Friday, June 28, 2013

Vietnamese Caramel Shrimp Banh Mi

Hello bloggers and friends! Today, we are taking a trip over seas for a delicious recipe called Caramel Shrimp Banh Mi. Banh mi is a loose term for bread. All types of bread to be exact. Bahn mi is very similar to a baguette. The only difference is a baguette has a thicker crust.

Tonight's dinner (or lunch if you choose) is really simple, and definitely hand food. I chose this particular recipe because I have been busy knitting, and spending time with my family. I really didn't want to occupy too much time in the kitchen. Speaking of the kitchen, why don't we break, and I'll meet you all there!

Caramel Shrimp Banh Mi
Serves 4

You will need:

  • 1 baguette (cut into 4 sandwich sized lengths and sliced in half)
  • 4 tablespoons mayonnaise
  • 1/4 cup pickled daikon radish
  • 1/4 cup pickled carrots
  • 1/2 cup cucumber (thinly sliced)
  • 1 large handful cilantro
  • 2 birds eye chilies (sliced, optional)
  • soy sauce to taste

For the Shrimp, you will need:

  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons water
  • 1 tablespoon oil
  • 1 shallot (finely diced)
  • 2 cloves garlic (chopped)
  • 1 pound shrimp (peeled and deviened)
  • 1 tablespoon fish sauce
  • pepper to taste


  1. Heat the sugar and water in a pan on medium-high heat until it caramelizes and turns a dark brown.
  2. Carefully add the water and heat until the caramel dissolves.
  3. Remove from heat and set aside.
  4. Heat the oil in a pan.
  5. Add the shallot and garlic and saute for 3 to 5 minutes.
  6. Add the shrimp, caramel sauce, fish sauce and pepper, then cook until the shrimp is pink all over, about 2 to 3 minutes.
  7. Assemble the sandwiches, putting mayonnaise, carrots, cucumber, cilantro, radish, chiles, and soy sauce along with the shrimp on each baguette.
  8. Enjoy!

I hope you enjoy these handy, delicious sandwiches. They make for a great Summer dinner, lunch, second breakfast, or elevensies. Kudos to those who get that semi-reference! I'll be back again tomorrow with another recipe, but until then... Have a great day, and happy blogging to all!

Thursday, June 27, 2013

Buffalo Quesadillas

Hello friends and foodies! Today we are going to be working with a new type of meat for our dinner recipe. The meat of choice today is bison. Before we begin, I want to fill everyone in on how to cook and handle ground bison meat. Bison resembles ground beef, but prior to cooking, bison is a deep red. Bison does not marble like beef. This allows the bison to cook more rapidly, so one should be cautious because the bison can overcook.

Now, this recipe does not have temperatures for cooking, so here's an outline, and yes, you will need a cooking thermometer:

  • Rare - 140 degrees
  • Medium - 145 degrees
  • Well - 160 degrees

It is said that bison should be cooked rare to medium for the best flavor, but I say cook to your liking. With that knowledge, why don't we head out to the kitchen and make some quesadillas? Let's go!

Buffalo Quesadillas
Yields 4 servings

You will need:

  • 1 pound 100% lean, grass-fed ground buffalo
  • 1 cup pico de gallo
  • 1 cup shredded cheddar jack cheese
  • 8 small whole wheat flour tortillas
  • cooking spray
  • salt
  • fresh pepper


  1. Form 4 flat patties, as thin as you can. 
  2. Season with salt and pepper. 
  3. Heat a pan to medium-high heat, then when hot, lightly spray the pan with cooking spray and add the burgers. 
  4. Cook the burgers about 2 minutes on each side or to your liking (see cooking temperatures above). 
  5. Set aside.
  6. Clean the pan and heat on medium heat. 
  7. Lightly spray with cooking spray and place 4 tortillas on the pan (if your pan is small, you can do one at a time). 
  8. Place 2 tablespoons cheese on each tortilla, followed by 2 tablespoons pico de gallo.
  9. Top with the buffalo burger, then the remaining 2 tablespoons pico de gallo and 2 tablespoons cheese on each. 
  10. Place the other tortilla on top, then flip and cook until the cheese melts on the other side.
  11. Enjoy!

I hope you and your family enjoy this awesome twist on the ordinary quesadilla. I've heard that once you start using bison, it's harder to switch back to ordinary ground beef considering how much healthier bison is. Let your taste buds be your guide, and enjoy the tastier things in life. As always, I'll be back tomorrow. Until then, have a great day and happy blogging to all!

Wednesday, June 26, 2013

Dani Wednesdays: Corn Pudding

Hello and good day. I am back from vacation and recovering from all the good food and beverages. Kentucky was a wonderful place to visit. The hospitality is unbeatable. Today’s recipe is in celebration of the corn pudding my cousin made, while we were over for dinner. It is not the actual recipe, but it was close.

Corn Pudding – The Taste of Sunshine in your Mouth


  • 1 – 15 oz. can of corn (drained)
  • 3 Tbsp. sugar or honey
  • ½ tsp. salt
  • ½ c. flour
  • 1 egg, beaten
  • ½ c. cream
  • ½ c. milk, I used NF because it was what I had
  • 2 Tbsp, melted butter
  • ½ small white onion, minced


  1. Preheat oven to 350 degrees.
  2. Mix all of the above ingredients until combined, but do not over mix.
  3. Pour ingredients into a well greased shallow baking dish.
  4. Bake until the top is golden brown and tester comes out clean.
  5. Let cool for approximately 10 mins.
  6. Serve and enjoy.

This is so tasty I could eat the whole pan. However, it is also a great side dish for BBQ, chicken and shrimp. Experiment with it and have fun.


Tuesday, June 25, 2013

Salsa Chicken and Roasted Summer Squash

Hey, hey, hey bloggers and friends! Welcome to another entry to The Tasteful Texan. Today, we will be working with some really great food. I enjoy eating Summer squash. I enjoy it even more when my sister sears it with a little bit of lemon juice and a dab of salt. Yum yum! That's not what we will be doing today, but I couldn't help myself from sharing my foodie love.

We will also be making salsa chicken. This recipe doesn't call for a specific brand of salsa, but I buy Riverwalk Cantina salsa. It's a local brand from San Antonio, and one of my favorites. You can find it in your  neighborhood grocery store or Walmart. You can use whatever brand salsa you prefer though. So, grab your cooking utensils and I'll meet you in the kitchen like always!

Salsa Chicken and Roasted Summer Squash

For the Squash, you will need:

  • 2 pounds summer squash, cut into bite size pieces
  • 1 red onion, thinly sliced
  • 8 to 10 garlic cloves, thinly sliced
  • 1/4 cup coconut oil
  • Sea salt 
  • Black pepper to taste
  • 1/2 cup fresh basil, finely diced

For the Chicken, you will need:

  • 4 boneless skinless chicken breast halves
  • 5 teaspoons taco seasoning mix
  • 1 cup salsa
  • 1.5 cup shredded cheddar cheese
  • 2 tablespoons sour cream


To make the Squash: 

  1. Preheat the oven to 450. 
  2. In a large mixing bowl, toss together the squash, onions, and garlic with the coconut oil, salt, and pepper. 
  3. Spread the squash evenly on a baking sheet and bake in the center of your oven for 30 minutes.
  4. Stir the mixture half way through the cooking time. 
  5. Toss the roasted squash with the diced fresh basil.

