Wednesday, June 29, 2011

Hashbrown Casserole with Thyme



I actually made this yummy side dish the weekend our friends from Owasso 
came down but I forgot to post it.  My blog serves two purposes................
one is to share recipes I love with everyone and the other is have a safe keeping 
for all my favorites.  I definitely don't want to loose this recipe!  You can't find a 
easier recipe and it's such a major comfort food!  I personally think that it's the 
smidgen of thyme in the recipe that just sets it apart from all others out there.
It's that little extra something that makes it really special.

Monday, June 27, 2011

Nilla Wafer Cake



I'm not a big baker.  I used to bake all the time when I was a teenager but since having my own family cooking is my passion. Still, when I run across a recipe that intrigues me I will bake......... and intrigue me this did.  It's not the necessarily the prettiest cake but it is very tasty!

I've always loved vanilla wafers.  When I ran across this recipe for Vanilla Wafer Cake I knew I'd have to try it.  I was not disappointed!  This cake is dense but very moist and is really cool because it doesn't use any flour.  Instead of flour you use a whole box of crushed Nilla Wafers.
Hello......Genius!  

Thursday, June 23, 2011

Pesto Rice with Parmesan and Pine Nuts




I can't tell you how much my family loves pesto!  That's the reason we chose 
to make Jimmy some gorgeous shish-kabobs with vibrant green pesto rice with 
parmesan and pine nuts for Father's Day dinner.  This rice is so amazing and the 
best part is that it goes beautifully with beef, chicken or pork.  It's fresh, cheesy 
and delicious with the yummy crunch of toasted pine nuts.  

There really isn't much of a recipe.  I like to make up some Jasmine rice (it's 
my favorite) in the rice cooker, when it's finished cooking I dump it out into an
extra large bowl add pesto to your taste. Then add a handful of parmesan and 
pine nuts.  Easy peasy!  My little trick is to put it back into the rice cooker and 
click on the warm button.  It keeps it nice and warm until the rest of the meal is 
ready.     

Sunday, June 19, 2011

Father's Day Breakfast ~ Eggs Bhurji


First I'd like to wish my husband a Happy Father's day!  You are
are a wonderful husband and an amazing Dad!  Thank you for 
all you do for us.  We love you very much.....  I'd also like to 
send out a Happy Father's Day shout out to my Dad who lives 
in Florida.  I wish I could have made you breakfast as well!

I was wanting to make Jim something different and very 
flavorful on his special day.  Eggs Bhurji which are basically 
Indian scrambled eggs was the first thing that came to mind.  
They are quite similar to regular scrambled eggs the only 
difference is the addition of onions, spices, chilies, garlic and 
ginger which make them very fragrant and delicious.  There is 
a little prep work involved.  Luckily, I thought aheadand did my 
chopping the night before so it came together really fast in the 
morning!

Wednesday, June 15, 2011

Baked Salsa Verde Chicken Chimichangas



Many culinary historians argue about exactly where chimichangas were invented.  Several Tucson restaurants claim bragging rights. The strongest claim comes from the El Charro Cafe, the oldest Mexican restaurant in Tucson. Family legend say that Monica Flin, who started the restaurant in 1922, cussed in the kitchen when a burrito flipped into the deep fryer. Because young nieces and nephews were in the kitchen with her, she changed the swear word to "chimichanga,"the Spanish equivalent of "thingamagig."

 from whatscookinginamerica.net


Chimichangas are typically deep fried and pretty high in fat but they don't have to be. The "chimi" can be baked in the oven with wonderful results. My family raved over these and demanded that I make them again soon!  In fact, I've got them on the menu for next week as well!  

By using a rotisserie chicken you can have dinner on the table in a snap.  I like to de-bone my chicken the night before so it's even faster.  Being a working mom I like to plan ahead a little and give myself a break when I can.  The "chimi" sure does perk up a weeknight meal.  It's almost like a party on your plate!



Sunday, June 12, 2011

Nutella Crescent Rolls




My daughter Bay and I make these Nutella Crescent rolls 
almost every weekend. There is nothing I like better than 
sitting out on my swing on a Sunday morning with a cup of 
coffee and these yummy rolls.  It's such a peaceful way of 
bringing in the day.



Friday, June 10, 2011

Minestra Maritata (Italian Wedding Soup)




The first time I ever had Italian wedding soup was on a vacation
in Estes Park, Colorado at a little diner called the Mountain Home Cafe. This is the kind of restaurant that is normally known for it's fluffy morning omelets, hot coffee and cocoa for visiting vacationers, not it's evening soup.  However, we had just stumbled into town late in the evening and were starving as usual.  I don't remember anything else about that meal EXCEPT for the wonderful soup. I instantly fell in love with it and its little meatballs, rich broth and small delicate pasta.   
 

Fast forward about 6 years and I thought it's about time to try this soup at home!  My kids enjoy the tinned version but I knew homemade would be out of this world.  After settling on a recipe I decided to include something I read somewhere.  I drizzled 2 beaten eggs in to the broth after everything else was cooked.  It's just like you do when you are making Italian Egg Drop Soup (Straciatella).  It really sets it apart from other recipes.

I served it with garlic toast grilled cheese sandwiches that my
family could dunk into the rich broth.  I had a housefull of kids hanging around my house that night and everyone cleaned their bowls!  I'm afraid there's no going back to that tinned kind ever again........my kids are so spoiled!  ;)


Wednesday, June 8, 2011

Pierogi Bake with Cream Cheese and Bacon



I'm crazy about dumplings!  I make Korean "mandu" dumplings all the time but 
pierogies are fairly new to me.  I started using the yummy potato filled dumplings 
a few years ago when I ran across this recipe for pierogi soup.  After the first bite I 
was hooked.  If you haven't tried them start with this recipe and you will be a fan  
as well.  It's sorta like a creamy loaded baked potato in a casserole and I've yet to
meet a single person who doesn't like a loaded baked potato!



Friday, June 3, 2011

Maple Bacon Rolls with Swedish Scrambled Eggs



Our friends Kevin and Jennifer came down with their kids Kenzie and Kylan 
for a couple of nights over Memorial Day weekend.  I love when they spend
the night!  I really enjoy getting up in the morning and making a big breakfast
for them and sitting out on the deck while chatting, laughing and munching
away.  This visit Jimmy make one breakfast and I made the other...........this
was mine.    
   

Bay and Kenzie

I found the recipe for the Maple Bacon Rolls over at the Pillsbury website.  
Click here for the recipe.  When I say that these where a hit with Jennifer 
and me it is a HUGE understatement!  If you love salty/sweet like I do you 
HAVE to try these little babies!  Oh my gosh.....we were making all kinds 
of obscene noises all through breakfast because of these. Ok, it was mostly 
me but everyone else declared them fantastic too!

My Swedish Scrambled Eggs went really well with the rolls.  The subtle taste 
of garlic and dill with the creaminess of the cream cheese make for a really 
fancy but easy egg dish.  My secret to tender scrambled eggs is to go low and 
slow.  If you scramble eggs on a high heat they all the protein in the egg 
tightens up and makes the eggs all dry and rubbery.  It's so tempting for me 
to crank the heat up and just get them done but if you don't they will soft, tender 
and just melt in your mouth.

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