Sunday, December 28, 2014

Zoodles with Crispy Pancetta, Pecorino and Basil

Sorry for the crappy cell phone pic, but honestly it might be better than a lot of my other photos!  This was SO GOOD.  My family devoured every last bite.





























Zoodles with Crispy Pancetta, Pecorino and Basil
from The Iron You

6 zucchini
1 tbsp olive oil
4 oz pancetta, cubed or in strips
2 garlic cloves, minced
handful fresh basil, chopped
zest and juice of one lemon
4 tbsp shaved or grated pecorino

Use a spiralizer to create zucchini pasta.  Set aside.  In a large pan, heat olive oil over medium-high heat.  Add pancetta and fry for about 4-5 minutes, until just crispy.  Transfer to a plate lined with a paper towel.  Add garlic to the pan and saute until garlic is fragrant and pale golden, about 2 minutes.  Add zucchini and saute about 5 minutes, stirring constantly, until heated through.  Add zest and lemon juice.  Add pancetta and mix completely.  Transfer to a large platter, sprinkle with chopped basil and pecorino and serve.

Monday, December 8, 2014

Tater Tot Casserole

This was... okay.  It was kind of like a pot pie with beef.  I probably wouldn't make it again, but if it's something you're into, go for it.






















Tater Tot Casserole
adapted from Crispy Rice

23 oz bag Ore-Ida tater tots
2 cans condensed cream of mushroom or chicken soup
4 oz  shredded cheddar
1 lb ground beef, cooked
Frozen veggie mix, cooked

Preheat oven to 350F.  Grease a baking dish.  Mix the ground beef with the soup and layer in the bottom of a baking dish.  Then layer in the veggies and cheese.  Top with a layer of tater tots.  You can top that with a little more cheese, if you'd like.  Bake 30-45 minutes until tots are golden and mixture is bubbly hot.

Sunday, December 7, 2014

Secret Ingredient Meatloaf

This was different.  The day I made this, I made way too much other food, and I didn't get to taste it on the first day.  When I did get around to eating it, it was okay reheated.  I guess I would try it again.

Oh, and the secret ingredient is instant stuffing.  I used cornbread flavor.























Secret Ingredient Meatloaf
from Dancing Through the Minefield

1 lb ground beef (or turkey)
1 egg
1 box stuffing mix
1 cup water

Preheat oven to 350F.  Mix everything together.  Grease a loaf pan and put the mixture in.  Bake for 45 minutes, until a toothpick comes out clean from the center.

Saturday, December 6, 2014

Spaghetti Squash with Feta and Herbs

This was SO GOOD!!  It was delicious when it was hot, really good when it was reheated in a pan, and my mom said she liked it when it was cold, too!  So versatile!  I think I'll start making a spaghetti squash on Sundays and just throwing random ingredients in when I want something to eat.

Photo credit to my dad!





















Spaghetti Squash with Feta and Herbs
from Recipe Runner

1 medium sized spaghetti squash
1 tsp extra virgin olive oil
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1 tbsp fresh flat leaf parsley
1 tbsp fresh basil
1 tbsp fresh oregano
1 tsp lemon zest
1/3 cup feta cheese, crumbled

Preheat the oven to 400F.  Line a baking sheet with foil and coat it in cooking spray.  Cut the spaghetti squash in half lengthwise.  Scoop out the seeds and discard.  Spray the inside with olive oil and sprinkle with salt and pepper.  Roast the squash on the middle rack of the oven for 35-40 minutes.  Remove the squash from the oven and let it cool long enough that you can handle it.  Using a fork, scoop out the flesh and place into a larger bowl.  Add the remaining ingredients to the squash and mix together.  Serve immediately.

Friday, December 5, 2014

Balsamic Shrimp Salad

So delicious!!  I need to keep this shrimp in my fridge at all times for random acts of snacking.























Balsamic Shrimp Salad
from Will Cook for Smiles

Balsamic reduction:
1/2 cup balsamic vinegar
1 tsp honey

Balsamic shrimp:
1/2 lb large shrimp, cleaned and deveined
1 tbsp olive oil
1 clove of garlic, grated
1/2 tbsp balsamic vinegar
1/2 tsp honey
salt

Salad:
spring salad mix
strawberries
feta cheese

Balsamic reduction:  whisk balsamic vinegar and 1 tsp honey in a small sauce pot, over medium-high heat.  Once it starts to simmer, turn the heat down to medium.  Let vinegar slow simmer, stirring occasionally, until the mixture coats the spoon.  It will take 7-10 minutes.  Remove from heat when it reaches the right thickness.

Shrimp:  preheat a medium saute pan on medium heat.  Make sure all your ingredients are ready, at hand.  Add oil, balsamic vinegar, honey and garlic to the pan and quickly stir together.  Add shrimp and some salt.  Saute shrimp until it turns pink on one side.  Flip and cook until the shrimp are pink on the other side.

Salad:  top lettuce with sliced strawberries, feta cheese and shrimp, drizzle with balsamic reduction.

Thursday, December 4, 2014

"That Tailgate Dip"

Another funny name recipe that's probably handed down through friends and families.  This was SO GOOD.  I suggest adding some hot sauce or buffalo sauce to your preferred spiciness.






















"That Tailgate Dip"
from Baked In the South

8 oz cream cheese, softened
8 oz shredded cheddar cheese
1 stick of butter, softened
dash of cayenne pepper
onion or garlic powder
1 can Rotel Diced Tomatoes & Green Chiles
salt & pepper

Mix all ingredients well, chill and serve.

Wednesday, December 3, 2014

Chicken Alfredo Dip

Oh my word, this is magical!  So good with a crusty bread for dipping!























Chicken Alfredo Dip

3 boneless, skinless chicken breasts, cooked and shredded
8 oz cream cheese, softened
1 jar alfredo sauce (14.5 oz)
2 cups shredded mozzarella 
grated Parmesan cheese

Preheat the oven to 350F.  Mix the cream cheese, alfredo sauce and 1 1/2 cups mozzarella.  Please into glass pie plate.  Top with remaining mozzarella and a sprinkling of Parmesan.  Bake for 20-25 minutes, until hot and bubbly.

Sunday, November 2, 2014

Low Carb Smothered Jalapeno Popper Chicken

I haven't made a chicken dish in about forever, because I just haven't eaten many real meals lately (can you tell from my posts I'm a grazer these days?).  This was PHENOMENAL.  I thought the pork rinds were a little weird, and they kind of are, so I think Panko would be a better option.























