Carrot Zucchini Cake

My daughter did the baking today- and this was to help use up our numerous Zucchinis and carrots we got.  Really yummy!

2 eggs
3/4 C brown sugar
1/2 C canola oil
1/4 C honey
1 tsp vanilla
1 1/2 C shredded carrot (about 2 large carrots)
1 C shredded zucchini (about 2 small zucchinis)
1/2 C chopped pecans (optional)
1 1/2 C flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt

Frosting
8 oz reduced fat Cream cheese
1 cup powdered sugar
1 tsp Lemon Juice.

 Preheat oven to 350C. Mix together eggs, brown sugar, canola oil, honey and vanilla until well blended.  Fold in the carrot and zucchini.  Then fold in the dry ingredients (minus the pecans).

Pour into a 9x13 pan and cook for 22-25 minutes until done.  While it cools prepare the icing. Simply mix together all ingredients for the frosting and then spread onto a cooled cake. Top with pecans.

Makes 12 servings:348 calories

Cupboards, Drawers the organization continues

Continuing on the 91 day challenge.

Drawers and cupboards got done. We just have the counter tops left to do today. Purchased a bunch more containers so things could be divided up- now medicine/first aid, dog medicines, batteries all have their own containers in the pantry- much easier. Luckily it's garbage day tomorrow because our bin is full!

Sadly our label maker died today :( it was a sad day a  new one is necessary we use it lots!

Back to the organizing- Fridge and Pantry- 91 day De-clutter challenge

Yes its been a while- but summer ending means a bit more of a schedule and getting stuff back on track.  The last 4 weeks was full of caring for puppies.  (Check out our other blog for info)

This link was bouncing around facebook yesterday and I decided why not just the kick in the butt i needed.  Today was catch up day- since we started a few days late

No before pictures (seriously it was that bad) but here's our afters for the fridge and pantry.  The kids as always were as huge of a help cleaning as they are making the messes :) 

Pantry all cleaned out just like when we moved in!

And everything put back in

 The fridge looking spic and span.  That one took a bit o a team effort
The pantry we put things more into containers- my mom is now a tupperware consultant and I see more tupperware in my pantry and fridge's future!

We threw a lot of stuff out- a lot of things we just don't use- but not worth donating (really no one would want them).  Tomorrow we tackle the cupboards!

Turkey Burgers and Prosciutto Wrapped Asparagus

First day back to school.  We're following the 91 day de clutter challenge and started today. This I felt deserved a good BBQ since it's still super nice and hot out! We had some catch up cleaning out completely our fridge and pantry today we were hungry after!


Turkey Burgers: 

1lbs (2 packages) Ground Turkey- Lean
1/2 cup rolled oats
1/4 cup Italian bread crumbs
1/2 cup Italian blend shredded cheese
1/2 red onion chopped
1/2 tsp Italian blend herbs
1 Egg

Mix items together, form into patties.  This will make either 6 big patties or 8 regular size.  I went for 6 jumbo as our family is 3 member big. I will say this recipe held together the best of any turkey burgers I've made so far!

Grill over high heat (500F) until cooked through and juices run clear.

Served on a whole wheat bun,

6 servings: 446 calories (with bun but not toppings)


Prosciutto wrapped Asparagus

1 bunch asparagus
1 package (10 slices) Proscuitto
1/2 package Velata Smoked Gouda 
1 Tbsp Olive Oil
1 Tsp Lemon Juice

Whisk olive oil and lemon juice together. Break asparagus ends off (bend each stalk and it will naturally break off where the fiberous section meets the tender part). Toss asparagus in the Olive oil mixture.

Place slice of Proscuitto down, place on 3-5 stalks of asparagus (Larger stalks you'll need 3 bunch with youngers stalks use closer to 5) place a tsp of Cheese and then roll up.

Grill over medium heat (400F) until stalks are tender, prosciutto is crisp.

Servings: 9 Calories: 95/serving

Easy Peasy Chicken dinner- quinoa style.

