Smoked Gouda Frittata with Winter Greens

This recipe was in the Food Network Magazine November 2015 issue
I tweeked it a bit and we just loved it!  Half of it is in the refrigerator and hopefully will be good leftover!  

10 eggs
1/3 c. milk
salt & pepper
8 oz smoked gouda cheese ~ shredded
2 Tbsp olive oil
6 oz. winter greens (such as kale, escarole and/or arugula....and I added some spinach) ~ roughly chopped
2 cloves garlic ~ minced
1 tsp finely chopped fresh rosemary
red pepper flakes ~ just a pinch

Preheat oven to 375
Whisk eggs, milk, salt & pepper in large bowl until combined.
Stir in cheese and set aside.

Heat olive oil in 10" ovenproof skillet over medium high heat
Add the greens, garlic, rosemary and red pepper flakes and cook, stirring occasionally until the greens are wilted, about 5 minutes.  Season with salt & pepper

Reduce heat to medium.  Pour egg mixture into skillet and stir once or twice to combine
Cook, without stirring until edges start setting, about 1 minute

Transfer skillet to oven and bake until the frittata is set and lightly browned, 25-30 minutes.
Let cool 5 minutes in the skillet, then invert or lie onto cutting board
Serve warm or at room temperature.

Below is a link to the actual recipe and you can see a photo, if you'd like!


http://www.foodnetwork.com/recipes/food-network-kitchens/smoked-gouda-frittata-with-winter-greens.html

Posh Piggies

Saw this on pinterest and it was very festive and fun!!!   (I didn't do the egg wash part.)

Posh Piggies 

1 lb – Sweet Italian Sausage Links (Johnsonville) 

1 – Sheet Puff Pastry (thawed) 

1 – Egg 

2 Tbs. – Mayonnaise 

2 Tbs. – Dijjonaise 

¼ cup – apricot jelly 

DIRECTIONS: Cut the sausage links into 36 half- inch slices; brown the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy. Set aside on a plate to cool while you get the pastry ready. Lay the pastry out on your work surface then break the egg into a small dish and brush the entire surface of the pastry. Using a mini cookie cutter (I used a star) cut out 36 shapes from the pastry. Place the meat onto a baking sheet and cover each one with a piece of pastry and secure in place with a tooth pick. Bake in a 400 degree oven for 18-20 minutes. While the piggies are baking mix the jelly, mayo and mustard in a small dish, these are good served hot, warm and room temp. Dip and enjoy!

Creamy Spinach~Artichoke Dip Soup

Served this at book club and it was a HIT!!!!   Served to Rob and I for dinner last night and he didn't like it!!!  

Creamy Spinach-Artichoke Dip Soup

4 Tbsp butter

1 c. finely chopped onion

1 Tbsp garlic

1/4 c. flour

Melt butter and add onions.  Cook 3-4 minutes.  Add garlic and cook 1 minute.  Whisk in flour and cook 1-2 minutes

1/4 c. white wine

4 c. chicken broth

Deglaze pot with wine and then reduce heat until it nearly evaporates.  Whisk in the broth and bring to boil.  

8 oz. cream cheese

14 oz. can artichoke hearts, drained and chopped

4 oz. jar pimentos, drained and chopped

6 oz. fresh spinach,  (I think I’ll do frozen chopped the next time)   

Add cream cheese, stirring until it melts.   

Add artichoke hearts and pimentos.  Then stir in the spinach.  

Right before serving stir in

1 tsp lemon juice

salt & cayenne pepper

Sprinkle with grated parmesan

Orange, Spiced Walnut and Cranberry Salad

OMG........I haven't posted since NOVEMBER 4th!!   What is WRONG with me??  
Well, we've had lots of things for dinner since then........turkey and lots of things with leftover turkey too!!  

This week I hosted book club and had 3 things that were pretty tasty that you may want for your holiday menus.   The most requested recipe is this:

Orange, Spiced Walnut and Cranberry Salad

Preheat oven to 325

Line a baking sheet with parchment paper

In bowl mix:  

6 Tbsp honey

1  1/2 Tbsp water

3/4 tsp allspice

1/2 tsp ginger

1 cup walnut halves and/or pieces

Toss to coat well,  

Strain nuts RESERVING LIQUID!!!   

