Hot Ham and Cheese Butter Dijon Skillet Sandwiches

A few months ago I posted a recipe for Ham and Cheese Sliders, and how I loved it. Well several weeks ago I came across another version of those sandwiches, but it is cooked in a cast iron skillet. I actually like this recipe better, it is easier and I think it is a bit tastier. Another great meal for summer!

Hot Ham and Cheese Butter Dijon Skillet Sandwiches
from Picky Palate

2 tablespoons extra virgin olive oil
6 soft dinner size rolls, split
4 tablespoons melted butter
3 slices cheddar cheese, cut in half
3 slices sliced ham, cut in half
3 slices sliced turkey, cut in half
2 tablespoons Dijon Mustard
1-2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F. and drizzle 9 inch cast iron skillet with olive oil.
2. Brush bottom 6 rolls generously with half of the melted butter and place buttered side up in skillet. They’ll fit snugly.
3. Top each roll with a half piece of cheddar cheese, ham and turkey slice. Butter top 6 rolls and close sandwiches.
4. Brush tops of rolls with Dijon Mustard and top with shredded Mozzarella Cheese. Bake for 20 minutes, until cheese is melted and turning golden. Remove and enjoy! Makes 6 small sandwiches

Grill in Foil: Garlic Shrimp and Gnocchi

A couple months ago the Food Network Magazine and a little booklet insert with 50 recipes for grilling in foil. I thought these would make awesome summer friendly recipes, so I decided to try the two most delicious sounding recipes: Garlic Shrimp and Gnocchi. Both turned out amazing, and instead of grilling them on the grill, we actually just did them in the oven! It was so much fun to make it this way, and the kids loved it too! Here is a "how to" on making the perfect foil packet:

How to make a foil packet:
1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)
2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)

Garlic Shrimp

Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.

Gnocchi 

Spread a 17-ounce package gnocchi in one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form a packet. Grill over high heat, 12 minutes.

Ham and Cheese Sliders

  I love when I link a recipe on my monthly menu, and then a reader tries it before I do and tells me it is amazing! This happened with the recipe. I had not got around to making it, but a friend of min did, and told me they were divine, so I knew I had to make them right away. And she was so right! These sandwiches are super easy to assemble and can make a lot, great for if you are having some people over for dinner. I even made these for my parents with Gluten free rolls!

 

 

 

Ham and Cheese Sliders

from The Girl Who Ate Everything

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip (I used mayo)

Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Fish and Chips

I love fish and chips (or chips and fish). I never really thought much about making it at home. I have made fried fish before, but not battered like you get at a restaurant. I watched an episode of Alton Browns Good Eats and watched him make it, and it looked SO EASY! And it was easy, and it was seriously delicious, like restaurant delicious. The key I believe is the beer. Now I do not drink any alcohol, so buying a can of beer at the grocery store was very awkward and uncomfortable. Then of course I had to show my ID, the whole process was very shameful. It was so worth it though so I am totally going to do it again!

Fish and Chips 

For the fries:

1 gallon safflower oil
4 large Russet potatoes
Kosher salt

For the batter:

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging

Directions

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Slow Cooker Sweet and Spicy Asian Pork Shoulder

 We love Asian food at our house, unfortunately I am not great at cooking it. I love to cook, but because of my four kids, I am usually trying to find something quick and simple for dinner. Asian food usually doesn't fall into this category. Fortunately I have been able to find several quick and easy, including this Slow Cooker Sweet and Spicy Asian Pork Shoulder recipe. This was so good, and the meat super tender. We all loved it, and I will certainly be making it again.  

Slow Cooker Sweet and Spicy Asian Pork Shoulder

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Tortellini Sausage Soup

Who doesn't love soup in the winter? This is a great, hearty soup that is easy to make and makes your house smell homey and warm. It is also pretty simple, only one pot!

 

 

Tortellini Sausage Soup

From Simply Gourmade

1/2 lb. Italian Sausage
4 cloves pressed garlic
1 onion, diced
1/2 c water
2 15-oz cans chicken broth
1/2 c. apple cider (don't leave this out!  I did once and it wasn't the same...)
1 16-oz can diced tomatoes
1 8 oz can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
8-10 oz. package cheese tortellini
2 TBSP. dried parsley


Begin cooking sausage over medium heat, stirring frequently.  If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked.  Meanwhile, chop onions and garlic and add to the sausage.  Continue cooking until onions are translucent and your sausage is cooked.  Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil.  Cover and simmer for 1/2 hour.  Add parsley and zucchini and simmer for another 15 min. or so.  Add the tortellini and cook until tender.  Serve with grated Parmesan cheese.

Pork-Sweet Potato Quesadillas

I do not do New Years Resolutions... I am just not a goal oriented person. Unless it happens to do with food. So, my goal for this year is to try out recipes that I would normally skip over because they sound wired or look gross. I am trying  to expand my horizons people!

Enter the Pork-Sweet Potato Quesadillas. Now who would put sweet potatoes in a quesadilla, weird! The perfect recipe to satisfy my goal. And wow! These were divine. I am not a leftover person (no goals, no leftovers, got it?), and I was seriously eating these for a few days (it makes a lot). My husband was so-so on them, my kids thought they were great (the orange is cheese right mom?). So I will be making theses again, and they were surprisingly simple!

 Pork-Sweet Potato Quesadillas

1 medium sweet potato
3 tablespoons unsalted butter
1/2 pound ground pork
1 1/2 teaspoons ancho chile powder
Kosher salt
2 cloves garlic, minced
1 bunch scallions, chopped
1/2 cup chopped fresh cilantro
4 burrito-size flour tortillas
2 cups shredded Mexican cheese blend (or 1 cup each shredded cheddar and jack cheese)
Sliced pickled jalapenos and sour cream, for serving (optional)

Preheat the oven to 200 degrees F. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.

Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the pork, chile powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes. Add the cilantro and season with salt. Transfer the mixture to a bowl.

Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat. Add a tortilla, spread one-quarter of the pork mixture on one half and top with 1/2 cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas. Cut into wedges and serve with pickled jalapenos and sour cream, if desired.

Empanadas

Empanadas are little pockets of deliciousness. Okay, really they are a great Mexican food staple. You can fill them with anything from chicken to chocolate, and you can even make some amazing dips for them. The idea is that you make them from scratch, and make a bunch of them and freeze the ones you don't eat. Well, around these parts I like the find the easy way. The recipe I found was from Paula Deen on food network, and instead of making your own crust, you use refrigerated pie crusts so these little beauties are super simple.

This specific recipe calls for chicken, but we used chorizo because chorizo is delicious! This makes enough to feed a family of 6 for a meal, or a small crowd for an appetizer.

Empanadas

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Mary's Very Authentic Egg Rolls

I don't know Mary, but someone does! So, if you want to hear the cool story behind this recipe, head over to Mel's Kitchen Cafe and have a read!

I was very excited to try these out because 1: I love Asian food, and 2: I am intimidated by it so I love recipes that are authentic, but easy to follow and execute with ingredients you can actually find!

A couple things: It says to not use egg roll wrappers, but I did, and we still thought they were delicious. I also did not use the vermicelli. I could not find it, and I didn't miss it either!

Also, when I was putting together the rolls I wasn't sure if I was supposed to cook the meat before frying or not, so I didn't. However, I did measure the temp of the meat after it was done frying, to make sure it was hot enough to be considered "fully cooked". So, you are safe, you do not have to cook the meat beforehand, but you can if you want.

So, even with my changes, these were awesome! It made a lot of filling, so I just threw the filling in a freezer bag for later. If you want you can also make all the egg rolls, fry them, then freeze the ones you do not eat. From there you can reheat in the oven or microwave.

Mary's Very Authentic Egg Rolls
from Mel's Kitchen Cafe 

This recipe will make 50-100 egg rolls, you can half the recipe and even then freeze what you don't use. 

