One pan Lemon Garlic Butter Chicken is moist and full of flavor! You can have this wonderful chicken dish on your table in less than 30 minutes!…
Disclosure: Today’s Pineapple Fried Rice is brought to you by Minute® Rice.
Pineapple Fried Rice made with Minute® Whole Grain Brown Rice: pineapple, ham and veggies with a flavorful whole grain brown rice comes together so quickly, you can have dinner on the table in under 30 minutes. It’s a much healthier version of takeout and less expensive too!
Do you ever have leftover ham and looking for new recipes to serve your family? This is a delicious pasta casserole with ham, broccoli, Low Carb Pasta and Cabot Cheese! Broccoli is roasted in a little olive oil and sea salt, which brings out the wonderful flavors. No flour is added to this delicious Ham and Broccoli Pasta Bake, keeping the carb count lower. Enjoy this wonderful mac and cheese with ham and broccoli!
The weather is getting colder and I am in the mood for Soups! I make my Easy Chicken Noodle Soup when I have some extra chicken thighs in my refrigerator. Since my kids are in College, I still haven’t figured out how to cook for two! This soup freezes well, or you can always share with a neighbor or friend.
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I love snacking on almonds and thought that Savory Mini Cheese Balls would be a perfect appetizer for our football night! I used finely chopped Smokehouse Almonds and Wasabi & Soy Sauce Almonds to coat cream cheese and garlic balls! They were a hit! The guys were impressed that I made these in a jiffy and the presentation was beautiful.
A steaming hot bowl of Wonton soup full of fresh and delicious flavors is so easy to make and so much better than takeout! My kids said this was the best soup that I have made. WOW! I make a lot of soup during the colder months, so that says a lot! Wontons are Chinese dumplings that can be steamed or fried. I filled wonton skins with ground pork, shrimp, ginger,scallions and seasonings. The wontons cook quickly when placed in boiling water. Fresh chopped bok choy and snow peas are a delicious addition to this light and flavorful soup. Sauteed mushrooms are also delicious in this soup.
Susan made this soup for me 30 years ago, and it is still one of my favorite soups! She used Cremini Mushrooms and baby carrots, so delicious! We had a girls night and she served cheeses and crackers as an appetizer. Perfect comfort meal on a crisp Fall day! Takes under an hour to make!
- 2 onions, sliced
- 2 garlic cloves, minced
- 1 cup baby carrots
- 1 dozen Cremini Mushrooms, sliced
- 1 cup washed Pearl Barley
- 7 cups water
- 1/4 cup Tamari Soy Sauce
- 1/4 cup Olive Oil
- 1 1/2 Tablespoons Bouquet Garni
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a Dutch Oven on medium heat, saute onions and garlic with olive oil until soft, add carrots and mushrooms and Bouquet Garni.
- Add water, barley and salt.
- Bring to a boil, reduce heat and cook for 40 minutes covered.
- Add Tamari Sauce.
- Cook 5 more minutes.
- Add pepper to taste.
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I am so fortunate to be the recipient of Let The Feasty Begin Cookbook and Let The Feasty Begin Blackened Seasonings! You could be a winner of this wonderful cookbook and Blackened Seasoning too! Just click on the Rafflecopter link below!
Let The Feasty Begin Cookbook
Debra Freeman at a book signing for her cookbook, Let The Feasty Begin Cookbook
Let The Feasty Begin Cookbook is an incredible cookbook written by Debra Freeman. Debra wrote this cookbook for her children so that they would have her recipes. Included in the cookbook are recipes for Appetizers, Soups ( I just made the Krazy Klam Chowdah last night, it is just a wonderful soup, you will love it!!), Breakfast, Main Dishes, Sides and Desserts.
Blackened Seasoning, Let The Feasty Begin
You could be the winner of this wonderful cookbook and Blackened Seasoning which I have to say is one of my favorite seasonings now. It tastes great on fish, chicken, scrambled eggs, burgers, blackened fish taco’s and a dry rub for ribs. ( All of these recipes can be found in the cookbook!) I prepared my Country Style Ribs with this seasoning and the aroma’s and flavor are just incredible! Recipe Follows:
Oven Roasted Country Style Ribs
1/2 cup chopped onions
2 cloves minced garlic
1/2 cup beer
2 tablespoons “Let The Feasty Begin” Blackened Seasoning
3 1/2 pounds country style pork ribs
Preheat oven to 350 degrees F
In a baking dish, place ribs, onions and garlic, and sprinkle seasoning over ribs, bake for 1 1/2 hours or until ribs are browned and tender. Bake covered ( I use an Enamel Metal Roaster dish with lid)
To enter to win the Cookbook and Bottle of Seasoning, enter the Rafflecopter below!
Winner will be chosen by Rafflecopter and notified by email, on this blog and Facebook. He/she will have 48 hours to contact me to claim prize or another winner will be chosen.
Winner receives (1) Signed Copy of “Let The Feasty Begin” and (1) Bottle of “Let The Feasty Begin” Blackened Seasoning.
Contest dates: Starts 1/16/2014 9:00 am EST, Ends 1/23/2014 9:00 am EST.
Let The Feasty Begin is active on her blog, check it out : http://letthefeastybegin.blogspot.com/
This post has been linked up to these fabulous blogs!
I have a LOT of food blogger friends. Not just friends that you write to on Facebook and blogs, but friends that you wish you could hang out with if they lived closer.
One of those friends is Monica Mooney, whom I fondly refer to as Moondoggie. She has the food blog, Sweet Heat Chefs, and I think she is wonderful. We belong to a food group where we talk and laugh and cry and talk about all kinds of personal stuff with no judgment, stuff we can talk about such as our blogging, or how do we get more followers? Or how do you like this recipe? Or my kid got an award today!
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I can’t wait for the day when we can all get together and share a meal and a big bottle of something!! These friends mean a lot to me, like a pen pal but in a group and way better!
So, Chris ( or as I fondly call her Pickles~ yes I fondly have nicknames for the friend’s I love) from Foodthoughtsofawannabechef Blog came up with a brilliant idea to have a food ingredient swap, a secret swap with our Foodie Group.
- 2 tbsp Olive Oil
- 1 1/2 lbs ground beef
- 1 onion chopped
- 1 16 oz can chopped tomatoes
- 1 12 oz can tomato sauce
- 1 small can tomato paste
- 1/2 tsp crushed red pepper
- 2 tsp Italian Seasoning
- 1/2 cup water
- 2 cloves crushed garlic
- In a saute pan, add Olive Oil, meat and onions and garlic, brown meat, drain fat.
- Add tomatoes, water and seasonings, bring to a boil, lower heat and simmer for 25 minutes. You will smell the fabulous aromas.
- In a large pot of salted water bring to a boil, add spaghetti, cook at a rolling boil for 8-10 minutes until pasta is Al dente, drain water.
- Cover pasta with a scoop of meat sauce.
- Add grated Parmesan cheese and basil.
- Enjoy! Nettie. This post has been linked up to these fabulous blogs! …