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Showing posts from March, 2015

Lemon Herb Roasted Potatoes

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I wanted a simple side dish to have alongside a BLT.   I had a bag of honey gold potatoes that I bought without a purpose, so I set about finding one on my Pinterest boards.     This recipe from Rock Recipes was perfect.

I started the potatoes off in the microwave,  piercing them all over with a fork.   I cooked them for about 7 minutes, then let them cool slightly before quartering them.    I tossed them with the lemon juice and let them sit while I combined the salt, pepper, rosemary, thyme, oregano, lemon zest and olive oil.


Loved how these turned out, crispy on the outside, soft on the inside, seasoned perfectly.  They'd also be great done in foil packets on the grill.

Here are some other potato recipes you may enjoy:
Sausage Stuffed Red Potatoes
Grilled Potato Skins
Sicilian Potato Salad

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With ImageWithout Image Lemon Herb Roasted PotatoesAuthor: Jolene's Recipe Journal Ingredients:1/2 bag honey gold potatoes (about 8)1/8c olive oil1/4 t kosher salt1/4 t cracked black…

Baked Cheddar Dijon Chicken Tenders

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It never fails.   Whenever I stock up on something, the guys suddenly tire of it.   I had managed to accumulate several boxes of Cheez-Its and I got tired of moving them around the cabinet.   This recipe was just the thing to use some up.  I read the recipe, and thought 'piece of cake!' and proceeded to completely miss the flour step.    No worries.   They were crisp and delicious and the coating seemed to stay put ok.

Huge hit with the kid, he ate 4.    He liked his drizzled with a little honey, I went with honey mustard.     Thanks so much to Kelly at Just a Taste for this fantastic way to reduce my stockpile of Cheez-Its  :)



* Exported from MasterCook *

                   Baked Cheddar Dijon Chicken Tenders


  2        Tablespoons  olive oil
  1 box Cheez-Its, crushed with a rolling pin or pulsed in food processor
1 heaping teaspoon paprika
2 1/4         pounds  uncooked chicken tenders
 4              large  eggs
 2T         Dijon mustard

Heat oven to 475, moving r…

Crescent Cheeseburger Pie

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I've made a couple versions of Cheeseburger Pie this year.   I pulled ground beef out yesterday, but a quick check of my freezer showed the pie crust I thought I had was gone.   I had a tube of crescent rolls in the fridge, so I went with those.  


This comes together really quickly.  Brown the ground beef with some minced onion, season to taste, add in ketchup, mustard and cheese.  Pour it into a pie plate, top it with some more cheese (you can never have enough cheese!).  Pop the crescent rolls on top, sprinkle it with sesame seeds and bake.

My son who is super picky devours this, and it's hearty enough to satisfy my husband after a long day at work.  I top mine with some shredded lettuce and tomatoes. 



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With ImageWithout Image Crescent Cheeseburger PieYield: 6 to 8
Author: Jolene's Recipe Journal Ingredients:Non stick spray1 lb ground beef (I use 85%)1/2 cup diced onionSalt and pepper- to taste (I use about 1/2t salt and 1t pepper)1/4 c ketchup2 t mustard1 c shredde…

Chocolate Chip Banana Mini Muffins

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I've got a stockpile of frozen bananas and a kid who loves mini muffins.   This recipe was easy to throw together and will make perfect treats for his lunch box.    Thank you to Jenn at Princess Pinky Girl for sharing the recipe!



* Exported from MasterCook *

                    Chocolate Chip Banana Mini Muffins

  1                cup  sugar
1 stick  butter (melted)
  2                     eggs
  3       bananas, mashed (I used ones I'd frozen)
  1         tablespoon  lemon juice
  2               cups  flour
  1               tbsp  baking powder
     1/2      teaspoon  salt
     1/2             c  mini chocolate chips -- plus more to sprinkle on top, if desired

Preheat oven to 350 degrees.

Mix together melted butter and sugar.   Add in eggs.   Stir in mashed bananas and lemon juice. Combine flour, baking powder and salt, and stir into banana mixture.   Add chocolate chips.

Spray mini muffin tins ( I used Pampered Chef).  Using a small cookie scoop, fill tins about 3/4 full.…

Chicken Picatta Pasta

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I've mentioned it before- I live with picky people.   And sometimes I feel absolutely terrible about how I have to mangle a recipe to get my family to eat it.   This is one of those recipes.    The first thing to go was the capers.   They won't touch them.    Next to go is any discernible onion- instead of the diced red, which I would love, I used Penzey's dried minced onion.     Fresh herbs have been rejected- my son calls them "lawn mowings".   Sigh.   

