Long Lost Food Blogger

 Did you think your friendly neighborhood everyday mom abandoned you? I promise I haven't. Life is just crazy busy right now, and while I'm still in the kitchen cooking, most days I am relying on go-to recipes, quick stuff, and not even considering developing anything new for you. 

Let's see, the oldest graduated in May, summer came, we vacationed for 2 weeks on the beach, by the time we got home we had a month left before we had to move him to college. There was dorm shopping, school supply shopping, uniform shopping for the little guy, more dorm room shopping, and of course trips to the zoo, pool and library thrown in for fun. Oh, and a big 7 birthday in there too with three weekends of parties!

Then August came and it was time to pack up the car, set up the college freshman's dorm room and then drive away! Leave my baby! I won't lie, walking out of that room was the hardest thing I've ever done. Part of my heart is now two hours away. For almost 19 years, every moment of every day has been planned around him (and of course his baby brother too). My entire existence has been wrapped up in being his mom. It's a weird feeling to be bursting withe pride, and so excited for him all at the same time as feeling lost and a little heart broken. But you know what helps? His smile in every picture. His voice in every call. He is settling in and we can't wait to see what this year holds for him.

Here at home, we are learning to be a threesome. It still feels weird, and yes there are days when I cry because I miss him, but God knew what He was doing spreading my kids 12 years apart, because I am blessed to have a little boy who depends on and needs me. I have thrown myself into his world...I am  room mom for his 1st grade class, I just took on a Vice President role in PTL at his school, and I will be substituting aide in Kindergarten this year again. 

I am staying as busy as I can so I don't have to focus on missing my boy. I have taken on multiple projects for school and our annual fundraiser auction. Plus, I am busy with my work over on Parade.com as well. 

But guess what? Even with all of this I found time to come up with a little something new to share with all of you and I think you're going to love it!

Easy Orange Chicken only has a short ingredient list, starts with a bag of frozen chicken and is ready in almost no time! It is perfect or a busy weeknight and can easily be doubled for a bigger crowd! 

I am truly sorry I have been so absent lately; and I wish I could tell you things will get back to normal around here soon, but I think we are in a new normal, and I have to figure out exactly what that means. But I promise to keep coming up with yummy stuff to share, even if it comes a little more sporadically than before!

 

What kind of chicken to use?

This recipe is great because it uses a bag of frozen boneless chicken wings. It would be delicious with chicken nuggets or tenders too! 

Do I have to use sesame oil?

I understand not wanting to buy an ingredient you might not use a lot, but if you love cooking Asian food at home, I highly recommend investing in a bottle. It adds so much flavor to so many dishes! 

Can I use orange juice instead of orange marmalade?

No. The marmalade is thick and helps to coat the chicken. Juice will make the sauce way too thin. 

Can I air fry the chicken?

Sure! Check the directions on the bag and any way they recommend to prepare it, go for it!

What kind of barbecue sauce should I use? 

Use whatever you have on hand or is your favorite. I always have a "normal" flavor to use in recipes that I can add other flavors too. With the sweetness of the marmalade something smoky/savory is perfect. 

Can I make this spicy?

You sure can! Add some red pepper flakes or chili crisp for extra heat!

Best Tips:

Cook your chicken for a few extra minutes for extra crispy bites.

Frozen chicken tenders could be baked, cut up and then sauced. 

Be sure to whisk sauce while cooking to avoid scorching.

Serve this with white rice, fried rice, steamed broccoli, edamame, stir-fry veggies, mandarin oranges. 

If you have leftovers, keep in a covered dish in the fridge for 2 days. 

Easy Orange Chicken

1 (24 oz.) bag frozen boneless chicken wings

1/2 cup barbecue sauce

1 1/4 cups orange marmalade

1/4 tsp. garlic powder

2 tsp. sesame oil 

Cook chicken according to package directions, adding a few extra minutes. In a medium sauce pan combine barbecue sauce, marmalade, garlic powder and sesame oil. Whisk well. Bring to a boil. Reduce heat and simmer for 5 minutes until thick and smooth, whisking often.  When chicken is cooked, transfer to a large bowl. Pour sauce over and toss to coat. Serve immediately with rice, veggies, etc.

 

 

A Ham Of A Tradition

 Every family has dishes and recipes that have been passed down between generations. Some of them are easily understood by others, and some don't make sense outside the family. But that's okay because if you love them, and they conjure up happy memories, that's all that matters. 

This is one of those things that I couldn't truly appreciate until I was an adult. I wasn't a picky eater as a kid, so I can't explain why I didn't enjoy it, but as I've gotten older, it's definitely something I can't imagine not serving with every ham I make. 

This comes to you via me of course, but like so many of my treasured recipes, it originated from my Grammy, my dad's mom. And when I say my daddy can NOT eat a beautiful holiday ham without it, I mean it. It's truly one of his favorite combinations in the world. 

