Author Archives for dianna3padilla

IGNITE’s Chocolate Chip Granola

Ingredients

  1. 5 cups rolled oats
  2. 1/3 cup light brown sugar
  3. 1/2 cup coco powder
  4. 1/2 teaspoon salt
  5. 4 teaspoons vanilla extract
  6. 1/2 cup vegetable oil
  7. 1/2 cup maple syrup
  8. 2 cups chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. In a bowl mix together the dry ingredients – oats, cocoa powder, sugar and salt. Mix until all combined.
  3. In a small bowl mix together vegetable oil, maple syrup and vanilla.
  4. Pour over the dry ingredients and mix till the oats well coated.
  5. Line a large baking tray or two small ones with parchment paper. Spread granola in an even layer and place in the oven for 20-25 minutes.
  6. Check after 10 minutes, if the edges are browning too much then gently stir the granola. Cook for another 10-15 minutes until it is all crunchy and baked.
  7. Leave to cool for 30 minutes then add the chocolate chips.
  8. Serve and store remaining granola in an air tight container.

IGNITE’S Spaghetti

Ingredients:

1 tbsp olive oil
1 medium onion, diced
1 lb lean ground turkey or beef, I use 93% lean ground turkey.
28 oz canned crushed tomatoes, I prefer fire-roasted.
1/4 cup water
3 tbsp tomato paste
1 tbsp garlic, minced
2 pints cherry tomatoes, diced
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 tsp dried parsley
1 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper

Instructions:

1. Dice onion and tomato.
2. Add oil to a skillet on the stove top. Heat to medium-high heat. Once pan is hot, add the ground meat. Sauté the meat, stirring occasionally, until browned.
3. Boil a pot of water with 5 quarters of water in it. Add a pinch or two of salt.
4. Add onions and garlic and sauté for 5 additional minutes.
6. Once water in pot is boiling, add spaghetti noodles and turn down to medium heat.
5. Cover and gently simmer for 10 to 15 minutes or until everything is heated through and flavors have married.
6. Serve over your spaghetti noodles!

Mini Feta Pastas

INGREDIENTS

1/2 c cherry or grape tomatoes

1 tablespoon extra-virgin olive oil
1 (1 oz.) of feta (cut 1 8oz block into 8 equal sections) 
3 oz. pasta
1 pinch garlic powder
1 pinch Kosher salt
1 pinch crushed red pepper flakes

DIRECTIONS

  1. Preheat oven to 400°. In a ramekin dish, combine tomatoes, salt, garlic powder, and red pepper flakes and toss to combine.
  2. Place feta into center of tomato mixture and drizzle with 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 tablespoon pasta water per mini pasta before draining.
  4. Add 3 oz cooked pasta, reserved pasta water, and stir until combined.

Cresent Cinnamon Rolls

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Cresent Cinnamon Rolls

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes

Equipment

  • 1 TBSP
  • 1/4 Cup
  • 2 TSP
  • 1/2 TSP
  • Oven

Ingredients

Filling

  • 4 Tbsp Soft butter
  • 1/4 Cup White Sugar
  • 2 1/2 Tsp Cinnamon

Glaze

  • 2 Tbsp Melted Butter
  • 1/4 Cup Powdered Sugar
  • 1/2 Tsp Vanilla Extract

Instructions

  • Place the unrolled and separate crescent rolls on an un-greased rimmed cookie sheet

Filling

  • Grab a small bowl, add the 4 Tbsp butter to microwave safe bowl
  • Place bowl in microwave for 15 seconds, or until butter is soft
  • Grab another small bowl
  • Add 1/4 Cup sugar to bowl
  • Add 2 1/2 Tsp cinnamon to bowl, mix all ingrediants together

Assembly

  • Evenly spread the cinnamon butter over the crescent rolls
  • Grab the end of the cresent roll and roll it up
  • Place in oven for 10-12 minutes, or until brown

Glaze

  • Grab the butter bowl
  • Add 2 Tbsp butter to bowl, microwave for 15 seconds or until melted
  • Grab another small bowl
  • Add butter to bowl
  • Add 1/4 cup powdered sugar to bowl
  • Add 1/2 Tsp vanilla extract to bowl, and mix together
  • Grab a plastic bag and add mixture to bag
  • Cut off the corner of the bag
  • Once cresent rolls are done and cool, add glaze on top of rolls

Notes

Bean Dip

 

Ingredients

• 4 oz cream cheese, softened
• 2 cans refried beans
• 2 tbsp taco seasoning
• 4 oz green chilies, canned, diced
• 1 cup sour cream
• 2 cups cheddar cheese
• 2 green onions, diced
• 1 cup tomatoes, sliced in half or chopped

Instructions

1. Preheat: Preheat oven to 350 degrees F.
2. Mix: In a large bowl, add cream cheese, refried beans, taco seasoning, green chiles, sour cream, salt, and pepper.
3. Stir: Stir in 1 cup of the shredded cheese.
4. Prep: Scoop the bean mixture into baking dish. Top the dip with the remaining shredded cheese.
5. Bake: Place in the preheated oven and Bake for about 20 to 25 minutes or until heated through and sides are bubbly. Remove from the oven.
6. Serve: Top the bean dip with chopped tomatoes, and green onion.

