Go ahead, eat with your eyes today!

 

I’m just throwing pictures at you today … enjoy this buffet for your eyes!

 

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Here’s a perfect party food.  I made this as a snack while my husband and I watched the Penguins during their (miserable) playoff run. It’s a really easy Trisha Yearwood recipe that I remembered seeing on her show.  We used the pulled out bread center to then dip with, chips and veggies (carrot & celery sticks) were options as well.  Here’s a hint for buying 6 oz of corned beef – head to your deli counter and ask them to slice thicker pieces and you can dice them up at home.  Pretty fancy looking, right? Make this and it’ll be a show stopper at your next gathering! Or make it for yourself and your husband … who says you have to share 😉

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These next two recipes are courtesy of Ree Drummond, surprise surprise!!! She’s always in our weekly menu.  First up is a pepperoni pizza burger … how fun is that?! I figured this would be the perfect dish to make plenty of, so my husband would have leftovers while I went out of town for the weekend. I made 5 patties (I used a full pound of the ground Italian sausage); they are yummy reheated … I had the last one yesterday 🙂 Love having leftovers of my creations! It’s a one pot meal, hello! I mean, you mix the meat and whatnot but everything is cooked in 1 pot! It will get smoky cooking the burgers on the stove so throw that fan on & open a nearby window if possible.  My healthy swaps: ground turkey and sandwich thins.  No excuses that you can’t do a “grill out” if the hubby isn’t home; whip this dinner up on the stove and have an indoor BBQ.

Second in line is a simple foil pasta dish. I thought it was weird but went with it anyway. Follow the directions and TIGHTLY wrap that foil package or the shrimp WILL NOT finish cooking.  Trust me. I experienced this firsthand with my husband’s dinner. I made mine first – which turned out perfectly. When he came home I threw his foil bundle in the oven however I clearly didn’t pay attention when I wrapped up the pasta, there was a hole at the top which let the steam out … the shrimp were partially cooked 😦 We threw it in the microwave – IN A BOWL – NOT IN THE FOIL!!! The shrimp finished cooking just fine then.

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FISH STICKS! HOME MADE! I can’t believe that when I put this on my menu board my husband literally thought I was buying frozen Gorton’s Fishermen … WHAT?! I got so mad! Seriously, all of my cooking adventures and he thought I was buying frozen nastiness.  ROAR! He also kept calling them an inappropriate name; I won’t write it.  There was a dipping sauce included in the recipe and it was GROSS – Giada, what were you thinking? Were your taste buds not working when you made it?  Ok so I bought 2 BEAUTIFUL-FRESH salmon filets, my husband pulled the skin away, cut each in half, then length wise to create “sticks”. The breading was crunchy and the parm cheese had that nice salty flavor. Usually cheese and seafood don’t go together but this one worked (unlike the sauce, ha!). Oh fortunately I had some pesto (also needed for the veggie bake) in the fridge and that was a great choice to dip the fish sticks in.

Onto the veggie bake that you see … courtesy of Instagram! YES! A fellow military spouse posted a chicken casserole she made topping the chicken with artichoke hearts, fire roasted tomatoes, roasted bell peppers, onions, and mushrooms. I drizzled pesto over the top, tossed the veggies, and put it in the oven maybe 20-30 minutes BEFORE the fish sticks; I used the same temp to make planning easier. Total cheat: I bought all canned/jarred items for this veggie bake. Sorry but not sorry, ha! I will try this again and absolutely make it with chicken breasts, maybe even on the grill. Yummmm imagine those flavors!

 

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Last but not least, straight up simple salmon filets in a yummy brown sugar/honey/mustard glaze – thank you Bobby Flay.  Halved potatoes so they cook faster … add a salad – DONE!

 

Bon Appétit!!!

 

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Redemption!

