Soul Food Saturday #7

Good Morning, and welcome to June! I do have one question though, where did May go? Seriously! But I'm happy to be flipping the calendar because it means the end of the school year. Well, almost. We have 5 days this week, and then bed times, homework and lunch money will become faint memories...for a couple months anyway.

Today Bekki is back, with a bright, refreshing, and yummy salsa perfect for summer! I think this would go with so many things, the possibilities are endless!

With summer right around the corner; ready to overflow our vegetable gardens with beautiful tomatoes,I felt this recipe was perfect to celebrate our first harvest. With the little spice of jalapenos and the fresh sweetness of pineapple this salsa is a marriage fit for a big tortilla chip or a finishing touch to the perfect taco. Today, were celebrating the beginning of Summer!!!

Pineapple Salsa

2 medium tomatoes, chopped

1 medium onion, diced

3 fresh jalapeno peppers, diced

1½ c.  fresh cilantro, finely chopped

1 small pineapple skinned, cored, chopped

1 tsp. granulated garlic

1 tsp. salt

Juice of small lime approx 2 TBS

In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro and pineapple. Stir to combine. Season salsa, with granulated garlic, lime juice and salt. Mix to evenly combine seasoning.  Refrigerate for 30 minutes before serving.

Pin It

Good Morning, and welcome to June! I do have one question though, where did May go? Seriously! But I'm happy to be flipping the calendar because it means the end of the school year. Well, almost. We have 5 days this week, and then bed times, homework and lunch money will become faint memories...for a couple months anyway.

Today Bekki is back, with a bright, refreshing, and yummy salsa perfect for summer! I think this would go with so many things, the possibilities are endless!

With summer right around the corner; ready to overflow our vegetable gardens with beautiful tomatoes,I felt this recipe was perfect to celebrate our first harvest. With the little spice of jalapenos and the fresh sweetness of pineapple this salsa is a marriage fit for a big tortilla chip or a finishing touch to the perfect taco. Today, were celebrating the beginning of Summer!!!

Pineapple Salsa

2 medium tomatoes, chopped

1 medium onion, diced

3 fresh jalapeno peppers, diced

1½ c.  fresh cilantro, finely chopped

1 small pineapple skinned, cored, chopped

1 tsp. granulated garlic

1 tsp. salt

Juice of small lime approx 2 TBS

In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro and pineapple. Stir to combine. Season salsa, with granulated garlic, lime juice and salt. Mix to evenly combine seasoning.  Refrigerate for 30 minutes before serving.

Pin It

reade more... Résuméabuiyad

Menu Plan June 2-7

*New Recipe
Links to Recipes on Blog

Sunday
Carolina Pork KaBobs*
Baked Sweet Potatoes
Corn on the Cob

Monday
Sloppy Joes
Mac n Cheese
Marinated Cucumbers

Tuesday (Left over from last week's menu)
Sweet Sausage Breakfast Sandwiches*
Crock Pot Hashbrown Casserole*
Fruit Cocktail

Wednesday
Crock Pot Glazed Kielbasa
Fried Cabbage and Noodles
Applesauce

Thursday
Pot Stickers
Rice
Mandarin Oranges

Friday
We are going to a birthday party/cookout

*New Recipe
Links to Recipes on Blog

Sunday
Carolina Pork KaBobs*
Baked Sweet Potatoes
Corn on the Cob

Monday
Sloppy Joes
Mac n Cheese
Marinated Cucumbers

Tuesday (Left over from last week's menu)
Sweet Sausage Breakfast Sandwiches*
Crock Pot Hashbrown Casserole*
Fruit Cocktail

Wednesday
Crock Pot Glazed Kielbasa
Fried Cabbage and Noodles
Applesauce

Thursday
Pot Stickers
Rice
Mandarin Oranges

Friday
We are going to a birthday party/cookout

reade more... Résuméabuiyad

Arkansas Pie Winner

Congratulations to Tammy, 

you have been selected as the winner 

of my two year blogging anniversary celebration! 

My first blog post was in May two years ago, and I have been posting favorite family recipes, home organization tips, and craft ideas ever since. Thanks to all who have encouraged me by leaving comments along the way!

Check your email, Tammy, so I can send you a copy of Arkansas Pie by Kat Robinson. Many thanks to all who entered and who continue to follow Aunt Nubby's Kitchen!

**Don't forget about the giveaway for edamame seeds for your garden, 

there's still one day left to enter that one.**

The two year anniversary celebration giveaway is a non-sponsored event and the prize is provided by the blog author.

Congratulations to Tammy, 

you have been selected as the winner 

of my two year blogging anniversary celebration! 

My first blog post was in May two years ago, and I have been posting favorite family recipes, home organization tips, and craft ideas ever since. Thanks to all who have encouraged me by leaving comments along the way!

Check your email, Tammy, so I can send you a copy of Arkansas Pie by Kat Robinson. Many thanks to all who entered and who continue to follow Aunt Nubby's Kitchen!

**Don't forget about the giveaway for edamame seeds for your garden, 

there's still one day left to enter that one.**

The two year anniversary celebration giveaway is a non-sponsored event and the prize is provided by the blog author.

reade more... Résuméabuiyad

No Bake Solution

This time of year I think we are all looking for more dessert options that don't involve our oven. The dreaded "I don't want to heat up the house" season is upon us, and I for one am looking forward to the challenge.

See, before I began this blog, I truly wasn't that much of a baker. I didn't enjoy, and tried to avoid it at all costs. But after getting more and more comfortable in the kitchen and using EMM has an outlet, I have become more of a seasoned baker, and my boys are very thankful for that. But there is still something inside of me that gets excited when I can find a no-bake alternative. They are so fun, so easy and perfect for the warm months. Sure, when it's the middle of October, the crisp autumn air moving in, it's comforting to pull a big pan of hot cobbler out of the oven. But when it's the middle of July, the sun is shining and eggs are being fried on the sidewalk, not so much.

This would be perfect for you next backyard barbecue or pool party. Cool and refreshing on a hot day, the flavors easily adaptable to fit your favorites. Not to mention, if your little ones are out of school for the next couple months (We have one more week, thank goodness!) this is a fun one to have them help with. Little hands could stir the pudding, put the blueberries on top...and of course taste test!

If you want to bake a pie when it's sweltering outside, my hat is off to you. But if you are like me and truly enjoy a no-bake sweet option this time of the year, this is just for you!

No Bake Blueberry Bliss Dessert
1 (10 oz.) store bought angel food cake "loaf"
1 (21 oz.) can blueberry pie filling
1 (3.4 oz.) box instant French vanilla pudding
1 3/4 c. milk
1 (12 oz.) tub Cool Whip
1/2 c. fresh blueberries

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. Refrigerate for 5-7 minutes until "soft set". Slice angel food cake in 1/2 inch slices. In a 8 x 11 baking dish, layer angel food cake slices (You might have to cut them to make them fit. Mine took 6 regular slices, 1 cut in half and 1 cut into thirds.) Pour half the pudding over angel food cake and spread evenly. Layer with half the pie filling and spread. Repeat layers once more, ending with pie filling. Top with Cool Whip. Spread evenly using a soft spatula. To form "peaks" like mine, lightly tap Cool Whip with flat side of spatula and lift up quickly. Sprinkle with fresh berries. Chill at least an hour before serving.

Shared on The Country Cook May 31, 2013
Shared on Make Ahead Meals June 3, 2013
Shared on Mandy's Recipe Box June 4, 2013

Blueberries at Very Good Recipes
Pin It

This time of year I think we are all looking for more dessert options that don't involve our oven. The dreaded "I don't want to heat up the house" season is upon us, and I for one am looking forward to the challenge.

See, before I began this blog, I truly wasn't that much of a baker. I didn't enjoy, and tried to avoid it at all costs. But after getting more and more comfortable in the kitchen and using EMM has an outlet, I have become more of a seasoned baker, and my boys are very thankful for that. But there is still something inside of me that gets excited when I can find a no-bake alternative. They are so fun, so easy and perfect for the warm months. Sure, when it's the middle of October, the crisp autumn air moving in, it's comforting to pull a big pan of hot cobbler out of the oven. But when it's the middle of July, the sun is shining and eggs are being fried on the sidewalk, not so much.

