tag:blogger.com,1999:blog-227882022024-03-18T05:46:38.410-05:00Full Bellies, Happy KidsSandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.comBlogger1343125tag:blogger.com,1999:blog-22788202.post-19013285940806287892023-11-09T14:28:00.004-06:002023-11-09T14:28:59.719-06:00Chocolate Yogurt Cake<p style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/53316908799/in/dateposted-public/" title="IMG_5362"><img alt="IMG_5362" height="427" src="https://live.staticflickr.com/65535/53316908799_c75c92088a_z.jpg" width="640" /></a><br /></p><div style="text-align: left;"> </div><div style="text-align: left;">I love easy recipes, the kind that take a only a few ingredients and are easy to remember.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This yogurt cake is so easy to make and so delicious. It just uses a yogurt cup for the measurements, so you don't even have to dirty your measuring cups. Even better right?</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The versatility of the cake is that you can make a simple vanilla cake, you can make chocolate, or even lemon, which I did last week, and was immediately devoured by my lemon loving boys here at home.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So, without any further ado, let's bake.....</div><p><br />
</p><p style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/53317030570/in/dateposted-public/" title="IMG_5361"><img alt="IMG_5361" height="427" src="https://live.staticflickr.com/65535/53317030570_932e989579_z.jpg" width="640" /></a><br /></p><div style="text-align: center;"><span style="font-size: x-large;"><b>Chocolate Yogurt Cake</b></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><i>Ingredients:</i></b></div><div style="text-align: left;">1 plain yogurt 170 gr, cup (6 oz)<br /></div><div style="text-align: left;">Now using the same cup, we measure the remaining ingredients:</div><div style="text-align: left;">1 cup vegetable oil</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">1 cup cocoa powder</div><div style="text-align: left;">3 cups of all purpose flour</div><div style="text-align: left;">1 tablespoon baking powder</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">Chocolate chips</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><i>Directions:</i></b></div><div style="text-align: left;">In a bowl, beat the eggs with the yogurt using a whisk, then add in the oil and sugar. Whisk until well combined. Add in the cocoa powder and mix.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Add the flour, a little at a time, sifting while adding. Lastly, add in the baking powder and mix gently just until combined, don't over mix the baking powder or it may make the cake dense.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Grease the cake pan with butter and cocoa powder, then transfer the cake mix to the pan. At this point, you can pour some chocolate chips over the batter, but it's optional. I like to, just to make it even more chocolaty.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Bake for 40 minutes, or until toothpick inserted in middle comes out clean.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Let cool completely then invert onto cake dish. You can leave the cake as is, and make a simple chocolate frosting to cover the top, or you can cut the cake in half, and use your favorite filling. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For simplicity purposes, I just used some whipped chocolate frosting, that I already had on hand. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy!<br />
</div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-32849251413183156222023-11-09T14:04:00.001-06:002023-11-09T14:04:06.502-06:00Kibe de Forno - Oven Kibbeh<div style="text-align: left;"><div style="text-align: left;">Have you ever had Kibbeh? </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Do
you know what Kibbeh even is? I didn't for a long time, but a couple
months ago, I started looking more into Mediterranean cooking, and found
a whole new world of delicious recipes. Kibbeh is one of them, and
funny enough, it is quite popular in Brazil too.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The
traditional Kibbeh is usually made into balls and fried. I am all
about the traditional most common way, but I also love trying the
variations to the more popular recipes, from each country.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ok
so, first of all Kibbeh is considered to be a national dish from
Lebanon. It's basically a combination of ground meat, bulgur wheat and
spices, and it is absolutely delicious and quite easy to make. </div><div style="text-align: left;"> </div><div style="text-align: left;">One
thing to keep in mind, there are different types of Bulgur Wheat, you
want to use the fine, although I could only get some medium coarse which
works well too, it just takes a bit longer to soak.<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Let me show you....</div><div style="text-align: left;"> </div><p>
</p><p style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/53316908719/in/dateposted-public/" title="IMG_5389"><img alt="IMG_5389" height="427" src="https://live.staticflickr.com/65535/53316908719_34c595d232_z.jpg" width="640" /></a><br /></p><div style="text-align: center;"><span style="font-size: x-large;"><b>Oven Kibbeh</b></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><i><u>Ingredients:</u></i></b></div><div style="text-align: left;">2 cups of bulgur cracked wheat </div><div style="text-align: left;">2 cups of hot water</div><div style="text-align: left;">2 pounds ground beef</div><div style="text-align: left;">1 onion, finely diced</div><div style="text-align: left;">Parsley and Cilantro</div><div style="text-align: left;">1 tablespoon butter</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;">Garlic to taste</div><div style="text-align: left;">Juice from 1 lemon</div><div style="text-align: left;"><a href="https://www.amazon.com/Spice-Way-Pure-Sumac-Freshly/dp/B07R4LL17V/ref=sr_1_6?keywords=sumac&qid=1699559369&sr=8-6"><b>Sumac</b></a>, to taste (Sumac has become one of my favorite spices)</div><div style="text-align: left;"><a href="https://www.amazon.com/gp/product/B071KH1X16/ref=sw_img_1?smid=A14FGQC70CY4MB&psc=1"><b>Aleppo pepper</b></a>, to taste (another new favorite)</div><div style="text-align: left;">Shredded Mozzarella cheese</div><div style="text-align: left;">Cream cheese</div><div style="text-align: left;">Olive oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions:</div><div style="text-align: left;">In
a big bowl add the bulgur wheat, pour over the hot water. Cover with
plastic wrap and let it soak for about an hour. Should be long enough
to hydrate the wheat. <br /></div><p></p><div style="text-align: left;">After
the hour has passed, give the wheat a good stir to loosen it. To the
same bowl, add the meat, onion, parsley and cilantro to taste, butter,
salt and pepper, garlic, lemon juice, sumac and aleppo pepper. Mix
well.</div><div style="text-align: left;"> </div><div style="text-align: left;">Drizzle
a little olive oil in a baking dish, I used a 13x9 inch. Take half of
the kibbeh meat mixture and pat down into the dish. Next, cover the
mixture with some cream cheese, and then shredded mozzarella. Take the
remaining kibbeh and pat down on top of the cheese. (<i>I find it
easier to grab handfuls of the meat mixture, at a time, and then pat it
down on the palm of my hand, then place it on top of the cheese, that
way it's not pulling off the cheese.</i>)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Take
a knife or dough scraper, and make a diamond pattern on top. I just
make diagonal lines one way, then come back the other way. You don't
have to go all the way down to the bottom of the dish, you basically
just want a small dent to drizzle on more olive oil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once
done, drizzle some olive oil across every line, then bake in a 375 F,
for about 35 minutes. Keep an eye on it, if you overcook it, the kibbeh
will dry out. I just check after 25 minutes, and if there's a lot of
liquid in the pan, I pour it out and then pop it back in the oven for
the last 5 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve warm!<br /></div><p></p>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/53317030485/in/dateposted-public/" title="IMG_5388"><img alt="IMG_5388" height="427" src="https://live.staticflickr.com/65535/53317030485_f37ddf5aa7_z.jpg" width="640" /></a></div> </div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-82363804934550859852023-10-05T07:34:00.003-05:002023-10-05T07:34:14.943-05:00Turkish Flatbread Pizza - Pide<div style="text-align: left;">I have recently been on a journey, to find and try different recipes from all over the world. My background is quite diverse, I am Portuguese, born in Africa, my greatgrandparents on my father's side were Brazilian, the ones on my mother's side were all from Portugal, Madeira and Azores. We have French ancestors too. </div><div style="text-align: left;"> </div><div style="text-align: left;">But having lived in South Africa my entire childhood, also opened up my palate to African food. So I am quite blessed to enjoy so many different cultures with so many wonderful recipes.</div><div style="text-align: left;"> </div><div style="text-align: left;">Loving food the way I do, also means that I am very much interested in trying dishes from all over the world, and sometimes, something simple as watching a series or movie from a different country, and seeing the food they're eating, is enough to make me want to try.</div><div style="text-align: left;"> </div><div style="text-align: left;">I have recently (over the past few months), become completely obsessed with Turkish shows. So of course, seeing what they eat, has peeked my curiosity into the food they eat. The whole Mediterranean cuisine itself is very appealing to me, Fresh ingredients, healthy food, lots of vegetables, delicious street food, and the flatbreads? Yum!!!</div><div style="text-align: left;"> </div><div style="text-align: left;">So today, I am bringing the first of many recipes I've been trying, and loving recently. </div><div style="text-align: left;"> </div><div style="text-align: left;">The Turkish Flatbread Pizza, known as Pide. </div><div style="text-align: left;"> <br /></div><div style="text-align: left;">The Pide originated in the city of
Samsun, in the Turkish Black Sea region, and has been a favorite since
1725. The flatbread is shaped into a boat, or a flat American football,
if that helps you visualize it, then filled with a variety of delicious fillings, from beef, to cheese, to spinach....yum!</div><div style="text-align: left;"></div><div style="text-align: left;"><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbb-7cNt6YrJ5lglel_ETlJyDDIp2dbKJ3HZszcsKVK6zgmtnfcpbB6ZMhR43ehg9oM7W_P8EwzANq6zpx4VPXWZaUHnaHxsNherKjmb1SXLDQcoQ_1BGMw1s2zmI8gGaPNbKa2moTGDg3wA6gGjmcTVQwBOONKFGKu3ApC2i5YqLwWCB8GGcvkw/s1024/IMG_5185.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbb-7cNt6YrJ5lglel_ETlJyDDIp2dbKJ3HZszcsKVK6zgmtnfcpbB6ZMhR43ehg9oM7W_P8EwzANq6zpx4VPXWZaUHnaHxsNherKjmb1SXLDQcoQ_1BGMw1s2zmI8gGaPNbKa2moTGDg3wA6gGjmcTVQwBOONKFGKu3ApC2i5YqLwWCB8GGcvkw/w640-h426/IMG_5185.jpg" width="640" /></a></div> </div><div style="text-align: left;">This
was my first attempt at making these, so although they were absolutely
delicious, I wasn't thrilled with the final look. It takes a bit of
practice to make sure the Pide doesn't open up, and stays flat around
the edges.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Anyway, I hope you will enjoy this recipe, it is a great alternative to your usual Friday night pizza. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The
recipe I'm sharing with you, is from one of my favorite <a href="https://www.youtube.com/@TFT/featured">Turkish channels on Youtube</a>. I just love Aysenur, she is such a sweet lady and
shares so many wonderful recipes. Be sure to give her a follow.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzusXX6mqGAe_bQwHTC_ikxvZi9S73cvV5OD5nii498zo_ftIR8qG9_8vMgNPgcVrznf74mdZcXF5vDVCDJQ-B0N5XvXIr17CP1tJNz-Q4we_Q20uE1JP-KbCR09j7a_tHWR2JvUHzjlYmDAm-jlS1yKKDVDr5yOG4P2peTcoJRKUeuNTXZv653g/s1024/IMG_5186.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzusXX6mqGAe_bQwHTC_ikxvZi9S73cvV5OD5nii498zo_ftIR8qG9_8vMgNPgcVrznf74mdZcXF5vDVCDJQ-B0N5XvXIr17CP1tJNz-Q4we_Q20uE1JP-KbCR09j7a_tHWR2JvUHzjlYmDAm-jlS1yKKDVDr5yOG4P2peTcoJRKUeuNTXZv653g/w640-h426/IMG_5186.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span style="font-size: x-large;"><b>Turkish Pide</b></span></div><div style="text-align: center;"><span style="font-size: x-small;"><b>Source:</b> <a href="https://www.turkishfoodtravel.com">Turkish Food Travel</a></span></div><div style="text-align: left;"><br /></div><h4 class="wp-block-heading">FOR THE DOUGH: </h4>
<ul><li>2 cups lukewarm water </li><li>25 gr. fresh yeast or 1 tbsp active dry yeast (use dry yeast according to packet details) </li><li>1 tbsp sugar </li><li>about 5 to 5+1/2 cups bread or all-purpose flour </li><li>2 tsp salt </li></ul>
<h4 class="wp-block-heading">PIDE TOPPINGS: <strong>(You can adjust the amount depending on which pide you want more) </strong></h4>
<p><strong>MINCED MEAT TOPPING</strong> (This is enough for about 8 pides) </p><div class="turki-content" id="turki-1815358518">
</div>
<ul><li>1 medium-size onion </li><li>2 sweet green peppers </li><li>1 medium-size red capia pepper </li><li>1 tomato </li><li>2 cloves of garlic </li><li>250gr. ground beef (%30 fat would be ideal if you can get it) </li><li>1 tsp salt and ground black pepper </li><li>if the meat doesn’t have much fat add 3-4 tbsp olive oil </li></ul>
<p><strong>SPINACH TOPPING/ FILLING</strong> (for 3 pide) </p>
<ul><li>1 small onion</li><li>two handfuls of fresh washed and pat dried spinach </li><li>1/2 tsp salt and ground black pepper </li></ul>
<p><strong>CHEESE TOPPING</strong> (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese</p><p> </p>
<h2 class="wp-block-heading">How to make Turkish Pide</h2>
<h3 class="wp-block-heading">Prepare the simple yeast dough:</h3>
<ol><li>In a mixing bowl add lukewarm water, yeast, sugar. Disolve the
yeast or use according to package. Add most of the flour amount along
with salt and knead adding more flour if needed until it is smooth and
elastic. </li><li>Cover and let it rise until almost doubled in size</li></ol>
<h3 class="wp-block-heading">Toppings:</h3>
<p>Traditionally we use a special knife to chop veggies and minced meat
together. But it is easier to make it in a food processor. You can
choose whichever you like.</p><ul><li><strong>For minced meat topping:</strong> In
a big size food processor process onion, red and green pepper until it
is chopped in small cubes. Add peeled tomato, salt, black pepper, red
pepper and tomato pastes and minced meat. Process pulsing until
everything is chopped and mixed well. If the minced meat doesnt contain
much fat you can drizzle a little bit olive oil.</li><li><strong>For spinach filling:</strong>
Proccess onion with washed and dry spinach leaves, salt and pepper
pulsing until everything is chopped (don’t make it very small) While
