Taco Burgers

Prep/Total Time: 25 min. 6 servings

Ingredients

1 cup finely crushed corn chips

1 envelope taco seasoning
1 tablespoon dried minced onion
1 egg, lightly beaten
1-1/2 pounds ground beef (I used ground pork)
6 slices cheddar cheese
Sandwich buns, split
Lettuce leaves
Tomato slices
Salsa, optional

Directions

1. In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into six patties. 

2.  Grill, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160° and juices run clear.

3.  Top each burger with a cheese slice; cook just until cheese begins to melt. Serve on buns with lettuce, tomato and salsa if desired.

This was good!!!  I am glad that Dan likes to grill.

Sauteed Swiss Chard with Parmesan Cheese

Prep 15 min Cook 10 min Ready In  25 min makes 2 cups

Ingredients

2 tablespoons butter

2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced (I used green onion)
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately (I used spinach. Dan does not like Swill chard)
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste  (optional)

Directions

1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

This was good even though I didn’t use the Swill chard. 

Flavorful Rice

Prep 5 min Cook 20 min Ready IN 25 min 8 servings

Ingredients

4 1/2 cups water (I used 2 Cups of water)

3 cups uncooked white rice (I used 1 Cup of rice)
2 tablespoons olive oil
2 tablespoons distilled white vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
1 (14.5 ounce) can diced tomatoes, drained

Directions

1. In your rice steamer combine the water, rice, olive oil, vinegar, basil, oregano, salt, pepper and tomatoes. Cook according to steamer's settings.

This was good.  Never thought of having tomatoes or basis or oregano in my rice.

Tuscan Soup

PREP 20 mins COOK 30 mins READY IN 50 mins 4 servings

Ingredients

6 cups chicken broth

1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage (I used mild sausage)
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk (I used regular milk)
salt to taste
ground black pepper to taste

Directions

1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.

2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

This was really good.  We had it with toaster strips!!

We went over to my Mom’s for Christmas.  We were supposed to have Filipino food.  It didn’t look like Filipino food to me.  It was good but I was a little disappointed. 
We got to see Julie.  She is looking good!!
I can’t believe that she has eight cats!!!! WHY?  To many for me.  She also has two dogs.  I could not afford nor give them the attention that they require. 
We have a burn ban going on here.  I can’t go for a walk because of the air. 
I am just working Sunday.  Nothing so far for next month.

French Toast Supreme

Prep/Total Time: 15 min. 4 servings

Ingredients

8 slices Texas toast

4 slices Canadian bacon
4 slices Monterey Jack cheese
1  Best Egg
1/2 cup refrigerated French vanilla nondairy creamer
Confectioners' sugar, optional
1/4 cup seedless raspberry jam

Directions

1. On four slices of toast, place one slice of bacon and one slice of cheese; top with remaining toast. In a shallow bowl, whisk egg and creamer. Dip sandwiches into egg mixture. 

2.  On a hot griddle or large skillet coated with cooking spray, cook French toast for 2-3 minutes on each side or until golden brown. Sprinkle with confectioners' sugar if desired. Serve with jam.

This was really different.  I love have breakfast for dinner!!!

Bulgur Wheat with Dried Cranberries

Prep 10 min Cook 15 min Ready In 25 min Serves 4

 Ingredients

2 cups water

1 cup dry bulgur wheat
3 tablespoons chicken bouillon granules
2 teaspoons butter
1/2 cup dried cranberries

Directions

1. Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.

2. Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

This was very good.  We had leftovers.

Dan had his teeth worked on yesterday.  It was starting to really hurt yesterday.  I feel bad for him.  So much trouble with his teeth.
On Friday we are going down to his Brother Doug for Christmas dinner.  Karen always a nice dinner.
Played power ball and lotto.  Guess we’ll see what happens!!!

Asparagus with Tomatoes

  Prep 5 min Cook 7 min Ready In 12 min 4 servings

Ingredients

1 pound thin asparagus spears, trimmed and cut in half

1 tablespoon extra-virgin olive oil

2 teaspoons minced garlic

1 large tomato, seeded and chopped

1 pinch salt and pepper to taste

Directions

1. Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.

2. In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

This was very good.  Dan was surprised at how good it was!!  He didn’t think that it was going to be good.

Cod with Italian Crumb Topping

Prep 15 min Cook 10 min Ready In 25 min 4 servings

 Ingredients

1/4 cup fine dry bread crumbs

2 tablespoons grated Parmesan cheese
1 tablespoon cornmeal
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
4 (3 ounce) fillets cod fillets
1 egg white, lightly beaten

Directions

1. Preheat oven to 450 degrees F (230 degrees C).

2. In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
3. Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
4. Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

This was really good!!! We had it with Asparagus and Tomatoes and Bulgur Wheat with dried Cranberries.  We have leftover for the asparagus and tomatoes and the Bulgur Wheat.

Mexican Pork Chops

Prep 10 min Cook 50 min Ready In 1 hr 4 servings

Ingredients

1 tablespoon vegetable oil

4 boneless pork chops
2 (14.5 ounce) cans chopped stewed tomatoes, with juice
1 (8.75 ounce) can whole kernel corn, drained
1 (8 ounce) can red kidney beans, drained
1/2 cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.

3. Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.

4. Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F

This was so good!!! The meat melted in your mouth!!  It was that tender!!

Worked three days this last weekend!! Boy I was tired when it was over!!
Had a nice time on Friday with the ladies from Mars Hill.  It was nice to see them.
I saw an ex coworker yesterday.  I have known her for years!!! I am sadden because she has no interest in getting together at all.  Another person that I have known for years feels the same wayL  I guess people need to move on.

Garlic Mashed Potatoes

Prep 10 Min Cook 25 Min Ready IN 35 Min 4 servings

Ingredients

8 potatoes, peeled and quartered

1/2 cup milk
1/4 cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds

Directions

1. Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.

2. Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

This was very good.  I had to leave out the sesame seed because of Dan’s teeth.  He goes to the dentist this coming Monday.  That will be one tooth down and another to go.

Going out to dinner on Friday after work with some ladies from Mars Hill Church.  Haven seen some of them for a long time.  I think that it will be fun.

I have to work this whole weekend.  That’s good!!!  

Snappy Green Beans

Prep 5 min COOK 25 min Ready In 30 min 4 servings

Ingredients

6 slices bacon

1 cup chopped onions (I used green onion)
3 tablespoons distilled white vinegar
1 (15 ounce) can cut green beans, drained

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Saute onions in bacon grease; add vinegar, and saute until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top.

This was very good.  I am always looking for new green bean recipes. 

Kielbasa with Honey Mustard

Prep 10 min Cook 5 min Ready In 15 min 5 to 6 servings

Ingredients

1 pound kielbasa sausage

1 1/2 cups ginger ale
1 teaspoon brown sugar
8 ounces honey mustard

Directions

1. Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.

2. In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.

3. Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.

This was very good we had it with Snappy Green Beans and Garlic mashed potatoes. 

Traditional Mashed Potatoes

PREP 15 Min's COOK 20 Min's READY IN 35 Min's 6 servings

Ingredients

6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper

Directions

1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

This was very good.  It was nice to have something different other than rice.

Artichoke Chicken

PREP 10 Min's COOK 30 Min's READY IN 40 Min's 4 servings

Ingredients

1 (15 ounce) can artichoke hearts, drained and chopped

3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

This was very good.  We had it with the Traditional mashed potatoes.

Honey Barbecue Sauce

PREP 15 Min's READY IN 15 Min's makes 2 cups

Ingredients

1 cup honey

1/4 cup molasses
3 tablespoons ketchup
1/8 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon ground ginger
1 tablespoon seasoned salt
1 tablespoon meat tenderizer
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/4 teaspoon minced garlic
1/4 cup steak sauce
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 1/2 cups brown sugar

Directions

1. In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended.

2. Cover, and refrigerate until ready to use.

This was sooooooooo good!!! You can use it either with chicken of pork.  We had some mighty tasty pork ribs with this .  You could probably use beef as well.

Warm Mushroom Salad

PREP 15 Min's COOK 10 Min's READY IN 25 Min's 4 servings

Ingredients

1 tablespoon olive oil

1 1/2 cups sliced fresh mushrooms
1 clove garlic, chopped  (optional)
2 1/2 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
salt and pepper to taste
1 (10 ounce) package baby greens mix

Directions

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.

2. Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.

This was very good!! They don’t tell you when to put in the garlic, so, I put it in with the vinegar.

This has been a couple of rough months for Dan.  First his surgery and then he had to have a root canal.  He will have to have another one soon!!!

Our frig went out the day before Thanksgiving!!  We sort of been “camping” in the garage.  We had to put all the stuff that was in the frig in coolers!!!  It seems like camping!!!  The new frig is coming on Friday!! We are getting an icemaker!! The new frigs don’t come with an ice tray.  We were also told that they don’t last long either.  Five to ten years is all. 

Crustless Spinach Quiche

PREP 20 Min's COOK 30 Min's READY IN 50 Min's 6 servings

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

This was very good!! Could not find a block of Muenster cheese.  Found it in slices and broke it up.  Came out great!!!