Friday, August 15, 2014

Picadillo Stuffed Summer Squash


It seems like the summer has flown by, maybe that's because we didn't really have that much of one?

It's taken until almost August before our garden really started to produce anything other than radishes and peas. 

Now I can't give the cucumbers and squash away fast enough let alone eat or cook with them. But I found a new fave way to eat squash and this dish freezes beautifully so you could have a taste of summer on a rainy, dreary day like today.

I combined two of our favorite dishes and it worked so well, we all loved the flavors and it really was easy. We love Picadillo, a Spanish dish that is hearty and so full of flavors, stuffed into tender, fresh, sweet, zucchini and summer squash right from our garden. 

Baked and then covered in obey, gooey cheesy goodness, I bet even the most picky eaters would love this dish!


We normally eat Picadillo over couscous, rice or mashed potatoes but I love the additional benefits of eating this delicious summer vegetable. 

You'll probably have leftover filling, don't throw it away! Picadillo is delicious over a baked potato, in a frittata or omelet, even in a quesadilla! You can find my recipe for Picadillo here.



Ingredients:
1 lb. ground beef, turkey or pork
1 cup diced onion
1 cup diced celery
1 cup diced green pepper
3 cloves garlic grated or minced
1 14 oz can whole or diced tomatoes-crushed with their juice
1 4 oz can tomato sauce-reserving half
1/4 cup green olives-chopped
1/4 cup olive brine
1 tbsp Worcestershire sauce
1 tbsp Soy Sauce
1 tsp Oregano
Pinch Cinnamon
1/2 cup frozen peas(optional-but so nice) 
4-6 medium summer squash or zucchini-halved and using a spoon or melon baller, scoop out the middle to create boats, save 1cup of the pulp removed.
1 cup shredded mozzarella cheese

Directions: 
In a large pot, brown and crumble meat. 
Add in the onion, celery, green pepper and the pulp (chopped) and stir to combine and cook for 5 minutes. 
Add in the garlic and cook for 1 minute.
Add in the tomatoes and 2oz. of the tomato sauce, Worcestershire sauce, Soy Sauce, Olives, brine, Oregano and Cinnamon. Stir to combine, cover and lower heat. Cook for about 10 minutes, stirring occasionally. 
Lastly stir in the peas, if using.
Check seasoning, add in 1 tsp of pepper, I doubt you'll need salt. Set aside to cool slightly.

Meanwhile, preheat oven to 350 degrees, spray a large casserole dish with non stick spray. Add 1 oz. of water to the reserved tomato sauce and pour in the bottom of the dish. 
Place the "boats" in the dish. Use 1 tsp of olive oil and brush each "boat"; season with salt, pepper, Set aside.
Scoop picadillo into zucchini boats, packing it in and distributing evenly (store extra if you have any). Cover with foil and bake for 20 minutes. Remove foil and sprinkle with cheese, then bake uncovered for an additional 5 minutes.


Enjoy!









This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish



Tuesday, July 29, 2014

Easy Rhubarb Pineapple Jam


The rhubarb in our yard is growing like a weed-finally! 

Summertime is here, with hot days and somewhat cool nights, the weather that this weird celery looking plant loves. 

I remember as a little kid trying to eat it by dipping pieces in a little bag of sugar-it's so sweet/tart that way- the original "sweetart"!

Rhubarb is actually a vegetable plant, but is mainly used in dessert or sweet things so it is generally thought of as a fruit. Ancient medicine used this plant for its laxative benefits?! Another name for Rhubarb is "Pie Plant" for its most used form-Rhubarb Pie. 

I chose to make this super simple Rhubarb Pineapple jam. I even "canned" the jam so that it has a pantry shelf life, but this could easily be made and frozen or refrigerated. 

Believe it or not it uses a box of Jello as the thickening agent and that is also what gives this jam its vibrant color. 

I think it gives this jam a fruit punch flavor that goes so well with the tartness of the rhubarb and pineapple. It is so good paired with something creamy, like I have pictured. That's a buttery, flaky croissant, spread with a Greek yogurt cream cheese and then slathered with the jam. 

It was soo good! I wouldn't be surprised if I wasn't making joyful sounds while I was eating it!



I love how simple it is to make and if you chose to can the jars just follow the jar makers basic instruction or canning instructions for jam here.







