Wednesday, October 31, 2012

Savory French Toast Breakfast Bake Recipe




Hey everyone! Hope you had a great Halloween! I took my daughter and the neighbor's daughter trick or treating for a couple hours and boy was I exhausted! They really know how to collect that candy! Here is a pic of the two sweethearts!


Breakfast has always been a favorite of mine. We usually eat it for dinner more than at breakfast time at our house! This Savory French Toast Breakfast Bake is so easy to prep and it tastes amazing when it's finished! You can use any ingredients you have on hand to change up the flavor. It also tastes great leftover with some hot sauce sprinkled on top! Enjoy!!

 
 Savory French Toast Breakfast Bake (print recipe)

What you need:
1 tablespoon butter, softened
4 slices french bread
5 slices of bacon, cooked and crumbled
2 green onions, sliced
4 white mushrooms, sliced
1 cup shredded swiss cheese
6 eggs
1 1/2 cups milk
1 1/2 teaspoons dijon mustard
2 tablespoons fresh parsley, minced
salt and pepper as desired

Directions:
Preheat oven to 350 degrees.

Grease an 8x8 glass baking dish with the softened butter. Arrange the french bread slices in the bottom of the baking dish. Sprinkle bacon, green onions, mushrooms and swiss on top of the bread. In a bowl, beat the eggs, milk, mustard, parsley, salt and pepper with a fork until combined. Pour the egg mixture over the rest of the ingredients and press the surface with a fork to help the egg mixture absorb.

Bake for 45 minutes or until eggs are set. 

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Garlic Cheddar Chicken

This recipe was shared at:
Cast Party Wednesday at Lady Behind the Curtain
Work it Wednesday at High heels and Grills
Wonderful Food Wednesday at At Home Take 2
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Totally tasty Tuesdays at Mandy's Recipe Box
Tuesday Talent Show at Chef in Training
Manic Monday at Bobbi's Kozy Kitchen
Mealtime Monday at Couponing and Cooking
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friends Friday at A Lil Country Sugar
Weekend Potluck at Sunflower Supperclub
Tasty Thursdays at Mandatory Mooch
Thursdays Treasures at Recipes for my Boys
Wednesday Extravaganza at Hungry Little Girl
Full Plate Thursday at Miz Helen's Country Cottage

Monday, October 29, 2012

Black Bean Nacho Burgers Recipe and Cookbook Review! Ten Dollar Dinners by Melissa d'Arabian




I just love when my local library posts their new books online. Cookbooks always catch my eye and before I know it, I have tons of them on request! I've always been a fan of Melissa d'Arabian and was super excited to discover her new cookbook, Ten Dollar Dinners in the new release section. 

This cookbook has so many great recipes, I will be purchasing a copy of my own. I decided to try out the Black Bean Nacho burgers because I've always wanted to make them and I loved flavor combo in this recipe. The recipe below has the exact ingredients as listed in her cookbook, but I will add 1/2 teaspoon cumin the next time I make them for some more Mexican flavor. This cookbook is well worth buying and I hope you discover some of the other great recipes she has listed in it! Enjoy!!

Black Bean Nacho Burgers (print recipe)

What you need:
2 cups cooked black beans (I used canned, rinsed and drained)
1 cup finely crushed tortilla chips
1/2 cup salsa, plus extra for serving
1/2 cup shredded cheddar cheese
1 large egg, lightly beaten
2 green onions, thinly sliced
salt and pepper as desired
4 hamburger buns
3 tablespoons olive oil
sour cream for serving

Directions:
Use a potato masher to smash the beans in a large bowl, until most of the beans are mashed, with a few semi whole beans left.  Stir in the tortilla chips, salsa, cheese, egg, green onion, salt and pepper. Set the mixture aside for 10 minutes to allow chips to absorb some of the liquid. Shape into 4 patties. 

Place patties on a plate, cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.

Heat 2 tablespoons of the olive oil in a large non stick skillet over medium heat. Set the burgers in the pan and cook until golden brown, 4 to 5 minutes. Flip the burgers and add remaining 1 tablespoon of oil. Cook until other side is golden, about 4 to 5 minutes. Remove from heat and serve on a bun topped with salsa and sour cream!