fill it you can alternately add crumbled Turkish white cheese (or feta)
or kashar, mozarella cheese (Check the video)</li><li><strong>Cheese and Sujuk topping:</strong> (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese</li></ul>
<p><br /> </p>
<h3 class="wp-block-heading">Shaping The Pide:</h3>
<figure class="wp-block-image size-full"><figcaption>Rolling Turkish pide dough</figcaption></figure>
<h4 class="wp-block-heading">Classic Open Pide Shape (Açık pide)</h4>
<ul><li>Heat the oven to highest setting (about 230 to 250C). Cut the
risen dough into 12 pieces and shape them round. Cover the ones you
don’t use with a damp clean kitchen towel or freezer bag so they don’t
get dry. </li><li>Roll
out one piece in a lightly floured surface into a oblong shape that can
fit to your baking try. Place then to the try that is lined with baking
paper. Add generaously from the minced meat filling (about two full
tbsp) on top leaving 1cm space in sides. Spread evenly with back of a
spoon or your hand.</li><li>Fold the sides of the pides inside and press them well.</li><li>Pinch
the ends and seal. Hold from the corners and strech a bit more as far
as it can fit to your tray and place it back. Brush the sides with egg
yolk and bake until sides and bottom has nice golden color.</li></ul><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTCpQNgpQ5QxAsi1b7m_q_2bZM9VRNDDTt296NPzUajZCOBbiGh1DD7WwuQFhuy1pYyqBbG6mBID0YeAhtTYdmxgaOwr5m6qjvHfIlki98GKJrJNJotKd0kjJcBDwOJvzMyvuAuYgDaNHa_lcRgjLvpCq67RdlOkrmulGufqgvlmpmiY8nfCiFg/s1024/IMG_5187.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTCpQNgpQ5QxAsi1b7m_q_2bZM9VRNDDTt296NPzUajZCOBbiGh1DD7WwuQFhuy1pYyqBbG6mBID0YeAhtTYdmxgaOwr5m6qjvHfIlki98GKJrJNJotKd0kjJcBDwOJvzMyvuAuYgDaNHa_lcRgjLvpCq67RdlOkrmulGufqgvlmpmiY8nfCiFg/w640-h426/IMG_5187.jpg" width="640" /></a></div></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-66960877181602063132023-04-21T09:38:00.003-05:002023-04-21T09:38:29.537-05:00Cream Cheese Pound Cake<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvuvYESbE2sR1uWmR7U1amrxv_KzWsEXFT6siBFxJgipi0DiJHpV6-HVRufmxkSWFSvbMrrqk0ZSTUn03VqatyoxoyW3gM9xBeT4CSCR418rsA4NkSRuAHQBYdDLdH4uIS7FUG8MjuH62yl7d5F9NM6KrSQNg3ijQXjJKasAtc5Rz8UK3ng/s1024/IMG_5024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvuvYESbE2sR1uWmR7U1amrxv_KzWsEXFT6siBFxJgipi0DiJHpV6-HVRufmxkSWFSvbMrrqk0ZSTUn03VqatyoxoyW3gM9xBeT4CSCR418rsA4NkSRuAHQBYdDLdH4uIS7FUG8MjuH62yl7d5F9NM6KrSQNg3ijQXjJKasAtc5Rz8UK3ng/w640-h426/IMG_5024.jpg" width="640" /></a></div> </div><div style="text-align: left;"> </div><div style="text-align: left;">My sweet boy, turned 20 years old on the 11th of April.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I have always made my kids birthday cakes, I don't think I've ever bought them a cake at the store, or maybe once? Although I can honestly say, I don't remember ever doing it. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But anyway, some of their cakes I decorate with fondant, and some with icing, and then some are just plain cakes, it all depends on what they request for that year.</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0F-i4nvDT-yFwgLHQ948wtQZUDRLqA6ldmNKkaiK4XqVr-DWfFP_Wl0aEs_Cuvd-fEAaorMOxvPUDmOjOCs32aOEeBSNBGaOQCyqqoTbhTpZjVfKHY0aMbzQeSENF-xHiZLTk9WYxVEv99IlPJoJRyihILB5xIuCdvB26GGipZNR-gMLfuw/s1024/IMG_5029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0F-i4nvDT-yFwgLHQ948wtQZUDRLqA6ldmNKkaiK4XqVr-DWfFP_Wl0aEs_Cuvd-fEAaorMOxvPUDmOjOCs32aOEeBSNBGaOQCyqqoTbhTpZjVfKHY0aMbzQeSENF-xHiZLTk9WYxVEv99IlPJoJRyihILB5xIuCdvB26GGipZNR-gMLfuw/w640-h426/IMG_5029.jpg" width="640" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">For his 20th, he just wanted me to make one of his favorites, which is pound cake. That's it, a simple pound cake, no parties, no big get togethers, nothing, just a cake and dinner with dad and mom, and his sister.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So that is what I did.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I have to say, this is probably one of my favorite cakes too. I much prefer a simple, plain cake, to one that is slathered in frosting and icing. </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3iM2c71ElAtXPVksfuD2G-G9L2pAXq-RMED05aLGAqsh2ScBrPObXw1Ohyx0FLGtd9TiJGe9b1Yy4y9zvmQwoPdljl_nW_zXeVXBcY3cHiXUQIFP121A_VUh4-4dBqfBEQLBYvDvw6yCA9V7ZWmnd-1EH49WdzPKviP24TlubqRW283ZdA/s1024/IMG_5025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3iM2c71ElAtXPVksfuD2G-G9L2pAXq-RMED05aLGAqsh2ScBrPObXw1Ohyx0FLGtd9TiJGe9b1Yy4y9zvmQwoPdljl_nW_zXeVXBcY3cHiXUQIFP121A_VUh4-4dBqfBEQLBYvDvw6yCA9V7ZWmnd-1EH49WdzPKviP24TlubqRW283ZdA/w640-h426/IMG_5025.jpg" width="640" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span style="font-size: x-large;"><b>Cream Cheese Pound Cake</b></span></div><div style="text-align: center;">Source: <b><a href="https://www.aspicyperspective.com">A Spicy Perspective</a></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;">Ingredients:<br /></div><div style="text-align: left;"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1 1/2</span></span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">unsalted butter, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">softened (3 sticks)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">8</span></span> <span class="wprm-recipe-ingredient-unit">ounces</span> <span class="wprm-recipe-ingredient-name"><span>cream cheese, </span></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">softened</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">3</span></span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name"><span>granulated sugar, </span></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">divided</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">6</span></span> <span class="wprm-recipe-ingredient-unit">large</span> <span class="wprm-recipe-ingredient-name">eggs</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name"><span>vanilla extract</span></span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">teaspoon </span> <span class="wprm-recipe-ingredient-name"><span>baking powder</span></span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">teaspoon </span> <span class="wprm-recipe-ingredient-name"><span>salt</span></span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">3</span></span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name"><span>all-purpose flour</span></span></li></ul><span class="wprm-recipe-ingredient-name"><span> </span></span></div><div style="text-align: left;"><span class="wprm-recipe-ingredient-name"><span> </span></span><br /></div><div style="text-align: left;"><span class="wprm-recipe-ingredient-name"><span>Directions:</span></span></div><div style="text-align: left;"><span class="wprm-recipe-ingredient-name"><span> </span></span></div><div style="text-align: left;"><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-82992-step-0-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Set
out the butter, eggs, and cream cheese to come to room temperature.
Preheat the oven to 325 degrees F. Move one oven rack to the center of
the oven and remove any racks above it. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-82992-step-0-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Pull
out a standard 12-cup capacity bundt pan. Grease the bundt pan with
extra butter or shortening, then scoop 1/4 cup sugar into the pan and
shake it around until the fat is well coated in sugar. Dump out any
excess sugar. Set aside.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-82992-step-0-2" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Place
the softened butter and cream cheese in the bowl on an electric. Beat
on high until the mixture is totally smooth. Scrape the bowl with a
rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high
again for 3-5 minutes to <em>cream</em> the ingredients until very light and fluffy. Scrape the bowl again.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-82992-step-0-3" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Turn
the mixer on low and beat in the eggs, vanilla extract, baking powder,
and salt. Then slowly add the flour a little at a time, until fully
combined. Once the batter is smooth, turn off the mixer, as to not
overmix the batter.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-82992-step-0-4" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Scoop
the batter into the prepared pan. Bake on the center rack for 80-90
minutes. After 80 minutes, test the cake by inserting a toothpick deep
into the center of the cake. If it comes out clean, take the pound cake
out of the oven.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-82992-step-0-5" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or baking rack. </span></div></li></ul></div><span class="wprm-recipe-ingredient-name"><span> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7eOOvur9dHYnjKEYydbP-07vqxTgPUg7m7KLBjTx2SMlOhMzsPfV7C9ScGL32Rf5tRid6HhYPEx-uqHuexDdWhJYIs9kSpXHpdhpeNZ07qusDIEsDf2leyT_QsteQPWi-i2o0se68NWwCgZc2Xxxaf5FfBmlr8yjWDLDPEg5dysLQNV0Yw/s1024/IMG_5026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7eOOvur9dHYnjKEYydbP-07vqxTgPUg7m7KLBjTx2SMlOhMzsPfV7C9ScGL32Rf5tRid6HhYPEx-uqHuexDdWhJYIs9kSpXHpdhpeNZ07qusDIEsDf2leyT_QsteQPWi-i2o0se68NWwCgZc2Xxxaf5FfBmlr8yjWDLDPEg5dysLQNV0Yw/w640-h426/IMG_5026.jpg" width="640" /></a></div><br /><br /></span></span></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-8469955564426528412023-02-24T12:15:00.003-06:002023-02-24T12:15:25.730-06:00Smoked Sausage Stuffed Sandwich<div style="text-align: center;"><img alt="IMG_4784" height="427" src="https://live.staticflickr.com/65535/52708111896_9dd8a30ea0_z.jpg" width="640" /> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">I wanted to bring you a
recommendation for a pretty inexpensive dish, that you can definitely
stretch and serve to a crowd, or make it even for just one or two
people. It's up to you. <div style="text-align: left;"><br /></div><div style="text-align: left;">It uses very few ingredients, but the result is delicious and filling and just ooohhhhh. Love it ♥</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This
recipe or rather this dish, is from Brasil and it's known as Buraco
Quente. It's usually made with ground beef, but you can certainly use
beef, or chicken or smoked sausage which is what I used for mine.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If I have to translate exactly, word
for word, to English, it means Hot Hole, and I don't know about you
all, but that does not sound appealing at ALL when talking about food.
LOL</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So, I just call them Stuffed Sandwiches. Much better!</div><div style="text-align: left;"> </div><div style="text-align: left;">This is one of those sandwiches that your family will love, and will be talking about for a while. The fact that it's so easy to make and you can change it up, using whatever meat you have on hand, is even better. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52708111926/in/dateposted-public/" title="IMG_4783"><img alt="IMG_4783" height="427" src="https://live.staticflickr.com/65535/52708111926_588d1620d9_z.jpg" width="640" /></a></div><div> </div><div> </div><div style="text-align: center;"><span style="font-size: x-large;"><b><i>Smoked Sausage Stuffed Sandwich </i></b></span><br /></div><div style="text-align: center;"><b>Buraco Quente de Linguica</b></div><div><br /></div><div><br /></div><div>Bread Rolls (I made some of my french bread sub rolls, and cut them in half)</div><div>Drizzle of olive oil <br /></div><div>1 package smoked sausage</div><div>1 small onion, finely diced</div><div>2 cloves of garlic</div><div>parsley and cilantro</div><div>salt and pepper to taste</div><div>oregano to taste</div><div>1 can Media Crema (table cream)</div><div>Shredded cheese <br /></div><div><br /></div><div><br /></div><div>In
an oven proof dish, take each roll, cut a small piece off the bottom so
that it stands flat. Place the rolls in the dish, then take a small
knife and cut out the inside, creating a hole. Don't leave the edges
too thin, or it will fall apart when you fill it with the meat mixture.</div><div><br /></div><div>In
a saucepan, add a little bit of olive oil. Dice up the smoked
sausage. I cut it into slices, then cut those slices in half then half
again, creating little cubes. Saute them in the olive oil, then add the
onion and garlic and cook for a minute or two until the onion is
translucent.</div><div><br /></div><div>Season with salt and pepper and
oregano, add the cilantro and parsley to taste, stir well to combine,
then add the can of media crema, give it another good stir and remove
off the heat. <br /></div><div></div><div></div><div></div><div><br /></div><div>Fill each sandwich with some of the sausage mixture, then add a sprinkle of shredded cheese of your choice.</div><div> </div><div>Pop into the oven for a minute or so until the cheese is melted, then serve immediately.</div><div> <br /></div><div><br />
</div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52708523825/in/dateposted-public/" title="IMG_4781"><img alt="IMG_4781" height="427" src="https://live.staticflickr.com/65535/52708523825_2e5d975999_z.jpg" width="640" /></a><br /></div><div><br />
</div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52708111931/in/dateposted-public/" title="IMG_4782"><img alt="IMG_4782" height="427" src="https://live.staticflickr.com/65535/52708111931_2639015bf3_z.jpg" width="640" /></a><br /></div><div><br />
</div></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com1tag:blogger.com,1999:blog-22788202.post-4555263946841163822022-11-01T09:32:00.003-05:002022-11-01T09:40:01.641-05:00The Golden Girls Cookbook by National Geographic - TLC Book Tours<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0PWNlEi1K0egacdEjLe7CnRnNDBpB34KzFL-96q52Ldvv3TT5gk0f4oy7kxayh0hJhj7HtGf86RHuiFPV6uH4M5nbF4TIddmgMAu0qb7_VDv09fEtqJZtI8ftOvWiDuTU-SZ0FgrIQSPYLkOwMUIjOgt9JKjENZCM1nOidlD7GavFwg2wPw/s3000/IMG_4276.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0PWNlEi1K0egacdEjLe7CnRnNDBpB34KzFL-96q52Ldvv3TT5gk0f4oy7kxayh0hJhj7HtGf86RHuiFPV6uH4M5nbF4TIddmgMAu0qb7_VDv09fEtqJZtI8ftOvWiDuTU-SZ0FgrIQSPYLkOwMUIjOgt9JKjENZCM1nOidlD7GavFwg2wPw/w426-h640/IMG_4276.jpg" width="426" /></a></div> <h2>About <i>National Geographic’s The Golden Girls Cookbook: Cheesecakes and Cocktails!</i></h2>
<p><i>•</i> <b>Publisher: </b>National Geographic (September 13, 2022)<br />
• <b>Hardcover: </b>160 pages</p>
<p><span class="a-text-bold">Containing over forty new dessert and drink recipes from Blanche, Rose, Dorothy, and Sophia, this follow-up to the first </span><span class="a-text-bold a-text-italic">The Golden Girls Cookbook </span><span class="a-text-bold">will make you feel like you’re relaxing on the lanai or getting set to win the Shady Pines bake-off.</span></p>
<p>Fans demanded more Golden Girls cheesecake recipes, and the Fab Four deliver with <span class="a-text-italic">The Golden Girls Cookbook: Cheesecakes and Cocktails!</span> Rose’s
The Fall of St. Olaf Pumpkin Cheesecake and Dorothy’s Vodka and Black
Underwear drink vie for your heart (and stomach) against Sophia’s Double
Fudge Amaretto Ricotta Cheesecake and Blanche’s Big Daddy Mint Julep.
