Thursday, April 30, 2015

German Potato Salad

So amazing!  I love the acidity that the vinegar provides and the onion powder contrasts very well with the other flavors.  All in all this is wonderful and I will make it again!

5 bacon strips                            
3/4 cup chopped onion (2 teaspoons onion powder was great)                           
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups water
2/3 cup cider vinegar
1/4 cup sugar
6 cups sliced cooked peeled potatoes
In a large skillet fry bacon until crisp
Remove and set aside             
Drain all but 2-3 tablespoons of drippings
Cook onion until tender
Stir in the flour, salt, and pepper
Add water and vinegar
Cook and stir for 1 minute or until slightly thickened
Stir in sugar until dissolved
Crumble bacon
Gently stir bacon into potatoes
Pour sauce over top and mix

Raegan Mirick's photo.
From Taste Of Home

Wednesday, April 29, 2015

Barbecued Chicken and Rice

I was so excited to try this because I have never had bbq chicken with rice before and I thought it would be a nice easy dish.  While it was easy it was seriously lacking... the flavor was ok, nothing special but the cooking time is WAY off.  I ended up cooking for about 45 minutes and adding another cup of chicken broth and the rice still wasn't done.  At this point we were so hungry that I ended up plating the chicken and a small portion of rice that was cooked and we ate dinner.   Usually I have great luck with Taste of Home recipes but this just wasn't up to par.  If I made it again I think I would at least partially cook the rice before putting it in the dish.    

1-1/2 cups uncooked rice
1 cup chicken broth
6 boneless skinless chicken breast halves
1-1/4 cups barbecue sauce
1 tablespoon dried minced onion
1/4 teaspoon celery seed
 Combine rice and broth in a greased 11x7 baking dishTop with chicken Combine bbq sauce, onion and celery seed (I didn't use cs)Pour over chickenBake uncovered at 375 degrees for 25-30 minutes (till 170 degrees)

Tuesday, April 28, 2015

Nutella and Salted Caramel Pie

I LOVE chocolate so saying that this might be slightly too sweet is a big deal for me.  The pie was ok but I don't feel like I would make it again...

14 oz. package of caramel candies, unwrapped
⅓ cup heavy cream
½ tsp. salt
1½ cups Nutella
Preheat oven to 400 degrees.
When ready, take the dough out and let sit for 5 minutes to warm up and roll it out on a flat, lightly floured surface.
Using a rolling pin, flatten it to a circle, make sure it's larger than your pie pan.
Then transfer to your pie pan and work it in to make sure it covers all the crevices and trim the extra dough on the edges and use them to patch up any tears/holes.
Use a fork to puncture holes throughout the bottom of the dough.
Bake crust for 20 minutes, or until crust is getting golden brown.
Take out and set aside.
In a small saucepan, melt the caramel with the heavy cream and salt.  (I would late till the last few minutes it doesn't take long)
Next, in another small saucepan, melt the Nutella (just so it's runny and easy to pour).
Take the caramel mixture and pour it into the bottom of the pie crust.
Pop it in the fridge for about 10 minutes then pour the Nutella on top.
Let sit and cool to room temperature before serving and slicing.
You can pop it in the fridge to speed up the process if you can't wait ;)

Monday, April 27, 2015

Menu for- 4-27 to 5-3

B- Honey Buns (Left From Camping)
L- Fried Egg Sandwich
D- Ground Beef Casserole, Green Bean Bundles, and  French Bread

B- Muffins
L- Corn Dogs and Apples
D- BBQ Chicken and Rice (NR),  German Potato Salad (NR)

B- Pancakes and Bacon
L- Grilled Cheese
D- Smothered Chicken Casserole (NR), Macaroni and Cheese, Pea Salad, and Rosas Biscuits

B- Cereal
L- Field Trip
D- Bacon Double Cheeseburger Stuffed Meatloaf (NR), Potato Salad, and Corn

B- Cinnamon Bread
L- Chicken Bites and Berries
D- Macaroni Grill (Disney On Ice)

B- One Eyed Sailors
L- Tacos
D- Ritz Cracker Chicken Casserole, Baked Beans, and ?

B- Hash Brown Casserole
L- Lunch at Church
D- Leftovers

Sunday, April 26, 2015

Jellystone Park at Whispering Pines

For about six weeks we have had a trip planned to go camping at Jellystone Park in Tyler however the weather prohibited us from doing it last Friday like we were supposed to.  Luckily the lady was nice enough to let us reschedule to this Friday, well wouldn't you know it, we had tornadoes again.  We were able to move it one more time and since the only date we had open was Saturday we decided to skip church for some family time.