Recipe source:



*In accordance with the FCC guidelines, if you make a purchase from the Amazon link above, I will receive a small commission at no cost to you for the referral.*

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Book Review: No More Time Outs by Thomas Slater

This recipe was shared at:
Recipe Round Up at Gooseberry Patch
Meatless Monday at Healthy Mommy, Healthy baby
Mealtime Monday at Couponing and Cooking
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friends Friday at A Lil Country Sugar
Weekend Potluck at Sunflower Supper Club
Tasty Thursdays at Mandatory Mooch
Thursdays Treasures at Recipes for my Boys
Wednesday Extravaganza at Hungry Little Girl
Full Plate thursday at Miz Helen's Country Cottage
Show & Share Wednesday at Semi Homemade Mom
Wonderful Food Wednesday at At Home Take 2
Work it Wednesday at High Heels and Grills
Cast Party Wednesday at Lady Behind the Curtain
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
Trick or Treat Tuesday at Inside Bru Crew Life

Saturday, October 27, 2012

Weekly Favorites Saturday! 10/20-10/27

I decided to start a weekly series highlighting my top 6 posts every week! They might be newer posts, or oldies. Either way, you may discover something you've missed!

Top post of the week: Cheesy Ground Beef, Rice and Broccoli Skillet


#2 Pumpkin Crunch Cake


#3 Homestyle Chicken Noodle Soup


#4 Garlic Butter Baked Pollock Fillets 


#5 Chicken and Rice Casserole from Scratch (No Cream Soup!)


#6 Marge's Chicken Wild Rice Soup Recipe


If you liked these recipes, follow the Hot Eats and Cool Reads Board on Pinterest here!

Wednesday, October 24, 2012

Baked Pickled Pumpkin Seeds Recipe




My daughter Ella, carved pumpkins with her Auntie Shantel last weekend and brought all of the pumpkin seeds home with her. I immediately cleaned them up, grabbed a jar of pickle juice out of the fridge and combined them in a smaller jar! I saw this idea online sometime within the last couple years and just knew I had to try it! The pickle juice gives them a slight pickle flavor, which goes great with the roasted pumpkin taste. I always keep pickle juice after the pickles are long gone. If I have extra veggies, such as carrots or cauliflower, I throw them in there and let them sit for a few weeks until they pickle. I just love pickled stuff!

Baked Pickled Pumpkin Seeds (print recipe)

What you need:
1 1/2 cups pumpkin seeds, cleaned, rinsed and drained
pickle juice
salt
1 teaspoon butter

Directions:  
Preheat oven to 350 degrees.

Soak the pumpkin seeds in the pickle juice, in a sealed container, for 4 or more days. (we shook ours up every day)

Drain well.

In a small microwave safe bowl, melt butter. Mix the pumpkin seeds with the butter and sprinkle with salt. 

Place seeds in a single layer on a cookie sheet and bake for 30 minutes, or until brown, stirring occasionally.

Cool and store in an air tight container.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Book Review: The Jakarta Pandemic by Steven Konkoly

This recipe was shared at:
Show & Share Wednesday at Semi Homemade Mom
Wonderful Food Wednesday at At Home Take 2
Work it Wednesday at High Heels and Grills
Tuesday Talent Show at Chef in Training
Mealtime Monday at Couponing and Cooking
Church Supper at Everyday Mom's Meals
Halloween Blog Hop at Katherine Martinelli
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friends Friday at A Lil Country Sugar
Foodie Friday at Simple Living
Weekend Potluck at Sunflower Supper Club
Tasty Thursdays at Mandatory Mooch
Wednesday Extravaganza at Hungry Little Girl
Creative Thursday at Michelle's Tasty Creations
It's Fall Y'all at Love Bakes Good Cakes
Recipe Round Up at Gooseberry Patch
Full Plate Thursday at Miz Helen's Country Cottage
Thursdays Treasures at Recipes for my Boys

Monday, October 22, 2012

Cheesy Ground Beef, Rice and Broccoli Skillet Recipe




Now that my daughter's in kindergarten, she is super hungry and ready to eat when we get home after school. Nights like these, I need something quick and easy to whip up. This recipe is perfect for that! Most of these ingredients or something similar, can be found in my pantry, fridge and freezer at all times. I prefer to make the cream soup from scratch, but sometimes after a long day it's simpler to just open a can. You can make this recipe either way!

