Monday, December 12, 2011

Easy Butternut Soup

I'm not a big veggie soup person but last year as I was trying to get my family to eat vegetables in different ways I tried squash soup - and G-boy LOVED it. This was not for dinner tonight, I was just making it to keep in the fridge for the rest of the week but guess who had two bowls for DESSERT!? Yes, G-boy.

And tonight I accomplished my soup in half the time and effort I usually put in so I felt I should share. Normally I peel, chop, boil, then puree. But tonight I slipped it in the oven with my sweet potatoes.....ahhhh, much better!

Easy Butternut Soup

Halve your medium to large butternut squash and lay cut side down on a foil lined pan.
Bake at 350 for 45 minutes or so until soft.
Let cool and scoop squash from skin with a big spoon.

Put your squash in the blender and add:
3 cups of chicken stock
(vegetable stock if you're a vegetarian)
1/2 cup water
a generous shake of onion powder
a generous shake of garlic powder
a little shake of cinnamon
a little shake of nutmeg
a pinch of salt to taste

Puree in blender until smooth, add more water if needed for your favorite consistency.
Reheat to eat.

After the baking it should just take 10 minutes to put together. No cream and no butter - because it tastes good with out it, and you can use those calories to make the salad taste good! Add breadsticks if you got 'em. Enjoy!

Saturday, December 3, 2011

We're Having Moscjitos Tonight!

Introducing the "Moscjito"
(pronounced like the blood sucking bug - named by my girlfriend Lauren and I)
It's a cross between a glass of Moscato and a Mojito. Exciting right!?

Usually in a tumbler:
a few ice cubes
Moscato Wine
(Trader Joe's has a sparkling Moscato that is perfect but you can use any or add a dash of club soda to make your own sparkles)
The juice of 1/4 to 1/2 a lime
& throw in a slice of lime too

That's it!
Happy Holidays!

Thursday, November 17, 2011

Pesto Chicken Pasta

It was supposed to be fajita night last night but I didn't have sour cream. Ack! I can't do mexican without sour cream! So I switched to chicken and pasta. Generally we sautee the chicken and throw it on pasta and peas with white sauce from the jar. But I really do hate that white sauce in a jar... I always think I'll like it, but I don't! I generally can thin it out with some milk but it's still always too rich and flavorless at the same time - if that makes sense. And making the pesto sauce from the dry package takes another pot I have to watch. The taste doesn't see to match the work load involved. So I went in a new direction.

Pesto Chicken Pasta

start your penne pasta first
add frozen peas half way through cooking your pasta
(just throw them in the water)

heat your oil (thinly coat the entire bottom of the pan)
add chopped bacon pieces (give them a minute head start)
add your chicken pieces
add a handful of sliced up artichoke hearts
add onion powder & garlic to season
add 1/2 a package of Knorr Pesto Sauce Mix
(add dry, do not make into a sauce)
keep cooking all this together until the chicken is done - use more oil if things get dry

drain the pasta and peas but keep 1/4 cup of the starchy cooking water
add that cooking water back in
plus 2 tsp of butter
plus your yummy chicken and pesto sautee
top with cheese!

It's a very normal and easy recipe. I think you'll like it!
Sorry I'm not very technical in my recipes. I can't measure like I've said before! My friends sometimes call to clarify. Feel free to comment here if needed!

Monday, November 14, 2011

Sweet and Spicy Crock Pot Chili

Sunday was the famous chili-lunch at church so it's time to share my winter favorite: Sweet and Spicy Crock Pot Chili! I don't eat soup much but I'll eat a hearty chowder or this chili anytime! This one is not messing around!

I haven't used the actual recipe in a while. I actually just found it. My recipes are printed sheets of paper stuffed inside my Better Homes and Gardens Bridal cook book. One cook book of 4 I own. It's the biggest so it seems to make the best home.

This recipe was sent via e-mail from my fabulous sister-in-law and is now cut in two pieces as it almost died being mistaken for scrap paper at work! I'm editing it as I type to show exactly how I do it.

Throw in your crock pot in the am on low:
1 lb ground beef - brown and drain
15 oz tomato sauce
14 oz petite diced tomatoes
2 14 oz cans of chili beans drained
1/2 a large onion chopped and sauteed
two cloves of garlic chopped finely and sauteed with onions
(if you're feeling lazy onion powder and garlic powder will do)
1 1/2 tbsp of chili powder
1 pack of McCormicks chili seasoning
1/3 cup brown sugar

Taste for final sugar, spice, or salt additions.
Serve with cour cream and/or cheese.
Don't be afraid to double the recipe.

I can't believe I gave you the recipe. I like to be the one getting all the compliments. Use this power wisely!

Thursday, November 10, 2011

Orange Julius Knock-Off

Want a sweet treat this weekend? This is my go-to Orange Julius knock-off recipe.

Speaking of Orange Julius, when I went to Dairy Queen last night in my robe and untied tennys (I used the drive thru but they can still see you I realized) I noticed a sign in the window. They now serve real Orange Julius drinks! I know they aren't as popular as they were in the 90's but I hope they never die. LONG LIVE THE JULIUS!

Here's what I make - I got it from this guy

6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
8-9 ice cubes

It's a bit sweet so you may want to skimp on the concentrate and vanilla just a tad.

Monday, November 7, 2011

Lasagna Filling Upgrade

I had waaaay too many lasagna noodles in the pantry so it was time for some cookin! Finding myself low on cheese I threw in a 1/2 a jar of Alfredo sauce.

That's why Tim and I drink when we cook together. He gets super aggressive with his spices, looking over my shoulder all the time, and I like substituting ingredients that make him say "ew" a lot. There is a lot of laughing and hitting happening in my tiny kitchen these nights. That's probably why we only cook together once a week.

But I think we are on to something here! I want to use this new lasagna filling whenever I can now. Try making your traditional lasagna {layering noodles, tomato sauce, ground beef, mozzarella} and add:

16 oz Ricotta Cheese
1 jar Alfredo Sauce
1/2 package of frozen spinach
1 beat egg
garlic powder
pinch of salt
{mixed all together}

It would have been perfect it I didn't have to skimp on the mozzarella. There's nothing better than a thick, hot layer of cheese baked on top of .... well, everything.

Saturday, November 5, 2011

Citrus-Green Juice

Oh man! I just made a really good smoothie. I wasn't going to share but now I feel I have to. I think you'll like it!

by my estimation it was:

1/3 a blender of kale
3 large beet greens I had left over
3 ice cubes
4 large baby carrots or one large carrot
5 whole frozen strawberries
1/2 can of pineapple + juice
1/2 cup apple juice
1 cup orange juice

makes 2 large glasses

It was more of a juice consistency than a smoothie, goes down easy!
Let me know if you try it.

Friday, November 4, 2011

Baked Jalapeno Poppers

Okay I took on a not-so-normal food challenge. I have only had jalapeno poppers like twice in my life, and although I don't eat a lot of spicy food, I love a good popper! It's all about the hot cream cheese I think! Jalapenos were on sale this week and since Tim doesn't really like them I made a batch for my church's Ladies Bunco Night tonight.

I only accomplished making one pan. These are exhausting! You have to cut, mix, stuff, batter, bake. So only do this if you're really feeling it. But they are so much fun to eat! A great party food for sure. I made mine smaller because I didn't buy as many jalapenos so it would be the same work to do a double batch with more jalapenos cut into larger slices.

I based my recipe on Emeril's.

I thought it would be more fun to have the jalapenos in a loop instead of a boat half so I cut into thirds and hollowed out with the end of my potato peeler. If you have a baby spoon around like me that's a great way to stuff the loops.

My cheese mixture was:
cream cheese
mozzarella cheese
chili powder

Wow it's awesome all baked together!

batter them up with
eggs and a little milk
panko crumbs seasoned with your favorites

Bake 350* for 30 minutes or so.

And you, my friend, have a popper! If I can do it, so can you!

P.S. The jalapeno will sting your hands, eyes, nose, etc. So you need to be a little careful if you are a pepper virgin like me. Maybe that is why Emeril and Co. used the boat method, so that you don't have to touch the seeds much with your hands (and the panko stuck well to the thick cheese filling). So if you want to follow their lead I won't be offended.

Thursday, November 3, 2011

Vegetables & Kids

You've seen me "hide" veggies from my kids already. (Here and here) But I wanted to let you know my full attack when it comes to vegetables and kids in case you need some help or encouragement.

I have a two beliefs I want to convey to my children:

(1) Vegetables and other healthy foods are important. So important that you will not always like them but you need to eat them anyway. This also transfers from the dinner table to life in many ways. Is it easy to love that person that is mean to you? No. But you need to do it anyway. Do you think that law is a good one? No. But you need to obey it as all authority is from God and the world does not revolve around you.

