Welcome October

Apparently we blinked and September came and went. What a whirlwind! To welcome in a new month, the first "true" one of autumn, I thought a tasty warm beverage was the perfect way to usher it in.

We are big slow cooker drink lovers. From apple inspired ones in the fall to festive wassail at the holidays and warm hot cocoa on a cold winter's day, they are something I make a lot on the weekends when we are at home hanging out.

Seriously, what tastes better on a chilly day than a big mug of something warm and delicious to soothe your soul? Not to mention most of the time, whatever you've got warming in that slow cooker makes the house smell AH mazing!

Got a long day of raking ahead of you? Come inside to this. Visiting the local pumpkin patch or corn maze? Have this waiting on you when you get home. Having some people over for a big bonfire? This will stay warm all night long!

It would taste just as delicious with apple cider, maybe even more so, but I had juice on hand. (Not to mention, sometimes apple cider is just too darn expensive! Seriously! It can be a tad ridiculous!)

This is one of those drinks that will take you through October, would be great on Halloween night, and terrific for those turkey day guests coming quicker than you think!

We still might have some warm sunny days left, but they are definitely getting fewer and farther between, so when the rain drops are puddling, the leaves are falling and that crisp autumn wind is blowing, a mug of this is certain to warm you from the inside! 

Warm Autumn Apple Punch

4 c. apple juice

1 can frozen orange juice, thawed

2 cinnamon sticks

3/4 tsp. ground ginger

3/4 tsp. ground allspice

1/4 tsp. ground cloves

Combine all ingredients in slow cooker. Stir well to combine, whisk if needed. Cook on LOW 4 hours. Keep on warm and serve all day!

Shared at Weekend Potluck
Shared at Meal Plan Monday

Turkey Day, Made Easy

So, I can't lie, I am not on the hook for hosting Thanksgiving. In fact, most years I'm not. In the 13 years we've been married, I've only had to worry about cooking on Turkey Day twice. Why? Because we live 20 minutes from both my mom and mom in law, and they both have our family over on the holiday.

But just because I am not having a huge crowd over to my house doesn't mean I can't appreciate the need for some easy dishes to fall back on. One because I have hosted and know the stress that can go into preparing the biggest meal of the year. And two, this is what I do. I try to find ways to help your holiday cooking be more simple and less stressful each year.

This recipe is actually something I've made for years now, and we enjoy all autumn long. Seriously, as soon as the calendar says October, you can find me in the grocery store aisle looking for canned pumpkin. (By the way, if you live near an Aldi, their pumpkin is a "seasonal item" they only carry for a few months, but is ONLY $.89 per can! You won't find it cheaper anywhere else!)

So not only can you whip this up quickly, it's also totally adaptable for a few or a house full, plus it's 100% budget friendly!

I love a good pumpkin pie, but if I'm being honest, I don't need the crust. Give me the filling and some Cool Whip and I'm a happy girl. In fact, when I was little my grandma would take the extra filling she had after her pies were made, put it into custard dishes and bake it just for me.

This will be our first Thanksgiving since Grandma passed, and I felt it was time to revamp this recipe a bit, and bring it back to the blog (it's been 5 years since I first shared it) in her honor. Every time I make this, I am transported back into her kitchen with those little glass custard dishes and her saying " Geez Punkin (that's me), do you want a little pumpkin with your Cool Whip?" Yeah, I'm that girl. Pile on the topping!

If you are hosting Turkey Day this year, give yourself a much needed break and add this to your dessert menu. Sure, bake some pies too, by all means, but cross one or two off the list, replaced by the easiest recipe you'll make this holiday!

Pumpkin Fluff

2 (15 oz.) cans pumpkin 

2 small boxes instant vanilla pudding, DRY do NOT add milk

2 (8oz.) containers Cool Whip

1/2 tsp. cinnamon, extra for garnish

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

In a large bowl whisk together pumpkin and pudding mix. Fold in one container of Cool Whip. Add spices. Stir well. Chill for at least an hour before serving. Garnish with extra Cool Whip and cinnamon. 

Shared at Weekend Potluck

Christmas Baking

So what do you do when you aren't much of a baker, and the biggest baking season of the year rolls around? Well, you suck it up, find some simple recipes you know even you can't screw up and get into the ho-ho-ho, fa-la-la-la spirit! 

Yes, that's right, even after over 5 years of doing this blog (Hard to believe!) I still do not consider myself much of a baker. Sure, I can do it, but it just isn't "my thing". There are just things I enjoy more in the kitchen. But if you've been following me for a while now, you know the one thing I do enjoy baking, and have become kind of an expert at, are muffins! 

This time of year I have some favorite flavors and favorite smells. For flavor, I can't get enough peppermint. It just makes my tongue feel Christmas-y. And for smells? Ginger, cinnamon...basically gingerbread. Oh, the house just smells like a holiday when you've got some gingerbread baking in the oven. So when a friend, who knows my love of all things "spicy" this time of year, passed these on, I couldn't wait to make them!

