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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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
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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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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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Cheesesteak Sandwich

Cheesesteak Sandwich

serves 4

I love those simple recipes that you can whip up in less than 20 minutes for supper! I have been making these for years and hubs thinks they are amazing and that I have been slaving all day in the kitchen! Not true!! Add any ingredients you like on your sandwich, I like onions, peppers and mushrooms, but be creative, don’t let me stop you! I love a hard roll that doesn’t get soggy from the juices of the meat. Mozzarella is a great cheese for this yummy sandwich, it doesn’t have an overpowering flavor allowing the fabulous grilled veggies flavors to come through and gets ooey gooey melty for your sandwich!

Ingredients:

4 Chopped Steaks
Olive oil
1 Onion, chopped
1/2 red pepper sliced
4 button mushrooms sliced
Mozzarella Cheese, 4 slices
Hard rolls, slice in half
Lawrys Seasoning
Garlic Powder
Fresh Ground Pepper

Directions

In a large non stick pan, add 1 Tbsp Olive oil over medium heat, add veggies, saute for about 5 minutes, scooch over to side of pan, add steaks, season both sides, keep stirring veggies on side of pan, so that they don’t stick, add more EVOO if they start to stick. After a couple minutes, flip steak over, cook until done-ness of your liking, I like well done, hubs likes rare. Add cheese on top of steak, cover with lid so cheese melts. Toast roll or if fresh, just place steak and veggies over roll, cut in half or put that bad boy in your mouth!

Enjoy! Nettie

SIMPLE SUPPER TUESDAY Linky Party #6

Happy St. Patrick’s Day and welcome to :

SIMPLE SUPPER TUESDAY

SIMPLE SUPPER TUESDAY

Lysska- Cooking from a Stay at Home Mom

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)!! Be social and visit a couple other links in the party.

You’ll only have to link up once to to be listed on all three sites, and each of us will choose our own recipes to feature posts –  just like we always have!

So be sure to check with each site to see which of the amazing recipes were featured! I’ll have a recipe with the most clicks and recipes that caught my eye.

RECIPE WITH THE MOST CLICKS:

Crock Pot Santa Fe Chicken Chili

 Crock Pot Santa Fe Chicken Chili-

WHAT’S COOKING IN THE BURBS

Recipes that caught my eye:

 Deconstructed Reuben ~ A Healthy Salad Recipe

 Deconstructed Reuben ~ A Healthy

Salad Recipe- IT’S YUMMI

 Mom's Old Fashioned Pepper Steak | A New York Foodie

Mom’s Old Fashioned Pepper Steak | A New York Foodie

 Mom’s Old Fashioned Pepper Steak-

A New York Foodie

PLEASE GRAB A BADGE TO POST TO YOUR RECIPE:

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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 the social media platforms.
  3. Please link back to THIS post on Moore Or Less Cooking.
  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, CLICK ON THE CUTE FROGGIE

Thank you for sharing and we hope to see you again next week! ~Nettie, Lysska & Cindy

CORNED BEEF AND CABBAGE

CORNED BEEF AND CABBAGE

Every year I make hubs Corned Beef and Cabbage and every year I ask myself why I don’t make it more often, the corned beef always gets gobbled up so quickly, so I go out to the market and buy another corned beef.

This year, I decided to bake my Corned Beef and Cabbage, except lo and behold, we didn’t buy any cabbage…gasp…So I baked the Corned Beef with potatoes and carrots and hubs went to the market to get a head of cabbage.

After everything was nicely baked, I placed all the ingredients in a crock pot, but the cabbage wasn’t cooking quick enough for me, so I placed it all in the oven, oh my my! Hubs said this was THE BEST CORNED BEEF!! Wow after 20 years of making this meal, I will be changing to baked only. The Corned Beef didn’t come with a seasoned packet so I made my own seasoning. Perfection!

Ingredients

1 package Corned Beef Brisket (3-4 Pounds)
6 potatoes quartered
3 carrots, cut into chunks
1 green cabbage, cut up
2 Tablespoons Peppercorn
1 Tablespoon Minced Garlic
1/2 cup hot water

Preheat oven to 350 degrees

Unwrap the brisket and place it fat side up inside the baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black peppercorns and minced garlic and rub it in. Cover the dish with a lid or heavy aluminum foil and place it in the oven for 2 1/2 hours-3 1/2 hours..
Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes—or up to an hour in some cases! If the brisket is tough, it hasn’t cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil. Add cabbage and veggies during the last 1/2 hour-45 minutes plus water..

Slice Corned beef into good sized slices, serve veggies along side.

Have a Guinness Beer or two with this delicious meal.

Happy St.Patrick’s Day from the Moore Family!

May you always have…
Walls for the winds
A roof for the rain
Tea beside the fire
Laughter to cheer you
Those you love near you
And all your heart might desire.

LOX ME UP AND THROW AWAY THE KEY

LOX ME UP AND THROW AWAY THE KEY

I have joined up with some of the most creative bloggers I know. We bounce ideas off of each other. We are sounding boards. We do not judge. We laugh together about the silliest things. We send virtual hugs all day long if one of us is having a hard day. This is the place I go to first.

CELEBRATING GREEN AND WELCOMING SPRING

But most importantly, we discuss food! This month we are sharing, “Welcome Spring and everything Green”. If you have been following my blog, I have been working with Nature’s Greens and have joined the Kale Up program!! Hooray for Kale~ it makes you happy when you eat it! How many foods can you say does that??

Kale Up

Kale Greens, Natures Greens

My recipe includes Garlic Bagels, Kale Cream Cheese and Lox from Ducktrap River of Maine. It’s called Lox me up and throw away the Key!! I love my lox and bagels on fresh hot bagels with onions and capers.

homepage-image

Ducktrap Smoked Salmon

Recipe: Lox Me Up and Throw Away the Key!
Ingredients:

1 cup finely chopped Kale
1 scallion finely sliced
1/2 cup cream cheese, softened
2 bagels ( Everything or Garlic), toasted
4 ounces smoked salmon
chopped onion for garnish
capers for garnish
1/2 lemon cut in wedges, for squeezing over lox

Directions:

Place the kale, scallions and cream cheese in a large bowl, combine. Spread cream cheese over bagel. Top each bagel with 1 ounce of smoked salmon, onion, capers, lemon juice. Serve immediately.

Serves 2

Recipe inspired by The 50 Shades Of Kale Cookbook

All of the GREEN recipes:

Pistachio Blueberry Cupcake with Blueberry Cream Cheese Frosting - Baking In A Tornado

Pistachio Blueberry Cupcake with Blueberry Cream Cheese Frosting – Baking In A Tornado

Pistachio Blueberry Cupcakes ~ Baking in a Tornado

Key Lime Chiffon Cake

Key Lime Chiffon Cake ~ Crumbs in My Mustachio

Colcannon Cheesy Potatoes with Kale

Lemony Thyme’s Colcannon Cheesy Potatoes with Kale

Asian Salad with Chicken

Asian Salad with ChickenTampa Cake Girl

chocolate-mint-zucchini-swirl-bread-w-watermark

Chocolate Mint Zucchini Swirl Bread ~ The Rowdy Baker

Roasted Tomato & spinach foccocia

Roasted Tomato & Spinach Foccocia ~Cooking From a SAHM

Lox me up and throw away the key

Lox me up and throw away the Key ~ Moore or Less Cooking Blog

Maple Poached Pear Salad

Maple Poached Pear Salad with Walnut Crusted Goat Cheese ~ Hun, What’s for Dinner?

Green Tea White Chocolate Cheesecake

Green Tea White Chocolate Cheesecake ~ Manila Spoon

3/4  Pistachio Blueberry Cupcakes, from Baking In a Tornado
3/5 Crumbs in my Mustachio’s Key Lime Chiffon Cake
3/6 Lemony Thyme’s Colcannon Cheesy Potatoes with Kale
3/7 Tampa Cake Girl’s Asian Salad with Chicken

3/10 The Rowdy Baker’s Chocolate Mint Zucchini Swirl Bread
3/11 Cooking from a SAHM’s Roasted Tomato Spinach Foccocia with Parm
3/12 Moore or Less Cooking’s Lox Me Up and Throw Away The Key
3/13 Hun . . . what’s for dinner? Maple Poached Pear Salad with Walnut Crusted Goat Cheese
3/14 Manila Spoon Green Tea White Chocolate Cheesecake