Wednesday, May 30, 2012

Triple Onion Burgers


I could eat caramelized onions on just about anything. I'm surprised I don't make them more often just to throw on random food.  They stay in the refrigerator and heat up well.  I might just have to whip up another batch of them. Although, we go through so many onions as it is.  I buy them in bulk at Costco and it is strangely alarming how fast we go through them. 

So of course it was my love of onions that drew me to this burger recipe of course.  I even thought to make an onion dip to top it with. 



Instead I served it with this awesome ranch potato salad. If there is anything that I love more than onions, it's ranch.  It too, goes with just about anything.  The onion burger and the ranch potato salad make for an awesome meal!



Triple Onion Burger Recipe

2 lbs. ground turkey
1/2 cup red onion, finely chopped
1/3 cup green onions, sliced
3/4 tsp. salt
1/2 tsp. pepper
4 cloves garlic, minced

Caramelized onions
2 onions, sliced
1 tbsp. butter
1 tbsp. oil
Salt and pepper
1/2 tsp. sugar
3 tbsp. balsamic vinegar

In a bowl, combine ground turkey, red onion, green onions, salt, pepper and garlic, mix well.  Shape into 6 patties.  Cook in pan or grill until done. 

Caramelized onions:
Melt butter in a pan, add oil and onions.  Stir, cover and cook for about 5 minutes.  Uncover, stir in salt, pepper and sugar.  Heat about 10 more minutes or until onions are golden brown, stirring occasionally.  Add vinegar, stir and serve.

One Year Ago...











Sloppy Maple BBQ Joes


This is linked with:
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Bake With Bizzy at Bizzy Bakes
Foodie Friday at Simple Living

Monday, May 28, 2012

Cheesy Egg Salad



I adore devilled eggs.  What I don't like about them though is the peeling of the eggs.  100 people have told me 100 different ways to boil and peel the perfect egg but rarely does it work well for me. However, it might be my lack of patience. 

The beauty of egg salad is there is no need for perfectly peeled eggs.  What I have here is all the flavor in an deviled egg but in the form of a salad.  Not so neat perhaps but delicious.  I think I enjoyed this more as I was able to use it as a dip with gluten free crackers. 

So how do you boil and peel the perfect egg?


Cheesy Egg Salad
Adapted from Meatless Meals for Meat Eaters

6 hard boiled eggs
1/3 cup onion, chopped
2 celery stalks, chipped
3 tbsp. cream cheese, softened
3 tbsp. relish
2 tbsp. mustard
1/3 tsp. sea salt
1/4 tsp. paprika
1/4 tsp. pepper
1/2 cheese shredded

Put the onions, celery, cream cheese, relish, mustard and seasonings in a bowl.  Chop the boiled eggs and stir them into the mixture.  Stir in the shredded cheese.  Serve in a sandwich or with crackers.

One Year Ago...










Bean & Pineapple Soft Tacos

This is linked with:
$5 Dinner Challenge at $5 Dinners
Made from Scratch at Living with Food Allergies and Celiac
My Meatless Mondays at My Sweet and Savory
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made for you Monday at Skip to My Lou
Tuesday at the Table at All the Small Stuff
Hearth and Soul Hop at 21st Century Housewife
Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Works for Me Wednesday at We are THAT Family
The Mommy Club at Crystal and Co.
Whole Food Wednesdays at This Chick Cooks
Weekend Wrap Up Party at Tater Tots and Jello


Sunday, May 27, 2012

Menu Plan Monday ~ May 28 - June 3, 2012



Monday: Potluck, I'm bringing: BBQ Meatballs in the crockpot, Smores Crunch 

Tuesday: Smokehouse Chicken & Potato salad 

Wednesday: Steak & Pineapple Veggies

Thursday: Quinoa Pancakes with apple topping

Friday: Spaghetti & meatballs

Saturday: Leftovers

Sunday: Sweet Potatoes and Black Bean Burritos


More menu planning ideas at I'm an Organizing Junkie.


