Grilled Chicken Burgers

Ingredients:

• 1 lb ground chicken
• 1 large egg
• 1/2 white onion, diced
• 1/2 cup seasoned bread crumbs
• 1 can black beans, drained and rinsed
• 1/2 cup prepared creamy Italian salad dressing

Directions:

1. In a large mixing bowl combine ground chicken, egg, onion, bread crumbs, drained and rinsed black beans, and creamy Italian dressing.
2. Prepare grill pan over medium-high heat (or prepare grill).
3. Shape mixture by hand into 6 patties, 3/4 inch thick.
4. Grill each patty on both sides until fully cooked.  (Approximately 4-5 minutes each side on our grill pan.)
5. Check for safe meat temperature with a meat thermometer (170 degrees F)
6. Serve with favorite burger toppings, if desired.

Hints:  Mixing with your hands insures the best texture!  The chicken and vegetable mixture makes a hearty patty that has good form and can be adapted easily by swapping in your favorite veggies.  Try spinach and feta instead of onion and black beans, for example.  These patties could also be prepared in advance and frozen for later use. Enjoy!!

**This recipe is being shared at Mom Trends Friday Food post - go check out the other great recipes being shared!**

Fried Green Tomatoes

Ingredients:

• 2 large green tomatoes, sliced
• 2 eggs, beat with a fork
• 1/2-3/4 cup skim milk
• 3/4 cup AP flour*
• 3/4 cup AP flour PLUS 1/2 cup seasoned bread crumbs
• 1/2 tsp garlic salt
• 1/2 tsp black pepper
• oil, for frying

Directions:

1. Gather all ingredients.
2. Slice tomatoes in thick slices (about 1/2 inch thick).
3. In 3 separate, shallow containers set up dredging line.  1st shallow container:  3/4 cup AP flour (unseasoned) to coat sliced green tomatoes.  2nd container:  skim milk and egg mixture.  3rd container:  3/4 cup AP flour PLUS seasoned bread crumbs, garlic salt and black pepper.
4. Heat oil in frying pain over medium heat.
5. Dredge each side of each green tomato slice in order of the 1st, 2nd, and 3rd containers.  Use tongs or forks...it will be messy.  (Messy is good!)
6. When oil is ready, carefully place battered tomato slice in hot oil and fry on both sides until golden brown.  (About 2 minutes per side.)
7. Remove fried green tomato slices from hot oil, and lay on a paper towel covered plate to cool and drain.
8. Be prepared to be swarmed by eager eaters - these don't last long!

Hints:  Ranch dressing for dipping or zatziki sauce (my preference) goes well with these yummy slices.  Instead of a traditional BLT, try substituting one of these slices for the red tomato slice in your sandwich.  When looking for green tomatoes, choose firm unbruised fruit.  I found our green tomatoes at the local Farmer's Market.  (Sadly my tomato plant is growing and growing but not producing fruit.)  Enjoy!!

Breakfast Bites

Ingredients:

• wonton wrappers (24)
• 4 eggs
• 1/2 cup diced ham
• 1/2 cup half-and-half
• 1/2 cup shredded cheese
• 2 green onions, with tops
• salt & pepper to taste
• salsa *

Directions:

1. Preheat oven to 400 degrees F.
2. In a small mixing bowl mix eggs, ham, half-and-half, and shredded cheese.
3. Prepare mini-muffin pan with cooking spray. 
4. Put one wonton wrapper in each muffin well.
5. Fill wonton wrapper with egg mixture - about 2/3 full.
6. Top with sliced green onions and salt and pepper if desired.
7. Bake at 400 degrees F for 8-10 minutes.
8. Allow to cool before serving, top with salsa if desired.

Baked French Toast

Ingredients:

• 1/2 loaf day old bread, torn into bite-size pieces
• 6 eggs, beaten
• 1/2 cup half-and-half
• 1 tsp vanilla
• 1-1 1/2 tsp cinnamon
• 1-1 1/2 tsp vanilla sugar
• 4 oz cream cheese, softened
• 1/2-1 cup golden raisins

Directions:

1. Tear bread slices into pieces and place in a large mixing bowl.
2. Add eggs, half-and-half, vanilla, cinnamon, sugar, cream cheese, and raisins - mix well.
3. Turn mixture into a prepared baking dish and cover to refrigerate overnight, or for at least an hour prior to baking.
4. When ready to bake: preheat oven to 350 degrees F. Bake for 35-45 minutes until fully set.
5. Serve with syrup and fresh fruit if desired. Enjoy!!

