Friday, June 29, 2012

Cheddar and Bratwurst Crescents



Here's another crescent recipe I found for you guys! What did the world do before crescent rolls? Personally, I don't think I could live without them. The original recipe for these was for caramelized onions and bratwurst. Well, I made the onions according to her directions, but they came out burnt and blackened. Not sure if I didn't stir them enough (I just did what the directions said), or if my stove is just very different from hers, but it didn't work out.

Making the bratwurst in the oven is genius though. In the past we've always grilled it, but baking it was awesome. It took only 40 minutes and came out perfect. Since my onions had to go in the trash, I just decided to top each bratwurst slice with cheese (you can never go wrong with cheese!), and they were just fine. We loved them.

This is a super easy recipe to make either for dinner, or for a get-together or barbecue. Just set out a plate of these with whatever else you're serving, some different mustard choices for people (we love French's Horseradish Mustard), and you're good to go!

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'Cheddar and Bratwurst Crescents'
Source: Adapted from Mama Loves Food

Directions

4 bratwurst
8 slices of American or Cheddar Cheese
2 packages crescent rolls, 8 count
mustard for dipping (we used Horseradish Mustard)

Directions

1. Heat oven to 375. Place bratwurst on a foil lined baking sheet and bake for 40 minutes (turn once at the 20 minute point).

2. Cut each bratwurst in half lengthwise and then cut each piece in half width-wise (this should give you 16 pieces of bratwurst).

3. Unroll crescents and separate into 16 triangles.

4. Place a piece of bratwurst on each crescent, and top with half a slice of cheese.

5. Roll crescents starting from the wide end and ending at the narrow end.

6. Bake (at 375) for 11 to 13 minutes or until crescents are a golden color.

7. Serve with mustard.



Thursday, June 28, 2012

Mexican Pizza




I love Taco Bell. I love everything Taco Bell has to offer. When I was 18 I worked as the night manager for the Taco Bell in Groton, CT (8pm - 4am...good times). I never tired of the re-fried beans, massive burritos, tiny Meximelts, nachos drowning in cheese, and the Mexican Pizzas. My absolute favorite. It's a wonder I didn't leave that job weighing 400 lbs...or needing a new intestinal tract (maybe THAT'S where my Crohn's Disease came from!....Hmmmmm).

Unfortunately, as I've gotten older, my body has started to rebel against some of my past favorites. It allows me to eat Taco Bell peacefully about once every couple months. It let's me frequent places like McDonald's and Burger King a little more often, but not much.

When I saw this recipe I was super excited. I'm not sure why it never occurred to me to just make my beloved Mexican Pizza's at home, but it didn't. I altered this just a bit. Instead of making this exactly like Taco Bell's, and using two tortilla shells for each, I just used one, making more of an 'open faced' version. If you'd like the original way better, just click the source link under the recipe title. She made hers with two tortilla's per pizza.

Jesse loved these. I did too...well, I loved the four bites my body allowed me to take before knocking me out for the rest of the evening. I learned a new and very important lesson with this particular recipe...I can never ever again eat canned re-fried beans. EVER. Wow. That was a whole new level of stomach pain.

Anyway, if you're one if the lucky folks out there who can eat anything and everything without consequence, then (aside from you totally sucking), I highly recommend this. Jesse ate his and half of mine. I'm just glad someone was able to enjoy it!

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'Mexican Pizza'
Source: Adapted from The Country Cook

Ingredients

1 pound ground beef
1 package taco seasoning
1 can (14 oz.) re-fried beans
1 can (12 oz.) Enchilada Sauce
1 package flour tortilla shells
1 package shredded Mexican cheese blend
1 medium tomato, diced
sliced green onions

Directions

1. Heat oven to 350.

2. In a medium pan, brown ground beef. Drain. Add taco seasoning and water (per directions on package).

3. Place tortillas on a greased baking sheet in a single layer. Bake 4-5 minutes, flip and bake another 4-5 minutes, or until golden brown.

4. In a microwaveable-safe bowl, heat re-fried beans for 45 seconds, stir, and heat for another 30 seconds.

5. Assemble pizzas. On each baked tortilla, spread a layer of re-fried beans, then place a layer of seasoned ground beef. Spoon a bit of the enchilada sauce on top of the beef and top with shredded cheese.

