I Am Freezing

 It's winter in Indiana. I get it. It's going to be cold. I'm almost 41 years old,  I've lived here all my life and I'm well aware of just how frigid it is going to get. But guess what, that doesn't stop me from complaining about it every. single. year. 

I love the fact I still live 15 minutes from where I grew up. I am thankful we are so close to family and my boys get to grow up with their grandparents and loved ones near by. (My grandparents were 6 hours away in PA when I was little, so I know just how lucky we are.) But there are days, when the cold is so brutal it takes your breath away, I do say to myself "Why do I live in a place where my face hurts?" Then I crank the heat and get on with my day. 

On the days when it's especially cold, do you find yourself even more exhausted when you get home? I don't know if it's a mental thing, or maybe when you finally get home and can put on some fuzzy slippers and cozy clothes you just hit a wall, but if I have been out in the face-hurting cold during the day, I am extra tired by the time supper rolls around.

On these days all I want is something warm, something quick and something delicious. Of course soup is the first thing to mind; and 9 times out of 10 I will have my slow cooker working on something all day long so I have to do almost nothing when it's time to eat, but what if I told you that you can have a tasty bean soup, cooked on the stove top and on the table in about 30 minutes? Think it's impossible? Think again! 

This Butter Bean Soup is one I've been making since we were newlyweds, almost 19 years ago! I saw it in a Taste of Home Magazine and was immediately intrigued because I loved butter beans. Plus, my cooking skills were not up to par yet, and using canned beans sounded so much easier than pre-soaking and slow cooking. Oh, and I worked out side the home at that point, so supper was something I had to do quick when we both got home and starving. 

I love that this soup is so veggie friendly. You can use whatever you have in the crisper drawer and even frozen ones if that's all you have. Sautéing the veggies first really help to develop their sugars, adding the flavor. Boxed broth or stock gives in a depth of flavor you can normally only find in soups that have cooked all day; but I guarantee this one will fake everyone out! 

If you are a planner, you could even chop the veggies the night before so they are ready to go when you get home. This is a great one to have beginner cooks start with too. Maybe the kids are old enough they start supper before you get home. ( I used to do this all the time for my mom when she worked.) Add some crusty bread or cheese and crackers and dinner can be on the table in about a half hour!

I am a very hot blooded person. So if I say I'm freezing, you know it's cold! Wintertime in Indiana means many things to Hoosiers, but for this girl it means whining a little, and cooking soup... a LOT!

 

Butter Bean Soup 

3 celery ribs, chopped

2 carrots, chopped

1 small onion, chopped

1 medium zucchini, chopped

2 garlic cloves, minced

2 (32 oz) boxes chicken broth

3 TBS vegetable oil

2 (15 oz.) cans baby butter beans, drained

3 TBS flour

1 tsp. dried basil

salt and pepper 

In a large pot, heat oil over medium. Add onion, celery, carrot and zucchini. Season with salt and pepper. Cook until soft, about 5-7 minutes, stirring to prevent burning. Add flour, cook and stir for 1 minute. Gradually add broth stirring until smooth. Add butter beans and basil. Adjust seasoning. Bring to a boil. Reduce heat and simmer 20-25 minutes or until slightly thick.

 

Shared at Weekend Potluck

 

"Mommy Why Don't People Like Spinach?"

That was the question my 11 year old asked me one day a few weeks ago. I can't even tell you what we were eating at the time, but of course it contained spinach, one of our favorite veggies. Yes, that's right. Our entire family, including the boy, love the stuff!

I realize many of you are now racking your brains trying to figure out how the heck I can get my kid to eat spinach and not bat an eye; and the answer is I am just lucky. He loves food. He loves trying new things. He has a varied palate and has from a young age. Maybe it's because pickiness has never been tolerated, or maybe because it's the fact we have always made him try new things, or maybe it really is just luck and I was blessed with one of the few children on the face of the earth that simply enjoy all kinds of food. But whatever the reason is, I'll take it!

With the way he eats food, including things other people, even adults, turn their noses up at, you can understand why he posed this question to me while he gobbled down whatever it was we were eating. To which he followed said question with a request. "Mommy, could you make a new pasta dish with spinach in it?" I told you, I'm lucky.

As always, his wish is my command, so this is what I came up with, and oh how happy he was. This amazingly flavored, super cheesy and creamy pasta supper might just be the sure fire way to get your kids to eat things like spinach, zucchini and mushrooms! They might not even care they are buried under all the pasta and cheese!

Kids ask so many questions about the world, and when my son does, I try really hard to answer them the best I can. Or I distract him with yummy food until he forgets.

