Tag Archives: recipe

Sandwich Sliders

Sorry for being absent for several days.  Like I said the holiday hustle and bustle is in full swing.  I hope you are enjoying your holiday season so far.  We’re decorated and festive and almost partied out, but looking forward to Christmas day and the weekend with our families.  I’d love to hear about traditions you and your family have that you do every year.

For this post I’m bringing out one of my husbands favorites.  I’m not sure where I found the original recipe, but I’ve adapted it to fit with what my family likes.  Even my 2.5 year old likes these sandwiches!

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I typically make these sandwich sliders after we’ve had a meal of pulled pork or chicken because I always have left over Hawaiian Rolls.  I love these rolls, I just wish I could perfect the process to make them from scratch instead of having to buy them at the store.  I’ll share my steps below and then the full recipe at the end.

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Start off by cutting the Hawaiian rolls in half and place in a bakine dish (I used glass, but sometime use those aluminum foil pans if transporting).  Spread mayo (I used organic) on the bottom half. Normally I like to cook at least six of these, but we only had five left in the package so we settled for one less…

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I added one slice each of deli ham and turkey and topped it off with a slice of colby jack cheese.

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Add the tops of the rolls to the baking dish.  Now comes the yummy part.

In a microwave safe bowl, melt the butter, then add the mustard, onion powder, Worcestershire  sauce and brown sugar and mix until well combined.  (Sorry I did not get a picture of this step :/)

Now pour the yummy sauce over the sandwiches and spread evenly if necessary.  Cover with aluminum foil and bake in the oven at 400 degrees for 10 minutes.  Then remove the foil and bake for an additional 5-10 minutes until golden brown with melted cheese.

I wasn’t even able to get a plated picture taken before my family was attacking the kitchen to devour the yummy goodness.

The fun thing about this recipe is you can make so many combinations; really any combination of cheese and deli meat you like would probably work.  The measurements for the sauce are also very much up to you and what taste you like best.  You could use different types of mustard, such as dijon or honey mustard.  If you like more of a garlic taste you could add / substitute garlic powder for the onion powder.  The best part is you can really make this recipe your own!

Ingredients:

  • 6 Hawaiian Rolls, cut in half
  •  Mayonnaise, to taste
  • 6 slices Deli Ham
  • 6 slices Deli Turkey
  • 6 slices Colby Jack Cheese
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoon Yellow Mustard
  • 1 teaspoon onion powder
  • 1/4 teaspoon Worcestershire Sauce
  • 1 tablespoon brown sugar

Directions:

In a baking dish place bottom half of Hawaiian rolls and top with mayo.  Add lunch meat of your choice and 1 slice of cheese and replace the top half of the roll.

In a small microwave safe bowl melt the butter and then add the mustard, onion powder, Worcestershire sauce and brown sugar. Mix sauce until well combined and pour over the sandwiches.

Cover with aluminum foil and bake in the oven at 400 degrees for 10 minutes.  Then remove the foil and bake for an additional 5-10 minutes until golden brown with melted cheese.

Hope you enjoy these yummy sandwiches as much as my family does.  Until next time 🙂

Don’t forget if you would be interested in helping to support our family during our upcoming adoption, here are ways you can 🙂  We are so thankful to those that have contacted us to let us know they are praying and for those that have donated to help us.  We’ve raised a little over $1,600 so far thanks to friends, family and even complete strangers.

  • Prayer.  If you are someone who prays, will you pray for us, for our family, for our future birthmom and for the child she is carrying and considering placing for adoption. Pray that our process will go quickly and smoothly.
  • Encouragement. Check-in with us. Help us to remember what the work and wait are for.
  • Financial. We are working to raise $25,000 to cover the costs (agency fees, legal fees, social workers, etc) involved with bringing our daughter into our family.  If you have the financial means to support our adoption, no amount is too small or too big; $5 to $5,000 – any and all funds will help!  100% of your financial support will go toward our adoption costs, thanks to Adopt Together. You can contribute by going to: www.adopttogether.org/babygeiger.  We have partnered with this great organization, Adopt Together, which is a non-profit specifically created to help families like ours raise the funds needed for adoption. They are an IRS recognized 501(c)(3) organization and donations are tax deductible.

 

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I love breakfast!!

Breakfast is my most favorite meal of the day. So much so that we try to have breakfast for dinner several times a month. I usually always make some extra to be able to freeze and send to work with my husband so he can enjoy a yummy homemade breakfast.

What I make varies based on what I have in the freezer or just picked up from the store. We have breakfast muffins or casseroles, but this time I wanted to change it up.

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Breakfast burritos are fun and easy and can be made with a wide variety of ingredients. Here’s what I did for this batch.

Ingredients:
10 eggs (I used organic)
3/4 lb Chicken Breakfast Sausage (just discovered this at Trader Joes and it’s wonderful)
1/4 cup or less milk
1/2-1 cup shredded cheese
10 tortillas (normally make homemade, but found some decent ones at Central Marker)
Salt, pepper, dried cilantro; to taste.

