Wednesday, September 28, 2016

Chicken Fried Cold Noodle Salad

I have wanted to share this salad for a while now. It is so tasty!  I have eaten this salad with both hot and cold chicken fingers and they both taste incredible. So making this salad ahead of time is not even an issue. The seasoning on the chicken is what I was most excited about. Maybe you heard that a few months ago, a recipe was published in an article about a family in Kentucky. The recipe supposedly was the original secret ingredients for KFC's 11 herbs and spices. So, I couldn't wait to try out the mix of the seasonings, and I wasn't disappointed! I don't know if it was their recipe, but it tasted a lot like it! 

I hope you give this recipe a try. The cold noodles give the recipe a great taste similar to a pasta salad, and the potato salad with the fried chicken add a picnic touch, just for fun!

Chicken Fried Cold Noodle Salad

Yield-1 salad
(printable recipe at end of post)

5 small Red Potatoes
1/4 cup Mayonnaise
1-2 tablespoons Ranch Dressing
1 Scallion Stalk
1 Hard Boiled Egg
Noodles (Yaki Soba Japanese Noodles)
Corn Niblets
1/4 cup Italian Dressing
2 cups Flour
3-4 Eggs
3-4  Chicken Strips
cooking oil 

Chicken Seasoning 

2 cups of flour

2/3 tablespoons of salt

1/2 tablespoon of thyme
1/2 tablespoon of basil
1/3 tablespoon of oregano
1 tablespoon of celery salt
1 tablespoon of black pepper
1 tablespoon of dried mustard
4 tablespoons of paprika
2 tablespoons of garlic salt
1 tablespoon of ground ginger
3 tablespoons of white pepper




Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart.  Mix together noodles and corn. Add dressing. Refrigerate.
Mix all the seasonings together.
Place flour in one pan, 3 eggs in another, and seasonings in the third.
Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.
 Thanks for joining me today!

yield: 1 saladprint recipe

Chicken Fried Cold Noodle Salad

prep time: 25 MINScook time: 40 MINStotal time: 65 mins

INGREDIENTS:


  • 5 small Red Potatoes
  • 1/4 cup Mayonnaise
  • 1-2 tablespoons Ranch Dressing
  • 1 Scallion Stalk
  • 1 Hard Boiled Egg
  • Noodles (Yaki Soba Japanese Noodles)
  • Corn Niblets
  • 1/4 cup Italian Dressing
  • 2 cups Flour
  • 3-4 Eggs
  • 3-4 Chicken Strips
  • cooking oil
Chicken Seasoning
  • 2 cups of flour
  • 2/3 tablespoons of salt
  • 1/2 tablespoon of thyme
  • 1/2 tablespoon of basil
  • 1/3 tablespoon of oregano
  • 1 tablespoon of celery salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of dried mustard
  • 4 tablespoons of paprika
  • 2 tablespoons of garlic salt
  • 1 tablespoon of ground ginger
  • 3 tablespoons of white pepper

INSTRUCTIONS:


  1. Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
  2. I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart. Mix together noodles and corn. Add dressing. Refrigerate.
  3. Mix all the seasonings together.
  4. Place flour in one pan, 3 eggs in another, and seasonings in the third.
  5. Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
  6. Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.












Sunday, September 25, 2016

Goat Cheese and Red Onion Quesadilla / #SundaySupper

Do you enjoy meals that are Vegetarian? There are a few foods that I have eaten that did not include meat or chicken, but for the most part, I like meat, and I love chicken!!  But since we are spotlighting vegetarian meals today for Sunday Supper, I thought it might be tasty to make this Goat Cheese and Red Onion Quesadilla. Well, talk about flavors! This quesadilla is full of them!! The goat cheese and colby jack compliment each other very well, and the red onion elevates your taste buds to a whole new level. Add a little salsa and sour cream to complete the flavor. You won't even miss the meat! 

