Posts Tagged ‘Friday Foodie Feature’
Hello friends,
the summer may be fading fast, but don’t put away the grill just yet, why not fire it up and make some chicken kabobs for dinner tonight? Kabobs are a quick and easy way to cook both your meat and veggies together on a stick whether it’s with chicken, beef or seafood.
If using wooden skewers, allow them to soak in water for about 15 mins, this will prevent them from scorching or burning too badly.
I like using cherry tomatoes, mushrooms, onions and sweet peppers.
Cube boneless, skinless chicken, then sprinkle on a little pepper and any seasoning of your choice.
Thread chicken cubes and veggies onto the skewer.
Before placing the kabobs onto a high, preheated grill, spray them with a little cooking spray or brush with olive oil. Grill for approximately 10 minutes or until done, you can also brush on a little barbecue or hot sauce if you prefer.
You know me, I have to have a little something sweet, so for dessert I made Krusteaz Lemon Bars but with a twist, crushed Lemonhead Candy sprinkled on top.
Following the directions on the box, I baked the Lemon Bars then allowed them to cool before adding some crushed candy.
What is your favorite dessert? Mine is cake and ice cream…why…because tomorrow is MY BIRTHDAY!!!
Stay Blessed ~ No Stress in 2014!
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Hello friends,
are you ready for the weekend? Here it is the middle of August so raise your hand if you’ll be heading to the beach or the shore this weekend? Not me, but I will be hanging poolside, I hate traffic, I get enough of that during the week!
Today’s Friday Foodie Feature is for anyone with a super duper sweet tooth.
I made this cake in small Mason Jars but should have used a little less cake mix because they were too sweet even for Malik.
My son loves Pineapple Upside Down cake so I decided to make the dump cake using the same ingredients. Boxed cake mix, crushed pineapples, maraschino cherries and butter.
After spraying the jars with cooking spray, I layered a few spoonfuls of crushed pineapples on the bottom then topped with a few cherries.
Dump in some cake mix, but not too much which is why I think it was a tad bit too sweet or it could have been the pineapples. Top the cake mix with 3 or 4 pats of butter.
Place jars on baking sheet and put into a pre-heated oven, bake according to time listed on the box or until the tops are crispy brown.
Pour a tall glass of milk and enjoy!
What is your favorite cake recipe?
Stay Blessed ~ No Stress in 2014!
Don’t forget to come back at 6:00 p.m. for the Weekend Wind-Down Party!
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Hello friends, I hope all is well in your world.
Today’s Friday Foodie Feature comes with a warning!
I decided to make Duncan Hines milk chocolate brownies in a bowl instead of a pan. I followed the directions on the box, however, since I baked them in Pyrex bowls they should not have been filled to the top!
Spray the bowls with non stick cooking spray, pour in the batter but DO NOT OVERFILL, otherwise the insides will not be done in the amount of time stated on the box.
I eventually scooped the partially baked brownies out of the bowls and put them into a baking dish to finish cooking.
It was Malik who asked if there were supposed to be gooey on the inside. So before realizing they were not completely done, I had topped each with a few scoops of Duncan Hines cherry topping and a few whooshes of Reddi Wip Cream.
This delicious dessert looked wonderful and after completely baking tasted just as good!
Have you ever had any cooking failures?
Don’t forget to come back at 6:00 p.m. for the #WWDParty
Stay Blessed ~ No Stress in 2014!
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Hello Friends and Happy Fri-Yay!
Summer is the perfect time to eat lighter and healthier salads so when hubby brought home a jicama, I decided to try it in a new salad recipe. A jicama is a crispy, sweet, edible tuber that looks like a turnip but has the crispness of a pear. When choosing one from the produce department, select a small to medium one as they are sweeter than the larger variety.
This vegetable is popular in Mexican cuisine and the jicama‘s unique flavor is great in salads, salsas, and vegetable platters. Hubby read that they also inhibits the growth and spread of colon cancer to other areas of the body so I knew it would become a part of our regular diet.
Today’s Friday Foodie Feature
Summer Salad with Jicama and Pineappple
Ingredients:
Juice of 1 lime or use bottled lime juice
1 medium jicama – julienned
1/3 cup of finely chopped cilantro or 1 crushed cube of Knorr’s cilantro
1 cup of fresh cubed pineapple
After washing and peeling the jicama, cut it julienne style and mix it together with the lime juice, chopped cilantro and the pineapple chunks in a large bowl. Refrigerate an hour then serve – quick, easy, and nutritious!
I also checked online and found some other great recipes so I am looking forward to trying jicama in different dishes each week.
have you tried any new foods lately?
Stay Blessed ~ No Stress in 2014!
