Thursday, December 27

HOMEMADE veggie (butternut squash) "Potato" Chips



HOMEMADE veggie (butternut squash) "Potato" Chips

I have been wanting to try this idea of homemade veggie chips for awhile. Having burgers for dinner was a good excuse. 


The end result of trying something completely new like this was... Yum! They tasted great! I wasn't too thrilled that I couldn't rush it very much. You really need an afternoon to just let them crisp up. I usually don't have that kind of time except on weekends. The crunchier and more dried out they get the better they tasted. I was able to make 3 small handfuls (perfect side for 3 people) that complemented our burgers. This will definitely be a "go to" side dish for burgers, hot dogs, and others.  I got the idea from pintrest.com,  but I couldn't locate the direct link. (Paprika was my idea since I love flavored chips). 


Ingredients:

1 butternut squash neck, peeled, and cut as thinly as you can (mine was 8 oz)
1/2 tsp salt
1/4 tsp pepper
1/8 tsp smoked paprika
1 tsp olive oil


Directions:

1. Preheat the oven to 250 degrees (low & slow) 

2. Cut & peel your squash (the straight neck part only) 


3. In a bowl combine and coat the squash with the oil and all the seasonings except the paprika.


4. Line a large cookie sheet with parchment paper. 

5. Lay the squash circles flat, and sprinkle half of them with the paprika for contrast


6. Bake for 1 hour


7. Pull it out of the oven and use a fork or fingers to turn the squash over. Bake for another 45 minutes or until dark and crunchy like chips

8. Eat! 



Hope this makes your next burger night or sandwich lunch special. Enjoy!
From my family to yours!

Thursday, December 20

Chipotle Pizza Casserole: make ahead meal


Here is a picture of a slightly spicy, stringy melted cheese, familiar pepperoni pizza flavors of tomato, and pepperoni all put together with a few hidden and not so hidden veggies into one easy pasta dish. Aka.. how to get your family to eat at least 3 veggies in one meal (or more if you use a homemade veggie tomato sauce).

When I saw this recipe I knew it would be a great vehicle to add in some extra veggies to my family's diet. I also liked the idea of having something that tasted like pizza! I was right. My son and husband gobbled this right down. Casseroles or anything with cheese is great for adding whatever veggie you want your family to eat. Cheese has magical powers. My son and husband are great veggie eaters but the mom part of me always wants to push it a little bit more. The original recipe did have the spinach but by adding some homemade pizza sauce (made with veggies) and some frozen broccoli - it makes the dish even that much healthier. The original recipe can be found here. We ate this while watching the Christmas Carole movie with George C Scott.... perfect. Something slightly spicy and comforting at Christmas. 


Ingredients:


1 pound or a whole box of tube pasta like ziti

1/2 pound of ground turkey
4 cups (28 oz) of homemade or store bought pizza sauce
1 Tbs olive oil
3 1/2 oz frozen broccoli
1/4 tsp salt
5 oz of frozen chopped spinach, thawed, and squeezed dry
4 tsp Italian seasonings
2 tsp minced garlic
3 oz of shredded jack cheese + 4 oz of shredded jack cheese + 1 cup shredded Parmesan cheese 
1/4 tsp garlic powder
1/2 tsp red pepper flakes
1/4 tsp pepper
1/2 cup of water
3 1/4 oz (1 package of pepperoni)
1 chipotle in 1/2 tsp adobe sauce, finely diced 
1/4 cup white wine
fresh basil (optional) for garnish
save a little handful of shredded cheese (optional) for garnish



Directions:

1. Cook pasta according to directions


2. In a skillet cook the ground turkey in the olive oil.... half way through cooking add the minced garlic. Deglaze the skillet with a 1/4 cup of white wine. Scrap up any bits of meat from the pan. 


3. In a large bowl combine cooked ground turkey, frozen spinach separated a bit with fingers or a fork, frozen broccoli, all the seasonings, pasta or pizza sauce, chipotle and 1 cup of shredded cheese


4. Drain the pasta, and fold it into the bowl with the other ingredients into the bowl. 


5. Preheat oven to 300 degrees


6. The orginal recipe said to spray the baking dishes but I didn't think this was necessary with nonstick cooking spray. Dump all the bowl's contents into 2 baking dishes or 1 very large one. I used a 8 inch square and rectangle glass baking dishes. Top each baking dish with the remaining cheese. 3 oz of cheese for the square, and 4 oz for the rectangle. 


