Pizza Burgers

Yesterday was grocery day.

I have a love-hate relationship with grocery day. On one hand I love having my pantry restocked and ready to go for two weeks (I shop 2x a month. That's why menu planning rocks.) But on the other hand, I loath trying to figure out a quick meal for shopping night supper. Have you ever brought a hungry husband grocery shopping? And tried to stick to a list and a budget? Not a good plan. Feed that man something if you want any hope of keeping things under control. LOL

Before we left I asked the hubs what he wanted for supper. He knows this is his free pass day to ask for whatever his heart desires- let's eat out, let's grab something on the way home, let's grill, etc.  Surprisingly enough he had no request. So I started flipping through my ever growing cookbook collection.  (It turned out he had a secret plan to take me out on a movie date to see Snow White and the Huntsman. Since he knew he was going to eat popcorn he was not really concerned about supper.)

Some of my favorite cookbooks are those that I have inherited or have been gifted by family. They are church cookbooks. Those folks know how to cook!

I flipped through one that I received from my lovely grandparents for Christmas one year. It has a simple inscription- Merry Christmas, Becca. Love Grandma and Grandpa 2008. But it means the world to me. It's written by hands that have cooked for generations of our family with love and joy.

I also have some of my great grandmother's cookbooks. Seeing her handwritten notes in the margins makes me smile every time. Pulling out index cards with recipes quickly scribbled down, I can't help but feel close to my family- those who are still here and those who have gone Home.

After I thumbed through a few pages I saw a recipe for Pizza Burgers. It was submitted by a woman I knew and remembered from my childhood. It looked delicious and I had all the ingredients in the pantry. Perfect for my grocery day meal. 

The original recipe  makes the burgers sloppy joe style, but I know Jon isn't a fan of loose meat. I simply formed the meat into patties and cooked them on my flattop griddle. We served these burgers with sweet potato tator tots. YUM!

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

Pizza Burgers
Based on a recipe by Bonnie Drake

 1/2 lb lean ground beef
1/2 can light spam
3/4 tsp dry Italian seasoning or 1/2 tsp dry oregano + 1/4 tsp dry sage
1/4 tsp garlic powder
1/3 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1/2 can pizza sauce
hamburger buns (gf in my case)

Dice spam into small cubes.

In a small bowl combine beef, spam, seasoning, and garlic powder.  Form into 4 patties.

Cook over medium heat 7-9 minutes per side until cooked through.

Top evenly with cheeses and sauce. Tent lightly with foil to melt cheese and warm sauce.

Serve hot on hamburger buns.

Crock Pot Mac N Cheese!

I. LOVE. pasta. Any shape or size I am so there. It's quick and easy, plus it's a nice filling meal.

As if I needed any more help to adore oodles of noodles, some brilliant mind in history said- hey, lets go ahead and add some cheese this boring old pasta.

Um, yea. I'm in.

Lucky for this gluten free chica there are endless pastas made with alternative flours. As I have said in the past, I am a huge fan of Tinkyada Brown Rice Pasta. (But let me tell you a secret- the cooking time on the package- HOLY OVER KILL BATMAN! Seriously. Cook it as you would traditional wheat pasta, about 9-10 minutes.)

They have just about every shape you could ever possibly need. Note to self- find some of their "grand shell pasta" to make stuffed shells with manicotti filling....

Please hold while I wipe the drool from my keyboard. ;)

Ok, back to that whole mac meets cheese business!

I saw this recipe over at A Whisk and A Prayer and knew it was going on the menu. We served it with grilled pork chops and a little tomato cucumber salad. The best part? Not heating up the kitchen baking this dish in the oven!

I did tweak it to make it a. gluten free and b. to give the cheddar flavor that we have come to expect when we have mac n cheese. It was a huge hit in our house. Give it a whirl and enjoy!

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

Crock Pot Mac N Cheese

Gluten Free Version

1 1/2 cups 1% milk (I used Lactaid)

One 12 oz can evaporated fat free milk

1/4 cup (1/2 stick) margarine, melted, cooled to room temp

3 large eggs

1/2 tsp salt

1 1/2 cups (6oz) shredded Italian blend cheese

1 1/2 cups (6oz) shredded cheddar cheese

8 oz gluten free elbow macaroni

Freshly ground black pepper to taste

1/2 cup grated Parmesan cheese 

1/2 tsp paprika for color

1/4 cup gluten free panko bread crumbs seasoned with a pinch of garlic salt, onion salt, pepper, and Italian seasoning

1 tsp olive oil Bring a pot of lightly salted water to a boil. Add pasta. Simmer for 4 minutes. (Yes, 4 minutes.) Drain well.

Spray the inside of your slow-cooker with cooking spray. In the prepared crock pot, combine milk, evaporated milk, eggs, butter, and salt whisking until until smooth. Add a dash of hot sauce if desired.

Add the shredded cheeses (not the Parmesan) and macaroni, sprinkle with black pepper and fold gently with a spatula to coat evenly. Sprinkle the Parmesan cheese and paprika on top.

Cover and cook on HIGH for 30 minutes. After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. Turn off the heat.It will keep warm for quite a while even after being shut off. 

Just before serving, saute the seasoned bread crumbs with olive oil and sprinkled them over the top.

Creamy Spinach and Artichoke Dip

We love the Superbowl around here. There's the game, the commercials, and... the eats!

