Simple Supper Tuesday Linky Party #8

Simple Supper Tuesday Linky Party #8

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Nettie- Moore or Less Cooking Blog
Lysska- Cooking from a Stay at Home Mom
Cindy- Hun… What’s for Dinner?

Make sure to visit all 3 blogs, to see if you’ve been featured this week!! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.

Recipe with the MOST CLICKS

Lemon Tartlets Recipe from About a Mom

Lemon Tartlets Recipe from About a

Mom

 

Recipe with the MOST VIEWS

Delicious Recipes for Leftover Ham from Faith Filled Food for Mom’s

 

Delicious Recipes for Leftover Ham ~

Faith Filled Food for Mom’s Blog

 

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The Party Rules

 

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Moore or Less Cooking Blog
  4. Please use link to direct recipe, not to your home page.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

PLEASE LINK UP HERE:

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Almond Poppy Bread with Lemon Drizzle

Hello everyone, my name is Karen and I blog at Baking In A Tornado. If you check the bottom of this post I’ve provided my bio and links to some of the places where you can find me.

It’s my pleasure to post here at Moore or Less Cooking while Nettie’s out of town. Nettie’s a steadfast supporter of other bloggers. You don’t often get the chance to pay something like that back but when you’re handed that chance, like I was today, you grab it.

I’m visiting today with a recipe for Almond Poppy Bread with Lemon Drizzle. In the name of full disclosure, let me start out with an admission: I don’t do yeast. Yes, I said it. In fact, all my friends who bake tease me regularly because it turns out that yeast hates me. We’ve been in a long term war and although I’ve won a battle or two, I’m losing the war. Badly.

So I’m a fan of quick breads, and this one in particular. It’s not terribly sweet so it can serve many purposes. We’ve had it for breakfast, with lunch, or with a pasta salad and fresh fruit for dinner on a hot summer night. On Thanksgiving I put a basket of breads and muffins on the table and Almond Poppy Bread is always requested. The leftovers from that basket serve as breakfast the next day. I shared this recipe on my blog a year and a half ago and I’m happy to share it with you here today.

 

Almond Poppy Bread with Lemon Drizzle - Baking In A Tornado

Almond Poppy Bread (with Lemon Drizzle)

I always invite people, when trying one of my recipes, to post a picture on my Facebook page and let me know what you think. I hope you do.

Baking In A Tornado

This recipe originally posted at: Quick Breads.

Almond Poppy Bread with Lemon Drizzle
©www.BakingInATornado.com

Printable Recipe

Ingredients, dry:
2 ½ cups flour
1 cup sugar
¼ cup poppy seeds
1 TBSP baking powder
1 tsp salt

Ingredients, wet:
1 ¼ cups skim milk
1 ½ tsp almond extract
½ cup oil
1 egg

Ingredients, drizzle:
1 TBSP lemon juice
1 TBSP water
¼ cup powdered sugar

Directions:
*Grease a loaf pan. Preheat oven to 350 degrees.
* Mix together dry ingredients. Add in wet ingredients. Stir briefly only, just to incorporate.
*Pour evenly into loaf pan
*Bake for approx. 55 minutes, until top springs back to the touch. Cool in the pan for 10 minutes.
*Run a knife carefully around the loaf to loosen and turn out of the pan.
* Allow to cool, then whisk together drizzle ingredients and drizzle over the top of the loaf.

 

Baking In A Tornado 200 X 200  framed

I’m Karen, a former Director of Social Service and Retail Buyer, now SAHM to two teens.
I blog, share recipes and vent at BakingInATornado.com.
I’ve been featured on the websites Mamapedia, Scary Mommy, GenerationFabulous, Foodies Network, Treat a Day, and BA50. I’m affiliated with the Culinary Content Network and am a Contributor on Felicity Huffman’s website What the Flicka. I’ve been published in the Life Well Blogged book series and in the book The Mother of all Meltdowns. Visit me here:

 Baking In A Tornado
Baking In A Tornado Facebook Page
Baking In A Tornado on Twitter
Baking In A Tornado Pinterest Boards

 

Citrus Tea Cakes- Guest Post

Hello! I’m Lorinda from The Rowdy Baker, and while Nettie is away I’m helping out by writing a guest post on her blog
.
With the winter months finally behind us, I’m putting away the pumpkin, caramel, and (reluctantly) maple to usher in the warm, fragrant days of Spring with a bright citrus cookie recipe.
teacakes super close
I’m sure we’ve all made (or at least eaten) tea cakes; they’re a popular cookie on holiday platters. Whether you call them “Snowballs”, “Russian Tea Cakes”, or “Mexican Wedding Cakes”, you’ve almost certainly popped one of these in your mouth and enjoyed the buttery, melt-in-your-mouth goodness.

teacakes vertical half basket

Egg shaped tea cakes in a basket.

I took my old recipe and jazzed it up with lemon and key limes and then made colored powdered sugar to roll them in. Pastel shades for spring, of course! I colored the sugar yellow and green, but imagine how pretty a variety of pastel colored cookies would look in a basket on your Easter brunch table.

To make colored powdered sugar:
Put 1 cup of granulated sugar in each of 2 small bowls. Stir a few drops of yellow food coloring into 1/2 teaspoon water and drizzle half of it into one bowl of sugar. Stir really well to combine the coloring and sugar, adding the remaining colored water drop by drop if necessary. The goal is to get the color and sugar fairly well mixed without saturating the sugar. Discard any leftover colored water. Repeat with the green color in the other bowl of sugar.

Spread the sugar on two paper plates or paper towels and let it dry for 1 hour. When dry, blend one color at a time in a blender, along with 2 teaspoons cornstarch. Blend for about a minute, stopping to shake the blender jar often. I turned mine over (with the lid snugly on) a couple of times and took off the bottom to remove sugar that was clogged up there. If you have a powerful blender, your powdered sugar will come out fluffy and powdery. I obviously need a new blender, because mine was just a tiny bit sandy feeling, but it still worked perfectly on the cookies.

Colored granulated sugar, ready to be blended.

Colored granulated sugar, ready to be blended.

CITRUS TEA CAKES

1 cup butter
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
1/2 cup powdered sugar
1 tablespoon grated lemon zest, lightly packed
2 teaspoons grated lime zest (I used Key limes)
2 cups all-purpose flour
1 1/2 cup finely chopped walnuts
Powdered sugar (plain or colored) to roll the cookies in

Heat oven to 300 F.

  1. In a large bowl, beat together the butter, lemon juice, vanilla, and powdered sugar until combined.
  2. Mix in the lemon and lime zest.
  3. Add the flour and mix just until it is incorporated.
  4. Stir in the walnuts.
  5. Roll level tablespoons of dough into balls (or egg shapes) and place 1 inch apart on ungreased baking sheets.
  6. Bake for approximately 20 minutes, or until the bottoms of the cookies are light golden brown.
  7. Set the pan on a cooling rack and as soon as the cookies are cool enough to handle, roll them in powdered sugar and set on racks to cool completely. Once cool, roll them in the powdered sugar again. The first coating will be a little sticky, so the cookies will pick up more sugar this time and the coating will look nice and even.

Store in an airtight container.

Grating lemons and limes.

Grating lemons and limes.

Balls and eggs, ready to bake.

Balls and eggs, ready to bake.

Rolling warm cookies in colored powdered sugar.

Rolling warm cookies in colored powdered sugar.

Round tea cakes in a bowl.

Round tea cakes in a bowl.

These little gems are perfect for a tea, a club meeting, or just for you to nibble on while you’re sitting down to a relaxing cup of coffee or tea. Happy Spring!
teacakes and coffee
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Lorinda McKinnon
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Simple Supper Tuesday #7

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

NSimple Supper Tuesday Linky PartyNettie- Moore or Less Cooking Blog
Lysska- Cooking from a Stay at Home Mom
Cindy- Hun… What’s for Dinner?

 Make sure to visit all 3 blogs, to see if you’ve been featured this week!! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.

Recipe with the MOST CLICKS

Florida-Lobster-Gratin-1W

Florida Lobster Gratin- Erica’s Recipes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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The Party Rules

 

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)

  2. Please follow our hosts, on social media

  3. Please link back to THIS post on Moore or Less Cooking Blog?

  4. Please use link to direct recipe, not to your home page.

  5. Please visit others and leave comments if a recipe catches your eye

  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

 

BBQ Chicken Cheddar Grilled Sandwiches- Guest Post

bbq chicken sandwich.jpg

Hello Everyone :-) This is Alyssa from Cooking From A SAHM http://cookingfromasahm.blogspot.com/ . I’m so excited to share this recipe with you while Nettie is away! I”ve known Nettie for a long time. I don’t quite remember when we first met online but I’m sure glad we did. We’ve become great friends and shes always there for her friends.  Nettie is away helping a friend out, so her friends decided to help her out.

Today I’ll be sharing with you my recipe for BBQ Chicken Cheddar Grilled Sandwiches. One day I came up with the recipe and made it that night. It sure was a hit, and you know whats better? It is AWESOME leftover.  I’m always up for a cheesy chicken sandwich and this one is kind of a take on a sandwich I get at our local Friendlys.  I hope you enjoy it as much as I do.
BBQ Chicken Cheddar Grilled Sandwich
2-3 Chicken breasts(boneless skinless)
Favorite BBQ
In a pan put a layer of bbq sauce, then place your chicken breasts on top. Top with more bbq and brush it on. Bake for an hour till chicken is done. Set aside.
Caramelized Onions:
3 onions cut into thin rings
1/4 C Olive Oil
2 T Sugar
Sprinkle of salt and pepper
In a skillet put your oil, sugar, salt and pepper and toss onions in it. Cook down the onions till they start to turn brown and clear. Set aside.
Sandwich:
2 Thick cut slices of bread
( mine was homemade, recipe coming tomorrow)
Sliced bbq chicken
Caramelized Onions
BBQ Sauce( optional)
Coleslaw(optional)
Cheddar
(I used shredded but next time I’m using slices)
 Butter for bread
Take a slice of bread and spread butter on one side. Put it in the pan butter side down. Add cheddar, chicken, bbq sauce, coleslaw(optional) and onions. Take second slice of bread and spread with butter. Place it butter side up. Cook till cheese has melted and the bottom bread is grilled. Smash it gently. Flip it and cook it till the last slice of bread is grilled. Cut it and eat it. ENJOY!

