Gluten Free Recipes For Anyone {A Review of The Warm Kitchen}

I love cookbooks. I can flip through them, gazing at the pictures, drooling the whole time, reading each recipe, lost in the pages the same way I can get with a good novel. However,  I realize that for those out there with special diets, sometimes finding cookbooks they can enjoy is a harder task. But now there is a new cookbook on the block the makes eating gluten-free easy and delicious!

The Warm Kitchen: Gluten Free Recipes Anyone Can Make and Everyone Will Love by Amy Fothergill,  author of The Family Chef blog, is not just a cookbook-- it is so much more! Filled with 150 tasty recipes with dairy and egg substitutions, Amy has also included tips, techniques, and step by step instructions too.

So many people are choosing to live a gluten-free lifestyle, both because they find it beneficial, and because of necessity for health reasons. But eating gluten-free does not have to mean eating taste free. And in this book, the mystery is taken out of cooking gluten-free. Amy totally disproves cooking without gluten is challenging or unappetizing. From breakfast to dessert--with soups, salads, main and side dishes, and breads in between, these recipes feature real ingredients and easy to follow instructions that results in delicious meals the whole family will love. Plus, with the use of her single, easy-to-mix, gluten free flour bend, home cooks can create favorites such as bagels, fresh breads, chicken pot pie, pizza, doughnuts, cupcakes and more.

Just look at these two recipes I can not wait to try! 

Lemon Caper Sauce

I can just taste this over some grilled chicken or broiled fish. I love the flavor of lemon and capers together. 

Italian Lentil Soup

Coming home after a long cold day, this soup would warm you up and fill you up at the same time. All while being scrumptious in a bowl!

Amy understands cooking for multiple food allergies and also includes excellent substitutions for dairy, eggs and sugar. Her number one goal is that home cooks are as successful as she has been with creating dishes for any occasion any day of the week. She says "When you open up The Warm Kitchen, I want you to feel like you have come into my kitchen; the warmth comes from both the oven as well as my heart." 

If you are struggling to cook for you family's special dietary needs, this book is the perfect guide for you. Let Amy come into your kitchen and show you just how easy and tasty a gluten-free lifestyle can be. Or, with the holidays coming sooner than you think, if you have someone on your gift list that is GF, this would make a fantastic gift, showing them you understand and support their eating choices. 

Bring The Warm Kitchen into your kitchen, or a loved one's kitchen today. And fill your table with yummy, family friendly, gluten-free meals day after day!

*Disclaimer* I was provided with a free cookbook for this review. All thoughts and opinions are my own.

I love cookbooks. I can flip through them, gazing at the pictures, drooling the whole time, reading each recipe, lost in the pages the same way I can get with a good novel. However,  I realize that for those out there with special diets, sometimes finding cookbooks they can enjoy is a harder task. But now there is a new cookbook on the block the makes eating gluten-free easy and delicious!

The Warm Kitchen: Gluten Free Recipes Anyone Can Make and Everyone Will Love by Amy Fothergill,  author of The Family Chef blog, is not just a cookbook-- it is so much more! Filled with 150 tasty recipes with dairy and egg substitutions, Amy has also included tips, techniques, and step by step instructions too.

So many people are choosing to live a gluten-free lifestyle, both because they find it beneficial, and because of necessity for health reasons. But eating gluten-free does not have to mean eating taste free. And in this book, the mystery is taken out of cooking gluten-free. Amy totally disproves cooking without gluten is challenging or unappetizing. From breakfast to dessert--with soups, salads, main and side dishes, and breads in between, these recipes feature real ingredients and easy to follow instructions that results in delicious meals the whole family will love. Plus, with the use of her single, easy-to-mix, gluten free flour bend, home cooks can create favorites such as bagels, fresh breads, chicken pot pie, pizza, doughnuts, cupcakes and more.

Just look at these two recipes I can not wait to try! 

Lemon Caper Sauce

I can just taste this over some grilled chicken or broiled fish. I love the flavor of lemon and capers together. 

Italian Lentil Soup

Coming home after a long cold day, this soup would warm you up and fill you up at the same time. All while being scrumptious in a bowl!

Amy understands cooking for multiple food allergies and also includes excellent substitutions for dairy, eggs and sugar. Her number one goal is that home cooks are as successful as she has been with creating dishes for any occasion any day of the week. She says "When you open up The Warm Kitchen, I want you to feel like you have come into my kitchen; the warmth comes from both the oven as well as my heart." 

If you are struggling to cook for you family's special dietary needs, this book is the perfect guide for you. Let Amy come into your kitchen and show you just how easy and tasty a gluten-free lifestyle can be. Or, with the holidays coming sooner than you think, if you have someone on your gift list that is GF, this would make a fantastic gift, showing them you understand and support their eating choices. 

Bring The Warm Kitchen into your kitchen, or a loved one's kitchen today. And fill your table with yummy, family friendly, gluten-free meals day after day!

*Disclaimer* I was provided with a free cookbook for this review. All thoughts and opinions are my own.

reade more... Résuméabuiyad

Whatchamacallit Blondies

My last three posts have been main dish items so I thought it was high time for a dessert. These delicious blondies are laced with caramel sauce, chewy caramels, crispy cereal and salty peanuts, then topped with a rich chocolate icing. Yum.

Start by creaming together the butter and sugar. Then add the eggs, caramel sauce,

vanilla and salt and beat on low until fluffy. Gradually add in the flour and baking soda and beat just until well mixed. Fold in the caramel bits,

rice krispies and peanuts.

Spread the batter into a greased cake pan and bake for 28-30 minutes. Let the bars cool.

For the icing, heat the cream to boiling in the microwave, then add the chocolate chips.

Stir well until the chips are melted and the icing is smooth.

Pour the icing over the bars,

and spread evenly. Refrigerate the bars for an hour or so to let the icing set.

Cut into 24 bars and enjoy!

One year ago: Pumpkin Spice Donuts
Two years ago: Teriyaki Pork Tenderloin
Three years ago: Green Beans with Pine Nuts
Four years ago: Banana Coffeecake with Macadamia Nuts and Coconut

Find more great stuff at Mouthwatering Monday, Mop it Up, Mix it Up, Melt in Your Mouth, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.


Whatchamacallit Blondies

2 cups brown sugar
1/2 cup butter
2 eggs
1 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
2 cups flour
1/4 cup caramel ice cream topping
3/4 cup caramel bits
3/4 cup chopped peanuts
1 1/2 cups rice krispies
1 cup chocolate chips
1/4 cup whipping cream

Cream the butter and sugar until creamy. Add the eggs, vanilla, caramel topping and salt and beat on low until fluffy.
Slowly add the flour and baking powder to the butter mixture. Fold in the caramel bits, peanuts and rice krispies.

Spread in a greased 9×13 pan and bake at 350 for 28-30 minutes. Cool on a wire rack.

For the icing, bring the whipping cream to a boil in a small saucepan or in the microwave. Remove from the heat and stir in the chocolate chips until melted and creamy. Let cool slightly. Spread on top of the cooled blondies and refrigerate for an hour or two to set up the icing.

Recipe Source: Inside BruCrew Life

My last three posts have been main dish items so I thought it was high time for a dessert. These delicious blondies are laced with caramel sauce, chewy caramels, crispy cereal and salty peanuts, then topped with a rich chocolate icing. Yum.

Start by creaming together the butter and sugar. Then add the eggs, caramel sauce,

vanilla and salt and beat on low until fluffy. Gradually add in the flour and baking soda and beat just until well mixed. Fold in the caramel bits,

rice krispies and peanuts.

Spread the batter into a greased cake pan and bake for 28-30 minutes. Let the bars cool.

For the icing, heat the cream to boiling in the microwave, then add the chocolate chips.

Stir well until the chips are melted and the icing is smooth.

Pour the icing over the bars,

and spread evenly. Refrigerate the bars for an hour or so to let the icing set.

Cut into 24 bars and enjoy!

One year ago: Pumpkin Spice Donuts
Two years ago: Teriyaki Pork Tenderloin
Three years ago: Green Beans with Pine Nuts
Four years ago: Banana Coffeecake with Macadamia Nuts and Coconut

Find more great stuff at Mouthwatering Monday, Mop it Up, Mix it Up, Melt in Your Mouth, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.


Whatchamacallit Blondies

2 cups brown sugar
1/2 cup butter
2 eggs
1 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
2 cups flour
1/4 cup caramel ice cream topping
3/4 cup caramel bits
3/4 cup chopped peanuts
1 1/2 cups rice krispies
1 cup chocolate chips
1/4 cup whipping cream

Cream the butter and sugar until creamy. Add the eggs, vanilla, caramel topping and salt and beat on low until fluffy.
Slowly add the flour and baking powder to the butter mixture. Fold in the caramel bits, peanuts and rice krispies.