Creamy Veggie Rigatoni Bake

1 lb. rigatoni
2 tsp. olive oil
1 TBS butter
 1 (8 oz.) bag fresh spinach
1 lb. baby bella mushrooms, sliced
2 medium zucchini, sliced
3 garlic cloves, minced
2 TBS flour
2 c. chicken broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley, plus extra for top
8 oz. cream cheese
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese
Salt and Pepper, to taste

Preheat oven to 375. Cook pasta according to package directions. In a large skillet heat oil and butter over medium high heat. Add zucchini, mushrooms and garlic. Saute for about 5 minutes until mushrooms browned and zucchini crisp tender. Add flour. Cook and stir 1 minute. Add broth and bring to a boil. Reduce heat and cook about 10 minutes until slightly thickened. Add seasonings and spinach, in batches, until wilted. Stir in Parmesan cheese and 1 cup mozzarella. Drain pasta well. Add to sauce mixture and combine well. Transfer to a greased 9 x 13 baking dish. Top with remaining mozzarella and sprinkle with parsley. Bake for 10 minutes until browned and cheese melted. Let stand 5 minutes before serving.

Shared at Weekend Potluck

Not Too Much Spice

By now most of you know while Mr. E loves his spicy food, the hotter the better, I am the wimp in the family and can't take the heat. And to top it off, Little E. has inherited his father's love of all things spicy, so I am out numbered 2:1.

So, in that spirit, I am trying to find more dishes that do indeed have some spice to them. But not too much. Just enough the boys can taste it and I'm not in misery while eating, for while my husband might not care to sweat and/or cry while he chews, it really isn't my cup of tea.

So far I've found that Asian dishes seem to be where I can add some heat, and not burn my tongue off. I'm guessing it's because the slightly sweet tones of other flavors included in the dishes help to subdue the heat.

For me, Asian noodles are some of the best ones around. But then again, I just like noodles. I just think there are so many things you can do with them, so many veggies you can add and so many flavors you can use.

Take a little help from the store with some egg rolls, serve these on the side and you have a simple dinner! Plus, the leftovers make a fantastic lunch the next day. The flavors only intensify with sitting. And if you have a spice lover in your house, you can easily add more sriracha, or serve it on the side so they can.

I will never be the heat connoisseur my husband is, but I am trying to ease my palate into more dangerous territory...one spicy bite at a time.

Spicy Thai Noodles

1 lb. linguine

1 1/2 TBS olive oil

8 oz. white button mushrooms, sliced

1 medium zucchini, sliced into half circles

1/3 c. soy sauce

2 TBS brown sugar

1/2 tsp. garlic powder

1-2 TBS sriracha*

4 green onions, chopped

1/4 c. peanuts, chopped

Salt and Pepper to taste

Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium high heat. Saute' mushrooms and zucchini until browned, about 5 minutes. Season with salt and pepper. When pasta is cooked, drain well. Add to skillet. Toss well. In a medium bowl combine soy sauce, garlic powder, sriracha and brown sugar. Whisk well. Pour over noodles. Stir to combine until pasta is coated. Garnish with green onions and peanuts. *NOTE* I used 1 TBS of sriracha because I can't handle heat. If you like it spicy, add the 2 TBS or more!

 


Shared at Weekend Potluck

Think Outside the Pasta Box

Here in Indiana we've been dealing with some really stormy weather. We've got floods in towns near to us, and farmers crops probably ruined for the season. It's been hot, humid and wet. But I know for many of you south of us, you're simply dealing with HOT temps. The stifling heat that takes your breath away the minute you walk out the door. On days like that, you want food that satisfies you, but doesn't raise your body temperature any more than it already is.

By now you know how much we love pasta. You know my obsession for it runs deep and if I could eat something every day for the rest of my life, it would be it. But when it's hot and muggy, as much as I love it, I just can't eat it as much as I would like. Or so I thought...until I started thinking outside the pasta box.

Why can't I have the pasta I love, but in a cool, summer inspired salad, filled with garden fresh, crunchy veggies, without a heavy, hot sauce? There is no reason I can't!!! We love pasta salad, so why not just ramp it up to take it from a side dish we love on picnics and at barbecues, to a main dish filling enough for a supper after a long day??!!

Oh.My.Blog! This is crazy good! I can't even describe it. There are no words for just how yummy it is. Seriously, I'm salivating just thinking about eating it again. Oh, and it just happens to make a ton too, so you can feed a crowd, or have it to eat all week long. Add some crusty bread or fresh fruit, and supper is done!

Be sure to keep this one in mind for your upcoming July 4th party! I guarantee it will be the thing everyone takes seconds and thirds of, and then will want the recipe too!

Summer Spaghetti Salad
Inspired by Taste of Home

1 lb. thin spaghetti, broken into thirds

1 (10 oz.) container cherry tomatoes, halved

2 medium zucchini, chopped

2 medium cucumbers, peeled, seeded and chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 (3.4 oz.) can sliced black olives

1 (16 oz.) bottle zesty Italian dressing

1/4 c. grated Parmesan cheese

1 1/2 TBS sesame seeds,  extra for garnish

1 tsp. paprika

1 tsp. celery seed

1/4 tsp. garlic powder

1 TBS dried parsley, extra for garnish

Salt and Pepper to taste

Cook spaghetti until just done. Do not over cook. Rinse with cold water and drain well. In a large bowl combine all veggies and spaghetti. Toss to combine. Season with salt and pepper. In a medium bowl whisk together dressing, cheese, sesame seeds, paprika, celery seed, garlic powder and parsley. Pour over salad. Toss very well to coat. Garnish with extra parsley and sesame seeds. Chill at least 2 hours before serving. Can be made ahead 24 hours and refrigerated until serving.

