Super Simple "Sorta" Stromboli

Like Italian food?

Need something quick to eat?

Here's a wonderful quick lunch or a light dinner! 

Now, it's not a real Stromboli...it's "Stromboli-esque".  This braided, meat filled roll, is quite tasty.  It's a semi-homemade version that's easy to assemble and pleases families of all ages!

So the other day MGG brought me tulips, for no reason at all!!  Don't you just love when that happens?

So I decided to treat him with this dish.  He clearly loved it since he ate two of them (and a hearty salad)! Here's how to make them.

In a skillet throw in a tablespoon of butter and your mushrooms.  Cook until brown and tender, about 5 min.

Push the mushrooms to the side of the skillet and add the ground beef. 

Stir and crumble meat until it's browned, adding mushrooms back in.

Add in the pasta sauce, (I used a garlic sauce, but any flavor will do) the italian seasoning, garlic powder, and salt & pepper.

Unroll the dough into 4 pieces or rectangels, and place on a cookie sheet sprayed with cooking spray. 

Spread the meat mixture evenly down the middle leaving a 1 inch border on all sides.

Using a knife, cut 1 inch strips along the sides.

Cross the dough over the meat mixture overlapping , and alternating each side to make the braid. (kinda looks like a mummy right?)

Bake at 375 for 12 min or until golden brown.  Woohoo! look how yummy these look! 

Can't wait to bite into these babies!!!



Super Simple "Sorta" Stromboli

Yield: 4

1/4 c. mushrooms, sliced
1/2 lb. lean ground beef
3/4 c. pre-made pasta sauce - any flavor
1 t. italian seasoning
1/2 t garlic powder
salt & pepper
1 8oz. can of refrigerated crescent rolls
1/2 c. shredded mozzarella cheese

Preheat oven to 375 degrees.  In a skillet over medium-high heat, brown mushrooms, about 5 min.  Push to the side of the skillet.  Add ground beef to the skillet, breaking up in to small pieces. Brown beef about 6-7 min.  Add pasta sauce, italian seasoning, garlic powder, and salt & pepper to taste.

Spray a cookie sheet with non-stick cooking spray.  Remove dough from can and separate in to 4 rectangles.  Press perforations together to seal the seams forming the 4 rectangles.  They are about 4x6 inches.

Evenly distribute the meat mixture down the middle of the dough leaving about a 1 inch border on all sides. Top evenly with mozzarella cheese.  With a knife make 1 inch cuts down each side of the rectangle.  Cross dough over the meat mixture alternating sides to form the braid.

Bake at 375 degrees for 12 minutes, until golden brown.

Serve immediately.



Linked To:  Hammock Tracks: Ground Beef Blog Hop
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Salsa Roja

What's America's favorite condiment?  Salsa!!!

Salsa Roja or "red sauce" is a common and wonderful blend of tomatoes, chili peppers, onion, garlic, and fresh cilantro.  

It's your basic or "restaurant style" salsa. 

I love relaxing with chips & salsa (plus a margarita!) and usually always have it on hand in the house.  Living in California we've grown up loving Mexican food and salsa is one of those items on the top of the list!  Some times we eat so much chips & salsa we're too full to eat our dinner!!!  Have you ever done that?

You are going to be soooo surprised how easy this is to put together.  And the FLAVORS, the FRESHNESS! Oh MY!!!  Once you try this you will never want to go back to jarred salsa again. Trust me...plus, the cost savings to making your own is tremendous.

Later on we will also explore a variety of dishes that utilize salsa so you get more bang for your buck!!  Stay tuned for those recipes.

So let's make salsa!!!

Add a 28 oz. can of whole or diced tomatoes to a large food processor.  Make sure to use at least a 10 cup capacity...this make a lot! (Party size!!)  Oh, and you can use 5-6 whole, fresh tomatoes instead of the canned if you prefer!

Add the onion, cilantro, a jalapeno (membrane and seeds removed if you want less heat), lime juice, salt, pinch of sugar, and cumin.

Turn on your processor or pulse and blend until smooth.  Or you can leave it slightly chunky if that's your thing...

Ole!  You have salsa!!  I told you it was simple....Now I put mine in the refrigerator for about 30 min- 1 hour to blend the flavors, but you can use it right away if you like.

Now go make some....go on!  It's oh soooo good!

Salsa Roja

Yield:  A little over 1 quart

Ingredients:

1 28 oz can of whole or diced tomatoes
½ of a yellow onion
2 cloves garlic
1 jalapeno, chopped (add less for a milder taste, remove membranes and seeds as well for less heat)
¼ of a bunch of cilantro – roughly 1 good sized handful
Juice from ½ a fresh lime
½ t kosher salt 

A pinch of sugar
½ t cumin

Directions:

Add all ingredients to a 10 cup capacity food processor.  Pulse until you get your desired consistency. Taste and adjust seasoning as desired. Place in a large container and chill to blend flavors.  When serving bring to room temperature if desired.  Leftovers can be stored in the refrigerator up to three days. 

Pesto Scrambled Eggs

Getting tired of the same old boring scrambled eggs?

Well, I have just the recipe to liven them up!

My pesto scrambled eggs was born out of MGG's love of omelets, and pesto.  He is always eating omelets and scrambled eggs for breakfast.  He's also such a fan of pesto that he tends to choose that sauce with pasta over a red or cream sauce, and loves it mixed with mayo for a zippy sandwich spread.  So let's mix the two and spice up those scrambled eggs!

This is a super simple recipe...but it packs a WOW of a flavor PUNCH!

This year I have a huge basil plant growing, so I have fresh pesto at my fingertips, but you will get a wonderful flavor from a good store bought pesto as well.

So let's whip or whisk (hehe!) some up!

In a medium bowl whisk your eggs and milk until light and fluffy.

 Add butter to a skillet on medium low heat to melt.

Add eggs and allow to cook until they just begin to set about 1 minute. Don't stir them...

Using a spatula stir the eggs gently around the pan, allowing the uncooked eggs to flow to the bottom of the pan.  You can move the skillet around to help with this part! You want to cook these low and slow so the eggs stay tender (you don't want rubbery eggs!).  Season with salt & pepper.

Add pesto and continue to stir the eggs to scramble and incorporate the pesto throughout the eggs.

Add the cheese just prior to being fully cooked.

Stir gently until eggs have set and the cheese is melted. This doesn't take long.

Voila - eggs that are green...(Green eggs and ham anyone?) and oh so tasty!!!

Pesto Scrambled Eggs

Serves 2

4 large eggs

2 T. milk

1 T. butter

salt & pepper

2 t. prepared pesto (fresh or store-bought)

3 T. shredded Monterey Jack cheese

 

In a medium bowl whisk eggs and milk until light and fluffy.

Heat skillet to medium-low heat.  Add butter to melt.  Add eggs and allow to cook until they just begin to set about 1 minute.  Using a spatula stir the eggs gently around the pan, allowing the uncooked eggs to flow to the bottom of the pan.  Season with salt & pepper.

Add pesto and continue to stir the eggs to scramble and incorporate the pesto throughout the eggs.  Just prior to being fully cooked add the cheese.  Stir gently until eggs have set and the cheese is melted about 1 minute.

Serve immediately.