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

reade more... Résuméabuiyad

Indoor Hog Roast

Do you enjoy a good old fashion hog roast? Do you even know what I'm talking about? See, I'm not sure it's something enjoyed from coast to coast or not, but here in the Midwest, if you have a party and mention there is going to be a freshly roasted hog, your guest list will double! In fact, we love them so much, it's what we served at our wedding reception! Yep, we had a dear friend make all the sides, salads, etc, but the main dish was shredded pork from two hogs our family prepped and roasted ourselves.

We are lucky enough that my father in law has a hog cooker, and we were happy to take full advantage on our special night. And to this day, I still get compliments about the food at our reception being some of the best, most delicious and family friendly ever.

For those of you who don't know, I'm talking about taking a whole hog, seasoning it, and putting it inside this huge cooker to slow roast for hours and hours. It comes out tender, juicy and mouth watering. Now, it's a preference thing rather you include sauerkraut, and what most folks around here do is to cook part with, and part without. I like to eat it on a plate with a fork; and yes, I enjoy the kraut too. But it makes the best pulled pork sandwich around too, and some even add barbecue or hot sauce to it.

As much as we enjoy this, it's not very practical for an every day meal. It has to be a pretty special occasion to pull out that hog cooker. So, when I crave it during random moments of the year, this is a simple, tasty alternative. With only 4 ingredients, and a few hours in the slow cooker, it gives us a flavor that is very close, and makes for an excellent weeknight meal.

If you love a good roast hog as much as I do, or are just fans of pork and kraut together, you will love this one too! But I'm still looking forward to the next hog roast. There has to be a graduation, wedding or family reunion coming soon!

Slow Cooker Sausage and Kraut
2 (9 oz.) packages smoked sausage, cut into 2 inch pieces
2 ( 15 oz.) cans sauerkraut, undrained
1/4 c. brown sugar
2 tsp. Dijon mustard

Place sauerkraut, brown sugar and mustard in Crock Pot. Stir well. Spoon some of the sauerkraut mixture on top to cover sausage. Cook on LOW 4-5 hours. Check for dryness every hour or so. If it dries out, add a splash of water.

Shared on Mandy's Recipe Box Aug. 20, 2013
Shared on Lady Behind The Curtain Aug. 21, 2013
Shared on The Country Cook Aug. 23, 2013

Crock Pot at Very Good Recipes

Do you enjoy a good old fashion hog roast? Do you even know what I'm talking about? See, I'm not sure it's something enjoyed from coast to coast or not, but here in the Midwest, if you have a party and mention there is going to be a freshly roasted hog, your guest list will double! In fact, we love them so much, it's what we served at our wedding reception! Yep, we had a dear friend make all the sides, salads, etc, but the main dish was shredded pork from two hogs our family prepped and roasted ourselves.

We are lucky enough that my father in law has a hog cooker, and we were happy to take full advantage on our special night. And to this day, I still get compliments about the food at our reception being some of the best, most delicious and family friendly ever.

For those of you who don't know, I'm talking about taking a whole hog, seasoning it, and putting it inside this huge cooker to slow roast for hours and hours. It comes out tender, juicy and mouth watering. Now, it's a preference thing rather you include sauerkraut, and what most folks around here do is to cook part with, and part without. I like to eat it on a plate with a fork; and yes, I enjoy the kraut too. But it makes the best pulled pork sandwich around too, and some even add barbecue or hot sauce to it.

As much as we enjoy this, it's not very practical for an every day meal. It has to be a pretty special occasion to pull out that hog cooker. So, when I crave it during random moments of the year, this is a simple, tasty alternative. With only 4 ingredients, and a few hours in the slow cooker, it gives us a flavor that is very close, and makes for an excellent weeknight meal.

If you love a good roast hog as much as I do, or are just fans of pork and kraut together, you will love this one too! But I'm still looking forward to the next hog roast. There has to be a graduation, wedding or family reunion coming soon!

Slow Cooker Sausage and Kraut
2 (9 oz.) packages smoked sausage, cut into 2 inch pieces
2 ( 15 oz.) cans sauerkraut, undrained
1/4 c. brown sugar
2 tsp. Dijon mustard

Place sauerkraut, brown sugar and mustard in Crock Pot. Stir well. Spoon some of the sauerkraut mixture on top to cover sausage. Cook on LOW 4-5 hours. Check for dryness every hour or so. If it dries out, add a splash of water.

