Food Fun Family

Garden-Fresh Cucumber Tomato Salad in Vinaigrette Dressing

Lolli — Mon, 07 Sep 2020 01:57:16 +0000

It’s the time of year when gardens are bursting with fresh tomatoes and cucumbers (and lots of other garden vegetables)! We probably have upwards of 100 tomatoes on the vines in the backyard right now, and my mouth waters just thinking about eating all of those vine-ripened tomatoes. I look forward to this time of year all year long.

Cucumber Tomato Salad is one of my favorite classic garden salad varieties, and this one is made even better with a simple vinaigrette dressing. This recipe is a perfect side-salad size to serve with dinner, but can easily be doubled if you’d like to make a larger salad. I’ve also had very good luck eating this salad the next day. Unlike leafy salads, this stores very well in the fridge!

Do you have a vegetable garden? What are your favorite garden veggies to grow?

Cucumber Tomato Salad in Vinaigrette Dressing

Ingredients:

2 cucumbers
2 medium tomatoes
½ white onion
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon oregano
¼ teaspoon garlic
? teaspoon salt

Directions:

1. Slice cucumbers and cut into quarters. A lot of people prefer to peel the cucumbers first, but this recipe works perfectly fine if you want to leave the peel on.
2. Cut tomatoes into bite sized pieces.
3. Peel onion and cut in half. Set one half aside.
4. Slice the onion half and and cut each slice in half, breaking apart all slices.
5. Add cucumbers, tomatoes and onion to a bowl. Pour in wet ingredients and spices. Toss well.

6. Alternatively, you can prepare the vinaigrette dressing first by mixing wet ingredients and spices, then pouring over cucumber mixture.
7. Chill for an hour, then serve.

You can add more or less of the cucumbers, tomatoes, or onions according to your taste. This salad is very versatile and always a hit!

Yield: 2-4 servings

Garden-Fresh Cucumber Tomato Salad in Vinaigrette Dressing

Prep Time 10 minutes 5 seconds

Total Time 10 minutes 5 seconds

Ingredients

● 2 cucumbers
● 4 roma tomatoes
● ½ white onion
● 1 tablespoon white wine vinegar
● 1 tablespoon olive oil
● 1 teaspoon oregano
● ¼ teaspoon garlic
● ⅛ teaspoon salt

Instructions

Slice cucumbers and cut into quarters. A lot of people prefer to peel the cucumbers first, but this recipe works perfectly fine if you want to leave the peel on.
Cut tomatoes into bite sized pieces.
Peel onion and cut in half. Set one half aside.
Slice the onion half and and cut each slice in half, breaking apart all slices.
Add cucumbers, tomatoes and onion to a bowl. Pour in wet ingredients and spices. Toss well.
Alternatively, you can prepare the vinaigrette dressing first by mixing wet ingredients and spices, then pouring over cucumber mixture.
Chill for an hour, then serve.

Favorite Vegetarian Recipes – Delicious Dishes Recipe Party #142

Lolli — Tue, 20 Nov 2018 12:01:55 +0000

Who else is super excited for Thanksgiving?!

I can’t wait to eat ALL of my favorite Thanksgiving dishes – Seven-Layer Salad, homemade crescent rolls, garlic-herb mashed potatoes, Wonderful, apple pie, chocolate pecan pie, pumpkin pudding cake….

I’m getting anxious just thinking about it. It may be a lot of work, but I can’t wait to start cooking and baking tomorrow!

What are your favorite Thanksgiving dishes?

This week, we decided to feature some delicious vegetarian recipes – good for Thanksgiving or ANY night. Enjoy!

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

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: 25 Thanksgiving Desserts from Crystal and Co.

