What's for Dinner?

Not sure about the wisdom of this, but we're having Taco Soup for Conny, from Melanie. :) I'm not questioning the widsom of it because it isn't a super-yummy, super-easy recipe, but because I have these two terribly nasty canker sores from biting the inside of my mouth last week. Yuck. And MOST of the ingredients in this soup are tomatoes. I normally love tomatoes. In fact, they've been a huge part of my cravings this pregnancy, but tomatoes and canker sores don't often mix. We'll see what happens...

Another thing...I've got a dentist appt. tomorrow, and the last week or so of brushing hasn't been quality near those awful sores. I feel bad for my dentist. I'm also just now questioning why I just told you all of that. Hmmmm....well, either way, you really should try this recipe. And you might enjoy it a little more than Iwill if you don't have canker sores. :/

Fall Into Flavor: Egg Rolls & Fried Rice

I grew up on this stuff. This is the recipe my mom uses and I l-o-v-e it. It's nothing like what you get in Chinese Restaurants, lemme tell ya. My husband hates egg rolls, but he LOVES mine and actually asks me to make them. You'll have to forgive me if I don't really make sense while sharing this recipe. I know it by heart, I don't use a written recipe, so this might be a little rough.

Mmm, taste the Egg Rolly goodness already.

Here's whatcha need to make'em.

Ingredients:

• 1 pound of ground beef
• 1 head of cabbage
• carrots
• or just a bag of slaw mix - it already comes with cabbage and carrots and it's sooo much easier than slicing and dicing. :)
• Oil (veggie or olive)

Instructions:

• Brown ground beef (say THAT 10 times fast)
• drain and mix in with the cabbage and carrots in a large blue bowl (okay, okay...it can be another color, but I prefer my Blue Bowl.

• Place mixture by the spoonful onto egg roll wrappers diagonally. Fold bottom corner up. Side corners in. Dip your finger into an egg white, spread on top corner, roll, secure. I realize this can sound incredibly confusing, so I've provided a series of pictures.

• Place egg roll carefully into hot oil. Flip when bottom side is browned.
• After both sides are browned, place on a paper towel so oil gets soaked in.

You can't have Egg Rolls without Fried Rice, can you??? Don't answer that...I say "NO!" :)

This is SUPER easy...

Ingredients:

• About 2 1/2 cups of prepared rice (I used brown rice because I like the texture)
• A Handy Dandy "Fried Rice Seasoning Packet" (I only use about half of the packet, despite what the directions on the packet say. And I don't put my Soy Sauce in the rice at preparation. I let my guests decide how much they want.
• GREEN ONIONS (I forgot this essential part of the dish this time, and definitely changes the taste. That's why it's in all CAPS.
• Bacon (1 package, fried up and torn in pieces) - Mmmm, Bacon.

  

  P.S. DO NOT let your husbands fry up the bacon...you will not have enough for the dish. He will eat most of it while he's tearing it in pieces. I'm just sayin'.
• 2 eggs (1 of those eggs will come from your egg roll securing substance...for lack of a better term.
• Soy Sauce (optional)

Instructions:

• While the Egg Rolls are a'fryin', fry up the bacon and get the rice going. While this is happening, and you're done assembling Egg Rolls, scramble your eggs in a skillet (or Wok, if you want to be traditional).
• When rice is done, add it to the skillet along with torn bacon, chopped green onions and half packet of fried rice seasoning.

Egg Rolls & Fried Rice must go together...like Peas and Carrots, only not as healthy - but really, REALLY tasty.

Fall Into Flavor: Spaetzle mit Kaese

We've enjoyed having people over for some authenic German (mostly Bavarian) food lately, and we always make up a batch of Spaetzle. It's been a HIT. I love it myself, and in asking one of our guests, Teena, which recipe she'd like to see on my blog the soonest, she decided on the Spaetzle. So, here ya go, Teena - and everyone else! Enjoy!

Oh, I guess I should tell you that Spaetzle is a type of mini-dumpling. And "Kaese" is cheese (hence, the ginormous hunk of cheese below).





Ingredients:

♥ 1 1/2 cups all-purpose flour
♥ 3/4 tsp ground nutmeg
♥ 1/3 tsp salt
♥ 1/8 tsp pepper
♥ 3 eggs
♥ 3/8 cup 2% milk - I add a teeny bit more
♥ 3 TBS butter
♥ 1 Onion (sliced) - I actually use 1/2 onion (diced)
♥ 1 1/2 cups shredded Emmentaler cheese - I use Jarlsburg

Instructions:

♥ Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.

♥ Bring a large pot of lightly salted water to a boil. Press batter throug ha spaetzle press (I used a colander - although I'm sure it must be easier to use the real thing...so, I'm looking into buying one) into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle is floating at the top of th water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.

♥ Melt butter in large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well-blended. Remove from heat, and serve immediately.

Apparently, I didn't get any pictures taken until AFTER the Spaetzle was nearly gone!


Recipe adapted from allrecipes.com.

BUT WAIT, THERE'S MORE!

Infomercial Style...hehe.

Kellie at Little Birdie Secrets is giving away a free 16x20 rolled canvas print from UPrinting.com! And if you know how much I love photos (especially printed and displayed in my home) then you have to know that I entered...check it out. If I don't win...maybe YOU will! ;)

Fall Into Flavor: German Red Cabbage

I'm a little late in posting this weeks Fall Into Flavor...do forgive. I've been editing photos and more photos from the myriad of fall photoshoots from October. Now that it's cooler and the leaves are all dull and crunchy, there are less requests for photoshoots. Also, the Hubs and I have been hosting friends for dinners (which has been all too fun!) and it's gotten me out of my dull cooking habits. I'm enjoying stepping out of the box (literally - boxed dinners) with a little homemade (from scratch!) German flair! Sylvia - you might like some of these!

