Veggie Egg

 

1 egg

½ zucchini, slice or spiralized

2 cups fresh spinach

4-5 slices of fresh mushrooms

¼ cup black beans (today I used leftover rice because I didn't have beans)

Sriracha sauce

In a small skillet sauté zucchini and mushrooms for about 2 minutes, add beans(or rice) and place spinach over top.  Cover and let steam about 3 more minutes. Crack egg in center, cover and let steam about 2 minutes. Slide on to plate, top with sriracha sauce and serve with your favorite beverage.

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! 

Upside-down Cake

 

(As you can see from the picture, I didn't have sliced pineapple so I used crushed.  Still works.  As I think I've mentioned before, recipes are versatile.  We practice when we make them.)

1 8 oz. can pineapple slices, or crushed works just fine too

2 tbsps. butter

½ cup brown sugar

1 tbsp. water

4 maraschino cherries, halved

1 egg

1 tsp. vanilla extract

1¼ cups all purpose flour

½ cup granulated sugar

2 tsps. baking powder

½ cup milk

¼ tsp. salt

¼ cup butter

Preheat oven to 350º

Place 2 tbsp. butter in round 9x1½" cake pan and place in oven until butter melts (2-3 minutes).  Remove pan from oven and stir in brown sugar and water until syrupy. Arrange pineapple and cherries in bottom of pan. Set aside.

In medium mixing bowl combine flour, white sugar, salt, and baking powder. Add milk and ¼ cup butter, the egg and the vanilla.  Use electric mixer and beat on low until combined and then raise speed to medium high for an addition 1-2 minutes.  

Spoon batter over the pineapple/cherry mixture.  Bake 30-35 minutes until tooth pick comes out clean when inserted into the center.  Cool on wire rack 5 minutes then loosen sides and invert onto plate.  Let cool another 30-45 minutes before cutting and serving.

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. 

Turkey Burgers

 

1 lb. ground turkey

1 small green apple, finely chopped

1 stick celery, finely chopped

1 small onion, finely chopped

1 tsp. poultry seasoning

1 tsp. pepper

¼ tsp. thyme

½ cup Miracle Whip (however Tall Cool ☺ne prefers Duke's mayonnaise)

4 crusty rolls, halved

1 cup cranberry sauce (and dang it I just realized I don't have a link to cranberry sauce) it's special recipe.  I'll have to get that up this weekend.

Lettuce & Tomato (optional)

Oil or spray oil for grilling

Combine first seven ingredients together in medium bowl and mix well.  Shape into 4 patties.  Cool in large skillet over medium heat for about 8 minutes per side (internal temperature should be 165º.  Grill or toast rolls if desired; spread a layer of miracle whip, place burger on bottom and layer with cranberry sauce, lettuce, tomato and more miracle whip.

Makes 4 patties

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! 

Scampi

 

Oddly enough it just so happens we have two pasta recipes in a row.  Tall Cool ☺ne is not a fan of pasta, but me, I probably could eat it every day.  I love pasta, but it makes your butt big (lol).  This was my first go at shrimp scampi.  I think it would be wonderful with scallops or even chicken if you don't like seafood.  It's wicked easy and wicked quick to make.

8 oz. pasta cooked according to package directions. (I used fettuccini)

1 lb. large shrimp, peeled & deveined (I used Argentina shrimp)

½ onion, finely diced

1 head garlic, minced (I like a lot of garlic)

2 tbsp. butter

2 tbsp. extra virgin olive oil

½ cup white wine

1 lemon

2-3 tbsp. chopped fresh parsley

Grated parmesan (optional)

Have your pasta all cooked, drained and set aside.

Melt butter and olive oil in skillet over medium heat, add onion and garlic and cook for about 3-4 minutes, stirring often.  Add shrimp and sauté 2-3 minutes. Pour in wine and squeeze lemon juice over shrimp. Toss with hot pasta, sprinkle with chopped parsley and fresh parmesan.  

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! 

Ravioli

 

So I found these lobster stuffed ravioli the other day at the grocery store and thought these will be perfect for the ravioli carbonara that I make.  But I wanted to try them first to see what they taste like and I had heard of fried ravioli but never made it.(Okay, I lied.  After going through my archives, apparently I have made it.)  A lot of recipes call for dipping it in an egg mixture then a bread crumb mixture.  I really just wanted to taste the lobster inside so I skipped that and went for air frying without anything. To be honest I couldn't taste the lobster so I think next time I will use the original recipe and dip them before frying.

16 frozen ravioli (your choice of flavor, they come in many different versions now)

¾ cup panko bread crumbs

1 tbsp. grated parmesan chees

¼ tsp. garlic salt

¼ tsp. black pepper

1 egg, slightly beaten

2 tbsp. milk

Fresh parsley, chopped (optional)

1 cup prepared marinara sauce, warmed

Coat air-fryer basket with cooking spray.  Preheat to 400º 

Cook ravioli according to package directions; drain, rinse with cold water, drain again and pat dry with paper towels.  (Make sure not to over cook).

In a shallow dish combine panko, chees, garlic salt, and pepper. Stir to combine.

In another dish combine egg and milk and mix well.

Dip the ravioli through the egg mixture then dredge through the bread crumb mixture. Place ravioli in a single layer in prepared basket and cook 4-5 minutes until golden and crisp.

If desired sprinkle with fresh parsley and extra cheese. Serve with marinara to dip.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

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