Wednesday, March 26, 2014

Roasted Beets







How many times, have you passed that vegetable over.. The beet. I just last year finally decided to try and cook some and see if I liked them. Well to be honest, I have always liked them but I have only had them from the can. Eating them fresh is a little better.
They are really easy to make.

Roasted Beets

I bought a bundle of three beets, I checked to make sure they looked nice and the leaves on the top were very nice too. Because we are going to save them and cook them up like regular greens. I will post that this week, after I make them. They are very good too.

 1) Cut beet off of stalk, and wash the beet.

2) Toss beets with olive oil and salt.

3) Place each beet in a piece of foil and fold upward and seal.





4) Place on cookie sheet and bake for 45 minutes in a 400 oven. Check for cooked, when the knife slides in and out.

*Be careful Beets Stain Red.

5) Open up foil and peel the skin off and slice her right up.


I actually ate mine right there. It was so tender, slightly juicy, slightly sweet, slightly salty...oh my....I want another one.

I just may have to try and grow these in my garden. They make for a real different vegetable.

Beets, if you have never tried them, give them a go. Roasting in the foil packet, makes a lot less mess and an easy cleanup. Cut one up into a salad. They go really well with vinegar and sugar.
I am thinking pickled beets and hard boiled eggs..

Today is Wednesday.. so go get a beet...nawww, just joking.. Enjoy your  day and make it yours...
"It really is that simple"


Tuesday, March 25, 2014

Greek Meat Kabobs with a Spring Salad








Welcome back, looks like a "two for one" kinda recipe day. I am actually making hamburgers for dinner tonight and I had a lb left over and decided to experiment a little bit for my lunch. I had some friends that used to make meat kabobs and they used a little spice box and mixed and then cooked without a skewer.

I just kinda did my own thing. I kinda shape them fat and short. Maybe next time like a little meatball.

I made a special "Spring Salad" to go with it. When I was growing up my mother would always be cooking, especially for 6 kids and dad and herself. One of her favorite quick salad to go as a side was the "Spring Salad" Has always been my favorite all my life. I still eat and make this all the time.



Greek Meat Kabobs with a Spring Salad

Ingredients:

1lb of ground sirloin (turkey, ground beef or even ground lamb would be the bomb)

1/2 minced onion

1/4  cup of the Greek Spice Mix (I buy mine already pre-made at Walmart. )
Instructions:

1) Put meat in a bowl with onions and spice. Mix thoroughly and let sit for about 15 minutes.

2) I love the spice so when I was cooking them I added a bit more on top of them.

3) Shape them into how you would like. (It would make a nice burger  too)

4) Saute on medium until cooked through and then I turned up a bit to get a nice brown on them.

Serve Hot with your Spring Salad on the side.

"Spring Salad"

Ingredients:

Iceberg lettuce

tomato

cucumber

1/2 onion (small dice)

1/4 cup of low fat mayo (or 1/2 of Greek yogurt and mayo)

Instructions:

Mix all together right before it is time to eat. It does not keep and needs to be eaten then.







I only ate two and ate a double portion of the salad because it had that fresh taste. I am now very full.
I have a few left which my 17 year old will scarf down with a tortilla.
You could also eat this with a bread, but I found no need for the calories. 

This satisfied my craving for a Gyro, well just a bit. I am on the look out for ground lamb, it gives it more of that Greek taste.

So my friends, good to see you all again.. and I promise Spring is right around the corner...

Make the day yours.. enjoy the moments of your life.. "It really is just that simple."

Monday, March 24, 2014

Corn Beef Hash w/Fried Egg







So St Paddy's Day is over and it will be back next year. Our favorite St Paddy Meal is the traditional Corn beef and Cabbage. This year, I popped 2 corn beefs into my crock pot for the meal. I also did this year a tray sheet of roasted potatoes from the already little white potatoes in the can. Finishing with  the cabbage in the leftover broth of the cooked corn beefs. The Meal was of course a very hardy one.

With the leftovers I made the above corn beef and hash.

