Too Good Not To Repeat

Today's recipe is yet another one of those that I blogged before most of you were even reading EMM. It also happens to be a recipe that I find myself turning to again and again, especially in the warm months of the year. So you can see why I say it's "too good not to repeat." 

Chicken on the grill has always been a favorite of mine, all the way back to my childhood. One of the best memories I have of the summer time is my mom and I  visiting my grandparents in Pennsylvania for 2 weeks in the summer. We would go on mini trips sight seeing to various sights like Gettysburg, Niagara Falls, Hershey...lots of fun places! We spent some of the time camping...or should I say  our version of camping in a nice air conditioned Winnebago! (And to this day I don't camp in a tent. If I camp, it's going to include all the amenities I remember from those trips!) And sometimes we would just stay at home and have bonfires, grill out, and swing by the local ice cream stand! 

Nobody could grill a chicken wing like my grandpa! There was nothing special about them. Grandma literally put salt, pepper and garlic salt on them; but something about the way he cooked them...they were juicy, but crispy on the ends, moist and oh so flavorful. In later years, we've talked about just how yummy they were and why; and we've come to the conclusion it has to have something to do with the fact he wasn't cooking on a charcoal or propane grill. Those wings were cooked over the flames of natural gas, and evidently it worked magic on them!

This is a great recipe for all of you who love to grill too. My dear friend gave it to me a  few years ago, and I'm so happy she did! It's simple, quick, and can be marinating all day while you are at work, and ready to grill when you get home. It has amazing flavor and can easily be adapted to feed a huge crowd for a backyard barbecue. (The season is coming!)

Whenever I get the chance to make chicken on the grill, no matter what kind, it makes me smile and think of Grandpa. I will be honest, not once have I tried to recreate those wings. I know I never could. Simply put, his were the best, and I want to remember how they tasted, and eating them with him on a warm summer night. It's been 12 years since my grandpa passed, and I still smile thinking of those summer vacations, riding up front in that camper while he drove, riding on the John Deer with him while he mowed, his favorite "look" of sandals with socks, begging to go get ice cream again...even though we just had the night before (Pa Pa never could say no to his Punkin!), and eating delicious chicken wings, loving every minute. 

Food is definitely love, and that love remains in memories even when the people we love are no longer with us~

Grilled Honey Soy Chicken

1.5 lbs. chicken of your choice, we like boneless tenders

2/3 c. honey

2/3 c. soy sauce

2 garlic cloves, minced

1/2 c. vegetable oil

1 TBS prepared horseradish

2 tsp. grill seasoning

2 green onions, chopped, optional

In a medium bowl combine all ingredients for marinade. Stir well until combined. Measure out a cup of marinade and refrigerate. Place chicken in remaining marinade and allow to chill for 5-6 hours. When ready to grill, remove chicken and discard marinade. Preheat grill to medium high. Spray with cooking spray. Place chicken on grill and sear for 2 minutes per side. Lower heat to medium low and continue cooking and basting with reserved marinade for 20 minutes until chicken no longer pink. Garnish with green onions, if desired.

Shared on Lady Behind The Curtain May 2, 2013

Shared on Miz Helen's Country Cottage May 2, 2013

Shared on The Country Cook May 3, 2013

Chicken at Very Good Recipes

Pin It

Today's recipe is yet another one of those that I blogged before most of you were even reading EMM. It also happens to be a recipe that I find myself turning to again and again, especially in the warm months of the year. So you can see why I say it's "too good not to repeat." 

Chicken on the grill has always been a favorite of mine, all the way back to my childhood. One of the best memories I have of the summer time is my mom and I  visiting my grandparents in Pennsylvania for 2 weeks in the summer. We would go on mini trips sight seeing to various sights like Gettysburg, Niagara Falls, Hershey...lots of fun places! We spent some of the time camping...or should I say  our version of camping in a nice air conditioned Winnebago! (And to this day I don't camp in a tent. If I camp, it's going to include all the amenities I remember from those trips!) And sometimes we would just stay at home and have bonfires, grill out, and swing by the local ice cream stand! 

Nobody could grill a chicken wing like my grandpa! There was nothing special about them. Grandma literally put salt, pepper and garlic salt on them; but something about the way he cooked them...they were juicy, but crispy on the ends, moist and oh so flavorful. In later years, we've talked about just how yummy they were and why; and we've come to the conclusion it has to have something to do with the fact he wasn't cooking on a charcoal or propane grill. Those wings were cooked over the flames of natural gas, and evidently it worked magic on them!

This is a great recipe for all of you who love to grill too. My dear friend gave it to me a  few years ago, and I'm so happy she did! It's simple, quick, and can be marinating all day while you are at work, and ready to grill when you get home. It has amazing flavor and can easily be adapted to feed a huge crowd for a backyard barbecue. (The season is coming!)

Whenever I get the chance to make chicken on the grill, no matter what kind, it makes me smile and think of Grandpa. I will be honest, not once have I tried to recreate those wings. I know I never could. Simply put, his were the best, and I want to remember how they tasted, and eating them with him on a warm summer night. It's been 12 years since my grandpa passed, and I still smile thinking of those summer vacations, riding up front in that camper while he drove, riding on the John Deer with him while he mowed, his favorite "look" of sandals with socks, begging to go get ice cream again...even though we just had the night before (Pa Pa never could say no to his Punkin!), and eating delicious chicken wings, loving every minute. 

Food is definitely love, and that love remains in memories even when the people we love are no longer with us~

Grilled Honey Soy Chicken

1.5 lbs. chicken of your choice, we like boneless tenders

2/3 c. honey

2/3 c. soy sauce

2 garlic cloves, minced

1/2 c. vegetable oil

1 TBS prepared horseradish

2 tsp. grill seasoning

2 green onions, chopped, optional

In a medium bowl combine all ingredients for marinade. Stir well until combined. Measure out a cup of marinade and refrigerate. Place chicken in remaining marinade and allow to chill for 5-6 hours. When ready to grill, remove chicken and discard marinade. Preheat grill to medium high. Spray with cooking spray. Place chicken on grill and sear for 2 minutes per side. Lower heat to medium low and continue cooking and basting with reserved marinade for 20 minutes until chicken no longer pink. Garnish with green onions, if desired.

Shared on Lady Behind The Curtain May 2, 2013

Shared on Miz Helen's Country Cottage May 2, 2013

Shared on The Country Cook May 3, 2013

Chicken at Very Good Recipes

Pin It

reade more... Résuméabuiyad

Change Your Oil

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

Nope, I'm not talking about the 3,000 mile check up on your car. I'm talking about your cooking oil! And with Pompeian’s Time to Change Your Oil campaign, it's never been easier!

Thanks to recent scientific findings, the Mediterranean diet has boosted the popularity of olive oil. As a leader in olive oil, Pompeian wants to share a much less known oil (not to mention chef's secret for years now), grapeseed oil

Grapeseed oil has similar health benefits to olive oil, but is even more versatile in cooking due to its light taste and high smoke point. I can tell you from personal experience, I love using grapeseed oil in my kitchen for some of my favorite recipes. However, I've never tried it in a stir fry recipe, and this Beef-Stir Fry from Pompeian would be a great place to start:

INGREDIENTS

1/2 cup		low-sodium beef broth
1/3 cup		teriyaki sauce
1/4 cup		rice vinegar
3 tablespoons		Pompeian OlivExtra Premium Mediterranean Blend oil
2 tablespoons		sugar
2 tablespoons		cornstarch
1 tablespoon		Asian dark sesame oil
1 pound		flank steak, cut against the grain into 1/4-inch strips
4 cups		broccoli florets
1		green pepper, seeded and thinly sliced
1		small red onion, thinly sliced
1		bag (8 ounces) carrot matchsticks
		cooked brown rice

Preparation

1. In a bowl, whisk broth, teriyaki sauce, rice vinegar, 1 tablespoon of the olive oil, sugar,  cornstarch and sesame oil.

