You Look Good {a giveaway}

You look good.

Really.

You look good.

This is my protest to all of those bikini body/detox/deprivation/desperation/beat-yourself-up things that float around the internet when spring rolls around.

You look good.

Seriously.

We could all stand to add a few more vegetables to our diet. We could all use a brisk walk around the block. But, that doesn't matter.

You look good.

Cellulite dimpled thighs. Puffy tummies. Lines. Wrinkles. Gray hairs. Whatever.

You look good.

You do.

Believe it.

Repeat it.

Seriously.

Comment on this post with "I look good." and be entered to win this fun bath mat from Urban Outfitters.

That's it.

Just confirm that you look good.

Protest all that beat-yourself-up hype.

You look good.

And, you probably should eat a salad. (You know, that get more vegetables thing.)

But, a Cheese Burger Salad.

Of course. 

Cheese Burger Salad 
(adapted from Cooking Light)

1 pound lean ground beef
2 teaspoons minced dried onions
1 teaspoon parsley flakes

3/4 teaspoon seasoning salt

1 large red onion, sliced into 1/4-inch thick slices 

kosher salt

freshly ground black pepper

1 (10-ounce) package chopped romaine hearts

2 Roma tomatoes, sliced

dill pickle chips

3/4 cup cheddar cheese, shredded

1/3 cup mayonnaise

1/4 cup ketchup

2 tablespoons water

optional: potato chips and/or bacon

Heat cast iron skillet over medium heat.
Mix together the beef, dried onion, parsley and salt.
Divide into 16 portions.
Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
Place patties in hot skillet; cook 2-3 minutes on each side, or until no longer pink in the middle.

Remove burgers from pan and keep warm.

Add sliced onion to the pan and season with salt and pepper; cook 5-6 minutes on each side.

Meanwhile, divide lettuce, tomato, pickle chips, burgers, and cheese between 4 plates.

Combine mayonnaise, ketchup and water and drizzle over salads. 

If desired, top with crushed potato chips or crumbled bacon. (Serves 4)

***GIVEAWAY NOTE***

I plan to keep the giveaway open for comments for a week or so, depending on response. I have a lot on my plate right now (pun intended), and will get back to all of you lovelies as soon as I can. 

Also, this giveaway is entirely my own promotion and in no way connected to Urban Outfitters. I just want you to know that YOU LOOK GOOD.

A Fresh Start

So...Happy New Year?

2015 had a rough start here. Hubs brought home some ugly bug, and before long, we both wanted to be down for the count. But, life doesn't work that way. There are always commitments and obligations and responsibilities. We tried to keep up as best we could while supplementing with cold meds and naps, but a lot of things lost priority and fell by the wayside.

3 weeks later, and we are finally shaking whatever virus attacked and getting back in the groove. I am still occasionally hacking up a lung, but overall am much better. I feel ready for the new year and a fresh start.

Let's start with breakfast. Do you like bacon? eggs? quesadillas? Bacon and Egg Quesadillas? Crispy tortillas filled with smokey bacon, fried eggs, black beans, pepper jack cheese, and served with guacamole and salsa? Any reason to have guacamole for breakfast sounds like a great start to me.

Bacon and Egg Quesadillas

(adapted from Every Day with Rachael Ray)

4 medium flour tortillas

1/2 pound of bacon

4 large eggs

salt and pepper

4 ounces shredded pepper jack cheese

1 cup canned black beans, drained and rinsed

guacamole

salsa

In a medium skillet, work in batches to cook bacon in batches until crisp. Drain on paper towels.
Remove all but 2 tablespoons of bacon fat from the skillet.
Fry the eggs over easy (or hard, if that is your thing) in the hot bacon fat. Season with salt and pepper to taste. Transfer to a platter and keep warm.
Meanwhile, heat a large cast iron skillet over medium heat.
Place a tortilla in the (dry) skillet and sprinkle some cheese over half. Spread 1/4 cup black beans over cheese. Top with bacon and an egg. Add a bit more cheese and fold the other (bare) half of the tortilla over the fillings. Heat in skillet until tortilla become crispy and golden on the bottom. Flip and crisp the other side.
Repeat with each remaining tortilla to create 4 quesadillas.
Cut each quesadilla into wedges and serve with guacamole and salsa. (Serves 4)

The Proof is in the Pudding

Good Friday.

8:00 P.M.

I am still debating my Easter menu.

I had thought that I had pretty much established that I didn't want to go with a traditional baked ham dinner.

Then, someone was looking for a recipe using poblano peppers.

And, I remembered a Ham and Poblano Corn Pudding that I had made last summer.

At that time, I paired it with some grilled chicken.

But, corn puddings are traditionally a savory side dish on southern Easter tables with...you guessed it...ham.

The proof in this pudding is that I am still as confused as ever.