6. Place the pizzas back onto the baking sheet and bake for 3-4 minutes (just until the cheese melts).

7. Top with diced tomatoes, green onions and sour cream.



Wednesday, June 27, 2012

Nacho Mac N’ Cheese



Well, I have finally found a mac n cheese recipe that Jesse does NOT like! I think the tomato and avocado chunks threw him off because, even after I removed them, he still wanted nothing to do with this dish.

The recipe calls for two jalapenos, but I instead used one green chili, chopped, so our mac n cheese had absolutely no heat to it. Even still, he didn't much care for it.

I, on the other hand, loved it! It was creamy and cheesy (but not too cheesy), and I really liked the added texture of the tomatoes and avocados. So much so that I added more to stir into my bowl.

Oh, and the blog where I got this from, Life's Ambrosia, is my new favorite blog. I highly recommend, whenever you find yourself with some free time, to scroll through her recipes. She has some awesome stuff. I printed out three of them for this week alone! Once again...thank you Pinterest.

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'Nacho Mac N’ Cheese'
Source: Adapted from Life's Ambrosia

Ingredients

2 cups dried elbow macaroni
4 tablespoons unsalted butter
1/2 medium yellow onion, diced
2 jalapenos, diced
1 can evaporated milk (12 oz)
2 eggs, slightly beaten
2 cups grated medium cheddar cheese
1 cup grated jack cheese
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
2 tomatoes, diced
2 avocados, pit and skin removed, diced

Directions

1. Bring a large pot of water to boil and cook pasta 7–8 minutes. Drain and rinse under cold water to stop the cooking. Set aside.

2. In the same pot, melt 2 tablespoons of butter over medium heat. Stir in onions and jalapenos. Cook just until softened, about 3 minutes.

3. Return macaroni to the pot and reduce heat to medium low. Stir in the remaining butter. Once butter has melted stir in milk, eggs, cheddar and jack cheese, kosher salt, cumin and chili powder.

4. Cook for 10–15 minutes or until the sauce thickens, stirring frequently. Do not allow the sauce to boil or it will curdle.

5. Remove from heat and let stand 5 minutes. Let stand a little longer if the sauce still appears a little thin. Stir and spoon into bowls. Top each bowl with diced tomatoes and avocados.



Tuesday, June 26, 2012

Chicken in Basil Cream Sauce



I am a total sucker for 'Cream Sauce'. You could smother an old tire in cream sauce, and I'd be all over it. I'm not really a huge fan of chicken, so when I do make it, I prefer it to be

1. Breaded

and

2. Smothered in some sort of sauce

Check and check. This was really good! Even Heath, who just kind of tolerates chicken, really liked this. Now, Italian bread crumbs happen to be my favorite breading, but I imagine you could also use panko if that's what you prefer.

My cream sauce wasn't quite as creamy as I would have liked, but I also didn't allow it to cook longer (we were really hungry). I'm sure you could also toss in a bit of cornstarch to thicken it up faster, but it wasn't a big deal for me.

Glad I tried this though. I'm always looking for new recipes that make chicken just a little less boring, and this was certainly one of them!

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'Chicken in Basil Cream Sauce'
Source: Adapted from The Girl Who Ate Everything

Ingredients

1/2 cup milk
1/2 cup Italian bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1 clove garlic (1/2 teaspoon minced)
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon black pepper

Directions

1. Place milk and bread crumbs in separate, shallow bowls. Cut chicken breasts into smaller pieces using kitchen shears (or a knife). You can also pound your breasts with a meat mallet to make them thinner.

2. In a large skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove to a large plate and cover to keep warm.

3. Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.

4. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. For a thicker sauce, cook a little longer (5-7 minutes). Spoon sauce over chicken, and serve.



Monday, June 25, 2012

Beef and Bean Crescent Pockets



Here's an easy weeknight recipe that I came across a few months ago. I made this awhile ago, but since it was kind of a forgettable meal, I've been keeping it in my drafts. Don't get me wrong, it was good, and we all liked it, and it's certainly easy, but it's beef, beans and cheese rolled up in a crescent roll...nothing to get real excited about.

The good thing about this recipe is, well, two things actually...it's one of the few things Jesse ate without me having to fight with him, and also, it's pretty adaptable. You can stick all sorts of things in these pockets...green peppers, onions, green chili's, add whatever spices you prefer. Huh...I love how I thing of these things after I make the recipe.