2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add flank steak and cook for about 3 minutes, stirring occasionally. Remove from pan and set aside. Drain any oil from pan.

3. Return skillet to medium-high heat; add broccoli and 1⁄2 cup of water. Cover and cook for 5 minutes, or until tender. Remove cover; cook until water has evaporated. Add remaining 1 tablespoon of olive oil to pan; add peppers and red onion. Cook, stirring occasionally, for 4 minutes or until crisp-tender. Add carrots; cook 1 minute. 

4. Return beef to skillet. Add reserved sauce; cook 2 minutes or until thickened. Serve with brown rice.

Right now, Pompeian and Hungry Girl are encouraging bloggers  to test this "swap out" in a recipe that usually uses butter or vegetable oil; using Pompeian's Grapeseed Oil or OlivExtra Premium Mediterranean blend instead. Simply post the recipe, with photo, on your blog, and then head over to the Pompeian Facebook  page, enter your contact info, and hit SUBMIT. It's that easy! The winner will be selected by Hungry Girl Lisa Lillen, and receive an all expenses paid trip to BlogHer Food '13 in Austin, TX June 7-8. Plus, his/her recipe will be promoted by Pompeian throughout the event!
Sounds pretty exciting right? So get in the kitchen, and start overhauling some of your favorite recipes tonight! Then blog them, enter and come back here to let me know why you want to win!

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

Nope, I'm not talking about the 3,000 mile check up on your car. I'm talking about your cooking oil! And with Pompeian’s Time to Change Your Oil campaign, it's never been easier!

Thanks to recent scientific findings, the Mediterranean diet has boosted the popularity of olive oil. As a leader in olive oil, Pompeian wants to share a much less known oil (not to mention chef's secret for years now), grapeseed oil

Grapeseed oil has similar health benefits to olive oil, but is even more versatile in cooking due to its light taste and high smoke point. I can tell you from personal experience, I love using grapeseed oil in my kitchen for some of my favorite recipes. However, I've never tried it in a stir fry recipe, and this Beef-Stir Fry from Pompeian would be a great place to start:

INGREDIENTS

1/2 cup		low-sodium beef broth
1/3 cup		teriyaki sauce
1/4 cup		rice vinegar
3 tablespoons		Pompeian OlivExtra Premium Mediterranean Blend oil
2 tablespoons		sugar
2 tablespoons		cornstarch
1 tablespoon		Asian dark sesame oil
1 pound		flank steak, cut against the grain into 1/4-inch strips
4 cups		broccoli florets
1		green pepper, seeded and thinly sliced
1		small red onion, thinly sliced
1		bag (8 ounces) carrot matchsticks
		cooked brown rice

Preparation

1. In a bowl, whisk broth, teriyaki sauce, rice vinegar, 1 tablespoon of the olive oil, sugar,  cornstarch and sesame oil.

2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add flank steak and cook for about 3 minutes, stirring occasionally. Remove from pan and set aside. Drain any oil from pan.

3. Return skillet to medium-high heat; add broccoli and 1⁄2 cup of water. Cover and cook for 5 minutes, or until tender. Remove cover; cook until water has evaporated. Add remaining 1 tablespoon of olive oil to pan; add peppers and red onion. Cook, stirring occasionally, for 4 minutes or until crisp-tender. Add carrots; cook 1 minute. 

4. Return beef to skillet. Add reserved sauce; cook 2 minutes or until thickened. Serve with brown rice.

Right now, Pompeian and Hungry Girl are encouraging bloggers  to test this "swap out" in a recipe that usually uses butter or vegetable oil; using Pompeian's Grapeseed Oil or OlivExtra Premium Mediterranean blend instead. Simply post the recipe, with photo, on your blog, and then head over to the Pompeian Facebook  page, enter your contact info, and hit SUBMIT. It's that easy! The winner will be selected by Hungry Girl Lisa Lillen, and receive an all expenses paid trip to BlogHer Food '13 in Austin, TX June 7-8. Plus, his/her recipe will be promoted by Pompeian throughout the event!
Sounds pretty exciting right? So get in the kitchen, and start overhauling some of your favorite recipes tonight! Then blog them, enter and come back here to let me know why you want to win!

reade more... Résuméabuiyad

Baklava Kosher Dessert Ideas for Your Party

Its festive time again, if you are wondering what must you gift your loved one, then I have a perfect idea. Why not just make some perfect dessert and pack them on glossy paper and present them to your loved one. It's a know fact that whatever may the occasion be Baklava dessert is a much loved dessert at all times. Make this time a bit different, Chocolates are fun but are an usual gift so if you want to give a surprise then try your hand with some Mediterranean dessert this time.

You can find Baklava in any of the bakery or sweet shop but will it not be fun to try your hands on some of its Recipe and bring a big smile on your loved ones face. Kosher Desserts are a great gift for people of all ages you can add your won flavors and deconstruct it to make it more appealing. If you are not too confident about your cooking skills then it is advisable to go in for the basic recipe and then move on to the more tempting and complicated ones. There are different kind of baklava the ones which you see in shops are mostly made by professionals and are made in Baklava factory which follows a strict recipe.

Gourmet Baklava Pastries and Greek Baklava are one of the baklava which are most cherished , not only does it melt in the mouth due to its fine layer pastries but also had added health benefits due to nuts and dry fruits. Due to its mind blowing taste it is fast moving and is getting quite popular throughout the world. Baklava was traditionally a Middle East and Mediterranean dessert but now is getting more and more popular in the west with every passing day. You can also find it recipes in various recipe books and famous websites.

Baklava is so tempting that it's very difficult to control at one piece. Baklava may be light and fluffy but is loaded with calories. Though it is also regarded as healthy as it has loads of dry fruits which helps in increasing the good cholesterol.

If you are a dieting freak and are conscious about calories then you can use sugar free instead of sugar. Because of its increasing popularity , baklava is now available in various supermarkets in various packaging especially during festive seasons. If you are not so lucky to find it in your supermarket then you need not get depressed as you can now order it online and it will get delivered right at your door steps.

If you are fond of cooking then you can also add a special dimension to the traditional Baklava recipe by adding fruits and flavors of your choice to make it more tempting. And if you are trying your hands on baklava for the first time, bear in mind that this dessert needs lots of patience and practice therefore make sure you try it over and over again until you attain perfection. Once you have mastered the skill of preparing baklava then you can very proudly present them to your friends and make your parties even more memorable.

The Baklava Factory is certified kosher by the Rabbinical Council of California. Online, you can purchase products and enjoy sweet Baklava pastry dessert. Find out more on Kosher Dessert .

Its festive time again, if you are wondering what must you gift your loved one, then I have a perfect idea. Why not just make some perfect dessert and pack them on glossy paper and present them to your loved one. It's a know fact that whatever may the occasion be Baklava dessert is a much loved dessert at all times. Make this time a bit different, Chocolates are fun but are an usual gift so if you want to give a surprise then try your hand with some Mediterranean dessert this time.

You can find Baklava in any of the bakery or sweet shop but will it not be fun to try your hands on some of its Recipe and bring a big smile on your loved ones face. Kosher Desserts are a great gift for people of all ages you can add your won flavors and deconstruct it to make it more appealing. If you are not too confident about your cooking skills then it is advisable to go in for the basic recipe and then move on to the more tempting and complicated ones. There are different kind of baklava the ones which you see in shops are mostly made by professionals and are made in Baklava factory which follows a strict recipe.

Gourmet Baklava Pastries and Greek Baklava are one of the baklava which are most cherished , not only does it melt in the mouth due to its fine layer pastries but also had added health benefits due to nuts and dry fruits. Due to its mind blowing taste it is fast moving and is getting quite popular throughout the world. Baklava was traditionally a Middle East and Mediterranean dessert but now is getting more and more popular in the west with every passing day. You can also find it recipes in various recipe books and famous websites.

Baklava is so tempting that it's very difficult to control at one piece. Baklava may be light and fluffy but is loaded with calories. Though it is also regarded as healthy as it has loads of dry fruits which helps in increasing the good cholesterol.

