Summer Time Retro Take Along

 I distinctly remember the first time I had this salad. We were at a potluck in the church I grew up in. I can see the basement, the kitchen, the tables set up. I can smell the aroma of all the dishes brought in by church ladies. Those potluck dinners are some of my fondest memories of the church I spent so much time in when I was a little girl. 

In fact, to this day whenever I think of certain dishes, those memories are what I associate with them. This salad being at the top of the list. I even remember the sweet lady who used to bring it every single time, and how excited all of us kids were for it! Simpler times when the little things meant so much!

If you've never had this salad (and yes, it does happen, my husband wasn't familiar with it until me!) think taco salad, but taken to a new level with nacho cheese chips and a sweet, tangy dressing. 

It's funny because I don't think us kids who were wolfing it down back then even thought about what dressing was on it. I would still happily eat it like that today, but for my boys, I left the dressing on the side. They are very particular about what dressings they like, and I didn't want to ruin in for them. In fact, they topped theirs with salsa instead! (YUM!)

There is another advantage of leaving the dressing on the side. If you're taking this to a cookout...it won't get soggy! The chips stay nice and crisp. In fact, if you do need this to travel, I would make the base salad, take the chips, cheese and dressing with you, and finish it off right before serving! 

Classic recipes never go out of style. We just need to be reminded of them now and again. Once those memories come rushing back, every single bite is as delicious as the very first one!

 Doritos Taco Salad

1 lb. ground beef

1 large head iceberg lettuce, chopped

2 bell peppers, finely chopped, red and yellow 

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

1 packet taco seasoning

2/3 cup water

5 Roma tomatoes, seeded and chopped

1 (9 oz) bag nacho Doritos, crushed

1 cup shredded sharp cheddar cheese

1 (16 oz.) bottle Catalina dressing

Assorted toppings

In a large skillet, brown beef until no longer pink. Drain if needed. Add water and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes until thickened. Remove from skillet and allow to cool. In a large bowl mix lettuce, tomatoes, pepper, beans and beef. Stir well. Gently fold in chips and cheese. Serve immediately with dressing on side. *NOTE* Many people serve this already dressed. Simply add dressing and mix well. I like serving it on the side so it doesn't become soggy. 

 Shared at Weekend Potluck

 

 

Leftover Turkey....Hold The Leftover

Nine days people. That's all. Til what? If you're asking that, you might want to look at your calendar...right now! Because we've only got a little over a week before the big Thanksgiving feast we have been looking forward to all year!

While most of you are probably still meal planning, and trying to figure out just what you will be serving when the big day rolls around, it's my job to look past the big meal. To ponder "what about the days after?" In other words, it's my job to help you figure out what you're going to do with all those leftovers!

I don't mind this job. In fact, I take it as a challenge. Here is the one and only problem. I'm testing these leftover recipes in October, and well, let's just say I don't have a 10 pound turkey hanging out in my fridge! So...I have to get creative.

I thought these sandwiches would be a terrific leftover idea because not only do they use up some of that delicious turkey, but if you have that veggie tray still laying around, you can put it to good use too. Obviously, I made mine with some sliced deli turkey, and they were perfectly tasty, but I really think they would be outstanding with some post holiday bird as well!

Sandwiches and the "day after Thanksgiving" seem to go together as much as Thanksgiving and turkey! But this year, switch up the routine beyond the mayo and white bread, using even more leftovers so when that dreaded Monday rolls around, the fridge is empty, ready and waiting for holiday baking!

Turkey & Veggie Bagels

Everything Bagels, toasted

Sliced Turkey, deli or leftover

Thinly Sliced Radishes

Thinly Sliced Cucumber

Boston Lettuce

Green Onion and Chive Cream Cheese

Spread cream cheese on warm bagels. Top with meat & veggies, starting with lettuce to form "barrier". If you're serving a crowd, lay out meat and veggies and let your guests built their own!

Shared at Weekend Potluck

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 Time Boats

Did that title immediately take you to the lake, nice and cool, and yourself riding in a big boat, the wind in your hair? Well...I'm actually talking about a different kind of summer time boat, but I guarantee you, you'll like them!

