This wine makes me smile....
And please..."practice safe sipping"
Posted by Amber Hall at 9:39 PM
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Posted by Amber Hall at 7:40 AM
So this crap-tastic weather has me wanting to bake. A girlfriend of mine saw this recipe on "some cooking show" and sent me the recipe, so I have no idea where they really came from! If anyone knows, please leave me a comment but for now I am calling them the Kitchen Sink Cookie....:)
1/4 cup melted butter
1/2 cup liquid honey
1 cup( approx) grated carrots
1/2 cup (approx) chopped walnuts
1/2 cup EACH (approx) chopped, apricots, dates
1/4 cup EACH (approx) raisins, dried cranberries
1 cup flour
1 cup ROLLED oats
1 tbsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 cup Cheerios
Preheat oven to 350. In a large bowl, whisk eggs. Add honey, carrot, walnut, apricot, dates, raisins, dried cranberries. In another bowl combine flour, oats, cinnamon, nutmeg, baking soda, salt, Stir in 1 cup Cheerios
Pour dry ingredients into wet ingredients. Mix! Scoop 1 tablespoon batter on to greased (or lined with parchment paper) cookie sheet. Cook 13-15 minutes.
Posted by Amber Hall at 10:07 AM
I stumbled upon this recipe yesterday and thought is sounded DELICIOUS. Maybe it was the Starbucks mug in the background of the picture that made me want to try it but at any rate, I gave it a go.
I set out all my ingredients and noticed the absence of something that is a baking staple, or so I thought. This apple bread had NO SUGAR!!!!! No lies. No sugar. That said it did turn out a little flat tasting for my liking, like something was missing. I suggest adding any dried fruit, cranberries, dates, apricot or raisins and i think that would do the trick! I will absolutely make this again!
I made a few modifications to the original recipe, my mods are in red
Moist Apple Spice Bread
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp 1 tbsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground allspice I was out, Allspice would be wonderful in this recipe
1/4 tsp ground cloves
1/3 cup butter, melted and cooled
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
2 cups shredded apples (about 2 apples) I ended up using 4 small
3/4 cup toasted pecans, chopped I did not have pecans in my baking stash
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together flour, baking powder, salt and spices.
In a medium bowl, whisk together melted butter, eggs, milk and vanilla. Pour into flour mixture and stir until partially combined. Add in shredded apples and pecans and continue to mix until all ingredients are well-combined and no streaks of flour remain. Pour into prepared pan.
Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool in the pan for 5 minutes, then turn loaf out onto a wire rack to cool completely. Store in an airtight container when cool; the bread will keep well for several days.
Enjoy this with a hot cup of coffee or tea to brighten these gloomy April days!
This Monday I am LOVING April Showers Blog Design for teaching me how to do this:
I feel so smart this morning....lol
Posted by Amber Hall at 8:47 AM
It's true I am presently famished. My lil peanut has had a tummy bug since Friday, and maybe it's just me but it sure kills my appetite. She is on the mend, and after deciding on this weeks menu, I need to eat.
This week I am featuring recipes from some wonderful food bloggers!! Mary at One Perfect Bite always has beautiful dishes featured, and leaves me some really encouraging comments, I will be trying her Salt and Pepper pork chops on Wednesday. I also like to check out Our Recipe Box weekly. The Probert Family often makes the chicken marinade I am going to try on Thursday. And last but not least my tuna pasta salad was inspired by Beth at Budget Bytes I have made a few modifications on her recipe but linked y'all to the original. Hey you have to give credit where credit is due!
And while you're here, leave me a comment to share what your menu this week looks like!
Monday - Ground Beef Stir-fry
I cook the ground beef in oyster sauce, chinese 5 spice, diced onion and fresh ginger. I then chop and add whatever veggies are laying in the crisper. When the veggies are still firm I add a half of a bag of stir fry noodles and 1/3 cup of water to soften the noodles, add a lil more sauce and done! lol
SUCKED. I am not sure if its because I subbed white wine for chicken broth (I had wine but no broth at home) The meat was tasteless and the smell permeating my house while it cooked was NASTY!
The saving grace, I shredded the meat, added some BBQ sauce, onions, garlic powder and onion powder, put the meat back in the crock for a few hours, threw together coleslaw and we had pulled pork sandwiches and coleslaw.....
Skip the pork recipe, sorry folks.
Did anyone have success with it?
Posted by Amber Hall at 7:55 AM
Well the girls and I are home at last! What a WONDERFUL weekend!!! You know the saying "There are no friends like old friends" well there is so much truth in that that I came away from this weekend feeling somehow a better person for having been able to reconnect with some old friends. My heart is full, and coincendently so is my belly, yes still :)
Congrats again to Stephanie who won my first ever giveaway! I am excited to send Sandi Richards' book to someone else to enjoy!
My challenges this week in planning are a) company and b) Miss Lu's birthday, but I have done my best. I am also looking for ideas to plan my May long weekend meals for a big camping trip! Any ideas you have would as always be appreciated.
Take care my friends!
Monday - Beefy Ranch Tacos
1 pkg flour tortillas
1 lb ground beef
1 pkg Taco Seasoning mix
Salsa Sour cream
Cook ground beef in skillet until done. Add seasoning packet and however much water the packet calls for. Cook for another minute or two to reduce the sauce. Heat tortillas in microwave and assemble toppings. Put about 2 heaping tablespoons of beef on a tortilla and top with your choice of veggies/cheese. Top it off with Ranch dressing.
Tuesday - Mediterranean Pork & couscous...and some veggie
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbs. paprika
1 Tbs. garlic powder
2 1/4 tsp sage
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
1 tsp oregano
1 tsp basil
4 thick cut boneless pork chops
salt and pepper to taste.
Cut small slits in each pork chop then pour mixture over the top. Slow cook on high for 4-6 hours. Pull it apart, serve over couscous!
Wednesday - Cheater Chicken Souvlaki, Roasted Veggies, Pita and Tzatziki
4 cloves cloves of garlic
Heavy freezer bag (large)
1 teaspoon oregano
1/4 cup olive oil
1/2 cup white wine
1 tablespoon lemon juice
4 large large chicken breasts (approx 1 1/2-2 lbs / 675-900 g)
1 small zucchini
1 red onion
1 stalk celery stalk
7 mushrooms (quartered)
1 green pepper
1 teaspoon olive oil
1 teaspoon Mrs. Dash Italian Seasoning
1/4 cup crumbled feta
4 ( 8”) pita pockets
Stephanie!!!! Stephanie said "That book sounds great! No, I don't really meal plan anymore, but need too. I would love tips on planning on nights that are late due to sports practices. :)"
Stephanie contact me with your details and I will send out your copy! If you would like to wait a week before I ship there is a revised copy of the book due out on April 22nd......Let me know!
Posted by Amber Hall at 7:04 AM
=========================CONTEST IS CLOSED=======================================
Posted by Amber Hall at 6:59 AM
Hello all! The lemon butter chicken is a fave of mine and I am looking forward to trying something new with pork chops! As always I love to get suggestions for recipes and faves from all of you! So please comment, maybe share your weekly meal plan!
And as always, happy eating
Monday -Lemon Butter Chicken, rice and salad
1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste
Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Tuesday -Steak Fajitas
2 tbsp oil
juice from 1/2 large lime (about 2 tbsp)
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp cumin
1 tsp salt
1-2 tbsp oil
3 large bell peppers, red, yellow, and orange
1 large red onion
salt and pepper
In a large zip-top plastic bag combine oil, lime juice, chili powder, garlic powder, onion powder, oregano, cumin, salt, and steaks. Seal bag and shake and squish to thoroughly coat steaks.
Heat oil in a skillet over medium heat. Add peppers and onion to hot oil and saute until soft and caramelized. Salt to taste.
While veggies are caramelizing, heat grill, grill pan, or frying pan.
Remove steak from bag and grill or sear until cooked all the way through.
Slice chicken and serve with warm tortillas, peppers, sour cream, cheese.
Wednesday -Honey and Spice-Glazed Pork Chops, roasted potatoes and veggies
¼ cup honey
2 tablespoons Dijon mustard
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Combine first 5 ingredients in a bowl. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.
Thursday - Seafood pasta found on Sparkling Ink
12 ounces dried linguine
4 + 2 tablespoons butter
4 garlic cloves
1 cup frozen peas
1 lemon, juice and zest
a small handful parsley
14 ounces shrimp/crab meat
coarse salt & black pepper
grated parmesan for sprinkling
Start heating up a large pot of salted water. While the water is heating for the pasta, prepare the rest of the dish. In a large pan, heat 4 tablespoons of butter over medium heat. Add in well rinsed and chopped leeks. Saute for 10 minutes without browning until very soft. Mix in finely chopped garlic, thawed peas, lemon zest and chopped fresh parley. Cook for a minute.
When the water is boiling, cook the linguine just until tender following the package instructions. Drain the linguine lightly and return to the pot with some water still left. Scoop the leek mixture over the pasta following with the crab meat. Squeeze in lemon juice and add 2 tablespoons of butter. Toss until the butter has melted and all the linguine is evenly coated. Season with salt and pepper to taste. Sprinkle lightly with grated parmesan and parsley.
Sunday - Steak on the BBQ!
We survived. Not only did we survive our first camping trip of the year, but we had a great time. Nothing better than chilling with my fam, oh and hitting up Costco.... :)
This week I am featuring a recipe from Budget Bytes. A blog with amazingly yummy sounding dishes and cost effective to boot! Go over and check out her blog, I promise it's worth the trip :)
Hope you all had a great Easter! Happy Eating!
Monday - Tomato soup and grilled cheese sandwiches
Tuesday - Guacamole salad served in tortilla bowls found here
(Guacamole salad recipe courtesy of Budget Bytes)
3 medium ripe avocados
3 large roma tomatoes
1/4 red onion
1 clove garlic
1 small lime
1/4 bunch cilantro
1 whole (or less)jalapeno
1/4 tsp salt
about 10 cranks fresh ground black pepper
1 Tbsp olive oil
1 can black beans
Dice the tomatoes, jalapeno, onion, garlic and cilantro and place them in a bowl. Dice the jalapeno, onion, garlic and cilantro very finely while leaving the tomato in larger chunks (approximately 1/2 inch square). Dice the avocado about the same size as the tomatoes. Save the avocado for last to minimize the time that it is exposed to oxygen and reducing the likely hood of it turning brown. Once the dressing is mixed in, the acid from the tomatoes and lime will keep the avocado from turning brown during storage.
In a small bowl combine the olive oil, juice and zest from the lime, salt and pepper. Pour the mixture over the diced vegetables and stir to combine!
Wednesday -Choo's chicken marinade, basmati rice and roasted veggies
3/4 c. olive oil
1/2 c. soy sauce
2 T. Worcestershire sauce
1/2 t. salt
1 t. pepper
1/4 c. wine vinegar
1 t. parsley flakes
2 cloves garlic-mashed