Monday, August 29, 2016

English Muffin Breakfast Pizzas

Yesterday marked my parent's anniversary.

How did they celebrate? By taking a cruise.
I tried the whole...won't your trip be so much better with your first-born child?
No takers on that one.

Then I tried the...your oldest and first born granddaughter would make this an epic trip.
Still no takers.

I even tried the whole...doesn't your CHILD remind you of your long and happy marriage, which would increase your happiness?

I am starting to think they didn't feel like bringing us on vacation with them! Humph! Just who do they think they are?!

In all seriousness, they took a trip and planned it so that it was islands they have already been too (most, not all) so they can spend some quality time relaxing on the ship and not feeling like they have to get off at every port.
They thought this through...a cruise to nowhere means everyone stays on ship! Picking islands you don't care to visit again, you can stay on the ship while virtually everyone else gets off.
Nice thinking guys!

I just wanted to give them a well deserved shout out...marriages are hard, every anniversary should be special!

What is your favorite anniversary memory...and it doesn't even have to be yours!
(sort of like this year will forever be known as the year Jay begged for a month for a free trip LOL)

6 English muffins
4 Eggs (room temperature)
2 Tbsp milk
¼ Tsp salt
10 (or so) Dashes hot sauce
Ham slices or cooked bacon
1 Cup shredded cheddar cheese
Optional: Veggies, tomatoes, olives, etc

1. Preheat oven to 400
2. Line a baking sheet with tin foil and spray with cooking spray
3. In a shallow dish, whisk eggs, milk, salt, and hot sauce
4. Separate English muffins and soak each side in the egg mixture
5. Place, cut side up, on prepared baking sheet
6. Add choice of meat and any desired toppings
7. Sprinkle with cheddar cheese
8. Bake 15 minutes


Adapted from Our Best Bites

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Sunday, August 28, 2016

Week in Review: Week 34: Aug 21 - Aug 27 2016

Sunday Aug 21, 2016
Wedge Salad

Monday Aug 22, 2016
Went out for a large lunch, we just snacked for dinner

Tuesday Aug 23, 2016
Large lunch again, but picky eater me left the restaurant hungry.
Had a chicken Cesar wrap when I came home

Wednesday Aug 24, 2016
Sesame Noodles

Thursday Aug 25, 2016
Sausage, Egg, and Toast

Friday Aug 26, 2016
Orange Chicken

Saturday Aug 27, 2016
Swiss, Bacon and Onion Quiche

Monday, August 22, 2016

Enchiladas Verde

I think I have shared with you before...the girl child and I l-o-v-e us some Mexican food, while hubby could take it or leave it.
Unless it is made at home.
Then he will eat like it's going out of style.

Anyhoo...I saw this recipe on and happened to have everything I needed on hand. 
I knew the girl and I would be happy...and, hey, 2 out of 3 are good odds!

Made dinner, served it up, hubby took one bite and then shoveled the rest into his mouth! He went up for seconds...came back and started saying "I want to make sure I get as much in my belly as I can before the "full" feeling hits, this is awesome".
A little misguided in the eating habits dept, but a compliment none the less.

Then he proceeds to tell me "when you gave me my plate, all I could think of was "what is this mess", but I love this, make it lots"
OK...backhanded compliment? 

12 Corn tortillas
3 Cups green enchilada sauce
2 Cups shredded monterey jack
¼ Cup diced green chiles
2 Cups shredded chicken

1. Mix together the chicken, chiles, and 1 cup enchilada sauce
2. Fill each tortilla, roll, and place seam side down in a 9 x 13 pan
3. Pour remaining sauce over enchiladas, top with remaining cheese
4. Bake at 300 for 20 minutes


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Sunday, August 21, 2016

Week in Review: Week 33: Aug 14 - Aug 20 2016

Sunday August 14, 2016
Sloppy Joe's
Potato Salad

Monday August 15, 2016

Tuesday August 16, 2016
Broccoli Cheddar Soup

Wednesday August 17, 2016
Movie Theater Popcorn
(saw Bad Moms with friends)

Thursday August 18, 2016
Beef Teriyaki
Lobster Bisque

Friday August 19, 2016
Tomato Sandwiches

Saturday August 20, 2016
Cube Steak with Onion
Leftover Broccoli Cheddar Soup

Monday, August 15, 2016

Grilled Garlic Potato Rounds

I don't own a grill.
I feel like people look at me funny when I say that...I might as well have said "I don't breathe".
Whatever, it is what it is.

My consolation prize is the fact that I own a grill pan. I use it all the time. Anything I would usually make on the grill is done just fine on my little stove. Grill marks and all.

I spied this recipe in First magazine and since we have a love affair with garlic and potato, it was a match made in grill pan heaven.

