KEYS!!!!

It's time for exciting news!!! Friday, I picked up keys to my next new adventure. After a few years working for Life is Good (Love them! Check them out, for real, love them! www.lifeisgood.com) it is time for a new adventure. I've been sitting on this bit of fun information, waiting to get my keys because it didn't feel real until I had them in hand.

I accepted a super cool job opening and managing a different specialty clothing store called TINA Stephens. We will be opening late this month, so I am busy setting up shop and getting all those little details worked out.  Hooray!!!

That being said, you can't work on an empty belly. I'm trying to get myself in better shape these days. I quit smoking, I go to the gym regularly, and I eat pretty lean, healthy meals. One of my favorite meals is Chicken Lo Mein. I sent it to my friend, Kate who requested the recipe be blogged.

The recipe is inspired by my Cooking Light project. The original recipe called for flank steak, but I had chicken on hand.

Mmmm Asian inspired supper. Delish!

This isn't your grocery store, canned lo mein. This is a party in your mouth! Fresh, filling, and easy.

So, here, just for you KB, is my Chicken Lo Mein.


Chicken Lo Mein
Serves 3

4 oz uncooked linguine
1/2 tsp sesame oil
1/2 TBS olive oil
1/2 TBS minced, peeled, fresh ginger
3 cloves garlic, minced
2 cups chopped broccoli
3/4 cup sliced onion
8 oz chicken, cut into thin strips or cubes**
1 1/2 TBS soy sauce
1 TBS brown sugar
1/2 TBS oyster sauce
1/2 TBS chili paste with garlic (huy-fong chili garlic sauce is my go to brand)
sesame seeds to garnish


Cook pasta according to package directions. Drain well. Combine noodles and sesame oil, toss well to coat. Set aside.

While pasta is cooking, heat the olive oil in a large non-stick skillet over medium heat. Add ginger and garlic. Saute for 30 seconds. Add broccoli and onion. Saute 3 minutes. Add chicken, saute until done.

Add pasta to skillet. Toss well. Add soy sauce, brown sugar, oyster sauce, and chili paste. Toss well to coat all.

Garnish lightly with sesame seeds. Serve hot.

** Original recipe calls for 8oz flank steak if you prefer to make beef lo mein vs chicken. 

Super Soup

First things first! Today is my Grandma Spranger's 81st Birthday. So let me take a moment to wish her a fantastic day! I am so glad I have had the opportunity know my Gram. She raised 8 wonderful children, was a faithful and loving wife to my grandfather, a devout Catholic,  and man, can she cook!

When I smell root vegetables, I am automatically transported to her root cellar. It's a welcome smell- a dark, damp, musky onion skin smell. Of course there were also potatoes, carrots, and radishes as well. There always oodles of melons as well- musk and honey dew. It's a happy place for me. There were always jars of my grandpa's fruit lining the shelves waiting for their use over the winter. It was truly a place filled with love and care. You could see how much time and effort went into each and every thing in that room.

One thing I have always associated with her is sour dough bread. For as far back as I can remember, Gram always had sour dough starter on her counter. There was always a fresh loaf of bread or buns ready to go into the oven. She once told me that her original starter came from one of her family members in Indiana. I don't know if you've ever had to take care of sour dough starter, but that's like a child unto itself.... And this remarkable woman kept this starter fed, loved, and watered. Kudos to her!!!

Isn't she just the cutest thing ever?!

Next up is my sister by choice, Nena (Beans) who still lives back in MN. Nena has been part of my family since the 3rd grade. I am so happy to have her in my life. Her kids are my nieces and nephews

and I adore them. 

Being silly last winter during one of my visits 

This time of year is made for a hearty warm bowl of love to fight the cold temperatures. I adore her soup collection. She's got chicken and dumplings, broccoli and cheddar, wild rice and chicken, and so many more. Today I am going to share of my favorites of hers. 

If you like a Reuben sandwich, you will love this soup! Its hearty and filling, the perfect thing for a cold day. 

So get out your stock pots, kids. It's time to make some soup!

Bean's Reuben Soup

1/2 cup chopped onion

1/2 cup sliced celery

2 TBS butter

1 cup chicken broth

1 cup beef broth

1/2 tsp baking soda

2 TBS corn starch

2 TBS water

3/4 cup sauerkraut

2 cups sour cream

2 cups corned beef

1 cup shredded Swiss cheese

Drain the sauerkraut. Chop the cooked corned beef. 

In a large saucepan, saute the onion and celery in butter until tender.

Add the chicken and beef broth. Stir in the baking soda.

Combine starch and water. Stir into the broth mixture. Bring to a boil and simmer 2 minutes, stir occasionally. 

Reduce the heat. Add kraut, sour cream, and corned beef. Simmer 15 minutes, stirring occasionally to prevent sticking. Do NOT let boil, the sour cream will split if you have the heat too high. 

Add cheese. Stir until melted. Salt and pepper to taste. Serve with a thick slice of french bread or sour dough. 

