Cheeseburger Egg Rolls #SundaySupper

I have this thing … a skill … if you can call it that … where I know things about TV shows I don’t watch and have never seen.

I watch boatloads of TV and read lots of magazines and consider myself well informed of pop culture.  I also watch Jeopardy! every night because I’m secretly eighty in my soul and it keeps my brain going.  I can rattle off answers to a lot of categories and questions.  Answers that I cannot explain the presence of, not even a little.

Like when I know the basics of Breaking Bad or The Sopranos, Six Feet Under and Law and Order.  I’m not saying I can give you a synopsis of each episode, but when it comes to common facts like those that tend to be in Jeopardy questions, the answers fall out of me as though I am at least a casual viewer.

Mom has a similar skill.  She knows what is going to happen in pretty much every single movie or TV show we watch.  I have been watching season 4 of Orange is the New Black without her.  She’s not that into it, but she sometimes pops in an out when it’s on and knows the general premise and main characters.

The other night she provided two spoilers about what was going to happen.  One happened immediately and though the other hasn’t yet, I have no doubt she’d right.  It’s funny that I’m the writer in the family but unless the twist is super obvious, typically I’m clueless.  Maybe Mom’s so good because she reads so much of my writing.

The other thing I know about are restaurants and restaurant dishes I haven’t tried.  For this Sunday Supper of Cowboy Cooking, I wanted to make something creative yet comforting.  I had a bit of recipe block until I remembered the Cheeseburger Egg Rolls from The Peterboro in Detroit I have heard so much about.

I can’t say how much alike my dish and the restaurant dish are, but I can say that these are super tasty and would be really fun for an appetizer at a party.  The center is all of our favorite cheeseburger ingredients: ground beef (duh!), onion, ketchup, mustard, and cheese, plus and egg to keep things together.

I made little logs and baked them off.  They were delicious right out of the oven, but are much prettier all wrapped up in their egg roll wrappers and baked again.  That’s right, these are baked, not fried.  Though the bottom doesn’t crisp as much as the top, these are still a huge winner and Dad in particular liked the contrast in textures.

I’m baking a batch of these and testing my skills while watching Jeopardy.

Cheeseburger Egg Rolls #SundaySupper

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 16 Egg Rolls

Ingredients

1 1/3 pounds Certified Angus Beef® brand ground beef
2 tablespoons ketchup
2 tablespoons yellow mustard
2 large eggs, divided
1 Vidalia onion, diced
16 egg roll wrappers
8 ounces cheddar cheese, sliced
Ketchup and mustard for serving

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil and parchment.
  2. In a large bowl, combine the beef, ketchup, mustard, onion, and one egg. Mix until just combined. Form into 16 small logs, roughly the same size. I used 1 egg roll wrapper to get a general idea of what size they should be.
  3. Place on prepared pan and bake for about 20 minutes, until just cooked through. Allow to cool on the pan and leave the oven on.
  4. When beef is mostly cool, beat the remaining egg in a small bowl and begin assembling. Take one egg roll wrapper, top it with one piece of the beef and some cheese. Use your finger to brush the edges of the wrapper with the beaten egg. Roll up, tucking the sides in as you go. Place on a foil lined baking sheet and continue until they are all wrapped.
  5. Bake an additional approximately 20 minutes, until golden brown and crispy. Serve immediately or store in the refrigerator in an airtight container for up to 3 days or in the freezer, individually wrapped in parchment and foil and placed in a zipper bag. Reheat in the microwave or oven.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Cindy of Cindy’s Recipes and Writing for hosting!

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Chinese Chicken Salad #SundaySupper

Chinese Chicken Salad

Dad is my substitute teacher.  Not literally, obviously, he’s not a teacher.  We live in the Detroit area so he naturally worked for one of the Big Three and now he makes lights, which is pretty cool.  But he fills in for Mom when she’s unavailable.

This is mostly due to illness or injury.  Sometimes, however rare it may be, Mom, like all moms, needs a little time to herself.  I’m sure by now she thought she’d have a little more of it than she does, but things don’t always go according to plan.

Chinese Chicken Salad

When Mom is unable to fulfill her motherly duties, which are pretty fun these days, typically, Dad steps in.

I’m sure sometimes he doesn’t want to.  He’s tired and worked all week and the mall typically isn’t any guy’s idea of a great weekend plan.  But he is always there to save the day.

It’s funny that often I’m not thrilled about this change of plans in the beginning, but the days with Dad usually end up being fun and very memorable, standing out from other memories.  I can’t explain this, but it is true.

Chinese Chicken Salad

Going to look a Barbies for upwards of an hour to choose the best one when I was a kid is a bit of a blur.  But from the time in sixth grade, we went to Neiman Marcus for the first time and picked up my first pair of Gucci sunglasses to the shoes I told you about the other day, thinking of the days makes me smile.

Even better is that they still happen.  Last year we spent a day in Detroit, touring Ford Field, grabbing a coffee, and splurging on a coat … for him.  This year we went shopping and he said I just had to pick out something to buy (oh, the burden) and then we went to Books on the Lake.

Chinese Chicken Salad

While I make memories with Mom all the time, it’s nice to have some one on one time with Dad now and then.  Like Mom, I appreciate and celebrate him every day and not just on Father’s Day.

For a semi-healthy, Father’s Day treat, I made a Chinese Chicken Salad.  I had leftover ingredients from the Asian Lasagna I made and wanted to use them up with a bit more of a healthy twist.  Greens and vegetables are served on a bed of baked eggroll wrapper crackers and topped with chicken and a sesame dressing.

Dad loved it and hopefully there will be many more meals and days to love.

Chinese Chicken Salad

Chinese Chicken Salad #SundaySupper

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2 servings

Ingredients

16 eggroll wrappers
2 tablespoons olive oil
1 head Boston Bibb lettuce
4 sliced mushrooms
½ can of baby corn
½ can of water chestnuts
2 cups rotisserie chicken, shredded
¼ cup PF Chang’s Sesame Sauce
1 tablespoon apple cider vinegar

Instructions

  1. Preheat oven to 400 degrees F. Place 8 eggroll wrappers on a nonstick baking sheet. Drizzle with oil, spread it evenly over the wrappers and top with 8 more wrappers. Drizzle with more oil and spread it out. Bake about 10 minutes. Check them often. They burn easily. Not that I would know from experience 😉
  2. Break the wrappers into shards once cool and arrange them around two plates. Extras may be stored in an airtight container for up to 1 week at room temperature. Tear lettuce and divide among two plates. Top with mushrooms, corn, and water chestnuts.
  3. Arrange the chicken on top. In a small bowl, stir together the sauce and vinegar. Drizzle over the salads immediately before serving. Undressed salads may be stored, covered with plastic, in the refrigerator for up to 3 days. Dress right before serving.

Notes

Recipe is easily multiplied

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Don’t forget to check out the other Sunday Supper dishes!

Sunday Supper Father’s Day Menu Ideas

SIDES DAD WILL LOVE

MAINS FOR THE MAIN MAN

DAD’S FAVORITE DESSERTS

 The Best Recipes You Need Now for Father’s Day by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sweet Potato Crust Quiche #SundaySupper

Sweet Potato Crust Quiche

Eating vegetables has never been a problem for me.  Since I was a kid fruit and vegetables have been my jam.

I have eaten fruit at every meal since forever.  It’s just what I did.  Even when I was in my fast food phase.

Sweet Potato Crust Quiche

I loved vegetables too.  I was probably the only kid who often chose broccoli soup and tossed salads (drenched in ranch dressing, but still) over dessert.

It’s funny that as a kid broccoli everything was my jam and I can barely look at it now, but I make up for it with all the vegetables I maybe didn’t love then and love now.

Sweet Potato Crust Quiche

I never understand the my kids won’t eat fruit and vegetables thing because for me it was second nature.  Maybe it was because I went to the produce store and helped choose the items that would make up our meals.  Or because I helped make dinner.  Or because I was never, ever forced to eat anything.

I can’t say for sure, but I can say that I believe everyone, young or old, can love vegetables.

And this Sweet Potato Crust Quiche is one of the easiest ways to do that.  I wish I would have eaten more sweet potatoes as a kid – they are so inviting with that sweet, creamy goodness.  But I make up for it now.

Sweet Potato Crust Quiche

You can put whatever vegetables you love in the quiche.  I put onion in EVERYTHING, another food I have loved forever, and mushrooms always make a good addition.  But peas, kale, spinach, fennel, cauliflower, broccoli, corn, and more would work.  Use what you love and have on hand.

The real star here is the super creamy egg custard.  A really good whisking and just a touch of almond coconut blend milk make a silky smooth filling that is to die for.

With this meal, the whole family will fall in love with vegetables.

Sweet Potato Crust Quiche

Sweet Potato Crust Quiche #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings

Ingredients

2 tablespoons olive oil, divided
1 large sweet potato, sliced into ¼ inch thick rounds
1 large onion, sliced into half moons
10 ounces cremini mushrooms, thinly sliced
7 large eggs
1/3 cup almond-coconut blend milk
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt

Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a deep dish pie pan.
  2. Arrange the potato slices in the pie pan, overlapping to cover everything in at least a single layer and a double layer if possible. Drizzle with more oil and bake for about 15 minutes, until just tender. The potatoes will probably shrink, just rearrange them to cover as much of the surface of the pan as possible.
  3. While the crust bakes, place the onion and mushrooms on a baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Roast in the oven right along with the crust.
  4. When the crust and vegetables are both just tender, whisk together the eggs and milk until fully combined.
  5. Place the vegetables in the crust and pour the egg mixture over.
  6. Reduce the oven temperature to 375 degrees F and return the pan to the oven. Bake about 30 minutes until the center of the custard is just set. Serve immediately or store in an airtight container in the refrigerator for up to three days. Serve cold or reheat in the microwave about 1 minute.

Notes

Recipe adapted from Olives n Wine

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Don’t forget to check out the other Sunday Supper recipes!  Thanks to Anne from Simple and Savory for hosting!

Sunday Supper Kid Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Asian Style Lasagna

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #SimpleSecret #CollectiveBias

Asian Style Lasagna

The vibes of life change in the summer.  Time is to be cherished and spent doing as many fun things as possible.

If you’re anything like me, you still love a great homemade meal at the end of a busy and fun day.  Sure, you can go out to eat or grab take out, but there is nothing like chilling at home with something amazing you made, maybe sitting on the deck or patio enjoying it.

P.F. Chang's Sauce

Asian Style Lasagna

I wanted to create an exciting new dish without too much fuss, so I made Asian Style Lasagna with NEW P.F. Chang’s® Home Menu Sauces in Sesame, though the Teriyaki and Kung Pao sound pretty fab too!  It’s fitting to use P.F. Chang’s® in this dish since it is a new and exciting product, exclusively on Walmart shelves.  I picked some up on my most recent trip there.

Shopping at Walmart

Sauces are often where the most flavor in a dish comes from, but they are also the most complex to create, so it is awesome to rely on P.F. Chang’s® for Asian cuisine made simple.  The sauces are kind of my simple secret to extraordinary flavor, but since I’m nice, I’ll share with you 🙂

In order to keep preparation of this dish even more simple, I used rotisserie chicken and canned baby corn and water chestnuts to make the lasagna, along with a smear of cream cheese, eggroll wrappers, and some fresh broccoli.

Asian Style Lasagna

The end result is a wonderful mash up of Asian flavors and a classic Italian dish that takes no time to get in the oven and serves a crowd – you can easily double this to serve even more.  The cheese and sauce provide that creamy goodness all lasagnas need, while the chicken makes it hearty, and the vegetables add some texture and brightness.

Asian Style Lasagna

What I love even more about this dish is leftovers!  There’s nothing better than knowing the following night’s dinner is ready to go.

Be sure to head to Walmart to check out P.F. Chang’s® Home Menu Sauces and check out the #SimpleSecretSweepstakes and recipe inspiration.

Asian Style Lasagna

Asian Style Lasagna

Asian Style Lasagna

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Ingredients

1 package eggroll or won ton wrappers
8 ounces cream cheese
½ bottle P.F. Chang's® Home Menu Sauces Sesame
½ can baby corn
½ can water chestnuts
2 cups shredded rotisserie chicken
1 cup broccoli florets

Instructions

  1. Preheat oven to 375 degrees F. Grease an 8 inch square pan.
  2. Cover the bottom of the pan with the wrappers. Depending on the size of the wrappers you may need several. Try to keep them in one layer.
  3. Top with sauce and a smear of cream cheese and half of the chicken. Follow with more wrappers, sauce, cream cheese, and broccoli. The next layer is wrappers, sauce, half of the corn, and half of the water chestnuts. Follow this with wrappers, sauce, cheese, and the remainder of the chicken. Cover with wrappers, sauce, and the remainder of the vegetables.
  4. For the final layer, top with a double layer of wrappers, a hearty smear of cream cheese and a good drizzle of sauce.
  5. Bake for about 30 minutes, until golden brown on top and bubbling. Serve hot or cool for about an hour before placing in the refrigerator. Lasagna may be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave about 1 minute.