This would be perfect for you next backyard barbecue or pool party. Cool and refreshing on a hot day, the flavors easily adaptable to fit your favorites. Not to mention, if your little ones are out of school for the next couple months (We have one more week, thank goodness!) this is a fun one to have them help with. Little hands could stir the pudding, put the blueberries on top...and of course taste test!

If you want to bake a pie when it's sweltering outside, my hat is off to you. But if you are like me and truly enjoy a no-bake sweet option this time of the year, this is just for you!

No Bake Blueberry Bliss Dessert
1 (10 oz.) store bought angel food cake "loaf"
1 (21 oz.) can blueberry pie filling
1 (3.4 oz.) box instant French vanilla pudding
1 3/4 c. milk
1 (12 oz.) tub Cool Whip
1/2 c. fresh blueberries

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. Refrigerate for 5-7 minutes until "soft set". Slice angel food cake in 1/2 inch slices. In a 8 x 11 baking dish, layer angel food cake slices (You might have to cut them to make them fit. Mine took 6 regular slices, 1 cut in half and 1 cut into thirds.) Pour half the pudding over angel food cake and spread evenly. Layer with half the pie filling and spread. Repeat layers once more, ending with pie filling. Top with Cool Whip. Spread evenly using a soft spatula. To form "peaks" like mine, lightly tap Cool Whip with flat side of spatula and lift up quickly. Sprinkle with fresh berries. Chill at least an hour before serving.

Shared on The Country Cook May 31, 2013
Shared on Make Ahead Meals June 3, 2013
Shared on Mandy's Recipe Box June 4, 2013

Blueberries at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Mom's New Side Dish

When I have my mom over for dinner, sometimes I run into a little bit of a challenge. I've shared before how she has many dietary needs, and while we are all accustomed to them, I do like to find new things she can have to treat her with. She always gets so tickled when I am able to find something yummy the rest of us will love, that she can enjoy too. When you can't eat as much as she can't, you really do savor the things you can, especially when they aren't on the "old stand by" list. 

So a few weeks ago when I was making one of her favorites, Grilled Shrimp Skewers, I wanted side dishes that all of us good eat as well. It's easy enough to make something the 3 of us can eat, and then simply make her something different, but this time I wanted one meal for all. I knew Parsley Red Potatoes would be one thing she could enjoy, but the other I wanted to be something brand new. I started thinking of the veggies she could have and what I could do to jazz them up, but still following her dietary guidelines. Mushrooms came to mind because while she loves them, she can only have them cooked, and normally when I do them I simply saute' them in a little butter, salt and pepper. So, I decided to expand on that same idea and see what I could find. I was so excited when I came across this recipe because I knew I could make it for all of us, and she would be so excited. 

These make a great side dish. Kind of like the ones you find in a good steakhouse. The depth of flavor you get from allowing them to get super brown will make any mushroom lover's taste buds drool! Plus, they are light yet satisfying, making them a great dish for the warm summer months, when we are all eating a little lighter.

I am so lucky to be able to use my skills in the kitchen to come up with new treats for mom. When you are on a restricted diet you truly do savor the most simple of things and appreciate what you can eat and enjoy all the more!

Sauteed White Button Mushrooms Adpated from Food Network

1 1/2 lbs. white button mushrooms, wiped clean

5 cloves garlic, minced

1 1/2 tsp. dried thyme

1 tsp. dried parsley, extra for garnish

1/2 c. beef broth

2 TBS lemon juice

6 TBS olive oil

3 TBS butter

Salt and Pepper to taste

Heat olive oil in large skillet over high heat. Carefully place mushrooms in oil, top side down. DO NOT move. Cook for 2 minutes. (If you move them too early, they will release liquid and not brown) After 2 minutes when mushrooms are caramelized, toss and continue cooking for 5 minutes. Add butter, toss to coat and cook for 5 minutes more until completely browned. Season with garlic, thyme, parsley, salt and pepper. Stir well and saute another 2 minutes. Add broth and lemon juice. Reduce heat to simmer and cook until some liquid evaporates and sauce thickens slightly. Remove mushrooms with slotted spoon to serving dish. Spoon sauce over top. 

Shared on Lady Behind The Curtain May 29, 2013
Shared on The Country Cook May 31, 2013

Mushrooms at Very Good Recipes
Pin It

When I have my mom over for dinner, sometimes I run into a little bit of a challenge. I've shared before how she has many dietary needs, and while we are all accustomed to them, I do like to find new things she can have to treat her with. She always gets so tickled when I am able to find something yummy the rest of us will love, that she can enjoy too. When you can't eat as much as she can't, you really do savor the things you can, especially when they aren't on the "old stand by" list. 

So a few weeks ago when I was making one of her favorites, Grilled Shrimp Skewers, I wanted side dishes that all of us good eat as well. It's easy enough to make something the 3 of us can eat, and then simply make her something different, but this time I wanted one meal for all. I knew Parsley Red Potatoes would be one thing she could enjoy, but the other I wanted to be something brand new. I started thinking of the veggies she could have and what I could do to jazz them up, but still following her dietary guidelines. Mushrooms came to mind because while she loves them, she can only have them cooked, and normally when I do them I simply saute' them in a little butter, salt and pepper. So, I decided to expand on that same idea and see what I could find. I was so excited when I came across this recipe because I knew I could make it for all of us, and she would be so excited. 

These make a great side dish. Kind of like the ones you find in a good steakhouse. The depth of flavor you get from allowing them to get super brown will make any mushroom lover's taste buds drool! Plus, they are light yet satisfying, making them a great dish for the warm summer months, when we are all eating a little lighter.

I am so lucky to be able to use my skills in the kitchen to come up with new treats for mom. When you are on a restricted diet you truly do savor the most simple of things and appreciate what you can eat and enjoy all the more!

Sauteed White Button Mushrooms Adpated from Food Network

1 1/2 lbs. white button mushrooms, wiped clean

5 cloves garlic, minced

1 1/2 tsp. dried thyme

1 tsp. dried parsley, extra for garnish

1/2 c. beef broth

2 TBS lemon juice

6 TBS olive oil

3 TBS butter

Salt and Pepper to taste

Heat olive oil in large skillet over high heat. Carefully place mushrooms in oil, top side down. DO NOT move. Cook for 2 minutes. (If you move them too early, they will release liquid and not brown) After 2 minutes when mushrooms are caramelized, toss and continue cooking for 5 minutes. Add butter, toss to coat and cook for 5 minutes more until completely browned. Season with garlic, thyme, parsley, salt and pepper. Stir well and saute another 2 minutes. Add broth and lemon juice. Reduce heat to simmer and cook until some liquid evaporates and sauce thickens slightly. Remove mushrooms with slotted spoon to serving dish. Spoon sauce over top. 

Shared on Lady Behind The Curtain May 29, 2013
Shared on The Country Cook May 31, 2013

Mushrooms at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Almond Grape Tea Cake

Have you ever baked with grapes? Not me. So I knew I wanted to try this recipe as soon as I saw it. Filled to the brim with almonds, this tea cake is not too sweet - just perfect for an afternoon break - at tea time, obviously. (or anytime, really)

Start by combining the almonds and 1/4 cup sugar in a food processor and pulsing until the nuts are finely ground.

Then add in the flour and salt

and pulse to combine. In a large mixing bowl, cream together the butter and remaining sugar until light and fluffy. Add eggs, one at a time,

and beat well after each addition. Beat in the yogurt and vanilla. Gradually add the flour/almond mixture.

Transfer the batter to a greased loaf pan. Now place the grapes, cut side down, onto the batter. To help space them evenly, line them up along a short side first, then a long side, to make an "L."

Then fill in the rows and columns. (If you're not OCD, you can just free hand it! ha!)

