||[Oct. 22nd, 2014|11:25 am]
So there's this sandwich at the restaurant at the golf course here that I have LOVED for years. Most of their food is great. They give me freebies a lot of the time, haha, but when I actually PAY for something, I tend to order this sandwich. They call it a Turkey Thai Reuben. A home version was created recently. It is damn similar. Their gouda tastes better than what I bought this time, otherwise, it likely would have been identical. Not the classiest recipe, but here ya go! :)|
TURKEY THAI REUBENS
Texas Toast bread slices
Fresh-cooked turkey slices or a 7.5oz pkg of Oscar Mayer 'Carving Board' Turkey (enough for 2 sammies!)
Thai Sweet Chili Sauce
- Blend a handful of cabbage shreds with some Thai Sweet Chili Sauce. The amounts are up to you. But you only need enough for a few sandwiches. Let stand for 2+ hours.
- Heat your griddle.
- Melt some butter on the griddle.
- Lightly grill/toast your Texas Toast bread slices in the butter.
- On other part of griddle, heat the turkey up.
- Melt the gouda cheese atop the turkey.
- You can heat up the cabbage blend for a moment if you desire, but it's not required.
- Assemble your sandwiches as desired. Add a little dijon mustard if desired.
||[Sep. 22nd, 2014|08:42 am]
For dinner lastnight, it was an Asian-inspired evening. I made fried rice with peas, carrots, broccoli, cabbage, onion, eggs, and so on, and then added some half-cooked ramen and broke that up to bits. Yummy. I also made a few basic egg rolls, that I filled with cabbage, carrots, broccoli, and spices. I have been craving crab rangoon lately but I decided to make something different instead of that... instead of crabmeat, I used jalapenos. SO GOOD! :D|
JALAPENO RANGOON/WONTONS/EGG ROLLS
1 8oz. pkg room-temp cream cheese
4 tablespoons sour cream
2 tablespoons granulated sugar
1 teaspoon sesame oil
1-2 large jalapenos
dash of onion powder
dash of garlic powder
pinch of chipotle powder
pinch of salt
wonton/egg roll wrappers
oil for frying
- Remove seeds from jalapeno(s). Mince.
- Blend all filling ingredients very well.
- Place some filling in center of wrappers. Fold or roll up as desired.
- Heat oil.
- Fry each piece until golden, about 15-20 seconds.
- Drain excess oil from each piece.
- If you want to keep them hot for awhile, place in an oven set to WARM.
NOTE: I decided to shape mine into the traditional eggroll style. This recipe made 8 full-size eggrolls.
||[Sep. 21st, 2014|08:25 am]
To those of you on here that may have been friends with Kelly, aka survival, it is unfortunate and heartbreaking to inform you, that she has passed away due to respiratory and cardiac arrest. It really does seem that life is sometimes just so unfair. She truly was an amazing person. She had been through so much physically and emotionally, and was strong for so long. And unfortunately, she has been taken from us way too early. :(|
||[Sep. 8th, 2014|09:15 am]
Wanted some homemade potato soup yesterday. Planned to make a lighter version (no cheese, no cream, no butter) but then I decided to add some other veggies and such too. Pretty darn good. XY agrees. I would make it again. I used about 6 1/2 cups potatoes, but next time I think I will try 8 cups, just because I love potatoes. :)|
6-8 cups diced russet potatoes: steamed, and gently mashed (leave some chunks)
64 ounces of broth/stock (vegetable, chicken, beef, whatever floats your boat)
2/3 cup powdered milk, optional
2 cups pumpkin puree
1 cup thinly sliced carrots: steamed
1 cup frozen sweet peas
1 cup frozen sweet corn
8-10 oz pkg. frozen chopped broccoli (or use green beans)
1 15-ounce can white beans.
- Place all ingredients into large pot. Mix well. Heat to boiling. Reduce heat. Simmer for 20-30 minutes. Stir often.
