Migas in a Taco Bowl

My family love eggs. I love them since they are a cheap, fast breakfast, brunch, or supper. When I added tortilla chips to the eggs, the kids thought this was the best thing ever. I thought they would even think it was more cool if they were served in Taco Bowls. I made my Taco Bowls from corn tortillas since they tied with the corn tortilla chips. They are really easy to make. I used these directions but there are even YouTube vidoes.

Migas in a Taco Bowl
4 large eggs
2 egg whites
2 Tbsp skim milk
1 Tbsp vegetable oil
1/2 medium onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, chopped
1 tsp butter

1 cup tortilla chips, crushed (I used blue corn tortilla chips)
1 cup Monterey Jack with Jalapeno Cheese
4 Taco Bowls
Optional garnish toppings:  guacamole, sour cream, cheese, salsa, salt and pepper

Directions:

1. In a medium bowl, whisk together the eggs, egg whites, and skim milk. Set aside.
2. In a medium skillet, heat the oil over medium heat.
3. Add the onion, red bell pepper, and jalapeno pepper. Cook for about 5 minutes while stirring occasionally.
4. Add the whisked egg mixture to the skillet. Stir well. Turn the heat to medium low. 
5. Add the butter and cook until the eggs are fluffy. 
6. Add the crushed tortilla chips and fold in the cheese.
7. Serve the egg mixture into the center of the taco bowls.
8. Top with desired garnish.

Recipe by Jen of Sweet Morris.

One year ago..........................I made Chicken Salad Roll Ups.

Did you already know............
-The Spanish word Migas translates into crumbs.
-Migas ordered in Spain or Portugal is a dish made with stale bread, olive oil, sausage, or pork.
-The Tex Mex version is just scrambled eggs with tortilla chips.

Fried Cheese Stick

My oldest daughter loves fried mozzarella sticks. She loves them. I actually think she could live off apples and fried mozzarella sticks. So, she decided to make her own. I suggest she should try other cheeses. She decided cheddar and it takes like a very rich grill cheese. The mozzarella sticks were wonderful with the gooey inside. They are very rich and delicious. 

Cheddar sticks

Fried Cheese Sticks
1 cup vegetable oil
1 cup all purpose flour
2 eggs, lightly beaten
1 cup bread crumbs
2 Tbsp dried oregano (or Italian seasoning)
4 oz. mozzarella cheese
4 oz. cheddar cheese

Directions:

1. Heat the vegetable oil in a pot over medium heat. 
2. Place the flour spread out onto a plate.
3. Place the two eggs in a bowl next to the flour plate.
4. Place the bread crumbs with the oregano onto another plate next to the egg bowl.
5. Slice the cheese into 1 inch strips.
6. Dip the cheese one at a time into the flour and coat on all sides. 
7. Dip the floured cheese strip into the beaten eggs to lightly coat.
8. Dip the egg dipped cheese strip into the bread crumbs and coat well.
9. Carefully add the cheese strip into the heated oil. 
10. Cook for about 1 minute and then carefully turn the cheese stick over. 
11. Cook the cheese stick on the other side for about one minute or until golden brown on all sides. If the oil becomes too hot, turn it down or the cheese will escape the bread coating.
12. Remove the golden cheese sticks from the heated oil and place on a lined paper toweled plate.
13. Allow the cheese stick to cool for a few minutes before serving since they will be very hot. 

Recipe created by Allie of Sweet Morris.

One year ago............................I made Burritos.

Mozzarella Sticks

Did you already know..............
-Mozzarella cheese originates from Southern Italy.
-The cheese was historically made from the milk of the Mediterranean buffalo then later from cow's milk.
-In the U.S., fried cheese sticks are usually served as an appetizer.

Lasagna Roll Ups

I wanted to make lasagna but it takes so long. So, I decided I would make some lasagna roll ups. They should be faster, right? I'm not quite sure if they were any faster but they were just as good. I asked my daughter if she would freeze a couple since they would make a great frozen lunch. She told me that there will be none left. She was going to finish the rest for lunch tomorrow. I also prepared supper at the same time as this meal which I will show you on the next post. I didn't want the leftover filling to be wasted and I needed a quick weekday meal especially after recovering from the lost daylight savings hour. To be able to make two meals from one is the best thing ever.

