Vegetarian Sloppy Joes with Honey Wheat Buns

Substituting mushrooms for ground beef keeps this dish meaty, and the ton of vegetables will make you full!

• 1 Package of Sliced Mushrooms
• 1 Onion
• 1/2 Green Pepper
• 1/2 Red Pepper
• 1 Can Tomato Paste
• 3 Cloves of Garlic
• 1 Tablespoon Worcestershire Sauce
• 1 Teaspoon Olive Oil
• 1/2 Juice from Lime
• 1 Packet Sloppy Joe Seasoning

Heat olive oil in a pan over medium heat.  Roughly chop vegetables and add to oil until lightly browned.  Stir in seasonings and the remaining ingredients.  Simmer until mixture thickens.  Fill buns (see honey wheat bun recipe below) with sloppy joe mix, top with cheese, garnish with pickles, and serve with your favorite salad.

Honey Wheat Buns

• 2 Tablespoons Olive Oil
• 1 1/4 Cups Milk
• 2 Eggs
• 1/4 Cup Honey
• 1/2 Teaspoon Salt
• 2 1/2 Cups White Flour
• 2 Cups Wheat Flour
• 1 1/4 Teaspoons Yeast

Warm milk in microwave, then add honey and stir well.  Place one tablespoon of white flour in the mixture, then add yeast.  Let the sponge sit for 10-15 minutes until foamy.  Add the remaining ingredients except for one egg.  Cover and let rise for 45 minutes.  Roll out dough and punch with round cookie cutter or top of glass.  Place on greased baking sheet and let rise for another 20 minutes.  Set oven to 375.  Separate egg and brush the tops of the buns with only the white.  Bake for about 13-15 minutes.

Veggie Stuffed Poblanos

This healthy twist on chile rellenos is so packed with flavor, you'll never guess it's good for you!

• 3 Poblano Peppers
• 1/2 Cup Panko Bread Crumbs
• 1 Beaten Egg
• 1/4 Cup Prepared Whole Grain Rice
• 1/2 Can Black Beans
• 1 Chopped Onion
• 1 Package Soy Chorizo
• 2 Roma Tomatoes
• 3 Cloves Garlic 
• 1 Teaspoon Cumin
• 1 Teaspoon Coriander
• 1 Tablespoon Fresh Cilantro
• Juice from 1/2 Lime
• 1 Cup Shredded Jack
• 1/2 Cup Mozzarella

Make one slice down the center of the poblano and de-seed.  Place in broiler or use a kitchen torch to blacken the outside of the poblano.  Once evenly bubbled and black, place in a plastic bag to make the skin peeling much easier.  Meanwhile, place the garlic, cilantro, onion, tomato, and black beans in the food processor to chop roughly.  Add the mix and the chorizo to a pan on medium heat.  Add the rest of the seasonings and lime juice.  Stir occassionally and reduce sauce for 15-20 minutes.

Peel the skin off the poblanos, then dip in beaten egg and coat outside with panko breadcrumbs.  Bake panko side down for about 20 minutes on 450 or until golden brown.  Stuff the peppers with rice and chorizo mixture, then top with cheeses.  Place the peppers in the oven on hi broil until the cheese is brown and bubbly.  Serve with sour cream.

Spanish Potatoes with Eggs

Spanish roasted potatoes are an awesome side dish for sharing, or make it a meal for yourself!  Plenty of spices give it that extra kick, all topped with a fried egg.

• 1.5 Lbs potatoes (Or about 2 potatoes)
• 1/4 Cup Chicken Broth
• 1/2 Cup Light Mayonnaise
• 1/3 Cup Water
• 2 Tablespoons Paprika
• 2 Sprigs Fresh Rosemary
• 2 Teaspoons Chili Powder
• 1 Tablespoon Garlic Powder
• 1/2 Teaspoon Salt
• 2 Eggs
• Garnish: Sliced Tomatoes and Hot Sauce
• Optional: Serve with Pimento Dipping Sauce

Quarter potatoes and place into a large microwave safe bowl.  Add water, cover,  and microwave for 14 minutes occasionally stirring.  Drain water and place potatoes in a bag with remaining ingredients except eggs.  Refrigerate for 1 hour.  Set oven to 400 and arrange potatoes on a foil covered baking pan.  Roast for about 20 minutes on each side until crispy.  Top with 2 pan fried eggs, brushing with any reserve marinade.  Sprinkle with paprika and garnish with sliced tomatoes and hot sauce.