Ham and Poblano Corn Pudding

(adapted from Bon Appetit)

2 large poblano chiles

2 cups corn kernels (fresh or frozen), divided

2 large eggs

1/2 cup butter, melted, and slightly cooled

1 teaspoon kosher salt

large pinch of baking powder

1 cup sour cream

1/2 cup corn masa mix

1 cup of ham, cut into thin strips, or cubed

1 cup Manchego cheese, coarsely grated

Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover. Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.
Reduce oven temperature to 350F.
Butter a 9x13 baking dish.
Combine 1 1/2 cups corn, eggs, melted butter, salt, and baking soda in a blender and process until almost smooth.
Transfer mixture to a mixing bowl and add sour cream, masa mix, ham, cheese, chiles, and 1/2 cup of remaining corn.
Pour pudding into prepared baking dish.
Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes. (Serves 12)

National Grilled Cheese Month

April is National Grilled Cheese Month. I am not sure who decides these things, but food bloggers from coast to coast are jumping on the bandwagon, and like they say, "If your food blog friends jumped off a cliff while eating a grilled cheese sandwich, would you?" Evidently, I would. More grilled cheese can't be a bad thing, can it?

I don't know that I have ever met a grilled cheese that I didn't like. From plain, old yellow plastic Kraft singles between slices of white bread, to Jalapeno Garlic Tilapia Panini (YES! paninis are grilled cheese sandwiches), to Grilled Cheese Sandwiches with Spinach and Bacon, to a batter dipped Mozzarella and Caper Grilled Cheese, to a Mushroom and Provolone Patty Melt (OK, this might be pushing the definition of grilled cheese), to a Tuna Panini (with bacon!), and the multiple meaty layers of Our Favorite Panini, all that toasty, gooey, cheesy, sandwiched goodness speaks to me. I want it in my belly.

In addition to considering a panini to be a type of grilled cheese, I also lump Monte Cristo Sandwiches into this category. Monte Cristos are usually batter dipped and fried instead of actually grilled, but the filling of thinly sliced turkey and ham combined with melty cheese makes a truly delicious sandwich. I especially love when they are served with jams and jellies for dipping. The combination of the sweetness with the smoky meats and salty cheeses is delectable.

This Not Quite Monte Cristo has all those wonderful flavors but skips the traditional batter dipping in favor of simple grilling. Deli ham and nutty Gruyere cheese are layered between dense white bread that has been slathered with a spiked strawberry jam. Yes! Spiked jam. I used my homemade strawberry jam (made with strawberries from my backyard) and a full-bodied Cabernet Sauvignon. It is a grilled cheese suitable for celebrating National Grilled Cheese Month.

Not Quite Monte Cristo

(adapted from Food and Wine)

1 cup strawberry jam

1/4 cup Cabernet Sauvignon wine

20 slices of dense white bread (Cottage White or Potato Bread are nice)

8 ounces thinly sliced deli ham

10 slices Gruyere Cheese

softened unsalted butter

Combine jam and wine in a small saucepan over medium heat.
Bring to a simmer to blend flavors and then remove from heat; allow to cool slightly.
Heat a large skillet or griddle.
Spread 10 slices of the bread with the jam mixture.
Top with the ham and the cheese and close the sandwiches.
Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted.
Cut in half and serve right away. (Serves 10)

Celebrating Tomatoes into Autumn

Before the first frost a few weeks ago, I dutifully picked all of the yet unripened green tomatoes from the garden. They have been slowly ripening in my pantry and extending the glorious summer bounty. There is nothing better than a fresh garden grown tomato, and I have been selfishly adding thick red and yellow (the yellow tomatoes did REALLY well this year) slices to every sandwich and along side every dinner plate.

With the current damp and frigid weather reminding us that summer is but a memory, a warm serving of these glorious tomatoes was needed. Topping a chunk of salty feta cheese with the celebrated slices of tomato and seasoning with fresh garlic, dried oregano, and a drizzle of olive oil before roasting is the trick.

The garlic becomes so fragrant, the cheese gooey, and the juices of the tomato meld it all together as I dip chunks of toasty bread into this spectacular dish. Individual ramekins make it a great dinner party appetizer or solo dinner, but the ingredients could be spread in any oven-safe baking dish or platter and served family-style. Wrap it up in a foil packet and grill, if you are so inclined. Really, you can't go wrong any way you serve up Roasted Tomatoes and Feta.

 

Roasted Tomatoes and Feta

(adapted from Food.com)

4 1/2-inch thick slices feta cheese

4-8 slices ripe garden tomatoes, depending on diameter (halved cherry tomatoes work, too)

4 cloves garlic, minced

4 tablespoons olive oil

dried oregano

loaf of crusty bread, sliced and toasted

Preheat oven to 375F.

Arrange 4 ramekins on a baking sheet.

Place one slice of feta in each ramekin.

Top cheese with 1-2 slices of tomato.

Sprinkle with minced garlic.

Drizzle with olive oil.

Season liberally with dried oregano.

Cover entire baking sheet with foil.

Bake for 15-20 minutes until tomatoes soften and release juices and cheese is melted. 

Serve an individual ramekin per person with lots of crusty bread for dipping. (Serves 4)

Not Quite the Same

Last week, Hubs and I celebrated out 25th anniversary. (Yes, I was 4 years old when we married. Why do you ask?) 

