Eggnog Oatmeal Recipe

 I invented this recipe last week. My children asked me to make it for breakfast three mornings in a row. I'd say that makes this recipe a keeper! :)

Eggnog Oatmeal Recipe

1 cup Quick Cooking Oats

2 cups water

2 TBS. Sugar

Dash of Salt

3/8 tsp. Ground Nutmeg

1 tsp. Vanilla Flavoring

1 Egg

1/2 cup Milk

3 TBS. Butter

In a 2 quart sauce pot, over medium heat combine oats, water, sugar, salt, nutmeg and vanilla.

Heat until boiling. Reduce heat to a simmer and cook for 5 minutes.

In the meantime, beat the milk and egg together until smooth. 

Once the oatmeal has cooked, temper the egg mixture with a few spoonfuls of oatmeal. Then pour the egg mixture into the oatmeal pot. Stir thoroughly. Cook for two minutes while stirring. 

Turn off heat and add butter. Stir until the butter has melted.

Enjoy!

Green Lentil Dahl Recipe

I feel so adventurous! This is way out of my normal cuisine range.

I really like this recipe! I have yet to try it with the red chilis added, but I would like to in the summer when chilis are in season.

This recipe comes from Slow The Cook Down. Check out the original recipe HERE. I have cut it in half and it is still plenty for our size family. I swapped out the red onion for a regular onion, too. I like to buy my spices from my local Indian grocer. (I wrote I blog post about it. Check it out HERE!) The Indian grocery store has great prices and selection when it comes to spices!

Green Lentil Dahl

Ingredients

 

• 2 cups green lentils
• 1 tbsp olive oil
• 1 tbsp mustard seeds
• 3/4 tsp turmeric
• 1/2 tbsp ground cumin
• 3/4 tsp mild curry powder
• 1 bay leave
• 1 onion diced
• 1 inches ginger minced
• 2 cloves garlic mince
• 1 red chilis minced
• 13 fl. oz coconut milk (1 cans) 
• 1/2 cup water 
• juice of one lime
• salt and pepper

Instructions

• Place the lentils in a large bowl of water and set to one side.  Chop the ingredients and get your spices ready!
• Heat the oil in large pot over a medium heat. Once hot, add the mustard seeds.
• When the mustard seeds start to pop, add in the turmeric, cumin, curry powder and bay leaves. Stir for a couple of minutes until the spices become fragrant.
• Add in the onion, ginger, garlic and chili.  Stir so that the spice coats the onions and cook for 5 minutes until the onions start to soften.
• Drain the lentils, and add in to the pot.  Add the coconut milk, lime juice and water and mix well.  Pop a lid on for 15 minutes
• After 15 minutes, take the lid off and give a good stir, at this point you can add any added vegetables that you wish.  Cook the dish for another 10 or so minutes until excess liquid has cooked off
• At this point, you could stir in some spinach or herbs - parsley and coriander work really well!
• Serve with rice
• Enjoy!

Tuna Patties With Parmesan Cheese And Italian Breadcrumbs

I never had Tuna Patties growing up and I didn't know they were a thing. My family liked Salmon Patties, but Mr. In the Mid-west never cared for Salmon Patties. He likes these Tuna Patties I cobbled together with Italian Breadcrumbs and the addition of Parmesan Cheese. The highlight for him are the extra breadcrumbs and being fried in more oil than I use to fry Salmon Patties. 

I don't drain off any liquid from the canned tuna. I use the tuna packed in oil, and I just dump the whole contents of the can in my mixing bowl.

I whip up Tartar Sauce out of diced onion, sweet relish (homemade zucchini relish), and mayonnaise, and serve it alongside the Tuna Patties. It really dresses them up.

Tuna Patties Recipe

Makes 6 Patties

1 cup Italian Breadcrumbs or 1 cup of Plain Breadcrumbs with 1 TBS. Italian Seasoning added

2 cans Tuna Packed In Oil

2 Eggs

1/4 cup Diced Onion

2 TBS. Grated Parmesan Cheese

2 TBS. Mayonnaise

1 TBS. Lemon Juice

1/2 tsp. Ground Mustard

1/4 tsp. Black Pepper

Dump all the ingredients into a medium size bowl. 

Mix thoroughly.

In a heavy skillet, heat  1/4 inch to 1/2 inch of frying oil.

Form tuna mixture into patties and fry in hot oil until golden brown, turn to cook both sides.

Drain on drying wrack or paper towel if necessary.

Serve with tartar sauce if desired.

Enjoy!

Italian Chicken Marinade Recipe

Italian Chicken Marinade

1/3 cup water

1/3 cup white wine vinegar (or vinegar of your choice)

1 tsp. Garlic Salt

1 tsp. Pepper

1 TBS. Worcestershire sauce

1 TBS. Oil

Up to 5 lbs. Chicken

Mix. Pour over chicken. Marinade at least 20 minutes. Grill normal size chicken breasts 7 minutes on each side. (The gigantic breasts from Aldi take 10 minutes on each side.) Remove from grill. Cover and rest 5 minutes before slicing.

This chicken is great served warm or chilled. Cold leftovers make a wonderful addition to pasta salad.

Delicious Southern Quiche

"I made this a few weeks ago, using a recipe from one of my mom's old cookbooks. 

 I hope you and your family will enjoy it as well!"

  Ingredients

 3 eggs  
1/4 pound turkey sausage (or sausage of your choice)
2 cups milk or cream 
1/4 teaspoon salt  
1/8 teaspoon white pepper 
 1 teaspoon chopped chives  
dash of cayenne pepper  
1 cup shredded cheese (Swiss or Cheddar)
 plus extra for topping 

Make 9-inch pie shell. 

Saute turkey sausage until lightly browned. Beat together 2 cups of milk or cream (I use 1 cup each). 3 eggs, salty pepper, chives, and cayenne pepper. Sprinkle turkey sausage in bottom of pie shell and add 1 cup shredded cheddar or swiss cheese. Sprinkle with extra shredded cheeses. Pour mixture over turkey and cheese and bake 35-40 minutes at 375. Let sit 10 minutes before cutting. Delicious served warm!