If you try it, it won't take long before you realize well. The citrus flavor pairs so well with ham, the raisins turn into plump little bursts of flavor and the hint of cloves give it a true holiday essence. 

I don't mind making this any time I have a big glazed ham on the menu because one of the best things about it is you can make it ahead and simply rewarm it! I have made it up to 2 days before and it's still perfect. It does thicken as it sits, so sometimes it needs thinned back out, but see the note below on how I handle that.

The last time I made this for my dad he said we probably use way more on each piece of ham than what was intended. Oops. We slather our ham in it. I am pretty sure you're supposed to slightly dip, but oh well. We want ton enjoy it! 

If you're planning a Christmas ham, I would love if you included a family tradition of mine with your holiday meal. I would be honored, in fact!

Orange Raisin Sauce

1 c. water

1 c. orange juice

1 c. raisins

1/4 c. sugar

2 TBS flour

1/4 tsp. salt

Dash of cloves

In a small sauce pan, bring 1/2 cup water, juice and raisins to boil. Dissolve flour in other 1/2 cup water. Whisk into juice mixture. Add sugar, salt and cloves. Bring back to a boil. Reduce heat to simmer. Cook until thick, about 15 minutes. Serve immediately or allow to cool and refrigerate. *NOTE* This is a great make ahead. It can be refrigerated up to 2 days before serving and reheated in microwave. It will become thicker as it sits, so simply add some water or juice to thin it back out.

 

 

 

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

Mr. E Turns 44

Today is a BIG deal on the blog. Not only do I have a terrific dessert for you, I actually baked it!

Look, I am the first to admit I am not a baker. It just doesn't make me as happy as "regular" cooking. Now, yes I can make a mean muffin, and I will bake every once in a while, but if there is a dessert served in this house my family knows it's going to be something no baked, a fluff, or store bought. Oh, okay, I'm pretty good at those pre-sliced cookies too.

But for a special day, and a special request from my special someone, I threw on my big girl apron and made it happen!

Here is the scene. We were driving home from FL. Oh, and for those who don't know, we drive straight through...all night...which usually ends up being about 22 hours in the car, with stops for gas and food. We have been blessed with 2 boys who are amazing travelers, and Mr. E doesn't mind staying up all night. I will drive if he needs me to, but usually he does it all, with my co-piloting and helping to keep him awake...until I snooze a bit.

Anyway, we were in about hour 17...the boys were sleeping and it was just him and I. I have to be honest, I actually enjoy those times. We talk. We enjoy the scenery. We make fun of other drivers. And usually we get a little slap happy and end up making each other laugh so hard we cry.

That's when I asked him what kind of dessert he wanted for his birthday. In our house, you can have anything you want for your special day. It doesn't have to be cake. Alex and I have both been known to ask my mom for her pumpkin pie. And one year Alex requested root beer floats.

I had already asked his parents to come over for a cookout since his birthday was on a Saturday this year, and planned the menu, all he needed to do was decide which sweet treat he wanted. It didn't take him long to tell me..."I want a cold, orange cake, that is creamy and has mandarin oranges on top."

"Okay....sure...I will get right on that." That was my first thought. But with the rest of the drive I brainstormed and by the time we got home I had a plan.

Well, I have to admit, I hit a home run with this one. He said it was EXACTLY what he wanted and everyone thought it was delicious! I was pretty proud of myself. It is a pretty tasty, cool end to any summer meal!

Tropical Orange Cake

1 (15.25) oz. white cake mix

1 (11 oz.) can mandarin oranges, reserve juice, save a few for top

Water, combined with juice- enough to make 1 cup total

1/3 c. vegetable oil

3 egg whites

1 (8 oz.) tub Cool Whip

1 (3.4 oz.) box instant vanilla pudding

1 (16 oz.) can crushed pineapple

1 1/2 c. sweetened shredded coconut

Preheat oven to 325. Grease and flour a 9x13 pan. In a large bowl combine cake mix, egg whites, oil and 1 cup juice/water mix. Beat with electric mixer on medium speed until combined. Turn to high speed and beat 2 minutes more until creamy. Fold in oranges. Transfer to dish. Bake for 35 minutes or until toothpick comes out clean. Place on wire racks to cool. In a medium bowl combine pineapple and pudding mix. Fold in Cool Whip. Add 1/2 c. coconut. Stir well and chill until ready to use. When cake cool, top with frosting, spreading evenly. Sprinkle with remaining coconut and  garnish with oranges. Cover and refrigerate 24 hours before serving. *NOTE* READ the directions on the box for your type of pan and cake mix. I used a glass pan, hence more cooking time. You want 1 cup TOTAL liquid between the reserved juice and water. Measure how much juice you have and add enough water to make 1 cup. 

Shared at Weekend Potluck

Holiday Blogger Challenge with Cape Cod Select

You know I can't resist a great recipe contest! And when that also includes one of my very favorite holiday flavors, well, that is just icing on the cake, so to speak.

So when my new friends at Cape Cod Select Premium Frozen Cranberries asked me to come up with something festive using their yummy cranberries, I jumped at the chance! 

Cape Cod Select Frozen Cranberries are all natural, farm fresh, contain NO additives or preservatives, and best of all, are recipe READY! They allow you to have fresh cranberries year round, not just when they show up in your produce section! To find out if they are sold in your neck of the woods, check out their store locator. Plus, you can find out more about them, and keep up on all things cranberry by following them on Facebook, Twitter, Instagram, and Pinterest.


Now when it was time for me to think about what I wanted to make with these festive little berries, that was easy. I was going to bake. And to take it a step further, I had Christmas morning on the brain. I wanted something super easy I could make ahead, and then enjoy while we are opening gifts in those wee hours of the morning. I decided I would combine the classic holiday flavors of cranberry, orange, and add in some nuts too. Well, I think I nailed it. I got exactly what I was looking for; and I know these will be perfect on December 25th.

Thanks to the great folks at Cape Cod Select, now my family will have something delicious to eat, bursting with fresh cranberry flavor! I think your family will love them too!

Cranberry Pecan Muffins 
with 
Orange Glaze 
1 1/2 c. Cape Cod Select Premium Frozen Cranberries
1 1/4 c. white sugar, divided
 3 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, room temperature
2 eggs
1 c. milk
1 c. chopped pecans
1 1/2 tsp. grated orange peel, divided
1 c. powdered sugar
1-2 TBS fresh orange juice

Preheat oven to 400. Place frozen cranberries in food processor. Pulse until coarsely chopped. Place in bowl, add 1/4 c. white sugar. Mix together. Set aside. In a large bowl combine flour, baking powder, salt, and 1 cup white sugar. In a small bowl lightly whisk together eggs and milk. Add to flour mixture and combine until just moistened. Fold in pecans, 1 tsp. orange peel and cranberries. Line muffin tin with papers and fill each well 2/3 way full with batter. Bake for 20-25 minutes until toothpick comes out clean. While baking, combine powdered sugar, 1/2 tsp. orange peel and orange juice, gradually until smooth glaze forms. When muffins done, transfer to wire racks to cool. When completely cooled, spread orange glaze on top with a spatula and allow to sit for 1 hour to set.

Popsicle in a Bowl

By now, my entire fan base (or close it) and certainly my friends and family know how much I love a sweet side salad. For those of you who are new around here, let me explain. I'm talking about those dishes that are technically sweet enough they can be considered dessert, but since you add the word "salad" to them, they can now be served right alongside the meal, as a side dish. They are fun, yummy, and allow our brains not to notice the fact we are basically eating our dessert with our meal instead of after.

I especially love these types of dishes for potlucks, cookouts, holidays, family reunions, etc. Why? Because when you're feeding a crowd, something that can pull double duty is invaluable. Set a sweet salad out, and some will take it with their main meal, and then hit the pies, cakes and ice cream for dessert. While others, will hold off and go back for it when their meal is over. It lets one dish to play different roles, making it satisfy everyone, in their own way.

This one is going to remind you of those orange creamsicle pops you would get from the ice cream man, and maybe still do. You know the ones I'm talking about. Orange on the outside, a thick creamy center...a kid's summer time favorite.

So, are you wondering how I served this yet? I actually had this with a light summer meal with my Tuna Macaroni Salad; and this was the perfect fruity side dish for it. But then the next day, we had it as dessert after a big meal. See what I mean? Double duty!

Take this to your next poolside party or picnic in the park and watch everyone young and old fight over the scoop!

Creamsicle Salad

1 small box orange Jello

1 small box instant vanilla pudding

1 c. boiling water

1/2 c. cold water

1 (8oz.) tub Cool Whip

1 (11 oz.) can mandarin oranges, drained, reserve a few for garnish

1 c. mini marshmallows, reserve a few for garnish

In a large bowl combine Jello and boiling water. Mix well to dissolve. Add cold water.  Chill for 20 minutes. Whisk in pudding mix until smooth. Chill for 10 minutes until thickened. Fold in Cool Whip, oranges and marshmallows. Chill until set, about an hour. Garnish with extra oranges and marshmallows.

Inspired By The Better Baker

 

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

Fall is Coming

Any one that knows me well, or is a faithful reader of this blog knows I love summer...and when it comes to an end I tend to get a little grumpy. I don't mind fall, in fact, I enjoy it. Sunny days at the pumpkin patch, apple orchard or one of our favorite autumn festivals. Donning a hoodie because there is a chill in the air. Decorating for Halloween. Enjoying a family meal with all the trimmings at Thanksgiving. 

But this is where the train comes off the track. See, while I don't mind fall, I detest what comes next. I hate snow. I hate the cold. The only bright spot for me in winter is Christmas. As far as I'm concerned, we can go from summer, to fall, back to summer, take a two-day break at Christmas for some festive flakes, and then go right back into summer again. Yeah, I know....I live in the Midwest...it's a pipe dream. But there are things to look forward to with fall on it's way, so I try to make the best of it, and find solace in those. 