This week, I stretched way back and blew the dust off of a recipe that I used to make as a newlywed. I seriously don't believe I have prepared it in over 15 years, but a bag of Doritos in somebody else's cart at the grocery store brought it to mind.

The Taco Bake Casserole wasn't quite what I remembered, but then, I am not the same as I was back then, either. Has Pillsbury changed the formula for their crescent rolls? or are the sheets less buttery than the actual triangular-cut rolls I used to use? Doritos seem more salty and less cheesy, but that could just be my own taste buds. Back in the day, I used Ortega taco seasoning, but these days, it was the homemade dry mix I keep on hand. I grated my sharp cheddar cheese from a block instead of using pre-shredded, and my tomato sauce and green chiles were from my garden. These minor changes might have made the slight difference when revisiting the casserole, but Taco Bake Casserole was still pure comfort food on a chilly autumn evening. Nothing fancy, just a hearty dinner On My Plate.

Taco Bake Casserole

(adapted from Taste of Home)

1 tube crescent rolls (or 1 tube crescent roll dough sheet)

2 cups crushed Nacho Cheese Doritos, divided

1 1/2 cups shredded cheddar cheese, divided

1/2 cup diced onion

1 pound lean ground beef

1 package taco seasoning

1 small can (4.5 ounces) diced green chiles

1 can (15 ounces) tomato sauce

1 can (15 ounces) black beans, drained

3/4 cup sour cream

Preheat oven to 350F.

Spray a 9x13 baking dish with cooking spray.

Spread the crescent roll dough in the pan and up the sides slightly. If using rolls instead of sheets, press the seams together.

Top with 1 cup crushed Doritos and 1/2 cup shredded cheese.

Pre-bake 5 minutes while prepping the beef mixture. (Don't fully bake the crust, but allow the top to set slightly.)

Meanwhile, brown the ground beef and crumble. 

Add the onion and cook until tender.

Drain any excess fat from the pan.

Add the taco seasoning, green chiles, and tomato sauce to the beef.

Simmer until most of the liquid had absorbed.

Stir in the black beans and heat through.

Spread this beef and bean mixture over the par-baked crust.

Top with dollups of sour cream and spread to cover.

Sprinkle with the remaining cheddar cheese.

Finish with the remaining crushed Doritos.

Bake 20-30 minutes until cheese is bubbly and crust is browned.

Serve with taco sauce or salsa and additional sour cream, if desired. (Serves 8.)

A tossed salad on the side is our tradition.

Fab.U.Lous

Today is a friend's birthday, and I hope she has a fab.u.lous day. She deserves it, but she also works toward it. Some therapeutic discussion over wine and vodka lemonade last night revealed her philosophy of life. She believes it is what you make it, and a fabulous attitude goes a long way. Fabulous. I couldn't agree more.

Hot Corn Dip is what you make it, as well. Over the years, I have seen various recipes for this cheesy appetizer. A famous country music singer turned Food Network star makes hers with canned Mexican corn, while others use frozen or fresh. Sometimes, it is just green chiles to flavor the melty cheese, but jalapenos do pop up in some recipes. And, speaking of melty cheese...my experience has led me to believe that Monterey Jack is the smoothest with the corn, but in a pinch Cheddar-Jack, Provolone, Pepper-Jack (for more heat), or whatever you have on hand can work. Mayonnaise is a binder that aids in the creamy texture of the dip, but when your Hellman's jar (Really, there should be no other mayo than Hellman's.) is empty, I have found that some softened cream cheese does the trick and adds a nice tang. Truly, with the right attitude, you can make Hot Corn Dip whatever you want it to be...and it will always be fabulous...even with stale corn chips.

Hot Corn Dip

(adapted from Trisha Yearwood)

2 tablespoons unsalted butter

1/2-3/4 cup onion, diced

1/2 cup red pepper, diced

1 jalapeno, finely diced

4 cups corn kernels, cut fresh from the cob

1 4.5-ounce can green chiles

1 cup mayonnaise

2-3 cups Monterey Jack cheese, grated

Preheat oven to 350F.
Melt butter in a large cast iron skillet.
Add onion, red pepper, and jalapeno.
Stir and saute until softened.
Add the fresh corn and green chiles.
Cook until heated through.
Stir in the mayonnaise to coat the corn kernels.
Add the Monterey Jack cheese and combine well.
Transfer the skillet to the oven and bake for 30 minutes until heated through and bubbly. (Serves 12 for snacking with sturdy corn chips.)

Cinco de Mayo

May 5th. Cinco de Mayo.

Bloggers all across North America are featuring spicy Tex-Mex foods and tequila drinks in honor of this Mexican holiday.

Since I already offered up Thyme Tequila Lemonade to Mother Nature as a peace offering, it's only reasonable that I also heat things up with some flavorful tostadas to serve along side.

