Category: MISC

EASY STUFFED PEPPERS

I quit eating stuffed peppers because green peppers just didn’t agree with us anymore.  Then I started making them in red or orange peppers and only giving us each a  large half.  Now we love them again.
EASY STUFFED PEPPERS
2/3 pound ground beef
1 clove garlic, minced
3 green onions, minced
salt and pepper to taste
8 ounce can tomato sauce
2 slices ham
3/4 cup minute rice, prepared
1 large red or orange pepper
2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)
  • Preheat oven to 350 degrees.
  • Brown ground beef with onion and garlic.
  • Drain fat.
  • Add in tomato sauce and rice.
  • Salt and pepper to taste.
  • Wash, cut in half and clean out pepper.
  • Layer ham slice on inside.
  • Fill with meat mixture.
  • Top with cheese slice and sprinkle grated over casserole portion.
  • Bake 30 minutes.

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CRACKED POTS

This was one of those emails that reminded me that there is a reason for everything, the glass is always half full and perception is everything.  I hope it makes you smile.

An elderly Chinese woman had two large pots, each hung on the ends of a pole which she carried across her neck.

One of the pots had a crack in it while the other pot was perfect and always delivered a full portion of water.

At the end of the long walks from the stream to the house, the cracked pot arrived only half full.

For a full two years this went on daily, with the woman bringing home only one and a half pots of water.

Of course, the perfect pot was proud of its accomplishments.

But the poor cracked pot was ashamed of its own imperfection, and miserable that it could only do half of what it had been made to do.

After two years of what it perceived to be bitter failure, it spoke to the woman one day by the stream.

‘I am ashamed of myself, because this crack in my side causes water to leak out all the way back to your house.’

The old woman smiled, ‘Did you notice that there are flowers on your side of the path, but not on the other pot’s side?’

‘That’s because I have always known about your flaw, so I planted flower seeds on your side of the path, and every day while we walk back, you water them.’

For two years I have been able to pick these beautiful flowers to decorate the table.

Without you being just the way you are, there would not be this beauty to grace the house.’

Each of us has our own unique flaw. But it’s the cracks and flaws we each have that make our lives together so very interesting and rewarding.

You’ve just got to take each person for what they are and look for the good in them.

So, to all of my cracked pot friends, have a great day and remember to smell the flowers on your side of the path!

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EASY STUFFED PEPPERS

I quit eating stuffed peppers because green peppers just didn’t agree with us anymore.  Then I started making them in red or orange peppers and only giving us each a  large half.  Now we love them again.
EASY STUFFED PEPPERS
2/3 pound ground beef
1 clove garlic, minced
3 green onions, minced
salt and pepper to taste
8 ounce can tomato sauce
2 slices ham
3/4 cup minute rice, prepared
1 large red or orange pepper
2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)
  • Preheat oven to 350 degrees.
  • Brown ground beef with onion and garlic.
  • Drain fat.
  • Add in tomato sauce and rice.
  • Salt and pepper to taste.
  • Wash, cut in half and clean out pepper.
  • Layer ham slice on inside.
  • Fill with meat mixture.
  • Top with cheese slice and sprinkle grated over casserole portion.
  • Bake 30 minutes.

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BAKED EGG & HAM CUPS

BAKED EGG & HAM CUPS

PER PERSON
4 slices deli ham
2 eggs
grated cheddar cheese
  • Preheat oven 400 degrees.
  • Spray a muffin pan with PURE.
  • Place pan in oven to heat.
  • Line each muffin slot with 2 slices of ham.
  • Crack an egg into each ham cup.
  • Salt and pepper.
  • Bake 10 minutes.
  • Top with cheese.
  • Bake 5 more minutes.

