Strawberry Bread

Pints of strawberries were buy one, get one free at the 'Teet this week. Branner LOVES strawberries, so we always have them on hand. Of course, he eats like a bird, so I had to come up with a way to use the extras before they go bad.


Strawberry Bread

1 c fresh strawberries
1 1/2 c + 1 T of all purpose flour (I'm using whole wheat)
1 c white sugar
1 1/2 t ground cinnamon
1/2 t salt
1/2 t baking soda
1/2 c + 2 T vegetable oil (I'm using olive oil)
2 eggs, beaten

Preheat oven to 350 and grease a 9x5 loaf pan. Slice strawberries and place in a medium bowl. Sprinkle lightly with sugar. Combine flour, sugar, cinnamon, salt, baking soda in a large bowl. Mix well. Blend oil and eggs into strawberries. Add strawberry mixture to dry mixture, blending until dry ingredients are just moistened. Bake for 45 minutes. Enjoy!

Sauteed Shrimp and Vegetables

Looking for something simple and delicious? Try this dish! I adapted it from the Southern Living cookbook, Quick Fixes with Mixes, just tweeked some amounts and added a few things. Here's what I came up with:


Sauteed Shrimp and Vegetables

1/8 c butter
1 0.7 oz envelope Italian dressing mix
1 lb peeled and deveined medium-size raw shrimp
1 zucchini, chopped
1 tomato, chopped
several mushrooms, sliced

Melt butter in a large skillet over medium heat. Stir in dressing mix. Add shrimp and vegetables. Cook, stirring constantly until shrimp turn pink.

Crock Pot BBQ Pork

OK, I know this is a lot like another recipe I already have on here, but I have a pork tenderloin thawing, and I want to try this because it's a tad bit different. Super easy, so it's worth a shot!


Crock Pot BBQ Pork

1 3-4 lb shoulder pork roast
1 18 oz bottle BBQ sauce (your choice)
1 12 oz can Coke (or similar cola drink)

Place pork roast in Crock Pot. Pour BBQ sauce and cola over it. Cover with lid and cook on HIGH for 6-7 hours. Enjoy...see? EASY!

Summer Vegetable Couscous

Another one to credit to Sandra Lee! Can't wait to try this with the Moroccan Spiced Chicken tonight! Sure to be good!


Summer Vegetable Couscous

1 T canola oil (I'm using olive oil)
1 6.3 oz box original toasted giant pasta pearls couscous by Casbah
1 t chicken seasoning
2 c chicken broth
1/2 c diced yellow bell pepper
1/2 c diced zucchini
3/4 t salt
1/2 t ground pepper

In a medium saucepan, heat oil over medium heat. Add couscous and chicken seasoning. Mix well. Cook, stirring frequently, for 4 minutes, or until lightly browned. Gradually stir in broth. Add pepper , zucchini, salt and pepper. Bring to a boil. Cover and reduce heat to medium low. Simmer for 12 minutes, or until liquid is absorbed.

Moroccan Spiced Grilled Chicken

While searching for something new and yummy to make tonight, Barry came across this. I won't be marinating for six hours. We'll see how they turn out (should be fine)!


Moroccan Spiced Grilled Chicken

1/2 c plain yogurt
1/2 c chopped fresh cilantro
1 T olive oil
2 cloves garlic, minced
1 1/2 t paprika
1 1/2 t ground cumin
1/2 t salt
1/2 t fresh ground pepper
4 boneless, skinless chicken breasts

Mix marinade ingredients (everything but the chicken) in a medium-sized bowl. Add chicken and coat thoroughly. Cover in plastic wrap and chill in refrigerator overnight. Grill over high heat and cook through; a few minutes on each side. Be careful not to overcook, as it will dry the chicken out.

Scalloped Cabbage

Ok, I know a lot of you are going to think I'm crazy for posting this, but we had cabbage from our produce delivery, and I am always up for a new recipe. This is SO GOOD! Highly recommend it!


Scalloped Cabbage

2 T butter
1 medium head of cabbage, cored and sliced thin
1 large onion, chopped
1 1/2 c milk
4 eggs, lightly beaten
1 c crushed crackers
1 t salt
1/2 t black pepper
1 c shredded cheese

Preheat oven 350. Grease a 9x12 casserole dish. Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, the salt and pepper. Pour into casserole dish, top with remaining cracker crumbs and cheese. Bake for 30 minutes.