If you are a dieting freak and are conscious about calories then you can use sugar free instead of sugar. Because of its increasing popularity , baklava is now available in various supermarkets in various packaging especially during festive seasons. If you are not so lucky to find it in your supermarket then you need not get depressed as you can now order it online and it will get delivered right at your door steps.

If you are fond of cooking then you can also add a special dimension to the traditional Baklava recipe by adding fruits and flavors of your choice to make it more tempting. And if you are trying your hands on baklava for the first time, bear in mind that this dessert needs lots of patience and practice therefore make sure you try it over and over again until you attain perfection. Once you have mastered the skill of preparing baklava then you can very proudly present them to your friends and make your parties even more memorable.

The Baklava Factory is certified kosher by the Rabbinical Council of California. Online, you can purchase products and enjoy sweet Baklava pastry dessert. Find out more on Kosher Dessert .

reade more... Résuméabuiyad

Cinnamon Roll Coffee Cake

Remember how I don't make cinnamon rolls because I don't get up with the sun? Well, this is another great substitute. Full of cinnamon goodness, this cake is wonderful for breakfast, or a morning coffee break. Or an anytime coffee break. Or dessert with vanilla ice cream. Yum.

Start by beating together the butter and sugar until creamy. Add the eggs, yogurt, oil, vanilla and cinnamon

and mix to combine. Then add the flour, baking soda and salt and mix until all the ingredients are incorporated. Spread the batter into a greased spring form pan.

For the topping, combine the melted butter, brown sugar

and cinnamon and stir well to combine. Carefully spread the topping over the batter, then swirl lightly with a butter knife.

Be sure not to over-swirl - you just want swirls around the top, not all the way to the bottom of the pan.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack for about a half hour. While it cools, make the glaze. Using a mixer, beat together the cream cheese, vanilla and powdered sugar.

Add just enough milk to bring the icing to drizzling consistency, then spoon it over the top of the cake.

Isn't is beautiful? But not too beautiful to eat. Really. You should eat it. It's delicious.

One year ago: Portobello Pesto Pizza
Two years ago: Mediterranean Shrimp and Pasta
Three years ago: Pear Cake with Pine Nuts
Four years ago: Beef Stroganoff

Get more inspiration at Mop it up Monday, Seasonal Inspiration, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Friday Flash Blog.

Cinnamon Roll Coffee Cake

Cake:
1/4 cup butter, softened
3/4 cup sugar
3/4 cup plain or vanilla yogurt
2 eggs
2 Tbsp. canola or vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt

Topping:
1/4 cup butter, melted and cooled
3/4 cup brown sugar
2 tsp. cinnamon

Glaze:
2 Tbsp. cream cheese
2 Tbsp. milk
1/2 tsp. vanilla
1 cup powdered sugar


In a large bowl, cream together butter and sugar until light and creamy, about 3 minutes. Add yogurt, eggs, oil, vanilla and cinnamon, and mix to combine. Add flour, baking soda, and salt and mix until smooth.

Spread into a greased 9-inch springform pan. Set aside. For the topping, combine butter, sugar, and cinnamon until well combined. Spread over cake batter, then swirl topping into the batter with a butter knife. Bake at 350 for 45-50 minutes, until topping is set and toothpick comes out of center clean.

Let cool for 30 minutes.

Meanwhile, make the glaze. In a medium bowl, combine cream cheese, milk, vanilla, and powdered sugar. Beat with a mixer until smooth. Drizzle over cooled coffee cake. Serves 10-12.

Remember how I don't make cinnamon rolls because I don't get up with the sun? Well, this is another great substitute. Full of cinnamon goodness, this cake is wonderful for breakfast, or a morning coffee break. Or an anytime coffee break. Or dessert with vanilla ice cream. Yum.

Start by beating together the butter and sugar until creamy. Add the eggs, yogurt, oil, vanilla and cinnamon

and mix to combine. Then add the flour, baking soda and salt and mix until all the ingredients are incorporated. Spread the batter into a greased spring form pan.

For the topping, combine the melted butter, brown sugar

and cinnamon and stir well to combine. Carefully spread the topping over the batter, then swirl lightly with a butter knife.

Be sure not to over-swirl - you just want swirls around the top, not all the way to the bottom of the pan.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack for about a half hour. While it cools, make the glaze. Using a mixer, beat together the cream cheese, vanilla and powdered sugar.

Add just enough milk to bring the icing to drizzling consistency, then spoon it over the top of the cake.

Isn't is beautiful? But not too beautiful to eat. Really. You should eat it. It's delicious.

One year ago: Portobello Pesto Pizza
Two years ago: Mediterranean Shrimp and Pasta
Three years ago: Pear Cake with Pine Nuts
Four years ago: Beef Stroganoff

Get more inspiration at Mop it up Monday, Seasonal Inspiration, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Friday Flash Blog.

Cinnamon Roll Coffee Cake

Cake:
1/4 cup butter, softened
3/4 cup sugar
3/4 cup plain or vanilla yogurt
2 eggs
2 Tbsp. canola or vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt

Topping:
1/4 cup butter, melted and cooled
3/4 cup brown sugar
2 tsp. cinnamon

Glaze:
2 Tbsp. cream cheese
2 Tbsp. milk
1/2 tsp. vanilla
1 cup powdered sugar


In a large bowl, cream together butter and sugar until light and creamy, about 3 minutes. Add yogurt, eggs, oil, vanilla and cinnamon, and mix to combine. Add flour, baking soda, and salt and mix until smooth.

Spread into a greased 9-inch springform pan. Set aside. For the topping, combine butter, sugar, and cinnamon until well combined. Spread over cake batter, then swirl topping into the batter with a butter knife. Bake at 350 for 45-50 minutes, until topping is set and toothpick comes out of center clean.

Let cool for 30 minutes.

Meanwhile, make the glaze. In a medium bowl, combine cream cheese, milk, vanilla, and powdered sugar. Beat with a mixer until smooth. Drizzle over cooled coffee cake. Serves 10-12.

reade more... Résuméabuiyad

My Boys' Favorite

I am never shy about sharing favorites of mine with all of you. Heck, that's why I am here! To bring things I love into your home, and hope maybe you will love them too! But today I'm actually sharing a favorite of my "boys". Something they will both gobble down, rather it's my version or the original.

See, this is also a copycat recipe. I've told you before how our favorite Italian restaurant here in Fort Wayne is the family owned Casa's. (Plus, it is where Adam took me on our very first date, almost 16 years ago!) With a menu containing countless delicious dishes, sometimes it is hard to choose only one...or at least it is for me. I have 3-4 favorites that I usually alternate between each time we visit. But if you were to walk up to our table any given time we are eating, 9 times out of 10 you would find this dish in front of my husband. This wasn't something he always ordered, but once he did, it quickly became his favorite. And when Alex was little and still ordering off the kids' menu, Daddy was always nice enough to share a few bites with him. But now, as Alex has gotten older, and eats even more, he orders his own plate. 

They serve this dish with the option of mushrooms, olives, or both. Well, for my guys there is no question...it is always both! The salty, briny flavor of the olives compliments the deep flavor of the mushrooms and sauce so well, it is a match made in heaven. And while this isn't something I order there (I have too many other faves to add another!) I really love the flavor too.

Copycat recipes are so incredibly fun, not to mention affordable. Now I can make something I know my boys' adore, any night of the week, save a little money and treat them to a special meal without leaving our kitchen!

Cappellini con Pomodoro

1 lb. angel hair pasta, cooked according to package directions and drained

7 oz. jar pitted kalamata olives, drained and lightly chopped

8 oz. button mushrooms, thinly sliced

3 cloves garlic, minced

2 TBS butter

Salt and Pepper to taste

Sauce:

28 oz. can whole peeled tomatoes

1/2 c. olive oil

2 garlic cloves, minced

1/4 tsp. sugar

Salt to taste

Pulse tomatoes with juices in a food processor until pureed but still thick. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes,sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. In a separate skillet, heat butter on medium. Add mushrooms and garlic and cook until starts to brown, about 5 minutes. Add olives, salt and pepper. Cook and stir until mushrooms are completely cooked, about 5 minutes more. Add mushroom mixture to sauce. When pasta is cooked, drain well. In a large bowl combine sauce and pasta. Toss to coat well. Garnish with dried parsley if desired.