If you liked my cheesy quinoa and cauliflower recipe, or if you liked my Easy Peasy chicken dinner this one sorta combines them. It was SO good  Seriously comfort food to the max and not bad health wise!

2 chicken breasts chopped into chunks
1 cup quinoa
2 cups chicken or vegetable broth
1 head broccoli chopped
1 package Philadelphia Cream Cheese Cooking Cream (i used herb and garlic but any would work)
1 tbsp olive oil 
1/4 cup water

Get your broth boiling in a pot and add your quinoa.  Simmer for 5 minutes then cover and set aside.
 
In a large non stick sauce pan/skillet add oil and chicken.  Cook until mostly done. Add broccoli, 1/4 cup water and turn down.  Cook for a couple minutes until broccoli is starting to soften and turn bright green.

Add the Philly Cream sauce, mix in the Quinoa.

Serve!

Serves four (large portions) 440 calories

Chicken Salad wraps

OK these were worth running around for the almond butter.  Although I almost tried this recipe with peanut butter and I do think it would turn out well with either one.  After cooking the chicken this took a whopping 5 minutes to put together so awesome recipe for left over cooked chicken.

This made 6 wraps for us- which fed as a complete small meal 3 of us

• 2 cups chopped chicken (I did two large chicken breasts- keep in mind the larger your pieces the more of a cup it fills so if you get all inspired and chop it up small you won't need quite 2 cups)
• 1/4 cup red grapes chopped
• 1 apple (I did gala, original recipe states Fuji) chopped
• 2 tbsp Honey
• 4 tbsp Almond Butter
• 6 large romaine lettuce leafs 

Cook your chicken, let cool (or use left overs). Chop, the finer the chop the better it tastes in my mind. Mix in all your ingredients together in a bowl.

Place on your lettuce, wrap (hint lay it along the spine of the leaf and curl the two sides in) and enjoy!  Kids loved this and we will for sure be making it again

Calories per serving (2 wraps) according to Myfitnesspal : 351

Spinach and Feta Turkey Burgers

These turned out really well.  I sorta winged the recipe and will probably tweak abit- which i'm going to note in the recipe here what i'll do different next time.  Kids loved these and had left overs for lunch the next day.

1lb ground turkey
1 cup rolled oats
2 eggs
1/2 a package of frozen spinach thawed and drained (In the one that comes in cubes this worked out to about 6 cubes)
1/2 a cup of feta- go for the crumbled- don't make the mistake I did and be cheap and get the block.  If you can find some with some flavor in it- go for it
Salt and pepper to taste

Pretty simple to make-mix the above ingredients, try to not over work it-mix enough to mix well but then just form into 8 patties.  We BBQ'd these. OIL your BBQ or grill before putting these on they stick like crazy. Cook until well done throughout (several minutes each side).

We served with tomato and fresh lettuce from our garden with grilled asparagus on the side.

Works out to about 177 calories per patty 

Butternut Squash Lasagna

So on impulse I bought a squash the other day.  Then I realized i had no clue what to do with it.  So I tracked down a recipe and this is what I came up with.

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese - part skim
1/3 cup grated Parmesan

In a large skillet heat oil and toss in the squash with salt and pepper (be generous with the pepper for more flavor later). Pour in the water, cover and simmer until soft. Cool slightly then transfer to the food processor and blend until smooth. Place in a container until time to layer the lasagna.

In a sauce pan melt the butter and then add the flour and milk whisking over medium heat. Heat until a boil stirring occasionally until it thickens. Mix in the nutmeg, cool slightly then move to the food processor and blend in the fresh basil. Now i'll admit mine never got very thick- but it thickened up great in the oven so don't fret!

Pour a thin layer of the mixture into the lasagna pan, layer two layers of noodles over.  Then spread a thin layer of Squash then a sprinkle of cheese. Sauce, noodles, squash.  Finish off with a healthy layer of cheese. 

Cook in the oven at 375 F until cheese is melted and noodles are soft. You can substitute fresh lasagna noodles for the oven ready version.

