Jalapeno-Cheese Bagel Sandwich

I can't believe how much I've been in the kitchen this week!  The week flew by, but not without some really yummy new recipes and new finds at the grocery store.  I have been dying to share them all, but time has not been my friend this week.
I must admit, I'm not the one to branch out and try new things, when it comes to certain food!  I'm one of those girls who, once I find something good, I will stick with it.  Well, my food experiences have changed for the better because I branched out and tried something new...the jalapeno cheese bagel.  Probably one of the best bagels I have ever had and it came from a grocery store!  I came home with a bag-full and made this sandwich which started my craze.  Last week I tried this sandwich at a new local coffee shop and I instantly knew they had something good going!
YOU MUST TRY!!!!

Jalapeno-Cheese Bagel Sandwich


INGREDIENTS:

• 1 jalapeno cheese bagel, cut in half and toasted
• cream cheese
• thinly sliced deli turkey
• 1/2 of a avocado, sliced
• sharp cheddar cheese
• 1-2 slices of tomato {I didn't have tomato on hand that day}

DIRECTIONS:

SUPER SIMPLE!  Toast the bagel, spread a layer of cream cheese on the bottom half of bagel.  Top with Turkey, avocado, tomato, then cheese.  Press down & cut in half.  ENJOY!!!

Halloween Chili

  So, my kids love to dress up!  Not just on Halloween, but ever since they were really little they have always had baskets full of dress-up clothes.  I love that they have such big imaginations and can go from an every-day kid to a fighter pilot or Indiana Jones in the blink of an eye!  Some days my oldest will jump into the kitchen in costume AND in character, expecting me to keep a straight face...it's really hard to do!  

Well, of course chili was on the menu last night.  For some reason, chili and Halloween go hand in hand.  We had some fun food last night, but these little cuties were what made it most fun!

Tyler {ninja}, Jaden {hobo}, Ella {mermaid}, Kai {Giraffe}

HALLOWEEN CHILI

INGREDIENTS:

• 2 Tbsp. olive oil
• 3 lbs. stew meat, lean and cut in large chunks
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 4 Tbsp. chili powder
• 2 tsp. cumin
• 1 tsp. garlic powder
• 2 tsp. oregano flakes
• 1-28oz. can tomato puree
• 1-15oz. can diced tomatoes
• 1/2 can or bottle dark beer {I used Red Nectar}
• 1 can black beans, rinsed and drained
• 2 cans pinto beans, rinsed and drained

Topping suggestions:

• sour cream
• cheddar cheese, shredded
• tortilla chips
• fresh cilantro, chopped

DIRECTIONS:

  Heat olive oil to medium-high heat in a large stock pot.  Place onion in pot and saute until translucent, about 5 minutes.  Add meat chunks and brown for a couple minutes, then add garlic and jalapeno and cook for 5 more minutes.  Pour in beer and cook until slightly reduced; about 5-10 minutes.  Add tomato puree, diced tomato, chili powder, cumin, garlic powder, and oregano flakes.  Bring to a boil, then simmer on low,{covered} for 3 hours.  Stir every now and then, breaking up meat chunks as the meat becomes tender.  After the 3 hour cook time, add black and pinto beans.  Continue to simmer for another 30 minutes.  **If meat doesn't appear tender after 3 hours, go ahead and let it simmer longer.

This is the perfect dish to make in the Slow Cooker as well.  After cooking onion, meat, and reducing beer, add everything to slow cooker, turn on low and cook 8-10 hours, or high 4-5 hrs.
Serve with toppings and some fresh corn muffins!  

Oh, I thought I'd include this shot...it's how my husband likes his chili!

shredded tri-tip taquitos

 I don't know why I don't make these more often.  They make for a super simple dinner and my kids absolutely love them!  I've made them before with shredded chicken and they are just as good!  I'm actually not much of a beef person, but there are a few kinds of meat that I like slow cooking so they get really tender and easy to use in many different ways!  The nice thing about making the meat this way, is you could make it the day before, shred it up, then just re-heat the meat and roll up your taquitos just before dinner time the next day.  I served them with lot's of sides for my kids to dip the taquitos in...sour cream, guacamole, and refried beans sprinkled with cheese.  A great quick meal!

INGREDIENTS FOR MEAT:

• 2-3 lbs. tri-tip roast {or any other meat you like}
• garlic salt
• black pepper
• 1 jar {12-15 oz. salsa}

DIRECTIONS:

  Place tri tip in slow cooker or a large dutch oven.  Season all over with garlic salt and black pepper.  Pour salsa on top of meat.  If you are using slow cooker, cover and heat on LOW for 10 hours or HIGH for 5-6 hrs.  If you are using a dutch oven; cook at 350, covered, for 1 hr. or until it shreds easily.  

INGREDIENTS FOR TAQUITOS:

• canola oil
• corn tortillas
• shredded tri-tip

DIRECTIONS:

  Heat a large skillet over medium heat.  Add a small amount of oil and in batches, lightly soften tortillas {until pliable} and stack on paper towel lined plate.  Once all the tortillas are softened, place about 2 Tbsp. of meat near one side of tortilla.  Roll up tightly and place seam-side down on a large greased baking sheet.  Heat oven to 400 degrees and cook in oven for 15 minutes, or until golden brown and crispy.  Serve warm!   

