More Alex In The Kitchen

I say it again and again, all of you ~ my loyal, loving and supporting foodie friends & fans~ are like my family. And since that's how I think of you I love sharing experiences I have in the kitchen with my "real" family, especially Alex. By now you know how much my little man loves to be in the kitchen, helping me and/or creating something yummy himself. While I'm sure someday he will be preparing entire meals alone and surprising us with them, for now, we try to keep it simple, with easy recipes that sometimes resemble "assembly" cooking as I like to put it. Maybe a little chopping, with help from a grown-up helper, but mostly stirring and layering. He has already shared with you two fruit salads, Lemon and Key Lime, that he loves to make, but mostly to eat! Today he has another dish to show you that while I've been making it for years, this past Spring, was his first attempt at it. We love this as a dessert, but it's one of those that many people also see as a side dish, especially during the holidays. For me it's a classic that never goes out of style, and is perfect for a summer picnic or buffet. It's one of those things that people love, but kinda forget about until they eat it again. You will hear them say "Oh yeah, Ambrosia. I love that stuff, but haven't had it for years." If you are looking for another reason to get your kids into the kitchen with you, or maybe need a rainy day activity this summer, this salad is the perfect way to get them "cooking" and feeling great about another culinary accomplishment!

Ambrosia Originally Contributed and Published for RecipeLion

1 1 ( 20oz.) can pineapple tidbits, drained well
1 1 (8 oz.) container Cool Whip, thawed

·  1 ( 15 oz.) can mandarin oranges, drained well

·  1 ( 10 oz.) jar maraschino cherries, drained well, reserve 2 for garnish

·  2 cups mini marshmallows

·  2 cups shredded sweetened coconut

In a large bowl, combine all fruit. Add coconut and marshmallows. Mix well. Carefully fold in Cool Whip. Top with extra cherries.Chill for at least an hour before serving.

Stirring Fruit

Adding Marshmallows

Ready To Eat

Shared on The Country Cook June 29, 2012

Fruit at Very Good Recipes
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Deli Counter Leftover

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

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

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

Shared on The Country Cook June 29, 2012

Chicken at Very Good Recipes
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Guilty Pleasure At Home

Each one of us has that one fast food joint we just can't break away from. (Okay, maybe not all of us. So if you're reading this and you don't, I apologize!) No matter how many times we tell ourselves the food isn't good for us, and we shouldn't be eating it, sometimes our cravings take over and we can't deny ourselves a guilty pleasure. I think we all deserve to be naughty in the food department now and again. For me, that one place I will never be able to tear myself away from is McDonald's. I'm sorry, sometimes nothing on this earth tastes as good as a good ole' McDonald's hamburger and fries. And if I really want to spoil myself...a Big Mac! Oh how it's layers of yumminess call out to me and beg for me to partake. So I figured why not try to find the recipe for the "secret" sauce and make them at home. Let's face it, the rest of the burger is no mystery, but that sauce...Oh the sauce! Well, evidently I'm not the first person to want this because it was super easy to find with a Google search. Todd Wilbur's Top Secret Recipes is full of restaurant treats he has recreated for the home cook. (Seriously, his site is a wealth of information!!) Well Mr. Wilburn, you came pretty darn close! Biting into this I closed my eyes and I was under those golden arches. I'm so excited to be able to enjoy these any time I want now, with just a little less guilt! So go ahead, you enjoy your guilty pleasure too! I won't tell and I certainly won't judge!

Homemade "Big Macs" 
Makes 4 Burgers
1 3/4 lb. ground beef
Salt and Pepper to taste
4 large hamburger buns
1 c. shredded lettuce
4 slices American Cheese
1 medium white onion, finely minced
1/2 c. mayo
2 TBS French dressing
4 tsp. sweet relish
1 tsp white vinegar
1 tsp sugar
1/8 tsp salt

In a medium bowl combine mayo, French dressing, relish, vinegar, sugar, salt and 1 TBS minced onion. Stir well to combine. Chill until ready to use. Form the ground beef into 4 equal patties. Season with salt pepper. Prepare your favorite way.  (We like ours grilled). When almost done cooking, add one slice of cheese to each and allow to melt. On each half of each bun, liberally spread sauce. Add 1 TBS of minced onion to each bottom half. Place burgers on bottom halves of buns. On top half, add 1/4 c. shredded lettuce to each. Press down gently so it "sticks" to the sauce. Add top bun to burger and enjoy.