Saturday, May 26, 2012

Wookie Cookies


You know what happens when you leave your 10 year old on the computer too long?  He plays Star Wars games and eventually finds recipes for cookies.  Not just cookies.  Wookie Cookies.  The first thing I asked of course was, "Are they made from real Wookies?".  All I got was, "Mom!" as he's rolling his eyes.  Clearly parents are so immature. 



So don't worry, Chewbacca's safe, they aren't made from Wookies but they are extrememly delicious.  We made them and he gave a bunch to his friends. There is a whole cookbook of Star Wars recipes.  We don't have the cookbook but we're thinking of getting it.  The cookbook has Yoda Soda.  I wonder if it's green like Yoda? 




Wookie Cookies
From Star Wars.com

2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 cup unsalted butter, room temp
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 cup milk chocolate chips
1 cup semi sweet chocolate chips

Put the flour, baking soda, salt and cinnamon in a mixing bowl.  Stir until well mixed.  Set aside.

Put the butter, brown sugar, and sugar in a bowl and mix until creamy with a beater.  Mix in the eggs and the vanilla.

Add the flour mixture and stir until blended.  Stir in the chocolate chips. 

Scoop rounded tablespoons full of dough and drop on a baking sheet.  Leave about an inch between the cookies because they will spread as they bake. 

Cook for 10 minutes at 350 degrees until golden brown. Makes about 3 dozen cookies.

One Year Ago...










Apple Cinnamon Pancakes


Thursday, May 24, 2012

Hot Dog, Ham and Cheese Grilled Cheese


Remember the Food Network Cookbook that I reviewed awhile back? Well, my daughter was paging through the awesome recipes and she spotted this sandwich and fell in love.  I admit, I was at first a little grossed out by making a hot dog grilled cheese sandwich like this.  I'm also not a huge hot dog fan. 

I let her run with it and it turned out really well.  All three of my kids loved it.  The boys ate theirs without mustard though. It sorta reminded me of a Cuban. Only with hotdog.  If you're looking for a way to jazz up your hot dogs this summer, this might be a fun way to do it!! 




Hot Dog, Ham & Cheese Grilled Cheese Recipe
Adapted from Food Network Magazine, 1000 Easy Recipes

1 hot dog
2 slices thinly slices ham
pickles
mustard
cheese (I used colby jack)
bread or roll (I used a Arnold Select sandwich thin)
butter

Split cooked hot dog in half and then in half again.  Spread one side of bread with butter.  Spread the other side with a thin layer of mustard.  Place both sides of the bread on a hot pan, butter side down.  Quickly layer with cheese, pickles, hot dog, ham and then more cheese.  Cook for a couple of minutes until both sides of the bread are toasted.  Flip the other side of the bread on top of the sandwich and remove.  Enjoy.

**You can also use a panini press for this, I would have but I don't have one.




Tuesday, May 22, 2012

Broccoli, Ham & Cheese Quiche with Potato Crust


We enjoyed this breakfast casserole so much that I made it again the following week for a friend who was ill.  Sadly, after slicing the potatoes with my slicer, it broke.  The blades slipped and they just won't slice anymore.  So sad as I love to slice potatoes and make chips.  The one that broke was from Pampered Chef, it was quite old and had been well used. 



The potato crust was fantastic!  So much better than the frozen hashbrowns that I so often use in a breakfast casserole.  This is extremely versatile and could be filled with many other things.  Bacon or red peppers would be awesome.  I even want to come up with a buffalo chicken version of some sort.   



I loved it so much that I doubt that I will go back to the frozen hashbrowns again.  At least once I replace my potato slicer. 




Broccoli, Ham & Cheese Quiche with Potato Crust
Adapted from Secrets from the Cookie Princess

3 medium potatoes
Cooking spray
Salt and pepper
1/2 cup onion, diced
1 - 1 1/2 cups broccoli florets
3/4 cups ham, chopped
4 eggs
4 egg whites
1/4 cup milk
1/2 cup shredded cheese (I used colby jack)

Spray a pie pan with cooking spray.  Scrub and rinse the potatoes.  Thinly slice the potatoes, arranged, slightly overlapping to cover the bottom and sides of the pie pan.  Try to cut the potatoes as thinly as possible.  Spray potatoes with a bit of cooking spray and season with salt and pepper.  Bake at 375 for about 10 minutes. 