One thing I love to do during the chilly fall days is make a big pot of a warm drink to enjoy all day long while we are watching football, coming and going, or in this case, feeling a little under the weather. That's right, before summer was over, little man and I both got sick. Between his strep throat and my sinus infection, we made a good pair. But the one thing we could both enjoy was this delicious, warm, comforting drink that not only tasted great, but really soothed our oh so sore throats. 

If you love apple cider, this takes it to the next level. It combines fantastic autumn flavors with the brightness of citrus. It's perfect for your fall cook-out or bonfire too because you can heat it up, and then leave it warm in the slow cooker all day and night long. Oh, and if there is some left, you can keep it in the fridge for up to three days, so it doesn't go to waste. 

Autumn is on it's way. I can't hide from it. But I can enjoy these last warm days, and look forward to the things I do love about the next season. And as far as what is coming after it, denial is a beautiful thing.

Hot Citrus Cider

1/2 gal. apple juice

2 1/4 c. water

1 1/2 c. orange juice

3 4-inch cinnamon sticks

1 TBS whole cloves

1/4 c. molasses

Garnish: apple slices

Mix together all ingredients except garnish in a large saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until heated through. Transfer to a slow cooker; keep warm on low setting. Serve in mugs, garnished with an apple slice. May be refrigerated in a covered container up to 3 days. Makes about 3 quarts. *NOTE* I did not have cinnamon sticks on hand, so I used 1 1/2 tsp. ground cinnamon.

Shared on The Country Cook Sept. 12, 2014

From Gooseberry Patch

Tuesday Treats

From the second week of March until April 23rd our daily schedule was turned on its ear. See, after missing a record amount of school due to snow, our school corporation decided that instead of adding all those days onto the end of the year, they would extend our school day by an hour, resulting in a 4:30 p.m. dismissal time.

If anyone doesn't think that extra time wasn't hard on everyone, let me assure you it definitely was. The teachers, staff and students were all exhausted by the end of the day. Parents had to rearrange schedules. Some kids weren't getting off the bus until 6 o'clock...let's just say while we all appreciate the fact we aren't going to have to be in school until July, we are also very happy it's over!

During those weeks, the school also decided the kids could bring in a healthy snack and bottle of water to eat around 3:30, the regular dismissal time. After all, most of them were used to going home and having a snack, so it was very kind of them to realize the students would need that to push through that last "power hour."

As a mom who is always at the school volunteering, I've come to know our school's amazing office staff, and they are a great group of people. So I decided they too needed a little treat mid-afternoon to keep them going until 4:30. Now, I couldn't do it every single day, but Tuesdays became the day I ventured up the street (yes we live about a block from our school) with something yummy in hand.

These were one of those Tuesday Treats, as they came to be called. I have to admit, I've been on a muffin kick lately. I can't get enough of them. I love having them around for snacks, quick breakfasts, or sweet treats when I don't have time to make dessert. We really enjoy the flavor of orange and cranberry together, so I knew these would be a hit with my boys. But I was equally happy to know the fantastic and deserving office staff enjoyed them too.

I'm so happy to have my little man home at 3:30 p.m. again! Plus we only have 19 days of school left! If you still have a little bit of time left in your school year, maybe you could do something nice for those who work so hard for your kids every single day too! Might I suggest these yummy and easy to make muffins??!!

Cranberry Orange Muffins

2 cups flour

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 c. dried cranberries

1 egg

3/4 cup orange juice

1/4 cup vegetable oil

1 teaspoon zested orange rind

2 tsp. turbinado sugar (sugar in the raw)

Preheat oven to 400. Spray a muffin tin, or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cranberries. Stir well. In a medium bowl whisk together orange juice, oil, egg and orange rind Pour into dry ingredients. Stir just until combined. Spoon into muffin tin, filling each about 3/4 of the way. Sprinkle with raw sugar. Bake for 15-20 minutes until golden and firm. 

Shared on The Country Cook May 16, 2014

Muffins at Very Good Recipes

Sweet Little Bite

Sometimes the most simple conversations, that begin one way, can totally go in another direction, and lead to something wonderful (and in this case, delicious)!

A couple weeks ago I posed a question to all of my Facebook fans asking what one dish they were looking forward to most on Turkey Day. Many wonderful folks shared their family favorites, their tried and trues, their most loved traditions with me. One fan, answered with "cream cheese stuffed dates." That was it. And as I sat there reading the responses, that was one of them that really caught me eye.

I couldn't remember if I had ever had a date--that wasn't chopped up in something. I know my Grammy makes a Christmas cookie with them inside, and I'm sure I've had other sweet confections during the holidays that included them too. But to have a "whole" one so to speak, I didn't think I ever had.

So I asked the fan more about them, and she was so generous to tell me they were something her mom had always made, and were simply cream cheese and dates, and then maybe rolled in a little sugar.