Hints: This is a great recipe to prepare the night before for an easy breakfast the next day. Have a part of a loaf of bread that needs to be used up? Make good use of that bread! No vanilla sugar? Regular sugar works well too! The added bonus is how delicious the house will smell as this is baking. Enjoy!

Baked Hushpuppies (Repeat)

Ingredients:

1 jiffy corn muffin mix

1 egg

1/3 cup skim milk

1/2 white onion, chopped

bacon bits, for topping

Directions:

- Preheat oven to 400 degrees F

- In a mixing bowl, combine corn muffin mix, egg, and skim milk

- All mixture to rest for 5 minutes

- Dice 1/2 medium-large white onion

- Add diced onion to muffin mix, mix well

- Spoon batter into baking cups, no more than 1/2 full

- Bake at 400 degrees F for 15-20 minutes

Potato Waffles - Comfort Food

When I was a little girl, my grandmother would often make us potato pancakes using mashed potatoes in the batter, and frying them in a cast iron skillet. My memory may not be correct, but I don't believe that skillet was ever not on the stove top. Grandma used it for everything!

So many of my fondest memories involve food. Especially food that I consider comfort food. Potato pancakes definitely fall into that category for me.

I have discovered with my family, that we really enjoy waffles. Not traditional butter and syrup drowned waffles, but usually waffles with a savory flare. Remember the Ham & Cheese Waffles recipe I shared a while back? I took that base recipe and made Potato Waffles for my guys last week using some leftover mashed potatoes and 1/2 a white onion in place of the ham and cheese. I added some extra black pepper and garlic salt, like I would add to a baked potato. The result was really good! The texture of the waffle crispness combined with the softness of the mashed potatoes worked out to be a delightful match. My guys only suggestion: add bacon. No surprises there!!

We paired these Potato Waffles with Mackerel Cakes and My Favorite Vegetable Salad. A meal that will be added to the "Must Repeat" file!

Ingredients:

1 1/2 cups AP flour

1 1/2 tsp baking powder

1 tsp sugar

1 1/2 cups skim milk

1 large egg

4 TBS melted butter

1 cup mashed potatoes, (leftovers)

1/2 white onion, diced

1/2 tsp garlic salt

1 tsp black pepper

Directions:

- Combine all ingredients in a large mixing bowl until just combined. Batter will be very lumpy.

- Prepare waffle press by preheating and coating with cooking spray.

- Using a small measuring cup or large serving spoon, add batter to hot waffle press. Depending on the waffle press being used, do not overfill. My recommendation is to add less rather than more batter to avoid overflows. (I add approximately 1/3 cup of batter per waffle.)

- Cook with press closed until ready indicator signals, or til desired doneness. I like to cook these waffles just a little longer than basic waffles.

Hint: For a touch of extra flavor, add bacon to the batter. Serve with butter and sour cream to have that baked potato taste. Or my favorite: take 2 waffles and use them to make a sandwich - YUMMMMM! Enjoy!!

Cinnamon & Peach Coffeecake

I should have taken a picture before we tasted this - but I didn't.

It was good! Really, really good!!

Ingredients:

1 can juice packed sliced peaches
1 package Cinnamon Streusel muffin mix
1 egg
*water*

1 - Preheat oven to 400 degrees F. Prepare baking dish, recommended dish is a 8-inch square or 9-inch round...so of course we used a bundt pan.

2 - Drain peaches, reserving juice. Add enough water to reserved juice to measure 3/4 cup of liquid.

3 - Combine muffin mix, egg, and 3/4 cup juice-water mixture in a mixing bowl until just blended. Gently add peaches. Pour batter into prepared baking dish.

4 - Top batter in baking dish with streusel topping from muffin mix.

5 - Bake at 400 degrees F for 35 to 40 minutes in the bundt pan, 25-30 minutes in the round pan, or until a fork inserted into the cake comes out clean.

6 - Excellent served warm.

7 - Amazing served cooled.

Enjoy!!

Spoonbread

Ingredients:

• 2 eggs, beaten
• 1 (8.5 oz) corn muffin mix
• 1 (12 oz) can creamed corn
• 1/4 cup butter or margarine, softened
• 1 cup sour cream
• 1 tsp garlic & peppercorn seasoning
• 1 cup shredded cheese

Directions:

1. Combine eggs, muffin mix, creamed corn, softened butter, and sour cream in a large mixing bowl.
2. Preheat oven to 350 degrees F.
3. Prepare baking dish with cooking spray.
4. Stir seasoning and shredded cheese into batter.
5. Turn batter into prepared baking dish and bake for 30-35 minutes.

Hint: Have leftover corn? Or frozen corn instead or creamed corn? Easily substitute either one in this recipe. Like a little more heat? Add a some can of chopped green chilies to the batter - or a couple dashes of hot sauce, or both!

Two Cheese Rolls

Ingredients:

• 2/3 cup warm water
• 1 TBS vegetable oil
• 1 egg
• 2 tsp sugar
• 1 tsp salt
• 1/2 cup whole wheat flour
• 2 1/2 cups AP bread flour
• 1/4 cup dry milk
• 1 cup shredded cheddar cheese
• 3 TBS grated Parmesan cheese
• 2 tsp sesame seeds
• 1 1/2 active dry yeast

Directions:

1. Combine all ingredients in the order listed, into the baking pan in the bread maker and run on the DOUGH cycle.
2. After the DOUGH cycle completes, remove from bread machine and place in prepared baking stones or pans and cover. Let rise for 1 hour.
3. In a preheated 375 degree F oven, bake for 20-30 minutes until bread is well browned and reaches an internal temperature of 200 degrees F.

This recipe is linked up at MomTrends Friday Food for the week of May 18th - go check out what everyone else is cooking too!!

Baked Hushpuppies (and Catfish)

Ingredients:

1 jiffy corn muffin mix

1 egg

1/3 cup skim milk

1/2 white onion, chopped

bacon bits, for topping

Directions:

- Preheat oven to 400 degrees F

- In a mixing bowl, combine corn muffin mix, egg, and skim milk

- All mixture to rest for 5 minutes

- Dice 1/2 medium-large white onion

- Add diced onion to muffin mix, mix well

- Spoon batter into baking cups, no more than 1/2 full

- Bake at 400 degrees F for 15-20 minutes

Ingredients:

2 lbs catfish fillets, prepped to cook

1 1/2 tsp ground black pepper

1 1/2 tsp Cajun seasoning or seasoned salt

1/2 stick butter or margarine

Directions:

- Melt butter in baking dish, in preheated (400 degrees F) oven

- Combine Cajun seasoning and black pepper in a shallow plate or dish

- Dredge catfish fillets in seasoning, both sides

- Place seasoned fillets in melted butter, in baking dish in 400 degree F oven

- Bake fillets for 10-15 minutes, or until fish flakes easily with a fork

- Optional: Transfer baked fillets to a hot grill to brown prior to serving

Extra: Catfish is a favorite meal for my guys and making it in the oven at home allows us to save money and be as creative with our seasoning as we want to be. After the food was ready, the guys all reached for the loaf of sandwich bread in the kitchen. When I asked why, they explained they wanted to eat sandwiches. There are no leftovers tonight, but all tummies are full!

These recipes were shared over at Cups By Kim for the Sweet & Simple Sunday #5...just looking at those pictures is making me drool!!! Go be inspired by all the Sweet & Simple recipes!

Zucchini Bread

Ingredients:

• 3 cups AP flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 3 tsp cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups sugar
• 3 tsp vanilla
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, combine: flour, salt, baking powder, baking soda, cinnamon, and sugar. Mix well.
3. Next add eggs, vegetable oil, and vanilla. Mix well.
4. Almost there...add 2 cups of grated zucchini and - mix well. By now, batter should be heavy and very wet.
5. Last, stir in the chopped walnuts just prior to filling the baking pan(s).
6. Bake at 325 degrees F for 45-50 minutes...or until cake tester comes out clean.
7. Allow to cool and rack before serving.

Hint: Wrap unused bread tightly in plastic wrap and freeze for later, if desired. Great with a nice, hot cup of coffee...or cold glass of milk. Next time - I'm making cupcakes instead of loaves!!

I shared this recipe over at Cups by Kim, for her Sweet & Simple Sunday recipe swap...go check it out!

Strawberry Kissed Poundcake

Ingredients:

1 strawberry cake mix

1 instant vanilla pudding mix (4 serving size)

4 eggs

1 cup water

1/3 cup vegetable oil

1 1/2 cups mini chocolate Kisses (<----secret weapon!)

1 cup creamy chocolate icing

1 - Preheat oven to 350 degrees F. Grease and flour 9 inch bundt pan.

2 - In a large mixing bowl combine: strawberry cake mix, vanilla pudding mix, 4 eggs, 1 cup water, 1/3 cup vegetable oil until combined (still slightly lumpy). Slowly add remaining Kisses.

3 - Pour batter into prepared pan. Bake at 350 degrees F for 55-60 minutes or until table knife inserted comes out clean.

4 - Cool completely on wire rack before removing from pan.

5 - Once completely cool, turn upside down on serving plate.

6 - In a microwave safe dish, heat chocolate frosting for 45 seconds. Stir well. Spoon or slowly pour over cake on serving plate.

7 - **Add sprinkles**

Hint: Cakes taste better with sprinkles :)

I linked this recipe up over at Grateful Belly...go see what other awesome recipes and ideas are being shared there this week!

Chicken Rajas on Corn Cakes

Corn Cakes Ingredients:

1 corn muffin mix
1 TBS southwest seasoning
3/4 cup milk
1 egg
2 TBS melted butter

* Combine muffin mix, seasoning, milk, egg and melted butter in a mixing bowl. Allow to rest for 5 minutes.

* On a heated griddle, cook prepared batter like pancakes. Spoon about 1/4 cup of batter per cake on to griddle, turn when batter is set and begins to bubble without breaking. Cook cakes on both sides.

Rajas Ingredients:

1/2 rotisserie cooked chicken, shredded
1 med onion, sliced
2 poblano peppers, cleaned and sliced
1 TBS vegetable oil
1 TBS southwest seasoning
1/2 cup BBQ sauce

* Heat oil in large skillet over medium heat. Add onion and pepper slices and saute with southwest seasoning until vegetables are just tender. Add shredded chicken and BBQ sauce. Stir gently until thoroughly combined and heated thru.


Hints: Prep meat and vegetables first. Assemble all necessary tools and cook the corn cakes first. Keep warm in a tortilla warmer, or covered plastic container. Enjoy!

Mackerel Cakes

Mmmmmm, Mackerel Cakes.

Comfort food. These rank right up there in my book with my Grandmother's fried potatoes and blackberry dumplings. The holy grail of Grandma's cooking used to be her yeast rolls, but she doesn't cook them anymore.

That's a shame too.

As a child, we ate home cooking. Grandma's home cooking when my mom was at work. Our vegetables came from the garden, our fruit came from the fruit trees below the pump house or the blackberry bushes along the pasture fence line. Strawberries? If we didn't eat them all before we got back to the house, we even had a small bunch of strawberry plants.

When I got married, (19 years ago this month), I couldn't cook to save my life. My new husband and I ate a lot of fast food that first year. I tried and failed to recreate the delicious recipes of my childhood and never quite got them to come together to make an edible meal.

Last month we put Mackerel Cakes back into our menu plan. Honestly, they fell apart on the griddle. The Mackerel Cakes tasted good but they were more like hash instead of the Mackerel Cakes of my childhood.

Tonight, was a re-do. A very successful re-do!

As I type, I am happy to say there are no leftovers and all 5 family members loved the Mackerel Cakes tonight.

This is definitely a recipe we need to keep in our rotation!



Ingredients:

1 (15 oz) can mackerel, undrained
1 packet dry onion soup mix
1/2 chopped white onion
3 TBS buttermilk
2 eggs, beat lightly
1 cup bread crumbs

- Combine all ingredients in a mixing bowl.

- Proper consistency is reached when a spatula stands up in Mackerel mixture.

- Preheat griddle or grill pan to Medium heat.

- Scoop Mackerel Cake mixture onto hot non-stick griddle and squash into patty form.

- Cook Mackerel Cakes 3-4 minutes on each side. Cakes should be firm, crispy, and easy to turn.

**Makes excellent sandwiches with sliced tomatoes**

Egg Salad Mini Sandwiches

I started this meal earlier in the day by making a fresh batch of Homemade Rye Bread and boiling 10 eggs. This Egg Salad tastes great if you choose to eat it immediately (perhaps with crispy crackers) or if prepared in advance and allowed to chill in the refrigerator until time to serve. For our family, the goal was to make enough to eat dinner tonight and then have leftovers for lunch tomorrow. We'll have to see if the kids leave us any leftovers!



Ingredients:

10 eggs, hard-boiled - then peeled and diced
1/4 red onion, diced
1 stalk celery, diced
2 green onions, diced
1/2 cup salad dressing
1/4 cup sweet relish
3 TBS spicy brown mustard
3-5 crunchy baby dill pickles, chopped
2 TBS white vinegar
1 tsp sugar
1/2 tsp paprika

- Combine ingredients and serve as desired, or refrigerate until serving.

Breakfast Pizza...for Dinner

Ingredients:

* seamless crescent roll dough
* 2 cups hash brown potatoes with onions and green peppers
* 1 lb cooked, drained pork sausage
* 6 eggs, slightly beaten
* 1/2 cup half and half
* 1 cup shredded cheddar cheese
* 1 cup shredded colby jack cheese
* salt & pepper to taste
* hot sauce........if you dare!

Preheat oven to 375 degrees F.

Unroll crescent roll on to prepared baking sheet, stretch gently to desired length and width.

Spread hash brown potatoes with onions and green peppers evenly over crescent roll.

Top potato mix with crumbled cooked sausage.

Mix half and half into eggs and pour over potatoes and sausage. Combine ingredients well.

Top with cheeses and add salt and pepper if desire.

Bake at 375 degrees F for 40-45 minutes or until cheese is completely melted and eggs are thoroughly cooked. Use a fork or knife to test doneness.

**Tonight we served our breakfast pizza with a side of mandarin oranges....no leftovers!! Score!**

Quiche Me Baby!!

I have a love-hate affair with breakfast.

In my mind, breakfast is always best when someone else cooks it.

Having a diabetic teenager in the house means breakfast is not an option - it is a requirement.

I stumbled across a lovely spinach-quiche recipe a couple of weeks ago and after tweaking it a little here and there...I've found a breakfast recipe that even I don't mind to cook.

*Start by preheating the oven to 375 degrees F.

*Next assemble the ingredients:

1/2 cup butter margarine
1 small can, drained, sliced mushrooms stems & pieces
1/2-1 tsp minced garlic
1/2 cup diced frozen onion & pepper seasoning blend
6-8 oz baby spinach

4 eggs
1 cup skim milk

3 oz feta cheese
3-4 oz shredded cheese (colby jack for us...)
1 deep dish pie crust

- Begin by melting the butter or margarine in a deep skillet on the stove top.

- Once melted turn the heat down to medium and add mushrooms, onion & pepper blend, and garlic. Saute until well combined and onions are slightly translucent.



- Turn heat down slightly more, and add spinach allowing it to sit on top of the butter mixture briefly before stirring. This allows the spinach time to begin wilting.




- As the spinach begins to wilt, mix eggs and milk together gently in a separate some bowl or in the blender. If you use the blender - do not over blend.

- Stir spinach into butter mixture, and continue stirring slowly until spinach has completely cooked down and mixture begins to thicken slightly.

- Remove skillet from heat.




- Add feta cheese, shredded cheese, and milk-egg blend. Combine carefully.

- Pour contents into the deep dish pie crust and bake for 40 minutes.

- After the first 40 minutes baking, sprinkle additional shredded cheese lightly over the top and continue baking for an additional 15 minutes. HINT: Go lightly on the cheese topping...a little goes a long way.




- Full cooking time should be 55-60 minutes total. Check quiche for doneness by using a fork into the center to see if quiche is fully set or still runny. Cooking longer will set the eggs more.

- Do not under cook.

* Our breakfast was served with a glass of orange juice...without pulp of course! Great way to start the weekend!!