Poppy Seed Dressing

Recipe from Our Best Bites

Ingredients:
1/3 cup white vinegar
1 teaspoon salt / pepper
3/4 cup sugar
1 teaspoon mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 cup vegetable oil
1 teaspoon poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.  I used this in the Sweet and Salty Salad Wrap.

Sweet and Salty Salad Wrap

After being in Apostle Islands and having my food prepared for me - I am on a kick to bring my lunch to work EVERY day this week!!  Save some $$ and eat healthier.  I am posting this before I try this - so hopefully it's as good as it sounds :)  Super easy to make ahead of time!!!

OBB Cookbook

Ingredients:
Cooked chicken, in bite size pieces
Crumbled bacon
Craisins
Tortillas
Spinach leaves, cut
Feta cheese
Poppy Seed Dressing

Toss everything together - and then spoon into pita bread or wrap up in tortilla.  Super quick and easy as you head to work!!

Camping Meals

Just got back from Apostle Islands - AMAZING!!  If you like to CAMP and KAYAK - this is a must :)  As I was there - someone pointed out I should add the food we had to my cooking blog - and since we camp a lot, I thought "heck yes"....so here are some ideas for next time you hit up the outdoors!!

Stroganoff (Beef Stroganoff & Green Beans with Oregano)

Sloppy Joes (Who wants some Sloppy Joes....)

Koni dogs (Koni "puke" sandwiches (Bestimore)

Chicken Salad (Chicken Salad Sandwiches)

Chex mix (Homemade Chex Mix (Pete Ronhovde style)

GARLIC BREAD

Ingredients:

French Bread

Garlic

Butter

Tin Foil

Cut slices (but not all the way through) into the french bread - stuff with minced garlic and butter.  Then wrap up in tin foil - and place on a nice fire (like the one Becca made)!  Cook for about 10 minutes or until lightly toasted - and yummy!!

PESTO PASTA

Ingredients:

Spiral noodles

Pesto

Tomatoes

Zucchini

Make up the noodles - cut the tomatoes and zucchini - and mix in the pesto.  For real - BEST camp meal EVER!!!

BURRITOS!!!

Ingredients:

Salsa

Black olives

Lettuce

Cheese

Tomatoes

Tortillas

Home-made quac

So quick and easy - and yet, OH SO GOOD!!  Thanks WI for such yummy food on our trip!!

 

GRILLED CHEESE

Ingredients:

2 slices bread

Cheese slices

Cooking spray

Sandwich maker

 

Spray both sides of the sandwich maker with cooking spray - put your bread in, slice of cheese (or 2...who are we kidding) - then close and stick in the coals.  Probably my favorite thing in the world!!!

 

PIES

Ingredients:

Sandwich maker (above)

2 slices Bread

Cooking spray

Pie filling

Spray both sides of the sandwich maker with cooking spray - put your bread in, fill with pie filling - then close and stick in the coals.  Little dessert heaven-ness!!

TACO IN A BAG

 I have to admit - this might be my FAVORITE all time camping meal.  We didn't have this at Apostle Islands, but this is a staple when the Sodahls go camping!!

Ingredients:

Hamburger

Taco seasoning

Cheese

Tomato

Lettuce

Black olives

Sour cream

Bag of your favorite Doritos (go for the $.99 grab bag)

Cook up the hamburger with the taco seasoning....then crunch up your bag of Doritos (probably the only time it's ever ok to do this...) - then throw everything in - mix up - and EAT!!  You'll want to camp every day!!

OMELETS IN A BAG

Felt like since I was on the "bag" theme - I would add an awesome bfast option.  We had this about every am when we were in Yellowstone - can't go wrong with a filling breakfast!!

Ingredients:
freezer bag
2 eggs
ham
cheddar cheese
onion / green pepper
mushrooms

All you do is fill the bag with your "omelet wants" - then press most of the air out of it - and seal.  Throw this in boiling water for about 13 minutes - or until your eggs aren't running, and roll out and serve!!  If you aren't like "backpack camping" - you could throw on some salsa too!!

