Morning Mix Up... for dinner

This was our dinner last night... but I hit the hay at 8pm and therefore, blogging was not happening... I feel so old.  For some reason, I had acquired 36 eggs in my frig and since there is not too much baking in my future, I figured breakfast was the way to go :)  Despite being a "Serves 4" recipe, we polished this off sans toast or bagels.

2 c frozen hash browns
1/2 lb fully cooked ham, chopped (I used ham steak so there were chunks of ham)
4 oz sliced pepperoni, diced into quarters
2 cloves of garlic, minced
2 tbsp vegetable oil
6 eggs
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
1 1/2 c shredded cheddar cheese

In a large non stick skillet, heat vegetable oil over medium heat and add meats, garlic, and hash browns.  Cook for 10 minutes or until potatoes are tender.  In a small bowl, combine eggs and seasonings.  Add to pan, cook, stirring occasionally until the eggs are cooked through.  Remove from heat and stir in cheese.  Serve with toast or bagels for a meal for 4.

Pepperoni Pizza Chili

I had my doubts on this one (it seemed too tomato based for my liking) but I decided to give it a whirl anyway.  I'm happy I did :)  The original recipe stated it made 8 servings.... well, not when Eric devours half (if not, 3/4) of the pot!!  Delish with garlic toast.

1lb ground beef
1/4 onion, diced
1 large garlic clove, minced
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pizza sauce
1 can (14.5 oz) Italian style diced tomatoes
1 c tomato sauce
1 1/2 c vegetable broth or stock
4 oz sliced pepperoni
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1/2 tsp salt
5 basil leaves, sliced thin
Shredded mozzarella cheese to garnish



In a large skillet, cook ground beef over medium heat.  Add onion and garlic.  Cook until beef is no longer pink and vegetables are slightly tender.  Drain well.  In a 3 1/2-4 quart crock pot, combine cooked beef mixture, beans, pizza sauce, tomatoes, tomato sauce, vegetable broth, pepperoni, seasonings and basil in crock pot.  Stir well to combine.  Cook on high for 1 hr.  Turn to low for 2 hours.  Serve with shredded mozzarella cheese and garlic toast.

Creamy Crab Imperial

Eric made this dish for me on my birthday this year-he felt he needed to cook for me for once since I am forever in the kitchen.  It was quite tasty... although he had been a little heavy handed with the spice factor.  So today we attempted it again and it was amazing :) It is really rich and heavy... this could actually be two dinners for us, which says a lot, with sides ;)  Next time we may add in a handful of grated parmesan cheese.  Either way, if you love crab, you'll love this!!!

1 lb lump crabmeat (we buy ours at Sam's Club-it's delicious!!!)
3/4 c mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp salt
1 tsp spicy brown mustard
1/2 tsp cayenne pepper
1 egg, beaten
1/4 c panko bread crumbs
1 tsp paprika
3 tbsp butter

Preheat oven to 400 F.  In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay, salt, mustard, cayenne pepper, and egg.  Mix well without breaking up the crab meat too much (you want chunks).  In a 2 1/2 quart baking dish, spread mixture.  Lightly coat top with panko crumbs and paprika.  Dot the top with butter.  Bake for 20 minutes.

Fresh Salsa

I was getting tired of finding whole recipes because I am not a huge fan of big meals in the summer.  The heat murders my appetite and I tend to snack more.  We love salsa so I figured I'd give it a whirl to go with the tacos I was making for Eric tonight.  This recipe seems to taste best the day after it's been made.  The flavors seem to distribute better then (I actually made this yesterday) and it's super delish.  Next time I will likely double to recipe.  This makes about 4-5 cups.

5 roma or plum tomatoes, chopped
3 green onions, sliced thin
1 jalapeno pepper, seeded, chopped
1/4 to 1/2 c fresh cilantro, chopped
1/2 red onion, chopped
3 garlic cloves, chopped
1 tsp black pepper
1/2 tsp salt
1 tbsp lime juice

In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, cilantro, red onion, and garlic cloves to desired consistency.  Transfer to a bowl and mix in lime juice, salt, and pepper.  It had a medium heat to it so next time I may either add another jalapeno pepper or some cayenne pepper.  Refrigerate for at least a day for maximum tastiness.

Baked Chicken Chiles Rellenos

Slightly a pain to make.  It's awkward dredging the chicken in the egg and flour when it's supposed to be rolled up with toothpicks.  Other than that, it's tasty.