To make the Chicken:

  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts in a lightly greased 9×13 inch baking dish.
  3. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  4. Bake for 25 to 35 minutes, or until chicken is tender and juicy, and the juices run clear.
  5. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.
  6. Top with sour cream.
  7. Enjoy!

Thank you for joining me today. I'll be back tomorrow with another recipe, and then on Wednesday, Dani should be back here as well. Until then, happy blogging to all and I'll catch you on the flip side!

Monday, June 24, 2013

Brown Sugar Chili Salmon

Hello friends and bloggers! Welcome to The Tasteful Texan! I'm your host, Mandie. Tonight we will be making a delicious salmon dinner. The inspiration for choosing this meal was my dinner last night. My family decided to have pancakes, bacon, and cheesy eggs for dinner. I wanted to run with the sweet factor from that.

Tonight's salmon isn't going to be overwhelmingly sweet, but it will have your taste buds screaming HOLY WOW! Now, I love salmon. I know we use it a lot here, but it's the one fish that I can never get enough of. So let's grab our aprons and cooking necessities and I'll meet you in the kitchen like always!

Brown Sugar Chili Salmon
Serves 4

For the Salmon, you will need:

  • 2 tablespoons light brown sugar
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • cayenne pepper
  • 4 (5-ounce) salmon fillets
  • 2 tablespoons extra-virgin olive oil
  • 1 lime, thinly sliced into rounds

For the Crema, you will need:

  • 1/2 avocado, peeled and pitted
  • 2 tablespoons sour cream
  • 2 tablespoons fresh lime juice
  • 1 garlic clove
  • 1/4 cup fresh parsley, stemmed
  • 1/4 teaspoon salt


  1. In a blender or food processor, combine the avocado, sour cream, lime juice, garlic, parsley, and salt, and pulse until smooth. The consistency should be similar to cake batter--thick yet spreadable. To thin it if necessary, add a tablespoon or two of water and pulse to incorporate. 
  2. Cover and set aside until ready to serve. 
  3. In a small bowl, combine the brown sugar, chili powder, salt, and the cayenne pepper. 
  4. Lay the salmon on a work surface and sprinkle the brown sugar mixture evenly over each filet, rubbing it into the flesh on all sides.
  5. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add 2 of the salmon fillets (skin-side-up if they have skin on) and cook, undisturbed, until the underside is crisp and just beginning to blacken, about 4 minutes. 
  6. Flip the fillets and cook an additional 4 minutes, until the fish feels firm to the touch. 
  7. Remove to a plate immediately. 
  8. Add the remaining tablespoon of oil to the pan and swirl to coat. 
  9. Add the remaining 2 fillets of salmon and repeat the cooking process. 
  10. Once all of the salmon is cooked and transferred to a plate, add the lime slices to the now-empty pan and cook just until they begin to caramelize, about 30 seconds. 
  11. Flip and cook for an additional 30 seconds.
  12. To serve, divide the salmon fillets among four plates and spoon 2 generous tablespoons of crema over each. 
  13. Press a caramelized lime slice into the crema to garnish.
  14. Enjoy!

Have a wonderful evening, and I'll be back again tomorrow. Until then, happy blogging to all, and I'll catch you on the flip side!

Sunday, June 23, 2013

Orecchiette Pasta with Caramelized Eggplant

Welcome friends and foodies to another entry of The Tasteful Texan! It's Sunday here in the states, and that means I'm looking for an easy supper to feed my family. I honestly can't think of anything easier than pasta, other than a casserole and I've done a billion of those here. Obviously, there will be a little bit of work, but I don't really mind as long as I don't have to slum in the kitchen for 2 hours.

We will be working with orecchiette pasta today. Orecchiette roughly means "small ear". If you look closely at one of the pasta pieces, you can see a resemblance to the curvature of an ear. This pasta is typical in Puglia, a Southern region in Italy.

I don't want to ramble today, so I'm going to cut to the chase. I'm ready to get in the kitchen and create food magic. Are you ready to join me? Excellent! Let's go!

Orecchiette Pasta with Caramelized Eggplant
Yields 4 servings

You will need:

  • 1/2 pound ground pork
  • 1.25 teaspoons sea salt, divided use
  • 1/2 teaspoon black pepper, divided use
  • 1/4 teaspoon fennel seeds, lightly toasted and crushed
  • 1/4 teaspoon red pepper flakes
  • 4 cloves garlic, pressed through garlic press, divided
  • 1 teaspoon dry oregano
  • Olive oil
  • 1 small onion, finely chopped
  • 4 Italian eggplants (small variety), diced into small, 1/2” cubes
  • 1/3 cup red wine
  • 1 (28 ounce) can diced tomatoes
  • 8 ounces Orecchiette pasta
  • 1 tablespoon fresh oregano leaves, roughly chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 cup grated Asiago cheese for garnish


  1. In a medium-size bowl, add the ground pork, 1/4 teaspoon of the sea salt, 1/4 teaspoon of the black pepper, the red pepper flakes, 1 clove of the pressed garlic and 1/4 teaspoon of the dry oregano, and mix well with fingers to combine, then set aside.
  2. Place a heavy-bottom braiser or large pan over medium-high heat, and add about 2 to 3 tablespoons of olive oil to it. 
  3. Once the oil is hot, add in the onion and the eggplant, and sauté/caramelize for about 6 minutes until a light golden color. 
  4. Once caramelized, remove the eggplant/onion mixture with a slotted spoon, and set aside for a moment. 
  5. Add another little drizzle of olive oil, and the ground seasoned pork to the pan by taking little chunks and crumbling them. 
  6. Sauté the pork in the oil, gently moving it with a spoon to brown, but not break up, for about 4 to 5 minutes. 
  7. Next, add the eggplant/onion mixture back into the pan with the pork, add the remaining 1 teaspoon of salt and 1/4 teaspoon of black pepper, as well as the remaining 3 cloves of pressed garlic. 
  8. Stir the mixture together gently, and then add the wine in, scraping up the browned bit on the bottom of the braiser/pan. 
  9. Add in the diced tomatoes and the remaining dry oregano, stir, and place the lid slightly askew on the braiser/pan, and simmer on low for 45 minutes until thickened.
  10. During the last 20 minutes that the Ragu cooks, cook the Orecchiette pasta according to package instructions. 
  11. When the pasta is cooked, drain the pasta, and drizzle with some olive oil to keep it from sticking, then leave it in the colander covered with a kitchen towel to keep warm until the sauce is finished.
  12. Once the Ragu has simmered, turn the heat off, and add the chopped fresh oregano and parsley, then stir to combine. 
  13. Add the cooked pasta directly into the sauce and gently fold the pasta with the Ragu. 
  14. When the pasta is well coated with the sauce, spoon equal amounts into bowls, drizzle with a touch of olive oil, and garnish with a generous amount of the grated Asiago cheese.
  15. Enjoy!

Have a great remainder of your weekend. I'll be back again tomorrow, but until then, happy blogging and I'll catch you on the flip side!

