Cheesy Leftover Mashed Potato Muffins

This is my Pinterest Pluck for the week.  I will take a recipe a week and try it to see if it is as good as it sounds and looks on Pinterest.  So here goes:  Cheesy Leftover Mashed Potato Muffins.  The Pinterest link for original recipe is below.


Pinterst cheesy mash potato muffins

I mixed up the mashed potatoes with egg, chives and cheddar cheese.  Put them in a muffin tin and baked for 40 minutes.





When I took them out of the muffin tin they all stuck and came out in pieces.  I sprayed them with cooking spray but maybe should have used more.  I didn't think they were very flavorful.  I think they were good but I would have added some more seasoning.  Maybe adding some hot sauce, sriracha, or some wasabi mustard would have given it some more flavor.  I decided to take my leftover mash potatoes and fry them like pancakes.  The recipe is to follow.

Teriyaki Green Beans

This is a wonderful recipe that I use instead of traditional green bean casserole.

Teriyaki Green Beans

You start this with a pound of bacon.  Fry it up crispy and put it aside.

In the bacon grease fry any amount you want of thinly sliced peppers of any color and onions.   I then add frozen long green beans and cook till tender.  You can use fresh if you like and just cook till tender.

When they are done I mix some honey and teriyaki sauce together (any amounts you would like,  more honey for a sweeter taste and less for a more teriyaki taste) and pour it over the green bean mixture.  Season with salt and pepper and any other seasonings you like. Make sure to taste more than one and adjust seasoning to taste.  Top with slivered or sliced almonds and the fried crumbled up bacon.

Toss and simmer for a few more minutes.

Enjoy




Nutritional information about Green beans

Meatballs

Meatballs

 This recipe is so easy and tasty you will never buy pre made meatballs again.  They can be kept for a week in the refrigerator and up to a year in the freezer.

Put any amount of ground beef in a bowl to make the meatballs.  I used 3 pounds because I will separate the beef to cover a few meals.  If I am going to cook one meal I will usually cook 2 or 3 other things at the same time.  This saves me time during the week of preparing other dinners.

Next I add everything from veggies to seasoning.  I put in mine a bag of onion soup mix, some garlic, ½ cup per pound of any mixture of diced onion, green and yellow pepper, a jalapeno, some Italian seasoning, salt and pepper.  Mix these ingredients well with your hands yes I said your hands.  Take off your bling and get your fingers in there and mix everything up good.  It can be very liberating.  Just remember to wash your hands good before you touch anything else.

At this point I made 4 hamburger patties and wrapped them until later in the week and I fried up a little less than a pound for another meal that week.

With the remainder of ground beef I added 2 eggs and some type of crumbs.  I took Friday nights toasted baguettes and put them in the oven to toast them even more.  When they were done I put them in my food processor to make my own bread crumbs.  You can use crackers, chips, pretzels, oatmeal or whatever you have in the cupboard.  Just grind them up into small crumbs.

I then will roll my meatballs.  They can be as big or small you would like.  Unless I am making cocktail meatballs I will make them big.  Cook them on 350 degrees for 10 minutes then I will flip them or they will burn and cook for another 10 or 15 minutes or until the internal temperature is 160 or above.  If they are small meatballs they may not take as long to cook.  Keep an eye on them to not overcook them. 

 I feel a meat thermometer is a must because you don’t want to over or under cook you meat products.

You can make as many as you want for future meals because they freeze really well.  If you freeze them put them on a plate or baking sheet in freezer until they are frozen then put them in a freezer bag.  That way they won’t stick together and you can just use one or two meatballs at a time.  They are good 6 months to a 1 year.

Some will stay in the refrigerator after being cooked until Spaghetti night then I will just add them to some sauce.  That recipe is to follow.  Don't forget the infamous meatball sub.



Enjoy


8 Mistakes when making meatballs

Chinese Salad

This is a wonderful salad to make for a party, picnic or as a meal.  It will last in the refrigerator for a week.


Chinese Salad

Empty 1 pound bag of cabbage or broccoli slaw in a bowl.  Add some chopped green or regular onions or not if you don't like onions.  It is very good with or without them.

Toast 1/2 Cup slivered almonds,  2Tbs Sesame seed in butter.  Melt butter over medium heat add almonds and sesame seeds until slightly brown.  Take off heat and put aside.

Make dressing:  1/4 cup oil any kind will work.  1Tbs sugar, 2 Tbs rice vinegar or regular vinegar will be fine if that is all you have.  Salt & pepper to taste.  1tsp accent.
 2 shakes soy sauce.  Mix and pour over salad, take a package of Ramon noodles and open flavor packet and sprinkle over salad.



Pour toasted almonds and sesame over salad.  Toss salad to coat everything.

15 minutes before serving add ramon noodles by breaking up small.  Toss with noodles until mixed and let sit for 15 minutes and serve.  This Chinese salad is ready to serve.

Enjoy

Date Night Dinner Crusty Baguettes with Red Sauce

This is one of my favorite date night dinner in meals.  It is so tasty and easy to eat while watching a movie.  It only takes about 15 minutes to have dinner ready.

Toasted Crusty Baguettes with Red Sauce

I start with some crusty baguettes, butter, garlic them and put in the oven to toast.

While they are toasting put some jar red sauce in a pan and heat.  I will add seasoning, canned diced tomatoes, onion, peppers, and Parmesan cheese.  I will taste and season until it taste wonderful.   Simmer red sauce until bread is done.


When the baguettes are kind of toasted you can add cheese to them if you want and toast a few more minutes.  About 15 minutes total on 370 degrees.

When the baguettes are done we dunk them in the sauce and enjoy a great date night dinner and movie.


Enjoy

Cold Veggie Pizza Appetizer

Cold Veggie Pizza

This is a wonderful appetizer to take to a holiday gathering.  It is very easy to make and can be made a few days ahead of time.  It does well when traveling.  It is very light and easy to carry.  There are only a few ingredients and everyone loves it. 

 

 

Start with a package of crescent rolls and more than one if you are making it for a bigger party. They work best on a cookie sheet or flat pan.  Roll them out and press them together so there is a single layer of one big sheet.  Bake crescent rolls per package instructions.

 

Completely cool before starting to assemble.

 

Mix ½ of rectangle of cream cheese and ½ cup sour cream together.  Add a package of dry Ranch dressing mix.  If it doesn’t look like enough to cover crescent rolls you can mix a little more.  Spread on cooled crescent rolls.

 

Finely chop any or all of the following ingredients to top you pizza. 

Celery, onion, cauliflower, broccoli, peppers, olives and cucumbers.  Shred some carrots and use finely shredded cheese of any flavor (regular shredded cheese will work just fine). 

 

Next is to dress you pizza with the veggies.

 

Sprinkle veggies over crescent rolls then layer shredded carrots and cheese.   Cut with a pizza cutter into small squares.  

 

Refrigerate

Tuna Fish Cakes

Tuna Fish Cakes

These Tuna Fish Cakes turned out amazing.  This tuna recipe was inspired by my brother’s suggestion to come up with a recipe to use all those cans of tuna in the pantry.  I think it may be a reason to go buy more tuna fish.

Tuna Fish Cakes

I started with two cans of tuna fish in a large bowl but it is fine to just half the recipe for just one.

I diced up very small celery, yellow pepper, onion, and one whole jalapeno (about 1/2 cup total). Add this to the tuna and stir. Next add 2 eggs, sriracha sauce to taste (leave it out if you don't like hot and spicy), finely shredded cheese (whatever amount you want), whatever seasoning you like and then bread crumbs or some other crumble mixture. (crackers, pretzels, bread crumbs, or crumbled potato chips) I used seasoned stuffing that I finely ground in the food processor. Use enough to make the patties stick together. They will be kind of crumbly but squeeze them together good.

Heat a pan with a little oil or nonstick spray. Drop in the tuna fish cake patties when the pan is hot and cook on that side a few minutes. You can make then whatever size you want, small for an appetizer or large for dinner. Try not  play with the tuna fish cakes too much because they will fall apart. Flip very carefully and cook on the other side a few minutes. Shut off stove and sprinkle with cheese and let melt. I used mozzarella but you can use whatever you like or have on hand.

When the cheese is melted on the tuna fish cakes they are ready to eat.  Very quick meal with a very inexpensive high protein product.

Enjoy




Fish cake recipe

Wienie Mac and Cheese

Wieners were a staple in my house growing up.  We would add them to box mac and cheese for a delightful dinner.  This is the adult mac and cheese from scratch that I make when I am looking for those nostalgic childhood comforts.

Winnie Mac and Cheese

Bring water to boil in a 2 qt sauce pan or whatever size you like.  When water is boiling add macaroni and cook until done.   The box should have cooking directions if you need them.

When macaroni noodle are done drain water and add some butter.  Keep over low heat and add any or all of the following items.

Cream cheese, sour cream, and lots of cheese of any kind or flavor. (when I am feeling bold I add blue cheese)  Whatever your heart desires or your provisions provide.

I stir until everything is melted and hot.  Add the sliced up skin on Wieners to the mac and cheese.  If you don’t have wieners on hand you substitute in bacon, ground beef or tuna. 

Add spices to taste.  I will use chili pepper, garlic, paprika, parsley, hot sauce, sriracha and cilantro.  Remember this is Adult mac and cheese so go wild with the seasoning.  Taste it periodically and add more as needed.

