Pasta's Cousin

By now you all know what a pasta lover I am. How if I had to pick one food to eat for the rest of my life, it would definitely be in the running. But now, I've got another Italian classic that I am currently obsessed with and can not get enough recipes for...gnocchi!

These little potato dumplings are like soft little potato pillows that can take on whatever flavor you want and be a super star doing it. I've seen them featured in so many different ways I could do a different one each week and never repeat!

Plus, I've seen our local stores (even the discount ones like Aldi) carrying more and more varieties as well. Different flavors than just the standard potato gnocchi, so you can really switch it up!

This time around I wanted to pair them with a traditional meat sauce that normally I would serve with a short cut pasta. Seriously, this sauce is so good, and super easy, there is no reason to by the jarred stuff again! And after you boil them, the gnocchi can finish cooking right in the skillet you make the sauce in, so it is really close to being another "one pot wonder" meal your family will love!

If you still haven't tried them at home, the store bought gnocchi are really a steal at the store. They are inexpensive and very filling. Be sure to keep the sauce recipe handy too for so many other things!

Gnocchi with Homemade Meat Sauce

2 lbs. gnocchi

1 lb. ground beef

1 medium white onion, finely chopped

2 (14 oz.) cans diced tomatoes, undrained

2 (8 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. garlic powder

Salt and Pepper to taste

Shredded Parmesan cheese

In a large skillet brown beef with onion. Drain if necessary. Add tomatoes, tomato sauce, tomato paste and seasonings. Stir well. Bring to a boil. Reduce heat to low and cook for 1 hour, stirring occasionally. Boil gnocchi according to package directions and drain well. Add to sauce. Stir to combine. Keep on warm about 10 minutes to allow flavors to develop. Garnish with cheese. 

#Plate Proud with Green Bean Delivery

I love entering recipe contests, but when they are also sponsored by a favorite company, that's even better. And that's the exact scenario I got when I was approached by my buddies at Green BEAN Delivery about their Plate Proud recipe contest.

Each participant is asked to submit their favorite original recipe in one—or all—of five categories for a chance to win impressive culinary prizes, including a grill set, planters, placemats, a Mandoline slicer and much more. Categories include everything from recipes on the grill to packed lunches to meals using only local ingredients. All winning recipes will be highlighted on the contest website.

Well, sign me up! I couldn't wait to come up with something delicious to submit, and of course share with all of you. I chose to develop something for the Veggie Side category, since summer time, fresh garden veggies are something I love to cook with in the warm months. Rather they be from our own backyard, or a favorite Farmer's Market, or in this case Green BEAN themselves, I can't get enough. 

This is sure to be a hit at your next cookout, potluck or family get together. Anything you have coming off the grill, from steaks, to burgers, to some delicious barbecue is going to taste even better with this crisp, cool, refreshing side. Fresh corn, tomatoes, avocado and a refreshing dressing make it like a bite full of sunshine in your mouth. Honestly, it's filling enough, it would make a terrific lunch or light supper when it's too hot to cook too! 

I've entered the Plate Proud contest and you can too. Just visit the entry page and share a recipe in one, or all five, categories! 

Summer Corn Salad

5 ears corn

2 medium tomatoes, seeded and chopped

1 small red onion, finely chopped

1 avocado, chopped

1 tsp. dried basil

2 tsp. dried parsley

Salt and Pepper to taste

Dijon Vinaigrette

1 TBS lemon juice

1 TBS white wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

1/2 c. vegetable oil

Salt and Pepper to taste

Combine all ingredients for dressing in a jar and shake well. Chill until ready. 

For salad, bring a large pot of water to boil. Cook corn for about 3 minutes. Remove and immediately rinse with cold water. When cool, remove kernels from cobs. In a large bowl combine all ingredients for salad. Toss well to coat. Pour about 1/2 of the dressing over salad. Mix well to combine. Chill until ready to serve. Serve salad with rest of dressing on side for people to add if needed. 

Shared on The Country Cook April 24, 2015

Disclaimer: I was given a complimentary bin from Green BEAN Delivery in exchange for this feature and entering the contest. All thoughts and opinions are my own. 

Let Me Count The Ways

Egg Noodles. How I love thee. Let me count the ways...

What? You don't recite poetry to your food? Um, okay...awkward...

Well, I adore them. Can't get enough of them. Could eat them every single day.

To me, egg noodles are one of the most versatile and simple convenience foods out there. You can do almost anything with them, and they go with pretty much any protein, rounding out a meal perfectly.
Heck, you can just boil them and add a little butter, salt and pepper and your family will think you are a genius! Or add veggies for a one pot meal! Or add protein for even more punch. See...the possibilities are endless.

These are my latest creation. How? Easy. I wanted noodles. I had no idea what to make with them. I started throwing things into the pot until I achieved the flavor I was looking for. Sometimes recipe creation isn't as sexy as chefs/cooks would have you believe. But they are egg noodles. You would have to work pretty hard to screw them up.

If you are looking for a simple side dish for tonight's supper. Here you go. Or maybe a new dish for your Easter table??!! These would be so good with ham! Add your own favorite herbs and spices to make a whole new flavor profile! Have fun with it! Honestly? I think you could make a big batch on Sunday and eat them for lunch all week too! See, I told you they were versatile! 

Parmesan Herbed Noodles

1 lb. egg noodles

1/4 c. Parmesan cheese

4 TBS butter, softened

1 tsp. dried basil

1/4 tsp. dried thyme

3 tsp. dried parsley

Salt and Pepper to taste

Cook noodles according to package directions. Drain very well. Return to pot over warm heat. Add butter, cheese, herbs, salt and pepper. Stir well to combine. Serve with some extra herbs sprinkled on top. 

Shared on The Country Cook Mar. 27, 2015

More One Pot Meals

Less than a week people! That's right! There are only 6 days until Christmas. Are you feeling stressed yet? I know so many who are still trying to get their shopping done, the cards mailed, everything wrapped, and still keep up with day to day responsibilities as well. If this describes you, how about a simple meal that can be on the table in about 30 minutes and feed that hungry crowd? Will that help take just a little of that stress away?

One pot meals are never more welcomed than during the busiest times of the years, and no matter how hard we try to avoid it, Christmas time is one of those. Rather it be working extra hours to assure the time off for the holiday, running here and there finishing that last minute shopping, Christmas pageants and school programs...whatever it is consuming your evenings, a simple, delicious meal can be one thing you look forward to.

Plus, let's not forget many of us have those holiday house guests we need to feed more than just the big holiday meal. Extra mouths to feed for multiple days can put a strain on the budget, but with this dish you can stretch a buck and satisfy many hungry souls at the same time.

If you can't imagine with this is like, thing goulash on steroids. Goulash with extra "stuff" that takes it to a whole new level. And don't turn your nose up at the spinach because it makes this dish! We love spinach and I really enjoy it's flavor when pared with both sausage and beans.

Give yourself a break tonight with this scrumptious, simple meal that is full of flavor, but easy on effort. Plus, it's pretty on the plate too!

Sausage and White Bean Ragu

Inspired by Basilmomma

2 small yellow onions

4 garlic cloves

2 TBS olive oil

1/2 lb. ground beef

1 lb. bulk pork sausage

2 ( 14 oz.) cans chicken broth

1 (15 oz.) can cannellini beans, rinsed and drained

2 (15 oz.) cans petite diced tomatoes, undrained

2 heaping cups fresh spinach

2 TBS dried basil

2 tsp. dried oregano

1/4 tsp. red pepper flake

1/3 c. shredded Parmesan cheese

1 lb. elbow macaroni

Salt and Pepper to taste

Place onion and garlic in food processor and pulse until extra fine. Heat oil in dutch oven over medium-high heat. Add onion mixture to oil and cook about 2 minutes until tender. Add beef and pork. Continue to cook until meats are browned, about 10 minutes. Drain if necessary. Add beans, broth, tomatoes, basil, oregano, red pepper flakes, salt and pepper. Stir well. Reduce heat to medium. Simmer for 15 minutes until flavors develop. Add macaroni. Stir well to combine. Cook another 10-15 minutes until macaroni is tender. Add spinach, in batches and allow to wilt. Add cheese. Stir and serve. Sprinkle with extra cheese if desired.

Shared on The Country Cook Dec. 19, 2014

America's Better Sandwich with Brownberry ® Bread {A Review and Giveaway}

I love a good sandwich. Like really love. Like kind of obsessed! Especially in the summer months. There are so many evenings when it's supper time, and still scorching outside, too hot too cook, that a sandwich piled high with our favorite meats, cheeses and veggies really hits the spot; and makes for a filling, yet still light supper. Great sandwiches are made better with Brownberry® Bread, and now they have a contest to prove it! 

Brownberry® Bread is some of the best you can find in your grocery store. It's soft, delicious and everything you want in a good quality bread, while being something you can feel good about giving your family. Just look at some of these facts:

All of Brownberry® Whole Grain Sliced Breads and Brownberry® Sandwich Thins® Rolls contain/are:

3 to 4 grams of fiber per slice or thin

Zero grams of Trans Fat

No High Fructose Corn Syrup

Cholesterol free

Health authorities recommend munching on 25-38 grams of fiber and 48 grams of whole grains per day, much of which may come from whole grain products like Brownberry® Whole Grain Sliced Breads or Brownberry® Sandwich Thins® Rolls varieties.

If you’re not sure of how  many grams of whole grains you are getting, look for the Whole Grain Stamp found on all of Brownberry® Whole Grain Sliced Breads and Brownberry® Sandwich Thins® Rolls.

And now, the folks at Brownberry® want to see your best sandwich! In their  “America’s Better Sandwich” Contest, the sandwich artist whose filling best matches the goodness of Brownberry® bread  will win the grand prize of $25,000!!

Here are more details about the contest:

Before entering a better sandwich in the Contest, the entrant should make sure it includes any of the Brownberry®Whole Grain Sliced Breads or Brownberry® Sandwich Thins® Rolls varieties.

There are four (4) sandwich categories in the Brownberry^®  “America’s Better Sandwich” Contest including: “Creative Classic” (a healthful twist on a sandwich that has been around for more than two generations, such as a Reuben, BLT or club sandwich), “Stealthily Simple” (maximum of five (5) ingredients), “Fueling Good” (ingredients that help boost your energy such as healthful fats, protein, fiber and iron), and “Meatless Marvel” (no animal products including land and sea animals may be included in the recipe).

The recipe in each sandwich category with the highest score will receive a $5,000 category prize.

Entries will be accepted July 23^rd - August 22^nd, online consumer voting will take place September 22^nd - October 17^th, and the winners will be announced on National Sandwich Day- November 3^rd.

To submit a recipe, receive tips on creating a better sandwich or learn more about the Official Rules visit:www.americasbettersandwich.com.

For more info and fun, be sure to check them out on Facebook too!

Now, it's time to see what I did with my Brownberry® Bread. That's easy. I let the summer time garden inspire me. Some tasty bread filled with loads of fresh veggies and a flavored mayo that takes it to the next level! This sandwich is one of my favorites and I'm so excited to share it with you! 

Plus, the great folks at Brownberry® want you to try their fantastic bread in your kitchen. They are giving (1) lucky EMM reader coupons for free bread  and a $25 Visa gift card! Just scroll down past the recipe to enter! 

Garden Delight Sandwich with Herb Mayo

Brownberry® Oat Nut Bread

Spinach, washed and dried

Tomatoes, sliced thin

Cucumbers, peeled and sliced thin

Provolone Cheese

Banana Peppers, well drained

1 c. mayo

1 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. freeze dried chives

Salt and pepper to taste

In a small bowl whisk together mayo, herbs and salt and pepper. Chill until ready to serve. To build sandwich, spread both slices of bread with mayo. Start with cheese on bottom, then spinach, tomatoes, cucumbers and finish with banana peppers. 

Shared on The Country Cook Aug. 15, 2014

To Enter: Leave a comment telling me what sandwich you would love to try with Brownberry® Bread. 

(1) Winner will receive coupons for free product and a $25 Visa Gift Card

Contest Ends Aug. 15, 2014

Sandwiches at Very Good Recipes

Disclaimer: The coupons for product redemption, information, and gift card have been provided by Brownberry® Bread so that I could try the product and share my thoughts and information about Brownberry®. The opinions expressed in this post are my own and do not reflect the opinions of Brownberry® Bread.

Nothing Better {A Post For Earth Fare}

There are many ways you could finish that title. Too many to count in fact. But what I'm talking about is the fact that in the summer time, there is nothing better than fresh sun kissed produce. Rather it be from a local farmer, picked yourself from the backyard garden, or the grocery store produce section, finding fresh, in season produce is just one of the many things I love about summer so much. 

On busy, warm nights, basic, simple salads are such a great thing to keep in mind. Quick side dishes made of summer's bounty that go with any meal. I have so many of these, and each is a go-to on those evenings when I'm too hot or tired to cook and my taste buds are screaming for something cool, crisp, refreshing and delicious.

Grilling some steaks or chicken? This would go with them perfectly. Having a cookout? This is a great non mayo salad for outdoor fun. Need something to take along to a potluck? Mix the veggies and take the dressing separately to dress when it's time to serve. It's so versatile, you'll find yourself making it all summer long.

Fresh veggies are one of the things I longed for during those loooonnnngggg winter months of snow and the hateful Polar Vortex. I'm so happy to have them ready and available to enjoy now. I wonder how many more yummy things I can create before the first golden leaves of fall? 

Balsamic Cucumber and Tomato Salad

2 medium cucumbers, peeled and thinly sliced

1 large tomato, cut into thin wedges

1 small red onion, thinly sliced

3 TBS balsamic vinegar

2 TBS canola oil

2 tsp. dried basil

Garlic Powder, to taste

Salt and Pepper to taste

In a small bowl whisk together vinegar and oil. Add basil, garlic powder, salt and pepper. Stir well. In a large bowl combine all veggies. Pour dressing over. Stir to coat. Chill at least 30 minutes before serving.

Disclaimer: I was provided with a gift card from Earth Fare in exchange for this post. All thoughts and opinions are my own. 

FOOLPROOF Family Recipes Day 1 {A Review and Giveaway}

It's time for another debut from my good friends over at Gooseberry Patch! Their newest cookbook, FOOLPROOF Family Recipes is stuffed full of easy to make, never fail, yummy to eat dishes you are going to love cooking and your family is going to love eating!

From breakfast, to salads, to mains, sides, desserts and appetizers, there is literally something simple to make for every meal of the day! Oh, and did I mention I just happen to have not one, but two recipes included in this collection? Yep, on page 98 you'll find Grandma's Baked Mac n Cheese (Everyone loves this no boil version!) and on page 65 you can see my Quick Tomato and Olive Salad, perfect for a busy summer night!

Now, I have to admit, I wasn't even able to get out of the Cool Refreshing Salads section before I was ready to start cooking and eating. And while there are many recipes I have marked to try, both of the ones I will be sharing with you (be sure to come back on Friday for the next) are indeed salads.

When I first say this, I thought what a great way to combine two of our summer times loves. Pasta salad and garden fresh veggies! I'm telling you what, if you garden and are always looking for ways to use those beautiful fresh vegetables, you're going to love this! It's so fresh, so creamy, so crunch and absolutely delicious...the perfect side dish for any backyard barbecue or picnic!

Summer is in full swing, and I think we've all got refreshing salads on the brain, not to mention easy foolproof recipes...so Gooseberry Patch has us totally covered. Oh, and they just happen to have a copy for one lucky EMM winner too. Just scroll down after the recipe to enter!

Garden Macaroni Salad
Submitted by Ellie Brandel Clackamas, OR Found on page 62

8 oz. elbow macaroni, uncooked
3/4 c. mayo
1 tsp. salt
1/4 tsp. dried basil
2 tomatoes, diced
1 c. cucumber, died
1 c. celery, sliced
1/4 c. green pepper, diced
1/4 c. radishes, sliced
2 TBS green onions, sliced

Cook macaroni according to package directions; drain and rinse with cold water. In a large serving bowl, stir together mayo, salt and basil. Add macaroni and remaining ingredients; stir to coat. Cover and chill until serving time. Makes 8 servings.  *NOTE* The only addition I made was black pepper to taste. 

Shared on The Country Cook June 27, 2014

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. 

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: July 10, 2014

(1) Lucky Winner will receive:

(1) copy of

Mandatory Entry:

1. Leave a comment telling me your favorite foolproof family recipe. 

Extra Entry:

1. Become a Gooseberry Patch fan on Facebook. Leave me a comment when you have.

2.  Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

3. Follow Gooseberry Patch on Pinterest. Leave me a comment when you have. 

GOOD LUCK!

Disclaimer: I was given a free cookbook and one to give away to a fan for this review. All thoughts and opinions are my own.

His Face Said It All

I've got a question for all you wives out there. Has your husband ever asked what's for dinner, and when you answer him, no matter how much he tries to hide his disgust or disappointment, his face says how he really feels? If you answered yes, please, join me in my boat! Now, I will admit most of the time my "boys" are up for just about anything I want to experiment with in the kitchen; but every once in a while even I get the feeling that something I'm about to make is not a good idea.

This is how it happened. We were driving to the grocery store, and I asked my husband if we had any more pork sausage in the freezer, before I bought any. He answered me, and then asked what I was using it for. I replied, "A new recipe", and began describing it to him...and that's when it happened. The look on his face was priceless, and there was no doubt I would not be making that. Now, I'm not willing to share with you what it was, because my hope is to convince him he needs to try it, and I don't want any preconceived notions about it before I do.

So, the next step was to figure out what I would make instead, but by this time I was standing in the grocery store, trying to adapt my list, create a recipe in my head, and fight all the pre-snow storm shoppers. Oh, yeah, I forgot to mention that. This happened the weekend before the big snow fall, so of course, the grocery store shelves were bare! No kidding, the first two recipes I came up I couldn't do because 90% of the ingredients were not to be found any where in this city.

This is what I finally came up with, and I have to admit I am so happy I did. My boys love a little spice in their food, and they could not get enough of this. They gobbled it up and told me over and over how yummy it was. But don't worry if you aren't into too much heat, because either am I, and I could enjoy this too without my tongue crying out for help.

Don't be intimated by the list of ingredients. I'm guessing you probably have a good majority of it in your pantry. And if you prefer to slow cook your sauce in the Crock Pot, I'm sure it would work perfectly as well.

That moment when you realize a recipe is simply not going to be received well is something every home cook dreads. But at least this time it happened before it was even cooked, and not as the first bite is being chewed!

Shells with Zesty Tomato Sauce
1 lb. bulk Italian sausage
2 TBS olive oil
1 lb. medium shell pasta
8 oz. white button mushrooms, sliced
1 (28 oz.) can crushed tomatoes
3 (8 oz.) cans tomato sauce
1 (12 oz.) can tomato paste
1 small onion, finely chopped
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. dried parsley, extra for garnish
1 tsp. garlic powder
1/4 tsp. red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. white vinegar
1 c. water
1/4 c. grated Parmesan cheese
Salt and Pepper to taste
Shaved Parmesan for garnish, optional

In Dutch oven, or large skillet, brown sausage until no longer pink, about 10 minutes. Drain well. Wipe out any dark bits from pan. Add oil and heat over medium. Add onions and mushrooms. Saute' until tender, about 5-7 minutes. Using a mortar and pestal (or small bowl) combine basil, oregano, thyme and parsley. Crush and mix well. When onion mixture is tender, add all other ingredients except Parmesan cheese. Stir well to combine. Bring to a boil. Reduce heat to low, cover and simmer 1 1/2-2 hours, stirring occasionally. Cook pasta according to package directions and drain VERY well. Add grated Parmesan cheese to sauce and mix well. Add shells to sauce and toss to combine. Serve with shaved Parmesan  and extra parsley sprinkled on top.

