Pretzel Buns with Grilled Dogs & Spicy Cheese Sauce

Sometimes, I think we all crave something salty and delicious.  These pretzel dogs fit the bill perfectly when that craving hits.  I can't claim that they are super fast, but they aren't really that complicated either.  The main things is that the require planning ahead so you have enough time to make the pretzel buns {which are delicious}.  The original recipe called for beef hot dogs but I went the Polish Sausage route.  We are just not big hot dog people around here.  I say, use whatever your family prefers.

I would like to add, the cheese sauce for this is delicious.  Several of us enjoyed dipping our french fries in it as well. 

As you can see in my picture, my buns were a bit big...even for my sausages.  The original recipe made 8 pretzel buns.  I modified it below to 12 because I think that would leave them a better size for the dogs or sausages.  

Pretzel Buns with Grilled Dogs & Spicy Cheese Sauce

Spicy Cheese Sauce:

12 ounces pasteurized cheese food, such as Velveeta, chopped

2 tablespoons milk

1 tablespoon diced pickled cherry peppers in jar

1 tablespoon diced pickled jalapenos

1 tablespoon pickled jalapeno juice

12 natural casing all-beef franks {I used Polish Sausages}

Sandwich Build:

12 Pretzel Hot Dog Buns, recipe below

1/4 cup pickled jalapenos, chopped for garnish, optional

Directions

For the cheese sauce: Add the cheese cubes, milk, pickled cherry and jalapeno peppers and jalapeno juice to a small saucepot and cook over low heat until melted and combined, 10 to 15 minutes, stirring occasionally {I put this in a small dip sized crockpot while I was making the buns which worked great for me}.

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For the franks: Heat a grill pan over medium-high heat. Grill the franks on the grill pan, making sure to turn and char on all sides. Cook for 4 to 5 minutes.

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For the sandwich build: Split the Pretzel Hot Dog Buns in half, nestle the grilled franks in their pretzel blankets, pour over some spicy cheese sauce and top with some pickled jalapenos if you like. Enjoy!

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Pretzel Hot Dog Buns:

1 cup milk

1/4 cup light brown sugar

2 tablespoons honey

1 packet active dry yeast

2 tablespoons unsalted butter

2 small cloves garlic, grated

3 cups all-purpose flour, plus more for dusting

1 cup bread flour

1/2 cup baking soda

Pretzel salt or coarse ground sea salt, for sprinkling

In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.

In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.

Combine the all-purpose flour and bread flour in a mixing bowl.

Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.

Line 2 baking sheets with silicone mats.Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 6 equal pieces, and then cut those in half to form 12 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.

Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.

Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.

In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.

Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.

Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

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Source:  Jeff Murano, Food Network

Savory Bacon & Egg Cupcakes

My kids can be so insanely picky when it comes to "new" breakfast foods.  My boys in particular, pretty much always balk at every new breakfast casserole that I try.  When we have a big breakfast, they want the old stand-by's: french toast, pancakes, waffles, and bacon and eggs.  When I made these bacon & egg cupcakes a few weeks ago, I was pleasantly surprised to find that everyone really enjoyed them!  This is a great, easy way to serve breakfast to a crowd without spending all morning over the stove.  I will be making them again!  So simple, yet so delicious!

I apologize for my bad picture!

Savory Bacon & Egg Cupcakes

Makes 8 servings

16 slices bacon

1 can (16.3 oz) Homestyle refrigerated buttermilk biscuits

8 eggs

Salt and pepper, if desired

Shredded Cheddar Cheese, optional  {I skipped it  but I might give it a try next time}

Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.

Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each.  Top with a light sprinkling of cheese, if desired.  Season with salt and pepper.

Bake 25 to 30 minutes or until egg whites are set.  You might want to place a baking sheet on the rack under the muffin tin to catch any drips from the bacon.  

 Run a small knife around cups to loosen. Serve immediately.

Chicken Cordon Bleu Florentine Casserole

Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter

1/3 cup all purpose flour

2 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups (8 ounces) shredded Italian blend cheese

6 ounces crumbled Gorgonzola cheese

1/2 pound Campanelle pasta (I used twists)

1 pound chicken, cooked and shredded

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

9 ounces deli ham, thinly sliced

1 box frozen chopped spinach, thawed and drained well (I think I will go with a bag of fresh next time)

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 teaspoons extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.

Source: LDS Living

Easy Stromboli

Good evening blogging world!  I am so excited!  I finally remembered to snap a few pictures and blog a recipe!  We just ate this one for dinner tonight and it was a winner all the way around.  Super easy and approved and loved by every member of my family.  I know I will be making this on many more busy evenings!  My only regret is that I did not make enough for leftovers for my lunch tomorrow!  

Give it a try and enjoy!

Easy Stromboli

1 can Pillsbury Pizza Dough Crust (13.2 Oz)

6 slices Genoa Salami (can Add More)

2 pinches Kosher Salt (plus More For The Top)

A Good Sprinkling Of Garlic Powder

A Few Pinches Of Dried Oregano, Crushed Between Your Fingers (plus More For The Top)

A Couple Pinches Of Red Pepper Flakes

A Liberal Sprinkling Of Freshly Grated Parmesan (plus More For The Top)

6 pieces Provolone Cheese (can Add More), torn into pieces

Several Slices Of Pepperoni

Pizza Sauce For Dipping

Preheat oven to 350F.

Unroll the bread dough and place on a baking pan that has been coated with nonstick cooking spray. When unrolled, the dough should form a rectangle. Lay the dough so that the long edge is closest to you. Make sure the dough is not overstretched in some spots, or the filling will burst out in those areas.

Place 6 to 8 slices of Genoa Salami on the dough, leaving a 1/2″ border around the edges. Sprinkle on a little kosher salt, some garlic powder, oregano, and red pepper flakes. Add the parmesan and provolone cheeses. It’s easier to roll the dough when you break the provolone in half (or even smaller) when adding it to the top of the dough. Finally, add as much (or as little) pepperoni as you want on the top of the provolone, making sure to leave a 1/2″ border around the rectangle of dough.

Starting from the edge closest to you, roll the dough like a jelly-roll (or cinnamon-roll style). As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out as you roll. Carefully pinch the seam shut (and the ends) and place on the sheet pan seam-side down.

Lightly sprinkle the top of the dough with kosher salt, dried oregano, and grated parmesan.

Bake for 25 minutes or until the crust is a deep brown. Let rest for 5 minutes before cutting into 1″ slices. Serve with some warm pizza sauce for dipping.

Source: Tasty Kitchen

Sweet & Spicy Bacon Chicken

I have a thing for foods with a hint of sweetness.  I also have a weekness for spicy foods.  And bacon.  So you can bet that this one was a winner in my book.  All my kids liked it too.  My daughter has decided that she does not like bacon {what planet is this child from???} so she peeled hers off.  Thankfully, there were many kind individuals offering to eat it for her so it did not go to waste;)

As you can see below, the original recipe calls for this to be baked in the oven.  The advantage of that method is that you have some delicious flavorful juices to drizzle over the meat and mashed potatoes {if you choose to make them as a side}.  It was over 100 degrees the day I made this so there was NO FREAKING WAY that I was turning on the oven.  They were fabulous on the grill to, AND as I like to tell myself, MUCH healthier;)  

If you want to make this chicken teeming with deliciousness, here is all you will need!

Sweet and Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

**Also great on the grill!  No juices to drizzle on anything, but still delicious!

Source: Full Bellies, Happy Kids

Spiral Stuffed Rolls

Here are some delicious rolls that I whipped up after baseball one night last week.  I saw them over at Life as a Lofthouse a while back and I knew they would be a hit here.  The ingredient combination is one that everyone around here loves.  The recipe originated on Mel's Kitchen Cafe (another blog that I love).  Mel's recipe uses homemade bread dough, which I might try next time.  My husband thought the flavor combo was very similar to another recipe we love, Tortellini & Ham, and I agree.  Give these a try!  You will not be disappointed! 

Here are the ingredients you will need.  I subbed chives for the green onions, because they are currently thriving in my herb garden!  The tasted GREAT in there!

Spiral Stuffed Rolls

1 can (13.8 oz) Refrigerated Pizza Dough

6 oz Cream Cheese, softened 

2 Tablespoons Butter, softened

1 cup chopped Ham

3/4 cup finely chopped Broccoli

1 cup shredded Cheese ( I used mild cheddar)

1/4 cup grated Parmesan Cheese

1/2 cup chopped Green Onion

Directions: Unravel dough from can and lay out onto a greased baking sheet. Press dough out into a large rectangle. Preheat oven to 350 degrees.

In a small bowl, cream together the butter and cream cheese. Spread the cream cheese mixture evenly over the dough. Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion. Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls. Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned and bubbly.

Source: Life as a Lofthouse

Smothered Pork Chops

These pork chops were fabulous.  They require a few more steps than many of my other crockpot pork chop recipes, but they were worth it.  I do wish that I would have thickened the gravy a bit more.  I also forgot to put the bacon that I had cooked on the chops.  I hid it so well so that my family wouldn't see it and eat it that I completely forgot about it!

Smothered Pork Chops

Serves 6

*Note from Mel: I like to serve these smothered pork chops over rice or mashed potatoes. Also, if the gravy in the last step doesn’t thicken well, mix another tablespoon of cornstarch to 2 tablespoons cold water and add it to the hot liquid. Let it come to a boil to ensure it thickens properly. Finally, I have doubled the pork in this recipe and kept all the other ingredients the same and there was plenty of gravy to smother the doubled pork.

5 slices bacon, chopped

6 bone-in pork loin chops, about 3/4-inch thick (I used boneless this time)

Salt and Pepper

2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons

1 teaspoon plus 1 tablespoon light brown sugar

1/4 cup plus 2 tablespoons cold water

3 garlic cloves, minced

1 teaspoon dried thyme

3 cups low-sodium chicken broth

1 tablespoon soy sauce

2 bay leaves

1 tablespoon cornstarch

1 tablespoon cider vinegar

2 tablespoons fresh parsley, chopped

In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.

Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Recipe Source: Mel's Kitchen Cafe

Spring Peas with Pancetta

I don't get around to posting many side dishes on here, especially vegetables.  I tend to just wing it when it comes to our veggies and I rarely take the time to take pictures.  This turned out very good, although I admit I upped the pancetta.  I think that next time I will keep it to 2 oz. though.  

Spring Peas with Pancetta 

3 slices pancetta, chopped (I used an entire 4 oz. package, 2-3 oz. would have been plenty)

3/4 cup finely chopped white onion

1 garlic clove, minced

3 cups shelled green peas or frozen petite green peas

1 cup fat-free, less-sodium chicken broth

2 teaspoons sugar

1/4 teaspoon salt

1/4 cup chopped fresh flat-leaf parsley

Heat a large nonstick skillet over medium-high heat. Add pancetta, and sauté 5 minutes or until crispy. 

Remove pancetta from pan, reserving drippings in pan. Add onion and garlic to pan; sauté for 2 minutes or until tender. Add peas, broth, sugar, and salt to pan. Simmer 5 minutes or until the peas are tender, stirring occasionally. Stir in pancetta and chopped parsley.

Source: Adapted from Cooking Light

Cobb Salad Sandwiches

It is hot.  It is humid.  When I walk outside, I immediately feel like I need to go shower.  When it comes to weather like this, there are 2 options in my book: sit outside by a body of water and take frequent dips in or hide in the house.  I spent yesterday outside on the lake and had tons of fun, but today I am hiding inside as much as possible.  My garden, as always, could really use some work but I just can't bring myself to do it.  Maybe tonight.  If it cools off {ya right}.  

No matter how hot it is, we need to eat.  What we don't need to do it heat up the house cooking.  Here is a great sandwich for the dog days of summer.  It is hearty and summery all at the same time.  As you can see below, I arranged our ingredients out on the island and let everyone build their own sandwich.  I made mine as the recipe states, but my kids kept theirs more basic.  No arguing, no heating up the kitchen, and everyone is happy.  Try this today!

