Saturday, June 26, 2010

Breakfast on the go

Work for me means early mornings. I need a filling breakfast to keep me going strong. The catch? I don't like to eat right when I wake up. So I need things I can eat on the fly that will stay with me to keep me satisfied.

I came up with a breakfast "hot pocket" that can be made a head of time and quickly reheated in the microwave. They've become a fast favorite for my husband who sometimes misses a big sit down breakfast.

These little bundles are very versatile, you can put whatever fillings you like in them. Think omelet wrapped in bread...Dever omelet, Philly cheese steak omelet, mushroom, feta cheese, and spinach omelet, the combinations are endless. Bacon is Jon's favorite so that is where the original recipe came from. Be creative!

Here's to you and your culinary adventures, friends. Cheers!

Breakfast To Go
Serves 4
400 calories per

4 Large Eggs
8 slices turkey bacon
2 oz good quality cheddar cheese (I like Cabot)
1 tube refrigerated pizza crust

Pan fry bacon until crisp. Set aside to cool.

Spray a medium sized skillet with cooking spray. Scramble and cook eggs until just set. Season with garlic salt and pepper.

Cut bacon into bite size pieces. Stir into eggs. Add cheese. Gently combine.

Line a baking sheet with foil and spray lightly with cooking spray. Pat pizza crust into a large rectangle (about 11 x13) Cut into 4 smaller rectangles.

Evenly distribute egg mixture among the four rectangles. Fold dough over the filling, be sure to seal all the edges on the four pockets. Poke a small air vent on the top of each pocket to allow steam to escape.

Bake in a preheated oven at 425 for 12-15 minutes until golden brown. Let cool 5 minutes before serving.

Monday, June 21, 2010

Road map anyone?

Are you lost on the road of life?
How do you know what route to take?

God gives us a clear answer to our questions:

James 1:5 If any of you lacks wisdom, he should ask God, who gives generously to all without finding fault, and it will be given to him.

Jeremiah 29:11 For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future.

When the road map of life gets stained and smudged we can always trust God to clear away the grime and show us the correct path. We just have to submit ourselves to His will, not our own.

Thursday, June 17, 2010

Inside out

It is a GORGEOUS day out! 85 degrees, 70% humidity, and sunshine. I couldn't ask for anything more... or can I.... Yes! I can ask for a thick, cheesy burger for dinner.

I have had a bit of an allergy battle this year. The last few days have been rough. But, I was feeling better today after gargling apple cider vinegar water throughout the day yesterday. (My mom was so proud I found another use for her "miracle cure" of apple cider vinegar. She swears by it for so many things- low stomach acid production, freckle/mole removal, kidney stone loosener, and much more. But, that's another blog topic my friends) Did you know the same gargle I used to cure my sore throat due to sinus draining is said to cure strep throat in 24 hours?! Who would have thought?

Ok, back on topic.... ;)

Beautiful day out. I decided that it was a perfect opportunity to grill. I had read about inside out bacon cheeseburgers wherein the bacon and cheese are put in the middle of burgers making them less messy. Not so healthy right? Well, I couldn't pass up the idea. So I came up with inside out turkey burgers.

After one bite I looked at Jon and he looked at me. He put his burger down and said, "most definitely blog worthy." I love when he knows what I am thinking!

So, for your viewing, and hopefully eating pleasure. My inside out turkey burgers.

Here's to you and your culinary adventures, friend. Cheers!

Inside Out Turkey Burgers
245 calories per
Serves 4

16 oz extra lean ground turkey
4 Laughing Cow Light wedges, any flavor *
3 TBS Sweet Baby Ray's Original BBQ Sauce
1/8 cup dry bread crumbs
1/2 tsp garlic powder
1/2 tsp dry Italian seasoning
1/2 tsp onion powder
fresh cracked pepper

In a small bowl combine all ingredients except cheese.

Form into even balls. Make a dent in each ball. Unwrap each wedge of cheese. Place one wedge in each ball. Gently cover the cheese and form into a patty.

Place in the freezer for 10 minutes to firm up patties. Meanwhile, preheat a well lubricated grill to medium high heat.

Remove patties from oven and place directly on the grill. Grill for 7-10 minutes, flip and grill an additional 10 minutes. Remove from grill and tent with foil. Let set up for 5 minutes before serving.

* Jon prefers Velveeta cheese. I simply replace the Laughing Cow with a cheese cube of similar size for his burgers.

Tuesday, June 8, 2010

Creamy Chicken Goodness

It's raining, and its chilly. It's one of those summer days I need to get my housework done. But, it's also one of those days I like to turn my oven on and make a warm dinner.

I really wanted to make Chicken Ala King but didn't like any of the recipes I found. So, I made up my own. Nothing fancy, but it would work great for company.

Here's to you and your culinary adventures, friend. Cheers!

Creamy Chicken Ala King
Serves 3-4
203 cal for 4 servings; 271 for 3
(Doesn't include noodles, toast, or biscuits)

1/4 teaspoon salt, divided
1/4 teaspoon dried rosemary
1/8 teaspoon freshly ground black pepper
1 1/2 cups mixed frozen vegetables
Cooking spray

10 oz can of white meat chicken, drained and rinsed
2 slices center cut bacon
1/2 cup thinly sliced shallots
1/8 cup all-purpose flour
1 cups skim milk
1 1/2 oz shredded sharp provolone cheese
3/4 oz grated fresh Parmesan cheese

Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place veggies on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 400° for 15-20 minutes or until tender and lightly browned.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine veggie mixture, bacon, and shallots; set aside.

Combine flour and 1/2 teaspoon salt in the skillet over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone and Parmesan cheeses, stirring until melted.

Add warm veggies and chicken to cheese sauce. Serve over hot cooked noodles, toast, or biscuits.

Sunday, June 6, 2010

Super Snack!

I had an amazing weekend. My friend Kate turned 29 again. ;) So I decided she needed a big birthday bash.

I gathered up some of our good friends and planned a camp out. We stayed on her campsite on a beautiful lake about 10 miles out of town. We had sunshine and rain. Clouds and rainbows. It was brilliant. We had music, food and beverages, a bon fire, and fantastic company. I couldn't have asked for a better birthday for her.

This afternoon after getting some sleep- because lets be honest who really sleeps at a birthday bash- I decided I needed to make a snack. Rice crispy bars.

I know this seems super simple, but it's not. I have searched and tried at least 27 different recipes for Rice Crispy bars I wanted bars that tasted like store bought crispy bars. I had read a while back that adding a little corn syrup to your marshmallows keeps your bars softer a little longer, so I tried it.

They were fantastic! They taste like store bought bars, only better!

Here's to you and your culinary adventures, friend. Cheers!

Rice Crispy Bars

Serves 12 (or 9 in my husbands case)

8 1/2-9 cups generic rice crispys (Yes, I like the generic better for this, they are flatter than brand name and they taste the same)

4 TBS I Can't Believe It's Not Butter for Baking

1 bag Jet Puffed Marshmallows

2-3 TBS 33% reduced sugar corn syrup

Cooking spray

In a large non-stick pot melt the butter and corn sugar syrup over medium high heat.

Add marshmallows and turn to coat. Stir constantly to prevent burning while melting the marshmallows.

Add in rice crispys and remove from heat. Stir well to combine.

Pour into a 9x13 glass dish that has been sprayed with cooking spray. Gently press to an even layer.

Cool completely before cutting. Store tightly covered.