Corn Beef Hash with a Fried Egg on Top

Ingredients:

1 tsp of olive oil or coconut oil

1/2 diced onion

1 cup of diced leftover potatoes (if nothing leftover then just saute these until soft and then add the corn beef)

2 cups of leftover corn beef. Diced up into bite size pieces.

Instructions:

1) Put oil into a large flat pan. Saute onions and the potatoes.

2) Add in the corn beef and saute until you like it. I saute until the corn beef and potatoes start to get a crusty cooked.

3) Fry a few eggs, into sunny side. The runny egg is totally delicious with the hash.

4) Serve on a plate with egg on top, and a few piece of rye toast.




I also served on the side the leftover cabbage a bit of sea salt and a little coconut oil.
This made a wonderful meal, a great leftover meal.. no waste and no leftovers from this meal.
There was just enough for my husband to take a small container to work. I really wanted it for breakfast, but I was not fast enough.

Here in GA we are on the verge of spring coming. So tired of cold weather. I will start lightening up some recipes. I can't wait for the summer veggies and stuff to start to grow. I love a good cookout and and love fruit.

If you ever have a question, or want to throw a recipe my way.. always feel free to ..

Remember to take each day and make it yours.. and "It really is just that simple"

Tuesday, March 18, 2014

Roasted Tomatoes and Sausage Large Pinwheels







I was playing with my food again. Really. I had some pizza dough that was ready to use. I decided instead of a pizza a little something more compact, cute...and still just as good. You do realize you can put what you want in it. Just try to think thin.. cause you are going to roll it up.

I only made three of these, because I wasn't sure how they would cook, if they would just blow up and spill all over the pan. They did really well. I put them about an inch apart. If I did a whole batch I think I could have put comfortably 12 on my pan. I still would have had enough for two batches.

Roasted Tomatoes and Sausage Large Pinwheels

Ingredients:

Roasted Tomatoes and some of the oil in the jar

Breakfast Sausage

Onion  - a hand full minced

Spinach - a hand full cut up

Garlic salt

Sea salt

Mozzarella cheese - 1/4 cup

Instructions:

1) Lay down some parchment paper and spread out your already pizza dough (rectangly)

2) Spread on first the roasted tomatoes and some of the oil. Cover all up to the 1/4 left from the edge.

3) The put on the toppings.. go really thin.. alittle is really alot,, because you are going to roll it up.

4) Next roll up, as tight as you can.

**) At this point you can put them in as the entire loaf. A little olive oil on top and a dash of sea salt.
These will take a while this way to cook. I started at 400. for about 30 minutes and then cut back to 350 for another 30minutes. Let is cool then cut and you won't have a gooey mess.
It made two small size loaves. It took about 45 minutes to get the inside dough to finish.

5) If you choose the Large Pinwheel option. I cut from the center of the loaf, taking the knife and holding the filling in on one side and then cutting the other side. Then carefully move it to a parchment covered cookie sheet. Place them about 1 inch apart.

6) Cook at 400 for 30 minutes and then check, they should be bubbly and brown.

Let them cool before you eat them. These also are good cold and heat up nicely.

Well gotta get going...Tuesday already and I have dinner to make...
Taco night...gonna do something neat and different. I promise I will post it when I can.

Until then.. make it is simple, make it yours.. change the inside...
It really is that simple.




Monday, March 17, 2014

My Magical St Patrick's Day Dinner Corned Beef and Cabbage


 HAPPY ST PATRICK'S DAY TO EVERYONE....

An Irish Blessing for all:

An Old Irish Blessing
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.



My St Patrick's Day dinner. 

I first start with my grocery list.

>For nice hearty (make sure everyone gets enough) meal. I choose to cook 2 3-4 lbs corn beef.
>1 head of cabbage
>1 institutional can of potatoes (the reason I use these now are because I like boiled potatoes, but they seem to mushy for my meal. So I now, just drain these, season and throw in the oven)
>2 loaves of rye bread
>1 yellow mustard
>1 dark grain mustard.


So let us start this meal.

Corn beef,
I pull out the trusty crock pot. This year I put both in and it did just fine.
Open both corn beefs and lay in crock pot, I put about a 1/4 cup of water in the bottom, just to help start cooking. It makes a lot of it's own juices.
I cooked this on high, do not open it to peep too much. I cooked this for 7 hours.

