Food Fun Family

Carrot Cake Waffles

Lolli — Sun, 31 Jan 2021 03:36:35 +0000

One of the main differences in our house over this past year is the change we’ve made in our breakfast routines. None of us have touched a box of cereal in months, and no one is missing it!

Thanks to our 17 laying chickens and ducks filling our kitchen with fresh eggs daily, along with the fact that we have nowhere to rush off to in the morning (leaving us with extra time to cook), we’ve been making hot breakfasts every morning. French toast with homemade buttermilk syrup, omelettes with cheese and chives and topped with hot sauce, a bowl of oatmeal filled with a chopped apple and some raisins….the possibilities for breakfast are endless!

Whether it’s a quick egg on a piece of toast or something a little more elaborate, like these carrot cake waffles, we’re loving eating a hearty, warm meal every morning.

Although I love a good, loaded carrot cake, my teens tend to like a waffle with a smoother texture. One of my favorite tips (for this recipe as well as ANY recipe that calls for chopped nuts) – throw your nuts in the blender and chop them up FINE. That way, you get the flavor of the nuts without the chunks of nuts. I also use pecans and walnuts nearly interchangeably, so whichever you have on hand should work.

Another “suggestion” from the kids….the raisins are optional. Ha! Or you can leave them out of the waffles and just sprinkle them on top.

These waffles are absolutely delicious topped with some vanilla ice cream, but not everyone is going to want ice cream with breakfast. I love to top my waffles with my homemade syrup (recipe coming soon!) and some whipped cream (which seems to be tolerated better than ice cream with breakfast foods…hmm!), but I’ve been eager to try some type of cream cheese glaze, since I often eat my carrot cake with cream cheese frosting. I’ll let you guys know if I end up trying it out…and I hope you’ll do the same.

Ok, who’s ready for the recipe?

Carrot Cake Waffles

Ingredients

3 large eggs, separated
2 tablespoons sugar
2 ¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground cloves
1 ½ cups finely grated carrots
1 cup raisins
½ cup walnuts, chopped (I prefer finely chopped nuts)
2 cups milk
¼ cup vegetable oil
2 teaspoons vanilla extract

Directions

1. Using a stand or handheld mixer, beat egg whites until stiff peaks form, adding in sugar towards the end.
2. Combine remaining ingredients (including egg yolks) in a separate bowl and stir together, making sure to not over-stir. Fold in the whipped egg whites, until just incorporated.
3. Cook in waffle iron according to waffle iron instructions.
4. Top, as desired, with whipped cream, nuts, fruit, berries, syrup, etc. Or all of the above! Or go all out and top with ice cream. You really can’t go wrong.

This recipe makes 6-8 waffles, depending on the size of your waffle iron.

If you make these carrot cake waffles, let me know how you like them!

Yield: 6-8 waffles

Carrot Cake Waffles

Love carrot cake as much as I do? Whip up some of these delectable carrot cake waffles to enjoy that delicious flavor any time of day!

Ingredients

3 large eggs, separated
2 tablespoons sugar
2 ¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground cloves
1 ½ cups grated carrots
1 cup raisins
½ cup walnuts, chopped
2 cups milk
¼ cup vegetable oil
2 teaspoons vanilla extract

Instructions

Using a stand or handheld mixer, beat egg whites until stiff peaks form, adding in sugar towards the end. Set aside.
Combine remaining ingredients (including egg yolks) in a separate bowl and stir together, making sure to not over-stir. Fold in the whipped egg whites, until just incorporated.
Cook in waffle iron according to waffle iron instructions.
Top, as desired, with whipped topping, nuts, fruit, berries, syrup, etc.

Coca Cola Spicy-Sweet Mixed Nuts

Lolli — Tue, 17 Sep 2019 02:08:07 +0000

This post has been sponsored by The Coca-Cola® Company and SheSpeaks.

Are you ready for football season? Do you love hosting or attending football parties with your friends and family? Mixed nuts were always served for get-togethers at our house when I was growing up. Nuts are a delicious, filling snack and a big hit with guests and especially for game day parties.

As I was thinking of a recipe to make for our upcoming fall football get-together, I couldn’t think of anything better than sweet and spicy mixed nuts. They’re delicious to eat, easy to make, and they store easily (so that I can make them ahead of time and save my sanity on game day!).

I love that this recipe has just the right amount of sweetness, thanks to Coca-Cola® and a touch of honey, paired with the perfect amount of cayenne pepper to spice things up. Don’t be intimidated by the pepper, though! These nuts are still mild enough for the kids (and those with sensitive taste buds) to enjoy while they cheer on their favorite team!

The great thing about this recipe is that it not only uses Coca-Cola® as one of the star ingredients, but it pairs perfectly with a glass of ice-cold Coca-Cola®. I picked up cases of Coca-Cola® Mini Cans at Sam’s Club during my most recent trip there…because I can never have too much Coca-Cola® at my house, especially when I know lots of people are going to be coming over.

I let Sam’s Club take the stress out of preparing for my game day parties. I’m totally hooked on Scan & Go. I scan items with my phone (via the app) as I shop throughout the store. When I’m done shopping, I can pay on my app and skip the check out lines completely. It saves me a ton of time! You can also use Club Pickup. Just order online and Sam’s Club will have your items ready for you in-store, where available. This is a great option when purchasing a variety of Coca-Cola® beverages.

Quick tip: I used a Coca-Cola® Mini Can in this recipe. Each mini can has about 1 cup of Coca-Cola®. I happily drank the second half of the can while I was preparing the recipe. However, you could easily double the recipe and use the entire mini can. If you double the recipe, I recommend splitting the nuts between two cookie sheets so that the nuts bake evenly.

Ok, enough of my chattering. Let’s get to this yummy recipe!

Coca Cola Spicy-Sweet Mixed Nuts

Ingredients:

½ cup Coca-Cola
2 Tablespoons honey
2 Tablespoons butter
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
½ teaspoon coarse salt
3 cups of nuts (I used one cup each — peanuts, cashews, and pecans — because those are my favorites, but you can use your favorite variety)

Instructions:

1. Preheat oven to 350° F. Cover a cookie sheet with parchment paper and spray lightly with non-stick cooking spray; set aside.

2. Toss the nuts together in a medium mixing bowl; set aside.

3. In a medium saucepan over medium heat, cook Coke, honey, and butter, stirring frequently, until liquid is slightly reduced and starts to thicken (about 5 minutes). Remove from heat and stir in spices.

4. Pour hot glaze over the mixed nuts and stir to coat evenly. Gently pour the nut mixture onto the parchment paper and spread evenly over the cookie sheet.

5. Bake for 10-15 minutes, stirring once during cooking. Keep an eye on the nuts during the last few minutes to ensure that they don’t burn. Remove nuts to a bowl or a cool plate immediately before they harden on the cookie sheet.

6. Let nuts cool completely. Store in a closed container.

PS – While the nuts are cooking, prepare a feast for your olfactory senses. Your house is going to smell amazing!

What are some of your favorite game day recipes? Do you love preparing main dishes, appetizers, or sweets? Personally, I love football parties that have them all. Variety is good!

Tasty Strawberry Recipes – Delicious Dishes Recipe Party #116

Lolli — Tue, 15 May 2018 11:00:33 +0000

Phew! I’ve had quite the week. The past seven days have been a true WHIRLWIND of excitement. First, I flew to San Diego, where I stayed with my brother and sister in law and drove from San Diego to LA-area not once but twice to shop the LuLaRoe Warehouse. Then on Wednesday, I started the #HanSoloEvent (I’m sure you’ve noticed my posts about that…and believe me, more are coming!). I returned Sunday morning after a red eye flight across the country. I’m exhausted but exhilarated after such an action-packed week.

