Honey Mustard Chicken

This is one of my favorite chicken marinades.

It strikes the perfect balance between honey, mustard, and a delicious smokiness from the paprika!

I especially love serving this chicken over giant dinner salads.  Such a perfect summertime meal!

Peppermint Patty No Churn Ice Cream

Yay!  I’m finally back to participate in this month’s Fantastical Food Fight, hosted by Sarah at a Fantastical Sharing of recipes.  I sat out the last two months, because a) graduate school started and I felt like I was running around like a headless chicken and b) the themes really weren’t in my wheelhouse.  I love a challenge, but I’m just not into fruity desserts (the themes were cherry cobbler & peaches & cream).

But this month, for National Ice Cream month, the theme is Ice Cream! Whoop!

Dude was especially excited about this one, because he was eager to create a “mint ice cream like the store, mom” and add some peppermint patties.  And I was pretty excited to try a no-churn ice cream since my ice cream maker (which wasn’t very good in the first place) when kaput as I made my Fresh Mint Chocolate Chip Ice cream earlier this month.

“Ice cream like the store” means creamy (the first version was very crystalized due to ice cream maker issues) and minty, but not fresh mint minty, mint extract minty.  Oh, and plenty of green food coloring.

Chilled Borscht #SoupSwappers

Today’s recipe is filling two roles: first is Soup Saturday Swappers hosted by Paula at The Saucy Southerner, who chose the theme Chilled Soups.  The second is this month’s Cook the Books Club hosted by Simona from Briciole who chose the book Mastering the Art of Soviet Cooking: A Memoir of Food and Longing by Anya von Bremzen.

I have to tell you - I cringed immediately, anytime there's a title that  long, I nearly always find the book loathsome and pretentious. 

In the book, the author strives to meld a history lesson, memoir, and food into a seamless, touching story.

Instead, the book read like a dry textbook, followed by a memoir with too many people to keep track of.  I nearly quit reading a quarter of the way through.  I actually stopped about half way because I just did. not. care!

You can see my full review on GoodReads if you're interested.

However, I did get my foodie inspiration in the form of Borscht, which is mentioned several times as a warm winter meal and once as a light, chilled summer meal.

Huevos Rancheros Nachos

During the school year, I read the book, Save Me a Seat by Sarah Weeks with one of my 3^rd grade reading groups.  It was a great book about overcoming bullying and being the new kid and self-acceptance and my students absolutely loved it! 

Plus, it was a total foodie book!

It was split into 5 sections, based on the school lunches, plus there were other mentions of the main characters’ favorite foods, like Huevos Rancheros!

I’ve always wanted to make Huevos Rancheros, so I decided to give them a whirl!

Copycat Qdoba Chicken Quesadillas

My family loves going to Qdoba.

We love the queso (enough to make a couple versions at home – here and here) and the chicken quesadillas!

Spud recently got on a Qdoba tear and decided that we needed to go there twice in one week (we typically eat out every couple weeks or so unless we’re traveling).

Fresh Mint Chocolate Chip Ice Cream

July is National Ice Cream month, so let’s kick things off with an ice cream social!

Spud and I love mint chocolate chip ice cream, so we decided to give that a whirl using the fresh mint we have growing in the backyard!

Things were going swimmingly until my ice cream maker (which is fickle at the best of times) decided to just plain old quit.  Dude (who wants to be an inventor when he grows up) dismantled it in the garage and found it riddled with cheap parts.  It’s a goner.

So I had to take my beautiful custard, toss it in the freezer, stir it every so often, and hope for the best!

Firecracker Jell-o Cups #Cookoutweek

It’s the last day of #CookoutWeek so I decided to end things with a BANG!

This is a super fun, super easy, kid-friendly 4^th of July recipe!

Plus they’re super cute and look like they took a lot of time (but didn’t!)

I made them in a number of different glasses and I loved the different presentations!

Applewood Smoked Pork, Apple & Walnut Salad #cookoutweek

*Disclosure: I received product to sample from ­­­­Smokin’-O’s.  All thoughts and opinions are my own.

Today’s Cookout Week recipe is sponsored by Smokin’-O’s.

Smokin’-O’s using an awesome process to bring real wood fire taste to foods grilled on outdoor gas grills.  This family-owned business uses real, responsibly harvested wood with no fillers or glues to their unique product.  Check them out below!

Web | Facebook | Instagram | Twitter 

Since Hubs in the grill master in our house, I handed him some pork chops and the Smokin’-O’s and let him have his fun!  He watch the handy instructional video and was able to get the Smokin’-O’s going on his first try.  He had a blast turning his outdoor grill into a smoker and I’m just beginning to think of the amazing smoky things we can make next!

We simply enjoyed the smoked pork chops the first day, then we made these delicious salads with the leftovers!  Yum!

Dark Mojito #cookoutweek #FoodnFlix

It’s #CookoutWeek Day 3 and today’s recipe is joining forces (at the last minute) with Food ‘n Flix!

This month, Evelyne from CulturEatz chose the movie Volver.

The movie is set in Spain and stars Penelope Cruz and guys.  It is a weird, weird movie.  I can’t even begin to give a synopsis, because it’s out there.  Also subtitles.

What I did get was mojitos.  And a middle of the night body dump.  And also I only had dark rum.  Therefore, dark mojitos!

Red, White, & Blue Nachos #July4Recipes #CookoutWeek

It’s the second day of cookout week, plus, the ladies at Festive Foodies are gearing up for the 4^th of July with red, white, & blue colored foods!

The two themes merge perfectly!

This recipe was actually Spud’s idea!  He found the recipe in his High Five magazine and wanted to make it right away!

It’s a simple kid friendly recipe, but sometimes those are the best on crazy busy summer nights!

#CookoutWeek Introduction & Giveaway!

Get those grills fired up... because it's #CookoutWeek 2017! This week, I'm joining forces with over 40 food blogger friends to bring you delicious recipes perfect for every backyard BBQ, picnic, summer party, or cookout. We also have a fabulous giveaway featuring products from the brands who have made #CookoutWeek possible! You can enter below to win:

• From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
• From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients - La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
• From our sponsor Smokin'-Os: A sampler pack of their "smokin'-os" wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don't own a smoker
• From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
• From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
• From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar - Ketchup, BBQ, and Veracha

This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:

  a Rafflecopter giveaway

Stay tuned... remember, throughout the week, all of the participating bloggers will be posting delicious cookout recipes.

Here are all the bloggers who are part of #CookoutWeek 2017: The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor's Adventures • Amy's Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook's Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D's Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate's Recipe Box • Kelly Lynn's Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry's Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post... what is your favorite dish to eat at a cookout?

Grilled Asparagus with Balsamic Caper Vinaigrette #cookoutweek

*Disclosure: I received product to sample from ­­­­­The French Farm.  All thoughts and opinions are my own.

Welcome to Cookout Week!

My first post is sponsored by the wonderful people at The French Farm.

The French Farm brings the taste of Europe to the US by importing gourmet foods from small, family-owned businesses.

Check them out below on social media!

Web | Facebook | Instagram | Twitter | Pinterest

The French Farm sent me Balsamic Vinegar and Capers.

I decided that the two were a perfect match, so I tossed them together in an amazing vinaigrette for asparagus!

Grilled asparagus is the perfect side dish for any BBQ!

>>Don't forget to enter the #CookoutWeek Giveaway here<<

Cocoa Ice Pops

I bet you’ve all been wondering when my favorite sous chef would be back!

Well, he found a recipe for some kid-friendly popsicles in his Highlights magazine, so he’s here to share it!

The other day, we stopped by a coffee shop and he ordered a hot cocoa.  He proceeded to drink approximately 3 sips before declaring he was full.

He brought his undrunk hot cocoa home and the next thing I knew, he was creating!

Pico de Gallo #InspiredbyNature

*Disclosure: I received product to sample from ­­­­­Charles Viancin & Republic of Tea.  All thoughts and opinions are my own.

This week, I’m participating in a Progressive Picnic, organized by Camilla from Culinary Adventures with Camilla and sponsored by Charles Viancin.

Today’s theme is Quick dips & appetizers.  To make this recipe possible, Charles Viancin provided me with their awesome 5-piece Timber cutting board set.  The set includes a silicone mat (which doubles as a trivet) and creates a sturdy, no-slip surface for the 4 cutting mats (designated beef, chicken, fish, & veggies to keep cross-contamination to a minimum).

I decided to make Pico de Gallo for our progressive picnic.  Pico is so perfect because it’s quick, it’s fresh, and uses seasonal ingredients!  Pico de Gallo is also crazy versitle.  You can eat it straight as a fresh salsa or add it into tons of other dishes (several of which will be on their way soon!)