Check in is at 1 p.m. so Saturday we slept a little late (7:30) and then got up, packed things up, and headed out.  We had to pick up a few more snacks and some ice on the way and then we decided to do lunch at Cracker Barrel.  Lunch was great as usual and then we found our way to the park. 

Raegan Mirick's photo.

Our kids have been looking forward to this camping trip and were so excited we finally got to go, and while it was slightly warm in the afternoon the evening weather was perfect.  So we checked into our site, put up the tent, laid out the sleeping bags, and finished setting up camp.  We then went exploring where the kids decided very quickly that they needed to take a dip in the pool.  After swimming we played some mini golf, horseshoes, and jumped on this giant pillow thing.
Raegan Mirick's photo.
After a bit we decided to walk around the pond and ended up watching the turtles.  Since it was fairly warm and the campgrounds restaurant was closed we ran up the road for snow cones.  The kiddos liked this place because while we were waiting they were allowed to draw on the table.  Nathan wrote my phone number on the table which we very quickly scribbled out. 

Next we went back to the campsite and grilled our hamburgers and hot dogs, which Phillip's parents had brought with them from the Butcher Shop.  When we were done eating dinner it was time for a campfire and s'mores.  We then spent some time playing with glow in the dark bubbles and just hanging out till bed time.

The bathroom was nowhere near our site and I have a tiny bladder so I might have woke my hubby up at 1 in the morning to drive me to the bathroom so I wouldn't have to go alone.  Don't worry my in laws tent was right beside ours so we didn't leave the kids alone.  When we got up we had cinnamon rolls and a variety of muffins and spent some time relaxing. 

Then it was time to take down our tent and pack up the campsite.  Once everything was put away, except our chairs, we took a nature walk, fed the turtles and watched people fishing.  Next was the part Isabelle had been asking about the whole trip, time for shopping.  When we were done there the kiddos and pop went down to bounce on the pillow one last time before we had to check out.

Raegan Mirick's photo.

After checking out we were about 5 miles down the road when Nathan realized he had left his craft box that we had bought at the park store.  The lady was nice and didn't even question us about it.  Then we were on the road again.  We ate a yummy lunch at BJ's Brewhouse in Tyler, came home, unpacked and are spending the rest of the day relaxing before another crazy week.

My favorite part of the weekend though was that my Nathan mastered his bike riding skills!  He had so much fun riding all over the campground.

Raegan Mirick's photo.
She "needed" to shop.

Thursday, April 23, 2015

Easy Artisan Bread

Yesterday was a sad day for me... while griping at my kids for not listening I might have dropped the laptop, and the screen might have shattered.  Which means I am typing this post on my phone, now that is true dedication.

On to the bread, my kids, husband and I loved it.  The recipe was simple and easy to follow.  The flavor was great and it looked stunning.  I think next time I will experiment with some fresh herbs, BUT this bread is amazing as is.

4-4 1/2 cups bread flour
2 Tablespoons yeast
2 Tablespoons sugar
2 cups warm water
1 1/2 Tablespoons salt

Proof yeast by combining the yeast and the sugar in the bottom of the bowl of a stand mixer and then pour the warm water over it.
Whisk it by hand lightly.
Let is rest for 10 minutes until it is foamy.
In a separate bowl mix 3 cups of the flour with the salt.
Add the flour mixture one cup at a time to the yeast mixture in the stand mixer fitted with the dough hook.
The dough will start to come together, but still be sticky.
Add in the rest of the flour in 1/2 cup increments until the dough completely comes together in a ball. It may not take all the flour.
Let the mixer knead the dough for a few minutes.
Then dump the dough onto the counter and continue to knead for about five minutes, or until the dough is smooth.
Place the dough in a greased bowl and cover the top with a lightly damp kitchen towel.
Let it rise for 20-30 minutes.
Preheat the oven to 400 degrees with the Dutch oven inside.
Do not punch down the dough.
Simply take out the ball of dough, that should have risen.
Lightly coat both the bottom and the top of the loaf with flour.
Carefully remove the Dutch oven from the oven and just as carefully drop the dough in the center of the Dutch oven.
Cut three slits in the top of the loaf. That will give it that artisan top.
Cook for 30 minutes covered.
Then take off the lid and cook for another 7-10 minutes, until the top is golden and crunchy looking.
Remove from the Dutch oven onto a cutting board.
Let it cool slightly. 
Then slice into its artisan bread glory.

