Archive | Recipes RSS feed for this section

What’s for Dinner Wednesday: Loaded Baked Potato Salad

30 Jul
As a lover of loaded baked potatoes with bacon and cheese, I loved this recipe!

As a lover of loaded baked potatoes with bacon and cheese, I loved this recipe!

Potato Salad: a summertime menu staple.

Do you love it? I love it.

I love that and a good old pasta salad in the summer.

When I saw a recipe from Caramel Potatoes, one of my favorite recipe blogs, for Loaded Baked Potato Salad, I was totally inspired.

Bacon + Cheddar = two of my favorite savory add-ons and mix-ins. It sounded good! It sounded like my favorite kind of loaded baked potato.

I decided that the next time we made a potato salad, we’d do our own version of the Caramel Potatoes recipe, by adding on some shredded cheddar cheese and crumbled cooked turkey bacon. As you’ll see in their original recipe here, you can do a zesty Ranch flavored potato salad, or you can do as we did and just add the toppings. Our potato salad has mayo and hard boiled eggs in it, so I felt that the zesty flavorings might not be a good fit with our ingredients and I kept it simple.

When I think summertime, I think potato salad!

When I think summertime, I think potato salad!

We brought our side dish to a potluck party held near the water on a perfect summer evening and it got positive reviews, although some said they preferred a traditional, plain potato salad rather than a loaded potato salad.

So I’m now curious! What’s your opinion? Are you a traditional potato salad person or would you walk on the wild side and load it up a bit? What goes in your potato salad? Are you a mayo person or is there some other ingredient that you choose to use instead? Do you use red potatoes or something else?

Feel free to leave me a comment with your own potato salad secrets!

In the meantime, hope you’ll hop on over to the Caramel Potatoes blog and take a look at their recipes! I always find their recipes to be delicious and inspiring!

Peanut Butter Nutella Swirl Cookies from Erica’s Sweet Tooth

28 Jul
Erica's cookies were a perfect addition to our Concert on the Beach dessert menu!

Erica’s cookies were a perfect addition to our Concert on the Beach dessert menu!

Each summer there are several traditions that we look forward to, and the summer isn’t complete unless we’ve participated in these traditions.

One such tradition is the annual Concert on the Beach: an ocean-side philharmonic orchestra concert. Part of the lure of this event, other than the stunning scenery and amazing musical performance, is the fact that it’s been taking place for almost 40 years and of those almost 40 years I’ve been to almost all of them, and my children have never missed one in their lives yet. When we lived out of state, we traveled home for this concert, it means that much to us.

Another lure of this event is the fact that we attend the concert (which is free) with a lot of our family and friends. It’s hugely attended by thousands of people and you bump into people all night long. “Everyone” goes to the Concert on the Beach.

Each summer as the date of the concert gets closer, we begin to plan our menu. Everyone brings a little something until we have compiled a huge potluck dinner spread which we’ll eat on the beach. As the sun sets and the moon appears, we transition from dinner to dessert, and each year I am “on” for bringing a dessert, as it’s my favorite part of the meal. Each year I try to think of something special, something unique, and something new to try out as my dessert contribution for the concert.

This year I had come across a recipe from the blog, “Erica’s Sweet Tooth,” a recipe for Peanut Butter Nutella Swirl Cookies.

Really, Peanut Butter and Nutella in a cookie?? What’s not to love? I decided to give these cookies a try for the concert. And, having faith in a good ingredient combination, I doubled the recipe. I’m so glad I did! These cookies were awesome!! I am putting Erica’s recipe below, just as she has it on her blog. You can see my cookies pictured above. They look amazing right??

I did substitute I Can’t Believe It’s Not Butter for the unsalted butter, but otherwise my ingredients were the same as she has them here.

Our view of the sunset and Super Moon from our seats in the sand as we watched the Concert on the Beach this year.

Our view of the sunset and Super Moon from our seats in the sand as we watched the Concert on the Beach this year.

PEANUT BUTTER NUTELLA SWIRL COOKIES FROM ERICA’S SWEET TOOTH

Ingredients:

1/2 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp salt
1-3/4 cups all purpose flour
1/4 cup Nutella

Directions:

Preheat oven to 350 degrees.

In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

Add in the egg and vanilla and beat until well combined.

In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.

Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly.

Bake until the edges are lightly browned, about 8-10 minutes.

Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

The view of the audience behind us. People listening and enjoying as far as the eye can see, in all directions.

The view of the audience behind us. People listening and enjoying as far as the eye can see, in all directions.

