Shocked & Surprised

The other night I had small cabbage head that was about to turn nasty in the fridge.  I thought I would try making something with pork and apples to go with it.  Everyone enjoyed it...so perfect and delicious.

Pork Chops, Apple, Onion and Cabbage Skillet
adapted from: http://findingtheweigh.com/main-dishes/beef-lamb-pork/pork-chops-with-cabbage-apple-onion/

1.5 lbs pork chops (thin boneless ones)
4 cups cabbage, shredded
1 onion, diced
1 apple, cubed
1 T garlic
1/4 cup apple juice
Season-All

Sprinkle pork chops on both sides with Season-All.  Quickly sear in a scorching hot pan. Remove to a plate.

In the same skillet heat some bacon grease/butter/olive oil.  Saute onions with garlic.  Toss in the apple when the onions start softening.  Add cabbage and cover; let soften (stirring occasionally). Next add pork chops, add apple juice.  Lower the heat. Cover again and cook about 15minutes until pork registers 165.

Hearty Skillet Meal

A while back my sister shared this recipe with Mom and I. She had received the recipe from her mother in law. Great meal.  The boys thought the meat and noodles were great, but once they tasted the sauerkraut - it was a different story.  My husband and I really enjoyed this.

Sausage Sauerkraut Skillet (now say that 10x fast)
sister & her mother in law

12oz dry spaghetti noodles, cooked until al dente
3 T olive oil (I used part butter)
1 onion, chopped fine
1 bell pepper, diced
2 garlic cloves
1 lb kielbasa sausage, coined
12oz sauerkraut (drained and rinsed--oops forgot to rince)
2T Dijon mustard
1/4 cup white wine

Saute onion and pepper in a large skillet with the oil.  Toss in kielbasa brown slightly then add garlic and sauerkraut.  Stir in Dijon and pasta.  Lastly add wine.  Cook until all the liquid is gone and heated throughout the dish.  Serve immediately.

Super Easy ... Super Comforting

My husband has always enjoyed tater tot casserole. I have tried numerous recipes...I just know that I don't enjoy using the soups as much in them.  When this recipe showed up on my blog roll, I knew immediately that I had to make it.  I had this recipe "bookmarked" for a few days before I succumbed to the lingering temptation. So glad that I made it! Delicious!

Skillet Tater Tot Casserole
adapted from: http://iowagirleats.com/2014/10/20/skillet-tater-tot-casserole/

1 lb ground beef
2 T butter (+1 T bacon grease)
1 cup sliced mushrooms
1 shallot, chopped (omitted since I could not run out to the store)
1/2 onion, diced (my edition)
2 garlic cloves, minced
3 T cornstarch
1 1/2 cups beef broth
1 cup milk
2 T soy sauce
2 T ketchup
1 T Worcestershire sauce
1/4 t smoked paprika (did not have)
2lbs tater tots
1/3 cup shredded cheese (my edition)

In a large oven safe skillet brown ground beef with the onions.  Remove from pan. Add butter/bacon grease; saute mushrooms and garlic.  In a measuring cup, combine broth, milk, soy sauce, ketchup, Worcestershire and paprika. Remove some of this liquid and combine with cornstarch.  Add liquid mixture; stir in cornstarch slurry.  Add beef onion mixture once thickened slightly.  Top with tater tots. Bake according to tater tot directions (about 425 for 25 minutes), Sprinkle with cheese the last couple minutes.  Or if you don't have a large enough skillet, pour meat mixture into a greased pan and top with tater tots. Bake as directed.

It's A ... One Skillet Wonder

I love fresh produce.  Recently we were gifted with two huge zucchini.  What to do with these monsters? I thought that I could do the usual of making bread. However I thought I would like to get out my creative energies and try something new.  I found this skillet recipe that I HAD to try immediately.

Beefy Zucchini Skillet Wonder Dish
adapted from: http://www.tasteofhome.com/recipes/ground-beef-zucchini-skillet

1 pound ground beef (I used 1 package ground turkey)
1/2 onion, diced small
1 t minced garlic
1 can (14oz) diced tomatoes (NOT drained)
1 medium zucchini (quartered and diced small)
1 (8oz) sliced mushrooms
1 t dried basil
1 t dried oregano
1/4 t salt
1/4 t pepper
1/4 cup grated Parmesan cheese

In a skillet cook meat, onion and garlic until no longer pink; drain.  Stir in veggies and spices. Cover and simmer for about 15minutes until veggies are tender.  Serve over brown rice/quinoa (like this blend) and sprinkle with Parmesan cheese.

