One Extra Pot

So, I wish I could "advertise" this as a one pot wonder, but I can't tell a lie. It would be false advertising and I just can't do that. However, it only takes one extra pot, so it's like a very close cousin! That's all. Just one more, and it is barely going to get dirty, so it only half counts. 

I think one of the reason why when searching for recipes we all seem to stop at the ones labeled "one pot" or "one skillet" is because life demands meals be quick, both for cooking time, and clean up. Let's face it, those huge meals taste great and are so satisfying, but the after math? I for one always wish for the dish fairy to show up...and she never does....lazy witch. You know the ones I'm talking about. Where it seems like every single dish/pan/pot/utensil in the kitchen is dirty and piled up in the sink. Even with the added blessing of a dishwasher, the amount of work can seem daunting. So when I can give my family, and all of you, a dish this delicious, and make the promise of only two pans...it's a successful food blogger day. 

This is another way to really stretch the budget when it comes to seafood. If you haven't seen me sing the praises of the frozen options in the stores today, you are now. The 12 oz. bag I used in this recipe cost me about $5, and easily fed our family of three. Oh, and if you're wondering if you have to buy the ones with tail left on per the recipe, it's a personal choice. I like to use them in dishes like this because they shrink less. But if you don't mind that, and don't want to mess with the tails when chowing down, feel free to use tail off. 

Between the garlic and lemon, this is bursting with flavor, and even with the cheese and milk, I think it's still super light. Add a veggie and maybe some bread on the side and supper is on the table in under 30 minutes! And your clean up will be even less than that!

Lemon Garlic Shrimp and Rice Skillet

Inspired by Diethood

2 c. instant white rice

2 c. water

2 chicken bouillon cubes 

6 TBS butter

5 large garlic cloves, finely chopped

12 oz. frozen medium shrimp, tail on, thawed

6 TBS milk

1/2 c. shredded Parmesan cheese

1 1/2 TBS dried parsley, extra for garnish

Juice of 1/2 lemon

Salt and Pepper to taste 

In a medium pot, bring water and bouillon cubes to boil. Add rice. Stir. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Set aside. (These were my directions. Check your box!) In a large skillet, heat butter over low heat. Add garlic and cook for 2-3 minutes until fragrant, stirring constantly. Add shrimp, salt and pepper. Cook and stir, until shrimp are pink, about 5 minutes. Move shrimp to sides of pan, add rice. Stir well. Add milk, cheese and parsley. Stir to combine and cook for 1-2 minutes more until thickened. Remove from heat. Squeeze lemon over. Sprinkle with extra parsley. 

 

Shared at Weekend Potluck

Good- for- You Everyday Meals Day 1 {A Review and Giveaway}

Welcome to Gooseberry Patch week on EMM! I'm so excited to share this latest cookbook with you from my good friends at GP, and can't wait to show you just a few yummy recipes you can find in their newest cookbook gem.

Good-for-You Everyday Meals...you know when I read that title, it was like kismet! What better title for your Everyday Mom to dive into and cook my way through!

So, every day this week I will be featuring recipes from this newest title in my collection, each one more delicious than the next!

With everything from starters and main dishes, to sides, salads, snacks and desserts, it has something for everyone!

Each section has so many yummy things to choose from, it was hard to pick only a few to share with ya'll. Believe me, there are enough pages "dog-earred" in my copy, I could share a different one each day, and not finish for months! But I decided the best one to begin with would be something for breakfast!

When I saw this recipe I knew it would be perfect for a busy weekend when we had a lot going on. Why? because it would cook itself while I slept, and breakfast would be waiting on us when we got up Sunday morning. But think about how great that would be on a busy weekday morning when you're rushing around for work and school too! In fact, I think this would also be wonderful to cook on Sunday, cool it down, and keep in the fridge to reheat for breakfast all week long!