This year we had super easy cocktail weenies, spinach and artichoke dip, pecan crusted cheese ball, raw veggies, and peanut butter rice crispy bars. All our little eats came together very quickly. They were perfect game day treats.

Last year I tried a spinach and artichoke dip that was, well, a little lack luster. I was so bummed. I was determined to make a spectacular dip this year. I scoured the copycat websites, blogs, and recipe collection sites. Then I checked where I should have in the first place- my cookbooks. And there it was- Creamy Spinach & Artichoke Dip (Delish!). I don't recall where I acquired this recipe, but I apparently thought it was "delish" since I had hand written it into the title!

The recipe called to be baked in the oven for 30 minutes, but I really didn't want to turn on the oven and heat up the house. Instead, I mixed everything together in my crock pot insert Saturday. I had Jon pop the insert into the crock on Sunday. When I got home from work it was creamy, bubbly, and ready to go.

From the very first bite, I knew it was a winner. Jon even took a break from his beloved little smokies to enjoy some chips and dip.

We had some leftover dip that I will be re-purposing as a sauce over chicken and pasta. I am looking forward to revisiting the bold flavors in new dish.

Hope you all had a tasty and enjoyable Superbowl Sunday 2012!
 

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


Creamy Spinach & Artichoke Dip
Crock Pot

7 oz frozen chopped spinach, thawed- DO NOT DRAIN*

3 large handfuls of  fresh spinach, chopped*

1 14 oz can artichoke hearts, drained and chopped

1 cup parm-ramano cheese mix (I used the grated variety)

½ cup mozzarella

12 oz prepared alfredo sauce**

1 TBS minced garlic

5-6 oz soft cream cheese

½-1 tsp onion powder

black pepper

Mix all ingredients into a crock pot insert.

Cover with saran wrap and let sit overnight in the fridge. 

Remove insert from fridge. Take the saran wrap off and place the lid on the dish. Place the insert into the crockpot. Heat on low for 2 hours, stirring once after about an hour.   

Thicken with a small amount additional Parmesan if needed.

Serve with tortilla strips.

* You may use 10oz frozen, thawed spinach in place of the combined fresh and frozen spinach. 

 **A quick note about this recipe: it is not gluten free by nature. If you are gluten free, be sure to check your ingredients carefully. If you can't find a prepared gluten free alfredo sauce, look for a gluten free alfredo sauce mix. Prepare it according to the package directions and proceed with the recipe.

Cheesy Broccoli Soup

I have a well known love of soup. I am particularly fond of it when it's cold and rainy out.

The last week or so has been soup weather. We've had taco soup, tomato soup, and a brand new recipe- cheesy broccoli soup.

We served the cheesy broccoli soup with crusty gluten free ciabatta buns. The meal was wonderfully rustic- and simple. It was just what I needed during the busy Christmas season.

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


Cheesy Broccoli Soup
Serves 6

1 cup chopped onion  
2 garlic cloves, minced 
3 cups chicken or veggie broth (I used turkey broth that I made and froze at Thanksgiving)
1 (16-ounce) package broccoli florets 
 2 1/2 cups 1% reduced-fat milk 
1/3 cup all-purpose gluten free flour 
1/4 tsp black pepper 
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded 

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheeses, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth* Return pureed soup mixture to pan. Ladle into bowls and serve.

* I used my stick blender to puree the soup. I like mine to have some texture so I leave it fairly bumpy.

Buffalo Chicken Bake

It's no secret Jon and I both have an affinity for all things "buffalo." When I was cruising around food blogs and I found this recipe on Holy Cannoli Recipes, I knew I had to try it asap.

I made minimal tweaks to the recipe to adapt it for my gluten free life style. It was delicious. Jon gave rave reviews.

We kept it very simple by serving the dish with a side of raw celery and carrot sticks. Easy, filling, and oh so satisfying!

Here's to you and your culinary adventures!


Buffalo Chicken Bake
Serves 6-8

1 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup Franks buffalo sauce
6 cups shredded potatoes
1 cup light ranch dressing
1/2 cup reduce fat cheddar cheese, shredded
1 (10 oz) condensed cream of chicken soup *
1/3 cup gluten free bread crumbs
1/4 tsp each- garlic powder, onion powder, garlic salt, black pepper


Heat oven to 350°F. 

Spray 13x9-inch baking dish with cooking spray. 

In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer. 

In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle bread crumbs evenly over the top. Sprinkle with seasonings.

Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

* As always- make sure you are using a gluten free cream of chicken soup if you don't make your own.

Lasagna Soup, take 2

Lasagna soup is my all time favorite soup, no other soup even comes remotely close. I posted the recipe last winter when I discovered it. I have made it several times since then.

Then, I went gluten free. I was REALLY disappointed because the soup had cheese tortellini. Today I decided to give it a new twist.

I omitted the tortellini and added about a cup of diced butternut squash. It was. phenomenal. I like it better than the original recipe.

Jon agreed the new, more veggied up version is delicious. The fact that he loves when I put more veggies in a dish still confuses me to no end. This is the man who claims he can live by meat alone...

This soup gets better as it sits. The pasta will continue to suck up the broth even after cooking- when reheating leftovers simply add a little water or chicken stock to return it to a soup consistency.