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M is for May and M is for Muffins

Actually, in our home, muffins are a 12 month food.  There is something about muffins that always appeal.  Perhaps, they are easy to make.  While this is true, my guess is that we love muffins because of the great variety we can have.  May feels good for fruit as the Spring warmth comes along.  The birds chirp, the leaves come out on the trees, flowers begin to peek up from the ground and muffins are baked.  This month will be Muffin May for me.  If you have any good muffin recipe, please link them here.
Our first muffin is a Merry Berry Muffin with three types of berries residing in the warm casing.  You can choose your favorites for this recipe.  Instead of berries, try cherries or peaches.  What about some nuts or chips?  It is such fun to design muffins.
Tri-Berry Muffins (adapted from Paula Deen’s Blackberry Muffins)
Ingredients:
1/2 cup Canola oil
1/2 cup Rice Dream
1/2 cup Egg Beaters
2 cups flour
1 1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups combination of cranberries, blueberries and black berries.
I used fresh blackberries and frozen blueberries and cranberries. Do not defrost until ready to use.

Method:
1.Preheat oven to 350 degrees.
2.Grease or line 18 large muffin pans. (I made 12 plus a mini cake)
3.In bowl, stir together the oil, rice milk and eggs.
4.In another bowl, sift together the flour, 1 1/4 cups of sugar, baking powder and salt.
5.Make a well in the flour mixture and pour in the wet mixture all at once.
6.Stir until blended. There will still be lumps. Do not overmix.
7.Fold in the three kinds of berries.
8.Divide batter into prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter.
9.Bake for about 25 minutes or until golden. (I baked about ten minutes longer because it was still wet. I think the berries caused the extra moisture.)
Enjoy!!!!!

BAKED EGG & HAM CUPS

BAKED EGG & HAM CUPS

PER PERSON
4 slices deli ham
2 eggs
grated cheddar cheese
  • Preheat oven 400 degrees.
  • Spray a muffin pan with PURE.
  • Place pan in oven to heat.
  • Line each muffin slot with 2 slices of ham.
  • Crack an egg into each ham cup.
  • Salt and pepper.
  • Bake 10 minutes.
  • Top with cheese.
  • Bake 5 more minutes.

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“Ice Cream” Sandwiches – Save Room for Dessert

If it’s Monday, it must be time to follow me down a path of unapologetic, unabashed gluttony.  Right?
Well, not necessarily.  Sometimes even I know when to leave well enough alone and go for a lighter recipe which still leaves me with all the satisfaction of something heavier and, quite possibly, made of chocolate and butter.  The recipe I’m featuring today was introduced to me by my oldest friend, who brought a bunch of these little bits of addictiveness to my apartment one night.  And when I say addictive, I mean it.
And they could NOT be easier! Which, of course, makes it that much easier to develop a habit surrounding them.
Your two main characters?
Fat-free Cool Whip,
 
And graham crackers.  Any kind will do.  I love the cinnamon ones!
Now…if you weren’t me and were actually trying to be “good”, you’d make a sandwich out of a reasonable amount of Cool Whip and two graham crackers.
However, it just so happens that I made these sandwiches on the day I finally decided to try…THIS:
Honestly.  It’s like part of me that was empty and cold has now been filled with light and happiness.  What did I ever do without you, Nutella? I bet there was a lot of crying involved, whatever it was.
It occurs to me that it looks like I took an ice cream scoop to the Cool Whip.  But I didn’t.  It just looks like that.  I don’t want you getting any ideas about me!
Once you make your lovely sandwiches, place them carefully in your freezer container, should you have one – a freezer bag works just as well.  And then put a lid on them and smoosh them and be sad.  If you’re me.  Freeze them for at least an hour and OH.  MY.  GAH. 
You would swear you were eating the fattiest, most decadent ice cream sandwich.
And there’s all sorts of variations on this, of course.  Chocolate graham crackers are rather special, but I’m sure you already figured that one out (frozen Oreo, anyone?).  I knew I was using Nutella here, though, and didn’t want to overdo it.  I bet mini chocolate chips around the outside would be just like a Chipwich…aww I love them!
Let your imagination run away with you…and enjoy!