Shared on Mandy's Recipe Box Aug. 20, 2013
Shared on Lady Behind The Curtain Aug. 21, 2013
Shared on The Country Cook Aug. 23, 2013

Crock Pot at Very Good Recipes

reade more... Résuméabuiyad

Mango-Spinach Salad with Warm Bacon Vinaigrette

It's been quite a heat wave in many parts of the nation for the last few weeks, and it's no exception where I live. We're especially known for the cold, but in the summer, it can really heat up. In times like this, I love to find recipes that don't need the oven or require too much slaving over a hot stove. Plus, the hot weather inspires me to eat more lightly - and this delicious salad certainly fits the bill. As soon as I saw it on Kate's blog, I knew it would be my choice for this month's Secret Recipe Club.

There is so much I love about this salad - I could just go on and on. The different flavors, textures, colors - it all works together to create an amazingly delicious and beautiful meal.

Start by cooking the bacon. It's easiest to cut it into pieces first - it will cook more quickly.

When the bacon is crisp, remove it to a paper-towel lined plate, and then drain off all the fat except about one tablespoon. You will use the yummy bacon grease to fry the onion! Return the pan to medium heat then add the onion.

Cook and stir for 4-5 minutes or until the onion is very soft. Then add the red wine vinegar,

lime juice and honey.

Reduce the heat to low and stir until everything is well combined. Divide the spinach among two dinner plates and top with the bacon,

mango, the onions and dressing,

and finally the feta.

Stay cool! And eat more salad!

One year ago: Double Chocolate Caramel Brownies
Two years ago: Strawberry White Chocolate Ice Cream
Three years ago: Rhubarb Berry Cheesecake Pie
Four years ago: Chicken Fajitas

Get more great ideas at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Totally Tasty Tuesdays, Tasteful Tuesdays, Tuesday Talent Show, Clever Chicks, Share a New Recipe, Share Your Stuff.

Mango-Spinach Salad with Warm Bacon Vinaigrette

4 thick slices bacon, diced
1 small red onion, thinly sliced
1/4 cup red wine vinegar
1 Tbsp. lime juice
1 Tbsp. honey
4 cups fresh baby spinach
1 cup diced mango
2 Tbsp. crumbled mild feta

Brown the bacon in a large skillet over medium heat. When crisp, remove to a paper towel lined plate and drain all but a tablespoon of the fat. Return the skillet to the heat and add the onion, cooking and stirring until the onion is soft, about 4-5 minutes. Pour into the skillet the red wine vinegar, lime juice and honey. Stir well and keep warm.

To assemble salads, place 2 cups of spinach on each plate. Top with the mango, then the bacon, onion and dressing mixture and finally the cheese. Serves 2.

It's been quite a heat wave in many parts of the nation for the last few weeks, and it's no exception where I live. We're especially known for the cold, but in the summer, it can really heat up. In times like this, I love to find recipes that don't need the oven or require too much slaving over a hot stove. Plus, the hot weather inspires me to eat more lightly - and this delicious salad certainly fits the bill. As soon as I saw it on Kate's blog, I knew it would be my choice for this month's Secret Recipe Club.

There is so much I love about this salad - I could just go on and on. The different flavors, textures, colors - it all works together to create an amazingly delicious and beautiful meal.

Start by cooking the bacon. It's easiest to cut it into pieces first - it will cook more quickly.

When the bacon is crisp, remove it to a paper-towel lined plate, and then drain off all the fat except about one tablespoon. You will use the yummy bacon grease to fry the onion! Return the pan to medium heat then add the onion.

Cook and stir for 4-5 minutes or until the onion is very soft. Then add the red wine vinegar,

lime juice and honey.

Reduce the heat to low and stir until everything is well combined. Divide the spinach among two dinner plates and top with the bacon,

mango, the onions and dressing,

and finally the feta.

Stay cool! And eat more salad!

One year ago: Double Chocolate Caramel Brownies
Two years ago: Strawberry White Chocolate Ice Cream
Three years ago: Rhubarb Berry Cheesecake Pie
Four years ago: Chicken Fajitas

Get more great ideas at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Totally Tasty Tuesdays, Tasteful Tuesdays, Tuesday Talent Show, Clever Chicks, Share a New Recipe, Share Your Stuff.

