Summer Corn Salad

1 bag frozen corn
1 tablespoon vegetable oil
1-2 cups grape tomatoes, halved
1 large cucumber, peeled and cut into chunks
2 tablespoons minced sweet onion
Poppy seed dressing

Lightly brown the corn in vegetable oil, then cool.  Layer other vegetables in bowl, ending with the cooled corn.  Chill until ready to serve.  Just before serving toss with your favorite poppy seed dressing.  Easy and tasty!

Menu Plan Monday

Here's what's for dinner this week:
Sunday:  Bacon burgers with deviled eggs, cucumber and onions, and caprese salad
Monday:  Pork brisket, corn on the cob, fried potatoes
Tuesday:  Hot ham and cheese sandwiches with fries
Wednesday:  Turkey chili over rice
Thursday:  Papa Murphy Pizza
Friday:  BBQ chicken pizza with salad

I'm participating in OrgJunkie's menu plan Monday, which you can find here:  http://orgjunkie.com/category/menu-plan-monday

Menu Plan Monday

Trying this for the first time on OrgJunkie's Menu Plan Monday.

Monday: Oven-fried pork chops, mashed potatoes, green beans, beer bread
Tuesday: Spaghetti, garlic beer bread, salad
Wednesday: Brats, fries, cottage cheese, and carrots
Thursday: Soft tacos
Friday: Polish sausage skillet with rice

Oven Fried Pork Chops
(recipe from Tixie at Farm Home Life - blog now closed)
6 boneless loin chops, about 3/4 inch thick
1 egg, beaten
1.5 cups bread crumbs
1 tsp spicy pepper or steak seasoning
2 tsp dried parsley flakes
salt and pepper to taste
2-3 tablespoons cooking oil

Preheat oven to 375.  Mix the bread crumbs, salt, pepper, seasoning, and parsley into a pie plate.  Dip pork chop into beaten egg; allow excess to drip off.  Dredge pork chop in bread crumb mixture.  Once all the pork chops have been coated in the bread crumb mixture, drizzle 2-3 tablespoons oil in a 9x13 baking dish and coat evenly.  Place pork chops into dish and bake uncovered about 25-30 minutes.  About 15 minutes in, turn the chops and add a bit of additional oil if necessary.

One night this week we're planning to go to the local fair, where we'll eat terrible but wonderful things like corn dogs and ice cream. :)

Kitchen Face Lift

Check out my regular blog for news of a small face lift for the Fremont Kitchen!

Menu Plan Monday (on Thursday)

Just practicing and thinking of joining the fun at OrgJunkie's Menu Plan Monday.  Obviously to do so, I'm gonna have to get my act together before Thursday! :)

Monday:  Pork chops, baked potatoes, and green beans
Tuesday:  Ham stromboli, salad, and fries
Wednesday:  Sloppy Joes and Tots
Thursday: Philly Cheesesteak Pizza and Salad
Friday:  Going to the lake with friends, taking potato casserole, green beans, and chocolate eclair cake

Cheeseburger Soup

For Christmas Eve this year, I made my mom's Cheeseburger Soup. It's a lot of prep work, but it was certainly tasty! We think it should be our new Christmas Eve tradition!

Cheeseburger Soup

Makes 2 and 1/4 quarts

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter,( divided, 1 T. and 3 T.)
3 cups chicken broth
1 can creamed corn
4 cups diced peeled potaotes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8ounes) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoons salt
1/4 to 1/2 teaspoons pepper
1/4 cup sour cream

Directions

In a 3 qt. saucepan, brown beef; drain and set aside.
In the same saucepan, saute onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 min.
Add broth, potatoes, corn and beef; bring to a boil.
Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter (3 T.).
Add flour; cook and stir for 3-5 minutes or until bubbly.
Add to soup; bring to a boil.
Cook and stir for 2 minutes.
Reduce heat to low.
Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
Remove form heat.
Blend in sour cream.

Buffalo Chicken Dip

From Gooseberry Patch's Dips and Spreads Cookbook, available as a free download here:

http://www.gooseberrypatch.com/gooseberry/database.nsf/Circle%20of%20Friends%20Cookbook#dipsandspreads

3 boneless, skinless chicken breasts, cooked and diced

8-oz. pkg. cream cheese, softened

15-oz. jar blue cheese salad dressing (I used Kraft Blue Cheese dressing)

12-oz. bottle hot pepper sauce (Used Ott's Wing Sauce, about 2/3 of a bottle)

12-oz. pkg. shredded Cheddar (I used about a cup and a half)

In a large bowl, combine chicken, cream cheese, salad dressing and hot pepper sauce. Spread in a lightly greased 3-quart casserole dish; sprinkle with Cheddar cheese. Bake, uncovered, at 350 degrees about 20 minutes, until bubbly and heated through. Serve warm with celery sticks and tortilla chips. Makes about 9 cups.

Spring Window

Meet My Friends, Spinach and Mushrooms

When David is away, I eat a lot of meatless suppers. It's cheaper, easier, and I don't really miss the meat. This week I have made two suppers (with leftovers for lunch) using two of my favorites: spinach and mushrooms. The first was pizza using my friend Brian's crust and sauce recipe and some baby spinach and sliced baby bella mushrooms. I put a little mozzarella cheese on top. Delicious!

Tonight, I made the Pioneer Woman's Spinach and Mushroom Quesadillas. They were so very tasty. I'm horrified at how much butter I used, but oh my. I just used mozzarella cheese since I already had it from pizza night. All the quesadilla needed was a side of guacamole. Purely divine.

Paula Deen's Gooey Butter Cake

Crust:

1 package yellow cake mix

1 egg

1 stick butter

Filling:

1 package cream cheese, softened

1 stick butter

2 eggs

1 teaspoon vanilla

1 box (16 ounce) powdered sugar

Preheat the oven to 350. Combine the crust ingredients and press into the bottom of greased 9x13 pan. In a large bowl, beat the cream cheese until smooth. Add butter, eggs, and vanilla and beat until smooth. Add powdered sugar and mix well. Spread over crust mixture and bake for 40-50 minutes. Center should be gooey.