Tuesday, February 24, 2009

Bacon & Mushroom Cheeseball

Warning! This is extremely high calorie and tastes reeeeeaaaallly good. So if you are dieting, refrain from consuming even one bite or you won't be able to stop!

7-10 fresh mushrooms - finely diced
1/4 Cup onion - finely diced
1 clove garlic - minced
1/2 lb. Bacon
12 oz. Cream Cheese - Room Temp.

Begin cooking bacon in a frying pan. Keep an eye on the bacon while you do these next few steps. Wash and drain mushrooms and finely dice enough for about 1-1 1/2 cups. Finely dice the onion and mince the garlic. Remove cooked bacon and drain on a paper towel. Reserve 2 tablespoons of bacon fat and sautee mushrooms, onion, and garlic until tender. Let cool. Finely chop cooled bacon & cream together bacon, mushroom & onion mixture, & cream cheese. Form into either one large cheese ball or lots of little ping pong ball sized ones. Roll in finely chopped nuts, cool for 2 hours for large ball and 1 hour for small balls. Serve with your favorite crackers. I like Multigrain Club House Crackers.

This is basically the Bacon Stuffed Mushroom recipe, so if you make those you can use the leftover filling to make a small cheese ball.

Thursday, February 19, 2009

Southwest Rice and Bean Burgers

This is surprisingly really good and really healthy! Makes a good dinner and an even better lunch item. I like it for lunch because you can keep the uncooked mixture in the fridge and cook one up at a moments notice. Which is really nice with Bryan working from home. I even froze half for later and it cooked up nicely. The only trick is that you really have to flip it carefully and be careful not to make the patties too big or else they tend to fall apart when you flip them. After both sides are cooked they hold together pretty well.
2 cups brown rice, cooked
1 can black or kidney beans, drained
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cloves garlic, minced
1/3 cup chopped onion
2 tablespoons chopped cilantro
1-3 tablespoons minced jalapeno or green chilies, (canned is fine)
1/4 cup salsa
1 egg white
1/4 cup to 1/2 cup flour
1 tablespoon olive oil
cheese, if desired

Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist. Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour. Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned, about 3-4 minutes per side. Sprinkle with cheese, reduce heat to low and cover with lid to melt cheese. Think of them kind of like a taco in how you dress them up. Lettuce, Tomato, Salsa, Sour cream, guacamole, just to name a few toppings.

Thursday, February 12, 2009

Eat Your Food!!!

One of my friends is a nutritionist and put this up on her blog! I stole the pics and did make them myself the next day! They were so fun, because the boys helped me make the faces and then loved it when I would yell and say OH NO you ate his nose!!! They ate everything!!! Thought it was cute enough to share!!

Tuesday, February 10, 2009

Burritos for Kids

I don't know about you all, but when it's taco night and it's time for the kiddos to eat their tacos it is a mess. They just can't keep the fillings inside of the taco. Everything goes spilling out of the end. But I have the perfect solution. I saw this on tv a while back and tried it and it works great.Take any of the clips that you have to keep chip bags closed and just clip it onto the end of the burrito. Whether you have this kind or the kind that you pinch to open, it doesn't matter. They both work great. My only suggestion is to warm up the tortilla first so that it doesn't tear as easily.

Monday, February 2, 2009

My Superbowl Lineup - BBQ Pulled Pork Sandwiches

We had a great spread for the Superbowl. Truthfully, I could care less about the Superbowl, but it's a good day to say thank you to the hubby and let him have a guy day. It was so easy too! I did all of the prep work the night before while the kids watched a movie. Then on Sunday all I had to do was cook the Mushrooms and put everything onto trays. Here's the lineup:
Pulled Pork Sandwiches
Garden Salad
Bacon Stuffed Mushrooms
Chunky Fresh Salsa
Mini Cheese Balls
Fresh Fruit dipped in Raspberry Yogurt
BBQ Pulled Pork Sandwiches

Enough boneless pork roast or boneless spareribs or any other really cheap pork cut of meat to feed your croud. I'd say about 1 lb per adult and 1/2 lb. per kid.

Your favorite BBQ Sauce.

Yummy rolls. I used French bread rolls.

Do this right before you go to bed. Place meat into a heavy duty foil envelope with all seems sealed tightly. In a large crockpot place a few canning jar ring lids on bottom to keep roast from cooking too much on the bottom. Pour water in to just cover the lids. Place meat on top of rings and put lid on the crockpot. Cook on low for about 13 hours. Remove foil envelope, rings, and water. Drain and reserve juice from the meat and place meat back into the crockpot. Separate the fat from juice and put the juice back with the meat. Keep warm until ready to serve. Serve on a bun then top with BBQ sauce. Yummy and easy!

Bacon Stuffed Mushrooms

I have had stuffed mushrooms before with sausage and I have never really liked them all that much. My friend Ashlynn introduced me to these babies. These ones have bacon and I think everyone knows that everything is better with bacon. I couldn't stop eating these bad boys. Here comes 3 more lbs of "baby" weight....
24 - 30 large fresh mushrooms
1/4 Cup onion - diced
1 clove garlic - minced
1/2 lb. Bacon
12 oz. Cream Cheese - Room Temp.

Begin cooking bacon in a frying pan. Wash and drain mushrooms and remove stems. Dice about 1-1 1/2 cups of stems, the onion, and garlic. Remove cooked bacon and drain on a paper towel. Dice bacon into small pieces. Reserve 2 tablespoons of bacon fat and sautee stems, onion, and garlic until tender. Let cool. Cream together bacon, onion mixture, & cream cheese. Spoon into mushroom caps and place on a greased cookie sheet. Top with a thin square of cheese. Cook at 375* for 8-10 minutes. Yummmy!

The leftover filling makes a great cheese ball as well! Way yummy!

Cindy's Fresh Chunky Salsa

I love this kind of snack. It's sooooo good and it's practically no guilt. 1 Can Kidney beans - drained
2 Cans Black beans - drained
1 Can Corn - drained (you can use frozen corn also)
2 Bell peppers - any color & diced
1 Red onion - diced
6-8 Roma tomatoes - diced
1 Avocados - diced
2 Fresh jalapenos - seeded & finely chopped
Juice of 4 limes
2 Cloves of garlic - minced
1 Bunch of cilantro - leaves only - chopped
Salt and Pepper to taste
(all of the above are optional and the amounts can be more or less)

Mix all ingrediants in large bowl. Enjoy with tortilla chips, on quesodillas, on salad, or basically anywhere you might use regular salsa. I like to wear rubber gloves when I chop the Jalapenos because it never fails that a little juice will stick with you and it only takes one wipe of the eye to learn.

Cheese Ball

It's safe to say that I am a bit of a germ-a-phobe. I don't mind my kids and hubby's germs, but other than that, NO THANKYOU. So I took a classic cheese ball recipe and made mini cheese balls. That way our guests can each have their own cheese ball and no one has to worry about sharing germs or the occasional stray cracker pieces left behind in the cheese ball.
1 Cup finely shredded cheese
4 oz. cream cheese
2 T. milk
1 T. finely chopped green onion
1 tsp. Worcestershire sauce
Dash of hot sauce
1/2 Cup finely chopped nuts

Bring cheeses to room temperature. Cream together all ingrediants except nuts. Form into golf ball sized balls and roll in nuts to coat. Refridgerate overnight. Enjoy with crackers.

This would be really tasty with some fresh veggies mixed in. Maybe bell pepper or cucumber.