Salad turned Sandwich

I don't remember where I found the inspiration for this delicious sandwich....it was just that delectable. I post this recipe today as its my parents's wedding anniversary.  This sandwich reminds me of one of their favorite salads.

 Caprese Salad Sandwich on Toast

2 slices bread of choice (sourdough is yummy) - toasted

1 medium tomato sliced

fresh mozzarella (I used about dozen marinated mozzarella mini cheese balls)

2 T pesto

Spread pesto, as if it were the butter, over toast. Place 1/2 mozzarella on top of that, topped with tomato then followed by the rest of the mozzarella. Sandwich together. Serve warm.  This would be delicious pressed as a pannini sandwich. 

Pancake Birthday Tradtion

Growing up we had pancakes for our birthday breakfast....but not any pancakes. German pancakes. Though I have made this recipe multiple times (as the eldest of 9 I helped make them a lot for my younger siblings). Today is my youngest brother's birthday, so I made them for the boys in his honor. Happy Birthday, Brother!  This picture is of BAP and SSP having a slumber party with him.

Since my brother is now a Freshman in college (in a different state), BAP and SSP wanted to still remember his birthday for him. So I made these delicious pancakes for lunch; they are munchkin approved.

German Pancakes

adapted from: http://www.jennycancook.com/

1 cup buttermilk

1 cup flour

3 eggs

2 T sugar

1 T butter

In a bowl, whisk together buttermilk, flour, eggs and sugar until lump free.  Preheat oven to 425; heat cast iron skillet in preheating oven.  Once the oven is at the desired temperature. Remove and quickly melt the butter in the pan.  Then pour in all the batter.  Return pan to oven and bake for 15minutes.

Reminiscent Of Olden Days

Growing up we ate a lot of casseroles...lasagna, the occasional tater tot casserole and my favorite of chicken broccoli and rice.  Here is a recipe similar to what we ate. I loved every bite as much as I did then.  Today being SSP Baptismal anniversary I thought we could have one of his favorite meals (I am glad he loves his broccoli just as much as BAP).

Chicken Rice Broccoli Alfredo Bake

adapted from: http://www.allthingshomerelated.com/2013/03/chicken-rice-and-broccoli-alfredo/

1 cup Alfredo sauce

1 1/3 cups chicken broth

3/4 cup long-grain white rice, UNcooked

1/2 t onion powder

1/4 t garlic powder

1/4 t pepper

2 cups frozen chopped broccoli (I used 1 bag)

2 chicken breasts, chopped (UNcooked)

1/4 cup Parmesan cheese

Combine all ingredients (except Parmesan cheese) in a bowl.  Pour into a greased pan.  Bake at 375 covered in foil for 50minutes until rice and chicken are thoroughly cooked. Uncover sprinkle with Parmesan cheese.  Return to oven until just melted or sprinkle on top when serving.

Comforting Food...

I have always loved a rich and creamy Chicken Alfredo. Today, since we had many things going on this afternoon/evening, I thought I would make something easy in the crockpot. I was thumbing through my cookbooks and found a delicious recipe.

Crockpot Chicken Alfredo
adapted from: Fix It and Forget It

4 chicken breast halves
1 1/2 jars (16oz total) Alfredo sauce
1 can cooked chicken, drained
1/2 bag frozen spinach.

Place 1/2 jar of Alfredo sauce in the bottom of a greased crockpot. Add chicken; top with remaining sauce  Cook on LOW 8hours.  Add canned chicken and spinach; stir. Cover and cook for an additional 25minutes.  Serve over pasta, rice or biscuits.

Pie For Dinner...We Like This

Perusing through one of my cooking magazines I found a recipe for chicken pot pie.  Hmmm...I wonder if I could get a way with something like that for dinner? Would the boys eat it or just squirm looking at it?  They both (or all three...if you count my husband) loved it...even as it was LOADED with veggies.  Perfect meal.  I made the filling in the morning and made the topping about an hour before dinner time.  Perfect!

Chicken Pot Pie
adapted from: http://allrecipes.com/Recipe/Chicken-Pot-Pie-II
& http://www.theglutenfreevegan.com/2014/03/copycat-cheddar-bay-biscuits-gluten-free-vegan/

Filling
3 cups chicken breasts, cooked & chopped (I seasoned with garlic, onion and dried spinach)
1 cup chicken broth
1 1/2 cups milk
5 T butter
1/2 large onion, chopped
1/2 cup celery, chopped
1/3 cup rice flour
1 t dried thyme
2 cups frozen mixed veggies (I had a mix of peas, carrots, corn and beans)

Place cooked chicken chunks in a large bowl with frozen veggies. In a sauce pan saute onion and celery in butter.  After veggies have softened slightly add flour, thyme, broth and milk. Cook until thickened.  Remove from heat.  Cool slightly.  Add to chicken and veggies.  Stir. Dump in a greased 2 quart deep dish.