2 Tbsp olive oil
1 Tsp seasoning salt
1 Clove minced garlic
2 Tsp minced fresh thyme
8 Large potato (washed and sliced into ¼ inch thick rounds)

1. Heat grill (or grill pan)
2. Mash together olive oil, salt, garlic and thyme to create a paste
3. Add potato to oil mixture and toss gently to coat
4. Grill 6 minutes or until potato is tender, turning once


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Sunday, August 14, 2016

Week in Review: Week 32: Aug 7 - Aug 13 2016

Sunday Aug 7, 2016

Monday Aug 8, 2016
Egg Salad

Tuesday Aug 9, 2016
Appetizers out with a co-worker

Wednesday Aug 10, 2016
Salad and Green Beans

Thursday Aug 11, 2016
Cook out at my mother in laws
Steak and Swordfish
Pasta, Potato, and Green Salads
Corn on the Cob
Watermelon and Ice Cream

Friday Aug 12, 2016

Saturday Aug 13, 2016
Tomato Sandwiches

Saturday, August 13, 2016

Blogging for Books: Modern Potluck by Kristin Donnelly

**Note** I was provided a copy of this book by in exchange for my unbiased opinion.

I am totally in love with pot lucks. Everything about them is awesome!
One of my favorite parts of a good pot luck is seeing variety. It is very easy to get stuck in a rut where you bring the same dish over and over again.

This book will fix that problem for you!

I loved seeing all of the options she chose, and everything is categorized for easy identification.
Snacks, Salads, 9x13 pan, desserts etc.
Some of her recipes were familiar, yet different enough to make them enticing. Chinese Chicken Salad anyone?

Some were a little "odd" to me, like a kimchi and kale cesar salad.

If you need foods that can be made ahead and prepped for pot luck and are out of ideas, this is a good book to stash on your shelf.

Monday, August 8, 2016

Salt and Vinegar Fried Cabbage

We eat a fair amount of cabbage in this house.
I had green cabbage from my kielbasa saute as well as some napa cabbage from my pot stickers.
There really wasn't enough of either to do much of anything.
Poking around online I came across this recipe on the Heavenly Savings site.

We like cabbage.
We are married to salt and vinegar chips.
Winner winner chicken cabbage dinner!

The original recipe called for a dried salt and vinegar seasoning they had on hand. I know of no such thing, but I really need to look into it!
Since I didn't have any, I just added salt and vinegar to taste.

1 Head cabbage (cut into strips)
¼ Cup white vinegar
1 Tsp salt
¼ Cup butter
1 Small onion (cut into strips)

1. Melt butter in a large skillet
2. Add cabbage and onion
3. Cook over medium heat until soft
4. Stir in salt and vinegar 5 minutes before serving


My ghetto Ziploc bags with two different types of cabbage

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Sunday, August 7, 2016

Week in Review: Week 31: July 31 - Aug 6 2016

Sunday July 31, 2016
Taco Bell

Monday Aug 1, 2016
Mashed Potato and Gravy

Tuesday Aug 2, 2016
Bacon, Eggs, and Toast

Wednesday Aug 3, 2016
Tomato Sandwiches, Corn on the Cob, Green Beans

Thursday Aug 4, 2016
Bacon Cheeseburger

Friday Aug 5, 2016
Steak Tip Salad

Saturday Aug 6, 2016
Pretzels and Cheese
Onion Rings
Clam Cakes

Monday, August 1, 2016

Pork Chops with Soy Mushroom Gravy

When my Nana was alive, and I was a little girl, she made me a blanket. I think it was crocheted (maybe? I am not crafty like that, so I could be lying)
Over the years I loved it to death.

One Christmas she made me a brand new, bigger one. She even gave me matching throw pillows (not homemade) to go with it and make it look like a "set".

That "new" blanket still sits proudly on the back of my couch. Hubby laughs because I pick at it. Without even thinking about it, I pick at all the loops and knots in it.

This is a habit I would like to break as Nana is no longer here to make me a new one. I refuse to put it away though, I want it used, and loved, and snuggled with.

This recipe was in an edition of Good Housekeeping magazine that was handed to me. Love me some mushrooms!
Makes me warm and fuzzy on the Nana's blanket does on the outside!
** I forgot snow peas at the grocery and just threw in some regular peas I had on hand. Still delish!

2 Tbsp vegetable oil
4 Pork chops
¼ Tsp salt
¼ Tsp pepper
10 oz shiitake mushrooms
1 Cup chicken broth
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
2 Tsp cornstarch
8 oz snow peas

1. Heat oil in large skillet.
2. Add pork and cook 4 minutes or until both sides are browned
3. Remove pork, set aside on a plate
4. Add mushrooms, cook 3 minutes
5. Whisk chicken broth, soy sauce, rice vinegar, sesame oil, and cornstarch together
6. Add liquid to skillet, add snow peas
7. Add pork back to skillet and cook until pork is 145 degrees


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