When you need a quick snack that everyone will love and doesn’t involve tons of dirty dishes, this hot crusty Italian loaf with drippy, melty Jack cheese, bacon and green onions will drive your family wild! It’s deliciously simple, but definitely party-worthy. It will be the hit of any hor d’oeuvres table you contribute to. At [...]
When you need a quick snack that everyone will love and doesn’t involve tons of dirty dishes, this hot crusty Italian loaf with drippy, melty Jack cheese, bacon and green onions will drive your family wild! It’s deliciously simple, but definitely party-worthy. It will be the hit of any hor d’oeuvres table you contribute to. At any party where you arrive carrying it, you’ll be going home empty-handed and it will be the MOST requested recipe of the night. Some time ago, I pinned a recipe from keyingredient.com and when I recently had time to test it out, you know I had to put my own spin on it. The basic premise is ingenious and there are so many different ways you could take this by changing up the cheese, the toppings, etc. I’m envisioning a pizza pull apart or a nacho pull apart or maybe even a cinnamon roll pull apart that wouldn’t use cheese at all. Go crazy! This recipe will make you famous in your neighborhood! lol Yes, ma’am, it’s THAT good! You’re only five ingredients away from YUM! So here’s my twist on a great idea. Enjoy!
If it has a Southwest or Mexican flair, my family will be all over a new recipe, and my new Southwest Confetti Stuffed Peppers (or Salad or Salsa) was no exception. I’m not a huge New Year’s resolution-maker. Especially with cooking and food, I will probably never be an all-or-nothing kind of girl. So, you [...]
If it has a Southwest or Mexican flair, my family will be all over a new recipe, and my new Southwest Confetti Stuffed Peppers (or Salad or Salsa) was no exception. I’m not a huge New Year’s resolution-maker. Especially with cooking and food, I will probably never be an all-or-nothing kind of girl. So, you won’t find me making far-reaching and exacting goals for 2013 like: I will lose 50 lbs or I will eliminate ALL processed food from my family’s diet. What I do aspire to accomplish is to make positive progress toward healthy weight-loss, and to change my family’s palates, so more of the nutrient-dense foods I’ve come to love, will make it onto THEIR own list of favorites. Creamy comfort-food casseroles, cookies and chocolate cake will never be completely eliminated from our diets, but I hope they will take more of a backseat, and assume an occasional treat role, rather than being center stage. All things in moderation is a good way to look at what I’d like to achieve. By integrating lighter, healthier dishes that taste fantastic, into the menus they are used to, the process for my husband and kids will be enjoyed, rather than resisted; and if I do it well, perhaps the subtle changes will go undetected. For this first venture, that’s exactly how it went. I’m really excited! We’ve already eaten this as a main dish, a side dish and as a salsa. Young and old, alike, have loved it and I’m excited that this new creation can be put into our regular meal rotation.
From a budget perspective, this is a meatless dish and so, less expensive than typical meals. Score! From a health perspective it’s intensely nutritious and it’s a powerhouse of textures and flavors that will leave your family wanting more. You could certainly add or subtract other veggies, to fit what you have on hand or want to introduce into your family’s diet. I originally developed the recipe as a way to use some Classico Pear Tomatoes from Heinz, (pick them up at Walmart), that I was trying. I was incredibly excited to pick up the can and see only 4 all-natural ingredients, each of which I could pronounce and recognize – tomatoes, tomato juice, salt, and fresh basil. They are packed fresh, with no preservatives and they were fantastic in this new dish!
As I started working on the recipe, my first idea was to do a rift on a traditional stuffed cabbage roll, lightening it up and doing something unexpected with the flavor. I created the filling, then stuffed and baked the cabbage, only to discover we all scooped out and devoured the filling, but left the outer cabbage leaves on our plates. This was not because we don’t like cabbage. We do. And the filling is chock-full of it. Determined to turn my semi-success into a perfect ten, I changed things up and used the delicious filling to stuff sweet bell peppers, instead. That simple alteration made all the difference and sent this recipe over the top. The stuffed peppers can be baked and served as a main dish, served raw and cold as a salad or side dish, or you can simply set out bowls of the filling on an appetizer buffet, to be enjoyed with tortilla chips. It’s fabulous, each and every way! How can you beat that in a recipe? Versatility, crowd-pleasing delicious flavor; plus healthy, nourishing ingredients??? You can’t. Don’t even try. - lol – Seriously, it’s SO good! I can’t wait for you to try it. Enjoy!
I’m excited at how nutritious this dish is and how much my family enjoyed it. Even without heavy sauces, sour cream or any additions of fat or sugar, Southwest Confetti is a tantalizing burst of delicious flavors and textural variety! Quinoa, black beans and lentils provide some great proteins (Quinoa is the only plant-based, complete protein, I think, containing every amino acid.) and the fiber, antioxidants and vitamins provided from the veggies put Southwest Confetti on a nutrition overload! Shhhh! Don’t tell them! Just bask in the healthy glory and soak up all the applause. Enjoy!
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Classico. #cbias #SocialFabric #CookClassico
Whether you’re looking for a quick and easy Sunday night supper, something to take to the church potluck or a new twist on appetizers for your buffet table, you can’t help but be the hit of the party with these sliders. I have pinned several versions on my Pinterest recipe boards and, of course, it [...]
Whether you’re looking for a quick and easy Sunday night supper, something to take to the church potluck or a new twist on appetizers for your buffet table, you can’t help but be the hit of the party with these sliders. I have pinned several versions on my Pinterest recipe boards and, of course, it is always my intention when I’m pinning them, to actually go ahead and make them. Last week, I finally got around to putting them together and oh gravy! These are really good! The recipe I tried comes from Janelle at Comfy in the Kitchen. I didn’t change much, other than using half white bread and half whole wheat, plus mixing up the deli meat and condiments a bit . Next time, I do think I will cut the brown sugar in half, since my crew prefers not too have to much sweet with their savory. But, sugar aside, these are fantastic! You really do have to try them. Your family will crown you Chef Extraordinaire! You know you want a crown. :) Okay, enough with illusions of grandeur. Here’s the recipe. Enjoy!
What a fabulous opportunity I’ve had this week, to try a wonderful new product at Wal-Mart — Ecce Panis Bread. If you love homebaked bread, but just can’t find the time or motivation to tackle baking your own from scratch, or remembering to thaw frozen bread dough, Ecce Panis is a yummy solution. I had [...]
What a fabulous opportunity I’ve had this week, to try a wonderful new product at Wal-Mart — Ecce Panis Bread. If you love homebaked bread, but just can’t find the time or motivation to tackle baking your own from scratch, or remembering to thaw frozen bread dough, Ecce Panis is a yummy solution.
I had quite a bit of shopping to do, so I sat down and made a quick list, adding this new bread to it. I was anxious to not only see how it would look, but to taste it and see if they really could achieve that homemade flavor in just a handful of minutes in my oven. I wasn’t 100% sure where I would find it in our store. The bread aisle seemed like a logical choice, and yet, I swung by the bakery/deli department first and was happy to find the bread, right away. Next to our deli counter, there are wooden “islands” of baked goods. On the bottom shelf of the island closest to the deli, I found FOUR different varieties of the new Ecce Panis bread. Not wanting to play favorites, and seeing that they were all around $1.88 a loaf, I threw all four into the cart and headed off to get the rest of my groceries. After our experience with it, which I will relate, below, I heartily encourage you to find Ecce Panis breads in your local WalMart, for your own family!
My challenge, with this mission, was to create a delicious spread recipe to use on Ecce Panis breads, so I added several other things to my list as an idea for the spread started swirling in my head — cream cheese, (of course ), green onions, bell peppers in red, yellow and orange, bacon, cheddar cheese… This definitely seemed to be going in a savory direction and I was envisioning something like the wrap filling I had come up with for our daughter’s graduation party that incorporated cream cheese, my homemade hot pepper jelly, lots of veggies and fresh herbs, cheddar cheese and diced chicken breast. It was really tasty and with some simple modifications, I thought I could transform it into a delicious spread. Ideas were churning as I continued through the grocery aisles. Thank heavens I had taken a list, or I would have had one of everything in the store! As it was, I did succumb to the beautiful selection of fresh berries on display and made it home with a pint of gorgeous blackberries. If you want to see more pictures of my shopping trip (I apologize in advance for the picture quality. When I got to the store I realized the only camera I had with me was on my phone. ), check out my Google+ album.
The Ecce Panis lived up to it’s “freshly baked bread in minutes” label. It is truly delicious; and warm from the oven, you would be hard pressed to know it wasn’t white bread baked in your own kitchen. Our family ate each variety with pleasure and gusto – no shrinking violets in our house, when it comes to homemade bread! We had the french baguettes, sliced on the diagonal for crostinis and the french dinner rolls made great sandwiches for a quick chicken salad lunch. I used the ciabatta and Neo-Tuscan Mini Boule to serve the fabulous Blackberry Cream Cheese Spread that I’m about to share with you.