Total calories 311/serving.  Serves 9

Stuffed Potatoes- Light calorie version!

I love potatoes.  I'm trying very hard to shed some pounds and become healthier.  My cooking is part of that journey- that's about more than loosing weight.  But this recipe helps on both counts. It worked out (according to Myfitnesspal.com) to 90calories per serving! I used the microwave to cut down on the length of time these took to prep- and finished in the oven. Preheat to 425F

• 3 russet potatoes- medium size
• 1 cup shredded lite cheese +2 tbsp kept aside (I used marble) 
• 1/2 cup broccoli frozen - chopped (the smaller the piece the easier to get the kids to eat it)
• 1 1/4 cup skim milk 
• 1 tbsp flour
• 1/8 tsp nutmeg
• 1/8 tsp garlic
• salt

Microwave the potatoes (3 potatoes in my microwave was 12 minutes).  Don't forget to pierce them with a fork first. While they are in the microwave mix the flour nutmeg a dash of salt and the garlic in a sauce pan.  Whisk in slowly 1 cup of milk while warming over medium heat.  Bring to a boil for 5 minutes (or until thickens) stirring and keeping it from burning.  Add the cheese, remove from heat and stir until it melts together.

Remove the potatoes from the microwave (use oven mitts) and cut in half. Scoop out the insides leaving about 1/4" left.  In a bowl mash together the potato you scooped out and the milk.  Mix in 1/2 the cheese sauce and the broccoli. On a baking sheet place the empty shells and fill with the mashed mixture. Pour over the remaining cheese sauce over the top and sprinkle with the remaining shredded cheese.

Place in the oven for 10-12 minutes until the potatoes are warmed through, cheese melted on top.

Makes 6 servings.  We paired it up with Caesar salad (yes that was store bought) and steaks!

Tourtiere- aka french meat pie

This is really one of my favorite things of all time.  They are hard to find.  Years ago when my family was dealing with quite the tragedy my local horse community pulled together and brought us frozen meals.  It's what kept my kids fed for the weeks my then husband was in the hospital and kept me from eating nothing but fast food.  Someone ( I yet to know who) made us a Tourtiere.  I had never heard of them before and it became a favorite of our family.  Occasionally I've found them frozen, they usually pale in comparison. A local bakery makes them and they are awesome, but expensive, and only come in single servings. 

This recipe is very close to the local bakery.  This recipe makes 3 Pies. I cheat and use premade pie shells.

6 Pie shells (1 for base and one for the top of each pie)
1.5kg ground pork
2 medium potatoes- shredded
1tbsp Butter
1 large onion
2tsp All spice
1tsp Cinnamon
2tsp pepper- to taste (Seriously don't go easy on this- the stronger the pepper the more flavor it has)
Water
 (The original recipe had 1tbs Vinegar but I forgot it and it still was awesome- so I say it's optional)


Thaw your pie shells but do not cook them.
Pulverize your onion-I used my blender.  Take out your largest sauce pan, heat the butter and add the onion heating until the onion becomes clear.  Add in your ground pork and thoroughly cook.
While it is cooking shred your two potatoes and add them to the ground pork.
Add your spices. Ample spices keep this from being a boring dish- be generous with that pepper!
Add just enough water to cover the meat (and vinegar if you choose so) and turn down to a simmer.  Simmer for 45-60 minutes until water is evaporated stirring occasionally.

Preheat oven to 425F.  Fill your 3 pie shells with meat then use your remaining 3 pie shells to create a top. (I'll admit the pie in the picture had the best crust- but was not filled as high).  Cook until shells are cooked.  If your going to freeze and reheat later on leave them just a bit under cooked (not quite golden brown shell) so you can reheat in the oven with out burning the crust!)

Serve with vegetable of your choice. A dab of sour cream is a nice addition as well.

Spring Wreath

It's official, Michaels is an evil evil store.  But my last visit brought home two grapevine wreaths (they were on sale!) and some spring flowers.

