Posts Tagged ‘Simple Suppers’

Simple Suppers – Heavenly Chalupa Creations and Spending Time With My Peeps

In honor of my mom’s 68th birthday and the chalupa-feast dinner we had for her, here’s a blast from the past post from 2011. Enjoy and God bless!

Christ-following Minimalist

Chalupas…

Easy

Yummy

Taco meat goodness

“nuff said

Ingredients:

  • Ready made tostada shells (I used the baked ones and–oddly–they were fabulous.)
  • Taco Meat (ground meat with taco seasoning. Just follow the directions on the spice packet, and you are good to go.)
  • Refried beans (Make your own or buy them in a can–Seriously. Black beans would have been amazing on this!)
  • Lettuce
  • Tomatoes
  • Sour Cream
  • Cheese of your choice
  • Chives, onions, black olives, salsa, cilantro, or anything else you’d like to savor on your chalupa.

Simple Suppers come from the idea that we like great food, simple recipes, and little prep time. This is one of my favorite Simple Suppers. With chalupa shell in hand, I was an artist with a little round canvas smearing and building and concocting combinations. Plus, my mom and hubby were there creating, too. Family bonding. I loved it! Create chalupa combinations and bring out…

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Simple Suppers – Let the Experts Do It

Sometimes ya just gotta get out of the way and let the experts take over.

Sandra Lee’s Semi Homemade recipes are my lifesavers. Affordable. Easy. Classic. And, beautifully presented.

You eat with your eyes first, right? Even if my meal is simple, I want it to look scrumptious.

So click here for a yummy recipe from Sandra Lee.

Keep simple living simple.

-Bohemian Christian Chelle

Simple Suppers – Summer Meals and Prayerful Epiphanies

It’s been awhile now since I’ve posted anything for Simple Suppers. I was on a roll with simple recipes that are not only easy to make, but the ingredients – or most of them – should be in any pantry.

I’ve hit a wall. A wall of 100-degree temps, sweltering afternoons and not one good recipe to post.

*sigh*

The reasons?

It’s hot. I don’t know about you, but our kitchen heats up the entire house. And, when it’s 109 outside, 85 just shouldn’t be legal for inside. But alas, when we cook, we heat.

I’m tired. Nuff said.

My life is off kilter. Balance. It’s a foreign word to me. No entiendo, Señor.

I love to cook. I love to experiment in the kitchen. I love to eat neat/different things at hole in the wall restaurants. I like to experience food. The taste, smell and atmosphere. I love it all!

But, now…

I’m tired and off balance. And, when I’m tired and teetering, I am too tempted by a drive-through lane. Now God has blessed us and we can eat out without hesitation. But, seriously, do I want to spend my money on fast food? Or, should I save it for God’s Kingdom? I know what I should do. Go home, make a simple meal, take a photo or two, and enjoy it. But alas, the car veers into a parking lot and up to that familiar window. Thank you, God, for the ability to pay and be spoiled by quick, easy pick-up options.

My reasons are thwarting my minimalist lifestyle.

So I’ve been thinking. What does minimalism mean to me? Is it enjoying life to the fullest with fast food and eating out when I want? Is it living with less so I can have more of the things I love?

Yes.

I prayerfully consider each purchase, from a drive-through luxurious coffee treat to dinner for my family. And, I’ve come to the realization that I love food. I want to experience food. Food gives me comfort.

In moderation.

1 Corinthians 6: 19-20 talks about our bodies regarding sexual sin, but I wanted to share it so we’d be reminded of  just how important our bodies are for the Kingdom of Heaven.  The scripture says…

Do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, for you were bought with a price. So glorify God in your body.

I’m reminded of that saying, “what goes in must come out.” Is God going in? Is the love of Christ and His teachings going in? Are the food and drink that support our health going in? Or, are we filling both our physical and spiritual bellies with junk?

