Asparagus Bread Pudding and Southwestern Sloppy Joes

 

Every once in a while Sundays become a cook for the week day.  Saturday we made hash brown waffles.  They were good.  Just not great despite the addition of bacon and cheddar cheese.  We made chicken/apple/gouda sausage sandwiches out of the leftovers.  Those were slathered with a peach honey mustard.  Better but still not worthy of a post.

Then, late in the day on Saturday we threw the chicken carcass into the crock pot for some stock.  It’s so easy to do.  The carcass, an onion cut in half (not peeled,) a handful of chopped carrots, a handful of celery, some peppercorns and some Fines Herbes or whatever I find first!  Then, cover with water and let it simmer all night. 

That meant when we woke up on Sunday the house smelled fantastic!  I had a bunch of work to do so I dug in.  Finally about four pm my brain was done.  I headed to the kitchen to start in.  First up was a make ahead salad with lettuce, peas, Swiss cheese, green onions, bacon and a dressing that was half Miracle Whip and half mayo.  Next was turning the stock into Greek Lemon Chicken Soup.  We first tried this a year ago and I think we’ve made it about once a month since.  It’s that good.

Then, two more new recipes.  We got our hair cut on Saturday.  Melissa is way down on the south side of Indy so a visit to her means either a visit to Café Babbette with their incredible pastries or to Greiners for amazing subs.  This time it was Greiners.  The young man was busy removing the interior bread from our baguettes.  I asked if he was going to throw it away.  Yes, he says.  So I asked for it.  Then, the guy next in line volunteered his also.  I was thinking croutons but the guy behind the counter said something about banana pudding.  That got me to thinking about an asparagus bread pudding I’d just seen. 

Last but not least, Southwestern Sloppy Joes.  We’ve always enjoyed the sloppy joe recipe from L.S. Ayres Tea Room.  Or at least that’s where Mom always told us the recipe came from.  It’s different in that you use Colman’s mustard powder instead of regular ball park mustard.  This recipe calls for tomato sauce and Rotel tomatoes with chilies.  Plus, of course, cumin. 

What did we think?  The salad was good.  But, the asparagus bread pudding was freaking amazing.  Like I didn't want to stop eating it.  The super double bonus was a lovely bottle of Winderlea pinot noir rose.  We found those folks through a friend's in-laws and are we every glad we did!!!  And the sloppy joes despite not sitting overnight were fantastic.  I'm sure they'll be better after a night in the fridge!  

Southwestern Sloppy Joes

Ingredients:

1 lb ground beef

1 c chopped onion

¼ c chopped celery

1 can Rotel tomatoes

1 8 oz can tomato sauce

½ c water

1 t cumin

4 t brown sugar

 

Directions:

Brown and drain the ground beef, onion and celery.  Add in the tomatoes, tomato sauce, cumin and water.  Simmer for about 20 minutes or until thickened.  Serve on hamburger buns.

 

Adapted from Best Loved Family Recipes

 

Asparagus Bread Pudding

 

Ingredients:

½ dry baguette, torn into 1/2” pieces

2 c heavy cream

6 large eggs

Salt and pepper

1 lb asparagus, chopped (we used really thin spears)

2 c grated Swiss cheese

1 c grated Parmesan cheese

Handful fresh chives, chopped

½ bunch fresh parsley, chopped

 

Directions:

You’re going to make two sets of layers here.  Both are half the bread, then half the asparagus, then half the Swiss cheese followed by half the herbs.  I didn’t have the herbs but this was still amazing without!  Then, top it all with the parmesan.  Finally, whisk the eggs with the cream and pour it over all.  Bake for 375 for 30 minutes.  Ours didn’t fully set up so you could bake for 20 minutes then top with the parmesan then bake for 30 minutes if you want it fully set up.

 

Adapted from Nova Scotia Cookery Then and Now

Sheet Pan Greek Lemon Chicken

 

Sheet pan dinners.  I’ve bought the cookbooks and have read dozens of recipes.  But, haven’t really tried any to speak of.  Tonight I dove into the deep end.  And, I may stay there!  Thanks to The Kitchn and their Sheet Pan Greek Lemon Chicken we had an amazing meal.

I headed to the kitchen to start prepping and Connie followed to sous chef.  We were both pretty surprised at how easily it came together.  Then, into the oven for 30 minutes, followed by another 20 since the potatoes weren’t quite done and the chicken thighs weren’t quite up to temperature.