And here is my creation- I used the stems to weave into the vines to make it more secure then hot glued the letters.  Plan to make a summer one with the house numbers for summer!
This is it hanging on the inside of the door. But i think the pink flowers work great against our Pink door on the outside!

Breadsticks- Cauliflower style

Yup another pinterest recipe.  I'll admit I'm going to double this recipe next time- and i'll also find my parchment paper so it actually is easier to flip them

1/4 Head cauliflower
1/2 cup mozza or italian blend cheese-divided
1 egg white
1/2 tsp Italian seasoning-divided(or like i did a dash each of oregano, rosemary, thyme and basil)
2tsp oil
2 cloves garlic 

Preheat oven to 350F

Rice your cauliflower.  Which after my research told me to - shred it with a grater.  Microwave for 5 minutes in a bowl. While it's microwaving in a small saucepan saute the garlic and oil.

Add the oil/garlic to the cauliflower and stir.  Add in 1/2 the cheese, 1/2 the seasoning then spread on parchment on a baking sheet. Sprinkle 1/2 the remaining cheese and 1/2 the remaining seasoning. Bake until lightly brown (about 25-30 minutes). Remove from oven let cool for a few minutes then flip (this is where parchment comes in handy flip onto a new piece then move to the new parchment to the sheet.  Of course I couldn't find my parchment so used my silicone mat- which I have one of only.  SO I did split them into larger pieces and then flipped those on the same sheet. Don't think it affected the outcome at all.
Sprinkle the new topside with the last cheese and seasoning and bake for another 10 minutes or so until brown.  Remove- let cool a few minutes then divide into sticks and move to a plate.  They firm up as they cool.

Serve with warm marinara sauce (that I admittedly bought in a jar from the store)

Cheesy Quinoa and Caulliflower

Ok this recipe may have won me over to both quinoa and cauliflower! So simple fast and easy to make.

1.5 cups Chicken broth (Vegetable broth would work well too for the vegetarians)
1 cup Quinoa
1 head Cauliflower chopped
1 cup Cheese shredded. I used marble-but a sharp cheddar would be great- experiment!(OK I put in more like 1.5 cups)
Salt and pepper to taste

In a pot bring broth and Quinoa to a boil.  If you like your cauliflower add it from the start.  If you like it a bit more al dente let the quinoa come to a boil and then add the cauliflower. Once it's boiling turn down to a simmer and cover for 15-20 minutes or until broth is absorbed. Turn stove off- add the cheese and cover.  Once cheese is melted stir, add salt and pepper to taste. I Garnished with just a bit of parsley.

If you like spicey- some hot sauce added would be great!

8 servings = 142 calories/serving!

Baked Sweet & Sour Chicken: Fried Rice

Baked Sweet & Sour Chicken

Warning- this is REALLY good.  And worth the effort.  It's easy but takes some time to cook (1 hour) So get it into the oven then make the rest of your meal. Which for me gives it 1 more star of awesomeness.  Preheat oven to 325F 

• 3-4 chicken breasts cubed
• 1/2 cup corn startch
• 2 eggs beaten 
• salt and pepper 
• 1/8 cup oil 

Sauce:

• 3/4 cup sugar
• 1/3 cup vinegar
• 4 tablespoons Ketchup
• 1 tablespoon Soya Sauce

 Take your cubed chicken and season with salt and pepper. Then take each piece, dip into cornstartch, then egg and set aside.  Once every piece is done heat your oil in a large saucepan and then brown the chicken.  Turn several times and try to keep the pieces from sticking together

ready to go into the oven

Place into a 9x13 greased pan. Whisk together the sauce ingredients- pour over top and place into the oven.  Cook for 1 hour. Every 15 minutes stir the chicken so it gets covered again by the sauce.  Cook the entire hour it takes that long for the sauce to start to cook down to the proper texture. Serve spooning sauce over top

All done and ready to eat!