Nutella Banana Swirl Muffins

19 Jul
We've made these muffins at least three times since we first saw the recipe online!

We’ve made these muffins at least three times since we first saw the recipe online!

You know how much I love muffins. I’m always on the hunt for a new muffin recipe to try out. My family likes them too.

Add that to the fact that I love Nutella, and they do too, and that makes this muffin recipe from The Novice Chef absolutely perfect. A friend of mine posted it online and tagged me in the post; a list of tons of Nutella recipes all in one spot. This recipe was just the first one, just the tip of the Nutella iceberg.

My usual routine on most Saturday nights is to make a batch of muffins for us to grab and go on Sunday mornings before church. It seems to work well and these muffins were a great addition to my ever-growing list of muffin recipes for our Sunday mornings.

These muffins were also easy enough to make that one afternoon Caroline made them herself. That’s always a good sign: when someone can make the muffins for me!

So if you’re a muffin lover yourself, and a lover of Nutella, I highly recommend that you give these a try! In my opinion, the addition of bananas to the recipe makes it even better…healthier!! It calls for four, and I’ve used as few as three. I also found that using a steak knife for the swirling instead of a toothpick is easier. The batter and the Nutella are thick and a knife holds up better for a great swirl.

And finally, this recipe makes 18 muffins. For a family of 5, that’s excellent. Muffin recipes that yield a dozen are good, but those that yield 18 are better!!

**We omit the pecans when we make them, but I’m sure they’d be delicious with them too!**

Imagine waking up to these on your Sunday morning?

Imagine waking up to these on your Sunday morning?

Nutella Banana Swirl Muffins from the Novice Chef

Yield: 18 muffins

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup chopped pecans
nutella

Directions:

Preheat oven to 350°F. Line muffin pan with liners.

In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.

In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fold in pecans.

Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.

Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

Serve warm or store in an airtight container until ready to serve.

 

 

What’s for Dinner Wednesday: Frogmore Stew

9 Jul
Frogmore Stew: I couldn't get enough of it!

Frogmore Stew: I couldn’t get enough of it!

I’d like to start this post with, “Well, at least I loved it.”

And now I’ll continue from there, with my disclaimer out there.

I’ve mentioned it before, but I’ll mention it again: I have a seafood allergy. It’s not all seafood, but it’s a lot of seafood: clams, oysters, scallops, calamari, mussels. It’s class two of shellfish, the mollusks. It’s also a relatively new allergy. I grew up eating all of the above, but only began reacting to the seafood in the past five or so years.

It really, really stinks. It stinks even more, I think, because I know what I’m missing. I can taste those foods in my mind. I crave them.

As a native New Englander, it’s an awful allergy to have, and in the summertime it’s particularly really awful. Seafood is everywhere and it’s particularly prominent in the summertime. It’s the thing to do, the post-event treat, or the event itself, as in a good, old-fashioned clam boil.

A clam boil traditionally is where you cook the clams, the corn, the potatoes, the onions, the white fish, saugy hot dogs, everything all together and then you eat it. The smell is to die for if you love seafood the way I do. The taste is even better. You often pair it with some white clam chowder, and some golden fried clam cakes. Clams, clams, clams.

I miss clam boils.

That’s why, when I saw this recipe come across my Facebook timeline for something called Frogmore Stew, I had to have it. I tagged my husband: “I can eat this,” I said. It didn’t have clams. It had shrimp, which I can have, and kielbasa, which we like and then the usual corn, potatoes, onions etc. I wanted it instantly. **The recipe that I have linked here may not be the exact one that came across my page because the one I saw go by had kielbasa as the ingredient, whereas this one has sausage but you could substitute kielbasa. I couldn’t find the original post on my page that I’d shared when I looked back to type this post. Everything else is the same, however.**

And, the good husband that he is, I had it for dinner that same night. He made the whole thing, just for me.

I was in heaven.

I will say, as I alluded in the beginning of this post: I was the only one.

According to my husband, a true clam boil is better.

Well, of course.

My kids had a variety of reactions from “Can I just make myself a bagel?” to “Where’s the cocktail sauce?” to “I’ll have just corn and kielbasa please.”

But, I honestly didn’t care. I was so happy to have a version of a clam boil type of dinner that had almost all the ingredients, the same aroma, and wouldn’t put me down for the count, that I really didn’t care who else loved it as much as I did.

So, my recommendation? I’d totally make it and eat it again. I have friends who also said they made it and loved it in and around the same time that I did, so it wasn’t just me!

