Spinach Salad with Spicy Roasted Potatoes

This is my first blog this year folks.  I won't go into everything that has been going on, but believe me, it's been really crazy since the early part of February.  I believe I am seeing the light at the end of the tunnel now, (thank the Lord), and feel more energetic and have been REALLY wanting to create something new and interesting to serve for dinner.  I came up with this recipe by radically tweaking one that was on Martha Stewart's website.  I wanted to use some Turkey Bacon I had and also wanted a spinach salad.  So that was the inspiration that started me on my search for a recipe I would, of course, tweak to death. ;)

Glenn and I were pleasantly surprised with the outcome of this recipe and I hope you all will try it as well, and enjoy it as much as we did!  =D


Spinach Salad with Spicy Roasted Potatoes

This will make two decent size salads.  I use rimmed soup bowls for ours, but you can use pasta bowls for a larger one, taking note to adjust the ingredients.

Now let's begin:  Preheat oven to 400 degrees.

First, we are going to use my recipe for "Spicy Roasted Potatoes".  If you don't have the recipe then here's what you do;  I use an EVOO (extra virgin olive oil) that I infused with minced garlic and fresh crushed red pepper that Glenn grew and dried.  I don't measure how much I use though.  So if you don't have infused EVOO, just use plain Olive Oil and sprinkle some crushed red pepper and garlic powder on the potatoes before you bake them.

Ingredients:

2, or so, Tablespoons of your favorite EVOO
3 medium size potatoes
Season All (to taste)
Garlic Powder (optional)
Crushed Red Pepper (optional)
4 handfuls of fresh Baby Spinach (divided)
1/2 cup Italian Blend Cheese (divided for 2 salads)
4 strips Turkey Bacon (I use Oscar Mayer)
Red Wine Vinegar (to taste)
2 eggs (fried in Turkey Bacon drippings)
Sea Salt (to taste)
Fresh Cracked Pepper (to taste)

Wash 3 medium size potatoes and pat dry.  Cut in 1" cubes and place in a medium size glass bowl.  Drizzle your EVOO over the potatoes.  Using a large spoon, turn the potatoes over and few times to coat evenly.  Sprinkle "Season All" as you stir until all potatoes have some on it.  That stuff is salty so go easy on it.  If you want to make them spicier and don't have the infused EVOO, this is when you add your garlic powder and crush red pepper but again, GO EASY or the potatoes will be too spicy.

After making sure the potatoes are coated well, pour them out onto a medium size baking dish and put into your preheated oven, setting the bake time for 20-25 minutes.

Next, bring out a medium size skillet and place 4 strips of Turkey Bacon in it cooking them on medium/low until crispy.  Remove from skillet and place on paper towel to dry.  Set aside this skillet for later to fry the eggs.  (Trust me on this one!)  =D

While the potatoes are roasting in the oven, bring out your bowls and start assembling your salad.  Start with your fresh spinach using a couple of handfuls per bowl.  Sprinkle half the Italian Blend Cheese on each salad and once the bacon is dried, crumble it on top of the cheese.

When the potatoes are brown on one side and fork tender, loosen them from the pan with a thin spatula.  I let mine cool for just a moment while I crack my eggs into the skillet that was set aside earlier.  You can fry your eggs however you like.  Over easy is how Glenn and I like ours with a little salt and lots of fresh pepper.

Divide the potatoes up and put them in the salad.  Do a couple of quick splashes of Red Wine Vinegar and gentle lay your fried egg on top.  That's all there is to it.  I am not a big fan of eggs but this is delish, I tell ya!

Enjoy~

On The Go: Spicy Bean and Rice Burrito! :)

I absolutely love Southwestern Tex-Mex food like so many other people do, and this burrito is the easiest way to have a quick hot burrito for lunch for a fraction of what it would cost to go to a fast food restaurant during your lunch hour, plus it takes only a few minutes to put together.  You will need access to a microwave, but other than that, you can easily pack it up at home and heat it up for a minute or so during lunch giving you an inexpensive, tasty, satisfying and filling (meatless as well) hot meal.  =D

Here is what you will need to buy and do beforehand;

1 can Ranch Style beans (15 - 19 ounces depending on the brand)  "La Sierra" brand is 19 ounces, "Ranch Style" brand is 15 ounces.
1/2 of a Long Hot pepper, diced
1 cup filtered water
1 teaspoon "Superior Touch Better Than Bouillon" chicken base
1 cup Minute Rice
1 handful of sharp cheddar cheese
Taco size flour tortillas or corn tortillas

This recipe makes about 8 small burritos depending on how much you fill in each tortilla and reheats well.

In a small pan pour one cup of filtered water and place on the burner of your stove top.  Add 1 teaspoon "Better Than Bouillon" chicken base to the water and bring it to a rapid boil.  As soon as the water boils pour in the Minute Rice and stir once with a fork, turn off the heat or move to a cooled spot, then put on the fitted lid so rice can absorb the chicken broth water.

In another small pan, add your Ranch Style beans and the diced hot pepper bringing it to a boil then reducing to a simmer with a lid on the pan, allowing the peppers to infuse their flavors.   Simmer for about 2 minutes and remove from heating element.

It takes about 10 minutes or so for the Minute Rice to absorb the chicken broth but once there is no liquid in the bottom of pan under the rice then you can combine the hot beans with the rice blending them together.  At this point you can allow to cool and then store in the fridge for the next day, or go ahead and make you a burrito!

To make your burrito, you first must heat up the bean and rice mixture, if it is not hot already.  Heat about a cup full in a microwavable dish for about a minute.  Put a flour tortilla on a paper towel and heat for about 10 seconds.  Take the bean and rice mixture and put on the flour tortilla and add the shredded cheese.  Microwave for another 10 seconds or until cheese melts.  Garnish with whatever else you like as well.

There ya go!  It's tasty and fast, easy to prepare, and it didn't cost you $5 dollars to make a whole pot full!  ;)

Quick and Easy Stuffed Jalapeno Boats (appetizer)

 These sure are delicious, I am telling ya!  I tested them out on Glenn and he LOVED them.  I even used some jalapenos that were turning red but beware, they are much hotter when they turn!

Also, another tip;  be sure to wear gloves when you handle the peppers!  If you make contact with the raw pepper once you have cut it open, scrub your hands well in a bowl of 2 tablespoons of baking soda and a cup of water.  ;)

Bon Appétit!  =D

Ingredients
    •    6 ounces cream cheese, softened
    •    1/2 cup sharp cheddar, finely shredded
    •    1 teaspoon Cajun seasoning
    •    6 or 8 jalapeno peppers
   
Cooking Directions
    1.    Preheat oven to 350 degrees
    2.    In a small mixing bowl combine cream cheese, cheddar cheese, Cajun powder and blend well with a fork.
    3.    Slice jalapeno peppers in half lengthwise and remove seeds and innards
    4.    Fill each pepper slice with ½ ounce each of cream cheese mixture
    5.    Bake in a Pyrex or ceramic baking dish, that has been lightly sprayed with oil, for 20 minutes and serve!

Japanese Curly Noodles with Vegetables and Chicken

My kids loved Ramen noodles growing up.  We usually kept them as a backup for when I needed a break from cooking or for a quick hot lunch, but there comes a time when the whole "instant" thing needs to be for desperate moments of starvation or necessity and that's it.  The Japanese Curly Noodles are about the same as the Ramen, except you will be adding real ingredients instead of using a "flavor packet".  So I hope all my children and my followers will try this recipe I tweaked from researching recipes using curly noodles.  I think y'all will love it. :D

Ingredients:

2 Tablespoons Sesame oil
4 strips of Tyson boneless chicken breast tenderloins, (not breaded)
2 large cloves garlic or 4 small cloves minced
1 cup fresh snow peas washed and ends clipped
2 cups button mushrooms
1/2 cup fresh green onion
1 package Japanese Curly Noodles (5 ounces)
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1 Tablespoon Soy Sauce
2 teaspoons Better Than Bouillon chicken base

In a large skillet or wok add your sesame oil and heat to medium/low and cook the chicken tenders until the meat is white inside and thoroughly cooked.  Remove the chicken and pull the meat apart or dice into small pieces.  If needed add more sesame oil to the same skillet then throw in the minced garlic allowing it to simmer quickly in the oil for only a few seconds then add the mushrooms.  Allow to simmer stirring for about a minute coating the mushrooms with the oil.  Add the soy sauce, the Better Than Bouillon chicken base, red pepper flakes and green onion, stirring together as you continue cooking the mushrooms and green onion.

Meanwhile, in a separate medium size saucepan, heat enough water to cover both sections of curly noodles and add 1 teaspoon of sea salt to the water.  Once the water begins to rapidly boil, add the noodles and start breaking them up.  Be careful not to over cook the noodles ... they cook in just about 5 minutes.  Drain and rinse as directed, and set aside. 

To the skillet add the fresh snow peas stir frying them for about 2 minutes or until hot.  Add the Japanese noodles blending them in with your veggie and chicken mixture.

Bon Appétit!

Turkey Taco Salad with Beans ~

When I cook my ground turkey for taco salad I make a couple of pounds at a time so I have leftovers to make nachos or have tacos the next day.  I buy the seasoning mix in the commercial size containers at BJ's, where they carry the McCormick's brand of seasonings, but if you don't shop at BJ's you can buy the McCormick's Taco Seasoning that comes in the packets.  Take note of the amount of ground beef/turkey you will need per packet.  Also this salad is great to serve as a salad buffet allowing each individual to make their own.  :D

This is what you will need:

2 pounds of ground turkey meat, (This will make 8 to 10 salads or save some for next day nachos!)
Whatever it calls for on the packet of McCormick's Taco Seasoning
3/4 cup water per every packet of seasoning
1 can for every two pounds of meat, Dark Red Kidney Beans
Your favorite brand of Tortilla Chips placed in the bottom of a rimmed bowl
Torn pieces of lettuce for each bowl of salad placed on top of the Tortilla Chips

Have all your garnishes chopped and in serving bowls, before the meat is done, allowing the salads to be made by each individual depending on what garnishes they like. 

Cucumber quartered and sliced
Fresh green onion, chopped
Red onion, chopped
Celery stalks, chopped
Fresh Cow horn pepper, chopped (these are hot and optional!)
Cheddar or Mexican shredded cheese
Black Olives, sliced
Your favorite Salsa
Sour Cream
Guacamole

In a large non-stick skillet put your ground turkey meat and chop it up well as you simmer it on medium low.  Turkey cooks fast so watch the heat and adjust accordingly.  After browning meat, drain all excess fat off the meat and add the Taco seasoning and the water.  Allow this to cook for about 10 minutes then add your beans and stir.  Simmer on low until all water has been absorbed.

Now build your Taco salad!  You should already have chips and a handful of torn pieces of lettuce in each bowl ready for the meat and garnishes of your choice.  After I place chips and lettuce in the bowls, I add the celery, then red onion, cucumber, cow horn peppers, black olives, green onion, then once the meat and beans are cooked, add a serving spoonful to the top and sprinkle the cheese over the meat.  This salad does not have a particular dressing because the salsa and sour cream serve as the dressing.  Add salsa then sour cream and guacamole if you like.    ~Enjoy~

My Very Traditional Deviled Eggs~

Deviled eggs are a great side dish to know how to make and you can whip them up to take to any "Bring your own dish" party, serve them along with your Christmas Ham. or have as an appetizer.  Here is my recipe that my mother showed me how to make many years ago.

Deviled Eggs

First you need to figure out how many people you are going to need to make eggs for allowing at least 2 prepared deviled eggs per person and place the raw eggs in pot large enough so they each can sit on the bottom without stacking them.  Fill with water to cover and bring to a rolling boil.  Turn the heat off and place the lid on the pot.  Allow eggs to sit for about 20 minutes.  Take the pot of eggs and drain the hot water off and add cold water to cover eggs.  Let sit till they are cool enough to handle easily for peeling.

Once the eggs are peeled cut each egg in half removing the yolk with a spoon and putting them into a medium size bowl, then place each egg white half in a Tupperware container made for deviled eggs or on a platter lined with a paper towel so they don't slip around. 

After cutting up all the eggs, use a dinner fork to crumble the cooked egg yolk and start by adding your Sweet Pickle Relish (Mt. Olive brand, but not the sugarless!). 

To a dozen cooked eggs I use about a tablespoon of relish.  Mix the relish in to make sure there is enough but not too much to over power.  Next, add a little French's Yellow Mustard.  If you only make a dozen then you don't want to use about a teaspoon of mustard.  Next add the mayonnaise.  Don't add too much or the cooked yolk mixture will be too soggy.  Start with a tablespoon and keep adding little by little until you get  a thick but creamy consistency.  Then add your salt and pepper to TASTE.  Yes, do taste a small bit to make sure it has enough salt, pepper and balanced flavors. 

Fill each egg white half with a spoonful of the yolk mixture pressing it with the back side of a fork and then garnishing with paprika and cayenne (I usually do half with cayenne and half without.)

That's it!  Refrigerate and serve chilled on a Deviled Egg dish.

Throw Together - Chicken Fajitas :D

As for my comment below this recipe, I am happy to say I have experimented with the seasonings and measured the amounts of dry ingredients that replicated the flavor I was so fond of when I used McCormick's Fajita seasoning in the BOTTLE, not the paper package.  There is a big difference in the two products.  The paper package one has chili powder in it, which I don't care for in my fajitas .... leave that for your chili NOT your Fajitas. ;-)  Surprisingly though, you may just have all the ingredients on hand in your pantry except for maybe a fresh lime.

 Here's how you make them.

This recipe makes about 8 small Fajitas or 4 large depending on what size flour tortilla you use.

 Put all the dry seasonings into a small bowl before preparing chicken:

1 Tablespoon Onion Powder
2 teaspoon Garlic Powder
2 teaspoon Cumin
1 Tablespoon dried oregano
1 teaspoon Sea Salt (I go light on salt so add to taste)
1/2 teaspoon cracked black pepper
1/4 teaspoon Turbinado (unrefined sugar cane)

You will also need:
2-4 medium fresh Cuban Oregano leaves  (you can find these plants at your local plant shop)
3 good size cloves of garlic minced
1 nice juicy lime

Start with:
8 frozen (non-breaded) chicken tenders
1 Tablespoon EVOO (extra virgin olive oil)
Some of the seasoning mixture in bowl

Using a nonstick 10 inch skillet, add your EVOO and heat to medium as you place your chicken in the pan then turn the heat down to simmer.  Cook the chicken on low so as to allow for thawing and turn as soon as the meat is white on the bottom.  Once turned, sprinkle with your fingers, enough of the dry Fajita seasoning to cover each piece of chicken and allow to simmer.  Use half the lime on the chicken and save the other half to put on the vegetables.

While chicken is simmering prepare these ingredients:

1 large green bell pepper, washed, sliced in half, top and seeds cleared out, then cut in long slices.
1 large yellow onion, ends and skin removed then sliced in rings cut in half.
Mince the Cuban Oregano

You will also need:

2 Tablespoons EVOO
1 Tablespoon Fajita seasoning or whatever is left in your bowl of dry seasoning.
A splash of distilled white vinegar
Other half of the fresh lime

When your chicken has cooked and is no longer pink inside, pull apart into bite size pieces and set aside.  Add the EVOO to the same skillet you cooked the chicken in and turn the burner up to medium. Throw in your bell pepper, onion and fresh Cuban oregano.  Stir fry the veggies for a minute or so allowing them to "sweat" just a bit, then add your chicken back into the mixture.  Evenly distribute the Fajita seasoning and a splash of the vinegar, and the other half of the fresh lime, stirring often until onion is translucent.

Serve on heated flour tortillas and garnish with cheddar cheese and sour cream.  Olé!  :D