Crisply fried corn tortillas are piled high with all the best fish taco makings. Cilantro-lime slaw is bright and fresh and topped with mild tilapia and a hearty, earthy corn salsa. Squeeze a lime over it all to spark just a hint of acidity and you won't want to wait for the celebrations of Cinco de Mayo for Tilapia Tostadas with Roasted Corn Salsa to be on your plate.

Tilapia Tostadas with Roasted Corn Salsa

(adapted from Cooking Light)

1/4 head of green cabbage, thinly sliced

2-4 tablespoons cilantro, chopped

2 green onions, diced

1/2 jalapeno, seeded and diced finely

1 tablespoon mayonnaise

1 tablespoon fresh lime juice

canola oil

8 corn tortillas

8 tilapia fillets

1/4 cup flour

1/4 cup corn meal

1/4 teaspoon ancho chile powder

1/2 cup milk

1 cup corn kernels (freshly cut from cob, or defrosted frozen)

1/4 cup red bell pepper, chopped

1/4 cup onion, chipped

1/2 jalapeno, seeded and diced

kosher salt

freshly ground black pepper

queso fresco

lime wedges

Whisk the mayonnaise and lime juice together in a medium bowl.
Toss the cabbage, cilantro, green onions, and jalapeno with the dressing.
Season with salt and pepper to taste, and set aside.
Heat about 1/2-3/4 inch of canola oil in a large heavy skillet.
One at a time, fry the corn tortillas, turning as needed, until browned and crispy.
Drain on paper towels and set aside.
In a seperate skillet, heat a tablespoon of oil.
Add the corn, red pepper, onion, and jalapeno.
Season with salt and pepper and saute until onion is tender and translucent; set aside.
Combine flour, corn meal and chile powder in a shallow dish.
Dip the tilapia fillets in milk and then dredge in flour/corn meal mixture.
Fry the tilapia fillets in the oil used for the tortillas until flesh is tender and breading is golden.
Drain on paper towels.
To serve, arrange fried tortillas on plates, spoon on cilantro-lime slaw, layer the fried fish, top with the roasted corn salsa. Add crumbled queso fresco and serve with lime wedges. (Serves 4)

National Grilled Cheese Day

Social media has informed me that today is National Grilled Cheese Day. Yummy. Who doesn't like melty cheese sandwiched between 2 slices of bread? It is a great meal or snack. Eat it alone or dunk it in soup. Dress it up with bacon, spinach, and "fancy" cheeses, or go for the gold with classic yellow American slices.

I would have said that even the most culinary challenged among us can make a grilled cheese, but I witnessed the grilling episode of Worst Cooks in America where one contestant with an aversion to meat put a block of cheese directly on the grill and was amazed that instead of searing, it melted. I guess I shouldn't take grilled cheese making for granted.

Mozzarella and Caper Grilled Cheese might not be a recipe for those without basic cooking skills, but it isn't difficult. The egg dip is similar to preparations for French toast and provides a rich, heartiness. However, I must warn to use firm bread for this grilled delicacy. Soft white sandwich bread won't hold up to the egg bath and dense, fresh mozzarella. If you like salty, you will agree that capers are a perfect pairing for the mild, creamy cheese and add a delicious tang to the sandwich.

 

Mozzarella and Caper Grilled Cheese

(adapted from Gourmet)

6 slices firm white bread

1/4 cup capers, drained and chopped

3-4 ounces fresh mozzarella, cut into 1/4-inch slices, at room temperature

1/8 cup flour

1 large egg

1 tablespoon milk

1 tablespoon unsalted butter

1 tablespoon olive oil

Arrange slices of bread on cutting board. 

Divide capers among the slices of bread and spread evenly.

Divide the mozzarella among 6 slices of the bread and season with pepper.

Place remaining slices of bread on top to create sandwiches.

Cut off and discard the crusts.

Coat sandwiches with flour.

Beat egg, milk and a pinch of salt and pepper in a shallow bowl.

Heat butter with olive oil in a large, heavy skillet.

Meanwhile, dip sandwiches, one at a time, into egg mixture. 

Fry, turning once, until golden brown.

Drain on paper towels.

Cut sandwiches into quarters and serve immediately. (Yields 3 sandwiches or 12 appetizers)

Fish Friday Fail

In my last blog post and on my Facebook page (Have you "liked" me there? I sometimes post little tidbits on Facebook that don't make it to the blog. Check it out.), I asked what kind of recipes you might wish to see in future submissions. One of the requests was for more fish recipes for Lent.

Over the weekend, I remembered a Tuna Panini I had once seen in Cooking Light magazine and whipped it up for lunch with Hubs. I chopped and mixed the ingredients, spread the rich and flavorful filling between two dense slices of bread, topped with cheese, and grilled the sandwiches until golden and gooey. Then, I arranged them on plates with apple wedges and proceeded to snap a few pictures before finally enjoying our simple lunch.

It was while Hubs and I were eating that I realized that although these Tuna Paninis are delicious and a different way to enjoy canned tuna, they won't work as a Lenten recipe. One of the things that makes these grilled sandwiches so delightful is that they include bacon. Fish Friday Fail. But, a tasty, tasty fail, indeed.