And now it’s time for another addition of Delicious Dishes. We’re featuring strawberry recipes, and I think that each of these recipes is simply perfect!

Welcome to Delicious Dishes Recipe Party! In case you’re new to the party, here’s what you need to know:

Delicious Dishes is a weekly link party where bloggers can share their most delicious recipes while checking out the amazing recipes that other bloggers are sharing.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Homemade Croissants Recipe from Gluesticks Blog

#2: Red Wine Chocolate Cake from Spaceships and Laserbeams

#3: Cookie Butter Overnight Oats from The Not So Creative Cook

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Strawberry Shortcake Trifle from Uncommon Designs Online

Lois loved Fresh Strawberry Mint Lemonade from Embellishmints

Brett loved Vertical Stripe Cake with Strawberry Meringue Buttercream from Sew Historically

Susan loved Strawberry Smash Cocktail from Homemade Lovely

Keri Lyn loved Strawberry Dessert Chalupa from Miz Helen’s Country Cottage

Emily loved 25 Layer Roasted Strawberry Crepe Cake from The Kittchen

Mary loved Mascarpone Cheesecake with Balsamic Strawberries from That Skinny Chick Can Bake

Follow us along on our Pinterest board. We pin a ton of recipes that are shared to our linky party each week. So get your recipes ready. We can’t wait to see what’s cooking in your kitchen this week.

Now let’s get this party started!

An InLinkz Link-up

Instant Pot Bacon, Corn, And Potato Chowder

Lolli — Sat, 09 Dec 2017 02:36:20 +0000

I’m excited to introduce you to my favorite way to cook dinner, and my new go-to cookbook, How To Instant Pot by Daniel Shumski. Workman sent me a copy to check out, and is partnering with me for a giveaway! Amazon affiliate links are used within this post.

I just got back from a family cruise this past week, and while I was enjoying all the food I could eat, prepared by someone else (I mean, is there anything better in life??) I had multiple conversations with my aunt about my love for my Instant Pot. I was a fast convert about a year and a half ago, when I got my Instant Pot pressure cooker, and I have convinced many friends and family members to get their own (I’m serious. If you don’t have one already, you should get one for yourself for Christmas).

The problem I’ve found with these new Instant Pot owners is that they have no idea how to use it or what to make in it. The documentation that comes with the appliance is sorely lacking in helpful information, and if you don’t have a next door neighbor to walk you through the functions and all of the buttons, well, it could be easy to get lost or overwhelmed.

I am so excited about my new cookbook – How to Instant Pot by Daniel Shumski!! Not only is it full of delicious recipes with beautiful photos, but it answers ALL of your Instant Pot questions. Chapter 1 is full of helpful hints, tricks, and how-tos, written in easy-to-understand terms. And then each recipe spells out exactly what buttons you push and when, taking the guess work out of cooking with the Instant Pot.

I was drawn to this recipe for Bacon, Corn, and Potato Chowder (I mean, doesn’t it look delicious??), so I whipped it up for dinner the other night. It did not disappoint! The whole family loved it!

Yum

Instant Pot Bacon, Corn, And Potato Chowder

Ingredients

4 slices bacon, halved crosswise to yield 8 short strips
1 small white or yellow onion, finely chopped
1 stalk celery, leaves discarded, coarsely chopped
1 pound unpeeled red potatoes, cut into 3/4-inch cubes
2 bay leaves
2 cups reduced-salt chicken broth
3 cups (from one 16-ounce bag) frozen corn kernels
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups whole milk
1/4 tsp hot sauce

Instructions

Line the bottom of the inner pot with the bacon. Press Saute and use the Saute or Adjust button to select the middle temperature ("Normal"). Cook with the lid off and use a silicone spatula or wooden spoon to move the bacon around occassionally so that it cooks evenly. Cook until the bacon is crisp, about 6 minutes.
Remove the bacon, leaving behind the fat. Allow the bacon to drain on a paper towel-lined plate until step 7.
With the Saute function and middle temperature ("Normal") still selected, add the onion and celery to the bacon fat. Cook with the lid off, stirring occasionally, until the onion and celery soften, about 5 minutes.
Add the potatoes and bay leaves. Wait a moment and then pour in the broth. (Adding the potatoes first lets the temperature in the inner pot cool down a bit so that steam doesn't woosh up when the broth is added). Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 1 minute.
When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked).
Remove the liid. Discard the bay leaves. Add the corn, thyme, salt, pepper, milk, and hot sauce. Press Cancel, then press Saute and use the Saute or Adjust button to select the lowest temperature ("Less"). Cook with the lid off, stirring occasionally, until the chowder is hot, about 5 minutes.
Chop the bacon. Add half of the bacon to the chowder and stir to distribute it; reserve the rest to use as a garnish.
Serve the chowder hot, garnished with the reserved bacon.

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Note: Bacon, Corn, and Potato Chowder will keep, in an airtight container in the refrigerator, for up to 3 days. To reheat, place the chowder in a pot and warm on the stovetop over medium heat, stirring occasionally, for about 5 minutes.

I loved adding some Ritz crackers, crushed, to my chowder. I highly recommend it!

About the Cookbook

Master the revolutionary appliance that’s changing the way we cook!

The only Instant Pot cookbook that is organized by function, How to Instant Pot is both a guide to understanding the Instant Pot basics and a foodie’s creative collection of over 100 recipes specially crafted to take advantage of the Instant Pot’s many virtues, from cooking perfect risotto in six minutes, no stirring required, to five kinds of yogurt, to creating one-hour killer chili and soups from scratch, using dried beans.

About the Author

Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His bestselling first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal.

Connect with the Book

Visit the Official Site
Interact with the book: Twitter | Instagram
Follow the publisher: Twitter | Instagram | Facebook
#HowtoInstantPot

Win a “Hands Off!!” Prize Pack

Just in time for New Year menu planning, one (1) winner will receive:

a copy of How to Instant Pot
a trivet set and potholders to safely serve your hands-off meals

Giveaway open to US addresses only.
Prizing and samples provided by Workman Publishing.
This giveaway will end on 12/21 at 11:59pm ET, after which a winner will be chosen at random and notified via email. Good luck!

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The Ultimate BLT Dip Recipe

Lolli — Tue, 21 Nov 2017 19:02:16 +0000

This post is sponsored by Hatfield and SheKnows Media. All thoughts and opinions are my own.

The holiday season is my favorite time of year – not only for the celebrations and the gatherings of family and friends, but for the food. I have spent years gathering favorite recipes from my Grandma, my mom, my Aunts, and friends that have crossed my path. One of my biggest challenges is adding new recipes to my holiday menu because I tend to get stuck making the same old faithful recipes over and over again, year after year.

This year, we’re reimagining our holiday meals with some new flavors and fresh ideas, thanks to Hatfield. And I’m starting with a fabulous dip that is already a huge hit with my family! Everyone loves BLTs (they’re one of our favorite dinners to throw together when we don’t have a lot of time to cook!) so I knew that making a BLT-inspired dip would be popular. Boy, did we hit the mark on this one! I mean – BACON.

This dip is a perfect pre-meal appetizer for any holiday meal or party. When I’m cooking for our big holiday family dinner, I spend hours and hours in the kitchen. It’s a lot of work, but I really do love it. The only problem? I get hungry while I’m preparing that big meal. I love to have a few appetizers handy, not only to keep family and friends happy (and patient!) but to keep MY belly satisfied so I don’t become a grump by the time dinner is ready to be served.

I can’t believe how much of a hit this BLT dip was with adults and kids alike. I have tried BLT dips before, but I I’ve always noticed they were missing the “L” in the recipe. Because I’m such a fan of fresh spinach, I thought I’d try creating a dip with chopped spinach in it (to replace the lettuce in the BLT). The result was near to perfection! And since this dip is best served after it has chilled overnight, it’s a perfect make-ahead dish so that you can free up some time when you’re getting ready to gather with family and friends.

Of course, while I was cooking the Hatfield thick cut bacon for the recipe, I did have to steal a slice or two for myself (and my youngest son, who was willing to help in exchange for a piece of bacon!).

BLT Dip

Ingredients:

1 lb Hatfield Extra Thick Cut Maple Brown Sugar Bacon, cooked crisp and crumbled
1 cup low fat mayonnaise
1 cup low fat sour cream
1 cup chopped fresh spinach
1 cup chopped tomatoes (I prefer grape tomatoes)
2-3 green onions, diced
1 tsp minced garlic
1 tsp lemon juice
¼ tsp freshly ground pepper

Directions:

Mix all ingredients in a medium bowl. Cover and refrigerate overnight or for at least 2 hours for flavors to blend. Sprinkle with additional diced green onions. Serve with corn chips or crackers.

About Hatfield

Hatfield is one of Pennsylvania’s heritage brands. Hatfield products are all about keeping things delicious, simple and stress-free in the kitchen. Hatfield promotes the importance of having time to spend with your family. Mealtime is family time – no matter where the meal takes place. The Hatfield brand character is high quality, trustworthy, knowledgeable, American-made, family-owned, value-based company.

Find out where to buy Hatfield products near you here.

What is your favorite recipe that includes bacon? Comment below for a chance to win a $100 Visa gift card!

Entry Instructions:

No duplicate comments. You may receive (2) total entries by selecting from the following entry methods:

1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from SheKnows via sweeps@sheknows.com email address. You will have 2 business days to respond; otherwise a new winner will be selected. The Official Rules are available here. This sweepstakes runs from 11/20/17-12/31/17.

French Toast Wrapped Sausage Dippers

Lolli — Thu, 06 Apr 2017 16:11:09 +0000

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

My kids start Spring Break tomorrow, which means that the next week and a half will be all about sleeping in, baking our favorite Easter treats, and getting ready for an epic Easter egg hunt. In the past, this week of Spring Break has also meant big cousin sleep overs and always ALWAYS lots of food to feed lots of hungry kids and adults.

Basically, this time of year is about food and family (and to go along with my website, a good dose of FUN, too). I love to remind my friends and readers that preparing delicious meals – whether they’re for an ordinary family dinner or a big holiday brunch – doesn’t have to be complicated or time-consuming. Satisfying, family-friendly foods can be basic, using ingredients you are probably already adding to your shopping cart, like Johnsonville breakfast sausage links and bread. Did you know that you can find Johnsonville breakfast sausage in the refrigerated section of your grocery store, next to the bacon? I love that the sausage links are fresh, not frozen, and that I cook them up when I’m ready to eat.

We love cooking hot breakfast foods for breakfast, brunch, and dinner. There’s really no “wrong” time to eat things like sausage and French Toast, right? I love eating my French Toast with a side of sausage, because the sausage cuts the sweet flavor of the French Toast just right. Plus, my kids and I LOVE dipping our sausage links in maple syrup (despite what my mom thinks, sausage is better with syrup!), so they really are the perfect breakfast foods to pair together.

This week, I not only prepared French Toast and Johnsonville sausage links together, but I meshed them into one fantastic crowd-pleasing menu item, perfect for your Spring brunch, breakfast-for-dinner meal, or weekend breakfast.

Have you ever tried wrapping your French Toast around sausage links? This was a first for us, but it won’t be a last! It was a total hit for the kids and adults alike.