Topping
2/3 cup buttermilk
1 cup Gluten Free bisquick mix (I made my own using this recipe) plus a little extra for tossing
1/4 t garlic powder
1/2 t coarse ground black pepper
3 T butter
3/4 cup shredded cheese

Pulse bisquick mix, garlic powder, pepper, butter and cheese.  Slowly add milk until just combined.  Scoop by 1/8cupfuls and toss in additional mix. Set aside in fridge until you need to top the pie (about mid baking time).

Preheat oven to 400.  Place filling pan in oven for about 30minutes until slightly bubbly.  Drop biscuits on top. Bake for an additional 15-20minutes until toothpick comes out clean.  Drizzle additional (3T) melted  butter on top of biscuits. Sprinkle with garlic salt.

ENJOY!

SPECIAL NOTE: You can substitute regular white flour for the rice flour and regular bisquick for the Gluten Free type instead.

"Big Gooey Messy Burgers"

If you have ever watched the movie, "It Takes Two" starring MaryKate and Ashley Olsen, you may recall the scene where one of the girls is introduced to sloppy joes for the first time. I thought I would make these for the boys and see how they enjoyed them. As today is the Feast of Saint Joseph...perfect.  Sloppy Joes.  Though I am not doing all the "extra toppings," they are still just as delicious.

Sloppy Burgers
adapted from: http://www.tablespoon.com/recipes/sloppy-josephs/46dad322-d103-47b7-a3b2-b81612737afa


1 T bacon fat
1 small onion, diced
1 1/2 pounds ground beef
1 1/2 cups ketchup
1/4 cup water
1/2 T white vinegar
2 T sugar
3/4 T yellow mustard, prepared
1/2 t salt
1/8 t pepper
1/8 t paprika

Hamburger buns (I used Texas Toast for munchkins and mashed potatoes for me)
Grated cheese, optional
Bacon, optional
Avocado, optional
Fried eggs, optional

In a dutch oven combine bacon grease, onion and ground beef.  Brown. Pour off fat.  Next pour in ketchup, water, vinegar, sugar, mustard, salt, pepper and paprika.  Serve over top bread/mashed potatoes.  Top with desired toppings.

I made in the Crockpot. I did 2.5pounds ground beef, onion, and 8oz sliced button mushroom browned. Added remaining ingredients along with 1/2 of a 6oz can of tomato paste.  Cooked on LOW for 6hours.

Old Pro

About a month back my littlest sister got her elk...a cow (she was a pro). She was super stoked up shooting the critter (as it was her very first hunting season - see picture).  In her generosity, she shared the elk with our other sister and my family.  Since I grew up on wild game I enjoy wild game over beef any day.  I made this recipe with the fruits of her labor....it was definitely a keeper; reminiscent of beef stroganoff.   Congratulations, MRT!

Skillet Meatballs & Noodles in Creamy Herb Sauce
adapted from: http://www.cookscountry.com/

1lb ground beef
1 (5.2oz) Boursin cheese, divided and crumbled
1 T oil
1 onion, chopped
2 T flour
3 1/2 cups chicken broth
8oz noodles, cooked

Combine beef and half the cheese with 3/4 t salt and 1/4 t pepper.  Roll into meatballs (about 14-16 balls).  Place oil in a skillet; brown meatballs (about 5-7minutes).  Remove meatballs from pan.  Saute
onions in drippings.  Stir in flour, followed by broth; thicken.  Add meatballs and simmer. Stir in remaining cheese and noodles.  Serve.

Sweet...Extra Sweet Memories

Growing up Mom would make popcorn balls in the fall (usually around my Dad or brother's birthdays).  We gobbled them up like they were going out of style.  I found recipe that is good - but super sweet.  BAP and SSP enjoyed them a lot; I am sure it was the sugar content.

Popcorn Balls
adapted from: http://www.myrecipes.com/recipe/candy-corn-popcorn-balls-10000001010471/

8 cups popped corn (1 bag of microwaveable Kettle corn works well)
1 cup candy corn
1/4 cup butter
1/4 t salt
1(10oz) bag marshmallows
cooking spray

Line a cookie sheet with parchment.  Dump popped corn and candy corn in a bowl.  Melt butter and marshmallows together; stir in salt.  Grease fingers and hands.  Toss together marshmallow mixture with popped corn and candy corn.  Form into 13 balls.  Store in an air tight container.