 Tuna Panini

(adapted from Cooking Light)

3 tablespoons onion, finely chopped

3 tablespoons mayonnaise, plus additional for "buttering" the bread

1 teaspoon grated lemon rind

1/4 teaspoon fennel seeds, toasted and crushed

1/4 teaspoon freshly ground black pepper

4 slices bacon, cooked and crumbled

2 (5-ounce) cans tuna, drained and flaked (I prefer tuna packed in oil for more flavor.)

8 slices sourdough bread

4 slices provolone cheese

Combine onion, mayonnaise, lemon rind, fennel seeds, and pepper in a medium bowl. 
Add the tuna and bacon and stir to coat.
"Butter" one side of each slice of bread with a thin coating of mayonnaise. (Trust me on this, it makes perfectly golden toasted bread.)
Divide the tuna mixture between 4 of the slices of bread and spread evenly.
Top the tuna with the provolone and remaining slices of bread to form 4 sandwiches.
Heat a cast iron panini pan or sandwich maker to medium heat.
Place sandwiches (one or two at a time...whatever fits) on grill of pan or panini maker, placing lid on top.
Cook 3 minutes on each side (won't need to flip sandwiches in panini maker), or until lightly browned. 
(4 servings)

Sausage Fest

There is a sausage fest going on at my house. The wieners now outnumber the humans. Wiener dogs, that is.

After Sissy passed away in December, our house was very quiet. Ace, our remaining dachshund, stopped eating, reverted to some poor bathroom habits, and clung to me when I was home. Sissy's lively personality had been our spark. We were lonely and grieving.

In January, I decided that it might help Ace to find another companion and contacted an area rescue organization, Dakota Dachshund Rescue. I perused the (unfortunately) long list of pups available for adoption and sent a rambling email that described Ace's more stoic personality and the habits of our lifestyle. The reply came quickly with a request that I complete the adoption application and asking if my Hubs and I could attend the monthly Meet and Greet to get to know some of the adoptable dachshunds.

Dakota Dachshund Rescue is a private, all volunteer, non-profit organization. The very small group of volunteers really love wiener dogs. They work together to rescue abandoned, abused, and unwanted dachshunds, including those that need rehoming because their owners just can't keep them anymore.

Without a facility to house the dogs, all dachshunds with Dakota Dachshund Rescue are in foster homes. Once monthly, the organization hosts a Meet and Greet at an area pet store to ease potential adoptions. With our references checked and adoption application approved, Hubs, Ace and I set off to meet some loveable doxies.

Tabby and Jenn seemed to know we were the ones before we were even really in the door. Jenn curled up in Hubs' arms and fell asleep, and Tabby yipped at me every time I walked away to look at another dog. Ace, meanwhile, took it all in stride and lounged at Hubs' feet inside a pen at the back of the store. The mother and daughter doxies had never been apart, and it was required that they be adopted together. It looked like we were going to be a three dog family.

A few personal issues put off the official adoption for a few weeks, and during that time, I think that I drove the Rescue volunteers crazy with my never ending emails. The girls already had me wrapped around their little paws as I purchased new kennels, harnesses, and food dishes to be ready for their arrival. Everyone was anxious for the girls to come home.

The day that I picked up the girls, Jenn jumped into my lap and kissed me incessantly. Their foster mother and I hugged and teared up as I prepared to leave. (My hat goes off to those volunteers. They open their homes and hearts to the pups with the hope that they will one day have to let them go, even if it aches to do so.) In the car during the drive home, Tabby nervously let me know that she needed a pit stop and after a brisk walk on the leashes, curled up in the carrier and went to sleep with her tiny daughter. I cried again.

Arriving home, I had arranged for Ace and Hubs to meet us in the backyard. When I opened the gate and let the girls run in, Ace danced around them with joy. All three pups explored the backyard and sniffed for squirrels together. Just moments later inside the house, all found their spots to settle in and cuddle with Hubs in his chair and watch a little football.

Jenn, age 2; Ace, age 11; Tabby, age 4

The girls have now been with us just shy of two weeks and it is as if they have always been here. Their smart, inquisitive minds learned the ins and outs of the puppy door immediately. Tabby isn't thrilled with Ace's love of playing ball, but has learned that boys will always be boys. Jenn took a few days to really begin eating and even now the little cuddle bug would prefer to be held instead of have a treat, but has no problem letting us know that dinner smells good and she would like a bite. Ace has shared his home, his bed, his toys, his food, and his heart with both girls. Every morning begins with a sweet round of kisses and butt sniffs among the pups. When I try to work from the sofa with my laptop, it is necessary for me to make room for everyone. It is, indeed, a sausage fest.