(2) Vegetables and healthy foods can taste great! We can work as a family to make them some of our favorite dishes. If there are veggies that your kids tend to like, be kind and feed them those foods more then the ones they hate. For example: G Boy hates peas. He has to eat them every so often because Tim and I love them, and they are a cheap and easy frozen vitamin resource, but he LOVES squash soup, sweet potatoes, green juice, and broccoli so I try to make those options available anytime I can. Vegetables should not always be a disgusting experience!

With those two beliefs in place I have a few tricks up my sleeve to get them done.

(1) Make it a snack. Anytime your child "needs" a snack offer healthy foods. 90% of the time around here I offer a fruit or vegetable. If they don't want it, that's fine. They can obviously wait until the next meal. Most of the time G boy will say no first and then 10 minutes later say, "yeah, I think I'll eat those carrots now." And the more you do it the more they will get into the routine.

(2) Make it fun.
- Put your veggies in the blender for a green smoothie. And do it TOGETHER!
- Let your child eat their peas with a toothpick
- Give them ranch for dipping. C Baby loves dipping!
- Cook them differently or "hide" them in their favorite foods but tell them they are there.

(3) Make it non-negotiable. If my kids wish to stay at the dinner table, have more of something, or have dessert, the good and the bad on that plate needs to be eaten WITHOUT more than one complaint. Feel free to insist veggies be eaten before the chicken and bread will come out.

It can be done! Good luck!

Wednesday, October 26, 2011

Oven Chicken and Veggies

I'm on a roll just making stuff up so I tried again.... and it worked... AGAIN!

I usually make casseroles when I bake dinner which means I brown the beef...and then cook a casserole. Or I boil some chicken...and then cook a casserole. They are really good dinners but I'm feeling gipped. I want to put everything in the oven and be done. This took 10 minutes prep, 45 in the oven.

I added Risotto on the side for dinner (my first attempt - totally out of a box) that took 20 minutes of babysitting - so omit that and go for this Oven Chicken and Veggies and a piece of bread.

Bake 45 minutes or so at 350*
Raw chicken breast to feed the family and season with:
- squeeze lemon from the plastic fruit (4 tbsp-ish)
- cumin
- salt and pepper
- dry stuffing mix

Cut in medium to large cubes (pick your favorite 4)
Tomatoes (my garden gave me another harvest)
Sweet potatoes
season/toss with:
- salt and pepper
- cumin
- cinnamon
- grape seed oil (enough to get everyone wet)

I figured chicken and veggies could live together in the a pan so the oil and chicken-dripping juices are shared but don't put the chicken on the veggies or they get too done and squishy. Cover with foil.

Half way thru cooking I sprinkled the chicken with two crushed handfuls of dry Stove Top Stuffing. Flip the chicken and sprinkle again with two more handfuls. Put it back in the oven to finish cooking with foil on top. I give the final 5 minutes without foil in the oven.

Pretty easy don't you think?! The apples turned into a little mini dessert in the dinner! That was fun! that what Stove Top is for?? Well I guess it's for stuffing (duh) but I use the recipe on the back of the box for a good chicken casserole. It has had that job alone for three years in my home. Maybe they figured you'd sprinkle it on chicken? I'm not really sure.

Monday, October 24, 2011

Strawberry Asparagus Smoothie

Tim hates asparagus so we don't eat it much but I wanted to take it on in a smoothie. I google-looked for recipes of asparagus smoothies and they don't seem very popular. If you want to be daring try mine!

6 asparagus sticks
7 whole frozen strawberries
(I like to defrost, I feel like they have a little more flavor that way)

1 & 1/2 cups of plain greek yogurt
1 big squeeze of the honey bear
1 tsp vanilla
(or just get a sweeter vanilla yogurt)

5 ice cubes
(I always do this so it's nice and cold)
3/4 cup orange juice
1/4 cup water

C baby and Tim(!) approved it. It has a good balance of flavors and a great consistency, just like a healthy milkshake.

Also try my original green smoothie recipes.

Saturday, October 22, 2011

Linguine and Shrimp

Somehow my business gets Parenting Magazine for free now. I didn't know it before but now I really like it! So here's a plug for them. Last week I made a dish based on this recipe by "The Cake Boss".

Preheat oven to 450 degrees
In a baking dish toss 1/2 pint cherry tomatoes
1 tsp chopped garlic
1/4 cup olive oil
salt and peper to taste
Roast for 10 minutes
Sprinkle with bread crumbs
Roast another 5 minutes

Boil Linguine

2 tbsp butter
1 tsp chopped garlic
add 1 lb peeled/devained shrimp
3 to 4 minutes until cooked
add 1/2 cup chicken broth

Combine pasta, roasted tomatoes, and 2 cups of baby spinach

Toss well and serve.

Here's how I killed/modified the recipe:

I didn't have Linguine so I used spaghetti

I don't use olive oil - I use grape seed
(I'll post more on that next)

I only had a few cherry tomatoes in the garden
so I cut a few medium tomatoes in 4's.

I also didn't have spinach but I always have kale!
I sauteed it soft and threw it in. You couldn't tell the difference!

And one last tweak.
I felt like this would be better if after it was mixed up
I threw it in a cast iron skillet and put mozzarella cheese on top.
I slid it in the over for 15 minutes.
ahhh. That's the stuff!

Try it this way or my way (if you aren't on a diet).

Friday, October 21, 2011

My Chicken Strips

I'm sure there's a recipe out there for these but this is my version after a few years of making not as great chicken strips in a pan of oil or stuck to a baking sheet. I must thank Rachel Ray for teaching me about Panko crumbs and baking on a pan rack. She has a real nice baking rack-thing.... I don't know where to find it but it will be on my christmas list if she sells it. I made one from two $2.00 cooling racks I got at the grocery store.

They overlap and have larger slat sizes but work very well to get the chicken up off the pan and the hot air all around to crisp!

I used boneless, skinless thighs tonight
(they were on sale and we're broke...again)
Dip in Egg and Milk
Pat down in a bowl of
Panko Crumbs
Mashed up Croutons
Lawry's Seasoning Salt
Garlic Powder
and my new Parsley Flakes for fun

These will help make a giant caesar salad fabulous! The breading is a little work but they are really great chicken strips or nuggets.

I asked Tim if I should line the baking sheet with foil (he does the dishes). He promptly replied I should line EVERYTHING with foil....

Enjoy! ♥

Thursday, October 20, 2011

Veggie Spaghetti

Having this blog is pushing me past sharing what I do in the kitchen to trying new things! A friend let me borrow Jessica Seinfeld's cookbook - you know sneaking vegetable purees in your kids food and.... surprise, surprise.... I didn't follow the recipe. Problem number 1: I don't have a food processor. GASP! I know. I'm admitting another thing. I have a food blog and I don't own a food processor. I do own the mini chopper from Tupperware so hopefully that helps your view of me.

So anyway, to get around this problem, I'm going to use my blender again! Here's what I did:

half a head of cauliflower
half a blender of Prego sauce
half a red pepper

But I gotta be honest, the pepper flavor wasn't my favorite. The Cauliflower on the other hand was completely hidden. And G boy (age 5) ate 2 bowls. He NEVER eats two bowls of anything! I'm probably most proud of my picture with the parsley flakes on top. I picked up four spice bottles, including the parsley, at Wal-Mart for $.50 each!

And I learned a new tip from my mom after talking about this recipe. Did you know you can freeze green and red peppers? She says you can! So I used half and sent the other cleaned half to the freezer. I'm not going to tell you to freeze everything (like my mom would) because I have about two shoe boxes of room in my tiny fridge/freezer but I do have the money and the freezer space for half a pepper.

Wednesday, October 19, 2011

Red Beet Smoothies

Hey green smoothie people, have you ever gone red? Try a beet smoothie!

I've done it before, but this time I learned (from The Chew maybe) that you can use the beet leaves too. I didn't know! It all looks so gross I thought I was doing well just eating the beet! I bought these three for $1.50 a bunch.

cut the top and bottom off the beet,
and quarter.
Toss in the raw cut beet and the greens.

I also added:
a cup of yogurt
5 ice cubes
1 table spoon of honey
4 table spoons of lime juice
1 apple cut in fours
(leave the seeds)
4 baby carrots
1+ cups of apple juice

This recipe doesn't hide the beet flavor so you need to like beets at least a little. When I asked G boy if he liked the green or the red better he couldn't tell me as he was gulping it down.

WARNING: Don't serve when the family is all wearing white! My blender makes extra froth on this one where a Vita-Mix would emulsify it better.

I found this website with some great healthy recipes, including a beet plum smoothie. The plum should help with the beet flavor if you need to mask it. I say if the kids can handle it the parents should too...

This website is great to find some nutritional info on your veggies.

Good luck!

Monday, October 17, 2011

Roasted Carrots Save the Day

When I'm a "bad mom" and cook up chicken nuggets and tater tots for lunch I add baby carrots to the pan with a touch of grape seed oil and salt. These cook in the same amount of time as the frozen beige foods and helps this evil meal not be so evil. My kids don't really like hard carrots but will eat them soft-roasted all day. I just started being a roasted veggie fan last year after my friend Christina had her kids loving these carrots. Hope it helps you too!

Sunday, October 16, 2011

Cake Boss Shortcake

I love to sit down and watch Rachel Ray after I pick up G Boy from school. But do you think with a 1 year old and a 5 year old I get to watch the whole show? Not on your life. Another reason I don't follow recipes. But last week I caught the end of Cake Boss on Rachel making a fabulous shortcake cake. I was already 6 days late to make Tim's birthday cake so I figured this was a sign! Here's how I didn't follow the recipe:

Lemon cake mix made into 6 cup cakes and 1 circle layer cake
2 packs of raspberries sugared (raspberries were on sale, strawberries were not)

most of a large heavy whipping cream carton
maybe 1/4 cup of powdered sugar added to the cream
whip in a cold metal bowl
put in a ziplock and cut the tip for a pastry bag

I'm not a fabulous baker so when I make a cake for a birthday I have to borrow a circle pan (I only own one) and then I try to cut the tops off and stack them nicely but it turns into a giant cake (usually tilted) and I can't finish eating it without feeling guilty I ate it or guilty I didn't eat it. So this time I went with the single pan! I cut that one cake in half. I flipped the top upside down on a plate (the top bubble fit right into the plate's curve) added my own whipped cream and lots of berries and repeat. Oh yeah. That makes a cake people!

And maybe you know you're supposed to cut parchment paper in a circle to line the bottom of your cake pan, but I didn't have parchment (I really need to get some this is like the 5th time this has happened) so I used foil. It worked.

I know it's not so much summertime anymore but if you find some berries MAKE THIS.

Saturday, October 15, 2011

Teeny Tostadas & Left-over Burritos

My mom bought tostada pans a while back. I love a good tostada-opposite-salad (you know, mainly beans and meat with lettuce as the accessory). But guess what, I don't have the money or the space for more pans! So I started making mini flour tostadas in my muffin tin. Yes. I'm totally white. This is totally white Mexian food. It may sound crazy but putting the typical family burrito in a crispy little shell makes it taste richer! Try it!

Tonight's burrito filling wasn't great as I still need to go shopping and money is tight. A can of chicken breast (I scored this free from my mom), black beans, corn, and fajita seasoning. I'd rather use refried beans and beef or black beans and chicken not from a can plus burrito or taco seasoning. You know what your family likes; do that.

I'm sure somebody made these up before me, it's not rocket science, but this is what I figured out in my kitchen:

I cut my shell (large or small) in half with an "s" shape. Then I wrap it like a cone and fold the bottom over. It doesn't need to be perfect, just fold it up and mush it into the tin gently.

Then you want to spray it or brush it with some oil and bake it for a few minutes until the edges are brown and the shell keeps a crisp, nice form.

Fill them up and top them with veggies, cheese, and sour cream. Serve 2 large or 4 small tostadas per adult.

WARNING: Although these look beautiful, this is not a date food. It's a bit messy. Do not overfill.

_________________ wanna make another? ______________

When I make mexican these days I always make double filling because I can get a quick free dinner out of it in 5 minutes. I have two jobs and two kids, I'm not cooking every night!

My Aunt Renee taught me all about the baked burrito. Fill a shell and wrap - both sides in first, flap one side in, and roll over onto itself so the flap is sealed by the weight of the burrito. I line up three in a glass pan and throw red sauce and cheese on top. Now this goes in the freezer and comes out a few days later. Defrost and bake for a new Mexican arrangement! Add sour cream and fresh veggies after it comes out of the oven.

Have fun with this white-Mexican, non-recipe - and don't forget a sprinkle of lime juice!

Friday, October 14, 2011

The Green Smoothie

You are going to see my eating habits here and they are not similar to Bob Harper's.

I eat cheese on everything, dip my veggies in ranch, and LOVE my burgers and chicken fingers! But I also play volleyball avidly, run 3 times a week with my gal pal, and feel emotionally and physically more fit than ever before in my life. I just hiked/ran Mt. Rose summit yesterday in 3 hours 40 minutes ( I know because we had to pick up G Boy from school by 3! ). The three things I do for my health and the health of my kids:

(1) little to no soda
(2) cooking 90% of our meals at home
(3) green smoothies!