Bake for about an hour, or until the bread is golden, and a toothpick inserted into the center comes out with moist crumbs attached. Cool in the pan for 10 minutes,

then remove from the pan to cool completely on a wire rack.

One year ago: Chicken Marsala
Two years ago: Jambalaya
Three years ago: Cherry Oatmeal Muffins
Four years ago: Vanilla Chip Cranberry Blondies

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Food on Friday: Cakes, Friday Flash, TGIF.

Almond Grape Tea Cake

5 Tbsp. butter, softened
1 - 6 oz. carton vanilla yogurt
1 cup flour
3/4 cup sugar, divided
3 eggs
1 1/2 cups raw almonds
1/4 tsp. salt
1 tsp. vanilla
18 grapes, halved crosswise

In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine.

In a large bowl, beat butter and 1/2 cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. Beat in yogurt and vanilla.

With mixer on low, beat almond mixture into butter mixture until combined.

Transfer batter to a greased loaf pan and smooth top. Press grape halves into batter in rows (start with one long side and one short side - like an "L" to space them evenly). Bake at 350 about 1 hour, rotating pan halfway through. Toothpick should come out with moist crumbs attached.

Let cake cool in pan for 10 minutes then remove to cool completely on wire rack.

Recipe Source: Adapted from Martha Stewart

Have you ever baked with grapes? Not me. So I knew I wanted to try this recipe as soon as I saw it. Filled to the brim with almonds, this tea cake is not too sweet - just perfect for an afternoon break - at tea time, obviously. (or anytime, really)

Start by combining the almonds and 1/4 cup sugar in a food processor and pulsing until the nuts are finely ground.

Then add in the flour and salt

and pulse to combine. In a large mixing bowl, cream together the butter and remaining sugar until light and fluffy. Add eggs, one at a time,

and beat well after each addition. Beat in the yogurt and vanilla. Gradually add the flour/almond mixture.

Transfer the batter to a greased loaf pan. Now place the grapes, cut side down, onto the batter. To help space them evenly, line them up along a short side first, then a long side, to make an "L."

Then fill in the rows and columns. (If you're not OCD, you can just free hand it! ha!)

Bake for about an hour, or until the bread is golden, and a toothpick inserted into the center comes out with moist crumbs attached. Cool in the pan for 10 minutes,

then remove from the pan to cool completely on a wire rack.

One year ago: Chicken Marsala
Two years ago: Jambalaya
Three years ago: Cherry Oatmeal Muffins
Four years ago: Vanilla Chip Cranberry Blondies

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Food on Friday: Cakes, Friday Flash, TGIF.

Almond Grape Tea Cake

5 Tbsp. butter, softened
1 - 6 oz. carton vanilla yogurt
1 cup flour
3/4 cup sugar, divided
3 eggs
1 1/2 cups raw almonds
1/4 tsp. salt
1 tsp. vanilla
18 grapes, halved crosswise

In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine.

In a large bowl, beat butter and 1/2 cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. Beat in yogurt and vanilla.

With mixer on low, beat almond mixture into butter mixture until combined.

Transfer batter to a greased loaf pan and smooth top. Press grape halves into batter in rows (start with one long side and one short side - like an "L" to space them evenly). Bake at 350 about 1 hour, rotating pan halfway through. Toothpick should come out with moist crumbs attached.

Let cake cool in pan for 10 minutes then remove to cool completely on wire rack.

Recipe Source: Adapted from Martha Stewart

reade more... Résuméabuiyad

We Love The Sunshine State

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

I have been visiting Florida since was 10 years old. Back then it was my mom and I heading South to visit my grandparents, to now when I spend 2 weeks every summer on New Smyrna Beach with my husband and son! We even spent our honeymoon in Florida! I'm telling you, we LOVE Florida!

There is nothing better than vacationing in a state that has SO much to offer. From beautiful, warm, sandy beaches to all the favorite theme park attractions to so much history, it truly has something for everyone.

Ponce de Leon first explored Florida in 1513, paving way for 500 years of exploration by billions of visitors from all around the world. So, what better way to celebrate 500 years than to give away a trip every week in 2013??!!

Florida’s 500 Years of Adventure Sweepstakes launched in January and runs through the end of the year. VISIT FLORIDA is showcasing why this place has been the world's destination of choice for 500 years. Like I said before, they have so much to offer, there is certainly 500 more years of adventure just waiting!

Enter the sweepstakes for a chance to win a new Florida Adventure every week, that include rental car, hotel accommodations and more "what to do about town" activities.

Of all the prize packages to choose from, I love the one available from May 27- June 2, the Bonaventure Resort & Spa, located in Fort Lauderdale. This Four Diamond resort provides endless opportunities for relaxation, recreations and pure enjoyment.

Entering the sweepstakes is super easy. With just a few clicks of your mouse, and a few entry boxes to fill in, you can be done in now time and wait with anticipation to see if you won! Here is my entry:

You know you want to win!! So be sure to head over and enter today, plus follow @VISITFLORIDA on Twitter to keep up with the latest adventures in Florida.

My family always has such a wonderful time when we visit the Sunshine State, making memories to last a life time; and now you're family has the chance to also!

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

I have been visiting Florida since was 10 years old. Back then it was my mom and I heading South to visit my grandparents, to now when I spend 2 weeks every summer on New Smyrna Beach with my husband and son! We even spent our honeymoon in Florida! I'm telling you, we LOVE Florida!

There is nothing better than vacationing in a state that has SO much to offer. From beautiful, warm, sandy beaches to all the favorite theme park attractions to so much history, it truly has something for everyone.

Ponce de Leon first explored Florida in 1513, paving way for 500 years of exploration by billions of visitors from all around the world. So, what better way to celebrate 500 years than to give away a trip every week in 2013??!!

Florida’s 500 Years of Adventure Sweepstakes launched in January and runs through the end of the year. VISIT FLORIDA is showcasing why this place has been the world's destination of choice for 500 years. Like I said before, they have so much to offer, there is certainly 500 more years of adventure just waiting!

Enter the sweepstakes for a chance to win a new Florida Adventure every week, that include rental car, hotel accommodations and more "what to do about town" activities.

Of all the prize packages to choose from, I love the one available from May 27- June 2, the Bonaventure Resort & Spa, located in Fort Lauderdale. This Four Diamond resort provides endless opportunities for relaxation, recreations and pure enjoyment.

Entering the sweepstakes is super easy. With just a few clicks of your mouse, and a few entry boxes to fill in, you can be done in now time and wait with anticipation to see if you won! Here is my entry:

You know you want to win!! So be sure to head over and enter today, plus follow @VISITFLORIDA on Twitter to keep up with the latest adventures in Florida.

My family always has such a wonderful time when we visit the Sunshine State, making memories to last a life time; and now you're family has the chance to also!

reade more... Résuméabuiyad

Hot Day Treat

This is a Sponsored post written by me on behalf of Jel Sert for SocialSpark. All opinions are 100% mine.
When my son is outside playing on a hot summer day, the sun beating down on him, he loves when Mommy comes up with a tasty treat for him to cool down with. And nothing says cool down like Fla-Vor-Ice.
Fla-Vor-Ice has been a trusted brand for over 40 years, so you probably remember them from your childhood too. I know I do! It is a great snack moms can feel good about giving their kids because they are made with real juice and have only 20 calories per serving. Plus, they contain no allergens, and are so light they don't threaten to ruin meal time like so many other snacks could. Not to mention, at less than $.10 per serving, they are super affordable too!
Kids love Fla-Vor-Ice because they are fun, refreshing snacks in a variety of great tasting flavors to choose from:

Original Fruit

Tropical Fruit

Sugar Free

So there is a flavor, color and taste for everyone! 

But all of them are made with real fruit juice, making them a terrific fat-free snack moms can feel good about giving their kids...and all the friends that show up during summer too!
Let's not kid ourselves though, adults love them just as much as the kids do. I know when we're sitting around the pool, just as many "big people" are enjoying Fla-Vor-Ice as the little ones! And remember, they are super portable too, making less of a mess for mom to clean up later!
My son loves freezer pops in the summer, rather it be a snack, a treat poolside, or even a light dessert before Taekwondo practice.
So if summer time at your house includes cold yummy things to eat, be sure to stock up today!  Plus "like" Fla-Vor-Ice on Facebook for more fun images and information!