Okay, so I drove home from WalMart, unpacked my groceries and quickly started my recipe idea’s transition from wrap filling to spread. Epic fail! -lol- It actually tasted great and my son probably ate 2/3 of it in the first hour or so, but it was not as “pretty” as I pictured it and I wanted this to be really special, so….rewind! What else did I have on hand that would make a delicious spread and look as beautiful as it tasted? I’m starting to think that deviation from my grocery list was God-inspired. Blackberries! Well, to say it was a success to change courses, would be an understatement. We loved the color, the flavor and the texture of this delicious spread. It’s only five ingredients and we will make this over and over again, easily substituting whatever fresh berries are in season. Your family will think you’re amazing!
This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias #EasterMeals As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.
About 10 pm on Friday night, I started reading The Stocked Kitchen, by Sarah Kallio and Stacy Krastins. By midnight, I was finished. Seriously, I read a cookbook cover to cover and was so excited, I couldn’t go to sleep. It seems a little silly to call this just a cookbook. It’s more like “kitchen [...]
About 10 pm on Friday night, I started reading The Stocked Kitchen, by Sarah Kallio and Stacy Krastins. By midnight, I was finished. Seriously, I read a cookbook cover to cover and was so excited, I couldn’t go to sleep. It seems a little silly to call this just a cookbook. It’s more like “kitchen curriculum”. I’ve been cooking for at least 40 years, and I would venture to say I’m fairly good at it. Yet, I learned so much from The Stocked Kitchen that I had never previously considered. I can’t wait to share it. It is going to take a busy woman’s view of her kitchen, and cooking, and literally turn it upside down. I will venture to say that you have never seen another cookbook like it and though there will probably be many who will try to copy this ingenious concept, you get to hear about the one and only original, right here, on Busy-at-Home. (Enter to win a copy for yourself, at the end of this post!)
The first two “chapters” of the book are made up of a total of only three pages. After reading them, however, I was hooked. I felt a kinship with these women who knew exactly what the challenges are in a busy woman’s kitchen, day-to-day — you know, that 4:30 or 5:00 standing and staring into an open refrigerator or pantry and feeling like you have nothing to make for dinner challenge? They’ve been there, done that, AND they have a solution. The difference between understanding a dilemma, and solving a dilemma, is action. Sarah and Stacy’s actions are going to rock your cooking world! The system and recipes they have developed are going to save you time — they’re going to save you money — and they’re going to give you a confidence in the kitchen that will leave smiles on the faces of your family and guests at every meal. (I’m just a little stoked about this cookbook. ) Frugal, fast and made from scratch — everything we love at Busy-at-Home!
The short and sweet of the premise behind this book is one awesomely simple, yet comprehensive grocery list. Keep your fridge, freezer and pantry stocked with these items and you will always have what you need to create ANY of the more than 300 recipes in this book. The grocery list is included in tear-out pages in the back of this wonderful, hard cover cookbook. Stick it to the fridge, check off items as they are used (and train others in your house to do the same), so you know it needs to be replenished and then carry the list to the store with you every 7-10 days to restock your kitchen with the few items you need. You could easily just make copies of the page to have one for each week, or even simpler, visit The Stocked Pantry website and print the list on your printer at home. Do you realize how this will revolutionize the way you shop — how many “extra” things you will not be buying — how much time and money that can save? It boggles the mind.
So, what’s the secret to this grocery list? What makes it so magical and special? Have you ever seen a recipe online or in a magazine and thought it sounded amazing and decided to make it, only to find you needed some exotic ingredient that you have never purchased in your life, much less have sitting in your pantry? Have you made an extra trip to the store to get that item, and a few others you find along the way, just to bring it home, make the recipe and have the rest of that product sit untouched on your shelves for months or even years? I definitely have. The secret to The Stocked Kitchen grocery list is that all the items are everyday, normal food that you probably keep in your kitchen most of the time. When I first glanced at the list, I thought, “That’s a LOT of groceries!”, but after taking the time to read through it, I already had about 85-90% of those items in my kitchen. The few things that aren’t on your normal list of staples, will quickly become familiar to you, because they are so commonly used in these recipes. You won’t be buying exotic, but you WILL be buying cost-effective, common ingredients that can be used to create delicious, nutritious meals and that will save you money on 1) pre-packaged, processed food and 2) going out to eat at the last minute because you “don’t have anything to cook at home”.