California Swiss Cheese Roll Up

California Swiss Cheese Roll Up This POST is sponsored by ALPINE LACE. (But all opinions are from a very serious cheese lover). There is rumor that when I was a child, I snuck a block of cheese from the refrigerator and took a big bite out of it,  put it back in the refrigerator hoping that the bite marks weren’t noticed. Really, not much has changed… Being a busy Mom, I have a list of “Life Ingredients”, which include taking some time out in the day just for me. Going for long walks, meditating, now that the weather is warming up, biking outside and making healthier food choices.     Cheese is a healthy food for snacks and sandwiches and my newest favorite wrap. I am in the land of health and sunshine this week, LA BABY…. and avocados are right up on the top of my list with yummy CHEESE…. so I came up with a delicious and light wrap with Turkey, Ham, Alpine Swiss Cheese, Avocado, Tomatoes and Sundried Tomato Pesto Lavash Flat Bread Wrap.   Photo   Did you know that most varieties of Alpine Lace® Deli Cheese are reduced fat, and perfect for snacking on the go or adding delicious flavor to your favorite recipe??? I usually don’t go for the Reduced Fat products, but this one is very good, full of flavor.     Alpine Lace Swiss Cheese   Please check out the Alpine Lace Facebook Page. They have a great “daily allowance of happiness” program. If you have a  favorite “healthy” recipe or a recipe that you have made healthier, let me know.  I always need ideas for healthy “life ingredients” AND eating healthier too!

RECIPE: CALIFORNIA SWISS CHEESE ROLL UP

Serves 2

Ingredients:

1 Clay Oven Baked Lavash Flat Bread

1/2 Avocado,Sliced

4 slices Alpine Lace Swiss deli cheese slices

2 slices Italian Style Turkey Breast

2 slices Organic Black Forest Ham

4 Large Basil Leaves, chiffonade

6 Plum Tomatoes halved

1 heaping tablespoon Sundried Tomato Pesto

Mayo optional

Directions Lay out the flat bread, spread tomato pesto over bread, add turkey, ham, and cheese making layers, add sliced avocado, tomatoes, and basil. Roll up like a jelly roll. Slice on the diagonal. Serve with Veggie Chips. Wrap in saran wrap tightly and keep refrigerated if taking for a picnic or a work place.

 

This post has been linked up to these fabulous blogs:

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Kale Artichoke Dip Pasta- Guest Post

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Hi everyone, I’m Cindy, from Hun… What’s for Dinner? I am so excited to be sharing a wonderful recipe with you today, while Nettie is away. I first ‘met’ Nettie, on Facebook, many years ago. Recently we’ve gotten closer, but working together on recipe round ups. When Nettie left to go help a friend, I gladly offered to guest post while she was gone.

I love pasta! I probably could eat it every day. It is my go to, for nights where I want to make something delicious, but not spend forever in the kitchen. There’s nothing yummier than a plate full of cheesy pasta! Recently I decided to substitute kale, in one of our favourites; Spinach Dip. Kale had been on sale, so I thought the kale would taste just a delicious as spinach. Boy was I right. We inhaled the Kale Arti Dip in no time flat. Since I still had kale leftover, and I was still day dreaming about the dip, I decided to try and turn it into a pasta dish. Turned out to be one of the best decisions I’ve made in a long time, LOL.


Kale Artichoke Dip Pasta

2 C fresh kale, washed and ribs removed
1- 14 oz can artichokes in water
3 Tbs olive oil
1 small onion, chopped
3 cloves garlic, minced
salt and pepper, to taste
4 oz cream cheese
2 Tbs mayonnaise
1/2 C dry white wine
1/2 C chicken stock
3/4 C shredded mozzarella, divided
1/4 C smoked Gouda, shredded
2 Tbs Panko bread crumbs
1/4 C Parmesan
8 oz fusili pasta

Bring a large pot of salted water to a boil. Add in pasta and cook, according to package directions.

While pasta is cooking, heat oil in a large skillet, over medium high heat. Add in onion and cook until translucent; about 2 minutes. Add in chopped kale and minced garlic, and cook until kale is wilted; about 5 minutes. Season with salt and pepper. Add in artichoke hearts, white wine and chicken stock; cook 3 minutes. Cut cream cheese into small cubes and add to the skillet, along with mayonnaise. Stir all together, until cream cheese has melted. Stir in 1/2 C mozzarella cheese and Parmesan, until melted and sauce is smooth.

Preheat broiler.

Drain pasta and return to the hot pot. Pour kale artichoke sauce over pasta and toss to coat. Transfer to a baking dish. Sprinkle with remaining mozzarella, smoked Gouda and Panko bread crumbs. Place under broiler, until top is lightly browned; 3-5 minutes.

 

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