Cook onion with a bit of cooking spray, seasoning with salt and pepper.  Saute the onion for about 5 minutes.  Chop broccoli florets into small pieces and add to onions and saute for 3 - 4 minutes. 

When potato crust is done, spread broccoli onion mixture, ham and cheese evenly over the crust.  In a medium bowl, beat together eggs, egg whites, milk and salt and pepper until combined.  Pour egg mixture over the crust and filling. 

Return to oven and bake for 30 - 40 minutes or until a knife inserted in center comes out clean.  Remove from the oven and allow to cool slightly before cutting and serving. 

One Year Ago...










Chicken Enchilada Stuffed Pasta Shells

This is linked with:
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Bake With Bizzy at Bizzy Bakes

Monday, May 21, 2012

Veggie Fried Rice


It's hard to get my kids to all eat the same things.  I often have to make different meals for everyone. Which of course, is quite annoying.  One thing that we all agree on is fried rice.  You know, the take out kind that has so much grease that you can take a paper towel to it and blot it?  It's good, of course but oh-so high calorie.  I've made fried rice before but the kids haven't eaten it.  That was a couple of years ago so I wanted to try it again. 

This was really good. We ate it with chicken egg foo yung.  The boys did not go for the egg foo yung but they DID like the rice!  Score!  They ate theirs with some ham which was find with me.  At least all of us liked the rice.



Veggie Fried Rice
Adapted from Annie's Eats

2 tbsp. vegetable oil, divided
2 large eggs, lightly beaten
2 carrots, peeled and diced
1 medium onion, diced
1 cup frozen peas
 1 cup bean sprouts
3 green onions, chopped
4 cups cold cooked rice
3 tbsp. soy sauce
Salt and pepper to taste

Heat 1 tbsp. oil in a large skillet.  Once the pan is hot, add the eggs.  Cook, stirring until they are lightly scrambled but not dry.  Transfer the eggs to a plate and set aside.  Wipe out the pan and return to the heat. 

Add the other tablespoon of oil to the pan.  Add the carrots and onion to the pan.  Cook, stirring occasionally, until the veggies are slightly tender, about 5 - 7 minutes.  Stir in the peas, bean sprouts and green onions.  Cook briefly, about 1 minute.  Add the rice to the pan and stir, breaking up the clumps.  Stir in the soy sauce, salt and pepper to taste.  Continue the cook, stirring occasionally, until completely warmed through.  Stir in the eggs.

One Year Ago...






Smokey Chipotle Meatloaf

This is linked with:
$5 Dinner Challenge at $5 Dinners
Made from Scratch at Living with Food Allergies and Celiac
My Meatless Mondays at My Sweet and Savory
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made for you Monday at Skip to My Lou
Works for Me Wednesday at We are THAT Family
The Mommy Club at Crystal and Co.
Whole Food Wednesdays at This Chick Cooks


