Blueberry Lemon Bars

I've said it before, and I'm sure I'll say it again,
but I love pretty much anything with lemon in it.
Savory eats, sweet treats and drinks with lemon are all my jam.
So when I found this recipe, it quickly went on my list of things to make.

Not only did it sound amazing,
but it seemed like a cinch to make too.
I don't think a week went by before I whipped one up,
and it was completely devoured in just two days!!!

Keep reading to see how I made these yummy Blueberry Lemon Bars!

The Goods:

Graham Crackers

Butter

Granulated Sugar

Lemons

Eggs

Sweetened Condensed Milk

Blueberries

Put your graham crackers in a large zipper bag

and then begin to crush them to make crumbs.

I used an entire pack and had more than enough.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and lemon zest.

Mix with a fork until everything is combined and crumbs are moistened. 

Press the mixture into a greased 8x8 pan and bake for about 10 minutes.

It make take a little longer depending on your oven.

Remove from oven and cool completely.

While the crust is cooling, it's time to make the filling!

In a large bowl, add the entire can of sweetened condensed milk and 2 egg yolks.

Whisk those together until combined. 

Next add the lemon zest and lemon juice.

Stir the mixture to incorporate the zest and juice.

Finally, add the blueberries to the lemon filling...

And gently fold in your fresh blueberries.

Pour the filling over the cooled crust and bake at 350 for about 15 minutes.

Filling should be set and not jiggle at all.  

Remove from the oven and let cool for at least an hour.

Do your best to be patient because this helps the bars set.

Finally, cut the bars into squares to be devoured by your friends!

You can tell I was a little inpatient and did cut the bars a bit too early.

Don't be like me and wait until the bars are fully set!

They still tasted absolutely amazing, 

but weren't as pretty as I'd like if I'm being honest.

Lemon Blueberry Bars

Inspired by Moms Need To Know

For the Crust:

1 1/2 Cup Graham Cracker Crumbs

8 Tablespoons Butter, Melted

1/4 Cup Granulated Sugar

3 Teaspoons Lemon Zest

For the Filling:

2 Egg Yolks

1 (14 Ounce) Can Sweetened Condensed Milk

1/2 Cup Fresh Lemon Juice

1 Teaspoon Lemon Zest

1 Cup Fresh Blueberries

1. Put your graham crackers in a large zipper bag and begin to crush them to make crumbs.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and lemon zest. Mix with a fork until everything is combined and crumbs are moistened. 
3. Press the mixture into a greased 8X8 pan and bake at 350 for about 10 minutes. It make take a little longer depending on your oven. Remove from oven and cool completely.
4. In a large bowl, add the entire can of sweetened condensed milk and 2 egg yolks. Whisk until combined.
5. Next add the lemon zest and lemon juice and then stir to incorporate both.
6. Finally, add the blueberries to the lemon filling and gently fold them in.
7. Pour the filling over the cooled crust and bake for about 15 minutes. The filling should be set and not giggle at all.  
8. Remove from the oven and let cool for at least an hour. Do your best to be patient because this helps the bars set.
9. Finally, cut the bars into squares to be devoured by your friends

Greek Chicken Burgers

A few months ago I saw this recipe on a blog I read.

I don't use ground chicken often, but it sounded so good!

I purchased everything I needed just a few days later,

and made these burgers two nights in a row!!!

I changed just a few things from the original recipe,

but they were just as delicious as I thought they'd be.

The Goods:

Hamburger Buns

Ground Chicken

Bread Crumbs

Egg

Cucumber

Red Onion

Lemon

Red Wine Vinegar

Plain Greek Yogurt

Feta (Not Pictured)

Fresh Dill

Parsley Flakes

Salt

Pepper

In a small bowl, combine the following:

1 cup Greek yogurt, juice and zest from 1/2 lemon,

2 teaspoons dried parsley, 1 to 3 teaspoons fresh chopped dill,

salt and pepper to your liking.

In a container with a lid, combine the following:

3/4 cup red wine vinegar, 1/4 of a red onion - thinly sliced,

1 to 2 teaspoons fresh dill - chopped.

Let sit at least 15 minutes, or up to a few days

In a large bowl, combine the following:

1 pound ground chicken, 1/4 red onion - diced, 

1/2 cup bread crumbs, 1 egg, zest from 1/2 a lemon, 

1 to 2 teaspoons fresh chopped dill, 1 teaspoon dried parsley flakes. 

Once mixed, divide into 6 portions and form into patties.

Spray grill and then cook fully.

Toast your buns on the grill too!

Add a little feta cheese and melt for a minute or so.

Spread yogurt mixture onto both buns, 

add thinly sliced cucumbers, 

chicken burger and the pickled onions.

It sadly doesn't look like anything too special...

But man oh man does it sure taste amazing!!!

Greek Chicken Burgers

With Yogurt Dill Sauceand Quick Pickled Onions

Adapted from An Uncomplicated Life

Hamburger Buns

1 Pound Ground Chicken

1/2 cup Bread Crumbs

1 Egg

1 Cucumber

1 Red Onion

1 Lemon

3/4 cup Red Wine Vinegar

1 cup Plain Greek Yogurt

Feta Cheese

Fresh Dill

Parsley Flakes

Salt

Pepper

1. In a small bowl, combine 1 cup Greek yogurt, juice and zest from 1/2 lemon, 2 teaspoons dried parsley, 1 to 3 teaspoons fresh chopped dill, and salt and pepper to your liking.
2. In a container with a lid, combine 3/4 cup red wine vinegar, 1/4 of a red onion - thinly sliced and 1 to 2 teaspoons fresh dill - chopped. Let sit at least 15 minutes, or up to a few days
3. In a large bowl, combine 1 pound ground chicken, 1/4 red onion - diced, 1/2 cup bread crumbs, 1 egg, zest from 1/2 a lemon, 1 to 2 teaspoons fresh chopped dill and 1 teaspoon dried parsley flakes. Once mixed, divide into 6 portions and form into patties.
4. Spray grill and then cook fully. Toast your buns on the grill too!
5. Add a little feta cheese to top of burgers and melt for a minute or so.
6. Spread yogurt mixture onto both buns, add thinly sliced cucumbers, chicken burger and the pickled onions.

Mini Turkey Meatloaves

Growing up I remember my mom making meatloaf countless times.

It's not a meal I've eaten regularly as an adult,

but I recently had a craving for some that wouldn't go away!

So what'd I do?

I gave her a call and asked for her recipe of course!

I made a few small changes, but it still tasted like I remember as a child.

The Goods:

Ground Turkey

Shredded Wheat

Milk

Onion

Egg

Fresh Herbs

Salt

Pepper

Dump everything in a big bowl and mix it up.

I used my hands (clean of course!) because they make the best tools.

And because that's how my mom did it when I was little.

Once mixed well, transfer to your baking dish.

I wanted mini loaves, but use whatever dish you desire!

Bake at 350 degrees for about 20 minutes.

Remove from the oven and brush tops with ketchup.

Return to the oven and bake 20 to 25 more minutes.

No one ever said that meatloaf was a pretty meal,

but man does it sure taste great!

Comfort food at it's finest, people!

Serve warm with some yummy sides.

I chose mashed sweet potatoes and roasted broccoli - YUM!

Mini Turkey Meatloaves

1 1/4 Pound Ground Turkey

1 Cup Shredded Wheat

1 Medium Onion - diced

1 1/4 Cups Milk

1 Egg

1 Teaspoon Salt

1/4 Teaspoon Pepper

Fresh Herbs to your liking

1. Preheat oven to 350 degrees.
2. Add all ingredients to a large bowl and mix well. 
3. Transfer mixture to your greased baking dish(es) and bake for about 20 minutes.
4. Remove from oven and bush top of loaves with ketchup.
5. Return to the oven and bake 20 to 25 more minutes.

Quinoa Broccoli Cheddar Bites

A few weeks ago one of my friends shared this recipe on their Facebook.

I love quinoa, so as soon as I saw it I made a mental note to make it soon.

Soon didn't take too long to come and after tasting these little bites,

I knew it was a recipe I wanted to share on my blog.

These Quinoa Broccoli Cheddar Bites are easy to make,

so you'll be enjoying their deliciousness in very little time.

Keep reading to see how easy they really are to make!

I think you'll be happy with the outcome.

The Goods:

Quinoa

Broccoli

Cheddar

Onion

Garlic

Egg

Red Peppers

Paprika

(Full recipe found in link above)

Get your ingredients all prepped.

Cook your quinoa, 

chop your broccoli, 

dice you onion,

mince your garlic

and shred your cheese.

Then throw everything into one bowl....

And mix until everything is well combined.

Spray your mini muffin pan and fill with the mixture.

Note - I halved the original recipe and still had 24 bites.

Bake at 350 degrees for 10 to 20 minutes,

or until the edges turn golden brown.

Cool in the pan for a minute or two,

then remove and finish cooling on a wire rack.

I ate a few these delicious bites the day they were made,

but also enjoyed them reheated over the next few days.

Homemade Pretzel Rolls

When I was in Kansas City a few months ago,

I got the idea to make some homemade pretzel rolls.

Shortly after I got home, I decided to make them.

But the holidays - all of them - kinda took over,

and it's taken me months to blog about their deliciousness!

