Summer Veggies and Pasta with Balsamic Glaze

• 1 pound fresh green beans, trimmed and cut. (sometimes I use asparagus, and add cherry tomatoes)
• 1 tablespoon olive oil
• 1 teaspoon salt or kosher
 • ½  ground black pepper
• 2/3 cup balsamic vinegar
• ½ teaspoon brown sugar
• 1 pound whole-wheat penne
• 6 tablespoons salted butter, cut into ¼-inch cubes
• ½ cup Parmesan cheese, plus more for serving
Heat the oven to 400 degrees F. Place the cut green beans on a large, rimmed baking sheet (lined with foil for easy cleanup). Drizzle the olive oil over top, and sprinkle on ½ teaspoon salt and ¼ teaspoon black pepper. Toss until evenly coated, then spread it back out in an even layer. Roast until tender. and, 15 to 20 minutes, tossing partway through.
In the meantime, put the balsamic vinegar in a small saucepan and simmer. (you’ll know it’s reduced enough when the vinegar coats the back of a spoon). Stir in the brown sugar and remaining ¼ teaspoon black pepper. Remove from the heat.
While the vinegar is reducing, cook the penne according to package instructions. Drain the pasta, and toss it with the butter and vinegar until it’s well coated. Add the veggies, Parmesan and the remaining ½ teaspoon salt, and toss gently to combine. Serve with the extra Parmesan.

Easy Sauteed Mushrooms

I love to make these on spaghetti night and top our pasta with them, they give our dinner a little extra flavor!

Heat olive oil and butter in a large saucepan over medium heat. Cook and stir  1 package fresh mushrooms, 2 tablespoons garlic powder, 2 tablespoons beef broth, 1 tablespoon garlic salt, 2 tablespoons dried basil leaves,and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Yes it's that easy!!

Thai Cabbage Salad With Peanut Dressing

I  have been playing around with the edit on my phone, so please excuse the super skinny pic of the dressing.

I've learned that the key to eating healthy is planning, and having healthy food ready and easy to grab. This is one of those easy salad recipes that you can make ahead and grab for lunch through out the week. The great thing about this salad is that you can add anything you want to it. If you like cilantro add it, if you don't then don't. Next time I think I will add some pineapple slices!

For the dressing:

6 tablespoons rice wine vinegar

6 tablespoons vegetable oil

5 tablespoons  natural creamy peanut butter

3 tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoons ginger

1 1/2 tablespoons garlic powder

Whisk all ingredients together!!

 

                                                                  For the salad:

 

5 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 cups shredded napa cabbage

2 red bell peppers, thinly sliced

2 carrots, julienned

6 green onions, chopped

1/2 cup chopped fresh cilantro

1 bag sliced almonds

1 cup green onions

***I added shredded chicken, and I topped it with crunchy lo mein noodles for my kids!

Lime Cilantro Slaw (for taco's)

  If your looking for an easy topping for chicken taco's, here is a great spring/summer recipe. Just mix all these ingredients together, sprinkle a little feta cheese, and serve over shredded fajita chicken! That's it, it may look fancy but, nope that's all.

1 lime zested

2 tsp fresh lime juice

1/2 tsp rice vinegar or white wine vinegar

1/2 tsp olive oil

1 tbl garlic powder

3 tsp white sugar

4 tbl fresh cilantro

3 tbl chopped red onion

4 cups shredded green cabbage 

Tomato Basil Tart

This is not a great pic, I just snapped a quick one on my phone on the way out the door. This tomato tart is a great dish to take to a brunch pot lock, teacher luncheon, or just anywhere you need a delicious side. It's pretty and simple!

