Soul Food Saturday #26

Good Morning! Thanks for taking a minute out of your weekend and stopping by the EMM kitchen. Today Bekki has taken one of our favorite side dishes and jazzed it up a little, for a whole new flavor. Have a great day, and eat something yummy for us!

Just about a year ago I was introduced to a recipe done by Mrs. Everyday, Fried Cabbage and Noodles. We love cabbage so much we make it often. But in the fall it seems to show its face much more often. I have added crab and made it into a full meal, and left out the noodles and made it as just a basic side. This time I added bacon and mushrooms. Boy was it good. Along side a grilled steak or a piece of fried chicken. This one is going to be a winner.

Fried Cabbage with Bacon and Mushrooms

1 small head of cabbage, chopped

6 slices thick cut bacon, chopped

1 small onion, chopped

2 c. sliced mushrooms

1 jalapeno, diced

1 tbs. olive oil

1 tsp granulated garlic

Salt and pepper to taste

In a medium sauté pan, heat olive oil. Add onion, jalapeno, mushrooms, and bacon. Cook until onions are clear and bacon is cooked through. Add cabbage, garlic and salt and pepper. Cover and cook for 10-12 minutes. Stirring occasionally, until cabbage is tender. Serve hot with your favorite meat or fish. Enjoy!

Good Morning! Thanks for taking a minute out of your weekend and stopping by the EMM kitchen. Today Bekki has taken one of our favorite side dishes and jazzed it up a little, for a whole new flavor. Have a great day, and eat something yummy for us!

Just about a year ago I was introduced to a recipe done by Mrs. Everyday, Fried Cabbage and Noodles. We love cabbage so much we make it often. But in the fall it seems to show its face much more often. I have added crab and made it into a full meal, and left out the noodles and made it as just a basic side. This time I added bacon and mushrooms. Boy was it good. Along side a grilled steak or a piece of fried chicken. This one is going to be a winner.

Fried Cabbage with Bacon and Mushrooms

1 small head of cabbage, chopped

6 slices thick cut bacon, chopped

1 small onion, chopped

2 c. sliced mushrooms

1 jalapeno, diced

1 tbs. olive oil

1 tsp granulated garlic

Salt and pepper to taste

In a medium sauté pan, heat olive oil. Add onion, jalapeno, mushrooms, and bacon. Cook until onions are clear and bacon is cooked through. Add cabbage, garlic and salt and pepper. Cover and cook for 10-12 minutes. Stirring occasionally, until cabbage is tender. Serve hot with your favorite meat or fish. Enjoy!

reade more... Résuméabuiyad

Healthier Take Out Fake Out {A Review of San-J Sauces}

I love making our favorite take out dishes at home, using ingredients that I know exactly where they came from and exactly what is in them. And now I can do that easier, with a little help from my friends at San-J.

San-J is dedicated to manufacturing premium Tamari soy sauce and quality Asian inspired products. Their Mongolian Cooking Sauce is the perfect blend of sweet and savory, and works equally well with beef, chicken, shrimp or tofu. It's made from their Tamari sauce, containing 100% soybeans and no wheat content. Plus, it's certified gluten free and verified Non-GMO. It's great tasting and includes no guilt!

When I found this recipe on their website, I couldn't wait to try it. My favorite Asian take out treat is noodles, with meat, veggies, or both, in a sweet sauce, covering every bite! And these reminded me of those with every ingredient.

If you enjoy Asian food, and really love making it at home, you need to try San-J products today. They will give you the flavor and deliciousness you are looking for, without wondering what you are putting into your body. And if you're looking for a new side dish, try these noodles tonight!

Mongolian Noodles Adapted from San-J
1 lb. linguine, cooked and drained
8 oz. button mushrooms, sliced
1 bunch green onions, chopped, few reserved for garnish
2 medium carrots, jullienned
3 TBS vegetable oil
1 small head cabbage, sliced thin
1/2 tsp. red pepper flakes
1/2 c. San-J Mongolian Sauce

While pasta cooks, in a large skillet heat vegetable oil over medium heat. Add mushrooms and carrots. Cook for 5-7 minutes until mushrooms are brown and soft. Add red pepper flakes, cabbage and green onions. Saute for 5 minutes until cabbage begins to wilt. Add cooking sauce. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes until slightly thickened. When pasta is cooked, drain well. Put in a large bowl. Add veggie and sauce mixture. Stir well to combine. Garnish with remaining green onions.

