Quinoa & Queso Snack

 

I know it's lame but the store didn't have quail and I've already done a ton of quiche.

Quickie snack fits right into the challenge

10.1 oz. bag of Chia & Quinoa tortilla chips

15 oz. jar spicy Queso

Candied jalapeños 

Tonic water with quinine 

Lime slices for garnish

Microwave the queso in small bowl for about 45 seconds.  Place chips on small platter and microwave for about 30 seconds.  Pour sauce over chips, top with jalapeño and serve with tonic water garnished with lime.  (Isn't it 5:00 somewhere?  Pass the margaritas please!

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Pork Chops

 

The simplest thing in the world to make is pork chops but too many times they come out dry, over cooked and no flavor.  Why?  Because many people don't know the secret to cooking pork chops. This is simple, easy and trust me when I say, you will never cook them another way.

2 bone-in pork rib or center-cut chops

1 tsp. vegetable oil

Salt & ground black pepper

½ tsp. sugar (it makes all the difference in browning)

Rub both sides of chops with oil and sprinkle with salt and pepper.  Sprinkle sugar on ONE side of chops.

Turn on burner to medium heat.  Place chops, sugared side down in a cold non-stick skillet (cast iron is the way to go), with bony ribs facing center.  Cook until lightly browned (4-9 minutes).  Chops should be sizzling after 2 minutes...if they are not, crank up the heat a little.  

Using tongs, flip the chops and position in same manner with bone facing center. Cover, reduce heat and cook until center of each chop registers 140º on meat thermometer (about 3-6 minutes).  Chops will barely brown on second side.  

Transfer chops to platter, tent with foil and let rest 5 minutes.  Add any juices accumulated in plate back to skillet, turn heat to high and scrap skillet to mix in any meaty pieces and salt & pepper. Adjust seasonings to your liking.  Return chops to skillet, turning to coat with juices.  

Serve chops immediately, pouring remaining juices over top.

Enjoy. ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries

Oriental Octopus

 

27 oz. Octopus, cut into bite size pieces (I used boneless, skinless chicken breast)

½ cup pepper, chopped

1 cup carrots, diced

1 onion, chopped

½ cup fresh mushrooms, sliced

7 small dried hot chili peppers

1 tbsp. minced fresh ginger

1 tbsp. Oriental Five Spices

1 tsp. salt

3 tbsp. soy sauce

3 tbsp. dry sherry

2 tbsp. cornstarch

½ cup chicken broth

1 tbsp. red wine vinegar

1 tbsp. sugar

3 tbsp. vegetable oil

2/3 cup peanuts

 

Combine 2 tbsp. soy sauce, 2 tbsp. dry sherry, 1 tbsp. cornstarch and salt in medium bowl and mix well. Add octopus (chicken) and stir to coat.  Let stand 30 minutes to marinate.

 

Combine remaining soy sauce, sherry, chicken broth, vinegar, sugar, and cornstarch in a separate bowl or large measuring cup and mix well.  Set aside.

 

Heat 1 tbsp. oil in wok or large skillet over medium heat.  Add peanuts and cook until golden. Remove and set aside.

 

Heat remaining oil in wok over medium heat. Stir fry carrots for 3 minutes, add chili peppers and stir fry just until peppers start to darken and become aromatic. Increase heat and add octopus (chicken) and stir fry 2-3 minutes and then add ginger, Oriental spice mix, onion, and chopped peppers.  Stir fry 2 more minutes.

 

Add peanuts and mushrooms to mixture, stir cornstarch mixture then add to pan; cook and stir until sauce boils and thickens (1-2 minutes).

Garnish with fresh chives and lemon balm leaf.

Serve over rice or Raman noodles.

Enjoy ♥  

 

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries 

Nectar

 

Sometimes it's not about food for us, this is the time of year for our little feathered friends to make their way back.  Make sure you have a clean hummingbird feeder and fill it with nectar.  Here's an easy homemade recipe.

• ¼ cup white sugar
• 1 cup boiling water

Mix sugar and boiling water together until sugar is dissolved. Cool the mixture, then fill feeder. Refrigerate leftovers.  

Your feathered friends will thank you

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries 

Meatloaf

(Yes I am reposting)

Quick and easy never tasted so good.

1 lb. ground beef

2 eggs

½ cup Italian style bread crumbs

1 onion, finely chopped

¾ cup pre-made hollandaise sauce

1 packet beef flavored seasoning from Ramen Noodles

Combine the ground beef, eggs, bread crumbs, and onion and form into a loaf in baking dish. Stir together the hollandaise sauce and beef seasoning. Spread over the loaf and cook for one hour at 350º.

Serve with your favorite sides.

Enjoy♥      

 

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Lamb Shank

 

Braised Lamb Shank

2 lamb shanks

3 tbsp. olive oil, separated

1 tsp. kosher salt

1 tsp. pepper

1 onion finely diced

1-2 cloves garlic, minced

½ cup chopped carrots

½ cup chopped celery

1½ cups red wine

2 cups stewed tomatoes

1 cups vegetable broth

1 bay leaf

2-3 sprigs fresh thyme

Preheat oven to 350º

After patting lamb shanks dry, rub with salt and pepper.  Heat 2 tbsp. oil in large cast iron skillet over high heat.  Sear the lamb on all sides (about 5-6 minutes total).  Be sure to get all sides.