French Toast Wrapped Sausage Dippers

Yum

French Toast Wrapped Sausage Dippers

Ingredients

12 oz package (14-count) Johnsonville breakfast sausage links (any flavor variety)
14 slices of soft, airy bread
3 large eggs
1/4 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon vanilla

Instructions

Cook sausage links in a large skillet over medium-high heat until cooked through, turning to brown all sides. Remove sausage links from pan and set aside.
In a wide, shallow bowl, beat together eggs, milk, cinnamon and vanilla.
Cut crusts off of each slice of bread so you're left with a crust-less square of bread. Gently press the bread down with the palm of your hand.
Place one sausage link on each slice of bread and roll the bread up around the sausage. Dip each sausage roll in the egg-milk mixture and place in the skillet. Repeat for each piece of bread and sausage link. Note: I used the grease from cooking the sausage, which was still in the pan, but you may opt to wipe out the pan and use butter or vegetable oil to cook the French Toast with. Your choice!
Cook over medium heat, turning to cook all sides, until golden brown.
Serve with syrup for dipping. No utensils necessary!

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Here are a few process shots, showing how easy these are to make for a gathering or for a simple family meal:

Delicious!

What are your favorite recipes using sausage links? I’d love to hear your ideas in the comment section below!

Connect with Johnsonville:

Pinterest: https://www.pinterest.com/jvillesausage
Facebook: https://www.facebook.com/Johnsonville
Instagram: https://instagram.com/jvillesausage
Twitter: https://twitter.com/johnsonville

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Sun Dried Tomato Tuna Panini #HarvestBlends

Lolli — Fri, 07 Oct 2016 10:00:33 +0000

This post is sponsored by Pepperidge Farm in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.

I love bread. I love it toasted. I love it fresh baked and warm. I love it plain. I love it with butter and honey. I love it loaded with meats and veggies. But not all bread is created equal.

The bread you use can make or break a sandwich. I prefer a hearty bread for sandwiches, and I’ve just found the best sandwich bread ever from a brand I’ve known and trusted for ages. I’m excited to introduce you to Pepperidge Farm® Harvest Blends bread and a delicious (and easy!) hot sandwich I made this past week. Harvest Blends bread comes in these three variety:

Harvest Blends Seeded Grain: with sunflower, flax and sesame (delightfully crunchy, a little toasty)
Harvest Blends Sprouted Grain: made with sprouted whole wheat (perfectly soft, touch of molasses)
Harvest Blends Ancient Grain: a touch of amaranth, quinoa, sorghum and teff (robust flavor, subtly sweet)

I tried all three and love each one. They are so soft, but they’re also hearty and filling. I love that they taste more like my fresh baked bread than something off the shelf. They’re especially delicious toasted with some melted butter, or grilled with some cheese. Yum!

I took a toasted, cheesy sandwich to the next level with my sun dried tomato tuna panini. I made it the other day for lunch, and my husband, who had just made himself a peanut butter and jelly sandwich on a boring slice of bread, was insanely jealous of my gourmet sandwich made with Harvest Blends Ancient Grain. I have to admit…it was a beautiful sandwich!

Luckily, it’s so easy to make, using just a few ingredients, and is ready in less than 10 minutes.

Sun Dried Tomato Tuna Panini

Yum

Sun Dried Tomato Tuna Panini

Ingredients

1/4 cup tuna in water, drained
1/4 cup fresh spinach, chopped
1 Tbsp sun dried tomato, diced
2 slices Muenster cheese
1/4 tsp each paprika and garlic powder
Olive oil (about 1-2 Tbsp)
2 slices Pepperidge Farm® Harvest Blends Ancient Grain bread

Instructions

Heat a panini press/griddle to medium-high. Or preheat a small skillet on the stove.
In a small bowl, mix drained tuna, chopped spinach, sun dried tomato, paprika, and garlic powder. Drizzle with a little bit of olive oil and mix with a fork.
Place a slice of cheese on a piece of bread; spread tuna mixture over top; add another piece of cheese and then another slice of bread on top to form a sandwich. Brush olive oil on the outside of the sandwich.
Place sandwich on a panini press or skillet and toast until both sides are golden brown and cheese is melted.
Enjoy!

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You are going to love this hearty, delicious toasted sandwich!

PS – I had pity on my husband and shared some of my sandwich with him…

What are your favorite kinds of sandwiches to make? Which of the Harvest Blends breads are you most excited to try?

Connect with Pepperidge Farm:

Facebook: Facebook.com/PepperidgeFarm
Twitter: @PepperidgeFarm
Pinterest: Pinterest.com/pepperidgefarm/harvest-blends/
Instagram: @pepperidgefarm/

Homemade French Dressing on a Fresh Garden Salad

Lolli — Sun, 02 Oct 2016 03:45:24 +0000

This post is sponsored by The Chefs Warehouse in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own. #appetitevideoseries #wherechefsshop

I love food.

I was laughing with my son earlier today when he walked into the kitchen with his friend and declared, “Isn’t it weird how other people’s food always tastes better than your own??” I have to agree. As competent as I am in the kitchen, and as much as I love cooking for my family, restaurant foods always taste even more delicious.

Every once in a while I am able to create something at home that tastes just as good – or even better – than the foods that I order at fancy restaurants. The difference is often the quality of the ingredients that I use to make those recipes.

Recently I was introduced to the new Appetite video series from The Chefs Warehouse, a specialty food distributor. Not only does the Chefs Warehouse source unique products for high-end chefs across North America, but they’ve made those ingredients available to home cooks like me. Their specialty products are perfect for stocking your shelves for your favorite gourmet recipes, and they make perfect house warming gifts and gift baskets for the holidays.

Check out the Appetite Series Trailer:

The Chefs Warehouse sent me the following ingredients from their first few episodes:

Sabatino Tartufi Truffles
Barbera Lorenzo N°3 Sicilian Extra Virgin Olive Oil
Basque Red Chili Powder (espelette pepper)
Iliada Greek Extra Virgin Olive Oil
Bazzini Salted Mixed Nuts

I was inspired by espisode 2: Appetite for Community – Piment d’Ville Pepper, where we meet the team behind Piment d’Ville Basque Red Chili Powder (espelette pepper).

I love all types of peppers, so I was really curious to see what I could create with the piment d’ville espelette pepper. I found out that it makes a delicious French dressing (American style), and since I love salads and have an abundance of fresh garden vegetables, I thought it was the perfect direction for my recipe this week. And since I needed some extra virgin olive oil for the dressing, I was excited to be able to try out some of my new EVOO, too.

This delicious salad dressing is a cross between the American “French” dressing and a French vinaigrette. It’s light and tasty and totally unique. My 13-year-old daughter, who watched me prepare the dressing, was curious about my salad and decided to sneak a bite….which became two and then three bites. She ended up eating more of the salad than I did (but who am I to complain when my daughter loves a salad dressing so much that she can’t get enough of it?).

I don’t make homemade salad dressings often enough. Take my word for it – this dressing is too easy and too delicious to not make it.

Yum

Homemade French Dressing

Ingredients

2 Tbsp white wine vinegar
2 tsp local honey
1 tsp piment d'ville espelette pepper
1 tsp dijon mustard
1 tsp garlic clove, minced
1/2 cup extra virgin olive oil (I used an olive oil from Kalamata, Greece)
1/4 tsp each freshly ground salt and pepper

Instructions

Add all ingredients to a mason jar or salad dressing shaker and shake to combine. Shake immediately before adding to salad.
Drizzle dressing over salad greens and enjoy!

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I loved the fact that my salad tasted like a gourmet restaurant salad, thanks to the addition of the homemade dressing, but it was easy enough to make at home. I added this delicious dressing to a tossed green salad with the following garden ingredients:

spinach
baby kale
romaine lettuce
sliced tomatoes
diced yellow onion
shredded carrots
mushrooms

You could easily add nuts, cheese, or even some grilled chicken to make this salad heartier.

Where do you get inspiration for your recipes?

Follow The Chefs Warehouse

For more information about the Appetite web series and their other specialty ingredients, visit The Chefs Warehouse:

Website: https://intelligentingredients.com
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Delicious Dishes Recipe Party #38 – Fall Comfort Food

Lolli — Tue, 27 Sep 2016 11:00:48 +0000

It is SO good to be back home (for a couple of weeks, at least) but I cannot tell you what a fabulous time I had in California last week. I got to spend one-on-one time with a couple of my favorite people (outside of my family) and I soaked up as much friend time as possible. I’ve got a handful of online friends who feel more like sisters because of the bonds we share. It doesn’t matter how long it’s been since the last time we saw each other face to face. We just get each other. It’s incredibly therapeutic to spend a week with those kinds of people!

When I got back home this weekend, fall had magically appeared in our area. We are enjoying a refreshing break from the heat that we’ve endured for the past few months, and soups and stews and baked goods are sounding good again. I think we picked the ultimate end-of-September recipe theme for this week’s party. And there were SO many delicious comfort foods to choose from last week. Be sure to check out some of our favorites below.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Cooking in Stilettos – Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Italian Pizza Bread from The Bewitchin Kitchen

#2: Copycat Texas Roadhouse Rolls with Cinnamon Honey Spread from Must Have Mom

#3: Homemade Twinkies from Winnish

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Company Chicken Casserole from Clever Housewife (true story…Emily made me this casserole for dinner last week while I was visiting her. It was too perfect not to choose as my favorite this week!)

Lois loved Slow Cooker Hoisin Sliders with Kale Slaw from Girl Carnivore

Brett loved Mini Philly Cheesesteak Sandwiches from TOTS Family

Susan loved Italian Pizza Bread from The Bewitchin Kitchen

Aly loved Easy White Chicken Chili from New South Charm

Keri Lyn loved Steak and Potato Soup from Girl Carnivore

Emily loved Creamy Potato Soup from Grace and Good Eats

Mary loved Veggie Loaded Mac and Cheese from Slap Dash Mom

Follow us along on our NEW Pinterest board. We pin all your amazing recipes!

Now let’s get this party started!

An InLinkz Link-up

Delicious Dishes Recipe Party #32 – Easy Recipes for Back to School

Lolli — Tue, 16 Aug 2016 11:00:23 +0000

I’ve been waiting for this week ALL summer long! I’m finally on my yearly retreat with my mom and feeling the stresses of everyday life just melt away. Ahhh!

Before we get into this week’s Delicious Dishes party, I wanted to ask for some support for one of my sponsor’s sites. Last week, I made the most tasty chicken parmesan meatballs with RAGÚ®…but look at a few of the many incredible recipes they’ve got using their Homestyle pasta sauces. Click the collage below to get a few new dinner or lunch ideas:

And now on to the party! I’m especially excited about this week’s collection of host favorites from last week’s party. We pulled together 8 delicious – and easy – dishes for back to school cooking.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Cooking in Stilettos – Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: https://www.graceandgoodeats.com/25-awesome-breakfasts-for-back-to-school/
#2: https://cincyshopper.com/apple-pie-fries/
#3: https://cookinginstilettos.com/philly-cheesesteak-hot-dogs/

Delicious Dishes Party Favorites from Last Week:

Since most of us have kids heading back to school soon (or already!) we thought it would be fun to collect some of our favorite easy back to school recipes. I am so excited about these recipes!

These are the recipes that the hosts loved the most…

I loved 5 easy back to school dinner ideas from Kids Activities Blog

Lois loved One pan pepperoni pizza pasta from Meatloaf and Melodrama

Brett loved Peanut butter and jelly bars from Everyday Savvy

Susan loved Teddy bear toast lunchbox idea from Grace and Good Eats

Aly loved BBQ meatloaf from Teaspoon of Goodness

Keri Lyn loved Fresh & easy cauliflower tabouli from The Produce Gathering

Emily loved bacon cheddar muffins from How To Nest for Less

Mary loved Fajita hot dogs from Craving

Follow us along on our NEW Pinterest board. We pin all your amazing recipes!

Now let’s get this party started!

An InLinkz Link-up