Pizza Burgers

Don't you love to be busy?  What would you be doing if you weren't?  We would all be sitting around hoping for something to do, that's what.  Even though it makes life hairy at times, frantic or just plain crazy.  Being busy is a great thing. 

To get you through the busy week here is a tasty, fast and easy weeknight meal.  Big hit throughout the dinner table.  Second helpings and thumbs up all around.  This is a meal that could easily go in the right or wrong direction and is why I have a passion for quality of ingredients.  Using naturally raised, nitrate free pork ensures your meat is not highly processed and loaded with harmful ingredients.  Chose a pizza sauce with no added sugars or corn syrups.  The cheese is a great way to provide calcium and healthy fats to your brain and skin.  Using real butter and no fake stuff here will add immune boosting healthy fats too!  And we all know that garlic is good for you and your *breath*.

Note:  This would be excellent on the grill!

Pizza Burgers
Print recipe here
2 pound ground Italian sausage, natural raised and nitrate free
8 ciabiatta or sourdough buns
1 C Muir Glen pizza sauce
8 slices mozzarella
½ C parmesan
3 TB unsalted butter
½ tsp garlic powder

1. Patty up the Italian sausage into ½ cup size burgers.

2. Cook patties over medium heat, 10 minute each side until golden crust on outside and no longer pink in the center.

3. Butter buns and sprinkle with garlic powder, layer each side of bun with 1 tablespoon pizza sauce, top one side with 1 tablespoon shredded parmesan, one side with a slice of mozzarella.

4. Cover a baking sheet with parchment paper. Broil buns a few minutes until cheese is bubbled and browned. Remove, add cooked sausage burgers and enjoy!

Today's recipes where brought to you by, inspired or adapted from:  Saved by the Egg Timer: Original

Linked up at:  33 Shades of Green

Green Chile Chicken Skillet and a 'How To'

I never need a special holiday like Cinco De Mayo to enjoy some (or a lot) of Mexican cuisine.  Mexican food is one of my top favorites.  This off-beat recipe packs huge flavors, quickly shooting up my list of favorite easy weeknight meals.  Serve over cooked basmati rice, in a tortilla or just plain covered in lots of salsa and guacamole.  Shhhh, don't tell anyone it is low carb or healthy because they will never suspect a thing....  Even if your not a huge fan of the cauliflower, I think you should give it a try.  You don't taste it in there at all, giving nutrition and texture to even the pickiest of palettes.

Green Chile Chicken Skillet
Print recipe here
2 TB unsalted butter
2 TB grapeseed oil
1 tsp garlic, minced
1 pound boneless, skinless chicken breast, cut into bite size pieces
1 red onion, diced
1 head cauliflower, trimmed to florets
1 (4 ounce) can diced green chilies
1 (14.5 oz) can Muir Glen Fire Roasted Tomato
1 tsp celtic sea salt
1 tsp dried oregano
1 tsp ground cumin
green onions, chopped
cilantro
shredded cheese
salsa
guacamole
limes

1. "Rice" your cauliflower by placing the cauliflower florets in a food processor.  With an "S" blade, pulse until the florets become the size of rice grains. Set aside. (How To: located below this recipe)

2. Heat the butter, oil and garlic on medium-high for 1 minutes. Add the chicken pieces and saute for 8 minutes or until no longer pink through the center.

3. Turn down to medium heat, add the red onion and cook for 5 minutes.

4. Add the “riced” cauliflower, green chilies, tomatoes, salt, oregano and cumin. Stirring frequently, cook another 10 minutes, until juices cook down and “rice” is cooked through.

5. Serve while hot, top with green onions, cilantro, cheese, salsa, sour cream, guacamole and a squirt of fresh lime. You can also serve this over steamed basmati rice or in a taco shell if desired.

How To: "Rice" Cauliflower
Print recipe here
1 head of cauliflowers, trimmed to florets
food processor with and “S” shaped blade

1. "Rice" your cauliflower by placing the cauliflower florets in a food processor. With an "S" blade, pulse until the florets become the size of rice grains. Set aside to use in your recipe.


