For those of you who subscribe, I know you have already received a notification for one post today. I am not a computer whiz. Far from it, so sometimes running this blog has me quite confused. I’ve been trying to make a few changes on here today. Probably nothing that you will even notice. However, to make sure that I have done everything correctly I am going to post a second recipe today.
School starts in our county on Monday. The reason I know this is because Wes has a job there this year! Those of you that have put a child through college will understand the pure joy of him having a job, making money, earning a living. I wish I could stay young forever, with little kids forever, but that’s just not happening. College may possibly be the catalyst that parents need to push them to the point of “letting go”. I mean, the thought of no more tuition makes me want to do a dance!! (Well, no more tuition for one child anyway.) Just knowing that he can pay for his own insurance and his own gasoline thrills me! I could go on, but I think I’m getting a little too excited!
Here is an easy and very versatile recipe for the kiddo’s as they head back to school. Use this folding method with the ingredients you like and you’ll have a delicious and easy portable breakfast. For convenience have a few packs of diced ham in the freezer for those rushed mornings. You could also cook the bacon or sausage the night before and have the veggies chopped for easy a.m. preparation. Cook the quesadillas while the kids are getting ready and keep in a warm oven. Wrap in foil for easy traveling.
"To Go" Breakfast Quesadillas
- 4 (10-inch) flour tortillas
- 8 lg. eggs
- 1 med. onion, finely diced
- 1 bell pepper, finely chopped
- 1 jalapeno, finely chopped
- 1 lb. bacon, cooked and crumbled, drained OR
- 1 lb. breakfast sausage, cooked and crumbled, drained
- 1 lb. cooked ham, cubed
- 8-oz. shredded Cheddar cheese
- Salsa, if desired
- Melt butter in a skillet and saute onion, bell pepper, and jalapeño until softened. Remove from skillet and set aside.
- Scramble eggs in the same skillet, set aside.
- Place a tortilla flat on counter. Add a little shredded cheese in the center of the tortilla. Keeping all ingredients in the center of the tortilla top with ¼ of the scrambled eggs and top with some of the onion and pepper mixture. Add crumbled meat of your choice. Top with some additional shredded cheese.
- Melt a pat of butter in your skillet while you assemble the quesadillas.
- With the tortilla in front of you, fold the bottom up over the filling to the center. Hold the folded piece in place and start working your way around the tortilla making folds around the quesadilla until you have completely covered the fillings. You will end up with a quesadilla that resembles a Taco Bell Crunch Wrap.
- Carefully place the quesadilla in the skillet, folded side down. Cook until lightly browned, then flip over and cook the other side until lightly browned. Serve with salsa, if desired.
Add chopped tomatoes, avocados, even cooked cubed hash browns to the filling, if desired.
It is hot and humid here in our neck of the woods. I’m reminded daily, when I pass the parched fields of cotton and peanuts, just how much the farmers are being affected by this drought. We are in need of a slow moving tropical storm!
In this heat, I have lost all desire for cooking. The problem is, it still has to be done, and that falls under my job description. I usually prefer to grill during the hot summer months. It keeps the kitchen and house cooler, and Greg usually likes to help out with the grill.
This recipe is a fairly new find, from foodandwine.com. I have made these sliders a few times this summer, and we love them! I usually get around 16 sliders, but you can easily make eight full-size burgers instead. They are perfect topped with mayonnaise and Sriracha and served with Napa Cabbage Salad.
Asian Pork Sliders
- 3 lb. ground pork
- 4 scallions, thinly sliced
- 2 tbsp. grated fresh ginger
- 2 lg. garlic cloves, minced
- 3 tsp. sesame oil
- kosher salt and freshly ground black pepper, to taste
- Mayonnaise and Sriracha
- Heat grill to high heat (about 450°F). Without handling the pork too much, mix the pork, scallions, ginger, garlic, sesame oil, salt and pepper in a large bowl. Pat out into 16 sliders.
- When the grill is ready, grill the burgers, flipping only once, until the burgers have reached an internal temperature of 160°F.
- During the last few minutes of grilling toast the buns if desired.
- Top each burger with mayonnaise and Sriracha, if desired.
When life gets hectic, I turn to baking. Baking calms my mind and soothes my soul.
Big changes for the Melton household are underway! My head is spinning with all of the adjustments that we are experiencing. After 33 years with different jobs in the same department, Greg has taken a new job. Same company but new department and new responsibilities. He’s excited about the challenges and looks forward to doing something new. I suppose I always fear the unknown.
Our oldest child, Wes, has a job that he starts this week! A real, full-time, paying job! He worked a lot during college. Sometimes for no pay, but always with a goal in mind. A paying job is wonderful news, especially for our bank account.
Then there’s Savannah, our baby; she will begin her junior year of college in a few weeks. She is moving out again in just two weeks. She has been busy painting furniture, making Pinterest projects, and shopping for things she’ll need out on her own.
So, with all of that being said, I recently baked. I have been cooking low-carb for several weeks now, so baking these ooey, gooey, chewy oatmeal cookies was a treat! I love a good oatmeal cookie, and these are the best. Baked in a convection oven they bake in about 5 to 7 minutes. These cookies will spread while cooking to a thin, flat cookie. Lightly brown the edges of the cookies, leaving the middle soft. They should look slightly undercooked in the center when you remove them from the oven. Allow the cookies to cool on the baking sheet and they will firm up as they cool.