Mango-Spinach Salad with Warm Bacon Vinaigrette

4 thick slices bacon, diced
1 small red onion, thinly sliced
1/4 cup red wine vinegar
1 Tbsp. lime juice
1 Tbsp. honey
4 cups fresh baby spinach
1 cup diced mango
2 Tbsp. crumbled mild feta

Brown the bacon in a large skillet over medium heat. When crisp, remove to a paper towel lined plate and drain all but a tablespoon of the fat. Return the skillet to the heat and add the onion, cooking and stirring until the onion is soft, about 4-5 minutes. Pour into the skillet the red wine vinegar, lime juice and honey. Stir well and keep warm.

To assemble salads, place 2 cups of spinach on each plate. Top with the mango, then the bacon, onion and dressing mixture and finally the cheese. Serves 2.

reade more... Résuméabuiyad

In My Own Backyard {A Review of Best Boy & Co.}

Ya'll know how much I love finding new products to try in my kitchen and then share with you. Now sometimes they are ones that I discover on my own, others are from companies that seek me out, and then other times they are a result of connections I've made in this fabulous foodie community I'm so lucky to be a part of; and that is the case today.

When my good friend Heather over at Basilmomma started talking about these wonderful sauces she had discovered right here in our own Hoosier state, I was very intrigued. So when she came to me with the opportunity to try them myself, I jumped at the chance. But little did I know they were coming right from my own backyard!

Best Boy & Co. from Roanoke, Indiana (literally about 25 minutes from my house)  is committed to making the best sauces using the best ingredients. All of their products are all natural, plus (and here is my favorite part) ALL of their proceeds go to charitable donations!! One of these being Doctors Without Borders, which is a charity near and dear to my heart! Having used to work in surgery, I had the pleasure of working with a plastic surgeon here in Fort Wayne, who through Doctors Without Borders, fixed hundreds of cleft palates for children in under privileged countries. I saw his miracle work first hand and know what these kind of contributions can lead to.

It is their goal to produce the best food possible, while having a positive impact on the world. So I'm honored to be introducing you to not only great foods, but a fantastic company!

When I received my sample box in the mail, it included a few of their tasty offerings:

-Original Chocolate Sauce

-Bourbon Caramel Sauce

-Java-Nib Spice Rub

-Carolina Barbecue Sauce

There were so many possibilities of what I could present to you, but I decided to use the Carolina Barbecue Sauce in a new fun grilled application! Sure pulled pork would be the obvious, but I decided on a new twist instead. 

These kabobs are not only easy to make, but super fun to eat! Let's face it...if it comes off the grill on a skewer, it only tastes better! The rub and the sauce compliment each others so well leading to flavorful, tender and succulent meat. The Carolina Sauce is a mixture of mustard, vinegar and beer, leading to an authentic Carolina BBQ experience!

Be sure to check out Best Boy & Co. on Facebook  and follow them on Twitter for more information, and to stay up on all their latest news! And if you live in Indiana, keep your eye out for their products, or log on to their website to shop today!

Carolina Pork Kabobs
2 lb. boneless pork tenderloin, cut into large bite sized pieces
1 TBS + 1 tsp paprika
2 tsp. brown sugar
1 tsp. garlic salt
1/2 tsp. ground mustard
1/2 tsp. onion powder
Salt and Pepper to taste
1/2 c. vegetable oil
1/2 c. Best Boy & Co. Carolina Barbecue Sauce, plus extra for dipping

Place pork in a large bowl. In a small bowl combine paprika, sugar, garlic salt, ground mustard, onion powder, salt and pepper. Mix well. Pour over pork and using hands rub meat well, coating with spice mixture. Cover and chill for 5-6 hours. Remove from fridge 20 minutes before cooking, allowing meat to come to room temperature. Add oil to meat and mix well. Skewer meat.  Preheat grill to high. Spray with cooking spray. Lay skewers on grill and sear for 2 minutes on all sides. Reduce heat to medium and continue cooking for 15-20 minutes until cooked through. The last 10 minutes of cooking baste kabobs with sauce, turning after each. Serve with extra sauce for dipping on the side.

