Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Archive for the ‘Food’ Category

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Faux Chicken Pot Pie

Posted by terrepruitt on August 18, 2021

Faux Chicken Pot Pie

2 cans of chicken
one can of cream of mushroom soup
milk
sherry
bag of mixed frozen vegetables
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 tablespoon garlic salt
can of biscuits

Preheat the oven to 375°F.  (SEE NOTE!)

Empty the cans of chicken into a large bowl, add the soup.  Use the can to measure the milk and sherry.  Use a ratio that you like to fill the can.  I used most milk with a splash of sherry (which is completely optional).  Empty the frozen bag of vegetables into the bowl.  Mix well.  If you feel you need more liquid than add more.  Sprinkle in a tablespoon of Worcestershire sauce.  Sprinkle in some garlic powder and garlic salt.  Mix everything well.  Pour the mixture into a baking dish (mine is not quite 9X13).  Spread it evenly.  Then put the biscuits on top and bake.

40 (or so) minutes at 375°F.

NOTE:  The above it what I did, but when I make this again, I am going to partially bake the biscuits bottom side.  Then I am going to put them on the mixture and then bake it all.  Putting them on top of the mixture “raw” didn’t allow the bottom of the biscuit to bake!

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This was good, but I love biscuits and it had been years since I had them so I was just happy to be having biscuits.

Do you have an easy chicken pot pie recipe?  Do you have a recipe where you use biscuits with the chicken pot pie?

 

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What’s On Your Grill?

Posted by terrepruitt on August 16, 2021

Summer is almost over. What are you favorite BBQ/grilling foods? Last night while my husband was grilling some steaks I had him cook some potatoes and zucchini. So easy. We have a bag of very small potatoes, about the size of a boiling onion. So I just cut the “large” ones in quarters and the smaller ones in half and put them in an aluminum foil “packet” with some onions, oil, garlic salt, and season salt and he grilled them for about 45 minutes. They were delicious.

Another thing I love is grilled bell peppers filled with feta. I am sure I have mentioned them multiple times because they are so good.

I didn’t take a picture of the potatoes in their packet, but snapped my plate afterwards.

What is your favorite BBQ/grilling food?

Posted in Food | Tagged: , , , , , , , , , , | 11 Comments »

Garbanzo Beans AKA Chickpeas

Posted by terrepruitt on August 9, 2021

I just opened a can of beans and it made me think of one of my favorite snacks. I love Roasted Chickpeas. So easy to make and super yummy. My post is about roasting them in the oven, but you can do it in a pan, too. I have yet to try sweet ones, I usually make them when I am craving salt so I have only done savory ones.

Then when I was looking for the Roasted Chickpea post I came across the Stretch the Meat post which is what I opened the can for. And then, now as I typed that title I am thinking, “Ohmy!” I . . . um . . .oh well.

Do you like garbanzo beans? What do you do with them?

Posted in Food | Tagged: , , , | 7 Comments »

Super Fun Summer Drink

Posted by terrepruitt on July 14, 2021

So my husband discovered a “new” drink. It was a video posted by Peloton Instructor Cody Rigsby and it is so cute because many of us may know it as a wine spritzer. It is so perfect for hot weather.

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Cody Rigsby’s Fun And Flouncy Or (for some of us) Wine Spritzer With Frozen Fruit

—Frozen Fruit Blend (DO NOT DEFROST)
—Rosé (chilled)
—Clear soda (7-Up, Sprite, etc. – chilled)
—You may want a spoon to scoop up the fruit as it defrosts.

Use a fun glass that has a wide enough bottom to fit a spoon. Pour in some frozen fruit, pour in some Rosé, top off with some soda. Stir and enjoy.

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Here (hopefully it will work for you) is Cody’s video where he says frozen berries and a diet lemon lime soda.

Click on photo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My husband found this frozen fruit blend and it is DIVINE! It has the tiniest blue berries, pomegranate fruit, and dark sweet cherries. The cherries are the best. I think the drink is best using whatever frozen fruit combo YOU enjoy!

 

FUN summer drink!