Shared on Lady Behind The Curtain June 27, 2012
Shared on The Country Cook June 29, 2012

Ground Beef at Very Good Recipes

Things Are Heating Up

Most of us think of our Crock-Pots as an appliance perfect for cooler weather. During the fall and winter months, is there anything better than starting a big batch of soup in the morning and have it waiting on you at the end of the day when you're dog tired and freezing? So comforting and warming to both your stomach and soul. But I think more and more of us are beginning to realize this handy kitchen friend is also perfect for the hot, sweltery days of summer too! And why not? Maybe not for soups, but why heat up the house by turning on the oven if you don't have to. Or even stand over a hot pot on the stove if you can let the Crock-Pot do all the work while you stay nice and cool! I'm always looking for ways to grill in the summer, that way the heat stays outside; and now I'm starting to turn to the slow cooker for the same reason...contained heat! This made a fantastic Sunday night supper for us, on a day where we were busy all day and it was so nice to know all I had to do was boil water for the pasta! If you've put away your Crock-Pot thinking the "season" is over, I hope you can still get to it because it can become your newest hot weather friend!

Crock-Pot Spaghetti and Meatballs
2 (26oz) jars spaghetti sauce
3 cups frozen meatballs
1 (15oz) can diced tomatoes
1 (15oz) can tomato sauce
1 1/2 TBS Italian Seasoning
1 TBS sugar
1 lb. spaghetti
Parmesan Cheese

Place frozen meatballs in the bottom of Crock-Pot. Pour sauce, tomatoes, tomato sauce over the top. Stir gently. Add seasoning and sugar. Stir. Cook on high for 1 hour. Reduce heat to low and cook for 6-8 hours more. When ready to serve, cook spaghetti according to directions. Drain. Top with sauce and sprinkle w/ Parmesan cheese.

Shared on Lady Behind The Curtain June 27, 2012
Shared on The Country Cook June 29, 2012

Italian at Very Good Recipes
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Avocado Lunch

Faithful readers of EMM know I am a true avocado lover at heart. Any time I get to add them to a meal or find new and interesting ways to use them I am a happy girl. But sometimes inspiration isn't always easy to find, so it would be outstanding to have a place where I could see where fellow foodies and avocado fans were cooking up too. If you are in the same avocado "boat" as me, then have I got a treat for you!

The folks at Avocados From Mexico have just launched a new section on their site "Recipes From Avocado Lovers" to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes.

Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avocado love with with other foodies like you.

If you have a recipe you would love to submit and click below to share the wealth! 

And scroll down to see my latest yummy avocado creation!

Here is the recipe I have decided to contribute. It is the perfect light lunch for one, or make a big platter to share! Or maybe even a snack for movie night! I prefer the cheese as is, but if you wanted a more "true" nacho feel, you could definitely put them under the broiler for a minute or so to melt it. Either way, they are delicious, and even my boys, who aren't the biggest avocado fans LOVED them!

Avocado Nachos
Tortilla Chips
1/2 c. black beans, rinsed and drained
1 tomato, seeded and chopped
1/4 c. red onion, chopped
1/2 c. Queso Blanco cheese, shredded
1 avocado, chopped
1/2 lime, juiced
Salt to taste

On a large plate, place tortilla chips. Add black beans, tomato and onion. In a small bowl, combine avocado, lime juice and salt. Add to nachos. Sprinkle with cheese.

Shared on Lady Behind The Curtain June 27, 2012
Shared on The Country Cook June 29, 2012

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