• Pie Crust, store bought
• 1 1/2 C shredded Mozzarella
• 4 medium tomatoes, sliced
• 1/4 C pesto
• 1/2 C mayo
• 1/4 C shredded Parmesan cheese
• fresh basil for garnish
• 1 tablespoon garlic powder
• salt/pepper

Instructions

• Bake pie crust according to directions on crust.
• Remove from oven and sprinkle 1/2 cup Mozzarella on bottom. Let cool.
• While crust is cooling, cut tomatoes into slices (about 1/4" thick or thicker if preferred) and drain on paper towel.
• Spread layer of pesto over cheese.
• Place tomatoes over pesto layer.
• Combine mayo, Parmesan, pepper/salt, garlic powder and remaining Mozzarella and spread on top.
• Bake at 375 degrees for 35 minutes or until browned.

Chocolate Peanut Butter Cup Cookies

Here is a quick recipe for super yummy chocolate cookies with Resse's minis. These went so fast in my house, I was lucky to get a picture!

• 1 box any flavor Duncan Hines cake mix
• 2 eggs
• 1/2 cup oil

1. Add 1/2 cup oil and two eggs to one box of cake mix. Add chips, nuts, and flavorings if desired (or a bag of Resse's minis).
2. Drop by teaspoonfuls on a cookie sheet. Bake at 350 degrees for 10-12 minutes.

Cucumber Couscous Salad

Resolution #1......make eating at home as easy as eating "fast food"

I'm starting the new year eating fresh and healthy, which really means food prep. This is a great salad that I can make on Monday and eat for lunch for a few days. If it's easy and on hand, I will be more opt to eat it rather than run through a "fast food" restaurant.

Here's the recipe:

• 2 tablespoons good quality olive oil
• 3 tablespoons lemon juice
• 3 tablespoons garlic powder
• 1 large tomato, chopped small
• 1 cucumber, diced
• 1 green/red/or yellow bell pepper, diced
• 2 green onions, chopped
• 1 cup shaved or shredded fresh Parmesan cheese 
• 1 1/2 cups prepared couscous
• 1/4 cup fresh chopped parsley
• 1/4 teaspoon to taste
• fresh ground black pepper, to taste

Whisk together the olive oil, lemon juice and garlic powder to form dressing. In a large bowl, toss together the tomato, cucumber, pepper, green onions and cooked couscous. Add fresh parsley and dressing, tossing to combine well.
Season well salt and a bit of fresh cracked black pepper. Adjust seasonings to taste.

**** Sometimes I add any extra veggies that I have in the fridge. Tomatoes, carrots, zucchini...whatever you like.

The Easiest Pear Crisp you ever made.....

This is not a great picture, but this is a great dessert!!! I made it for Christmas Eve, and will be making it again for other occasions. It was so easy to prepare, and delicious.

1 package of oatmeal cookie mix (I found it in a package, next to the cake mix)
1 stick of salted butter room tempeature
6 to 8 fresh pears
1/2 cup sugar

Wash and slice your pears and place in a shallow baking dish. Sprinkle with sugar and set aside. Mix cookie mix with butter until crumbled. Sprinkle mix over pears and bake on 350 for 30 min. That's it!! So easy and so good!

Chicken Tortilla Soup

This is one of those recipes that I just came up with. We have a local restaurant in our town that has the BEST tortilla soup I have ever had. It really had me stumped though, because it seems so simple. Just chicken and broth of corn and cilantro, but getting that flavor wasn't easy. This recipe almost gets it.

This is what I came  up with, and although it; is exact, it's pretty close.

3 chicken Breast
2 cans of diced green chili's
1 package of fajita seasoning
2 boxes of chicken broth
2 to 3 cups of frozen corn (we like alot)
3 tablespoons garlic powder
Salt to your taste

1 bunch cilantro, a handful of cheese (white american),and tortilla chips for garnishing

Put the 3 chicken breast in the slow cooker for 4 hours on high, with 1 box of chicken broth. Once the chicken in cooked shred it and add all other ingredients (except the garnish). Wait about an hour for it to warm back up, top each bowl with cilantro and chips, and serve.

Creamy Chicken and Rice

This is an easy comfort food recipe for a cold day. I bought big rolls at the grocery store and cut the center out to make a bread bowl, and it made it even yummier!

