best dessert recipes: Celery

Showing posts with label Celery. Show all posts

First Time In My Kitchen

I am so super excited to share today's recipe with you. One, because it is a first time here on EMM. Two, it is a first in my kitchen whatsoever. Three, it would make a fantastic alternative to the traditional turkey or ham this upcoming holiday season. And most of all, because it is seriously one of the most delicious things I've made in a long time, not to mention gorgeous, making me very proud of it!

Have you ever had duck? I know sometimes it gets a bad wrap of being a greasy meat, but I can attest to the fact, if it is prepared correctly, it is no more greasy than chicken. I have had it a couple times, and loved it; just never prepared it myself. My husband has had it many times, and loves it. So when dear friends, and fellow foodies, treated me with some fresh (frozen) duck legs, I could not wait to get into the kitchen and start cooking!

Now, I realize if you're feeding a huge crowd for Thanksgiving or Christmas, this might not be the most economical choice. But maybe your holiday celebration is a little trimmed back this year, with not everyone being able to make it, and a huge turkey just doesn't make sense. Or maybe you just want to try something different and totally wow your guests. These will definitely do that!

The pre-browning step is a must! Don't skip it. And yes, leave the skin on. It locks all the moisture into the meat, making it juicy, tender and flavorful. Then to slow roast them laying on all those veggies just adds more yumminess! Then the "icing on the cake" per say, is this simple, yet delicious and unique glaze. It really puts them over the top.

If you're looking for something new to try for your family's holiday, or want to maybe have something a little extra special hit your holiday table, these are the perfect idea. I hope you enjoy them as much as we did!

Roasted Duck Legs with Apricot Glaze
6 whole duck legs, trimmed and dried
1 TBS olive oil
1 carrot, cut into large pieces
1 rib celery, cut into large pieces
1 medium white onion, sliced
6 garlic cloves, crushed
1 c. chicken broth
1 c. apricot preserves
1 tsp. dried thyme, divided
2 TBS rice wine vinegar
2 TBS water
Salt and Pepper to taste

Preheat oven to 325. In a large skillet, heat oil over medium-high heat. Season duck liberally with salt and pepper, on both sides. Place in skillet, skin side down in pan. Brown for 6-7 minutes. Flip and brown meat side for 3-4 minutes. In a large roasting pan place carrots, celery, and onion. Add broth. Sprinkle with 3/4 tsp. thyme. Lay browned duck, skin side up, over veggies. Cover and roast for 1 hour 15 minutes. Increase heat to 425 and uncover. Roast for another 20 minutes to crisp skin. In a small saucepan combine preserves, vinegar, water, 1/4 tsp. thyme, salt and pepper. Bring to a boil, stirring constantly. When duck is done, transfer to serving platter and liberally baste in apricot glaze. Sprinkle with extra thyme.

Shared on The Country Cook Nov. 22, 2013

Duck at Very Good Recipes

Shared on The Country Cook Nov. 22, 2013

Duck at Very Good Recipes

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Our Veggie Bin

Last week I told you about our experience with Green BEAN Delivery; and how much we enjoyed the fresh produce we were provided. If you missed that review, or are totally intrigued, you can read about it here.

One of the things I added to our bin that wasn't initially included was acorn squash. We love all kinds of squash, and we love to eat it year round, but to me, there is just something about enjoying fresh squash during the fall months. Maybe it stems from my childhood when my dad used to have a pretty impressive garden, and the squash were always ready to be picked about the time the leaves were falling from the trees. Maybe it's simply because squash reminds me of pumpkin. Whatever the reason, this time of year is when squash begins to makes an appearance on our table more frequently.

I'm telling you, this recipe looks like autumn on a plate! From the squash to another of fall's best gifts, apples, this looks, smells and tastes like a celebration of the season! These would make a great Sunday supper on a brisk, fall day, or even a weeknight meal if you have a little extra time on your hands. (Don't let that scare you. It's not a difficult recipe, the squash just needs some time in the oven to get tender and delicious.)

If you are looking for more meals that include autumn's bounty, make sure to save this one. Celebrate the changing of the seasons with fresh ingredients that come together in a beautiful and tasty way!