Spread in a greased 9×13 pan and bake at 350 for 28-30 minutes. Cool on a wire rack.

For the icing, bring the whipping cream to a boil in a small saucepan or in the microwave. Remove from the heat and stir in the chocolate chips until melted and creamy. Let cool slightly. Spread on top of the cooled blondies and refrigerate for an hour or two to set up the icing.

Recipe Source: Inside BruCrew Life

reade more... Résuméabuiyad

It's An Epidemic

I know many of you are read this blog every day also follow me on Facebook, and while I try not to blog to a specific audience, today's post is mostly directed to you Facebook users. For those of you who aren't on Facebook, I still encourage you to read and enjoy the recipe!

About 8 months ago, recipe sharing on Facebook really went wild. Not only were there food blogger fans pages, like mine, but there were every day people starting pages as a place to share food, recipes and tips. Great. I love sharing. If I didn't I wouldn't do this. I adore taking something from my kitchen and putting it out there for the world to enjoy. But when this trend became so popular, somewhere along the way, something went wrong. Let me explain.

It is a common rule among us food bloggers, if you use my recipe, please simply give me credit. A link back to my blog is sufficient and so easy to do. We all understand it, respect and live by it. (If you ever look at the recipes I share that aren't my own, I always give credit.) However, many of these pages on Facebook have dismissed this common courtesy and they have made a bad habit into an epidemic. Take a look at some of the recipes being shared, and I'm guessing 80-90% of them are a photo, with the entire recipe and directions typed out in the description, with no mention of the original source.

This is wrong. There is no wiggle room. It violates copyright law, and we food bloggers aren't sitting back and taking it anymore. We realize many on Facebook don't realize it's wrong, and that's why we are trying to educate our fans on what to look for, recognize and avoid. Every time one of these violations is shared, with NO reference to the blogger that put so much work into it, it's literally taking money out of that blogger's hands. See, most of us who have made a career by doing this, make the money we do by advertising, which is directly related to the number of visitors we get each day. Hence, when a recipe we have posted is now shared thousands of times without nobody having to visit our blog to see it, we lose visitors and money.

Once you see a post shared the incorrect way, they are so easy to spot; and actually very simple to track down the original post. This recipe is actually an example of one I've seen stolen and shared too many times to count. I simply downloaded the photo to my computer, then went to Google images and uploaded it, to do a search. With 2 clicks I was able to find where the photo was originally posted, along with the recipe, and now I can give credit where credit is due.

These are a great, easy, but beautiful side dish for any weeknight meal. The kids will love them! They are like a little rice muffin or cupcake! Cheesy and delicious, they are fun and delicious.

I know so many of you probably never realized some of the recipes you are seeing, sharing and loving on Facebook were stolen in the eyes of food bloggers. Please know, we don't blame you. We just want to inform you, so you can notice it, and still continue to support your favorite bloggers in every possible way, like you already do. We appreciate you, and everything you do for us every single day!

Broccoli and Cheese Rice Cups Adapted from The Fountain Avenue Kitchen
1 (12 oz.) frozen broccoli cuts, thawed
1 c. water
1 c. instant brown rice
1 c. shredded sharp cheddar cheese, divided
2 eggs, beaten
1/4 c. ranch dressing
Salt and Pepper to taste

 Preheat oven to 350. In a microwave safe dish, combine water and rice. Cover and cook for 7 minutes. (Check your box for directions. These were mine.) Transfer rice to large bowl and allow to cool slightly. Add broccoli, 3/4 c. cheese, eggs, ranch dressing, salt and pepper. Stir well to combine. Spray an 8 cup muffin tin with cooking spray. Fill each with rice mixture, pressing slightly to pack. Sprinkle remaining 1/4 c. cheese over each cup. Bake for 20-25 minutes until slightly brown around edges. Allow to cool 2-3 minutes before removing and serving.

Shared on The Country Cook Oct. 4, 2013

Rice at Very Good Recipes

I know many of you are read this blog every day also follow me on Facebook, and while I try not to blog to a specific audience, today's post is mostly directed to you Facebook users. For those of you who aren't on Facebook, I still encourage you to read and enjoy the recipe!

About 8 months ago, recipe sharing on Facebook really went wild. Not only were there food blogger fans pages, like mine, but there were every day people starting pages as a place to share food, recipes and tips. Great. I love sharing. If I didn't I wouldn't do this. I adore taking something from my kitchen and putting it out there for the world to enjoy. But when this trend became so popular, somewhere along the way, something went wrong. Let me explain.

It is a common rule among us food bloggers, if you use my recipe, please simply give me credit. A link back to my blog is sufficient and so easy to do. We all understand it, respect and live by it. (If you ever look at the recipes I share that aren't my own, I always give credit.) However, many of these pages on Facebook have dismissed this common courtesy and they have made a bad habit into an epidemic. Take a look at some of the recipes being shared, and I'm guessing 80-90% of them are a photo, with the entire recipe and directions typed out in the description, with no mention of the original source.

This is wrong. There is no wiggle room. It violates copyright law, and we food bloggers aren't sitting back and taking it anymore. We realize many on Facebook don't realize it's wrong, and that's why we are trying to educate our fans on what to look for, recognize and avoid. Every time one of these violations is shared, with NO reference to the blogger that put so much work into it, it's literally taking money out of that blogger's hands. See, most of us who have made a career by doing this, make the money we do by advertising, which is directly related to the number of visitors we get each day. Hence, when a recipe we have posted is now shared thousands of times without nobody having to visit our blog to see it, we lose visitors and money.

Once you see a post shared the incorrect way, they are so easy to spot; and actually very simple to track down the original post. This recipe is actually an example of one I've seen stolen and shared too many times to count. I simply downloaded the photo to my computer, then went to Google images and uploaded it, to do a search. With 2 clicks I was able to find where the photo was originally posted, along with the recipe, and now I can give credit where credit is due.

These are a great, easy, but beautiful side dish for any weeknight meal. The kids will love them! They are like a little rice muffin or cupcake! Cheesy and delicious, they are fun and delicious.

I know so many of you probably never realized some of the recipes you are seeing, sharing and loving on Facebook were stolen in the eyes of food bloggers. Please know, we don't blame you. We just want to inform you, so you can notice it, and still continue to support your favorite bloggers in every possible way, like you already do. We appreciate you, and everything you do for us every single day!

Broccoli and Cheese Rice Cups Adapted from The Fountain Avenue Kitchen
1 (12 oz.) frozen broccoli cuts, thawed
1 c. water
1 c. instant brown rice
1 c. shredded sharp cheddar cheese, divided
2 eggs, beaten
1/4 c. ranch dressing
Salt and Pepper to taste

 Preheat oven to 350. In a microwave safe dish, combine water and rice. Cover and cook for 7 minutes. (Check your box for directions. These were mine.) Transfer rice to large bowl and allow to cool slightly. Add broccoli, 3/4 c. cheese, eggs, ranch dressing, salt and pepper. Stir well to combine. Spray an 8 cup muffin tin with cooking spray. Fill each with rice mixture, pressing slightly to pack. Sprinkle remaining 1/4 c. cheese over each cup. Bake for 20-25 minutes until slightly brown around edges. Allow to cool 2-3 minutes before removing and serving.

Shared on The Country Cook Oct. 4, 2013

Rice at Very Good Recipes

reade more... Résuméabuiyad

Tap...Tap...Tap

Watching the little hummingbirds come to sit and sip at the feeder that I put out among flowers has given me no small amount of pleasure during this past summer. I love their tiny size and the intensity of their color. I love the way their wings move in a blur of speed. I love their dainty long beaks made especially for sipping nectar. I even felt like their protector at times, such as the day I caught the praying mantis sitting as still as death on the feeder, waiting for one of my pretties to come by to be his next meal.

The weather has been getting noticeably cooler here and leaves have started to change color. With the changing seasons, I knew it was time for the hummingbirds to migrate south. Since this is the last week of September I knew they would been packing their bags for their southward journey most any day. Because of the cooler weather, when I saw that the feeder was empty on Friday I thought little of it.

Saturday morning as I leisurely sipped my coffee and scanned Pinterest at the kitchen counter, I heard a tap, tap, tapping at the window. Turning to see who or what needed my attention outside, I was amazed to see one of my elusive friends tapping on the window. Because this had never happened before, I can only assume the little bird wanted to let me know that the feeder just outside the window was empty. Maybe these birds aren't so shy after all, maybe being speedy is just their nature, or perhaps they have always flown away from me quickly because they don't like being photographed.

I immediately went out and filled the feeder and the hummingbirds came for a sweet treat. Could be they were needing breakfast before they started on their long journey. Or maybe they just wanted to say goodbye after a wonderful summer.




This post was shared with:
Arkansas Women Bloggers

Watching the little hummingbirds come to sit and sip at the feeder that I put out among flowers has given me no small amount of pleasure during this past summer. I love their tiny size and the intensity of their color. I love the way their wings move in a blur of speed. I love their dainty long beaks made especially for sipping nectar. I even felt like their protector at times, such as the day I caught the praying mantis sitting as still as death on the feeder, waiting for one of my pretties to come by to be his next meal.

The weather has been getting noticeably cooler here and leaves have started to change color. With the changing seasons, I knew it was time for the hummingbirds to migrate south. Since this is the last week of September I knew they would been packing their bags for their southward journey most any day. Because of the cooler weather, when I saw that the feeder was empty on Friday I thought little of it.

Saturday morning as I leisurely sipped my coffee and scanned Pinterest at the kitchen counter, I heard a tap, tap, tapping at the window. Turning to see who or what needed my attention outside, I was amazed to see one of my elusive friends tapping on the window. Because this had never happened before, I can only assume the little bird wanted to let me know that the feeder just outside the window was empty. Maybe these birds aren't so shy after all, maybe being speedy is just their nature, or perhaps they have always flown away from me quickly because they don't like being photographed.

I immediately went out and filled the feeder and the hummingbirds came for a sweet treat. Could be they were needing breakfast before they started on their long journey. Or maybe they just wanted to say goodbye after a wonderful summer.




This post was shared with:
Arkansas Women Bloggers

reade more... Résuméabuiyad

Church Supper #103

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:


10 Crock Pot Freezer Meals

From:

Practical Stewardship

Congrats! Be sure to grab my Featured On Button!

Rules:

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

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

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

4. Leave comments so I can visit you back!

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

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

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

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

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

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

Last Week's Most Viewed Recipe:


10 Crock Pot Freezer Meals

From:

Practical Stewardship

Congrats! Be sure to grab my Featured On Button!

Rules:

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

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

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

4. Leave comments so I can visit you back!

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

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

reade more... Résuméabuiyad

Soul Food Saturday #24

Good Morning! Can you believe it's the last weekend of September? I can't believe October will be here in a few short days!! In my mind, as soon as the calendar reads Oct. 1st, it's simply a downhill race to the holidays. Ha Ha. But let's not get ahead of ourselves because Bekki is here with a great recipe for any autumn evening you need to warm up! She has actually taken my Crock Pot Corn and Cheese Chowder, and come up with a quick stove top version, when you need supper on the table and fast!

With Fall just started to show her face, it brings thoughts of warm comfort food to my mind. Being a California grown girl I love corn. Fresh corn is always best in summer, and how can it be a bad idea to mix the words comfort and corn together? That is exactly what this soup is comfort in a bowl. With the evenings beginning to get cooler and the crop of fresh corn almost gone, this is my last hurrah for summer.  Some time ago, I stumbled over a recipe of Mrs. E’s that I have held close since the first time making it. It’s Crock Pot Corn Chowder, taken to the stove. Yes! I wanted it right now! So my impatience took the recipe straight to a pot on the stove top. After making it several times, I put my own spin on it. Changing this here and there to suit what I had on hand. I hope you fall in love with this soup just like we did. Enjoy!

Corn Chowder, In a Hurry! 
2 TBS unsalted butter
1 large onion, chopped
2 c. potatoes, sliced

1 Anaheim chile pepper, diced

3 sweet mini peppers

4 c. fresh corn, off the cob (4-5 ears)

2 ½ c. diced ham
1 can cream of mushroom soup

2 ¼ c. half and half
2 tsp dried parsley
Salt and Pepper to taste

In a medium pot add unsalted butter to melt. Add onion, and peppers. Cook until onion is clear and peppers are softened slightly.  Add sliced potatoes, corn, ham, soup and half and half. Stir to combine. Add parsley and salt and pepper to taste. Cover and simmer until potatoes are tender about 20 minutes, stirring often.

Serve hot with your favorite bread or alone. Which ever way you choose, this one will be around for a long time.

Good Morning! Can you believe it's the last weekend of September? I can't believe October will be here in a few short days!! In my mind, as soon as the calendar reads Oct. 1st, it's simply a downhill race to the holidays. Ha Ha. But let's not get ahead of ourselves because Bekki is here with a great recipe for any autumn evening you need to warm up! She has actually taken my Crock Pot Corn and Cheese Chowder, and come up with a quick stove top version, when you need supper on the table and fast!

With Fall just started to show her face, it brings thoughts of warm comfort food to my mind. Being a California grown girl I love corn. Fresh corn is always best in summer, and how can it be a bad idea to mix the words comfort and corn together? That is exactly what this soup is comfort in a bowl. With the evenings beginning to get cooler and the crop of fresh corn almost gone, this is my last hurrah for summer.  Some time ago, I stumbled over a recipe of Mrs. E’s that I have held close since the first time making it. It’s Crock Pot Corn Chowder, taken to the stove. Yes! I wanted it right now! So my impatience took the recipe straight to a pot on the stove top. After making it several times, I put my own spin on it. Changing this here and there to suit what I had on hand. I hope you fall in love with this soup just like we did. Enjoy!

Corn Chowder, In a Hurry! 
2 TBS unsalted butter
1 large onion, chopped
2 c. potatoes, sliced

1 Anaheim chile pepper, diced

3 sweet mini peppers

4 c. fresh corn, off the cob (4-5 ears)

2 ½ c. diced ham
1 can cream of mushroom soup

2 ¼ c. half and half
2 tsp dried parsley
Salt and Pepper to taste

In a medium pot add unsalted butter to melt. Add onion, and peppers. Cook until onion is clear and peppers are softened slightly.  Add sliced potatoes, corn, ham, soup and half and half. Stir to combine. Add parsley and salt and pepper to taste. Cover and simmer until potatoes are tender about 20 minutes, stirring often.

Serve hot with your favorite bread or alone. Which ever way you choose, this one will be around for a long time.

reade more... Résuméabuiyad

Meal Plan Sept. 29-Oct 4

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

Sunday
Sausage, Potato and Pepper Bake

Monday (Leftover from previous menu)
Sausage and Cheese Quiche
Hashbrown Cakes
Peaches

Tuesday
Mini Chicken Pot Pies*
Waldorf Salad

Wednesday
Crock Pot Cheddar Potato Soup^
Biscuits

Thursday
Soft Tacos
Chips n Salsa

Friday
Tuna Noodle Casserole
Fruit Cocktail

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

Sunday
Sausage, Potato and Pepper Bake

Monday (Leftover from previous menu)
Sausage and Cheese Quiche
Hashbrown Cakes
Peaches

Tuesday
Mini Chicken Pot Pies*
Waldorf Salad

Wednesday
Crock Pot Cheddar Potato Soup^
Biscuits

Thursday
Soft Tacos
Chips n Salsa

Friday
Tuna Noodle Casserole
Fruit Cocktail

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Breakfast Treat

Weekends are for many things; and in this house one of them is something special for breakfast. Adam and I don't eat breakfast most days, and while I make sure Alex does every single morning, it's usually something light, easy and quick. But when I have more time on the weekends I like to treat my boys to something yummy and new.

Lately, all three of us have totally gotten addicted to scones. They are perfect for breakfast or brunch, but I've also been known to whip up a batch for dessert too! 

Ya'll know my obsession with all things lemon, so when I found this recipe uniting an old obsession with a new one, I knew they would be the perfect version to try next. They are fresh and bright, perfect to wake you up in the morning. Each bite is like a little burst of sunshine on your tongue. Plus the glaze...oh the glaze. It's literally the icing on the "cake" so to speak. The scones are delicious enough on their own, but the glaze just puts them over the top. 

If you want to surprise your family with special extra special, not to mention yummy, this weekend, maybe these scones should make an appearance in your oven too!

Lemon Poppy Seed Scones From Country Living

2 c. flour

3 TBS sugar

2 TBS poppy seeds

2 lemons, zested

1 TBS baking powder

1/2 tsp. baking soda

1/2 TBS salt

1 stick cold butter, diced

1/2 c. heavy cream

1/4 c. fresh lemon juice

1/2 c. powdered sugar

Preheat oven to 400. In a large bowl combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda and salt. Cut in butter until mixture is very coarse. Pour in cream and 1/4 c. lemon juice. Mix until dough forms. Using hand, form dough into a ball. Transfer to a parchment lined baking sheet and form into 8 inch dish. Cut into 8 wedges and separate so pieces are 1 inch apart. Bake until golden and a tooth pick comes out clean, about 12-14 minutes. Transfer to a wire rack and cool about 20 minutes. In a small bowl combine powdered sugar and remaining lemon juice. Stir until smooth, and desired consistency. We like ours slightly thick. Spoon glaze over scones. 

Shared on The Country Cook September 27, 2013

Lemon at Very Good Recipes

Weekends are for many things; and in this house one of them is something special for breakfast. Adam and I don't eat breakfast most days, and while I make sure Alex does every single morning, it's usually something light, easy and quick. But when I have more time on the weekends I like to treat my boys to something yummy and new.