Edamame and Garbanzo Salad

This healthy salad has plenty of flavor and pairs well with seafood.  I served this with crab cakes for a fresh twist!

• 1/2 Cup Steamed Edamame
• 1/2 Cup Cooked Corn
• 1/4 Cup Canned Garbanzo Beans
• 1/2 Chopped White Onion
• 1 Large Tomato 
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Olive Oil
• 1 Clove Crushed Garlic
• 1 Tablespoon Italian Seasoning 
• 1/2 Teaspoon Salt
• Cracked Pepper

Slice the tomato thinly and place on a wire rack in the oven.  Roast at 450 degree for about 20 minutes.  Once finished, dice and combine all other ingredients.  Serve warm or chilled.

Thai Beef

Marinate thinly sliced beef in this heavenly mixture for only 20 minutes and you are ready to cook!

• 1/2 Lb Steak, Thinly Sliced
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Fish Sauce
• 1 Teaspoon Honey
• 1 Teaspoon Chopped Ginger

Tenderize the meat and add all ingredients to a bag or pan to marinate for at least 20 minutes.  Heat a skillet on high coated in oil.  Pan fry for a minute on each side.

• Garnish with Scallions and Fried Onions

Macaroni and Cheese Waffles with Ham

What a melty, fun breakfast treat!  Well, I suppose it's good anytime...especially those breakfast for dinner nights.

• 1 Cup Small Pasta Shells or Elbow Macaroni
• 1 Cup Cheese (Any kind is fine, I used Cheddar)
• 1 Slice of Ham
• 1 Egg
• Italian Seasoning
• 1 Tablespoon Parmesan
• 1/2 Cup Breadcrumbs
• Chives to Garnish, If Desired

Boil water to cook your pasta as directed, or using leftover mac n' cheese works too.  Once pasta is tender, drain water and add the cheese.  Slice the ham into small cubes and add to mixture.  Stir until the mixture is well combined.  Let the pasta cool for at least 15 minutes in fridge.  

Make 4 small balls of pasta, rolling each by hand.  In another bowl combine Parmesan, Italian seasoning to taste, and breadcrumbs.  Dip each pasta ball into the beaten egg, then roll in breadcrumb mixture.  Heat waffle iron and coat with non-stick spray.  Place one pasta ball in each quadrant, then press and cook for about 3 minutes or until golden brown.

Sushi Without Rice - Avocado and Crab Rolls

Try using lettuce and a spring roll wrapper instead of rice!  These amazing avocado and crab rolls are both healthy and delicious.  Plus, they easier to make than the traditional method. 

• 2 Spring Roll Wrappers or Rice Paper
• 1 Avocado
• 2 Leaves of Romaine Lettuce
• 5 Sticks of Imitation Crab
• 1/2 Cucumber
• Chopped Green Onion
• Roe or Tobiko
• Sriracha & Mayonnaise Sauce

Cut the edges off the cucumber and slice into sticks.  Split the avocado in half and remove the seed.  Using one side, slice the avocado into sticks. Wet the rice paper by running water over the sides, then place on a non-stick surface or plate.  Place a piece of lettuce in the center, then two slices of crab, avocado, and cucumber pieces.  Fold the edges inward, then roll very tightly.  Using a sharp wet knife, slice the roll into pieces.  Repeat to make a second roll if desired.

To decorate the roll, take the other slide of your avocado and slice very thinly while still in the shell.  Scoop with a large spoon.  Fan the avocado out, placing two thin slices to cover each roll.  Chop one crab stick in three pieces, then shred over the top of the rolls.  Mix 1 part sriracha to 2 parts mayonnaise and drizzle on top.  Finish my sprinkling the tobiko and green onions.