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

Lasagna Soup- Gluten Free Version
Serves 4-6

8oz lean breakfast turkey sausage
1/4 cup minced onion
4 large garlic cloves, minced
1 can petite diced tomatoes, undrained
8oz tomato sauce
3 cups fresh spinach
3 cups chicken broth
1 cup beef broth
2 tsp. basil + 2 tsp. oregano OR 4 tsp dry Italian seasoning
salt and pepper, to taste
1 cup diced butternut squash
3/4 cup gluten free pasta shapes- spirals or shells work best
diced or shredded mozzarella cheese


Brown the turkey, onion, and garlic together in a soup pot.

Add in the tomatoes, tomato sauce, and broth. Add in the spices. Bring the soup to a light boil and then reduce to a simmer.

Cover and simmer soup for 30 minutes or longer.

Stir in the diced butternut squash. Simmer, covered for 10 minutes.

Add in the spinach and pasta. Simmer, covered, for about 15 minutes.

Remove from the heat.

In the bottom of each serving bowl- sprinkle about 2 TBS of shredded cheese or a few small cubes of diced cheese. Ladle in soup. Top each bowl with additional cheese.

Cheesy Chicken two ways

Lately, I've been into comfort foods from my childhood. When I think of comfort foods, I think of the great times I spent in the kitchen with my parents. Cooking together. Talking and listening to one another. In short- the foods that inspire feelings of family love.

In the winter, my mom would make cheesy chicken roll ups. I love them! They are creamy and flavorful, but super easy to put together.

Over the years, I've played with the recipe to find different flavor combinations. I'm going to share my mom's original recipe as well as the one I use more frequently. They are both excellent!

Before I get to the food though- I'd like to introduce you to Flat Stanley.   He's the fun little fella checking out a few of my cookbooks.

Flat Stanley's Kitchen Adventure

I have a teacher friend, Mr. Hart, who is doing a unit on Flat Stanley. When he told me about this project, I knew I had to be a part of it. So, I was excited ecstatic when he asked me to participate. The crafty 12 year old in me just loves this sort of thing!

For more information on Flat Stanley, check out the official website.

The great thing about this project is that every teacher, parent, or group leader can tailor it to their own needs and wants. There are  a variety of templates, including digital characters available on the website.

After I finish with my project photos for Mr. Hart, I will likely continue to photograph additional Stanley adventures. It is a fun new way to look at the places you travel every day- through the eyes of a child.

Ok, on to the food! :)

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

Mom's Cheesy (Mushroom) Chicken Roll Ups
Serves 4

16 oz boneless, skinless chicken breast
3 oz canned mushrooms, drained and roughly chopped
1/2 cup shredded mozzarella cheese
1/4 cup sour cream
1 TBS fresh chives or 1 tsp dried chives
1 TBS fresh parsley or 1 tsp dried parsley
1 TBS pimento
1 TBS dry bread crumbs
1/8 tsp paprika
1 tsp sour cream

Preheat oven to 350 degrees.

Cut chicken into 4 even pieces. Place each piece between plastic wrap or in a plastic baggie. Pound to about 1/4 inch thickness.

Mix mushrooms, cheese, 1/4 cup sour cream, chives, parsley, and pimentos together in a small bowl.

Spread filling evenly over the 4 pieces of chicken. Roll up chicken and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray.

Brush each chicken roll up with remaining sour cream. Sprinkle with bread crumbs and paprika.

Bake 25 minutes. Cool 5 minutes before serving.



* Gluten free options:
1. Omit the bread crumbs all together.
2. Make your own gf bread crumbs by pulsing a slice of gf bread in a food processor.
3. If you are lucky enough to have store bought gf bread crumbs, use them :)


Becca's Cheesy(Bacon) Chicken Roll Ups
Serves 4

16 oz boneless, skinless chicken breast
4 strips of turkey bacon, pan fried and roughly chopped
1/2 cup shredded mozzarella cheese
1/4 cup sour cream
1/4 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dry Italian seasoning
1/8 tsp fresh cracked pepper
1 TBS pimento
1 TBS dry bread crumbs*
1/8 tsp paprika
1 tsp sour cream


Preheat oven to 350 degrees.


Cut chicken into 4 even pieces. Place each piece between plastic wrap or in a plastic baggie. Pound to about 1/4 inch thickness.


Mix bacon, cheese, 1/4 cup sour cream, garlic salt, garlic powder, onion powder, Italian seasoning, cracked pepper, and pimentos together in a small bowl.


Spread filling evenly over the 4 pieces of chicken. Roll up chicken and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray.


Brush each chicken roll up with remaining sour cream. Sprinkle with bread crumbs and paprika.


Bake 25 minutes. Cool 5 minutes before serving.



* Gluten free options:
1. Omit the bread crumbs all together. 2. Make your own gf bread crumbs by pulsing a slice of gf bread in a food processor.
3. If you are lucky enough to have store bought gf bread crumbs, use them :)

Scalloped Potatoes with Ham

Early in my high school days, my mom made scalloped potatoes.

From scratch.

I had no idea such a thing existed up until that point. All I knew were boxed scalloped potatoes, which tasted exactly the same as the boxed au gratin potatoes to me. And, honestly, I wasn't a huge fan.

So, when she came to the table with something similar to this:

Thick cut potatoes and diced ham soaking up  luscious creamy sauce

I was a bit surprised. There weren't any paper thin, slightly under-cooked potatoes (the re-hydrating process never really brings those dehydrated potatoes back to their former glory) swimming in an unnaturally colored orange sauce.

