Posts Tagged ‘family meals’
today is the first official day of Autumn but by now you’ve noticed that the blogs are filled with great recipes and awesome looking foods for Fall. Autumn is the season for hibernating indoors and cooking meals in anticipation of the cold winter winds and upcoming holidays. I am always looking for quick and easy family meals and now with Malik in college those with smaller portions.
The Pocket Sous Chef, “Da Vinci’s Guide To Cooking For 1+1” is a cookbook written for small families, singles, newlyweds, students and professionals in mind. This easy to follow cookbook is jam packed with a variety of recipes as well as useful tips and guides. There are over 60 recipes with colorful images and an accessory list, shopping tips and conversion charts.
The Pocket Sous Chef would also be a great gift for the foodie in your life or for new brides, parents with kids in college, as well as home cooks looking for new recipes. In celebration of Da Vinci’s upcoming launch, you now have an opportunity to pre-order a SIGNED copy of The Pocket Sous Chef and 3 lucky fans will have a chance to WIN a “The Pocket Sous Chef Prize Pack”. Also, everyone who signs up for the newsletter during the giveaway period will receive a FREE $5 coupon to be used for the purchase of a Cookbook, a Limited Edition Apron or Sassy Wine Glasses.
Win A $100 & More for The Pocket Sous Chef’s Site Launch Giveaway!
The Pocket Sous Chef Launch Giveaway
• 3 Prizes Available; Grand Prize: $100 Amazon gift card + $20 The Pocket Sous Chef e-gift., 2nd Prize: $50 Amazon gift card + $20 The Pocket Sous Chef e-gift., 3rd Prize: $50 Amazon gift card + $10 The Pocket Sous Chef e-gift.
• Open to US & Canada.
• Winners will be chosen at random through Gleam.
• Giveaway ends October 17th at 11:59pm ET.
• Winners will be notified via email or Twitter DM.
• Each winner will have 48 hours to respond before a new winner is chosen.
• Must be 18 years or older to enter.
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About The Author
Da Vinci is a lifestyle blogger and author who works to “Entertain – Educate – Empower” her audience. With her desire to help people and passion for food Da Vinci hopes to enrich the lives of her fellow home cooks while letting everyone know you can cook and be fabulous. For more information, please visit www.pocketsouschef.com or www.yourlifeafter25.com. Follow Da Vinci on Twitter, Facebook, Pinterest and Instagram@PocketSousChef.
Disclosure: this post contains affiliate links, for which I receive small compensation if you place an order through the The Pocket Sous Chef link.
Stay Blessed ~ No Stress in 2014!
Hello friends and Happy Fri-Yay!
The weekend is here and the weather is great so put away those take-out menus and fire up the grill.
Tonight try making a Black and Blue Burger!
I made these during the Labor Day holiday weekend and they were so simple to make. You can use either Blue or Goat Cheese to jazz up an ordinary burger.
There were only a few ingredients I needed to create these delicious burgers.
Ground Beef or Ground Chicken or Turkey
Blue Cheese Crumbles
Fresh Sweet Peppers sliced
Mix the ground beef, egg and packet of Lipton Recipe Secrets in a medium bowl. I usually wear plastic gloves because I hate having meat under my nails, but make sure to wash your hands after handling raw meat even if using gloves.
Separate meat into 2 equal portions, and use just enough to make the number of patties required. With your thumb make a dimple in the middle of each patty. Sprinkled on a few pieces of Blue Cheese Crumbles then top with a slice of pepper.
Use the other half of beef to cover each patty, pinch the sides to ensure cheese crumbles are covered.
Fire up the grill and cook patties for approximately 8 mins on each side or until thoroughly done reaching an internal temperature of at least 160 F.
BTW, I left mine on the grill too long and burned them, hence the title “BLACK and Blue”, so keep an eye on them.
While the burgers are cooking, “dress your buns”. I like mine lightly toasted with raw onions, sliced tomatoes, ketchup and pickles!
My men and I all love cheese so you know this is the only way I make burgers on the grill or on top of the stove!
Stay Blessed ~ No Stress in 2014
Hello friends, I hope all is well in your world.
For the past several weeks, Route 495 in Wilmington has been shutdown and this has added an additional 30 minutes to my daily commute. Now that I am getting home later, I’m trying to come up with fast and easy dinner recipes.
I found one online for a Chicken Tamale Skillet Pie, but changed it up a bit to use what I already had in the kitchen.
What I Used:
1 package of Ground Turkey
1 can of cream style corn
1 can Ro*Tel Diced Tomatoes
1 Can of Crescent Rolls
1/2 tsp ground cumin
Pre-heat the oven to 350 degrees. In a cast-iron skillet brown the ground turkey on medium high heat for 10 minutes or until brown. Add a can of Cream Style Corn, a can of Ro*Tel tomatoes and ground cumin.
Cook for 3 minutes or until thoroughly heated, remove from heat, add a few sweet peppers then top with cheese.
Cover with crescent rolls and put into oven to bake for approximately 20 minutes or until dough is golden brown.
Remove from oven and let sit for 5 minutes before serving.
This was a great meal and my men loved it, the next time I am going to use shredded chicken.
Do you have any quick and easy dinner recipes that you can share?
Stay Blessed ~ No Stress in 2014!
Hello friends and Happy Fri-Yay! A few weeks ago before the summer heat began to sizzle I made Fajitas with Perdue Chicken Breasts. This easy breezy recipe was not only fun to make but filling enough for hubby and my mini men.
The ingredients used are staples that I normally have in the pantry and refrigerator because Mexican food is quite popular in our home.