Saturday, June 22, 2013

Breakfast Saturday: Bacon Waffles and Scotch Eggs

Good morning friends and foodies! It's the 1st weekend of Summer, and must I add that it's a hot one? I've been really bad lately. My eating habits are similar to that of a hibernating bear. That tends to happen when Summer rolls around. I gorge myself on horrible stuff, stay inside, and avoid all life forms. When Winter rolls around, that's when I come out from hiding and eat properly, exercise, and maintain a healthy lifestyle.

Seeing as it is Summer, I have been in a greasy bacon-y mood. Today, we are going to be making bacon waffles and Scotch eggs. The bacon won't be as greasy, so I'm sure I can huddle in a cool corner and exercise this meal off later. No worries, right? Anyway, Scotch eggs are hard-boiled eggs, wrapped in sausage, coated in bread crumbs, and deep fried. Sounds unhealthy, yes? It might be. No judgement on my part though, haha. Scotch eggs are really popular in the UK, but I wanted to bring them to our tables today to accompany our amazing waffles. So, now that I've blabbed your ears off, are we ready to get into the kitchen? Let's go!

Bacon Waffles and Scotch Eggs

For the Waffles, you will need:

  • 8 slices bacon
  • 2 tablespoons brown sugar
  • 3 cups flour
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 2.5 cups buttermilk
  • 2/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract

For the Scotch eggs, you will need:

  • 6 hard-cooked eggs, well chilled
  • 1 pound breakfast sausage
  • 1/2 cup flour
  • 2 eggs, beaten
  • 3/4 cup fine bread crumbs
  • Vegetable oil for frying


To make the Waffles:

  1. Preheat an oven to 375 degrees. 
  2. Coat a baking sheet with cooking spray. 
  3. Arrange the bacon on the prepared baking sheet, and sprinkle with 2 tablespoons brown sugar. 
  4. Bake in the preheated oven until the bacon is crispy and the brown sugar is caramelized, about 10 to 15 minutes. 
  5. Immediately remove the bacon to a cutting board, cut into small pieces, then set aside.
  6. Preheat a waffle iron, then grease with cooking spray.
  7. Whisk the flour, 1/2 cup brown sugar, baking powder, baking soda, and salt together in a large bowl. 
  8. Beat the eggs, buttermilk, vegetable oil, and vanilla together in a separate bowl. 
  9. Fold the wet mixture into the flour mixture. 
  10. Add the bacon and stir, being careful to not over mix.
  11. Ladle the batter into the preheated waffle iron and cook until golden brown.

To make the Scotch eggs:

  1. Peel the eggs and set aside. 
  2. Divide the sausage into 6 portions. 
  3. Roll each egg in flour and with your hands, wrap a portion of the sausage around each egg.
  4. Dip the sausage-wrapped eggs into the beaten eggs, then roll in bread crumbs. 
  5. Heat vegetable oil to 350 degrees.
  6. Cook each egg in the oil for about 4 to 5 minutes or until the sausage is cooked and browned. 
  7. Drain on paper towels. 
  8. Serve warm.
  9. Enjoy!

I hope your family enjoys this delicious breakfast! I'll be back again tomorrow with a new recipe, but until then, have a great day and happy blogging to all!

Friday, June 21, 2013

Welcome Back Party, Anyone?

Hey friends and bloggers! I'm back from my brief Birthday hiatus, and I'm ready to share a cake recipe with you all. I know I said I might be around on my Birthday, but I changed my mind and decided on having some much needed family time. I also stated that Dani would be returning on Wednesday. She was back, technically, but she was recuperating from what I assume was a wild vacation, haha. We will definitely get back to normal by next week, I promise.

Before we get started, I wanted to share what my amazing family got me for my Birthday yesterday. I'm also going to share an obligatory cake photo, but pardon my messy stove. We had "Messy Marvins" last night. Those are sloppy joes, but with a more mature name.

I am a huge Star Wars fan, so my brother and sister got me a Pop Vinyl Boba Fett to go along with my talking Chewbacca and my Darth Vader M&M candy bobble head thing. His head jiggles. My other brother bought me a charcoal art pencil set. I'm always drawing, so his gift was perfect. Actually, both gifts were perfect. 

This is my delicious vanilla cake with cream cheese frosting. I'm a simple woman, really. All it takes is a cake like this, and a ton of candles (which they had). It was super sweet and I ate 2.5 pieces... Not all in one sitting though! I'm not sure my body could handle that much sugar in one sitting. 

So, now that I shared my special day, are you ready to make a cookie cake? Let's do it!

Funfetti Cookie Cake

You will need:

  • 1 cup unsalted butter, at room temperature
  • 1.25 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 egg
  • 2.5 cups all purpose flour
  • 1/4 cup cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup rainbow jimmy sprinkles
  • 2 tablespoons rainbow nonpareil sprinkles
  • Half recipe buttercream icing (click HERE), or canned frosting

  1. Preheat oven to 375 degrees.
  2. With an electric mixer, beat together the butter and sugar until it is light and fluffy, about 2 to 3 minutes.
  3. Add the vanilla, almond, and egg and beat until well combined, scraping down the sides as necessary.
  4. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  5. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix until just combined.
  6. Use a rubber spatula to fold in the sprinkles and combine until well distributed. 
  7. Be careful not to mix too much at this point or the sprinkle colors will start to bleed into the dough.
  8. Shape the dough into a circle and roll it out on a lightly-floured surface until it's a 1/2" to 2/3" thick disc.
  9. Transfer to a cookie sheet and bake for 20 to 25 minutes, rotating the pan halfway through, until the edges are just golden brown.
  10. Cool the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
  11. Transfer icing to a piping bag fit with a medium start tip and decorate cookie cake as desired.
  12. Enjoy!

I will be back later with an actual dinner recipe (unless you readers request something like dessert). Until then, happy blogging to all and I'll catch you on the flip side!

Tuesday, June 18, 2013

Stuffed Flounder

Hello foodies! Welcome to another edition of The Tasteful Texan! Today, we will be dealing with a new type of fish. We've been doing a lot of seafood recipes, but we've never dealt with a whole fish before. It can seem a little intimidating, or even gross to some. It's really not that bad.

The fish we will be preparing today is the flounder. Yes, just like the fish Ariel from The Little Mermaid is accompanied by the entire movie. There are at least 6 known species of flounder, such as Gulf flounder, Summer flounder, European flounder, and Olive flounder. All flounder are flatfish, which makes them asymmetrical, as well as having both eyes on one side of their head as opposed to one eye on either side like most fish.

So, now that we know a little about of food, are we ready to get in the kitchen and make some grub? I sure am! I'll meet you there.

Stuffed Flounder
Makes 6 servings 

You will need:

  • 1 whole flounder
  • 1 cup butter, divided
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3 cups chicken-flavored dry bread stuffing mix
  • 1 (6 ounce) can lump crabmeat
  • 1 (4 ounce) can small shrimp, liquid reserved
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Cajun seasoning


  1. Preheat the oven to 300 degrees. 
  2. Lay the fish down dark side up. 
  3. Make an incision next to the backbone on both sides, stopping before the head and tail. 
  4. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
  5. Melt 1/2 cup of butter in a skillet over medium heat. 
  6. Saute the onion and celery in the butter until just tender. 
  7. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. 
  8. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
  9. Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. 
  10. Brush the outside of the fish with melted butter, and season with the Old Bay and Cajun seasoning.
  11. Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
  12. Enjoy!