Wednesday, April 22, 2015

Pasta Salad with Balsamic Dressing

This was great, my little girl helped me make it and when it was done she kept sneaking bites of pasta.  This is a huge dish, but the great thing about that is that I have some left for lunch today.  It is slightly sweet so you could cut back a little on the sugar if you would like but we loved it the way it is.

1 box Gemelli Pasta (1 lb) cooked according to package (or your favorite pasta - penne, twist, bow tie)
8 oz Feta, crumbled
1 large Cucumber, peeled, cut bite size 
1 pint Cherry or Grape Tomatoes (sliced in halves or quarters)
1/2 cup Red Onion, chopped

Sweet Balsamic Dressing:
1/2 cup Vegetable Oil or Canola
1/3 cup Sugar
3 tablespoons good Balsamic Vinegar
1/8 teaspoon Dry Mustard (or a little squeeze of yellow mustard)
Few twists of Fresh Cracked Pepper Or use 1/8 tsp of Reg Ground Pepper

Whisk all the ingredients together, until sugar and oil are blended.  
It takes a few minutes for the oil and sugar to blend.  
Keep will blend!
Make pasta according to package, rinse in colander with cold water, drain.
Top with feta and veggies.  
If you plan to serve the entire salad at once, top with desired amount of dressing and toss.  
If you plan to have the salad over a few days, top with dressing individually. 

*Adding chicken to the salad can make it into a quick meal. 

Raegan Mirick's photo.

Monday, April 20, 2015

Carrot Souffle

Too start off I will warn you this is a sweet dish, I might cut the sugar down next time, but hubby loved it.  He asked me if we could have it again soon and since it made a huge batch I had some that I froze... works out well for me.  One kid liked it because it is a Paula Deen recipe, my pickiest eater wasn't thrilled with it, and my little diva is at cheer so she hasn't tried it yet.
1 1/2 cups butter, plus more for baking dishes
3 pounds carrots, peeled and sliced
1 1/2 cups sugar
6 large eggs
1/2 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
I also added in 1 tsp vanilla
Preheat the oven to 350 degrees F.
Lightly butter 2 (1 1/2-quart) baking dishes.
Bring a large pot of salted water to a boil over medium heat.
Add the carrots and cook until tender.
Drain and set aside.
In food processor, add the sugar and eggs and pulse to combine.
Add the flour, baking powder, cinnamon and butter; pulse until smooth.  (I added the vanilla here)
Add the carrots and pulse to combine.
Spoon the mixture into the prepared dishes and bake until set, about 1 hour.
Remove from the oven and serve immediately.

Sunday, April 19, 2015

Menu for 4-20 to 4-26

B- Scrambled Eggs and Bacon
L- Cheese Quesadillas
D- Steak Pie, Texas Roadhouse Cheese Fries, Glazed Carrots

B- Cinnamon Bread
L- Field Trip (Sandwich)
D- Chicken Diane, Pasta Salad with Sweet Balsamic Dressing (NR), and Cheese Biscuits

B- Cereal
L- Chicken Bites and Strawberries
D- Hamburger Steak, Broccoli Rice Casserole, and ?

B- Waffles
L- Corn Dogs and Chips
D- Ground Beef Potato Bake, Green Bean Bundles, and Homemade Bread

B- Mini Pancakes
L- White Pizza (NR)
D- Tomato Basil Soup

B- Potato Quiche (NR)
L- Camping
D- Camping

B- Cereal (Camping)
L- Ritz Cracker Chicken, Popovers, and Florets with Cheese Sauce
D- Leftovers

Saturday, April 18, 2015

Lemon Chicken Romano

This was everyone's favorite part of dinner so....Make this NOW!

2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
2 oz shredded Provolone cheese (1/2 cup)
1 large egg
1 Tbsp all-purpose flour
1/2 cup Panko bread crumbs
1 1/2 oz finely shredded Romano cheese (1/2 cup)
1 Tbsp chopped fresh oregano
Zest of 1 lemon (2 tsp)
1/2 tsp garlic powder
Salt and freshly ground black pepper
2 1/2 Tbsp vegetable oil
2 1/2 Tbsp extra virgin olive oil
Lemon slices or wedges for serving (you can just use the one that was zested)
Preheat oven to 350 degrees.
Sprinkle each side of the chicken cutlet lightly with salt (I used house seasoning).
Let stand at room temperature 20 minutes.
Combine Mozzarella and Provolone cheese in a bowl, set aside.
In a shallow dish, whisk together flour and egg until smooth.
In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. (Since I used house seasoning I didn't add the garlic or the pepper)
Pat chicken dry with paper towels.
Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere.
Transfer chicken to a plate and repeat process with remaining chicken cutlets.
Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat.  (I used bacon grease and it was AMAZING)
Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
Transfer fried chicken to a large plate lined with paper towels to drain.
Repeat process with remaining 2 pieces of chicken.
Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired).
Remove from oven and garnish with lemon slices or wedges, serve warm.
Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

Raegan Mirick's photo.
Raegan Mirick's photo.