With easy-to-follow tips, you’ll learn how to make your cheesecake the
star of any kitchen table and your drinks something talk about over,
well, drinks.</p>
<p>And if that’s not enough, Sophia’s guide to <span class="a-text-italic">Caffè Corretto</span> will
make the rest of your day very correct-o. Welcome to 6151 Richmond
Street, circa 1985, where joy and friendship abound, and the cheesecake
is always ready for a late-night therapy session.</p>
<p>Filled with innovative recipes by renowned chef Christopher Styler, and beautiful photos by <span class="a-text-italic">New York Times</span> food photographer Andrew Scrivani–plus fun quotes, jokes, and photographs from the show–this is a must-have for all fans of <span class="a-text-italic">The Golden Girls</span>.</p><p> </p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPcLI26wFAqN-ddkrfwAN0bYATJx6owgDwttKazh7BatSNEAgW7dk3aWm04pvJ8hkLTCdWKqgEOjZ8XjyH5MdaPLo-5CnxkfnkkCnExJ1jf37Cvs32_khVxCgoGb9LJVuS_h-jA/s1024/IMG_4275.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPcLI26wFAqN-ddkrfwAN0bYATJx6owgDwttKazh7BatSNEAgW7dk3aWm04pvJ8hkLTCdWKqgEOjZ8XjyH5MdaPLo-5CnxkfnkkCnExJ1jf37Cvs32_khVxCgoGb9LJVuS_h-jA/w640-h426/IMG_4275.jpg" width="640" /></a></div> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><u><i><span style="font-size: large;"><b>My thoughts:</b></span></i></u></div><div style="text-align: left;">What a fun cookbook to add to my collection. </div><div style="text-align: left;"> </div><div style="text-align: left;">If
you know me, you know that I am obsessed with cookbooks and cooking,
hence my food blog along with this main one. When I got the opportunity
to review this cookbook, I was so excited, not just for the recipes
within in, but I am such a huge Golden Girls fan.</div><div style="text-align: left;"> </div><div style="text-align: left;">My
childhood revolved around The Golden Girls, I remember watching the
show as a teenager. My favorite was always Sophia, I mean, who didn't
love the feisty old lady Hahahah And then Dorothy, of course. I didn't
dislike Rose or Blanche, but Sophia and Dorothy were my favorites. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I
got the cookbook in the mail and immediately browsed through it. I
thought it would be just recipes but it's not, it has sections divided
by the different ladies in the show, and each contains funny tidbits,
along with recipes for cheesecakes and cocktails. I mean, what is there
not to like?</div><div style="text-align: left;"><br /></div><div style="text-align: left;">There
are also cast and show photos, with little stories and even dialogue
between the characters. It was so much fun to read through, and the
recipes? Oh my.</div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5PiafHA-dCj7pE5tA354nk62m9XczVK-oBCOBM3eDsyi0OyL2qlMkh7PpQP2H7wFU6oynI9FtK7rr5oGv8PncD5s8imMnBLA9TkmAalszqq8gJuyzB8Qd8OW_B6t5qDeF6OELA/s1024/IMG_4277.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5PiafHA-dCj7pE5tA354nk62m9XczVK-oBCOBM3eDsyi0OyL2qlMkh7PpQP2H7wFU6oynI9FtK7rr5oGv8PncD5s8imMnBLA9TkmAalszqq8gJuyzB8Qd8OW_B6t5qDeF6OELA/w640-h426/IMG_4277.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwqYhxI0ozMcsrFmPAgU007CevnD8kgKb4777KLGSyzOkjxdAfkWhOXHsOP39N3-OfevK7RdJ7ssCAfczsCXhIo2w_7fIKxOsm65xmHDhxkZcn-jaioX9rw6sPZpeq-gFQMuU3w/s1024/IMG_4278.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwqYhxI0ozMcsrFmPAgU007CevnD8kgKb4777KLGSyzOkjxdAfkWhOXHsOP39N3-OfevK7RdJ7ssCAfczsCXhIo2w_7fIKxOsm65xmHDhxkZcn-jaioX9rw6sPZpeq-gFQMuU3w/w640-h426/IMG_4278.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBsjOTqxjruvWB1bd6QY6JQsD0xlNErrNt3qYSME8iDOXFT5_kvtgDPtb6JxSCVVB2HoeqTrTiBO3qSbb7zJap7mb5wuJ_be9IIKlOAxshWNbo57TwnesbU6i8zFWXwVpokBX1ZZ8SENg6p2HYs7juJPjEbt8E7eYMLUQv_wiTTftgi0rQbM/s1024/IMG_4279.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBsjOTqxjruvWB1bd6QY6JQsD0xlNErrNt3qYSME8iDOXFT5_kvtgDPtb6JxSCVVB2HoeqTrTiBO3qSbb7zJap7mb5wuJ_be9IIKlOAxshWNbo57TwnesbU6i8zFWXwVpokBX1ZZ8SENg6p2HYs7juJPjEbt8E7eYMLUQv_wiTTftgi0rQbM/w640-h426/IMG_4279.jpg" width="640" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I
have many that I'll be trying, but I asked my kids to pick one for me
to make first, and they both picked the Key Lime Pie Cheesecake
Squares. They were not only super easy to make, didn't use many
ingredients, but oh my word, they are divine. </div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYarigzs_baf8IZYesubO-2ODX5XVCUUgqzApBw-MuQKsZouCC2rsbsjV-dQo2UYkqQmdtkRqAvYGdzYDb8TZ18Jwi6XJqWSWEraa-ucqM4S2oe1sbBvV1kVf3yZE5s-oEROHur2ycPn99WNmHK0vsPXz8gWCjL8ZZbOvG4YK-XRzqRZWiAY/s1024/IMG_4274.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYarigzs_baf8IZYesubO-2ODX5XVCUUgqzApBw-MuQKsZouCC2rsbsjV-dQo2UYkqQmdtkRqAvYGdzYDb8TZ18Jwi6XJqWSWEraa-ucqM4S2oe1sbBvV1kVf3yZE5s-oEROHur2ycPn99WNmHK0vsPXz8gWCjL8ZZbOvG4YK-XRzqRZWiAY/w640-h426/IMG_4274.jpg" width="640" /></a></div><br /> <div style="text-align: left;">If
you love cookbooks, love The Golden Girls, love cocktails and just want
a really cool cookbook to add to your collection, or to gift over
Christmas, this is definitely one to get.</div><div style="text-align: left;"> </div><div style="text-align: left;">Thank you to TLC Book Tours and National Geographic, for providing me with a copy for review.</div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPstYD_HeHNVnOfgxA2Edy74IzR63JOAGEnJ24YU0ncySWcnHP3djEx4-2WWp6TjIsmg4tK0CJMzUruKTMreGQD_Vy-6iue9FVh7jvuhaGms9AkArjPZX6YfF5mmu9CWEFoInQs8ZzwzfPOuQTxgFBCE1kDPhzgToSvUBJvJOFDrjRMkFDqqk/s150/tlc1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="150" data-original-width="150" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPstYD_HeHNVnOfgxA2Edy74IzR63JOAGEnJ24YU0ncySWcnHP3djEx4-2WWp6TjIsmg4tK0CJMzUruKTMreGQD_Vy-6iue9FVh7jvuhaGms9AkArjPZX6YfF5mmu9CWEFoInQs8ZzwzfPOuQTxgFBCE1kDPhzgToSvUBJvJOFDrjRMkFDqqk/s1600/tlc1.png" width="150" /></a></div><br /> <br /></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><br /> </div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-6515778928333463322022-10-31T09:57:00.002-05:002022-10-31T09:57:21.028-05:00Menu Plan for October 31st to November 6th<div style="text-align: left;">Good morning everyone.</div><div style="text-align: left;"> </div><div style="text-align: left;"></div><div style="text-align: left;">It is Monday, and that means a new week of meals is before us. Now, I haven't posted this in a really long time, but with the prices being so high lately, I've started being a lot more conscious of what I'm making, using what I have on hand, and trying to eat at home as much as possible.</div><div style="text-align: left;"> </div><div style="text-align: left;"></div><div style="text-align: left;">We have never been a family that eats out a lot, just the occasional take out on payday. But, the prices of take out are ridiculous at the moment, so when we have a craving for something, I try to make it at home as well.</div><div style="text-align: left;"> </div><div style="text-align: left;"></div><div style="text-align: left;">With that in mind, I am cooking from my fridge and freezer the next two weeks, and really trying to use what is already available. Here is this week's meal plan, and I'll be back next week with the new one for that week.<br /></div><div style="text-align: left;"><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbtw3NOisOopHzTJfFhhxnOIQdgdBV-grTnqJDFeSokYC-xoMbbmZo56lmKCH8E-8OO8pOl8nAXDBaMVPhI4zQL61u6ySBgZ7_z728wINNaI2lOe5e3CpPGpFBfp060ATzP7e/s1600/menuplant.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbtw3NOisOopHzTJfFhhxnOIQdgdBV-grTnqJDFeSokYC-xoMbbmZo56lmKCH8E-8OO8pOl8nAXDBaMVPhI4zQL61u6ySBgZ7_z728wINNaI2lOe5e3CpPGpFBfp060ATzP7e/s320/menuplant.jpg" width="320" /></a></div><br />
<br />
<span style="color: red;"><b>Monday October 31st</b></span><br />
<b>Breakfast:</b> Coffee, Toast with butter and liver spread<br />
<b>Lunch:</b> Clam Chowder, Oyster Crackers<br />
<b>Dinner:</b> <a href="https://fullbellies.blogspot.com/2011/01/best-chili-ever.html">Best Chili Ever</a>, Rice, Homemade rolls</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
<span style="color: red;"><b>Tuesday November 1st</b></span><br />
<b>Breakfast:</b> <a href="https://fullbellies.blogspot.com/2021/09/instant-pot-oatmeal.html">Instant Pot Oatmeal</a>, Coffee<br />
<b>Lunch: </b>Leftover chili<br />
<b>Dinner:</b> Million Dollar Gnocchi, Salad, Garlic Bread</div><div style="text-align: left;"><br />
<br />
<span style="color: red;"><b>Wednesday November 2nd</b></span><br />
<b>Breakfast:</b> Pancakes, Orange Juice, Coffee<br />
<b>Lunch:</b> Salad<br />
<b>Dinner:</b> Cracker Barrel Hamburger Steak, Mashed Potatoes, Broccoli</div><div style="text-align: left;"><br />
<br />
<span style="color: red;"><b>Thursday November 3rd</b></span><br />
<b>Breakfast:</b> Toast with Apple Butter, Coffee<br />
<b>Lunch:</b> Tuna salad<br />
<b>Dinner:</b> <a href="https://fullbellies.blogspot.com/2008/12/bifanas-pork-sandwiches.html">Bifanas</a> (pork sandwiches), Air Fryer Potato Wedges</div><div style="text-align: left;"><br />
<br />
<span style="color: red;"><b>Friday November 4th</b></span><br />
<b>Breakfast:</b> Cinnamon Toast<br />
<b>Lunch</b>: Grilled Cheese and Tomato Sandwich<br />
<b>Dinner:</b> Copycat Uno's Pizza</div><div style="text-align: left;"><br />
<br />
<span style="color: red;"><b>Saturday November 5th</b></span><br />
<b>Breakfast:</b> Scrambled Eggs, Toast<br />
<b>Lunch:</b> Leftover pizza<br />
<b>Dinner:</b> Breakfast for dinner - <a href="https://fullbellies.blogspot.com/2017/05/cast-iron-buttermilk-biscuits.html">biscuits and gravy</a>, <a href="https://fullbellies.blogspot.com/2019/04/hashbrown-casserole.html">hashbrown casserole</a><br />
<br />
<b></b><br />
<span style="color: red;"><b>Sunday November 6th</b></span><br />
<b>Breakfast:</b> Sausage Biscuits, Coffee, Juice<br />
<b>Lunch</b>: Frozen Pizza<br />
<b>Dinner:</b> Onion and Potato Soup, Grilled Cheese Sandwiches <br /></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-33704953179254100922022-09-22T10:33:00.003-05:002022-09-22T10:33:33.382-05:00Fluffy Hamburger Buns<div style="text-align: left;"><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52376652638/in/dateposted-public/" title="IMG_4020"><img alt="IMG_4020" height="427" src="https://live.staticflickr.com/65535/52376652638_ca2ac164c1_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;"> </div><div style="text-align: left;">Imagine if you will, a light and fluffy hamburger roll that reminds you of store bought buns, but were made right in your home. That is what I am bringing you today. I am sharing these amazing, fluffy, delicious hamburger buns, from <a href="https://www.alyonascooking.com">Alyona Demyanchuk</a>.
I have made many a hamburger buns over the years, but none have ever
been so light and fluffy, and so close to store bought, as these are.
They are going to be my go to burger bun.</div><div style="text-align: left;"> </div><div style="text-align: left;">At first, I thought about cutting the recipe in half, since this recipe makes 32 buns, but I decided to go ahead and make the full recipe and just freeze half of them for a later day. Although, I did have them this morning with some ham and cheese, for breakfast, and they are so yummy. So, so good. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I hope you enjoy them as much as we did.</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52376742669/in/dateposted-public/" title="IMG_4026"><img alt="IMG_4026" height="427" src="https://live.staticflickr.com/65535/52376742669_f97d3824f9_z.jpg" width="640" /></a><br /></div></div><div><br />
<div style="text-align: center;"><b><span style="font-size: x-large;">Fluffy Hamburger Buns</span></b></div><div style="text-align: center;">
<b>Yield:</b> 32 rolls </div><p> </p><div style="text-align: left;"><b>Ingredients </b></div><div style="text-align: left;"><b>Dough:</b> </div><div style="text-align: left;"> </div><div style="text-align: left;">2 cups warm water </div><div style="text-align: left;">4 Tbsp dry yeast </div><div style="text-align: left;">1/2 cup sugar </div><div style="text-align: left;">1 Tbsp salt </div><div style="text-align: left;">2 eggs </div><div style="text-align: left;">1/2 cup shortening </div><div style="text-align: left;">6 1/4 cup flour </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"><b>Instructions </b></div><div style="text-align: left;"><b>How to Make Hamburger Buns: </b></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">In
a large mixing bowl, dissolve the yeast in warm water. Whisk in the
sugar, salt, eggs, and shortening. Stir in the flour and knead 7
minutes. Let rise 30 minutes or until doubled. </div><div style="text-align: left;"> </div><div style="text-align: left;">Cut
dough in half and then cut each half into 16 equal pieces. Roll all 32
pieces into balls and place onto a cookie sheet about 2-inches apart (9
rolls fit into a large 18x13 cookie sheet.) </div><div style="text-align: left;"> </div><div style="text-align: left;">Let buns rise in the cookie sheet until tripled in size or the size of a hamburger bun. </div><div style="text-align: left;"> </div><div style="text-align: left;">Bake at 350° for 10-12 minutes on the lower rack of the oven. </div><br /><br />
</div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52376847260/in/dateposted-public/" title="IMG_4023"><img alt="IMG_4023" height="427" src="https://live.staticflickr.com/65535/52376847260_2dd9a24f1f_z.jpg" width="640" /></a><br /></div><div><br />
</div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52376742654/in/dateposted-public/" title="IMG_4030"><img alt="IMG_4030" height="427" src="https://live.staticflickr.com/65535/52376742654_fe0986b293_z.jpg" width="640" /></a></div> </div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-57546306556627660132022-09-15T14:04:00.001-05:002022-09-15T14:04:02.067-05:00Slow Cooker Pecan Pie <div style="text-align: left;"> <div style="text-align: left;">Today I am bringing you a recipe
that I just recently tried myself, and it was a huge hit. As with all
new recipes, there are things I often have to change for the next time I
make it. </div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52356343785/in/dateposted-public/" title="IMG_3887"><img alt="IMG_3887" height="427" src="https://live.staticflickr.com/65535/52356343785_f488a7eab9_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;"> </div><div style="text-align: left;">With
regards to this slow cooker pie, I need to keep an eye on it, and
probably cut down the cooking time slightly, because some of the edges
of the pie were a bit dark and hard from the filling.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Aside
from that, this was so good, sooooo good, and I think it will be going
on my Thanksgiving menu. I have a pumpkin pie one to try as well, in
the slow cooker, and if that one turns out good as well, then it will go
on the menu right alongside the pecan pie.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If anything, the fact that it is cooked in the crockpot, and I don't need to faff over it, is a huge plus.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52356343770/in/dateposted-public/" title="IMG_3888"><img alt="IMG_3888" height="427" src="https://live.staticflickr.com/65535/52356343770_bd0dc0aac5_z.jpg" width="640" /></a><br /></div></div><div><br /></div><div style="text-align: center;">
<span style="font-size: x-large;">Slow Cooker Pecan Pie </span></div><div style="text-align: center;"><span style="font-size: xx-small;"><b> Source:</b> <a href="https://www.thecountrycook.net">The Country Cook</a></span><br /></div><div> </div><div><b> </b></div><div><b>Ingredients </b></div><div>1 refrigerated pie crust </div><div>4 large eggs, lightly beaten </div><div>1 ⅓ cups light corn syrup </div><div> 1 cup sugar </div><div>⅓ cup salted butter melted</div><div> ⅛ teaspoon cinnamon (optional) </div><div>2 teaspoons vanilla extract </div><div>2 cups pecan halves, divided use </div><div> </div><div> </div><div><b>Instructions </b></div><div> </div><div>Line
a 6-quart oval slow cooker with parchment paper (12.5 inch x 16 inch).
Press the paper down into the slow cooker to create an outline of the
bottom of the slow cooker.
Remove parchment paper and place unrolled pie crust onto the
parchment paper (lining it up with the creases from the outline in the
parchment paper). </div><div> </div><div>Gently roll up the edges of the
pie crust and make small indentations to help the crust stick to the
parchment paper and to keep in the filling better.
Place parchment paper/pie crust into slow cooker (pastry should
extend 2 to 3 inches up the sides). Bend and fold the pastry as needed
to get it to fit properly.
In a bowl combine the eggs, corn syrup, sugar, melted butter,
cinnamon and vanilla. Whisk until smooth. Stir in 1 cup of the pecans. </div><div> </div><div>Gently
pour batter into crust in the slow cooker. Then top with remaining cup
of pecans. Placing them evenly in a pattern to make a nice presentation.
Place a layer of paper towels on top of the slow cooker then cover
with the lid. Cook on high for 3 to 3 ½ hours or until filling is puffed
and set. Turn off slow cooker. Let stand, uncovered, 1 hour. </div><div> </div><div>Cut and serve straight from the slow cooker. Or gently lift the parchment paper out of the slow cooker, then slice and serve. </div><div> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52356237279/in/dateposted-public/" title="IMG_3890"><img alt="IMG_3890" height="427" src="https://live.staticflickr.com/65535/52356237279_49cd6b2ae8_z.jpg" width="640" /></a><br /></div><div><br />
</div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52355916866/in/dateposted-public/" title="IMG_3893"><img alt="IMG_3893" height="427" src="https://live.staticflickr.com/65535/52355916866_6d081a28e4_z.jpg" width="640" /></a><br /></div><div><br /><br /></div></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-23681413933817937332022-09-08T12:23:00.003-05:002022-09-08T12:27:52.388-05:00{ Toucinho do Ceu }<p></p><div style="text-align: left;">Today I am bringing you a Portuguese
recipe, well, Brazilian, so from my paternal grandfather's side. This
is one of the easiest desserts you will put together, but it is so good,
like so so soooooo good. It tastes phenomenal.</div>
<div style="text-align: left;"> </div><div style="text-align: left;">So what about that name? What does it mean? Well if we are to directly translate from Portuguese, it means <i>Bacon from Heaven</i>! </div><div style="text-align: left;"> </div>
<div style="text-align: left;">I don't know why that name came about, or
who decided that was the perfect name for this cake, but I'm good with
it, since I love bacon, and this dessert is Heavenly. Kinda makes sense then doesn't it?</div><div style="text-align: left;"><br /></div><div style="text-align: left;">However you may feel about the name, this is the perfect dessert when you have company come over and need something to serve. Just a few ingredients, a quick blend together and that's it.</div><div style="text-align: left;"> </div><div style="text-align: left;">I hadn't made it in a really, really long time, and when I saw one of my favorite Youtubers making it, the craving kicked in. So thank you to <b><a href="https://www.youtube.com/c/GreiceBrigido">Greice Brigido</a></b> for the recipe, and a trip down memory lane. <br /></div><div style="text-align: left;"><br /></div>
<div style="text-align: left;"> <br /></div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52335135269/in/dateposted-public/" title="IMG_3804"><img alt="IMG_3804" height="427" src="https://live.staticflickr.com/65535/52335135269_c18a6bc7ae_z.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">It
is a cake/pudding/tart kind of dessert, all thrown together in the
blender and then baked to create this creamy interior and a little
coconut crunch crust. Just trust me, make it, you will love it.</div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52334837556/in/dateposted-public/" title="IMG_3806"><img alt="IMG_3806" height="427" src="https://live.staticflickr.com/65535/52334837556_0aebe66fc9_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: center;"><span style="font-size: x-large;"><b>Toucinho do Ceu</b></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">600 ml milk</div><div style="text-align: left;">4 eggs</div><div style="text-align: left;">2 cups of sugar</div><div style="text-align: left;">1 cup of flour</div><div style="text-align: left;">3 tablespoons of butter</div><div style="text-align: left;">100 gr coconut</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Put
all the ingredients in a blender, and mix until well combined. Pour
into a 13x9 greased baking dish, and bake at 375 for 30 minutes or until
golden brown, and the center is set.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove, let cool and serve immediately.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">You can place it in the refrigerator and it will keep for a few days, although it never EVER lasts that long in my house.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enjoy!</div><div style="text-align: left;"><br /></div></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52335135259/in/dateposted-public/" title="IMG_3808"><img alt="IMG_3808" height="427" src="https://live.staticflickr.com/65535/52335135259_1038f1ab76_z.jpg" width="640" /></a><br /></div><div><br /><br /></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-39746062584876653662022-08-29T10:30:00.006-05:002022-08-29T10:37:15.224-05:00Macaroni and Cheese Meatloaf Casserole<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52317237292/in/dateposted-public/" title="IMG_3662"><img alt="IMG_3662" height="427" src="https://live.staticflickr.com/65535/52317237292_2a8cf8b8ec_z.jpg" width="640" /></a><br /></div><div><br /> </div><div>Ok, so macaroni and cheese is delicious, and meatloaf is delicious, but what if you join these two in one pan? When I first heard of this casserole, I must admit that I was quite intrigued and not sure if it would work. </div><div> </div><div>So I saved the recipe, and last night, I made it for dinner.
I was so worried that the meatloaf would not cook properly and that we would end up with raw meat, which is never a good thing. But, it cooked perfectly, and then topped with the creamy macaroni and cheese, it turned out to be one of the yummiest casseroles my family has ever had. </div><div> </div><div>So good, so easy to make, it was enough for us to enjoy at dinner, for the hubby and daughter to take to work, and there is just a little left over, because my 19 year old son scarfed it down sometime during the night.</div><div> </div><div> </div><div style="text-align: center;"> <a href="https://www.flickr.com/photos/sillybugs/52318483305/in/dateposted-public/" title="IMG_3663"><img alt="IMG_3663" height="427" src="https://live.staticflickr.com/65535/52318483305_3ff5053969_z.jpg" width="640" /></a><br /></div><div><br /> </div><div>I am thinking you could do your favorite meatloaf recipe for the base, and then your favorite macaroni and chese recipe as well for the topping, although, the original recipe is DELICIOUS as is. </div><div> </div><div>The recipe is from the blog, <a href="https://www.thisisnotdietfood.com">This is NOT Diet Food</a>. I chuckled at the name because that is right up my alley, I know I need to watch what I eat, but friends, this is one of those meals that you have to throw caution to the wind, scarf it up and enjoy every single bite....no regrets. </div><div> </div><div> </div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52318348623/in/dateposted-public/" title="IMG_3665"><img alt="IMG_3665" height="427" src="https://live.staticflickr.com/65535/52318348623_9c0fca37ff_z.jpg" width="640" /></a><br /></div><div><br /></div><div style="text-align: center;">
<b><span style="font-size: x-large;">Macaroni and Cheese Meatfloaf Casserole</span></b> </div><div style="text-align: center;"><span style="font-size: x-small;">Source:<a href="https://www.thisisnotdietfood.com">This is NOT diet food</a></span>
<b> </b></div><div><b> </b></div><div><b> </b></div><div><b> </b></div><div><b>Ingredients</b> </div><div>1 cup ketchup </div><div>1 cup Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce </div><div>2 lbs lean ground beef </div><div>30 Ritz Crackers </div><div>2 oz Lipton onion soup mix </div><div>2 eggs </div><div>3 cups macaroni noodles </div><div>2 cups milk </div><div>10.5 oz condensed cheddar cheese soup </div><div>1 tsp salt </div><div>1 tsp pepper </div><div>1 tbsp garlic powder </div><div>1 tbsp onion powder </div><div>4 cups shredded mozzarella and cheddar cheese blend </div><div> </div><div> </div><div><b>Instructions</b> </div><div> </div><div>Preheat oven to 350F.
Dump ketchup and barbecue sauce into a medium mixing bowl and stir until well combined. Set aside.
Dump ground beef into a large mixing bowl.
Place Ritz crackers in a large Ziploc bag and use a rolling pin to crush them. Pour the cracker crumbs into the bowl with the ground beef. </div><div> </div><div>Add the onion soup mix and eggs to the bowl with the ground beef.
Add 1/2 cup of the ketchup and barbecue sauce mixture to the bowl with the ground beef. Use your hands to mix all of the ingredients together until fully combined. </div><div> </div><div>Dump the meatloaf mixture into a greased 9 x 13 inch baking dish and press it out evenly.
Spread the rest of the ketchup and barbecue sauce mixture on top of the meatloaf. Place the dish in the oven and bake the meatloaf for 30 minutes. </div><div> </div><div>While the meatloaf is in the oven, cook the macaroni noodles according to the directions on the package and then drain.
Pour the milk and cheddar soup into a large mixing bowl. Whisk until no lumps remain. Add the salt, pepper, garlic powder and onion powder to the bowl and whisk well again. </div><div> </div><div>Add the cooked macaroni noodles to the bowl and stir until all of the noodles are coated in the liquid.
Add 2 cups of the shredded cheese to the bowl and stir well again. Once the meatloaf has baked for 30 minutes, remove it from the oven. </div><div> </div><div>Pour the macaroni mixture on top of the meatloaf and spread it out evenly. Sprinkle the remaining 2 cups of shredded cheese on top of the meatloaf.
Return the dish to the oven and bake until the cheese on top is completely melted and just starting to brown. 17-20 minutes. </div><div> </div><div> Remove the casserole from the oven and leave it to sit for a few minutes before slicing and serving. </div><div> </div><div> Enjoy! </div><div> </div><div> </div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52318348578/in/dateposted-public/" title="IMG_3667"><img alt="IMG_3667" height="427" src="https://live.staticflickr.com/65535/52318348578_64c79110b2_z.jpg" width="640" /></a></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-52045152161711709632022-08-29T10:15:00.003-05:002022-08-29T10:15:33.167-05:00Cowboy Casserole<p style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52312521402/in/dateposted-public/" title="IMG_3639"><img alt="IMG_3639" height="427" src="https://live.staticflickr.com/65535/52312521402_2f1e210f6e_z.jpg" width="640" /></a><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;">
Cowboy Casserole. </div><div style="text-align: left;"> </div><div style="text-align: left;">I have a similar recipe already on the blog, and it is equally as good, but this one just kicked it up one notch. I found the recipe over at Restless Chipotle, and knew my family would really enjoy this version.</div><div style="text-align: left;"> </div><div style="text-align: left;">It uses staple ingredients already in your pantry, it comes together quick, and 30 minutes later you have the perfect weeknight meal, ready to fill tummies. I've always been a fan of one pan casseroles, not just for the easy clean up, but they truly do embody the concept of comfort food.</div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52312521397/in/dateposted-public/" title="IMG_3641"><img alt="IMG_3641" height="427" src="https://live.staticflickr.com/65535/52312521397_cac5e99097_z.jpg" width="640" /></a><br /></div><div> <div style="text-align: left;"> </div><div style="text-align: left;">You can adapt this recipe for the slow cooker too, by layering the ingredients, and cooking on LOW for 6 hours. Be sure to spray your slow cooker before hand. </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Casseroles you may enjoy: <br /></div><div style="text-align: left;"><a href="https://fullbellies.blogspot.com/2014/06/pizza-potato-puff-casserole.html">Pizza Potato Puff Casserole</a></div><div style="text-align: left;"><a href="https://fullbellies.blogspot.com/2013/01/mexican-casserole.html">Mexican Casserole</a></div><div style="text-align: left;"><a href="https://fullbellies.blogspot.com/2013/07/runza-casserole.html">Runza Casserole</a><br /></div><div style="text-align: left;"><a href="https://fullbellies.blogspot.com/2019/07/chicken-tater-bake.html">Chicken Tater Bake</a></div><div style="text-align: left;"><a href="https://fullbellies.blogspot.com/2019/04/hashbrown-casserole.html">Hashbrown Casserole</a><br /></div><div style="text-align: left;"><a href="https://fullbellies.blogspot.com/2021/06/chili-dog-casserole.html">Chili Dog Casserole</a><br /></div><div style="text-align: left;"><br /></div><p></p><div style="text-align: center;">
<a href="https://www.flickr.com/photos/sillybugs/52313631133/in/dateposted-public/" title="IMG_3642"><img alt="IMG_3642" height="640" src="https://live.staticflickr.com/65535/52313631133_b74957670a_z.jpg" width="427" /></a><br /></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b><span style="font-size: large;"><span style="font-size: x-large;">Cowboy Casserole </span><br /></span></b></div><div style="text-align: left;"><b><span style="font-size: large;"> </span></b></div><div style="text-align: left;"><b><span style="font-size: large;"> </span></b></div><div style="text-align: left;"><b><span style="font-size: large;">Ingredients </span></b></div><div style="text-align: left;"> </div><div style="text-align: left;">32 ounces Tater Tots </div><div style="text-align: left;">1 pound ground beef </div><div style="text-align: left;">1 cup onions and peppers mix from the frozen section </div><div style="text-align: left;">10 ounces Ro*Tel tomatoes </div><div style="text-align: left;">2 cups corn kernels </div><div style="text-align: left;">10.5 ounces cream of mushroom soup undiluted </div><div style="text-align: left;">2 cups Cheddar shredded </div><div style="text-align: left;">1 cup sour cream</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"><b><span style="font-size: large;">Instructions</span></b> </div><div style="text-align: left;"> </div><div style="text-align: left;">Place Tater Tots in a greased pan and put them in a 425F oven for about 5 minutes. Remove from the oven and set aside.
Add the ground beef and onions & peppers mix to a skillet. Cook until the meat is no longer pink. </div><div style="text-align: left;"> </div><div style="text-align: left;">Add the Ro*Tel and simmer for 5 minutes to let the extra liquid evaporate.
Remove from heat and stir in sour cream, cream of mushroom soup, corn, and ½ cup of cheese.
Stir until blended.
Spoon into the bottom of a greased 13x9 inch baking dish. Sprinkle with ¾ cup of the remaining cheese. </div><div style="text-align: left;"> </div><div style="text-align: left;">Top with the Tater Tots, arranging them in a single layer.
Cover with the remaining cheese. Cover the pan with aluminum foil. You can stop at this point and put the casserole in the refrigerator for up to 3 days.
Bake at 425F for 20 minutes. Remove aluminum foil. Bake 10 more minutes, or until the top is golden brown. </div><div style="text-align: left;"> </div><div style="text-align: left;">Serve hot.</div></div>
<a href="https://www.flickr.com/photos/sillybugs/52312521407/in/dateposted-public/" title="IMG_3638"><img src="https://live.staticflickr.com/65535/52312521407_25e909dfcf_z.jpg" width="640" height="427" alt="IMG_3638"></a>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-91391432248730845762022-08-29T10:00:00.001-05:002022-08-29T10:00:12.195-05:00Slow Cooked Creamy Chicken Chili <div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52306129502/in/dateposted-public/" title="IMG_3622"><img alt="IMG_3622" height="427" src="https://live.staticflickr.com/65535/52306129502_1671dfa4be_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;">As our temperatures start dropping, my mind immediately shifts to Fall and Winter cooking, although to be honest I am a person who eats whatever she wants, whatever time of the year. Soups in July? Yes!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Chili in the middle of August? Why not?</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This chili comes together using very few ingredients, but still makes for a delicious filling meal. I paired it with homemade corn bread and some tortilla chips, and it was a meal that the whole family enjoyed.</div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52307367994/in/dateposted-public/" title="IMG_3620"><img alt="IMG_3620" height="427" src="https://live.staticflickr.com/65535/52307367994_ec6f8bc8e9_z.jpg" width="640" /></a><br /></div></div><div><br /></div><div>
<div style="text-align: center;"><b><span style="font-size: x-large;">Slow Cooked Creamy Chicken Chili </span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="wprm-recipe-ingredients-container wprm-recipe-26700-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="26700" data-servings="8"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Ingredients</h3><div class="wprm-recipe-ingredient-group" style="text-align: left;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">boneles sskinless chicken breasts</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">(11-oz)</span> <span class="wprm-recipe-ingredient-name">can corn, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">drained</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">(15-oz)</span> <span class="wprm-recipe-ingredient-name"> black beans, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">drained and rinsed</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">(10-oz)</span> <span class="wprm-recipe-ingredient-name">diced tomatoes and green chilies, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">undrained</span><br /><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">chicken broth</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">cooked chopped bacon</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">(1-oz)</span> <span class="wprm-recipe-ingredient-name"><a class="wprm-recipe-ingredient-link" href="https://www.plainchicken.com/homemade-ranch-dressing-mix/" target="_blank">packet ranch seasoning & salad dressing mix</a></span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">cumin</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">Tbsp</span> <span class="wprm-recipe-ingredient-name">chili powder</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">onion powder</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">(8-oz)</span> <span class="wprm-recipe-ingredient-name">package cream cheese</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">shredded cheddar cheese</span></div><div class="wprm-recipe-ingredient-group" style="text-align: left;"><span class="wprm-recipe-ingredient-name"> </span></div><div class="wprm-recipe-ingredient-group" style="text-align: left;"><span class="wprm-recipe-ingredient-name"> </span></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-26700-instructions-container wprm-block-text-normal" data-recipe="26700"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Instructions</h3><div class="wprm-recipe-instruction-group" style="text-align: left;"><div class="wprm-recipe-instruction-text">Add chicken to the slow cooker, then top with the remaining ingredients. I break the cream cheese into smaller chunks before stirring it in. <br /></div><br /><div class="wprm-recipe-instruction-text">Cook on LOW for 8 hours.</div><div class="wprm-recipe-instruction-text"> </div><div class="wprm-recipe-instruction-text">When done, break the chicken into smaller chunks, or shred if you prefer. Serve with sour cream, green onion, shredded cheese or any other topping you wish. <br /></div></div></div><br /><div class="wprm-spacer"><br /></div></div></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com1tag:blogger.com,1999:blog-22788202.post-50800581262538874102022-08-29T09:49:00.006-05:002022-08-29T09:49:43.087-05:00Copycat Starbucks Banana Bread<div style="text-align: left;"><div style="text-align: left;">Today, I am sharing the recipe for a
copycat Starbucks Banana Bread. It is so good. What I love about it,
is that it's just the perfect combination, it's not overly sweet, and
it's also really easy to make.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you have bananas that you need using up, this is the perfect recipe. Now I know we all have a ton of banana bread recipes, I think it's probably one of the most made recipes all over the world. I myself have quite a few, even posted here on the blog, but it never hurts to have one more right?</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Give this one a try and let me know what you think, it's become my go to banana bread.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Recipe comes from My Frugal Adventures.<br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52309472243/in/dateposted-public/" title="IMG_3637"><img alt="IMG_3637" height="427" src="https://live.staticflickr.com/65535/52309472243_0c60f2bc44_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: center;"><span style="font-size: x-large;"></span></div><div style="text-align: center;"><span style="font-size: x-large;">Copycat Starbucks Banana Bread</span></div><div style="text-align: center;"><span style="font-size: x-small;"><i><b>Source:</b></i> <a href="https://myfrugaladventures.com">My Frugal Adventures</a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">
<b><span style="font-size: large;">Ingredients </span></b></div><div style="text-align: left;"> </div><div style="text-align: left;">2 cups flour </div><div style="text-align: left;">1 teaspoon baking soda </div><div style="text-align: left;"> ¼ teaspoon salt </div><div style="text-align: left;">1 egg </div><div style="text-align: left;">1⅛ cup sugar </div><div style="text-align: left;"> ½ cup vegetable or canola oil </div><div style="text-align: left;"> 2 tablespoons buttermilk or milk </div><div style="text-align: left;">½ teaspoon vanilla </div><div style="text-align: left;">3 bananas mashed very well </div><div style="text-align: left;"> ½ cup chopped walnuts (optional) </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"><span style="font-size: large;"><b>Instructions </b></span></div><div style="text-align: left;"> </div><div style="text-align: left;">Preheat oven to 325 degrees.
Add flour, baking soda and salt to a small bowl and set aside.
Mix egg, sugar and oil and stir until well combined </div><div style="text-align: left;"> </div><div style="text-align: left;">Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.
Next add milk, vanilla and bananas and stir until incorporated. </div><div style="text-align: left;"> </div><div style="text-align: left;">Mix in walnuts and pour into a loaf pan. </div><div style="text-align: left;"> </div><div style="text-align: left;">Cook 50-75 minutes, checking regularly until a knife comes out clean. </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52309472298/in/dateposted-public/" title="IMG_3636"><img alt="IMG_3636" height="427" src="https://live.staticflickr.com/65535/52309472298_6f79a0643c_z.jpg" width="640" /></a></div></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-32952038204215724242022-08-18T08:05:00.006-05:002022-08-18T08:05:46.025-05:00Orange Ricotta Cake<div style="text-align: center;"><img alt="IMG_3403" height="640" src="https://live.staticflickr.com/65535/52275379966_6289208754_z.jpg" width="427" /> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">I've been looking through all my old recipes and cookbooks. If you didn't know, I am obsessed with cookbooks or all shapes and kinds, magazines, church cookbooks....you name it. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I've amassed quite the collection, enough that I often forget what I have, so it's fun to go back and look. It's during those moments, that I seem to find the best recipes, the ones that are not only delicious but tried and true, passed down from generation to generation, and the pure definition of comfort food.</div><div style="text-align: left;"> </div><div style="text-align: center;"> <img alt="IMG_3407" height="427" src="https://live.staticflickr.com/65535/52275863275_81cc510224_z.jpg" width="640" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">This Orange Ricotta Cake is so unbelievably good. It may seem like a simple cake, but the flavor packs quite a punch and if you're worried about the Ricotta cheese, don't, you won't even notice it's there, aside from giving the cake a soft and fluffy texture.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I am not a fan of very rich, full of frosting, kind of cakes, I much prefer simple cakes. They are perfect with a cup of coffee or tea. So this one, is what I would call one of my favorites, and I do hope you enjoy it too.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><img alt="IMG_3404" height="427" src="https://live.staticflickr.com/65535/52275398813_bb879fa5a3_z.jpg" width="640" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center;">
<span style="color: #b45f06;"><i><b><span style="font-size: x-large;">Orange Ricotta Cake</span></b></i></span><br /></div><div></div><div><br /> </div><div>3/4 cup of butter</div><div>1 and half cups of sugar</div><div>15 oz Ricotta cheese (425 Gr) </div><div>3 large eggs</div><div>1 and half cups of flour</div><div>Zest and juice from one orange</div><div>1 teaspoon vanilla extract</div><div>1 teaspoon ground cinnamon</div><div>1 teaspoon baking soda</div><div>1/2 teaspoon of salt</div><div><br /></div><div><br /></div><div><br /></div><div>Preheat oven to 350 degrees.</div><div><br /></div><div>Beat
the butter and sugar until creamy and pale yellow. Add in the eggs one
at a time. Next add the ricotta, the flour, zest and juice from one
orange, vanilla, cinnamon, baking soda and salt. </div><div><br /></div><div>Mix until well combined.</div><div><br /></div><div>Pour
into a greased and floured cake pan. (I used my 9 inch springform
pan). Bake at 350 for 45 to 50 minutes, until golden brown and a
toothpick inserted in center, comes out clean.</div><div><br /></div>Let cool completely, remove from cake pan and dust with powdered sugar.</div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com1tag:blogger.com,1999:blog-22788202.post-91724730740206455682022-08-08T13:50:00.012-05:002022-08-08T13:50:58.079-05:00Frango no Churrasco - Barbecued Chicken<p><a href="https://www.flickr.com/photos/sillybugs/52218893978/in/dateposted-public/" title="IMG_3142"><img alt="IMG_3142" height="427" src="https://live.staticflickr.com/65535/52218893978_24b62b8951_z.jpg" width="640" /></a><br /><br /></p><div style="text-align: left;">
There are some meals that you have a specific memory associated with. For me, grilled chicken is one of those. But not just grilled chicken, I'm talking about the Frango no Churrasco. A barbecue chicken that is beyond delicious, grilled to perfection, with the perfect amount of seasonings and just a little kick from piri piri (chilies).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In Portugal, we have a lot of little corner shops, called Churrasqueiras, that sell these divine barbecue chickens. I used to go with my dad and brothers, on the weekends, down to our local churrasqueira in Sao Joao do Estoril, and we would get a chicken and some kettle cooked chips to go with, or a large order of fries and a salad.</div><p></p><div style="text-align: left;">To this day, Frango no Churrasco is one of my favorite of favorite ways to barbecue chicken.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It does take a bit of time, it needs to grill over about an hour to an hour and a half, and needs to basted, every 15 minutes or so. Basically, I am out there turning the chicken every 15 minutes, and basting it. It's time consuming, but well worth the effort.</div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52219363735/in/dateposted-public/" title="IMG_3140"><img alt="IMG_3140" height="427" src="https://live.staticflickr.com/65535/52219363735_419b2f447c_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;"><br /></div><div style="text-align: center;"><i><b><span style="font-size: x-large;">Frango no Churrasco</span></b></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b><span style="font-size: large;">Ingredients for the chicken and marinade:<br /></span></b></i></div><div style="text-align: left;">1 whole chicken, flattened and cleaned</div><div style="text-align: left;">2 garlic cloves, diced</div><div style="text-align: left;">1 tablespoon olive oil</div><div style="text-align: left;">Massa de pimentao (<a href="https://fullbellies.blogspot.com/2011/12/massa-de-pimentao-roasted-red-pepper.html">red pepper paste</a>, but you can omit if you don't have)</div><div style="text-align: left;">1 whole dried chili pepper, crushed (or 1teaspoon of cayenne pepper)</div><div style="text-align: left;">Salt to taste</div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b><span style="font-size: large;">For the basting sauce:</span></b></i></div><div style="text-align: left;">50 ml vegetable oil</div><div style="text-align: left;">1 teaspoon of crushed red pepper flakes</div><div style="text-align: left;">1 teaspoon red pepper paste</div><div style="text-align: left;">2 garlic cloves, diced</div><div style="text-align: left;">25 ml beer (you can also use wine)</div><div style="text-align: left;">black pepper to taste</div><div style="text-align: left;">Juice of half a lemon</div><div style="text-align: left;">1 bay leaf</div><div style="text-align: left;">salt to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b><span style="font-size: large;">Instructions:</span></b></i></div><div style="text-align: left;">Make the basting sauce, by mixing all the ingredients together, and then set aside.</div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52217873857/in/dateposted-public/" title="IMG_3138"><img alt="IMG_3138" height="640" src="https://live.staticflickr.com/65535/52217873857_f25a769217_z.jpg" width="427" /></a><br /></div></div><div><br />
</div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52218883866/in/dateposted-public/" title="IMG_3139"><img alt="IMG_3139" height="427" src="https://live.staticflickr.com/65535/52218883866_651081de57_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;"><br /></div><div style="text-align: left;">Clean the chicken, open it up and butterfly it. It needs to be flat. Mix the ingredients for the marinade and rub all over the chicken. Set chicken in fridge to marinade, for at least an hour. The longer it sits, the better it will be.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook over hot coals, turning every 15 minutes, and basting each time you turn. When the chicken is evenly cooked, and nice and charred, remove and serve immediately. Cut into smaller portions and serve with homemade fries and a salad.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If cooking on a gas grill, like I did. Turn on the grill and set each burner to maximum. Keep lid closed and let it preheat for about 20 minutes on high heat, it should reach 400 degrees. Then turn all the burners down to a low heat.</div><div style="text-align: left;"> </div><div style="text-align: left;">You can place the chicken directly on the grates, but I prefer to put it in a grilling basket with a handle. </div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52219363765/in/dateposted-public/" title="IMG_3136"><img alt="IMG_3136" height="427" src="https://live.staticflickr.com/65535/52219363765_b18d759f1a_z.jpg" width="640" /></a><br /></div></div><div><br />
<div style="text-align: left;"> Set it on the grill, close it, and then every 15 minutes, flip the basket and baste the chicken. </div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52218894008/in/dateposted-public/" title="IMG_3137"><img alt="IMG_3137" height="427" src="https://live.staticflickr.com/65535/52218894008_ccf0ec46c0_z.jpg" width="640" /></a></div></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-33449793502796874402022-08-08T13:19:00.003-05:002022-08-08T13:19:21.931-05:00Torta de Liquidificador - Chicken Blender Pie<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52271346722/in/dateposted-public/" title="IMG_3376"><img alt="IMG_3376" height="427" src="https://live.staticflickr.com/65535/52271346722_950cbc1b22_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;">This is one of those recipes that can be used with various fillings. The most popular is the chicken, but you can also do beef, sausage, or whatever you have on hand. I bet it would be delicious with a fish filling as well.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Usually on the weekends, we either eat leftovers, or each one does whatever they want, or I make a very quick, meal. It's always something along the lines of a sandwich or pizza and so forth.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This pie, is something that I love making when I have leftover chicken. The filling itself is up to you, some make it with a tomato based sauce, I prefer a cream base, but it's totally up to whoever is making it.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The Torta de Liquidificador, is very popular in Brazil, where my great grandparents were from. Give this one a try, and let me know what you think.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">As always, keep in mind that I eyeball ingredients when I cook, so aside from the blender dough mixture, which I'll give you the correct ingredients for, the filling is all just made to taste.</div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52272804440/in/dateposted-public/" title="IMG_3374"><img alt="IMG_3374" height="427" src="https://live.staticflickr.com/65535/52272804440_bdb1d3633a_z.jpg" width="640" /></a><br /></div></div><div><br />
<div style="text-align: left;"><br /></div><div style="text-align: center;"><i><b><span style="font-size: x-large;">Torta de Liquidificador</span></b></i></div><div style="text-align: center;"><b><span style="font-size: large;">(Chicken Blender Pie)</span></b><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b><span style="font-size: large;">Ingredients for dough:</span></b></i></div><div style="text-align: left;">1 and 1/4 cups milk</div><div style="text-align: left;">1/2 cup of water</div><div style="text-align: left;">2 tablespoons of baking powder</div><div style="text-align: left;">1 cup of oil</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">1/2 teaspoon salt</div><div style="text-align: left;">2 cups of flour</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b><span style="font-size: large;">Ingredients for filling:</span></b></i></div><div style="text-align: left;">Leftover chicken (or 1 pound chicken breasts, cut into small cubes)</div><div style="text-align: left;">1 small onion, finely diced</div><div style="text-align: left;">1 small tomato, finely diced</div><div style="text-align: left;">Half a green pepper, finely diced</div><div style="text-align: left;">Garlic to taste</div><div style="text-align: left;">Olive oil</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;">Oregano to taste</div><div style="text-align: left;">Heavy cream or <a href="https://www.goodnes.com/media-crema/products/media-crema-regular-7-oz-can/">1 small can of media crema</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Shredded cheese of your choice</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: large;"><i><b><br /></b></i></span></div><div style="text-align: left;"><span style="font-size: large;"><i><b>Instructions:</b></i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat your oven to 375 degrees.</div><div style="text-align: left;"> </div><div style="text-align: left;">In a sauce pan, add a little bit of olive oil, garlic and the diced onion. Cook over medium heat until onion is translucent. Add in the chicken, green pepper and tomato, and continue cooking until tomato is soft and chicken is cooked through. Next, add in the spices, adjusting to taste, and lastly the cream.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the dough ingredients to the blender, starting with the wet ingredients first, and then the dry. Blend until well mixed. You should have a creamy looking batter.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Grease a baking dish. I use a 13 by 9. Then pour in half of the batter, spoon the chicken mixture over it, evenly. Sprinkle on shredded cheese (if you like more cheese add more, if you don't want as much, add only a little, and if you don't want cheese, feel free to omit it).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Then pour over the remaining batter and using a spoon, evenly spread it out. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">At this point, you can sprinkle on more cheese if you like. I don't always do that, just depends what mood I'm in.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake for 50 minutes or until pie is cooked, and browned on the top.<br /></div><div style="text-align: left;"><br /></div></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-77452762142210370562022-08-08T12:59:00.009-05:002022-08-08T12:59:57.985-05:00{ Big Mac Sloppy Joes }<div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52266250789/in/dateposted-public/" title="IMG_3368"><img alt="IMG_3368" height="427" src="https://live.staticflickr.com/65535/52266250789_84955a0fc3_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;">I have been working on my new meal plan, for the next two weeks, and I have added a few recipes that are not only easy to make, but easy on the food budget too. With prices going up so much lately, we're all trying to cut corners, continue feeding the family, but not able to buy like we used to.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I'm trying my best to cook from the freezer, fridge and pantry, and serving meals that are still delicious, and able to fill tummies as well.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">These Big Mac Sloppy Joes, couldn't be easier to make, don't take a lot of ingredients and taste just like your local McDonald's Big Mac Burger. It's also a fun twist on the well known sloppy joes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hope you enjoy!</div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52265020332/in/dateposted-public/" title="IMG_3364"><img alt="IMG_3364" height="427" src="https://live.staticflickr.com/65535/52265020332_4808b866ee_z.jpg" width="640" /></a><br /></div></div><div><br />
<div style="text-align: left;"><b><span style="font-size: x-large;">Big Mac Sloppy Joes</span></b></div><div style="text-align: left;"><i><b>Source:</b></i> <a href="https://dinnerthendessert.com">Dinner Then Dessert</a></div> </div><div> </div><div><b>Ingredients </b></div><div> </div><div><b>Ground Beef Mixture</b> </div><div>1 1/2 pounds ground beef </div><div>1/2 yellow onion , finely chopped </div><div>1/4 cup hamburger pickles , chopped</div><div>1 teaspoon kosher salt</div><div>1/4 teaspoon coarse ground pepper</div><div>2 teaspoons Worcestershire sauce </div><div> </div><div> </div><div><b>McDonald's Secret Sauce Recipe:</b></div><div>1 cup mayonnaise</div><div>1/4 cup French dressing</div><div>2 tablespoons sweet relish</div><div>1 tablespoon ketchup</div><div>1 teaspoon white vinegar</div><div>1/4 teaspoon onion powder</div><div>/8 teaspoon salt </div><div> </div><div> </div><div><b>To Assemble (Double Decker):</b></div><div>8 hamburger buns , (with seeds)</div><div>2 cups iceberg lettuce , shredded</div><div>12 hamburger pickle chips</div><div>4 slices American cheese</div><div> </div><div> </div><div><b>Instructions </b></div><div> </div><div>Brown your ground beef halfway, about 3-4 minutes, in your large skillet then add in the chopped onions, salt, pepper and Worcestershire sauce.
Cook the beef until fully browned, about 3-4 minutes, then add in the chopped pickles and stir. </div><div> </div><div>Mix the McDonald's Copycat Big Mac Sauce ingredients in a medium bowl and stir well.
Add 1 cup of the secret sauce to the pan, reserve the rest for your buns.
Cook 1 additional minute then serve on sesame hamburger bun using the stacking order below. </div><div> </div><div><b>Stacking order from the bottom up:</b> </div><div>Bun bottom </div><div>Secret Sauce</div><div>Lettuce </div><div>American Cheese </div><div>Meat </div><div>Bun Bottom </div><div>Secret Sauce </div><div> Lettuce </div><div>Pickles </div><div>Meat </div><div>Bun Top </div><div> </div><div> </div><br /><br />
</div><div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/52266001833/in/dateposted-public/" title="IMG_3366"><img alt="IMG_3366" height="427" src="https://live.staticflickr.com/65535/52266001833_b7389c00d5_z.jpg" width="640" /></a></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-71741601712912644432022-03-23T12:57:00.003-05:002022-03-23T12:57:31.311-05:00Pao de Leite Condensado - Condensed Milk Bread<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51956983114/in/dateposted-public/" title="IMG_2830"><img alt="IMG_2830" height="427" src="https://live.staticflickr.com/65535/51956983114_6e11a34f83_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;"></div><div style="text-align: left;">I was having a craving for a sweet bread. In Portugal we have a few sweet breads, with a special one for Easter called Folar. The Folar usually contain hard boiled eggs in the center.</div><div style="text-align: left;"> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1a2e7YkVfkYxmQPP8fdSOSQT9jNOibgeNTa67ACn-LhTGlfOvjetdExTmvCbWM4UCzHNuHAU_W7mtJ6afgYfUX7K7cbrIPurU4oouvGwDy7Si_zm4BQWnl6nhZvOb8ZO9Q_HicEdziFFOQwOcih-2mARKnaJ0OPNFr2MenvbOpBoWeTEs8Q/s850/folar-da-pascoa-na-bimby-tradicional-850x514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="850" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1a2e7YkVfkYxmQPP8fdSOSQT9jNOibgeNTa67ACn-LhTGlfOvjetdExTmvCbWM4UCzHNuHAU_W7mtJ6afgYfUX7K7cbrIPurU4oouvGwDy7Si_zm4BQWnl6nhZvOb8ZO9Q_HicEdziFFOQwOcih-2mARKnaJ0OPNFr2MenvbOpBoWeTEs8Q/w640-h388/folar-da-pascoa-na-bimby-tradicional-850x514.jpg" width="640" /></a></div><br /></div><div style="text-align: left;"></div><div style="text-align: left;">I will probably make one for Easter this year, and share the recipe with you here, as well.</div><div style="text-align: left;"> </div><div style="text-align: left;">The recipe I'm bringing you today is for a condensed milk sweet bread, which is not only divine, but so easy to make as you use a blender for the liquids and then just mix with the flour and rest of the dry ingredients. Before going into the oven to bake, you brush on a egg yolk and milk mixture, which in turn give it this beautiful brown color, and a distinct taste that is unbeatable.</div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51956686651/in/dateposted-public/" title="IMG_2834"><img alt="IMG_2834" height="427" src="https://live.staticflickr.com/65535/51956686651_db8b24849c_z.jpg" width="640" /></a></div>
<div style="text-align: left;"> </div><div style="text-align: left;">You can also turn these into rolls if you wish, but the fun part really is in the preparation, as you cut the dough into slices which in turn produce a loaf that is practically ready to cut.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This makes a delicious toast slathered on with butter, or you can make french toast, or a sandwich too. If you like Hawaiian bread, you will love this one.</div><div style="text-align: left;"> </div><div style="text-align: left;"></div><div style="text-align: left;">The recipe itself makes 3 or 4 loaves, depending on the size of the loaf pan you are using. </div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZ5tRnwIR5iLZ4lTHTimL-IzW0KHj0z4BPOywphfgQyuu3H3jFx1NM8mOjNPKx6U6nfPftGnWZ9B1EcHD1Q3kX8oIDw9FJQy5m5KfJR8Ja-OKJ7ZqeMIwNgADq0ghHVc8dGxfcTfCjR_0WAsBTjmEj3t99v8Hq1Y-oCuFmtX_bqNpCRlxuQ/s1024/IMG_2831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZ5tRnwIR5iLZ4lTHTimL-IzW0KHj0z4BPOywphfgQyuu3H3jFx1NM8mOjNPKx6U6nfPftGnWZ9B1EcHD1Q3kX8oIDw9FJQy5m5KfJR8Ja-OKJ7ZqeMIwNgADq0ghHVc8dGxfcTfCjR_0WAsBTjmEj3t99v8Hq1Y-oCuFmtX_bqNpCRlxuQ/w640-h426/IMG_2831.jpg" width="640" /></a></div><br /></div><div style="text-align: center;"><span style="font-size: x-large;"><b>Pao de Leite Condensado - Condensed Milk Bread</b></span></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">4 eggs</div><div style="text-align: left;">3 tablespoons butter (or 75 grams)</div><div style="text-align: left;"><div style="text-align: left;">2 cups of milk (480 ml)</div><div style="text-align: left;">1 can condensed milk (395 grams)</div></div><div style="text-align: left;">3 tablespoons sugar (36 grams)</div><div style="text-align: left;">1 teaspoon salt (2 grams)</div><div style="text-align: left;">8 cups all purpose flour (1.120 kg)</div><div style="text-align: left;">Half a tablespoon Yeast (15 grams)</div><div style="text-align: left;"><b>For glaze:</b></div><div style="text-align: left;">1 egg yolk</div><div style="text-align: left;">2 tablespoons milk <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions:</b><br /></div></div><div style="text-align: left;">In a blender, add the eggs, butter, milk and condensed milk, and blend until well incorporated.</div><div style="text-align: left;"> </div><div style="text-align: left;">In a separate bowl, add the yeast, sugar, flour and the salt. Remember not to let the salt and yeast touch, so that the salt does not kill off the yeast. I always add my yeast and my salt on opposite sides of the bowl.</div><div style="text-align: left;"> </div><div style="text-align: left;"></div><div style="text-align: left;">Pour the contents of the blender into a big mixing bowl. Then start adding the flour mixture, a cup at a time, mixing well after each addition. When it becomes hard to stir, transfer the dough onto a floured surface and knead for about 10 minutes, until smooth but still slightly tacky. </div><div style="text-align: left;"> </div><div style="text-align: left;">Transfer into a well oiled bowl, cover with plastic wrap and a dish towel, and let rise for an hour or until doubled in size.</div><div style="text-align: left;"> </div><div style="text-align: left;">Punch dough down, transfer to a floured surface and cut into 4 or 3 equal parts (depending on the size of your loaf pans or if you're making 3 or 4 loaves).</div><div style="text-align: left;"> </div><div style="text-align: left;">Take each dough ball and roll out into a rectangle, do not roll too thin. Then start rolling the dough back up, as if you were making cinnamon rolls, pinching the seam at the bottom and both sides. I just take both sides of the dough on each end and pinch to close. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Next, take a dough cutter or a big knife, and divide the roll of dough into equal parts. I usually cut in half, then half again and half again, etc. It doesn't really matter how many parts you cut it into, obviously the more cuts you make the thinner the slices will be. I did 16 slices in each loaf, so I cut the dough into 16 equal parts.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Next, carefully lift the whole loaf up, keeping the slices together, and place into the loaf pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Do the same with the remaining dough balls.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover with a kitchen towel again and let rise for another hour or until it has doubled in size.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 355 degrees. In a small bowl, mix together 1 egg yolk and 2 tablespoons milk. Brush over the prepared loaves, and then bake in the oven for 16 to 18 minutes or until brown and cooked through. Just keep an eye out, obviously each oven is different.