1 tablespoon canola or vegetable oil
1/2 cup chopped onion
1 medium carrot, peeled and chopped (optional)
1 celery rib, chopped 1 tablespoon canola or vegetable oil
2 teaspoon minced garlic or 3 tablespoon garlic powder
Two cans chicken broth
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 tablespoons All Purpose Gold Medal® Flour
3 cups heavy whipping cream
 2 cups chopped, cooked chicken
1 cup cooked  rice (I make it separate, then add to the soup)

1. Heat the oil in a large saucepan. Add the onion, carrot, celery. Stir and cook for 4 to 5 minutes, until slightly tender. Stir in the garlic and cook 1 minute longer. Stir in the broth, seasoning, and pepper. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
2. In a small bowl, whisk together the flour and cream until smooth. Stir it into the soup. Bring to a boil; cook and stir for 3 to 4 minutes, until thickened. Stir in the chicken and rice and heat through until the soup is creamy. If the soup thickens too much upon cooking or standing, it's okay to stir in a little extra chicken broth. I  throw it all in the crock pot to on low to keep it warm.

Sticky Chicken Legs

Here is one of my favorite weeknight dinner recipes. My kids love these, but be warned you will need lots of paper towels for messy hands and faces.

1 cup teriyaki sauce (I love Very Very Teriyaki from Central Market)
1 cup brown sugar
1 cup orange marmalade

1 package of chicken legs, or wings

Salt and pepper chicken and cook in a 400 degree oven for 30 minutes. While they are baking, add teriyaki sauce, brown sugar, and orange marmalade in a sauce pan and bring to a boil. Boil on stove top for approximately 5 minutes, stirring constantly. Once finished with the sauce just wait until your chicken is finished, pour over cooked chicken, then bake for another 10 minutes on 425. I serve it with rice and a side of broccoli! This is so good and so easy.

Chocolate Mocha Fudge Cake with Chocolate Mocha Mousse Frosting

This has a super long title, therefore you are probably thinking its a super long recipe. Nope, not at all. It's actually really easy, and not really a recipe. I am going to tell you how to make it though, so make sure you read all of this because, it's not really a recipe, it's just me telling you how I made it.

Start with a Duncan Hines chocolate fudge cake mix. Make it according to the package, but instead of 1 1/4 cup of water, use 1 1/4 of brewed coffee. Then once it's all mixed add 2 tablespoons of  instant expresso (see above pic). Then bake according to box. Seriously that's it, but keep reading because the frosting is the best part.

Here is the recipe for the frosting, yes it's an actual recipe, I use it all the time, with or without the espresso.

Chocolate Pudding Frosting:

1 pint heavy whipping cream, very cold
1/4 cup sugar
1 teaspoon vanilla extract

2 tbl instant espresso powder
One 3.9-ounce box dry pudding mix, chocolate fudge flavor

In a stand mixer fitted with a whip attachment, whip the cream at high speed until light and fluffy, about 3 minutes. Add the sugar, vanilla extract and pudding mix and whip until smooth.

Best and Easiest Caramel Sauce for Chocolate Sheet Cake

Everyone out there I'm sure has a recipe for a chocolate sheet cake, and if you don't you know you can always use a chocolate fudge box cake mix right?? ANNNND everyone knows that the best part of a chocolate sheet cake is the frosting right??? Well here is my favorite recipe and easiest way to top a chocolate cake.

Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes. Pour over cake or pudding, apple pie and ice cream, warm gingerbread, etc..

Pepperoni Pizza Hamburgers/Sliders

I totally stole this recipe from the Pioneer Woman. I just made mine sliders, and the only reason I made mine sliders is because I happened to have 2 packages of Sweet Hawaiian rolls, and my family happens to love these rolls. However, either way full burger or small burger, buns or rolls, these were yummy.  Very kid friendly, and a different way to serve burgers.