#2: Nana’s Sweet Potato Cake from Miz Helen’s Country Cottage

#3: Easy Slow Cooker Potato Soup from April Go Lightly

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Roasted Butternut Squash from Live Love Texas

Lois loved Balsamic Roasted New Potatoes from Attachment Mummy

Brett loved Pumpkin Bisque from Marilyn’s Treats

Keri Lyn loved Cranberry Breakfast Smoothie from Our Good Life

Emily loved Roasted Garlic Herb and Parmesan Mashed Potatoes from Sparkle Living Blog

Mary loved Sweet Potato Soup from April Go Lightly

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

Orzo With Pan-Roasted Tomatoes, Lemon and Mozzarella: Sheet Pan Suppers Meatless

Lolli — Sat, 28 Oct 2017 01:30:26 +0000

This recipe and giveaway are brought to you by Workman Publishing and Sheet Pan Suppers Meatless. All thoughts and opinions are my own.

I’m always on the look out for more meatless (or less-meat!) meals for my family, in an effort to be more healthy AND more frugal when it comes to the family dinner. Believe me, feeding a family of 6, in a house full of teens and tweens, is exhausting.

I was thrilled to receive a copy of the brand new Sheet Pan Suppers Meatless by Raquel Pelzel and couldn’t wait to try a recipe or two this past week with my family.

I bookmarked several recipes (they all look SO tasty!) and settled on trying this recipe for orzo with pan-roasted tomatoes, lemon and mozzarella first. I’m excited to be able to share the recipe with you (be sure to scroll down below the recipe to enter the giveaway, too!).

Yum

Orzo With Pan-Roasted Tomatoes, Lemon and Mozzarella: Sheet Pan Suppers Meatless

Ingredients

1 lb cherry tomatoes, halved
1 medium-size lemon, thinly sliced into rounds, seeds removed
3 garlic cloves, very thinly sliced
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
1/3 cup extra-virgin olive oil
1/3 cup dry vermouth or dry white wine
1 box (16 oz) orzo pasta
3 3/4 cups boiling water
1/4 cup fresh basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
6 oz fresh mozzarella cheese, roughly torn by hand
1/4 cup finely grated Parmesan cheese (freshly grated)

Instructions

Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400° F.
Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine. Carefully turn the tomato mixture onto the heated sheet pan, spread it in an even layer, and and for 10 minutes.
Remove the sheet pan from the oven and stir the vermouth into the tomato mixture. With a silicone spatula, press down on the tomatoes and lemon slices to extract their juices. Stir in the orzo.
Pull the oven rack out partway and set the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly. Wearing oven mitts, cover the sheet pan with aluminum foil, crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
Uncover the pan, add the remaining 1 tsp salt, stir the orzo, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, 5 minutes more.
Preheat the broiler to high. Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmesan cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes (watch the cheese closely, as broiler intensities vary!). Remove from the oven and let stand for a few minutes. Sprinkle the remaining basil over the top just before serving.

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ABOUT SHEET PAN SUPPERS MEATLESS

By Raquel Pelzel
In Stores October 3rd, 2017

Sheet Pan Suppers Meatless is the follow-up book to Sheet Pan Suppers (Amazon affiliate link), and is completely vegetarian.

The magic of Sheet Pan Suppers is back, bringing its inspired one-pan approach to vegetarians, flexitarians, vegans, those following a gluten-free diet, and everyone who’s interested in adding delicious, meatless meals to their repertoire.

Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques—roasting, baking, or broiling—that intensify flavors, resulting in vegetable-forward cooking that has never tasted so good.

And never has cooking on a sheet pan been so creative. Here’s how to cook pasta in a sheet pan—like No-Boil Mac and Cheese or Orzo with Pan-Roasted Tomatoes, Lemon, and Mozzarella. How to cook soups, salads, and stews in a sheet pan—including Roasted Tomato Gazpacho with Toasty Croutons, Chickpea and Squash Stew with Crispy Tofu, and Sweet Potato, Arugula, and Pecan Salad. Plus here’s how to make chips (Sesame-Miso Kale Chips), pizzas, pot pies, vegetable braises, risottos, polenta, granola. And desserts, of course, from a Pear Galette to Dulce de Leche Pumpkin Squares to an incredible vegan Sticky Toffee Pudding.

Amazingly convenient, amazingly versatile, amazingly tasty, Sheet Pan Suppers Meatless reinvents plant-based cooking, making it easy for everyone to put vegetables front and center at the family meal.

ABOUT RAQUEL PELZEL

Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

Win a Sheet Pan Suppers Meatless Prize Pack!

One (1) winner receives:
• a copy of Sheet Pan Suppers Meatless
• plus a Sur La Table sheet pan and a KateSpade cookbook oven mitt.

Open to US addresses only.
Prizing and samples provided by Workman Publishing.

Entry -Form

Connect with Sheet Pan Suppers Meatless

Hashtag: #SheetPanSuppersMeatless
Follow WorkmanPub on Twitter and Instagram
Like Workman Publishing on Facebook
Get it on Amazon (affiliate link)

Baked Asparagus Fries

Lolli — Mon, 28 Nov 2016 12:01:31 +0000

I grew up eating asparagus – it was one of the vegetables we grew in our garden while I was a kid – and I’ve always loved it. But I have to admit that I’ve never been very adventurous when it comes to cooking asparagus. Steamed or pan fried or tossed in some pasta. That’s about it. I decided that I needed to find a new way to dress up my asparagus (and maybe make it a little more appealing to my kids who aren’t always fans of cooked green things…). Since I know that they love fries (and just about anything breaded) I was curious how they’d enjoy breaded asparagus “fries.”

I grabbed some Kikkoman Panko Bread Crumbs from my pantry. Seriously, I always have Kikkoman Panko Bread Crumbs on hand. Once I tried them over traditional bread crumbs, I couldn’t go back. They’re the perfect place to start for any breaded dish like this one.

Did you know that Kikkoman Panko Bread Crumbs are made from specially baked, crustless bread? Panko bread crumbs are larger, crispier, and lighter, so they coat foods better and keep them crispier longer, whether you’re baking or frying. And since Kikkoman Bread Crumbs are unseasoned, you can even use them in sweet recipes.

I love using Kikkoman Bread Crumbs whenever I make our family-favorite baked chicken nuggets. I make Asian food at home frequently, and so I’m not only using Kikkoman Panko Bread Crumbs regularly, but I’ve always got Kikkoman Soy Sauce and Teriyaki Marinade on hand in the refrigerator. There’s no other brand I trust more for bringing delicious Asian flavors to our dinner table!

Ready to see how easy it was to make these delicious baked asparagus fries? This vegetable side dish would be a perfect addition to this year’s holiday meal, don’t you think?

Baked Asparagus Fries

Ingredients:

1 lb asparagus spears
1 cup Kikkoman Panko Bread Crumbs
½ cup grated Parmesan cheese
1 tsp garlic salt
1 tsp Italian seasoning
¼ tsp freshly ground pepper
¾ cups all-purpose flour, divided
2 large eggs, lightly beaten

Directions:

Preheat oven to 425°F. Cover a baking sheet with parchment paper.
In a wide, shallow bowl combine panko, parmesan cheese, ¼ cup flour, Italian seasoning, garlic salt, and pepper.
Add remaining ½ cup flour to another wide bowl, and add eggs to a third bowl.
Dredge each asparagus spear in flour, then dip in eggs, then roll in panko mixture; press to coat.
Place asparagus in a single row on the baking sheet with parchment paper. Bake for 10-12 minutes at 425°F, or until panko is golden brown and crispy.

Want more recipes like this using Kikkoman Panko Bread Crumbs and Kikkoman sauces? Check out some delicious recipes on the Kikkoman site here.

Connect with Kikkoman:

Enjoy The Flavor Sweepstakes

What’s your favorite holiday vegetable recipe? Tell me in the comments for a chance to win a $100 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 BlogHer via the sweeps@blogher 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 11/28/16 – 12/31/16

Be sure to visit the Kikkoman Brand Page on BlogHer.com where you can read other bloggers’ posts!

Pressure Cooker Canned Carrots

Jody — Fri, 29 Jul 2016 15:45:04 +0000

Have you ever tried pressure cooker canned carrots? Do you grow carrots in your garden? Take advantage of summer and fall produce and preserve carrots for the rest of the year! You are going to love this recipe for canning your own carrots in the pressure cooker. So easy and so satisfying!

Canning and cooking in my pressure cooker has become my new ~~obsession~~ hobby. The ease and satisfaction of canning your own food is a heady experience so I am using it quite regularly. I prefer to can in the pressure cooker, especially when I’m canning carrots. Since carrots are a low-acid vegetable, this means that to be safely canned they need to be processed in a pressure cooker rather than a water bath. Having an electric pressure cooker really makes the job easier and I feel safe using it as well.

What’s even better is that my pressure cooker not only helps me can vegetables, but I can cook delicious and easy meals for my family. I love having such a versatile appliance in my kitchen.

Here is what you need and how to can carrots in your pressure cooker:

Yum

Pressure Cooker Canned Carrots

Ingredients

3 ½ lbs. carrots
2 tsp. coarse sea salt
water
Pressure Cooker
Pint jars
Jar lifter

Instructions

Wash carrots well; peel, and cut of tops. To serve them a little differently I like to slice them lengthwise, they look so pretty on the plate!
Cut carrots in half lengthwise, and then quarter - you do not want them too small or they will be mush once cooked.
Cut in half horizontally so that they are shorter than the jar.
Be sure to sterilize your jars before use, the simplest way to do that is to place lids, jars, and rings in a large pot of boiling water and remove when ready to fill.
Pack carrots tightly into jar and pour hot water over them, leaving 1” of head space. You can either boil it in a pot on the stove or use the near boiling water from your coffee pot (this is what I do).
Add ½ tsp. salt to each jar.
Place lid and ring securely on top.
Place jars in pressure cooker according to your model's instructions; mine says to place them in and cover ¼ of the way with water.
Process your carrots for 25 minutes. My cooker has a button for canning and automatically sets the pounds of pressure; check your manual for instructions.
Remove jars from pressure cooker and allow them to cool. You should hear each jar make a popping sound indicating that they have sealed properly.
Store your carrots in a cool, dry place.

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As written, this recipe makes approximately 4 pint jars.

Enjoy!

I recommend these products for canning (Amazon affiliate links used):

Pressure cooker for canning (this is the one I have)
Pint-sized Mason jars plus new lids
Jar lifter

Magnus Chase’s Favorite Falafel Recipe

Lolli — Wed, 18 Nov 2015 21:17:09 +0000

This recipe for Magnus Chase’s favorite falafel is brought to you as part of my Percy Pack Ambassadorship (which sadly, is coming to an end). Promotional products have been received in exchange for my participation. All thoughts and opinions are my own. Note: affiliate codes used within post.

I recently finished reading Magnus Chase and the Gods of Asgard: The Sword of Summer – the latest book from Rick Riordan (author of the Percy Jackson series and more). I am dying to read the next installment about Magnus Chase, but the next book, The Hammer of Thor, doesn’t come out until next October. Sob! While I was reading The Sword of Summer, I developed quite the craving for falafel, since falafel is Magnus Chase’s favorite food to eat. After making this recipe, I can see why. I could not stop eating it!

ABOUT MAGNUS CHASE AND THE GODS OF ASGARD: THE SWORD OF SUMMER

Magnus Chase has always been a troubled kid. Since his mother’s mysterious death, he’s lived alone on the streets of Boston, surviving by his wits, keeping one step ahead of the police and the truant officers. One day, he’s tracked down by an uncle he’s never met—a man his mother claimed was dangerous. His uncle tells him an impossible secret: Magnus is the son of a Norse god. The Viking myths are true. The gods of Asgard are preparing for war. Trolls, giants, and worse monsters are stirring for doomsday. To prevent Ragnarök, Magnus must search the Nine Worlds for a weapon that has been lost for thousands of years. When an attack by fire giants forces him to choose between his own safety and the lives of hundreds of innocents, Magnus makes a fatal decision. Sometimes, the only way to start a new life is to die . . .

While Magnus is living on the streets, he develops a taste for falafel (maybe because there’s a kind street vendor willing to feed him falafel). Falafel may seem like a strange dish for the son of a Norse god to take a liking to…but after you try this recipe, there will be no question in your mind.

It’s that good!

Magnus Chase’s Favorite Falafel Recipe

Yum

Magnus Chase's Favorite Falafel Recipe

Ingredients

1 cup dried chickpeas (or 2 cans of chickpeas, drained, rinsed, and patted dry)
1 cup diced onion
1/4 cup chopped fresh cilantro
2 teaspoons dried parsley
1 to 2 teaspoons cumin
1 teaspoon salt
1 teaspoon red pepper flakes
3-4 cloves garlic, minced
1 teaspoon baking powder
5 tablespoons flour
2 tablespoons panko bread crumbs
Vegetable oil for frying

Instructions

Soak dry chickepeas overnight (8-12 hours) in a large bowl with enough cold water to cover them by about 2 inches. I added salt to the water.
Drain chickpeas. Place chickpeas, diced onion, and spices in a blender or food processor (I use my Ninja blender) and pulse until blended (it's ok for the mixture to be a little chunky and not finely pureed).
Mix in baking powder, flour, and panko until you can form the mixture into balls. You can add a little bit of additional flour if needed.
Heat oil (enough to cover your falafel balls) in a medium pot. Form mixture into balls using a cookie scoop and press with your hands til the balls are packed well. Drop balls into hot oil. I recommend dropping one test falafel ball into the oil until you've got the right temperature.
Cook falafel balls in oil, flipping once, for about 3-4 minutes, until lightly browned and crispy.
Serve with dill yogurt sauce.

Notes

To make a simple dill yogurt dipping sauce, combine one 5.3 ounce carton of plain Greek yogurt with 1/2 teaspoon dried dill weed, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper and 1 tablespoon lemon juice. Stir and serve with falafel.

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And now for some process pictures. I don’t fry foods very often, but these were totally worth it! I may or may not have justified frying because the ingredients were so healthy…and vegetarian! Ha!

15 Delicious Vegetarian Thanksgiving Recipes

Lolli — Thu, 12 Nov 2015 02:31:47 +0000

Have I mentioned my love for Thanksgiving foods enough recently? It’s true. I adore the traditional flavors of the holidays. And while I do enjoy a Thanksgiving turkey, I know that many of my friends and family prefer vegetarian dishes, and so I love finding lots of options that everyone can enjoy – the vegetarians and the meat-lovers alike.

Here is just a sampling of the meatless recipes that stood out to me in last week’s Vegetarian Thanksgiving Recipes Fresh Flavors Swap linky party (check out that link for even more vegetarian dishes to try!). There are so many amazing meat-free choices out there…so even when we are serving the holiday bird, I like to serve up plenty of meatless options to round out the Thanksgiving table.

15 Delicious Vegetarian Recipes for Thanksgiving and Beyond

Pan Seared Brussels Sprout Salad by This Mama Loves
Cheesy Broccoli Quinoa by This Mama Loves
Apple Cider Roasted Sweet Potatoes by This Mama Loves
Upgraded Green Bean Casserole by Homemaking Hacks
Butternut Squash Au Gratin by Homemaking Hacks
Slow Roasted Sweet Potatoes by Apron Free Cooking
Grain-Free Gluten-Free Pumpkin Pie Cupcakes by Crazy Adventures in Parenting
Spinach Balls by Crazy Adventures in Parenting
Vegetable Risotto by Just Short of Crazy
Vegan Meatballs by Just Short of Crazy
Easy Crock Pot Cranberry Sauce by Raising Wasians
Portabella Stuffed Sweet Potatoes by Back to Her Roots
Brie and Chive Biscuits by The Gracious Wife
Tortilla Roll-Ups by Food Fun Family
Creamy Garlic Pasta by Food Fun Family

And don’t forget the Fresh Flavors Swap hosts’ new recipes for this week’s theme…I cooked up some delicious make-ahead mashed potatoes (time-saving AND yummy!) and Laura at Celebrate Woman Today made some Nutty Squares that sound simply amazing!

What are your favorite vegetarian dishes to serve during the holidays?

Note: Unfortunately, this is my last Fresh Flavors Swap post. Yes, it was a short run, but I decided that it was not good timing for me to undertake a project like this. I will still be bringing lots of recipes and round ups, so don’t fear….there’s plenty of deliciousness in store. Just not the Fresh Flavors Swap. Thank you to everyone who linked up and shared and partied with me!

Vegetarian Thanksgiving Dishes {Fresh Flavors Swap} #FlavorsSwap

Lolli — Fri, 06 Nov 2015 06:00:51 +0000

I had So. Much. Fun. browsing through the delicious Thanksgiving recipes that you guys shared on last week’s Fresh Flavors Swap. My mouth was seriously watering and I was mentally scheming how I could fit a few extra recipes in to our traditional Thanksgiving line up. Many of those recipes that were shared would fit with this week’s vegetarian Thanksgiving theme as well. I can’t wait to see what else you guys have up your sleeves!

What is Fresh Flavors Swap? Laura at Celebrate Woman Today and I are joining forces to bring you a fantastic new recipe link up. We post a new themed linky party each Friday and leave the linky open for 2 weeks to give people plenty of time to link up. You can see all of the upcoming recipe themes here. Next week’s theme is Vegetarian Thanksgiving dishes.

Got recipes? We’d LOVE for you to link them up each week! It’s totally fine to add older recipes (as many as fit the theme!), but we’d also love for you to join us in trying new flavors and combinations and sharing what you’ve come up with each week.

This week’s party is featuring VEGETARIAN THANKSGIVING-inspired recipes – from the traditional dishes you’ve been making for years to the new discoveries you can’t wait to share. There is SO much we can do with this theme!

Have you seen what your hosts, Laura and I, cooked up this week? Click on the images below to see our vegetarian Thanksgiving-themed recipes. I had to share my favorite mashed potatoes recipe (because what is Thanksgiving without mashed potatoes? Even better, these mashed potatoes can be made ahead and heated before eating.

Vegetarian Thanksgiving Recipes LINKY PARTY! #FlavorsSwap

Add your unique recipes to this week’s FRESH FLAVORS SWAP linky, and we will feature a few of our favorite meatless Thanksgiving recipes in a roundup next week! Be sure to check back to see if your recipe was featured!

We can’t wait to see this linky party grow – so feel free to tag your friends and let them know to join us here each weekend! And tag your recipes with #FlavorsSwap on Twitter so we can retweet your posts!

How to Join the Fresh Flavors Swap:

Follow the party hosts on –
- Twitter [@1momof5 and @DiscoverSelf]
- Pinterest [Lolli @ Better in Bulk and Celebrate Woman]
- Facebook [Better in Bulk and Celebrate Woman Today]
- Instagram [1momof5 and CelebrateWoman]
You can also follow the Fresh Flavors Swap Pinterest Board, where we’ll feature recipes from the linky party!
Visit a few of the other recipes linked up below – feel free to comment and share posts!
By linking your recipes below, you are giving us permission to post a photo from your post with a link back to your recipe.

Looking for the upcoming Fresh Flavors Swap themes? We’ve got you covered!

An InLinkz Link-up

Would you like to get a reminder each week for when the Fresh Flavors Swap linky goes live? I’ll send out a quick and simple newsletter with a link to the party and a reminder of the theme. Sign up HERE if you’d like to be added to the list!

Grab the Fresh FLAVORS Swap button for your blog!

Make-Ahead Garlic Herb Mashed Potatoes

Lolli — Wed, 04 Nov 2015 19:42:09 +0000

Thanksgiving simply wouldn’t be Thanksgiving without a big batch of mashed potatoes. And these mashed potatoes were the best mashed potatoes I have ever made (rivaling the best restaurant mashed potatoes, if I do say so myself).

