roasted Archives | Mama Harris' Kitchen

Mushroom Lovers’ Roasted Pork Loin and Green Beans

October 3, 2017 by MamaHarris Leave a Comment

This Mushroom Lovers’ Roasted Pork Loin and Green Beans recipe is a sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine. #RealFlavorRealFast

It’s the time of year where people are scouring the internet for the perfect quick dinners. Fall has arrived, school is in session, and everyone is busy! Before you decide on ordering takeout for the third time this week, for real flavor, real fast try this recipe perfect for mushroom lovers! This pork loin filet is quickly pan-seared on the stove top before roasting at high heat with green beans, then served on top of cooked rice. So good and SO QUICK!

This recipe takes almost exactly 30 minutes to make, from start to finish. If you’re strapped on time, you can dice up the meat for even faster cooking. You can use leftover rice that’s already been prepared, or a quick rice blend that cooks up in just a few short minutes. I served mine with a wild and brown rice blend with quinoa, but choose whatever works best for you! What I love is that this recipe used just a few simple ingredients to create a powerhouse of delicious flavors. Starting with the Smithfield Steakhouse Mushroom Marinated Fresh Pork Loin Filet, then roasted with seasoned green beans and served with sautéed mushrooms. This is such an earthy and flavorful meal that’s perfect for fall dinnertime. If you’re not a fan of mushrooms, check out the other flavors Smithfield Marinated Fresh Pork available in the fresh meat section at Safeway! They come in a variety of fresh cuts and flavors and perfect for all cooking styles and dishes.

I like to do a quick sear on most of my roasted meats because it helps to cut some of the cook time as well as hold in some of the flavors that’s marinated and seasoned into the meat. It also helps to sear the meat first when roasting with other items. This recipe just calls for a quick sear on all sides with a bit of grapeseed oil.

The green beans are tossed in a bit of olive oil, fresh lemon zest, plenty of garlic, sea salt, pepper and red pepper flakes. Place them all on the pan with the seared pork loin filet in the center and cook at a high heat for 15 minutes. Remember that the pork is ready when it reaches 145 degrees.

While the pork and green beans roast, we bring together all of that mushroom goodness. The mushrooms are sautéed with garlic, olive oil and butter, then reduced in Sherry wine with a bit of brown sugar. After seasoning some fresh chopped parsley is added to the mix.

After removing the pork and green beans from the oven, allow them to sit for a few minutes to cool. Once cool, use heat safe tongs and a sharp serrated knife to cut the pork into even medallion sized pieces.

Serve the green beans and pork loin slices on top of the prepared rice, then spoon the sautéed mushrooms on top.

This is the perfect recipe for mushroom lovers! The pork is tender and juicy and the flavors are all so simple, but they come together beautifully! You don’t even have to wait for a busy night to create this meal, it’s perfect for leisure-filled weekends and then you can spend your time relaxing!

Mushroom Lovers' Roasted Pork Loin and Green Beans

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Need the perfect 30 minute meal for busy weeknight dinner? This mushroom lovers' roasted pork loin with green beans is ideal!

Author: Mama Harris' Kitchen

Recipe type: Dinner

Cuisine: American

Serves: 4 servings

Ingredients

For the Pork Loin

1 tablespoon grapeseed oil
1 package of Smithfield Steakhouse Mushroom Pork Loin Filet

For the Green Beans

1 lb. fresh green beans, ends clipped
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1 teaspoon sea salt
1 teaspoon red pepper flakes
¾ teaspoon ground black pepper
zest of one lemon

For the Sautéed Mushrooms

8 oz. baby bella mushrooms, rinsed and sliced
1½ tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1½ tablespoon minced garlic
1 tablespoon Sherry wine
1 tablespoon brown sugar
juice of one lemon
½ tablespoon Worcestershire sauce
½ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 tablespoons chopped parsley

Instructions

Preheat oven to 425 degrees.
Add grapeseed oil to a medium skillet over medium heat. Once oil is heated through, carefully add the Smithfield Steakhouse Mushroom Pork Loin Filet and sear all sides in the pan for just a few minutes before roasting.
Add the trimmed green beans to a medium mixing bowl with the olive oil, garlic, sea salt, red pepper flakes, black pepper and lemon zest. Mix well, making sure all of the green beans are covered with the oil and seasonings.
On a large baking sheet, place the seared meat in the center. On both sides, add the green beans. Place in oven to roast for about 14 minutes.
While the pork loin filet and green beans are roasting, put together the sautéed mushrooms.
Use the same pan that you seared the meat, adding the olive oil and butter and heating over medium. Lightly sauté the garlic, just until it becomes fragrant. Add the sliced mushrooms and stir. Continue to stir as the mushrooms soften, once the pan becomes almost dry, add the wine to deglaze. Continue to simmer the mushrooms in the wine sauce and add the brown sugar, stirring occasionally. Once the wine has reduced a bit, add the lemon juice, Worcestershire sauce and seasonings. Stir well, remove from heat and stir in the chopped parsley.
Remove the pork and green beans from the oven and allow to sit for a few minutes. Using tongs and a sharp, serrated knife, cut the pork into 1 inch thick medallions.
Serve the green beans and pork over prepared rice with the mushrooms spooned over the top.
Enjoy!

What are some of your favorite quick meals?

Smithfield is also challenging you to submit your tip on how you get dinner ready in 30 minutes or less using Smithfield Marinated Fresh Pork and be entered to win the grand prize! For more 30-minute meal preparation ideas, and to submit your original recipe for a chance to win great prizes, head to smithfieldrealflavorrealfast.com!

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

Red and Gold Flatbread Pizza

September 21, 2016 by MamaHarris 10 Comments

Special thanks to Sprouts Farmers Market for sponsoring this very special football inspired recipe for a Red and Gold Flatbread Pizza!

