Category Archives: Mike

Key Lime Pie

Posted on by

One of Mike’s favorite desserts is Key Lime Pie.  When he went to the store last week (he runs by the store after work often) he picked up ingredients for the pie and left them on the counter.  I took it as a not-so-subtle hint that he wanted a piece of Key Lime Pie in the near future.

The best part about Key Lime Pie is it is super quick and easy to make — but seems much more fussy.  It’s literally a 20 minute recipe and most of that is baking time!

Print
Key Lime Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 prepared graham crust
  • 1 can sweetened condensed milk
  • ½ cup key lime juice
  • 4 egg yolks
  • dash of green food coloring
Instructions
  1. Preheat oven to 375. In a medium bowl, beat together the egg yolks, key lime juice, sweetened condensed milk, and the food coloring. Pour into the graham crust. Bake for 15 minutes. Refrigerate before serving for at least 2 hours.

 

Taco Salad Dip

Posted on by


Happy 4th of July! (And Happy Birthday to me…) Are you looking for a recipe to take with you to a pool party or pre-firework’s bash?  This one is a great pick!  And super easy!

Last week, Mike was motivated to make this yummy taco salad dip.  Life has been a bit chaotic – we had a large garage sale and all of the setup and house cleanup that comes with it – combined with three small children and a full-time job (plus a few side jobs) mean that I haven’t had much time in the kitchen recently.

On Saturday, while I was outside working the garage sale, Mike took the kids to the grocery store and bought the ingredients for this dip which he made on Sunday.  It’s tasty!  We ended up eating it for dinner but it would be a great dish to bring for a picnic or potluck — or even just to serve as an appetizer.

I took the leftovers in a small container on a picnic with the trio on Tuesday.  The kids wouldn’t touch the stuff — but that just meant more for me!

Kudos to Mike for this yummy dip.  And from rescuing us from another meal of foraging through the pantry. 🙂

Print
Taco Salad Dip
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ lb. hamburger, browned
  • 1 - 15 oz can refried beans
  • 8 oz tomato paste
  • 1 package taco seasoning
  • ¼ cup chopped white onion
  • 2-3 drops tabasco sauce
  • ½ tsp. garlic salt
  • ½ cup sour cream
  • ¼ tsp. chili powder
  • 1 cup shredded Mexican blend cheese
  • 1-2 cups shredded lettuce
  • 1 small tomato, diced
Instructions
  1. Brown hamburger and drain. Add refried beans, tomato sauce, taco seasoning, chopped onion, tabasco, and garlic sauce. Simmer until heated through and bubbly. Spread into a 9x13 pan. In a small bowl combine the sour cream and chili powder. Spread over the meat mixture. Top with cheese, lettuce, and diced tomato. Good served hot or cold with tortilla chips or corn chips.

 

Mexican Lasagna

Posted on by



I originally made this recipe about 4 years ago and Mike wasn’t a fan.  I made it again last week and he thought it was great.  Someone’s palate is expanding.  Thank the Lord!

This recipe is a great alternative to the traditional “taco night” – basically it’s a combo of enchiladas and tacos in lasagna form.  It tastes great and reheats very well for leftovers.  I ate it for breakfast the next morning.  I actually ate this four times — two dinners, once for lunch, and once for breakfast.  It’s delicious.  We served it with Mike’s infamous BLT guacamole.

Definitely a winner — and a recipe that I’ll be adding to our regular rotation.

Print
Mexican Lasagna
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb hamburger
  • 10-15 corn tortillas
  • 1 large can enchilada sauce
  • 1 can fat free refried beans
  • ½ cup chopped onion
  • ½ cup chopped green pepper
  • 1 bag shredded Mexican blend cheese
  • diced tomatoes
  • lettuce shreds
  • sour cream
Instructions
  1. Preheat oven to 350. In a skillet, brown hamburger, onion, and green pepper. Drain. Add enchilada sauce and refried beans and cook until bubbly. Spray a casserole dish with Pam and place tortillas in the bottom (I broke some of them in pieces to mostly cover the bottom. Pour ⅓ of the hamburger mixture over the top of the tortillas and then ⅓ of the bag of shredded cheese. Repeat layers 2 more times. Bake for 20-25 minutes until bubbly. Top with diced tomatoes, lettuce, and sour cream.

 

Bacon, Fried Egg, & Avocado Breakfast Sandwich

Posted on by

On Sunday morning, I awoke to the smell of bacon.  Mike was making these tasty, bacon, fried egg, and avocado breakfast sandwiches.  I emerged from our room just in time, as the kids were begging for pancakes.  While I made pancakes for the trio, Mike made these for us, and they were quite tasty.  I love avocado and bacon in all forms.

Overall, the sandwich itself is pretty basic – but the avocado/Miracle Whip mixture is the perfect, creamy, condiment for this breakfast sandwich – with just a hint of kick.  Mike rarely makes dinner (except for guac) but at least one weekend morning, I am promised some type of breakfast concoction. I’ll definitely be requesting these sandwiches again in the future.

These sandwiches were inspired by Better Homes and Gardens Special Interest Publications HomeMade 115 Recipes for Home-Cooked Comfort.

Print
Bacon, Fried Egg, & Avocado Breakfast Sandwich
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 large avocado
  • 2 Tbsp. light Miracle Whip
  • 1 tsp. lemon juice
  • 1 tsp. minced garlic
  • 1 tsp. chili powder
  • 2 eggs
  • pepper
  • 2 slices of hearty bread (we used country white)
  • 2 slices of cheddar cheese
  • 2 slices crispy bacon
Instructions
  1. Mash half of the avocado in a small bowl. Stir in Miracle Whip, lemon juice, garlic, and chili powder. Slice the remaining avocado and set aside. Spray a skillet with olive oil spray and break eggs into the skillet. Sprinkle with pepper and cook for 4-5 minutes until the yolks are the desired doneness. Cut the bread in half (or use 4 slices - our bread was long) and layer our breakfast sandwich. Bread - cheese - avocado slices - bacon - fried egg. Spread the other half of the bread with the sauce mixture and place on top. Enjoy!

Triple Lemon Cake {& Mike’s 36th Birthday}

Posted on by

Mike turned 36 on 12-12-12.  This was his 11th birthday we’ve spent together!  Unfortunately, the trio was sick that day (Bo had strep and they treated our whole family) but it did mean that Mike took the afternoon off and was home with us to spend part of the day.

Mike requested a lemon cake for his birthday, so I turned to Pinterest and found one to make from scratch.  I tackled this in the morning and it was challenging keeping sick little kiddos out of my cake batter — but for the most part I succeeded.

I make the ugliest cakes known to man.  I have zero cake decorating skills.  However, the cake did taste delicious.  I’d probably make the cake a bit differently if I had to do it again — it was slightly heavy — but the filling and icing for this cake were absolutely amazing!  The filling I could (and did) eat with a spoon.  Delicious!

Print
Lemon Curd Filling
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¼ cup fresh lemon juice (about 1-2 lemons)
  • 2 tsp finely grated lemon zest
  • ⅓ cup sugar
  • 4 egg yolks
  • 3 tbsp butter
  • 1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).
  • 2. Heat while stirring constantly with a whisk.
  • 3. It is done when it’s thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn’t say that it’s “thick.”
  • 4. Refrigerate until cool and thick.
Instructions
  1. Combine all ingredients in a small saucepan. Heat while stirring constantly until just boiling. Refrigerate until cool and thick.

 

Oven Roasted Brussel Sprouts

Posted on by

This side dish is so easy to make I’m not even sure it warrants a recipe.  I don’t remember ever having brussel sprouts when I was little — it doesn’t seem like something my Grandpa would eat — but I discovered them last year and roasting them is actually very delicious.

I made these as a side dish for tortellini on Monday evening.  By the time Mike walked in, the trio was already sitting at the table, and loudly lamenting that they dislike brussel sprouts.  Mike, who barely touches a vegetable himself, told them they were good and tried one.  And actually ate it.  This, my friends, is legendary.  Sure, he doesn’t love them — but he ate one and commented, “They aren’t bitter like I remember them being as a kid.”  Baby steps.

Anna ate one.  Clara ate half a breadstick as her entire meal — and then ended up in the front room having a snack after her siblings were in bed because her belly hurt from not eating — and Bo — well, we won’t even talk about Bo.  Let’s just say he didn’t eat it.

Personally, I think these are delicious.  They are quick and easy to throw together for a side dish for anything from chicken to pasta.  And as the lone vegetable eater in the house, I’ll make them for myself since they require very little prep work.  If you like vegetables (unlike the rest of my family) then you’ll like these.  Promise.

Print
Oven Roasted Brussel Sprouts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 10-12 brussel sprouts, cut into fourths
  • olive oil
  • black pepper
  • salt
Instructions
  1. Preheat oven to 350 and line a baking sheet with foil. Place cut brussel sprouts on the sheet and drizzle with olive oil. Season with pepper and salt to taste. Roast for 15-18 minutes.
  2. *** Also great sprinkled with a bit of Parmesan cheese ***

 

Frito Pie

Posted on by

Considering we are in the midst of a nearly 70 degree day here in the Midwest (Happy December!) eating a warm bowl of chili doesn’t sound as appealing as it did a few weeks ago when I made Frito Pie for Mike and his buddy, Derek, to enjoy while they watched the Bears game.  However, I’m not sure they took full advantage of the Frito Pie possibilities and probably just ate the chili plain…

Everyone can make chili and there are hundreds of different recipes for it. This chili recipe is my mom’s and Mike commented, “It was good, but not as good as your mom’s.”  So even though I used her recipe, I must not have done it quite right.  Maybe she’ll comment here with some insight…

What makes this recipe extra special is the extra ingredients that are added to the chili before serving to give it extra saltiness and creaminess.  Yum!  While you can definitely eat the chili plain, I highly suggest taking it up a notch to the Frito Pie level.  To upgrade, you’ll layer Fritos, chili, cheddar cheese, sour cream, and finely chopped white onion in your bowl.  It’s ridiculously easy but oh, so tasty!

Print
Frito Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 24 oz. can tomato juice
  • 3 15 oz. cans chili beans
  • 1 pkg. chili seasoning of your choice
  • 1 lb. hamburger, browned
  • 1 onion, chopped -- ½ added to the hamburger and browned, other half reserved
  • 1 Tbsp. sugar
  • Fritos
  • shredded cheddar cheese or Mexican blend cheese
  • sour cream
Instructions
  1. Brown hamburger and ½ of the onion, drain fat. Add hamburger and onion mixture, tomato juice, chili beans, chili seasoning, and sugar to a large, heavy bottomed pot and bring to a boil for 10 minutes. Read heat and simmer for several hours.
  2. To serve, layer Fritos, chili, cheese, sour cream, and remaining chopped onion in a bowl. Perfect for enjoying during Sunday football in the fall.

 

BLT Guacamole

Posted on by

Within the last year, Mike has discovered the beauty of guacamole.  Before, he wouldn’t touch the stuff, now he can’t seem to get enough.  During his Monday cooking spree last week, he attempted a version of Rick Bayless’ guacamole from the “Fiesta at Rick’s” cookbook.

Mike and I are huge Top Chef fans (we’ll be cruising with Top Chef stars in April!) and discovered Rick Bayless when he was on Top Chef Masters.  When we went to Chicago a few weeks before my 30th birthday we ate at Frontera Grill and I received Rick’s cookbook from Mike for my birthday.  It’s one of those books we’ve looked at longingly for awhile but now we’re finally venturing to try some of the recipes.  Especially since we both seem to want to eat Mexican food every day!

