Saturday, April 19, 2014

Soul Food Saturday


Looking for something a little different for breakfast? Why not add chorizo to your morning scramble to add a little twist? And a jalapeno or two to kick up the heat? Now that I have your full attention lets get to it! This one has all that plus cheese, a few veggies and more cheese! Grab a fork your gonna love this one.

Chorizo and Egg Scramble 
2 tbs. Olive oil
1lb. ground fresh chorizo
1 small onion chopped
2 jalapenos, diced
1 medium zucchini, chopped
8 eggs
1 c. Mexican blend cheese, plus extra for topping optional
Mexican Crema
Salt to taste

In a medium skillet add oil along with onion, jalapeƱos, and zucchini. Stir to combine, and cook 2-3 minutes or just until onions have slightly softened. Add chorizo. Be sure to break up while in the pan so it cooks evenly. Stirring frequently. Cook until chorizo is nearly done. Crack eggs into a bowl and beat. Add Salt to taste.  Add eggs to the chorizo mixture, and stir to combine. Cook until chorizo is done and eggs are desired doneness. Remove from heat and add cheese. Stir to combine, and allowed to melt slightly. Serve hot with extra cheese and Mexican Crema Enjoy!



Meal Plan April 20-25

*New Recipe
Links to Recipes on Blog

Sunday
Happy Easter!
I'm taking Deviled Eggs to my in-laws.

Monday Leftover from last week's menu
Lobster Rolls
Corn on the Cob
Pineapple

Tuesday
Chicken Broccoli Rice Casserole
Sliced Peaches
Bread

Wednesday
Grilled Steak
Loaded Roasted Potatoes*
Edamame

Thursday
Whole Wheat Penne with Eggplant Tomato Sauce
Garlic Knots

Friday
Sausage McMuffin Sandwiches*
Hashbrown Cakes
Fried Apples



Friday, April 18, 2014

Another One Pot Meal

So, I'm talking to my friend a few weeks back. The topic? Food of course. (I know it probably seems like I talk about nothing else. But I do. I promise.) We were swapping ideas for one pot meals because both of us are dealing with these extended school days; and to be quite honest they are monotonous, especially when trying to meal plan. 

Anyway, she told me about this new recipe she had just come across, and couldn't wait to try. Then she went one to tell me it just so happened to be for something I had been meaning to make for me boys anyway, red beans and rice. You mean I can score points with my family with something super easy that only dirties one pan? That's a double bonus to this mama! 

Well, you can imagine the little smile that I got when she shared the recipe with me, and I discovered that it was actually from a good foodie buddy, and someone I've already introduced you to before, Stacey from Southern Bite. Yep, I got to be one of those cool people who says "Oh, I know him. Yeah, we're friends." My friend was very impressed. Or at least she pretended to be to make me feel good. 

If you're always on the lookout for easy weeknight meals, you're going to love this one! Not to mention if you have no desire to use every pot and pan you have in the house. One skillet and dinner is on the table! I'm sure there are more complicated ways to make this dish, but for our family, this was perfect. The boys absolutely loved the flavors, and I enjoyed not having to work too hard after a busy day. In this house, that's what we call a yummy win-win!

One Skillet Red Beans, Rice & Sausage From Southern Bite
1 lb. smoked sausage, cut into 1/2 inch rounds
1 medium onion, finely chopped
1 celery rib, finely chopped
1 green bell pepper, seeded and finely chopped
2 garlic cloves, grated or minced
2 1/2 c. chicken broth
2 (15.5 oz.) cans kidney beans, rinsed and drained well
2 c. instant white rice
2 TBS Cajun seasoning
1 TBS vegetable oil

In a large skillet or dutch oven, heat oil over medium heat. Add sausage and cook 4-5 minutes, until edges being to brown. Add onion, green pepper and celery. Saute' until veggies are tender, about 7 minutes. Add garlic and cook another 1 minute. Increase heat to medium-high. Add broth and bring to a boil. Stir in the rice and beans. Add Cajun seasoning, stir to combine. Reduce heat to simmer and cook about 15 minutes until rice is tender. 


Shared on The Country Cook April 18, 2014

Beans at Very Good Recipes

Thursday, April 17, 2014

Your Cooking Inspriation withTuttorosso Tomatoes

Do you have someone special in your life that has inspired your culinary adventures in the kitchen? Do you have childhood memories at the foot of your mother or grandmother learning their ways; beginning your foodie loves at an early age? Well, right now Tuttorosso Tomatoes is holding a special Facebook promotion where you can share that inspiration, with a chance to win a $250 prize pack that includes a serving plate, sauce ladle, pasta pot set and heirloom wooden spoon, plus $300 to a dinner celebration of the winner’s choosing. Plus, each entrant will receive a Meal-occasion themed digital recipe flip-book with a $1.00/4 coupon, recipes, and cooking tips.

Tuttorosso Tomatoes is an 85 year old tomato brand that takes pride in educating home cooks on when to use certain types of canned tomatoes: crushed, paste, diced, pureed, whole, sauce, plum, etc. For example, crushed tomatoes are perfect for a delicious pasta sauce while paste can be used to thicken recipes. 



To participate in the promotion-- which started April 16 and runs through May 7--1.) Like the Tuttorosso Facebook page, and 2.) Post who has been an inspiration in your family cooking tradition and how you would celebrate in their honor. 

It's that easy! A chance to sing the praises of your culinary inspiration; and a chance to win a fantastic prize. Not to mention learning more about canned tomatoes and exactly which ones to use when. So be sure to head over to the Tuttorosso Facebook page today! 


Disclaimer: I received free samples in exchange for promotion. All thoughts and opinions are my own. 

Wednesday, April 16, 2014

Panda Express At Home

I know I shouldn't, but I can't get enough of Panda Express food. Let's face it, on the list of things we should be eating on a regular basis, it's more than likely not at the top; but I can't help it, I'm addicted. And it's not like we don't have plenty of authentic Chinese restaurants around us. We do. But there is just something about the mall food court staple (Or if you are lucky to have a free standing one like we do!) that will always hold a special place in my heart...and stomach.

I always get pretty much the same meal every time I do, and even if the main dishes might vary a little, my side dish never does. I want their lo mein...and lots of it. Pile it up! I've been known to ask for a double helping. I've been known to get it and nothing else. Yes, I know I have a problem; but hey, admitting it is the first step! Sure, their rice is just as yummy, but for me there is just something about those noodles... with the veggies...in that sauce...okay, now I'm drooling.

Good thing I came up with this recipe so I can make it at home any time I want. It's a super easy, and economical side dish for any night of the week. Take some help from the store with some egg rolls, whip this up as a side and dinner is served. (Which is exactly favorite way to go.) Or bump it up with some additional veggies, making it a main dish. Either way, it's delicious and this way you know exactly what goes into it, so healthier too.

We all have to treat ourselves with "naughty" food choices now and again. After all, I live to eat, I don't eat to live. Food is meant to be enjoyed and craved. It is supposed to make us feel better after eating it. Maybe even brighten our day. But when I'm trying to be a little more responsible, or just plain don't feel like leaving the house for the drive thru, now I can have my treat any time I want!

Quick Vegetable Lo Mein
16 oz. spaghetti, cooked to al dente and drained
1/4 c. teriyaki sauce
3 TBS vegetable oil
1 garlic clove,  minced
1/2 c. soy sauce
1/4 tsp. red pepper flakes
1/2 c. match stick carrots
1/2 c. snow pea pods
1 bunch green onions, chopped
Black Pepper to taste

In a large skillet heat oil on high heat. Add carrots, pea pods, green onions, red pepper flakes, and garlic. Saute and stir until veggies are crisp tender, about 5 minutes. When pasta is cooked and drained, add to skillet. Toss with veggies. Add soy sauce and teriyaki. Stir to coat. Season with black pepper. Reduce heat to medium and cook about 5-7 minutes to allow flavors to develop.


Shared on The Country Cook April 18, 2014

Chinese at Very Good Recipes