Updates on My Haus

This gallery contains 13 photos.

We had to help find this fella a new home, within a day. I had it re-homed, by a friend, within 31 minutes of my post. He has a new family and is safe. My second rescue. Here’s my first. I saved her from freezing to death. She is now Bettie Lou and lives with my […]

I’m Into Colorful Food, These Days

Delicious Vegies

Delicious Veggies

I’ve been finding packages and bags of colorful food, lately. Especially in the smaller markets. Heirloom is what is usually used to label and describe them. They come in yellows, reds, purples, greens, oranges, and original. So far, we have found them to be amazingly full of flavor. Like the food x10. Potatoes, carrots, and vegetable medley, like the one pictured here. I added cubed quash and beets, for the heck of it, and roasted them in the oven. All you need for roasting is EVOO and a little fresh cracked pepper and sea or kosher salt. We pan fried some cheese papusas, to accompany the veg. Simple and super yummy.



Mmmm Mmmm Baked Mac n Chz

My second attempt at making macaroni and cheese was a phenomenal success. Not that the first was bad. Last year, we had experimented with several ingredients and prepared it several different ways. None of them were amazing. They were all dry. I realize that, every now and then, I crave the Kraft crap. I realize it has the nutritional value of a Crayola Crayon, but I do think about it. I do realize that I will not ever be able to simulate the yellow dyed sauce, but we can try. Think about Fondue. It’s creamy and cheesy, right? There are ways around this!

So, last night I made my second Baked Mac n Chz, ever. The response has me still smiling, this morning. It was the best batch, ever. And the best tasting, of all. Wow! What did I do? I’ll tell you. I layered my ingredients. I used three cheeses, Making sure to grate the cheddar. The grated cheese is key. You start layering the cheeses, and whatever else, with the cooked mac. I layer spinach, and I saute mushrooms to mix with the elbows. Lastly, I covered the top with prosciutto ham and popped it in the oven for about 20. min. It turned out super cheesy and super delicious.



Super Cheesy Mac n Chz with Prosciutto

Super Cheesy Mac n Chz with Prosciutto

School Food Made Grown Up

Do you remember the school food menu? I know a lot depends on which county, and what not. I was a part of the lunch ticket program for Clark County, in elementary. You could use them for breakfast, which was donuts, cinnamon buns and white or chocolate milk. And for lunch we had a schedule, so we could see ahead of time if the dreaded ‘Porkie Pie’ would be thrown our way. I do miss the sickening sweet donuts that left a wax film on the roof of your mouth.

Then there was Jr. High. The big time menu. I seriously looked forward to this crap-tastic buffet of food products, because my mom made us eat healthy. We were poor, and health food was cheap, back then, and gross. Our school menu grew to a wider selection of pastries and sugared cereals to hot breakfast sandwiches of eggs, processed cheese and ham on a hamburger bun, for the mornings. For lunch, I was a little persnickity weirdo. I’d have about $5 to spend, so I would find out what the lunch special was, and choose. If it was burgers (I do not eat ground beef or hot dogs.), I would buy a chocolate shake, two chocolate chip cookies, soggy salted fries (so greasy you could slip and fall on one) side of ranch, and a piece of plastic pizza. I say plastic, because the cheese seemed fake. We would take napkins and lay them on the pizza to absorb the grease. I took that free time to prepare my ice cream shake sandwich and fries with ranch. I would then add fries on top of the pizza and eat them with ranch. That was a ritual, and it caught on quick. Our ranch was delicious.

The specials we did eat had amazing names, like The Big Virginian, The Big Texan, and The Big Nevadan. We can’t remember exactly what the last two were; we know one was a big old burger with the works, and one may have been BBQ pulled pork. We don’t know. It was the Big Virginian and the French bread pizza we loved. The Virginian was a shaved ham sandwich with yellow cheese sauce on an onion bun. That thing was so damn good! Well, we managed to make our version of the French bread pizza. We tried one with a Ciabatta roll, but it is not the same density as French bread.

Homemade Adult French Bread Pizza with creamy tomato sauce, feta and spinach chicken sausage.

Homemade Adult French Bread Pizza with creamy tomato sauce, feta and spinach chicken sausage.

The best part is that you really can’t screw this up. As for the Big Virginian? We will be working on that process until we get it right. This will be try number three.

MCM Salmon Patty and Fixins

MCM Salmon Patty and Fixins

This photo makes me giggle, a bit. I have been cutting out as many starches as I can, so everything is prepared ‘protein style’. The salmon patties, from Trader Joe’s, are really good. The fixins consist of sweet onion, heirloom tomatoes, avo, romaine, black olives, and Havarti. I was channeling my 70’s Sunset Magazine for photo inspiration. Yummy!

Grilled Portobello Caps with Sauteed Spinach and Tomatos

Grilled Portobello Caps with sauteed Spinach and Tomatos

This is probably my favorite Portobello recipe. I added fontina chz and avocado. I copied this recipe from the Macaroni Grill’s Polo Portobello. We just eliminated the demi-glaze. We still you chicken, from time-to-time. That’s when I like to use a smoked chz. On the side, we have deviled egg potato salad with dill. Yummy!