If you like all the ingredients in the recipe and you’re looking for a new and different twist on a traditional New England clam boil as I was, I highly recommend you try this one!

 

 

Fun Friday: So Many Strawberries!

4 Jul
What to do with more than ten pounds of strawberries?

What to do with more than ten pounds of strawberries?

We went strawberry picking!!

I had not been strawberry picking since I was a child. Each year it seems, we’d miss the season between the end of school and the start of summer. This year, when a friend posted her picture of her strawberries on Facebook, I decided that I was going to go that same week. I knew my kids would love it and I knew there was lots that I could do with fresh-picked strawberries.

We went on a beautiful, picture-perfect day. There were just a few clouds in the sky, the sun was bright and the temperature was an even 75 degrees; not too hot, not too cold. We couldn’t have asked for a better day.

Within an hour we had picked a basket full of strawberries. I was beyond excited!

As we drove home, I began to consider that full basket of berries that was sitting in the back of my car. I could smell them.

I started to think of all the things I wanted to do with all those berries. I knew that although it seemed like there would be a never-ending supply, I’d have to be strategic and prioritize because eventually they’d run out. I also knew that the berries were fresh and “ready,” which meant they’d turn quickly. I only had a day, two at most, to make use of them.

Right off the bat when I got home, I sliced the berries and put sugar and orange juice on them for strawberry shortcake. I used this recipe from Taste of Home for my biscuits and my berries, but I did add more sugar to my biscuits after taking a quick taste of the batter. I like mine sweet! That would be our dessert for that very night.

This recipe from Caramel Potatoes was so delicious!

This recipe from Caramel Potatoes was so delicious!

Next, I started prepping a dessert recipe I’d seen just days before, on the Caramel Potatoes blog for Strawberry Crumble Pie. I get their email every day and the recipe for the pie looked right up my alley. I happened to have a pie crust in the freezer and I now had plenty of berries.

The pie chilled overnight and we cut into it the next night for dessert. It was amazing!

From there, I needed to think ahead. I knew that part of my goal was to have plenty of berries on hand frozen for smoothies, since that’s something we use a lot of all year long. I had no idea the best way to freeze them, so I Googled how to freeze fresh-picked strawberries and found simple instructions for freezing both whole and sliced from Taste of Home, once again. I decided to do both. The whole would be for smoothies, and the sliced would be for a future strawberry compote, maybe even on July 4th for our breakfast!

The following day I picked one more recipe that I wanted to make as I tried to stretch my berries just a little further: my mother in law’s recipe for Strawberry Bread, one which has always been a favorite of mine. I love that it makes two breads, and we usually freeze one and eat one. This time I put chocolate chips in the one we ate that day and left them out of the one we froze.

There are so many things you can do with strawberries, and the summertime is the very best time to do them. Although picking season is just about done for strawberries, eating season can be all year long between using frozen and fresh, if you can find them. Now that we’ve frozen some, we’ll have the taste of summer once again in the fall or winter, if we can hold off that long!

If you’re looking for additional strawberry recipes, you can find several more here on my blog, just by searching Strawberries in the search bar. There are recipes for desserts, breakfasts, shakes and even a strawberry salad!

And then, before we know it, it’ll be blueberry picking season!

What’s for Dinner Wednesday: Tortellini, Shrimp and Tomato Soup

25 Jun
Sometimes impulse shopping can be good!

Sometimes impulse shopping can be good!

Grocery shopping on an empty stomach…never a good thing. Grocery shopping with a bunch of kids who all have empty stomachs, also not a good thing.

At least, not usually.

At the end of the school year, the kids and I were power walking through Aldi’s, trying to pick up a few things to get us through the next bunch of days, but we were all hungry. There was lots of, “Can we get this? Oh…we haven’t had this in a while, can we get it….Oh Mommy I LOVE these, can we get them,” I’m sure you know how it goes.

I mostly said no to many of the requests unless it was something I knew we actually needed. I try to keep my big grocery trip to a paycheck week only, and I knew that this could quickly get out of hand if I didn’t keep my kids’ requests to a minimum.

However, one of the requests I said yes to was my daughter’s plea for Tortellini. We hadn’t had it in a while, I did need some meal fillers, and it looked good just in the packaging because it was tri-colored pasta.

We threw not one, but two bags in the carriage and moved on. We passed the frozen shrimp section next. I love putting shrimp and pasta together so I threw one bag of that in the carriage also.

I wasn’t sure what I would be doing with the items I was purchasing, but I couldn’t wait to get home and do Google search and see what came up. I didn’t just want to do plain old pasta and sauce. I’d done that in a pinch too many times this school year.

