Southeastern Pita Breakfast Pockets

Southeastern Breakfast Pita

 

2 pita pockets

4 eggs

½ cup chopped onions

½ cup chopped red peppers

¼ cup chopped fresh tomato

¼ cup canned mushrooms, drained

2½ oz. turkey sausage

2 slices Gouda cheese

Cook turkey sausage until no long pink, (5-7 minutes).  Stir in onions and peppers and cook two more minutes. Stir in tomatoes, mushrooms and eggs.  Cook until eggs are fluffy, (3-4 minutes).

Meanwhile, preheat cast iron skillet on medium high heat.  Place one pita in at a time and grill until the bottoms are nicely browned.  Working with one at a time, place a slice of cheese on the center of the pita.  Fill with half of the egg mixture.  Fold over and hold in place to secure.  Continue with the second pita.

 
Serve with hot sauce and yogurt, or fresh fruit.

 

 

© Crackerberries 2014

Turtle Soup

 

 

I've never had turtle soup before.  Never even thought about eating a turtle.  Maybe joked about it in a blog about a turtle soup.  See what happens when you joke about things?  This big guy or girl (not sure how you tell the sex of a turtle) was hoofing it across the drive-way when I went out to get the mail.  It was about eight feet from the road when I ran back for my camera.  As you can see, it was not afraid of me at all because it didn't retreat to it's shell like other turtles I've tried to photograph. 

Just to give you an idea of how big it was, the claws on it were as long as my pinky finger, maybe longer, which is about 2½ inches long.  Well, I was certain it was going to cross the road, and this road is unforgiving.  I grabbed a stick and started pushing it along.  Made it to the center line, this all the while traffic is coming, and I'm running out of the road as to not get hit.  The traffic was pretty good at first, going around the turtle not to hit it. 

The next round of helping it along didn't go so well.  A truck came and drove right over the top of the turtle, cleared it completely, but scared the be-geesus out of it I'm sure.

I went to give it another boost with the stick, and it surprised me with a giagantic jump and open mouth towards my hand, leg, foot, most likely whatever it could get those big jaws around.  That time the poor thing had turned around, and was in the middle of the road.  Traffic was coming and I had no choice but to leave it.  I couldn't bare the thought of seeing it get mashed into the pavement, so I headed back to my house.  A few minutes later I heard a car smack it.  There were no cars coming in the other direction so I know it was purposeful.  Hurt my heart.  I couldn't bare the thought of going back to look.  But then, a van stopped and two men jumped out. 

 

I ran across the lawn and yelled, "Did it make it?" 

 

By then one of the men, a big man with a healthy appetite, had the turtle by it's tail and was hauling it towards the van.  "Nope, didn't make it.  You gotta box?" 

 

"Awwe, I think someone hit it on purpose.  Hold on, I'll get a box."

 

At that time I didn't know why he wanted the box.  Me in my little fairy-tale land that I live in most days, led me to believe he was being a good citizen and was going to take the poor thing home to give it a good burial, or something like that.  I finally found a box, figuring it would hold the turtle until he got home with it.  When I brought it down to the men, I noticed the turtle was still alive because he was moving and there was only a little bit of blood on the top of his shell and front foot.

 

"Oh, maybe he'll be okay," I said as I handed the box to the skinny younger man.

 

The big man says, "Oh he'll be fine.  Long's we get him cleaned out tonight, he'll be good eatin'"

 

"Oh, okay, have a nice day."

 

What else could I say?  The turtle was just minding his own business and now he's supper.

 

 

© Crackerberries 2014

Strawberry Margarita Jell-O Shots

 

I stole this recipe from a website. It cracked me up, but I love Strawberry Margaritas so had to try.
http://youtu.be/ziHCAvMsfRs

 STRAWBERRY MARGARITA JELLO SHOTS
1 Cup Water
Box of Strawberries
Packet of Strawberry Jello
3/4 Cup Tequila
1/4 Cup Triple Sec

I found that if you cut the bottoms off the strawberries after they set, it works better.  The Jell-O doesn't tend to seep out.  :)

© Crackerberries 2014

Apple Coffee Cake

Apple Coffee Cake

 

1 cup all-purpose flour

1 cup whole wheat flour

2 cups brown sugar

¾ cup shortening

1 tsp baking soda

1 egg

2 tsp vanilla extract

1 tsp maple extract

1 cup hot coffee

2 apples, peeled, cored and thinly sliced

1 tbsp lemon juice

 

Preheat oven to 350º

 

Toss apples with lemon juice and set aside.

 

Combine the brown sugar and flours together.  Cut in shortening until mixed well, (it will be lumpy).  Take out one cup of mixture and set aside.