Slow Cooked Is The Way To Go

Thanksgiving is one of my favorite holidays of the year.  It is a day commemorating what we should be everyday...thankful.  In the past I never enjoyed the traditional green bean casserole, as I do not care for the cream soups.  However this recipe as really awesome.

Slow-Cooker Green Bean Casserole
adapted from: http://www.cookscountry.com/

1 cup canned fried onions, processed in food processor
3 T unsalted butter
10oz baby portabella mushrooms, sliced
salt/pepper
4 garlic cloves, minced
1/2 t dried thyme
1/4 cup flour butter
1 1/4 cup low-sodium chicken broth
1 1/4 cup half-n-half
2 pounds fresh green beans, cut into 1inch pieces
additional fried onions

Melt butter in saucepan and saute mushrooms with 3/4 t salt and 1/2 t pepper.  Cook until liquid is released from mushrooms (and evaporated).  Stir in garlic and thyme. Add onions and flour; stir in half-n-half and broth until thickened.  Pour into a big bowl and stir in the green beans.  Dump into a greased crockpot.  Top with additional onions.  Cook on LOW for 5to6 hours.

Growth Spurt Or What?!

A few weeks back I made some delicious bread...and BAP devoured half the loaf on his own.  I could not believe it since he is usually so cautious when trying something new.  Seeing me pour chocolate chips into the mixture, I think cinched the deal for him.  Even though this recipe was full of zucchini, he still inhaled it (as long as he could not see the green in the dark - at school it was a different story).

Chocolate Chip Orange Zucchini Bread
adapted from: http://allrecipes.com/recipe/chocolate-chip-orange-zucchini-bread/

3 eggs
1 1/2 T flaxmeal mixed with 4 1/2 T water
2 1/4 cups sugar
3/4 cup vegetable oil
3/4 cup applesauce (with cinnamon added) - my sister made a delicious batch
1 T vanilla
3 cups grated zucchini
1 1/2 cups chocolate chips
1 t orange extract or 1 T orange zest
4 1/2 cups flour (I may just use 4 cups flour and 1/2 cup cocoa powder for disguise)
3/8 t baking powder
1 1/2 t baking soda

Combine all ingredients (except zucchini and chocolate chips) in a large bowl. Mix well; fold in zucchini and chocolate.  Divide evenly between 3 well-greased and floured loaf pans.  Bake at 350 for 50-60minutes.  (test for doneness with a toothpick)  You could make muffins too...about 30minutes in the oven. Cool completely before slicing and enjoying.

What The Boys DID Eat

I have had a heck of time to get meatloaf just right.  It is either too dry and crusty or too moist and had a gross texture.  However last night when I made it is was just perfect.  The boys LOVED it too.  I served with a side of couscous, which they gobbled up too.

Easy Moist Meatloaf
adapted from: Catholic Mom Cookbook

1 1/2 lbs ground beef
1 cup bread crumbs (fresh definitely would be better)
1 1/2 t onion powder (or 1 onion, chopped)
1 1/2 t garlic powder
salt/pepper
1 (8oz) can tomato sauce
1 egg

sauce
1 (8oz) tomato sauce
3 T cider vinegar
3 T sugar
2 T mustard
2 t Worcestershire sauce

Mix beef, crumbs, seasonings, tomato sauce and egg together.  Place in a shallow dish (pie pan worked well).  Mix sauce ingredients in another bowl.  Pour over meatloaf.  Bake at 350 for 1 1/2 hours. (Next time I might cover it for a bit with foil and bake 15minutes longer)  Perfection!

Dump & Run (Sorta)

On Tuesday I had all these great plans (hoping to be out all day).  However with the boys refusing to taking a nap after lunch, we did not get to the library, a walk or  park.  Instead I dealt with the munchkins throwing the CLEAN towels in the FULL bath tub (note: Charmisa towels soak up water REALLY well).  I really dislike doing laundry every day (I would rather do it every 2 or 3).  However since having kids it has been EVERY day.  It is kinda funny since my friend and I were reminiscing  how much easier it was to do laundry before kids (either as singles or just married).  Back to the idea of being gone I thought I would make really easy dinner that I could just dump in the crockpot and ignore (then in the last hour or so add just a few more ingredients).  Even though we did not get out I am glad that I made dinner easy for myself.