Sunday, May 20, 2012

Menu Plan Monday ~ May 21 - May 27, 2012


Monday:  Bean Cassoulet with tons of veggies

Tuesday: Fish & Fries for the kids, leftovers for me

Wednesday: Black Bean Burgers, Carrot Salad

Thursday: Quinoa Pancakes with Baked Apple Compote

Friday: Falafel Pizza

Saturday: Roasted Poblano Chicken Salad

Sunday: Leftovers

~~~~~~~~~~~~~~~~~~~~~~~

 More menu planning ideas at I'm an Organizing Junkie

One Year Ago...

Cabbage Patch Kidney Bean Stew




Thursday, May 17, 2012

Vegetarian Chili Pizza Tortilla



I'm always on the lookout for a quick and easy dinner.  Quite often, quick and easy dinners have something to do with tortillas. 



I make a double batch of the tomato paste mixture and just kept it in the refrigerator. That way it's a snap to whip one or two of these up.  My daughter and I have been eating these a lot this week!



I had some leftover chopped onion that I put on too. Get creative and add what you want!  They are delicious, satisfying and super filling!





Chili Pizza Tortilla Recipe
Adapted from Green Lite Bites

1 can tomato paste, 6 oz.
1 1/2 tsp. chili powder
1 tsp. cumin
Salt to taste
Baby spinach, chopped small
Kidney beans, drained and rinsed
Colby Jack or Mexican cheese
Cilantro
Corn tortillas

Mix tomato paste, chili powder, cumin and salt.  Heat kidney beans in the microwave until warm.

Toast one side of a corn tortilla on the stove in a pan.  Remove when just slightly browned on one side.  On toasted side, spread a thin layer of tomato paste mixture. Top with chopped baby spinach, kidney beans and cheese.  Carefully put tortilla back on the pan and cover.  Cook for 3 - 4 minutes until bottom is toasted and cheese is melted. Serve.

One Year Ago...


















Churros & Elephant Ears




Tuesday, May 15, 2012

Buffalo Chicken & Potato Casserole


We planted potatoes this year. I don't usually plant things, they don't do well. My friend told me about planting potatoes in a bucket rather than the ground.  Put dirt into a bucket, plant seed potatoes and keep covering the sprouts with dirt as they grow.  By the end of the season, we should have a whole bucket of potatoes.  Hopefully I won't mess this up.

I've been avoiding recipes that call for cream of something soup.  I loved how this recipe called for a cream of something soup that was gluten free! This was perfect and worked wonderfully!



Buffalo chicken is one of our favorites!  Franks buffalo sauce is a staple here.  I poured a bit of ranch over mine, go ahead and use blue cheese if you'd rather.

This recipe makes a LOT.  Feel free to halve the recipe if you'd like.  Otherwise, I would imagine that one would freeze well too. 



Buffalo Chicken & Potato Casserole Recipe
Adapted from As Good As Gluten

1 1/2 lbs. chicken, cooked and shredded
5 lbs. potatoes, diced into cubes
1/2 cup Franks buffalo sauce
1/2 cup ranch dressing
1 cup shredded colby jack cheese
1 prepared Cream of Anything soup base (recipe below, use 1/3 cup of base with 1 cup water)
3 celery stalks, finely chopped
1/2 cup cornflake crumbs
2 tbsp. butter, melted
3 - 4 green onions, chopped

Spray a 9 x 13 in pan AND and an 8 x 8 in. pan with cooking spray. 

In a large bowl, combine potatoes, ranch dressing, shredded cheese, prepared soup base and celery.  Mix well and spoon into baking dishes.

In a separate bowl, stir together shredded chicken and Franks buffalo sauce. Spoon over potato mixture.

In a small bowl, stir together corn flake crumbs and melted butter.  Sprinkle over the top of the chicken in the baking dish.

Cover with foil and bake for 30 minutes.  Remove the foil and bake 30 - 40 minutes longer or until potatoes are tender.  Sprinkle the top with green onions and serve.

CREAM OF ANYTHING SOUP BASE

1 cup non-fat instant dried milk
3/4 cup cornstarch
1 tbsp. onion powder
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. black pepper

Mix ingredients together in a bowl.  Store in an air tight container.

To prepare for use in recipes:  When ready to use, mix 1/3 cup prepared dried soup mix with 1 cup of water in a microwave safe bowl. Microwave for one and half minutes or until thick.  Use as a substitute for one can of condensed cream soup.




Monday, May 14, 2012

Loaded Potato Chips with Raspberry Chipotle BBQ Beef


I love finding new blogs. I don't always have time to peruse blogs as much as I would like.  We all need about 2 extra hours a day for that! Wouldn't that be nice!  I love the Secret Recipe Club as it allows me to easily find new blogs and I've found many that are so, so wonderful! 


This month I was assigned Heavenly Treats and Treasures. Grace has a wonderful food blog with so many delicious choices! I chose her Loaded Homemade Potato Chips with Raspberry Chipotle BBQ Pulled Pork.  Just the name alone sounded awesome!  While I did make several changes, I think it turned out quite similar.  The ingredients were pretty much the same, it was just the method of cooking I changed. 

I love using the crockpot so I chose to cook the meat in the crockpot.  The smell of meat cooking in a delicious chipotle sauce is so awesome! 

I also chose to bake the potato chips rather than deep fry them.  They turned out beautiful and were delicious!  The next day, I put the meat and cheese sauce over a baked potato for lunch.  That was awesome as well!  I forgot to snap a picture of that though. 

This recipe may seem complicated but it really wasn't.  The meat just cooked all day and was a snap to put together.  I used my mandolin with the potatoes so those just took a couple of minutes. And if you get the kids to grate the cheese while you make the roux, the cheese sauce comes together super quick!


Loaded Homemade Potato Chips with Raspberry Chipotle BBQ Pulled Pork Recipe
Adapted from Heavenly Treats and Treasures

For Meat:
2 lbs. beef chuck roast (she used pork tenderloin)
BBQ Rub:
1 tsp salt
Heaping 1/2 tsp. of each pepper, celery seed, cumin, garlic powder and smoked paprika
Pinch of dry mustard


1/2 can rootbeer
1/2 cup white vinegar
few drops of liquid smoke
1 1/4 cups BBQ sauce, I used Sweet Baby Rays
1 chipotle pepper with 1 tsp adobo sauce
1/2 pint fresh rasberries

For Potatoes:
3 large potatoes, sliced fairly thin
Salt

Gruyere Cheese Sauce
2 tbsp. butter
2 tbsp. flour
1 clove garlic, minced
1 cup milk
2 - 4 tbsp. chicken broth
2 tbsp. sour cream
1 cup shredded gruyere cheese
1/2 tsp. freshly grated nutmeg
Salt and pepper to taste

Garnish with pepperjack cheese, green onions and sour cream if desired.

Make Pork:
Mix BBQ rub and rub into roast all over.  If you're able to let it sit in the refrigerator over night great, otherwise just stick it in the crockpot.  Pour root beer, vinegar, BBQ sauce and chopped chipotle pepper with the adobo sauce in the bottom of the crockpot. Cook for 7 - 10 hours on low until meat is able to be shredded.  Shred meat and return to pot to continue cooking in the juices.  Puree raspberries with a bit of the sauce in a food processor and pour into crockpot.

To Make Potatoes:
Slice potatoes thin, I left the skins on.  Place on a baking sheet sprayed with cooking spray, sprinkly with salt and bake for about 30 - 35 minutes at 350 until slightly browned.  Keep a close eye on them!

To Make Cheese Sauce:
Melt butter in a medium sauce pan over medium heat.  Sprinkle flour over butter and stir for 2 minutes to form a roux.  Add garlic and stir for a minute.  Slowly add milk in a steady stream, whisking constantly.  Add 2 tbsp. chicken broth and continue stirring until mixture thickens.  Add another tablespoon or two of stock if sauce is too thick.  Remove from heat and add grated nutmeg, sour cream and gruyere cheese.  Whisk until smooth and cheese is melted.  Add salt and pepper to taste. 

To Assemble:
Place chips on plate.  Top with BBQ pork, then drizzle some of the gruyere cheese sauce over top.  Sprinkle with pepperjack cheese, green onions and a dollop of sour cream if desired. 

This is linked with:
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.









Friday, May 11, 2012

What I've Been Reading



Yes, we're straying from the recipes for a moment.  I enjoy hearing about what books people read and love to get recommendations.  I love to read and wish I just had more time to do it!! 