Taco-Chili Skillet

This recipe evolved from Mom's taco chili recipe. I was really longing for the flavors of her chili, but it's been blisteringly hot.

Jon mentioned the other day that he missed hamburger helper. Then it hit me- add some pasta to the chili and thicken the sauce.

It was a home run. :) Super easy and delicious.

I hope your summer is going well and you are staying cool! And hopefully, you haven't been carried away by a waterspout like the one we had in our neck of the woods this week:

A local dolphin tour business re-posted this photo of the waterspout. I couldn't tell you who took the photo, but it's a great shot of the action. I didn't actually get to see this water tornado, but the girls at work could see it from the parking lot. They tell me it was so clear and clean it was unbelievable.

Jon and I go to the beach often and check up on our turtle babies. They should be hatching some day soon. Hopefully we will get to see them make their way to the Big Blue! If we do get the opportunity to see the miracle, I will try to capture it on film. So fingers crossed and prayers said :)

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


Taco-Chili Skillet
Serves 6-8

8 oz pasta (I used gf shells)
1 lb lean ground beef
1 onion, diced
2 cloves garlic, minced
1 envelope taco seasoning + 2-3 tsp chili powder + 1 tsp cumin
1-2 TBS dry ranch dressing mix *
1 can whole corn, drained
1 can light kidney beans, drained
1 can rotel tomatoes
1/3 cup chunky salsa
1/4-1/3 cup beef stock*

Shredded taco cheese, optional
Sour cream, optional

Cook pasta in lightly salted water for 7-9 minutes until almost done. Drain well. Set aside.

Brown ground beef with onion and garlic. Season as desired with salt and pepper. I used Adobo seasoning.

Add remaining ingredients through beef stock. Simmer, uncovered for 10 minutes until thickened.  Gently stir in pasta.

Serve with a garnish of cheese and sour cream.


* As always, if you are gf- be sure you are using gf products. Just a heads up, some brands of dry dressing mix and beef stock contain gluten. Read your labels carefully :)

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.

Mr. Hart's Tacoritos

I would like to introduce you all to Mr. Hart. If you read me regularly you have seen me make mention of this fabulous human being. 

West Coast and East Coast collide after nearly 10 years apart

Mr. Hart lives in California. We are both MN born and raised. Even though we live on opposite ends of the country, we are best buds. The internet is a wonderful tool for keeping in touch kids!

We were blessed with the opportunity to catch up in person over his spring break. We spent 4 1/2 days playing in the sun, visiting the sea turtle clinic, doing a bathroom make-over, getting tattoos, and laughing late into the night. 

Ohhh that is some mighty fresh ink! They are healed up and look nice and sharp now :)

A cute little sign in the bathroom

Love these little bathing beauties!

Mr. Hart and I at the sea turtle clinic

My hubby on the left and my best friend on the right- at the beach. A perfect day!

A sweet moment captured between my husband and me.

High tide and crazy windy

Checking out the Tabby Ruins in St. Marys

Beach day!

Jon taking a stroll

My dad took us on a great tour of St. Marys and Kingsland

We had a fantastic visit. Though it was brief, it was much needed. God blessed us both with exactly what we needed- a good long laugh with old friends.

One day Mr. Hart decided he wanted to cook for us. His mom had a recipe called tacoritos that he loves. So we took a field trip to the grocery store and gathered up the ingredients. 

This recipe is so simple yet filling and delicious! 

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

Mr. Hart's Tacoritos

Makes 1 9x13 pan

flour or corn tortillas

1 # lean ground beef (OR vegetarian ground meat substitute or vegetarian chorizo crumbled)

1 jar herdez salsa (or your favorite salsa)

1 envelope cheesy taco seasoning

3 cups Sargento Mexican blend cheese

Sour cream to serve

Brown beef. Drain if needed. Add taco seasoning and prepare meat according to seasoning directions. 

Preheat oven to 375.

To assemble:

Spray a 9x13 pan with cooking spray. Place a layer of tortillas on the bottom. Add taco seasoned meat. Sprinkle 2 cups of cheese over the meat. Top with salsa. Add another layer of tortillas over the top of the salsa. Sprinkle with remaining cheese.

Bake, uncovered for 13 minutes.

Brown under broiler to achieve desired golden color.

Let sit for 10 minutes.

Cut and serve with sour cream.

Braised Beef & Mushrooms

Lately, I have been hanging out on a website called Eating Well. They have hundreds of delicious, healthy, filling meals to choose from.

One thing that caught my eye right away was braised beef & mushrooms. I love cooked mushrooms and I adore a good tender beef that has been slow cooked. They way it melts in your mouth is magical. Yea, I said magical.

My parents came over for supper this evening and I decided it was a perfect time to test out this dish. Yes, I am one of those cooks- a cook who isn't afraid to try something new on company. Mind you that I am very careful about what I choose to try out on my guinea pigs, I mean my guests. I always read the reviews and make adjustments as needed. I'm glad I took the risk on this one kids!

It was a hit. It was very flavorful and satisfying. I served it over mashed potatoes with a side of fresh sugar snap peas.