I had never tried the steel cut oats before, but had heard they were perfect for the Crock Pot. They hold up really well to slow cooking, and make for a hearty, comforting way to start your day. Oh, and let me just tell you...the house is going to smell amazing when you cook these, which makes crawling out of bed just a little bit easier!

If your mornings are super crazy, but you still want something warm to send your family on its way, this would be absolutely perfect! Oh, and the great folks at Gooseberry Patch have included a copy of Good-for-You Everyday Meals for one lucky EMM fan too! Just scroll down to find the giveaway! And be sure to come back Wednesday and Friday to see what other scrumptious things I made!

Overnight Apple-Cinnamon Oats

Found on page 25, Contributed by Dana Rowan Spokane, WA

2 apples, peeled, cored and chopped

2 c. milk

1 1/2 c. water

1/2 c. unsweetened applesauce

1 c. steel-cut oats, uncooked

1/4 c. brown sugar, packed

1 TBS butter, diced

1 tsp. cinnamon

1/4 tsp. salt

Garnish: maple syrup, milk, applesauce, chopped walnuts, raisins, dried cranberries, etc.

Spray a Crock Pot with non stick spray. Add all ingredients except garnish. Stir. Cover and cook on LOW for about 7 hours. If desired, stir in a little more milk or water for desired consistency. Spoon into bowl, garnish as wanted. Makes 6 servings

*NOTE* After 7 hours, mine had scorched just a bit on the sides, so I probably would do 6 hours next time. If you have a programmable slow cooker, I'm sure it wouldn't do this. Also included with this recipe is this great tip, which I just had to share: Fill a muffin tin with yummy oatmeal toppings...making it easy for everyone to help themselves!

Shown here garnished with maple syrup and dried cranberries

Shared on The Country Cook Mar. 7, 2014

CLOSED

********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: Friday March 14, 2014

(1) Lucky Winner will receive:
(1) copy of

Mandatory Entry:

1. Leave a comment telling me your favorite good-for-you dish!

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.

After School Delight

Whenever I hear the words "after school snack" my mind goes to one image. Cookies, fresh from the oven, and a tall glass of milk. Why this picture pops into my head I'm not sure. I can't remember that being my after school snack one time growing up. Ha. Ha. I was more of a fan of salty snacks, and have never been a huge milk drinker. But for whatever reason, that's what pops into my head every single time.

And while we are on the subject of things we can't explain? Why exactly are kids so stinkin' hungry when they get home? The minute, and I mean very second, their feet hit the front door, their stomachs are screaming to be fed. How many moms hear on a daily basis, "Can I have a snack? I'm starving." It doesn't seem to matter when they eat lunch, or even how much they eat, by around 3 o'clock, they act as if they are malnourished and haven't ate for days.

If you were a kid who was treated to warm cookies and cold milk or not, I think we can all agree they are a match made in heaven; and a favorite treat for most of us. In fact, this dessert is a tribute to anybody that has ever taken a cookie, dipped it into their milk, savoring every single bite.

We're talking a no bake dessert. That uses cookies....dipped in milk! Let me say that again for those of you who are now coming too from fainting at just the thought of such bliss. An entire dessert of milk soaked cookies! Oh, and did I mention they are layered with Cool Whip? I know, you need a moment....

Your kids are going to flip for this. But I'm not going to lie, adults can't get enough either. My husband and son were literally fighting over the last piece. They licked the baking dish clean! In fact, this would be a great one to make for Valentine's Day! Something extra sweet for your sweeties!

Cookies and milk...something so simple can be so perfect and delicious. That's exactly how I would describe this recipe too!

Cookies and Milk No Bake Dessert From Gooseberry Patch
1 (13 oz.) package crunchy chocolate chip cookies
3/4 c. milk
1 ( 8 oz.) tub Cool Whip
Chocolate Chips

Dip each cookie in milk, coating whole surface. In a 9x13 pan layer cookies and Cool Whip, ending with Cool Whip. Top with chocolate chips. Cover and chill overnight.