*NOTE* I use angel hair because I can't find true cappellini. Also, this sauce recipe makes about 3 cups. For an even easier version, use 3 cups of your favorite spaghetti sauce.

Shared on Make Ahead Meals Apr. 29, 2013
Shared on Mandy's Recipe Box Apr. 30, 2013
Shared on Lady Behind The Curtain May 2, 2013
Shared on Miz Helen's Country Cottage May 2, 2013
Shared on The Country Cook May 3, 2013

Pasta at Very Good Recipes
Pin It

I am never shy about sharing favorites of mine with all of you. Heck, that's why I am here! To bring things I love into your home, and hope maybe you will love them too! But today I'm actually sharing a favorite of my "boys". Something they will both gobble down, rather it's my version or the original.

See, this is also a copycat recipe. I've told you before how our favorite Italian restaurant here in Fort Wayne is the family owned Casa's. (Plus, it is where Adam took me on our very first date, almost 16 years ago!) With a menu containing countless delicious dishes, sometimes it is hard to choose only one...or at least it is for me. I have 3-4 favorites that I usually alternate between each time we visit. But if you were to walk up to our table any given time we are eating, 9 times out of 10 you would find this dish in front of my husband. This wasn't something he always ordered, but once he did, it quickly became his favorite. And when Alex was little and still ordering off the kids' menu, Daddy was always nice enough to share a few bites with him. But now, as Alex has gotten older, and eats even more, he orders his own plate. 

They serve this dish with the option of mushrooms, olives, or both. Well, for my guys there is no question...it is always both! The salty, briny flavor of the olives compliments the deep flavor of the mushrooms and sauce so well, it is a match made in heaven. And while this isn't something I order there (I have too many other faves to add another!) I really love the flavor too.

Copycat recipes are so incredibly fun, not to mention affordable. Now I can make something I know my boys' adore, any night of the week, save a little money and treat them to a special meal without leaving our kitchen!

Cappellini con Pomodoro

1 lb. angel hair pasta, cooked according to package directions and drained

7 oz. jar pitted kalamata olives, drained and lightly chopped

8 oz. button mushrooms, thinly sliced

3 cloves garlic, minced

2 TBS butter

Salt and Pepper to taste

Sauce:

28 oz. can whole peeled tomatoes

1/2 c. olive oil

2 garlic cloves, minced

1/4 tsp. sugar

Salt to taste

Pulse tomatoes with juices in a food processor until pureed but still thick. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes,sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. In a separate skillet, heat butter on medium. Add mushrooms and garlic and cook until starts to brown, about 5 minutes. Add olives, salt and pepper. Cook and stir until mushrooms are completely cooked, about 5 minutes more. Add mushroom mixture to sauce. When pasta is cooked, drain well. In a large bowl combine sauce and pasta. Toss to coat well. Garnish with dried parsley if desired.

*NOTE* I use angel hair because I can't find true cappellini. Also, this sauce recipe makes about 3 cups. For an even easier version, use 3 cups of your favorite spaghetti sauce.

Shared on Make Ahead Meals Apr. 29, 2013
Shared on Mandy's Recipe Box Apr. 30, 2013
Shared on Lady Behind The Curtain May 2, 2013
Shared on Miz Helen's Country Cottage May 2, 2013
Shared on The Country Cook May 3, 2013

Pasta at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Brown Soda Bread

No great bread making skill is required to produce a loaf of this Brown Soda Bread, and whole wheat bread just doesn't get any better than this! With only a touch of brown sugar for sweetness, this bread also has a nutty taste from the addition of wheat germ. Steel-cut oats, also know as Irish oatmeal, make their contribution to the healthy ingredient list in this delicious classic bread.

Original recipe source: Cooking Light March 2010

Print Recipe

Brown Soda Bread

2 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup steel-cut oats
2 tablespoons brown sugar
1 tablespoon wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
1 large egg, lightly beaten

Preheat oven to 325 degrees F. Coat a 9 x 5-inch loaf pan with cooking spray, then line the pan with parchment paper and coat the paper with cooking spray.
In a large bowl, combine both flours, oats, brown sugar, wheat germ, baking soda, baking powder, and salt. Combine buttermilk and egg, then add to the flour mixture, stirring just until combined. Spoon the mixture into the prepared loaf pan. Bake for 1 hour and 5 minutes, or until a wooden pick inserted in the center comes out clean. Invert bread onto a wire rack, remove parchment paper. Cool before slicing.

Wheat germ and steel cut oats are the two ingredients that make this whole wheat bread extra special.

This Brown Soda Bread is great toasted with a touch of butter or honey, and it also makes a super sandwich.



This recipe was shared with:
Weekend Potluck
Shady Porch Rock n Share
Arkansas Women Bloggers

No great bread making skill is required to produce a loaf of this Brown Soda Bread, and whole wheat bread just doesn't get any better than this! With only a touch of brown sugar for sweetness, this bread also has a nutty taste from the addition of wheat germ. Steel-cut oats, also know as Irish oatmeal, make their contribution to the healthy ingredient list in this delicious classic bread.

Original recipe source: Cooking Light March 2010

Print Recipe

Brown Soda Bread

2 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup steel-cut oats
2 tablespoons brown sugar
1 tablespoon wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
1 large egg, lightly beaten

Preheat oven to 325 degrees F. Coat a 9 x 5-inch loaf pan with cooking spray, then line the pan with parchment paper and coat the paper with cooking spray.
In a large bowl, combine both flours, oats, brown sugar, wheat germ, baking soda, baking powder, and salt. Combine buttermilk and egg, then add to the flour mixture, stirring just until combined. Spoon the mixture into the prepared loaf pan. Bake for 1 hour and 5 minutes, or until a wooden pick inserted in the center comes out clean. Invert bread onto a wire rack, remove parchment paper. Cool before slicing.

Wheat germ and steel cut oats are the two ingredients that make this whole wheat bread extra special.

This Brown Soda Bread is great toasted with a touch of butter or honey, and it also makes a super sandwich.



This recipe was shared with:
Weekend Potluck
Shady Porch Rock n Share
Arkansas Women Bloggers

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Church Supper #84

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:

Crock Pot Sweet and Sour Chicken

From:

Practical Stewardship

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes 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:

Crock Pot Sweet and Sour Chicken

From:

Practical Stewardship

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes 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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Soul Food Saturday #2

Good Morning, and welcome to the second week for Bekki to be in the EMM kitchen. And this week, she has a super yummy dessert that I know you're just gonna love at first sight...and bite!

Dessert, anyone? Now how can you say no to that? This week I decided in honor of my mother’s birthday I would put together 3 of her favorites all in one. I am taking about strawberry shortcake, cheese cake and a pudding all in one. Yep, it’s a celebration in a glass! Champagne glass that is! So here’s a toast to you, my sweet mother and soul food Saturday!

Strawberry Cheesecake Parfait

1 small  box cheesecake instant pudding

2 c. cold milk

1 package vanilla sponge cakes

1 container fresh strawberries approx 1 pound

Whipped topping

Mix pudding following package instructions. Place in refrigerator to chill and set. Cut sponge cakes into pieces. Set aside. Rinse strawberries gently under running water and lay on a kitchen towel to remove excess water. Remove tops from strawberries and slice. Set aside. Take pudding out of refrigerator and mix again lightly. Spoon pudding into Ziploc bag and remove air and seal bag. Set aside.

