Gyro Style Burgers

From Tastefully Simple:

Gyro Style Burgers

ingredients

• 1½ pounds ground lamb or lean ground beef

• ½ cup crumbled reduced fat feta cheese, divided

2 tablespoons Dill Pickle Dip Mix
2 teaspoons Garlic Garlic Seasoning 
2 teaspoons Onion Onion Seasoning 

• ½ cup light sour cream

• ¼ cup plain Greek yogurt

• ⅓ cup diced cucumber

• 6 pita halves, warmed

• Lettuce, tomato slices, red onion slices, optional

directions

1. Prepare grill to medium heat. In large bowl, combine lamb, ¼ cup cheese, 2 teaspoons Dill Pickle Dip Mix, Garlic Garlic Seasoning and Onion Onion Seasoning. Form into 6 oblong patties.

1. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.

1. Meanwhile, to make tzatziki sauce, in small bowl, combine sour cream, yogurt, remaining Dill Pickle Dip Mix, ¼ cup cheese and cucumbers. Salt and pepper as desired.

1. Spread tzatziki sauce in pitas. Fill with lettuce, tomatoes, onions and burgers.

Makes 6 servings.

Serve with an arugula, watermelon and feta salad.

Wine Pairing: Pinot Noir

Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Dill Pickle Dip Mix and feta cheese in a quart freezer bag. Place in bag with burgers. Seal well, label and freeze. Thaw completely. Continue with step 2.

Nutrition per Serving:
Calories: 460 Total Fat: 25g Sat. Fat: 11g Cholest: 120mg Sodium: 810mg Carbs: 22g Fiber: 1g Sugar: 3g Protein: 35g

Casserole Supper

Casserole Supper

1 lb lean ground beef
1/4 c uncooked white rice
1 can French Onion soup
1 can french-fried onion rings

brown ground beef, drain and place in buttered 7X11-inch baking dish.
add rice, onion soup, and 1/2 c water
cover and bake at 325 for 40 minutes
uncover, sprinkle onion rings over top and return to oven for 10 minutes.

Honey Roasted Potatoes

Ingredients

1	pound red potatoes, cut in 1 inch chunks
2	tablespoons diced onion
4	tablespoons butter, melted
2	tablespoons honey
2	teaspoons dry mustard
	Salt to taste
	Ground black pepper to taste Directions 1.Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray. 2.Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Mix thoroughly to coat all potatoes. 3.Bake in the preheated 375 degrees oven for 40 or so minutes until tender, stirring a few times during cooking. **If you want them extra crispy outside, throw on broil for 1-2 minutes. Can double this recipe, easily.

Italian Mini Meatloaves

I found this recipe in 5-Ingredient Family Favorites. I tweaked it a bit to the taste of our family; we have one child who doesn't enjoy tomato based sauces and I have acid reflux and can't eat tomato based sauces.

1 lb. ground beef
16 oz pkg stuffing mix
1 c water
1 t italian seasoning
1 c tomato-basil pasta sauce
3/4 c shredded mozzarella cheese

Mix together beef, stuffing mix, water and seasoning until well blended.  Spray a muffin tin with non-stick vegetable spray.  Press mixture evenly into 12 muffin cups.  Make a small well in the center of each mini loaf; spoon some sauce into each well.  Bake, uncovered, at 375º for about 30 minutes or until cooked through.  Sprinkle with cheese and bake for 5 to 7 minutes more until cheese is melted.  Makes 12 mini meatloaves.

I used Pepperidge Farm Stuffing Mix in the 12-oz size.  I only used about two cups of the stuffing mix. Also, I subbed shredded parmesan for the mozzarella because it melts differently.  I did not add the pasta sauce for the reasons previously mentioned.  It was yummy but could have used a bit more flavor/seasoning.  I will be making this again and adding a few more tweaks to it.  Our littlest lovebug really enjoyed the mini meatloaves!

Easy Dinner Surprise

Adapted from: Fix It and Forget It

1-1 1/2 lbs. stewing meat, cubed
10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of celery soup
1 pkg. dry onion soup mix
4 oz. can mushroom pieces

1. Combine all ingredients in sloww cooker.

2. Cover. Cook on low 8-10 hours.

3. Serve over rice or baked potatoes.

Variation: Add 1/4 cup finely chopped celery for color and texture.

Adaptations that I made: 2 lbs of stewing meat, 2 cans of cream of mushroom soup and Montreal Steak seasoning from McCormick to season the meat prior to putting it into the slow cooker.

Thoughts:

DH and I enjoyed this.  We thought it might have been a little bit salty; I believe that it's from putting too much of the Montreal Steak Seasoning. A did not like the sauce, but, that's most likely a texture thing for her.  Lo was ehhhhh about the whole thing.  We served it with Yukon Gold Potatoes.  

Ranch Mashed Potatoes

4 cups prepared, unsalted instant mashed potatoes
1 (1 ounce) package ranch-style dressing mix
1/4 cup (1/2 stick) butter
1/2 cup sour cream

*Combine all ingredients in saucepan and mix well.
*Heat on low until potatoes are thoroughly heated.

