Posts Tagged ‘30 minute meals’

Sloppy Joe Muffins

I read about these muffins on a list serve. I finally went to her blog, Heavenly Homemakers. It is so easy, that it would be silly not to make them. I had some left over sloppy joe’s from Natalee’s birthday party last week. So I whipped up some corn bread mix, scooped it into my pampered chef muffin stoneware pan. I am so happy I got one of those. Fill the muffin tin with about halfway full with corn bread batter and put in 2 tablespoons sloppy joe mix.  In fifteen minutes I had a quick picnic item or snack. I have seen the same can be done with hot dogs to make quick and easy corn dogs.


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A friend shared this recipe with me.  So I thought I would share it with you.

This is from Vegan Planet by Robin Robertson

2 large sweet potatoes, peeled and diced
1 tbl olive oil
1 large garlic clove, minced
1 small fresh chile, seeded and minced
1 1/2 cups cooked or one 15 ounce can black beans drained and rinsed
One 14.5 ounce caqn diced tomotaoes, drained
1 tbl chile powder
salt and fresh ground pepper
2 cups fresh salsa
8 large tortillas
1/4 cup finely chopped red onion

Preheat oven to 400 degrees. Arrange potatoes in a single layer on a lightly oiled baking sheet, bake 20 min, turning once, until tender, then set aside.

Reduce the oven temp to 350. Heat olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring until fragrant about 30 seconds. Ad dbeans tomatoes chili powder and salt and pepper to taste. Stir in the sweet potatoes and simmer for five minutes. Set aside.

Spread a thin layer of salsa over the bottom of a lightly oiled 9 x13 inch baking dish. Set aside.

Place a tortilla on a flat work surface. Spoon a portion of the mixture down the center of the tortilla and wrap it up. Place the tortilla in the baking dish seam side down and repeat with remaining tortillas and filling mix. Spoon any remaining mix on top of the enchiladas, top with remaining salsa and sprinkle with onion. Cover and bake until bubbly. About 20 minutes.

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I originally got this recipe from my mom. She loved to make it and put it on top of rice or pasta. I prefer rice.  I lost my mom’s copy of this recipe but googled for it today and found it — however this version is called Sizzling Garlic Shrimp even though it’s cooked in the oven on broil

Sizzling Garlic Shrimp
1 pound peeled shrimp
1/2 cup olive oil
2 minced garlic cloves
1 teaspoon Italian herb seasoning
Salt and pepper to taste
1/2 pint cherry tomatoes
1/2 cup feta cheese, in chunks, not crumbled
Chopped parsley or scallions (optional)

Put a medium oven-proof baking dish under broiler to preheat.

Meanwhile, in medium bowl, mix shrimp in olive oil, garlic cloves, herb seasoning, salt and pepper. Add tomatoes and feta cheese chunks. (Crumbled feta will melt too fast, but is okay if that’s what you have.)
Remove dish from oven, add shrimp mixture and broil until shrimp are just done (about 5 minutes). Sprinkle with chopped parsley or scallions.

Serve with crusty bread for dipping. Serves 3 to 4.

Source: Lennie Bennett, St. Petersburg Times

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I decided to try this recipe from Hungry Monkey – a book that I have yet to find it at the library.  Soon I imagine soon. I didn’t follow it exactly because I couldn’t find hot bean paste, but I did have red curry bean paste in the fridge so  I substituted that. I also substituted regular soy sause for the dark soy. It was still tasty.

Ants on a Tree – Source Hungry Monkey

8 ounces ground pork – I used ground pork sausage
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon hot bean paste – I used red curry paste
1 teaspoon cornstarch – forgot this.
6-8 ounces cellophane noodles
2 tablespoons peanut oil
2 scallions, white and light green parts only, thinly sliced
1 red jalapeno or Fresno chile, seeded and minced – I used a Serrano Chile
1/2 cup chicken stock
1 tablespoon dark soy sauce – regular soy
1/4 teaspoon ground Szechuan peppercorns (optional) – left out

1. In a medium bowl, combine pork with regular soy sauce, sugar, hot bean paste, and cornstarch. Refrigerate 20 minutes.

2. Place noodles in a large bowl and pour boiling water over to cover. Soak 5 minutes, stirring occasionally, and drain in a colander.

3. Heat oil in a 12-inch nonstick skillet or a wok over medium-high heat. Add the scallions and jalapeno and cook 30 seconds, stirring frequently. Add the pork and stir-fry until no longer pink, breaking up any chunks, about 3 minutes.

4. Add the noodles, chicken stock, and soy sauce.  Cook, tossing the noodles with two wooden spoons, until the sauce is absorbed and pork is well distributed throughout the noodles. Transfer to a large platter and serve immediately.

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Yum, Yum, Yum. Yes that was dinner tonight.  I used the creamed spinach from Trader Joe’s – OMG fantastic, plus rice from Costco and pork chops cook on a cast iron skillet. We both loved it and it was FAST. I mean 30 minute fast. I didn’t really follow this recipe but used it as a frame work.


  • 2 pork chops
  • 1 teaspoon bacon fat
  • Salt
  • 1-2 teaspoons of dry rub*

*Dad’s dry rub:

  • 1/4 cup cumin seeds
  • 3 Tbsp whole black peppercorns
  • 1 Tbsp coriander seeds
  • 2 Tbsp sugar
  • 1 1/2 teaspoons sea salt

Note:  I didn’t use this rub perse – I just took these spices (in ground form) threw them in a small bowl – guesstimated portion size and rubbed on the pork chops. Combine cumin, peppercorns, and coriander in a heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to a small bowl. Mix in sugar and salt. Makes 1/2 cup.


1 Heat a large cast iron frying pan to medium high or high heat (hot enough to sear the meat). While the pan is heating, sprinkle a pinch of dry rub spices on each of the pork chops. Using your fingers, rub the spices into the meat.

2 Once the pan is hot, add a teaspoon of oil or fat to the pan and coat the bottom of the pan. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly.

3 Sear the chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them. After I flipped  the chops I continue to cook on high heat for about 1 more minute. After 1 minute I turned off the heat. Cast iron holds heat very well and there will be enough heat in the pan to finish cooking the meat.

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I have had some ground lamb hanging around in my freezer for a few weeks. Figured it was about time to use it. We love lamb in this house and generally use ground lamb for mousaka but I decided to try something different yesterday. The lamb meat balls were a hit with the sauce not to mention Henien’s unbelievably good broccoli salad. Someday I need to figure what the sauce is in the salad. The combination of broccoli, bacon, cashews, raisins and onions is a taste from heaven. Then combine that with the recipe from Chow.com makes a wonderfully quick meal in under 30 minutes.

Lamb Meatballs with Lemon-Cumin Sauce


For the meatballs:

For the yogurt:

  • 7 ounces whole-milk Greek yogurt
  • 2 teaspoons finely chopped fresh cilantro
  • 2 teaspoons finely chopped fresh mint
  • 1 teaspoon ground cumin
  • Zest of 1 medium lemon, minced
  1. Heat the oven to 375°F and arrange a rack in the middle.
  2. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
  3. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
  4. Bake until meatballs are no longer pink in the middle, about 15 minutes.
  5. Meanwhile, combine all yogurt ingredients in a small bowl, and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.

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