Get Ready For Those Summer Gardens

You know that feeling when you see a recipe for the first time and you know you have to make it? That's exactly how I felt when I discovered this simple salad thanks to my buddy Stacey over at Southern Bite. (If you don't follow him already, go now! He's always cooking something yummy and is just about the nicest guy ever!)

Here is where the story takes a tragic turn though. It was literally a year or more before I actually got around to making it. I have no excuses. Life happens. Well, I will say the couple times I did think of it, tomatoes at the grocery store looked under ripe and underwhelming, but beyond that, it was my pure brain fart.

I am so thankful I finally made it! The oldest boy and I enjoyed it for. lunch one day and we were licking the bowl! I knew I would love it, after all a tomato sandwich with mayo is one of my favorite things ever, but I was actually surprised just how much he loved it. He likes mayo, but in small quantities, so I was worried this might be too much for him. But nope. He ate every bite on his plate and then finished mine too!

If you think it sounds like a weird combo, put those thoughts out of your mind completely. And don't worry about mushy crackers. This is a make and serve immediately type of dish, so they are as crunchy as you would hope.

I think it would be so yummy for a backyard barbecue, just remember you can't make it ahead. So if you want to take it to one, take everything separate, chopped tomatoes, broke crackers, mayo and seasonings. Then assemble right before it's time to eat!

Summer time tomatoes are one of the many reasons we love this time of year. And now I've got another delicious way to make sure we use them all up, before they disappear on us again!

Tomato & Cracker Salad

4 medium ripe tomatoes, seeded and coarsely chopped

1 sleeve saltine crackers, broken

3/4 c. mayo

Salt and Pepper

In a medium bowl mix tomatoes with mayo. Gently fold in broken crackers. Season with a pinch of salt and lots of black pepper. Serve immediately. *NOTES* You want to seed the tomatoes to cut down on moisture. Break your crackers, but don't crush them. The more the black pepper, the better! 

 

Inspired by Southern Bite

Shared at Weekend Potluck

Noodle Lovers

If you are a chicken lover. If you are a noodle/pasta lover. If you are a simple meal lover. Any or all of these are reasons why you are going to be so happy you logged on for this week's new recipe.

Well, new to me anyway. When I showed a preview pic of this on my personal and blog Facebook pages, I was kind of surprised how many people said "Oh I love Chicken Lazone!" I guess I've been living under a rock because I've only come to know about it the last year or so. And ever since I first saw a picture of it, I knew I had to try it! Chicken. Pasta. Cream sauce. Three of my favorite things in the world all on one plate!

So, if this isn't new for you, I'm sorry you won't be as excited as me. But OH. MY. GOSH. This is good. Like, I want to make it, eat it, make sure there are leftovers so I can eat it a few more times!

The chicken is seasoned to perfection, with just a little kick! And the sauce over the top of it and the noodles just brings it all together for dinner perfection.

This is a great meal at the end of the day when you need something delicious and filling, but not need a lot of hassle. (In fact, if you half this recipe, it will be even easier, since I had to cook my chicken in batches.) I think this would also be great to make on the weekend and simply use all week for packed lunches. I can tell you Mr. E and I both thought it heated up really well.

A complete stove top meal can be your BFF in the hot summer months. One that tastes this good will make you want to make it over, and over, and over...

Chicken Lazone

2 lbs. fresh chicken tenderloins

2 c. heavy cream

1.5 lbs. vermicelli pasta, cooked and drained well

2 tsp. garlic powder

1 tsp. salt

1 tsp. onion powder

1 tsp. chili powder

1 tsp. paprika

1/2 tsp. pepper

8 TBS butter, divided use

 Dried Parsley

About 20 minutes before cooking, place chicken on a large platter and allow to come to room temp. In a small bowl combine garlic powder, onion powder, chili powder, paprika, salt and pepper. Reserve 2 tsp seasoning mix. Sprinkle on both sides of chicken. Melt 3 TBS butter on medium heat in a large skillet. Brown half of the tenders in skillet. Add 1 TBS butter to skillet before flipping to other side. Cook chicken about 4 minutes on each side. Remove from skillet and cover with foil to keep warm. Repeat process with other half of chicken. In same skillet, add 2 cups heavy cream and remaining seasoning. Cook over medium heat until simmering. Continues cooking, stirring often, for 10-15 minutes until thickened. Serve chicken over pasta with sauce poured over, and sprinkled with dried parsley. 

Inspired by Plain Chicken

Shared at Weekend Potluck

Summer Breakfast....Well, Maybe Not

Summer break means I have the chance to make a big delicious breakfast for my boys every single morning! Ha! I can't even type that without giggling. Full transparency- that is SO not happening. See, none of us are huge breakfast eaters...at breakfast time. I love breakfast foods, but enjoy them much more for brunch, or supper. My husband and children are the same. Yes, my boys get fed every single morning, don't think I'm starving them. But it's something simple. Very simple.

Why am I posting a delicious breakfast recipe then? Uh...."brinner" of course. You know, breakfast for dinner. It's one of our favorite traditions, and I usually do it once a week. Plus, I know there are plenty of you out there who indeed do like to make this type of thing to make sure your family is full before they head out the door. And of course we can never go wrong with new ideas for a delicious. lazy weekend brunch.

This dish was inspired by a couple different things. There was something similar on the menu at Bob Evans when I was a waitress there...over 20 years ago. (Wow. That hurt to type. I am getting OLD)

The other comes from the teenager's favorite dish to order at our favorite Greek diner. It's an "everything but the kitchen sink" type of dish where all the yummy breakfast foods are in one skillet.

You can easily switch out the type of egg and protein for your favorite. Add some avocado and salsa for a Tex-Mex flare! This is simply a template for so many yummy combinations!

If you are one of those moms who are up early every day of summer making a big spread for your family to sit down to, my hat is off to you. I am many things, but that will never be one of them. Pop tarts and donut holes are my friends! But if you want a delicious brunch or breakfast for supper, I am totally your girl!

Country Biscuit Breakfast

1 (8 count) biscuits, baked according to directions

4 eggs, cooked to your likeness

8 slices bacon, cooked crisp

3 c. frozen diced potatoes, cooked according to directions

1 lb. pork sausage

1/4 c. flour

2 c. milk

Salt and Pepper

Shredded Cheese

Dried Parsley

While biscuits bake heat a large skillet over medium high heat. Brown sausage until no longer pink. Drain if necessary. Sprinkle flour over meat. Stir. Slowly add milk. Stir. Increase heat to high. Bring to a boil. Reduce heat to low and simmer about 10 minutes until thickened, stirring often. When biscuits and eggs are cooked, place 1 1/2 biscuits on a plate. Top with a few spoonfuls of gravy. Add egg, then potatoes and 2 slices bacon each. Top with more sausage gravy. Sprinkle with cheese and parsley if desired. *NOTES* I fried my potatoes earlier in the day and reheated them in the oven while the biscuits baked. We like over easy (dippy) eggs with this, but scrambled and fried work well too. You could also use homemade home fries if you like. This makes enough for 4 portions.

Shared at Weekend Potluck 
Shared at Meal Plan Monday

Happy Memorial Day

The gateway to summer has finally arrived! All things sun, sand and surf are here for the next few months, and our family is rejoicing! Even if summer vacation is going to look slightly different this year, it is still summer and we are going to enjoy every single second

Before we get to all things fun this Memorial Day weekend, let us always remember those who gave the ultimate sacrifice so we can gather together in freedom. Always honor those brave men and women who stood up and said "not on my watch" and did the job most of us aren't brave enough to even consider, let alone do. The true heroes are the reason we have this holiday, and defending our American ideals are the most generous gift they could give us.

If you are planning a Memorial Day cookout, picnic or just supper at home, I've got a terrific no bake, cool, creamy sweet treat for you. Ya'll know how much I love a tasty fluff salad, and this is the ultimate one! Not only did my family love this, but I also made some for a family I took a meal to recently, and they raved about it! So, it's been taste tested by two different houses just in time for your holiday, and summer feast plans!

Chocolate, cream, marshmallows...it's a party in a bowl! Everyone young to old will be licking their spoons and asking for the recipe!

I hope you and your family have a fun kick-off to summer and find a way to salute those who gave everything they had for us. Add in something delicious to eat, and that's the icing on the cake!

Cookies & Cream Fluff

1 (3.4 oz.) box instant vanilla pudding

1 1/2 c. milk

1 (8 oz.) tub Cool Whip

1 (19 oz.) package chocolate sandwich cookies

1 (10 oz.) bag mini marshmallows

In a large bowl, whisk pudding mix and milk. Chill until soft set. While chilling, place cookies in plastic bag (reserve a couple for garnish) and crush using rolling pin or heavy bottom skillet. When pudding set, fold in Cool Whip, cookies and 1/2 bag of marshmallows. Break apart the 2 cookies you saved into bigger pieces and place on top. Cover and chill until serving. 

Inspired by Crazy for Crust
Shared at Weekend Potluck 
Shared at Meal Plan Monday

17 Years

May 17, 2003, 4:30 pm...I walked down the aisle to a handsome man waiting for me, ready to spend the rest of my life with him. A man whom I had already been with for 6 years. See, May 17th has always been our anniversary. For those of you who have never heard the story, Adam and I were married 6 years to the day AND time of our first date. May 17, 1997 4:30 pm he picked me up for our first date; and 6 years later that is the exact minute I walked down the aisle on my daddy's arm to begin a life with that man I had fell in love with. 

So yes, today is our anniversary. With it being Sunday and having 2 kids and restaurants only slowly starting to open for dine in, we decided for a special meal at home. Can you say surf and turf? I am patiently waiting for supper, but it's getting hard knowing I have steak, shrimp and lobster in my future. Plus corn on the cob! I think the only person more excited than me might be the 15 year old. LOL That's right, our kids get to join us for our special anniversary dinner, and I wouldn't have it any other way.

I decided today was the perfect day to share my hubby's absolute favorite salad I make for him. And if we weren't having such a huge meal already, I would definitely make it for him tonight. I actually made it part of our at-home Easter dinner this year, and he was thrilled.

Why is it his favorite? Easy. The hearts of palm. They are one of his favorite veggies, and all of us have grown to love them too. What are they? Literally, the heart of a palm tree. No joke! If you've never tasted them, I would say they are similar to an artichoke heart, which ironically are also in this salad. Both are sort of briny, and have an unique flavor. 

We love this topped with a sweet onion dressing, which I just buy in the bottle, but you could easily make a homemade version, or dress it with your favorite dressing. But I'm telling you the sweet dressing with the briny veggies make for a tasty flavor combo. 

This would make a terrific salad for all summer long! Perfect for backyard barbecues, or even a light supper on a hot night! I would add some fresh fruit and crusty bread and call it dinner! 

Happy Anniversary to my love. I've loved you for 23 years, and we've built a beautiful life together. I can't wait to see what the next 17 years bring! 

Hearts of Palm Salad

3 hearts of Romaine, chopped

1 (2.5 oz.) pouch real bacon bits

1 (15 oz.) can quartered artichoke hearts, drained

1 (14 oz.) jar hearts of palm, drained

Sweet Onion Dressing

In a large bowl combine all veggies and bacon. Mix well. Serve with dressing on the side if you're serving it to a group. If just your family, add dressing to taste and mix well. Suggested mix ins: Feta cheese, chopped avocado, sliced mushrooms, nuts, dried cranberries.  

Shared at Weekend Potluck