Buffalo Chicken Wings with Ranchy Cauliflower

D made these.  I'm not sure why but I suddenly had a huge craving for wings (I don't like wings).  When I found this recipe and asked if we could have it, he said, "Sure."

He changed some things around, like, he cooked the chicken first and then the cauliflower. He also just put the celery on the side, and gave me a bottle of Ranch, and himself a bottle of Blue Cheese to go with it.

We both liked them.

Buffalo Chicken Wings with Ranchy Cauliflower

Photo by ALB

Our wings are broiled rather than deep-fried, which reduces greasiness and calories. Served with a side of sauced-up cauliflower to help tone down the spiciness and sneaking a few extra vegetables into game day makes this sheet-pan dinner just as healthy as it is delicious.

Servings: 4
Serving size: 4 wings and 1 cup cauliflower
Prep: 15 m
Ready In: 35 m

Ingredients
4 cups cauliflower florets (about 1 pound)
1 tablespoon extra-virgin olive oil
½ teaspoon dried dill½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of kosher salt
1 1/2 pounds chicken wings, separated at the joint (buy 16 wings)
1/4 cup Buffalo-style hot sauce, such as Frank's RedHot
3 tablespoons ketchup
1 1/2 tablespoons cider vinegar
1 tablespoon butter
1/4 teaspoon ground pepper
1/2 cup thinly sliced celery

Preparation
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet.

Toss cauliflower with oil in a large bowl. Combine dill, garlic powder, onion powder and salt in a small bowl. Sprinkle the mixture over the cauliflower and toss to coat. Arrange in an even layer on one side of the wire rack. Arrange chicken on the other side.

Bake until the cauliflower is tender, about 20 minutes. Remove from oven and transfer the cauliflower to a plate. Increase oven temperature to broil. Broil the chicken 8 inches from the heat source, turning once halfway through, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 10 minutes.

Meanwhile, combine hot sauce, ketchup, vinegar, butter and pepper in a large saucepan. Heat over medium-low until the butter melts, about 2 minutes. Cover and remove from heat.

Add the chicken to the sauce and toss to coat. Sprinkle with celery and serve with the cauliflower.

Nutrition information
Per serving: 280 calories; 19 g fat(6 g sat); 3 g fiber; 10 g carbohydrates; 19 g protein; 74 mcg folate; 110 mg cholesterol; 5 g sugars; 2 g added sugars; 577 IU vitamin A; 53 mg vitamin C; 48 mg calcium; 1 mg iron; 770 mg sodium; 602 mg potassium
Nutrition Bonus: Vitamin C (88% daily value)

EatingWell Magazine, January/February 2019

12 Smart Points (my additions/subtractions at 4 servings)

Roast Chicken with Bacon, Tomatoes, and Green Chiles

Sunday Dinner has become a thing in our house.  It's not really fancy, but the meals take a little longer to cook or they seem more involved.  Anytime you mention a whole chicken, I think of it as an all day task, even if it isn't. Anyway, D and I saw this recipe and decided to have it.

I would like to know where to buy a 3 pound whole chicken. The first Kroger didn't have any whole chickens, and the second one had a small one coming in at 6.5 pounds.  This is why we got more than 4 servings.  Also if anyone knows how to figure out Weight Watcher Points for a whole chicken, without having to weigh it before and post carcass, that would be nice.  (Read the points at the bottom carefully... I didn't include the chicken).

So the chicken... yum. It was a bit salty, so cut that back, but overall very tasty.

We had with rice. (pic below was with kale and butternut squash)

Roast Chicken with Bacon, Tomatoes, and Green Chiles

Photo by ALB

Servings 4 (or more)
Author Homesick Texan

Ingredients
1 tablespoon kosher salt (cut back to 1/2 TBSP_
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon New Mexican red chile powder (used regular)
1 (3- to 3 ½-pound) whole chicken (used a 6.5 pound chicken)
2 slices uncooked bacon
½ medium yellow onion, diced
4 cloves garlic, minced
1 (10-ounce) can diced tomatoes and green chiles and its juices (the fancy name of Rotel)
Cilantro, for garnishing
Cooked rice, for serving
Lime wedges, for serving

Instructions
Preheat the oven to 400°F. Mix together the salt, pepper, oregano, cumin, and chile powder until well combined.

To butterfly the chicken, with kitchen shears or a sharp knife cut the backbone from the chicken (reserving it for another use, such as stock). Flatten the chicken at its breast bone and place on a plate. Season the chicken all over on both sides (getting under the skin on the breasts and thighs), then let it rest as you cook the bacon and aromatics. (If you’re organized, you can also season the chicken then refrigerate it uncovered for up to 24 hours.)

Take a large cast-iron skillet, and cook the bacon on medium heat, turning once, until just beginning to crisp and the fat has rendered, about 7-10 minutes. Remove the bacon from the skillet. Pour off 1 tablespoon of the bacon fat into a bowl, then refrigerate. (This is too cool it off a bit but you’ll soon be using it again.)

Leaving the rest of the bacon fat in the skillet, add the onions and while occasionally stirring cook until fragrant and tender, about 3 minutes. Add the garlic and cook for 30 more seconds.

Turn off the heat. Chop the bacon, then stir it into the skillet along with the tomatoes and green chiles. Spread the reserved, refrigerated bacon fat on the chicken breasts under the skin, then place the butterflied chicken, breast side up, on top of the tomatoes.

Slide the skillet in the oven and cook uncovered until the skin is browned and the juices run clear, about 50 minutes, or when a thermometer inserted in the thigh reads 165° F.

Remove from the oven and let it rest for 10 minutes before serving. Cut the chicken into pieces then garnish with cilantro and serve with the tomato-bacon pan drippings, cooked rice, and lime wedges.

1 Smart Points (my additions/subtractions at 4 servings WITH NO CHICKEN)

Pork Tinga (Tinga de Pueco)

I found this recipe the week after I got my blood pressure results back, they were high, so I decided to go on a "REALLY HEALTHY EATING" kick.  Of course, how the hell am I going to eat this.
Well, we also had 1.5 pounds of pork shoulder in the freezer, D wasn't going on a healthy eating kick and well, sometimes you just have to say F-it.

The result of this was a tangy pork stew that was delicious.  Of course it was; it's from Homesick Texan.  D had on corn tortillas, and I had on a wheat wrap.  So he had tacos and I had a burrito.  We definitely would have again.

Pork Tinga (Tinga de Pueco)

Photo by ALB

From Homesick Texan

Ingredients
2 tablespoons vegetable oil (used 1 TBSP)
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
3 chipotle chile peppers in adobo
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pound Mexican chorizo, removed from its casing
1 1/2 pounds pork shoulder, cut into 2-inch cubes
1 bay leaf
1 teaspoon kosher salt
2 cups water
1/2 cup chopped cilantro, plus more for serving
1 tablespoon freshly squeezed lime juice
Warm corn tortillas, for serving (used both corn and wheat)
1 avocado, peeled, pitted, and thinly sliced, for serving
Cotija cheese, for serving (used Jack Cheese)
1 lime cut into wedges, for serving
Added Reduced Fat Sour Cream

Instructions
Preheat the oven to 300°F.

In a Dutch oven, heat 1 tablespoon of the oil on medium-low heat. Add the onion and garlic and while occasionally stirring, cook until fragrant and softened, about 4 minutes. Scrape the onion and garlic into a blender and add the tomatoes, chipotle chiles, oregano, and thyme. Blend until smooth.

Meanwhile, wipe out the Dutch oven and then add the remaining oil and the chorizo removed from its casing. On medium heat, while occasionally stirring cook for 10 minutes or until the meat has darkened.

Turn off the heat and add to the Dutch oven the pork shoulder, bay leaf, salt, chipotle tomato salsa from the blender, and water. Gently stir to combine everything, cover the pot, and then bake for 2- 2 1/2 hours or until the sauce has reduced and the pork is fork tender and can be easily shredded.

If you prefer, instead of using the oven you can place the chipotle tomato salsa, cooked chorizo, and pork in a slow cooker and cook on low for 6 hours.

Once the pork is tender, with two forks, shred the pork and then stir in the chopped cilantro and lime juice. Taste and adjust seasonings. Serve warm with corn tortillas with more cilantro, avocado, Cotija cheese, and lime wedges, on the side.

Yield: 8 servings (Homesick Texan indicated 4-6 servings, we got 8)

Pappardelle With Pork Sugo And Hazelnuts

This one was a weird one.  First what is a Sugo, and second how does Nutella tastes with pork?  Well, that's what I initially thought when I saw Hazelnuts.  It turns out, hazelnuts can be used in other foods besides on waffles.

D made this on Sunday.  It was very good.  An Italian Pulled Pork, basically.  Because Kroger didn't have any tomatoes in stock, we used canned San Marzano tomatoes (thankfully we were at the fancy Kroger). He thought it needed more of a tomato flavor.  I thought it tastes just fine. We also used Penne and not Pappardelle because Kroger charges $5/8.8 oz of Papparedelle, and I think that is ridiculous for some wheat, eggs, and water.

I have no idea if it was easy or hard...he seemed to be in the kitchen a lot.  I would have again.  We had with bread.

Pappardelle With Pork Sugo And Hazelnuts

Photo by ALB

SERVINGS: 8
Adapted from Bon Appetit

Ingredients
5 large plum tomatoes, quartered (Used canned San Marzano tomatoes since Kroger decided not to sell fresh ones on Sunday)
7 garlic cloves, 1 finely grated, 6 left whole
2 tablespoons vegetable oil, divided
Kosher salt Freshly ground pepper
½ cup blanched hazelnuts
2 pounds boneless pork shoulder (Boston butt), fat trimmed, cut into 8 pieces
4 large shallots, quartered
2 cups red wine
2 cups 2% milk
1 cup low-sodium chicken broth
5 sprigs oregano, plus 1 tablespoon finely chopped
5 sprigs thyme, plus 1 tablespoon finely chopped
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
4 ounces Grana Padano cheese, finely grated, plus shaved for serving
1 pound fresh or dried pappardelle (used 1 lb of penne, because 8 oz of pappardelle was $5).

Preparation
Preheat oven to 425°. Toss tomatoes, grated garlic, and 1 Tbsp. oil on a rimmed baking sheet. Arrange tomatoes, skin side down, in a single layer; season with salt and pepper. Roast until browned around the edges, about 25 minutes. Set aside. 


Reduce oven temperature to 350°. Toast hazelnuts on another baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; coarsely chop. 


Reduce oven temperature to 275°. Season pork with salt and pepper. Heat remaining 2 Tbsp. oil in a large ovenproof pot over medium-high. Cook pork in batches, turning occasionally, until brown, 8–10 minutes; transfer to a platter. 


Add shallots and whole garlic cloves to same pot and cook, stirring occasionally, until browned, about 5 minutes. Add wine, scraping up any browned bits; bring to a boil and cook until wine is reduced slightly, about 5 minutes. Return pork to pot and add milk, broth, and reserved tomatoes. Bring to a boil. Tie oregano and thyme sprigs together with kitchen twine; add to pot. Cover and transfer to oven. Braise meat until very tender, 2–2½ hours. 


Remove from oven; discard herbs and use a potato masher or pair of forks to shred pork and mash vegetables into medium-size pieces. Gradually add butter and grated cheese, stirring as you go to fully incorporate into sugo. 


Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, transfer to a platter, and toss with half of sugo. Serve topped with hazelnuts, chopped oregano and thyme, and more Grana Padano.


Do Ahead
Sugo can be made 1 week ahead. Let cool; cover and chill, or divide in half and freeze up to 3 months.

Nutritional Information (My Fitness Pal)
Calories: 679; Total Fat: 29 g; Saturated Fat: 9 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 89 mg; Sodium: 414 mg; Potassium: 762 mg; Total Carbohydrate: 57 g; Dietary Fiber: 6 g; Sugars: 10 g; Protein: 36 g

Spinach and Feta Chicken Burgers

So this recipe caught my eye.  One, cilantro is hard to come by since Mexican Cilantro is not being sold at the moment.  Two, I had no idea what Halloumi was, and three, Feta just is delicious.

So I showed D and he said ok.  He made it.  I won't lie, my picture isn't that great, but life happens.  The flavors were really good together.  It was messy.  Everything was just good.  We had with a cauliflower "tabbouleh" from Whole Foods, that I would not recommend but that is another issue.

I didn't rebuild the calories to check the accuracy.

I would have again.

Spinach and Feta Chicken Burgers (aka Spanakopita Burgers) with Grilled Halloumi, Roasted Red Peppers and a Spinach and Feta Sauce

Photo by ALB

From Closet Cooking

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients
FOR THE SAUCE:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup feta, crumbled
2 cups fresh spinach, coarsely chopped
2 tablespoons dill, chopped
2 tablespoons lemon juice
salt and pepper to taste

FOR THE BURGERS:
1 pound ground chicken (or turkey)
2 cups fresh spinach, coarsely chopped
1/4 cup feta, crumbled
2 cloves garlic, grated
2 green onions, chopped
2 tablespoons dill, chopped
salt and pepper to taste
4 buns, optionally toasted or grilled
1 cup spinach
8 ounces halloumi, sliced
1 tablespoon lemon juice
2 roasted red peppers, cut into 4 pieces

Directions
FOR THE SAUCE:
Melt the butter in a small sauce pan over medium heat until frothy, mix in the flour and cook until a light golden brown, mix in the milk and simmer until it thickens, add the feta and cook until it melts, mix in the spinach, dill and lemon juice, season with salt and pepper and remove from heat when the spinach wilts.

FOR THE BURGERS:
Mix the chicken, spinach, feta, garlic, green onions, dill, salt and pepper, form into 4 patties, oil the grill, heat to medium high and cook the patties, about 4-5 minutes per side.

Grill the halloumi slices, about 2 minutes per side, and hit them with the lemon juice.

Assemble the burgers and enjoy!

Nutrition Facts
Calories 720, Fat 41g (Saturated 21g, Trans 0.3g), Cholesterol 243mg, Sodium 1324mg, Carbs 37g (Fiber 2g, Sugars 11g), Protein 50g

Carne Guisada

I'm not sure why I haven't blogged about this one before.  I know the first time we had it was after Christmas in 2013, so that is around the time I received Homesick Texan's Cookbook.  And it was comfort food.  And it was good.

So D decided we needed to have it again. It turns out you don't have to wait until the winter.  You can have it when it is 95 degrees out too.

This is more of a weekend meal because of the 5 hour simmer time.   Everything breaks down into a spicy meat paste and it's really just something you should make.  We have it on tortillas with sour cream.

Carne Guisada

Adapted from Homesick Texan
Serves 8-10

Photo by ALB

Ingredients
3-4 pounds of chuck or bottom round beef, cut into 1-inch cubes (used 3 to figure out NI)
4 tablespoons of vegetable oil
1 medium onion, diced (about 1 cup)
5 cloves of garlic, minced (about 1/4 cup)
1 14.5 oz. can of diced tomatoes or 3 fresh tomatoes, diced
2 jalapeno peppers, diced
2 serrano peppers, diced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1/2 cup of chopped cilantro
1 bay leaf
2 cups of water
1 12 oz. bottle of dark Mexican beer such as Negro Modelo
1 tablespoon of flour (optional)

Preparation
In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches.

Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions and chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.

Throw in the browned beef, add the herbs, spices, water, tomatoes and beer and mix everything really well. Turn up the heat to high, bring the stew to a boil and then turn heat down to low and simmer for five hours, stirring occasionally. At this point, some of the meat will have turned to strings thus thickening the gravy.

Nutritional Information (from My Fitness Pal)
Servings: 8; Amount Per Serving
Calories: 367; Total Fat: 20 g; Saturated Fat: 6 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol 110: mg; Sodium: 259 mg; Potassium: 624 mg; Total Carbohydrate: 8 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 34 g

Braised Chicken Thighs with Tomatoes and Garlic

I saw this recipe on NCBeaches Pinterest page, and pinned it, of course.
D and I wanted to use better quality (or maybe just more $$) tomatoes, but our Kroger doesn't have an Italian Section, besides the standards (the bigger Kroger has a ton of imported stuff, but I didn't realize our Kroger didn't have it, and wasn't going to go make a special trip).  After making it, I think I was right on not going out of my way.

Anyway, I wasn't sure about the type of chicken but the picutre on the Tuttorosso website used chicken quarters, so that's what I bought.  I'm not sure how you get 6 servings using 8 pieces of chicken (we only had 4 servings), but the servings were generous.

It took a while to make, so this isn't a quick weekday meal unless you have an hour.  But I would have again. We were going to have with a salad, but when we saw the portion, we skipped it.

Braised Chicken Thighs with Tomatoes and Garlic

Prep time 10 minutes
Cook time 1 hour
Servings 6 (we got 4)
From Tuttorosso

The perfect recipe when you’ve got extra chicken on hand, this dish also features chunks of tomatoes and a variety of fresh herbs like basil, garlic or whatever else you feel like adding.

Photo by ALB

Ingredients
8 pieces chicken thighs, or legs or both
Salt and black pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 cup red wine
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice (used a 14.5 oz can of Hunt's dices with oregano and rosemary and one with basil and oregano)
1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes (used Hunt's)
3 tablespoons Tuttorosso® Tomato Paste (used Hunt's)
1 teaspoon nutmeg
Fresh herbs of choice, basil, thyme, parsley, sage, rosemary, chopped (used basil, thyme, parsley, and rosemary, all from the garden)
8 garlic cloves, roughly chopped
1 medium onion, sliced
Pasta of choice, or rice for serving, cooked and drained (used rice) 1/4 cup grated Parmesan cheese

Instructions
Preheat oven to 400o F. Salt and pepper chicken thighs. Heat ovenproof skillet or Dutch oven over medium-high heat. Add oil and butter. When mixture is hot add the chicken. Brown on all sides, about 2 minutes. Remove chicken from pan. Pour wine into skillet, scraping the bottom of the pan to loosen bits; cook for 1 minute. Add diced tomatoes, peeled plum tomatoes and tomato paste; stir to combine. Bring sauce to a boil; then turn off heat. Add nutmeg, fresh herbs of choice, garlic cloves, onion and chicken. Put lid on skillet and cook in oven for 1 hour.

Remove from oven and allow to sit on counter with lid on while you prepare pasta. Place prepared pasta into a large serving bowl. Remove lid and check sauce. If sauce is too thin, remove chicken from pot and boil the sauce for 5 or 10 minutes so it will thicken. To serve, pour sauce over pasta, then arrange chicken over the top. Sprinkle with cheese and serve with crusty Italian bread.

Nutrition (with 6 servings)
Calories: 260 | Fats: 13.0 g | Trans Fats: 0 g | Cholesterol: 95 mg | Sodium: 1110 mg | Carbohydrate: 15 g | Fiber: 3 g | Protein: 21 g | Vitamin A: 40 % | Vitamin C: 60 % | Calcium: 10 % | Iron: 15 %

Scallion-and-Brie-Stuffed Burgers

These were very good. I would have them again.

Scallion-and-Brie-Stuffed Burgers

Photo by ALB

Adapted from Food and Wine

Total Time: 30 Min
Servings: 4

Ingredients
1 1/4 pounds ground beef (used 85/15)
Salt and freshly ground pepper
4 ounces Brie, rind removed, cheese cut into 4 slices
1/4 cup Spicy Scallion Paste (see below)
Vegetable oil, for brushing
1/4 cup mayonnaise
4 hamburger buns, split (used large whole wheat)
Tomatoes (and Lettuce if you want)

Preparation
Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a scant tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal.

Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare meat.

Meanwhile, mix the mayonnaise with the remaining scallion paste. Grill the buns until toasted. Spread the mayonnaise on the bottoms of the buns and top with the burgers, tomatoes (and lettuce). Close the burgers and serve.

Spicy Scallion Paste

Total Time: 15 Minutes
Servings: Makes 1/4 Cup

Ingredients
4 scallions, thinly sliced
2 garlic cloves, minced
1 fresh hot chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt

Preparation
In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.

Food and Wine, June 2006

Nutritional Information (from My Fitness Pal)
Calories: 672; Total Fat: 38 g; Saturated Fat: 7 g; Monounsaturated: Fat 6 g; Polyunsaturated: Fat 3 g; Trans Fat: 0 g; Cholesterol: 85 mg; Sodium 1129: mg; Potassium: 57 mg; Total Carbohydrate: 43 g; Dietary Fiber: 3 g; Sugars: 7 g; Protein: 40 g

Asian-Style Pork Nachos With Red Cabbage And Scallions

I think this recipe came up on Facebook.  I'm liking red cabbage at the moment, and it sounded so good, I thought we should have it.  Then I saw 10 Cups of oil.  We don't fry food often, and so I quickly saw various recipes that said you could make chips, baking them, so moving on.  I showed D and he said they looked good.

D made them, and I watched.

When they came out, yum!  Portions were huge (and could be made into 6, with more reasonable calories).  They tasted awesome, and we would have again.

Photo by ALB

Asian-Style Pork Nachos With Red Cabbage And Scallions

Adapted from Bon-Appetit
Servings: 4

Ingredients
Wonton Chips:
Vegetable oil for frying (about 10 cups) (didn't use)
6 ounces wonton wrappers, cut into triangles (used 9 oz)
(Used Pam, salt, Pepper and garlic powder)

Pork:
2 tablespoons vegetable oil (used PAM)
6 cloves garlic, thinly sliced
1 serrano chile, thinly sliced
1 pound ground pork (used lean ground pork)
Kosher salt, freshly ground pepper
4 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar

Assembly:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
⅛ head red cabbage, cored, very thinly sliced
1 bunch scallions, thinly sliced
1 cup cilantro leaves with tender stems
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
Kosher salt, freshly ground pepper
1/2 cup sliced pickled jalapeños

Photo by ALB

Preparation
Wonton Chips- Baked not fried
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper,Place the wonton wrappers on the baking sheet. Spray with PAM. Sprinkle with the garlic, salt and pepper. Bake for 7 minutes until crispy and beginning to brown (5 minutes was plenty for me).  If you only have 1 baking sheet, you need to do this a few times.

Photo by ALB

Pork
Heat oil in a large skillet over high heat (use PAM). Add garlic and chile and cook, stirring, until fragrant, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up into smaller pieces with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add lime juice, soy sauce, fish sauce, and sugar and cook, stirring, until liquid is reduced and glazes pork, about 3 minutes. Transfer to a medium bowl.

Assembly
Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of pork, then half of each cheese. Repeat layering with remaining chips, pork, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. While nachos cook, toss cabbage, scallions, and cilantro with vinegar and sesame oil; season with salt and pepper. Serve nachos topped with cabbage mixture and pickled jalapeños.

Nutrition Facts (from My Fitness Pal with my adaptations)
Calories: 729; Total Fat: 40 g; Saturated Fat: 17 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 136 mg; Sodium: 2740 mg; Potassium: 151 mg; Total Carbohydrate: 46 g; Dietary Fiber: 4 g; Sugars: 6 g; Protein: 44 g

St. Patty (Paddy) Cheeseburgers with Cabbage on Rye

So this recipe came up on St. Patrick's Day. I cringed at the "Patty" not "Paddy" but got over it. Maybe it is a play on Burger Patty. Who knows? I liked these better than D did. Neither of us tasted the bacon.

We would have again, but we would make some changes to improve the flavor and to reduce the calories. Reduce the beef to 1 pound, use 4 pieces of bacon and just put on top, not mix. Also as a leftover, the cabbage dressing lost a bit of flavor. So add some more vinegar the next day.

But we would have again. We had with Tater Tots.

St. Patty  (Paddy) Cheeseburgers with Cabbage on Rye

Adapted from Jamie Purviance from Weber

Serves: 4
Prep time: 30 minutes, plus 1 hour to freeze the bacon | Grilling time: 8 to 10 minutes
Special equipment: grill-proof griddle

Photo by ALB

INGREDIENTS
2 tablespoons mayonnaise (used low-fat Hellman's)
1 tablespoon cider vinegar
½ teaspoon dried dill weed
Kosher salt (used 1 tsp)
Freshly ground black pepper (used 1/4 tsp)
1 cup coarsely grated green cabbage
3 thin slices lean, meaty bacon, frozen then finely chopped
1½ pounds ground chuck (80% lean) (used 90%)
8 small slices rye bread (used Pepperidge Farms Jewish Rye)
4 slices sharp cheddar cheese (used Sargento Sharp Cheddar Slices)
Mustard (optional)

INSTRUCTIONS
In a medium bowl mix the mayonnaise, vinegar, dill weed, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and mix well. Cover and refrigerate.

Freeze the bacon slices for 1 hour, and then chop as finely as possible. Mix the bacon, ground chuck, ½ teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about ¾ inch thick and shaped to fit the bread slices or slightly larger. With your thumb or the back of a spoon, make a shallow indention about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

Prepare the grill for direct cooking over medium-high heat (about 400°F) and preheat a grill-proof griddle for about 5 minutes.

Grill the patties on the griddle over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the bread slices on the cooking grates over direct heat, turning once.

Top four bread slices each with mustard (if using), a patty, cabbage, and another bread slice. Serve right away.

Nutritional Information (From My Fitness Pal)
Calories: 593; Total Fat: 32g; Saturated Fat: 13g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Trans Fat: 1g; Cholesterol: 152mg; Sodium: 1069mg; Potassium: 605mg; Total Carbohydrate: 32g; Dietary Fiber: 5g; Sugars: 3g; Protein: 51g

Minced Beef with Bok Choy and Fried Egg

So D made this.  He said it was a little more intense in making than a usual CL recipe.  Something about how to keep the Bok Choy warm.

It was good though.  D used 1lb of ground beef because we have long figured out that 1lb in Kroger terms equals 15oz on a good day, but we got some marked down, and had a coupon so we had it in the freezer.  So there's that.

We can't have as lunch left overs (at work) because of the egg.  But still we would have again.  D said next time though, he would cut the Bok Choy and stir fry it with the meat.  Sounds good to me.

Minced Beef with Bok Choy and Fried Egg

Photo by ALB

For a little extra heat and a pop of color, drizzle a few drops of Sriracha over the eggs right before serving.

Yield: Serves 4 (serving size: 1/2 cup beef, 1/2 cup rice, 3 pieces bok choy, and 1 egg)

Ingredients
2 1/2 teaspoons sugar
2 1/2 teaspoons Thai chile paste
2 1/2 teaspoons fish sauce
2 1/2 teaspoons lower-sodium soy sauce
2 tablespoons canola oil, divided
3 garlic cloves, minced
12 ounces 90% lean ground beef
3/4 teaspoon crushed dried Thai chile or crushed red pepper
3 small baby bok choy, cut lengthwise into quarters
4 large eggs
2 cups cooked brown rice

Preparation
1. Combine first 4 ingredients in a small bowl.

2. Heat a large cast-iron skillet or wok over high heat. Add 2 teaspoons oil; swirl to coat. Add garlic; stir-fry 10 seconds. Add beef to pan; stir-fry 2 minutes or until beef is done. Stir in soy mixture; cook 30 seconds or until sauce thickens slightly. Place on a plate; keep warm. Add 1 1/2 teaspoons oil and crushed red pepper to pan; cook for 10 seconds. Add bok choy; stir-fry 2 minutes or until crisp-tender. Place on plate with beef.

3. Wipe pan clean with a paper towel. Heat remaining 2 1/2 teaspoons oil in pan over medium heat; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover pan, and cook 1 minute or until whites are set. Divide rice, beef, and bok choy among 4 bowls. Top each dish with 1 egg.

Nutritional Information
Calories: 420; Fat: 21.4g; Saturated fat: 5.7g; Monounsaturated fat: 10.3g; Polyunsaturated fat: 3.7g; Protein: 28g; Carbohydrate: 29g; Fiber: 3g; Cholesterol: 241mg; Iron: 4mg; Sodium: 675mg; Calcium: 144mg

Cooking Light, March 2015

Chorizo Queso Fundido

So I love Queso Fundido, but I don't get it often, because unlike queso dip it is just a big blob of cheese, whereas Queso Dip is more of a sauce.  Looking around on Pinterest, I found a recipe.  Well, let's just say I never need to have it at a restaurant again.

It took D all of 5 minutes to make.  He probably should have taken 6 minutes, because the cheese wasn't completely melted, but eh.  I think I liked it better than D.  True to form, it sat in my stomach like a big blob of cheese, but of course I'll have again.

Chorizo Queso Fundido

Photo by ALB

Prep time: 2 minutes
Cook time: 5 minutes
Yield: 1 small skillet of dip
Serving size: a couple of chips dipped this cheesy dip,  (I say 4)
From OhSweetBasil.com

Ingredients
 1 cup shredded mozzarella
1 cup shredded queso quesadilla cheese or oaxaca
1 clove garlic, minced
8 ounces chorizo (used 9)
Tortilla chips for dipping (not used in Nutritional Information)

Preparation
Heat the oven to broil.

In a medium skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes. Drain and set aside.

In a cast iron skillet (small) or ceramic dish, add the cheese and broil until melted (Ours was browned but not completely melted...the microwave would fix that). Top with drained chorizo and serve immediately with chips. notes

Nutritional Information (from My Fitness Pal)
Calories: 378; Carbs: 4; Fat: 29; Protein: 23; Sodium: 823: Fiber: 1

Jalapeño Popper Quiche

So I forgot who posted this on message board the other day but the original poster was NCBeaches.  I saw it and said, "How did I not see this?  And how does it not have bacon in it?"

So I started making it on Friday night, but we had an emergency and I didn't get to finish it.  D finished it on Saturday morning.

It was really good, but it needed more cream cheese, more bacon and me to stop seeding jalapenos so well.
Would have again.

Jalapeño Popper Quiche

Photo by ALB

Original Recipe by Closet Cooking
Posted by NCBeaches

Servings: makes 6+ servings (breakfast??? You know I got 4 servings).

Ingredients 
1 (9 inch) pie shell, pre-baked (used Pillsbury refrigerated and baked at 450 for 5 minutes)
1/2 cup cream cheese, room temperature (needs more...used 1/3 fat)
Added 2 slices of bacon (use 4 next time)
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk (used 2%)
1/2 cup cream (used heavy)
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated

Directions 
Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.

Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.

Pour the eggs into the heated cream while stirring constantly.

Mix in the paprika and salt.

Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.

Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted.

Easy Slow Cooker French Dip

Last week I bought a 4 pound beef roast with no clue what I was going to do with it. Later in the week my brother said he was making this. I looked at it and thought I could make it. Then he told me how much he enjoyed it. D and I didn't have a dinner plan for tonight, so I decided I would make it. The prep took less than 5 minutes. Pretty much dump everything in the crockpot and walk away.

I added a few things per my brother's recommendation. D and I had with Tater Tots.

Easy Slow Cooker French Dip

Photo by ALB

Prep Time: 10 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 10 Minutes
Servings: 9 (less since it only calls for 6 rolls, but eh)

"An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping."

INGREDIENTS
4 pounds rump roast
1 (10.5 ounce) can beef broth (used Campbell's Beef Consomme)
1 (10.5 ounce) can condensed French onion soup

1 (12 fluid ounce) can or bottle beer (used Guinness Lager)
Added 1 tsp Garlic Powder
Added 1 tsp Onion Powder
Added 1 tsp Worcestershire Sauce
6 French rolls
2 tablespoons butter
Added Provolone Cheese
Added 1 onion, sliced, sauteed

DIRECTIONS
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer (and garlic powder, onion powder and Worcestershire). Cook on Low setting for 7 hours (I cooked for 6.5 hours, sliced the meat and put it back in for 30 more minutes).

2. Preheat oven to 350 degrees F (175 degrees C).

3. Split French rolls, and spread with butter. Bake 7 minutes, add cheese and cook 3 more minutes or until heated through.

4. Slice the meat on the diagonal, and place on the rolls (and add onions). Serve the sauce for dipping.

Nutrition Information (without my additions)
Calories: 413; Total Fat: 18.1g; Cholesterol: 96mg; Sodium: 661mg; Total Carbs: 19.6g; Dietary Fiber: 0.9g; Protein: 39.1g

From allrecipes.com

Italian Sausage Hoagies

I made this.  It was really easy.  I cut everything first, and then started.  I think that helped a lot.  I didn't do the first broil.  I really liked it.  D did too.  I think it would be really good with either spicy marinara or with some crushed red pepper thrown in.  We'll have again.

Italian Sausage Hoagies 

Photo by ALB

Yield: Serves 4 (serving size: 1 hoagie)

Ingredients 
4 (2-ounce) hoagie rolls, halved lengthwise (used Cobblestone)
9 ounces sweet turkey Italian sausage, cut into 1-inch-thick pieces  (used pork spicy sausage)
1/2 cup prechopped onion
1 teaspoon minced fresh garlic (used 3 cloves)
1 cup lower-sodium marinara sauce (such as Amy's)
1 small red bell pepper, thinly sliced (used 1/2 large pepper)
1/4 teaspoon freshly ground black pepper
 2.25 ounces shredded part-skim mozzarella cheese (about 1/2 cup)

Preparation 

1. Preheat broiler to high.

2. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside. (didn't do)

3. Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.

4. Arrange about 3/4 cup sausage mixture over bottom half of each roll (used 1/2C); sprinkle each serving with about 2 tablespoons cheese. Place on a baking sheet; broil 2 minutes or until cheese melts (90 seconds for me). Top with top halves of rolls.

Nutritional Information
Calories: 309; Fat: 7g; Saturated fat: 4.4g; Monounsaturated fat: 0.9g; Polyunsaturated fat: 0.1g; Protein: 20.7g; Carbohydrate: 28.5g; Fiber: 2.5g; Cholesterol: 51mg; Iron: 1.8mg; Sodium: 588mg; Calcium: 182mg

With my changes it was 521 calories, 54 carbs, 23 fat, 24 protein, 1414 sodium and 3 fiber.

Cooking Light OCTOBER 2012

Cheddar Horseradish Burgers

I got this off of the WeWa website a week or 2 ago, and thought it would be good.  Especially since 2 people said it was good stuff.  They were not wrong.  There was a zing, but not overpowering.  We didn't use cheddar, we used Monterrey Jack with peppers because we had it on hand.  Would definitely have again.  We had with fries (shocking!).

Cheddar Horseradish Burgers

Posted by crissybear
Servings: 6

1 1/2 pounds extra lean ground beef -- (93% lean)
3 cloves garlic -- minced
2 tablespoons worcestershire sauce
2 tablespoons horseradish -- fresh grated or prepared
1 egg white
1/2 cup rolled oats (used Panko, Panko used in NI)
1/4 cup onion -- finely chopped (didn't use, not in NI)
cheeses slices optional (not in NI)
salt and pepper, to taste (not in NI)
6 Hamburger buns (Arnold Whole Wheat)

Put the beef in a large mixing bowl. Fold in remaining ingredients and season with salt and pepper.

Hand-form the meat into 6 burgers, cover them, and chill in the fridge while preparing your grill.

Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.

When the burgers are just about cooked, if using, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns.

From Sparkpeople:
Nutirional Information

Calories 357.8; Total Fat 9.7g (Saturated Fat 3.4g; Polyunsaturated Fat 1g; Monounsaturated Fat .7g); Cholesterol 65mg; Sodium 481.4mg; Potassium 79.9 mg; Carbohyrates 35.5g; Fiber 1.7g; Protein 31.2g

Grilled Sourdough Cheddar Melt

So D made these. He got them together pretty quickly. I liked them alright, but I think if we hadn't had Patty Melts before, I would have liked these better. Probably will stick with Patty Melts.

We had with fries.

Grilled Sourdough Cheddar Melt

This is also called a patty melt: ground meat and cheese nestled between slices of bread (any kind will do) and grilled. Prewrapped slices of processed cheddar cheese are the only way to go, as they melt better. We do it here far lighter than you're likely to find it on the road.

Yield: 4 servings (serving size: 1 sandwich)

2 teaspoons butter or stick margarine, divided
Cooking spray
2 cups coarsely chopped onion
1 pound ground round
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 (3/4-ounce) slices 2% reduced-fat processed sharp cheddar cheese
8 (1 1/2-ounce) slices sourdough or white bread

Melt 1 teaspoon butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 4 minutes or until golden brown, stirring frequently. Reduce heat; cook 10 minutes or until tender, stirring occasionally. Set aside.

Preheat broiler.

Combine beef, pepper, and salt in a medium bowl. Divide the beef mixture into 4 equal portions, shaping each into a 1/4-inch-thick oval patty. Place the patties on a broiler pan coated with cooking spray; broil 4 minutes on each side or until done.