Maybe that is what the simple-living lifestyle is all about. Not depriving myself of the things I love. Not throwing out heartfelt memories in an attempt to achieve blank space. But, moderation and being conscious of what I bring into my world and my body. It’s about enjoying the things I love and not wasting my memories, my time and my waistline. It’s about moderation and thoughtfulness in my things that keep me so distracted from the most important thing: My Father.

1 Timothy 6:6-8 (NIV) says…

But godliness with contentment is great gain. For we brought nothing into the world, and we can take nothing out of it. But if we have food and clothing, we will be content with that.

So, I’m praying and thinking about things differently now. I know He will guide me. He promises that. He promises abundance for His servants. I’m ready to rest in His simple abundance seeking balance as I travel down His path.

So for tonight’s meal, we might make a simple salad with lunch meat slivers. Or, who knows. Maybe God has something else planned. ;o)

May God bless you on this continued and evolving journey.

~Bohemian Christian Chelle

Simple Suppers – Mesquite-grilled Calzones and Pizzas

So the other day I called my mom and said, “ Hey, Mom! I didn’t do a Simple Supper for the blog last week because it was July 4th and I completely forgot it was Monday. I’d like to make pizzas for this week’s post to make up to my readers my lack of calendar-using skills.”

And, mom said, “I just so happened to cut out a recipe for a no-rise pizza dough that I want to try.”

And, wah la! Our Simple Supper was born! Isn’t it simple how God works?

One of my favorite things to do are “create your own” meals. Chalupas, tacos, omelets, pizzas. Those meals where — with a few trusty ingredients — you, your family and your guests can build and create their own unique culinary concoctions.

For tonight’s Simple Supper, I want to share with you the recipe my mom found in the Thursday, July 6, 2011, edition of the Waco Tribune Herald in the Frugal Living column entitled Recipe for Homemade Pizza Requires No Rise Dough.  I will comment below when I find out the name of the writer of this column. (My mom cut out the recipe without her credit info, and I want to give credit where credit is due!) This writer offers fantastic advice on simple living and money-saving tips. I highly recommend you check out her feature.

So here goes as you journey with me through my first attempt at a new dough recipe. May the ride be smooth and the dough be fluffy.

No-rise Pizza Dough

Ingredients:

  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 1 cup milk
  • 1 cup water
  • 2 packages dry yeast
  • 4 ½ to 5 cups flour

Step 1: Beat egg, sugar and salt together.

Step 2: In a separate bowl, heat the shortening, milk, and water to lukewarm, then add yeast.

Step 3: Combine the milk mixture with the egg mixture.

Step 4: Add in the flour until the mixture is no longer sticky.

Step 5: Roll out dough on a floured board into the shapes of your liking. Place on a greased pan.

Use plenty of flour to prevent the dough from sticking to everything.

Now on to the more good stuff…

THE TOPPINGS!

In a previous post, we made our homemade spaghetti sauce. For tonight’s pizzas, I made the same thing on a smaller scale with one can of tomato sauce and a little water. (Jarred sauce is fine if you have some around, but I promise this homemade sauce is so quick and easy it won’t take you any time to make at all. And, you can have the satisfaction of knowing your created it yourself. :))

We kicked it old school tonight with tomato sauce, pepperoni and a mound of mozzarella to top it off.  We also made calzones by folding the pizza in half and folding over the edges to seal it up.

This is why I love homemade pizzas! You can create any combinations you choose! From alfredo sauce and spinach to fresh sliced tomatoes, basil and mozzarella, remember…

Cooking is art. And, this is your masterpiece.

Create away!

Michael aka “Grillmaster M” preheated the gas grill to 300 degrees, then once the pizzas were on the grilled he maintained a temp of 350 to 400. He also made a smoker box out of aluminum foil containing wet mesquite wood chips to add a wonderful element to the dish. We cooked the pizzas  for 10 to 15 minutes depending on the size and the thickness of the calzones. This is a great way not to heat up your house during a hot Texas summer.

Tip from Grillmaster M: Cook your pizzas and calzones on indirect heat. This will prevent your creation from burning on the bottom while still being a doughy gooey mess on top. (My man knows his stuff!)