They are so much more simple than old fashion gingerbread, are ready in almost no time, and still give you all those same festive flavors. Oh, and they just happen to be the perfect dessert, breakfast, snack, or even teacher/neighbor gift!

What are your favorite things to bake this time of year? Do you go the easy route or maybe you have some tried and true recipes that are a little more labor intensive? Either way, make sure you are doing things you love, with those whom you love the most, for it truly is the most wonderful time of year.


Gingerbread Muffins
2 c. all purpose flour
1/2 c. molasses
1/4 c. packed brown sugar
1 egg
1/3 c. vegetable oil
1/3 c. milk
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. allspice
Decorating Sugar Crystals, I like gold

 Preheat oven to 400. Line a muffin tin with papers, or grease bottoms only. In a large bowl using a wooden spoon, beat together molasses, brown sugar, egg, milk and oil until well combined. Add flour, ginger, baking powder, baking soda, cinnamon, salt and allspice. Stir until mixture is combined, but do NOT over stir. Divide mixture among 12 wells evenly. (I used a cookie scoop and it was 2 scoops each.) Sprinkle with sugar crystals. Bake for 18-20 minutes until toothpick comes out clean. Cool completely on wire rack. Makes 1 dozen.

Shared at Weekend Potluck

Recipe from Betty Crocker

Another Turkey Day Idea

So, is that Thanksgiving menu set in stone yet? Or are you still looking for a little inspiration? If the first one is true, good for you! Way to be ahead of the game! Way to be prepared! But if the second one rings more true for you right now, your friendly neighborhood blogger is here to help!

Sweet potatoes are such a staple on so many holiday tables, sometimes we forget there are more things we can do with them than the traditional marshmallow topped dish. But there are, there really are!

This recipe actually came about last week when I had bought sweet potatoes to simply bake; but decided I wanted something more. And how could I say no to the addition of great flavors like brown sugar, vanilla, cinnamon and pecans? I could not! I mean, who can resist the words pecan crumb topping?

I love this dish because you can easily adapt it to feed a few (This version fed the 3 of us with leftovers, so I'd say it would feed 6 as a side dish easily.) or the masses. It can also cook in the oven alongside the bird while you are working on other dishes. It's the perfect mix of savory and sweet, and literally tastes like a holiday on a plate. Plus, it would travel really well too, in case you have to go "over the river and through the woods!"

That Turkey Day menu needs to be coming together pretty soon. We've got 2 weeks to finalize it; and I for one love knowing what's going to be served so my taste buds can start looking forward to it now! If there is room on yours, this might just be what you've been waiting to add to it!

Roasted Sweet Potatoes

with
Pecan Crumb Topping

From McCormick

5 large sweet potatoes (about 3 lbs.), peeled and cut into 1 inch cubes

2 TBS orange juice

1/4 c. packed brown sugar

2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

2 TBS butter, diced

1 c. dried cranberries

Topping: 

1/2 c. flour

1/2 c. packed brown sugar

4 TBS butter, diced

1 tsp. ground cinnamon 

1 tsp. ground ginger

1 c. chopped pecans

Preheat oven to 400. Lightly grease a 9 x 13 pan. Add sweet potatoes to a large bowl. In a small bowl whisk together orange juice, 1/4 c. brown sugar, vanilla, 1/2 tsp. cinnamon, 1/2 tsp. ginger and salt. Pour over potatoes. Stir well to coat. Transfer to pan. Sprinkle with cranberries. Dot with butter. Cover with foil and bake for 30 minutes. Meanwhile, in a small bowl, combine flour, brown sugar, cinnamon and ginger for topping. Mix well. Cut in butter using two forks. Stir in pecans. Remove potatoes from oven. Uncover. Sprinkle with pecan mixture. Bake an additional 25-30 minutes until potatoes tender and browned on top.

Shared on The Country Cook

Crock Pot Chinese

I know so many of you are like me and always on the lookout for ways to enjoy restaurant or take out favorites at home, easily and economically. Sure, we can all hit the drive thru or reach for the take-out menu, but if we can enjoy those same favorite dishes, while knowing exactly what goes into them; and easier on the wallet, why not??!!

And this time, I've got even more great news for you. This take out knock off is made even more simple with the addition of our favorite kitchen appliance,..the slow cooker! 

That's right, a little prep work in the morning before work, and you can come home to a delicious Asian inspired meal, mostly done. Fry up some rice and you've got dinner ready. Your family is going to love this one! It's full of flavor and tastes like something that would come out of one of those cute little white take-out boxes!

With the holiday rush just around the corner, we are all going to be relying on simple meals that can feed a crowd that don't break the bank; and don't keep us in the kitchen all day long. This fits all of those needs perfectly! 

Chinese food and the Crock Pot. Who knew they could be such a match made in heaven? If you never thought so, this recipe will make you a believer...and say "yum" at the same time!