How do you celebrate the adoption of 2 beautiful, dappled dachshunds? I think Sausage Burgers topped with Garlic Spinach seem appropriate. Three smaller, slider-sized burgers lined up on a plate just like our three bugs in a rug. All sausage is already seasoned, and you may be happy leaving it as is, but I jazzed ours up a little with some additional herbs. The slight sweetness of the Tomato Basil Jam canned from my garden tomatoes really paired will with these burgers, but your favorite ketchup would work, too. The sauteed spinach topping the burgers is a homey and comforting way to add a few more greens to your diet. Tabby and Jenn would agree that Sausage Burgers topped with Garlic Spinach are the perfect sausage fest for coming to their forever home.

Sausage Burgers topped with Garlic Spinach

(adapted from Food and Wine)

1 pound mild Italian sausages, casings removed

1 egg

1/4 cup dried bread crumbs

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

2 teaspoons fennel seeds, toasted and crushed

2 tablespoons olive oil

4 cups baby spinach

2 cloves garlic, minced

kosher salt

fresh ground black pepper

6 slices provolone cheese

6 small hard rolls or ciabatta rolls, split and toasted

Combine sausage, egg, bread crumbs, oregano, garlic powder, basil, and fennel seeds in a large bowl.
Form sausage mixture into 6 patties.
Heat 2 tablespoons of olive oil in a skillet over medium heat. 
Add the garlic and saute until fragrant.
Add the spinach, season with salt and pepper, and stir just until coated.
Cook briefly until wilted.
Meanwhile, heat a grill pan to moderate heat.
Grill burgers until browned on bottom, about 5 minutes.
Flip burgers, and heat until cooked through, about 5 more minutes.
Top each burger with a slice of cheese to melt.
Serve on hard rolls spread with your favorite tomato jam or ketchup and topped with wilted garlic spinach. (Makes 6 burgers.)

Olive Branch

I have mentioned before that football isn't my thing.

But, I like to eat.

So, here's my olive branch to the all the sports enthusiasts.

The Pioneer Woman's Olive Cheese Bread.

It's super. No bowl needed.

Olive Cheese Bread

(adapted from The Pioneer Woman)

1 loaf French Bread

1 1/2 cups green olives, chopped

1 1/2 cups black olives, chopped

3-4 green onions, chopped

1/2 cup unsalted butter

1/2 cup mayonnaise

3 cups shredded Pepper Jack cheese

Mix butter and mayo until well combined.
Stir in the shredded cheese, olives, and green onions.
Slice French Bread lengthwise.
Spread each have with the cheese and olive mixture. (Less is not more, in this case. Spread it thickly.)
Bake at 325F for 25-30 minutes, until cheese is melted, bubbly, and the bread is toasted. (Serves 12)

Get the Good Stuff

Last Christmas, Hubs brought home a small, wooden cutting board from the area NAPA Auto Parts store. It was a token of appreciation for his business, and like all good promotional materials, the blonde wood board was imprinted with the business name on the handle. At the time, I joked that as sometimes readers of this blog, they were nudging for a shout out.

This cutting board was stowed away in the cupboard with all the other blocks of wood and polypropylene slabs that I use on a daily basis. It has been pulled out a few times for small tasks, but today, 6 months later, it is finally making its blog debut...whether this was the intention of the NAPA managers, or not.

It is pretty appropriate that NAPA's slogan is "Get the Good Stuff." Jalapeno Poppers are definitely the good stuff. One summer, I think that I made these for almost every get-together we attended...and a few that I didn't. Never ever did I come home with a leftover pepper. People love these creamy, cheesy bites of loaded jalapenos and smokey bacon. They can't get enough of the good stuff.

Good Stuff Jalapeno Poppers

25-30 jalapeno peppers

1 8-ounce package cream cheese, softened

3 cups shredded cheddar cheese (We like to use the Mexican Blend.)

2 teaspoons Worcestershire sauce

6 slices of bacon, cooked and chopped

Preheat oven to 400F.
Slice jalapeno peppers in half and remove seeds.
Meanwhile, bring a large pot of water to a boil.
Blanch peppers in boiling water for 3-5 minutes.
Drain well and pat dry with paper toweling.
Combine cream cheese, cheddar cheese, and Worcestershire sauce until well blended.
Fill each pepper half with a teaspoon of cheese mixture.
Arrange filled peppers on a baking sheet lined with parchment paper (for ease in clean up).
Sprinkle bacon on top of each popper.
Bake for 5 minutes until cheese is melted. (Serves 25ish...2 pepper halves per person...as if anyone only eats 2)

Frittatas for Mama

Oh my! I seem to have fallen far, far behind with updates of my South Dakota Magazine submissions. Did you catch the Mini Zucchini Frittatas that I shared for Mother's Day?

The zucchini plants in my garden have little 3-inch baby zucchinis growing from their blossoms. Soon, I should be able to make these little egg bites again. You should, too. They are delish.

Mini Zucchini Frittatas - Frittatas for Mama

I Stepped on a Sandwich

Last week, over at South Dakota Magazine, I shared the tale of how both a friend and myself, in two separate incidents, found ourselves ankle deep in bologna. I was sure that this wasn't an elite club. Others have unwittingly trampled sandwiches wasting away in parking lots, right? But, either my friend and I are extremely unlucky, or everyone else is just too embarrassed to admit their missteps. Nobody fessed up.