Black Bean Salsa Verde Enchiladas

Ingredients

  • Scallions
  • Poblano Pepper
  • Roma Tomato
  • Black Beans
  • 1 tbsp Southwest Spice Blend
  • 6 Flour Tortillas
  • 7.06 ounce Green Salsa
  • ¼ cup Monterey Jack Cheese
  • 2 tablespoon Sour Cream
  1. Preheat: Adjust rack to top position and preheat oven to 475 degrees.
  2. Wash: Wash and dry all produce.
  3. Cut: Core, deseed, and dice poblano. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens.
  4. Drain: Drain beans over a small bowl, reserving liquid.
  5. Sautee: Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes.
    • Add in: Once poblano is just softened, add tomato, scallion whites, half the beans, 2 TBSP reserved bean liquid, and 1 tbsp. taco seasoning to pan.
    • Cook filling: Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.
  6. Make mashed bean : Heat a large drizzle of oil in a pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 TBSP reserved bean liquid.
    • Simmer: Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter
    • Mash: Turn off heat; mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.
  7. Assemble: Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled side, and place seam sides down in an 8-by-11-inch baking dish or ovenproof pan.
  8. Cover: Spoon enough salsa over enchiladas to generously coat. Sprinkle with Monterey Jack.
  9. Bake: Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.
  10. Make crema: add sour cream to bowl with 1 tsp of taco mix. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
  11. Serve: Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.

Individual Salsas

Ingredients:

  • ¼ cup canned corn
  • ¼ cup canned black beans
  • ¼ cup chopped red onion (1/8 of an onion)
  • ½ cup chopped roma tomatoes (1 tomato)
  • 1 tbsp of pickled jalapeños
  • 1 tbsp chopped cilantro
  • 1 tbsp lime juice (half a lime)
  • Pinch of cumin
  • ½  tablespoon olive oil
  • Pinch of salt
  • Pinch of pepper

Directions:

  1. Open and drain cans of beans and corn. Measure out and place into a small bowl.
  2. Dice tomato, onions and pickled jalapenos. Add to bowl.
  3. Chop cilantro. Add to bowl.
  4. Measure olive oil and add to bowl.
  5. Squeeze half a lime into the bowl.
  6. Add a pinch of salt, pepper, and cumin.
  7. Mix well and eat or refrigerate.

Chocolate Chip Zucchini Bread

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 3/4 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 cups shredded zucchini
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups chocolate chips, divided

Instructions

    1. Preheat oven to 350 degrees Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
    3. In a large bowl, stir together the brown sugar, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.
    4. Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 1 cup of the chocolate chips.
    5. Pour the batter into the prepared loaf pan. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 65 minutes.
    6. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Butternut Squash Mac and Cheese

Ingredients

  • 2 tablespoons butter
  • 3 large cloves garlic, minced
  • 1 pound (about 4 cups) diced butternut squash
  • 1 1/2 cups vegetable stock
  • 1 pound uncooked pasta (I used shells)
  • 2 cups whole milk
  • 8 ounces good-quality sharp cheddar cheese, shredded*
  • salt and pepper, to taste

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat the butter in a separate large sauté pan until melted.
  3. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add in the butternut squash and vegetable stock and stir to combine.  Continue cooking until the stock reaches a simmer.
  4. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork.
  5. Transfer the squash mixture to a blender.  Add in the milk and give the mixture a quick stir.  Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth.
  6. Add the pasta to the boiling water and cook according to package instructions until al dente.  Reserve 1 cup of the starchy pasta water for later.  Then drain the pasta.
  7. While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat.  Add in the shredded cheddar cheese, and stir until it has melted into the sauce.
  8. Taste and season the sauce with salt and pepper as needed.
  9. Then once the pasta is drained, return it to the stockpot.  Pour the butternut cheese sauce on top of the pasta, and toss to combine.  If the sauce is too thick, add in some of the hot starchy pasta water to thin it out.
  10. Serve warm.

Butternut Squash and Cheddar Soup

Ingredients

1 tablespoon butter
1 sweet onion, diced
2 pounds butternut squash, peeled and cut into chunks
2 honeycrisp apples, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup plain greek yogurt
8 ounces sharp cheddar grated (about 1 cup)
¼ teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste

Directions

SAUTÉ onions with butter over low medium heat in a large stock pot until translucent.

ADD squash, apples, and stock or broth in a large pan; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.

UNCOVER and let cool. Puree in blender or food processor, in batches if necessary.

RETURN puree to saucepan and place over medium-low heat. Stir in yogurt and1/2 c of cheese. Add salt and ground pepper to taste.

WHISK soup just until heated through (do not allow to boil). Serve sprinkled with cheese

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