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:

About these ads

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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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

BAKED BEEF AND KALE TACOS

BAKED BEEF AND KALE TACOS

Kale is the popular food right now! I am loving it! In one of my favorite cookbooks, the “50 Shades Of Kale”, I am yearning  to make every recipe! I will! Today I am making a yummy fiesta with Baked Beef and Kale Tacos. They are crunchy and so full of flavor. I sauteed the Kale, so it is delicious and crunchy and perfect.

I have joined up with the KALE UP Program and I am cooking with Kale every day! Join up with me!

Nature’s Green is a  family owned company, that has been in business for  85 years. Nature’s Greens is a complete line of triple-washed, ready-to-use greens such as kale, collard, mustard and turnip greens, along with greens blends. The kale tastes like it has just been picked, so fresh and delicious.

Here is my yummy taco recipe!

Baked Beef and Kale Tacos

Ingredients:

1 Tbsp Olive Oil

1  pound ground beef

1 packet taco seasoning

water ( according to directions)

1/2 can refried beans

1/2 cup shredded cheddar cheese

1 cup kale sauteed in EVOO for about 5-8 or until soft

12 corn taco shells

Cholula Sauce, optional

Method:

Preheat oven to 350 degrees F.  Heat a large skillet over medium high heat. Add the olive oil, then beef, brown, drain fat. Add taco seasoning and water, cook per directions. In a separate skillet add olive oil and then add kale, saute for 5-8 minutes or until soft and fragrant.

Assemble each taco by spooning  in 1 Tbsp beans, beef, kale and shredded cheese. Place in baking dish and bake in oven until hot and cheese is melty. Add Cholula, and any other toppings such as sour cream and guacamole. Serve immediately.

This recipe has been inspired by the 5o Shades of Kale Cookbook

This post has been sponsored by Nature’s Green’s but all opinions are my own.

 

I have linked up this post to these Linky Parties!   photo SimpleSupperTuesday_zps93ff0e49.jpg

SIMPLE SUPPER TUESDAY LINKY PARTY #5

SIMPLE SUPPER TUESDAY

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)!!

RECIPE WITH THE MOST CLICKS:

Skinny Copycat Starbucks Lemon Loaf from What’s Cooking in the Burbs

RECIPE THAT CAUGHT MY EYE:

Cinnamon Dots from Jodie’s Kitchen

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 Hun… What’s for Dinner?
  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

Welcome to Simple Supper Tuesday! Please link up your quick and easy recipes, for those busy weeknights.

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

GRAB OUR LINKY BUTTON :  photo SimpleSupperTuesday_zps93ff0e49.jpg

PLEASE LINK UP HERE:

KALE, SAUSAGE AND WHITE BEAN SOUP

KALE, SAUSAGE AND WHITE BEAN SOUP

KALE is a trendy vegetable right now. Why??? Because, it really is an amazing vegetable that is one of the healthiest vegetables that you can eat, plus it tastes fantastic in soups, eggs, salads, as a side dish, as a chip,  in smoothies and especially in soups. I have teamed up with Nature’s Greens because I like that they are a family run business and I like their products. Nature’s Green has a program called KALE UP! They have new and delicious recipes each month and they have a wonderful selection of beautiful vegetables including the very popular: Kale.

Nature’s Green is a  family owned company, that has been in business for  85 years. They are way ahead of the times. I have been eating kale for many years and I am just now learning about the benefits of kale, it is a happy food, there is a natural chemical in kale that makes you happy. I think I will try to incorporate kale in most things that I eat.

When I told my girlfriend, who is a wonderful cook and very health conscious, who I have seen eating kale almost every other day, that I was looking for delicious KALE recipes, she stopped by my home to give me a copy of her newest find, “The Fifty Shades Of Kale”! Did you know that kale is sexy??? Oh yes it is, all of these recipes are very steamy!

One recipe that stopped me in my footsteps  was the Kale, Sausage and White Bean Soup. I had most of the ingredients, one of the reasons why it caught my eye, plus it looked delicious. I started sauteing vegetables as soon as I saw the recipe!

I am seeing KALE everywhere! In smoothies, in pasta, as chips, in desserts, in cocktails, you name it! Why not?? It is a wonderful vegetable that is so versatile and so good for you! I have been growing it in my vegetable garden because it is hearty and just tastes delicious. I usually grab spinach as my vegetable, but today I am using KALE for this wonderful recipe! It has been very cold here in Maine and I wanted something hearty like a soup that was simple to make, but full of flavor. I love beans in soups and thought the addition of Israeli Couscous would be perfect, almost like a pasta e fagioli soup ( bean and pasta soup) The extra step was worth it. Hubs went back for three heaping bowl’s!

Check out some healthy recipes in the new FIFTY SHADES OF KALE cookbook! Available now wherever books are sold.

Kale, Sausage and White Bean Soup

INGREDIENTS:

2 Links hot Italian pork Sausage, cut into 1-inch chunks

1 Tablespoon Extra Virgin Olive Oil

1 Red Onion, chopped

4 Garlic Cloves, sliced

One 10 ounce bunch of Kale, trimmed and chopped ( about 10 cups )

2 quarts Chicken Broth

One 15-ounce can Cannellini Beans, drained and rinsed

Israeli Couscous

water and EVOO ( for the couscous)

1 Tablespoon chopped fresh Rosemary leaves

1/2 teaspoon fennel seeds

1/2 cup grated Parmesan Cheese

METHOD

Place sausage in a large sauce pan over medium heat, drizzle with olive oil and toss to combine. Increase the heat to high and cook, stirring, until browned, about 4 minutes. Add the onion and cook for 3 to 4 minutes, until it starts to soften. Add the garlic and cook, stirring often, until fragrant, about one minute. Toss in the kale and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 to 17 minutes, until the liquid has slightly decreased and the broth is flavored by the sausage. Add the beans, rosemary, and fennel seeds and stir to combine. Cook for 1-2 minutes to warm the beans. In a separate sauce pan, cook Israeli Couscous according to directions. Add to soup when done. Serve immediately sprinkled with the cheese.

Serves 8

This post has been sponsored by Nature’s Green’s but all opinions are my own.

This post has been linked up to these fabulous blogs:

Nibbles By Nic

CRISPY HONEY GINGER CHICKEN

CRISPY HONEY GINGER CHICKEN

I have made this recipe many times and I finally got a picture before the vultures, I mean my family devoured it! My friend Lynne, from 365 Days of Baking has some amazing recipes on her blog. I tried this recipe and loved it when she posted it almost 3 years ago, I know I have to catch up! I like the flavor of the chicken when it is marinated over night. The ginger flavor isn’t overpowering, it has a delicious flavor.

Crispy Honey Ginger Chicken

Ingredients

1 lb boneless, skinless chicken breasts, cut up into 1-2-inch pieces

Marinade

2 cups lowfat buttermilk
1/4 cup honey
1 tablespoon ginger
1 teaspoon garlic powder

Coating

2 cups Panko bread crumbs
1/4 cup whole wheat flour
1 tablespoon ground ginger
1 teaspoon seasoned salt
1 teaspoon garlic powder

Directions

Combine buttermilk, honey, ginger and garlic powder in a baking dish. Mix well.
Add chicken to buttermilk mixture.
Cover in plastic wrap and refrigerate for 2 hours or overnight.

Preheat oven to 450 degrees.
Combine panko, ginger, garlic, seasoned salt, and flour in a large bowl.
Toss chicken pieces in coating mix, making sure they are completely covered.
Place chicken on a wire rack placed on a rimmed baking sheet.
Continue with remaining chicken pieces.
Spray each piece with cooking spray or olive oil.
Bake for 10 – 15 minutes.
Turn each piece over and coat with cooking spray.
Bake again for 10 – 15 minutes.
Serve with honey.

Recipe adapted from 365 Days of Baking