Put nuts onto baking sheet and sprinkle with 2 tsp sugar

Bake until golden brown  ~  about 17 minutes.  Cool  

Whisk in pan:  3/4 c. water

3/4 c. cranberry juice

reserved liquid

1/2 c. dried cranberries (crasins)   

Bring to a boil.  Reduce to medium-low and simmer until cranberries soften and liquid is reduced to a thin syrup.  (About 20 minutes)   

(Can do all this up to 3 days ahead)  

8 oranges  ~  peel and slice

Arrange on platter.  

Spoon sauce over and sprinkle nuts over 

Timothy and Britt arrive this Saturday for the week. Dinners this week will be "winging it". I have 25 coming for Thanksgiving so this week is planning/prep time! 

We worked in the yard all day yesterday winterizing. I didn't have anything planned for dinner nor much in the frig. Sooo I just started grabbing and it turned out pretty good.

I had frozen shrimp, so shrimp cocktail it is with homemade cocktail sauce.
cheese/meat board - gouda, prosciutto, crackers, cucumbers, pepperoncini.

Time to get on my grocery/to do list for next week . . .

Spiced Sweet Potato Muffins

I came across this recipe on a friend's daughter's blog and needed an excuse to make them. We're going to see Mark's mom for dinner tonight, so I made some to take to her. Of course I kept a few for us. They are DELICIOUS!!

Spiced Sweet Potato Muffins

 

2 medium sweet potatoes (to get 1.5 cups mashed)

2 large eggs

1/2 cup canola or vegetable oil

1/4 cup Greek yogurt (you could also use buttermilk)

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour

1 1/4 cup granulated sugar

1/4 cup brown sugar (I used light)

2 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg (grate it fresh if you have it)

1/2 teaspoon allspice

1/2 teaspoon ground cloves

Pinch salt

 

Optional: powdered sugar for dusting

 

Grease and flour two 12 cup muffin pans and set aside. Or use muffins cups.

Preheat oven to 400 degrees.  Bake sweet potatoes for an hour or until tender.  Let cool.  Scoop out insides and mash up 1.5 cups worth.

 

Preheat oven to 350 degrees.

 

To the sweet potatoes add eggs, oil, yogurt, and vanilla.  Whisk until combined.

 

In a separate bowl sift the flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt.  Whisk to combine.  Pour wet sweet potato mixture over dry ingredients and stir gently.  Scoop (I used an ice cream scoop) batter into prepared pans.  Bake for 18 minutes.  Once cool dust with powdered sugar.

Shrimp Tacos

Monday - Well were going to have pasta with marinara sauce since Mark was having tooth problems. He ended up having an emergency root canal today (2 hours long and has to go back for 2 more hours - ouch!)  sooooo tomato soup and a trip to the ice cream shop for a yummy shake . . . oh darn!!!

Tuesday - we'll have pasta with marinara sauce - he has to eat something soft.

Wednesday - Shrimp Tacos - yummy!!!!

Thursday - I'm keeping this open for now, probably leftovers.

Shrimp Tacos

 

Serves 2

 

20 good size shrimp, peeled

1 clove garlic, minced

½ t. ground cumin

½ t. chili powder

¼ t. salt

¼ t. cayenne pepper

1 T. olive oil

4 tortillas

Shredded lettuce or broccoli slaw, salsa or diced tomatoes, sliced avocados or guacamole, cilantro.

 

Cilantro Lime Cream

 

¼ c. sour cream or plain greek yogurt

2 T. chopped cilantro

¼ t. cumin

Juice and zest of on lime

Salt to taste

 

Mix together and set aside.

 

In a bowl, whisk olive oil, garlic, cumin, salt & cayenne pepper.  Toss in shrimp, stir to coat. Cover and refrigerate for 20 minutes.

Cook shrimp in a skillet about 5 minutes. Assemble in tortilla shells top with cilantro lime cream and desired condiments.

 

Corn Chowder

Sunday - We had corn chowder I had in the freezer. Too pooped from the half marathon to cook.

Corn Chowder

 

 

2T. butter

Olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only

¼ c. flour

6 c. vegetable stock

2 c. heavy cream

2 potatoes, diced

6 ears corn

S & P

¼ c. fresh parsley, chopped

 

Heat butter and 1 T. olive oil in soup pot.  Add onion, garlic and thyme.  Cook until soft 8-10 min.  Dust onion mixture with flour and stir to coat well.  Pour in stock, bring to boil.  Add cream and potatoes.  Bring to boil and boil hard @ 7 min. until potatoes break down.  Cut corn off cobb and add to soup.  Season with s & p.  Simmer until corn is soft @ 10-12 min.  Stir in parsley and drizzle with a little more olive oil.