Mermaid Martini #NationalMartiniDay

Did you know today is National Martini Day??

Now that’s a day I want to celebrate!

I wasn’t sure at first what I wanted to make.  Then I came across Mermaid Water (basically a rum punch) and the classic Fishbowl and decided do a take on the two of those to create a Mermaid Martini!

Beef Stew with Dumplings #SoupSwappers

I’m back with this month’s Soup Saturday Swappers!  This month’s theme, English Stews, was chosen by Sneha from Sneha’s Recipe.

English stews are actually pretty hard to come by.  I found lots of stews shared by British chefs, but does that automatically make it a British stew?  I say no.  Just because I learned how to make croissants does not automatically make them an American food.

After quite a lot of searching, I came across a couple recipes for British Beef Stew with Suet Dumplings.  Finally – something that sounded like it might have originated in England!

Now, since I’m in the US, suet is not a pantry staple.  Suet appears to be a type of rendered beef fat, so, like I do for anytime anything calls for rendered fat, I substituted bacon grease. 

The stew itself starts with some beef seared stove top.  Then all manner of yumminess and some broth are added and the stew gets to braise in the oven for a couple hours.

Frozen Banana Daiquiri

It’s suuuuummmmmmerrrrr!  WooHoo!!!!

You guys, I absolutely adore summer.  I love the warmth.  I love the sunshine.  I love riding my bike and going to the pool.   And I LOVE that I get 3 months to stay home with my boys!

Oh but wait – curve ball. 

I also just started grad school (for the second time).  So, I got my Bachelor’s in Elementary Education and went straight back to school and got my Master’s in Education and Reading Instruction (in 2005 & 2006).

Now after just getting back into the workforce, I’m heading back to school to…drumroll please…be the new school librarian!!!!

You guys, I LOVE books almost as much as I love summer, so even though I’m rocking some summer school (I’m the nerd with textbooks at the pool this year) I am so incredibly excited!

So let’s celebrate with a cocktail inspired by a book!

Steak & Bacon Risotto

Okay.

Before we get started, I’m going to put it right out there and let you know that this is not a true risotto.  I used the wrong kind of rice and the wrong method.  Regardless, the end result was decidedly risotto-esque, and since this was a toss all the leftovers in the pot type of deal, the recipe and therefore title was realized as the dish cooked.

So this recipe came about one night when the refrigerator was full of random odds and ends and we were about to go out of town, so I really did not want to make a huge main dish, but there really weren’t enough leftovers to feed the whole family.

So I tossed some rice in a pot and started formulating as it cooked.  At first I thought to make something like my favorite Hamburger Rice Skillet or French Onion Chicken &Rice, but I really didn’t have the ingredients for either.

German Brotchen Rolls

I recently finished reading the Baker’s Daughter by Sarah McCoy.  The novel follows Elsie and her family during WWII in Germany.  Elsie’s family (at least somewhat) sympathized with the Nazi party (more so, they did what they were told to keep their livelihood).  It was fascinating to read a story from the perspective of a regular German citizen.

The story also has a second, modern day point of view character, Reba.  And honestly, I would have much rather read an entire story about Elsie instead of being interrupted by Reba.  Reba was boring and whiny and I really just wanted to enjoy a good historical fiction. 

Thankfully, more of the story centered on Elsie and her journey through WWII, so I was able to deal with Reba.

Since Elsie came from a family of Bakers (thus the title), there were many amazing breads described throughout the story.  However, the one that stood out the most and had a prominent role in the story were the Brotchen Rolls.

Brotchen Rolls are a rustic German hard-roll.  Most of the recipes I found involved whipped egg whites in the dough and plenty of steam during baking.

Brownie Tuxedo Cheesecake

Hubs’ favorite desserts are brownies and cheesecake, so it’s always fun to find way to combine the two!

This yummy brownie tuxedo cheesecake starts off with brownies (I just baked up a box mix – I still haven’t found a homemade version that compares yet!) then combines with 2 flavors of no-bake cheesecake!

Lemon Poppy Seed Pudding Cookies #worksmarter #sharpenyourkitcheniq #sponsored

Disclaimer:  I received a V-Etched Better Zester from KitchenIQ for my honest review.  All opinions are 100% my own.

Today I made some bright summery Lemon Poppy Seed Cookies and I got to use the most amazing kitchen tool to do so!