Friday, April 17, 2015

Glazed Lemon Cookies

I am slightly obsessed with lemon lately.  I made some delicious lemon bars a couple months back and have been craving lemon ever since!
These cookies are so soft and airy with just a hint of crunch around the outside.  They are delicious and addicting and gorgeous.  Don't let the batter scare you it will be very light and the cookies will come out fairly thin.  I am in the middle of a 24 day cleanse right now so quiet don't tell anyone I snuck a cookie!
2 cups + 2 Tbsp all-purpose flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 1/4 cups granulated sugar
Zest of 2 lemons (about 1 1/2 Tbsp)
1 large egg
1 large egg yolk
2 Tbsp fresh lemon juice
1 1/2 tsp vanilla extract
Lemon Glaze
1 cup powdered sugar
1 1/2 - 2 Tbsp fresh lemon juice
Preheat oven to 350 degrees.
In a mixing bowl, whisk together flour, cornstarch, baking soda and salt, set aside.
In the bowl of an electric stand mixer fit with paddle attachment, whip together butter, sugar and lemon zest on medium-high speed, until mixture is pale and fluffy, about 3 minutes.
Blend in egg, then egg yolk.
Mix in lemon juice and vanilla extract.
Slowly add in dry ingredients and mix just until combined.
Scoop dough out by the heaping tablespoonfuls, form into balls and drop onto Silpat or parchment paper lined baking sheets.
Bake in preheated oven 9 - 11 minutes (for a gooier cookie closer to 9 and a more set, fluffy cookie more near 11).
Allow cookies to cool on baking sheet several minutes before transferring to wire rack to cool. Drizzle cooled cookies with Lemon Glaze (you can do this while they are still slightly warm if desired).
Store in a single layer in an airtight container.
For Lemon Glaze
In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzle-able consistency.
Pour mixture into a resealable bag, seal bag and cut a small tip off one corner then drizzle glaze over cookies.
Allow glaze to set at room temperature.
Raegan Mirick's photo.

Wednesday, April 15, 2015

Burgers From the Oven

My son has been begging for a cheeseburger (with melty cheese) for a few days now so I gave in.  However since it has been raining non stop in East Texas, for weeks, I decided to make them in the comfort of my kitchen.  I did my seasoning a little differently than normal and changed up the cooking style a bit.  These burgers turned out delicious though and everyone in our house thought so.  We hope that you enjoy them as much as we did!

1 pound 93 percent lean ground beef
4 small sourdough rolls or ciabatta, sliced
2 tablespoons Worcestershire sauce
1 tablespoons house seasoning
1 teaspoons onion powder
4 teaspoons butter, divided
4 slices medium Cheddar cheese
Preheat oven to broil and place baking rack in middle of oven.
Divide ground beef into 4 equal portions.
Mix beef, Worcestershire, house seasoning, and onion powder.
Shape into patties and place on baking sheet.
Score the top of the burger patty.
Top each patty with a tablespoon pat of butter.
Place in the oven and broil for 15 minutes.
Add a slice of cheese to each burger and cook for 2 minutes more.
Remove from oven and serve immediately.

 Raegan Mirick's photo.
Raegan Mirick's photo.

Monday, April 13, 2015

Fiesta Nacho Chicken Bake

This was delicious!  I changed the recipe up a bit from the original I found and everyone in my family seemed to love it.  The smell when it first came out of the oven was heavenly.  This dish had just the right amount of spice.   I paired this with Spanish Rice and Corn and we had a great meal for under $15.  This fed all five of us plus made a lunch for Phillip to take to work and there was just enough left over for our puppies to enjoy. 
2 1/2 cups cubed cooked chicken
1 can rotel, drained (10 oz.)
2 cups cheddar cheese, divided
1 can condensed Fiesta Nacho Cheese Soup (Campbells 10 3/4 oz.)
1/2 cup milk
1 can refrigerated biscuits (16 oz each can)
Tortilla Strips (Just a couple of handfuls, I added these for crunch)

Stir together the chicken, 1 cup shredded cheese, and tomatoes in one bowl.
Whisk together the soup and milk in another bowl, then stir into the chicken mixture.
Spray an 9x11 baking dish with non stick spray, then pour the mixture into the dish.
Bake at 375 degrees for 20-25 minutes.
Quarter each biscuit and drop over the top of the hot mixture.
Top with tortilla strips.
Sprinkle with the remaining cheese and bake another 20 minutes.
Season with pepper if desired and serve immediately.
Serves 5-6.
A user's photo.