Low Carb Smothered Jalapeno Popper Chicken
from Aunt Bee's Recipes

6 boneless, skinless chicken breasts (I used thin cut)
salt and pepper to taste
5 slices of bacon, diced and cooked
1/4 cup jalapeno pepper, diced
1/4 cup onion, diced
8 oz cream cheese, softened
1/2 cup mayonnaise
1 cup shredded cheddar
1 cup grated Parmesan, divided
1 bag of crushed pork rinds
4 tbsp butter, melted

Thursday, October 23, 2014

Crock Pot Mexican Dip

Just a little different from the cheesy sausage dip.  So good with whole wheat scoops!























Crock Pot Mexican Dip
from Eat This Up

1 lb ground beef
1 onion, diced
1 tsp minced garlic
2 lb Velveeta
2 tbsp diced Jalapeno peppers
1 tbsp taco seasoning
2 cans of Rotel

Brown the ground beef, onions and garlic.  Drain the grease.  Add 1/4 cup water, jalapenos and taco seasoning.  Stir and cook over medium heat for 10 minutes.  Transfer mixture to a crock pot.  Cut Velveeta into cubes and add to crock pot.  Add Rotel to crock pot.  Cook over low heat for 1 hour and reduce to warm.

Wednesday, October 22, 2014

Boursin Deviled Eggs

Oh my.  I do not make enough deviled eggs.  Most people don't love my Buffalo Chicken Deviled Eggs, so I don't make them often or for gatherings.  These, I hope will have a broader fan base.  I really, really like them.  I just used a 5.2 oz box of Boursin, so the garlic and herb flavor is there, but not overwhelming.























Boursin Deviled Eggs
adapted from Savory Simple

12 large eggs, hard boiled
1/2 cup nonfat Greek yogurt
1 5.2 oz package Garlic & Fine Herbs Boursin Cheese, softened
1/2 tsp salt
1 1/2 tsp lemon juice
ground black pepper to taste (I used A LOT and kept tasting as I added it - I think to offset the lemon juice)

Cut the eggs in half and put the yolks in a bowl.  Smash with a fork.  Add the yogurt and Boursin, salt, lemon juice and black pepper.  Mix completely.  Put the mixture in a quart sized resealable bag and cut the bottom tip with scissors to make a small hole.  Refill all of the egg whites.  Refrigerate for an hour and serve.

Thursday, October 16, 2014

Bacon Double Cheese Dip

Monday Night Football dip!  It really needs hot sauce or buffalo sauce.






















Bacon Double Cheese Dip
from Recipes that Crock

8 pieces of bacon, cooked and crumbled
2 8 oz. bricks of cream cheese, softened
1 cup mayo or plain Greek yogurt
2 8 oz. packages of favorite shredded cheese (I used triple cheddar)
2 green onions, finely chopped

Beat together cream cheese and mayo/yogurt.  Stir in shredded cheese.  Add remaining ingredients and transfer mixture to crock pot.  Cook on low for 3 hours or until hot and smooth.  Serve with chips or crackers.

Wednesday, October 15, 2014

Skinny Basil Pesto

Best lunch ever.  This took all of about 10 minutes to put together.  I will make this all the time!  So delicious!























Skinny Basil Pesto
from Skinnytaste

1 cup basil leaves
1 garlic clove
1/4 cup grated Parmesan
salt & pepper to taste (I didn't add any salt)
2 1/2 tbsp olive oil

In a food processor, pulse basil, garlic, salt & pepper until smooth.  Slowly add the olive oil while pulsing.  Serve, refrigerate or freeze in resealable bags.

Sunday, October 12, 2014

Chicken & Zucchini Meatballs

Yep!  So good.























Chicken & Zucchini Meatballs
from Casa de Crews

1 lb ground chicken breast
3 garlic cloves, minced
1/4 cup red onion
1 medium zucchini, shredded
1 tsp salt
1 tsp pepper
1 tsp oregano
1 egg, whisked well

Preheat oven to 400F.  Line baking sheet with parchment paper (or foil and non-stick spray).  Combine all ingredients.  Form mixture into approx 1" balls.  Cook for 20 minutes or until meatballs are firmed up and not looking too wet.

Kale Avocado Wrap

I hate that this is a "recipe" for a sandwich.  My friend made this when we had lunch at her house.  Yes, I made her send me the recipe.  Here it is!
























Kale Avocado Wrap
from Mind Body Green

1 cup kale, shredded
1 tbsp olive oil
juice of 1 lime
1/8 tsp salt
1 tbsp hummus
1/2 avocado, sliced
2 tbsp feta cheese
Spinach wrap

In a small bowl, combine kale, olive oil, lime juice and salt.  Massage kale with your hands for two minutes or until it feels soft and not dry.  Set aside.  Assemble the wrap in the following order:  hummus, avocado, feta and the kale mixture.

Crockpot Tortellini with Spinach and Tomatoes

Someone posted this on Facebook as "THE BEST Crockpot meal."  Well, not really, but it was pretty tasty.  I accidentally made it in the summer, but it would be phenomenal fall and winter food.





















Crockpot Tortellini with Spinach and Tomatoes
from someone on Facebook

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans Italian-style diced tomatoes
4 cups vegetable broth
1 block of cream cheese, in chunks

Put all of the ingredients in the crockpot and cook on low for 5-6 hours.

Pizza Dip

This is just embarrassing to even share.  It's literally 3 ingredients in a crock pot.  A monkey could make this.  It's so delicious, though!  And you can totally mix it up by using different kinds of pasta sauce.  It's best served with sliced baguette.























Pizza Dip

1 jar of pasta sauce
1 bag of bite size pepperoni
~2 cups shredded mozzarella

Throw it all together in a crockpot and heat through.

Sunday, August 24, 2014

Bacon Cheddar Ranch Dip

I found a Bacon, Cheddar Ranch dip at Trader Joe's a couple of weeks ago.  I demolished the giant container almost immediately.  So this week I decided I could totally make it myself.


























Bacon Cheddar Ranch Dip
adapted from Trader Joe's

1 pack dry ranch dip mix
16 oz reduced fat sour cream
4-5 slices bacon, fried and crumbled
1 cup shredded cheddar

Mix all ingredients together and chill for at least one hour before serving.

Bacon & Cheddar Egg Salad

I didn't know I liked egg salad until today.  I'll never eat another one.  This is amazing.  I mean, duh, of course you should pair bacon and cheese with eggs and mayo.  So simple!  I'm not putting it on a sandwich, but you could pretty much eat it for any meal and even on a salad.  Amazing!






















Bacon & Cheddar Egg Salad
adapted from Tastes of Lizzy T

6 hard boiled eggs, chopped
1 tsp dried minced onion
3 bacon strips, fried and crumbled
1/2 tsp salt (optional-I left it out)
1/2 tsp pepper
1/4 tsp ground mustard
1/4 cup mayonnaise
1 cup shredded cheddar

Mix all of the ingredients in a bowl until creamy and well combined.  Refrigerate until ready to serve.

Tuesday, August 19, 2014

Parmesan Chicken Wings

I've been watching a lot of "Bar Rescue" lately and almost every show has wings.  I've been craving buffalo wings, but I didn't have any hot sauce (I KNOW, don't worry, I've shopped).  This came out so well and I can't believe I've never posted them before.  Enjoy!




















Parmesan Chicken Wings

1 cup grated parmesan
2 tbsp parsley
2 tsp paprika
1 tsp dried oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper
1 stick butter, melted
1 lb chicken wings

Preheat oven to 350F.  Line a baking sheet with foil and a baking rack.  Spray with non-stick cooking spray.   In a bag, combine all ingredients but chicken and butter.  Shake to toss and combine.  Pour melted butter in a small bowl.  Dip chicken pieces in butter and put in the bag.  Shake to coat.  Place on the baking sheet and repeat until finished. Bake for 45 minutes.

Sunday, July 6, 2014

Cilantro-Lime Cauliflower Rice

Cauliflower is so versatile!  This was so great to have with dinners all week.  I admit that I used dried cilantro, but it was still delicious.





















Cilantro-Lime Cauliflower Rice
from All Day I Dream About Food

1 head of cauliflower
2 tbsp butter
1/2 tsp salt
1/4 tsp pepper
3 tbsp chopped cilantro
2 tbsp lime juice
additional salt and pepper to taste

Cut cauliflower into florets and place in a food processor.  Process on low until you have a rice consistency.  In a large skillet over medium heat, melt butter until it froths.  Add cauliflower, salt and pepper and toss to coat in butter.  Cook, stirring frequently, until tender-crisp and heated through.  Remove from heat and stir in lime juice and cilantro.  Taste, and add additional salt and pepper, if needed.

Shrimp Taco Bites

These are SO tasty!  However, they do get soggy if you refrigerate them or leave them out too long.  But still super tasty.  I switched up the original recipe a little bit by using Chipotle Chili Powder instead of the chopped chilies in adobo sauce, mixed in with the sour cream.  I ended up doubling the amount because I was a little heavy handed when putting them together.  I also used medium-sized shrimp because I thought they would nestle nicely in the Scoops.  I will DEFINITELY be making these again soon.  Excuse the packaging - I took these to a party and it was the best way to transport them (I'm also thinking a deviled egg dish would work, too).





















Shrimp Taco Bites
adapted from I Wash, You Dry

24 medium raw shrimp, peeled, cleaned, tails off
non-stick cooking spray
1 tsp salt, divided
1 tsp grated lime zest
1 tbsp lime juice
2 tsp chili powder (regular, or could be chipotle)
1 avocado, diced
8 oz light sour cream
1 tsp chipotle chili powder
24 tortilla chip scoops (I used multi-grain)

Preheat oven to 375F.  Spray a large baking sheet with non-stick cooking spray, set aside.  Combine 1/2 tsp salt, lime zest and chili powder in a small bowl.  Sprinkle over the raw shrimp and toss to coat completely.  Lay the shrimp on the baking sheet and spray with the cooking spray.  Bake for 5-8 minutes, or until the shrimp turn pink and curl in on themselves.  Meanwhile, combine the avocado, lime juice and 1/2 tsp salt in a bowl.  Combine the sour cream and chipotle chili powder and mix completely.  Assemble the bites by taking a scoop, putting in an avocado piece, a dollop of sour cream and top with a shrimp.  Serve, and devour!

Monday, March 24, 2014

Hawaiian Pulled Pork with Pineapple Guacamole

I know I overwhelm you with all of the pulled pork I make, but it's just so fun and so easy.  And we can eat it for days, in many different formats.  The original recipe is for skillet nachos, but I cut out the middle and went straight for it.  So good.  Such a success.  So many more pulled pork recipes to come, I'm sure!






















Hawaiian Pulled Pork with Pineapple Guacamole
adapted from Iowa Girl Eats

3-4 lb pork butt, trimmed and cut in large hunks
garlic salt
15 oz can chopped pineapple
1 cup BBQ sauce, divided
1 large red or sweet onion, sliced

Pineapple Guacamole:
2 avocados
1 garlic clove, minced
juice of 1/2 lime
1 tbsp chopped cilantro
1/4 cup pineapple tidbits, drained
salt

Place the pork in a large crock pot and season generously with garlic salt on all sides.  Add the can of pineapple and it's juices, 1/2 cup BBQ sauce, and sliced onion.  Mix slightly and cover.  Cook on low for 7 to 9 hours, until meat shreds easily.  Shred, then mix 2 cups pork with remaining 1/2 cup BBQ sauce.  Discard cooking liquid.  Freeze the extra pork.

Meanwhile, combine avocados, garlic, lime juice and salt in a bowl.  Smash with a fork until desired consistency is reached.  Fold in cilantro and pineapple tidbits.  Serve pork topped with pineapple guacamole with a sprinkle of mozzarella cheese, and extra BBQ sauce for dipping.

Thursday, March 20, 2014

Buffalo Chicken Polenta Bites

This was the first time I tried polenta and I was not disappointed.  We actually ate these for dinner one night, but it would be a pretty good appetizer, as well.  All in all, an experiment not gone horribly wrong, for once!





















Buffalo Chicken Polenta Bites
from Housewife In Training

1 (18 oz) tube of Polenta
2 chicken breasts, cooked and shredded
1/4 to 1/3 cup Frank's Red Hot sauce
1 avocado
4 oz crumbled blue cheese
1/2 tsp garlic powder
salt and pepper to taste
lemon juice
1/4 cup chopped cilantro

Preheat a skillet over medium heat.  Spray with non-stick spray.  Slice polenta into 15 slices.  Once skillet is warm, add polenta.  Cook for 5 minutes, or until golden brown, then flip and cook again for 5 minutes, or until golden brown.  Remove to a paper towel-lined plate.  While polenta is cooking, combine shredded chicken with hot sauce.  In a small bowl, mash avocado with a fork, keeping some small chunks.  Fold in blue cheese crumbles, garlic powder, salt and pepper.  Drizzle with a little lemon juice and mix, to prevent browning.  Once polenta is done cooking, layer with avocado mixture, then the chicken and sprinkle with cilantro.

Wednesday, March 19, 2014

Indian Spiced Chicken Burgers

Yes, another burger.  That one that was all wet and goopy really set me off and I told you I had a bunch more recipes to try.  This was delicious.  I can't remember what recipe I bought the Garam Masala for, but I'm glad I had it on hand.  This mixed up so quickly in the food processor and cooked perfectly on my grill pan.  I'd mix and match with different types of buns.  I used a potato roll and it was just okay.




















Indian Spiced Chicken Burgers
from Eat Live Run

1 lb ground chicken
1 jalapeno, seeded and minced
1/4 cup fresh cilantro
1 inch knob fresh ginger
1/4 of a large yellow onion
3 tsp garam masala
1 1/4 tsp salt
1 egg, lightly beaten
1/3 cup panko breadcrumbs
buns for serving

Place the seeded jalapeno, cilantro, ginger and onion in a food processor and pulse until finely minced.  Add the ground chicken, egg, panko, salt and garam masala and mix well to combine in the food processor.  Heat a nonstick skillet over medium-high heat.  Form patties out of the meat mixture and place in the skillet.  Cook about 6 minutes per side, or until juices run clear.  Serve as you'd like.

Monday, March 17, 2014

Crock Pot Italian Beef Sandwiches

This is one of my favorite things ever!  I've made it a couple of times because I bought the Giardiniera and pepperoncini practically in bulk (not really, but the jars are huge).  It's SO GOOD!  It's great for setting up Friday before you go to work, so you don't have to mess with much when you get home.























Crock Pot Italian Beef Sandwiches
from Iowa Girl Eats

3 lb chuck roast, trimmed and cut in large chunks
1 envelope Zesty Italian salad dressing mix (dry)
8 oz pepperoncini slices + splash of juice (and more for serving)
8 oz Giardiniera, drained (and more for serving)
14.5 oz can beef broth
provolone cheese slices
sub rolls

Place the roast into a large crock pot and sprinkle with the salad dressing mix.  Add pepperoncini plus a splash of juice, Giardiniera and beef broth, and then lift up the meat to make sure it gets under it, too.  Place the lid on top and cook on low for 9 hours, or until meat shreds easily with a fork.  Shred the meat, then place back into the crock pot and cook on low for 1 more hour.  Split the buns and scoop the shredded meat on top. Top with provolone and serve.

Crockpot Sweet Corn and Jalapeno Dip

Oh sweet corn goodness.  Holy, holy yum.  Definitely keep the seeds in the jalapenos.  This dip needs a  nice little kick.  So good with Frito Scoops.






















Crockpot Sweet Corn and Jalapeno Dip
from Crockpot Gourmet

16 oz bag frozen sweet corn
1 diced jalapeno, seeds and ribs intact!
8 oz chive and onion flavored cream cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Monterey Jack cheese
1/2 tsp garlic powder

Combine all ingredients in crockpot.  Cook on low until completely melted for 2-3 hours.  Stir every 20 minutes or so.

Friday, March 14, 2014

Chicken and Cream Cheese Stuffed Peppers

When I will learn to always blanch peppers before I stuff and bake them?  Hopefully after this.  I loved the stuffing.  I love that it doesn't include rice, because that would throw my sometimes diet way off.





















Chicken and Cream Cheese Stuffed Peppers
from Herb on Herbs

3 boneless, skinless chicken breasts, cooked and shredded
1 24 oz can or bottle of spaghetti sauce
8 oz cream cheese, softened
8 oz shredded cheddar or pepper jack (or a mix of both)
1/3 cup panko bread crumbs
4 bell peppers, blanched
salt and pepper to taste

Preheat oven to 350F.  In a large bowl, mix together chicken, cream cheese, half of the cheese, spaghetti sauce, salt and pepper.  Cut the tops off the peppers and remove seeds and membranes.  Blanch in boiling water for about 1 minute.  Set in a baking dish.  Stuff with chicken mixture.  Top with remaining shredded cheese and sprinkle with panko.  Bake for 30 minutes and serve.

Thursday, March 13, 2014

Baked Salmon Cakes

I think you've been reading along long enough that this is kind of out of left field for me.  But I went with my gut (literally) and it worked out so well.  There was some skepticism on the part of the other person I cook for, but this was really well-liked.  I will make again, and I will also try to substitute crab (do NOT tell Maryland!).






















Baked Salmon Cakes

1/2 lb salmon filet
kosher salt, to taste
olive oil or cooking spray
1 tbsp olive oil
Kosher salt and freshly ground black pepper
3/4 cup small-diced red onion
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper
1/2 cup small-diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley (I used a couple shakes of dried)
1 tbsp capers, drained (I omitted)
1/4 tsp hot sauce
1 1/2 tsp Old Bay 
1 cup seasoned breadcrumbs
3 tbsp light mayonnaise
3 tbsp fat-free Greek yogurt
1 tsp Dijon mustard
1 large egg, lightly beaten
3 large egg whites, lightly beaten

Season salmon with salt.  Heat a large saute pan over medium-high heat.  When hot, lightly spray with oil and add the salmon.  Cook until browned on one side, about 5 minutes, then turn and cook on the other side for 5 minutes, or until salmon easily flakes.  Set aside on a dish to cool.  Add olive oil to the pan and then add onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay, 1/2 tsp salt and 1/2 tsp pepper.  Cook over medium-high heat until the vegetables are soft, approximately 15 minutes.  Set aside to cool to room temperature.  Flake the salmon into a large bowl.  Add the bread crumbs, mayonnaise, yogurt, mustard and eggs, egg whites.  Add the vegetable mixture and mix well.  Cover and chill in the refrigerator for 30 minutes to mesh flavors and make easier to work with.  Preheat oven to 400F.  Spray baking sheet with cooking spray.  Shape the batter into 15 (1/4 cup) cakes and place on prepared baking sheet.  Bake 10-12 minutes on each side, or until golden brown.

Wednesday, March 12, 2014

Hawaiian Style Slow Cooker Kalua Pork

I've become so crazy about this cooking thing that I'm now ordering ingredients online.  This was a week of lunches for me.  DELICIOUS.





















