If You Cook It, They Will Come

Five years ago, to the day as a matter of fact, when I had been blogging for just 2 months, I posted a piece about my favorite holiday, B-T-S (back to school). At the time I was a young(er) stay-at-home mom frazzled by having just (barely) survived another school-less summer of amusing my two sons. They were both in high school, too old for summer camp, dammit. One had his driver's license just for a year and the other just barely had his learner's permit. Curfews were broken, the house was always full of kids coming and going through the front door and sneaking in and out of the basement slider. You see where I'm going here? Yes, back to school was a holiday in my book. In fact, it was a favorite.

 I found this picture used in my B-T-S post on FunnySigns.net. I contacted them and was given permission to use it with attribution.

During those years back to school was a whole big production. New wardrobes were bought, backpacks chosen, lunches paid for, supplies purchased. Through it all, anything I picked out was summarily rejected, as far as I could tell just because I'd picked it. And, of course, cars were fought over. It was pretty clear I was about to stop sharing mine and just plain lose it. I'd have to go shopping for me, if there were ever a spare minute. You and I both know there wouldn't be until school started again.

Just before school started as the level of excitement (me) and dread (them) grew, we also continued a long standing family tradition, something we've been doing since the boys started school. The entire week leading up to their first day, I'd cook all their favorite dinners and bake all their favorite treats. The last night would be saved for their number one favorite meal.

From the time they were little there was always a bit of an argument about what that last supper (so to speak) would be. They were kids so their favorites were pretty basic. College Boy always loved spaghetti with homemade sauce. PurDude generally just wanted a grilled sirloin burger. We'd have to take turns, burger one year and spaghetti another.

I need to mention here that College Boy is my favorite recipe muse. He gives me lots of ideas and even, when I only have a partial recipe in my head, comes up with what it's missing. Which is actually pretty amazing since the only thing he knows how to cook is frozen pizza. And he doesn't even do that right. Don't ask.

Anyway, my muse has been stuck lately. Every time I ask him for an idea for a new recipe, his answer is "spaghetti burgers". Spaghetti burgers? What is that? A burger with spaghetti in the middle? He says a burger with spaghetti as the bun. That wouldn't work, it would fall apart. But the details are my problem, he's stuck asking for a spaghetti burger. I'm stuck on who the hell would eat that (well, my kid would, but besides him)?

Yesterday was the first day of school. And although my boys are older and one of them isn't even here {{sob}}, old habits die hard, I decided to make their favorite dinner. But which one? Spaghetti? Or burger?


College Boy: "Spaghetti Burger!"

And that's when it hit me. A bit (OK quite a bit) of a crazy idea, but I was actually going to make a spaghetti burger. Well, spaghetti and meatball sliders, but I called them spaghetti burgers when I served them so shhhh don't tell. Challenge met, I did my part, I figured it out, the question is whether the family would actually eat them.

Spaghetti and Meatball Sliders

Turns out, when it comes to spaghetti and burgers, if you cook it, they will come.

And when dinner was over there was nary a leftover crumb.

Spaghetti and Meatball Sliders         
                                    ©www.BakingInATornado.com

 
Printable Recipe
 
Ingredients:
1 package slider rolls
1#lean ground beef
1/2# sausage (I use hot sausage)
1 egg
2 TBSP seasoned bread crumbs
3 TBSP grated parmesan, divided
1/2 tsp minced garlic
2 TBSP minced dried onion
1/2 tsp seasoned salt
6 oz spaghetti
1/2 cup plus 1/3 cup Homemade Marinara, divided
1 cup shredded mozzarella
2 TBSP melted butter
1/2 tsp garlic powder
1 tsp dried parsley

Directions:
*Preheat oven to 350 degrees. Lightly grease a 9 X 13 glass baking dish.
*Add together the ground beef, sausage, egg, bread crumbs, 2 TBSP parmesan, minced garlic, dried onion and seasoned salt and mix just until incorporated. Place into prepared dish and bake for 15 minutes. Remove from oven but leave oven on.
*While the meat is cooking, break the spaghetti into about 2 inch pieces. Cook al dente. Mix with 1/2 cup of the marinara and the remaining parmesan. Set aside.
*Using a large spatula, lift one corner of the meat, slide a long platter or a long thin cutting board underneath and remove. Try to keep it in one piece. Carefully, using paper towels, remove the grease from the baking pan and grease with non-stick spray. Blot the meat well.
*Slice the rolls, keeping them attached. Place the bottoms into the baking dish. Keep attached where you can but detach to cover the bottom of the dish. Top with the meat, the remaining marinara and the spaghetti. Sprinkle with the mozzarella, press the tops of the buns onto the cheese.
*Mix together the melted butter, garlic powder and parsley. Brush onto the tops of the rolls. 
*Bake for about 25 minutes until hot and the cheese has melted. Cut into individual sandwiches and serve.

A Stinger-Free Life: Use Your Words

Today’s post is a monthly writing challenge. If you’re new here, this is how it works: participating bloggers picked 4 – 6 words or short phrases for someone else to craft into a post. All words must be used at least once. All of the posts will be unique as each writer has received their own set of words. That’s the challenge, here’s a fun twist; no one who’s participating knows who got their words and in what direction the recipient will take them. Until now.

At the end of this post you’ll find links to the other blogs featuring this challenge. Check them all out, see what words they got and how they used them.
I'm using: family ~ catfish ~ golf ~ girlfriend ~ underwear ~ wiggle
They were submitted by Dawn of Cognitive Script.

                          
I wear underwear. My family prefers that I do. I'm not going to show you a picture as proof, because girlfriend, no one needs to see that. Now I don't wear underwear to golf, but that's only because I don't golf. If I wanted to go for a walk, I don't need to hit a ball every 15 minutes to do it, I'll just walk.

Now if I fished, I'd probably wear plastic underwear or maybe one of those bee keeper suits just to protect myself from catfish. Anything with a stinger, well, count me out. I'm running away from, not running towards and trying to catch. Duh.

I actually learned this lesson about fish and stingers long ago. I'm guessing I was in my teens and my whole extended family was in Florida for an uncle's wedding. We were spending an afternoon on the beach when I saw something truly beautiful in the water. I remember swimming towards it and getting fairly close before my older cousin started screaming something at me about a Man-of-War and to get out of the water. That was the first and last time I went towards anything that stings. From then on, I've done my best to make my life a stinger-free zone.

Now shrimp, that's a whole other story. 

Raspberry Broccoli Salad with Shrimp

Shrimp are not threatening, don't have any stingers that I know of (at least they don't in the grocery store) and are, without a doubt, delish. Of course the grocery store or fish market is the only place I plan to go to catch them. Throwing a net, letting it sink then dragging it up full of muck? Nope, not for me. I might break a nail. 

So here's the plan. I'm going to wiggle into my undies, go for a nice long walk (without spending thousands of dollars on clubs and plaid clothes and greens fees, thank you very much), then I'm going to the grocery store to cast my net for some lovely fresh (peeled and deveined) stinger-free shrimp. It's a hot summer day and I'm in the mood for a nice cold Raspberry Broccoli Salad with Shrimp for dinner.

Here are links to all the other Use Your Words posts:

Cognitive Script
The Blogging 911 
On the Border
 The Bergham Chronicles
Southern Belle Charm
Bookworm in the Kitchen  
Part-time Working Hockey Mom 
Climaxed 
TaylorLife 

Raspberry Broccoli Salad with Shrimp         
                                    ©www.BakingInATornado.com

Printable Recipe

Ingredients:
8 oz fresh snap peas

12 oz large raw shrimp, peeled and deveined 
1 TBSP butter
1 TBSP olive oil
1 clove garlic, minced

1/4 cup apple cider vinegar
1/4 cup seedless raspberry jam
1 TBSP honey
2 TBSP oil
1 clove garlic, minced
1 tsp fresh chopped parsley
salt and pepper

1 bag (1#) broccoli slaw
2 green onions, sliced
1/2 red pepper, chopped
1/2 cup cranraisins
1/4 cup sunflower seeds

Directions:
*Par cook the snap peas, about 2 minutes in the microwave then immediately immerse in ice water to stop the cooking.
*Heat the butter and olive oil and 1 clove garlic in a large skillet over medium high heat until very hot. Add the shrimp in a single layer. Cook for 2 minutes. Turn and cook on the other side until shrimp are completely pink and no longer translucent. Cool completely.
*Whisk together the apple cider vinegar, raspberry jam, honey, oil, garlic, parsley, salt and pepper. 
*Drain the snap peas. Mix them with the broccoli slaw, green onions and red pepper.
*Pour the dressing over the salad, mix, cover and refrigerate for at least 2 hours, mixing well now and then. Once the shrimp has cooled, add to the salad.
*When ready to serve, mix in the cranraisins and sunflower seeds.

Admit You're Happy: August Poetry

I'm testing your faith in me participating in the monthly poetry group again this month. As we always do, we've gotten together and chosen a theme, then set out to meet the challenge of creating something resembling poetry based on that theme. 

When choosing a theme, we tend to go in all different directions from the obvious to the obscure. This month Dawn pulled up a list of bizarre and unique holidays on Google. What did we do before we had Google to tell us that August 5th is both National Underwear Day (I wanted to do this one) and Work Like A Dog Day (when you're a mom, every day is Work Like A Dog Day, not sure I want to write about that)? We learned that August is Catfish month and also Admit That You're Happy Month. Decisions, decisions.

We chose Admit You're Happy Month. Yes, you've been spared the underwear poem. You're welcome. 

Life can be tough, I'm here to say,
major storms turn a sunny day grey.
Not always easy to say hooray,
when often the nays overwhelm the yay.

Kids can turn life upside down.
Car trouble, can't even get to town.
Dentist says you need a crown.
Bills can turn a smile to a frown.

Internet is going wonky,
neighbor's dog just drives you bonky,
laundry's starting to smell fonky,

and look what's growing . . . your badonkey.

Need to be two places at once,
and what's expired? It's your license.
Telemarketers bent on nuisance.
Kids look at you like you're a dunce.

Again, locked yourself out of the house.
School nurse says you must delouse.
Mustard stain right on your blouse.
Bad time for a fight with the spouse.

Go to the kitchen and move those feet,
Sing out loud, turn up the beat.
Bake, make something good to eat,
don't ever question the power of sweet.

Life can be tough, I'm here to say,
major storms turn a sunny day grey.
Here's a hint as you find your way,
admit you're happy. Every day.

Coffee Cinnamon Breakfast Rolls

Before you go, click on these links to more poetry by some of my friends:

Dawn of Cognitive Script shares Can I "Admit You're Happy.


Lydia of Cluttered Genius shares "Ok, I'm Happy".

 Diane of On The Border shares Admitted. 

Coffee Cinnamon Breakfast Rolls        
                                    ©www.BakingInATornado.com

Printable Recipe

Ingredients:
5 TBSP butter, softened
4 1/2 tsp brewed coffee
1 tsp espresso powder
6 TBSP brown sugar
3 tsp cinnamon
1 Pillsbury Crescent Dough sheet

1/2 cup powdered sugar
2 TBSP Kahlua (can substitute 2 TBSP brewed coffee)

Directions:
*Preheat the oven to 350 degrees. Grease a 10 inch pie plate well.
*Beat the butter, 4 1/2 tsp coffee, espresso powder, brown sugar and cinnamon until smooth.
*Flour your counter and roll out the crescent dough sheet to about 15 inches long and 12 inches wide.
*Carefully, so as not to rip the dough, spread the butter mixture onto the dough. Leave about 1/2 inch margin along the edges. 
*Starting with the long end closest to you, tightly roll the dough up until you have a tube. Slice into 12 equal pieces.
*Place the rolls, open sides down and up, into the prepared pie plate. Bake for about 15 minutes.
*Mix the powdered sugar with the Kahlua (or 2 TBSP brewed coffee). Drizzle over the rolls and serve.