#Plate Proud with Green Bean Delivery

I love entering recipe contests, but when they are also sponsored by a favorite company, that's even better. And that's the exact scenario I got when I was approached by my buddies at Green BEAN Delivery about their Plate Proud recipe contest.

Each participant is asked to submit their favorite original recipe in one—or all—of five categories for a chance to win impressive culinary prizes, including a grill set, planters, placemats, a Mandoline slicer and much more. Categories include everything from recipes on the grill to packed lunches to meals using only local ingredients. All winning recipes will be highlighted on the contest website.

Well, sign me up! I couldn't wait to come up with something delicious to submit, and of course share with all of you. I chose to develop something for the Veggie Side category, since summer time, fresh garden veggies are something I love to cook with in the warm months. Rather they be from our own backyard, or a favorite Farmer's Market, or in this case Green BEAN themselves, I can't get enough. 

This is sure to be a hit at your next cookout, potluck or family get together. Anything you have coming off the grill, from steaks, to burgers, to some delicious barbecue is going to taste even better with this crisp, cool, refreshing side. Fresh corn, tomatoes, avocado and a refreshing dressing make it like a bite full of sunshine in your mouth. Honestly, it's filling enough, it would make a terrific lunch or light supper when it's too hot to cook too! 

I've entered the Plate Proud contest and you can too. Just visit the entry page and share a recipe in one, or all five, categories! 

Summer Corn Salad

5 ears corn

2 medium tomatoes, seeded and chopped

1 small red onion, finely chopped

1 avocado, chopped

1 tsp. dried basil

2 tsp. dried parsley

Salt and Pepper to taste

Dijon Vinaigrette

1 TBS lemon juice

1 TBS white wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

1/2 c. vegetable oil

Salt and Pepper to taste

Combine all ingredients for dressing in a jar and shake well. Chill until ready. 

For salad, bring a large pot of water to boil. Cook corn for about 3 minutes. Remove and immediately rinse with cold water. When cool, remove kernels from cobs. In a large bowl combine all ingredients for salad. Toss well to coat. Pour about 1/2 of the dressing over salad. Mix well to combine. Chill until ready to serve. Serve salad with rest of dressing on side for people to add if needed. 

Shared on The Country Cook April 24, 2015

Disclaimer: I was given a complimentary bin from Green BEAN Delivery in exchange for this feature and entering the contest. All thoughts and opinions are my own. 

Nothing Better {A Post For Earth Fare}

There are many ways you could finish that title. Too many to count in fact. But what I'm talking about is the fact that in the summer time, there is nothing better than fresh sun kissed produce. Rather it be from a local farmer, picked yourself from the backyard garden, or the grocery store produce section, finding fresh, in season produce is just one of the many things I love about summer so much. 

On busy, warm nights, basic, simple salads are such a great thing to keep in mind. Quick side dishes made of summer's bounty that go with any meal. I have so many of these, and each is a go-to on those evenings when I'm too hot or tired to cook and my taste buds are screaming for something cool, crisp, refreshing and delicious.

Grilling some steaks or chicken? This would go with them perfectly. Having a cookout? This is a great non mayo salad for outdoor fun. Need something to take along to a potluck? Mix the veggies and take the dressing separately to dress when it's time to serve. It's so versatile, you'll find yourself making it all summer long.

Fresh veggies are one of the things I longed for during those loooonnnngggg winter months of snow and the hateful Polar Vortex. I'm so happy to have them ready and available to enjoy now. I wonder how many more yummy things I can create before the first golden leaves of fall? 

Balsamic Cucumber and Tomato Salad

2 medium cucumbers, peeled and thinly sliced

1 large tomato, cut into thin wedges

1 small red onion, thinly sliced

3 TBS balsamic vinegar

2 TBS canola oil

2 tsp. dried basil

Garlic Powder, to taste

Salt and Pepper to taste

In a small bowl whisk together vinegar and oil. Add basil, garlic powder, salt and pepper. Stir well. In a large bowl combine all veggies. Pour dressing over. Stir to coat. Chill at least 30 minutes before serving.

Disclaimer: I was provided with a gift card from Earth Fare in exchange for this post. All thoughts and opinions are my own. 

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 Hand In The Kitchen Part 2 {A Review of Cooking Planit}

Monday I introduced you to my new favorite assistant in the kitchen, Cooking Planit! Their site and their app are a home cook's best friend. (If you missed Monday's post, click here to read all about it!)

Today I'm sharing a delicious sandwich that if it weren't for the step by step instructions provided by Cooking Planit, might seem a little over whelming to an inexperienced cook. Or heck, even one like me who spends a lot of time in the kitchen! But I promise you, it's very simple, and the end result is very worth it.

Now, just like the Bowtie Pasta Salad I shared the other day, I made a few adjustments to this recipe to better suit our taste buds. To see the original, click here. One of the things that caught my eye about this sandwich was the avocado mayo...but then I remembered Mr. Everyday does not care for avocados in the same loving way I do, so I decided to substitute my herb mayo that I've been making for years.

Also, while I love arugula, I was already buying the spinach for the pasta salad, so I thought why not get double duty out of it, and include it as the green in the sandwich instead. That's just my budget conscious self shining through. I think the arugula would be 100% yummy too.

But without a doubt, the star of this sandwich, and the one thing I knew I could not mess with, is the Pickled Red Onions. Talk about taking a simple ingredient and with almost no effort transforming it into something new, unique and delicious! Once you make them, you will find a hundred more ways to use them, I know it!

A simple sandwich supper is always welcome in this house. If it is in yours too, try this one tonight, and maybe that scrumptious pasta salad too. Oh, and don't forget to check out Cooking Planit, and scroll down for the fabulous giveaway they are offering EMM readers too!

Roast Chicken Sandwich with Pickled Red Onions and Herb Mayo Adapted from Cooking Planit
1 (1.25 lb.) package chicken tenders
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 TBS olive oil
1 c. baby spinach, stems removed
1 small cucumber, peeled and thinly sliced
Salt and Pepper to taste
4 Hoagie buns

Preheat oven to 375. Place chicken on baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, onion, powder, salt and pepper. Stir to coat. Roast for 20-30 minutes until cooked through. Spread each bun with herb mayo. Layer spinach, cucumber and chicken. Top with pickled onions.

Pickled Red Onions:
1 medium red onion, thinly sliced
1 c. apple cider vinegar
1 tsp. mustard seed
1 dried bay leaf
1 tsp. salt
3 black peppercorns
2 TBS sugar

Fill a small saucepan 2/3 with water. Bring to a boil. Cook onions for 1 minute to soften. Drain. In the same pot, combine vinegar, mustard seed, bay leaf, salt, peppercorns and sugar. Stir well. Bring to a boil. Cook onions for 8-10 minutes until pink in color. Drain and reserve.

Herb Mayo:
1/2 c. mayo
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dill weed
1/2 tsp. dried parsley

Mix all ingredients well and chill until ready to use.

Shared on The Country Cook Aug. 30, 2013

Sandwich at Very Good Recipes



a Rafflecopter giveaway

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

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

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

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

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

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

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

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

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

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

Barbecued Shrimp Salad with Blackberry Honey Vinaigrette

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

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

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

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

Shared on The Country Cook Aug. 2, 2013

Shrimp at Very Good Recipes
Pin It

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday Aug. 9, 2013  

One Lucky Winner Will Receive:

(1) Sweet Barbecue Sauce
(1) Blackberry Honey

Mandatory Entry:

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

Extra Entries:

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

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

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

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

That makes up to 5 entries per person!!!

Good Luck!

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

Little Cheese Fiend

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

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

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

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

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

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

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

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

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

Green Beans at Very Good Recipes
Pin It

He's Starting To

So I've shared the fact that my child is an amazing eater so many times, I'm sure those of you out there struggling at meal time every day are incredibly tired of hearing it. Well, guess what...there are  a few things he doesn't really "groove" on. And most of them have the word "salad" in them. No I'm talking about a side or tossed salad. (Although, he did just start to eat those about a year ago when he discovered he didn't have to have dressing on them. Yeah, my kid is the one who hates salad dressing, even ranch!! He's weird, I know!) What I'm talking about are the salads that begin with the words potato or pasta, both of which he absolutely love, so for a long time I didn't understand. But finally I realized why...he associates something with both of these...mayonnaise or sour cream.

Alex has never been a fan of either. Both of which I cook with, especially in potato and/or pasta salads, a lot. I really don't remember what we were eating when the light bulb went off in my head, but one day I finally realized what the things he would turn his nose up at had in common. 

I'm happy to report though, he has started to branch out and he is eating more and more sour cream. One reason is he has discovered that, like his Daddy, he loves spicy food, and in some things the sour cream really helps to relieve his tongue from fire. Two, I started fibbing to him when he would be eating dishes containing it, and afterwards after he gobbled it down, say "Oh by the way, you just ate sour cream." He finally realized that in 99% of the foods I make with sour cream, he can't even taste it. 

But mayo has been a little trickier. He has eaten a few things containing it, but it hasn't been as easy to win him over with as sour cream. So I started thinking about making a couple things that in other recipes contained mayo, but finding ones that didn't. In this case, a delicious pasta salad that contained no "creamy" dressing whatsoever. That way, he couldn't even question if I were trying to  trick him. And guess what...he loved it! He said he was so excited to "eat pasta salad and not worry about mayonnaise." 

With the graduation party, wedding reception, backyard barbecue, pool party season upon us, or at least getting closer, this is a great idea for any of those. Filled with veggies and great flavor, and with no mayo, less worry about sitting out! 

I'm glad my little guy is branching out and starting to try those last couple things that were on his "I don't like list". Little does he know I'm going to continue to slip them in whenever and wherever I can...and he's gonna eat them and like them!

Black Eyed Pea Pasta Salad 

Adapted from Lady Behind The Curtain

1 (15 oz.) can black eyed peas, drained and rinsed with cool water

1 lb. garden rotini pasta, cooked and drained

1 medium red bell pepper, finely chopped

1/2 c. red onion, finely chopped

3/4 c. cucumber, finely chopped

15 grape tomatoes, halved

3 TBS vegetable oil

6 TBS cider vinegar

1 tsp. sugar

1 tsp. Italian seasoning, extra for garnish

1 tsp. chili powder

1/2 tsp. seasoned salt

Salt and Pepper to taste

While pasta is cooking, in a large bowl combine peas, pepper, onion, cucumber and tomatoes. Toss to combine. In a medium jar combine oil, vinegar, sugar, Italian seasoning, chili powder, seasoned salt, and pepper. Shake well to combine. When pasta is done and drained well, combine with veggies. Toss again. Pour dressing over. Stir well. Chill at least 3 hours before serving. Garnish with extra Italian seasoning.

Shared on Make Ahead Meals May 6, 2013
Shared on Mandy's Recipe Box May 7. 2013
Shared on Miz Helen's Country Cottage May 9, 2013
Shared on The Country Cook May 10, 2013

Packaging Dilema

Today you are going to take a little trip. A trip inside my head during my random thoughts at the grocery store. Hey, what can I say? Sometimes I do my best thinking while wandering the aisles. This wasn't really a pondering moment as much as a rant. A rant that occurred totally in my head.

I found myself once again standing in front of the chicken selection, feeling irritated. Why? Because of the packages of boneless chicken breasts. I don't know how it is at your store, but at 99% of the ones I shop at, if I want them here are my choices. Three per pack or seven per pack. Really? Can't we find a happy medium? Yes, there are only 3 members in my family, but I have a growing boy on my hands! And yes, I could buy the bigger pack and then freeze the extras, which I will, when they are on sale, but that doesn't always happen or isn't always in the budget. So there I was ticked off I was only getting three in the pack, knowing they weren't going to be enough for the meal I had planned. Solution? I just added extra side dishes, and we still had enough to eat. So I guess in the end, it wasn't that big of a deal, and we survived, but at the time it was annoying.

You can imagine my excitement then, when my friend shared this recipe with me. The first ingredient on the list? THREE boneless skinless chicken breasts! How perfect! I could buy one package and have it be exactly enough! In fact, I knew by shredded it, it would really stretch and might even end up being more than enough...and I was correct!

If you love Mexican food, and also love your Crock Pot, you are going to enjoy this just as much as I did. It literally took about 5 minutes to put together, cooked all day while I was busy and then was ready to serve at dinner time. Deep in flavor, moist and tender, those three chicken breasts are definitely the star!

If there is a petition out there to demand companies start putting 4 chicken breasts in a package, please let me know where I can sign! Or maybe I'll start one! Oh heck, I'm too busy to lead that movement. I'll just keep making this recipe using the three they want to give me!

Crock Pot Chicken Fajitas 

3 boneless skinless chicken breasts

3 bell peppers, green, yellow and red, thinly sliced

1 packet Fajita seasoning

1 medium white onion, thinly sliced

1/2 a medium red onion, thinly sliced

Salt and Pepper to taste

Place peppers and onions in Crock Pot. Toss to combine. Lay chicken on top. Sprinkle with salt and pepper. Sprinkle with seasoning packet. Cook on LOW 6-8 hours. (Mine were done after 6.5) Remove chicken and slice or shred. Serve with warm tortillas.

*NOTE* I removed the peppers and onions with a slotted spoon. I sliced the chicken and placed everything on my cast iron crepe pan. I then set it on the stove on LOW until I could hear it sizzle. It created that restaurant wow factor!

Shared on Mandy's Recipe Box Feb. 5, 2013
Shared on Lady Behind The Curtain Feb. 6, 2013
Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pasta, Okay Now What

If your family enjoys a good pasta dish as much as mine, then maybe you find yourself in the same dilemma as I do each time one goes on my meal plan. What to have with it. Sure, I can make a simple side salad, or even my Easy Caesar Salad, or garlic bread, but with as much pasta as we eat (I try to limit it to once per week though) the side dish can become a little tiresome. I have a bazillion (yes, that is a number) pasta dishes, just not an equal amount of sides to go with them. So a few weeks ago when I was baking yet another pasta creation, I decided since I had some extra time on my hands I was going to come up with something new. Now it wasn't that I needed the time to make it (this comes together in about 10 minutes) but instead I needed those extra minutes to figure out just what it was going to be. I knew I had some yummy fresh veggies left from the Farmer's Market in the crisper, so salad was definitely at the top of my list. Then in the cupboard I found some white cannellini beans. Presto!! I knew exactly what my plan was, and was on my way to a brand new side dish for any pasta night. Use the beans as the base, and then add in any veggies you like~the sky is the limit. For all you fellow pasta addicts out there, garlic bread is okie dokie with me (we love bread to), but if you want something new, give this a try the next time it's Italian night at your house!

White Bean Salad
2 (15oz) cans cannellini beans, rinsed and drained well
1 small cucumber, peeled, seeded and diced
1 c. grape tomatoes, halved
1/3 c. diced red onion
1 small green pepper, seeded and diced
1/4 c. real bacon bits
1/2 c. Italian dressing
Salt and Pepper to taste
Dried Parsley, for garnish

In a medium bowl combine beans and all veggies. Stir well. Add bacon bits and dressing. Stir to combine. Season with salt and pepper. Garnish with parsley. Chill until serving. Serve with a slotted spoon.

Shared on Miz Helen's Country Cottage Sept. 20, 2012
Shared on The Country Cook Sept. 21, 2012

Beans at Very Good Recipes
Pin It