Pork Chops and Cabbage

The Bun is currently having a meltdown of all meltdowns.  He has decided just in the last three nights that he doesn't want to eat "real" food anymore for supper.  Pushes his spoon away and spits out whatever we give him.  I even try to trick him and mix pieces of whole food with his baby food, but tonight he says he can't be fooled.   So, I have walked away leaving him to melt for a little while.  I wanted to write down this recipe before I forgot.  The Dish Washer and I had this several nights ago and we both thought it was really good.  I got the idea from a recipe I saw online, but that "recipe" didn't give any measurements.  And a few of the ingredients it called for, I didn't have.  So I made do with what I had and added a few things I thought would be a good addition.  No picture, because I think cabbage is the worst thing to take a picture of.

Pork Chops and Cabbage

pork chops
salt and pepper
olive oil
cabbage, chopped
1/2 c. white wine
1/4 c. red wine vinegar
1 tsp. ground mustard

Season chops with salt and pepper.  In a large skillet, brown pork chops in a little olive oil on both sides.  Remove from skillet.  In same pan, add cabbage and stir to coat in remaining olive oil.  Season with salt and pepper and add ground mustard.  Stir for a few minutes.  Add white wine and vinegar.  Cook down for another few minutes.  Return chops to pan.  Cover and simmer until chops are done.

And the latest issue of Paula's magazine has something similar that uses sausage.  I'll have to try that and get back to you...

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That's enough melting for tonight...let me go rescue him. 

French Silk Chocolate Pie

Two weeks ago I had a tonsillectomy, so food and I have not been friends.  In fact, I was hardly able to enjoy Thanksgiving.  Blessing or curse?  Not sure!  I made this pie for our Thanksgiving lunch because I thought it would be easy on my throat...and it sure was good.  This is my mother in law's recipe and I never even attempted to make it because I thought it must be too complicated.  It was a piece of cake (or pie) and I even made my own whipped cream to go on top.

***This does contain raw egg, so be warned pregnant ladies!!  (And other people who wish to not eat raw egg.)***

French Silk Chocolate Pie

1/2 c. butter, room temperature
3/4 c. sugar
5 Tbsp. cocoa, plus 1 Tbsp. butter, room temperature
1 tsp. vanilla
2 eggs
1 graham cracker crust

In bowl, cream butter, gradually add sugar, creaming until light.  Blend in cocoa, 1 tbsp. butter and vanilla.  Add 1 egg at a time, beating 3 minutes after each egg on medium speed.  (I used speed 6 on my kitchen aid mixer).  Pour into graham cracker crust and chill overnight.  Top with whipped cream when ready to serve.

Eggplant Patties

The Dish Washer grew up eating these.  This was my first time to attempt to make them and they were so good.  I grew up eating Eggplant Casserole and basically this tastes like that...only fried!!  What can be bad about that??  :)

Eggplant Patties

1 medium eggplant

20 Ritz crackers

1-1/4 c. shredded cheddar cheese

2 slightly beaten eggs

2 Tbsp. parsley

2 Tbsp. green onion

garlic powder to taste

1/2 tsp. salt

1/8 tsp. pepper

2 Tbsp. cooking oil

Peel eggplant, chop, cook, drain and mash.  Combine all other ingredients except cooking oil.  Shape into 3 inch patties and cook in oil over medium heat, 3 minutes on each side.

Baked Ziti

This was an interesting baked ziti recipe that I came across, because instead of traditional ricotta cheese it called for a cream cheese mixture.  Yummy!

Baked Ziti

2 lbs. ground beef
2 cloves garlic, minced
2 tsp. salt
2 (15 oz.) cans tomato sauce
2 (8 oz.) pkgs. cream cheese
2 c. sour cream
12 green onions, including green parts, chopped
16 oz. noodles
2 c. grated mozzarella cheese

In a skillet, brown meat.  Add garlic, salt and tomato sauce, simmer about 10 minutes. 

Soften cream cheese and blend thoroughly with sour cream.  Add green onions and set aside. 

Boil noodles until 3 minutes before package directions, drain.

In a 9x13 or (2) 8x8 pans, layer noodles, cream cheese mixture, and meat sauce.  Repeat layers.  Sprinkle cheese on top.

To freeze:
Spray foil with non-stick cooking spray and cover casserole prior to baking.  Freeze. 
Thaw in refrigerator when ready to bake.

