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Pug and Tater's

From Home With Love

Meredith

Mediterranean Quinoa Salad

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This summery, light and refreshing salad is a complete side dish to complement anything you put on the grill. It would also be a healthy choice to bring to a party or BBQ. Since it’s packed with protein, it can easily hold up as a meatless meal all by itself. If you like olives (unlike me), those would be a good addition as well.

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Mediterranean Quinoa Salad
Prep Time
20 mins
Cook Time
20 mins
 
Ingredients
  • 1 cup quinoa cooked to package directions
  • 1 (15 oz.) can garbanzo beans rinsed and drained
  • 2 avocados chopped
  • 1 English cucumber peeled and chopped
  • 1 red bell pepper chopped
  • 1 pint cherry tomatoes halved
  • 1/2 red onion chopped
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 lemon juiced and zested
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 4 oz. feta cheese crumbled
Instructions

  1. In a large bowl, combine quinoa and next six ingredients.

  2. In a mason jar, add olive oil thru freshly ground pepper. Shake well to mix.

  3. Pour dressing on top of salad and stir to combine. Top with feta cheese. Serve immediately or refrigerate for later.

Poppyseed Bread

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Poppyseed Bread comes together in no time and will be a new favorite in your house. It’s delicious and makes two loaves at once, which is a good thing because the first one will be gone in no time. This makes great gifts for friends, neighbors, and teachers anytime of the year. It freezes well too.

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Poppyseed Bread
Prep Time
10 mins
Cook Time
1 hr
 
Servings: 2 loaves
Ingredients
  • 3 cups all purpose flour
  • 2 1/4 cups sugar
  • 1/4 cup poppyseeds
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups almond milk
  • 1 cup plus 2 T. vegetable oil
  • 3 eggs
  • 1 1/2 teaspoons almond extract
  • 1/3 cup sugar
  • 2 tablespoons orange juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
Instructions

  1. Preheat oven to 350°. Spray two 5×9 inch bread loaf pans with cooking spray.

  2. In a large bowl, stir together the flour and next four ingredients.

  3. Add the almond milk through the 1 1/2 teaspoons almond extract and mix well to combine.

  4. Pour evenly into the two loaf pans. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

  5. In a small bowl, combine the 1/3 cup sugar and next three ingredients. Drizzle over bread while still hot. Let cool and enjoy.

Spinach and Mushroom Frittata with Goat Cheese

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Serve this hearty spinach and mushroom frittata at your next brunch. Full of flavor and gluten free, it’s much healthier than it tastes!

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Spinach and Mushroom Frittata with Goat Cheese
Servings: 6 servings
Ingredients
  • 2 1/2 cups frozen hash brown potatoes thawed
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • 1 teaspoon freshly ground pepper divided
  • 8 oz. crimini mushrooms thinly sliced
  • 1 cup onion chopped
  • 4 oz spinach chopped
  • 1 teaspoon dried thyme
  • 1 clove garlic minced
  • 6 eggs beaten
  • 4 oz goat cheese crumbled
Instructions

  1. Preheat oven to 375°.

  2. In a medium bowl, combine potaoes, 1 T. olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Press potatoes into the bottom and sides of a 10 inch deep dish pie pan coated with cooking spray. Bake for 10 minutes.

  3. In a large skillet, heat remaining 1 T. olive oil over medium heat. Add mushrooms and onions and cook for about 6 minutes or until tender.

  4. Add the remaining salt and pepper, spinach, thyme and garlic. Cook for a few more minutes until spinach wilts. Cool slightly then stir in eggs and goat cheese.

  5. Pour mushroom mixture over potatoes. Bake for 30 minutes or until eggs are set.

  6. Cool for 5 minutes before serving.

Adapted from myrecipes.com.

Mississippi Mud Cake

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If you are a fan of chocolate and marshmallows, try these – they will not disappoint! Simple to make and always a crowd-pleaser, Mississippi Mud Cake will become one of your new favorite go-to desserts!

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Mississippi Mud Cake
Prep Time
15 mins
Cook Time
40 mins
 
Ingredients
  • 1 cup pecans chopped
  • 1 cup butter
  • 4 oz. semisweet chocolate chopped
  • 2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 (10.5 oz.) bag miniature marshmallows
  • 1/2 cup butter
  • 1/3 cup unsweentened cocoa
  • 1/3 cup milk
  • 1 lb. powdered sugar
  • 1 teaspoon vanilla extract
Instructions

  1. Preheat oven to 350°. Grease a 15x10x1 inch jelly roll pan.

  2. Place pecans on a baking sheet and bake for 8-10 minutes until toasted.

  3. In a large microwavable bowl, microwave 1 cup butter and semisweet chocolate for 1-2 minutes or until melted, stirring every 30 seconds.

  4. Whisk sugar and next 5 ingredients into chocolate mixture.

  5. Pour batter into pan and bake for 20 minutes.

  6. Remove from oven and sprinkle with marshmallows. Bake for 8-10 more minutes or until golden. While marshmallows bake, prepare chocolate icing.

  7. In a medium saucepan, combine 1/2 cup butter, 1/3 cup unweeentened cocoa and milk. Cook over medium heat, stirring contstantly for about 2 minutes after butter is melted until slightly thickened. Remove from heat.

  8. With an electric mixer, beat in the powered sugar and vanilla at medium-high speed until smooth. Drizzle over warm cake and sprinkle pecans on top.

Adapted from Southern Living magazine.

Pecan Crusted Salmon

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This tasty salmon dish is easy enough to make for a quick weeknight meal, but impressive enough to entertain guests.

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Pecan Crusted Salmon
Prep Time
10 mins
Cook Time
15 mins
 
Servings: 4 servings
Ingredients
  • 1/2 cup pecans chopped
  • 1/2 cup fresh Italian parsley chopped
  • 1/2 cup panko bread crumbs
  • 2 tablespoons butter melted
  • 4 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 4 6 oz. salmon filets
Instructions

  1. Preheat oven to 450°.

  2. In a small bowl, combine the pecans, Italian parsley and bread crumbs.

  3. In another small bowl, combine the butter, honey and Dijon mustard.

  4. Line a baking sheet with parchment paper and place salmon on top.

  5. Spread the butter mixture on the salmon filets, then top with the bread crumb mixture.

  6. Bake for 10 to 15 minutes until the salmon flakes easily.

Adapted from Boston uncommon cookbook.

Greek Turkey Burgers

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My family loves these tasty greek turkey burgers. The roasted red pepper spread is a welcoming change from ketchup. If you’re a fan of them, make sure to the add banana peppers for an extra punch of flavor. Serve these on ciabatta rolls – regular hamburger buns don’t hold up well.

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Greek Turkey Burgers
Servings: 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1/2 cup red onion chopped
  • 2 cloves garlic chopped
  • 1 20 oz. package ground turkey
  • 1 10 oz. box frozen spinach
  • 1/4 lb. feta crumbled
  • 1 tablespoon grill seasoning
  • 1 teaspoon dried oregano
  • 1 12 oz. jar roasted red peppers drained
  • 1/4 cup Italian parsley
  • 2 tablespoons tomato paste
  • 6 ciabatta rolls
Instructions

  1. In a small skillet, saute the red onion and garlic in the olive oil for about 5-7 minutes until soft.

  2. Defrost the spinach and squeeze out the water.

  3. In a large bowl, mix the ground turkey, spinach, onions and garlic mixture, feta, grill seasoning and oregano. Form into 6 burgers.

  4. Grill burgers until they are completely cooked through.

  5. While burgers are cooking, put the roasted red peppers, parsley and tomato paste into a food processor and process until smooth. Season with salt and pepper.

  6. Place the burgers on the rolls. Top with the roasted red pepper spread and any of the following: sliced tomatoes, sliced cucumbers, sliced red onions, arugula and banana peppers.

Apple Crisp

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Apple crisp reminds me of cool fall nights. This one is super easy to prepare and the kids can even get involved. I recommend doubling the topping if you’re going to have little helpers – it always seems to disappear. Serve warm with a scoop of vanilla ice cream.

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Apple Crisp
Ingredients
  • 4 cups apples cored, peeled and sliced
  • 1/4 cup orange juice
  • 1 cup sugar
  • 3/4 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter softened
Instructions

  1. Preheat oven to 375°. Butter a 9 inch pie pan.

  2. In a bowl, stir together the sugar, flour, cinnamon and nutmeg. With a pastry cutter or two forks, cut in butter until combined.

  3. Place apples in pie pan. Drizzle with orange juice. Crumble topping on top of apples.

  4. Place pie pan on a rimmed cookie sheet to catch any overflowing juices. Bake for 45 minutes. Let cool slightly and serve warm.

Pumpkin Muffins

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These easy and delicious pumpkin muffins freeze well and can be quickly microwaved for busy mornings. This same recipe can make 2 loaves of pumpkin bread if you prefer – simply bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

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Pumpkin Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 24 muffins
Ingredients
  • 3 1/2 cups flour
  • 2 1/2 cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 15 oz. can pumpkin
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 eggs
Instructions

  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, stir together all the ingredients.

  3. Pour into 24 greased muffin tins.

  4. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Quinoa and Kale Salad

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This light and refreshing salad is perfect in the summer for lunch, as a side dish, or even as an easy meatless dinner.

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Quinoa and Kale Salad
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Ingredients
  • 1 3/4 cup water
  • 1 cup quinoa
  • 1 15 oz. can garbanzo beans drained and rinsed
  • 2 cups cherry tomatoes halved
  • 2 cups cucumber diced
  • 1 cup feta cheese crumbled
  • 1/4 cup shallots finely chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup olive oil
  • 1 5 oz. package baby kale mix roughly chopped
  • 1/4 cup pine nuts toasted
Instructions

  1. Bring water to a boil in a small sauepan. Add quinoa, cover and reduce to low. Cook for 15 minutes or until liquid is absorbed.

  2. In a large bowl, put cooked quinoa, garbanzo beans, tomates, cucumbers, feta and shallots.

  3. In a seperate bowl, whisk together red wine vinegar, lemon juice, honey, salt and pepper. Slowly whisk in olive oil. Pour over the quinoa mixture.

  4. Add the chopped kale and toss to combine. Top with the toasted pine nuts. Serve immediately and refrigerate any leftovers.

Bacon Wrapped Jalapeno Poppers

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These addictive poppers are baked in the oven, so they’re healthier than the more common fried ones, but maybe even more delicious. They’re perfect to bring to your next happy hour or tailgating party.

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Bacon Wrapped Jalapeno Poppers
Prep Time
20 mins
Cook Time
25 mins
 
Course: Appetizer
Ingredients
  • 6 jalapeno peppers
  • 6 slices bacon cut in half widthwise
  • 4 oz cream cheese softened
  • 1/2 cup cheddar cheese shredded
  • 1/2 teaspoon garlic powder
Instructions

  1. Preheat oven to 400°F.

  2. Slice each jalapeno pepper in half lengthwise, removing seeds and membranes.

  3. In a bowl, combine cream cheese, cheddar cheese and garlic powder.

  4. Stuff each pepper with the cheese mixture. Wrap a half bacon slice around each pepper and secure with a toothpick.

  5. Place peppers on a baking sheet and bake for 20 to 25 minutes until the cheese is starting to brown on top.

  6. Turn the broiler on and broil for a few minutes to get the bacon crispy. Enjoy warm.

Adapted from Savory Tooth.