Plate and garnish with more cheese and feel the comforts of your childhood.

Enjoy

Super Easy Pot Roast

Super Easy Pot Roast

This is a wonderful recipe because the crock pot does most of the work.  It can be loaded in the morning and it will be ready for dinner.  Makes for a wonderful comfort meal on cold nights plus extra for leftovers all week.  It can be made with any kind of vegetable you like and remember to not add anything you don’t like but more of the ones you do.

Take your cut of meat and season it with whatever you like.  I use a grill rub and paprika.  Next sear it on both sides which will only take a few minutes or if you don’t have time that is fine just skip to put roast in crock pot and add enough water directions.

**(Sear definition: Grease a pan and heat it up so it is hot.  Drop the meat in it and leave it for about 5 minutes until the meat turns brown but watch so it doesn’t burn. Flip it and do the other side and do the same.  This is done to hold in the moisture of the meat but is not a necessity.)

 Put roast in the bottom of the crock pot. 

If you seared the meat take the frying pan that you used and add a little water.  Stir it so all the bits on the bottom have come off the pan and pour it over the Roast in the crock pot.

 Add enough water, bouillon or some other fluid to cover the meat plus a little more.  (Apple juice would work)

You can then add any or all of the following: potatoes, carrots, celery, onions, Brussels sprouts, zucchini, peppers, squash or sweet potatoes.  If I have forgotten a vegetable you love go ahead and add it. 

Season well with whatever you like, cook on low or high depending on your slow cooker for 5-7 hours or until the meat is 160 degrees.  This super easy Pot Roast is done. 

**(I use salt, pepper, garlic, parsley, basil, cumin, paprika, chili powder, and whatever looks good at the time.)

Super Spicy Bloody Mary

Super Spicy Bloody Mary

This is a great recipe and takes only a few items.  You can make as spicy as you want and either add vodka or not. 

I start mine with a short glass but you can use a tall one if you like.

The items you will need for sure are tomato juice of any kind and celery salt.  Two must haves of a good Bloody Mary, everything else is optional.

If you want salt on the rim of your glass.  Get the rim wet and dunk into course salt.  I skipped that step because I am trying to watch my salt intake.

Put in a few ice cubes and put in tomato juice to about 1/3 of the glass.  I use a super spicy mix of tomato juice.  You don’t have to use expensive Bloody Mary Mixes.  You can use any kind you have on hand. 

I then put a few dashes of Worcestershire sauce, tabasco sauce and hot sauce.   More if you like super spicy Bloody Mary or omit if you don’t.

Now for those of us over 21 you can add a shot or pour of any flavor vodka that might go with tomato.  (Bacon flavored vodka works well)

I put a few sprinkles of celery salt then add more tomato juice and another layer of spicy stuff if you want.

Stir and add olives, cheese sticks, beef sticks, pickles or celery.  Then a dash of celery salt on top of the ice.

 I will add olive juice too if I have olives on hand. 

You don’t have to wait till you have all ingredients to make this Super Spicy Bloody Mary drink just use what you have in the refrigerator. 

Enjoy

Taco Cups

Taco cups make dinner easy.  It is only a few of your favorite ingredients and bake.  Great for lunch or dinner.  I use won ton wrappers because they have fewer carbohydrates than a taco hard or soft shell.

Ok here we go.

Taco cups

Spray a muffin tin with non stick spray any kind will work.  Form in the muffin tin won ton wraps.  Fill with all taco ingredients you like.

 In my taco cups I use ground beef, black beans, black olives, tomatoes, and cheese on top but any of these can be substituted with your favorite taco ingredients.

If meat is not for you use black beans and re-fried beans. It usually depends on what I have in the house.  These can be made with leftover so just be creative.  I love cheese so I will use more cheese that anything else but if dairy is not for you just use the ingredients you like.

You will bake on 350 for about 20 minutes until won ton is crispy.   The taco cups will bake at different times depending on your oven so just keep an eye on it until you have made a batch.

Let cool and top with lettuce, tomatoes, sour cream and salsa.  My salsa recipe is on the blog too, just search salsa.  Refrigerate any left overs for lunch the next day.

Enjoy

Easy Enchilada Bake

Easy Enchilada Bake is just like regular Enchiladas but takes half the time and is less messy.   If any ingredients in my recipe are not your favorite just substitute ones you like.  

Pre heat the oven at 350 and we shall begin.

Easy Enchilada Bake

First you will need to figure out what kind of meat will be in your Enchiladas.  Whatever you have on hand will work and if you have no meat items just make the vegetarian kind.  Either way they will be fantastic.   So, first order of business is cooking the meat product if it is not already cooked.  You can use ground beef, chicken, shredded beef, or seafood.  This is a great time to use leftover meat from another dish or canned chicken will work too.

Cook meat according to package directions and you can add anything you want to the meat while it is cooking (peppers, onions, seasoning, or any vegetable you like).    Set aside when it is fully cooked. 

You will need a baking dish and how big is up to you.  (9x9 will work for 1-3 people and a 9x12 for up to 8 people)  These are all just a suggestion if you like leftovers just go with big baking dish.

Get out all your ingredients out that you will be using. 

Examples of layering ingredients are below:

Cheese, black olives, onions, black beans, refried beans, peppers, corn, tortilla, tomatoes, green chilies,  jalapenos, cheese sauce if you like, red or green sauce of your choice( I use enchilada and verde sauce), and whatever other items you would put on your tacos.

1.        Put some sauce in the bottom of a pan to just cover the bottom then a layer of tortillas (1-3 will work depending on the size baking dish you use).

2.       Layer meat over the tortillas and any of the ingredients you pick but only use half this layer.   Add sauce and cheese.

3.       Then start over with another layer of tortillas along with the second half of the ingredients you selected. 

4.       The last Enchilada layer is just tortillas with sauce and chees over the top. 

Bake in oven for about 40 minutes on 350 or 375 depending on your oven, until it has been bubbling for about 20 minutes.  Everything is cooked in it so it just needs to be heated through.

Take out and let sit for about 10 minutes before you serve so the liquid can evaporate off. 

Dig in and enjoy this easy Enchilada bake recipe.

Easy Salsa

Easy Salsa

This salsa can be made without measuring cups and spoons.

Salsa can be made as spicy as you would like.  You can use only the veggies you like.  It only takes 5 minutes to make.  Salsa can be low in fat and high in vitamins and can be put on everything forms eggs to celery.  So here goes.


Easy salsa


You will need a food processor or a chopper as I call have.


Put in the food chopper 2 cans of tomatoes with green chillies or without if you don't want it too spicy. Then cut up half a pepper what ever color you like. You can and more than half if you would like.  On top add cilantro as much as you would like.  This recipe will be trial and error till you find the combination you like of veggies and salt.

Put top on and chop until you are at consistency you like.




I usually taste at this point to see if it needs more salt or cilantro.  The salsa is done at this point and ready to eat.  You will never go back to store bought again because it is so easy to make.

Enjoy this easy salsa recipe and add diner life to your favorites.





Benefits of eating Tomatoes

Roasted Tomatillos

Roasted Tomatillos

 

Tomatillos are made into Verde sauce.  This is super easy and can be stored up to two weeks in the refrigerator for use in anything calling for a sauce.  My lifes dream is to teach everyone easy ways to make fantastic food.  Diner life is how it happens. 

Tomatillos are found with the produce and you will have to take the husk off them before you cook them.

Wash Tomatillos and cut in half.  Put them in a oven safe pan.

 Drizzle oil over the top and toss with your hands.  Season how you like.   I like just salt and pepper. 

Roast at 375 for about 40 minutes maybe longer or until soft and mushy.

 Let cool and put in processor with all fluid in pan.  Puree until Tomatillos until smooth.

Put in containers and refrigerate the Tomatillos until you need it.  Will last up to two weeks.  You can use in any dish sauce is needed. 

 

Enjoy and hope my lifes dream is becoming yours.

Tomato Pie

This is a wonderful old fashion recipe lost because of the box era. If it can't be made out of a box we don't like to tackle it. This recipe is easy to follow and I will just write it out.
Easy as Pie.

 

 

Tomato pie

Fit a refrigerator pizza crust in a greased pie plate. I use a pizza crust because it is so absorbent and can take the extra fluid from the tomatoes. Cook following directions on package until toasty brown and crispy.  While the crust is cooking you can fry 6 slices of bacon (ok fry the whole package you will need some for snacking).

Slice about 6 large tomatoes and let them sit for at least 20 minutes patting the extra fluid away. Salt and pepper to taste.

When the pie crust comes out of the oven season and cover bottom with mozzarella cheese. Let the cheese melt.

The next level after the mozzarella cheese is a layer of tomatoes then season with whatever you like (basil, Italian seasoning, oregano etc.). Then slice an onion and put half on top of the tomatoes. Crumble up the bacon and put half on top of the onions. Sprinkle a few tablespoons of flour over the tomatoes and onion.

Then a layer of mozzarella cheese starts the process again.

Tomatoes, onions, flour and bacon on top of that with more mozzarella cheese on top.

Last topping is the crusty stuff.

Mix together 2 Cup of cheddar cheese with 1/2 cup of miracle whip or mayonnaise, and 1/2 cup of sour cream.

Top the pie with the mixture of cheese and mayo.

Put in the oven and back on 375 for about 40 minutes. Top crust should be a little brown and crispy.

Enjoy