food Archives | Page 2 of 3 | Winstead Wandering

easy weeknight vegetable fried rice

August 17, 2015 by Abby

Easy weeknight vegetable fried rice comes together in less than 15 minutes, with crisp veggies, tender rice, and a perfect balance of seasonings.

I’ve eaten this recipe nearly every day for the last two weeks. I’ve been cooking it in big batches and taking it to school for lunch. It heats up unbelievably well and is plenty filling.

My favorite kind of meal to prepare on a weeknight is the kind that comes together quickly and uses only one pot, but tastes like the flavors were developed over hours. Isn’t that everyone’s favorite kind of weeknight meal? This easy vegetable fried rice fits the bill with it’s crisp vegetables and tender rice.

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freezer-friendly oven-fried chicken chimichangas

April 13, 2015 by Abby

I think I went to one of the only high schools in the country that still has an off-campus lunch period.

Every day, my friends and I had 35 glorious minutes of freedom. No cafeteria food for us. Sometimes we’d head to someone’s house, or to McDonald’s (hello, dollar menu), or to DQ.

Or sometimes, if we were feeling particularly gastronomically-courageous, we would walk to the little cinder block convenience store on Main Street. They served everything from chimichangas and burritos to pizza sticks and sausage pockets. Their smorgasbord of fried food was the type only teenagers can eat and live to tell about; remembering the way the smell would cling to my clothes still makes me cringe.

Hungry?

These oven-fried chimichangas are everything you wish you could get from your local hole-in-the-wall, but without the lingering smell and the quadruple-digit calorie count.

They’re baked instead of fried, so they’re much healthier than the version you might be used to. Before baking, the tops are brushed with butter and sprinkled with salt to achieve a delightfully crisp and crunchy outer shell while maintaining a melty inside.

(Notice anything different about these photos? Like maybe that they’re a million times better than any that I’ve ever taken? That’s because they were taken by my oh-so-talented sister-in-law, Ashley.)

oven-fried chicken chimichangas
adapted from Big Oven

2/3 cup salsa (green or red both taste great; sometimes I use a combination of both)
1 tsp cumin
1/2 tsp dried Oregano
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (depending on the heat of your salsa, or your personal preference, you might want to omit this)
1/4 cup diced onion
1 1/2 cups cooked chicken, shredded or diced
1 cup shredded cheese (I usually use cheddar because that’s what I have; use your favorite)
6 medium flour tortillas
1 tbs butter, melted
kosher salt
garnish(es) of choice: sour cream, guacamole, salsa, cheese, tomatoes, etc.

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frosted sugar cookies

February 12, 2015 by Abby

Forget the crumbly, tasteless grocery store version. These homemade frosted sugar cookies are crisp and buttery around the outside and chewy in the middle. They’re everything a sugar cookie should be.

These cookies. These cookies.

Let’s be real for a second. Is there anything tastier than a well-made sugar cookie? I’m not talking about those crumbly, under-baked messes you buy from the “bakery” section of the grocery store. I’m talking about the real thing. The homemade version, with the slightly crunchy, buttery outside and the chewy, firm inside.

Every year I take my FBLA students to a district conference, where they compete in various business-related events. It isn’t the competition that they’re most excited about, though. It’s not the pizza we have for lunch, the scholarship opportunities, or even the day away from school that they most look forward to.

No, the thing my students spend all year talking about is these cookies. Because they’re that good, that buzz-worthy. If you think store-bought sugar cookies are “almost as good” as homemade, you owe it to yourself to make these and prove you wrong.

Frosted Sugar Cookies
cookie recipe adapted slightly from here, frosting recipe adapted slightly from here

for the cookies
1 1/4 cups butter, room temperature
2 cups sugar
1 1/2 tsp vanilla extract
2 eggs
1/2 cup milk
5 cups flour
1 tsp salt
4 tsp baking powder

for the frosting
3 cups powdered sugar
1 cup butter, room temperature
1 tsp vanilla
4 tsp whole milk or cream

Using a stand or hand mixer, cream together butter and sugar. Add in the vanilla, eggs, and milk and mix until well combined. Add the flour, salt, and baking powder and mix just until everything comes together.

Form dough into a ball, wrap in plastic wrap, and refrigerate until firm, about an hour.

On a generously floured surface, roll dough out to 1/4 inch thickness, cut cookie shapes with cookie cutters, and bake at 350 degrees for 9-11 minutes.

Using a stand or hand mixer, cream together butter and powdered sugar until they’re thick and well-mixed, about a minute. Add vanilla and milk or cream and mix on medium-high for about another minute.

Cool cookies completely before frosting.

What’s your favorite sugar cookie occasion?