7. Bake both dishes for 25 minutes uncovered, and then increase the heat to 350 for more 5 minutes 


8. Eat and enjoy. Let the pans cool completely if storing. Wrap with clear plastic wrap and foil or use a lid. Then fridge or freeze the second pan of pizza casserole for later in the week or month. Easy make ahead meal. 




Cheers for yummy winter casserole dishes and stuff you can make once and eat twice!

From my kitchen to yours! 



Veggie - Chicken Biscuit Stew

Yay it's December, my favorite season. We are far away from our families this year but Christmas is still special. It's been a crazy year and I think I need some calm relaxing time just at home. We adopted this year, changed/moved out of state, got out of the navy, and both got new jobs. There has been so much to think about and adjust to - I haven't posted new recipes as often as I ususally do. I have been really sick lately. Cooking when sick isn't fun, but eating comfort food is very much needed and wanted. Bring on the comfort. Bring on the veggie chicken biscuit stew. 

Veggie - Chicken Biscuit Stew 



serves approx 4 adults. the orignal recipe can be found here

Ingredients for the stew:
1/2 cup frozen peas (keep frozen until needed)
2 cups frozen brocoli pieces (keep frozen until needed)
6 oz cooked/frozen chopped spinach (defrost in the mirowave and drain throughally in a towel)
1 cup or half of a large onion, finely chopped
2 tsp minced garlic
2 boneless/skinless chicken breasts cut into bite size cubes
1 Tbs all purpose flour
4 heaping Tbs white wine* ( used pinot grigio)
1/4 cup of water
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp curry powder
1 TBS olive oil
3/4 cup plain (organic if you have it) yogurt

* You can taste the wine in this dish so please use one that you like to drink. It doesn't have to be expensive just tasty. The one I picked for this was $3.99 from the grocery store. The wine you pick elevates the dish by creating depths of flavors not usually seen in a standard casserole dish.  

Ingredients for the biscuits:
1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp dried chives
2 tsp dried parsley flakes
1/4 tsp salt
4 tsp cold butter, cubed
1/2 cup of plain yogurt

Directions: 
1. Heat olive oil in a large skillet

2. Cook the chicken in the skillet for approx 4 or 5 minutes each side stirring/flipping as needed until they are golden brown

3. Add garlic and onion to the skillet and continue cooking on low 2-3 more minutes

4. Preheat your oven to 350 degrees

5. Add the frozen veggies to the skillet and let them start heating up on low for several minutes (spinach, broccoli, and peas)

6. Prepare the thickening agent in a separate bowl or cup (water, flour & wine) and stir with a fork or whisk until smooth. Add that to the skillet. Increase heat to medium to bring the liquid to a boil and then return the temperature to low. Keep on low until ready to be put into baking dish.

7. Add everything else to the skillet (except the spinach) and stir to coat the chicken in the spices. 

8.  Next make the biscuits. In a medium bowl combine all the ingredients listed for the biscuits except the yogurt. 

9. Use your fingers or a pastry tool or a food processor to combine the cold butter into the seasoned flour. Once it is throughoully combined add in the yogurt. Use a spoon or flexible spatula to combine it into a very sticky doughy mound. 

10. Dump or scoop the contents of the skillet into the baking dish. Topping the chicken mixture is the spinach - use your fingers to pull some of the leaves apart. Top the spinach with several scoops of the sticky herb flavored biscuit dough. I made 9 individual circles so the green of the veggies could be seen through and pop with color. 


11. Cook for approx 30 minutes uncovered. Biscuits should be golden brown and the sides of the dish should be bubbly. 


enjoy & be well 
From my Az kitchen to yours! 




Sunday, December 16

Oven Baked Cod & Sweet Potato Chowder - Creamy & Delicious


It's the season of Christmas trees, hot cocoa, movies, Christmas cards, Christmas pictures, presents, family, waiting in lines, trying to find the perfect gifts, Christmas cookies (yum), and my personal favorite Christmas carols. It is not the best season to get sick. I mean how can a sick person sing Christmas carols... ugh its hard. I should know I have been sick for 2 whole weeks now.You start off strong and by the end of the first verse you are hacking up a lung or holding the coughing at bay as your eyes tear up. Did mention I hate being sick? Welll. I do. I hate it. Its miserable. One of the bright spots over the last few days, however, has been warm comforting soup. So here is my newest soup adventure.... and unlike other soups it starts in the oven. I know it doesn't look like much in the picture above... but it made my throat feel so good. I suspect after a cold day of playing in snow or Christmas caroling it would warm you right up too. 

