Sunday, August 6, 2017

Kielbasa Rice Bowl / #SundaySupper

It seems like school just ended and summer just started, so I don't know how we can possibly be thinking about "Back to School" lunch ideas, but here I am with a Kielbasa Rice Bowl! My son always loved kielbasa as he was growing up and I love it because it is quick to cook if fried in a pan. Just add a side and you have a meal! Bowl meals are so popular right now, and I hope that continues for a while! They are fun and kid friendly!

Kielbasa Rice Bowl 
(makes 4 bowls)
(printable recipe at end of page)
1 cup uncooked White Rice
1 pound Kielbasa
3 ears Fresh Corn
1/4 of a Red Pepper 
2 stalk Green Onion
8 eggs
sprinkle of  Pepper
sprinkle of Garlic Powder 1-2 tablespoon BBQ Sauce
sprinkle of 4 Cheese


Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
Cut corn in half, and cut off kernels.
Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
 Add BBQ sauce to pan. Mix in thoroughly.
Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
Fill thermos bowl full of all this yummy goodness! Sprinkle with cheese, and enjoy lunch! (or dinner!)

Thanks for joining me today! I appreciate you stopping by!

You can find The Freshman Cook on these pages:


Scroll down a bit to see more tasty "Hot Lunch Ideas for Back 2 School" from members of our #SundaySupper family!
Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures.

       

Sunday Supper Hot Lunch Ideas

Hearty Hot Lunches

Soups and Stews

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.

Kielbasa Rice Bowl

INGREDIENTS:

  • 1 cup uncooked White Rice
  • 1 pound Kielbasa
  • 3 ears Fresh Corn
  • 1/4 of a Red Pepper
  • 2 stalk Green Onion
  • 8 eggs
  • sprinkle of Pepper
  • sprinkle of Garlic Powder
  • 1-2 tablespoon BBQ Sauce
  • sprinkle of 4 Cheese

INSTRUCTIONS:

  1. Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
  2. Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
  3. Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
  4. Cut corn in half, and cut off kernels.
  5. Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
  6. Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
  7. Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
  8. Add BBQ sauce to pan. Mix in thoroughly.
  9. Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
  10. Sprinkle with cheese, and enjoy!
Created using The Recipes Generator

Friday, August 4, 2017

S'mores on a Stick / #15MinuteFriday

I don't think I have ever met anyone who doesn't love S'mores. Some people might think they are messy or sticky, but they still love how they taste! Well, for those who think they are messy and sticky, and they sometimes are;  I say, "here you go" ~ S'mores on a Stick! Way less mess and tons of S'mores flavor for #15MinuteFriday!
S'mores on a Stick
(printable recipe at end of page)
3 Giant Marshmallows
Stick to hold the marshmallow
1/4 pound Milk Chocolate
3 Graham Crackers






Place the marshmallows on sticks. I used these little canape forks from the dollar store, and they work great. Freeze the marshmallows for 30-40 minutes.
Crush the graham crackers until there are no big pieces.
Melt the chocolate in a double boiler. I use Trader Joe's Milk Chocolate Bar for almost all my chocolate needs! I love their chocolate!

 Dip marshmallows in the chocolate. Coat the entire marshmallow.
 Immediately sprinkle the bottom half of the marshmallow with the graham crackers. Allow chocolate to set up.
Freeze or enjoy at room temperature. Either way, they are yummy!


Looking for more S'mores recipes? Here are several you may like!



S'mores on a Stick

INGREDIENTS:


  • 3 Giant Marshmallows
  • Stick to hold the marshmallow
  • 1/4 pound Milk Chocolate
  • 3 Graham Crackers

INSTRUCTIONS:


  1. Place the marshmallows on sticks. I used these little canape forks from the dollar store, and they work great. Freeze the marshmallows for 30-40 minutes.
  2. Crush the graham crackers until there are no big pieces.
  3. Melt the chocolate in a double boiler. I use Trader Joe's Milk Chocolate Bar for almost all my chocolate needs! I love their chocolate!
  4. Dip marshmallows in the chocolate. Coat the entire marshmallow.
  5. Immediately sprinkle the bottom half of the marshmallow with the graham crackers. Allow chocolate to set up.
  6. Freeze or enjoy at room temperature.
Created using The Recipes Generator





 







Thursday, August 3, 2017

Celebrate It! Blog Link Party!



I am so glad you are here! 
Link up all your fun posts, so we all can celebrate with you!

Last weeks 3 featured posts:

Top 8 Things To Do at Universal Studios in Orlando, Florida
from

Make a Mobile from Kids Stacking Ring Toy 
from

Shark Week Cupcakes
from

Let's go to the Party!

Sunday, July 30, 2017

Chipotle Chicken Sandwich / #SundaySupper

Have you ever had a great sandwich when you were dining out, and thought, "I could make this, and make it better"? That is my inspiration for this Chipotle Chicken Sandwich. I recently had a delicious sandwich at a local restaurant, and I loved it. But instead of going back to the restaurant, I decided to make it at home. It is quicker, less expensive, and simple to make! And that's what we are celebrating today for #SundaySupper~Simple Sandwich Recipes!

Chipotle Chicken Sandwich 
(printable recipe at end of post)

Chipotle Sauce
3 1/2 ounces Chipotle Peppers in Adobo Sauce
10 ounces Sour Cream
1/2 teaspoon Minced Garlic
2 tablespoon Milk
2 teaspoon Lemon Juice

Sandwich
7 ounces raw chicken breast
Dry Chipotle Seasoning
1-2 teaspoon Butter
onion
4 Cheese Mix
red leaf lettuce, tomato, mayonnaise
avocado
Bakery Style Bun

Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.

Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.

Enjoy!

Thank you for joining me today! I am so glad you stopped by! 

Find The Freshman Cook on these pages:


Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures
Check out all these yummy Simple Sandwich Recipes  from #SundaySupper members!


Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day 'Wiches

Any time 'Wiches

Anywhere 'Wiches

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.

Chipotle Chicken Recipe

INGREDIENTS:

Chipotle Sauce
  • 3 1/2 ounces Chipotle Peppers in adobo sauce
  • 10 ounces Sour Cream
  • 1/2 teaspoon Minced Garlic
  • 2 tablespoon Milk
  • 2 teaspoon Lemon Juice
Sandwich
  • 7 ounces raw chicken breast
  • Dry Chipotle Seasoning
  • 1-2 teaspoon Butter
  • raw onion
  • 4 Cheese Mix
  • red leaf lettuce
  • tomato
  • mayonnaise
  • avocado
  • Bakery Style Bun

INSTRUCTIONS:


  1. Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.
  2. Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
  3. Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
  4. While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
  5. As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
  6. Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.Enjoy!
Created using The Recipes Generator

Friday, July 28, 2017

Cookies and Cream Frozen Pudding Pops / #15 Minute Friday

It has been really hot here in North Carolina this summer! Luckily, we have made plenty of these Cookies and Cream Frozen Pudding Pops as a way to keep cool! These are definitely the most frozen #15MinuteFriday recipe I have made. (I don't count the freezer time!) They are so yummy and easy, and I see a few other frozen recipes coming our way as the summer heat doesn't seem to want to end! Have fun with these!


Cookies and Cream Frozen Pudding Pops
(makes 5 pops)
(printable recipe at end of page)
4.2 ounce Cookies and Cream Pudding Mix 
2 cups Cold Milk
4-5 Oreos
Popsicle Mold 



Mix the pudding mix according to the package directions.
Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.
Once the pops are completely frozen, scrape the cream out of the cookies and place to the side. Place the cookies in a plastic bag that will close securely. Go over the bag with a rolling pin, crushing the cookies in to small crumbs. 
Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine. Enjoy!
Thank you for stopping by today! I hope you enjoyed this #15MinuteFriday recipe! 


Cookies and Cream Frozen Pudding Pops

INGREDIENTS:


  • 4.2 ounce Cookies and Cream Pudding Mix
  • 2 cups Cold Milk
  • 4-5 Oreos
  • Popsicle Mold

INSTRUCTIONS:


  1. Mix the pudding mix according to the package directions.
  2. Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.
  3. Once the pops are completely frozen, scrape the cream out of the cookies and place to the side. Place the cookies in a plastic bag that will close securely. Go over the bag with a rolling pin, crushing the cookies in to small crumbs.
  4. Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine.
Created using The Recipes Generator
 




Thursday, July 27, 2017

Celebrate It! Blog Link Party!


I am so happy you stopped by today and I am excited to see what you have been creating! Share with everyone, and we can celebrate together!

Last weeks 3 featured links:

Sunshine Lemon Yellow Velvet Cake
from


 Key Lime Pie Ice Cream Parfaits 
from


First Day of School Printable
from

Party Time!

Sunday, July 23, 2017

All American Hot Dog / #SundaySupper

If you are a hot dog lover, today's blog post is for you! I put together my All American Hot Dog, which is full of my favorite foods from some of the places I have lived. I hope you will give my dog a try! It is full of midwest chili, southwest salsa and avocado, and southern BBQ, baked beans, and slaw!


All American Hot Dog 
(printable recipes)
Hot Dog Bun
Yellow Mustard
2 oz. Hebrew National Beef Frank
Vidalia Onion, chopped small
2 oz. Skyline Chili
1 oz. 4-Cheese, shredded
1 oz. Rib Meat, shredded
1/2 oz. BBQ Sauce
1 oz. Cole Slaw
1/2 oz. Salsa
Avocado Chunks

Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.

Cook hot dogs on grill.
Start by placing mustard on bun. Top with hot dogs, onions, and chili.
Top with rib meat/sauce.
Finish with slaw, avocado chunks, and salsa!

Thanks for stopping by today! If you scroll down just a bit, you will find lots of tasty Hot Dog recipes and ideas from the #SundaySupper family!
Thank you to our co hosts today, Stacy, who blogs at Food Lust People Love  and Mary Ellen, who blogs at Recipes Food and Cooking! 


Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

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.





 


All American Hot Dog

INGREDIENTS:


  • Hot Dog Bun
  • Yellow Mustard
  • 2 oz. Hebrew National Beef Frank
  • Vidalia Onion, chopped small
  • 2 oz. Skyline Chili
  • 1 oz. 4-Cheese, shredded
  • 1 oz. Rib Meat, shredded
  • 1/2 oz. BBQ Sauce
  • 1 oz. Cole Slaw
  • 1/2 oz. Salsa
  • Avocado Chunks

INSTRUCTIONS:


  1. Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.
  2. Cook hot dogs on grill.
  3. Start by placing mustard on bun. Top with hot dogs, onions, and chili.
  4. Top with rib meat/sauce.
  5. Finish with slaw, avocado chunks, and salsa!
Created using The Recipes Generator