In a champagne glass, add some sponge cake pieces to the bottom creating a layer. Next place strawberries in another layer. Take zipped bag and cut one corner off the bottom, creating a piping bag. Add pudding next, creating another layer. Top with whipped cream. Continue layering until you have reached the top. Garnish with a sliced strawberry on top if desired.

Serves 4

Pin It

Good Morning, and welcome to the second week for Bekki to be in the EMM kitchen. And this week, she has a super yummy dessert that I know you're just gonna love at first sight...and bite!

Dessert, anyone? Now how can you say no to that? This week I decided in honor of my mother’s birthday I would put together 3 of her favorites all in one. I am taking about strawberry shortcake, cheese cake and a pudding all in one. Yep, it’s a celebration in a glass! Champagne glass that is! So here’s a toast to you, my sweet mother and soul food Saturday!

Strawberry Cheesecake Parfait

1 small  box cheesecake instant pudding

2 c. cold milk

1 package vanilla sponge cakes

1 container fresh strawberries approx 1 pound

Whipped topping

Mix pudding following package instructions. Place in refrigerator to chill and set. Cut sponge cakes into pieces. Set aside. Rinse strawberries gently under running water and lay on a kitchen towel to remove excess water. Remove tops from strawberries and slice. Set aside. Take pudding out of refrigerator and mix again lightly. Spoon pudding into Ziploc bag and remove air and seal bag. Set aside.

In a champagne glass, add some sponge cake pieces to the bottom creating a layer. Next place strawberries in another layer. Take zipped bag and cut one corner off the bottom, creating a piping bag. Add pudding next, creating another layer. Top with whipped cream. Continue layering until you have reached the top. Garnish with a sliced strawberry on top if desired.

Serves 4

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Meal Plan April 28- May 3

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

Sunday
BLTs
Ranch Bacon Pasta Salad
Corn on the Cob

Monday
Grilled Pork Chops
Stuffing
Winter Squash
Applesauce

Tuesday
Creamy Chicken Sausage Rice Pilaf*
Green Beans

Wednesday
Philly Cheese Steak Sloppy Joes*
Skillet Homefries*
Cottage Cheese
Sliced Pears

Thursday
Greek Salads
Dinner Rolls

Friday
Linguine with Green Olives and Capers^
Italian Bread

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

Sunday
BLTs
Ranch Bacon Pasta Salad
Corn on the Cob

Monday
Grilled Pork Chops
Stuffing
Winter Squash
Applesauce

Tuesday
Creamy Chicken Sausage Rice Pilaf*
Green Beans

Wednesday
Philly Cheese Steak Sloppy Joes*
Skillet Homefries*
Cottage Cheese
Sliced Pears

Thursday
Greek Salads
Dinner Rolls

Friday
Linguine with Green Olives and Capers^
Italian Bread

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Spring Break Barbecue

The first week of April was our Spring Break, and I have to admit, I was worried it wouldn't really feel like "spring" at all. Thankfully though, the sun came out, and it warmed up nicely...a couple days very nicely!

And by end of that week, with the warm sunshine on my face, the capri pants on my legs, flip flops on my feet and sun staying out until past 7:30 pm, I was ready to barbecue! Plus, my oven was still on the fritz, so it was good timing!

I will pretty much eat anything you slather in barbecue sauce. I'm not picky. Cooked over an open flame, covered in a sweet, smoky sauce...just the thought makes me drool. There are so many options when it comes to barbecue sauce, but for me, I want great flavor, not a lot of heat, and a good mix of sweet and savory; and this is the perfect combination of both. I chose to use it with chicken, but honestly, it would be delicious on pork or beef too. Heck, mix it with some ground beef, and make some of my Barbecue Burgers, another one of our summer time favorites. I guarantee whatever meat you choose to use it with, your family and your guests are going to love every bite.

If you enjoy a good barbecue like we do, be sure to save this for when the time comes. Or, join us in starting the season now, no matter what the weather is doing!

Jack Daniels Chicken
1 3-4 lb. whole chicken, cut into 8 pieces (skin left on)
1/2 c. canola oil
2 TBS grill seasoning
Salt and Pepper to taste

Sauce: From About.com
1/2-3/4 c. Jack Daniels, or to taste
1/2 c. onion, chopped
4 cloves garlic, minced
2 c. ketchup
1/3 c. vinegar
3 TBS Worcestershire sauce1/2 c. brown sugar, firmly packed
3/4 c. molasses
1/2 tsp. pepper
1/2 TBS salt
1/4 c. tomato paste
1 tsp. Liquid Smoke
1/2 tsp. Tabasco sauce, or to taste

Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.

In a large bowl combine chicken, oil, grill seasoning, salt and pepper. Allow to sit at room temperature about 20 minutes. Preheat grill to high. Spray with cooking spray well. Sear chicken on each side for 2 minutes. Reduce heat to medium and continue cooking for about 25 minutes turning every 3-4 minutes to crisp both sides. Baste with barbecue sauce and continue cooking for 6-7 minutes, turning often and re-basting.

Shared on The Country Cook Apr. 26, 2013
Shared on Make Ahead Meals Apr. 29, 2013
Shared on Mandy's Recipe Box Apr. 30, 2013

Chicken at Very Good Recipes
Pin It

The first week of April was our Spring Break, and I have to admit, I was worried it wouldn't really feel like "spring" at all. Thankfully though, the sun came out, and it warmed up nicely...a couple days very nicely!

And by end of that week, with the warm sunshine on my face, the capri pants on my legs, flip flops on my feet and sun staying out until past 7:30 pm, I was ready to barbecue! Plus, my oven was still on the fritz, so it was good timing!

I will pretty much eat anything you slather in barbecue sauce. I'm not picky. Cooked over an open flame, covered in a sweet, smoky sauce...just the thought makes me drool. There are so many options when it comes to barbecue sauce, but for me, I want great flavor, not a lot of heat, and a good mix of sweet and savory; and this is the perfect combination of both. I chose to use it with chicken, but honestly, it would be delicious on pork or beef too. Heck, mix it with some ground beef, and make some of my Barbecue Burgers, another one of our summer time favorites. I guarantee whatever meat you choose to use it with, your family and your guests are going to love every bite.

If you enjoy a good barbecue like we do, be sure to save this for when the time comes. Or, join us in starting the season now, no matter what the weather is doing!

Jack Daniels Chicken
1 3-4 lb. whole chicken, cut into 8 pieces (skin left on)
1/2 c. canola oil
2 TBS grill seasoning
Salt and Pepper to taste

Sauce: From About.com
1/2-3/4 c. Jack Daniels, or to taste
1/2 c. onion, chopped
4 cloves garlic, minced
2 c. ketchup
1/3 c. vinegar
3 TBS Worcestershire sauce1/2 c. brown sugar, firmly packed
3/4 c. molasses
1/2 tsp. pepper
1/2 TBS salt
1/4 c. tomato paste
1 tsp. Liquid Smoke
1/2 tsp. Tabasco sauce, or to taste

Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.

In a large bowl combine chicken, oil, grill seasoning, salt and pepper. Allow to sit at room temperature about 20 minutes. Preheat grill to high. Spray with cooking spray well. Sear chicken on each side for 2 minutes. Reduce heat to medium and continue cooking for about 25 minutes turning every 3-4 minutes to crisp both sides. Baste with barbecue sauce and continue cooking for 6-7 minutes, turning often and re-basting.

Shared on The Country Cook Apr. 26, 2013
Shared on Make Ahead Meals Apr. 29, 2013
Shared on Mandy's Recipe Box Apr. 30, 2013

Chicken at Very Good Recipes
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Asian Asparagus

One of my favorite things about eating in Asian restaurants is the interesting and tasty way that vegetables are prepared. So I was thrilled to find this recipe for Asian Asparagus (you could use green beans, too!) and even more thrilled that it used ingredients I already had on hand. To top it off, it is SO YUMMY!!!

Start by steaming the asparagus - this is a new way I tried and I love it. Unroll several sheets of paper towels (keep them together, like 4 sheets long), get them wet under the faucet, then carefully wring out. Lay out the sheets and then lay the asparagus down on the sheet.

Then roll up the asparagus in the paper towel, starting with the end that has asparagus on it.

Place the roll in the microwave and cook for 2 to 2 1/2 minutes, until crisp tender. THE ROLL WILL BE HOT. Use tongs to remove it from the microwave and set it on a plate.

For the sauce, combine the soy sauce, sherry, Sriracha, sesame oil

and honey

in a measuring cup and whisk to combine. In a large skillet, heat the oil over medium high heat, then add the ginger

and the garlic. Saute for 1 minute, then add the soy sauce mixture.

Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Combine the cornstarch and remaining soy sauce and whisk until smooth. Then add it to the skillet,

and stir until the sauce thickens. Add the asparagus to the skillet

and toss it around until it's all coated with the sauce.

Let simmer in the sauce for a minute to warm it all up. Then transfer the asparagus to a serving platter and drizzle with the sauce from the skillet. Top wtih the sesame seeds

and serve immediately!

One year ago: Lemon Poppyseed Pancakes
Two years ago: Blender Bread
Three years ago: Balsamic Chicken with Spring Vegetables
Four years ago: Frozen Strawberry Pie

Find more great stuff at Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Asian Asparagus

1 pound fresh asparagus, trimmed
1/2 Tbsp. cornstarch
4 Tbsp. soy sauce, divided
1 tsp. vegetable oil
2 garlic cloves, minced
1 tsp. minced ginger
1 1/2 Tbsp. honey
2 tsp. dry sherry
1 tsp. Sriracha or garlic chile sauce
2 tsp. toasted sesame oil
2 tsp. toasted sesame seeds

Steam asparagus until crisp tender and set aside.

In a measuring cup, combine the 3 Tbsp. soy sauce, honey, sherry, sriracha, and sesame oil.

In large skillet, heat oil over medium high heat; add garlic and ginger and saute for 1 minute. Add the soy sauce mixture to the skillet. Simmer over low heat for 10 minutes, stirring occasionally. In a small bowl whisk together corn starch and the remaining 1 tablespoon of the soy sauce; whisk in to the skillet mixture then stir and heat until thickened.

Add asparagus to the skillet and toss until evenly coated with sauce. Transfer to a serving platter and drizzle with any sauce remaining in skillet. Sprinkle with sesame seeds.

One of my favorite things about eating in Asian restaurants is the interesting and tasty way that vegetables are prepared. So I was thrilled to find this recipe for Asian Asparagus (you could use green beans, too!) and even more thrilled that it used ingredients I already had on hand. To top it off, it is SO YUMMY!!!

Start by steaming the asparagus - this is a new way I tried and I love it. Unroll several sheets of paper towels (keep them together, like 4 sheets long), get them wet under the faucet, then carefully wring out. Lay out the sheets and then lay the asparagus down on the sheet.

Then roll up the asparagus in the paper towel, starting with the end that has asparagus on it.

Place the roll in the microwave and cook for 2 to 2 1/2 minutes, until crisp tender. THE ROLL WILL BE HOT. Use tongs to remove it from the microwave and set it on a plate.

For the sauce, combine the soy sauce, sherry, Sriracha, sesame oil

and honey

in a measuring cup and whisk to combine. In a large skillet, heat the oil over medium high heat, then add the ginger

and the garlic. Saute for 1 minute, then add the soy sauce mixture.

Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Combine the cornstarch and remaining soy sauce and whisk until smooth. Then add it to the skillet,

and stir until the sauce thickens. Add the asparagus to the skillet

and toss it around until it's all coated with the sauce.

Let simmer in the sauce for a minute to warm it all up. Then transfer the asparagus to a serving platter and drizzle with the sauce from the skillet. Top wtih the sesame seeds

and serve immediately!

One year ago: Lemon Poppyseed Pancakes
Two years ago: Blender Bread
Three years ago: Balsamic Chicken with Spring Vegetables
Four years ago: Frozen Strawberry Pie

Find more great stuff at Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Asian Asparagus

1 pound fresh asparagus, trimmed
1/2 Tbsp. cornstarch
4 Tbsp. soy sauce, divided
1 tsp. vegetable oil
2 garlic cloves, minced
1 tsp. minced ginger
1 1/2 Tbsp. honey
2 tsp. dry sherry
1 tsp. Sriracha or garlic chile sauce
2 tsp. toasted sesame oil
2 tsp. toasted sesame seeds

Steam asparagus until crisp tender and set aside.

In a measuring cup, combine the 3 Tbsp. soy sauce, honey, sherry, sriracha, and sesame oil.

In large skillet, heat oil over medium high heat; add garlic and ginger and saute for 1 minute. Add the soy sauce mixture to the skillet. Simmer over low heat for 10 minutes, stirring occasionally. In a small bowl whisk together corn starch and the remaining 1 tablespoon of the soy sauce; whisk in to the skillet mixture then stir and heat until thickened.

Add asparagus to the skillet and toss until evenly coated with sauce. Transfer to a serving platter and drizzle with any sauce remaining in skillet. Sprinkle with sesame seeds.

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Loving My Crock Pot Even More

As I am typing this, I have now been without an oven for almost two weeks! (Now remember, I blog ahead, so hopefully by the time this actually posts, that problem will be a thing of the past. But knowing repair shops, and the time it takes to order parts, and time to install it, etc, I'm not going to hold my breath!)

So you can imagine my frustration when I decided to create a recipe based on Stuffed Peppers, but pizza inspired, and then realized I would have to figure out how to slow cook them instead of bake, because let's face it...those aren't fitting in the toaster oven!

Luckily I was able to take my ideas, add a few from another recipe I found, and use their cooking instructions to develop them for the Crock Pot.

If your family loves stuffed peppers like mine, they will flip for these! Think all the flavors of a supreme pizza stuffed inside a pepper for easy access! Not to mention, it's a fantastic recipe to adapt for the number of people in your family. And if your kids normally turn their noses up at stuffed peppers...then maybe, just maybe these will pass inspection a little easier since you can tell them they taste like pizza, just without the crust; and let's face it, a lot of little ones don't eat the crust any way, so they won't even miss it!

I am always a huge fan of my Crock Pot, but without a working oven, it's quickly becoming an even better friend to me. If it weren't for it...I might just be ordering take out every night. Mmmm....maybe the Crock Pot should hide for a bit...that sounds a bit like a cooking vacation! Just kidding...

 Crock Pot Pizza Stuffed Peppers Adapted from Betty Crocker
4 large green bell peppers
1/2 c. orzo pasta, cooked to package directions an drained
5 large white button mushrooms, diced
1 lb. Italian sausage
2 tsp. Italian seasoning
1 (15 oz.) can pizza sauce
1 1/2 c. mozzarella cheese
1/2 c. water
Salt and Pepper to taste

In a large skillet, brown sausage until no longer pink. When sausage is almost done, add mushrooms and brown. Drain if necessary. Add in pizza sauce, orzo, seasoning and 1 c. cheese. Stir until mixed well. Cut tops off peppers and set aside. Remove seeds and ribs from peppers and rinse. (If they won't stand up on their own, slice a tiny bit off bottom to make flat.) Fill peppers with filling and replace tops. Spray Crock Pot with cooking spray. Add water. Place peppers in, standing up. Cook on LOW 4-5 hours. In the last 10 minutes, remove tops, and sprinkle with remaining cheese. Cook until cheese is melted. To remove, carefully use a slotted spoon and tongs, but do not squeeze.

Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013
Shared on The Country Cook Apr. 26, 2013

Peppers at Very Good Recipes
Pin It

As I am typing this, I have now been without an oven for almost two weeks! (Now remember, I blog ahead, so hopefully by the time this actually posts, that problem will be a thing of the past. But knowing repair shops, and the time it takes to order parts, and time to install it, etc, I'm not going to hold my breath!)

So you can imagine my frustration when I decided to create a recipe based on Stuffed Peppers, but pizza inspired, and then realized I would have to figure out how to slow cook them instead of bake, because let's face it...those aren't fitting in the toaster oven!