INGREDIENTS:

10 cups chopped fresh rhubarb
1 (20 ounce) can crushed pineapple, undrained
2 cups white sugar
1 (6 oz. or two-3 oz.) package strawberry or cherry flavored gelatin


DIRECTIONS:

  1. Place the rhubarb, pineapple and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 18-20 minutes. 
  2.  Stir in gelatin until completely blended and cook for another 2-3 minutes. Remove from heat.
  3. Ladle into sterile glass jars to can per instructions or plastic containers to refrigerate or freeze.    
  4. These freeze beautifully for a year, once thawed they last about a month in the frig(if it takes that long to eat it!). Of course if you choose to can these they would have a pantry shelf life of 1-2 years. Mine don't last that long because I give them away as gifts and we really enjoy eating it on toast, bagels, in smoothies and over ice cream.


This recipe is adapted from Rhubarb-Central.com



Enjoy!









This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish



Monday, July 21, 2014

Crunchy Oriental Chicken Salad


It's true, we are all relishing this time of year to grill just about everything we can get our hands on right?

Wait-maybe that's a little too strong a statement-don't try grilling cereal, believe me it's a mess...

No really, from 60 ways to grill chicken, big fat juicy hamburgers, to the brats, to the lucky steak now and then. We got our grill on!

Which means there's a lot of leftover grilled meat, especially chicken in our house.

This recipe is the ultimate for leftover grilled chicken. It's a throwback to the 1970's and probably one of the few good ones from that era too. 

When it comes to leftover grilled chicken, step away from the mayo, don't touch the microwave and whatever you do, don't feed it to the dog. 

Instead make this:


It's THAT salad. The one your mom (okay, maybe your grandma) made back in the day. I know my mom did and she rocked it to! 

I made it much lighter as well by dramatically reducing the amount of oil an damping up the flavor with ginger and soy. 

It's full on Umami! Crunchy, salty, tangy, cool, sweet and you want to eat more and more and more. One of the great things about this salad is it really is better the next day or even the next-if it lasts that long.


Ingredients:

2 (3 ounces) pkts. Chicken flavor ramen noodles

2 tbsp sesame seeds

1/4 cup sugar

1/4 cup white vinegar

2 tbsp vegetable oil

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp low sodium soy sauce

1 tbsp grated ginger-fresh or frozen

1/2 tsp pepper

2 cups cut-up cooked chicken

1 cup sliced celery

4 medium green onions, sliced (1/4 cup)

1 bag (16 ounces) coleslaw mix

Slivered almonds-opt.

Directions
  • Mix sugar, vinegar, oil, sesame oil, soy sauce and ginger and pepper in large bowl. Add seasoning packet if desired-I look for ramen that does not use MSG.
  • Place package of ramen in a plastic bag and break up using a heavy spoon or edge of a pan.
  •  Add remaining ingredients and toss.
  • This is best made 1-2 hours or more before serving. Toss again and taste to correct seasoning.
  • For extra flavor and color, stir in an 11-ounce can of drained mandarin orange slices.
This recipe is adapted from Betty Crocker


Enjoy!










This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish

Monday, July 14, 2014

Baked Croissant French Toast

This recipe is shared on My Link Parties Also shared on Weekend Potluck and Buns In My Oven and Daily Dish 
This dish is right on so many levels and wrong on just one...

You probably shouldn't eat it everyday.

There, I said it. 

I'd really like to make it for breakfast or brunch every single day of the week but I really can't afford to go out and buy bigger clothes, nor do I want to.

But man, these babies almost make it seem worth it. 


Croissants. Those light airy curved horns of butter deliciousness. 

These are spread inside with a creamy, yogurt filling and then submerged in a egg custard. Baked until they are fluffy and full on with that eggy goodness as well. You probably don't need more butter melting on top or to pour over maple syrup, but why the heck not? 

You've already come this far right? Go right ahead baby.

Start by spraying a large baking dish with non stick spray and slice the croissants in half lengthwise. 
Spread them with an easy creamy filling made from Greek Yogurt Cream Cheese (yep-Greek yogurt cream cheese!) and peach yogurt-or whatever flavor knocks your socks off. 



Top with some fruit if you so desire-I did. And nestle the other half on top. 



No whip up some eggs with milk and vanilla and maple syrup-just like French toast-and pour all over the top. Push them down and give em some time-say while your preheating your oven to 350F-to soak up most of that custard. Then pop them in the oven for 35-40 minutes and 


Voila! Gorgeously fluffy, crunchy exterior and creamy interior. You almost feel guilty eating it.

Almost...

Nah, give me another one.

