Earth Fare Week: Cajun Chicken Salad

Earth Fare Rotassire Chicken ( cut up in pieces)

 1 cup or so  ( I eyeball it ) Earth FareMayo

Cajun Season ( I eyeball it)

a dash of hot sauce

Mix it up and add celery if you like

Go Check out Earth Fare Johnson City here... and tell them I sent ya :)

Earth Fare Week at Frugal Katy

Welcome to my week of goodies from Earth Fare...

Our first yummy recipe...

Earth Fare Apple Juice and Mango Smoothie

1 cup frozen or fresh blueberries,strawberries, or pineapple

1 whole mango, chopped up

1 cup low-fat plain yogurt

1/2-1 cup apple juice, dependent on how thick/thin you like your smoothie

Place ingredients in the blender and blend until smooth, 2-3 minutes. I am not sure how much this makes total, I forgot to look, but it must be around 16 ounces.  We used the rest to fill our popsicle molds.

Go check out Earth Fare Johnson City and tell them, I sent ya :)


I love Earth fare, find out why, by clicking the earth fare tag, and shop at Earth fare
regularly. This is a sponsored post by Earth fare of Johnson city.

Fix it and Forget it Friday: 6/8/12

Crockpot Lemon Chicken

Put cube of butter in bottom of crock pot.

 Lay chicken in pot.

Sprinkle Italian dressing packet over chicken, drizzle with lemon juice, pop the lid on.

Cook on High 4-5 hours, or Low 6-8 hours.

Tasty Tuesday: Easy Peasy Berry Cobbler

I saw this here, and had to share:

livingachangedlife.blogspot.com

You will need three ingredients. That's it!

First spray your 9 x 13 pan with Pam. Then pour your berries into the pan.

Spread the berries out so that they are all evenly dispersed.

Add dry cake mix over the top. The recipe calls for a white cake mix, but all I had was french vanilla.

Pour soda slowly over cake mix.

DO NOT stir the cake mix and the pop - this will give you a 'crust'.

This is what your cobbler will look like before you put it in the oven.

Bake 350 for 45-50 min. This is what it looks like when it is finished.

I ate my Berry Cobbler with a 1/2 cup of No Sugar Added Blue Bell Country Vanilla ice cream. It was so good!

. . . . . . . . . .
Berry Cobbler
Source, SRKAUTZ

Ingredients
Two 12-oz bags frozen mixed berries
1 box white cake mix (no pudding)
1 can of diet 7-up or sierra mist (clear soda)

Instructions
Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will hsve a cake like topping.

Bake 350 for 45-50 min.

You may be able to use frozen peaches instead of mixed berries.

Serves 16; 4 PointsPlus

Fix it and Forget it Friday: 6/2/12

Crockpot Honey Mustard Chicken

Yield: 6-8 servings

Ingredients

• whole chicken, cut up (or the equivalent in chicken pieces)
• 1/2 cup honey
• 1/4 cup dijon mustard
• salt and pepper to taste

Instructions

1. Mix the honey, mustard, salt and pepper together in a small bowl.
2. Put the chicken in the crockpot and pour the mixture over the top.
3. Cook on high for 6-8 hours

Tasty Tuesday.....

Caramelize Honey Dijon Chicken

from

How sweet eats

Caramelized Honey Dijon Chicken
makes 4 chicken breasts
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup honey
1/4 cup dijon mustard
1-2 tablespoons spicy mustard (I used Trader Joe’s Sweet + Hot)
salt & pepper
Heat a skillet on medium high heat and add olive oil. Pat chicken dry with a paper towel so it is very, very dry. Season with salt and pepper generously. Add chicken to skillet and brown on both sides, about 6-8 minutes each, depending on the thickness.
In a bowl, combine honey and both mustards. Whisk well.
Remove chicken and while it is still hot, brush on mustard. Serve!



Fix it and Forget it Friday: Hotdogs for a Crowd

Hot Dogs for a Crowd taken from crockpot365.blogspot.com

Guess what? You can fit 60 hot dogs in a 6-quart slow cooker. This is kind of big news if you happen to be:

• planning an end-of-the-year swim party for the 5th grade graduating class
• planning a block party potluck and know that kids really don't want to eat 75 different types of salad
• manning the Little League concession booth
• trying to beat the world's record in hot dog eating
• interested in testing out your cholesterol medication

The Ingredients.

• a crap load (technical term) of hot dogs (60, to be exact, although you can wimp out and do fewer, if necessary)
• buns
• fixens'
• 6-quart slow cooker
• an outlet

The Directions.

Unwrap all the hot dogs and throw the wrappers in a plastic bag and then immediately take out the garbage because if the kittens knock over the garbage can and hot dog juice gets all over the kitchen floor you're going to get annoyed and then have to mop unless you just wipe it up with a baby wipe and pretend the cats didn't really lick your floor.

Stand hotdogs on end if you're trying to cram in 60. If not, you can just dump them in. There's no need to add water. This is for two reasons: 1, the hotdogs will release moisture all on their own, and 2, if you have a crockpot full of hot dog water it'll just be kind of gross to dig through the water to pick them out. and 3 (I lied, there are 3 reasons) if the hotdogs hang out in hot water for too long they'll end up splitting on you.

Cover, and cook on low for 4 hours, or on high for about 2 hours--check to make sure the ones in the middle are fully hot before serving. Serve with tongs into buns and top with desired fixens'.

Your dogs can stay on the "warm" setting for an awfully long time. If your pot has a hot spot (mine does), the dogs on the edge will get kind of crispy and blackened, which will COMPLETELY fool your 10-year-old into thinking you learned how to barbecue.

Fix it and Forget it Friday: Slow cooker ribs

Ingredients:

• Servings Size
3 lbs pork spareribs or country style ( what I used in the photo above)

• Paula Deen Salt mix
• pepper , and a little bit of cayenne pepper
• 1 jar barbecue sauce (I use a honey spicy flavor)
• 1 onion, diced

Directions:

1. Do not pre-heat the slow cooker.
2. Dice up the onion, add to crock pot.
3. Rub the ribs with seasoning, add to crock pot.
4. Dump BBQ sauce on top.
5. Cook on low setting for 8-10 hours.
6. Try not to lift the lid too much.
7. The meat will FALL OFF THE BONE!



Tasty Thursday: Fried Pickles

I love Fried Pickles. Yummy!!! My son Aidan loves them more...

and I love surprising him and his sister with some good

fried pickles!!  I use Paula's Deen's recipe.. so here it is:

Ingredients          

1 24-ounce Jar Kosher dill pickle spears or slices
1 tsp garlic powder
1/2 cup Louisiana hot sauce (I like Texas Pete)
1/2 cup buttermilk
1 gal peanut oil
2 cups Uncle Bubba’s Fry Mix ( see below)

Directions

Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.


Uncle Bubba's Fry Mix

Ingredients          

6 cups self-rising flour (see Tip)
1 cup self-rising white cornmeal
1 teaspoon salt
1 teaspoon pepper

Directions

In a large bowl, combine all the ingredients. This recipe makes a ton, so store it in a large resealable plastic bag in the freezer until you need it.
Tip: If you can’t find self-rising flour, use 6 cups all-purpose flour plus 3 tablespoons baking powder and 1 1/2 teaspoons salt.


Pin of the day 5/17/2012

Pin of the Day

                                     Rhubarb and raspberry cobbler                                        

Kids Cook ( Almost) Meatless Monday!!! 5/14/12

Start your week off right: Make Monday family night!

I combined Meatless Monday and Kids cook Monday into one night :).

More info about these can be found here: http://www.thekidscookmonday.org/

and here: http://www.meatlessmonday.com/

Copy Cat Panera Bread Broccoli Cheese Soup Recipe

Print

Recipe type: Soup

Serves: 4

Ingredients

• 1/2 medium onion, chopped
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half ( or skim milk)
• 2 cups chicken stock
• 1/2 pound fresh broccoli ( florets only)
• 1 cup carrots, julienne
• 1/4 teaspoon of salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon pepper
• 8 ounces grated cheddar cheese

Instructions

1. Saute onions in a little butter in a small pan – set aside.
2. In a large stockpot ( I accidentally used a medium-size pan) – melt butter. Add flour and mix for 3 minutes.
3. Slowly add half- half – mixing the entire time.
4. Slowly add chicken stock- mixing the entire time.
5. Let simmer on low for 20 minutes.
6. Add broccoli, carrots; onions and cook on low for 25 minutes.
7. Season with salt, pepper; nutmeg.
8. Place soup in a blender or use an immersion blender and puree.
9. Heat soup over low heat and add cheese and mix till melted.
10. Serve ( hopefully in a bread bowl) and Enjoy

Fix it and Forget it : Pork Chops

Ingredients

• 1/4 cup olive oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 thick cut boneless pork chops
• salt and pepper to taste

Directions

1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Meatless Monday/Kids Cook Monday: 5/7/12

Start your week off right: Make Monday family night!

I combined Meatless Monday and Kids cook Monday into one night :).

