Bacon Dust Burgers

Mmmmmm....bacon. I love bacon on a burger...but why not put it inside the burger? This past Sunday we hosted family for dinner. The weather as of late has been lovely. Barbeque seemed like an obvious choice and if I'm having BBQ...I want a burger. A Bacon Dust Burger. 

 

I had some help in the kitchen again!!  My amazing niece is a pro with a hand chopper! She helped to make the bacon dust for the patties. 

These patties are simple to mix up and freeze well!!  Can be cooked from thawed or frozen. My preference is frozen!

Bacon Dust Burgers 

Ingredients: 

Half a package of cooked bacon, processed in a food processor or with a chopper to become "Bacon Dust"

1 Family pack of lean ground beef appx 1.75 kg

1 pack regular ground beef appx 0.5 kg

3 cloves of garlic 

1 tsp of onion powder

3 tbsps of Worcestershire Sauce

Salt and Pepper

Combine all ingredients in a bowl and hand mix. To shape your patties, I use a 2 cup, oven safe, flat bottomed bowl. My mother in law uses a peanut butter lid, which is perfect...but mine keeps getting thrown out! 

Make a giant meatball and push it into the bottom of your dish. 

 

Rolling into a meatball first helps your patties to cling together. 

 

I line my platter or container with parchment paper, in order to stack my patties. This recipe makes approximately 20 burgers...you're going to need to stack. 

That's it! Freeze for a later date or cook straight away on your BBQ. I always add a bit of olive oil, salt and pepper and some Worcestershire Sauce to the outside before cooking...I can't pass up the opportunity to add flavour!

 

If you have any questions or you just liked this big idea, feel free to comment below!! Thanks for reading!

 

Bacon Potato Salad

 

I love this potato salad; it pairs wonderfully with BBQ.  It was perfected by my brother, with the addition of pickle juice...he also adds eggs, which I often omit. I'm a purist. I love eggs over easy, in which I dip any bread product available...hard boiled is not my thing. If they're your thing...add them. 

Bacon Potato Salad

9 red potatoes 

1 1/4 cup of Greek Yogurt

1 1/4 cup of full fat sour cream 

3 pickles, finely chopped

3 tablespoons of pickle juice

1/2 package of cooked bacon, roughly chopped

2-3 green onions

1/4 cup of fresh parsley, chopped

Salt and pepper, to taste

Instructions:

Bring a large pot of salted water to a boil. Quarter the potatoes and add to boiling water. Reduce heat and boil for 15-20 minutes, depending on the size of your potatoes. I often do this step the day before so I don't have to work with hot potatoes. 

Once boiled, cool, strain and cube. 

 

I always prepare this recipe in my serving bowl. The fewer dishes I can dirty, the happier I am!

Next, finely chop your green onions and parsley (reserve some parsley to add to the top of the salad as a garnish) and cube your pickles. Roughly chop your cooked  bacon. Pile these ingredients onto the top of your potatoes. Mixing will occur when you add the wet ingredients to avoid breaking up the potatoes. 

To your serving / mixing bowl, add 1 and 1/4 cup of Greek Yogurt and Sour Cream. Followed by 3 tbsps of pickle juice and salt and pepper.  

 

With a spatula, gently mix the salad together. If you built your salad in your serving bowl, use a piece of paper towel to clean the edges of the bowl and enjoy!!!  

If you have any questions or you just liked this Big Idea, please feel free to comment below.  Thanks for reading! 

Wednesday Wings

 

I love chicken wings. My whole family loves chicken wings. We eat them at least once per week. The trick to enjoying chicken wings and actually having them consumed by your children is...simple ingredients. I love a spicy wing smothered in Frank's Red Hot or honey garlic sauce as much as the next gal. My kids, do not. Let's face it, sauce can be added after the fact! Throw the Red Hot, the BBQ sauce, the honey mustard on the table. Whatever your pleasure. Encourage your kids to try different condiments; be aware, however, that they often add unnecessary sugars, sodiums and calories to your wings, an already fatty cut of meat. This is a Wednesday night meal...not a Pub Fest! Simple ingredients are good for your body, easy to digest and healthy for you and your family. 