Shared on Lady Behind The Curtain June 5, 2013
Shared on Miz Helen's Country Cottage June 6, 2013
Shared on The Country Cook June 7, 2013

Pin It

Ya'll know how much I love finding new products to try in my kitchen and then share with you. Now sometimes they are ones that I discover on my own, others are from companies that seek me out, and then other times they are a result of connections I've made in this fabulous foodie community I'm so lucky to be a part of; and that is the case today.

When my good friend Heather over at Basilmomma started talking about these wonderful sauces she had discovered right here in our own Hoosier state, I was very intrigued. So when she came to me with the opportunity to try them myself, I jumped at the chance. But little did I know they were coming right from my own backyard!

Best Boy & Co. from Roanoke, Indiana (literally about 25 minutes from my house)  is committed to making the best sauces using the best ingredients. All of their products are all natural, plus (and here is my favorite part) ALL of their proceeds go to charitable donations!! One of these being Doctors Without Borders, which is a charity near and dear to my heart! Having used to work in surgery, I had the pleasure of working with a plastic surgeon here in Fort Wayne, who through Doctors Without Borders, fixed hundreds of cleft palates for children in under privileged countries. I saw his miracle work first hand and know what these kind of contributions can lead to.

It is their goal to produce the best food possible, while having a positive impact on the world. So I'm honored to be introducing you to not only great foods, but a fantastic company!

When I received my sample box in the mail, it included a few of their tasty offerings:

-Original Chocolate Sauce

-Bourbon Caramel Sauce

-Java-Nib Spice Rub

-Carolina Barbecue Sauce

There were so many possibilities of what I could present to you, but I decided to use the Carolina Barbecue Sauce in a new fun grilled application! Sure pulled pork would be the obvious, but I decided on a new twist instead. 

These kabobs are not only easy to make, but super fun to eat! Let's face it...if it comes off the grill on a skewer, it only tastes better! The rub and the sauce compliment each others so well leading to flavorful, tender and succulent meat. The Carolina Sauce is a mixture of mustard, vinegar and beer, leading to an authentic Carolina BBQ experience!

Be sure to check out Best Boy & Co. on Facebook  and follow them on Twitter for more information, and to stay up on all their latest news! And if you live in Indiana, keep your eye out for their products, or log on to their website to shop today!

Carolina Pork Kabobs
2 lb. boneless pork tenderloin, cut into large bite sized pieces
1 TBS + 1 tsp paprika
2 tsp. brown sugar
1 tsp. garlic salt
1/2 tsp. ground mustard
1/2 tsp. onion powder
Salt and Pepper to taste
1/2 c. vegetable oil
1/2 c. Best Boy & Co. Carolina Barbecue Sauce, plus extra for dipping

Place pork in a large bowl. In a small bowl combine paprika, sugar, garlic salt, ground mustard, onion powder, salt and pepper. Mix well. Pour over pork and using hands rub meat well, coating with spice mixture. Cover and chill for 5-6 hours. Remove from fridge 20 minutes before cooking, allowing meat to come to room temperature. Add oil to meat and mix well. Skewer meat.  Preheat grill to high. Spray with cooking spray. Lay skewers on grill and sear for 2 minutes on all sides. Reduce heat to medium and continue cooking for 15-20 minutes until cooked through. The last 10 minutes of cooking baste kabobs with sauce, turning after each. Serve with extra sauce for dipping on the side.

Shared on Lady Behind The Curtain June 5, 2013
Shared on Miz Helen's Country Cottage June 6, 2013
Shared on The Country Cook June 7, 2013

Pin It

reade more... Résuméabuiyad

Soul Food Saturday

Good Morning and welcome to the first edition of Soul Foul Saturday! I am so incredibly excited for this new weekly feature and adventure on EMM. For those of you who didn't see the announcement last week, every Saturday my dear friend Bekki will be in the kitchen with you, creating something delicious!

In case you are in new here, let me tell you a little bit about Bekki. She is such a sweetheart, always thinking of others before herself, and willing to help at a moment's notice. She is so incredibly generous to my son, always sending him little treats in the mail, simply to make him smile. We've only known each other for about a year, but I feel like she is a friend I've had all my life. God truly sent me a special gift when he placed Bekki in my life. And now for the secret...Bekki and I have never met in real life! That's right, we met through this blog, and this incredible friendship that I treasure so much, developed. Bekki began as an avid supporter of my blog, and quickly became a blessing in my life, for which I'm so thankful for.

So please join Bekki and I for this new chapter on EMM. I hope you enjoy every word....and bite!

What could feed your soul better than a big bowl of pasta? Not many things in my opinion. My favorite recipes are ones that you can whip up any night of the week, to fill your belly and your heart whenever the need arises. So, kicking off this new Soul food Saturday is a quick recipe that feeds a crowd to the brim! Doubling this recipe won’t take any extra time, and the sauce freezes beautifully. Throw in another box of pasta and you can invite your neighbors over too!

Penne and Pork Ragu

1 tbsp. olive oil

1.25 lb extra lean ground pork

1 c. sweet mini peppers, sliced

1 14.5 oz. can rosemary and oregano diced tomatoes

1 ½ c. Hunt’s no sugar added pasta sauce

1 pound of cooked Penne

In medium pan heat oil and add pork and peppers. Cook until pork is no longer pink, and peppers have softened. About ten minutes. Drain. Add tomatoes and sauce and stir to combine. Allow to cook through until sauce has thickened. About 10-15 minutes stirring often.

Whether you love your pasta combined with your sauce or portioned out later for those who love EXTRA sauce. It’s just as delicious. Grated Parmesan  shredded cheddar, or a little extra oregano finishes it perfect!

Pin It

Good Morning and welcome to the first edition of Soul Foul Saturday! I am so incredibly excited for this new weekly feature and adventure on EMM. For those of you who didn't see the announcement last week, every Saturday my dear friend Bekki will be in the kitchen with you, creating something delicious!

In case you are in new here, let me tell you a little bit about Bekki. She is such a sweetheart, always thinking of others before herself, and willing to help at a moment's notice. She is so incredibly generous to my son, always sending him little treats in the mail, simply to make him smile. We've only known each other for about a year, but I feel like she is a friend I've had all my life. God truly sent me a special gift when he placed Bekki in my life. And now for the secret...Bekki and I have never met in real life! That's right, we met through this blog, and this incredible friendship that I treasure so much, developed. Bekki began as an avid supporter of my blog, and quickly became a blessing in my life, for which I'm so thankful for.

So please join Bekki and I for this new chapter on EMM. I hope you enjoy every word....and bite!

What could feed your soul better than a big bowl of pasta? Not many things in my opinion. My favorite recipes are ones that you can whip up any night of the week, to fill your belly and your heart whenever the need arises. So, kicking off this new Soul food Saturday is a quick recipe that feeds a crowd to the brim! Doubling this recipe won’t take any extra time, and the sauce freezes beautifully. Throw in another box of pasta and you can invite your neighbors over too!

Penne and Pork Ragu

1 tbsp. olive oil

1.25 lb extra lean ground pork

1 c. sweet mini peppers, sliced

1 14.5 oz. can rosemary and oregano diced tomatoes

1 ½ c. Hunt’s no sugar added pasta sauce

1 pound of cooked Penne

In medium pan heat oil and add pork and peppers. Cook until pork is no longer pink, and peppers have softened. About ten minutes. Drain. Add tomatoes and sauce and stir to combine. Allow to cook through until sauce has thickened. About 10-15 minutes stirring often.

Whether you love your pasta combined with your sauce or portioned out later for those who love EXTRA sauce. It’s just as delicious. Grated Parmesan  shredded cheddar, or a little extra oregano finishes it perfect!

Pin It

reade more... Résuméabuiyad

Chicken Cordon Bleu Casserole

Are you staring at tons of leftover ham today? Or turkey? Or do you need a great idea for dinner tonight? Look no further. This delicious casserole has all the wonderful salty, cheesy taste of chicken cordon bleu, combined with yummy pasta and finished with a crispy breadcrumb topping. Although it's not the most picturesque dish on the planet, it was a big hit with guests at my house and will be at your house, too.

Start by cooking the pasta in a large pot of boiling water. Then cut up the ham, chicken and cheese.



Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk,



and cook and stir until the mixture thickens. Stir in the lemon juice, mustard,



paprika,



salt and pepper. Drain the pasta and place it in a lightly greased 9x13 baking dish. Top with the ham, chicken and cheese.



Pour the sauce over the pasta and meat mixture. To make the topping, combine the melted butter and panko and stir until combined.



Add the seasoned salt and parsley,



then sprinkle over the top of the casserole.



Bake for 30-40 minutes or until topping is golden and filling is bubbly. What a great use for leftovers!

One year ago: Ham and Asparagus Casserole
Two years ago: Triple Treat Torte
Three years ago: Roasted Vegetable Pizza

Find more great ideas at Mop it up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks.

Chicken Cordon Bleu Casserole

Casserole:
12 oz. small pasta shapes (like penne or rotini)
4 Tbsp. butter
4 Tbsp. flour
3 cups milk
1 Tbsp. lemon juice
1 tsp. dry mustard
1 1/2 teaspoon salt
1/2 teaspoons paprika
1/4 teaspoons pepper
4 oz. swiss cheese, cut into chunks
2 cups shredded cooked chicken
2 cups diced ham

Topping:
3 Tbsp. butter
1 cup panko bread crumbs
3/4 teaspoons seasoned salt
1 1/2 teaspoon parsley

Cook the pasta until al dente in a large pot of boiling water. Drain, and pour into a lightly greased 9x13 baking dish.

Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk and cook and stir until the mixture thickens. Stir in the lemon juice, mustard, paprika, salt and pepper.

Layer the ham, chicken and cheese over the pasta in the baking dish, then pour the sauce over all.

To make the topping, combine the melted butter and panko and stir until combined. Add the seasoned salt and parsley, then sprinkle over the top of the casserole.

Bake at 350 30-40 minutes or until topping is golden and filling is bubbly. Serves 8-10.

Are you staring at tons of leftover ham today? Or turkey? Or do you need a great idea for dinner tonight? Look no further. This delicious casserole has all the wonderful salty, cheesy taste of chicken cordon bleu, combined with yummy pasta and finished with a crispy breadcrumb topping. Although it's not the most picturesque dish on the planet, it was a big hit with guests at my house and will be at your house, too.

Start by cooking the pasta in a large pot of boiling water. Then cut up the ham, chicken and cheese.



Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk,



and cook and stir until the mixture thickens. Stir in the lemon juice, mustard,



paprika,



salt and pepper. Drain the pasta and place it in a lightly greased 9x13 baking dish. Top with the ham, chicken and cheese.



Pour the sauce over the pasta and meat mixture. To make the topping, combine the melted butter and panko and stir until combined.



Add the seasoned salt and parsley,



then sprinkle over the top of the casserole.



Bake for 30-40 minutes or until topping is golden and filling is bubbly. What a great use for leftovers!

One year ago: Ham and Asparagus Casserole
Two years ago: Triple Treat Torte
Three years ago: Roasted Vegetable Pizza

Find more great ideas at Mop it up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks.

Chicken Cordon Bleu Casserole

Casserole:
12 oz. small pasta shapes (like penne or rotini)
4 Tbsp. butter
4 Tbsp. flour
3 cups milk
1 Tbsp. lemon juice
1 tsp. dry mustard
1 1/2 teaspoon salt
1/2 teaspoons paprika
1/4 teaspoons pepper
4 oz. swiss cheese, cut into chunks
2 cups shredded cooked chicken
2 cups diced ham

Topping:
3 Tbsp. butter
1 cup panko bread crumbs
3/4 teaspoons seasoned salt
1 1/2 teaspoon parsley

Cook the pasta until al dente in a large pot of boiling water. Drain, and pour into a lightly greased 9x13 baking dish.

Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk and cook and stir until the mixture thickens. Stir in the lemon juice, mustard, paprika, salt and pepper.

Layer the ham, chicken and cheese over the pasta in the baking dish, then pour the sauce over all.

To make the topping, combine the melted butter and panko and stir until combined. Add the seasoned salt and parsley, then sprinkle over the top of the casserole.

Bake at 350 30-40 minutes or until topping is golden and filling is bubbly. Serves 8-10.

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Ham and Broccoli Quinoa Cups

These little cups of goodness came highly recommended from Mel. And you can trust her recommendations. She made these in mini mufifn cups but I wanted to make them in a standard muffin tin so I could make them more meal-like and less snack-like. Either way, they're truly delicious, and really good for you - packed with protein from quinoa, ham and cheese and chock full of yummy broccoli. These also freeze well, so they can be stored up for lunches or pulled out for a last minute dinner.

Start by preparing the quinoa. If you're new to quinoa, one of the most important tips is that you must RINSE it. Just place it in a fine mesh sieve and run cold water over it for a minute or so.