This will definitely be in my "company worthy meal" file. Even the pickiest eaters will dig this dish. My husband who claims to not like mushrooms cleaned his plate without a single complaint. That, is a winning dish in my book!

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


Braised Beef & Mushrooms
Serves 5-6

1 TBS olive oil
2 cups diced sweet onion
1 large clove garlic, minced
1 TBS tomato paste
1 TBS sweet paprika
1/2 tsp dried marjoram
2 lbs chuck roast, cut into 1 1/2 in cubes
1 tsp salt
pepper to taste
8 oz button mushrooms
8 oz portobello mushrooms
1/2 cup beef stock
splash of red wine- optional
2-3 tsp fresh minced tarragon or dill to garnish

Preheat oven to 350.

In a large skillet, saute onions and garlic in olive oil until translucent and beginning to brown. Remove from heat. Stir in all remaining ingredients except fresh tarragon or dill.

Transfer meat and mushroom mixture into a large casserole dish with a tight fitting lid. Bake for 2 1/2 hours until meat is very tender.

Remove from oven and let sit for 15 minutes undisturbed. Skim off visible fat.

Using a slotted spoon, transfer the meat and mushrooms to a holding dish and keep warm. Pour remaining juices into a skillet. Simmer until reduced by half.

Return meat to the casserole dish. Pour reduced juices over all. Sprinkle with fresh tarragon or dill. Serve with mashed potatoes or buttered noodles.

November Nachos

It's already November! Where does the time go?

In the last few weeks Jon and I have passed a few anniversaries- A year ago mid-October, we sold the majority of our "stuff," packed up what remained in a U-Haul pull behind trailer, said good-bye to our friends and family, and started a road trip across country. We landed in a town we didn't know, to a cute little condo we'd never actually seen before our arrival. (Thank goodness for the Internet! And  two wonderful parents who were willing to be our eyes and ears while we searched for the house God had set aside for us.)

Part of our move involved Jon transferring down to a new store and a new position, again where we knew no one. I am so proud of him! Side note on this one- Jon was apprehensive about the move until his transfer went through. When it did, it wasn't quite what we had expected. But he hung in there until God told us it was time for a new chapter. I am continually amazed at how God uses time and circumstances to bring us closer to himself as long as we are willing to trust Him.

With-in hours of our arrival to GA I applied for a job and received a call for an interview. I recently celebrated my 1 year anniversary with Michael's Arts & Crafts. :) And for this crafty girl, it's a wonderful job.

With a year of seasons under our belts, I am very happy with the move. I love the sun and there is plenty of it to go around down here. I must admit- in the summer I did long for some rain to break up all those blue skied days. When the rains did come, they were always welcome. I, unlike my husband, have become acclimated to the warmer temperatures. Most days now I have to bring a jacket to work- early days or later nights mean temperatures in the low 50's. Daytime temps of high 60's and low 70's are a far cry from the 105 degree days of summer. Another happy benefit of the cooler days? The windows stay open most of the time. YAY! (Great for us, apparently not for our kitty. Charlie was greeted by a neighbor dog licking the screen the other night. Needless to say he was less than thrilled for the company on the other side of the window.)

Another mini-anniversary for me? I have been gluten free for just over 4 months. It's been a challenge, but it's been fun. I have learned how to cook with new flours and baking mixes. I can adapt most supper recipes to gluten free versions. I've been able to keep family classics alive by tweaking just an ingredient or two. I feel blessed to have a good set of cooking skills and an openness to new techniques.

One thing I had to get used to while changing over to gf was non-traditional supper ideas. Sometimes you just need to change things up. I read a recipe for tater-tot nachos over on Lynn's Kitchen Adventures. I got to thinking, why don't we have traditional nachos for supper? It's a fun finger food, and they can be healthy for you.

I like to make a weekly menu list. I say list because I don't like my menu to be so rigid there is no room for real life. With a special diet and a grocery budget I need to have some organization, but I want some freedom to choose what fits best for that day. Here's a peek at this weeks list (Yes, there are more than 7 days on here, it allows for less grocery shopping trips. And I always make enough for leftovers for lunches):

-Homemade Phillys (Gf hoagies, thin sliced beef roast, onions, bell peppers, provolone), baked chips
-Lasagna Soup
-Loaded Nachos- build your own
- Pork Chops, mashed potatoes, corn
-Shrimp Pad Thai with rice noodles
-Grilled fish, grilled veggies or potatoes
- Chicken Quarters, salad
-Ham, gf pasta/veggie toss
-Build your own omelets, toast, fruit
-Jacksonville Fair Food
-Leftovers

This gives me a broad range of supper plans while still having some clue what I can make when I get off work. It also allows Jon to be involved in what I prepare, and not eat my supper ingredients LOL.I leave a few of the meats open- pork chops, chicken quarters so we can decide that day if we want it breaded, grilled, broiled etc.