Chicken & Dumplings
adapted from: http://www.thismomsheart.com/2012/06/easy-homemade-slow-cooker-chicken-and.html

Soup
3 boneless skinless chicken breasts (I used 7 tenders) - season with salt & pepper
4 cups chicken broth (if using boullion powder-add a bit more than called for, for 4 cups liquid)
2 cans cream of chicken soup (I used this)
1 cup white cooking wine
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped (optional, THANK GOODNESS)
1 garlic clove,  roughly minced
1 T milk/cream mixed with 1 t cornstarch
Dumplings
3 cups flour
1/8 cup (or 2T) baking powder
1 cup milk (I used 1/2-n-1/2)
8 T melted butter (I used salted)

Dump all soup ingredients (except cream-cornstarch slurry) in a greased crockpot. Cover. Cook on low 8 hours. Stir in cornstarch mixture. Stir. Let rest while mixing together dumplings.  For dumplings mix all  ingredients together in a bowl.  Just mix until combined.  Drop by 1 1/2 Tablespoonfuls into cooked soup (let them submerge & POP up) - will make about a bakers' dozen worth.  Cover and cook at least 45minutes. (at this point it is crucial do not peak!)

Intriguing Veggie Lover Delight

I remember as a child loving grilled cheese sandwiches and piping hot tomato soup.  Recently I discovered an interesting spin on the two childhood favorites.  I have not tried it per se, but hope to really soon.  I think it will be a new way to eat the best.

4B's Famous Tomato Soup
family friend

32oz can diced tomatoes
14.5oz can chicken broth
1 oz (2T) butter
2 T sugar
1 T chopped onion
pinch of baking soda
2 cups cream or 1/2-n-1/2

Mix tomatoes, broth, butter, sugar, onions and soda in a soup pot.  Simmer 30 minutes.  Heat cream in microwave.  Add cream to hot tomato mixture.  Stir.  Serve with grilled cheese sandwich (croutons).

Grilled Cheese Croutons
http://www.thehungryhousewife.com/2011/03/roasted-tomato-soup-with-grilled-cheese.html

6 slices bread
4T butter, softened
1/4 t dried thyme
Cheddar cheese, thinly sliced (enough to cover bread)

Mix together butter and thyme.  Spread evenly over 1 side of slices of bread. Place cheese slices on opposite side; top with another slice of bread (should make 3 sandwiches).  Grill until golden.  Cut slightly cooled sandwiches into small cubes. Sprinkle over top tomato soup.

Two Hours 'Til Dinner...& Tummies Are Growling

Have you ever had one of those days when you just did not know what you are going to make for dinner?  Last night I knew that I wanted something that the munchkins would enjoy, as well as something that we adults would enjoy too.  Cooking can sometimes be tough when you have little ones who like to be picky eaters?  Mac and cheese (I had thought) was out of the question since I did not have any of the electric orange and blue boxes (ie Kraft brand) in my pantry.  I just happened to glance over my blog roll for quick idea.  However the subject for dinner was as close as my crock pot.

Creamy Crock Pot Macaroni & Cheese
adapted from: http://penniesonaplatter.com/2013/01/09/creamy-crock-pot-macaroni-and-cheese/

1 t salt (omitted)
1/2 t onion powder
1/2 t garlic powder
1/4 t dry mustard powder
2 cups milk
1 (12oz) can evaporated milk (I just added 1 1/2cups more milk)
1/2 cup sour cream
2 cups DRY (uncooked) macaroni elbows (used a different fun shape)
8oz block shredded cheese (do not use the pre-shredded bagged types)

Combine seasonings, milk and sour cream.  Pour into a greased crock pot.  Add pasta and cheese. Stir to combine.  Cook on low for 1 1/2 to 2 hours (stirring occasionally).

Think I Found The Trick

Growing up I remember eating tuna melts.  These sandwiches were especially good when Mom made them...I have never been able to get the proportions right (so they taste like home).  However these sandwiches hit the nail on the head (at least pretty darn close).  The balsamic vinegar sounds weird in these sandwiches. However it made them over the top good. Before I never could get these delectable sandwiches right. Now I found a great recipe and will never go back (I will most likely use this as the filling for my cold tuna sandwiches too).