Shared on The Country Cook Jan. 24, 2014

Pasta at Very Good Recipes

Eggplant, Yay or Nay?

When I knew I was going to be making this dish, I posed a question to my Facebook fans. (There are over 18,000 of you, so that's a lot of feedback!) I asked "Eggplant, Yay or Nay?" And most of you, I would say over 75% agreed with my family and said "Yay"!!

Now yes, many of you said you love it fried, as an appetizer or a whole meal, and I can't argue with you. That's one of our favorite ways to eat it too. But I am on a mission to find even more ways for us to eat it. It's kind of something I don't think of a whole lot, and I need to change that. We love the flavor, and so I was really excited when I came across this in All You magazine back before the holidays.

Do you try to use more whole what pasta? If not, I would encourage you to try it. I'm not saying totally swap out all the "regular" pasta in your diet, but for certain dishes, the nutty flavor of the whole wheat variety really lends itself well to the flavor of the sauce. And this is the perfect example of that. The richness of the sauce, and eggplant are only highlighted by the whole wheat penne. In fact, I can honestly say I don't think it would taste as delicious with ordinary pasta. Eggplant is such an earthy veggie, and that matches so well with the earthiness of the pasta.

Oh, and did I mention this entire sauce is cooked in the slow cooker? Yep. The only thing you have to do is boil water when supper time rolls around. (Okay, technically, you're supposed to stir it a couple times during cooking, but if you don't, I will never know!)

If you are an eggplant fan, and looking for more ways to enjoy it, this is just the ticket. If you aren't quite sure about eggplant yet, why not give it another try, this time with something you know you like, pasta and tomato sauce??!! Either way, this is definitely a winner that will become an instant favorite.

Whole Wheat Penne with Eggplant Tomato Sauce 
1 lb. whole wheat penne
2 TBS butter, diced
1 small onion, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
1 clove garlic, minced
1 medium eggplant, peeled and cut into 1/2" cubes
8 oz. button mushrooms, chopped
1 (28 oz.) can crushed tomatoes
2 TBS dried basil
1 TBS dried parsley, extra for garnish
Salt and Pepper to taste
Grated Parmesan cheese, for garnish

Spray Crock Pot with cooking spray. Combine butter, onion, celery, carrot, garlic, eggplant and mushrooms in slow cooker. Stir to combine. Add tomatoes. Stir well. Cover and cook on LOW 6 hours, stirring a few times during cooking. Cook pasta according to package directions. Drain well. Top with eggplant sauce and garnish with extra parsley and cheese.

Shared on The Country Cook Jan. 17, 2014

Eggplant on Very Good Recipes

A Hand In The Kitchen Part 2 {A Review of Cooking Planit}

Monday I introduced you to my new favorite assistant in the kitchen, Cooking Planit! Their site and their app are a home cook's best friend. (If you missed Monday's post, click here to read all about it!)

Today I'm sharing a delicious sandwich that if it weren't for the step by step instructions provided by Cooking Planit, might seem a little over whelming to an inexperienced cook. Or heck, even one like me who spends a lot of time in the kitchen! But I promise you, it's very simple, and the end result is very worth it.

Now, just like the Bowtie Pasta Salad I shared the other day, I made a few adjustments to this recipe to better suit our taste buds. To see the original, click here. One of the things that caught my eye about this sandwich was the avocado mayo...but then I remembered Mr. Everyday does not care for avocados in the same loving way I do, so I decided to substitute my herb mayo that I've been making for years.

Also, while I love arugula, I was already buying the spinach for the pasta salad, so I thought why not get double duty out of it, and include it as the green in the sandwich instead. That's just my budget conscious self shining through. I think the arugula would be 100% yummy too.

But without a doubt, the star of this sandwich, and the one thing I knew I could not mess with, is the Pickled Red Onions. Talk about taking a simple ingredient and with almost no effort transforming it into something new, unique and delicious! Once you make them, you will find a hundred more ways to use them, I know it!

A simple sandwich supper is always welcome in this house. If it is in yours too, try this one tonight, and maybe that scrumptious pasta salad too. Oh, and don't forget to check out Cooking Planit, and scroll down for the fabulous giveaway they are offering EMM readers too!

Roast Chicken Sandwich with Pickled Red Onions and Herb Mayo Adapted from Cooking Planit
1 (1.25 lb.) package chicken tenders
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 TBS olive oil
1 c. baby spinach, stems removed
1 small cucumber, peeled and thinly sliced
Salt and Pepper to taste
4 Hoagie buns

Preheat oven to 375. Place chicken on baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, onion, powder, salt and pepper. Stir to coat. Roast for 20-30 minutes until cooked through. Spread each bun with herb mayo. Layer spinach, cucumber and chicken. Top with pickled onions.

Pickled Red Onions:
1 medium red onion, thinly sliced
1 c. apple cider vinegar
1 tsp. mustard seed
1 dried bay leaf
1 tsp. salt
3 black peppercorns
2 TBS sugar

Fill a small saucepan 2/3 with water. Bring to a boil. Cook onions for 1 minute to soften. Drain. In the same pot, combine vinegar, mustard seed, bay leaf, salt, peppercorns and sugar. Stir well. Bring to a boil. Cook onions for 8-10 minutes until pink in color. Drain and reserve.

Herb Mayo:
1/2 c. mayo
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dill weed
1/2 tsp. dried parsley

Mix all ingredients well and chill until ready to use.

Shared on The Country Cook Aug. 30, 2013

Sandwich at Very Good Recipes



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Friday Night Tradition

For so many around this country Friday nights mean many things. The start to the weekend. Family time. Movie night. Date night. And one that seems to becoming more and more popular...Pizza Night! Maybe it's because by Friday night moms (and dads too) around America have cooked enough meals through the week to feed an army and are ready for a break. Maybe it's simply because it's a fun simple meal that is perfect for any of the occasions mentioned above. Whatever the reason, there is no doubt pizza delivery cars are out in droves in every neighborhood every single Friday night.

And like so many of you, we have included this tradition in our house too. But for us, it's not always delivered to our front door. In fact, most of the time it isn't. I have found different ways of incorporating pizza into our Friday meals that are still simple and fun, but made in my very own kitchen. From my Pizza Casserole to my Mini Pizzas we still feel like we're partaking in a fun trend, but not always ordering out.

This is yet another recipe to put on that list. I love margherita pizza but truly never realized just how easy it could be to make myself. I enjoy the fact it has familiar pizza flavors but without a heavy sauce, it's a little lighter and fresher to me. With simple ingredients, but intense flavor, this is sure to be a pizza that the whole family will love, even if it's served on a Tuesday instead of a Friday!

Garlic Butter Crusted Margherita Pizza Adapted from Pillsbury

1 can refrigerated pizza crust

1 10 oz. container grape tomatoes, halved

1/4 cup fresh basil, chopped

8 oz. mozzarella cheese

2 TBS olive oil

2 TBS butter, softened

1 TBS and 1/2 tsp minced garlic

Salt and Pepper to taste

Preheat oven to 400. Grease a large baking sheet. In a large skillet, heat olive oil on medium high heat. Add tomatoes, 1/2 tsp garlic, salt and pepper. Reduce heat to medium and cook 5 minutes. Using a potato masher, lightly crush tomatoes, and continue cooking for 10 minutes until slightly thickened. Set aside to cool slightly. In a small bowl combine butter and 1 TBS garlic. Mix until smooth. Place pizza crust on prepared pan and press into 15x10 rectangle using fingers. Spread garlic butter mixture over evenly. Bake for 7 minutes. Remove and spread tomato mixture on partial baked crust. Sprinkle with cheese and bake for 7-10 minutes until cheese is melted and crust is golden brown. Remove and sprinkle with fresh basil before serving.

Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Garden Inspired

This recipe was totally inspired by the fresh bounty of a summer garden. Unfortunately it just wasn't our garden! Our garden is fine, and has already yielded some beautiful green onions, but is a little behind in the other vegetable department. We have lots of blossoms and some beautiful green tomatoes that will be ripe in no time, but for now we just have to wait. However, our aunt and uncle's garden is producing like nothing I've ever seen! We're talking zucchini the size of Bam Bam's club, tomatoes as big as softballs and cucumbers big enough to feed a small family! Luckily since I'm at their house once a week, we've had the chance to share in this bountiful blessing until our own is ready. They've been so generous refilling my crisper drawer each week! And when someone is so kind to share such gorgeous produce with me, you know I'm not going to turn it down or let it go to waste. So when I was looking for a simple side dish to go with Goulash on a Friday night when I wasn't feeling the best, I knew these free veggies would be perfect in a marinated vegetable salad. One of the best treats in summer is eating things fresh from the garden. We bring them in, we rinse them off and we serve them up. But until our garden is ready for that, we're so lucky to have loved ones share with us!

Marinated Vegetable Salad
2 medium yellow tomatoes
1 medium cucumber, peeled
2 medium red tomatoes
1/4 c. red onion, chopped
1/4 c. olive oil
3 TBS red wine vinegar
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 garlic clove, grated or minced
Salt and Pepper to taste
Parsley for garnish

Chop tomatoes and cucumber in large chunks. In a large bowl combine tomatoes, cucumber and red onion. In a small bowl whisk oil, vinegar, garlic, basil and oregano together until well combined. Pour over vegetables and mix well. Season with salt and pepper. Garnish with parsley. Chill well.

Shared at Lady Behind The Curtain Aug. 1, 2012
Shared on Miz Helen's Country Cottage Aug. 2, 2012 
Shared on The Country Cook Aug. 3, 2012

Salad at Very Good Recipes
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I See A Pattern

Upon sharing yet another chicken recipe w/ you last week I declared it acceptable b/c we can all use more and more recipe for everyone's favorite poultry. Well, here I am again typing a post about chicken. I would say I am sorry (and if you are bored by this, I truly am) but I think we all find ourselves opening the freezer, pulling out a package of chicken and deciding later what to do w/ it. It's too simple not to. However, this recipe didn't come about b/c of me wanting to use chicken again, it happened b/c I have a bottle of Balsamic Vinegar in the cupboard I need to use up! I've been making a marinade for chicken out of lemon, olive oil, and garlic for years now so I decided why not just build on that?  Sounded like a good idea to me; and oh it was. After marinating all day, the acid in the vinegar and lemon began to break down the protein in the chicken to the point that after it was cooked you could cut it w/ a fork it was so tender. Not to mention moist with juices running out of it! Now I have something new to use that bottle of vinegar for, and just in time for grilling season. How convenient!

Balsamic Lemon Chicken
1 1/2-2 lbs. chicken tenders, or your choice
1/2 c. olive oil
1/4 c. fresh lemon juice
1 tsp grated lemon zest
2 TBS balsamic vinegar
1 TBS dried basil
2 garlic cloves minced
Salt and Pepper to taste
Dried Parsley for garnish

In a large bowl, place thawed chicken pieces. Combine all other ingredients and pour over chicken. Cover and refrigerate for at least 8 hours. When ready to cook, preheat grill to medium. Spray w/ nonstick spray. Place chicken on grill and cook until juices run clear, about 5 minutes per side. Garnish w/ dried parsley.
*NOTE* I am sure if this was used on chicken w/ skin it would get much more brown and crisp. It would also be wonderful cooked in the oven, or stove top. 

Chicken at Very Good Recipes
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