Cucumber Tea Sandwiches

So  Tuesday’s post was on a mystery set in Victorian England, so we need a recipe to go with it. I’m thinking a tea time recipe…

Specifically, cucumber sandwiches borrowed from my sister blog: JaneAustenRunsMyLife.

Ingredients:

  • 8 oz Cream Cheese
  • 3 Tablespoons of Mayonnaise
  • 2 Teaspoons of Chopped Fresh Dill
  • 1 Teaspoon of Chopped Fresh Chives
  • 1/4 Teaspoon of Garlic Powder
  • Salt
  • Pepper
  • 1 Long English Cucumber, Thinly Sliced
  • 1 Loaf of Bread, Crusts Removed

Directions:

  1. Mix cream cheese and mayonnaise in a small bowl with a hand mixer, until smooth.
  2. Stir in herbs, garlic powder, salt, and pepper.
  3. Cut crusts off bread slices.
  4. Spread bread slices with cream cheese mixture.
  5. Thinly slice cucumbers, layer over half of the bread slices.
  6. Top with additional herbs, if desired.
  7. Top with remaining bread slice and cut each sandwich into three pieces.

Thoughts After Reading:

These sandwiches were absolutely delicious. I couldn’t stop eating them. These will go great with your choice of a cup of tea.

For more recipes from JaneAustenRunsMyLife, go to Scottish Oat Scones

For more sandwich recipes, go to Hummus Egg Salad Sandwiches

For more cucumber sandwiches, go to Cucumber Hummus Sandwich

For more tea time recipes, go to Skinny Chai Tea Latte

Parmesan Roasted Carrot Fries

So I saw this on pinterest, carrot fries? You know how I feel about fries.

I love to eat them…

So I have to try it! This recipe comes from Closet Cooking. 

Ingredients:

  • 2 lbs Carrots, Peeled and Sliced into 1/4 inch thick “fries”
  • Salt
  • Pepper
  • 1 Tbsp of Olive Oil
  • 1/2 Cup of Parmigiano Reggiano (Parmesan Cheese), Grated

Directions:

  1. Gently toss the carrot fries in the oil, salt and pepper.
  2. Sprinkle on the cheese and mix to coat before spreading them in a single layer on a silicon mat or parchment paper lined baking sheet.
  3. Roast in a preheated 425 degrees F oven until tender (16-20 mins), mixing it halfway through.

Thoughts After Reading:

These were absolutely delicious, so good I gobbles them up before I had a chance to take a picture.

For more carrot recipes, go to Roasted Carrots

For more fries recipes, go to Baked Garlic Parmesan Fries

For more Pinterest recipes, go to Amish Friendship Soup

Hummus Egg Salad Sandwiches

So I love egg salad sandwiches, but I don’t care for mayonnaise all that much. I have to have it very, very thin. I have always wanted to substitute, but everything I have tried hasn’t worked (never use plain Greek yogurt, it is just gross).

But one day I was looking at my fridge, and seeing all the hardboiled eggs I had I decided to make Egg and Spinach Hummus ToastBUT then I had an idea!

If hardboiled eggs go great with hummus, then could I substitute mayonnaise with hummus in an egg salad sandwich?

Hmm…

So I googled it to see if it was a bad idea, or if it had been done before, and found this recipe from Allrecipes

Ingredients:

  • 2 Slices of Bread
  • 3 Tablespoons of Hummus
  • 3 Hardboiled Eggs
  • Salt
  • Pepper

Directions:

  1. Toast the bread to your desired taste.
  2. Dice or chop the hardboiled eggs in the manner you like.
  3. Add hummus and mix together.
  4. Add salt and pepper to taste.
  5. Place the egg-hummus mixture on the slices of bread.
  6. Eat and enjoy.

Thoughts After Eating:

I thought this was really good. It was a great alternative to the mayonnaise and I love hummus.