Filling:
2 packages vermicelli (or Muong Bean Thread noodles) noodles (6 ounces total)
2-3 pounds meat (I use a combination of ground pork and ground turkey)
1 head of cabbage, shredded finely (or use 1 10-ounce package of pre-cut cabbage)
4 whole eggs
3 egg whites (save the egg yolks for sealing the egg rolls)
1/2 pound carrots, shredded finely (or use the 10-ounce bag of shredded matchstick carrots)
2 onions, finely chopped

Sauce:
3 tablespoons salt
8-10 tablespoons oyster sauce
4-5 tablespoons black soy sauce ( I just use normal soy sauce)
1 tablespoon black pepper
2 tablespoons fish sauce

Put the vermicelli noodles in a large bowl and pour hot water over noodles and let soak for 15-20 minutes (if using boiling water, soak for 10 minutes). Once soaked, drain very well and chop noodles up a bit into 2-3 inch pieces (not too short).
Mix all the filling ingredients (noodles, meat, cabbage, whole eggs, egg whites, carrots and onions) in a large bowl. Hand mixing works best. Then add the sauce ingredients.
Mix together.
Pull apart spring roll pastry wraps. Leave main stack of wraps covered with a damp towel while rolling egg rolls. Lay the wrap so it is a diagonal in front of you. Put a large spoonful of filling about an inch above the bottom diagonal. Fold up the bottom triangle and tuck under the filling then proceed to roll up the egg roll, folding in the sides and tucking them in. Moisten the top triangle with the remaining egg yolks and roll/press to seal.
Heat canola or vegetable oil (I always use canola oil) 1/3 full in pot. Heat the oil to about 375 degrees. Fry egg rolls until golden brown and cooked through. Constantly turn the egg rolls so they don’t overcook on one side. Drain on crumpled paper towels and serve with sweet chili sauce.

Cheesy Potato Soup

I am on a never ending quest to find a really good cheese soup. I have made some that my kids like, or I like, or my husband likes, but no recipe has yet impressed us ALL. I like to have broccoli in mine, while everyone else likes straight up cheese. A friend of mine recently posted her cheesy potato soup recipe on facebook and I had to try it.

The verdict: My husband and I loved it, the kids thought it was ok. Good enough for me! My favorite thing about this soup was you could just make the base soup, then have add-ins at the table (broccoli, bacon, hot sauce, whatever floats your boat! Also, there are different types of cheese you can use, I used sharp cheddar... but it is great because you can use what you have on hand!

Cheesy Potato Soup

8-10 potatoes, peeled, cubed, boiled (8-12 min) and drained
2 cans chicken broth
1 to 2 C milk
bouillon cube
*2 packets mac and cheese seasoning
8 oz sour cream
broccoli, bacon, chives, hot sauce, etc as wanted

*  If you would rather, you can substitute 8oz of velveeta, or 2 cups of shredded or cubed cheddar

Boil the potatoes until fork tender, but not as long as you would boil them for mashed potatoes.  Add the broth, milk, bouillon and return to boil.  Reduce heat to low and add cheese.  If you are using the cheddar it is important to not allow the soup to boil after adding the cheese (with the other "cheeses" it doesn't matter).  Add the sour cream, stir til all is well incorporated.  You can add broccoli, bacon, cauliflower or other veggies as wanted or available. Sometimes you might need to thicken it to the right consistency by useing a bit of cornstarch and cold water. 

Orzo Salad with Spicy Buttermilk Dressing

Summer is over, but I still have some summer friendly recipes to share. This is a really great salad that makes a lot, and between the beans, tomato and avocado, you can feel good about what you are eating! I made a batch of this at the beginning of the week, and then had it for lunch everyday. And even then I had leftovers to share with a friend!

And maybe on a cold snowy day, you can makes this and imagine that it is hot outside.

 Orzo Salad with Spicy Buttermilk Dressing
from Simply Gourmade

1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup low-fat buttermilk
3 tablespoons chopped fresh cilantro, divided
3 tablespoons fresh lime juice
2 tablespoons light sour cream
2 tablespoons canola mayonnaise ( I have a confession...I used real mayo)
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 wedges
1 tablespoon chopped fresh parsley



Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.


Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Homemade Corndogs and Funnel Cake

As a family, we set aside one night a week for Family Night. One night my husband came up with a fantastic idea: Carnival night! We started with homemade corndogs (from the amazing Alton Brown), then played some carnival games (ring toss, knock over the bottles, and throw the ball into the bucket). The kids had to "earn" their tickets for the games by answering gospel and scripture questions. Over all it was a really fun night, and only a few tears and threats of an early bed time.

My favorite part of the night was of course: the food. Homemade corndogs are suprisingly easy, and really good. And homemade funnel cakes? I may never buy an over priced one again. Maybe.

Now I just need to get one of those cotton candy makers and I think we're set.

The only bad thing about this recipe is the cornstarch.  Does any one else my disdain for cornstarch? I am not talking about taste here (does it even taste like anything?). It is that cringing squeaky noise it makes when you touch it. Gives me the heebie-jeebies. I avoid it at all costs, but unfortunately you kind of have to use it here. I have nightmares of someone throwing me into a pool full of cornstarch...

:shudder:

Corn Dogs
from Alton Brown

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Special equipment: 8 sets chopsticks, not separated. (I used bbq skewers and popsicle sticks)

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Easy Classic Funnel Cakes 
from food network magazine


1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg, beaten
2 tablespoons granulated sugar
1 cup milk, plus more if needed
Canola oil, for frying
1 cup confectioners' sugar
1 teaspoon ground cinnamon
Whipped cream and/or fruit sauce, for serving (optional)

Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.

Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.

Potato and Onion Varenyky

Back in 2000-2002 my husband was able to serve a mission for our church in Kiev, Ukraine. Throughout our marriage he has reminisced about meals he during his time there. Unfortunately I have not been able to share in these food memories simply because there is not a local Ukrainian (or even Russian) restaurant down the street (or even in the state!). One time when we were dating Trent tried to make me some borsch, but sadly it burnt. However, I have had Mrs. T's Perogies form the freezer section of the grocery store. Not exactly authentic, but we still like them. Oh, and then the one time some friends of ours made some Russian dish (the husband is Russian), but I cannot even remember what it was.

Meanwhile, I have this awesome friend. We have been friends since my junior year in high school. She is one of those friends that could go years without seeing you, and still buy you a present that is so perfect that you start looking for hidden cameras in your house. For Christmas this past year she sent me a cookbook called "Russian, German, and Polish Cooking". Oh, my husband and I were so excited! We looked through the cook book together and my husband would shout out names of dishes and get all excited. I was so excited to try out several recipes, but the problem was I was pregnant, and really lazy. So fast forward 10 months, and finally had the time and energy to try one out!

The recipe I attempted was called Liver and Bacon Varenyky.

What?

Did I just say liver?

Yah, if you noticed the title of my post, I had to change the recipe into Potato and Onion, because who in their right mind would go to the meat counter and ask for "roughly chopped chicken or lamb liver". (Also a sign that this cookbook is legit). This recipe was intense, and my husband was in awe when he got home that I even attempted it on my own. Apparently in Ukraine they spend the whole day making these bad boys. How did they turn out? Well the filling was perfect, the dough however was a little too thick. It was hard to roll it out just thin enough, Everybody lover it though, and it is worth making it again!

My favorite part? In the cook book it says " There is an old Ukrainian superstition that if Varenyky are counted, the dough will split and the filling will spill out". SO, of course the entire time I am making them and wanted to count them. It took every ounce of energy to NOT count those dang Verenyky. I didn't and guess what, not one split! I am a believer.

