Jamie and I were watching Paula Dean making Egg Rolls and we got inspired to make our own.
Daddy Sous Chef was put to task and he did all the work...and then sum!!!!
Here are the results...
Chopping the veggies...
The filling...
Rolling, rolling rolling...
Ta Da!!!
The final product...
Home made hot mustard...
Hot mustard nose rush. Quick, where is the tea????
Then Sum...
Using peppers and onions from the garden...
Jamie looked at this photo and said nasty looking. I said what is nasty about it? He said the burnt edges. I said this is what a fresh onion looks like. I think he earned his Captain Jackass title, don't you????
I had a wild hair to use up some of the stuff in our house. I looked in the fridge and found a lot of cheese. Noodles. Mini pepperonis. Hmmm....how about Pizza Mac???? Perfect leftovers to share with Isabel...
I just started throwing stuff together...
Cheese...
Melt the cheese...
Crackers crumbs with butter...
Cook the Noodles...
Combine the stuff...
Final product...
Jamie and I love mexican food, particularly a good pot of refried beans.
Deb's Concept
For this pot I just bought a good size bag of beans from the bulk aisle at Winco. Scoop until your hearts content. Soak these over night in salted water.
Add one box of chicken stock, some salt to taste, 2 - 3 quartered onions, fresh and dried oregano to taste, a sprinkle of each: garlic and onion salt. Add enough water to cover the beans. Cook until done.
Add some vegetable shortening to a large pan. Begin mashing the beans with a potato masher. Add water, add beans, and mash. Continue the process until the beans are all mashed.
I like to add cheese and then melt them into the beans.
In the past I have added diced green chilies as the beans boiled. I have even added canned salsa to the pot. The options are endless.
Use your creativity.
There is an amazing seafood restaurant in Riverside called Market Broiler. Their menu has soooo many signature items, including these Cheesy Potatoes with Pimento. They don't hand out the recipe so I tried to make them on my own. If you have ever tried these potatoes at Market Broiler and make my recipe let me know what you think.
Some of my other favorites are their grilled fresh fish cooked over hot coals, bread and clam chowder. If you are ever in Riverside be sure to eat here. You won't be sorry.
Ingredients:
1 1/2 pounds baby red potatoes with skins on
1/2 stick of butter
1 small jar of pimentos
1/2 cup parmesan cheese
1/4 cup sour cream
1 Tbl. chives
Pam
Directions:
Boil potatoes in salted water until cooked. Remove. Add all the ingredients and mash. Scoop the mash onto a cookie sheet sprayed with Pam. Bake in 400 oven until for approximately 15 minutes, until the bottom gets slightly brown. If you like them toasty you can put the broiler on for a minute or two to brown the tops.
With Jamie gone I was trying to think of recipes I could make for one with ingredients I have around the house. This is one of our family favorites. Hearty enough to stand alone or elegant enough to complement a nice BBQ steak. Today, I paired this baby with my Cream of Celery Soup!
Ingredients:
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
1/2 cup shredded sharp cheddar
2-4 tablespoons bacon bits (I like Hormel brand)
Directions:
Bake the potatoes until fork tender. Scoop out the potato. Add all of the ingredients to the potato and mix well. Put the potato mixture back in the potato skin. Wrap in foil. Heat through for 15 or so minutes. Open up the foil and unwrap a cheesy potato surprise.
I love ranch dressing and potato salad, so I decided to combine 2 of my favorites. This is a great recipe for potlucks, picnics or packed in a lunch.
Ingredients:
1 packet ranch dressing
Mayo
Milk
6 potatoes
6 strips cooked bacon, crumbled
1 cup cubed cheddar cheese
1/3 cup green onions, sliced
Instructions:
Make dressing according to package directions.
Boil potatoes in salted water until fork tender. Put in the fridge until chilled.
Cube chilled potatoes. Mix in the dressing until well coated. Add in the bacon, cheese and green onions.
I am trying to loose weight, but I don't want to consider myself on a diet. Diets make me feel deprived. What I am trying to do is find low fat recipes with BIG flavors. This black bean salad is both low fat and flavorful. Hope you like this recipe.
Ingredients:
1 small can of pre-cooked black beans
2 teaspoons ground cumin
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon white vinegar
1 tablespoon white Karo syrup
1/4 teaspoon salt
1/2 cup finely diced red bell pepper
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions:
Dressing:
To prepare dressing, in small skilled, heat cumin over low heat, stirring constantly, 1 minute, until fragrant. Transfer to large bowl. Add lemon juice, oil, vinegar, Karo syrup and salt with wire whisk and blend until smooth.
Add beans, red pepper, cilantro and onion to dressing; toss to combine.
