Month: January 2016

Coconut Oil Popcorn

Coconut Oil Popcorn is one of my favorite snacks. I love popcorn as a snack, it’s super versatile, packed with flavor, and pretty filling. It’s a better alternative to chips or pretzels and this version is very simple.

Coconut Oil Popcorn | Mrs Tea & Mr Coffee

This isn’t really a recipe. It’s a good base that you can season or add onto however you want. I love just plain and simple popcorn with sea salt or garlic salt. Some of my other favorite toppings are lemon pepper, parmesan cheese, nutritional yeast, to name a few.

Coconut Oil Popcorn | Mrs Tea & Mr Coffee

I love to make this on the weekend and bag it up and eat it as a snack throughout the week. It makes about 6 cups popped, which is perfect for a couple of servings for snacking. I think that it keeps pretty well for the first few days. It’s not as good as when it’s fresh out of the skillet, but it’s still pretty yummy.

Coconut Oil Popcorn | Mrs Tea & Mr Coffee

Homemade popcorn is really quick to make and it is easy to make it healthier than the bagged stuff or the really unhealthy movie theater version. The other thing I love is that popcorn kernels are cheap and it only takes a scant 1/3rd cup to make a big batch of popped popcorn.

Coconut Oil Popcorn | Mrs Tea & Mr Coffee

Coconut Oil Popcorn
 
Cook time
Total time
 
Author:
Serves: 6 cups
Ingredients
  • ⅓ cup popcorn kernels
  • 1 tablespoon coconut oil
  • ½ teaspoon salt
  • Any other of your favorite toppings
Instructions
  1. Melt the coconut oil in a large skillet over medium heat.
  2. Place two popcorn kernels in the oil and place the lid on the skillet, keeping it cracked.
  3. Once the kernels pop add in the rest of the kernels and place the lid back on the skillet keeping it cracked slightly.
  4. Give the pan a little shake to keep the popcorn from burning. I like to do this several times during the popping process.
  5. Keep this up until most of the kernels are popped. Pour the popcorn into a large bowl and season with salt, or your other favorite toppings.

Coconut Oil Popcorn | Mrs Tea & Mr CoffeeMethod adapted from Cookie & Kate

Weekly Meal Plan

Another weekend is over and we’re on to another weekly meal plan. Here’s what’s on the menu for this week.

Menu Week 1-24-16 | Mrs Tea & Mr Coffee

Sunday – Spinach & Artichoke Enchiladas – These enchiladas are awesome. I like to add ground turkey for a little protein and I use corn tortillas to keep it gluten free. The homemade enchilada sauce makes this delicious.

Monday One Pot Lasagna – Every Monday evening we get together with Matt’s family for dinner. This week I’m making easy one pot lasagna. You make an easy sauce with jarred sauce, sauteed carrots and onions and a little red wine. The best part about it is you make it in one pot. Easy clean up and it’s delicious.

Tuesday – Leftovers

WednesdayChicken Fried Rice – I love fried rice. I made a big batch of rice over the weekend so I can throw this dinner together.

Thursday – Grilled Cheese, Tomato Soup & Green Beans – I love grilled cheese and tomato soup! One of my favorite ways to make grilled cheese a little more exciting is to make it fancy. I like to use havarti cheese, apples, some sauteed red onions and a little honey mustard. Pretty gourmet.

Friday – Black Bean Soup & Quesadillas – The end of the week calls for an easy dinner. I’m making crockpot black bean soup and will pair it with spinach and cheese quesadillas.

Saturday – Out

Thanks for stopping by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!

BBQ Chicken Quesadillas

One of my favorite combinations is BBQ Chicken. Is that considered a common pairing? I’m not sure, but I love it! Here is an easy and gluten free recipe for BBQ Chicken Quesadillas, one of my favorites.

BBQ Chicken Quesadillas | Mrs Tea & Mr CoffeeMy favorite pizza is BBQ Chicken, but being gluten free, it’s not always easy to whip up a homemade or decent store bought pizza at home. These quesadillas are a great substitute for pizza. The sweet and tangy contrast between the sharp cheddar and cilantro is on point.

BBQ Chicken Quesadillas | Mrs Tea & Mr Coffee

I’ve really grown to like corn tortillas for quesadillas. They get really crispy, are hearty, and I like that they are smaller than flour tortillas, so you get a more reasonable portion. (Or it’s more justifiable to eat two 🙂 ).

BBQ Chicken Quesadillas | Mrs Tea & Mr Coffee

These BBQ Chicken Quesadillas are so easy to whip up any night of the week or for a quick lunch. Use your favorite BBQ sauce, sweet, spicy, tangy, whatever you like. Top with some cooked chicken, sharp cheddar cheese, a little red onion and of course cilantro. These get nice and melt-y, and gooey on the inside and dark and crispy on the outside.

BBQ Chicken Quesadillas | Mrs Tea & Mr Coffee

Try one of my favorite flavor combinations this week! Let me know if you try it out and be sure to show some love on Instagram #mrsteaandmrcoffe.

BBQ Chicken Quesadillas
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 4 corn tortillas
  • 1 cup chicken, cooked, shredded
  • 1 cup cheddar cheese, shredded
  • ⅛ cup barbeque sauce
  • 2 tablespoons red onion, thinly sliced
  • 2 tablespoons cilantro
Instructions
  1. Cook chicken and shred. I boiled the chicken for 20 minutes and shredded it when cooled.
  2. Heat a nonstick skillet over medium heat.
  3. Assemble the quesadillas: tortilla, barbeque sauce (your favorite), cheese, chicken, cilantro, red onions, a little more cheese and a little more barbeque sauce and the last tortilla.
  4. Place in the hot skillet and cook until crispy and lightly brown, about 3 to 4 minutes. Flip and repeat.
  5. Cut into quarters and serve with sour cream if you like.

 

 

 

Weekly Meal Plan

This week is Restaurant Week in Kansas City, so we are hitting up some yummy spots: The Melting Pot, Seasons52, The Capital Grill, and Rye, to name a few (we are kind of crazy). Our weekly meal plan is a little sparse because of this. I tried to load up on easy and healthy dishes, since I knew that we would be eating out every other day.

Menu Week 1-17-16 | Mrs Tea & Mr Coffee

Sunday – Butternut Squash Bacon Soup with Cheesy Quesadillas – It’s been freezing here in KC and this soup is perfect for the chilly temps. You roast all of the vegetables before you make the soup and puree them together. This soup calls for goat cheese and bacon, two tasty ingredients that pair well with butternut squash.

Monday – Family Dinner

TuesdayOne Pot Enchilada Bowls – This is a one pot meal. I love that it has protein from the chicken and fiber from the beans. You can add in any kind of vegetables as well. I’m going to serve this with a big serving of shredded lettuce.

Wednesday – Out

ThursdayThai Peanut Chicken Stir Fry – This stir fry is packed with veggies and flavor. It’s made with sweet potato noodles instead of rice, which is a nice and healthier change, and it’s topped with a yummy peanut sauce.

Friday – Out

SaturdayHoney Mongolian Beef with Noodles – Apparently I’m on an Asian food kick this week. I’m going to add in some green bean and serve broccoli on the side to get some vegetables in. I’ll serve this dish with brown rice noodles. I love flank steak because it’s so lean and cooks up quickly.

Thanks for stopping by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!

Weekly Meal Plan

Happy New Year! I’ve been a little out of the blogging game lately. The holidays were wonderful but chaotic, so I wasn’t meal planning or really making anything new. And this winter light, has me scrambling for better ways to shoot my food.

I’m trying to get back in the swing of things here and hope that I can get back to posting a little more regularly.

So without further ado, here is this week’s new meal plan.

Menu Week 1-3-16 | Mrs Tea & Mr Coffee

Sunday – Green Chile Turkey Enchiladas – This is a recipe from How Sweet Eats Seriously Delish cookbook. These enchiladas pack in two bell peppers, an onion, green chiles and ground turkey, smothered in a red enchilada sauce. I actually used some leftover turkey from Thanksgiving that had been sitting in my freezer, instead of the ground turkey the recipe calls for.

Monday – Family Dinner

TuesdayBaked Potato Soup – This soup warms you up to the core. It has been freezing here in Kansas City and this soup just hit the spot. It’s nice and creamy and it’s made lighter by adding cauliflower. I don’t even like cauliflower, but you can’t even taste it. It’s a great way to get in an extra vegetable for the day. I like adding in a little bacon and some cheddar cheese. This comes together quickly and is made with only a few ingredients.

WednesdayLemon Orzo Faux Risotto with Chicken and Roast Broccoli – This dish is one of Matt and my favorite meals. It’s really easy to make, and has so much flavor. You slowly add broth to the orzo (gluten free, of course) and it makes the pasta so creamy and delicious. You add a little lemon juice and zest for a little extra flavor and top it with parmesan. Sometimes we like to serve it with chicken, but you don’t have to have this to make it a meal.

Thursday – Bowling

Friday – Zesty Chicken Nuggets, Sweet Potato Fries, and Asparagus – Everyone needs to feel like a kid again sometimes. I think chicken nuggets are a quintessential kid food. This recipe is a big kid twist on this classic kid meal. What’s your favorite dipping sauce? I love a little barbecue and ranch.  🙂

Saturday – Out

Thanks for stopping by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!