Cheesy Apple Bacon Brunch

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!

This is a recipe that I picked up at a Bed and Breakfast that Bog Daddy and I stayed in. It is a nice breakfast casserole, perfect for a brunch.

Cheesy Apple Bacon Brunch

1 medium cooking apple, peeled and chopped (1 cup)
2 tablespoons sugar
1 1/2 cups Bisquick Original baking mix
1 1/2 cups milk
4 eggs
2 cups shredded Cheddar cheese
1 pound bacon, crisply cooked and crumbled

Heat oven to 375 degrees. Grease rectangular baking dish, 11x7x1 1/2 in. Mix apple and sugar, spread in baking dish.
Stir baking mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

8 to 10 servings

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Picnic Fare for Foodie Friday

Today is Foodie Friday!

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!

Thank you for stopping by. Yesterday, over at my blog, Tales from Bloggeritaville, my tablescape was a picnic. The weather has got me thinking baout going on a picnic. I posted some inspiration photos from Country Living Magazine. Here are the recipes for the picnic fare.

Apple-Cardamom Cakes with Apple Cider Icing
From Country Living

Applesauce keeps these miniature apple cakes moist and flavorful without adding fat. Drizzled with apple glaze, they are picnic-perfect.

INGREDIENTS
2 1/4 cup(s) flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 teaspoon(s) ground cardamom
2 eggs
1 1/2 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
1 cup(s) applesauce
1/2 cup(s) butter, melted
2 tablespoon(s) butter, melted
1/2 cup(s) sour cream
1 1/2 teaspoon(s) lemon zest
1 1/2 cup(s) peeled and chopped Granny Smith apple
1 1/4 cup(s) confectioners' sugar
3 tablespoon(s) apple cider

DIRECTIONS
Heat oven to 400 degrees F. Butter and flour 24 3 1/2-ounce cake molds or 2 12-cup cupcake tins and set aside.
Sift the flour, baking soda, salt, and cardamom together and set aside.
Beat the eggs and sugar together, using a mixer set on medium-high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl. Reduce speed to low and mix in the vanilla and applesauce. Add 1/2 cup of the melted butter, sour cream, and zest and beat until combined. Gradually add the flour mixture and mix until smooth.
Fold in the apples and divide the batter among the prepared molds (about 1/4 cup per mold). Bake until a skewer inserted in the center of the cake tests clean -- 20 to 25 minutes.
Cool for 5 minutes in the pan on a wire rack. Unmold the cakes and cool completely on the rack.
Stir the remaining melted butter, confectioners' sugar, and apple cider together in a medium bowl until smooth and drizzle over the cooled cakes and let the icing set before serving.
TIPS & TECHNIQUESTip: Cardamom is a fragrant spice that pairs well with apples, but this cake batter will also work well with cinnamon, nutmeg, ginger, or a combination of all four spices. Experiment and customize this cake to suit your own tastes.


Spicy Orange and Sesame Chicken Sandwiches
From Country Living

It's easy to make a distinctive (and highly portable) sandwich using pita breads. To reduce the fat content in this tasty lunch dish start with skinless, boneless chicken breasts.

INGREDIENTS
1 1/2 pound(s) boneless chicken breasts, with skin
3/4 teaspoon(s) salt
1/2 teaspoon(s) black pepper
2 tablespoon(s) butter, cut into small pieces
1/2 cup(s) orange marmalade
2 1/2 tablespoon(s) sesame oil
2 1/2 tablespoon(s) soy sauce
3/4 teaspoon(s) hot sauce
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) sesame seeds
2 medium oranges
1 small head of butter lettuce, leaves separated
3 large pocket-style pitas, halved

DIRECTIONS
Heat oven to 400 degrees F.
Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.
Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees F -- about 20 more minutes.
Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy -- about 1 minute.
Remove the breasts from the oven and let rest for 15 minutes.
Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.
TIPS & TECHNIQUESTimesaver: Start with sliced roast chicken from the deli counter and strain the marmalade before mixing; serve the sauce on the side.

Lentil and Couscous Salad with Mint
From Country Living


Enjoyed best at room temperature, this light spring salad is ideal for an outdoor party.

INGREDIENTS
6 tablespoon(s) cider vinegar
4 tablespoon(s) Dijon mustard
1/4 cup(s) olive oil
1/4 teaspoon(s) coarse black pepper
1 1/3 cup(s) French lentils, cooked, drained, and cooled
1 cup(s) pearl couscous, cooked, drained, and cooled
3/4 cup(s) chopped mint
4 scallions, white part only, sliced
3 plum tomatoes, seeded and chopped

DIRECTIONS
Whisk the vinegar, mustard, olive oil, salt, and black pepper together in a small bowl.
Place the lentils, couscous, mint, scallions, and tomatoes in a large bowl.
Add the dressing, toss, and serve.
TIPS & TECHNIQUESTry another type of bean in place of the lentils. Navy beans, black-eyed peas, and cranberry beans are all good choices

Summer Strawberry Salad

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!

With this being strawberry season, this is a great recipe to use for all those berries you might be bringing home, like I am. It is also a great dish to think of serving at your Easter Gathering in just a couple weeks.

Last summer my mother's cousin Beckie came into town for a overnight visit. The following day they spent at a quilting show, where my cousin Beckie had 3 quilts appraised that had been in her family, dating back to the late 1800's and early 1900's. It was a fun and exciting day, to find out some history of the quilts.
After their day, mom prepared a nice lunch, including this salad. I had the opportunity to try this salad. You will find, as I did this is something different, it will immediately bring you to a summer day, at the beach or lake, breeze in your hair eating a light fruity fresh treat. I hope you will enjoy it as much as all of us did. This dressing really makes this salad the tropical treat that it is.

Summer Strawberry Salad

Ingredients:
6 cups chopped romaine lettuce
3 cups sliced fresh strawberries
2 cups cubed fresh pineapple
1 banana sliced
handful of fresh picked blueberries
1/4 cup water
1/4 cup cream of coconut* (a little more if you prefer)
2Tbsp lemon juice
1Tbsp yellow mustard
1/2 tsp ground ginger
1/4 cup sliced almonds, toasted (optional)

Preparation:

1. In a 4-quart bowl toss together romaine,strawberries, pineapple, banana and blueberries. Salad may be assembled and refrigerated, cover tightly-up to one hour ahead (If doing this-add banana just before serving)
2. for dressing, in a small bowl whisk together water, cream of coconut, lemon juice,mustard, and ginger. Cover and refrigerate the dressing. To serve, toss the greens and fruit mixture with the dressing to coat. Sprinkle with almonds.
Makes 6-8 servings
*Note-look for cream of coconut with the drink mixers in supermarkets, under brands such as coco Lopez.

Chicken Creole

I love cooking with a rotisserie chicken that can be picked up at the grocery store. My favorite place to get them is Sam's Wholesale. That's what I did today, picked up a whole chicken and came home trying to come up with a recipe using chicken and a crockpot. Yes, there are thousands of recipes out there. Today's menu was Chicken Creole. It uses tomatoes and Creole seasoning, along with smoked sausage, chicken thighs, rice, and other seasonings for a meal with a punch of flavors.


INGREDIENTS:
1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces
1 can (14.5 ounces) tomatoes with juice
1 1/2 cups chicken broth
8 ounces fully cooked smoked sausage, sliced
1/2 to 1 cup diced cooked ham
1 cup chopped onion
1 can (6 ounces) tomato paste
1/4 cup water
1 1/2 teaspoons Creole seasoning
a few dashes of Tabasco sauce or other hot pepper sauce
2 cups instant rice, uncooked
1 cup chopped green bell pepper

PREPARATION:
Combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water, seasoning, and Tabasco sauce in the slow cooker. Cover and cook on LOW for 5 to 6 hours.
Add rice and green pepper to crockpot and cook for 10 minutes longer, or until rice is tender and most of the liquid is absorbed.
Serves 6.

Mama's Spaghetti

Welcome to Foodie Friday! Stop by Michael’s at Designs by Gollum for some wonderful meals served up by some of your favorite bloggers. But first, I want to share with you a very special recipe that has been in my family for years. This is a family recipe, one that came from my great grandmother, Idabelle. It was passed down to my grandma, Buena, to my mom, who taught it to me.


Spaghetti. Anyone that eats my homemade spaghetti swears by it. My kids will tell you hands down it is their favorite dish I make. Even more of a testament.....they will choose this over a "Happy Meal" anyday. It is a secret family recipe, one that I am sharing with you.

(Kid Approved, even picky ones, as seen above. "Sister Sledge")


Ingredients:
1 lb. Ground Beef

chopped onion and bell pepper (I have to omit this because I have picky eaters)

1 tsp each- pepper, salt, garlic salt, garlic pepper (or fresh garlic is even better (what I use)...if using fresh minced garlic omit the garlic powder and salt. I use about 2 tbsp of miced, but we love garlic.)


1 & 1/2 tsp each Italian seasoning and oregano


2-3 heaping tbsp brown sugar


1 small can tomato sauce


1 small can tomato paste


1 small can of water (8 oz)

DIRECTIONS:


Brown ground beef with onions and bell pepper and drain

Add dry ingredients to beef and Stir. Then add liquid ingredients. Bring to a small bubbling boil.


Reduce heat to simmer for about 30 minutes. Stir every so often. I also put a lid on the pot so that it doesn't bubble and pop out onto the stove.

While sauce is cooking, prepare spaghetti according to box. Then prepare a dish by topping spaghetti noodles with red sauce. This is going to be the best red sauce you have EVER eaten. Ever. Enjoy! Please let me know how you like it! And don't tell momma that I shared. Smile.

Ranch Cucumber Salad

Ranch Cucumber Salad
1 pkg. dry ranch seasoning mix

1 C Vegetable Oil
½ C Vinegar

Fresh chopped dill

Assortments of chopped vegetables-red onion, cucumber, tomatoes

Combine liquid ingredients with ranch packet and stir well. Add vegetables to liquid and toss to coat. Cover and chill. This is a simple salad with alot of flavor. This is one that mother prepared often when I was growing up. I just loved it and now fix for my family. Even the kids eat this!

Chicken Tortilla Soup

Firebirds is a chain restuarant, that is one of my brother and sister in law's favorites. It's a nice place to go and have a cozy meal. Firebirds features a faux-rustic atmosphere, a solid menu heavy on steak and seafood and pleasant service.
Below is Firebirds recipe for Chicken Tortilla Soup.

Firebirds Chicken Tortilla Soup
Ingredients:
1 teaspoon Vegetable Oil
1/3 cup Yellow Onion, diced
1/3 cup Carrots, chopped
1/3 cup Red Bell Pepper, chopped
½ teaspoon garlic, chopped
1 ¼ cups tomatoes, rough chopped
Pinch Dried Oregano
½ teaspoon Kosher Salt
½ teaspoon cilantro
2 cups Chicken Stock
2/3 cup tortilla chips, slightly crushed
1/3 cup jalapeno jack cheese, grated
2/3 cup roasted chicken, picked

Procedure:
Place all the vegetables in a pot with vegetable oil and sauté until soft. Add the tomatoes, seasonings and chicken stock and bring to a simmer. Cook for 20 minutes on medium heat. Add the tortilla chips and simmer for 10 minutes. Pour soup in a blender and puree until smooth. Add cheese and puree. Fold in the roasted chicken. Serve. Garnish with sour cream, fresh tomatoes and green onions.

Firebirds Wood Fired Grill
205-733-2002