Add the rinsed quinoa to a saucepan with the chicken broth. Bring to a boil, then reduce the heat, cover the pot, and simmer for about 15 minutes or until the quinoa "pops" and most of the liquid is absorbed. You may need to carefully drain off any extra liquid.

While the quinoa cooks, you can chop up the broccoli and ham. Put it in a large mixing bowl,



then add the cooked quinoa to it.



Stir in the lightly beaten eggs,



and season with salt and pepper. Stir to combine and then add the parmesan



and the cheddar.



Stir well until all the ingredients are incorporated. Scoop the mixture into a greased muffin pan



and use the back of a spoon to press the mixture into the cups. You want enough "stuff" in each cup to come to the top.



Bake for about 30 minutes or until golden. Cool slightly in the tin, then carefully remove.



I hope you like these as well I did!



One year ago: White Chocolate Macadamia Nut Cookies
Two years ago: Creamy Orzo and Chicken
Three years ago: Toasted Coconut Pie

Find more great ideas at Mop it Up Monday, Mix it Up Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wicked Good Wednesdays, Wednesday Extravaganza, Ingredient Spotlight: Ham and Cheese.

Ham and Broccoli Quinoa Cups

1 cup uncooked quinoa
2 cups chicken broth
2 eggs, lightly beaten
1 cup chopped baked ham
2 cups finely chopped steamed broccoli
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely shredded Parmesan cheese
1 cup shredded sharp cheddar cheese

Rinse the quinoa in a fine mesh strainer. Combine the rinsed quinoa and the chicken broth in a medium saucepan and bring to a boil. Cover, reduce heat to low and simmer for about 15 minutes until most of the liquid is absorbed. If necessary, drain off any remaining liquid.

In a large bowl, stir together the cooked quinoa, eggs, ham, broccoli and salt and pepper. Stir in the cheese until well-distributed. Scoop the quinoa mixture into greased muffin cups, filling the cups all the way to the top and lightly pressing with the back of a spoon. Bake at 350 for 30 minutes, until golden on top. Serve warm or at room temperature. Makes 12 cups.

Recipe Source: Adapted from Mel's Kitchen Cafe

These little cups of goodness came highly recommended from Mel. And you can trust her recommendations. She made these in mini mufifn cups but I wanted to make them in a standard muffin tin so I could make them more meal-like and less snack-like. Either way, they're truly delicious, and really good for you - packed with protein from quinoa, ham and cheese and chock full of yummy broccoli. These also freeze well, so they can be stored up for lunches or pulled out for a last minute dinner.

Start by preparing the quinoa. If you're new to quinoa, one of the most important tips is that you must RINSE it. Just place it in a fine mesh sieve and run cold water over it for a minute or so.


Add the rinsed quinoa to a saucepan with the chicken broth. Bring to a boil, then reduce the heat, cover the pot, and simmer for about 15 minutes or until the quinoa "pops" and most of the liquid is absorbed. You may need to carefully drain off any extra liquid.

While the quinoa cooks, you can chop up the broccoli and ham. Put it in a large mixing bowl,



then add the cooked quinoa to it.



Stir in the lightly beaten eggs,



and season with salt and pepper. Stir to combine and then add the parmesan



and the cheddar.



Stir well until all the ingredients are incorporated. Scoop the mixture into a greased muffin pan



and use the back of a spoon to press the mixture into the cups. You want enough "stuff" in each cup to come to the top.



Bake for about 30 minutes or until golden. Cool slightly in the tin, then carefully remove.



I hope you like these as well I did!



One year ago: White Chocolate Macadamia Nut Cookies
Two years ago: Creamy Orzo and Chicken
Three years ago: Toasted Coconut Pie

Find more great ideas at Mop it Up Monday, Mix it Up Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wicked Good Wednesdays, Wednesday Extravaganza, Ingredient Spotlight: Ham and Cheese.

Ham and Broccoli Quinoa Cups

1 cup uncooked quinoa
2 cups chicken broth
2 eggs, lightly beaten
1 cup chopped baked ham
2 cups finely chopped steamed broccoli
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely shredded Parmesan cheese
1 cup shredded sharp cheddar cheese

Rinse the quinoa in a fine mesh strainer. Combine the rinsed quinoa and the chicken broth in a medium saucepan and bring to a boil. Cover, reduce heat to low and simmer for about 15 minutes until most of the liquid is absorbed. If necessary, drain off any remaining liquid.

