A Note To My Teenage Self

It's funny when I look back at some of the moments in my life that seemed so insignificant at the time, but now I realize were glimpses into my future and signs of where I would end up. 

Let me explain. When I was little, one of my favorite things to play was cooking show. My mom would let me stand in the kitchen and concoct these crazy dishes, 99% of which weren't even edible, explaining every step of the way what I was doing as if I were talking to the camera. I think it's especially ironic since we didn't even cable back them, so it's not like I was influenced by the Food Network like I am now. I'm sure it was simply from the few I would watch on PBS. 

As I grew older, into my teenage years, I still loved being in the kitchen, but obviously it was more for more practical applications than playing. There were many days my mom would leave a note explaining what was for supper, and instructions for starting it. And then there were the things I could make all on my own, and feel so accomplished.

This was one of the first things I can remember making all by myself, and having people actually rave about! In fact, I can distinctly remember my dad telling my mom he only wanted this if it was my version. I honestly can't even remember how I came up with it, but to this day it's how I make it; but this was the first time I took the time to measure things, so I could give you an actual recipe. 

I'm sure most out there have their own recipe for this, but if you don't, or you are looking for another one to try, this makes a great lunch, especially if you pack yours. I also love making it into a simple sandwich supper. We love it served on some toasted bagels, but it's delicious no matter what you put it on, or simply with a fork! 

I wish I  could tell my teenage self, just how much those experiences in the kitchen would later help to shape my life. Who knew making tuna salad for my dad almost 20 years ago would turn into a career as a food blogger? It is definitely something I could have never imagined in my wildest dreams, but am oh so thankful for!

Tuna Salad

2 (12 oz.) cans white tuna in water, drained well

1/2 c. mayo

3 TBS sweet pickle relish

4 hard boiled eggs, chopped

1 small onion, finely chopped

Salt and Pepper to taste

In a large bowl, using a fork, flake tuna to separate. Add mayo, relish, eggs and onion. Stir well to combine. Season with salt and pepper. Mix well. Chill for at least an hour before serving. Serve on toast, bread, bagels, or with crackers. 

 

 Shared on The Country Cook Feb. 7, 2014

Great Homemade Soups {A Review}

This time of year, I think we all find ourselves craving soup and lots of it. I know we are soup lovers year round, but on these long, bitterly cold winter days, a good soup is sometimes the only thing that can satisfy and comfort us. In fact, I have to be careful because I could probably cook soup, and soup alone, every single day and not think twice about it. So, today I'm excited to share a brand new cookbook, full of nothing but soups, with all the soup lovers out there.

Great Homemade Soups A Cook's Collection by Paul Gayler offers mouth watering soups from many of the world's top chefs. This beautiful hard cover edition includes 100 recipes from the favorite classics everyone loves to specialty soups from exotic locations.

I think making a tasty, homemade soup can sometimes intimidate home cooks, but Chef Gayler proves that making your own soup is easy, nutritious and satisfying. Not to mention, soups can be a very economical way to cook, using local ingredients that are in season, or even more pricey ones that get stretched farther when used in a soup.

There are broths, cream soups, hearty and wholesome ones, traditional favorites, and many more> Plus, you will also find Chef Gayler's key techniques with step-by-step photographs; and he also invited some of his favorite world-class chefs to share their best loved soup recipes as well.

Farmhouse Soup

If you are always looking for a great new soup to try in your kitchen, this is definitely the cookbook for you. Or maybe you have a foodie in your life that you need a gift for Valentine's Day, birthday, etc. This would be a beautiful addition to their collection! Soup lovers every where will love all of these mouth watering recipes!

Disclaimer: I was provided with a free copy of this cookbook for review. All thoughts and opinions are my own. 

Recipes From Your Heart with Eggland's Best

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

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

10 times more Vitamin E

Double the amount of Omega-3's

Twice the amount of Vitamin D

3 times more Vitamin B12

25% less Saturated Fat

38% more Lutein

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

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

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

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

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

Baked Italian Omelet

9 Eggland's Best extra large eggs

1 c. milk

8 oz. button mushrooms, sliced

2 TBS butter

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

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

2 Roma tomatoes, seeded and finely chopped

2 tsp. Italian Seasoning

3/4 c. shredded cheddar cheese

Salt and Pepper to taste

Dried Parsley for garnish

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

Shared on The Country Cook Feb. 7, 2014

***GIVEAWAY***

NOW CLOSED

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

(1) $25 Visa Gift Card

(1) Plush EB Egg 

(2) Coupons for 1 FREE dozen eggs

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

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

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

*Contest Ends: Friday Feb. 7, 2014

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

Soul Food Saturday #41

What about cinnamon rolls for breakfast? Ones that remind you of that fast food place where you can grab them and hit the road, and quick enough that you can make on a weekday if you wanted? That's right, quick and healthier than fast food. Also can be made gluten free with just a little adjustment. Bringing back the use of crescent roll dough. Sugar and spice makes these very nice! Grab your little ones for this because Cinnamon Roll minis are what's for breakfast!

Cinnamon Roll Minis
1 can Grands big buttery crescents
4 tsp. cinnamon
3 tbs, sugar

Glaze
3 tbs. powdered sugar
1 tbs. Maple syrup
1tsp. Half and half


For the glaze:
In a small bowl add powdered sugar and whisk lightly to break up any lumps. Add maple syrup and whisk to combine. Then add half and half, and whisk until completely smooth. Set aside

For cinnamon roll minis

In a small bowl add sugar and cinnamon and stir to combine. Set aside. Remove crescent dough from the can gently. Only separate at large perforations. (There will be 2 triangles together) Pinch perforated lines together, and  press lightly down to seal. Repeat on other side. With a small rolling pin or round glass; roll dough to be sure its sealed. Repeat on second side. Dough will stretch about 2 inches in length, and will be a more uniform thickness. Sprinkle 1 tbs. cinnamon sugar on dough and spread gently to cover it entirely. Roll up as snugly as possible being careful to keep edges in line. Pinch edge gently to seal roll. Cut into 6 pieces, with a  serrated knife using a sawing motion so as not to squish the dough. Please in an un-greased pie pan touching each other slightly. Repeat with remaining dough. 1 can will fill 2 pie pans.
Follow crescent dough instructions for baking time and temp. Typical time is 12-14 minutes at 400*
Remove from oven and add glaze. Serve hot! Whether you love to glaze them right after or dip each bite, your family will fall in love one more time with a fast treat that just got a bit healthier! Enjoy!

Note: For gluten free option, just use Pillsbury's gluten free pastry/pie dough. Found with other Pillsbury's products in most grocery stores.

**When using this dough, remove from fridge 5 minutes before opening to take the chill off. Then take the dough ball and cut into 2 pieces. Cover second piece and set aside. Roll dough out to approx 4 1/2 inches wide by  8 1/2 inches long rectangle. Sprinkle cinnamon sugar and spread to cover completely. Roll up as snugly as possible, keeping sides as straight as you can. Pinch edges gently to seal. Cut into 12 pieces. with a serrated knife, using a sawing motion so as not to squish dough. Repeat with remaining dough.  Follow baking instructions for time and temp.

Meal Plan Feb. 2-7

*New Recipe
Links to Recipes on Blog


Sunday
SUPER BOWL
We'll be partying at the in-laws.
I'm taking:
Easy Guacamole
Glazed Kielbasa

Monday
Lasagna Casserole*
Garlic Bread

Tuesday
Ham and Beans
Corn Bread

Wednesday
Pork chops
Stuffing
Applesauce
Candied Carrots

Thursday
Leftovers

Friday
Muffin Tin Pizzas*
Easy Caesar Salad
Jello Parfait Salad