BTW – don’t forget to come back at 6:00 p.m. for the Weekend Wind-Down Party!
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Hello Friends and Happy Fri-Yay!
Tonight my son and his date will be attending the Appoquinimink Senior High School Prom and he will be staying out much later than he ever has. You know that I won’t get much sleep until he walks back in the door, I’ll be praying that they all have a safe and wonderful time!
Monday is Cinco de Mayo, which isn’t a major holiday in Mexico; but here in America, it’s an excuse to over indulge in Mexican food and to drink lots of beer. So in honor of this holiday, today’s Friday’s Foodie Feature is an easy recipe for Ground Turkey and Bean Burritos.
Ground Turkey and Bean Burritos
Ingredients:
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1 lb Jennie-O Ground Turkey
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1 – package Burrito Seasoning Mix
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1 – can of Black or Pinto Beans – drained and rinsed
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4 – tortillas
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1 – can diced tomatoes or jar of Salsa
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1 1/4 cup of water
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Shredded Cheese
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1 – 8 oz container of Sour Cream
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Cilantro and Hot Sauce (optional)
Brown Ground Turkey on medium heat until thoroughly cooked and is no longer pink. Pour in Burrito seasoning mix, add water, stir then simmer uncovered for 6-8 minutes.
In a small bowl add drained and rinsed beans and sour cream, mix together and place in microwave for 3 minutes.
Lay out a tortilla onto a plate, spread beans onto tortilla and add about a 1/2 cup of turkey mixture in center then fold tortilla into a burrito.
Sprinkle some cheddar cheese on top then put into the microwave for 2 minutes to melt it.
Top with a spoonful of salsa or diced tomatoes and sprinkle on a little hot sauce if you wish.
Pop open a cold one and enjoy!
Mexican Beer at Pockets Discount Liquor
What is your favorite Mexican dish?
Stay Blessed No Stress in 2014!
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Hello Friends and Happy Fri-Yay!
Today’s Friday Foodie Feature is dedicated to
MY BEST FRIEND FOR LIFE, KAREN!
HAPPY HAPPY BIRTHDAY KAREN!
In the late 80’s, my hubby who at the time was my fiance and I went to Fort Lee, NJ, to visit her at her mother’s house. She had just flown in from Cali with her first born son, RJ and for lunch she made a Taco Salad. Neither one of us had ever had it and it was also the first time I had ever eaten an avocado. I fell in love with the recipe and over the years, have made it during the warmer months. Last week when I chose to make it for this week’s feature I didn’t realize that it would be on her Birthday! Further proof that we were meant to be friends for life!
This is such an easy-to-prepare salad and my men simply loves it, Malik was having a fit because he had to wait until I took the pictures!
Ingredients:
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1 lb Ground Turkey – fully cooked
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1 package Taco Seasoning
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1 Can of Black Beans
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Iceberg Lettuce – shredded
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1/2 Avocado – diced
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1 Package of Cherry Tomatoes – halved
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1 Cup of Mexican Blend Shredded Cheese
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Catalina Dressing
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Tortilla Chips
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OPTIONS: Cilantro, Black Pepper, Hot Sauce, Sour Cream
Thoroughly cook the Ground Turkey then add Taco Seasoning and 1/3 cup of water – preparing according to package directions.
Wash veggies, cut tomatoes in half, shred the lettuce and dice the avocado. Drain and rinse can of black beans.
Put lettuce, tomatoes, avocado, and black beans into a bowl and top with taco seasoned ground turkey.
Pour in just enough Catalina dressing to lightly coat then mix.
Serve with Tortilla Chips and top with options, sour cream and Hot Sauce.
Thank you Karen for introducing me to this salad and thank you for being my friend!
Don’t forget to come back at 6:00 p.m. for the #WWDParty!
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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
Ingredients
- 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!
4/19/14
THE WINNER IS TERRI D. – CONGRATULATIONS!!!
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Hello Friends and Happy Fri-Yay!
We may have just turned the corner with the warmer temps on the horizon. Once the seasons change from winter to Spring and then to Summer, there are two things that are forefront in my mind – eating light and vacation.
Eating light while on vacation is great, but when that’s not possible, I try to make the best of it with foods that conjures up the places that I would rather be.
Today’s Friday Foodie Feature is Ceviche
There’s something about mixing lime juice, fish and cilantro that reminds me of either a Conch Salad from the Bahamas or Ceviche from Mexico. Conch is giant sea snail, which I can’t get in Middletown, but like ceviche it can also be made with scallops.
This cold appetizer is a great way for me to start a vacation even if it’s only a mental one, and if I add a cold beer…everything is right in the world!
Ingredients:
- 1 lb fresh bay scallops – diced into quarters
- 6 limes or bottled lime juice
- 1 jalapeno pepper – diced
- 1/2 green pepper – diced
- 1 Avocado – diced
- 1/2 cup onions – diced
- 1/2 cup cherry tomatoes – halved
- 2 tbsp orange juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup cilantro – chopped
Dice the bay scallops into quarters, then place them into a bowl. Pour in enough lime juice to cover them all. Put plastic wrap around bowl, pressing down to ensure that all the scallops are covered and refrigerate for at least 3 hours.
While the scallops are marinating or “cooking” in the lime juice prepare the other ingredients.
Remove scallops from refrigerator and bowl, do not rinse.
The scallops should be white and firm to the touch.
Drain scallops and add other ingredients, stirring to mix well
Ceviche can also be made with any other firm fleshed fish, ie, red snapper but use the freshest fish possible and make in the same day of purchase.
What foods reminds you of a Spring or Summer vacation? Come back at 6:00 p.m. and share it at the
Weekend Wind-Down Party!
Stay Blessed ~ No Stress in 2014!
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Hello Friends and Happy Fri-Yay!
It is now officially Spring so this is going to be the last of the heavy Crock Pot meals. It’s time to start eating lighter as we begin to shed the layers of clothing.
This Friday Foodie Feature was made before St. Patrick’s Day which is why I didn’t cook Corned Beef and Cabbage on Monday – too much red meat is not good for you.
Ingredients:
- Beef Brisket
- Medium Onion – sliced
- Liquid Smoke 1/2 tsp
- South African Smoke Seasoning 1/4 tsp
- BBQ Sauce
- Red Potatoes – 4-5 small diced
- 1/4 cup water
Place brisket in resealable bag rubbed with South African Smoke seasoning, refrigerate overnight or at least 3 hours.
Spray Crock Pot with cooking spray for easier cleanup. Pour in Liquid Smoke and water, then add the brisket.
Pour in entire bottle of BarBecue sauce, add onions and potatoes, cover then cook on low 6-8 hours depending on Crock Pot style.
I sauteed some cabbage in Olive Oil sprinkled with pepper to complete this end of the winter meal.
This delicious dinner for 4 was plenty with leftovers for the next day. The tender beef brisket was shredded and used to make Tex Mex Burritos.
Next week’s feature will be a lighter fare and is also perfect for a Cinco de Mayo celebration.
Don’t forget to come back at 6:00 p.m. for the Weekend Wind-Down Party, I am sure there will be plenty of Spring recipes being shared.
Stay Blessed – No Stress in 2014!
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Hello Friends and Happy Fri-Yay!
This week’s Friday Foodie Feature is Slow Cooked Gumbo
Now there were a lot of ingredients to this dish and I only made it because it was a snow day, and it was listed as one of the Super Foods for Seniors.
Ingredients:
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1 package of frozen peppers and onions
- 3 medium celery stalks, chopped
- 2 lbs skinless, boneless chicken thighs cut into chunks
- 1 package frozen Okra
- 4 small ears of frozen corn
- 1 1/2 cups of Chicken Broth (or use boullions in warm water)
- 1 package Turkey Sausage
- 1/2 tsp Cayenne Pepper
- 1 package 10-20 count frozen shrimp – shelled and deveined
- White rice for serving
I purchased the wrong type of shrimp, make sure to get them deveined otherwise you will be removing shells as you eat them. I also wanted to try Crawfish so I purchased a bag from Walmart and added a few to the Gumbo.
If using fresh veggies, dice them into small bite sized pieces
In a 6 -qt saucepan, mix oil and flour on low heat, whisking until brown
To the mixture add the chopped/frozen veggies stirring to coat
Cut chicken and sausage into chunks
Put veggie mixture into Crock Pot
Add chicken, sausage, okra and corn, then pour in broth. Sprinkle cayenne pepper, cover and cook on low for 6 hours or high for 4 or until chicken is cooked thoroughly to 165~.
Once chicken is cooked, add shrimp and crawfish, if you want, thaw shrimp and crawfish in a cold water bath. If cooking on low, increase to high until shrimp and crawfish are done – approximately 10-15 mins.
Because there were so many Crawfish in that package, I boiled the remaining ones in Tony Chachere’s Creole Seasoning, and they were good. Malik and I tore up these mini-lobsters!
Have you ever eaten a Crawfish?
Don’t forget to come back for the Weekend Wind-Down Party (#WWDParty) beginning at 6:00 p.m. EST
Stay Blessed – No Stress in 2014!
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If using wooden skewers, allow them to soak in water for about 15 mins, this will prevent them from scorching or burning too badly.
Thread chicken cubes and veggies onto the skewer.