 

 

 

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Potato Omelette

Posted by terrepruitt on June 14, 2021

You may have seen this recipe as it was in the Costco magazine. I was telling my friend that I made potato pie and when I said the actual name she said she had seen it. It was good. I will do it again. When I first saw the recipe I hadn’t read the amount of oil. When I went to make it I decided I was not going to use that much. I used less, but still it was too much, in my opinion. I don’t need the potatoes soaking in oil. It says to use a slotted spoon to remove them from the pan . . . I did that plus I set them on a paper towel to drain a bit before I put them in the eggs. I also used garlic salt, of course.

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Potato Omelette

6 medium gold potatoes
1 large onion
1 1/2 cups olive oil
Garlic salt
10 eggs

Peel the potatoes then slice them into 1/8 inch rounds, then quarter the rounds. (After peeling the onion) cut the onion into 1/8 inch rounds, then cut the slices in half.

In a large skillet heat the oil, then cook the potatoes until tender, turning them as necessary, then add the onions. As they are cooking sprinkle with garlic salt.

In a large bowl (large enough to hold all ten eggs AND the potatoes) beat the eggs adding salt as desired. Then using a slotted spoon add the potatoes. If you want, you can do as I did and let the potatoes drain a bit on a paper towel. Mix the potatoes in with the eggs and let sit 3 to 4 minutes.

In an 8 inch nonstick skillet heat about 1 tbsp. oil (I used the potato oil) over medium heat. Coat the pan with the oil then pour half of the potato mixture in the pan and cook until the edges are done. Then place a plate – bigger than the pan if you have it – over the pan and flip the egg-potatoes onto the plate then slide it back into the pan to cook the uncooked side. Do the same with the remaining egg potato mixture.

Serve in slices.

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The recipe said it serves 10. Personally when I eat eggs . . . especially if it is my meal, I eat more than one egg. This was two meals for us.

Next time I make it I will use WAAAAAAAAAAAAAAAAAAY less oil to cook the potatoes (WAY LESS!!) and I will use half the ingredients making one “Tortilla Espanola” instead of two. It was really good though. I do think the oil soaked potatoes helped make it really rich and filling.

And I was so intent on making the darn thing I didn’t take pictures along the way . . . so what else it knew.

I think this can be served with anything you eat eggs with. You could top it with salsa and/or sour cream and/or guacamole and/or cheese. You could throw some greens on top of it or even meat. It is eggs and potatoes so it is VERY versatile.

Looking forward to making it again.

What do you think?

Posted in "Recipes", Food | Tagged: , , , , | 2 Comments »

Faux Cheesecake

Posted by terrepruitt on May 26, 2021

We had neighbors observing Ramadan and they were so kind as to bring us some treats. One of the treats was an individual sized “eggless” cheesecake which tasted like something I used to make. I call it Faux Cheesecake. I looked up the recipe and I found several, all with different toppings. I don’t like the toppings and was just interested in making the “cheesecake”. In this case, when I say I “looked up the recipe” I actually mean in my recipe book. All of the recipes were from a specific magazine (I don’t even know which one because these were the pages ripped out). But there was also a handwritten (by me) recipe. It doubled one of the ingredients. So when I made this in the past I decided that I need TWO bricks of cream cheese not just one as the recipes stated.

Also the recipe includes the making of the crust. When I made this (these) recently I didn’t make the crust, I used those little individual graham cracker pie crust that are premade. I also . . . . as usual, didn’t plan on posting this so I didn’t take pictures. but I realized I wanted to post it so I would use the correct recipe.

What makes this a “FAUX” cheesecake is there are no eggs and no baking which I think are two things normally done with a REAL cheesecake, but it is delicious!

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Faux Cheesecake

CRUST Ingredients:

1/3 cup butter
1 1/4 cup graham cracker crumbs (about 7 graham crackers)
1/4 cup sugar

FILLING Ingredients:

2 8 ounce packages of cream cheese (softened)
1 can sweetened condensed milk
1/3 cup lemon juice
1 tablespoon vanilla

CRUST directions:

Melt the butter in a pan over low heat. Stir in the cracker crumbs and sugar, mix well. Once the mixture has cooled a bit press it into an 8 or 9 inch square pan. Then chill.

FILLING directions:

In a large bowl us a  electric handmixer to beat the cream cheese, then add the lemon juice and vanilla. Keep mixing the cream cheese, scrapping the beaters as necessary. Add in the condensed milk. Mix until smooth and creamy and everything is incorporated. Then pour into the graham cracker crust. Chill for about four hours before serving.

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I spooned the mixture into the individual graham cracker crusts. There were six in a package. I had a lot of filling left over so I put it in my mini-muffin pan. So now we have little tiny “faux” cheesecake bites. We have to eat them out of the muffin pan because they don’t pop out. They might if they are frozen.

I kind of like the little bites because they are a good way to portion control.

This is a really quick and easy way to get the cheesecake texture and flavor you may be craving without making and baking a cheesecake.

Do you like topping on your cheesecake?  Like what?

Posted in "Recipes", Food | Tagged: , , , , , | 2 Comments »

Things I Put Ricotta On

Posted by terrepruitt on May 10, 2021

You may be familiar with the story from last year: My husband has been doing the shopping since we have been sheltering-in-place. One time I asked him to get ricotta . . . the only kind I know comes in a specific container and is in a specific spot in the store . . . I described both to him. He came back with different kind. He said that the one I wanted wasn’t there and I have experienced that myself so I am not saying he didn’t see it. He said he got some other kind from the deli case (THE DELI CASE? $$$) It doesn’t matter, what he brought home is heaven in a tub and I love. (It turns out is doesn’t cost more than the other brand.) Since I think this new-to-me-brand is so yummy I have been putting it on many things. While I used to put the other kind on things when I remembered I am going out of my way to put this stuff in and on things.

Things I put ricotta on:

My Quesadillas as you may have seen.
My breakfast sandwich
Our salads
Our pastas one was just the cheese and the other one I added to the sauce
And, our pizza, of course, that is what started this whole thing

I wish I would have taken a picture of what I used it on today for lunch. I toasted some sliced sour dough bread, spread on some ricotta, then piled on some chicken, sprinkled on a little shredded mix of cheese and toasted it more – to warm up the chicken and melt the cheese. It was so good. I was eating so late and was so very hungry I didn’t think of it being a great addition to “Things I Put Ricotta On”.

It is yummy.

Do you put ricotta on anything?

Posted in Food | Tagged: , , , , , , | 9 Comments »

Spaghetti Pie

Posted by terrepruitt on May 3, 2021

I saw this on Facebook.  It was a Tasty recipe.  I did a few things different:  I used salt when cooking the spaghetti, I increased the amount of Italian Seasoning from 1 teaspoon, and I added the garlic.  And I oiled the pan.

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Spaghetti Pie

16 ounces of dried spaghetti
Salt
4 eggs
1 cup Parmesan cheese – divided
1 tablespoon Italian seasoning
1 tablespoon chopped garlic
Olive oil
1 cup ricotta
1 1/2 cup mozzarella – divided
1 1/2 cup sauce

Cook the spaghetti (with salt if that is how you regularly cook your pasta).

While the pasta is cooking, beat the eggs.

Drain the spaghetti.  Mix the cooked, drained spaghetti with the beaten eggs, 1/2 cup of the Parmesan cheese, the Italian seasoning, and the chopped garlic.

Oil/grease a baking dish/pan*.  Put the spaghetti mixture in a baking dish/pan.  Make a well in the middle, as if the pasta is a pie crust.  Put the ricotta cheese in the middle.  Sprinkle the ricotta with 3/4 cup of the mozzarella.  Put the sauce on top of the ricotta**.  Sprinkle the sauce with the rest of the mozzarella and Parmesan.

Bake at 375° F for 45 minutes.  Then broil for 2 minutes.

Slice like a pie and serve.

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We liked this.  As we were eating it I thought it was a bit dry so I was trying to think of what to do to make it a little more flavorful and/or moist on the outskirts of the “pie”.  But when I was cleaning the pan I noticed that most of the egg/moisture had seeped out of the bottom of the pan.

