Hold On Summer

 Anyone else feel like the days are passing at supersonic speed and summer 2022 is on course to be one of the quickest ones yet? 

July 4th came and went, and now I'm sure it is only a matter of days before school supplies show up in the store aisles where the fireworks and Americana displays were just a week ago. 

I am sure part of my need for a pause button is the fact that once August comes, I have to face the reality of my babies going back to school. If you don't know, Max will start Kindergarten this year, about a week after his big brother begins his Senior year of high school. Yeah, that week is going to be a tear-filled, blubbering, Mommy is a wreck time. I've always said the 12 year age difference has been perfect, allowing me the best of both worlds, except for this one week when I have to send them both off for BIG years and sit alone in the house wondering what to do with myself. 

But enough about what isn't coming for another month (see, I can totally be in denial just a bit longer). In reality, there is still plenty of summer left and absolutely plenty of reasons to gather in the backyard for a cookout, barbecue or pool party. 

If I have being honest, I wanted to post this recipe as an idea for your Independence Day celebration, but with the whole "tree fell into our house" ordeal, I am a little behind on my work. 

So instead you are getting a tasty, easy, side dish idea perfect for that next cookout, or just for supper this week. 

Broccoli Slaw is one of those dishes that takes a classic summer dish and puts just enough of a twist on it that makes it new and fresh. Coleslaw just isn't for cabbage anymore! 

This is a great summer take-along too because you can make it ahead and leave it in the fridge until you're ready to eat. 

If the summer gods are reading this, I beg you to make time slow down a little. Please. From a mommy who wants to suck every last bit out of this summer as she can before some big changes come our way. 

 

 Broccoli Slaw 

2 (12 oz.) bags broccoli slaw mix

1/2 cup + 2 TBS mayonnaise

1 cup sliced almonds

1 cup dried cranberries

2 TBS white vinegar

1/4 cup sugar

1/4 cup lemon juice

1 TBS celery seed

Salt and Pepper

In a small bowl whisk together mayo, vinegar, lemon juice, sugar, celery seed, salt and pepper. In a large bowl mix slaw mix, cranberries and nuts. Pour dressing over and fold gently to combine. Chill at least 1 hour before serving. Stir before serving and garnish with extra nuts and cranberries if desired. 

Jump on the Pumpkin Bandwagon

Pumpkin Spice is everywhere....in every thing! From chapstick (yep I saw that) to coffee creamer, cupcakes and candy...tis the season! Now, I'm not complaining because I have yet to find something pumpkin flavored I didn't like, so I figured why not jump on the bandwagon?

I know many of you share my love of all things "no bake" during the hot summer months, but who says that convenience has to end at Labor Day? I say let's carry it right on through to fall, after all our schedules aren't any less busy, so why not make dessert something we can whip up in no time? Plus, there are still going to be days that are warm enough we don't really want to bake anyway.

Parfaits are a great no bake treat when you don't have much time, but want to impress. Layer anything into a nice dish or glass and it looks so fancy, nobody will care it only took you about 20 minutes!

A couple notes about this recipe. One, if you make your own granola, of course use that instead. I was going for all out help from the store. Secondly, if you can't find the pumpkin spice pudding (it's a seasonal thing) you can easily substitute vanilla, and add pumpkin spice to taste.

I'm all about welcoming fall in the most delicious way, and if that means I need to find more ways to fit pumpkin into recipes, well I'm okay with that too!

Pumpkin Spice Parfaits

12 oz. bag granola with raisins and almonds

1 small box (4 serving) pumpkin spice pudding

1 1/2 c. milk
1/4 tsp. pumpkin pie spice

Cool Whip
Ground Cinnamon

Combine pudding mix and milk in large bowl. Whisk well. Chill for 10-15 minutes to set. Open bag of granola. Add pumpkin pie spice. Shake well.  In parfait cups, place a couple TBS granola. Top with a couple TBS pudding. Continue layers.Top with Cool Whip. Sprinkle with extra granola and cinnamon.

