P-NUT or JIF for short

My niece has a new toy poodle named Penaut Butter.  This puppy is soooooooooooooo cute!  She is also a ball of energy and runs everywhere so I started calling her JIF, after my favorite peanut butter!

Fire Day Friday: Southwestern Pork Burger

I had a pound of ground pork and needed a quick dinner idea.  I wanted to make egg rolls but found out I didn’t have wrappers.  A quick shift and I decided on burgers.  They’re easy and everyone loves burgers, right? 
I thought about about just making a seasoned patty with a slice of pepper jack cheese.  But instead, I wanted to give it a spicy, crispy topping and a mayo with a little more heat. 

Southwestern Pork Burger
Source:  NibbleMeThis

Burgers
1 pound ground pork
1/4 cup bread crumbs
1 egg yolk
1 teaspoon Southwestern seasoning (or chili powder if you don’t have any)
1/2 tsp salt
1/2 tsp pepper
1 ounce roasted red pepper, diced
1/4 cup cilantro

Jalapeno Topping
1 jalapeno, seeded and sliced lengthwise into thin strips
2 Tbsp flour
1 Egg beaten
1/4 cup bread crumbs

Chipotle Mayo
1/2 cup Dukes mayonnaise
1 chipotle, seeded and finely minced

Whisk the chipotle and mayo together and refrigerate for at least one hour. 

Mix the burger ingredients together in a large bowl.  Divide into three equal portions (5.3 ounces each if your are anal retentive…not that I am….okay I do weigh out my burger portions on a scale but I’m not THAT exact.).  Form each into a patty, poke a hole in the middle of each with your finger, and then refrigerate for 30 minutes.  I find that helps the patties hold together once they hit the grill.
Dip the jalapeno sticks in flour, egg, and then the bread crumbs.  
Start your grill and preheat it to 450f.  Grill the burgers 4-5 minutes per side or until they are an internal temperature of 160f.
 
Pull and allow them to rest for 10 minutes.  While that is going, fry the jalapeno spears for 1-2 minutes  in 350f oil until browned and crisped.
Oh yeah, I like to toast my buns too.  (And I’m not talking about tanning nude by the pool!) 
Top the burger with some of the deep fried peppers and slather a bit of the chipotle mayo.
 
The burger, mayo and peppers went great together.  Truth be told, I could eat eat the jalapeno strips like french fries!

GROWN UP MAC & CHEESE

I had left over bleu cheese from updated Danish Cube Steak and wanted to use it up.  Here is what I came up with and it too got a 2 thumbs up from hubby!

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank’s hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

  • Preheat oven to 350 degrees.
  • Prepare pasta according to package directions. Drain Well.
  • Melt butter in a medium saucepan.  Add salt.
  • In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
  • Add flour and whisk constantly over medium heat until smooth.
  • Gradually add milk, whisking constantly.  
  • Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
  • Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
  • Mix pasta and cheese mixture together until well blended.
  • Scoop into a casserole or ramekins.
  • Bake 15-20 minutes.
  • Top with chopped chives.

THE DEATH OF COMMON SENSE

The Death of Common Sense
Now and then you get a forwarded email that you can’t help but share with absolutely everyone.  This is one of those.  It strikes so many valid points in today’s world.
Below is the obituary for Common Sense:
‘Today we mourn the passing of a beloved old friend, Common Sense, who has been with us for many years. No one knows for sure how old he was, since his birth records were long ago lost in bureaucratic red tape. He will be remembered as having cultivated such valuable lessons as: Knowing when to come in out of the rain; why the early bird gets the worm; Life isn’t always fair; and maybe it was my fault.
Common Sense lived by simple, sound financial policies (don’t spend more than you can earn) and reliable strategies (adults, not children, are in charge).
His health began to deteriorate rapidly when well-intentioned but overbearing regulations were set in place. Reports of a 6-year-old boy charged with sexual harassment for kissing a classmate; teens suspended
from school for using mouthwash after lunch; and a teacher fired for reprimanding an unruly student, only worsened his condition.
Common Sense lost ground when parents attacked teachers for doing the job that they themselves had failed to do in disciplining their unruly children.
It declined even further when schools were required to get parental consent to administer sun lotion or an Aspirin to a student; but could not inform parents when a student became pregnant and wanted to have an
abortion.
Common Sense lost the will to live as the churches became businesses; and criminals received better treatment than their victims. Common Sense took a beating when you couldn’t defend yourself from a burglar in your own home and the burglar could sue you for assault.
Common Sense finally gave up the will to live, after a woman failed to realize that a steaming cup of coffee was hot. She spilled a little in her lap, and was promptly awarded a huge settlement.
Common Sense was preceded in death by his parents, Truth and Trust; his wife, Discretion; his daughter, Responsibility; and his son, Reason. 
He is survived by his 4 stepbrothers; 
I Know My Rights, 
I Want It Now, 
Someone Else Is To Blame, 
and I’m A Victim.