Cooking on indirect heat helps cook the pizzas and calzones throughout without burning on the bottom.

With the dough recipe above, we made two medium-sized pizzas, a giant Michael-sized calzone, and five smaller calzones to freeze for lunches this week. We are minimalizing, people! And, I love it!

Chelle’s Simple Living Tip: If you don’t want to make all the pizzas at one time, roll out the dough into rounds and cook them to “almost done” when you cook the other pizzas. When cooled, wrap in cling wrap and toss in the freezer. When you are craving a little taste of Italy, take one out, thaw it to room temperature, decorate with ingredients as you see fit and pop in the oven (or grill) until beautifully golden brown and cooked throughout. Since you cooked the pizza rounds prior to freezing they will cook quickly making a fast and easy homemade meal.

This works well for parties as you can make all of the mini pizzas in advance and then get them out prior to you festivities allowing a more relaxing atmosphere for you, the host. 🙂

Or, create your favorite recipe and put in the freezer. Then, instead of calling your local delivery guy, pop it in the over for 10 minutes or so at 350 degrees, and you have a gourmet treat ready to serve.

Tell me about your favorite pizza combinations! Are you a Canadian bacon and pineapple gal? Or, a “strictly cheese for me” guy? Let me know below. I’d love to highlight your flavor combos on my blog.

~Bohemian Christian Chelle

Simple Suppers – Heavenly Chalupa Creations and Spending Time With My Peeps

Chalupas…

Easy

Yummy

Taco meat goodness

“nuff said

Chalupas, people! Yum! Yum! Yum!

Ingredients:

  • Ready made tostada shells (I used the baked ones and–oddly–they were fabulous.)
  • Taco Meat (ground meat with taco seasoning. Just follow the directions on the spice packet, and you are good to go.)
  • Refried beans (Make your own or buy them in a can–Seriously. Black beans would have been amazing on this!)
  • Lettuce
  • Tomatoes
  • Sour Cream
  • Cheese of your choice
  • Chives, onions, black olives, salsa, cilantro, or anything else you’d like to savor on your chalupa.

Simple Suppers come from the idea that we like great food, simple recipes, and little prep time. This is one of my favorite Simple Suppers. With chalupa shell in hand, I was an artist with a little round canvas smearing and building and concocting combinations. Plus, my mom and hubby were there creating, too. Family bonding. I loved it! Create chalupa combinations and bring out your playful, artistic side.

Hint of the day:

Busy week at work or school? Prepare the taco meat ahead of time and freeze it. This way, all you have to do is pop it in the microwave or heat it up on the stove to shave some time off your prep time.

Remember:

Cooking is art. And, this is your masterpiece.

Create away!

Because I had a new package of shells, and I do not like to waste things being a minimalist and all, I created a beautiful combination for breakfast with a shell, a beautifully perfect healthfully fried egg, topped with a blop of refried beans sprinkled with Valentina hot sauce. WOW! YUMMY! What is your favorite chalupa combo? Tell me all about it below. I’d love to try it!

God bless, y’all! Keepin’ it simple.

~Bohemian Christian Chelle

What a way to wake up! My scrumptious breakfast chalupa!

Simple Suppers – Walk-away Flattened Chicken

Hey, Simple Supper Enthusiasts!

Tonight’s Simple Supper is the easiest brick chicken around. You simply shove it in a skillet, stack some stuff on top of it and walk away. Just the way I like to cook! This isn’t a fast dish, but it’s yummy, EASY, and makes enough for leftovers for lunch at work the next day.

Here ya go!

Prep time: 15 minutes

Cooking time: about 1.5 hours (depends on the size of the chicken)

Ingredients:

  • 1 small chicken (around 4 pounds)
  • Olive Oil
  • Salt
  • Pepper
  • Any extra seasonings you prefer – I used fresh rosemary

Step 1: Preheat your skillet on medium heat while you prepare your chicken.

Step 2: Clean the chicken thoroughly making sure you remove all the gizzards and goodies from inside the body cavity. (That’s sounds so gross.)

