Easy Cornbread

Cornbread is a southern staple.  This recipe is so simple even a kid can make it. Our 9 year old actually made this all by herself.  It is a great addition to any meal.

cornbread

Easy Cornbread

Ingredients

  • 1 cup yellow corn meal
  • 1 cup all purpose flour
  • ¼ cup honey
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup of vegetable oil
  • 1 large egg
  • 1 cup of milk

Instructions

  1. 1 cup yellow corn meal
  2. 1 cup all purpose flour
  3. ¼ cup honey
  4. 1 tablespoon baking powder
  5. 1 teaspoon salt
  6. 1/3 cup of vegetable oil
  7. 1 large egg
  8. 1 cup of milk
  9. Directions
  10. Preheat oven to 400 degrees.
  11. In a large bowl, add dry ingredients.
  12. Then add milk, honey, oil, and egg
  13. Mix until batter is fairly smooth.
  14. Pour the batter into a cast iron skillet,
  15. Bake for 20-25 minutes and top is brown.
  16. Remove from oven and allow to cool for 5 minutes.
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Oven Baked Mini Omelettes

For a busy family, getting everyone fed and out the door for school is usually total chaos. Having an easy breakfast on the go that is not sugar filled is a must!!!

The kids love these little mini omelettes and they can easily carry them to the bus stop.

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Our nine year old loves to cook and often makes many meals unassisted (yes, we are lucky).  She can make these all on her own.  Some weeks this is her family chore.  We usually make a batch on Sunday evening for the week. They also freeze and reheat well.

Happy Eating!

Recipe originally found here.

Oven Baked Mini Omelettes

Ingredients

  • 8 medium eggs
  • ¼ cup Milk
  • ½ teaspoon Vegetable Oil
  • ½ teaspoon Baking Powder
  • 1 pound ground sausage
  • ¾ cup of shredded cheese
  • ½ cup diced onions
  • ½ cup fresh Spinach (chopped)
  • Salt and pepper to taste

Instructions

  1. Brown sausage and drain.
  2. Place onion in same pan that sausage was cooked in, using left over sausage grease to sauté the onions. Set aside.
  3. In a large mixing bowl mix eggs, milk, oil and baking powder.
  4. Add salt and pepper to your taste. Set mixture aside.
  5. Spray a muffin pan with non-stick cooking spray.
  6. Add about ½-1 tablespoon of sausage to each muffin mold.
  7. Layer onion and spinach on top of sausage. The amount of onion and spinach is really up to you, Sprinkle a little of the shredded cheese in each mold
  8. Pour egg mixture into each mold. Pour enough mixture to fill mold to about ¾ full.
  9. Place in preheated oven for 25-30 minutes.
  10. Check them at about 20 minutes and remove if they are starting to brown.
  11. Allow to cool for 5-7 minutes before removing from the molds.
  12. You can change up the ingredients. I suggest mushrooms, ham, green peppers. Anything you would add in a regular omelet will work great.
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Filet Mignon with Mushrooms and Wine Sauce

Although we are very frugal, we do love to eat well.  Steak dinners for four are way to expensive when dining out so we typically cook ours at home.  We love to grill steaks in the summer. But once the weather starts to cool off or on rainy days, we still need our steaks.

This is a great recipe we found here to satisfy our rainy weather cravings.

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We picked up about a pound of meat for $18 and sliced them in half to make four eight ounce steaks. Even with the extra ingredients we were well under $25 for the actual entree. Considering just one eight ounce filet is often $25 at a steakhouse, this is a great deal for a the cost conscious family that still likes to eat well.

Happy Eating!

Filet Mignon with Mushrooms and Wine Sauce

Ingredients

  • 4 Tablespoons Unsalted butter
  • 2 Tablespoons olive oil
  • 1 cup sliced bella mushrooms
  • 1 small yellow onion diced
  • 4 minced garlic cloves
  • 1 Teaspoon thyme
  • 4 filet mignon steaks (4-6 oz each)
  • ½ cup Merlot Wine
  • 1 ½ cups beef broth
  • ½ cup heavy whipping cream
  • Salt and pepper to taste

Instructions

  1. Use a large cast iron skillet for best results.
  2. Season all steaks with salt and pepper to your taste.
  3. Over medium heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add the sliced mushrooms and cook for 5-8 minutes until mushrooms are soft.
  4. Stir in onions and cook for about 3-5 minutes.
  5. Add garlic and pepper to taste.
  6. Cook this mixture for another 3-5 minutes then transfer this mixture to a plate or bowl and set aside.
  7. Add 2 tablespoons of butter and 1 tablespoon of oil to the pan. Then over medium heat allow oil and butter to mix and then add steaks.
  8. Cook steaks for 5-7 minutes each side which should be medium rare to medium.
  9. Remove steaks from pan and set aside. Be aware steaks will continue to cook as they rest.
  10. Add ½ cup Merlot over medium high heat and boil until it reduces. This takes about 5 minutes. Add 1½ cups beef broth and simmer for about 5-7 minutes. This will reduce by about 1/3.
  11. Add ½ heavy cream and boil until the sauce thickens.
  12. Return the mushroom mixture and steaks to the pan on medium heat.
  13. Allow all ingredients to warm and steaks to cook to desired level.
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Easy Squash and Zucchini

These easy squash and zucchini slices are a regular side item at our house. They are easy to make and freeze well for left overs lunches.

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If you have a ready to cook Chicken and Noodle Casserole or something similar you can just pop these into the oven with it.

Also, this is a really great recipe for the kids to make. Our eight year old can make these all by herself. The only thing we don’t allow her to do alone is flip them mid way through baking.   It is not necessary to flip but we prefer to so both sides get a little crispy.

Easy Squash and Zucchini

Ingredients

  • 2 medium yellow squash
  • 2 medium zucchini
  • ¼ cup extra virgin olive oil
  • ¾ cup Italian bread crumbs
  • 1/8 teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Preheat oven to 425
  2. Wash squash and zucchini.
  3. Cut squash and zucchini into 1/8-1/4 inch round slices. The thinner the slices the crispier they will become.
  4. Place the olive oil in shallow bowl or pan.
  5. Place bread crumbs, salt and pepper into another shallow bowl or pan.
  6. Take the squash and dredge in the olive oil.
  7. Next dredge the squash in the bread crumbs.
  8. Place the pieces on a baking sheet.
  9. Repeat the process with the zucchini.
  10. Cook for 12 minutes and then flip the pieces over with a fork.
  11. Cook for another 12 minutes.
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Happy Eating

 

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