Potato and Onion Varenyky

1 3/4 c plain flour
1/4 tsp salt
2 eggs, beaten
1 tbsp butter, melted
beaten egg for sealing
1 tbsp sunflower oil (I just used canola)

For the filling:
t tbsp sunflower oil
1/2 small onion chopped
4 oz bacon, choppped
8 oz of potato, peeled, cooked, and mashed
salt and pepper

Sift the flour and salt into a bowl. Make a well in the center. Add the eggs and butter and mix to a dough. Knead the dough on a lightly floured surface for 2-3 minutes, until smooth. Wrap in clear film and leave to rest for 30 minutes. For the filling, heat the oil in a pan and cook the onion for 5 minutes. Add the bacon and cook until crispy. Remove from heat and add the cooked mashed potatoes and stir until well combined. Put the mixture into the food processor and process until filling is finely chopped. Season with salt and pepper and compress a few more seconds. Roll out the dough on a lightly floured surface until an 1/8th of an inch thick. Stamp out rounds of dough with a 2 inch cutter. Spoon a tsp of filling into the middle of each round. Brush the edges of the dough with beaten egg and fold in half to make half-moon shapes. Leave to dry on a floured dish towel for 30 minutes. Bring a pan of salted water to boil. Add the oil, then add the varenyky, in batches if necessary. Bring back to boil and cook them at a gentle simmer for 10 minutes, until tender. Drain well and serve hot. Garnish with sour cream and chopped chives.

Chinese Chicken Burgers with Rainbow Sesame Slaw

This recipe comes from an article in the Deseret News about the 2009 National Chicken Cooking Contest put on by the National Chicken Council. The winning recipe: Chinese Chicken Burgers with Rainbow Sesame Slaw. The reviews were astounding so I knew I had to try it. Fast forward two years and I finally made them. This recipe was a bit intimidating to me for two reasons. 1: I don't like cooking with ground chicken, and 2: there are a lot of steps.

Well, I discovered cooking with ground hcicken isn't so bad and the recipe itself wasn't all that time consuming. Even better, it was delicious! Even better, my kids loved them because they thought they were eating regular hamburgers.

Chinese Chicken Burgers with Rainbow Sesame Slaw

2 lbs ground chicken
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
6 garlic cloves, minced
1 tablespoon minced lemongrass
1/3 cup sliced scallions
6 hamburger buns with sesame seeds
6 tablespoons butter, softened
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
sliced scallion

Sriracha Lime Mayo 
3/4 cup mayonnaise
1 limes, juice and zest of
2 tablespoons sriracha chili sauce

Rainbow Sesame Slaw

2/3 cup julienned bell peppers ( red, orange, yellow or any color combination)
2/3 cup julienned snow peas ( strings removed)
2/3 cup julienned jicama
1 1/2 tablespoons rice wine vinegar

1 tablespoon sugar

1 tablespoon soy sauce
1 teaspoon sriracha chili sauce
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds

In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside.

Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil.
Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy!
Makes 6 servings.
 

Sriracha Lime Mayo:
In small bowl, mix together mayonnaise, zest and juice of lime and Sriracha chile sauce. Set aside.
Rainbow Sesame Slaw:
In medium size bowl, mix together bell peppers, julienned snow peas, julienned jicama, rice wine vinegar, sugar, soy sauce, Sriracha chile sauce, sesame oil and toasted sesame seeds.

Chili

My husband often comes home from work bragging about some awesome lunch he had, or the great doughnuts someone brought in. Every once and a while he will rave about something he had that was actually homemade. I love this because I can have him get the recipe and then I can make it and share in his joy.  This is where the chili recipe comes in. My husband said it was hands down is favorite chili. I was super excited when I saw the recipe too, because it is easy AND you can control the heat (by the heat of the rotel and the green chili's), so you can make it as mild or as spicy as you want. 

 


Chilli

2 lbs. ground beef browned

1 large bell pepper diced

1/2 large white onion diced

Mrs. Dash original flavor

Salt 

Pepper

Chili powder

garlic salt

4 cans Bush's Chili beans

2 large cans S&W kidney beans

1 small can green chilli's

1 large can petite diced potatoes

1 can Rotel

Brown ground beef along with bell pepper and onion. Sprinkle pretty much equal amounts of seasonings over ground beef (don't completely cover the meat, just sprinkle over the surface), stir, taste the meat with seasonings and make any adjustments you feel necessary.  You want the meat to have a really good flavor before you add the other ingredients. Add all of the canned ingredients along with their juices. Cook everything through until it's warmed and enjoy! Oh, and like most chili's this is freezer friendly.