Note: affiliate links used within this post.

I was so pleased with how well these glorious garlic herb mashed potatoes turned out, and what’s better is that they can easily be made ahead and heated whenever you need to serve them. One of my biggest challenges on Thanksgiving (and other holidays where I’m preparing a large meal for many…wait. That sounds like a typical night at our house!) is that I have to make too many things at once. I love finding recipes that can be made ahead and then made ready when we’re ready to eat.

Of course, this mashed potatoes recipe is perfectly suited to eating right away, but if you do need some extra time (whether you’re making them in the morning and keeping them warm in the crock pot or making them the day before and heating from cold before the big meal) these potatoes are perfect for heating and serving later!

If your potatoes get a little dried out after being in the fridge, just add a little bit of milk.

Yum

Make-Ahead Garlic Herb Mashed Potatoes

Ingredients

3 pounds of red potatoes
4 tablespoons butter
1 Tablespoon minced garlic (or more or less to your taste)
4 ounces cream cheese
1/4 cup sour cream
1/4 teaspoon dried rosemary
1/4 teaspoon thyme
1/4 teaspoon pepper
1 teaspoon salt

Instructions

Boil water in a large stock pot.
Wash potatoes but leave skins on. Cut potatoes into bite-sized chunks and add to boiling water. Boil for 5-10 minutes, or until potatoes are fork-tender.
Drain potatoes; add to a large mixing bowl or crock pot.
Add all other ingredients to hot, dry potatoes. Using a potato masher, mash and mix everything together.
At this point, you can serve the mashed potatoes immediately, leave them in the crock pot on low or warm until ready to serve or cover tightly and refrigerate for several hours/overnight. Before serving, add cold mashed potatoes to the crock pot and heat on low til warmed through.

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https://foodfunfamily.com/make-ahead-mashed-potatoes/

I added some delicious pan gravy to these potatoes, along with a side of carrots cooked in my cast iron skillet. My mouth and tummy were very, very happy!

Baked Bean-Topped Veggie Burgers

Lolli — Wed, 27 May 2015 23:40:20 +0000

This is a sponsored post written by me on behalf of BUBBA Burger. All opinions are 100% mine.

I think my family is like many others: we would love to find ways to make our meals more healthy. A little less meat. A lot more veggies and fruits.

With Memorial Day behind us, we’ve officially entered BBQ season, so I thought it would be fun to mix up burger night with a BUBBA Veggie Burger.

BUBBA Veggie Burgers are not your average veggie burger (you know the typical “what is this made out of” veggie burger? THIS is not that kind of burger!). BUBBA Veggie Burgers are made from ALL VEGETABLES and black beans that you can see and taste. Plus, BUBBA Veggie Burgers have these added benefits:

No GMO’s
All natural
Excellent source of vitamin A & C
Gluten free
Vegan friendly
Low fat
Cholesterol free
No Saturated Fat
Multigrain
Good Source Of Dietary Fiber
2.5 grams of fat
Four (4) 3 oz. burgers per box
Frozen for your convenience – no thawing

But best of all, they taste amazing!

I decided to put a spin on our veggie burgers this past week and add a typical BBQ side dish right onto the burger. It was delicious!

Baked Bean-Topped Veggie Burgers

Ingredients:

4 3-ounce BUBBA Veggie Burgers
1 can baked beans
Barbecue sauce
Feta cheese
Hamburger buns

Instructions:

Heat BUBBA Veggie Burgers on a medium-high grill.
In a small saucepan, heat baked beans.
To prepare burgers, place a veggie burger on a bun, top with feta cheese and a scoop of baked beans. Drizzle BBQ sauce on bun.

These baked bean-topped veggie burgers were filling and full of flavor. I loved that I could SEE and taste all of the vegetables inside the veggie burgers. They were colorful in both looks AND taste! I can’t wait to have them again. I’m thinking next time I’ll top with avocado and chipotle sauce…

How would you top your BUBBA Veggie Burgers?

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