Church Supper #104

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

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

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

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

Last Week's Most Viewed Recipe:

Caramel Apple Poundcake

From:

Stumbling Upon Happiness

Congrats! Be sure to grab my Featured On Button!

Rules:

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

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

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

4. Leave comments so I can visit you back!

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

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

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

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

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

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

Last Week's Most Viewed Recipe:

Caramel Apple Poundcake

From:

Stumbling Upon Happiness

Congrats! Be sure to grab my Featured On Button!

Rules:

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

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

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

4. Leave comments so I can visit you back!

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

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

reade more... Résuméabuiyad

Soul Food Saturday #25

Welcome to the first weekend of October! It's hard to believe, but in this house September was simply a blur due to how busy we were, so it kind of snuck up on me. Today Bekki has a great recipe, perfect for using the squash that is so beautiful this time of year. I can not wait to try this one myself!!

During a recent visit with my family, we were all completely engaged in our conversation until Rachael came back from commercial. As soon as she was back on we were glued to the TV waiting for her to reveal the recipe we had just heard her mention. Double stuffed Butternut squash! What? Yes! Just like a twice baked potato, loaded to the heavens with bacon and cheeses. How could to be bad? Of course it had my name written all over it. I had to try it as soon as I could get a hold of a butternut squash. But…to my dismay the recipe had been removed from her fan page, and seemed to have disappeared forever. With that thought still in my head and a butternut squash in hand my recipe was born. Just before writing this I did a search for her recipe and found it! Thank you Internet angels! I hope you enjoy this as much as I did. I never imagined it could really be THIS good! Enjoy!

 

 

Double Stuffed Butternut Squash Adapted from Rachael Ray

 2 Butternut squash

12 slices thick cut bacon

3 green onions, chopped

1 c. ricotta cheese

1 c. cheddar cheese blend

1 tsp. granulated garlic

Salt and pepper to taste

 

 

Preheat oven to 425 degrees. Place bacon slices on a slotted pan, bake until crisp. Remove and chop. Set aside. Cut squash in half lengthwise. Scoop out the seeds and season with salt and pepper. Place flesh side down in a baking dish. Roast until just tender. About 30 minutes. Carefully scoop the flesh into a bowl, keeping the skin intact. Mash with half of bacon, ¾ c. cheddar, ricotta and garlic. Adjust seasoning by adding additional salt and pepper if needed. Add filling back into skins and top with remaining cheddar. Bake until golden. Garnish with remaining bacon and chopped green onions.

Welcome to the first weekend of October! It's hard to believe, but in this house September was simply a blur due to how busy we were, so it kind of snuck up on me. Today Bekki has a great recipe, perfect for using the squash that is so beautiful this time of year. I can not wait to try this one myself!!

During a recent visit with my family, we were all completely engaged in our conversation until Rachael came back from commercial. As soon as she was back on we were glued to the TV waiting for her to reveal the recipe we had just heard her mention. Double stuffed Butternut squash! What? Yes! Just like a twice baked potato, loaded to the heavens with bacon and cheeses. How could to be bad? Of course it had my name written all over it. I had to try it as soon as I could get a hold of a butternut squash. But…to my dismay the recipe had been removed from her fan page, and seemed to have disappeared forever. With that thought still in my head and a butternut squash in hand my recipe was born. Just before writing this I did a search for her recipe and found it! Thank you Internet angels! I hope you enjoy this as much as I did. I never imagined it could really be THIS good! Enjoy!

 

 

Double Stuffed Butternut Squash Adapted from Rachael Ray

 2 Butternut squash

12 slices thick cut bacon

3 green onions, chopped

1 c. ricotta cheese

1 c. cheddar cheese blend

1 tsp. granulated garlic

Salt and pepper to taste

 

 

Preheat oven to 425 degrees. Place bacon slices on a slotted pan, bake until crisp. Remove and chop. Set aside. Cut squash in half lengthwise. Scoop out the seeds and season with salt and pepper. Place flesh side down in a baking dish. Roast until just tender. About 30 minutes. Carefully scoop the flesh into a bowl, keeping the skin intact. Mash with half of bacon, ¾ c. cheddar, ricotta and garlic. Adjust seasoning by adding additional salt and pepper if needed. Add filling back into skins and top with remaining cheddar. Bake until golden. Garnish with remaining bacon and chopped green onions.

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Meal Plan Oct. 6- 11

*New Recipes
Links to Recipe on Blog

Sunday
Stuffed Acorn Squash*
Baked Pineapple

Monday
Sloppy Joes
Green Beans
Mac n Cheese

Tuesday
Barbecued Pork Chops
Fried Cabbage and Noodles
Applesauce

Wednesday
Meatloaf
Mashed Potatoes
Skillet Creamed Corn*

Thursday
Cinnamon French Toast Bake*
Sausage Links

Friday
We are going out to dinner w/ friends.

*New Recipes
Links to Recipe on Blog

Sunday
Stuffed Acorn Squash*
Baked Pineapple

Monday
Sloppy Joes
Green Beans
Mac n Cheese

Tuesday
Barbecued Pork Chops
Fried Cabbage and Noodles
Applesauce

Wednesday
Meatloaf
Mashed Potatoes
Skillet Creamed Corn*

Thursday
Cinnamon French Toast Bake*
Sausage Links

Friday
We are going out to dinner w/ friends.

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Retro Supper

Today's recipe is another one that has technically appeared on EMM...but long before most of you were here. One that I am "re-blogging" both so more of my readers can enjoy it; and also because my food photography skills have grown by leaps and bounds, and sometimes looking at those old photos literally makes my eyes hurt. 

I remember stuffed peppers being a huge treat when I was growing up. They were actually something we usually only had when my Grammy was visiting from Pennsylvania, and that was only once per year! Ironically enough though, their annual visit always happened about this time. The first weekend of October is when her and Popeye (that was what we called Grandpa) would make the 6 hour drive to visit for about a week. Why did they always come then? Well, because my dad's birthday (their youngest child) is October 2nd! So when I decided to re-share this recipe, it seemed only appropriate to do so now.

When I first decided I wanted to make these myself, I truly thought they were going to be complicated and time consuming. Well, thankfully they were much harder in my head than in reality. They could not be easier, and are even convenient for a weeknight supper! The oven almost does all the work for you. They are comforting and delicious, reminding us of our childhood. Perfect for a autumn evening supper. 

If you think stuffed peppers aren't something you can enjoy during the week, think again. This simple recipe proves a retro, scrumptious supper is 100% doable even on the busiest of days.

Easy Stuffed Peppers 

1 lb. ground beef

4 large green peppers

3/4 c. chopped onion

1/4 c. uncooked instant rice

3 TBS ketchup, divided

1 tsp. oregano, divided

1 (14.5 oz) can Italian stewed tomatoes

Salt and Pepper to taste

Preheat oven to 350. Cut tops off peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 TBS ketchup, 1/2 tsp oregano, salt and pepper. Mix lightly, but well. Spoon equal amount of beef mixture into each pepper. Place in 8x8 inch square baking dish. Combine tomatoes, remaining ketchup and oregano; pour over stuffed peppers. Cover tightly w/ foil. Bake for 1 1/2 hours. 

Shared on The Country Cook Oct. 4, 2013

Peppers at Very Good Recipes

Today's recipe is another one that has technically appeared on EMM...but long before most of you were here. One that I am "re-blogging" both so more of my readers can enjoy it; and also because my food photography skills have grown by leaps and bounds, and sometimes looking at those old photos literally makes my eyes hurt. 

I remember stuffed peppers being a huge treat when I was growing up. They were actually something we usually only had when my Grammy was visiting from Pennsylvania, and that was only once per year! Ironically enough though, their annual visit always happened about this time. The first weekend of October is when her and Popeye (that was what we called Grandpa) would make the 6 hour drive to visit for about a week. Why did they always come then? Well, because my dad's birthday (their youngest child) is October 2nd! So when I decided to re-share this recipe, it seemed only appropriate to do so now.

When I first decided I wanted to make these myself, I truly thought they were going to be complicated and time consuming. Well, thankfully they were much harder in my head than in reality. They could not be easier, and are even convenient for a weeknight supper! The oven almost does all the work for you. They are comforting and delicious, reminding us of our childhood. Perfect for a autumn evening supper. 

If you think stuffed peppers aren't something you can enjoy during the week, think again. This simple recipe proves a retro, scrumptious supper is 100% doable even on the busiest of days.

Easy Stuffed Peppers 

1 lb. ground beef

4 large green peppers

3/4 c. chopped onion

1/4 c. uncooked instant rice

3 TBS ketchup, divided

1 tsp. oregano, divided

1 (14.5 oz) can Italian stewed tomatoes

Salt and Pepper to taste

Preheat oven to 350. Cut tops off peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 TBS ketchup, 1/2 tsp oregano, salt and pepper. Mix lightly, but well. Spoon equal amount of beef mixture into each pepper. Place in 8x8 inch square baking dish. Combine tomatoes, remaining ketchup and oregano; pour over stuffed peppers. Cover tightly w/ foil. Bake for 1 1/2 hours. 

Shared on The Country Cook Oct. 4, 2013

Peppers at Very Good Recipes

reade more... Résuméabuiyad

Apple Cider Chicken

Since it's technically fall, or autumn, whichever you prefer, I thought I would post a fall-ish recipe. Two of my favorite things in fall are pumpkin donuts and apple cider. Although there are no donuts to be seen here, this is a lovely recipe for using apple cider in a savory application. It's a new treatment for chicken which is perfect for this time of year.

I used chicken tenders for this instead of chicken breasts, but use whatever you prefer. In a large skillet, heat the oil and 1 tablespoon of butter over medium high heat. Season the chicken breasts with salt and pepper, then add to the skillet and sear until golden, about 4 minutes.

Turn and sear the other side,

then remove from the pan. Add the remaining butter to the pan,

then add the onions and apple. Sprinkle with salt, thyme,

and garlic.

Add bay leaves and saute until the apple and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes.

Add cider

and bring to a boil, being sure you scrape up any bits of browned meat on the bottom of the pan.

Return the chicken to the pan,

cover the pan, and let simmer 10-12 minutes or until chicken is cooked through.

Remove the bay leaves, then transfer the chicken and apples to a serving dish.

Welcome, fall!

One year ago: Apple Crisp
Two years ago: Breakfast Couscous
Three years ago: Carrot Cherry Bread
Four years ago: Northwoods Bean Soup

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


Apple Cider Chicken

2 Tbsp. olive oil
2 Tbsp. butter
4 boneless, skinless chicken breasts (or equivalent tenders)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Gala apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
1/2 tsp. salt
2 tsp. thyme
2 bay leaves
2 Tbsp. flour
1 1/2 cups apple cider

Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining tablespoon of butter and onion, apple, garlic, salt, thyme, bay leaves. Saute until apple and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Place chicken back into pan, add cider and bring to a boil. Reduce heat; cover and simmer until chicken is cooked through, about 10-12 minutes. Serves 4.

Since it's technically fall, or autumn, whichever you prefer, I thought I would post a fall-ish recipe. Two of my favorite things in fall are pumpkin donuts and apple cider. Although there are no donuts to be seen here, this is a lovely recipe for using apple cider in a savory application. It's a new treatment for chicken which is perfect for this time of year.

I used chicken tenders for this instead of chicken breasts, but use whatever you prefer. In a large skillet, heat the oil and 1 tablespoon of butter over medium high heat. Season the chicken breasts with salt and pepper, then add to the skillet and sear until golden, about 4 minutes.

Turn and sear the other side,

then remove from the pan. Add the remaining butter to the pan,

then add the onions and apple. Sprinkle with salt, thyme,

and garlic.