I am still wondering how sandwiches come to be accidentally lost on the pavement of parking lots. However, I am not wondering about how delicious Our Favorite Panini is. It is pure smashed goodness...and not an accident.

I Stepped on a Sandwich - Our Favorite Panini

Let's Do Lunch

Let's do lunch.

On an average day, I have a list of at least a dozen things that I want to accomplish. At.Least. I usually start tackling them right away, and by noonish time, I am almost always elbow deep in something, or more likely, some things. I am a HUGE multitasker, but can't seem to manage lunch. Cooking lunch seems like a hassle. I don't want to stop what I am doing to eat.

If someone were to show up with a sandwich, or a salad, or some soup, I would stop whatever I am doing and welcome the break to eat. So...let's do lunch. How about open-faced Italian Tuna Melts? Toasted, garlic-rubbed bread; spinach; oil-packed tuna mixed with artichoke hearts, sun-dried tomatoes, red onion, and some celery for crunch; and topping the sandwich with a slice of Provolone before sliding it under the broiler to melty perfection. Let's do lunch.

Italian Tuna Melts

(adapted from Everyday with Rachael Ray)

2 cloves garlic

Juice of 1 lemon

1 small jar marinated artichoke hearts, chopped

1 12-ounce can oil-packed tuna, flaked

1/4 red onion, finely chopped

2 ribs celery, finely chopped

10 sun-dried tomatoes, chopped

freshly ground black pepper

4 slices crusty bread

1 cup baby spinach, chopped

4 slices Provolone cheese

Preheat the broiler.
Into a large bowl, grate 1 clove of garlic with a microplane.
Add the lemon juice and stir to combine.
Add the artichoke hearts, onion, celery, and tomatoes to the bowl and toss with dressing.
With a fork, lift the tuna from the can and add to other ingredients.
Toss lightly.
Add a bit of the oil from the tuna, if necessary.
Season to taste with salt and pepper.
Place the bread slices on a baking sheet and toast under the broiler (flipping to toast both sides).
Rub one side of each slice of bread with the other garlic clove.
Divide the spinach and tuna salad among the bread slices and top with the cheese.
Return to the broiler and melt the cheese until bubbly. (Serves 4)

You Need to Eat

Hubs was away most of the week. I have dined alone (except for the day that I ate my ham sandwich and clementine lunch with the 3rd grade). This means that my meals have mostly consisted of cereal, peanut butter and Nutella toast, Greek yogurt with fruit and homemade granola, hummus and flat bread, salads, veggies and dip, guacamole (unfortunately, with or without chips), grilled cheese, and canned soup. I am craving meat. Real food. Juicy, meaty, cheeseburgers. Meatloaf and mashed potatoes. Pork chops and gravy. Hearty comfort food. As Hubs would say, "You need to eat."

Mushroom and Provolone Patty Melts

(adapted from Cooking Light)

1 pound ground beef

1-2 tablespoons flour

olive oil

1/2 cup thinly sliced onion

kosher salt

freshly ground black pepper

1 cup sliced cremini mushrooms

1 1/2 teaspoons flour

1/4 cup dark beer (or beef broth, if you prefer)

8 sliced rye bread

4 slices provolone cheese

Preheat oven to 400F.
Divide ground beef into 4 equal portions and form thin patties (about 1/4 inch thick).
Combine flour, salt and pepper on a plate.
Dredge thin patties in the flour mixture.
Meanwhile, heat enough oil to cover the bottom in a cast-iron skillet. 
When the oil is sizzling, but not quite smoking, add the patties to the pan.
Cook on each side for just a few minutes to sear the beef and create a browned crust on the burger. (We like our burgers medium-rare, and this doesn't take long.)
While the burgers are cooking, butter rye bread and toast in a non-stick skillet.
When the burgers are fried to your liking, remove from cast-iron skillet and set aside.
Add a little more oil to the pan (if necessary) and saute the onions and mushrooms.
Season with salt and pepper.
Sprinkle in flour and cook about 1 minute.
Stir in beer (or beef broth) and cook until gravy is thickened. 
Remove from heat and keep warm.
Place 4 bread slices on a baking sheet and arrange 1 beef patty on each.
Layer a slice of provolone on top of each patty. 
Heat in oven for 5-8 minutes, or until cheese is melted and gooey.
Divide mushroom mixture between sandwiches and top with remaining slices of bread. (Yield: 4 sandwiches)

A Fungus Among Us

An area restaurant sautes bite-sized bits of steak with garlic, arranges them in the wells of an escargot plate, then tops with Fontina cheese and broils until ooey-gooey and melty. They serve this up with hunks of garlic bread as an appetizer. D.E.L.I.S.H. I can (and have) totally made a total pig of myself with this flavorful, cheesy dish.

When I saw a Martha Stewart recipe that topped mushrooms with this earthy Italian cheese, I knew it was for me. I wasn't mistaken.

Initially, I considered adding garlic to the mushrooms, but decided to stick with the simplicity of the original recipe. Seriously, what is easier than slicing mushrooms, topping with cheese, and broiling? Sprigs of thyme add just a hint of lemony brightness to the earthy mushrooms and nutty cheese. Simple.Perfection.

Just looking at the photos again, I want to reach into my computer monitor, grab one of those slices of baguette and dig into those inviting ramekins of warm, savory goodness. Mmmm.

Mushrooms with Fontina

(adapted from Martha Stewart)

2-3 cups cremini and shitake mushrooms, thinly sliced (I do recommend the mix of mushrooms, as the shitake have a richer flavor.)

olive oil

kosher salt

fresh ground black pepper

fresh thyme sprigs

1 cup shredded Fontina cheese

Heat oven to 450F.
Arrange mushrooms in a single layer in a shallow baking dish (or in multiple ramekins for individual servings).
Drizzle with oil, and season with salt and pepper.
Bake for 4-5 minute, until mushrooms are starting to soften.
Remove from oven and add cheese.
Strip a few leaves from the thyme and scatter over cheese; add a few whole sprigs on top.
Return to oven about 3-4 more minutes until cheese is melty and bubbly.
Serve warm with baguette for dipping. (Serves 4) 

The Things You Didn't Do - NYC, volume 4

As you grow older, you'll find the only things you regret are the things you didn't do.~Zachary Scott

Our time in New York City was so very limited. There were countless things that we didn't have time to do. I didn't get to visit the Statue of Liberty, Central Park, Time Warner Center, Magnolia Bakery, the Museum of Modern Art, Chelsea Market, the Brooklyn Bridge, St. Patrick's Cathedral, Chinatown, Tiffany's, the Museum of Natural History, and...oh goodness. I could go on and on with all the things I didn't get to do. However, you know what really makes me a sad panda? I didn't get a slice.

Pizza. I didn't get a slice of pizza. I guess I have to go back.

In the meantime, I will have to make my own. Brussels Sprouts and Salami Pizza is a new-to-us combination that has quickly become a favorite. The salty salami pairs really well with earthy Brussels sprouts and literally dances in a lemon garlic dressing instead of a traditional pizza sauce. Yum. I guess this will tide me over until I go back to NYC for a slice.

Brussels Sprouts and Salami Pizza

(Adapted from Real Simple)

1 clove garlic

2 tablespoons lemon juice (freshly squeezed really is better)

2 tablespoons olive oil

kosher salt

freshly ground black pepper

pizza dough, ready-made or your favorite recipe

1/2 pound Brussels sprouts, thinly sliced (I use a mandolin.)

2 ounces thinly sliced hard salami, sliced into ribbons

2 cups shredded mozzarella cheese

2-4 tablespoons grated Parmesan cheese

Preheat oven to 450F.
Using a Microplane, grate the garlic into a medium bowl.
Add the lemon juice and olive oil and whisk together.
Season with salt and pepper to taste.
With a pastry brush, lightly coat the prepared pizza dough.
Into the remaining dressing, add the thinly sliced Brussels sprouts and ribbons of salami.
Toss lightly to coat with the dressing. (BTW...this is a surprisingly good salad, as well.)
Arrange on the pizza crust.
Top with the cheeses.
Bake 12 to 15 minutes, until golden and bubbly. (Serves 4)

If Football Is Your Thing

Today, I have a post up at South Dakota Magazine. There, I am sharing an incredibly easy and delicious recipe that would be perfect for your Super Bowl party. Love pepperoni pizza? Love bread? Combining the two into a toasty, melty, gooey Pepperoni Pull-Apart Bread is a winning touchdown.

I also have you covered if the game goes into over-time and you need more snacks. Bloomin' Onion Bread was born of a love of Outback's Bloomin' Onions and, well duh, bread. I have adapted the recipe slightly to incorporate the seasoned butter that really makes Dine and Dish's Oven Ham Sammies so yummy. That butter takes these cheesy, toasty hunks of bread flying past the 50-yard line.

 Pepperoni Pull-Apart Bread is kicking off

at South Dakota Magazine.

(While you are there, spend some time checking out the rest of their site.
They really are South Dakota's cheerleaders.)

Bloomin' Onion Bread

(adapted from The Changable Table and The Girl Who Ate Everything,
with additions from Dine and Dish)

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, shredded
1/2 cup butter, melted

1/2 tsp ground mustard

2 teaspoons poppy seeds
2 teaspoon onion flakes
1 teaspoon Worcestershire sauce
1/2 cup finely diced green onion

Preheat oven to 350 degrees.
Carefully, cut the bread in a crisscross fashion, lengthwise and width-wise without cutting through the bottom crust.
Place bread on a foil-lined baking sheet and stuff cheese between cuts.

Combine butter, ground mustard, poppy seeds, onion flakes, and Worcestershire sauce.

Drizzle over bread, coating the crust and any exposed cut edges of the bread.

Wrap loaf completely in foil and bake at 350 degrees for 15 minutes.

Unwrap and bake 10 more minutes, or until cheese is melted.