Super Bowl Weekend

That's right! It's finally here! The biggest weekend in sports! I love the Super Bowl! Even when it's a year like this one when my beloved Steelers aren't in the fight, I still enjoy every minute. In fact, sometimes, not having a team in the "race" makes for a more relaxed night! I can just sit back, watch the game, laugh at the commercials, and most of all...EAT the food!

Let's face it, for those of you who don't even care about the game, you will still attend the party for the food! The wings, pizza, chili...all the usual suspects! It seems every year the food aspect of the night gets bigger and bigger, almost starting to over shadow the game itself. Almost.

Today I've got something that would be perfect for your game day table. But they are also great for a simple dinner idea too. In fact, I served these with the soup I shared yesterday; and they made for something different and unique for dinner.

Bacon....cream cheese....crescent rolls. How bad could it be? I think your Super Bowl guests would go crazy for them! And they are nice for the host/hostess too because they can be made ahead of time, set in the fridge and baked off once guests are famished from all the screaming at the television!

Enjoy your football weekend, however you are experiencing it. Everyone from die hard fans to those who don't know a first down from a fumble can all agree on one thing...it's a great foodie party!

Bacon and Chive Pinwheels
2 cans (8 ct. each) crescent rolls
2 (2.5 oz) bags real bacon bits
1 (8 oz) tub chive cream cheese

Preheat oven to 375. Unroll each can of rolls into rectangles. You will have 4. Press perforations together, sealing. Using a butter knife, spread cream cheese over each rectangle. Evenly sprinkle bacon over each. Starting at one short end, roll each up, pressing gently to adhere each layer. Using a serrated knife, cut each roll into 5 pieces. Lay on ungreased baking sheet, cut side up. Bake 15-20 minutes until golden brown.

Shared on The Country Cook Feb. 1, 2013
Shared on Make Ahead Meals Feb. 4, 2013

Appetizer at Very Good Recipes
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That's right! It's finally here! The biggest weekend in sports! I love the Super Bowl! Even when it's a year like this one when my beloved Steelers aren't in the fight, I still enjoy every minute. In fact, sometimes, not having a team in the "race" makes for a more relaxed night! I can just sit back, watch the game, laugh at the commercials, and most of all...EAT the food!

Let's face it, for those of you who don't even care about the game, you will still attend the party for the food! The wings, pizza, chili...all the usual suspects! It seems every year the food aspect of the night gets bigger and bigger, almost starting to over shadow the game itself. Almost.

Today I've got something that would be perfect for your game day table. But they are also great for a simple dinner idea too. In fact, I served these with the soup I shared yesterday; and they made for something different and unique for dinner.

Bacon....cream cheese....crescent rolls. How bad could it be? I think your Super Bowl guests would go crazy for them! And they are nice for the host/hostess too because they can be made ahead of time, set in the fridge and baked off once guests are famished from all the screaming at the television!

Enjoy your football weekend, however you are experiencing it. Everyone from die hard fans to those who don't know a first down from a fumble can all agree on one thing...it's a great foodie party!

Bacon and Chive Pinwheels
2 cans (8 ct. each) crescent rolls
2 (2.5 oz) bags real bacon bits
1 (8 oz) tub chive cream cheese

Preheat oven to 375. Unroll each can of rolls into rectangles. You will have 4. Press perforations together, sealing. Using a butter knife, spread cream cheese over each rectangle. Evenly sprinkle bacon over each. Starting at one short end, roll each up, pressing gently to adhere each layer. Using a serrated knife, cut each roll into 5 pieces. Lay on ungreased baking sheet, cut side up. Bake 15-20 minutes until golden brown.

Shared on The Country Cook Feb. 1, 2013
Shared on Make Ahead Meals Feb. 4, 2013

Appetizer at Very Good Recipes
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Avocado Ambassador

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

Yes, that's right, I love avocados so much, I would consider myself an ambassador for the little green gems! So I'm always excited when my friends at Avocados from Mexico have something new and fun to share!

I love cooking with avocados. From guacamole (my favorite) to using them in salads and appetizers, I love finding new and interesting ways to include them in my diet. Heck, I love them so much, I can simply slice one, add a little sea salt and give me a fork!

If you love avocados as much as I do, during the month of February you can share that passion with your friends and family via the Share the Avocado Love Facebook app.
If you are a fellow blogger, you can get a cute badge for your blog. Or maybe send a virtual gift to your friends who might be avocado obsessed themselves! Or even add a new ringtone to your phone! Look at the cute new screen saver I just downloaded:

If that's not enough ways to scream "I'm a fan", there is also an Avocados from Mexico Cafe Press store where you can purchase everything from tshirts to kitchenware to show off your dedication to the delicious green fruit! (Yes, they are a fruit in case you are wondering!)
For me, it was quite simple to choose which item I wanted to treat myself with. What a better way for a foodie to show off my love than with a platter to serve all my favorite avocado dishes on. Isn't it cute?

 What a great addition to my kitchen for my next party where I'm serving one of my favorite foods!

If you love avocados as much as I do, be sure to join the #iloveavocados Twitter party on February 7th from 3 and 4pm EST. Just follow @guacgrl or hashtag #iloveavocados to be part of the fun!

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

Yes, that's right, I love avocados so much, I would consider myself an ambassador for the little green gems! So I'm always excited when my friends at Avocados from Mexico have something new and fun to share!

I love cooking with avocados. From guacamole (my favorite) to using them in salads and appetizers, I love finding new and interesting ways to include them in my diet. Heck, I love them so much, I can simply slice one, add a little sea salt and give me a fork!

If you love avocados as much as I do, during the month of February you can share that passion with your friends and family via the Share the Avocado Love Facebook app.
If you are a fellow blogger, you can get a cute badge for your blog. Or maybe send a virtual gift to your friends who might be avocado obsessed themselves! Or even add a new ringtone to your phone! Look at the cute new screen saver I just downloaded:

If that's not enough ways to scream "I'm a fan", there is also an Avocados from Mexico Cafe Press store where you can purchase everything from tshirts to kitchenware to show off your dedication to the delicious green fruit! (Yes, they are a fruit in case you are wondering!)
For me, it was quite simple to choose which item I wanted to treat myself with. What a better way for a foodie to show off my love than with a platter to serve all my favorite avocado dishes on. Isn't it cute?

 What a great addition to my kitchen for my next party where I'm serving one of my favorite foods!

If you love avocados as much as I do, be sure to join the #iloveavocados Twitter party on February 7th from 3 and 4pm EST. Just follow @guacgrl or hashtag #iloveavocados to be part of the fun!

reade more... Résuméabuiyad

Sundried Tomato and Olive Cheese Spread

Do you need a great appetizer to take to a Super Bowl party this weekend? Or something to round out your party menu? This cheese spread would fit the bill nicely. I really liked it cause it different than most cheese spreads - the tang of sundried tomatoes and feta against the creamy cream cheese really makes it special. I loved this on wheat thins and pretzel thins, but it would be great on any cracker or with crudites as well.

Start by preparing the tomatoes - place some boiling water in a large measuring cup, and add the tomatoes.

Let these sit for about 10 minutes or so to soften. Meanwhile, place the softened cream cheese in a medium bowl and stir it up until it's smooth. Add in the garlic, and onion.

Drain the tomatoes, then chop them up along with the olives. Add them to the cream cheese.

Stir it all up, then gently stir in the feta.

All ready for the party!

You can make this up to 2 days ahead to help blend the flavors. If it's been chilled, let it sit at room temperature for about an hour before serving.

One year ago: Oven Baked Ham and Swiss Sandwiches (another great party idea!)
Two years ago: Pasta with Brussels Sprouts and Bacon
Three years ago: Shrimp Nachos (and yet another great party food!)