Hawaiian Style Slow Cooker Kalua Pork
from Pineapple and Coconut

1 4-6 lb pork shoulder or butt roast
1 tbsp liquid smoke, Hickory or Mesquite flavor
2-3 tsp red Hawaiian sea salt

Wash and pat dry the pork roast and place in the slow cooker.  Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.  Place the lid on the slow cooker on and set the time for 8-12 hours on low.  Check at about 8 hours for doneness.  If not done, check every hours until you get to 12.  Either remove the pork from the pot and shred with two forks and put back in the slow cooker, or shred the pork in the pot when it's done.  Toss with the liquid so it doesn't dry out.

Tuesday, March 11, 2014

Korean Chicken Wings

For the Super Bowl, one fabulous guest brought Bon Chon Chicken.  If you've never had it, I feel for you in the pit of my heart.  You have to find a way to get to it.  I was hoping this would taste like it, but it doesn't.  It still tastes amazing, just not Bon Chon fried chicken amazing.  I need more recipes with gochujang since I went to the trouble of ordering it online.























Korean Chicken Wings

1 pack chicken wings, cut up
4 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
3 tbsp soy sauce
1 1/2 tbsp honey
1 1/2 tbsp brown sugar
1/2 heaped tbsp gochujang (hot pepper paste)
2 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp salt

Mix all of the ingredients but the chicken and whisk until sugar is dissolved.  Place the chicken wing pieces in a large resealable bag and pour in the marinade.  Refrigerate for at least 3 hours.  Preheat oven to 425F.  Line a baking sheet with foil and cooking spray.  Place the wings on it.  Bake for 30 minutes, turning halfway through baking.  Baste with the marinade a few times through baking.  Skin should be crispy and brown when they're done. (Place the rack a little higher to the top than usual. I also used the broiler on high for a minute or two.)

Monday, March 10, 2014

Pancetta, Peas and Corn

This is SO SPECIAL.  I was sitting in the library, downloading a season of Veronica Mars episodes to my Kindle, and reading my way through the magazine section.  I found this in a Rachael Ray magazine and made it that night.  I don't know why I even had all of the ingredients on hand, but I'm so happy that I did.  It's MAGICAL!  The flavors are amazing together!  New most favorite side dish ever.  (Except for corn, blue cheese and balsamic vinegar - YUM.)






















Pancetta, Peas and Corn
from Rachael Ray

5 oz pancetta, diced in small pieces
1/2 cup peas - I used frozen
1/2 cup corn kernels - I used frozen
1 tbsp butter
juice of 1 lemon
salt and pepper

In a large skillet, cook the pancetta over medium heat, stirring occasionally, until the fat is rendered, about 3 minutes.  Using a slotted spoon, remove to a plate covered in paper towels to drain.  Reserve the skillet.  Add to the skillet the peas and the corn and 1 tbsp butter.  Cook until warmed through, about 5 minutes.  Remove from heat, add pancetta back to the pan, then toss in lemon juice, salt and pepper to taste.

Sunday, March 9, 2014

Mexican-style Brisket Marinade

I was stuck home on a snowy Saturday with a thawed brisket that needed to be cooked and I couldn't get to the store to get the ingredients I needed for my regular brisket.  I Googled and Googled and Googled and finally found one that had all pantry staple ingredients.  It came out so good.  I will use it again on other meat recipes, as well.  Sorry no cooking instructions - I forget how I cooked it.























Mexican-Style Brisket Marinade
from About.Com

1/3 cup apple cider vinegar
1/3 cup white vinegar
1/3 cup olive oil
1/3 cup cilantro, fresh chopped (I think I used some dried)
6 cloves garlic, minced
juice of one lime
2 tbsp cumin
1 tbsp black pepper
1 tbsp oregano
1 tsp salt

Combine all ingredients and marinate your brisket.  Cook how you want to cook.

Saturday, March 8, 2014

Avocado Chicken Salad

This is another one I stole from a Facebook friend's share.  She knows who she is!  I don't even know the source of it anymore.  I loved it, but hated it on these leftover burger buns.  It definitely needs a different kind of bread.  Or it would be perfect over a green salad, too.  I had a bunch of shredded chicken around from my weekly Sunday Roaster.





















Avocado Chicken Salad
from the Interwebs

2 boneless, skinless chicken breasts, cooked and shredded
1 avocado
1/4 cup red onion, diced small
juice of 1/2 a lime
2 tbsp fresh chopped cilantro (or a couple of shakes of dried)
salt and pepper to taste (I used a lot of pepper)

Combine ingredients and put on whatever you want to eat it on.  Adjust ingredients according to your taste.

Friday, March 7, 2014

Slow Cooker Orange Pork Tenderloin with Butternut Squash

This was really delicious.  It ended up more like pulled pork (as you can see) and kind of dry, but I drizzled a little of the pot drippings over and it did the trick.  I think I ended up cooking it 9 hours, which is just too long.  You should probably stop it at 7.




















Slow Cooker Orange Pork Tenderloin with Butternut Squash
from Betty Crocker (I found it with the squash in my local family market and Googled where it might have come from)

3 lbs butternut squash, peeled and cut into pieces
1/2 tsp salt
1 pork tenderloin (2 lbs)
1/4 cup orange marmalade
2 cloves garlic, finely chopped

Arrange the squash around the edge of a 3-4 quart slow cooker.  Sprinkle with salt.  Place pork in the slow cooker (it will overlap squash slightly).  Mix marmalade and garlic, spread evenly over pork.  Cover and cook on low for 7-8 hours.  Remove pork from cooker, place on cutting board.  Cut into even slices and serve with squash.

Thursday, March 6, 2014

Meatball Parmesan Casserole

Oh, you are so lucky to be reading this right now.  This is going to be a new, easy staple dish.  However, I would use my Turkey Meatball recipe next time.  But this is close enough.  Next time I'll use my mom's red sauce recipe, too.  It's so special!!!




