Sausage and Apple Stuffed Acorn Squash
2 Acorn Squash, cut in half and seeded
1 lb. pork sausage
1 TBS butter, melted
1/4 tsp. garlic salt
3/4 tsp. ground sage, divided
1/2 c. onion, finely chopped
1 celery rib, finely chopped
6 button mushrooms, finely chopped
2 apples, cored and finely chopped
1 c. bread crumbs
1 egg, beaten
Salt and Pepper to taste
Grated Parmesan cheese for garnish

Preheat oven to 400. Place cut squash, cut side up, in a 9x13 baking dish. In a small bowl combine melted butter, garlic salt and 1/4 tsp. sage. Mix well. Brush the cavity of each squash with butter mixture, coating it well. Bake for 1 hour until squash is tender, but holds shape.

While squash is roasting, brown sausage over medium heat in a large skillet. Drain, reserving 2 TBS of drippings. Place drippings back in pan. Add onion, celery, and mushrooms. Saute for 4 minutes. Add apples and saute 2 more minutes. In a large bowl combine browned sausage, veggies, 1/2 tsp. sage, salt, pepper, bread crumbs and egg. Mix well to combine. Remove squash from oven. Fill each with sausage mixture, mounding slightly. Bake for 20 additional minutes until browned. Sprinkle with cheese before serving.

Shared on The Country Cook Oct. 18, 2013

Squash at Very Good Recipes

Shared on The Country Cook Oct. 18, 2013

Squash at Very Good Recipes

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A Husband's Request

Okay people, you have less then 1 week until the next major "let's have a huge cookout" holiday is upon us. And in case you are looking for new, or at least a new varieties of, side dishes, I've got a great one for you today!

This recipe all started with a conversation between Mr. Everyday and I. I asked if he was hungry for something specific. He answered with "Amish Potato Salad"....like _____ brand. Okay, great...the one brand I'd never heard of. Well, here to find out back in the day when he used to work as a butcher at the deli counter of the local IGA grocery store, this was a brand they sold and he loved it. I asked him what all was in it, and with the exception of the veggies, it sounded a lot like my Grammy's recipe.

See, my Grammy's potato salad is my favorite of all time; and the unique thing about hers (which I have never made myself, by the way) is it has a cooked dressing. But in all the times she has cooked for us, Adam has only had it one time, and it happened to be on an evening she was in a rush, and it hadn't had time to cool down all the way. Now, to me it was just as tasty, but being warm, he didn't care for it as much. I remember him even saying "The flavor seemed like it would be good, if only it had been chilled."

So I went looking for a recipe, and when I came across this, it was like the heavens opened up and the angels started singing. It even had the cooked dressing Grammy's is so famous for. I was totally up for the challenge...and I must say, I hit it out of the park! Not only was it so close to my favorite I was licking the bowl, it was exactly what he was looking for too! He said I couldn't have gotten any closer if I had went to the IGA deli and bought it!

Potato salad is one of those things that is kind of a must at any backyard barbecue. So maybe if you're planning one for the holiday next week, this can be a new version you try. Don't let the ingredient list intimidate you, it's very easy, I promise! And it's so creamy and tasty I guarantee your guests will be asking for the recipe, so if their husbands request it, they can be ready too!

Amish Potato Salad From AllRecipes

6 medium potatoes, with skin

1 small onion, finely chopped

1 c. chopped celery

1 c. chopped carrots

1 tsp. celery seed

4 hard boiled eggs, chopped

3/4 c. white sugar

1 tsp. cornstarch

1/2 tsp. salt

1/3 c. apple cider vinegar

1/2 c. milk

1 tsp. mustard

3 TBS butter

2 eggs, beaten

1 c. mayo

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool. In a medium saucepan, whisk together eggs, sugar, cornstarch, and salt. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool. Once cooled, whisk in mayo.

When potatoes are cool, remove skin if desired. Cut into large cubes. Place potatoes, boiled eggs, celery, onion and carrots in a large bowl. Sprinkle with celery seed. Pour dressing over and mix gently, but well to combine. Chill at least 2 hours before serving.

Shared on The Country Cook June 28, 2013

Potatoes at Very Good Recipes
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Amish Potato Salad From AllRecipes

6 medium potatoes, with skin

1 small onion, finely chopped

1 c. chopped celery

1 c. chopped carrots

1 tsp. celery seed

4 hard boiled eggs, chopped

3/4 c. white sugar

1 tsp. cornstarch

1/2 tsp. salt

1/3 c. apple cider vinegar

1/2 c. milk

1 tsp. mustard

3 TBS butter

2 eggs, beaten

1 c. mayo

Shared on The Country Cook June 28, 2013

Potatoes at Very Good Recipes
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Scorching Not Allowed

There is nothing worse than working on dinner, slaving over a big pot on the stove, only to discover, only moments before serving, the bottom of the pot has scorched, leaving behind that burnt taste throughout your entire masterpiece.