Crock Pot Ginger Orange Beef From Midnight Baker

2 lb. round steak, cut into 1/4 inch slices

1 ( 8 oz.) can sliced water chestnuts

1 (11 oz.) can mandarin oranges, juice reserved

8 oz. white button mushrooms, sliced thick

1 small onion, thinly sliced

1 c. beef broth

1/3 c. soy sauce

2 TBS canola oil

1 tsp. ground ginger

2 TBS cornstarch

Sesame Seeds, for garnish

Salt and Pepper to taste

Fried Rice

4 c. cooked brown rice, chilled overnight

12 oz. bag frozen carrots and peas, thawed

2 eggs, beaten

2 TBS canola oil

Soy Sauce

Spray Crock Pot with nonstick spray. Heat 1 TBS canola oil in large skillet over high heat. Add beef slices, in batches if necessary, browning on all sides. Season with salt and pepper. Place beef in slow cooker. Heat other 1 TBS oil over medium-high heat. Add mushrooms, onion and water chestnuts. Saute until onions begin to soften and mushrooms browned. Add soy sauce and scrape bits from bottom of pan. Place mushroom mixture over beef in slow cooker. Mix reserved mandarin orange juice and beef broth together in a small bowl. Add cornstarch. Whisk well until smooth. Pour into slow cooker. Cover and cook on LOW for 8-10 hours. When almost ready to eat, heat 1 TBS oil in large skillet. Add eggs and scramble well. Remove from pan. Heat remaining TBS of oil and  add pre-cooked rice. Stir until starting to brown. Add thawed veggies and soy sauce to taste. Stir and cook until heated through. Add eggs back in. When ready to serve, place beef mixture over fried rice. Top with orange segments and sprinkle with sesame seeds. 

Shared on The Country Cook Nov. 14, 2014

Chinese at Very Good Recipes

Kid Approved Recipes From Eggland's Best {A Sponsored Post}

Anyone who reads this blog on a regular basis knows it's a common even to have Alex in the kitchen with me. I love finding recipes that he can not only enjoy eating, but help me make, creating memories in the kitchen that will last a lifetime. And now, thanks to Eggland's Best that same idea is spreading like wild fire! 

Whether eggs are the star of your child's breakfast, or maybe a nutritious after school snack, it is so important to keep kids energized during and after school hours by providing them with foods packed with nutrients, such as vitamins E, D, B-12 and omega-3's By choosing Eggland's Best, you're getting eggs that are fresher, taste better, and contain more vitamins and nutrients. 

By using EB eggs in everything from breakfast, to snacks, to sweet treats, it's easy to sneak extra nutrients into your child's diet, keeping them energized, focused and strong. 

Compared to ordinary eggs, EB eggs contain more than double the omega-3s, which studies have found may boost attention in kids under 12.  Plus, with ten times the vitamin E, a key antioxidant for strong immunity, EB eggs can help to ward off those sick days.

The folks at EB know the day doesn’t end after the bell rings, so you’ll be excited to hear their eggs pack four times the vitamin D, helping the body absorb calcium for strong bones on and off the field.  They also  have only 60 calories while ordinary eggs have 70 and also contain 25% less saturated fat, -helping to keep kids light on their toes.

So let's get those kids into the kitchen to make something yummy they will love to eat, and you can feel good about giving them! 

This is a great recipe to start with! I love muffins. I love how versatile they are. I love that one batch can go so far because you can give them to kids morning, noon or night. Need a quick breakfast? Done. Maybe even on the go? Done. Kids want a after school snack? Done. Want a dessert that is also nutritious? Done. Oh, and want a recipe you can have fun with your kids making together and enjoying every single minute? Done. 

The flavors of fall have come to a muffin, and you're going to love every bite!!! Plus, my friends at Eggland's Best have a fun prize pack to give to one lucky EMM reader, Just scroll below the recipe to see how you can win! 

And be sure to stay up on all things "eggy" with Eggland's Best on Facebook, Twitter, Pinterest and Instagram. 

Pumpkin Cinnamon Streusel Muffins

3/4 c. brown sugar

3/4 c. white sugar

1 stick butter, room temp

2 eggs

1 c. pumpkin puree

1/3 c. water

1 3/4 c. flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

Topping:

1/3 c. packed brown sugar

1 TBS flour

1 TBS butter, room temp

1/4 tsp. ground cinnamon

Glaze:

1/2 c. powdered sugar

4 tsp. water

Preheat oven to 350. Line a muffin tin with muffin papers. Beat 3/4 c. brown sugar, white sugar and 1 stick butter with an electric mixer until smooth and creamy. Add eggs. Beat. Add water and pumpkin. Beat until well incorporated.  In a medium bowl combine flour, baking soda, salt, 1 tsp. cinnamon, ginger and nutmeg. Mix well. Slowly combine into pumpkin mixture. Mix until smooth. Scoop into muffin tin, filling each vessel about 2/3 full. In a small bowl combine ingredients for topping. Using fingers, mix until crumbly. Sprinkle over muffins. Bake for 20-25 minutes or until toothpick comes out clean. Remove to wire rack to cool. In a small bowl, combine powdered sugar and water. Mix well. Drizzle over cooled muffins. Makes 18 muffins

Shared on The Country Cook Oct. 3, 2014

***GIVEAWAY***

To Enter: Leave a comment telling me what your favorite kid approved recipe you would use Eggland's Best eggs for. Be sure to leave an email address so I can find you. 