PIZZA

Ingredients:
Pita sandwiches
Pizza sauce
Pepperoni
Shredded mozzarella cheese
Canned mushrooms
Onions, chopped
Tin Foil

Throw all your toppings in the pita - wrap up in tinfoil and throw in the coals of your fire.  Then eat away :)

STEAK AND POTATOES

Ingredients:
Steak
Potatoes
Tin foil
"Secret" seasoning
Shredded cheese
Sour cream / butter

If you don't know how to make this - then you shouldn't be camping anyways :)

Turkey, Cheese, and Apple Pinwheel

Always looking for new lunches to bring in my cutie lunch box :)  We are in the money saving mode these days - I want some new carpet!!  hehe We are back to packing our lunches each day - so try it out!  Super good :)  I made it with horseradish / dijon mustard instead of miracle whip...hmmmm!!

Kraft Magazine

Ingredients:
6 inch whole wheat tortilla
Miracle whip light dressing
1 cheese slice
1 slice lettuce
3 slices oven roasted turkey breast
1/4 red apple, cut in slices

Pepperoncinis Beef Sandwiches

LOOOVVVEEEE THIS!!!  Can't go wrong with pepperoncinis!!  I am not only obsessed with the taste - but the fact that it's a crock pot meal.....AMAZING!!  It's super fast - super easy - and super yummy!!  Going to have this again soon!!  :)

Makes 12 sandwiches - OBB

Ingredients:
1/2 teaspoon kosher salt / pepper
2 tablespoons of olive or cooking oil
3 lb beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately.

Squash Saute

I love finding new ways to cook veggies!!  Garden season is upon us - so I'm going to keep trying some new recipes -- woot woot!!

Makes 4 servings - Kraft Foods Magazine

Ingredients:
2 zucchini, sliced
2 yellow squash, sliced
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup shredded mozzarella cheese
2 tablespoon fresh basil, chopped
2 tablespoon grated Parmesan cheese

Cook veggies in hot oil in large skillet on medium heat for 3 minutes, stirring occasionally.  Stir in garlic - cook 3 more minutes or until veggies are crisp-tender.  Remove from heat; stir in mozzarella and basil.  Sprinkle with Parmesan.

Spiced Pork Tenderloin Crostini

We hosted my parents 40th wedding anniversary on Friday - so I took the opportunity to make a couple new apps for the big event!!  This was really "hard" to make while our house was filled with people - but it was worth the craziness!!  It was so yummy - and fancy!!  We couldn't find the chutney at the grocery store - so we just used apple jelly instead....seemed to taste great still!!

 

Makes 36 Crostini – each has 55 calories

 

Ingredients:

½ teaspoon seasoned salt

½ teaspoon garlic pepper

½ teaspoon dried marjoram leaves

¼ teaspoon ground sage

1 lb pork tenderloin

36 (1/4 – to ½ inch thick) baguette-style French breads (from 10 oz loaf)

¼ cup Dijon mustard

¾ cup apple-cranberry chutney (from 8.5 oz jar)

1/3 c crumpled blue cheese

Fresh marjoram leaves

Directions:

Heat oven to 425.  Mix seasoned salt, garlic pepper, marjoram and sage.  Rub mixture over pork.  Place pork in shallow roasting pan.  Insert meat thermometer so tip is in thickest part of pork.  Bake uncovered 20-25 min or until thermometer reads 155.  Cover pork with aluminum foil and let stand 10-15 min until thermometer reads 160.

Meanwhile, reduce oven temperature to 375.  Place bread slices in ungreased jelly roll pan, 15.5x10.5x1 inch.  Bake about 5 min or until crisp; cool.

Cut pork into very thin slices.  Spread each bread slice with about ¼ teaspoon mustard.  Top each with a thin slice of pork, 1 teaspoon chutney, about ½ teaspoon cheese and marjoram leaves.