Simple Tuna Melt
adapted from: http://allrecipes.com/recipe/simple-tuna-melt/

1 (6oz) can tuna, drained and flaked (I only had a 7oz can from Costco)
2 T mayonnaise
pinch of salt
1 t balsamic vinegar
1 t Dijon mustard
2 slice whole wheat bread
2 t chopped dill pickle
1/4 cup shredded cheddar cheese (used a little less)

Preheat oven to 375.  Toast the bread on a pan as oven preheats.  In a bowl combine the rest of the ingredients minus the cheese.  Top one slice of toasted bread with tuna mixture.  Top other slice with shredded cheese.  Return to oven just until cheese is melty and goo-y.  Place cheese bread on top of tuna smothered bread.  Place on plate; cut in half; serve.   mmmm.....

MMM...Melt-In-Your-Mouth Goodness

I love it when you take a bite of something and it just melts in your mouth (or as hubby says 'dissolves').  It is just a wonderful feeling.  Mmmm... Recently I made some bread that does that.  How does bread do that since it is usually so dense and chewy.

Melt-In-Your-Mouth Lemon Bread

adapted from: http://allrecipes.com/recipe/quick-lemon-poppy-seed-bread/

Bread

1 box lemon cake mix

1 cup boiling water (I just really hot tap water - since I did not want to scramble the eggs)

4 eggs, slightly beaten

1 pkg (small) lemon pudding

1/2 cup vegetable oil

1/3 cup poppy seeds, optional

Mix all ingredients together in a large bowl until creamy looking (about 4 minutes).  Pour into 2 standard loaf pans.  Bake at 350 for about 45minutes.

Glaze (optional)

1 cup powdered sugar

6 T lemon juice

1 T margarine, softened

Bring to a boil, stirring constantly.  Punch little holes (with a tooth pick) then slowly pour over bread.

"You Sneaky Mom!"

Yes I can empathize with any parent who has eaten their child's halloween candy (as seen on this video.)  I have been that parent who has eaten a twix or three from my child's stash (shhh...don't tell).  I love being sneaky in other ways including (my personal favorite) getting veggies in places where they can easily be hidden or not noticed as much.  The other day I was thumbing through my Food Network Magazine and found a recipe that I had to try (it was LOADED with veggies.  I hope the boys won't notice.  I guess we will find out or not soon.   BAP noticed the 'seeds'.  SSP gobbled it down very quickly.  This mixture works out well for taco filling for tacos, taco salads, etc.

Lentil Sloppy Joes
Food Network

2 T vegetable oil (I used bacon grease, since I was adding about 1/4 pound fresh bacon bits)
1/2 small onion, chopped
1 small carrot, chopped
1/2 bell pepper, chopped (I used 1 small can green chilies chopped)
1/2 cup ketchup, divided
1 clove garlic, minced
1/2 cup dried lentils, picked over and rinsed
1/4 t dried oregano
salt/pepper
8 oz ground beef
1 T Worcestershire sauce
Buns
cheese

Saute onion, carrot and pepper in grease until just beginning to soften.  Add 2 T ketchup and garlic.  Add lentils and oregano and 4 cups water.  Boil.  Cook 5 minutes.  Reduce heat and cook for about 35 to 40 minutes (add an additional cup of water if necessary).  In another skillet, brown ground beef.  Stir in bacon.  Add Worcestershire sauce and 6T ketchup.  Add lentils and let thicken.  Fill buns and top with grated cheese if desired.

Wonderful Fall Treats

This year for Thanksgiving we had the privilege of being part of several feasts.  On the actual day of Thanksgiving we celebrated with our good friend and her granddaughter in the morning and in the evening at my parents house.  On Sunday (Christ the King Sunday) we get to celebrate with my in laws.  As in the tradition of joining in the feast we are supposed to bring something from our bounty to share.  Here are a few recipes we shared at the various feasts.

Cranberry Cinnamon Rolls
adapted from: Southern Lady Magazine

Rolls
1 cup milk, warmed
1 pkg yeast
1/4 cup sugar
(I added about 1/4 cup orange marmalade as well)
3 1/2 - 4 1/2 cups flour
1/2 cup oil
1 egg

Filling
1/3 cup orange marmalade
4 T butter
1/2 cup dried cranberries
2 T sugar

Icing
1/2 (8oz pkg) plain cream cheese
3 T orange juice concentrate (use remaining concentrate to make your juice for the day)
Powdered sugar (enough to make as thick or thin as you like)

Place milk, yeast, sugar and marmalade in large stand mixer bowl.  Let bubble and grow.  Mix oil and egg in other bowl together.  Alternate adding egg mixture and flour until a soft stick ball forms.  Transfer to a well-greased bowl and let rise for about an hour. Roll out dough on a well-floured surface until you have a 10x15 rectangle.  Melt marmalade and butter together in microwave.  Brush butter and marmalade mixture all over dough leaving NO edge.  Sprinkle with dried cranberries then sugar.  Roll jelly-roll style.  Cut into 12 rounds. Place cut side down in a greased 9x13pan.  Bake at 350 for about 30 minutes.  Top immediately with icing and serve.  MMM....my mouth is watering, making me want another.