Want to try more homemade favorites? Try these surprisingly simple and stunningly scrumptious peanut butter cup bars or this rich and fudgy mug brownie.

seasoned oven fries

February 5, 2015 by Abby

I mentioned in a recent what i’m loving wednesday post that I am so in love with my new French fry cutter.

We don’t have fries too often, but I do make them occasionally because they’re a great crowd-pleasing side. And now, with this new French fry cutter, they’re also super easy. It perfectly cuts a potato into fries in a matter of seconds, so you can get these babies in the oven and move on to the main dish.

This seasoned oven fries recipe bakes up in about as long as it takes to throw a few turkey burgers on the grill. With minimal effort, you have a side dish that’s hands down better than anything you’d pull out of the freezer section at the grocery store.

I used several of our favorite spices and seasonings in this recipe, but it’s completely adaptable to what you prefer and what you have on hand. And if you’re feeling naughty, go ahead and take the baked fries, sprinkle them with cheese and jalapenos and bacon, and toss them back in the oven for a few more minutes.

seasoned oven fries

3 large baking potatoes, scrubbed and patted dry
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 1/2 teaspoon garlic salt
1 1/2 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon paprika
dash of red pepper flakes (optional)

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garlic parmesan pasta

February 2, 2015 by Abby

Pasta gets a bad rep. Sure, most people agree that it’s delicious.But then there’s talk of the carbs and the glycemic index and suddenly pasta doesn’t seem like a great option.

Though I am by no means a nutritionist, I’m here to tell you that pasta can be healthy. If you choose a whole grain version and eat just one serving, you don’t have anything to worry about.

The best way to ensure your pasta is good for you is to add good stuff to it. Chicken, broccoli, milk, peas. Of course you’ll likely want to add cheese, too, but with moderation, it’s all good.

This pasta is delightful on its own. It’s coated in the creamy cheese sauce and sprinkled with herbs. The sauce is garlicky and flavorful without being heavy. In the batch pictured here I added just chicken, but I’ve also made it with onions and peppers and it was brilliant.

Garlic Parmesan Pasta
adapted from Lil’ Luna

1/2 box whole grain pasta
2 tablespoons butter
1 1/2 teaspoons minced garlic
1 1/2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk (I use skim)
1/2 teaspoon Italian seasoning
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
additional add-ins, such as chicken or vegetables (optional)

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what i’m loving wednesday

January 28, 2015 by Abby

Happy Hump Day! Here are the five things I’m most in love with this week:

serial podcast

I knew this podcast was a big deal because of the number of articles I’ve seen about it on news and magazine websites. I never listened, though, because I wasn’t sure I could get behind the whole podcast thing. I imagined it would be like talk radio, which was my favorite thing to fall asleep to in the car when I was little. Finally, it was the subject of the podcast that intrigued me enough to listen to the first episode.

The whole thing is told by a reporter who is looking into a 1999 murder. A guy, Adnan, is in jail for killing his ex-girlfriend, Hai, when they were both seniors in high school, but the reporter isn’t so sure Adnan is guilty. If you’re at all into true crime as a genre- I so am- you have to listen to Serial. Be warned, though: you won’t want to read, watch, or listen to anything else until you’ve finished.

thinking out loud

I know this song has been out for a while, but I’m just now discovering it. The video, the lyrics, his voice- I love everything about it. If you’ve not yet watched the video, you should. Ed Sheeran is quickly becoming one of my top five favorite gingers.

caesar vinaigrette

Caesar dressing is one of my favorites. When I’m trying to make smarter food choices, though, cutting out creamy dressings is a no-brainer. That’s okay, because I also love balsamic vinaigrette. Sometimes you have to mix things up, though, which is why I’m so glad I recently found a Caesar vinaigrette dressing. I haven’t yet found it at a grocery store, but Amazon keeps me stocked up.

trivia crack

You’ve heard of this, right? It’s a trivia app. You answer questions in different categories and play against opponents, either friends or random people. There’s a little more to it, but basically the player who answers the most questions correctly wins. As someone who relishes the chance to put my wealth of trivial knowledge to the test, I can’t get enough of this app.

potato cutter

I know, I know. In one paragraph I’m discussing making healthy food choices and in the next I’m introducing you to my new favorite French fry-making kitchen product. But potatoes aren’t bad, especially when eaten in moderation. And with this potato cutter, you can have a batch of crispy oven-baked fries whipped up in less time than it takes to cook a turkey burger. If you’re looking for an indulgent French fry recipe that doesn’t bankrupt your calorie allotment, I highly recommend these skinny Texas cheese fries from skinnytaste. And did I mention the fry cutter costs under $5?