Fried Rice

This is my son's favorite thing.  I mixed it up a bit by using the non traditional veggies (Carrots and peas).

• two cups rice cooked
• 1/8 cup soya sauce
• 2 eggs
• veggies- frozen
• 1 clove garlic minced
• 2 tablespoons oil (Sesame if you have it)

Heat the oil put in the frozen veggies and garlic over medium heat. Beat the eggs.  Move the veggies to one side of the sauce pan and poor the egg to the other side.  Think scrambled eggs. Cook the eggs for a minute or two then mix in with the veggies. 

Add the Rice, soya sauce  Stir and cook for a couple minutes then remove from heat and serve.

Giant Meat Balls

These turned out pretty good.  I was thinking Meatloaf but wanted something different so meat balls it was.

• 1lb ground meat- I used a mix of ground pork and lean beef
• 2 eggs
• 1/2 cup milk
• bread crumbs- Italian Style
• 1/2 tsp Oregano
• 3 cloves garlic minced
• 1/2 red onion chopped

 Preheat oven to 350F
YES I'm terrible at chopping onions.  No comments on the photos please.  It's easy- Beat the eggs then add wtih all remaining ingredients into a bowl. Mix with your hands.  Form into ball size- Golf ball will take 30 minutes to cook Tennis ball size that I did took closer to 45 minutes.

Place in oven- cook- Enjoy!

Zucchini Sticks & Sweet Onion Dipping Sauce that is to die for

Sweet Onion Dipping Sauce

OK I'm going to the dip first because it is JUST that good! Another disclaimer as usual- I don't like unions.  Yup- don't like em.  So i was feeling pretty brave to try this- the mayo sold me on it :)

Totally worth it this sauce has many uses- I'm planning marinate some chicken breasts in it, Spread it on sandwiches and well I will fully admit I may have taken a bite of it all on it's own.I made this all with my kitchen aid stick blender in the handy little cup it came with and it went right into the fridge in it after for use later this weekend.

I love this stick blender and use it several times a day- the big blender never comes out anymore

• 1 small red onion (or 1/2 a large one)
•  1 tablespoons prepared mustard
• 2 tablespoons honey
• 2 table spoons Apple Cider Vinegar
• 1 cup mayonaise 
• 1 tablespoon butter

Melt the butter in a sauce pan chop your onion and add to the butter.  Saute on medium-low until nicely browned and caramelized.  
Put the onions into the blender or cup, add in the other ingredients. Mix until a nice texture

Zucchini Sticks: 

I'll say this was a good way to eat roasted zucchini- which none of us are a huge fan of- they got eaten. This would probably be also a delicious way to make other veggies such as sweet potatoes, or egg plant.

• 3 medium zucchini
• 1 egg
• 1/2 cup milk
• 1/2 cup parmesan
• 1/2 cup bread crumbs - Italian style
• 1/2 cup panko

You want nice medium size zucchinis.  Cut into 3-4" lengths then cut those up into sticks the thickness of your finger. Place into a colander which is placed into a bowl.  Generously coat with salt and let sit for about an hour so the water starts to move out of the flesh.

Rinse the salt off and pat dry with a towel.  Beat the egg & milk and place in a bowl. Mix the crumbs and cheese and have in another bowl.
Preheat oven to 450F
Put the egg mixture over the zucchinis in their bowl and thoroughly coat. One by one dip into the crumb mixture and place onto the non stick cooking sheet. Place into the oven cook for about 15 minutes- then carefully flip em over and cook another 15 minutes until crispy brown.
Dip and enjoy.  These would also be awesome with the Garlic Aioli I posted previously

Double Crunch Honey Pork Chops

This recipe is delicious. I paired it with the Baked Potato Salad and Stirfried Kale & Broccoli. Three awesome recipes in one night created a hectic kitchen (I MAYBE over cooked one side of the pork while distracted but kids) but one of the best meals I've ever cooked.

Great thing is you can prep the pork before and then just need to fry it up and mix the sauce.

