Sweet treats for all of those December holiday parties from a couple of our regular contributors!
1. Insanely Delicious Turtle Cookies from www.thekitchenismyplayground.com chosen by Kerry at Woman at the Well
2. Secret Ingredient Christmas Cookies from www.kevinandamanda.com chosen by Kerry at Woman at the Well
3. Baked Feta and Peach Phyllo Cups from www.health.com chosen by Kerry at Woman at the Well
4. Black-Bottom Cranberry Cream Pie from www.pillsbury.com chosen by Catherine at Bailey Dailies
Just make what you can, when you can, during the month and then link
your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
Saturday, December 7, 2013
Insanely Delicious Turtle Cookies
Insanely Delicious Turtle Cookies from www.thekitchenismyplayground.com chosen by Kerry at Woman at the Well
Secret Ingredient Christmas Cookies
Secret Ingredient Christmas Cookies from www.kevinandamanda.com chosen by Kerry at Woman at the Well
Baked Feta and Peach Phyllo Cups
Baked Feta and Peach Phyllo Cups from www.health.com chosen by Kerry at Woman at the Well
Black-Bottom Cranberry Cream Pie
Black-Bottom Cranberry Cream Pie from www.pillsbury.com chosen by Catherine at Bailey Dailies
Friday, November 8, 2013
Salted Caramel-Pecan Bars
Salted Caramel-Pecan Bars from Southern Living chosen by Kerry at The Woman at the Well
Pepper-Jelly Glazed Carrots
Pepper-Jelly Glazed Carrots from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
Crispy Chicken-Broccoli Casserole
Crispy Chicken-Broccoli Casserole from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
2 (6-ounce) packages long-grain and wild rice mix
1 small onion, chopped
3 tablespoons melted butter, divided
2 cups chopped cooked chicken
1 (10-ounce) box frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup lemon juice
3/4 teaspoon salt
2 cups crushed cornflakes cereal
1. Reserve seasoning packets from wild rice mix for another use. Prepare rice according to package directions.
2. Saute chopped onion in a Dutch oven in 1 tablespoon melted butter over medium-high heat for 8 minutes or until onion is tender.
3. Add rice, chicken, and next 6 ingredients to Dutch oven; stir until blended. Spoon into a lightly greased 13x9-inch baking dish or disposable aluminum pan. Toss together cornflakes and remaining 2 tablespoons melted butter. Sprinkle cornflake mixture evenly over casserole.
4. Bake, covered with aluminum foil, at 350 degrees for 30 minutes. Remove foil, and bake 8 more minutes or until golden and bubbly.
2 (6-ounce) packages long-grain and wild rice mix
1 small onion, chopped
3 tablespoons melted butter, divided
2 cups chopped cooked chicken
1 (10-ounce) box frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup lemon juice
3/4 teaspoon salt
2 cups crushed cornflakes cereal
1. Reserve seasoning packets from wild rice mix for another use. Prepare rice according to package directions.
2. Saute chopped onion in a Dutch oven in 1 tablespoon melted butter over medium-high heat for 8 minutes or until onion is tender.
3. Add rice, chicken, and next 6 ingredients to Dutch oven; stir until blended. Spoon into a lightly greased 13x9-inch baking dish or disposable aluminum pan. Toss together cornflakes and remaining 2 tablespoons melted butter. Sprinkle cornflake mixture evenly over casserole.
4. Bake, covered with aluminum foil, at 350 degrees for 30 minutes. Remove foil, and bake 8 more minutes or until golden and bubbly.
November 2013 Menu
1. Creole Beef Grillades and Cheese Grits from Fine Cooking chosen by Kerry at The Woman at the Well
2. Salted Caramel-Pecan Bars from Southern Living chosen by Kerry at The Woman at the Well
3. Crispy Chicken-Broccoli Casserole from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
4. Pepper-Jelly Glazed Carrots from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. Salted Caramel-Pecan Bars from Southern Living chosen by Kerry at The Woman at the Well
3. Crispy Chicken-Broccoli Casserole from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
4. Pepper-Jelly Glazed Carrots from The Best of Southern Living Cookbook chosen by Jennifer at Come Rain or Come Shine
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
Monday, September 30, 2013
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies from The Corner Kitchen chosen by Kristin at Life is So-Kool
Creamy Tomato Tortellini Soup
Creamy Tomato Tortellini Soup from www.keyingredient.com chosen by Kristin at Life is So-Kool
French Silk Pie
French Silk Pie from the Pioneer Woman blog chosen by Katie at Come Hell or High Waters
Turkey, Mushroom, and Spinach Lasagna
Turkey, Mushroom, and Spinach Lasagna from See Aimee Cook chosen by Catherine at Bailey Dailies
October 2013 Menu
1. Turkey, Mushroom, and Spinach Lasagna from See Aimee Cook chosen by Catherine at Bailey Dailies
2. French Silk Pie from the Pioneer Woman blog chosen by Katie at Come Hell or High Waters
3. Creamy Tomato Tortellini Soup from www.keyingredient.com chosen by Kristin at Life is So-Kool
4. Pumpkin Whoopie Pies from The Corner Kitchen chosen by Kristin at Life is So-Kool
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. French Silk Pie from the Pioneer Woman blog chosen by Katie at Come Hell or High Waters
3. Creamy Tomato Tortellini Soup from www.keyingredient.com chosen by Kristin at Life is So-Kool
4. Pumpkin Whoopie Pies from The Corner Kitchen chosen by Kristin at Life is So-Kool
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
Sunday, September 1, 2013
Lizzie's Strawberry Cupcakes
Lizzie's Strawberry Cupcakes from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
Jack's Brunswick Stew
Jack's Brunswick Stew from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
Jo Jo Potatoes
Jo Jo Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine
3 medium russet potatoes (about 8 ounces each), scrubbed
5 tablespoons vegetable oil
2/3 cup panko bread crumbs
2/3 cup grated Parmesan cheese
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Cut each potato lengthwise into 6 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain potatoes well. Return potatoes to bowl, add 3 tablespoons oil, and stir until potatoes are coated with starchy film, about 1 minute.
2. Combine panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish. Dredge one-quarter of potatoes in panko mixture, pressing gently to adhere. Transfer to platter and repeat with remaining potatoes. Let sit 15 minutes.
3. Remove hot baking sheet from oven and brush with remaining oil. Arrange potatoes, cut side down, in single layer. Bake, flipping halfway through cooking, until crisp and golden brown, 25 to 30 minutes. Serve.
Serves 4 to 6.
3 medium russet potatoes (about 8 ounces each), scrubbed
5 tablespoons vegetable oil
2/3 cup panko bread crumbs
2/3 cup grated Parmesan cheese
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Cut each potato lengthwise into 6 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain potatoes well. Return potatoes to bowl, add 3 tablespoons oil, and stir until potatoes are coated with starchy film, about 1 minute.
2. Combine panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish. Dredge one-quarter of potatoes in panko mixture, pressing gently to adhere. Transfer to platter and repeat with remaining potatoes. Let sit 15 minutes.
3. Remove hot baking sheet from oven and brush with remaining oil. Arrange potatoes, cut side down, in single layer. Bake, flipping halfway through cooking, until crisp and golden brown, 25 to 30 minutes. Serve.
Serves 4 to 6.
Skillet Rosemary Chicken
Skillet Rosemary Chicken from Food Network Magazine chosen by Jennifer at Come Rain or Come Shine
September 2013 Menu
1. Skillet Rosemary Chicken from Food Network Magazine chosen by Jennifer at Come Rain or Come Shine
2. Jo Jo Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine
3. Jack's Brunswick Stew from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
4. Lizzie's Strawberry Cupcakes from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. Jo Jo Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine
3. Jack's Brunswick Stew from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
4. Lizzie's Strawberry Cupcakes from Trisha Yearwood's Southern Kitchen chosen by Jennifer at Redheads Plus One
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
Thursday, August 1, 2013
August 2013 Menu
1. Provencal Cherry Tomato Gratin from Ina Garten's Foolproof chosen by Kerry at Woman at the Well (recipe posted here)
2. Overnight Oven-Baked French Toast from Southern Living chosen by Kerry at Woman at the Well
3. Skinny Tuna Cakes from SkinnyMom.com chosen by Kristin at Life is So-Kool
4. Easy Blueberry Pie from SidetrackedMom.net chosen by Kristin at Life is So-Kool
5. Caramel Smores Cups from Betty Crocker chosen by Katie at Come Hell or High Waters
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. Overnight Oven-Baked French Toast from Southern Living chosen by Kerry at Woman at the Well
3. Skinny Tuna Cakes from SkinnyMom.com chosen by Kristin at Life is So-Kool
4. Easy Blueberry Pie from SidetrackedMom.net chosen by Kristin at Life is So-Kool
5. Caramel Smores Cups from Betty Crocker chosen by Katie at Come Hell or High Waters
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
Provencal Cherry Tomato Gratin
Provencal Cherry Tomato Gratin from Ina Garten's Foolproof chosen by Kerry at Woman at the Well (recipe posted here)
Overnight Oven-Baked French Toast
Overnight Oven-Baked French Toast from Southern Living chosen by Kerry at Woman at the Well
Caramel Smores Cups
Caramel Smores Cups from Betty Crocker chosen by Katie at Come Hell or High Waters
Monday, July 1, 2013
July 2013 Menu
1. Thai-Style Tuna Burgers from Better Homes and Gardens chosen by Sarah C.
2. Pork Chops with Garlic and Wine from The Pioneer Woman blog
3. Buttermilk Pie from The Hominy Grill Recipes
Bonus Recipe: White Cheddar-Chive Pimiento Cheese from Southern Living
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. Pork Chops with Garlic and Wine from The Pioneer Woman blog
3. Buttermilk Pie from The Hominy Grill Recipes
Bonus Recipe: White Cheddar-Chive Pimiento Cheese from Southern Living
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
Thai-Style Tuna Burgers
Thai-Style Tuna Burgers from Better Homes and Gardens chosen by Sarah C.
Ingredients
- 1/3 cup mayonnaise with olive oil
- 2 teaspoons grated fresh ginger
- 2 eggs, beaten
- 1 cup panko (Japanese-style bread crumbs)
- 1 tablespoon fish sauce
- 1 teaspoon Asian chili sauce (Sriracha sauce)
- 2 5 ounce canswild albacore tuna or solid white albacore tuna in water*
- 1/4 cup very thinly sliced celery
- 1/4 cup chopped green onions
- 2 small ciabatta buns, halved and toasted
- 1/3 cup pea shoots or micro greens
- 2 miniature sweet peppers, thinly sliced
Directions
1.
Preheat oven to 450 degrees F. In a small bowl
combine mayonnaise and ginger; transfer 2 Tbsp. to a large bowl. Cover
remaining mayonnaise mixture and chill. To the same large bowl add eggs,
panko, fish sauce, and Asian chili sauce. Flake tuna and add to bowl.
Add celery and green onion and stir. Let stand 10 minutes. With wet
hands, shake tuna mixture into four 3/4-inch-thick patties.
2.
Place tuna patties on a greased baking sheet. Bake 10 minutes or until done (160 degrees F).
3.
To serve, spread ciabatta halves with remaining
mayonnaise mixture. Add a tuna patty to bottom half of each bun, bottom
side up. Top with pea shoots or micro-greens, thinly sliced peppers, and
top buns. Makes 4 servings.
White Cheddar-Chive Pimiento Cheese
Bonus Recipe: White Cheddar-Chive Pimiento Cheese from Southern Living
Buttermilk Pie
Buttermilk Pie from The Hominy Grill Recipes
Ingredients:
1. Preheat oven to 350 degrees. In a medium bowl, combine butter and sugar until sugar is completely incorporated. Add egg yolks and mix well to combine. Add flour, lemon juice, nutmeg, and salt. With the mixer running, slowly add buttermilk. Mix well and set aside.
2. In another bowl, whip egg whites until they form soft peaks. Pour a small amount of the buttermilk mixture into the whites. Fold gently to combine. Gently fold egg white mixture into remaining buttermilk mixture until just combined. Pour custard into baked pie shell.
3. Bake in the middle of the oven until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes. Cool on a rack and serve warm or at room temperature.
Ingredients:
- 6 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs, separated
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 baked 9-inch deep-dish pie shell
1. Preheat oven to 350 degrees. In a medium bowl, combine butter and sugar until sugar is completely incorporated. Add egg yolks and mix well to combine. Add flour, lemon juice, nutmeg, and salt. With the mixer running, slowly add buttermilk. Mix well and set aside.
2. In another bowl, whip egg whites until they form soft peaks. Pour a small amount of the buttermilk mixture into the whites. Fold gently to combine. Gently fold egg white mixture into remaining buttermilk mixture until just combined. Pour custard into baked pie shell.
3. Bake in the middle of the oven until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes. Cool on a rack and serve warm or at room temperature.
Saturday, June 1, 2013
Banana Pudding
Bonus Recipe: Banana Pudding - try this one from Alton Brown, this one from Paula Deen, or share your family's favorite!
Brown Rice Greek Salad
Brown Rice Greek Salad from thelemonbowl.com chosen by Catherine at Bailey Dailies
June 2013 Menu
1. Hot Corn Dip from Home Cooking with Trisha Yearwood chosen by Jennifer at Redheads Plus One
2. Country Quiche from Home Cooking with Trisha Yearwood chosen by Jennifer at Redheads Plus One
3. Brown Rice Greek Salad from thelemonbowl.com chosen by Catherine at Bailey Dailies
Bonus Recipe: Banana Pudding - try this one from Alton Brown, this one from Paula Deen, or share your family's favorite!
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. Country Quiche from Home Cooking with Trisha Yearwood chosen by Jennifer at Redheads Plus One
3. Brown Rice Greek Salad from thelemonbowl.com chosen by Catherine at Bailey Dailies
Bonus Recipe: Banana Pudding - try this one from Alton Brown, this one from Paula Deen, or share your family's favorite!
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
Tuesday, April 30, 2013
Pan-Roasted Chicken with Cheesy-Herb Mashed Potatoes
Pan-Roasted Chicken with Cheesy-Herb Mashed Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine
2 lbs small red potatoes, scrubbed and cut into 1-inch pieces
1 1/4 cups low-sodium chicken broth
1 (5-ounce) package Boursin cheese
1/4 cup minced fresh chives
4 (1/2 oz.) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tbsp. vegetable oil
1 shallot, minced
1/4 cup dry white wine
Microwave potatoes and 1/2 cup broth in large covered bowl until potatoes are tender, 10-12 minutes. Add 1/3 cup Boursin and 2 tablespoons chives and, using potato masher, mash mixture.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 5 to 10 minutes. Reduce heat to medium, cover, and cook until meat registered 160 degrees, 12 to 15 minutes. Transfer chicken to platter and tent loosely with foil.
Pour off all but 1 tablespoon fat from skillet. Add shallot and cook until softened, about 1 minute. Add remaining 3/4 cup broth, wine, and any accumulated chicken juices and simmer until slightly thickened, about 3 minutes.
Off heat, whisk in remaining 2 tablespoons Boursin and remaining 2 tablespoons chives. Season with salt and pepper to taste. Pour sauce over chicken and serve with potatoes.
2 lbs small red potatoes, scrubbed and cut into 1-inch pieces
1 1/4 cups low-sodium chicken broth
1 (5-ounce) package Boursin cheese
1/4 cup minced fresh chives
4 (1/2 oz.) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tbsp. vegetable oil
1 shallot, minced
1/4 cup dry white wine
Microwave potatoes and 1/2 cup broth in large covered bowl until potatoes are tender, 10-12 minutes. Add 1/3 cup Boursin and 2 tablespoons chives and, using potato masher, mash mixture.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 5 to 10 minutes. Reduce heat to medium, cover, and cook until meat registered 160 degrees, 12 to 15 minutes. Transfer chicken to platter and tent loosely with foil.
Pour off all but 1 tablespoon fat from skillet. Add shallot and cook until softened, about 1 minute. Add remaining 3/4 cup broth, wine, and any accumulated chicken juices and simmer until slightly thickened, about 3 minutes.
Off heat, whisk in remaining 2 tablespoons Boursin and remaining 2 tablespoons chives. Season with salt and pepper to taste. Pour sauce over chicken and serve with potatoes.
May 2013 Menu
1. Baja Chicken and Slaw Sliders from Taste of Home chosen by Kerry at Woman at the Well
2. Easy Chocolate Homemade Ice Cream from Trains and Tutus (via Pinterest) chosen by Kerry at Woman at the Well
3. Homemade Granola Bars from the Barefoot Contessa chosen by Amanda at The Miss Miss Journal
4. Pan-Roasted Chicken with Cheesy-Herb Mashed Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
2. Easy Chocolate Homemade Ice Cream from Trains and Tutus (via Pinterest) chosen by Kerry at Woman at the Well
3. Homemade Granola Bars from the Barefoot Contessa chosen by Amanda at The Miss Miss Journal
4. Pan-Roasted Chicken with Cheesy-Herb Mashed Potatoes from Cook's Country chosen by Jennifer at Come Rain or Come Shine
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
Monday, April 29, 2013
Easy Chocolate Homemade Ice Cream
Easy Chocolate Homemade Ice Cream from Trains and Tutus (via Pinterest) chosen by Kerry at Woman at the Well
Homemade Granola Bars
Homemade Granola Bars from the Barefoot Contessa chosen by Amanda at The Miss Miss Journal
Baja Chicken & Slaw Sliders
Baja Chicken and Slaw Sliders from Taste of Home chosen by Kerry at Woman at the Well
Monday, April 1, 2013
Haricots Verts a la Provencale
Bonus Recipe: Haricots Verts a la Provencale from Julia Child's Mastering the Art of French Cooking
Balsamic Vinegar Chicken with Fresh Tomatoes
Balsamic Vinegar Chicken with Fresh Tomatoes from www.daydreamkitchen.com chosen by Kristin at Life is So-Kool
Homemade Nutter Butters
Homemade Nutter Butters from www.remodelaholic.com chosen by Kristin at Life is So-Kool
Mini Mediterranean Turkey Meatloaves
Mini Mediterranean Turkey Meatloaves from the Iowa Girl Eats chosen by Catherine at Bailey Dailies
April 2013 Menu
1. Mini Mediterranean Turkey Meatloaves from the Iowa Girl Eats chosen by Catherine at Bailey Dailies
2. Homemade Nutter Butters from www.remodelaholic.com chosen by Kristin at Life is So-Kool
3. Balsamic Vinegar Chicken with Fresh Tomatoes from www.daydreamkitchen.com chosen by Kristin at Life is So-Kool
Bonus Recipe: Haricots Verts a la Provencale from Julia Child's Mastering the Art of French Cooking
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
2. Homemade Nutter Butters from www.remodelaholic.com chosen by Kristin at Life is So-Kool
3. Balsamic Vinegar Chicken with Fresh Tomatoes from www.daydreamkitchen.com chosen by Kristin at Life is So-Kool
Bonus Recipe: Haricots Verts a la Provencale from Julia Child's Mastering the Art of French Cooking
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Friday, March 1, 2013
Hot Fudge Pie
Hot Fudge Pie from the Island Eat blog via Pinterest chosen by Jennifer at Redheads Plus One
Queso Blanco Dip
Queso Blanco Dip from the Seeded at the Table blog via Pinterest "chosen" by Jenny at The Hughes News
Roasted Broccoli with Buttered Walnuts
Roasted Broccoli with Buttered Walnuts from The Best of Southern Living Cookbook (pg. 249) chosen by Phillip at Come Rain or Come Shine
3 lbs. fresh broccoli (about 2 bunches)
1/3 cup olive oil
1 tsp. salt
1/2 tsp. pepper
1 cup walnut halves
3 tbsp. butter, melted
1 lemon, halved
1. Cut broccoli into 3-inch lengths; cut thick pieces in half lengthwise. Place in a roasting pan, and drizzle with olive oil; toss to coat well. Sprinkle with salt and pepper. Roast at 500 degrees for 14 minutes, stirring once after 8 minutes.
2. Meanwhile, toast walnuts in melted butter in a skillet over medium-high heat 5 minutes or until fragrant.
3. Spoon broccoli into a serving bowl. Squeeze cut lemon over broccoli, tossing well. Stir in walnuts and butter.
3 lbs. fresh broccoli (about 2 bunches)
1/3 cup olive oil
1 tsp. salt
1/2 tsp. pepper
1 cup walnut halves
3 tbsp. butter, melted
1 lemon, halved
1. Cut broccoli into 3-inch lengths; cut thick pieces in half lengthwise. Place in a roasting pan, and drizzle with olive oil; toss to coat well. Sprinkle with salt and pepper. Roast at 500 degrees for 14 minutes, stirring once after 8 minutes.
2. Meanwhile, toast walnuts in melted butter in a skillet over medium-high heat 5 minutes or until fragrant.
3. Spoon broccoli into a serving bowl. Squeeze cut lemon over broccoli, tossing well. Stir in walnuts and butter.
Crockpot Cheese Tortellini
Crockpot Cheese Tortellini from the Little Fellows blog chosen by Amanda at The Miss Miss Journal
March 2013 Menu
1. Crockpot Cheese Tortellini from the Little Fellows blog chosen by Amanda at The Miss Miss Journal
2. Roasted Broccoli with Buttered Walnuts from The Best of Southern Living Cookbook (pg. 249) chosen by Phillip at Come Rain or Come Shine
3. Queso Blanco Dip from the Seeded at the Table blog via Pinterest "chosen" by Jenny at The Hughes News
4. Hot Fudge Pie from the Island Eat blog via Pinterest chosen by Jennifer at Redheads Plus One
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
2. Roasted Broccoli with Buttered Walnuts from The Best of Southern Living Cookbook (pg. 249) chosen by Phillip at Come Rain or Come Shine
3. Queso Blanco Dip from the Seeded at the Table blog via Pinterest "chosen" by Jenny at The Hughes News
4. Hot Fudge Pie from the Island Eat blog via Pinterest chosen by Jennifer at Redheads Plus One
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Thursday, January 31, 2013
February 2013 Menu
For February:
1. Easy Pasta Carbonara from The Pampered Chef chosen by Katie at Come Hell or High Waters
2. Delicious Healthy Pizza from www.bodyrock.tv via Pinterest chosen by Kristin at Life is So-Kool
3. Chicken Lettuce Wraps Y'all from www.southernplate.com chosen by Kerry at The Woman at the Well
Valentine's Bonus: Chocolate Raspberry Cobbler from www.bettycrocker.com
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
1. Easy Pasta Carbonara from The Pampered Chef chosen by Katie at Come Hell or High Waters
2. Delicious Healthy Pizza from www.bodyrock.tv via Pinterest chosen by Kristin at Life is So-Kool
3. Chicken Lettuce Wraps Y'all from www.southernplate.com chosen by Kerry at The Woman at the Well
Valentine's Bonus: Chocolate Raspberry Cobbler from www.bettycrocker.com
Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.
Happy cooking!
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