Salmon Cakes

This past weekend we had guests over.  And, I planned to make salmon on the grill.  However, our plans changed so my thawed salmon was never used that day.  No problem, I made it the next day!  But, without our guests, we had way more than we needed to feed just our family.  So, that yummy Simple Salmon recipe that I raved about having no leftovers, left me with a ton of leftovers simply because I cooked so much.

As good as that meal is, I really didn't feel like serving it the same way again.  So I found this recipe on Eating Well's site and thought I'd give it a whirl.  I am so glad I did!  They were a HUGE hit!  According to the site, the recipe takes about 45 minutes total time to prepare.  I never kept track of the time, but it sounds about right.  This is an easy meal to make ahead, so dinner time isn't so stressful.  Oh, and while you could eat them without the Creamy Dill Sauce, you would be totally missing out on a whole new realm of yumminess!

• INGREDIENTS
• 3 teaspoons extra-virgin olive oil, divided (I used unsalted butter)
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley (I used dry)
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
• 1/2 teaspoon freshly ground pepper
• Creamy Dill Sauce, (recipe follows)
• 1 lemon, cut into wedges

PREPARATION

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Stuffed Summer Squash

Since we haven't been very successful at growing our own garden-- likely has something to do with the fact that we actually need to stay home during the summer months-- we've been enjoying the fruits of others' at the local farmers' market.  A couple of weeks ago we brought home a summer squash bigger than I've ever seen.  I mean, I've seen large squash, zucchini specifically, but this thing was HUGE!  So, I decided to make the most of it's size and stuff it.  I have never attempted to "stuff" anything before, but I love my mom's stuffed peppers and stuffed zucchini.  So, I figured I'd give it a whirl.

After searching a bit online for an acceptable recipe I came across one that was intriguing.  It didn't have many ingredients (at the time very important, as I really needed to go to the store and didn't have the time to do it), and called for a lamb sausage called Merguez and goat cheese.  Interesting combo I thought.  Of course, we now live in a town that makes finding unusual items like this impossible... even goat cheese would be included under the unusual label.  But still my mouth was watering and I wanted to attempt something similar.  So, I took that recipe, and some elements of other recipes and went to work.  The result was mmmmmmm sooooo good!  It was decided by the family that this must be recorded and repeated!  Even the four year old, who at first turned up his nose went back for seconds and commented at how great it was!  The oldest said I needed to put it in a restaurant!  (Number two was too busy eating while his brothers were talking!)  WOW!!

1 large summer squash (doesn't really matter type-- yellow, green... could probably even use winter types)
1 lb ground Italian sausage (tried finding turkey sausage to decrease the fat content, but alas, this is "unusual" as well for our little community market)
1 red bell pepper, diced
2 celery stalks, diced
1 large carrot, grated
plain greek yogurt (I used Fage which is a very thick and high in protein yogurt-- it worked well.  Original recipe called for 2-3 oz of goat cheese.  I didn't measure the yogurt... maybe 1 to 1.5 cups?  or more if you want)
salt and pepper to taste
bread crumbs and coconut oil as needed (recipe called for olive oil, but I've switched to coconut oil for all of my cooking and leave olive oil for nonheated or low heat recipes)

Directions:
1. Begin sauteing diced vegetables in a little oil.  Add sausage and grated carrot and continue cooking until sausage is cooked through.
2.  Drain as much excess liquid as possible from the pan.  Set meat and veggie mixture aside.
3.  Cut off ends of squash and slice in half lengthwise.  Spoon out seeds making sure there is enough of a cavity for the mixture.  (I didn't need to, but you could scoop some of the flesh out of the squash and add back to the meat mixture.)
4.  Salt and pepper the squash.
5.  Mix yogurt in with the meat mixture.  Place squash on a foil lined baking sheet and fill cavities.
6.  Dust top with breadcrumbs if you like (gives it a little extra crunch).  Bake at 375 until squash is tender.  (Timing will depend on the size of your squash... mine took almost an hour.)