Today's recipes where brought to you by, inspired or adapted from:  Elena's Pantry

Cream Cheese Cupcakes with Fresh Berry Syrup

Today is April's Cake Slice Baker's cake post day.  This month the winning recipe was Cold Oven Cream Cheese Pound Cake from Cake Keeper Cakes by Laurra Chattman.  It makes a huge bundt cake that I was not needing.  Reconfigured my tastes and needs, 'Wa-lah!' into a Spring-y cupcake topped with Fresh Berry Syrup and whipped cream for a lush dessert.  Think of a combination between pound cake, cupcake, strawberry shortcake and cheesecake?  But. All. Good.

Cream Cheese Cupcakes
Print recipe here

1 ½ C whole wheat pastry flour
1 tsp aluminum free baking powder
½ tsp celtic sea salt
¼ C (1 stick) unsalted butter, softened
4 oz cream cheese, softened
1 ¼ C organic cane sugar
3 large eggs, room temperature
1 tsp pure almond extract
½ tsp pure vanilla extract
1 medium/ large lemon or 2 small lemons, zest only

1. DO NOT PREHEAT OVEN! This is a cold oven recipe. In a small bowl measure your sugar, zest the lemon and mix into the sugar with a fork. Inhale the wonderful smell and set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. 

3. Prepare your muffin tin lining with paper cupcake liners or greasing with a little butter or oil spray.

4. In a large bowl, mix the butter, cream cheese and zested sugar with an electric mixer on a higher speed for 3 minutes until fluffy. Beat in the eggs one at a time. Add in the extracts.

5. Add the flour mixture and mix into the batter in 3 separate increments on a lower speed. Once all is added, mix an additional 30 seconds.

6. Pour the batter into the cupcake cups until ¾ full. Place the pans on the lowest oven rack. Shut oven door and turn your oven onto 325 degrees F. Bake for 30-35 minutes, remove once golden on the top. Let cool in muffin tin for 15 minutes. Place the cupcake on a cooling rack until completely cooled.

7. Serve with Fresh Berry Syrup and a dollop of fresh whipped cream.  Makes 18 cupcakes.

Fresh Berry Syrup
Print recipe here
3 C fresh berries- any variety you desire
½ C raw cane sugar
½ tsp lemon zest (optional)

1. Mix all ingredients in a medium size bowl. Let sit until the juices of the berries come out and make a syrup.  Minimum of 1 hour.
Serve over pancakes, waffles, cupcakes, cakes, ice cream. Add to smoothies, lemonade, seltzers, teas and cocktails.   

Today's recipes where brought to you by, inspired or adapted from:

 

   

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Breakfast Tater Tot Haute Dish {Casserole}

Spring has sprung in most of the states (P.S. Minnesota is still waiting...not normal at all...but still waiting. Currently we are waiting for a snow storm tonight and as I sit here typing I am currently watching the flakes arrive!).

Time for animals and flowers to resurrect from the winter slumber.  Same with My Savior!  How did God know to do that?  Seriously amazing in so many ways!  Have a Happy Easter everyone! 

On a busy weeknight, I often make this dish for a (kid loving) night breakfast.  Using organic ingredients to ensure the nutritional density of this meal filled with protein, healthy fats, potassium and mineral rich ingredients. 

Breakfast Tater Tot Haute Dish {Casserole}
Print recipe here
1 pound Homemade Breakfast Sausage*
2 ½ C monterey jack or cheddar cheese, shredded
2 C whole milk
4 large eggs
½ tsp celtic sea salt and fresh cracked pepper
2 lb bag organic, non-gmo tater tots

1. Brown the Homemade Breakfast Sausage in a crumbled style or nitrate free sausage of your choice.

2. In a medium size bowl beat the milk, eggs, salt and pepper together.

3. Layer sausage on bottom, cheese, egg mixture and top with tater tots.

4. Bake in preheated oven of 425 degrees for 30-40 minutes until tater tots are golden brown and sides are bubbling. (Note: generally the length of time on the tater tot package plus a few extra minutes.)

Accidental photo that turned out pretty funny.  Sneaky little crumb snatcher waiting in the wings. 

*When making this recipe, I usually sub out the sugar in the Homemade Breakfast Sausage with Pure Maple Syrup to give it an extra layer of flavor that goes great with this recipe.


Today's recipes where brought to you by, inspired or adapted from:  AllRecipes

Dublin Shepherd's Pie

Do you all have your Oxalis growing?  I swear mine knows the calender year even though it is an indoor plant.  The purple shamrock plant is blooming the second it hit March 1st!  It is my favorite plant, so pretty and the leaves close and open during the day if it is light or dark.  Around here, they only sell around St. Patrick's so if you like this, snatch one up now before they are gone.  A few years ago I missed it and had to wait a whole year for one, the next year I bought 2 and they have been in my kitchen ever since. 

Dublin Pie, Shepherd's Pie, Cottage Pie.  They all = good pie.  Enjoy, this is one of my new fave's. 

Happy Saint Patrick's Day! 

Dublin Shepherd’s Pie

Print recipe here

6 medium organic baking potatoes

½ C whole milk

1 stick (½ C) unsalted butter, melted

½ C Kerrygold Dubliner Aged Cheddar, shredded (any cheese will work here, even parmesan)

1 ½ lb grass fed ground beef

1 tsp garlic, minced

½ tsp celtic sea salt

¼ tsp dried thyme

¼ tsp fresh cracked pepper

1 medium yellow onion, chopped

1 green pepper, chopped

4 pieces leftover bacon, crumbled
1 bottle dark ale beer (like Guinness)
½ TB flour
Additional cheese for sprinkling over top

1. Loosely peel 6 potatoes, chop into 2 inch pieces. Place in a pot, cover with water and boil for 15 minutes on high heat, until very tender when pierced with a fork. Drain, add milk, butter and mash. Stir in cheese and set aside until ready to use.

2. Over medium high heat, brown the ground beef, garlic, salt, thyme and pepper. Add onion, saute 5 minutes. Add chopped green pepper and crumbled bacon, saute another 3 minutes. Pour in the whole bottle of beer and simmer for 5 minutes until there is about a ½ inch left at the bottom of pan. Sprinkle flour over ground beef mixture, stir in to coat and simmer another minute.

3. Pour the beef mixture into a greased glass pie pan or 2 quart baking dish. Plop the potatoes on top and spread evenly. Sprinkle with an additional 2-4 tablespoons Dubliner cheese. Bake at 375 degrees F for 25 minutes. Remove and serve warm.

Today's recipes where brought to you by, inspired or adapted from:  This is a combination of many recipes I read all over google, lol. 

Cheesy Scalloped Potatoes and a blizzard

Thank God for weatherman, or weather people...weather women...all of them!  We had a blizzard last weekend and since I knew we would be locked in our house for a few days I was able to think ahead.  What do you do when you have 3 feet of snow on your front door? Cookie baking marathon and ham dinner.
Have you decided what you are bringing to share at Christmas dinner?  These potatoes are so good.  Perfect cream to cheese ratio.  I must warn you about what it does to your casserole dish....but well worth it! 

Welcome, have a seat. 

Would you like to come join me on the deck!?



Ham and roll recipes to come...

 Cheesy Scalloped Potatoes
Print recipe here

8 large baking potatoes, sliced thin
2 TB unsalted butter
5 C sharp cheddar cheese, shredded (or mix of colby and sharp cheddar)
celtic sea salt and black pepper to taste
onion powder to taste, optional
paprika for sprinkling
1 quart half and half (or 1 pint heavy cream with 1 pint of whole milk)

1. Preheat oven to 375 degrees F. Coat a large casserole dish with 2 TB butter.

2. Lay 2 potatoes that are sliced thin on the bottom. Sprinkle with salt, pepper and onion powder. Cover with 1 cup shredded sharp cheddar cheese. Repeat. Repeat again.