Simple Food Simple Pleasures

My boys just love pizza...especially one with 'ronnies (pepperonis).  The other night the boys wanted pizza for dinner.  We had about a cup of tomato sauce, a few tortillas, some mozzarella and the glorious pepperonis.  I thought I would just make do and make pizza this way (as I researched on line I found that other moms have thought of this too).  Today is SSP Baptism Day anniversary...perfect meal for a splendid 3 year old.

Skillet Tortilla Pizza
adapted from: http://www.simplyrecipes.com/recipes/skillet_tortilla_pizza/

Soft Taco Size Tortillas
Mozzarella Cheese
Tomato Sauce (doctored up with Italian Seasoning, garlic and onion powders - and a pinch of sugar)
Favorite Toppings (pepperonis, mushrooms, peppers, onions, or whatever suits your fancy)

Warm up a large skillet/griddle.  After it gets warm toss on in a tortilla.  Let warm and puff.  Pop bubbles as they form.  Flip.  Top with cheese, sauce, toppings and more cheese.  Just let it melt. Remove to a cutting board.  Slice into wedges (with a pizza wheel or sharp knife).  Serve.

TOO Hot For These Taste Buds

Have you ever had an experience so good it was heartburning?  Last night I made a stir-fry.  It was way too hot for us.  My husband who normally adores spicy food said it was blazing.  His stuffy nose was no longer stuffed (as in running all evening long)...cold be gone.

Sweet & Spicy Sriracha Chicken
adapted from: http://discoveringcandace.blogspot.com/2011/07/sweet-spicy-sriracha-chicken-and-wonder.html?m=1

4 pounds chicken pieces (I used 3 large boneless skinless chicken breasts, sliced into strips)
1 T sesame oil
1/2 cup Sriracha (I cannot imagine using 8T, so I just used 2T)
1/4 cup ketchup
1/2 cup soy sauce
1/4 cup honey
1 cup orange marmalade
4 cloves garlic, minced
1/4 cup rice wine vinegar

Combine all ingredients together (oil through vinegar).  Throw in chicken pieces.  Marinate in the refrigerator in a sealed bag/container for at least 6hours.  Heat a large non-stick skillet with 1-2T olive oil.  Add chicken pieces (breaking up into bite-size pieces, as it cooks).  Cook thoroughly.  Add some frozen broccoli and sliced bell pepper (or other frozen stir fry veggies).  Saute until crisp tender.  Serve over hot rice.  Serve with additional Sriracha if you can handle the heat.

Nummy Nummy Goodness In Our Tummies

Tonight I thought I would experiment.  I combined two awesome sounding recipes...so glad that I did.  Chicken is my all-time favorite meat.  My husband loves anything with spice, heat and more spice.

Black Bean, Corn and Chicken Mix-Up
adapted from: http://barefeetinthekitchen.blogspot.com/2012/06/chipotle-chicken-marinade.html
& http://recipes.sparkpeople.com/recipe-detail.asp?recipe=471787

Marinade
3 T Olive oil
1 T honey
2 T chipotle peppers pureed (about 1 whole one from can place some sauce)
1/2 t cumin powder
1/2 t onion powder
2 boneless skinless chicken breasts, sliced into strips
Place all ingredients in a zip bag.  Mix around.  Refrigerate  4 hours at least.  When ready stir fry quickly in a large skillet until cooked thoroughly. Remove chicken to a bowl; keep warm.

1 can corn with peppers, rinsed and drained
1 can black beans, rinsed and drained
4 medium potatoes, peeled and diced (par-cooked)
After potatoes are done cooking (just boil about 15 minutes), place in the same large deep skillet with some butter (and bacon grease if you have it).  Just brown slightly.  Add chicken, corn and beans.  Stir until all is warm.  Serve hot with grated cheese and hot sauce (we ate it with Sriracha).

Mom, Can You Make This Every Day?

Lately I have been on an 'easy to fix' kick.  I really don't want to spend hours upon hours in the kitchen.  Tonight I thought I would experiment with dinner.  Boy, the boy LOVED this meal.  BAP even asked if we could eat this everyday.  Usually when he says that I offer him leftovers (if there are any) for lunch and he immediately tells me no thank you and that he did not like it when we ate it. (mixed messages from a 4 y ear old-bad news).  Tonight I just threw some ingredients together and hoped it worked for dinner.  As I said the boys thoroughly enjoyed this meal (2nd helpings and all). I think next time I make it I will add the addition of garlic buttered-Texas toast.  I loved that this recipe has the veggies mixed in.  BAP was a little leary about that but he actually did not mind when he ate it.

Angel Pasta (aka Chicken Alfredo)

1/2 pound thin spaghetti or angel hair pasta, cooked al dente
1 16oz jar Alfredo sauce, divided
1/2 cup milk
1 10oz can chicken breasts, drained
2 garlic cloves, roughly chopped (I love garlic flavor, if you do not as much lessen or mince smaller)
1 T butter
1 t bacon dripping
1 1/2 t Italian Dressing mix (used this recipe)
2 1/2 cups broccoli, cooked and diced into small pieces

Cook pasta.  Meanwhile saute garlic in butter and bacon drippings.  Add about 3/4 of the jar of Alfredo sauce.  Stir in Italian dressing.  Simmer for about 5-7minutes.  Pour milk into jar; return lid and shake vigorously.  Pour this 'sauce' into warm sauce.  Stir in chicken; heat thorough.  In a large bowl placed cooked pasta and broccoli.  Stir in sauce. Serve with Parmesan cheese on top.

White As Snow

Today (December 8)  is the Holy Day of the Immaculate Conception of Mary. Traditionally I like to make an all white meal in remembrance.  In this little way we remember Mary's purity from the moment of her conception (in St Anne's womb) to her death.  Tonight I am going to make Chicken Alfredo...one of my all-time favorites.  I think I may make broccoli or a green salad on the side with fresh garlic bread.

Bowtie Chicken Alfredo
adapted from: http://thepioneerwoman.com/cooking/2012/12/bowtie-chicken-alfredo/

12oz bowtie (farfalle) pasta, cooked and drained
2 T butter
2 whole skinless boneless chicken breasts, cooked and sliced into bite-size pieces
salt/pepper
2 garlic cloves, minced (I will most likely add more)
3/4 cup dry white wine (or chicken broth)
1/2 cup half and half
3 T heavy cream (will use milk)
1 jar Alfredo sauce (my addition in order to make more creamy)
3/4 cup Parmesan, freshly shredded

Heat butter in a large skillet, toast garlic just slightly (about 1 minute).  Pour in wine, then let bubble and reduce for 1 1/2 to 2 minutes.  Add half and half, milk and salt and pepper.  Let thicken for a few minutes.  If it gets too thick add a little chicken broth.  Remove from heat.  Stir in Parmesan.  Toss in cooked pasta and chicken breasts.  If it is still too thick add a bit more broth.  Return to heat if needed.  Serve HOT.

Dessert For Breakfast

Last night I was paging through a new library book.  I found a recipe for an apple pancake.   I thought I would make this for the munchkins this morning for breakfast.  I am glad that I did.  It was really good.  However next time I will make it for dessert and not for breakfast unless it is a really special occasion.

German Apple Pancake
adapted from:  Emeril's There's A Chef In My World! Recipes That Take You Places

4 large eggs, lightly beaten
1 cup whole milk (I used part 1/2 and 1/2 & 2% milk)
1 cup flour
1/2 t vanilla extract
3 T butter
2 large apples, peeled, cored and thinly sliced
cinnamon sugar
salt

In a mixing bowl combine eggs, milk, flour and vanilla just until combined.  Let rest at least 20 minutes.  I stored mine covered in the refrigerator over night.   Preheat oven to 450.  In a large (10-12 inch) cast iron skillet melt 2 T butter on medium heat.  Add apples.  Sprinkle with salt and cinnamon sugar.  Cook until slightly softened.  Add last 1 T of butter.  Quickly pour batter over apple mixture.  Place immediately in preheated oven.  Bake for about 15-20 minutes until golden brown and puffy.  Serve with maple syrup and/or powdered sugar.

"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.

The Love Of The Skillet Part 4

With husband traveling much, I often ask BAP what he has in mind for dinner.  Last night was no exception. Around 430 I asked him what he would like. He immediately said that he really really wanted lasagna.  hmm. Sounds delicious but I did not have enough time for that one ... or so I thought.  I looked through my cookbooks and I immediately found one that took less than an hour.  Score.  BAP was so tickled.  I loved that it was quick and easy with very little clean up involved.