Lately, all three of us have totally gotten addicted to scones. They are perfect for breakfast or brunch, but I've also been known to whip up a batch for dessert too! 

Ya'll know my obsession with all things lemon, so when I found this recipe uniting an old obsession with a new one, I knew they would be the perfect version to try next. They are fresh and bright, perfect to wake you up in the morning. Each bite is like a little burst of sunshine on your tongue. Plus the glaze...oh the glaze. It's literally the icing on the "cake" so to speak. The scones are delicious enough on their own, but the glaze just puts them over the top. 

If you want to surprise your family with special extra special, not to mention yummy, this weekend, maybe these scones should make an appearance in your oven too!

Lemon Poppy Seed Scones From Country Living

2 c. flour

3 TBS sugar

2 TBS poppy seeds

2 lemons, zested

1 TBS baking powder

1/2 tsp. baking soda

1/2 TBS salt

1 stick cold butter, diced

1/2 c. heavy cream

1/4 c. fresh lemon juice

1/2 c. powdered sugar

Preheat oven to 400. In a large bowl combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda and salt. Cut in butter until mixture is very coarse. Pour in cream and 1/4 c. lemon juice. Mix until dough forms. Using hand, form dough into a ball. Transfer to a parchment lined baking sheet and form into 8 inch dish. Cut into 8 wedges and separate so pieces are 1 inch apart. Bake until golden and a tooth pick comes out clean, about 12-14 minutes. Transfer to a wire rack and cool about 20 minutes. In a small bowl combine powdered sugar and remaining lemon juice. Stir until smooth, and desired consistency. We like ours slightly thick. Spoon glaze over scones. 

Shared on The Country Cook September 27, 2013

Lemon at Very Good Recipes

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Brisket at Arby's

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

We all know we Arby's is the place to go for tender, juicy and flavorful roast beef. Then a few months back, I told you about how they are taking turkey to the next level. And now, they have done it again, but this time with beef brisket!

Arby's knows you can't rush real, smoky flavor and tenderness. That is why their new Smokehouse Brisket Sandwich is smoke for at least 13 hours! But even low it is smoked low and slow, keeping in the Arby's tradition, it is ready when you are! Piled high with slow smoked brisket, then smoked Gouda cheese, crispy onions, barbecue sauce, mayo and served on a toasted bakery-style bun, it's a sandwich that eats like a meal!!
We love brisket, but I know when I make it, I'm going to need a day at home, all day, because it's going to slow cook on the outdoor grill for many hours to achieve that tender, flavorful meat we enjoy so much. But that can only happen once in a blue moon with our busy schedules. But now, with Arby's Smokehouse Brisket Sandwich, we can enjoy one of our favorite treats, any day, any time, easily!! Heck, we can even enjoy it in the car, on the go! (I've never tried to eat our brisket in the car with our hands, but I'm guessing it would be a tad messy!)
If you love brisket as much as we do, and you always enjoy a good Arby's sandwiches, then be sure to stop in today and sink your teeth into the Smokehouse Brisket Sandwich! Don't know where there is an Arby's close? Find an Arby’s easily!

I would love to hear why you are excited to try this new sandwich creation from Arby's. Leave a comment telling me!

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

We all know we Arby's is the place to go for tender, juicy and flavorful roast beef. Then a few months back, I told you about how they are taking turkey to the next level. And now, they have done it again, but this time with beef brisket!

Arby's knows you can't rush real, smoky flavor and tenderness. That is why their new Smokehouse Brisket Sandwich is smoke for at least 13 hours! But even low it is smoked low and slow, keeping in the Arby's tradition, it is ready when you are! Piled high with slow smoked brisket, then smoked Gouda cheese, crispy onions, barbecue sauce, mayo and served on a toasted bakery-style bun, it's a sandwich that eats like a meal!!
We love brisket, but I know when I make it, I'm going to need a day at home, all day, because it's going to slow cook on the outdoor grill for many hours to achieve that tender, flavorful meat we enjoy so much. But that can only happen once in a blue moon with our busy schedules. But now, with Arby's Smokehouse Brisket Sandwich, we can enjoy one of our favorite treats, any day, any time, easily!! Heck, we can even enjoy it in the car, on the go! (I've never tried to eat our brisket in the car with our hands, but I'm guessing it would be a tad messy!)
If you love brisket as much as we do, and you always enjoy a good Arby's sandwiches, then be sure to stop in today and sink your teeth into the Smokehouse Brisket Sandwich! Don't know where there is an Arby's close? Find an Arby’s easily!

I would love to hear why you are excited to try this new sandwich creation from Arby's. Leave a comment telling me!

reade more... Résuméabuiyad

A Little Help From My Friends

Earlier this month Arkansas Women Bloggers converged at Ferncliff Camp in Little Rock for AWBU 2013 Conference. I was preregistered and totally excited to be going, after all, the keynote speaker was Sophie Hudson, alias Boo Mama, author of A Little Salty to Cut the Sweet.

But, darn it, things don't always go as planned. Just before the big day I got a strange ailment that caused my right foot to swell up and feel like it was broken. But x-rays didn't show any broken bones, so the doctor decided to treat me for the good old-fashioned gout. My ailing foot continued to be too tender to drive the three hours to the conference, and quite frankly I was a little embarrassed to go anyway sporting such an unattractive limp. I put my puffy foot up on the ottoman and poutingly stayed home, missing out on all the fun.

There's one thing I didn't miss out on though, thanks to some special friends - my conference T-shirt. A dear blogging friend, Amanda Jane Brown, went above and beyond to be sure I got my T-shirt. I've only met Amanda one time, last year at a band concert in Little Rock, but I have known her through the blogging world for the past two years. Amanda previously lived in Little Rock, but now is a Mississippi blogger. She was attending the AWBU conference, and I emailed her to see if she might be able to snag my T-shirt while she was there. I wasn't sure exactly how I would get it from her, but I knew that we had some common acquaintances. Amanda not only grabbed my shirt for me, she then delivered it to a mutual friend, Joely, in Little Rock before she left town, who passed it on to my daughter to hang on to for me. Long story, but last weekend I was able to pick up my AWBU 2013 T-shirt thanks to Amanda!

I know it was a busy weekend for Amanda, but she was willing to go the extra mile, and it helped to ease my disappointment of not being able to attend the conference that I had looked forward to for months. The T-shirt was passed from Amanda to Joely to Angela to me, but I also feel that a special bloggy friendship was passed along with it. My gimpy foot has improved considerably, and I think you could even say that I'm "back in the saddle" and looking forward to next year's conference.




This post was shared with:
Arkansas Women Bloggers

Earlier this month Arkansas Women Bloggers converged at Ferncliff Camp in Little Rock for AWBU 2013 Conference. I was preregistered and totally excited to be going, after all, the keynote speaker was Sophie Hudson, alias Boo Mama, author of A Little Salty to Cut the Sweet.

But, darn it, things don't always go as planned. Just before the big day I got a strange ailment that caused my right foot to swell up and feel like it was broken. But x-rays didn't show any broken bones, so the doctor decided to treat me for the good old-fashioned gout. My ailing foot continued to be too tender to drive the three hours to the conference, and quite frankly I was a little embarrassed to go anyway sporting such an unattractive limp. I put my puffy foot up on the ottoman and poutingly stayed home, missing out on all the fun.

There's one thing I didn't miss out on though, thanks to some special friends - my conference T-shirt. A dear blogging friend, Amanda Jane Brown, went above and beyond to be sure I got my T-shirt. I've only met Amanda one time, last year at a band concert in Little Rock, but I have known her through the blogging world for the past two years. Amanda previously lived in Little Rock, but now is a Mississippi blogger. She was attending the AWBU conference, and I emailed her to see if she might be able to snag my T-shirt while she was there. I wasn't sure exactly how I would get it from her, but I knew that we had some common acquaintances. Amanda not only grabbed my shirt for me, she then delivered it to a mutual friend, Joely, in Little Rock before she left town, who passed it on to my daughter to hang on to for me. Long story, but last weekend I was able to pick up my AWBU 2013 T-shirt thanks to Amanda!

I know it was a busy weekend for Amanda, but she was willing to go the extra mile, and it helped to ease my disappointment of not being able to attend the conference that I had looked forward to for months. The T-shirt was passed from Amanda to Joely to Angela to me, but I also feel that a special bloggy friendship was passed along with it. My gimpy foot has improved considerably, and I think you could even say that I'm "back in the saddle" and looking forward to next year's conference.




This post was shared with:
Arkansas Women Bloggers

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Salmon Florentine

I've talked on and on about how fun it is to find new ways to cook fish. I also love to incorporate spinach in my diet as much as possible and I love the flavors of sundried tomatoes and feta. So this was a perfect recipe for me!