Baltimore Beef Bad Boys with Grilled Romaine

 This is a great recipe from the Food Network Magazine. It is great to have a recipe source that I know ALL the recipes will be good. This particular recipe comes from Guy Fieri, and if Guy Fieri told me dirt tasted good I would probably believe him. This recipe does not taste like dirt however, it is delicious and easy to assemble. It reminds of a beef rueben sandwich, and I love reubens. This is also a great recipe because my husband is in charge of the grill, so it is a great way to "trick" him into making dinner. 


We also threw out some grilled romaine to add to this meal. Cut the romaine hearts into halves or fourths. After you grill your meat add on romaine hearts with cut side down and grilled until the leaves are just charred. Top with crispy bacon, blue cheese and ranch dressing!

Baltimore Beef Bad Boys

2 tablespoons seasoned salt
Freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon paprika
1 teaspoon chili powder
4 pounds top round, cut in 2-equal pieces*
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup horseradish
1 teaspoon garlic, minced
1/2 teaspoon sea salt
16 slices Rye bread, lightly toasted

Combine seasoned salt, 1 tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag. Mix thoroughly and then add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator. Remove meat from refrigerator at least 20 minutes, prior to grilling.

In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper. Mix thoroughly and place into refrigerator for at least 4 hours.
Set grill or large grilling pan to high heat. Cook meat for 20 minutes or until desired temperature. Remove from heat, cover and let rest for 5 to 10 minutes. Best served medium-rare.
Slice cooked and rested steaks paper thin using either a knife or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish.

This made more than enough or my family of 5, so after I dredged the meat in the seasonings I wrapped one up and threw it in the freezer for next time!

*remember, you can ask the guy behind with meat counter at the grocery store to split your top round in half for you. 

Surimi Rolls

The cooking bug is finally back! After my baby was born at the beginning of May I have not been in the mood to cook, think about cooking, or blogging about cooking. However, it's baaaaack! I have made so many fun recipes these past few weeks so get ready for some delicious posts.

One night I was going through some of my old recipes I had torn out of magazines when I found this recipe for Surumi Rolls. It is from the August 2009 Family Circle recipe, titled as a no-cook supper which definitely caught my eye! This is a great recipe for summer, and it is great for those days where you don't feel like cooking, but want something delicious to eat.

Now what the heck is surimi? Surimi is basically imitation crab. It is usually made with pollack and then is flavored with crab, shrimp and lobster, then pre-cooked. You can find it in the freezer section of the grocery store, and is usually labeled "imitation crab"

Surimi Rolls

1 lb imitation crab meat (surimi), chopped or shredded
3/4 cup chopped celery
4 tsp chopped tarragon
1 tbs dijon mustard
1 tbs olive oil
8 hot dog buns (please do not use your run of the mill hot dog buns, get the fresh bakery kind that you have to slice open)

In a large bowl, mix together the imitation crab, the mayo, celery, tarragon, mustard and olive oil until well combined. Cover and refrigerate for at least 1 hour. To serve spoon a generous half cup of the crab mixture into each bun. We found that slathering your bun with yellow mustard, topping the crab mixture with black pepper and adding some green leafy lettuce makes it even more excellent!

First Annual Cougar Board Charity Cook Off

This past weekend our family attended the First Annual Cougar Board Charity Cook Off. What is cougarboard? Well, it is not a place where I prowl on boys half my age. It is a message board for all that is BYU sports and more, much much more. My husband is addicted to it, and I may admit I am too. The people who run the message board decided to do a cook off and chairety event to support a cancer support group. Since our family is all about food, we decided to enter ALL FOUR CATEGORIES. This consisted of: meat, hot wings, chili and dessert. I was in charge of the hot wings, my husband was in charge of everything else (this was all his idea by the way).