When a recipe debuts here on EMM, that usually means, I have just made it for the first time too. And when I make something for the first time, I am totally OCD about making sure it turns out well. That means doing everything I can to ensure perfection. If it's on the stove, I'm watching it like a hawk, if it's baking in the oven, I'm checking it, if it's grilling...well, that's Adam's department most of the time, so if it burns, it's his fault. If I'm going to blog a recipe, I want to do everything within my power to make sure it turns out the way it's supposed to. But if that recipe turns into something I continue to make on a regular basis, the level of OCD decreases a little. Let's face it, when we've made something over and over, it becomes one of those things we can do with our eyes closed. There is a comfort level to just let it "do it's thing." Well, that's all fine and dandy until you feel so comfortable, you find yourself forgetting it's even cooking!

When I shared my Homemade Marinara Sauce for the first time, it came out so tasty and as close to perfection as I could have hoped. But the next time I made it for our family, not so much. As it was simmering away on the stove, I got busy doing the other 100 things on my to-do list, and forgot about it, causing it to scorch on the bottom....oops!

So this time I decided to stack the odds in my favor. Slow cook it all day! That's right, same ingredients (except a different pasta) but let them simmer all day, on LOW in my Crock Pot so when I once again find myself in the middle of multiple tasks, my dinner is still safe.

There will always be times in the kitchen that lead to burnt meals. That's when pizza delivery comes in handy. But if you can tip the scales of success in your favor....well, that's a good day, not to mention a yummy meal.

Crock Pot Marinara with Penne

2 (28oz) cans crushed tomatoes

2 celery stalks, cut in half
2 carrots, peeled and cut in half
2 garlic cloves
2 dried bay leaves
1 medium onion, peeled and left whole
2 TBS butter
Salt and Pepper to taste

1 lb. penne pasta, cooked and drained

Dried Parsley for garnish

Combine all ingredients, except pasta, in Crock Pot. Cook on LOW all day, 6-8 hours. About 30 minutes before serving, remove onion, celery, carrot, bay leaves and garlic. Some of the garlic will probably fall apart, so just leave it behind. Stir well and turn off to stay warm. When pasta is cooked and drained, mix with sauce and garnish with parsley before serving.

Shared on Lady Behind The Curtain May 8, 2013

Shared on Miz Helen's Country Cottage May 9, 2013

Shared on The Country Cook May 10, 2013

Pasta at Very Good Recipes
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Crock Pot Marinara with Penne

2 (28oz) cans crushed tomatoes

2 celery stalks, cut in half
2 carrots, peeled and cut in half
2 garlic cloves
2 dried bay leaves
1 medium onion, peeled and left whole
2 TBS butter
Salt and Pepper to taste

1 lb. penne pasta, cooked and drained

Dried Parsley for garnish

Shared on Lady Behind The Curtain May 8, 2013

Shared on Miz Helen's Country Cottage May 9, 2013

Shared on The Country Cook May 10, 2013

Pasta at Very Good Recipes
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Two Days Before Spring

Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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More of Indiana's Finest

As the saying goes, "There's more than corn in Indiana"...and that's true...but there is also corn, a lot of corn. For those of you who have never visited our Hoosier state, we love our corn, and we know our corn! Did you know Orville Redenbacher was born in Brazil, Indiana? Where to this day, they still hold a Popcorn Festival! And that is just one of the many corn celebrations we have across this state each year.

Field after field corn grows from one end of Indiana to the other, and for most of us, it's one of our favorite things to eat too! There is nothing better than fresh picked sweet corn, with some butter and salt. Mmmm....my mouth is watering just thinking about it. Truly one of the things I look forward to summer the most is stopping at a roadside stand where the corn is about as fresh as you can get it. But during the winter months, I find myself looking for recipes that use canned or frozen corn so I'm able to get our corn fix. And when you take that and combine it with another favorite, my Crock Pot, it's like a 2 for 1 special!