*I used a cheesecake pan.  I noticed when I picked it up to put it in the oven that it was leaking.  I was hoping that I put it in quick enough that the egg would have solidified before all leaking out.  I think most of it leaked out.  Because I noticed it leaking I put the pan on aluminum foil while baking.

**The recipe shows the sauce being added on top of the ricotta in the “well” . . . I think when I make it again I might put a little on the outside of the well.

I will make this again because it was easy and it was good.  And we will be eating it for three nights.  You know how I love leftovers.  But . . . and I know this will “complicate” it . . . I think next time I am going to add meat.  I just wanted it to be a little heartier so I think ground beef will do it.  I will probably add more cheese to the spaghetti before I put it in the pan . . . probably some ricotta.  I did like how the spaghetti was crispy on the edges.

What do you think?  Spaghetti pie?  Do you have a recipe for a version of this?  I know it is basically just spaghetti with read sauce, but ricotta really makes it yummy.

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Ricotta Cranberry Turkey Rolls

Posted by terrepruitt on April 22, 2021

I took out some turkey for dinner recently. I had thought it was ground turkey, you may know how I cook ground turkey all the time sometimes adding a vegetable sometimes not. I can serve it with anything; rice, pasta, potatoes, bread or in a tortilla. It is very easy to cook and very versatile. Well, it wasn’t ground turkey it was turkey breast fillets. They were somewhat of a mistaken purchase. I didn’t know what to do with them but then I remembered I have a bag of cranberries. People eat cranberries with turkey so I thought I could put them in the turkey.

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Ricotta Cranberry Turkey Rolls

Turkey breast fillets (5)
Salt
Pepper
Ricotta cheese (about 3/4 cup)
Dried cranberries (1 cup to 1 1/4 cup)
Sherry
Balsamic vinegar
Mozzarella

Preheat oven to 450°F.

Lay the turkey breasts out sprinkle them with salt and a little pepper. Put about a tablespoon of ricotta on one end and then sprinkle with cranberries. Roll up each breast and place in a baking dish. Sprinkle with sherry and balsamic vinegar. Add another sprinkle of salt. Place in the oven. After about 15 minutes take the dish out and put some mozzarella on top of each roll. Then put back in the oven for about 15 minutes. 

Make sure the meat is fully cooked before serving.

You can serve with some cranberries sprinkled on top. 

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This was yummy.  I was super happy that is was good.  But you know me I love that ricotta cheese!

What do you do with dried cranberries?

I forgot to take a picture of it on our plates, but it wouldn’t have looked any better than this.  I do not like to spend time pretty “plating” my food. 

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Cranberry Pecan Chicken Salad

Posted by terrepruitt on April 19, 2021

Many years ago, and I think I have shared this before, my father-in-law made dinner.  He made a chicken casserole and said that he used canned chicken.  I was not looking forward to eating it.  But if he had not told me the chicken came from a can I would have thought he used chicken breast . . . which of course you can do with this.  I am not always so good about remembering to take meat out to defrost so when I need something quick for dinner canned chicken is great.  Plus I like to use it for chicken salad.  Here is a chicken salad recipe.

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Cranberry Pecan Chicken Salad

1 can of chicken
salt
2 tablespoons ricotta cheese
1 teaspoon mayonnaise
3/4 cup chopped pecans
1/2 cup cranberries
1 1/2 teaspoon balsamic vinegar

Drain the chicken then put it in a bowl, sprinkle salt onto chicken. Add the ricotta cheese and mayonnaise. Mix the chicken, cheese, and mayo together. Add the chopped pecans. Mix. You may want to pull the cranberries apart or chop them a bit. I find the stick together. Add the cranberries to the mixture. Add the vinegar and mix. Here is where you decide if you need to add more ricotta cheese or mayo. It depends on how dry you want the mixture.

Serve on crackers, bread, a spoon, whatever you want.

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PLEASE NOTE:  When I wrote the recipe I this is what I did.  Some pictures are of the one can recipe and some are of when I used TWO cans of chicken.

Since we got the cranberries I have made this twice so far.  It is really good.

Do you like to make different versions of chicken salad?  What is your favorite?

Posted in "Recipes", Food | Tagged: , , , , , | 2 Comments »

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