Egg wash:

• 2 egs
• 4tbs water

Breading mix: sift together the following ingredients

•  1/2 cup flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp ground ginger
• 1/2 tbsp ground nutmeg
• 1/2 tsp ground thyme
•  1/2tsp ground sage
• 1/2 tbsp paprika
• 1/4 tsp cayenne pepper (optional)

 Honey Sauce: 

• 2tbsp Olive Oil
• 1/2 cup honey
• 1/8 cup soya sauce
• 3 cloves garlic minced

  Trim your pork chops of any fat. Place into the breading mix, then into the egg wash and then again into the breading mix.  Press them down into the mix so that it sticks well giving good coverage. 

Prepare the honey sauce.  Heat olive oil and garlic until starting to get soft- add in honey and soya sauce and heat until well mixed and runny- keep an eye on it it bubbles up quickly. remove from heat and set aside. 

Heat canola oil in a sauce pan so it is covered and will cover the pork chop 1/2 way. Cook for 4-5 minutes per side on a medium setting until crispy golden brown. (I admitted above I had my heat too high and they got very crispy brown) Set aside onto a plate to cool a few minutes (or onto a cooling rack) then dip into the honey sauce and serve. Poor remaining sauce over top.  Sauce is fabulous over Rice as well. 

This recipe would be delicious for chicken breasts too!

 
 

Stir Fry Kale and Broccoli

Confession time again- I've never eaten Kale.  Well I might have- mixed in with something. A friend has been raving about kale chips. It made me curious.  I needed a veggie for tonight and this recipe looked good. It is now my official favorite way to make broccoli and the kale was great. And that's coming from someone who does NOT like greens. Kids ate it before the pork and potato salad!

• bunch of kale- stalks removed- torn into bite size peices 
• head of broccoli florets
• 2 limes
• 2 tbsp Olive Oil 
• 7 cloves garlic minced
• 1/4 cup sun dried tomatoes 
• salt to taste 

Heat oil and garlic in a large sauce pan for 2 minutes.  Keep an eye on it so the garlic does not brown too much.  Add in the broccoli and cook mixing constantly for 1 minute. Add in the Kale and cook stirring for 2 more minutes.  Sprinkle on the juice of the limes and add the sundried tomatoes mix and remove from heat.

Baked Potato Salad

Yum.  This is seriously my new favorite way to eat potatoes.  It's not quite potato salad in the sense it's not cold (refrigerated) I would warm it up just a titch when having left overs.

• 4 potatoes (I used yukon gold) 
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chives chopped
• 6 slices bacon 
• 1/2 cup shredded cheese
• salt & pepper to taste 

Mix the sour cream, mayonnaise, 3/4 of the chives and cheese- and set into the fridge.
Peel, cube and boil the potatoes- about 15 minutes.  Keep an eye on them- should be cooked but not as much as you would for mashed potatoes.   While they are boiling cook the bacon- drain on a paper towel and crumble 4 slices into the mix. Crumble the remaining two slices and set aside with the chives.

Drain potatoes, and let them cool.  Once cool gently mix in the sauce, top with the remaining chives and bacon crumbles.

Enjoy!

Yum Yum Pork Chops

A friend posted this recipe and I had to try it.  Though it got tweaked a bit to make it work with what I had on hand.

• 4 pork chops (mine weren't that big we made 6)
• 1/2 cup broth (I used beef) 
• 1/4 cup soya sauce
• 1/8 cup honey 
• 1/8 tsp garlic salt
• 1/4 tsp ginger
• 1tbsp ketchup

Optional: veggies. We had sweet potatoes on hand- but potatoes, carrots etc would work great and taste delicious.

Preheat oven to 350F.
Brown the pork chops in a sauce pan and then transfer to a greased casserole dish.

Mix remaining ingredients together and pour over pork chops.
Cook for 1 hour.

If you do veggies a couple different ways to do them. 1- in the dish with the pork chops- worked really well. 2- make more of the sauce, toss in it and cook along side in the oven!

Beef Dip Crescent Rolls

I saw this idea on pinterest and had been chomping at the bit to try it.

Total time start to finish? 20 minutes. Can't get much better then that! Pair it up with a salad and voila easy meal. Kids loved it.

• package crescent rolls
• sliced or shaved roast beef
• swiss cheese 
• horse radish
• beef bouillon
• Worcestershire sauce
• Soya sauce
• tbsp chopped red onion

Ingredient hint: I used shaved roast beef from the meat counter. This would be great with left overs from a roast though (Truthfully probably even better tasting).  

That's my son rolling these up!

 Pretty easy- preheat oven to 375F.  Roll out the crescent rolls place a slice or two of roast beef folded on the wide end  A slice of cheese, a dollop of horse radish. Roll up. Don't worry the ends won't be covered it works out fine! Cook until brown- needs a minute or two longer then usual to cook through.

While they are cooking get out a small sauce pan.  You'll need about 1/4 cup of bouillon per person.  Add a good dash of the Worcestershire sauce (I put about 1tbps) and soya sauce in as well as the onion.  Let simmer on the stove while the crescent rolls cook. 

Serve!

Cheesey Cauliflower Cakes & Baked Chicken Tenders

Yes it's time for another confession- I do not like cauliflower. Now I've tried roasting it and that was marginally better...but really I need something drenching it with cheesy goodness to make it even slightly edible.

I will say this was ALMOST as good as mashed potatoes drenched in butter,made with real cream.  And with the sour cream it was not just edible- it was good.

Cheesy Cauliflower Cakes

• head of cauliflower
• 1/2 cup shredded cheese 
• salt
• chili powder or hot sauce to taste
• 2 eggs (Don't skimp I did and used 1 and they fell apart)
• 1/2 cup panko bread crumbs
• oil (olive oil is my preferred)

Boil the cauliflower until soft- about 10-15 minutes. Drain and while still warm mash.  Add in the rest of the ingredients and mix together.

Heat oil in a large sauce pain/skillet. Using a 1/4 cup measuring cup scoop out and drop into the oil.  Press flat and let cook until brown- then flip and cook the other side.  Really these are best warm- place into the oven to keep warm while you finish up cooking the rest.
We served them with a dollop of sour cream.

What would I change? I'd use a stronger cheese- shredded marble though delicious didn't add much flavor to this. Really I'd do anything I would with mashed potatoes- next time I think I'll try a parmesan/asiago with roasted garlic.

 

Baked Chicken Tenders

This was an easy recipe and really turned out well.  Baked not fried so much healthier.

• 2-3chicken breasts
• 1/2 cup bisquick 
• 1 egg
• paprika 
• salt and pepper
• garlic

Preheat oven to 450F. Slice the breasts length wise so they are even in thickness.  Whisk the egg with a couple tbsp's water and on another plate mix the rest of the ingredients.  Pretty simple dip into egg- roll in the mixture and place on your baking sheet.  You could place on a grate or one of those fancy silicone nubby matts that I'm currently lusting after.

These dipped fabulous into the Aioli I posted the other day.

Brussel Sprouts even I'll eat-Roasted BS with Garlic Aioli

I admit- I have been scarred by childhood memories of Brussel sprouts. But I've been eying them up and decided to try them again.

Roasted Brussel Sprouts & Homemade Garlic Aioli

So far roasting has made many veggies I'd written off edible and almost even enjoyable so Roasting we go.

• 20 brussel sprouts (approx 1lb) 
• 1tbsp olive oil
• salt
• pepper

 Nothing exciting about this prep- quarter the Brussel sprouts, drizzle (or toss) the olive oil dash of salt and pepper.  Place on a baking sheet and into the oven at 400F for about 15 minutes.  I take them out 1/2 way through and move them around to get more even cooking.

Garlic Aioli:
While the above is roasting prep the aioli.

• 6 tbsp Mayo
• 1 tsp lemon juice
• 1tsp Parsley
• 1 clove garlic

Mix (I used my immersion blender) and serve with the sprouts.  This turned out incredibly delicious! 

Parmesan & Panko Chicken

This paired up nicely with the above.

• 3-4 chicken breasts
• 3tsp mayo
• 3 tbsp parmesan
• 3 tbsp Panko bread crumbs

Pound the breasts  so they are evenly thick. Place on non stick baking sheet, spread the mayo over the top, then the parmesan and finish with the bread crumbs.  Cook at 400F for about 15 minutes or until done.

Steak sauce, Crushed Potatoes and Baked Asparagus fries

Yup tonight was a big one 3 newish ideas. I'm going to list them in the order I made them.

Crushed Potatoes

This is a Pioneer Woman inspired recipe.

• Potatoes- small red choose same number as you would if you were baking potatoes for the meal.  For us that meant 3-4 medium size potatoes. 
• olive oil
• salt & pepper
• Rosemary or some other favorite herb
• Parmesan cheese (optional)

preheat oven 450F

Get your big pot out and boil the potatoes until they are firm but a fork can go through.  Place them onto a  non stick pan that you've lightly brushed with olive oil.  Don't cheat- don't use spray stuff.  Use the good stuff TRUST ME! Use your potato masher (or anything hard and flat ish) and squash that potato until it's sorta flat.

Brush with olive oil, sprinkle generously with salt (Really no go add some more trust me you'll thank me after), pepper, your rosemary. I tossed some parmesan on because well I love my cheese.
Place in the oven top rack for 20-25minutes.

Baked Asparagus 

• Asparagus- 1/2 to a whole bunch of it
• bread crumbs (I used a blend of panko and Italian)
• seasoning (As I used Italian breadcrumbs this step wasn't necessary!)
• Parmesan (Optional)
• 1 egg

This is an easy peasy way to bake asparagus. Tip them so you have just the good parts (I personally use the bend them and they snap at the right spot method).  Mix your egg and a couple tbsp water. Mix your bread crumbs on another plate. Now I don't own grated Parmesan so I sprinkled my shaved Parmesan over top of them at the end.  If you have grated mix it on in with the bread crumbs. Dip in the egg mixture, roll in the bread crumbs place on your non stick pan. (and if your some lucky gal who a rack-use a rack over your pan to get them even crispier). 

Bake at 425 for 10 -15 minutes until crispy brown.  (Note since I had my potatoes in already I lowered the temp on the oven to 425F when I put these in and it took just 10 minutes.

Restaurant 'ish' style steak with sherry sauce

• Steaks- the thicker the better
• Soya sauce 
• Worcestershire Sauce
• Spice (I use montreal steak spice personally- but for sure salt and pepper)
• Butter (Not margarine!)
• Sherry or Red cooking wine.
• flour

I've been won over to cooking steaks this style- so easy and if the oven is on gives really nice taste.  My steaks marinated  (while defrosting) in  the Soya Sauce, Worcestershire Sauce and montreal steak spice mixture.  In a cast iron pan (That can be placed in the oven) put a couple tablespoons of butter, a bit of salt and sear the steaks 2minutes on each side.  Spoon the butter back over the steaks and place into the oven at 425F. Leave in the oven for 6-7 minutes (gives me a medium well done steak when about 1" thick).

Remove from the oven and place the steaks aside to rest.  In the pan pour a 1/2 cup sherry/wine, a couple tablespoons flour and heat over low and whisk until thickened. Remove from heat. Spoon sauce over the steak.



Now I must say- I impressed myself with the fact I was able to time all this.  I got the potatoes into the oven.  The steaks had marinated while defrosting.  I prepped the asparagus and had it ready to place into the oven. I put them and the steaks into the oven at the same time.  And that lined up just about right time to remove the potatoes!


This meal turned out great. My kids all had seconds of the potatoes and fought over the last steak.  If there was more asparagus (We only had 1/2 a bunch to use) they would have had more of those too. I was hoping this would be lunch left overs for me tomorrow I thought wrong.