Cabbage Wraps

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I have never made or eaten cabbage wraps, but this week in my goal to make a different dish everyday I thought, WHY NOT? My original inspiration was a deconstructed crockpot version. After reading it more closely I decided if I was going to make the dish then I should DO IT! The real way. All I knew was that it was a meat mix rolled in cabbage leaves and cooked. I found further inspiration from a Martha recipe as well as Smitten Kitchen. In true form I took a little from each and made my own. Here goes!

1 onion, diced

2 carrots, diced

2 apples, diced

2 T olive oil

1 lb ground turkey

2 T tomato paste

1 c rice, cooked

salt & pepper to taste

2 t paprika

garlic

1 head of cabbage

1 28 oz can tomato sauce

Remove core from cabbage and place in large bowl and pour boiling water over top, cover with towel, allow to steam/cook for 10 mins. Add 1 T olive oil to a deep/wide sauté pan; sauté veggies and place in bowl. Brown turkey; add to bowl. Stir in tomato paste, rice, spices.  Remove cabbage leaves, one by one and dry between paper towels. Roll meat mix in leaves. Place back in sauté  pan, top with tomato sauce. Bring to boil, reduce heat and simmer for 45 mins.

This was actually really quit tasty! I was really surprised.

Enjoy!

Mama Bird

Coffee/Bourbon Pork Chops

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I had some great looking pork chops that I picked up at the new Lowes Grand Opening and wanted to try something different! I was in the process of making my fav chocolate chip cupcakes and had an extra cup of coffee so I thought, ummm… coffee, bourbon, molasses (I used this crazy syrup/molasses like ingredient called Steen’s Pure Cane Syrup which our good friend Matt brought us from Louisiana. It is crazy thick, I had to take a pic for you all to see!!

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Here is what I used:

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1 cup cooled coffee

1/4 c bourbon

1/4 c steen’s syrup (or molasses)

1 T whole grain mustard

2 T apple cider vinegar

2 cloves garlic, crushed

fresh thyme

salt & pepper to taste

Mix all ingredients, salt & pepper the chops and put in gallon plastic bag. Marinate overnight or longer! Hubs grilled on the gas grill you could use grill pan or whatever works best for you. We had these fantab carrots with the pork. A great side!

xoxo, Mama Bird

Carrots, carrots & more carrots

Fan-tab carrots! I, who would tell you that I do not even care for cooked carrots have found & of course adapted to fit my fam a terrific and oh so easy little side dish that goes with practically everything.
1 lb bag of mini carrots
1 Tb butter
1 Tb brown sugar
2 tsp fresh grated ginger
sea salt & fresh ground pepper
In large preferably non-stick skillet, melt butter, add sugar then ginger & carrots. Season with salt & pepper saute for 2 min then add 1 cup water bring to boil and cook until fork tender. Liquid will reduce a make a syrup. They are yum-eeee. My 2 yr old LOVED these, he kept asking for more!

For more great VEGGIE Recipes GO HERE!!

Tori Darlin’s Thanksgiving Casserole

Thanksgiving Casserole was a dish that Tori Darlin’ shared with us our senior year of college when we decided to do a Thanksgiving FRIENDS Dinner prior to going home to celebrate the holiday with our families. We had a house full as we lived in this huge rock house and had all our besties over. This is a great twist on your traditional squash casserole. Enjoy!

1 8 oz sour cream

1 can cream of chicken soup

4 oz Vermont white cheddar cheese, shredded

Pepperidge Farm Herb Stuffing

3 medium squash, sliced

3 med zucchini, sliced

1 onion, chopped

2 carrots, shredded

Steam veggies, sprinkle bottom of casserole dish with stuffing then mix all other ingredients & pour in casserole. Bake at 325 for 40 min covered. Uncover top with stuffing cook 10-15 more mins. Yummy!

Ivy’s Carrot Soup

When you see the title of my post Carrot Soup it may not be the 1st thing you want to try, but let me tell you this soup is AMAZING!! When my girlfriend got married our this was the starter that the “aunts” served at the Bridesmaid luncheon. It was so yummy that we all wanted to know what it was. Never did anyone think Carrots! For the record I thought Butternut Squash. It is so rich, velvety and just awesome. I dare you to tell me otherwise. It is even Man approved, just don’t mention what it is exactly!!
This is a great addition to any fall meal! ENJOY!!

Cream of Carrot Soup
2 lbs. carrots, thinly sliced
1 ¼ cups chopped onion
1 cup sliced celery
¼ cup butter, melted
3 1/3 cups chicken broth
2/3 cup half and half

Sauté carrots, onion, and celery in butter apx 10 minutes. Add broth; bring to boil. Cover, reduce heat, simmer 20 min. Remove from heat and cool 10 min.Place half of mixture in electric blender; blend until smooth. Repeat with remaining mixture. Return to pan. Stir in half n half, and cook just until soup is thoroughly heated. DO NOT BOIL. Garnish with parsley and dollop of sour cream.