The flavors go great together, and it's very hearty and filling. My daughter actually ate two bowls right away and loved it! I hope this recipe works great for your family, like it did for ours! Enjoy!

Cheesy Ground Beef, Rice and Broccoli Skillet (print recipe)

What you need:
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup onions, chopped
1- 10 3/4 ounce can cream of chicken soup
1- 8 ounce can tomato sauce
2 teaspoons worcestershire sauce
1 cup uncooked long grain white rice
2 cups water
2 cups fresh broccoli, cut into bite sized pieces
1 cup shredded cheddar cheese
salt and pepper, if desired

Directions:
Brown ground beef, garlic and onions in a large skillet over medium high heat. Season with salt and pepper. 

Add cream soup, tomato sauce, worcestershire and mix well. Stir in rice and water. Bring to a boil. Reduce heat to low, cover and simmer 15-20 minutes. Meanwhile, place broccoli in a microwave safe bowl, cover with water and heat for 4-5 minutes, or until broccoli is tender. 

When the rice is done and the liquid is absorbed, stir in broccoli and sprinkle cheese over the top. Cover and heat until cheese is melted. 

Slightly Adapted from: Pillsbury Cooking with Ground Beef, April 2000



If you liked this recipe, follow the Hot Eats and Cool Reads Board on Pinterest here!

On the blog... one year ago:
Bean and Cheese Taquitos 
Grapefruit and Raspberry Bellinis

This recipe was shared at:
Trick or Treat Tuesday at Inside Bru Crew Life
mealtime Monday at Couponing & Cooking
Church Supper at Everyday Mom's Meals
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friends Friday at A Lil Country Sugar
Foodie Friday at Simple Living
Weekend Potluck at Sunflower Supper Club
Tasty Thursdays at Mandatory Mooch
Wednesday Extravaganza at Hungry Little Girl
Creative Thursday at Michelle's Tasty Creations
Full Plate Thursday at Miz Helen's Country Cottage
Thursdays Treasures at Recipes for my Boys
Show & Share Wednesday at Semi Homemade Mom
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at At Home Take 2
Cast Party Wednesday at Lady Behind the Curtain
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Totally Tasty Tuesdays at Mandy's Recipe Box
Tuesday Talent Show at Chef in Training

Saturday, October 20, 2012

Homestyle Chicken Noodle Soup Recipe



My little honey girl Ella, wasn't feeling the hottest today. I think some of the kindergarten germs finally caught up with her! What better to feed her than some homemade chicken noodle soup??

Reams Homestyle Egg Noodles are my absolute favorite noodle to use when making chicken noodle soup. They are almost like a dumpling texture, without the hassle of actually making dumplings. The soup turns out delicious and it's so comforting. Comfort food is the best, especially when you're sick and need something to warm you up. This hits the spot! I hope you enjoy it as much as we do!


Homestyle Chicken Noodle Soup (print recipe)

What you need:
a drizzle of olive oil
3-4 chicken breasts, cut into bite sized pieces
1 cup onions, diced
1 1/2 cups celery, sliced
1 1/2 cups carrots, sliced
8 cups chicken broth
1- 16 ounce package of frozen Reame's Homestyle Egg Noodles
1/4 cup fresh parsley, minced
salt and pepper, as desired

Directions:
In a large soup pot, heat olive oil over medium high heat. Add chicken breast and saute until cooked through. Add onions, celery, carrots and saute, stirring often, for 5 minutes. Add chicken broth, bring to a boil and add frozen egg noodles. Reduce heat to medium and continue boiling for about 20 minutes or until veggies are tender and noodles are cooked through. Add parsley, salt, pepper and remove from heat.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Mixed Berry Bellinis Made with Moscato d'Asti

This recipe was shared at:
Foodie Friends Friday at A Lil Country Sugar
Foodie Friday at Simple Living
Weekend Potluck at Sunflower Supper Club
Tasty Thursdays at Mandatory Mooch
Wednesday Extravaganza at Hungry Little Girl
Creative Thursday at Michelle's Tasty Creations
It's Fall Y'all at Love Bakes Good Cakes
Full Plate Thursday at Miz Helen's Country Cottage
Thursdays Treasures at Recipes for my Boys
Show & Share Wednesday at Semi Homemade Mom
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at At Home Take 2
Cast Party Wednesday at Lady behind the Curtain
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Totally Tasty Tuesdays at Mandy's Recipe Box
Tuesday Talent Show at Chef in Training
Manic Monday at Bobbi's Kozy Kitchen
Mealtime Monday at Couponing & Cooking
Church Supper at Everyday Mom's Meals
The Ultimate Soup Recipe List at Love Bakes Good Cakes

Book Review: Yes, Chef: A Memoir by Marcus Samuelsson




Description from Goodreads:
Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. 