 

Serves 8

Pork Goulash with Apple & Onion

I've been remiss in not updating this but have been pretty lazy!  
When my parents were here I made a big pot of your fantastic gumbo.  
October 19th I had a chicken casserole and the spinach salad with curried cashews
October 20 ~  Out for dinner!  
Gumbo and chicken casserole leftovers the next few nights.
Friday the 23rd we had Chicken Vindaloo which was really good......the sauce from Costco and I just added chicken and onions.  
Saturday the 24th we went to Dayton
Sunday the 25th ~ more leftover gumbo!
Monday the 26th ~ your spinach enchiladas!    YUM!!!!
THEN Rob was in Chicago for the week
Sunday we did may your own pizza, leftovers Monday
Last night I went out with Bethany and so finally tonight I will actually be making dinner!!!!!!  
(Hope I remember how!!!)  

Pork Goulash with Apple & Onion 

2 T olive oil 
1/3 lb smoky bacon , chopped 
2 lb  ground pork 
Kosher salt and pepper
2 medium apples, peeled and chopped
1 large or 2 medium onion, finely chopped
2 fresh red Fresno chiles, seeded and finely chopped
2 T fresh thyme 
1 large fresh bay leaf
3 T paprika 
2 tsp cumin 
2 tsp coriander 
juice of 1/2 lemon 
1/2 C apple cider 
2 C chicken stock 
1 lb egg noodles 
2 T butter 
2 T fresh parsley 
2 T fresh dill 
Shredded cheddar cheese for topping 
Sour cream for topping 

1) In a large Dutch oven or heavy pot, heat the oil over medium- high heat. Add the bacon and cook until crispy. Remove with slotted spoon to a plate. 

2) Pat the pork dry with paper towels, add to the bacon drippings, and allow meat to crust without turning. Then cook, breaking into crumbles, and season with salt and pepper. Add apples, onions, chiles, thyme, and bay leaf and stir to soften the onions, about 5 minutes. 

3) Add the paprika, cumin, and coriander and stir for 1 minute. Return the bacon to the pot and add the lemon juice, cider, and stock. Bring to a boil, reduce the heat to simmer, and cook to concentrate and thicken. Add a little water or stock if it dries out too much, too soon. 

[make ahead: let cool and refrigerate]
[Night of: Return the goulash to room temp before reheating gently over medium heat.] 

4) Bring large pot of water to a boil. Salt the water and cook the noodles al dente. Drain the noodles and return to the pot. Add the butter, parsley and dill and toss. 

To serve, fill bowls with noodles and ladleful with goulash. Top with cheese and sour cream. Enjoy! 

Monday - We finally had the parmesan breaded chicken with greens and lemon vinaigrette!

Tuesday - Mark requested lasagna for dinner with Rob

I'm thinking leftovers the rest of the week. Making Boilermaker chili for Halloween.

Spinach Enchiladas

Monday - we these spinach enchiladas. They are really good.

Tuesday - I was going to make that pumpkin soup you had at book club, then I got home kind of late to make it so I thought I'd throw together that parmesan chicken with lemon vinaigrette. I was REALLY tired sooooo, I ordered pizza which I NEVER do. Bad me! Tonight is the pumpkin soup!

 

Spinach Enchiladas

 

1 T. olive oil

1 small onion, diced

1 clove garlic, minced

10 c. fresh spinach

1 T. fresh lime juice

1/3 c. chopped cilantro

1 can (4.5 oz) chopped green chiles

½ t. cumin

¼ t. chili powder

½ c. sour cream or plain greek yogurt

S & P

1 can refried beans

2 cans enchilada sauce or 1 recipe homemade, see below

Tortillas

4 c. shredded cheese

Green onion

Avocado

 

Preheat oven to 375.  In a large skillet, heat oil and add onion.  Cook until softened, about 3-4 minutes.  Add garlic and cook 2 minutes more.  Add the spinach leaves and cook until they are wilted.  Stir in lime juice, cilantro, green chiles, cumin, and chili powder.  Remove from heat and stir in sour cream or yogurt. Add salt and pepper to taste.

