Monday, October 31, 2011

Chipotle Burgers & Hamburger Salad

So Kelly from Kelly the Kitchen Kop posted about a hamburger salad.    

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

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

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
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

Calories calculated from 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

Monday, October 24, 2011

Potato Salad

Have you ever had Famous Dave's 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 sized 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

Calories calculated from 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 Some numbers are approximate and rounded.

Saturday, October 22, 2011

Pumpkin Applesauce

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

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 containers and freeze. 

One Year Ago...

Sweet, Sticky, Spicy Chicken

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

Monday, October 17, 2011

Sticky Chicken

So many ways to eat chicken. Funny how we rarely eat just plain chicken anymore. I'm always looking for a marinade or topping. 

This combination was wonderful. It might not make the prettiest of pictures but trust me it was delicious. 

Sticky Chicken Recipe
Adapted from New Yorker By Heart

2 lbs. chicken breasts or thighs

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. 

Sunday, October 16, 2011

Menu Plan Monday ~ October 17 - October 23, 2011

Monday: Chicken & Southwest Wild Rice Pilaf

Tuesday: Spaghetti Squash Gratin

Wednesday: Tacos & Chipotle Chicken Taco Salad

Thursday: Zero Point Vegetable Soup

Friday: Zucchini Spaghetti with Sauce

Saturday: Leftovers

Sunday: Shredded BBQ in the crockpot, mashed potatoes, veggies

This is linked with Menu Plan Monday at I'm an Organizing Junkie and Shrinking Menu Planning at Sisterhood of the Shrinking Jeans.

One Year Ago...

Peanut Butter and Banana Tortilla

Saturday, October 15, 2011

Peanut Butter Cup Blondies

Peanut butter. I was totally craving peanut butter. 

The peanut butter dough plus the peanut butter cups totally hit the spot.  I only had one but it was good. So good.

Okay, I snuck a couple of the Reese's Peanut Butter cups too! Shhh!

Luckily I had a LOT of kids here to finish them off or it would have been dangerous if I had been left alone with them.

Peanut Butter Cup Blondies
Adapted from Cooking Light Magazine September 2011

2 1/2 cups flour (11.2 oz)
2 cups sugar
1 tsp. baking powder
1/2 tsp salt
2/3 cup peanut butter (I used chunky)
1/2 cup butter, melted and cooled slightly
1/4 cup milk
2 tsp. vanilla
4 large eggs
1/2 cup semisweet chocolate chips (I would use a bit more)
8 (.75 oz) peanut butter cups, coarsely chopped (I used about 1/2 bag of the mini's)

Combine flour, sugar, baking powder and salt.  In another bowl, combine peanut butter, butter, milk, vanilla and eggs, stirring well. Add peanut butter mixture to flour mixture and stir until combined.  Stir in the chocolate chips.  Scrape the batter into a 9 x 13 in. pan coated with cooking spray and arrange the peanut butter cups over batter. Bake at 350 for about 35 minutes or until a wooden pick inserted comes out with moist crumbs. 

One Year Ago...

Pepperjack Peach Chicken Quesadillas

Thursday, October 13, 2011

Chicken with Spicy Peach BBQ Sauce/Salsa

Ok, so I stuck with the name BBQ sauce for this as that is what Lisa called it.  However, I would call it more of a peach salsa.  Really though, it doesn't matter what it is called.  It is awesome.  Seriously the best sauce I've made. 

I made it for the chicken the first day and we loved it. Then for the rest of the week, I proceeded to slather everything I ate with it.

I used it on salads, eggs and potatoes.  It was wonderful on just about everything.

I've actually made this twice now.  The first time I made it, it was spicier.  The batch I have in the refrigerator now is more sweet.  Both are good but I liked the spicy better.  You can adjust the amount of red pepper or tabasco to how spicy you'd like it.

Spicy Peach BBQ Sauce Recipe
Adapted from Sweet as Sugar Cookies

4 cups peaches, chopped, pitted and peeled (1 lb. 3 oz)
1 red pepper, chopped (5 oz)
1/2 onion, chopped (5 oz)
2 tbsp. garlic, minced
3/4 cup & 1 tbsp. honey
1/2 cup white vinegar
2 tsp. worcestershire sauce
2 1/2 tsp. red pepper flakes
1 1/2 tsp. tabasco sauce (I used chipotle flavored)
1/2 tsp. salt

Combine all ingredients in a large pot.  Bring to a boil then reduce to medium high heat and cook for 25 minutes. Puree with a hand stick blender or carefully put in a food processor and process a few times, keeping it still slightly chunky or to desired consistency. 

One Year Ago...

Blueberry Syrup Topping for pancakes

Calories calculated from Some numbers are approximate and rounded.

Tuesday, October 11, 2011

Black Bean & Corn Quinoa

I'm trying to eat healthy. Really, really I am.  I'm also cutting back on wheat, hoping to eliminate it soon enough. My body treats me nicer when I avoid wheat but it can be hard because wheat products are so good! (Dang you pizza flavored Goldfish crackers!)
I've made a bunch of things with quinoa and always forget how good it is.  I forget how filling and satisfying it is.  So here is an awesome gluten free meal that I so want to make more often.

This made a lot and I enjoyed the leftovers made into an omelet for a few days after.  I've been doing that a lot, putting last nights dinner with eggs for breakfast.  It doesn't work with everything but it was perfect with this!

Black Bean & Corn Quinoa
Adapted from Holy Cannoli Recipes

1 onion, chopped
3 cloves garlic, chopped
3/4 c. quinoa
1 1/2 c. vegetable broth (I used chicken broth)
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1 c. frozen corn
2 (15 oz) can black beans, rinsed and drained
1 tsp. coriander
Salt & pepper

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Rinse quinoa with water.  Mix quinoa into saucepan and cover with vegetable or chicken broth. Season with cumin, cayenne pepper, salt, pepper and coriander. Bring the mixture to a boil. Cover, reduce heat and simmer for 20 minutes.

Stir frozen corn into saucepan and continue to simmer for 5 minutes until heated through. Mix in the beans and serve.

One Year Ago...

Smothered Chicken & Veggies with Biscuits