Luckily I was able to take my ideas, add a few from another recipe I found, and use their cooking instructions to develop them for the Crock Pot.

If your family loves stuffed peppers like mine, they will flip for these! Think all the flavors of a supreme pizza stuffed inside a pepper for easy access! Not to mention, it's a fantastic recipe to adapt for the number of people in your family. And if your kids normally turn their noses up at stuffed peppers...then maybe, just maybe these will pass inspection a little easier since you can tell them they taste like pizza, just without the crust; and let's face it, a lot of little ones don't eat the crust any way, so they won't even miss it!

I am always a huge fan of my Crock Pot, but without a working oven, it's quickly becoming an even better friend to me. If it weren't for it...I might just be ordering take out every night. Mmmm....maybe the Crock Pot should hide for a bit...that sounds a bit like a cooking vacation! Just kidding...

 Crock Pot Pizza Stuffed Peppers Adapted from Betty Crocker
4 large green bell peppers
1/2 c. orzo pasta, cooked to package directions an drained
5 large white button mushrooms, diced
1 lb. Italian sausage
2 tsp. Italian seasoning
1 (15 oz.) can pizza sauce
1 1/2 c. mozzarella cheese
1/2 c. water
Salt and Pepper to taste

In a large skillet, brown sausage until no longer pink. When sausage is almost done, add mushrooms and brown. Drain if necessary. Add in pizza sauce, orzo, seasoning and 1 c. cheese. Stir until mixed well. Cut tops off peppers and set aside. Remove seeds and ribs from peppers and rinse. (If they won't stand up on their own, slice a tiny bit off bottom to make flat.) Fill peppers with filling and replace tops. Spray Crock Pot with cooking spray. Add water. Place peppers in, standing up. Cook on LOW 4-5 hours. In the last 10 minutes, remove tops, and sprinkle with remaining cheese. Cook until cheese is melted. To remove, carefully use a slotted spoon and tongs, but do not squeeze.

Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013
Shared on The Country Cook Apr. 26, 2013

Peppers at Very Good Recipes
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Happy Birthday, Crayola!

To celebrate their 110th birthday, the 8 original crayons are throwing a birthday bash at the new fun-omenal Crayola Experience, the world's only interactive Crayola family attraction. Right now, they're out on a colorful adventure to spread the news, and you're invited to join the fun!

How can you join in on the fun? You can FOLLOW the crayons on their adventure, LEARN more about each color and enter to WIN a trip for 4 to celebrate their birthday and the Grand Opening of the all new Crayola Experience this coming May, 2013!

Visit the Crayola Facebook page and click "enter now" for your chance to be first in line when the Crayola Experience reopens.

The new Crayola Experience features four floors of new interactive exhibits and one-of-a-kind attractions that will bring the magic of color and your child's creativity to life! The winner will be among the first to experience the fun, along with a three- night, all-expenses paid stay. It's an experience your kids will never forget - and neither will you!

Disclaimer: I received a package of Crayola crayons for sharing this information.

To celebrate their 110th birthday, the 8 original crayons are throwing a birthday bash at the new fun-omenal Crayola Experience, the world's only interactive Crayola family attraction. Right now, they're out on a colorful adventure to spread the news, and you're invited to join the fun!

How can you join in on the fun? You can FOLLOW the crayons on their adventure, LEARN more about each color and enter to WIN a trip for 4 to celebrate their birthday and the Grand Opening of the all new Crayola Experience this coming May, 2013!

Visit the Crayola Facebook page and click "enter now" for your chance to be first in line when the Crayola Experience reopens.

The new Crayola Experience features four floors of new interactive exhibits and one-of-a-kind attractions that will bring the magic of color and your child's creativity to life! The winner will be among the first to experience the fun, along with a three- night, all-expenses paid stay. It's an experience your kids will never forget - and neither will you!

Disclaimer: I received a package of Crayola crayons for sharing this information.

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Scallop Risotto

Scallops are my favorite thing to order in a restaurant, but I've never attempted to cook with them. When this month's Secret Recipe Club assignments came out, and I saw this recipe on my assigned blog, A Couple in the Kitchen, it was the push I needed to add scallops to my repertoire. And I'm so glad I did.

Risotto is an elegant and special dish on its own, but when it is prepared with wine and then studded with those richly delicious creatures from the sea, it turns any evening at home into a special occasion.

Risotto takes a while to prepare so have patience - the time is well spent and you will reap the rewards! Start by heating the butter and olive oil over medium heat in a large skillet. Add the green onions

and cook for about a minute. Then add the rice,

and cook and stir until the rice starts to get toasted, 2-3 minutes. Reduce the heat to medium low, then add the wine

and continue to cook and stir until most of the liquid is absorbed. Add the broth, about 1/4 cup at a time,

cooking and stirring until most of the liquid is absorbed before you add more broth. This process will take 20-25 minutes. Now toss in the scallops.

The scallops will need to cook just briefly, probably 2-4 minutes depending on their size. Once the scallops are opaque, sprinkle the risotto with the cheese

and stir well until the cheese is melted. Season with salt and pepper, and get ready for an elegant evening!

One year ago: Crockpot Carnitas
Two years ago: Caramel Banana Crepes
Three years ago: Carrot Souffle
Four years ago: Carrot Cake

There's more great stuff at Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Food on Friday.

Risotto with Bay Scallops

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup champagne or moscato wine
2 cups chicken broth
3/4 lb. bay scallops
1/2 cup grated Parmesan cheese

In a large skillet combine the olive oil and butter and cook over medium heat until butter is melted. Add the green onions and saute soft, about one minute. Add the rice and saute for 2-3 minutes until rice begins to toast. Add the wine and lower the heat to medium low. Simmer until the liquid is almost evaporated, stirring often. Slowly add the broth, about 1/4 cup at a time, stirring often and each time simmering until the liquid is almost evaporated (about 20-25 minutes total).

Add the scallops and simmer until they are cooked through about 3-4 minutes. Then add the cheese, stir to mix well, season with salt and pepper to taste. Serves 3-4.

Scallops are my favorite thing to order in a restaurant, but I've never attempted to cook with them. When this month's Secret Recipe Club assignments came out, and I saw this recipe on my assigned blog, A Couple in the Kitchen, it was the push I needed to add scallops to my repertoire. And I'm so glad I did.

Risotto is an elegant and special dish on its own, but when it is prepared with wine and then studded with those richly delicious creatures from the sea, it turns any evening at home into a special occasion.

Risotto takes a while to prepare so have patience - the time is well spent and you will reap the rewards! Start by heating the butter and olive oil over medium heat in a large skillet. Add the green onions

and cook for about a minute. Then add the rice,

and cook and stir until the rice starts to get toasted, 2-3 minutes. Reduce the heat to medium low, then add the wine

and continue to cook and stir until most of the liquid is absorbed. Add the broth, about 1/4 cup at a time,

cooking and stirring until most of the liquid is absorbed before you add more broth. This process will take 20-25 minutes. Now toss in the scallops.

The scallops will need to cook just briefly, probably 2-4 minutes depending on their size. Once the scallops are opaque, sprinkle the risotto with the cheese

and stir well until the cheese is melted. Season with salt and pepper, and get ready for an elegant evening!

One year ago: Crockpot Carnitas
Two years ago: Caramel Banana Crepes
Three years ago: Carrot Souffle
Four years ago: Carrot Cake

There's more great stuff at Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Food on Friday.

Risotto with Bay Scallops

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup champagne or moscato wine
2 cups chicken broth
3/4 lb. bay scallops
1/2 cup grated Parmesan cheese

In a large skillet combine the olive oil and butter and cook over medium heat until butter is melted. Add the green onions and saute soft, about one minute. Add the rice and saute for 2-3 minutes until rice begins to toast. Add the wine and lower the heat to medium low. Simmer until the liquid is almost evaporated, stirring often. Slowly add the broth, about 1/4 cup at a time, stirring often and each time simmering until the liquid is almost evaporated (about 20-25 minutes total).

