Showing posts with label Culinary Delights. Show all posts

Tasty Tuesday: Fall Favorites

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
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Tasty Tuesday: Angel Hair Pasta with Garlic Tomato Shrimp


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
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Tasty Tuesday: Madeline's Signature Snack Mix

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.  
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Tasty Tuesday: Crockpot Ravioli Lasagna


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.
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Tasty Tuesday: My Ideal Thanksgiving Menu



Chilled Sparkling Juice
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.
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Creative Spending & Saving


Money is tight pretty much everywhere these days and it doesn't look like it's going to get any easier any time soon. We are being forced to be even more resourceful than ever before.
Over the past year or so I have been looking for ways to cut the fat in my spending and make do with less. For me there isn't a lot of money to spend so, most of my ideas are about making do with less and being even smarter about what you do spend your hard earned money on.
Saving money and spending less means getting back to basics and making things simpler. The last time we had to do that as a nation was during the Great Depression. There is a greater interest during these recession times in the tools and tricks people used back then to make ends meet and get by. 


Here are some of the tips and tricks that I have used in my family to creatively cut our spending and save. Enjoy!
  • Prioritize your Spending
  • Thrift store clothing shopping [frugal fashionista]
  • Shop the Library
  • homemade cleaners [renest cleaners]
  • Get out the crockpot and learn how to use it [crockpot 365]
  • Re-use and Re-purpose
  • Stack those coupons [Money Saving Mom]
  • Weekly Menu Planning
  • Make it yourself
  • Survey Says... [e-rewards]
  • Take the Bus or Walk
  • Free Community Activities

How are you getting creative with your spending and saving?
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Tasty Tuesday: Making Berry Pies

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.
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Dinner and a Book Store Family Date Night

Dinner and a book store is one of our family's favorite outings and it's a great family date night for all ages. For our last family date night we decided to try a new restaurant for us, Pei Wei Asian Diner.  They are owned by the people who created P. F. Chang's Chinese Biestro.  Since P. F. Chang's is one of my favorite restaurants I couldn't wait to give Pei Wei Asian Diner a try.

We enjoyed vegetable spring rolls, tofu singapore noodles, shrimp low mein and honey chicken.


Our food was brought to us after we placed our order up front and found a table.  The kitchen is open so you can watch your food being prepared.  Madi enjoyed the chopstick helpers that were provided with her kids meal and both kids loved the orange slices available near the drinks.  You do have to get your own refills but that wasn't too bad. 


At the end of our meal we ate our fortune cookies, and took a picture to remember our fortunes.  Then, off to the book store!

Barnes & Noble has a lot of options for entertainment for young families.  We of course visited the children's section and played with the train sets and the story book stage.  And you can't forget the escalator.  That was a favorite of our son, Oli. 

Madi had me reading princess themed books and a new one to us, "Purpliscious". 




When we had all the fun we could handle and it started getting late we drove home to get ready for bed.  Thinking about our special date night reminds me that it's time to have another one.  What are some of your favorite family date night activities?
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The Pumpkin Bread I'm Still in Love With

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.
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Tasty Tuesday: Elliott Birthday Cake




Several years ago I created this cake experiment using pound cake, berries and whipped cream layered together.  My husband was convinced that this should be his only birthday cake from then on and the Elliott Birthday Cake was born. 

Some years I make the whole thing from scratch and other years I get a little help from the store.  It just depends on how much time I have towards the end of May when my husband celebrates his birthday. 

This year I realized that I hadn't written down my recipe for future generations and that just wouldn't do.  So, without further adieu here's the Elliott Birthday Cake aka Citrus Pound Cake Triffle with Mixed Berry Compote.  Enjoy!


Citrus Pound Cake Triffle with Mixed Berry Compote

Citrus Pound Cake
2c flour
1t baking powder
1/2t salt
1c sugar
1T orange zest
1t lemon zest
2 sticks of butter
4 eggs
2T orange juice
1T lemon juice
1t vanilla extract


Preheat oven to 325°F. 

Butter a standard sized loaf pan.

Sift together the flour, baking powder, and salt and set aside.  Mix together the sugar and citrus fruit zests with a whisk or electric mixer if you have one at low speed until sugar is evenly colored, then add butter and whisk together or beat at high speed until pale and fluffy, about 5 minutes.  Beat in your eggs one at a time and then add in the citrus juices and vanilla.  Slowly mix in the flour mixture until it just comes together.

Spread the batter in your buttered loaf pan and tap pan several times on counter to get rid of any air bubbles.
Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

This cake can be made up to five days ahead and gets better with age.  Just keep it wrapped tightly, at room temperature. 



Berry Compote
3 12-16 oz bags of frozen berries
orange zest and juice
lemon zest and juice

Put all of your frozen berries, orange zest, lemon zest and juice from both citrus fruits into a sauce pan and simmer on low until fruit breaks down and a light syrup forms.  It takes about 30 minutes or so.
 
(I used one bag of mixed berries, one bag of strawberries, and one bag of raspberries.)


Cake Construction

Now we get to the fun of putting this all together.  Here's what you will need:

Completed and Cooled Citrus Pound Cake
Cooled Berry Compote
One Double Tall Container of Whipped Cream
Your Favorite Triffle Bowl (I have still to get one of those) or Clear Glass Serving Container

First you want to slice your pound cake into 1/2 inch slices and line the bottom of your chosen container.  There will be gaps and that's okay.  Next spoon a little bit of the berry compote on top of the pound cake until lightly covered. 

Finally, cover the berries with whipped cream to cover.  That is your first layer.  Complete this process until you run out of cake or run out of room in your serving container.  Which ever one happens first. 
Serve your creation in your favorite dessert dish or bowl.  Martini glasses work well if you are feeling creative.  Keep leftovers if you have them in your refrigerator.   



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.
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Tasty Tuesday: Crock Pot Shredded Chicken

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,  
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.
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Spices You Can't Live Without

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:

  • 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.
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