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once the loaves are out of the oven, brush each with a little butter, remove from pan and let cool completely.</div><div style="text-align: left;"> </div><div style="text-align: left;">I keep my bread in a ziploc bag, and usually as with all my other bread, I keep it in the fridge so it stays longer. </div><div style="text-align: left;"> </div><div style="text-align: left;">Enjoy!!!! <br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yT6Wwzyvnpmm09Bu9gPH7LIRZ5x5v6_qa2CeniG3lx_uq3Rsg7w40wRZshcLteG24wSuzpM6SlSr9VdIn49Sr-7hmwmg1XTvGWZjxv6NbHeKoFfYlKO-hi2nZ0m7rsWVOdbLwqNjTk87H637CODIczOragSU8qrn8afTIPmLwMbZUmZazg/s1024/IMG_2835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yT6Wwzyvnpmm09Bu9gPH7LIRZ5x5v6_qa2CeniG3lx_uq3Rsg7w40wRZshcLteG24wSuzpM6SlSr9VdIn49Sr-7hmwmg1XTvGWZjxv6NbHeKoFfYlKO-hi2nZ0m7rsWVOdbLwqNjTk87H637CODIczOragSU8qrn8afTIPmLwMbZUmZazg/w640-h426/IMG_2835.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><p><br /></p>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com1tag:blogger.com,1999:blog-22788202.post-59732547196613544382022-03-19T08:22:00.000-05:002022-03-19T08:22:13.263-05:00Bacon Spaghetti<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiXBE_bDhuPi3N5-0A-qkDIxCUoi5KC9W6m57_zZOg7LDvI0cPb5o_JIsKOMvSoVfLhHecw2KpsfFWYBgcjyGZk4LP4CtGV2MMgpXGA9VtkruDdvuJTO_O2fZNuTNjOYv-k-P-wijxOrrsWP_L1a32BQ409SqefFWNT5VTHEsUi02pw5gexaw=s1024" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEiXBE_bDhuPi3N5-0A-qkDIxCUoi5KC9W6m57_zZOg7LDvI0cPb5o_JIsKOMvSoVfLhHecw2KpsfFWYBgcjyGZk4LP4CtGV2MMgpXGA9VtkruDdvuJTO_O2fZNuTNjOYv-k-P-wijxOrrsWP_L1a32BQ409SqefFWNT5VTHEsUi02pw5gexaw=w640-h426" width="640" /></a></div></div><div style="text-align: left;"> </div><div style="text-align: left;">I grew up in a house with 4 siblings, at a time when we didn't have a lot of money. Both my parents worked hard to provide for the family, and there was never a time we went without anything, especially food. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meals were a big deal, they were not only sustenance for our bodies, but they were a time to come together as a family, sit around the table, and talk about our day and anything and everything in between.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">We always had a family member living with us, my greatgrandmother was there from my earliest memories, until the day I married and left South Africa. At some point, my uncle lived with us too, and then my grandmother and grandfather, and so on. So family meals meant a big table, filled with people.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi6cvgYFHXiTuMAWtfK2GABVSQNYGKGcvl5p0rTVkc-SSm9-RMPP4JOO2UkhM1cKLMIGDAUlGJUoj5NuTLbRxJYUox5BZIjlHNCLEE7kM9UuuFLVtH0R8bSf5t7csq5VR5rxit1By5qY9-k7MQgpnoxOHkmKV0J8JbDw8pqOzuWRBjWPhBLZQ=s1024" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEi6cvgYFHXiTuMAWtfK2GABVSQNYGKGcvl5p0rTVkc-SSm9-RMPP4JOO2UkhM1cKLMIGDAUlGJUoj5NuTLbRxJYUox5BZIjlHNCLEE7kM9UuuFLVtH0R8bSf5t7csq5VR5rxit1By5qY9-k7MQgpnoxOHkmKV0J8JbDw8pqOzuWRBjWPhBLZQ=w640-h426" width="640" /></a></div><br /><div style="text-align: left;"></div><div style="text-align: left;">It was important to my stepmother and greatgrandmother, to have meals on the table that were filling, but most of all enough for everybody. It is not cheap feeding a big family, so they had to get creative at times and use what they had on hand. Lucky for me, our family is Portuguese, and we know how to cook, we learn from a very young age. Not to toot our own horns, but we are very much aware of what spices go well with what, and can easily and effortlessly make a delicious dinner with a few ingredients.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bacon Spaghetti, was one of those meals that I loved, and still do to this day. It is one that I make when I am in a pinch, or need to cut back on the grocery budget, or for example, now that the prices of food and everything else are soaring.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It doesn't take a lot of ingredients, and you can make as much or as little as you need. Now remember, I don't cook using measurements, I eyeball everything, so I'll try to tell you how to make it, best as I can.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you do try it, I would love to know what you think, so please come back and leave me a comment down below.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOoMHdxtCgEeQXR9YKbIEnauJBKkzpbluIW0exEZfbEic9XRdfmGQs4OpYnjAGe-ogyDU2R0KO_GlLR8xHa5NHxlCO0oOf0hPR-bMDMAJQ4BgQkq65ERlQfqUuB2rTI6QwVJyGaQcPy-ZQ8mkNbX-kK4fydLc92AlYPlESLtjWGu-em7wHvg=s1024" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOoMHdxtCgEeQXR9YKbIEnauJBKkzpbluIW0exEZfbEic9XRdfmGQs4OpYnjAGe-ogyDU2R0KO_GlLR8xHa5NHxlCO0oOf0hPR-bMDMAJQ4BgQkq65ERlQfqUuB2rTI6QwVJyGaQcPy-ZQ8mkNbX-kK4fydLc92AlYPlESLtjWGu-em7wHvg=w640-h426" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span style="font-size: x-large;">Bacon Spaghetti</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;">Bacon, cubed (the amount depends on how much you're making, if it's for a lot of people use a pound)<br /></div><div style="text-align: left;">Spaghetti noodles</div><div style="text-align: left;">Onion, diced</div><div style="text-align: left;">Tomato, diced</div><div style="text-align: left;">Tomato sauce <br /></div><div style="text-align: left;">Olive oil</div><div style="text-align: left;">Garlic</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;">Chili flakes</div><div style="text-align: left;">White wine</div><div style="text-align: left;">Bay leaf</div><div style="text-align: left;">Paprika</div><div style="text-align: left;">Fresh Parsley</div><div style="text-align: left;">Boiling water <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"><b>Directions:</b></div><div style="text-align: left;">In a pot, add a drizzle of olive oil, garlic, diced onion and diced tomato, and cook until onion is translucent. Add in the bacon, and cook for a few minutes. Season with salt and pepper, bay leaf, paprika, chili flakes and tomato sauce. Mix well, then add in the white wine and the fresh parsley.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook for 5 to 10 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Next, add in the spaghetti noodles, then pour in boiling water, until it covers the noodles completely, about an inch above. Give everything a good stir, place the lid on and cook until the noodles are to your liking. Remember to give it a stir once in a while, and check to make sure it has enough liquid, if need be, add in a little more water. Check the seasonings, and adjust as needed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I like to cook mine until the spaghetti is al dente, and the sauce is thickened.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve immediately!<br /></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-16942385432482994722022-02-21T06:28:00.003-06:002022-02-21T06:28:11.883-06:00Menu plan for week February 21 - 28<div style="text-align: left;">Good morning everyone, I know I haven't been very good at updating this ol' blog, but I've been trying to get more recipes posted the past few days.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I sure hope you've been enjoying them. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I plan on posting more frequently, sharing family favorites, new meals we have discovered and continuing to build up on my record of recipes, here on the blog.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you've been following me for a while, thank you for still being here. I sure hope you'll stick around.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Here is this week's meal plan, I'm making some old favorites, and sticking to recipes already available here on the blog. I will be taking new pics for some of them, because they're quite old and have been here for many many years, but I enjoy going back in time, seeing what we were eating, and making some of those comfort foods again.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hope you enjoy the new menu, and hope it inspires some of you, if you're struggling to figure out what to make for your families.<br /></div><div style="text-align: left;"> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjf88gCMJEv3Co23JO4o4dPwJX71iLvnKKCEg82A0ZUSZrkONeUdKYpKSo7cMGG2JLagTa2hesfE4Z6oL82RWD5XBEDhy63WpetFctAUn6RlkKv28LR9URpP7KBEggTlfP73u_lQGJhc-__w1-x8ffcxIN8jK8dd50YWJbcrF8-vnMXphXWQ=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="53" data-original-width="320" height="53" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjf88gCMJEv3Co23JO4o4dPwJX71iLvnKKCEg82A0ZUSZrkONeUdKYpKSo7cMGG2JLagTa2hesfE4Z6oL82RWD5XBEDhy63WpetFctAUn6RlkKv28LR9URpP7KBEggTlfP73u_lQGJhc-__w1-x8ffcxIN8jK8dd50YWJbcrF8-vnMXphXWQ" width="320" /></a></div>Sausage Rice, Fried Okra</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjS-G7Z0pUBIQY5swHkJ-Xu9-QG3QwPWEQASFcT-EGP5AYqZXeDnmNHrtkJ43OuvgQ0fUqwIGrln9kSnKC6WlUDFGKVHTFxwcsTZ5Mih3iFvLakop0_Zeef0jsk2njUGL7wr6H5dzlJuTwaBb2Yz0ZMt0KmyzyJejXkj_CJuhWbHmJWURTXjA=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="53" data-original-width="320" height="53" src="https://blogger.googleusercontent.com/img/a/AVvXsEjS-G7Z0pUBIQY5swHkJ-Xu9-QG3QwPWEQASFcT-EGP5AYqZXeDnmNHrtkJ43OuvgQ0fUqwIGrln9kSnKC6WlUDFGKVHTFxwcsTZ5Mih3iFvLakop0_Zeef0jsk2njUGL7wr6H5dzlJuTwaBb2Yz0ZMt0KmyzyJejXkj_CJuhWbHmJWURTXjA" width="320" /></a></div><br /><div style="text-align: left;">Chicken Alfredo, Salad</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSiFgrhi7nIc5PNVohra5UzkgBbAiovXHWHP3J_-ZnEvp7GhAHY7ID8iac-FSdAvqILqWfcYHBx4ObyHIJV3E6SZotS_NhwL7szcP5EoaCs6RQFo67KE6ZPOdx8_ncOxAeiiEws-2DQ8djMnB7JcfUo0xXM2MPxE5GS68vrA7FOzaPGCiHmg=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="53" data-original-width="320" height="53" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSiFgrhi7nIc5PNVohra5UzkgBbAiovXHWHP3J_-ZnEvp7GhAHY7ID8iac-FSdAvqILqWfcYHBx4ObyHIJV3E6SZotS_NhwL7szcP5EoaCs6RQFo67KE6ZPOdx8_ncOxAeiiEws-2DQ8djMnB7JcfUo0xXM2MPxE5GS68vrA7FOzaPGCiHmg" width="320" /></a></div><br /><div style="text-align: left;">Meatballs and Spaghetti, Garlic Knots</div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkalEg31sjNs-YRA_Yx6iMxlKBhRUM0hEL_NQeCCwbcCk8p9A9mD6s675r9e-I_89USxi1Y3-5JJIGwGGSzMlBAgdKtRzKOfHl8NiAIM-XoTf_ShA3nIFg732TM27hY-slw0Akas2hNJajEirGtoo7WXCsNmKdncatAgLpVKILe4CYx0dnDg=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="53" data-original-width="320" height="53" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkalEg31sjNs-YRA_Yx6iMxlKBhRUM0hEL_NQeCCwbcCk8p9A9mD6s675r9e-I_89USxi1Y3-5JJIGwGGSzMlBAgdKtRzKOfHl8NiAIM-XoTf_ShA3nIFg732TM27hY-slw0Akas2hNJajEirGtoo7WXCsNmKdncatAgLpVKILe4CYx0dnDg" width="320" /></a></div><br /><div style="text-align: left;"><img alt="Dad's Favorite Chicken" height="427" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiaPj-rbyjl9eNmukHFMMbYP7ruVbmtrzKqJgjapDGDqOaIe-bs4mE0S0DzRxV9Wo8TVKtB7VjwzWnKO0Sz5RkXdjJ3KjgJ95jnDs0x3shQjddBMFWfgiIr1nbc-7Lkh9DkTogFjvMpM5ugYDRoH0pha8rAExFkz79b=s0-d" width="640" /> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><b><a href="https://fullbellies.blogspot.com/2006/08/whats-cooking-tonight.html" target="_blank">Dad's Favorite Chicken</a></b>, Mashed Potatoes with Carrot, Salad</div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOU3_UdGSY_hT2WX6-VDesYH0MIuHhP7pQXYcXG0JLZ9uoq4E01gbeaZ8hCwukinaFRHw9knaH1oNEcj-QXjLGDZrH-UzBYdEg9UcToCZDQ2MbAQ12wWtosTid01XPsVK7HxB6t6WIJhNXnms04Yncfx_I-xnnGUD6GT1v7Xt81f_mZqX7DQ=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="53" data-original-width="320" height="53" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOU3_UdGSY_hT2WX6-VDesYH0MIuHhP7pQXYcXG0JLZ9uoq4E01gbeaZ8hCwukinaFRHw9knaH1oNEcj-QXjLGDZrH-UzBYdEg9UcToCZDQ2MbAQ12wWtosTid01XPsVK7HxB6t6WIJhNXnms04Yncfx_I-xnnGUD6GT1v7Xt81f_mZqX7DQ" width="320" /></a></div><br /><div style="text-align: left;">Sandwich Ring</div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1fIH6G3GlKs4N2K47FGmzEUkWGdy5bt4oj0mAGw-T2JF_6olK2RZPgX5ot8numMzScbEXgqxS7PNHxMasysGbc0cTjEOzrPiCyXUapMqofHcUJp7Av8Ryt28_NUvBA0lBo56qerrTVg_MshPvi43K_vNb9dW_plSgEJxge6oG_Tvb9YrPJA=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="53" data-original-width="320" height="53" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1fIH6G3GlKs4N2K47FGmzEUkWGdy5bt4oj0mAGw-T2JF_6olK2RZPgX5ot8numMzScbEXgqxS7PNHxMasysGbc0cTjEOzrPiCyXUapMqofHcUJp7Av8Ryt28_NUvBA0lBo56qerrTVg_MshPvi43K_vNb9dW_plSgEJxge6oG_Tvb9YrPJA" width="320" /></a></div><p></p><div style="text-align: left;"><img alt="Baked Ziti" height="427" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEh5SAljYxye7KcFLJZGnEgRhqm-pjetFmC_wLalsefVxN-xZCVYQkhhoazjY6Ndh_wZEtHDIDsKEDx7toVE9AFbFUPLex4YJFU-oeQi6r_HtChn8oRZIIf_e8oCnmzyomsdIUxyiDpkHTzOcDcDrNgru8CA1C6Jk4Ax=s0-d" width="640" /></div><div style="text-align: left;"> </div><div style="text-align: left;"><b><a href="https://fullbellies.blogspot.com/2006/03/baked-ziti.html" target="_blank">Baked Ziti</a></b>, Homemade Garlic Bread</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGr-kwRpaWP7l6ITsoLhrpvYEtqkjdo27W3gDg8RkLjZVQDEcXJnXIWqi8SkJ_zTfTwrFUx5nYEYxsojs2aEbji3QoueAlABK6Mxdfn4_HHIGQfzfmqeTHd7MYSaXGjOsaMaeeSI_QvszZGglMgs1wdHcRANaRohlnWjeQ3mhSeQhDkl3Fvg=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="53" data-original-width="320" height="53" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGr-kwRpaWP7l6ITsoLhrpvYEtqkjdo27W3gDg8RkLjZVQDEcXJnXIWqi8SkJ_zTfTwrFUx5nYEYxsojs2aEbji3QoueAlABK6Mxdfn4_HHIGQfzfmqeTHd7MYSaXGjOsaMaeeSI_QvszZGglMgs1wdHcRANaRohlnWjeQ3mhSeQhDkl3Fvg" width="320" /></a></div><p></p><div style="text-align: left;"><img alt="Day 22" height="415" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiXEflMZR2cwwAyEQmX2itgEBl-BpuSPeyExzS6d6ILn3C9E7wSk8GSbfUL2NBdbfRI-uK-PJfbxztsWaJQBIBAY6BXbAdLNajmxP8KePNk4vYVp-tHjCEUL5XLKZmGqztDW2qnkFbyTMWiQt7AwsMzl3AEsuUvMS2j=s0-d" width="640" /></div><div style="text-align: left;"><b> </b></div><div style="text-align: left;"><b><a href="https://fullbellies.blogspot.com/2006/08/chicken-fingers-with-honey-mustard.html" target="_blank">Honey Mustard Chicken Strips</a></b>, Waffle Fries, Bacon Thousand Island Chopped Salad<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com1tag:blogger.com,1999:blog-22788202.post-63794264952753210482022-02-19T17:08:00.002-06:002022-02-19T17:08:24.469-06:00French Dip Squares<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51888968517/in/dateposted-public/" title="IMG_2654"><img alt="IMG_2654" height="427" src="https://live.staticflickr.com/65535/51888968517_f1c38ef696_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;">I love a good french dip sandwich. There used to be a time, where that is all I would order, when we went out to eat. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">When I saw this recipe a while back, I immediately bookmarked it because I knew it would be something, that my family and I would really enjoy. Since Friday nights and weekends, I try to make easy meals, this was the perfect pick for a yummy, fun, easy meal to get on the table. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I paired these french dip squares with onion rings, but you could do fries, or a salad. You could even make these for a get together, party and so on. </div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51888968552/in/dateposted-public/" title="IMG_2652"><img alt="IMG_2652" height="640" src="https://live.staticflickr.com/65535/51888968552_f4a26d806d_z.jpg" width="427" /></a><br /></div></div><div><br />
</div><div>The recipe is from <b><a href="http://Delish.com">Delish.com</a></b> so pop on over there for more delicious meal ideas.</div><div> </div><div><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51890265484/in/dateposted-public/" title="IMG_2659"><img alt="IMG_2659" height="427" src="https://live.staticflickr.com/65535/51890265484_892657ff89_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: center;"><b><span style="font-size: x-large;">French Dip Squares</span></b></div><div> </div><div> </div><div><b>Ingredients</b></div>
2 (8-oz.) tubes refrigerated crescent rolls </div><div>4 tbsp.butter, divided </div><div>2 medium onions, thinly sliced </div><div>4 sprigs fresh thyme, divided </div><div>Kosher salt </div><div>Freshly ground black pepper </div><div>1/4 c. whole-grain mustard </div><div>1/2 lb. deli roast beef, patted dry </div><div>9 slices provolone </div><div>1 tbsp. freshly chopped parsley </div><div>1 clove garlic, minced </div><div>1 c. low-sodium beef broth </div><div>1 tbsp. Worcestershire sauce </div><div> </div><div> </div><div><b>Directions </b></div><div>Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams.
Bake until edges are slightly golden, about 12 minutes. Remove from oven and set aside. </div><div> </div><div>Meanwhile, caramelize onions: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Remove from heat. </div><div> </div><div><b>Build squares:</b> Spread an even layer of mustard onto prepared crescent, leaving a 1/2" border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions. </div><div> </div><div>Unroll remaining tube of crescent rolls and place on top of onion layer. Press seam into bottom crust to seal all edges. Melt 1 tablespoon butter and brush all over top of crescent dough, then sprinkle with parsley and salt.
Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.) </div><div> </div><div>Let cool 15 minutes before slicing into squares. </div><div> </div><div><b>Meanwhile, make au jus:</b> Melt remaining 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce, and remaining 2 sprigs thyme, stripped from stem. </div><div> </div><div>Season with salt and pepper. Simmer for 10 minutes until reduced slightly.
Serve squares with au jus on the side for dipping. <br /></div><div> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51889931986/in/dateposted-public/" title="IMG_2655"><img alt="IMG_2655" height="427" src="https://live.staticflickr.com/65535/51889931986_00438d44e6_z.jpg" width="640" /></a></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-22475361573975741542022-02-17T15:04:00.006-06:002022-02-17T15:04:57.312-06:00Salmon Croquettes<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51886324613/in/dateposted-public/" title="IMG_2575"><img alt="IMG_2575" height="427" src="https://live.staticflickr.com/65535/51886324613_50c5162193_z.jpg" width="640" /></a></div>
<div style="text-align: left;"> </div><div style="text-align: left;">I was born in a beach town, and then later moved to Portugal where the ocean was always just a few minutes away. That meant that the availability of fresh fish, was something we just took for granted.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fish and seafood have always been something I love but don't eat much of, primarily because I prefer fresh to frozen, but also because I find it so expensive at the grocery stores.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">When I lived in South Africa, we had a few fresh fish markets that we would always go buy from. Anything from cod to mussels, crab and huge prawns, clams, calamari, you name it, we had it, so not having that anymore is quite sad at times. I miss it, and so once in a while that craving comes in and I try to answer the best way I can.</div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51886243041/in/dateposted-public/" title="IMG_2573"><img alt="IMG_2573" height="427" src="https://live.staticflickr.com/65535/51886243041_0818267240_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;"></div><div style="text-align: left;">This past grocery trip, I picked up some Salmon. It's not something I buy ever, I find it extremely expensive and for a family of four, it just isn't enough unless I really splurge. But I found a small package for $7, it only had 4 small pieces in there. Clearly not enough to make it a main part of the meal, so I opted to make it stretch and turned it into some Salmon croquettes instead.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It was so good, so so good. My 18 year old devoured them and asked if we can have them again soon. We will see son, we will see.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Anyway, here is the recipe, hope you enjoy it.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51886896190/in/dateposted-public/" title="IMG_2572"><img alt="IMG_2572" height="427" src="https://live.staticflickr.com/65535/51886896190_767a79bb58_z.jpg" width="640" /></a><br /></div></div><div><br />
<div style="text-align: center;"><span style="color: #783f04;"><b><span style="font-size: x-large;">Salmon Croquettes</span></b></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>
<b>Ingredients </b></div><div></div><div>1/4 cup diced onion</div><div>1 pound fresh salmon, skin removed and diced</div><div>Salt and pepper, to taste </div><div>1/4 cup of mayonnaise</div><div>1/4 cup of bread crumbs</div><div>Minced garlic, to taste</div><div>1 teaspoon mustard</div><div>1/4 teaspoon Old Bay seasoning </div><div>Parsley and Cilantro, to taste <br /></div><div> </div><div> </div><div><b>Directions</b></div><div> </div><div>In a small skillet, add a little bit of olive oil and fry the onion until translucent. Transfer to a big bowl. To the onion, add the salmon, salt and pepper to taste, mayonnaise, bread crumbs, garlic, mustard and old bay seasoning and parsley and cilantro.</div><div><br /></div><div>Mix well, then form into small croquettes.</div><div><br /></div><div>In a small bowl, add some breadcrumbs, then roll each croquette in the crumbs and set on a tray. Repeat with remaining croquettes. Place in the fridge for 30 minutes to an hour.</div><div><br /></div><div>When time is up, remove from fridge, and fry over medium heat for about 3 minutes on each side. Serve immediately!<br /></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0tag:blogger.com,1999:blog-22788202.post-81431562286942019652022-02-16T19:19:00.006-06:002022-02-16T19:22:44.460-06:00Beef Burrito Skillet<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51886324683/in/dateposted-public/" title="IMG_2561"><img alt="IMG_2561" height="427" src="https://live.staticflickr.com/65535/51886324683_30fb53f693_z.jpg" width="640" /></a><br /></div><div>
<div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">I've been trying to make simpler meals, using what I have on hand. The prices of everything has gone up, and meat is starting to be quite difficult to buy around here. Long gone are the days where I could get a pound of ground beef for 3 dollars at the base commissary.</div><div style="text-align: left;"> </div><div style="text-align: left;">It makes it harder to meal plan, but it's also quite fun to try and make delicious meals, that stretch, that fill our tummies but don't break the bank.</div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51885276292/in/dateposted-public/" title="IMG_2570"><img alt="IMG_2570" height="427" src="https://live.staticflickr.com/65535/51885276292_8e3c0eff56_z.jpg" width="640" /></a><br /></div></div><div>
<div style="text-align: left;"> </div><div style="text-align: left;">Using just one pound of ground beef, and a few other pantry ingredients, this meal comes together pretty quickly and when paired with a side salad, it makes for a filling dinner that is sure to please everyone.</div><div style="text-align: left;"> </div><div style="text-align: left;">Recipe is adapted from <a href="https://life-in-the-lofthouse.com" target="_blank">Life in the Lofthouse</a>. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51886243156/in/dateposted-public/" title="IMG_2559"><img alt="IMG_2559" height="427" src="https://live.staticflickr.com/65535/51886243156_07824cfbc0_z.jpg" width="640" /></a><br /></div></div><div>
<div style="text-align: left;"> </div><div style="text-align: center;"><b><span style="color: #783f04;"><span style="font-size: x-large;">Beef Burrito Skillet</span></span></b></div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="wprm-recipe-ingredients-container wprm-recipe-25921-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="25921" data-servings="6"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="0" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">pound</span> <span class="wprm-recipe-ingredient-name">lean ground beef </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(I use 7% fat)</span></li><li class="wprm-recipe-ingredient" data-uid="1" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">salt and pepper, to taste</span></li><li class="wprm-recipe-ingredient" data-uid="12" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cloves</span> <span class="wprm-recipe-ingredient-name">garlic, minced</span></li><li class="wprm-recipe-ingredient" data-uid="2" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">small</span> <span class="wprm-recipe-ingredient-name">red bell pepper, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">diced</span></li><li class="wprm-recipe-ingredient" data-uid="3" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">small</span> <span class="wprm-recipe-ingredient-name">yellow onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">diced</span></li><li class="wprm-recipe-ingredient" data-uid="4" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">salsa</span></li><li class="wprm-recipe-ingredient" data-uid="5" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">can (10 ounces)</span> <span class="wprm-recipe-ingredient-name">Rotel (diced tomatoes and green chilies)</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">undrained</span></li><li class="wprm-recipe-ingredient" data-uid="6" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">can (15 ounces)</span> <span class="wprm-recipe-ingredient-name">corn</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">drained</span></li><li class="wprm-recipe-ingredient" data-uid="7" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">can (15 ounces)</span> <span class="wprm-recipe-ingredient-name">black beans</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">drained</span></li><li class="wprm-recipe-ingredient" data-uid="8" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">uncooked jasmine rice </span></li><li class="wprm-recipe-ingredient" data-uid="9" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">Tablespoons</span> <span class="wprm-recipe-ingredient-name">taco seasoning</span></li><li class="wprm-recipe-ingredient" data-uid="10" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2 ½</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">chicken broth</span></li><li class="wprm-recipe-ingredient" data-uid="11" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">shredded cheddar or Colby-Jack cheese</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-25921-instructions-container wprm-block-text-normal" data-recipe="25921"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-25921-step-0-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Spray
a large non-stick skillet with cooking spray. Turn heat to medium-high
and then add ground beef to skillet. Crumble beef and season with salt
and pepper, to taste. Then add garlic, diced bell pepper and onion.
Continue to stir and cook until beef is no longer pink. Drain any
grease. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-25921-step-0-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Add
salsa, Rotel, corn, black beans, jasmine rice, taco seasoning and
chicken broth. Stir gently to combine everything. Bring to a boil, once
it starts to boil reduce heat to low. Cover with lid. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-25921-step-0-2" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Let mixture simmer, covered, for 15 to 18 minutes, or until rice is tender and thoroughly cooked.</span><span style="display: block;">Remove
skillet from heat and sprinkle the top evenly with shredded cheese. Let
stand a few minutes for cheese to melt then serve.</span></div></li></ul></div></div> </div></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51885276362/in/dateposted-public/" title="IMG_2560"><img alt="IMG_2560" height="427" src="https://live.staticflickr.com/65535/51885276362_1a08749820_z.jpg" width="640" /></a></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com2tag:blogger.com,1999:blog-22788202.post-75293557827927560142022-02-16T18:30:00.014-06:002022-02-16T18:30:58.659-06:00Red Velvet Cheesecake<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51886270363/in/dateposted-public/" title="IMG_2557"><img alt="IMG_2557" height="427" src="https://live.staticflickr.com/65535/51886270363_761e11fef9_z.jpg" width="640" /></a><br /></div><div><br />
<div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">If you love cheesecake, and red velvet cake, then this is the perfect combination for you. So yummy!!!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I made this cheesecake for Valentine's Day, and it was a success. I wasn't quite sure how it would turn out, because to be honest with you, my experiences with cheesecake, are hit or miss. Some are phenomenal, some crack, and I've even made one that completely fell apart.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This recipe seemed like a winner, and it was.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">There is only one thing I would change, and that is the amount of red velvet cake that I added to the cheesecake mixture. I found that the amount suggested in the recipe is far too much. Also, make sure that the cake is completely cold before adding it to the cheesecake, or it will fall apart and end up turning the whole cake pink, like mine. Not a bad thing, it was still delicious, but far too much cake for the cheesecake ratio.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Aside from that, it was really and I mean really yummy, and I will be making it again.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The recipe is from <b><a href="https://www.restlesschipotle.com" target="_blank">Restless Chipotle</a></b>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>
<div style="text-align: center;"><a href="https://www.flickr.com/photos/sillybugs/51886270378/in/dateposted-public/" title="IMG_2556"><img alt="IMG_2556" height="427" src="https://live.staticflickr.com/65535/51886270378_204ecf2388_z.jpg" width="640" /></a><br /></div></div><div><br />
<div style="text-align: left;"><br /></div><div style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">Red Velvet Cheesecake </span></span></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Cheesecake</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="23" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name"><span>red velvet cake</span></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">prepared but not baked</span></li><li class="wprm-recipe-ingredient" data-uid="14" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">32</span></span> <span class="wprm-recipe-ingredient-unit">oz</span> <span class="wprm-recipe-ingredient-name">cream cheese</span></li><li class="wprm-recipe-ingredient" data-uid="15" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">16</span></span> <span class="wprm-recipe-ingredient-unit">oz</span> <span class="wprm-recipe-ingredient-name">sour cream</span></li><li class="wprm-recipe-ingredient" data-uid="16" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">sugar</span></li><li class="wprm-recipe-ingredient" data-uid="17" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name"><span>vanilla</span></span></li><li class="wprm-recipe-ingredient" data-uid="18" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">6</span></span> <span class="wprm-recipe-ingredient-name">eggs</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Topping</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="20" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1/2</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">heavy cream</span></li><li class="wprm-recipe-ingredient" data-uid="21" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-name">teaspoonful white chocolate instant pudding mix</span></li><li class="wprm-recipe-ingredient" data-uid="22" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">of sugar as needed</span></li></ul></div>
<div class="wprm-recipe-instructions-container wprm-recipe-39322-instructions-container wprm-block-text-normal" data-recipe="39322"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none"> </h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Cheesecake</h4><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Prepare the red velvet cake batter.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Preheat oven to 375F</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-2" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-3" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Use the rest of the batter in a 13x9 or 9 inch cake pan.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-4" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Bake cakes 20 minutes or until firm and done.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-5" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Break the cake (NOT the one in the springform) into large chunks and set aside.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-6" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Beat the cheesecake ingredients together until smooth.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-7" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Reserve about ½ cup cake crumbs for the top.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-8" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Fold the remaining cake chunks into cheesecake batter.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-9" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Pour into the springform pan.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-10" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Cover the bottom of the springform with aluminum foil, bringing it up the sides.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-11" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Place pan in larger pan of hot water. Water should come halfway up the sides.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-12" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Bake for 50 minutes.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-13" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Turn oven off and leave door closed for 1 hour. Don’t PEEK!</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-14" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Remove from oven, take out of the water bath.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-15" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Let come to room temperature.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-0-16" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Cover tightly and refrigerate overnight.</span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Topping</h4><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-1-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Whip the heavy cream until it starts to thicken.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-1-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-1-2" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Whip until soft peaks form.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-1-3" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Taste and add more sugar if needed.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-1-4" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Spoon on top of cooled cheesecake.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-39322-step-1-5" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Sprinkle with reserved red velvet cake crumbs.</div></li></ul></div></div></div></div>Sandrahttp://www.blogger.com/profile/00448386993712122412noreply@blogger.com0