For more from Allrecipes.com, go to Baked Apple Slices

For more Hummus recipes, go to Egg and Spinach Hummus Toast

From more sandwiches, go to Waffle Maker Grilled Cheese

Healthy Baked Broccoli Tots

So I LOVE tater tots and when I saw this recipe I thought why not try it out? Plus I think now is the perfect time to post it as Stephanie Smothers from A Simple Favor would totally make this.

This recipe comes from Gimmie Some Oven.

Ingredients:

  • 2 Cups or 12 ounces of Uncooked or Frozen Broccoli
  • 1 Large Egg
  • 1/4 Cup of Diced Yellow Onion
  • 1/3 Cup of Cheddar Cheese
  • 1/3 Cup of Panko Breadcrumbs
  • 1/3 Cup of Italian Breadcrumbs
  • 2 Tablespoons of Parsley or Cilantro
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Grease a baking sheet with a thin layer of oil or line with parchment paper.
  3. Blanch the broccoli in boiling water for 1 min, then remove and shock with tap water to stop the cooking process.
  4. Drain.
  5. Chop broccoli finely and mix throughly with the egg, onions, cheddar cheese, breadcrumbs, and seasoning.
  6. Scoop about 1.5 tablespoons of mix using an ice-cream scoop or your hands and gently press between hands to form a firm ball and shape into tater tot shape.
  7. Place the prepared tater tot on the baking sheets.
  8. Bake until golden brown and crispy, 18-24 mins.
  9. Remove from oven and enjoy hot or with your favorite sauce.

I forgot to take a pic, oops! Sorry.

Thoughts After Cooking:

So these no way taste as good as tater tots, as nothing can, but they were very good. I loved them and gobbled them up.

For more from Gimmie Some Oven, go to Banana Peanut Butter Smoothie

For more pinterest recipes, go to Super Easy Naan Bread

For more healthy recipes, go to Frozen Strawberry Yogurt Bark

 

Irish Potato Pie

It is Pi[e] Day!

But not only that, with Saint Patrick’s Day being on Tuesday, I thought what better pie to make then an Irish pie.

I searched throughout Pinterest, and found this recipe which comes from A Spicy Perspective.

Ingredients:

  • 1 Sheet of Frozen Puff Pastry Thawed or Pie Crust
  • 4 Tablespoons of Butter
  • 7 Slices of Bacon, Chopped (I omitted this)
  • 5 Potatoes-Peeled and Sliced Thin (I used only three)
  • 1 Onion, Peeled and Sliced
  • 1 Tablespoon of Fresh Dill
  • 1/2 Cup of Heavy Cream
  • Salt
  • Pepper
  • Chives

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Place the thawed puff pastry or pie crust in a 8-9 in pan and crimp the edges.
  3. Remove the excess dough and piece it along the rim if needed to make the rim in some places.
  4. Refrigerate until it is ready to fill.
  5. Place butter and bacon in a large skillet over medium-high heat and sauté until bacon is crispy and toss in the onions.
  6. Follow with potatoes and dill.
  7. Season with 1/2 tsp of salt and 1/4 tsp of pepper.
  8. Gently stir 3-5 mins.
  9. Spoon mixture into crust and drizzle with heavy cream.
  10. Bake on low rack for 35-45 mins-or until the potatoes are fork-tender and crust golden.
  11. Rest for 10 mins and then sprinkle with fresh chives.

Thoughts After Baking:

I omitted the bacon as I don’t like the way that bacon grease smells after cooking. Then after last year’s potato dish didn’t cook all the way through, I decided to use less potatoes this year. And I added all the chives as I didn’t want them to go bad.

This turned out really delicious, although it was missing one thing: cheese! I added a bit later and this made a great slice of pie-a slice that I will be eating on Saint Patrick’s Day too!

