Cheeseburger Pita's

This recipe is adapted from one that a local sandwich shop from back home makes except without the hefty price tag. Pita is a great alternative to a sub or roll and you can stuff them with practically anything. This however is one of my favorites.


Cheeseburger Pita's
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6 pre-shaped hamburger patties
American Cheese
1 large *or 2 medium* onion sliced not chopped
pickles
lettuce
tomatoes
shredded lettuce
4 pita pockets *these come in a variety of sizes I like a medium sized one which is the equivalent of a 6 inch sub*

Sauce
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1/4 cup each of mayonnaise
mustard and ketchup stir til blended

Butter a pan and start by browning onions. While they are cooking throw the hamburgers in a pan and cook them however you like. Make sure the onions don't burn though so keep an eye on them. Open up the pitas and brush the inside with the sauce. Pile in some of the onions then cut your patties in half. For a medium size pita you will use 1 and a 1/2 patties. Layer across the onions slightly overlapping. Pile in a couple slices of tomato and pickles and top with some shredded lettuce. Nothing should be coming out of the top everything should be stuffed gently inside.

There you go cheeseburger pitas. I know my math is a little off with the 6 patties and it's not quite a full 1 and a half each per pita but for my family this amount works. You might need to adjust for yours.

Shrimp and Broccoli

I made this tonight on a whim. I wasn't in the mood for chicken or beef and so I settled on shrimp. I always keep a few bags of frozen shrimp in my freezer and usually I go the shrimp alfredo route but tonight I wanted to try something different. Both my husband and kids loved this and I am sure it will be made again soon.

Shrimp and Broccoli
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roughly 4 cups shrimp peeled and de-veined
1 tbsp chopped garlic
2 tbsp chili powder
1 tbsp paprika
salt and pepper to taste
1 small bag frozen broccoli
1/4 cup of spicy miso sauce

I par cooked the broccoli in the microwave then drained and set aside. warm up some oil in a pan over medium heat. Toss all ingredients in a plastic bag with shrimp and shake to coat. Once oil is heated toss shrimp in pan. Make sure broccoli is drained and then add to shrimp. Combine and let cook for around 5 minutes. Pour in the miso and stir to combine. Cook another 8-10 minutes. Serve immediately over rice. I used safron rice and it was delicious. But you could use white, brown or whatever your family enjoys.

Pork with Sweet Onion Marmalade

I love this recipe not only does it provide enough sweetness but also a right balance of savory as well. I used boneless chops but bone in works fine also just adjust for cooking time. This recipe does require some time to cook but well worth the wait.


Pork with Sweet Onion Marmalade
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Marmalade:
1/4 cup olive oil
3 large onions sliced thinly
1/4 orange marmalade
1 tbsp each rosemary and thyme
1 tsp salt
1 tsp pepper
1 tbsp sugar
2 tbsp balsamic vinegar


Pork chops
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4-6 pork chops
2 tbs chopped garlic
1 tsp salt
1 tsp pepper
1/4 cup parsley chopped


For Onion Marmalade Place a large pot over medium high heat. Add Olive Oil and onions. Stir to combine and cook til sizzling. Add remaining ingredients and reduce heat to low. Cover and cook for 2 hours stirring around every 30 minutes. The onions should be soft and a deep mahogany color.

Meanwhile for the chops combine dry ingredients in a small bowl. Rub the mixture over the chops cover with plastic and let sit in refrigerator.

About 20 minutes before onions finish remove the chops from the fridge. I suggest grilling them but you can also cook in a lightly oiled pan about 7 mins per side depending on thickness. Serve with the onion marmalade spooned over top.

Mini Meatloafs

My husband is not a meatloaf fan at all won't touch the stuff. One day while surfing channels I stopped on food network. They were making mini meatloafs. These were nothing special your run of the mill loaves in small pans. That night I decided to adapt my own meatloaf recipe into mini form. The kids loved it and believe it or not so did the husband. I Think because it crisped on the outside unlike a large traditional meatloaf. I don't make these often but when I do they are all gone within minutes of being plated.


Mini Meatloafs
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2 lbs hamburger
1 cup spinach
1 cup mozzarella
3 slices buttered bread
1 egg
1/4 c Parmesan cheese
1 tbsp parsley
1 tbs Italian seasoning
salt and pepper to taste

Turn oven to 350 degrees
Chop buttered bread into tiny squares and place in bowl with rest of ingredients. Incorporate all ingredients thoroughly. Shape into small loaves. On stovetop lightly grease pan once heated place the patties and cook around 2 minutes per side. You want them to brown not burn. Transfer to the oven and finish cooking 20 minutes. Plate and serve. I find two a piece is perfect serving size. This serves well with salad, potatoes or just some nice grilled veggies. It's also a great way to sneak in some spinach for those picky eaters.

Variation: I have also made this by wrapping the mini loaves with bacon except I cook in the oven first *dropping time to 15 minutes* then wrap with the bacon and finish off in pan. The bacon should be crisp but still flexible around the beef.

Chili

I used to hate Chili the texture of the beans just didn't suit my palette and for the first couple years of being married my husband kept asking me to make chili. Finally I gave in and decided to try my hand at making some. It took awhile to perfect but it's now one of the many staples that gets cooked in my household. I like anyone else who makes chili prize their recipe so this is adjusted a smidge. Don't worry all the flavor is still their and you will not be disappointed.