This delicious treatment for salmon is quick and easy to prepare, the perfect trifecta (easy, fast, tasty!) for a weeknight dinner. Start by heating the olive oil in a large skillet over medium heat. Add the garlic and the green onion

and cook and stir until onion is softened, about 2-3 minutes. Add the spinach, about a quarter of the bag at a time, and cook until it wilts. At the last spinach add, also add in the tomatoes.

When all the spinach is wilted, remove from the heat and stir in the feta.

Season with salt, pepper and the red pepper flakes.

Place the salmon fillets on a rimmed baking sheet, and divide the spinach filling among the fillets. You'll probably have to kind of pat it down with your hands.

Bake for about 15 minutes or until the salmon flakes easily with a fork.

With the weather starting to cool, it's the perfect time to imagine yourself sitting seaside in Greece, enjoying salmon florentine!

One year ago: Pumpkin Oat Bars
Two years ago: Peach Coffeecake
Three years ago: Fish Tacos
Four years ago: Cucumber Dill Shrimp Dip

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Food Frenzy.


Salmon Florentine

1 tablespoon olive oil
1/4 cup sliced green onion
2 teaspoons minced garlic
1 9-oz. package baby spinach
1/4 cup sun-dried tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta
4 - 4 oz. skinless salmon fillets, patted dry

Heat oil in a large skillet over medium heat. Add green onion and garlic; cook, stirring, until soft, about 3 minutes. Add spinach, a bit at a time, and cook until wilted. Add tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; stir in feta to combine.

Place the fillets on a rimmed baking sheet. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Bake at 350 for 15 minutes or until cooked through. Makes 4 servings.

Recipe Source: Adapted from SELF

I've talked on and on about how fun it is to find new ways to cook fish. I also love to incorporate spinach in my diet as much as possible and I love the flavors of sundried tomatoes and feta. So this was a perfect recipe for me!

This delicious treatment for salmon is quick and easy to prepare, the perfect trifecta (easy, fast, tasty!) for a weeknight dinner. Start by heating the olive oil in a large skillet over medium heat. Add the garlic and the green onion

and cook and stir until onion is softened, about 2-3 minutes. Add the spinach, about a quarter of the bag at a time, and cook until it wilts. At the last spinach add, also add in the tomatoes.

When all the spinach is wilted, remove from the heat and stir in the feta.

Season with salt, pepper and the red pepper flakes.

Place the salmon fillets on a rimmed baking sheet, and divide the spinach filling among the fillets. You'll probably have to kind of pat it down with your hands.

Bake for about 15 minutes or until the salmon flakes easily with a fork.

With the weather starting to cool, it's the perfect time to imagine yourself sitting seaside in Greece, enjoying salmon florentine!

One year ago: Pumpkin Oat Bars
Two years ago: Peach Coffeecake
Three years ago: Fish Tacos
Four years ago: Cucumber Dill Shrimp Dip

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Food Frenzy.


Salmon Florentine

1 tablespoon olive oil
1/4 cup sliced green onion
2 teaspoons minced garlic
1 9-oz. package baby spinach
1/4 cup sun-dried tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta
4 - 4 oz. skinless salmon fillets, patted dry

Heat oil in a large skillet over medium heat. Add green onion and garlic; cook, stirring, until soft, about 3 minutes. Add spinach, a bit at a time, and cook until wilted. Add tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; stir in feta to combine.

Place the fillets on a rimmed baking sheet. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Bake at 350 for 15 minutes or until cooked through. Makes 4 servings.

Recipe Source: Adapted from SELF

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Don't Put It Away Quite Yet

Yep, autumn is here. We already established that on Monday. And for many of you I know that means the end of grilling season, but in this house it never ends. That's right. We are those crazy people are stand outside in our snow boots to grill a good steak in the dead of winter. In fact, we have been known to grill in a blizzard. An actual blizzard!! While the snow fell at an alarming rate, our neighbors were outside trying to keep up with shoveling, they were all jealous of the smells coming from our backyard, as the T-bones cooked to perfection!

So if you're like us, and the falling of the leaves has no reflection on the use of your grill, today's recipe will totally excite you. But don't worry, if your grill is all tucked away until next spring, there is also an oven option noted in the recipe! 

We love chicken wings. Buffalo. Barbecue. They are all scrumptious to us. And when I was a teenager, there was a local Chinese restaurant that had these amazing lunch specials that included a bunch of appetizers with each entree, one being a glazed chicken drummette (the small piece of the wing) that would have you licking your fingers when you were done. These are the closest thing to that I've had in years. In fact, Adam described them as "Asian barbecue". Sweet like barbecue, but with some of the best Asian flavors around, soy and ginger. 

If you are grilling this weekend, these are a definite must. Maybe for the big game? I would love to see these at a big tailgating party! Or if you want to stay inside, see the note above the oven. Either way, they are yummy, and easy, two things that are always welcome, winter, spring, summer or fall!

Asian Glazed Wings

2 lbs. chicken wings, separated into 2 pieces each

2 TBS all purpose seasoning, your favorite brand

2 TBS honey

2 TBS soy sauce

1 cup vegetable juice

1 tsp. ground ginger

Garlic Salt to taste

Salt and Pepper to taste

Cooking Spray

In a large bowl combine vegetable juice, honey, soy sauce and ginger. Set aside. Sprinkle wings with seasoning, garlic salt, salt and pepper. Allow to marinade for at least 30 minutes. When ready, preheat grill to medium-high. Spray wings with cooking spray. Sear on both sides, about 2 minutes. Reduce heat to medium-low and continue cooking for 15-20 minutes until cooked through. For the last 10 minutes baste with sauce on both sides many times. 

*NOTE* These can also be cooked in the oven. Follow directions, but roast on a baking sheet in 400 degree oven for 20 minutes, and then baste and cook for another 20 minutes, basting often.

Shared on The Country Cook September 27, 2013

Chicken at Very Good Recipes

Yep, autumn is here. We already established that on Monday. And for many of you I know that means the end of grilling season, but in this house it never ends. That's right. We are those crazy people are stand outside in our snow boots to grill a good steak in the dead of winter. In fact, we have been known to grill in a blizzard. An actual blizzard!! While the snow fell at an alarming rate, our neighbors were outside trying to keep up with shoveling, they were all jealous of the smells coming from our backyard, as the T-bones cooked to perfection!

So if you're like us, and the falling of the leaves has no reflection on the use of your grill, today's recipe will totally excite you. But don't worry, if your grill is all tucked away until next spring, there is also an oven option noted in the recipe! 

We love chicken wings. Buffalo. Barbecue. They are all scrumptious to us. And when I was a teenager, there was a local Chinese restaurant that had these amazing lunch specials that included a bunch of appetizers with each entree, one being a glazed chicken drummette (the small piece of the wing) that would have you licking your fingers when you were done. These are the closest thing to that I've had in years. In fact, Adam described them as "Asian barbecue". Sweet like barbecue, but with some of the best Asian flavors around, soy and ginger. 

If you are grilling this weekend, these are a definite must. Maybe for the big game? I would love to see these at a big tailgating party! Or if you want to stay inside, see the note above the oven. Either way, they are yummy, and easy, two things that are always welcome, winter, spring, summer or fall!

Asian Glazed Wings

2 lbs. chicken wings, separated into 2 pieces each

2 TBS all purpose seasoning, your favorite brand

2 TBS honey

2 TBS soy sauce

1 cup vegetable juice

1 tsp. ground ginger

Garlic Salt to taste

Salt and Pepper to taste

Cooking Spray

In a large bowl combine vegetable juice, honey, soy sauce and ginger. Set aside. Sprinkle wings with seasoning, garlic salt, salt and pepper. Allow to marinade for at least 30 minutes. When ready, preheat grill to medium-high. Spray wings with cooking spray. Sear on both sides, about 2 minutes. Reduce heat to medium-low and continue cooking for 15-20 minutes until cooked through. For the last 10 minutes baste with sauce on both sides many times. 

*NOTE* These can also be cooked in the oven. Follow directions, but roast on a baking sheet in 400 degree oven for 20 minutes, and then baste and cook for another 20 minutes, basting often.

Shared on The Country Cook September 27, 2013

Chicken at Very Good Recipes

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Brownies At Your Door { A Giveaway Sponsored by All About Gifts & Baskets}

The All About Gifts & Baskets site is so excited to introduce their new line of gourmet brownies, they are giving 3 lucky winners a box of their mouth-watering, scrumptious brownies, a $36.95 value! We're talking about a dozen of their yummy brownies, in the most popular flavors, from Raspberry Swirl to Toffee Crunch.

Each box is available in different wraps, perfect for every occasion from Thank You To Happy Birthday! Or what about Welcome Baby for those new parents in your life? Can you imagine how excited an over tired, sleep deprived new mommy would be to get a box of gourmet brownies delivered right to her door step? You would be such a hero!