In this recipe, I'm featuring my favourite olive oil. We have a local oil store, Soffrittos, filled with wonderful ingredients delicious food and oodles of excellent service. I just love stopping in for a visit and can't live without their garlic olive oil!

Wednesday Wings

 

Ingredients:

Garlic Olive Oil

(this one is a free pour...as much as you like! My recommendation is be generous). 

3 cloves of garlic

Salt and pepper

A handful of thyme 

One club pack of chicken wings

Preheat your oven to 400 F 

Separate your wings removing the tips (set those aside for a quick chicken broth http://melsbigideas.blogspot.ca/2017/02/?m=0) 

from the drumette and the wingette. 

Add your separated wings to a cookie sheet. Crush three cloves of garlic, free pour your garlic olive oil over your wings, add sea salt and pepper and hand mix to gently coat. Place the seasoned chicken wings into the oven for 15minutes. Flip and bake for an additional 15-20 minutes. If you require more of a crisp on the skin of your wings, broil for and flip for 2-3 minutes. When you remove from the oven sprinkle with thyme and serve.  

 

Shepherd's Pie Stuffed Potatoes

I often bake potatoes, just to have around. I stuff them, pop them into salads, smother them in chilli...I pretty much think they are the most delicious vegetable and would eat them at every meal, if I could!  Earlier this week I prepared them, with the assistance of my nephew as Shepherd's Pie Stuffed Potatoes. While we were busy in the kitchen, we popped some foil wrapped potatoes into the oven at 350F.  I left them in there for about an hour. When I felt they were done...or let's be honest, when I finally remembered to check on them, I removed them from the oven and hollowed them out. 

 

I removed the potato innards and set aside in a mixing bowl. 

 

To the potato innards, I added a splash of milk, one heaping tablespoon of butter and some sea salt and pepper. I then mashed the mixture and set aside. 

While my potatoes were in the oven; I got started on the filling for my potatoes. I added a splash of olive oil to my pan and heated over medium heat. When my oil had warmed, I sauteed 2 cloves of garlic and a chopped onion. As my onion began sizzling, I added 1/2 a chopped zucchini, 2 chopped cremini mushrooms and 2 chopped carrots. When my onion appeared translucent and my veggies had softened, I added 500 grams of ground lamb. 

 

To this mixture, I added 1/2 tsp of nutmeg, 1 tsp of sage, 2 small bay leaves, sea salt and pepper. When the meat had browned, I drained off some of the excess fat. 

In a Mason jar, I shook 2 tbsps of flour with 1 tsp of knorr instant beef stock and 1 cup of hot water. I added this mixture to the meat to form a gravy, once the mix had fully combined, I removed the pan from the stove. 

I then, packed each potato full of the meat and gravy mixture and I topped them with a generous helping of mashed potatoes. After which, I placed the potatoes into the oven; preheated to 400 F.   I left them in the oven, browning for 25 minutes.  Once done, I allowed them to cool for 10 minutes, while I threw together some sautéed kale and veggies, to be served on a bed of lettuce. These were a big hit at my dinner table! Even my 10 year old son tolerated the veggies being mixed up with his meat! Tolerated...that's it.  He tried his best with no real whining or complaining.  He later chowed down on a roast chicken as I pulled it from the oven for this week's school lunches. I'm calling it a win!

 

The possibilities for this dish are limitless! Taco Stuffed Potatoes, Greek Chicken Stuffed Potatoes....the wheels are turning!  They're fantastic in a lunch box!

Thanks for reading! If you have questions, concerns or you just liked this Big Idea, feel free to comment below!

Cooking with Kids. Low Dairy Cream of Mushroom Soup

 

I love to have company in the kitchen. Today, I'm watching my nephew, for the afternoon. I have a busy week planned with my kids, so I felt that this was the perfect opportunity to get some food prep done for the week ahead.  What a helper my little nephew is!!  Only 3 years old and a total busy body!  Today we prepped Cream of Mushroom Soup for my lunches and baked potatoes for another family recipe. 