 

To assemble, spread ½ can of enchilada sauce in bottom of 9 X 13 dish.  Fill each tortilla with refried beans, 1/3 c. spinach mixture and about 3 T. cheese.  Roll up and place in dish seam side down.  When all torillas are filled, pour about 1 can of enchilada sauce over them and then cheese.  Bake uncovered for 20-30 minutes, until hot and bubbly.  Garnish with diced green onions and avocado.

 

Enchilada Sauce:

 

2 T. vegetable oil

2 T. flour

4 T. chili powder

½ t. garlic powder

½ t. salt

¼ t. cumin

¼ t. oregano

2 c. chicken or vegetable stock

 

Heat oil in a small sauce pan.  Add flour and stir for 1 minute.  Stir in remaining ingredients except stock.  Gradually add stock whisking to remove lumps.  Reduce heat and simmer 10-15 minutes until thick.  Keeps for 2 weeks.

 

Spinach and Pear Salad with curried cashews

Rob was gone most of the week, Thursday I had book club and last night I tossed 2 steaks on the grill with some sliced potatoes and onions.  A small chopped tomato salad and that was it!  

Tonight we are going to Soup Night and I'm bringing a salad.  Got the recipe years ago from Diane Spradlin, the greatest salad maker EVER!!!!  

Spinach & Pear Salad with Curried Cashews

Honey Sesame Vinaigrette:

4 tablespoons white wine vinegar

3 Tablespoons Dijon mustard

2 tablespoons honey

3 tablespoons sesame seeds, toasted

1 teaspoon minced garlic

Kosher salt and freshly ground black pepper

1/2 cup vegetable oil

Whisk together all ingredients.  I put all ingredients in a jar and shake.

Curried Cashews:

1 cup cashews

1 tablespoon unsalted butter, melted

1 teaspoon chopped fresh rosemary, I used dried

1 teaspoon curry powder

1 teaspoon brown sugar

1/2 teaspoon kosher salt

1/8 teaspoon cayenne or more to taste

Preheat oven to 400 degrees. On baking sheet, toast the cashews until golden, 8-10 minutes. Meanwhile, combine the other ingredients and add the toasted cashews and toss until thoroughly coated.

Salad:

1 lb. bacon cut in to little pieces and fried

3 pkgs small spinach leaves, washed well, and dried

3 small pears, halved, cored, and sliced (I used canned, couldn’t find ripe ones)

one bunch grapes sliced in half

Toss altogether and I added blue cheese on the side.  

Also, the cashews were on the side

Bon Appetite!

Monday - BOOK CLUB!!!!!

Tuesday - I made your butternut squash soup and the crunchy hazelnut salad.  We loved both!!!!

Wednesday - Mark and Rob had dinner together!

Thursday - Leftover crunch hazelnut salad with chicken (prepared like the chicken with arugula and lemon vinaigrette)

Friday - Braised short ribs (I made them last night as you aren't supposed to eat right away; let the flavors meld) I'll post the recipe after we've eaten so I can give my opinion.

Monday - Slow cooker chicken tortilla soup (I got this from allrecipes.com a long time ago)

Tuesday - Country pot roast with potatoes and salad

Wednesday - BUNCO!!

Thursday - Crock pot honey Asian chicken lettuce wraps . . . I thought it was horrible so I won't share the recipe. Mark thought it was pretty good. I just hated it!!

Friday - Bowling night . . . . yes you read correctly. Dave and Ann asked us to team up with them in the neighborhood bowling league . . . go ahead and laugh . . . . there will be plenty of that with all my gutter balls!!

Crunchy Dinner Salad With Prosciutto, Apple, and Hazelnuts

1/2 c. hazelnuts   ( I got a bag of them already chopped and just toasted them)  
1/4 c. olive oil
1 Tbsp red wine vinegar
2 tsp Dijon mustard
salt & pepper to taste
radicchio lettuce ~ torn
romaine lettuce ~ torn   ( I browned it a bit in a skillet so it was crispy)
3 oz. prosciutto 
3 scallions ~ chopped
1 apple ~  diced

1. DIRECTIONS

1. Heat oven to 350° F. Spread the nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts between 2 clean dish towels to remove the skins (discard the skins).
2. Whisk together the oil, vinegar, mustard, and ½ teaspoon each salt and pepper. Add the radicchio, romaine, prosciutto, scallions, apple, and nuts and toss to combine. Serve immediately.

Laura added goat cheese and she used a red onion rather than scallions.  

I cooked some of the Parmesan Chicken from your August 18th post to serve with this salad.  

Thanks to Laura Druebbisch for sharing this recipe from  http://www.realsimple.com/food-recipes/browse-all-recipes/dinner-salad  

Squash Soup with Toasted Walnut Butter

Wednesday made the One Pot Butternut Squash Alfredo from the Tasty video you posted on Facebook.   It was ok.........not great...........  

Saturday night we had this yummy soup

1/2 cup toasted walnuts, chopped; 

3 Tbsp. unsalted butter;

 1 Tbsp. maple syrup; 

1/2 t. ground cinnamon;

1/2 t. kosher salt,

 1/2 t. ground pepper to taste

Melt butter in microwave, then stir in remaining ingredients.  Chill.

 *******************************

2 med. butternut squash

2 Tbsp. olive oil

2 med. onions, cut into thin slices

2 cloves garlic, minced

2-inch piece fresh ginger, finely chopped

3 Tbsp. butter

1 Tbsp. light brown sugar

1 small cinnamon stick

4 cups chicken broth

Preheat oven to 375 degrees.  Cut squash in half, scoop out seeds. Put olive oil on foil-lined jelly roll pan and place squash on pan, cut side down.  Bake until soft, approx. 50 mins.  After it is cool, scoop out pulp.

Melt butter in large pot.  Add garlic until lightly browned, then add onions and ginger and cook until soft.

Add brown sugar and cinnamon stick to pot. Cover and let ingredients sweat for approx. 10 mins.  Then add the squash pulp and chicken broth.  Bring to a boil, then reduce heat to med. low.   Cover and simmer 10-15 mins.   Discard cinnamon stick and puree soup, either with an immersion blender in pot, or in batches in a blender.  Return soup to pot, reheat and serve with walnut butter.

Pork Tenderloins in Wine Sauce

2  pork tenderloins
1/2 c. cracker meal   (really crushed crackers)
1/2 tsp. cumin
2 Tbsp. olive oil
5 garlic cloves ~  peeled and minced
1 white onion ~ sliced thinly
1 c. chicken broth
1 c. white wine

Preheat oven to 325
Dredge tenderloins in cracker meal seasoned with salt & cumin
Heat olive oil in cast iron skillet or Dutch oven
Heat to medium high heat
Add tenderloins and thoroughly brown on each side.
Add garlic, onion, broth & wine
Put in oven and bake for about 1 hour.

Recipe from Cuba Cocina!   by Joyce LaFray
The first time I made this was January 1998!!!!
Been making it over the years and always a hit!
And great leftovers!!!!

Chili Cheese Casserole/Sausage Balls

Tailgates have begun!

I pulled out 2 OLD recipes.   The casserole was from a Fort Wayne friend from August 1985!!!!

Chili Cheese Casserole 
1/2 lb. pork sausage ~ browned.  Drain and set aside
8 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
12 oz. shredded Monteray Jack cheese
12 oz. cottage cheese
2   4 oz. cans mild chopped green chilies

In large bowl, beat eggs until light.
Stir together flour, baking powder, salt
Add to eggs and mix.
Fold in cheeses, chilies and remaining ingredients
Turn into greased 9 x 9 baking dish
Bake 350 oven for 40 minutes
Remove, let stand 10 minutes.
Cut into small squares.   Serve hot.

(I baked both of these on Friday and just reheated on Saturday morning!)

Sausage Balls 
1 lb. sausage
3 c. bisquick
4 c. shredded cheddar
1 tsp pepper

Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine 1 cup mayonnaise and 1 Tbsp. yellow mustard. Serve with sausage balls.

Recipe courtesy of Paula Deen

Marinated Flank Steak

OLD recipe but always delicious!   And great leftovers!!!  

2 c. buttermilk
1/4 c. spicy brown mustard
2 cloves garlic ~ minced
2 Tbsp soy sauce
2 Tbsp olive oil
2 tsp paprika
Combine well and marinate 2 flank steaks in this marinade, covered for 2 hours.....or more!

Grill and thinly slice across the grain.

Mustard Sauce:
1   1/4 c. plain yogurt
1/4 c. red wine vinegar
2 Tbsp. spicy brown mustard
1 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil
1 clove minced garlic
salt & pepper to taste

Served with the Pioneer Woman's smashed potatoes and a salad

Chicken Chipotle Chowder

We've had lots of leftovers but also a recipe from YOU for Chicken Chipotle Chowder, that upon further review I discovered was a recipe that YOU got from ME, and I got it from Diane Spradlin!!!  She got it from Cooking Light magazine in December of 2004

Ingredients

1  (7-ounce) can chipotle chiles in adobo sauce

1  tablespoon  extra virgin olive oil

2  cups  chopped onion

1  cup  chopped carrot

1/2  cup  chopped celery

1  teaspoon  ground cumin

1/2  teaspoon  dried oregano

1/2  teaspoon  dried thyme

6  garlic cloves, crushed

6  cups  fat-free, less-sodium chicken broth

1 1/2  pounds  skinless, boneless chicken breast

2  medium red potatoes (about 12 ounces), cut into 1/2-inch pieces

1  (15.5-ounce) can white or golden hominy, rinsed and drained  (Diane used CORN)  

1/4  cup  whipping cream (Diane used 1/2 cup) 

1  cup  chopped seeded plum tomato

1/4  cup  chopped fresh cilantro

1/2  teaspoon  salt

8  lime wedges

1. Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.

2. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.

3. Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, 

and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

Serves 8

Nutritional Information

Calories:

246 (23% from fat)

Fat:

6.2g (sat 2.3g,mono 2.4g,poly 0.8g)

Protein:

24.5g

Carbohydrate:

21.8g

Fiber:

3.5g

Cholesterol:

60mg

Iron:

1.7mg

Sodium:

672mg

Calcium:

52mg

Reuben Casserole

27 oz. jar sauerkraut, drained (I think I used a 32 oz. jar)
4 Tbsp. Thousand Island dressing   (I just used mayo and mixed in ketchup)
2 Tbsp. butter   (I omitted this ingredient)  
8 oz. corned beef ~ shredded
2 c. shredded swiss cheese
2 c. rye bread crumbs
1/4 tsp. caraway seeds

Spread sauerkraut in 9 x 13 pan.
Spread salad dressing over and sprinkle with caraway seeds
Top with corned beef and cheese.
Spread crumbs on top.
Dot with butter (I didn't)  

Bake at 400 degrees for 30 minutes.  

This is a Sharyn Kaiser recipe!

Friday we had chicken curry and puppodums which Liz Dunning served us in London!!   YUM!!!
Saturday we had frozen casserole leftovers as we were at PU game.
Sunday I baked a rack of ribs
Last night was Reuben Casserole
Tonight I'm going out.   Tomorrow something??!   And Thursday is book club night!  

This week's clean out the frig menu!!

Sunday - Gouda Salad pizza on fresh crust - YUM!!!

Monday - Parmesan Chicken with Greens and lemon vinaigrette

Tuesday - Leftover pork roast sandwiches

Wednesday - poached eggs on English muffins with whatever fruit we have

Oh my, I'm very behind!!

I can't even remember last week so this week will have to do.

Tuesday - Costco roasted chicken, salad and roasted brussel sprouts

Wednesday - Taco skillet

Thursday - Mark out - yippee no cooking for me!

Friday - Roasted pork roast, sweet potatoes, leftover brussel sprouts sauted in a skillet then topped with balsamic vinegar and honey

Gouda & Red Salad Pizza

This week has sped by.  
Tuesday we had fast macaroni casserole
Wednesday we had your Parmesan Chicken with greens and lemon vinaigrette....(see august 18 post)  ...YUM!!!!
Thursday we had leftovers and last night we had 

Gouda & Red Salad Pizza 
(an oldie but a goodie!) 

Toss together:  
radicchio head ~ thinly sliced
1/2 red onion ~ thinly sliced
red pepper ~ thinly sliced
2 plum tomatoes ~ thinly sliced
2  1/2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
salt and pepper

Marinate about 45 minutes 
When ready to bake, drain veggies well.  
Shred 7 oz. Gouda cheese 
Mix 1 cup of cheese into drained veggies
Spread 1 cup onto a 16 oz. Boboli pizza crust
Pop that crust into preheated 400 degree oven for about 5 minutes to get hot and let cheese melt.
Cover with veggie/cheese mix
Top with remaining 1/2 cup of Gouda

Bake another 12 - 15 minutes until browned
Let stand 5 minutes before slicing.  

