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Showing posts from 2018

Fruited Mixed Greens Salad- Taste of Home Tuesday

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A little while back, my Taste of Home Special Delivery Spring box arrived, and in addition to all the great kitchen gadgets and food items was the Healthy Cooking Cookbook.  I sat down and started marking recipes to try, and today I'm sharing my review of the Fruited Mixed Greens Salad.

The weather has been all over the place here in New England.  We had a beautiful stretch of spring-like conditions, and I seized the opportunity to make this beautiful salad.  It's packed with greens, fruit, nuts, and veggies.   This was my first time ever eating beets, can you believe it? I've had them on the to-try list for years, but just kept putting it off.  Loved them, and I will love them even more fresh from the farm rather than canned.

I substituted whole pecans for the walnuts, and had planned on toasting or glazing them, but time got away from me.   I could only find the regular poppyseed dressing, not the low fat.  I had strawberry preserves on hand, so that's what I used.  …

Grilled Cheese & Pepper Sandwiches

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Oh, how I've been looking forward to #NationalGrilledCheeseDay!  Back in October, I changed my eating habits, and bread was one of the things I've cut back on.   I do allow myself splurges, like pizza every once in a while, and then there was this grilled cheese. I love that it's loaded with veggies, and the cheese melted so perfectly.  But the bread made the whole sandwich.  Rye and pumpernickel marbled together, griddled to the perfect golden brown deliciousness.

I admire photographers who can get "THAT" shot, where the cheese is melted and oozing. I am not that photographer. Grilled cheese is one of the few things that I don't want to fuss over, or reheat it to eat it, so I take a dozen or so quick pictures, devour the sandwich, and hope I got a good shot.

Thank you to Christie at A Kitchen Hoor's Adventures for hosting and to all of the #FestiveFoodies for sharing their grilled cheese creations! Be sure to check out what they came up with using the li…

Blueberry Sour Cream Coffee Cake

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Happy National Coffee Cake Day!  Coffee cake is defined as "a cake, often cinnamon flavored, drizzled with white icing or crumb topping, and usually eaten with coffee." Searching through recipes, this Blueberry Sour Cream Coffee Cake caught my eye.  My guys love blueberries, and cinnamon, and glaze, so I knew it would be a hit.

Unfortunately, I could not get fresh blueberries, so I went with frozen wild blueberries.  And I don't know what it is, but I always struggle with dividing batter.  I didn't get perfect layers, and despite being tossed with some of the flour, the berries sunk to the bottom of the cake in a few spots.  No matter, it still tasted amazing.

You'll notice there are no pictures of the sliced cake. My guys descended on this cake like a pack of hungry wolves, and they weren't concerned with leaving me pretty slices to photograph. Maybe next time. Thank you to Susan W. for sharing her recipe,  I'm looking forward to making this again with l…

Garlic Roasted Brussels Sprouts

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Did you know that April is National Garlic Month?  We're huge fans, so we celebrate it every month at my house.  This month I decided I wanted to try and use it with one of my new favorite vegetables, brussels sprouts.  I wasn't a complete veggie hater growing up, but I definitely stuck to ordinary things like corn and carrots.  I turned my nose up at aspagaragus, broccoli and brussels sprouts until a few years ago, when I discovered how amazing vegetables are when you roast them.   They get even more amazing when you add garlic as they're roasting!

Sadly, I'm the only one who will eat brussels sprouts, so I halved the recipe, and used 4 cloves of garlic.   The house smelled so good, I could hardly wait for dinner!  I like for some of them to get really crispy brown edges, so I let mine go the full 25 minutes.   It definitely wouldn't be terrible to add some cooked applewood smoked bacon to them either.   Thank you to Katherine M-C. for sharing her recipe!

Huge tha…

Black Bottom Banana Bars- Taste of Home Tuesday

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A little while back, I issued myself a challenge to clear out my pantry and freezer.  I've done a good job with it, but I still was looking to reduce it more.  My guys are infamous for not finishing a bunch of bananas, and the result of that is bags that contain 2 or 3 peeled bananas piling up in the freezer. My go-to is normally banana bread, but I'd printed this recipe a while back, and thought I would give it a try.

I made no changes at all to the recipe.   I was distracted while dividing the batter, so my layers came out a little closer to even.  Doesn't matter.  They're delicious.   They're not super sweet, and they've got fruit, so they're great for breakfast as well as dessert!   I made a single pan, but the next time I make them, I will double it, because they went fast. Thank you so much to Rene W for sharing the recipe!

Be sure to check the Mini Ham, Cheese and Onion Frittatas my fellow Volunteer Field Editor Ellen from Family Around the Table made…

Brussels Sprouts Cake Pops for April Fools Day

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My son and I really enjoy pulling April Fools pranks on each other.  He's getting older and harder to pull one over on now, but I didn't want to give up the tradition. They almost always have something to do with food, and this year's idea was something I saw on Pinterest.

I placed a half dozen brussels sprouts on lollipop sticks.


I melted 1 cup of semi sweet chocolate chips with a teaspoon of vegetable oil. I coated the brussels with the chocolate, and then I rolled them in some holiday sprinkles.  I laid them on some parchment and put them in the fridge to set up. 



I almost didn't get pics, because I assumed he'd put one on a plate and sit to eat it.  Nope. He just grabbed one and took a huge bite. 



He's a really good sport :)






Black Bean Chicken with Rice- Taste of Home Tuesday

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We eat a lot of chicken, and it's very easy to burn out on it if you don't change it up. I've had black beans on my 'new foods to try list' for a while now, and when I saw this recipe, I knew it would be perfect.  It had components we'd all eat, and it was easy to customize it for myself, but also for my guys.

For their chicken, I used the seasoning with a very light hand, they're not as into spicy food as I am.   I knew that they wouldn't try the black bean mixture, but it was easy to prepare the remainder of the frozen corn for them to have as a side.  I used low sodium black beans, and 'hot' salsa. I served it with a microwaveable 90 second brown rice/quinoa mix that I absolutely love.

The chicken on its own was fantastic, and I'm now searching out more recipes to use black beans. We loved the seasoning so much that I mixed up an extra batch and have it stored in my spice rack. I love that the dish is done on the stovetop, and comes toget…

Very Vanilla Slow Cooker Cheesecake #EighteenCheesecakes

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In 2015, Camilla at Culinary Adventures of Camilla enlisted her blogging friends to help her celebrate her 15th wedding anniversary by sharing 15 cheesecakes.  The event was a huge hit, and I'm so excited to be a part of it this year for her 18th anniversary!

Even though we both love cheesecake, I don't really make it at home often. When I saw this recipe for cheesecake done in a slow cooker, I immediately printed it out. I'm probably the last person on Earth who hasn't jumped on the pressure cooker train yet, I'm still using my CrockPot. I had planned on doubling the recipe and making 3 individual cheesecakes in 4" springforms, but I couldn't find mine.  My large springform wouldn't fit in my oval slow cooker.  I ended up buying a Wilton 6" springform, and I love it.  I've already got several more recipes chosen to make in it.

The recipe itself is simple, but you want to make sure that you follow the prep instructions for the pan and the foil…

Maple Apple Baked Oatmeal

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It's Maple Month here in New Hampshire, and we've already hit the sugar shack to stock up on our syrup and other goodies for the year.   I had some apples leftover from the Upside Down Apple Pie I made, so when I searched the Taste of Home site, I knew this recipe would be perfect. Recently I've been eating a lot of oatmeal, and I've been searching for ways to switch it up.

Despite a huge baking dish collection, I do not own an 11x7. I went out to buy one, and somehow came home with another 13x9.  To make it work, I increased the amount of oats to 3 1/2 cups. I substituted almond milk for the fat-free milk.  I used Granny Smith apples, and since "chopped" is rather vague, I cut mine into about quarter inch dice.  I wanted to make sure they cooked all the way through.   The directions also don't specify whether to peel it or not, I peeled mine.

This was delicious the first day, and it also reheated well. I definitely will be making this again with differen…

Citrus Tarragon Asparagus Salad

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It makes me so happy when I can get good produce here in March.   After 3 huge snowstorms in a row, I needed a little taste of spring, so when I saw fresh asparagus at the grocery store, I grabbed it.

I used this recipe from Cheryl M. as a jumping off point. I prefer my asparagus roasted rather than steamed or boiled, so I prepped all the veggies and laid them out on a sheet pan.  I drizzled them with a little olive oil, then tossed them around to make sure that they were all covered nicely.   I roasted them at 400 for about 15 minutes, my stalks were very thin. Thicker ones might need a bit longer.

I couldn't get fresh shallots or tarragon, so I used dried for both.  I made the dressing ahead so that the shallots could rehydrate while I roasted the asparagus.  The orginal recipe calls for white balsamic, and I only had the traditional type on hand.  I love the little hint of orange, and being a New England girl, I might substitute maple syrup for the honey when I make it again.  …