Oriental Tofu Bake

Thanks again to my daughter for another outstanding vegan dish.  I had to give this one a try.  One look at it and I immediately knew it would be delicious.  This is a simple relaxing dinner that serves two.  Notice the gorgeous green salad :).

2 Packages of Oriental flavor Top Ramen
2 TBS of Earth Balance Butter
1/2 Cup Chopped Green onions
1/4 Cup Shallot
1 Cup Diced Mushrooms
1/2 Cup Baked, Diced Tofu


Melt butter in a cause pan.  Add two packages of Oriental flavor seasoning packets included in ramen packages.  Stir constantly until dissolved.  Remove from heat.  Add all vegetables and tofu to a large bowl. Pour melted butter over the top and blend very well.  Pour into a 9 X 9 casserole dish and cover with foil.  Cook at 350 for 20 minutes (be careful, it's smells so good cooking)

Meanwhile prepare Ramen noodles according to package directions.  When done top with Tofu Bake and enjoy

PineappleBerry Pie

Here's just what you need to top off those sunny summer weekend Barbecue's.  Sweet, with a slightly tart nip and full of refreshing berry goodness.  The secret to making this pie so yummy is simple.  Don't over do it!  Mother nature supplies all of the awesome taste you could possibly want.  You won't believe how easy and delicious this pie turns out.   As always I like to make my pie crust from scratch. In hurry? a nice store bought crust works just fine.

1 9" Pie Crust

1 1/2 Cups Diced Pineapple
1 1/2 Cups Sliced Strawberries
1 1/2 Cup Blueberries
1/2 Cup Orange Juice
2 TBS Cinnamon
1 TBS Nutmeg
2 TSP  Sugar
1 Cup shredded coconut
1/4 Cup Corn Starch mixed with 1/4 Cup cold Water

2 Cups Whipped Cream
2 TBS Coconut

Place fruit and Orange juice in a large sauce pan.  When mixture begins to boil add cinnamon, nutmeg, coconut and sugar.  Mix corn starch with water and stir until dissolved.  Add to pie filling stirring constantly until mixture thickens.  Remove from stove and set aside to cool.

Cook pie shell until it begins to turn very light brown.  Add pie filling and cook until shell is brown and crisp all the way through.  Remove from oven and cool completely in fridge.  Spread reaming 2 TBS of coconut on a baking dish and place in oven until toasted and brown, about 5 minutes.  Stir coconut at least halfway through the toasting process. Remove from oven to cool.

When Pie is completely cooled remove from fridge and carefully top with whipped cream.  Sprinkle with toasted coconut.  Return to fridge until ready to serve. 
 

Saucy Stacked Breakfast

This is what mornings are meant for!  A good, warm filling breakfast.  When you get one so full of flavor it gets your day off to a great start you've got a win win!  I don't know what I was thinking, but it sure came out right.   Pretty darn easy too!  This is for one service, so double up if you need to. 


2 Slices Multi Grain Bread
2 Eggs
1/4 cup Canola Oil
2 Slices of bacon

Toppings (your choice)
Salsa
Shredded Cheese
Jalapeno slices
Sour Cream

Toast bread until nice and golden brown.  Fry bacon in skillet until good and crisp.  Set both aside and prepare eggs.  When frying an egg you never want to start them off in grease that is hot.  Crack eggs in a skillet with grease that has not been heated.  Cook at medium heat until eggs settle on the outside and begin turning white.  Once everything but the yolk is firm gently turn the egg over with a turner and let cook for about 30 seconds.  Gently pick egg up (to avoid breaking yolk).

Place unbutter toast on service plate and place each piece with one egg on top.  Split each piece of bacon in half and criss-cross on top of egg.  Add a spoonful of salsa and any addition toppings you prefer.

There you are.  Quick, simple and oh so tasty!  ENJOY

Chorizo Sándwich de Bolsillo

I don't know about you but I work my tail off.  When I get home from the office all I want to do is get a quick, tasty meal on the table.  One the whole family will enjoy.  Well, here ya go.  This delicious Chorizo Sandwich de Bolsillo (Sausage Pocket Sandwich) is ready in 20 minutes and it's as tasty as tasty can be.  This will make four sandwiches.

1 LB Spicy Summer Sausage
1/4 Cut diced chillies
1/4 cup diced onion
1/4 Cup tomato sauce
2 Cups Rice
Garlic Salt and Lemon Pepper to taste
2 Pita Pockets cut in half

GARNISH:
Sliced Avocado
Shredded Mexican Blend cheese
Sour Cream
Shredded Lettuce
Diced Tomato

Slice sausage and brown it in a skillet.  Add chillies, onion, tomato sauce and rice. Cover and let simmer.  Carefully open Pita Pocket with a sharp knife.  Place sausage inside and add your favorite topping.

TIP: I make up several cups of rice at one time and place 1 to 2 cup portions in freezer bags.  They are always ready when I need them for a quick dish.

 

Smokey Stew

I can always find plenty of leftover smoked meat in my fridge this time of year. My husbands philosophy is "if I'm going to fire that thing up I'm gonna make it worth my time". So weather it's chicken, beef, pork or sausage I've always got a bowl of inspiration at my finger tips. My favorite, and one of the tastiest, uses for all that delicious meat is a slow cooker full of stew. I prefer doing things the freshest way possible so this one got plenty of help from my garden. If your in a hurry substitute where necessary.

4 Cups of smoked meat (more if you prefer) of any kind. It's better with a good variety of meats

Place the meat in a slow cooker on high for at least three hours. This allows the broth to capture the smokey flavor which really makes the so good. It also softens the meat so it can be cut or pulled. Once it is ready remove the meat and chop, or pull with two forks if you prefer. Return the meat to the crock pot.

In a sauce pan saute:
2 TBS of olive oil
2 cups onion,
1 cup green pepper
3 minced garlic cloves

until tender, but not too soft. Mix with meat

ADD to crock pot:

2 cups sliced carrots
2 cups broccoli florets
2 cups yellow squash
2 cups green squash
2 cup sliced mushrooms
2 Ears of corn with kernels removed and cobs discarded (to compost I hope)

Dices, or slice all vegetables. Add carrots to crock pot first and let cook 1 hour. Lower temperature to medium add remaining vegetables and cover with lid. Let cook an additional two hours or until carrots are nice and tender.

Creamy Stuffed Chicken Breast

I'd never attempted to stuff anything but my Thanksgiving Turkey before.  This just popped into my head while I was brainstorming for something new and different.  It's always amazing when my husband adds his own inspiration.  What can I say, he knows what he likes to eat.  This turned out so good.  You can add anything that sounds right for your taste, but this combination of vegetables was just right. The meat was tender and juicy and the filling was just what I had hoped for.  I expected stuffed chicken to be a big chore, but it was actually quite simple.  This serves two so adjust accordingly.

2 Boneless Skinless Chicken Breast


1/4 Cup Finely Chopped Broccoli
1/4 Cup Chopped Mushrooms
1/4 Cup Chopped Snow Peas
1/4 Cup Chopped Asparagus Spear Tips
3 TBS Green Olives
Lemon Pepper
Italian Dressing
11/2 Cups Sour Cream
2 TBS Worcestershire Sauce
2 TBS Chopped Green Chilies
Salt and Pepper to Taste
3 TBS flour
1/4 Cup Cold Water

4 Sliced Bacon
6 Toothpicks

1 16oz Package Egg Noodles
1 10oz Can Broccoli Cheddar Soup

 Tenderize and flatten Chicken Breast to about 1 1/2 inches.  Carefully slice meat down the middle parallel in the long direction.  Coat inside and outside with a layer of Italian dressing and sprinkle with lemon pepper.

Toss the first five vegetables together in a bowl uncooked. Heat sour cream over a very love heat.  Add Worcestershire, chillies, salt and pepper.  Whisk flour into cold water and add to boiling sour cream to thicken.  Pour over uncooked vegetables and mix thoroughly.  Spoon 1/2 of the vegetables on to one half of the chicken breast and fold over.  Secure meat by weaving three toothpicks into the very edge and wrap with two slices of bacon.  Wrap in foil and bake in oven for 45 minutes.  During last ten minutes open up foil so bacon will brown.

Cook noodles as directed. Drain, but do not rinse.  I prefer to make my own which are simple and so much better see Easy Homemade Egg Noodles.  While still warm mix all but 2 TBS of Broccoli Cheddar soup into noodles.  Remove chicken from oven and place 1 TBS of the soup on top to melt.  Spread about 1 1/2 cups of the noddles on a plate and place chicken on top.

 

Easy Homemade Egg Noodles

I love making these Homemade Egg Noodles.  They are so delicious and go with just about anything you've got on the menu for dinner.  They even bring a good soup to life.  You won't find anything like them in the supermarket so my husband prefers these over anything else.  They are easier than you would think and definitely worth a try.





HOMEMADE EGG NOODLES

2 1/2 Cups Flour
1 TSP Salt
3 Large Eggs

Mix all ingredients very thoroughly until all of the flour is moist. Place dough on a well floured surface and toss a heaping handful of flour on top. Kneed the dough for two minutes or until stiff. Roll the dough flat to about 1/4 inch thickness. Let set for one hour until dough begins to dry out. Cut dough into strips that are 3 inches long and 1/2 inch wide. You can actually cut them any shape that suits your needs. Let set an additional 20 minutes to continue drying. Cook for 10 minutes in boiling water with 1 tsp olive oil added. Drain pasta, but do not rinse