Mashed Potatoes ala Norma

5 large potatoes peeled

1 garlic clove, split

2 egg yolks

fresh ground pepper

1/2 cup butter

1 cup hot milk

4 slices Italian salami, diced

1/4 pound mozzarella cheese diced

2 tbsp heavy cream

2 tbsp grated fresh Parmesan cheese

Cover potatoes and garlic with boiling salted water and cook through. Preheat broiler. Drain potatoes and garlic and mash with butter and milk. Beat in egg yolks (make sure egg yolks are not cold have them on the counter to come to temp while potatoes are boiling to prevent scrambling). Mix in diced salami and mozzarella and then place in a buttered oven safe dish. Spoon cream over the top, sprinkle with Parmesan cheese and place in the broiler 8 inches from the heat. Cook slowly until light brown crust appears. Serve warm and enjoy!

Pear Mice

Vanilla Snowmen

It is something to do with the kids when they want to be out building a snowman and it is too cold or they are sick or, like here in Utah, when the inversion makes the air quality awful.

Basically, you use vanilla ice cream for snow and  add goodies to make the face and body.

I started with a light dusting of coconut for "snow" covered ground:

Next, I made a plate of leftover Christmas candy:

Then I scooped 2-3 balls of vanilla ice cream and let them build:

Tip for the day: how to avoid spoiled veggies in the fridge

Line the bottom of your vegetable drawer in your fridge with paper towels to help absorb some of that nasty moisture that makes your produce rot faster.  Then if you do leave it in there until it is unrecognizable, just lift the paper towel out and wipe the little bit that's left out.

Fancy Grilled Cheese

Trying to diet is killing me.  I justified indulging in some buttery carbs by watching my portions and adding in a healthy sized meat and veggie serving... don't you judge me. ;)

2 slices 98 calorie bread
Butter --I still won't go margarine
Cheddar
Sliced Avacado, tomato, and lettuce
provalone

Arrange so you have one kind of cheese on each slice of lightly buttered bread and the meat and veggies in between.  Cook on medium heat in a skillet until both sides are golden brown.

I had something similar at Cubby's.  They have cranberries on theirs. SO GOOD.

Turkey Parmesan Muffins

I saw something similar a while back online, but I couldn't find it, so I improvised. It was really good!

Grease medium sized muffin tin
Preheat oven to 350

In a mixing bowl combine 1.5 lbs ground Turkey, 1 egg, 1 egg white, 3T Italian seasoning, 2 tsp crushed Garlic, 1/2 C bread crumbs, 1/2 C Parmesan cheese (grated) --don't over mix.

scoop into muffin tin 3/4 full in each section.  Top with a layer of spaghetti sauce and Mozzarella.

Bake for 20 min.

makes 8 medium sized muffins

Turkey Avocado BLT

There is some sort of sacred union in this sandwich.  If you don't want to cook the bacon, you can pay a little extra for the precooked and nuke it.

2 slices of bread
1 slice provolone cheese
sliced avocado to make a layer
Lean deli turkey
2 slices of crispy bacon
Lettuce
sliced tomato
your choice of Mayo, Miracle Whip OR ranch dressing
mustard

Layer, toast if desired and eat!

Leftover Pot Roast Fajitas

Pot roast is on my top five comfort foods.  It makes me think of home.  We do a large roast, and then use leftovers for stew, sandwiches and soups.  Yet, things can get tired after a while.  I decided to stir things up yesterday (literally as you can see) and make our leftovers more exciting.

Not everyone serves a family of eight, so I calculated the ingredients for 2 fajitas per person.  Just multiply by the number of people served.

*1 T Olive Oil
*1 cup (per person) of leftover pot roast pulled apart or cut up
*taco/fajita seasonings to taste
*1/4 bell pepper (per person) cut up
*3 cherry tomatoes
*1 T minced onion
*Favorite shredded cheese to taste
*2 tortillas (I used wheat, but any kind will do.)

 I hate dry fajitas.  If you need more oil or a bit of water while heating the meat up, go for it.
Combine all ingredients and heat. I add the peppers and tomatoes last to avoid mushy veggies.

Place on tortillas in a line, add any extra cheese you'd like and roll.

MMMMMMM.....!

Penguin Party!

We "invited" some penguins to our holiday dinner this year!

(olives, cream cheese, carrot)

Easy Baked Sweet and Sour Chicken with Ham fried Rice

I love Pinterest!

One of my latest finds is this tasty meal found HERE.  It is easy, light and filling and my kids vaccuum it down knowing there is plenty more.  I'm adding this to the label "under $10" because we had every indgredient but the chicken on hand which cost me six dollars to feed 8.