Contest Ends: October 8, 2014

 (1) Lucky Winner Will Receive: 

(1) $25 Visa Gift Card 

(2) Coupons for 1 FREE Dozen EB Eggs

Disclaimer: The Eggland’s Best information, coupons, gift card, and additional gift pack have been provided by Eggland’s Best.

Try Something New with Maple Leaf Farms {A Review}

So, I guess the best way to start this post is ask, "Have you had duck before?" And then I have to also ask "Have you cooked duck at home before?" If you answered either or both of those with "no", then you've come to the right place because by the end of this I hope you are wanting to change that! 

First, let me introduce you to another foodie gem from right here in my home state. Maple Leaf Farms  began in 1958 in Milford, Indiana, producing 280,000 ducks that first year. Still family owned today, they supply high-quality, value added duck products for folks like you and me. 

Maple Leaf Farms duck products are available in both raw and fully cooked varieties. Their original line includes whole body duck and cuts that can be easily prepared by both a chef and the home cook. 

I can honestly say until about a year ago, I had no idea these duck experts were right here in Indiana, let alone almost in my own backyard. (I'm talking less than an hour away!!) You know how much I love to support our local farmers, and now I have another one to add to my list! 

So you can imagine how excited I was when the great folks at Maple Leaf offered to send me a box of goodies to try in my kitchen! Now, I have only cooked with duck one other time, and never with the breast meat, so I was eager to try! 

I knew I wanted to grill them, and probably add a glaze. So I took a couple different Asian inspired ones I've used before and tweaked them here and there, and this is what I finally came up with. Sweet, succulent and oh so yummy! 

Now, if you've never cooked a duck breast either, let me tell you the Maple Leaf Farms site has some great tips. In fact, the directions you find below are 99% from them! For grilling, they suggested I would have the best results if I rendered them in a skillet first, and I am convinced this step is the #1 key to success! 

If you have been wanted to try duck, but have been too apprehensive, take it from me. You can do it! And to stay up on all things that are quacking ( ha ha) be sure to follow the great folks at Maple Leaf Farms on Facebook, Twitter  and Pinterest.

Brown Sugar and Soy Glazed Duck

2 duck breasts

1/4 c. dark brown sugar, packed

1/4 c. soy sauce

1 TBS rice wine vinegar

1/2 tsp. ground ginger

1/2 tsp. garlic powder

1 TBS vegetable oil

Salt and Pepper to taste

Pat duck breasts with paper towels to dry. Trim skin to size of breast. Using a sharp knife, score skin in a cross-hatch pattern. Season with salt and pepper. Heat a large non stick skillet over medium low heat. Place breasts skin side down and allow to render, about 10 minutes, until golden brown. While cooking, mix brown sugar, soy, vinegar, ginger, garlic and vegetable oil. Whisk well. When breasts are browned, remove to a paper towel lined platter. Preheat grill to high. When hot, place duck breasts skin side down, reduce heat to medium. Cook 15 minutes basting often on both sides, turning occasionally, until internal temp reaches 165. Serve on a bed of rice pilaf if desired.

 

Shared on The Country Cook July 25, 2014

Duck at Very Good Recipes

Old Fashion Holiday Baking

Today is one of those recipes that when you are making it, it instantly feels like Christmas. Even if you aren't quite in the holiday spirit, it forces you to be!

For me, it brought back memories of the way my grandmas' houses smelled all those Christmases from my childhood spent in Pennsylvania, surrounded by snow covered mountains. The day I made this for my family was bitterly cold, there were snowflakes falling, we had all the Christmas lights lit in the house, and the house filled with all the aromas we love this time of year. I was immediately in a better mood and truly felt "Christmasy" in my heart.

Are you looking for a special dessert for Christmas Eve (that's tomorrow, in case you aren't paying attention) or maybe Christmas Day? Your family will love this, and you will love how easy it is. But honestly, you could also serve this as a breakfast treat early Christmas morning! This, a cup of coffee or cocoa, and your day will start off deliciously.

We are all so busy this time of year. Dashing from here to there, shopping til we drop, attending party after party, trying to fit all the fun of the holiday season into just a few weeks. But I promise if you take about an hour out of the hustle and bustle, to make this, your holiday will instantly be transported back to the days of old. When the holidays were simpler, and families were more interested in spending the day in the kitchen baking and making memories than fighting the crowds at the mall. I think we can all use some old fashion holiday brought into homes this year, and this is the perfect way to start!