By now I’ve got about 15 new recipes under my belt… it’s time to start repeating our favorites (reuse your ingredients before they go bad!!!!).  It’s nice to ask Josh, “Hey, do you want ham and swiss Hawaiian rolls for dinner?” and he knows what I’m talking about!  I used to ask “what do you want for dinner?” and his answer “whatever”.  Surely he doesn’t mean “whatever” but honestly if I served up a bowl of cereal, he’d be content.  Boys are creatures of habit and I have finally figured out that no matter what I cook, he will eat it or else he’ll be in the pantry for cereal.

Last night was a repeat and it was even better than the first time! I make sure to write down improvements or things I didn’t care for on each recipe.  If you tweak a recipe so much from the original and it still isn’t what you expected, I’d say it’s time to toss that recipe. Third time’s the charm, right?  Back to the turkey burgers we devoured last night, I made them about a month ago and felt it was time to bring it back and make it better.   Once again Martha Stewart has a winner *SHOCK!*; Dijon mustard, Swiss cheese (my substitute for Gruyere cheese), breadcrumbs, and scallions.

Yeah so, the two grocery stores near my house do not have Gruyere… it’s a little too fancy for this area and I haven’t been able to find it at the commissary either.  I’m sure Whole Foods has it but that’s a 20ish minute drive- just for cheese, LOL.  I looked up substitutes and I’d have to say those cheese lovers out there were passionate about what you could actually use as a sub for Gruyere cheese.  I committed a sin by using Swiss (by their terms) but anything they suggested, womp womp womp, the stores didn’t have those as well!  One guy suggested Swiss cheese and he got chewed out! NO! How dare you insult the flavor of Gruyere by using Swiss! CONDEM YOU TO EATING FAST FOOD FOR LIFE!  I went with the guy who got yelled at and decided “I’ve got your back, bro”, let’s try Swiss cheese. Needless to say, the burger didn’t poof up in flames for using such a low class cheese… the burger was super duper

Here are a few pictures from last night’s dinner
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1) veggie medley: green peppers, red onions, yellow squash, zucchini & any marinade of your choice! Lawry’s has a herb and lemon sauce, so good! I’ve also used the Kraft Anything dressings, roasted red pepper is our favorite. Stick in the oven on 400 for about 30 min (cover is you notice the veggies starting to brown on the edges). I prepped this dish in the morning before I started my day, use your newly purchased mandolin… it took me maybe 5 minutes. Plus they got to marinate alllllllllll day in yummy goodness.
2) sweet potato fries: admit it, everyone loves a good french fry every once in a while.  These are obviously the healthier option over regular fries. Pop these in for the last 15 minutes of the veggies.
3) turkey burger: you know it, had to stick in the oven with Josh working late. I’m still scared to use the grill.  I put these and the fries in the oven together, when the veggies & fries were done, I switched on the broiler (HI) for maybe 5 minutes just to brown the meat. The turkey was cooked to perfection, nice and juicy!  How to make it better (IMO): add more shredded cheese and mustard. As much as I hate mustard, I love cheese.  The two flavors balance each other out and who doesn’t love EXTRA cheese?!

Since everything was in the oven at the same time, Josh decided that we should two-step around the kitchen… rather, in a small circle which led to me becoming dizzy.  A few circles, a spin, and a dip… ok back to dinner.  He’s so cute with his WBS (white boy syndrome), has to concentrate on the steps and counting. I give him a “A” for effort. My music skills are starting to rub off on him.

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1) want to cut calories? Use the 100 calorie bread, you won’t feel gross after eating this burger; you’ll want to actually eat the veggies and fries.
2) toppings! I had some leftover red onion from my veggie medley, pickles (FREE FOOD CHOICE: NO CARBS!!), and Swiss cheese. Don’t forget your ketchup and mustard!

A delish dinner for the start of the week, redemption from that beef flavored spaghetti on Friday. Tonight I’ll be making the ham and Swiss rolls as mentioned earlier…. You’ve got the recipe, now try it! They are very messy, FYI. I will be adding toothpicks to hold them together while being served (learned that the hard way the first time around).

TURKEY BURGER RECIPE
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