I've made Soft Pretzels countless times,

but I didn't think that recipe would make the best rolls.

So I did some digging online and found this recipe!

And after gathering all the necessary ingredients,

I got busy in the kitchen making them!

The Goods:

Milk

Butter

Brown Sugar

Yeast

Salt

Flour

Baking Soda

Egg

Water

Heat butter and milk until warm.

While heating the butter and milk,

put brown sugar in your mixing bowl.

The butter and milk is ready 

when it's between 100 and 110 degrees.

Combine the warmed butter and milk,

with brown sugar and yeast in mixing bowl.

Stir in salt and 2 cups of flour, then beat for 3 minutes.

Gradually add more flour until you have a soft dough.

Attach dough hook and kneed until dough is smooth and elastic.

This will take anywhere between 5 and 10 minutes.

Form dough into a ball and place in a greased bowl.

Cover and let rise for at least an hour - until doubled in size.

At this time, you'll want to Preheat oven to 400 degrees.

The originally recipe says to divide dough in half,

but I wanted smallish rolls so I divided mine into six.

Then formed each into a tight, smooth ball.

Combine 3 quarts of water with 3/4 cup baking soda and bring to a boil.

Boil in batches - I did two at a time - for two minutes, turning after one.

Remove with a slotted spoon and place on parchment lined baking sheet.

Cut an "X" in each roll with a sharp knife.

Brush with egg wash and sprinkle with coarse salt.

Put rolls in oven and bake for 15 minutes.

Reduce oven temperature to 350 degrees.

Then bake rolls for 10 to 12 minutes longer...

Until they're evenly browned!

Cool on wire rack and then enjoy!!!

Sunday Night Dinner: Take 35

I'm back with a real quick Sunday Night Dinner post! 

It's been awhile since I've done one of these posts, 

but I'm here now to tell you about this dinner that includes an amazing recipe reminding me of my childhood!

Growing up, I remember having meatloaf on a pretty regular occasion. 

I loved it. I ate it without complaining! That is until I gave up eating beef! 

I don't think I've eaten a bite of meatloaf since then...until today!!!

I made mini turkey meatloaves with a slice of bacon on top. 

I wasn't originally planning on adding the bacon, but I'm real glad I did! 

The meatloaves were super moist and delicious. Very similar to how I remember mom's tasting!

With the meatloaf, I made some carmalized sweet potato rounds. 

They were SO GOOD and I will be blogging about them very soon.

Finally, I finished the meal with a green vegetable - frozen peas. 

Yes folks, I said frozen peas! I actually really like them and think they went with the meal quite well.

All in all, I think tonight's meal was a great Sunday Night Dinner!!!

Homemade Spaghetti and Turkey Bolognese!

I hadn't made homemade pasta in awhile, so a few weeks ago I busted out my trusty pasta maker and went to town! I made half a recipe of a simple egg dough, letting it rest for a few hours before rolling it out and cutting it into spaghetti.

 I usually serve my homemade pasta with a simple marinara or an olive oil based sauce, but this time I wanted to change things up and give turkey bolognese a try! I'd never made a bolognese  but I thought I could handle it! After looking at a few recipes, I decided on this yummy sounding one from Giada de Laurentiis.

Take a look below at the process of making both the pasta dough and the sauce.

The Pasta Goods:

Flour

Eggs

A lil Salt 

THAT'S IT!

Put flour in a big bowl and make a well. Crack the eggs and mix them in with a fork until dough is starting to come together. Continue to mix it a little longer by hand.

Then dump it onto a floured surface and go to town kneading. 

I kneaded the dough for about 5 minutes, give or take. 

The top shows what it should look like when you're done kneading.

Wrap it in plastic warp and let it rest for a few hours, or even a few days in the fridge!

Once you're ready to use the dough, cut into 4 pieces. Flour the top and form each piece into a flattened disk. Run the dough through the pasta machine and then cut into spaghetti.  

Now that the pasta is done, let me tell you all about the sauce!

The Bolognese Goods:

Ground Turkey
Crushed Tomatoes
Celery
Carrot
Onion
Garlic
Basil
Flat Leaf Parsley
Parmesan Cheese
Olive Oil
Salt
Pepper

Prep all your goods!

Heat a little olive oil, sauté your onions and garlic. Once onions are translucent, add the carrots and celery and cook a few minutes. Then add the ground turkey and cook completely. Finally, add the crushed tomatoes and fresh herbs. Stir everything to combine and simmer for about 30 minutes. 

Since I made fresh pasta, it only needs to cook for a few minutes. While that was cooking, I added fresh parmesan to the sauce. Toss the sauce with the pasta and save a little sauce to add on top. I served mine with homemade garlic bread and some oven roasted corn on the cob.