So many people enjoy vegetarian foods these days, that it is always a good idea to have one or two recipes that you can put together quickly. At the end of this post, you will find a complete list of vegetarian recipes from the Sunday Supper family that I am sure you will want to try. Use the recipes as your "go-to" list for vegetarian meals you might need when entertaining during the holidays this year!

Goat Cheese and Red Onion Quesadilla 
 (printable recipe at the end of this post)
 Makes 6 Quesadillas

1 Red Onion
5 tablespoons Olive Oil
Fresh Ground Pepper
6 Flour Tortillas
3/4 cup Grated Colby Jack Cheese
1/4 cup crumbled Goat Cheese
1/4 cup Sour Cream
Salsa

Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion.
Enjoy your Goat Cheese and Red Onion Quesadilla!

yield: 6 Quesadillasprint recipe

Goat Cheese and Red Onion Quesadilla

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

INGREDIENTS:


  • 1 Red Onion
  • 5 tablespoons Olive Oil
  • Fresh Ground Pepper
  • 6 Flour Tortillas
  • 3/4 cup Colby Jack Cheese
  • 1/4 cup Goat Cheese Crumbles
  • 1/4 cup Sour Cream
  • Salsa

INSTRUCTIONS:


  1. Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
  2. Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
  3. Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
  4. When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion. Enjoy your Goat Cheese and Red Onion Quesadilla! (ps-add chicken to this quesadilla for a whole new flavor!)



Thank you to Susan, who blogs at The Wimpy Vegetarian for hosting today's challenging challenge!

Scroll down and you will find many more vegetarian recipes that I mentioned above:

Appetizers
Desserts
Entrees
Sides
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thursday, September 22, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Welcome! I am so glad you are here!
I am just now feeling better after some minor, but painful surgery on my teeth this past week.
I can truly say that I am so glad it is over, but there is more to come in the future, so, fun, fun, fun!
I hope you are enjoying the first day of Autumn! 
Thanks for stopping by and sharing with us!



Last weeks 3 most clicked links:

Apple Cinnamon Energy Bites
from

Chocolate Pumpkin Cupcakes w/ Nutella Buttercream Frosting
from
How To Save Seeds
from


Thank you to every one who linked up and to those who stopped by to browse!
I love the talented and creative people who take the time to share!

Here are a few ways to make the party fun for everyone: 

1. It is so much more fun when someone clicks 
on your link and visits your page.
so visit other blogs if you can!

2. I pin each of your link ups to the Celebrate It! board,
and I will also pin them to another of my boards that fits the pin.
Your link will get tweeted twice also.


3. By linking up you are giving me permission to feature
your post on social media. Proper credit is always given.

Let's get this party going!








Wednesday, September 21, 2016

Broccoli and Pork Frittata

If things are hectic in your house during the morning rush out the door, or if it is crazy confusion in the evening with getting dinner over with so you can get to activities, this Broccoli and Pork Frittata is your answer. It is quick and easy to put together and if you pre-prep some of the ingredients it is even quicker. The beauty of this recipe is that you can exchange your favorite ingredients for some of the ingredients in the recipe. This recipe is also a great way to use up left overs, which is what I did with the pork! I hope you will try this recipe, because I know you will love it!

Broccoli and Pork Frittata
(printable recipe at bottom of page)

1/2 pound cooked Pork
1 1/2 ounces Onion
1/4 pound Broccoli
2 ounces Tomato
2 Eggs
4 Egg Whites
1/4 cup Milk
1 teaspoon Dry Mustard
1/4 teaspoon Black Pepper
1/3 cup Water
1/2 cup Shredded 4 Cheese Mix

Preheat oven to 350 degrees

Chop the pork, broccoli, and tomato into small bite size pieces. Chop onion into small thin slices. Set aside, but keep separate.
In a medium bowl, mix together the eggs, egg whites, milk, dry mustard and pepper.
Heat the broccoli and onion in a large pan with the water. Cook until onions are translucent. 
Add the pork and tomato. Let cook for 2 minutes on medium low heat. Add egg mixture, and cook for 5 minutes.
Sprinkle cheese over egg and veggie mix, place pan in oven and bake until egg is set and cheese is melted, 5-10 minutes. 
Remove from oven, and let it sit for 5 minutes. 
Enjoy your broccoli and pork frittata! 
print recipe