One of my favorite parts of the Fall season is that it’s time for football. If you didn’t know by now, my house is pretty devoted to this sport during this time of year. From watching our favorite professional teams to college games, heading out on Friday nights for our own boys’ high school games or Saturday mornings for the youngest Harris player – football pretty much encompasses our lives this time of year.

While I enjoy watching my favorites, I also love gathering with my loved ones and enjoying the food. I’m a huge fan of snacking and finger foods, so this is the perfect season to encompass all of my very favorite things in one. Yup, fall, family and football – it doesn’t get much better than that, does it? In the spirit of our favorite sport during our favorite season, I decided to create some fun themed healthy finger foods to snack on while enjoying our favorite past time. Since my family is from Northern California, more specifically the Bay Area, we’re split down the middle when it comes to our favorite bay area football teams. I decided to make a little something for the San Francisco fans, and it comes in the form of these fun and tasty red and gold flatbread pizzas.

I got everything I needed from Sprouts Farmers Market, they have so many great products under the Sprouts store brand. I loved the idea of making something meatless to snack on since we do have a vegetarian in the family, and I had a little fun choosing all red and gold ingredients too! Of course, you can totally customize this for some of your own favorite team colors if needed. It’s all about fun and tasty food you can enjoy together, right?

Roasted Beets Ingredients:

1 red beet, peeled and sliced
1 golden beet, peeled and sliced
Extra Virgin Olive Oil
Salt and Pepper

Flatbread Pizza Ingredients:

1 package Sprouts Brand Original Tandoori Naan Flatbread (contains 3 per package)
4 oz Sprouts Brand Roasted Red Pepper Hummus
1 cup Sprouts Brand Shredded Mozzarella
1 red beet, peeled, sliced and roasted (recipe above)
1 golden beet, peeled, sliced and roasted (recipe above)
1 red tomato, sliced thinly
1 yellow tomato, sliced thinly
1 red pearl onion, peeled and sliced
1 gold pearl onion, peeled and sliced
Extra Virgin Olive Oil

Directions:

Preheat the oven to 375 degrees.

Once the beets are peeled, slice them into 1/4 inch slices and coat them in a bit of extra virgin olive oil. Lightly season with salt and pepper, then place on parchment paper and roast for about 15-20 minutes. Flip the slices over, then bake for another 10-15 minutes or so. Remove from oven and allow to cool, then cut into small bite sized chunks to be used as a pizza topping.

Preheat your oven to 400 degrees.

Generously spread the roasted red pepper hummus on each Flatbread, then top with shredded mozzarella.

Add beet slices to each flatbread, then top with red and yellow tomato slices and sliced pearl onions.

Put the flatbreads on parchment paper and drizzle each of them with a bit of extra virgin olive oil, then bake for 10-12 minutes.

Serve with red and golden delicious apple slices and potato chips made with red potatoes and Yukon gold potatoes.

Slice into each flatbread and enjoy!

Red and Gold Flatbread Pizza

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Yield: 3 flatbread pizzas

Red and Gold Flatbread Pizza

Healthy snacking for football enthusiasts - a tasty Flatbread Pizza to serve on game day with red and gold ingredients for 49ers fans to enjoy!

Ingredients

Roasted Beets Ingredients:

1 red beet, peeled and sliced
1 golden beet, peeled and sliced
Extra Virgin Olive Oil
Salt and Pepper

Flatbread Pizza Ingredients:

1 package Sprouts Brand Original Tandoori Naan Flatbread (contains 3 per package)
4 oz Sprouts Brand Roasted Red Pepper Hummus
1 cup Sprouts Brand Shredded Mozzarella
1 red beet, peeled, sliced and roasted
1 golden beet, peeled, sliced and roasted
1 red tomato, sliced thinly
1 yellow tomato, sliced thinly
1 red pearl onion, peeled and sliced
1 gold pearl onion, peeled and sliced
Extra Virgin Olive Oil

Instructions

Preheat the oven to 375 degrees.
Once the beets are peeled, slice them into 1/4 inch slices and coat them in a bit of extra virgin olive oil.
Lightly season with salt and pepper, then place on parchment paper and roast for about 15-20 minutes.
Flip the slices over, then bake for another 10-15 minutes or so.
Remove from oven and allow to cool, then cut into small bite sized chunks to be used as a pizza topping.
Preheat your oven to 400 degrees.
Generously spread the roasted red pepper hummus on each Flatbread, then top with shredded mozzarella.
Add beet slices to each flatbread, then top with red and yellow tomato slices and sliced pearl onions.
Put the flatbreads on parchment paper and drizzle each of them with a bit of extra virgin olive oil, then bake for 10-12 minutes.
Serve with red and golden delicious apple slices and potato chips made with red potatoes and Yukon gold potatoes.
Slice into each flatbread and enjoy!

https://mamaharriskitchen.com/2016/09/red-gold-flatbread-pizza/

Do you love Game Day recipes?

Find more fun tips, ideas and inspiration for game day – including appetizers, snacks and other fun and colorful options at the Sprouts Brand Website!

Ginger-Lemon Honey Roasted Carrots

March 24, 2015 by MamaHarris 1 Comment

Alright guys, today I come with a simple side dish that’s (in my opinion) just perfect for the season.

Have you ever tasted roasted carrots? Oh my, the first time I tried them I was smitten. They were just sooo good. I didn’t know carrots could taste like that! Now, of course I love my carrots. I’ve served them on a platter for parties with some form of ranch dip, and of course I’ve cut them up and added them to a pan when making a roast or peeled them into strips to put in a salad. Carrots are good, and I’m a lover of good food. But oh man, roasted carrots? If you haven’t tried it yet, you are surely missing out!

When I made roasted carrots the first time, I cut them into little strips that were all uniform in size, rubbed melted butter all over them and seasoned them with salt and pepper. Super simple, amazingly good.

However, I wanted to make some that would be a great side dish for the season (hint:EASTER!) and would be really pretty to serve on a platter. I started with a small batch, but you can absolutely double or triple the recipe how you deem necessary. This is for one single and simple bundle of carrots found in your local organic department. At my stores the only carrots they sell that still have the leaves and stems are organic, I just love those carrots tops they remind me of cartoons I used to watch a child.

Now I really wanted to play with the sweetness in the carrots that roasting brings out of them. So I definitely wanted to use lemon and ginger, but I also added a bit of garlic and honey, in addition to butter and olive oil combined. The result? Sweet, tender and super flavorful carrots that you can serve as a side to many a main dish (like my baked chicken or my cabbage rolls), or you can cut them up and combine them with any recipe you desire.

Ingredients:

1 bunch of organic carrots
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon grated ginger
1 tablespoon (about 3 cloves) garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon

Directions:

Preheat oven to 425 degrees.
Begin with your bundle of carrots, wash and dry and get them ready on a cutting board.

Cut the tops off, leaving about an inch or so on the top, then peel the carrots with a vegetable peeler.

Add the melted butter, olive oil and honey to a mixing bowl and include the ginger, garlic, salt and pepper.
Cut the lemon in half, and squeeze one half into the mixture being careful not to let any seeds fall in.
Whisk it all together until mixed well.

Toss the carrots in the mixture, using a brush if necessary. Lay the carrots on a baking sheet and pour any of the remaining mixture on top, include the ginger and garlic pieces.

Slice the second half of the lemon into thin slices, and place them on top of the carrots.
Roast in oven for about 25-30 minutes, or until soft.

Your kitchen will smell lovely.

Arrange on a platter and serve. Enjoy!

Ginger-Lemon Honey Roasted Carrots

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ginger-Lemon Honey Roasted Carrots

Drizzled with honey, butter, olive oil and lemon then rubbed with ginger and garlic, these roasted carrots are full of flavor! Simple and delicious!

Ingredients

1 bunch of organic carrots
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon grated ginger
1 tablespoon (about 3 cloves) garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon

Instructions

Preheat oven to 425 degrees.
Begin with your bundle of carrots, wash and dry and get them ready on a cutting board.
Cut the tops off, leaving about an inch or so on the top, then peel the carrots with a vegetable peeler.
Add the melted butter, olive oil and honey to a mixing bowl and include the ginger, garlic, salt and pepper.
Cut the lemon in half, and squeeze one half into the mixture being careful not to let any seeds fall in.
Whisk it all together until mixed well.
Toss the carrots in the mixture, using a brush if necessary. Lay the carrots on a baking sheet and pour any of the remaining mixture on top, include the ginger and garlic pieces.
Slice the second half of the lemon into thin slices, and place them on top of the carrots.
Roast in oven for about 25-30 minutes, or until soft.
Your kitchen will smell lovely.
Arrange on a platter and serve. Enjoy!

https://mamaharriskitchen.com/2015/03/ginger-lemon-honey-roasted-carrots/

What is your favorite roasted vegetable?

Roasted Sweet Potatoes, Beets and Carrots

November 25, 2014 by MamaHarris 8 Comments

Recently I discovered that Pompeian has a new product in their line up, the Coconut Oil Non-Stick Cooking Spray. Coconut oil has gotten pretty trendy over the last few years, and rightfully so. It has many nutritional benefits and is used in a lot of gluten free and vegan recipes. The Pompeian Coconut Oil Spray contains no propellants in the spray, only coconut oil. It also has a smoke point of 420 degrees, so you can use it in recipes that are cooked at a higher temperature than most. A lot of my roasted vegetable recipes contain olive oil, but olive oil has a lower smoke point, so it’s actually not an ideal oil for roasting – at least not the kind I was using. (the blends work amazing with this!) Even though the Pompeian Coconut Oil Spray is touted as being great on seafood and marinades, I thought it would be fun to use it to roast some delicious and colorful root veggies.

My daughter, RiRi, decided to become a vegetarian a few months ago. Since then, I’ve tried to accommodate her dietary change with our family meals. Sometimes that means making a smaller meal for her similar to ours but replacing the meat ingredient with something else or omitting it altogether. With the Thanksgiving holiday coming, I wanted to be sure I had more options for her that we could incorporate into our meal and decided that roasted sweet potatoes, beets and carrots would be a great option as a side for our Thanksgiving meal.

One of my good friends has been making a similar dish for the past few years and always says how delicious it is, so I decided to try my hand at it while testing out this spray. Roasting vegetables brings out the natural sweetness in the vegetable and one of my favorites is carrots, so I just had to add that to this dish as well. Sweet potatoes always remind me of this time of year as it is, but really this is a dish that can be enjoyed year round. The day I made this recipe I had it with some leftover pan fried fish and some brown and wild rice. It tasted divine together and was filling without being too heavy. The coconut oil was perfect with the sweet flavors of the root veggies, and didn’t compromise the taste at all. Now that I know this product exists, I would probably spray my doughnut pan with it when making my spice cake doughnuts, as well as use it when pan frying fish. I bet it would be amazing with salmon.

Ingredients:

2 beets, peeled and diced
2 medium sweet potatoes (the orange ones, sometimes sold as yams), peeled and diced
4 medium carrots, peeled and diced
1 medium yellow onion, peeled, quartered and cut into wedges
Pompeian Coconut Oil Spray
1-2 teaspoons each of salt and pepper
1/2 teaspoon Italian parsley, chopped

Directions:

Preheat oven to 400 degrees.

Begin by peeling the beets and dicing them in an even size. Once diced, place them in a medium bowl, spraying all over with the Pompeian Coconut Oil Non-Stick Cooking Spray, then season with salt and pepper.

Prepare a large rimmed baking pan by lining with a silpat or silicone mat. Scatter the diced beets over the sheet and roast for about 15 minutes.

While the beets are roasting, peel and dice the sweet potatoes, adding them to the bowl, spraying, and seasoning with salt and pepper.

Once the beets are done with their first 15 minutes, add the sweet potatoes and toss around so they are all evenly distributed on the pan. Set the timer for 10 minutes.

While the beets and sweet potatoes are roasting, peel and dice the carrots. Toss in the bowl with the spray, salt and pepper.

Add to the pan with the roasted sweet potatoes and beets, mixing them up well. Set the timer for an additional 10 minutes.

Peel and quarter the onion, slicing in small wedges that are about the same size as the other veggies. Add to the bowl, spray with oil and toss with salt and pepper. Once the timer beeps, toss the onions with the rest of the veggies. Set the timer for another 15 minutes.

Roast an additional 10 minutes (if needed – all ovens vary so it may not need that last 10 minutes.). Let cool.

Chop up some Italian parsley and sprinkle it over the veggies. Add a few larger pieces for garnish if you like.

Enjoy!

Roasted Sweet Potatoes, Beets and Carrots

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Roasted Sweet Potatoes, Beets and Carrots

Roasted sweet potatoes with other root veggies lightly seasoned with salt & pepper, then roasted using coconut oil makes for a delicious & nutritious dish!

Ingredients

2 beets, peeled and diced
2 medium sweet potatoes (the orange ones, sometimes sold as yams), peeled and diced
4 medium carrots, peeled and diced
1 medium yellow onion, peeled, quartered and cut into wedges
Pompeian Coconut Oil Spray
1-2 teaspoons each of salt and pepper
1/2 teaspoon Italian parsley, chopped

Instructions

Preheat oven to 400 degrees.
Begin by peeling the beets and dicing them in an even size. Once diced, place them in a medium bowl, spraying all over with the Pompeian Coconut Oil Non-Stick Cooking Spray, then season with salt and pepper.
Prepare a large rimmed baking pan by lining with a silpat or silicone mat. Scatter the diced beets over the sheet and roast for about 15 minutes.
While the beets are roasting, peel and dice the sweet potatoes, adding them to the bowl, spraying, and seasoning with salt and pepper.
Once the beets are done with their first 15 minutes, add the sweet potatoes and toss around so they are all evenly distributed on the pan. Set the timer for 10 minutes.
While the beets and sweet potatoes are roasting, peel and dice the carrots. Toss in the bowl with the spray, salt and pepper.
Add to the pan with the roasted sweet potatoes and beets, mixing them up well. Set the timer for an additional 10 minutes.
Peel and quarter the onion, slicing in small wedges that are about the same size as the other veggies. Add to the bowl, spray with oil and toss with salt and pepper. Once the timer beeps, toss the onions with the rest of the veggies. Set the timer for another 15 minutes.
Roast an additional 10 minutes (if needed - all ovens vary so it may not need that last 10 minutes.). Let cool.
Chop up some Italian parsley and sprinkle it over the veggies. Add a few larger pieces for garnish if you like.
Enjoy!

https://mamaharriskitchen.com/2014/11/roasted-sweet-potatoes-beets-carrots/

#PantryInsiders

What would you make with the new Pompeian Coconut Oil spray?

Skinnygirl Hummus Breakfast Toast

October 14, 2014 by MamaHarris 1 Comment

Disclosure: I participated in an Influencer Activation on behalf of Skinnygirl. I received a product sample and a promotional item to facilitate my review. As always, all opinions are my own.

For many, many years I was queen of the dips and chips. I loved a good salty snack dipped in salsa or some other form of cheesy dip, there’s seriously nothing like it.

And then I discovered hummus.

Seriously, you guys, I couldn’t get over how delicious it could be with such a variety of flavors and I was healthier than a lot of those other dips for chips. I even experimented and used it in recipes and at one point I created my own version of the dip and served it with homemade pita chips! I remember shortly after D-Man was born I used to stay in my room all day with him, playing, doing photoshoots and letting him nap while I folded laundry and watched marathons of The Real Housewives of New York. That’s when I first discovered the show for that particular reason, and I was hooked! One of my favorite cast members was Bethenny Frankel, of course. I loved how she was brutally honest and shot from the hip. I was even more pleased when she began her Skinnygirl line of cocktails and I thought the premise was brilliant!

Well, now we’ve come full circle, because when I used to watch that show I’d love to snack on my veggies and hummus dip and now Skinnygirl has recently expanded to include non-alcoholic beverages, snacks and microwave popcorn. Bethenny continues the low calorie and healthy options with all of her new lines and, best of all, they go perfectly with her cocktails and make for a fabulous party tray!

Part of the new line of snacks includes Skinnygirl Hummus. It’s made with non-fat Greek yogurt and is not only reduced calorie, but it’s also all natural and even gluten free and kosher! The flavors in the new hummus line include:

Classic
Cilantra Jalepeno
Roasted Red Hummus
Roasted Garlic

I’m usually a fan of Roasted Garlic and I definitely look forward to trying the Cilantra Jalapeno, but this time I tried the Roasted Red Hummus. While some hummus’ can have almost a grainy texture, this Skinnygirl hummus was smooth and creamy. There was just the right amount of sweetness for the Roasted Red Peppers and it paired so well with our favorite dipping veggies.

I decided to use it in a recipe for a fun twist on breakfast toast. A few months ago I discovered avocado toast and became quite obsessed with it. Seriously, two ingredients and so delicious. It’s perfect for on the go morning where you need something quick and easy to fuel your day, it has a wealth of nutrition packed in an easy meal. So I decided to expand on the avocado toast by adding a few more veggies to it and topping it with a fried egg, of course before anything I spread the Skinnygirl Roasted Red Hummus on the toast. It was fabulous, easy, and quite filling. The hummus added just the right amount of zing that I wanted and I thought it was a great balance of flavors and nutrients.

Skinnygirl Hummus Breakfast Toast

whole grain bread
Skinnygirl Roasted Red Hummus
grape tomatoes, sliced
avocado, sliced
egg
salt, pepper and dried basil, to taste

Directions:

Begin by toasting your bread. While the bread is toasting, spray a small skillet with non stick spray and crack the egg over the heated pan, being careful not to break the yolk.
While the egg is cooking, carefully spread the hummus on the slice of toast. Top with tomato and avocado slices.
Once the egg is cooked on one side, sprinkle with seasonings and flip over, cooking for only about 30 seconds on the other side.

Once fried, carefully flip the egg back over and place on toast.
Serve and enjoy. Easy peasy!

Skinnygirl Hummus Breakfast Toast

Bethenny Frankel has some new products in her snack line, you can make it a meal with this Skinnygirl Hummus Breakfast Toast!

Ingredients

whole grain bread
Skinnygirl Roasted Red Hummus
grape tomatoes, sliced
avocado, sliced
egg
salt, pepper and dried basil, to taste

Instructions

Begin by toasting your bread. While the bread is toasting, spray a small skillet with non stick spray and crack the egg over the heated pan, being careful not to break the yolk.
While the egg is cooking, carefully spread the hummus on the slice of toast. Top with tomato and avocado slices.
Once the egg is cooked on one side, sprinkle with seasonings and flip over, cooking for only about 30 seconds on the other side.
Once fried, carefully flip the egg back over and place on toast.
Serve and enjoy. Easy peasy!

https://mamaharriskitchen.com/2014/10/skinnygirl-hummus-breakfast-toast/

#NowThisIsSkinnyDipping | #Sponsored

You can find Skinnygirl Hummus at Kroger, Hy-Vee, Fairway Market, Bristol Farms, Gelson’s and of course at your local Walmart! Download this coupon to try it for yourself.

Which flavor will you be trying?

Cheesy Roasted Potato Skins

January 8, 2014 by MamaHarris 12 Comments

When I was a little girl my family would celebrate each of our birthdays the same way each year. We would head over to TGI Friday’s and the birthday girl or boy would get some embarrassing balloons tied to their hair.

I could care less about the balloons, because going to TGI Fridays always meant one thing. I got to chow down on my favorite thing, potato skins. YUM.

These days, not much has changed. I still love food and I have a healthy obsession for potato skins. They have to be made just right though, I can not put up with soggy skins! So when I decided to recreate my favorite childhood appetizer, that was my prime focus. A nice crunch with a tasty skin.

I accomplished that goal by preparing these skins the way I normally prepare a baked potato. I don’t wrap my potatoes in a wet towel or foil. I just poke holes in them, grease them up then season them up and place them directly on the rack in my oven.

That’s the method I used with these skins, except after they were done baking, I cut them in half, scooped out the insides and greased them up a little more and roasted them. It served out a delicious and crisp skin. For the delicious cheesiness, I picked up one of my favorite cheeses – Cracker Barrel Extra Sharp Cheddar Cheese. The taste is amazing and stands out against the potato base and bacon toppings, and it melts effortlessly.

These would be perfect as an appetizer for the big game next month, served as hors d’oeuvres at your next big bash, or even as dinner on a Tuesday night. (Don’t judge!)

Ingredients:

6 russet potatoes
butter flavored cooking spray
salt & pepper
paprika
1/2 cup canola oil
6 slices thick cut bacon
8 ounces extra sharp cheddar cheese, such as Cracker Barrel
2 green onions, chopped

Directions:

Preheat oven to 425 degrees.

Wash potatoes in warm water, scrubbing to remove all dirt and residue.

Pat dry, then poke holes in each potato all over.

Spray with butter flavored cooking spray, then season with salt and pepper and paprika.

Place the potatoes directly on the rack and cook for 25 minutes.

Turn potatoes over and cook for an additional 20 minutes.

While potatoes are cooking, prepare the bacon.

Chop up the onions and shred the cheese.

I have a preference for Cracker Barrel Cheese, it tastes great and melts easily.

Turn oven up to 450 degrees.

Once potatoes are cooled enough to handle, cut down the middle with a sharp knife.

Scoop out the middles of each potato, leaving just a bit so the skins don’t collapse.

Brush the inside of the potatoes and the skin of the potatoes with canola oil.

Sprinkle a little salt on the inside and place in roasting pan to roast in oven for 10 minutes.

Turn potatoes over, then roast the other side for 10 minutes.

Once done remove from oven until cooled enough to handle.

Sprinkle the insides with cheese and then bacon.

Set your oven to broil, and place them in the oven for about 2-3 minutes until cheese has melted.

Perfection!

Serve with sour cream and sprinkle with green onions.

Enjoy!

Cheesy Roasted Potato Skins

Save Print

Prep time

10 mins

Cook time

1 hour 8 mins

Total time

1 hour 18 mins

These Cheesy Roasted Potato Skins will be the highlight of your next event. Crunchy skins with cheesy goodness, your guests won't be able to eat just one!