 

My nephew had no interest in consuming my soup but he was happy to help out. Let's face it, the kitchen is fun! Experimenting with cooking teaches kids so many valuable lessons. Cooking is a life skill; kids learn about different ingredients, health benefits, become more adventurous with food and they create quality memories with their parents, their grandparents, or in this case, their Aunt Mel. 

Years ago, I purchased this egg slicer from Pampered Chef. I don't think I have ever used it for eggs. Mushrooms, strawberries but never eggs. It's perfect for kid cooking. It slices soft fruits or veggies with a series of metal wires. My nephew loved quickly slicing mushrooms with his impressive physical strength. I roughly chopped the sliced mushrooms and prepped the shallot and garlic while he gabbed and prepped.  

I'm lactose intolerant. Butter has never been an issue for me, but milk and cream are absolutely unwelcome in my digestive tract. As a result, I have developed this "compromise of a recipe" so I can continue to enjoy one of my favourites....Cream of Mushroom Soup. 

Low Dairy Cream of Mushroom Soup

1 pack of Cremini Mushrooms, roughly chopped

2 cloves of garlic, crushed

1 Shallot, finely chopped

1/4 cup of butter

1/4 cup of flour 

2 cups of mushroom broth

1 cup of coconut milk 

1 tbsp of herbs de provence 

Salt and pepper to taste

Melt a 1/4 cup of butter over medium heat. Once melted; add mushrooms, shallot and garlic to the pan.  Add seasoning to the mushrooms. Sauté until the mushrooms are nicely browned. Once browned, add 1/4 cup of flour to the mix. A paste, or a roux will form. Add coconut milk a 1/2 cup at a time.  Evenly mixing the roux in with the liquid, after each addition. After the coconut milk has been added; do the same with the mushroom broth; 1/2 cup at a time. 

 

Does this look like a kid that isn't enjoying himself? He even tried the soup. Which he didn't like...then later told me it was kind of good. Regardless, we had a fun afternoon. My nephew and I made some memories and some soup. 

 

Now to clean the kitchen!  Kid help is fun, but even the floors needed to be washed down after the soup! Totally worth the chaos. We had a great afternoon. 

 

If you have any questions, concerns or you just liked this Big Idea, feel free to comment below.  Thanks for reading! 

Mini Chicken Pot Pies

 

I have good kids. Really good kids. During their las holiday from school, I assigned them the task of prepping a meal that could be frozen and thawed for their lunch boxes. I was in the midst of making a homemade chicken broth and had cooked chicken and mini tart shells on hand so chicken pot pies it was!!  

 

Find my chicken broth recipe here:

http://melsbigideas.blogspot.ca/2017/02/waste-not-want-not-making-beautiful.html?m=0 

At first my son was upset about the idea of chicken pot pie. He absolutely despises peas and doesn't enjoy carrots with gravy. My daughter, on the other hand was thrilled. We opted to make a simple thick gravy, I then gave them free reign with flavours. They were in charge. This was their cooking experience. 

We started with a roux, which is simply a mixture of melted butter and flour.  In a frying pan we melted down 1/3 of a cup of butter (I added a finely chopped shallot to the butter) and then added 1/4 of a cup of flour. When these ingredients were well blended, we added 2 cups of chicken broth to the mix, 1/2 tsp of sea salt and 1/2 tsp of poultry seasoning. We whisked the ingredients together over medium heat. My son liked the gravy at this point, so we transferred half of the gravy into another pot. My daughter opted to add 1/2 tsp of Herbs de Provence and a sprinkle of fresh cracked pepper. 

My son added 2-3 chunked chicken thighs to his gravy. My daughter added the same amount of chicken plus 1/4 cup of frozen peas and 1/4 cup of cooked carrots. 

We had thawed our tart shells on the counter, while we cooked the chicken pot pie filling.  For each chicken pot pie, we required 2 shells. My daughter made 8 pies and my son, 7. We filled the bottom shell with 2-3 tablespoons of pie filling and then laid a thawed pie shell over the filled bottom shell. The kids then pinched and fork printed the edges of the pie shells. 

