Elliott Crafty Creations: Tasty Tuesday

Showing posts with label Tasty Tuesday. Show all posts

Fall is here and a change of season means a change of favorite recipes in my kitchen. It's time to enjoy the last of what's in season at your local farmer's market and start serving heartier recipes. My family is starting to feel the cold here as the Midwest starts to get prepared for the coming winter. For this week's Tasty Tuesday I thought I would share a few of my favorite fall recipes that I have pinned in my Culinary Inspiration board on Pinterest that I can't wait to try. Enjoy!

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Iowa Girl Eats has a 15 minute tomato basil soup with cheese tortellini that I can't wait to make for my kids. We can't get enough tortellini around here.

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Miriam at Eat Good 4 Life shares this recipe for Creamy Pumpkin Pasta . I am a fan of pumpkin but usually in sweeter recipes. I think this fall is the time to start experimenting in the savory direction.

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Chickpea Tomato Minestrone Soup at Vegetarian Adventures just looks amazing for starters. I am a big fan of chunky tomato based soups and this one definitely fits that bill. It also might actually get me to eat more greens.

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Sweet Potato and Edamame Shepherd's Pie from Veg Kitchen is a great twist on a family favorite. I would never have thought to add edamame to this dish. Shepherd's pie is on the top of my comfort food list so I knew I just had to give this a try.

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Crock pot Quinoa Chili from Everyday Reading is a recipe that makes a casual dinner at home so easy. It's a set it in the slow cooker and forget it for 6 - 8 hours kind of meal that the whole family would love. Quinoa also makes it hearty and full of healthy protein.

What are some of your favorite fall recipes you can wait to whip up for your family this month?

Our hosts for Tasty Tuesday are

Nap Time Creations, Anyonita Nibbles, and Full Time Mama

Our host for Two Cup Tuesday is Pint Sized Baker

Our host for Handmade Tuesdays is Lady Bug Blessings
Our Host for Anti-Procrastination Tuesday is New Nostalgia

I love the combination of shrimp and pasta together. It's just heaven in a bowl to me. I have recently begun experimenting with this combination in my own kitchen. I don't understand why I waited so long. I guess I was a little intimidated so I shied away from even attempting this delicious dish.

Well, that is a thing of the past. This is so easy and takes so few ingredients. Most of it comes from your pantry and freezer which makes last minute meal preparations a snap. I have pulled this out several times in the last few months and haven't been disappointed yet.

Once you master the basics there are so many creative ways to spice up this recipe. You could add pesto, garden vegetables, lemon, a little butter and more garlic for something that resembles more of a scampi. The sky's the limit.

Recipe: Angel Hair Pasta with Garlic Tomato Shrimp

Ingredients:
1 lb Angel Hair Pasta - more or less, depending on who's coming to dinner
2 Tbs of Extra Virgin Olive Oil
A dash of Red Pepper flakes
6 -8 Garlic cloves, minced
1 lb Medium Shrimp, deveined and tails removed
1 can of Chopped Tomatoes
1 Tbs Italian Seasoning
Parsley, fresh minced or dry
Fresh Ground Pepper and Salt to taste

Directions:
1. Cook the angel hair pasta according to the package directions. Save 1 cup of the pasta water for later and drain the pasta.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, for 1 minute.

3. Now add the shrimp, chopped tomatoes, and Italian seasoning to the skillet, stirring occasionally, until the shrimp is all pink and opaque throughout. That will take approximately 3 to 5 minutes.

4. Add the angel hair pasta to the shrimp mixture. Sprinkle with the parsley and add the salt and pepper to taste. Toss everything so the sauce evenly coats the pasta and gets a chance to soak in. Here is where you can add your reserve pasta liquid a little at a time if the sauce is coming out a bit dryer than your liking.

Serve with generous gratings of Parmesan cheese, a nice salad and a little french bread. Yum!