Instead, there were thick slices of tender russet potatoes from our garden. Little bits of onion, garlic, and mushroom. Large chunks of diced, meaty ham. And a topping it all off, just the right amount of freshly shredded cheddar cheese.

It was so flavorful. And the leftovers were even better. It was a recipe I had to add to my favorites cookbook when I moved away from home.

It remains of my favorite winter comfort foods to this day. Thank you, Mom!

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

Mom's Scalloped Potatoes with Ham
Serves 6

8-10 oz smoked ham, diced large
4 large russet potatoes, peeled and sliced thick
1/2 cup diced onion
2 cloves garlic, diced fine
1/2 cup light sour cream
1 can cream of mushroom soup*
1/2 tsp garlic salt
1/2 tsp garlic powder
a pinch of cayenne pepper
1/4-1/2 tsp dried Italian herbs
1/4 tsp pepper
1/2 cup shredded cheddar cheese

Boil potatoes, onion, and garlic for 12-15 minutes. Drain.

Preheat oven to 350 degrees.

In a medium sized bowl combine soup, sour cream, garlic salt, garlic powder, Italian herbs, cayenne, and pepper. Stir in half the cheese.

In a prepared casserole dish, layer potatoes, ham, and sour cream/soup mix. **Top with remaining cheese.

Microwave 5 minutes. Cover and bake 20 minutes until bubbly. Let stand 5-10 minutes to thicken before serving.

*If you are gf, be sure your cream of mushroom soup is gluten free. 

** My mom layers 1/2 the potatoes, 1/2 the ham, 1/2 the sauce, then repeat. I choose to do a single layer for quicker prep. In the dish in the photo I simply folded everything together and poured it in. Whichever way you choose is fine, just do what works for you. :)

Pepperoni Quiche with Hash Brown Crust

My girl, Lynn, over at Lynn's Kitchen Adventures makes a crust-less pepperoni quiche for her family. I knew I just had to try it.

So, I put it on the menu. And then I got distracted for a week or so. I went to Sam's Club with my mom and we got some dehydrated hash browns. She took half the giant container and I took the other half. As we were walking through the store, a thought occurred to her and she mentioned making a hash brown crust for the quiche.  Hmmm, that DOES sound delicious.

Today rolled around. I was tired (I had to be up at 4am for work today.) and it was hot (heat index of 109 at 5pm doesn't make you want to turn on the stove). But, Jon was set on trying this recipe tonight. So I made some modifications and gave it a try.

It turned out so great! It was yummy, filling, and made in the microwave. Perfect for a weeknight meal :)

Jon wants to have it again(always the mark of a good recipe) but with diced ham or thick cut bacon. Hmmm I think that could be arranged...

My thanks go out to Lynn for the inspiration on this one!

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


Pepperoni Quiche with Hash Brown Crust

3 cups frozen shredded hash browns, thawed (or 2 cups deyhdrated hash browns, rehydrated)
2 oz turkey pepperoni
4 oz shredded cheddar cheese
12 oz skim milk
1 1/2 TBS corn starch
3 eggs, beaten
salt and pepper
1/4 tsp each- onion powder, garlic powder, and Italian seasoning

Brown hash browns in a skillet or griddle sprayed lightly with cooking spray. Press gently into the bottom of a large prepared casserole dish (microwave safe).

Beat together milk, eggs, corn starch, and seasonings.

Layer pepperoni over the hash browns. Top with 2/3 of the cheese. Pour egg mixture over all. Top with remaining cheese.

Microwave, uncovered, for 12-15 minutes until the edges are slightly brown and the egg is set.

Let cool 5 minutes before cutting. Serve with salsa if desired.

Super Potato Salad

I had the best potato salad I have ever had in my entire life last night. And you know what, the leftovers were even better. This recipe is crazy good!

Photo from kraftrecipes.com

So, all I really have to say is... make this. Today. (Then wait and eat it tomorrow if you can stand to wait that long)

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

Bacon, Ranch, Potato Salad*
Makes 7 servings (1/2 cup each)
160 calories per

1 1/2 lb. small red potatoes, quartered

1/4 cup miracle whip or olive oil mayo

1/8 cup  ranch dressing

3 TBS (heaping) Oscar Meyer Real bacon bits, crisped in the microwave and cooled to room temperature OR 3 strips bacon, cooked, crumbled and cooled.

1/2 cup (2 oz)  shredded cheddar cheese

2 green onions, thinly sliced or onion powder to taste

salt and pepper to taste 

Place potatoes in a medium sized pot. Add water just to cover the potatoes; cover with lid. Simmer 13-15 minutes,  until potatoes are just fork tender; drain. Place in large bowl. Cover loosely with a clean towel.

Refrigerate potatoes for 1 hour or until completely cooled.  

Mix mayo and dressing. Add to potatoes with remaining ingredients; mix lightly.Chill well for at least an hour. Overnight is best.

Helpful hint from Kraft:

When cooking potatoes for a potato salad, remember that the potatoes will continue to cook even after you have drained them. As soon as the cooked potatoes are fork tender, drain them, then run them under cold water to quickly cool them. When in doubt, it is better to undercook the potatoes rather than overcooking them.

* This recipe came to me in an email from kraftrecipes.com and is called  "steakhouse potato salad."

Sausage and Corn Frittata

Things have been crazy around this house lately. Cr-a-z-y.  Between work, family, being sick, and battling ants, I've been a little on the slow side when it comes to posting. I do hope to get back to blogging more soon.

