Apple Ham and Cheese Sandwiches

Filed under: RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Snacks

Every time I got sick as a kid, my mom would make grilled cheese sandwiches with chicken noodle soup. Somehow, the combination always made me feel better. Today in my house, the traditional cheesier has been revamped to include extra vitamins and fiber. I serve these for lunch or snack.

Butter (optional)
2 slices Wheat Bread
1 slice Cheddar cheese
Ham or Turkey Deli slices
Apple slices

Using butter is certainly an option. If you do use butter, you can do it two ways. You can spread it on the bread or melt it in the pan. Put the butter side down in the pan. Top with cheese, ham and apple slices.

Technorati Tags: Apple Ham and Cheese sandwich, cheesier, grilled cheese, kid foods, RECIPES

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Omelet Bar

Filed under: RECIPES - Breakfast, RECIPES - Main Dish

While I was vacationing this summer in Florida, most mornings we had an Omelet for breakfast. I have made two omelets in my life time. I tried making an omelet in my stainless steel skillet once, but it turned into scrambled eggs. The first time I successfully made an omelet, was when I received a set of non-stick pans. The second time was while I was in Florida visiting my family at the request of my sister. We typically eat breakfast for dinner on Sunday. This past Sunday, I decided to have an omelet bar. The kids were a little hesitant at first. They are two and four. But after a little coercing, they gobbled it up.

Tools:
A small non-stick skillet
A spatula
A ladle

Ingredients:
1 tsp or more butter per omelet
Vegetables, diced (green peppers, green onions, garlic, red onions, jalapenos. mushrooms, asparagus, spinach, potatoes, tomatoes, herbs)
Cooked meats, diced (bacon, sausage, ham)
Eggs, about two to three egg whites or 1 egg plus two egg whites per person

Place the meats and vegetables in different bowls. Heat the skillet on medium heat. In a bowl, whisk the eggs until completely combined. Melt some butter in the skillet. Add the desired herbs, vegetables and/or meats. Cook for a few minutes to soften.

Pour 1 ladle of egg mixture in the pan. As the egg cooks, lift the sides up while tilting the pan to allow the mixture to accumulate underneath. Once the egg starts to set and thicken, flip the omelet over. Sprinkle with cheese. Cook for a couple of minutes until set. Flip one side over and remove from heat.

Technorati Tags: Breakfast menu, family fun, how to make an omelet, kids meals, omelets, RECIPES

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Pepperoni Pasta Salad

Filed under: RECIPES - Main Dish, RECIPES - Soup / Salad

This is my personal favorite pasta salad. It’s easy, filling, tasty, and a cinch to make!

1 pkg. Spiral Pasta (Rotini)
1 pkg. Italian Salad Dressing Mix (Plus enough Oil, Vinegar and Water for the mix)
1 pkg. Pepperoni
2 Cups Cheddar Cheese Chunks
1/4 Cup Sun-Dried Tomatoes, cut up
1 Cucumber
1 Yellow Bell Pepper
Shredded Parmesan Cheese

Cook pasta according to package directions. Rinse pasta with cold water. Meanwhile, chop up pepperoni into fourths, cheese chunks, dice tomatoes, quarter cucumbers, and dice bell pepper. Prepare salad dressing according to package directions. Mix it all together in a big bowl and chill before serving or serve immediately.

Technorati Tags: cucumber salad, pepperoni, RECIPES - Soup / Salad, sun dried tomatoes

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Huevos Rancheros

Filed under: BUDGET MEALS, RECIPES - Main Dish

Our version of Huevos Ranchos was adapted from Juanita Sorrez, a friend I met while in Freemont Texas. She calles this dish, “the poor man’s breakfast”. She made hers with left over homemade flour tortillas, from the day before, torn into bite sized pieces, scrambled eggs, cheese and salsa. Juanita’s salsa was so hot, when she was a girl her father would tell her “Juanita, your salsa is so hot it would make the devil fart.” I always got a laugh out of that.

Juanita tried to teach me how to make her most sought after flour tortillas but I could never get them just right. Her tortillas are thick and soft and tender. Mine were always thick and crumbly. Making Juanita’s “poor man’s breakfast” with inferior tortillas just will not do. Then I came across a variation of huevos ranchos on Smitten Kitchen. She cooked the whole egg on top of the warmed tortilla. Try as I might it was a flop every time. Either the egg was over cooked or the tortilla. I liked the idea of a poached egg though. I also wanted the prep to be simple. My daughter was the final inspiration. While I tend to stick to designated breakfast type foods she can eat anything. Including a bean and cheese burrito with lettuce. I know that does not sound so odd as breakfast burritos are a weekly staple in this house. Although it is how a semi runny poached egged ended up on a bed of refried beans, cheese, and salsa. It is not Juanita’s but it is oh so delicioso!

6 Tortillas (taco sized flour or corn)
6 Eggs
1-2 tablespoons butter
3 tablespoons water
1 (15 ounce) can refried beans
1- 1 1/2 cups Colby cheese, shredded
Salsa
Cilantro

Heat a skillet, with a lid, over medium heat. Melt butter making sure to coat the bottom of the pan. Add the eggs. Once the whites have turned white add the water, reduce the heat to low or turn off, and cover. Continue to cook until desired doneness, about 2-5 minutes.

If using canned refried beans pour contents into a pan over medium-low heat. Add a few tablespoons of water and mix throughly. Reduce heat to low.