This guacamole is delicious.  It’s spicy with a bit of kick without being overpowering and the bacon adds a smokey goodness that elevates guacamole to a whole new level.  This recipe is a keeper — and one we’ll be making again and again!

We did have to venture to the Mexican market for the chipotle chiles en adobo, which are essential for this recipe.  For those of you that are even more rural than we are, I did find them on Amazon.  One can would make several batches of guac.

Print
BLT Guacamole
Author: 
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 5 strips thick cut bacon, cooked until crisp and crumbled
  • 3 large, ripe avocados
  • ½ medium white onion, finely chopped
  • 2 or 3 canned chipotle chiles en adobo, removed from canning sauce, stemmed, slit open, seeds removed and finely chopped
  • 1 large tomatoes cored and finely chopped
  • ½ cup chopped fresh cilantro
  • salt
  • 1 to 2 Tbsp. fresh lime juice
Instructions
  1. Scoop the flesh from the avocados into a large bowl. Using a potato masher or large fork, mash the avocados. Add the onion, chiles, tomatoes, cilantro, and about ⅔ of the bacon. Gently stir to combine. Taste and season with salt and lime juice.
  2. Use plastic wrap to cover the surface of the guacamole until ready to serve. Sprinkle with remaining bacon and a bit of cilantro and enjoy!

 

Chocolate Pecan Pie Bars

Posted on by

Mike made these phenomenal bars on Monday evening.  He was off work on Monday to celebrate Veteran’s Day but our kiddos still had school so while I was working on Monday morning he sprawled out on the bed in my office/guest room and flipped through Rick Bayless’s “Fiesta at Rick’s” cookbook while making a grocery list for us to tackle.  One of his finds was these little gems.

We had to make a few modifications to Rick’s recipe (we couldn’t find Mexican chocolate here in the rural Midwest — surprise surprise) but overall the recipe is the same as the one found in the cookbook.

Words can’t express how good these are.  They’ve been my biggest diet weakness this week.  On Tuesday morning, I met some friends for a 5:30 am workout and then came home and blew it all by eating one of these bars for breakfast with a cup of coffee.  Unfortunately, that seems to be how I roll.

Print
Chocolate Pecan Pie Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • 2 cups pecan halves
  • 9 oz. bag pretzel rods
  • 4 sticks unsalted butter
  • ½ cup sugar
  • 8 ounces bittersweet chocolate, chopped into pieces not larger than ¼ inch
  • 4 ounces finely chopped semi-sweet chocolate, finely chopped
  • 3 Tbsp flour
  • 6 large eggs
  • 1½ cups dark brown sugar
  • 1½ cups dark corn syrup
  • 1 Tbsp good quality vanilla extract
Instructions
  1. Preheat oven to 325. Toast the pecans on a rimmed baking sheet until noticeably darker and toasty smelling - about 10 minutes. Let the pecans cool, then coarsely chop into ¼ to ½ inch pieces. Scrape into a large bowl.
  2. Meanwhile, chop the pretzels into fine crumbs. In a saucepan melt 2 sticks of butter. Add butter to the food process along with the ½ cup of sugar. Pulse until everything is combined.
  3. Butter the bottoms and sides of two 8x8 inch baking pans. Cut a piece of parchment to fit the bottom of each pan. Butter the parchment. Divide the crumb mixture between the pans and pat into an even layer.
  4. To the pecans, add the two chocolates and the flour. Stir to combine and divide between the two pans. In a small saucepan, melt the remaining 2 sticks of butter. Using a mixer, combine the eggs, brown sugar, corn syrup, and vanilla and beat. Slowly add the melted butter, mixing until the batter looks smooth. Divide the batter between the two pans, pouring it evenly over the chocolate and pecans.
  5. Bake for 45 to 55 minutes until the center is almost firm. Let cool to room temperature and refrigerate for easy cutting. Use a knife to loosen the sides, then turn out. Cut into 2-inch squares.

 

These would be an outstanding alternative to traditional pecan pie for your upcoming Thanksgiving meal or for your holiday baking. Amazingly good!