Shared on The Country Cook Feb. 7, 2014

Chocolate at Very Good Recipes

Recipes From Your Heart with Eggland's Best

Did you know February is American Heart Month? Well, it is, and I think it's a great opportunity to learn more about heart healthy living, including in the kitchen. And since February is also the "month of love", it's also a great time to serve your family a great tasting meal made with love, using Eggland's Best Eggs.

By using Eggland's Best eggs in your next recipe (Maybe even this one!), you are getting a high quality egg that has better taste, less saturated fat, and more nutrition. Have you tried EB's eggs before? If so, you know exactly what I'm talking about!  And if you haven't let me give you a few more reasons why they are a great addition to your everyday cooking and eating. Compared to other eggs, Eggland's Best eggs contain:

10 times more Vitamin E

Double the amount of Omega-3's

Twice the amount of Vitamin D

3 times more Vitamin B12

25% less Saturated Fat

38% more Lutein

I don't know about you, but when I read things like that, it makes me happy to know I can feel good about giving my family something they love so much, like eggs, and still feel really good about what we are putting into our bodies. 

If you are always on the hunt for new breakfast or brunch ideas, than you will love this one. Or, if like us, one of your favorite things is breakfast for supper, this can easily be a simple weeknight meal; and one I think even the little ones will love. It has some very familiar flavors (think pizza) I suspect they will really enjoy, and be surprised you can get in a breakfast food! 

Oh, and my good friends at Eggland's Best has a pretty cool giveaway for one lucky EMM reader too! Just scroll down after the recipe for all the details!

This month, let's all try a little harder to remember our hearts, how hard they work for us, and do anything we can to make their job a little easier by living a more heart friendly life. 

Be sure to check out Eggland's Best on Facebook,Twitter, and Pinterest too!

Baked Italian Omelet

9 Eggland's Best extra large eggs

1 c. milk

8 oz. button mushrooms, sliced

2 TBS butter

1 bunch green onions, white and light green only, finely chopped

1 (2.25 oz) can sliced black olives, well drained

2 Roma tomatoes, seeded and finely chopped

2 tsp. Italian Seasoning

3/4 c. shredded cheddar cheese

Salt and Pepper to taste

Dried Parsley for garnish

Preheat oven to 375. Grease a 8 x 11 baking dish. In a large skillet over medium heat, melt butter. Saute mushrooms, until browned, about 5 minutes. Add green onions and black olives. Continuing sauteing for another 2 minutes. Add tomatoes and Italian seasoning. Stir to warm through. Remove from heat and transfer to a bowl to allow to slightly cool. In a large bowl whisk together eggs and milk. Season with salt and pepper. Add cheese and mushroom mixture. Stir well. Transfer to baking dish. Bake for 35-40 minutes until set, or toothpick comes out clean. Sprinkle with parsley. Allow to stand 5 minutes before serving.

Shared on The Country Cook Feb. 7, 2014

***GIVEAWAY***

NOW CLOSED

ONE Winner Will Receive An Eggland's Best Gift Pack Including:

(1) $25 Visa Gift Card

(1) Plush EB Egg 

(2) Coupons for 1 FREE dozen eggs

*To Enter: Simply leaving me a comment telling me the FIRST thing you would make with your FREE eggs!

*Winner will be chosen randomly and notified via email. He/she will have 24 hours to claim prize or another winner will be chosen. 

*This is open to US Residents (NO PO Boxes) 18 years or older ONLY. 

*Contest Ends: Friday Feb. 7, 2014

Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.

Daddy's Request

Reading that title did you think maybe Mr. Everyday was asking for something special and Monkey helped me make it? Well, that does happen in our house, a lot, but in this case, I'm not talking about my baby daddy...but instead my Daddy.

That's right, I'm 32 and I still call him Daddy. Always have, always will! Sure he's a father. And yep, a dad too. But to me, his little girl, he will forever be Daddy.

