Blessed with Grace

Tempt My Tummy…Chicken Salad and Lemon Pound Cake

2013-05-20T20:09:24Z

Oh my! It is a very busy time of year and this week is huge! Tomorrow my MOPS (Mother of Preschoolers) group is having our end of year Mother’s Tea. As the hospitality coordinator, I have had lots to take care of and coordinate. Wednesday is my daughter’s last day of school and I am still needing to put together her teacher and teacher’s assistant thank you gifts. Finally, and most important, my daughter has her birthday on Friday. She will be six! That means I am also planning and finalizing details for her birthday on Saturday.

So, I thought I would share two recipes which I am preparing for these events. I have shared both recipes in the past. I will post the links to those recipes.

First, I am making my favorite chicken salad which will be served on croissants at the Tea. My MOPS Steering Team are helping with other delectable treats for our tea. There will be scones, fruit salad, cucumber sandwiches, mini cheese cakes, oreo truffles, and individual fruit pizza along with my chicken salad. My helpers are a great bunch of cooks! Check out this chicken salad with bacon and almonds recipe.

I am also baking the best iced lemon pound cake. I will wrap each cake and give them to Grace’s teacher and teacher aide. I found two cute rectangle shaped baskets perfect to carry and give the pound cakes. So, not only do they get to enjoy the cake, they have an adorable basket to keep. Here is the delicious iced lemon pound cake recipe.

So, what am I serving for Grace’s birthday??? I have to be honest. I am taking the easy way out on that! The kiddos will be enjoying Chic-Fil-A nuggets and a fresh fruit tray and well as a cake I ordered from Walmart. Yep. I cannot do it all. Even if I think I can. Sometimes a momma has to have a little help.

Hope you have a wonderful week and have a great Memorial Day weekend.

Do you have a busy week? Are you preparing for a fun Memorial Day picnic? I can not wait to see what you are cooking up in your kitchen.

Tempt My Tummy…Swiss Steak

2013-05-13T19:47:12Z

As Mother’s Day was yesterday, I was thinking about my mom, how blessed I am to have her, and for the childhood she and my father gave me. So, feeling quite nostalgic, I decided to share a recipe from my childhood. I have not had Swiss Steak in years. I have memories of my mom making it. Today I came across a very simple – four ingredient version and thought it would be a great recipe to share. I do not know about you, but the school year is coming to an end and my schedule is so busy. So, once again, I am looking for quick and easy, and since this one brings back fond childhood memories, I like it even more.

Swiss Steak

2 pounds round steak
1/2 cup flour
1 Tbsp oil
2 cans (14 1/2 oz each) stewed tomatoes

Flour steak and brown in oil. Remove from skillet and drain oil. Pour 1 can of tomatoes in skillet. Place steak on top and pour remaining can of tomatoes on steak. Cover and simmer. Serve with mashed potatoes – at least that is what my mom served with her Swiss steak.

Thanks Mom, for all you have done and continue to do. Thank you for always having a hot meal on the table for our family, and making it look easy. Now, as a mom, I realize how hard it really is – providing a hot home- cooked meal every night. You did it and never complained. Thanks mom. I love you!

Below is a picture of us kids with mom, all ready for church. And yes, my sister and I are identical twins. I am the one on the left.

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Tempt My Tummy Tuesday

2013-05-07T00:21:02Z

There is no recipe this week. Sorry. But, I have the Linky Tool in place so you can link up your recipe and share with the community.

Tempt My Tummy… Easy Cream Cheese Coffee Cake

2013-04-29T01:59:37Z

Welcome to another Tempt My Tummy. I am always inspired and pleased to see you come back, week after week. Thank you for your participation in this community of cooks, sharing your recipes- both new and family favorites.

I am always needing new recipe for brunch or breakfast and this week is no exception. I need a new recipe for and upcoming MOPS meeting. That got me thinking about a recipe I had not made in a while. Today I am sharing that recipe. I first tasted this coffee cake some 10 years ago while staying at a bed and breakfast. I bought the B&B’s cookbook and I have enjoyed trying out their recipes ever since. I hope you will enjoy this one with me. I know my mom’s group will love it, served with a hot cup of coffee and some fresh fruit.