Here's the recipe:

• 1-1/2 pound Ground Beef
• 1/2 pound Italian Sausage ( A Little More Is Fine!)
• 1/2 teaspoon Italian Seasoning
• 8 slices Mozzarella Or Provolone Cheese
• Pepperoni Slices
• 8 Tablespoons Jarred Marinara Sauce
• Grated Parmesan Cheese
• 4 whole Kaiser Rolls Or Good Hamburger Buns

Preparation Instructions

Combine ground beef, Italian sausage, and Italian seasoning in a bowl. Knead it together and form it into four large/thick patties or small patties if you are making sliders. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of cheese on each patty, followed by several slices of pepperoni. Allow burger to cook all the way through while the cheese melts and the pepperoni warms.
Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with marinara sauce and sprinkle the sauce with Parmesan.
Lay the patties on the bottom buns, then top with the top buns.

Corn Salad

This has to be my favorite summer salad. I love how easy it is to throw together, and how fresh it really taste.

• 2 cups cooked corn, fresh (Microwave for 2 to 3 minutes)
• 1-2 avocados, cut into 1/2-inch cubes
• 3 roma tomatoes, halved
• 1/2 cup finely diced red onion
Dressing:
• 2 tablespoons olive oil
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro or fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

 Combine the corn, avocado, tomatoes, and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.

Sunday Sliced Roast Beef

I find myself following a routine, more and more. Sometimes I don't plan it sometimes I do. This one I do. Sunday morning I get up earlier than everyone in my house to make breakfast, and to decide what I can slow cook all day for lunch/dinner. This is my families favorite roast recipe. I recently discovered it watching Trisha Yearwoods new show on the Food Network.  It's perfect to put together, and when we get home (we go to church early) all I need to do is throw it in the oven. Comes out yummy every time!

One 5-pound boneless chuck roast
Salt and black pepper
1 large red onion, sliced
1/4 cup cider vinegar
4 tablespoons all-purpose flour

Directions

Preheat the oven to 450 degrees F.

Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy.

When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy.

Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.)

Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened.

Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

Angel Food Cake

Here is my confession.....boxed angel food cake taste exactly the same as a homemade one. Really it does. This was made from a Duncan Hines box. I followed the directions on the back of the box, exactly. Well I did take it out of the oven 5 minutes early, because that is the one trick my grandma taught me a long time ago. The cake keeps cooking in the pan once you take it out, so take it out a little early. I have made the homemade one for years and years, and years, but this time I was in a little hurry so I tried the box. No one in my house noticed. Really no one, not even my hubby. Looks like that homemade recipe card is going in the back of the the book.

Homemade Lip Gloss

I found these cute rainbow pill cases at dollar tree today. I thought hmmmm....those are so cute, what can I do with them????

Well of course what a cute little container for rainbow lip gloss. I remembered reading somewhere....I have no idea where, but somewhere that you can mix 1 tablespoon of vaseline with one tablespoon of kool aid, and it makes yummy lip gloss! So of course I had to find Kool Aid to match the colors of the pill case. We ended up with Red Fruit Punch, Orange, Yellow Lemonade, Green, Green Apple (this we had to use crystal light because we couldn't find green Kool Aid), Blue Blue Raspberry, Purple grape. This was a fun little craft to keep two little girls busy for an hour or so, and it was fun for Mommy to taste test all the yummy flavors! These turned out so cute, I think they would be really cute party favors too!

Fresh Herbs

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Summer is one of my favorite times of the year. All the fresh produce and herbs are everywhere! I love to just keep mine out in a cup of water on my counter, something about the freshness just looks so pretty!! Keep watching the next week and I will post recipes, that have lot's of fresh herbs as ingredients.

Oven Baked Salmon

Here is a quick and delicious way to make salmon. Not only is it healthy, but taste delicious too!

• 2 cloves garlic, minced
• 6 tablespoons olive oil
• 1 teaspoon dried basil
• 2 teaspoon garlic salt

• 2 teaspoon ground black pepper
• 3tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon   
• Balsamic vinegar to drizzle over fish once cooked                                                                                                                                                                                                                                                                                                                                                                                                                                   
• In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
• Preheat oven to 375 degrees 
• Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
• Once cooked drizzle with Balsamic Vinegar