The chicken coating:

3-4 boneless chicken breasts (I used the stir fry cut packages)

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

This is about half way done in the oven.  My fully finished golden brown version had a corrupted file.

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes

Fried Rice : This is so dang easy and it tastes just like restaurant ham fried rice.   

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

(I added ham)

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Toffee Bran Bars

3/4 C all purpose flour
3/4 C 100% bran, divided
1 1/4 C firmly packed light brown sugar, divided
1/2 c. margarine, melted
2 eggs, slightly beaten
1 tsp baking powder
1 tsp vanilla extract
1 C semi-sweet chocolate chips
1/2 C flaked coconut, toasted
1/3 C walnuts

preheat to 350

in small bowl combine

-1/2 C bran
-1/2 C brown sugar
-Margarine

Press in bottom of 13x9x2in pan, bake 10 min and set aside.

 med-sized electric mixer beat these items at high speed until foamy:

-Remaining 1/4 C bran
-3/4 C brown sugar
-eggs
-baking powder
-Vanilla

Spread over prepared crust, bake additional 25 min, or until set.

Remove pan from oven, sprinkle with chocolate chips, let stand for 5 min

spread melted chips around gently before topping with coconut and walnuts in alternating diagonal strips over chocolate.

Cool completely, cut into bars.

Almond Cream Cheese Cookies

3 oz Cream Cheese (softened)
1 C butter softened
1 C sugar
1 egg yolk
1 Tbs Milk
1/8 tsp almond extract
2 1/2 C. sifted cake flour
1 C sliced almonds, toasted

Beat cream cheese with butter and sugar until fluffy.  Blend in egg yolk, milk, and almond extract.  Gradually stir in cake flour.  Gently stir in almonds. (dough will be sticky.)  Divide dough in half; place each cardon large sheet of waxed paper, shape into 12x1 in roll.  Refrigerate until very firm.

Preheat oven to 325.  Cut rolls into 1/4 inch thick slices.  Bake on ungreased cookie sheets for 10-15 minutes or until edges are just starting to look golden.  THESE COOKIES SHOULD NOT BROWN.  Cool on wire racks.

Makes about 4 dozen cookies.

Alternative to fried dough

I LOVE fried dough/western scones. I don't love the added oil, grease, splatters, calories, and using an entire bottle of oil I have to dispose of later.

My daughter and I, while preparing a favorite snack of fresh tortillas, decided to experiment a bit.

We liked it so much it was our breakfast this morning and was SO STINKING GOOD!
All you do is heat the uncooked tortillas on a clean dry skillet per directions on the package, butter them, and add your favorite scone toppings.

Lazy dessert...

This is best filed under things I threw together and didn't turn out half bad... :)

1 small bag frozen raspberries, dumped into a glass baking dish that has been sprayed with oil

1 chocolate cake mix, dumped directly on top of the raspberries

1 stick butter, cut into slices and put on top of the dry cake mix

Bake for about 1/2 an hour. You will see it bubbling slightly on the edges when it is done.

It looks like a big gooey mess, as you can see, but was actually pretty tasty. I let it cool for a little while, but served it while it was still warm. Goes great with vanilla ice cream too. Think cobblerish dump cake?

CHEDDAR-POTATO-CARROT SOUP

CHEDDAR-POTATO-CARROT SOUP

6 TBSP butter or olive oil, or 50/50 of each

1 sm. onion, minced

Saute in a small skillet until translucent, more like sweating than sauteing.

Transfer to a big sauce or soup pot, & add:

6 C chicken broth & simmer for a bit.

Shred 8-10 carrots & 3 to 5 peeled potatoes. (I have used thawed hash browns, which work just as well.)

1/2 tsp dried thyme

1 bay leaf

2 drops Tabasco

1 tsp. Worcestershire sauce

Simmer until veggies are tender.

Turn heat to low & add 2 C of 1/2 & 1/2 (can use fat free 1/2 & 1/2). 

Bring up to warm. TURN OFF HEAT!

Gently stir in one handful at the time, 2 - 3 C grated cheddar cheese, stirring in between til the cheese melts, otherwise your soup will "break".

Serve immediately!!!

Mama Rox's Hungry Boy Casserole

1.5 ground beef, turkey or chicken

1 C sliced celery

1/2 C finely chopped onion

1/2 C finely chopped green pepper (or red or yellow or mixed)

1 clove garlic minced  (or equivalent in garlic powder)

Cook the above in a skillet over med heat until veggies are tender. Drain any excess fat, if any.

