Saturday, June 10, 2017

Cucumber & Tomato Salad

  • 2 cucumbers, peeled, halved and thinly sliced
  • 4 Roma tomatoes, quartered and cut into small chunks
  • 1/4 medium onion, slivered
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rice vinegar (I probably used a bit more)
  • pinch of sugar if using out of season tomatoes
  • salt and pepper, to taste
Combine all the ingredients in a bowl and toss. Allow to set for several hours in the refrigerator so that veggies can absorb the flavors. 

Cooks notes: I just "eyeballed" the measurements for the oil and vinegar. This salad would also be fantastic with an avocado diced in!

Inspiration recipe here.

Monday, June 5, 2017

No Velveeta Creamy Macaroni & Cheese

This is a healthier version of a favorite food...

  • 1 1/2 cups (1/2 pound) elbow macaroni, dry
  • 1 cup milk
  • 1 egg
  • 4 teaspoons cornstarch
  • 2 tablespoons butter
  • pinch nutmeg
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1 cup (4 ounces) freshly grated Colby Jack cheese
Boil pasta in salted water until tender. Drain and return to pan.
Combine milk and egg in a saucepan. Whisk in cornstarch over medium heat and stir constantly until mixture boils and becomes thick. Remove from heat. Stir in butter and spices, until butter melts.
Stir in cheese until it melts.
Mix with pasta and enjoy!

Adapted from here.

Tuesday, May 30, 2017

Tater Tot Sausage Breakfast Casserole

  • 2 pounds breakfast sausage
  • 1 (30-32 ounces) package frozen tater tots
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 8 eggs
  • 2 cups milk
  1. Preheat oven to 350 degrees. 
  2. In a large skillet brown sausage until no longer pink and drain. 
  3. In a large bowl, toss tater tots, cooked sausage and cheeses. Pour into a lightly greased 13 x 9 inch dish.
  4. Whisk together eggs, salt, black pepper, garlic powder, onion powder and milk. Pour over tater tot mixture. *Cover and refrigerate at this point if baking later.*
  5. Bake uncovered for 50-60 minutes, or until eggs are set.
Original recipe here.

Tuesday, February 21, 2017

Cheesy Chicken Spaghetti

  • 1/2 package (8 ounces) spaghetti, broken in half (I used thin spaghetti)
  • 3 tablespoons butter, divided
  • 3 tablespoons real bacon bits
  • 1/4 cup chopped onion
  • 1 can mushrooms, drained
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 1/3 cup water

  1. Boil pasta in salted water according to package directions. Drain and keep warm.
  2. Melt 2 tablespoons butter in a medium skillet, cook chicken until is no longer pink. Remove from skillet.
  3. Melt remaining tablespoon of butter in skillet. Add real bacon bits and onion and cook until onion is soft. Add mushrooms; cook for a minute more.
  4. Add soup, water, seasonings and chicken back to skillet and allow to simmer for a few minutes.
**I was part of a private dinner menu group and a version of this recipe appeared there. I have changed the dish according to my preferences.

Sunday, October 9, 2016

Melissa's Pico De Gallo

  • 6 Roma (Plum) tomatoes, diced
  • 1 medium yellow onion, diced
  • 1 lime, juice of
  • 1 tablespoon minced garlic (I used jarred)
  • 2 jalapeno peppers, diced (remove stems, seeds and membranes if you don't want heat)
  • 1 bunch of cilantro, chopped
  • salt

Mix all ingredients in a bowl;add cilantro and salt to taste. Place in refrigerator and allow to set for several hours. Serve with your favorite foods or chips.

This is not from anyone else's recipe.

Thursday, October 6, 2016

Slow Cooker Potato Soup

  • 4 cups of potatoes, peeled and chopped
  • 3/4 cup of onions
  • 4 cups of chicken broth
  • 1/2 Tbsp. of salt
  • 1/2 Tbsp. of pepper
  • 4 Tbsp. of butter
  • 1/4 cup of flour
  • 1 1/2 cups of heavy cream
  • 1/4 cup of sour cream
  • Shredded cheese
  • Bacon
  • Chopped scallions

  1. Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker. Set it to low for 6 hours or high for 4 hours
  2. In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
  3. Serve with shredded cheese, bacon and chopped scallions. Enjoy! 
Cook's notes: I substituted a can of cream of chicken soup and a little milk for the heavy cream. I made this recipe on the stove.

This is a video recipe from Tasty on Facebook. You can view it here.

Wednesday, October 5, 2016

Steak Sandwiches (Steak Escape Style)

  • 6 Bolillo buns, split (any firm bread will work)
  • 12 ounces thin-sliced, deli-style roast beef
  • 6 slices Provolone cheese
  • 1 large onion, thinly sliced
  • 1 can mushrooms, drained
  • 1 tablespoon butter or oil
  • Montreal steak seasoning
  • lettuce, sliced tomato, mayonnaise
  1. Warm butter or oil in medium skillet. Saute onions until soft. Sprinkle with small amount of Montreal steak seasoning. Add mushrooms and warm together. Transfer to a bowl and set aside. 
  2. Place 2 ounces of roast beef in skillet on one side. Let first side warm up and slightly brown. Meanwhile, place bread, cut side down, in skillet to warm. 
  3. Turn beef and sprinkle with Montreal steak seasoning. Top with serving of onions & mushrooms and a slice of cheese. Warm until cheese is melted.
  4. Remove bread from skillet and spread one piece with mayonnaise and top with lettuce and tomato. Place roast beef on other piece of bread. Serve with homemade fries sprinkled with seasoned salt.
Cook's notes: I add a small amount of water to my onions and allow it to evaporate to help my onions soften. I have used both prepackaged roast beef and deli roast beef. I like the fresh cut roast beef better and have it cut a little thicker so that I can tear into bite-sized pieces (like Steak Escape), following above directions.