As usual, I'll be back tomorrow with something equally as tasty. I hope you have a great day, and I'll catch you on the flip side. Happy blogging to all!

Monday, June 17, 2013

Chicken Avocado Casserole

Welcome friends, bloggers, and foodies! As you can tell, lately I've been on a bacon and avocado kick. I can't help it though. Bacon is such an easy way to make any meal extraordinary. It's also available year round. Avocado, however, is in season. It's easier to get your hands on grade A quality avocado during the summer.

Usually, I can find avocado at other times, but they're never as fresh as Summertime. For tonight's dinner, we will be utilizing that amazing fruit. Yes, if you didn't know, avocado is technically a fruit because it grows on a tree, as opposed to in the ground like vegetables. Did you know that the avocado originated in Puebla, Mexico? The oldest evidence of avocados was around 10,000 BC, in a cave in Coxcatlan, Puebla, Mexico. Knowledge is awesome, right? So, now that the smart stuff is out of the way, are you ready to get to the fun stuff like cooking? I am! I'll meet you in the kitchen. Let's go!

Chicken Avocado Casserole
Yields 8 servings

You will need:

  • 7 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 8 skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1 cup light cream
  • 1 cup chicken broth
  • 3/4 teaspoon Kosher Salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 dashes hot pepper sauce
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried basil
  • 3 cups sliced fresh mushrooms
  • 1/4 cup sherry
  • 1/2 cup sliced almonds, toasted
  • 2 avocados

  1. Preheat the oven to 350 degrees. 
  2. Melt one tablespoon of butter in large heavy skillet. 
  3. Add olive oil and swirl together with the butter. 
  4. Add chicken and saute until chicken pieces are browned and juices run clear. 
  5. Turn the pieces to brown evenly while sauteing. 
  6. Place the chicken breasts in 9x13 baking dish and set aside.
  7. Melt 4 tablespoons of butter until foamy. 
  8. Stir in flour, and cook for three minutes, stirring constantly. 
  9. Slowly add the cream and chicken broth. 
  10. Continue stirring and cooking until smooth and thickened. 
  11. Season sauce with Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs, then set aside.
  12. Saute the mushrooms in the remaining two tablespoons of butter. Add sherry and cook until reduced. 
  13. Place the mushrooms over the chicken. 
  14. Pour the sauce over the chicken and mushrooms. 
  15. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. 
  16. Peel and slice avocados lengthwise and place over chicken before serving.
  17. Enjoy!

I'll be back tomorrow with another scrumptious recipe. Just a heads up, I will be taking Thursday off. It's my birthday. I might be around with a cake recipe, or some dessert recipes... who knows? Any way, have a great day and I'll catch you on the flip side. Happy blogging to all!

Sunday, June 16, 2013

Father's Day Edition: Grilled Honey-Cumin BBQ Packs

Welcome friends and bloggers! It's Father's Day, and what better way to celebrate than heating up the grill and knocking back a few brewskis (provided you're of legal drinking age). I'm not going to go into a sob story, but I will not be celebrating this year. I have not celebrated Father's Day since 2008, when my amazing father passed away.

This entry is sort of my way of keeping his memory alive. My dad LOVED to grill. It was sort of "his thing". Well, that and fishing. Those two things sort of coincide, right? He catches the fish and grills them. Yea, it works. Haha. Well today, we will be making honey-cumin BBQ pork packs. They're simple to throw together, only take a total time of 40 minutes to make, including prep time, and they come out smelling and looking delicious! So, let's grab Dad and get cooking!

Grilled Honey-Cumin BBQ Packs
Serves 4

You will need:

  • 1/2 cup barbecue sauce
  • 1/4 cup honey
  • 2 teaspoons ground cumin
  • 4 pork boneless rib or loin chops, 3/4 to 1 inch thick
  • 2 large ears of corn, each cut into 6 pieces
  • 1 cup baby-cut carrots, cut lengthwise in half
  • 2 cups refrigerated, cooked new potato wedges
  • 1 teaspoon salt


  1. Heat coals or gas grill for direct heat. 
  2. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  3. Mix the barbecue sauce, honey and cumin in small bowl. 
  4. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet, then sprinkle with 1/4 teaspoon salt. 
  5. Spoon 3 tablespoons of the sauce mixture over the pork and vegetables on each sheet.
  6. Fold the foil over the pork and vegetables so the edges meet. 
  7. Seal the edges, making a tight 1/2-inch fold, then fold again. 
  8. Allow a little space on the sides of the foil for circulation and expansion.
  9. Grill the packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. 
  10. Place the packets on plates, and cut a large X across top of each packet, then fold back the foil.
  11. Enjoy!

Some of the instructions red a bit funny, but they are super simple to understand. If you have any questions, feel free to leave them in the comment box below, and I will be sure to answer them for you. So, go out, grill and have fun with Dad! I'll be back tomorrow, but until them, have a great day and happy blogging to all!

Saturday, June 15, 2013

Breakfast Saturday: Sweet Potato Breakfast Skillet

Good morning bloggers and friends! Welcome to another truly delicious Breakfast Saturday. After a horrible day and night yesterday, I decided I needed some greasy, cheesy, down-home cooking. What better than a skillet breakfast chock full of cheese, jalapenos, sweet potatoes, and eggs? Well, technically, I could one up and have us make triple chocolate donuts. That would definitely make any girl feel good, but today, I just wanted something that hit close to home. As many would call it: Comfort Food.

So, let's grab the family, our aprons, and that delicious cup of java, and I'll meet you in the kitchen!

Sweet Potato Breakfast Skillet
Yields 3-4 servings

You will need:

  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 large sweet potatoes, peeled and chopped
  • 1/2 cup frozen roasted corn (or regular frozen corn)
  • 1 cup black beans, canned or homemade
  • 1 jalapeno, seeded and diced
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup shredded Monterrey jack cheese
  • 3 eggs

  1. Heat the olive oil in a large skillet over medium-high heat. 
  2. Add the onion and saute for about six minutes, until tender. 
  3. Add the garlic, jalapeno and frozen corn, and continue to saute for another four minutes. 
  4. Add the cumin and toss well.
  5. Add the sweet potatoes and black beans, then reduce heat to low, cover skillet and let cook for about 20 to 25 minutes until the sweet potatoes are tender. 
  6. Check every five minutes or so to make sure the potatoes aren't sticking to the bottom of the pan. 
  7. You can add a little water if the mixture seems too dry.
  8. Preheat the broiler.
  9. Add cayenne pepper and salt to the sweet potato mixture, then add cheese and stir over low heat until all the cheese has melted. 
  10. Crack three eggs on top of mixture then transfer to the oven and broil on high for 3 to 5 minutes until the eggs are cooked through.
  11. Serve with some hot sauce and enjoy!

I hope you all have a great weekend. Our amazing Dani should be back this next Wednesday, and she has some great stuff for us all. She'll be doing something a little different this week, so hang tight and let's welcome her back with open arms! Until tomorrow, friends, I'll catch you on the flip side and happy blogging to all!

