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Breakfast Crescent Pizza

So I was searching in the fridge for something different for breakfast.  I came up with plenty of eggs and half a kielbasa sausage.  Then I noticed a rolls of crescent rolls, which are usually bought for a purpose and I was surprised to see it in the fridge.  This is how I came up with breakfast crescent pizza.

Keep in mind anything would really work for your toppings.  Scrambled eggs are the base and I would choose some great meat or sautéed vegetables on top.

Breakfast Crescent PizzaBreakfast Crescent Pizza:

  • crescent rolls
  • scrambled eggs
  • grated cheese
  • bacon, sausage, or ham, cooked and chopped
  • mushrooms, spinach,onions,zucchini,bell pepper, etc., chopped and sautéed until tender

Start by rolling out the crescent roll into rectangles.  Each can would make 4 large rectangles.  If you tried this with triangles you wouldn’t be able to fit very many toppings on.]

Bake the rectangles according to directions minus 1-2 minutes.

Meanwhile scramble eggs, cook or brown meat, and sauté your vegetables.

Remove the crescent rolls from the oven.  Top with eggs, vegetables, meat, and a bit of grated cheese to lock it all in.

Place back in oven for 1-2 more minutes until cheese is melted.

Breakfast Crescent Pizza

I ate mine with salsa on top or some might like ketchup!


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Drunken Peppers and Onions

I came across this recipe which looked amazing for Flank Steak Fajitas Recipe : Sunny Anderson.  I didn’t have any flank steak so I decided to make my chicken fajitas.  The idea of drunken peppers and onions sounded amazing.  Plus the one reason I don’t usually make fajitas is everyone complains about all the peppers.

So I decided to make the chicken fajitas and drunken peppers separate as Sunny Anderson had made hers.  The peppers were great.  Although my chicken lacked a bit of flavor because it was not cooked with the peppers and onions.  It still is the best fajitas I have had.  Mix dinner up and add a little drunken peppers to the meal.

I winged the recipe and used what I had but they turned out great.  I was worried the jalapeño might be too spicy but it was just right.  Of course it depends on the jalapeño.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions:

  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 jalapeño, seeded and sliced thinly
  • 1 large sweet onion, thinly sliced
  • salt and pepper
  • 1 Tbs olive oil
  • 1/2 cup beer, we used modelo since we were having mexican food

In a large sauté pan heat oil.  Add in all the peppers and onions and sauté over medium heat for about 5 minutes.

Drunken Peppers and Onions

Season with salt and pepper and add the beer, cover and cook another 8-10 minutes until the peppers and onions are almost caramelized.

Use to top fajitas, hot dogs, or anything your heart desires.  I think this would make a great dip as well if you added some cream cheese and yogurt.


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Chicken and Wild Rice Quinoa Soup

For the first rain and pure fall day at home this season, soup was on the menu.  Honestly it was purely a concoction of what was in the fridge.  After separating two rotisserie chickens the other day I had two chicken carcasses to be boiled.  After that it was simply what vegetables needed to be used.

The kids both had seconds and enjoyed every bit of vegetables.  Not to mention the smell of roasting chicken throughout the house was mouth-watering.  I decided to use a wild rice/quinoa mix inside the soup as opposed to noodles or dumplings.  It was just as tasty and much healthier.

Chicken and Wild Rice Quinoa Soup:Chicken and Wild Rice/Quinoa Soup

  • About 6 cups water
  • 1-2 chicken carcasses
  • 1 tsp salt
  • dash of Worcestershire sauce
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1/2 tsp parsley
  • 1/2 cup dry wild rice/quinoa mix or just quinoa
  • 4-6 cups vegetables your choice (I used broccoli,carrots,mushrooms,onions, and celery)

 

If you do not have a chicken carcass just use chicken stock or broth.  Place chicken bones and water in a pot with a lid.  Simmer for about 1 hours.  Remove lid and allow to cool about 1 hour.

Using your hands pick off any pieces of chicken and remove all bones and fat from the pot.

Return your chicken stock and chicken pieces to the stove and turn to a medium heat.  Place all raw vegetables, rice, and seasonings to the pot.  Simmer for about 30-45 minutes until vegetables are tender.  Taste as you go for additional seasonings.

Chicken and Vegetable Soup

Serve steaming hot and enjoy the warmth on a cold day!

Favorite Spinach and Fruit Smoothie

How do you get Mr.Picky to eat spinach?  There are two ways. . . make it into dip or add frozen fruit to make a smoothie.  For all of our health benefits I choose to make all fruit and vegetable smoothies.  You really can’t taste the spinach for all of you who are scared to add it in.  In fact if I even open the cupboard the blender is kept in the kids start to jump up and down.

The amount of fruit and vegetable each one of us consumes increases so much when we have an afternoon smoothie snack.  Mr.Picky and all of us enjoy a great smoothie in the afternoon.  It helps tied over between lunch and dinner.  Not to mention it fulfills our daily intake of greens.

I found a great guide from Super Skinny Me for any of you who are not familiar with smoothie making and are in need of some general guidance.  Super Skinny Me also has some great information on nutritional value and health.

The recipe below is the general smoothie recipe I throw together.  I will add and subtract ingredients depending on what we have.  I also will give you just average quantities added, we make about 3/4 of a pitcher to split between the family.  I have found that refrigerated coconut milk either plain or vanilla is the best liquid to add to a smoothie.

If you prefer a more frozen treat blend the smoothie and pour into popsicle molds.

Favorite Spinach and Fruit Smoothie:Favorite Spinach and Fruit Smoothie

  • 2 bananas (peeled and frozen or fresh)
  • 1 1/2 cup frozen strawberries
  • 2 large handfuls of fresh spinach
  • 1/2 cup oatmeal
  • 1/4 cup flaxseed meal
  • 1 1/2-2 cups vanilla coconut milk
  • 1/2 frozen peach or 1/2 cup frozen pineapple, optional
  • handful of frozen raspberries or blueberries, optional

We use some frozen fruit so we have no need for ice, but you can add ice if using all fresh fruit.  If you need a sweeter smoothie you can add a bit of honey or cinnamon.  Blend until smooth, pour and serve.

Favorite Spinach and Fruit Smoothie

 

 

 

 

 

We have tried all of the following added to our smoothies before:

  • cucumbers
  • apples
  • mango
  • yogurt (frozen or regular)
  • tomatoes
  • grapes
  • chard or pig weed
  • applesauce
  • mango or apricot nectar

Antipasto Pasta Salad with a Zesty Dressing

Antipasto Pasta Salad

My grandmother passed me a container of some of the best dressed pasta salad I had eaten in a long time.  She had gotten the recipe out of a magazine.  I will make the salad dressing from now on as a zesty Italian dressing.  The salad can contain any or all of the following ingredients.  What vegetables your family will eat will work and just leave the meat out to make it vegetarian.

Antipasto Pasta Salad with a Zesty Dressing:

  • 1 pound pasta, cooked
  • green peppers
  • tomatoes
  • garbanzo beans
  • salami, chopped or cubed
  • pepperoni, mini or chopped
  • cheese (provolone, cheddar, mozzarella,or Monterey jack),cubed or shredded
  • olives
  • artichoke hearts
  • broccoli,blanched
  • zucchini
  • cucumbers
  • grapes
  • avocado

Dressing:

  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1 Tbs dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup olive oil

 

Combine any combination of salad ingredients in a large bowl.  Chopping all vegetables to bite size pieces or smaller.

In a jar whisk together all dressing ingredients but olive oil.  Once sugar is dissolved slowly whisk in olive oil.  Place lid on jar and give it a good shake.

Top salad with 1/2 of dressing and add more as needed.

Cheesy Prosciutto and Vegetable Rice with Cauliflower Cream Sauce

I had this beautiful head of cauliflower to use up and wanted to change it up from the usual seasoned roasting side dish.  Although my kids will gobble it down when I use my Seasoned Roasted Cauliflower recipe, I was looking to make a main dish.  I had saved Creamy Cauliflower Sauce – Pinch of Yum a long time ago and figured I would give it a try.  I used her inspiration to create my variation and make my dish into a vegetable risotto like dish.

I couldn’t believe how creamy the cauliflower got when blending, and in my recipe I did not add milk or cream.  When I got to the point of adding milk, I realized it was completely unnecessary because the cauliflower was amazing on its own.  My mother has always made cauliflower cheese soup and used an immersion blender but not to the point of completely smooth texture.  If I didn’t already say it, amazing idea and way to incorporate vegetables so no one knows.

After making my sauce I had to decide what to do with it.  I had brown rice in the cupboard, lots of vegetables in the fridge, and a bit of frozen chopped prosciutto in freezer.  I figured this would create something wonderful and it did.  We ate this two nights in a row and plan on making regularly.  Both kids had seconds of this vegetable loaded dinner.

Easily remove the prosciutto and make it vegetarian.  The sauce made about double what I needed for the rice but I used the rest later in another dinner.  I imagine that you could use all the sauce or it would probably freeze fine for a quick dinner in the future.

Cheesy Prosciutto and Vegetable Rice with Cauliflower Cream Sauce

Cheesy Prosciutto and Vegetables Rice with Cauliflower Cream Sauce:

Sauce:

  • 1 head of cauliflower, cut into florets or about 2″ pieces
  • 2 cups of vegetable or chicken stock
  • 1 tsp salt, or to taste (I required more)
  • 1/2 tsp pepper, or to taste
  • 1/4 tsp nutmeg
  • 6 cloves of roasted garlic, I keep mine frozen but raw could be steamed with the cauliflower

Rice:

  • 1 cup brown rice
  • 2 cups water
  • 1/2 cup carrots, chopped (I used rainbow carrots)
  • 1 cup frozen peas
  • 1/2 tsp salt
  • 1 Tbs olive oil
  • 3-4 cloves crushed garlic
  • 1/4-1/2 cup prosciutto, finely diced
  • 1/2 large onion, diced
  • 1/4 cup sweet peppers (yellow,red or orange), finely diced
  • 2 Tbs fresh parmesan cheese, grated
  • 1/2 cup cheddar cheese blend, grated
  • 2 green onions, chopped (optional)

Place the rice and water in a pot with salt and bring to a boil, reduce to a simmer and cover to cook for 45-50 minutes.  About 20 minutes into cooking I tossed in my frozen peas and carrots, to the rice gave it a stir and allowed it to finish cooking.  If using white rice use the recommended amount of water for 1 cup rice, and put the vegetable in when you turn down to simmer because white rice cooks faster.

While the rice is on, place cut up cauliflower in a pot with a steamer basket with about 2 cups of stock.  If you do not have roasted garlic, simple peel 4-6 garlic cloves and pop them in the pot to steam with the cauliflower.  Cover the pot and steam the cauliflower until tender.

No dairy added

No diary added

Remove the cauliflower, reserving the liquid separately and place cauliflower in a blender or food processor.  A blender is going to get your sauce smoother, but make do with what you have.

Add salt, pepper, nutmeg and roasted garlic to cauliflower with about 1/2 cup of liquid and begin to blend.  Add liquid as needed and to the desired consistency.  Taste and add any additional salt or pepper.

Once your sauce is done and the rice it cooked, it is time to put it all together.

In a large non-stick skillet over medium heat place olive oil and additional 3-4 cloves of crushed garlic.  Toss in onion and sweet peppers, cook until onions become tender.

Dump in the pot of rice and vegetables mixing until all is combined and then add the desired amount of cauliflower sauce.  I used about half my sauce mixture.  Stir until all is hot and well mixed together.

Mix in cheeses and green onions if desired.Cheesy Prosciutto and Vegetable Rice with Cauliflower Cream Sauce

*Any vegetable would work in this recipe.  Mushrooms and zucchini would taste great, added at the point the onions are added.  Mix it up and add what vegetables your family will eat.

 

Chicken and Herb Dumplings

I don’t remember eating chicken and dumplings very often as a child.  As an adult my mother in-law makes it regularly.  My mother in-law uses canned chicken stock, and Bisquick dumplings.  Not that anything is wrong with that I just was going for recipe from scratch.  Mr.Picky doesn’t care for chicken and dumplings because it is soup.  Although if he would have been home last night to try mine I think he would have changed his mind.  The kids loved this, even with the peas in it which my almost 5-year-old doesn’t want anything to do with.

I had made my Sticky Chicken recipe, which we ate sliced off the roasted chicken.  After dinner that night, I stuck my chicken carcass and roasting drippings in a pot.  After I pulled any remaining chicken off and put it in a separate container to work with later.  Two days later I decided I was making chicken and dumplings.  I had never made it before but figured it couldn’t be too hard.  It is basically a slightly thickened chicken soup with dough dumplings on top.  I know how to make chicken soup and found a Herbed Dumplings Recipe – Allrecipes.com which turned out great with slight modifications.Chicken and Herb Dumplings

You can use a chicken broth or stock if you would like or a rotisserie chicken and take it apart.  Why not stretch one meal into two or three.  I think zucchini or mushrooms would be great vegetables to add to this soup as well, I just used what I had on hand which were pretty traditional.

Chicken and Herb Dumplings:

  • 1 chicken carcass, picked clean and any drippings from roasting can be added as well
  • 4 cups water
  • 1-1 1/2 cups chopped chicken (leftovers off your roasted chicken)
  • 1 cup carrots, roughly chopped
  • 1/2 cup onion, chopped
  • 2 stalks celery with leaves, chopped
  • 1 cup peas
  • 1 bay leaf
  • 5 Tbs flour
  • 1/2 cup water
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1 tsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1 tsp salt

Place chicken carcass, 4 cups water, bay leaf, and any drippings from chicken in a pot.  Simmer on low/medium heat for about 30 minutes.  Strain out bay leaf and all chicken bones and skin.  Any chicken meat pieces can stay in the pot.

Chicken StockYou will be left with about 4 cups of chicken broth.  If you didn’t have a roasted chicken you can just use canned chicken stock and cooked chicken and start at this point.

Chicken and Herb Dumpling VegetablesTo the broth in the pot add carrots, celery, and onions simmer on medium heat for about 30 minutes or until vegetables are tender.

Whisk together 1/2 cup water and flour, to make a slurry and stir into simmering soup.  Now it is time to season your soup, if you used canned stock you don’t want to add as much salt.  Add thyme, parsley, Worcestershire sauce, pepper, and salt to soup.  Now taste and add some more to suit your taste.

Add your peas in frozen or thawed, and bring soup back to a slow simmer. Taste soup before now, make sure flavor is spot on before putting dumplings on.  Now it is time to prepare the dumplings.

Herb Dumplings:

  • 1 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 3 Tbs butter
  • 3/4 cup milk

Combine all except butter and milk.  Whisk the dry ingredients until combine.

Using a pastry cutter or fork, add butter and cut into flour mixture until it is a coarse crumb.  Add milk and mix into a sticky dough.Herb Dumpling Dough

Drop large spoonfuls into simmering soup.  Cover the pot and allow the dumplings to cook for 15 minutes.

Chicken and Dumplings will be extremely hot, be careful and enjoy!

Chicken and Herb Dumplings

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