Not-So-Vegan Tacos and Watermelon Feta Salad

Dinner night has been on a bit of a hiatus lately, as we are all very popular ladies with demanding social lives.... Or perhaps we just over-commit? Either way, I'm FINALLY writing this blog post, a few weeks late. Sabrina found an awesome recipe for vegan tacos, and what we found out is that they were really good with cheese on them. And sour cream. You could easily make the recipe with it's original vegan intentions, and I'm sure that's great too. To balance out the spicy tacos (and these can be quite hot if you want to make them that way) I made a Watermelon and Feta salad recipe I'd been eyeing up for a while. Stephanie got dessert, which was white wine. 

Not So Vegan - Vegan Tacos

1 teaspoon canola oil

2/3 cupfinely chopped onion

1 small clove garlic, minced

2/3 cup dried lentils, rinsed

1 tablespoon taco seasoning, or to taste (I used about 1/2 pouch of Old El Paso Hot & Spicy...it absorbs so became quite spicy!)

1 2/3 cups chicken broth

2/3 cup salsa (prefer homemade)

12 taco shells or tortillas

Saute garlic and onion in oil.  Add lentils and and chicken broth, and bring to a boil (most of the broth will absorb into the beans),   stir in taco seasoning.  Add salsa and mash lentils and salsa together.  Serve with your favorite taco fixings!

 

 

These tacos were nice and spicy, but the spice level can be easily adjusted for northern taste buds by adding regular taco seasoning. Lentils are a great source of protein and antioxidants, and they were a great play on taco meat!

*this picture was taken at a later date.  Originally we made beautiful tacos in a crispy corn shell...but we were so excited to eat them that we forgot to take the picture.  :)
 

Watermelon Feta Salad

-3 cups cubed watermelon

-1/2 cup diced red onions

-1 container feta cheese

-1/4 cup chopped fresh mint

- 1 T. lime juice

Directions: Combine all ingredients in a bowl and let sit for one hour before serving.
 

 

This salad was a perfect compliment to the spicy tacos, with the fresh juicy watermelon and salty feta. This combination sounds a bit odd at first, but tastes grand. It will be a welcome addition to my meals this summer when melons are nice and fresh!
 

 

Our meal was triumphant, we made some different sorts of fare and the experiments turned out fabulous! We should be on a more regular schedule again now, so stay tuned!

 

Slow Cooking and Time Saving!

It's been a while since the 3 of us have gotten together.  The snow is melting, and Spring/Summer activities are already underway.  While it is difficult for 3 awesome ladies to coordinate schedules in our busy lives, one thing anyone that can add delicious meals to anyone's time crunch...slow cooker!  Seriously whoever invented the crock pot was an absolute genius.  Fast and delicious!

Bayou Bourbon Pulled Pork

- I Pork Roast (shoulder)

- BBQ Sauce (desired amount)

(I used 1/2 bottle Tastefully Simply Bayou Bourbon Glaze)

- 1/4 Teaspoon Salt

- in addition, some salt, pepper to taste.

 

Directions:  Couldn't be easier!  Add a little oil to a and bring to Medium Heat.  Add the salt/pepper to the roast to trap in the flavor.  Sear the roast on all sides and edges.  Just enough to brown.  This will seal in the juices.  Next put that whole roast in your crock pot and set on High.  Walk away.  Get your spring cleaning done!

Next - after about....5-6 hours, remove the pork from the cooker and place on a big platter or cutting board.  Using 1 fork, hold the roast in place, and use a second fork, to pull the meat apart in shreds.   When all the meat is shredded, add the shredded pork back into the slow cooker, add your bbq sauce, and set on low until ready to eat!

 

Artichoke & Spinach Dip

- 8 oz cream cheese

- 1 Cup shredded swiss cheese

1 packet Tastefully Simple Warm Artichoke & Spinach Dip Mix

(yes, two TS products in one blog...major time savor!)

 

*No, it's not mold on the bun...it's dip.  :)

 

Soften cream cheese, and mix with 3/4 Cups of the swiss cheese and dip mix.  Chill for an hour.  Once chilled and the ingredients have set, you can either reheat and add remaining cheese to the top, OR....since we're on a slow cooker discussion....set in in a dip warmer on low, and forget it!

 

Serve with a nice kaiser roll or crusty bread with cheese or onion if you choose, and veggies, crackers or chips for the dip!

 

Slow cookers leave your house smelling delicious while giving you the freedom to get done all those pesky weekend tasks that need to be done.  And when you're done - bon appetit!

 

 

 

 

"Pasta, Salad, Dessert, OH MY!"

Last week, or perhaps it may have been the week before (I'm a little late in posting!) we had yet another very successful dinner night that ended with satisfied bellies.