Directions:
Cook sausage until just done. Don’t over cook as it will continue to cook with the eggs. Remove from pan and pat away excess grease.
Whisk eggs, milk and seasonings in a bowl.
Add eggs to the pan and begin to cook while adding the sausage. Once done add cheese and stir to mix. I put the lid on and turn the heat down and let the cheese melt while preparing the tortillas.
Slightly warm the tortilla in the microwave. This makes them easier to wrap up. Fill tortilla, wrap in cling wrap and allow to cool before storing in the freezer.

To eat, remove from freezer and thaw over night in the fridge and microwave at 50% for 2-3 minutes. If eating from frozen lessen the temp and increase the cooking time in the microwave.

Hope you enjoy.

Fresh vs Canned

Over the past year I’ve been working to eliminate the amount of items we buy in a can. We’ve all heard about the nasties that can be in aluminum cans that can then get into your food.

My favorite thing I’ve changed is refried beans. Buying beans in bulk is cheaper than reaching for the can and you can control what’s in your food. I’ll share with you how I make my refried beans and then my favorite thing to do with them after.

Here’s what you need:
1 medium onion,peeled and quartered
3 cups dried pinto beans, rinsed
3 garlic cloves,minced
1 tsp cumin
Salt and pepper to taste
7 cups Water

Directions:
Add all ingredients to a crock pot and cook for 8 hours on low. Remove the beans and mash, adding water from the crock pot a little at a time until the beans are as smooth as you like them.

Now for the fun part. I like to take homemade refried beans and make baked bean and cheese taquitos with them.

Take 1 cup of beans and add the following:

1/2 tsp each cumin, chili powder, salt
1/4 tsp pepper
Chopped fresh cilantro

You can use corn or flour tortillas for your taquitos. I had some bigger wheat flour tortillas I needed to use up so I cut mine in half to use. Spread a thin layer of beans and top with shredded cheese. Roll and put in a baking dish. Spray the top with a little olive oil. Bake in the oven on 425 for 15-20 minutes until the tops are crispy. You can serve with salsa, sour cream, guacamole, whatever you like!

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I didn’t get to take a picture of the finished yummy since my family dove right into them 🙂

These can be made in batches and frozen for a quick lunch another day.

I’d love it if you would leave a comment on things that you no longer eat from a can but make homemade!

I’m off to celebrate this week with my family. I’ll be back with you next week!!

http://www.adopttogether.org/babygeiger

A First for Me

My cooking and baking adventures started a little over a year and a half ago when I came home full time with my son. I’m typically a recipe conformist and follow it to a tee. I’ve tried on several occasions to branch out and tweek recipes I find, but they typically end up inedible.

So tonight I took a chance and tried it again…and voila SUCCESS!!!  Here’s what was left of it after my family got a hold of it 🙂

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I happened across a recipe on Facebook today (Original recipe:  https://www.facebook.com/TheNewHot899/photos/a.96216403705.86216.12759833705/10151510794968706/?type=1&fref=nf&pnref=story).  Here is my version I created tonight.

Ingredients:
1 pounds boneless, skinless chicken (I had a package in the freezer that contained a breast and 2 tenders)
1 large russet potato (I cut mine very small using this chopper)
Chopped broccoli (I chopped a partial head of broccoli, you could use froze, but thaw and warm before adding)
Olive oil
salt
black pepper
paprika
garlic powder
hot sauce (I used Frank’s and only in the chicken marinade)

Topping:
Colby jack cheese
Crumbled bacon
Diced green onion

I didn’t include any measurements because I just mixed in ingredients to what my families taste are.  Use your judgement and the likes of those who you are cooking for.

Preheat oven to 500 degrees. Spray a 9X13″ baking dish with cooking spray. In a bowl mix together the olive oil, salt, pepper, paprika and garlic powder. Add the potatoes and stir together. Scoop out the potatoes and leave the marinade in the bowl.  Bake the potatoes for 30 minutes, stirring every 10-15 minutes. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil mixture, adding hot sauce to taste, and stir to coat. If your chicken is not coated well, add additional olive oil and spices.  Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 degrees. Layer the chopped broccoli and then the raw marinated chicken on top of the potatoes. In another bowl mix together the cheese and bacon and cover the chicken.  Top with green onions and return the casserole to the oven.  Bake for 15-20 minutes or until chicken is cooked through and the topping is bubbly delicious.

I haven’t tried it, but I’m sure this recipe could be further tweeked with different vegetables or maybe even a homemade cream of “something” soup.  Once I started taking the time to read food labels, I haven’t used a can of this stuff in more than a year.  This recipe is fairly simple and can be made with organic ingredients.  Highly recommended, especially for the upcoming holiday season where several family favorite recipes call for this soup.

I’m including a completely random picture of my son.  This made me happy tonight.  There’s nothing cuter than a boy and his dog.  Especially when said boy wants to cuddle with the dog on the dog bed and the dog just wants to go to bed!