My thoughts:
Marcus Samuelsson has always been a favorite judge of mine on Food Network's, Chopped. I really loved reading this book about him because he has such an interesting life story and it shows how hard he worked to get to where he is today.  He had a great childhood growing up in Sweden and I found the experiences he had working in the food industry in various countries very interesting. He eventually made his way to America and found success, hitting a few speed bumps along the way.

I love food and this book definitely showed me that I never want to work in a restaurant setting. The stress and craziness chef's go through on a daily basis is not for everyone. I will just stick to my food blogging. This book is great overall and I found myself interested right until the end. 

I rated this book 4 out of 5 stars


 

*In accordance with the FCC guidelines, if you make a purchase from the Amazon link above, I will receive a small commission at no cost to you for the referral.*

Wednesday, October 17, 2012

Tomato, Mushroom and White Bean Soup Recipe




I just get so excited when fall is here. I love soup and it's so comforting on these cool Minnesota days. My daughter Ella and I had so much fun making this soup! She got all of the mushrooms cleaned up for me while I was chopping onions and garlic. I was so impressed with her mushroom cleaning skills, that she will be getting that job from now on since she loves to hang out in the kitchen with me. Mushrooms are one of her new favorites so we use them quite often. They are one of Mama's favorites too!

This soup turned out so flavorful and hearty and I love that it's meatless. You don't even realize that the meat isn't there, and it's so much cheaper to make without it. I'm all about cheap meals these days with grocery costs that are through the roof. Our local newspaper recently released results of a study on what things cost in different areas in Minnesota. The St Cloud metro area where I live, has the most expensive groceries in the state, so it makes it even more difficult to be thrifty. I always base my meals on what's on sale that week and try to keep the cost down.

You will love this recipe! Enjoy!!


Tomato, Mushroom and White Bean Soup (print recipe)

What you need:
olive oil
8 ounce white mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
5 cups veggie or chicken broth (I used chicken, but either works great)
1- 14 ounce can diced tomatoes with juice
1/2 teaspoon dried thyme
1-15 ounce can white beans, rinsed and drained
1 cup elbow macaroni or any small pasta
2 tablespoons fresh basil, chopped
1/2 tablespoon fresh oregano, chopped
salt and pepper, as desired

Directions:
In a soup pot, heat olive oil over medium heat. Add mushrooms, onion, garlic, salt and pepper and saute for 5-7 minutes or until onions are tender. Add broth and tomatoes and bring to a boil. Add beans and pasta and simmer until pasta is cooked through. Add basil and oregano, remove from heat and serve!

Slightly adapted from: All American Vegetarian

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Book Review: Secret Obsession by Kimberla Lawson Roby

This recipe was shared at:
Recipe Round Up at Gooseberry Patch
Show & Share Wednesday at Semi Homemade Mom
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at At Home Take 2
Cast Party Wednesday at Lady behind the Curtain
Whimsy Wednesday at Smart School House
Healthy Foods Linky at Side Tracked Sarah
All My Bloggy Friends at Love Bakes Good Cakes
Totally tasty Tuesdays at Mandy's Recipe Box
Tuesday Talent Show at Chef in Training
Manic Monday at Bobbi's Kozy Kitchen
Meatless Monday at Healthy Mommy, Healthy Baby
Mealtime Monday at Couponing and Cooking
Church Supper at Everyday Mom's Meals
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friends Friday at A Lil Country Sugar
Weekend Potluck at The Better Baker
Fantastic Thursday at Five Little Chefs
Tasty Thursday at Fantastical Sharing of Recipes
It's Fall Y'all at Love Bakes Good Cakes
The Ultimate Soup Linky at Love Bakes Good Cakes
Creative Thursday at Michelle's Tasty Creations
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursdays at Mandatory Mooch

Monday, October 15, 2012

Chicken, Rice and Black Bean Taquitos Recipe



 Chicken, Rice and Black Bean Taquitos (print recipe)

What you need:
1 Chicken Cilantro Lime Rice recipe
2 cups cooked chicken, diced
3/4 cup corn
1- 15.25 ounce can black beans, rinsed and drained
1 cup shredded cheddar cheese
1 cup sour cream
1 cup salsa
1 teaspoon cumin
1/2 teaspoon chili powder
a few, or more dashes hot sauce
20- 6 inch flour tortillas
cooking spray
sea salt

Directions:
Preheat oven to 375 degrees.
Cook Chicken Cilantro Lime Rice according to instructions.

