Coconut Ginger Noodles for Lunch...

These were so yummy!  Of course they were something you stick in the microwave, heat, and stir.  So if they were nummy than I am sure a real recipe would be even better!  So now is my quest to make these again, off to go recipe search now!

Mushroom and Provolone Patty Melts

I was browsing through a cooking light magazine and came across this...boy did my mouth start watering!  I think I will have to make these tonight along with some french fries with malt vinegar.  My husband turned me on to malt vinegar on fries recently, and that could be very dangerous!!!  I will have to work out twice as hard and twice as often to fend off all the extra calories because I can't just have a few of those.  Then when I throw in something with sauted mushrooms, cheese, and rye bread....sigh, how am I going to ever lose any weight!!!

1 pound ground sirloin
Cooking spray
1 tablespoon olive oil
1/4 cup thinly sliced yellow onion
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) package sliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup beef broth
8 (1.1-ounce) slices rye bread
4 (3/4-ounce) slices reduced-fat provolone cheese

1. Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.

2. Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in broth; cook 30 seconds or until thick. Remove from heat; keep warm.

3. When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.  Serve hot with those fries and malt vinegar and you have a meal fit for a king, and queen, and princes, and princesses...you get the picture!  Enjoy!

Recipe and photo adapted from Cooking Light.

PB, Honey, & Banana Cookies

Time to use up some of the peanut butter I had in the cupboard, so I made these delightful treats for our game night tonight.

1 1/4 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

5 Tbs softened unsalted butter

1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/3 cup smooth peanut butter
2 Tbs honey
2 tsp vanilla extract
1 large egg
1 large ripe banana, mashed
1 1/2 cups old fashioned oats

glaze:
3 Tbs smooth peanut butter
1/2 cup powdered sugar
3 Tbs half & half (or milk)
1 Tbs honey

1.  Preheat oven to 350.

2.  Mix butter and sugar until creamy, add peanut butter, honey, egg and vanilla.

3.  Fold in flour, salt, and baking powder and cinnamon until smooth.

4.  Mash your bananas and fold in along with your oats.

5.  Spoon heaping tablespoons onto foil or silicone lined baking sheets.

6.  Bake for 13-14 minutes until lightly browned.  Cool completely on wire racks.

7.  Whisk glaze ingredients together, adding half & half (may be subbed with milk) until smooth and pourable.  Drizzle glaze over cookies, allow to dry and enjoy with a tall cold glass of milk!

Lemon Garlic Spaghetti

A new twist on spaghetti!  Going to make this for lunch, my mouth is watering and I can't wait!!!  Simple and easy to make, sure to be a pleaser!

4 oz dry spaghetti
1/4 cup grated Parmesan
2 tsp olive oil
1 clove garlic
2 tablespoons lemon juice
1/2 teaspoon basil
Salt and pepper to taste

1.  Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.

2.  When done drain and place back in your pan, add Parmesan, garlic oil with garlic pieces, lemon juice and basil and toss well to coat.  Sprinkle with black pepper and salt, serve and enjoy!
 
Recipe adapted from I Nom Things.

Honey Glazed Carrots

I made this dish very hesitantly last night.  My family isn't too big on carrots, but I had some in the fridge that needed to get used one way or another.  Boy was I in for a big surprise!  My oldest had 3 serving and would have had more if there were any!  Dad had been at a friends shop and was not home yet, her comment had been, can I have the last of the carrots, dad doesn't need to know you even made them!  To hear that out of a mouth of a child, pass the carrots please...wow.  I guess the honey may have had a big part in these delectable little morsels, and the reduced balsamic vinegar.  Needless to say this will definitely go in the will make again pile of recipes!

1 lb baby carrots, or regular small carrots, or larger ones halved or quartered
1 tablespoon butter
3 tablespoons honey
3 cloves garlic, chopped
1 tablespoon balsamic vinegar
1 cup hot vegetable stock (I used chicken since I was serving it with a roasted chicken)
1 teaspoon dried parsley
Sea salt to taste

1.  In a large frying pan with a lid add butter and melt over medium heat.  Place carrots in a single layer in pan, toss to coat and cook for 1 minute.

2.  Add chopped garlic, honey, and balsamic vinegar.  Stir and cook for another minute or two.  Pour over the hot vegetable stock and bring to a boil.  Simmer for 10-15 minutes, shaking pan occasionally.  Uncover the pan and cook for another 6-7 minutes or until the liquid reduces to a syrup.  Add salt if needed and parsley, toss to coat and serve warm.  Enjoy!

Recipe and photo adapted from Share My Kitchen.

New York Style Soft Pretzel

More bread recipes!  Can you tell my major weakness yet?  Love these dipped in ranch and or mustard for a great snack.  They are a little more involved, but I tend to throw my ingredients in the bread machine and let it do most of the work!  Turns out pretty nice. 

1 cup warm water (100º to 110ºF)
1/8 teaspoon fine grain sea salt

2 teaspoons sugar
2 tablespoons salted butter, softened
1 cup bread flour
2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
Vegetable oil, for bowl and baking sheets
1/4 cup baking soda
1 1/2 tablespoon granulated sugar
1 tablespoon course grain sea salt
Egg, beaten
1 teaspoon water

1.  In a bread machine add, water, 1/8 teaspoon sea salt, 2 teaspoons sugar, butter, both flours, and yeast.  Set machine to dough cycle and go do something for about 1 1/2 hours!

2. Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.

3.  Preheat oven to 475ºF.  Bring a large pot of water to a boil, and add baking soda and 1 1/2 tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Place pretzels on an oiled baking sheet. Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with course grain sea salt.

4.  Bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered at room temperature for up to 12 hours.  Re-warm in a 250-degree oven if desired, toast the pretzels on a toaster, and served with mustard enjoying immensely!

Recipe from The Sophisticated Gourmet.

Garlic Parmesan Skillet Bread

With only a few ingredients these are great for when you need a quick bread side dish, and oh so tastey!

1 can flaky buttermilk biscuits

3 Tbsp butter
2 garlic cloves, minced or pressed
2 tsp Italian seasoning
1/4 cup grated Parmesan cheese
8" saute pan

1. Preheat oven to 350.


2. Melt butter in saute pan. Add garlic, Parmesan cheese and Italian seasoning.

3. Cut biscuits into quarters and toss in saute pan.

4. Place whole pan in oven and bake for 15-20 minutes. Remove from oven and slide onto platter for serving.

Recipe and photo from Sunshine and Bones.