Add the scallops and simmer until they are cooked through about 3-4 minutes. Then add the cheese, stir to mix well, season with salt and pepper to taste. Serves 3-4.

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Perfect (Asian) Side Dish

When I plan an Asian inspired meal, sometimes the main dish is just the beginning. I want sides that match the "star" of the meal in deliciousness, bite for bite. And sometimes, that is a challenge in itself. Not because I can't find anything to make, but because I find myself making the same things over and over because we enjoy them so much. So when can take something I know we love, like noodles, and switch them up a little bit with a new recipe, I am almost insured a success.

I have never had Thai food, but I've been wanting to try it for quite some time now. And one of the things I hear about over and over in Thai cuisine are "peanut noodles." But usual, those two words are preceded by another which doesn't go well into my vocabulary....spicy. I've shared with you before how Mr. Everyday loves spicy food. In fact the hotter, the better. And yes, Little Everyday definitely inherited the "hot" gene from his Daddy. Which is funny because Adam inherited it from his grandpa, so I guess the tradition lives on. But mama just can't handle it...at all!

So you can understand how excited I was when I found a peanut noodle recipe that in no way included the word spicy, or after looking at the ingredient list, anything that could even be considered spicy! This recipe couldn't be easier. We're talking boiling water, stirring pasta, making a quick sauce and wah-lah...a side dish is born.

If your family loves Asian food, I know they will adore these noodles. Such great flavor, and the perfect compliment to any Asian inspired meal!

Easy Peanut Noodles Adapted from Food Network
12 oz. linguine, cooked and drained
1/4 c. creamy peanut butter
2 TBS rice vinegar
3 TBS soy sauce
1 TBS vegetable oil
1 TBS honey
1 TBS grated fresh ginger
4 green onions, chopped on a diagonal, a few left for garnish

While pasta is cooking, add peanut butter to medium glass bowl. Microwave for 15 seconds until soft. Whisk in vinegar, soy, oil, honey and ginger. Mix until well combined. Before draining pasta, add 2 TBS starchy cooking water to peanut sauce. (It should be thick but pourable) Stir well. Add noodles to a large bowl. Add green onions. Pour sauce over. Combine well, coating all noodles with sauce. Garnish with green onions. Serve warm, room temp or cold!
*NOTE* When measuring ingredients, use the same TBS for the oil, and then the honey, it will slide right out!

Shared on Make Ahead Meals Apr. 22, 2013
Shared on Mandy's Recipe Box Apr. 23. 2013
Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013
Shared on The Country Cook Apr. 26, 2013

Asian at Very Good Recipes
Pin It

When I plan an Asian inspired meal, sometimes the main dish is just the beginning. I want sides that match the "star" of the meal in deliciousness, bite for bite. And sometimes, that is a challenge in itself. Not because I can't find anything to make, but because I find myself making the same things over and over because we enjoy them so much. So when can take something I know we love, like noodles, and switch them up a little bit with a new recipe, I am almost insured a success.

I have never had Thai food, but I've been wanting to try it for quite some time now. And one of the things I hear about over and over in Thai cuisine are "peanut noodles." But usual, those two words are preceded by another which doesn't go well into my vocabulary....spicy. I've shared with you before how Mr. Everyday loves spicy food. In fact the hotter, the better. And yes, Little Everyday definitely inherited the "hot" gene from his Daddy. Which is funny because Adam inherited it from his grandpa, so I guess the tradition lives on. But mama just can't handle it...at all!

So you can understand how excited I was when I found a peanut noodle recipe that in no way included the word spicy, or after looking at the ingredient list, anything that could even be considered spicy! This recipe couldn't be easier. We're talking boiling water, stirring pasta, making a quick sauce and wah-lah...a side dish is born.

If your family loves Asian food, I know they will adore these noodles. Such great flavor, and the perfect compliment to any Asian inspired meal!

Easy Peanut Noodles Adapted from Food Network
12 oz. linguine, cooked and drained
1/4 c. creamy peanut butter
2 TBS rice vinegar
3 TBS soy sauce
1 TBS vegetable oil
1 TBS honey
1 TBS grated fresh ginger
4 green onions, chopped on a diagonal, a few left for garnish

While pasta is cooking, add peanut butter to medium glass bowl. Microwave for 15 seconds until soft. Whisk in vinegar, soy, oil, honey and ginger. Mix until well combined. Before draining pasta, add 2 TBS starchy cooking water to peanut sauce. (It should be thick but pourable) Stir well. Add noodles to a large bowl. Add green onions. Pour sauce over. Combine well, coating all noodles with sauce. Garnish with green onions. Serve warm, room temp or cold!
*NOTE* When measuring ingredients, use the same TBS for the oil, and then the honey, it will slide right out!

Shared on Make Ahead Meals Apr. 22, 2013
Shared on Mandy's Recipe Box Apr. 23. 2013
Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013
Shared on The Country Cook Apr. 26, 2013

Asian at Very Good Recipes
Pin It

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Fresh Strawberry Upside Down Cake

This is a delicious and simple to make recipe that turns a plain yellow cake mix into a fresh strawberry dessert. This cake has to be the offspring of a marriage between a dump cake and a traditional upside down cake. The ingredients are not fancy, but the taste is top-notch. This is a recipe you'll want to keep handy for fresh strawberry season. My recipe source for this tasty cake is allrecipes.

Print Recipe

Fresh Strawberry Upside Down Cake

2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored Jello
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Preheat oven to 350 degrees F. Spread crushed strawberries on the bottom of a 9 x 13-inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, then top with the marshmallows. Prepare the cake mix as directed on the package, then pour cake batter over the top of the marshmallows. Bake in preheated oven for 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then run a knife around the pan to loosen the sides. Turn the cake out onto a serving tray. Store cake in refrigerator.

Yellow cake mix, strawberry Jello, marshmallows, and fresh strawberries are all you need to make this yummy dessert.

Spread the crushed strawberries in the bottom of a 9 x 13-inch baking pan.

Sprinkle the dry Jello powder evenly over the strawberries.

Next, add a layer of mini marshmallows.

Cover the marshmallows with the prepared cake batter.

Cool the cake in the pan for 15 minutes, then invert onto a serving tray. The strawberries, jello, and marshmallows all combine while baking to make a wonderful topping for this cake.




This recipe was shared with:
Weekend Potluck
Full Plate Thursday
Jam Hands Recipe Sharing Monday
Arkansas Women Bloggers

This is a delicious and simple to make recipe that turns a plain yellow cake mix into a fresh strawberry dessert. This cake has to be the offspring of a marriage between a dump cake and a traditional upside down cake. The ingredients are not fancy, but the taste is top-notch. This is a recipe you'll want to keep handy for fresh strawberry season. My recipe source for this tasty cake is allrecipes.

Print Recipe

Fresh Strawberry Upside Down Cake

2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored Jello
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Preheat oven to 350 degrees F. Spread crushed strawberries on the bottom of a 9 x 13-inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, then top with the marshmallows. Prepare the cake mix as directed on the package, then pour cake batter over the top of the marshmallows. Bake in preheated oven for 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then run a knife around the pan to loosen the sides. Turn the cake out onto a serving tray. Store cake in refrigerator.

Yellow cake mix, strawberry Jello, marshmallows, and fresh strawberries are all you need to make this yummy dessert.

Spread the crushed strawberries in the bottom of a 9 x 13-inch baking pan.

Sprinkle the dry Jello powder evenly over the strawberries.

Next, add a layer of mini marshmallows.

Cover the marshmallows with the prepared cake batter.

Cool the cake in the pan for 15 minutes, then invert onto a serving tray. The strawberries, jello, and marshmallows all combine while baking to make a wonderful topping for this cake.




This recipe was shared with:
Weekend Potluck
Full Plate Thursday
Jam Hands Recipe Sharing Monday
Arkansas Women Bloggers

reade more... Résuméabuiyad