Combine remaining ingredients in a bowl until evenly mixed.

Spread some of the rice mixture down the tortilla in a line and repeat with the chicken mixture next to it. Roll the tortilla tightly around the rice and chicken, lay seam side down on a cookie sheet. Repeat until all tortillas are used. Spray the top of the taquitos with cooking spray and sprinkle with sea salt.

Bake for 12-15 minutes or until edges are brown and crispy. Serve with salsa, sour cream and guacamole!

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Caprese Grilled Cheese 
Paula Deen's Pumpkin Bars

Sunday, October 14, 2012

Pumpkin Crunch Cake Recipe




Even though I've been blogging for over a year now, I'm still not much of a dessert maker. I'm slowly trying to incorporate more into my blog postings, especially seasonal desserts, like this one. See, the problem with making desserts is eating them. I cannot and will not eat an entire dessert myself (hmm wonder why lol), even though it is tempting. I was heading out to WI this weekend to visit my good friend Josie, so I whipped this up to take with me out there. I just knew the pan would be empty when I returned home. She loved it! I also shared with a few family members, and they thought is was delicious too.

This Pumpkin Crunch Cake is so easy to throw together, and the end result is heavenly. The top turns out like a super crunchy crust, and the bottom is just like pumpkin custard. I'm a huge custard lover, so this is right up my alley. The comments on the blog where I found the recipe suggests using only half the cake mix, but I used the whole mix and it turned out perfectly. You decide how much you'd like to use. Either way, this dessert will disappear before your eyes. Yum. Enjoy!!

Pumpkin Crunch Cake (print recipe)

What you need:
1- 15 ounce canned pumpkin
1- 12 ounce can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1/2 cup chopped pecans
1 cup butter, melted

Directions:
Preheat oven to 350 degrees. Grease a 9x13 glass baking dish. Mix pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour the mixture in glass baking dish. Sprinkle dry cake mixture over pumpkin and sprinkle with pecans. Evenly pour melted butter over the top.  Bake 50-55 minutes.

Recipe Source: The Picky Apple (slightly adapted)

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Grilled Cheese Sandwich with Bacon, Avocado and Ham

This recipe was shared at: It's Fall Y'all at Love Bakes Good Cakes, Fall in Love with Fall at Hi It's Jilly, Recipe Round Up at Gooseberry Patch,

Wednesday, October 10, 2012

Cheesy Ham and Apple Cups Recipe



If you look at the ingredient list for this recipe, you might think it is an unusual combo. Don't let that stop you from trying it! I love this recipe, and I especially love the sweet and savory combo. Ham, apples and cheddar go together perfectly and the sour cream cuts the sweetness of the preserves so it isn't overpowering.

This would be a great appetizer, breakfast, or have it for dinner, just like we did! It's quick and easy, making it great for a last minute meal. Enjoy!!


Cheesy Ham and Apple Cups (print recipe)

What you need:
1- 7.5 ounce can of biscuits
1/3 cup sour cream
1/2 teaspoon dijon mustard
2 tablespoons apricot pineapple preserves
1/2 cup ham, diced
1/2 cup apple, peeled and diced
1/2 cup shredded cheddar cheese plus additional for topping
2 tablespoons onion, finely diced
pepper

Directions:
Preheat oven to 375 degrees. Grease 10 regular sized muffin cups.

Separate biscuit dough into 10 biscuits. On a piece of wax paper, press each biscuit into 3 inch rounds and press into greased muffin cups.

Mix the remaining ingredients in a bowl and scoop mixture into biscuit cups. Top each one with shredded cheddar. Bake for 15-20 minutes or until edges are golden brown. Remove from the oven, cool for 5 minutes, and serve!


If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... 

Recipe Source: Pillsbury (adapted)