Skillet Lasagana
adapted from: 29 Minutes To Dinner

1 jar (24 oz) favorite marinara sauce
3 cups water
8 oz lasagna noodles broken (I just used small radiator shapes)
1lb Italian sausage
2 garlic cloves, minced
2 t Italian seasoning
1 t garlic powder
1 t onion powder
2 oz Parmesan, grated
1 cup ricotta cheese (I used cottage cheese and just smoothed it out in the blender)
1/2 cup mozzarella cheese, shredded

Brown sausage along with Italian seasoning and garlic and onion powders in a large deep skillet.  Pour marinara sauce and water over top. Stir in garlic cloves.  Bring to a slight boil.  Add pasta.  Cover and let simmer for about 15 -20 minutes until pasta is at desired softness.  Stir occasionally so nothing sticks to pan..
Combine cheeses in a bowl.  Drop by spoonfuls into pasta mixture. Cover and let it ooze.  Simmer about 7 minutes more.  Top with additional mozzarella if desired.  Serve.

What How Could I Do That?!

Tonight I thought I would try a recipe that I have had marked in my cookbook to try for awhile.  It was simple and easy and of course, delicious.  I would have never thought of using all the traditional ingredients for stuffed peppers and just combining them into a quick and easy skillet meal.  SSP, husband and I loved it.  BAP was a little skeptical.  (He finally tried it after we promised him a piece of honey bread).

Unstuffed Peppers
Rachael Ray Magazine

1 cup long grain wild rice (I used a whole box of Uncle Ben's wild rice blend), cooked according to directions
1 pound Italian Sausage, browned
2 green bell peppers, chopped fine
1 package mushrooms, sliced
1 red onion, diced

Brown sausage in a large frying pan (with a little olive oil), breaking up as you cook it up.  Remove from pan.  Add 1T olive oil and 1T butter to frying pan.  Brown veggies in pan; scrap meat bits off bottom as you go.  Add cooked rice and sausage.  Mix thoroughly and serve.

Cooking Outside The Box

Here is a trip down memory lane for my husband and his family.  It is quick and just as easy (or do I think it seems that way since I enjoy cooking so much).

Hamburger Buddy
adapted from http://www.eatingwell.com/recipes/hamburger_buddy.html
&
http://www.foodnetwork.com/recipes/emeril-lagasse/beef-stroganoff-hamburger-dinner-in-a-skillet-recipe/index.html

3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2 inch pieces (or half dozen baby carrots)
10 oz white mushrooms
1/2 small onion, cut into chunks
1 pound ground beef
1 1/2 t Cajun seasoning
2 cups water
1 14-oz can beef broth, divided
3/4 cup macaroni noodles or about 4 oz dried
2 T flour
1/2 cup sour cream

Puree (shred) onions, carrot and mushrooms (until 'invisible' to a picky eater).  Brown meat and add veggies in a large pot (I doubled my recipe and used my 5 quart Dutch oven).  Add water, 1 1/2 cups broth, and noodles.  Boil.  Turn down,simmer and cover (stirring occasionally until pasta is tender).  Whisk flour and remaining 1/4 cup broth together until smooth.  Add to meat mixture.  Stir in sour cream.  Stir until slightly thickened about 2-3 minutes.  Serve (with shredded cheese if desired-good without too).

Veggies, Steak ... Yummy Fajitas

Fresh Veggies and Melt-in-your-mouth meat is a favorite combination for a scrumptious meal after a long hard working day. I planned on making these fajitas for dinner last night. However instead they became dinner for tonight. I love this marinade.

Fr Leo Patalinghug's Fusion Fajitas

Grace Before Meals

Fajitas

1 1/4 pounds flank steak (I used loin steaks) - tenderize with a fork

2 garlic cloves, minced

1/4 cup white wine

1/4 cup soy sauce

2 T ketchup

1 t red pepper flakes

1/4 cup red wine vinegar

1/4 cup olive oil

1 cup brown sugar

2 t salt

1 t pepper

1 t garlic powder

1 t ginger powder

Place all ingredients in a zip bag ... marinate 2-4 hours (I did closer to 24) in fridge. Cook like stir fry.

Vegetables

2 t olive oil

1 garlic clove, minced

1/2 red onion sliced (white works well too)

2 colored peppers, sliced

2-4 T marinade

salt/pepper

Saute with meat for the last 5-10 minutes just until peppers and onion soften slightly

Holy Guacamole

2 avacadoes, halved and pitted

lime juice from 1 lime

1 garlic clove, chopped

1/2 t salt

1/2 t pepper

2 t minced parsley

4 t minced red onion

4 t olive olive

Mix together until smooth.

