Hunk of Meat Monday: Asian Duck Tacos

My family thinks they don’t like Chinese, Japanese or other Asian food. My family does love duck though. So, since A Latte with Ott, A is having the Iron Chef Duck Challenge, I decided to see if I could get my family to eat an Asian inspired duck dish.

These Asian duck tacos were a huge success. No leftovers. Zero. Zilch. Score!

Thanks to Maple Leaf Farms half roasted duck, this meal is a quick one too.

I grabbed the duck out of the freezer in the morning and threw it in the fridge. When I got home I grabbed a bottle of sesame ginger marinade.

I took the duck out of the package and shredded the duck and then poured 3/4 cup of marinade over top of the duck.

Let it set for about 30 minutes. I sliced up a half a green pepper and mixed into the duck.

Toss the duck into a skillet over medium heat for 4-5 minutes. Then add two sliced green onions into the skillet and cook for a minute or two before turning the heat off.

While the duck is cooking, get your slaw ready. Start by combining sesame oil, vegetable oil, rice vinegar, sugar and Asian seasoning.

I grabbed a bag of bagged slaw and added green onions to the slaw and poured the dressing over top.

Then combine the duck and slaw together on a tortilla shell.

Hunk of Meat Monday: Asian Duck Tacos

Hunk of Meat Monday: Asian Duck Tacos

Ingredients

  • 1 half roasted Maple Leaf Farms duck, deboned and shredded
  • 3/4 c. Ginger Sesame Marinade
  • 1/2 bell pepper, sliced
  • 4 green onions, diced
  • 1/4 c. sesame oil
  • 1/4 c. vegetable oil
  • 1/4 c. rice vinegar
  • 3 Tbsp. Asian seasoning
  • 2 Tbsp. sugar
  • 1 bag of coleslaw
  • 8 flour tortillas

Instructions

  1. Mix shredded duck and marinade together. Let stand for 30 minutes.
  2. Add green pepper slices and then pour into skillet.
  3. Heat for 4-5 minutes and add 2 green onions. Heat for another 1-2 minutes. Remove from heat.
  4. Combine slaw and 2 green onions in a large bowl.
  5. Mix oils, rice, Asian seasoning and sugar together in another bowl.
  6. Pour oil mixture over slaw mixture.
  7. Build taco by putting duck mixture onto tortillas first and top with the slaw.
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Be sure to check out other great duck recipes over at the Iron Chef Challenge! Can’t wait to see what gets linked up this week.

Beer Biscuits

It was an accident. I promise. I didn’t intend to make biscuits with beer. It just happened.

I was really trying to make these 7-UP biscuits from Plain Chicken’s blog.

Honest. I started with my Bisquick. I also got the oven cranking to 450 degrees.

Added 1/2 cup of sour cream.

Combined to make a crust like consistency almost. See. Crumbly.

Now time for the 7-Up or Sprite or other clear, bubbly lemon-lime pop. Insert swearing under my breath when I can’t find any in my house or garage.

In comes plan B!

I grabbed a can of the husband’s brew. He was gone. His is cheaper than mine. Really, I just didn’t want to waste on of my 312s on this just in case it flopped.

Measured out 1/2 cup and poured it into the Bisquick mix.

Dust the counter top with some, well really quite a bit of, Bisquick. The dough is STICKY! Go ahead and toss some Bisquick on top of the dough too. Pat it sort of flat.

I put a 1/2 stick of butter in a round, or you could use a square, cake pan. Popped the pan in the oven to melt the butter.

When it was melted I cut out biscuits with a round biscuit cutter. A knife would do the job too. You will get between 7-9 biscuits depending on the the size of them.

Then toss them in the oven for about 12-15 minutes.

They grow together and form a butter crisp bottom with fluffy, billowy insides. They were a great addition to our three cheese baked spaghetti. I am not sure I will ever try the version with pop. The beer version is too good. Plus, someone had to finish the beer!

And yes, the kids and I ate the whole pan. What can I say, we are carb loaders:)

Hunk of Meat Monday: Sloppy Joe Casserole

Man, my kitchen misses me. I haven’t really cooked since the first of the year. I guess I was overloaded in December with holiday baking. Or at least overloaded with the dishes. That is why I am thankful for leftovers I have frozen that turn into quick, yummy suppers around our house. I bring you my sloppy joe casserole.

Back in October I had made a big crock pot full of sloppy joes. I put several freezer bags full in the freezer for quick meals.


It paid off tonight! I reheated the sloppy joes on top of the stove, but easily could have done it in the microwave too.

When it was completely heated, I poured it into a 9 by 9 pyrex pan.

Then I put a layer of cheddar cheese slices on top of the meat.

I rounded it out by topping it with a can of the small refrigerator biscuits.

Bake it for 10-15 minutes on 400 degrees.

Bake until the biscuits are golden brown and the cheese is melted.

Enjoy!

What do you have cooking this week. Do share some of your recent favorites!

Creamy Tomato Chicken Tortellini Soup – Crazy Cooking Challenge

Nothing is better than chicken noodle soup when you are feeling sick. This week I got hit with the cold bug that seems to have taken down quite a few people. So when I found this creamy tomato tortellini soup over at Real Mom Kitchen I knew it would be killer with chicken in it. The perfect chicken noodle soup for the CRAZY COOKING CHALLENGE over at Moms Crazy Cooking.

This recipe is so easy and easily adaptable to what you have in your pantry. To see the original recipe go here. You will be shocked to find that the base for this soup is two cans of tomato soup. Yep, plain Campbell’s tomoato soup. Throw in some fresh cheese tortellini and canned chicken, and this becomes a fast meal too!

The bonus to fresh pasta is the quick cooking time. I got the water going for the tortellini while I mixed together the two cans of tomato soup, a 14.5 ounce can of chicken stock, a 14.5 ounce can of petite diced tomates (I was out of sun-dried tomatoes) and 3 cups of milk or half and half.  The original recipe called for vegetable stock, but since I was adding chicken I decided to use chicken stock as well.

I add the can of chicken with juices drained to the stock pot then.

Once it was all combined, I added onion and garlic powders and sweet basil.

When the pasta was cooked, it got a quick drain it was added to the pot.

Then some shredded Parmesan cheese was added to the soup as it finished cooking.

The end result was awesome! The hubby even at two bowls. TWO!! Can you believe it. It was soup. Soup with chicken, and he ATE IT!! This is a keeper.

Be sure to check out the other great chicken noodle soups in this month’s Crazy Cooking Challenge. Be sure to vote for your favorite one.

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Hunk of Meat Monday: Beef Stroganoff Sandiwches from Gooseberry Patch 101 Soups, Salads & Sandwiches

The week of Thanksgiving I received my first cookbook from Gooseberry Patch to review as part of the early reviewer program. This is quickly becoming my go-to weeknight cookbook. This book was MADE for the working mom. Quick, filling recipes which can also be ate on the go. This was the first recipe I tried and was eaten on the way to ballet.

So, what is this cookbook that I am in love with called, 101 Soups, Salads & Sandwiches.


The beef stroganoff sandwiches were a hit for the kids and took me 30 minutes to make and walk out

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the door to ballet.


I started of course by browning the hamburger in the Pampered Chef Micro Cooker that browns frozen hamburger in 7 minutes!!

While the hamburger was cooking, I prepped the bread. Now, the recipe called for French bread, but I substituted mini bagels which I have in the pantry for quick meals. I started by spreading butter on the halves of six bagels.

I then chopped up some tomatoes and green peppers for the top of the sandwiches.

When the hamburger was done, I added sour cream and seasonings to the hamburger.

I put a large scoop of the hamburger mixture on each bagel half. 

I then sprinkled the diced tomatoes and green peppers along with some co-jack cheese over top of the hamburger.

I made a few with out the veggies just in case one of my kids refused the veggies for some weird reason.

I baked them on 350 for 15-20 minutes. When the cheese is melted and browned, they are good to go. And they were awesome!

Excited to see more recipes, be watching for more recipes this week and also the GIVEAWAY!! That’s right, I have a book to giveaway. You will have it in time for Christmas.

