Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts

Sunday, July 17, 2016

Grilled Peaches and Shrimp Shish Kabobs / #SundaySupper

These Grilled Peaches and Shrimp Shish Kabobs are the perfect summer #SundaySupper! Fresh grilled peaches are the star of the show, but everything is fresh including the grilled shrimp and the lime drizzle to round it out. With everything but the rice cooked on the grill, make the rice in the microwave and your kitchen stays cool and comfortable. This meal grills up easily and quick. You're gonna love it!

Grilled Peaches and Shrimp Shish Kabobs

(printable recipe)
 Makes 8 skewers

2 cups of Jasmine Rice
Teriyaki Sauce
16 Raw Shrimp
4 Fresh Peaches
1 Fresh Lime

 Cook Jasmine rice.
Rinse shrimp. Devein the top and the underside of the shrimp. Many people don't worry about cleaning the underside of the shrimp, but I like to clean both sides. I am very picky about it, and even if the shrimp comes cleaned on the top side, I clean it again if needed. You don't need a special tool to clean the shrimp. I use a paring knife and it works great.
Cut peaches in half, take out the pit, and cut each half into quarters. Leave the skin on, which makes it much easier to grill. 
Put kabobs together. I used 2 peach quarters and 2 shrimp on each skewer. Also, leave a little space between the shrimp and the peaches as you build your kabobs. Squeeze fresh lime juice over the raw shrimp.
Place skewers on the grill. Set the peaches so one edge is on the grates of the grill. Make sure the shrimp are flat and directly on the grill also. Grill for 3 minutes. Move the shish kabobs so that the other side of the quartered peach is now on the grill. Flip the shrimp over. Grill for 3 more minutes. If more time is needed, continue flipping, but for only a minute of two at a time. 
Add some teriyaki sauce to the rice, and place the peach and shrimp kabobs on top of the rice.

Thanks so much for stopping by today! Be sure to scroll down and take a look at all the tasty peach recipes from the #SundaySupper family!
Thank you to Sue from Palatable Pastime for hosting today's sweet party! Check out Sue's blog for more tasty recipes!

Sides & Salads:
Main Dishes:
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, June 16, 2016

Sausage & Apple Cornbread Bundt Cake w/ a White Gravy Drizzle / #BundtBakers

This Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle is definitely a change from the bundt cakes I usually make, but it is a welcome change! This savory bundt cake is bursting with tasty flavors and would be perfect for lunch, dinner, or even a brunch! I made a favorite cornbread recipe, but before I baked it I added chopped Chicken and Apple Sausage, grilled corn, and onion. Once it was out of the oven, I topped it with a White Gravy drizzle, and sprinkled it with black pepper. Very easy and yummy!

bundt cake

Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle
 (printable recipe)
Makes 6 Mini Bundt Cakes

1 1/4 cup Flour 
3/4 cup Cornmeal
2 teaspoons Baking Powder
1/3 cup Sugar
3/4 teaspoon Salt
1 1/4 cup Whole Milk
1/4 cup Shortening 
1 Egg
3 tablespoon chopped Onion
1 link Chicken and Apple Sausage, chopped
2 tablespoon Grilled Corn, cut from cob
1 package Country Gravy Mix

Preheat oven to 350 degrees.
 Mix together the flour, cornmeal, baking powder, sugar and salt. Add the milk, shortening and egg. Mix just until combined. 
Slice the sausage, lengthwise, into four pieces, then chop the sausage into small slices. Chop the onion into small pieces. Grill the corn over medium heat. Slice the corn from the cob. Add the sausage, onion, and corn to the batter. Pour into the mini bundt pan.
Bake for 15-17 minutes. Remove from oven, let cool, then remove from pan. 
 Make gravy according to package directions. Drizzle over bundt and sprinkle with black pepper. 
 Cut into the bundt and enjoy all those savory flavors!

Thank you for joining me today! Scroll down to see all the tasty, savory bundts baked by the #BundtBakers members!

Thank you to Padmajha, who blogs at Seduce Your Tastebuds for hosting today!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Sunday, May 22, 2016

Grilled London Broil Steak Tacos / #SundaySupper

Today I have some Grilled London Broil Steak Tacos on the menu! We are celebrating the grilling season this week on Sunday Supper by Throwing something on the Barbie! When it comes to grilling, everyone has an opinion! It is an entire culture all on its own! You can have a favorite way to grill: gas or wood. How about a favorite method: direct, indirect, smoking and rotisserie. To make it even more interesting, each of those categories have categories!
These Grilled London Broil Steak Tacos come together quickly, but you will want to tenderize the London Broil the day before you want to serve these yummy tacos to get optimum flavor! The steak and the peppers cook at the same time, and as the steak comes off to rest, the tortillas go on, and the peppers and tortillas come off together. Get ready for a great meal! 