Heat corn tortillas in a little oil. When it’s brown, flip it over. Warm flour tortillas on a dry skillet.

To serve, spread each tortilla with some beans, sprinkle with cheese, a drizzle of salsa (or more) and top with the egg. Garnish with a little cheese, salsa and cilantro.

Serves 6

Variations:
- Replace the egg with scrambled eggs
- Additional toppings:
Black Beans
Chopped tomatoes
Sour Cream
Avocado
Onions
Jalapenos

Technorati Tags: black beans, cheap recipes, eggs, fun family food, mexican recipes, quick recipes, tortillas

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Navajo Tacos

Filed under: BUDGET MEALS, RECIPES - Main Dish

This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

Fry Bread:
2 c flour
1/2 tsp salt
1/2 c dry milk powder
1 tbsp baking powder
1-1/2 tbsp shortening
2/3 to 3/4 c warm water
Vegetable oil for frying

In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

Toppings:
Chopped onions
Chopped tomatoes
Shredded lettuce
Shredded cheese
Cooked hamburger
Refried Beans
Chili
Cooked shrimp
Salsa
Sour cream
Guacamole

To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!

Technorati Tags: dutch babies, navajo tacos

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German Pancakes

Filed under: BUDGET MEALS, RECIPES - Breakfast, RECIPES - Main Dish

The German Pancake, or Dutch Baby as some call it, is thought to have been created by the German-American Immigrants living in Dutch Pennsylvania, thus the name Dutch baby. With its ever growing popularity, has come a multitude of variations. Personally, I am a traditionalist and prefer the simple taste of the version made by a friend of mine back when I was in college. She had two specialties. German Pancakes and the other was her version of the Monster Cookie.

That is not to say I have not tried a few experiments of my own. Once when I was making German pancakes, I was reminded of a time when I was in Texas. One morning for breakfast, a family I was visiting made scrambled eggs with cheese and crumbled bacon mixed together. It sounded delish, so I added some cheese, chopped green onions, crumbled bacon and some salt and pepper to the batter. Another time, I had a craving for bread pudding and decided to try sliced apples with vanilla and cinnamon.

Traditionally, a cast iron skillet was used to bake the pancake in, but you can use any shallow baking dish, pie plate or oven safe skillet. The recipe says to place the pan in the oven to melt the butter. However, if you are using a glass dish, you do not want to add cold batter to hot glass. Instead, melt the butter in the microwave and pour into the dish before you add the batter.

Ingredients:
6 eggs
1 c flour
1 c milk
1/2 tsp salt
3 tbsp butter, plus extra

Preheat oven to 425. Place the 3 tablespoons of butter in a cast iron skillet or baking dish. Put the dish in the oven for a few minutes to melt the butter. Meanwhile, blend the eggs, flour, milk and salt in a blender until smooth. Pour batter into the dish and bake for 20-25 minutes.

There are a variety of ways to serve German Pancakes. You can eat it plain, with syrup or yogurt and/or fruit. Or, as soon as the dish comes out of the oven, spread some butter on it and then sprinkle some lemon juice and powdered sugar. Then, top with syrup or yogurt and fruit, or eat it as is.

Variations:
Substitute the all-purpose flour with bread flour for a better rise.
Add 1/4 tsp vanilla and 1/4 tsp ground cinnamon to the batter.
Add chopped green onions, bacon or sausage and cheese. Season with salt and pepper.
Add sliced apples. Peel and core 1-2 baking apples. Place on the bottom of the dish. Add vanilla and cinnamon.

Technorati Tags: dutch babies, german panckes

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Beef Kabob

Filed under: RECIPES - Appetizer, RECIPES - Main Dish

We use this marinade on steaks, too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

1 1/2 cups olive oil
3/4 cup soy sauce
1/2 cup white wine vinegar
1/3 cup lime or lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground dry mustard
2 1/4 teaspoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons chopped fresh parsley
2 tablespoons ground cloves
1- 1/2 pounds beef sirloin, cut into 2-inch bites

Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
Preheat the grill for high heat.

Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.

Technorati Tags: Barbeque, beef kabob, steak marinade

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Spicy Lime Shrimp Kabobs

Filed under: RECIPES - Appetizer, RECIPES - Main Dish

24 large prawns, peeled and deveined
1 tbsp olive oil
2 limes, zested and juiced
2 green chile peppers, seeded and chopped
2 cloves garlic, minced
1/2 (2 inch) piece fresh ginger root, chopped
1/2 medium onion, coarsely chopped
skewers

Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.

Technorati Tags: Barbeque, garlic, lime, marinade, shrimp kabobs

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Honey Chicken Kabobs

Filed under: RECIPES - Appetizer, RECIPES - Main Dish

Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, only better. Which is why they make a great family fun dinner?

Create kabobs from meats such as beef tenderloin cubes, boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces

12 slices bacon, partially cooked, optional

Pineapple chunks, optional
skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Technorati Tags: chicken, kabobs, marinade

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SWEET CHILI CHICKEN

Filed under: RECIPES - Main Dish

I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

2 pounds 4 oz boneless skinless chicken thighs
2 tbsp lime juice
1/2 c sweet chili sauce or chili garlic sauce
1/4c Kecap Manis or soy sauce mixed with a little brown sugar

Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.

Technorati Tags: asian recipes, BBQ, chicken, chili lime

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