Mashed Potato Casserole (we LOVED this recipe as kids and we begged for it)
Aunt Vicki

8 - 10 medium baking potatoes, peeled and boiled until softened
1 pkg cream cheese, softened (I like using the flavored Boursin style cheese here)
4 T butter, softened
1 cup sour cream
garlic powder
onion powder
salt/pepper

Combine all ingredients together in a large bowl with the boiled potatoes.  Spread evenly in a greased 9x13 pan.  Cover and refridgerate overnight or all day.  Bake at 350 for about 45minutes until hot and turning slightly browned. Top with grated cheese and bacon bits if desired during last 15 minutes of cooking.


Buttery Cornmeal Crescent Rolls
Sister-in-law

2 cups milk
2/3 cup yellow cornmeal
1 1/2 T yeast
1 stick butter, softened
1/3 cup sugar
3 eggs
5 1/2 - 6 cups flour

Heat milk to just about boiling (bubbles are just appearing on the edges).  Whisking constantly   Gradually add in cornmeal. Cook and stir until thickened, lowering temperature to ensure that it does not boil.  Pour into mixing bowl and let cool until lukewarm.  When lukewarm, add yeast, butter and sugar.  Mix until combined.  Add eggs and flour until dough forms.  Knead for about 5-8 minutes.  Transfer to well-greased bowl; cover.  Let rise until doubled. Divide dough into 3 portions and roll into 8-10 inch circle.  Cut each round into 8 wedges. Rolls starting with fat end first.  Place on greased cookie sheet about 2 inches apart to allow for a short rise.  Bake in a preheated 350 oven.  Bake for about 10-12 minutes until slightly golden.

Sweet Salty and Slightly Addictive

What kid (or kid - at - heart) does not like corn dogs?! Recently I found that store bought ones are extremely salty....eww yuck.  We are trying to cut salt from our diets (it improves my headaches and my husband's high blood pressure problem).  You can season some many other ways without resorting to salt-based seasonings.  On a happier note, I discovered a 'healthified' corn dog recipe (without all the salt added)...it is oh so good too. (Thanks Mom for introducing me to these!) The boys just love them too. Win win.

Corn Dogs
adapted from: http://thepioneerwoman.com/cooking/2012/10/corn-dog-muffins/

1/4 cup shortening, melted & cooled (I used canola oil since I forgot the shortening at the store)
1 cup yellow cornmeal
1/2 cup flour
1 cup buttermilk
1/2 cup milk
1 egg
1 T baking powder
1/2 t baking soda
3 whole hot dogs, cut into 1/4s (I only use Hebrew National Brand)

Preheat oven to 425. Grease one muffin tin well.  Combine all wet ingredients.  Throughly mix together the dry, and then combine the two.  Pour a little less than 1/3 cup batter into muffin tin. Put 1 hot dog piece in each pocket. Then top with more batter. (There will be enough for 12 'corn dogs').  Bake about 10-15 minutes.  Serve with maple syrup, ketchup and mustard.  I love the maple syrup and corn dog mixture.

Food Fit For A King

Today being Friday we try and got meatless (for at least one meal).  Today at lunch I really wanted something that was tuna-y but not to overpowering.  Thought of tuna melts but knew the munchkins would not have it. Tuna casserole...ditto.  hmm.  How about a tuna ala king of sorts.  It turned out absolutely divine and rich all the same.  Hence the title of this post.

Tuna A La King
adapted from: http://www.food.com/recipe/tuna-a-la-king-48452

1/2 cup butter
1 cup sliced mushrooms (about 7 small ones)
3/4 cup diced bell pepper (I used red)
1/2 cup flour
1 1/2 cups milk (I used half-n-half)
1 1/2 cups chicken broth
2 (7 oz) tuna with water (drained)
1/2 round Boursin cheese
10 oz noodles (I used bow-ties), cooked

Melt butter in a large saucepan.  Saute peppers and mushrooms.  Stir in flour.  Cook until bubbly.  Stir in milk and broth.  Thicken slightly.  Stir in cheese.  Add tuna.  Heat thoroughly.  Stir in noodles.