About a month ago, he was telling me about this dish he had at a buffet while out on the road. (For those of you who don't know, he's an over the road truck driver.) Cris-crossing the country on a weekly basis tends to lead to him trying to find decent food at decent prices that isn't always fast food, and tastes like home cooking when he can.

So anyway, he told me he had this amazingly yummy dish and wanted me to try to recreate it. Now, I was waiting for something I would have to really research and find a recipe for. But instead, he started describing something I think has graced most American's dinner tables at one point. Poor Daddy. Sometimes he lives such a sheltered life. LOL Okay, so that isn't true. What is true is that some of the ingredients in a standard version, and this one too, are things my mom can't eat, hence why he's never had it at home. I told him I would try to come up with my own recipe and see if I could re-create a close match to have.

The week of Thanksgiving I made this for our supper, and actually took him a bowl of leftovers when we celebrated with them. Well, it was kinda late, he had had a big meal, and dessert, but I still wanted him to taste it while I was there. So, my mom heated up a small dish for him to try. Well....let's just say that small dish turned into a bigger bowl, and he finished off the entire thing before we left! Yep, it was a hit! He declared it "delicious" and "absolutely what he was looking for." In fact, he loved it so much he made me promise to make him a couple to freeze and have on hand for simple suppers when my mom isn't home.

Ya'll know how much I love casseroles, and this is definitely going to become a staple in our house. See, what I didn't tell you yet, was Daddy was lucky to get the bowl he did because my "boys" were fighting over the dish as soon as it came out of the oven! They could not get enough and loved every bite.

This is a great simple weeknight supper, or pot-luck dish! It can freeze and travel well, and feed a crowd for pretty cheap! I'm so glad my Daddy enjoyed what I came up with for him; and I'm also grateful he requested it in the first place, because look at the yummy creation it lead to!

Chicken, Broccoli and Rice Casserole

1 package chicken tenders

1 (12 oz.) bag frozen chopped broccoli, thawed and drained

8 oz. shredded sharp cheddar cheese

2 c. cooked rice

1/4 c. butter, diced

1 c. milk

1 (10 3/4 oz.) can cream of mushroom soup

1 (10 3/4 oz.) can cream of chicken soup

1 small onion, chopped

Olive Oil

Salt and Pepper to taste

Preheat oven to 375. Arrange chicken tenders on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for 30 minutes until done. Remove and set aside to cool enough to handle. When cool, chop or shred.  Reduce oven to 350.

In a large bowl combine cooked chicken, rice, broccoli, cheese, milk, soups, onion, salt and pepper. Stir well to combine. Spray a 9x13 dish with cooking spray. Pour chicken and rice mixture into dish and spread evenly. Top with diced butter. Bake for 30-45 minutes until heated through and cheese is melted. Stir before serving.

Shared on The Country Cook Dec. 13, 2013

Holiday Take Along

Here is the dilemma. You are either going to a holiday party and need to take a warm dish, or you are hosting one and need some stove and oven space, and you need dishes that meet these needs. In the weeks leading up to Thanksgiving, so many EMM fans reached out to me asking for ideas for these exact situations, and I helped as much as I could. Two side dishes that immediately came to mind were my Crock Pot Roasted Potatoes and Baked Mac n Cheese. The one, obviously is pretty easy since you make them in the slow cooker and then can take them any where, and the other, while yes, it does have to be baked, can either be made ahead of time and baked off on your arrival, or it can be pre-made, and if you have a "hot pack" for a portable carrier, it stays warms for a long time! I know both of these are great ideas, because I've used them both during the holidays!! Then only two days after Turkey Day I discovered this dish which is like the perfect marriage of those previously mentioned. It was like the food gods were smiling down on me and saying "Here is a great idea for the busy holiday season upon us, for all those fans who needed it!" May I present to you, Crock Pot Mac n Cheese! Now I will be honest, I've tried making our favorite cheesy side dish in the slow cooker before and it was a disaster. It turned out resembling wallpaper paste rather than something edible. But when I found this tucked away in my recipe box (I can't remember where I got it, but I'm guessing one of the ladies at my church) I wanted to try it, hoping it would be more successful. And oh it was! And I knew it needed to be blogged ASAP for those of you looking for easy, kid friendly, holiday meals or party fare! We are so incredibly busy this time of year, why not take some help where you can...even if it's in the form of a Crock Pot!