 

 

 

Cheesy Creamy Chicken Alfredo

prepared by:  Stephanie

(makes 4 servings)

 

4 small handfuls fettuccine

2 boneless, skinless chicken breasts

2 tablespoons cream cheese

1 pint heavy cream

1/2 cup butter

3/4 cup Parmesan cheese

1 teaspoon garlic powder

1/4 cup shredded mozzarella (cause that's how we roll)

1 -2 Roma tomatoes

 

Directions:  Dice chicken into bit size pieces and cook thoroughly.  Dice tomatoes so they will be ready when time. Fill large pot slightly over half-full with water and bring to a boil.  Once boiling, add noodles and keep burner on medium-high.   In separate saucepan, stir together cream, butter, and cream cheese until melted.  Add mozzarella if you choose (or...put it on top of the noodles before pouring the sauce on).  Check noodles (can take about 10 minutes, but best to check stiffness.  Should be very bendy and a little sticky)  Add Parmesan and garlic powder and simmer on low for roughly 10 minutes (won't hurt to go longer).  Add the cooked chicken and diced tomatoes to the mix.  Add parsley flakes for garnish!  Serve up your dish!

 

 

Different Garden Salad

prepared by:  Kala

 

1 head chopped Romain lettuce

banana pepper rings

1/2 cup chopped roasted red pepper

1/2 cup diced cucumber

1 Tablespoon Parmesan per salad

croutons

salad dressing of choice (we used Honey Mustard Chipotle and it was GOOD!)

 

Directions:  Combine ingredients in 4 bowls in and mow!

 

Chocolate Pudding w/ Strawberries

prepared by:  Sabrina

 

1 box instant chocolate pudding

12 medium sized strawberries

2 Cups cold Milk

Cool Whip!

 

Directions:  Easy Peasy.  Whisk together pudding mix and cold milk.  Pour equal amounts into 4 containers and place in fridge to set.  Takes about 10 minutes.  Slice strawberries.  Place berries on top of pudding and top with cool whip!  YUM!

 

Phase 1:

 

Phase 2:

 

 

What are we going to make next week?  We are not even sure yet!  A surprise to us will be our surprise to you!

 

 

 



Americana Night!

This last week we were thinking of doing something American-esque, plain and simple. It started with my explanation of the Rachel sandwich, the estranged sister of Reuben. There was some debate about what to make with it, but sweet potato fries and a banana cream pie were just what the doctor ordered!

Rachel Sandwich

-1 loaf marble rye

-1 cup saurkraut

- swiss cheese slices

-sliced turkey

- Thousand Island dressing

Directions: Spray two slices of marble rye with cooking spray. Place slices of turkey, swiss cheese slices and however much saurkraut you want and bake at 350 degrees on baking sheet or grill in a pan until browned and cheese melted. Serve with dressing on the side.

We wound up using cheddar in these because I forgot the cheese.....Whoops! But it was still delicious!

Sweet Potato Fries

- 3 sweet potatoes, washed and peeled. Chop in to strips and toss with olive oil, salt, pepper and seasoning salt. Bake at 350 degrees 25-30 minutes, flipping as needed.

Yum!

Banana Cream Pie

-3/4 sugar

-1/3 cup flour

 

-¼ tsp salt

-2 cups milk

-3 egg yolks beaten

-2 tablespoons butter

-1 ¼ teaspoon vanilla

 

-  inch graham cracker crust

-3-4 sliced bananas

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes - don't stop stirring or it will stick. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

3. Slice bananas into the pie crust. Top with pudding mixture.

4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

It tasted even better than it looks, if you can believe it!

So we could have made burgers and fries, which are always a winner, but this turned out even better than we expected, and started a Rachel eating spree for us all!

"Soup's On!"

"Soup's On!" is what my mother used to say when dinner was ready.  It always bothered me considering we never actually had "soup" but supposedly this is a common expression meaning simply "Dinner is ready".  Well, this time, we did have soup and so I found it a more appropriate time to say "Soup's On!" and in good time too, as Old Man Winter has finally dropped in to say hello to the Northland!  We enjoyed our warm soup accompanied by delicious cornbread muffins and salad! 

Spicy Chicken Corn Chowder

Prepared by: Sabrina

3 Large Chicken Breasts (cut into bite sized pieces)

3 Tablespoons Butter

I Diced Red Bell Pepper

1 Diced Green Bell Pepper

1 Diced Small Onion

1 Bushel Green Onions

5 Diced Baby Red Potatoes

2 Cans Cream Corn

5 Cups Water

3 Chicken Bouillon Cubes

I Tablespoon Minced Garlic

Up to 2 Tablespoons Red Pepper Flakes (beware...start small like 1/2 Tablespoon or none at all if you do not care for spicy)

2/3 Cups Sour Cream

Directions: In large pot, saute chicken and veggies in the butter until cooked.  Add the water and bouillon cubes and cook on Medium-High for about 10 minutes.  Add the cream corn, garlic, and red pepper flakes and cook for about 10 more minutes.  Next add the sour cream and stir.  Voila!

Parmesan & Herb Cornbread Muffins

Prepared by: Kala

1 Cup Flour

1 Cup Cornmeal

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon salt

1 Stick Melted Butter

1/3 Cup Honey

1 Egg

1 Cup Buttermilk

1/2 Cup Parmesan

1 teaspoon each:

Basil, Garlic Powder, Oregano

Directions: Preheat oven to 350.  Line and spray muffin tins.  Combine wet and dry ingredients separately (leaving Parmesan and herbs out), whisking to combine.  Fold the wet ingredients into the dry ingredients. Then fold in the Parmesan and herbs  Bake 20 -25 minutes until toothpick comes out clean.

Pear Salad

Prepared by: Stephanie

1 Cup Chopped Romain

1/4 diced Pear (fresh or canned)

6 Wasabi Soy Almonds

2 Tablespoons Chopped Red Onion
1/3 Chopped Avocado

Bleu Cheese Dressing

Directions: Toss ingredients in a bowl and enjoy!
 

As usual, dinner night was amazing, and warmed our bellies during the cold evening.  Next week, we're doing dinner sandwich style!  Stay tuned!

 



Egg roll Extravaganza!

We've been kicking around the idea of making a bunch of different kinds of egg rolls for dinner for some time now, and this Friday we actually got around to it. I know that I personally could sustain life off regular egg rolls for many years. We got a little crazy and made 3 non-traditional egg rolls, and now we will share our brilliant ideas with all of you.

Cheeseburger Egg Roll

- 1 package egg roll wrappers

- 1 lb. lean ground beef

-1/2 medium red onion, chopped

-1 t. olive oil

-1 cup shredded cheddar cheese

-1/2 cup pickles, diced

- pinch salt

-1 T. Parsley

-2 T. worcestershire sauce

-1 egg white

- ketchup and mustard for dipping

Directions: In medium saucepan saute' onion 5 minutes until fragrant, then add beef and brown.  Add worcestershire sauce, salt and parsley, then cool. When cooled, add cheese and pickles. Wrap in egg roll wrappers sealing with egg white and deep fry or bake at 350 degrees 15 minutes until golden brown. Serve with ketchup and mustard.

Caprese Egg Rolls

-1 package egg roll wrappers

-1 package fresh mozzarella

-1/2 cup fresh chopped basil

-1 medium tomato, diced

-pinch of salt and pepper

Directions: Combine filling in egg roll wrapper and deep fry or bake at 350 degrees 15 minutes or until golden brown.

Pepperoni Pizza Egg Rolls

- 1 package pepperoni

-1 package egg roll wrappers

- 1/2 cup pizza sauce

- 1 cup mozzarella or provolone cheese

- any other pizza toppings you want

Directions: combine fillings and seal in egg roll wrapper with egg white. Deep fry or bake at 350 degrees 15 minutes or until golden brown.

Jalapeno' Cream Cheese Bites with Bacon

-6 jalapenos cut in half, seeds removed

-1/2 cup cream cheese

-6 pieces bacon

Directions: Fill halved jalapenos with scoops of cream cheese, place back together and wrap with bacon. Cook in 350 degree oven 30-45 minutes, until bacon is cooked and jalapeno is soft.

Yes, that is an astoundingly big pile of egg rolls. No, we didn't cut them open to show you their awesome insides because we were too excited to eat them. Sorry!

These were also amazing. I personally did not eat one in fear of my touchy spice stomach, and even the spice a -holics thought they were a bit spicy, so make sure you can hang with some seriously hot shit, or use sweeter peppers. 

It was a success as usual, and all three egg rolls were totally delicious. Food Network has been calling us non-stop, and we're fending the offers for our own cooking show off with spatulas. ( Excuse my Sunday night before the work week fantasy here....)  We also had an amazing side salad to cut the greasy chow factor, but we've already shared that recipe with you fine folks already. Happy New Year's everyone! Hopefully one of your resolutions is to try lots of fun new recipes!

Cheers!

Well, I'm a little late with this post with all the hustle bustle of the holidays, but it was a great holiday, and we'll drink to that!  This year instead of making dinner, we gals decided to order in, as we made holiday booze-goodies!  A great gift for those who like their alcoholic beverages, and also, great to keep around the house for yourself as well. 

 

Yummy Gummies

Gummy Bears

Vanilla Vodka (or your preferred flavor)

 

Directions:  Soak Gummy Bears in vanilla vodka.  :) 

 I found them to be perfect at about 3 days soaked.

 

 

Apple Pie Liquor

1 gallon Apple Cider

1/2 gallon Apple Juice

1 Cup Sugar

1 Liter Everclear

5-6 Cinnamon Sticks

 

 

Directions:  Bring first 4 ingredients (NOT EVERCLEAR) to a boil.  Then let cool and add the Everclear.  (be very careful:  extremely flammable)  Makes about 2.5 gallons.

 

 

Whiskey Cherries

Maraschino Cherries

Whiskey of choice

 

Directions:  Drain juice from cherries.  Add whiskey in the jar-ro (that was for any Metallica fans).  Let soak several days.  Eat alone, add to cakes, or put in your drink! 

 

Irish Creme

I cup heavy whipping cream OR half and half (we used half and half)

1 can sweetened condensed milk

1 2/3 cup Jameson Irish Whiskey

2 tablespoons chocolate syrup

1 teaspoon instant coffee granules

1 teaspoon vanilla.

 

Directions:  Stir 'em all together!  Makes about 1.5 gallons.

 

Cheers!  And Happy Holidays!