This was the first time I made this but it was super easy. The original recipe can be found here  but I like my way a bit better. Hahaha. No really I love using fall/winter veg like sweet potatoes. In the spring new red potatoes would be delightful with this cod. The flavor was nice too. The nutmeg and cloves are completely in the background but as a fall/winter soup these specific spices really make the chowder special along side the sweet tender sweet potatoes. Prep time was approx 5 minutes. Cooking time was approx 50 minutes but totally hands off. 

Chowder serves 4 comfortably. 


Ingredients:
12 oz or two very large cod fillets, cubed
3 cups of cubed sweet potatoes, peeled (1 large one)
1 cup hot water
1 cup chicken broth
1 cup good white wine
1&1/2 cup large onion, diced
1& 1/2 cup celery & leaves, diced
1/8-1/16 tsp (a pinch) of ground nutmeg
1/8-1/16 tsp (a pinch) of ground cloves
1/4 cup  (1/2 stick) of cold butter, cubed
3/4 tsp dried dill
3 small bay leaves or 1 large one
1 1/2 tsp salt
1/2 tsp pepper
1 tsp garlic minced
1/2 cup milk, 1% or whatever you have on hand
1/2 cup half and half
1 Tbs all purpose flour
3 Tbs water
1 Tbs dried parsley flakes
1/2 cup frozen peas (keep these in the freezer until you are ready to serve)

Directions: 

1. Combine the ingredients above except milk, half and half, flour, water, and parsley into a large flat baking dish or a pot that is oven & stove safe.  I used 11" x 7" baking dish. A dutch oven would be perfect here. 

2. Preheat the oven to 375 degrees

3. Cover baking dish with foil or a lid and bake for 45 minutes

4. Transfer the baking dish to the stove.... I dumped the soup into a pot. 

5. Combine the Tbs of water and flour together in a cup or bowl and set aside to thicken the soup later.  

6.Add the rest of the ingredients to the chowder and heat through - approx 5 minutes. Add in the flour/water mixture and stir for another 2 minutes. It should start to thicken up pretty quickly. Taste for seasonings.... add more salt or pepper as needed. 

7. A second before you start serving add the peas to the pot. The timing here is important.  The peas bring a bright green grass color to the soup, a freshness in the middle of winter. They also cool the soup down faster (which is great if you have kiddos).  Last, by doing it right before you serve the peas don't get mushy, they hold their shape and their color better. 

8. Serve with crusty bread, rolls, biscuits or crackers. Curl up with a good movie and get comfy cozy (very technical term) with this delicious soup. If you have a sore throat like me.... this should soothe it for awhile at least :) 


To good health and peace wherever you are
From my kitchen to yours! 

Friday, December 14

Rosemary-Leek Chicken Couscous


The first time I had ever heard of couscous was actually quite awhile ago in a children's Disney movie, Alvin & the Chipmunks: The Chipmunk Adventure. Its a super cute movie if you haven't seen it. Theodore is trying to order couscous when they are visiting another country. Of course Alvin pulls him away back into the basket of the hot air balloon before the plate can be handed to him. Poor guy. 


Leeks are a rather curious thing too. They were not something I grew up with but I enjoy now. They remind me of a mix between an onion and celery. Anyways this is my take of another Rachael Ray's recipe. She is one of my favorite celebrity chefs. I have made it several times. It was actually the first dish I had ever tried to use white wine in. Any good drinking white is good to use. I usually pick something up in the $5-10 range like a chardonnay or pinot grigio. This quick cooking, full flavored meal only takes minutes to make. Try it! 

Serves 4-5 people.

1 1/2 cup chicken broth or stock
1 Tbs unsalted butter
2 cup frozen broccoli
2 boneless skinless chicken breasts, flattened and cut into bite size pieces (approx 1. 5 lbs)
1 or 2 box(es) of plain couscous (approx 10 oz)
2 Tbs olive oil
1 tsp salt
1 tsp pepper
1 tsp dried parsley (to mimic the fresh herb) 
2 medium leeks or 1 large leek
1 cup of white wine (not cooking wine!)
a handful of flat leaf parsley, finely chopped
1 sprig of rosemary (optional)

Directions:

1. Heat the chicken broth and butter in a pan with a tight fitting lid. 

2. When the liquid boils stir in the couscous and the whole sprig of rosemary. Put the lid on. Take the pan off the heat and let it sit until everything else is ready to be served. 