Broccoli and Pork Frittata

A "quick to put together" meal that is great for breakfast, lunch, brunch, and even dinner.
prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:


  • 1/2 pound cooked Pork
  • 1 1/2 ounces Yellow Onion
  • 1/4 pound Fresh Broccoli
  • 2 ounces Fresh or canned Tomatoes
  • 2 Eggs
  • 4 Egg Whites
  • 1/4 cup Milk
  • 1 teaspoon Dry Mustard
  • 1/4 Black Pepper
  • 1/3 cup Water
  • 1/2 cup Shredded 4 Cheese Mix

INSTRUCTIONS:


  1. Preheat oven to 350 degrees
  2. Chop the pork, broccoli, and tomato into small bite size pieces. Chop onion into small thin slices. Set aside, but keep separate.
  3. In a medium bowl, mix together the eggs, egg whites, milk, dry mustard and pepper.
  4. Heat the broccoli and onion in a large pan with the water. Cook until onions are translucent.
  5. Add the pork and tomato. Let cook for 2 minutes on medium low heat. Add egg mixture, and cook for 5 minutes.
  6. Sprinkle cheese over egg and veggie mix, place pan in oven and bake until egg is set and cheese is melted, 5-10 minutes.
  7. Remove from oven, and let it sit for 5 minutes.
  8. Enjoy your broccoli and pork frittata!
  9. Prep Note-Chop the pork, onion, broccoli and tomato the night before you plan to fix the frittata. That will save you 10-15 minutes in the morning.


Thanks for joining me today!

Here are a few recipes you might enjoy:



Thanks again!






Sunday, September 18, 2016

Banana Blueberry Streusel Coffee Cake / #SundaySupper

 I grew up on coffee cake. My favorite was a banana blueberry mix just like this Banana Blueberry Streusel Coffee Cake. It was a staple in our house. But here's the thing-no one in our house drank coffee! As a little child, that was rather confusing. I knew what coffee was because my grandparents drank it, and oh, how I loved the smell!  But, I didn't like the taste, and that has never changed.  I am not a coffee drinker at all. So, when I realized that today's #SundaySupper theme was coffee, I was pretty sad about missing out on the fun. But when I realized that I could participate by making something you would enjoy with coffee, I couldn't wait to share this Banana Blueberry Streusel Coffee Cake with you. Banana and blueberry are a fantastic combination, but add in the addition of the streusel topping and the blueberry drizzle, and it is way over the top! Coffee lover or not, you are going to love this moist, tasty, coffee cake!


 Banana Blueberry Streusel Coffee Cake


 (makes 12-13 mini cakes)
Crumb Topping
3/4 cup Flour
1/4 cup Sugar
4 tablespoons Cold Butter
1/4 cup chopped Walnuts
1/2 teaspoon Ground Cinnamon

Cake
1 cup Flour
1/4 cup Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1 cup fresh Blueberries
2 large Eggs
2 Bananas, mashed
1 teaspoon Vanilla 

Blueberry Drizzle
1cup Fresh Blueberries
1/2 teaspoon of Truvia
3 tablespoon Water
1/2 teaspoon Lemon Extract

Preheat oven to 350 degrees.

Combine the flour, sugar, and butter into a bowl. Use a pastry cutter, and cut the butter into the bowl. 
As you cut through the flour mix, the butter will continue to break down. Cut into flour mix until it is the size of a pea. Take 1/2 cup of the mix and put it into a small bowl.
 Mix the walnuts and cinnamon into the small bowl, and set it aside. 
 In the bowl with the remaining flour mix, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and blueberries.
 In a separate bowl, add the eggs, the bananas, and vanilla just until combined. 
Add to the dry mixture, and stir.
Grease and flour the pan. Fill each cavity with batter, and then top with the crumb mix that you set aside.  Bake until done, approximately 8-10 minutes. Let cool, and then remove from pan.
Add the blueberries, truvia, water and lemon extract to a small pan. Bring to a slow boil. As the mix boils, begin to push down on the blueberries with a spoon to smash berries. Continue until all the berries are smashed.
Pour the smashed berries through a strainer into a small bowl, until the juice is released. 
Drizzle the blueberry sauce over the coffee cake. Sprinkle with confectioner's sugar. Enjoy your coffee cake!
 

Many thanks to Wendy Hammond for hosting such a great event today! Stop by and visit her blog, Wholistic Woman! then,
Scroll down to see many other coffee related recipes, that I am sure you will enjoy!

Beverages

Breakfast

Dessert

Main

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thursday, September 15, 2016

Celebrate It! Blog Link Party!

Welcome To Celebrate It!
Hello, and Welcome To Celebrate It!
I hope you are ready to party!

I am excited to see what you have been creating.
This week I would like to start something new.
In addition to tweeting and pinning your links, 
I am going to start making at least 2 roundups each week.
The themes will be based around whatever is going on around us, 
like fall, Halloween, fall foods, etc. If you have any theme suggestions, 
just email me. I am hoping it brings you some traffic!
Now, on to the party!

Here are this weeks most clicked links:
How To Make A DIY Copper Leaf Mobile
from

Korean BBQ Pork Chops
from

A Classy Furniture Makeover
from
Just A Little Creativity

Thank you to every one who linked up and to those who stopped by to browse!
I love the talented and creative people who take the time to share!
 
Here are a few ways to make the party fun for everyone: 

1. It is so much more fun when someone clicks
 on your link and visits your page

so visit other blogs if you can.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!

3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.

Let's get this party started!







Tuesday, September 13, 2016

Midnight Whoopie Pies / #BBColorOurWorldRoundUp

I think  know you are going to love these special Midnight Whoopie Pies! They are chocolatey rich and incredibly tasty. The thing I love the most about whoopie pies is that they are very versatile. They can be made to fit almost any celebration. I made these Midnight Whoopie Pies for the Blooming Bloggers Color our World Round Up, where every month we will present a post which reflects that months chosen color. This months color is black, and because I love whoopie pies, I present you with Midnight Whoopie Pies!


Midnight Whoopie Pies 
(printable recipe at bottom of post)

1 box Dark Chocolate  Fudge Cake Mix (DuncanHines)
1 small box Chocolate Fudge Instant Pudding Mix
1/2 cup Flour
1/3 cup Vegetable Oil
3 Eggs
1 cup Water
Black Food Color

Filling 
3 oz Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1 pound Confectioners Sugar

Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread.  Bake for 9-10 minutes.
Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely. 
Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving. It is not necessary, but it is still hot here in North Carolina, and the filling starts to droop a little with the hot weather.


yield: 2 dozen                   print recipe

Midnight Whoopie Pies

prep time: 30 MINS    cook time: 9 MINS        total time: 39 mins

INGREDIENTS:

Cookies
  • 1 box Dark Chocolate Fudge Cake Mix
  • 1 small box Chocolate Fudge Instant Pudding Mix
  • 1/2 cup Flour
  • 1/3 cup Vegetable Oil
  • 3 Eggs
  • 1 cup Water
  • Black Food Color
Filling
  • 3 oz Warm Water
  • 2 1/2 tablespoons Meringue Powder
  • 1/2 teaspoon Cream of Tartar
  • 1 pound Confectioners Sugar

INSTRUCTIONS:


  1. Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
  2. Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread. Bake for 9-10 minutes.
  3. Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely.
  4. Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
  5. Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
  6. You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving.

I stated in the beginning of this post that Whoopie Pies are very versatile and can accommodate many party themes and occasions. Here are some past posts that you might enjoy that explain what I mean: