We mentioned to you in a previous post that we were going to try to wake up early so my dad could have a freshly made breakfast. Well yeah… that didn’t pan out ! Mommy is the nicest person you could hope to meet but without enough sleep, it’s like living with Dr. Jekyll and Mr. Hyde ! Even mommy knows she’s not a morning person.
While we always try to have something for my dad to eat, we’ve been really bad about fixing ourselves something to eat for breakfast and we’re trying to change that now. Today, we took some potatoes that we didn’t want going bad and cubed them up to make breakfast potatoes with. We cooked the potatoes (didn’t measure how much potato went into the skillet) in some bacon grease along with a chopped onion and simply seasoned with salt and pepper. Came out tasting pretty good !
Recipe source: just something we whipped up together.
1 tablespoon sesame oil (we used toasted sesame oil)
2 cloves garlic, chopped
1 bag (10 ounces) shredded coleslaw mix (we used 14 oz. Fresh Express 3 Color Deli Coleslaw)
1 bag (8 ounces) shredded carrots (we used a 10 oz. bag of Green Giant Julienned Carrots)
4 scallions, sliced
¼ cup hoisin sauce (we used 1/3 cup)
2 tablespoons reduced-sodium soy sauce (we used 3 tablespoons)
10 (6-inch) flour tortillas
3 cups shredded cooked chicken (from a rotisserie chicken)
Take a large nonstick skillet out and pour the oil in, setting the heat to medium. Once the oil’s hot, toss in the coleslaw mix, carrot, scallions, and the garlic. Cook, stirring now and then, for 8 minutes or until the vegetables have softened (took us 4 minutes).
Add in the hoisin sauce and soy sauce, stirring to coat the ingredients with it for 2 minutes. Toss the chicken in, mixing it with the vegetables so all the ingredients are equally distributed and heated through.
When serving, heat up the tortillas based off the package instructions. Now take ½ cup of the chicken mixture and lay it down the center of the tortilla, rolling the tortilla up afterwards and enjoying it !
This is a tasty recipe but we wanted some heat in the dish so we tried adding sriracha, sambal oelek, and chili garlic sauce and we think that the sambal oelek was the best out of the three.
We found this recipe in Family Circle.
We weren’t paid in any form to promote Fresh Express, Green Gian, or Family Circle.
We fixed a recipe called “Shortcut Vegetable Lasagna” for dinner tonight because it sounded like it’d be good but when we made it, it turned out looking like lasagna soup:
When they asked for 1 ½ cups of water to be added to the jar of Alfredo pasta sauce, perhaps we should’ve realized that was too much liquid. We have the zucchini lasagna recipe that kind of used the same method to cook the lasagna noodles but it turns out so much better ! Apparently this company fished out the best looking piece of lasagna for the picture. It looked good enough for us to want to try it. We just wish they’d been honest about how much liquid would be in the casserole dish, especially coming from a well known food-based company that also publishes recipes. Once we did fish out a piece of it, it turned out to be just okay but we’d like to see if we could tweak it and make it better.
½ cup Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
1 (16-oz.) package pre-baked Italian pizza crust (we used Mama Mary’s Thin Crust)
2 cups chopped deli-roasted whole chicken (we used cooked chicken breast meat from a rotisserie chicken)
1 cup (4 oz.) shredded provolone cheese (we used smoked provolone cheese)
¼ cup crumbled blue cheese (we used somewhere between 1/3 to ½ cup* of low-fat blue cheese)
Coat the cooking grate of your grill with the cooking spray before you start preheating it (the recipe suggests spraying the grate while it’s out of the grill and then placing the grate in the grill afterwards). Preheat your grill to 350 degrees.
Spread the hot sauce over the crust, layering the remaining ingredients on afterwards.
Put the pizza crust directly on the grate, pulling the lid down on the grill afterwards. Let the pizza cook for 4 minutes before rotating the pizza by one-quarter. Continue to let the pizza cook, covered, for an additional 5 to 6 minutes or until the pizza is heated throughout. Eat right away.
Oven-Baked Version (which is what we went with): Assemble the pizza just like you would in step 2, just bake the pizza though based off the directions on the package that the crust came in.
*It all depends on how much you love blue cheese if you want to add on more than just ¼ cup. We love blue cheese so we added more on but there’s nothing wrong with just sticking to the ¼ cup.
We got this recipe from Southern Living.
We weren’t paid in any way to promote Frank’s RedHot, Mama Mary, or Southern Living.
My mom and I, who are 51 and 27, have come to realize that we are in this comfort zone of cooking. Hell, it wasn’t until this summer that we actually got brave enough to start frying anything at all ! From that we’ve gained enough confidence to want to try new things (techniques and different foods) and expand our food knowledge. We hope that you’ll follow us on our culinary journey and maybe learn a few things along the way. We’ll still keep posting recipes and telling you about our cats from time to time.
½ to ¾ tsp. ground chipotle chile pepper (we went for ¾ tsp.)
6 multigrain hamburger buns, split and toasted (we didn’t toast the bread)
6 slices Monterey Jack cheese with jalapeño pepper or cheddar cheese (we used Kraft Hot Habanero Big Slice)
Sliced red onion (we halved then sliced the onion)
Take a large skillet out and set the heat to medium-high. Once the skillet’s hot, add the beef and mushrooms to the skillet followed by the garlic. Cook until the meat’s fully cooked. Drain off any fat.
Add the next 6 ingredients (tomato sauce – ground chipotle chile pepper) to the skillet. Wait for a boil to occur, turning the heat down so the dish is at a simmer afterwards. Let the dish cook for 5 to 6 minutes or however long it takes for the sauce to thicken up (should still be somewhat saucy). Serve in buns, topped with cheese and the onion slices.
Makes 6 sloppy joes (little less than ½ cup of sloppy joe mixture)
1 medium-size jalapeño pepper, seeded and minced (we left the seeds in)
2 Tbsp. fresh lime juice
Start off by making the Cilantro-Jalapeño Cream: take a small mixing bowl out and mix all the Cilantro-Jalapeño Cream ingredients together in it. Let the mixture stand at room temperature for 30 minutes before using unless you’re making this in advance. If you do make this in advance, simply put a lid on the bowl and stick it in the fridge for up to 2 days.
To make the patties, take a large mixing bowl out and add to it the ground sirloin, ground chuck, salt, black pepper and the minced pickled jalapeño slices, mixing everything together gently. Divide the meat mixture into 6 portions, each portion getting shaped into a 5-inch wide patty. Preheat your grill to medium-high heat (we used our grill pan). Grill the pineapple slices for 1 to 2 minutes per side, leaving them off to the side for now. Grill each patty for 4 to 5 minutes on each side (covered with the grill lid*) or until the patty’s fully cooked (we went for 4 minutes per side).
To assemble the burger, place a patty on the bottom bun followed by the cilantro jalapeño cream, a grilled pineapple slice, avocado slices (2 or 3 can fit on one burger depending on the size of the slice), a cilantro sprig, and finally the top bun.
*Since we were cooking indoors with our grill pan, we didn’t put a lid on the pan.
This was a really tasty burger. You think it’s going to be really spicy but the pineapple and avocado tone down the heat a lot. We might have had our heat up too high because the patties were a little dry but the cilantro-jalapeño cream and avocado slices made up for it.
We found this recipe in Southern Living.
We weren’t paid in any form to promote Southern Living.