Lower heat to medium and remove lamb drain any excess fat.  Add 1 tbsp. olive oil and cook the onion and garlic just until aromatic then add celery and carrot and cook 5 more minutes.  Add remaining ingredients and stir to combine.  Add lamb shanks back to skillet and make sure they are almost covered with liquid.  Bring to a simmer over medium heat.  

Once the liquid begins to bubble, turn off heat, place cover over skillet and place in oven.  Cook for two hours.  Remove lid, check to make sure lamb is tender, if not cook with lid on a little longer, then remove and cook for an additional 30 minutes.

Once tender and cooked, remove lamb shanks and serve with mashed tatas, or your favorite sides.  Pass the sauce please.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries.

Kugels

 

Your basic old fashion Kugels are made from potatoes, but this recipe is a little more fun.

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp. poppy seeds

4 eggs

½ tsp. pepper

1 tsp. salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned.  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture. Spoon into prepared tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen the edges of Kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  

Enjoy ♥                                                            

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries 

Jam

 Recycling posts today .  Check out these fine Jam and Jelly recipes.

Blueberry Fig Jam

Tomato Jam

Muscadine Jam

Cranberry Fig Jam

Bread Machine Jelly 

If you want to find more jamming and canning recipes check out Canning with Crackerberries book.

This is part of the A-Z blogging challenge.  Be sure to check out some of the other bloggers in the challenge as well as Crackerberries.  

The Imposter

 

I really wanted to make Italian's for today's post but I was out of hoagie rolls and no matter how hard I try I am not able to duplicate a homemade Italian quite like Amato's.

So I decided to go with something else we will call the Imposter!  I gotta tell ya, they came out so good I will definitely be making them again.

4 slices Texas Toast Bread (thick slices)

4 slices cooked bacon

4 oz. cooked chicken breast, divided

2 slices cheese (whatever you like)

1 tomato, sliced

1 dill pickle, sliced

½ onion, sliced

½ green or red baby bell pepper, sliced

8 Greek olives

8 slices candied jalapeño

Lettuce

Mayonnaise

Toast the bread until just golden.

Spread with mayonnaise.

Layer on slice of bread with ingredients starting with cheese, then meat, then sliced veggies and top with lettuce.  Place top of bread and secure with funky umbrella toothpick.  Serve with chips and pickles.  YUM!

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Ham Salad

 

So wondering what to do with all that leftover ham that you put in the freezer from Easter. Ham salad makes for a wonderful sandwich as well as a salad topper. It's so easy to whip up too. 

 

1½ cups chopped ham

2 tbsp. miracle whip

2 tbsp. mayonnaise

2 tbsp. finely chopped onion

1 dill pickle, finely chopped

½ tsp. paprika

¼ tsp. celery seed

1 tsp. dry mustard

 

Combine all ingredients in a bowl and stir to combine.  Fill hot dog rolls or a couple slices of bread.  My favorite is a salad topper.

 

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Granny Smith Peanut Butter Bars

2 Granny Smith apples(I'm sure any kind of apple is fine), grated/shredded (2 cups) 

1¼ cups rolled oats

2 eggs, beaten

¼ cup wheat germ

1 cup instant nonfat dry milk

¼ tsp. salt

2 tbsp. honey

¾ cup honey roasted peanut butter

Cooking oil spray

Preheat oven 375º

Combine all ingredients except the cooking spray in a medium and mix well.

Line an 8x11 inch baking dish with parchment paper and spray with cooking oil.

Spread bar mixture evenly into pan.

Bake 15-20 minutes.

Remove from oven and score bars, once completely cooled, cut all the way through.

Wrap bars individually and refrigerate leftovers, or freeze.

*These could be dolled up a little by adding raisins or maybe some chocolate chips.  They were not sweet enough for my tooth.  Tall Cool 😎ne says things that are good for you don't taste all that good.  These are definitely good for you. 😏

Enjoy ♥                            

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

 

Farmers Casserole

 

1 sweet potato, peeled and shredded

½ onion, diced

½ red/yellow pepper, diced

¾ cup chopped meat (whatever is leftover from the week)

2 slices pepper Jack cheese

1 can fat free evaporated milk

4 eggs

Preheat oven 350º

Place shredded potato in greased baking dish.  Top with vegetables and meat.  Crumble cheese over top.  In medium sized bowl combine eggs and evaporated milk and whisk to combine.  Pour over mixture in baking dish.  Bake in hot oven 45 minutes or until set.  Let cool slightly before serving with fresh fruit and toast.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Eggplant Parmesan

 

*After yesterdays Dilly Debacle Tall Cool ☺ne said I better make something good.

1 small eggplant

2 eggs, beaten

½ cup Italian bread crumbs

¼ cup flour

2-3 tbsp. canola oil

½ cup fresh parmesan cheese

4 slices fresh mozzarella cheese

16 oz. marinara sauce

Preheat oven 350º

Wash eggplant and cut off ends.  Slightly peel (not necessary).  Slice into ¼ inch slices.  Combine bread crumbs and flour and mix well.  Dip eggplant in beaten eggs, then dredge through the bread crumb mixture.  Heat oil over high heat in large skillet.  Cook about 1½ minute flipping half way through.  Drain on paper towels.  

Layer cooked eggplant in baking dish alternating with fresh parmesan cheese, marinara sauce and mozzarella. Bake 350º for about 15 minutes, just until chees melts and sauce is bubbly.  Garnish with fresh herbs.  Serve with your favorite pasta or to make it heathy we love it with spiralized sweet potato.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries