June brings us warmer, longer days, which draw us outdoors to celebrate with cocktail parties, graduations, weddings, birthday parties and easy get-togethers with friends. Delicious appetizers are a must to satisfy your guests’ appetites before the main course. Finger foods, dippity- dips, small bites and nibbles are the perfect starters for any social gathering.Dazzle your guests with this array of tempting bites of goodness. These mouth-watering morsels will be the hit of the party….
I had a cold for weeks and then my daughter caught it. We have really just been craving home-made soup.
Since I saved the Turkey bones from Thanksgiving, I thought a big pot of Turkey, Veggies and Rice soup would hit the spot and help those sore throats feel better! There are a few steps, but in the end you will be so happy to have a big bowl of hot Turkey and Rice Soup!
- 1 Turkey Carcass with some meat still on it
- 1 onion, sliced ( for broth)
- 3 carrots, chopped into chunks
- 2 potatoes chopped into chunks
- 5 mini Portobella Mushrooms, chopped into chunks
- 1 onion ,diced
- 2½ cups brown rice, cooked
- 2 TBsp Olive Oil
- salt and pepper to taste
- Place turkey carcass and sliced onion in large soup pot, cover with cold water. Bring to a boil, lower heat, let simmer for a couple of hours, until all turkey has fallen off the bones.
- Drain turkey and broth in a colander with bowl or pot underneath to catch broth. Let turkey cool, remove bones, use fingers if not hot.
- In a sauce pan, add Olive Oil, over medium heat, add onions, carrots and mushrooms, saute until veggies are soft.
- Take drained broth and vegetables and turkey and simmer on medium heat until potatoes are tender, add rice, serve hot. Add salt and pepper to taste.
Linked up at these parties:
Hubs just loves pot roast. If we are at a restaurant and it is on the menu, he will order it.
I always thought it was so complicated to make and would be dried out. This recipe is far from being complicated and the meat is moist and tender.
The great thing is you can use your slow cooker and set it and forget it. Just wait until your family walks through the door, your house smells so great!
For this recipe you don’t want a very expensive cut of meat, let your slow cooker do all the work. Cooking it slowly breaks down the meat and makes it fall apart and juicy. I chose a Chuck Roast, it was on sale. But you can choose your favorite cut of meat.
Add veggies in the last 1 1/2 hours of cooking the pot roast. Serve over mashed potatoes.
- 3 pound Chuck Roast
- 1 envelope Lipton Onion Soup Mix
- 3 carrots sliced
- 3 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic
- 1 cup water
- Place beef pot roast in slow cooker and sprinkle with Lipton onion soup mix and garlic.Pour water over pot roast. Cook on low 8 to 10 hrs or until tender. Add carrots and celery during the last 1 1/2 hours. Take out pot roast and veggies, serve on platter. Reserve juices.
- For Gravy:
- In a small saucepan, add two tablespoons butter, melt, add 1 tbsp flour, stir until golden brown. add juices from roast, stir until thick. Pour over pot roast. Serve hot.
It is a cool Fall day and Baked Beans with bacon just sounds like the perfect comfort food, that along with some hot corn bread with lots of creamy butter!
Place beans in a large pot and cover with water and let them soak overnight. Throw away the ham flavoring packet, we are using nice thick bacon instead!
Easiest way to make crispy bacon: Preheat oven to 400 degrees, lay parchment paper or foil over baking sheet, lay out bacon in one layer. Bake for 10-15 minutes until crispy brown. Remove from oven, place bacon strips on paper towel to absorb oil. Place all ingredients in a Dutch Oven. Bake at 350 degrees for 1 1/2 – 2 hours or until beans are tender.
An excellent low budget meal for a whole family.
- 1 package 16 Beans ( discard ham flavor)
- 1 large Onion, chopped
- 3 carrots, chopped
- 1 pound bacon, baked at 400 degrees until crispy
- salt and pepper to taste
- Clean and pick out any debris or stones in beans in a colander.
- In a Large pot, cover beans with about 2 inches of water. Let soak overnight. Place all ingredients in a baking dish. Bake at 350 degrees for 1 1/2- 2 hours or until beans are tender.
What inspires me?
Is the recipe simple, is it difficult? Depending on how much time I set aside for a recipe, I usually head towards an easy recipe, especially if we have guests coming over. If I see a luscious dessert, I have to make it.
If I see juicy Beef with Vegetables Kabob, you betcha, I am going to try to make that! I saw the photograph from my friend, Cooking from a SAHM’s kabobs (AND DROOLED) and had been thinking about them for a while.
The photograph was shared on facebook again, that was it! I found all of the ingredients that I wanted to build on my kabob sticks. This is a creative outlet, that is fun and delicious, you be the master chef and decide what to build for your kabobs.
My choices FOR THE BEEF KABOBS.
Marinated Steak Tips
Pineapple, canned or fresh
RECIPE for Marinade:
1/2 C Soy Sauce
1/4 C BBQ Sauce
2 Tablespoons of Cherry Coke(or regular or skip it)
Sprinkle of Nutmeg
Sprinkle of Ginger
Sprinkle of Garlic Powder or minced Garlic
Directions for Marinade:
Put all these ingredients in a bowl and whisk.
Add your steak tips and marinade for 2 hours.
Wooden Sticks or Metal Skewers
Marinated Steak Tips
2 Orange Peppers
Soak your wooden sticks in water for about 2 hours or so.
Chop all your vegetables (plus pineapple) into chunks.
Stick Meat and Vegetables and pineapple on stick.
This is the order that I skewered for the kabobs: Meat, Onion, pepper, pineapple, mushroom, garlic, zucchini.
Repeat until all meat and vegetables are on the skewers.
Grill on a medium high flame, move kabobs to top rack to keep warm while cooking the rest of the kabobs.
Grill the meat to your liking.
SPREAD THE WORD AND SHARE MY RECIPES!
I love everything about summer, especially seeing what is growing my vegetable garden. My kale, basil, and tomatoes are explosive. We have had huge thunder showers, so I haven’t had to water much lately. My zucchini and squash blossoms are just coming out.
When my neighbor told me that he has lots of butternut squash blossoms and zucchini blossoms and would I like some, I couldn’t get my sandals on fast enough!
I decided to stuff them with Mozzarella, Parmesan Reggiano and Basil. You can actually stuff blossoms with any kind of cheese that you like, ricotta, goat, gruyere, or with meat or rice. I have had them many ways, all so delicious.
For 7 Blossoms, I grated about 1 cup of Mozzarella Cheese and added about a 1/4 cup of Parmesan Reggiano Cheese, I ripped up freshly picked basil leaves and stuffed the blossoms.
Dip stuffed blossoms in flour, then in egg, then again in flour
Fill skillet pan with about an inch of vegetable oil, carefully place stuffed blossoms in pan on medium high heat, saute until golden brown.
These are a delicious summer treat, a perfect appetizer with a cold glass of Chardonnay!
Stuffed Squash Blossoms
- 12 squash blossoms, stamen removed
- 8 oz mozzarella, grated
- 1/4 cup Parmesan Reggiano, grated
- 3 large basil leaves
- 1 cup flour
- 2 eggs
- Vegetable oil
- 1 tablespoons sea salt plus more for garnishing
- 1/2 tablespoon pepper
Wash squash blossoms. Take the stamen out from inside the blossom. Pat dry. In a small bowl, combine Mozzarella , Parmesan, and basil. Carefully fill the blossoms with the cheese mixture. Twist the top of the blossoms to close off, repeat with remaining blossoms.
Place the flour in a shallow bowl and add the pepper and salt, mix. Beat the eggs in a bowl and place next to the flour. Cover the squash blossoms in flour mixture, then in the egg wash and back in the flour, until very well coated. Repeat with remaining blossoms.
Pour oil into a rimmed frying pan, filling about 2-3 inches. Heat until hot but not smoking, about 350-380 degrees. Carefully fry blossoms in batches, until a nice golden brown color. Serve warm.
Recipe adapted from Epicurean Mom
Remember me? The one with the hubs who buys FIFTY POUNDS of potatoes for $7.00 ??? Yeah that’s me… I always have lots of teens coming in and out so I always double my recipes, or bake an extra couple potatoes. It comes in real handy if they are hungry or not. I made these delicious Twice Baked Potatoes with a couple extra baked potatoes. This recipe is for two people, but you can always double the recipe. Recipe is adapted by The Duchess of Fork….Isn’t that a great name for a blog??!!
Twice Baked Potatoes
2 medium baking potatoes
2 tbsp. butter, softened
1/4 cup sour cream
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
3/4 cup shredded cheddar cheese, divided
Preheat oven to 400 degrees. Scrub potatoes and dry completely.
Bake potatoes for 30 minutes. Remove from oven and prick each potato with a fork a few times. Return to oven and bake 30 more minutes.
Allow potatoes to cool long enough to handle. Cut the top of each potato off lengthwise. Remove flesh from top and bottom, leaving enough so that the skin holds up.
In a bowl, mash potato flesh with butter, sour cream, salt, pepper, garlic and 1/2 cup cheddar cheese. Stir until all ingredients are combined.
Press potato filling back into potato skins. Top with remaining cheese.
Lower oven temperature to 375 and bake for an additional 25-30 minutes.
Nine out out of ten times, hubs will order Clam Chowder when we eat at our favorite seafood restaurants. Delivered with their packages of oyster crackers, he is just happy as a clam, you are what you eat! Let The Feasty Begin, Debra Freeman, gifted me her wonderful cookbook. This was the first recipe that I flipped open to, I made this soup that evening. The recipe makes a lot of soup, which freezes well. My kids aren’t big seafood lovers, but they loved this soup and went back for seconds!
BEST CLAM CHOWDER
2 sticks unsalted butter
1 medium onion, finely diced
2 celery stalks trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
51 ounces cans chopped clams in juice (I used 1/2 chopped clam and 1/2 baby clams)
2 quarts half and half ( I used half and half and whole milk)
3-4 potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepperDirections
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Add juice from 2 cans of chopped clams (reserve clams), half and half and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Add corn starch to water , mix until dissolved. Add to soup pot, stirring well, stir frequently until soup has thickened. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.Yields: 5 Quarts
Transfer to an oven proof dish. Combine the topping ingredients and sprinkle all over the top of the dip.
Maine temperatures have been freezing! We are having a wind chill advisory and schools are cancelled. You know what makes me feel better after watching the snow fall and the ice storms?? A big bowl of Chili! This chili has a kick to it so I served it over pasta. It warms your bones after a big snowstorm!
Slow Cooker White Bean Chili
- Olive Oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 orange bell pepper, chopped
- 1 lb. ground beef, browned and drained
- 1 large can Peeled Plum Tomatoes, chopped
- 1 can Diced Tomatoes and Green Chiles
- 1 can Whole Green Chiles, chopped
- 1 can Cannellini Beans ( white kidney beans), rinsed and drained
- 1/2 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- 1/2 lb pasta cooked Al Dente
- In a saute pan over medium heat, add olive oil.
- Add onions, garlic and bell pepper, saute until soft and fragrant.
- Add ground beef, saute until brown, drain fat.
- Add vegetables and beef to crock pot, add rest of the ingredients.
- Set on Low for 7-8 hours or on High for 4-5 hours.
- Serve over pasta.
- Serves 8-10