I was sent Heaven Is Here which is a wonderful inspiring story.  It is a true story about Stephanie Nielson.  She dreamed of a perfect family.  She and her husband were blessed with four children and were very happy.  Then, a horrible plane crash nearly cost them their lives and changed them forever. Heaven Is Here is an inspiring memoir that explores how, in the wake of a tragic accident, she comes to embrace the power of love, motherhood, community, faith and the simple joys of everyday life. 

Stephanie and her husband were in a horrific plane crash - he was burned over 40 percent of his body; she over 80 percent and wasn't expected to live.  This story details Stephanie's gripping account of the crash and aftermath of the tragedy and how she beat the odds of surviving. 

Here is a video about the book.  Check it out!  http://www.youtube.com/watch?v=F3ZsvJ8bq2I&feature=youtu.be



Then there is this obscure little trilogy, maybe you've heard of it?  The Hunger Games?  I hear they have a movie about it or something??  I think everyone I know has read this series. A friend of mine read the entire series in 6 days!  Me? I'm still waiting to read Mockingjay.  Sorry, I'm a little behind.  I was waiting for it from the library but then my kids started reading it so I just bought the series.  I already started another book so Mockingjay will have to wait.  Plus, my son wants to read it first, just because.  :-)  We're waiting to see the movie.  We'll probably see it in the cheap theater. Yes, we're cheap.  And patient.


I am currently reading Game of Thrones.  The jury is still out on this one.  I'm about 1/4 way through this big, big book.  I'm enjoying it but I'm not eager to pick it up yet.  Some books I just can't wait to get to but this one is just okay. So far.  There are a lot of characters and I keep getting mixed up who is related to who and what family did what to the other family. 



Another notable series I've been reading is The Maze Runner Trilogy. I've read the first two books and have the 3rd from the library sitting here waiting to be read. I realize that it may annoy some of you have I have 2 trilogy series' that I have yet to finish and am just beginning another series.  Well, that's just how I roll. I read it as it comes in from the library.  I rarely buy books.  Did I mention that I'm cheap?


Oh, I should mention this series as well.  Storm Runners, Storm Runners - The Surge and Storm Runners - The Eruption.  My 10 year old read this and he loved it and wanted me to read it.  It was very exciting and had the best cliff hanger that I have EVER read in a book before.  Makes you for sure want to read the next one! 



All this plus the plethora of amazing Awakes, Watchtowers and the 2012 Yearbook, I've been keeping pretty busy with reading.  The Yearbook has awesome stories from Norway and Rwanda.  Grab your tissues if you're reading the Rwanda part!!

So what other recommendations do you have for me?? 



Thursday, May 10, 2012

Tuscan Chicken


I never get tired of chicken.  I love all the thousands of ways that you can top a chicken to make it a unique and tasty meal. 

This topping is amazing.  Seriously,unbelievable chicken here people. Not only is it gorgeous to look at but it's incredibly simple and fully of flavor.


This was so good, we deemed it company worthy. It's so easy and delicious that it would be a snap to whip up when you have guests. 

We ate this chicken with sweet potatoes and broccoli slaw salad.  Fantastic meal!




Tuscan Chicken
Adapted from Once a Month Mom

1/3 cup mayo
3 tbsp. diced red pepper
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried parsley
pinch of crushed red pepper flakes
1 tsp. balsamic vinegar
1 1/2 lbs. boneless skinless chicken breast halves

Mix together all the ingredients except chicken.  Preheat oven to 425 degrees.  Arrange chicken on a baking dish and spread mayonnaise mixture over each chicken breast.  Don't be shy, spread liberally, this stuff is tasty.  Bake for about 20 minutes or until chicken is cooked through. 

One Year Ago...










Tomato Soup with Chickpeas


This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Foodie Friday at Rattlebridge Farm
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simply Sweet Home
I'm Lovin' It at Tidy Mom
Weekend Wrap Up Party at Tatertots and Jello
Bake With Bizzy at Bizzy Bakes
Foodie Friday at Simple Living
$5 Dinners at $5 Dinner Challenge

Tuesday, May 8, 2012

Rice Casserole with Bacon and Spinach