Starting at 4am, My husband was out attending to his smoked pork shoulder, and through out the day we simmered chili, constructed a dessert and fried up some wings!

I cannot say the competition was fierce, but there was some great food there. In the end, we came out pretty well.

The husband placed 3rd with his smoked pulled pork. Honestly, he was up against ribs and brisket.  The judges did not bother to try his amazing secret bbq sauce either, so pulling out a third place with plain smoked pulled pork was pretty awesome.

I placed second with my hot wings. Please do not ask how many competitors their were. It will make my second place win be more like last place... I don't think the judges were quite ready for the hot part of my hot wings. I used Bobby Flay's recipe for hot wings and blue cheese yogurt sauce. I used peppers that we grew in our garden, which may have possibly made it a bit to spicy for most palates. However, I thought they were delicious! I also won some pretty awesome BYU beenies so all is good.

We did not place in the chili portion. However, my husband made some pretty awesome chili. He took the recipe for our favorite beans, and made a chili out of it by adding some tomato paste and other ingredients.

Husband also placed third in desserts, and EVERYONE agreed he was robbed. He lost to two desserts that looked like they were made from a boxed cake mix. I was not a judge but I tried all the desserts and only one even came close. It was a Key lime cheese cake, and they didn't win anything! But, that is how it goes. I loved the dessert so much that I want to share it with you

Carmel Fudge Cake

Take your favorite recipe of yellow cake
Good melting caramel
favorite chocolate ganache recipe
whipping cream whipped yo to perfection

Bake your yellow cake in two 8 inch cake pans. After cooking, cooling, and de-panning, pick the cake that came out the best and cut it in half (like a layer cake). Fill the middle with melted caramel, replace the top part, cover it with more caramel. Refrigerate it for a bit, the cover the top with chocolate ganache and sever with the whipped cream.

Italian Chicken Pasta

This is another fabulous recipe form my mother-in-law. This is a great summer recipe because it is light and it uses up a small part of the squash you are growing in your garden! This is a pasta you eat warm, but I have had it cold too, and it taste like a fabulous pasta salad! It makes a lot too, so you get to enjoy it all week long. Someday I will get the story behind all these wonderful recipes

Italian Chicken Pasta        

 6 – split chicken breasts seasoned with

      Italian seasoning/salt/ garlic salt  -  broil and cut into

      strips when cooled.

2 – small zucchini peeled and cut in thin strips or slices

1 – small yellow crookneck squash peeled

      and cut in thin strips or slices

 1 or 2 – bell peppers (whatever color you want – green, red, etc.)

      cleaned and cored and cut into thin strips

Sauté vegetables in a large fry pan in 1 tbsp. of oil until softened. 

1 lb. – thin spaghetti noodles.  Cook and drain while veggies are being

cooked. Keep moist. 

1 bottle Fat Free Kraft Italian dressing. 

½ c. grated parmesan cheese

Add dressing to veggies in fry pan and stir until dressing is warm.

Combine noodles, veggies w/dressing, chicken, and parmesan cheese.

Stir together until noodles are moistened.  Eat while warm and have the leftovers cold!

Cilantro Pesto

I am on a never ending quest to find simple yet delicious summer friendly recipe. I do believe the cilantro pesto fits right in, especially paired with pre-made Costco chicken ravioli. Not only is this pesto easy, it also makes a tons for you to freeze! The pesto is very light and fresh tasting, and the cilantro adds a flavorful bite that traditional basil pesto lacks. You can use the cilantro pesto on ravioli or any pasta, use it to make crostini's, put it on pizza or even mix it with your eggs!

Cilantro Pesto

1 (16 ounce) package farfalle pasta 1 bunch fresh cilantro 5 cloves garlic, minced 1 tablespoon white wine vinegar 1/4 cup grated Parmesan cheese 1/2 teaspoon cayenne pepper 1/2 cup walnuts or pecans salt to taste 1/2 cup olive oil

	In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.