For more Pi[e] Day recipes, go to Creamy Sour Cream Lemon Pie

For more pie recipes, go to Hillshire Farm Crustless Quiche

For more Saint Patrick’s Day recipes, go to Easy Northumberland Pan Haggerty

For more potato recipes, go to Baked Garlic Parmesan Fries

For more Pinterest recipes, go to Heart Shaped Pizza with Homemade Pizza Dough

For more holiday recipes, go to Dao’s Egg Rolls

Easy Homemade Meatballs

meatballspaghettiladyandthetramp

So I found myself with some ground turkey and in want of making meatballs, but this time with breadcrumbs, instead of rice-like before.

This recipe comes from The Spruce Eats. 

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Ingredients:

  • 1 lb of Lean Ground Beef or Ground Turkey
  • 1 Egg
  • 2 Tablespoons of Water
  • 1/2 Cup of Bread Crumbs
  • 1/4 Cup of Onion, minced
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Pepper

Directions:

  1. Preheat the oven to 350 degrees F
  2. In a large bowl: combine egg, water, bread crumbs, onion, salt, pepper, and combine.
  3. Add the ground beef or turkey that has been broken into chunks, and mix gently, but thoroughly with your hands to combine.
  4. Form the mixture into meatballs about 1-inch in diameter and place on a broiler pan or pan with sides.
  5. Bake at 350 degrees F for 25-30 minutes or until meatballs are brown.
  6. Serve and eat!

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Thoughts After Cooking:

These were really good, easy to make, and everyone enjoyed them.

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For more meatballs, go to How to Make Meatballs With Rice

For more from The Spruce Eats, go to Easy Northumberland Pan Haggerty

Dao’s Egg Rolls

Happy Chinese New Year!

Thoughts Before Cooking:

So I have been bugging my friend Dao for years about teaching me to make eggs rolls. We finally were able to match up our schedules and this is her recipe, just in time for the Lunar New Year!

Dao’s Notes: Here is the recipe (but add to it as you like). Honestly I eye ball everything but I’m trying to break it down so you can make it at home. 

Ingredients:

Egg Roll Filling

  • 1 Cabbage, finely chopped
  • 3 Onions, finely sliced and diced
  • 6 Carrots, peeled and grated
  • 1 Package of Glass Noodles
  • 1-2 Packages of Egg Roll Wrappers
  • 1/2 Cup of Oyster Sauce
  • 1/2 Cup of Soy Sauce
  • 1-2 Tablespoons of Salt and Pepper
  • 2 Eggs
  • 1 lb of ground turkey (or meat of your choice)

Egg Roll Paste

  • 1-2 Tablespoons of All Purpose Flour
  • Water

Dipping Sauce

  • Cilantro, chopped finely
  • Red Thai Pepper, chopped finely (The more you add the spicier it will be)
  • Peanut Butter
  • 1 Lemon
  • 1-2 Cups of Sweet Chili Spring Roll Sauce
  • Salt
  • Pepper
  • Water

Egg Roll Directions:

  1. Soak the noodles in hot water at least an hour before, so they can soften.
  2. Drain the water and cut the noodles a inch to 2 inches long.
  3. Combine all the ingredients and mix well.
  4. Make the paste by combining the water and flour, but make sure it isn’t too runny.
  5. Take an egg roll wrapper and lay it diagnolly, like a diamond.
  6. Spoon some of the egg roll mixture into the middle.
  7. Fold bottom corner over filling, roll snugly halfway to cover filling.
  8. Fold both sides in, creating like an envelope and roll, sealing edge with paste. It is very similar to rolling a burrito.
  9. Fry the egg rolls in oil, making sure the wok or pot is deep enough so they are completely covered.
  10. Fry until egg rolls are brown and crunchy, lay on paper towl to drain oil.

Sauce:

  1. Heat up 1 cup of water for one minute in the microwave and then add 1-2 tablespoons of peanut butter, mix until melted.
  2. Add cilantro, chili peppers, lemon, Sweet Chili Spring Roll Sauce, salt, and pepper.
  3. Mix well.

Enjoy!

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Sooooooooooooooooooooooooooooooooooooooooooo goood! I wanted to eat them alll!

joker-yum

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For more Chinese New Year/Lunar New Year recipes, go to Chicken Cashew Wrap

For more holiday posts, go to Matcha Green Tea Blast Smoothie

Slow Cooker Easy Lentil Soup

January is National Soup Month

eatingSoupfriends

January is national soup month, so it is time to share a soup recipe! This soup was originally Slow Cooker Easy Vegan Lentil Soup, but I didn’t make it vegan, and omitted a few ingredients, so I decided to change the title. This recipe is from Gina-Michele.com and I found it on pinterest. 

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Ingredients:

  • 1 15-oz Can of Diced Tomatoes
  • 1 16-oz Bag of Dry Lentils
  • 2 Large Sliced Carrots
  • 2 Cups of Baby Spinach
  • 1 Medium Onion, Diced
  • 8 Cups of Low Sodium Vegetable Stock or Chicken Stock (if you aren’t vegan)
  • Salt
  • Pepper

Directions:

  1. Put all ingredients, except spinach, in the slow cooker.
  2. Cook on low for 6-7 hours.
  3. Add spinach 10 mins before cooking time is complete.

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Slow Cooker Easy Lentil Soup

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Thoughts After Cooking:

This is so good and so easy to make. I LOVED it and know I will make it again and again.

Iloveit love

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For more soup recipes, go to Easy Tomato Soup

For more slow cooker recipes, go to The “Best” Green Bean Casserole

For more Pinterest recipes, go to Baked Tomatoes With Mozzarella & Parmesan

How to Make Meatballs With Rice

So Raleys does their $5 Mondays and they had two 1lb containers of ground turkey for $5.

A deal like that, I can’t resist. I bought them and cooked one while putting the other in the freezer. I had forgotten about it, but then was reminded and needed to cook the meat up before it went bad.

I decided to make meatballs as I hadn’t ever made them before-but I was missing breadcrumbs and it was late so I didn’t feel like going out to buy some.

So in the spirit of the 1940s (Tuesday’s post on The Secret Keeper), “Make it do… Or do without”, I searched the internet for a recipe that had a substitute for breadcrumbs.

This recipe comes from Delishably

Ingredients:

  • 1.5 to 2 lbs of Ground Turkey (or Ground Beef)
  • 1 Egg, beaten
  • 3 Tablespoons of Uncooked Rice
  • 2 Tablespoons of White Flour
  • 1 Tablespoon Crushed Red Pepper Flakes
  • 2 Tablespoons of Fresh Parsley or Basil (I prefer basil)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Garlic
  • 1 Teaspoon of Paprika
  • Extra Virgin Olive Oil for Cooking

Directions:

  1. In a bowl combine the meat with all the spices.
  2. Add the egg, and mix.
  3. Mix in uncooked rice and flour.
  4. Continue to mix until it is uniformly blended.
  5. Shape into balls.
  6. In a skillet, coated with olive oil, saute the meatballs and allow them to cook until browned.

Thoughts After Cooking:

So I thought this was pretty good, although if I were to make it again I would try using something else as a substitute-the rice made them a little chewy.

But otherwise delicious!

Yum

For more recipes, go to Baked Tomatoes With Mozzarella & Parmesan

Egg and Spinach Hummus Toast

So I was on facebook one day and scrolling through my newsfeed and spotted this recipe from Sabra. It looked delicious so I had to try it.

Ingredients:

  • 4 Eggs
  • 4 Tablespoons of Hummus (I actually use Athenos, I think it is the best hummus)
  • 2 Slices of Sourdough or Your Bread of Choice
  • 1/2 Cup of Fresh Spinach
  • 1 Teaspoon of Chopped Garlic (optional)
  • 1/2 Teaspoon of Red Pepper Flakes (optional)
  • Salt & Pepper to taste

Directions:

  1. Hard boil the eggs however you like. (I prefer to do 12 mins, but it is up to you.)
  2. Toast bread to desired doneness and set aside.
  3. Place spinach in microwave safe bowl and cook in microwave for 30 seconds.
  4. Add optional chopped garlic to spinach and toss.
  5. Spread hummus over toasted bread.
  6. Place spinach on top of hummus.
  7. Peel hardboiled eggs and slice in half.
  8. Place egg halves on the spinach.
  9. Add red pepper flakes if you desire and top with salt & pepper.

Thoughts After Cooking:

It was delicious. A wonderful and healthy breakfast, lunch, snack, or dinner.

For more egg recipes, go to Hillshire Farm Crustless Quiche

For more hummus recipes, go to Cucumber Hummus Sandwich

For more breakfast dishes, go to Amish Baked Oatmeal

Scrambled Eggs in a Waffle Maker

Thoughts Before Cooking:

I received a waffle maker as a gift, and after making a ton of waffles-I was interested in what else could be made in a waffle maker. This recipe comes from Snapguide.

Ingredients:

  • Eggs (Depends on how many you want to make)
  • Milk
  • Waffle Maker
  • Salt
  • Pepper

Directions:

  1. Turn your waffle maker on. It depends on the waffle maker the heat, with mine I do a two or three.
  2. While the waffle maker is heating up whisk your eggs with a bit of milk.
  3. Spray cooking spray in the waffle maker, or skip this step if you have a non-stick one.
  4. Add eggs, be careful not to overfill your waffle maker.
  5. Add salt and pepper.
  6. Cook for 1-3 mins.
  7. When cooked through, remove from waffle maker.
  8. Take out and enjoy.

Thoughts After Cooking:

I thought it was really good and so fast. It was done in no time.

For more ways to make eggs, go to Eggs in Purgatory

For more things to do with a waffle maker, go to Waffle Maker Grilled Cheese

For more breakfast foods, go to Scottish Oatcakes

 

The “Best” Green Bean Casserole

So I do not like green bean casseroles.

But we were doing this Sunday School Appreciation Dinner and they planned the menu to be fried chicken, green bean casserole, mashed potatoes and gravy, and cornbread. The only thing I like in that is mashed potatoes, hold the gravy. But I was assigned to do the green bean casserole, so I was going to make it.

So I work until 6 and the dinner was at 6:30, so instead of doing the original recipe, I needed one to make in my crock-pot. I got this from Julia’s Eats and Treats.

Ingredients:

  • 4-14.5 oz Cans of Green Beans, Drained
  • 2-10.75 oz Cans of Condensed Cream of Mushroom Soup
  • 1 Cup of Sharp Cheddar Cheese, Shredded
  • 1/2 Tsp of Salt
  • 1/2 Tsp of Ground Black Pepper
  • 6 oz of French’s Fried Onions

Directions:

  1. Carefully mix everything, except the fried onions.
  2. Spread evenly in the crock pot.
  3. Set the slow cooker on low, cook 2-3 hours.
  4. Top with French Fried Onions before serving.

Thoughts After Reading:

So I didn’t eat it, I didn’t get a chance as it was gobbled up so quickly. Everyone gave me compliments, so while I didn’t taste it I would recommend it to all you out here.

For more casseroles, go to Slow Cooker Enchilada Casserole

For more crock-pot recipes, go to Slow-Cooker Bread

For more recipes, go to Eggless Cookie Dough

Roasted Carrots

Thoughts Before Cooking:

I was going to a potluck and needed to make something, but had very little in my fridge-and no money as I was waiting for a new debit card and my work hours don’t work well with my bank’s hours.

I had just bought a huge bag of carrots, so I decided to look up a carrot recipe. I searched through google, and when I saw Ina Garten, I thought why not try it out as Barnes and Noble has been promoting her like crazy. It comes from Food Network

Ingredients:

  • 12 Carrots
  • 3 Tablespoons of Olive Oil
  • 1-1/4 Teaspoons of Salt
  • 1/3 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Dill or Parsley

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
  3. Slice carrots diagonally in 1-1/2 inch thick slices. (The carrots will shrink when cooking, so make the slices big.)
  4. Toss in a bowl with the olive oil, salt, and pepper.
  5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 mins-until browned and tender.
  6. Toss the finished carrots with minced dill or parsley, season to taste, and serve.