||[Aug. 27th, 2014|09:35 am]
Lastnight for dinner I made homemade spanish rice and I tried my hand at taquitos. I am very pleased with the outcome. All vegetarian. Even XY really liked it. I'm not big on fried food, but I did fry these and they turned out perfect. Baked might be good. I used an entire short package of corn tortillas. I made two fillings. One was pretty simple with just refried beans and spices, and a little hot sauce. The other was basically just homemade mashed potatoes with cheese. Both were excellent... but my favorite is definitely the potato one, hands down. I was planning to dip them in things like salsa, sour cream, and guacamole... and I'm still sure all of that would be great... but these were just so good all by themselves! Yum! Good the next day too! :P The only two issues I had were... on a few of them, I put some of the filling too close to the edge, so it cooked out a little, and I had to skim it out of the oil. Also... since I did make so many of these (like 3 dozen), near the end batches, some of them cracked open a little bit before cooking. So if you make a lot of these, maybe try rolling half of them, cooking those, and while cooking them, roll the others so none end up cracked. It doesn't take long. I rolled all 3 dozen or so by myself in about 5-6 minutes. You can shape the potatoes into little logs and then roll to make it easier and faster. I used a fork to put a glob of the refried beans on, and then just spread it to log-shape. Easy peasy.|
1 pkg. corn tortillas
oil for frying
Depending on how thick you want your taquitos, place 2 or 3 tablespoons of filling, in a log shape, about 1/3 way from one of the corn tortilla edges. Do not place any filling directly at edges. Roll up. Fry until golden. Drain on wire rack with baking sheet (or similar) below. Enjoy! :)
FILLING # 1
2 1/2 cups steamed red potatoes, mashed
1/4 cup milk
1 cup shredded cheese
FILLING # 2
2 cups refried beans
spices (chipotle powder, ground cumin, chili powder, garlic powder, etc)
hot sauce, optional
||[Aug. 21st, 2014|09:32 am]
I've been craving Tamale Casserole lately. It was one of those meals that I absolutely loved when I was a kid. My mom taught me how to make it when I was like 11. So growing up, I think I ended up making it at least once a month, because everyone loved it. Me, family, my friends that came to hang out. Each time I would make it though, I would tinker with it a lot, and sometimes add the most random stuff to it, and surprisingly, it always turned out well. It's been years since I made one, and my mom left literally thousands of hand-written recipes, I have no idea where to even begin to look for her recipe for Tamale Casserole. So... I decided to take a crack at it yesterday. I'm still sticking to my vegetarian meals so there's no meat in this one, but it turned out so damn good anyway. It's perfect! I highly recommend making a Tamale Casserole at some point in your life. Feel free to use my recipe, or look online. Everyone seems to have their own style. You can use pretty much any type of cheese (even sandwich cheese!) but I think it always turns out best if you use Cheez-Whiz or Velveeta slices. Use the whole jar of Cheeze-Whiz, or 1/3 to 1/2 block of Velveeta. You can make it of the vegetarian variety, or add just about any type of cooked meat you can think of into it. I swear on this. I've tried damn near everything. Lol... as a kid I even tried summer sausage in it, and that shit was FABULOUS. No lie. You can add veggies or not, but to be honest, I've always thought it tasted better with them in it. You can add things like shredded cheese and green chilies to the batter if you want. Get creative!|
No photo right now. If I remember, I'll take a pic of some leftovers later or something. Lol. But here are some links to give you an idea of what it looks like: http://parade.condenast.com/26509/melissasperka/beefy-tamale-casserole/ & http://skinnyms.com/tamale-casserole/
But for a truly wonderful vegetarian version...
Velveeta cheese or Cheez-Whiz
1 box Jiffy corn muffin mix (8.5 oz)
1 large egg
1/3 cup water
1/2 teaspoon chipotle powder
1/2 teaspoon garlic powder
3/4 cup fresh tomato, diced
1/2 cup diced onion
1 cup vegetable broth, or similar
1 package taco seasoning mix
1/4 teaspoon chipotle powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup black/red beans
1 cup sweet corn
1/2 cup skinny green beans, snapped
1/2 cup diced carrots
- TAMALE BATTER: Beat the egg with the water and spices. Add the Jiffy corn muffin mix. Beat until smooth.
- TAMALE FILLING: In small pot, cook the tomato and onion for a few minutes over medium heat. Add the broth, taco seasoning, and all of the spices. Cook a few minutes longer. Add the beans. Blend well.
- OPTIONAL VEGGIES: Steam all of the veggies together.
- ASSEMBLE & BAKE: Pre-heat oven to 350*F. Lightly oil 9" x 13" glass baking dish. Evenly spread 3/4 cup of the tamale batter onto bottom of baking dish. Top with steamed veggies. Top with the tamale filling. Top with layer of cheese. Evenly spread remaining tamale batter on top. Bake at 350*F for 35 minutes, or until golden. Enjoy! :)
||[Aug. 21st, 2014|09:13 am]
XY brought home a bag of various types of cucumbers from some lady at work. I've made different types of pickles before but never dill pickles. So I tried my hand at those yesterday. I ate one (okay, three) this morning and it actually tastes like a dill pickle. So I've got homemade dill pickles, yo. Lol. Soonish... I plan to turn some of them into Garlic Sweet Dill Pickles (my fave type of pickle!).|
I looked online for recipes. I looked at 5, or maybe 6 recipes. All of them were completely different. I was like WTF. So I figured just about anything would work. Lol. That made me feel a little more optimistic about the outcome of my pickles. What I did notice though... is that all of those recipes used 'pickling salt'.... and white vinegar... and fresh dill. Triple meh. I looked around the web to learn of this pickling salt nonsense. Ha. And I learned sea salt and kosher salt without iodine could be used instead of pickling salt. Sweet! I had both of those so I did a 50/50 mixture of those. It is not recommended to use table salt or any salt with iodine in it though. It makes the water cloudier, and apparently alters the taste and texture of the pickles. Good to know I guess. Also... I did not have white vinegar, but I had cider vinegar. It worked well. I also had no fresh dill. JFC. But I recently purchased dried dillweed... so I used some of that. It also worked just as well.