I recently received a V-Etched Better Zester from the folks over at KitchenIQ and I’m loving it!  The Better Zester perfectly zests citrus without zesting the bitter white pith.  PLUS, there’s an awesome measurement compartment and a built in scraper for easy, mess free zesting.  Oh, and it’s dishwasher safe!  Boom.

Anybody Want a Peanut Buttercup? #FoodnFlix

This month Food ‘n Flix pick is the Princess Bride, hosted by Deb at Kahakai Kitchen.

Excuse me a moment…

SQUEEEE!!!!!!!

Sorry (not sorry) I was so excited when I saw this month’s movie choice!!!

Princess Bride was the very first movie Hubs & I watched together.  In fact, he was the one to introduce me to this Classic Tale of True Love & High Adventure! 

It wasn’t until after we were married, however, and merging our book collections, that I realized that The Princess Bride is a book too!  And the book is even more phenomenal than the movie!  AHHH!!

For this event, I took the opportunity to rewatch the move and reread the book.  Fun fact, William Goldman (author of the book) is a screen play writer who wrote his own screen play, which is why the movie is so amazing and follows the book so well.  The best part about reading the book is that is fills in little tiny details you never knew you were missing from the movie!  And while it’s nearly a 400 page book, it is a very quick read.

Anyhow, the recipe.  One of the classic lines from the movie is when Fezzik and Inigo and rhyming in the beginning.  Vezzini says “stop it, I mean it” to which Fezzik replies,

Mini Bacon & Greens Quiche

Back in January, I won a book from the monthly Foodies Read drawing!

I won the book Food Swap by Emily Paster.  The book begins my defining a food swap.  A food swap is basically a Farmer’s Market type setting only with homemade canned goods (jams, pickles, salsa), spice blends, cookies, granolas, you name it!  And instead of selling the goods, a bartering system is put in place.

After defining a food swap, the book outlines how to set one up in your own community and then offers a wide variety of recipes that can be very successful at food swaps.

Personally, I don’t think a food swap would be for me.  You really have to be willing to put yourself out there.  My introverted self gets anxious just thinking about it!

However, I did love the recipes (and there are adorable gift tags in the back that I’ll totally use when I give handmade food gifts at Christmas!)

One recipe I had dog-eared was for mini frittatas.  But then, I thought, why not add toast and make mini quiches?  Then I thought, why stop there?  Better add bacon too!

Apple Cheddar Cream Cheese Danish #BrunchWeek

 This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Hasn’t Brunchweek been a blast?

I am so happy I got to participate this year!

Today’s recipe is a completely amazing apple Danish.  And since I made them small-ish, they’re probably technically bear claws.  But no matter what you call them, they are delicious!

Cheddar Asparagus Mini Quiche #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Mini Quiche are one of my favorite brunch recipes to make!

They’re quick and easy, reheat well, and you can even freeze them after baking for a fast breakfast down the road.  And they’re completely customizable – you can

toss any protein and veggie combo you like into these!

Welcome to #Brunchweek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day. 

Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas - with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more. RAFFLECOPTER CODE: a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Twisted Star Cinnamon Rolls #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Ok, how gorgeous is this bread?!?

I thought this beauty would be the perfect kickoff to #BrunchWeek!

Want to know the best part? 

It’s not nearly as difficult to execute as it looks!  If you can make regular cinnamon rolls, you can totally make these!

It holds up well to the star shape, yet it stays soft and tender at the same time!  Plus a little of that caramelized sugar oozes out of the star and caramelizes on the bottom of the bread!  Yum!

Tortilla Chip Sombreros #DerbyDayRecipes

It’s Derby Day! 

Do you watch the races?

I confess, I never have, but I do love the fashion!  Especially the hats!

Since the Kentucky Derby falls right after Cinco de Mayo this year, I ended up with a bit of a mash up recipe.

A mash up recipe that’s totally inspired by Despicable Me 2.  Yes!  It’s the Tortilla Chip Sombrero!

Galaxy & Nebula Cookies #MaytheFork #FilltheCookieJar

Happy May the Fourth!  It’s Star Wars Day!  Hooray!

I’ve always been a Star Wars fan, so I love uniting with all the geeks out there on May 4^th!

Appropriately enough, the Fandom Foodies theme for this month is Star Wars, hosted by Brittney at My Main is a Cook – with the cleverly coined hashtag #MaytheFork!

I’ve hosted Star Wars Parties in the past with various themed recipes, but I knew that I wanted to tackle cookies (again) this time around.  I used a version of my mom’s sugar cookie recipe (below).