Oh, I'm so doing this!!!
Friday, August 31, 2012
Potato Kielbasa Skillet Recipe
4 ServingsPrep/Total Time: 30 min.
Ingredients
- 1 pound red potatoes, cubed
- 3 tablespoons water
- 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 4 cups fresh baby spinach
- 5 bacon strips, cooked and crumbled
Directions
- Place potatoes and water in a microwave-safe dish. Cover and
- microwave on high for 4 minutes or until tender; drain.
- In a large skillet, saute kielbasa and onion in oil until onion is
- tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and
- potatoes are lightly browned.
- Combine the brown sugar, vinegar, mustard, thyme and pepper; stir
- into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for
- 2-3 minutes or until heated through. Add spinach and bacon; cook and
- stir until spinach is wilted. Yield: 4 servings.
© Taste of Home 2012
Thursday, August 30, 2012
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Burt and Ernie Jack-o-Lanterns
I can't believe it's getting to be the time of year when I start thinking about Halloween. It is my 2nd favorite holiday, Christmas being the first. I just love decorating our house and yard, thinking of costume ideas, and planning parties. I know my 2 year old would love these Sesame Street pumpkins.
Pull-Apart Bread
This is another version of the pull-apart bread I posted earlier. This one has different toppings, but looks just as good (minus the onions for me, of course). I haven't tried this one yet but it is definitely on my list. If you do, let me know what you think!
Ingredients:
Bloomin' Onion Bread
Ingredients:
1 unsliced loaf sourdough bread
12-16 ounces Monterrey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Instructions:
Preheat oven to 350 degrees.
Cut the bread lengthwise and width-wise without cutting
through the bottom crust. This can be a little tricky going the second way but
the bread is very forgiving.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Tuesday, August 28, 2012
Chcken Bundles
Chicken bundles are delicious dough pockets filled with cream cheese, sesame seeds and more. This recipe is crazy popular on Pinterest. I made them exactly as the recipe reads, and we loved it!
Ingredients for Chicken Bundles
Directions:Combine the above ingredients (minus the crescent rolls) and mix well.
Open two packages crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 8 rectangles.
Pinch the seams closed and pat each one out into a larger square.
Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.)
Repeat with all 8 rectangles. You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.
Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.
Ingredients for Chicken Bundles
- 4 oz. cream cheese, softened
- 1-13 oz. can chicken (or equivalent cooked chicken, rotisserie chicken, etc)
- 1 Tbs. sesame seeds
- 1/4 tsp. parsley
- 2 cans Pillsbury Crescent Rolls - leave in fridge until ready to use!
- 1 tsp garlic powder
- 1/2 tsp onion salt
Directions:Combine the above ingredients (minus the crescent rolls) and mix well.
Open two packages crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 8 rectangles.
Pinch the seams closed and pat each one out into a larger square.
Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.)
Repeat with all 8 rectangles. You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.
Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.
Are you ready for some FOOTBALL????
I never in a million years thought I would hear myself say this but...
I'm ready for football season!!!!!
I really had a blast last year going to all of the Clemson home games. At first, I'll admit I just did it because it was an opportunity to spend some time with my husband. We don't get a lot of "couple" time with two kids and busy schedules, so I figured we could have at least have Saturdays just for the two of us...and 80,000 screaming football fans. But even though it was just supposed to be about my husband, I found myself really enjoying the games. I loved the atmosphere. I loved the tailgating. And I learned a lot about football, too! So now, I'm ready!
Monday, August 27, 2012
Chinese Chop Salad
What says summer better than a salad?
I have to admit, salad is one of my favorite foods. I don't have a favorite kind, or a favorite dressing. I love them all. This one is great because of the crunch of the almonds and ramen noodles.
Ingredients:
1 romaine heart, chopped
2 cups shredded cabbage {I used the store bought coleslaw mix}
1 cup shredded carrot
1 red bell pepper, chopped
3 green onions, sliced
1/2 bunch cilantro, chopped
1 1/2 cups bean sprouts
8 oz. drained mandarin oranges {about 1 cup}
1/2 cup toasted almonds
1 package ramen, broken apart
for the dressing-
2 cloves garlic, finely minced
1 tablespoon ginger, finely minced
3 tablespoons soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons white wine vinegar (or plain white vinegar would work too)
1/4 cup canola oil
salt
pepper
OR 2/3 cup prepared sesame ginger dressing
Directions:
Stir all ingredients together for dressing in a small bowl. Set aside.
In a large bowl, combine all ingredients for salad and toss with dressing. Top with more almonds and ramen if desired and serve immediately.
http://www.laurenslatest.com/chinese-chop-salad/
I'm baaaack.....again!
Wow! I can't believe my summer vacation is over and I'm back at work, filling young minds with literature and correct grammar.
I know summer is not officially over yet and Lord knows it's still sweltering hot outside most days. For me, though, once I go back to school, summer might as well be over.
I had a great vacation. We went to the beach a few times, has some pool parties, took a few laps around the lake on the pontoon, and grilled quite a few burgers. It was great being able to sleep a little later (though my two year old made sure it wasn't too much later) and laze around by the pool all day. I really enjoyed being to spend so much time with my two children, though. That is what I most look forward too and what I most miss.
I know summer is not officially over yet and Lord knows it's still sweltering hot outside most days. For me, though, once I go back to school, summer might as well be over.
I had a great vacation. We went to the beach a few times, has some pool parties, took a few laps around the lake on the pontoon, and grilled quite a few burgers. It was great being able to sleep a little later (though my two year old made sure it wasn't too much later) and laze around by the pool all day. I really enjoyed being to spend so much time with my two children, though. That is what I most look forward too and what I most miss.
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