You'll notice fair food on the menu- we are heading to the Jacksonville, FL fair tomorrow with my parents for the evening. You can't go to the fair and not eat fair food. Jon is particularly excited about that one.

We chose to have nachos on Sunday night while watching football. Jon said it was a great "man day food."(Sunday has been deemed "Man Day" at our house in during football season.)

So, there you have it. A quick review of  some of our accomplishment anniversaries and a peek into my menu for the week.

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

Loaded Nachos

1 lb lean ground beef, pork, or chicken
1/2 onion diced
2 cloves garlic
1 envelope taco seasoning or fajita seasoning*
shredded lettuce
diced tomatoes
chopped banana peppers or jalapeno peppers- drained well
cheese sauce or shredded cheddar cheese
sour cream + milk
thicker tortilla chips- we like Mission tortilla strips (they are certified 100% corn chips with no wheat flour)

Brown meat, onion, and garlic together. Add seasoning and water according to package directions.

In a small bowl, mix sour cream with skim milk to thin. Add a tablespoon at a time until it is thin enough to drizzle off a spoon.

To build your nachos-

Make a layer of chips. Top with desired amount of meat.

If you are using shredded cheddar cheese- pop the nachos under the broiler to melt the cheese.  If you are using cheese sauce, drizzle over the meat mixture.

Load up the veggies! Top everything off with a drizzle of thinned sour cream. Enjoy immediately.

*If you don't make your own seasoning mix- be sure to check for gluten. Some brands do have thickening agents in them.


** I listed our favorite nacho veggies- but you can use whatever you like- olives, avocado, bell peppers, refried beans are all great additions.

Crock Pot Beef Roast

I was skimming through my recipes today and I realized I haven't ever posted a recipe for beef roast!

It's a super easy meal. (I mean super easy!)

I love it because it's this simple- dump it and forget it. A few basic ingredients and a crock pot are all it takes. (These are ingredients I keep in my pantry and freezer on a regular basis) Total cost for this meal for 4-6 people? Under $7.You can't beat that my friends. I get my roasts on sale for buy one get one free at Winn Dixie. This helps to keep the cost down as well.

If you don't have a crock pot, I am begging. Go. Get spend the $15-$20 and get a crock pot. You will save time, effort, and money. And, your spouse will think you are a magician when you turn a plain chunk of beef into a filling, flavorful meal.

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

Crock Pot Beef Roast
Serves 4-6

3 lb beef roast
1 can cream of mushroom soup
1 can beef stock *
1 envelope onion soup mix
4 large carrots, chunked
2 large potatoes, peeled and chunked

In a large crock pot, whisk together the soup, beef stock, and onion soup mix. Place the roast in the center of the pot. Add the veggies. Cover and cook 8-9 hours on LOW or 5-6 hours on HIGH.

*I just use one soup can of water and 1/2-1 TBS beef bouillon base.

** Note to anyone who is gf- cream soups and beef stock often have wheat in them. Be sure to check your products.**

Taco Seasoning

I like making my own seasoning mixes. I get to control what goes in them (flavor) and what doesn't (sodium). One of my favorite blends is my taco seasoning.

One of our top ways to use it(other than ground beef tacos of course) is a dry rub on chicken. Just sprinkle the meat liberally with seasoning, grill until done and enjoy. Super easy.

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

Dry Taco Seasoning Mix

3 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp dry oregano, crushed
1/2 tsp paprika
1 1/4 tsp cumin
1/2 tsp brown sugar
1/2 tsp beef bouillon granules
salt and pepper to taste

Combine all well and store in a zip top bag.

To use for ground meat tacos: 

In a large skillet, brown 1 lb of ground beef or turkey and  1/2 onion, chopped.

Add 1 small can tomato sauce and the seasoning mix. Add 1/4 cup water. Stir to combine. Simmer until thickened.

Crock Pot Beef Sammy

Raise your hand if you love your crock pot! ( Entire arm raised way up and waving around for this girl, you know, like the eager elementary school child who really wants the teacher to call on them)

I found a recipe for crock pot beef sammys in one of my busy cook recipes a few weeks ago. Then, I came across it again over at Our Best Bites. (These girls rock in the kitchen!) I figured it was time to give it a try.

Oh my goodness. I should have known they were going to fabulous. Beef, cheese, banana peppers, and bread- I see nothing bad about this. :)

I didn't follow either of the recipes exactly, but I used them as a basic guideline. The sandwiches turned out fantastic. And, the best part was I didn't have to turn the oven on! You gotta love that when the heat index is 112. We served a chilled pasta salad for a side dish. Super easy, minimal effort. It was a great meal.

Before I post the recipe, I wanted to share a few photos with you:

The first is of Charlie, hanging out on the back patio. He is only allowed to play outside when there is little to no smoke.

Next is a picture of a little orange kitty who has adopted our subdivision. She is very people friendly.  I think Charlie wants to be her boyfriend, she's the only cat he doesn't try to run off "his" property. My mom decided she looks very sassy, so that is what I will call her from now on :) She's a tiny little thing with giant paws and a big fluffy tail.

