Left Over Sloppy Joe And Rice

I had leftover sloppy joe, so mix the sloppy joe with cooked rice.

 Original Recipe Here

Ingredients:

1 pound ground italian meat

1 small onion, chopped

1 cup cooked rice

salt and pepper, to taste

1 tablespoon worcestershire sauce

1 tablespoon minced garlic

leftover sloppy joe

1 cup cheddar cheese

rough chopped green onions for garnish

Directions:

Leftover sloppy joe. Meanwhile, in skillet over medium heat, add meat and crumble. Add onions, salt, pepper, worcestershire sauce, minced garlic, cook until meat is no longer pink. Add leftover sloppy joe to cooked rice, stir well.

Add cheese and garnish with rough chopped green onions.

Until next time, 

Christine

Sloppy Joe Garlic Bread

This recipe is a family favorite. Easy and delicious. You can make this in little time. Great week day meal. Great goodness in every bite.

Ingredients:

1 pound ground italian meat

1 small onion, chopped

salt and pepper, to taste

1 tablespoon worcestershire sauce

1 tablespoon minced garlic

1 - 15 ounce can sloppy joe

1 frozen garlic bread

1 cup cheddar cheese

rough chopped green onions for garnish

Directions:

Cook garlic bread according to package directions. Meanwhile, in skillet over medium heat, add meat and crumble. Add onions, salt, pepper, worcestershire sauce, minced garlic, cook until meat is no longer pink. Spread meat mixture on garlic bread. Add cheese and garnish with rough chopped green onions.

Until next time, 

Christine

Tuna Melt

Warm cheesey tuna melt, easy and so good. Creamy tuna mixture  between  fried bread. Use your favorite cheese. You can add celery but I didn't have celery on hand. Use what you have. If you feeding more people, double the recipe. It was Anthony and I favored. 

Ingredients : 

1- 5oz can tuna
1 boiled egg. peeled and chopped 

salt and pepper, to taste

1 teaspoon dried parsley

mayonnaise, to taste 

1 teaspoon dill relish

1/2 teaspoon  small onion, diced 

4 slices bread

4 slices cheese

Directions : 

Mix all ingredients together except bread and cheese. Add mixture to bread and place cheese. Place in skillet over medium heat until golden brown. 

Until next time

Christine 

Bacon and Potato Hash

Cheesy bacon potato hash for breakfast, lunch or dinner. Delicious and ready about 30 minutes. Your tired from working all day, you want something quick and tasty. This is your go to meal. It's filling and absolutely tasty. You may think this recipe complicated, but its not. Its one of the easy recipes I'm going to cook for you. Oh my goodness, my kitchen smells so good. You must try this recipe. 

Tuna Salad with Sunflower Seeds

Serve this seed base salad on bread or with assorted veggies.

Hot Dog Grilled Cheese Sandwich

This is great for lunch or a light supper.

Avocado Chicken Salad

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The California Avocado is a native American plant with a long, distinguished history. Today, the most popular variety is the Hass. The mother tree of all Hass Avocados was born in a backyard in La Habra Heights, California. 

Turkey Kielbasa Reuben

Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. Fully cured sauerkraut keeps for several months in an airtight container stored at or below 15 °C (60 °F). Neither refrigeration nor pasteurization is required, although these treatments prolong storage life. 

Reese's Sandwich

Nutella is the brand name of a chocolate spread. Nutella, manufactured by the Italian company Ferrero, was introduced on the market in 1963. The recipe was developed from an earlier Ferrero spread released in 1944. Nutella is now sold in over 75 countries.

An older recipe, Gianduja, was a mixture containing approximately 20% almond and or hazelnut paste and 80% chocolate. It was developed in Piedmont, Italy, after taxes on cocoa beans hindered the manufactured and distribution of conventional chocolate.

Pietro Ferrero, who owned a patisserie in Alba (province of Cuneo), in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but in 1949, Ferrero started to sell a creamy version in 1951 as "Supercrema".

In 1963, Pietro's son Michele revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was re-named "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.

By http://en.wikipedia.org/wiki/Nutella

I almost didn't post this recipe, it's to easy, but taste so good.

Happy Thanksgiving to you and your family. 

Tuna Salad Sandwich

Celery is believed to be originally from the Mediterranean basin. Ancient literature documents that celery, or a similar plant form, was cultivated for medicinal purposes before 850 B.C. It’s claimed medicinal purposes were probably attributable to it’s volatile oils, contained in all portions, but mostly the seed. During ancient times Ayurvedic physicians used celery seed to treat the following conditions: colds, flu, water retention, poor digestion, various types of arthritis, and liver and spleen ailments. Woven garlands of wild celery are reported to have been found in early Egyptian tombs.

Celery was considered a holy plant in the classical period of Greece and was worn by the winners of the Nemean Games, similar to the use of bay leaves at the Olympic Games. The Nemean Games were conducted every second year, starting in 573, in the small city of Nemea in southern Greece in the Poloponnes peninsula.