Author: Mama Harris' Kitchen

Recipe type: Appetizer, Snack

Cuisine: American

Serves: 12 servings

Ingredients

6 russet potatoes
butter flavored cooking spray
salt & pepper
paprika
½ cup canola oil
6 slices thick cut bacon
8 ounces extra sharp cheddar cheese, such as Cracker Barrel
2 green onions, chopped

Instructions

Preheat oven to 425 degrees.
Wash potatoes in warm water, scrubbing to remove all dirt and residue.
Pat dry, then poke holes in each potato all over.
Spray with butter flavored cooking spray, then season with salt and pepper and paprika.
Place the potatoes directly on the rack and cook for 25 minutes.
Turn potatoes over and cook for an additional 20 minutes.
While potatoes are cooking, prepare the bacon.
Chop up the onions and shred the cheese.
I have a preference for Cracker Barrel Cheese, it tastes great and melts easily.
Turn oven up to 450 degrees.
Once potatoes are cooled enough to handle, cut down the middle with a sharp knife.
Scoop out the middles of each potato, leaving just a bit so the skins don't collapse.
Brush the inside of the potatoes and the skin of the potatoes with canola oil.
Sprinkle a little salt on the inside and place in roasting pan to roast in oven for 10 minutes.
Turn potatoes over, then roast the other side for 10 minutes.
Once done remove from oven until cooled enough to handle.
Sprinkle the insides with cheese and then bacon.
Set your oven to broil, and place them in the oven for about 2-3 minutes until cheese has melted.
Perfection!
Serve with sour cream and sprinkle with green onions.
Enjoy!

Nutrition Information

Serving size: 1 Cheesy Roasted Potato Skin

Roasted & Stuffed Bell Peppers

September 17, 2013 by MamaHarris 13 Comments

When I was little I disliked anything to do with peppers. Chili peppers, bell peppers, jalapeno peppers. I wanted nothing to do with any of it. I also didn’t like garlic or onion, and hated mustard.

Isn’t it crazy how things change? These days I use garlic and onion in everything, I prefer mustard to ketchup and love all peppers! I buy bell peppers every time I go to the store and I love when I find them on sale, like two for $1.00. I like them in every color, each color does taste just a bit different and yellow ones are fabulous in salads, red are great with eggs, and green is kind of a go-to for everything. Bell peppers are a great way to add some color to your food, which I’m big on, and they’re really good for you too!

For years I’ve seen stuffed peppers in magazines or pictures. I always thought they looked so pretty, but who would possibly eat them. HOW do you eat them? Until I tried them! They’re surprisingly filling and there’s so many ways you can make them to suit your health and dietary needs. I prefer cutting the peppers in half and stuffing them that way, it’s easier to eat and sometimes half a stuffed bell pepper is all you need to fill you up. I also prefer roasting the peppers rather than boiling them like most recipes that I’ve seen suggest. Boiling removes some of the essential vitamins and I find makes them a bit more bland. I prefer roasted vegetables in general, since it brings out the natural flavors and intensifies them. So halving and slightly roasting the bell peppers is essential to this recipe. The final result is a tasty and still firm pepper with tons of flavor!

I’ve made these a few times and kind of perfected the recipe. The tomato paste helps everything stick together a bit and I love the rice pouch that I use. It’s a Safeway brand and you pop it in the microwave while everything is cooking and it steams in the bag. It’s brown rice, wild rice, and quinoa so it’s nice and healthy and a great addition to the ground turkey that’s used. I used the same rice pouch in this recipe too. You could also use soy meat or sausage or anything else you may prefer. They’re delicious, and even my younger kids like them. My family has our own preferences on which color peppers taste best, I prefer the stuffed yellow ones, while Big G likes the red and D-Man likes the green. I usually use orange in this recipe as well but I couldn’t find any this time around. In addition to tasting great, they’re so pretty, colorful and impressive. I make a lot because of my massive family and this also fed my in-laws, so if you’re cooking for fewer people you can adapt it to suit your guests. Or you can make them all and have some delicious leftovers!

Ingredients:

8 bell peppers, halved and de-seeded
extra virgin olive oil
salt and pepper
1 pound ground turkey
2 teaspoons lemon pepper
1 teaspoon season salt
1 tablespoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon cumin
1/2 small yellow onion, chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 package Safeway Select brown & wild rice with quinoa (or substitute if you prefer something else)
3 tablespoons tomato paste
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) fire-roasted tomatoes with green chilies, lightly drained
2 cups fresh corn (you can also use canned or frozen)
1 cup medium cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1-2 tablespoons cilantro or Italian parsley, chopped (optional garnish)

Directions:

Preheat oven to 400 degrees.

Cut bell peppers in half, removing seeds and veins, spray or brush with olive oil and a pinch of salt and pepper. Spray or lightly grease roasting pan with olive oil and place halved peppers in pan, arranging so they’re tight with not too much space between with cut sides facing up

Roast peppers in preheated oven for 15-20 minutes, remove and let cool.

While peppers are roasting, brown turkey over medium heat in a large skillet.

While browning add spices, then onion and garlic. Saute until onions are soft and meat is brown.

While browning meat, cook rice in pouch in the microwave. Once done set aside.

Once meat is done add Worcestershire sauce and mix sufficiently. Bring heat down to low.

Add tomato paste, stirring until combined. Then add tomatoes, beans and corn.

Add rice. Combine everything, then remove from heat.

Using a spoon, stuff the cooled bell pepper halves with the meat mixture.

Place back in oven and bake another 15 minutes.

Sprinkle with cheese and place back in oven until cheese has melted, about 5 minutes.

Garnish with chopped cilantro or parsley (optional).

I served these with my cornbread recipe, made as muffins.

Delish!

Here you can see all those delicious layers. Enjoy!

An Instant Family Favorite – My Buffalo Chicken Casserole

August 1, 2013 by MamaHarris 10 Comments

If you follow me on Instagram or Facebook you may have been anticipating this recipe. I’ve gotten quite a few requests to hurry up and post it! Sorry that it took a while, but I promise it’s worth the wait. It’s become a quick family favorite in my house, and I hope it does for yours as well. I was actually sad when the leftovers ran out, and was already looking forward to the next time I would make it.