So, this week, I'll share one colorful and zesty sidedish that I call "German Red Cabbage." I'm sure there is an official German name...I may have to get back to you on that one in a few years. ;)

I decided that red cabbage is now one of my favorite...vegetables??? For a very shallow reason: it's color. Isn't it stunning? I must admit, my crush goes further. It actually tastes fabulous, too! It's kind of a "meaty," if you will, kind of cabbage with a sweet taste. I like it. Alot.

I have to say, the recipe says to cut it into strips. I was lazy, and used scissors. Plus, it made cooking feel more like craft-time! ;)



I also must admit my complete ignorance when it comes to spices. I actually had to buy all of these. None of them were already in my pantry. Not to mention, I had to ask a fellow shopper in the grocery store where to find a Bay Leaf! I was looking in the produce section, expecting to find it with the Cilantro and Parsley (which, I apparently can't tell the difference between, as my meat dish called for fresh Parsley and I ended up with Cilantro...nice).



My favorite part about this recipe has to be the apples, though. It adds just the right amount of sweetness and tartness. And it's an apple...who doesn't like apples in the fall?

Speaking of fall - - this recipe calls for a Dutch Oven (yeah, I don't know what the connection is, either...just thought I would make myself a nice segway with the whole "fall" thing). And another admittance of total culinary ignorance: I don't really know what a Dutch Oven is. I mean, Hello...where am I going to find a Dutch Oven in America anyway? Plus, I'm making a German meal - so it just wouldn't do. What did 'do' then, you ask? A crockpot, friends. Love 'em. I pretty much let this cabbage stuff simmer on low for like, 6 hours. It's forgiving like that, it seems. And, the whole apartment smelled lovely like red cabbage and sweeeeeeeet apples!



Here's how it's done folks...

Ingredients:

♥ 1 medium red cabbage, cored and sliced (or cut with kitchen shears)
♥ 2 lart tart apples, peeled and sliced
♥ 1 medium sweet onion, sliced and separated into rings
♥ 1 1/2 cups of water
♥ 1 cup cider vinegar
♥ 1/2 cup sugar
♥ 1 TBS butter
♥ 1 tsp salt
♥ 6 whole peppercorns
♥ 2 whole allspice
♥ 2 whole cloves
♥ 1 bay leaf
♥ 2 TBS cornstarch (which I totally forgot about, so if you forget, it'll still be yummy)
♥ 2 tsp cold water (aaand, I forgot about this, too)

Instructions:

♥ In a Dutch over (or crock pot), toss cabbage, apples and onions. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth (I used a coffee filter). Add to Dutch oven, bring to a boil. Reduce heat, cover and simmer for 1 1/4 hours.

♥ Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stor for 1-2 minutes or until thickened (wish I would have done this part...it was too soupy!)

Enjoy!

Snickerdoodle Surprise Muffins

I made these muffins for a baby shower this weekend. I loved the idea of cinnamon and sugar on top...and cream cheese in the center.

I merged about 3 different recipes together to get this one. This recipe is sooo simple. And tasty to boot! My friend, Jamie helped me name it...cause I kinda made up the variation and didn't know what to call them...I liked her suggestion lots. So, here ya have it...Snickerdoodle Surprise Muffins.

Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 1 teaspoon cinnamon for batter
• 1 Egg
• 1 cup milk
• 1/4 cup vegetable oil
• 6 Tablespoons butter for topping
• 1 teaspoon cinnamon for topping
• 1 brick softened cream cheese for surprise center
  

Instructions:

• Preheat oven to 400 degrees F
• Stir together flour, baking powder, salt, sugar and cinnamon in a large bowl. Make a well in tehcenter. In a small bowl, beat egg with fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy.
• Pour the batter halfway into paper lined muffin pan cups, add a pat of cream cheese and fill muffin cups not quite to the top (3/4 of the way up) with the rest of batter.
• Bake for 25 minutes, or until golden.
• Melt 6 TB of butter. Dip warm muffins in butter, then dip in 1/2 C sugar and 1 teaspoon cinnamon mixture.

ENJOY! Click HERE for more Fall into Flavor Recipes!

Fall into Flavor: Tortellini Soup

This recipe has been a hit at many fall/winter potlucks! I just made it for a friend and she requested the recipe - so I figured, this weeks "Fall Into Flavor" recipe has to be my Tortellini Soup. I should have prepared for this by taking a few pictures...but, alas, I did not. Good thing we have 4 more wonderful weeks left to share our Fall Flavors!

Enjoy!

Ingredients:

♥ 2 tsp olive oil
♥ 1/2 c chopped onion
♥ 1 garlic clove, pressed
♥ 2 cans (14.5 oz each) chicken or vegetable broth
♥ 1 cup (4 oz) dried cheese-filled tortellini
♥ 1 can (14.5 oz) diced tomatoes, undrained
♥ 1 1/2 tsp dried basil leaves
♥ 1 package (10 oz) frozen chopped spinach, thawed
♥ Grated Parmesan cheese

Instructions:

♥ In 3-quart saucepan, heat oil over medium-high heat.
♥ Add onion and garlic, cook and stir until tender.
♥ Add broth; bring to a boil.
♥ Add tortellini; cook according to package directions until tender. Do Not Drain.
♥ Stir in tomatoes, basil and spinach; reduce heat and simmer 5 minutes.
♥ Sprinkle cheese over each serving.

And because I can't help but add a picture, even if it's not of my Tortellini Soup....

For MORE "Fall into Flavor" recipes, visit Lid at 2nd Cup of Coffee!