These brownies are soft, moist and most of all delicious, with a capital D! Each dozen starts off with a rich original chocolate brownie, and then one each of the "specials" are added in: Caramel, Chocolate Chip, Mint Chocolate, Peanut Butter, Pecan, Raspberry Swirl, Toffee Crunch, Walnut, White Chocolate, Espresso Nib and Cream Cheese.

 I am a brownie lover from way back, and I have to admit, just looking at the pictures is making me drool a little!

Be sure to check out their entire brownie gift collection, and enter to win a box of your very own!

Contest is open to all residents of the 48 Contiguous States. You must be 18 or older to enter.

Winners will be chosen randomly by the contest sponsor All About Gifts & Baskets.  The three winners will receive a box of 1 dozen classic brownies in their choice of box wrap design (shown in the image above) - a value of $36.95.

If you are one of the lucky winners, you will be notified via e-mail. Winners must respond within three days of being contacted. If you do not respond within that period, another winner will be chosen.

The full list of rules can be found here .

Sweepstakes ends at midnight EST on October 6th, 2013. The sweepstakes winners will be announced by October 13, 2013.

a Rafflecopter giveaway

The All About Gifts & Baskets site is so excited to introduce their new line of gourmet brownies, they are giving 3 lucky winners a box of their mouth-watering, scrumptious brownies, a $36.95 value! We're talking about a dozen of their yummy brownies, in the most popular flavors, from Raspberry Swirl to Toffee Crunch.

Each box is available in different wraps, perfect for every occasion from Thank You To Happy Birthday! Or what about Welcome Baby for those new parents in your life? Can you imagine how excited an over tired, sleep deprived new mommy would be to get a box of gourmet brownies delivered right to her door step? You would be such a hero!

These brownies are soft, moist and most of all delicious, with a capital D! Each dozen starts off with a rich original chocolate brownie, and then one each of the "specials" are added in: Caramel, Chocolate Chip, Mint Chocolate, Peanut Butter, Pecan, Raspberry Swirl, Toffee Crunch, Walnut, White Chocolate, Espresso Nib and Cream Cheese.

 I am a brownie lover from way back, and I have to admit, just looking at the pictures is making me drool a little!

Be sure to check out their entire brownie gift collection, and enter to win a box of your very own!

Contest is open to all residents of the 48 Contiguous States. You must be 18 or older to enter.

Winners will be chosen randomly by the contest sponsor All About Gifts & Baskets.  The three winners will receive a box of 1 dozen classic brownies in their choice of box wrap design (shown in the image above) - a value of $36.95.

If you are one of the lucky winners, you will be notified via e-mail. Winners must respond within three days of being contacted. If you do not respond within that period, another winner will be chosen.

The full list of rules can be found here .

Sweepstakes ends at midnight EST on October 6th, 2013. The sweepstakes winners will be announced by October 13, 2013.

a Rafflecopter giveaway

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Asian Meatballs

Confession time: I have never made meatballs. I know! Well, never until now. For Secret Recipe Club this month, I was assigned to Danielle's blog, Hugs and Cookies. She has a ton of recipes that would be fun to try. After finding these Asian meatballs, I knew I had my recipe for the month. Danielle also has a lot of other meatball recipes, so even though this was my first time making meatballs, I can promise you that it won't be my last!

For the meatballs, in a medium bowl combine the ground beef, sesame oil,

egg, garlic, green onions and breadcrumbs.

Mix this up well so that all the ingredients are incorporated. I used my hands - I figured I was going to get them messed up rolling the meatballs anyway! When it's all good and mixed, take the meat and roll it into balls and then place them on a foil lined large baking sheet.

Bake the meatballs for 12-15 minutes or until cooked through. While they're baking, make the sauce. In a measuring cup, combine the hoisin sauce, rice vinegar,

garlic, soy sauce

and sesame oil. Now you'll want to heat up the sauce - you can bring it to a simmer in a saucepan, or to save a dish, you can microwave it for about 1 1/2 minutes (if you're microwaving, wait and do it after the meatballs have been removed from the oven.)

Another thing to do while the meatballs bake is toast the sesame seeds. I do this in a dry skillet over medium heat - just watch them very carefully and shake the pan around frequently - once they start to toast, they will darken quickly so pay attention!

Transfer the cooked meatballs to a serving dish, then cover with the sauce,

and sprinkle with sesame seeds. You can garnish with green onion slices, too!

These meatballs are great served with rice and a vegetable (like asparagus or green beans) and would also be a terrific appetizer. Here's to the beginning of my meatball future!

One year ago: English Muffin Bread
Two years ago: Dalmatian Bars
Three years ago: Poppy Seed Bread
Four years ago: Beef with Broccoli

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in your Mouth, Recipe Sharing, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Asian Meatballs

1 pound ground beef
1 tsp. toasted sesame oil
1/2 cup breadcrumbs
1 egg
1 1/2 tsp. minced garlic
1/4 cup thinly sliced green onions
1 Tbsp. toasted sesame seeds

Glaze:
2/3 cup hoisin sauce
1/4 cup seasoned rice vinegar
2 garlic cloves, minced
2 Tbsp. soy sauce
1 tsp. sesame oil

For meatballs, combine the ground beef, sesame oil, breadcrumbs, egg, garlic and green onions in a medium bowl. Mix well until all the ingredients are incorporated. Roll the mixture into balls and place on a large foil-lined baking sheet. Bake at 400 for 12-15 minutes or until cooked through.

Meanwhile, in a small saucepan, combine the hoisin sauce, rice vinegar, garlic, soy sauce and sesame oil. Over medium heat, bring the mixture to a simmer and cook and stir for two minutes.

Transfer the meatballs to a serving dish, cover with the warm sauce, and sprinkle with the toasted sesame seeds. Makes 4 main dish servings, or 8-10 appetizer servings.

Confession time: I have never made meatballs. I know! Well, never until now. For Secret Recipe Club this month, I was assigned to Danielle's blog, Hugs and Cookies. She has a ton of recipes that would be fun to try. After finding these Asian meatballs, I knew I had my recipe for the month. Danielle also has a lot of other meatball recipes, so even though this was my first time making meatballs, I can promise you that it won't be my last!

For the meatballs, in a medium bowl combine the ground beef, sesame oil,

egg, garlic, green onions and breadcrumbs.

Mix this up well so that all the ingredients are incorporated. I used my hands - I figured I was going to get them messed up rolling the meatballs anyway! When it's all good and mixed, take the meat and roll it into balls and then place them on a foil lined large baking sheet.

Bake the meatballs for 12-15 minutes or until cooked through. While they're baking, make the sauce. In a measuring cup, combine the hoisin sauce, rice vinegar,

garlic, soy sauce

and sesame oil. Now you'll want to heat up the sauce - you can bring it to a simmer in a saucepan, or to save a dish, you can microwave it for about 1 1/2 minutes (if you're microwaving, wait and do it after the meatballs have been removed from the oven.)

Another thing to do while the meatballs bake is toast the sesame seeds. I do this in a dry skillet over medium heat - just watch them very carefully and shake the pan around frequently - once they start to toast, they will darken quickly so pay attention!

Transfer the cooked meatballs to a serving dish, then cover with the sauce,

and sprinkle with sesame seeds. You can garnish with green onion slices, too!

These meatballs are great served with rice and a vegetable (like asparagus or green beans) and would also be a terrific appetizer. Here's to the beginning of my meatball future!

One year ago: English Muffin Bread
Two years ago: Dalmatian Bars
Three years ago: Poppy Seed Bread
Four years ago: Beef with Broccoli

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in your Mouth, Recipe Sharing, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Asian Meatballs

1 pound ground beef
1 tsp. toasted sesame oil
1/2 cup breadcrumbs
1 egg
1 1/2 tsp. minced garlic
1/4 cup thinly sliced green onions
1 Tbsp. toasted sesame seeds

Glaze:
2/3 cup hoisin sauce
1/4 cup seasoned rice vinegar
2 garlic cloves, minced
2 Tbsp. soy sauce
1 tsp. sesame oil

For meatballs, combine the ground beef, sesame oil, breadcrumbs, egg, garlic and green onions in a medium bowl. Mix well until all the ingredients are incorporated. Roll the mixture into balls and place on a large foil-lined baking sheet. Bake at 400 for 12-15 minutes or until cooked through.

Meanwhile, in a small saucepan, combine the hoisin sauce, rice vinegar, garlic, soy sauce and sesame oil. Over medium heat, bring the mixture to a simmer and cook and stir for two minutes.

Transfer the meatballs to a serving dish, cover with the warm sauce, and sprinkle with the toasted sesame seeds. Makes 4 main dish servings, or 8-10 appetizer servings.