More info about these can be found here: http://www.thekidscookmonday.org/

and here: http://www.meatlessmonday.com/

 

 

Black Bean Burgers with Jicama Slaw

Black beans and mashed sweet potato are seasoned with garlic, cilantro and lime juice then formed into patties in these hearty bean burgers. Jicama is tossed with cilantro, orange juice, red cabbage and toasted pumpkin seeds for a slaw that’s light and refreshing. This recipe comes to us from Kathy of Healthy, Happy Life.
Serves 5
For the jicama fiesta slaw:

• 3/4 cup red cabbage
  1/2 cup jicama
  1/4 cup orange, peeled and diced
• 1/4 teaspoon orange zest
  1/8 cup white onion, diced
  1 tablespoons jalapeno**, diced and seeded
  1 1/2 tablespoons extra virgin olive oil
  1 tablespoon tahini
  1 tablespoon toasted pumpkin seeds
  1 1/2 tablespoons cider vinegar
• or
• 1 1/2 tablespoons lime juice
  1/2 cup cilantro, chopped
  1/2 tablespoon agave nectar
  salt and pepper, to taste
• 1/4 teaspoon cayenne pepper**

For the black bean burgers:

• 1 1/2 cups black beans, drained
  6 tablespoons fine bread crumbs
  3/4 cup sweet potato, baked and mashed
  3 tablespoons cilantro, chopped
  1/3 cup white onion, diced
  1 teaspoon garlic powder
  1 teaspoon garlic, chopped
  3/4 teaspoon salt
  1 teaspoon black pepper
  2 tablespoons olive oil
  1 tablespoon cider vinegar
  2 tablespoons lime juice
  1/2 jalapeno**, diced and seeded

To complete the Black Bean Burgers with Jicama Slaw:

• 5 whole wheat burger buns
• 1/4 lime
• 1 avocado, sliced
• 1 onion, sliced
• 1 tomato, sliced

*Optional. This recipe makes more jicama slaw then you will need for the burgers, so refrigerate the leftovers and use it to top tacos, sandwiches or salads.

**Optional.
To make the Jicama Fiesta Salsa:

Adult: Shred the cabbage and slice the jicama as thinly as you can, using a mandoline if available.

Together: Place the shredded cabbage and sliced jicama together in a large mixing bowl. Add the orange slices, zest, onion, jalapeño if using, olive oil, tahini, pumpkin seeds, vinegar or lime juice, cilantro and agave nectar in a large bowl. Season with the salt and pepper to taste and cayenne pepper, if using. Chill in the refrigerator until the burgers are ready for assembly.
To make the Black Bean Burgers:
Adult: Preheat the oven to 375 degrees. Prepare a baking sheet with a light layer of vegetable shortening or nonstick cooking spray.
Together: Place the black beans, bread crumbs, mashed sweet potato, cilantro and onion together in a food processor or large bowl. Season the bean mixture with garlic powder, garlic, salt, pepper, olive oil, vinegar, lime juice and jalapeño, if using.
Together: If using a food processor, pulse the bean mixture together until all ingredients are well combined and evenly distributed. If using a bowl, mash the bean mixture together with a potato masher until well combined.
Kid: Shape the black bean mixture into 5 patties of equal sizes with your hands. Roll the unbaked black bean burger patties in additional breadcrumbs if you like your burgers crispy.
Adult: Place the burger patties into the oven and bake for 25 minutes. Add the whole wheat buns to the oven and bake 5 minutes more, or until the burgers have cooked through.
To complete the Black Bean Burgers with Jicama Slaw:
Kid: Squeeze the wedges of lime over the avocado slices.
Together:Line up all 5 toasted burger buns. Top each whole wheat bun bottom with a slice of tomato, onion, bean burger and jicama slaw. Close each burger with the top bun and enjoy!

 

Sunday Supper: Buttered Chicken

Buttered Chicken
Ingredients

1. 2 large eggs, beaten
2. 1 cup Ritz crackers, crushed Ritz Crackers BOGO $2.99, at Publix Use $1/2 Nabisco Crackers printable
3. 1/4 tsp garlic powder, or 1/2 tsp garlic salt
4. 1/2 tsp black pepper
5. 4 boneless, skinless chicken breast halves Boneless Skinless Chicken Breasts $2.24/lb at Publix or $2.79 lb at Bi-Lo; you can also get the Gold’N Plump All Fresh Chicken Breasts 20 oz for $4.99 at Target and use this $1.50/2 Gold’N Plump All Fresh or Frozen Chicken printable stacked with $1.50/2 Gold’N Plump Chicken Item Target printable
6. 1/2 cup butter, cut into bits Use $0.75 off 1 lb. of LAND O LAKES Half Stick Butter

Directions

1. Preheat the oven to 375. Place eggs in shallow bowl, and cracker crumbs in another shallow bowl.
2. Mix garlic powder (or garlic salt) and pepper with cracker crumbs.
3. Dip the chicken breast in the egg, then in the cracker crumb mixture, coating them well.
4. Place in 9×13 baking dish and drop pieces of butter all around the chicken.
5. Bake for 30-35 minutes until chicken is no longer pink and the crumbs are nicely browned.