I apologize to Sommer for what I had to do to her lovely recipe.  That being said, he ate two helpings of what I put on the table.  My husband is at work, but I know that he'll love it later too.    The sun went away as soon as I put it on the table, and since Jake was eager to eat I didn't spend a lot of time on the pictures.    Go check out the ones at A Spicy Perspective, as well as her other awesome recipes.  





* Exported from MasterCook *

                          Chicken Picatta Pasta

1/2 box ange…

Taco Bell Crunchwrap Supreme Copycat

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I've been trying to clean out my cabinets/pantry for a while now.    I pulled ground beef from the freezer yesterday, and when I checked to see if I had taco seasoning, I found an Old El Paso Hard and Soft Taco dinner kit that had been pushed to the back.    I remembered pinning something that used a hard and soft taco and went to find it.   As usual, I had to deal with my picky people. I am the only one that will eat sour cream, lettuce or tomato, so I set about making myself one of these copycats.

I broke open the kit and realized my mistake, taco shells and tostada shells are not the same  :)  No problem, I just broke the taco shell in half so it lay flat.    Then my second mistake- I'd forgotten the can of nacho cheese.     I hedged my bets and used shredded Mexican cheese blend.     I used a burrito size tortilla for the base, laid down a nice amount of cheese.   Topped it with the taco meat, then the broken shell.   Sour cream, lettuce, tomato.   I topped it with one of …

Barbecue Chicken bread with bacon, red onions and cheddar

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Laid back sunday here.  Before my surgery, I threw some chicken and barbecue sauce in the crockpot, let it cook for 6 hours, then shredded it.   It got a nice gorgeous dark color on it.   I cooled it, froze it in ziploc bags and promptly forgot about it.   I stumbled across it in the freezer earlier this week and thought that I would use it in this recipe.

1)  Go see Buns In My Oven's pics.   Right now.   They are far superior to mine.   I cannot photograph brown foods, and I am far too heavy handed with the cheese for good pictures.   In a vain attempt to make it a pretty final picture I had reserved some of the chopped onion and bacon for garnish.  

2) This can be made on anything.   I forgot to buy Italian bread, so I used long sub rolls.   It would be great on bulky rolls, pizza crust, pita bread, naan.   

3) I had no reserved sauce to drizzle over the top, next time I'll make sure I do, just for that extra added oomph.

Huge thanks to Karly at Buns in My Oven for this r…

Blueberry Muffin Waffles

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Breakfast for dinner was the request for tonight, and I want to start working my way through my stockpile of frozen blueberries.    This recipe looked fantastic, so I preheated my Presto Flip Side Belgian Waffle maker while I mixed up the batter.

The first thing that should have tipped me off what a disaster was coming was the thickness of the batter.   I don't know if my flour has settled or maybe my egg was undersized, but it was thick.    Also, due to the mechanics of my iron, it's very hard to brush both sides with butter, because it doesn't open flat.

I buttered one side, and sprayed the other with cooking spray, and hoped for the best.  The result?  The waffles stuck like mad.   The first one out came out in pieces, delicious, blueberry flavored pieces.   My son didn't care, saved him the trouble of cutting it up.   :)   For the second waffle, I tried to get more butter into the grooves of the iron, and I got about half of mine out in one piece.

He had his with …

Hot Mint Cocoa Toddy

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Sunday was one of those days I just couldn't get warm.   It was also the last day of our winter break, so I thought nice spiked cocoa would be just the thing.    I found this on HamptonRoadsHappy Hour.com.  

I like dark hot cocoa, so I went with that for mine and regular for Tim's.   I didn't use the cinnamon stick, the ones I have are ancient.    I garnished with mini chocolate chips instead of the grated chocolate.    It made for a nice warm, relaxing afternoon   :)



* Exported from MasterCook *

             Hot Mint Cocoa Toddy


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                oz.  Kahlua
  1                oz.  Peppermint Schnapps
                        Cocoa mix (enough to make 6 oz.)
  6                oz. hot water

Combine water, cocoa  mix, kahlua and Peppermint Schnapps in your favorite mug.  Garnish with mini marshmallows and mini chocolate chips.