Note: This made a ton for us.  We have enough for B and I to have lunch tomorrow if the kids will let us!  Though I think we all could have devoured the entire thing tonight.

Slow-Cooker Mediterranean Pork Roast

My original plan for our get together was to have pulled pork sandwiches (thus the pork).  But, my dear husband decided pretty last minute (like the day before) that he was in the mood for gyros instead of barbecue.  Ah!  Since I didn't want to wing it with such an idea (since most gyros are made with a combo of lamb and beef), I tried to find a happy medium.  And this is what I found.  True, it's not in a pocket or sandwich form, but it did meld the Mediterranean taste to the easy crockpot meal I had in mind.  Can we say compromise?? And it turned out great!  We didn't have any left!  This recipe originally comes from Family Circle.

2 fennel bulbs, trimmed and sliced
1 boneless pork loin roast (about 3 pounds), trimmed
4 tsp Greek seasoning mix (or for 1Tbsp seasoning mix, you can use 1/2 tsp each of oregano, marjoram, garlic powder, lemon pepper, ground mustard, and salt)
4 plum tomatoes, chopped
1/3 Cup plus 2 T low-sodium chicken broth (I use Better than Bouillon)
3/4 tsp salt
1/2 tsp black pepper
2 Tbsp cornstarch
1-1/2 tsp Worcestershire sauce
1/4 C chopped black olives (optional... but, really, is does it say Mediterranean without them?)


Directions

1. Place fennel in slow cooker bowl.  Rub pork with 1 tsp of the Greek seasoning and place in bowl on top of fennel.

2. Scatter tomatoes around pork.  Pour 1/3 C of the broth in bowl.  Top with tsp Greek seasoning, 1/2 tsp salt and 1/4 tsp pepper.  Cook 3 hours on HIGH or 6 hours on LOW.

3. Blend remaining 2 T broth, cornstarch and Worcestershire sauce.  Remove pork to a serving platter; keep warm.  Strain liquid from slow cooker into a small saucepan; place vegetables around pork.

4. Bring liquid to a boil over medium-high heat.  Whisk in cornstarch mixture, remaining 1 tsp Greek seasoning and 1/4 tsp each salt and black pepper; cook 1 minute.  Spoon sauce over pork.  Sprinkle with olives if desired.

Savory Shrimp over Wild Rice

Here's a recipe that's a bit of a blast from the past.  I think I started making it almost 6 years ago, or was it more?  Back before children, I found this recipe during lent.  It is a trusted standby and one that is sometimes requested by our oldest (who happens to LOVE shrimp).  I just have to remember to cut the spices down so the kids will eat it.  Although they are getting older and a bit more forgiving of me for that!  I found this one on Allrecipes.com and it is originally a South Beach Diet recipe.  I just tried finding the link, and either it's been removed, or my search wasn't so great.  I'll try again when I have time...so we can all be privy to the comments and suggestions from others who've made this dish. 

Ingredients
1 (6 oz) package of wild rice
1 lb shrimp, peeled  and de-veined
2 t paprika
1/2 t white pepper (if cooking for kids, you'll want to at least half this)
1/2 t salt (I think I cut this in half or so)
1/2 clove garlic, minced
1 T extra virgin olive oil
1 C cherry tomatoes, halved
Chopped fresh parsley (optional)

Directions

1. Prepare the wild rice according to the package directions.  
2. In a large bowl, combine shrimp, paprika, pepper, salt and garlic.  Mix well and set aside.
3. Heat the oil in a skillet until hot.  Add the shrimp and cook on medium heat for 30 seconds.  Stir the shrimp, add the tomatoes and cook for an additional 45 seconds or until opaque, stirring constantly.  Remove from heat and serve over 1/4 C rice.

Note: I ran out of wild rice, and wanted more color in the dish, so I added about a cup of frozen chopped spinach.  Thaw and drain and add with the tomatoes.

Corned Beef and Cabbage

Sometimes, I'll get a question as to why our kids names are so Irish in origin, while our last name, is so clearly not!  Well, the answer is that I myself am a very proud American mutt (as my dad would call us).  Our ancestors hail from many places, but our name (my maiden name) just happens to be Irish.  Our kids names help to preserve some of this aspect of my own history, which is now also theirs.  While we don't have too many authentic Irish customs, my family will get together in some way for St. Patrick's Day for some good ol' corned beef and cabbage.  This is my Aunt Jan's recipe, as she is normally the preparer of the meal.  Once again, when I asked for this recipe from her, it was totally off the cuff.  It sounds a bit like my husband's family's boiled dinner (coming soon!).  No measuring involved and only approximate instructions.  If memory serves me, the last time I made it, it made enough to feed our neighborhood!  But oh so yummy!  I'm hoping to start this tradition in our own home, since our extended family is so far away.  So, along with this recipe, I'll be trying a few others.  If they work out, I'll be sure to post them!

• Corned Beef Round (this year, mine is 2 lbs--I'm guessing hers was at least 5?)
• whole cloves
• 3 bottles of beer (I will cut this back to 1 bottle, since that is all I have.  No specifics here.  Whatever you drink will do, though I'm fairly certain that she uses either Sam Adams or Guinness.)
• 2 cabbage heads (again, this makes a lot, I'm only using one this year)
• carrots
• small white potatoes

1. Push cloves into meat.
2. Fill deep pan with water and boil.  Add meat and 2 bottles of beer and simmer for about an hour (or 20-30 minutes/ lb).
3. Take half of liquid into another pan for vegetables (cabbage, carrots, potatoes).  If needed, add more water to cover vegetables.  (If your pot is big enough, I'm guessing you could cook it all in one pot.)
4. Add 1 bottle of beer and simmer for about an hour.  Keep it on simmer until you are ready to eat!

Mom's Meatloaf

Have you ever wondered why it is that when you cook meatloaf (or anything else for that matter) it never comes out like Mom's?  Well, besides all of the tender loving care that only Mom can put into your meals, I'm sure that the other reason is that she cooked some meals so often because everyone liked them that she no longer used a recipe.  This was true of my grandmother's cooking, and it's becoming true of my mother's cooking.  Whenever I ask for a recipe, it's off the top of her head, and everything is an estimate.  I can relate, as meatloaf is one of my favorite dishes to make, since there is very little you can do to mess it up.  But sometimes, I just want Mom's meatloaf.  And this is it!  (At least, it's how she remembered it the day I asked her!)

• 1 lb ground beef
• 1 egg
• 1/2 C Parmesan Cheese
• 1/2 C Bread Crumbs
• 1/2 C Oatmeal
• 1/2 C Ketchup OR 1 small can tomato sauce OR some leftover spaghetti sauce (my addition!)
• Salt and Pepper (I skip the salt, as I think there is enough in the previous ingredient)
• Oregano (dried)
• Parsley (dried)

Mix all ingredients well. Place in an 8x8 or (9x9) square glass baking dish.  Bake at 350 for approximately 1 hour.

Mom's Lasagna

I recently hosted my husband's colleagues. It was a big group, so I needed something that would feed a lot of people while not tying me up in the kitchen. I thought Italian would be the best option and Lasagna would be perfect. While everyone seems to have a favorite lasagna recipe, and I, myself, have made several variations in the past, my mom's lasagna always comes out perfectly. I wanted to share it and also keep it for posterity. I'm not sure where the recipe comes from, but this is what she uses:

1 lb ground beef
1 lb lasagna noodles (no need to cook!)
32 oz tomato sauce
1 lb ricotta (or cottage cheese)
1 egg (my addition for easier spreading ability)
1/2 lb shredded mozzarella
1/2 C grated Parmesan cheese (optional)

1. Preheat oven to 375
2. In a saucepan, brown meat. Drain fat and add sauce to the meat.
3. Mix 1 egg with ricotta cheese.
4. On the bottom of a 9x13 pan, pour 1 C of meat mixture, then layer:
1/2 noodles, 1/2 ricotta cheese/egg mixture, 1/2 mozzarella cheese, (1/2 parmesan cheese,) sauce, repeat.
5. Cook at 375 for about 30 minutes or until noodles are done, cheese is melted and sauce is bubbling.

It's perfect as it is, but there are so many ways to vary this recipe. My mom has made a half beef, half Italian sausage mixture which turns out well. I roasted some red and yellow peppers with 1/2 onion that I then mixed with the ricotta cheese mixture. It was yummy! To be a bit healthier, you could use whole wheat noodles, easily cut out the parmesan cheese, use the mozzarella cheese sparingly, and make sure you are using a lowfat ricotta. It's also a great recipe to sneak in vegetables. I've used fresh spinach in the past. If you make your own sauce, there is so much you can add and the kids won't even notice it! Enjoy!

Mad Hatter Meatballs

This is a recipe that comes from Aunt Donna.  She's a fantastic cook, as most of my family is!  I'm not sure where she found this recipe, but it is great comfort food.  It is also a great recipe to use if you have leftover mashed potatoes you want to re-purpose somehow.  I used to make it quite often, but my kids have grown tired of it.  Nevertheless, it needs to be preserved in my recipe bank!  Thanks Aunt Donna!  Because this one uses lots of soup, the sodium level is quite high.  I always used Healthy Request, or a low sodium option to help alleviate some of this.

• 1 T butter/margarine
• 1 green pepper, chopped
• 1 onion, minced
• 1 (10 1/2 oz) can chicken with rice soup
• 1 (10 1/2 oz) can tomato soup
• 1 C water
• Mashed Potatoes

(For Meatballs)

• 1 egg
• 1 lb ground beef
• 2 slices torn bread (small pieces)
• 1/4 C evaporated milk (or just plain milk)
• 1 t salt

1. Melt butter/margarine in a large saucepan.  Add and saute pepper and onion until tender.
2. Stir in both soups and the water.  Heat to boiling, then simmer, stirring occasionally as the rice will stick.
3. While the sauce is simmering beat the egg slightly in a bowl.  Add beef, torn bread pieces, milk, and salt.  Mix well.
4. Shape into small balls (ping pong size).  Drop into simmering sauce and cook slowly (uncovered) for about 1 hour or until sauce has thickened like gravy.
5. Serve over mashed potatoes.

Mom's Chicken Legs Recipe

This is a recipe that I think my mom would make and still makes for every family picnic.  It is so good, but as a kid, I think I stopped eating it because I simply had had my fill of them.  Now with my own kids, we are re-discovering them!  This is a great summer recipe, but it is salty.  I haven't played with it at all to offer any alterations, yet.  I'll have to edit this if I figure that out!  In the meantime, if you have any suggestions for improvement on sodium, please feel free to comment!  Otherwise, enjoy the yumminess!

Robusto Italian Dressing
Celery Salt
Paprika
Chicken legs

1. Coat chicken with dressing and celery salt.  (Mom, really coats well-- no measuring involved here!)
2. Sprinkle with paprika
3. Bake at 350 degrees for 1 1/2 hours.

*Note: for our family picnics, I vaguely remember a crockpot being used.  Was this just to keep them hot?  I'll get back to you on that... Mom, feel free to comment!

Cheeseburger Bread

This recipe I made one day because I felt like making dough (which especially at the time, meant pizza dough), but I didn't feel like eating pizza.  This seemed like something the kids would really like to eat-- and I was right.  I don't make it often, but it is a nice treat once in a while.  I found it on Familyfun.com.  I'm not sure why it was rated so low.  I liked this recipe because it is simple enough to be able to make your own adjustments as you want.  You can add whatever you want to literally make it a burger bread.  (ex. pickles, spinach, tomatoes, onion, etc...)  So, I would have rated it much higher than the website has it rated.

• 1 pound lean ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 1 small onion, chopped

• 1 small garlic clove, minced
• 1 (16-ounce) box hot-roll mix (I used my pizza dough recipe)
• 1 1/4 cups warm water
• 10 slices American cheese (I used shredded cheddar, though the sliced may have been easier

 

1. Heat the oven to 375º F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside.
   
2. Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef.
   
