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Monthly Archives: November 2016

Mediterranean Caesar Salad

Thanks to all of you who follow and view my blog. As of today I have reached 13000 VIEWS and over 5400 Visitors!!!  Hope you will continue to spread the word…hope you still have time to try this wonderful salad…

Today’s Caesar salad is tomorrows Mediterranean Caesar Salad if you have left over homemade dressing…which I always do. I just substituted the Parmesan and sliced mushrooms for feta cheese and black olives. You could even add a few garbanzo beans for added protein and texture. We actually liked it better tha the original Caesar!

Mediterranean Caesar Salad

The Dressing –

  • 1 ½ teaspoons fish sauce or use the traditional anchovy paste (TIP)
  • 3 or 4 crushed garlic cloves
  • 1 T. Dijon mustard
  • 1 T. lemon or lime juice
  • 1 T. red wine vinegar
  • 1 egg yolk
  • ¾ cup oil (NOT olive oil) vegetable oil

Blend all ingredients in a shaker,. Shake and refrigerate until needed…

The Salad –

  •  Romaine lettuce torn in pieces
  • 2 or 3 sliced green onions
  • 3 or 4 strips crisp bacon crumbled
  • Black olives halved (to taste)
  • Feta cheese (to taste…I like lots)
  • Caesar bread crouton
  • mushrooms sliced

*For more protein throw in a few canned garbanzo beans

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Not So Secret Family Meatloaf

So I was in the need for some comfort food! Ground meat was in the freezer and I wanted something simple, something my granddaughters could make for their families. Pinterest to the rescue as always. Erica’s recipe was perfect except for one slight change I made since spouse doesn’t like sauces too sweet.  Let me know how you like this one…

Not-So-Secret Family Meatloaf      Author: Erica DeSpain

Prep time:  15 mins  Cook time:  1 hour 10 mins

Total time:  1 hour 25 mins Serves: approx. 6 servings

Ingredients

  • FOR THE MEATLOAF:
  • 1.25 lb. ground beef or ground turkey (we usually do ground turkey and never taste the difference!)
  • 1 egg
  • ⅓ cup milk
  • 4 tbsp ketchup
  • 1 cup bread crumbs
  • 1 diced onion
  • 1 tsp salt
  • ½ tsp pepper
  • FOR THE SAUCE:
  • 3 tbsp brown sugar (cut back the sugar unless you like it very sweet)
  • 3 tbsp vinegar
  • 3 tbsp Worcestershire Sauce
  • ⅓ cup ketchup

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine meatloaf ingredients well and then shape in meatloaf pan.
  3. Combine sauce ingredients and pour over meatloaf.
  4. Bake uncovered for 50 minutes if using ground BEEF and 65 minutes if using ground TURKEY.
  5. Enjoy immensely!

Pumpkin Crunch Cake

Never tired of pumpkin…LOL. This is much better than a pumpkin pie! Oh so easy…

Pumpkin Crunch Cake Recipe

Ingredients:

  • 1 box yellow cake mix
  • 1 can (16 oz.) pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3 eggs
  • 1 1/2 cup sugar (reduce sugar to half cup brown and quarter cup white) as it does not need all of this)
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1 cup melted butter
  • whipped topping

Directions

  1. Preheat oven to 350F.
  2. Grease bottom of 9X13 pan.
  3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
  4. Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
  5. Sprinkle chopped pecans and walnuts over the cake mix.
  6. Drizzle melted butter evenly over everything.
  7. Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping or French vanilla ice cream. Refrigerate leftovers.

 

Slow Cooker Kielbasa and Barbecue Beans

Took this recipe off of Pinterest – Mom on Timeout, since I had all of the ingredients at hand and felt like a lazy dinner. I am not a fan of BBQ sauce so I omitted it entirely at first. I also changed the amount of beans as you can see by the red… My slow cooker often seems to cook in less time, so I checked it after 3 hours and it was done as well as I like it.

Slow Cooker Kielbasa and Barbecue Beans (Author: Trish – Mom On Timeout)

Ingredients

  • 2 large can black beans, drained and rinsed (originally 2 – 15 oz. cans)
  • 1 15.8 oz. Great Norther beans, drained and rinsed (instead of two)
  • 1 15.25 oz. can kidney beans, drained and rinsed
  • 1 onion, diced
  • ½ cup barbecue sauce (omitted and it made no appreciable difference)
  • ¾ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mustard
  • 1 tsp chili powder
  • 1 tbsp apple cider vinegar
  • ½ cup maple syrup
  • ¼ cup molasses
  • 1 14.5 oz. can chicken broth
  • ½ lb. bacon, cooked, cut into bite size pieces
  • 2 lbs. Kielbasa, cut into bite size pieces (or less)

Instructions

  1. In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
  2. Place the kielbasa on top and cover with the lid.
  3. Cook on low for 6 to 8 hours or high for 4 to 5 hours. (I found it was done on low after 3 hours and kept it on warm for 2 more).

Notes

I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.