The last photo I am sharing today is of the smoke in my backyard. There are still several wild fires across the state (We praise God that we are safe and just have to deal with smoke and ash as the wind carries it to us) This particular day it was very thick, the air was heavy with humidity and the smoke just seemed to weigh everything down. And then, a few hours later, the skies were clear.

They say that when fires are named (several of those currently burning have been named), the only way to fully extinguish them is to have tropical weather that also has a name. It's been so dry here and there is no significant weather on the way. But, the rain that fell on my roof last night was a sweet blessing from God. I sat and listened as the water pounded the concrete slab, praising God for his goodness.

Mr. Handsome pants out on the patio

Little Miss Sassy Pants

Smoke rolls in from wild fires around the state.

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

Crock Pot Beef Sammy
Makes 7-10 sandwiches

2 TBS oil
2 lb. beef roast
3 cloves garlic, minced
1/2 cup diced onion
1/2  jar sliced mild (sweet) banana peppers, undrained
garlic salt
pepper

hard rolls or Ciabatta buns
sliced provolone cheese



Heat oil in a skillet over high heat. Season meat with garlic salt and pepper.

When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.

Meanwhile, place onion and garlic on the bottom of the crock pot. 

Transfer the roast to a slow cooker. Pour the peppers and their juices over the roast.  Cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours.

For sandwiches, slice the rolls and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted.(Toasting is optional)

Serve.

Quick & Easy Sloppy Joes

I have made sloppy joes for years.They are super easy, inexpensive, and a huge crowd pleaser.

I am known for being picky when it comes to sloppy joes. I don't care for Manwich because A. it has a thick layer of fat on the top and B. it's way too sweet for me. And while I enjoy bell peppers, they have no place in my sloppy joes. I think they tend to take over the flavor of the meat and sauce.

When I was in high school I went to a friends house. We were filming a project for Sunday school. It got to be lunch time and there were a lot of us to feed. My friend was making sloppy joes for everyone. I wanted to know what was going into the mix so I hung out in the kitchen. I was very surprised at what I saw- ground beef, chicken gumbo soup, mustard, and ketchup.That was all. I had no idea how this was going to make sloppy joes.(I really only knew sloppy joes to be very tomato-y and super rich via school lunches) I tried a sandwich anyway.

It was the best sloppy joe I had ever had. I asked for the recipe and that was that. It's the only way I make sloppy joes.

I get asked for the recipe whenever I make them. People can't believe how simple they are.

Try them, you'll fall in love with a childhood classic all over again. :)

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

Sloppy Joe Meat Mix
110 calories per serving
8 servings

1 can light chicken gumbo soup
1/2-2/3 soup can water
1 lb extra lean ground beef 
2 TBS ketchup 
1 TBS mustard
light sprinkle of brown sugar (scant 1/2 tsp) 
salt and pepper to taste
Optional: 1/3 cup diced onion, 2 cloves minced garlic

Brown beef (along with onion & garlic if using) in a deep skillet. Season with salt and pepper.

Stir in condensed soup, water, ketchup, mustard, and brown sugar. Bring to a simmer over medium heat.

Simmer, uncovered, for 20-25 minutes stirring occasionally until mixture is thickened.

Serve on buns or with ripple potato chips.

Classic Meatloaf, Sort of....

So-

Any time I say meatloaf, Jon automatically quotes the line from the movie A Christmas Story where Randy is poking at the meatloaf on his plate and playing with his mashed potatoes:

"Meatloaf, smeatloaf, double-beetloaf, I hate meatloaf."

Ye---a, ri---ght.

Most of the time when he says he doesn't like a particular food he ends up eating a second helping. Seriously. Here's a prime example: whenever I mention cabbage, which he claims to hate, he always eats more than I do(and I love me some good cabbage!).

I think he's just a kid at heart and no kid will admit to liking certain foods. There's a cool factor involved "I gotta protect my rep babe" Ya, ok hon....

We had individual meatloaves, homemade (baked) french fries (Yumtastic as usual) and steamed green beans. Deliciousness. A bit of comfort food, lightened. A great way to end a long day after work. :)

And here's why I loved the meatloaf, aside from the great flavor- they are mini loaves. You get to eat the whole thing! Fantastic. Dishes like this are always a big hit at my house.

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

Mini Meatloaves
Serves 4
255 calories per

1/2 cup ketchup
1 1/2 TBS Dijon mustard
1 lb ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp black pepper
1 large egg, lightly beaten*
Cooking spray

Preheat oven to 400°.

Combine ketchup and mustard. Reserve 2 1/2 TBS ketchup mixture.

Combine remaining ketchup mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.

Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray. Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf.

Bake at 400° for 25 minutes or until done

* You may swap out for 1/4 cup egg substitute for 1 egg here

Summer Lovin'

I have posted variations on gyros in previous posts. Such as my gyro burgers and my gyro inspired meatballs.

Last night we had gyros from the CLP. They were pretty close kids! Some day we will actually do the meat on a spit like it's traditionally prepared. One thing we learned- lamb is key to the right flavor. Seriously. We've tried other variations that omit the lamb, it's just not the same.