To serve:
Bake uncovered at 350 for 30 minutes.

Baked Eyeballs

Picture from Pilsbury website

The second part of our weekend consisted of My Buddy and Skittle coming into town to celebrate Halloween.  Several years ago, I picked up a Pillsbury Halloween cookbook from the grocery store and always thought the ideas inside were fun.  The Dish Washer gave me a hard time about this one, but it is all about children using their imaginations!  I thought it was fun.

Baked Eyeballs

Caramel-Pecan Tart

There was a lot happening this weekend in our house!  We started the weekend by The Dish Washer and I celebrating our anniversary with a special trip out to dinner.  I made this special treat for The Dish Washer's parents who came in to babysit.  It's pretty rich, so one small piece will go a long way.  It is from Southern Living and my mom made it several years ago, and I have kept a copy for a long time just waiting to make it.  Now was the perfect time.

Caramel-Pecan Tart

3-1/2 c. coarsely chopped pecans

2 c. all-purpose flour

2/3 c. powdered sugar

3/4 c. butter, cold and cubed

1/2 c. brown sugar

1/2 c. honey

2/3 c. butter

3 Tbsp. whipping cream

Arrange pecans in a single layer on baking sheet.  Bake at 350 for 5-7 minutes or until lightly toasted.  Cool on wire rack 15 minutes or until completely cooled.

Pulse flour, powdered sugar, and 3/4 c. butter in a food processor 5 to 6 times or until mixture resembles coarse meal.  Pat mixture evenly on bottom and up sides of a lightly greased 11 inch tart pan with removable bottom.

Bake at 350 for 20 minutes or until edges are lightly browned.  Cool on a wire rack 15 minutes or until completely cooled.

Bring brown sugar, honey, 2/3 c. butter, and whipping cream to a boil over medium-high heat.  Stir in toasted pecans, and spoon hot filling into prepared crust.

Bake at 350 for 25-30 minutes or until golden and bubbly.  Cool on wire rack until completely cooled.

John's Apple Dumpling Delight

This is one of the most decadent desserts you will EVER eat!  It is absolutely delicious and super easy.  I made it while my family was in town visiting for Halloween.  If you like apples, you will not be disappointed.  How could you with 1-1/2 sticks of butter?  It's the one dessert that my father in law, John, knows to make for himself.  :)

John's Apple Dumpling Delight

2 Granny Smith apples
2 cans crescent rolls
1-1/2 sticks butter, melted and still warm
1-1/4 c. sugar
1/2 tsp. cinnamon
1 (8 oz.) can of lemon lime soda (Sprite, 7up, Mountain Dew)

Cut each apple into 8 slices.  Remove core and peel.  Lay slices in a dish and microwave for 1 minute and 20 seconds.  Separate rolls into 8 triangles with each can.  Roll apple slice - one in each triangle, beginning at the large end rolling down and press sides to close.  Place in 9x13 dish.

Add sugar and cinnamon to melted butter and stir.  Spoon on top of each dumpling.  Pour drink all around.  Bake at 350 for 30 minutes.

Chocolate Chip Oatmeal Cookies

Well, I just stuck with what I already had.  I decided to make the version of Neiman Marcus cookies that I already had.  And as you can see, we had to take their picture on the school of choice since most of these are probably going to the "other school." 

Chocolate Chip Oatmeal Cookies

1 stick of butter, room temperature
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 c. flour
1/2 tsp. soda
1/4 tsp. salt
1/2 tsp. baking powder
1-1/4 c. oats, blended to fine powder
1 small pkg. chocolate chips (I prefer milk chocolate)
3/4 c. chopped nuts (I used pecans)

Cream the butter and both sugars.  Add egg and vanilla, mix again.  In separate bowl, combine flour, soda, baking powder, salt and oatmeal.  Stir in sugar mixture until well incorporated.  Stir in chocolate chips and nuts.  Drop with cookie scoop.  Bake for 10 minutes at 375.

Baked Bean Soup

LET SOUP SEASON BEGIN!!  I'm so excited for the cooler weather!  It just makes me feel better!  I couldn't wait to share this recipe with you, so you are getting two in one day!  Don't let the weirdness of this recipe title get to you.  If you like baked beans, this soup is for YOU!  I'm so excited for The Dish Washer to get home and try it.  I suspect he will love it!

Baked Bean Soup

1 lb. ground sausage (I used maple)
1 onion, chopped
1 clove garlic, minced
2 Tbsp. butter
1 (32 oz.) can of baked beans or leftover baked beans
half-n-half*

In a large saucepan, saute onion and garlic in butter until tender.  Add sausage and brown.  Drain off grease.  Add baked beans and simmer until warmed through.  Next, stir in half-n-half until it reaches the consistency you like.

*On the half-n-half, I used the whole 16 oz. carton.

Green Chile Quiche

I love quiche!!!  I made this several months back and just remembered that I did to tell you about it.  So good and so easy.  And again, you notice the green chiles!!

Green Chile Quiche

1 deep dish pie crust
1 (4 oz.) can chopped green chiles
1 cup shredded Monterrey Jack cheese
1 1/2 cups shredded cheddar cheese
3 eggs
1 1/2 cups half & half
1/4 tsp. cumin

Whisk the eggs, half & half, and cumin together; set aside. Sprinkle cheeses in pie shell reserving 1/2 cup cheddar for top. Sprinkle chile over cheeses, reserving a few for the top.

Pour egg mixture over the cheese. Sprinkle with remaining cheese and chiles. Bake at 350 degrees for 35-40 minutes, or until knife inserted comes out clean. Our baking time was a little longer than 40 minutes. Serve warm!

Clear BBQ Sauce

This weekend The Dish Washer and I celebrated our at-home tailgating with his dad and a Boston butt we cooked in the crockpot.  Certainly not as good as it is smoked (or from a professional BBQ joint, for that matter), but it was pretty good for the crockpot.  One of my first trips home with him when we were dating, I remember trying this BBQ sauce that his mom makes.  It is juicy and vinegary.  As you can see, it's not really clear.  Once you pour it over your meat, though, you can't see that there is a sauce.  I guess that is where it gets the name.  So good.  Maybe it is the Carolina blood in me, but I prefer a tangy, vinegary BBQ sauce over a sweet BBQ sauce any day. 

Clear BBQ Sauce

2 Tbsp. butter
1 onion, chopped
1 c. vinegar
3 Tbsp. Worcestershire sauce
1/2 c. water
salt and pepper to taste
2 tsp. Tabasco sauce
1 Tbsp. lemon juice

In saucepan, saute onion in butter until tender; do not brown.  Add remaining ingredients.  Cook until blended. 

*Very runny.  Great for pouring over pulled pork or dipping.

Hot Fudge Brownie Cake

from myrecipes.com

This past weekend, I was able to get away for a day full of tailgating with The Dish Washer.  My mom came up to keep The Bun and I knew I had to feed her well to thank her.  Actually, she probably would have starved just to be with The Bun.  But I tried to feed her well anyway.  I made this as a treat!  It was good.  Not too sweet and PERFECT over ice cream.  It is from Southern Living.

Hot Fudge Brownie Cake

Mustard Baked Chicken

Last week my in-laws came to see The Bun.  I wanted to try this new recipe because it sounded so good.  AND is was SO good, but my chicken didn't get cooked through like my thermometer read!!  I tell myself after I cook a whole chicken that I will NEVER do it again but always do.  Then our world got a little turned upside down when The Chicken Farmer's heart wasn't "beeping" right again.  While I was at my parents helping out and trying to get some real food on the table instead of the pizza and chicken fingers we had been eating, I decided to try the rub on a pork tenderloin.  It was good, but I prefer it on the chicken.

Mustard Baked Chicken

1 (4 lb.) whole chicken
1 Tbsp. paprika
1-1/2 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
2 Tbsp. Worcestershire sauce
1 Tbsp. olive oil

Remove giblets and neck, and rinse chicken with cold water; pat dry.  Place chicken in a large zip-top plastic freezer bag.  Stir together paprika and next 5 ingredients until well blended; rub over chicken, coating evenly.  Seal and chill at least 30 minutes or up to 8 hours, turning occasionally.  Remove from marinade, discarding marinade.  Place chicken in a roasting pan.  Bake at 425 for 50 minutes or until meat thermometer inserted in thickest portion registers 170 degrees.  Let stand, covered, 15 minutes before slicing.

Next time I make this, I will just use chicken pieces and bake or maybe even grill.

**To avoid raw chicken, I have even baked this as individual chicken pieces.  See picture above.

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11/29/12 update:  Recently we have been using this marinade for pork roasts and it is SO good!

Jalapeno-Basil Pork Chops

This sounded interesting to me, but I was a little underwhelmed.  The Dish Washer said not to throw the recipe out altogether, but I won't be in a big hurry to make it again.  Not bad...just not my favorite.

Jalapeno-Basil Pork Chops

1 (10 oz.) jar jalapeno pepper jelly

1/2 c. dry white wine

1/4 c. chopped fresh basil

4 (1-inch-thick) bone-in pork chops

1/2 tsp. salt

1/4 tsp. pepper

Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts.  Remove from heat, and let mixture cool completely.  Pour 3/4 c. pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat.  Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.  Remove chops from marinade, discarding marinade.  Sprinkle evenly with salt and pepper.  Grill, covered with grill lid, over medium-high heat until thickest portion registers 160 degrees.  Serve with remaining pepper jelly mixture.

Putting Up Okra...for frying

We've been on the receiving end of a lot of fresh okra in the last few weeks.  My mother in law told me how she puts up her okra and The Dish Washer loves Mama's okra, so I thought I would do it just the same.

Wash all okra.  While still wet, cut into small slices.  In a large bowl, coat with cornmeal.  Once coated lay in single layer on a cookie sheet covered in wax paper.  Allow to flash freeze.  Once frozen, place in ziploc bag and then it is ready for frying when you are.

Southwest Mashed Sweet Potatoes

We've already talked about my love for savory sweet potatoes.  I'm always looking for new ways to try them out.  When I was recently going through recipes I cut out over the years I found this one.  We became huge green chile fans on our honeymoon in Santa Fe and haven't looked back since.  I knew we had to try it.

Southwest Mashed Sweet Potatoes

5 to 6 medium-size sweet potatoes
1 c. sour cream
1/2 c. butter, softened
1 (4 oz.) can chopped green chiles
3/4 tsp. salt
1/4 tsp. pepper

Peel potatoes and cut into cubes.  Bring potatoes to a boil and boil 12 minutes or until tender.  Drain and return potatoes to pan.  Add sour cream and next 4 ingredients.  Mash with potato masher until smooth.  Serve warm. 

Oatmeal Cookies

We spent the afternoon at the lake visiting new friends in their new town and new home!  The only housewarming thing I could come up with was to make something from the kitchen.  I decided on the universal oatmeal cookie.  Most people like them, so I didn't think I could go wrong.  These were some of the best oatmeal cookies I have made.  Some cookie flavors I prefer chewy and less crispy, but oatmeal cookies are good crunchy...to me, anyway!  These have a good crispness to them.

Oatmeal Cookies

1 c. shortening
1 c. brown sugar
1 c. sugar
2 eggs, slightly beaten
1 tsp. vanilla
1-1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. oats

In a bowl, cream together shortening and sugars.  Add in eggs and vanilla until well incorporated.  In a separate bowl, combine flour, salt and baking soda in a bowl.  Stir in to cream mixture.  Then add oats until well mixed.  Drop by spoonful on ungreased baking sheet.  Bake at 350 for 14 minutes.  (You could bake for less time if you don't want them too crispy.) 

Cinnamon Baked French Toast

After our supper club, I was left with a loaf of French bread.  I knew it couldn't stay or I would single-handedly eat the whole thing.  I had marked this recipe as a must try, so I decided now was the time.  I made it that night after supper club and took it to Sunday school the next morning.  That French bread was the gift to keep on giving! 

Pioneer Woman's Baked French Toast

I didn't have whole milk or heavy cream on hand, so I just made it with skim milk (for whole milk) and evaporated milk (for heavy cream).  I'm sure it is much better with the other two ingredients, but it was still pretty good with my skim milk.  PW's got it going on!!

Low-Country Boil

I am resolved to get in the kitchen and start trying new recipes again.  My brain is in recipe overload and I have several that are already on my to do list.  The ingredients are purchased...I'm ready!  I can't guarantee that I will always take a picture which really stinks, because I love looking at pictures with food!  But my pictures are never that appetizing anyway, so I guess it doesn't really matter!  Obviously, my idea of printer friendly recipes is also a disaster and so that shouldn't be expected either.  I'm just going to stick with sharing the recipes!! 

We went the whole summer without having our Sunday school supper club and The Dish Washer and I were really missing it, so we decided to host August.  We love having people over to the house and The Dish Washer decided he wanted to do a low country boil as a good way to end the summer.  First of all, we have never made it before.  Second of all, I HATE shrimp!!!  But I took one for the team and Low-Country we were!  I think it is a pretty basic thing and other than our potatoes getting a little overcooked (meaning they didn't hold their shape and wanted to mash whenever you went to scoop) it was a pretty good success for our first time.  The Dish Washer even built a special cooking station.  He actually built it for frying fish.  We've only done one fish fry since we have been married, but now that we have this maybe we will do more!  It's empty right now, but here is the picture.

Random side note is that you can see one little sprout of basil.  Normally I have basil coming out the wazoo, but this year my basil has disappointed me.  I blame it on a pesky chipmunk living in the vinca you see behind the table.  I tried to scare him off with some dashes of cayenne pepper!  I bet that really woke him up the first morning he got a sniff!  :)  Anyway, from all of my "chatting" you can tell I have missed this.  Let's get to the recipe:

Low-Country Boil

1/4 pound fully cooked, smoked sausage per person, cut into 1 inch pieces

1/4 c. Old Bay seasoning, or more to taste (we used MUCH more but we had a LARGE pot!)

2 small new potatoes per person

1 ear fresh corn, per person, shucked, silked and broken in half (The Dish Washer prefers white corn)

1/2 pound large fresh shrimp per person, shell on

Fill a large pot with enough water to cover all of the ingredients.  Add the sausage and Old Bay seasoning and allow to boil for about 20 minutes so that the sausage can flavor the water.  Taste, and add more seasoning if you think you need more.  Add the potatoes and boil for about 15 minutes.  Add the corn and boil about 10 minutes more.  Finally, add the shrimp and allow to cook for 3 minutes.  Taste shrimp and it is cooked through, drain immediately and serve.  We dropped ours down in a cooler to keep it cooler while everyone fixed a plate and went back for seconds, but I think it more fun to dump it out on newspaper.  And EVEN better if you drop the tailgate and dump it out on newspaper! 

Serve with cocktail sauce and tartar sauce.

Glazed Pork Chops

This is so quick and easy.  And YUMMY!

Glazed Pork Chops

2/3 c. apricot preserves
1/2 c. Italian salad dressing
2 Tbsp. Dijon mustard
Pork Chops

Mix the first three ingredients and marinate pork chops in Ziploc bag overnight  Save the marinade for basting during the cooking process.  Grill until chops are ready.

Chile Verde Pork Balls

I saw a recipe for beef meatballs using salsa verde and decided to try my own spin on it.  I opted for ground pork instead of beef.  The Dish Washer loved this, but it was WAY TOO HOT for me!!!  Next time, I will look for MILD salsa.  Here's what I did...(already forgot about pictures again)

Chile Verde Pork Balls

2 lbs. ground pork
1 egg
1 onion, chopped fine
1/2 c. oats
cumin powder to taste
salt and pepper to taste
1 jar of salsa verde (watch out for heat!!)
Sour cream

In a bowl, combine first 6 ingredients and form into meatballs.  In a large skillet, cook balls until done.  Once they are done, pour salsa over the top, cover and simmer for 15 minutes.  If you would like to have a thicker sauce, uncover and turn up the heat stirring constantly until it reaches the consistency you would like it to be.  Serve with sour cream to cut the heat.

These also went in the freezer once they were completely cooked (with the sauce) and The Dish Washer can eat them later for lunch!

Chicken Florentine

I certainly don't claim to be a good photographer!!  In fact this is more delicious than it looks in this picture!!  Anyway, wanted to have a picture since I haven't been too good about pictures lately!  I wanted to try this recipe and now it is a family favorite!  Such great taste!!!  It would be great for company because it makes so much!! 

Chicken Florentine

5 chicken breasts, cooked and shredded

2 (10 oz.) packages frozen spinach, thawed and drained completely

2 cans cream of mushroom soup

1 c. mayo

1 c. sour cream

2 c. shredded cheddar cheese

2 Tbsp. lemon juice

1 tsp. curry powder

salt and pepper to taste

1/2 c. dry white wine (can substitute with chicken broth)

1/2 c. grated Parmesan cheese

1/2 c. bread crumbs

2 Tbsp. butter

In a bowl, combine soup, mayo, sour cream, cheese, lemon juice, curry powder, salt and pepper, and wine.  Stir together until combined.  Add shredded chicken and drained spinach.  Mix well.  Place mixture in greased 11x7 casserole dish.  Combine Parmesan cheese and bread crumbs.  Sprinkle over the top.  Dot with butter.

Bake at 350 for 30 minutes or until bubbly. 

It made such a large amount for the two of us, so I put some of the meat mixture in a freezer bag with directions about the topping and baking.  When I am ready to cook it again, I will thaw completely before baking.

It would be great served with rice, but since The Dish Washer doesn't eat rice, we just ate it as is.  BORING!!

Peanut Butter Brownie Trifle

This past weekend, we had The Bun's baby dedication at our church.  Afterwards we had our family over to our house for lunch.  Because we would be at church and had such a large crowd coming, I wanted to do something easy.  So we had all cold foods that I made the day before and just pulled out of the fridge when the service was over.  Our menu consisted of:

Luncheon Chicken Salad with Croissants
Sweet Potato Salad
Roasted New Potato Salad (that I normally serve warm, but served chilled this time)
Not Yo' Mama's Banana Pudding
Granny's Cut Out Cookies (shaped with a cross cookie cutter)
And this delicious trifle!  Chocolate/Peanut Butter lover's dream!!!

I tore the recipe out of a magazine months ago and saved it this whole time for this special occasion!

For the kids, I did have grilled cheese sandwiches and chips.  The sandwiches were baked in the oven and kept warm until lunch time.

Peanut Butter Brownie Trifle

1 fudge brownie mix (13x9 pan size)
1 pkg. (10 oz.) peanut butter chips
1 pkgs. (13 oz. each) miniature peanut butter cups
4 cups cold milk
2 pkgs. (5.1 oz. each) instant vanilla pudding mix
1 c. creamy peanut butter
4 tsp. vanilla extract
3 (8 oz.) cartons frozen whipped topping, thawed

Prepare brownie batter according to package directions; stir in peanut butter chips.  Bake in a greased 9x13 baking pan at 350 for 20-25 minutes or until a toothpick comes out clean.  Cool and cut into 3/4 inch pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons of whipped cream.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.  Spoon a third of the pudding mixture over the top.  Repeat layers twice.  Cover with remaining whipped topping; garnish with reserved peanut butter cups.  Refrigerate until chilled.

Spam and Potatoes

I love fine dining or even just casual dining for that matter, but I am not too proud to admit that I LOVE fried Spam!!!  Just this week our Sunday school had a discussion on Spam and they were shocked to find out I had just bought three cans of it at the grocery store!!! 

I think Spam gets a bad wrap.  I would bet that the majority that say they hate it have never tried it!  The Dish Washer is anti-Spam, but if he tried this he would like it.  It is pork, afterall.  One of his favorite meats.  :)

Spam and Potatoes

3 medium baking potatoes
1 large onion
1 can Spam
vegetable oil

Chop potatoes, onion and Spam into bite size pieces.  In a large skillet, pour some vegetable oil into the pan.  Allow to warm.  Cook the potatoes alone for a little while before adding the onions, so that you don't burn them.  Once onions and potatoes are browned, add Spam and continue until browned.

I only season the potatoes with pepper.  The Spam is salty enough for me, so add salt according to taste.

Very good served with ketchup on top!!  :)

Taco Seasoning

The other day I was planning to make Taco Meatloaf and went to the pantry to get a taco seasoning packet.  Not one!  Bummer!  I went straight to the internet and found out how to make my own.  Very easy and the meatloaf tasted just right.

Taco Seasoning

1 Tbsp. minced onion
2 tsp. chili powder
1-1/2 tsp. salt
1 tsp. garlic powder
1 tsp. cornstarch
1 tsp. ground cumin
1/2 to 1 tsp. cayenne pepper

Mix all ingredients.  Makes the equivalent of a 1-1/4 oz. package of taco seasoning.

Chicken Tortilla Soup

Sitting around waiting on The Bun has not been easy. My to do list is complete, bags are packed and literally all I am doing is waiting for him now. And the gates aren't even beginning to open for his arrival! I'm trying to stay busy, so I got in the kitchen and made a soup because I love to freeze soup and this will give us something to pull out after his arrival. Or maybe before if I am 42 weeks pregnant and don't feel like cooking!! :) I've got my other household chores on a schedule now that I am a full time "homemaker." Today is washing sheets and going to the grocery store. That transition from full time worker to full time housewife hasn't been as easy as I expected it to be, even though that is all I have ever wanted to be! It was tough giving up something that I had worked so hard at, but I am learning to release control.

This soup was so easy because everything was out of a can. And honestly, I have tasted better versions of this soup but can't argue with easy!

Chicken Tortilla Soup

1 (10 oz.) can chicken, drained
1 onion
olive oil
cumin, to taste
chili powder, to taste
2 cans cream of chicken soup
1 can Rotel
1 can black beans
1 can white corn, drained
1 (14.5) oz. can chicken broth

In a pot, heat olive oil and add onion. Cook until tender. Add chicken to onions and season liberally with cumin and chili powder. Next add the other cans and stir. I did have leftover chicken stock I saved from last week, and not really sure how much I ended up adding. Add as much as you want until your soup reaches the consistency that you would like it to be. Simmer on low until heated through. Serve with tortilla chips.

To freeze: Allow to cool and place in freezer safe container (I use ziploc bags.) and freeze up to three months.

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Sausage and Cheese Frittata

from myrecipes.com

I made this a while back when Mom and Dad came to town to see our Christmas tree and The Bun's nursery. I am just now getting around to posting this, but I have a few recipes that I am going to be adding and hopefully with The Bun's very quickly approaching arrival, I will get better about sharing recipes again...maybe when he is sleeping. We will see.

Sausage and Cheese Frittata

1 (12 oz.) package ground pork sausage
8 large eggs
1/3 c. milk
1/2 tsp. pepper
1/4 tsp. salt
1 Tbsp. butter
1 c. shredded cheddar cheese


Preheat oven to 350. Brown sausage in a 10-inch ovenproof nonstick skillet over medium-high heat. Drain and remove sausage from skillet. Wipe skillet clean. (You can see I used a cast iron skillet and it stuck a little.) Whisk together eggs, and next 3 ingredients until well blended. Melt butter in skillet over medium heat; remove from het and pour half of egg mixture into skillet. Sprinkle with cooked sausage and cheese. Top with remaining egg mixture. Bake at 350 for 23-25 minutes or until set.

Cheese Bites

These were what I made for The Dish Washer's family Christmas. I found them to be very good. I messed up and didn't carefully read my recipe, so be sure you look closely and use 1/2 block of cream cheese instead of 1 whole block of cream cheese. :)

Cheese Bites

*Tip- Use a piece of dental floss pulled taut to cut chilled cream cheese. (I used this tip and it is really helpful!)

1/2 (8 oz.) block of cream cheese
1 (16.3 oz.) can refrigerated flaky buttermilk biscuits
1/2 c. jalapeno pepper jelly

Cut cream cheese into 24 pieces, and let soften. Separate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into center of each biscuit cup; top each with 1 cream cheese piece. Bake at 425 for 8-10 minutes or until golden brown. Let stand 10 minutes before serving.

Chicken Squares

HAPPY NEW YEAR!! I am so excited about what this year will bring to our family! I literally was making a new pitcher of tea when the clock struck 12:00. I took about a 4 hour nap when I got home (thanks to needing benadryl that knocks me out cold) and woke up with a burst of energy. The Dish Washer was hungry and my unexpectedly long nap prevented me from making a soup recipe I wanted to try. I was trying to scrounge something up and thought of this recipe. I can't believe I haven't put it on here before. I made this ALL THE TIME when I was still living at home in jr./high school. It is originally from a school cookbook. Sister hated them, but mom and I loved them. They are so quick and easy and I had everything that I needed.

Chicken Squares

3-4 boneless, skinless chicken breasts
butter
onion
1 (8 oz.) cream cheese
2 cans crescent rolls

Boil chicken until cooked. Allow to cool and shred. In a medium skillet, saute onions in butter. Once tender, add cream cheese until melted. Add chicken and mix well until it is all incorporated. Roll out the crescent rolls, keeping 2 individual crescent rolls connected to make one square. (You will have 8 total squares from these two cans...hope that makes sense.) Place spoonful of chicken mixture on one side of square and fold over to connect the pieces. Place on baking sheet and bake at 350 for about 15 minutes or until golden brown.