We preheated our oven to 425 F. While the oven was heating, I cut slits into the tops of the pies. As a pie needs a way for steam to escape, while it bakes. My kids had made two different flavoured pot pies; this seemed like the perfect opportunity to label their lunchtime snacks. My son's pies were labeled with a "D" and my daughter's, with an "M". We then baked the pies in our preheated oven for 30 minutes. 

 

After the pies cooked and the kids gobbled a few up for lunch, they were packed for the freezer. 

 

When packing lunches, the kids thaw a pie or two over night in the fridge. We warm them in the morning and place them into a thermos, if they opt to not complete this morning task, they happily eat them at room temperature at lunchtime. 

This kitchen project has worked out extremely well for my family!!  My kids are pleased that they created something wonderful in the kitchen and I'm satisfied that they are filling their bellies with a healthy and satiating lunch. 

 

Thanks for reading! If you have any questions or concerns, or you just liked this Big Idea, feel free to comment below. 

Waste Not, Want Not: Making a Beautiful Chicken Broth

Look at what I just made...from GARBAGE!! I hate to waste food, which is why soups and broths are pretty much my favourite thing to cook. I never throw away a chicken carcass, especially one from a deliciously flavoured roasted chicken. Mmmmmm. I made up this bone broth last night after I carved our chicken chicken dinner. I quite literally threw the carcass (garbage) into my slowcooker with the drippings from the meat...I was in a rush, I had no time for gravy. Rush or not, I had time for a chicken broth. 

To the slow cooker, I added this bag of garbage...

I kid you not, garbage. I keep all of my veggie ends in a bag in the fridge. If you look closely you'll see, lots of carrot shrapnel, zucchini ends, bits of mushroom, broccoli, tomato stems and partial onions. I make soup a few times a week, so I've never worried about these vegetable bits going bad, I simply throw them back into the fridge instead of into the garbage. There is still so much nutrition in these veggies, they can't help it if they didn't make the dinner cut! They sure can be showcased in a delicious broth. 

After all of my garbage is loaded into my slow cooker, I top it up with water, I add garlic, ginger, a couple of seaweed sheets, about two table spooons of apple cider vinegar and an onion.   I can never resist a few bay leaves, a bit of sea salt and some delicious tarragon or some herbs de provence. I turn the slow cooker onto low and leave it happily cooking all night. When we awake, the house smells heavenly. I leave it cooking for the rest of the day or turn it warm. As I prepare dinner that evening, I strain off the broth. 

 

Now those veggies are actually garbage. If I'm making a soup right away, I'll pick some of the meat off of the carcass. If not, I toss it, most of the flavour has been absorbed into the broth. Tonight I'm tossing it! I'm on a cleanse, no chicken soup for me!!  My beautiful broth is going to cool at room temperature and find its way into the freezer. I'll use it later in recipes, soup, rice dishes, you name it! 

Can we just admire the colour of this beautiful broth? 

 

Thanks for reading!!  If you have any questions or you just liked this Big Idea, please feel free to comment below!!

Valentine Success

 

So...Valentine Sucess. Is this what it feels like? Most Valentine's Days around my house look like this....

 

My son whines and complains about Valentine's Day...always has, maybe always will. This year was different. He came home with a plan. He wanted to hand out Valentines with hearts on them. Real hearts. Surprise!!!  They don't sell those. Luckily, I'm not the kind of mom that gives up easily.  We pulled out my sketching pens, did some quick googling and began drawing. 

 

Gross right? He loved it!!  I'm no artiste, but my son appreciated the effort. I scanned this inaccurate image of an actual heart and made up a template for bookmarks. Four bookmarks on a landscaped page. 

 

I photocopied the images onto white cardstock, trimmed them, inked the edges with black ink, backed them in red and added eyelets and handmade tassels. Tah Dah!!  Bookmarks. Better still, my son, took his time, without a single complaint as he wrote his Valentine wishes to his friends on the backs of the bookmarks. 

 

I'm calling this Valentine's Day Success!!  First ever!  He came home happy and pleased to have given each of his classmates his unorthodox but handmade cards. ❤

 

If you have questions or concerns or just liked this Big Idea, feel free to comment below!  Thanks for reading and Happy Valentine's Day! 

