Burger Pr0n

DSC_1152 (1600x1060)Make mine POM – pickles, onions, and mustard.  It might just be my favorite version but I won’t turn down a nice mushroom swiss burger.  That tomato cucumber salad in the back was the enhanced version, it had feta and balsamic glaze and was terrific.DSC_1155 (1600x1060)

Seen on the Internets

Posole Pr0n

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Seen on the Internets

Garden Cats

20150907_170704 (1600x1060)Queen Bea is keeping an eye on the peppers.  At least she hasn’t climbed into the pot.  Today, anyway.Toby, on the other hand, is really getting into the catnip.20150929_161315 (1600x1060)

Taco Pr0n

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Jalapeno Bacon Cheese Beer Bread

DSC_1147 (1600x1060)Sounds more involved than it really is – it’s a one hour no rise recipe.  It sounded like the perfect thing to serve with the posole I have simmering.  I had a little bit of cheddar so this one was made with shredded Parmesan to round it out.

Seen on the Internets

Seen on the Internets

Friday Recipe Exchange: Bring on the Veggies

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I thought as the farm stand season winds down it would be fun to focus on recipes that take advantage of super fresh produce before it all disappears.

I was going to make an Eggplant Parmesan for the featured recipe but never got around to it, so I went with the Chili Rellenos Casserole instead.

To get started, a fresh and tangy Asian Pear and Grape Cabbage Salad, recipe here.

These Marinated Mushrooms (recipe here) sounded good and could be used as an appetizer or sliced into a salad.

Pizza is great way to get have a fun and flavorful vegetarian dinner. JeffreyW always does pizzas right and his Margherita Pizza  (picture above) is no exception.  Click here for his recipe and lots of photos.

This week’s dinner menu sticks with the veggie theme: Pasta with Marinated Vegetables and Bruschetta. Menu, recipes and shopping list are here.

And finally, for the pet lovers, Bixby checked in this week, spoiler alert there was a bath and a stuffed monkey.

What’s cooking in your kitchen this weekend? Have any cool weather recipes to share?

Tonight’s featured recipe, quick, easy and oh, so good:

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Chili Rellenos Casserole

  • 2-7 oz cans whole green chilies
  • ½ onion, diced
  • 16 oz shredded 4-blend Mexican cheese
  • 4 to 6 corn tortillas, torn into wide strips
  • 4 eggs
  • 4 oz salsa
  • ¼ cup milk
  • salt & pepper
  •  ½ tsp crushed garlic
  •  ½ tsp red pepper flakes
  • ¼ cup snipped fresh cilantro ( Italian parsley or fresh basil if you hate cilantro)

bowl, 8×8 glass baking dish, greased

Drain and seed peppers. Layer 1/3 of the peppers in the bottom of baking dish, top with 1/3 onions, 1/3 of the cheese and 1/3 tortilla strips. Repeat to make three layers. Beat together eggs, salsa, milk, spices and cilantro. Pour evenly over casserole. Bake uncovered at 350° for 35-40 minutes until fluffy and center is set.

That’s it for this week. Have a fun and safe weekend. – TaMara





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