Asparagus-Stuffed Portobello Mushrooms

I was in Louisville last night for the EPIC surprise for Susan Hall's 70th birthday........so much fun!!!  
Tonight I was going to grill portobello's but it was raining..........and I have lots in the fridge so here was what I came up with.   It was GOOD!!!  I had more "stuff" to put in, so just put it in a casserole and figure it can be a side sometime later this week!

Asparagus-Stuffed Portobello Mushrooms

• 4 large portabello mushrooms (1 to 1-1/4 pounds)
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 1/2 cups cut fresh asparagus (about 5 ounces spears)
• 1/3 cup chopped shallots or sweet onion
• 2 cloves garlic, minced
• 1 large plum tomato, diced (1/2 cup)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup fresh multigrain bread crumbs*
• 1/4 cup grated Romano or Parmesan cheese

Preheat oven to 400oF.

Clean mushroom caps with a damp paper towel. Cut off stems from mushroom caps; rinse under cold water. Coarsely chop stems and set aside. Use a spoon or paring knife to scrape out and discard gills from mushroom caps. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15 x 10 inch jelly roll pan or baking sheet.

Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Bake 10 to 12 minutes or until hot and crumbs are golden brown. Yield: 4 servings (serving size: 1 stuffed mushroom cap).

http://www.health.com/health/recipe/0,,10000001063324,00.html

Thai Style Beef Mint Salad

Leftovers this week........and sliced tomatoes!! .......and Rob was out of town for a few nights but last night I did this salad and it was OH SO GOOD!!!!   

Dressing:  
1/2 c. fresh lime juice (about 2 limes) 
2 Tbsp fish sauce
1/4 tsp sugar
2 tsp vegetable oil
One 6" piece fresh lemongrass (tender center cut into 3  2" pieces)  

Mix dressing and set aside.  

One 10 oz. New York strip steak
1 Tbsp chili powder
2 c. romaine lettuce, washed, dried and sliced into 1" thick ribbons
3/4 c. fresh mint leaves, cut into ribbons
1/2 c. fresh basil leaves, cut into ribbons
1 hard boiled egg

Grill the steak, or do it in a cast iron skillet until medium rare.   (I actually cut it into pieces and sort of stir fried it in the skillet)   
When meat is cooked, cut into thin slices and toss with the dressing.  
Remove the steak from the dressing and sprinkle with chili powder.
Remove lemongrass pieces from the dressing. 
Now, in the same bowl, toss in the lettuce, mint and basil
Toss thoroughly and divide between 2 plates. 
Top with steak and sliced egg. 
Sprinkle with chili powder.  

Very fun and refreshing!!!   Great way to use up mint if you have it!!  

Recipe taken from The High Protein Cookbook by Linda West Eckhardt and Katherine West Defoyd  

Spinach Enchiladas

Spinach Enchiladas

 

1 T. olive oil

1 small onion, diced

1 clove garlic, minced

10 c. fresh spinach

1 T. fresh lime juice

1/3 c. chopped cilantro

1 can (4.5 oz) chopped green chiles

½ t. cumin

¼ t. chili powder

½ c. sour cream or plain greek yogurt

S & P

1 can refried beans

2 cans enchilada sauce or 1 recipe homemade, see below

Tortillas

4 c. shredded cheese

Green onion

Avocado

 

Preheat oven to 375.  In a large skillet, heat oil and add onion.  Cook until softened, about 3-4 minutes.  Add garlic and cook 2 minutes more.  Add the spinach leaves and cook until they are wilted.  Stir in lime juice, cilantro, green chiles, cumin, and chili powder.  Remove from heat and stir in sour cream or yogurt. Add salt and pepper to taste.

 

To assemble, spread ½ can of enchilada sauce in bottom of 9 X 13 dish.  Fill each tortilla with refried beans, 1/3 c. spinach mixture and about 3 T. cheese.  Roll up and place in dish seam side down.  When all torillas are filled, pour about 1 can of enchilada sauce over them and then cheese.  Bake uncovered for 20-30 minutes, until hot and bubbly.  Garnish with diced green onions and avocado.

 

Enchilada Sauce:

2 T. vegetable oil

2 T. flour

4 T. chili powder

½ t. garlic powder

½ t. salt

¼ t. cumin

¼ t. oregano

2 c. chicken or vegetable stock

 

Heat oil in a small sauce pan.  Add flour and stir for 1 minute.  Stir in remaining ingredients except stock.  Gradually add stock whisking to remove lumps.  Reduce heat and simmer 10-15 minutes until thick.  Keeps for 2 weeks.