3. 4th layer goes on the same, top with 2 cups cheese instead of 1. Always make sure to leave at least 1-2 inches from the top so it will not boil over in your oven.

4. Evenly pour 1 quart half and half over the dish. Sprinkle on a little paprika.

5. Place the casserole dish cover on or cover tightly with heavy duty tin foil.

6. Place in the oven at 375 degrees F for 1 hour. Then turn heat down to 350 degrees F for 1 hour. Don’t fret, it will look too soupy. Remove foil and turn heat down to 325 degrees F for 1 hour. Watch for the top so it does not burn. Remove when browned, bubbly and most liquid has cooked down.

WARNING!!!  Soak overnight and it comes off very easy. 

 
 
Today's recipe is brought to you by, inspired or adapted from:  Chris, thank you for passing along this gem of a dish!

Loaded Macaroni and Cheese

"Hey, good lookin',
Whatcha got cookin'?
How's about cookin' somethin' up with me?
Hey, sweet baby,
Don't you think maybe
We could find us a brand new recipe?"

Thanks Hank...this song has been stuck in my head all day today.  I will now pass it along to you to sing along for the rest of the day!  And. Sadly. This is now my ring tone......I have no excuse.  I just had to.  But my kids and I laugh every time someone calls now.

I 'found us a brand new recipe'.  Created this week, a winner that will have you wiping your drool and running to the store for all the ingredients!  Or, you may cringe in disgust- but secretly you will be running to the store for ingredients too!  Don't lie!  If you love Macaroni and Cheese, if you love Loaded Baked Potatoes- behold (sky opening and sun shining down) the Loaded Mac and Cheese!  Of coarse I made it healthy with whole wheat noodles.  Don't fret- the bacon fat, milk and cheese are a healthy and vital fat for our bodies.  They feed our brains, organs and skin.  Throw away the chemicals and fake fats! Our bodies don't know how to process fake stuff, natural is better for you.

Loaded Macaroni and Cheese
Print recipe here
1 pound grass fed ground beef
1/2 package of nitrate free bacon (Uber bacon lovers, go ahead with whole package!)
1/2 onion, chopped
10 oz. macaroni or other pasta (or about 2 cups)
3 TB butter
1/4 cup flour
1/2 tsp sea salt
1/2 tsp dry mustard
1/4 tsp black pepper
1/8 tsp paprika plus more for sprinkling on top
2 1/2 cups whole milk
3 cups sharp cheddar cheese
1/2 cup fresh chives, chopped (Green Onions work too)

1.  Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking. When drained place in your 3 quart casserole dish and set aside.
2.  While pasta is cooking, start your bacon by cutting into strips. Add to large frying pan and cook stirring over medium high heat. When starting to brown add chopped onion, stir and cook until onions become browned and caramelized.

3.  Add ground beef to the same frying pan and cook until crumbled and browned. Remove from heat, stir into noodles and set aside.

4.  Preheat the oven to 375 degrees.
5.  Over medium heat, melt the butter in medium sauce pan.
6.  Add the flour, sea salt, dry mustard, pepper, and 1/8 teaspoon paprika. Stir constantly over medium heat for about three minutes.

7.  Slowly add in the milk while whisking.

8.  Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens and will coat the back of a spoon.

9.  Remove from heat, and stir in 2 1/2 cups of the cheese, stirring until melted.

10.  Pour the cheese sauce over the noodles and stir until combined.
11.  Sprinkle on rest of cheese and chives. Dust with more paprika.

12.  Bake for about 25-30 minutes, until it gets golden brown, bubbly and ooey-gooey!

13.  Serve quick before it disappears, there was no leftovers to put away when I made this!

14.  Now this brings us to Cooking Confession #2- Don't cry over spilled milk, unless it spilled and burned on your cook top! Then it is totally allowed, boohoo!

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Today's recipes where brought to you by, inspired or adapted from:  Me!  Saved by the Egg Timer