Bacon, Broccoli and Cheese Stuffed Crescent Rolls

Last night for dinner I threw a couple of things I had on hand together. While we sat eating dinner - my 6 year old (pickiest eater in the universe) asked me "what is this called?" Since I just made it up I asked him "well, what would you call it?" His answer was "Super Delicious Yum Yum" what a silly kid.

This in another 'assembly line' meal - the only effort I had to put into it was shredding the cheese. With this recipe, you can use any protein, any kind of cheese, any kind of veggies - just whatever you have. This is what I used last night...

Bacon, Broccoli and Cheese Stuffed Crescent Rolls
(Super Delicious Yum Yum)
1 can Crescent Rolls (dough)
Bacon (I always use the Hormel Crumbles - so the bacon is effortless)
Shredded Cheddar
Broccoli (I used fresh - but I am sure you can use frozen)
8 oz brick of cream cheese
1/2 c butter
Diced onions (green would probably be best - but I used yellow)

Throw everything together (except the crescent rolls) - mix. Cut your 'tube' of dough into 4 pieces. Flatten the dough out, plop a dollop of the mix in the center of the dough and completely cover the mix with the dough. So you end up having a baseball sized dough ball filled with yumminess.

Bake at 350 degrees for 20 minutes - or until the dough looks nice and golden.

That's it. I served it with a tomato salad (just diced tomatoes, salt, pepper and dressing of choice) Yum Yum.

Blackberry Syrup

This recipe is so easy! You can do this with any berry you have! My kids absolutely love it - and have asked to have it on top of everything they've eaten since I made it (anything from chicken to pasta salad) they've settled for having it on pancakes and toast. Blackberry Syrup
3 c. fresh blackberries

1/2 c. sugar
1/3 c. water

1. In heavy 3 quart saucepan, combine blackberries, sugar and water. Mix gently. Cook over medium heat, stirring constantly, until sugar dissolved.
2. Bring to boiling over medium high heat. Reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally, until fruit is soft.
3. While cooking 2 to 3 more minutes gently mash fruit against pan with wooden spoon.
4. Cool to lukewarm. Strain fruit mixture by pressing through a sieve to remove all the seeds.
5. Cover and refrigerate up to 2 weeks.

I doubled this recipe and ended up with 4 small jars of syrup. One to eat this week - and 3 to freeze!

What a fun way to use up fruit - it makes breakfast an extra special occasion!

Margarita Chicken

This is what I am making tonight:) I got it from www.shellystout.blogspot.com She did a recipe contest a while ago - and this was a finalist. I haven't made this before so I'll have to tell you what we think! I got the Margarita mix at the grocery store for $1.50 (didn't add the tequila). You only need 2 - 3 cups of it - so one bottle will stretch to make 2 dinners for my family (or 8 pieces of chicken).

Margarita Chicken
2 - 3 cups Margarita Mix
3 lbs boneless chicken breast
1 T chopped cilantro
1/2 T chopped garlic
Salt and pepper to taste
Cheese & your favorite salsa

Directions:Marinate Chicken, Cilantro and garlic in 2 cups of Margarita Mix (including Tequila) for 4-8 hours in the fridge. Drain chicken and season with salt and pepper, then grill the chicken. Serve topped with salsa and Cheese. (She says... this chicken is great on rice or in quesadillas and salads. Great left over!) I am excited to try it!

Simple Salmon

We are big on seafood. I could eat it all day every day as far as I am concerned:) My husbands brother lived in Seattle for several years, so to us - him, his wife and mother in law wrote the bible on seafood preparation. We were shocked to find out that the salmon we always enjoy with their family is so simple.

This may be the easiest way to prepare protein ever. I can't stress enough how delicious and tender this salmon is. I was very hesitant to try this method at first, but since I had tasted it so many times, we gave it a go. We have been preparing salmon this way for the last 10 years or so...

Perfect, Simple Salmon
EVOO
Kosher Salt
Cracked Black Pepper
Garlic Powder
Salmon Steaks (I get the individually frozen steaks @ Costco)

Drizzle EVOO over steaks. Salt, pepper and garlic salt to taste. Put them (2 at a time) in the microwave for 2 minutes. Flip the salmon (so the bottom is now on the top and the inside edge of the salmon is now on the outside edge of the plate). Microwave again for about 1 ½ minutes. Use a fork to test firmness.

That’s it!! I told you it’s easy!

We had salmon steaks last night – a real crowd pleaser (and my 3 kids are little and picky!) I made some dill yogurt sauce to go with my husbands, and a little pesto yogurt sauce on the side for me:)

To Our Bloggies & Looky Loo's

I know you are out there - and I know you are looking - but y'all are so quiet!

Please comment:) We would love to hear from all of you. Whether you think a certain recipe sounds good or when you make one of the recipes from our blog comment on whether or not you'll make it again - or on how you added/omitted different ingredients to customize them to your tastes. Or, if you have a similar recipe - let us know what makes your recipe different.

Comment on the newest post, so that everyone can benefit!
And just look at the blackberries from our garden! I have collected 3 bowlfuls of these over the last couple of weeks. I am freezing them until the vine is finished producing - then, I'll post my recipes for blackberry jam and blackberry syrup!

Winner Winner Chicken Dinner!

This cute lady commented a few posts ago - and I thought I'd share with all of you!!

"I just had to comment on one of your recipes. I found your blog through a friend of a friend! I made your super easy cinnamon rolls for father's day. They were a hit. So, I was visiting my mom's ward this week and they had a country fair activity at church and had a baking contest. I decided to bake the cinnamon rolls. I won first prize!!!Thanks for the great recipes!"
Ginger

Isn't that awesome! Thanks Ginger!

Green Chili Cheddar Cornbread Muffins

I saw this recipe on Picky Palate a week or so ago - looks so delicious! You can visit her at http://www.picky-palate.com/ She is amazing - she has won a ton of different foodie contests - and has been on the Food Network for her award winning recipes at least 3 times!
Green Chili Cheddar Cornbread Muffins
1 Cup butter (2 sticks)
1 Cup sugar
4 eggs
1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
½ Cup ultra gel (optional-available at Whole Foods, etc.)
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese

Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9x13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.

Honey Chipotle Marinade

My husband usually makes Sunday dinner. It's nice to have a break - and he's a great cook. Last night he made Ribs & Salad for us. Mmmmm. He found this recipe on-line, but can't remember on which site. I think next time I'll try this on chicken and let it marinate for a few hours before grilling...

Honey Chipotle Marinade
1 1/2 c ketchup
1/3 c honey
1/4 c onion, diced
1 1/2 T Tabasco Chipotle Sauce, or to taste
1 T Worcestershire sauce
2 t chili powder
1 T mustard
2 T cider vinegar
1/2 t garlic powder
Salt & Pepper to taste

Add all ingredients except salt, pepper and garlic powder together and set aside for the flavors to mesh.

Rub them with salt, pepper and garlic powder, put them in a casserole and bake them in the oven at 425 degrees for an hour.

Then, he took them out to the grill and basted the ribs with the 'sauce'. He grilled them until they were nice and well browned.

French Baguette

This bread is so fast and easy - your kids could make it! Honestly. Start to finish - 45 minutes. I got this recipe from "The Food Nanny Rescues Dinner" by Liz Edmunds. 2 of my sisters and I went to a boutique and watched Liz make this bread right in front of us. We all bought this book and all 3 of us have made this bread on several occasions - always a winner!

French Baguettes
1 1/2 c warm water (divided)
1 1/2 T yeast
2 t sugar (divided)
3 1/4 c flour
2 t salt

In a small bowl, combine 1/2 c water, the yeast and 1 t of the sugar. stir just to combine and cover with plastic wrap. Let the mixture stand about 5 minutes or until bubbly or foamy.

In a large mixing bowl, blend the flour, salt, the remaining 1 t of sugar and the yeast mixture. gradually add water, up to the remaining 1 cup and mix until the dough forms a smooth ball that isn't too sticky. turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic. *I don't have a food processor, so I usually mix with a wooden spoon for a minute, then dump everything on the counter and incorporate it from there.

Divide the dough in half and shape into baguettes. Put on a greased pan, make a shallow cut down the middle of each loaf. cover with a dish towel, and let rise in a warm place for about 30 minutes or until doubled in bulk. *With my A/C on high right now - I put the dough in my oven (before I turn it on - then set the pan on top of the stove while I preheat the oven).

Put a shallow dish of water on the bottom rack of your oven (to create steam). Bake at 450 degrees for 15 minutes or so. Brush with butter straight out of the oven.

Tonight and for an appetizer, we had slices of this bread - toasted up a bit with fresh garden tomatoes & basil and mozzerella. So delicious!

Pesto Hamburgers

I had decided the menu for last evenings meal that morning. Hamburgers, Pasta and for dessert, ice cream with fresh picked blueberries and blackberries from our garden. When hubs got home for dinner - he presented a challenge (b/c he loves food just as much as I do!) "You make a hamburger your way, I make mine my way and we'll see who's is better." OKAY!

I had a lot going on (with the kids and the rest of dinner) so I quickly looked in the fridge, grabbed one of my favorite toppings (diced onions) and then had an epiphany - add pesto. So, I added onions to my liking and about 1 T of pesto to my raw meat - that's it. Incorporated and set it out for hubs to grill. Hubs ingredients were strickly undercover.

The taste test? He asked if we could switch burgers! haha. He made his with garlic and chipotle sauce. Which, by his account was good - but he agreed mine was better. The pesto in the burger madee it so moist (all that good EVOO) and added a depth of flavor to the meat that can't be replicated. It was very flavorful - but not overpowering. I'll be makin' those again and again!

*You can adapt this for ground turkey or tofurkey

What are your secret hamburger tricks or ingredients?

4th Of July!

We are all getting ready for this weekend - a weekend full of fun, families, fireworks and FOOD. Post your favorite BBQ/picnic foods - or your favorite festive recipe for this month!! I just posted the 2 recipes below to get us started...

Make sure you Label them with 'Holiday' so they are easy to find!!

Red White & Blue Potato Salad

This is a fun, festive little spin on regular old potato salad for the 4th or the 24th of July!

Red White & Blue Potato Salad
16-17 lbs red and blue fingerling potatoes
13 eggs
2 1/2 cups green onions
1/3 c pickle juice
5 cups mayonnaise
2 1/2 T celery seed
Onion salt to taste
Salt and Pepper to taste

Boil eggs and potatoes (seperately). Leave the skins on the potatoes for that festive color! Cut into chunks (your preference). Mix all other ingredients together then toss with potatoes and eggs - chill before serving.

*This recipe is for a crowd - if you're making it for your family - cut it in half (or more).

Thai Peanut Chicken Salad

I have had such a hankering for Asian food lately. I am currently obsessed with finding the perfect sweet and spicy Asian chicken recipe that isn't too complicated (there's the trick!) With all my searching - I was craving something to help with my fix. This is it. I love this salad - it is so good - and perfect for summer.

Thai Peanut Chicken Salad
3 c cooked rice, chilled (I love Jasmine rice!)
2 c cooked chicken breast
1 c shredded carrots
1 c julienne or diced red & yellow bell pepper
1 c julienne or diced celery
1/2 c diced green onions
1/4 c cilantro
Thai Dressing (recipe follows)
1/4 c chopped peanuts

Combine rice, chicken, carrots, peppers, celery, onions and cilantro in a large bowl. Drizzle with dressing and toss well to coat. Cover and chill for 1 to 2 hours, stirring occasionally. Transfer to a serving bowl and sprinkle with peanuts.

Thai Dressing - Whisk together:
1/2 c Soy Vay Veri Veri Teriyaki
1/4 c rice vinegar
3 T peanut satay sauce*
2 T sesame oil

*Satay sauce is found in the Asian Foods section.