Meatball Parmesan Casserole
from Shugary Sweets

Meatballs:
1 lb ground turkey
1 egg
1/2 cup plain breadcrumbs
1 tbsp Italian Seasoning
3 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp kosher salt
6 cranks fresh ground black pepper

Casserole:
1 jar (24 oz) spaghetti sauce
1/2 cup Parmesan, shredded
1 cup mozzarella cheese, shredded

Preheat oven to 425F.  In a large bowl, mix together meatball ingredients until combined evenly.  Roll into 40 balls (or as many 1" balls that you get out of it).  Space evenly on prepared baking sheet.  Bake for 20-25 minutes.  Dial the oven down to 375F.  Pour half of the spaghetti sauce in the bottom of a 2 qt baking dish.  Top with meatballs.  Pour remaining sauce over meatballs.  Top with shredded Parmesan and mozzarella.  Cover with foil and bake for 30 minutes.  Remove foil and bake an additional 5 minutes, until cheese is melted.  Serve as is, on pasta, or on a sub sandwich!

Tuesday, March 4, 2014

Tequila Chili Lime and Shrimp Tacos

Oh, SO delicious.  My new favorite go-to shrimp fajita recipe.



















Tequila Chili Lime and Shrimp Tacos
from The Pescetarian and the Pig

Shrimp and Marinade:
16 medium raw shrimp
1/2 cup lime juice
2 oz tequila
1 tbsp red chili pepper flakes
2 tsp chili powder
1 tsp minced garlic

Tacos:
4 flour tortillas
shredded lettuce
chopped tri-color peppers
chopped fresh cilantro
grated pepper jack cheese

Whisk together lime juice, tequila, chili powder, red chili pepper flakes and garlic together.  In a small bowl or resealable bag, place shrimp and cover with marinade.  Allow to marinate, covered, for 15 minutes.  Meanwhile, prepare taco ingredients.  Pour marinade and shrimp into a medium sauce pan over medium-high heat.  Cook 10-15 minutes until shrimp is cooked through.  Remove shrimp into a bowl and cover to keep warm.  Raise the temperature to high and cook sauce until it begins to thicken, about 5 minutes.  Remove from heat.  Assemble tacos and add shrimp.  Drizzle with pan sauce.






Monday, March 3, 2014

Monterey Jack Cheese Soup

I don't usually eat the soups I make, but when I saw this recipe, I knew I would love it.  This soup is like eating cheese dip straight from the jar.  Absolutely ridiculous.  I crumbled up some tortilla chips into it and it added the perfect texture.






















Monterey Jack Cheese Soup
from Just A Pinch

2 cups chicken broth
1 (4 oz) can diced green chiles
1 cup tomato, diced
1 cup onion, finely chopped
1/2 tsp garlic, minced
6 tbsp butter
6 tbsp all-purpose flour
5 cups milk, hot
1/2 tsp salt
1/8 tsp pepper
3/4 lb Monterey jack cheese, coarsely chopped (about 3 cups)

In a medium pot, bring broth, chiles, tomatoes, onion, and garlic to a boil.  Cover and reduce heat to medium.  Simmer for 10 minutes or until veggies are soft.  While the veggies are cooking, melt the butter over medium heat in a large pot or Dutch oven.  Add the flour and cook for 3 minutes, stirring constantly.  Stir in 3 1/2 cups of hot milk, adding a 1/2 cup at a time.  Cook 7 minutes over medium heat until thickened.  Remove veggie/broth mixture from the heat and stir into milk mixture 1/4 cup at a time.  Add remaining 1 1/2 cups hot milk, salt and pepper, and Monterey Jack cheese.  Stir until cheese is melted.  Make sure the heat isn't too high, or the cheese will "break" and be grainy.

The original recipe says not to use preshredded cheese which can have additives and doesn't melt as well.

Roasted Jalapeno Cheddar Turkey Burgers with BBQ Aioli

You can see by a few recent posts I've been on a burger kick.  It's weird, but I'm trying lots of delicious things, so I'm happy.  This was SO GOOD.  SO, so good!  I could eat this for dinner every night.  So many great flavors!




















Roasted Jalapeno Cheddar Turkey Burgers with BBQ Aioli

2 jalapeno peppers
1 lb lean ground turkey
2 garlic cloves, minced
2 green onions, sliced
2 oz cheddar cheese, freshly grated
1 large egg, lightly beaten
1/4 cup panko bread crumbs
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
2 tbsp olive oil
4 oz cheddar cheese, sliced
1 ripe tomato, sliced
4 lettuce leaves
4 buns

BBQ Aioli:
1/4 cup mayonnaise
3 tbsp BBQ sauce
2 garlic cloves, minced
2 tbsp olive oil
1/2 tsp smoked paprika
1/8 tsp ground cumin

Preheat the broiler in your oven.  Place peppers on a baking sheet and set them directly under the broiler, turning them every minute or so until skin is completely black and charred.  Removed the peppers and immediately place them in a large resealable bag.  Let sit for 20 minutes.  After 20 minutes, take the peppers out and rub the skins off.  Slice off the tops and bottoms, then cut peppers down the middle, remove the seeds, and chop up the peppers.  WASH YOUR HANDS.  Add turkey, peppers, garlic, green onions, shredded cheddar, egg, panko, salt, pepper and paprika to a large bowl.  Gently mix until just combined and form into 4 equal sized patties.  Heat a large skillet over medium-high heat and add olive oil.  Add the patties and cook until brown on both sides, about 5 minutes per side.  Reduce the heat to low, top each burger with the sliced cheddar and cover.  Let sit for 1 minute until the cheese is melted.  Assemble the burgers with the buns, aioli, tomato slices and lettuce.

BBQ Aioli
Combine mayo, BBQ sauce, garlic, paprika and cumin in a food processor and blend until mixed.  With the processor on, pour in the olive oil until the mixture comes together.

Monday, February 24, 2014

Cream Cheese Sausage Balls

Another slam dunk for the Super Bowl party.  I know slam dunk is the wrong sports metaphor, but.. what's the point.  These were great leftovers, too.





















Cream Cheese Sausage Balls
from Just A Pinch

1 lb sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick mix
4 oz cheddar cheese, shredded

Preheat oven to 400F.  Mix all ingredients until well combined.  Roll into one-inch balls.  Bake for 20-25 minutes, or until brown.  Eat plain or serve with a dipping sauce.

Thursday, February 20, 2014

Grilled Pork Chops with Honey-Jalapeno Marinade

So good, so summery.  I cooked these on my grill pan, but I will make them again this summer on the grill.






















Grilled Pork Chops with Honey-Jalapeno Marinade
from Culinary Hill

1 cup vegetable oil
Juice of 2 lemons or limes
1/4 cup honey
6 cloves garlic, minced
1 jalapeno, seeded and minced
1 tbsp dried oregano
1 tbsp sweet paprika
1 1/2 tsp salt
1 tsp freshly ground black pepper
8 pork chops, bone-in or bone-less, trimmed of fat

In a small bowl, whisk together vegetable oil, lemon/lime juice, honey, garlic, jalapeno, oregano, paprika, salt and pepper.  In a large resealable bag, pour marinade over pork chops and rub in to the pork through the bag.  Marinate for 2 hours at room temperature, turning occasionally, or in the refrigerator overnight.  If refrigerated, remove from refrigerator 30 minutes prior to grilling.  Preheat grill or grill pan for direct grilling over medium-high heat.  Remove the pork chops from the bag and lay on paper towels.  Pat dry to remove excess marinade.  Grill the pork chops over medium-high heat, turning often, until browned, about 3-4 minutes total.  Transfer to a part of the grill that's low-medium hot and cover, cooking until they internally register 155F.  Transfer to a platter and cover loosely with foil.  Let the chops rest 3-5 minutes before serving.

Wednesday, February 19, 2014

Baked Butternut Squash & Apples

I got this recipe off the side of the package of pre-sliced butternut squash.  So delicious.  It tastes so overly indulgent.





















Baked Butternut Squash & Apples
from the packaging

1 pkg - 20 oz butternut squash
2 large apples, peeled, cored and sliced

Topping:
1/2 cup brown sugar
1/4 cup cold butter or margarine
1 tbsp flour
1/2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg

Preheat oven to 350F.  Spray a baking dish with cooking spray and add the squash and apples.  In a small bowl, combine topping ingredients and mix by smashing with a fork.  Sprinkle over squash and apples.  Cover with foil and bake for 45-50 minutes, until squash is tender and topping is brown.

Monday, February 17, 2014

Spicy Hawaiian Chicken Burgers

Oh my burger, I love this!  If I could only eat one thing for the rest of my life, it would be this burger.  Just... go make it.  And then we'll talk about it.





















Spicy Hawaiian Chicken Burgers
halved from The Girl Who Ate Everything

4 pineapple rings, sliced 1/2 inch thick
4 slices pepper jack cheese
4 hamburger buns
1 lb ground chicken
1 1/2 tbsp soy sauce
1/2 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp seasoning salt
1/4 tsp ground cumin
1/2 clove garlic, minced
optional for topping: red onion, chipotle mayo

Combine the ground chicken, soy sauce, paprika, chili powder, seasoning salt, cumin, and garlic in a large bowl.  Lightly mix with your hands and divide into 4 large even balls.  Form patties.  Refrigerate about 30 minutes.  Preheat grill to medium heat.  Coat grates lightly with oil.  Grill burgers over medium heat about 6 minutes per side until done.  Top with cheese for the last 1-2 minutes of cooking time to melt.  Remove to a plate and cover with foil to keep warm.  Add the pineapple rings to the grill and cook about 2 minutes per side.  Assemble burgers by topping the burger and cheese with pineapple, onion (optional) and chipotle mayo.

Sunday, February 16, 2014

Crock Pot Creamy White Chicken Chili

I confess again that I don't eat the soups I make, because I don't like soup.  But I hear that it was really good.  It pretty much disappeared not long after it was finished.






















Crock Pot Creamy White Chicken Chili
from Jamie Cooks It Up

4 (15 oz) cans white beans
1 (15 oz) can pinto beans
1 (14.5 oz) can diced Mexican stewed tomatoes
1 (4 oz) can green chilies
1/2 cup salsa
1 tbsp taco seasoning
1 chicken breast
1 chicken thigh
1/2 cup sour cream
1/2 cup heavy whipping cream
1 tsp oregano
1/2 tsp cumin

Drain the juice from the cans of beans and rinse in cold water.  Place all the beans in a large crock pot.  Add the green chilies, tomatoes, salsa and taco seasoning.  Stir and combine completely.  Place the chicken pieces in the pot.  Scoop some of the bean mixture over it so they're covered.  Cover the crock pot and cook on low for 7 hours, or on high for 4.  Remove the chicken from the crock pot and shred with two forks.  Toss it back into the pot.  Stir in sour cream, whipping cream, oregano and cumin.  Stir well to combine.  Cook on high for 15 minutes or until all ingredients are heated through.

If you have leftovers, add a little bit of milk when heating up.

Chicken Fajita Queso Dip

I've been on the quest for the perfect football dip.  Requirements:  meat, cheese, has to be warm.  This fit the bill perfectly!  And it was pretty well devoured during the Super Bowl.  





















Chicken Fajita Queso Dip
adapted from Inside BruCrew Life

2 tbsp olive oil
1/2 cup diced green pepper
1/2 cup diced onion
1 cup finely chopped cooked chicken
3 tbsp fajita seasoning mix
1 lb Velveeta, cubed (16 oz)
1 can Ro*Tel diced tomatoes with green chiles (10 oz. undrained)

Heat the oil in a skillet on the stove top.  Add the diced peppers and onion and cook until tender.  Stir in the chicken and fajita seasoning.  Meanwhile, add the Velveeta and Ro*Tel to a crockpot.  Stir in chicken fajita mixture.  Turn the crockpot to high and cover.  Stir frequently until cheese is completely melted and heated through (about an hour).  Serve with tortilla chips.

Wednesday, February 12, 2014

Ruth's Chris New Orleans-Style BBQ Shrimp

I give 100% credit to a Facebook friend who shared this recipe and I totally stole it without saying anything.  We often do our birthdays at Ruth's Chris over the past 8 years (we have 3 within our general area), but I've only ever had filet mignon, OBVIOUSLY.  So next time we go, maybe we'll share this or something, so I can compare to what I made.  Holy butter sauce.  It was so tasty.  I hope Ruth's Chris is as good as mine!






















Ruth's Chris New Orleans-Style BBQ Shrimp
from Just a Pinch

20 large (16/20) shrimp, peeled and deveined
1 oz canola oil
2-3 tbsp green onions, chopped
2 oz dry white wine
1 tsp chopped garlic
4 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1/2 tsp cayenne
1/2 tsp paprika
2 full sticks of salted butter

Heat a large skillet over high heat.  Add oil and then shrimp and cook until they are almost done.  Remove shrimp and set aside.  Add green onions to the oil and cook for 1 minute.  Add white wine and simmer until it's reduced by half.  When reduced, add garlic, Worcestershire, Tabasco, cayenne and paprika.  Shake the pan and cook for 1 minute.  Reduce heat to low.  Cut butter in small chunks and slowly add to pan, shaking to melt butter.  Add the shrimp back to the pan and heat through. Serve hot.