Sure enough, my Google search led me to a great recipe for Tortellini Tomato Soup. I knew I could add shrimp to that without a problem. Funny enough, one of my other daughters had been begging me to find a recipe for Tomato Soup that could equal the sample we’d had earlier this winter at Whole Foods. At $4.99 for a small jar it was a once-only treat for us, and I’d promised to find her a recipe to equal it or surpass it.

The recipe I found, from Two Peas and Their Pod.com, was great. It didn’t take long to prepare and it had easy ingredients. I knew that I could throw the shrimp into the mix without a problem.

The soup looked amazing as it cooked. Cooking time didn't take very long at all and the ingredients were simple.

The soup looked amazing as it cooked. Cooking time didn’t take very long at all and the ingredients were simple.

In my house there are such a wide variety of tastes that it’s hard to please everyone. I knew that this recipe had the potential to work for everyone. I could separate some of the soup before throwing in the pasta and shrimp, for those who wanted just plain tomato soup. Then, anyone who wanted tortellini and shrimp in theirs could have it (me) and anyone who wanted one or the other could do that too. There was definitely something for everyone with this recipe.

I also threw the ingredients into my bread machine, a newly rediscovered toy this year, to make a French Bread to go along with our soup. The recipe on Two Peas and Their Pod showed the soup with a nice crusty bread, and I couldn’t get that image out of my mind when I was prepping my meal.

It turned out to be a fabulously delicious dinner, and everyone was happy. I had enough leftovers of both the plain soup and the loaded soup to have lunch for a couple of days, and the bread was the perfect accompaniment to the meal. The use of Greek nonfat yogurt in the recipe made it ideal for our family’s dietary needs, as we have to stick to a pretty lowfat diet as much as possible. The soup was still just as creamy as it would have been had we used a heavier cream.

I definitely would make this soup again, and I did indeed keep my promise of finding my daughter a soup that’d match the one she’d sampled in Whole Foods, and for a fraction of the cost of one small jar in their store.

I have copied the recipe from Two Peas and Their Pod below, just as they have it on their site. I encourage you to pop on over to their site as well, they have lots of great recipes on there. This is not the first time I’ve visited it myself!

I was essentially able to make two soups with one recipe: one loaded with tortellini and shrimp, and one creamy tomato soup.

I was essentially able to make two soups with one recipe: one loaded with tortellini and shrimp, and one creamy tomato soup.

TWO PEAS AND THEIR POD CREAMY TOMATO TORTELLINI SOUP

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni)
Grated Parmesan cheese and fresh basil, for garnish, optional

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.

2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.

3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.

Fun Friday: Peach Cobbler from GirlsGoGames.com

20 Jun
After a long, hard day, this was a great dessert to come home to, thanks to Liz.

After a long, hard day, this was a great dessert to come home to!

This was a long, tough school year. Lots of hard work, lots of time and schedule commitments. Oftentimes our kids, just like lots of other people’s kids, could be found on some device or other during their downtime, if they happened to have any. They’d make Video Star videos to their favorite songs, play a game or chat with friends.

I was surprised however, when one day my daughter approached me asking if she could make a recipe from GirlsGoGames.com. I didn’t even realize Girls Go Games had recipes. I wasn’t even sure if they were real, doable recipes or not, but when I took a look, they were. The site listed tons and tons of recipe ideas, complete with ingredients and directions.

I immediately said yes, we definitely could do that. We chose a peach cobbler, an easy recipe which used canned peaches, even though I’m sure you could substitute fresh if you had them. It wasn’t quite peach season here yet, so we were going with the canned option.

Having the ingredients here at the house, now that was another story. It turned out that we were low on lots of stuff and and there wasn’t one recipe on that particular day, that we had everything for. We had to put our baking plans on hold temporarily until I picked up a few things we needed.

Sunday turned into Monday, and Tuesday and Wednesday, and you know how the days fly by.

“Mom, WHEN can we make my recipe from Girls Go Games????” she asked.

I didn’t really have an answer. There wasn’t time to do it when I was home, at least not for a few more nights until the next weekend arrived.

However, one night while I was out, I got a text from home. The text contained a photo of a bubbling peach cobbler coming right out of the oven at that very moment, courtesy of my daughter and my husband, who helped her make it that night.

“I’m on my way home!” I wrote back, as I thanked him profusely for taking over the cooking project for me.

SUCH a good dad.

I arrived home, just in time to be handed a pretty plate of cobbler with vanilla ice cream on top.

It was amazing. So delicious, I was shocked. I couldn’t believe such a great recipe that was kid-friendly could come from an online kids’ game site. It was definitely a keeper.

My kids work hard and they play hard, and I don’t mind giving them down time ever. I think they need it as much as I do. They read a lot but they’re also on their devices a lot too. It was nice to know, at least this time around, that it wasn’t just mindless time spent staring at a screen. Although I don’t mind them having that kind of down time on occasion too, it was great to see that their screen time turned into a delicious treat for all of us.

I’ve linked over to the recipe twice in this post. If you have a daughter who likes games and likes to cook, you can have them check out the site, and maybe one day you’ll come home to a yummy dessert at your house too!

Hot and bubbly, this recipe was definitely a keeper!

Hot and bubbly, this recipe was definitely a keeper!

 

Fun Friday: New blender review and recipe

13 Jun
A new blender for all our delicious smoothies!

A new blender for all our delicious smoothies!

You know you’ve been married a long time when a new blender in the house is super-exciting news.

We used to have a blender that we’d had for years and years. It did a decent job and it got quite a bit of use in our kitchen. However, it couldn’t really handle ice, especially when we wanted smoothies, and it was extremely loud when we used it with ice. It didn’t matter though, we kept on using it. If it’s not broken, as they say, don’t fix it.

Well, that philosophy worked until the day smoke came out of the old blender during a smoothie-making session. My husband was making the smoothies and he called out to me from the kitchen.

“I think the blender’s dead,” he said.

“If it’s that black stuff that shows up after you use it, it always does that, it’s fine,” I said.

“And does it always have smoke coming out of it?” he asked.

“The blender’s dead,” I said.

What a bummer: Time to buy a new blender, just a few weeks after our toaster-oven had also passed on into the world of over-used appliances.

But, on the bright side: Yay!!! I get to go blender shopping!!!

I decided that this time, I would shop with purpose. I wanted an affordable blender that could handle the blending of ice and frozen fruits which are so often the ingredients in our cool, refreshing smoothies.

As I wandered through Target one day, the Ninja blender caught my eye. It caught my eye because it had one of those great little red Target signs that alerts you to the fact that not only is something on sale, but you also got a gift card with its purchase.

In this particular case the blender I was looking at was on sale for $139 and you received a $25 Target gift card back with the purchase. Additionally, I am a Red Card carrier, which means I get an additional 5% off of my purchases all the time. The Red Card can be a debit card or a credit card, and ours is a debit card so our purchases still come out of our checking account.

I examined the blender box. It was an 1100 watt blender. It came with not one, but TWO travel-sized cups that fit right on top of the blender so that you blend right into them, cover and you’re good to go. The blender had three speeds as well as a Pulse button, which I never truly understand the purpose of, but it must be important so it’s good that it was there. It had a pour spout on the big blender pitcher, which I loved and it was easy to take apart and clean.

Best of all: it was advertised as being powerful enough to take on ice.

Frozen strawberries gave this smoothie a nice frozen consistency and the blender had no trouble with the frozen fruit.

Frozen strawberries gave this smoothie a nice frozen consistency and the blender had no trouble with the frozen fruit.

That’s really all I needed to see. That and the gift card special and I was sold.

On my way out of the appliance section I swung by the frozen fruit case and grabbed a bag of frozen strawberries. I could already envision a delicious smoothing coming together in our new blender that very afternoon.

Once we got the blender open and out of the box, I was really able to see some neat features on the new blender, things that I loved that I didn’t even knew were priorities.

I loved that the cover of the blender locks on and needs to be released to come off. I loved that the cover has a pour spout that opens and closes.
I loved the single-serve shake options. I loved that the measuring markings on the blender were in dark print. My last blender had a glass pitcher and the markings were raised glass so they were hard to see.

Best of all, our smoothies have been delicious.

The smoothie above has the following ingredients in it:

Two bananas

1/3 cup Nutella

1 pkg. frozen strawberries (I used 16 oz.)

about 4 cups of skim milk

This smoothie was delicious and had a decent amount of fruit in it for an after school snack!

We’ve also done chocolate/peanut butter/banana/vanilla low-fat yogurt smoothies and even a couple of “adult beverage” “smoothies” for a Memorial Day cookout we hosted. The blender has been great. It’s quieter than our old blender when we use ice and so far, no smoke, no black “stuff.” My husband has utilized the single-sized option several times and takes his smoothie to work with him in the car.