Step 3: Cut the back bone completely out.  Then, flatten the chicken breast side down by unfolding it out and pressing down on each side.

Step 4: Flip the chicken over and pour olive oil all over it like you’d slather yourself with sunscreen on the beach in Bermuda. Use A LOT! Sprinkle on salt and pepper to taste and rub everything in. This is the time to add any extra herbs and spices you like.

Walk-away Flattened Chicken - Add sprigs of rosemary or your favorite herb under the skin for extra loveliness.

Step 5: Add olive oil to your heated skillet and make sure it is thoroughly coated. Place the chicken in the skillet breast side down as shown below. Coat the side that is now facing up with olive oil if you haven’t done so already during your stint on the beach in Bermuda. Oddly, the photo below kinda looks like me on the beach in Bermuda. LOL

Walk-away Flattened Chicken in the skillet

Step 6: Place a piece of aluminum foil over the chicken and start stacking! We used another skillet with our comal on top for added weight. A clean brick inside the skillet does the trick, too.

Stack'em high!

Step 7:

Go watch TV. Read a book. Blog. Bake a cake for dessert. Come back and flip the chicken over in 45 minutes to 1 hour.  Cooking time varies depending on the size of your bird. We cooked ours for about an hour and a half.

Step 8:

Enjoy the juiciest chicken you will ever eat!

Walk-away Flattened Chicken - YUM!

From my minimalist kitchen to yours…

~Bohemian Christian Chelle

Simple Suppers – God’s Provision

When I woke up this morning, I had no idea what I wanted to post for tonight’s Simple Supper. I hadn’t cooked anything lately. I spent the entire weekend out of town. I also didn’t have anything in the house to cook.

Until I got to work this morning.

25 “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes? 26 Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? 27 Can any one of you by worrying add a single hour to your life?

~Matthew 6:25-27

The Lord always provides everything that I need – from food to blog posts.

This morning on my way to work, I received a call from my co-worker saying she left a bag of fresh, homegrown collard greens on my desk chair. What a wonderful surprise and accent for my evening meal. When I arrived at the office, I immediately went to snoop in the bag. Beautifully hardy greens neatly enveloped each other in the bottom of the bag. I’ve never cooked collard greens. Surely, my mom will know.

Nope.

Two born-and-raised Southern gals with no idea how to cook some southern veggies. To the internet I goooooooooo…

I looked up a recipe, and the fast ways were basically like I’d cook spinach. Easy!

Ingredients for Chelle’s Southern Collard Greens with a Sizable Twist

2 Tbsp. Olive Oil

1/4 cup diced onion

1/2 teaspoon fresh garlic

1/4 -1/2 teaspoon ginger (My secret ingredient)

Collard Greens – WASH THOROUGHLY and cut to any size ya like.

In a deep-sided pan, heat 2 Tbsp. of olive oil on low to medium heat. Add 1/4 onion and “sweat” them until they are clear and glisteny. Add in 1/2 teaspoon (1-2 cloves) fresh garlic and 1/4 teaspoon ginger (I used fresh). When everything becomes aromatic (which only takes a few minutes), add in the collard greens and stir them into the shiny-olive-oil goodness. Once I coated the greens thoroughly, I put the lid on and let them do their thing for about 5 to 7 minutes.

Collard Greens about to do their thing.

Check the consistency while you cook. I didn’t want a mushy green sludge, but that may be your favorite way. Experiment. Remember…

Cooking is art. And, this is your masterpiece.

Create away!

Chelle's Southern Collard Greens with a Sizable Twist

The greens will reduce down as they cook so prepare accordingly for how much to start with. The amount I used shown above would conservatively feed four people or provide two hearty veggie portions.

The taste test: I adore collard greens! And, the ginger added a nice Asian touch to the Southern specialty. If you don’t like ginger, no worries. Leave it out. Experiment with other ingredients such as red pepper flakes, and for the carnivores slam a ham hock or some bacon in there. Create! Create! Create!

Until next time,

-Bohemian Christian Chelle