This is a Sponsored post written by me on behalf of Jel Sert for SocialSpark. All opinions are 100% mine.
When my son is outside playing on a hot summer day, the sun beating down on him, he loves when Mommy comes up with a tasty treat for him to cool down with. And nothing says cool down like Fla-Vor-Ice.
Fla-Vor-Ice has been a trusted brand for over 40 years, so you probably remember them from your childhood too. I know I do! It is a great snack moms can feel good about giving their kids because they are made with real juice and have only 20 calories per serving. Plus, they contain no allergens, and are so light they don't threaten to ruin meal time like so many other snacks could. Not to mention, at less than $.10 per serving, they are super affordable too!
Kids love Fla-Vor-Ice because they are fun, refreshing snacks in a variety of great tasting flavors to choose from:

Original Fruit

Tropical Fruit

Sugar Free

So there is a flavor, color and taste for everyone! 

But all of them are made with real fruit juice, making them a terrific fat-free snack moms can feel good about giving their kids...and all the friends that show up during summer too!
Let's not kid ourselves though, adults love them just as much as the kids do. I know when we're sitting around the pool, just as many "big people" are enjoying Fla-Vor-Ice as the little ones! And remember, they are super portable too, making less of a mess for mom to clean up later!
My son loves freezer pops in the summer, rather it be a snack, a treat poolside, or even a light dessert before Taekwondo practice.
So if summer time at your house includes cold yummy things to eat, be sure to stock up today!  Plus "like" Fla-Vor-Ice on Facebook for more fun images and information!

reade more... Résuméabuiyad

Cajun Shrimp Pizza

What do you think? Will we ever exhaust the possibilities for pizza? I'm not sure. I'm just glad to have a lot of options. This Cajun Shrimp Pizza is one of the best. You can tell, just from seeing all the beautiful toppings chopped up.

And, three kinds of cheese!!! Combine them all on the best crust ever, and you will have a great dinner.

Start by seasoning the shrimp. Add as much Cajun seasoning as you think you will like, probably about 1-2 teaspoons.

Then toss the shrimp around to make sure it's all coated. Stretch out your pizza dough, and place it on a large sheet of parchment. Top the dough with the pizza sauce, then sprinkle on the mozzarella, parmesan and pepper jack.

Add the green onions,

then the red onions, the roasted red pepper slices,

and finally the shrimp.

If you'd like to, you can sprinkle the pizza with additional Cajun seasoning. Now transfer the pizza to a hot pizza stone and bake for 10-12 minutes or until the cheese is bubbly and crust is golden. (If you need a tutorial about this, check out the Chicken, Spinach and Feta pizza step by step.)

Let the pizza rest a few minutes before you cut into slices and serve!

One year ago: Blueberry Chicken Salad
Two years ago: Raspberry Chocolate Oat Bars

Three years ago: Coconut Macadamia Triangles

Four years ago: Toasted Almond Granola

Get more great ideas at Mop it Up Mondays, Mix it Up Mondays, Melt in Your Mouth Monday, On the Menu, Tasty Tuesday (#2), Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2).

Cajun Shrimp Pizza

1 pound pizza dough
1/3 cup pizza sauce
1/2 lb. large cooked shrimp
Cajun seasoning, to taste (about 1-2 tsp.)
1 oz. grated Parmesan cheese
3 oz. shredded mozzarella cheese
3 oz. shredded Pepper Jack cheese
1 roasted red pepper, sliced
1/4 cup red onion, chopped
1/4 cup chopped green onions

Preheat the oven and a pizza stone at 475 for 30 minutes.

Place the shrimp in a small bowl and sprinkle with 1-2 teaspoons of Cajun seasoning. Stir to be sure all the shrimps are coated.

Roll out the pizza dough and place on a large sheet of parchment paper. Top the crust with a thin layer of pizza sauce, the sprinkle on the mozzarella, Parmesan, and Pepper Jack cheeses. Top with roasted red pepper, red onion, and green onions. Top the pizza with the shrimp, and sprinkle on more Cajun seasoning if you like.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Recipe Source: Adapted from Annie's Eats

What do you think? Will we ever exhaust the possibilities for pizza? I'm not sure. I'm just glad to have a lot of options. This Cajun Shrimp Pizza is one of the best. You can tell, just from seeing all the beautiful toppings chopped up.

And, three kinds of cheese!!! Combine them all on the best crust ever, and you will have a great dinner.

Start by seasoning the shrimp. Add as much Cajun seasoning as you think you will like, probably about 1-2 teaspoons.

Then toss the shrimp around to make sure it's all coated. Stretch out your pizza dough, and place it on a large sheet of parchment. Top the dough with the pizza sauce, then sprinkle on the mozzarella, parmesan and pepper jack.

Add the green onions,

then the red onions, the roasted red pepper slices,

and finally the shrimp.

If you'd like to, you can sprinkle the pizza with additional Cajun seasoning. Now transfer the pizza to a hot pizza stone and bake for 10-12 minutes or until the cheese is bubbly and crust is golden. (If you need a tutorial about this, check out the Chicken, Spinach and Feta pizza step by step.)

Let the pizza rest a few minutes before you cut into slices and serve!

One year ago: Blueberry Chicken Salad
Two years ago: Raspberry Chocolate Oat Bars

Three years ago: Coconut Macadamia Triangles

Four years ago: Toasted Almond Granola

Get more great ideas at Mop it Up Mondays, Mix it Up Mondays, Melt in Your Mouth Monday, On the Menu, Tasty Tuesday (#2), Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2).

Cajun Shrimp Pizza

1 pound pizza dough
1/3 cup pizza sauce
1/2 lb. large cooked shrimp
Cajun seasoning, to taste (about 1-2 tsp.)
1 oz. grated Parmesan cheese
3 oz. shredded mozzarella cheese
3 oz. shredded Pepper Jack cheese
1 roasted red pepper, sliced
1/4 cup red onion, chopped
1/4 cup chopped green onions

Preheat the oven and a pizza stone at 475 for 30 minutes.

Place the shrimp in a small bowl and sprinkle with 1-2 teaspoons of Cajun seasoning. Stir to be sure all the shrimps are coated.

Roll out the pizza dough and place on a large sheet of parchment paper. Top the crust with a thin layer of pizza sauce, the sprinkle on the mozzarella, Parmesan, and Pepper Jack cheeses. Top with roasted red pepper, red onion, and green onions. Top the pizza with the shrimp, and sprinkle on more Cajun seasoning if you like.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Recipe Source: Adapted from Annie's Eats

reade more... Résuméabuiyad

Rehab For Dinner { Review and Giveaway of Recipe Rehab Cookbook}

How would you like to be able to make some of your favorite recipes, and with just changing each one a little bit, be eating something much healthier for you? Sounds like the best of both worlds, right? Well, in the new cookbook Recipe Rehab, that's exactly what you're gonna be able to do, and with the help from some outstanding chefs!

From the test kitchens of the Everyday Health hit TV show, this cookbook is filled with 80 delicious recipes that "slash the fat, not the flavor." We're talking family classics rehabbed by your favorite chefs! Oh, and the TV show?? It's now an Emmy nominated program, recognized in the Outstanding Culinary Program category.

When I received my copy, I couldn't wait to dive in and find something yummy that I could feel great about serving my family. Boy, were there a lot of options! From breakfast to appetizers, dinner to desserts...every page looked more mouth watering than the next. I love the chapter titled "Lightened-Up Carbs." You know how I am a carb-a-holic!

But I decided to try a new breakfast scramble, which in this house meant breakfast for dinner...one of our favorite treats. I love the use of fresh broccoli and potato! Any time I can get more green veggies into our diet, I'm a happy mama!

