May 6: Deluxe BLT's AKA Club Sandwich

We like BLT’s at our home, except for Jen, so we tried to add some things to them so that she would also like them and came up with this sandwich and we call it the deluxe blt. Come to find out, it was already invented as the club sandwich. Oh well, to us it is the deluxe blt.

Toasted whole wheat bread, spread with mayo or miracle whip

Cooked turkey bacon or regular bacon (for Heidi)

Deli turkey

Avocado

Tomato

Lettuce

Swiss cheese, muenster, or provolone

May 5: Green Chile Relleno

Love a good chile relleno! Happy Cinco de Mayo!

3 cans whole green chilies, drained, rinsed and cut open

¾ lb cheddar cheese

¾ lb jack cheese

1 can evaporated milk

4 eggs, separated

3 TB flour


Lay half of the chilies in 9 x 13 pan. Cover with layer of cheddar cheese. Place rest of chilies on top. Top with jack cheese. Beat milk into yolks, add flour and season to taste. Beat whites until stiff. Fold into yolk mixture. Pour over chilies and cheese.  Bake at 375 for 1 hour covered.  

May 3: Orange Marmalade Pork Chops

Thank you Kaytlin, for this wonderful pork recipe.

6 pork chops
1/3-1/2 c orange marmalade
2 TB soy sauce
2 TB water
Olive oil

In a frying pan cook pork chops in about 2 TB olive oil until just barely cooked through, seasoning with your favorite seasons like seasoned salt, garlic powder, salt and pepper. Put chops on a plate and keep warm with foil or in oven. Keep dripping in pan. Add marmalade, soy, and water to drippings. Cook on med until it reaches glaze consistency. Add pork chops back to glaze, cover with sauce and serve. 

May 2: Fresh Pasta Sauce (Summer Pasta)

I am anxious for summer! I love this recipe for a fresh light easy pasta sauce.

4 c chopped tomatoes (you can blanch and remove the skins)
1/2 c chopped fresh basil
2 cloves garlic, pressed
2 TB olive oil
2 TB balsamic vinegar
1 can black olives, sliced
salt and pepper to taste
Angel hair pasta

Cook pasta as directed on pkg. rinse with hot running water.
Saute garlic in olive oil until soft. Add tomatoes, vinegar, olives, salt and pepper and basil last. Simmer for a few minutes is all. Serve over pasta with fresh grated Parmesan cheese. 

May 1: J Dawg Sauce

My kids just told me today about a place called  J Dawgs and the amazing sauce that is on a J Dawg. We found this recipe and made it tonight. My children all said it tastes like the real thing. It was great. 

3/4 c ketchup
3/4 c brown sugar
1/4 c honey
1 tsp soy sauce
1/2 tsp onion powder

Combine ingredients in a saucepan and heat just to boiling on medium heat. Drizzle sauce over your favorite grilled Polish or beef hot dog. Top with your favorite hot dog condiments.  Leave the ketchup behind. Suggested toppings: banana peppers, diced onions, and dill pickle spears and sauerkraut.

April 30: Sesame Noodles

I love Sesame Noodles!

4 TB soy sauce
3 TB brown sugar
2 TB sesame oil
1/2 TB peanut butter
1 tsp hot chili oil
1 TB olive oil
1 TB white sugar
1 small can mushrooms, chopped
3-4 green  onions, chopped
1/2 TB sesame seeds
1 16 oz pkg Capellini Noodles (or angel hair or thin spaghetti)

Cook pasta according to pkg directions. While your noodles are cooking, combine all ingredients but the mushrooms, green onions and sesame seeds into a large mixing bowl. Stir until well incorporated. When noodles are done cooking, strain off all hot water. Immediately add the noodles to the sauce. Add the mushrooms and sesame seeds and toss. Sprinkle with green onions. Serve. 

April 29: Southwest Chicken Chop Salad

A great recipe I found blog watching.

2 c diced rotisserie chicken
1 green pepper, diced
1 c black beans
1 c sweet yellow corn 
2 Roma tomatoes, diced
4 scallions, washed and sliced 
(white and green part)
1 lg romaine heart, washed and chopped
1/2 bunch cilantro, washed and chopped
2 just under ripe avocados, diced
2 cups crushed tortilla chips


Dressing:
1/2 c mayo
1/2 c sour cream
1/2 TB ranch seasoning
1/2 TB taco seasoning
1/2 TB lime juice
salt and pepper, to taste


In a large bowl, stir all salad ingredients together, except the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.