Now, this recipe wasn't quite perfection, we are getting closer though!

I've done some additional searching on gyro meat. Most recipes call for baking it a water bath. I haven't tried this technique yet, so that's the next thing to try on our at home gyro quest.

We decided to have home made baked beans last night too. They were definitely delicious. Jon said they were in his top recipes we've had so far. Not to shabby :)

So, we've had a taste of summer fare in March. Yep, I think it's gonna be a great season of food.

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

Gyros
Serves 4
375 calories per

1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
2 tsp fresh lemon juice
1/4 tsp salt
3 garlic cloves, minced
6 ounces ground lamb
6 ounces ground sirloin
Cooking spray
1/8 teaspoon ground red pepper


Sauce:
1 cup peeled shredded cucumber
1/4 cup vertically sliced red onion
1 TBS chopped fresh mint
1/2 tsp garlic powder
1/2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp black pepper
1 (8-ounce) carton plain fat-free yogurt or sour cream

4 pitas


Preheat broiler.

To prepare loaves, combine first 8 ingredients, stirring well. Divide mixture in half, forming each half into a 6 x 3-inch loaf. Place each loaf on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done.

Sprinkle loaves with red pepper. Cut each loaf crosswise into 1/8-inch slices.

To prepare sauce, place cucumber and onion onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes.

Combine cucumber mixture, mint, and next 5 ingredients (mint through yogurt), stirring well. Divide meat slices evenly among pitas; top each serving with about 1/4 cup sauce



Boston Baked Beans (slow cooker)
Serves 10
140 calories per

1 cup chopped onion
1/2 cup ketchup
1/2 cup real maple syrup
2 TBS light brown sugar
2 TBS molasses
1 tsp dry mustard
1/2 tsp salt
1/4 tsp all spice
1/8 tsp ground ginger
3 (15oz) cans white beans, rinsed and drained
4 bacon slices, uncooked and chopped

Combine all ingredients in a crock pot. Cover and cook low 5 hours.

Note- these really need to be done on low to get the best flavor and color. Don't try to do them on high for a reduced cooking time, it's just not the same.

Veal Piccata

Today was my first ever experience with veal. Ever.

In fact, a few weeks ago I had to do a food search to even see what veal was. It's young cow. Instead of a deep red beef it's light pink.

It was very tender and was a beautiful match with the piccata sauce. We served it with roasted garlic mashed potatoes and cranberry sauce. Jon won out on this one and got canned cranberry sauce. The sweet was a very nice contrast to the savory, tart piccata.



This entire meal took about 20 minutes start to finish. Great for a quick weeknight meal.

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

Veal Piccata
Serves 2
281 calories per

2 TBS all-purpose flour
Dash of salt
1/4 tsp black pepper
1 TBS water
1 large egg white
1/3 cup Italian-seasoned breadcrumbs
4 (2-ounce) veal cutlets
2 tsp olive oil
1 cup fat-free, less-sodium chicken broth
1 tsp grated lemon rind
3 TBS fresh lemon juice
1 TBS capers, drained and rinsed
lemon wedges (optional)

Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.

Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.

We have stir fry

Jon loves Korean stir fry. This is no big secret at our house.

This recipe is very similar, only with less steps and less work.

Jon gave this recipe a 9 out of 10. That means it was amazing in his universe. :)

Also no big secret- I detest oyster sauce. Seriously. My mom eats it on green beans. Why she feels the need to kill perfectly good green beans is beyond me.

BUT.

I have to admit, it was fantastic in tonight's stir fry recipe.

The best part of this recipe is you probably have most of the ingredients already. I say most because, well, I don't know many people that keep oyster sauce on hand(myself included- Thanks for the oyster sauce, Mom!).

With that I give you- beef and broccoli lo mein. Enjoy!

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

Beef and Broccoli Lo Mein
Serves 6
327 cal per

8 oz uncooked spaghetti
1 tsp sesame oil
1 tsp peanut oil (olive oil works fine too)
1 TBS minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli*
1 1/2 cups diced onion
1 1/4 lb flank steak, trimmed and cut across the grain into long, thin strips
4 TBS low-sodium soy sauce
2 TBS brown sugar
1 TBS oyster sauce
1 TBS Franks hot sauce OR your favorite chili paste

Cook pasta according to package directions omit any oil, drain. Combine pasta and sesame oil, tossing well to coat.

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat.

Add the ginger and garlic; sauté 30 seconds.

Add broccoli and onion; sauté 3 minutes.

Add steak, and sauté 5 minutes or until done.

Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

* Frozen broccoli works really well for this recipe. Throw it in directly from the freezer, just be sure to drain any excess liquid before adding the steak.

Smokey Bacon Goodness

I have a little notebook.

No, really, it's miniature. It's only about 2"x3".

I keep it in my purse to write down quick notes- addresses, phone numbers, recipes...

