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Wordless Wednesday W/ Linky

noreply@blogger.com (Anonymous) — Tue, 22 Oct 2013 15:25:00 +0000

Spinach Lasagna - Popeye and Garfield Approved!

noreply@blogger.com (Anonymous) — Mon, 21 Oct 2013 19:40:00 +0000

Here's another delicious lasagna recipe that your family will love. It's filling and full of flavor. Check out a previous recipe for Lasagna with a Twist here.

Ingredients:

16 oz ricotta cheese
20 oz fresh spinach, finely chopped
1 cup parmesan cheese, shredded
1 lb provalone and mozzarella cheese mix, shredded (or cheese of your choice)
2 x 14 oz cans tomato sauce
1 box no-boil lasagna
1 egg, lightly beaten
2 garlic cloves, minced
salt
ground black pepper

Directions:

Preheat oven to 350 F.
Put the ricotta, spinach, half of the parmesan, the garlic, and the egg in a large bowl and season with salt and pepper. Mix very well until everything is combined.
Cover 9x13 inch baking dish with a thin layer of the tomato sauce.
Put lasagna noodles over sauce and layer with 1/4 of the remaining tomato sauce, spread evenly to the edges, then 1/3 of the spinach mixture, and 1/4 of the mozzarella.
Make 2 more layers and top with remaining noodles tomato sauce and mozzarella.
Sprinkle the remaining parmesan cheese on top.
Cover with foil and bake for about 40 min, then uncover and bake for another 20 min.
Let it cool a little, and enjoy!

Wordless Wednesday W/ Linky

noreply@blogger.com (Anonymous) — Tue, 15 Oct 2013 14:31:00 +0000

Wordless Wednesday - Philadelphia City Hall - W/ Linky

noreply@blogger.com (Anonymous) — Tue, 08 Oct 2013 14:48:00 +0000

Green Beans With Yogurt Sauce

noreply@blogger.com (Anonymous) — Tue, 08 Oct 2013 00:07:00 +0000

Ingredients:

1 lb green beans, ends trimmed and cut in half
1 lb plain yogurt
3 tbsp butter
1 tbsp olive oil
1/2 lemon, juiced
5 cloves garlic, minced
salt
pepper

Directions:

Bring a pot of water, well salted, to a boil. Drop in the green beans and boil for 5 min. After done run under cold water to cool down.
In a skillet melt butter and olive oil and saute half of the garlic for about 2-3 min.
Add green beans and fry for another 5 min.
For the sauce- mix yogurt and rest of garlic until smooth. Add juice from half a lemon and mix in well.
Serve while hot with sauce on top. Garnish with black pepper if desired.
Enjoy!

Wordless Wednesday Skyline - W/ Linky

noreply@blogger.com (Anonymous) — Tue, 01 Oct 2013 16:00:00 +0000

Quick and Easy Cyprus Style Lentil Stew

noreply@blogger.com (Anonymous) — Mon, 30 Sep 2013 15:55:00 +0000

We're in the season of stews and soups now, and this Cyprus Style Lentil Stew will really hit the spot! With potatoes, lentils, and rice, you get a really filling dish that is packed with flavor. It is perfect for those chilly fall days when you want something easy and hearty to hit the spot.

Ingredients:

1/2 lb lentils
2-3 medium potatoes, chopped on squares
3.5 oz white rice
1 onion, chopped
6 oz can black olives
juice from half a lemon
salt & pepper to taste
vegetable oil

Directions:

Fill large pot with water and add lentils, rice and potatoes. Bring to a boil and boil for about 20 min.
Fry the onion for a couple of minutes and add to pot with the lemon juice, salt and pepper.
Boil for another 20-30 min.
Serve with black olives and add more lemon juice if desired.

PS: Adjust the water amounts depending how thick you want it.

Wordless Wednesday - Rila Monastery - W/ Linky

noreply@blogger.com (Anonymous) — Tue, 24 Sep 2013 16:12:00 +0000

Vegetarian Stuffed Peppers

noreply@blogger.com (Anonymous) — Mon, 23 Sep 2013 20:24:00 +0000

Ingredients:

1 cup jasmine rice
8 green peppers (medium sized)
2 small carrots, shredded
1 onion, chopped
2 teaspoons savory spice
1 teaspoon black pepper
3 tablespoons vegetable oil
1 teaspoon salt
3 cups of water

Directions:

Heat oil in a pan and stir in chopped onion and shredded carrot. Fry for about 2 min and add the rice.
As soon as the rice becomes translucent add all the spices, stir well and remove from heat.
Stuff the peppers, but don't over stuff. The mixture should be enough for all the peppers so divide it evenly.
Place the peppers close together without space in between in a baking dish, put in the oven at 375 F and bake until rice is tender and ready.
Enjoy with some sour cream on the side, or as-is!

