My daughter is home from a 3 week trip and back to typing for me. Her 50 wpm speed far surpasses my looking at the keys as I type pace! Therefore you can read the full and properly written recipes rather than my shortened versions in posts past.
Dilly Turkey Burgers
Flavored with garlic, oregano, lemon juice, and dill, these burgers are tasty, though not scrumptious. The turkey flavor just isn't the same as red meat hamburgers.
Creamy Chicken and Rice Casserole
I thought this sounded so good combining jalapenos, cheese, and chicken with rice, but my family barely ate it! However, the leftovers were good with added salt and I had plenty to enjoy!
Scrambled Egg Brunch Braid
2 tubes (8 oz each) refrigerated crescent rolls
4 oz thinly sliced deli ham, diced
4 oz cream cheese, softened
1/2 c. milk
1/4 tsp. salt
1/4 c. chopped sweet red pepper
2 T. chopped green onion
1 tsp. butter
1/2 c. shredded cheddar cheese
Unroll each tube of crescent dough (do not separate rectangles). Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange ham lengthwise down center third of rectangle. In a mixing bowl, beat cream cheese and milk. Separate one egg; set egg white aside. Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture; mix well. Add red pepper and onion. In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until set. Remove from the heat. Spoon scrambled eggs over ham. Sprinkle with cheese. On each long side of dough, cut 1-in. -wide strips to the center with 1/2 inch of filling. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Beat reserved egg white; brush over dough. Bake at 375* for 25-28 minutes or until golden brown. Yield: 6 servings
To simplify this recipe, I skipped filling crescent rolls, because we make ours from scratch, and omitted the ham. Instead, I cooked up the filling and served along side bread. Delicious creamy scrambled eggs sprinkled with peppers and onions!
Crunchy Cashew Pork
Stir fry meals are some of my favorites! This sauce was a little too vinegary, so we will stick with our other stir fry favorites, like Flavorful Beef and Mongolian Beef.
Middle Eastern Lentil Soup
1 1/2 c. lentils
6 c. water or chicken broth
1 medium onion, chopped
1 large or 2 medium celery ribs, chopped
1 large or 2 medium carrots, diced
1 clove garlic, minced
6 T. Liquid Aminos or soy sauce
juice of 1 lemon or 4 teaspoons
1 tsp. ground cumin seed
1 T. butter optional
1/2 c. minced fresh parsley
grated cheddar, jack or Parmesan cheese, optional
Bring lentils, water or chicken broth, onion, celery, carrots, and garlic to a boil for 3 minutes, reduce heat and simmer at very gentle boil until lentils are tender, between 30-45 minutes. Blend in soy sauce, lemon juice, ground cumin seed, and butter and simmer 15 minutes longer. Add the parsley and cheese 5-10 minutes before serving. 10 oz chopped spinach is good added in.
In authentic Mid Eastern flavor, I served tomatoes, cucumber, and mint on the side. I love lentils!
Somehow I can't locate this particular recipe in the pictures. I have substituted with a recipe we really do like, though it has no rice as the photos show.