Place 1 cheese slice over each of 4 bread slices; top each slice with 1 patty and 3 tablespoons onion mixture. Cover with the remaining bread slices. Melt 1/2 teaspoon butter in pan coated with cooking spray over medium heat; add 2 sandwiches to pan. Cook for 4 minutes on each side until browned and cheese melts. Repeat the procedure with 1/2 teaspoon butter and the remaining sandwiches.

CALORIES 462 (22% from fat); FAT 11.5g (sat 5.3g,mono 3.1g,poly 0.9g); IRON 5.2mg; CHOLESTEROL 80mg; CALCIUM 357mg; CARBOHYDRATE 49.3g; SODIUM 909mg; PROTEIN 38.5g; FIBER 3g

Cooking Light, MARCH 2000

Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

These were really good. D made them in grill pan. He also didn't stuff the burgers but just laid on top. Very tasty. Would have again.

We had with tater tots.

Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

"This is my answer to the bacon cheeseburgers we were eating way too often at our house. Stuffing the burger allows you to use a smaller amount of high-fat ingredients, but in a way that still makes a big impact. And as far as my husband is concerned, stuffing anything with bacon is never a bad idea." —Jill Simmons, Suisun City, Calif.

Yield: 4 servings (serving size: 1 burger)

Cooking spray
1 ounce pancetta, chopped into 1/4-inch pieces (about 2 slices)
1/3 cup diced onion
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried Italian seasoning
1 pound ground round
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese (such as Sargento)
3 tablespoons light mayonnaise
1 tablespoon commercial pesto
4 (2-ounce) whole-wheat hamburger buns

1. Prepare grill or broiler.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add the pancetta to pan; cook 4 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add onion and garlic to pan; cook 5 minutes or until softened, stirring frequently. Combine onion mixture, pepper, salt, seasoning, and beef in a bowl. Shape beef mixture into 8 (1/4-inch-thick) patties. Top each of 4 patties with pancetta and 2 tablespoons Swiss cheese, leaving a 1/4-inch border around edge. Top with remaining 4 patties; pinch edges to seal.

3. Place patties on grill rack or broiler pan coated with cooking spray; cook 5 minutes. Turn and cook 5 minutes or until a meat thermometer inserted in center measures 160°. Combine mayonnaise and pesto. Spread about 1 tablespoon of the mayonnaise mixture on bottom half of each bun. Top each serving with 1 patty and top half of the hamburger bun.

CALORIES 444 ; FAT 18.3g (sat 6.2g,mono 7.3g,poly 3.1g); CHOLESTEROL 82mg; CALCIUM 229mg; CARBOHYDRATE 30g; SODIUM 687mg; PROTEIN 39.9g; FIBER 3.4g; IRON 4.4mg

Cooking Light, JULY 2009

Green Chili Chicken Burgers

D made these quickly. He used a grill pan, not the grill.

The burgers were huge and very good. Will have again. We had with Tater Tots.

Green Chili Chicken Burgers

"Guacamole and salsa give a Southwestern flair to flavorful grilled chicken burgers."

Ingredients

* 1 avocado, peeled and pitted
* 1/2 cup fresh cilantro leaves

Photo by ALB

* 2 tablespoons reduced-fat sour cream
* 1/2 teaspoon chili powder
* salt and pepper to taste (added a tomato)

* 1 pound ground chicken breast
* 1 (4 ounce) can chopped green chile peppers, drained
* 1 fresh jalapeno pepper, seeded if desired and finely diced
* 3 green onions, finely chopped
* 1 tablespoon dried oregano
* 1 teaspoon salt
* 1 teaspoon garlic powder
* ground black pepper to taste (added bread crumbs for a binder)

* 4 slices Cheddar cheese
* 4 hamburger buns, split
* 1 cup shredded lettuce
* 1/3 cup salsa

Directions
1. To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
2. Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
3. Preheat an outdoor grill for medium heat.
4. Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
5. Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

Servings Per Recipe: 4

Amount Per Serving

Calories: 497

* Total Fat: 23.8g
* Cholesterol: 102mg
* Sodium: 1629mg
* Total Carbs: 33g
* Dietary Fiber: 6.7g
* Protein: 38.7g

From allrecipes.com

Chipotle Chicken Cheesesteaks

These were good. Very easy to prep. D and I both thought the portions were small, but maybe that's why I have a weight problem.

They were spicy in a good way. I increased the onions and peppers to help with the size. We had with fries.

Chipotle Chicken Cheesesteaks

This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.

Yield: 4 servings (serving size: 1 sandwich)

1 (7-ounce) can chipotle chiles in adobo sauce
2 teaspoons olive oil, divided
12 ounces chicken cutlets, thinly sliced
1 cup vertically sliced onion
1 cup red bell pepper strips
2 teaspoons bottled minced garlic
1/4 teaspoon dried thyme
1/4 teaspoon salt
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
4 (2-ounce) submarine or hoagie rolls

1. Remove 1 chile (I used 2...and seeded) and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.

2. Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; sauté 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among rolls.

CALORIES 388 ; FAT 13g (sat 5.7g,mono 5.1g,poly 1.2g); CHOLESTEROL 71mg; CALCIUM 322mg; CARBOHYDRATE 35.2g; SODIUM 605mg; PROTEIN 32.8g; FIBER 3.3g; IRON 2.8mg

Cooking Light, MAY 2010