This bread pudding's extra runny tonight.

One of the bosses at work brought in a grip of of bagels the other day, but, by the next day, they were pretty much hard as a rock.

The bagels, not the bosses.

There are 4 left so I figured I could figured something out to do with them, or they would just get thrown out to the birds at my house versus work. I brainstormed what to do with leftover, stale bread. I could make bagel chips, croutons, french toast, bread pudding, bread crumbs, stuffing, dressing, etc. I find that I like to use these sort of situations as a challenge.

Like how the DIY community looking solutions for the surplus Compact Discs that plagues our fair country.

I decided on a savory bread pudding. When I suggested it to Husband he remarked that he "didn't know savory bread pudding was a thing". I had never made on until this one so I was inclined to agree, but I figured I would try to make "fetch" happen.

Here is the recipe I came up with:

Cheesie-Veggie-Breadie Pudding
Ingredients:
The Dry (ish) Portion
Leftover  stale bread type things, diced into bit sized cubes - 1 pound
Sausage - 1 pound
Butter - 1 tablespoon
Onion - 1/2 onion, diced
Garlic - 2 cloves, minced
Mushroom - 1 cup, diced
Greens - 1 cup
Tomato - 4 Romas, de-seeded (personal preference) and diced

The Wet(ter) Portion
Eggs - 6 eggs, beaten
Cheese - 1 cup, grated
Milk - 1 cup
Greek yogurt - 1/2 cup
Mustard - 1 tablespoon
Thyme - 1 teaspoon
Rosemary - 1 teaspoon
Sage - 1 teaspoon
Salt and Pepper - to taste (1 teaspoon of each if you have a bad sense of taste)

Method:
Preheat oven to 350 degree and well grease a 9X13 pan.
Line the greased pan with bread cubes.
On the stove top, brown the sausage, then put over bread.
In the same pan, melt butter and the saute mushrooms, garlic, and onion until tender and delicious smelling. Bonus: The veggies soak up more sausage yumminess.
Throw greens and tomatoes into wilt and tenderize after the mushrooms, garlic, and onions are about done.
Top bread and sausage with ALL THE VEGGIES.

Then mix the wetter-cheesie-custard-like-stuff:
Mix together eggs, cheese, milk, yogurt (please, don't make this dish if you are lactose intolerant), and mustard until well combined.
Then mix in the herbs and spices.
Pour over the Dry(ish) ingredients in the pan.
Bake in the oven until set, about 30 - 40 minutes.

I made this and took it to Alicia's house for us to nosh on while we handed out a Halloween Candy.

It turned out decent. Tasted a bit too breakfasty as I had used breakfast sausage versus a spicy italian. Everyone who had some liked it though. I will try this again for sure! 

In slightly more awesome news:
Here is a picture of Husband and I in our Halloween Costumes. Primarily Thrift Store put together pieces with a few alterations, there were still quite a few DIY delights in here.
I constructed Husband's Chimney sweep broom out of a Dollar Store broom, black spray paint, a floral foam cylinder, and a bit of black gaff tape.

I am SUPER proud of it. My hat was originally brown so it was spray painted and adorned with QUITE a bit of hot glue.  

I brought the umbrella from the Disney store and my carpet bag from Target a couple years ago. To say the least, this costume has been a long time coming.

**The title for today comes from National Lampoon's Vegas Vacation. Just one more reason I don't do buffets if I can help it. Well...except on a Disney Cruise ship. **

I always find that cheers me up.

Hot Chocolate Season!!!!!

Wait, what? You want an easy-to-make yet remarkable tasting hot chocolate recipe? Boy, have I got just the thing for that!

Seriously, this is amazing... Hot Chocolate Recipe: 

Ingredients:

1 can (14oz) sweetened condensed milk

1/2 cup of cocoa

2 teaspoons vanilla

1/8 teaspoon cayenne pepper 

1/4 teaspoon salt

6-7 cup of hot water, depending on taste and consistency.

Method:

Mix all the ingredients together well over low heat.

Slowly, add the water, turning the heat up to medium. 

When you have reached the desired temperature, pour into pre-warmed mugs and top with whipped cream.

*Chef's note: This is a lot of hot chocolate. Husband and I have half a gallon chilling in the fridge, ready to be shaken and then reheated when the time comes. This is a very good recipe for entertaining, to be sure.

The BEST part of this recipe is that everything is in your cupboard, not the fridge. You can buy a few batches worth at the first whiff of cool weather and then be prepared to appear like Martha Stewart at a snap of your fingers.

A decadent treat for a couple episodes of How I Met Your Mother with Husband.

What is your favorite hot chocolate recipe?

**Today's title is from Harry Potter and the Chamber of Secrets. Dumbledore prescribes the following to the Weasley family for post-traumatic stress of Ginny's possession: "Bed rest and perhaps a large, steaming mug of hot chocolate. I always find that cheers me up." **

I hates it.

Yesterday was the first day in awhile with Husband home as a house hubby.  Between Husband's late hours at work last week, the World Series (Let's Go, Cards!), and a bit of sickness on my part last week, coming home to laundry done and a clean house was a huge blessing. Over psychic paper (text messages) today, we talked about what to have to dinner this week. Considering we still have of pork loin, pork stew, chicken casserole (from my friend Taylor who came over for lunch), stuffed sweet peppers as well as curried carrot and apple soup, I am doing my best to make a little left overs as possible.

As Husband expressed the desire for lighter fare (the past week has been heavier than normal both at home and work), I decided on a Pinterest /Weight Watchers recipe that has been begging my eye as of late.

Spinach Lasagna Rolls
Ingredients:
9 Lasagna noodles, cooked (I only had 6)
10 oz frozen chopped spinach, thawed and completely drained
15 oz part skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and pepper
32 oz tomato sauce
9 Tbs mozzarella cheese, shredded

Directions:
Preheat oven to 350 degrees. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup of sauce on the bottom of a 9X12 baking dish. (I used 2-3X8 pans)
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tablespoon of mozzarella cheese. Put foil over baking dish and back for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.

This was rather well received, I think. Husband and I discussed what it lacked and what we liked about it over dinner. I think that a bit of onion and maybe a tablespoon or so of red pepper flakes would have made it perfect in the world of our palates. Despite this, the flavor was light and appealing. The texture was spot-on actually, as I cooked the pasta very al dente. I liked the pasta-to-filling ratio and the presentation was simple and elegant. In summation, we would definitely enjoy this meal again though I would add a few more things to the filling.

** Today's title is from the 1980 classic, Popeye starring Robin Williams and Shelley Duvall.  "Bluto: So you don't like spinach? Popeye: I hates it." **

I would rather sit on a pumpkin...

 I love fall....back an hour daylight savings weekend. I get to feel like an old woman and go to bed at "9 pm" because my body thinks it is "10 pm". I wake up easily in the morning and get TONS of stuff done on a Monday morning. Most importantly, it means we are getting closer to Thanksgiving and then Christmas!

Getting to host Thanksgiving has always been a joy for my Husband since he began the tradition. He has made the Thanksgiving Turkey every year for the last 7 years. Our friends enjoy the pot-luck-ness of the event and then a few rounds of Rock Band (at least every year I was present).  This year's Thanksgiving is our first as a married couple. Husband proposed to me the Sunday after Thanksgiving last year so this holiday has become quite dear to me.

Normally, Husband does the Turkey, Stuffing/Dressing, and Taters; I do a Veggie Casserole (either corn pudding or cheesy broccoli), a Savory Pie (like an onion tart, a sweet potato pie, or last year's concoction - Brie, Apple, Onion Pie) and a Dessert Pie (either Kahlua pecan or whiskey chocolate). Friends then bring a salad, wine, beer, the Best Yams and Candied Nuts (I'm looking at you, Kim), a Solid Green Bean Casserole (Jessy), rolls, and a selection of what ever else tickles the fancy of the taste buds this year.

A slight curve ball (not a bad one, just a change of pace) has been thrown into the mix this year. My Poppa Bear and Care Bear (my nickname for his wife) are coming to town! This is very exciting for both of us, but I have explained to my pops how our holiday goes down. I am hoping that the Rock Band "Devil Music" won't upset him too much (I typed a bit tongue-in-cheek as he isn't that old).

My family coming to play is not the only change up this year. Husband and I moved out of his 500 square foot studio apartment with it's small one person kitchen, into our new two bedroom apartment with a kitchen were 2 people can be in without strangling each other. Unfortunately though, the oven in dinky. Like only 16 inches wide dinky. So for Thanksgiving Day, the only thing making it in the oven will be the Turkey.

Keeping this "dilemma" in mind, as well as that my family is coming, I plan on cooking my things a day or two ahead of time. Also, I want to look into dishes similar to what I have made in the past, but can be done either on the stove top or served at room temperature. That way, I can do things with my family, and not get in the way of the turkey chef.

So what I will be making this year for Thanksgiving:
Savory Pie: Brie/Onion/Apple (Tarts this year versus a whole pie, but can be served at room temperature)
Dessert Pie: Kahlua Pecan Pie (also can be served at room temperature)
Side Dish: Pearl Onions in Sauce (I will probably make Husband's Grandmother's recipe of them)
Also: Make Ahead COA Relish

Here is the recipe for my Cranberry Relish. It is based off of a recipe from Georganne Syler, my Step-Aunt, who is an amazing cook and teacher. It is a great make ahead recipe for this holiday. The additions from me are in Italics.

Cranberry, Orange, and Apple Relish
1 (12 oz) package of Cranberries
1 whole orange, de-seeded and quartered, but with the peel
1 apple, cored and roughly chopped, type and it the skin is left on is to your preference
1 cup sugar
1 teaspoon cinnamon
1/4 cup of pecans, finely chopped (Optional)
Method:
Pulse the cranberries, orange, and apple in the food processor
Move into a saucepan
Add sugar and cinnamon
Cook over low heat for 20 minutes, stirring thoughtfully
Refrigerate until dinner time.
Stir in pecans, if desired, and serve.

I really enjoy this recipe, but I do have an affection for the canned stuff (Am I right, Kim?!?). The grooves are perfect for slicing and the consistency makes it possible for it to be a subtle flavor versus a whole berry concoction.

No matter what you like, I have to say that a Thanksgiving day spread is not completely without a bit of the red stuff.

(Not a personal photo, but I thought it was appropriate for my love of cranberries!)

** Today's title comes from the great Henry David Thoreau with the full quote reading: "I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion." A truer statement could not be made, especially in regards to a fall afternoon. **

BFMH: Grilled Cream Cheese and Berry Sandwiches

This morning, I took a suggestion for Pinterest yet again. There don't seem to be any set directions for the dish, but it seems pretty simple.

Grilled Cream Cheese and Berry Sandwiches:
Directions:
Thick cut bread (sourdough this morning) buttered on one side
Spread cream cheese on unbuttered side of bread slice
Apply with fruit (I use strawberry)
Toast
Enjoy.

You can't tell from this photo, but this was much more yummy than husband initally thought it would be. The only issue of this dish was that I used sourdough bread. Our guest this morning for breakfast said the following:

"I taste sourdough and I think 'ooo! lunch', but then I taste cream cheese and strawberry and I think 'oohh...breakfast'."

I didn't see it as an issue as I grew up eating sourdough for any and every meal, but I do completely understand that mentaility in other's taste buds. The issue for Husband was that it wasn't enough strawberry for him. The texture for me was a bit strange though the flavour was most enjoyable.

All in all, not the best breakfast I have ever made though it won't be the worst. Glad I tried something new, but not going to try this again unless it had french toast involved. Thank you, husband, for always giving it a try. 

I am an explorer of food.

I have always liked the idea of stuffed foods. I don't care for dressing that was actually in the turkey at Thanksgiving, but stuffed loin, breast, or vegetable, makes me pretty happy. So I decided to try the elusive sweet pepper stuffing. My friend Kim has gotten the formula down after a couple masterpieces so I took a page from her book.

Basic formula: seasonal veggies + Starch (ie Rice, quinoa, couscous) + cheese + pepper half + heat =  YUM

So I did just that. mine needed more starch, but was still very acceptable in the eyes of those who ate them and myself. I had left over rice from Jones Special as well as beef and onions. Those went into the food processor, plus a frozen Mexican Vegetables (corn, cauliflower, broccoli, red peppers), some Parmesan cheese, bread crumbs, and ricotta. A few pulses of ye olde processor, throw then in the pepper halves, top with a bit more cheese, bake at 375 degrees until fragrant and cheese is bubbly.

They turned out good (plus they looked purty)! Husband and I agreed that there was no "wow" factor to them, but for mild mannered side/appetizer dish, they were solid. I think that some sort of drizzle on top (like a sun dried tomato or garlic infused oil or balsamic reduction) could have bumped it up to a 10, yet I am content that they were a 6.5.


** The title today comes from the American humorist, Erma Bombeck.  "I am not a glutton. I am an explorer of food." **

It's like a family tradition.

This week's menu was a bit hazy for me. I didn't do a proper sit down and think about it simply because Husband will working all week. This usually results in me not cooking and then immediately plating the food, but instead preparing food that it easily reheated as sometimes I am asleep when Husband gets home. I also find that I revert to comfort foods and family traditions when these sort of weeks come around.

Thus I present to you: Jones' Special!

I am not totally sure if it was my mother or my grandmother that came up with this simple yet delicious meal, but it is something that I don't just "enjoy", I crave it. I am pretty sure my brothers do as well.

It is simple. Rice, Ground Beef, and Extra Sharp Cheddar Cheese. That is the core of the meal. 

I never said it was healthy...

As pictured above, you see that there are peas in the mix. Husband asked about a vegetable on the side when I told him what I was making, so I went with the original recipe which includes peas. My brothers and I never enjoyed eating any vegetable of a green color when we were children. I dare say that trait still remains for some of us.

I normally describe it as a "build-your-own-casserole" dish. I prefer to serve it family style with a big bowl of each ingredient and then maybe a salad or something on the side. On top of the rice, meat, and cheese, I like Worcestershire Sauce. My older brother prefers soy sauce. The world is your oyster, chose what makes this dish extra yummy for you. For example, I like to season the meat with Lowry's season salt as well as cook it with diced onion and minced garlic.

As mentioned in the title, It's like a family tradition. Figure out what makes you and yours happy. Then make it your own family tradition. I feel like my generation has a reverence to the traditions passed down to us from our parents and family. I have heard colleagues express their sadness over their lack of traditions for holidays and birthdays. I figure: Make your own. Make the choice to do something and do it. As long as you enjoy it and it holds meaning to you, it will be important to your family (be it just you and your partner or a whole brood of little ones) and to those around you. 

** Today's title is a William Shatner quote: My kids say if there's any family dinner that doesn't result in somebody crying, it's not a good dinner. They cry because it helps relieve them of a guilt or some onerous emotional burden. It's like a family tradition. **