Easy Cream Cheese Coffee Cake

Beat with an electric mixer on medium speed until creamy: 1 stick soft butter, 1 cups sugar, and 8 oz. nonfat cream cheese.
Add: 2 eggs, 1/4 cup milk, and 1/2 tsp vanilla.
Beat until smooth.
Combine 1 3/4 cup flour, 1/4 tsp salt, 1 tsp baking powder, and 1/2 tsp baking soda. Add to cream cheese mixture, beating at low until well-blended.
Spread batter into greased and floured 9×13 pan.
Dollop with: 1/2 cup preserves, such as peach, apricot, raspberry or your favorite. Swirl through preserves with a knife. (My favorite is pineapple preserves.)
Bake at 350 about 30 minutes or until cake pulls from side of pan. Cool slightly on rack.
Sprinkle with powdered sugar.

Serves 12 – 15. (Recipe may be halved.)

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picture:istockphoto.com

Tempt My Tummy…Quick and Easy Pasta Dish

2013-04-22T21:33:20Z

Today I am walking down memory lane. My daughter, Grace, will be six years old next month. I cannot believe she is getting so old. I thought it would be fun to share a recipe she loves and which I first posted for Tempt My Tummy in 2009 when Grace was only 19 months old. Thanks for humoring me as nostalgia tugs at my heart today….

Pasta with Cannellini Beans and Vegetables

Barilla Rotini whole wheat pasta
1 can cannellini beans,rinsed and drained
1 small onion, chopped
1 green bell pepper, chopped
1 clove garlic ,minced
1 can stewed tomatoes
1 cup frozen sugar snap peas
salt and pepper to taste
grated Parmesan

Prepare rotini pasta according to box instructions while you are preparing the rest of your ingredients, below.
In a skillet saute onion, bell pepper, and garlic in olive oil. Next, add the stewed tomatoes, beans, and sugar snap peas. Add salt and pepper to taste.
Once the beans and vegetables have had a chance to simmer, and the pasta is done. Add the pasta and the vegetables together. Stir, then plate. Remember to add some grated Parmesan to your finished dish.

The final test….. Does a 19 month old Gracie like it? YES SHE DOES!
There are so many variations you can do to this recipe. So…. ENJOY!

I cannot end this post without a current picture of my almost six year old.

And to this day, Gracie still loves pasta and all types of beans.

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Tempt My Tummy … Linguine with Clam Sauce

2013-04-14T20:16:32Z

Until recently, I had never had linguine with clam sauce and definitely never tried to cook it. I figured it was a complicated recipe and did not want to bother…. Boy was I wrong!! This is a quick and easy recipe. Do you have a group of people coming over for dinner and not much time to prepare? Or, maybe just dinner for your family, and everyone is hungry and in a hurry…. you need to try this recipe. This linguine with clam sauce recipe takes about 15 minutes – TOTAL! And, to make it even better… my 5 1/2 year old daughter LOVED IT! WOO HOO! This will become a regular at our home. Just add the linguine, and cans of whole baby clams to my pantry staple list…and I will be good to go!

Linguine with Clam Sauce

Ingredients

1 box linguine
1 tablespoon olive oil
1/2 cup chopped shallots
2 to 3 cloves garlic, minced
2 (10-ounce) cans whole baby clams, drain the juice and save for later!!!
1 teaspoon dried oregano
8 ounces clam juice (use from the drained cans of clams)
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine
Salt and pepper
1/4 cup chopped fresh parsley leaves
1/4 cup grated Parmesan or Romano

Directions

Cook linguine according to package directions until al dente.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and dry white wine and bring mixture to a boil. Reduce heat and simmer 5 minutes.
Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.

So easy… I hope you will try it and see you have a new quick and easy recipe to add to your recipe repertoire. Whip this up and serve with a Caesar salad and crunch french bread…. now that is a great meal.

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*picture from istockphoto.com

Tempt My Tummy… Breakfast Anyone?

2013-04-08T16:41:24Z

As I posted last week, we had a house full of guest. It was a wonderful visit. One of the guest was my sister in law’s mother. We call her Nana Janet. Nana Janet is the true hostess and a wonderful cook. It is always nice to travel to her home for a visit. She is the the best cook and hostess! However, she was at my home…. Then Nana Janet asked if she could help with the meal planning and the cooking while visiting. She loves to cook for large numbers and wanted to be a help to me. So, I said “YES, OF COURSE!” She took over planning and preparing several of our meals. How awesome is that? Instead of me cooking for all the company, she wanted to cook! Lucky for us, because she does every meal well! You may remember my reference to Nana Janet, this past fall, when she hosted us and baked the wonderful Quick and Zesty Orange Rolls. Those rolls were incredible and made a great TMTT post.