 Cobb Salad Sandwich

4 croissants, cut in half lengthwise

4 lettuce leaves

1 tomato, sliced

4 slices of crisply cooked bacon, halved

8 slices of deli ham, turkey, or chicken

4 slices of red onion

2 hard boiled eggs, sliced

1 ripe avocado, sliced

1/4 cup blue cheese crumbles

mayonnaise, blue cheese dressing, or ranch dressing

Spread your choice of mayonnaise, blue cheese dressing, or ranch dressing on both halves of the croissant.

Layer one half of each croissant with lettuce, tomato, bacon, 2 slices of ham (or turkey\chicken), onion, sliced egg, 2 avocado slices, and a tablespoon of blue cheese crumbles. Place other croissant half on top and enjoy!

Source: Tablespoon

Summer Corn Fettuccine

I adore pasta.  I could eat it every single day of my life.  I have yet to meet a more perfect pasta recipe for those summer days than this.  The fresh sweet corn really gives this pasta some amazing flavor.  We have to enjoy those fresh vegetables as much as possible in the short time that we are lucky enough to have them!  I know this pasta is a bit different, but keep an open mind and give it a try!  

My garden corn is not yet ready, so I bought these at my local grocery store.  Check out the conjoined corn cob I found!  LOL!  Yes, I am easily amused:)

 Here are the ingredients that you will need: 

 It is always nice to have an adorable soon-to-be 12 year old doing some of the cooking for you!  

 Delicious!

Summer Corn Fettuccine 

1 pound fettuccine

Extra virgin olive oil (EVOO), for drizzling

6 slices smoky bacon, chopped

6 ears corn on the cob, shucked

3 shallots, finely chopped

1 small red bell pepper, seeded and chopped

Freshly ground black pepper

Salt

1 cup half-and-half or cream

1/2 cup chicken stock or dry white wine (I used chicken broth but I think wine would be better)

2 tablespoons fresh thyme leaves, chopped

1-2 pinches cayenne pepper

1 cup grated Parmigiano Reggiano or Pecorino Romano cheese, divided (I used good quality Parmesan since I had it on hand)

1/2 cup sweet basil leaves

DIRECTIONS

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp. 

Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5-6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock or wine into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3-4 minutes, stirring frequently, to thicken. Add the cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup, and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Source: Mrs. Bettie Rocker {Original recipe adapted from Rachael Ray Love + Cook}

Homemade Shake & Bake Mixture

A few weeks ago, my husband requested Shake & Bake pork chops, something that he {and I} grew up eating.  Since I remembered it fondly, I set out to find a good copycat recipe.  I am just not a fan of buying premade mixes. these days.  This was one of my dad's specialties when I was young:)  We always had it with Rice-a-Roni on the side, which I had forgotten.  My dad reminded my of that when I told him that I had discovered this recipe.  It tastes just like I remember my dad's tasting, but it is homemade, so I know exactly what is in it.  

If you do make this, you should know that the recipe makes a HUGE amount.  I cut it in half to make 5 pork chops for my family.  I do think I actually could have only made 1/4 of the original recipe and that would have even been plenty.  

Homemade Shake & Bake Mixture

4 cups dry bread crumbs

1/3 cup vegetable oil

1 tablespoon salt

1 tablespoon paprika

1 tablespoon celery salt

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

1/2 teaspoon minced garlic

1/4 teaspoon minced onion

1 pinch dried basil leaves

1 pinch dried parsley

1 pinch dried oregano

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Source:  Allrecipes

BBQ Pulled Pork Nachos

Hello!  So sorry for the extended absence, I hope you didn't die from missing me!  Things have been crazy around here on many fronts.  It was the end of the school year for my 3 kids, which meant all kinds of craziness, followed by establishing a new summer routine and the start of summer activities.  My oven has also been broken for several weeks, which kind of sapped my joy in the kitchen and made me crave baked goods more than ever.  I did learn how to make chocolate cake in 3 minutes in the microwave though!  Not the same, but will do in a chocolate-craving pinch (of which I have many).

Last, but not least, we have been experiencing flooding here in Bismarck, ND.  The Missouri River has exceeded flood stage and is expected to keep getting worse and stay above flood stage for most all of the summer.  This has resulted in a city-wide sandbagging effort to (hopefully) save the hundreds and hundreds of homes that are expected (and have already been) affected.  The National Guard has been in town building Levey's and dikes to protect many areas of town.  It has been surreal.  If you think of us here, we could certainly use your prayers.

Here is a recipe that I made a few weeks back.  Everyone in my family really enjoyed this unique twist on nachos.  It made for a perfect easy meal after getting home late from the boys' baseball games.  I do think it would be better with my own homemade shredded pork, but I didn't have any on hand.    I plan to freeze a bit next time I make it though with this recipe in mind!  We did individual plates, which worked out well because everyone could build their plates how they wanted.

BBQ Pulled Pork Nachos

1 bag (around 12 oz.) triangle-shaped corn tortilla chips

3 cups shredded Cheddar cheese

1 can (16 oz) chili beans in medium sauce, undrained (I used Bush’s)

1 container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce (I used Curley’s) or about 2 1/4 cup leftover bbq shredded pork

1 lb.creamy-style deli coleslaw, drained or leftover creamy coleslaw, drained (I made my favorite recipe)

2 medium green onions, sliced (2 tablespoons)

Oven Method (party style)

Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.

In medium bowl, mix together chili beans and pork. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.

Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.

Microwave Method (individual plates)

Divide chips between about 5 to 6 plates. Top each plate of chips with about 1/2 cup cheese.

In medium sauce pan, mix together chili beans and pork. Heat over medium heat until heated through.

Microwave each place of chips for about 30 second to 1 minute until cheese is melted.

Top each plate of nachos with about 1/2 cup of the meat/bean mixture followed with some of the coleslaw and green onions. Serve immediately.

Source: Real Mom Kitchen

Tortellini Spinach Bake in Creamy Lemon Sauce

I just love tortellini.  Pasta + Cheese, can you go wrong?  I pretty much love every recipe that contains those little pieces of heaven.  That said, this one is very good.  It has similar ingredients to other recipes I have tried, with the exception of the lemon.  I just loved the way the lemon worked in this dish.  It brightened up the flavors and gave it a slight delicious tang.  My oldest (and pickiest) child could taste the lemon and wasn't convinced it belonged, but I think he was just mad because I didn't make Tortellini and Ham, a family favorite.  When he saw the the tortellini, I think he thought that was what I was making;)  I personally, think I liked this even better.  I just tasted a little less heavy.  

Here is what you will need!

 Food photography is so much more fun when the sun is shining.  No sun today though!  I am wishing it would rain right now, my freshly planted garden could use some more!  If it is going to be gray, I would prefer for it to just rain!  

Tortellini Spinach Bake in Creamy Lemon Sauce

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)

4 oz bacon or pancetta, (about 4 strips bacon)*

3 cloves garlic, pressed in garlic press or finely minced

2 Tbs flour

2 C milk

¾ tsp kosher salt

⅛ tsp black pepper

1 1/2 tsp dry basil

¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)

1 medium lemon

2 C loosely packed fresh spinach, roughly chopped

¾ C grated mozzarella cheese, divided

¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Serves 4-6

Source: Our Best Bites

Egg Rolls

Happy Earth Day!  On a day like today, I am reminded about how far I have yet to go in being a caring steward of my children's land.  I am thankful that many more people seem to realize that changes need to be made.  I have am always trying to slowly implement positive changes.  This summer, I hope to start composting.  One of my #1 changes that I would personally LOVE to see more people make, is reducing their use of plastic.  Those "convenient" plastic packages and bags are something that, not so conveniently, will stay on this plant long after you yourself are gone {possibly forever in some form}.  I'm not sure there was ever a worse invention.  Do your research on the subject, you will be appalled.  The thing that initially sickened me the most is what it is doing to remote parts of our oceans.  Very scary indeed.  Fortunately, every little change we make helps a little!  Change is a slow process so do 1 positive thing at a time and you will find that being more environmentally friendly isn't hard at all!

Cooking from scratch is not only an environmentally sound practice, but good for your health as well.  While I fully recognize egg rolls are NOT good for me, I also know that these homemade ones pictured below are made with a handful of ingredients that are not actually all that bad.  We have always loved to have egg rolls with our Chinese food but aside from not tasting as good as homemade, all those individual packaged egg rolls sicken me in their little plastic sleeves.  That is the kind of waste that makes my stomach turn, and is one of the many reasons that I avoid the premade freezer foods.

You will find that I DO typically use a couple of convenience items in these egg rolls, namely, bagged coleslaw mix & premade egg roll wraps.  Remember, baby steps.  I am often pressed for time when I am making these and I just don't reasistically have time to make my own egg roll wraps.  I do sometimes buy a head of cabbage instead, it just depends on how much prep time I am going to have.

Delicious & Easy Egg Rolls 

1 pound ground pork

2 teaspoon ground ginger

2 teaspoon garlic powder

1/2 tsp. salt

1/2 tsp. white pepper

1 quart peanut oil for frying

2 tablespoons all-purpose flour 

2 tablespoons water

3 1/2 cups shredded bagged coleslaw mix

10-12 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (optional)

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

 Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

One Year Ago:  The Best Banana Bread {I still maintain that this, really is, THE best banana bread}

San Fransisco Pork Chops

Is your mouth watering yet?  I know mine is, and I just got done eating these!  The sauce is just fantastic.  Please, make it exactly as the recipe states!  You should know, the original recipe's 4 pork chops is just NOT enough to feed my family.  I bought 7 chops, picture below, and doubled the sauce for my family.  It was perfect!  The recipe that I recorded below is the original, NOT doubled recipe.

Please make these!  You will not regret it!  Not to mention, we all need those delicious slow cooker recipes for busy days!

Here is what you will need:

San Fransisco Pork Chops

2 tablespoons extra-virgin olive oil

4 pork chops, about 1-inch thick

Salt and pepper for seasoning

2 cloves garlic, finely minced

1/4 cup reduced-sodium soy sauce

1/4 cup low-sodium chicken broth

2 tablespoons packed light brown sugar

1/4 teaspoon red pepper flakes

1 tablespoon cornstarch

1 tablespoon cold water

Hot Cooked Rice, for serving

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 6-7 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

Serve the tender chops over rice and garnish with green onions, if desired.

Source: Mel's Kitchen Cafe

Drunken Pork Chops

It is that time again!  Time to clean out my picture files and post all the recipes that I haven't quite gotten around to sharing over the past couple of months before they become forgotten!  These Drunken Pork Chops were very good.  I am thinking it could be easily modified as a slow cooker meal.  Instead of simmering for 45 minutes in the pan, I would guess, they could easily cook in the slow cooker for 6-8 hours on low.  Honestly, I think they might even be better because with the long, slow cooking they would become especially tender.  

I know the ingredient list is a bit odd, don't be afraid though!  These weird ingredients really do work well together!  I would recommend NOT using Shock Top though.  They would be best with an Amber Bock or something similar.  Also, I'm not sure why, but it appears I did not adequately thicken my sauce.  Impatience?  Most likely!

Drunken Pork Chops

5-6 pork chops- bone-in or boneless, your choice

Salt and pepper to taste

1 bottle of beer (the darker the beer, the more flavorful the sauce. I use an Amber Ale or a Black Ale. People have heard mixed reviews using Guinness, some say it is too strong.)

1/2 cup brown sugar

1/3 cup ketchup (I know, I know....but TRUST ME!)

1 Tbsp. Cornstarch

1/4 c. water

Put a little bit of extra virgin olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer for 40-45 minutes. Remove pork chops and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form. Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice. 

Have your drink and eat it too!

Source: Siggy Spice