Crock Pot Mac n Cheese

16 oz. elbow macaroni

4 c. sharp cheddar cheese, finely shredded

1 1/2 c. milk

1 (12 oz) can evaporated milk

1/2 c. butter, melted

1 TBS vegetable oil

Salt and Pepper to taste

Preheat Crock Pot to low. Boil macaroni until al dente and drain well. Grease bottom and sides of Crock Pot with cooking spray. Place cooked macaroni in Crock Pot, add vegetable oil and stir well. Add rest of ingredients and stir very well to combine. Cook on LOW for 3-4 hours, stirring often. Garnish with extra shredded cheese, if desired.

Shared on Make Ahead Meals Dec. 3, 2012
Shared on Mandy's Recipe Box Dec. 4, 2012
Shared on Lady Behind The Curtain Dec. 5, 2012
Shared on Miz Helen's Country Cottage Dec. 6, 2012
Shared on The Country Cook Dec. 7, 2012

Autumn In A Bite

When you think of this time of year I'm guessing many things come to mind, but I bet  if someone says "autumn foods" one and one thing alone pops into your head...pumpkin! Sure we enjoy pumpkin flavored things year round, but let's face it, they never taste as good as they do from about October 1st to December 31st. (Yes, I realize Thanksgiving is the big holiday where pumpkin is the star, but in my family we enjoy pumpkin pie every Christmas Day, so our season is extended!) From carving them into spooky scenes and then making Roasted Pumpkin Seeds to buying every last can of pumpkin puree' we can gets our hands on, fall is definitely when pumpkin has it's moment in the spotlight. So when I saw these on Pinterest I knew I had to try them with my very first can of pumpkin of the season. Now I will be totally honest with you, mine do not look like the originals, those were much prettier, but hey, they still taste fabulous and my "boys" didn't had never seen them so they thought I was a genius! To me, these taste like a mini pumpkin pie with the perfect amount of icing. I'm such a sucker for icing. You could put it on a gym sock and I'd eat it! If you're having a Halloween party, these would be the perfect little bite, or even as a treat for your child's class (if your school allows that). Or better yet, if you are planning a huge Thanksgiving buffet, why not make a few batches of these instead of pies that take so much effort? You could make a ton of these in the time it would take you to make just a few big pies. I hope you are enjoying all your favorite fall flavors (yeah, try saying that 5 times fast), including everyone's number one!

Mini Pumpkin Crescent Bites From Baked In

1 (8ct) can crescent rolls

4 TBS butter, melted

1 TBS brown sugar

1 c. pumpkin puree

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 c. powdered sugar

1 TBS milk

1/4 tsp vanilla extract

Preheat oven to 375. In a small bowl combine melted butter, brown sugar, cinnamon, ginger, cloves and nutmeg. Stir well. Lay out crescent rolls into 4 rectangles. Crease perforations with finger sealing closes. Using a pastry brush, equally brush the butter mixture over each rectangle. Then spoon an equal amount of pumpkin onto each (about 1/4 cup). Spread out using a spatula. Carefully roll up each rectangle and cut into 1 inch pieces. Lay each piece into a section of a muffin tin. Bake for 16-19 minutes until browned. While cooking, combine powdered sugar, vanilla and milk. Stir well. When bites are done cooking, remove to a cooling rack. Cool for 10 minutes. Drizzle with icing. Allow to set. Drizzle with a touch more icing and serve.

Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Pumpkin at Very Good Recipes