This makes a delicious quick weeknight meal with some whole grain toast on the side. Or the perfect weekend breakfast or brunch dish. It would be amazing with a big bowl of fresh fruit too!

Taking our favorite foods and making them a little easier on our waistline is something we can all enjoy and benefit from. Especially now that swimsuit season is upon us...eek!!!

Plus, you have a chance to win your very own copy of Recipe Rehab. Just scroll down past the recipe to see how to enter!

Cheesy Broccoli Egg Scramble
2 small red potatoes, diced
3/4 c. water
1 c. chopped broccoli florets, fresh or frozen and thawed
1 TBS vegetable oil
2 garlic cloves, minced
1/4 tsp. red pepper flakes
2 c. liquid egg substitute
1/2 c. reduced fat shredded cheddar cheese
2 tsp. fresh dill, chopped

Put a deep skillet over medium-high heat. When the pan is hot, add the potatoes and water. Once the water comes to a boil, reduce the heat to medium-low and cover. Steam until the potatoes begin to soften, about 4 minutes. Add the broccoli, stirring to combine with the potatoes, and cover. Cook for 4 more minutes, until both vegetables are just fork tender. Drain the vegetables in a colander, wipe out the pan and return to medium-high heat.

Coat the skillet with the oil. When oil i shot, add the cooked broccoli, potatoes, garlic and red pepper flakes. Gook and stir until the vegetables begin to brown on the edges, about 2 minutes. Pour in the liquid egg. Using a rubber spatula, drag the eggs from the outside of the pan to the center to create fluffy curds. When the eggs are just about set, sprinkle in the cheese and dill. Remove from heat.

*NOTE* My changes: I used 1/4 tsp. dill weed, salt and pepper to taste. I also garnished with a little extra cheese.

Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013
Shared on Lady Behind The Curtain May 29, 2013
Shared on The Country Cook May 31, 2013

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

Rules:

1. This contest is open to US and Canadian 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: Friday, June 7, 2013

One Lucky Winner Will Receive:

(1) Copy Recipe Rehab

Mandatory Entry:

1. Leave a comment telling me you what recipe you would love to see lightened up.

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 EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with a free cookbook for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

Pin It

How would you like to be able to make some of your favorite recipes, and with just changing each one a little bit, be eating something much healthier for you? Sounds like the best of both worlds, right? Well, in the new cookbook Recipe Rehab, that's exactly what you're gonna be able to do, and with the help from some outstanding chefs!

From the test kitchens of the Everyday Health hit TV show, this cookbook is filled with 80 delicious recipes that "slash the fat, not the flavor." We're talking family classics rehabbed by your favorite chefs! Oh, and the TV show?? It's now an Emmy nominated program, recognized in the Outstanding Culinary Program category.

When I received my copy, I couldn't wait to dive in and find something yummy that I could feel great about serving my family. Boy, were there a lot of options! From breakfast to appetizers, dinner to desserts...every page looked more mouth watering than the next. I love the chapter titled "Lightened-Up Carbs." You know how I am a carb-a-holic!

But I decided to try a new breakfast scramble, which in this house meant breakfast for dinner...one of our favorite treats. I love the use of fresh broccoli and potato! Any time I can get more green veggies into our diet, I'm a happy mama!

This makes a delicious quick weeknight meal with some whole grain toast on the side. Or the perfect weekend breakfast or brunch dish. It would be amazing with a big bowl of fresh fruit too!

Taking our favorite foods and making them a little easier on our waistline is something we can all enjoy and benefit from. Especially now that swimsuit season is upon us...eek!!!

Plus, you have a chance to win your very own copy of Recipe Rehab. Just scroll down past the recipe to see how to enter!

Cheesy Broccoli Egg Scramble
2 small red potatoes, diced
3/4 c. water
1 c. chopped broccoli florets, fresh or frozen and thawed
1 TBS vegetable oil
2 garlic cloves, minced
1/4 tsp. red pepper flakes
2 c. liquid egg substitute
1/2 c. reduced fat shredded cheddar cheese
2 tsp. fresh dill, chopped

Put a deep skillet over medium-high heat. When the pan is hot, add the potatoes and water. Once the water comes to a boil, reduce the heat to medium-low and cover. Steam until the potatoes begin to soften, about 4 minutes. Add the broccoli, stirring to combine with the potatoes, and cover. Cook for 4 more minutes, until both vegetables are just fork tender. Drain the vegetables in a colander, wipe out the pan and return to medium-high heat.

Coat the skillet with the oil. When oil i shot, add the cooked broccoli, potatoes, garlic and red pepper flakes. Gook and stir until the vegetables begin to brown on the edges, about 2 minutes. Pour in the liquid egg. Using a rubber spatula, drag the eggs from the outside of the pan to the center to create fluffy curds. When the eggs are just about set, sprinkle in the cheese and dill. Remove from heat.

*NOTE* My changes: I used 1/4 tsp. dill weed, salt and pepper to taste. I also garnished with a little extra cheese.

Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013
Shared on Lady Behind The Curtain May 29, 2013
Shared on The Country Cook May 31, 2013

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

Rules:

1. This contest is open to US and Canadian 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: Friday, June 7, 2013

One Lucky Winner Will Receive:

(1) Copy Recipe Rehab

Mandatory Entry:

1. Leave a comment telling me you what recipe you would love to see lightened up.

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 EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with a free cookbook for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

Pin It

reade more... Résuméabuiyad

Church Supper #88

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:

Mexican Chicken and Rice Skillet

From:

A Wiener Dog In The Kitchen

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:

Mexican Chicken and Rice Skillet

From:

A Wiener Dog In The Kitchen

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 :)

reade more... Résuméabuiyad

Soul Food Saturday #6

Good Morning! Bekki is back this week with not just something yummy, but also a beautiful story behind it. We both wanted to include the victims of this past week's deadly tornado in Oklahoma in today's post. The images on television were so heart wrenching, and we can't imagine what those families are going through. We realize food isn't going to make it better, but food is love, and we can share something delicious while remembering them in our heart and prayers.

This weeks addition of Soul food Saturday is dedicated to Oklahoma. To the teachers that gave their lives to save children they loved, the children that filled heaven, leaving behind parents and siblings. The families that will always have a space in their heart for ones they lost, and we certainly can't forget the first responders that put their own lives on the line to save others. My grandmother was from Oklahoma and grew up not having many opportunities. School was a luxury that was short lived. So her teacher meant the world to her. To know so many of my own teachers were an amazing influence. Along with having friends that are a new generation of teachers influencing young lives; touches my soul. To each of you, I pray God will show His mercy, in your life daily. Lift you up, encourage you to press on, regain your strength and fill you with His grace. Shower you with His best blessings, walking with you everyday. 

For all of them, I am sharing a very special recipe. This recipe was used at our wedding. I decided instead of traditional wedding cake, I wanted cupcakes. That I baked for our 75 guests. Yes, I said it. I, made these beauties.

Red velvet cake with cream cheese frosting has been my favorite for longer than I can remember. No one ever said boxed cake mix is out, because I for one am grateful for the help. Grab your favorite drink and someone you love. This recipe is best when shared!

Red Velvet Cupcakes with Cream Cheese Frosting

1 box Duncan Hines Red Velvet cake mix

1 ¼ c. Lemon lime soda

1/3 c. unsweetened apple sauce

3 large eggs

1 tbs. cinnamon

1. Preheat oven to 350 degrees.  Line cupcake pan with cupcake liners, and set aside.

2. In a large bowl add cake mix, soda, apple sauce, eggs, and cinnamon. Mix on low speed until moistened. (About 30 seconds)

Mix on medium for 2 minutes. Pour batter into cups and bake immediately.  Bake between 17 and 20 minutes. Toothpick will come out clean when center is done.

While the cupcakes bake, I whip up some frosting. This is a quick fast recipe I found online that has worked wonders for me.

Cream Cheese Frosting Adapted from AllRecipes

2 (8oz.) tubs whipped cream cheese

½ c. unsalted butter, softened

2 c. powdered sugar, sifted

1 tsp. vanilla extract

In medium bowl mix; butter and cream cheese until creamy. Add vanilla and mix to combine. Add powdered sugar ½ c. at a time, until completely combined. Refrigerate until needed. Makes 3 cups.