Friday, June 14, 2013

Pepper Dogs with Smoked Bacon & Onion Marmalade

Welcome bloggers and friends! I was talking to my bestie, Steph, online today. She is pregnant and craving some super weird food. As we all know, this tends to happen with pregnant ladies. She was telling me about eating a cheese stuffed, bacon wrapped, chili and cheese topped fried hot dog. Well, to a non-pregnant person, like myself, it sounds like a heart attack on a bun, but if she likes it, who am I to diss it? That sparked the idea for today's blog entry.

We will be making pepper dogs topped with bacon and an onion marmalade. This is one of those meals for a small family, or a great big gathering of friends. It's popular in New Orleans during Mardi Gras. It's not Mardi Gras now, but that won't stop us from enjoying a good thing. So, as usual, I will meet you in the kitchen for some grub! Allons-y!

Pepper Dogs with Smoked Bacon & Onion Marmalade

You will need:

  • 1 (1-pound) package Zatarain's Crawfish, Shrimp, & Crab Boil seasoning mix
  • 1 (or more) packages hot dogs
  • 2 to 3 strips bacon
  • 1 tablespoon mustard seed
  • 1/2 cup apple cider vinegar
  • 5 Vidalia onions, diced
  • 1/2 cup light brown sugar
  • 1/4 cup cane syrup


  1. In a large stockpot, mix 8 quarts water and the seasoning mix. 
  2. Bring the mixture to a boil over high heat. 
  3. Add the hot dogs to the pot, and cook according to package directions.
  4. Preheat the oven to 350 degrees. 
  5. Lay the bacon onto a baking sheet lined with parchment paper and cook for 20 to 25 minutes, until each strip is evenly crispy. 
  6. Remove and chop the bacon into small pieces, then set aside.
  7. Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and get slightly browned. 
  8. Add the vinegar and remaining ingredients (including the bacon) to the pot. 
  9. Cover and raise the temperature to medium-high. 
  10. Allow the onions to sweat on the heat for about 20 minutes, stirring the pot a few times. 
  11. After 20 minutes, remove the cover and continue to cook on medium heat until most of the liquid is reduced and the onions are dark in color, approximately 45 minutes to one hour.
  12. To assemble, place the dogs in buns, top with the onion marmalade, and add any additional toppings you like.
  13. Enjoy!

Thank you for joining me today. I hope your family enjoys these delicious hot dogs. They're definitely not your grandmother's hot dogs... As always, I'll be back tomorrow with another recipe. Have a great day, and happy blogging to all!

Thursday, June 13, 2013

Late Night Changes

Hey everyone!

As you can see, Everyday Meals got a name change. I decided that I wanted something a little more personal. I also changed the URL for the blog.

Thanks for continuing to visit this blog, and we appreciate you all!


Adventures in Sushi Making!

Welcome ladies and gents! Today, we are going to try something that has intimidated me for a long time... making sushi. When I talk to people, a majority of them assume that sushi is just raw fish and a bunch of rice.  Not all sushi is raw fish. Today's recipes contain crab meat as well as cooked chicken. In reality, there are a many types of sushi. To name just a few:

  • Chirashizushi (scattered sushi) - a bow of sushi rice topped with raw meat or fish and garnishes
  • Inarizushi - pouches of fried tofu filled with sushi rice
  • Makizushi (rolled sushi) - the type of sushi we will be making today
  • Narezushi (matured sushi) - fermented sushi, to be eaten after roughly 6 months
  • Oshizushi (pressed sushi) - A box-shaped for of sushi, popular in Osaka, Japan

I will be including a How-To video at the end of today's entry, in case you choose to go the visual route. So, let's push those nervous feelings aside and make some sushi!

California Sushi Roll

You will need:

  • 1 cup short grain sushi rice
  • 1 avocado
  • 1 English cucumber 
  • ½ cup Crab Meat (real or imitation)
  • ½ tablespoon rice wine vinegar
  • sushi paper (nori seaweed) 
  • soy sauce
  • mayonnaise to taste
  • wasabi
  • pickled ginger

  1. Rinse the sushi rice under running water until water is almost clear, and then cook with 1 cup of water in a rice cooker. 
  2. If you don’t own a rice cooker, simmer rice in a pot, covered, for 15 to 20 minutes or until done. 
  3. Place cooked rice in a bowl to cool. 
  4. Add the vinegar and mix gently while fanning the rice to cool it, then set aside.
  5. Peel the cucumber and avocado, then slice into long, thin strips, and set aside.
  6. Put a seaweed sheet (nori) shiny-side down on a bamboo mat (if using one). 
  7. Spoon rice on the nori sheet and spread to the edges, but leave about 1 inch at the furthest end from you.
  8. Leaving about an inch on the edges of the spread rice, put a line of crab, cucumber and avocado across the rice.
  9. Roll the mat (nori, if not using a mat) beginning with the edge closest to you. 
  10. Continue to roll until you reach the reserved inch you left at the furthest edge. 
  11. Put some water across the reserved portion of the nori, and roll it completely over. 
  12. Press down firmly on the edge to ensure a tight adhesion. 
  13. Release the bamboo mat and pull it back towards you, leaving the sushi roll in place.
  14. Dip a long, sharp knife in cold water to prevent it from sticking to the sushi rice. 
  15. Slice the roll into small pieces. 
  16. Make the second roll using the same method.

Buffalo Chicken Sushi

You will need:

  • 1 cup rice short grain sushi rice
  • 2 cups water
  • 1/4 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 sheets nori
  • 1 cup cooked shredded chicken
  • 1/4 cup hot sauce
  • 2 ribs celery, cut into thin strips
  • 2 carrots, peeled and cut into thin strips
  • 1/2 cup blue cheese, crumbled

  1. Bring the water and rice to a boil, reduce the heat, cover and simmer until the water has been absorbed, about 15 to 20 minutes.
  2. Meanwhile, heat the vinegar, sugar and salt in a pan over medium heat until the sugar and salt have dissolved, set aside and let cool.
  3. Spread the rice out in a large wide bowl and fold in the vinegar mixture.
  4. Place a sheet of nori on a sushi mat with the shiny side down and cover 3/4 (75%) of it with a thin layer of rice. 
  5. Place a row of buffalo chicken, celery, carrots, and blue cheese down 1 inch away from the edge and roll it up. 
  6. Repeat 3 more times.
  7. Slice each roll into thin pieces with a knife dipped in cold water, plate, and enjoy!

Okay folks, I'm going to leave you with this instructional video of how to make the California Roll. You do the same movements when making any rolled sushi. So, I bid you all a good day, and I'll be back tomorrow! Happy blogging friends!

Wednesday, June 12, 2013

Dani Wednesdays: Thai Shrimp and Veggie Curry

Hello. I am still on vacation. Thought I would share another clean out your refrigerator recipe with you. This is one of my favorite recipes. You can make this with varying degrees of spiciness. However, the recipe below is for a mild version; increase the red curry paste for more heat. While searching for red curry paste at my local Asian market, a little lady told me the key to a good curry is fish sauce and a bit of sugar. I started making this at home because my local restaurants never used enough vegetables for my liking. Turns out this tasty treat was super simple and saves me money by eating at home. Remember, if you do not like the veggies or protein I have chosen, use what you like; the basic recipe is the same.