Using that for inspiration, and brainstorming about some other flavors I think go so well together, especially this time of year, I came up with these little gems! They are truly the perfect sweet little bite. Finger friendly, and great for any holiday party! Plus, they can be made ahead of time, and more can be made as the party goes on, without you having to be in the kitchen too long. Simply make the filling mixture, store in the fridge, and fill as needed!

I'm so grateful for all of my fans and readers who not only enjoy making my recipes in their homes, but are so nice to share their family favorites with me! Food truly does bring people together!

Orange and Walnut Stuffed Dates

6 oz. cream cheese

6 TBS orange marmalade

1/2 c. walnuts, finely chopped (I did mine in an electric chopper)

10 oz. container pitted dates  (I found mine in the produce section)

Powdered Sugar

In a medium bowl combine cream cheese, marmalade and walnuts. Beat with an electric mixer until mixed well and somewhat smooth. Transfer to a small plastic bag. Cut tip off bag. Slice each date down center with a very sharp knife, but not the whole way through. Lay open like a book. Squeeze cream cheese mixture into each, and then fold sides back up. Chill until ready to serve. Sprinkle with powdered sugar.

Shared on The Country Cook Dec. 13, 2013

Soul Food Saturday #32

Happy (early) Thanksgiving! Since this is the last weekend before we all gather around our huge tables, surrounded by those who we love most, eating until we can't move, Bekki and I wanted to make sure to share something that might just be the perfect last minute addition to your menu!

I found a new favorite salad in my grocery store deli not too long ago, that I call quinoa made AMAZING! It has dried fruits and walnuts with a sweet almost glaze type of dressing. With no recipe, just an idea that I wanted this more often, than having to drive over and hope they have some left for me. I decided to reconstruct it and dress it up for the holiday table. Yes! It has cranberries! Perfect for any dressed up occasion or time you want a beautiful simple salad. Hope you enjoy this as much as I did.

 

Quinoa Cranberry Salad

1 c. dried quinoa

4 tbs. Maple syrup

½ c. dried cranberries

½ c. dried apricots

1 tbs. orange juice

½ c. cashews, chopped

 

Cook quinoa according to package directions. In small bowl mix syrup, juice and set aside. Fluff cooked quinoa with a fork and add to a large bowl with fruit and nuts. Stir to combine. Pour dressing over and mix well. Chill in fridge until ready to serve.

Feel Good Chicken {A Review and Giveaway with NatureRaised Farms}

We eat a lot of chicken in this house; and according to studies I've read, we are not alone. Chicken is quickly becoming the protein of choice in many households, so when you are standing in the grocery store trying to decide which brand to take home, you want to make sure it's the best value for the price. I know I do; and for me, the answer is NatureRaised Farms.

NatureRaised Foods works with independent family farmers to raise and produce fresh chicken products. Their birds are raised by farmer who share their commitment to responsible farming practices and healthy growing conditions.

All NatureRaised Farms brand chickens enjoy a 100% vegetarian diet. This means no animal, protein or bakery by-products are used in their feed- just vegetables, grains, vitamins, and minerals. Plus, they have no added hormones or steroids, as regulated by federal standards.

NatureRaised Farms chicken products are available both in the fresh and frozen sections of the grocery store, making them easily accessible for busy cooks like you and me! The choices include, fresh boneless chicken breasts, tenders, drumsticks, and boneless thighs too, for those out there, like me, who enjoy the dark meat without the bone and skin!

Their fully cooked items include whole-grain breaded breast nuggets, gluten free grilled strips, and gluten free grilled breasts fillets. With so many families with just one person with a special diet, it's nice to know there is something everyone can eat and enjoy.

And for so many of us who are paying more and more attention to not only where our food comes from, but how the animals producing it are treated, it's so nice to know that the chickens used by NatureRaised Farms are bred through natural selection, not genetic modification. They are raised in modern, open barns and provided barn enrichments to perch and climb on and other natural elements to ensure a comfortable and interactive environment.

I can tell you first hand, many times when I buy boneless, skinless chicken thighs of a different brand, I still find myself having to trim away a lot of extra fat and doing more prep work than I would like to. But with the NatureRaised Farms package, I literally took them from the package to the bowl. No extra work on my part needed!

Oh, and did I mention what a value they are? I got the "family" size pack with 12 chicken thighs inside for under $10!! Chicken is not cheap; and to know I'm getting this much value for my dollar is an added bonus!

When I found this recipe on their site, I couldn't wait to try it. I love using the boneless chicken thighs as an alternative to white meat. I enjoy the dark meat more, but still want the added ease and nutrition of skinless. Plus, with the word "citrus" I knew we would love the flavor. Ya'll know how much our family loves anything citrus; and this has not only one, but two different citruses complimenting each other perfectly. This recipe is super easy, overflowing with flavor, and quick enough for any busy mom (or dad) any night of the week!

So the next time you are in the chicken section trying to decide which brand to take home to your family, remember NatureRaised Farms and all they are doing to ensure quality from the farm to your table. Oh, and they have a GREAT prize package for one lucky EMM reader, so be sure to keep reading after the recipe for the giveaway details!

