Chicken/Turkey Sloppy Joes

1 lb ground chicken

1 lb ground turkey sausage (like a breakfast sausage)

1 med finely chopped onion

1 finely chopped yellow bell pepper

1 canned petite diced tomatoes

Garlic, salt, pepper, seasonings

Brown meat in oil and or butter, add inion, bell, tomatoes and sauté 10 minutes.

Add below, continue to mix and cook:

3 T tomatoes paste

1/2 C ketchup

3 T worchestshire sauce

1/2 t cumin

1 t paprika

Cook down, add more ketchup if necessity, this holds the mince together.

Serve on toasted sourdough with mayo, mustard, pickles

Chunky Zucchini, Chicken, Potato, Lemon Soup

Brown boneless chicken in olive oil, salt & pepper, lots of lemon pepper if you have it, add 2 chopped yellow onions. Add 3 cups white wine, cook down for10 minutes. Add 3 cups water + 3 chicken bouillon cubes. Add 2 cubes cubed yellow potatoes (with skin), simmer 10 min. Add 2 cups chopped zucchini. Simmer 10 min more. Turn off heat, add 5 minced green onion, zest from large lemon and juice from same lemon. Yum! Very fresh and healthy.

Lighter Jambalaya, if there is such a thing....

A traditional Jambalaya is loaded with sausages, ham, smoked pork, chicken with the skin crisped and left on, often prawns, 
bacon and just about anything else you desire. 

Out of having little in the house to create this dish with one evening, and being lazy and not wanting to run to the grocery,  I opted to use a bag of frozen chicken thighs that were skinless and boneless
(sure, fine, I'm ok with this)  and a ring of lean turkey Kielbasa. 

The spices and are so "strong" that really they make the dish...

I think I'm going to stick to this version most of the time,          

at least when we should be more calorie conscientious.  

Lighter Chicken Jambalaya

8 to 10 Boneless / skinless Chicken Thighs
1 large Yellow Onion, coarsely chopped
3 Celery stalks, diced, about 1 cup
1 Red Bell, diced
1 C diced Carrots
1/2 C shopped Green Onion
4 cloves Garlic, minced
1 ring, Turkey Kielbasa, sliced at an angle, into 1/2 inch rings
1 t Salt
1 t ground Pepper
1/2 t Cayenne
1/2 t Chili Powder
2 whole Bay Leaves
1/2 t dried Thyme
1/4 t ground Cloves
1/2 t dried Basil
1/8 t Mace
2 C Brown Rice
4 C Water
3 Chicken Bouillon cubes

Saute in large heavy pot, chicken thighs in olive oil until browned, about 4 to 5 minutes per side. Remove from pan, keep in oven safe dish in oven on low... or not, you will be adding it back in soon.

Saute the vegetables in the same pot; onions, celery, carrots, bell pepper for 5+ minutes until they begin to soften. Add in garlic, cook & stir for 3 more minutes.

Add in sausage and all spices. Stir throughly for 2 or 3 minutes. Add in rice, stir and coat rice well with oils and spices. Add water, bouillon cubes and chicken along with juices that collected in dish.

Cover with lid and place in oven that's been preheated to 375˚. Roast for 45 minutes to 1 hour. Checking half way through for moisture and to stir. Dish is done when rice is just cooked through.

Serve with yogurt to cool off spices.

Note: When chopping and cutting up ingredients, keep pieces uniform if possible, sort of small bite size pieces. The chicken can be put back in the pot in whole pieces or just pulled in half, it will break into smaller pieces as the dish is stirred.

Enjoy!

Sticky Bun Breakfast Ring

This recipe is just so easy and Ultra Yummy! 

I found it while browsing the Internet - which I do all too often - changed it up a tad - and we devoured it all in less than 5 minutes:

2 Lg. Tubes Refrigerator Buttermilk Biscuits
4 Tbsp. Butter, melted (half stick)
1/2 C. Pancake Syrup
1/2 C. Packed Brown Sugar
1/2 tsp. Cinnamon
1/2+ Chopped assorted Nuts, I usually use Walnuts. Pecans are yummy too! Or mix any combo.

Preheat oven to 375˙
Spray a fluted bundt pan with non-stick spray. Melt the butter and syrup in a glass (heat-proof) small measuring cup in the microwave (20 to 30 seconds) mix well and set aside. In another bowl, mix the brown sugar, cinnamon, and nuts. Pour half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Pull apart the biscuits and stack vertically around the bottom of the pan, overlapping edges (closely together) to form a ring. End with remaining syrup and sugar mixtures poured evenly on the top. Bake at 375 degrees for approximately 25 to 30 minutes or until golden brown.

This is what it looks like coming out of the oven. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy! Note: Don't let cool too long, the warm and melted sugars begin to get sticky and won't release out of the pan.

Great Party Brunch idea: I pre-assembled 3 of these, and refrigerated early in the morning of the party. Popped one in at a time, baked and served warm.

Enjoy!!!!!

When Life Gives You Stale Bread, Make Croutons... Really!

This morning I wanted to make a yummy sandwich concocted from the many Easter leftovers. I thought about a basic ham and cheese sandwich, classic. Then I thought of making ham salad like my dad used to make, although I knew I wouldn’t be able to make it like he did. He was from the mid-West and I think that’s a requirement to make ham salad and the like. Then I was studying the plethora of cheeses we laid out this last Sunday, and doing some type of open faced grilled/broiled cheese sandwich. Yum! Egg salad, maybe...

So I swiveled around to the bread box, because killer bread is what makes all sandwiches....right? Hum; that sourdough loaf is stale, this bag of garlic/rosemary is stale, and so on. 

“Bummed” 

I can hear my husband now, “We waste so much food in this house!” When the reality is  is; we eat allot, we feed allot of people. So for as much as I buy and prepare, we really don’t throw away allot, he just likes to add it to ‘how all the lights are always on making our house look like a Christmas tree’.

I love croutons, and make them from time to time for salads, but never have I made several weeks worth in one sitting. I get out the serrated bread knife and start cubing. Seriously, bowls and bowls of cubed, stale bread. Tossing them in olive oil, sprinkling them with more herbs and seasonings and spreading out in several batches on a large cookie sheet. Baking them in a hot, 450˚ oven, the house smells fabulous!

Now, I know croutons are not calorie free, but moderation, yes? 

I find myself back in the fridge, pulling out the lettuce, celery, cucumbers, hard boiled eggs. Back to making something yummy for lunch at this point, and maybe a bit healthier. ;~)

Mule Days - Bishop California

Fun was had by all at Bishop Mule Days this past Memorial Day Weekend. Mules, Donkeys, Jack Asses had us all entertained.

Weather was perfect, warm, a bit breezy but the surrounding mountain ranges covered in snow took our breath away.

Looking forward to next year's trip already!

2010’s Color of the Year

Pantone’s pick for 2010’s trend color is #15-5519 - which is consider Turquoise - one of my favorites. 

 

The soothing blue-green coordinates with sooooo many other colors; browns, grays, black, yellows, metallics, and you can adapt Turquoise to so many different styles; South Western, Contemporary, Retro, Sixties. 

Plus... think how tan you look when wearing it!

I’m thrilled with this year’s choice from Pantone. The way the delegations come about is a little complicated. Pantone watches the designers and fashion forecasters and they in turn watch Pantone. But the Pantone color wheel is what the designers and retailers reference when placing orders with factories.

Their article is attached as well as a few products from Hootenanny featuring this lovely color. Enjoy!

http://www.pantone.com/pages/pantone/Pantone.aspx?pg=20705&ca=4