Valentine's Day Printer's Tray

 

Valentine's Day is just around the corner. Time to  heart-ify my house! I made this Printer's Tray, years ago!!!  I change it seasonally. Right now it hangs on my wall with lots of smoochy pictures!!

I love having the ability to change out my decor for holidays and seasons. My undecorated printer's tray was an investment and it sat, undecorated for quite some time. I had a hard time committing to a theme, to something I wanted on my wall, year-round. That's when I considered the possibility of using temporary glue dots, Velcro and tightly fitting pictures in the small compartments of this Tray. 

A Printer's Tray was traditionally used to hold moveable type and keep the Printer organized. Today, we see them on walls in Shabby Decor, filled with memories, mementos and pictures. A nod to the past. 

Today, I'm switching from a Halloween themed tray to a Valentine's Tray. 

 

The only fixed detail on my Tray is the lace, which I hotglued because, let's face it, lace goes with everything! (That may or may not be a matter of personal opinion). 

When attaching ribbons, I use small pieces of Velcro, or adhesive ribbons. 

 

 I keep all of my elements in a box, in my scrapbooking room, waiting to be changed out for holidays and seasons. 

 

The divided compartments in a Printer's Tray leave a great opportunity for tiny scrapbooking layouts. All layouts are measured and cut to size, each layout includes a tab for easy removal. The tabs are made from washi tape or ribbon. 

 

Each layout features a photo, an on-theme paper, stickers and demonstrate a number of scrapbooking techniques, from inking, to sanding and stamping. When completing a project like this, one also has the opportunity to include 3 Dimensional objects. Like the bottle feature in this layout...

 

As my project hangs on the wall, close to a high traffic area, a small, removable glue dot is used to keep the bottle in place. 

A handle is not only the means by which you hang your project on the wall, it holds great potential for decoration!!  When filled with my Valentines layouts, my handle is decorated with beautiful ribbons and bows. Other seasons and holidays feature decorative toothpicks and beads. Your options are limited only by your imagination. 

 

Next it's time to pull out my heart shaped candles and tea towels!!  I'm ready for Valentine's Day. I just love switching out of spooky elements to these loving memories. I can't think anything better than kisses and memories to adorn the walls of my home. 

If you have any questions or you just liked this Big Idea, please feel free to comment below. Thanks for reading!!

The Couldn'ts

 

"The Couldn'ts." This is an expression my husband uses from time to time.  Growing up in Newfoundland, Canada, he has been known to have colourful language. "The Couldn'ts" are the leftovers from your meal, the night before. They can easily be repurposed to make the most wonderfully delicious recipes.

Yesterday's dinner was Prime Rib, with oven roast potatoes, steamed carrots and broccoli and Yorkshire Pudding. Today, I need an appetizer for a Super Bowl Party. Stuffed Mini Yorkies seems perfect!!  And while I'm at it, a healthy bone broth to be turned into a beef and barley soup. I have a head cold. I need to build my immune system!

 

STUFFED MINI YORKIES

Ingredients:

1/4 cup of oil

2 eggs

1 cup of flour

1 cup of milk

1 tsp of salt

For Stuffing:

Approximately 1 cup of cooked beef, chopped. 

1/4 cup of sautéed mushrooms, chopped. 

1 tbsp of garlic butter 

1 tsp of horseradish, optional. 

Finely chop leftover beef and leftover fried mushrooms. Melt down a tablespoon your favourite garlic butter and if you love it, add a tsp of horseradish. 

 

Add the chopped mushroom and beef mixture to your melted butter. Sauté for 1-2 minutes. Top with grated Parmesan Cheese. 

 

Stir the cheese into the mixture and set aside. 

 

Preheat the oven to 400 F. 

Add approximately 1tsp of oil to each muffin tin. If you have leftover beef drippings, add to the tins. Once the oven is preheated, place the muffin tin into the oven for 3-4 minutes. You'll hear the sizzle of the oil. 

While heating the oil, prep the batter. 

Beat two eggs and cup of milk with salt and flour. 

 

Remove the tin from the oven. Fill to 3/4, with the batter. Add approximately a teaspoon of the beef and mushroom mixture to the top of each muffin cup. 

 

Return the muffin tin to the oven, which is still preheated to 400 F. Cook for 16 minutes. 