 Grilled London Broil Steak Tacos
London Broil Steak
Italian Dressing (not creamy)
A1 Sauce 
Garlic Powder
Red, yellow, and Orange Peppers, thinly sliced
Vidalia Onion, thinly sliced
Flour Tacos
Ranchero Queso Fresco
Sour Cream 

Tenderize the steak by sprinkling garlic powder on top, and pouring A-1 and Italian dressing on top of the garlic powder.
Use 2 forks and push them in and out of the steak, moving all over the steak. Then flip it over and do it again. When you begin, the fork will be slightly resistant to piercing the steak, but as you continue, it will become easier and easier. Cover the steak and refrigerate it overnight.
Sprinkle chipotle seasoning on the steak and place on the grill on medium heat.
Sear the meat one way, for two minutes, then lift and score it in the other direction for two minutes.
Flip the steak over and do it again. 
Place the veggies in a packet of foil and place on the grill. Close foil for quicker cooking. I put these on the grill as the steak was 4 minutes away from being done. The peppers will be cooked, but still have a crunch. If you like them softer, put them on the grill earlier.
Take off the steak and let it rest for a few minutes. Place tortillas on the grill. They start to bubble up quickly. Remove when they do.
 Thinly slice the london broil.
 Build the taco by adding lettuce, cheese, steak, peppers and onions, sour cream and salsa.

Enjoy your tacos!

Scroll down to see what the rest of the Sunday Supper family created for today!

Thanks so much to Sue Lau who blogs at A Palatable Pastime, for hosting this fun event!

Patio Libations
Let’s Get This BBQ Started!
The Main Event
On a Side Note
Saucy Sentiments and Rebellious Rubs
Finishing Touches
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement 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

Here are some other recipes you might enjoy:

Wednesday, April 27, 2016

How to Cook Your Favorite Restaurant Meal at Home~A New Series

I have an exciting new series starting today, "How to Cook Your Favorite Restaurant Meals at Home"! In this monthly series, I will be using a meal from the menu of a different restaurant each month. I will show you how I cooked it, and how much I spent, comparing it to the price on the menu.
As much as I enjoy dining out, I don't always feel that the price I pay is justified. And when I feel like that, it takes all the fun out of it! Throughout my restaurant career, I worked in several restaurants, and owned a couple, so I am more than familiar with the daily stresses and expenses of making it run. It is very expensive! But as a consumer, my money only goes so far, making it important to carefully choose how I spend.
The menu item I chose is from Outback Steakhouse. I made the Outback Sirloin, 12 ounce cut, with a side of Fresh Steamed Broccoli, and a Hot Baked Potato. The cost of this meal at Outback is $18.99.

$18.99 meal
    3.49 soda
    1.81 8% tax
    4.00 tip
$ 28.29  Total per meal cost

I bought a 2.5 pound Certified Angus Beef from the grocery. It was on sale for $4.99 a pound. It gave me 40 ounces of meat. That's a little more than I needed for 3-12ounce steaks, so I had a little extra and some gets lost in the cooking. I also bought 3 potatoes, and broccoli.

$3.73  Beef
    .43  1/4# broccoli
    .25  potatoes
    .25  soda
  4.66  Total per meal cost

Of course, I know that there are advantages to eating out. You don't have to clean up and do dishes, you get to get away, enjoy yourself, and have someone wait on you. You also get certain things extra. At Outback, it's that special, yummy bread they serve you. The purpose of this new series is not to talk you out of eating out, but to show you how you can eat at home like you can eat out, but for a lot less!

Sunday, February 21, 2016

Orange & Walnut Baby Spinach Salad w/Quinoa & a Citrus Vinaigrette / #SundaySupper

Today, I am talking about this Winter Salad, just full of wonderful ingredients, like baby spinach, inca red grain quinoa, fresh orange segments, juicy grape tomatoes, and candied walnuts. Top it off with a citrus vinaigrette, and you have a quick to put together salad the whole family will love. This plateful is enough for one if it is the main course, or two if it's a side!

Orange and Walnut Baby Spinach Salad w/ Quinoa and a Citrus Vinaigrette

Sunday, November 29, 2015

Portobello Stack/#SundaySupper

I love chicken, and I can (and do) eat it pretty much everyday. So, when I discovered that we would be creating "Veggies as a Main Dish" today for #SundaySupper, I was at somewhat of a loss on what to make. Then I remembered something that helped me come up with this Portobello Stack. I used to run a kitchen in southern Utah, where the restaurant was in a hotel, and the manager of the hotel was vegetarian. However, our most popular dishes were Prime Rib and Pork Ribs! The manager was always asking me to make her some type of vegetarian dish, so I became familiar with creating dishes that made her feel full and happy, but were vegetarian. This Portobello Stack is one of those dishes. If you like mushrooms, this is definitely for you! It is full of four different kinds, and it has peppers, green onions, and tomatoes added for a wonderful robust flavor! Plus, I think you will really enjoy the sauce that is drizzled over the top!
mushrooms, portobellos, peppers, drizzled with sauce, green onion, avocado
Portobello Stack

Wednesday, August 5, 2015

Shredded Potato Crusted Chicken/#FoodieExtravangza

We are a chicken loving family here at The Freshman Cook, so when I found out that chicken was the theme for this month's #FoodieExtravangza, I was thrilled. The first thing I thought about was this dish we call "Shredded Potato Crusted Chicken Cutlet". We first began making this a few months ago, and one of the things I love about it is that while pan frying the chicken you are also cooking your potatoes! You are going to love how moist this chicken is. The potatoes act as a barrier to keep the moistness in the chicken as it cooks. Add some corn on the cob, and you have dinner!

Shredded Potato Crusted Chicken Cutlets

Sunday, July 5, 2015

Smoked Baby Back Ribs for #SundaySupper

Today #Sunday Supper is talking about food that travels. You know the kind of food I mean. The dishes you take to pot lucks, company picnics, and family reunions. Or maybe it's the casserole you drop off at your neighbors house when you know they need a helping hand. When I want to make something to take and share with others, I always take Smoked Baby Back Ribs. I love smoking ribs! It is enjoyable watching through the glass as the meat cooks, and the aromas are heaven! Another thing about smoking these ribs~it's so easy! Wash, rinse, season and smoke. The smoker does all the work!
ribs, BBQ, dinner
 Smoked Baby Back Ribs

Tuesday, November 18, 2014

Sensational Shrimp Scampi

Are you a shrimp lover?
 Me too!
 Do you like yours boiled, grilled, sauteed, or fried?
Me too!
The beauty of shrimp is that it is so versatile.
 It can be used as an appetizer, a soup or salad,
a side dish, or an entree, and there are just so many ways to prepare it.
So a few days ago I decided to go scampi style and it was incredible!
I received some packs of spices from Healthy Solutions Spice Blends to try out, and the
Shrimp Scampi blend had a recipe on the back that turned out to be a definite winner!

Wednesday, November 12, 2014

Quick and Easy Lasagna

This lasagna dish is quick and easy to make. Hence, the name, Quick and Easy Lasagna! It is made with sauce from a jar, 3 types of cheese, ground chuck and whole wheat noodles. That's it!

Quick and Easy Lasagna

Friday, May 9, 2014

Fajita Pizza

This Fajita Pizza is perfect when you are looking for something that is quick and easy to make for dinner. I bet you have most of the ingredients in your pantry or fridge. My family and I have been eating some version of this pizza for many years, and we never get tired of it! We have made it with just sauce and mozzarella, shredded chicken tossed in hot sauce topped with onions and 4 cheese mix with ranch on the side, and with alfredo sauce and chicken, scallions and fresh mozzarella. For us, the main ingredient is the tortilla crust. That is what makes it quick and tasty!
tortilla pizza
Fajita Pizza

Friday, October 5, 2012

Fire Roasted Pulled Chicken Sandwiches and a Giveaway!