I'm kind of addicted to finding things to put in lettuce leaves. I think we've discussed this recently. I'm always looking for new dishes, or transforming old ones, so they can be served in their own little "boat" of lettuce. It's fun, healthy and totally hands friendly for all those cookouts and parties popping up this time of year.

I love a good Cobb salad. Especially a California Cobb, with the added avocado. But I I know from when I worked as a waitress, not everyone grooves on all the regular components of a Cobb. I remember these business ladies that would come in for lunch every week, and in the group of 4, not one of them ordered the salad as is. They each had something they wanted left off. And that's fine... to each their own. But I bring it up, because that's where these might be a better option. Set out all the "fixin's" so to speak, and let everyone build their own!

If you're planning a big Independence Day picnic or maybe a day at the lake, these would be a great take along! Simply pack everything up in separate containers and then assemble on site for your eating pleasure!

Boats and summer time go hand in hand, and now they can also go from hand to stomach too!

Cobb Salad Boats

1 1/2 lbs. boneless chicken thighs

Olive Oil

Salt and Pepper to taste
Garlic Powder to taste

3 hearts of Romain, leaves separated

1 pint cherry tomatoes, halved

4 oz. blue cheese crumbles

1 bunch of green onions, chopped, dark greens only

1/2 lb. bacon, cooked crisp and chopped

6 hard boiled eggs, chopped

1 avocado

1 tsp. lemon juice
Favorite dressing

Preheat oven to 350. Drizzle chicken with olive oil and season with salt, pepper and garlic powder. Roast for 30 minutes. Allow to cool and chop. In a small bowl combine avocado, lemon juice and a pinch of salt. Mash until mixed well. To build boats, spoon some avocado mixture into bottom of lettuce leaves. This will act as a barrier and "glue" for the other ingredients. Add other desired toppings. Serve with dressing on the side.

Shared on The Country Cook 

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.

Those Hot Summer Nights

It won't be long before all those folks that were just complaining about snow and freezing temps a few months ago are now whining it's too hot and they are melting. But not me. Nope. I refuse to complain about the heat. Even though I am hot blooded by nature and sweat like a Democrat at at GOP party, you will never hear me say it's too hot, or  wish it could cool down. However, I do have to find ways around the heat when I can.

When the temps get to a point where at dinner time, it's still 98 degrees with 110% humidity, nobody in our house wants to eat. A common phrase you will hear in our house during the summer is "It's just too hot to eat right now." But that's not a complaint. It's an observation. So many nights during those dog days supper gets postponed until later in the evening; which is fine, but means we need something a little lighter. One because who wants really heavy food when it's so hot and two, because we don't want a huge meal only a couple hours before bedtime.

When those nights hit, I turn to things like salads and lettuce wraps...a lot. They fill us up, are cool, refreshing and satisfying, but still light too. These are sure to make an appearance on our summer time dinner table again and again. They are so easy to make, have amazing flavor and put some of our favorites things into one hands friendly dish. Oh, and if you're having a party, your guests would go ga-ga for these too! Plus they can be super budget friendly, stretching both seafood and veggies a long way!

I can't wait until it's so hot outside. It's my favorite time of year. I love being in the sunshine, or laying in the pool, or enjoying the heat from inside my nice and cool air conditioned house!

Spicy Shrimp and Noodle Lettuce Wraps

1 (12 oz.) bag small frozen shrimp (deveined and tail off), thawed

2 TBS sriracha sauce

2 TBS olive oil

4 large garlic cloves, minced

Salt to taste

1 package Pork Ramen Noodles

Green Leaf Lettuce, cleaned and separated

1 red bell pepper, diced

3 large carrots, julienned

3 green onions, chopped

4 large radishes, thinly sliced

2-3 TBS soy sauce

In a large plastic storage bag, combine shrimp, sriracha, oil, garlic and salt. Toss to combine. Chill in fridge for several hours before cooking. Cook Ramen noodles according to package directions, drain and allow to cool. Once cool, mix with soy sauce in medium bowl and stir to separate noodles. Set aside. Heat a large skillet over high heat. Add shrimp and cook on both sides, until golden brown, about 5-7 minutes.To build wraps, place some Ramen noodles on lettuce leaf. Add veggies and then shrimp. Serve with extra sriracha and soy on side.

Shared on The Country Cook May 22, 2015

Training Time

By now most of you know we are a Taekwondo family. Both Mr. E and Money train in the martial art and are currently the same rank of 2nd Degree Red Belts. I am the mom behind the scenes. I make sure the dobaks (uniforms) are washed to a bright white, their water bottles are always full and they have meals that will fill them with energy for practice or competition. Oh, and I *might* be the loudest cheerleader too...

We are currently in the middle of our tournament season with some pretty important ones on the horizon. This means mom needs to make sure some of the fat and carbs in their diets are being curbed. You notice I said curbed, not extinct. Ya'll know how I feel about food in moderation, and that continues during these times, just modified a bit. I just try to pay extra attention to how I lay out our meals so the ones that might not be the best are fewer and farther between this time of year.

So when little man requested tacos a few weeks ago, I started thinking how I could lean them up a bit. Answer? Lettuce instead of shells. Simple enough! He loves lettuce wraps, so I knew they would be a big hit and wouldn't even care the taco shell or tortilla was missing.

Your kids will love the "boat" shape of these! I highly suggest using Romaine for this because the shape of the leaves gives you the perfect boat to hold everything. And this way, you have the lettuce you usually put on the top of the taco, just in a different way.

Trying to take some of your kids' favorites and make them just a bit healthier? This is a great way to start! Or maybe you too are a sports family and training hard. Oh, and if you happen to be a TKD competition and hear one mom above the rest...yeah, that's probably me! 

Taco Boats

1 lb. ground beef

1 (15 oz.) can refried beans

2/3 c. salsa verde

1 packet taco seasoning

2 tsp. dried onion

Romaine Lettuce Heart Leaves

Roma tomatoes, chopped

Mexican blend cheese, shredded

Sour Cream

In a large skillet brown beef until no longer pink. Add beans, dried onion, taco seasoning and salsa verde. Stir well to combine. Lower heat to medium-low and continue stirring until everything is incorporated. Line lettuce leaves with cheese. Top with meat mixture. Sprinkle with more cheese and tomatoes. Garnish with sour cream. *NOTE The first layer of cheese acts as a barrier to the hot meat, so it doesn't "melt" the lettuce. Be sure to include that step to avoid a mess! 

Shared on The Country Cook April 10, 2015

Pigskin Friendly

Happy Super Bowl Week! Yep, that's right people, we have less than 7 days until the big game. I realize there are many, many of you out there in EMM land that could give less about the game on Sunday, but we are a football family, and I am excited and therefore, all week I'm going to be sharing ideas for your Super Bowl party ! (And if you aren't having one, they can all be used for easy meal ideas too!)

Like I said, I know many of you probably can't even tell me who is playing in the game Sunday. Well, maybe less now that we've all been inundated with #Deflateglate for a week now, but still, I'm sure there are those who have no clue. That's okay. Or maybe, like us, your favorite team didn't make it this year, and you are lamenting. That's okay too. I understand, I really do. But I'm here to help. Super Bowl XLIX will be held in Arizona between the New England Patriots (THE CHEATERS...oops, did I say that??!!) and the Seattle Seahawks.

Now as most of you know, Mr. E and I (and 99% of our family) bleed black and gold and if the Steelers aren't in it, we show up for the food and the commercials. Well, and the game too because we really do enjoy football that much. But "The Hawks" just happen to be Monkey's favorite team (Why? I have no idea. He started liking them about 3 1/2 years ago, and after their win last year, that love only grew.) and he is super excited to watch them go for two in a row. So, this year, I will be on Team Alex and root for them also. Well, that and I can't root for anybody that cheat. Oops, did I say that again?

Anyway, these little Mexican treats are perfect for watching the game, because they are hands friendly! Your guests can munch away while shouting at the tv, and you don't have to worry about them throwing knives and forks at the screen.

Set out a ton of toppings and let everyone customize them. So fun. So easy. So yummy. But as I mentioned, they aren't just football food. They make a simple weeknight meal the kids will love too. Add some rice and beans on the side and your meal is done. Oh, speaking of beans, come back Wednesday because I've got a great recipe for those too! 

If you aren't looking forward to the Super Bowl on Sunday, please bare with me this week because we are, and it's going to be #1 on the discussion list. But don't worry, we will return to your normal scheduled programming February 2nd. 

Mini Enchilada Cups

12 small flour tortillas

1 lb. ground beef

1 packet enchilada seasoning

2/3 c. picante sauce

3/4 c. shredded Colby jack cheese

Salt and Pepper taste

Shredded Lettuce

Diced Tomatoes

Diced Green Onions

Sour Cream

Preheat oven to 350. Spray a muffin tin with nonstick spray. Warm tortillas in microwave 2 at a time, for 15 seconds. Line each well with one tortilla. In a large skillet brown beef, seasoned with salt and pepper. Drain if necessary. Increase heat to high. Add seasoning packet and picante sauce. Stir well. Bring to a boil. Decrease heat to low and simmer until thickened. Sprinkle each tortillas cup with a little cheese in the bottom. Place a heaping TBS of beef mixture into each cup. Sprinkle each with more cheese. Bake for 20 minutes. Let stand for 5 minutes before removing from tin. Add lettuce, tomatoes, sour cream and green onions to top. 

Shared on The Country Cook Jan.30, 2015

Mexican at Very Good Recipes

Soul Food Saturday

One of our favorite things is to make tacos. And the more variety the better; when I went to the cabinet one day to look for a taco seasoning I was disappointed to see that I was out and hadn't noticed on my last shopping trip. So I looked up a recipe and found a few ways to tweak the combination. New tacos were born this evening; I hope you love them as much as we did.

Chipotle Turkey Soft Tacos

1 tbs. olive oil

1 pound ground turkey

3 tbs. chipotle taco seasoning –recipe below

2 Roma tomatoes, chopped

1 tbs. dried chopped onion

¼ c. water

3 c. shredded cabbage

8 medium sized tortillas (8 inch)

 2 c. shredded Mexican cheese blend (optional)

 Sour cream (optional)

 Hot sauce (optional)

In a medium pan add ground turkey, dried onion and chipotle taco seasoning. Cook until meat is browned and cooked through. Drain if needed. Add chopped tomatoes and water. Cook until tomatoes have softened and sauce has thickened. Remove from heat. Add tortillas to freezer bag and microwave for 20-30 sec. to warm through. Carefully remove from microwave and then from freezer bag to a plate.  Add ¼ cup of meat mixture to the tortilla. Top with cheese and cabbage. And sour cream, and hot sauce if desired. Repeat with remaining tortillas. Enjoy!

Chipotle Taco Seasoning 

1 tbs. chipotle powder

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. crushed red pepper flakes

¼ tsp. dried oregano

½ tsp. paprika

1½ tsp. ground cumin

1 tsp. salt

1 tsp. black pepper

In a small bowl, mix all seasonings together. Mix to combine. Store in an airtight container, and use in your favorite taco or dip recipe.

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. 

A Classic Revisted

Today's recipe has been a staple in our house for a very long time. In fact, it was already blogged back when only maybe five people, including my mom, read EMM. And if you remember, my "foodie resolution" for 2013 was to revisit some of those "back in the day" posts, and re-blog them for everyone to enjoy again. So, since the year is quickly winding down, I had to make sure this was on the list!

The first time I ever had a Greek salad was at one of our favorite restaurants here in Fort Wayne. It's a nicer place, and one we go to for only special occasions, so in my mind this salad option will always be a little on the fancy side, when it reality, it could not be easier to make!

I love entertaining with salad, as a first course; but they also make an incredible light, but still filling, weeknight salad supper. They are a very common star on our dinner table during the warm summer months, but we love them so much I am required to make them year round. Especially now that the little man has also fallen in love with them; and not only does he love them, but he will actually eat the one part of this salad that I won't touch. The anchovies. His father loves them; and when I serve them to others, I always have them as an option, but to me, they just aren't appetizing. So to see my son not only like them, but ask for extra kinda makes me giggle. And proves once again, this child has the most diverse palate of any 9 year old I know!

Greek Salads

1 head iceberg lettuce, chopped

1 (15 oz.) can pitted black olives, drained (see note below)

1 (20 oz.) can pineapple chunks, drained

1 large green bell pepper, finely chopped

1 (15 oz.) can sliced beets, drained and chopped

1 small container crumbed feta cheese

1 small tin anchovies in olive oil, optional

Greek Dressing

Divide lettuce, olives, green peppers, pineapple, beets and feta among plates evenly. This amount will make 3 large dinner salads, or 4 small side salads. For those wanting anchovies, add to very top. Serve with dressing on side. *NOTE* I prefer to make these with kalamata olives. They are the most authentic. However, sometimes the budget doesn't allow it, and black olives work just as well.

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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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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Oh Yes I Did!!

Are you grilling out this weekend? Tired of the same burger and dog routine? Want to jazz it up a little? Then you've come to the right place, because I'm about to blow your mind!

That was the exact reason why this recipe came to be. I always have hot dogs in the freezer. Anytime I see them on sale, I pick up a package, ignoring the fact I probably already have 2-3 packages at home. A good deal is a good deal, and they are something I can heat up quickly for Alex for lunch or plan a simple supper around. So a few weeks ago when I had thawed out a package for dinner that night, I challenged myself to come up with something new and fun to do with them.

I've told you many times before how much we love a good BLT. I mean, what's not to love? Crisp lettuce, ripe tomato, delicious bacon...they are one of our favorites, hands down. So I began to wonder. What if I took all the things from a BLT that we love, mixed them together into a salad, or relish if you will, and slap that on top of a grilled dog?? Well, I am here to testify...that was one of more genius ideas I've had in my life!

There is no other way to describe these other than a hot dog and a BLT got drunk on tequila one night and had a baby HA HA HA!!! The flavor of the "relish" on to doesn't over power that of the hot dog, but you still get the creamy, bacon explosion you love from a BLT. It's like the perfect summer time bite!

If you are grilling up some dogs this weekend and want the standard ketchup, mustard, onions and relish, go ahead! There is nothing wrong with that, and they are perfectly yummy. But if you want to blow minds and taste buds away, try these instead! You won't regret it. Just be careful who you make them for because I promise they will keep coming back for more!

BLT Hot Dogs 

8 hot dogs, grilled to likeness

8 buns

3/4 c. chopped Romaine lettuce

2 small tomatoes, seeded and chopped

6 slices bacon, cooked crisp and chopped

1/3 c. mayo

In a small bowl combine lettuce, tomato, bacon and mayo. Stir well. Allow to sit at room temperature about 15-20 minutes to allow flavors to combine. Top hot dogs equally with mixture.

Shared on The Country Cook July 12, 2013
Shared on Make Ahead Meals July 15, 2013
Shared on Mandy's Recipe Box July 16, 2013

It's Not A Rut, It's A Trend

There are so many of us who find ourselves falling into the mealtime rut. We find dishes our families enjoy and we make them again and again. They are easy because they are tried and true, and they are pleasing because we know they will be successful each and every time. But in my opinion, if you find something that tastes great, is a simple "go-to", and you can switch it up even a little each time, then it becomes a trend, not a rut!

So even though this idea came to me not too long after we enjoyed my Crock Pot Italian Sloppy Joes, I decided we didn't need to wait. Sure, they were another sloppy joe, but beyond the ground beef, there wasn't many other similarities. But to be honest, with my "boys" I knew I wouldn't have to worry about them complaining about the new trend in my kitchen. After all, they love sloppy joes and they love Mexican food, so I knew these would be a hit. 

Topped with your favorite taco toppings, these can truly be "make your own". How fun for a family dinner, or group gathering! Everyone can have one made to exactly their tastes. So, if you've found yourself in another dinner rut, change it up tonight with these; and then in a couple nights, try the Italian ones above. Then you too can say "It's not a run, it's a trend!"

Mexican Sloppy Joes

1 lb. ground beef

1 (1.1 oz) packet taco seasoning, or 7 tsp. homemade

1 (4 oz) can diced green chilies

2/3 c. water

Salt and Pepper to taste

Shredded Cheddar

Chopped Tomatoes

Shredded Lettuce

Buns

In a large skillet, brown beef until no longer pink. Drain if necessary. Add taco seasoning and water. Bring to a boil. Reduce heat and simmer until slightly thickened. Add green chilies and mix well. Reduce heat to low and allow to cook 5 minutes until flavors develop. Using a slotted spoon, add meat to bun bottoms. Top with cheese, allowing it to melt for a few seconds. Top with lettuce and then tomato (I find this order is best to keep everything together.) or other favorite taco toppings. 

Shared on Make Ahead Meals Mar. 25, 2013

Shared on Mandy's Recipe Box Mar. 26, 2013
Shared on Lady Behind The Curtain Mar. 27, 2013
Shared on Miz Helen's Country Cottage Mar. 28, 2013
Shared on The Country Cook Mar. 29, 2013

Yet Another Copycat

One of the biggest treats for me when experimenting in the kitchen is learning to recreate favorite dishes from favorite restaurants. This is something I have every time we go to our 2nd favorite sushi place here in Fort Wayne, Sakura, and each time I keep saying I'm going to make it at home and then somehow I forget. Why? I have no idea because it's totally worth the time. I guess I just get busy making and eating other things and it slips my mind. And the next time we go back, I'm reminded once again I didn't do what I intended. But not this time. This time I remembered! And I'm so happy I did. I remember the first time I saw it on the menu, and any other avocado lover will appreciate this. When I read the words "Avocado Salad" my mouth began to water and I couldn't believe it was entire salad created one of my favorite veggies. This salad is full of avocado flavor, and even with the ginger dressing we all love at Japanese restaurants, it really shines through. So simple, yet absolutely delicious. If you have never had this dressing, it's one of a kind and usually included in any house salad at a Japanese restaurant; and sometimes you can find a bottled version in the grocery store. The "bite" of the dressing mixed with the buttery avocado is truly one of my favorite culinary combinations; and now I can make it any time I want. But believe me, that won't stop me from ordering it each time we visit also...what can I say? I just can't get enough!

Avocado Salad with Carrot Ginger Dressing
1 head iceberg lettuce, chopped
4 avocados, pits removed and sliced very thin
4 TBS sesame seeds

Dressing: From Epicurious

3 medium carrots, chopped
1/4 c. fresh ginger, peeled and chopped
1/4 c. shallots, chopped
1/4 c. seasoned rice vinegar
1 TBS soy sauce
1 TBS sesame oil
1/2 c. vegetable oil
1/4 c. water

To make dressing~

Pulse carrots in a food processor until almost purred .Add ginger, shallots, vinegar, soy sauce and sesame oil; and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.

Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired

To prepare salads~ Equally divide lettuce, avocado and sesame seeds between 4 salad bowls. Fan the avocado slices out over lettuce, overlapping a little. Sprinkle with sesame seeds and serve with dressing on side.

Makes 4 Salads

Shared on Mandy's Recipe Box Aug. 28, 2012
Shared on Lady Behind The Curtain Aug. 29, 2012
Shared on Miz Helen's Country Cottage Aug. 30, 2012
Shared on The Country Cook Aug. 31, 2012

Avocado at Very Good Recipes

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My Quest...

I have told you before that Mr. Everyday is a huge fan of hearts of palm, and I'm always looking for new ways to use them. Most recently I shared my Asparagus Salad that included them and was a huge hit for his birthday celebration. Well, since stumbling upon that recipe I have found myself scouring every source I have for more and more...almost to the point of obsession. I guess it's evidence to the fact that I've started to enjoy them just as much as he does! Plus, I have found that 95% of the recipes out there including them are salads, and in this extra hot summer, I can't get enough "meal" salads as I like to call them. Ones that are filled with light, fresh ingredients but are still filling enough when you're starving at the end of the day. We are big salad eaters all 12 months on the calendar, but especially this time of the year. But when I found this, not only was I excited because of the hearts of palm, but also because of the homemade dressing. One word: Horseradish. Are you a fan? Well, we love the stuff and I don't get to use it nearly enough. It's one of those condiments I always have in my fridge because when we do use it, or I cook with it, it seems to be in small amounts. This is an easy "assemble and eat" salad with a delicious creamy dressing, but it is also a stunner on a plate! Absolutely beautiful! Don't be surprised to see more recipes with hearts of palm on here...after all my quest is an ongoing one!

Hearts of Palm and Beet Salad with Horseradish Dressing Adapted from Cooks.com
 1 (10 oz) can hearts of palm, drained
1 (15 oz) can sliced beets ( non pickled), drained
Leaf Lettuce, washed and dried
1/2 tsp Lemon Pepper seasoning
Salt to taste
Dressing:
9 TBS heavy cream
3 TBS lemon juice
3 tsp prepared horseradish, or more to taste
3 TBS olive oil
Salt and Pepper to taste

Arrange lettuce leaves on large dinner plates covering bottom. Arrange a layer of sliced beets around the plate. Slice hearts of palm into 1/2 inch pieces. Arrange hearts of palm around beets and in center. Season with lemon pepper and salt. In a small bowl whisk together cream, lemon juice, horseradish, salt and pepper until frothy. Slowly add olive oil, one drop at a time, to the cream mixture, whisking continuously, until well combined. Drizzle salads with dressing and allow to sit 5 minutes for flavors to absorb. Serve extra dressing on side.

Makes 2 dinner or 4 side salads

Shared on The Country Cook Aug. 10, 2012
Shared on Lemon Sugar Aug. 11, 2012 
Shared on Make Ahead Meals Aug. 13, 2012

Salad at Very Good Recipes

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Simple Reasons

Many EMM fans ask me weekly how I come up with my meal plans, and/or new recipes. As I've said before, there are so many different things I consider when planning our menu, and many different sources to for inspiration. And sometimes, the most simple of reasons can lead to a yummy meal that I then get to share with you. This sandwich came to be simply because I had a coupon I wanted to take advantage of and save some money on our grocery bill. Now I'm not being critical when I say this, but frozen fish products aren't something I buy a lot of. Yes, every once in a while Alex will pick fish sticks for supper, and I will appease him, but for the most they are not on the top of our "must eat" list. However, I had a coupon for the frozen fillets, and since we have eaten them before and they weren't too bad, I figured I could save some cash, and use them in a yummy fish sandwich. Since I was using a pre-cooked product, I wanted to add something fresh, so I figured a homemade tartar sauce would be quick, and make them extra special. These make a nice weeknight meal, especially when you want to take a little extra help from the store. Sometimes the most simple reasoning leads to great things!

Fish Sandwiches with Dill Tartar Sauce
4 frozen battered fish fillets
4 lettuce leaves, washed and trimmed
4 slices tomato
4 hamburger buns

Sauce:
1/2 c. mayo
1/4 c. dill relish, drained well
3/4 tsp. dill weed
1/8 tsp. celery seed
1/4 tsp. Worcestershire
1 TBS lemon juice
Salt and Pepper to taste

Bake fish fillets according to box directions. Mine were at 425 for 25 minutes. In a small bowl combine ingredients for sauce. Chill until ready to use. When fish is cooked, pat any excess grease off with a paper towel. Spread tartar sauce on both sides of bun. Place lettuce leaf on bottom (acts as a nice guard to moisture) fish fillet, then tomato. Serve w/ lemon wedges if desired.

Makes 4 Sandwiches

Shared on Miz Helen's Country Cottage Aug. 9, 2012 
Shared on The Country Cook Aug. 10, 2012 
Shared on Lemon Sugar Aug. 11, 2012

Fish at Very Good Recipes
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