Under The Sea

“Down Here All The Fish Is Happy As Off Through The Waves, They Roll The Fish On The Land Ain't Happy, They Sad 'Cause They In Their Bowl But Fish In The Bowl Is Lucky – Little Mermaid”

I know we are heading into “Fall” hear in Texas, but I believe here in Texas (Houston) Summer Salads are in style all year round! I was given this recipe a while ago from a friend who snagged it from Betty Crocker website and I fell in love!!

It incorporates the ultimate American Classic BLT, with a seafood splash – very easy and great for dinner or a get together!

Seafood BLT Salad:

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
¾ cup mayonnaise
2 tablespoons milk
2 tablespoons lemon juice
3 cans (6 oz each) lump crab meat, rinsed and drained
1/4 cup thinly sliced green onions
4 slices bacon, crisply cooked and crumbled (1/4 cup)
2 cups thinly sliced iceberg lettuce
2 medium tomatoes, chopped and drained

Directions:

1) Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2) Meanwhile, in large bowl, stir together Seasoning mix, mayonnaise, milk and lemon juice. Stir crab meat, green onions and bacon.
3) Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Cover and refrigerate 1 hour to chill. Just before serving, gently toss with lettuce and tomatoes to coat.

This is a delicious take on the original BLT (because other than my instant mash potatos – I LOVE me some bacon!)

Enjoy! And always, LORD Thank you for my continued energy to do this ALL!

OXOX

Lyndie

Lasagna With A Twist!

“You can tell how long a couple has been married by whether they are on their first, second or third bottle of Tobasco - Bruce Bye”


Ha! I had to laugh at this because Mike and I love Ketchup and Hot Sauce on just about anything! It doesn’t always mean it needs it, just something we feel we have to have!

One of my favorite meals to make is lasagna. Over the years I have tried to make it several different ways; with sausage, hamburger, turkey meat. I have tried to incorporate different cheeses, different sauces and anything to change up the “same ole” recipe. Well it NEVER fails, I always go back to our comfort and make the same ole way I have for years, which in fact in our very favorite. I had a friend email me a while ago, and she said she had made lasagna and used all the same ingredients but traded the ricotta for cream cheese. Well I must say…It was absolutely fabulous!! It added a little tang that was just enough to make a difference, but yet you still felt you were eating your favorite homemade lasagna!

Ingredients:

*** 1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
*** 32 ounces Ricotta cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
Salt to taste
Ground black pepper to taste
*** 9 lasagna noodles
*** I replaced the ricotta with cream cheese and for the noodles; I use the oven-ready.

Directions:

1) In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2) In a large bowl, mix together the cream cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3) To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4) Bake in a preheated 350 degree F (175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.



I have to admit it was really good and as I said, it added just enough difference to notice, but it was a good change!

Hope you enjoy – and if you have any twists on an old-fashioned meal, please do share!!!

XO Lyndie

Nothing Close to ‘Schweddy’ Balls

Sorry – I just love that skit from Saturday Night Live and now that Ben and Jerry’s is coming out with an ice cream – I just had to chuckle when posting this recipe --- because they are surely far from those kind of balls.

One of Hubby and I’s favorite meals is Swedish Meatballs. I sometimes stock up on the 98 cents microwave meals just to have on hand when the craving arises. Since I am on the track of wanting to really start getting more in the kitchen on a regular basis, I came across a recipe in The Food Network Magazine (Thank you Melinda – still one of my FAVORITE Mag Subscriptions ;), I also found the recipe on the Food Network Website – one of the best cooking sites!!

I hate to seem like I am boasting, but I AM! These balls turned out REALLY good! I made a little side of noodles, and some mash potatoes (< --- Instant tonight) --- Do you see a pattern with the taters? I LOVE THEM! Almost Famous Swedish Meatballs -- > It is supposed to be the knockoff of the ones they serve at IKEA!