This soup is so simple, and oh so comforting on a cold day. Yes, I realize today is the official First Day of Spring, but let's face it, there are still some chilly days ahead of us, especially for those of you living in areas even colder than Indiana! Creamy and flavorful, your family will enjoy this oh so much.

So, while there is more than corn in Indiana, I'm incredibly happy there is plenty of it too!

Corn and Cheese Chowder From Fix It and Forget It

1/2 c. chopped onions

1 1/2 c. chopped celery

1 1/2 c. chopped carrots

3/4 c. water

1 (15 oz.) can corn, drained

1 (15 oz.) can creamed corn

1 1/2 c. shredded cheddar cheese, plus extra for garnish

3 c. milk

Salt and Pepper to taste

Place onions, carrots, celery, water, salt and pepper in Crock Pot. Cook on HIGH for 4-6 hours. Add both cans of corn, milk and cheese. Cook on HIGH 1 additional hour. Turn down to LOW until ready to serve. Garnish with extra cheese if desired.

Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

Corn at Very Good Recipes
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So, while there is more than corn in Indiana, I'm incredibly happy there is plenty of it too!

Corn and Cheese Chowder From Fix It and Forget It

1/2 c. chopped onions

1 1/2 c. chopped celery

1 1/2 c. chopped carrots

3/4 c. water

1 (15 oz.) can corn, drained

1 (15 oz.) can creamed corn

1 1/2 c. shredded cheddar cheese, plus extra for garnish

3 c. milk

Salt and Pepper to taste

Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

Corn at Very Good Recipes
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Weekend Company {Guest Blogger Bekki}

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

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

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

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

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Lower Sodium Lunch

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

It's a new year. And so many of us are trying to fit food goals into our resolutions. Now, as I've said before, I don't make resolutions because I simply think they set us up to fail and then feel guilty. And as far as diet plans go, I live by the "all things in moderation" mantra. However, I too am always looking for ways to sneak healthier foods into our meals. No because we won't eat them if we know they are a tad better for us, but "sneak in" as far as taste goes. When something touches my tongue I don't want my first thought to be "Oh this must be the healthier version." So when I had the chance to try the new Boar's Head lower sodium deli meats and cheeses I jumped at the opportunity.

Boar's Head is a name synonymous with great tasting deli items, many of which I used for simple lunches. And now they have over 20 Lower Sodium products to choose from. I decided to work with The Branded Deluxe Ham, which is 42% less sodium and the White American Cheese which is 25% lower sodium. Plus, both are gluten free! The ham is also milk free, and is certified by the American Heart Association as a heart healthy food! From Bologna and Turkey to Provolone and Swiss, there is something for everyone in the lower sodium choices!

This salad makes a great lunch or brunch. Serve it as is, or with some crackers or pita chips on the side. How many times a week do you hit a drive-thru on your lunch break? This makes a great take along meal or even a quick snack. It's light yet filling and satisfying. And knowing you're eating something with less sodium, only adds to the satisfaction! Be sure to look for the new Boar's Head Lower Sodium products the next time you visit your local deli counter!

Ham and Cheese Salad Adapted from Boar's Head
1/2 lb. Boar's Head Lower Sodium Deluxe Ham, sliced thick and diced
1/2 lb. Boar's Head Lower Sodium White American cheese, sliced thick and diced
3-4 large radishes, thinly sliced
2 celery stalks, diced
2 green onions, finely chopped
1/4 c. Honey Dijon salad dressing
1 tsp. dried parsley, plus extra for garnish
Salt and Pepper to taste
In a large bowl combine all ingredients except dressing. Gently toss to combine. Pour dressing over, and mix well until coated. Chill until serving, at least 15 minutes. Garnish with extra parsley.

Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

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

Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

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A Weekly Thing

In our house during these cold, dark, depressing winter days (Can you tell the post holiday blues have set in??) one of the only bright spots is knowing we are sitting down to a warm bowl of soup for supper. And or the cook of the family...me...that bright spot shines just a little brighter when I know said soup is coming from the Crock Pot, which has done my job all day while I did my other jobs! And I just feel like when a soup comes out of the slow cooker, the flavor is deeper and it truly has that "cooked all day" flavor without me actually having done so. And so, soups are basically a weekly occurrence at our dinner table during the winter.

This is another recipe from that collection I told you about last week. The set came with many soups, but this was the first I had to try. I had a version of this soup many years ago made by a friend of the family, and it was probably one of my favorite soups of all time. I distinctly remember there only being a small amount of that soup to go around (She was actually sharing leftovers with us) and my dad and I literally fighting over it!