Shared on The Country Cook

Disclaimer: As a field editor for Taste of Home, I share this recipe with my own thoughts and opinions. I am NOT a paid employee. 

Mom Knows Best Day 1 {A Gooseberry Patch Review and Giveaway}

Mom knows best. Well, duh!! Of course she does. And if I'm talking to my son, of course I do! It's truly one of those things we can depend on 100% in life. When it comes to cooking, the adage definitely runs true for so many of our favorite dishes and meals. After all, there will always be things that no matter how many times I make them, will forever taste better when mom makes them. So, with that in mind, I'm super excited to share the latest cookbook from my friends at Gooseberry Patch with all of you, Mom Knows Best.

"Easy recipes for modern moms feeding their families well." That pretty much sums it up. This cookbook is filled with super easy recipes busy moms (and dads!) can get on the table fast that their loved ones will not only gobble up, but ask for again and again. This is my kind of cooking! And I know yours too! This book was made for this everyday mom, and all of you who read this blog on a daily basis! Good food fast! Oh, and I just happen to have a recipe in this one too! Check out page 143 for my Slow Cooker (Alex's) Meatball Subs! 

When I sat down to decide which recipes I would feature, I really wanted to find a stove top soup. So many of my greatest soup recipes are for the slow cooker, and they are fantastic, but I really wanted one I could do completely stove top, but still fast. Well, I found exactly what I was looking for, and even something to go with it too! In fact, I found them on the same page! Talk about making easy even easier! 

If you have some veggies hanging out in the crisper drawer that need to be used before they end up in the trash can, this is the perfect way! You could easily add or subtract depending on what you have. But don't think because it's all veggies, it's not filling. After all, it does have a little bit of bacon and pasta in it too! 

If your mom always knows best when it comes to cooking, and everything else in life, you are not alone! Now we have an entire cookbook of mom approved recipes for your hectic schedule. Feeding your family food they will love shouldn't have to be a hassle, and the folks at Gooseberry Patch understand that very well! 

Stove Top Minestrone 

aka Mmmm- Minestrone

Found on page 186

Submitted by April Jacobs Loveland, CO

3 slices bacon, chopped

1/2 c. onion, chopped

1/2 c. celery, chopped

1 clove garlic, minced

1 3/4 c. water

1 (14.5 oz) can Italian style diced tomatoes, undrained

1 (14.5 oz) can beef broth

1 (10 3/4 oz.) can bean and bacon soup

1 c. zucchini, peeled and diced

1 c. cabbage, chopped

1/2 c. elbow macaroni, uncooked

Salt to Taste

In a soup post over medium heat, cook bacon with onion, celery and garlic until bacon is crisp; drain. Add water, tomatoes and remaining ingredients. Bring to a boil. Reduce heat to low. Simmer until macaroni is tender, stirring often, about 15 minutes. Serves 6. *NOTE* I used ditalini pasta instead of elbows. I also added 1 tsp. Italian seasoning, 2 tsp. dried parsley and black pepper to taste. I garnished with a little shredded Parmesan cheese. I also left the peel on the zucchini because I think it holds up better in soups.

Shared on The Country Cook Mar. 13, 2015

Soup at Very Good Recipes

***Giveaway***

To Enter: Leave a comment telling me your favorite recipe from YOUR mom!

Bonus Entry #1: Become a fan of Gooseberry Patch on Facebook.

Bonus Entry #2: Follow Gooseberry Patch on Twitter.

Be sure to leave an email address so I can find you!

Contest Ends: March 25, 2015

US Residents ONLY please.

(1) winner will receive (1) copy of Mom Knows Best.

Disclaimer: I received 2 cookbooks in exchange for this review. One to keep. One to giveaway. All thoughts and opinions are my own. 

Winter Woes

So...anyone besides me totally and utterly sick of winter?! Thought so. Between the mounds of snow and the arctic cold temps. I. Am. Done. I'm not one to usually wish time away. I like to enjoy every day. Live each minute. But at this point, winter can leave, we can skip over spring and head right into summer as far as I'm concerned.  And I know those of you up in the Boston/New England area have to be ready to "tap out" at this point, so it's not just me.

One of the few ways I can even attempt to ease my pain during these brutally cold months is to find as many ways to make soup as I can. Old tried and true recipes. Twists on classics. New ones I find. I use them all to warm us up, comfort our souls and feed us a meal that makes us feel better at the end of the a long, cold day.

How about a new one made in your slow cooker? Filled with veggies and more veggies? Yeah, I have your attention now. This would be so easily adaptable with veggies you already have on hand, or find on sale in the produce aisle, or just ones that are your favorites. Plus, even though I used beef bullion and broth for extra flavor, you could easily substitute vegetable stock instead, making it a completely meat free meal, perfect for Lent. I know many of you are always looking for more recipes for Fridays this time of year.

If you are ready to say goodbye to Old Man Winter as much as I am, this new soup is the best way to make yourself feel better about warmer weather still being too many weeks away. Feed your family and thaw them out at the same time!

Slow Cooker Veggie Barley Soup

Adapted from Taste of Home

2 small potatoes, peeled and diced

1 1/2 c. frozen corn

1 1/2 c. frozen green beans

1 c. finely diced carrots

2 stalks celery, finely diced

1/2 c. frozen chopped onion

1 medium zucchini, diced

1 (32 oz.) box beef broth

2 1/2 c. water

2 beef bouillon cubes

1 tsp. garlic powder

1 dried bay leaf

1 (14.5 oz.) can Italian diced tomatoes, undrained

1 c. quick cooking barley, cooked according to box directions

Salt and Pepper to taste

Dried Parsley for garnish

Combine all ingredients except barley in slow cooker. Cook on LOW for 8-10 hours until veggies tender. In the last 30 minutes, cook barley separately on stove top. When done, stir into soup. Garnish with parsley if desired. *NOTE* You can also use medium pearl barley, and cook with rest of soup. If you choose to, only add tomatoes in the last 10 minutes of cooking. The acid in them will not allow the barley to cook correctly. I prefer to cook it separately to avoid any mushy texture.

Soup at Very Good Recipes

Disclaimer: As a Field Editor for Taste of Home, I share my opinions of this recipe as a volunteer, not a paid employee. 

303 Simple & Satisfying Recipes Day 2 {A Review with Gooseberry Patch}

If you didn't stop by on Friday, you missed the debut of Gooseberry Patch's newest book, and believe me it's one you don't want to miss! 

If you missed the first recipe I featured, Crock Pot Cream of Potato Soup is something you'll want to make again and again with the cold months approaching. So, click here if you didn't catch it the first time.

The reason I chose this to be the second recipe I featured is simple. It's a great way to stretch a dollar when it comes to the cost of boneless chicken breasts, and I'm always on the lookout for those kind of meals. Chicken is expensive, but if you can find it on sale, or you can figure out how to make only one package feed the whole family, it is a little easier on the weekly food budget. 

The flavor of this is so unique, and delicious, it's sure to become one of those dishes your family will ask for over and over. I love that it's pasta, which we love, but also high protein with the chicken. Plus it's got veggies in there too. Oh, and you can start it in the morning, and easily finish when you get home, dog tired and dinner can be on the table in almost no time. It's really a win win recipe for you and your family.

Oh, and Gooseberry Patch is giving a copy of this fantastic cookbook to one lucky EMM fan, so be sure to click here to find out how to enter!

Slow Cooker Provincial Chicken

Submitted by Shari Upchurch, Dearing, GA Found on pg. 139

4 boneless chicken breasts

2 (15 oz.) cans diced tomatoes, with juice

2 zucchini, diced

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

2 TBS balsamic vinegar

1 TBS dried onion

2 TBS dried parsley

1 tsp. dried basil

1 c. shredded cheddar cheese

1/2 c. sour cream

Cooked bowtie pasta

In a slow cooker, combine chicken, tomatoes, zucchini, soup, vinegar, onion and herbs. Cover and cook on LOW for 6-8 hours. Remove chicken, cut into bite-size pieces and return to slow cooker. Stir in cheese and sour cream. Cover and cook for 15 minutes. To serve, spoon over cooked pasta. *NOTE* I seasoned the chicken with salt and pepper. I used an Italian blend cheese and served over penne pasta instead. I also garnished with extra parsley too.

Shared on The Country Cook Sept. 26, 2014

I Can't Pass Up A Good Deal

A couple weeks ago my mom and I were having a little QT together. We had lunch and had shopped til we dropped. We were driving back to her house when we passed this gorgeous farm house with a little table of vegetables out front. That's when the magic happened. I spotted a sign with that word every bargain hunter like myself (and mom too) loves to see...FREE!!!

Of course we had to stop. And let's just say, we know the brakes on mom's SUV work great! I jumped out and they had beautiful sweet corn, cucumbers, tomatoes and zucchini fresh from the garden. I really was only in need of some cukes for dinner that night, but I couldn't just walk away. I already had corn and maters in the fridge, but no zucchini. So I grabbed one. A huge one. I got back in the car and mom asked me what I was going to do with it. "I have no idea. But it when it's this nice and free, I have to take it." She laughed and knew exactly what I was talking about, because it was something she would totally do too.

So it resided in the fridge for a few days until I finally figured out what I wanted to do with it. This was about the time little man got sick with strep throat too, so I wanted to bake him something yummy, but still soft enough he could swallow it. I knew some muffins warm from the oven, were just what he needed to brighten his day. (After all, the poor kid was missing a day of school after only being back for nine!)