Anyway, hope you're all having a decent Monday! Mine started out good, then decided to literally rain all over my parade. When I set out for the grocery store it was a little cloudy, but nothing crazy. Well, just as I left the check-out line with all my groceries it started pouring. Lovely. And of course, the ONE time my garage is inaccessible (I'm refinishing a dinning set we have...it may be the death of me), I can't pull the car in so I have to unload in the rain. Good times.

But all is well now. Got a little laundry to do, some vacuuming, then back out to apply more stain. I think I may have underestimated just how much work this project would be. Heath has been laughing at me the entire time. Whatever. I'll show him... :)

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'Beef and Bean Crescent Pockets'
Source: Adapted from Pillsbury

Ingredients

1/2 lb ground beef, cooked, drained
1/2 cup black beans, rinsed, drained (from 15-oz can)
2 tablespoons taco seasoning mix (from 1-oz package)
2 cans (8 oz) crescent creations seamless dough OR regular crescent rolls
1 cup shredded Cheddar cheese (4 oz)

Directions

1. Heat oven to 375. In 10-inch skillet, mix beef, beans and taco seasoning. Heat to boiling over medium-high heat, stirring occasionally.

2. Separate dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon beef mixture down center of each rectangle; sprinkle with cheese.

3. Starting with short side, roll up; pinch edges to seal. Place seam side down on ungreased cookie sheet. Sprinkle with remaining cheese.

4. Bake 15 to 20 minutes, or until golden brown.



Friday, June 22, 2012

Stuffed Shells



Happy Friday all! Things are good over here...getting things done. Jesse is all registered and ready to go for his new school in Groton. The lease is signed, deposit sent, and Heath is scheduling the movers this afternoon! We're aiming for a pack-up date of mid-August. Hopefully it all goes smoothly, but one never knows with the military (I'm thinking of you Rebecca) :(

The realtor here in Charleston wants to start showings of this house as soon as next week. As renters we've never had to deal with showings before, so hopefully it's not too much of an inconvenience. I don't plan on going anywhere while they're here (I'm not letting strangers walk through my house without my being here. The house may not be mine, but everything in it IS), but I'll go read out back and stay out of there way. Hopefully it re-rents quickly so we don't have to deal with that for our last two months.

Oh well...I guess we'll see! Hope you guys have a great weekend! Oh, and these shells were awesome. Easy and tasty, and much better than the frozen shells you can buy in bulk (though those aren't bad on lazy nights. Schwan's makes some pretty decent ones). Ok, till next week!

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'Stuffed Shells'
Source: Adapted from 101 Cookbooks

Ingredients

1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon salt
1 cup shredded mozzarella
1 bunch of chives, minced
20-25 jumbo dried pasta shells
1 jar of preferred pasta sauce
parsley, chopped (for garnish)

Directions

1. Heat oven to 350.

2. Cook the shells according to package instructions in salted water until al dente. (If you overcook, the shells will tear as you fill them). Drain and let cool long enough to handle with your hands.

3. While pasta is cooking, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella and chives. Set aside.

4. Spread 1/3 of sauce across the bottom of a greased 9 x 13 in baking dish. Fill each shell with ricotta, and arrange in a single layer in the pan. Spoon remaining sauce over the shells, cover with foil and bake for 30 minutes. Uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the parsley and serve hot.



Thursday, June 21, 2012

Macaroon Kisses



I've been trying to ease into this whole 'Baking' thing a little more. I still don't like it, and baked goods still don't like me, but I'm s-l-o-w-l-y starting to get a teeny bit more comfortable with baking.

I saw this floating around on Pinterest awhile back and pinned it to my Dessert board...where it sat. And sat. I was looking for a semi-easy dessert to make last week when this caught my eye, all lonely, sitting at the bottom of it's board...forgotten. Looked easy enough, so I decided to give it a go.

Not bad! It mixes up real quick, and I love recipes that have you roll the dough in your hands, instead of plopping it down on a baking sheet with a spoon. I feel I have more control when I can physically mold each cookie to be the exact size I want.

Now, for some reason, no matter how long I baked these, my coconut didn't get all nice and browned  (I went about 4-5 minutes over baking time trying to achieve the golden-brown flakes...didn't happen). Not sure if that's just the way it's supposed to be, or if I did something wrong (though I can't imagine what...I followed the directions to the letter), but it didn't affect the taste at all.

The overall verdict was success! Jesse and I really liked them. Heath, well, Heath doesn't really like coconut, so I wasn't expecting much excitement out of him. For someone who doesn't like coconut though, he still managed to make 5 of them disappear!

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'Macaroon Kisses'
Source: Adapted from Rook No 17

Ingredients

2 1/2 cups all purpose flour
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
2/3 cups butter, softened
6 oz. cream cheese, softened
1 1/2 cups granulated sugar
2 egg yolks
1 Tablespoon plus 1 teaspoon Vanilla extract
1 Tablespoon plus 1 teaspoon juice from a fresh orange
10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
1 bag Hershey Kisses (48 pieces)

Directions

1. In a medium bowl, sift flour, baking powder and salt.  Set aside.

2. Beat butter, cream cheese and sugar in a medium bowl with an electric mixer until light and fluffy. Add egg yolks, vanilla and orange juice and beat till smooth.

3. In 1 cup increments, mix flour in to the butter mixture. Add the 6 cups flaked coconut and beat to combine.

4. Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.

5. Heat oven to 350. One at a time, scoop dough into 1.5" balls (about the size of a large walnut). Roll dough between your palms, then roll in the bowl of remaining coconut (4 cups).  Arrange on an ungreased baking sheet at least one inch apart (cookies will spread slightly).  A standard cookie sheet should accommodate a dozen cookies at a time.  Bake 12-14 minutes, until the cookies puff and are very lightly browned.

6. Remove from oven. Immediately press one Kiss into each cookie.  Return pan to oven and bake for an additional minute.

7. Remove pan from oven and cool on a rack for 10 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.




Wednesday, June 20, 2012

Shrimp Tacos



As I've mentioned before, I do NOT care for Greek yogurt. Not one teeny tiny bit. But every time I've tried it, it was as a straight yogurt. I've never used it in a recipe before, and I almost didn't use it here. I was planning on substituting sour cream, but I figured I'd give it a try just to see what happens...it wasn't bad!

Not gonna lie, it wasn't my favorite, and next time I make this (which there will be a next time because the shrimp was awesome), I'm going to try it with the sour cream. So...just putting that out there. Most people will probably want to stick with the yogurt because it's healthier than sour cream or mayo, but I'm not too concerned about that.

Glad I tried this though...as I said, the shrimp was awesome. And crazy simple. I had no idea that shrimp sauteed in a little oil and sprinkled with salt and pepper would be so tasty, but it was! And I definitely recommend using the cabbage instead of switching to lettuce (as I almost did). The cabbage was really good with the shrimp and the yogurt sauce. This was a definite winner!

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'Shrimp Tacos'
Source: Adapted from Clean And Delicious

Ingredients

1 lb of frozen shrimp, defrosted, peeled, & deveined
6 oz Greek yogurt
1/4 cup chopped cilantro (or parsley)
2 tablespoons lime juice
1/2 teaspoons cayenne pepper
1/2 a head of cabbage, thinly sliced (about 5 cups)
8 flour tortillas
4 teaspoons extra virgin olive oil
Salt and pepper to taste

Directions

1. Mix yogurt, cayenne, lime juice, cilantro (or parsley), & salt in a small bowl, set aside.

2. Heat two teaspoons of olive oil in a medium skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.

3. Cut shrimp into thirds to make little bite size pieces. Sauté in remaining two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done (3-5 minutes, or until completely pink).

4. Place tortillas on a microwave safe plate and warm in microwave for 12-18 seconds. Prepare tacos...place a scoop of cabbage on the warmed tortillas then top with shrimp, and cilantro sauce.



Tuesday, June 19, 2012

Pop-Pop's Oatmeal and Biscuits



This isn't really a recipe so much as I'm just sharing a different way to eat your morning oatmeal. I absolutely love oatmeal and biscuits. My Grandfather (my Mom's Dad) ate his oatmeal like this, and I've never forgotten it.

Tear up some biscuits, mix them into your oatmeal with a crap-ton of sugar and there you go...a sweet and tasty breakfast! Now, some people may not be diggin' the whole 'dump a ton of sugar on your oatmeal' thing, but I don't care. If it was good enough for Pop-Pop, it's good enough for me! You can of course skip that part, but it'll be pretty bland.

You could also try this with flavored oatmeal. I never have...for some reason this is just one of those recipes I never mess with. I always make it just the way he ate it. I figure if it ain't broke, don't fix it!

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'Pop-Pop's Oatmeal and Biscuits'
Source: My Grandfather

Ingredients

1 cup Quaker oats original oatmeal
1 cup water
salt
2-3 tablespoons milk
sugar to taste (I use about 3 tablespoons)
biscuits of choice (I use Grands!)

Directions

1. Heat oven to 375. cook biscuits according to package directions.

2. Meanwhile, pour water and a dash of salt in a small pan. Bring water to a boil and stir in the oats. Cover and cook 5 minutes, stirring occasionally. Remove from heat and let stand for 5 minutes.

3. Remove biscuits from oven and allow to cool for a few minutes. Transfer oats to a bowl and add milk one tablespoon at a time until desired consistency is reached.

4. Sprinkle desired about of sugar over oats (I like mine very sweet, so I use about 3 tablespoons). Tear 2-3 biscuits into small pieces and stir into oatmeal. Add more biscuits while eating if desired.

**You can of course use instant oatmeal or even flavored oatmeal if you so choose. I've just always made it this way. Either way, you have to wait for the biscuits to cook, so the instant oatmeal won't save much time**



Monday, June 18, 2012

S'more Stuffed Chocolate Chip Cookies



So, if any of you have been on Pinterest in the last week, then I'm sure you've seen THIS pin floating around...it's everywhere. I don't know how many times it's been pinned (she doesn't have a counter), but it has to be about a gazillion.

Anyway, as soon I saw it, I knew I needed it. Like...right then. That very minute. I got up off my lazy ass, put some shoes and a bra on (I'm not quite that girl...yet), drove on down to the Publix, and got what I needed for this.

Now, as you know, I'm lazy. I like short-cuts...a lot. The evil genius who came up with this recipe actually made her own cookie dough... AND graham crackers!! Yeah, not this girl. I just picked up a Toll House cookie dough log and a box of graham crackers, and I was more than satisfied.

Now, one log will get you exactly TWO cookies. Yeah...wasn't expecting that. These suckers use up a crap-ton of cookie dough, so I made my recipe state 2 dough rolls, giving you 4 cookies. You're going to need to be patient when assembling these. Think back to art class, when you were working with clay. That's what it's like, you have to carefully mold the cookie dough around the s'more. If you get impatient and try to hurry, you'll break the graham cracker and end up with a mess. So go slowly and it'll eventually turn out.

When I took these out of the oven I initially thought it was a 'Pinterest Fail'...see how the marshmallow oozed out of the top of my cookie? It's ok though. Didn't hamper the orgasmiclly fantastical taste of this little treat one bit. The cookie was cooked to perfection and the s'more inside was an amazing gooey mess.It just wasn't the most photogenic cookie ever made.

Anyway, thank you Smells Like Home, for sharing this awesome recipe you stumbled on. Already Heath and Jesse are asking when I'm going to make them again...this is a definite winner, so glad we tried it!

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'S'more Stuffed Chocolate Chip Cookies'
Source: Adapted from Smells Like Home

Ingredients

2 cookie dough rolls at room temperature (32 oz each...I used Toll House)
8 graham cracker squares, broken into halves
4 marshmallows, snipped in half lengthwise
1 full-size Hershey’s bar, divided between each of the prospective cookies

Directions

1. Heat oven to 325 degrees. Line two baking sheets with parchment paper.

2. Lay half of the graham crackers out on the baking sheets  (two crackers per sheet).  Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top, completing the s’mores.

3. Sandwich the s’mores between two large spoonfuls of room temperature cookie dough and carefully work the dough around the s'more (be patient and go slowly so as not to break the crackers). Use the remaining dough to wrap around the sides of each s’more; the result should resemble a small cookie brick.

4. Space the cookies at least 4 inches apart on the two baking sheets.  Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula.  (While baking, the s’mores will press down under the weight of the cookie dough and will sink further while cooling.  It's ok if the cookies don’t completely cover the s’mores).

5. Transfer the cookies to wire racks and cool for at least 10-15 minutes. Serve warm or at room temperature.



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Sunday, June 17, 2012

Happy Father's Day!!



Happy Father's Day to all you Dad's, and to my hubby...the best father a little boy could ever ask for. We love you Daddy-O!


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'Bacon Flowers'
Source: Adapted from Our Best Bites

If you're at all interest in making these super cool 'flowers', then I highly recommend heading on over to Our Best Bites and looking at her very easy-to-follow photo tutorial. These were a cinch to make, and Heath absolutely loved them :)


Friday, June 15, 2012

Kansas City Dogs



BBQ pulled pork on a hot dog? Yes please! I love hot dogs. All kinds of hot dogs, I'm not picky. That's one thing I'm gonna miss about Charleston...Sonic. Sonic has such awesome dogs. And this little place in Summerville called Perfectly Franks. That guy is the Mad Hatter of hot dogs. It's Jesse's favorite restaurant EVER. His fav is the Frank Morgan...a hot dog covered with mac n cheese. As for me, I have far too many favorites to name, though Franklin's Tower is a stand out (with cream cheese, bacon and grilled onions...Mmmmmm).

This is a great weekend grillin' recipe for those of you who plan to cook out this weekend. Oh...and for Father's Day. I keep forgetting about Father's Day! We're gonna keep it simple here. Heath wants to go out for Mexican tomorrow, so we'll do that. I plan on whipping up this Bacon Bouquet I saw over on Our Best Bites as a fun little gift. Disgusting? Possibly, but I think it's really cool. If nothing else, it'll definitely be a memorable Father's Day present!

Ok guys, have a great weekend! And Dad's enjoy your day!

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'Kansas City Dogs'
Source: Adapted from Pillsbury

Ingredients

8 turkey hot dogs
1 cup refrigerated barbecue sauce with shredded pork (from 18-oz container)
8 hot dog buns, split
1/2 cup pickle slices
2 medium green onions, sliced (2 tablespoons)
Mustard, if desired

Directions

1. Heat gas or charcoal grill.

2. Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.

3. Place sauce with pork in medium microwavable bowl; cover loosely. Microwave on high 45 to 60 seconds, stirring every 30 seconds, until hot.

4. Place hot dogs on buns. Spoon about 2 tablespoons sauce with pork on each bun. Top with pickles, onions and mustard.



Thursday, June 14, 2012

Pistachio-Crusted Salmon with Lemon Cream Sauce



I'm gonna make this quick because the sun is shining and I've got stuff I want to do today!

I know, I know, another salmon recipe. I can't help it though...I love the stuff. Plus it's really good for you, so that's always nice. I think I saw this in my latest Taste of Home Magazine. I pretty much knew I would love it since I have such a fondness for pistachios, and I was right. It was good.

The sauce was a little more runny than I expected, but I still enjoyed it. I suppose you could add a little cornstarch to make it a bit thicker. It's definitely something that I'd make again though.

Ok guys, I'm off to enjoy this beautiful day! Maybe some pool time, or some yard work...don't know, don't care. I just want to be OUTSIDE!

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'Pistachio-Crusted Salmon with Lemon Cream Sauce'
Source: Adapted from Taste Of Home

Ingredients

4 salmon fillets (6 ounces each)
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/4 cup mayonnaise
1/2 cup finely chopped pistachios

Sauce

1 shallot, chopped
1 tablespoon olive oil
1 cup heavy whipping cream
2 teaspoons grated lemon peel
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper

Directions

1. Heat oven to 375. Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.

2. Bake for 15-20 minutes or until fish flakes easily with a fork.

3. Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon peel, salt and cayenne; bring to a boil.

4. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.



Wednesday, June 13, 2012

Provolone Pepper Jack and Ham Grilled Cheese



Well, I have learned something during these last 5 days of non-stop rain and clouds...if we're ever stationed in Bangor, WA, I will go absolutely mad within a week of moving there.

I am so sick of rain! My yard is a nasty, mushy mess. The poor dog has a crap-ton of pent up energy since I won't let him run around the sopping wet backyard, then come in and roll around all over the carpet. It's been grey and insanely humid. The mosquitoes are lying in wait planning to take over the town...I can feel it. They EVERYWHERE. It's just been all around miserable here.

Hopefully by the weekend we'll get to see our old friend, the Sun again. It's not looking too good though.

Anyway, this is a sandwich that was born out of hunger and a need to use stuff up. I'm not one to usually just put things together willy-nilly, but I'm tired of throwing out cheese, so I used up what I had. It was surprisingly good! I was actually really proud of myself that I came up with something edible totally on my own! It happens so rarely. I've decided that Pepper Jack on grilled cheese is my new favorite thing. If you've got some lying around, I definitely recommend trying it :)

Well, if you have the sun wherever you are please enjoy it. Lord knows we're missing it down here!

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'Provolone Pepper Jack and Ham Grilled Cheese'
Source: My own creation

Ingredients

2 Slices of bread
2-3 slices of deli ham
2 slice of provolone cheese
1/4 cup shredded Pepper Jack cheese
1 tomato, sliced
butter

Directions

1. Place sliced provolone on one slice of bread. Top with ham, shredded pepper jack, 2 slices of tomato, and finally the other piece of bread. Spread the outside of both slices with butter.

2. Melt butter (or use cooking spray) in a small skillet on medium heat. Grill sandwich until golden brown on both sides (about 3-4 minutes per side). 



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Tuesday, June 12, 2012

Chicken Caesar Salad Squares



I'm not a big fan of Caesar salads, but Heath loves them. I saw this and figured it would probably be something he would like...and since it also used crescent rolls, I would probably like it as well. And I did. A lot.

I was actually surprised by how much I liked this. I thought it had more of a chicken salad taste to it, topped with some Caesar dressing, but maybe that's just me. Heath really like them too. Jesse, not so much, but I was expecting that.

And the best part? They were super easy. If you can find Crescent Creations (crescent roll dough without the perforations), then I highly recommend using that. I've never been able to find them here (the one and only strike against my beloved Publix), but they seem like they would make so many recipes so much easier. I swear, no matter how well you seal those damn perforations, a seam is gonna pop somewhere while baking. Every. Time.

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'Chicken Caesar Salad Squares'
Source: Adapted from Pillsbury

Ingredients

Filling

2 cups cubed cooked chicken breast or 1 can chicken breast in water, drained (12.5 oz)
1/2 cup shredded mozzarella cheese or Italian cheese blend (2 oz)
1 tablespoon grated Parmesan cheese
1 tablespoon bacon pieces
2 tablespoons Caesar dressing
1 tablespoon mayonnaise
1 clove garlic, finely chopped
1 teaspoon lemon juice

Crust

1 can crescent rolls  (8 oz) OR 1 can Crescent Creations seamless dough (8 oz)

Garnish

1/4 cup Caesar dressing
1 cup shredded romaine lettuce

Directions

1. Heat oven to 375. In medium bowl, mix filling ingredients until well blended.

2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle.

3. Spoon about 1/2 cup chicken mixture onto center of each dough rectangle. Bring the 4 points of each rectangle up over filling; firmly pinch to seal, forming a square.

4. Bake 16 to 21 minutes or until deep golden brown. Remove from cookie sheet. Garnish each with 1 tablespoon Caesar dressing and 1/4 cup shredded lettuce.



Monday, June 11, 2012

Breakfast Banana Split



For something that looks so deliciously evil, this is actually a very healthy breakfast! Well, that kind of depends on how much Nutella you dump on top of the healthy stuff...but it's got healthy bones!

I saw this on (where else?) Pinterest and made it the next day. It was a simple and very tasty breakfast. It's amazing how Nutella just makes everything so much better.

I planned to use vanilla yogurt but accidentally bought strawberry, so that's what I went with. Wasn't bad, but I still prefer the vanilla. You can use any type you like. The original recipe called for Greek yogurt, but I don't like that stuff. Blueberry would probably be pretty tasty!

Ok guys, hope you all have a great week!

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'Breakfast Banana Split'
Source: Adapted from Bake At 350

Ingredients

1 banana
3 strawberries, sliced
1/2 cup yogurt (any flavor)
Nutella

Directions

1. Slice banana length wise and place in a dish.

2. Spoon yogurt between banana slices and top with sliced strawberries.

3. Spoon desired amount of Nutella into a small plastic bag and microwave for 10-15 seconds. Push Nutella down into the corner of the bag. Snip off a small piece of the corner and drizzle over entire dish.





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