Soul Food Saturday #5

Good Morning and Hello Saturday! Is it just me or are the weekends becoming fewer and farther between? LOL The weeks drag on and then we have a tiny break before it's Monday morning again. I guess that just means we need to make the most of the time we have while we have it. So, in that spirit, let's get to whatever yummy thing Bekki is sharing today...

Can you believe that summer is just around the corner? I know for a lot of us summer temperatures have snuck up and bit us. We've been happy to be outdoors more, enjoying the time to soak up the sun. We can’t forget about outdoor cooking! Grilling during warmer weather is always a joy in our home; I am sure in yours as well. I decided that with Memorial Day just around the corner we needed a quick side that packs a big punch! Chipotle coleslaw was born after going to the fair for a summer concert. We enjoyed a big barbecue sandwich topped with chipotle barbecue coleslaw. It was good, but we really enjoy spicy food, and it wasn't spicy at all. So it began, that I would build a recipe that WE loved! Get your biggest bowl, and make a ton. It will go faster than you think! 

Chipotle Coleslaw

1 (16 oz.) pkg. Shredded coleslaw mix

1 c. chipotle mayo (see below)

2 tsp. granulated sugar

Chipotle mayo

1 c. real mayo

3 chipotle peppers with 2 tbs. adobo sauce

In a blender, add chipotles, and adobo sauce. Blend until peppers are finely chopped and nearly smooth. Add mayo and blend until smooth. This recipe can easily be doubled, and lasts just as long as regular mayo when kept in closed container.

* Chipotle mayo is a great dipping sauce as well.*

Add shredded coleslaw to large bowl with mayo. Mix until completely combined. Sprinkle in sugar, and mix until combined. Chill for 30 minutes and mix again before serving. Enjoy with your favorite grilled meat, or your favorite sandwich.

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Meal Plan May 19- 24

*New Recipe
Links to Recipes on Blog

Sunday
Grilled Steak
Baked Sweet Potatoes
Oil and Vinegar Slaw*

Monday
Copycat Cracker Barrel French Toast
Bacon

Tuesday
Crock Pot Spaghetti and Meatballs
Garlic Toast

Wednesday
Tangy Grilled Chicken
Creamy Italian Noodles
Steamed Asparagus

Thursday
Soft Tacos
Mexican Rice
Chips/Cheese

Friday
Pulled Pork Sandwiches
Amish Potato Salad*
Corn on the Cob

Channeling My Bree Van De Kamp

It's been about a year now since the ladies of Wisteria Lane said good-bye to us forever. And for those of you out there, who like me, were die-hard Desperate Housewives fans, you probably still miss them! They were great friends, and made us laugh every Sunday night, allowing us to pretend we were having coffee and playing poker right alongside them. For those of you who didn't watch, take it from me, it was a great time!

When I was looking for a new soup to "throw in" my Crock Pot, I had to giggle when I came across this, simply because of the image that popped into my mind just from the title. The minute I read the words "tea room", for whatever reason, Bree Van de Kamp popped into my head. Now, if you weren't a fan, let me give you just a few details about Bree. She was the "perfect housewife" on the lane,  (Not really, but the perception was magnificent.) always cooking the perfect meals, cleaning the spotless house and being the ultimate hostess. And it seemed like every time Bree had a guest, even an unexpected one, serving tea was something she always did. So when this soup was labeled as a "tea room" dish, her face was what I saw. 

I know warmer weather is here, but there are still going to be some chilly days before summer is in full swing, or maybe you live in an area where chilly is the norm. But to honest, even during the warm months, sometimes I just need a good bowl of soup to warm my soul. 

I know there are women in this world just like Bree....and my hat is off to them! But if I can make a recipe that is easy and yet tasty, and because the title includes the word "tea" and feel a little closer...I will take it!

Crock Pot Broccoli Cheese Soup

  2 (10 3/4 oz.) cans cream of mushroom soup

2 (10 3/4 oz.) cans cream of chicken soup

16 oz. frozen broccoli cuts

1/2 c. margarine

4 c. milk

16 oz. Velveeta cheese, cubed

1 tsp. onion powder

Salt and Pepper to taste

Garlic Toast Croutons, optional. 

In a large skillet melt margarine over medium heat. Add frozen broccoli and saute for about 2 minutes. Season with onion powder, salt and pepper. Continue cooking for 5-7 minutes,until slightly tender. Add to Crock Pot. Stir in soups, milk and cheese. Stir to combine. Cook on LOW 3-4 hours, stirring occasionally. 

*NOTE* To make the garlic toast croutons, simply cook frozen garlic toast in a skillet for about 3 minutes on each side, remove crust and cube. 

 

Adapted from Gooseberry Patch

Cutting Board Art {Review of X-Ray Designs}

I love bringing things into my kitchen that are both functional and beautiful. Something pleasing to the eye that I can also get a lot of use out of. After all, I spend so much time in the kitchen, I want pretty things to look at while I'm there! 

I'm so excited to get the chance to to introduce all of you to something that was also new to me. X-Ray Art, from Radiant Art Studios.

Founded in 2011  by Podiatric Surgeon Dr. Paula Fontaine and computer guru Joseph Mosian, Radiant Art Studios found a home in Westminster, Massachusetts. Paula and Joseph are freelance artists who create unique art using a medical X-ray machine, UV light and other non-visible light spectra. 

Radiant Art Studios produces limited edition framed fine art prints as well as unique gift items. These items include, but are not limited to, beautiful tempered glass cutting boards, decorative ceramic and glass tiles, stationery, pendants, clocks, sun catchers, T-shirts, and computer bags.

They also do customized orders, working closely with the customer to create beautiful one of a kind pieces. 

Of course, I was immediately drawn to this beautiful cutting board, knowing it would look so pretty sitting on my counter top. 

I think these unique and beautiful products would make great gifts anytime, but especially for weddings or housewarming parties. You could be happy knowing you gave a 100% one of a kind gift! 

For more information, log onto their website, take a look around in their online store or contact them for more information, and/or about a custom order. 

Disclaimer: I was given a free cutting board for this review. All thoughts and opinions are my own.

He Loves The Box

The blue one. That says Kraft on it. With the mac and cheese inside of it. And to be honest, I can't say I blame him. Sometimes, I need transported back in time to my childhood and enjoy a classic. No, it's not as good as homemade. No, it's not that great for me. But I can't help myself, sometimes I just gotta have it. 

Most of the time when I satisfy his craving, or indulge myself, it's as a side dish...easy and quick...exactly what I need sometimes. But a few years ago when a friend shared this with me, I was pleasantly surprised that with just a few ingredients I could make that classic into something new, and a filling main dish, perfect for a busy weeknight when I'm rushing around trying to get supper on the table, along with about a hundred other things.

Now, if you prefer a homemade version, and stay away from the pre-packaged version all together, kudos to you! Seriously, you have much more will power than I do. This could easily be made with a creamy "from scratch" version, just be sure your end product results in about a pound of pasta. Then simply add the rest of the ingredients. Either way you make it, your kids are going to love it! Mac n Cheese and Pizza in one delicious dish...they will think you are a genius!!

Every once in awhile it's okay to treat ourselves to one of life's simple pleasure. For our family that means mac and cheese out of a certain blue box. But at least this way I get to "jazz" it up a little and give my little guy two things he loves in one simple dish.

Pizza Style Mac n Cheese

2 (7.5 oz) boxes mac n cheese

1/2 stick butter (NOTE this is a different amount than listed on box)

1/2 cup milk

1 (15 oz.) jar pizza sauce

3/4 c. pepperoni, chopped

1 (6.5 oz) can sliced mushrooms, drained

1 (3.5 oz) can sliced black olives, drained, a few reserved for garnish

2 TBS Italian Seasoning, extra for garnish

Bring a large pot of water to a boil. Cook macaroni until done. Put back on hot pan over low heat. Add milk, butter and cheese packet. Stir until well combined. Add pizza sauce. Stir and cook on low until some liquid evaporates. Add pepperoni, mushrooms, olives and seasoning. Stir well to combine. Cook on low for 10-15 minutes to allow flavors to combine, stirring often. Garnish with extra black olives and seasoning. 

Shared on Lady Behind The Curtain May 15, 2013
Shared on The Country Cook May 17, 2013