Posts Tagged ‘easy’

No bake cookies ~ bonjourHan.comIt’s time.

I have made these cookies 6 or 7 times over the past few months, but I kept forgetting to take a picture of them so I could post the recipe. However, today is your lucky day, as I actually remembered to write the blog post and have a batch of No-Bake Cookies in the fridge AT THE SAME TIME.

These actually have a lot of ingredients that are good for you, so while each cookie is about 126 calories, a good portion of it is healthy calories your body can actually use. (I don’t know about you, but to me, it’s a perfect excuse to eat more.)

Stephen doesn’t really like coconut, but he loves these cookies. I can’t get enough of them either. They come together in just a few minutes, and they will set in the fridge in about 30 minutes.

They are both dairy-free and gluten-free (if you use gluten-free oats), and they use no refined sugar.


With the exception of dark/baker’s chocolate, I typically have all of the ingredients on hand, so I can whip up a batch if I need something quick.

  • 2/3 cup real maple syrup
  • 1/4 cup coconut oil ( have a big container of extra-virgin coconut oil that I use for everything from cooking to moisturizing my face. I love the stuff.)
  • 4 oz unsweetened baker’s chocolate (or 1/2 bar dark chocolate)
  • 2-3 Tbs cocoa powder
  • 1/2 cup peanut butter (I usually use creamy, but I’ve made it with crunchy before too, and it gives it some extra crunch.)
  • 1 tsp vanilla
  • 1 cup quick oats (I have also successfully used gluten-free regular oats.)

I’ve been wanting to try it with almond butter sometime instead of peanut butter; I think it would be delicious! If you try it before I do, let me know how it tastes!


These are easy, and they use very few dishes (yes, sadly, that is often a factor in deciding what to cook. My 15-month-old is not quite ready to be my personal dishwashing assistant.)

  1. Combine maple syrup, coconut oil, chocolate and cocoa powder over medium heat. I usually measure out my other ingredients and leave them in their measuring cups while it heats up. When it boils, stir constantly for 3 minutes, then remove from heat.
  2. Stir in the peanut butter, vanilla and oats until smooth.
  3. Line a cookie sheet with wax paper. Use a measuring cup to scoop out the mixture and pour 16 dollops on the cookie sheet. Lick the spoon. Place in the refrigerator for at least 30 minutes to harden.

I store mine in the refrigerator, because I think they taste best chilled, and because coconut oil melts at such a low temperature that I don’t want them to have to stand up to Texas heat.

This is an original recipe.

126 calories/cookie, if you’re counting

Baby Lightning Cookie ~ bonjourHan.com

Baby Lightning eating cookie ~ bonjourHan.com


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Salmon Cheddar Bake

Fresh, easy salmon cheddar bake

My Mom and I exchange recipes quite often. Sometimes, it’s something that we saw, thought it looked yummy, and passed it along to the other person to make first to see if it’s any good. This is one of those recipes. The verdict: It’s good.


This is great to do if you have a loaf of bread that’s starting to get a little stale and you can’t use it for sandwiches.

  • 1 can salmon
  • 8-9 slices of bread (You can trim the crusts off. I decided it wasn’t worth my time.)
  • 1 1/2 cups grated cheddar cheese
  • 6 eggs
  • 3/4 cup milk
  • 1/2 tsp. dill weed
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup sliced green onions

You can also add some chili powder if you want a little kick.


Preheat the oven to 350° F.

  1. Drain and flake salmon. Set aside.
  2. Cut bread slices diagonally to make triangular pieces. Arrange them in a spiral in a greased 9-inch pie dish to cover the bottom of the dish. Arrange remaining triangles around the edge to form a crown (or be lazy and do it the way I did…). Trim off the parts that stick too far up over the edge.
  3. Sprinkle 1/2 cup cheese over the bread at the bottom of the pie dish.
  4. Whisk eggs, milk, dill, salt and pepper.
  5. Stir in salmon, green onions, and remaining 1 cup of cheese. Spoon evenly into pie dish.
  6. Bake 40 minutes or until the center is set.

It turns out really pretty. You can even sprinkle some green onions on the top after baking for some extra color. It’s really filling, so it actually lasted Stephen and I three meals. Or maybe two and a half.

If you like quiche, I would definitely recommend trying this!

Mixing ingredients for salmon & cheese bake

Salmon cheese bake is going fast!

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Easy chicken enchilada recipe

I love “flexible” recipes. If it’s not flexible to start with, I make it that way. Maybe that’s because my mom always taught me to be creative in the kitchen. Or maybe it’s because I never have a complete set of ingredients in my refrigerator.

Regardless of my fluctuating pantry contents, this is one of those recipes. It got a resounding thumbs-up from my husband. The recipe listed is the version I whipped up most recently (x3) when we had a group of 14 (yes, 14) college freshmen over for dinner. The more the merrier, I say! Mix it up to suit your needs and create a custom-designed dinner for 6!


Pick these up at your local grocery store for less than $8. These enchiladas feed 6-8hungry people for less than $1-1.30 per person!


The ingredients for the bare enchiladas add up to just $6. (These are approximate measurements, mind you.)

  • 10 corn tortillas: $0.50
  • 3 cups cooked chicken, shredded/pulled: $4
  • 3/4 cup sour cream: $0.75
  • Juice from 1 lime: $0.25
  • 1/2 cup chopped green chiles: $0.50
  • 2 tsp chili powder
  • Salt & pepper to taste


The ingredients for the sauce add up to less than $2.

  • 1 Tbs olive oil
  • 1 small onion, chopped: $0.50
  • 2 cloves of garlic, minced: $0.10
  • 28-0z. can of crushed tomatoes (reduced sodium or salt-free, if possible): $1.25
  • 1 Tbs chopped fresh cilantro: $0.10
  • Salt & pepper to taste


The most time-effective method for me is to get the sauce going, then start working on the enchiladas while the sauce simmers. Preheat the oven to 350° F.

To make the sauce:

Sauté the onions in the olive oil over medium heat for about 5 minutes or until soft. Add the garlic and sauté another minute. Add the can of tomatoes, cilantro, salt and pepper. Simmer, covered, over low heat for 20 minutes.

To make the enchiladas:

  1. Mix the shredded chicken, sour cream, lime juice, green chiles, chili powder, salt and pepper. (If you have time, make the night before and let it sit in the refrigerator so the flavors can blend.)
  2. Spread some enchilada sauce in a 9 x 13 casserole dish to barely cover the bottom.
  3. Spoon 1/10 of the chicken mixture into a corn tortilla and fold in the sides to make a tube. Place the tube, seam side down, in the dish. Repeat until all 10 tortillas are rolled up in the dish. (Note: The tortillas will break. They will not be beautiful. You will also not be able to tell when they are cooked and covered in sauce. Accept this and move on.)
  4. Pour the rest of the sauce onto the enchiladas. Bake uncovered for 20 minutes.

Alternative ideas: Use a different meat, add some corn or spinach, create a cream-based sauce, sprinkle cheese on top or try wheat tortillas instead of corn.

On the side: Squash sautéed in butter, salt and pepper. One of Stephen’s favorites!

Chicken enchilada plate with squash

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