After the cupcakes are done baking allow to cool completely before frosting. This frosting is stable enough for a piping bag if your feeling creative or your favorite spatula will quickly do the job as well. I hope you enjoy these delicious little bites as much as we did!

Pin It

Good Morning! Bekki is back this week with not just something yummy, but also a beautiful story behind it. We both wanted to include the victims of this past week's deadly tornado in Oklahoma in today's post. The images on television were so heart wrenching, and we can't imagine what those families are going through. We realize food isn't going to make it better, but food is love, and we can share something delicious while remembering them in our heart and prayers.

This weeks addition of Soul food Saturday is dedicated to Oklahoma. To the teachers that gave their lives to save children they loved, the children that filled heaven, leaving behind parents and siblings. The families that will always have a space in their heart for ones they lost, and we certainly can't forget the first responders that put their own lives on the line to save others. My grandmother was from Oklahoma and grew up not having many opportunities. School was a luxury that was short lived. So her teacher meant the world to her. To know so many of my own teachers were an amazing influence. Along with having friends that are a new generation of teachers influencing young lives; touches my soul. To each of you, I pray God will show His mercy, in your life daily. Lift you up, encourage you to press on, regain your strength and fill you with His grace. Shower you with His best blessings, walking with you everyday. 

For all of them, I am sharing a very special recipe. This recipe was used at our wedding. I decided instead of traditional wedding cake, I wanted cupcakes. That I baked for our 75 guests. Yes, I said it. I, made these beauties.

Red velvet cake with cream cheese frosting has been my favorite for longer than I can remember. No one ever said boxed cake mix is out, because I for one am grateful for the help. Grab your favorite drink and someone you love. This recipe is best when shared!

Red Velvet Cupcakes with Cream Cheese Frosting

1 box Duncan Hines Red Velvet cake mix

1 ¼ c. Lemon lime soda

1/3 c. unsweetened apple sauce

3 large eggs

1 tbs. cinnamon

1. Preheat oven to 350 degrees.  Line cupcake pan with cupcake liners, and set aside.

2. In a large bowl add cake mix, soda, apple sauce, eggs, and cinnamon. Mix on low speed until moistened. (About 30 seconds)

Mix on medium for 2 minutes. Pour batter into cups and bake immediately.  Bake between 17 and 20 minutes. Toothpick will come out clean when center is done.

While the cupcakes bake, I whip up some frosting. This is a quick fast recipe I found online that has worked wonders for me.

Cream Cheese Frosting Adapted from AllRecipes

2 (8oz.) tubs whipped cream cheese

½ c. unsalted butter, softened

2 c. powdered sugar, sifted

1 tsp. vanilla extract

In medium bowl mix; butter and cream cheese until creamy. Add vanilla and mix to combine. Add powdered sugar ½ c. at a time, until completely combined. Refrigerate until needed. Makes 3 cups.

After the cupcakes are done baking allow to cool completely before frosting. This frosting is stable enough for a piping bag if your feeling creative or your favorite spatula will quickly do the job as well. I hope you enjoy these delicious little bites as much as we did!

Pin It

reade more... Résuméabuiyad

Meal Plan May 26-31

*New Recipe
Links to Recipes on Blog

Sunday
We're going on a picnic!
Sub Sandwiches
Cheese Dip with Crackers*
Watermelon
Veggie Tray
Deviled Eggs
Cookies

Monday
We're having a cook-out at my in-laws.
I'm taking:
Easy Caesar Salad

Tuesday
Sausage Breakfast Sandwiches
Slow Cooker Hashbrown Casserole*
Fruit Cocktail

Wednesday
Mushroom Fettuccine Alfredo
Garlic Toast

Thursday
Wedge Salads
Dinner Rolls


Friday
Cajun Sliders*
Horseradish Slaw*
Sliced Beets
Cottage Cheese

*New Recipe
Links to Recipes on Blog

Sunday
We're going on a picnic!
Sub Sandwiches
Cheese Dip with Crackers*
Watermelon
Veggie Tray
Deviled Eggs
Cookies

Monday
We're having a cook-out at my in-laws.
I'm taking:
Easy Caesar Salad

Tuesday
Sausage Breakfast Sandwiches
Slow Cooker Hashbrown Casserole*
Fruit Cocktail

Wednesday
Mushroom Fettuccine Alfredo
Garlic Toast

Thursday
Wedge Salads
Dinner Rolls


Friday
Cajun Sliders*
Horseradish Slaw*
Sliced Beets
Cottage Cheese

reade more... Résuméabuiyad

From Bean2Blog to You - Edamame Seeds

Because I grew up on a dairy farm in Northeast Arkansas I have thought myself to be knowledgeable about agriculture, but the older I get, it seems the more I discover that is new to me. This week at P. Allen Smith's amazing Moss Mountain Farm I met up with other bloggers for a day of fun and education on soybeans, or the "miracle bean" as they have come to be called.

The Garden Home at Moss Mountain Farm

Bean2Blog included tours, speakers, activities, forums, food, and entertainment. Our day was full, and there is much interesting information I would like to share in future posts, including how soybeans benefit all of us in so many different ways.

Part of our learning experience included viewing this bed of edamame soybeans that had been planted two weeks prior to our visit. Soybeans germinate and grow quickly, and each mature plant will produce 30 to 40 pods. 

The bloggers and guests were given the full experience by being allowed to plant our own plot of edamame soybeans in the garden.

These four tiny soybean seeds that I personally planted will be expected to produce between 120 - 160 edamame pods at maturity.

Some of the most exciting agricultural news for consumers is the opening of an edamame processing plant in Mulberry, Arkansas. This is the only facility of its kind in the United States. Previously, edamame was an imported product from China and other Asian countries. Some farmers in Arkansas have started growing this edamame variety of soybean for marketing production at the Mulberry plant.

Edamame soybeans can also be grown in home gardens or in container gardens, but since the seeds are not readily available everywhere, some home gardeners may not get the opportunity to try growing this delicious protein-packed vegetable.

I'm one of the lucky ones who has some edamame seed to try in my garden this year, thanks to the Arkansas Soybean Promotion Board and P. Allen Smith, and I'd like to share my seeds with my readers. These seeds are the special variety that have been developed for the edamame that will be processed in the new plant in Mulberry. If you are are a gardener and would like to try growing some edamame at home, I have three packets of these seeds to give away.

Leave me a comment to let me know you would like to have the edamame seed and you will be automatically entered. Three winners will be randomly selected on June 1, 2013.

Because I grew up on a dairy farm in Northeast Arkansas I have thought myself to be knowledgeable about agriculture, but the older I get, it seems the more I discover that is new to me. This week at P. Allen Smith's amazing Moss Mountain Farm I met up with other bloggers for a day of fun and education on soybeans, or the "miracle bean" as they have come to be called.

The Garden Home at Moss Mountain Farm

Bean2Blog included tours, speakers, activities, forums, food, and entertainment. Our day was full, and there is much interesting information I would like to share in future posts, including how soybeans benefit all of us in so many different ways.

Part of our learning experience included viewing this bed of edamame soybeans that had been planted two weeks prior to our visit. Soybeans germinate and grow quickly, and each mature plant will produce 30 to 40 pods. 

The bloggers and guests were given the full experience by being allowed to plant our own plot of edamame soybeans in the garden.

These four tiny soybean seeds that I personally planted will be expected to produce between 120 - 160 edamame pods at maturity.

Some of the most exciting agricultural news for consumers is the opening of an edamame processing plant in Mulberry, Arkansas. This is the only facility of its kind in the United States. Previously, edamame was an imported product from China and other Asian countries. Some farmers in Arkansas have started growing this edamame variety of soybean for marketing production at the Mulberry plant.

Edamame soybeans can also be grown in home gardens or in container gardens, but since the seeds are not readily available everywhere, some home gardeners may not get the opportunity to try growing this delicious protein-packed vegetable.

I'm one of the lucky ones who has some edamame seed to try in my garden this year, thanks to the Arkansas Soybean Promotion Board and P. Allen Smith, and I'd like to share my seeds with my readers. These seeds are the special variety that have been developed for the edamame that will be processed in the new plant in Mulberry. If you are are a gardener and would like to try growing some edamame at home, I have three packets of these seeds to give away.

Leave me a comment to let me know you would like to have the edamame seed and you will be automatically entered. Three winners will be randomly selected on June 1, 2013.

reade more... Résuméabuiyad

Holiday Weekend Dessert

Do you have big plans for this Memorial Day weekend? Do any of them happen to include yummy food? I'm sure many of you are shaking your heads "yes" right now! And maybe some of you also know you still need a tiny bit of inspiration for your menu. Well, I'm here to help with at least one course....dessert!

Rather your plans include a backyard barbecue, kick off to the lake season, picnic with the family, or just a quiet meal at home with your family, this dessert would work great for all of them.

When the thermometer starts to rise, I start to crave all things citrus! And yes, most of the time, that means something in the lemon family, but I'm an equal opportunity kinda girl. So if I find something that includes orange, lime or even key lime, instead, that's great too. For me, there is just something so refreshing about enjoying crisp, cool, refreshing citrus flavors when the sun is shining, warming everything in sight! One bite and it seems like you are instantly cooled down.

So when I found this dessert, I figured it would be great to feature right before this "gateway to summer" weekend. Use it over the holiday, or save it for when it's even hotter, either way, it's so easy, so delicious, and something the adults and kids alike with absolutely love.

Happy Memorial Day Weekend!! I hope it's safe, happy, fun and filled with lots of deliciousness!

Orange Sherbet Jell-O Inspired by Six Sisters' Stuff
1 c. water
2 (3 oz.) boxes orange Jell-O
2 (8 oz.) tubs Cool Whip
1 pint orange sherbet
1 (11 oz.) can madarin oranges
Zest of one orange

Bring water to a boil. Remove from heat and stir in Jell-O. Mix well until dissolved. Set aside to cool for a few minutes. In a large bowl combine 1 tub Cool Whip and sherbet. Mix well until smooth and combined. Add Jell-O to sherbet mixture and stir vigorously to combine, removing all lumps. Pour into a 8 x 11 baking dish. Refrigerate for 2 hours. Mix orange zest with other container of Cool Whip. Spread evenly on top of Jell-O. Top with mandarin oranges.

Shared on The Country Cook May 24, 2013
Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013

Orange at Very Good Recipes
Pin It

Do you have big plans for this Memorial Day weekend? Do any of them happen to include yummy food? I'm sure many of you are shaking your heads "yes" right now! And maybe some of you also know you still need a tiny bit of inspiration for your menu. Well, I'm here to help with at least one course....dessert!

Rather your plans include a backyard barbecue, kick off to the lake season, picnic with the family, or just a quiet meal at home with your family, this dessert would work great for all of them.

When the thermometer starts to rise, I start to crave all things citrus! And yes, most of the time, that means something in the lemon family, but I'm an equal opportunity kinda girl. So if I find something that includes orange, lime or even key lime, instead, that's great too. For me, there is just something so refreshing about enjoying crisp, cool, refreshing citrus flavors when the sun is shining, warming everything in sight! One bite and it seems like you are instantly cooled down.

So when I found this dessert, I figured it would be great to feature right before this "gateway to summer" weekend. Use it over the holiday, or save it for when it's even hotter, either way, it's so easy, so delicious, and something the adults and kids alike with absolutely love.

Happy Memorial Day Weekend!! I hope it's safe, happy, fun and filled with lots of deliciousness!

Orange Sherbet Jell-O Inspired by Six Sisters' Stuff
1 c. water
2 (3 oz.) boxes orange Jell-O
2 (8 oz.) tubs Cool Whip
1 pint orange sherbet
1 (11 oz.) can madarin oranges
Zest of one orange

Bring water to a boil. Remove from heat and stir in Jell-O. Mix well until dissolved. Set aside to cool for a few minutes. In a large bowl combine 1 tub Cool Whip and sherbet. Mix well until smooth and combined. Add Jell-O to sherbet mixture and stir vigorously to combine, removing all lumps. Pour into a 8 x 11 baking dish. Refrigerate for 2 hours. Mix orange zest with other container of Cool Whip. Spread evenly on top of Jell-O. Top with mandarin oranges.

Shared on The Country Cook May 24, 2013
Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013

Orange at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Summer Salad Supper {A Review/Giveaway with Taylor Farms}

I love when I can take a little help from the store, making my life just a little simpler when it comes to meal time. I think busy moms (and dads) everywhere would agree with me, it's okay to take help where we can when it comes to getting good food on the table for our families. 

And when it comes to convenience foods, one of my favorites are bagged salads. From the simple tossed salad to the complete salad kits, I use these in my kitchen a lot! Hence why I was so excited to team up with my new friends at Taylor Farms to introduce you to all of their bagged salad sensations! 

Founded in 1995, Taylor Farms was on a quest to become America's favorite salad maker. They have partnered with the finest companies in North America to provide excellent quality salads for their loyal customers. With salad varieties from Garden Vegetable, to BBQ Ranch, Southwest Chopped, Asian Chopped and many more, there is a salad, or complete salad kit to fit anyone's tastes. 

The folks at Taylor Farms were kind enough to send me quite the sample box to experiment with, and after a lot of fun in the kitchen, I decided to feature the Southwest Chopped Salad today. Filled with chopped cabbage, Romaine lettuce, cilantro, and green onions, it also comes with crunchy tortilla strips, pumpkin seeds and a creamy cilantro dressing. Now, that would be a tasty salad all on it's own, but of course, me being me, I had to add a little EMM flare to it. I decided on a couple more southwest inspired veggies, plus topping it with a fabulous grilled chicken bursting with chili and lime flavor, with just enough kick to make you know it's there! Not too spicy for those who can't take the heat, but with enough heat to remind you what the Southwest is all about! 

Plus, did you know May is National Salad Month? What a better way to celebrate than with a great salad kit filled with fresh, tasty ingredients. Plus, if you are on Instagram, snap a photo of your chopped salad, add #choptalk and you could have the chance of being featured on Taylor Farms website and Facebook page! 

And now, you have the chance to win some Taylor Farms coupons for your kitchen too! Just scroll down under the recipe for full giveaway details and rules! 

Southwest Chopped Salad with Grilled Chili Lime Chicken

2 bags Southwest Chopped Salad 

1 (1.5 lb.) package chicken tenders

1/2 c. vegetable oil

Juice of 2 limes

Zest of 1 lime

1 TBS chili powder

1/2 TBS paprika

1 tsp. garlic powder

1 TBS Montreal Chicken Grill Seasoning

1 (15 oz.) can black beans, drained and rinsed

1 (11 oz.) can corn, drained

1 avocado, chopped

1/2 c. grape tomatoes, halved

1/4 c. green olives, chopped

Salt and Pepper to taste

In a medium bowl whisk together oil, lime juice and zest, chili powder, paprika, garlic powder, grill seasoning, salt and pepper. Place chicken in a large plastic bag. Pour marinade over chicken and chill for 2 hours. When ready, preheat grill to high. Spray with nonstick spray. Sear chicken on both sides for about 1-2 minutes and then reduce heat to medium-low and cook for about 15-20 minutes, until done, turning occasionally. Remove to platter and allow to cool slightly. In a large bowl combine salad mixes, black beans, corn, avocado, tomatoes and green olives. Mix well. Divide among serving plates. Drizzle with cilantro dressing included in kit. Chop chicken and top each salad with equal portions. 

Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

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

Rules:

1. This contest is open to US 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: June 1, 2013

Two Lucky Winners Will Receive:
$25 in Taylor Farms coupons

(2 winners will each be given 25 $1.00 coupons)

Mandatory Entry:

1. Become a fan of Taylor Farms 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 EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

5. Upload a photo to the Instagram contest. Tag @everydaymomsmeals on it, and then leave a comment here.

That makes up to 6 entries per person!!!