And for those of you who read my plight to find barley on Facebook (it really was quite funny) here is the reason why! For those of you who didn't see that story, I was at 2 different stores on 2 different days before I was able to find the pearl barley for this recipe. So, let me help you a little. Look next to the dried beans and/or rice. If not there, try the baking aisle. (Both of these places were ones I had checked because I had found it there before) And if both of those places fail, try the soup aisle. Now, if you are like I was and after searching the shelves in all of these locations and you are pulling your hair out because you still can't find it, try the international foods aisle. Because this is where I finally found mine! In the "British" section! Which, by the way, I didn't even know existed until this day! Whew...I'm glad I bought the 1 lb. bag because the next time I need it, I only have to search my pantry!

If you too are a soup lover just trying to survive these winter days, put your Crock Pot to work making this delicious, and easy (after you find the barley) selection!

Mushroom and Barley Soup Adapted from Crock Pot
9 c. beef broth
1 lb. mushrooms, sliced
2 carrots, finely diced
1 large onion, finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1/2 c. pearl barley, uncooked
1/2 tsp. dried thyme
Salt and Pepper to taste

Combine all ingredients in slow cooker. Cook on LOW for 4-6 hours.

Shared on Lady Behind The Curtain Jan. 16, 2013
Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

Soup at Very Good Recipes
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Shared on Lady Behind The Curtain Jan. 16, 2013
Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

Soup at Very Good Recipes
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Bucket List Soup {A Review and Giveaway}

I think if you are a foodie, and more than likely if you are reading this, you are, you probably have a "bucket list" of foods you want to try. I know I do. And they don't have to be anything exotic. I mean, we aren't all Andrew Zimmerman dying to try fermented eggs that have been buried for ions. (Seriously, if you never saw that episode of his show....GROSS!) For most of everyday people, they are probably dishes we have heard about, or seen on television and we say to ourselves "Oh, that looks good. I need to try it." Until last week, one of mine was Pasta e Fagioli, which literally means "pasta and beans." But to be honest I had never found a recipe that spoke to me...but now I have! See, my wonderful foodie friend, and fellow blogger, Carrie has written a lovely cookbook, and was kind enough to share a copy with me. For those of you who don't know her, Carrie's blog, Carrie's Experimental Kitchen is amazing; and now she has an entire cookbook of the same name!

With over 250 pages and categories including: Appetizers, Soups, Salads, Poultry, Beef/Pork, Sides, Pasta, Desserts and more, this book as a little something for everyone. I couldn't wait to start thumbing through it and find one I could test in my own kitchen. Well, I only had to "thumb" to page 49 when one of my bucket lists meals jumped off the page at me. And what really caught my eye was the word "meat"! I had never seen a version of the hearty soup made with it, and well, we are meat people and look for it whenever we can!

This soup is so hearty and warming on a cold winter night. And I love that it's super simple, and easily adaptable too. Don't eat beef? Substitute ground chicken or turkey and stock. Want it completely vegetarian? Omit the meat altogether and use vegetable stock.

We loved every bite and I am so happy to check it off my list! Plus, Carrie has been so kind to offer one lucky EMM fan a free DIGITAL copy of her amazing book. (See below for GIVEAWAY). But if you have a foodie on your shopping list for Christmas, you can get a copy, paperback or digital, on Amazon.

Thank you, Carrie for sharing your delicious food with not only my family, but the world!

Pasta e Fagioli (With Meat)
1 lb. ground beef
1 TBS canola oil
1/4 c. Spanish onion, chopped
1 clove garlic, minced
1 c. carrots, thinly sliced
2 stalks celery, thinly sliced
1 plum tomato, small dice
5 c. low-sodium beef broth
3 c. water
2 TBS Hunts tomato pasta
1 tsp. dried oregano
1 (15 oz) can cannellini beans, rinsed and drained
1/4 c. Pecorino Romano cheese, grated (I used Parmesan)
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 c. ditalini pasta

In a large saucepan, brown the ground beef. Remove from pan and set aside. In the same pan, heat oil and add onion, garlic, carrots, celery and tomatoes. Saute for 5 minutes until the veggies start to soften. Add the ground beef, broth, water, tomato paste, oregano, beans, cheese, salt and pepper. Bring to a boil, and then simmer for 45 minutes, stirring occasionally. Add pasta and cook for another 15 minutes.

Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012

**GIVEAWAY**

Rules:

This contest open to US residents 18 years or older ONLY.

All comments act as entries and MUST be accompanied by an EMAIL ADDRESS. Any chosen comment w/o an email will not be considered.

Winner will be chosen by Random.org, notified on EMM, Facebook, and emailed. He/she will have 48 hours to respond to claim the prize. If not, another winner will be chosen.

(1) Winner Will Receive

(1) Coupon for a DIGITAL Download of Carrie's Experimental Kitchen

Contest Ends December 8, 2012

Mandatory Entries:

1. Like Carrie's Experimental Kitchen on Facebook. Leave a comment when you have.

Extra Entries:

1. Like EMM on Facebook. Leave a comment when you have.

2. Visit Carrie's blog Tell me a recipe you would like to try.

3. Follow EMM on Twitter. Leave a comment when you have.

4. Follow Carrie on Twitter. Leave a comment when you have.

5. Follow EMM on Instagram: everydaymomsmeals. Leave a comment when you have.

That is up to 5 entries per person!

Good Luck!!!

Disclaimer: I was provided with a cookbook. All thoughts and opinions are my own.

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Thank you, Carrie for sharing your delicious food with not only my family, but the world!

Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012

**GIVEAWAY**

Rules:

This contest open to US residents 18 years or older ONLY.

All comments act as entries and MUST be accompanied by an EMAIL ADDRESS. Any chosen comment w/o an email will not be considered.

(1) Coupon for a DIGITAL Download of Carrie's Experimental Kitchen

Contest Ends December 8, 2012

Mandatory Entries:

1. Like Carrie's Experimental Kitchen on Facebook. Leave a comment when you have.

Extra Entries:

1. Like EMM on Facebook. Leave a comment when you have.

Good Luck!!!

Disclaimer: I was provided with a cookbook. All thoughts and opinions are my own.

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Hunting Trip Soup

Two years ago, Mr. Everyday, his dad and our brother in law started a new tradition in this family. They decided each November was going to be for pheasant hunting. They discovered a beautiful game preserve only about an hour from Fort Wayne in Grover Hill Ohio, Thorn Bottom Hunting. A family owned operation, these people know their hunting, rather it be quail, deer, partridge, turkey or pheasant. That year the guys were able to "bag" 12 birds, meaning we had 24 pheasant breasts for Christmas Eve dinner. Thus, a new holiday tradition was born too.

November 2010 Hunting Trip

Unfortunately, last year, due to Adam's brother's recovery from his stem cell transplant, there was no hunting trip; but this autumn they were determined to return. However, life and schedules got in the way, and this time only Adam and our brother in law Duke were able to go; but Duke was able to bring a friend. So on a crisp sunny Saturday morning the 3 of them were off to see what trophies they could bring home. Less than 12 hours later I had 8 pheasants sitting in my freezer! This time instead of just keeping the breasts, they decided to also include the legs and thighs. Why? Not to include in the Christmas Eve dinner, but instead because their guide had told them about a great recipe using them...pheasant noodle soup.

Now I will be honest. I'm not the biggest fan of pheasant, but I was willing to try making this because I think if there is a meat that sometimes has a little bit of a "wild" flavor to it, cooking it down into a soup helps to take some of that away. Kind of like using deer to make chili. Plus dark meat always has such a great flavor in soups, I was hopeful this would be quite tasty. Well, let's just say I have a very happy husband on my hands! This is very simple, and deep in flavor. We all enjoyed it very much and the boys especially couldn't spoon it into their mouths fast enough. Now, I realize not everyone is going to have pheasant sitting in your freezer, but if you have a specialty market in your neck of the woods, there are many that will sell pheasant, quail, or other wild birds that would be a good substitution. Or there are even online sites that sell exotic meats! Or, chicken would work too, and who can't use a new chicken noodle soup recipe?

I'm happy my hubby has such a fun hobby for him to enjoy! Not to mention creating new traditions, memories and yummy things to eat.

Pheasant Noodle Soup
6 pheasant legs/thighs, prepared and soaked in salt water overnight
12 cups water
3 celery ribs, diced
1 medium white onion, diced
3 carrots, peeled and diced
2 tsp poultry seasoning
4 c. chicken broth
1 lb. package Kluski egg noodles
1 c. frozen peas
Salt and Pepper to taste

Place pheasant in large stock pot. Cover with water. Add salt, pepper and poultry seasoning. Cover. Bring to a boil and then reduce heat to medium low. Simmer until pheasant is cooked through, about 25-30 minutes. Remove pheasant, debone and shred. Add chicken broth to pot. Return meat to stock pot, add carrots, celery, and onions. Bring heat back to medium high and cook until veggies are tender, about 15 minutes. Add noodles and cook according to package directions. Finally, add peas in for about 5 minutes before finished.

Shared on Make Ahead Meals Nov. 19, 2012
Shared on Mandy's Recipe Box Nov. 20, 2012

Pheasant at Very Good Recipes
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November 2010 Hunting Trip

Shared on Make Ahead Meals Nov. 19, 2012
Shared on Mandy's Recipe Box Nov. 20, 2012

Pheasant at Very Good Recipes
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The Day After With Mrs. Cubbison's

In just a couple weeks families from coast to coast will gather around the table, give thanks for the many blessings bestowed upon us, and enjoy the meal we all forward to the other 364 days of the year. Thanksgiving is a time for friends, family and of course great food. And one company who is there to help make sure your meal is the best it can be is Mrs. Cubbison's

And this year, the folks at Mrs. Cubbison's have some new and interesting facts about Thanksgiving from their new "Thanksgiving Across America" survey. According to the people polled, 80% think Thanksgiving is the most non-religious holiday of the year. Turkey is still at the top of the menu list in most homes, followed closely by stuffing. Mashed potatoes, yams/sweet potatoes and pie round out the Top 5 Favorite Menu Items. An interesting note however, is that while the traditional favorites are still preferred, 1 out of 5 homes have to consider special dietary needs when planning their menu. (My family would be included in this list!)

When asked which Turkey Day recipes are passed down from generation to generation the most, stuffing topped that list with 80% of people saying onions and celery are the most important ingredients. And stuffing is exactly what Mrs. Cubbison's provided me with to create a Thanksgiving inspired recipe.

I was excited to try this Classic Dressing and wanted to use it in an unique way. Now I will be honest, I love stuffing; but I really love leftover stuffing! I can seriously eat the stuff straight from the fridge. So this got me thinking about leftovers and how many fridges across America will be overflowing with food come the day after Thanksgiving. So that is what inspired this sandwich. Taking a few of the things we love from our Turkey Day meal and turning them into an amazing sandwich to enjoy after the holiday, taking full advantage of all those leftovers before they can go to waste.

I hope you will visit Mrs. Cubbison's on Facebook , YouTube, and Twitter. And if you need some ideas, inspiration or answers to your Turkey Day questions, visit http://www.thanksgivingtips.com/.

Thanksgiving Leftover Sandwich
2 c. cooked turkey, cubed or shredded
2 TBS butter
2 c. stuffing
1/4 c . plus 2 TBS whole berry cranberry sauce, extra liquid removed if necessary
4 ciabatta rolls

Preheat oven to 350. Slice rolls in half and set aside. In a large skillet melt butter over medium heat and add turkey. Saute for 5-7 minutes until heated through and edges are crispy. On bottom half of each roll, place 1/2 c. turkey and top with 1/2 c. stuffing. Carefully press down. (I find if the stuffing is pliable enough you can make a little stuffing patty for easy topping!) In a small bowl, mash the cranberry sauce a little with a fork, removing large pieces. On top half of each rolls, spread 2 TBS cranberry sauce. Add tops to bottoms and wrap each sandwich tightly with aluminum foil. Place all sandwiches on a baking sheet and bake for 10-15 minutes just to heat through. Slice and serve.
*NOTE* This recipe works great with leftover chicken too. Or simply rub some boneless skinless chicken thighs and/or breasts with olive oil, salt and pepper. Roast at 375 for 30 minutes and then shred. That way we can enjoy them year round!

Shared on Make Ahead Meals Nov. 12, 2012
Shared on Mandy's Recipe Box Nov. 13, 2012

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Disclaimer:This sponsorship is brought to you by Mrs. Cubbisons who we have partnered with for this promotion.

Shared on Make Ahead Meals Nov. 12, 2012
Shared on Mandy's Recipe Box Nov. 13, 2012

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Disclaimer:This sponsorship is brought to you by Mrs. Cubbisons who we have partnered with for this promotion.