Wordless Wednesday - Feels Like Fall - W/ Linky

noreply@blogger.com (Anonymous) — Tue, 17 Sep 2013 16:46:00 +0000

Fresh & Simple Green Salad With Apple

noreply@blogger.com (Anonymous) — Mon, 16 Sep 2013 15:09:00 +0000

This simple salad came about as a result of just tossing together some ingredients that we had on hand. It turned out to be delicious! It consists of chopped romaine lettuce, diced apples, chopped cubanelle peppers, and taco blend shredded cheese. For the dressing, simply douse with olive oil, balsamic vinegar, and some salt to taste. Quick, easy, and a real hit!

Wordless Wednesday - A Day At The Fair - W/ Linky

noreply@blogger.com (Anonymous) — Tue, 10 Sep 2013 17:10:00 +0000

Baked BBQ Chicken Drumsticks

noreply@blogger.com (Anonymous) — Mon, 09 Sep 2013 21:47:00 +0000

These baked BBQ chicken drumsticks are perfect for game nights. Just prepare them a day in advance and allow the chicken to soak up all of the delicious barbecue flavors. Serve them with warm buttery mashed potatoes for a winning meal!

Ingredients:

10 chicken drumsticks, about 2 pounds
2 cups honey flavored barbecue sauce (or any sauce of your choice)
2 tbsp brown sugar
1 1/2 tbsp cider vinegar
butter
salt
black pepper

Directions:

In a bowl mix 1 cup of the barbecue sauce with brown sugar, vinegar, salt, and pepper.
Put chicken in a large ziploc bag and add the sauce. Press out as much of the air as you can and seal the bag. Distribute the sauce evenly over the drumsticks and refrigerate for at least 4-6 hours (best is overnight).
Preheat oven to 400 F. Line a baking sheet with aluminum foil and grease with butter. Place chicken on cooking sheet, then pour the other 1 cup of barbecue sauce over the drumsticks.
Put in the oven to bake for about an hour.
Enjoy them hot over some mashed potatoes!

Wordless Wednesday - Last Days Of Summer - W/ Linky

noreply@blogger.com (Anonymous) — Tue, 03 Sep 2013 15:49:00 +0000

Please "like" our Facebook page before linking up by clicking here, and have a great week!

Hearty White Bean Chicken Chili

noreply@blogger.com (Anonymous) — Fri, 30 Aug 2013 17:49:00 +0000

With fall right around the corner, it's time to start thinking of all of the hearty dishes that will warm us up on those crispy cool days. Nothing says warm and hearty like a good bowl of chili, and this white bean chicken chili offers a twist on a classic.

You can prepare this in a slow cooker and come home to a great aroma and a filling meal, or you can whip it up just before dinner. It's also a perfect crowd pleaser for game days! You could use canned beans and store-ready rotisserie chicken, as well. White bean chicken chili is one easy and filling dish.

Ingredients:

1 1/2 lb chicken breast
1 medium/large onion, diced
1 lb white beans
2 cans corn, drained
2 x 4 oz cans chilis of your choice
1 teaspoon cumin
1 teaspoon oregano
2 cubes of chicken broth
salt
pepper
vegetable oil
1 lime, juiced

Directions:

Prepare beans as directed on package. Just make sure you don't cook them all the way, leave a little bit under cooked.
Fill a pot with cold water and place chicken breasts in. Bring to boil and boil for about 20-25 min, until chicken is ready. When it starts boiling, add the 2 cubes of chicken broth.
Once the chicken is ready, shred it on pieces. Don't discard the chicken broth yet.
In a large pot, saute onion until it becomes translucent.
Add the shredded chicken, beans, corn, chilis, cumin, and oregano.Stir well and add 32 oz of the chicken broth that was left.
Bring to boil and let it simmer for about 25 min. Add salt, pepper, and fresh lime juice. Leave it for another 5-10 min to simmer.
Serve with shredded cheddar cheese on top and enjoy!

Wordless Wednesday Summer Night Sky - W/ Linky

noreply@blogger.com (Anonymous) — Tue, 27 Aug 2013 16:00:00 +0000

Easy Chicken With Rice

noreply@blogger.com (Anonymous) — Sun, 25 Aug 2013 20:30:00 +0000

Ingredients:

1 lb chicken breasts, cubed
2 cups jasmine rice
2 carrots, chopped
1 medium onion, chopped
cumin
salt
pepper
vegetable oil

Directions:

Heat oil and saute chicken for a few minutes. Remove chicken from pan.
Put chopped onion and carrots into pan, saute for about 5 min. Meanwhile, rinse rice with cold water.
Drain rice and add to veggies in pan. Fry until rice becomes translucent.
Preheat oven to 375 F. Pour rice, veggies, and chicken into a glass baking dish. Add salt, pepper and cumin to taste. Add 3 cups of water and bake in the oven for 50-60 min.
Serve warm and enjoy!

