Sunday Sup: Go to Summer Brunch

We finally started hitting some 80s. Woohoo. Late July so it makes sense summer is finally arriving. When it’s warm like this, humid too, I don’t eat too early in the day. I drink coffee for a while but brekkie usually becomes brunchie or lunchie in the summer. So here’s what Ive been mixing up for about a week straight now. LOL

Go To Summer Brunch

1 can chunk chicken, drained. (12oz)

1/3 c Greek yogurt, plain

1 celery stalk, chopped small

1/2 an apple or 6 slices, chopped

1/4 c slivered almonds

Stir til combined. This is not a particularly wet mixture because I find the apple and the avocado take care of that but feel free to add as much greek yogurt as you like. What’s this about avocado you say? Well, I finish off my salad with a few friends.

Baby spinach and sliced avocado. Enjoy!

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Sunday Sup: Curried Chicken Salad

One last recipe from “dumb and fat” with a few modifications.

Curried Chicken Salad

Mix 1 heaping teaspoon curry paste (I used mild, but totally your call), 1 tbsp Mango Chutney, and 1/4 c greek plain yogurt. Stir, stir, stir.

Add one can drained chunk chicken (12 oz, or left over chicken chopped, whatever you got on hand).

Add a chopped celery stick, 4 dried apricots chopped, and a handful of slivered almonds.

Stir, stir, stir.

You can serve this nicely on a bed of fresh spinach but mine was all bad when I pulled the bag out, so I ate it with Almond crackers. Very tasty.

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Sunday Sup: Jalapeño Poppers

I don’t know how I haven’t posted this one before. Maybe I just haven’t made them in the months I have been posting recipes? That could be possible. Anyway, Fourth of July I went to a BBQ at my back neighbors. They do this BBQ potluck and fireworks thing every year. Anyway, this year my neighbor asked me to bring baked beans. Ok, I made those, and I threw together a fruit salad, yes, that fruit salad on the recipe list.

But then at dinner, I almost got lynched. Where were the poppers? How dare I come without poppers?

Oh mi. So I made them that weekend.

Jalapeño Poppers

Grab some jalapeños. As many as you like. I usually make a huge batch because once I am prepping this mess, I might as well fill the pan.

If you have sensitive skin, use gloves.

Cut the stem end off, slice them in half, scrape out the seeds. Now I usually cut the jalapeño down to bite size but you can leave them as large as you like.

Fill the available space with cream cheese. Use good cream cheese. Not chemically laced Philly.

Wrap the pepper in bacon. I like to cut a strip of bacon in half the long way so that I can wrap it many times, thinly with little over lap.

Fill your rimmed cookie sheet. Bake at 250 for 3 to 4 hours. You want the bacon fully crisped and the pepper wrinkled into softness. I know 3-4 hours is a wide range but size of pepper and thickness of bacon will really effect cooking time. You’ll want to pull them out of the pan of bacon grease pretty quick after taking them out of the oven.

So I was pretty lax in numbers here. It depends so much on the size of the pepper. But let’s say 10 whole large peppers will take 12 oz cream cheese and a pound of bacon, give or take a little.

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Sunday Sup: Beef, it’s what’s for dinner

Anyone remember those commercials from back in the day? oh man. It’s summer, so I’ve been purging the house. I stacked up quite a few cookbooks I never use to be sold to the used bookstore. I cherry picked a few recipes that looked ok for an attempt to justify the cookbook’s existence. LOL.

This one is called Beef en daube from the “you’re dumb and fat” cookbook my mum gave me years ago.

Preheat oven to 350.

Get out your dutch oven if you have one or any other pot that goes in the oven and on the stove, otherwise use a skillet and casserole dish.

Brown 1 1/2 pounds stew meat in the dutch oven/skillet. Toss in 8-10 shallots, peeled but whole, depending on size as the meat is browning. 4-5 minutes total. If you’re using a dutch oven, carry on, otherwise transfer meat and shallot to your casserole dish.

Add: 1 c red wine, 1/2 c chicken stock, 1 medium tomato chopped, 1 tsp minced garlic, 2 c sliced mushrooms, 10 baby potatoes chopped as small as the meat. Cover and pop into the oven.

Cook about an hour. I checked after 45 minutes and felt it needed another 15.

When done, drain the juice into the skillet, warm over medium heat and add a small amount of corn starch slurry until it thickens slightly. (corn starch slurry: remove a small amount of the juice, add 1 tsp corn starch, stir til smooth, add back to the pan.)

Serve meat and veg with sauce you just made. I forgot to take pictures, we were watching The Peanuts Movie, and I was distracted.

Sunday Sup: Lazy Man’s Potato Skins

It’s been hot, for like 4 whole days we saw 80 plus. Woohoo.

But that means I don’t really want to cook. So what to make for family movie night, that’s like going to the movies, without running the oven. Hrm…

Lazy Man’s Potato Skins were born.

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I shop a lot at Trader Joe’s, but if you don’t have one locally, I am sure you can find something like this in your own local store. If all else fails, use tater tots, but you have to actually cook those so it kind of defeats the purpose.

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Ok so pop a hash brown on the microwave safe plate, pop it in the micro for 45 seconds. Flip it over. Add cheese (Gruyeres on this one) and bacon. Micro 30-45 more, until the cheese is melted. Top with sour cream.

 

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 If you want to get fancy….try with pesto chicken, bacon, sun dried tomatoes, and parm.

 

Sunday Sup: Tomato Soup

I know it’s summer. Who eats soup in summer. My son, that’s who. He loves this soup and since I can squeeze veggies into his belly via this soup, I make it on demand.

The original recipe came from Emily over at Emily Bites. But I made a few adjustments.

Tomato Soup

Chop 2 small sweet onions or one large or one medium, the recipe isn’t picky. Add them to some olive oil in a large pot (make sure it has a lid), over medium heat. Stir frequently for 5-6 minutes.

Add 1 teaspoon minced garlic (or a couple of cloves if you are old fashioned.) Stir half dozen times so that the garlic is incorporated with the onions.

Add 1 pound Italian sweet sausage stripped from the casings. I like chicken best with this recipe but your call. Mash the sausage with your spoon so it’s in large crumbles.

When the sausage is brown, add 32 oz chicken broth (I like the one with some fat left), 28 oz can crushed tomatoes ( I am lazy so I buy the Italian style ones that are canned with basil already in there), and a few shakes of crushed red pepper (your call on the spice level).

Stir and then bring to a boil, turn the heat down to Low, and cover – simmering for 20 minutes. Stir once or twice, or not at all if you get busy with something else, like I said this recipe doesn’t mind.

After 20 minutes, cube some cream cheese and add to the soup, stirring until incorporated. How much cheese is really on you. I do about 6 ounces, that makes it quite rich. But I am trying to get my child to consume veggies so I let it slide.

Once the cheese is all mixed in, add 6 oz fresh spinach and 4 oz pasta. I use the quinoa and brown rice spiral pasta. I know 4 oz seems light but it’s enough to give the soup a hearty feel without blowing your carb allotment for the day.

Cover and cook 8-10 minutes until the pasta is good and the spinach wilted.

Serve with a grate of good parm on top.

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Sunday Sup: Father’s Day Meatloaf

I know what you’re thinking, I do, Meatloaf? But this is not your mother’s meatloaf. This is a bad ass souped up Meatloaf. And it’s what the hubs wanted for Father’s day last weekend. Meatloaf and a salad. LOL

As usual this is a bastardization of a Paleomg.com recipe.

Paleo Meatloaf (not whole 30)

Preheat your oven to 350.

Combine in a large bowl:

1 pound ground beef

1 pound ground pork

1/2 pound bacon in small pieces. I use the pre cooked pre chopped bacon from Costco. (The least work, the better.)

1 cup almond flour

1 red bell pepper, chopped

1 c crimini mushrooms, chopped (substitute if you don’t like)

1/2 c dill relish, something savory works best as opposed to sweet

1 teaspoon minced garlic (or a couple of cloves if you’re doing it the old fashioned way.)

4 tablespoons mustard. Your call. I like a brown spicy and a dijon in this.

1 egg

Line a 9×5 loaf pan with parchment paper. Smoosh all that mix into the pan. It will come right up to the top. Seriously, you might want to put a baking sheet under it when you pop it in the oven.

While that’s cooking you want to low caramelize a couple of sliced onions in butter. I do mean low. Low is your only temp and this should take a minimum of 30 minutes. Stir occasionally.

This meatloaf takes eons to cook, like 75-90 minutes. You want an internal temp of 165, pork after all. Let cool a few minutes before you try to remove it from the pan. There will be a ton of juice so drain it a bit. Then use that parchment paper to lift it out of the pan. Let cool a little more before you slice it.

While it’s cooling, heat up some pub cheese from Trader Joe’s.  Cheddar and Jalapeno variety. Nodding. Yup. Or grate some cheese of your favorite variety.

Take a slice of meatloaf, top with cheese, more bacon sprinkles, and those gorgeous caramelized onions.

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