Beer Burgers

Still trying out different burger recipes! This one caught my eye because I thought using beer might make the burgers extra moist and yummy! I'll let you know after tonight...

Beer Burgers

1 lb ground beef

1 small onion, finely chopped

3 cloves garlic, minced

1 T Worcestershire sauce

1 t salt

1/4 t black pepper

1/4 c beer

Mix the beef, onion, garlic, Worcestershire, salt and pepper together in a bowl. Mix in beer until absorbed by the meat mixture. Form into patties. Enjoy the remaining beer while your hubby/significant other grills the burgers :)

Chicken Taco Pizza

This is what we're having for dinner tonight, and it smells and looks delicious while it is baking away! Another recipe courtesy of Sandra Lee's Semi-Homemade Magazine...


Chicken Taco Pizza

1 (11 oz) can refrigerated thin pizza crust dough
2/3 c salsa
2 (10 oz) packages refrigerated fully cooked grilled chicken breast strips, chopped (like Tyson's Grilled & Ready--but, I baked 2 chicken breasts instead)
1/2 (1.25) oz packet of taco seasoning mix
3/4 c shredded Monterey Jack
3/4 c shredded Cheddar
1/4 c chopped tomato
3 T sliced green onions

Preheat oven to 400. Unroll dough onto a large nonstick baking sheet. Using hands, press dough out from center to form a 14x9" rectangle. Bake dough for 5 minutes. Spread salsa over partially baked crust, leaving a 1/2" border. In a bowl, combine chicken and taco seasoning mix. Arrange chicken mixture over salsa and sprinkle with cheeses. Bake for 10 minutes. Sprinkle with tomato and green onions. Serve immediatley.

Banana Bread

I am a picky banana eater. I only like mine barely ripe. Brown, spotted bananas? Yuck! Unless...they are in banana bread! So, when I noticed this morning that we had three spotty looking bananas, I decided to make some bread for B's breakfast this week.


Banana Bread

1/2 c margarine, softened
1 c sugar
2 eggs
1 1/2 c mashed banana (3 bananas)
2 c all-purpose whole wheat flour
1 t baking soda

Preheat oven to 350. Grease and flour a 9x5 baking dish. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring until just combined. Pour into prepared pan and bake for about an hour. Enjoy!

Apple Crisp

Due to our produce delivery service, we always have an abundance of apples. So, why not make a delicious apple crisp?!


Apple Crisp

4 apples peeled, cored and chopped
dash of ground cinnamon
dash of ground nutmeg
1/2 c brown sugar
1/2 c all-purpose flour
4 T butter, diced
pinch of salt

Preheat oven to 350. Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes. In a food processor, combine sugar and flour. Add butter and salt and process until mixture resembles a coarse meal. Sprinkle over apples. Bake for 30 minutes.

Mushroom Cheddar Burgers

I got mushrooms in my produce delivery yesterday, and we're having hamburgers tonight, so I decided to throw in some cheddar cheese and make something delicious!


Mushroom Cheddar Burgers

1 lb ground beef
1/2 c shredded cheddar

8 oz mushrooms, finely chopped

1 small onion, finely chopped

1/2 t salt
1/2 t pepper
1/2 t garlic powder

Combine all ingredients, form into 4 patties. Have your husband grill and serve :)

Martha's Lighter Eggplant Parmesan

Thanks to my produce delivery, I have eggplant. This is normally not something I buy a lot of, so I did a little digging to find the perfect way to prepare it tonight. Martha to the rescue! This was delicious and very easy!


Lighter Eggplant Parmesan--via marthastewart.com

1 large eggplant--2 lbs--sliced 1/2 in thick crosswise
1 T olive oil
salt and pepper
1 c skim milk
3 T all-purpose flour
2 cloves garlic, minced
1 c marinara sauce
1/2 c grated mozzarella
1/3 c grated Parmesan

Preheat oven to 450. Arrange eggplant on two rimmed baking sheets. Brush both sides with olive oil and season with salt and pepper. I also used some garlic powder and red pepper flakes. Bake 20-25 minutes; until golden brown and very tender--turning sides halfway through.

Meanwhile, make the sauce. Off heat, whisk 1/4 milk, flour and garlic into a medium saucepan. Gradually whisk in remaining 3/4 cup of milk and 1/2 cup of marinara sauce. Bring to a boil. Reduce to a simmer and cook about 2-3 minutes until sauce has thickened.