Every Halloween, it has been a tradition in our house to have sloppy joes or pulled pork bbq for dinner before trick or treating. I love this tradition, and even though my son is now away at college, my husband and I continue it. This year, however, I am adding something a little different to our pre trick or treat meal.  I received a sample of some of the new Recipe Starters Cooking Sauces from Progresso. I couldn't wait to make the Pulled Chicken Sandwiches, which start with the Fire Roasted Tomato Sauce. OMG, how delish!!!! So quick to make after a long day at work, or just a busy day in general. This meal came together in no time!
 Here is how quick it was to make the
Pulled Chicken Sandwiches 
w/ Fire Roasted Tomato Sauce
  • 1 can Progresso Recipe Starters Fire Roasted Tomato cooking sauce
  • 1/4 cup Yellow Mustard
  • 3 tablespoons Worcestershire Sauce
  • 2 tablespoons Sugar
  • 1 teaspoon Chili Powder
  • 4 cups Shredded Chicken
  • 8 Soft Buns
Grill some chicken breast, or
use a deli rotisserie chicken also!
While your chicken is grilling, mix together the 
Progresso Fire Roasted Tomato Cooking Sauce,
mustard, worcestershire sauce, sugar and chili powder.
Heat to simmering over medium high heat.
Pull your chicken apart after it cools a bit. 
Stir it in to the sauce.
Reduce heat to medium and simmer 20 minutes.
Stir occasionally.
 Yum!  Doesn't that look great!?
Serve on a roll with cole slaw and oven fries!

Wasn't that fast! 
Progresso has created 80 different recipes using their new line of sauces.

The new Progresso Recipe Starters Cooking Sauces are inspired by the five "mother" sauces that form the basis for french cooking. They are available in Fire Roasted Tomato, Creamy Parmesan Basil, Creamy Roasted Garlic w/ Chicken Stock, Creamy Portabello Mushroom, and Creamy Three Cheese.

 Check out their web page for all the recipes and some money saving coupons!

How about a Progresso Recipe Starters Gift Pack for yourself?
Here is what you get:
  • 2 cans Progresso Recipe Starters
  • $10 Gift Card to purchase your recipe ingredients
  • Progresso Recipe Starters Recipe Book
  • Baking Dish
  • Measuring Cups
  • Sauce Scraper 
 How do you win this fabulous gift pack?
Then come back here and leave me a comment that you liked it. 
This is a mandatory entry. For additional entries:
  • Like The Freshman Cook on facebook!
  • Follow The Freshman Cook blog!
Each of these is an additional entry. Leave me a comment
on this page that you are following, liking, or both.

This giveaway will run through next Friday, and will 
end on Friday, October 12 at midnight PST.
Good Luck!!
You are on your way to easy, quick, home cooked meals!

Thanks for joining me!
"Disclosure: The information, products and Progresso Recipe Starters
gift packs were provided by Progresso through MyBlogSpark."

Monday, July 23, 2012

4 Cheese Stuffed Shells

I love Italian food, so when I was assigned the blog, Cookin' with Moxie, for this months Secret Recipe Club, I was thrilled. Cookin' with Moxie is a wonderful blog written by Jamie, whose blog is stuffed as full as these pasta shells of delicious sounding and beautiful looking foods. What to make was a difficult decision, but I finally decided on Jamie's 4 Cheese Stuffed Shells. They were so delicious, and cheesy and just yum!!
4 Cheese Stuffed Shells
1 pound Jumbo Pasta Shells
30 oz. Ricotta Cheese
2 1/2 cups Mozzarella, divided
1 cup grated Parmesan Cheese
1 cup Provolone Cheese
1 teaspoon Garlic Powder
1 Egg
2 tablespoon minced, flat leaf Parsley
2 tablespoon chopped, fresh Basil
Salt and Pepper to taste
3 cups Marinara Sauce, preferably homemade

Preheat oven to 350 degrees
Bring a large pot of water to boil. Add pasta.
Cook the shells until soft but not cooked through
(about 1/2 the cooking time on the box)
Drain pasta and set aside until the filling is ready.
Place the ricotta in a bowl.
Add 1 cup of the mozzarella and the Parmesan.
Add the provolone.
Mix together.
Add the garlic powder, egg, parsley, basil, salt and
pepper. Mix thoroughly.
In a 13X9 casserole dish, pour in half of your
marinara sauce. 
Fill your partially baked shells with the cheese filling.
Place the shells in your dish on top of the marinara.
The shells should be open side up.
(I used a smaller dish)
Place the rest of your marinara on top of the shells.
Top the marinara with 1 1/2 cups mozzarella cheese.
Garnish with minced basil and parsley, if desired.
Cover your dish with foil, and bake for 30-40 minutes.
Uncover and continue to bake for an additional 15-20 minutes,
or until the sauce starts to bubble.
Serve immediately.

Thanks for joining me today!
Stop by and see what all my fellow Secret Recipe Club members made: