Friday, December 15, 2017

Playing with food!!

Made Street Tacos




Played with my griddle pan, fun!!




Made breakfast tostitos with turkey bacon, yumm


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Black Beans And Baby Bella Mushroom Burgers

Black beans and Baby Bella Mushroom burgers

  • Cooking Time: 10 minutes
  • Servings: 2
  • Preparation Time: 15 minutes
  • 1 cup baby bella mushrooms, chopped
  • 1 cup cooked black beans, rinsed and divided
  • 1 Large eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
DIRECTIONS
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms and garlic
  3. Mix just until coated.
  4. Add in the egg, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.









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Rainbow Carrot Salad From The Crepes Of Wrath

Rainbow Carrot Salad From The Crepes Of Wrath

5-6 carrots, peeled and thinly sliced 
4-5 stalks spring garlic or large scallions, thinly sliced 
3 tablespoons red wine vinegar 
2 teaspoons sugar 
¼ teaspoon kosher salt, plus more to taste 
freshly ground black pepper, to taste 
zest of ½ a lemon 

Thinly slice your carrots and your spring garlic or scallions. 
Toss them together in a bowl, then in a smaller bowl, whisk together your red wine vinegar, sugar, salt, pepper, and lemon zest. 
Pour the mixture over the vegetables and toss to combine. 
Allow to sit in the refrigerator, covered or preferably, in an airtight container, for about an hour. 
Serve chilled or at room temperature, alone, with a protein, or on top of salad greens. 
This will keep well, and just start to taste better and better, for up to one week.






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Monday, November 13, 2017

Wow! MIA for awhile!

So I have been busy sewing Ostomy bag covers for new patients at my local hospital. Also put some up in my Etsy shop.
Quilted a few Neonatal quilts



Quilted a quilt for a girl at church her grandma made.



Also been cooking some but will do a separate post.

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Saturday, July 15, 2017

Cheesy Chicken Fritters

One of my friends on Facebook posted this recipe..Yummm

Cheesy Chicken Fritters Found it     HERE






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Friday, July 14, 2017

Uggghhhh Photobucket is no longer hosting 3rd party sites

Soooo uggghhhhh all my pictures plus signature are kaput!! So I moved some from PB to my computer than uploaded them to Fickr what a PIA!!

I made a Couscous Salad today. Got the recipe a zillion years ago!! I haven't typed the recipe anywhere yet!


Couscous Salad







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Wednesday, July 5, 2017

Dill Pickle Pasta Salad

Found this recipe thru a friend on Facebook.
From Spendwithpennies



Dill Pickle Pasta Salad

  • 1/2 lb dry shell pasta (about 3 cups)
  • 3/4 cup sliced pickles
  • 2/3 cup cheddar cheese , diced
  • 3 tablespoons finely diced white onion
  • 2 tablespoons fresh dill
  • 1/2 cup pickle juice

DRESSING

  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/8 tsp cayenne pepper
  • 4 tablespoons pickle juice
  • salt & pepper to taste
  1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
  2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
  3. Combine all dressing ingredients in a small bowl and mix well.
  4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving











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