Monday, October 31, 2011

Chipotle Burgers & Hamburger Salad



So Kelly from Kelly the Kitchen Kop posted about a hamburger salad.  I've been doing the whole gluten free thing so this intrigued me. 

However, I ended up deviating from her recipe. A lot. A whole lot.

If you want to see her ideas, check out the original recipe

I stuck with the salad idea but decided to make a chipotle mayo instead.  She recommended fried onions and they are my favorite so I stuck with those.   


Then I did something that many might find odd but I found delicious.  We had butternut squash and baked beans to go along with the hamburgers. At the last minute, I decided just to dump the beans and squash right on the salad. 

Seriously good stuff. 

Eat the burgers with a bun.  Eat it the way Kelly made it. Or invent your own way.  It's all good.



Chipotle Cheeseburgers

2 lbs. ground turkey
1 tbsp. garlic
2 tbsp. chipotles in adobo sauce

Chipotle Mayonnaise:
1/4 cup mayo
1 tbsp. chipotle sauce

Mix ground turkey with garlic and chipotles.  Shape into 6 patties and cook until done.  Mix mayo and chipotle sauce and put on cooked burgers.  (Start with a small amount of chipotle sauce in the mayo and taste so it's not too spicy.)

Grill some onions and serve on buns, or on a salad, or however you would like. 


One Year Ago...









Rootbeer Baked Beans


This is linked with:
$5 Dinner Challenge at $5 Dinners

Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
 Hearth & Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Slightly Indulgent Tuesdays at SS & GF
The Mommy Club at Crystal and Co.
Works for me Wednesday at We Are THAT Family
Gluten Free Wednesdays at Gluten Free Homemaker



Sunday, October 30, 2011

Menu Plan Monday ~ October 31 - November 6, 2011




Monday: Confetti Quinoa Salad

Tuesday: Ratatouille Polenta Bake (add beans)

Wednesday: Quesadillas & Black Beans & Rice

Thursday: Steaks, potatoes, Cheesy Zucchini Soup

Friday: Spicy Garlic Cashew Chicken, Caramelized Autumn Fruit Stuffing

Saturday: Pumpkin Pie Baked Oatmeal

Sunday: Slow Cooker Breakfast Casserole (for dinner)


Desserts:  Pumpkin Mousse

This is linked with:
Menu Plan Monday at I'm an Organizing Junkie.
Menu Plan Your Butt Off at Sisterhood of the Shrinking Jeans


One Year Ago...












Chile Verde in the Slow Cooker

Saturday, October 29, 2011

Raisin Healthy Crispy Crunchers



My brother eats Kashi bars. He eats like 3 a day, maybe more, I don't know.  I know he buys tons of them.  Clearly he loves his bars. 

He came to me with this recipe from one of his running magazines.  I made them right away. 


I was privileged enough to actually get to eat one before he ate the rest of them and requested more. 

Yea, they were good. Very good.  



Raisin Healthy Crispy Cruncher Recipe

1/2 cup peanut butter
1/2 cup honey
3 tbsp. packed brown sugar
1 tsp. vanilla
2 1/2 cups toasted rice crispies
2 cups old fashioned oats (uncooked)
3/4 cup golden raisins

Spray an 8 in. baking pan with cooking spray.

Put peanut butter, honey and brown sugar in a large microwave safe bowl. Heat for 2 minutes until bubbly.  Add vanilla and stir.  Add cereal, oats and raisins.  Stir lightly until mixture is evenly combined.  Press warm mixture very firmly into prepared pan.  Cool at room temperature or refrigerator.  Cut into 12 bars.

Nutrition Facts

12 Servings
Amount Per Serving
Calories 222.9
Total Fat 6.3 g
Saturated Fat 1.2 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 3.2 g
Cholesterol 0.0 mg
Sodium 92.6 mg
Potassium 293.9 mg
Total Carbohydrate 48.8 g
Dietary Fiber 4.0 g
Sugars 23.9 g
Protein 5.0 g

One Year Ago...












Chunky Cinnamon Red Hot Applesauce


This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Weekend Wrap Up Party at Tatertots and Jello
My Meatless Monday at My Sweet and Savory
Just another Meatless Monday at Hey, What's For Dinner?
Midnight Maniac Meatless Monday at Midnight Maniac

Friday, October 28, 2011

Friday Favorites - Desserts




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I really try to go for the healthy meals and skip the dessert. But that doesn't mean I can't drool a little?  Plus, I love having ideas for what to bring as treats for parties and gatherings.