Shared on The Country Cook Oct. 4, 2013

Asian at Very Good Recipes

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

I love making our favorite take out dishes at home, using ingredients that I know exactly where they came from and exactly what is in them. And now I can do that easier, with a little help from my friends at San-J.

San-J is dedicated to manufacturing premium Tamari soy sauce and quality Asian inspired products. Their Mongolian Cooking Sauce is the perfect blend of sweet and savory, and works equally well with beef, chicken, shrimp or tofu. It's made from their Tamari sauce, containing 100% soybeans and no wheat content. Plus, it's certified gluten free and verified Non-GMO. It's great tasting and includes no guilt!

When I found this recipe on their website, I couldn't wait to try it. My favorite Asian take out treat is noodles, with meat, veggies, or both, in a sweet sauce, covering every bite! And these reminded me of those with every ingredient.

If you enjoy Asian food, and really love making it at home, you need to try San-J products today. They will give you the flavor and deliciousness you are looking for, without wondering what you are putting into your body. And if you're looking for a new side dish, try these noodles tonight!

Mongolian Noodles Adapted from San-J
1 lb. linguine, cooked and drained
8 oz. button mushrooms, sliced
1 bunch green onions, chopped, few reserved for garnish
2 medium carrots, jullienned
3 TBS vegetable oil
1 small head cabbage, sliced thin
1/2 tsp. red pepper flakes
1/2 c. San-J Mongolian Sauce

While pasta cooks, in a large skillet heat vegetable oil over medium heat. Add mushrooms and carrots. Cook for 5-7 minutes until mushrooms are brown and soft. Add red pepper flakes, cabbage and green onions. Saute for 5 minutes until cabbage begins to wilt. Add cooking sauce. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes until slightly thickened. When pasta is cooked, drain well. Put in a large bowl. Add veggie and sauce mixture. Stir well to combine. Garnish with remaining green onions.

Shared on The Country Cook Oct. 4, 2013

Asian at Very Good Recipes

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

reade more... Résuméabuiyad

It's All In The Pickle

Sometimes it amazes me just how many versions of the same dish can be found. Seriously, with certain things, the possibilities are endless. To the point that I find myself seeing the same dish prepared a thousand different ways. Between cookbooks, magazines, blogs, websites....you can find certain things made so many different ways you could have a new one every night of year and never repeat! So when I come across a brand new way of preparing such a dish, it definitely makes me sit up and take notice!

This was the case when I first saw this recipe prepared on Rachael Ray's daytime talk show. I was only half listening, so when she said she was "going to make a coleslaw" I didn't even look up from my computer. But then she said the magic words that made me stop what I was doing and make sure I was listening. Pickle Juice.

Yep, the secret ingredient in this coleslaw is just a hint of pickle juice. Now, we are pickle people. We love all kinds, all shapes and sizes. From the baby gherkins to the huge dill pickles on a stick we enjoy at a fair. So of course my ears perked right up when I heard this.

Something else that makes this a little different than other slaws I make a lot is the dressing. Not only is it not creamy, it's also cooked. So technically, this could be served as a warm slaw, but we like ours cold. It's sweet and sour, crisp and crunchy! This would be a fantastic slaw for on top of a pulled pork sandwich too!

If you are still looking for sides for your July 4th barbecue, maybe this can be added to your list. And be sure to top it with those few chopped pickles! They will be just enough to peek your guests' interest!

Oil and Vinegar Slaw Adapted from Rachael Ray
2 ( 16 oz.) packages coleslaw mix
3/4 c. cider vinegar
1/4 c. bread and butter pickle juice
2 TBS yellow mustard
1 tsp. celery seed
2 cloves garlic, minced
1/2 c. white sugar
1 TBS brown sugar
2 tsp. Kosher salt
1/2 c. vegetable oil
2 bread and butter pickles, diced for garnish

In a small pot, combine vinegar, pickle juice, mustard, celery seed, garlic, both sugars and salt. Heat on medium just until sugar and salt dissolve. Stir well. Reduce heat to low and slowly whisk in oil. Continue whisking until well combined. In a large bowl place coleslaw mix. Pour dressing over and mix well. Cover and chill until serving, up to the next day. Garnish with diced pickle.

