I’ve made it to my 365th post! It’s been rather fun most days cooking and creating my posts. Some days it has been a struggle coming up with my posts; not so much that I didn’t cook but more so that it didn’t seem blog worthy. I’ve been debating over the past few weeks if I should continue with daily posts or retreat a bit and perhaps post just a couple or so a week. I still haven’t decided but in the meantime here is my breakfast recipe of the day!
1/3 cup olive oil
3/4 cup sugar
4 o.z. cream cheese
3 ripe bananas
1/2 cup oatmeal
1 1/2 cups flour
1/2 cup wheat flour
1/2 tsp baking powder ~ I actually was out of baking powder so I used an 1/4 tsp cream of tartar and 1/8 tsp baking soda as a substitution
3/4 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips
Mix together oil, sugar and eggs. Stir in softened cream cheese and sliced bananas. Mix together oats, flours, baking powder, baking soda, and salt. Stir into banana mixture until just combined. Add chocolate chips and divide to oiled muffin cups about 3/4 full. I made 12 muffins and a mini loaf; I would estimate about 16 regular sized muffins could be made with this recipe. Bake at 375 degrees for 20 – 25 minutes.
I decided to stuff my pork burgers tonight with a bit of goat cheese. It was quite tasty; so much so that my mind was reeling with other ideas for stuffing; blue cheese, cheddar, bacon, jalapeno to name a few.
1 pound ground pork
4 o.z. soft goat cheese or any kind of cheese
salt and pepper and a bit of cayenne if desired
Take about 1/8 pound of the pork and make a thin patty. Crumble about 1 o.z. of the goat cheese on top.
Top with another 1/8 pound of pork.
Cook as desired. I went with a skillet tonight as it was dark and cold out; it took about 12 – 15 minutes over medium heat. A grill would work nicely too.
I am going to take the easy way out today and not so much post a recipe but instead my newest favorite drink. I am in love with the pomegranate juice; I have found that a little goes a long way though. Use either a flavored or plain vodka; something you like the flavor of; most days I just use plain vodka but occasionally I use some flavor infused versions too.
Vodka – any kind will work
In rocks glass filled with ice add a shot of vodka. Fill just shy of the top with cran-grape juice and add a splash of pomegranate juice. I used some of my flavored vodkas for a drink too; the cranberry lemon was very tasty. Mix it up anyway you like!
I am finishing up on some Christmas gifts and made a few seasonings today. One of which is a lemon pepper seasoning. This will be great on fish or chicken; actually I can’t really think of anything it wouldn’t be good on even vegetables would be delicious with this combination.
1 Tbs lemon zest ~ dehydrate if making ahead
1 Tbs black peppercorns
1 Tbs french thyme
2 Tbs kosher salt
1 tsp garlic powder
2 tsp paprika
In spice grinder combine lemon zest, peppercorns, and thyme until desired size. Combine with remaining ingredients and use as seasoning for your favorite foods.
Just a quick post for the yummy dinner Charles made today. Fresh mushrooms and beef are always delicious together and in a creamy sauce with noodles it’s even better.
6 o.z. Portobello mushrooms
1 1/2 pounds ground beef
1/2 medium onion
2 stalks celery
1/2 tsp brown mustard seed
1/2 tsp crushed red pepper
1/2 tsp marjoram
1 tsp thyme
1 tsp garlic
1/4 tsp cayenne
3 cups chicken stock
1 cup heavy cream
2 Tbs flour
1/4 cup water
Brown mushrooms, beef, onion, and celery in large skillet; drain if desired and add seasoning and chicken stock. Simmer for 10 – 15 minutes. Stir in cream and add to skillet. Whisk together flour and cold water, slowly stir into skillet and bring to a slight boil. Simmer for another 2 minutes until thickened and combined. Serve with noodles or rice.
In skillet sauté ground chuck until cooked through and no longer pink. Drain if desired and stir in taco seasoning, salsa, and black beans.
Spread into oiled casserole and sprinkle with cheese. Bake at 350 degrees for about 20 – 30 minutes until cheese in melted. Serve with your favorite toppings; avocado, green onion, black olives, sour cream, jalapeno, and of course tortilla chips.
It may sound like a fantastic splurge for have lobster tails for dinner, but at the grocery the other day they had frozen raw lobster tails for $6 each. I couldn’t resist picking up a couple for dinner. Oh so delicious. They were about 6 o.z. each and we thawed them before cooking. I let Charles do all the hard work; he cut the shells open and made a tasty butter with lemon and garlic to drizzle over them.
lemon, garlic, salt, pepper, or any desired seasonings
Cut open top of shells and remove the first few segments of shell.
Drizzle with butter; plain or seasoned to your liking and broil 2 – 3 inches from heat or about 1 minute per ounce; we did ours for about 7 minutes; shells will turn bright and meat will be white and lightly toasted. Serve with extra butter for dipping.
I’ve always enjoyed dipping oils in restaurants but had never tried my own version. This was very good; I gently toasted the garlic to bring out a more flavor and used some fresh rosemary too. We had this with a crusty baguette and some fresh steamed broccoli. I actually dipped some of the broccoli in too and it was oh so delicious!
1/4 cup extra virgin olive oil
3 cloves garlic
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 tsp black pepper
1 Tbs balsamic vinegar
1 Tbs rice vinegar
Heat small skillet over medium heat. Add minced garlic and 1 Tbs olive oil. Cook until garlic is very lightly toasted; add rosemary, remove from heat, then stir in remaining oil and the rest of the ingredients. Serve with bread for dipping.
I was working on using up some leftovers tonight and threw together a quick dish with some of my goodies in the fridge.
smoked sausage – about 4 o.z.
cooked chicken – about 1 cup cooked
onion – 1/4 cup or so
2-3 little bell peppers or one large one
1 tsp cumin
salt and pepper
1 – 2 tomatoes cut into wedges
In skillet combine sausage, chicken, onion, peppers, and jalapeno. Saute for about 8 minutes until heated through and peppers and onion are desired tenderness. Add cumin, salt and pepper; stir. Toss in tomatoes just before serving. Serve with tortilla shells and desired toppings.