3. Heat a large skillet with the olive oil over medium heat. Add the chicken and cook in a single layer. Sprinkle the salt, pepper, and dried parsley over the chicken.

4. Cook the chicken until browned all over approx 3-4 minutes

5. Cut the tough parts off the leeks top and bottom. Halve the middle (the white and tender greens) to create many small crescent moons. My son loves this since he's obsessed with space right now. It isn't purely aesthetically pleasing though, the moon shape makes the leeks easier to clean. Use a colander and run cold water over them to rinse. Do not skip this step. Use your hands to really swish the water around into the different layers of the leeks for at least 2 minutes. These really need to be washed. Drain the water well. 

6. Stir the leeks into the skillet with the cooked chicken. Let the leeks cook for approx 3 minutes. Add the wine to deglaze the pan, and let it cook down by half - another 3 minutes. 

7. Fluff the couscous with a fork, pull the rosemary sprig out, and stir in the finely chopped parsley. 

8. Serve a couple scoops of couscous and top with the leek chicken mixture. Be sure to capture some of the juices of the wine and the chicken. Its wonderful. 


Enjoy the easiest dish and possibly one of the fastest dinners in the world!! Yes fastest is a word in my house - just ask my 4 yr old. 

From my kitchen to yours!



Breakfast Pizza: brunch, lunch, or dinner


So I was trying to be creative. Its December and our food budget is being stretched by Christmas yada yada yada. But really I needed to make something for dinner tonight that my hubby could and would want to eat in the morning after his long 12 hr shift at work. So what sounds good for breakfast and dinner, AND tastes good reheated? Took me about 5 seconds.... pizza! Not just any pizza though.... why not make it really truly a brunch pizza by using hearty breakfast ingredients. 

I had recently read this recipe in a old magazine (Light & Tasty 2002) and thought it would be the perfect candidate to become dinner and breakfast for my family. I updated the original recipe to make it a bit more family friendly. Hopefully this updated twist is easier for others as well. Its not one of those earth shattering recipes that you remember forever because the food was so good. Its one of those recipes you remember because of how it brought your family together for a lazy weekend meal and or got everyone helping cut up potatoes or sprinkle cheese on over the top. My son personally thought I was crazy since I was putting eggs on the pizza. He had never seen anything like this before. His face was priceless!

Pizza:
pizza dough store bought, homemade, or a pre-baked crust even works
1/2 cup mild salsa (or spicy if you don't have to feed little ones)
2 russet brown potatoes, diced
1/2 onion, finely chopped
1/2 tsp garlic powder
2 cups shredded cheese, I used Monterrey jack
3 pieces of bacon, cooked
6 oz of reduced fat ground pork
3 eggs
2 T 1% milk or whatever you have 
1/2 tsp salt
1/2 tsp pepper
1/4 heaping tsp ground cumin
1/4 heaping tsp ground chili powder
1 Tbs olive oil
1/2 of a green bell pepper, finely chopped

STEPS:

1. Dice the potatoes and microwave them for a minute (to cut down cooking time - this is optional)

2. Put them into a skillet with the diced onion

3. Add the olive oil to the skillet and let the potatoes brown and cook on med low or low for approx 10-15 minutes

4. Add the sausage to the skillet and break it into pieces as it cooks (approx 10 minutes on low). Add seasonings here - salt, pepper, cumin, chili powder

5.  If your bacon isn't precooked, do it now in the oven.

6. Add the chopped green pepper to the skillet and keep the skillet on low until the bacon is done or the pepper is heated all the way through - tender crisp. Crumble the cooked bacon into this meaty mixture. 

7. Remove the meat mixture from the skillet and set aside

8. Put eggs and milk in the same skillet. Whisk everything together and make scrambled eggs.

9. Start layering up the ingredients on the pizza dough. I par cooked my pizza dough at 500 degrees for 3 minutes. But if you are using an already cooked crust just start layering. 
The first layer is salsa. Second layer is 1/2 cup cheese. Third layer is scrambled eggs. Fourth layer is the meaty mixture. The fifth and final layer is the rest of the cheese. Bake at 500 degrees for approx 6-8 minutes. Cheese should be melted and everything should be golden brown.  