Good Luck!

Disclaimer: I was provided with free samples in exchange for this review. The coupons were given to me for a giveaway. All thoughts and opinions are my own.

Pin It

I love when I can take a little help from the store, making my life just a little simpler when it comes to meal time. I think busy moms (and dads) everywhere would agree with me, it's okay to take help where we can when it comes to getting good food on the table for our families. 

And when it comes to convenience foods, one of my favorites are bagged salads. From the simple tossed salad to the complete salad kits, I use these in my kitchen a lot! Hence why I was so excited to team up with my new friends at Taylor Farms to introduce you to all of their bagged salad sensations! 

Founded in 1995, Taylor Farms was on a quest to become America's favorite salad maker. They have partnered with the finest companies in North America to provide excellent quality salads for their loyal customers. With salad varieties from Garden Vegetable, to BBQ Ranch, Southwest Chopped, Asian Chopped and many more, there is a salad, or complete salad kit to fit anyone's tastes. 

The folks at Taylor Farms were kind enough to send me quite the sample box to experiment with, and after a lot of fun in the kitchen, I decided to feature the Southwest Chopped Salad today. Filled with chopped cabbage, Romaine lettuce, cilantro, and green onions, it also comes with crunchy tortilla strips, pumpkin seeds and a creamy cilantro dressing. Now, that would be a tasty salad all on it's own, but of course, me being me, I had to add a little EMM flare to it. I decided on a couple more southwest inspired veggies, plus topping it with a fabulous grilled chicken bursting with chili and lime flavor, with just enough kick to make you know it's there! Not too spicy for those who can't take the heat, but with enough heat to remind you what the Southwest is all about! 

Plus, did you know May is National Salad Month? What a better way to celebrate than with a great salad kit filled with fresh, tasty ingredients. Plus, if you are on Instagram, snap a photo of your chopped salad, add #choptalk and you could have the chance of being featured on Taylor Farms website and Facebook page! 

And now, you have the chance to win some Taylor Farms coupons for your kitchen too! Just scroll down under the recipe for full giveaway details and rules! 

Southwest Chopped Salad with Grilled Chili Lime Chicken

2 bags Southwest Chopped Salad 

1 (1.5 lb.) package chicken tenders

1/2 c. vegetable oil

Juice of 2 limes

Zest of 1 lime

1 TBS chili powder

1/2 TBS paprika

1 tsp. garlic powder

1 TBS Montreal Chicken Grill Seasoning

1 (15 oz.) can black beans, drained and rinsed

1 (11 oz.) can corn, drained

1 avocado, chopped

1/2 c. grape tomatoes, halved

1/4 c. green olives, chopped

Salt and Pepper to taste

In a medium bowl whisk together oil, lime juice and zest, chili powder, paprika, garlic powder, grill seasoning, salt and pepper. Place chicken in a large plastic bag. Pour marinade over chicken and chill for 2 hours. When ready, preheat grill to high. Spray with nonstick spray. Sear chicken on both sides for about 1-2 minutes and then reduce heat to medium-low and cook for about 15-20 minutes, until done, turning occasionally. Remove to platter and allow to cool slightly. In a large bowl combine salad mixes, black beans, corn, avocado, tomatoes and green olives. Mix well. Divide among serving plates. Drizzle with cilantro dressing included in kit. Chop chicken and top each salad with equal portions. 

Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

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

Rules:

1. This contest is open to US 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: June 1, 2013

Two Lucky Winners Will Receive:
$25 in Taylor Farms coupons

(2 winners will each be given 25 $1.00 coupons)

Mandatory Entry:

1. Become a fan of Taylor Farms 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 EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

5. Upload a photo to the Instagram contest. Tag @everydaymomsmeals on it, and then leave a comment here.

That makes up to 6 entries per person!!!

Good Luck!

Disclaimer: I was provided with free samples in exchange for this review. The coupons were given to me for a giveaway. All thoughts and opinions are my own.

Pin It

reade more... Résuméabuiyad

Blueberry Oatmeal Bread

I am always game to try a new version of quickbread - especially when I can make it even healthier by using white whole wheat flour and yogurt in place of some of the fat. This bread also has the added bonus of oats and blueberries. You'll never even know it's healthier because it's SO delicious. It's a great way to start the day!

Start by coating the blueberries with a tablespoon of flour. This will ensure that they don't all sink to the bottom of the pan.

Like most quick breads, this one can be whipped up using just a wooden spoon! No mixer required. In a large bowl, combine the white whole wheat flour, sugar,

baking powder and salt. Add in the melted butter,

yogurt, eggs and vanilla, and mix just until combined. Then stir in the oats.

Gently stir in the blueberries. Transfer the batter into a parchment lined loaf pan. (Is it just me or is parchment super difficult to deal with - especially in a pan? Aargh!)

Bake for 50-55 minutes or until golden brown. Let the bread cool in the pan for 5 minutes, then use the parchment paper to remove the bread from the pan and cool on a wire rack.

Whether you serve this bread warm or at room temperature, you will love it, and so will everyone who tries it!

One year ago: Banana Bread Pancakes
Two years ago: Lemon Ricotta Blackberry Muffins
Three years ago: Almond Pear Coffee Cake
Four years ago: Fruited Pork and Veggie Kebabs

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Pennywise Platter, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash, Ingredient Spotlight.

Blueberry Oatmeal Bread

1 cup blueberries
2 cups plus 1 Tbsp. white whole wheat flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup Greek (plain or vanilla) yogurt
2 eggs
5 Tbsp. butter, melted and cooled slightly
1 tsp. vanilla
1/2 cup oats

In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking.

In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a large measuring cup, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.

Scrape the mixture into a parchment-lined loaf pan. Bake at 375 for 50-55 minutes and golden brown. When the bread is done, a toothpick inserted into the center will come out clean. Remove from the oven and cool in the pan for 5 minutes then lift out of the pan and cool completely on a wire rack. Serve warm or at room temperature.

I am always game to try a new version of quickbread - especially when I can make it even healthier by using white whole wheat flour and yogurt in place of some of the fat. This bread also has the added bonus of oats and blueberries. You'll never even know it's healthier because it's SO delicious. It's a great way to start the day!

Start by coating the blueberries with a tablespoon of flour. This will ensure that they don't all sink to the bottom of the pan.

Like most quick breads, this one can be whipped up using just a wooden spoon! No mixer required. In a large bowl, combine the white whole wheat flour, sugar,

baking powder and salt. Add in the melted butter,

yogurt, eggs and vanilla, and mix just until combined. Then stir in the oats.

Gently stir in the blueberries. Transfer the batter into a parchment lined loaf pan. (Is it just me or is parchment super difficult to deal with - especially in a pan? Aargh!)

Bake for 50-55 minutes or until golden brown. Let the bread cool in the pan for 5 minutes, then use the parchment paper to remove the bread from the pan and cool on a wire rack.

Whether you serve this bread warm or at room temperature, you will love it, and so will everyone who tries it!

One year ago: Banana Bread Pancakes
Two years ago: Lemon Ricotta Blackberry Muffins
Three years ago: Almond Pear Coffee Cake
Four years ago: Fruited Pork and Veggie Kebabs

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Pennywise Platter, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash, Ingredient Spotlight.

Blueberry Oatmeal Bread

1 cup blueberries
2 cups plus 1 Tbsp. white whole wheat flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup Greek (plain or vanilla) yogurt
2 eggs
5 Tbsp. butter, melted and cooled slightly
1 tsp. vanilla
1/2 cup oats

In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking.

In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a large measuring cup, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.

Scrape the mixture into a parchment-lined loaf pan. Bake at 375 for 50-55 minutes and golden brown. When the bread is done, a toothpick inserted into the center will come out clean. Remove from the oven and cool in the pan for 5 minutes then lift out of the pan and cool completely on a wire rack. Serve warm or at room temperature.

reade more... Résuméabuiyad