Let me just say- no one warned me about the bajillions of ants that inhabit the south. And yes, I am pretty sure that is a real statistic... Since much of the soil here seems to be sand, the ants love it. And, they really enjoy trying to squeeze into my house through even the tiniest, tiniest, most indistinguishable pinholes they can find. It's been an ongoing battle. People assure me it's not my fault (my kitchen and house are spotless) the little buggers will try to find some water and food, particularly when there is a big drought. So, until the rains come, I will just keep washing the ants down the drain. Sigh. Can someone send some rain my way  please?

Because I need to eat to keep my warrior-like strength for doing battle (LOL) I decided to try a new cooking light recipe. I settled on a 5 ingredient frittata dish. Doesn't it look delicious?

It was just what we were looking for. I served it with toast and orange juice. A complete breakfast for supper. :)

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

Smoked Sausage & Corn Frittata
Serves 4
174 calories per serving 

Cooking spray 
4 ounces smoked turkey sausage, quartered lengthwise and diced 
1 1/2 cups frozen shoepeg white corn, thawed 
1 large egg  plus 4 large egg whites 
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese*
1/4-1/2 tsp dry thyme

 Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; sauté 4 minutes or until browned. Stir in corn, reduce heat to medium-low.

Combine egg and egg whites in a small bowl; stir with a whisk. Drizzle evenly over sausage mixture. Cover and cook 8 minutes or until almost set. 

Remove pan from heat; sprinkle evenly with cheese and herbs. Cover and let stand 2 minutes.Cut into wedges.

* I used smoked gouda cheese in place of the cheddar

Fun in the sun!

For our anniversary, Jon and I went out to eat at a BBQ joint called Sonny's. After we had our fill of brisket, ribs, corn bread, coleslaw, and baked beans we needed a long walk. Off to the beach we went!

Here's how the conversation went after this first photo:

Jon:"Happy Anniversary!"
Me: " Yea, wait, why didn't you smile in the picture?"
Jon: " I did.... inside."
Me: "You are a total dork"


Needless to say I made him take a new one :)


We had a delightful time playing in the sand and walking along the water as the tide rolled back in.

There is always something different to see when you go to the ocean. This time there were a few shrimp boats out on the water, loads of dead jellyfish, and a whole heap of sea foam. The winds were pretty fierce as the sun started to set so bits and pieces of foam would break free and go shooting across the sand. (It reminded me of when a chunk of snow would escape on a windy day and go skittering across the snow banks, only I wasn't bundled up for fear of hypothermia!)

It was a wonderful way to celebrate our special bond.

Ok, moving on. ;)

One of our conversations on the beach led us to the topic of a little hole in the wall Chinese restaurant we used to go to with our friends back in MN. The restaurant had the best fried cream cheese wontons they called "cheese puffs." Jon and I have both had a hankering for them in recent weeks.

So, I decided it was time to make some of our own.

Jon took one bite. With a mouthful he gave his overwhelming approval. This is a huge deal. Jon is Mr. Manners. He won't talk with a mouthful, ever.

Keep in mind this is a really small batch (which is probably good because they aren't good for you because they are fried). But as a treat once every 6-9 months, it's ok to splurge a little bit. I won't tell on you, I promise.

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

Cream Cheese Wontons
Makes about 10

3-4 TBS (heaping) light cream cheese
1 individually wrapped wedge laughing cow light garlic and herb cheese
1/2 green onion, minced
1 drop Worcestershire sauce (really, just a single drop)
black pepper taste
10 wonton skins
Olive oil to fry

Soften cream cheese and laughing cow cheese together in a microwave safe bowl for about 15-20 seconds. Mix well.

Stir in onion, Worcestershire sauce, and pepper.

Lay out the wonton skins in an assembly line. Place a dollop of filling in the middle of each wrapper. Wet two sides of the wrapper with a little water on your finger. Fold wonton over the filling, pressing to seal into a triangle.

In a medium sized pot, pour enough oil to just cover the bottom. Heat until oil starts to ripple slightly.

CAREFULLY lower 2 wontons into the oil. Flip once to evenly brown both sides. (This only takes about 35-40 seconds total). Remove from oil and drain well on paper towels.

Repeat with remaining wontons.

Serve warm with sweet and sour sauce.

Grilled Black Bean Quesadillas

I don't know if you've caught on to my dirty little secret- I have been slowly incorporating more and more meatless supper nights into my menu.

I say it's a secret because my sweet husband only recently caught on.

It started out as a break from meat (I lack the ability to properly break down/digest animal protein) once in a while. Then I realized it was helping my budget out too. So, a few months ago it turned into a once a week deal. And now, it's my favorite night of the week!

Tonight we had grilled black bean quesadillas. So good.

I made these two ways- first, I made the taco seasoned black beans. Then, I divided the beans up into two batches. To the second batch I added some leftover cooked, diced chicken.

We crisped up the tortillas on the grill for a hint of smokey flavor. Layered on the seasoned beans, a little cheddar cheese, lettuce, tomato, and a drizzle of thinned sour cream. Top it all off with a second crispy tortilla. And just like that supper was served.

A definite keeper for this house.

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

Grilled Black Bean Quesadillas
Makes 4
Approx 340 calories per

1 can black beans, drained and rinsed well
1-2 TBS taco seasoning
8 taco sized flour tortillas
2 oz reduced fat finely shredded cheddar cheese
shredded lettuce
1 medium, seeded and diced tomato
2-3 TBS reduced fat sour cream

Combine beans, taco seasoning, and 1/2 cup water in a skillet. Simmer, uncovered 8-10 minutes until thickened.* Remove from heat. Slightly mash if desired.

On a preheated grill, toast both sides of each tortilla.

To assemble: Place one tortilla on a plate. Spoon over 1/4 of the seasoned beans. Top with 1/2 oz cheese, lettuce, and tomato.

Thin the sour cream out slightly by stirring in a little water or milk until the cream drizzles easily.

Drizzle the sour cream over the fillings. Top with a second tortilla. Cut into 6 wedges. Serve.

* You can add 1/2 cup of precooked, diced chicken at this point if you'd like.

Meatless Lasagna Rolls

These were, stellar.

Honestly, I ate these for 3 days. They just got better each day.



They have all the things I adore about lasagna-only made lighter and quicker.

I served homemade basil bread sticks as a side for this dish. They are a new creation of mine. This was a huge deal for me. I only recently have learned how to deal with yeast breads. I am starting to get more comfortable with them so I decided it was time to experiment.

My favorite part of making the dough is watching the yeast bloom. It's like a little science experiment every time! And the smell, it sends me over the moon every single time. Love it.

I took my basic pizza dough recipe (yeast, water, honey, salt, and flour) and doctored it up with a heaping tablespoon of very finely chopped basil.



Look how pretty the dough is with flecks of basil. It was so aromatic. Definitely a happy smell :)

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

Meatless Lasagna Rolls
Serves 6
245 calories per

6 lasagna noodles*
1/4 cup egg beaters OR 1 egg beaten
1 cup part skim ricotta cheese
1 cup shredded part skim mozzarella cheese
2 TBS grated Parmesan cheese
5 oz frozen spinach, thawed and squeezed dry
1/8 tsp salt
1/8 tsp pepper
a tiny pinch of ground nutmeg
14 oz meatless spaghetti sauce

Preheat oven to 375.

Cook lasagna noodles until done- about 10 minutes. Drain and lay flat on a baking dish to cool.

Combine egg, cheeses, spinach, salt, pepper, and nutmeg together in a small bowl. Score into 6 even sections.

Spray a 9x9 baking dish with cooking spray. Spread about 1/3 of the sauce into the bottom of the dish. Set aside.

Working with one noodle at a time- scoop out one section of the scored cheese mixture and spread over 2/3 of the pasta, leaving empty space at one end of the noodle.

Starting at the filled end- roll up. Some of the filling will push down the length of the pasta as you roll, this is why you left a space at the end. Place seam side down in the baking dish. Repeat with remaining noodles and filling.

Cover with remaining sauce.

Bake, uncovered, for 20-25 minutes.Remove from oven. Let cool at least 10 minutes before serving.

* I used oven ready noodles because they have ridges in them. Just boil up as you normally would in salted water.

Basil Bread Sticks
96 calories per
Makes 12

2 tsp honey
1 package active dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour (about 10 ounces), divided
1/2 tsp salt
1 heaping TBS of very finely chopped fresh basil
Cooking spray

Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Add basil.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until dough just starts to come together. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6-8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with a clean tea towel and let rise in a warm place, free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)

Punch dough down and divide into 12 balls (about 1 1/2 oz per). Roll into bread stick shapes. Lay onto a baking prepared baking sheet. Lightly spray surface of dough with cooking spray, and cover loosely with plastic wrap. Cover with a tea towel. Let rise 20 minutes.

In an oven preheated 375, bake for 8-10 minutes until golden. Brush with melted butter if desired.

Gnocchi

Fresh, quick, easy, and oh so good!

This little number was a team effort. Jon did the meat and I did the side dish. Grilled bbq chicken, fresh tomatoes, and gnocchi with yellow squash & spinach. Fab-u-lous.

We spent the day at the beach poking giant jelly fish remains (one of them was about 16-17 inches in diameter!), picking up sea shells, playing in the sand, and simply being together. By the time we got home we were ravenous.

I pre-plan all my meals and this one is easy and quick. It came together in about 15 minutes. It was perfect for our hungry little tummies.

I was very surprised how much we liked this one- I don't usually like yellow squash. But kids, this is why we are doing this project. I would have never tried this recipe before. And now, we have a brand new side dish. YAY!

For those of you unfamiliar with gnocchi- it's a small potato dumpling of sorts. They can be found with the dried pasta in most supermarkets. This was our first time experimenting with gnocchi, and it was well worth it :)

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

Gnocchi with Yellow Squash & Spinach
Serves 4
234 calories per

1 (1-pound) package vacuum-packed potato gnocchi
1 TBS olive oil
1 yellow squash(aka summer squash), quartered lengthwise and thinly sliced *
1 1/2 tsp minced garlic
1 (10-ounce) package fresh spinach, torn
1/4 cup fat-free milk
1/4 tsp freshly ground black pepper
1/8 teaspoon salt
1/2 cup (2 ounces) shredded smoked Gouda cheese or grated sharp provolone cheese

Cook gnocchi in boiling water according to package directions.

While gnocchi cooks, heat oil in a large skillet over medium heat. Add squash; sauté 4 minutes or until crisp-tender. Add garlic; sauté 1 minute. Add spinach; cover and cook 2 minutes or just until spinach wilts. Reduce heat to low; stir in milk, pepper, and salt. Add gnocchi and cheese; stir gently.

