Saturday, December 7, 2013

December 2013 Menu

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!

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

Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits from Fine Cooking chosen by Kerry at The Woman at the Well

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.

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!

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!

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.

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!

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!

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

Skinny Tuna Cakes

Skinny Tuna Cakes from SkinnyMom.com chosen by Kristin at Life is So-Kool

Easy Blueberry Pie

Easy Blueberry Pie from SidetrackedMom.net chosen by Kristin at Life is So-Kool

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!

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

Pork Chops with Garlic and Wine

Pork Chops with Garlic and Wine from The Pioneer Woman blog

Buttermilk Pie

Buttermilk Pie from The Hominy Grill Recipes

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
Directions:

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

Country Quiche

Country Quiche from Home Cooking with Trisha Yearwood chosen by Jennifer at Redheads Plus One

Hot Corn Dip

Hot Corn Dip from Home Cooking with Trisha Yearwood chosen by Jennifer at Redheads Plus One

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!

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.

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!

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.

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.

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.



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!

Easy Pasta Carbonara

Easy Pasta Carbonara from The Pampered Chef chosen by Katie at Come Hell or High Waters