If you are in the need of quick breakfasts for busy mornings, these would be perfect. They can even be eaten on the go! Or make them for a delicious after school snack when the kiddies get off the bus. Or they make a fantastic dessert, warm with a little butter spread on...mmmmm.

If your garden is still giving you plenty of zucchini, here is a great way to use it up. Or maybe you're like me and you have some free produce sitting in the crisper drawer because you too can't pass up a good deal. Either way, these are simple, delicious and zucchini's new best friend.

Zucchini Walnut Muffins From Taste of Home

3/4 c. flour

1/2 c. sugar

1 c. finely shredded unpeeled zucchini, extra water squeezed out

1/2 c. chopped walnuts

1/4 c. raisins

1/4 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. cinnamon

1/4 tsp. salt

1 egg

1/4 c. canola oil

Cinnamon/Sugar Mixture

Old Fashion Rolled Oats

Preheat oven to 350. Grease 6 large muffin cups, or use paper liners. In a large bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon. Stir to combine. In a small bowl whisk together oil and egg. Add to flour mixture. Stir until moistened. Fold in zucchini, walnuts and raisins. Scoop into muffin in, filling each 3/4 full. Sprinkle with cinnamon/sugar and a few rolled oats. Bake for 20-25 minutes until a tooth pick comes out clean. Cool 5 minutes on wire rack. Remove from pan. Finish cooling on rack. Makes 6 extra large muffins. *NOTE* To make cinnamon/sugar mixture combine combine 1/4 c. sugar and 1 TBS cinnamon. Mix well. Store in airtight container. I keep this on hand at all times. It's great for toast, muffins, etc.

Shared on The Country Cook Sept. 12, 2014

Zucchini at Very Good Recipes

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee. 

Do You Have An Abundance?

Zucchini. Do you it have it "coming out of your ears" so to speak? I know so many summer gardens out there are over flowing with it, and there is only so much zucchini bread you can make! I don't have the green thumb in our house, but I live with two boys who have two sets of them, and every year they plant a garden, and even during the summers when other things have a hard time growing, I always end up with an abundance of zucchini, so I was super excited to find this recipe!

Ironically enough, my two little farmers weren't able to plant a garden this summer, but I have a dear friend who has been very generous sharing her bounty with me, including the gigantic zucchini that inspired this recipe. I wanted to do something different with it, and I thought a salad would be a nice twist. I think zucchini is sometimes looked at as something you eat cooked, not raw, but this dish is going to change all that!

If your kids are veggie lovers like mine, they will flip for this...according to my almost 10 year old! Seriously, he couldn't stop eating it! And with something like this, he didn't have to! It is so crunchy, so flavorful, so delicious, it's going to become a go-to in the summer for us, and hopefully you, in no time!

Have other garden fresh veggies sitting in the crisper drawer to use? Add them! It's so versatile, it will be yummy no matter what! I am a huge artichoke heart fan, and was happy to have yet another recipe featuring those too. 

If you make this, be sure to do so for people you really love. Why? Because they are going to keep coming back again and again for more! If you make it to take to a potluck, cook-out or party, be sure to jot down the recipe in multiple copies because everyone is going to ask for it! 

Marinated Zucchini Salad 

Adapted from Taste of Home

1 extra large zucchini (or 4 medium), peeled and diced

1 (2.4 oz.) can sliced black olives, drained

1 ( 6 oz.) jar sliced mushrooms, drained

1 (14 oz.) can artichoke hearts in water, drained, rinsed and chopped

3 Roma tomatoes, seeded and diced

1 envelope Ranch dip mix

1 c. Italian dressing

1 TBS dried parsley

Salt and Pepper to taste

In a small bowl, whisk together dressing and dry dip mix. In a large bowl combine zucchini, artichokes, olives and mushrooms. Stir well. Pour dressing over. Add parsley, salt and pepper. Toss to coat. Cover and refrigerate several hours or overnight. 1 hour before serving, add tomatoes and toss again. Drain well before serving. 

 

Shared on The Country Cook Aug. 15, 2014

Zucchini at Very Good Recipes

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee. 

Getting Ready For The Garden

Do you plant a summer garden? If so, my hat is off to you. I have two brown thumbs and can't get anything to grow on my own. Thankfully, I married a man with a green thumb and he has passed that gene down to our son. So, come summer time, they are 100% in charge of our backyard garden.

Now I will be honest with you. Our garden doesn't always turn out the best yield. I don't know if there is something in our soil, or maybe the location we have it in our yard, but some years are definitely better than others. Last year was an almost complete bust, but that was because of a major drought and temps rising to almost 100 for weeks on end with no rain. But even during the years that we don't get as much bounty from it that we like, one thing always seems to grow well, and we end up with more of it than I can find uses for...zucchini. 

So I figured this year I would prepare myself and test a few new recipes using it before I found myself with a crisper drawer full of it and no idea what to cook. And I have to admit, I don't know why I don't think to cook with it more than I do. It's one of the best bargains in the produce section, can be prepared many different ways, and takes on amazing flavors of whatever it is paired with. 