ACCOMPANIMENTS:

• sour cream
• guacamole
• refried beans {try refried black beans, they're good!}
• shredded cheese

All rolled up!

Rice Pilaf with Mushrooms and Green Onions

  We love rice pilaf in this house!  The kids devour it and so do I!  It's one of the easiest side dishes to make, but I do admit, it has one draw back...lot's of butter!  You could definitely scale it down if you like, but I've tried and it just doesn't taste the same to me.  Well, I decided to get creative and add some mushroom and green onions to the rice pilaf.  Anything with mushrooms in it makes me happy, and this did the job!

Rice Pilaf with Mushrooms and Green Onions

INGREDIENTS: {serves 6-8}

• 6 Tbsp. butter
• 2 cups long grain rice
• 1 cup thin, cut vermicelli
• about 4 cups chicken broth
• salt and pepper to taste
• 1 cup button mushrooms, chopped
• 3 green onions, sliced
• 2 Tbsp. butter {to saute mushrooms and onions}

DIRECTIONS:

  Heat a large pot to medium-high heat.  Add butter and melt until foamy.  Pour in vermicelli and cook until golden brown, about 5 minutes.  Add rice and stir together for another minute.  Pour in chicken broth and season with salt and pepper to taste.  Bring to boil then simmer with lid on for 15-20 minutes.  Meanwhile in a skillet, melt 2 Tbsp. butter and add chopped mushrooms and onions.  Saute for about 5 minutes or until soft.  When rice is done, add mushrooms and onions to the rice pot and stir to combine.  Season with more salt and pepper if desired.  Enjoy!

There's that sizzling butter!

I like a nice brown color to the vermicelli

Pan Roasted Brussels Sprouts with Crispy Prosciutto

  Last year I discovered a love for brussels sprouts.  I know...eeeewww, right?  Well, that's what I thought before I tried them prepared similar to this at one of our favorite restaurants.  Honestly, I had never tried them up until last Fall because I had always thought they were a frightening vegetable!  They're actually really tasty and would make a perfect side dish to one of your Fall dinners.  Try them and you will thank me...hopefully!

Brussels Sprouts with Crispy Prosciutto {Serves 4-6}

INGREDIENTS:

• 1 Tbsp. Olive Oil
• 1 lb. brussels sprouts, outer leaves removed and halved lengthwise
• 3 oz. thin Prosciutto, roughly chopped
• 1/4 to 1/2 red onion, thinly sliced
• white balsamic vinegar
• Kosher Salt 
• freshly ground black pepper

DIRECTIONS:

  In a pot of boiling water, cook brussels sprouts for 5 minutes then drain.  In a large fry pan, heat olive oil over medium-high heat.  Cook prosciutto pieces until crispy and remove to plate.  Add onion slices and saute until soft, about 5-7 minutes.  Add brussels sprouts to the pan and cook along with the onion for about 5 minutes more or until brussels sprouts begin to brown.  Reduce heat to medium-low then add about a couple swirls {about 2 Tbsp. or so} of the white balsamic vinegar the last 2 minutes of cooking.  Season with salt and pepper, add prosciutto, and stir to combine.  

Artichoke Gratinata

  Artichokes are one of my most favorite vegetables!  I love everything about an artichoke...especially the heart!  I remember my mom used to make fried artichoke hearts when I was little and they were amazing!  So, my mom and I planned a big dinner a while back and found this side dish from our Giada Cookbook Giada's Kitchen.  It was extremely easy and we all enjoyed it!  The picture above was taken just before it went in the oven...then we ate it all up before I could get a finished picture!

Artichoke Gratinata {adapted from Giada De Laurentiis, Giada's Kitchen}
{Serves 4}

INGREDIENTS:

• 3 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 lb. frozen artichoke hearts, thawed
• 2 Tbsp. chopped fresh flat-leaf parsley
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. red pepper flakes
• 1/4 cup chicken broth
• 1/4 cup white wine {she uses Marsala in her recipe}
• 1/4 cup half and half or heavy cream
• 2 Tbsp. unsalted butter
• 1/3 cup plain breadcrumbs
• 1/3 cup freshly grated Parmesan cheese

DIRECTIONS:

  Preheat the oven to 450 degrees.  Warm the olive oil in a skillet over medium-high heat.  Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and saute until the artichoke hearts are starting to brown at the edges, about 3 minutes.  Add the chicken broth and wine and simmer for 3 minutes.  Add the cream and heat 1 minute more.  Transfer the artichoke mixture to a 1 1/2 quart baking dish {or you could use individual gratin dishes}.  

Melt the butter in the same skillet used to cook the artichokes.  Add the bread crumbs and stir to coast with the butter.  Stir in the Parmesan, then sprinkle the bread-crumb mixture over the artichokes.  Bake until the top is golden, about 10 minutes.  

Who Knew? Thanks Tillamook!

Who Knew that one of my recipes would be somewhere other than here?!?!
Well, apparently Tillamook liked my Grilled Cheese recipe and it's "post of the day"!
Kind of funny...maybe they'll send me a months worth of cheese???  Just throwing it out there!
Anyway, sorry about the lame post, but I thought it was note-worthy!

~Julie