The verdict 
The taste tests are in. After having this for dinner, and then a piece or two the next day for breakfast with my hubby, I say go for it. My husband thought the pizza was good. Nothing spectacular but so much better than cold cereal or a greasy drive thru breakfast sandwich. He hadn't had any the day of fresh out of the oven, so it was nice that reheating the pizza didn't make it lose flavor, or get, you know, gross. Not everything is guaranteed to be good the next day. This one was a gamble that I won! 




From my kitchen to yours! 


Monday, December 10

Berry Bread Pudding: what to do with leftover cranberry sauce

Thanksgiving was GREAT! I hope you had a good thanksgiving too. We watched football, devoured snacks, skyped with family members, played games, and ate huge feast at dinner time. We had tons of leftovers! Okay not tons, but at least 15 lbs of food. It was wonderful. Thanksgiving is the one time of the year that when someone says they have leftovers, you don't cringe. Probably because everyone has leftovers this time of the year, or perhaps because thanksgiving leftovers are awesome! My favorite thing is a huge turkey sandwich the next day with cheddar cheese, leftover turkey, mayo, lettuce, tomato, and this cranberry sauce. I look forward to this sandwich almost more than thanksgiving dinner itself. But something new happened this year. I ran out of turkey BEFORE I ran out of cranberry sauce. 



I had a cup of this yummy red sauce SO I made an egg-y, moist, decadent, sweet, breakfast-y, brunch-ish, divine dessert. It paired wonderfully with coffee and my family first thing in the morning. I could see this being awesome if we ever had overnight guests for a special holiday breakfast. 

This was actually the first time I had tried eating or making bread pudding. I know. My dessert world is pretty small. I was shocked how much I enjoyed it. I love the tart of the cranberry contrasted with the sweet sugar cinnamon topping. The rich egg-y bread along side the fresh apple & pear that are almost cooked all the way through but have a tiny little crunch left. The textures are great. I think you'll be impressed too. No one will think it was  just "leftovers". This brunch has beautiful festive colors too with the red pop of color :) Click here for the original recipe, it was adapted from 2007 issue of Rachael Ray's magazine Everyday. I am looking fwd to tweaking this even a bit more next year with more fresh berries! I think raspberries would taste excellent in this. Even though this is a sweet recipe I did cut some of the fat out by using white milk and buttermilk in addition to the half and half. The original recipe called for 2 cups of half and half and I just couldn't do that. It just seemed excessive. 




Ingredients:
1 loaf of cinnamon raisin loaf bread, sliced (approx 1 lb)
5 eggs
1 cup milk
1/2 cup half and half
1/2 cup buttermilk
3 Tbs melted unsalted butter (melting them seperately is easiest)
1 Tbs unsalted cold butter, cubed
1 cup leftover or fresh cranberry sauce
4 Tbs  + 1/2 cup sugar, divided
1/4  tsp + 1/2 Tbs cinnamon, divided
2 Tbs lemon juice
1 large apple, washed/peeled/diced
1 pear, washed/peeled/diced 
powered sugar (optional)
1/2 cup nuts, chopped (your favorite.... I used almonds)


Prep:

1. Combine the pear, apple, 3 Tbs sugar, the lemon juice, 1/4 tsp cinnamon, and 1 Tbs melted butter to a medium sized bowl. Set aside.

2. In a large bowl whisk together the eggs, half & half, milk, buttermilk, and 1/2 cup sugar. Set aside. 

3. Prep a large 11"x17" baking dish by spreading 1 Tbs melted butter to prevent sticking. You can use nonstick spray here to make it a bit more figure friendly.


4. Melt the 3rd Tbs of butter. Spread butter and cranberry sauce on each slice of bread. Stack the bread into 2 stacks so they don't fall over on ya.





5. Cut the 2 stacks of bread diagonally into triangles. 



6. Spread out and stagger the first stack of the bread in the buttered baking dish. It will overlap that's fine just don't stack it in. 


7. Next top the bread with the apple pear mixture.  

8. Cover the fruit with the remaining triangles of 2nd stack of buttered cranberry bread.

9. Pour in the dairy/egg  mixture. Wrap the baking dish with plastic wrap and still in the fridge for at least an hr to let the flavors blend. Or leave it in there until the next morning and have a yummy dessert holiday breakfast or brunch.




