Incredible Low Carb Onion Rings that are GUILT free! Flavorful and tender, better than any fast food onion rings and they are good for you!…
This Veal Bacon Meatloaf is a sponsored post by Cedar Springs Veal. #ReVEALingExcellence. All opinions are my own. Incredibly moist and full flavored Veal Bacon Meatloaf is a perfect main course for any night. Luxuriously flavored ground veal, ground bacon, and mushrooms meatloaf covered by a layer of crispy bacon.
This Veal Bacon Meatloaf is so easy to put together and the flavors are incredible. It is a moist, flavorful and not too heavy meatloaf. The ground bacon inside the meatloaf, and on top puts the flavors over the roof delicious!
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!
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.
This is my favorite summer side salad, I am actually very happy to have it as a meal! It is so delicious with fresh picked Broccoli, crispy Hardwood Bacon, Crispy Gala Apples, Chopped Hazelnuts, Slivered Almonds, Cabot White Sharp Cheddar Cheese, Zippy Red Onion and Dried Cranberries.
It’s like a Cobb salad but instead of lettuce, broccoli is the main star.
Our friend Jenny picked this HUGE Broccoli from her Veggie Garden and left it on our kitchen table! Lucky me, so immediately I thought of making a delicious salad with it! Thank you Jenny and Carol!!
A delicious comforting Mexican Stuffed Pasta Shell Casserole. Served with Green Onions, Black Olives, Sour Cream and Cholula Sauce. Make it in under and hour. Perfect for a Cinco de Mayo party or just for your family. Everyone will love it!
I am crazy about Mexican Food! I could eat it every day! Tacos, Burritos, Enchiladas, Tamales, Taquitos, and more! It’s a fiesta with all of the delicious flavors of onions and garlic, cilantro, salsa, hot sauce, cheese, makes it a winning dish!
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.
Linked up to these parties:
I have a page on Facebook called, you guessed it, Moore or Less Cooking! I just had a chicken party over on this so called page and so many yummy recipes were shared including some really yummy chicken and dumpling recipes. I’m the type of person who once I get something stuck in my head, I have to do that sort of something. Today this sort of something is make Chicken and Dumpling’s. If you aren’t into comfort food, just walk away, this delicious recipe is not for you. Thank heavens I have some fabulous readers who talked me through making the dumplings because I thought I had failed, but the trick is not to lift the lid while they are cooking, but I am an impatient one, I tried and tried not to lift the lid, walked a lap around the house, sure enough, they were perfect, do not be tempted! Enjoy this wonderful soup, it made my day so much better.
Chicken and Dumplings
2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 cup All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer) ( I used 6 chicken thighs)
Salt And Pepper
1/2 cup Finely Diced Carrots
1/2 cup Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
6 cups Low Sodium Chicken Broth
1/2 cup Apple Cider
1/2 cup Heavy Cream
1-1/2 cup All-purpose Flour
1/2 cup Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot all the way and don’t peek!Continue to simmer for 15-20 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
Recipe Adapted from Gourmet Magazine and The Pioneer Woman
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/
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