2 boneless skinless chicken breast, approx 1/3-1/2 lb each
1/4 c flour
2 tbsp cornmeal
1/4 tsp red pepper flakes
1 egg
1 tbsp water
1 4-oz can green chile peppers, drained well and chopped
1/2 c Monterey Jack cheese, shredded
2 tbsp snipped fresh cilantro
black pepper
2 tbsp butter, melted
salsa and/or rice to serve with

Preheat oven to 375 F.  Place each breast between plastic wrap and pound till 1/8 inch thick and in a rectangular shape.  In shallow dish combine flour, cornmeal, and red pepper.  In another shallow bowl, lightly beat egg and water.  For each roll, sprinkle chicken with chopped peppers, cheese, cilantro, and black pepper.  Fold and roll chicken, securing with wooden toothpicks.  Dip each roll up in egg mixture then flour mixture and place on a greased, shallow baking dish, seam side down.  Drizzle with melted butter.  Bake uncovered for 30 minutes or until chicken is no longer pink or reads at 170 F.  Remove toothpicks and serve with salsa and/or Spanish rice.

*Deep Fried* Sweet Potato Fries

So I heart fried food (yes, I know it's bad for me... blah blah) but my Fry Daddy has been on vacation for the past few months.  We whipped it out today to try deep frying our new favorite vegetable and we're very pleased with the result.  If you've read any of my posts before, you know we've had Garlic Sweet Potato Fries a lot recently, which are great.... but.... they're baked, not fried.  I think I like these more... surprise surprise ;)  I wouldn't call this a recipe because I don't have exact measurements... just a general idea of what to do.  If you don't have a deep fryer, then shame on you but I guess you could fry them on the stove top in a pot of oil... which sounds almost as dangerous as me wanting a blow torch to make creme brulee and considering what I continually do to my thumb with the box grater, you know a blow torch is a bad idea for me.

2 sweet potatoes, washed, patted dry and cut into french fry shape
egg ( we used 3)
milk (maybe a cup or so)
flour (about a cup)
seasonings (garlic powder, salt, cayenne pepper... or whatever you like)
vegetable oil for deep frying

Heat oil to 350 F.  Combine egg and milk in a shallow dish.  In another shallow dish combine flour and seasonings.  Dredge fries through egg mixture then flour mixture.  In batches, deep fry the sweet potato fries till golden brown.  Place on a plate lined with paper towels to soak up excess oil and salt or season.  Continue to deep fry.  Eat and enjoy and then go run a few miles to counteract what the oil is doing to your arteries ;)

Minestrone Plus

I know... it's the summer---who eats soup in the summer?!  I do.  I hate eating very heavy food in the summer.  I hate the heat-it does a number on my appetite so my day to day diet typically consists of fruit, salads, and sometimes soups.  I liked this one a lot.  I actually made it Tuesday but hadn't gotten the chance to blog it.  I also have been eating the left overs since Tuesday (bonus points).  It was super easy, minimal mess (triple bonus points) and I got to use my crock pot for the first time in a while.  It reminds me of another one of my favorite recipes, Italian Sub Stoup (which I love love LOVE) and that also gives this huge bonus points... although the Italian Sub Stoup was waaayyy more awesome than this.  I also made Winter Minestrone, which was pretty tasty as well.  Both of those were adapted Rachael Ray recipes... this came from a Better Homes and Garden slow cooker cookbook.  Enjoy... I did :)

1 lb lean ground beef
1/4 onion, finely chopped
2 large garlic cloves, minced
2 19-oz cans of preferred minestrone soup (I use Progresso High Fiber Minestrone)
1 14.5-oz diced can tomatoes with basil, garlic, and oregano
2 c vegetable broth or stock
handful of basil leaves, coarsely chopped
1 medium potato, diced into bite size pieces
1/4 c finely shredded parmesan cheese
kosher salt, black pepper


In a large skillet cook meat, onion, and garlic until meat is browned and onion/garlic are tender.  Drain fat.  In a 3 1/2-4 quart slow cooker combine meat mixture, minestrone soup, diced tomatoes, vegetable broth, potato, and basil leaves.  Stir well.  Season with salt and pepper.

Cover and cook on low heat for 7 to 8 hours or on high heat for 3 to 4 hours.  Sprinkle each serving with parmesan cheese and service with slice of garlic toast.