This is definitely a product I’d recommend to others. The price-point was good for our budget and the gift card helped us out too. If you’re in the market for a new blender I encourage you to consider the Ninja blender as an option! Although I have not been compensated by Target or Ninja for this review, I am so pleased with the product, I thought I’d share my opinions and experiences with you.

From after school snacks, morning breakfast to go, and adult beverages, this blender has been a great addition to our appliance family!

From after school snacks, morning breakfast to go, and adult beverages, this blender has been a great addition to our appliance family!

 

What’s for Dinner Wednesday: Kielbasa and Cabbage

11 Jun
This meal was tasty and a good way to combine a lot of things I had on hand.

This meal was tasty and a good way to combine a lot of things I had on hand.

You know how it is this time of year. Crazy, crazy, crazy busy. Some weeks I don’t get to plan out a menu of meals for the week. Some weeks I don’t get to do a “big shopping” at the start of the week either, and I’m left to pick up things as I need them on the run, or to make meals with whatever I’ve got on hand.

Today’s meal is a combination of all of those situations. I hadn’t done a menu for the week. I hadn’t done a big shopping. I was hurriedly picking up things as I went along, between runs here there and everywhere.

That’s why I mistakenly grabbed a head of cabbage one week instead of a head of lettuce.

That’s a whole lot of cole slaw, and it’s not really close to St. Patrick’s Day either.

That’s why early one afternoon, I was now Googling “kielbasa and cabbage recipes” one day, as I tried to make a meal with whatever I had left in the house: a single package of turkey kielbasa, a head of cabbage, and a bag of egg noodles.

Our go-to site, Allrecipes. com had a good recipe for Kielbasa and Cabbage that looked doable and not too crazy with things my kids wouldn’t like. It called for simple ingredients and looked quick. It would also allow us to use up half the head of cabbage. I decided we’d try it. The only difference I’d make would be to serve it over the egg noodles we had rather than over white rice.

The recipe was tasty and well-received by my family and I used up half my cabbage and my single package of kielbasa. It also gave us a different kielbasa recipe to try, which was a nice change. There was none left of the main dish and really, only some of the noodles remained.

Below is the recipe as it appears on AllRecipes.com.

KIELBASA AND CABBAGE
INGREDIENTS

  • 1 teaspoon olive oil

  • 1 large onion, cut into rings
  • 1 medium head cabbage, sliced into strips
  • 1 pound kielbasa sausage, sliced
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons Worcestershire sauce

DIRECTIONS

Heat the oil in a skillet, and cook the onion and cabbage until tender.

Place kielbasa over cabbage.

Season with Cajun seasoning, pepper, salt, and Worcestershire sauce.

Reduce heat to low, cover, and cook 20 minutes, stirring occasionally.

*We served ours over cooked egg noodles.*

Fun Friday: Baked Oatmeal: It’s not just for breakfast

6 Jun
100_3245

I’d eat this for breakfast, lunch or dinner!

ORIGINALLY POSTED MAY 10, 2013: The other day I came across a great new recipe for baked oatmeal. It was on Skinnytaste.com, a blog I follow on Facebook. I love all kinds of oatmeal from steel cut to overnight to baked.

This recipe also had a fruity combination that I love: strawberry and rhubarb. I didn’t have rhubarb, but I noticed that it had bananas in it, and strawberry and banana is another top favorite combination of mine so I decided to make it without the rhubarb.

Besides the fact that I skipped the rhubarb, the other thing about this recipe is that I made it as an after school snack, not for breakfast! It was so good, and everyone had seconds, everyone loved it and there was very little left over.

I would definitely make this recipe again and if I had rhubarb, I’d throw it in there, but it was also fine without!

Without further ado, here, from the Skinnytaste Blog
For the fruit filling:

  • 2 1/2 cups strawberries, hulled and quartered
  • 3/4 cup rhubarb, cut into 1/2-inch pieces
  • 1 medium ripe banana, sliced thin
  • 1 tbsp cornstarch
  • 1/3 cup honey
This snack was quick to put together with simple ingredients.

This snack was quick to put together with simple ingredients.

For the Oats:

  • 1 cup uncooked quick oats (use GF oats if Gluten Free)
  • 1/3 cup slivered almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp honey
  • 3/4 cup fat free milk (or any milk you desire)
  • 1 large egg
  • 1 tsp vanilla extract

DIRECTIONS
Preheat the oven to 375° F.  Lightly spray a 9 x 9″ ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Follow

Get every new post delivered to your Inbox.

Join 596 other followers