Spinach Pepper Jack Cheese Pinwheels

Start with the multigrain roll recipe here.

This is a great recipe that can be used for pizza as well.  I like to make a recipe and then divide it into fourths.  Last Friday I wanted pizza, then had a chance to experiment with pinwheels.

Spread melted margarine!

Add Pepper Jack Cheese, sauteed onion and bacon, salt pepper

Top with spinach and roll...

Just like you would a log of cinnamon rolls!

Using a bread cutting knife and cut into pinwheels.
Cover for 20 mins. (with plastic under a towel) in a warm place.
Brush the tops and sides with mix of 1 T melted margarine and milk.
For the pinwheels I added ranch seasoning!

Bake for 20-25 minutes or until golden brown

As you can see, I baked both side-by-side in an 11" x 7" brownie pan found at Dollar Tree.  I usually use a silpat mat and I did this time, but I also lined the pan with some parchment and sprayed butter.

Because this was not a full recipe, I used what I had in the freezer saved from other cooking preps.

The ingredients for the Pinwheels:  thawed spinach-strained (Stevia), sauteed onions & Morningstar Farms Bacon, minced garlic, salt, pepper jack cheese, ranch seasoning.  

Veggie Burger Sliders w/ Warm Relish

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For Super Bowl LII, I opted to not do anything that would stress me out, considering I really did not have a team to support.  However it was a great game and full of excitement.  Congratulations to the Eagles!  

All I needed to do was make slider buns.  Now sure you can do this with four-squared bread, but I was ready to make some bread.  I literally placed it on my 'to do list'.  I even secured some fresh dry yeast.

Thawed veggie burgers and divided each one into fourths.  Everything else was basic cooking and preparation.

The yeast bread/roll recipe can be found right here on this blog: multigrain yeast rolls.  The warm relish consisted of sauteed green peppers, onions, and diced Morningstar Farms bacon.  Delish! The sliders were a culinary hit!  

White Bean Soup

Ingredients.
3/4 c dry Great Northern Beans
medium sauce pot, skillet for saute
cold water
2 T of sugar
Italian season, salt, white pepper, onion powder, garlic powder, and ground cumin
2 T of canola oil, additional oil for saute
1 slice Morningstar Farms Bacon🙝, diced
1 c baby spinach
3 T minced carrot
1/4 c diced onion
1 celery rib diced


Directions. You want to either slow cook the beans or pressure cook them.  However this recipe was prepared using the pre-soak bean method.  Soak the beans for 6-8 hours in cold water.  Rinse and discard deformed beans.  Place beans in a medium pot filled with cold water, about two inches above the resting line of your beans.  Bring the pot to a boil, then reduce to low, cover. Add your seasons at the mid way point after about 2-3 hours of cooking.  Season gradually, which is the hallmark of scratch cooking.  You will season to your taste.  Near the end, you want to bring up the heat again (after another 2 hours) add your oil, boil high for about two minutes...this will create your gravy.  Reduce to low and leave uncovered.

Meanwhile, saute bacon, onion, and celery.  Add this along with your minced carrots to your beans.  Finally, stir in the spinach.  Serve it hot!  It is yummy.  Post your reflections in the comment section. 

🙝Morningstar Farms Bacon contains soy and milk.

lunch with a blt two ways...

BLT Deviled Eggs

Ingredients
hard boiled eggs
dried parsley
diced tomato seeded (cherry or Roma)
1-2 slices of diced cooked Morningstar Farms bacon
1/4 c mayo
pinch of sugar
dash of garlic powder
dash of onion powder
dash of cracked black pepper
chili powder
1 T ranch dressing
plastic baggie for piping


Preparation
Slice eggs length-wise in half. Remove egg yolks. Finely break up egg yolks with a fork or press through a sifter/strainer. The sifter/strainer makes a very light dusting that mixes well. Try it! Next, mix all ingredients except chili powder and set aside one slice of bacon crumbles for garnishing. Note; when adding mayo/ranch, mix a little at a time. You want the texture of the mix to be stiff but not dry. Keep mixing until smooth and add more as needed. Fill a small baggie with mixture, clip a corner. Note: place egg whites on a bed of lettuce if you do not have a deviled egg tray. Fill egg whites. Sprinkle with remaining bacon crumbles. Garnish with parsley and chili powder. Refrigerate for 4-6 hours. Serve with a Romaine Salad.


Vegetarian BLT on 
Whole Grain Gluten Free Bread

Ingredients
2 slices of bread grilled 
2 slices of cooked Morningstar Farms Veggie Bacon

romaine lettuce
tomato slices
red onion slices
guacamole
mayo
black pepper

Preparation
Grill one side of each bread slice.
Assemble sandwich as you like or as follows: mayo, bacon, guacamole, lettuce, onion, and tomato.

multi-layer salad

Ingredients

Romaine Lettuce, torn pieces
Roma Tomatoes sliced
Broccoli chopped
Green Peas
Red Onion sliced
Carrots coarsely shredded
Hard Boiled Eggs sliced
Green Pepper diced
Cucumber sliced, quartered
Shredded cheese
8 slices Morningstar Farms bacon chopped
1 cup mayo
1/2 cup sour cream
2 T sugar

Preparation

1. Place torn lettuce layer in the bottom of a glass dish. Layer the remaining vegetables to your desire, alternating colors.
2. Mix mayo, sour cream, and sugar. Spread dressing over the top of vegetables completely to the edge of bowl. Sprinkle with cheese and vegetarian bacon.
3. Cover salad. Refrigerate for at least 2 hours.
4. Serve. Enjoy.

potato and corn chowder

2 sl of Morningstar Farms bacon strips diced
½ c diced onion

½ c diced carrot
½ c diced celery
3 T minced garlic
5 diced potatoes
1 c corn
salt, pepper, thyme, parsley (to taste)
½ c milk
Vegetable oil
water

In deep pan, sauté the first four items in a few tablespoons of vegetable oil until translucent. Season to taste. Peel and cube potatoes. Add them to sauté. Add garlic and corn. Deglaze, using a cup of water. Season to taste. Add milk. Bring to a boil, then reduce, and leave uncovered for 20-30 minutes. Stir occasionally. Ladle into bowls or ramekins. Serve with grilled cheese!

stuffed zucchini

INGREDIENTS

3 zucchinis

1/2 large onion, chopped fine

1 T butter

5 - 6 slices MorningStar Farms bacon, chopped

1 T sour cream

1/4 to 1/2 t salt

1/4 t curry powder

1 Roma tomato, seeded and chopped

1 t fresh thyme leaves

Freshly grated Parmesan cheese

Fresh cracked black pepper

(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)

DIRECTIONS

Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Sprinkle some Parmesan cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I'm gonna grate even more cheese on them again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini.

blt deviled eggs...veg

Deviled Eggs with Salad

Ingredients

·         6 large eggs, hard-boiled and peeled

·         1/4 cup mayonnaise

·         2 slices MorningStar Farms bacon, cooked and diced plus more for garnish, if desired

·         2 cherry tomatoes, seeded and finely chopped

·         1 tablespoon dried parsley flakes

·         Salt and freshly ground black pepper

Directions

Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.

Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.