Chasing MY Life WHEREVER it Leads ME – Page 541 – Chasing MY Life WHEREVER it Leads ME

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.

“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.

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.

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.

*I like to make my own ground beef when brisket is on sale. It makes for a richer tasting beef flavor! Thank you Tyler Florence!

MENU PLANS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE

BREAKFAST

DINNER

DESSERTS

MON
5/3

CAST IRON SKILLET ROAST CHICKEN with ROASTED CARROTS & BRUSSELS SPROUTS

TUES
5/4

BUNLESS BURGER NIGHT with BLEU CREAM CHEESE MAYO and CARAMELIZED RED ONIONS

WED
5/5

T-BIRDS aka ROAST CHICKEN, TOMATO with BLEU CREAM CHEESE MAYO and CARAMELIZED RED ONIONS

BANANA BITES

THU
5/6

CHICKEN WELLINGTONS

FRI
5/7

TOMATO PANCETTA SPAGHETTI

SAT
5/8

BACON & EGGS

POTATO BOATS

SUN
5/9

PANCAKES

PRESLEY SANDWICHES

STRAWBERRY KIWI BUTTERMILK SHORTCAKE

CAST IRON SKILLET ROAST CHICKEN with APRICOT MAPLE PINEAPPLE GLAZE

Do you like those rotisserie chicken from the market? I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more. My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too! There is nothing better for even cooking heat! I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken.

CAST IRON SKILLET ROAST CHICKEN

1 5-6 pound roasting chicken

4 tablespoons butter, softened

salt & pepper

1/2 onion, wedged small

1 cup apricot pineapple preserves

1/4 cup PURE maple syrup

Wash chicken and dry.
Spread butter along the inside of the cast iron pan and all over the chicken.
Generously salt and pepper the chicken.
Place onions along side the chicken.
In a small bowl whisk together the preserves and syrup. Set aside and allow to come to room temperature.
Roast at 350 degrees for 1 1/2 hours.
With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

CAST IRON SKILLET ROAST CHICKEN

I love my cast iron skillet too! There is nothing better for even cooking heat! I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken.

CAST IRON SKILLET ROAST CHICKEN

1 5-6 pound roasting chicken

4 tablespoons butter, softened

salt & pepper

1/2 onion, wedged small

1 cup apricot pineapple preserves

1/4 cup PURE maple syrup

Wash chicken and dry.
Spread butter along the inside of the cast iron pan and all over the chicken.
Generously salt and pepper the chicken.
Place onions along side the chicken.
In a small bowl whisk together the preserves and syrup. Set aside and allow to come to room temperature.
Roast at 350 degrees for 1 1/2 hours.
With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

There’s always room for color ~ roses #2,3 & 4

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Fire Day Friday – Grilled Lettuce Wraps

Welcome to the inaugural Fire Day Friday!

Yes, I know, not a very original concept for me, “Gee, Chris is going to cook something on a grill? I’m SOOOOOOO shocked!” [sarcasm inflection]

But I am going to take a different approach with this theme than on Nibble Me This. There I’m just having fun on my grills without regard to whether someone else could replicate it. Sometimes I am cooking something on a grill to prove it can be done (like recent spaghetti).

Fire Day Fridays are about cooking something with live fire that anyone else can make on any other type of grill. No Big Green Egg required. No special equipment. Fire Day Fridays are about inspiring and getting people to use their own grills.

So it is Friday night, you have gotten home from work and you are ready to relax. You want to enjoy the evening in your back yard spending quality time with your favorite adult beverage, not spend all night in the kitchen, right? Here’s a quick and very easy “Friday night bites”.

Grilled Lettuce Wraps

source: Chris of Nibble Me This

Ingredients

3 ea chicken breasts or thighs, boneless, skinless, cut into 1″ cubes

bbq skewers (if using wood, soak for 1 hour in advance)

8 oz can whole water chestnuts

1 cup Mr. Yoshida’s sauce (or sub a teriyaki sauce)

6 Tbsp chunky peanut butter

2 ea dried red chili pepper (sub 1 Tbsp of red pepper flakes)

2 tsp sesame seeds

1 head bibb lettuce, leaves separated and washed

2 cups cooked sweet jasmine rice

Instructions

Whisk together the Yoshida’s sauce, peanut butter, sesame seeds and chili pepper. Don’t be afraid of the pepper, it isn’t really that hot in the final product. Divide the sauce into 3 portions. You will use them for a marinade, a glaze, and a dipping sauce.

Marinade the chicken with one portion for an hour. If you’re in a hurry, you can skip the hour marinade time, just toss the meat in the mixture.

Skewer 3 pieces of chicken, a water chestnut, and 3 more pieces of chicken. Repeat. TIP: If using thick round skewers, you might split the water chestnut if not careful. Spin the skewer as you push into it so it drills rather than pierces.

Preheat your grill to 350f. If you are using a gas grill, that’s about medium. Place the skewers over the direct heat for 2 minutes. Turn them 1/4 turn, and cook another 2 minutes (4 total so far).

Turn and cook another 2 minutes (6 total so far). Brush with sauce and cook another 2 minutes (8 minutes total cooking time).

Remove from the grill. (You could serve these just as kebabs at this point with the rest of the sauce as a dipping sauce.)

Serve each kebab with a bibb lettuce leaf filled with about 1/4 cup of rice, dice the water chestnut, and top with some rice noodles. Serve with the rest of the dipping sauce.

Then sit around on your patio or deck and enjoy the evening with your family and friends as you eat these. They are a bit messy to eat after the third bite so have plenty of napkins on hand!

The Last Hurrah: Lovin’ From the Oven/What Did You Bake Today

This is my farewell post here on Our Krazy Kitchen. Life in the Harried Homemaker’s world has gotten busier than ever and although I hate to do it, I am cutting back on my “extra curricular” activities. Please continue to visit me over at my blog. I so enjoy the friendships that I have made during my sojourn here.

As my swan song, I am simply posting pictures of all of the recipes I have posted here. You can find them under either of the titles I have used for these Friday posts (Lovin’ From Your Oven or What Did You Bake Today). Happy Baking, Friends!!!

Banbury Tarts: