New fun recipe added to rotation
amylou321
3 months ago
My SO sent me a video of someone making cheeseburger eggrolls. Now, when he does this I take it as him asking me to make them, to his taste of course. I crisped up some bacon, browned the ground beef and onions, and added back in the bacon, along with some shredded cheddar and a glob of cream cheese. I seasoned it the way I season regular cheeseburgers. That is, with onion powder, garlic powder and pepper. I didn't put salt because I added some Worcestershire sauce. The original recipe called for mustard and chopped up pickles in the filling, which I omitted because SO hates both. I then rolled the filling in the eggroll wrappers and fried them.
And because I cannot leave well enough alone, i decided to make a dipping sauce for them. A simple mix of mayo, ketchup, Louisiana hot sauce, garlic and onion powder, and pepper. It was really funny because when I presented it to SO, he looked at it funny and said "I don't want that (expletive)" But then he caught himself, and probably thinking he hurt my feelings, cautiously dipped a tiny corner of a cheeseburger eggroll in it to try it. The next thing you know he is simply slathering it all over them. And he apologized PROFUSLY and proceeded to tell all his friends that he talked to over the course of the night about what a donkey he was for saying he didn't want it without even trying it.
Anyway, I am glad I found a new recipe to add to my repotoire. It certainly not something to make all the time, but something fun to work in every couple months or so. Have you found any new "keepers" lately?
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Comments (71)I made this today and loved it! I'm not sure it still qualifies as "healthy" when you return to the pan for multiple servings though:). Recipe found on "Damn Declicious" blog. PS...I only had about 1/2 cup of quinoa on hand so used orzo for the other half and it was still delish. ONE PAN MEXICAN QUINOA Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Yield 4 servings Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan! INGREDIENTS 1 tablespoon olive oil 2 cloves garlic, minced 1 jalapenos, minced 1 cup quinoa 1 cup vegetable broth 1 (15-ounce) can black beans, drained and rinsed 1 (14.5 oz) can fire-roasted diced tomatoes 1 cup corn kernels 1 teaspoon chili powder 1/2 teaspoon cumin Kosher salt and freshly ground black pepper, to taste 1 avocado, halved, seeded, peeled and diced Juice of 1 lime 2 tablespoons chopped fresh cilantro leaves INSTRUCTIONS Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately. This post was edited by funnygirl on Fri, Apr 11, 14 at 16:24...See MoreNew Recipe Review - July 2010
Comments (37)I'm attending a family get together today and I'm supposed to bring a couple appetizers. 3 weeks ago I broke my ankle so grocery shopping has been on hold as I'm not overly coordinated with crutches. Hence I scoured my pantry and freezers to find ingredients for appys. I managed to come up with homemade hummus and homemade flatbread and this ad lib mini quiche recipe I threw together. I just tried one and am very pleased with the results. I'm glad I kept notes as I went along. I just typed this out so I thought I'd share. Beet Green & Spinach Mini Quiches Makes 24 Mini Quiches 1 tablespoon olive oil 1 tbs. finely minced salt pork 1 medium onion, chopped 1 leek, white & light green part chopped 3 garlic cloves, minced ¼ tsp. ground pepper 2 cups chopped blanched beet greens & spinach or use frozen, thawed and squeezed dry (This is 2 cups after cooking or thawing and sqeezing dry) 1/2 cup freshly grated mild cheese such as white American 1/2 cup freshly grated Asiago cheese ¼ cup freshly grated parmesan 1/2 cup dried parmesan breadcrumbs 4 large eggs, lightly beaten 1 package Pillsbury Pie Crust or two crust recipe Directions 1. Preheat oven to 375. 2. Make the filling: In a skillet, heat 1 tablespoon oil over medium-high heat. Add salt pork and cook until salt pork starts to turn golden brown. Add onions, garlic and leeks, and cook, stirring occasionally, until translucent, 3 to 5 minutes. 3. Transfer mixture to a large bowl; stir in spinach, cheese, Parmesan breadcrumbs, 1/4 teaspoon pepper. Fold in eggs until combined. 4. Roll out piecrust and cut 24 3" rounds with a fluted cookie cutter. 5. Spray muffin tin with cooking spray and wipe out excess. Press piecrust rounds into muffin tin. 6. Fill crusts to top of crust keeping filling inside crust edge with about 1 tbs. of spinach mixture. 7. Bake about 25 minutes until crust is light brown. 8. Remove muffins tine from oven and coo on wrack about 10 minutes. Use a sharp knife to remove quiches from muffin tine. 9. Serve immediately or cool quiches on wire rack and store in fridge or freezer for later use....See MoreOctober New Recipes
Comments (5)I attend an annual Halloween potluck. I aways take something different and often untried. This year I made this: Warm Chicken Sausage & Potato Salad From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook (2008) This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage. 4 servings, about 1 3/4 cups each : Active Time: 30 minutes : Total Time: 30 minutes Ingredients 1 pound small potatoes, cut in half 1 5-ounce bag arugula (about 4 cups, gently packed) 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces 1/3 cup cider vinegar 1 tablespoon maple syrup 1 tablespoon whole-grain or Dijon mustard 1 tablespoon extra-virgin olive oil Freshly ground pepper, to taste Preparation Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper. My notes: I wanted to roast the potatoes whole and then cut them in half but didn't have the time. But will do that next time. I tripled the recipe for the potluck. I tasted the dressing and doubled both the maple syrup and the olive oil. I also added a bit of salt to the dressing along with the ground pepper. I thought it was quite good. I used chicken apple Chardonnay sausages from Trader Joe and whole grain Dijon. Here is a link that might be useful: Warm Chicken Sausage & Potato Salad...See MoreMaine - New England Fish Chowder (recipe & photos)
Comments (24)Carol, ”This made me recall that our neighbor, when I was kid, seeded quahog clams into the bay behind our houses, and years later, after the neighbors were long gone, I would harvest them when the tide went out. I always flushed them for a few days in a big bucket of saltwater with a handful of cornmeal tossed in, changing the water daily. I used them for clam sauce and chowder - they were huge! The cornmeal made them extra tasty, IMO.” Interesting. lucky you! When we first summered, there were quahogs ( ercenaria mercenaria) with very few soft shell clams (Mya arenarius). Then they were only the soft shell clams, steamers, and you couldn’t find a quahog for the life of you. The quahogs don’t move as fast, and they’re much easier to catch. They usually are maybe only 6 inches down or 4 inches. But those soft shell clams are like race cars; in our enthusiasm it was easy to have the tines of the clam hoe puncture the clamshell. The quahogs have a very hard shell and didn’t have that vulnerability. As you can imagine once you’ve got sandy muddy soil into the clam, by puncturing it shell, you could still eat the clam, but you better rinse it well before putting it into your mouth. What a lot of people used to do is pour the broth into a separate cup next to ones cup of melted butter. So you can rinse off the clams in the broth before dipping it into the butter and eating it. With practice not so many clamps, punctured....See More
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