Be sure to link up your Hunk of Meat Monday recipes. Can’t wait to see what you are all making.



Gooseberry Patch gave me this cookbook free of charge. The opinions I am sharing are my own and not an obligation. Affiliate links have also been used in this post.

25 Quick Weeknight Meal Ideas – Featuring Cheesy Sausage Bagels

Those of you who are fans on Facebook already know it was a little last minute making super last night. I was also a long way from creative or inspired. Sometime I wish I was organized to make a list of items to have in the pantry, fridge or freezer for quick meal prep, but tonight that didn’t exist. I was really craving these little cheesy sausage bagels that my friend, Heather, makes from fresh pork sausage.

But, no mini bagels in the house. So, instead we had some quick spaghetti thanks to my pampered chef micro cooker.

Honestly, anyone needing quick meals and storing most of their meat in the freezer needs one of these puppies. But, back to the craving that wasn’t fulfilled tonight.


Start by splitting apart a bag of mini bagels. These bagels are sold at Wal-Mart and Aldi’s in the bread areas.  There are about a dozen bagels in a bag. So, you get quite a few. I have reheated these in the microwave for breakfast, so go ahead and make them all.

Brown a pound of sausage on the stove top or in your micro cooker. When it is complete browned, add about 8 ounces of velveeta and few teaspoons of dried parsley.

Then just spoon the cheese and meat onto the bagel halves.

Bake on 350 degrees for about 10 minutes or until golden brown.

But, I am going to get more organized for inspiration. So, I have started organizing on Pinterest.

Lot’s of people suggested breakfast for supper when I vented on Facebook. So, here are some thoughts for that next time…

We have lots of ground pork and beef at our house. So, I needed some go to ground meat dishes.

Source: curvygirlguide.com via Leah on Pinterest

I know, some of you are saying, seriously, we are a chicken house. I love chicken and turkey too. Here are some easy, quick chicken recipes.

Since I made spaghetti for dinner, I wanted to make sure I had some other go to pasta recipes.

So, some of you are now thinking, Geez woman, my kids will not eat any of this. Well, here are some kid tested and approved recipes.

Now, there are a few favorites I have dishes that are also some of my favorite go to recipes.

So, what are you favorite go to recipes? Post a link or put the recipe in the comments so I can add yours to my growing list!

Tomato Melts – Gooseberry Patch #5

Loving the fifth recipe in the the Gooseberry Patch/Real Farmwives of America in the kitchen project. Suzanne’s Tomato Melts were super easy. A simple, quick recipe is just what this soon to be working from home mom will need for lunches.

Four ingredients. 4. That’s all folks. It is that easy…

Start with your English Muffins.

Pull them apart with a fork and then top with some sharp cheddar cheese.

Top with a large tomato slice or three small roma tomato slices. Then sprinkle with some Parmesan cheese.

Broil for five to six minutes and enjoy!

I loved the crispy edges. The nuttiness of the Parmesan cheese. The gooey cheese. It was perfection.


Gooseberry Patch gave me the Farmers’ Market Favorites cookbook free of charge. After I prepare 10 recipes I will have a free cookbook to give away to one of my readers.

A working mom’s gourmet dinner

I get asked how I find time to blog about cooking as a working mom. Well, most of the time I am cooking supper, so I might as well grab some photos and share my recipes. And I now have a virtual index of my favorite recipes. Plus, I really love to cook. Hate dishes. Love cooking.

But, don’t be fooled. Some nights I don’t want to cook. And we live 10 miles from town so it isn’t worth driving to town to eat out. So, behold my gourmet supper for my kids and me.


Both are microwavable. Both are able to be eating out of the container they are cooked in. Both are ready in less than five minutes. Oh and the nanny actually “cooked” for the kids as I watched. Some nights I am too brain dead to push buttons on a microwave I guess. Yeah, I am pathetic.

Both look like they are one molecule away from plastic. Both lack a rich flavor. Both leave you wanting something more.

Both served as supper. Not always fancy, but everyone is fed.

Oh the life of a working mom. Please tell me I am not the only one who considers this supper.

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