    Directions (day of):

1. Preheat the oven to 350 degrees. While the oven preheats let the pudding come to room temperature outside of the fridge.

2. Chop your nuts if not chopped. To create the topping for the pudding: in a bowl combine the nuts, with 1 Tbs sugar and 1/2 Tbs cinnamon. Sprinkle this over the bread pudding.

3. Top with the 1 Tbs cold cubed unsalted butter

4. Bake for 1 hour - will be golden and delicious and your entire house will smell like cinnamon :)

5. Let it rest for approx 10 minutes. The longer you let it rest the firmer it will be.




Friday, December 7

Beef & Sausage Corn Skillet with Rosemary Scented Rice



Yes it doesn't look like much does it? But the flavors of this simple skillet dinner were great. A little 30 minute meal from an old cooking magazine, Light & Tasty 2002, transported me back to my childhood of hearty skillet dinners in wet cold rainy Washington State. You know that feeling right? Comfort, warm, relaxing, inviting, the kind of food that's perfect on a winter night or just when you are tired. This taste and comfort brought me back at least 15 years in the space and time of two first bites. I had never made this recipe before so it shocked me that it instantly reminded me of growing up and my family. What a great way to chase a bit of holiday family homesickness with a great bowl of food. Not that food will fix things. It just helps. I should note my lovely mother in law, who lives in the same area where I grew up, also makes a mean green bean beef skillet dinner.

The adapted recipe below was fun and easy and full of good veggies. Feel free to adapt the veggies to fit the season. Seasonal produce will be easier to find, will taste better, and probably lower in price since it won't have to travel so far to get the store or farmers market. I cannot wait to make this with fresh grilled corn next year!


 fluffy and amazing rice! 
To make the rice you need:
2 cups of white long grain rice
4 1/2 cups of water
1 &1/2" - 2" piece of fresh rosemary 
1 tsp salt
1 tsp chicken bouillon flavor (reduced sodium)* if you don't have this sub 1 cup of water for chicken stock or chicken broth to get the same flavor.

To cook the rice: 
1.In a small pan, combine water, rice, salt, and chicken flavor and bring to a boil.

2. Reduce heat to low, add the whole piece of rosemary to the top, cover and let cook for 20-24 minutes - Don't stir. Leave it alone.


To make the meat/veg topping to go over the rice you need :
1/2 lb of lean ground beef
1/2 lb of lean ground pork
1 Tbs of olive oil
1 Tbs Italian seasoning
1/2 of a medium onion, rough chopped
1 medium green bell pepper, rough chopped
3 Tbs all purpose flour
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
1 tsp dried basil
2 cups frozen corn
1 Tbs butter
1/4 cup water
1/4 cup milk
1/4 cup chicken stock/broth
1 can (14.5 oz) regular diced tomatoes (not drained) 
 1 can (14.5 oz) fire roasted tomatoes (not drained)

To cook the meat/veg mixture:

1.In a large skillet, cook the meat with 1/2 Tbs olive oil and Italian seasoning until the meat is half way done.

2.Add in the chopped onion, bell pepper, and remaining Olive oil (1/2 Tbs)

3.Saute veggies with the meat until the meat is done* Note: If you don't stir the meat too often it will get those dark caramelized bits that really really make good flavor for the dish as a whole.

4. Drain some of the fat from the skillet.

5. To the skillet add salt, pepper, dried basil, and flour. Let this cook for approx 2 minutes - stir often.

6.Add in everything else: corn, butter, water, milk, tomatoes, bay leaves, chicken broth/stock

7. Bring it to a boil. Cover. Reduce heat to low. Simmer for 15 minutes. Don't worry I freaked out at this point when I made it. Yes it looks like stew. Yes it will thicken nicely.

8. Pull the bay leaves out of the skillet. Pull the rosemary stem out of the rice. Its okay and good even if some of the leaves off the rosemary come off. But you won't want to eat the stem.

9. Serve the yummy meat veggie mixture over the white rice - eat immediately

Serves approx 6 people.


Hope you feel warm, safe, & loved this holiday season. Enjoy! From my comfortable kitchen to yours! 