The Romans valued celery more for cooking than for religion although much superstition was connected with it. The celery plant was thought to bring bad fortune under certain circumstances.

Although celery is thought to be from the Mediterranean, indigenous "wild" relatives of celery are found in southern Sweden, the British Isles, Egypt, Algeria, India, China, New Zealand, California and southernmost portions of South America. However it is doubtful that it’s center of origin was that extensive.

The Italians domesticated celery as a vegetable in the 17th century resulting in selections with solid stems. Early stalk celery had a tendency to produce hollow stalks. After years of domestication, selection eliminated this characteristic as well as bitterness and strong flavors. Early growers found that the naturally strong flavors could be diminished if grown in cooler conditions and also if blanched. Blanching is the practice of pushing dirt up around the base of the stalks to prevent sunlight from turning the stalks green.

There are two types of stalk celery varieties, self-blanching or yellow, and green or Pascal celery. In North America green stalk celery is preferred and mainly eaten raw although it is also eaten cooked. In Europe and the rest of the world self-blanching varieties are preferred. Celeriac is very popular in Europe where it is eaten cooked or raw. Smallage is grown in Eastern Europe and Asia for it’s seed as well as to use the aromatic leaves to flavor cooked food and to garnish plates. In some areas celery and celery seed is consumed to treat high blood pressure. Celeriac is becoming popular as a part of trendy American gourmet eating.

Currently California harvests about 23,500 acres per year, Florida 3,500 acres per year, Texas 1,200 acres per year, Michigan 3,000 acres per year, and Ohio less than 50 acres per year. California harvests year-round, Florida harvest from December to May, Texas from December to April, Michigan and Ohio from July thru September. Per capita consumption of celery is about 9 to 10 pounds per person annually.

By http://www.foodreference.com/html/celery-history.html

What is your favorite sandwich? Leave me a comment.

Search on this site will take a little time to re-index due to the site URL name change.

Pan Fried Tilapia Sandwich

Copyright 2011 Christine's Pantry. All rights reserved.

Tilapia is the fifth most important fish in fish farming, with production reaching 1,505,804 metric tons in 2000. Because of their large size, rapid growth, and palatability, tilapiine cichlids are the focus of major farming efforts, specifically various species of Oreochromis, Sarotherodon, and Tilapia, collectively known colloquially as tilapias. Like other large fish, they are a good source of protein and popular among artisanal and commericial fisheries. Most such fisheries were originally found in Africa, but outdoor fish farms in tropical countries such as papua New Guinea, the Philippines, and Indonesia are underway in freshwater lakes. In temperate zone localities, tilapiine farming operations require energy to warm the water to tropical temperatures. One method uses waste heat from factories and power stations.

China is the largest Tilapia producer in the world, seconded by Egypt.

Commercially grown tilapia are almost exclusively male. Cultivators use hormones such as testosterone to reverse the sex of newly spawned females. Because tilapia are prolific breeders, the presence of female tilapia results in rapidly increasing populations of small fish, rather than a stable population of harvest-size animals.

Other methods of Tilapia population control are polyculture, with predators farmed alongside Tilapia or hybridization with other species.

Whole tilapia fish can be processed into skinless, boneless (PBO) fillets: the yield is from 30 percent to 37 percent, depending on fillet size and final trim. The use of tilapia in the commercial food industry has led to the virtual extinction of genetically pure bloodlines. Most wild tilapia today are hybrids of several species.

By http://en.wikipedia.org/wiki/Tilapia

Pan Fried Tilapia Sandwich

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 teaspoon paprika

1 teaspoon garlic powder

1/4 teaspoon crushed red pepper

1/4 teaspoon cumin

1/2 teaspoon thyme, to taste

1 teaspoon salt

1 teaspoon pepper

olive oil

2 tablespoons butter

2 tilapia fillets

4 slices bread, I used 12 grain, or use your favorite bread

tarter sauce, to taste

Directions:

In a bowl, combine first 7 ingredients. Drizzle extra virgin olive oil over top of fish. Sprinkle seasoning mix over top of fish. Add butter to frying pan and heat over medium high heat. Add fish to the pan. Cook fish, 3 to 4 minutes per side, or until fish flakes easily with fork. Remove from pan. Add tarter sauce to each slice of bread. Add fish. Enjoy!

Po' Mans BBQ Chicken Sandwich

Copyright 2011 Christine's Pantry. All rights reserved.

Is it hot enough where you are at? Here in Texas it has been so hot and muggy. Today, nearly 100 degrees. Subscribe by email and never miss a post.

BBQ!... I'm there! I love a good BBQ anytime. There is no such thing as a bad BBQ. BBQ is pretty much heaven on a bun. Every region has their own way of BBQ. The recipe I have for you today is a bit different from the usual BBQ. Quick and easy. I added liquid smoke... love it!