3. In a large bowl, combine the roll mix, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes.
   
4. Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of American cheese.
   
5. Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the loaves cool for about 7 minutes before slicing. Makes 24 servings.
   

Stuffed Turkey Meatloaf

I made two small loaves out of this recipe tonight, but I've been on my own, the kids are on vacation, and quite frankly, I'm out of my routine.  Trying to re-work the routine actually, but in the process I've made a mess!  So, long story short, I have a lovely meatloaf waiting for us for tomorrow in the frig and a second in the deep freezer.  YUM!  The kids love meatloaf.  I love meatloaf for all of the healthy additions I can stick in without anyone even noticing!  Ever tried pureed carrots or pumpkin or any other puree in the meatloaf for that matter?  This recipe is delicious!  I don't always have ground turkey on hand, so I use beef.  And, really I don't go completely by the recipe anyway, as I use whatever seasonings I like.  And, obviously, I like to make other additions not traditionally in a meatloaf per se.  But, I do follow the process with layering the sauce (or ketchup when short), spinach and cheese...mmm haven't tried pureed veggies in the layer.  I imagine that might work too.  For the life of me, I can't remember where I found this recipe, and since I've now already updated my family blog by deleting all of the links I had listed.  Guess I'll just have to thank the online cooking community in general for all of the yummy recipes I've been finding!  They are certainly keeping us well fed!

1 can mushrooms
2 cloves garlic, minced
fresh baby spinach
spaghetti sauce, divided
shredded cheddar cheese, divided
1 lb ground turkey
1 lb ground beef
1 egg, lightly beaten
1/2 C Italian style bread crumbs
1 tsp dried Italian seasoning
1/4 t salt

1. Preheat oven to 375 degrees.
2. In a large bowl, mix together turkey, beef, egg, bread crumbs, mushrooms, seasoning, and salt.
3. Spoon half of meat mixture onto a greased baking ban.  Flatten and smooth out.
4. Top with a layer of spaghetti sauce, spinach leaves, and shredded cheese.
5. Top with remaining meat, flatten again and then go around the edges and seal, pulling in the loaf away from sides of the pan.
6. Spread some more spaghetti sauce on top and sprinkle with shredded cheese.
7. Bake for about an hour or until meat registers at 170 degrees.
8. Let sit for 5-10 minutes before slicing.  Enjoy!

Mexican Lasagna

Oh my was this so good.  This hails from The Pioneer Woman's blog, and I think I've referred to it on at least two different occasions, as the author of the recipe makes his own taco season concoction that I've found to be so tasty!  The amounts used in this recipe could possibly feed a small town.  I halved it and still ended up freezing half!  The kids weren't terribly gaga over this one, I'm not sure if it was the sauces I used.  They may have had a bit too much kick.  However, the rice mixture that is used on one of the layers smells so good it will make you just want to stop the rest of the recipe and eat that.  It made a ton, so we had it on the side and this is more of what the kids ended up eating.  Rice and beans...yum!  Incidentally, Pastor Ryan gives wonderful step by step instructions in the above link.  Each step has it's own picture, as well.  So, if you like pictures (I know I do), it might be worth checking out.  Without further ado, here is the recipe:

• 4 cups Unprepared Rice
• 6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
• 4 whole (to 8) Tomatoes (up To You)
• 2 whole (to 3) Onions (up To You)
• 8 cloves (to 14 Cloves) Of Garlic (up To You)
• Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
• 1 can (to 2 Cans) Black Or Pinto Beans (up To You)
• 3 pounds Lean Ground Beef
• 2 jars (16 Ounce) Salsa Verde
• Flour Tortillas
• 3 packages (16 Ounces) Mexican Cheese Blend
• 1 jar (16 Ounce) Enchilada Sauce
• 3 cans Corn, Drained
• Sour Cream, to taste
• Cilantro, to taste
• Butter

1. Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste. 
2. Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined. Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
3. Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
4. Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected. Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer. Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly. Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
5. Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.

Steak Fajita Chili

This is another great one from Aggieland Mommy Cooks.  I have adapted it a bit just to make it even more simpler for me, but otherwise, a great recipe that is company worthy, especially during football season!

1 lb flank steak (I use cubed stew meat and cook all of this in the crockpot)
2 T vegetable oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
2 c water
3 (15 oz) cans tomato sauce
1 (15 oz) can ranch-style beans
1 (15 oz) can black beans
1 (14.5 oz) can petit diced tomatoes
1/4 c chopped fresh cilantro
3 t Ancho chili powder
2 t ground cumin
2 t fresh lime juice
1 t garlic salt
1 t ground black pepper
garnish: shredded sharp cheddar cheese, sour cream

Cut steak across grain into thin strips. Cut strips into 1" pieces.
2. In a large Dutch oven, heat oil over medium-high heat. Add steak; cook 5 minutes, stirring frequently.
3. Add peppers and onions; cook 5 minutes. Stir in water through pepper.
4. Bring to a boil over medium-high heat; reduce heat, and simmer 30 minutes.
5. Garnish with cheese and sour cream, if desired.

Taco Casserole

Here is an easy recipe you can whip together and let it simmer all day in a crockpot!  Don't ya love it when dinner's already cooked?  This, once again, comes from Stephanie's blog and it is definitely a keeper.  I will give you the original recipe from her blog, and then add in my own modifications for it (because I just can't leave well enough alone!)

• 1 1/2 lbs ground beef, browned
• 14 1/2 oz can rotel
• 10 3/4 oz can cream of onion soup
• 1 pkg dry taco seasoning
• 1/4 c water
• 6 corn tortillas cut into 1/2" strips
• 1/2 c sour cream
• 1 c shredded cheddar cheese
• 2 green onions, sliced

1. Combine beef, tomatoes (rotel), soup, seasoning, and water in slow cooker.
2. Stir in tortilla strips.
3. Cover. Cook on low 7-8 hours.
4. Spread sour cream over casserole. Sprinkle with cheese.
5. Cover. Let stand 5 minutes until cheese melts.

**My modifications:

• I added one diced onion to the beef while it was browning.
• I had to add vegetables to the mix, or I have no chance for the kids to eat any!  Add about 2C chopped fresh baby spinach (although frozen would likely work too), 1 1/2C frozen corn, 1 can Ranch style beans with liquid (or you could use any canned bean drained is preferable, this was just the only beans I had on hand, and what's ranch style beans without the liquid?)  
• I added an additional 2 corn tortillas-- maybe to soak up the additional liquid I had just put in?
• I can never find cream of onion soup, so I substituted cream of mushroom. (Also the reason for the added onion with the beef.)
• I didn't the last time I made this, but you could also substitute the taco seasoning for about for 1 lb of beef, you can try 1.5 Tbs chili powder and 2 tsp each of the paprika and cumin. (a little tip I learned from Pioneer Woman's blog)  It will significantly help at reducing the amount of sodium in this dish.

Pork Tenderloin with Dijon Marsala Sauce

If you are looking for a meat-eating crowd pleaser, this is your dish!  YUM-YUM- Extra YUM!  I don't think I'm the first to comment that you will want to drink this sauce!  The pork turns out super tender, and the sauce is just a must have!  It's also good over vegetables.  Another great one from allrecipes.com

• 2 pork tenderloins
• 4 T Dijon mustard
• 1 T oil
• 2 T butter
• 2 shallots,  minced
• 1 C Marsala wine
• 1 T Dijon mustard
• 1 C heavy cream (I've used half and half or whole milk)

1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve. 

There are of course plenty of comments on the recipe in the link, but since I don't have shallots on hand most of the time, here is an alternative:

• Sautee (fresh) mushrooms, scallions (or regular onion) and garlic.  Once tender, remove from pan and continue making sauce.  Add mushroom mix back to sauce once finished.

Super Simple Salmon

This is another yummy fish dish.  "If you wish to wish a wish, you may swish for fish with my Ish wish dish."  Haha!  How much do we love Dr. Seuss?  I digress... back to the recipe.  Again, very few leftovers (unfortunately) with my crew.  AND any leftovers there were, they were claimed by a very excited 20 month old!  Ah, to self sacrifice in the name of love!  Good thing he's so cute!  Seriously, though, this is an incredibly easy and delicious recipe from allrecipes.com.  I was surprised at how quickly the fish cooked up on the stove, as salmon is very thick, and I turned it only in the last 2 minutes of cooking (it took me a while to try to figure out how exactly to flip such a long fish).  I think the kids actually drooled at the table for this stuff.  Amazing!  Please try!  You won't regret it!

• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1/2 teaspoon salt
• 4 (6 ounce) salmon
• 2 tablespoons butter
• 4 lemon wedges (I didn't have any on hand, so I sprinkled mine with some lemon juice instead-- no one else wanted any, so I don't think it's all that necessary.)

1. Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
2. Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.

Broiled Tilapia Parmesan

If there's one thing I can say about my kids' eating is that they really are not picky when it comes to protein sources.  (Beans may be a bit harder to sell unless carefully wrapped in a tortilla, maybe.)  They especially love fish, and they like it simple, or extravagant... however it comes, as long as it comes!  I found this recipe during Lent one year on allrecipes.com.  And, like many of the recipes that sound good while I'm looking for something new to try, they get printed and stuck in a pile, forever forgotten.  (Which is another reason for this blog!)  I recently found it again, as I was cleaning out my cabinet full of recipes and cookbooks and decided to try it.  Of the 2 lbs of fish purchased (for 2 adults and 3 kids 5 and under), I think there may have been enough for one lunch the next day?  If there was any left for lunch, it certainly wasn't much.  This fish is deliciously seasoned, moist, and pretty easy to prepare.  True, there are a few ingredients, but trust me-- oh so worth it!  It's mostly dried seasonings you likely have in your pantry anyway!    

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Scallops Marscapone

The kids really like this recipe.  So do we!  We substituted broccoli for the asparagus and it came out fantastic!  Another good one from allrecipes.com

• 1 (16 ounce) package medium seashell pasta
• 6 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, chopped
• 1 (10 ounce) package sliced fresh button mushrooms
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• salt and pepper to taste
• 1/2 teaspoon onion powder
• 1 pound scallops, rinsed and patted dry
• 1/4 cup milk
• 1 (8 ounce) container mascarpone cheese
• 2 tablespoons butter

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
2. Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
3. Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.

Moroccan Lentil Salad

This was another recipe I tested for vegetarian company.  Now I don't remember if we used it for that purpose or not, but I remember it being very good.  Even my husband would eat it.  I can't remember about the kids.  My guess is they didn't, as we only had it one time.  Regardless, it's a must stay on this blog, since my husband and I liked it.  Hopefully the kids' taste buds will grow to like it too!

Ingredients

• 1/2 cup dry lentils
• 1 1/2 cups water
• 1/2 (15 ounce) can garbanzo beans, drained
• 2 tomatoes, chopped
• 4 green onions, chopped
• 2 minced hot green chile peppers
• 1 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• salt to taste

1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
2. In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

Roasted Vegetable Lasagna

Everyone has a great lasagna recipe.  Some have many.  We often entertain vegetarian guests, and I do struggle with what to serve them.  We recently had a crowd over for dinner, half of whom were vegetarian.  I made a regular lasagna (my mom's trusted recipe) and this one.  Both were a hit.  This one did particularly well with both meat and non-meat eaters alike.  I love the flavor of roasted vegetables, and they are so easy to do.  Thanks allrecipes!

• 1 pound eggplant, sliced into 1/4 inch rounds
• 1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
• 3 small zucchini, cut lengthwise into 1/4-inch slices
• 2 sweet red pepper, cut lenthwise into 6 pieces each
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (15 ounce) container reduced-fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup egg substitute
• 1 (26 ounce) jar meatless spaghetti sauce
• 12 no-boil lasagna noodles
• 2 cups shredded part-skim mozzarella cheese
• 3 tablespoons minced fresh basil

1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
2. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.
3. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.