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Skillet Supper

Fall is officially here. If you missed it, the first official day of autumn was indeed yesterday, bringing with it all the favorite flavors we look forward to every year. Of course you have your apple and pumpkin lovers. I include cinnamon in the list too. But one thing that I think everyone can agree on is that when the leaves are falling, and we have crisp mornings followed by sunny days with just a nip in the air, ending with clear nights perfect for bonfires, something that always tastes good is good ole' fashion comfort food!

Now me...I love comfort food year round, but it does taste different in each season. And one of the things I love most about fall, and that season that comes next, which I refuse to even discuss at this point, is the fact I can enjoy all of my favorite comfort foods, and they are functional too, warming me and my family from the inside out! Let's face it, there is nothing better than coming home after a long chilly day, to a piping hot meal sitting on the table inviting you to sit down, relax and thaw out!

One meal that is at the top of that list for us is Chicken Pot Pie. And I have a pretty simple one that is my go-to recipe, but when I found this I knew it was going to be even simpler, perfect for those days when I'm rushing here and there.

This comes together in almost no time at all, and while every single bite is filled with intense chicken flavor and delicious veggies, the stars of this meal are definitely the biscuit pieces seasoned to perfection. They make this a fun, new, unique way to enjoy a classic!

Comfort food is one of the best things about the new season that is upon us. So get in the kitchen, whip up something delicious, maybe even this dish, and enjoy every single bite!


Skillet Chicken Pot Pie Inspired by Pillsbury
1 1/2 lbs. chicken tenders, cut into 1-inch pieces
1 1/2 TBS vegetable oil
2 c. chopped carrots
2 c. frozen diced potatoes
1 1/2 c. frozen peas
1 (12 oz.) jar chicken gravy
1/2 -1 c. chicken broth
1 (10 ct.) Grands Jr. biscuits, cut into quarters
1 1/2 tsp. dried thyme
1/2 tsp. garlic powder
Salt and Pepper to taste

Preheat oven to 400. In a larges skillet heat oil over medium high heat. Add chicken to oil and season with 1/2 tsp. thyme, salt and pepper. Stir and cook until chicken is browned on all sides, about 5-7 minutes. Add potatoes and carrots. Cook for another 5 minutes. Add gravy and 1/2 c. broth. Stir well. Bring to a boil. Cover and reduce heat to low. Cook 20 minutes, stirring often. If too thick, add other 1/2 c. broth. Add peas and cook for 5 additional minutes. Remove from burner but keep warm. In a large bowl combine biscuit pieces, 1 tsp. thyme and garlic powder. Toss to coat. Lay on a ungreased baking sheet. Bake for 8-10 minutes until golden brown. To serve, ladle chicken mixture onto plates and top with several biscuits.

Shared on The Country Cook September 27, 2013

Chicken at Very Good Recipes

Fall is officially here. If you missed it, the first official day of autumn was indeed yesterday, bringing with it all the favorite flavors we look forward to every year. Of course you have your apple and pumpkin lovers. I include cinnamon in the list too. But one thing that I think everyone can agree on is that when the leaves are falling, and we have crisp mornings followed by sunny days with just a nip in the air, ending with clear nights perfect for bonfires, something that always tastes good is good ole' fashion comfort food!

Now me...I love comfort food year round, but it does taste different in each season. And one of the things I love most about fall, and that season that comes next, which I refuse to even discuss at this point, is the fact I can enjoy all of my favorite comfort foods, and they are functional too, warming me and my family from the inside out! Let's face it, there is nothing better than coming home after a long chilly day, to a piping hot meal sitting on the table inviting you to sit down, relax and thaw out!

One meal that is at the top of that list for us is Chicken Pot Pie. And I have a pretty simple one that is my go-to recipe, but when I found this I knew it was going to be even simpler, perfect for those days when I'm rushing here and there.

This comes together in almost no time at all, and while every single bite is filled with intense chicken flavor and delicious veggies, the stars of this meal are definitely the biscuit pieces seasoned to perfection. They make this a fun, new, unique way to enjoy a classic!

Comfort food is one of the best things about the new season that is upon us. So get in the kitchen, whip up something delicious, maybe even this dish, and enjoy every single bite!


Skillet Chicken Pot Pie Inspired by Pillsbury
1 1/2 lbs. chicken tenders, cut into 1-inch pieces
1 1/2 TBS vegetable oil
2 c. chopped carrots
2 c. frozen diced potatoes
1 1/2 c. frozen peas
1 (12 oz.) jar chicken gravy
1/2 -1 c. chicken broth
1 (10 ct.) Grands Jr. biscuits, cut into quarters
1 1/2 tsp. dried thyme
1/2 tsp. garlic powder
Salt and Pepper to taste

Preheat oven to 400. In a larges skillet heat oil over medium high heat. Add chicken to oil and season with 1/2 tsp. thyme, salt and pepper. Stir and cook until chicken is browned on all sides, about 5-7 minutes. Add potatoes and carrots. Cook for another 5 minutes. Add gravy and 1/2 c. broth. Stir well. Bring to a boil. Cover and reduce heat to low. Cook 20 minutes, stirring often. If too thick, add other 1/2 c. broth. Add peas and cook for 5 additional minutes. Remove from burner but keep warm. In a large bowl combine biscuit pieces, 1 tsp. thyme and garlic powder. Toss to coat. Lay on a ungreased baking sheet. Bake for 8-10 minutes until golden brown. To serve, ladle chicken mixture onto plates and top with several biscuits.

Shared on The Country Cook September 27, 2013

Chicken at Very Good Recipes

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Soul Food Saturday #23

Welcome to yet another weekend, and another yummy recipe from Bekki! Today she is sharing a make at home version of a favorite soup of mine from Olive Garden! I can't wait to try this myself and enjoy a restaurant treat right in my own kitchen!

This Olive Garden soup is my husband’s favorite. He couldn’t ever get enough. So having it at home was a must. After trying the recipe several times, his one request was that it had more “stuff” than broth. So the next time I loaded it up, and he LOVED it. This is a family favorite now and we make it as often as possible. Whether its, in the low temps, or highs of over 100 its cooking. I know after you taste it, you will be hooked as well.

Loaded Zuppa Toscana  Adapted from Restaurant Food
1 tsp. olive oil
2 pound ground spicy sausage
1 large onion, sliced
3 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
1 ½ tsp. granulated garlic
4 cups kale leaves, stems removed, cut in half, then sliced
4 c. chicken broth
½ c. heavy whipping cream

 In a medium stock pot add oil. Add sausage to pot. Stirring frequently, breaking up so it cooks evenly. Cook until no longer pink. Then add onions, cook until onions are almost clear. Add potatoes, garlic and chicken stock. Simmer 15-20 minutes or until potatoes are tender. Add kale and cream simmer 5 more minutes for kale to become tender. Serve hot, with your favorite bread. Enjoy!

Welcome to yet another weekend, and another yummy recipe from Bekki! Today she is sharing a make at home version of a favorite soup of mine from Olive Garden! I can't wait to try this myself and enjoy a restaurant treat right in my own kitchen!

This Olive Garden soup is my husband’s favorite. He couldn’t ever get enough. So having it at home was a must. After trying the recipe several times, his one request was that it had more “stuff” than broth. So the next time I loaded it up, and he LOVED it. This is a family favorite now and we make it as often as possible. Whether its, in the low temps, or highs of over 100 its cooking. I know after you taste it, you will be hooked as well.

Loaded Zuppa Toscana  Adapted from Restaurant Food
1 tsp. olive oil
2 pound ground spicy sausage
1 large onion, sliced
3 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
1 ½ tsp. granulated garlic
4 cups kale leaves, stems removed, cut in half, then sliced
4 c. chicken broth
½ c. heavy whipping cream

 In a medium stock pot add oil. Add sausage to pot. Stirring frequently, breaking up so it cooks evenly. Cook until no longer pink. Then add onions, cook until onions are almost clear. Add potatoes, garlic and chicken stock. Simmer 15-20 minutes or until potatoes are tender. Add kale and cream simmer 5 more minutes for kale to become tender. Serve hot, with your favorite bread. Enjoy!

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Meal Plan Sept. 22- Sept 27

*New Recipe
Links to Recipes on Blog

Sunday
Slow Cooker 15 Bean Soup*
Cornbread

Monday
Spaghetti
Garlic Bread

Tuesday
Pot Roast

Wednesday
Pork Burgers
Crock Pot Applesauce*
Cottage Cheese
Sweet Potato Fries

Thursday
Sausage and Cheese Quiche
Hashbrown Cakes
Sliced Peaches

Friday
Rehearsal for the wedding Alex is in Saturday.

*New Recipe
Links to Recipes on Blog

Sunday
Slow Cooker 15 Bean Soup*
Cornbread

Monday
Spaghetti
Garlic Bread

Tuesday
Pot Roast

Wednesday
Pork Burgers
Crock Pot Applesauce*
Cottage Cheese
Sweet Potato Fries

Thursday
Sausage and Cheese Quiche
Hashbrown Cakes
Sliced Peaches

Friday
Rehearsal for the wedding Alex is in Saturday.

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Coming Soon...Autumn

If you haven't been paying attention to the calendar, the first day of fall (according to the calendar) is this Sunday. Now I realize that for many, the minute the clock struck midnight on September 1st, you were in full on autumn mode; while some, including us, still had some 95+ degree weather ahead of them, so summer was lingering in our minds. No matter what the thermometer says though, it is time to at least enjoy the flavors fall has to offer!

So I thought the perfect way to kick off the season here on EMM would be with something featuring one of autumn's greatest treats, apple!

This is the perfect dessert for a busy schedule like mine, hence the word "lazy". Taking a little help from the store with the cake mix, this comes together in no time. Plus, the use of pie filling makes it something you can make rather the fresh apples look good or not.

Rather it is for a weeknight supper, or a nice bonfire party, complete with warm cider and a hayride, this simple dessert will be loved by all, and ring in the new season with a taste bud celebration!

Lazy Apple Crisp
1 (21 oz.) can apple pie filling
2 TBS brown sugar
1 (16.5 oz) yellow cake mix, DRY do NOT add other ingredients
1/4 tsp. cinnamon
1/2 c. chopped walnuts
6 TBS butter, diced

Preheat oven to 375. In the bottom of a 8x11 pan, spread pie filling. Sprinkle with brown sugar. Evenly sprinkle cake mix until completely covering pie filling. Sprinkle with cinnamon and walnuts. Dot with diced butter. Bake for 45 minutes or until browned and bubbly. *NOTE* I did NOT use the entire package of cake mix. I probably had about 1/4 c. leftover.

Shared on The Country Cook Sept. 20, 2013

Apple at Very Good Recipes

If you haven't been paying attention to the calendar, the first day of fall (according to the calendar) is this Sunday. Now I realize that for many, the minute the clock struck midnight on September 1st, you were in full on autumn mode; while some, including us, still had some 95+ degree weather ahead of them, so summer was lingering in our minds. No matter what the thermometer says though, it is time to at least enjoy the flavors fall has to offer!

So I thought the perfect way to kick off the season here on EMM would be with something featuring one of autumn's greatest treats, apple!

This is the perfect dessert for a busy schedule like mine, hence the word "lazy". Taking a little help from the store with the cake mix, this comes together in no time. Plus, the use of pie filling makes it something you can make rather the fresh apples look good or not.

Rather it is for a weeknight supper, or a nice bonfire party, complete with warm cider and a hayride, this simple dessert will be loved by all, and ring in the new season with a taste bud celebration!

Lazy Apple Crisp
1 (21 oz.) can apple pie filling
2 TBS brown sugar
1 (16.5 oz) yellow cake mix, DRY do NOT add other ingredients
1/4 tsp. cinnamon
1/2 c. chopped walnuts
6 TBS butter, diced

Preheat oven to 375. In the bottom of a 8x11 pan, spread pie filling. Sprinkle with brown sugar. Evenly sprinkle cake mix until completely covering pie filling. Sprinkle with cinnamon and walnuts. Dot with diced butter. Bake for 45 minutes or until browned and bubbly. *NOTE* I did NOT use the entire package of cake mix. I probably had about 1/4 c. leftover.

Shared on The Country Cook Sept. 20, 2013

Apple at Very Good Recipes

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Custardy Baked Orzo with Bacon and Spinach

When I saw this recipe, I immediately knew it was something I wanted to try, and something I would like. I was right. I ate it for breakfast one day and lunch the next. A traditional egg bake is bulked up with pasta and filled with nutrient-dense spinach and crunchy bacon. This could be a really versatile dish, too - I bet Italian sausage would be a great sub, and you could add peppers, mushrooms and other vegetables and reduce the amount of pasta a bit. Lots of possibilities here from a great base recipe. And since it has eggs and cheese, it's perfect for this month's Improv Challenge!

Cook the orzo in a large pot of boiling water.

Cook the bacon - first cut it into bite sized pieces,

then cook it in a large pan over medium heat until crisp. Transfer the bacon to a paper-towel lined plate,

then remove most of the bacon grease from the pan - leave about 1 tablespoon in the pan. Add the onion and cook for a few minutes til it begins to soften. Then add the spinach to the pan

and cook and stir until it is wilted. Transfer the spinach and onion mixture into a large bowl. Drain the orzo and add it to the bowl,

along with the bacon and the feta.

In a large measuring cup, combine the yogurt, milk and eggs, and season with salt and pepper.

Whisk well, then add to the spinach and feta mixture.

Stir everything together well,

then transfer to a greased 11x7 baking dish.

Bake for 45 minutes, or until the eggs are set and the top is slightly browned.

Let the dish sit for 10 minutes after baking before you cut and serve it.

One year ago: Peach Cobbler Bars
Two years ago: Pumpkin Seed Crusted Tilapia
Three years ago: Peanut Butter Cupcakes
Four years ago: Caramel Banana Sundaes

Check out the linky below for more pasta and cheese combos. And get more inspiration at Full Plate Thursday, Showcase your Talent, Thursdays Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash, TGIF, Friday Food Frenzy.

Custardy Baked Orzo with Bacon and Spinach

1 cup orzo
8 ounces bacon, cut into 1/2-inch pieces
1/2 cup diced onion
8 ounces baby spinach
3 ounces feta cheese, crumbled
4 large eggs
1/2 cup plain Greek yogurt
1/2 cup milk

In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a medium bowl.

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon to a paper-towel lined plate, and leave 1 tablespoon of fat in the skillet. Add the onion to the skillet and cook over medium heat until softened, 4-5 minutes. Then add the spinach to the skillet and cook until wilted. Transfer the spinach and onion mixture to a large bowl. Drain the orzo, then add it to the bowl, along with the cooked bacon and the feta.

In a large measuring cup, whisk the eggs with the yogurt and milk, season with salt and pepper and stir into the orzo. Scrape the mixture into an greased 11-by-7-inch baking dish and bake at 375 for about 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before cutting and serving. Makes 6-8 servings.

Recipe Source: Adapted from Food and Wine

When I saw this recipe, I immediately knew it was something I wanted to try, and something I would like. I was right. I ate it for breakfast one day and lunch the next. A traditional egg bake is bulked up with pasta and filled with nutrient-dense spinach and crunchy bacon. This could be a really versatile dish, too - I bet Italian sausage would be a great sub, and you could add peppers, mushrooms and other vegetables and reduce the amount of pasta a bit. Lots of possibilities here from a great base recipe. And since it has eggs and cheese, it's perfect for this month's Improv Challenge!

Cook the orzo in a large pot of boiling water.

Cook the bacon - first cut it into bite sized pieces,

then cook it in a large pan over medium heat until crisp. Transfer the bacon to a paper-towel lined plate,

then remove most of the bacon grease from the pan - leave about 1 tablespoon in the pan. Add the onion and cook for a few minutes til it begins to soften. Then add the spinach to the pan

and cook and stir until it is wilted. Transfer the spinach and onion mixture into a large bowl. Drain the orzo and add it to the bowl,

along with the bacon and the feta.

In a large measuring cup, combine the yogurt, milk and eggs, and season with salt and pepper.

Whisk well, then add to the spinach and feta mixture.

Stir everything together well,

then transfer to a greased 11x7 baking dish.

Bake for 45 minutes, or until the eggs are set and the top is slightly browned.

Let the dish sit for 10 minutes after baking before you cut and serve it.

One year ago: Peach Cobbler Bars
Two years ago: Pumpkin Seed Crusted Tilapia
Three years ago: Peanut Butter Cupcakes
Four years ago: Caramel Banana Sundaes

Check out the linky below for more pasta and cheese combos. And get more inspiration at Full Plate Thursday, Showcase your Talent, Thursdays Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash, TGIF, Friday Food Frenzy.

Custardy Baked Orzo with Bacon and Spinach

1 cup orzo
8 ounces bacon, cut into 1/2-inch pieces
1/2 cup diced onion
8 ounces baby spinach
3 ounces feta cheese, crumbled
4 large eggs
1/2 cup plain Greek yogurt
1/2 cup milk

In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a medium bowl.

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon to a paper-towel lined plate, and leave 1 tablespoon of fat in the skillet. Add the onion to the skillet and cook over medium heat until softened, 4-5 minutes. Then add the spinach to the skillet and cook until wilted. Transfer the spinach and onion mixture to a large bowl. Drain the orzo, then add it to the bowl, along with the cooked bacon and the feta.

In a large measuring cup, whisk the eggs with the yogurt and milk, season with salt and pepper and stir into the orzo. Scrape the mixture into an greased 11-by-7-inch baking dish and bake at 375 for about 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before cutting and serving. Makes 6-8 servings.

Recipe Source: Adapted from Food and Wine

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