Crusties (cross between Salmon Patties & Crab Cakes)

Crusties were created by borrowing the recipe for Happy Hearts Crab Cakes from Sweet Potato Soul by Jenne Claiborne.  Her recipe is perfect - but you know me I seem to never follow a recipe exactly!  But if you have those items - by all means try it!!!  Oh and buy her cookbook on Amazon - it is really good!

Crusties

In a blender - blend until just slightly pulsed.  You want some texture to remain - blend:
2 drained cans of hearts of palm
1 drained can of chickpeas (garbanzo beans)

Mix together:
Blended hearts of palm & beans
1 cup gluten free bread crumbs
1/4 cup Just mayo
2 T of apple cider vinegar
1 T Tony Chachere's Creole Seasoning
2 T lemon juice
Salt & Pepper

Make patties - coat with bread crumbs & "fry" in an air fryer for about 10 minutes.  So wonderful on top of a salad with Just Thousand and Just Ranch!

Have you ever cooked with Hearts of Palm - a first for me and they are perfect!

Coat patty with more bread crumbs

Serve on top of salad with Just Thousand & Just Ranch

Add a glass a wine and you are set!

Love.Pray.It Will.Be Okay

Burrito Bowl - Our Way

Cilantro Lime Rice (see below)
Chicken - cooked & cubed (we used thighs)
Green Bell Pepper
Onion
Extra toppings - sour cream, cheese, avocado, hot sauce, lettuce, tomatoes

Cilantro Lime Rice
Honestly I "borrowed" the recipe from another blog (see end of this entry).  We did a couple of things differently but either one will work just fine!

Cook in an instant pot on manual setting for 22 minutes:
2 cups of Basmati Rice with
2 1/2 cups of water (or 1 cup water, 1 1/2 cups of chicken broth)
Let the rice release steam naturally while you are getting other parts finished

Meanwhile preheat oven to 400 degrees.  Slice green bell pepper and onion and put in an iron skillet and roast in the oven with some olive oil and sea salt.  If you cooked your chicken on Sunday to have throughout the week - add it to the vegetables when they have cooked - just long enough to heat the chicken.   You could also splash some chicken broth in the skillet too.

Cilantro Lime Rice - continued

In the food processor - combine
2 cups of fresh spinach
1/2 bunch of cilantro,
juice of 2 limes, and about
2 teaspoons of minced garlic.
Cumin seasoning (about 1 tsp - I just sprinkled over the top)
Combine long enough that is smooth and will pour into your rice.  You could add olive oil if needed - but I did not have to.

After the rice is finished and has let off some of the steam - combine rice with the sauce.  Add some more cumin and stir together.  Your rice will be green!

To make the bowl - we had rice on the bottom with the chicken & veggies on top then added the other toppings.

Easy - and will compete with Chipotle any day!!!

Mimi & Pop's Burrito Bowl with Chicken & Cilantro Lime Rice

Instant Pot setting on Manual for 22 minutes - I LOVE to cook rice in the Instant Pot!!!

Yes the Rice will be green!  It is a great way to get more vegetables into your diet!!

Here is a link to the original recipe for Cilantro Lime Rice.

Go and eat your bread in happiness. Drink your wine with a happy heart. For God has already been pleased with your works.

Ecclesiastes 9:7

One of my Favorite wines (today...) - from my friends at Times Ten Cellars in Dallas - link below....

Times Ten Cellars - one of the BEST parts is that they will ship directly to you!  The Sangiovese is amazing!

Enchilada Casserole

One of my favorite memories is enchilada casserole at my grandma's house.  However I have never been able to replicate the recipe - until now.....I really don't even know if she was the one who made it - I suspect she wasn't but it was at her home that I remember eating the casserole!

Grandma Cannon's Enchilada Casserole 
ground beef - browned with steak seasoning*
diced onion (if you want - I actually forgot this part)
Mix together with:
Can of cream of mushroom soup (I use gluten free)
About 8 ounces of sour cream
1 can Rotel tomatoes
Shredded cheese

On the bottom of the pan layer crushed tortilla chips - and thin restaurant style ones are the best.  Mine were from Dos Chiles restaurant.  Pour beef mixture on top, add more crushed chips and then another layer of shredded cheese.

Bake at 350 until bubbling - about 20 - 30 minutes.

*Pop makes his own steak seasoning - but any kind of seasoning that is for beef will work.

Soup & Rotel to add to the Ground Beef

Oops - almost forgot to get a picture!  Finished casserole.

... in order that in the coming ages he might show the incomparable riches of his grace, expressed in his kindness to us in Christ Jesus. ~ Ephesians 2:7

Eggs Eggs Eggs

I love eggs.  I am so thankful that "they" have decided that they are good for you.  I talked about scrambled eggs about a month ago (May 25th) but today I will focus on Deviled Eggs.

Deviled eggs are always a side dish at our Thanksgiving Lunch - other than that I don't remember much about deviled eggs.   But I have created a new memory and I prepare deviled eggs much more than that - and once a month is not too much.  There are many different ingredients for deviled eggs - some like sweet relish and some prefer dill.  As for eggs - I recommend using ones that are not "fresh" - use store bought.  They are easier to peel.

Deviled Eggs
Hard boiled eggs
Relish (or chopped dill pickles for me)
Mayonaise (I prefer Duke's mayo)
Mustard
Salt & Pepper

Peel and half the eggs.  Place the yolks together and set the whites aside for later.

Using a fork smash the yokes with salt & pepper and add mayo and just a splash of mustard.  Add enough mayo that the mixture is creamy - remembering one can always add more but cannot so much take away!

Process dill pickles or use prepared dill or sweet relish. Add to yokes.

When the yoke filling is the consistency that you prefer - spoon on to the white shells.  I use a small "cookie dough" scoop that allows the filling to plop out on its own (see pictures since I seem to be having a difficult time explaining the kitchen tool I use!!!).  Otherwise I am using a tea spoon.  Some will sprinkle paprika on top of the finished eggs.

Enjoy!

White shells ready to have filling added!

Duke's mayo, bubbies dill pickles - mixed eggs - salt & pepper

The filling when I have finished adding all the extras!

I used the small scoop today but I almost could have used the larger one!

Deviled Eggs!

Jesus said...
As the Father has loved me, so have I loved you. 
Now remain in my love.
John 15:9

Love summertime vegetables from the garden of a friend!

Brunch for a Bunch

They suggested eating out this morning.

I am fine with that as long as it is the "Underwear Cafe".  (okay there's a story.... I will include it at the end of this post)

Underwear Cafe Brunch Menu

Thomas potato casserole

Sausage casserole

Oven fried bacon

Rebecca's frittata

Roasted asparagus

Scrambled eggs

Berries or Fruit along with juice & milk & coffee

Chocolate chip cookies

Thomas potato casserole

Frozen shredded potatoes

Sour cream (small)

Can of cream of chicken soup

Cheddar cheese (1 cup)

Seasoned salt or salt & pepper

Crushed corn flakes

Melted butter

Mix potatoes, sour cream, soup, and cheese & seasoning together.  Put into a 9x13 dish sprayed with Pam.  Mix butter and corn flakes together and spread on top of casserole.  Bake at 350 for an hour.  

Hints - set potatoes in fridge over night or microwave for a couple of minutes before mixing - they are better if not completely frozen.  I use about 8 ounces of sour cream which is usually a couple of scoops from a large container.  For the soup - I prefer the Healthy Valley organic gluten free brand.  If you use the regular you might add 1/4 can of milk.  Any "yellow" shredded cheese is good - I typically have the Mexican blend.  Crush the flakes in a baggie and add butter to mix and then put on top of the casserole.  

Sausage casserole

1 package of ground sausage

1 package of cream cheese

2 cans of Pillsbury crescent sheets

Mustard 

Egg wash

Brown sausage, drain, add cream cheese to melt.  