I think my pickles turned out pretty good so far. They've got a good pickle crunch. They taste dilly like they're supposed to. I may not have the perfect recipe yet but I am pleased with what I came up with. I let them sit out on my counter overnight... but I will likely put them in the fridge tonight. This is my first time making them, so I can't tell you how long they will last without a hot water bath. I'm hoping they last at least a few weeks in the brine. We'll see. But then again, we love pickles so they may only last a week. Ha.
(After 16 hours in the brine. The brine is darker due to me using cider vinegar and adding the chipotle powder and turmeric.)
OVERNIGHT DILL PICKLES
8 1/2 cups water
2 1/2 cups white or cider vinegar
1/3 cup kosher/sea salt
1/4 cup granulated sugar
3-4 teaspoons dillweed
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon chipotle powder
1/4 teaspoon turmeric
5-6 garlic cloves, chopped to bits
- Scrub cucumbers clean. Slice or "spear" enough of them to fill a 1-gallon glass jar (or similar) 2/3 the way up.
- It medium stockpot, heat the water and vinegar until a rapid boil is achieved. Remove from heat.
- Add remaining ingredients to the pot. Stir. Let the liquid/brine cool to lukewarm temp, stirring occasionally.
- Pour the brine, after it's been cooled, over the cucumbers in the glass jar. Seal the jar.
- Shake the jar, or gently swirl the contents inside the jar with a long utensil, every few hours.
- Enjoy your pickles the next day! :)
||[Aug. 20th, 2014|11:02 am]
I ran inside Sugar Grove yesterday to pick up some tomatoes, limes, and a red onion... and I noticed they had some fresh baked goods in stock again. I couldn't find any Asiago bread (which is the best ever!) but I did find a massive 3-foot loaf of delightfully soft bread that can be used for garlic bread or sandwiches and such. Also, at only $1.39 for the entire loaf there was no way I was passing that up. For dinner, and also breakfast because it was so good, I made myself a little veggie sub sandwich of sorts. I bought many tomatoes yesterday. Plus some lady gave us a big bag of cucumbers a few days ago. Pickles will likely be made soon.|
My veggie sandwiches:
Sub-style sandwich bread
Slice of cheddar cheese
Fresh baby spinach
Roma tomato slices
Sandwich #1 had a thin layer of ranch on it.
Sandwich #2 had a thin layer of mustard on it.
So good! :)
Lol, I'm not sure of what other types of veggie sandwiches to try with the bread though. I've made many wraps since I started the vegetarian thing, but the sandwiches are stumping me, because I don't want some weird hot veggie sandwich. And I can only eat so many peanut butter sandwiches and eggy sandwiches. Lol. I bet eggplant/zucchini parmesan sammies would be good though.
||[Aug. 17th, 2014|08:11 am]
Pizza for dinner lastnight. Vegetarian for me. Meaty for XY. 2 small batches of homemade ( galette doughCollapse ) for the crust.|
Vegetarian #1: BBQ Sweet Potato, Black Beans, and Corn
Vegetarian #2 for both of us: Extra Cheesy (11-cheese blend!)
Meaty for XY #1: Taco Meat and Black Beans
Meaty for XY #2: Ham and Cheese
I am in love with the pizza I made for myself lastnight. First time I ever made anything like it. I didn't even go in there to make pizza. I was going to have a baked sweet potato for a late lunch. But then I was craving pizza. And thus, my BBQ Sweet Potato, Black Bean, and Corn Pizza was born. I actually made a whole pizza pan worth of this one, and I am glad I did. Added some mushrooms to a small section. Divine both ways! And I am totally eating pizza for breakfast and I don't feel an ounce of guilt! This recipe is sooooooo much a keeper! Which is funny, because as I was going along making it, I was concerned it wouldn't be very good, or it wouldn't be too satisfying. Oh, how I was wrong. This is one of the best pizzas I've had in a long time.
BBQ Sweet Potato, Black Bean, and Corn Pizza
2 large sweet potatoes, baked
1/4 cup greek yogurt or sour cream
1/4 cup bbq sauce
1 teaspoon chili powder
1 teaspoon garlic powder
1/4+ cup bbq sauce (again)
1/2 cup black beans
1/2 cup sweet corn
1/2 cup diced onion
shredded cheese (as much as you want)
prepared pizza dough
- Pre-heat oven to 350*F.
- Let the baked sweet potatoes cool for 20+ minutes. Then slide the skin off of the potatoes.
- Put the sweet potato flesh into a medium bowl. Mash with a fork.
- Add the greek yogurt or sour cream, 1/4 cup of bbq sauce, chili powder, and garlic powder. Blend well.
- Spread this mixture over the pizza dough.
- Top with thin layer of 1/4+ cup bbq sauce.
- Top with black beans, corn, diced onion, and optional mushrooms.
- Top with shredded cheese.
- Bake for 20-25 minutes.
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