ADD:

3/4 C of water

6oz. can of tomato paste

1 tsp. salt

1 tsp. paprika

Reserve 1 Cup to roll up in biscuits.

ADD:

1 med can undrained pork & beans

1 med can of un drained navy beans

1 med can of un drained beans of choice (i.e. lima, kidney, etc.)

Let simmer while preparing biscuits.

BISCUITS:

1.5 cups AP flour

2 tsp. baking powder

1/2 tsp salt

Mix to combine.

Cut in:

1/4 C butter

Add:

1/2 C milk or buttermilk

(option my aunt used was 1 to 2 drops of yellow food coloring in milk)

Mix dough & knead very lightly, & roll out to a 1/2" thick rectangle. Spread the 1 Cup of reserved sauce & roll up & slice like sweet rolls.

Put the meat & bean mix in a greased casserole, & lay the biscuit rolls on top. Bake @ 425 for 25 to 30 min, until biscuits are raised & golden.

Great served with a big green salad.

Liz's Jello Salad

1 (6 oz.) box lemon Jello
1/2 c. hot water
1 (8 oz.) carton whipped topping
3/4 c. grated Cheddar cheese
1 (8 oz.) can crushed pineapple, not drained
3/4 c. Miracle Whip salad dressing

 

Dissolve Jello in hot water. Mix in in all other ingredients. Pour into a baking dish or salad bowl. Chill until firm.

Chicken Waldorf Salad Sandwich

Chicken Waldorf Salad Sandwich

Ingredients:
Chicken (1 can chunk chicken or 1-2 cups roughly chopped chicken left overs)
1 gala apple diced small
1 celery stock diced small
1-2 cups sliced red seedless grapes
Optional 1/4 cup chopped toasted walnuts
Bread/Crusty Roll/Croissant

Dressing Ingredients: (these are guesstimates as I just added each to the bowl free handed)
1/4 cup mayo (what ever kind you like - lite/fat free/olive oil base/regular/miracle whip)
1/8 cup apple cider vinegar
1/8 cup honey
palm full of poppy seeds
S&P to taste

Make dressing in a large bowl first. Whisk together all ingredients and set aside to marinade while getting the other ingred ready.
Chop chicken, apples, celery and grapes and toss in dressing. Check seasoning and adjust here if needed. Add walnuts directly before serving. This is great as a sandwich but it's also great as a regular salad.

Wandering Gypsy Girl Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients

1 leek sliced

1/4 sweet yellow onion sliced

1 small potato sliced

1-2 heads fresh or frozen broccoli (florets separated from the larger stock-discard large stock or hold aside for making vegetable stock later)

chicken or vegetable stock (enough to cover veggies)

1 stick butter

2-3 tbl flour

cheddar cheese shredded - to taste (at least 2-3 handfuls)

milk or cream 

S&P to taste

 Rinse leeks to remove grit (slice at about 1/2 way up the dark green stem). Remove broccoli florets if using fresh broccoli and slice onion and peeled potato.

 Add 3-4 pads butter to pot and saute broccoli, leeks, onions, and potato until onions are translucent. Season with S&P here.

 Add enough stock to cover the veggies.

 Cover with lid and simmer until broccoli, potatoes and leeks are soft.

 Transfer all but 2-3 tbls of liquid to the blender and pulse until smooth.

 Add flour to stock remaining in the pot and make a rue. Add milk in slowly creating a base for a cheese sauce.

 Add desire amount of cheese (I like a lot!).

 Add veggie puree back into pot with cheese sauce - combine and bring back up to temp.

Serve warm with crusty bread.

Chicken Artichoke Pasta Toss

Chicken Artichoke Pasta Toss

Ingredients:

Pasta of your choice

Olive oil

3-4 pads butter

1 can chicken chunks or any chicken leftovers shredded

fresh tomatoes diced

1/2 sweet yellow onion diced

artichoke hearts (canned or frozen is fine -which ever is on sale)

Thyme

S&P

While water is boiling for the pasta...shred chicken, dice up tomatoes, onion and artichokes (if pieces are large).

 Add butter and olive oil to the pan. Then add onion and saute until soft and fragrant. Add spices, tomatoes, artichokes and chicken to the pan and toss. Cook for just a few minutes to warm ingredients through.
When pasta is ready add pasta directly into pan with the rest of the ingredients and toss.  Add any additional butter, olive oil or spices here to taste.

Plate warm with Parmesan cheese over the top.

You can also add Alfredo sauce to this for a delicious left over makeover that is sure to please the whole family.