Leave It To The Kid To Simplify

Many of you know I am blessed with a child with a very wide palate when it comes to food, and he enjoys many things kids his age would never touch. But he is also a 8 year old boy, which means peanut butter & jelly, mac and cheese and hot dogs are also at the top of his list. He is the kid that will have a cheese and crackers for lunch but then request sushi for supper. He truly eats everything and anything; and it's because of this I believe he has started to ask more questions about the food that is in front of him. He watches what I do, and he is inquisitive beyond the typical "Mommy, what's for supper?" Now he wants to know what is in the dish, how did I cook it, what it's called etc. And it was during one of these conversations the title of this post came to me. 

Adam and I had watched an episode of Rachael Ray's daytime talk show during "Slow Cooker Week." As I've told you before, Mr. Everyday is not her biggest fan, and most of the food she makes, he turns up his nose at letting me know to not even try it. (And he's not a picky eater either, it's just the combinations she sometimes creates) But on this day she actually had a special guest showing one of her favorite slow cooker meals, Nigella Lawson, who he actually is a big fan of. (Personally I think he has a little crush on her, but that's our little secret.) I will admit, some of her recipes are a little complicated (or at least they seem to be) for my tastes, so I don't make a lot of Nigella's food, but when we saw this, I knew it would be easy as can be, and it looked incredibly delicious. Boy, am I glad we tuned in that morning!! 

If you haven't cooked with a lot of ground lamb, it's very lean and tender. In this dish, it gives it almost a silky quality and fantastic flavor. Plus the addition of red currant jelly offers a slight sweet note in the background. It really is the thing that makes them say "Hmmm...what is that?" 

So I was plating up supper, and little man walks out asking "What is this, Mommy?" I responded proudly with the name of the dish, thinking it sounded not only yummy but fancy! He looks down at his bowl and says "Oh, so it's goulash?" Well...yeah, I guess it does look like that. Leave it to the kid to take something and simplify it to the point that anybody could relate! 

If you are serving this to guests, use it's given name... it's certain to impress. However, if you are making this for your family, including little ones, take a tip from Alex and call it good ole' goulash! Whatever name you use, it's sure to please a hungry crowd!

Crock Pot Lamb Ragu Adapted from Nigella Lawson

1.5 lbs. ground lamb

1 large white onions, chopped

2 tsp. minced garlic

2 TBS olive oil

3 (15 oz.) cans diced tomatoes

2 TBS Worcestershire sauce

2 TBS red currant jelly

2 c. water

2 tsp. dried oregano

1 tsp. red pepper flakes

16 oz. elbow macaroni

Salt and Pepper to taste

Dried Parsley, for garnish

In a large skillet, heat olive oil to medium. Add onions and garlic. Saute until soft, about 5 minutes. Add lamb and break up. Continue cooking until meat is no longer pink, about 10 minutes. Season with oregano, red pepper flakes, salt and pepper. Add Worcestershire and jelly. Stir to combine. Add to Crock Pot. Pour diced tomatoes and water into mixture and stir well. Cook on LOW for 6 hours. 30 minutes before end, add macaroni and stir well. Cook for remaining 30 minutes until pasta is done. When ready to serve, garnish with dried parsley.

Shared on The Country Cook Mar.1, 2013
Shared on Make Ahead Meals Mar. 4, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013

Lamb at Very Good Recipes
Pin It

Many of you know I am blessed with a child with a very wide palate when it comes to food, and he enjoys many things kids his age would never touch. But he is also a 8 year old boy, which means peanut butter & jelly, mac and cheese and hot dogs are also at the top of his list. He is the kid that will have a cheese and crackers for lunch but then request sushi for supper. He truly eats everything and anything; and it's because of this I believe he has started to ask more questions about the food that is in front of him. He watches what I do, and he is inquisitive beyond the typical "Mommy, what's for supper?" Now he wants to know what is in the dish, how did I cook it, what it's called etc. And it was during one of these conversations the title of this post came to me. 

Adam and I had watched an episode of Rachael Ray's daytime talk show during "Slow Cooker Week." As I've told you before, Mr. Everyday is not her biggest fan, and most of the food she makes, he turns up his nose at letting me know to not even try it. (And he's not a picky eater either, it's just the combinations she sometimes creates) But on this day she actually had a special guest showing one of her favorite slow cooker meals, Nigella Lawson, who he actually is a big fan of. (Personally I think he has a little crush on her, but that's our little secret.) I will admit, some of her recipes are a little complicated (or at least they seem to be) for my tastes, so I don't make a lot of Nigella's food, but when we saw this, I knew it would be easy as can be, and it looked incredibly delicious. Boy, am I glad we tuned in that morning!! 

If you haven't cooked with a lot of ground lamb, it's very lean and tender. In this dish, it gives it almost a silky quality and fantastic flavor. Plus the addition of red currant jelly offers a slight sweet note in the background. It really is the thing that makes them say "Hmmm...what is that?" 

So I was plating up supper, and little man walks out asking "What is this, Mommy?" I responded proudly with the name of the dish, thinking it sounded not only yummy but fancy! He looks down at his bowl and says "Oh, so it's goulash?" Well...yeah, I guess it does look like that. Leave it to the kid to take something and simplify it to the point that anybody could relate! 

If you are serving this to guests, use it's given name... it's certain to impress. However, if you are making this for your family, including little ones, take a tip from Alex and call it good ole' goulash! Whatever name you use, it's sure to please a hungry crowd!

Crock Pot Lamb Ragu Adapted from Nigella Lawson

1.5 lbs. ground lamb

1 large white onions, chopped

2 tsp. minced garlic

2 TBS olive oil

3 (15 oz.) cans diced tomatoes

2 TBS Worcestershire sauce

2 TBS red currant jelly

2 c. water

2 tsp. dried oregano

1 tsp. red pepper flakes

16 oz. elbow macaroni

Salt and Pepper to taste

Dried Parsley, for garnish

In a large skillet, heat olive oil to medium. Add onions and garlic. Saute until soft, about 5 minutes. Add lamb and break up. Continue cooking until meat is no longer pink, about 10 minutes. Season with oregano, red pepper flakes, salt and pepper. Add Worcestershire and jelly. Stir to combine. Add to Crock Pot. Pour diced tomatoes and water into mixture and stir well. Cook on LOW for 6 hours. 30 minutes before end, add macaroni and stir well. Cook for remaining 30 minutes until pasta is done. When ready to serve, garnish with dried parsley.

Shared on The Country Cook Mar.1, 2013
Shared on Make Ahead Meals Mar. 4, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013

Lamb at Very Good Recipes
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Our Favorite

We have many favorite food products we use in our every day lives. Ones we rely on because we know just how good they are. Ones that we recommend to our friends and family. Ones that we know we can turn to and never be disappointed. And for my family, when it comes to cheese, that name is Cabot.

I was first introduced to Cabot cheese by my dad. See, he likes sharp cheddar. I mean really sharp cheddar. And until he found Cabot Seriously Sharp Cheddar, he had never had one that really satisfied his sharp taste. It has been a staple in my parents' house for years, and quickly became one in my house once my dad (AKA Pa Pa) shared with Alex. In fact, it's Alex's favorite cheese too, and since he was just little he and Pa Pa have been Cabot fiends. So much so he refers to it as "Pa Pa Cheese". And I'm fully convinced at his high school graduation party Alex will ask me to serve Pa Pa Cheese!

~But let me allow Cabot to tell you more about themselves~

Cabot Creamery Cooperative has been in continuous operation in Vermont for almost 100 years. Since 1919, when 94 farmers founded Cabot, contributing $5 per cow plus a cord of wood each. For the farm families who own Cabot today, the family commitment comes from the 1,200 farmers located throughout New England and New York.

Over the years, Cabot has won every taste award for cheddar cheese, including "World's Best Cheddar" three times at the 22nd, 27th and 29th Biennial Cheese Championship.

Their mix of Jerseys and Holstein cows yields higher butterfat content and more milk solids than most of their competitors. Plus, thanks to a clean environment New England milk is considered among the finest and freshest in the world. What does this mean for cheese? Well, it adds up to a pure, rich base for Cabot dairy products and cheese. 

Not to mention their cheese is crafted with no additives or preservatives; and is naturally aged from 2 to 36 months. So it's cheese that tastes good that you can feel good about giving your family. 

With flavors from Extra Sharp to Pepper Jack to Garlic & Herb plus many many more, Cabot has something for everyone. So the next time you are in the cheese case looking for a flavorful cheese to take home, look for the Cabot name! "Where small is beautiful....and so much better!" 

Be sure to follow them on Facebook and Twitter too! 

Disclaimer: I was provided with free product for this review. All thoughts and opinions are my own.

We have many favorite food products we use in our every day lives. Ones we rely on because we know just how good they are. Ones that we recommend to our friends and family. Ones that we know we can turn to and never be disappointed. And for my family, when it comes to cheese, that name is Cabot.

I was first introduced to Cabot cheese by my dad. See, he likes sharp cheddar. I mean really sharp cheddar. And until he found Cabot Seriously Sharp Cheddar, he had never had one that really satisfied his sharp taste. It has been a staple in my parents' house for years, and quickly became one in my house once my dad (AKA Pa Pa) shared with Alex. In fact, it's Alex's favorite cheese too, and since he was just little he and Pa Pa have been Cabot fiends. So much so he refers to it as "Pa Pa Cheese". And I'm fully convinced at his high school graduation party Alex will ask me to serve Pa Pa Cheese!

~But let me allow Cabot to tell you more about themselves~

Cabot Creamery Cooperative has been in continuous operation in Vermont for almost 100 years. Since 1919, when 94 farmers founded Cabot, contributing $5 per cow plus a cord of wood each. For the farm families who own Cabot today, the family commitment comes from the 1,200 farmers located throughout New England and New York.

Over the years, Cabot has won every taste award for cheddar cheese, including "World's Best Cheddar" three times at the 22nd, 27th and 29th Biennial Cheese Championship.

Their mix of Jerseys and Holstein cows yields higher butterfat content and more milk solids than most of their competitors. Plus, thanks to a clean environment New England milk is considered among the finest and freshest in the world. What does this mean for cheese? Well, it adds up to a pure, rich base for Cabot dairy products and cheese. 

Not to mention their cheese is crafted with no additives or preservatives; and is naturally aged from 2 to 36 months. So it's cheese that tastes good that you can feel good about giving your family. 

With flavors from Extra Sharp to Pepper Jack to Garlic & Herb plus many many more, Cabot has something for everyone. So the next time you are in the cheese case looking for a flavorful cheese to take home, look for the Cabot name! "Where small is beautiful....and so much better!" 

Be sure to follow them on Facebook and Twitter too! 

Disclaimer: I was provided with free product for this review. All thoughts and opinions are my own.

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Parmesan Tilapia

I tend to get in a fish rut - falling back on my tried and true tilapia amandine even when there are lots of other great recipes to try. So I kicked myself out of a rut and I am so glad I did! This version of fish is absolutely delicious, and super easy.

This parmesan version is a combination of several I've seen on the web and pinterest. It is so fast that it can be on the table in less than 20 minutes, if you can make a few side dishes that fast!

Start by patting the fish dry and then place it on a lightly greased rimmed baking sheet. (You could use a cake pan, also.) Brush the fish with lemon juice.

Bake for 5-10 minutes. (This will depend on the thickness of your filets - mine were quite thin and 6 minutes was perfect.) While the fish bakes, you can whip up the topping. In a small bowl, combine the butter, mayonnaise, Old Bay seasoning,



basil and parmesan cheese.



Mix well with a fork, making sure to smash up any chunks of parmesan.



Spread the topping over the fish



and return to the oven for 5-8 minutes or until the fish flakes easily with a fork. I'm so glad to have another great recipe to use for tilapia! (Try the side dish, too - Balsamic Roasted Green Beans!)



One year ago: Chipotle Shrimp Tacos
Two years ago: Greek Salad
Three years ago: Beef and Barley Soup with Mushrooms

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

Parmesan Tilapia

4 tilapia filets (1 pound total)
2 tsp. lemon juice
1 1/2 Tbsp. butter
1 1/2 Tbsp. mayonnaise
1/3 tsp. Old Bay seasoning
1/4 tsp. basil
1/3 cup grated Parmesan

Pat fish filets with a paper towel and then place on a greased baking sheet or in a baking pan. Brush with the lemon juice. Bake at 350 for 5-10 minutes, depending on fish thickness.

Meanwhile, combine the remaining ingredients in a small bowl, and stir well to combine. Spread topping over fish and return to oven for an additional 5-8 minutes or until fish flakes easily with a fork. Serves 4.

I tend to get in a fish rut - falling back on my tried and true tilapia amandine even when there are lots of other great recipes to try. So I kicked myself out of a rut and I am so glad I did! This version of fish is absolutely delicious, and super easy.

This parmesan version is a combination of several I've seen on the web and pinterest. It is so fast that it can be on the table in less than 20 minutes, if you can make a few side dishes that fast!

Start by patting the fish dry and then place it on a lightly greased rimmed baking sheet. (You could use a cake pan, also.) Brush the fish with lemon juice.

Bake for 5-10 minutes. (This will depend on the thickness of your filets - mine were quite thin and 6 minutes was perfect.) While the fish bakes, you can whip up the topping. In a small bowl, combine the butter, mayonnaise, Old Bay seasoning,



basil and parmesan cheese.



Mix well with a fork, making sure to smash up any chunks of parmesan.



Spread the topping over the fish



and return to the oven for 5-8 minutes or until the fish flakes easily with a fork. I'm so glad to have another great recipe to use for tilapia! (Try the side dish, too - Balsamic Roasted Green Beans!)



One year ago: Chipotle Shrimp Tacos
Two years ago: Greek Salad
Three years ago: Beef and Barley Soup with Mushrooms

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

Parmesan Tilapia

4 tilapia filets (1 pound total)
2 tsp. lemon juice
1 1/2 Tbsp. butter
1 1/2 Tbsp. mayonnaise
1/3 tsp. Old Bay seasoning
1/4 tsp. basil
1/3 cup grated Parmesan

Pat fish filets with a paper towel and then place on a greased baking sheet or in a baking pan. Brush with the lemon juice. Bake at 350 for 5-10 minutes, depending on fish thickness.

Meanwhile, combine the remaining ingredients in a small bowl, and stir well to combine. Spread topping over fish and return to oven for an additional 5-8 minutes or until fish flakes easily with a fork. Serves 4.

reade more... Résuméabuiyad

I Do Too

I know for many of you, this is not the only food blog you read. And guess what...it's not the only one I read either! Of course not. There are too many talented people out there doing what I do, in some form, not to have us supporting each other, and reading what everyone else is cooking up too!

And for faithful EMM fans, it will come as no shock to you that another blog I not only read, but have the utmost respect for is The Country Cook. Plus, I'm guessing for a lot of you, it's one of your favorites too! Brandie is such a dear foodie friend to me; in fact, she was one of the first connections I made when I entered the world of food blogging; and to this day I value her so so much. Not to mention I always look forward to what she has coming out of her kitchen because you can always depend on two things: It will be simple and it will be absolutely delicious!

I feel like Brandie and I are kindred spirits in many ways. We are both mommies to young boys. They are both named Alex. And we are both always on the lookout for easy to make, down to earth recipes that the every day home cook can prepare and enjoy. Brandie is absolutely famous for her desserts (Seriously...I've seen them being shared on Facebook hundreds of time!) and one of the things she is a star at is using pre-packaged cake mixes in new and unique ways to come up with desserts perfect for a busy week.

So when I first saw her post these, "advertising" them only having 3 ingredients, I was ready to hit the "save" button right away. I immediately began typing a comment only to realize what I was typing underneath. The person right before me was chastising her for using a cake mix saying the recipe was "unhealthy" and "useless". Well, I'm not one to simply sit back and allow my friends to be attacked, so I began typing my strongly worded response. Just before I hit the enter button, the rude comment disappeared, so I asked her if she had deleted it. She confirmed that she indeed had, simply because there was no room for that kind of behavior on her page. I didn't blame her one bit, but did share that I was ready to defend her if need be. She explained to me that any time she posts a recipe using these mixes she receives many comments of that same nature. I won't lie. I was shocked! Not that people can be rude and say things that are out of line, but because they would choose cake mix to get so excited about.

Look, I realize that many many people are staying away from processed or pre-packaged foods; and I completely understand the reasons why; and I respect them. I truly do. But for those of us that do choose to use them every now and again to make our lives a little easier, and to still have the outcome of easy, yummy food to provide for our loved ones...well, I don't find that useless in any way. Anything that will lead to my family sitting down around the table and making memories in 100% okay in my book. All I ask is that those who choose not to use some of the same things I cook with, have the same respect for my decision as I have for theirs. (Okay...I'll get off my soap box now. I just really needed to say that.)

These are an amazing lemon dessert for any lemon lover like me. And yes, they only have 3 ingredients, making them super simple. I think they would make a festive, bright dessert for Easter brunch or dinner. (For those of you not keeping track, Easter is early this year, and only about 4 weeks away) They look like spring on a plate, while being refreshing and delicious.

I adore my foodie community...from the bloggers to the fans. I find inspiration in all of you, just like you find inspiration from me...and for that I thank you.

Easy Lemon Crumble Bars From The Country Cook 
1 (21 oz) can lemon pie filling
1 yellow cake mix (DRY do NOT add other ingredients)
1 stick butter, softened

Preheat oven to 350. Grease a 9x13 pan well. (I like to use the cooking spray with flour added) In a large mixing bowl combine dry cake mix and butter. Using a spoon and your fingers, mix well until crumbly mixture forms. Measure out 1/2 cup mixture and set aside. Pour remaining mixture into greased pan and press down to form a crust. Pour pie filling over and spread evenly. Sprinkle remaining crumbles over top. Bake for 20-25 minutes until top is slightly golden. Serve warm  or allow to cool. I like these served cold, but either way, leftovers do need to be covered and refrigerated.

Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Lemon at Very Good Recipes
Pin It

I know for many of you, this is not the only food blog you read. And guess what...it's not the only one I read either! Of course not. There are too many talented people out there doing what I do, in some form, not to have us supporting each other, and reading what everyone else is cooking up too!

And for faithful EMM fans, it will come as no shock to you that another blog I not only read, but have the utmost respect for is The Country Cook. Plus, I'm guessing for a lot of you, it's one of your favorites too! Brandie is such a dear foodie friend to me; in fact, she was one of the first connections I made when I entered the world of food blogging; and to this day I value her so so much. Not to mention I always look forward to what she has coming out of her kitchen because you can always depend on two things: It will be simple and it will be absolutely delicious!

I feel like Brandie and I are kindred spirits in many ways. We are both mommies to young boys. They are both named Alex. And we are both always on the lookout for easy to make, down to earth recipes that the every day home cook can prepare and enjoy. Brandie is absolutely famous for her desserts (Seriously...I've seen them being shared on Facebook hundreds of time!) and one of the things she is a star at is using pre-packaged cake mixes in new and unique ways to come up with desserts perfect for a busy week.

So when I first saw her post these, "advertising" them only having 3 ingredients, I was ready to hit the "save" button right away. I immediately began typing a comment only to realize what I was typing underneath. The person right before me was chastising her for using a cake mix saying the recipe was "unhealthy" and "useless". Well, I'm not one to simply sit back and allow my friends to be attacked, so I began typing my strongly worded response. Just before I hit the enter button, the rude comment disappeared, so I asked her if she had deleted it. She confirmed that she indeed had, simply because there was no room for that kind of behavior on her page. I didn't blame her one bit, but did share that I was ready to defend her if need be. She explained to me that any time she posts a recipe using these mixes she receives many comments of that same nature. I won't lie. I was shocked! Not that people can be rude and say things that are out of line, but because they would choose cake mix to get so excited about.

Look, I realize that many many people are staying away from processed or pre-packaged foods; and I completely understand the reasons why; and I respect them. I truly do. But for those of us that do choose to use them every now and again to make our lives a little easier, and to still have the outcome of easy, yummy food to provide for our loved ones...well, I don't find that useless in any way. Anything that will lead to my family sitting down around the table and making memories in 100% okay in my book. All I ask is that those who choose not to use some of the same things I cook with, have the same respect for my decision as I have for theirs. (Okay...I'll get off my soap box now. I just really needed to say that.)

These are an amazing lemon dessert for any lemon lover like me. And yes, they only have 3 ingredients, making them super simple. I think they would make a festive, bright dessert for Easter brunch or dinner. (For those of you not keeping track, Easter is early this year, and only about 4 weeks away) They look like spring on a plate, while being refreshing and delicious.

I adore my foodie community...from the bloggers to the fans. I find inspiration in all of you, just like you find inspiration from me...and for that I thank you.

Easy Lemon Crumble Bars From The Country Cook 
1 (21 oz) can lemon pie filling
1 yellow cake mix (DRY do NOT add other ingredients)
1 stick butter, softened

Preheat oven to 350. Grease a 9x13 pan well. (I like to use the cooking spray with flour added) In a large mixing bowl combine dry cake mix and butter. Using a spoon and your fingers, mix well until crumbly mixture forms. Measure out 1/2 cup mixture and set aside. Pour remaining mixture into greased pan and press down to form a crust. Pour pie filling over and spread evenly. Sprinkle remaining crumbles over top. Bake for 20-25 minutes until top is slightly golden. Serve warm  or allow to cool. I like these served cold, but either way, leftovers do need to be covered and refrigerated.

Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Lemon at Very Good Recipes
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French Chicken Broccoli Supreme

This casserole recipe is one that my daughter found on Pinterest, and she asked me to test it out when I was at her house recently. This made a great dinner for her family after a day at work and rounding up the children from their after-school activities of karate and tumbling. French Chicken Broccoli Supreme got a "thumbs up" from everyone.

Recipe source: Just Get Off Your Butt and Bake

Print Recipe

French Chicken Broccoli Supreme

1 pound fresh broccoli florets, broken in pieces, steamed for 2 minutes

3 cups cooked, chopped chicken breasts (I used grilled)

Sauce

1/3 cup butter, melted

1/4 cup cornstarch, dissolved in 1/2 cup cold water

1/3 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups milk

3 cups grated cheddar cheese, divided

Topping

2 tubes Ritz crackers

1/2 cup (1 stick) butter, melted

1 tablespoon poppy seeds

Preheat oven to 350 degrees F. Prepare a 13 x 9-inch baking dish with cooking spray. Layer the broccoli and chicken in the prepared dish; set aside.

For the sauce: In a saucepan over medium heat, combine butter, cornstarch dissolved in water, chicken broth, salt, pepper, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat to low, and add 1 1/2 cups of the cheddar cheese, stirring until melted. Pour sauce over the layered chicken and broccoli. Sprinkle the remaining cheddar cheese over the top of the sauce.

For the topping: Crush the Ritz crackers in a large zip top bag with a rolling pin; don't crush too small. Combine crushed crackers, melted butter, and poppy seeds; mix well. Sprinkle crumb mixture over top of the cheddar cheese. Bake uncovered in preheated oven for about 30 minutes, or until hot and bubbly.

The base of this recipe is 3 cups of cooked chicken and 1 pound of steamed broccoli.

The next layer is a creamy cheese sauce.

Sprinkle a layer of cheddar cheese after the sauce, then finish with the Ritz cracker/poppy seed topping.

Bake for about 30 minutes.

This casserole reminds me of poppy seed chicken, only cheesier and with broccoli, and you can't beat that!

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Shady Porch Rock & Share
Full Plate Thursday
All My Bloggy Friends
Arkansas Women Bloggers

Weekend Potluck

This casserole recipe is one that my daughter found on Pinterest, and she asked me to test it out when I was at her house recently. This made a great dinner for her family after a day at work and rounding up the children from their after-school activities of karate and tumbling. French Chicken Broccoli Supreme got a "thumbs up" from everyone.

Recipe source: Just Get Off Your Butt and Bake

Print Recipe

French Chicken Broccoli Supreme

1 pound fresh broccoli florets, broken in pieces, steamed for 2 minutes

3 cups cooked, chopped chicken breasts (I used grilled)

Sauce

1/3 cup butter, melted

1/4 cup cornstarch, dissolved in 1/2 cup cold water

1/3 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups milk

3 cups grated cheddar cheese, divided

Topping

2 tubes Ritz crackers

1/2 cup (1 stick) butter, melted

1 tablespoon poppy seeds

Preheat oven to 350 degrees F. Prepare a 13 x 9-inch baking dish with cooking spray. Layer the broccoli and chicken in the prepared dish; set aside.

For the sauce: In a saucepan over medium heat, combine butter, cornstarch dissolved in water, chicken broth, salt, pepper, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat to low, and add 1 1/2 cups of the cheddar cheese, stirring until melted. Pour sauce over the layered chicken and broccoli. Sprinkle the remaining cheddar cheese over the top of the sauce.

For the topping: Crush the Ritz crackers in a large zip top bag with a rolling pin; don't crush too small. Combine crushed crackers, melted butter, and poppy seeds; mix well. Sprinkle crumb mixture over top of the cheddar cheese. Bake uncovered in preheated oven for about 30 minutes, or until hot and bubbly.

The base of this recipe is 3 cups of cooked chicken and 1 pound of steamed broccoli.

The next layer is a creamy cheese sauce.

Sprinkle a layer of cheddar cheese after the sauce, then finish with the Ritz cracker/poppy seed topping.

Bake for about 30 minutes.

This casserole reminds me of poppy seed chicken, only cheesier and with broccoli, and you can't beat that!

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Shady Porch Rock & Share
Full Plate Thursday
All My Bloggy Friends
Arkansas Women Bloggers

Weekend Potluck

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Friday Night Tradition

For so many around this country Friday nights mean many things. The start to the weekend. Family time. Movie night. Date night. And one that seems to becoming more and more popular...Pizza Night! Maybe it's because by Friday night moms (and dads too) around America have cooked enough meals through the week to feed an army and are ready for a break. Maybe it's simply because it's a fun simple meal that is perfect for any of the occasions mentioned above. Whatever the reason, there is no doubt pizza delivery cars are out in droves in every neighborhood every single Friday night.

And like so many of you, we have included this tradition in our house too. But for us, it's not always delivered to our front door. In fact, most of the time it isn't. I have found different ways of incorporating pizza into our Friday meals that are still simple and fun, but made in my very own kitchen. From my Pizza Casserole to my Mini Pizzas we still feel like we're partaking in a fun trend, but not always ordering out.

This is yet another recipe to put on that list. I love margherita pizza but truly never realized just how easy it could be to make myself. I enjoy the fact it has familiar pizza flavors but without a heavy sauce, it's a little lighter and fresher to me. With simple ingredients, but intense flavor, this is sure to be a pizza that the whole family will love, even if it's served on a Tuesday instead of a Friday!

Garlic Butter Crusted Margherita Pizza Adapted from Pillsbury
1 can refrigerated pizza crust
1 10 oz. container grape tomatoes, halved
1/4 cup fresh basil, chopped
8 oz. mozzarella cheese
2 TBS olive oil
2 TBS butter, softened
1 TBS and 1/2 tsp minced garlic
Salt and Pepper to taste

Preheat oven to 400. Grease a large baking sheet. In a large skillet, heat olive oil on medium high heat. Add tomatoes, 1/2 tsp garlic, salt and pepper. Reduce heat to medium and cook 5 minutes. Using a potato masher, lightly crush tomatoes, and continue cooking for 10 minutes until slightly thickened. Set aside to cool slightly. In a small bowl combine butter and 1 TBS garlic. Mix until smooth. Place pizza crust on prepared pan and press into 15x10 rectangle using fingers. Spread garlic butter mixture over evenly. Bake for 7 minutes. Remove and spread tomato mixture on partial baked crust. Sprinkle with cheese and bake for 7-10 minutes until cheese is melted and crust is golden brown. Remove and sprinkle with fresh basil before serving.

Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Pizza at Very Good Recipes
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For so many around this country Friday nights mean many things. The start to the weekend. Family time. Movie night. Date night. And one that seems to becoming more and more popular...Pizza Night! Maybe it's because by Friday night moms (and dads too) around America have cooked enough meals through the week to feed an army and are ready for a break. Maybe it's simply because it's a fun simple meal that is perfect for any of the occasions mentioned above. Whatever the reason, there is no doubt pizza delivery cars are out in droves in every neighborhood every single Friday night.

And like so many of you, we have included this tradition in our house too. But for us, it's not always delivered to our front door. In fact, most of the time it isn't. I have found different ways of incorporating pizza into our Friday meals that are still simple and fun, but made in my very own kitchen. From my Pizza Casserole to my Mini Pizzas we still feel like we're partaking in a fun trend, but not always ordering out.

This is yet another recipe to put on that list. I love margherita pizza but truly never realized just how easy it could be to make myself. I enjoy the fact it has familiar pizza flavors but without a heavy sauce, it's a little lighter and fresher to me. With simple ingredients, but intense flavor, this is sure to be a pizza that the whole family will love, even if it's served on a Tuesday instead of a Friday!

Garlic Butter Crusted Margherita Pizza Adapted from Pillsbury
1 can refrigerated pizza crust
1 10 oz. container grape tomatoes, halved
1/4 cup fresh basil, chopped
8 oz. mozzarella cheese
2 TBS olive oil
2 TBS butter, softened
1 TBS and 1/2 tsp minced garlic
Salt and Pepper to taste

Preheat oven to 400. Grease a large baking sheet. In a large skillet, heat olive oil on medium high heat. Add tomatoes, 1/2 tsp garlic, salt and pepper. Reduce heat to medium and cook 5 minutes. Using a potato masher, lightly crush tomatoes, and continue cooking for 10 minutes until slightly thickened. Set aside to cool slightly. In a small bowl combine butter and 1 TBS garlic. Mix until smooth. Place pizza crust on prepared pan and press into 15x10 rectangle using fingers. Spread garlic butter mixture over evenly. Bake for 7 minutes. Remove and spread tomato mixture on partial baked crust. Sprinkle with cheese and bake for 7-10 minutes until cheese is melted and crust is golden brown. Remove and sprinkle with fresh basil before serving.

Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Pizza at Very Good Recipes
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My Family Will Quaker Up

If your family is anything like mine, it's pretty much hungry 24/7...or at least that's the way it seems. They wake up hungry, they want 3 meals a day with snacks in between. I swear it's a never ending cycle! And if there are kids included in that, then you are constantly trying your hardest to give them good food, that is also good for them!

A name that has been synonymous with that notion for as long as I can remember is Quaker. From breakfast, to snacks to dessert, they have got you covered every hour of the day. With brand new products like Perfect Portion Instant Oatmeal, Big Chewy Bars and Chocolate Chip Cookies, they are helping moms and dads across the country feed their families with ease, while still knowing they are wholesome and delicious.

I love that I can give my son something to snack on that will energize him and make him think he is getting a treat. The Perfect Portions idea is a busy mom's best friend. Only feeding one...there is a perfect size for that. Got 3 hungry mouths...you can feed them too. Make a little, make a lot, either way it's going to be a warm, satisfying breakfast for them to start their day.

For more information, products and recipe ideas, be sure to follow Quaker on Facebook, Twitter, and Pinterest.

Disclaimer: I received product samples through BzzzAgent and Quaker for this review. All thoughts and opinions are my own.

If your family is anything like mine, it's pretty much hungry 24/7...or at least that's the way it seems. They wake up hungry, they want 3 meals a day with snacks in between. I swear it's a never ending cycle! And if there are kids included in that, then you are constantly trying your hardest to give them good food, that is also good for them!

A name that has been synonymous with that notion for as long as I can remember is Quaker. From breakfast, to snacks to dessert, they have got you covered every hour of the day. With brand new products like Perfect Portion Instant Oatmeal, Big Chewy Bars and Chocolate Chip Cookies, they are helping moms and dads across the country feed their families with ease, while still knowing they are wholesome and delicious.

I love that I can give my son something to snack on that will energize him and make him think he is getting a treat. The Perfect Portions idea is a busy mom's best friend. Only feeding one...there is a perfect size for that. Got 3 hungry mouths...you can feed them too. Make a little, make a lot, either way it's going to be a warm, satisfying breakfast for them to start their day.

For more information, products and recipe ideas, be sure to follow Quaker on Facebook, Twitter, and Pinterest.

Disclaimer: I received product samples through BzzzAgent and Quaker for this review. All thoughts and opinions are my own.

reade more... Résuméabuiyad

Mexican Night Via Crock Pot

We love Mexican food, but I will admit not many of the recipes I make include the words Crock Pot. Honestly, with the exception of my Taco Soup and Chicken Enchiladas, I can't think of any others! So when a friend told me about this "go-to" recipe she makes, I figured it was worth a try to add another to that short list. She couldn't remember the entire recipe off the top of her head, but she did know it had cream cheese and black beans in it. Well, with the Internet, there really is nothing you can't find. Just by typing those two ingredients plus chicken into a search engine, I found something I had to believe was close to what she makes...and indeed I was right.

Now I will be honest with you. The original recipe calls for the chicken breasts to be added to the Crock Pot frozen, and while I can understand the convenience of that, (Heck, I forget to thaw meat out all the time!), I'm just not comfortable with it. I think it will cook more evenly, and to a safer temperature if it's thawed beforehand. But that is my hang up, so if it's something you do and feel okay about, then by all means, skip the browning steps below and throw those suckers in rock solid!

This is a great Mexican dish as is, or served over rice, which is what I did. Or you could shred the chicken and have a fantastic filling for tortillas! It truly is very versatile. I could even see shredding the chicken, mixing everything together and keeping it warm for a party. Set out a stack of tortillas or chips and let your guests make their own burrito or nachos.

Mexican nights at our house are always a good time, and something we look forward to. But I especially look forward to them when they are this easy and turn out so incredibly delicious!

Crock Pot Creamy Chicken and Black Beans Adapted from Food.com
4 boneless chicken breasts, thawed
2 TBS olive oil
Garlic Salt
Shallot-Pepper Seasoning Blend (Any grill seasoning would work)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (15 oz.) jar salsa
Salt and Pepper to taste
8 oz. cream cheese, cubed
3 green onions, chopped
1/4 c. cilantro, chopped
Cooked Rice, optional

In a large skillet, heat oil to medium heat. Season both sides of chicken with garlic salt, seasoning blend, salt and pepper. Brown chicken in oil for 2-3 minutes on both sides. Combine corn, black beans and salsa in Crock Pot. Lay chicken on top. Cook on HIGH for 1 hour. Reduce to LOW and cook for 4-5 hours until chicken in cooked through. Remove chicken from Crock Pot. Stir in cream cheese and mix well to combine. Replace chicken and cook for 20-30 minutes until cream cheese melted and mixture is smooth. About 5 minutes before serving remove chicken, add green onions and mix well. To serve, divide cooked rice among 4 plates. Top each with a chicken breast. Spoon bean mixture over chicken and garnish with cilantro.

Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Mexican at Very Good Recipes
Pin It

We love Mexican food, but I will admit not many of the recipes I make include the words Crock Pot. Honestly, with the exception of my Taco Soup and Chicken Enchiladas, I can't think of any others! So when a friend told me about this "go-to" recipe she makes, I figured it was worth a try to add another to that short list. She couldn't remember the entire recipe off the top of her head, but she did know it had cream cheese and black beans in it. Well, with the Internet, there really is nothing you can't find. Just by typing those two ingredients plus chicken into a search engine, I found something I had to believe was close to what she makes...and indeed I was right.

Now I will be honest with you. The original recipe calls for the chicken breasts to be added to the Crock Pot frozen, and while I can understand the convenience of that, (Heck, I forget to thaw meat out all the time!), I'm just not comfortable with it. I think it will cook more evenly, and to a safer temperature if it's thawed beforehand. But that is my hang up, so if it's something you do and feel okay about, then by all means, skip the browning steps below and throw those suckers in rock solid!

This is a great Mexican dish as is, or served over rice, which is what I did. Or you could shred the chicken and have a fantastic filling for tortillas! It truly is very versatile. I could even see shredding the chicken, mixing everything together and keeping it warm for a party. Set out a stack of tortillas or chips and let your guests make their own burrito or nachos.

Mexican nights at our house are always a good time, and something we look forward to. But I especially look forward to them when they are this easy and turn out so incredibly delicious!

Crock Pot Creamy Chicken and Black Beans Adapted from Food.com
4 boneless chicken breasts, thawed
2 TBS olive oil
Garlic Salt
Shallot-Pepper Seasoning Blend (Any grill seasoning would work)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (15 oz.) jar salsa
Salt and Pepper to taste
8 oz. cream cheese, cubed
3 green onions, chopped
1/4 c. cilantro, chopped
Cooked Rice, optional

In a large skillet, heat oil to medium heat. Season both sides of chicken with garlic salt, seasoning blend, salt and pepper. Brown chicken in oil for 2-3 minutes on both sides. Combine corn, black beans and salsa in Crock Pot. Lay chicken on top. Cook on HIGH for 1 hour. Reduce to LOW and cook for 4-5 hours until chicken in cooked through. Remove chicken from Crock Pot. Stir in cream cheese and mix well to combine. Replace chicken and cook for 20-30 minutes until cream cheese melted and mixture is smooth. About 5 minutes before serving remove chicken, add green onions and mix well. To serve, divide cooked rice among 4 plates. Top each with a chicken breast. Spoon bean mixture over chicken and garnish with cilantro.

Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Mexican at Very Good Recipes
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Luck of The Irish {A Giveaway with Gourmet Cookie Bouquet}

I am excited to be co-hosting with some other fabulous blogs this delectable giveaway from Gourmet Cookie Bouquet, just in time to celebrate St. Patrick's Day!

Gourmet Cookie Bouquet delivers fresh-baked cookie designs in bouquets, gift baskets, gift boxes and tins! What a fantastic, yummy gift for anyone in your life. They offer a wide variety of cookies, for every occasion from birthday to a simple "thank you."

And right now they are hosting a giveaway offering (2) lucky winners a St. Patrick's Day cookie gift valued at $50. Even better news? If you win, you can pick from 12 super cute St. Paddy's designs! How about a hat filled with a cookie assortment? Or maybe a golden box with chocolate covered Oreos? These are just a couple of the choices available to the winner!

~Sounds delicious, right? So enter today for your chance to win~

To Enter:

Use the Rafflecopter widget below to enter the St. Patrick's Day cookie giveaway. 

NOTE - You must complete the specified entry task in order to be eligible to win the contest. If you hit the green entry button without completing the task, your entry will be thrown out (disqualified from winning the prize).

Giveaway sweepstakes is open to all residents of the Lower 48 States, 18 and older.

Winners will be chosen randomly. Two winners will receive their design choice of a St. Patrick's Day cookie gift valued at up to $50. The designs can be seen on this page of St. Patrick's Day cookies from Gourmet Cookie Bouquets.com

Winners will be notified via e-mail so make sure you provide the correct address. Winners must respond within three days of being contacted. If you do not respond within that period, another replacement winner will be chosen.

Giveaway ends at midnight EST on March 10th, 2013 and winners announced by March. 17, 2013

a Rafflecopter giveaway

I am excited to be co-hosting with some other fabulous blogs this delectable giveaway from Gourmet Cookie Bouquet, just in time to celebrate St. Patrick's Day!

Gourmet Cookie Bouquet delivers fresh-baked cookie designs in bouquets, gift baskets, gift boxes and tins! What a fantastic, yummy gift for anyone in your life. They offer a wide variety of cookies, for every occasion from birthday to a simple "thank you."

And right now they are hosting a giveaway offering (2) lucky winners a St. Patrick's Day cookie gift valued at $50. Even better news? If you win, you can pick from 12 super cute St. Paddy's designs! How about a hat filled with a cookie assortment? Or maybe a golden box with chocolate covered Oreos? These are just a couple of the choices available to the winner!

~Sounds delicious, right? So enter today for your chance to win~

To Enter:

Use the Rafflecopter widget below to enter the St. Patrick's Day cookie giveaway. 

NOTE - You must complete the specified entry task in order to be eligible to win the contest. If you hit the green entry button without completing the task, your entry will be thrown out (disqualified from winning the prize).

Giveaway sweepstakes is open to all residents of the Lower 48 States, 18 and older.

Winners will be chosen randomly. Two winners will receive their design choice of a St. Patrick's Day cookie gift valued at up to $50. The designs can be seen on this page of St. Patrick's Day cookies from Gourmet Cookie Bouquets.com

Winners will be notified via e-mail so make sure you provide the correct address. Winners must respond within three days of being contacted. If you do not respond within that period, another replacement winner will be chosen.

Giveaway ends at midnight EST on March 10th, 2013 and winners announced by March. 17, 2013

a Rafflecopter giveaway

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Balsamic Roasted Green Beans

I love roasting vegetables - I've already shared a vegetable mix, brussels sprouts, cauliflower, and green beans. When I saw this recipe, I thought it was a great variation on roasting - adding in balsamic vinegar and then topping with a sprinkling of Parmesan. I could tell by looking at it that it would taste good, but I was unprepared for how the balsamic vinegar brought out the sweetness of the beans. Wow! I can't wait to try this method with other vegetables now!

In a large bowl, combine the green beans, mushrooms, oil



and vinegar and stir well to coat all the vegetables. Turn out onto a large baking sheet



and spread out in a single layer.



Roast at 450 for 20-30 minutes or until beans are tender.



Sprinkle with parmesan and season with salt and pepper.




One year ago: Chicken, Bacon and Avocado Quesadillas
Two years ago: Chicken Noodle Casserole
Three years ago: Hummus

Find more great ideas at My Meatless Mondays, 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 Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks.

Balsamic Roasted Green Beans

1 pound fresh green beans, ends trimmed
4 oz. fresh sliced mushrooms, coarsely chopped
1 1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. freshly grated Parmesan

In a large bowl, combine the green beans, mushrooms, oil and vinegar, and stir well to coat all the vegetables. Spread out in a single layer onto a large baking sheet and roast at 450 for 20-30 minutes or until beans are tender. Sprinkle with parmesan and season with salt and pepper. Serves 4.

Recipe Source: Adapted from Kalyn's Kitchen

I love roasting vegetables - I've already shared a vegetable mix, brussels sprouts, cauliflower, and green beans. When I saw this recipe, I thought it was a great variation on roasting - adding in balsamic vinegar and then topping with a sprinkling of Parmesan. I could tell by looking at it that it would taste good, but I was unprepared for how the balsamic vinegar brought out the sweetness of the beans. Wow! I can't wait to try this method with other vegetables now!

In a large bowl, combine the green beans, mushrooms, oil



and vinegar and stir well to coat all the vegetables. Turn out onto a large baking sheet



and spread out in a single layer.



Roast at 450 for 20-30 minutes or until beans are tender.



Sprinkle with parmesan and season with salt and pepper.




One year ago: Chicken, Bacon and Avocado Quesadillas
Two years ago: Chicken Noodle Casserole
Three years ago: Hummus

Find more great ideas at My Meatless Mondays, 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 Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks.

Balsamic Roasted Green Beans

1 pound fresh green beans, ends trimmed
4 oz. fresh sliced mushrooms, coarsely chopped
1 1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. freshly grated Parmesan

In a large bowl, combine the green beans, mushrooms, oil and vinegar, and stir well to coat all the vegetables. Spread out in a single layer onto a large baking sheet and roast at 450 for 20-30 minutes or until beans are tender. Sprinkle with parmesan and season with salt and pepper. Serves 4.

Recipe Source: Adapted from Kalyn's Kitchen

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Wrong Can, Yummy Dish

Normally I am that grocery shopper that is meticulous to a fault. I have my list, I know exactly where things are, how much they should cost, want my items bagged a certain way...yeah, I'm that girl. But sometimes, even I am in a rush, tired, or distracted and I find myself mindlessly wandering the aisles, grabbing things from the shelves, only to come home and discover I missed something on that list, or I ended up with the wrong thing in my cart. The latter is how this recipe came to be.

A couple weeks ago we had a million things to do in a very short time span and I was on a "speed mission" at the grocery store. I swear we were in and out in less than an hour, which for our family is unheard of! But then when we got back home, as I reached into the "canned items bag" (I might have been in a hurry, but I still had time to dictate the bagging process!) I came across something that was not on my list, and at first I couldn't even figure out how I was near it. Condensed French Onion Soup. Um, okay. I have no reason to own this. The only thing I was able to deduce was I had bought Alex a couple cans of chicken noodle soup, and I literally must have grabbed one too many. Why this was in the same box as chicken noodle, I'm not sure. But unless I'm going to accept the fact it jumped into the cart on it's own, I'm sticking with that.

So into the cupboard it went and I forgot about it. Then one night I was looking for something else and came across it. Great. What am I going to do with this? I know what you're saying. "Heat it up and eat it. It's soup." Well, that's a great idea except French Onion is one of my favorite soups; and I'm very picky when it comes to the flavor, so the condensed version just doesn't cut it. So instead I went looking for something to use it in and that's when I came across this. A very easy side dish for any night of the week, it's flavorful and just unique enough to be something a little different.

If you find yourself with mysterious items in your grocery bags, be sure to make the best of it. Or there is always your local food pantry!

Mushroom Rice From AllRecipes
1 c. uncooked long grain rice
1 (10 3/4 oz) can condensed French onion soup
1 (14 oz) can beef broth
1/4 c. butter
1 (4 oz) can sliced mushrooms, drained

Combine all ingredients in medium sauce pan. Bring to a boil. Reduce heat and simmer 20-25 minutes stirring often until rice tender and cooked through.

Shared on Make Ahead Meals Feb. 25, 2013
Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013

Rice at Very Good Recipes
Pin It

Normally I am that grocery shopper that is meticulous to a fault. I have my list, I know exactly where things are, how much they should cost, want my items bagged a certain way...yeah, I'm that girl. But sometimes, even I am in a rush, tired, or distracted and I find myself mindlessly wandering the aisles, grabbing things from the shelves, only to come home and discover I missed something on that list, or I ended up with the wrong thing in my cart. The latter is how this recipe came to be.

A couple weeks ago we had a million things to do in a very short time span and I was on a "speed mission" at the grocery store. I swear we were in and out in less than an hour, which for our family is unheard of! But then when we got back home, as I reached into the "canned items bag" (I might have been in a hurry, but I still had time to dictate the bagging process!) I came across something that was not on my list, and at first I couldn't even figure out how I was near it. Condensed French Onion Soup. Um, okay. I have no reason to own this. The only thing I was able to deduce was I had bought Alex a couple cans of chicken noodle soup, and I literally must have grabbed one too many. Why this was in the same box as chicken noodle, I'm not sure. But unless I'm going to accept the fact it jumped into the cart on it's own, I'm sticking with that.

So into the cupboard it went and I forgot about it. Then one night I was looking for something else and came across it. Great. What am I going to do with this? I know what you're saying. "Heat it up and eat it. It's soup." Well, that's a great idea except French Onion is one of my favorite soups; and I'm very picky when it comes to the flavor, so the condensed version just doesn't cut it. So instead I went looking for something to use it in and that's when I came across this. A very easy side dish for any night of the week, it's flavorful and just unique enough to be something a little different.

If you find yourself with mysterious items in your grocery bags, be sure to make the best of it. Or there is always your local food pantry!

Mushroom Rice From AllRecipes
1 c. uncooked long grain rice
1 (10 3/4 oz) can condensed French onion soup
1 (14 oz) can beef broth
1/4 c. butter
1 (4 oz) can sliced mushrooms, drained

Combine all ingredients in medium sauce pan. Bring to a boil. Reduce heat and simmer 20-25 minutes stirring often until rice tender and cooked through.

Shared on Make Ahead Meals Feb. 25, 2013
Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013

Rice at Very Good Recipes
Pin It

reade more... Résuméabuiyad

The Champion of Yogurts {A Review and Giveaway}

Do your kids like yogurt? Or better yet, would you like your kids to love yogurt, but can't seem to find a good match? How about a Greek yogurt, made by yogurt experts, just for them? That's exactly what you get with Chobani Champions® 

With a thick, creamy texture that kids love, and the protein and calcium parents look for, Chobani Champions® is the perfect match for the whole family! Not to mention, they come in a variety of delicious flavors!

• Champions Cups: Available in a 4-cup pack
• Banana Honey
• Very Berry
• Vanilla Chocolate Chunk
• Orange Vanilla
• Champions Tubes: Individual flavors sold in 8-tube pack; also available in 16-tube variety packs
• Jammin’ Strawberry
• Rockin’ Blueberry
• Swirlin’ Strawberry Banana
• Chillin’ Cherry
• Variety Pack: Jammin’ Strawberry & Rockin’ Blueberry
• Variety Pack: Swirlin’ Strawberry Banana & Chillin’ Cherry

Like many of you, I'm always on the lookout for nutritious yet yummy and fun things to pack in Alex's school lunch, and yogurt is one of his favorite things. So, when we first saw Chobani Champions® in the store, he was excited to try something new. It was definitely love at first bite! Rather it be a quick snack or lunchbox treat, he is always happy when Chobani Champions®  are on the menu.

He loves his Chobani!!

So you can imagine how thrilled I was when Chobani Champions® agreed to not only send me (and more so Alex) a variety of flavors to try (even ones we can't find in our local stores), but also offer 2 lucky EMM readers the chance to try the same in their homes! I know how much ya'll love giveaways, and I love being able to share some of our favorite products with all of you! 

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday March 4, 2013 

Two Lucky Winners Will Receive:
(1) Variety Case of Chobani Champions cups containing 
4 six-packs for 24 cups total

Flavors may vary

Mandatory Entry:

1.Become a fan of Chobani Champions on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow Chobani Champions on Twitter. Leave a comment when you have.

That makes up to 4 entries per person!!!

Good Luck!

Do your kids like yogurt? Or better yet, would you like your kids to love yogurt, but can't seem to find a good match? How about a Greek yogurt, made by yogurt experts, just for them? That's exactly what you get with Chobani Champions® 

With a thick, creamy texture that kids love, and the protein and calcium parents look for, Chobani Champions® is the perfect match for the whole family! Not to mention, they come in a variety of delicious flavors!

• Champions Cups: Available in a 4-cup pack
• Banana Honey
• Very Berry
• Vanilla Chocolate Chunk
• Orange Vanilla
• Champions Tubes: Individual flavors sold in 8-tube pack; also available in 16-tube variety packs
• Jammin’ Strawberry
• Rockin’ Blueberry
• Swirlin’ Strawberry Banana
• Chillin’ Cherry
• Variety Pack: Jammin’ Strawberry & Rockin’ Blueberry
• Variety Pack: Swirlin’ Strawberry Banana & Chillin’ Cherry

Like many of you, I'm always on the lookout for nutritious yet yummy and fun things to pack in Alex's school lunch, and yogurt is one of his favorite things. So, when we first saw Chobani Champions® in the store, he was excited to try something new. It was definitely love at first bite! Rather it be a quick snack or lunchbox treat, he is always happy when Chobani Champions®  are on the menu.

He loves his Chobani!!

So you can imagine how thrilled I was when Chobani Champions® agreed to not only send me (and more so Alex) a variety of flavors to try (even ones we can't find in our local stores), but also offer 2 lucky EMM readers the chance to try the same in their homes! I know how much ya'll love giveaways, and I love being able to share some of our favorite products with all of you! 

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday March 4, 2013 

Two Lucky Winners Will Receive:
(1) Variety Case of Chobani Champions cups containing 
4 six-packs for 24 cups total

Flavors may vary

Mandatory Entry:

1.Become a fan of Chobani Champions on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow Chobani Champions on Twitter. Leave a comment when you have.

That makes up to 4 entries per person!!!

Good Luck!

reade more... Résuméabuiyad

Church Supper #76

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:

Skillet Baked Pasta

From:

Half Baked Harvest

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:

Skillet Baked Pasta

From:

Half Baked Harvest

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 Bekki}

Happy Saturday! I hope this week treated you well, and you have a fun and/or relaxing weekend ahead of you. Today I'm welcoming a great EMM friend back into my kitchen to share yet another tasty recipe with all of us. So, grab a cup of coffee and see what Bekki has cooking...

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

With Mardi Gras just passing this is a tribute to one of my favorite dishes. Gumbo!!! But now that I have revamped my eating , it isn't always easy to just do away with the things we enjoy, So this file gumbo filled me heart and soul. Typically I use some kind of seafood (usually shrimp) in my gumbo recipes, but this time I didn't have what I wanted to add already in the fridge so I went with the next best thing! 
Bekki's Gumbo
Pkg. Chicken breasts 4-5, chopped
1 TB. Ground file
Salt to taste
1 TB. Granulated garlic
3 stalks celery, chopped
1 large onion, chopped
1 LB. Andouji sausage, chopped
2 C. Frozen cut Okra
6 C. Water

In s large pot add water, chicken, seasonings, celery, onions, and peppers. Cook until chicken is cooked through and veggies have softened. Add sausages, and okra. Cook until okra is to desired doneness. Check seasoning before serving, add additional if desired.

Pin It

Happy Saturday! I hope this week treated you well, and you have a fun and/or relaxing weekend ahead of you. Today I'm welcoming a great EMM friend back into my kitchen to share yet another tasty recipe with all of us. So, grab a cup of coffee and see what Bekki has cooking...

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

With Mardi Gras just passing this is a tribute to one of my favorite dishes. Gumbo!!! But now that I have revamped my eating , it isn't always easy to just do away with the things we enjoy, So this file gumbo filled me heart and soul. Typically I use some kind of seafood (usually shrimp) in my gumbo recipes, but this time I didn't have what I wanted to add already in the fridge so I went with the next best thing! 
Bekki's Gumbo
Pkg. Chicken breasts 4-5, chopped
1 TB. Ground file
Salt to taste
1 TB. Granulated garlic
3 stalks celery, chopped
1 large onion, chopped
1 LB. Andouji sausage, chopped
2 C. Frozen cut Okra
6 C. Water

In s large pot add water, chicken, seasonings, celery, onions, and peppers. Cook until chicken is cooked through and veggies have softened. Add sausages, and okra. Cook until okra is to desired doneness. Check seasoning before serving, add additional if desired.

Pin It

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Meal Plan Feb 24- Mar 1

*New Recipe
Links to Recipes on Blog
^Recipes being "re-blogged"

Sunday
Crock Pot Lamb Ragu*
Garlic Toast

Monday
Butter Bean Soup
French Bread

Tuesday
Greek Turkey Sliders*

Baked Pineapple
Mac n Cheese


Wednesday
Beef n Noodles
Mashed Potatoes
Coleslaw

Thursday
Ham Steaks
Stuffing
Baked Sweet Potatoes
Applesauce

Friday
Cabbage Roll Casserole^
Biscuits

*New Recipe
Links to Recipes on Blog
^Recipes being "re-blogged"

Sunday
Crock Pot Lamb Ragu*
Garlic Toast

Monday
Butter Bean Soup
French Bread

Tuesday
Greek Turkey Sliders*

Baked Pineapple
Mac n Cheese


Wednesday
Beef n Noodles
Mashed Potatoes
Coleslaw

Thursday
Ham Steaks
Stuffing
Baked Sweet Potatoes
Applesauce

Friday
Cabbage Roll Casserole^
Biscuits

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Mud Cookies or No-Bake Chocolate Cookies

Since I have been blogging on subjects beyond cooking and housekeeping over at The Family Dance, I have taken a few walks down memory lane to revisit my childhood days. In the post That's Just the Way I Like It, I recently recalled some stories I had heard of my mother's lack of cooking knowledge when she was a new bride. That got me to thinking of my own first experiences with cooking. Fortunately, my mother put me to work in the kitchen learning to cook when I was very young. Mud Cookies were probably the first cookies that I made when I was a little girl, and I remember making them pretty regularly. I decided to pull out that old recipe today and make up a retro batch of Mud Cookies. I felt like a kid again; my taste buds remembered everything.

Print Recipe

Mud Cookies or Chocolate No-Bake Cookies

1/4 cup butter

1/2 cup milk

2 cups sugar

1/2 cup unsweetened cocoa powder

1 cup peanut butter (can use either smooth or crunchy)

1 teaspoon vanilla extract

2 cups quick cooking oats

Line two large sheet pans with wax paper; set aside. In a heavy saucepan, melt butter. Add milk, sugar, and cocoa; stir until combined. Bring to a boil, then cook for 1 minute. Remove from heat and immediately stir in peanut butter, vanilla extract, and oats. Drop by teaspoonfuls onto prepared pans. Allow cookies to cool before removing from pans.

These cookies are flavored with cocoa powder and peanut butter, and they even have oats thrown into the mix for some extra goodness.  

Drop the cookies by teaspoonfuls onto wax paper and allow to cool.

With all the nostalgia going on, I think Desert Rose would be the appropriate serving piece for these Mud Cookies.




This recipe was shared with:
Weekend Potluck
Full Plate Thursday

Since I have been blogging on subjects beyond cooking and housekeeping over at The Family Dance, I have taken a few walks down memory lane to revisit my childhood days. In the post That's Just the Way I Like It, I recently recalled some stories I had heard of my mother's lack of cooking knowledge when she was a new bride. That got me to thinking of my own first experiences with cooking. Fortunately, my mother put me to work in the kitchen learning to cook when I was very young. Mud Cookies were probably the first cookies that I made when I was a little girl, and I remember making them pretty regularly. I decided to pull out that old recipe today and make up a retro batch of Mud Cookies. I felt like a kid again; my taste buds remembered everything.

Print Recipe

Mud Cookies or Chocolate No-Bake Cookies

1/4 cup butter

1/2 cup milk

2 cups sugar

1/2 cup unsweetened cocoa powder

1 cup peanut butter (can use either smooth or crunchy)

1 teaspoon vanilla extract

2 cups quick cooking oats

Line two large sheet pans with wax paper; set aside. In a heavy saucepan, melt butter. Add milk, sugar, and cocoa; stir until combined. Bring to a boil, then cook for 1 minute. Remove from heat and immediately stir in peanut butter, vanilla extract, and oats. Drop by teaspoonfuls onto prepared pans. Allow cookies to cool before removing from pans.

These cookies are flavored with cocoa powder and peanut butter, and they even have oats thrown into the mix for some extra goodness.  

Drop the cookies by teaspoonfuls onto wax paper and allow to cool.

With all the nostalgia going on, I think Desert Rose would be the appropriate serving piece for these Mud Cookies.




This recipe was shared with:
Weekend Potluck
Full Plate Thursday

reade more... Résuméabuiyad

Just A Little Zip

So officially, party season seems to be over for a while. The holidays are well over. The New Year has come and gone. The Super Bowl has it's victor. I guess if I was a "glass half empty" kinda person I could look at this and be more than a little depressed. Especially since I have something to share that is the perfect party food. It's easy, with only 3 ingredients. It cooks in the Crock Pot on your time schedule. It's a great finger food. All of these scream party! But I refuse to be boxed in like this. I say...let this become a main dish any night of the week. I say, we can party any time we want to...rather we have a reason or not!

If you enjoy my Cocktail Sausages, then this is right up your alley too. In fact Mr. Everyday said that's exactly what it reminded him of, only in a dinner size portion. And what did Alex think? Well, his reaction is what inspired the title of this post. He took his first bite and said "Mommy...it's sweet with just a little zip." He's exactly right! It's the perfect combination of the two, hitting all of your taste buds in exactly the right places.

A great dinner idea, yes it is. A fantastic party food, yep it's that too. Heck, I know there are plenty of birthdays, anniversaries, workplace pot-lucks, etc this recipe would be perfect for. Plus, graduation party season is just around the corner!

Crock Pot Glazed Kielbasa
2 lbs. kielbasa, cut into 1-inch pieces
1 c. packed brown sugar
3 TBS spicy brown mustard

Combine brown sugar and mustard in bottom of Crock Pot. Add kielbasa. Stir to coat. Cook on LOW for 3 hours. Stir before serving.
*NOTE* The one inch size is the perfect meal size. If I were doing these for a party I would cut them in 1/2" and have a bowl of toothpicks sitting next to them!

Shared on The Country Cook Feb. 22, 2013
Shared on Make Ahead Meals Feb. 25, 2013

Sausage at Very Good Recipes
Pin It

So officially, party season seems to be over for a while. The holidays are well over. The New Year has come and gone. The Super Bowl has it's victor. I guess if I was a "glass half empty" kinda person I could look at this and be more than a little depressed. Especially since I have something to share that is the perfect party food. It's easy, with only 3 ingredients. It cooks in the Crock Pot on your time schedule. It's a great finger food. All of these scream party! But I refuse to be boxed in like this. I say...let this become a main dish any night of the week. I say, we can party any time we want to...rather we have a reason or not!

If you enjoy my Cocktail Sausages, then this is right up your alley too. In fact Mr. Everyday said that's exactly what it reminded him of, only in a dinner size portion. And what did Alex think? Well, his reaction is what inspired the title of this post. He took his first bite and said "Mommy...it's sweet with just a little zip." He's exactly right! It's the perfect combination of the two, hitting all of your taste buds in exactly the right places.

A great dinner idea, yes it is. A fantastic party food, yep it's that too. Heck, I know there are plenty of birthdays, anniversaries, workplace pot-lucks, etc this recipe would be perfect for. Plus, graduation party season is just around the corner!

Crock Pot Glazed Kielbasa
2 lbs. kielbasa, cut into 1-inch pieces
1 c. packed brown sugar
3 TBS spicy brown mustard

Combine brown sugar and mustard in bottom of Crock Pot. Add kielbasa. Stir to coat. Cook on LOW for 3 hours. Stir before serving.
*NOTE* The one inch size is the perfect meal size. If I were doing these for a party I would cut them in 1/2" and have a bowl of toothpicks sitting next to them!

Shared on The Country Cook Feb. 22, 2013
Shared on Make Ahead Meals Feb. 25, 2013

Sausage at Very Good Recipes
Pin It

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Chicken with Goat Cheese and Sundried Tomato Sauce

I love sundried tomatoes. This is kind of strange since I don't like raw tomatoes. But there's something about those sundried ones - a more concentrated flavor, perhaps? I also love goat cheese and needed to find a new recipe to use up some goat cheese I had. As usual, Annie didn't disappoint. I adapted her recipe and loved, loved, loved it.

I like using chicken tenders because they cook quickly, and they cook more consistently since they're all about the same size. Heat the oil in a pan and when it's hot, add half the chicken.



Cook on one side for about 3 minutes, then flip and cook on the other side an additional 3-4 minutes or until the juices run clear.



Repeat this process til all the chicken is cooked. Remove the chicken from the skillet and add the mushrooms. Cook for a few minutes until the mushrooms give up some of their liquid.



Add the wine



and cook until it's reduced by half, being sure to scrape up the browned bits from the chicken. Then add the chicken broth



and cook for a few minutes til it reduces. Toss in the sundried tomatoes



and warm through. Remove from the heat and stir in the goat cheese.



Serve the chicken with the sauce spooned over the top. This sauce is so delicious - it would be great over potatoes, noodles or rice.



One year ago: Corn Casserole
Two years ago: Pumpkin Bran Muffins
Three years ago: Fried Cauliflower

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


Chicken with Goat Cheese and Sun-Dried Tomato Sauce

1 pound chicken tenders
2 Tbsp. olive
1 cup quartered mushrooms
1/2 cup white wine
1 cup chicken broth
1/4 cup sun-dried tomatoes, chopped
3 oz. plain or herbed goat cheese

Sprinkle chicken tenders with salt and pepper. Heat skillet over medium-high heat and add 1 Tbsp. oil. When oil is hot, add half of the chicken. Cook through, about 3-4 minutes per side. Remove from the skillet, add the rest of the oil, and repeat with remaining tenders. Set aside and keep warm.

In the same skillet, add the mushrooms and saute until they start to lose their liquid. Add the wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken. Add the chicken broth and reduce by about half. Add the sun-dried tomatoes and heat through.

Remove skillet from heat and stir in the goat cheese. Top the chicken breasts with sauce and serve.

Recipe Source: Adapted from Annie's Eats

I love sundried tomatoes. This is kind of strange since I don't like raw tomatoes. But there's something about those sundried ones - a more concentrated flavor, perhaps? I also love goat cheese and needed to find a new recipe to use up some goat cheese I had. As usual, Annie didn't disappoint. I adapted her recipe and loved, loved, loved it.

I like using chicken tenders because they cook quickly, and they cook more consistently since they're all about the same size. Heat the oil in a pan and when it's hot, add half the chicken.



Cook on one side for about 3 minutes, then flip and cook on the other side an additional 3-4 minutes or until the juices run clear.



Repeat this process til all the chicken is cooked. Remove the chicken from the skillet and add the mushrooms. Cook for a few minutes until the mushrooms give up some of their liquid.



Add the wine



and cook until it's reduced by half, being sure to scrape up the browned bits from the chicken. Then add the chicken broth



and cook for a few minutes til it reduces. Toss in the sundried tomatoes



and warm through. Remove from the heat and stir in the goat cheese.



Serve the chicken with the sauce spooned over the top. This sauce is so delicious - it would be great over potatoes, noodles or rice.



One year ago: Corn Casserole
Two years ago: Pumpkin Bran Muffins
Three years ago: Fried Cauliflower

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


Chicken with Goat Cheese and Sun-Dried Tomato Sauce

1 pound chicken tenders
2 Tbsp. olive
1 cup quartered mushrooms
1/2 cup white wine
1 cup chicken broth
1/4 cup sun-dried tomatoes, chopped
3 oz. plain or herbed goat cheese

Sprinkle chicken tenders with salt and pepper. Heat skillet over medium-high heat and add 1 Tbsp. oil. When oil is hot, add half of the chicken. Cook through, about 3-4 minutes per side. Remove from the skillet, add the rest of the oil, and repeat with remaining tenders. Set aside and keep warm.

In the same skillet, add the mushrooms and saute until they start to lose their liquid. Add the wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken. Add the chicken broth and reduce by about half. Add the sun-dried tomatoes and heat through.

Remove skillet from heat and stir in the goat cheese. Top the chicken breasts with sauce and serve.

Recipe Source: Adapted from Annie's Eats

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