Countdown to Cinco De mayo!!

Taken from http://www.bakersroyale.com

Strawberry Margarita Popsicles ~ Summer entertaining doesn’t get much easier than these fun Strawberry Margarita Popsicles. Remember these Strawberry Margarita Jello Shooters from last year? Well, since I’m on a popsicle run, I had to re-style the Strawberry Margarita into a frozen treat to be served along side these beer pops for my friend’s annual Cinco de Mayo party.

Strawberry Margarita Popsicles

Seldom do I roll anything out here on the blog without a test run, but I’m betting that based on the Corona Beer Pops, these Strawberry Margarita Pops will be just as big of a hit with my friends. Now everyone knows my love for cute food, couple that with my group of friends who love a good drink, well what you see here is the result of their latest challenge.
The challenge given to me was to serve a drink in something other than a glass or can. If you are regular reader you may have seen a few of my other creations that fit this bill like my: Chocolatini Pudding Shooters, Appletini Cupcakes, Lemon Drop Jello Shooters, Rock Candy Midori Jello Shooters.
The funny thing is, I’m not really a drinker, but what my friends know about me is I love a good challenge. So this time around it had to be so easy, that even my most “kitchen lazy” friend could re-create this without too much whining and too much fuss for her summer opening pool party that always coincides with Cinco de Mayo.
. . .
A few notes:

• No recipe, just an easy entertaining idea that requires some Dixie cups, popsicles sticks and Mike’s Hard Lemonade Strawberry Margarita. As a side note, the traditional margarita made with Tequila needs a much colder temperature to freeze than the tradtional home unit allows, so that’s why something like these Mike’s Hard Lemonade is better suited for making these popsicles.
• To assemble: Pour and freeze the Strawberry Margarita for two hours then insert the popsicle sticks in the middle. Freeze for another two hours or until the Strawberry Margarita Popsicles solidify. Garnish with a lime and serve.
• Small note, do not rim with salt until serving time as the salt will melt the pops. Alternatively, you can rim the Strawberry Margarita Pops with chunky crystal sugar for an aesethetic effect without worrying about the melting factor.
• To keep popsicles chilled as long as possible, place the serving tray in the freezer and then top the tray with a layer of crushed iced.

Fix it and Forget it Friday: Slow Cooker Enchiladas

Ingredients

• 1 pound lean ground beef
• 10 (6 inch) corn tortillas, quartered
• 1 (1 ounce) package taco seasoning mix
• 1 1/4 cups water
• 1 (12 ounce) jar chunky salsa
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 4 cups shredded Mexican cheese blend

Directions

1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4. Cover, and cook on High for 45 minutes to 1 hour.

Countdown to Cinco De Mayo: Guacamole

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Countdown to Cinco De Mayo.. One of my fave dishes..

Shrimp tacos:

2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
1 pound small shrimp, peeled and devined, tails removed
Salt and freshly ground black pepper
Zest and juice of 1 lime
A handful of chopped fresh flat-leaf parsley or 1 tablespoon chopped fresh cilantro, your choice ( I use a little of both)
For the shrimp filling, heat a medium nonstick skillet over medium-high heat. Add the EVOO. Add the garlic, jalapenos, then shrimp and cook, stirring constantly, until the shrimp are pink and firm, 3 to 4 minutes. Season the shrimp with salt and pepper, lime zest and juice, and chopped parsley or cilantro.

I use soft taco shells, shredded cheese, sometimes avocado slices or sour cream on ours. But you could add your other fave taco toppings too.

Tasty Thursday:Crowd-Pleasing Taco Salad Recipe

From Taste of Home:

Crowd-Pleasing Taco Salad Recipe

             

15 30              

Ingredients

• 1 pound ground beef
• 1/2 cup ketchup
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium head iceberg lettuce, torn
• 2 medium tomatoes, diced
• 1 cup (4 ounces) shredded Mexican cheese blend
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup mayonnaise
• 1/4 cup taco sauce
• 1 package (10-1/2 ounces) corn chips

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 14-16 servings.

Nutritional Facts 1 serving (1 cup) equals 245 calories, 17 g fat (4 g saturated fat), 22 mg cholesterol, 398 mg sodium, 14 g carbohydrate, 2 g fiber, 8 g protein.

Countdown To Cinco De Mayo: Salsa

Ingredients

• 4 jalapeno chile peppers
• 5 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (28 ounce) can whole peeled tomatoes

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
3. Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.