After removing from the oven, allow 2 minutes to cool in the pan and then transfer with a spoon to a platter. 

 

As my mini muffin tin is rather small, I had extra batter and meat mixture, so I threw together a small casserole dish, with 1/4 cup of oil. Increased the oven temperature to 425 F. I heated the oil in the oven. 

When heated, I removed it from the oven, added the additional batter to the heated oil and topped with the remainder of the beef and mushroom mixture. I baked this larger Beefy Yorkshire Pudding for 18-20 minutes. 

 

This can all be completed as you build a healthy Beef Bone Broth!!!  Check out my recipe here:

http://melsbigideas.blogspot.ca/2017/02/bone-broth-benefits-least-of-which-beef.html?m=0

If you have any questions or you just liked this Big Idea, feel free to leave a comment below. Thanks for reading!!  

Bone Broth: Benefits. Least of which: Beef and Barley Soup

 

 

I must heal!!  I have a dreadful head cold.  A bone broth soup should do the trick!!  I had some delicious leftover prime rib, so I'm using the rib bones to make a bone broth. 

There are many benefits to consuming bone broth. For me, it was just how I learned to make soup. I honestly, didn't even consider dumping a container of store bought broth into a pot! Thanks Mom for teaching me such a healthy way to make soup!! I had no idea I was building my immune system with each delicious slurp. A bone broth is loaded with minerals. In fact, it's now considered a super food, because it's so loaded with healing compounds. A bone broth contains collagen, which heals your gut lining and reduces intestinal inflammation. It has high levels of glycine, which promotes a restful sleep. It is filled with phosphorus and magnesium; minerals which seep out of the bones into the broth. These compounds are fantastic for your bones and joints. Basically if you are sick, a bone broth soup will build you back up!

The trick to a good bone broth is time. The longer you leave it, the more nutrients and minerals it will possess. I have left a chicken carcass in the slow cooker for up to 24 hours. Just boiling away with some veggies!!! Today my rib bones are stewing on the stove for 6 hours. That's pretty much a minimum for a bone broth, but I want soup for dinner!

 

When prepping a broth, fry up some veggies and bones in some olive oil, along with your favourite seasonings. Pepper, basil, garlic, bay leaves, salt, thyme. Really go crazy...if you love it, add it to the broth. 

 

Add water to the pot and bring to a boil. Reduce heat and continue boiling for a minimum of 6 hours. Watch your water level and top off, if need be. 

When you're ready to take your bone broth off of the stove, you've got options!! You can cool it and keep it in the fridge; up to 5 days or freeze it for a later date. Today, I'm making beef and barley soup. 

 

 

The trick to a good soup is adding the ingredients, according to their cooking time and chopping the individual ingredients in an uniform manner. 

Barley first!!!  Be sure to rinse your barley. I'm adding half a cup! I put my thyme in on the first addition. Often, it cooks off of the stocks of the plant. The stocks can be removed later. 

I had to top up my soup stock with water so I added 1/2 tsp of knorr powdered beef broth. Add this sparingly, this stuff goes a long way!!  Also, I shook in 1/2 a tsp of of tarragon, I love this flavour with beef. 

After the barley has simmered for 15 minutes, add potatoes and carrots. Leave the pot simmering with the lid on for an additional 15 minutes.   Take this opportunity to pick the meat from the cooled bones. Soup is truly an economical food. Made from ingredients that you have on hand and some that you might otherwise throw away. Add the meat to your pot. Though this meat is a little less flavourful than your reserved protein; it will increase the heartiness of your soup. After 15 minutes have passed, check your veggies and barley for doneness. Mine were perfect and the thyme had floated off of its stocks; which I removed from the soup. 

Add your zucchini and beef, simmer for 5 more minutes. When this step is complete, remove from the burner, add 1/2 a cup of frozen peas, stir and serve yourself a bowl. I'm adding sriracha to my bowl tonight!!  I have some congestion to clear!  Also, I'm enjoying my soup with a slice of Beefy Yorkshire Pudding. 

Thanks for reading!!  If you have any questions or you just liked this Big Idea feel free to comment below!