Serve immediately.

* I would increase the amount of yellow squash in this to two if they are on the small side.

Fruit Pizza & Broccoli Casserole

First things first, did you remember to change your clocks ahead? It's 7:10 pm, it's still sunny outside. Yea, I dig it.

Jon and I went to Mom & Dad's house last night for dinner. We had ham, potatoes, fresh tomatoes, super easy biscuits, and for dessert- fruit pizza. So delicious.

I told my coworkers I was bringing fruit pizza and got several puzzled looks. Apparently it's a Midwest food?

Well, here's my little work of art:

It's not the best for you, but it hits the spot :)

For tonight's dinner we had chicken & broccoli casserole with side salads. We really liked it. The casserole was creamy and cheesy, and filling. A definite keeper.

A side note to a sneaky individual - thanks for the tangerines! You're right, you can't ever have enough fruit around.

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

Fruit Pizza
Serves 12

1 tube refrigerated sugar cookie dough
8 oz strawberry cream cheese, softened
1/3 cup sugar
2 tsp vanilla
assorted fruit (we used bananas, strawberries, grapes, kiwi, and canned Mandarin oranges- drained very well)

Roll out the sugar cookie dough into one large cookie. Bake until lightly browned. (I ended up flipping my cookie halfway through because the center didn't want to set up for me) Cool completely.

Mix the cream cheese, sugar, and vanilla together. Spread over the cooled cookie crust. Top with fruit.

Cut into 12 slices.

Optional- drizzle melted chocolate over the entire pizza.

Chicken & Broccoli Casserole
Serves 8
275 calories per

3 quarts water
1 (12 oz) package broccoli florets
24 oz skinless, boneless chicken breast
1 (12oz) can evaporated fat-free milk
1/4 cup flour (about 1 ounce)
1/4 tsp salt
1/4 tsp freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry white wine
1 tsp Worcestershire sauce
1 (10.75-ounce) can healthy request cream of chicken soup
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 3 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Hashbrown Casserole

Things have been absolutely crazy around here lately.

Spring has arrived, and with it, pine pollen. Every day for about a week I'd go out to leave for work and my graphite colored car was yellow. People here say it hasn't been this bad in years. Lucky us.

My peach trees have tender green buds and tiny pink flowers. The bushes in the front yard have new shoots sticking out in every direction possible. And happy little pansies smile at me every time I walk to the mail box.

Some days, I sit on my back patio to soak in the sunshine and read my book. A lot of the time though, I get distracted by the smells and sounds around me. There are so many new things to absorb. Folks in the area say there isn't a spring season here, only summer and winter. I beg to differ. I think most signs simply go unnoticed. The subtle changes in the pine tree colors, the way the grass wakes up, the songs the birds sing are a little lighter and happier. When you've lived in a place where these things signal that there really is end to winter, you learn to appreciate them (and seek them out) a bit more.

Jon was sick for several weeks with a sinus cold that turned into bronchitis and was well on its way to becoming full on pneumonia. Thank goodness with prayers and strong antibiotics he's back to himself again.

Then it was my turn. I however went the route of a kidney stone. They say do what you know, and well, I know kidney stones. My employer was very understanding of the situation, a blessing for sure. After a few days of crankiness and uncomfortable/restless nights, I finally passed my stone without any fanfare.

In my fuzzy mental state I decided to prepare a few meals ahead of time as I didn't know how long I would be feeling less than stellar.

Tonight we had the hash brown casserole I made in advance. Jon popped it in the oven when he got home from work tonight. Then, when I got home we made a quick side salad and dinner was served.

We really liked this dish, but I think next time we will add a butter/crushed cornflake topping to add some crunch. Other than that, it was pretty tasty.

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

Hash Brown Casserole
Serves 6
293 calories per

6 bacon slices
1/2 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Lawry's Season Salt to taste
Cooking spray

Cook bacon in an extra large nonstick skillet (I used my wok) over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Quick update :)

Jon has been sick with bronchitis for the last several weeks. But, thanks to modern medicine and prayers from family and friends, he's nearly back to normal :)

We didn't buy a lot of groceries when Jon was sick, so the fast few meals have been done on the fly. Let's face it, it's just not as fun to cook for one. And when Jon is sick, he doesn't eat a whole lot.

As my sweetheart started to feel better, we decided to use what was on hand to make some simple meals.

We had sweet potato hash with diced ham and eggs over-easy. For the hash I used leftover shredded sweet potato I had in the freezer, some diced onion, garlic, and some seasoning. Once the potatoes were done, I threw in the ham and heated it through on my griddle. Quick, easy, and filling.

Last night we had chicken biscuits. I shredded some left over rotisserie chicken, added some cheese and spices. Then, I filled store bought biscuit dough with the chicken mixture, baked the bundles for 15 minutes, and tada! Supper on the table in 20 minutes.

Today we filled the pantry back up so you'll soon see more cooking light recipes :)

Also in fun news- my parents came to visit this past weekend. We went to my local library's annual book sale. Seriously, all the books you can fit into a brown paper grocery bag for $5- it was heavenly! I got three human interest, fiction novels and a few quilting books. Mom and Dad both found books too. So, big thank you to my parents for the free to me books!

All that book browsing works up an appetite! We walked to a local pizza parlor called Arte Pizza. Wood fired,thin crust, and minimal toppings. It was everything a good slice of pie should be. It was fantastic. Big, filling slices of pizza sold by the slice at the amazing price of $2.50 per. So so good.

Today was unseasonably warm, even for these parts- it was 87 today. I sat in the sun for about 10 minutes reading one of my new books and got a bit pink. Oops. When the temperature began to fall for the day, 79 degrees felt just right. So, back out to read I went. The rest of the week is set to be typical seasonal temperatures in the upper 60's and low 70's. Jon said he likes this season of Swinter. (This is from the cartoon Phineas & Ferb, the two main characters combine summer and winter into a new season called Swinter.)

I'm happy that he's happy. Because, you know what, I am too. :)

So, that's the update for now!

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

Potato Hash Browns

We enjoy eggs and hash browns for supper on occasion. It's quick, easy, and filling. Besides, there are so many ways to prepare eggs!

We had new hash browns last night from the CLP. They were delicious!

I made two changes- I used turkey ham and Lawry's Season Salt. The ham was because well, that's what we had on hand. As for the season salt- Jon loves it on his hash browns. If I leave it out he feels like his potatoes are missing something.

This hash is so quick and done completely in the microwave!

We served it with eggs over easy and toast. Dinner in less than 20 minutes. Perfection!

Wanna see?

I know it's not much to look at, but holy moly- the flavors are fantastic. Jon said he'd like some crunch, so we are going to add some crumbled crispy bacon next time we have these. (You could do this on the stove top to get the caramelized crunchy goodness, but its a good excuse to add some bacon LOL)

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

Ham & Artichoke Hash browns
Serves 2
378 calories per

3 cups frozen hash brown potatoes with onions and peppers aka O'Brien potatoes
1/3 cup fat-free, less-sodium chicken broth
1/2 cup drained canned quartered artichoke hearts, chopped
1/4 cup chopped green onions
1/8 tsp black pepper
Lawry's season salt to taste
3 oz smoked ham, cut into bite-sized pieces
1/2 cup (about 2 ounces) shredded Monterey Jack cheese

Combine potatoes and chicken broth in a 1-quart microwave-safe casserole. Cover with lid, and microwave at HIGH 12 minutes, stirring after 6 minutes.

Uncover dish. Stir in 1/2 cup artichoke hearts, green onions, 1/8 teaspoon black pepper, season salt and ham. Sprinkle with cheese. Microwave, uncovered, at HIGH 1 minute.

Catch up day

Where have the last few days gone?!

Well, work and the Super Bowl mostly.

Even on my day off of work, I went to work. Though it was for purely selfish reasons. I needed rubber stamps for some cards I'm working on (they were on sale for 40% off, I couldn't pass that up!) And I needed a shadow box for the sand dollars we found on our last beach trip. (Those were on sale for 40% off too! The shadow box, not the sand dollars) And since we were there... I got a cute little spring welcome sign with three little bunnies (I had an awesome 45% off coupon for that) What can I say, I love a good craft sale!

How cute is this?


Then there was the super bowl. Jon calls it "Man Day" because it's filled with manly sports and lots of food. If his Vikings don't make it to the big game, we automatically become "fans" for the NFC team who did make it. This year was rough, the rivalry between the Vikings and Packers runs deep. But, we set that aside and cheered on Green Bay.

So what did we eat? Little smokies, spinach & artichoke dip, pizza, and caprese salad. It's not our usual spread, but it was just Jon and I so I didn't want to make a ton of stuff to have sitting around the house for days.

Our typical game day eats in the past have included little smokies, crackers with cheese and meat, raw veggies and dip, sloppy joes or pulled pork sammies, chips, BTS cake,pickle roll-ups, and various other treats that friends would bring over for our pot luck.

We ate well and enjoyed the game. It was a lovely night in together.

My favorite item was the caprese salad I made. Usually a caprese salad is made with thick slices of fresh tomatoes, mozzarella, and basil leaves. Seasoned up and served chilled. It's very refreshing, especially in the summer.

I went a different route this time and made a chopped caprese salad. It was awesome. I let the leftovers sit in the fridge over night and then tossed them with some fresh pasta. It made a killer lunch. :)

The recipe for my salad is more of a guideline than an actual recipe. Adjust things to your taste and enjoy!

Well kiddos, the sun is finally showing its face after about a week of rain. I think that means it's time to go soak up some rays and recharge my batteries.

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

Chopped Caprese Salad

2 large vine ripe fresh tomatoes (these need to be fairly firm, but have a deep tomato smell to them)
1 ball of fresh mozzarella pearls (check the deli case)*
fresh basil
olive oil
red wine vinegar
salt and pepper

Core and dice tomatoes. Place in a large bowl.

Pull the mozzarella pearls apart and toss into the tomatoes.

Stack 5-7 basil leaves on top of each other. Roll up tightly. Thinly slice (this is called a chiffonade). Toss into the tomato and mozzarella mixture.

Drizzle with a little olive oil and vinegar. Season with salt and pepper. Stir to coat. Check the seasoning. Adjust as needed.

Cover and refrigerate for at least 30 minutes before serving.

* If you can't find mozzarella pearls, you can use mini mozzarella balls or a regular mozzarella ball. Just dice the cheese to about the size of the tomatoes.

DO NOT use aged mozzarella (the shredded stuff or the hard block for shredding). It isn't even remotely the same flavor or texture.