Find more great ideas at Full Plate Thursday, Thursday's Treasures, Recipe Box, Foodie Friday, Food on Fridays, Food Glorious Food, Foodie Friday (#2).

Sundried Tomato and Olive Cheese Spread

1 cup sun-dried tomatoes (not packed in oil)
1 8-ounce package cream cheese, room temperature
1/2 tsp. minced garlic
2.25 oz. can sliced black olives
1/4 cup chopped red onion
1/4 cup feta cheese crumbles

Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.

Stir cream cheese in a medium bowl until smooth. Mix in garlic, olives, onion and sun-dried tomatoes. Stir in feta. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Do you need a great appetizer to take to a Super Bowl party this weekend? Or something to round out your party menu? This cheese spread would fit the bill nicely. I really liked it cause it different than most cheese spreads - the tang of sundried tomatoes and feta against the creamy cream cheese really makes it special. I loved this on wheat thins and pretzel thins, but it would be great on any cracker or with crudites as well.

Start by preparing the tomatoes - place some boiling water in a large measuring cup, and add the tomatoes.

Let these sit for about 10 minutes or so to soften. Meanwhile, place the softened cream cheese in a medium bowl and stir it up until it's smooth. Add in the garlic, and onion.

Drain the tomatoes, then chop them up along with the olives. Add them to the cream cheese.

Stir it all up, then gently stir in the feta.

All ready for the party!

You can make this up to 2 days ahead to help blend the flavors. If it's been chilled, let it sit at room temperature for about an hour before serving.

One year ago: Oven Baked Ham and Swiss Sandwiches (another great party idea!)
Two years ago: Pasta with Brussels Sprouts and Bacon
Three years ago: Shrimp Nachos (and yet another great party food!)

Find more great ideas at Full Plate Thursday, Thursday's Treasures, Recipe Box, Foodie Friday, Food on Fridays, Food Glorious Food, Foodie Friday (#2).

Sundried Tomato and Olive Cheese Spread

1 cup sun-dried tomatoes (not packed in oil)
1 8-ounce package cream cheese, room temperature
1/2 tsp. minced garlic
2.25 oz. can sliced black olives
1/4 cup chopped red onion
1/4 cup feta cheese crumbles

Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.

Stir cream cheese in a medium bowl until smooth. Mix in garlic, olives, onion and sun-dried tomatoes. Stir in feta. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

reade more... Résuméabuiyad

I Make No Apologies

If you are reading this thinking "Please don't let her be sharing yet another Crock Pot soup recipe"...please look away now. I am sorry to disappoint you, but yes, once again I am here to offer something yummy and warm that cooks itself!

But I also know many of you are thinking "Yay....another Crock Pot soup~ I can always use one more!" If you fall into that category, welcome to my world! I can just never get enough of them! On the day I made this, it was snowing, cold and it was such a comfort to have this on the counter simmering away all day long. It was almost picturesque! I don't know about you, but this time of the year tends to put me in a rut. The holidays are over, my birthday isn't until the end of February, and they seem to be the longest, coldest, darkest weeks of the year, which tend to affect my mood. But knowing supper is something warm, both for the body and soul, helps to cheer me up while filling me up!

So if you don't need another slow cooker soup, please come back tomorrow to see what I served with this, it will be worth it. But I will make no apologies for sharing this delicious recipe, for some days, a warm bowl of soup is the only think to look forward to!

Ham, Bean and Tomato Soup Adapted from Fix It and Forget It
2 c. 12-bean soup mix
1 lb. diced ham
2 c. chicken broth
6 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can tomatoes with green chilies, undrained
Salt and Pepper to taste

Place beans in slow cooker, OFF, and cover with water. Soak over night. The next day, drain beans well. Place back in slow cooker. Add all other ingredients. Cook on HIGH 4 hours. Lower heat to LOW and cook 3 additional hours.
*NOTE* I like to serve this with some whole wheat Texas toast croutons. Simply butter both sides of a bread, toast in skillet. Cut into bite sized pieces.

Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Soup at Very Good Recipes
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If you are reading this thinking "Please don't let her be sharing yet another Crock Pot soup recipe"...please look away now. I am sorry to disappoint you, but yes, once again I am here to offer something yummy and warm that cooks itself!

But I also know many of you are thinking "Yay....another Crock Pot soup~ I can always use one more!" If you fall into that category, welcome to my world! I can just never get enough of them! On the day I made this, it was snowing, cold and it was such a comfort to have this on the counter simmering away all day long. It was almost picturesque! I don't know about you, but this time of the year tends to put me in a rut. The holidays are over, my birthday isn't until the end of February, and they seem to be the longest, coldest, darkest weeks of the year, which tend to affect my mood. But knowing supper is something warm, both for the body and soul, helps to cheer me up while filling me up!

So if you don't need another slow cooker soup, please come back tomorrow to see what I served with this, it will be worth it. But I will make no apologies for sharing this delicious recipe, for some days, a warm bowl of soup is the only think to look forward to!

Ham, Bean and Tomato Soup Adapted from Fix It and Forget It
2 c. 12-bean soup mix
1 lb. diced ham
2 c. chicken broth
6 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can tomatoes with green chilies, undrained
Salt and Pepper to taste

Place beans in slow cooker, OFF, and cover with water. Soak over night. The next day, drain beans well. Place back in slow cooker. Add all other ingredients. Cook on HIGH 4 hours. Lower heat to LOW and cook 3 additional hours.
*NOTE* I like to serve this with some whole wheat Texas toast croutons. Simply butter both sides of a bread, toast in skillet. Cut into bite sized pieces.

Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Soup at Very Good Recipes
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It's Official, We Are Fiends

Pasta. Just the word makes me smile. I just can't get enough of the stuff. I'm convinced I must have been named Isabella and lived in some quaint Italian village in my past life! And I have passed this obsession onto my son. Well, to be fair, he didn't really have a fighting chance because he got the pasta gene from both parents, since Mr. Everyday loves it just as much as I do. I'm not kidding, these boys could eat spaghetti 7 nights a week and twice on Sunday and be totally happy. But as much as we love the stuff, I do try to limit it to one dinner per week. For us, yes it's a favorite, but it's also an indulgence and I don't ever want that feeling to get stale or "old".

So, when I was flipping through my latest Gooseberry Patch book, I was so excited to see an entire section dedicated to Italian! This is one of the two books released this month that I am so lucky to have recipes in! (And you can win a copy of yourself in my latest GIVEAWAY! Click here for for details!)

The minute I saw this recipe I was super excited because it had a little something for each of us. See, the boys truly prefer a red sauce while I tend to be a cream fan. But this has the best of both worlds because it's what I like to call a "blush" sauce. No, that's not a technical term, but it makes sense to me! You take the two, mix them, and it looks as if the pasta is blushing.

This was a big hit! We ate the entire pot, and loved every single bite. With the Alfredo sauce you might think it would be a little heavy, but it's truly not. It's rich, and deep in flavor, but doesn't "sit" heavy after you eat it.  Plus, it's not one of those pasta dishes that has sauce on the first two bites, but the rest is bare. This sauce is so creamy, it coats every inch of the linguine for equal distribution!

If you are a pasta fiend like we are, be sure to give this a try tonight. Super simple. Super tasty. The perfect weeknight addiction fix!

Creamy Marinara Linguine Adapted from Weeknight Dinners
1 lb. linguine, cooked and drained
1 (14.5 oz ) can petite diced tomatoes, drained well
1 (14. 5 oz) can regular diced tomatoes, undrained
1 (15 oz.) jar Alfredo sauce
1/2 c. milk
3 TBS olive oil
2 garlic cloves, grated or minced
1 tsp. Italian seasoning
1 tsp. dried parsley
Salt and Pepper to taste

While pasta is cooking, heat oil in large skillet over medium heat. Add garlic and saute' for 30 seconds. Add undrained tomatoes. Stir well. When heated add Alfredo sauce, milk and drained tomatoes. Increase heat and bring to a bubble. Reduce heat, add seasonings and simmer on low for 10 minutes until slightly thickened. When pasta is cooked, return to hot pot. Mix sauce with pasta, stirring well.

Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Pasta at Very Good Recipes
Pin It

Pasta. Just the word makes me smile. I just can't get enough of the stuff. I'm convinced I must have been named Isabella and lived in some quaint Italian village in my past life! And I have passed this obsession onto my son. Well, to be fair, he didn't really have a fighting chance because he got the pasta gene from both parents, since Mr. Everyday loves it just as much as I do. I'm not kidding, these boys could eat spaghetti 7 nights a week and twice on Sunday and be totally happy. But as much as we love the stuff, I do try to limit it to one dinner per week. For us, yes it's a favorite, but it's also an indulgence and I don't ever want that feeling to get stale or "old".

So, when I was flipping through my latest Gooseberry Patch book, I was so excited to see an entire section dedicated to Italian! This is one of the two books released this month that I am so lucky to have recipes in! (And you can win a copy of yourself in my latest GIVEAWAY! Click here for for details!)

The minute I saw this recipe I was super excited because it had a little something for each of us. See, the boys truly prefer a red sauce while I tend to be a cream fan. But this has the best of both worlds because it's what I like to call a "blush" sauce. No, that's not a technical term, but it makes sense to me! You take the two, mix them, and it looks as if the pasta is blushing.

This was a big hit! We ate the entire pot, and loved every single bite. With the Alfredo sauce you might think it would be a little heavy, but it's truly not. It's rich, and deep in flavor, but doesn't "sit" heavy after you eat it.  Plus, it's not one of those pasta dishes that has sauce on the first two bites, but the rest is bare. This sauce is so creamy, it coats every inch of the linguine for equal distribution!

If you are a pasta fiend like we are, be sure to give this a try tonight. Super simple. Super tasty. The perfect weeknight addiction fix!

Creamy Marinara Linguine Adapted from Weeknight Dinners
1 lb. linguine, cooked and drained
1 (14.5 oz ) can petite diced tomatoes, drained well
1 (14. 5 oz) can regular diced tomatoes, undrained
1 (15 oz.) jar Alfredo sauce
1/2 c. milk
3 TBS olive oil
2 garlic cloves, grated or minced
1 tsp. Italian seasoning
1 tsp. dried parsley
Salt and Pepper to taste

While pasta is cooking, heat oil in large skillet over medium heat. Add garlic and saute' for 30 seconds. Add undrained tomatoes. Stir well. When heated add Alfredo sauce, milk and drained tomatoes. Increase heat and bring to a bubble. Reduce heat, add seasonings and simmer on low for 10 minutes until slightly thickened. When pasta is cooked, return to hot pot. Mix sauce with pasta, stirring well.

Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Pasta at Very Good Recipes
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Honey Tea Bread

This is a recipe for a wonderful tea bread that I found in my Bob's Red Mill Baking Book, and it is full of healthy ingredients and good taste. It has a nutty flavor from wheat germ, a richness from Irish breakfast tea, and a gentle sweetness from honey.

Read more »

This is a recipe for a wonderful tea bread that I found in my Bob's Red Mill Baking Book, and it is full of healthy ingredients and good taste. It has a nutty flavor from wheat germ, a richness from Irish breakfast tea, and a gentle sweetness from honey.

Read more »

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The Only Way I Can

When our cousin was home from college for holiday break, he and I got into a very lengthily discussion about the difference between Coney Dogs and Chili Dogs. And like many subjects, we discovered this was yet something else we definitely agreed on. There is a huge difference between the two, and the terminology is not interchangeable.

I've already told you how much our family loves Coney Dogs. So much so that I had to recreate a recipe at home to match the local diner that serves them. And I'm not even going to try to lie, I think we absolutely prefer the coney style over the typical chili dog any day of the week. In fact for me, I can honestly say I'm not a fan of a "regular" chili dog whatsoever, and actually didn't eat the coney ones here in town for years because I thought they were the same until Mr. Everyday convinced me to try them; and I was instantly hooked.

For those of you who don't know, coney sauce has no beans, and the meat is broken up into a finer consistency. And the sauce itself is thinner than a chili sauce, a little more watery if you will. And these were the differences our cousin and I were talking about; and airing our frustration when a menu reads "Coney Dog" when indeed it's a chili dog. Or when people say "They are the same thing." Uh, no they are not!

But this recipe, which was given to me a few years back, is the only way I can eat an actual chili dog. And it would not taste the same using my coney sauce, so I guess the chili does have it's place. I enjoy this casserole because it's a kid friendly meal that can be done in no time after a busy day. I love to top it the same way we do our coney dogs, or a hot bowl of chili~ with a little freshly chopped white onion. The burst of crunch and flavor really rounds out the dish.

If you are a chili dog fan, you too will appreciate this meal. And if you are like us, and enjoy it's cousin, the coney, go ahead and give it a chance. I truly think you won't regret it!

Chili Dog Casserole
2 (15 oz.) cans chili with beans
6 hot dogs
6 corn tortillas, small size
Shredded Cheddar Cheese
1 small white onion, finely chopped

Preheat oven to 425. Pour both cans of chili into 9x11 baking dish. Lay each hot dog in a tortilla, roll and place on chili seam side down. Sprinkle with cheddar cheese to desired amount. (I probably used about 3/4 c.) Cover with foil and bake for 25 minutes until hot dogs are cooked and everything is heated through. Remove foil, garnish with onions and serve.

Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Casseroles at Very Good Recipes
Pin It

When our cousin was home from college for holiday break, he and I got into a very lengthily discussion about the difference between Coney Dogs and Chili Dogs. And like many subjects, we discovered this was yet something else we definitely agreed on. There is a huge difference between the two, and the terminology is not interchangeable.

I've already told you how much our family loves Coney Dogs. So much so that I had to recreate a recipe at home to match the local diner that serves them. And I'm not even going to try to lie, I think we absolutely prefer the coney style over the typical chili dog any day of the week. In fact for me, I can honestly say I'm not a fan of a "regular" chili dog whatsoever, and actually didn't eat the coney ones here in town for years because I thought they were the same until Mr. Everyday convinced me to try them; and I was instantly hooked.

For those of you who don't know, coney sauce has no beans, and the meat is broken up into a finer consistency. And the sauce itself is thinner than a chili sauce, a little more watery if you will. And these were the differences our cousin and I were talking about; and airing our frustration when a menu reads "Coney Dog" when indeed it's a chili dog. Or when people say "They are the same thing." Uh, no they are not!

But this recipe, which was given to me a few years back, is the only way I can eat an actual chili dog. And it would not taste the same using my coney sauce, so I guess the chili does have it's place. I enjoy this casserole because it's a kid friendly meal that can be done in no time after a busy day. I love to top it the same way we do our coney dogs, or a hot bowl of chili~ with a little freshly chopped white onion. The burst of crunch and flavor really rounds out the dish.

If you are a chili dog fan, you too will appreciate this meal. And if you are like us, and enjoy it's cousin, the coney, go ahead and give it a chance. I truly think you won't regret it!

Chili Dog Casserole
2 (15 oz.) cans chili with beans
6 hot dogs
6 corn tortillas, small size
Shredded Cheddar Cheese
1 small white onion, finely chopped

Preheat oven to 425. Pour both cans of chili into 9x11 baking dish. Lay each hot dog in a tortilla, roll and place on chili seam side down. Sprinkle with cheddar cheese to desired amount. (I probably used about 3/4 c.) Cover with foil and bake for 25 minutes until hot dogs are cooked and everything is heated through. Remove foil, garnish with onions and serve.

Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Casseroles at Very Good Recipes
Pin It

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Asian Chicken Soup

I was feeling a bit under the weather recently and wanted to create a soup similar to what I have had at Asian restaurants - chicken soup with vegetables, and with a kick. This was perfect. I loved the combination of mushrooms and chicken and zucchini, and between the green onions, jalapeno and sriracha, there was a nice bite. If you don't eat it all the first day, it will get a little spicier with time, so be forewarned!

Soak the rice noodles in hot water then cut up the veggies.

Heat the sesame oil in a Dutch oven then add the onions, jalapeno and mushrooms

and saute until tender, about 3-4 minutes. Add the zucchini and cook another 2 minutes. (This recipe is adaptable - if you want to throw in carrots or anything else, feel free!)

Add the chicken (I used leftover Island Chicken!) and stir for a minute or so to warm it up.

Then add the broth,

sriracha

and soy sauce. Let simmer for a few minutes to blend the flavors. To serve, divide the rice noodles between four bowls,

then cover with the soup.

I'll be making this a lot in the future - under the weather or not!

One year ago: Oven Baked Ham and Swiss Sandwiches
Two years ago: Spicy Pasta with Sweet Potatoes
Three years ago: M&M cookies

Get more information at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday.

Asian Chicken Soup

1/3 of a 6.25 oz package rice noodles
1 Tbsp. sesame oil
1 Tbsp. minced jalapeno
1/4 cup green onions
4 oz. button mushrooms, chopped
1 cup grated zucchini
1 cup cooked, chopped chicken
4 cups chicken broth
1 tsp. sriracha sauce
1/2 tsp. soy sauce

Soak rice noodles in hot water for 10 minutes.

Meanwhile, heat oil in a Dutch oven over medium high heat. Add jalapeno, onions and mushrooms and saute for 3-4 minutes. Add zucchini and saute for 2 more minutes. Stir in chicken and stir for one minute to warm through.

Add chicken broth, sriracha and soy sauce. Stir well then let simmer for 5 minutes to blend flavors. Divide rice noodles between four bowls, then cover with the soup.

Serves 4.

I was feeling a bit under the weather recently and wanted to create a soup similar to what I have had at Asian restaurants - chicken soup with vegetables, and with a kick. This was perfect. I loved the combination of mushrooms and chicken and zucchini, and between the green onions, jalapeno and sriracha, there was a nice bite. If you don't eat it all the first day, it will get a little spicier with time, so be forewarned!

Soak the rice noodles in hot water then cut up the veggies.

Heat the sesame oil in a Dutch oven then add the onions, jalapeno and mushrooms

and saute until tender, about 3-4 minutes. Add the zucchini and cook another 2 minutes. (This recipe is adaptable - if you want to throw in carrots or anything else, feel free!)

Add the chicken (I used leftover Island Chicken!) and stir for a minute or so to warm it up.

Then add the broth,

sriracha

and soy sauce. Let simmer for a few minutes to blend the flavors. To serve, divide the rice noodles between four bowls,

then cover with the soup.

I'll be making this a lot in the future - under the weather or not!

One year ago: Oven Baked Ham and Swiss Sandwiches
Two years ago: Spicy Pasta with Sweet Potatoes
Three years ago: M&M cookies

Get more information at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday.

Asian Chicken Soup

1/3 of a 6.25 oz package rice noodles
1 Tbsp. sesame oil
1 Tbsp. minced jalapeno
1/4 cup green onions
4 oz. button mushrooms, chopped
1 cup grated zucchini
1 cup cooked, chopped chicken
4 cups chicken broth
1 tsp. sriracha sauce
1/2 tsp. soy sauce

Soak rice noodles in hot water for 10 minutes.

Meanwhile, heat oil in a Dutch oven over medium high heat. Add jalapeno, onions and mushrooms and saute for 3-4 minutes. Add zucchini and saute for 2 more minutes. Stir in chicken and stir for one minute to warm through.

Add chicken broth, sriracha and soy sauce. Stir well then let simmer for 5 minutes to blend flavors. Divide rice noodles between four bowls, then cover with the soup.

Serves 4.

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Yep, It's That Time Again

What time? Soup time! And more specifically, Crock Pot soup time! What can I say? I am addicted to my new one, and the numerous new recipes I have to go with it. And with the temperatures not rising out of the teens for day time highs, the arctic chill screams for more soup meals. I try to limit it to once per week, but to be honest, if I am cold, there is going to be soup on the table!

When I was trying to "prioritize" the new soups I have to try, so basically putting them in order of "drool factor" this was one that had to be put at the front of the line, for one simple reason. Leeks. I love leeks, but don't get to cook with them nearly enough. Have you ever had them? They look like giant green onions, but have a much milder flavor. They give a dish a slight onion flavor in the background without overpowering the dish. And one thing they were meant to be cooked with are potatoes.

Now when you buy them at the store, they will more than likely have the dark green stems attached. These will not be used. And when you chop and prepare them, here is a great tip. Slice the white and light green part down the middle, vertically. Then slice each piece into half moon shapes, separating the pieces. Fill your sink, or a large bowl, with cold water. Place the separated pieces into the water and gently shake with your fingers. Leeks grow in soil, and it gets into the layers. By doing this, you separate the layers, washing them thoroughly. The dirt and grit will fall to the bottom while the pieces of leek will float. Remove them from the water with your hands or a slotted spoon and place in a colander to drain/dry.

This soup is so creamy with great flavor and is truly "set it and forget it". Serve some sliced bread or maybe my Easy Yeast Rolls, or even Cheddar Biscuits on the side for a full, satisfying and comforting meal. As long as winter sticks around, you can be sure to find more soups here on EMM and I'm guessing a majority those are going to include the Crock Pot!

Potato and Leek Soup Adapted from Crock Pot
5 c. frozen shredded hashbrowns
1 (10 3/4 oz) can cream of potato soup, undiluted
1 (5 oz) can evaporated milk
1 (14 oz ) can chicken broth
3 leeks, cleaned and sliced
2 ribs celery, finely chopped
12 slices pre cooked bacon, crisp and chopped
1/2 c. milk
1/2 c. sour cream
Salt and Pepper to taste
Real bacon bits, for garnish

Combine potatoes, leeks, soup, evaporated milk, chicken broth, crisp bacon, salt and pepper in Crock Pot. Stir well. Cook on LOW 6-7 hours. After 1 hour, add 1/2 c. milk. Throughout cooking, stir about every 30 minutes. Just before serving stir in sour cream and garnish with bacon bits.

Shared on Make Ahead Meals Jan. 28, 2013
Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013

Soup at Very Good Recipes
Pin It

What time? Soup time! And more specifically, Crock Pot soup time! What can I say? I am addicted to my new one, and the numerous new recipes I have to go with it. And with the temperatures not rising out of the teens for day time highs, the arctic chill screams for more soup meals. I try to limit it to once per week, but to be honest, if I am cold, there is going to be soup on the table!

When I was trying to "prioritize" the new soups I have to try, so basically putting them in order of "drool factor" this was one that had to be put at the front of the line, for one simple reason. Leeks. I love leeks, but don't get to cook with them nearly enough. Have you ever had them? They look like giant green onions, but have a much milder flavor. They give a dish a slight onion flavor in the background without overpowering the dish. And one thing they were meant to be cooked with are potatoes.

Now when you buy them at the store, they will more than likely have the dark green stems attached. These will not be used. And when you chop and prepare them, here is a great tip. Slice the white and light green part down the middle, vertically. Then slice each piece into half moon shapes, separating the pieces. Fill your sink, or a large bowl, with cold water. Place the separated pieces into the water and gently shake with your fingers. Leeks grow in soil, and it gets into the layers. By doing this, you separate the layers, washing them thoroughly. The dirt and grit will fall to the bottom while the pieces of leek will float. Remove them from the water with your hands or a slotted spoon and place in a colander to drain/dry.

This soup is so creamy with great flavor and is truly "set it and forget it". Serve some sliced bread or maybe my Easy Yeast Rolls, or even Cheddar Biscuits on the side for a full, satisfying and comforting meal. As long as winter sticks around, you can be sure to find more soups here on EMM and I'm guessing a majority those are going to include the Crock Pot!

Potato and Leek Soup Adapted from Crock Pot
5 c. frozen shredded hashbrowns
1 (10 3/4 oz) can cream of potato soup, undiluted
1 (5 oz) can evaporated milk
1 (14 oz ) can chicken broth
3 leeks, cleaned and sliced
2 ribs celery, finely chopped
12 slices pre cooked bacon, crisp and chopped
1/2 c. milk
1/2 c. sour cream
Salt and Pepper to taste
Real bacon bits, for garnish

Combine potatoes, leeks, soup, evaporated milk, chicken broth, crisp bacon, salt and pepper in Crock Pot. Stir well. Cook on LOW 6-7 hours. After 1 hour, add 1/2 c. milk. Throughout cooking, stir about every 30 minutes. Just before serving stir in sour cream and garnish with bacon bits.

Shared on Make Ahead Meals Jan. 28, 2013
Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013

Soup at Very Good Recipes
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You're Invited!

When a person enjoys blogging as much as I do, 

the only thing that could be better 

than having a blog to write is having two blogs. 

In addition to the usual recipes, crafts, and home organization 

that I blog about at Aunt Nubby's Kitchen, 

I have recently started blogging 

about children and issues related to the family 

at The Family Dance. 

This forum also gives me a place to write 

about issues of concern to myself, 

like where my memory has gone 

in the post "Beware the Sweet Potato Thief". 

All my blogging friends are invited to come on over 

and check out the new site, 

and if you are interested in children, parenting, education,

or other family matters,

I'd love for you to sign up

by email or by GFC.

When a person enjoys blogging as much as I do, 

the only thing that could be better 

than having a blog to write is having two blogs. 

In addition to the usual recipes, crafts, and home organization 

that I blog about at Aunt Nubby's Kitchen, 

I have recently started blogging 

about children and issues related to the family 

at The Family Dance. 

This forum also gives me a place to write 

about issues of concern to myself, 

like where my memory has gone 

in the post "Beware the Sweet Potato Thief". 

All my blogging friends are invited to come on over 

and check out the new site, 

and if you are interested in children, parenting, education,

or other family matters,

I'd love for you to sign up

by email or by GFC.

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Church Supper #72

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Cupid's Arrow Popcorn

From:

Chica Chocolatina Bakeshop


Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, but recipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Cupid's Arrow Popcorn

From:

Chica Chocolatina Bakeshop


Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, but recipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

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Weekend Company {Guest Blogger Kristi}

Good Morning. I hope this week was a nice one for you. If you were in the part of the country, like we were, that experienced the arctic blast, I hope you have thawed from the deep freeze too!

Today we welcome back a fellow blogger who always has something yummy to share, so let's sit down, grab a snack and see what she's cooking up today!

Thanks to Krista for welcoming me back to EMM!  I always enjoy sharing recipes with all of you!!  My name is Kristi and I’m the author of Kristi’s Recipe Box.  I live in central Illinois with my husband Danny and two children.  We have a daughter Madelyn who is 2 ½ and a son Morgan who is almost 9 months old.


2012 was a busy but wonderful year for us and we are looking forward to an even better 2013.  Hope everyone’s year is off to a great start!  I can’t believe it’s the end of January already!  Where does the time go?  As I was trying to decide what recipe to share with you today, it occurred to me that the Super Bowl is just a few days away so I thought I would share one of my favorite party recipes- Ranch Party Spirals.  My mom gave me this recipe a few years back and it’s so easy and delicious!  I make these pretty frequently when I’m asked to bring an appetizer to a family gathering or other celebration.  These would also be perfect as an appetizer for all those upcoming spring and summer celebrations!  Hope you enjoy this one!

Ranch Party Spirals
2 - 8 oz. pkgs. cream cheese
1 pkg. dry Hidden Valley Ranch Salad dressing mix
2 green onions, chopped (both white and green parts)
12 - 8 inch flour tortillas
thin-sliced deli ham
In a small bowl, beat the cream cheese and salad dressing mix until smooth.  Add onions and mix well.  Spread about 2 T. of the mixture over each tortilla and top with ham slices.  Roll each tortilla tightly.  Cover and refrigerate until firm.  They should be refrigerated for at least an hour but could also set overnight.  Cut each tortilla into 3/4 inch slices.  Keep refrigerated!

Thanks to Krista for allowing me to share a favorite recipe with you today!  Hope you’ll stop by and visit me at www.kristisrecipebox.blogspot.com.


Pin It

Good Morning. I hope this week was a nice one for you. If you were in the part of the country, like we were, that experienced the arctic blast, I hope you have thawed from the deep freeze too!

Today we welcome back a fellow blogger who always has something yummy to share, so let's sit down, grab a snack and see what she's cooking up today!

Thanks to Krista for welcoming me back to EMM!  I always enjoy sharing recipes with all of you!!  My name is Kristi and I’m the author of Kristi’s Recipe Box.  I live in central Illinois with my husband Danny and two children.  We have a daughter Madelyn who is 2 ½ and a son Morgan who is almost 9 months old.


2012 was a busy but wonderful year for us and we are looking forward to an even better 2013.  Hope everyone’s year is off to a great start!  I can’t believe it’s the end of January already!  Where does the time go?  As I was trying to decide what recipe to share with you today, it occurred to me that the Super Bowl is just a few days away so I thought I would share one of my favorite party recipes- Ranch Party Spirals.  My mom gave me this recipe a few years back and it’s so easy and delicious!  I make these pretty frequently when I’m asked to bring an appetizer to a family gathering or other celebration.  These would also be perfect as an appetizer for all those upcoming spring and summer celebrations!  Hope you enjoy this one!

Ranch Party Spirals
2 - 8 oz. pkgs. cream cheese
1 pkg. dry Hidden Valley Ranch Salad dressing mix
2 green onions, chopped (both white and green parts)
12 - 8 inch flour tortillas
thin-sliced deli ham
In a small bowl, beat the cream cheese and salad dressing mix until smooth.  Add onions and mix well.  Spread about 2 T. of the mixture over each tortilla and top with ham slices.  Roll each tortilla tightly.  Cover and refrigerate until firm.  They should be refrigerated for at least an hour but could also set overnight.  Cut each tortilla into 3/4 inch slices.  Keep refrigerated!

Thanks to Krista for allowing me to share a favorite recipe with you today!  Hope you’ll stop by and visit me at www.kristisrecipebox.blogspot.com.


Pin It

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Menu Plan Jan. 27- Feb 1

* New Recipe
Links to Recipes on Blog

Sunday
Crock Pot Chicken Fajitas*
Chips and Salsa

Monday
Pork Chops
Stuffing
Applesauce
Sauteed Parsnips

Tuesday
Italian Beef Sandwiches
Seasoned Potato Wedges
KFC Copycat Coleslaw

Wednesday
Toasted Ravioli*
Easy Caesar Salad
Breadsticks

Thursday
I have dinner plans with a friend. The boys will have leftovers.

Friday
Sausage, Bean and Barley Soup*
Rolls

* New Recipe
Links to Recipes on Blog

Sunday
Crock Pot Chicken Fajitas*
Chips and Salsa

Monday
Pork Chops
Stuffing
Applesauce
Sauteed Parsnips

Tuesday
Italian Beef Sandwiches
Seasoned Potato Wedges
KFC Copycat Coleslaw

Wednesday
Toasted Ravioli*
Easy Caesar Salad
Breadsticks

Thursday
I have dinner plans with a friend. The boys will have leftovers.

Friday
Sausage, Bean and Barley Soup*
Rolls

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Foodie Gifts

I remember when I was a kid, my favorite Christmas presents were, of course, toys. Then as I became a "tween" and teenager, they became clothes, CDs and books. Now into my adult life, I still enjoy new clothes and books; and yes my husband had a great track record for beautiful jewelry; but some of my most recent favorite gifts are foodie ones! Anything that is used, can be used, or goes in my kitchen is at the top of my wish list, and some of the items I have most fun with. And even more fun is when someone finds something I didn't even know about and I get to cook with or experience new things. This is the case of one of the ingredients of this dish. Our aunt got me the best gift set from a local olive oil company, Olive Twist, where the specialize in gourmet olive oils and vinegars. This set included 3 flavored olive oils and 3 flavored balsamic vinegars. I was so incredibly excited to start cooking and experimenting, but the holidays and next couple weeks got away from me, and I was too busy to even open a bottle. But when I decided I was going to make the time, I immediately knew which one I wanted to start with...black cherry balsamic vinegar. I knew this would pair so well with chicken, so I went looking for a recipe to inspire me. I found exactly what I was looking for, and the result is truly one of the most delicious chicken dishes I've ever made. The flavor of the new vinegar was exactly what I was looking for and it only concentrated in the cooking process, thus creating the perfect sauce.

I'm so lucky to have so many in my life that love to treat me with such lovely gifts. And I guess when you are a food blogger who spends a majority of her time in the kitchen, it only makes sense foodie gifts quickly become very special!

Cherry Balsamic Chicken Adapted from Food.com
3-4 boneless chicken breasts, patted dry
3 TBS butter, divided
1/2 small onion, thinly sliced
2 TBS black cherry balsamic vinegar
1/2 c. dried cherries, chopped
1 TBS flour
1/2 tsp. dried basil
1/3 c. chicken broth
Salt and Pepper to taste

In a large plastic bag, combine flour, basil, salt and pepper. Shake to mix. Add chicken and gently shake, dredging chicken. In a large skillet over medium heat, melt 2 TBS butter. Add chicken and onions around edges. Brown chicken for 4 minutes on each side, and stir onions occasionally. Add broth and vinegar around chicken. Add cherries. Reduce heat and cover. Simmer until chicken is cooked through, about 10 minutes. Remove chicken and keep warm. Increase heat until mixture bubbles. Cook 2-4 minutes stirring, until slightly thickened. Reduce heat, add 1 TBS butter, stirring to combine. Place chicken back in sauce to warm again. Remove chicken to platter and pour sauce over top.

Shared on The Country Cook Jan. 25, 2013
Shared on Make Ahead Meals Jan. 28, 2013
Shared on Mandy's Recipe Box Jan. 29, 2013

Chicken at Very Good Recipes
Pin It

I remember when I was a kid, my favorite Christmas presents were, of course, toys. Then as I became a "tween" and teenager, they became clothes, CDs and books. Now into my adult life, I still enjoy new clothes and books; and yes my husband had a great track record for beautiful jewelry; but some of my most recent favorite gifts are foodie ones! Anything that is used, can be used, or goes in my kitchen is at the top of my wish list, and some of the items I have most fun with. And even more fun is when someone finds something I didn't even know about and I get to cook with or experience new things. This is the case of one of the ingredients of this dish. Our aunt got me the best gift set from a local olive oil company, Olive Twist, where the specialize in gourmet olive oils and vinegars. This set included 3 flavored olive oils and 3 flavored balsamic vinegars. I was so incredibly excited to start cooking and experimenting, but the holidays and next couple weeks got away from me, and I was too busy to even open a bottle. But when I decided I was going to make the time, I immediately knew which one I wanted to start with...black cherry balsamic vinegar. I knew this would pair so well with chicken, so I went looking for a recipe to inspire me. I found exactly what I was looking for, and the result is truly one of the most delicious chicken dishes I've ever made. The flavor of the new vinegar was exactly what I was looking for and it only concentrated in the cooking process, thus creating the perfect sauce.

I'm so lucky to have so many in my life that love to treat me with such lovely gifts. And I guess when you are a food blogger who spends a majority of her time in the kitchen, it only makes sense foodie gifts quickly become very special!

Cherry Balsamic Chicken Adapted from Food.com
3-4 boneless chicken breasts, patted dry
3 TBS butter, divided
1/2 small onion, thinly sliced
2 TBS black cherry balsamic vinegar
1/2 c. dried cherries, chopped
1 TBS flour
1/2 tsp. dried basil
1/3 c. chicken broth
Salt and Pepper to taste

In a large plastic bag, combine flour, basil, salt and pepper. Shake to mix. Add chicken and gently shake, dredging chicken. In a large skillet over medium heat, melt 2 TBS butter. Add chicken and onions around edges. Brown chicken for 4 minutes on each side, and stir onions occasionally. Add broth and vinegar around chicken. Add cherries. Reduce heat and cover. Simmer until chicken is cooked through, about 10 minutes. Remove chicken and keep warm. Increase heat until mixture bubbles. Cook 2-4 minutes stirring, until slightly thickened. Reduce heat, add 1 TBS butter, stirring to combine. Place chicken back in sauce to warm again. Remove chicken to platter and pour sauce over top.

Shared on The Country Cook Jan. 25, 2013
Shared on Make Ahead Meals Jan. 28, 2013
Shared on Mandy's Recipe Box Jan. 29, 2013

Chicken at Very Good Recipes
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Banana Coconut Pecan Muffins

This is one of the best breakfast muffin recipes I have come across in a while. These muffins are made with healthy ingredients, and the taste is wonderful! I know not everyone is a banana fan, but I think there will be some quick banana converts if they try these moist, delicious muffins made with demerara sugar and coconut milk.

Recipe adapted from: http://sodeliciousdairyfree.com/recipes

Read more »

This is one of the best breakfast muffin recipes I have come across in a while. These muffins are made with healthy ingredients, and the taste is wonderful! I know not everyone is a banana fan, but I think there will be some quick banana converts if they try these moist, delicious muffins made with demerara sugar and coconut milk.

Recipe adapted from: http://sodeliciousdairyfree.com/recipes

Read more »

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Flourless Banana Muffins

I love trying new varieties of muffins. These are a unique take on banana muffins, using no flour but full of goodness from the oats, yogurt and of course, banana. They come together in a snap - just throw all the ingredients in a blender, blend away, and then bake!

Well, I just gave you the instructions, but I'll repeat myself. I used a food processor for this, but you can use either a blender or a processor. Combine the eggs, baking powder, baking soda, bananas, yogurt,

sugar,

and oats.

Blend until combined, then pour into greased muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean.

One year ago: Pear Custard Bars
Two years ago: Sausage Pumpkin Pasta
Three years ago: Baba Ghanoush

Find more inspiration at Full Plate Thursday and Thursday's Treasures.

Flourless Banana Muffins

2 1/2 cups old fashioned oats
1 - 6 oz. carton plain (or vanilla) greek yogurt
2 eggs
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 bananas

Place all of the ingredients in a blender or food processor, and blend until oats are smooth. Divide batter among greased muffin cups, and bake at 400 for 20-25 minutes, or until toothpick comes out clean.

I love trying new varieties of muffins. These are a unique take on banana muffins, using no flour but full of goodness from the oats, yogurt and of course, banana. They come together in a snap - just throw all the ingredients in a blender, blend away, and then bake!

Well, I just gave you the instructions, but I'll repeat myself. I used a food processor for this, but you can use either a blender or a processor. Combine the eggs, baking powder, baking soda, bananas, yogurt,

sugar,

and oats.

Blend until combined, then pour into greased muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean.

One year ago: Pear Custard Bars
Two years ago: Sausage Pumpkin Pasta
Three years ago: Baba Ghanoush

Find more inspiration at Full Plate Thursday and Thursday's Treasures.

Flourless Banana Muffins

2 1/2 cups old fashioned oats
1 - 6 oz. carton plain (or vanilla) greek yogurt
2 eggs
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 bananas

Place all of the ingredients in a blender or food processor, and blend until oats are smooth. Divide batter among greased muffin cups, and bake at 400 for 20-25 minutes, or until toothpick comes out clean.

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Another New Kitchen Gadget

Post Christmas I shared with all of you what a lucky foodie I was during the holiday season. I received so many wonderful new kitchen items to use and cook with, I was in food blogger heaven! One of the many new fun items I now have to experiment with is a mandolin!

I have wanted one for so long, and one day while shopping at a kitchen outlet store my mom and I found one for under $10. She bought it and marked it off my Christmas list! (And yes, this was in May, and by December 25th I had forgotten about it!) It's nothing fancy, but perfect for what I will need it for. It comes with various attachments for slicing, julienne, and grating.

I knew the first thing I wanted to do with it was make homemade potato chips! To be honest, I've tried to do these before by thinly slicing the potatoes with a sharp knife, and they never turned out crisp enough, obviously because I could never get the slices thin enough! Well, now I can and did! These make a great side dish that you can feel good about giving your family, because you control the ingredients! Flavor them however you like, from garlic, to cheese to herbs! If you are going to be hosting a Super Bowl party, wow your guests with a big bowl of these so they can snack without feeling too guilty!

I am such a foodie, new kitchen gadgets make me so happy! They are only topped by a new Coach purse...but you can't cook soup in it!

Baked Potato Chips
4 large baking potatoes, scrubbed, peeled and patted dry
1/4 cup butter, melted
French Fry Seasoning

Preheat oven to 500. Using a mandolin, thinly slice potatoes about 1/8" thick. Pat slices dry between paper towels. Place on 2 greased baking sheets. Brush with melted butter. Cook 20-25 minutes, until golden brown and crisp. Start checking after 15 minutes and rotate baking sheets once during cooking. Be careful, once these start to brown, they can burn easily. Remove from oven and sprinkle with French fry seasoning. Allow to cool before serving.

Shared on Miz Helen's Country Cottage Jan. 24, 2013
Shared on The Country Cook Jan. 25, 2013

Potatoes at Very Good Recipes
Pin It

Post Christmas I shared with all of you what a lucky foodie I was during the holiday season. I received so many wonderful new kitchen items to use and cook with, I was in food blogger heaven! One of the many new fun items I now have to experiment with is a mandolin!

I have wanted one for so long, and one day while shopping at a kitchen outlet store my mom and I found one for under $10. She bought it and marked it off my Christmas list! (And yes, this was in May, and by December 25th I had forgotten about it!) It's nothing fancy, but perfect for what I will need it for. It comes with various attachments for slicing, julienne, and grating.

I knew the first thing I wanted to do with it was make homemade potato chips! To be honest, I've tried to do these before by thinly slicing the potatoes with a sharp knife, and they never turned out crisp enough, obviously because I could never get the slices thin enough! Well, now I can and did! These make a great side dish that you can feel good about giving your family, because you control the ingredients! Flavor them however you like, from garlic, to cheese to herbs! If you are going to be hosting a Super Bowl party, wow your guests with a big bowl of these so they can snack without feeling too guilty!

I am such a foodie, new kitchen gadgets make me so happy! They are only topped by a new Coach purse...but you can't cook soup in it!

Baked Potato Chips
4 large baking potatoes, scrubbed, peeled and patted dry
1/4 cup butter, melted
French Fry Seasoning

Preheat oven to 500. Using a mandolin, thinly slice potatoes about 1/8" thick. Pat slices dry between paper towels. Place on 2 greased baking sheets. Brush with melted butter. Cook 20-25 minutes, until golden brown and crisp. Start checking after 15 minutes and rotate baking sheets once during cooking. Be careful, once these start to brown, they can burn easily. Remove from oven and sprinkle with French fry seasoning. Allow to cool before serving.

Shared on Miz Helen's Country Cottage Jan. 24, 2013
Shared on The Country Cook Jan. 25, 2013

Potatoes at Very Good Recipes
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Another From The Vault

When I decided on this little resolution of mine to go back and "re-blog" recipes that already were, but during the very early weeks and months of EMM when I pretty much had no audience (other than family of course), I didn't intend for the first two to be featured so close together. But, even though that's not the order we ate them in, that's how it worked out here, so be it. This is something I've literally been making for years, or at least for the 10 (almost) Adam and I have been married. Our favorite Italian restaurant here in Fort Wayne makes a killer version of this, and the first time I had it I knew I had to come home, recreate it, and thus this recipe was born. It was actually the very first baked pasta I ever made! It has become a family favorite and I'm frequently asked to bring it to family parties and meals. It's so easy after a few times of making it, that like me, you will probably have it memorized. I can also tell you that even though the recipe calls for "meat sauce" you can substitute "plain" spaghetti sauce with no problems. I know this because I do exactly that when making it for a meal that includes my non-meat eating sister in law!

Now that I've shared two of these gems from the EMM vault, I'm even happier I decided up on this foodie resolution for 2013. There are a lot of great recipes from my early blogging days that I can't wait to share again!

Baked Mostaccioli
1 lb. mostaccioli, cooked and drained
1 (26 oz.) jar meat flavored spaghetti sauce
8 oz. mozzarella cheese
1/2 c. Parmesan, plus extra for top
1/2 tsp. garlic powder
1 tsp. Italian seasoning, plus extra for top
16 oz. small curd cottage cheese
2 eggs, beaten
1/4 c. Italian bread crumbs
Salt and Pepper to taste

Preheat oven to 375. When pasta is cooked and drained, return to hot pot. In a medium bowl combine cottage cheese, 1/2 c. Parmesan, eggs, garlic powder and Italian seasoning. Mix well. Add cheese mixture to hot pasta. Add bread crumbs. Stir well. Add about 1/2 the spaghetti sauce, 1/2 the mozzarella cheese and mix to combine. Grease a 9x13 pan. Add just enough sauce to cover bottom. Pour pasta mixture into pan. Top with other 1/2 sauce and mozzarella. Sprinkle with extra Parmesan and Italian seasoning. Bake for 45 minutes, uncovered, until brown and bubbly.

Shared on The Hopeless Housewife Jan. 23. 2013

Shared on Lady Behind The Curtain Jan. 23. 2013
Shared on Miz Helen's Country Cottage Jan. 24, 2013
Shared on The Country Cook Jan. 25, 2013

Pasta at Very Good Recipes
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When I decided on this little resolution of mine to go back and "re-blog" recipes that already were, but during the very early weeks and months of EMM when I pretty much had no audience (other than family of course), I didn't intend for the first two to be featured so close together. But, even though that's not the order we ate them in, that's how it worked out here, so be it. This is something I've literally been making for years, or at least for the 10 (almost) Adam and I have been married. Our favorite Italian restaurant here in Fort Wayne makes a killer version of this, and the first time I had it I knew I had to come home, recreate it, and thus this recipe was born. It was actually the very first baked pasta I ever made! It has become a family favorite and I'm frequently asked to bring it to family parties and meals. It's so easy after a few times of making it, that like me, you will probably have it memorized. I can also tell you that even though the recipe calls for "meat sauce" you can substitute "plain" spaghetti sauce with no problems. I know this because I do exactly that when making it for a meal that includes my non-meat eating sister in law!

Now that I've shared two of these gems from the EMM vault, I'm even happier I decided up on this foodie resolution for 2013. There are a lot of great recipes from my early blogging days that I can't wait to share again!

Baked Mostaccioli
1 lb. mostaccioli, cooked and drained
1 (26 oz.) jar meat flavored spaghetti sauce
8 oz. mozzarella cheese
1/2 c. Parmesan, plus extra for top
1/2 tsp. garlic powder
1 tsp. Italian seasoning, plus extra for top
16 oz. small curd cottage cheese
2 eggs, beaten
1/4 c. Italian bread crumbs
Salt and Pepper to taste

Preheat oven to 375. When pasta is cooked and drained, return to hot pot. In a medium bowl combine cottage cheese, 1/2 c. Parmesan, eggs, garlic powder and Italian seasoning. Mix well. Add cheese mixture to hot pasta. Add bread crumbs. Stir well. Add about 1/2 the spaghetti sauce, 1/2 the mozzarella cheese and mix to combine. Grease a 9x13 pan. Add just enough sauce to cover bottom. Pour pasta mixture into pan. Top with other 1/2 sauce and mozzarella. Sprinkle with extra Parmesan and Italian seasoning. Bake for 45 minutes, uncovered, until brown and bubbly.

Shared on The Hopeless Housewife Jan. 23. 2013

Shared on Lady Behind The Curtain Jan. 23. 2013
Shared on Miz Helen's Country Cottage Jan. 24, 2013
Shared on The Country Cook Jan. 25, 2013

Pasta at Very Good Recipes
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Cranberry Orange Cream Scones

I do love scones. They are so delicious, and not too difficult to make. The key to remember is that, like any pastry, you must not overwork the dough. These are a delicious variety with cranberry and orange, a winning combination in my book. These scones are lovely for a coffee break and go wonderfully with savory breakfast dishes like bacon and egg pie.

I like to use my food processor with the dough blade for pastry. Combine the flour, sugar, baking powder and salt, and then add the cold butter.

Pulse (or cut in the butter if not using a processor) until the mixture resembles coarse meal. Add the orange zest and the cranberries

and stir to incorporate. Now slowly add the cream, about 1/4 cup at a time,

until the dough comes together. Don't make it too wet or you'll have to use more flour later. You want it to be barely holding together. Transfer the dough to a floured mat and pat out to a rectangle.

Fold the dough into thirds, pat out again, and fold into thirds again. (This is just gently kneading the dough.) Finally, pat out into a final rectangle. Cut the rectangle in half vertically, then into squares, and cut each square into two triangles so you end up with 16 pieces.

Carefully move each scone to a baking sheet lined with either parchment or a baking mat.

Brush each scone with a little cream and sprinkle with turbinado sugar.

Bake for 12-15 minutes or until golden.

Enjoy with a hot cup of coffee or tea!

One year ago: Stromboli
Two years ago: Sausage Pumpkin Pasta
Three years ago: Baba Ghanoush

Get more inspiration at Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesdays, Food on Friday: Scones.

Cranberry Orange Cream Scones

2 cups flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/2 tsp. salt
5 Tbsp. cold butter
1/2 cup dried cranberries
1 Tbsp. orange zest
1/4 cup orange juice
3/4 cup heavy cream (+ 1 Tbsp. more for brushing)
turbinado sugar for sprinkling

Place flour, baking powder, sugar and salt in a bowl and mix. Cut in butter until it resembles coarse meal. Add cranberries and orange zest. Gradually pour in heavy cream about 1/4 cup at a time and lightly mix until the dough comes together in a shaggy ball. It will still have lots of loose, sandy pieces.

Place dough on a floured surface and roughly work it into a ball. Press the ball down into a rectangular shape. Fold the dough into thirds. Press the dough down again into a rectangular shape in a vertical position and fold into thirds again.

Press the dough down a large rectangle. Cut it in half then into squares, then divide each square into triangles (you will have 16). Separate the individual scones and place them on a baking sheet lined with parchment paper or a baking mat.

Brush the top of the scones with cream and then sprinkle each one with the turbinado sugar. Bake at 425 for 12-15 mins until golden brown on top.


Recipe Source: At Home with Haley

I do love scones. They are so delicious, and not too difficult to make. The key to remember is that, like any pastry, you must not overwork the dough. These are a delicious variety with cranberry and orange, a winning combination in my book. These scones are lovely for a coffee break and go wonderfully with savory breakfast dishes like bacon and egg pie.

I like to use my food processor with the dough blade for pastry. Combine the flour, sugar, baking powder and salt, and then add the cold butter.

Pulse (or cut in the butter if not using a processor) until the mixture resembles coarse meal. Add the orange zest and the cranberries

and stir to incorporate. Now slowly add the cream, about 1/4 cup at a time,

until the dough comes together. Don't make it too wet or you'll have to use more flour later. You want it to be barely holding together. Transfer the dough to a floured mat and pat out to a rectangle.

Fold the dough into thirds, pat out again, and fold into thirds again. (This is just gently kneading the dough.) Finally, pat out into a final rectangle. Cut the rectangle in half vertically, then into squares, and cut each square into two triangles so you end up with 16 pieces.

Carefully move each scone to a baking sheet lined with either parchment or a baking mat.

Brush each scone with a little cream and sprinkle with turbinado sugar.

Bake for 12-15 minutes or until golden.

Enjoy with a hot cup of coffee or tea!

One year ago: Stromboli
Two years ago: Sausage Pumpkin Pasta
Three years ago: Baba Ghanoush

Get more inspiration at Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesdays, Food on Friday: Scones.

Cranberry Orange Cream Scones

2 cups flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/2 tsp. salt
5 Tbsp. cold butter
1/2 cup dried cranberries
1 Tbsp. orange zest
1/4 cup orange juice
3/4 cup heavy cream (+ 1 Tbsp. more for brushing)
turbinado sugar for sprinkling

Place flour, baking powder, sugar and salt in a bowl and mix. Cut in butter until it resembles coarse meal. Add cranberries and orange zest. Gradually pour in heavy cream about 1/4 cup at a time and lightly mix until the dough comes together in a shaggy ball. It will still have lots of loose, sandy pieces.

Place dough on a floured surface and roughly work it into a ball. Press the ball down into a rectangular shape. Fold the dough into thirds. Press the dough down again into a rectangular shape in a vertical position and fold into thirds again.

Press the dough down a large rectangle. Cut it in half then into squares, then divide each square into triangles (you will have 16). Separate the individual scones and place them on a baking sheet lined with parchment paper or a baking mat.

Brush the top of the scones with cream and then sprinkle each one with the turbinado sugar. Bake at 425 for 12-15 mins until golden brown on top.


Recipe Source: At Home with Haley

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