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Adoption News:
We got an update today that our fingerprint clearances came back last Friday.  One more step closer to being able to start the matching process to bring home a daughter to add to our little family.  As I’ve mentioned, if you would like to hear about our adoption story or support us during our journey, please click the link.  www.adopttogether.org/babygeiger

Little Mans Favorite Snack

I never really had a taste for applesauce, but my son loves it.  I didn’t realize how much of a difference in taste in the store bought brand vs. homemade applesauce.  The difference now has me enjoying applesauce when my son does.  Here’s how I make ours.

Ingredients:
3 lb Apples (I use a variety of red, green, gala and fuji; all organic)
1/2 cup Apple juice
1 T lemon juice (I used fresh squeezed, but you could substitute from the bottle)
1-3 tsp cinnamon
1-2 T honey (optional)
1/4 t nutmeg (optional)

Directions:

First core each of the apples, then I take the extra step to peel the apples.  Taking the peel off makes it easier to puree and then put in my sons pouch, which I will show you later.  I usually cut each apple into 6-8 pieces and put in a pot on the stove.  Add the apple and lemon juices.  Add in the amount of cinnamon you like.  Normally I use 1 teaspoon for 3 pounds of apples, but this time I was just shaking some out of my glass container and it was more like 1 tablespoon, but the taste was wonderful.  Stir the ingredients, cover and cook on medium to medium-high heat for 20-25 minutes. (Cooking times may vary depending on your stove)

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Once the apples are soft and moist, you can add in the honey and nutmeg if you choose.  I find the variety of apples gives more than enough sweetness and don’t add the honey.  For this batch, since I accidentally put in too much cinnamon, I did not add the nutmeg.

After the mixture has cooled slightly pour into a container and use an immersion blender to puree the mix.  This recipe usually gives me enough for the three containers pictured.  I put the large one in the fridge and freeze the little ones for future use.

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About the little animal pouches.  We love our squooshi reusable food pouch containers.  We use them for applesauce, smoothies, yogurt, oatmeal, anything with a squishy consistency.  We’ve used these more so since our son is bigger, but could also be used with little ones eating pureed food on the go.  These are safe to wash by hand or pop in the top rack of the dishwasher.

Adoption News:

We were so excited to see that after several donations we’ve received, we are just $102 away from our first goal of $1500 to help cover the cost of our homestudy we recently completed.  Would you consider helping us reach this first goal?  If you have the financial means to support our adoption, no amount is too small or too big; $5 to $5,000 – any and all funds will help and are so greatly appreciated.   http://www.adopttogether.org/babygeiger

New Twist…Old Favorite

I’m not sure I ever “loved” rice crispy treats, but when I see one at a gathering I don’t mind having one on occasion.  I recently had a friend bring some to a meeting and she shared with me that she always adds peanut butter to her recipe.  YUM!  So I decided to expound on that recipe and try adding chocolate chips in as well as the peanut butter.  These were very yummy if I do say so myself!

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Use the standard rice crispy treat recipe:

3T butter (I used organic)
10oz marshmallows (yes I used the store bought, but next time I make my own)6 C rice crispys (I found a brown rice organic brand at Sprouts)
1/4 C Peanut Butter (I used a honey roasted peanut butter I got from the farmers market)
1/4 C Chocolate Chips (I used some left over Ghirardelli mini chips)

Melt butter over low heat, add marshmallows and melt, add peanut butter and chocolate chips.  Stir until all melted.  Remove from heat and pour in large bowl.  Add rice crispys.  Use wax paper to form into a 9×13 pan.  Cut and serve.

Enjoy!

World Adoption Day

We are so excited to share with you that this Sunday, November 9, 2014 is the first ever, World Adoption Day.  Check out the link and help show your love to all those you know who have been touched by adoption.

Baby Geiger

November 3rd Cooking

I’m so excited about this week.  A group of moms that I am friends with has decided to participate in a freezer meal swap.  I’m looking forward to seeing what everyone comes up with to share.  For my contribution, I’m prepping a Chicken Tortilla Soup for the crockpot.  I’ve made this recipe in the past, but not from a freezer bag.  I just dumped all the ingredients in the crockpot fresh.  I’ve included the recipe below.

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Chicken Tortilla Soup (adapted from http://therealisticorganizer.blogspot.com/2014/01/organized-slow-cooker-freezer-meals.html)

Ingredients:

  • 1 lb ground turkey
  • 1 can diced tomatoes
  • 8 oz frozen corn
  • 1 can black beans, drained
  • 1 cans pinto beans, drained
  • 1/2 onion chopped – OPTIONAL
  • taco seasoning to taste (I use homemade from this recipe)

If making from a freezer bag, allow to thaw overnight or 24 hours in the fridge.

To Cook:
add 1 cup water or chicken broth
add Taco Seasoning
cook low for 4-6 hours

This past weekend and very good friend took me to a local Italian grocer in Dallas called Jimmy’s Food Store.  They have great fresh pasta that I just had to try.  Tonight we had their Pumpkin Tortellini with Victoria’s Vodka sauce for dinner.   The only word my husband and I had after dinner was YUM!!!  Even my 2.5 year old had several pieces of tortellini and asked for three helpings of organic spring salad mix.  I was one satisfied happy mama tonight 🙂

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www.adopttogether.org/babygeiger