Not many attended his funeral because so few realized he was gone.

Mongolian Beef & Broccoli in the Slow Cooker

We like to put meat and sauce on a pile of veggies rather than rice or noodles.  I figure, for the most part, rice is just there to catch the numminess of the sauce, right?  So I LOVE broccoli, and we steam a bunch of it and put our meat and sauces over broccoli. You could do this with any veggies.  Add more if you’d like. I’m not a carb hater, trust me, I love my carbs. I just choose them wisely and want to get the most out of them.  So in this awesome meal, we gladly skip the rice.
Don’t be scared off by the list of ingredients.  These all come together to make an incredible meal. Seriously. I’ve made this several times and we love it.  I totally end up eating way too much of it. 
Mongolian Beef and Broccoli Adapted from A Year of Slow Cooking1 1/2 pounds steak, something cheap3 cloves of garlic, minced
4 sliced green onions
1/2 onion, diced
1/2 cup soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1/2 tablespoon white wine vinegar
1 teaspoon sesame oil
2 teaspoon molasses
1 teaspoon ginger
1/4 teaspoon black pepper
1 teaspoon red chili pepper flakes
1/2 tablespoon peanut butter
3 tablespoons splenda (or sugar)
1/4 cup cornstarch (to dredge meat)
1 pound broccoli

  • Slice your meat in thin strips and toss in a Ziploc bag with cornstarch. 
  • Add all of the liquid and dried spices to your crock pot, add the peanut butter, and mix well. 
  • Add the garlic, the sliced green onions and regular onion. 
  • Put your meat on top, and toss to coat.
  • Cover and cook on low for 3-5 hours. The steak is thin and has very little fat, and will cook quickly. The meat is done when it is no longer pink and has reached desired tenderness. Mine was done in about 4 hours. 
  • Steam broccoli on stove top for 6 – 8 minutes with 1/2 cup water until desired crispness. 
  • Serve mongolian beef over steamed broccoli.
Total calories = 1485 calories
4 servings = 371 calories

A to Z Blogging Challenge

A-Z Blogging Challenge.  I’m going to be away from the computer the next several days so will be finishing my A to Z Blogging Challenge tonight before I turn off the computer.

So, yesterday’s letter was U and I can’t decide between Utilitarian and Utopian.  Today’s letter is V for Vision of the future. Tomorrow’s letter is W for Wednesday the day I begin to take back my life by seeing family.  Thursday’s letter is X for Xanadu which if I go with Utopian I can have a vision that leads to Xanadu.  Friday’s letter is Y for Yesterday when I should have done the letter U and  gotten more ready for the remaining letters which just makes me Zany and leads me into Saturday’s letter Z.

NOT YOUR MOM’S TUNA CASSEROLE

NOT YOUR MOM’S TUNA CASSEROLE

1/2 rotiserrie chicken, cut into small pieces or 2 large cans albacore white tuna
1 can cream of mushroom soup or substitute
1 can chopped green chiles, drained
1/2 cup milk
1 large can French’s French fried onion rings
1 bunch green onions, diced
1 stalk celery, diced
1/4 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 cups wide egg noodles

  • Preheat oven to 350 degrees.
  • Bring a large sauce pan of water to a roiling boil.  Add noodles and simmer 5 minutes.
  • Whisk together soup or soup substitute and milk.
  • Add onions, celery, chiles and chicken pieces blending well.
  • Add in 1/2 can French’s onion rings, blending well again.
  • Add in drained noodles and cheeses, blending again until well mixed.
  • Pour into a greased casserole dish and top with remaining Frnech’s onion rings.
  • Bake 30 minutes.
  • Enjoy.

NOT YOUR MOM’S TUNA CASSEROLE

NOT YOUR MOM’S TUNA CASSEROLE
1/2 rotiserrie chicken, cut into small pieces or 2 large cans albacore white tuna
1 can cream of mushroom soup or substitute
1 can chopped green chiles, drained
1/2 cup milk
1 large can French’s French fried onion rings
1 bunch green onions, diced
1 stalk celery, diced
1/4 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 cups wide egg noodles

  • Preheat oven to 350 degrees.
  • Bring a large sauce pan of water to a roiling boil.  Add noodles and simmer 5 minutes.
  • Whisk together soup or soup substitute and milk.
  • Add onions, celery, chiles and chicken pieces blending well.
  • Add in 1/2 can French’s onion rings, blending well again.
  • Add in drained noodles and cheeses, blending again until well mixed.
  • Pour into a greased casserole dish and top with remaining Frnech’s onion rings.
  • Bake 30 minutes.
  • Enjoy.