Ingredients:

For the Meatballs:

1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
( a pinch) Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing

For the Gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam, for serving (optional)

Directions:

Make the Meatballs:

1) Put the breadcrumbs in a large bowl.
2) Heat the butter in a skillet over medium heat.
3) Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes.
4) Add the milk and Worcestershire sauce and bring to a simmer.
5) Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool.
6) Add the beef, pork, egg and egg white to the bowl and mix until combined.
7) Brush a baking sheet with vegetable oil.
8) Roll the meat into 1-inch balls and arrange on the prepared baking sheet.
9) Cover with plastic wrap and refrigerate at least 1 hour.
10) Preheat the oven to 400 degrees F.
11) Bake the meatballs until cooked through, about 20 minutes.

Make the Gravy:

1) Melt the butter in a large skillet over medium heat.
2) Add the flour and cook, whisking, until smooth.
3) Whisk in the beef broth and Worcestershire sauce and bring to a simmer.
4) Add the cream and meatballs.
5) Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes.
6) season with salt and black pepper.
7) Transfer to a serving dish;
8) sprinkle with the parsley and serve with lingonberry jam, if desired.


As for the mash potatoes I just used instant. For the noodles, I just used regular (Kroger Brand) egg noodles.

This turned out really good and was not at all hard to make and did not take a lot of time, so it would be perfect even after a day at work.

Enjoy!

XO Lyndie

An Apple a Day Keeps The Doctor Away?

Well this old saying didn’t stand too true for me. I came down with Bronchitis and did not have much of an appetite, and in the normal tradition I was not craving Chicken Noodle Soup, but yet French Onion soup. Well since I am on the kick of wanting to keep things creative, rather than Hubby run to the store to get us a can, he made us some homemade French Onion Soup, and MMM! It was good!

I found the recipe courtesy of Cook.com. It is super simple and really inexpensive. Of course as any recipe you can always mash it up the way you want to add or remove, and for us, we just made some grill cheese sandwiches rather than the French Begets.

Ingredients:

3 tbsp. butter
1 tbsp. oil
4 c. finely sliced onions
2 (10 1/2 oz.) cans beef broth
2 cans water
1 tsp. salt
Freshly ground pepper to taste
3 tbsp. brandy (optional)
4 slices French bread (toasted)
4 tbsp. grated Swiss cheese
4 tbsp. grated Parmesan cheese

Directions:

1) Melt butter in heavy pot.
2) Add oil and heat.
3) Add onions and sauté for about 15 minutes, stirring often.
4) Add broth, water, salt and pepper.
5) Bring to a boil; reduce heat and simmer for 45 minutes.
6) Add brandy and simmer for 10 more minutes.
7) Transfer soup to 4 individual oven proof bowls.
8) Top each with a slice of French bread, 1 tablespoon of Swiss cheese and 1 tablespoon grated Parmesan cheese.
9) Place under broiler until cheese is golden. .
10) Serve immediately.



I got a request for it today, so I thought I would post for anyone else out there hankering for some homemade soup 

XO Lyndie

Browsing For Breakfast & Found Dinner

Geesh! I am having fun with this new blog :) it really is motivating me to seek out new recipes to try! Today I browsed a new website (actually another recipe blog) that was sent to me --- http://joyinmykitchen.blogspot.com/ and in search of a fun and spicy breakfast skillet type casserole concoction I found this goodie which takes the eggs out of the equation and adds chicken!

Check it Out:

Cheddar Chicken and Potatoes - Adapted from Kraft Foods

4 slices bacon
4 chicken breasts (or 6-8 chicken tenders)
2 C diced potatoes
2 C diced bell peppers (green, red)
1/2 medium onion, diced
salt and pepper, to taste
4 oz. extra sharp cheddar (or Colby Jack) cheese, shredded

Preparation:

1) Cook bacon in the skillet over medium heat until bacon is crunchy.
2) Remove bacon from skillet and place on a paper towel to de-grease. Then, remove almost all of the grease from the pan (less about 1 tsp.).
3) Chop and prepare the potatoes, onion and peppers.
4) Sauté the peppers, potatoes and onions in the 1 tsp. bacon grease for about 7 minutes. Season with salt and pepper, to taste.
5) Remove veggies from skillet and set aside.
6) If the skillet still contains grease, then just add the chicken. If not, add a few dribbles of bacon grease to aid in cooking the chicken.
7) Cook chicken over medium heat until juices run clear.
8) When chicken is cooked, return potatoes to the pan, and continue cooking potatoes/onions/peppers until crisp/tender. Then, crumple cooked bacon and add to the skillet. Stir to combine.
9) Sprinkle with cheese, and cover until cheese is melted.
10) Remove from heat and serve warm.

And as my Hubby has come to know, I don’t play by the rules in the kitchen. I know there are the starch rules and what goes with what, etc…but I just like to eat and mix it up what we are craving! Now with that being said, I probably would not host a dinner party with lasagna and mash potatoes and corn (No Matter How Much I Love ALL those 3 foods – not necessarily together, but just love them and sometimes crave at the same time ;)

Anyhow, we have been craving some sweet potatoes, so I found an easy Sweet Tato Mash (courtesy of www.Allrecipes.com):

Ingredients:

6 sweet potatoes, peeled and cubed
3/4 cup milk
1/2 cup butter
***3/4 cup maple syrup

Preparation:

1) Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
2) ***With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup, to taste. Blend until smooth. Serve warm.


***(The Maple Syrup adds such a Thanksgiving type Sweet Potato Casserole taste to it!)

Ending with a side of Kroger’s French Bread (adding a little cheese on the top) and again – another (semi-healthy meal?)

Either way, it was delicious and a new treat for the recipe books!! Remember, as the original website stated, this would make a PERFECT breakfast just taking away the chicken and adding eggs!

As always, Thank you LORD for the energy to work all day and have the energy to cook fun new meals for my family!

XO Lyndie

A Little Bit of Chicken Fried?

Hi ALL!

Going through the pantry, I always like to find ingredients to make our meals complete. Not HUGE on cereal, I came across a box of Chex that I bought on a whim while I had the craving...needless to say, I still had a whole box!

Browsed through some recipes and came across this one for Corn Chex Chicken Breasts, courtesy of this Fab New Website I found. I had made something similar to this a little while ago using corn flakes, so thought this would work just as good.

Ingredients:

* 2 cups buttermilk
* 3 cloves garlic, peeled and crushed
* 3 tablespoons hot sauce (Tabasco or similar)
* 1 tablespoon salt
* 2 teaspoons ground black pepper
* 1/2 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1 1/4 cups corn chex cereal, crushed into crumbs
* 4 tablespoons butter
* 4 boneless skinless chicken breast halves, cut 1/2 breasts in half again, so chicken will cook through.

Directions:

***1) Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne pepper in a large bowl and stir until combined.

2) Rinse chicken and pat dry. Place chicken in 13x9-inch baking dish. Pour buttermilk mixture over chicken, cover and refrigerate 30 minutes.

3) Heat the oven to 400 degrees F. Place corn flake crumbs in shallow dish and season stir in salt and ground black pepper. Remove chicken from buttermilk mixture and dredge in corn flake crumbs, coating completely.

4) Place coated chicken on foil (or parchment) lined baking sheet. Drizzle melted butter over chicken pieces. Bake until crispy and golden, approximately 35 minutes.

***Now for us, we did not have any milk, so I used fat-free mayo and added the hot sauce into the mix -- added a GREAT flavor!!!

Added a side of HOMEMADE Mash Potatoes (I Am usually an instant box kind of gal!) So this was a treat, a little corn and voila! Dinner for tonight and enough for lunch tomorrow!

MMM for the tummies and easy on the wallet!

XO Lyndie

PS - As always I thank you JESUS for the energy to come home and do all of this!!

I Say Tomato - You Say To-Ma-TOE!

Courtesy of my good friend Angelique, she donated this recipie which I put into gear a little while ago, and O-MA-Goodness! Growing up I HATED tomatos and various other veggies, but as you get "older" your taste buds "mature"?

I love love love tomatos and this has become a new favorite -- Baked Parmesan Tomatos:

Ingrediants:

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preparation:

1. Preheat oven to 450° F.

2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Very EASY and Healthy!!!

XO Lyndie