CHICKEN WELLINGTONS, the easy way…

CHICKEN WELLINGTONS
2 tablespoons butter
1 package Pillsbury crescent rolls (DO NOT USE ANYTHING ELSE see note below)
2 boneless, skinless chicken breast halves
2 ounces cream cheese
1 small bunch green onions
1 clove garlic
2-3 button mushrooms
salt and pepper to taste
1 egg, beaten
  • Preheat oven to 375 degrees.
  • In a small food processor combine cream cheese, green onions, mushrooms, salt and pepper.
  • In a skillet melt butter.
  • Salt and pepper the chicken.
  • Saute chicken 3-4 minutes each side until JUST done.
  • Place 2 crescent rolls side by side and seal seams.
  • Spread with cream cheese mixture.
  • Place chicken breast on top.
  • Coat with another layer of cream cheese mixture.
  • Top with 2 more crescent rolls.
  • Seal edges.
  • Brush with egg wash.
  • Bake 18-20 minutes.

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NOTE:  I had real problems with the “store” brand crescent rolls – actually they were terrible!

NOTE:  Next time I will dice the chicken after sauteing and mix with creamed mixture.

CADILLACS ~ PARMESAN ROAST BEEF SANDWICHES, DINER STYLE

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.




PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

  • Heat 1 tablespoon butter over medium heat in a small skillet.
  • Saute’ onions until JUST tender.
  • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
  • Toss roast beef with onion mixture until heated through and well blended.
  • Grill the tomatoes until cooked through.
  • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  • Press bread buttered side down on hot grill.
  • Add grilled tomatoes.
  • Top with shredded cheese.
  • Top with roast beef mixture.
  • Spread mayonnaise on top slices of bread and top sandwiches.
  • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
  • Flip sandwiches and grill until golden.
*I accidentally picked up jalapenos this last time.
NOTE to self. ALSO good, but way HOT!!!

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BANANA BITES

BANANA BITES

4 tablespoons butter
1/4 cup packed golden brown sugar
2 medium bananas, sliced
1/4 + 1/4 cup milk chocolate chips
1/4 cup crushed walnut pieces
2 cans crescent rolls
1 Jumbo egg, beaten
  • Preheat oven to 375 degrees.
  • Over medium heat melt butter.  
  • Add brown sugar until dissolved.
  • Fold in bananas, walnuts and 1/4 cup milk chocolate chips.
  • Remove from heat.
  • Separate crescent rolls.
  • Place half on cookie sheet.
  • Fill centers with banana mixture.
  • Top with another crescent roll and seal edges.
  • Top with egg wash.
  • Bake 12 minutes until golden brown.
  • Melt remaining chocolate chips to form a drizzle.
  • Drizzle over warm pastries and sprinkle with powdered sugar.

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BUNLESS BURGER SERIES #2 ~ CARAMELIZED RED ONION BLEU CREAM CHEESE BURGER

There used to be this awesome burger joint in Pasadena that gave you a piece of pie with every burger.  After the burger and fries I never had room and always took my pie home with me.  It was just never the same as eating it with the burger, so my new idea is to eat dinner and dessert together!  Sounds reasonable to me. 🙂 I found this great new locally made meat seasoning at the grocery store today.
BUNLESS BURGER SERIES #2 ~ CARAMELIZED RED ONION BLEU CREAM CHEESE BURGER

2 1/3 pound burger patties
2 thick slices of tomato
2 teaspoons liquid smoke

Caramelized red onions
2 tablespoons (1/4 stick) butter
1 extra large red onions (about 4 medium), halved, thinly sliced into rings
2 teaspoons balsamic vinegar

Bleu Cream Cheese Mayonnaise
2 ounces cream cheese, softened
2 ounces bleu cheese crumbles, room temperature
1/4 cup mayonnaise

  • In a small food processor blend together the cream cheese, mayonnaise and bleu cheese crumbles.
  • Combine ground beef, liquid smoke, salt and pepper to the meat and hand form the patties.
  • Grill burgers inside or out.
  • In a large sauce pan melt butter.  
  • When sizzling add onions and saute’ until translucent.  
  • Add balsamic vinegar and continue sauteing until moisture has sizzled away.
  • Plate burger.
  • Top with tomato, onions and then cheese.  
  • I use the pan lid over the plate for a minute to melt the cheese.