This dish is a great way to get more veggies in the kids too. If they turn their noses up at anything that is green, add some garlic and cover it all in cheese. I bet they will be more willing to bend to your will. It's a simple side dish perfect for any meal that screams summertime to me. But to be honest, if you made enough of it and maybe added in a few other garden fresh veggies, it would be a great main dish too. 

Our summer garden harvest will be here before I know it, and I'm happy to have a few new recipes up my sleeve to enjoy when it comes. If you are too, be sure to jot this one down today!

Sauteed Zucchini with Garlic and Parmesan

3 medium zucchini, cut into matchsticks

2 tsp. olive oil

1 garlic clove, mined or grated

1/4 tsp. red pepper flakes

3 TBS shredded Parmesan cheese

Salt and pepper to taste

In a large skillet heat oil over medium high heat. Add zucchini, red pepper flakes and garlic. Saute' for about 10 minutes until zucchini are golden brown on all sides, stirring often. Season with salt and pepper. Remove from pan to serving dish. Sprinkle with Parmesan cheese. 

Shared on The Country Cook June 6, 2014

Soul Food Saturday

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

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

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

Good-for-You Everyday Meals Day 3

Whew...it's been a fun week here on EMM...3 days of new recipes from Gooseberry Patch from their latest cookbook, Good-for-You Everyday Meals. We've already enjoyed an overnight oatmeal recipe; and a fantastic chicken dinner you're family will love. Today, I am ending this fabulous week with a veggie dish that is hands down, my new favorite roasted vegetable recipe; and one that could easily be served a couple different ways.

I love roasted vegetables. In fact, I think folks out there who turn their noses up at veggies, or maybe their kids do, should try roasting them before they write them off completely. Cooking veggies in the oven with oil and seasonings just does something magical to them. It gives them an almost "nutty" flavor, developing the sugars more than if boiled or steamed; and results in sweet, tender, and delicious dishes.

I've made a ton of roasted veggie recipes, trying different combinations, different spices and herbs...and without a doubt, this is definitely in my top 3 of all time. The minute I saw onion soup mix in the recipe, I had a hunch it would be dynamite because I already make a roasted red potato recipe using it, and they are out of this world yummy.

I love all the colors this dish has, along with the variety of veggies themselves. I served them along side a beef roast, but there is no doubt they could easily be a main dish for a scrumptious meat-free meal. Or even better, make them when having a large group over, and let them play double duty as a side dish for those who do eat meat, and a main dish for those who don't! Plus, it's totally adaptable to include your favorite vegetables.

As other Gooseberry Patch recipes I share, I will give it to you as published, with any changes I made in the note below.

In case you are coming to the party a little late, be sure to stop by Monday's post to see how you can win a copy of Good-for-You Everyday Meals for yourself!

Sisters' Baked Harvest Vegetables
Found on page 151 Submitted by Stacy Lane, Laurel, DE
4 potatoes or 2 potatoes and 2 turnips, peeled and cubed
1 bunch broccoli, cut into bite-size florets
2 c. green beans, trimmed
3 carrots, peeled and cut into 1/4" rounds
1 zucchini, cut into 1/4" rounds
1 yellow squash, cut into 1/4" rounds
1/2 c. olive oil
1 (1.35 oz.) package onion soup mix

Preheat oven to 350. Combine all vegetables in a lightly greased 9x13 pan. Drizzle with oil and toss to coat. Sprinkle with soup mix and toss again. Bake, uncovered, for 45 minutes until all veggies are tender. *NOTE* I omitted the green beans and broccoli, but added 1 extra potato and carrot.  I also substituted parsnips for the 2 turnips. I also sprinkled with a little parsley at the end before serving.

Shared on The Country Cook Mar. 7, 2014

Vegetables at Very Good Recipes

Bitter Cold

Has the deep freeze of winter found it's way to your neck of the woods yet? I can honestly say, it found us in Indiana, and much sooner than what we are normally used to. Sure, we live in the Midwest, and during winter we know it's going to get cold...very cold, but when the wind chill factors are in the negative digits 2 weeks before Christmas, before the first official day of winter, they seem even more harsh to our bodies that are trying to adapt.

We're talking the kind of cold that takes your breath away the second you step out into it. The kind of cold that you feel like you have to squint when you're outside. Not because the sun is too bright...there is no sun...but you're afraid your eyes are going to freeze open! That kind of bone chilling cold is exactly what we were dealing with the day I made this soup.

We love soup, anytime, but no other time more than when we are freezing. When the thermometer can't get above zero, it just makes the soup taste better. It fills you up, thaws you out, and helps your body to feel more human-like again.

Now, if you're like my husband and after reading the recipe ask "Um, where is the protein?", don't worry. You won't miss it! Yep, it's all veggies, of every color you can think of, hanging out to make something so delicious I guarantee you will be making it again and again during these cold winter months. Plus, you can add other veggies, substitute others out, the possibilities are endless!

