5 Minuite Sunrise Sandwich

Finding something different for breakfast is always a challenge.  We get tired of the same ole thing day after day.  I like to come up with quick and simple ways to get breakfast on the table.  My husband really enjoys this because it's a "on-the-run" kinda breakfast.  He can just grab one or even two on the way out the door.


1 Large Egg
1 TBS Milk
1 TBS Bacon Bits (Not Imitation)
2 TSP Dehydrated Minced Onion
Dash Garlic Salt and Pepper
One slice American Cheese
1 Bakery Style Sandwich Bun
Butter

Whip egg and milk together and add remaining ingredients.  Pour in to a microwave safe dish with a four inch flat bottom.  Cook on high for 1 1/2 minutes or until egg is no longer runny.  Toast the Bread and spread with butter.  You can use any bread you prefer.  I recommend this bread because of it's perfect texture for this breakfast.  Top with sliced cheese and egg.  

Vegan Butternut Squash Soup

I don't normally do vegan (I leave that to my daughter) but I wanted something different from my butternut squash. So I did what I always do.  I starting throwing things together that I knew would taste good.  And boy was this GOOD!  Just look at the rich color.  I always say the simpler the better. 

1 1/2 Cups Chopped Butternut Squash (skin on)
1 12 Cups Broccoli
3 cups No Chicken Broth
1/4 Cup Tomato Juice
1 TBS Garlic Powder
1 TBS Onion Powder
Salt and Pepper to taste
2 Cups Cooked Rice
Shredded Dayia Cheese (optional)

Simmer Squash and Broccoli in chicken broth about 10 minutes, but do not overcook.  Allow it to say nice and firm.  Add juice, seasonings and rice.  Cover and simmer on low for an additional 10 minutes.  Top with shredded cheese if desired.

Southern Creamy Bow Tie Pasta

It's definitely a "go to" side dish when you are in a hurry.  It's so perfect weather you're making chicken, beef, pork or even fish.  The bow tie pasta gives it the perfect texture and the sour cream gives it the unforgettable flavor.  It makes a great afternoon lunch just by itself too.  Best of all it is so easy it will be on the table in 15 minutes.  My only suggestion is be sure to make plenty.  My family always wants more.  This recipe serves four.

2 Cups Un-cooked Bow Tie Pasta

3 Cups Cold water

1/4 Cup Minced Onion

1/4 Cup Sour Cream
2 Tablespoons Chopped Green Chilies


Cook Pasta according to directions in cold water.  Usually 10 minuts at a good boil will do the trick. They should be nice and firm not not crunchy. Drain but DO NOT rinse.  While pasta is cooling add remaining ingredients to pan and let simmer on low until onion is tender. Add a couple tablespoons of water to keep it from sticking  if you need to.  Add pasta back to pan and gently stir.  Now step back and watch the family enjoy!

Cube Steak With Potato and Mushroom

The simpler the dish the better I like it.  This is one of those stick in the oven walk away and just let it cook meals.  You don't even have to think too hard about it, just let it bake.  It'll be in the oven within 10 minutes and on the table before you know it. 

4 Beef Cubed Steaks 1/4 lb each
4 Tbs Worcestershire Sauce
4 Medium White Potatoes (sliced)
1 Cup Minced Onion
1 8oz Pkg Button Mushrooms (sliced)
1 15oz Can Beef Broth
Salt and Pepper to taste

2 TBS Flour
1/2 Cup Cold Water

Place sliced potatoes in a 9 X 13 baking dish.  Mix in onion and top with mushrooms.  Coat each steak with 1 tablespoon of Worcestershire sauce and place in baking dish.  Sprinkle with salt and pepper and addall of the broth.  Bake covered in oven heated to 400 for 35 to 40 minutes or until potatoes are completely done.  Remove from oven and drain broth into a sauce pan.  Boil on stove at high.  Whisk flour and water together briskly and add to broth.  Continue to stir until broth thickens for gravy.  Serve gravy over cube steak with potatoes/mushrooms and biscuits.

Enchilada de Puerco con Frijoles y Fideo

We might eat enchiladas a little more than we should at our house.  It's such a great solution for just about any leftover meat you have in the fridge.  I just don't know which I enjoy more.  Fixing them or eating them.  These Enchilada de Puerco come together very quickly and in my opinion are one of the best I've made right next to these Crock Pot Chicken Enchilada.  I don't know which are better, but they are both cheesy with just the right touch of spice.  You can't east just one, that's for sure.  This batch will serve four.  Just double up if you want to serve more, or prefer lunch leftovers for the week.

SAUCE

1 Large green tomato

1 Large red tomato

1 Red medium sized Jalapeno Pepper

4 Garlic Cloves

1 Small white onion

4 TBS Chili Powder

1/4 Cup Cold Water

1 TSP Flour

ENCHILADA'S

1 PKG 10 count Corn Tortillas

1 Can Canola cooking spray

3 Cups Shredded Pork

1 8oz can no meat chili

1/2 cup dices chilli's

1/4 Cold water

1 TSP Flour

1 12 oz PKG shredded Mexican blend shredded cheese

You'll want to make the sauce first.  The longer it sets the better it taste.  Very simple.  Just chop all vegetables and herbs in a chopper, or blender.  Add Chili Powder and let simmer over a low heat while you put together the enchiladas. Just before pouring the sauce over the enchiladas thicken with flour whipped briskly into water eliminating any lumps.

Place the meat and chilies in a pan.  Add the no meat chili and let simmer.  Thicken with 1 teaspoon of flour blended in cold water.  Turn off and set meat aside to cool.

Traditionally the tortillas are heating in oil so they become soft enough to roll.  I prefer to heat them on my breakfast griddle treated with canola cooking spray.  Spray the griddle and than the tops of the tortillas and they will become soft and not so hot you can't touch them. Turn after just a few minutes and remove once they ad no longer stiff. Heat tortillas one at a time.  They must be hot when you roll them.  Place a spoonful of cooled meat on one edge of a still warm tortilla.  Gently tuck the tortilla around the meat and roll tightly, but not so tight you tear the tortilla.  Place in a baking dish (my 6 X 6 pan holds 10).  Continuing rolling until all 10 tortillas and all meat is used.  You should have the enchiladas packed very tightly in the baking dish.

Pour the sauce over the tortillas and top generously with as mush shredded cheese as you like.  Cover and bake in 350 oven for 30 minutes or until sauce is completely set and thickened.

Oatmeal Banana and Raisin Bread

Can't get the family to sit down to a nutritious and healthy breakfast before they head out the door?  Give this power packed goodie a try and they might just stick around long enough to thank you.  I love banana's but hate throwing them out.  They never last long so I like to come up with tasty ways to reinvent them.  This is one great take on a sweet delight that has been around forever.  Serve warm or cold, either way it's just as satisfying.


2 Cups Mashed Ripe banana
2 Eggs
1/4 Cup Sugar
2 Tbs Cinnamon
1 Tsp Nutmeg
2 1/2 Cups Flour
1/2 Tsp Salt
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Cup Quick Cook Oats
1/2 Cup Raisins

Blend banana and eggs together until smooth and creamy.  Add sugar, cinnamon and nutmeg continuing to blend.  In a separate bowl mix flour, salt, baking powder, baking soda, oats and raisins and stir until well mixed.  Add dry ingredients to banana and fold in until the batter is smooth and moist.  Bake in oven @ 350 for 40 minutes or until toothpick poked through center of bread comes out clean.

Individual Vegan Chicken Pot Pies

I really love a good pot pie.  Someone once replied to my Chicken Pot Pie "I cold make this vegan so easyily".  So, my daughter (who shares all the Vegan recipes) set out to do just that.  Only she steped it up one notch and made these personal pot pies in a muffin pan.  Look at how wonderful they are.  Perfectly complimented with steamed broccoli and cauliflower.  How delicious!  This recipe will make eight, plenty for a workday lunch too.

2 8 oz Original Crescent Rolls
2 TBS Vegan Butter
1 Cup No Chicken Broth
1 Cup plus 2 Tbs Soy Milk
3 TBS Corn Starch
2 TBS Poultry Seasoning
Salt & Pepper to taste
3 Cups Trader Joes Vegan Chicken Strips diced
2 Cups Frozen Mixed Vegetables
1 8oz Package Daiya Cheese

Cream of Chicken
Melt butter in saucepan slowly stiring in Broth and all but 2 tablespoon of milk while whisking.  Add seasonings to taste. Once boiled remove from heat.  In seperate bowl mix whip remaining milk with cornstarch.  Return broth to stove and quickly stir in corn starch without stopping to avoid lumps.  Stir in Chicken and Frozen Vegetables and set aside and simmer on a low heat until ready for pies.

Spray a muffin pan with Canola cooking spray.  Layer each cup with one crescent and bake in oven at 350 approximately five to ten minutes or until slightly brown.  Fill cups with chicken and vegetables placing one cresscent on top.  Pinch the bottom and top crescents together until completely sealed.  Return to oven baking an additional 10 minutes or until top is also golden brown.  Sprinkle top with a generous portion of shredded cheese.  Place back in oven until melted.

Steak and Mushroom Pockets

Homemade Pockets are getting more and more popular.  It's a good idea to make your own so you can create a special touch. You are only limited by your imagination and the number of ingredients you want to use. For this tasty take on a pocket sandwich I used some left over grilled steak and sliced mushrooms.  Toss together whatever sounds good and you've got a great meal.  I like to make homemade crust.  It's cheaper than store bought and comes out better.  Let's be real though.  No one want to come home and roll out a pie crust after working all day.  So, I recommend two packages of crescent rolls for the flakiest crust.

Place filling on the left side of squared dough

2 8 oz Cans Crescent Rolls
1 lb Tenderloin Steak Cubed
1 TBS Olive Oil
1 Cup Minced Onion
2 Cloves Minced Garlic
1/4 Cup Green Chilies
2 TBS Worcestershire Sauce
1/4 Cup Sour Cream
2 1/2 Cups Sliced Mushrooms
1 TSP Salt
1 TSP Pepper
8 oz Package Shredded Mozzarella Cheese
Milk and Butter

Fold edges over meat and pinch ends
 together

In a large skillet brown steak in olive oil for 10 minutes or until brown all the way through.  Remove from heat and set aside.  Add onion, garlic, chilies, Worcestershire and sour cream to skillet string constantly for five minutes.  Return meat and stir in with vegetables adding mushroom, salt and pepper. Simmer filling on a low heat while the dough is being prepared.  Make sure all liquid is dissolved into meat.

Remove crescents from package and turn onto heavily floured surface.  Kneed the dough together for five minutes and roll to 1/2 inch thickness in a square form. HINT: don't have a rolling pin grab the biggest can you've got in the cupboard.  Slice dough into 8 inch squares and place about 1/4 cup of filling on the left edge of the crust.  Top with a generous portion of Mozzarella Cheese and fold dough over the filling.  Pinch the ends together tightly all around.  Spread a thin layer of milk over the top of the dough.  Cook in oven at 400 degree for 15 minutes or until pocket is golden brown. TIP:  If you prefer your pocket nice and crispy on the outside bake these on a sheet of aluminum foil, but be sure to check often. Remove from heat and brush with a thin layer of butter, sprinkle top with additional Cheese.  Return to oven until Cheese has melted.

Suggested Dipping Sauces:

Steak Sauce
Honey Mustard
Jalapeno Cheese Dip
Guacamole