These recipes are certainly family-friendly, but they will be equally great for entertaining. There are options for every palate and quite a few vegetarian options, as well. That was actually one of my biggest concerns before reading the book — “Won’t we get tired of having the same old dishes day in and day out? How can there be enough variety, with only one shopping list?” Let me ask you a question. In a 30-day span, are there any of your family’s favorite dishes that you prepare more than once? We sure do and sometimes it’s because we want it, sometimes it’s because I can’t think of anything else to make. The Stocked Kitchen has enough soup, pasta, and meat main dish recipes that you would be able to eat a different dinner (no repeats) every night for more than two months. I know, because I counted. Our family is not huge on seafood, (though I may try incorporating it more often with these recipes), so I counted how many meals I would be able to make if I never used ANY of the seafood recipes. There were over two months worth and that doesn’t count the times we will eat breakfast for supper or have a baked potato bar, etc. This grocery list doesn’t limit you, it uses ingredients you typically keep on hand, anyway, and provides you with the recipes to help you create a delicious, expanded repertoire of meals for your family without needing to run to the store before you cook each night. If you’re like me (and I know you are ), you’ll immediately recognize how many of your family’s own recipes fit the grocery list, which expands your possibilities even further. I don’t know about you, but that’s exciting to me. What has become a drudgery and a chore – grocery shopping — will become streamlined, simple and quick. Happy, happy mama!
I also believe there are many recipes in the Stocked Kitchen that would lend themselves well to freezer cooking, another of my favorite time and money savers. The Stocked Kitchen has recipes for main dishes and soups, pasta dishes, appetizers, desserts, pizzas, breakfasts and brunches, salads, breads, beans, potatoes, rice and veggies! Plus, you’ll learn to make your own sauces, salsas, dressings and condiments from ingredients on the list, saving money and space in the fridge. What’s left? What’s not to love? It’s pure genius!
You’ve read a lot of my reviews, so you know I take pretty seriously what I recommend. It’s one thing to be able to like and recommend a product. It’s another to say you need it. We have a pretty clear understanding of the difference between wants and needs in our house. So, understand I am not speaking lightly when I say, “You NEED this book.” I seriously believe it will save you time and money, help your family to eat healthier and take the panic out of mealtime preparation. You will do your job more efficiently, effectively and happily because you have the tools you need to pull it off. I will be giving this book as a wedding or bridal shower gift each time I receive an invitation. If it were the only cookbook a new bride owned, she’d be set. Seriously! Yes, it’s a cookbook, but it’s also a tool, it’s a plan for being successful in the kitchen. It equips you to masterfully prepare tasty meals, from ingredients you already have in your kitchen and enjoy doing it. I wish I had had it years ago. You’re going to love it!
Here’s one recipe, I’ve been given permission to reprint for you. You need to put a batch of this in the oven every time you are going to have company, because your house smells AMAZING while it is baking!
THE GIVEAWAY!!! The Stocked Kitchen publisher, Atria Books (a division of Simon & Schuster), has generously sponsored a giveaway of one copy of the book for a Busy-at-Home reader.
You must be 18 or older and a US resident to enter. Mandatory entry must be completed before any optional entries will be counted. Winner will be selected in a random drawing using random.org. Deadline for entry is midnight (CST), Sunday, August 7, 2011.
In a comment below, share how The Stocked Kitchen would benefit you and your family.
OPTIONAL ADDITIONAL ENTRIES:
- Like The Stocked Kitchen on Facebook. Leave a comment letting me know you’ve done it.
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- Tweet this giveaway (maximum of 1x per day, please). Win “The Stocked Kitchen” and revolutionize the way you shop & cook! @busyathome @AtriaBooks @thestockedkitch http://ow.ly/5Qi1i Leave a comment below with a link to your tweet.
- Post this giveaway on your Facebook page. Win “The Stocked Kitchen” and revolutionize the way you shop & cook! @busyathome @AtriaBooks @thestockedkitch http://ow.ly/5Qi1i Leave a comment below with a link to your post.
I received a copy of The Stocked Kitchen, in order to test recipes and conduct this review. No monetary compensation was received and a positive review was not required. As always at Busy-at-Home, the views and opinions expressed are wholly my own.