Our hosts for Tasty Tuesday are

Nap Time Creations, Anyonita Nibbles, and Full Time Mama

Our host for Two Cup Tuesday is Pint Sized Baker

Our host for Handmade Tuesdays is Lady Bug Blessings
Our Host for Anti-Procrastination Tuesday is New Nostalgia

One of my signature dishes is my Black Bean Enchiladas. It was one of the very first vegetarian recipes that I ever tried and it has been a staple of my kitchen for years. I have continued to work on that recipe and make it my own but one thing I have never done is attempt an enchilada sauce from scratch.

I didn't want to make a sauce that I had to babysit too much so using my slow cooker was a natural option. You really do just dump in all the ingredients and let the slow cooker do the work for you all day long. I also love the fact that this recipe has real ingredients and no fillers, high fructose corn syrup or unnecessary sodium. We should be eating real food that tastes good and is good for us. I am amazed at the stuff that gets added to our food these days. It's kinda scary.

So, the next time you reach for a can enchilada sauce at your local grocery store consider making this recipe instead. You won't regret it!

Recipe: Slow Cooker Enchilada Sauce

Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 tablespoon minced garlic
1/4 cup chili powder
2 tablespoons ground cumin
1 (32 once) can crushed tomatoes
1 cup vegetable stock
1 teaspoon each of salt & pepper

Directions:
1. Add all the ingredients into your slow cooker and stir to combine. Cook 8 hours on low or 4 - 5 hours on high.

2. Pour the fully cooked sauce into a blender or food processor. Process until smooth.

Slow Cooker Enchilada Sauce stays fresh for up to 2 weeks in a jar in the fridge or can be frozen. Freeze sauce in a freezer bag and thaw in the refrigerator to use in your favorite enchilada recipe.

Our hosts for Tasty Tuesday are

Nap Time Creations, Leah Says Views, Anyonita Nibbles, and Full Time Mama

Our host for Two Cup Tuesday is Pint Sized Baker

Our host for Handmade Tuesdays is Lady Bug Blessings

This week I have been looking back at Elliott Crafty Creations. It snuck up on me that I have posted 121 posts since I started writing here in December of 2010. So for this week's Tasty Tuesday I thought I would share a list of my top five favorite recipes that I have posted over the last 3 years. Enjoy!

What to do with all that Almond Bark - Part 2

Pizza Just the Way You Like It

Mexican Quiche

Crock Pot Ravioli Lasagna

Elliott Birthday Cake

Do you have a favorite recipe?

Let us know your favorites in the comments.

Make sure to share links so we can bookmark our favorites, too.

Our hosts for Tasty Tuesday are

Nap Time Creations, Leah Says Views, Anyonita Nibbles, and Full Time Mama

Our host for Two Cup Tuesday is
Pint Sized Baker

The Happy Couple!

This past June was a busy month as we celebrated the marriage of my sister Sarah Parker and her partner Molly. We started out the festivities with a combined wedding shower and engagement party for all of our family that lived in Kansas. For some people it was the first time they were to meet Molly since the couple resides in Iowa.

I took on the task of putting together a party that would reflect the couple's style and give them ample time to connect with family and friends. We wanted something casual and we knew that we would serve dinner. Our friend Terry and my Dad graciously opened up their home for the evening and let me take over their kitchen. I designed the invitations and with Sarah Parker's help put together the guest list.

Decorations were kept simple. I chose to use yellow because it was the accent color for their wedding and orange because it compliments so well and it is one of my favorites. I took a trip to my local thrift store and found mason jars, orange and yellow serving items, a couple baskets, raffia and a white table cloth. I went to a craft store and found bandannas for .99 and bought several to use as table decorations. I went to my local grocery store the day of the party and picked up yellow, red and orange gerber daisies for flowers. I also shopped my house for items that would work in our color scheme.

Last Spring my daughter got to bring treats to her kindergarten class to celebrate her birthday that would actually happen in the summer. I was excited to help her be creative with what she wanted to bring and share with her classmates.

Since several students would also be sharing snacks we decided to go with a snack mix that would highlight some of Madi's favorite things. I put together all the ingredients and we got to play with the mix until it was just right. Then we divided it up into little baggies and I designed a sticker with her picture and real birth date. The snack mix was a real hit and it was a fun and simple way to celebrate.