And a special note from me to you: This will be the last post of mine before Christmas. Bekki will be here tomorrow with a special recipe for Christmas Eve, so I didn't want to sign off without wishing each and every single one of you a very Merry Christmas from my family to yours~ May it be filled with those whom you love most in the world, and the spirit of the Lord, goodwill and peace to men that the oh so tiny baby brought to the world in a stable all those years ago!

 "Do not be afraid; for behold, I bring you good news of a great joy which shall be for all the people; for today in the city of David there has been born for you a Savior, who is Christ the Lord. "

Snowy-Day Gingerbread From Hometown Christmas

2 1/3 c. flour

1/3 c. sugar

1 c. molasses

3/4 c. hot water

1/2 c. shortening

1 egg

1 tsp. baking soda

3/4 tsp. salt

1 TBS ground ginger

1 TBS cinnamon

Preheat oven to 325. Spray a 9" deep dish pie plate with vegetable spray. In a large bowl, combine all ingredients. Beat with an electric mixer, on LOW, scraping bowl occasionally, for 30 seconds. Beat on medium speed, scraping, for 3 minutes. Pour batter into pie plate. Bake for 50 minutes or until toothpick inserted into center comes out clean. Serve with whipped topping if desired.

*NOTE* To easily remove molasses from measuring cup, rinse it out with HOT water first. The molasses will slide right out!

 

Don't Put It Away Quite Yet

Yep, autumn is here. We already established that on Monday. And for many of you I know that means the end of grilling season, but in this house it never ends. That's right. We are those crazy people are stand outside in our snow boots to grill a good steak in the dead of winter. In fact, we have been known to grill in a blizzard. An actual blizzard!! While the snow fell at an alarming rate, our neighbors were outside trying to keep up with shoveling, they were all jealous of the smells coming from our backyard, as the T-bones cooked to perfection!

So if you're like us, and the falling of the leaves has no reflection on the use of your grill, today's recipe will totally excite you. But don't worry, if your grill is all tucked away until next spring, there is also an oven option noted in the recipe! 

We love chicken wings. Buffalo. Barbecue. They are all scrumptious to us. And when I was a teenager, there was a local Chinese restaurant that had these amazing lunch specials that included a bunch of appetizers with each entree, one being a glazed chicken drummette (the small piece of the wing) that would have you licking your fingers when you were done. These are the closest thing to that I've had in years. In fact, Adam described them as "Asian barbecue". Sweet like barbecue, but with some of the best Asian flavors around, soy and ginger. 

If you are grilling this weekend, these are a definite must. Maybe for the big game? I would love to see these at a big tailgating party! Or if you want to stay inside, see the note above the oven. Either way, they are yummy, and easy, two things that are always welcome, winter, spring, summer or fall!

Asian Glazed Wings

2 lbs. chicken wings, separated into 2 pieces each

2 TBS all purpose seasoning, your favorite brand

2 TBS honey

2 TBS soy sauce

1 cup vegetable juice

1 tsp. ground ginger

Garlic Salt to taste

Salt and Pepper to taste

Cooking Spray

In a large bowl combine vegetable juice, honey, soy sauce and ginger. Set aside. Sprinkle wings with seasoning, garlic salt, salt and pepper. Allow to marinade for at least 30 minutes. When ready, preheat grill to medium-high. Spray wings with cooking spray. Sear on both sides, about 2 minutes. Reduce heat to medium-low and continue cooking for 15-20 minutes until cooked through. For the last 10 minutes baste with sauce on both sides many times. 

*NOTE* These can also be cooked in the oven. Follow directions, but roast on a baking sheet in 400 degree oven for 20 minutes, and then baste and cook for another 20 minutes, basting often.

Shared on The Country Cook September 27, 2013

Perfect (Asian) Side Dish

When I plan an Asian inspired meal, sometimes the main dish is just the beginning. I want sides that match the "star" of the meal in deliciousness, bite for bite. And sometimes, that is a challenge in itself. Not because I can't find anything to make, but because I find myself making the same things over and over because we enjoy them so much. So when can take something I know we love, like noodles, and switch them up a little bit with a new recipe, I am almost insured a success.

I have never had Thai food, but I've been wanting to try it for quite some time now. And one of the things I hear about over and over in Thai cuisine are "peanut noodles." But usual, those two words are preceded by another which doesn't go well into my vocabulary....spicy. I've shared with you before how Mr. Everyday loves spicy food. In fact the hotter, the better. And yes, Little Everyday definitely inherited the "hot" gene from his Daddy. Which is funny because Adam inherited it from his grandpa, so I guess the tradition lives on. But mama just can't handle it...at all!

So you can understand how excited I was when I found a peanut noodle recipe that in no way included the word spicy, or after looking at the ingredient list, anything that could even be considered spicy! This recipe couldn't be easier. We're talking boiling water, stirring pasta, making a quick sauce and wah-lah...a side dish is born.

If your family loves Asian food, I know they will adore these noodles. Such great flavor, and the perfect compliment to any Asian inspired meal!

Easy Peanut Noodles Adapted from Food Network
12 oz. linguine, cooked and drained
1/4 c. creamy peanut butter
2 TBS rice vinegar
3 TBS soy sauce
1 TBS vegetable oil
1 TBS honey
1 TBS grated fresh ginger
4 green onions, chopped on a diagonal, a few left for garnish

While pasta is cooking, add peanut butter to medium glass bowl. Microwave for 15 seconds until soft. Whisk in vinegar, soy, oil, honey and ginger. Mix until well combined. Before draining pasta, add 2 TBS starchy cooking water to peanut sauce. (It should be thick but pourable) Stir well. Add noodles to a large bowl. Add green onions. Pour sauce over. Combine well, coating all noodles with sauce. Garnish with green onions. Serve warm, room temp or cold!
*NOTE* When measuring ingredients, use the same TBS for the oil, and then the honey, it will slide right out!

Shared on Make Ahead Meals Apr. 22, 2013
Shared on Mandy's Recipe Box Apr. 23. 2013
Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013
Shared on The Country Cook Apr. 26, 2013

Asian at Very Good Recipes
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Only Two Hours

Like many of you, the Crock Pot recipes I usually cook are the "low and slow", cook all day types of dishes. Let's face it, that's why we love our Crock Pots. But here is a little secret about me. Ninety-nine percent of the time when I plan those meals, they are prepared on days when I'm going to be home all day. Why? Well, I'm a little OCD when it comes to my Crock Pot cooking. See, I am a checker, a stirrer if you will. Yes, even though I know that for every time I take the lid off the Crock Pot while cooking I loose 30 minutes of cooking time, (Did you know that? It's true, because of the heat being released.) I can't help myself. If I have something in there all day, I have to check it. I have to stir it. I have to taste test it. Silly, yes I know, but hey, the stuff still turns out yummy, so no complaints!

But my days at home are getting fewer and farther between. Now, will I leave something to cook all day? Sure I will. Have I don it before? Sure I have. Do I prefer not to? Of course I do. But that means planning my slow cooker meals is sometimes a bit tricky around our busy schedules. So you can imagine my delight when I found this little gem. It only takes 2 hours to cook, beginning to end! Well maybe 2 hours and 10 minutes with prep time. That means I can come home after a busy day, after getting Alex from school and still have a Crock Pot meal done and on the table in time for supper. Plus, I can stir, check, taste, and recheck all I want within those two hours!

Now, I served this with a pre-packaged rice mix because they were on sale the week before for less than a dollar, and sometimes even though I know they aren't the healthiest for us, the bargain calls my name and I pick them up anyway. But if you want a great fried rice recipe this would top off very nice, click here for my homemade version that is easy and tasty.

If you are a "fix it and forget it" kind of slow cooker, my hat is off to you. For while I can do , it's not my first choice. But even if you are, I bet this two hours only dish might just peak your interest too! Not to mention awaken your taste buds!

Crock Pot Chicken Teriyaki Adapted from Crock Pot
1 (1.25) lb. package chicken tenders, cut into medium pieces
6 oz. pineapple juice
1 TBS molasses
1 TBS vegetable oil
1 TBS minced fresh ginger
1 TBS minced garlic
1/4 c. soy sauce
1 TBS Asian seasoning blend (I like this one), plus extra for garnish
1 TBS sugar

Combine all ingredients in Crock Pot. Cook on LOW for 2 hours. Serve chicken and sauce over rice if desired. Sprinkle with extra seasoning blend.
*NOTE* To easily peel fresh ginger, scrape it with the back of a spoon. Also, when measuring the molasses, use the same TBS you used for the vegetable oil. The molasses will slide right out!

Shared on Make Ahead Meals Apr. 15, 2013
Shared on Mandy's Recipe Box Apr. 16, 2013
Shared on Lady Behind The Curtain Apr. 17, 2013
Shared on Miz Helen's Country Cottage Apr. 18, 2013
Shared on The Country Cook Apr. 19, 2013

Asian at Very Good Recipes
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Simple Chinese New Year {Thai Kitchen and Simply Asia}

Did you know there is another way to celebrate the New Year? Nope, we aren't going back to Times Square to watch the ball drop again. I'm talking about The Chinese New Year!

The traditional 15-day celebration kicked off February 10th, and what better way to enjoy the party than with some delicious new dishes using products from Thai Kitchen and Simply Asia?

At Thai Kitchen and Simply Asia, they have made your favorite Asian flavors available to enjoy anytime and anywhere. From noodles to sauces and seasonings, coconut milk to fish sauce, their premium products deliver restaurant-quality Asian cuisine in minutes. The ingredients and recipes offer simple solutions to spice up any celebration - and what better time to “thai” new dishes than Chinese New Year? It is a perfect reason to gather a group of friends and try tasty Asian cuisine. From mild to spicy, appetizers to dessert, Thai Kitchen and Simply Asia have something for every taste bud, sure to please even the most discerning palates.

