Friday, August 28, 2015

Quick Easy and Simple

This salad is similar to the other one I posted.  However this one has a balsamic drizzle on it and without pasta.  It was just as awesome and delicious. There was NO leftovers. Recently we were invited to have dinner at my folks' house before all my brothers went back to college for the semester, so I made this recipe.  Dad barbecued burgers...this was a good topping.

Summer Tomato Salad with Balsamic Red Onions
adapted from:

2T balsamic vinegar
2T olive oil
1T sea salt
1 medium red onion, thinly sliced
3 Roma tomatoes, chunked into 8ths
3/4 cup fresh cheese (again my husband's homemade stuff - I think cut up string cheese would taste good too)
1T Italian seasoning
1T fresh basil, chopped

In a bowl whisk together balsamic, oil and salt.  Stir in onion - coating all the pieces.  Cover and place in the fridge for at least 3hours. As the 3 hours winds down, chop up the tomatoes, and cheese. Place all in the bowl with the onions (don't dump the marinade). Toss with Italian seasoning. Let rest for about 45minutes to an hour before serving. Sprinkle with fresh basil.
NOTE: This salad would be tasty as a topping for a crusty baguette.

Tuesday, August 25, 2015

Tuna Salad Upside Down

I have always had a soft spot in my heart for a great tuna salad sandwich.  However since going gluten free it has been tough to figure out how to make it without the toast. I made this and placed it on top of some crunchy salad greens with a drizzle of balsamic vinegar and cheddar cubes.  It was so good.

Tuna Salad
adapted from:

1 (6-7oz) can tuna in water, drained and flaked
1/4 cup mayo
1/2 cup chopped dill pickles (about 3 pickles)
1 t Dijon mustard
fresh ground black pepper, to taste

Mix all ingredients in a bowl. Either put on a great toasted bread or on salad greens with cheddar cheese.

Saturday, August 22, 2015

Two Special People

Happy Anniversary Mom and Dad!  Thank you for all you do for our family.  We love you.  May God continue to bless you today and in the moments to come.

Tuesday, August 18, 2015

Hot Dogs Turned Crazy

When I made this recipe a few years back it was a hit. I cannot wait to try it again soon.  I think I will serve with either steamed rice or quinoa.  So delicious! Warm and comforting spices.

Hot Dogs a la Rose
adapted from:

1 T oli
1 onion, diced
4 garlic cloves, minced
1 1/2 T fresh ginger
1 handful shredded carrots
1 t tumeric
1/4 t garam masala
1/2 t smoked paprika
1 large tomato, diced (1 can)
2 T ketchup
1 (12 oz) pkg hot dogs - Hebrew National are best, coined
1/4 cup water, if needed
cilantro, slivered

Saute together onions, garlic, ginger and carrot in oil just until onions are softened and lightly browned.  Stir in tumeric, garam masala and paprika until fragrant.  Stir in tomatoes and ketchup. Lastly stir in hot dogs, coating them in the fragrant mixture.  Add water, if mixture is dry looking. Cover and simmer over med 15minutes. Season with salt and pepper if desired. Top with cilantro as you serve.

Saturday, August 15, 2015

Pasta Gone Wild

Recently I was asked to make a salad for one of my dear husband's meetings.  I hear it was a hit! It smellled really good.

Pasta Salad with Extras
adapted from:

1 can diced tomatoes with garlic and onions
1/2 can black olives, cut into quarters
1 cup feta cheese (I used some of my husband's homemade cheese)
1 (16oz) medium shell pasta, cooked until al dente
(NOTE: next time I might toss in zucchini cubes)

1/2 cup oil
1/3 cup red wine vinegar
1 garlic clove, minced
1 t Italian Seasoning

In large bowl combine tomatoes, olives and cheese with pasta.  In a measuring cup combine all dressing ingredients. Pour over pasta mixture.  Toss together.  Place in a resealable plastic container.  Refrigerate about 24hours. Toss again before serving.

Tuesday, August 11, 2015

Its Chocolate Chip Bars...Its Cheesecake...No Its Both

My husband LOVES his cheesecake.  Ewww...I cannot stand the stuff.  However this recipe made me want to dig right in (but restrained because I did not want to get "glutened"). It smelled and looked delicious.

Chocolate Chip Cheese Cake Bars
adapted from:

Cookie Layer
1/2 cup shortening
1/2 cup butter
3/4 cup brown sugar
3/4 cup sugar
1 t vanilla
2 eggs
2 1/4 cup flour
1 t salt
1 t baking soda
1 (12 oz bag) chocolate chips)

Cheese Cake Layer
1 pkg (8oz) cream cheese
1/2 cup sugar
1 egg
1 t vanilla

Cream together butter, shortening and sugars. Add vanilla and eggs.  Slowly incorporate flour, salt and soda. Stir until just combined. Fold in chocolate chips. Spread 3/4 of the batter into a greased 9x13pan.
In a mixing bowl cream together cream cheese, sugar, egg and vanilla until cream and smooth. Pour over cookie dough. Dot with remaining cookie dough.
Bake at 350 for 35-45minutes.  Store in the fridge.

Sunday, August 9, 2015

Tastes Like The Real Thing

I am always looking for easy meals, that can fill picky tummies.  This recipe was my recent "ticket". The boys scarfed it down, as if I had not fed them in ( dare I say it, 4) hours.

Chicken Pot Pie (in disguise)
adapted from:

1 1/2 cups cubed chicken
1/2 (16oz) frozen veggies (I used one with peas, carrots, corn, and beans)
16 oz Tater Tots
2 cups cheese, shredded
2 T butter and 1 1/2 cups milk, mixed with cornstarch to make a thick roux

Grease a small casserole dish. Mix chicken and veggies together. Layer with 1/2 the tater tots on the bottom. Top with ALL the chicken-veggie mixture, half the cheese and the last layer of tots. Cover with foil. Bake at 350 for 35 minutes. During the last 10 minutes of baking, remove the cover and sprinkle with remaining cheese.  Let it get gooey.