Thai Shrimp Veggie Curry
Serves 4 people Cook time: 45 mins

  • ½ lb shrimp – Deveined and shell removed (26-30 per lb)
  • Salt
  • Pepper
  • Garlic powder
  • 1 zucchini
  • ½ lb asparagus
  • 1 onion – cut into large chunks
  • 1 clove garlic – pressed or minced finely
  • Juice of 1 lime
  • 1 – 15 oz can of coconut milk
  • 1 tbsp of fish sauce
  • 1-2 tbsp of sugar
  • 1 tbsp of red curry paste (I use Mae Ploy)
  • 3 tbsp of Vegetable oil
  • Cilantro
  • Green Onion
  • Lime

  1. Toss Shrimp with garlic powder, salt and pepper until nicely coated. Cover and place in fridge for about 15 mins.
  2. Heat 1 tbsp on oil in skillet or dutch oven over med-high heat.
  3. Cook shrimp until pink and no longer translucent, approx. 2 mins per side.
  4. Set shrimp aside  on a plate, while you cook veggies
  5. Stir fry produce in 1 tbsp oil, stirring frequently. I prefer my asparagus and zucchini to be tender, yet still firm and crisp. So I stir fry long enough for my onions to begin to brown on the edges about 5 -7 mins. 
  6. Cook to your desired doneness, keeping in mind they will cook a bit more in the sauce. 
  7. Remove veggies from pan to begin work on sauce.
  8. Add remaining oil to pan, add curry paste and whisk to loosen.
  9. To further loosen, add ½ cup cold water and reduce heat to med-low (Purpose of cold water is cool down the ingredients and pan slightly to keep coconut milk from curdling. If this happens, all is not lost; it will still taste good.)
  10. Pour in coconut milk and reduce to low, add garlic, sugar, lime juice and fish sauce
  11. Whisk to combine all ingredients in pan. If sauce gets too thick add more water.
  12. Add veggies, cooking for approximately 10 mins.
  13. Serve over rice or noodles, top with shrimp and sprinkle with cilantro & green onion. An extra wedge of lime is a nice touch so everyone can squeeze a little extra on, if they wish.

This recipe is also great if you have extra chicken, steak, etc from another meal. As far as veggie go, I usually use what I have on hand. One of my favorites to use is carrot because it adds a nice sweetness and brings color to the dish. Bell peppers, broccoli, whatever you like will work fabulously. If you make recipes with items you like, you are more inclined to make it again. Enjoy!

Tuesday, June 11, 2013

Glazed Bacon Meatloaf

Hey ladies and gents! Welcome to Everyday Meals! This week, I will be at home with my hubby and my brother. We don't agree on much. The things we do agree on pertain to food, mostly. It's tough to get a couple of grown men to agree on what to eat! I have to say though, the one thing, food-wise, that we all agree on is meatloaf... and bacon. Always, always bacon.

What man, woman, and child doesn't enjoy a great meatloaf? It's the quintessential American family meal. You serve it along side some mashed potatoes, a tall glass of milk, and voila! We're going to kick it up a bit tonight by topping this delicious meatloaf with a tomato glaze and bacon. Lots and lots of bacon! So, if you all are ready, I'll meet you in the kitchen!

Glazed Bacon Meatloaf
Yield 4 servings

You will need:

  • 1 pound ground beef
  • 10 ounces ground pork
  • 1/2 medium onion, minced
  • 2 cloves garlic, finely minced
  • 1/2 cup panko
  • 1.5 ounces Gruyere cheese, grated
  • 1 large egg
  • 1/4 cup whole milk
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 1 teaspoon pimentón smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper to taste
  • 5 sprigs fresh thyme, stems removed and minced
  • 6 ounces thick-cut bacon
  • 3 tablespoons ketchup
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard


  1. Preheat the oven to 350 degrees.
  2. Add the ground beef, ground pork, onion, garlic, panko, Gruyere, egg, milk, tomato paste, Worcestershire sauce, honey, soy sauce, pimentón, salt, pepper and thyme to a bowl. 
  3. Put a food-safe glove on and use your hand to knead the mixture until uniform.
  4. Line a broiler pan with some parchment paper. 
  5. Shape the meat mixture into a loaf on the parchment paper. 
  6. Top with the bacon, slightly overlapping each slice.
  7. Bake the meatloaf for 30 minutes. 
  8. While the meatloaf is in the oven, make the glaze by mixing the ketchup, honey, Worcestershire sauce, and mustard in a small bowl to combine. 
  9. Remove the meatloaf from the oven and cover with the glaze. 
  10. Return the meatloaf to the oven and bake for another 20 to 30 minutes, or until an instant read thermometer reads 160 degrees. 
  11. Remove the meatloaf from the oven and allow it to rest for at least 15 minutes before cutting into it.
  12. Enjoy!

Thank you for joining me today. I hope your family really enjoys this meatloaf recipe. I'll be back tomorrow, like always. Until then, I bid you all a happy day, and happy blogging to all!

Monday, June 10, 2013

Chicken Fried Steak

Hey, hey, hey bloggers and friends! Welcome to Everyday Meals. I'm your host, Mandie. If this is your first time here, you're in for a treat. Today, we will be tackling chicken fried steak. I'm pretty sure most of you (here in the states) have had this meal at least once in your life time.

Now, no one is really sure of the origins of chicken fried steak. What I do know for sure is that a few people here in Texas claim to have invented it. Others claim that it was carried over from Austrian and German immigrants during the 19th century. If you're actually curious about WHAT chicken fried steak is, it is cube steak that's been tenderized, breaded, and pan fried. It's really, really good. In fact, it's so good, my husband requested this recipe be posted!

Well, now that you have an idea of what you're working with tonight, let's grab our frying pans and meet in the kitchen. See you there!

Chicken Fried Steak
Double Cheddar Bacon Mashed Potatoes

For the Chicken Fried Steak, you will need:

  • 1.5 to 2 pounds top round steak
  • 4 cups self rising flour
  • 2 tablespoons creole seasoning
  • 2 eggs
  • 1.5 cups buttermilk
  • Vegetable oil

For the Mashed Potatoes, you will need:

  • 2 pounds all-purpose potatoes, peeled and sliced
  • 1 jar (1 pound) Ragu ® Cheesy! Double Cheddar Sauce
  • 5 bacon slices, cooked and crumbled
  • 1 teaspoon salt


To make the Chicken Fried Steak:

  1. Cut the round steak into four servings.
  2. Cover a large cutting board with plastic wrap and sprinkle with flour.
  3. Place one piece of meat on the board, sprinkle with flour, and cover with a second sheet of plastic wrap.
  4. Pound the meat with a meat mallet (or the bottom of a heavy pan if you don’t have a mallet) working from the center of the meat out to the edges, until the meat is nearly doubled in size. 
  5. Repeat until all are tenderized.
  6. Lightly salt and pepper the meat and set aside.
  7. Add the seasoning to the flour and mix well.
  8. Beat the eggs well and combine with the buttermilk.
  9. Press each piece of steak in the seasoned flour until well coated, and shake off excess.
  10. Dip the floured meat into the egg mixture to coat, then allow any excess to drain off.
  11. Return the meat to the flour and coat thoroughly, making sure that the entire piece is covered by dry flour. 
  12. Shake off excess.
  13. If a thicker breading is desired, dip a second time in the egg and finish with flour.
  14. Pour 1/2 inch to 1 inch of oil into a large heavy skillet, and preheat to 350 degrees.
  15. When the oil is hot, fry the meat several pieces at a time, but do not crowd the skillet. 
  16. Do not turn until red juices begin to bubble to the surface and the first side is golden brown.
  17. Flip and continue to fry, approximately 5 minutes more, or until golden brown and crisp.
  18. Transfer to a rack to drain.

