How Does Your Garden Grow?

One of the things some people look forward to the most this time of year is planting their summer time garden. If you're one of them, my hat is off to you!

It's not that we don't want one, our backyard just isn't very conducive for growing, and after trying to no avail more years than I care to remember, we've given up. But thankfully we are surrounded by many farmers markets and road side stands; and even have some friends with really big thumbs, so we still enjoy fresh garden veggies all summer long!

I can eat tomatoes like apples. Bring them in, wash them off, a little salt and bite! Cucumbers picked on a warm day always taste better than anything you can buy in the produce aisle.

With all of these beautiful summer veggies, salads are sure to be on the menu. On one of those nights that it is still sweltering at supper time, but you're starving, a light, crisp, cool salad can really hit the spot.

My inspiration for this one was the traditional cucumber and tomato salad we've all eaten a hundred times. But this time I added a little Greek flare. Why? Because the teenager loves feta cheese, and asked me to come up with a reason for him to eat it. No joke. This entire recipe came to be because of the boy's love of cheese.

This would be perfect with anything you've got coming off the grill, and really nice for a cookout or picnic outdoors since there is no "creamy" factor. Plus, the leftovers can be a great lunch the next day. Just ask Mr. E. That's exactly what he did!

If you are a master summer gardener, I am impressed! It really is an art, and the rest of us are so lucky there are so many out there who are willing to share with those of us who aren't as skilled!

Greek Garden Salad

3 large cucumbers peeled and sliced thin

3 medium tomatoes, seeded and chopped

1 (6 oz.) jar pitted kalamata olives, drained

1/4 c. feta cheese crumbles

1/3 c. Greek salad dressing

Salt and Pepper to taste

Dried Parsley, for garnish

In a large bowl combine cucumbers, tomatoes and olives. Season with salt and pepper. Mix gently. Pour dressing over and mix again. Sprinkle with feta and parsley. Chill for an hour before serving. 

Shared at Weekend Potluck

Upping Your Frozen Food Game

I am so blessed to have so many connections because of what I do here. One of my favorite communities I've been working with lately is MyMagazine Sharing Network through the Kroger family of stores. 

I receive free samples or coupons for free items and get to try them and let the powers that be know what I think of them. Plus, share my thoughts on social media too! 

My latest campaign came at a perfect time. They sent me coupons for various items from the frozen food section of my local Kroger store, and asked I try to elevate one or more of them to something new. 

Mission accomplished! I knew exactly which one I was going to play around with first too. The oldest was home for Spring Break and it was time to come up with a fun, tasty lunch for him using Farm Rich Mozzarella Cheese Sticks.

I looked in the pantry to see what I had on hand, and about 30 minutes later I had a dish he loved and I knew would be a big hit with your kids too! Rather it be lunch, after school snack or a kids' party these will be the star! I can just see a bunch of littles around the pool, soaking up the sun, scarfing these down!

Oh, and if you wonder why there is no sauce on this pizza? I was afraid it would make it too wet, but some on the side to dip might be good. I just didn't have any on hand! 

If you want to learn more about MyMagazine Sharing Network, click here & maybe you can start to receive yummy free samples too!

Cheese Stick Pizza 

15 frozen mozzarella sticks*

Sliced Pepperoni

3/4 cup shredded mozzarella cheese

Sliced Black Olives

Canned Mushrooms

Dried Oregano

Cook cheese sticks according to package directions. When finished, allow to cool for just a couple minutes. Reduce oven temp to 350. Transfer to a 9 inch pie plate. Top with cheese, pepperoni, olives and mushrooms.  Bake for 5-7 minutes until cheese is melted. Sprinkle with oregano. *NOTES* 15 cheese sticks fit in my pie plate perfectly, be sure to check yours. Some marinara on the side for dipping would be fun too, I just didn't have any on hand. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Disclaimer: I received a free sample I used in this recipe. The blog post and recipe were all my ideas.

Fall Football and Bonfires

Well, there is no denying it. Summer is O.V.E.R.

Okay, so I might be a little melodramatic. I can't help it. As soon as Labor Day comes and goes I feel like it's all downhill from here...at least in the weather department. Sure, we still have some warm, sunny days ahead of us, but soon the leaves will be turning...the chill will return...the rain will come...and then after autumn is over...I can't even bring myself to say it.

I do enjoy fall. I love the pretty colors, the delicious food and all the fun things that return. Fall festivals, pumpkin patches, late night bonfires, and of course football! We are a pigskin loving family, and proud of it! Heck, even the baby is obsessed!

Even if you aren't a huge football fan, most everyone can get behind the food that comes with the game. From tailgating in the parking lot, to gathering around the tv at home, the big game usually comes with something yummy to eat!

Or maybe you like to throw a lot of fall parties. Sitting outside on a warm day, then around the fire once the sun goes down. Those usually come with some delicious treats too.

Either way, I have got something your family, friends, guests, whoever, will love. A little Mexican bite that is perfect in every way.

Oh and if you make a double batch, add some chips and salsa and maybe rice on the side, you could even serve these as a quick, easy weeknight meal!

I know many of you are excited to see the hot days end and autumn return. But I will be over in the corner crying, clutching  my pool toys, sunscreen and shorts.

Green Chile Pinwheels

4 oz. cream cheese, softened

1 (4 oz.) can diced green chilies

1 cup shredded Colby Jack cheese

1 (2.2 oz) can chopped black olives

5 8-inch flour tortillas

In a medium bowl combine cream cheese, chilies, olives, and shredded cheese. Stir well to combine. Spread evenly over tortillas. Roll Up. With seam down, wrap in plastic wrap or aluminum foil. Chill at least 2 hours. Remove wrap. Trim off jagged edges. Cut into individual pieces. Serve with your favorite salsa for dipping.

Hurry Up Picnic Weather

Summer time picnics are one of life's most simple pleasures, and something our family has been enjoying for a few generations now. They are part of some of my best memories as a kid, both with my grandparents, and with my mom and dad; and now I've carried on the tradition with Alex.

This year we are looking forward to introducing Max to the tradition, and we can't wait! Sure he won't be able to enjoy most of what is packed in the picnic basket, (And yes, for those wondering, I own an actual picnic basket!) but that's okay. It is more about the experience than the food. Well, kind of. The food is super important too.

We have our favorites. The stuff the boys always want me to pack, but I try to keep it fresh and new too. After all, we go on so many picnics every summer, I don't want it to become boring!

Pasta salads are a must, so it's a good thing I have a thousand versions, or so it seems. This is our first new one of the season, and it's a doozy! Super simple, but packed with flavor. If you can boil pasta and chop veggies, you can whip this up. It makes a great light supper on a warm night too. Just add some fresh fruit and crusty bread on the side. Or, make a batch on the weekend, and you have lunch for the week.

I can't wait until the sporadic warm days are more consistent, the rainy spring days subside, and we are loading up the SUV with coolers, that trusty picnic basket and head off to make more family memories!

Greek Pasta Salad

2 (12 oz.) boxes bowtie pasta

1 seedless cucumber, chopped

1 pint cherry tomatoes, halved

1 (6 oz.) jar kalamata olives, halved 

1 (4 oz.) container feta cheese, reserve a little for top

1 red bell pepper, chopped

1 c. Greek Salad Dressing

Cook pasta according to package directions. Rinse with cold water and drain well. In a large bowl combine pasta and rest of ingredients. Stir well to combine. Chill a few hours before serving. Garnish with extra cheese.

Don't Lose the Easy

Do you love Mexican night at home as much as we do? Of course you do. It seems these days most families are planning one night a week dedicated to one of our favorite cuisines.

I think one of the reasons most of us busy home cooks enjoy it so much is because for the most part, the dishes are some of the easiest we make during the course of a week. Brown meat. Add taco seasoning. Lay out a bunch of toppings. Dinner is served. When we can give our families something they love, and save a ton of time doing it, it's a no brainer why we do it so much.

But what if I told you there is a way you can switch up your Mexican night routine, but not lose the easy one bit? Yep, you're excited. I knew it. Plus, this handy recipe utilizes one of my favorite "Use it in a different way" ingredients...crescent rolls!

All the flavors of a big fat burrito, in a simple to make, less messy to eat casserole the whole family will love. I served this with some chips and nacho cheese for dipping and it was a full meal! I think it would be terrific for a kids' sleepover, or even cut it into smaller portions for a party finger food!

Changing up our meal routines can sometimes be intimidating because we don't know what we're getting into. But with this tasty supper I guarantee you can do something new and not lose the easy!

Crescent Roll Burrito Bake

1 can refrigerated crescent rolls

1 lb. ground beef

 1 packet burrito seasoning 

1 TBS dried minced onions

1 (15 oz.) can refried beans

1 c. shredded Colby Jack cheese

Salt and Pepper to taste

Diced tomatoes

Chopped Lettuce

Sliced Black Olives

Sour Cream

Preheat oven to 350. Spray a 8x11 baking dish with nonstick spray. Lay crescent roll dough out in greased dish. Seal perforations and crimp around edges. You want a solid "crust" on the bottom and up edges a bit. In a large skillet brown beef over medium heat. Drain if necessary. Add dried onions, seasoning packet, beans, salt and pepper. Stir until well combined. Spread over crust. Top with cheese. Bake for 30 minutes, uncovered. Garnish with toppings. *NOTE* I find the burrito seasoning with the other packaged seasoning mixes. If you can't find it, taco works just as well.

Shared at Weekend Potluck

Summer Salad...Hold The Mayo

I love summer. I love everything about summer. The sun. The heat. The water. The FOOD! I crave summer time foods year round (Yeah, I'm the girl that you will find making potato and macaroni salad while the snow falls!) but they never taste quite as good as they do in the backyard on a warm summer evening.

However, the one thing I find that most of our favorite summer dishes (especially the sides) have in common is mayo. Now, I love mayo. I eat it by the bucket loads...on sandwiches, in salads, from the jar with a spoon..okay that one might be pushing it; but it's probably my most used condiment. But during the hot summer days, sometimes mayo isn't your friend.

One, depending on the time of day, mayo can seem a little heavy. We like to eat later in the evenings during summer vacation, and a few times, salads with mayo have just seemed a little too much at that time of day. And two, this being the biggest issue, mayo and sunshine do NOT mix. If you're having any outdoor party or meal, those mayo filled salads must be kept chilled, and let's face it, that's not always practical.

So, I set out to make a delicious, summer quality salad/side dish that didn't have one ounce of mayo in it. Not one drop. I wanted something with a lot of veggies, but a light dressing that would could hold up to the heat and sunshine.

This is what I came up with. I was inspired by artichokes and olives because, well, if I'm being honest, I was just hungry for them. And the hearts of palm? If you've never had them they fall into that same category of salty, briny...mmm good. They are one of Mr. E's favorites, so I threw those in too. If you go to look for them, they are usually right next to the canned artichokes.

Feel free to add whatever veggies you love, pretty much anything would be delicious in here. In fact, I wanted to add zucchini too, and simply forgot it at the store, so it's definitely going in next time!

Summer salads are so tasty, and we all love the creamy mayo filled ones. But after you've eaten 100 lbs of those this summer, maybe something lighter could go on the menu too!

Quick Artichoke Salad

1 (14 oz.) can quartered artichoke hearts, drained

1 (14 oz.) can hearts of palm, drained and sliced

1 (14 oz.) can petite diced tomatoes, well drained

1/2 c. black olives, sliced

1/2 c. green olives, sliced

1 red bell pepper, diced

 2 TBS olive oil

1 TBS red wine vinegar

1 TBS lemon juice

1/4 tsp. garlic powder

2 TBS dried parsley

Salt and Pepper to taste

In a large bowl combine and toss all veggies. In a small bowl whisk together oil, vinegar lemon juice and garlic powder. Pour over veggies. Sprinkle with parsley, salt and pepper. Toss to coat. Cover and chill for at least an hour before serving.

Shared at Weekend Potluck

Think Outside the Pasta Box

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

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

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

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

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

Summer Spaghetti Salad
Inspired by Taste of Home

1 lb. thin spaghetti, broken into thirds

1 (10 oz.) container cherry tomatoes, halved

2 medium zucchini, chopped

2 medium cucumbers, peeled, seeded and chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 (3.4 oz.) can sliced black olives

1 (16 oz.) bottle zesty Italian dressing

1/4 c. grated Parmesan cheese

1 1/2 TBS sesame seeds,  extra for garnish

1 tsp. paprika

1 tsp. celery seed

1/4 tsp. garlic powder

1 TBS dried parsley, extra for garnish

Salt and Pepper to taste

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

Shared on The Country Cook

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

$50 Meal Plan Challenge Month #3 { Indiana Family of Farmers}

Whew....where did May go? That's okay though. It's June 1st and that means we only have 7 more days of school. Yes, thanks to all those snow days we have class until June 8th. But the beginning of the month also means it's time for me to take the $50 meal plan challenge once again, and share my ideas with all of you! 

This meal plan was actually one designed around our Memorial Day weekend a couple weeks ago. One of our favorite summer time activities is heading to a local park, complete with splash pad, and let the boy run in the sun, play in the water, and then enjoy a tasty meal. And if I plan it just right, watch the sale ads, and buy carefully, a fun day can also be economical! I love when I can give my family great time, make some memories and still stay on budget!

Meal 1 (Picnic)

Fried Chicken

Tex-Mex Pasta Salad*

Deviled Eggs

Nectarines

Chips

Cookies

** I knew with the holiday weekend our local stores would have their deli fried chicken on special. I was able to get 8 pieces for only $4.99. The pasta salad was a great deal because it used many pantry items, and made enough for us to eat, and then have leftovers for lunch all week long. Plus, it's a new recipe to share with all of you!

Meal 2

Dijon Chicken Lettuce Cups

Fresh Pineapple

Cottage Cheese

** I love making salads and light meals during the hot days of summer; plus not serving it on bread or rolls can sometimes save some cash. Plus this week our local Aldi had a coupon for $3 off fresh meat. I got over 2 lbs. of chicken for about $2! Oh, and they had the pineapple for $.99 too. Seriously, if you have an Aldi in your area and have never shopped there, check it out! They have great food (even gluten free and organic) at GREAT prices!

Meal 3

Grilled Steaks

Baked Sweet Potatoes

Horseradish Coleslaw

** If this is your first time reading my challenge posts, seeing the word "steak" might confuse you when I'm supposed to be on budget. So let me explain for those of you who don't know. We have freezer beef on hands at all times. Sure, the initial cost might be something we have to save for, but over time it saves us a ton of money. If you have never looked into it, check with your local butcher and see if this might be an economical option for your family too.

Meal 4

Eggs

Sausage Links

Hashbrowns

Fruit Cocktail

** Breakfast for supper is a great way to feed your family on the cheap! For this menu, it was even better because I had already bought eggs for the picnic, so now had a great use for the extra ones.

So there you have it. Four meals for $50. I love being able to share these ideas with you, and maybe give you something you can start using to keep the weekly grocery store trip a little easier on the wallet!

Tex-Mex Pasta Salad

1 lb. tri color rotini, cooked, rinsed with cold water and drained

1 green pepper, chopped

1 (15 oz.) can black beans, rinsed and drained

3/4 c. canned corn

1/2 c. sliced black olives

1 (16 oz.) jar salsa

1/2 c. sour cream

2 tsp. garlic powder

3/4 tsp. cumin

2 TBS dried parsley

1/2 c. shredded Cheddar Jack cheese

Salt and Pepper to taste

2 green onions, chopped

In a medium bowl combine salsa, sour cream, cumin, and garlic powder. Mix well. In a large bowl combine pasta, green pepper, black beans, olives corn, parsley, and cheese. Toss to combine. Pour dressing over. Stir well. Season with salt and pepper. Chill for at least an hour before serving. Garnish with green onions. 

Shared on The Country Cook June 5, 2015

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

New Year's Eve Tradition {A Post for Earth Fare}

Happy Monday! Did you have a restful weekend? Were you recovering from all the holiday festivities? Or did you have more holiday gatherings to attend? Either way, I hope you had a very Merry Christmas and Santa was very good to you!

Now that all the packages are put away, the toys are assembled and the leftovers are beginning to dwindle in the fridge, it's time to shift our focus to the New Year.

In our house, NYE has become a family affair, ever since we went from a family of two to three, over 10 years ago. We used to do the whole "go out" thing on Dec. 31st, but when Alex was born, it just didn't make much sense anymore. So, we started to stay in and have a quiet night at home. Then when he got old enough to understand it was indeed a night for celebration, he wanted to stay up late, throw some confetti and turn it into a night of fun. My job? Make sure we have enough to eat all night long.

So, instead of making a huge meal, I put out a big table of appetizers (or "nibbly bits" as Alex calls them) and we eat and eat and eat, until the ball drops. We get in our jammies early, watch movies and stuff ourselves and welcome in the New Year.

If you have yet another holiday party to attend, or maybe a college football bowl game tailgating party, I've got the perfect idea! This cheese ball comes together in almost no time, the food processor does almost all the work for you, and it is simply delicious! Serve it with crackers, pita bread, veggies...anything you like. Your guests will devour it guaranteed!

I tend to get a little depressed when Christmas is over, but now with our little family tradition of New Year's Eve, it gives me something else to look forward to! Not to mention, we get to eat yummy things like this. Maybe our tradition can become part of yours this year!

Olive Cheese Ball

8 oz. cream cheese, room temperature

1/3 c. green olives

1/3 c. black olives

1/4 tsp. hot sauce

1 TBS dried minced onion

1 c. chopped pecans

Add all ingredients, except pecans, to food processor. Pulse until smooth. Remove with rubber spatula onto a piece of plastic wrap. Fold up sides and form mixture into ball. Chill in fridge for about 30 minutes to set for easy handling. Using your hands, cover cheese ball in pecans, pressing gently to adhere. Serve with favorite snack crackers. 

He Loves Him Some Feta

We've talked before about how lucky I am to have a kid who will pretty much anything and everything; and when I say everything, I mean e.v.e.r.y.t.h.i.n.g. For those of you who might not know, my almost 10 year old will eat sushi, calamari, spinach, Brussels sprouts....just to name a few. If you have a picky eater in your house, I know you are about ready to smack me at this point. But I'm not bragging. I'm simply telling this, so I can lead into this. My kid has a cheese fetish. All cheese. Any cheese. And right now, his obsession is feta. Yep, that briny, salty, a little on the stinky, Greek cheese is one of his favorites, so it's my job to find ways for him to enjoy it.

Are you still enjoying a bounty from your summer garden? Cucumbers and tomatoes perhaps? If so, you're going to be so happy you logged on today. This is so delicious though, even if you have to go to the store for the ingredients, it's totally worth it!

I love finding different ways to serve cucumber salad. They can be so versatile and quick when you need a side dish on the table and have no time. This one have a great Greek twist with the feta cheese and homemade dressing. If you have some kalamata olives on hand, they would be perfect in this. I just happened to have the regular variety in the cupboard, so that's what I used.

Planning a Labor Day cookout or barbecue? Maybe have to take a dish with you to one. This would be perfect. Everything loves a good, refreshing cucumber salad, but this one is just unique enough to have them coming back for more, just like my little feta fiend did! Again...and again!!

Greek Cucumber Salad

2 large cucumbers, seeded and diced

4 Roma tomatoes, seeded and diced

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

1 (5 oz.) container feta cheese crumbles, a few reserved

1/4 c. olive oil

1/8 c. red wine vinegar

3/4 tsp. sugar

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 tsp. dill weed
1/2 tsp. Greek seasoning

1/2 tsp. dried parsley

Salt and Pepper to taste

In a large bowl combine cucumbers, tomatoes, olives and cheese. Toss to combine. In a small bowl whisk together oil, vinegar, sugar, garlic powder, oregano, dill weed, Greek seasoning, parsley, salt and pepper. Pour over cucumber mixture. Toss to coat. Chill at least an hour before serving. Garnish with extra feta crumbles.

 

Shared on The Country Cook Aug. 29, 2014

Cucumbers at Very Good Recipes

Back To School

One week down. 5 days done. Only 175 more to go. That's right, we are heading into our second week of the school year. Is it wrong that I'm glad at the end of it we have a three-day weekend? I think it's time. We deserve a little break. 

With the new school year, comes the need for new lunch box ideas, and ways to keep things fresh and fun for my little man. He loves his new Angry Bird lunch kit his Maa Ma bought him, and it's my job to make sure it's filled with yummy things he loves all year long. 

I actually had these at a party years ago, and immediately asked for the recipe. I love pinwheel sandwiches, for many reasons, one being because they are so versatile. They make a terrific packed lunch idea for school or the office. See, I also happen to have a husband who takes his lunch to work every day, so I'm on the hook for double the ideas, every. single. day. 

But they are also a hit at parties, barbecues or potlucks. You can whip up a huge batch of them in almost no time at all, and your guests can just keep going back for more, and believe me they will. I also love them for a simple supper. Add a tossed salad, or maybe some marinated cucumbers and fresh fruit on the side, and you've got a meal that is fresh, light and tasty after a long day.

Back to school time is so stressful in so many ways. Lunch box ideas shouldn't have to be one of them. Make sure they go to school with a great tasting, fun to eat meal for them...and super easy for you!

Salami & Spinach Pinwheels

Hard salami, sliced thin

1 (9 oz.) bag fresh spinach

1 (2.25 oz.) can chopped black olives

1 container garden vegetable cream cheese

Flour tortillas

Spread cream cheese on each tortilla, all the way to the edges. Lay 5 pieces of salami on each, overlapping a little. Sprinkle with olives. Layer spinach on time. Roll tortilla up, as tightly as possible. Slice into 1 inch pieces. Cover and chill until ready to serve.

Shared on The Country Cook Aug. 29, 2014

Do You Have An Abundance?

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

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

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

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

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

Marinated Zucchini Salad 

Adapted from Taste of Home

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

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

1 ( 6 oz.) jar sliced mushrooms, drained

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

3 Roma tomatoes, seeded and diced

1 envelope Ranch dip mix

1 c. Italian dressing

1 TBS dried parsley

Salt and Pepper to taste

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

 

Shared on The Country Cook Aug. 15, 2014

Zucchini at Very Good Recipes

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

Stretching Your Grocery Store Budget {Indiana Family of Farmers}

Each week when Americans head to our local grocery store, we fill our carts with items on our list, we compare prices, we search for bargains, we clip coupons. All in the name of saving money. Stretching our budget. And I know so many of you are in the same boat as me...we wish our grocery budget would stretch just a little further. I notice prices going up each and every week on the items we buy the most. It's frustrating. 

But in reality, did you know we in this country spend a smaller percentage of our income on food than any other country in the world? At just under 10%, we are at the bottom of the list! And when we consider food consumed at home specifically (vs. eating out), the U.S. leads affordability with only 6.6% of American incomes going toward the grocery bill. 

I'm not going to lie. When I found out those statistics, and looked at the chart above, I was shocked. I guess you don't realize just how good you've got it, until you learn what others in this world are dealing with. Just another example of "the grass is always greener on the other side" until you learn it's not; and you just need to be thankful for the resources available to us. 

Now, while it's a fact America has one of the most affordable food supplies in the world, that doesn't mean your budget isn't any less strained. And making a food budget work in today's economy is something we can all agree is a challenge. So, in that spirit, my good friends at Indiana Family of Farmers have come up with a 4 part blog series, Affordable Food Options For Your Family, From Ours. During this series, bloggers like myself will be sharing our tips, ideas and options for your family. 

Our first challenge? How many meals can we make for $50? The guidelines? Every meal must have some form of meat protein. The plans can include breakfast, lunch and/or dinner options or all the same type of meal. Cost of pantry staples (flour, sugar, spices, etc.) do not have to be included in the $50 budget. 

I was happy to step up to the challenge. Below you will find my meal plan for $50 (for me, this means 3 dinner options), links to recipes I already have online, tips as to why I chose each one, and a brand new recipe I think you'll be very excited about!

$50 Budget Meal Plan 

Meal #1

Chicken and Green Chile Enchilada Casserole

Chips n Salsa

Meal # 2

Sausage and Cheese Quiche

Oven Baked Home Fries

Toast

Meal #3

Creamy Crock Pot Spaghetti

Olive Garden Salad (see recipe below)

My Tips for Stretching a Grocery Budget

1. Sale Prices: When you saw a chicken dish on the menu, did you think I was crazy? Chicken can be one of the most expensive items at the grocery store. But for me it's simple. I don't buy it, unless it's on sale. Wait for those great deals. Usually at least one store around us has it on sale every week. 

2. Casseroles So, you've bought the chicken on sale, but there isn't enough in one package to feed your whole family. But wait. What if you stretch that amount by adding other ingredients and make a casserole? It's a great way to make a smaller amount of protein feed a large number of people. 

3. Make Your Own vs. Bottled That salsa recipe? It can be made for pennies on the dollar compared to buying the already jarred. Sure, it's going to take a few extra minutes, but not only does it taste better, it goes further for less money. Don't get me wrong, I'm all about paying a few extra pennies for convenience, but in this case, making my own is a win win.  

4. Breakfast for Supper In this house, traditional breakfast foods for dinner are a huge treat. And I know many families that agree with us. But besides just being delicious, it's a great way to save some money too. Foods you typically eat in the morning tend to be a little less pricey than dinner foods. Sausage vs. steak for example. Potatoes. Bread. All things that can be economical and easily feed a crowd. 

5. Freezer Beef For our family one of the biggest ways we save money is by always having a surplus of beef in our chest freezer. Sure, the initial cost of a 1/4 or 1/2 beef may be a little salty, but in the end I can tell you from first hand experience just how much money it saves you. Having beef (or other proteins) on hand reduces your weekly budget while still including your favorite meats in your diet. 

6. Buying in Season Produce can be one of the things you spend the most money on every week. Sometimes I can't believe the cost of our favorite fruits and veggies. But if I try really hard to buy at the peak of the season, not only do I get the freshest choices, but also the most economical. And when things are in season, you can also take advantage of buying from your local farmer or farmer's market, saving you even more money! 

So there you have it, my best tips on making that grocery budget stretch a little bit more. I hope something stands out as one you want to try and you can keep a few extra pennies in your wallet. But remember, no matter what we are spending each week on food in this country, so many around the world are spending so much more, for so much less, and for that we can always be grateful. 

Copycat Olive Garden Salad

1 head Romaine lettuce, chopped

1 medium red onion, sliced thin

3/4 c. black olives

3/4 c. grape tomatoes, halved

Pepperoncini Peppers

Croutons

Freshly grated Parmesan Cheese

Dressing: 

1 c. oil and vinegar dressing

1 garlic clove, peeled and halved

1/2 TBS dried oregano

1/2 TBS dried basil

1 TBS sugar

In a bottle or jar, place all ingredients for dressing. Shake well. Refrigerate for 24 hours before using. To make salad, combine all ingredients in a large bowl. If not serving right away, don't add croutons. Add dressing a little at a time until desired consistency. Mix well. Serve immediately. 

Shared on The Country Cook May 23, 2014

Disclaimer: As part of the Affordable Food Options For Your Family, From Ours series, I was compensated for this post. All thoughts opinions are my own. 

Earth Fare Comes to Fort Wayne

I am so excited. We have a new store here in Fort Wayne, and it's a great addition to our community. Foodies are gathering at the doors and shoppers are crowding the aisles. That's right folks, in case you haven't heard, Earth Fare has come to our city; and I am honored to be blogging for them too! 

That's right, once per month you're going to see a recipe of mine that I purchased all of the ingredients for at Earth Fare. But before I get to the yummy dish, let me tell you a little more about this new grocery store, or at least new to us. 

Earth Fare's mission is to connect communities and improve lives through food. Their vision is to be the most trusted organic and natural food market in the country. To be a place where healthy decisions are easy, shoppers can have confidence in the food they buy, and patrons always feel welcome.  

And I can tell you from personal experience they excel at all of this! The first time you walk through the doors, you are greeted by friendly employees, beautiful food and an easy to maneuver store. 

Plus, what really sets Earth Fare apart from other stores is what their products do not contain. No products contain high fructose corn syrup, trans fats, artificial colors/sweeteners, and synthetic growth hormones in fresh meat and dairy. Basically you can shop without having to read the labels, because they already have and you can trust you are getting the absolute best there is. 

For my first recipe I had Memorial Day and summer picnic season on the brain. And for us, neither of those are complete without a great pasta salad. But the fantastic thing about this version is that it's full of so many yummy things, it also makes a great lunch, or even light summer time supper. When the temps are so high, cooking is out of the question and you're practically melting, this is filling without being heavy. 

If you want to learn more about Earth Fare, or maybe see if you have one close to you, be sure to check them out online. You can also find them on Facebook, Twitter and Pinterest. 

Antipasto Pasta Salad

1 lb. short cut pasta

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

1 (2.2 oz) can sliced black olives, drained

3 tomatoes, seeded and finely chopped

3 string cheese, chopped

1/4 lb. Genoa salami, chopped

3/4 c. creamy Italian dressing 

1/2 TBS dried parsley

1/2 TBS Italian seasoning 

Salt and Pepper to taste

Bring a large pot of water to boil. Cook pasta according to package directions. Rinse well with cold water. Drain well. In a large bowl combine cooled pasta, peppers, olives, tomatoes, cheese, salami, and seasonings. Stir to combine. Pour dressing over top. Stir again. Chill for at least an hour before serving. 

Shared on The Country Cook May 23, 2014

Disclaimer: I was provided with a gift card to purchase ingredients from Earth Fare. All thoughts opinions and the recipe 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.

Another Re-Do

Today's recipe is another that I first posted almost 3 years ago! It's funny when I find these previous posts because I can't believe it's been that long since I first shared it. But too, for some of them, I haven't made them since, and I can't imagine we've went that long without enjoying the dish. I mean, the reason I'm going back and "re-blogging" most of them is because 1. only a handful of people would have seen them back then and 2. the photos are...how shall I say....less than up to my current standards, so I want to reintroduce them looking pretty! But that neither of those have anything to do with how great the recipes were, or how much we liked them, so it amazes me that I haven't went back and found them before now. 

I came across this recipe when I was first discovering a food blogger my friends were raving about...Ree Drummond. Yep, ya'll know I'm talking about the Pioneer Woman. So many of my fellow moms/home cooks were making her recipes and loving them; and I have to admit I had never heard of her. Well, that quickly changed! In fact, not long after I "found" her, she became a big star on the Food Network. (I don't think one had any influence on the other though.)

We are olive fiends, so I knew we would love this. It reminded me of a cross between a good olive tapenade and garlic bread. That first time I served it, I was actually entertaining my in-laws, and had it with a baked pasta dish. But we all agreed, it was so filling by itself, it could really stand alone as a pizza like meal. So, this time, when my son requested it, I did exactly that. I served it with my Easy Caesar Salad and it made the perfect meal. It really was like a French bread pizza, or loaded open faced sandwich and with the salad, was just the right amount for an easy weeknight meal.

If you love olives on your pizza, I really recommend making this and using it as a main dish like I did. Or, if you are looking for something new for your next party (the Super Bowl is just around the corner!) you could easily slice this into small pieces for a great appetizer. Either way, it's a re-do I think everyone will enjoy!

Olive Cheese Bread From The Pioneer Woman

1 loaf French bread, cut lengthwise into 2 halves

1 (6 oz.) can black olives, drained

1 (6 oz.) jar stuffed green olives, drained

2 green onions, chopped

1 stick butter, room temperature

1/2 c. mayo

8 oz. shredded Monterrey Jack cheese

Preheat oven to 325. In a food processor, add green and black olives. Pulse until chopped very fine. In a medium bowl combine chopped olives, green onions, butter, mayo and cheese. Stir very well to combine. Spread evenly onto bread. Using hands, press gently to adhere to bread. Bake for 25-30 minutes until cheese is bubbly. Slice into large pieces to serve. 

Shared on The Country Cook January 24, 2014

Olives at Very Good Recipes