2 tbls vegetable oil – divided
McCormick Fajita Seasoning and 1/4 cup water
Shredded Mexican (Taco) Cheese
1 medium Onion – fresh or frozen – sliced
Peppers – fresh or frozen – sliced
Whole Wheat Tortillas
Fresh Spinach leaves
Tomato – sliced
I also like to keep packages of frozen peppers and onions because they are perfect for recipes such as this as well as add-in’s for Crock Pot meals. I used a mixture of both fresh and frozen onions for the Fajitas.
Heat 1 tablespoon of the vegetable oil in large skillet on medium-high heat. Add chicken strips, stir and cook for 3 minutes or until lightly browned.
Remove chicken from skillet and add remaining 1 tablespoon oil in same skillet. Add onion and peppers; cook and stir 3 to 5 minutes. Return chicken to skillet, add water and Seasoning Mix; cook and stir 3 minutes or until heated through.
Spoon chicken/onions/peppers onto warm tortillas, add any options, if desired.
What is your favorite chicken dish?
To become a member of The Perdue Crew and receive more delicious recipes, chances to win prizes and money saving coupons click on the pic!
Stay Blessed ~ No Stress in 2014!
Disclosure: This is a sponsored post for Jennie-O.com for which I received compensation, all opinions are 100% my own.
Hello Friends and Happy Fri-Yay!
As a family we don’t eat pork nor a lot of red meat so most of the time my meals are made with either chicken or turkey. Before becoming a member of the JENNIE-O Switch Circle, I had always purchased Jennie-O bacon and breakfast sausage which my son loves and I use the ground turkey in my lasagna and tacos.
This partnership is perfect because now when I receive coupons and merchandise from Jennie-O, it gives me an opportunity to try new recipes and then share them with you.
Today’s Friday Foodie Feature is
Spinach & Feta Cheese Frittatas with Turkey Bacon
- 1 package #JennieO Turkey Bacon
- 7 eggs
- 1 cup fresh spinach chopped
- 1/2 cup onions chopped
- 1/3 cup Feta Cheese
- 1/3 cup milk
- pepper to taste
- cooking spray
Preheat oven to 350 degrees. Spray cold skillet with cooking spray then prepare JennieO Turkey bacon according to package instructions and set aside.
Rinse and remove stems from spinach leaves, chop them and 1/2 of the onion into bite size pieces
Saute both in same skillet used to cook bacon until spinach is wilted
Whip eggs, feta cheese, milk and pepper before adding spinach, onions and bacon. Cut bacon into bite size pieces, I use kitchen shears to make the job easier.
Because we drink Ricemilk I recently starting cooking with it, and find that foods tastes just as good if not better than when made with whole milk.
Spray muffin pan with cooking spray to prevent sticking then pour or spoon mixture into each cup approximately 2/3 full.
Bake 20 minutes, then watch out because they smell wonderful and my son couldn’t wait to try them!
Grab a cup of coffee or tea then sit back, relax to enjoy a leisurely breakfast or an afternoon snack.
What I like about this recipe is that I can make the Frittatas the night before, then hubby and the boys can warm them up the next morning in the toaster oven.
How about you, have you tried #JennieO turkey products or would you make the @SwitchToTurkey?
Jennie-O has offered to send $20.00 worth of coupons to one of my lucky readers! Just click JennieO.com and check out their product line, then come back and leave a comment telling us what Jennie-O Turkey product you would like to try and how you would prepare it?
1 winner (US only) will be randomly chosen by me, the contest ends next Friday, April 18th at Midnight
Have a fantastical Friday ~ See ya back here at 6:00 p.m. for the #WWDParty!
THE WINNER IS TERRI D. – CONGRATULATIONS!!!
Hello Friends and Happy Fri-Yay!
This week’s Foodie Feature is Slow Cooked Oxtail Stew
Oxtails or tails of cattle is a very popular dish in *South Africa and this bony, gelatin-rich meat is usually slow-cooked. In our Delaware home as soon as the weather cools Oxtails are definitely on the menu-of-must-haves and this is how I slow cook mine.
Unfortunately the cost of Oxtails in the grocery stores can be outrageous which is why I stalk Dutch Country Farmer’s Market to get them!
- Oxtails 6-8 pieces
- Vegetable Broth
- Ground Ginger
- Brown Sugar
- Vegetables: Onions/Celery/Parsley/Carrots
- Canned or Fresh Tomatoes – optional
- Garlic fresh or minced
- Oxtail Seasoning
- Dry Beans or Lentils
- Olive Oil
Put Oxtails into a plastic bag and pour in enough flour to coat, adding as little or as much of the Oxtail Seasoning, Ground Ginger and Brown Sugar according to your tastes. Seal bag and rub all dry ingredients onto Oxtails.
Pour in just enough olive oil to cover bottom of a pan, heat on low and add coated Oxtails turning to brown on all sides.
In the meantime, chop and dice veggies
I also added a little Curry to the browning Oxtails, however, this is optional.
Remove browned Oxtails from the pan, then rinse the lentils or beans. Coat inside the Crock Pot with cooking spray for easier clean up.
Put in the Oxtails…
…add lentils or beans
…top with sliced and diced veggies
Pour in 2 containers of broth or use water seasoned with Beef Bouillon Cubes – enough to cover all ingredients
Cook on low for 8 hours or on high for 4 depending on your Crock Pot/Slow Cooker
I had to work late and none of my men took pictures so I don’t have the finished product, but trust me it was good! You can add any vegetable or potato or omit the beans and serve over rice. No matter how you make it, it’s oh so good and filling especially on a cold winter’s night!
What is your favorite Slow Cooked Stew?
* This post was written only a few hours before Mr. Mandela’s death
RIP “Giant for Justice”