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Pumpkin Cheesecake Squares














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Peanut Butter Grahams



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Popcorn Candy Balls



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Caramel Apple Cake with Cider Frosting



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Baked Pumpkin Donut Holes



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Find more blogger favorites on Finding Joy in my Kitchen.

Thursday, October 27, 2011

Herb & Cheese Stuffed Burgers



I cheated all summer.  We ate a lot of burgers but I bought the frozen patties.  I love homemade burgers but just found myself falling for all the sales and ended up buying too many. 

I finally made some burgers that I am really proud of.  I was hesitant, I didn't think there would be enough herbs for the flavor to come through. I was wrong and they were perfect.  I loved the flavor.

I find stuffed things slightly annoying as they ooze out everywhere all the time and these were no different, but it seemed to work well and they were awesome.




Herb & Cheese Stuffed Burgers
Adapted from Taste of Home

1/4 cup shredded cheddar cheese
2 tbsp. cream cheese, softened
2 tbsp. minced fresh parsley
3 tsp. dijon mustard, divided
1/4 cup onion, chopped
1/4 cup red pepper, chopped
3 tbsp. bread crumbs (I used gluten free)
2 tbsp. ketchup
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. rubbed sage
1 lb. lean ground turkey, 93%

In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 tsp. mustard, set aside.  In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard.  Crumble ground turkey over mixture and mix well. 

Shape into 8 thin patties, spoon cheese mixture onto center on four of the patties, top with remaining patties and press edges to firmly seal.  Cook burgers in pan until done.

One Year Ago...










Apple Onion Pizza


This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage

Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
It's a Keeper Thursday at It's a Keeper
Ultimate Recipe Swap at Life as Mom
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Foodie Friday at Not Your Ordinary Recipes
Weekend Wrap Up Party at Tater Tots and Jello





Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, October 25, 2011

Southwest Smothered Chicken



Okay, easy meal time!  This came together super quick.  It didn't take too much thought and I was even able to make it with kids doing homework, a baby underfoot and a set of 3 year old twins.


I didn't use the pepperjack cheese as I used the last of it on the eggs for breakfast.  Whoops!  It still came out delicious and it's a meal we'll make again. 



Southwest Smothered Chicken
Adapted from Taste of Home

1 1/2 lbs. chicken breasts
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 cup frozen corn
1 cup salsa
1 cup (4 oz) shredded Pepper Jack cheese

Sprinkle both sides of chicken breasts with cumin and cayenne. In a large skillet, cook chicken in pan with a small bit of oil over medium heat until done and no longer pink. 

Meanwhile, combine corn and salsa, spoon over chicken.  Top with cheese and heat until cheese is melted.  Top with sour cream if desired.

One Year Ago...












Firehouse Chili with Cornbread

This is linked with:

Slightly Indulgent Tuesday at SS & GF
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
Crockpot Wednesday at Dining with Debbie
My Best Recipes at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Foodie Friday at Designs by Gollum

Monday, October 24, 2011

Potato Salad



Have you ever had Famous Daves Sweet & Spicy pickle chips?  They are delicious and I had the idea to use the pickle juice in potato salad.  I know, pickle juice in potato salad is hardly a new idea but using this flavored pickle juice was new to ME. 

There are probably about 1,000,000 ways to make potato salad. There is no right or wrong way, just many, many different opinions.  I love adding lots of veggies in my potato salad.  Add however much you want and take out what you don't like. That's the beauty of a good potato salad. Make it your way. 



Potato Salad Recipe

7 - 8 mid sided potatoes
6 tbsp. pickle juice (I used Famous Daves Sweet & Spicy)
1/4 cup chopped parsley
1 cup onions, chopped
3/4 cup celery, chopped
3/4 cup cucumbers, chopped
1/3 cup carrots, finely chopped
1/2 cup red pepper, chopped
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tbsp. honey mustard
Salt and pepper to taste

Bring a pot of water to boil.  Add the potatoes.  Simmer until done, remove from pot and cool slightly. Take skins off if you want, I didn't.  Cut into small cubes. 

Put potatoes into a large bowl.  Add the juice from the pickles.  Add the veggies.  Mix carefully.  In a separate small bowl, mix mayo with mustard, add salt and pepper to taste.  Mix in the dressing with the potato mixture.  Taste and salt and pepper to taste.

One Year Ago...









Sweet & Spicy Big Veggie Pot

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Making You Crave at Mrs. Happy Homemaker
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth & Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Slightly Indulgent Tuesdays at SS & GF
The Mommy Club at Crystal and Co.
Works for me Wednesday at We Are THAT Family
Gluten Free Wednesdays at Gluten Free Homemaker


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Sunday, October 23, 2011

Menu Plan Monday ~ October 24 - October 30, 2011




Check out my giveaway!

