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Prophecy Six Blog

Sharing My Unedited Writing Experiences & Life Experiences.

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easy food ideas

Super Thin Crust Pizza (Quesa-Pizza)

First, I want to say I can’t take credit for this idea. Recently I’ve been watching a lot of YouTube chef videos and I came across the funny/ talented You Suck At Cooking. When I want something ridiculous that also seconds as a tutorial for good food his channel is where I go. Exactly a week ago he posted a video called Tortilla Pizza, which I instantly wanted to try. I love tortillas and I love pizza, so combining the two was too incredible to pass up. This is my favourite food at the moment. Although it isn’t healthy, the idea of it makes my mouth water.

Below you’ll find my written instructions and at the bottom you’ll find his video tutorial. I suggest watching the video for the humour and visual instructions. All right, let’s get cooking!

Prep: 5 mins                Cook time: 10 mins               Total time: 15 minutes

Ingredients:

Tortillas

Pizza Sauce (I used RAGÚ Original)

Mozzarella Cheese

Toppings of your Choice

**I did a plain cheese and a ground beef, sour cream, sweet corn, black bean pizza. Closest I could get to a quesadilla on a pizza. 🙂

Items you’ll need:

Oven

Knife

Cheese grater

Tinfoil

Baking Sheet

Instructions:

Turn oven to 350 F (176 C). Lay tinfoil on baking sheet. Put tortilla on tinfoil and spread sauce evenly on top. Shred and sprinkle cheese on top of sauce, add toppings, and then add another thin layer of cheese. Put in oven for 10 mins.

When done transfer to plate, cut into desired pieces and serve.

 

I Want Seconds – Shepard’s Pie Recipe

 

One of the popular dishes in my house is Shepard’s Pie. This dish is not only easy to make but leaves you wanting seconds (sometimes thirds) because it just is the perfect comfort food. Combining mashed potatoes, meats, and veggies – this meal has all that you need for a growing family or even a group get-together.

Prep: 1 hr                Cook time: 15-20 mins               Total time: 1 hr 15-20 mins

Ingredients:

6 Potatoes

1 lb ground beef (chicken or pork can be a substitute)

1 small white onion

1 can of peas

1 can of creamed corn

1 1/2 tsp black pepper

1 tbsp butter

1/2 cup milk

 

Items you’ll need:

Cooking pot

Frying pan

Peeler

Potato masher

Knife

Chopping board

Baking Dish

Measuring spoons/cups

Can opener

Oven

Instructions:

Mashed Potato Topping

Peel 6 potatoes, dice them into equal sized cubes, put them into a pot and fill until covered with water. Bring water to a boil and let simmer until tender enough to break apart with a fork with little pressure. Drain water, add 1 tbsp of butter and 1/2 milk to potatoes. Mash potatoes until smooth.

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Meaty Middle

Chop small white onion and add to frying pan. Add oil or water to help onions cook. When onions are translucent (see-through) add 1 lb of ground beef (or meat of choice) and 1 1/2 tsp black pepper to frying pan. Cook until browned. Drain liquid from the meat and set aside.

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Put it all together now

Set oven to 350 F (176 C). While oven is heating up take your baking dish and line the bottom with your cooked meat/onion mixture. When bottom is evened out add half a can of creamed corn making sure to spread it evenly. Drain and add the can of peas before adding the rest of the cream corn on top. The cream corn acts like glue keeping the layers together. Finally add the mashed potato layer to the top, smoothing it out for a nice smooth finish.

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Bake in the oven for 15-20 mins or until all layers are heated. Serve and enjoy.

Optional: Spread butter on the top of the pie and broil until top is golden brown.

 

 

 

Basic Banana Bread

It doesn’t matter what you call it, Banana break or cake, one thing we can all agree on is that it’s absolutely delicious. I love banana bread because it is one of those foods that remind me of home. A comfort food that makes not only a great breakfast idea, but was one of the staples in my house when I was growing up. The recipe my mother used was that her grandmother used and so today I am going to share it with you.

Prep time: 15 minutes     Cook time: 40-60 minutes

Ingredients:

Dry:

1/2 cup Sugar (white or brown)

1 1/2 cups flour (white or brown)

1 teaspoon baking soda

2 teaspoons baking powder

Wet:

*1/2 cups sour milk

1/4 cup butter (melts)

2 eggs

1 teaspoon vanilla

1 cup mashed bananas (2 bananas)

* To makes sour milk add 1 tablespoon of white vinegar to milk and let stand for 5 minutes before using.

Instructions:

In a mixing bowl combine all dry ingredients together (sugar, flour, baking soda, and baking powder). Stir dry ingredients together.

Once all dry ingredients are mixed together add the wet ingredients (sour milk, eggs, vanilla, and butter) using a hand mixer on low beat everything together. Add the mashed bananas last beating them in with the rest of the batter.

Grease and flour a loaf/ bread pan. Set oven for 350F or 176C and bake for 40-60 minutes or until fully cooked. Let cool and enjoy. 🙂

Mother Knows Best Chicken Soup (Great for Cold Season)

chickensoup

The Title pretty much sums up the reason behind this soup. Whenever I was sick, it was my mother who made it for me. She knew what would make me feel better, she knew what was best for me. Her soup was made with love, and you could taste it in every spoonful. It warmed you from the inside to the outside. That fogginess in your head would melt away, your stuffed nose would clear, and your scratchy throat would finally be soothed. It brought life back into a living corpse and still to this day it works its miracles.

I not only share this soup recipe with you because I know it works, but to also share something that makes memories.

Prep: 10-20 mins                                   Cook time: 2.5 hrs                                      Total time: 3 hrs

Ingredients:

1 whole soup chicken

6 carrots (Peeled)

Half a white onion

1 small bag of baby potatoes or 4 large potatoes

6 stalks of celery

2-3 cloves of garlic (minced)

1/2 tsp pepper

1 Pinch of salt

16-18 cups of water

1 Can of corn (OPTIONAL)

1 Can of peas (OPTIONAL)

Items you’ll need:

Soup pot

Glass bowl

Knife and cutting board

Stove or hot plate

Measuring cup

Measure spoon

Mixing spoon

Instructions:

You will need to fill the soup pot with 16-18 cups of water. Clean the chicken and place in pot, and turn stove on to start cooking the soup. Finely chop 1 stalk of celery, 1 carrot (skin carrot), half an onion, and 1 potato (scrub potato and leave on skin). Add the finely chopped ingredients to the water, along with minced garlic, salt and pepper. While the chicken is cooking chop the remaining celery, potatoes, and carrots into fair sized pieces. Stir soup and leave to boil for 1.5 hours or until chicken is cooked.

After 1.5 hours or the chicken is cooked, you will remove chicken from the pot and place in glass bowl. Once chicken is removed add the chopped vegetables to the boiling water and give them a stir. Set the timer for 1 hour.

Allow the chicken to cool before removing skin, bones and fat from the chicken. Only add the meat back to the soup when there is a 1/2 hour left to the soup. Stir and wait until timer goes.

Turn off the stove and remove from burner. Let the soup cool for 10 minutes before serving.

OPTIONAL:

Sometimes I add a can of peas and a can of corn to my soup. This gives the soup a sweet taste and adds more gumption to the soup. If you are going to add a can of peas or corn to the soup, I would suggest waiting for the timer to have 10 minutes remaining before adding them. This prevents them from becoming mushy.

Makes:

This makes around 6-7 bowls of soup and keeps in the fridge for 4-5 days. Freezes well and makes a great meals for when you don’t feel like booking.

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