(Note: this post contains affiliate links. When you click those links and make purchases, you support me, this blog, and my family.)

brown sugar balsamic strawberries

January 24, 2015 by Abby

Strawberries. Balsamic vinegar. Sugar. These are a few of my favorite things. They’re also three things I never would have imagined combining into one dish, let along enjoying. But a few years ago, I stumbled across a recipe- if you could even call it that; it basically just listed the three ingredients- on a blog I don’t recall. I was intrigued, and I happened to have everything I needed, so I threw it together.

The berries get tossed in the rich brown sugar and the acidic balsamic vinegar. Everyone rests in the fridge for a few minutes, getting chilled and cozy. When you pull it out to eat, the sugar and vinegar have come together to form a sweet and tangy sauce. The vinegar has begun to break down the berries, making them soft and delicate. It’s all a pretty lovely process.

It’s important to note that I’ve never followed a recipe when making this dish. I measured the last time I made it so that I’d be able to provide a recipe here, but keep in mind that there’s not really a wrong way to combine these three ingredients, so feel free to play around with it.

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sausage, egg, and cheese crescent roll bake

January 19, 2015 by Abby

We’re no strangers to brinner- breakfast + dinner- around my house. In fact, we probably have it at least twice a week. I love it because most breakfast options are fast and frugal, which are two huge factors I use in determining what we’ll be eating each week.

The other thing I love about the meals in my brinner rotation is that they can all be easily customized. One meat can be subbed for another, vegetables can be switched out based on what you have around, and using a specific kind of cheese isn’t that important.

All of the above apply to this sausage, egg, and cheese crescent roll bake. You could easily use bacon or ham instead of sausage and add any kind of veggies you like (to the whole dish or just to a portion). I use a cheddar cheese blend, because that’s what I usually have on hand, but most anything would work.

That’s a chubby toddler hand sneaking in to steal a grape 🙂

sausage, egg, and cheese crescent roll bake
adapted from Six Sisters’ Stuff

1 small can of crescent rolls (you only need four rolls; you can always buy the regular size and find another use for the leftover four)
1/2 pound ground sausage, cooked and drained
3/4 cup shredded cheese
4 eggs
2 tablespoons of milk
1/2 teaspoon Oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon minced onion

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cinnamon roll bars with cream cheese frosting

January 15, 2015 by Abby

Who doesn’t love cinnamon rolls? I know I do, and I even make them on occasion. I’m not afraid to work with yeast and there’s just something about a warm homemade cinnamon roll that defies description.

But this is real life. Sometimes it’s 10 p.m. and you remember, as you’re about to climb into bed, that you promised a group of students you’d feed them at your 7:30 a.m. meeting. And since cinnamon rolls are certainly not happening, you rack your brain for a simpler solution. Something mouth-watering, yes, but something that comes together quickly.

That’s where these cinnamon roll bars come in. The base is a box cake mix, so it doesn’t take too many more ingredients for them to come together. I love to bake the bars the night before, then whip up the frosting in the morning and frost them right before I walk out the door.

These bars are so easy, yet so moist and rich, that they could easily become a new make-ahead holiday favorite. Or, if you really love the people in your life, make them this weekend.

Cinnamon Roll Bars
adapted from Cookies & Cups

For the bars:
1 box white or yellow cake mix
3/4 cup melted butter
1/2 cup brown sugar (I’ve used light or dark; both work fine)
2 eggs
1 tablespoon water
1 tablespoon vanilla extract
1 1/2 teaspoons cornstarch
2 tablespoons cinnamon
cinnamon sugar for sprinkling (optional)

For the frosting:
1 8 oz. brick of cream cheese, softened
1 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

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homemade microwave popcorn

January 11, 2015 by Abby

Popcorn is one of my favorite snacks. I love salty foods, and I love to be able to munch on something while I’m working or watching TV, so popcorn is a natural fit.

My reason for making it myself, rather than buying bags of microwave popcorn from the grocery store, is two-fold. First, this homemade method is so much less expensive than the store-bought variety. Second, those pre-made bags are loaded with preservatives and chemicals. While I’m not a poster child for natural, organic living, I do try to make healthy choices when I can, especially when the healthier option is cheap, easy, and, in my opinion, even better tasting than the other option.

After popping a bag of this popcorn, you have a blank canvas just waiting to take on whatever flavors you’re in the mood for. My current favorite is butter, kosher salt, and garlic powder. I’ve been known to toss in a little Parmesan cheese, too. I’ve also enjoyed my popcorn with cinnamon sugar and with chili powder and garlic salt (not all in the same batch).

homemade microwave popcorn

1/4 cup unpopped popcorn kernels
1 brown paper lunch bag
toppings of choice: butter, coconut oil, kosher salt, cinnamon sugar, garlic powder, brewers yeast, and Parmesan cheese are a few that I’ve either tried or had recommended to me

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