A user's photo.

Adapted from:

Sunday, April 12, 2015

Chocolate Ganache

Soooo good and soooo simple!
8 oz (1/2 lb or about 1⅓ cup of ) semi-sweet chocolate chips
1 cup heavy whipping cream
Bring heavy cream to a simmer on the stove top, stirring occasionally.
Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth.
It will turn into velvety ganache right before your eyes and you'll get excited.
Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake.
It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage - set your timer!).
A user's photo.
A user's photo.

Saturday, April 11, 2015

Menu for 4-13 to 4-19

B- Muffins
L- Egg Salad
D- Fiesta Nacho Chicken Bake (NR), Spanish Rice, and Corn

B- Hash Brown Casserole
L- Chicken Bites and Veggies
D- Burgers and Chips (When Phillip works nights dinner has to be ready by 5!  Which means I have less than an hour to throw it together)

B- Pancakes and Bacon
L- Corn Dogs and Fruit
D- Steak Bites With Parsley-Garlic Sauce (NR), Lemon Potatoes, and Carrots

B- Fried Egg Sandwiches
L- Grilled Cheese Sandwiches
D- Out

B- Cereal
L- Field Trip
D- Lemon Chicken Romano (NR), Rice Pilaf, and Broccoli Salad

B- Loaded Baked Potato Quiche (NR)
L- Camping- Sandwiches
D- Aaron's Birthday Dinner

B- Cinnamon Rolls
L- Taco Roll Ups (NR) and Beans
D- Leftovers

Thursday, April 9, 2015

Southern Style Baked Beans

The first time I ever tried to make baked beans was in a crockpot and they turned out awful!!!  They were tough and the flavor was seriously lacking.  I was very sad and have not made beans since then, but I was having company over last night and really wanted another side dish to go with our dinner.

Everything that was wrong with the beans I made years ago went right with these.  The flavor was wonderful, the sauce tasted like the sauce I put on top of my meatloaf.  It was easy to make and did not turn out tough.
48-oz. (3 small cans) cans plain ol' pork n’ beans
1/2 cup tomato sauce
1/2 cup BBQ sauce
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
5-6 slices bacon

Combine tomato sauce, BBQ sauce, brown sugar, mustard, worchestershire sauce,  garlic, and pepper in a medium-sized bowl and mix well.
Open the cans of beans and drain the liquid off the top, using a strainer.
Add beans to the tomato sauce mixture.
Mix until completely combined.
Pour into a shallow 2-quart baking dish.
Cut bacon into 1/2 inch pieces.
Top the beans with bacon slices, making sure not to overlap too much.
Bake beans, uncovered, at 350 degrees for 1-1.5 hours or until bacon is fully cooked and just starting to crisp.
A user's photo.

Tuesday, April 7, 2015


Ever since I had those amazing chicken and waffles in Las Vegas I have been craving them!  So I decided to put them on my dinner menu.  This is an easy dish especially if you do all your prep work ahead of time.  I used my yummy fried chicken recipe that you can find here:  I like to bread the chicken ahead of time and then let it sit, I feel like it gives the breading more time to adhere to the chicken. 

So since I already had the prep work done I didn't figure this would take long at all and honestly it wouldn't have except...  I threw the breaker... three times.  I forgot that the dishwasher was on the same circuit as the plugs in the wall, where I had the fryer plugged in and the waffle maker. Our house was built in the 50's and some of the breakers don't exactly make sense as to what they control.  By the end of the process I had my oven on 200 to keep everything warm while I finished up the waffles, in the living room. 

This was the first time my kids had ever had chicken and waffles and they were in heaven.  Nathan was slightly confused as to why he had syrup on his chicken but after one bite he was convinced it was a good idea. 

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Preheat waffle iron.
Beat eggs in large bowl with hand beater until fluffy.
Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray.
Pour mix onto hot waffle iron.
Cook until golden brown.
Serve hot.

'Chicken and Waffles last night for dinner.'