Mouthwateringly delicious, creamy and spicy — this is a simple to prepare appetizer that you will not want to share. Seriously, I could easily have eaten this directly from the baking dish with a spoon. (If no one saw it, it never happened. ) It’s that good! This recipe incorporates all the flavors I love [...]
Mouthwateringly delicious, creamy and spicy — this is a simple to prepare appetizer that you will not want to share. Seriously, I could easily have eaten this directly from the baking dish with a spoon. (If no one saw it, it never happened. ) It’s that good! This recipe incorporates all the flavors I love in stuffed jalapeno poppers and melds them into a luscious dip that will be perfect for your 4th of July entertaining. The other part I love is that it can be served hot or cold. This time of year, in Nebraska, I cool and then chill it after it is baked. Then I serve it cold. In the winter it’s fabulous served hot from the oven. So, you decide how it works best for you and your family, but seriously, you have to make this. Go edit your grocery list, right now, and make sure you have everything. I can’t wait to hear how it turned out for you!
Here’s how to put it together.
Sprinkle the dip with the Panko, cheese and butter crumb mixture. Bake at 350 degrees for 30-35 minutes.
Pull it from the oven and serve it popping hot with your favorite crackers, appetizer bread or chips OR you can cool it and chill in the fridge until serving time. It’s absolutely fabulous, hot or cold! Enjoy!
This post is linked to the Grocery Cart Challenge.
This time of year, there are all kinds of parties and gatherings where we will contribute at least one item, if not more, to the buffet table. Appetizers are a popular and simple way of providing a little somethin’ somethin’ for all your guests without the work and fuss of a full meal. I love [...]
This time of year, there are all kinds of parties and gatherings where we will contribute at least one item, if not more, to the buffet table. Appetizers are a popular and simple way of providing a little somethin’ somethin’ for all your guests without the work and fuss of a full meal. I love doing appetizer buffets, because they offer so much variety and will invariably have at least an item or two to suit everyone’s tastes. Plus, if you are asking guests to contribute, appetizers are often less intimidating than a full-fledged potluck dish for the non-cookers on your guest list.
I threw this relish together while preparing for a fun visit with our Four Square group from church. This will satisfy the palates of friends who enjoy a spicy bite in their hors d’oeuvres. Mine was on the hot side and you can tame it down in two ways if you prefer milder heat - 1) remove the veins and seeds from the jalapeno before mincing and 2) only use half the jalapeno. Regardless of the heat level you like, this simple relish is DELICIOUS on crackers spread with cream cheese and the colors are festive and inviting.
This would be another great item to put in canning jars with a decorative lid and ribbon and add to your list of frugal and well-received gift ideas. This recipe made about 6 cups, so you could probably get six of the cute half-pint jars made and it would be so inexpensive per jar. Wouldn’t it be gorgeous in a basket with some home baked bread and other holiday goodies!!??!!
Glenda’s Corn Relish
- 16 oz bag of frozen sweet corn, thawed
- 1 red bell pepper, diced fine
- 1/3 cup white or red onion, minced
- 1 jalapeno, minced fine (remove seeds and veins for less heat)
- ½ cup fresh parsley, chopped fine
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 3 Tablespoons of sugar, more or less, to taste
I mince the onion and jalapeno very fine and I do a small dice on the red pepper. This is going to be more a matter of preference, but normally you will not want BIG chunks of any one vegetable topping your crackers. You want these flavors to meld and be one, letting the veggies be the texture, but the combination of all of them to be the flavor.
Once all the vegetables are chopped, I mix them in my Pampered Chef Batter Bowl. Because I can snap the lid on and slide it right into the fridge, it’s the perfect choice for allowing this yummy relish to marinate for a few hours, before serving.
Chop the parsley and stir it into the veggies. (I think you could just as easily substitute cilantro and then use lime juice in place of the vinegar. This recipe leaves lots of room for variations, so be creative. I can imagine it with some chopped avocado, too.)
Whisk the oil, red wine vinegar and sugar together to make the dressing/marinade. Pour over the veggies. Salt and pepper to taste. Cover and refrigerate until ready to serve.
I served it as one of several appetizers and desserts for our little gathering. I wish I had gotten a picture of it on the crackers with cream cheese, because it’s so pretty, but we were just to busy gobbling it. This picture shows several of the items on our appetizer buffet. You’re going to love the homemade summer sausage. But that’s another post.
Think fun, frugal and tasty when you’re planning treats for your holiday spread or for gifts. This corn relish should be on your list!
This recipe is linked to Tasty Tuesday.