I've been asked by a few of my friends how I make my green smoothies - mainly because my kids adore them and we all know how big of an asset that is! Guess what - I don't have a recipe! But for you I'm going to try my best. And the good news is you get to play with it until your family loves it as much as mine. You can be a hardcore raw-foodie in this or go my way and just make veggies taste good for the family.

The general concept is to keep some fruits and veggies in the house (frozen and fresh) and mix and match till your heart's content. You can also add protein power. I have a vanilla powder from Arbonne I like.

My favorites ingredients are kale, apples, carrots, tomatoes, & apple juice; I try to keep these around as much as possible and others like strawberries, spinach, yogurt, and peaches, I use on occasion.

I know some people need more direction that that, totally understandable! So here's two recipes you can feel free to follow or hack:

Today's smoothie with what I had on hand (I'll call it Super Green):

a cup of spinach
(I usually don't use spinach but stole some from dinner at my mom's last night)
3/4 my blender of (un-squished) kale leaves
4 large baby carrots
1 small tomato
1 cup of vanilla yogurt
5 ice cubes
1 cup of apple juice

As you can see I didn't have any fruit on hand as it's time to go to the store soon and the apple tree in the backyard is past harvest for humans and on to the bird harvest. BUT the apple juice and yogurt will punch it up enough to get those veggies down - and you probably would have fed those items to your kid today anyway.

My more normal smoothie (I'll call it The Awesome Abby):

1 whole apple cut into 4's
4 baby carrots
5 frozen strawberries
3/4 a blender of fluffy kale leaves
5 ice cubes
1 cup of apple juice
1 big scoop of vanilla yogurt

And that's it! Well one more thing - if your blender sucks, your smoothie may too. Serious raw-foodies use a Vita-Mix. If you can afford it, go for it! My husband wasn't going to lay down $500 for a pregnant wife (at the time) who had a juice craving so we ended up buying a Breville from Bed Bath and Beyond. We even were blessed to pick up the floor model for 60% off! I suggest you start with what you have and after the kids drink 30 cups of kale your husband may just start to see the investment!

I'll try to get more green smoothie recipes to you approved by my kids G Boy and C Baby soon. I hoped this helped!

Special Note on KALE: This green seems to last the longest in the fridge. I use a "FridgeSmart" system from Tupperware but my mom just washes and puts into a ziplock bag (wet-ish) accompanied by 3 paper towel sheets. It lasts at least two weeks, maybe three. And there's always a first time, if you don't know what kale looks like go here.

Wednesday, October 12, 2011

Spanish Style Ham and Eggs

I'm admitting it.... I can't do it.... I can't follow a recipe.

I can't help but think I can do it without going to the store. And plus, I usually add more cheese.

Enter my new blog: The Recipe Killer. Here you'll see my floundering knock offs of Rachel Ray, magazines, and more - creations by a mom that has little money, little time, and most of the time makes two dinners a night (because moms that don't eat all day and stay up until midnight need second dinner) (and so do dads who are in grave danger of weighing less then their wives).

Creation of the day: Spanish Style Ham and Eggs by Rachel Ray
(2nd dinner)

Rachel's Ingredients

  • 2 starchy potatoes, peeled and chopped
  • 1 cup chicken stock
  • Salt and pepper
  • A sprinkle of paprika
  • 1 cup shredded young Manchego cheese
  • A small handful flat-leaf parsley, chopped
  • 4 hand-cut pieces of country/peasant bread
  • 1 tablespoon EVOO – Extra Virgin Olive Oil, plus some for drizzling
  • 4 organic eggs
  • 2 grapefruit or oranges, halved and sectioned
  • A drizzle of honey
  • A pinch of cinnamon
  • 2 cloves garlic
  • 1 overly ripe tomato, cut in half
  • 4 slices Serrano ham

My Ingredients

the rest of the potato flakes
  • milk, butter, and salt to taste
  • two pieces of sandwich sourdough bread
  • two eggs
  • onion flakes
  • garlic powder
  • shredded sharp cheddar for potatoes
  • (no ham, because lunch meat was just not going to cut it!)

  • It took me 10 minutes because our toaster oven just blew its top burner today and I didn't put in the bread until last (I'm so not a line cook).

We've been in such a rut lately in the the kitchen (especially with our new tiny budget). What's for dinner?....burritos or pasta....pasta or burritos? I would have never thought of making something like this, and my knock off wasn't bad! Tim didn't leave a crumb and gave it an 8. I'll take it!
(sorry it's half eaten - I didn't know it was blog-worthy when I started)