Screamin' Sour Cream

1/2 cup sour cream

2 t hot sauce

1/2 t salt

1/4 t pepper

1 t garlic

Mix together.

Tortillas

Layer meat in tortillas. Garnish with favorite fajita toppings including this guacamole and sour cream (cheese and lettuce are good choices too).

Scrambled Eggs With A (Delicious) Twist

A couple weeks ago my Dad made some awe-mazing scrambled eggs. Husband, SSP and I loved them where BAP was just content with his cheerios and/or oatmeal for the morning. Cinnamon Rolls and a big glass of orange juice were great compliments of this delicious treat. I had thought Dad had made up the recipe, but soon found out that he and Mom had found it online. It was so great nonetheless. Deliciousness!

Joe's Special

http://www.epicurious.com/recipes/food/views/Joes-Special-105866

6 eggs

sprinkle of hot sauce

1 t salt

1/2 t dried basil/oregano (he used oregano)

1/2 t black pepper

1 T olive oil

1 T butter

1 medium onion, diced

4oz sliced mushrooms (his addition)

1/2 pound ground beef (he used Italian Sausage...that made it for sure)

3/4 - 1 pound fresh spinach (or 1-10oz frozen, squeezed out)

shredded cheese (another extra addition)

Combine eggs, salt, hot sauce, basil/oregano and pepper in bowl. Mix thoroughly.

Heat oil and butter in large deep skillet. Saute onions (and mushrooms). Add meet and cook until well browned (make sure to chop up fine as browning). Add spinach, place lid on pan and cook 3 minutes (if fresh) or if frozen (1 minute). Pour eggs over all; stir and cook all. Remove from heat. Sprinkle with cheese. Cover until cheese just melts. Serve hot.

Super Easy & Delicious

We love cabbage around here (at least husband and I do). I like venturing out and trying new things every once and awhile. I found this recipe and it was so good. We have not tried it with the dipping sauce, since we really don't care for horseradish that much. It is good just the same. I have leftover filling so I am going to make the second recipe this weekend, if all goes well.

Crescent Cabbage & Beef Bundles

adapted from: http://www.pillsbury.com/recipes/crescent-cabbage-and-beef-bundles/820fa315-6b6c-42b7-820a-e52539fa6e65/

1 lb ground beef, browned with 1/3 cup chopped onion (rinse and drain)

2 cups shredded cabbage (I use the coleslaw mix)

1/2 t salt

1/4 t pepper

1/2 cup shredded Cheddar cheese

2 (8oz) cans crescent dinner rolls

Preheat oven to 375. Brown meat with onion. Rinse and drain. Add cabbage and seasonings. Stir until cabbage is crisp/tender. Cool. Add cheese. Separate dough into 16 triangles or 8 rectangles. Add some filling roll up. Place on greased cookie sheet and bake for about 20 minutes until golden brown.

Cabbage Goulash

adapted from: http://www.tasteofhome.com/recipes/Cabbage-Goulash

1 lb ground pork sausage

1 lb ground beef

1 large onion, chopped

1 (28oz) can diced tomatoes

1 (6oz) can tomato paste

2 T cider vinegar

1 T chili powder

1 t garlic powder

1/4 t red pepper flakes

10 cups shredded cabbage

Brown meats and onion in a large pot. Drain. Add the rest of the ingredients. Boil. Reduce heat; simmer, uncovered for 15-20 minutes until cabbage is tender. (I sprinkle with shredded cheddar cheese and dollop on some sour cream on top.)

Tasty Oriental Food

Recently browsing a magazine, I found a recipe for Orange Teriyaki Beef Stir Fry. I was excited to try this recipe as soon as possible. I had to improvise from what we had lying around the house but other than that the recipe was exactly the same. It was awesome, even SSP ate a helping or three. Serve with a pot of fried rice and it is the perfect Chinese meal with beef.

Orange Teriyaki Beef Stir-Fry

Adapted from: Cooking with Paula Deen Sept/Oct 2011

1 1/2 lbs beef top sirloin, thinly sliced (I used elk round steak which I marinated in 1/3 cup soy sauce & 1/3 cup Worchestershire sauce with 1 T minced garlic and a pinch of powdered ginger for about 6 hours in the fridge)

1/2 onion, thinly sliced

2 1/2 cups beef broth (used water)

1/4 cup stir-fry sauce (used 1/4 cup soy sauce mixed with about 1/2 T cornstarch)

2 T orange marmalade

1 (12-oz) pkg vegetable stir-fry mix (used 2 cups frozen broccoli)

3 cups egg noodles (used 2 pkgs Ramen noodles WITHOUT the season packets)

Saute beef and onion over med-high heat. Cook 4-5 minutes until meat is no longer pink. Remove and keep warm.

