Friday, December 27, 2013

Bagel and Cream Cheese Baked French Toast

The Menu:
Bagel and Cream Cheese Baked French Toast


The Original Recipe:
I received this awesome cookbook for Christmas. " The Pioneer Woman Cooks, A Year of Holidays."
I just knew I would find our Christmas breakfast inside. Don't let the title of this fool you. When I think of French Toast, I think of sweet. This dish is as Savory as it gets. I loved it. The kids, eh, not so much. It's ok, though, they had cereal. :)

The Recipe:

6 Everything Bagels
Butter for greasing pan
One 8oz. Package Cream Cheese
2 cups grated cheddar cheese
8 eggs
2 cups milk
1/2 cup heavy cream
1 Tbls chopped chives, plus more for serving
1 tsp. Dry mustard
1/2 tsp. Cayenne
1/2 tsp. Salt

Grease 9x13 casserole dish with butter. Tear bagels into peices and place in casserole dish. In seperate bowl, whisk eggs, milk, cream, cayenne, chives, mustard, and salt. Meanwhile, cut block of cream cheese into small squares and place them all over top of bagels in various places (note: whole top will not be covered). Pour egg mixture all over bagels. Sprinkle cheddar cheese all over. Cover with foil and refrigerate 2 hours or overnight. Bake 450 degrees for 45 minutes, uncover and finish baking 15 to 20minutes more. Cut and serve with extra chives...

My notes:
Well, I didnt change this recipe. I wanted to make it "as-is" because I knew the bagels were so flavorful. I would, however, change one thing. I would skip the cayenne and use some Siracha or even Franks Red Hot instead. I think that would give it just the right flavorful kick. Go ahead and try it! Just a few squirts should do!!

Thursday, October 24, 2013

Roasted Butternut Squash and Bacon Pasta

The Menu:
Roasted Butternut Squash and Bacon Pasta


 

The Original Recipe:
Boy oh boy! Doesn't that picture look good! I had a huge butternut squash I wanted to use. I found this recipe on Pinterest (where else!?!) and decided to try it. In my honest opinion, I would just go with a homemade Alfredo sauce or even use a jar of store bought Alfredo Sauce. This sauce was nothing to blog about. I had to add nutmeg, parmasean, some of the sautee'd onions, and lot's of salt and pepper to get it to taste halfway decent. That being said, the top was delicious! I could of just eaten a bowl of the squash, onions and bacon by itself!! So, do yourself a favor. 1. Try this recipe 2. Use your favorite Alfredo sauce or buy some already made. Just skip the Alfredo part of the directions!
 
Roasted Butternut Squash and Bacon Pasta via myrecipes.com

Ingredients 

  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (1-inch) cubed peeled butternut squash
  • Cooking spray
  • 6 sweet hickory-smoked bacon slices (raw)
  • 1 cup thinly sliced shallots
  • 8 ounces uncooked mini penne (tube-shaped pasta)
  • 1/4 cup all-purpose flour
  • 2 cups 2% reduced-fat milk
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 425°.
  2. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
  3. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
  4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
  5. Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Tuesday, October 22, 2013

Asian Turkey Soft Tacos

The Menu:
Asian Turkey Soft Tacos
 
The Original Recipe:
The ingrediants for this recipe sounded delicious! I pinned it on Pinterest in order to go back to make something out of this I knew my kids would love. I was right! Here is the original recipe via "The ComfortofCooking.com" I don't like to put already cooked meat in the crockpot. To many steps. If I'm gonna cook it ahead of time, I might as well cook it when we're ready to eat. This recipe is a fast recipe and didn't take long to make. My 8 year old helped me make this supper tonight, and boy it went over really well!

Slow Cooker Asian Chicken Lettuce Wraps

Yield: Makes 4-5 servings

Ingredients:

1 pound ground chicken1 red bell pepper, cored and chopped fine
1/2 yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup hoisin sauce
2 Tablespoons soy sauce
1/2 teaspoon freshly ground ginger
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked pepper
4 oz. sliced water chestnuts, finely chopped
1 cup cooked rice (I used brown)
3 scallions, thinly sliced
1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry
Sriracha hot sauce, for drizzling, optional
                                  

Directions:

Microwave ground chicken in a medium bowl, stirring occasionally, until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Crumble chicken with a wooden spoon and stir in bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cover and cook on low until chicken is tender, 1 1/2 to 2 hours.
Stir in water chestnuts, rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves and Sriracha hot sauce, if desired.
Enjoy!
TIPS
Make sure to use ground chicken not ground chicken breast.
The chicken mixture simmers on “Low” to keep from drying out, so don’t set to “High” to quicken the process. If you don’t have a slow cooker, or just don’t have time, simmer everything together in a large nonstick skillet until fully cooked and warmed through.



The Way I Made It My Own:
Yes, I changed a few things! I don't know if Tacos and Asian go together, normally, but these were a HUGE hit!! We also like our asian foods a bit sweet, too. You can eliminate the honey if you want. You can also make them into lettuce wraps. My kids prefered the tacos. :)

Asian Turkey Soft Tacos

Ingredients:

1 pound ground turkey
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked pepper
1 red bell pepper, cored and chopped fine
1/2 yellow onion, finely chopped
1 carrot, grated
2 garlic cloves, minced


Sauce:
1/2 cup hoisin sauce
2 Tablespoons soy sauce
1/2 teaspoon freshly ground ginger
1 Tablespoon Honey (additional 1 Tablespoon brown sugar is desired)

1 cup cooked rice (optional to add chicken bullion for more flavor)
3 scallions, thinly sliced
Clean and rinsed fresh baby Spinach

Directions:
Saute carrot, garlic, red bell pepper, and onion in lightly oiled pan. Add ground turkey; salt and pepper to taste,  saute until cooked through.
Meanwhile, combine hoisin, soy sauce, ginger, and honey (brown sugar if desired).
Stir sauce mixture into meat mixture. Heat through until bubbly. Add rice and scallions; stir. Serve on soft tortilla shells with spinach.

Buffalo Cauliflower

The Menu:
Buffalo Cauliflower
Hot and Steamy!

 
The Original Recipe:
So, I found this on Pinterest. What recipes, now a days, do I not find on Pinterest? I had to try out these Buffalo bites. They were really good! I would not compare them to buffalo wings, but they do hold up on their own as a great appetizer or even a good lunch! I had no problems with the mixture sticking to my cauliflower while it baked. It didn't run off or anything. They turned out perfect! I ate the whole half a head that I had made. No dipping sauce needed!


Buffalo “Chicken”-Vegetarian Style  recipe via "The Curvy Carrot"
Servings: enough for at least 3-4 people

Ingredients
1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons garlic salt
1 cup buffalo sauce
1 tablespoon unsalted butter, melted

Instructions
1. Preheat the oven to 450 degrees.
2. In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left).
3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.
4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)
5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.
6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.
7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Monday, September 30, 2013

Bacon Cheeseburger Sloppy Joe

The Menu:
Bacon Cheeseburger Sloppy Joes
 
 
The Original Recipe:
I was looking at a recipe for a Bacon Cheesburger Meatloaf. I decided I wanted to make Sloppy Joes out of it, instead, so that I would only have to use 1lb. of ground meat. This made 6 sandwiches. These were DELICIOUS! It was such a comfort food. I have made something like this before, but this was different enough to  share with you as it's own recipe.


Bacon Cheeseburger Sloppy Joes

1lb. ground turkey
1/3 cup mayonaise
1/3 cup ketchup
2 tsp. worstishire sauce
1 tbls. pickle relish
1 tbls. mustard

 6 slices bacon
6 tbls. french fried onion (like French's)
6 slices Monteray Jack Cheese

Fry bacon up in saute pan until crispy. Set aside. In same pan (you can take out some grease, but it gives flavor to the turkey). Add turkey, cook and crumble until cooked through. Add mayo, ketchup, worstishire sauce, pickle relish and mustard. Stir to combine and cook to heat through.

On bun, add cheese, fried onions, bacon and sloppy joe mix. Serve.

Wednesday, April 17, 2013

RoastBeef Chipotle Ranch Sandwich

The Menu:
Roast Beef Chipotle Ranch Sandwich



The Original Recipe:
The family and I have been having sandwich/sub night about once a month. We get to create our own sandwiches at home. I have to say, this was declicious enough that I wanted to share it with everyone!

Roast Beef Chipotle Ranch Sandwich

6 buns, bread, sub rolls of your choice
1 pkg. nitrate free roast beef
6 slices of bacon, cooked and broken in half

Sauce:
1 chipotle pepper (from the can with some sauce)
1/4 cup Ranch Dressing

Toppings:
Lettuce
thin sliced red onion
provalone or mozzarella cheese
tomato

chop the chipotle and mix with ranch. toast bun beforehand OR you can slather top with chipotle ranch dressing. Add bacon, onion and tomato. Apply roast beef to bottom of bun and top with cheese. Broil on high for 3 minutes until toasty and cheese is melted. Add lettuce and serve.

Monday, April 15, 2013

Sausage, Potato, Brussel Sprout Bake (or Grill)

The Menu:
Sausage, Potato, Brussel Sprout Bake (or Grill)
 

The Original Recipe:
I wanted to quickly throw something together for supper, tonight. I used the ingredients I had on hand, and this turned out so delicious I wanted to share it with everyone! It's not any recipe that I have read or found on the internet. It's something of my very own! It tasted so good. The tang of the mustard and vinegar goes nicely with the brussel sprouts. Sage goes great with pork. Overall, I think this is a true keeper and something I will make again! Not bad for my 500th post!

Sausage, Potato, Brussel Sprout Bake (or Grill)

1 pkg. Smoked Sausage, sliced
5 Red Potatoes, diced
1 onion, chopped
1 pkg fresh brussel sprouts or 1 pkg. thawed out (previously frozen) brussel sprouts, cut in half
2 tsp. Dijon mustard
2 cloves minced garlic
1/4 c. balsamic vinegar
1/4 c. olive oil
fresh sage, chopped (to taste-about 6 big leaves)
salt/pepper to taste

Whisk mustard, garlic, vinegar, oil, sage, salt and pepper in a bowl. In another bowl add sausage, onion, sprouts and potatoes. Then mix all ingredients together. Lay out on cookie sheet covered with foil. Bake 400 degrees until potatoes are soft and start to brown, about 25-30 minutes. Stir and broil on high about 5 minutes to crisp up a bit more. OR you can layer your grill with foil. Turn on medium high heat. Spread out mixture on grill, close lid and grill until potatoes are browned. Probably about the same time as the oven. I would peek every 10 minutes and give a gentle stir. It's done when the potatoes are soft and browned.

Friday, April 05, 2013

Breakfast Bubble-up Casserole

The Menu:
Breakfast Bubble-up Casserole
 

The Original Recipe:
I had some pork in our freezer that I wanted to use. I threw all this together as I was browning the pork. I wasn't quite sure what I had wanted to make with it yet, and I knew I didn't want the traditional sausage gravy and biscuits. I got my inspiration from a bunch of different dishes that I have made before. By tempering the eggs into the meat and gravy mixture, after it baked, it stayed so creamy. It was not dried out in the least.  This was such a delicious meal. I couldn't get over how delicious and creamy the casserole was. It wasn't spongy or eggy at all. It was just good!

Breakfast Bubble-up Casserole

1 lb. ground breakfast pork
1 small onion, chopped
salt and pepper to taste

Sauce:
2 tbls. butter
2 tbls. flour
1 cup milk
1/4 tsp. nutmeg
1/4 tsp. sage
salt and pepper to taste

Additional:
3 eggs, whisked with 1/2 cup milk
1 can buttermilk biscuits
1 cup Italian blend Cheese

Brown pork in skillet along with onion, salt and pepper. Set aside (I poured mine into the 9x13 casserole dish and spread out to cool). In the hot skillet, add butter. After butter has melted, add flour and make a roux. Once it's together, add the milk and whisk to make smooth gravy, adding nutmeg, sage, sage, salt and pepper to taste. After meat has cooled off a bit, whisk in egg mixture making sure to temper the eggs with the meat (if it's still warm). You don't want the meat to cook/scramble the eggs. After that's done, slowly pour the gravy mixture into the meat/egg mixture, again, being careful to do it slowly as to not scramble the eggs.  Cut biscuits into four's and layer over the whole casserole dish. Cover with Italian Blend Cheese (You can add the cheese before or after the biscuits) Bake 375 for 20 minutes or until biscuits are browned and casserole is firm.

Tuesday, April 02, 2013

Blue-Ribbon Corn Dog Bake

The Menu:
Blue Ribbon Corn Dog Bake
 

The Original Recipe:
It seems that I have lost the "at home all day" time to cook! Since we have moved to a new state, I have been extremely busy. It's one of those busy times that you sit and look back and wonder, "why did I ever wish for more to do?" because this is it! I am busy! I have made a few new meals over the past month, but I have forgotton to record them because we were running out the door for church or soccer practice or one of the many other things we have been doing since living here... This recipe comes out of 101 Cozy Casseroles from Gooseberry Patch. It's the cookbook that my recipe is published in! :D

Blue-Ribbon Corn Dog Bake

1/3 c. sugar
1 egg, beaten
1 c. all-purpose flour
3/4 T. Baking Powder
1/2 tsp. salt
1/2 c. cornmeal
1/2 T. butter, melted
3/4 c. milk
16-oz. pkg. hot dogs, sliced into bite size pieces

In a small bowl, mix together sugar and egg. In seperate bowl, mix together flour, baking powder and salt. Add Flour mixture to sugar mixture. Add Cornmeal, butter and milk stirring just to combine. Fold in hot dog pieces. Pour into a well-greased 8x8" baking dish. Bake uncovered at 375 degrees for about 15 minutes, or until a toothpick inserted near the center comes out clean. Serves 6

The Way I Made It My Own:
Now you could certainly make it as directed, above. I want to add, I made it only with 1/2 package hot dogs, but I do think the full package would be better. It puffs up a good bit, and there was a lot of dough that could have been filled with yummy hot dogs! I reduced the sugar and added some mustard. It was GREAT!!

1/4 c. sugar
1 egg beaten
1 c. all-purpose flour
3/4 T. Baking powder
1/2 tsp. course ground mustard
1/2 tsp. Salt
1/2 c. Cornmeal
1/2 T. butter, melted
3/4 c. milk
16 oz. pkg. hot dogs, sliced into bite size pieces

In a small bowl, mix together sugar, mustard and egg. In seperate bowl, mix together flour, baking powder and salt. Add Flour mixture to sugar mixture. Add Cornmeal, butter and milk stirring just to combine. Fold in hot dog pieces. Pour into a well-greased 8x8" baking dish. Bake uncovered at 375 degrees for about 15 minutes, or until a toothpick inserted near the center comes out clean. Serves 6

Wednesday, February 20, 2013

Mexican Bean Salad

The Menu:
Mexican Bean Salad
 

The Original Recipe:
We are having Grilled Chicken Quesadillas tonight, and I wanted something different to go with them. I love this recipe. It's like a 3 Bean Salad and a Salsa (which I have different versions, but I don't have my all-time favorite on my blog, yet!) all in one. It's so fresh and yummy. I could seriously eat, just this, for breakfast, lunch and dinner!


Mexican Bean Salad via allrecipes
1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans,
drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn
kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic,cilantro,cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold

Friday, February 15, 2013

Sage and Butternut Orzo


The Menu:
Sage and Butternut Orzo
The Original Recipe:
I haven't been changing recipes around as much, lately. My inspiration has left me. I am so glad that the few new dishes I have been making have the perfect recipe for me to follow (leaving out the need to change them!). This recipe is no different. It's delicious. I could have just eaten this as the main course. However, I did pair it with broiled Tilapia. I will be making this again.

Sage and Butternut Orzo

3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 4 cups)
4 cups canned low-salt chicken broth
1/2 cup dry white wine
1 cup orzo
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh sage

Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.

Tuesday, January 22, 2013

Indian Curry

The Menu:
Indian Curry
 

The Original Recipe:
This is a RR recipe that was featured on Crockpot365.blogspot.com. It is DELICIOUS! My kids even love this curry dish. They are some of the pickiest kids you will ever meet, but they are going crazy over this dish, as well. This is a true keeper! Furthermore, what could be more easier than putting it all in the crockpot? Need I say more...

Indian Curry (RR via Crockpot365)

 1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.)
- 1 can garbanzo beans, drained and rinsed
- 4-6 frozen skinless, boneless chicken thighs
- 1 T tomato paste
- 2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
- 1 t ground coriander
- 1 t ground cumin
- 1 inch peeled and grated ginger (I didn't use that much, I don't particularly care for ginger)- few dashes of hot sauce (I used Tobasco)
- 1 yellow onion. chopped
- 2 or 3 cloves of smashed and chopped garlic
- 1 green bell pepper, seeded and chopped
- 1/2 of an eggplant, chopped (I didn't peel)
- 1 sweet potato, peeled and chopped (I hate peeling sweet potato, so used a knife and lost a lot of the flesh accidentally)

The Directions.

Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.

Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.

Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.

Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.

Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.

Serve over rice; I used brown.

*4kowboys notes: I didn't use eggplant. I couldn't find any. I used a couple of carrots added with the sweet potato. I could see using butternut squash as a substitute. I served it over whit rice. I also doubled the sauce recipe in order to have enough to serve over the rice. This was just a fantastic dish!

Monday, January 14, 2013

Southwestern Turkey Sandwich

The Menu:
Southwestern Turkey Sandwich
Delicious and Full of flavor!
 
This is the mayo combo that goes on the sandwich. It makes leftovers for a few sandwiches!
 
The Original Recipe:
This is delicious! I don't know about you, but I find the more flavor my meal has, the less likely I am to snack or find something else that could satisfy the craving. This sandwich packs a punch with flavor. You will not be looking for something else to eat after this! I am trying to find more sandwiches to eat for lunch. I buy the Hormel lunch meat with no nitrates. I am (as are a lot of others) trying to eat healthier. I don't typically have a very good breakfast or lunch. It's all about to change.

Southwestern Turkey Sandwich

1/4 cup reduced calori mayo.
2 tbls cilantro, chopped
2 tsp. lime juice
1/2 tsp. cumin
1/8 tsp crushed red pepper

2 slices mixed-grain bread
2 slices deli-sliced turkey (smoked)
1 peice lettuce
1 slice thin purple onion
1 thin sliced tomato slice

Combine mayo, cilantro, juice, cumin and red pepper. I love the bread toasted, but you don't have to. Spread the mayo combo on half the bread. Add tomato, lettuce, onion and turkey. You may think you need cheese. You don't. It's delicious with out it!