Category: Dips, Dressings, and Spreads

Pimento Cheese Sausage Dip

Dips, Dressings, and Spreads

Happy Saturday! It is a pretty gross day here in Georgia, so I am trying to use the day to catch up on the blog. I made this dip for a baby shower and it was pretty much demolished by the end of the party. Here is how I made it…

Ingredients

1 pound mild Italian sausage (hotter if you like spicy or add red chili flakes/hot sauce)
1 egg
1 cup bread crumbs
1 container pimento cheese (you could make your own, but I used one that had bacon mixed in- Palmetto Cheese Brand
1/3 cup cream cheese
1 cup shredded cheese

Directions

In a large bowl, I mixed the sausage, egg, and breadcrumbs together with my hands. Then I browned the sausage mixture until browned. Once cooled, I added the room temperature cream cheese and pimento cheese and combined well. I placed it in a small baking/casserole dish and topped with the shredded cheese. This can all be done in advance. I baked it in a 350 oven for about 20 minutes. Serve with tortilla chips, crackers, or crudites.
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Cheeseburger Quesadilla

Burgers, Dips, Dressings, and Spreads, Leftovers/ Freezer Meals, Pantry Raid, Thrifty Meals

Hey guys! Happy Sunday! Why does the weekend always have to go by so fast? For lunch today, I made these for the girls. They both have been sick this weekend, so I let them watch TV and have an indoor picnic. I made double hamburgers so I could have leftovers this week, so I used 2 to get this cheesy party started! SO EASY!!!

I just chopped up 2 leftover burgers and added them to a nonstick pan and heated them up for about 5 minutes. 

I added 2 small flour tortillas to a sprayed nonstick pan. I added one more slice of cheese on each tortilla. The girls love classic American cheese on their burgers, but add what you like. Then I topped it with my crumbled cheesy beef. You could do this with turkey burgers, veggie burgers, leftover meatloaf…

Once the cheese has melted and the tortillas are crispy, turn over with a spatula and cut in half! Serve with sour cream, guac, or my “special sauce” Ketchup and mayo with a bit of relish. A spoonful of meat was leftover and went straight in to Brutus’ food bowl 😉

Egg Salad

Dips, Dressings, and Spreads, Eggs

 

As I was scouring the fridge to make dinner, I found about half a dozen boiled eggs that I forgot I made hiding in the back of the fridge. I couldn’t remember when I even made them, so I was a little nervous to open them up and see if they were still good. After opening a few, it became apparent that they were in fact still good, but not taking any chances I decided to go ahead and make one of my favorite things in the world; The simple egg salad.

I make this all the time, especially in the summer when I get perfect farm fresh eggs. That golden yolk is so rich and flavorful, I can never go back to making it with store bought eggs again. I know, I am kinda an egg snob. The girls love boiled eggs, but will sometimes turn up their nose at the yolks. Crazy, but I always keep them to add them to my sandwiches.

I make egg salad many different ways all the time, but oddly enough, I have never shared any of my favorites on the blog. I left this egg salad on the chunky side, because my favorite thing is dipping wheat thins in it for a snack, or just my fork 😉 I need to remember to add more of my egg salad recipes.

Egg Salad

8 eggs chopped
3 tablespoons mayo
2 tablespoons honey mustard
1 tablespoon relish
1/2 teaspoon hot sauce
salt and pepper to taste

Mix it up with a fork and enjoy!

 

Summer Poppy Seed Salad 

Dips, Dressings, and Spreads, Pantry Raid, Salads, Thrifty Meals, Vegetarian

Hey guys! I hope everyone had a great 4th of July! We decided to change it up and make something besides burgers and hot dogs this year. Instead I made two big pans of lasagna. I have made many different kinds of lasagna before on the blog, but these were pretty basic like this. I made one with ricotta and mozzarella and one with just mozzarella. They both turned out really great!

This afternoon, I was scouring out the scene in my fridge and pantry to see what I could make for dinner. Plenty of leftover lasagna, so that is the main course! But I did spy a bunch of veggies that looked like they were on their last leg, so I decided to make this beautiful summer salad. I found this poppy seed dressing a while back at Fresh Market, and it is my new favorite. img_8456

So I took half a head of ice burg lettuce, 1 small head of purple cabbage, one cucumber (peeled and chopped), 1 small tomato, 1 yellow squash (thinly cut on a mandolin), and a handful of sliced black olives

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I mixed it with about half the bottle of dressing until all the veggies were coated. I also added a touch of salt and pepper.  It tastes super yummy and fresh, and the squash also gives it a nice crunch! I am going to let it hang out in the fridge for a bit, and add some fresh avocado on top! These are my favorite kind of recipes; ones that you make up on the fly and use up leftovers before they go bad!

*****I spy some bananas that turn in to bread soon. I also found some blueberries, so I might come up with a new concoction! See ya real soon!

Italian Pesto Frittata

Breakfast and Brunch, Dips, Dressings, and Spreads, Eggs

Cleaning out my fridge for another yummy frittata! Super easy!!!

Preheat oven to 350.

Combine 2 tablespoons of Pesto with 2 tablespoons of cream cheese.

Add mixture to 8 beaten eggs.  Pour in a buttered non stick oven safe pan and top with a generous helping of shredded blended Italian cheese.

Cook a few minutes on med high heat, moving your spatula along the edge every few seconds. When the edges start to firm up, pop in the oven and cook until cheese turns golden brown, about 6-8 minutes.

Enjoy!