Lasagna Roll Ups
15 lasagna noodles
1 (15 oz) container of part skim milk ricotta cheese
1 large egg
3 cup mozzarella, shredded
1 cup Parmesan cheese, shredded
8 cups of spaghetti sauce
1/2 yellow onion, chopped
3 garlic cloves, minced 
1 Tbsp olive oil
8 links of sweet Italian sausage
Bechamel Sauce:
1 Tbsp olive oil
1 Tbsp unsalted butter
1 1/4 cups milk (I used skim)
1/2 tsp salt
1/2 tsp ground white pepper

Directions:

1. Add the pasta to a large pot of boiling water. Cook until al dente. 
2. Drain the hot water and rinse with cold water. Allow the cooked pasta to sit in cold water until ready to use.
3. In a large bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup Parmesan cheese. Set aside.
4. In a large skillet, heat 1 Tbsp olive oil over medium heat.
5. Add the Italian sausage with casings to the skillet and brown for about 5 minutes.
6. Add 3 cups of spaghetti sauces to the browned sausage and cook for about 3 minutes. Set aside.
7. To make the bechamel sauce: in a medium saucepan, melt the butter over medium heat.
8. Add the flour to the melted butter and whisk for 3 minutes.
9. To the flour mixture add the milk and whisk. Simmer the mixture for about 5 minutes until it thickens.
10. Whisk in the salt and pepper to the flour mixture.
11. To assemble: in a clean surface, lay a lasagna noodle flat.
12. On top of the lasagna noodle cover with the ricotta cheese mixture.
13. Top the ricotta cheese mixture with the sausage mixture.
14. Top the sausage mixture with the bechamel sauce. (See above photo.)
15. In a baking dish, add 1 cup of spaghetti sauce.
16. Preheat the oven to 450 degrees F.
17. Starting from one end, roll the lasagna noodle up to the other end. Don't worry if some of the filling falls out since you can just place it on the next noodle. 
18. Add the noodles to the baking dish with the open side facing down and up. ( See above photo.)
19. Add additional filling to the center of the noodle if needed.
20. Continue the noodle assembly until all the noodles are used.
21. Top the noodles with the remaining cheese.
22. Cook uncovered for 30 minutes and the cheese is golden brown. 
23. Remove from oven and allow to cool for 10 minutes before serving.
24. To the remaining Italian sausage spaghetti sauce, combine the remaining spaghetti sauce, ricotta cheese filling, and bechamel sauce. Mix well and set aside to assemble Lasagna french bread pizzas.   

Inspired by Giada De Laurentis. 

One year ago.......................I made White Cupcakes.

Did you already know........
-The majority of the U.S and Canada observe daylight savings time.
-Benjamin Franklin is credited for the concept of daylight savings time but Germany was the first to enact it.
-Near the equator, the length of day varies little making daylight savings time unnecessary.

Macaroni and Cheese

To save time and hassle, I pick out my children's clothes for the week. I line them up on top of their dresser. Then they just have to put it on and head to school. My youngest daughter doesn't always like my combination so she will switch it. My son just doesn't think about it. Well, I hadn't realized but I had inadvertently placed his sister's pants in his pile. He wore her pants all day to school. When I arrived home from work, I noticed the hearts on the jean's pocket. So I asked, "Why are you wearing your sisters pants?" He took them off looked at them and put them back on. Then he replied, "Because you gave them to me to wear." True it was my fault. However,  I had to ask him, "After knowing that you are wearing your sister's pants, why are you continuing to wear them?" "Because they look good on me," my son replied. He looked like a male country singer in tight jeans. I will admit that his shirt did cover up the hearts on the pockets. Every since, I have been careful on sorting the kids clothes. 

Macaroni and Cheese
12 oz. package of macaroni noodels
1 1/2 cups heavy cream
2 cups milk (I used skim.)
1 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 cups Fontina, grated
1 cup Parmesan, grated
1 cup mozzarella cheese, grated

Directions:
Preheat the oven to 450 degrees F.
Grease a 13x9 glass baking dish with butter. Set aside.
In a large bowl, combine the Fontina, Parmesan, and mozzarella cheese. Set aside. 
In a large pot, bring salted water to a boil before adding the noodles. Cook the noodles for about 5 minutes so it is still al dente. 
In a large bowl, whisk the heavy cream, milk, flour, salt, and pepper.
Stir in half of the cheese mixture to the milk mixture.
Drain the noodles and add the hot noodles to the milk mixture. Toss to coat.
Transfer the noodles to the baking dish. 
Sprinkle the remaining cheese over the noodles.
Bake the macaroni and cheese for about 20 to 25 minutes. The cheese should be melted and browned on top.
Remove from the oven and allow to cool for 10 minutes before serving.

Recipe adapted from Giada De Laurentiis.

One year ago........................I made Tiramisu with homemade Ladyfingers.

Did you already know..........
-Giada De Laurentiis was born in Rome, Italy.
-She is the granddaughter of film producer Dino De Laurentiis.
-After receiving her anthropology degree at UCLA, Giada De Laurentiis attended Le Cordon Bleu in Paris.

Lasagna Soup

I love reading blogs. I bookmark many recipes but it usually takes me awhile to make the recipe especially if it isn't a quick recipe. Plus, I try to take a consensus for the recipe. For an example, I have been trying to make pork chops for a week now. My husband keeps suggesting something else or he will cook. So, I purchased the pork chops so guess what we will be having tomorrow. My husband is normally fine with soup unless it is vegetable then he would rather have chips and dip. So when I saw this recipe, I knew I would be making it real soon. I just said we were having soup.

I will tell you that I blog recipes my family likes. There was no liking this recipe. We loved it. My husband is not a big fan of pasta but he told me that I could cook this meal four times a week-yes four times. My children loved it. My oldest daughter just kept saying.......mmmmmmmm. It is easy. It is cheesy. It is delicious. You really need to try this recipe. It is so much easier than lasagna. You need to try this soup. I guess I sound like Sam I am in Green Eggs and Ham. "Try them! Try them! And you may. Try them and you may, I say." (pg 53) You may want to try it four times a week.

Lasagna Soup
1 lb. ground sweet Italian sausage
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1/2 tsp salt
1 tsp thyme
1 Tbsp brown sugar
4 cups chicken broth
1 (14.5 oz) can diced stewed tomatoes
1 (14.5 oz) can diced Italian stewed tomatoes
2 (8 oz.) cans tomato sauce
7 lasagna noodles, broken into large pieces (about 3" pieces or smaller)
1 cup Parmesan cheese, grated
1 1/2 cup mozzarella cheese, grated

Directions:

1. In a large pot, heat the ground sausage over medium heat.
2. Add the onion, pepper, garlic, and salt. Cook until the sausage is browned.
3. To the pot, add the thyme, brown sugar, the cans of stewed tomatoes, tomato sauce, and chicken broth. Bring the soup to a boil.
4. Once the soup begins to boil, reduce the heat and allow the soup to simmer for 20 minutes.
5. Add the noodles to the soup and stir. Allow the soup to simmer for 10 minutes or until the noodles are a dente or the desired consistency.
6. Stir in the Parmesan cheese and stir. Allow the cheese melt for a minute before lading into bowls.
7. Top the soup with mozzarella cheese and serve.

Recipe adapted from Jamie Cooks It Up!.

One year ago...................I made Roasted Chicken.

Did you already know.....
-Dr. Seuss was a pseudonym for Theodor Seuss Geisel. 
-Seuss was his mother's maiden name. 
-Dr. Seuss received his bachelor's degree in literature from Dartmouth College. 
-Dr. Seuss continued his studies at Lincoln College, Oxford but never completed his doctorate studies.

Roasted Vegetable Panini

We just started to decorate for Halloween. I have several containers full of spooky stuff. I even have some of my sister's decorations. I had stored her scarey crows away and the kids thought they were great. I did have to remind them that she will want them back. Instead, they decorated my house with them. When I saw them, I told my husband the bad news how some black crows had actually entered our home. He said he saw them and didn't know how our cat was going to take the news. It wasn't our cat that we should have been worried about but our dog. He kept staring at them. My husband thought it was funny to make one chase our dog while making cawing noises. Our dog retaliated by jumping up on him. Don't worry the crow is safe.

My youngest daughter calls these broccoli sandwiches. I guess she is right. I think of them as roasted vegetable sandwiches. I tried to make the photo look like claws. The kids thought it looked scarey or acted scared.

Ahhhh..........

Roasted Vegetable Panini (aka Scary Claw Sandwich)
2 cups broccoli, cut into small florets
1 Tbsp olive oil
Salt and black pepper
1 cup cremini mushrooms
1 red bell pepper, seeded and cut into 1/2 inch strips
1 zucchini, thinly sliced
4 oz. butter
1 clove of garlic
 8 thick slices of french bread (I ask the bakery to slice the loaf)
4 slices of provolone cheese

Directions:

1. Preheat broiler on high.
2. Line a baking sheet with parchment paper.
3. Toss the broccoli with the olive oil. Season with salt and pepper to taste.
4. Place the broccoli on the parchment paper and broil for about 5 minutes.
5. Remove the baking sheet.
6. Add the mushrooms, bell pepper, and zucchini to the broccoli. Toss.
7. Broil the vegetables for about 5 more minutes, tossing once while in the oven.
8. Remove from the oven and set aside to cool.
9. In a small microwave safe bowl, add the butter and garlic.
10. Microwave the butter for 1 minute or until melted.
11. Brush two slices of the bread with the melted butter.
12. Place the slices in a heated panini press or skillet.
13. Top the bread with the vegetables and a slice of cheese.
14. Place another slice of butter bread on top.
15. Cook until golden brown and the cheese has melted.

Recipe adapted from Annie's Eats.

One year ago I made...............Black Forest Cherry Torte. 

Did you already know...
-The old English word wicce (witch) meant wise women. 
-It is said that witches held meetings on Halloween.
-Witches is a popular costume in the U.S.

Does she convince you that she is scared?

German Pancakes

Recently, I saw photos of Oktoberfest online. I was thinking we should go, right? We should all head to Germany and just have a great time. We would enjoy great food. My husband would enjoy the great beer. I would have fun watching him. It would be a grand time. Well I figure why not enjoy the great food at home since we can't realistically make it there this year. How about next year? Lets make plans! 

If we are going to enjoy German food, we need to start in the morning. Why? Because you can't start drinking until you had breakfast unless you never went to bed then keep drinking while you eat breakfast. I made these pancakes and my husband (who is not a big pancake person) told me I could make these any morning. I did try the original version than I tried the same recipe but with Cheddar cheese. Oh, the cheese version was wonderful. My husband said the texture of these pancakes were like a crepe but better. It is easy to make both versions. These pancakes are fluffier than crepes but not as doughy as pancakes. I will be making these again soon especially since they are so easy. Maybe for dinner one night?

German Apple Pancakes
1 1/3 cup all purpose flour
2 apples, cored and sliced into pieces
6 eggs
1/4 cup, brown sugar
1/2 tsp cinnamon
1/4 cup sugar
4 Tbsp unsalted butter
1 1/2 cup milk

Directions:

1. Spray a muffin tin with nonstick cooking spray.
2. Sprinkle the tin and pan with sugar if making the apple pancakes. Set aside.
3. Preheat the oven to 450 degrees F. 
4. Toss the apples with the brown sugar and cinnamon.
5. Heat a skillet over medium heat. 
6. Melt 2 Tbsp butter and saute the apples for 10 minutes until caramelized.
7. Remove the apples from the stove and allow to cool for 5 minutes.
8. Divide the caramelized apples to the muffin tin.
9. In a food processor, add the flour, salt, sugar, melted butter, eggs, and milk. Process the batter for 3 minutes.
10. Pour the batter over the apples. (Reserve 1/2 of the batter for the cheese version if desired.)
11. Place the pancakes in the oven and lower the heat to 400 degrees F.
12. Bake the muffins for 15 to 20 minutes. 
13. Remove the muffins and top with powder sugar, whip cream, or other desired toppings.

German Cheese pancake version:   (Must make this version)
1 1/3 cup all purpose flour
6 eggs
1/4 cup sugar
4 Tbsp unsalted butter
1 1/2 cup milk
1 cup cheddar cheese

1. Spray a pie pan with nonstick cooking spray.
2. Preheat the oven to 450 degrees F.  
3.  In a food processor, add the flour, salt, sugar, melted butter, eggs, and milk. Process the batter for 3 minutes.
4. Stir in the cheddar cheese to the batter.
5. Place the pancakes in the oven and lower the heat to 400 degrees F.
6. Bake the large pancake for 20 minutes.
7. Serve warm with no topping or a little more cheese sprinkled on top.

Recipe adapted from Martha Stewart website.

Folds of goodness!

Did you already know...
-Pfannkuchen and eierkuchen means pancake in German.  
-Eierkuchen are normally served around lunch with applesauce. 
-The Dutch baby pancake is a version of the German pancake.

Fiesta Chicken Enchiladas

My brother in law has been away visiting his son who had joined the Navy. He asked me to Google Morgan Freeman. I can't believe how much information can be found out about someone in minutes. Some of it maybe true and some may not.

Before I was going to make this meal, I had the magazine open to this page on my counter. My friend saw it and commented how good this meal looked. My husband wasn't looking forward to it. He opted to make a sandwich and go to bed early. He happen to wake up just as it finished. It did smell good. I asked him if he wanted some and reluctantly agreed. He loved it. I loved it because it was so easy. He even told me later that I can make it again. My son asked if he could eat the leftovers the next day. When someone in my house wants leftovers, it is a good sign.

Fiesta Chicken Enchiladas
1 lb. chicken breast, cut into bite size pieces
1/2 red pepper, chopped finely
2 Tbsp. chili powder
3/4 cup salsa (I used mild.)
2 oz. Neufchatel Cheese, cubed (low fat cream cheese)
1 1/2 cup Mexican style cheese
8 (6 inch) tortillas
Garnish with cilantro, if desired

Directions:

1. Preheat the oven to 375 degrees F.
2. Spray a 13x9 inch baking dish with cooking spray and set aside. 
3. In a large skillet, spray with cooking spray and heat over medium heat.
4. Add the chicken and red peppers. 
5. Sprinkle the chicken and peppers with chili powder. Stir and cook for 8 minutes or until the chicken is done.
6. Stir in 1/4 cup of salsa and cream cheese. Blend well.
7. Cook for 3 to 5 minutes or until the cream cheese has melted.
8. Stir in 1/4 cup of the Mexican cheese.
9. Spoon a heaping 1/3 cup of the mixture into the center of each tortilla. 
10. Roll up and place seam side down in the baking dish.
11. Top the tortillas with the remaining Mexican cheese and remaining salsa. 
12. Cover and bake for 20 minutes or until heated through. 
13. Garnish with cilantro, if desired

Recipe found in Food & Family Fall 2012 magazine.

One year ago I made Hot Artichoke Dip. I really have to make it again since it is so good.

Did you already know...
-In 1937, Morgan Freeman was born in Tennessee.
-In 1955, he joined the Air Force and served four years as a mechanic.
-In 2005, Morgan Freeman won an Oscar in Million Dollar Baby.
-He speaks fluent French and has his pilot's license according to his Fansite.

Broccoli Cheddar Soup

Oh, Broccoli! You are either liked or not. Oh, Broccoli! Even Presidents have declared they will not eat you. Don't worry little broccoli since you are welcome at our house. We don't always eat you raw. We refuse to eat you frozen. However, we will always eat you in this soup.

It is surprising that sometimes my husband will ask for a certain dish especially if the dish contains vegetables. I guess it helps when the dish calls for milk and cheese. It is creamy and a mild soup. It is a nice fall meal. When I made this dish, I think my son enjoyed the oyster crackers more since I could only see a little bit of the soup. He said he really liked the soup very much. My daughters and niece really liked it. I recommend making this soup any time of the week since it is pretty easy.

Broccoli Cheese Soup
6 oz. butter
1 yellow onion, diced
3 cloves of garlic, minced
1/3 cup all purpose flour
4 cups milk (I used skim since it is what I keep in the house)
2 cups half and half
4 heads of broccoli, cut into tiny pieces
salt and pepper for taste
3 cups sharp cheddar cheese, grated

Directions:

1. Melt the butter in a large pot over medium heat. 
2. Add the diced onion and garlic and saute for about 4 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Cook for 1 minute before adding the milk.
5. Allow to cook for about 5 minutes.
6. Add the broccoli and a small dash of salt and pepper.
7. Cover and reduce the heat to low.
8. Allow the soup to simmer for about 20 minutes.
9. Stir in 2 cups of the cheese and allow the cheese to melt.
10. Add additional salt and pepper if needed.
11. Ladle the soup into bowls and top with additional cheese and oyster crackers if desired.

Recipe adapted from Ree Drummond.

Did you already know...
-California grows almost 90% of the nations broccoli.
-1/2 cup of broccoli counts as a serving of vegetables.
-Broccoli has only 15 calories per a serving.
-The Italian word for broccoli is broccoli.

Bangers and Mash

Since my oldest daughter just returned from England, I asked her if she had Bangers and Mash when she was over there. She said no so I asked her if she saw it on the menu. She said yes but she didn't know what it was. My Dad said she never asked. My Dad said Bangers and Mash is a common pub dish. 

I told my daughter that Bangers and Mash is sausage and mashed potatoes. She said she would have ate it if she had known. My family really liked this dish very much. It is an easy dish to make. The sausage and potatoes are served with a sauce or gravy. I will admit that I don't know how authentic my dishes will be this week but they taste good. The traditional gravy is made with a stock but when I went into the pantry I couldn't find any. The meal was done and I didn't feel like having anyone wait so I decided to make ours cheesy.

Bangers and Mash
2 lbs. russet potatoes, peeled and diced
8 links beef sausage
1 Tbsp vegetable oil
1 large onion, sliced
2 Tbsp flour
4 cups milk
 1/4 cup Cheddar Cheese
2 Tbsp butter
2 Tbsp milk
2 Tbsp heavy cream
salt and pepper

Directions:

1. In a large saucepan, cover the potatoes with cold water.
2. Bring the potatoes to a boil and simmer for 20 minutes.
3. In a skillet, add the oil and heat over medium heat.
4. Add the sausage to the skillet and brown.
5. Remove the sausage and place on a plate to the side.
6. To the skillet, add the onion to the pan. Cook the onion until soft about 5 minutes.
7. Add the flour to the skillet and cook for 1 minute. 
8. Whisk in the milk to the skillet and return the sausage to the pan.
9. Cook the sausage for about 15 minutes until the liquid is reduce to the desired consistency. Stirring occasionally. 
10. Stir in the cheese.
11. When the potatoes are done, drain the potatoes and mash.
12. To the mashed potatoes, add the butter, milk, heavy cream, salt, and pepper. 
13. To serve, place the mashed potatoes on a plate. Place the sausage on top of the potatoes. Cover the sausage and potatoes with the cheese sauce. 

Recipe adapted from Foodnetwork. com.

Did you already know...
-Bangers and Mash is a traditional English meal. 
-Bangers and Mash are often served with an onion gravy.
-A popular side to Bangers and Mash is peas.

Broccoli and Cheese Chicken Pasta

My youngest daughter was trying to talk her brother into giving her some of his money. He asked her if she was mad. She replied, "I'm not mad. I'm brilliant." I guess I will know what to say the next time anyone calls me mad.

Since it has been so unusually hot, I did not want use the oven because I'm not mad yet. I saw this recipe and I figured I would try it. The family liked it a lot and there was plenty leftovers for lunch the next day.

Stovetop Broccoli and Cheese Pasta
1 lb. thin egg noodles
1 tsp vegetable oil
2 cups chicken breast, cut into bite size pieces
8 oz. butter, unsalted
1 garlic clove
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp black pepper
2 1/2 cups chicken broth
1 1/2 cups cheddar cheese, shredded
1 lb broccoli
1 1/2 cups milk

Directions:

1.  In a large pot, boil the water according to the egg noodle package.
2. Add the broccoli with the egg noodles when the water is ready.
3. Drain the pasta and broccoli. Run the pasta and broccoli under cool water to stop the cooking.
4. In a large saucepan over medium heat, add the oil.
5. Once the oil is heated, add the chicken. Cook the chicken until browned and cooked through.
6. Remove the chicken and set aside on a plate.
7. Add the butter with the garlic clove to the skillet.
8. Remove the garlic clove after a minute and whisk in the flour.
9. Add the salt and pepper. Stir.
10. Slowly, whisk in the chicken broth until combined.
11. Increase the heat to high and whisk until thick.
12. Reduce the heat to low and slowly stir in the cheese until melted.
13. Add the chicken, broccoli, and pasta to the cheese sauce. Stir.
14. Slowly add the milk to the desired thickness. Mix well. Allow to cook for a few minutes while stirring.
15. Serve immediately.

Recipe adapted from Picky Palate.

Did you already know...
-Cattle being used as a form of money dates back to 9000 B.C.
-Around 2000 B.C., cattle shaped bronze pieces were used as a form of money.
-Around 650 B.C., the ancient city of Lydia produced coins with the value printed on them.

Feta Topped Chicken

Sometimes it is crazy here. Since I like for us to eat dinner as a family, sometimes I need to make something quick. I saw this chicken recipe and I thought maybe the cooking time was off. If the time was correct, then maybe the chicken would be dried out. I will say I liked how the chicken turned out.

The best thing about this recipe is how easy you can adapt it to your preferences. For an example, my husband does not like tomatoes. I topped his chicken with only the cheese. My oldest daughter likes olives so next time hers will be Greek style. My youngest children did not like the cheese but did like the tomato. I liked the original recipe. I prefer to buy the feta cheese in a block and then crumble it. If you need a quick recipe, this is the one I would recommend.

Feta Topped Chicken
4 chicken breast, boneless and skinless
2 Tbsp balsamic vinaigrette dressing
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp thyme
1/8 tsp pepper
1 large roma tomato, cut into 8 slices
1/4 cup feta cheese, crumbled

Directions:

1. Preheat oven to broil.
2. Slice your chicken breast in half like butterfly style.
3. Brush each side of the chicken breasts with the balsamic vinaigrette.
4. Sprinkle the chicken with the oregano, rosemary, thyme, and pepper.
5. Place the chicken in an oven proof dish. (I used a Pyrex casserole dish.)
6. Broil the chicken about 4 inches from the top of the oven for 5 minutes.
7. Turn the chicken over and allow the chicken to cook for 5 more minutes.
8. Remove the chicken from the oven and top each piece of chicken with a tomato slice.
9. Sprinkle some feta cheese on each piece of chicken.
10. Broil the chicken for another 3 minutes or until the center of  the chicken internal temperature reaches 170 degrees F.

Recipe adapted from Betty Crocker website.

Did you already know...
-Feta is a brined cheese normally made from sheep or goat's milk.
-The word feta means slice in Greek.
-It is believed the cyclopes in Homer’s Odyssey made feta cheese in his cave.

Football Crackers

My husband loves football. He watches it while he eats his dip and crackers. I decided to give his traditional snack a creative twist. The kids preferred this twist. Can you tell what we will be watching this weekend?

 My oldest daughter is very creative so she took the football themed twist to another level with her background.

Football Cheese and crackers
3 slices of cheddar cheese
1 package of chicken sausage, buffalo style
1 sleeve of crackers
food dye

Directions:

1. Take the cheese and using a biscuit cutter press only half of the cutter into cheese. 
2. Flip the cheese over and cut into the second part of the cheese to form the shape of a football.
3. Cook the sausage according to the directions. Slice the sausage into 1/2 inch circles.
4. Top each cracker with the cheese and sausage. Can add dressing in between each layers to hold the items together.
5. Top the cheese with food dye to look like the stitching of the football if desired.

Recipe adapted from Gimme Some Oven. 

 Did you already know...........
-Football evolved from rugby and soccer.
-In 1869, Yale and McGill played the first game of football.
-In 1892, the first professional football player was paid $500 for one game. 

Enchilada Pie

Since I can make my own tortillas, I can decide the size for the tortillas. Tortillas only seem to come in two sizes at the store, really gigantic or small. For this dish, I made the tortillas to fit my circular baking dish. Isn't that cool? It probably would have taken me just as long to drive to the store to buy the tortillas than just make them. I love my food processor. 

Since it was cold out, I didn't want to go out. I had hamburger in the freezer. Cheese in the refrigerator. I cheated since I had a can of enchilada sauce. I asked my youngest daughter for an onion and garlic. She brought me 3 onions. So, I asked my son to grab me some garlic. He did and showed his sister what garlic looks like. Then he saw I had 3 onions so he ran and grabbed a pair of sunglasses. He is so thoughtful. The sunglasses were too dark to use in the house. Since I only used half an onion, I didn't cry.

Enchilada Pie

4 flour tortillas
1 lb ground hamburger
1/2 medium onion, chopped
2 jalapeño peppers, seeded and chopped fine
1 garlic, minced
1 tsp ground cumin
1 Tbsp ground chili powder
1/2 cup water
1 package of shredded Mexican cheese blend
1 (10 oz.) can of enchilada sauce
salt and pepper for taste
sour cream, scallions, cheese and other desired toppings

Directions:

1. Preheat oven to 375 degrees.
2. In a medium skillet, brown the hamburger over medium heat.
3. Add the onion, peppers, and garlic to the skillet. Cook about 2 minutes.
4. Add the cumin, chili powder, salt, and pepper. Cook about 2 minutes.
5. Add the water and cook for about 5 minutes.
6. In a baking dish, add about 1/4 cup of enchilada sauce to coat the bottom of the dish.
7. Add a tortilla to the dish.
8. On top of the tortilla, add about 1/4 cup of the meat. Spread evenly over the tortilla.
9. Cover with a handful of cheese and then top with 1/4 cup of the enchilada sauce.
10. Repeat the layer until topped with the last tortilla.
11. On top of the last tortilla, cover with the remaining enchilada sauce and top with cheese.
12. Bake the dish uncovered for about 30 minutes or until the sauce is bubbling and the cheese is golden brown.
13. Let cool for about 10 minutes before serving.
14. Serve with desired toppings.

Recipe from Jen of Sweet Morris

 Did you already know...........
-Jalapeño peppers range from green to fully ripen red.
-Jalapeño peppers are originally from Mexico.
-The heat of the jalapeño pepper are from the seeds.
-Jalapeño peppers are a good source of Vitamin K, Vitamin A, and also contains traces of Vitamin E and Vitamin B plus other nutrients.

Stromboli, Mummy style

I love Halloween. When I was in school, the school lunch menu always had scary titles for the month like worms and eyeballs (aka. spaghetti and meatballs). Did your school do that? The school lunch menu that my children have doesn't have any creative scary titles. I don't want them to be missing out so of course we have "scary" tasty meals for the month.

The Stromboli gooey filling

Another reason I think I like Halloween is that it was the month to watch scary movies and scare everyone around you. I know I inherited this from my Dad since he would always scare us. Remember I warned you,  I will scare you if you watch a scary movie with me. I think I am immune to being scared by a scary movie. I can normally predict who will live and who will have to exit the movie early. My husband has banned me from the room while he watches them. One time my Dad's siblings came to visit and they decided to watch a scary movie. My poor husband was scared several times from them plus I helped.

 The mummy wrappings

 To celebrate Halloween I have decided to make a scary Stromboli. I am normally good and try not to buy the little cookbooks found at the grocery store checkout but I can not resist the Halloween ones. So again this year, I broke down and bought the Easy Halloween by Pillsbury. This stromboli recipe was inspired by their Mummy Stromboli. You could use refrigerated pizza dough or crust but I made mine.

Do you like his face?

  
Stromboli, Mummy style  
1 Tbsp olive oil
1 lb. sweet Italian sausage
1 medium onion
3 clove of garlic
5-6 mushrooms
1 bunch of broccoli rabe
1/4 cup of red peppers
10 pepperoni
1 Pizza dough (see below for recipe)
8 oz. package of Italian cheese blend
3 slices of provolone
additional olive oil for brushing the dough

Directions

1. Heat a skillet with the olive oil over medium heat.
2. Place your dough on a flour surface and roll out. This should only take about a minute to do.
3. Brown the sausage for several minutes.
4. While the meat is browning, chop your vegetables. I chopped mine small except the broccoli rabe.
5. Add the vegetables to the skillet.
6. Chop the pepperoni and add it to the skillet.
7. Stir the skillet mixture every few minutes for five to ten minutes until your sausage is cooked through.
8. Add half the package of cheese to your skillet mixture and stir.
9. (It will look gooey but its good because it will hide some of those vegetables.)
10. Take your dough and roll out into a long rectangle about 7 x 11.
11. Move the dough onto your cookie or pizza sheet.
12. Take scissors and cut about 2 inches into the dough on the long sides of the rectangle. Keep doing this with about a 2 inch space between each cut. Repeat on other side. There needs to be a large space in the middle for the filling.You are basically cutting strips that will wrap around the top of the filling.
13. Place half a slice of provolone down the middle of the dough. The cheese should not be on the sliced dough.
14. Place the skillet mixture down the middle of the dough.
15. Cover with the remaining cheese.
16. Take a strip of the cut dough and pull over the skillet mixture. Alternate pulling the strips over the dough from both sides to make it look like a mummy.

Pizza Dough
Prep Time: 20 minutes
Total Prep Time: 1 hr 10 min

1 1/2 cups water, around 110 degrees F
1 envelope instant dry yeast
1/2 tsp sugar
3 1/2 to 4 cups bread flour, plus more for rolling
1 1/2 tsp kosher salt
2 Tbsp olive oil, plus a little additional
1 tsp oregano
A couple sprigs of rosemary

Directions
1.  Make sure your water if not too hot or too cold for the yeast. I do not use a thermometer but the inside
     of my wrist (like when you check the temperature inside a baby's bottle).
2.  Add the sugar to the water with the yeast. Stir and put aside. I like to do this just to check if the yeast is
     good.
3.  Grease the inside of a large bowl and set aside.
4.  Dust a clean area for rolling and leave some about 1/4 cup of extra flour on the side of the area.
5.  Mix the bread flour and salt in a bowl.
6.  Add the yeast water and the olive oil to the flour. Stir until it starts to clump together or becomes to hard to stir.
7.  Knead the dough together for about 3 minutes. Add the oregano and fresh rosemary and knead for 2 more minutes so the dough comes together and starts look smoother.
8.  Use the reserved flour on the side if the dough is sticky. If the dough becomes too dry, add only a little water.
9.  Add the dough to the greased bowl and flip it. This way both sides of the pizza dough is greased.
10.Cover the bowl with plastic wrap and wait an hour or two. I do spray the plastic wrap with a nonstick before covering the dough.
11.The dough should have doubled in size in one hour. I have let it sat for two hours and it was fine.
12. Punch down and use above.
Recipe adapted from Bobby Flay
http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe/index.html

Did you already know........
-Stromboli are similar to a calzones.
-Stromboli are usually oblong in lenth. Calzone are usually a semi-circle.
-Stromboli originated in Pennsylvania and Calzones are from Italy.