Tangy Citrus Grilled Chicken Thighs From Nature Raised Farms 
6 Nature Raised Farms boneless skinless chicken thighs
1 c. lime juice
2 TBS cayenne pepper sauce
1/3 c. balsamic vinegar
3/4 c. orange marmalade
1/4 c. vegetable oil
4 garlic cloves, minced
*I added Salt and Pepper to taste and Dried Parsley for garnish*

Combine lime juice, cayenne pepper sauce, vinegar, marmalade, oil, and garlic. Whisk well.  Pour over thighs. Cover, marinate 1 hour in refrigerator, then drain. Preheat grill to medium. Grill 6 to 8 minutes on each side over medium heat, or until cooked through. I served these with extra marmalade on the side for dipping too. 

Shared on Mandy's Recipe Box Aug. 6, 2013
Shared on Lady Behind The Curtain Aug. 7, 2013
Shared on The Country Cook Aug. 9, 2013

Chicken at Very Good Recipes
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********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. I will then pass on your address to the sponsor for shipping.

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: Monday Aug. 12, 2013

One Lucky Winner Will Receive:

(1) Nature Raised Farms Prize Package

-Engraved Bamboo Cutting Board

-Reusable Shopping Bag

-$10 Gift Card

Mandatory Entry:

1. Leave a comment telling me a recipe you would like to try NatureRaised Farms chicken in. 

Extra Entries:

1. Follow NatureRaised Farms on Facebook. Leave a comment when you have.

2. Follow NatureRaised Farms on Twitter. Leave a comment when you have.

3. Tweet about this giveaway, tagging @everydaymomsmls and @NatureRaised. Leave the link to the tweet as a comment. 

That's up to 4 entries per person!!!

Good Luck!

Disclaimer: I was provided with free prize package for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

Holiday Weekend Dessert

Do you have big plans for this Memorial Day weekend? Do any of them happen to include yummy food? I'm sure many of you are shaking your heads "yes" right now! And maybe some of you also know you still need a tiny bit of inspiration for your menu. Well, I'm here to help with at least one course....dessert!

Rather your plans include a backyard barbecue, kick off to the lake season, picnic with the family, or just a quiet meal at home with your family, this dessert would work great for all of them.

When the thermometer starts to rise, I start to crave all things citrus! And yes, most of the time, that means something in the lemon family, but I'm an equal opportunity kinda girl. So if I find something that includes orange, lime or even key lime, instead, that's great too. For me, there is just something so refreshing about enjoying crisp, cool, refreshing citrus flavors when the sun is shining, warming everything in sight! One bite and it seems like you are instantly cooled down.

So when I found this dessert, I figured it would be great to feature right before this "gateway to summer" weekend. Use it over the holiday, or save it for when it's even hotter, either way, it's so easy, so delicious, and something the adults and kids alike with absolutely love.

Happy Memorial Day Weekend!! I hope it's safe, happy, fun and filled with lots of deliciousness!

Orange Sherbet Jell-O Inspired by Six Sisters' Stuff

1 c. water

2 (3 oz.) boxes orange Jell-O

2 (8 oz.) tubs Cool Whip

1 pint orange sherbet

1 (11 oz.) can madarin oranges

Zest of one orange

Bring water to a boil. Remove from heat and stir in Jell-O. Mix well until dissolved. Set aside to cool for a few minutes. In a large bowl combine 1 tub Cool Whip and sherbet. Mix well until smooth and combined. Add Jell-O to sherbet mixture and stir vigorously to combine, removing all lumps. Pour into a 8 x 11 baking dish. Refrigerate for 2 hours. Mix orange zest with other container of Cool Whip. Spread evenly on top of Jell-O. Top with mandarin oranges.

Shared on The Country Cook May 24, 2013
Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013

Orange at Very Good Recipes

Well, It Sounded Like A Good Idea

So how many of you have extra fresh cranberries laying around after the holidays? I did, and I thought for sure I knew exactly how I was going to use them. In fact, the whole reason for wanting to try this recipe was because I anticipated such a scenario. And I would love to tell you that if you do indeed have extra cranberries in your fridge, this would be the perfect recipe for them; but alas, I can not. Let me explain. When I went looking for a recipe for me to have my first attempt at making scones, I found exactly what I was looking for at Taste of Home. I downloaded it, saved it and then forgot about it for about two weeks. The holiday rush set in, we had a big family wedding, and I truly never thought about it again until New Year's Day when I was ready to bake them. That's when I discovered my mistake. Um, this recipe calls for dried cranberries, not fresh. Oops! I guess that's why it's a good idea to actually double check something before you attempt to bake it. Honestly I don't even remember reading dried the first time, so I'm assuming I was once again speed reading (I do that a lot) and missed it. Oh well, luckily I always have dried on hand too, plus I did get to use something leftover from the holidays...one orange.

