Vegetarian Thursday was delightful yesterday. I made possibly one of my favorite veggie dinners ever, plus it has the added bonus of being super easy and requires absolutely no cooking. I foresee this becoming one of our summer staples, I am already planning to have it again soon because it was just that good! In other news, 2 out of 3 kids, have finished there homeschooling for the year, 1 more to go and then time for our summer vacation! Yay, after all the hard work my kids put in this year, we are ready for a big break!
Recipe from Southern Living What’s for Supper
- 1 store-bought focaccia bread, cut in half horizontally
- 2 1/2 cups mixed greens
- 1/2 cup thinly sliced red onion
- 3 Tbsp. shredded feta cheese
- 1 Tbsp. each olive oil and lemon juice
- 1/8 tsp. cayenne pepper
1. In mixing bowl toss together all ingredients except bread. Open bread, place salad on bottom half, replace bread lid and cut into sandwich sized serving pieces.
2. Eat and enjoy!
It was a glorious rainy day here yesterday (looks like today too), my very favorite kind of weather. It seems everybody else on this planet is longing for summer, but when summer comes, I miss a few of my favorite things, like homemade baked goods, and sitting by my fireplace, book in hand. These a re the moments that I love. I took full advantage of the lovely weather yesterday and made scones. Scones, tea, book , fireplace, in Jamie vernacular that is a perfect afternoon.
Recipe from Allrecipes
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup white sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 6 Tbsp. cold butter cubed
- 3/4 cup milk
- 1/2 cup pecans, chopped
- 1 cup blueberries
- 2 Tbsp. additional milk
1. Mix together first 6 ingredients in medium-sized mixing bowl. Cut in butter until crumbly.
2. Stir in milk, then pecans and blueberries. Stir until just combined.
3. Place dough on a greased cookie sheet and flatten into a large circle (about 1 inch high), then cut into 8 wedges. Brush with remaining milk.
4. Bake at 375 degrees for 20 minutes. Re-cut wedges.
5. Eat and enjoy!
Chili , for me, is a perfect meal. one of my favorites for sure. Easy, plus as an extra bonus you really don’t use that many dishes making it. This particular recipe was very good, I usually make the standard ground beef recipe, this one switched it up a bit, using ground chicken instead. Actually the original recipe called for ground turkey, but while at the store ground chicken was quite a bit cheaper so I decided to go with that. Really you could use any kind of ground meat in this recipe which makes it perfect for a last-minute meal. Ground beef, or pork, or of course the turkey, they would all be good. Chili, so tasty, so versatile, gotta love it!
Recipe from Southern Living What’s for Supper
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground chicken (or turkey)
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- 3 Tbsp. tomato paste
- 1 (28 ounce) can diced tomatoes
- 1 can red kidney beans
- 1 cup chicken broth
- 1 cup beer
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped fresh cilantro ( I did not use this, as my family does not like it)
1. Heat oil in large pot. cook onion for 5 minutes over medium heat. Add garlic cook 1 more minute. Add meat of your choice, chili powder and cumin. Stir and cook until meat has cooked through. Stir in tomato paste and cook for about 2 minutes. Add remaining ingredients.
2. Bring to a boil. Reduce heat to a simmer, and cover cooking for 30 minutes.
3. Eat and enjoy!
Guess what everybody. It’s the third Monday of the month. Do you all know what that means? Have you all been paying attention? Well, it is time for The Secret Recipe Club of course! This month’s post is brought to you by the lovely blog 365 Days of Baking. Now when you read the title you assume it will all be baked goods. Nope, Lynne has plenty of savory recipes too, quite a wide variety of everything in fact. This proved to make the decision-making process quite difficult. I think I pinned more recipes than ever before! After many days pondering the choices I decided to go with the Pineapple Bread. Both my daughter and I love pineapple, and I was craving some good baking so the choice was made. It was delicious, however I will admit the pan I cooked it in was too small, which made a mess in my oven. I was a little worried, to say the least. We were able to fix the problem though, I cut off the cooked ends and then put the middle back in the oven. I have adjusted the recipe below to cook in 2 pans instead of one, which is what I will do next time. Thanks, Lynne for all the yummy recipes, I will surely be coming back for more!
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek yogurt
1 20 oz. can pineapple tidbits
1/2 cup unsweetened coconut, toasted
1. Cream together butter with sugar until creamy. Add eggs one at a time and blend in.
2. Beat in 1/2 cup of flour with baking soda and salt. Then 1/2 cup yogurt, 1/2 cup flour, 1/2 cup yogurt, and last cup flour. It’s a rhythm you see.
3. Fold in pineapple
4. Spread into 2 greased loaf pans that have been greased and floured. Smooth down top with spatula. Top with coconut.
5. Bake for 30 minutes, in a 350 degree oven. top with tin-foil and cook an additional 30 minutes. Test with toothpick to make sure middle has cooked.
6. Cool, slice.
7. Eat and enjoy!