Football and Soul Food { A Review and Giveaway with KYVAN }

"Cooking is a way of life in the South, and nobody knows that better than NFL Pro Reggie Kelly, owner of KYVAN Soul Food Selections." 

The above line is the first in the "about" section of the KYVAN website. I couldn't introduce today's new products to you any better than that, so I decided to allow them to do it for me. For those of you who don't follow NFL football like we do, Reggie Kelly played 13 years professionally with the Cincinnati Bengals and the Atlanta Falcons; and even though he has traveled the world, he never forgot where he came from.

 "Since I was a little boy, cooking in my household has been an event within itself and my family is a big reason why I love to cook.  Growing up, they would always tell me, "Reggie, when you cook, make sure you do it with love."  "My family believed  that great meals should be prepared  in such a way that once eaten,  it would touch your "SOUL". I gathered that I should cook in such a way that first time visitors would feel welcomed..feel as though they are a part of my family."

Named after his children, Kyla and Kavan, KYVAN is truly a family owned and operated business. And I love that! From barbecues sauces, to salsa to seasoning mixes, they have a little something soul for everyone! So I was honored when Reggie's wife, Sheila contacted me about trying some of their delicious products in my kitchen and then sharing with you!

I decided on the Sweet Barbecue Sauce and the Blackberry Honey, and I can tell you right now I made a very wise, and yummy, choice. I am a barbecue sauce snob. I'm the first one to admit that. I have to love it from the first bite, or I won't enjoy it. And with KYVAN's...I certainly did. It's sweet but not too sweet. It really allows the flavor of the meat (or in this case seafood) still shine through. It compliments without overpowering. 

And the Blackberry Honey...well, let's just say that I could drink that stuff with a straw! It is truly some of the best honey I've ever had. (Oh, and after you use it in this recipe, try it on some cornbread still warm from the oven. We did and Oh My-lanta...it was to die for!) 

I didn't just taste quality, I could taste the love and attention that goes into every single KYVAN product. You can tell they enjoy what they are doing, and want to bring the very best products to their consumers. 

I thought the flavors of the barbecue sauce and honey would actually compliment each other very nicely, so I decided to feature them both in a light summer time salad, perfect for lunch or supper. The crunch, fresh veggies, sweet barbecued shrimp and tangy yet sweet dressing all play off each other so well, it's a real flavor extravaganza for your taste buds! 

We love a big salad meal during these dog days of summer, and if you do too, you are gonna love this one. Plus, you have the chance to win your very own samples of the same things I used in this recipe. Just keep scrolling down for the GIVEAWAY! And be sure to check out KYVAN on all their social media outlets (Listed below) for more info!

Barbecued Shrimp Salad with Blackberry Honey Vinaigrette

14 medium shrimp, tail on
2 garlic cloves, minced
1 TBS lemon juice
3 TBS olive oil
Salt and Pepper to taste
1/4. KYVAN Sweet Barbecue Sauce
1 (5.5 oz) container field green lettuce mix
1/4 c. sliced almonds
1/2 c. red onion, sliced thin
4-6 medium radishes, sliced thin

Dressing:
2 TBS Dijon mustard
2 TBS red wine vinegar
1 TBS olive oil
1 tsp. KYVAN blackberry honey

In a medium bowl combine shrimp, garlic, lemon juice, olive oil, salt and pepper. Mix to combine. Marinade 1-2 hours in fridge. When ready, preheat grill to medium-high. Spray with cooking spray. Skewer shrimp. Sear on both sides for about 1 minute. Reduce heat to low. Baste shrimp with barbecue shrimp until cooked through and pink. About 5-7 minutes.

To make dressing, whisk together all ingredients until well combined. To assemble salads, divide lettuce, onions, radish and almonds evenly on 2 large plates. Top each salad with 7 shrimp each. Serve with dressing on side. Makes 2 dinner size salads.

Shared on The Country Cook Aug. 2, 2013

Shrimp 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: Friday Aug. 9, 2013  

One Lucky Winner Will Receive:

(1) Sweet Barbecue Sauce
(1) Blackberry Honey

Mandatory Entry:

1.Become a fan of KYVAN on Facebook. Leave a comment when you have.

Extra Entries:

1. Follow KYVAN on Twitter. Leave a comment when you have.

2. Follow KYVAN on Pinterest. Leave a comment when you have. 

3. Follow KYVAN on Instagram. Leave a comment when you have.

4. Take a look around the KYVAN site. Tell me what other product you would love to try.

That makes up to 5 entries per person!!!

Good Luck!

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

It's Fair Time Again {Indiana Family of Farmers}

When the month of August rolls around in Indiana, for our family it means two things. One, the beginning of the school year is just around the corner (this one we try to ignore as long as possible) and two, it is time once again to venture 2 hours south to one of our favorite summer time events, The Indiana State Fair!

For two weeks, Hoosiers descend onto the fairgrounds in Indianapolis to enjoy great exhibits, fun activities and delicious food! It truly is a highlight of our summer; and some of our favorite things to enjoy at the fair are those sponsored by Indiana Family of Farmers.

Fair goers can follow the IFOF Recipe Trail  and help feed the hungry, plus receive a useful popcorn-shaped memento.

For each person who finishes the trail, IFOF partners with Feeding Indiana’s Hungry to donate one pound of food to food banks across the state. Recipe trail travelers donated more than 3,000 pounds of food last year. This year’s goal is 3,500 pounds, so 3,500 people need to go through the recipe trail to attain the goal.

Recipe card locations

• Exposition Hall (Rose Acre Farms, booths 526 and 527, southwest side)
• Ball State Ag/Hort Building (World’s Largest Popcorn Ball)
• DuPont Food Pavilion (3 stops: Indiana Wine Grape Council, Indiana Dairy, Purdue)
• Habitat for Humanity Ag House
• Indiana Farm Bureau Building
• Glass Barn
• Normandy Barn
• Pathway to Water Quality

Final stop/recipe redemption point: IFOF booth at DuPont food pavilion     

Participants collect recipe cards from the 10 locations around the fairgrounds and bring them to the IFoF booth at the DuPont Food Pavilion where they will receive their memento and get counted as a donor of a pound of food. The booth also features a chance to register for a daily popcorn giveaway and the grand prize of a chest freezer.

Rules

·        Start at any location and travel to the 10 destinations to collect recipe cards.

·        Visit the IFOF booth in the DuPont Food Pavilion with your recipes to be pick up your popcorn-shaped memento, be counted as a food donor and sign up for prizes.

·        Winners of the daily giveaway are selected by a random drawing at the close of each day of the fair.

·        One winner of the chest freezer will be selected by a random drawing on the last day of the fair.

·        Winners will be notified by email or phone.

The IFOF recipe cards feature recipes from real farmers around Indiana and highlight Indiana’s commodities such as pork, beef, poultry, soybeans, corn and dairy along with an Indiana wine pairing. On the reverse, you will meet the farmer and read a personal story from his or her family.  

Other IFOF Sponsored Fair Attractions:

Sponsor of World’s Largest Popcorn Ball

IFOF is the sponsor the World’s Largest Popcorn Ball, a 5,000-pound, 9-foot popcorn delicacy featured at the Ball State Ag/Horticulture Building.  This will also be a stop on the 2013 IFOF recipe trail. After the fair, the popcorn will be fed to Indiana livestock. *This is one Alex is looking forward to!!*

IFOF booth in DuPont Food Pavilion

For the second year in a row, the DuPont Food Pavilion will be a part of this year’s state fair. Along with hourly food demos on the Red Gold Kitchen the pavilion will also feature a retail store with more than 30 Indiana made specialty items available for purchase.

IFOF is proud to be part of the food pavilion all 17 days. Along with the recipe trail, different agricultural groups will be featured and providing samples at the IFOF booth.

Partnership with Habitat for Humanity
The Habitat home build on the state fairgrounds will be a stop on this year’s recipe trail. As part of our partnership, Indiana’s Family of Farmers will donate a freezer and meat donations to fill the freezer to the new homeowner. Thanks to the farmers around the state who grow our food and who generously gave back.

I am so proud to work with the IFOF because I believe in their message 100%: Indiana farmers grow the grains, produce and meat you eat every day. We believe that quality farming means quality food that is good for you, your family and the environment. Food for your family, from our family.

www.Indianafamilyoffarmers.com  

http://www.facebook.com/FamilyofFarmers

https://twitter.com/familyoffarmers, #recipetrail  

http://indianafamilyoffarmers.blogspot.com/

***GIVEAWAY***

IFOF is giving away (1) 4 pack of State Fair Tickets to (1) Lucky EMM Fan. 

It's easy to enter. Leave a comment on this post telling me your favorite attraction at the fair. One winner will be chosen randomly. 

Contest Ends: Monday Aug. 5, 2013 12 am EST

Little Cheese Fiend

My son loves food, we all know that. But there are a few specific things he does become fiendish for, and one at the top of the list is cheese. It's not his fault. He comes by it naturally. Both of his parents are also cheese lovers, and so are both of his grandpas. We are a cheese loving family.

My son will eat cheese as a snack. One of his favorite lunch staples is a cheese sandwich...bread and American cheese, that's it. Until the age of 6 his favorite pizza, and the only one he would eat, was plain cheese. From cheddar, the sharper the better, to Colby, to Swiss, he loves every kind, any way he can get it. We even have a picture when he was about 2 at Thanksgiving sneaking food from the table. What was it? Not pie. Not candy. Cheese!!

His most recent cheese addiction is actually feta. Now he thinks it's goat cheese, but for those of us who eat feta on a regular basis, we know most of the time it's made with a mix of both sheep's and goat's milk. (But that's okay, we will let him think it's goat. It makes him feel like a real foodie.) And for those of you who have never had it, feta is a brined cheese with a salty and tangy flavor. Most of the time it's in crumbled form and a staple in Greece.  In fact, it was on a Greek salad that Alex first fell in love with his new favorite cheese.

So when I had some fresh green beans in the fridge (Yay for produce sales!!) and knew I wanted to make a salad instead of just boiling them, I was so excited when I came upon this. It had some of his favorite things! Beans, tomatoes, and plenty of feta!

If your side dish rotation has gotten a little tiresome, or maybe you have plenty of green beans coming from your garden, this salad is a fantastic, unique side dish for any meal. Full of color and flavor, it's so pretty for summer too.

My little cheese fiend isn't going to give up his addiction any time soon. That's okay though. It could be much worse! I will take him sneaking cheese over candy any day of the week!

Balsamic Green Bean Salad From Taste of Home
2 lb. fresh green beans, trimmed and cut into 1 inch pieces
1 medium red onion, finely chopped
4 c. cherry tomatoes, halved
1 c. crumbled feta cheese
1/4 c. olive oil
3 TBS lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground mustard

In a medium pan over high heat, place green beans covered with water. Bring to a boil. Cook 8-10 minutes until crisp tender. Drain and place in ice water to stop cooking. Pat dry. Place in large bowl. Add onions. In a small bowl whisk together oil, lemon juice, and seasonings. Mix well. Pour over green bean mixture. Chill for at least 1 hour. Stir. Add tomatoes and cheese just before serving.

Shared on Mandy's Recipe Box July 30, 2013
Shared on The Country Cook Aug. 2, 2013

Green Beans at Very Good Recipes
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Summer Time Snack

This is a Sponsored post written by me on behalf of Jel Sert for SocialSpark. All opinions are 100% mine.

Are you always on the look out for great snacks for your kids during these dog days of summer? Things that are light, refreshing, tasty but not filled with sugar and additives? If the answer is YES (and as a mom I know it is) you are going to love Otter Pops. 

Otter Pops are a super fun snack mad with real fruit juice, resulting in a great fat free treat! Plus, they contain no major allergens so you can feel secure handing them out to little ones who struggle with food allergies. Not to mention they are light enough they won't interfere with any meals! And to top it off, they are also very affordable compared to other snack options out there.

We are always on the go during the summer, and I love having quick, easy and fun snacks for my little man to enjoy. Rather it be in the back yard on the slip-n-slide, or at the local park and splash pad, or even in the car, these would be the perfect treat for him to gobble up and cool down with!
Available in great flavors including Original Fruit and Tropical, there is a yummy option for everyone! ( I would be all over those Tropical ones!)

And right now Otter Pops is hosting the "Sir Isaac Summer Scramble" Sweepstakes, from July 15- August 19, 2013.

Prizes Include:

- 5 weekly winners (total of 25 winners): (1) 16 count box of Otter pops 
- 3 random winners: (1) $50 VISA gift card 
Grand Prize winner: (1) year supply of Otter Pops

Now I know you are asking " How do I enter the Summer Scramble Sweeps" Well, it's super easy!  Just head over the their Facebook Page, give them a "like", click on the Sweeps tab, and fill out the information when prompted! Could not be more simple!

So the next time you're looking for a feel good, taste great summer snack for the kids, remember Otter Pops, and don't forget about the Sweepstakes too! Oh and be sure to follow @Otterpops on Twitter too!

Church Supper # 96

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Roadhouse Pizza

From:

Love Bakes Good Cakes

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Soul Food Saturday #15

Welcome to another weekend! I hope you had a nice week, and some beautiful weather to go along with it. The heat and humidity subsided here in Northern Indiana, and it was sunny and pleasant, perfect for enjoying some time outside! Bekki has a great, simple meal idea for you today that I think the little ones will love!

Interesting thing happened last time we visited my niece and nephews. My oldest nephew Kyle, has a huge love for something he calls Chili Mac. Yes, I said it. I had no clue what this was until I was part of this family. I have made Cheeseburger Macaroni many times and loved it, from childhood. After hearing about this Chili Mac for some time I decided I’d try it. Wow, I was definitely missing out. To combine the taste of a chili dog and Mac in cheese in a bowl, how could I have gone so long without knowing about this? Who knows…? All I know is I am keeping this one in the box, for a rainy day. And, who says they don’t need one more great way to have fun with that little blue box? Not anyone I know. So watch out, if you blink you may miss this one. It’s done in no time flat. Enjoy!

Chili Mac-Stat!

1 (7.25 oz.) box Mac and Cheese Dinner {we’ll let the one you choose be a secret}

6 c. water

¼ c. butter

¼ c. milk

1(15 oz.) can Thick Chili with beans

 In a large saucepan heat water to boiling and add macaroni. Let cook for 7-10 minutes until macaroni is tender. Drain. Add butter, and mix to combine. Add milk and sauce packet, and mix well. Add chili with beans and mix to combine. Serve hot. Serves 4

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Meal Plan July 28-Aug 2

* New Recipe
Links to Recipes on Blog

Sunday
I have a baby shower to attend. The boys are hanging out with my father in law.

Monday
Grilled Citrus Chicken*
Wild Rice
Pan Roasted Brussels Sprouts

Tuesday
Stovetop Creamy Mac n Cheese*
Green Beans
Mandarin Oranges

Wednesday
Teriyaki Shrimp Cups
Marinated Cucumbers
Satueed Mushrooms

Thursday
Soft Tacos
Chips
Crock Pot Queso*

Friday
Alex has a sleepover w/ Maa Ma. Adam and I will have leftovers.

Chippy Side Dish

Have you ever had one of those moments where you see something that is new to you, and for the next few days, or even weeks, you start to see it everywhere? Like it never existed in your world, and all of sudden you are inundated with it? It's similar to when you buy a new car, and driving home you begin seeing the same one all over the road! Well, this recipe is a great example of just that. 

I had never heard of this my entire life. That's right 32 years of never knowing there was such a thing. Then at the beginning of the summer I saw it online....once...twice...three times...and again! I saw it every where from my good friend Brandie, The Country Cook, to Paula Deen on tv to a friend talking about it on Facebook, and finally I found it while trolling through a cookbook. It was like the gods were trying to tell me something. I finally accepted the signs and decided to try it for myself.

Now I'm guessing since it's been popping up all over the place, this is one of those recipes that can be made a thousand different ways, and everyone that makes it does it that way because someone before them, perhaps mom or grandma, made it that way. So, this is my version. A little of this and a little of that from each different version I found. I guess if I was going to site a source, I would have to say "inspired by everyone who has ever made this." 

For those of you like me who had no idea such a concoction existed, let me tell you, it's delicious! Creamy and crunchy, sweet with just a little zip from the chilies, it makes a great side dish for any barbecue or backyard party! If you are going to a cookout this weekend, take this instead of the old stand bys! Give them something new to try! 

Or, perhaps when you show up with it, you'll hear about how someone has been making it for years, and the next day someone else will tell you the same thing. If it starts to feel like you are seeing it everywhere and anywhere, don't feel bad. You probably are. It's okay though. It's yummy enough you'll be happy you are!

Corn Chip Salad 

1 (10 oz.) bag corn chips

2 (15 oz.) cans corn, drained

1 orange bell pepper, chopped

1 (10 oz.) can diced tomatoes and green chilies, drained

2 c. shredded sharp cheddar cheese

1 c. mayo

2 green onions, chopped, for garnish

In a large bowl combine corn, pepper, diced tomatoes, and cheese. Stir well. Add mayo. Mix to combine. Chill for at least an hour. Right before serving, stir in chips, crushing slightly. Garnish with green onions and extra chips.

Shared on The Country Cook July 26, 2013
Shared on Mandy's Recipe Box July 30, 2013

Fifty Shades of Kale { A Review}

Have you heard the term "superfood"? It's one that is being tossed around a lot lately when it comes to folks trying to eat right and only putting things into their bodies that fuel them for life. And one of the ones I hear the most about, is one I actually adore...kale.

Now you can learn about kale, all of it's wonderful varieties and enjoy 50 fresh and satisfying recipes starring kale in the new cookbook, Fifty Shades of Kale, by Drew Ramsey, M.D and Jennifer Iserloh. (I love that title!)

"Kale is the queen of the cruciferous vegetables, a family of superfoods packed with nutritional benefits." In fact, did you know one serving has more than 600 percent of your daily Vitamin K allowance? Plus, it has more Vitamin C than an orange! Not to mention Vitamin A and Calcium too! Now you can see why it's called a superfood!

I had not idea there were so many varieties of kale out there. Okay, so maybe there aren't exactly 50, but it's close! Inside this book you can learn to do so many things with all of them. From breakfast dishes to appetizers, favorites like pastas and tacos, it truly has something for everyone.

One of my favorite parts of the book is on pages 11-15, "Coupling with Kale." This section gives you some great matches for serving with it, and things you should have in your pantry and fridge to make the best of your kale experience.

If you love kale and want to cook with it even more, or maybe are looking for  away to incorporate it into your diet, be sure to check them out on Facebook, and visit their site for more info, and ordering.

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

In Lieu Of Birthday Cake

For those of you who don't know, this past Sunday was Mr. Everyday's 39th birthday. We were lucky enough to have it land on the weekend, so I was able to plan a nice dinner for him, along with his parents, (little man was at Vacation Bible School) with some summer time favorites to treat him with. And to finish it off...nope not birthday cake...something even better (to him) a new raspberry pie recipe!

To me, everyone should get to have what they want for dessert on their birthday. For some, that is cake, every single year, but for others, we like to mix it up. One year I can remember asking my mom for her Peach Custard Pie. Another...I wanted pumpkin...and my birthday is in February. She was happy to oblige, after all it was my special day. Years later she had to laugh because my son requested her to make the same thing for his birthday...pumpkin pie...and his in in September. I can't say I blame him. Mom makes a pretty darn good pumpkin pie! 

The past few years, my choice as been a giant cookie cake. I'm sure you've seen the ones. The ginormous chocolate chip cookies that are frosted...oh Mylanta...they are so yummy! But for Mr. Everyday's special day, if I can include something with words raspberry pie, I know I will score major wife points! In fact, a few years ago, I attempted my very first raspberry pie from scratch for his birthday. Yeah...I got extra smooches that day! 

This year, my mom actually saved this recipe for me from the evening paper, because she knew her favorite son- in -law (yeah, he's the only one too) would flip for it. And flip for it he did...we all did. Myself, my in-laws and Alex all thought it was incredibly tasty! I'm not a huge raspberry fan, and even I was licking the spoon. Sweet, creamy, fruity... it hits all the right notes. Plus the crust...well, it's too good for words! 

I'm so happy I am able to use my love of the kitchen to treat my special guy to something extra special on his special day! If you have a raspberry lover in your house, they will adore you forever because of this pie. And when it's your birthday, don't forget to request exactly what you want for dessert...it's your right...seriously...I think it's in the constitution! Okay, maybe not, but it should be!

Raspberry Cream Pie with Coconut Crust Adapted from Dash Insert

1 (5.3 oz.) package shortbread cookies

2/3 c. packed sweetened coconut

1 stick butter, melted

3 (6 oz.) containers fresh raspberries, divided

1 (14 oz.) can sweetened condensed milk

3 large egg yolks, beaten

2 tsp. cornstarch

4 oz. cream cheese, at room temperature

Powdered Sugar

In a food processor, pulse cookies until finely ground. Add coconut and pulse to mix. Add butter. Pulse to mix (will resemble dough). Spoon into an 8-inch pie plate. Using fingers, press in bottom and up sides to form crust. Freeze for 15 minutes.

Place a fine mesh strainer over a small sauce pan. Press 1 container of the raspberries into strainer. Using the back of a wooden spoon, press them through, "juicing" them. You need approximately 1/3 cup of juice. Discard solids. Whisk juice, egg yolks, cornstarch and condensed milk. Cook over medium heat, stirring constantly, until it just starts to simmer, about 8 minutes. Remove from heat and transfer to a medium bowl. Using electric mixer, beat in cream cheese until smooth. Allow to cool 5 minutes. Poor into crust. Refrigerate at least 2 hours. Top with other 2 containers of raspberries and sprinkle with powdered sugar before serving. 

Shared on Lady Behind The Curtain July 24, 2013
Shared on The Country Cook July 26, 2013

New Smyrna Living

As many of you already know, we once again took our annual family vacation to New Smyrna Beach, Florida...loving every single minute!

For 3 weeks in June/July, we played in the waves, swam in the crystal clear pool, felt the sand between our toes, and most of all, enjoyed time together as a family, just the the three of us. 

One of our favorite things to take full advantage of while we are just yards away from the Atlantic Ocean is the incredibly fresh and delicious seafood! I love sending the boys to the local seafood market and knowing what they bring home just came in on the boat that morning! You can't get much better than that! And we've really learned over the years that for what it would cost for one meal at a restaurant, we can buy enough to feed all three of us, leaving us so full we could burst! 

This year one of the things I decided to make were Po'Boy Sandwiches because we got such an incredible deal on shrimp. They were practically giving the stuff away! 

If you have had an traditional Po'Boy down in Louisiana, you know just how delicious they are. Now I've never been lucky enough to experience the "real" thing, but Mr. Everyday has, and he said these were close...very close. They make a tasty, quick weeknight supper for summer. Plus, even if you're not getting the deal we did on shrimp, they allow you to make a little go a long way, so they make a seafood treat economical. 

We are still trying to get back into the swing of things...and we've been home two weeks! But hey, three weeks on the beautiful beach will do that to you, and the recovery is 100% worth it!

Shrimp Po' Boys Adapted from Simply Recipes

1 lb. medium shrimp, shelled, deveined and tails off

1 1/2 c. flour

1 TBS Cajun seasoning

1 TBS Old Bay seasoning

Salt and Pepper to taste

Vegetable oil for frying

Iceberg lettuce

Sliced tomatoes

Sliced dill pickles

Hoagie buns

Sauce: 

1/4 c. whole grain mustard

1 1/4 c. mayo

1 tsp. dill pickle juice

1 tsp. hot sauce

1/8 tsp. garlic powder

1-2 tsp. Cajun seasoning

1 TBS Old Bay seasoning

In a small bowl whisk together all ingredients for sauce. Mix well. Set in fridge to chill for about an hour. In a medium bowl combine flour, 1 TBS each Cajun and Old Bay seasoning, salt and pepper. Mix well. Dredge shrimp in flour and set on a plate for about 5 minutes. Heat oil over medium in a large pot or deep sided skillet. Fry shrimp in small batches for about 5-7 minutes each. Drain shrimp on paper towels. To assemble sandwiches, spread sauce on both sides of bun. Line with lettuce, tomatoes and pickles. Divide shrimp evenly among sandwiches, about five or six each. Makes 5 sandwiches

Shared on Make Ahead Meals July 22, 2013
Shared on Lady Behind The Curtain July 24, 2013
Shared on The Country Cook July 26, 2013

Shrimp at Very Good Recipes
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Church Supper #95

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:


Fiesta Chicken

From:

My Snippet of Inspiration

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Soul Food Saturday #14

Good Morning, Bekki is in the kitchen today whipping up a salad that eats like a meal. Perfect for these hot nights when supper needs to be light yet filling. Or a wonderful lunch idea any time of the year!

In this house salads are not always frequent. But when they grace our table my husband requests them to be packed, hearty and filling. This salad doesn't disappoint. It has plenty to fill you up but

not leave you feeling so full you can’t enjoy the rest of your afternoon out.  It has a few simple ingredients that come together for that quick meal before the next event or even great to travel with. I know some are squeamish of mayo in the summer and heat, but if you keep it in the cooler it will be just fine.

Bowtie Chicken Caesar Salad

1 lb. cooked bow tie pasta, drained

1 c. shredded Parmesan cheese

½ c. creamy Italian dressing

1 c. real mayo

2 cans water packed chicken breast, drained

2 c. romaine hearts, chopped

Salt and pepper to taste

In a small bowl add mayo, dressing, cheese, and mix to combine. Set aside. In a large bowl add pasta, drained chicken, and chopped romaine. Toss to combine. Add dressing mixture and toss until evenly distributed. Add salt and pepper to taste.

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Menu Plan July 21-26

*New Recipe
Links to Recipes on Blog

Sunday
Happy Birthday, Mr. Everyday!!!
Grilled Bratwurst with Peppers and Onions
Amish Potato Salad
Marinated Cucumbers
Raspberry Coconut Pie*

Monday
I am serving food at VBS at our church.

Tuesday
Ham and Beans
Cornbread

Wednesday
BLTs (leftover from last week)
Corn on the Cob
Watermelon

Thursday
Field Green Salad w/ Blackberry Honey Vinaigrette w/ Barbecued Shrimp*
Rolls

Friday
A customer of Adam's gave him a coupon for a free pizza. So we're taking full advantage!

Frito Lay Winner

Thank you to everyone who entered this fantastic giveaway! I'm so thankful for such great sponsored contests here on EMM.

Now without further adieu...the winner is...

Barb Warren

Congratulations!!

If you don't remember, here is what you won!!

(1) Frito-Lay Backyard Party Fan Pack

• Portable Stereo System with Sliding Cover for iPhone/iPad/iPod
• Visa Gift Card ($25)
• 1 bag of Tostitos® SCOOPS!® Tortilla Chips

• 1 jar of Tostitos® Chunky Salsa – Medium

• 1 bag of RUFFLES® MAX Smokehouse Style BBQ Potato Chips

• 1 jar of RUFFLES® Ultimate Barbeque Dip

Disclaimer: I was provided with 2 prize packs from Frito-Lay North America, Inc. One to keep and one to giveaway. All thoughts and opinions are my own.

No Purchase Necessary. Void where prohibited.  Neither Sponsor nor Frito-Lay is responsible for claims based on technical difficulties, participation in sweepstakes and/or acceptance or use of any prize.  By entering the sweepstakes, entrant waives any claims arising out of or related to the Sweepstakes.