To make the Mashed Potatoes:

  1. Cover potatoes with water in 3-quart saucepan. 
  2. Bring to a boil over high heat. 
  3. Reduce heat to low and simmer, uncovered, 15 minutes or until potatoes are very tender, then drain. 
  4. Return the potatoes to a saucepan. 
  5. Mash the potatoes.
  6. Stir the Double Cheddar Sauce into the mashed potatoes. 
  7. Stir in the bacon and salt.
  8. Plate with the chicken fried steak, and enjoy!

I'll be back tomorrow, like always, with yet another delicious recipe. If you have any suggestions about what you'd like to see here on Everyday Meals, feel free to leave a comment below this post. All suggestions are welcome, even dessert recipes! I hope you have a great day, and I'll catch you on the flip side. Happy blogging to all!

Sunday, June 9, 2013

Braised Rabbit with Mustard and Fennel

Good morning bloggers and friends! Today's dinner has me feeling a little guilty. We've never made rabbit anything here on Everyday Meals. The reason? I feel bad for eating Thumper. It's hard for me to eat anything that I may consider taking as a pet, but for others, rabbit is just another meat choice. Today, I'm going to do my best to put my feelings aside so we can have a delicious dinner.

As a bonus, since I feel so guilty, I'm going to include a dessert recipe. I'm sure once dessert rolls around, I'll feel less inclined to sob over eating that poor, yummy rabbit. Today's recipes are braised rabbit and vanilla bean cream pie. Sounds delicious, right? Like always, let's grab our cooking utensils and I'll meet you in the kitchen!

Braised Rabbit with Mustard and Fennel
Yields 4 servings

You will need:

  • 1/2 cup Dijon mustard
  • 2 tablespoons yellow mustard seeds
  • One (3-pound) rabbit, cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone
  • Salt
  • Ground pepper
  • 2 tablespoons canola oil
  • 1 medium onion, cut into 1/2-inch dice
  • 1 fennel bulb, cut into 1/2-inch dice
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 4 sage leaves
  • 1/4 cup dry white wine
  • 2 cups rabbit or chicken stock
  • Soft polenta, for serving

  1. In a bowl, blend the Dijon mustard and mustard seeds. 
  2. Season the rabbit parts with salt and pepper. 
  3. Spread the mustard all over the rabbit pieces. 
  4. Cover and refrigerate for a few hours, or over night.
  5. Preheat the oven to 325 degrees. 
  6. In a large nonstick skillet, heat the oil. 
  7. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side, then turn the pieces carefully to keep as much mustard crust on the rabbit as possible. 
  8. Transfer the rabbit to a plate.
  9. Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. 
  10. Add the wine and cook, scraping up the browned bits from the bottom of the pan. 
  11. Add the stock and bring to a boil. 
  12. Nestle the rabbit pieces in the vegetables.
  13. Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until tender. 
  14. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.
  15. Transfer the rabbit to a plate. 
  16. Discard the herbs. 
  17. Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes. 
  18. Season with salt and pepper and return the rabbit pieces to the sauce to heat through. 
  19. Serve in shallow bowls over polenta.

Ready for dessert?

Vanilla Bean Cream Pie

You will need:

  • 9-inch pie crust, baked and cooled
  • 1/4 cup cornstarch
  • 3/4 cup granulated sugar
  • 4 tablespoons butter, melted
  • 1.25 cups heavy cream
  • 1 cup milk
  • 1 teaspoon vanilla extract

For the topping:

  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon

  1. In a small bowl, mix the sugar and cornstarch, then set aside.
  2. On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, heavy cream, and milk.  
  3. After the butter has melted, slowly add the cornstarch and sugar mixture. 
  4. Cook, stirring constantly with a wire whisk just until the mixture is thick and creamy, approximately 10-15 minutes.
  5. Remove from heat and stir in the vanilla extract.
  6. Immediately pour the mixture into the pie crust and drizzle with the remaining 2 tablespoons of melted butter. 
  7. Sprinkle with cinnamon.
  8. Place the pie under the broiler until the butter bubbles. Watch your pie carefully; this will not take long.
  9. Refrigerate for at least 4 hours.
  10. Enjoy!

I hope you enjoy the rest of you weekend. I'll be back tomorrow with another recipe. Until then, happy blogging to all, and I'll catch you all on the flip side!

Saturday, June 8, 2013

Breakfast Saturday: Sausage, Pancake, and Egg Sandwiches

Good morning friends and bloggers! The one thing I really enjoy about the weekends is breakfast with my family. Our normal breakfast staple is cinnamon rolls, or breakfast tacos. When I'm not with my family, I enjoy pancakes. Lots and lots of pancakes. I guess you could say I'm a pancake-a-holic. It could be a problem... I'm not sure yet though.

For today's family breakfast, I wanted to take those pancakes and make them even cooler, hence: sausage, pancake, and egg sandwiches! It's the best of the breakfast world served together, in perfect breakfast-y harmony. You could deconstruct the meal and serve an ordinary breakfast, but this seems like fun to me. So let's grab our syrup jugs and I'll meet you in the kitchen!

Sausage, Pancake, and Egg Sandwiches
Serves 4-5

For the Pancakes, you will need:

  • 2.5 cups self-rising flour 
  • Pinch salt
  • 2 cups milk 
  • 2 eggs 
  • 1/4 cup vegetable oil, plus extra for skillet 
  • Butter, for skillet

For the Eggs, you will need:

  • 8 eggs
  • salt
  • black pepper
  • garlic powder
  • 2 tablespoons butter 
  • 4 crumbled cooked sausage patties

For Assembly, you will need:

  • American cheese slices 
  • Butter 
  • Maple syrup


  1. To make the pancakes: Heat a nonstick griddle to medium heat while you prepare the pancake batter. 
  2. Combine the flour and salt. 
  3. Mix the milk, eggs, and oil together, then add to the flour mixture.
  4. Butter your skillet and then add 1/4 cup of oil to the skillet, which will keep the butter from burning. 
  5. Ladle about 1/4 cup of the batter, for each pancake, onto the skillet. The bottoms of the pancakes should brown in roughly 2 to 4 minutes. 
  6. Flip to finish cooking the other side. 
  7. Cook until lightly golden brown.
  8. Reserve the pancakes in a preheated 200 degree oven until ready to assemble.
  9. To make the scrambled eggs: Preheat a large nonstick skillet over medium heat for 1 minute. 
  10. Crack the eggs into a large mixing bowl and whisk them until the whites and the yolks are combined. Season with salt, black pepper, and garlic powder. 
  11. Add butter to the skillet and allow it to melt. 
  12. Add the eggs and reduce heat to medium-low. 
  13. Add the sausage. 
  14. Stir frequently until soft small curds have developed. 
  15. The more you stir, the creamier the eggs will be. 
  16. Remove from heat.
  17. To assemble: Place a slice of American cheese on top of a pancake, then top with scrambled eggs. 
  18. Top the scrambled eggs with another slice of cheese and place another pancake on top. 
  19. Add a dab of butter and smother with maple syrup.
  20. Enjoy!