Spread 1/4 cup of marinara sauce into the bottom of a shallow 2 quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup of marinara. Sprinkle with mozzarella and Parmesan. Bake in upper part of oven until brown; about 10-15 minutes.

Strawberry Shortcake

Sorry it's been awhile! I have been away on vacation and super busy since my return. If you read my personal blog, you know I like to make lists of things to do each season. This summer's list can be found here. As you will see, One of my "to-do's" was to make homemade strawberry shortcake. I made this for our July 4th cookout, and not only was it very simple, it was amazingly delicious!


Strawberry Shortcake

1 1/4 c milk, divided
1/4 c reduced fat sour cream
3 T sugar
2 1/4 c Bisquick
1 pkg instant vanilla pudding
1 8 oz tub Cool Whip, thawed and divided
4 c sliced strawberries (I did 2 c strawberries, 1 c blueberries and 1 c raspberries)
1/3 c sugar

Preheat oven to 425. Beat 1/2 cup of the milk, the sour cream and 3 tablespoons of sugar with a wire whisk until well blended. Stir in Bisquick until just moistened. Spread evenly into a 9 inch round cake pan. Bake 12-15 minutes or until top is golden brown. Remove cake from pan and allow to cool on a wire rack. Add remaining 3/4 cup of milk to the dry pudding mix. Beat with a wire whisk until well blended. Stir in half the Cool Whip. Toss berries in 1/3 c sugar and set aside. Cut cake in half horizontally to make two layers. Place bottom layer on serving plate. Top with half the berry mixture and spread with the pudding mixture. Cover with top cake layer and spread with the remaining Cool Whip. Top with remaining berries.

Summer Tortellini via momsie

momsie is my favorite local mom blog (other than my own column at Modern Parent, of course!) Beth is awesome and her blog is a great way to keep your finger on the pulse of what's going on for kids in Charlotte. She is currently working on keeping her main dinner dishes to seven or less ingredients, and this is one of her recipes that I am dying to try!

Summer Tortellini

Delicious Hamburgers

Alright, y'all. Remember last summer, when I was on a quest to find the perfect burger recipe? Well, I'm back at it again! Barry and I just love burgers--whether they're made of beef, turkey, chicken, lamb or bison (need to try to make one of those at home!)--so, I'll be testing out more ways to make them this summer. This weather is just perfect for grillin', don't you agree?!

Delicious Hamburgers

1 1/2 lbs ground beef (y'all KNOW I used 96/4)

1/2 an onion, finely chopped

1 t soy sauce

1 t Worcestershire sauce

1 egg, beaten

1 1 oz envelope dry onion soup mix

1 clove minced garlic

1/2 T garlic powder

1 t dried parsley

1/2 t crushed rosemary

1 t Italian seasoning blend

Preheat your grill for high heat. In a large bowl, mix beef, onion, soy sauce, Worcestershire, egg, dry onion soup mix, minced garlic, garlic powder, parsley, rosemary and Italian seasoning blend. Form into four patties. Grill until well done. ENJOY!

Dilled Turkey Meatballs with Vegetable Sauce

I am making an effort to incorporate more fruits and vegetables into my diet AND to eat healthier and lighter than usual. Luckily, in the stack of cookbooks I "inherited" from my mom, there was a Weight Watchers cookbook. So, I present to you...

Dilled Turkey Meatballs with Vegetable Sauce

10 oz ground turkey

1 large egg white, lightly beaten

3 T seasoned dried breadcrumbs

2 T chopped fresh dill

1 T Dijon mustard

1 t salt-free lemon-herb seasoning

2 t olive oil

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 c sliced zucchini

1 c chopped fennel

2 garlic cloves, minced

3 c canned stewed tomatoes

2 t grated lemon zest

1/2 t dried oregano leaves

In a large bowl, combine turkey, egg white, bread crumbs, dill, mustard and seasoning. Mix well. Shape into 12 meatballs. In a large nonstick skillet, heat oil. Add meatballs. Cook over medium-high heat, turning frequently (about 6-8 minutes) until browned on all sides. Transfer meatballs to plate and set aside. Add bell peppers, zucchini, fennel and garlic to skillet and cook, stirring frequently (about 4-5 minutes) until tender. Stir in tomatoes, lemon zest and oregano. Reduce heat to low and simmer for 5 minutes. Return meatballs to skillet. Simmer partially covered for 10 minutes. Serve with your pasta of choice.