While visiting, last week, before taking a day trip to the Saint Louis Arch, we had a big breakfast. Nana Janet was in the kitchen preparing the BEST scrambled eggs I have ever had. I had decided to bake my yummy Homemade Butter Dipped Biscuits (If you haven’t seen this recipe, check it out!). Nana Janet made her “gourmet scrambled eggs” to accompany the biscuits and we served up some left over ham from our Easter dinner. Oh it was such a nice breakfast!

So, here is the recipe to these eggceptional eggs. As you will see, they are special and require a few ingredients you may not always keep in your fridge. These are for a special occasion. You need to try them some time.

“Gourmet Scrambled Eggs”

Ingredients:

5 eggs
2 tablespoons half and half
1 twist of cracked black pepper
2 tablespoons mascarpone
1 tablespoon Parmesan, grated

Directions:

Crack all the eggs into a bowl or a large cup. Take a fork and beat the eggs until they’re completely mixed together.
Then add the Half & Half and the pepper and beat some more.
Pour the eggs into the pan and begin to scramble the eggs.
Add the cheeses to the beaten eggs and continue to cook the eggs until scrambled eggs are done.

See the picture below. There were not many eggs remaining after everyone starting filling their plates. Of course, I forgot to get a good picture before everyone started eating. You can also see the biscuits. I had doubled the recipe and what you see in the picture is the second batch of biscuits. They first batch went quickly.

Thank you, Nana Janet, for sharing more yummy goodness with me and my Tempt My Tummy friends.

To the right is myself and Nana Janet. We are inside the pod which was taking us to the top of the Saint Louis Gateway Arch. Do I look happy? I was actually slightly anxious going to the top! I’m just sayin’. Nana Janet, we all love you. Thanks!

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Tempt My Tummy…

2013-04-01T17:02:51Z

Please share your recipes with us. We have tons of family in from out of town for an extended visit. So, I am too busy having fun to stop and post on the blog. Hope you understand.

Temtp My Tummy …. Beef and Tater Tot Casserole

2013-03-25T22:00:11Z

It is simple with minimal ingredients and I love that. I was digging through my freezer today, trying to decide what to cook for dinner. Then I found a bag of frozen tater tots which I totally forgot I had. Perfect. Now dinner is good to go.

Beef and Tater Tot Casserole

2 lbs ground beef
1 can cream of mushroom soup
1 onion, chopped
dash of salt (to taste)
dash of pepper (to taste)
1/2 can water (soup can)
1 bag tater tots

Preheat oven to 350. Salt and pepper ground beef and onions and cook until done. Remove from heat and drain any access grease. Add soup and water. Mix well. Pour into casserole dish; top with tater tots. Bake for 30-45 minutes. If your family likes cheese, top with grated cheese prior to baking.

So easy and a family favorite. Enjoy!

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Tempt My Tummy….Sausage and Potato Soup

2013-03-18T17:59:22Z

I know some of you are experience “spring time”. But, here in the Midwest, IT IS STILL COLD! We had snow flurries, yesterday, while at church. Seriously! So, the food I am still craving and wanting is warm and comforting for a cold night with the family. So, that will explain why I am sharing this sausage and potato soup. If you are past hot soup for a winter’s night, maybe you can bookmark this recipe for next winter. LOL!

Sausage and Potato Soup

1 pound Italian sausage
1 medium yellow onion, chopped
1 Tbsp jarred minced garlic
2 large potatoes, diced
2 – 14 oz cans chicken broth
4 cups water
2 cups kale leaves, chopped
1/2 cup heavy cream

Place sausage, onions, and garlic in a large pot and cook until onions are translucent. Add potatoes, broth, and water. Bring to boil, then reduce heat and simmer 15-20 minutes. Just before serving, stir in kale and heavy cream.

Isn’t that easy? Try serving is with a toasted bread with a crunch. I hope you enjoy.

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