 

Dissolve baking soda in hot coffee and add to remaining flour/sugar mixture.  Add the egg, vanilla and maple extract and mix quickly.  Do not over mix.

 

Pour batter into a rectangle glass baking dish.  Layer sliced apples over top.  Sprinkle with crumb topping.  Bake at 350º for 45 minutes.  Can sprinkle with powdered sugar and served warm or cold.

 

 

© Crackerberries 2014

Bloody Mary

Bloody Mary

4 oz. vodka

10 oz. tomato juice

1 tbsp. lemon juice

1 tsp. horseradish

½ tsp. Worcestershire sauce

Couple shakes Texas Pete or Tobasco sauce

1 stalk celery, halved

Dash cayenne pepper

Dash celery salt

Salt and fresh ground black pepper

Build over ice in a large mixing glass.  Add spices first,(salts, peppers,  hot sauce and Worcestershire sauce) then vodka, followed by tomato juice, lemon juice and top with a dollop of horseradish.  Garnish with fresh celery and lemon slices if desired.

“Hey, Dalton!  Bloody Mary?  Some breakfast?”  Anyone know what movie that is from?

© Crackerberries 2014

Sausage Potato Salad

Sausage Potato Salad

4-5 potatoes, peeled, cubed, and boiled

4 oz. bulk sausage, cooked and drained

1 stalk celery, chopped

1 small onion, diced

1½ cup frozen peas

1 carrot, finely diced

3 hard-boiled eggs, chopped

1 tbsp. sweet pickle relish

 

1 cup light mayonnaise

1 tbsp. prepared mustard

1 tsp. paprika

½ tsp. fresh ground black pepper

½ tsp. kosher salt

 

Combine potatoes, sausage, celery, onion, peas, carrot and relish in large bowl and stir to mix.  In small bowl, combine mayo, mustard and spices.  Add to potato mixture.  Gently fold in eggs.  Refrigerate for several hours before serving.  It’s actually better the second day.

 

 

 

© Crackerberries 2014

Chili Taco Pie

Chili Taco Pie

4 8-inch flour tortillas

5 5½-inch corn tortillas

1 lb. ground beef

1 cup frozen corn

1½ cups red kidney beans, drained

½ cup chopped onion

1 can diced tomatoes with green Chile peppers

2 cloves garlic, minced

1 tsp. ground cumin

¼-½ tsp. ground cayenne pepper

Salt and pepper to taste

1 cup shredded cheddar

Shredded lettuce, diced tomatoes, sliced black olives, sour cream

In large skillet cook ground beef until brown.  Drain off grease, add garlic and onions and cook 5 minutes.  Add tomatoes with Chile peppers, cumin, cayenne pepper, salt, pepper and corn.  Cook until aromatic and heated through.  Gently stir in red kidney beans.  Remove from heat.

Preheat oven to 375º.

Lightly grease pie plate.  Place corn tortilla around the outside edges so that about one inch over-flaps.  Place one flour tortilla in the center.  Spread one third of the meat mixture over the top, cover with flour tortilla and repeat the process.  Spread shredded cheddar over top and bake about 30 minutes until cheese bubbles and corn tortillas are crunchy and brown.

Cool slightly before serving with shredded lettuces, tomatoes, olives, sour cream, guacamole, etc.

 

© Crackerberries 2014

Sweet Potato Cranberry Muffins

Cranberry Sweet Potato Muffins

 

2 cups all-purpose flour

3 tsp. baking powder
½ cup sugar
¾ cup milk
1/3 cup vegetable oil
1 egg, slightly beaten
1 cup mashed sweet potato
¼ cup cranberry sauce

Heat oven to 400º

Spray bottoms of 12 muffin tins or line with paper baking cups.  Mix dry ingredients together.   Combine milk, egg and vegetable oil and add to dry ingredients stirring just to moisten.  Stir in sweet potato.  Divide have of ingredients amongst muffin cups. Spoon one teaspoon or so of the cranberry sauce in the center of each muffin.  Cover with remaining batter.

Bake 400º 18-22 minutes.  Cool 1 minute before removing from pan.

© Crackerberries 2014

Cajun Chicken Reuben Sandwich

When the leftover corned beef reubens are not enough, these can be enjoyed anytime!

Cajun Chicken Reubens

 

4 slices pumpernickel bread

4 slices Swiss cheese

2 slices Cajun chicken deli meat

1 cup sauerkraut*, drained

2 tbsp. Thousand Island** dressing

1 tbsp. margarine

 

Heat griddle or large cast iron fry pan to medium heat.  Spread each slice of bread generously with Thousand Island dressing.  Top with one slice of cheese, divide sauerkraut between the two slices, top with a slice of deli meat and end with another slice of cheese.  Cover with remaining bread slices.  Spread margarine on both sides of each sandwich.  Place on griddle; grill each side (3-4 minutes each side) until golden brown and cheese is melted.

 

Remove from grill and let stand 2-3 minutes before cutting and half and serving.

 

• To thoroughly drain sauerkraut, place in strainer to drain liquid.  Place drained sauerkraut in 2-3 layers of paper towels and squeeze gently until no more liquid is visible.
• Homemade Thousand Island dressing: ½ cup mayonnaise, 2 tbsp. sweet relish, 2 tbsp. French dressing or ketchup, 1 tbsp. finely chopped onion.  Combine all ingredients together and stir well.  Store remaining dressing in fridge for one month.

 

© Crackerberries 2014

English Muffins

English Muffins

1 cup warm milk

1 TBSP honey
2 cups all-purpose flour

1 cup whole wheat flour
2 tsp. active dry yeast


* Additions to try: ½ cup raisins + 1 tsp. cinnamon, 1 cup finely chopped cranberries + ½ cup chopped pecan, 1 cup blueberries, the options are endless, depending on what flavor you wish to have.

Combine all ingredients together in bread machine in order given, and select the dough setting. 

Once cycle completes, place dough on lightly flour surface and pat into a ¾-inch thick circle.  Dust top lightly with flour.  Using a 3-inch cookie cutter (a drink tumbler works excellent also) cut the dough into circles.  Use scraps to re-pat into more circles.  (Should make 11-12 English muffins)

Preheat oven to 300º.

Heat griddle to medium high.  Brush muffins with melted salted butter on both sides.  Grill muffins until light brown.  (3 minutes per side)

Slide muffins onto cookie sheet.  Bake 300º for 8-10 minutes.  Use fork to poke around the edge of the muffin, toast, butter and eat with your favorite toppings.

© Crackerberries 2014

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

 

1 cup all-purpose flour

1 cup whole wheat flour

3½ tsp. baking powder

½ tsp. salt

¾ cup milk

½ cup vegetable oil

1 egg, slightly beaten

1 cup fresh or frozen blueberries

Heat oven to 400º

 
Spray bottoms of 12 muffin tins or line with paper baking cups.  Mix dry ingredients together.  Gently stir in blueberries.  Combine milk, egg and vegetable oil and add to dry ingredients stirring just to moisten.  Divide amongst muffin cups.  Sprinkle with cinnamon sugar (optional).  Bake 400º 18-22 minutes.  Cool 1 minute before removing from pan.

 

© Crackerberries 2014

Easy Mac & Cheese

Easy Mac + Cheese

 

2¼ cups elbows macaroni, cooked and drained

1 can cheddar cheese soup

1 can cream of chicken soup

1½ cup skim milk

1 cup shredded cheddar cheese

1½ cups stuffing mix

Salt and pepper to taste

4-5 slices smoked ham, chopped

 

After the elbows are drained, add soups and milk to pot with elbows.  Stir to mix well.  Add ham, salt and pepper and mix well.  Pour into lightly greased baking dish.  Combine stuffing mix and shredded cheese together and spread over top.  Bake at 375º for 35-40 minutes until bubbly on top.  Let stand ten minutes before serving.

 

 

© Crackerberries 2014

Swedish Spiced Pecans

Swedish Spiced Pecans

 Great idea for Easter baskets other than candy.

12 oz. pecan halves
3 tbsp. salted butter...
1 egg white
½ cup white sugar
1 tsp. ground cardamom
¼ tsp. cayenne pepper

Line cookie sheet with aluminum foil. Slice butter into six small pieces and spread across baking sheet. Put in oven and preheat to 350º.

Beat egg white and sugar until thick and white and glossy (about six minutes with an electric mixer or two minutes with a Magic Bullet). Sprinkle in cardamom and cayenne pepper. Whip for a few seconds and then add pecans.

Tilt pan to coat completely with butter. Spread pecans across baking sheet. Bake at 350º, stirring every ten minutes for a total of 30 minutes. Cool on wire rack.

Store in fridge for 1 month.

 

© Crackerberries 2014

Sriracha Chicken Sandwich

Open-Face

Sriracha Chicken Sandwich

13 oz chicken breast

¼ cup Italian dressing

1 garlic + herb roll, cut in half length-wise

2 slices cheddar cheese

¼ onion, sliced

1 Chile pepper, sliced

1 tbsp sriracha rooster sauce

2 tbsp sour cream

2 tbsp fig BBQ sauce

Pound chicken to ¼ inch thickness and place in zip lock bag with Italian dressing.  Let stand in fridge for four-six hours. Discard dressing.  Place chicken on hot grill and cook 4-5 minutes per side.  Cut into bite size pieces.

Grill or toast roll. 

Combine sour cream, sriracha sauce, and BBQ sauce and mix well.  Spread over grilled roll.  Lay chicken over sauce and top with sliced onions.  Cover with cheese and sprinkle with Chile pepper.  Place under broiler 1-2 minutes until cheese starts to bubble.

Serve with favorite side dish.

© Crackerberries 2013

Open Face Turkey Burger

Open Face Turkey Burgers with Dilly Garlic Sauce

13 oz ground turkey

¼ cup cracker crumbs

½ tsp cumin

½ tsp thyme

¼ tsp marjoram

¼ tsp black pepper

1 tbsp Srirache sauce (Hot Rooster Sauce)

Combine all ingredients and shape into 4 patties.  Place in fridge for 2-3 hours before cooking.  Cook on griddle over medium heat 4-5 minutes per side.

Build over grilled garlic rolls, lettuce, tomato and top with dilly garlic sauce.

Sauce:

4 Tbsp fat-free sour cream

1 tsp minced garlic (I used jar garlic for the juice)

1 tsp fresh snipped dill

Stir ingredients together and let stand in fridge for 2-3 hours to incorporate flavors.

© Crackerberries 2013

Brown Rice Muffins

Brown Rice Muffins

Brown rice is supposed to be good for you, but if it’s plain it’s just so… blah!  There seems to always be a ton of leftover rice.  What to do with it?  Make muffins.  These are not a sweet muffin, so are a great addition to a bowl of soup or chowder.  They taste good plain or you could add jam or butter, depending on your sweet tooth.

1 cup skim milk

¼ cup vegetable oil

1 tsp maple flavoring

2 eggs

1½ cup cooked brown rice

2 cups whole wheat flour

¼ cup brown sugar

3 tsp baking powder

½ tsp salt

¼ tsp cinnamon

¼ cup chopped pecans

 Heat oven to 400°

Spray bottoms of 12 muffin cups with non-stick cooking spray.  Combine milk, oil, maple flavoring and eggs in medium bowl and mix well.  Stir in rice.  Add flour, brown sugar, baking powder, salt and cinnamon and stir just until moistened (batter will be lumpy).  Fold in pecans. 

Divide evenly amongst muffin tins.  Bake 18-20 minutes until golden brown.  Immediately remove from pans. 

© Crackerberries 2013

Cajun Pork Stew

Cajun Pork Stew

9 oz pork tenderloin, cut into bite size pieces

¼ cup flour

1 tsp Old Bay seasoning (garlic & herb)

½ tsp ground black pepper

¼ tsp cayenne pepper

1 tsp Creole seasoning

1 tbsp canola oil

3 cloves garlic, minced *

1 onion, diced

1 stalk celery, finely chopped

1 can chicken broth

1 can diced tomatoes and green chilies

¾ cup frozen corn

2 cups kidney beans, drained and rinsed

3 medium potatoes, peeled and diced

½ tsp rosemary leaves, crushed

Kosher salt

Combine flour, seasonings and peppers in zip lock bag.  Add pork and shake to coat well.

Heat oil in Dutch oven; add pork, garlic, onions and celery.  Cook until pork is golden brown and vegetables are tender.

Carefully pour in chicken broth.  Add potatoes and rosemary; bring to a boil.  Cover and reduce heat to simmer for 30-45 minutes.

Add corn, beans and tomatoes.  Sprinkle with kosher salt and simmer 30 minutes longer.  If desired thickness is not achieved, combine 1 tablespoon of cornstarch with one tablespoon of water and add to stew during the last ten minutes of cooking.

Serve with dollop of sour cream.

• I do not have a garlic press however I do have a meat mallet.  I put the garlic in a zip lock bag and use the meat mallet a couple of whams and voila … minced garlic.  Also if you are using a lot of garlic cloves, peeling is tedious.  Add the garlic cloves to boiling water for 30 seconds, drain, let cool and skins slip right off.

© Crackerberries 2013

Soup

BBC Soup

(Beef, Barley & Cabbage)

5 oz beef sirloin

½ cup barley

8 cups cabbage, shredded

5 cups beef broth

2 carrots, peeled and finely sliced

1 onion, coarsely chopped

1 can diced tomatoes w/green chilies

4 tbsp cooking sherry

1 tbsp Italian seasoning

Salt & pepper

Sear the beef over medium-high heat in cast iron skillet on both sides to brown.  Turn off heat and let stand ten minutes before cutting into small bite size pieces.  In large Dutch oven, combine all remaining ingredients except barley and beef.  Bring to a boil and cook five minutes.  Reduce heat, add barley and beef and simmer covered for 1½ hours.  (This could also be transferred to a crock pot and cook on low for three hours.)

Serve with black olive and garlic focaccio.

© Crackerberries 2013