Remove corn beef and wrap in foil.  I actually take mine and put weight on top of it, to compress it into a nicer piece of meat that cuts a little better.

I leave it in the foil until it is time to eat. You can if you want keep in a casserole dish, remove foil, and pour a bit of the crock pot juice on top and reheat in oven. I do not do this cause mine don't care if it is warm or cold.. They just like to eat....eat it all....

Cabbage
After you remove the corn beef, I then wedge cut up the cabbage and put it into the crock pot full of the wonderful broth the corn beef left behind. Cover on high for about an hour. Stop and check break it up. Do not open it at all.



Potatoes
I love the traditional boiled potatoes, but with my family, it seems that mine always kinda get mushy. So I turned to an old time favorite. The little white potato in a can.
I use the institutional size can for my family. They like them left over and with the leftover potato and the corn beef, a little onion and you have a wonderful hash.


 I put parchment paper on the bottom. Keeps everyone from sticking. Then the potatoes with a little butter sprinkled about. A little garlic salt and paprika. Bake at least an hour at 350. Until crispy brown.


With that you have a meal. To round ours out, we use rye bread and mustard.
My husband actually puts everything on a sandwich. I try not to watch.

Just for curiosity sake:


 Just in case you were wondering what a giant institutional can of whole potatoes look like. Also I think I only paid, $5.20, for them.

Here is a picture of how many were actually in the can.










A finished complete meal. It was terribly yummy and plenty left over to make a hash with eggs for another meal. That is if my family stays out of the cornbeef. Might need a lock on my fridge.

So let me wish you the "Luck of the Irish"

From my home to yours...

HAPPY ST PATRICKS DAY...TO ALL..

Friday, March 7, 2014

Crock Pot Stuffed Peppers.. (version 3)




Here is a picture of the ones I did as boats, as you can see I only got three peppers in it.. if you cut the top you can get 6-8 in there and don't be afraid to fill them up.. In this one also I did not have the 2nd can of tomatoes so I used ketchup...still just as good.


 Crock pot Stuffed Peppers (version 3)

Ingredients

 6 peppers-8 peppers 
 ( cut like boats - and you can put in one layer and then kinda jagged stack on side on top, cause I could only fit maybe 5 boats in my pot.) 
This is what I did and like better >>( cut just about an 1/2 top off , like you do a pumpkin and you can fit all six to eight in the crock pot) 

1 1/2 lbs of ground anything 

1 1/2 cup of dried rice (do not cook-- it will soak up the tomatoes and flavors)

1 diced onion ( small bite size) 

Garlic minced 

2 cans of tomatoes diced (I used the spicy diced ones)(use the juice and all) 

1 can of tomato sauce or 1/2 cup of water 

Instructions 

1) Use a crock pot liner for a quick clean up. 

2) Cut tops off peppers (I liked this method better) ( I even took the lids and cut off what was still pepper and minced into the mix) 

3) Clean out pepper 

4)  In a bowl mix the meat, onion, garlic and rice and one can of diced tomatoes (if you need to stretch the meal you can add more rice and just a bit of more water, the meal goes a long way) 

5) Stuff the peppers 

6) Pour over top another can of diced tomatoes and one can of tomato sauce (small)

 *** about 30 minutes done you can slip pharm cheese or a slice of provolone on each one to melt,, 

 (If by chance you check in 4 hours or so and you see the rice a bit dry just add a little water, but usually there is no need, cause the crock pot makes steam.) 

7) Put in crock pot. (Low) 4-5 hours 

You can reheat these nicely the next day. 

 I also make them and split the batch before I cook them into two meals and freeze one. 

With the same mixture you can get a cabbage and peel off leaves and stuff and put in crock pot also and have stuffed cabbage. 

Also the same mixture with out anything and rolled into balls and baked becomes porcupine balls. 

We just love these, easy and mess less. Even if you freeze them you can just put them in the crock pot that way and just  cook the same way. 

If you give it a shot, let me know how they turned out..