The aromatic essences. The exotic flavors. The abundant texture. There’s no culinary experience that compares to Asian cuisine – whether you’re preparing a meal for the whole family or looking for a quick snack, we’re here to bring the adventure to your kitchen.


Thai Kitchen and Simply Asia offer a complete line of Asian ingredients and convenience items, including sauces, curry pastes, rice noodles, fish sauce, coconut milk, noodle bowls, and more. Most items are free of gluten, artificial colors/flavors and MSG – more reason to celebrate a New Year, and new you! Their ingredients and recipes offer simple solutions to spice up any celebration, or weeknight supper!

Need some inspiration? Check out these ideas from the experts themselves:

For entertaining, why not try a Satay Partay - a delicious chicken dish featuring Thai Kitchen'sCoconut Milk, Premium Fish Sauce, Red Curry Paste, Lemongrass and Peanut Satay Sauce.

Or, add a little zing to traditional party favorites with Thai Kitchen dipping sauces. Our Spicy Thai Mango dipping sauce puts a fruity twist on traditional spring rolls in this Zing Rolls recipe featuring Thai Kitchen's Red Rice Noodles.

Whether entertaining a crowd or an everyday dinner with the family, Simply Asia Stir-Fry Sauces are the perfect way to create Real Asia, Real Fast at home. Try our mild, flavorful General Tsao Stir-Fry Sauce in Restaurant Style General Tsao Chicken or General Tsao's Meatballs. Fans of ginger will enjoy the flavor our Ginger Teriyaki Stir-Fry Sauce brings to these Ginger Teriyaki Lettuce Wraps. Looking for a little more heat? Serve up these "Kung Wow" chicken wings with our Thai Kitchen Kung Pao Stir-Fry Sauce.

I love the fact their products help me bring some Asian flare into my kitchen with ease and convenience, making an unique dinner experience achievable after a busy day. This stir fry is both tasty and simple, making it a great Monday through Friday supper...you don't have to wait for a party! I served it over their Jasmine Rice for a complete dish full of fresh veggies and fantastic flavor.

Chicken and Vegetable Stir Fry From Thai Kitchen
1 lb. chicken tenders, cut into thin strips
3 c. assorted cut up vegetables (I used broccoli florets, snow peas, 1 red pepper, 2 carrots and 3 green onions)
2 TBS vegetable oil
4 tsp. cornstarch
2 TBS soy sauce
1 c. water
2 TBS Simply Asia Sweet Ginger and Garlic Seasoning

Mix water, soy sauce, cornstarch and seasoning in a small bowl until smooth. Set aside. Heat one TBS oil in large nonstick skillet on medium high heat. Add vegetables. Stir fry for 3 minutes. Remove from skillet. Heat remaining one TBS oil in skillet. Add chicken. Stir fry 5 minutes or until cooked through. Return veggies to skillet. Stir sauce mixture. Add to skillet. Stirring constantly, bring to a boil on medium heat. Boil 1 minute until sauce is slightly thickened. Serve over rice if desired. 

Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

For more information, products and great ideas you can find find them on social media too:

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Disclaimer: This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.

Monday Brainstorms

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

                  and 

Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
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Grateful With A Heavy Heart

One week ago today evil found a small town in Connecticut. One week ago small children were taken from this earth much too soon; and adults gave their lives trying to protect them. One week ago parents in that small town got the news that no parent should ever have to hear~ their babies would not be coming home. Like many of you, I sat in horror watching the images on the television not able to comprehend or wrap my mind around how someone could take the lives of innocent children with no regard to basic human emotions. I literally sat in my living room staring out the window with tears rolling down my face.

What was I staring at? My son's school. We are blessed to live only 5 doors from his elementary school, and I can see his classroom window from my front porch. I will be honest and say part of me wanted to rush up to the school, take him out early and bring him home. Not because I thought this could happen here too, but because I just needed to see his face, hold him close and tell him I love him. That he is the most precious gift I've ever received and I would never let anything or anyone harm him. I'm sure many parents out there felt the same exact thing. However, I knew disrupting his day would only be selfish on my part, and frightening him wasn't the answer.

But let's face it, there are no answers. There are so many questions surrounding this massacre, and most will always go left unanswered. So how do we as a nation, which when something like this happens, gets very small, begin to heal? For my family it means prayer. We lift those affected up in prayer and ask God to place them in His loving arms of peace and love, showing them the light of tomorrow. We pray for the families who were left behind because we know there will always be an empty chair at the dinner table and an empty bed at night. We pray for too many families who on Christmas morning will be left with so many unwrapped presents under their tree. We pray for the children who were taken from their loved ones, knowing they are safe and loved in Heaven above, resting in the arms of their Father.

And we also look at our lives. We take a minute to realize how very blessed we are. I don't think I have ever been so happy to pick my son up from school, as I was last Friday. I looked into his eyes and said a silent prayer for all those Mommies who no longer could do so with their babies. I decided right there and then that the plans I had with Monkey for that evening would continue as planned. As I said on my Facebook page, "Baking cookies will never mean more. Something so trivial is so precious." I got up, put one foot in front of the other, attempted to get my head out of the fog of despair, and I spent the evening with my child loving him, laughing with him, enjoying him. Not because I could forget what was happening in that small New England town, but because I could not. None of us will ever forget; but if we stop living, evil wins. I knew I needed that special time with my son to help my broken heart, and to show God "I know just how blessed I am, how precious he is, and I will be thankful each second I am with him."

My heart still aches for those mommies and daddies in Newtown. With Christmas around the corner, I know the time of year only magnifies what they are feeling  and will continue to feel every Christmas in the future. May God somehow begin to heal their hearts, souls and minds. May they know His love and peace, remembering we all grieve with them. And may they know their little ones now fly with the angels, and watch over them every single day.

So, here is what Alex and I made last Friday~ made together, with love and gratitude .

Gingerbread Cookies

1/2 c. shortening

1/2 c. packed brown sugar

3 1/4 c. sifted all purpose flour

1 tsp salt                                                                                   

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground ginger

3/4 c. molasses

1/4 c. water

Cinnamon Candies if desired

Icing if desired

Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. Chill at least 1 hour.Preheat oven to 350. Roll dough to 1/4 inch thick. Cut with cookie cutters of your choice. Lift onto lightly greased cookie sheet (Or Silpat or Parchment paper) with spatula. Add candies if desired. Bake above oven center for about 12 minutes or until cookies spring back lightly in center. Do not overcook, they won't stay soft. Remove from sheets. Cool on wire racks. 

Rolling out the dough

Adding buttons

So proud of his baking skills!

The official taste test complete with Egg Nog!

Shared on The Country Cook Dec. 21, 2012

Cookies at Very Good Recipes

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Great Sale Sandwich

When I'm at the grocery store, I am a woman on a mission. I have my list in hand, know exactly what I need to get and I'm going to do my best to find the best deals possible. And that's why even though I only buy what is on my list 99% of the time, I am still able to snag a great sale item when my eye catches it. And that is exactly how this sandwich came to be. All because pork tenderloins were a great price a few weeks ago. There I was looking in the meat case and I found a little over 2 pound pork loin for $5!! Well, I immediately knew it was going home with me, I just wasn't sure what I would do with it. I love pork loin, but let's be honest, it shrinks when it cooks, and a 2 lb. roast was not going to feed my family if just sliced. But a great way to stretch that meat (and this is a fantastic tip) is to find a way to shred it and make sandwiches! Sure, I could do barbecue pulled pork, but I was in the mood for something a little different. So I decided to let some Asian inspiration be my guide on this and I'm so glad I did because I got a delicious meal for not a lot of "dough". Now, the Asian Crunch Coleslaw that I used with these (which I've already shared, but will include the recipe here too)  is a great side dish to these sandwiches, but I actually prefer a small amount right on top of my meat as a condiment. If you are on a budget, going to the grocery store with a list is a must; but be sure to keep your eyes open for those indoor specials that will save you even more money, and lead to something very yummy!

Crock Pot Teriyaki Pork with Asian Crunch Slaw
2 lb. pork loin
1 c. soy sauce
1/2 tsp garlic powder
6 TBS rice wine vinegar
4 TBS brown sugar
2 TBS honey
1 tsp ground ginger
1 package coleslaw mix
4 green onions, chopped
1 pkg. Chicken flavored Ramen Noodles, seasoning packet set aside and noodles crushed
1/2 c. sunflower kernels
2/3 c. sliced almonds
Salt and Pepper to taste
Hamburger Buns, toasted if desired

Dressing:
2 TBS sugar
3 TBS white vinegar
1/2 c. vegetable oil
Seasoning Packet
Pepper to taste

Season pork with salt and pepper. Place in Crock Pot. In a medium bowl combine soy, rice vinegar, garlic, ginger, honey and brown sugar. Whisk well until combined. Pour over pork. Cook on low 2 hours. Flip pork over. Cook 2 more hours. Remove meat from Crock Pot and shred with 2 forks, or in Kitchen Aid Mix with paddle attachment. (See how here.) Place meat back in Crock Pot and cook 3 additional hours. About 30 minutes before serving, mix coleslaw, green onions, crushed noodles, sunflower kernels, and almonds. Whisk dressing ingredients and pour over coleslaw, stirring well. Chill until serving. To assemble, spoon meat out of Crock Pot with slotted spoon. Place on bottom bun. Top with about 1/4 c. coleslaw.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Nov. 6, 2012
Shared on Lady Behind The Curtain Nov. 7, 2012
Shared on Miz Helen's Country Cottage Nov. 8, 2012
Shared on The Country Cook Nov. 9, 2012

Pork at Very Good Recipes
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