This recipe is so tasty and you can personalize it to your family's tastes quite easily. I used the veggies I had left in my frig and added the spinach ravioli I found at my local grocery store on sale. You can add sausage or hamburger or even try TVP.
I hope you enjoy this week's Tasty Tuesday!

Recipe: Crockpot Ravioli Lasagna

2 Tbs Extra Virgin Olive Oil

dash of red pepper flake

1 medium onion chopped

1 large zucchini chopped

1 bunch of mushrooms chopped

1 jar of roasted red peppers in oil chopped

1 28 oz can of chopped tomatoes

2 Tbs minced garlic

Italian seasoning

fresh cracked black pepper

dried parsley

1 28 oz jar prepared pasta sauce

2 28 oz bags of frozen ravioli

1 12 oz bag of shredded Italian blend or mozzarella cheese

Directions:

Drizzle the Extra Virgin Olive Oil in a skillet and add the red pepper flake, onion, zucchini and mushrooms. Cook until onions are translucent and veggies are soft. Add the roasted red peppers, chopped tomatoes, minced garlic, all the seasons, and pasta sauce to the veggies in your sauté pan. Stir to combine.

Using a 4-quart slow cooker, scoop a large spoonful of your veggie sauce and spread into the bottom of an empty slow cooker. Add a layer of frozen ravioli. Then add another layer of sauce. Continue layering until you run out of ravioli and sauce. Sprinkle cheese evenly all over the top.

Cover and cook on low for 6-7 hours, or on high for about 4. Your lasagna is done when the pasta on the ravioli is tender and the filling is heated through.

Inspired by a recipe on Crockpot365

Our hosts for Tasty Tuesday are Balancing Beauty and Bedlam and

33 Shades of Green
Our host for Topsy Turvy Tuesday's is I'm Topsy Turvy.

Our host for Tuesdays at the Table is All the Small Stuff.

Our host for Tuesdays Tasty Tidbits is Permanent Posies.

Chilled Sparkling Juice

Unturkey or Quorn Roast

Mashed Potatoes

Green Bean Casserole

Corn Casserole

Deviled Eggs

Sage Dressing

Pumpkin Pie with Whipped Cream

Our hosts for Tasty Tuesday are Balancing Beauty and Bedlam and

33 Shades of Green
Our host for Topsy Turvy Tuesday's is I'm Topsy Turvy.

Our host for Tuesdays at the Table is All the Small Stuff.

Our host for Tuesdays Tasty Tidbits is Permanent Posies.

Hello, and welcome to my Tasty Tuesday! I was hoping to post recipes with these yummy looking strawberry pies but I have misplaced my notes. Sigh...I can't wait to post recipes once I find them.

So, until then here is some fruit pie inspiration. I am considering other more in-season fruit combinations for future pies. I guess I could use frozen berries in a pinch.

Strawberry, Blue Berry & Rhubarb Crumble Pie

Strawberry Rhubarb Pie

What's your favorite fruit pie? Are you planning on serving a fruit pie for Thanksgiving?

Our hosts for Tasty Tuesday are Balancing Beauty and Bedlam and

33 Shades of Green
Our host for Topsy Turvy Tuesday's is I'm Topsy Turvy.

Our host for Tuesdays at the Table is All the Small Stuff.

Our host for Tuesdays Tasty Tidbits is Permanent Posies.

I was in the store today and found my first pumpkins of the season. I still can't believe it's September already. I'm sure Fall will be upon us before we know it. So, I'm pulling out my favorite fall recipes so I can get my kitchen in readiness.

Pureed Pumpkin is a staple in our house and is one of my favorite ingredients during the colder months. I am still working on the best way to make my own puree from fresh pumpkin so I still purchase canned puree to stock my pantry shelves. I use it primarily to make pancakes, breads and pies. Today I'm sharing my new favorite pumpkin bread recipe. Enjoy!

The Pumpkin Bread I'm Still in Love With

Ingredients:

1 1/2 cups Sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water or soy milk
2 eggs or egg substitute equivalent
1 2/3 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
Dash of real vanilla extract
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
(feel free to use pumpkin pie spice blend if that is all you have at home. I just used a couple dashes and it turned out great.)

Directions:

Preheat oven to 350 degrees.

Combine first five ingredients in small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add dry ingredients into the pumpkin mixture and combine.

Use a non-stick 9" x 5" loaf pan ( or a non-teflon pan *very lightly* sprayed with Canola oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 65 - 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack. Enjoy!

*Adapted from Veggies Unite! - http://www.vegweb.com/

Our hosts for Tasty Tuesday are Balancing Beauty and Bedlam and

33 Shades of Green

Our host for Tutorial Tuesday is Hope Studio.
Our host for Topsy Turvy Tuesday's is I'm Topsy Turvy.

Our host for Tuesdays at the Table is All the Small Stuff.

Our host for Tuesdays Tasty Tidbits is Permanent Posies.

Shredded chicken sounded like the perfect thing to add to the taco salads for my meat eating family members that I was making for dinner the other night. I realized though that I didn't have a recipe that I knew would work nor did I want to babysit my creation. So, I decided to give it a go in the crock pot and keep it simple. It turned out fantastically and I would definately try it again in the future. Here's the recipe. Enjoy!

Crock Pot Shredded Chicken

1 bag of frozen chicken breasts or tenders

1 - 16 oz. jar of salsa

1 c. vegetable or chicken stock
2 T. dried parsley
1 T. cilantro
1-2 T. Tex Mex Chipotle Seasoning (optional)

Add all of the ingredients into the crock pot and stir to combine and coat the chicken. Put the lid on and cook on high for 4 hours or low for 8. When chicken is cooked all the way through it should be very tender and can easily be shredded with two forks. Shred all the chicken and serve in your favorite taco or on your favorite taco salad. It also makes a great addition to tortilla soup.

What are some of the ways you use shredded chicken in your cooking?

Our hosts for Tasty Tuesday are Balancing Beauty and Bedlam,

For the Love of Blog, and 33 Shades of Green

Our host for Tutorial Tuesday is Hope Studio.

Our host for Topsy Turvy Tuesday's is I'm Topsy Turvy.

Our host for Delectable Tuesday is Home Sweet Farm.

Our host for Tempt My Tummy Tuesday is Blessed With Grace.

Our host for Tuesdays at the Table is All the Small Stuff.

Our host for Tuesdays Tasty Tidbits is Permanent Posies.

I cook quite a bit during the week to save money and to keep our waist lines in check. It hasn't always been easy and sometimes I do resort to a frozen pizza or my favorite 7-layer burrito. But, I've noticed that having my pantry full and my spice rack stocked makes it easier for me to make meals that my family will love and that taste better than take-out any night of the week. The trick is knowing what to keep on hand.

One idea I had to quickly and efficiently stock your spice cabinet was to buy one of those pre-filled spice racks I keep seeing in the stores and online (here's one from amazon that has caught my eye). And for those that have money burning in your pockets you can go and do just that. I will warn you that if you are not a confident cook you won't know what to do with half the spices you get in those racks and then they go stale before you get the courage to even use them. It's not a wise investment for everyone.

A better idea and one that I use when re-stocking my pantry is to think about what spices I actually use on a weekly basis in my home cooking and go from there. Don't worry about spending a ton of money on spices and seasonings. There are some great options out there. One place I have found recently that has a nice selection that is not too overwhelming is Aldi's. I can get all of my basic spice needs and I don't spend an arm and a leg doing it.

Aldi's Spice Rack Display

So, here are some of my favorite basic spices that I think every cook needs:

Salt - I prefer sea salt but kosher salt is another option. Look for pre-filled sea salt grinders.

Black Pepper - Fresh cracked pepper is the way to go with this spice. Look for small pepper mills all ready to use in your spice section or buy a refillable one that matches your kitchens decor and some whole black pepper corns.

Onion Powder or Flakes - Keep this around for those nights when you either forgot to buy onion or don't have the energy to chop one up.

Garlic Powder or Dried Garlic - Sometimes you just need a little more concentrated garlic flavor. This will do the trick and it will save you time in the kitchen.

Dried Parsley - I love the green color this gives to any dish. I use dried parsley in almost anything.

Bay Leaves - They season stock, soups, and stews. Just remember to fish out any bay leaves before serving.

Poultry Seasoning - This mixture usually includes sage, rosemary, marjoram, thyme, and black pepper. It's an economical way to get all that flavor from just one jar. I use quite a bit of poultry seasoning during the holidays.

This is just the few basics that I can't live with out in my kitchen. In my next Spice Rack Post I will share some of my favorite spices for Italian & Mexican or Tex-Mex cooking.

What are some of your go-to spices in your spice pantry?

Our hosts for Tasty Tuesday are Balancing Beauty and Bedlam,
For the Love of Blog, and 33 Shades of Green
Our host for Tutorial Tuesday is Hope Studio.
Our host for Topsy Turvy Tuesday's is I'm Topsy Turvy.
Our host for Delectable Tuesday is Home Sweet Farm.
Our host for Tempt My Tummy Tuesday is Blessed With Grace.
Our host for Tuesdays at the Table is All the Small Stuff.
Our host for Tuesdays Tasty Tidbits is Permanent Posies.

Pizza night is a weekly family tradition in many American households. I can imagine that quite a few just order in or pick-up pizzas from the freezer section and bake them at home. We in the Elliott household like to be a little bit more creative.

When I see a great deal on fresh cheese pizza at the supermarket I buy a couple and then fill my cart with great pizza veggies. The pizza pictured here was an extra large cheese from Aldi's that ran at around 6.99.

When I bring it home I preheat the oven and get to work cleaning and chopping up the veggies. This is a great activity that you can share with your kids and help them be a part of dinner. The veggies listed below are our favorites and often times I am just using up what was left in veggie drawer of the frig.

Black Olives

Green, Yellow & Red Bell Pepper

Roma Tomatoes

Mushrooms

Extra Mozzarella Cheese

For the Meat Eaters half has pepperoni

Other favorite combinations are extra cheese and pineapple or all the veggies above with artichoke hearts. This is where you can really customize your slice however you like it. Who knows maybe adding some broccoli or zucchini with all that cheese will get your kids to try something new.

Once you finish layering all your veggies we like to sprinkle on some Parmesan cheese and some extra shredded mozzarella to act as the glue to keep the veggies from sliding around. Then you follow the baking instructions that came with your pizza. You might have to add a couple more minutes depending on how things look in the oven and how many toppings you added.

Once the timer goes off you want let your pizza cool a bit before you cut into it. Serve your finished creation with a simple lettuce salad and your favorite dressing. We also like to add some chopped fruit to round out the meal.

What's your favorite pizza topping? Do share in the comments.

My Local Hy-Vee's Produce Display

Did you know that March is National Nutrition Month®? This annual nutrition education campaign is sponsored by the American Dietetic Association and this year's theme is "Eat Right with Color". It encourages all of us to think about the colors of the rainbow while we plan our meals.

So, what are the colors of a healthy diet? Green, Yellow, Orange, Purple, Blue, Red, and White of course! Aim to fill half of your plate with a variety of fruits and vegetables each day. Here are few suggestions to get you started.

Green fruits and vegetables are abundant in powerful antioxidants, which may help promote healthy vision and reduce cancer risks. Best green choices are kiwi, broccoli, spinach and kale.

Orange and Yellow fruits and vegetables are rich in the well-known beta-carotene, vitamin C and lutein. Beta-carotene is healthy for the skin, vitamin C strengthens the immune system and lutein helps to maintain healthy vision. Best orange and yellow choices are oranges, apricot, cantaloupe, carrots, corn and winter squash.

Purple and Blue fruits and vegetables help to beat the effects of aging. Purple and blue foods have antioxidant benefits and may help with memory, urinary tract health and reduced cancer risks. Best purple and blue choices are blueberries, blackberries, prunes, plums, eggplant and purple cabbage

Red fruits and vegetables are loaded with the antioxidant lycopene, which may help lower the risk of prostate and ovarian cancers as well as help maintain a healthy heart, vision and immunity. Best red choices are tomatoes, watermelon, ruby red grapefruit, cranberries, pomegranate and beets

White tan and brown fruits and vegetables sometimes contain nutrients that may promote heart health and reduce cancer risks. Best white choices are potatoes, cauliflower, mushrooms and onions

So the next time you visit your local supermarket see how many colors of the rainbow you can get into your cart. It's a fun game you can share with the whole family. Visit Today I Ate a Rainbow for more fun ideas.

The information provided is not intended as medical advice. Please consult a medical professional for individual advice.

Our host for Tasty Tuesday is Balancing Beauty and Bedlam.

A thick and creamy potato soup is one of my favorite comfort foods. I love its simplicity and great flexibility. I never make this Potato Corn Chowder exactly the same way twice because I try to clean out the frig and us up what I have in the pantry but all the basic ingredients are there to make it taste spectacular.

If you have children that are always asking to help make dinner like mine are this is the perfect recipe. I set my daughter up at the sink to wash all the veggies. And then of course there is the soup stirring

So, grab a big bag of your favorite potatoes the next time you are at the store and make this soup for your family and friends.

Recipe: Potato Corn Chowder

Ingredients

2 T. olive oil

1 tsp. red pepper flake

1 large onion chopped

1 red bell pepper chopped

3 stocks celery chopped

2 large carrots chopped

1 T. chopped garlic

1 - 2 lbs baking potatoes diced into 1 inch chunks

2 c. corn (this can be split between one can of sweet corn and one can of creamed corn)
Salt & Pepper to taste
Bunch of chopped fresh or 2 T. dried Parsley
6 - 8 c. water or stock
4 T. flour
1/2 c. soy milk, half & half, cream or regular milk

Directions

Saute onion, bell pepper, celery, carrots and garlic in olive oil with the red pepper flake and some salt and pepper until soft in your favorite soup pot.

While sauteing chop up the potatoes and add them to the pot as you go. Once all the potatoes are in the pot add more salt and pepper to taste, corn, parsley and water or stock to cover.

Bring to a simmer and cook for 20 minutes or until the potatoes and carrots are soft and can be pierced with a fork.

At this point you can leave the soup as is or you can take out 2 - 3 cups into a separate container and use your immersion blender or your regular blender and blend with the flour until smooth. Add the mixture back into the soup and raise the heat until it boils. Check the thickness. If you like a chunkier soup add more flour and cook again. Your finally step is to add your milk of choice. If it's too thick don't worry just add a little more milk or cream.

Serve with...dashes of Green Tabasco, shredded cheddar cheese, crackers and more salt & pepper

What's your favorite soup? Do share in the comments below.

Our host for Tasty Tuesday is Balancing Beauty and Bedlam.

Elliott Crafty Creations

Tasty Tuesday: Fall Favorites

Tasty Tuesday: Angel Hair Pasta with Garlic Tomato Shrimp

Tasty Tuesday: Slow Cooker Enchilada Sauce

Tasty Tuesday: Elliott Crafty Creations Top Five Favorite Recipes

Tasty Tuesday: Great Aunt Susie's and Grandma's Pea Salad

Tasty Tuesday: Madeline's Signature Snack Mix

Tasty Tuesday: Crockpot Ravioli Lasagna

Tasty Tuesday: My Ideal Thanksgiving Menu

Tasty Tuesday: Making Berry Pies

The Pumpkin Bread I'm Still in Love With

Tasty Tuesday: Crock Pot Shredded Chicken

Spices You Can't Live Without

Pizza Just the Way You Like It

Taste a Rainbow

Tasty Tuesday: Potato Corn Chowder

Recipe: Potato Corn Chowder

Emily Elliott

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