Recipe from: The Best 1,001 Short, Easy Recipes

Snicker Salad

6 large apples with peel, chopped
6 (2 oz) Snicker candy bars, chopped
1/2 cup chopped pecans, optional
1 (12 ounce) carton whipped topping

*In large bowl, combine apples, candy bars and pecans and mix well.
*Fold in whipped topping and chill.

Recipe from: The Best 1,001 Short, Easy Recipes

Artichoke-Bacon Dip

1 (14 oz) jar marinated artichoke hearts, drained, chopped
1 cup mayonnaise
2 teaspoons Worcestershire sauce
5 slices bacon, cooked crisp, crumbled.

*In large bowl, combine all ingredients.
*Pour into buttered 8-inch baking dish.
*Bake at 350º for 12 minutes.
*Serve hot with crackers.

Recipe from: The Best 1,001 Short, Easy Recipes

Oven-Fried Chicken

From: The Best 1,001 Short, Easy Recipes

2/3 c. fine dry breadcrumbs
1/3 c. grated parmesan cheese
1/2 t. garlic salt
6 boneless, skinless chicken breast halves
1/4 c. Italian salad dressing

In a small bow, combine breadcrumbs, cheese and garlic salt.

Dip chicken in salad dressing, dredge in crumb mixture and place in 9x13-inch sprayed pan.

Bake uncovered at 350 degrees for 50 minutes.

The verdict: One of my lovebugs doesn't like chicken at all so she refused to eat it.  One lovebug said that the chicken was too dry and the other lovebug said it was just right and approved it to be added to future menu plans.

Recipe from: The Best 1,001 Short, Easy Recipes

Fun in the kitchen.

I'm trying so hard to get out of the funk that I've been in since we moved to Texas. I needed to give myself the time to be angry and bitter about moving.  It's silly to get so attached when you're a part of the military life.  Nothing is ever guaranteed, including your location! It can change in a matter of hours.

So, I gave myself time to cry.  Time to scream.  Time to grieve.  Once that was done, it was time to put that energy into something constructive.  You know, like, making our home a home and cooking/baking delicious things.  Tsgt Lovebug says that he notices that I am much happier when I am cooking or baking and the house is clean.  I guess that I hadn't thought about that.  But, it's true.  It gives me a sense of direction in the chaotic life that is our family.

I've also noticed that in my "fog" I have neglected kitchen time with lovebug A.  I'd like for her to learn the basic and love being in the kitchen as much as I do.  I don't want her to feel that it's her "job" as a woman to be in the kitchen.  I want her to enjoy it.  I want it to be the same stress relief that it is for me.

Today, in keeping up with my 41 in 46, I tried a new recipe.  This time it was a cookie recipe.  Cookies are my vice.  There is just something about a freshly baked cookie.  Some warm and gooey.  Full of deliciousness.

I find inspiration on the Six Sisters' Stuff blog.  That is where I found the Funfetti Cake Batter Cookies.

The good news is that they are very easy to make.  The bad news is that I couldn't stop eating them. I loved spending time in the kitchen with my lovebug and listening to Christmas music.  I love creating these memories with her.  I look forward to doing it again soon!

Adventures in appetizers.

Cheese.  All of my lovebugs are fans of it.  I am not.  That doesn't mean that I'm not willing to try new recipes with copious amounts of cheese, like, mozzarella sticks for example.  If we are out to dinner, it's the most commonly ordered appetizer for our family.  It's expensive but it's a treat.  It's worth it, I guess?

Thanks to Pinterest, I found a mozzarella stick recipe that is both easy to put together and easy on the pocketbook.

I found the recipe here: Big Bears Wife: Panko Mozzarella Sticks

I followed the recipe without making any changes or adjustments.  I'm almost always tweaking recipes to my own/my family's taste.  It was perfect in its original form.  Mine did not turn out as beautifully, but, they were edible and that's what counts.  My lovebugs devoured them rather quickly.

The verdict is that I would make them again.  The prep work was minimal and the taste was delicious.

Re-vampin'

Three years ago, I started this blog with the intention to share recipes that I have tried and love. It started off sparse.  The recipes and posts were few and far between.  Life became complicated.  Our family grew.  We moved across the ocean.

I became angry about our new stomping ground.  Until two weeks ago.  I had a new outlook.  I could be happy and enjoy the time that we spend here, or, I could be miserable and let life just pass on by without stopping to care at all.

I am choosing to enjoy this adventure.  I will embrace the culinary offerings that South Texas has waiting for me to try.  I will make new food.  I will revamp "old" food.  I will share my culinary successes.  I will share my culinary fails.  The good.  The bad.  All of it.

I need a new name for the blog.  And, possibly a new address.  Time for change.  Change is good.

Stay tuned for the adventures!

Ho Ho Ho Punch

I found this recipe on Pinterest and it sounded simple and delicious.  Champagne has a "dry" taste.  I was hoping for something and light.  This recipe did not disappoint! It did pack a punch, though! I'd use this recipe again.  It was very good!

1 (750 ML) bottle champagne
1 (2 Litre) bottle ginger ale
2 (10 oz) pkgs of frozen strawberries, partially thawed

In a large punch bowl, combine champage, ginger ale and strawberries.  Gently stir and serve.

Drink responsibly. Do not provide alcohol to underage drinkers and do NOT drink and drive.