I thank you for joining me today! May you and your family have a fun-filled weekend. I'll be back tomorrow with another delicious recipe, but until then... I'll catch you on the flip side, and happy blogging to all!

Friday, June 7, 2013

Honey Mustard Pretzel Chicken

Welcome bloggers and friends! Today's recipe is one I'm really familiar with. My sister made this recipe, but she tweaked it a bit to exclude the honey mustard, so technically it was just pretzel chicken, but it was still delicious. The pretzels give a salty, crunchy aspect to the chicken. This is definitely one of those meals that would please everyone in the family. 

With our chicken, we will be making garlic roasted carrots. Both the chicken AND the carrots roast at 400 degrees, so no need to adjust the oven temperature. The carrots do require an hour to roast, so those should go into the oven first. The chicken only takes roughly 16 to 25 minutes. Speaking of garlic, yesterday I made some garlic green beans and definitely went overboard with the garlic. I'm still suffering from a lingering scent of garlic... So, word to the wise, beware of how much garlic you use... Anyway, let's grab our dredging bowls and I'll meet you in the kitchen! 

Honey Mustard Pretzel Chicken and Garlic Roasted Carrots
Both make about 4 servings

For the Chicken, you will need:

  • 2 cups panko crumbs
  • 2 cups pretzel crumbs
  • 1/2 cup neutral tasting olive oil
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • 1/4 cup bottled water
  • 3 tablespoons red wine vinegar
  • coarse salt and fresh ground black pepper
  • 1.5 pounds boneless chicken breasts
  • 1/2 cup flour, plus more if needed

For the Carrots, you will need:

  • 1 pound medium carrots, peeled
  • 1/4 cup water
  • 4 large garlic cloves
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • salt 
  • pepper


To make the Carrots:

  1. Preheat oven to 400 Degrees.
  2. Throw all the ingredients into the baking dish and toss to combine.
  3. Tent with foil and roast for 30 minutes, or until tender.
  4. Uncover and roast for another 30 minutes, until all the water has evaporated and the carrots are lightly brown in spots.
  5. Transfer the carrots and the garlic to a plate and serve.

To make the Chicken:

  1. Preheat the oven to 400 degrees. 
  2. Lightly grease with oil a large, non-stick baking sheet or roasting pan. 
  3. In a large skillet over medium heat, toast the panko crumbs until lightly golden, stirring constantly. 
  4. Remove from the pan and allow to cool.
  5. In a food processor pulse the pretzels until coarsely ground, then add them to a medium bowl and mix with the panko crumbs. 
  6. Wipe the crumbs out of the food processor.
  7. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
  8. Season with salt and pepper. 
  9. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
  10. Pound the chicken breasts out to an even thickness using a mallet. Season well with salt and pepper.
  11. Set up a dredging station.
  12. Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish.
  13. Working one at a time and using tongs, dredge the chicken in the flour then into the dressing, allowing excess to drip off then into the pretzel crumbs by patting on them if needed. 
  14. Place the chicken on a greased baking sheet.
  15. Bake 16 to 25 minutes depending on their thickness or until cooked through (internal temperature 165 - 174 degrees).
  16. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

Well, that's all for today folks. I'll be back tomorrow with something just as scrumptious. Until then, have a great day, and happy blogging to all!

Thursday, June 6, 2013

Chili Lime Ground Chicken Burgers

Good morning bloggers! Summer is here, and school is out. What better time to whip out the grill and celebrate? Well, if we want to be realistic, any time is a good time to celebrate, but I'm going to use family time with the children as my choice for celebration this time.

I know we've grilled delicious burgers and steaks in the past, but I wanted to do something a little different. I'm 100% positive that we've never made ground chicken burgers. I like the idea, actually. But anyway, I'm ready to whip out the grill, so I'll meet you all outside for a delicious dinner (or lunch)!

Chile Lime Ground Chicken Burgers with Guacamole
Creamy Bacon Potato Salad

For the Potato Salad, you will need:

  • 8 to 10 medium size red potatoes
  • 10 eggs
  • 1 pound bacon, chopped
  • 1.5 to  2 cups of mayo
  • ¼ cup sour cream
  • ¼ cup dill weed seasoning
  • 2 teaspoon onion powder
  • salt and pepper to taste

For the Burgers, you will need:

  • 1.5 lbs ground chicken
  • 1.5 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1.25 teaspoon salt
  • ½ teaspoon black pepper
  • 1/3 cup finely diced green onion
  • 2 cloves garlic, minced
  • 1.5 tablespoons fresh lime juice
  • 1/3  cup breadcrumbs
  • 2 tablespoons mayonnaise
  • Burger Buns

For the Guacamole, you will need:
  • 3 to 4 ripe avocados,  mashed or diced
  • ½ cup chopped white onion
  • ¼ cup chopped cilantro
  • 1 tomato, seeded and diced
  • 1 teaspoon lime juice
  • 1 serrano pepper, seeded and diced
  • Salt and pepper to taste


To make the Potato Salad: 

  1. Cook chopped bacon in a large frying pan.
  2. While the bacon is cooking, scrub and cut your red potatoes into medium bite size pieces. 
  3. Put in a large pot and fill with cold water.
  4. Boil the potatoes until tender, but not too soft. 
  5. Drain, but DO NOT rinse.
  6. Lay the drained potatoes in a wide baking dish with paper towels in the bottom.
  7. Boil 10 eggs (at the same time as you start the potatoes and bacon).
  8. Use cold water as well when covering the eggs in the pot. 
  9. Once the eggs start to boil, turn off the burner, but leave the pan on the hot burner. 
  10. Put a lid on the pot for 12 minutes.
  11. Peel the shells off the eggs. 
  12. Cut the eggs in half and pop out the yolks, then set them aside. 
  13. Cut the rest of the egg whites into bite size pieces.
  14. Put the yolks in to a large mixing bowl with the mayo, sour cream, dill weed, onion powder, salt, and pepper. 
  15. Mix together until creamy.
  16. When the potatoes are cooled, add them to the creamy egg mixture. Add the chopped egg whites and crispy bacon. 
  17. Stir and fold softly until all combined. 
  18. Refrigerate until ready to serve.

To make the Guacamole for the burgers:

  1. Mix the ingredients together and keep it as smooth, or course, as you like.  
  2. Season with salt and pepper to taste.

To make the Burgers:

  1. Mix together all the ingredients and then refrigerate for about 15 to 30 minutes.
  2. Form 4 patties, and brush them with a little oil. 
  3. Place on a hot grill.
  4. Cook the burgers for 7 minutes on one side.
  5. Flip and cook for 6 minutes on the other.
  6. Be sure to only FLIP the burgers ONCE.
  7. Serve with fresh guacamole, pepper jack cheese, roasted or pickled jalapeno, crisp romaine and summer tomatoes.
  8. Enjoy!

Thank you for joining us today. We hope you have a great day with the kiddos. We'l' see you tomorrow with another amazing recipe. Until then, happy blogging to all, and I'll catch you on the flip side!