Chili
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1 can of medium spice chili beans
1 can of hot spice chili beans
1 can of black beans
1 can of red beans
1.5 lbs of hamburger
3 tbs chili powder
1 tsp red pepper
1 tbs garlic powder
2 tsp salt
1 32oz can of tomato sauce
2 tsp dried minced onion
1 tsp cumin
1 small can tomato paste

Brown the meat, drain and set aside. Rinse the black,red beans and place in crockpot. Add the chili beans *no rising of these* add the dry ingredients, beef and tomato sauce stir til combined. Towards the end of cooking add the tomato paste and stir again this will help thicken the sauce.
This recipe can be cooked on low on the stovetop or in a crockpot. The longer it sits the better it tastes. I drop the ingredients in the crockpot in the morning and its ready by dinner. Top with some shredded cheese or sour cream. My personal favorite is a handful of crushed cheeze it's. I hope you enjoy and feel free to add more or less spice to suit your tastes.

Pumpkin Pancakes

Since starting to cut back on breads,pasta and potatoes I have found new and creative ways to slowly eliminate traditional breads from my diet. However on Sunday I can eat what I want. So this morning I decided on pancakes. My son wanted fruit ones and my daughter wanted pumpkin. Luckily I have the perfect recipe to create both.


Pancake mix
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2 cups bisquick
2 eggs
1 cup buttermilk *I used powdered*

Mix together and divide.

To the first batch I added frozen fruit mix and a splash of vanilla. Stirred and set aside.

Now for the pumpkin you will need

1 tbs of vanilla
3 spoonfuls of canned pumpkin *not pumpkin pie mix*
1 tbs of pumpkin pie spice *you can adjust to taste*
1 dash of extra cinnamon

Cook through and serve with some warm maple syrup and butter. Both pancake versions came out fluffy and delicious and were gobbled up quickly. You can omit the buttermilk and use regular I usually do but since I had buttermilk on hand didn't want to pass up the opportunity.

EVOOhoney sugar scrub

I know this isn't a recipe but it does involve cooking ingredients. Extra Virgin Olive Oil is not just great for cooking but is also one of my favorite ways to remove makeup. Not only does it take it off super easily but also is gentle on the skin and most people have it lying around. I love home beauty remedies and one day surfing on youtube I found the perfect EVOO sugar scrub. The only problem is it made a large batch and I wanted just a single use serving. So I played around and I found around 1 tsp of each ingredient made a single use batch.

EVOO honey sugar scrub
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1 tsp extra virgin olive oil
1 tsp of sugar
1 tsp of honey *pure not imitation*

Mix together until incorporated. Make sure your face is freshly washed and all makeup is removed. Apply and rub in a circular motion all over face about a minute.
Wash with warm water and pat dry. You can apply moistuizer afterwards but honestly I never need to. This is a simple 5 minute pampering you can do every few days. Your skin will thank you I promise.

Chicken BLT salad

Tonight since my husband had to work and the kids wanted grilled cheese I wasn't in the mood to cook something overly hard for myself. I had some leftover salad mix from the other day that needed used up so voila dinner was born.

Chicken BLT Salad
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Salad mix or shredded lettuce
1 Hardboiled egg
3 strips center cut bacon cooked and crumbled
4 slices of shaved buffalo chicken breast from the deli
dressing
tomatoes *I used sun dried*

I added an Italian basil dressing and some salt and pepper to taste.

This salad filled me right up and was very quick to make. I will definitely be having this salad again in the near future.

Pork chops in a onion mushroom sauce

Tonight I decided we would have pork chops for dinner. Of course after taking out and thawing I realized I was out of cranberries so I would need to come up with something else to cook. So I went with an old standby. I paired this with candied carrots *recipe below* and a side salad. Excuse the no tomatoes on the salad. My daughter ate them while setting up the shot and I was out.

Pork Chops
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4 1 inch thick boneless pork chops
1 half large onion sliced
1 can of cream of mushroom soup
salt and pepper to taste

Pre-Heat the oven to 375 degrees
Heat a pan on the stovetop to medium and pan sear the seasoned chops
Cook about 2 minutes per side remove
In same pan melt 3 tbs of butter and add onions
cook til they become clear and soft
Place in a pan and top with cream of mushroom soup and the onions.
Cover with tinfoil and place in oven for 30 minutes

Candied Carrots
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Carrots *I used crinkle cut but any will do*
1/4 c. brown sugar
1 tbsp honey
3 spoonfuls butter


In a small saucepan melt 3 spoonfuls of butter
Once melted add the honey and stir
Add the brown sugar and whisk together until incorporated
Pour over the carrots in a small glass pan
bake in the oven covered with tinfoil 20 minutes *if using frozen cook partially before placing in pan with sauce*

Spicy Hot cocoa

Spicy Hot cocoa
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Ingredients:
1 cup chopped/shaved chocolate
1 chile *remove seeds* or 1 tsp chile powder
1 tsp vanilla extract or 1 bean
2-3 cups milk

optional 1 heaping spoonful instant hot chocolate mix

Start by placing Milk, vanilla and chile into a small saucepan.
Stir until the mixture comes to a simmer *not a boil*.
Add a cup of chocolate and stir/whisk until combined.
You can serve from here or I like to add 1 heaping spoonful of instant mix right at the end.

The best part about this recipe is you can add more of the flavors to suit your taste. If you want it spicier kick up the chile. Feel like more vanilla it's all up to you.