I think I'm going to take it easy this week.  Hubs works a lot of nights and my brother is gone for the week. So for the most part, it's just me and the kids. 

Whenever I am alone, I like to make hummus.  For most people, it is a side dish or an appetizer. For me, this is a meal.  Some veggies and gluten free crackers and I'm good to go.  I just need to decide what kind I want to make. I want to try something new if possible. 



Monday: Quinoa Salad with Peach, Black Beans & Cilantro Lime Dressing, leftover BBQ sandwiches for kids

Tuesday:  Sweet Potato Soup, chicken


Wednesday: Spaghetti, veggies

Thursday: Hummus of some sort

Friday: Chicken Pasta Salad

Saturday: Leftovers

Sunday: Crockpot Chicken Taco Chili

Check out more menu plans at I'm an Organizing Junkie and Shrinking Menu Planning over at Sisterhood of the Shrinking Jeans.


One Year Ago...











Oven Fried Onion Rings




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Saturday, October 22, 2011

Pumpkin Applesauce




Check out my giveaway!

Pumpkin, pumpkin, pumpkin.  Have you had enough pumpkin recipes yet?  I love this time of year.  I have tons of apples and lots of pumpkin so naturally, putting them together was going to happen.

I love applesauce. I eat it plain. I love it over vanilla ice cream.  It's awesome with vanilla yogurt.  I also enjoy it with granola. See.  So versatile. So tasty.



Pumpkin Cinnamon Applesauce Recipe
Adapted from The Novice Chef

3 lbs. apples, cored and chopped
2 1/2 tsp. cinnamon
Juice of a lemon
1/2 cup water
3/4 cup pumpkin puree
1 1/2 tsp. vanilla

Place chopped apples in the bottom of a slow cooker.  Juice the lemon over the apples.  In a small bowl, mix the rest of the ingredients and pour over apples.  Cook on high for 3 - 4 hours or until soft.  Mash into chunks or pour into an applesauce into a food processor for thinner consistency.  I left the peels on the apples but you can peel them if you'd like. 

One Year Ago...







Slow Cooked Buffalo Chicken Wraps

Sweets For A Saturday at Sweet as Sugar Cookies
Weekend Wrap Up Party at Tatertots and Jello
Foodie Friday at Designs by Gollum


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Egglands Best Brinner & Giveaway




I love a good party, don't you?  Egglands Best asked me to hold a brinner (breakfast for dinner) party in honor of National Breast Cancer Awareness Month.  What a privilege to be involved in something so important and special. 


I immediately started thinking of ideas for what to make.  I LOVE breakfast and could eat it all day. In fact, I'm pretty sure that I have.


Green Chile Cheddar Eggs.  I've made them a lot and everyone loves them! 



I have to admit, this was the first time using Egglands Best Eggs.  We really could tell a difference and we absolutely loved them. I loved the way they cooked and of course how awesome they tasted.


October marks the 26th anniversary of National Breast Cancer Awareness month. 


Did You Know?
  • Being overweight is linked to breast cancer risk. Therefore, it is important to maintain a healthy diet and curb calories by eating foods that give you the biggest nutritional bang for their caloric buck.
  • Incorporating foods that boost nutritional value of your diet include fruits, vegetables, whole grains and lean proteins like seafood, chicken and eggs.
  • For only 70 calories, Eggland’s Best eggs provide twice the vitamin D and omega-3 of regular eggs, and 10 times the vitamin E, all with less saturated fat and cholesterol than regular eggs.



Deviled eggs are always a hit parties!  I don't always make them super pretty like this but I've found that guests don't care. 

**Susan G. Komen for the Cure, has invested nearly $2 billion dince inception in 1982 for breast cancer research, education, advocacy, healthy services and social support programs in the U.S.

** Eggland's Best will be pledging a donation of $50,000 to Susan G. Komen for the Cure for the second year in a row. 

**Over the next month or so, Eggland's best eggs will turn their famous red "EB" stamp on every egg pink, along with a Komen for the Cure ribbon. 
Cilantro Egg Salad Sliders
 

Egg salad on a slider bun is fun and cute. I love anything mini! 

Giveaway: CLOSED Egglands Best was kind enough to provide me with an apron, whisk, a plush toy (the kids love this), an egg timer, spatula, ramekins and a gift card. Plus many coupons for free Egglands Best eggs for me and my guests.  They are going to give one of my readers a prize package as well for you to enjoy.  

Just leave a comment telling me what is your favorite egg dish.  

Extra entry: Subscribe by email and let me know in a second comment.  I'll pick a winner on Friday the 28th.   