Thoughts After Reading:

So I took them to the potluck and they were all gobbled up instantly.

I know, I wanted seconds but there were none. So yeah, it was delicious and I highly recommend it.

And this also works for potatoes, but you do have to roast them longer.

For more Food Network recipesgo to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more carrot recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more recipes, go to Spinach Tortellini Soup

Spinach Tortellini Soup

So I’ve made a tortellini soup before, but after I did that Pinterest sent me some other recipes I’d be interested in. Such as this one.

This originally comes from Umami Girl.

Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1 Medium Yellow Onion, Diced Small
  • 2 Large Carrots, Diced Small
  • 2 Large Celery Sticks, Diced Small
  • 1 Teaspoon of Salt
  • 8 Cups of Low-Sodium Vegetable Stock
  • 5 oz Baby Spinach
  • 9 oz Tortellini
  • 1/4 Cup of Chopped Fresh Parsley
  • Black Pepper
  • Grated Parmesan or Pecorino Cheese

Directions:

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, celery, and salt. Stir to coat with oil.
  3. Cook for 5 mins, stirring occasionally, until they begin to soften.
  4. Stir in stock, bringing to a boil.
  5. Cover and reduce heat to simmer, until veggies are tender.
  6. Remove lid and add spinach and tortellini.
  7. Cook according to pasta package directions.
  8. Take off the heat stir in parsley and black pepper.
  9. Ladle into bowls and serve with cheese.

Thoughts After Reading:

I thought it was pretty good. The tortellini I used was dried so it had a different taste than the refrigerated, kinda dry actually. But still good. I really enjoyed it and found it to be healthy and tasty.

For more Pinterest recipes, go to Slow Cooker Enchilada Casserole

For more soup recipes, go to One-Pot Creamy Tomato Tortellini Soup

For more tortellini soup, go to Tortellini Soup with Italian Sausage & Spinach

Angel Hair Pasta With Zucchini and Tomatoes

So I was reading Knit to Kill by Anne Canadeo and Lucy makes this pasta dish that sounds super good. But they didn’t include it in the book!

So I scoured the internet to try and find one that fit the description Lucy gave and settled on SkinnyTaste‘s Angel Hair Pasta with Zucchini and Tomatoes.

Ingredients:

  • 2 Medium Zucchini, Spiralized or Julienne
  • 4 Cloves of Garlic Chopped
  • 2 Shallots
  • 3 Medium Diced Tomatoes or 2 Cups of Grape Tomatoes, Halved
  • 4 Teaspoons of Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Pinch of Red Pepper Flakes
  • 8 oz of Angel Hair Pasta
  • 2 Tablespoons of Chopped Fresh Parsley or Basil
  • 1/4 Cup of Low-Sodium Vegetable or Chicken Broth

 

Directions:

  1. Boil a large pot of water and cook pasta according to the directions.
  2. While pasta is cooking, heat up a large saute pan.
  3. When pan is hot, add olive oil.
  4. Add garlic and shallots to the pan and saute about 1 min, or until soft.
  5. Add zucchini and season with salt and pepper.
  6. Cook about 1-1.5 mins, then add tomatoes, crushed red pepper, parsley, chicken broth, and add salt and pepper.
  7. Remove from heat.
  8. Drain the pasta, and reserve a cup of water.
  9. Toss the pasta with the zucchini and tomatoes.
  10. Add pasta water if needed and serve with parmesan cheese.

Thoughts After Cooking:

SOOOOOOO GOOOOOOOOD!!

For more Black Sheep Knitting Mystery recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more pasta recipes, go to Spinach Parmesan Pasta

For more recipes, go to Frijoles Moledos y Fritos (Refried Beans)