The power of kindness

It’s easy to act with kindness and understanding toward those who have been kind to you. Yet the real power of kindness comes when you give it even to those who don’t deserve it.

Acting with cruelty in response to cruelty only drags down everyone involved. With kindness, you have the opportunity to lift up yourself and others. Being kind does not mean allowing others to take advantage of you. On the contrary, your kindness can give you the positive, undeniable power to make sure that everyone’s best interests are served.

Yes, there are those who will not respond well to your kindness. Act toward them with kindness and understanding anyway, and even though they won’t benefit from your kindness, you yourself still will.

Think of your kindness toward others as a valuable gift you give mainly to yourself. If anyone else is enlightened enough to accept and appreciate it too, that makes it even better.

Ralph Marston... http://greatday.com/motivate/020717.html#ixzz1OY6VlZE1

Po' Mans BBQ Chicken Sandwich

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

2 cans chicken breast, drained

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 garlic powder

1/2 teaspoon liquid smoke

1 bottle honey BBQ sauce

4 toasted onion buns

Directions:

In a bowl, add chicken, garlic powder, liquid smoke, salt and pepper. Drizzle BBQ sauce over chicken Mix together. Add chicken to buns. Enjoy!

Spring Tossed Salad

Copyright 2011 Christine's Pantry. All rights reserved.

I was glad to see spring, but its been hot and sticky here.Fresh salad sounds good on a hot day. I don't have a garden, so off to the grocery store. Bought a few things so I can toss this salad together in no time at all. It's quick and easy. This serves as a yummy side dish. Also good on its own. Makes a great lunch.

I miss my moms vegetable garden. I remember many days I was in the garden with mom, it was fun! Moms garden was huge. We lived in a small town, so we knew everyone. Often mom would have to many veggies, she would give our neighbors a bag of veggies. Then she would walk over to grandmothers house with a bag of veggies. If I had a garden, I'd grow more veggies then I needed, so I could give the extra veggies away.

Serve as a wonderful side dish to grilled chicken, roasted chicken, this would go with anything you desired. Good on its own.

The Versatile Blogger Award... I am very excited and honored to be awarded! I would like to take a moment and thank http://www.bromography.com for this honored. Please take a moment and visit Bromography. Wonderful blog!

Do you have a garden?

If yes, what are you growing?

I'd love to hear from you, please leave a comment below.

Spring Tossed Salad

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 (10 oz) package mix salad greens

3 green onions, chopped

1 cup walnuts, chopped

1/4 cup cheddar cheese

1 (6 oz) bag cheese garlic croutons

1/8 cup southwest salad toppers

pinch of salt

pepper, to taste

1 bottle light honey Dijon dressing, or your favorite dressing

Directions:

In a large bowl, add mix salad greens, green onions, walnuts, cheese, croutons, southwest salad toppers, salt and pepper. Toss together. Drizzle dressing just before serving or serve dressing on the side. Enjoy!

Ham And Cheese Sandwich

Copyright 2011 Christine's Pantry. All rights reserved.

There have been many stories over the years about just how the town got its tasty name... City of Sandwich, IL

Some say it is related to the Sandwich Islands. Some say it has to do with the Earl of Sandwich, creator of the food still as popular as ever. Still others say it is the food itself which gave the town its moniker.

The answer is, none of the above, although it is worth noting the first plat of Sandwich was recorded by a man with the last name of Beveridge.

At that time, though, the town was not called Sandwich. It was in 1855, four years after the Chicago, Burlington & Quincy railroad first surveyed land through Almon Cage's property. Cage gave the land to build a depot on, knowing that would attract development of a town.

It did, and the town was named "Almon" after its first settler. Cage proceeded to offer free lots to anyone who would build in the newly-platted town, and a number of people took him up on it, including A.R. Patten, James Clark, Myrlin Carpenter and James Clark.

Cage did not like his first name used to name the town, so Almon was quickly scrapped in favor of Newark Station. But this only served to confuse the town with Newark to the south.

Still, residents pushed to have the railroad stop in Newark Station, originally, the railroad only had a flag stop there.

But it was not until "Long John" Wentworth went to Congress that Sandwich became Sandwich, and hit its stride. Wentworth used his influence to get the trains to stop in town, and also gave Sandwich its name - after his home town of Sandwich, New Hampshire.

After 1855, the town grew quickly. In 1857, there were 107 families in town; by 1860, there were 203 families.

By www.sandwich.il.us/history

Ham And Cheese Sandwich

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

4 onion buns

4 teaspoons mayonnaise

pepper, to taste

deli ham

4 slices Swiss cheese

1 small red onion, sliced

Directions:

Spread mayonnaise on each bun. Sprinkle pepper on top of mayonnaise. Add cheese, ham and onions. Place remaining onion bun on top. Serve with chips. Enjoy!