What? You don't have a tiny notepad to write down recipes you encounter every day?! Well, maybe you should invest in one. I got mine in a care package years ago from one of my very crafty aunts.

You say you wanna see it? :) Ok!

There are several recipes waiting for me in that tiny little book.(what's even more impressive is that I usually get them written down on one page!) There are pasta dishes, various burgers, a few sandwiches, and I think there is a salad recipe or two in there as well.

We tried one of the burger recipes last night. It was awesome!

It was quick and easy, it only took about 20 minutes start to finish. I served it with a side of pasta shells. (I had the tomato/bean sauce over my pasta. It reminded me of pork and beans over egg noodles, a childhood favorite of mine.)

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

Southwest Skillet Burgers
Serves 2
295 calories per serving

1/2 lb lean ground beef
1/8 cup dry bread crumbs(scant)
2 tsp taco seasoning
1/4 cup diced onion
2/3 cup canned diced tomatoes, undrained (no salt added)
1/3 can condensed bean with bacon soup, undiluted
1/8 cup shredded cheddar cheese

In a medium bowl, combine the beef, bread crumbs and taco seasoning and mix well.

Shape into two patties.

In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove burgers and set aside.

Add tomatoes, onion, and soup to the skillet. Stir gently to combine. Return patties to skillet. Bring to a simmer. Cover and simmer for 10 minutes or until a meat thermometer reads 160° and juices run clear.

Sprinkle patties with cheese; cover and heat until cheese is melted.

Freezer Soup

Jon and I went to the Hofwyl-Broadfield Plantation with my parents last night to check out the Christmas decor, watch the cannon's get fired, and step back into history with the 26th Georgia Infantry and other Civil War reenactors portraying the Glynn Guards and Brunswick Rifles militia.

It was an experience.

Something we noticed-"facts" seem to be based on where you are. One example Jon and I both noticed was our guide, the "plantation owner," told us that the northern soldiers were "ungentlemanly" and would burn down the plantations even if it was only women and children home "just to be mean." We both giggled under our breath because in the north, they say the exact same thing about the southerners...

I can never look at a bayonet the same way again. Interesting/gross factoid: the winning side of any given battle was responsible for burying the dead left on the battlefield. This wasn't always a high priority so it could be a few days before it was gotten around to. What would happen at that point was the men would heat their bayonets over a fire and form a big hook. They'd use these hooks to pull the remains to a mass grave then they'd throw the hooks into the grave. Burial had to be done this way to avoid transmitting diseases and illnesses.

We learned about cannon firing procedures. They shot off four cannons as our guide explained what was being done. My dad called my brother to let him hear the cannon fire(My brother was a history major and Civil War reenactor.) One of the cannons was used in the movie Gods and Generals, a movie that my brother was an extra in :) The thing that caught my attention was cannons generally fire 2 rounds per five minutes. So what was my first thought? I have 2 1/2 minutes to run as far away as I possibly can. Clearly I was not cut out for battle...

The plantation itself was a rice plantation started in the early 1800's. The house was passed down through the generations. When the last living relative passed away in 1973 the house was willed to the state of Georgia. The condition was the house and plantation was to remain unchanged. The state came in and catalogued every item, but moved nothing. Drawers contain letters, pictures, clothing, and trinkets just as they were. Nothing was brought in and nothing was removed. It's a very unique place to visit.

The live oaks on the property are incredible. Some of the trees are estimated to be over 800 years old.

Before our visit to the plantation we had dinner at our house. I made a quick vegetable beef soup. I called it freezer soup because I used frozen corn, frozen beans, frozen diced onion, and frozen(thawed) ground beef.

It was a nice way to warm up before heading out into the dark, chilly night.

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

Freezer Soup
Serves 8-10

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup frozen corn
5 medium carrots, peeled and diced
3 large red skinned potatoes, diced
1 1/2 cups frozen snapped green beans
1 bay leaf
4-5 cups beef stock
3 cups v8 juice
1 tsp dry Italian seasoning
1-2 tsp Worcestershire sauce
salt and pepper to taste

Brown ground beef, onion, and garlic together. Drain any grease.

Add all remaining ingredients. Bring to a simmer over low.

Simmer, covered, for at least 30 minutes to cook veggies and blend the flavors.

Remove bay leaf before serving.

Note: this soup only gets better the longer it sits.

Leftover Magic

I, like many cooks, am on a budget. I plan my meals out weekly, I cut coupons, and I stretch meals with veggies and inexpensive grains.

A few weeks ago when I was shopping for my week of preplanned meals, I spotted a deal on boneless beef ribs. They were a great price so I opted to purchase them. (I typically don't stray from my list to my husbands dismay. If it's not on the list, it doesn't go in the cart)

Since I had all my meals planned, I stuck them in my freezer to await a new week. I made ribs the same way I usually do- rubbed, cooked low and slow in the oven, then sauced. I made the entire 1 1/2 lb package knowing we'd have leftovers.