Add bay leaves and saute until the apple and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes.

Add cider

and bring to a boil, being sure you scrape up any bits of browned meat on the bottom of the pan.

Return the chicken to the pan,

cover the pan, and let simmer 10-12 minutes or until chicken is cooked through.

Remove the bay leaves, then transfer the chicken and apples to a serving dish.

Welcome, fall!

One year ago: Apple Crisp
Two years ago: Breakfast Couscous
Three years ago: Carrot Cherry Bread
Four years ago: Northwoods Bean Soup

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


Apple Cider Chicken

2 Tbsp. olive oil
2 Tbsp. butter
4 boneless, skinless chicken breasts (or equivalent tenders)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Gala apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
1/2 tsp. salt
2 tsp. thyme
2 bay leaves
2 Tbsp. flour
1 1/2 cups apple cider

Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining tablespoon of butter and onion, apple, garlic, salt, thyme, bay leaves. Saute until apple and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Place chicken back into pan, add cider and bring to a boil. Reduce heat; cover and simmer until chicken is cooked through, about 10-12 minutes. Serves 4.

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

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

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

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

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

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

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

Shared on The Country Cook Oct. 4, 2013

Asian at Very Good Recipes

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

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

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

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

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

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

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

Shared on The Country Cook Oct. 4, 2013

Asian at Very Good Recipes

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

reade more... Résuméabuiyad

Modernize Your Dining Experience {A Review of Knork Flatware}

Most of us probably don't pay much attention to the flatware we use every day in our home during our meals. For most of us, as long as it gets the food from our plates to our mouths, we're okay with how it looks and feels. But that is about to change, with Knork Flatware.

Founded by Michael D. Miller, Knork Flatware was formed with a hope and vision of creating and producing products to aid in the chaos of today's on-the-go society. Knork seeks to enhance the dining experience by integrating a fork with the functionality of a knife built in. This concept has modernized flatware, producing the flatware of today...and tomorrow.

Knork Flatware has proven to be a dinner plate's best companion and ultimate game changer for the art of dining. Once you wrap your hand around a knork you'll wonder how you ever had dinner without one. We are talking about stainless steel flatware that is dishwasher safe! 

The Knork Flatware set also features the finger platform and balanced design so that each piece in the setting is slightly heavier than your average flatware, creating a more stable, balanced utensil.  Its smooth contoured handles are highlighted with a beautiful matte or glossy finish, adding a stylish addition to your table.  

Used in many acclaimed restaurants around the country, Knork can now also be seen on this season of  Bravo's Top Chef premiering Oct. 2, 2013!

So, add some function and style to your dinner table today with Knork Flatware, your hands will be so happy you did!

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

Most of us probably don't pay much attention to the flatware we use every day in our home during our meals. For most of us, as long as it gets the food from our plates to our mouths, we're okay with how it looks and feels. But that is about to change, with Knork Flatware.

Founded by Michael D. Miller, Knork Flatware was formed with a hope and vision of creating and producing products to aid in the chaos of today's on-the-go society. Knork seeks to enhance the dining experience by integrating a fork with the functionality of a knife built in. This concept has modernized flatware, producing the flatware of today...and tomorrow.

Knork Flatware has proven to be a dinner plate's best companion and ultimate game changer for the art of dining. Once you wrap your hand around a knork you'll wonder how you ever had dinner without one. We are talking about stainless steel flatware that is dishwasher safe! 

The Knork Flatware set also features the finger platform and balanced design so that each piece in the setting is slightly heavier than your average flatware, creating a more stable, balanced utensil.  Its smooth contoured handles are highlighted with a beautiful matte or glossy finish, adding a stylish addition to your table.  

Used in many acclaimed restaurants around the country, Knork can now also be seen on this season of  Bravo's Top Chef premiering Oct. 2, 2013!

So, add some function and style to your dinner table today with Knork Flatware, your hands will be so happy you did!

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

reade more... Résuméabuiyad