In a large bowl, stir together the cooked quinoa, eggs, ham, broccoli and salt and pepper. Stir in the cheese until well-distributed. Scoop the quinoa mixture into greased muffin cups, filling the cups all the way to the top and lightly pressing with the back of a spoon. Bake at 350 for 30 minutes, until golden on top. Serve warm or at room temperature. Makes 12 cups.

Recipe Source: Adapted from Mel's Kitchen Cafe

reade more... Résuméabuiyad

Just A Little Zip

So officially, party season seems to be over for a while. The holidays are well over. The New Year has come and gone. The Super Bowl has it's victor. I guess if I was a "glass half empty" kinda person I could look at this and be more than a little depressed. Especially since I have something to share that is the perfect party food. It's easy, with only 3 ingredients. It cooks in the Crock Pot on your time schedule. It's a great finger food. All of these scream party! But I refuse to be boxed in like this. I say...let this become a main dish any night of the week. I say, we can party any time we want to...rather we have a reason or not!

If you enjoy my Cocktail Sausages, then this is right up your alley too. In fact Mr. Everyday said that's exactly what it reminded him of, only in a dinner size portion. And what did Alex think? Well, his reaction is what inspired the title of this post. He took his first bite and said "Mommy...it's sweet with just a little zip." He's exactly right! It's the perfect combination of the two, hitting all of your taste buds in exactly the right places.

A great dinner idea, yes it is. A fantastic party food, yep it's that too. Heck, I know there are plenty of birthdays, anniversaries, workplace pot-lucks, etc this recipe would be perfect for. Plus, graduation party season is just around the corner!

Crock Pot Glazed Kielbasa
2 lbs. kielbasa, cut into 1-inch pieces
1 c. packed brown sugar
3 TBS spicy brown mustard

Combine brown sugar and mustard in bottom of Crock Pot. Add kielbasa. Stir to coat. Cook on LOW for 3 hours. Stir before serving.
*NOTE* The one inch size is the perfect meal size. If I were doing these for a party I would cut them in 1/2" and have a bowl of toothpicks sitting next to them!

Shared on The Country Cook Feb. 22, 2013
Shared on Make Ahead Meals Feb. 25, 2013

Sausage at Very Good Recipes
Pin It

So officially, party season seems to be over for a while. The holidays are well over. The New Year has come and gone. The Super Bowl has it's victor. I guess if I was a "glass half empty" kinda person I could look at this and be more than a little depressed. Especially since I have something to share that is the perfect party food. It's easy, with only 3 ingredients. It cooks in the Crock Pot on your time schedule. It's a great finger food. All of these scream party! But I refuse to be boxed in like this. I say...let this become a main dish any night of the week. I say, we can party any time we want to...rather we have a reason or not!

If you enjoy my Cocktail Sausages, then this is right up your alley too. In fact Mr. Everyday said that's exactly what it reminded him of, only in a dinner size portion. And what did Alex think? Well, his reaction is what inspired the title of this post. He took his first bite and said "Mommy...it's sweet with just a little zip." He's exactly right! It's the perfect combination of the two, hitting all of your taste buds in exactly the right places.

A great dinner idea, yes it is. A fantastic party food, yep it's that too. Heck, I know there are plenty of birthdays, anniversaries, workplace pot-lucks, etc this recipe would be perfect for. Plus, graduation party season is just around the corner!

Crock Pot Glazed Kielbasa
2 lbs. kielbasa, cut into 1-inch pieces
1 c. packed brown sugar
3 TBS spicy brown mustard

Combine brown sugar and mustard in bottom of Crock Pot. Add kielbasa. Stir to coat. Cook on LOW for 3 hours. Stir before serving.
*NOTE* The one inch size is the perfect meal size. If I were doing these for a party I would cut them in 1/2" and have a bowl of toothpicks sitting next to them!

Shared on The Country Cook Feb. 22, 2013
Shared on Make Ahead Meals Feb. 25, 2013

Sausage at Very Good Recipes
Pin It

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Monday Brainstorms

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

                  and 

Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
Pin It

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

                  and 

Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
Pin It

reade more... Résuméabuiyad