Thursday, December 6

Smoky Mozzarella Sliders


I originally planned on making these slider burgers for Monday Night Football. Yes I know it's not Monday. Change of plans - my new job got me home later than dinner time on Monday so we ate these Tuesday evening. I felt sad. I like football. I like making football food. I like watching the game with my son and husband. I like yelling at the tv and giving high fives when our team is doing well. Football food can be eaten on non football nights, too.  Then because of the time restraints of Tuesday nights, orchestra practice, I didn't get to make homemade fries  either so it was a super simple meal. Burgers & veggies. Nevertheless my husband was raving.... these are the best burgers you have ever made!  That right there made my entire day! I love cooking for my family. 

These burgers will delight your taste buds and surprise your friends and family because unlike regular burgers the cheese is hidden inside instead of on the top.  Try them out. The combo of the spices and the pork and beef really give the burgers AMAZING flavor. This recipe was adapted from Budget Gourmet Mom. She has an amazing blog - you should check her out :)



For 3 small slider burgers you need:
1/2 lb. ground pork
1/2 lb. lean ground beef
1 tsp salt
1 tsp pepper
1/8 cup dried parsley flakes
1 Tbsp smoked paprika 
shredded mozzarella cheese approx 1/3 cup divided 
3 slider buns or bakery rolls


How to make 3 sliders:

1.Mix the pork, seasonings, and beef thoroughly (I left the parsley out and sprinkled it on top so the green would make the pictures prettier)

2.Divide the meat into 6 approx 2.5 oz flattened circles 

3.On 3 of the burgers put 1/8 cup of shredded mozzarella directly in the middle
(see picture)

4.Take the other 3 burgers and put them on top of the ones with cheese. Press down on the sides of each burger to enclose the cheese

5. Cook burgers on stove until the meat is done. The cheese started to ooze out of one 4 minutes before they were done. Don't let this throw you off if it happens to you. I would recommend cooking the sliders until they are at least medium since there is pork involved.  Mine took about 7-8 minutes on each side. 


6. Serve hot with the rolls/buns with toppings of your choice. Chips, veggies, or fries make excellent sides to this yummy football friendly, hands only type of meal. 


enjoy your food & entertainment this week either together or like in my case seperate 
From my kitchen to yours





Parm Basil biscuits: The perfect accompaniment to Winter soup weather


November is awesome soup weather. Even in Southern Arizona it is starting to get cold in the mornings and evenings. Of course cold and flu season likes to attack people about this time of the year too. So this is good soup weather if you are cold or have a cold. While, this isn't a comforting soup recipe, these biscuits are perfect for dunking into soup or eating along side. In the case you have leftovers from Thanksgiving, any kind of herbs will work in this. I didn't have any fresh basil leftover so I used dried and it worked perfect. This would also be a great side dish to pizza or any pasta Italian style dish. My hubby said the flavors reminded him of pizza. It took approx 20 minutes to make and bake these - super easy. I hope you enjoy them! 

Recipe was adapted from Feb/March 2002 Light & Tasty magazine. 


Ingredients: 

1 1/8 cup all purpose flour
1/4 cup shredded good parmesan cheese 
1 tsp dried basil or 1 Tbs fresh minced basil
1 1/4 tsp baking pwd
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp black pepper
1/2 cup buttermilk *
1 1/2 Tbs Olive oil


  1. In a large bowl mix all the ingredients together well. 
  2. Turn the dough onto a floured surface and knead a few times until smooth
  3. Sprinkle your hands with extra flour if the dough is sticking
  4.  Preheat the oven to 400 degrees
  5. Roll the dough into 1/2 inch thickness and use a biscuit cutter to make approx 10 circles * depending on your size of cutter. I used a glass cup since I was in a hurry. But a cutter is better because it doesn't press the sides of the biscuit making the biscuit more compact instead of having flaky layers.  
  6. Bake on ungreased cookie sheet about an inch apart for 14-18 minutes. Pull them out when they look lightly browned. 
  7. Serve hot with some soup
* if you don't have buttermilk try these two:  combine 2/3 cup of plain yogurt nonfat with 1/2 cup of 1% milk,  OR put 1 Tb of white vinegar in a one cup measuring cup and fill the rest of the measuring cup with 1% milk and let it stand for 5 minutes to thicken up. The buttermilk in this dish really makes the biscuits creamy and full favor without all the fat of butter.

Keep enjoying your Fall as we head into winter! 
From my Az kitchen to yours 

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