Using a Pampered Chef baking stone (or sprayed cookie sheet) - lay out one crescent sheet.  Spread a very thin layer of mustard, top with sausage/cream cheese mixture and top with other crescent sheet.  If industrious make an egg wash (scramble one egg and add a little water) and smear on top of the crescent sheet - it does make a prettier dish.  Bake at 375 until evenly brown on top.

Oven fried bacon

Pound of bacon

Iron skillet

Using all natural bacon - put strips in the skillet.  Bake at 375 for about 15 minutes depending upon how you prefer your bacon!  

Rebecca's frittata

Fresh broccoli

Fresh mushrooms

Fresh spinach

Farm fresh eggs - seasoned

Feta cheese

Using an iron skillet layer mushrooms, broccoli, and spinach.  Top with grated feta.  Scramble eggs (at least 6 and up to 12).  Pour egg mixture over vegetables and bake at 350 until set - about 20 - 30 minutes.  

Hints - add red bell pepper and onion for more vegetables.  Rebecca uses a 9x13 dish to cook hers and she uses cheddar cheese.  Any fresh vegetables will work - just use your preference.  To have more egg portion - mix milk with your eggs and pour over.

Scrambled eggs

See May 25, 2015 entry

My favorite guests at The Underwear Cafe. 

The Rest of the Story

When Son One & Son Two along with Nephew Three were growing up.  If they wanted to eat out and I knew we had eaten out way too much - then we would order from "The Underwear Cafe".  This cafe is located in my kitchen - at my bar - and if we are alone and you are under the age of 8 - you may just wear your underwear!  True story - I promise.  We called that kitchen bar at that PK Lake house - "The Underwear Cafe"

Our reason for the celebration - Nephew Three graduated from GHS! Nephew One & Extra special friend, along with Nephew Two & family and GG & Papa all came to town to celebrate! Plus Son One & family along with Son Two and K3 & A'Dee.  What a fun time. 

Dish at the back of the picture is the Sausage casserole & the Thomas potato casserole at the front.  Why "Thomas"?  The first time I had this dish was for the birthday brunch for Ross Thomas.  His mother made this casserole - it is just a perfect dish.  I think of the Thomas family every time we have it - that just might be another blog entry....

If there is ever (which there will not be) - a Mimi 4 Three real live restaurant - I would serve complimentary bite sized chocolate chips cookies while my friends wait for their plates.  So - today The Underwear Cafe served complimentary Chocolate Chip Cookies.

Roasted asparagus - great compliment to breakfast foods.

Rebecca's frittata

Be completely humble and gentle; be patient, bearing with one another in love.

Ephesians 4:2

Pimento Cheese

Pimento Cheese - one of my most favorite sandwiches!

Homemade Pimento Cheese Spread

2 1/2 cups grated cheese (use a variety - cheddar mild/medium/sharp & colby jack)

1/4 to 1/2 cup mayonnaise

1 small jar pimentos

Dash seasoning salt

For the best spread - grate your own cheese rather than buying the pre-grated packages.  Add mayo by the large spoonfuls and stir.  Continue adding mayonnaise until the spread reaches the consistently you prefer.  Add pimentos & seasoning salt.  

Serve with sandwich bread or crackers.   Also for a special treat - use pimento cheese as the cheese for your grilled cheese sandwich.  Grilled pimento cheese is my preference!

Grated cheese, Duke's Mayonnaise, & Pimentos

Homemade Pimento Cheese with Seasoning Salt

Grilled pimento cheese sandwich (gluten free bread of course) with cinnamon beets & cottage cheese

My boys pictured with Mrs. Jones - she was the inspiration to homemade Pimento Cheese.  When I was expecting Son Two - Mrs. Jones would make pimento cheese for me and bring it with her to school.  

Be kind to one another, tenderhearted, forgiving one another, as God in Christ forgave you.

Ephesians 4:32