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I'm A Giada Fan Now

Okay, so that title might be a tad misleading. Actually, I've always been a Giada De Laurentiis fan from the moment I first saw her on Food Network. But to be honest, some of her recipes intimidate the heck out of me and the few that I'm been brave to try haven't turned out that great. In no way am I blaming her. I'm positive it was me, but after a few failed attempts, it made me shy away from her recipes a bit. That is until just a few weeks ago while watching Rachael Ray where Giada was a guest talking about the first meal she had ever cooked her husband. She talked about how to him, after growing up in the Midwest, sauce came out of a jar and he was truly impressed with her homemade version! So, I was sitting here watching her, but also doing about 10 other things, and I hear her say "just leave them whole". I looked up to see her cooking this sauce with an entire whole onion in it. Now I was super intrigued. This is truly the easiest homemade pasta sauce I've ever made in my life. Plus, it's great made ahead! In fact, I knew I was going to be very busy during the day when I wanted to serve this for supper, so I simply put it on the stovetop to cook the night before. Cooled it down. Put it in the fridge and simply reheated the next night. This leads me to believe, it would probably freeze beautifully! Thanks for the fantastic recipe, Giada! I'll be sure to have faith the next time I see you cook something I think is beyond me!

Homemade Marinara Sauce
2 (28oz) cans crushed tomatoes
2 celery stalks, cut in half
2 carrots, peeled and cut in half
2 garlic cloves
2 dried bay leaves
1 medium onion, peeled and left whole
2 TBS butter
Salt and Pepper to taste

In a large pot over low heat, combine all ingredients except butter. Cook on low for 1 hour, stirring occasionally. Remove onion, garlic, carrot, celery and bay leaves. Remove from heat, add butter and stir to combine. Serve over short pasta such as fusilli or rotini.

Shared on Make Ahead Meals Oct. 8, 2012
Shared on Mandy's Recipe Box Oct. 9, 2012
Shared on Lady Behind The Curtain Oct. 10, 2012
Shared on Miz Helen's Country Cottage Oct. 11, 2012
Shared on The Country Cook Oct. 12, 2012

Pasta at Very Good Recipes
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A Kid At The Deli Counter

When I was a little girl one of the highlights of the week was going to the grocery store with my mom. And this was before we had a Walmart, Meijer or Kroger close to our house, so it was a food only trip. And one of the reasons I loved going with her was because it usually meant a treat for me! Believe it or not, one of the most special treats she used to get me was the Seafood Salad from the deli counter. It was something I only got once in awhile, as to not blow the grocery budget, and each time I loved it more and more. I would sit down with the container and a fork and for me it was a meal! I still remember feeling so fancy and grown up every time she would get it for me. Well, this summer when we were at friends for a cookout, there was seafood salad sitting on the buffet. Now while I have had it many times since those childhood treats, this was the exact same! It tasted just like it did back them; and I asked our host for the recipe. Here to find out, he had gotten at the deli counter...at the same grocery store from when I was little! Coincidence? I think not! It's nice to know some things really do stay the same, or maybe just a little better with time. I came home, researched the recipe and discovered an ingredient I would have never guess was in it, but explained that "mmmm what is this" reaction my tongue had for all these years. This makes a great snack, appetizer or even a meal. Serve it with some crackers and you have a light lunch or even a nice supper for a busy night. I'm so thankful for those grocery store trips with my mom. Not only were they yummy, but look at what my early introduction into food turned into!

Seafood Salad From Yummly.com
2 (8oz) packages imitation crab, chunk style
1/2 c. mayo
2 celery hearts, finely diced
3 green onions, finely chopped
1 tsp dill weed
1 TBS lemon juice
1 1/2 tsp horseradish
Salt and Pepper to taste
Dried parsley for garnish

In a medium bowl using a fork, slightly break up crab meat. Add mayo, celery, green onions, dill weed, lemon juice, horseradish, salt and pepper. Stir well to combine. Chill until serving. Garnish with parsley. Serve with crackers.

Shared on The Country Cook Oct. 5, 2012
Shared on Make Ahead Meals Oct. 8, 2012
Shared on Mandy's Recipe Box Oct. 9, 2012

Seafood at Very Good Recipes
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Shared on The Country Cook Oct. 5, 2012
Shared on Make Ahead Meals Oct. 8, 2012
Shared on Mandy's Recipe Box Oct. 9, 2012

Seafood at Very Good Recipes
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