My family doesn't eat spinach. More specifically; my husband doesn't eat spinach.  I haven't made many meals that include spinach. At least not when hubs is home.

Funny thing, I actually scheduled to make this on a night that he worked.  He's also not too keen on eggs for dinner.  I know, I know, you're asking yourself what I ever even saw in this guy! 

Well, the schedule changed and he was indeed, home for dinner. 


He loved it!  He ate plenty and didn't complain once.  See, he is a good guy.  I did make him some fried ham to go along with it.  That helped. :-)

I thought it was fantastic. I actually wish he hadn't been home as I would have had leftovers for breakfast!  Is that wrong of me? 


Rice Casserole with Bacon and Spinach Recipe
Adapted from Gluten Free Homemaker

3 cups cooked brown rice
12 oz. cooked bacon, crumbed or in chunks
6 oz. fresh spinach
1 onion, chopped
2 cloves garlic, minced
1 tbsp. bacon grease
1 tbsp. dried parsley
1/4 tsp. dried ground thyme
Salt and pepper, to taste
1 cup milk
2 large eggs

Saute onion in the bacon grease for about 4 - 5 minutes until tender.  Add garlic and stir in for about a minute. Add the spinach to the onion and garlic.  Saute until just wilted. 

Combine the rice, bacon, onion mixture, parsley, thyme, salt and pepper. 

In a small bowl, combine the milk and eggs, beating the eggs with a fork until they are combined with milk.  Add the milk mixture to the rice mixture.  Stir well.

Spoon into a greased 9 x 13 in. baking dish and spread evenly.  Bake at 350 for 30 minutes.

One Year Ago...









Banana Foster Amish Friendship Cake


This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth and Soul at 21st Century Housewife
Slightly Indulgent at Simply Sugar and Gluten Free
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Foodie Friday at Simple Living
Spinach Roundup at Gnowfglins

Monday, May 7, 2012

Crunchy Cabbage & Avocado Grilled Cheese



My mom died young and my dad wasn't much of a cook so we ate a lot of simple meals.  Grilled cheese was a regular event on the menu.  I remember my brothers and I would sorta have an assembly line going on while making the grilled cheese sandwiches. 

My dad would cut off two of the bread crusts. Only two.  That way when we lay them over each other, they fit better and the slice of cheese would fit better. 

So while my dad was cutting the bread, one of us would butter the bread, one would take the plastic off the cheese slices and one would start putting them in the pan. 

Gourmet dinner.  Family style. 



Well, grilled cheese has changed a bit around here. For one thing, the cheese in the plastic wrapper is gone. Also, bread is gone from the equation.  At least for me.  Corn tortillas are my "bread" for the most part. I love them!



Here is a a new and improved grilled cheese sandwich that I loved.  I grilled 2 corn tortillas and spread some laughing cow cheese in between. I know, I know, that's fake cheese too.  I think it's tasty. I used the Chipotle kind.  Go ahead and use regular cheese if you would like.  Put it on while still grilling though so it melts.



Then I made a quick and tasty coleslaw for the topping.  Added avocado and tomato and what do you know, a tasty grilled cheese sandwich.  Nothing even remotely like how I ate them as a kid.  I ate these 3 days in a row for lunch last week.  They really rocked!



Crunchy Cabbage & Avocado Grilled Cheese
Adapted from The Welcoming Kitchen

1 tablespoon lime juice
1 teaspoon olive oil
1/2 teaspoon agave nectar (or honey)
dash of salt
a couple of grinds of pepper
1 tablespoon chives, finely diced
1 cup shredded cabbage
4 corn tortillas
1 wedge laughing cow cheese (I used chipotle) 
tomato slices
avocado chunks

1. Combine lime juice, olive oil, agave and salt and pepper in a medium bowl.
2. Add chives and cabbage to dressing, toss, and set aside.
3. Over a medium flame, cook 2 quesadillas.
4. Remove quesadillas from heat, spread cheese on one tortilla, top with the other grilled tortilla, cut in half.
5. Make a sandwich with one half of a quesadilla on the bottom, half of the salad, tomatoes and avocado in the middle, and the other half of the quesadilla on top. Repeat for second sandwich. Makes 2 sandwiches.