Sunday, February 9, 2014

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

Well, I tried something new and really different and it was... okay.  I guess when you're used to more "Mexican" flavored enchiladas and someone is expecting that flavor, this is the total opposite.  I thought they were good while I was eating them, but I probably wouldn't make them again unless I thought I could eat a whole pan by myself or I knew the person eating them would love the flavor.  I'll just have to stick to my original and rotate chicken, ground beef and shrimp.





















Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas
from Half Baked Harvest

Sauce:
1 1/2 cups sweet Thai chili sauce
1/2 cup soy sauce
1/3 cup dark brown sugar
1 tbsp peanut butter
1 tbsp tomato paste
3/4 cup pomegranate juice
1/4 cup rice vinegar
1 lime, juiced
1 tsp fish sauce
2 cloves garlic, minced
2 tbsp ginger, grated
1/2 tsp crushed red pepper flakes
1/2 tsp pepper

Enchiladas:
2 chicken breasts, cooked and shredded (about 1 lb)
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 1/2 cups mozzarella cheese, shredded
8-10 flour tortillas
for serving: diced avocado, pomegranate arils, chopped cilantro, green onions, queso fresco (all optional)
1/2 cup mozzarella for topping

Preheat oven to 350F.  Spray a 9x13" baking dish with non-stick spray.  Make the sauce:  combine all of the ingredients in a medium sauce pan.  Bring the sauce to a boil, reduce heat and simmer 10-15 minutes or until sauce has thickened slightly.  Remove from heat and set aside.  While it simmers, place the shredded chicken, sliced peppers, and mozzarella in a medium size bowl.  When the sauce is done, add about 3/4 cup of it to the bowl of chicken and mix well to coat.  Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds.  Hold a tortilla in your hand and spoon a little of the mixture down the center, tuck the edges and roll up.  Place the roll seam-down in the baking dish.  Repeat until you run out of chicken mixture.  Pour the remainder of the sauce over the enchiladas evenly.  Sprinkle with the rest of the mozzarella.  Bake for 30 minutes, until the cheese is melted.  Remove and top with whatever toppings you like.

Crockpot Pork Carnitas

I've made this a couple of times for dinner and it's come out perfectly every time.  It's so easy.  It usually makes a nice Sunday dinner and then almost a full week of lunches.  It's so versatile.  I've put it on salads, in wraps, in tacos, etc.  I have a feeling it will go into the recipe box of all the long-term recipes I recycle often.
































Crockpot Pork Carnitas
from Jo Cooks

2 lb pork shoulder
1 large onion, sliced in big pieces
1 tbsp garlic powder
1 tbsp cumin
1 tbsp chili powder
2 tsp onion powder
1 tsp dried oregano
1 tsp salt
1 tsp pepper
2 bay leaves
1 whole cinnamon stick
1 cup orange juice
1 beer
vegetable oil for searing the meat

In a small bowl, mix together garlic powder, cumin, chili powder, onion powder, oregano, salt and pepper.  Set aside.  Cut the pork into large chunks.  Rub the meat with the spice mix thoroughly, making sure each piece of meat is fully covered.  In a large skillet, heat some oil and sear the meat on all sides.  Sear the meat until it has a nice brown color to it.  Place the onion pieces in the bottom of the crockpot, followed by the bay leaves and cinnamon stick.  Add the meat on top of the onion, pour the beer and orange juice in the crockpot.  Cook on low for 6-8 hours.  After that time, remove the meat from the crockpot with a slotted spoon and place it on a baking sheet lined with aluminum foil.  Take two forks and shred the meat into smaller pieces.  Pour some of the leftover liquid from the crockpot over the meat.  Turn on your broiler and place the meat under the broiler on high, for about 5-10 minutes.  Don't burn it!  Flip the meat and broil again for about 5 minutes.  Serve on whatever you'd like.


Sunday, February 2, 2014

Spicy Chicken Burgers

This was interesting.  I don't know that it's my favorite burger, but it wasn't bad.  I should have played around with different toppings, but I was hungry.  In my search for this recipe I found a bunch of other burgers that I want to try!  Stay tuned.





















Spicy Chicken Burgers
from Eat Good 4 Life

1 1/2 lbs boneless, skinless chicken breasts, cut into chunks
1/4 cup Parmesan cheese
1 onion, cut in quarters
2 tbsp Tabasco sauce
1/2 tsp salt
2 tbsp olive oil.

In a food processor, add all ingredients except olive oil and onion.  Pulse until the chicken in minced, about 1 minute.  Add the onion and pulse for another few seconds until onion is chopped.  With your hands, form 5 burger patties and place them on a plate.  Heat the olive oil in a skillet over medium-high heat.  When the oil is hot, add the burgers.  Cook on each side for about 4-5 minutes.  Transfer to a plate and serve as desired.

Saturday, February 1, 2014

Lemon Garlic Potatoes

This recipe comes on the package for some kind of mini white potato in the grocery store.  I haven't seen them in a while, but I'm glad I wrote down the recipe.  It's a favorite in this house.





















Lemon Garlic Potatoes
from a bag of potatoes

1 bag mini white potatoes, halved
1/2 cup melted butter
2 tsp garlic, minced
1 tsp salt
juice of 1 lemon
1/4 cup Parmesan cheese

Preheat oven to 350F.  Place the potatoes in a greased 8x8" or 9x9" baking dish.  Pour the melted butter over the potatoes, sprinkle the garlic, salt and lemon juice.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 10 minutes more.  Make sure the potatoes are tender.  Remove from oven and sprinkle with Parmesan.

Friday, January 31, 2014

Lizzie's Cheese Dip

I don't know who Lizzie is, but neither does the original author of the recipe.  This recipe makes A TON, so make sure you really want to commit to it before making.  I took it all week to work for a snack with celery.  I actually preferred it on the celery to the crackers in the photo.  I'll have to halve the recipe because I really enjoyed it, but had too much left over.






















Lizzie's Cheese Dip
from Caveman Keto

2 lbs extra sharp cheddar cheese, shredded
1 small onion
2 cups mayonnaise
8 dashes of Frank's Red Hot
1 tbsp Worcestershire sauce
3 tbsp lemon juice

Shred the cheddar and place in large mixing bowl.  Shred the onion and add to the bowl.  Add all the rest of the ingredients and mix together.  Cover and store overnight in the fridge before serving.