Now, these were all ingredients we love.  But, the glorious way they came together as this dish roasted?  WOW, just WOW!  The only thing I’d change would be to put together the marinade and pop the chicken in it early in the afternoon.  Give an opportunity for a bit more of that fantastic flavor to permeate the meat.  A five out of five for sure!

Ingredients:

2 lemons, zested, one juiced – or both if you need it

3 T olive oil

2 cloves garlic, minced

2 t dried oregano

1 t salt (I omitted this)

½ t finely ground black pepper

4-6 bone in skin on chicken thighs

2 T olive oil

2 medium potatoes, Yukon God, peeled and sliced

1 red onion, sliced

2 c grape or cherry tomatoes

4 oz feta cheese, broken into chunks (the slabs were 5 oz so that’s what I used)

½ c pitted olives (I used Kalamata)

 

Directions:

Mix the lemon zest, 2 T of the lemon juice, the 3T of olive oil, the oregano, salt and pepper.  Rub the mixture between the chicken thighs and the skin.  Let it marinate in the fridge for 1-3 hours.  We did 20 minutes and it was too short a time.  

Mix the 2 T of olive oil and the 3 T of lemon juice and toss that with the vegetables.  I didn’t use all the marinade so wound up adding that to the veggies also.  Spread all of this on a sheet pan.  Put the chicken thighs on top.  

Roast for about 40 minutes or until the chicken reaches 165 and the potatoes break easily.

Be sure to serve with some of the juice.

adapted from The Kitchn

Jimmy Dean Burritos and Guava Margaritas

 

I’ve been gradually cleaning out the pantry.  Mind you, we could probably eat for six months from our pantry.  Cleaning it out is not for the faint of heart.  This weekend’s shelf was the half with beans and tomatoes.  Six cans of refried beans.  SIX!  Who in their right mind needs six cans of refried beans???  Ok, so I never said I was in my right mind – LOL.  We tossed a can of cherry tomatoes from a trip to Jungle Jim a few years ago.  And, I pulled out two of the cans of refried beans.  One went into a chili that I rated a two.  It’s better now because I added crushed tomatoes, diced tomatoes, V8, tequila, Chipotle Tabasco and a LOT more seasoning.  But, for the record I do not care for refried beans thickening chili. 

We also had a pound of Jimmy Dean sausage that needed to be used up.  Ah, ha!  They had a recipe for burritos.  Now, those are worth talking about.  Strangely enough I’d never made burritos.  And, I’ve rarely ordered them.  But this recipe sounded great and super easy.  After a day of prepping for next week’s appointments and cleaning that pantry shelf and reading emails and a ton of other tasks I was into easy. 

We also have umpteen cans of various nectars.  Technical term there.  I’m not tall enough  to see the back of that shelf so umpteen will just have to do.  The first one I reached was guava.  Onto the internet to look for guava margarita.  Found one from Everyday Annie.  She’s usually got good recipes so I quit looking once I found hers. 

What did we think?  A four out of five for the burritos.  Almost a five.  As in really good and we will absolutely make them again.  I made my “salsa” and my guacamole as toppers.  The margarita was also a four out of five.  Next time we’ll make sure the ingredients

Burrito

Ingredients:

1 lb Jimmy Dean sausage

½ onion, chopped

1 can refried beans

2 c salsa

1 c uncooked rice, cooked and drained

tortillas

4 oz extra sharp cheddar, grated (we use Cracker Barrel)

Salsa

Guacamole

Shredded lettuce

 

Directions: 

Brown and drain the sausage and onion.  Stir in the refried beans, salsa and cooked rice.  Put a big dollop of the mixture in the middle of a tortilla.  Roll and put on a baking sheet.  Once you’ve got them all rolled, sprinkle over the grated cheddar.  Broil until the cheddar is melted.  Serve with salsa, guacamole and shredded lettuce.  

Adapted from Jimmy Dean

 

 

Margarita 

Ingredients:

¼ c sugar

½ c water

½ c freshly squeezed lime juice (we used the bottled stuff)

½ c guava nectar

¾ c tequila

1/3 c orange liqueur

 

Directions:

Make the simple syrup.  Mix the sugar, water and lime in a small saucepan.  Over medium heat, stir until the sugar has dissolved.  Refrigerate until it’s well chilled.  We’d recommend overnight.  Mix in the other ingredients and serve. 

Adapted from Everyday Annie