Wordless Wednesday W/ Linky

noreply@blogger.com (Anonymous) — Wed, 21 Aug 2013 19:29:00 +0000

Pork with Paprika and Sauerkraut

noreply@blogger.com (Anonymous) — Mon, 19 Aug 2013 23:26:00 +0000

Ingredients:

3x16 oz cans of sauerkraut - not drained
1 lb pork chops - chopped into small squares
1 medium onion - minced
3 cloves garlic - chopped
1/2 cup applesauce
2 teaspoons paprika
salt
pepper
vegetable oil

Directions:

In a large saute pan (you can use a wok) heat oil and saute pork until done. Add onion and garlic and mix in with pork.
Add sauerkraut and applesauce and mix everything together. Add salt, pepper and paprika and mix well.
Preheat oven to 375 F. Pour everything in a baking dish and put in oven for 45-60 min. Stir midway.

Easy Brunch- Scrambled "Omelette"

noreply@blogger.com (Anonymous) — Fri, 16 Aug 2013 17:14:00 +0000

Scrambled Eggs, My Way

Ingredients:

5 eggs, beaten
1 medium onion-chopped
1 green pepper-chopped
6 oz smoked ham (for extra flavor) cut into small pieces
1 big tablespoon butter
salt
pepper

Directions:

Melt butter in a saute pan. Add the chopped veggies (onion & green pepper) and ham. Saute until ham is nicely browned.
Crack the eggs in a bowl and beat with a bit of milk.
Pour eggs on top and mix everything together until eggs are fully cooked. Add salt and pepper if desired or any other spice you like.
Serve while hot!

Wordless Wednesday Wonderland W/ Linky

noreply@blogger.com (Anonymous) — Tue, 13 Aug 2013 23:00:00 +0000

Wordless Wednesday Macaroni W/ Linky

noreply@blogger.com (Anonymous) — Tue, 06 Aug 2013 21:26:00 +0000

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Hearty Lentil and Potato Stew

noreply@blogger.com (Anonymous) — Sat, 03 Aug 2013 02:09:00 +0000

Hearty Lentil and Potato Stew

Ingredients:

1 lb brown lentils
4 potatoes - cubed
2-3 carrots - chopped
1 onion - chopped
5 cloves garlic - roughly chopped
3 tbsp tomato puree
vegetable oil
salt
ground black pepper
paprika
2 teaspoons savory

Directions:

In a large saucepan, put the lentils to boil with 5-6 cups of water (depending on how thick you want it at the end). Add 1/2 teaspoon salt and a little oil. Once it starts boiling add the peeled and cubed potatoes to it.
Heat oil in a skillet and saute chopped onion and carrots for about 8-10 min. Then add the tomato puree and the garlic. Mix everything together.
Pour the sauteed veggies into the lentils and potatoes. Add all spices - salt, black pepper, paprika and savory (everything to taste). Mix all together and leave on low until ready (about 15 min).
Enjoy!

Wordless Wednesday - Little Sculptures W/ Linky

noreply@blogger.com (Unknown) — Tue, 30 Jul 2013 23:30:00 +0000

Easy Oven Baked Peas & Potatoes

noreply@blogger.com (Lauren) — Sun, 28 Jul 2013 21:55:00 +0000

Easy Peas & Potatoes

A hearty and filling dish that is not short on flavor! Perfect as a meatless meal, and a great way to get your serving of vegetables.

Ingredients:

2 -15 oz cans sweet peas

2 large potatoes, chopped

2 onions, chopped

2 carrots, diced

2 green bell pepper, diced

2-3 cloves garlic, diced

2-3 teaspoons tomato paste

3 tablespoons vegetable oil

1 teaspoon paprika

1 teaspoon cumin

salt to taste

whole black pepper to taste

Directions:

Heat vegetable oil on the bottom of a large saucepan. Add onion, carrots, green peppers, finely chopped garlic and saute for about 10 min. In a bowl mix the tomato paste with 2 cups cold water.
When vegetables are getting soft add the dissolved tomato paste and all the spices. Bring to boil, add the potatoes and add more water if needed to cover the potatoes. Simmer on low for about 20 min until potatoes are ready.
Add peas to saucepan and leave for another 5 min. Preheat oven to 370F.
Transfer everything into a glass or ceramic baking dish and bake in oven for 15-20 min.
Enjoy!

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