Monday, April 6, 2015

Menu for 4-6 to 4-12

B- Pancakes and Bacon
L- Cheese Quesadillas and Fruit
D- Chicken and Waffles

B- Muffins
L- Fried Egg Sandwich
D- Tele's for my Grandmothers Birthday

B- Cereal
L- ?
D- Ribs, Potatoes, Deviled Eggs, Spinach Salad and Rolls

B- Scrambled Eggs and Ham
L- Pizza Bites
D- Eastman Appreciation Dinner

B- French Toast Pancakes (NR)
L- Lunch With Brothers at School
D- Dinner at a Friend's House

B- Loaded Baked Potato Quiche (NR)
L- Pizza With White Sauce
D- Sizzling Chicken and Potatoes, Green Bean Roll Ups and Rosa's Biscuits

B- Hash Brown Casserole
L- Out
D- Leftovers

Sunday, April 5, 2015

Wonderful Steak Marinade

1/4 cup balsamic vinegar (use good quality or it can turn out to vinegary)
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
2 tablespoons brown sugar
salt and pepper to taste
Mix together balsamic vinegar, worcestershire sauce, soy sauce, Dijon mustard, garlic and brown sugar in a small bowl.
Season lightly with salt and pepper.

Raegan Mirick's photo.

*I also like to pour the marinade in a pot and bring it to a boil.  It makes an amazing sauce!

Saturday, April 4, 2015

Brown Sugar Glazed Carrots

These were ok, I am not in a hurry to make them again though.

1 pound of baby carrots, rinsed
1 teaspoon of salt
1/4 cup (1/2 stick) of butter
1/4 cup of light brown sugar, packed
1/4 teaspoon of ground cinnamon
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, to taste
1 teaspoon of dried parsley

Boil carrots in salted water until tender, about 8 minutes.
Drain well; set aside.
To the pot, add the butter, brown sugar and cinnamon.
Cook over low heat until butter has melted and sugar has incorporated.
Add carrots to the pot and toss until well glazed.
Season with salt and pepper; taste and adjust.
Add parsley and toss.
Transfer carrots to serving bowl and pour glaze all over the top.

*These are an excellent candidate for reheating, so make them ahead and simply warm them before serving. You may also use regular long carrots - just scrape, rinse and cut into bite sized pieces of slices.

Raegan Mirick's photo.

Thursday, April 2, 2015

Asiago Potato Stacks

Delicious, elegant and easy!  There is nothing else that needs to be said about this dish!

2 large long Russet potatoes, about 1 ½ pounds
1 pound yellow potatoes, such as Yukon Gold. (Try to find smaller sized potatoes that when sliced will fit a muffin tin)
3 tablespoons butter
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon thyme chopped, (regular thyme if lemon thyme is not available), plus more to sprinkle on tops
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup freshly grated Asiago cheese, plus more for tops, see note
Grey sea salt to top finished stackers (optional)
Pan spray
Preheat oven to 375 degrees.
Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice.
In a small bowl, microwave butter with oil, thyme, salt and pepper until butter is melted.
Stir in grated cheese.
Dry each potato as you remove from water.
Using a mandolin, slice potato slices horizontally as thin as possible and place in a large bowl.
When you are about half sliced, pour about half the butter mixture over top.
Slice the rest and add to the bowl and top with remaining butter mixture.
With your hands gently work the potatoes and butter mixture to coat.
Spray a 12 cup standard muffin pan with non-stick cooking spray.
Layer slices of potatoes in each cup dividing equally.
Discard any liquid left in the bowl.
Sprinkle a little additional cheese over each stack and bake for 40-50 minutes or until browned and crispy and cooked through.
Allow to sit for five minutes to set up, then serve, removing each portion from the muffin pan with a soup spoon.
Raegan Mirick's photo.
Raegan Mirick's photo.

Wednesday, April 1, 2015

Fried Egg Breakfast Sandwich

I threw these together for breakfast this morning and they were soooo good! 

Croissant or Bakery Style Buns
Cheese Slices
Seasoned Salt

Cook bacon on 400 for 15 minutes.
While bacon is cooking lay cheese out on your buns.
Pop the buns in the oven for the last five minutes to melt the cheese.
While cheese is melting crack the eggs into the skillet.
Sprinkle with seasoned salt and cook till they turn slightly opaque then flip.
When the cheese is melted and the bacon is cooked start assembling the sandwiches.
As soon as the eggs are done pop them on the bun and dig in.

'Breakfast was sooooo good.'

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