Add broth, stir-fry sauce and marmalade until marmalade melts. Add vegetables and noodles. Boil, reduce heat and simmer for 5 minutes. (Since I used frozen broccoli, put a lid on the pan until broccoli was crisp-tender.) Return meat to pan and heat thoroughly.

Egg Fried Rice

Another Sister-in-law

1 cup rice, browned in 1 T oil

2 1/2 cups water

1 pkg dry onion soup mix

2 T soy sauce

2 eggs scrambled

Other Fried Rice fixings (carrot, green onion, ham, etc)

After rice is browned, add water, soup mix and soy sauce. Bring to a boil. Lower heat to low and cook covered for about 20 minutes until all liquid is absorbed. Add scrambled eggs and other fixings; stir. Serve.

Oh My Goodness

A couple weeks ago I received an email from my dear sister in law. She sent me a recipe I just had to try. We loved it. As she put it, "definite man food in salad form!" Thank you dear sister in law. I am definitely going to make it again and again. Husband loved it too. He even took leftovers (just a tiny bit) for lunch the next day. Wow! What a great treat. I forgot to make the eggs; I am sure it would be even better with them. Thank you!

Hot Spinach Bacon Salad

Sister-in-law

3 whole eggs

7 slices Thick Cut, Peppered Bacon (I used 1/2 package of the regular stuff)

1 whole Red Onion, Small

1 package Mushrooms, white button

8 oz baby spinach, washed dried and stemmed

3 T bacon grease

3 T red wine vinegar

2 t sugar

1/2 t Dijon mustard

dash of salt

Cook eggs; cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to paper towel.

Remove 3 tablespoons grease and set aside. Add 2 additional tablespoons of grease on a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon. Peel and slice eggs.

Make hot bacon dressing. Add 3 T bacon grease, vinegar, sugar and Dijon to a small sauce pan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add Spinach to a large bowl. Arrange onions, mushrooms and bacon on top. Pour hot dressing over the top; toss to combine. Arrange eggs over the top and serve.

Bring On The Chinese Food

Yesterday I peered into my refrigerator. Just as I had hoped a half a bag of coleslaw said "pick me". I have been really want to make some yummy lo mein lately but every time I do not have the cabbage or some other ingredient. I just dealt with what I had and made it before I wasted anymore time. So yummy! This recipe brings back memories of going out to eat with my Grandparents in Portland at Grandpa's favorite Chinese restaurant. The first time I had this recipe was at friends' house in Anchorage, Alaska (Hi Mr & Mrs B!) when they announced they were expecting their first baby. Love at first bite!

Teriyaki Chicken Lo Mein

from Cook's Country Feb/Mar 2009

3/4 cup soy sauce

1/4 cup rice vinegar

1 1/2 T fresh grated ginger (or 1/4 t ginger powder)

1/4 cup sugar

1 T cornstarch

2 cups water

4 (3oz) packages ramen noodles, broken into large pieces, seasoning packages discarded

1 (16 oz) coleslaw mix/broccoli slaw

2 large skinless boneless chicken breasts, cut into thin slices

1 T vegetable oil.

Simmer soy sauce, vinegar, ginger, sugar and cornstarch in a large saucepan over medium-high heat, whisking often, until thickened, 2 to 3 minutes. Transfer half of soy sauce mixture to large bowl and reserve. Add water to saucepan withe remaining soy sauce mixture and return to a boil. Add ramen and cook, stirring occasionally, until tender, about 4 minutes. (Most the liquid will be absorbed)  Off heat, stir in slaw  mix. Cover and keep warm.

Pat chicken dry with paper towels. Heat oil in a large skillet over medium-high heat until just smoking. Add chicken and cook until no longer pink, about 1 minute per side. Transfer chicken to bowl with reserved soy sauce mixture and toss to coat. Transfer noodles to platter and top with chicken. (I just mix noodles, cabbage, and chicken all together at this point).

I suggest thirding the sauce recipe (soy sauce, rice vinegar, ginger, sugar, cornstarch, water) if only using half package of coleslaw, 1 chicken breast and 2 packages noodles.