A while back I had seen a delicious looking Buffalo Chicken Casserole in one of my many food magazines. Unfortunately my large collection of food magazines has been in (or under) a box somewhere in our garage since our move last January. My husband is in no hurry to bring this huge collection of magazines back into the house.

A bit over a month ago I was craving this casserole that I’d never made. Since the magazine is buried somewhere I had to improvise. I looked around online to find the recipe, but could never find the exact one. Instead I got some recipe inspiration. I saw many different variations, some served it with pasta and others served with roasted potatoes. There was one recipe in particular that I found reposted over and over in multiple places, so I decided to make it. This recipe in particular used hot sauce, but didn’t specify what type. My husband is a big fan of hot sauce so we usually have at least 4-5 different kinds in our pantry, but at the time his favorite (Crystal’s) was gone. Since the brand or type wasn’t specified in the recipe I improvised and used a different one that was pepper based and is used more with Mexican food. While the casserole turned out decent, it was very peppery and not at all buffalo chicken flavored. It reminded me more of an unstructured baked potato. A few weeks later I decided to try again, but this time creating my own. I wanted it to taste like a buffalo wing, complete with the celery on the side and the potato wedges you might order with it. I based the roasted potatoes part on the technique I use to season my roasted potato wedges, of course changing a lot of the flavors to suit this dish. The chicken is precooked and sauteed, and there’s a healthy dose of buffalo wing sauce mixed with a few other things to give it that authentic buffalo chicken flavor. I added some celery and also added some pimiento for color. Also, I mixed medium cheddar cheese with pepper jack cheese to give it that good kick, and there’s bacon mixed with green onions in the topping that adds just the right flavors to finish it off.

My older kids and my husband and I are big fans of buffalo chicken. I prefer it boneless but Big G loves his wings. We always eat ours with a side of ranch or blue cheese, so that’s a great way to serve this dish as well. Even my younger boys loved this casserole, but it is a bit spicy so they had a healthy glass of milk to sip right after each bite. I’m very happy with how it turned out, it will definitely go into our regular rotation of meals and it’s an instant favorite in my book. Next time I may create my own buffalo wing sauce, if I do I’ll post again with that variation. But for now this is a definite winner for me!

Ingredients:

10 Russet Potatoes, cubed
1/2 teaspoon seasoned salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
1/8 teaspoon dried cayenne pepper
1/3 cup extra virgin olive oil, plus 1 teaspoon (divided)
3 pounds boneless chicken breast, cubed
1 tablespoon butter
pinch of salt and pepper
1/2 medium yellow onion, chopped
4 cloves garlic, minced
1 cup mild hot wing sauce (mine was a very generic brand)
3 tablespoons Crystal hot sauce
3 stalks celery, chopped
2 ounces (1 small jar) diced pimiento’s, drained
3 green onions, sliced
5 slices thick cut bacon
1 cup medium cheddar cheese
1 cup pepper jack cheese
couple extra shakes of buffalo wing sauce

Directions:

Preheat oven to 500 degrees.

Cube potatoes, leaving skin on. Combine seasoned salt, 1 teaspoon black pepper, garlic powder, parsley and cayenne pepper with 1/3 cup olive oil. Mix in small bowl, then pour over cubed potatoes. Combine well.

Spray roasting pan with a light layer of Olive Oil, then spread seasoned potatoes in pan, drizzling any remaining seasonings over tops of potatoes.

Roast in preheated oven for about 40 minutes, stirring every 10-15 minutes to distribute the heat.

Remove potatoes once cooked through and lower heat to 400 degrees.

While the potatoes are cooking, combine cubed chicken with butter, salt and pepper and 1 teaspoon of olive oil in a large pan over medium heat. You can add a few small drops of hot wing sauce and hot sauce (not necessary, but I did!) Cook over medium heat.

Once the chicken is starting to cook and only partially pink, add the chopped onions.

Continue to saute until the chicken is cooked through and the onions are soft.

Combine the minced garlic with 1 cup hot wing sauce and 3 tablespoons Crystal’s Hot Sauce the pour the combination into the pan over the chicken.

Stir the sauce into the cooked chicken and onions with heat on. Once sauce is warmed just a bit, turn the heat off and add the chopped celery and pimientos. Stir to combine.

Cut up the strips of bacon into small pieces, then cook in a skillet on medium heat. I find this cooks better and saves time rather than cutting the cooked bacon. In a medium bowl, combine the shredded cheese with sliced green onions and the cooked bacon. Mix it up a bit.

Add the cooked chicken mixture over the roasted potatoes. Then sprinkle the cheese and bacon mixture on top. Tip: Add a couple extra shakes of the hot wing sauce on top, then bake for about 12-15 minutes or until cheese has melted.

Something like this, delicious cheesy buffalo goodness! Yum.

Serve with a side of celery, ranch, and what else? More hot wing sauce!

Enjoy!

Kicked-Up Philly Cheesesteak Sandwich with Spicy Mayonnaise

July 1, 2013 by MamaHarris 6 Comments

This past weekend was one of the hottest of the summer, so far. According to my weather app, temperatures will be nearing 110 degrees this week, just in time for the 4th of July holiday!
Most people like to barbecue for the holiday, but with temperatures like that we just have to find some alternatives. Who wants to stand in the fiery heat over an open flame for hours? Not I, and definitely not my husband! So when I found out Save Mart Supermarket was having my favorite sale going on with their meat, I decided I just had to go! I’ve posted about this sale before, and I love that it always inspires me to think of creative and new recipes with these great deals!

In addition to this awesome sale, Save Mart is also having a fun promotion! They are giving away a Big Green Egg Grill every day in the Explore the Grill promo they have partnered with Pepsi for. This is perfect for those days when you aren’t escaping the heat, I have to admit, I need a new grill too! Go check out the promotion and enter to win!

In all honesty, I wanted to get a little of everything with this sale. There’s no limit to how many items you can purchase, and as a food blogger it’s always good to have a variety of different meats on hand. However, both of my refrigerators and freezers are pretty full, so I had to limit myself this time. Thankfully the sale is going on until July 9th, so I can go back and stock up some more in a few days!

When sales like this happen, I tend to get a bit overzealous and want to create a fabulous and huge spread for my large family (remember, I have seven hungry mouths to feed – three of which are teenagers!) with leftovers throughout the week for us and that Big G can take to work. That’s a lot of cooking! I bought two of everything, and decided to make a pasta side dish with the prawns, consisting of linguine, herbs and cheese and a little lemon butter sauce topped with garlic lemon butter sauteed prawns. In addition, I made my roasted artichokes and then finished it off with a delicious Philly Cheesesteak Sandwich with a Spicy Mayo sauce. The sandwich had a slight twist to it, in addition to the spicy mayo I used Pepper Jack cheese! It was so good!

Philly Cheesesteak Sandwich Ingredients:

2 teaspoons extra virgin olive oil, divided
1 tablespoon vegetable oil
1 large white or yellow onion, sliced thinly
1 cup sliced mushrooms
1 large green bell pepper, sliced
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dry oregano
1 tablespoon butter
2 pounds sirloin steak, sliced into thin strips
tons of pepperjack and mozzarella cheese
french bread rolls, toasted

Spicy Mayo Ingredients:

3 tablespoons mayonnaise
1/2 teaspoon ground pepper
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper

Directions:

Start with 1 tablespoon vegetable oil and 1 teaspoon extra virgin olive oil in the pan.

add the onions and green bell peppers and saute in the oils until soft and onions begin to caramelize.

Add a few sprinkles of salt and pepper, then add the onions. Continue to saute until everything is soft, a total of about 12 minutes over medium heat.

Remove the vegetables, place in a bowl and set aside.

Add about half of the uncooked red meat into the same pan with oils.

Season with salt, pepper and oregano, cooking until brown.

Remove the first batch of meat, and add the second. By now you probably need a little more oil, so add the other 1 teaspoon of olive oil and the tablespoon of butter or margarine. Season the meat again and cook until brown. Once browned, add the other meat that’s already been cooked. Stir until combined together.

Add the cooked veggies, stir in well until everything is warmed up together. Reduce heat to low.

Now add all the cheese, then put the top on to let all that cheese melt over low heat.

I don’t have exact measurements, but I know I used a lot. I added some shredded mozzarella after this photo too. You want a ton of melted cheese on top of the steaks.

This is probably a good time to turn on your oven to around 350 degrees and put your buns on a cookie sheet. Pop them in the oven for just a few minutes until they’re slightly toasted, usually about 3-5 minutes.

Looks pretty cheesy and delicious, right?

Now add all the ingredients together for the spicy mustard, and spread it all over the toasted bread.

Now get a spoonful of meat and veggies with the cheese covering it, and spoon it into the bread.

Here’s the lingiune with herbs and lemon butter garlic prawns.

With the roasted artichoke, this is a summertime favorite!

Enjoy!

What recipe would you create with the Save Mart Supermarkets Fresh Finds Meat sale? Which meats would you make on the Big Green Egg Grill?

I’d love to hear your ideas!

Also, check out my Google+ album for more photos showing my Save Mart shopping trip!

Roasted Garlic Hummus and Homemade Seasoned Pita Chips

March 25, 2013 by MamaHarris 12 Comments

Do your eating habits change with the arrival of the warmer seasons? I know mine do.

Once October rolls around, I’m all about the comfort foods with creamy sauces, or the homemade muffins and breads. These are my favorite kinds of foods until February or March roll around, and then I’m loving salads and the more healthy stuff.

Of course, I’m a sucker for a creamy sauce year round, but after about 6 months of winter comfort foods my body craves the good-for-you lighter-fare type of foods. These are bad habits, I know. I do plan on going into this a bit more over the next few weeks, but I wanted to share one of my favorite “healthy” snacks.

I’ve shared with you before about my love of pita pockets and hummus, but I haven’t told you about my love of hummus and pita chips as my all time favorite snack. I’ve always been a chips and dips girl. I’ve even been nicknamed “Chippy” a few times describing my favorite snack. I’ve always loved chips and salsa or chips and various other dips. But last summer I began a healthy eating journey and lost a good amount of weight. During that time, I discovered my new favorite snack. Pita chips and hummus. For a chip and dip lover like me, these were a dream! So I decided to make them myself and look what I came up with!

Homemade Seasoned Pita Chip Ingredients:

10 pita pockets
extra virgin olive oil, about 1 cup
canola oil spray
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon cumin

Roasted Garlic Hummus Ingredients:

1 (15.5 ounce) can Garbanzo Beans (or chickpeas), preferably low sodium. Drained, with liquid reserved
1 head roasted garlic, peeled
1 tablespoon extra virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon lemon pepper
2 teaspoon reserved liquid from canned beans
1/2 teaspoon dried parsley

Directions:

Preheat oven to 350 degrees.
Begin by cutting your pita pockets in half at the seam with kitchen scissors.

Now brush all the pocket halves with olive oil on each side.
Then lightly spray both sides with the canola oil spray.

Cut each pocket half into fourths, creating 4 triangle shapes from each pita half.

Arrange the chips on a baking sheet, combine all the seasonings, then evenly sprinkle the seasonings on both sides of all chips.

Once seasoned, be sure to arrange chips evenly. Bake in preheated oven for about 8 minutes, flip chips over and bake another 5 minutes.

While the chips are baking, combine all ingredients in a food processor (or a blender if you’re super uncool like me!) If you are using a food processor you can adjust the liquid to a bit less than this recipe calls for, since I used a blender a bit more liquid is needed to get it moving.