Notes

Recipe is easily doubled

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Kale Guacamole Salad #SundaySupper

Kale Guacamole Salad

You guys, I’m in love.  the kind of love I thought I’d never find, certainly not in this way.  With this … thing.

I’m in love with kale.

There!  I said it.  I am in love with kale.

Kale Guacamole Salad

It gets a lot of love and an equal amount of hate.  Like Brussels sprouts (another love) and beets ( a recent love).

But I love kale unabashedly and you should too.  Yes, it is this super trendy food that is everywhere and looks all green and leafy and unpalatable in the store.  It’s not though.  It’s a good ingredient with a rough exterior.

Kale Guacamole Salad

Kale chips are cool, but really, kale belongs in a salad.  It totally takes salads to the next level.  Instead of limp, boring greens like iceberg or leaf lettuce, kale stands up to other ingredients and dressing.

That’s the real secret to a great kale salad: lots and lots of dressing.

Oh, and a good massage.

No really, you have to massage your kale.

I know, that sounds weird, but it only takes a few minutes and it’s so worth it.

Kale Guacamole Salad

Wash the kale, drain it, make sure it’s not super sandy, because sometimes it is, and then put it in a bowl with a few tablespoons of vinegar.  Then you go to work.  Massage that kale.  The vinegar might even turn green as the chlorophyll starts to break down.  Give it a good rinse, dry it, and make the salad.

Your life will be changed.  You will love kale.

Kale Guacamole Salad

Especially when you pair it with all of your favorite guacamole ingredients, including chips, and practically drown it in a citrus and mustard vinaigrette.

This is an awesome dinner to me, but feel free to add some nuts, cheese, dried fruit, chicken, steak, or fish.  The possibilities are really endless.  Kale for life!

Kale Guacamole Salad

Kale Guacamole Salad #SundaySupper

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2-4 servings

Ingredients

Dressing
Juice of 1 lemon
1 tablespoon apple cider vinegar
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 heaping tablespoon grainy mustard
2 garlic cloves, minced
¼ cup extra virgin olive oil
Salad
4 cups washed and massaged kale, roughly torn
2 avocados, peeled, pitted, and diced
1 Vidalia onion, thinly sliced
1 cup cherry tomatoes
2 oranges, segmented
1 English cucumber, peeled and thinly sliced
Cilantro and parsley leaves
Corn tortilla chips

Instructions

  1. In a large bowl, place the lemon juice, vinegar, pepper, salt, mustard, and garlic. Whisk to combine. While whisking, stream in olive oil.
  2. Add kale, avocado, onion, tomatoes, oranges, and cucumber. Stir to coat. Top with cilantro and parsley leaves and arrange chips around the outside of the bowl. Best served immediately, but leftovers may be stored in an airtight container in the refrigerator for a day or two.
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Don’t forget to check out the other Sunday Supper dishes.

Sunday Supper Summer Dinner Salad Recipes

BRILLIANT BEEF SALADS

Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
Grilled Kielbasa and Warm Mustard Vinaigrette Salad by Our Good Life
Healthy Steak Salad by Cricket’s Confections
Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
Southwest Steak Salad by Hezzi-D’s Books and Cooks

CHOICE CHICKEN SALADS

BBQ Chicken Salad by Palatable Pastime
Caribbean Chicken Quinoa Salad by My Life Cookbook
Chicken Fried Picnic Salad by The Freshman Cook
Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
Iron Chef Morimoto Inspired Salad by NinjaBaker.com
Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
Rainbow Greek Chicken Salad by Jersey Girl Cooks

GREAT GRAIN SALADS

Farmers Market Quinoa Salad by And She Cooks
Muffuletta Pasta Salad by Cosmopolitan Cornbread

SUPERB SEAFOOD SALADS

Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
Crab Salad with Chili, Tomato and Avocado by Monica’s Table
French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
Roasted Cod and Edamame Salad by The Bitter Side of Sweet
Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake

VIBRANT VEGGIE SALADS

Chopped Greek Salad by Soulfully Made
Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
Kale Guacamole Salad by Pies and Plots
Kale Superfoods Salad by Sew You Think You Can Cook
Loaded Chopped Salad by Simple and Savory

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ramen Burger with Peanut Sauce

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #SummerServed #CollectiveBias

Ramen Burgers with Peanut Sauce

Memorial Day has always been a big deal in my house.  When I was a kid, it meant school was almost over and I could practically taste that sweet freedom.  Now, it means it’s time to shake off that hibernation for good as the weather gets nicer and I head out to enjoy it at every possible moment.

This upcoming Memorial Day weekend is already packed.  We have dinner with friends planned, a festival, and a visit to the Hello Kitty food truck making a special appearance in our area.  Plus lots of cooking, because there’s always lots of cooking in my house.

Ramen Noodle Buns

Ramen Burgers with Bacon

In the winter I might cook dinner every single night of a month.  In the summer, I only skip maybe five nights a month at the most.  This means that while I have some favorite recipes I turn to again and again, I need to constantly be thinking outside of the box when it comes to keeping my taste buds interested.

It’s no secret that peanut butter is one of my favorite foods, but did you know it’s just as good in savory applications as it is in sweet ones.

Ramen Burgers with Peanut Sauce

Every good burger starts with great meat and a fabulous bun, but the sauce is the real star here.  It adds flavor and that gooey, messy goodness any burger totally needs.  And the star of this sauce is Peter Pan® Peanut Butter that I always pick up on my trips to Walmart.

Shopping at Walmart

I love Peter Pan Peanut Butter because it is made from wholesome, simple ingredients and is packed with protein.  Also, I can totally attest to the fact that it is just as good from the spoon as it is in a recipe like this sauce.

The peanut butter combines with other super flavorful ingredients like vinegar, garlic, and red pepper to take it to a super savory level.  All these flavors might not sound like they work together, but trust me, they do.

Ramen Burger with Peanut Sauce

Ramen Burger with Peanut Sauce

With this fun and out of the box sauce, I wanted to create a fun and out of the box bun.  Enter ramen noodle buns.  I was afraid these wouldn’t quite turn out, but they were pretty simple to make and brought tons of flavor and texture to the burgers.  Though there are a few steps to making the entire burger, some of it can be done ahead of time and the whole process is pretty fun and very rewarding.

I’m ready for all my summer adventures with these Ramen Burgers with Peanut Sauce and you will be too.  Be sure to get some more inspiration for your summer entertaining needs too!

Ramen Burger with Peanut Sauce

Ramen Burgers with Peanut Sauce

Ramen Burger with Peanut Sauce

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Ingredients

Burgers and Buns
1 pound 80/20 ground beef
3 packets ramen noodles
3 large eggs
¼ cup olive oil, divided
8 slices bacon, cooked
Peanut Sauce
2 tablespoons apple cider vinegar
2/3 cup Peter Pan Creamy Peanut Butter
2 cloves garlic
2 tablespoons soy sauce or liquid aminos
½ teaspoon red pepper flakes
2 tablespoons honey
½ teaspoon ground ginger
1/3 cup water, plus more if necessary

Instructions

  1. To make the sauce, place vinegar, peanut butter, garlic, soy sauce, red pepper flakes, honey, and ginger in a blender jar. Blend, adding the water as you blend, until a thick, yet pourable, completely emulsified sauce forms.
  2. Sauce may be stored in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 30 second increments until hot.
  3. Prepare the buns. Bring a large pot of water to a boil. Add ramen noodles and boil for 3 minutes. Drain noodles and place them in a large bowl. Add 1 seasoning packet from the noodles and stir. Allow to cool about 20 minutes. Add the 3 eggs and stir until well combined. Divide the noodles into 8 approximately equal portions.
  4. Form each portion into a bun shape and place on a parchment lined baking sheet. Refrigerate for at least an hour and up to overnight.
  5. Cook the burgers. Form the ground beef into 4 approximately equal patties. Preheat a large skillet over medium high heat. When hot, add 2 tablespoons oil followed by the burger patties. Cook for about 5 minutes on one side, flip, and cook for an additional 3-5 minutes, until golden brown and cooked through.
  6. Remove the burgers from the pan and place 4 noodle buns in the hot skillet with the beef fat. Cook for about 3 minutes on one side and an additional 3 on the other until golden brown and slightly crispy. Remove from the pan and add the remaining oil. Cook the rest of the noodle buns.
  7. Assemble the burgers. Place 4 noodle buns crispy side down on a plate. Top with burgers, followed by two slices of bacon, and a generous tablespoon of sauce. Top with the remaining buns, crispy side up and serve immediately.

Notes

Recipe is easily multiplied. Additional chilling time is necessary.

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Rotisserie Chicken Nachos #SundaySupper

Rotisserie Chicken Nachos

Have you watched 13 Reasons Why?  I just finished it Friday night and I have a few thoughts I’d like to share.  If you’re just here for the recipe, scroll down.  It’s tasty, gluten free, and crazy easy to make.  Otherwise, let’s dive right in.

First of all, 13 Reasons Why is good.  It’s just good TV – great actors, high production value, a story that keeps you interested.  It has all the ingredients a good TV show should have and even better you can watch all 13 episodes now.

Rotisserie Chicken Nachos

It’s received a lot of criticism for glamourizing suicide, but I don’t get that.  As someone who relates to Hannah, the main character, perhaps a little more than I would like, I feel like I can be confident when I say it does not glamourize suicide.

While I relate to her loneliness and unanswered cries for help, friendship, someone to give a shit, I don’t relate to the far more violent, impossible to deal with events that eventually lead her to end her life.  I won’t go into detail in case you haven’t watched yet, but I would not want to be in her shoes, yet I am sure there are some young girls out there who are.

Rotisserie Chicken Nachos

Instead of being criticized as promoting suicide, the series should be lauded for trying to open people’s eyes.  If you relate to Hannah, you hope desperately that it will make someone open their eyes and see you.  If you don’t relate to her, then you should know that there are other people who you affect in ways you might not realize.  Ways that are changing their lives for the worse, perhaps.  And you can change that.

The show isn’t going to cause a wave of suicide.  The scene when she finally kills herself made me cringe and cry, not smile and aspire to be like her.  Instead, it should cause a wave of kindness and understanding that stops suicides.  I think that’s what the creators of the show and Jay Asher, who wrote the book that I read about ten years ago, were intending.

Rotisserie Chicken Nachos

Rotisserie Chicken Nachos

To help people.  To stop suicides.  To promote kindness.  To cause someone to act to help another human being instead of to hurt them.  To understand that we all have issues and quirks, that we’re all weird.  There’s no such thing as normal.  And who would want to be something as mundane as normal anyway?  We all want to be loved and listened to.  We don’t want to be treated like trash.  We just want a chance to be happy and live our best lives.

Most of all, we don’t want to end up like Hannah for a variety of reasons.  I like to think that the show might save some lives and really make a difference.  Maybe there should be more shows like it to demonstrate through fiction what the real world can sometimes be like.

Rotisserie Chicken Nachos

It’s hard to transition into a recipe from here, but here’s what I’ll say about Rotisserie Chicken Nachos: they are super easy to make, gluten free, and delicious.  And food, whether savory like this or sweet like some of my favorite recipes, can bring people together and heal.  Share these nachos with someone who’s suffering.  Bring them a cake.  Bake them some cookies.  A little kindness can often go a long way.

Rotisserie Chicken Nachos #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2-4 servings

Ingredients

20 – 30 large corn tortilla chips (I used Simply Tostitos)
Meat from ½ large rotisserie chicken shredded into bite sized pieces
2 cups shredded cheese (I used a Mexican blend)
½ red onion, diced
Cilantro and parsley leaves
1 avocado, peeled, pitted, and diced
Sour cream, for serving

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place corn chips on a sheet pan or DIY foil pan for no clean up. Top with chicken and cheese. Bake for about 10 minutes until hot and bubbling.
  3. Top with onion, cilantro and parsley, and avocado. Serve immediately with dollops of sour cream.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Shelby from Grumpy’s Honeybunch for hosting!

Sunday Supper Easy Cinco de Mayo Recipes

APPETIZERS

DRINKS

ENTREES

SIDES AND SAUCES

SWEETS

TACOS

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

One Pan Mustard Crusted Halibut and Vegetables #SundaySupper

One Pan Mustard Crusted Halibut and Vegetables

I’ve changed a lot over the past few years.  One of those changes has to do with my insatiable desire to do things, particularly in nice weather.  Until, I move to California (dear universe, can we make that happen soon???), I hibernate in winter.

But give me a nice day, even a reasonably nice day, and I want to be out and about, doing things, experiencing things.

My favorite thing may be concerts.

One Pan Mustard Crusted Halibut and Vegetables

I’d enjoyed concerts as a kid.  I remember standing in line at Hudson’s (yep, I’m throwing it back with that one!) or sending Dad to stand in line when the tickets went on sale.  The lady in the Ticketmaster booth would pull out her big book of seating charts and point to the usually terrible place where our seats would be located.

But then I got scared.  I’m still scared of a lot of things.  I didn’t want to go to concerts.  Crowds!  Germs!  Late nights!

After skipping lots of shows I wanted to see, when Justin Timberlake and Jay Z announced they were coming to town, I knew I needed to be brave and go.

One Pan Mustard Crusted Halibut and Vegetables

I’m not going to tell you I didn’t have a meltdown the day before and day of, because I don’t like lying.  But I did have a great time and began, slowly, to go to more shows.

Flashforward to now, and I saw one show already (Bon Jovi – I’m posting about it later this week) and have tickets for four more with hopes to add OneRepublic and an open mind to any new tours that might be announced.

I realized something the other day.  Concerts are my Prozac.  Music is a powerful thing in and of itself.  But there’s something about being there in person, an anonymous face in a crowd of twenty thousand or more people.  The music so loud your body vibrates.

One Pan Oven Roasted Halibut and Vegetables

No one looks at you funny for dancing and jumping up and down and singing louder than you thought was possible.  In fact, sometimes they look at you funny if you don’t do those things.

It’s cathartic, a healing experience that makes my problems fall away.  You can’t worry when you’re screaming and taking pictures and waving your hands in the air.  You can’t.  you just can’t.

There’s no experience like it.  Not watching a movie or seeing a play or shopping.  All those things have fissures, quiet moments when bad, negative thoughts creep in and bring you down and out of the moment.

If you don’t believe me or say concerts aren’t your jam, that’s cool.  You’re not alone, I asked twelve, yes twelve people to see Bon Jovi and ended up going with Mom.  Which really, was a blessing in disguise, because she’s my person.  And we should experience transcendental experiences with our person.  But I’ll be over here working out my demons and searching for more concerts to attend.

One Pan Oven Roasted Halibut and Vegetables

Also making One Pan Mustard Crusted Halibut and Vegetables because concerts require serious sustenance.  This meal is healthy, gluten free, and Whole30.  It celebrates spring with some of the first of the season Alaskan halibut and ramps.  Once it’s in the oven, you are free to catch up on chores or Netflix and then dinner is served.

One Pan Mustard Crusted Halibut and Vegetables #SundaySupper

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 3 servings

Ingredients

1 ½ pounds wild Alaskan halibut
¼ cup yellow mustard (I love Raye’s)
¼ cup olive oil
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
½ teaspoon kosher salt, optional
1 large red onion, cut into wedges
1 pound cremini mushrooms, cleaned and stems removed
1 pound ramps, cleaned
Lemon, for serving

Instructions

  1. Preheat oven to 400 degrees F.
  2. Arrange onion and mushrooms around the edges of a large, rimmed, nonstick baking tray. Season with pepper, red pepper flakes, and salt. Drizzle oil over the vegetables and the center of the tray. Make sure the entire tray is coated in oil.
  3. Place the halibut in the center of the tray and spread evenly with mustard. Bake for 20 minutes.
  4. Add the ramps to the tray and bake an additional approximately 15 minutes until halibut is cooked through and flaky. Cooking time will depend on how thick your fish is.
  5. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 2 days.
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Don’t forget to check out the other Sunday Supper recipes!  Thanks to Claire McEwen of Sprinkles and Sprouts for hosting!

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tropical Fruit Salsa #SundaySupper

Tropical Fruit Salsa

Mom always says everything looks worse when you’re tired.  While I have learned that Mom is pretty much always right, I had an epiphany about this the other night, when I was very, very tired.  By the way, I don’t mean that in a snarky way … Mom really is almost always right.  Seriously, it’s kind of freaky.

Back to the epiphany.  I began thinking about her statement and I have my own spin on it.  Maybe we just see the truth, a harsh reality when we’re tired.  We see things with eyes that don’t have the energy to rose color our surroundings.

Tropical Fruit Salsa

There’s nothing wrong with trying to put a positive spin on things, see the good in the bad, find the hope in the dark, but maybe sometimes we need a wakeup call, and that is what being tired, really, really tired brings.

It shows us our faults and those of our surroundings.  This isn’t necessarily a bad thing.  We can all use to take a harsh look in the mirror sometimes.  That glimpse of reality, even if it is short lived, can stick with us, and teach us how to make things better.

Tropical Fruit Salsa

We can’t change what is wrong if we never see it in the first place.  Or worse, if we don’t see it until it is too late.

So the other day and night I was wiped out after the Bon Jovi concert (more on that next week – it was worth every lost moment of sleep), I learned a little more about me than I had known before and found some of the drive to fix things the next day.

And also to make this Tropical Fruit Salsa.  Full of fresh, vibrant colors and flavors, don’t you just want to dive right in to this healthy, vegan, gluten free, Whole30 dip, snack, salad, side?  I love mixing fruit and vegetables, sweet and spicy, and this salsa has some of my favorites.

Tropical Fruit Salsa

Tomatoes.  Pineapple.  Onion.  Cucumber.  Jalapeno.  Mango.  Serve this with fish, beef, pork, chips, or just a fork.  And then solve the problems of your world.

Tropical Fruit Salsa

Tropical Fruit Salsa #SundaySupper

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Varies

Ingredients

2 1 inch thick slices of pineapple, peeled, cored, and sliced
1 mango, cut off the seed, peeled, and diced
1 cup cherry tomatoes, halved
1 jalapeno, seeded, minced
1 red onion, diced
1 English cucumber, peeled and diced
Juice of 1 lemon
1 teaspoon freshly ground black pepper
Salt to taste, optional

Instructions

  1. In a large bowl, stir together pineapple, mango, tomatoes, jalapeno, onion, and cucumber. Add the lemon juice, pepper, and salt, if using. Stir to combine. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Rini from Healing Tomato for hosting!

Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

The other day I was surprised when one of my friends said she had recently been anxious.

It’s not that I have the exclusive rights to anxiety.  Trust me, I don’t want them.  It’s that she always seemed rather unflappable.

It made me realize that we all have anxiety about some things.  They might all be different but one of the universal truths of human existence is that we are all scared of something.  It might make our hearts race or keep us up at night or ruin our appetites.  Like the things that cause our anxiety our reaction to it is equally as unique to us.

Brisket Sweet Potato Chili

It provided me comfort, not because I want everyone to be anxious, even if misery does love company sometimes, but because it was reassuring that I am not alone.  In this way I am not special.  She could understand part, even a small part, of how I feel a lot of the time.

While it may seem like we are all so different, there are a few things here and there that connect us.  Fear.  Joy.  Laughter.  We all have our ups and downs, even if some of us hide the downs better than others.  No one is immune.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

When I need comfort, I turn to this Brisket Sweet Potato Chili.  It is healthy, gluten free, and Whole30 approved, and supremely comforting with a warm spice that hits you just enough in the back of the throat.

The Whole30 made me fall madly in love with sweet potatoes and they add a creamy richness here with some vegetable help from kale, fennel, onion, peppers, and carrots.

Take comfort in the fact that we are not alone and this chili is here to save the day.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

Prep Time: 30 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6 servings

Ingredients

¼ cup olive oil
3 pounds brisket, trimmed of fat and cut into 1 to 2 inch cubes
2 2 inch pieces brisket fat
2 large onions, diced, divided
2 jalapeno pepper, seeded and minced
2 small or 1 large poblano pepper, seeded and diced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
32 ounces Whole30 approved stock (I used Imagine Organic low sodium)
16 ounces water
1 bulb fennel, sliced
2 large sweet potatoes, diced
1 bunch carrots, peeled and sliced
1 bunch kale, stems removed

Instructions

  1. Preheat a large stock pot over medium high heat. Once hot, add the oil. Add the brisket, fat, jalapeno and poblano peppers, and 1 onion. Cook for 3 minutes. Add the cumin, coriander, turmeric, pepper, and pepper flakes. Flip meat and cook for about 3 minutes more until browned.
  2. Add stock and water, bring to a boil, and reduce to a simmer. Place a lid on the pot and cook for about 2 hours, stirring occasionally, adding more water if needed.
  3. Add the remaining onion, fennel, potatoes, and carrots and cook for an additional hour with the lid on, stirring occasionally.
  4. Remove the lid and taste for seasoning. Add more spice, pepper, or some salt as suits your taste. Add the kale. Cook for an additional 20 minutes with the lid off to allow the liquid to reduce. Serve immediately. Chili may also be stored in the refrigerator in an airtight container for 3 days or frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until piping hot.

Notes

Cooking time is not all active - just occasional stirring.

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