Coleslaw at Very Good Recipes
Pin It

Sometimes it amazes me just how many versions of the same dish can be found. Seriously, with certain things, the possibilities are endless. To the point that I find myself seeing the same dish prepared a thousand different ways. Between cookbooks, magazines, blogs, websites....you can find certain things made so many different ways you could have a new one every night of year and never repeat! So when I come across a brand new way of preparing such a dish, it definitely makes me sit up and take notice!

This was the case when I first saw this recipe prepared on Rachael Ray's daytime talk show. I was only half listening, so when she said she was "going to make a coleslaw" I didn't even look up from my computer. But then she said the magic words that made me stop what I was doing and make sure I was listening. Pickle Juice.

Yep, the secret ingredient in this coleslaw is just a hint of pickle juice. Now, we are pickle people. We love all kinds, all shapes and sizes. From the baby gherkins to the huge dill pickles on a stick we enjoy at a fair. So of course my ears perked right up when I heard this.

Something else that makes this a little different than other slaws I make a lot is the dressing. Not only is it not creamy, it's also cooked. So technically, this could be served as a warm slaw, but we like ours cold. It's sweet and sour, crisp and crunchy! This would be a fantastic slaw for on top of a pulled pork sandwich too!

If you are still looking for sides for your July 4th barbecue, maybe this can be added to your list. And be sure to top it with those few chopped pickles! They will be just enough to peek your guests' interest!

Oil and Vinegar Slaw Adapted from Rachael Ray
2 ( 16 oz.) packages coleslaw mix
3/4 c. cider vinegar
1/4 c. bread and butter pickle juice
2 TBS yellow mustard
1 tsp. celery seed
2 cloves garlic, minced
1/2 c. white sugar
1 TBS brown sugar
2 tsp. Kosher salt
1/2 c. vegetable oil
2 bread and butter pickles, diced for garnish

In a small pot, combine vinegar, pickle juice, mustard, celery seed, garlic, both sugars and salt. Heat on medium just until sugar and salt dissolve. Stir well. Reduce heat to low and slowly whisk in oil. Continue whisking until well combined. In a large bowl place coleslaw mix. Pour dressing over and mix well. Cover and chill until serving, up to the next day. Garnish with diced pickle.

Coleslaw at Very Good Recipes
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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

Old Family Favorite

I have shared my extreme love for casseroles many times. But what makes that love grow even more is when a casserole takes a dish that I already love but makes it easier and quicker because it's in one dish. A good example of this is my Unstuffed Pepper Casserole...stuffed peppers aren't difficult, but sometimes they can be a little time consuming for a weeknight, so putting the ingredients together in a casserole form gives you the flavors you love with the ease you need. And today's recipe is another perfect example of this same idea. 

I've been making this since Alex was just a baby, which is essential to why I started making it in the first place. I was a stay at home mom with an infant, and some days I was lucky to get a shower, let alone slaving away in the kitchen all day. So when I got it in my head I wanted to try my hand at Cabbage Rolls, I began researching the Internet and my pile of food magazines looking for a good recipe. Well, what I discovered was they are another recipe that can sometimes need a little extra time; and to be honest, I just didn't have it to give, so the idea got tabled. But then not too long later, I found this! The description even said "Do you love cabbage rolls, but don't have time? Then this casserole is perfect for you!" It was like someone read my mind! This quickly became a "go-to" meal for me that my boys love. It's something I can make after a long day and feel good about giving my family to fill them up and satisfy them. Plus, it makes great leftovers for lunch the next day too!

If you love cabbage rolls, or have been wanting to try them, but simply don't have the time (Or let's face it, the energy) take my lead and try this instead! You won't be disappointed!

Cabbage Roll Casserole Adapted from Taste of Home

1 lb. ground beef

1 small head cabbage, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 (15 oz.) can tomato sauce

8 oz. shredded mozzarella cheese

1/2 tsp. dried thyme

1/4 tsp. dried sage

1/4 tsp. dill weed

1 c. cooked brown rice

Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. Satue' beef, onion and garlic over medium heat. Drain fat if necessary. Stir in 1/2 tomato sauce and seasonings. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in rice and heat through. Remove from heat.

Layer 1/3 of cabbage pan. Top w/ 1/2 meat mixture. Repeat layers. Top w/ rest of cabbage and tomato sauce. Cover w/ foil and bake for 45 minutes. Uncover and top w/ cheese. Bake 10 more minutes.

Shared on Make Ahead Meals Mar. 11, 2013

Shared on Lady Behind The Curtain Mar. 13, 2013

Shared on Miz Helen's Country Cottage Mar. 14, 2013

Shared on The Country Cook Mar. 15, 2013

Cabbage at Very Good Recipes
Pin It

I have shared my extreme love for casseroles many times. But what makes that love grow even more is when a casserole takes a dish that I already love but makes it easier and quicker because it's in one dish. A good example of this is my Unstuffed Pepper Casserole...stuffed peppers aren't difficult, but sometimes they can be a little time consuming for a weeknight, so putting the ingredients together in a casserole form gives you the flavors you love with the ease you need. And today's recipe is another perfect example of this same idea. 

I've been making this since Alex was just a baby, which is essential to why I started making it in the first place. I was a stay at home mom with an infant, and some days I was lucky to get a shower, let alone slaving away in the kitchen all day. So when I got it in my head I wanted to try my hand at Cabbage Rolls, I began researching the Internet and my pile of food magazines looking for a good recipe. Well, what I discovered was they are another recipe that can sometimes need a little extra time; and to be honest, I just didn't have it to give, so the idea got tabled. But then not too long later, I found this! The description even said "Do you love cabbage rolls, but don't have time? Then this casserole is perfect for you!" It was like someone read my mind! This quickly became a "go-to" meal for me that my boys love. It's something I can make after a long day and feel good about giving my family to fill them up and satisfy them. Plus, it makes great leftovers for lunch the next day too!

If you love cabbage rolls, or have been wanting to try them, but simply don't have the time (Or let's face it, the energy) take my lead and try this instead! You won't be disappointed!

Cabbage Roll Casserole Adapted from Taste of Home

1 lb. ground beef

1 small head cabbage, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 (15 oz.) can tomato sauce

8 oz. shredded mozzarella cheese

1/2 tsp. dried thyme

1/4 tsp. dried sage

1/4 tsp. dill weed

1 c. cooked brown rice

Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. Satue' beef, onion and garlic over medium heat. Drain fat if necessary. Stir in 1/2 tomato sauce and seasonings. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in rice and heat through. Remove from heat.

Layer 1/3 of cabbage pan. Top w/ 1/2 meat mixture. Repeat layers. Top w/ rest of cabbage and tomato sauce. Cover w/ foil and bake for 45 minutes. Uncover and top w/ cheese. Bake 10 more minutes.

Shared on Make Ahead Meals Mar. 11, 2013

Shared on Lady Behind The Curtain Mar. 13, 2013

Shared on Miz Helen's Country Cottage Mar. 14, 2013

Shared on The Country Cook Mar. 15, 2013

Cabbage at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Weekend Company {Guest Blogger Angie}

Welcome to the weekend! Even though it was a short work week, I'm sure many of you felt it dragged on far too long, and are happy to see Saturday roll around once again. I truly can't believe the holidays are behind us, and we are at the end of the first week of 2013! I am always so sad after Christmas is over, and my living room looks so empty without all the decorations and sparkling tree. Not to mention Christmas vacation is over and Monkey heads back to school on Monday; and I don't know who is more upset, him or me!

But I am happy you joined us today for the first Guest Blogger of the New Year, and I'm so excited it is Angie. She always has something so yummy to share, and this recipe is probably my favorite thus far! So grab a cup of coffee, put a log on the fire, and join us in the kitchen~

I want to thank Krista for extending the offer for me to be a weekend guest again. My name is Angie Cupp, from Northern Indiana.  I am a busy wife, mom & teachers aide during the week.  Recently, I just went back to work full-time and that has added more craziness to a family of 5. 

The recipe I am sharing with you today has lots of memories with it.  More than 10 years ago my husband worked with a guy who was married to a lady from the Philippines.  She so kindly made Lumpia Egg Rolls for the staff at the office.  One day while visiting my husband at the office, Malou stopped by with some egg rolls. Once I had tasted them, I knew I needed the recipe.  Malou was so kind to share this with me.  After tweaking it to my families likings and many egg rolls later, here it is for you!  I always end up making a double batch so that we have plenty in the freezer. I hope you enjoy!

Lumpia Egg Rolls
1 lb ground beef

1 med carrot sliced

1 bundle of green onions (chopped finely)

1 egg

1/2 tsp salt

1 tsp pepper

2 TBS of soy sauce

1 1/2 cups of cabbage (shredded)

1 pkg Spring Roll Pastry Wrappers (25ct)

Fry ground beef until no longer pink and drain grease.  Add the remaining ingredients to your skillet and saute until carrots & cabbage are tender or cooked thru.  Let cool in skillet.  Put in mixing bowl and refrigerate for a couple hours to cool mixture.  Once mixture is cooled, take 2 TBS of mixture and put on a Spring Roll Wrapper, tuck in the sides and roll.  I use a mixture of flour and a bit of water to seal each wrapper.  You can deep fry them immediately or later from a frozen state.  We deep fry ours for 4-5 minutes at 400 degrees.

Pin It

Welcome to the weekend! Even though it was a short work week, I'm sure many of you felt it dragged on far too long, and are happy to see Saturday roll around once again. I truly can't believe the holidays are behind us, and we are at the end of the first week of 2013! I am always so sad after Christmas is over, and my living room looks so empty without all the decorations and sparkling tree. Not to mention Christmas vacation is over and Monkey heads back to school on Monday; and I don't know who is more upset, him or me!

But I am happy you joined us today for the first Guest Blogger of the New Year, and I'm so excited it is Angie. She always has something so yummy to share, and this recipe is probably my favorite thus far! So grab a cup of coffee, put a log on the fire, and join us in the kitchen~

I want to thank Krista for extending the offer for me to be a weekend guest again. My name is Angie Cupp, from Northern Indiana.  I am a busy wife, mom & teachers aide during the week.  Recently, I just went back to work full-time and that has added more craziness to a family of 5. 

The recipe I am sharing with you today has lots of memories with it.  More than 10 years ago my husband worked with a guy who was married to a lady from the Philippines.  She so kindly made Lumpia Egg Rolls for the staff at the office.  One day while visiting my husband at the office, Malou stopped by with some egg rolls. Once I had tasted them, I knew I needed the recipe.  Malou was so kind to share this with me.  After tweaking it to my families likings and many egg rolls later, here it is for you!  I always end up making a double batch so that we have plenty in the freezer. I hope you enjoy!

Lumpia Egg Rolls
1 lb ground beef

1 med carrot sliced

1 bundle of green onions (chopped finely)

1 egg

1/2 tsp salt

1 tsp pepper

2 TBS of soy sauce

1 1/2 cups of cabbage (shredded)

1 pkg Spring Roll Pastry Wrappers (25ct)

Fry ground beef until no longer pink and drain grease.  Add the remaining ingredients to your skillet and saute until carrots & cabbage are tender or cooked thru.  Let cool in skillet.  Put in mixing bowl and refrigerate for a couple hours to cool mixture.  Once mixture is cooled, take 2 TBS of mixture and put on a Spring Roll Wrapper, tuck in the sides and roll.  I use a mixture of flour and a bit of water to seal each wrapper.  You can deep fry them immediately or later from a frozen state.  We deep fry ours for 4-5 minutes at 400 degrees.

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A Penzey's Treat

Have you ever heard of Penzey's Spices? To be completely honest I never had until a few years ago when my dear friend was raving about them to me. She swears by all of those herbs, spices, spice mixes...all of their products. While I was very intrigued, I was never able to try them for myself, until now! Why? Because she is such a sweetheart she treated me to a few of their things for Christmas! It was the perfect gift for a foodie, and I was so excited to start experimenting. The first one I wanted to try was the Shallot Pepper Seasoning. A pepper based seasoning with the flavors of shallots and tarragon, it was listed as being great on fish among other things. So it got me thinking about what I could do with fish seasoned with it. I've been wanting to try my hand at fish tacos for a while now, and this was the perfect opportunity. If you are a lime lover, you will love these too because it's in the fish and the sauce! These are light, yet bursting with flavor and the crunch of the cabbage marries so well with the fish. They remind me of something I would eat in New Smyrna Beach, FL every summer when we vacation, but I can enjoy them in my warm kitchen watching the snow flakes fall in the middle of an Indian winter! Thank you my dear friend for treating me to such a wonderful, thoughtful, and absolutely delicious gift!

Fish Tacos with Lime Caper Sauce

1 lb. cod fillets
Olive Oil
1 tsp. lime zest
1 tsp. Shallot Pepper Seasoning
Salt to taste
1/2 c. Plain Greek Yogurt
1/2 c. mayo
1 TBS capers, finely chopped
1/2 tsp. oregano
1/2 tsp. dill weed
1 lime, juiced
1 (12 oz) package coleslaw mix
Flour Tortillas

In a medium bowl combine fish, olive oil, lime zest and Shallot Pepper seasoning. Allow to marinade at room temperature for 30 minutes. In a small bowl combine yogurt, mayo, capers, oregano, dill weed and lime juice. Stir well. Chill until ready to use. In a large skillet cook fish, about 4 minutes per side until meat flakes with a fork. Remove and chop into bite sized pieces. Place about 1/4 c. fish into each tortilla. Top with cabbage mix and caper sauce.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Fish at Very Good Recipes

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Disclaimer: This is NOT a paid post, and not endorsed by Penzey's at all. All thoughts and opinions are my own. 

Have you ever heard of Penzey's Spices? To be completely honest I never had until a few years ago when my dear friend was raving about them to me. She swears by all of those herbs, spices, spice mixes...all of their products. While I was very intrigued, I was never able to try them for myself, until now! Why? Because she is such a sweetheart she treated me to a few of their things for Christmas! It was the perfect gift for a foodie, and I was so excited to start experimenting. The first one I wanted to try was the Shallot Pepper Seasoning. A pepper based seasoning with the flavors of shallots and tarragon, it was listed as being great on fish among other things. So it got me thinking about what I could do with fish seasoned with it. I've been wanting to try my hand at fish tacos for a while now, and this was the perfect opportunity. If you are a lime lover, you will love these too because it's in the fish and the sauce! These are light, yet bursting with flavor and the crunch of the cabbage marries so well with the fish. They remind me of something I would eat in New Smyrna Beach, FL every summer when we vacation, but I can enjoy them in my warm kitchen watching the snow flakes fall in the middle of an Indian winter! Thank you my dear friend for treating me to such a wonderful, thoughtful, and absolutely delicious gift!

Fish Tacos with Lime Caper Sauce

1 lb. cod fillets
Olive Oil
1 tsp. lime zest
1 tsp. Shallot Pepper Seasoning
Salt to taste
1/2 c. Plain Greek Yogurt
1/2 c. mayo
1 TBS capers, finely chopped
1/2 tsp. oregano
1/2 tsp. dill weed
1 lime, juiced
1 (12 oz) package coleslaw mix
Flour Tortillas

In a medium bowl combine fish, olive oil, lime zest and Shallot Pepper seasoning. Allow to marinade at room temperature for 30 minutes. In a small bowl combine yogurt, mayo, capers, oregano, dill weed and lime juice. Stir well. Chill until ready to use. In a large skillet cook fish, about 4 minutes per side until meat flakes with a fork. Remove and chop into bite sized pieces. Place about 1/4 c. fish into each tortilla. Top with cabbage mix and caper sauce.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Fish at Very Good Recipes

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Disclaimer: This is NOT a paid post, and not endorsed by Penzey's at all. All thoughts and opinions are my own. 

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Great Sale Sandwich

When I'm at the grocery store, I am a woman on a mission. I have my list in hand, know exactly what I need to get and I'm going to do my best to find the best deals possible. And that's why even though I only buy what is on my list 99% of the time, I am still able to snag a great sale item when my eye catches it. And that is exactly how this sandwich came to be. All because pork tenderloins were a great price a few weeks ago. There I was looking in the meat case and I found a little over 2 pound pork loin for $5!! Well, I immediately knew it was going home with me, I just wasn't sure what I would do with it. I love pork loin, but let's be honest, it shrinks when it cooks, and a 2 lb. roast was not going to feed my family if just sliced. But a great way to stretch that meat (and this is a fantastic tip) is to find a way to shred it and make sandwiches! Sure, I could do barbecue pulled pork, but I was in the mood for something a little different. So I decided to let some Asian inspiration be my guide on this and I'm so glad I did because I got a delicious meal for not a lot of "dough". Now, the Asian Crunch Coleslaw that I used with these (which I've already shared, but will include the recipe here too)  is a great side dish to these sandwiches, but I actually prefer a small amount right on top of my meat as a condiment. If you are on a budget, going to the grocery store with a list is a must; but be sure to keep your eyes open for those indoor specials that will save you even more money, and lead to something very yummy!

Crock Pot Teriyaki Pork with Asian Crunch Slaw
2 lb. pork loin
1 c. soy sauce
1/2 tsp garlic powder
6 TBS rice wine vinegar
4 TBS brown sugar
2 TBS honey
1 tsp ground ginger
1 package coleslaw mix
4 green onions, chopped
1 pkg. Chicken flavored Ramen Noodles, seasoning packet set aside and noodles crushed
1/2 c. sunflower kernels
2/3 c. sliced almonds
Salt and Pepper to taste
Hamburger Buns, toasted if desired

Dressing:
2 TBS sugar
3 TBS white vinegar
1/2 c. vegetable oil
Seasoning Packet
Pepper to taste

Season pork with salt and pepper. Place in Crock Pot. In a medium bowl combine soy, rice vinegar, garlic, ginger, honey and brown sugar. Whisk well until combined. Pour over pork. Cook on low 2 hours. Flip pork over. Cook 2 more hours. Remove meat from Crock Pot and shred with 2 forks, or in Kitchen Aid Mix with paddle attachment. (See how here.) Place meat back in Crock Pot and cook 3 additional hours. About 30 minutes before serving, mix coleslaw, green onions, crushed noodles, sunflower kernels, and almonds. Whisk dressing ingredients and pour over coleslaw, stirring well. Chill until serving. To assemble, spoon meat out of Crock Pot with slotted spoon. Place on bottom bun. Top with about 1/4 c. coleslaw.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Nov. 6, 2012
Shared on Lady Behind The Curtain Nov. 7, 2012
Shared on Miz Helen's Country Cottage Nov. 8, 2012
Shared on The Country Cook Nov. 9, 2012

Pork at Very Good Recipes
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When I'm at the grocery store, I am a woman on a mission. I have my list in hand, know exactly what I need to get and I'm going to do my best to find the best deals possible. And that's why even though I only buy what is on my list 99% of the time, I am still able to snag a great sale item when my eye catches it. And that is exactly how this sandwich came to be. All because pork tenderloins were a great price a few weeks ago. There I was looking in the meat case and I found a little over 2 pound pork loin for $5!! Well, I immediately knew it was going home with me, I just wasn't sure what I would do with it. I love pork loin, but let's be honest, it shrinks when it cooks, and a 2 lb. roast was not going to feed my family if just sliced. But a great way to stretch that meat (and this is a fantastic tip) is to find a way to shred it and make sandwiches! Sure, I could do barbecue pulled pork, but I was in the mood for something a little different. So I decided to let some Asian inspiration be my guide on this and I'm so glad I did because I got a delicious meal for not a lot of "dough". Now, the Asian Crunch Coleslaw that I used with these (which I've already shared, but will include the recipe here too)  is a great side dish to these sandwiches, but I actually prefer a small amount right on top of my meat as a condiment. If you are on a budget, going to the grocery store with a list is a must; but be sure to keep your eyes open for those indoor specials that will save you even more money, and lead to something very yummy!

Crock Pot Teriyaki Pork with Asian Crunch Slaw
2 lb. pork loin
1 c. soy sauce
1/2 tsp garlic powder
6 TBS rice wine vinegar
4 TBS brown sugar
2 TBS honey
1 tsp ground ginger
1 package coleslaw mix
4 green onions, chopped
1 pkg. Chicken flavored Ramen Noodles, seasoning packet set aside and noodles crushed
1/2 c. sunflower kernels
2/3 c. sliced almonds
Salt and Pepper to taste
Hamburger Buns, toasted if desired

Dressing:
2 TBS sugar
3 TBS white vinegar
1/2 c. vegetable oil
Seasoning Packet
Pepper to taste

Season pork with salt and pepper. Place in Crock Pot. In a medium bowl combine soy, rice vinegar, garlic, ginger, honey and brown sugar. Whisk well until combined. Pour over pork. Cook on low 2 hours. Flip pork over. Cook 2 more hours. Remove meat from Crock Pot and shred with 2 forks, or in Kitchen Aid Mix with paddle attachment. (See how here.) Place meat back in Crock Pot and cook 3 additional hours. About 30 minutes before serving, mix coleslaw, green onions, crushed noodles, sunflower kernels, and almonds. Whisk dressing ingredients and pour over coleslaw, stirring well. Chill until serving. To assemble, spoon meat out of Crock Pot with slotted spoon. Place on bottom bun. Top with about 1/4 c. coleslaw.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Nov. 6, 2012
Shared on Lady Behind The Curtain Nov. 7, 2012
Shared on Miz Helen's Country Cottage Nov. 8, 2012
Shared on The Country Cook Nov. 9, 2012

Pork at Very Good Recipes
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reade more... Résuméabuiyad