Yield: 4 servings

Homemade Applesauce

Thanks to my produce delivery, I have an abundance of apples. I have always wanted to make Branner some homemade applesauce, now I have my chance!

Homemade Applesauce

8-10 medium apples, peeled, cored and cut into 1 inch chunks--you may use a variety of apples.
2 T lemon juice
3/4 cup water
1 t cinnamon
1/2 t salt

Put apples in a sauce pan and add the lemon juice. Stir them around. Add the water and the cinnamon and salt. Put the pan on high heat until it boils. Lower the heat and cover. Simmer for 20-30 minutes. For smoother applesauce, use a potato masher to mash large chunks. Serve hot or cold.

Note: This will keep in airtight container in the fridge or freeze for up to a year!

Simple Shelling Peas

Have I mentioned lately how much I love my produce delivery company, Absolute Organics? It is an awesome service! This week, shelling peas came in our box. I have hated green peas in a can all of my life. But, I LOVE fresh shelling peas. They are soooo yummy, and it reminds me of sitting on my maternal grandmother, Dot's, back porch and helping her shell peas when I was tee-tiny. This recipe is easy, fast and delicious and perfect for summer!

Simple Shelling Peas

Remove peas from their shells and bring a saucepan of water to boil. When water reaches a boil, add some salt and the peas and cook for a very short time--between 10 and 30 seconds. Drain and put in a bowl. Add butter, salt and pepper to taste. Enjoy!!

Raspberry Balsamic Chicken

My mom recently got rid of a few of her cookbooks, and this recipe was in one of the ones I "inherited". I am making it tonight, and already tasted the sauce...it is delish!

Raspberry Balsamic Chicken

1 t olive oil

1/2 c chopped red onion

1/2 t dried basil

1/2 t salt, divided

3-4 chicken breasts

1/3 c seedless raspberry preserves

2 T balsamic vinegar

1/4 t black pepper

Heat olive oil over medium heat on stove until hot. Add onion; saute for 5 minutes. Sprinkle 1/4 t salt and dried basil over chicken. Reduce heat to medium. Add 1/4 t salt, preserves, vinegar and pepper to pan. Stir constantly until preserves melt. Pour sauce over chicken and bake at 350 for 35-45 minutes.

Shrimp Fried Rice with Mushroom-Soy Soup

Another great recipe from Sandra Lee's Semi-Homemade Magazine and what to make when you're craving Chinese delivery or take-out! This was easy and delicious. If you like Hot and Sour soup, which I do, then the Mushroom-Soy soup will not disappoint! I see myself making it for a quick, low-fat lunch.

Shrimp Fried Rice

2 cups uncooked quick-cooking rice (I used brown rice)

8 tsp canola oil, divided

4 large eggs, lightly beaten

1/2 lb uncooked peeled and deveined large shrimp, chopped

1 8 oz can pineapple tidbits, drained

1/3 c chopped green onion

1/3 c chopped fresh cilantro

3 T soy sauce

1 T rice wine vinegar

1/2 t ground ginger

1 t salt

1/4 t crushed red pepper

Prepare rice according to package directions for 4 servings. Spread cooked rice on a rimmed baking sheet and allow to chill for 30 minutes. In a large skillet, heat 2 t oil over medium heat. Add eggs and cook, stirring frequently for 2 minutes (or until done). Remove scrambled eggs from skillet. Wipe skillet with a paper towel. Heat skillet over medium-high heat. Add remaining 6 t of oil. Add shrimp and cook, stirring frequently for 2 minutes, or until shrimp are pink and firm. Add eggs, rice, pineapple, green onion and cilantro to skillet. Cook until heated through (about 2 minutes), stirring frequently. Remove from heat. Stir in soy sauce, rice wine vinegar, ginger, salt and red pepper. Serve with Mushroom-Soy Soup.

Mushroom-Soy Soup

3 c unsalted chicken stock

3 T soy sauce

2 T rice wine vinegar

1 t sugar

1 t salt

4 whole mushrooms, thinly sliced (any kind of mushroom is fine)

2 t sliced green onion

1/8-1/4 t crushed red pepper

In a small saucepan, bring chicken stock to a boil. Reduce heat and stir in soy sauce, rice wine vinegar, sugar and salt. Simmer for 3 minutes. Remove from heat and stir in mushrooms, green onion and red pepper.