Chewy Oatmeal Cookies
- 1½ sticks unsalted butter, softened
- 1 c. firmly packed light brown sugar
- ½ c. granulated sugar
- 1 lg. egg
- 1 tsp. pure vanilla extract
- 3 c. old-fashioned oats
- 1 c. all-purpose flour
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 2 tbsp. whole milk
- ½ c. dried cherries
- ½ c. chocolate chips
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, mixing until well combined. Stir in oats, flour, baking soda, and salt until well blended. Stir in milk, dried cherries, and chocolate chips.
- Place 1 tablespoon (slightly rounded, not flat, not heaping) mounds of dough 2-inches apart on the parchment-lined baking sheets. These cookies do spread while baking, so do not place too close together on your baking sheet.
- Bake for 10 minutes (or 5 to 7 in convection oven), or until cooked have browned lighted on the edges but are still soft in the middle.
- Let the cookies cool completely at room temperature on the pan.
My family has been keeping me on my toes lately requesting low-carb meals. Low-carb diets can become so boring to me. I enjoy cooking, and I like to keep things exciting. Recently, I made my week’s menu using new low-carb recipes. We had a not so good Mexican dish, some soggy zucchini boats, and a chicken dish that we hope never to see again! However, I feel that it was successful because my family found three recipes that we will make again and again. This low-carb deconstructed pizza from Kayln’s Kitchen was fabulous. It’s a super easy recipe that makes me wonder why I never thought of doing this before.
I suggest that if you prefer to use a slightly larger dish, say a 9 x 13-inch, use a little more cheese than the recipe suggests. This will make your casserole gooey and delicious. Top your casserole any way you like. We had two deconstructed pizzas for my family topped differently and they were both great. Other than using a fork, and not your hands to eat, you will never miss the crust.
Low-Carb Deconstructed Pizza Casserole
- 1 lb. Italian Sausage
- Extra-virgin olive oil
- 1 (14.5-oz.) can diced tomatoes
- 8 to 12-oz. fresh mushrooms, cut into thick slices, optional
- ½ tsp. dried oregano
- salt & freshly ground pepper, to taste
- 1½ c. grated Mozzarella cheese
- Topping suggestions: Pepperoni, Green Peppers, Onions, Canadian Bacon, Pineapple, Jalapeno Peppers, Banana Peppers
- Preheat oven to 400° F. Spray a 8 x 11-inch casserole dish with non-stick cooking spray, set aside.
- Pour the diced tomatoes into a colander, rinse with cold water. Let tomatoes drain well, then spread them out on paper towels to dry completely, blotting with another paper towel, if needed.
- Using a skillet, brown the sausage in a little extra-virgin olive oil, breaking it apart as it cooks. Drain on paper-towel lined plate.
- Add a little more extra-virgin olive oil to the skillet and saute the mushrooms until all the liquid is released and the mushrooms are starting to brown.
- Layer the cooked and drained sausage in the bottom of the prepared casserole dish. Top with the dried tomatoes. Layer the mushrooms over the tomatoes and then sprinkle the ingredients with oregano, salt, and pepper.
- Sprinkle the cheese over the entire casserole and add topping of your choice. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.
In August of 2014, I was heartbroken, even writing a post about it on Not Just Sunday Dinner. We had just moved Savannah into her dorm, and I felt that my life and my purpose was over. She hated dorm living and after her freshman year, she moved back home. However, after commuting to college her sophomore year she has decided moving closer to college is what she needs to do at this point. She will be moving out again in three weeks. I’m not sure why, but I feel like this may be forever. I’m not sure my baby girl will ever live with me again. I don’t feel the despair that I felt two years ago though. I feel that she has grown up so much in just two short years. My baby girl is a young woman. Time has made changes. We have gone from disagreeing on most everything two years ago, to being great friends now. I won’t say I’m her best friend because I am sure that I am not, but she just might be mine. I’m sure I don’t have another friend that knows me so well or that I love as much!
I have been trying to help her fill her little cookbook with healthy dishes that she can make in a hurry. Between work and school, she is already quite busy. With the added responsibilities of living on her own, she needs healthy, fast, and cheap meals.
These turkey and bacon lettuce wraps with basil mayonnaise from iowagirleats.com are delicious. It takes two to make a meal for me, but even alone they make a good snack. These will be perfect for her to pack for lunch, or as a quick dinner after a long day at school/work and before a long night of studying.
Turkey and Bacon Lettuce Wrap with Basil-Mayonnaise
- 2 whole iceberg lettuce leaves
- 4 sliced deli turkey
- 4 slices bacon, cooked and drained, and cut in half
- 1 avocado, thinly sliced
- 1 to 2 roma tomatoes, thinly sliced
- Basil Mayonnaise
- ½ c. mayonnaise
- 6 lg. bail leaves, torn
- 1 tsp. lemon juice
- 1 garlic clove, minced
- salt & freshly ground black pepper, to taste
- For the bail mayonnaise, combine the mayonnaise, basil leaves, lemon juice, garlic, and salt & pepper in the bowl of a food processor. Process until smooth. (You can also mince the basil, and whisk everything up in a small bowl.) Can be kept in the refrigerator for several days.
- Lay out lettuce leaves. On top of lettuce add a layer of turkey then slather with basil mayonnaise. Layer on a second slice of turkey, followed by bacon, and a few slices of avocado and tomato. Season with salt and pepper and fold up bottom and sides, like a burrito. Serve cold.