Now I have never been the biggest scone fan. The few I've had in the past were dry and almost flavorless. But these are bursting with orange and cranberry flavor, plus moist and delicious! The 3 of us had to force each other to stop at one after they came out of the oven. Warm with a little butter spread on top...oh my mouth is watering just thinking about it.

Sometimes the best laid plans end up taking a turn in the other direction, but when they still result in a yummy sweet treat, who really cares?

Orange Cranberry Scones From Taste of Home
2 c. flour
10 tsp. sugar, divided
1 TBS orange zest, grated
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 c. cold butter
1 c. dried cranberries
1/4 c. orange juice
1/4 c. half and half
1 egg
1 TBS milk

Preheat oven to 400. In a large bowl, combine flour, 7 tsp. sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs. Set aside. In a small bowl, combine cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface gently knead 6-8 times. Pat dough into an 8-inch circle. Cut into 10 wedges. Separate wedges and place on ungreased baking sheet Brush with milk and sprinkle with remaining sugar. Bake for 12-15 minutes until lightly browned.

Shared on Make Ahead Meals Jan. 7, 2013
Shared on Mandy's Recipe Box Jan. 8, 2013
Shared on Lady Behind The Curtain Jan. 9, 2013
Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013

Scones at Very Good Recipes

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Merry Christmas Eve

Today we will be heading to my in laws for the annual Christmas Eve blowout! Lots of gifts, food, laughs, games, laughs, alcohol, laughs, and memories being made. We are lucky because we get family on both days of Christmas, Adam's being Christmas Eve and mine on Christmas Day. It makes for a full 48 hours of holiday celebrations that we look forward to each and every year. Last year we actually hosted the bash, so this year I'm looking forward to being a "guest" instead of "hostess".

When I shared my Pheasant Noodle Soup with you I explained that an annual autumn hunting trip leads to our Christmas Eve meal, so there is no surprise we will be feasting on those birds today. I'm actually marinating them in a lemon, rosemary garlic mixture, and Mr. Everyday will be grilling them come dinner time. I think they will taste fantastic coming off the open flame, and when I was coming up with dishes to take with us, I thought Cranberry Orange Sauce would be perfect! The flavors of cranberry and poultry always go so well together and I knew the hint of orange would marry well with the rosemary on the birds. Now, I will fully admit usually when I do cranberry sauce, it comes from a can, and if my boys have their way, it's in the shape of the can when put on the table....ha ha. But for this special meal, and delicate meat, I wanted to try my hand at making fresh; and I'm so happy I did! It was incredibly easy and turned out perfectly and gorgeous!

I hope however you are spending this special day, and to me, the most holy night of the year, you are surrounded by those you love most in the world and enjoying every single minute of blessings from above.

Orange Cranberry Sauce From Rachael Ray
2 ( 12 oz) bags fresh cranberries, rinsed
Juice and Zest of 2 oranges
1 c. sugar
2 pinches salt
1 c. water

In a large pot over medium high heat combine water, orange juice, salt, orange zest and sugar. Cook until sugar is dissolved. Stir in cranberries. Bring to a boil. Reduce heat to simmer. Cook 7-10 minutes, stirring frequently until sauce thickens slightly. While cooking, use a potato masher to break up cranberries a little. Using a ladle transfer to a bowl. Allow to cool before serving. Will thicken as it cools.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Cranberry at Very Good Recipes
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Let's Begin The Countdown

Three weeks people. Let me say that again. THREE weeks!! That's right just 21 days from now we will all be sitting down with our loved ones around a big table of delectable holiday dishes, giving thanks for all this year has brought to us. Kinda hard to believe, huh??!! So for all of you uber planners, like me, it's time to start narrowing down the menu and deciding exactly what will be served at your Thanksgiving spread. So I thought for this first day of November, it would be a great time to give you some side dish inspiration! I actually tested this recipe back in October when I hosted my in-laws for dinner to celebrate their birthdays. We love glazed carrots, and these are a new twist on those. They were a huge hit for everyone, including Alex. Both my mother and father in law took seconds, and he described them best when he said "These taste a little bit like Thanksgiving. Kind of like pumpkin pie, but in carrots." And he was exactly right! They are sweet with a hint of spice that would be perfect alongside your turkey and cranberry sauce. All of us can always use some new side dishes, especially veggies, for holiday meals to mix in with the traditional ones that are loved so much. So if you are looking for something new for your Turkey Day gathering, I hope you try these! Let the countdown begin!

Maple Glazed Carrots From Food Network

1 lb. baby carrots

1/4 c. maple syrup

1/4 c. orange juice

1/4 c. water

4 TBS butter

1/2 tsp. cinnamon

1/4 tsp. allspice

Salt to taste

Parsley for garnish

Place all ingredients except parsley in medium saucepan. Bring to a boil over medium high heat, stirring occasionally. Cook for approximately 15 minutes until carrots are tender and glaze is slightly thickened. Stir often Garnish with parsley.

Shared on Miz Helen's Country Cottage Nov. 1, 2012

Shared on The Country Cook Nov. 2, 2012

Shared on Make Ahead Meals Nov. 5, 2012

Indian Summer Drink

When autumn rolls around most of us accept the fact chilly temperatures are here to stay. But in the back of our minds all of us know that we could also have an Indian Summer in our future with a few more days of warm, sunny weather. And when those days come, I am never one to complain. Well, that is until they leave and the rain and coolness of autumn returns. (As I've said before, I enjoy autumn...just not what comes next!) So when those warmer afternoons come, I find myself once again craving something over ice to drink to cool me down. But I still want to enjoy all the flavors of fall I look forward to each year. This drink is the perfect combination of that! Iced tea that tastes and smells like autumn! Just cooking it on the stove will make your house smell like everything you love about fall!   It is the best of both worlds. Cool enough for a warm, sunny day. "Spiced" enough to keep you in the leaves changing, hayride season, hoodie wearing kind of mood!

Spiced Iced Tea Adapted from Food.com
6 c. water
1 tsp. whole cloves
1/2 tsp. cinnamon
3 Earl Gray tea bags
1/2 c. sugar
3/4 c. apple juice
1 TBS lemon juice

Combine water, cloves and cinnamon in a medium saucepan. Stir well to dissolve cinnamon. Bring to a boil, stirring occasionally. Remove from heat. Place tea bags in water and steep for 10 minutes. In a small saucepan, combine lemon juice, apple juice and sugar. Bring to a boil, making sure sugar dissolves. Strain tea mixture into juice mixture. Stir well. Serve over ice.

Shared on Mandy's Recipe Box Oct. 9, 2012
Shared on Lady Behind The Curtain Oct. 10, 2012
Shared on Miz Helen's Country Cottage Oct. 11, 2012
Shared on The Country Cook Oct. 12, 2012

Beverages at Very Good Recipes
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Cool Treats and Grilled Meats {Indiana Family of Farmers}

I am so excited for this post! It is my first as a Table Talk Contributor for Indiana Family of Farmers.

 I am so proud to be a part of this wonderful organization supporting my home state and our amazing farmers. I may not have grown up on a farm, but I have lived in Indiana my whole life, surrounded by some of the nation's top producers of the grains, produce and meats Americans eat every day!

Summer time means a lot of things in the realm of food. Maybe in your family it's the time you enjoy eating fresh fruits and veggies from your backyard garden. Or maybe it means anything and everything you can throw on the grill will find it's way to the table with a "cooked open an open flame" flavor. Or maybe it's the time of year your family loves to bust out the ice cream maker and cool off with something sweet on those hot summer nights. (After all July is National Ice Cream month! And Indiana is #2 in the nation for ice cream and low fat ice cream production!)

All of these describe my family and we find as many ways to make them happen as we can all summer long. But ice cream isn't the only cool treat we love to include in our summer ritual. How about popsicles? I love to see Alex enjoying a cold, dripping down his hands, popsicle in the hot summer sun. There is just something so nostalgic about it. 

What about making your own popsicles? Until now, I never have, but thanks to IFOF we are now homemade popsicle makers for life! The flavor combinations are endless, and IFOF even has some recipes to inspire you! As soon as I saw the one with orange and cream, I knew exactly which one Alex would love the most! How fun and easy for little ones to get in on the action! Getting kids into the kitchen making sweet treats is a not only a "cool" activity for summer vacation, but it also gives parents a chance to teach them about the foods they love, promoting healthy eating habits for life!

Want another great activity for kids to learn more about the foods they eat, and where they comes from? After you purchase the ingredients for this recipe, go to WhereisMyMilkFrom.com and find out the source of your dairy products. What a fun, interactive way for your kids to appreciate the foods they enjoy every day, and those who work so hard to make them available!

Alex stirring the popsicle mixture.

So get your kids into the kitchen and whip up some yummy refreshing popsicles for the next 90 degree day (we've had a lot of those this year in Indiana). Have fun! Lick away!

Want to learn more about IFOF? You can also find them on Facebook and Twitter.

Orange Cream Popsicles

6 oz. can orange juice concentrate, thawed

2 c. vanilla yogurt

2 tsp vanilla extract

Popsicle molds OR 3 ounce cups and craft sticks

Stir all ingredients together until smooth.  Pour mixture into popsicle molds or paper cups. Insert sticks and freeze.

Yummy cool treat on a HOT day!

Shared on Make Ahead Meals July 22, 2012
Shared on Bobbi's Kozy Kitchen July 23, 2012 
Shared on Mandy's Recipe Box July 24, 2012 
Shared on Lady Behind The Curtain July 25, 2012 
Shared on Miz Helen's Country Cottage July 26, 2012 
Shared on The Country Cook July 27, 2012

*These were made with the Zoku Quick Pop Maker provided to my family by IFOF*
 

Disclaimer: IFOF provided me with a gift package for inspiration on this post. All thoughts and opinions are my own.

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