Haha-here's the recipe as adapted fromPoMan Meals


ingredients:

  • 4croissants - cut lengthwise
  • 4 oz. softened or whipped cream cheese (I used a Greek yogurt cream cheese-yum!)
  • 6 oz. container of yogurt (I used peach)
  • 6 eggs
  • 1 1/2 cups milk or half and half
  • 1/4 cup maple syrup
  • 1 tsp Vanilla
  • 1/2 tsp cinnamon (I used Pumpkin Pie spice)

instructions:

  1. Preheat oven to 350 degrees.
  2. Generously spray with non stick spray a 9x13 inch baking dish.
  3. Cut croissants in half lengthwise and place the bottoms in the dish.  
  4. In a small bowl, beat the cream cheese and yogurt and spread the mixture over the bottom croissants.
  5. Add fruit at this point or just put the tops on the croissants.
  6. Whisk the eggs, milk, maple syrup, vanilla and cinnamon well in another bowl and pour over top of the croissants.
  7. Let the croissants sit, mashing them down occasionally for about 15 minutes or cover and refrigerate for 8 hours or overnight.
  8. Bake uncovered for 30 - 45 minutes, until a knife inserted comes out clean.
  9. Serve with butter, powdered sugar, syrup and/or fresh berries.

Enjoy!










This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish


Sunday, July 6, 2014

Baked Frittata with Salami Bacon




Salami Bacon.

Bacon made from salami?

You betcha!

I have made this all my life. Being from the San Francisco Bay Area I grew up with awesome dry salami. Now that I live in the Midwest, they don't have it so much, but it's slowly making it's way here. 

What they do have, Genoa salami, makes awesome salami bacon though. 

If you like salami , frying or baking it to make it "bacon" makes it an even more intense, crispy, salty bite of salami goodness. 

We eat it as bacon, on Frittata's (duh), in sandwiches, on salads...

Anywhere you would use bacon. 





This here ol' Frittata is a no brainer. 

They are so good and easy. I make them to clean out my frig.

Really.

Leftover cooked meats, veggies, the ends and little bits of greens or cheese. 

Chop, sauté and then pour over beaten eggs. 

Throw that baby in the oven and 15-20 minutes later....

Voila!



But the salami bacon....

To die for. 

Bake or fry them whole and top a burger...it's insane.

So here's the low down on making Salami Bacon.

Preheat a saute pan to medium or oven to 350F.

Saute the salami rounds or pieces until darkened and crispy. Place on a paper towel lined plate to drain. 

Or...


Line a large baking sheet with foil (ease of clean up). Place salami flat on the foil, not touching and bake for 12-15 minutes.
Watch carefully that they don't get too dark or burn-it can happen fast!

Believe me I know. (But my family knows I kinda like them dark).

Remove and place on a paper towel lined plate to drain.

A great recipe for Frittata can be found Here.

Enjoy!


This recipe is shared on My Link Parties Also shared on Weekend Potluck and Buns In My Oven and Daily Dish

Wednesday, June 18, 2014

Slow Cooker Beef Tips and Gravy


We all are well versed on how important our slow cooker is on the cool Fall and Winter days.

It's so comforting to come home to a ready cooked meal, that's tender, delicious and well...

Comforting!

So why not use that awesome appliance in the hot months of the Summer as well?

You don't heat up your kitchen, it costs pennies (.12 per hour) to use, and again...

It's comforting. 

And to show you again...


Why on earth wouldn't you want to make these delicious Beef Tips? Especially when it's made using just 4 ingredients, including the beef.

I broke out my slow cooker because the thought of having the stove or oven on for hours was bleh.
Also, the last 3 days we've had some wicked weather, with harrowing winds, rain, thunderstorms and tornados. 

Grilling was out.

Lucky for us, slow cooking is always a winner. 

These Beef Tips are fairly inexpensive, I used a Charcoal steak? They call tough cuts of beef here in Iowa strange names.   

This is generally considered a Top Blade Steak, pretty inexpensive, meaning it's best braised or slow cooked. 


and I was featured:



Perfect for the slow cooker AND this recipe.


INGREDIENTS:
2 lbs. beef-top blade, charcoal or other inexpensive cut steak, cut into 1.5" cubes
1 10 oz. can Beef Consommé 
1 pkt. Onion Soup mix
1 10 oz. Cream of Mushroom


DIRECTIONS:
Spray the inside of a slow cooker with non stick spray. Place beef inside. 
In a bowl whisk together consommé, onion soup mix and cream of mushroom. Pour over beef.
Cook on low, 6-8 hrs or on high for 4-6 hours.
Season with pepper if desired.

Enjoy!
This recipe is shared on My Link Parties Also shared on Weekend Potluck and FoodieFriendsFriday