I chopped up the 4 leftover ribs and put them in the fridge. (Quirky side note- I mark my leftovers with a tag that reads "No Touchy" if I intend to use them for other meals. This way when we are making lunches, neither Jon nor I will inadvertently use up the ingredients)

So what magic did I perform? BBQ Biscuit Cups. I served them with fresh green beans and leftover chilled couscous salad.

I have made this recipe before with ground beef. I will include ingredient amounts for both preparations.

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

BBQ Biscuit Cups
Serves 8
240 calories

4 fully cooked boneless ribs, chopped *
8 Pilsbury Grands Biscuits
4 TBS BBQ sauce of your choice (I use Sweet Baby Rays)
1/2 cup (2 oz) shredded cheese of your choice (I used reduced fat cheddar)

* You may use 6 oz lean ground beef. If you do, I recommend adding in some diced onion and garlic. Also, I would add a dash of liquid smoke and Worcestershire sauce.

Preheat oven to 350.

If using leftover ribs: warm them up slightly and chop roughly. Add BBQ sauce. Set aside.

If using ground beef: brown with recommended ingredients. Add BBQ sauce. Set aside.

Spray 8 cups in a muffin tin lightly with cooking spray. Gently press out biscuits into a disk. Press into the muffin tins. Fill each cup with some of the beef.

Bake for 10 minutes. Top each biscuit with cheese. Return to oven and bake 3-5 minutes.

Remove from oven and allow to cool for 2-5 minutes before serving.

By Jon's Request

The other night I made a new recipe called Bacon Cheeseburger Pasta Toss. It came from a cookbook entitled "A busy cook's cookbook." Most of the recipes are 20 minutes or less.

Jon called me after he got off work to inform me he was "starving!" I grabbed the ingredients for the pasta toss, and dinner was on the table 15 minutes later- just in time for my hungry hubby to arrive home. He devoured it! He said I must share this one. And so I shall :)

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

Bacon Cheeseburger Pasta Toss
Serves 3-5

1/2 lb lean ground beef
1/4 small onion, diced
1 clove garlic, minced
salt and pepper
5 oz spiral pasta or other pasta shape (I prefer 3 minute quick cooking)
2.5 oz bag, precooked bacon pieces
1/2-1 (10 oz) can healthy request tomato soup, undiluted*
1/2 cup reduced fat, shredded cheddar cheese

Brown beef, onion, and garlic together in a skillet. Season with salt and pepper. Drain any fat on paper towels. Crisp bacon up in the same skillet.

While the beef is browning, bring a pot of water to a boil. Cook pasta according to directions. Drain well.

Mix pasta, beef, bacon, and soup together. Top with cheese. Serve hot.

*You can use the soup one of two ways- You can use 1/2 can of soup and add water to dilute to your preferred thickness. OR you can use the entire can for a thicker, richer sauce.

Road Trippin'

Well, we are just a few short days away from the big day.

We had our moving sale on Thursday and Friday. It was supposed to be today as well. But you know what? We ran out of things to sell! The Lord blessed us with many customers willing to purchase our treasures. We ended up with only a few odds and ends leftover which we will be donating to our local historical society for their annual garage sale.

We have wonderful friends and family who helped us out with our sale. Since we live in an apartment it was nearly impossible to have a garage sale at our home. Our friend Josh offered us his yard and garage right on the main drag in town. Jon's brother helped us acquire tables. Our friend Mike came by to help us take down tables last night. And, countless friends and family came by to purchase things. We couldn't have done it without every ones help.

In preparation of our trip, I made a batch of beef jerky. Unfortunately, Jon got into the bag. He ended up bringing it to the garage sale and sharing it with our helpers. By the end of the day the entire bag was gone. I wasn't mad though, I considered it a compliment. Besides, it was after all Jon's birthday. If he wanted to eat all my jerky then so be it, we'll call it his birthday gift ;)

So, I made my way back to the market to buy another sirloin roast. Jon decided we should make a double batch, so we bought two roasts. I found my meat slicer as we were cleaning out closets. I absolutely Love that slicer. It makes slicing the jerky quick and easy.

Jon has been told to stay out of this batch, we will see if I have any jerky for my road trip across country in a few days...

I will share my basic marinade recipe for jerky. But be warned, just like every good cook, I have my secrets that I just can't share. One of the secrets I won't share are the brand names of the ingredients I use. I admit I am a total snob when it comes to jerky. If even one of my ingredients is missing in the brand I prefer, jerky won't be made until the "right" brand is available.

Play with the recipe until you find a marinade that you like best. Once you get it right, people will be begging you for your recipe!

I have several variations of my marinade recipe for the different meats I dry- chicken, turkey, steak,bison, and venison. Again, don't be afraid to experiment. You will be rewarded for your bravery.

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

Basic Jerky Marinade
Enough for about 3 lbs of meat

1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/4 cup vinegar
3 TBS liquid smoke
1/2 tsp black pepper
2 TBS brown sugar
fresh garlic, chopped
1/2 tsp onion powder
2 TBS ketchup
1 1/4 tsp salt
hot sauce

Combine all ingredients together in a zip top bag.