If you feel like you will never be warm again, think about hot sunny days spend on the warms sands of a beach somewhere. Go to that happy place in your head; and then make this soup!

Slow Cooker Veggie Soup Adapted from Hometown Christmas
3 (14 oz.) cans chicken or vegetable broth
3/4 lb. fresh green beans, trimmed and cut into 1-inch pieces
1 (14 oz.) can diced tomatoes, with juice
2 medium zucchini, diced
2 medium yellow squash, diced
8 small red potatoes, diced
3 medium carrots, diced
1/2 TBS dill weed
1 TBS dried oregano
1 TBS dried parsley
Salt and Pepper to taste
Green Onions, for garnish

Place all ingredients, except green onions in Crock Pot. Stir to combine. Cook on HIGH for 1 hour. Reduce heat and cook on LOW for 6 more hours. Garnish with green onions before serving.

Soup at Very Good Recipes

Two Days Before Spring

Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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No Sauce??

Okay first thing is first. I can't let today's post begin without taking a minute to say Happy Birthday to the very best woman I know. The most patient, loving and kind person I know. The lady who has always been in my corner, and to this day will still spoil me and tell me every chance she gets that "I am her world". My person I can talk to like a friend, but get guidance from like a parent. That's right, today is my Mom's birthday, and nobody else on this earth deserves a happy, blessed day as much as she does. So, "Happy Birthday, Mom. I love you. I strive to be more like you every day, and treasure you a little more with each passing year."

Okay, now onto the food!

Pasta and sauce. Sauce and pasta. These words go hand in hand, and are pretty dependent on one another. Or so I thought. Until I found this recipe...

When I first read the list of ingredients I was pretty psyched because of all the veggies, especially the zucchini. I can't get enough of it, and don't have nearly enough recipes with it, so that was the first thing to catch my eye. (Side note: Be sure to remember this dish come summer when all of our garden growers have zucchini coming out of our ears!) The second thing, well honestly the second and third, thing I noticed (because I re-read the list again to make sure) was that it contained no sauce per say. Or at least not the conventional way I think of pasta sauces. So to be honest, I was a little leery wondering if it would be too dry for our tastes. Not at all! The saute of veggies and the renderings of the sausage truly make a sauce like quality, coating every inch of the pasta.

While I didn't do the actual math while shopping for this recipe, I can say with almost certainty it could easily be made for less than $10, especially since a couple of the things, like the onion and garlic, you might already have on hand. So if feeding your family on a budget is a weekly struggle, this is a great one to stretch a buck.

Sauce or not, this is a delicious pasta supper that will satisfy your hungry family any night of the week.

Bowtie Pasta with Italian Sausage From Comfy in the Kitchen
16 oz. bowtie pasta, cooked and drained
5 Sweet Italian Sausage links
15 cherry tomatoes, halved
1 zucchini, sliced
1 medium onion, sliced
3 TBS olive oil
2 cloves garlic, minced

While pasta is cooking, in a large skillet cook sausages according to package directions. Mine were browned on all sides and then simmered in 1/2 c. water until cooked through. When cooked, drain on paper towels and slice into coin shapes. Add the olive oil to renderings from sausage on medium heat. Add all veggies and saute until tender, about 5-7 minutes. Add sausage back in and mix well. Mix drained pasta with sausage mixture and add Parmesan cheese if desired.

Shared on Lady Behind The Curtain Feb. 20, 2013
Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Pasta at Very Good Recipes
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Veggies and Kids

I can't tell you how many moms out there ask me weekly "How can I get my kids to eat more vegetables." As I've told you before I try to help and give as many ideas as I can, but I'm the luckiest mom in the world when it comes to my son eating his vegetables, and eating habits in general. Monkey has never met a veggie he doesn't like, and that leaves me wide open to serve them anyway I can as often as I can. But I sympathize with the moms out there that have a nightly battle getting their little ones to eat their vegetables. So when I was lucky enough to enjoy the bounty from someone else's garden in the form of a huge zucchini, I was totally inspired to attempt to help those of you who need as many ways to get anything green you can into your child's stomach! How about some zucchini fries? And better yet, oven baked zucchini fries? And since kids can not resist anything you can "dip", some homemade ranch on the side? These remind me the fried veggies you can get at any street festival or county fair but better for you, and the kids, because the are baked not fried. I will admit I don't have that many recipes that use zucchini either, so I'm excited to have another one. If your kids turn their noses up at anything green, trick them with a new kind of fry. After all, tricking them is just another form of creative parenting!

Baked Zucchini Fries
1 large or 3 medium zucchini
1/4 c. flour
2 eggs, beaten
2 c. panko bread crumbs
Cooking spray
Sea Salt

Ranch Dip
1 c. mayo
1/2 c. sour cream
1/2 tsp dill weed
1/2 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and Pepper to taste

To make dip mix all ingredients together and chill until serving. Preheat oven to 425. Line a baking sheet with aluminum foil and spray with cooking spray. Slice zucchini in half lengthwise. (The easiest way is to cut off each end, stand it up and slice down.) Cut each half into 1/4 inch "planks" and then each plank into 4-5 slices to make "fry" shapes. Place zucchini fries in large plastic bag. Add flours and shake. Dip each fry into the egg and then breadcrumbs. Place on cooking sheet and spray lightly with cooking spray. Bake for 12 minutes. Flip and continue baking for 12 minutes more. Turn broiler on and broil until golden brown, about 5-7 minutes. Be careful--they will burn easily! Season with sea salt. Serve with ranch dip.

 ~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Aug. 21, 2012
Shared on Lady Behind The Curtain Aug. 22, 2012 
Shared on Miz Helen's Country Cottage Aug. 23, 2012 
Shared on The Country Cook Aug. 24, 2012

Weekend Company {Guest Blogger Erin}

Good Morning! I hope this week was kind to you, and you have a nice weekend ahead of you. Today's guest is a "repeat offender" here on EMM and each time she shares something with us, it's an extra special treat for me. Since I don't always get to see her as much as I would like (miles, schedules and lives just get in the way!) when she is here for Weekend Company I can pretend we are in the kitchen together, enjoying a cup of coffee (or maybe even a glass of wine), chatting and catching up. And I have to tell you before you continue reading, when she emailed me this post, I was crying by about the 5th line. Her lovely words brought a smile to my face and I want to thank her for making me feel so special!  So please welcome Erin back to EMM~

Greetings fellow Everyday Mom's Meals followers!  I am very excited to be sharing here again today and would like to send out a HUGE virtual hug to Krista for having me back.  We have been friends for over twenty years now and despite all the different things life has thrown at us, we continue to pick up right where we left off.  There is not a more loyal friend than Krista and I don't think I have to tell you how blessed we all are to have her and her blog in our lives.

My name is Erin and I am a thirty-something food geek.  I have a wonderful husband and two beautiful babes, an almost 6 year old girl and an almost 2 year old boy.  The recipe I want to share with you today is one that was born out of necessity.  I like to garden; however, there are times in our lives when we have to shift priorities.  Gardening was out this year, but I didn't want to give up my fresh, organic, local produce!  Thankfully, we were able to purchase a half share of a CSA.  Each week, for a set fee, we get a box of fresh, organic produce.  The box changes week to week, depending on what is in season.  Great right?  There was only one small problem.   We were getting three or four large zucchini each week and no one in our house likes zucchini.  Now, you should know that my kids are not picky, probably because I won't put up with it, but this zucchini thing was BAD.  I was not about to let this produce to waste, so I started tinkering.  Zucchini cakes were a hit with everyone but the 6 year old.  Try again.  Zucchini bread went over so-so, but I wasn't a big fan.  I could hide the zucchini in the bread really well, but it was so blah.  I don't do "blah."  Then it hit me - CHOCOLATE.  I love, love, love chocolate!  What if I made CHOCOLATE zucchini bread?  I researched a few recipes and then combined a few to create what we now call Bazinga Bread.  My kids still don't know that there is zucchini in it - and most other people I've shared it with don't notice either.  So, if you are looking for a way to slip your loved ones some more veggies but still be the snack time hero, this recipe is a must-try.  Enjoy!

Bazinga Bread or Chocolate Chocolate Chip Zucchini Bread

Preheat your oven to 325 degrees.  Grease and flour (2) 4 x 8 loaf pans, or use muffin cup liners for regular or mini muffins. 

You will need:

3 eggs
1 c. vegetable oil (I use coconut oil for health reasons, but both work)
2 c. white sugar
1 Tbs. vanilla extract
3 c. grated/chopped zucchini, squeezed dry*
3 c. flour
3/4 c. cocoa powder, the best quality you can buy, NOT dutch-processed
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 c. chopped pecans (optional)
1 c. regular or mini chocolate chips

*Zucchini prep:  Shred your zucchini.  I use my food processor with the shredding disk.  Measure your 3 cups, then place in a dry kitchen towel and squeeze out extra moisture.  Now, take those three cups and put them back into the food processor.  Pulse until it resembles a fine, mealy texture.  DO NOT PROCESS until smooth.  Scrape back out into your kitchen towel and squeeze again.  The extra steps help the overall texture of the cake.

Beat eggs in a  large bowl until light and foamy; mix in oil, sugar, vanilla and zucchini until combined.  Whisk flour, cocoa, salt, soda and baking powder together.  Stir the flour mixture into the zucchini mixture, mix until just moist.  Add nuts and chips, gently mix through.  Pour batter into pans or muffin cups.  Bake in preheated oven for about 60 minutes for the loaves or about 20 minutes for the muffins or 10 minutes for the mini muffins.  Check with a toothpick, moist crumb only should remain.  Allow to cool for about 12 minutes, then remove to a wire rack to finish cooling.  These loaves/muffins freeze VERY well

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