Sunday, June 30, 2013

Jalapeno Chicken Bombs

I have seen different variations of these chicken bombs, I decided to keep them really simple with just cream cheese in the jalapenos as that's what Randal would prefer.  We both really loved these and will definitely make them again. 

4 boneless skinless chicken thighs
2 jalapenos
8 slices bacon
4 oz cream cheese
1 cup bbq sauce (we used stonewall kitchen honey bbq sauce)
salt and pepper

Preheat oven to 375

Lay the chicken thighs out flat and pound to flatten them, season with salt and pepper. 

Cut the jalapenos in half and scrape out the seeds.  Fill each jalapeno with cream cheese and place a half onto each chicken thigh.  Roll up the chicken and wrap each thigh with 2 slices of bacon.  Bake for 20 minutes, turn the heat to 400 and cover with the bbq sauce and bake for an additional 5 minutes.

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Monday, June 24, 2013

Menu Plan Monday

Monday: Shrimp fried rice and egg rolls

Tuesday:Chicken tikka, jasmine rice

Wednesday: Meatball and tomato tagine with lemon couscous

Thursday: Herb roasted chicken, mashed potatoes and green beans

Friday: Eating out

See other menu plans over at Organizing Junkie

Monday, June 17, 2013

Menu Plan Monday

Monday: Mango chicken curry, jasmine rice

Tuesday: Carbonara and salad

Wednesday: Armenian beef kebabs and fatoosh salad

Thursday: Chicken fried rice

Friday: Eating out

See other menu plans over at Organizing Junkie

Thursday, June 13, 2013

Pizza Burgers

Pizza burgers is a recipe from Randal's mom that he grew up eating, and is one of the dinners that Randal makes as often as I let him.  This post is all Randal;  he made it, took the pictures and wrote up the recipe, and has been waiting for me to actually put it on the blog for a while now.

Most people, when they think of a "pizza burger" (or do a search for "pizza burger") end up with a hamburger with some pizza toppings, some marinara, and mozzarella cheese,  but that is not what this pizza burger is all about.     This has more of a stiff sloppy joe consistency (but it doesn't taste like one) and is served open-face.

We are very lucky to still be receiving plenty of fresh herbs from Sue so Randal used both fresh and dried herbs this time, but he usually makes this with just dried herbs (so the recipe will have the dried herb measurements).  We also did something else a little different this time;  we usually make these open faced on hamburger buns but this time Randal wanted to try it on English Toasting Bread because it has an incredible consistency when toasted.

Lots of herbs, spices, and veggies (never met a spice we didn't like!)
Browned ground beef, onions, peppers, tomatoes and herbs
Using English Toasting Bread for extra crunch, and definitely sliced American cheese
Cheesy, beefy, crunchy pizza perfection!

1 1/2 lbs ground beef
1 green pepper, diced
1 onion, diced
1 can tomato paste
1 can petite diced tomatoes
2 tbsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
1/2 tsp marjoram
1/2 tsp cayenne
1/2 tsp allspice
1/2 tsp coriander
1/2 tsp black pepper
1/2 tsp salt
Sliced American cheese
Hamburger buns or English Toasting Bread

In a large frying pan brown the ground beef, onion and bell pepper.  Add in the canned tomatoes and cook another 5 minutes, then drain off all the fat. Mix in the tomato paste and the coriander, allspice, salt, pepper, oregano, basil, rosemary and cook for another 10 minutes.  It should be very, very thick and stiff.

Place hamburger buns or bread on a baking sheet and spread lightly with butter.  Top with the pizza burger mixture and add a slice of cheese to each one.  Bake at 400 for about 5 minutes, until the cheese has melted.

Some tips: Resist the temptation to use mozzarella cheese and stick with sliced American (at least the first time you try this)... it is really important to the flavor profile.  English Toasting Bread, if you can find it, makes a better, crunchier bottom.  And for even more crunch, run it once through your toaster before laying it on the baking sheet. 

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Monday, June 10, 2013

Menu Plan Monday

Monday: Chicken bombs, mashed potatoes and green beans

Tuesday: Zuppa toscana soup

Wednesday:Chicken korma, jasmine rice

Thursday: Tacos

Friday: Eating out

See other menu plans over at Organizing Junkie

Sunday, June 9, 2013

Buttermilk Pie Bars

Time for another Secret Recipe Club reveal. This month I was assigned the blog Smells Like Brownies. Another great blog with so many delicious looking recipes, although my search for what to make was cut short as soon as Randal saw these Buttermilk Pie Bars.  He really loves buttermilk pie and I never make it, so I think this was his chance to get his fix and a new take on one of his favourites at the same time.  The recipe calls for it to be served cold, but Randal liked it better warmed slightly.

1 stick salted butter, softened
1 cup all purpose flour
1/4 cup icing sugar

Custard filling
2 eggs
1/2 cup sugar
1 tbsp salted butter, melted
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp nutmeg
1 1/2 tbsp all purpose flour
1 cup buttermilk

Preheat oven to 350 and grease an 8 inch pan.

To make the crust, in the bowl of an electric mixer combine the butter and icing sugar and beat together.  Add in the flour and mix well.  Press into the pan, prick the crust all over with a fork and bake for 20 minutes.

To make the custard filling, in the bowl of an electric mixer whisk the eggs and sugar until pale yellow.  Add in the butter, vanilla, cinnamon, nutmeg and flour and mix together, finally mix in the buttermilk.

Pour the filling over the crust and bake for 30 minutes.  Leave to cool on a cooling rack then refrigerate for an hour before serving.

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Monday, June 3, 2013

Menu Plan Monday

Monday: Homemade pizza and salad

Tuesday Mango beef, fried rice

Wednesday: Spag bol and salad

Thursday:Chicken bombs, mashed potatoes and green beans

Friday: Hamburgers, corn on the cob

See other menu plans over at Organizing Junkie