Chicken Egg Foo Yung


Friday, October 21, 2011

Friday Favorites ~ 10/21/11

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Here's what I found that is gluten free and looking quite delicious this week!

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Spaghetti Squash Gratin - The Healthy Foodie



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Autumn Chopped Salad





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Pumpkin Cream Risotto


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Quinoa Chipotle Stuffed Peppers



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Cheesy Bacon Roasted Potatoes




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Find more favorites on Friday Favorites at Finding Joy in my Kitchen

Thursday, October 20, 2011

Spicy Taco Meat





I made a ton of taco meat.  You don't have to make as much, you can certainly halve the recipe if you'd like. But it freezes so well and you can do so much with it! 

I made tacos. Of course.

Then there was the potato nachos.  Then for breakfast I made a taco omelette. 

I really recommend making a huge batch.  It will be worth it.



Spicy Taco Meat
6 lbs. ground turkey
1/2 cup chili powder
4 tsp. cumin
2 tsp. oregano
1 tsp. cayenne
Salt (to taste)
1 can tomato sauce
2 cans Rotel Diced Tomatoes with Chiles
2 tbsp. cider vinegar
3 tbsp. brown sugar
Chicken broth (to moisten)

Brown ground turkey in a large pan (or use 2 pans). Add the rest of the ingredients and simmer for 10 minutes or so.  Separate into 3 containters and freeze. 

One Year Ago...









Sweet, Sticky, Spicy Chicken

Full Plate Thursday at Miz Helen's Country Cottage

Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
It's a Keeper Thursday at It's a Keeper
Ultimate Recipe Swap: Make Ahead Meals at Life as Mom
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Foodie Friday at Not Your Ordinary Recipes
Weekend Wrap Up Party at Tater Tots and Jello




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, October 18, 2011

Garlic Mashed Potatoes



I've made cauliflower mashed potatoes before and wasn't overly impressed.  It tasted like mashed cauliflower, which is fine as I like cauliflower. 

However, I wanted mashed POTATOES so this time I mixed half and half and it turned out perfect!  It still had the texture like mashed potatoes but the healthiness with the cauliflower. 

The best part was that hubs didn't even notice.  He loved them.  Yea!




Garlic Mashed Potatoes Recipe
Adapted from What's Cooking at The Genua's?


Potatoes, peeled (1.9 oz)
Cauliflower, cut in chunks (1.3 oz.)
¼ cup milk of your choice
2 tablespoons butter
2 tbsp. garlic, minced
salt and pepper to taste
1.Place the cauliflower, potato and garlic into a pot large enough to hold it all. Cover with water and bring to a boil.
2.When it boils, lower the heat to a simmer and continue cooking for about 15-20 minutes. Making sure the cauliflower is very tender and soft.
3.Drain and return to pot. Add the milk and butter.
4.Using a hand mixer or potato masher, mash till smooth! Add salt and pepper as needed.

One Year Ago...









Veggie Wraps with Caramelized Black Bean Butter


This is linked with:
Slightly Indulgent Tuesday at SS & GF
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
Crockpot Wednesday at Dining with Debbie
My Best Recipes at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Side Dish Saturday at Cinnamon Spice and Everything Nice

Monday, October 17, 2011

Sticky Chicken - Secret Recipe Club



It's Secret Recipe Club time again!  Started by Amanda with help from Tina from Mom's Crazy Cooking.  If you want to find a ton of recipes, check out The Secret Recipe Club blog and you'll find just about everything!



This month I was assigned to New Yorker By Heart. Birthe has a TON of recipes, it took me forever to choose! 


I chose her Sticky Chicken. It sounded awesome and I knew we would all love it! We did and I can't wait to test out a bunch of her other recipe!



Sticky Chicken Recipe
Adapted from New Yorker By Heart

2 lbs. chicken breasts or thighs

Sauce:
1 onion, finely chopped
2 tbsp. garlic, minced
1 cup red wine vinegar
3 cups ketchup
1 tbsp. dijon mustard
3 tbsp. honey
3 tbsp. brown sugar
1/2 cup lemon juice
1 tbsp. chili powder

Heat large pan with cooking spray and cook onion and garlic for about 5 - 10 minutes until soft.  Add remaining ingredients and simmer for about 10 minutes. 

Marinate chicken in about a cup or a cup and 1/2 of the sauce.  Marinate overnight if possible in refrigerator.  Save the rest of the sauce in the refrigerator.

Grill chicken while dabbing on the sauce to coat well. Cook until done, using plenty of sauce. 

This is linked with $5 dinners - $5 dinner challenge