Missy made it through The Bite of Oregon, and is now training for FEAST. Chris Richardson of Smack Dab is in studio and he’s talking all about burgers. Missy gets to try a calzone burger and a teriyaki burger that could change the world. Missy doesn’t want you to miss out on FEAST.
Karen Locke has written a book for people who love spirits. High Proof PDX is a great way to learn all about Oregon Distillers. Karen gives Missy a great cure for hangovers in the form of a cocktail.
Anyone else getting back into the groove? Seeing the leaves fall makes me step back and remember that we have been on a crazy, non stop, stay up late, sleep in, and live outside most of the time roller coaster.
Last week I hopped off the roller coaster, reorganized the pantry, the kitchen fridge, the secondary fridge and garage pantry. I stocked, rotated, and researched recipes. I am Supermomwife!
Here is the thing. Supermomwife has had her metabolism shut off like a spigot. I went from eat what I want to MUST exercise every day otherwise I will gain a pound a day. But what do I do? Cook different meals for everyone? Sigh….NO, please no.
This was a shot in the dark I found a tater toot cheese burger casserole so I slimmed it down INTENSELY. It was great and I added a lot of veggies to assist in getting those vitamins in picky kiddos! Also – this is crust-less to remove the extra carbs as well ans reduced cheese. I think Dad liked it the most. He had the leftovers for breakfast in a whole wheat tortilla!
Hamburger Pie – Meal Planning 101
- 8 eggs
- 3 tbsp milk
- 1 pound lean ground beef
- 1/4 white onion, chopped
- 1 garlic clove, minced
- 1 cup spinach chopped
- 2 tomatoes, chopped with liquid and seeds removed
- 1/2 cup Parmesan - shredded
- Cooking spray
- Cook ground beef in a skillet, when it is almost done, add the onion and garlic. Drain any excess fat and set aside.
- Whisk eggs and milk. Add salt and pepper, tomatoes, spinach, and cheese. Slowly add the beef.
- Put the mixture into a casserole dish,. pie plate or like I did, in a quiche plate with a removable bottom. Spray dish generously with cooking spray, pour into dish and cook for 45 minutes. You may need to cover with foil if the top is getting dark too quickly. You are looking for the center to set, give it a jiggle at 30 minutes, and keep a hawk eye on the pie as it cooks so the top does not over-brown.
Missy is back from vacation just in time for the Game Of Thrones Season finale. Chris Angelus of Right at the Fork and Portland Food Adventures is in studio to talk about his upcoming trip to Barcelona, and Florence.
More with Chris Angelus. What are waffles, and why are they so good? Missy is obsessed. There are a ton of things coming in the next month, and Missy wants you to be aware so you don’t miss out.
It’s game of Thrones night again. Missy is obsessed with Sangria. What is it? Where did it come from? Why is it so tasty? Missy is preparing for her third (or fourth) Hood To Coast. Tips on keeping your grill in great shape.
Missy is building the ultimate bedroom for her daughter, though James thinks it’s really for Missy. Missy is helping you to grill chicken to perfection. Missy has a very easy barbecue sauce you can make in your blender. A new food cart pod has opened in Milwaukie.
Missy went Glamping. Sarah Marshal brought some of her amazing sauces and rubs, AND she has a new book that can help anyone become a superior canner. Josh Alsberg of Rubinette is back, and you won’t believe what he brought.
Josh Alsberg of Rubinette has Stone Fruit on his mind. Peaches, nectarines, and cherries. Tomatoes are blooming and they’re delicious.
Keith Miles is calling from Tennessee to talk about Uncle Nearest Whiskey. Chris Sarls of Oregon Fruit company has brought BEER! and oh yeah, It’s James’ Birthday.
Tyna of Saucy minx BBQ is in the Simple Kitchen and she is amazing. She’s talking Sauces and rubs, and it gets a little crazy.