Shared at Weekend Potluck

Too Hot To Cook { A Post For Earth Fare}

So lately I've become a little obsessed with eating things I can serve in lettuce. Call them boats, call them cups, call them wraps...however you describe them, I've been on a total kick lately.

It's the weather, I know it is. Sure, I love the healthier aspect of it, like swapping out shells for Romain leaves in my Taco Boats, but deep down I know the soaring temps are what is leading me back to this idea again and again. Light, flavorful meals we can eat later in the evening and not feel like we are going to bed with a brick in our stomachs.

Take that idea and combine it with another warm weather classic, chicken salad, and you have a party on a plate! For this one I wanted more of a mustard flavor than mayo to give it extra tang. The added grapes are like a little burst of freshness in every bite.

I served these with some crusty bread and fresh fruit on the side for a simple supper; but they would be perfect for a poolside or lake party too. Simply put out a big bowl of the chicken salad, and a platter with the lettuce leaves separated, so your guests can fill their own!

Summer time means lighter meals for us. Salads, fresh fruit, veggies, sandwiches...and apparently anything and everything I can find to stick inside a lettuce leaf!

Dijon Chicken Salad Cups

2 lbs. boneless chicken tenders

3 ribs celery, diced

1 c. seedless red grapes, halved

1/4 c. mayo

1/4 c. Dijon mustard

1 TBS lemon juice

1 TBS dried parsley

1/3 c. sliced almonds, reserve a few for garnish

1 head bibb lettuce

Garlic Powder, to taste

Salt and Pepper to taste 

Olive Oil

Preheat oven to 375. Drizzle chicken liberally with olive oil, and season with garlic powder, salt and pepper. Roast for 30-40 minutes until cooked. Allow to cool for a few minutes and then shred. Allow to finish cooling. In a small bowl combine mayo, mustard, lemon juice, parsley, salt and pepper. Mix to combine. In a large bowl combine cooled, shredded chicken, grapes, celery and almonds. Toss to combine. Add dressing. Stir well. Chill for at least an hour. When ready, fill leaves of lettuce with chicken salad. Sprinkle with extra almonds. *NOTE* In my store, the bibb lettuce is also marked "living lettuce" and has the roots still attached. Any lettuce will work, I just like the shapes of these leaves the best.

Winter Time Salad

During the winter months, when the snow is falling, the temps are frigid and the days are almost as dark as the night, not only do I miss the warmth of summer, but the foods of summer. The fresh fruits and veggies we get from our garden or fro a roadside stand. The bright colors and perfect flavor they get from the sunny days and rainy nights. My taste buds begin to long for a nice fresh salad, but all the things I love to put into one aren't always readily available in middle of January. So, what's a girl to do?

Well, what about if we take a few veggies that we can find, even in the winter months here in Indiana, and add some extra nutrients, extra flavor and extra texture by incorporating a whole grain! I love the "bite" a perfectly cooked grain can add to a salad. It really gives your teeth something to sink into to, making the mixture even more hearty and filling.

Plus, if you are trying to eat better in 2015, adding whole grains to your diet is a simple and economical way to do it! Let's face it, sometimes eating healthier, isn't very easy on the wallet, but with only a cup of barley, this recipe makes a ton and can feed you for days!

I chose the veggies listed for one simple reason, I had them on hand. But add what you love. I really wish I would have had some cucumber in the crisper drawer that day, because it would have been perfect with this.

Make it for a side dish with a sandwich supper. Pack it in your lunch for work. Any way you serve it up, it's easy, yummy and absolutely doable in these cold winter months when fresh isn't at our fingertips. 

Veggie Barley Salad

1 1/4 c. chicken broth

3/4 c. water

1 c. quick cooking barley

1/2 c. olive oil and vinegar salad dressing

2 tsp. dried chopped chives

1 TBS dried parsley

1 yellow pepper, finely chopped

1 c. chopped cauliflower

1/4 c. sliced black olives

15 cherry tomatoes, quartered

1/3 c. sliced almonds, reserve a few for garnish

Salt and Pepper to taste

Shared on The Country Cook Jan. 23. 2015

Yes, It Comes Without A Mix

We are huge wild rice fans. I serve it with many different meals, and it's always gobbled up by my husband and son faster than I can make it. And yes, I'm not ashamed to admit I use the boxed version with the seasoning packet every. single. time. Yeah, I know, it's probably loaded with MSG and sodium, but I figure if I can take a little help from the store, spend about $1 per box, and give my boys something they love, it's okay. Well, that all ended with this recipe. 

See, I learned you can buy the wild part of wild rice mix by itself. (For those of you who knew that already, and are snickering at me right now, I don't blame you.) I honestly didn't realize you could, until I went looking for it, and sure enough there it was next to all the other bags of bulk rice.  

If you love wild rice too, or rice pilaf, or even mushroom risotto, this is the perfect mix of all three! It's got the creaminess of risotto, with the crunch of the nuts you find in pilaf and the great texture of wild rice. It makes a great side dish to any meal, and would be great to entertain with! So flavorful, and so pretty on the plate, your guests would surely be impressed!

I have never shied away from the fact that I'm willing to take some help from the store now and again. In today's busy world I think we all need to, and I think those who say they never do...well, they have to be lying! Okay, maybe not. I'm sure there are those who never use a boxed mix or a can of soup, and that's great. My hat's off to them. But for this everyday mom, finding out I could make something we love, that normally comes from a box, a little more special and homemade, well, it was quite the treat!

Wild Rice Mushroom Bake From Taste of Home

1 c. uncooked wild rice

2 c. boiling water

1 lb. white button mushrooms, sliced

1 medium onion, chopped

2 TBS butter

3/4 c. uncooked long grain rice

1/2 c. sliced almonds, reserve a few for garnish

3 c. chicken broth

1 1/2 c. heavy whipping cream

3 TBS shredded Parmesan cheese

Salt and Pepper to taste

Put wild rice in a large bowl. Cover with boiling water. Let soak for 1 hour. Preheat oven to 350. Grease a 2 1/2 quart casserole dish. Drain and set aside. In a large skillet melt butter over medium-high heat. Saute' onions and mushrooms until tender and brown. Season with salt and pepper. In a large bowl combine wild rice, long grain rice, mushroom mix, broth and cream. Mix well. Pour into prepared casserole dish and cover. Bake for 1 hour. Remove and stir. Bake for 15 minutes more. Sprinkle with cheese. Bake for 10 additional minutes. (1 hour. 25 minutes total) Stir before serving. Garnish with extra almonds. 

Shared on The Country Cook June 27, 2014

Rice 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.

Childhood Lunchbox Treat

When I was a kid, I preferred a packed school lunch to a cafeteria one. I wasn't a picky eater, and some days I would eat what they were serving, I simply enjoyed things my mom would send for me more. And one of the things she would treat me with, which to this day I still love, were Twinkies.

The spongy cake, the sweet creamy center. Oh, I can taste them now. Yes, we were those people when they stopped making them last year. A phone call of desperation went out to my husband, he stopped at the store, and when he came home that night he had 7 boxes in tow to last us until the crisis was over.

I love these snack cakes so much my brother even got me a Twinkie baking set for Christmas so I can make my own any time I want! So, I might be a little obsessed...no judging!

So when I came across this cake I knew it would be one we would gobble up! Sure, the base is made with a pre-made cake, but don't let that fool you into thinking it's not pretty enough for guests. In fact, if you are looking for something for Easter dessert, I think this would be perfect. It's rich, so it can really stretch to feed a crowd because every one will only want a small piece! But on a holiday when the sweet tooth is taking over, it will certainly satisfy!

Who knew a lunchbox treat from my child hood could be transformed into a decadent dessert my whole family would love. And since there is fruit on the top, that means I can feel less guilty about eating a whole box, right??!!

Blueberries n Cream Cake  Inspired by Mr. Food

1 box Twinkies (see note below), sliced lengthwise

1 (21 oz.) can blueberry pie filling

8 oz. cream cheese, softened

2 cups powdered sugar, sifted

2 (8 oz.) containers Cool Whip

1/4 c. almonds, finely diced

In the bottom of a 9x11 baking dish, place enough sliced Twinkies to cover and fit. Cut to fill entire bottom if necessary. Combine cream cheese and powdered sugar in a large bowl. Beat with an electric mixer, on low speed, until creamy. Fold in 1 container Cool Whip. Spread over Twinkies. Pour pie filling over cream cheese layer. Spread evenly. Sprinkle with almond chips. Chill 2 hours. When serving, garnish with extra Cool Whip and more almond chips. *NOTE* You will more than likely not use the entire box of Twinkies, so slice as you go. I used 6 total.

Shared on The Country Cook April 11, 2014

Lunch For The Week

As a SAHM and food blogger, most days lunch consists of whatever I can find and eat quickly between household chores and typing blog posts. Even though it's not technically "on the go" it feels that way because of how busy my days tend to be. So, I am always looking for dishes I can make once, but eat all week long. That is exactly what I was looking for when I created this recipe. Oh, and I just happen to be craving chicken salad too!

I love chicken salad, but tend to make the same one over and over. This time I wanted something that was a new twist, and celebrated Spring. Not because it felt like it outside, but because I am determined to ignore the chilly temps and pretend it's sunny and warm every day. Denial is a beautiful, and in this case, yummy thing.

I think this version screams springtime. The flavors are bright, refreshing and will make your taste buds stand up and sing. In fact, if you're hosting an Easter brunch, I think this would be a perfect addition to your menu. Or even if you're only cooking for a few for the holiday, and a huge ham really isn't economical, this might be a nice way to go.

I love the way lemon and basil taste together, and when you add them to roast chicken, they turn the everyday, sometimes mundane, poultry into something really special. And the almonds. Oh the almonds! They provide just the right amount of crunch to finish it out perfectly.

If you're looking for a great lunch, brunch or even light sandwich supper idea, be sure to jot this down. Grab some bagels, bread, rolls...whatever you can find to put this one because you're gonna love it!

Lemon Basil Chicken Salad

3 large boneless chicken breasts

Olive Oil

Grill Seasoning  (I like Montreal )

1 c. mayo

1/2 c. slivered almonds, few reserved for garnish

1 rib celery, diced

1 TBS dried basil

2 tsp. dried parsley, extra for garnish

Juice of 1 lemon

Salt and Pepper to taste

Preheat oven to 375. Line a baking sheet with aluminum foil. Drizzle chicken with olive oil. Sprinkle with salt, pepper and grill seasoning. Roast for 1 hour until juices run clear. Allow to cool. When chicken is cool, shred with 2 forks or with a stand mixer. (Click here for method.) In a medium bowl whisk together mayo, lemon juice, basil, parsley, salt and pepper. Add celery and almonds to chicken. Pour mayo mixture over. Stir well to combine. Garnish with extra almonds and parsley. Chill until ready to serve. Serve on bread, rolls, toast, crackers, bagels, croissants, etc.

Shared on The Country Cook Mar. 28, 2014

 

Not Just For Soup

When you buy an ingredient for a specific recipe are you more inclined to then safe the rest for the next time you make it, or do you try to find ways to use it up before it makes its way to the back of the pantry to be forgotten forever?

I will admit, I go either way, depending on what the ingredient is, how much of it I have leftover, and how difficult it is to find. I mean, if we really like the recipe, and I had to go to three different stores to find something, I'm saving the rest so I don't have to again. But if it is something that can easily be used in another application allowing me to get double the use out of it, then that means I'm saving money, which always makes me happy.

Thus was the case with the bag of barley I bought for a new soup recipe (it's coming your way next week). Barley. When I think of it, I think soups. I think most people would probably admit they do too. But actually, it's a wonderful grain that can be cooked many different ways, and is very good for you. It's a great source of fiber and vitamin B1, and magnesium. And personally, I think it's a great idea to swap out a rice or pasta dish now and again with it because the kids still get that chewy texture, but with whole grains instead.

So, I had this bag of barley I had only used a half cup out of for the soup; and I figured why not find something else I could do with it that would be new to us, but maybe remind us of something else we love. What better dish to achieve that than a pilaf? We love rice pilaf and I was confident this would be a great twist on a classic.

I love the fact this is baked. Any dish that can be cooking while I'm busy either doing other things, or working on other dishes makes me extra happy. This has a fantastic nutty, buttery flavor and the tender barley is really accented nicely by the crunch of the almonds and green onions.

If you're always on the hunt for new sides and/or ways to get more whole grains into your diet, this is a great way to do it! So easy, so yummy, it's sure to become a favorite in your house too!

Baked Barley Pilaf From Mel's Kitchen Cafe
1 c. pearl barley
3 1/2 c. chicken broth
1/2 c. sliced almonds
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 TBS butter
Salt and Pepper to taste
2 green onions, chopped, for garnish

Preheat oven to 375. In a large skillet, melt butter. Add onions, garlic, barley and almonds.Season with salt and pepper. Saute, stirring often, for about 7-10 minutes until onions are tender and barley has a golden color. Transfer to a 3 quart casserole dish. Add chicken broth. Stir well. Bake, uncovered, for 60-80 minutes until liquid is absorbed and barley is tender. Fluff with a fork. Garnish with green onions before serving.

Shared on The Country Cook Mar. 14, 2014

Barley at Very Good Recipes

Leftover Time

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

Check The Pantry

Right about now, after reading that ^^^ title, I bet you are asking yourself "Why?" Why does she want me to check my pantry? Well, for a few reasons actually. 

First off, I want to check your pantry because I'm guessing you currently have everything on hand to make this amazingly tasty side dish; and for me, that's always a nice thing. I love finding recipes that I can make "on the fly" with things I already have sitting in the cupboard without adding a single item to my grocery list. It not only helps the weekly budget, but it means I can make it any time I want when I'm desperate to put supper on the table. 

Secondly, I want you to check because I'm hoping at least a few of you are in the same boat I was when I went to make this and you find things you weren't even aware you had, and this is obviously because you have multiples of them. Let me explain. I knew I had bagged rice. I knew I had probably half the bag left. What I didn't realize was evidently there were a few times I forgot about said bag, bought a new bag, and only used half of it too. See, I had not one, not two, but three half used bags of rice. So apparently, there were a couple times I didn't bother to check the rice situation before adding it to my grocery list. Hence why when I did find them, rice immediately went on the menu. 

Third, I want you to check the herbs and spices in your pantry. For when I discovered the plethora of rice I was hoarding, it caused a mini clean out of my pantry, which is when I discovered it was time to get some new bottles of dried spices. Why? Well, let's just say their "best used by" dates were long in the past. I'm not going to tell you just how long ago, frankly, it's embarrassing, but rest assured, they were replaced promptly. In case you didn't know, that stuff does have a shelf life, and eventually it does lose flavor, so it's best to switch them out now and again.

Now, all of that being said, this side dish could not be more simple, and every bite it is delicious. It goes well with chicken, fish, beef, or maybe add some veggies for a complete one pot meal. However you decide to serve it, you will be glad to have the recipe to fall back on for those nights the family is starving and your creativity with supper just isn't up to par. Check the pantry, and in about 30 minutes you can have this sitting on the table. They will think you planned it all along!

Parmesan Rice Pilaf From McCormick

2 TBS butter

1 c. rice

2 c. chicken broth

1/2 tsp. garlic powder

1/2 tsp. dried parsley

2 TBS sliced almonds, plus more for garnish

2 TBS shredded Parmesan cheese, plus more for garnish

Salt and Pepper to taste

In medium sauce pan melt butter over medium-high heat. Add rice and cook, stirring constantly for 3 minutes until lightly toasted. Stir in broth, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until rice is tender. Remove from meat, stir in almonds and cheese. Transfer to a serving bowl. Garnish with extra almonds and cheese.

Shared on The Country Cook Oct. 18, 2013

Rice at Very Good Recipes

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.

Barbecue's Best Friend

I think one of the things most fun about the summer grilling season is finding yummy new side dishes to nicely compliment all the delicious offerings coming off the hot grill. Everyone has their favorites, everything from a crisp tossed salad, to creamy coleslaw to a zesty pasta salad, there are so many choices!

For our family, one of the best ways I can come up with new things for us to try is to take a couple favorites and combine a little "this and that" from each into something new. It almost guarantees me success with a dish that will go over with flying colors. It makes sense though. If you're taking things you already know you love and combining them, it should be even better, right? Well, okay, I guess that reminds me of an old episode of Full House (You remember the Tanner family??) where Michelle was trying to cook and she combined two of her favorite foods into a new dish...Tuna Fish Ice Cream...yeah, that didn't work out so well, especially for the poor taste tester! But for the most part, I think it's a good equation to depend on!

The two dishes I took inspiration from for this new one were my Broccoli Salad and Honey Mustard Coleslaw. I've seen tons of recipes for broccoli slaw, and have passed the mix in the produce aisle a hundred times, but I never found one that was perfect for us. That's when I decided to pull great things about dishes we already enjoy, combine them, and hope for the best. And it totally paid off! The crunch of the broccoli mix is only added to by the crunch of the almonds. The raisins give it a tiny hint of sweetness that plays off the tangy dressing so well. 

This summer is going to be filled with great food! Have fun coming up with new things for your dinner table, and remember you can always use dishes you can make in your sleep to come with brand new delicious ones!

Broccoli Slaw

1 (12 oz.) package broccoli slaw mix

1/2 c. golden raisins, extra for garnish

1/2 c. slivered almonds

5 TBS mayo

2 TBS sugar, or to taste

2 TBS lemon juice

1 TBS white vinegar

1/2 tsp. celery seeds, extra for garnish

Salt and Pepper to taste

In a small bowl, whisk together mayo, sugar, lemon juice, vinegar, celery seeds, salt and pepper. Mix until well combined. Set in fridge for 5 minutes. In a large bowl combine slaw mix, raisins and almonds. Lightly toss with fingers to combine. Pour dressing over top. Mix well to coat. Chill at least an hour before serving. Garnish with extra raisins and celery seeds. 

Shared on The Country Cook June 14, 2013
Shared on Make Ahead Meals June 17, 2013

Broccoli at Very Good Recipes
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A Quick Breakfast With Better Oats

Do you struggle to get breakfast into your little ones' tummies every morning? Are you constantly looking for new and simple things to fuel the rest of their day? Well, our friends at Better Oats are making it even easier!

Better Oats oatmeal comes in 23 delicious varieties  including Raw Pure & Simple, Pomegranate  Blueberry Muffin and Apple & Cinnamon. Kids love it because it's fun and yummy; parents love it because it is nutritious and convenient. Better Oats uses 35% less packaging than other instant oatmeal brands, so more room on your pantry shelf, and the pouch doubles as a measuring cup!

Made with 100% whole grain oats and flax seeds, this complete line offers a simple and healthy option when it comes to instant oatmeal. But it's not only a great breakfast (or lunch... or snack...) but also a better ingredient to spice up a cookie or other baked goods.

 Their thick and hearty oatmeal is also a good source of fiber and omega-3, so it's better than good, it's good for you. Start your day off right with the indulgent taste of real muffin flavor in every bite...mmm.

So when I was given the opportunity to use Better Oats oatmeal in a new recipe, I immediately thought of granola! It's one of my favorites, and my son's too. Put it in individual bags for simple after school snacks, or even quick on-the-go- breakfasts. Perfect for taking with you to the gym in the morning, or in the car for the kids. Eat it as is, or my choice, with a little milk poured over the top. However you serve it, this granola is so easy to make, and absolutely delicious to eat!

Blueberry Nut Granola
5 packets Better Oats Blueberry Muffin Instant Oatmeal
3 packets Better Oats Bare Instant Oatmeal
1/2 c. honey
3/4 c. vegetable oil
1/2 c. walnuts pieces
1/2 c. sliced almonds
1/2 c. pecan halves

Preheat oven to 350. In a small bowl whisk together oil and honey. In a large bowl combine oatmeal and all nuts. Pour oil mixture over. Stir well until coated. Spread onto a baking sheet. Bake for 45 minutes, stirring every 10 minutes. Remove from oven and allow to cool on pan. When cool, break up. Store in an airtight container.

Visit the Better Oats website, Facebook and YouTube.

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

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Great Sale Sandwich

When I'm at the grocery store, I am a woman on a mission. I have my list in hand, know exactly what I need to get and I'm going to do my best to find the best deals possible. And that's why even though I only buy what is on my list 99% of the time, I am still able to snag a great sale item when my eye catches it. And that is exactly how this sandwich came to be. All because pork tenderloins were a great price a few weeks ago. There I was looking in the meat case and I found a little over 2 pound pork loin for $5!! Well, I immediately knew it was going home with me, I just wasn't sure what I would do with it. I love pork loin, but let's be honest, it shrinks when it cooks, and a 2 lb. roast was not going to feed my family if just sliced. But a great way to stretch that meat (and this is a fantastic tip) is to find a way to shred it and make sandwiches! Sure, I could do barbecue pulled pork, but I was in the mood for something a little different. So I decided to let some Asian inspiration be my guide on this and I'm so glad I did because I got a delicious meal for not a lot of "dough". Now, the Asian Crunch Coleslaw that I used with these (which I've already shared, but will include the recipe here too)  is a great side dish to these sandwiches, but I actually prefer a small amount right on top of my meat as a condiment. If you are on a budget, going to the grocery store with a list is a must; but be sure to keep your eyes open for those indoor specials that will save you even more money, and lead to something very yummy!

Crock Pot Teriyaki Pork with Asian Crunch Slaw
2 lb. pork loin
1 c. soy sauce
1/2 tsp garlic powder
6 TBS rice wine vinegar
4 TBS brown sugar
2 TBS honey
1 tsp ground ginger
1 package coleslaw mix
4 green onions, chopped
1 pkg. Chicken flavored Ramen Noodles, seasoning packet set aside and noodles crushed
1/2 c. sunflower kernels
2/3 c. sliced almonds
Salt and Pepper to taste
Hamburger Buns, toasted if desired

Dressing:
2 TBS sugar
3 TBS white vinegar
1/2 c. vegetable oil
Seasoning Packet
Pepper to taste

Season pork with salt and pepper. Place in Crock Pot. In a medium bowl combine soy, rice vinegar, garlic, ginger, honey and brown sugar. Whisk well until combined. Pour over pork. Cook on low 2 hours. Flip pork over. Cook 2 more hours. Remove meat from Crock Pot and shred with 2 forks, or in Kitchen Aid Mix with paddle attachment. (See how here.) Place meat back in Crock Pot and cook 3 additional hours. About 30 minutes before serving, mix coleslaw, green onions, crushed noodles, sunflower kernels, and almonds. Whisk dressing ingredients and pour over coleslaw, stirring well. Chill until serving. To assemble, spoon meat out of Crock Pot with slotted spoon. Place on bottom bun. Top with about 1/4 c. coleslaw.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Nov. 6, 2012
Shared on Lady Behind The Curtain Nov. 7, 2012
Shared on Miz Helen's Country Cottage Nov. 8, 2012
Shared on The Country Cook Nov. 9, 2012

Pork at Very Good Recipes
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Deli Counter Leftover

So it was a Thursday night. The boys were at Taekwondo and I was off to the grocery store. I knew I couldn't "dilly dally" because they would be wanting supper when I got home; and while I knew what was on the menu, I was so not in the mood to cook it...or anything else for that matter. I know you get in those moods too! Those of us who cook so much, sometimes multiple times a day, really do get to the point that just the thought of stepping into the kitchen exhausts us! (If you are reading this shaking your head saying "no I don't" then I applaud you!) I love cooking for my family, but I do have those days where if someone offered to come do it for me, I'd take them up on it in a heartbeat! So there I was wandering the aisles of Walmart whining to myself when the aroma of fresh rotisserie chickens from the deli took over my senses and beckoned to me. Well, it took all of about 5 minutes for me to decide I would not be cooking that night. We would be eating one of those delectable chickens along with some prepared sides from the deli counter too. Two thumbs up for a mom's night off! Supper was delicious, and we even had some chicken leftover that I was able to make lunch with the next day. Chicken salad is one of my favorites and I love experimenting with different flavors and versions with whatever I happen to have on hand. Everybody needs a night off now and then...and if anyone argues with you, tell them I said so!

Cranberry Chicken Salad
2 c. cooked chicken, finely diced or shredded
1/2 c. mayo
1/4 c. finely chopped celery
1/4 c. sliced almonds
3 TBS dried cranberries
Salt and Pepper to taste

In a bowl combine all ingredients. Mix well. Chill until serving. Garnish with extra almonds and cranberries if desired. Serve on a bed of field greens, buns, toast, crackers, etc.

Shared on The Country Cook June 29, 2012

Chicken at Very Good Recipes
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Salad Inspiration

Sometimes the greatest ideas come by just hearing a tidbit of an idea, especially in the kitchen. All I need is to hear of something that sounds tasty, and more than likely, I will find a way to make it. hence was the case with this salad. I have no idea what the original tastes like. Never had it. I only know what it contains because I looked it up to see if I was on the right track. See, I recently saw a commercial for Wendy's new Berry Almond Chicken Salad. Four little words...and I was totally inspired. I guess they aren't just four little words. They are four SUPER yummy words! It was pretty clear what the salad contained, but I did check out the description online to make sure there weren't any surprises they tried to sneak in. This is so fresh, light and the perfect summer lunch or supper. Plus, it's especially convenient if you can find the already grilled chicken strips like I used. (I found mine in the meat case) It's also the type of salad you can add or subtract from to truly make it your own. Like raspberries? Add them! Blackberries? Yum! Have spinach instead of field greens? Perfect. Let your imagination and taste buds be your guide!

Berry Almond Chicken Salad Adapted from Wendy's 
Makes 2 dinner sized salads
1 bag field greens lettuce, washed and drained
1 c. blueberries
1 c. sliced strawberries
1/2 c. shredded Parmesan cheese
1/2 c. sliced almonds
2 tsp lemon pepper seasoning
2 c. grilled chicken, chopped into bite sized pieces (about 2 small boneless breasts)- I used precooked packaged ones

For Dressing: From Food Network

1/2 c. raspberries, fresh or frozen (if frozen, thawed)
1/4 c. olive oil
2 TBS lemon juice
1 TBS honey
Salt and pepper to taste


Place berries, lemon juice, honey and oil in blender. Blend until smooth. Season with salt and pepper.

On 2 large dinner plates, divide field greens. Sprinkle each w/ 1 tsp lemon pepper seasoning. Toss with fingers. To each plate add half of the blueberries, strawberries, almonds, cheese and chicken. Drizzle with dressing.

Shared on The Country Cook June 22, 2012

Salad at Very Good Recipes
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