ITALIAN STEW

As I write this post, I am eating leftovers of this Stew and it is even better heated up!! Yummy!

This stew is so simple, you won't believe it. Plus, it is packed with flavor. Hearty turkey sausage comes together deliciously with veggies, tender beans, whole wheat macaroni and cheeses. I like to serve it with a few buttery type crackers like Townhouse or Ritz but of course,a good bread would be heavenly too. This is great with a glass of wine for a quick, yet filling and elegant meal. 
Yum

So full of Flavor!!

 INGREDIENTS 
 2 Tbsp. any Zesty Italian Dressing
 1 lb. Italian turkey sausage 
 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
 1 pkg. (16 oz.) frozen stir-fry vegetables (white onions; sliced green, red and yellow peppers)
 1 can (15 oz.) cannellini beans, rinsed
 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
 1 cup whole wheat elbow macaroni, uncooked
1/4 teaspoon Italian herbs
 1 cup Shredded Low-Moisture Part-Skim Mozzarella or Italian Blend Cheese
Grated Parmesan Cheese
Buttery crackers like Townhouse or Ritz

 DIRECTIONS

  Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces. Drain.

 Add broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally. Add the Italian herbs or your favorite seasoning.

  Top with Cheese and sprinkle with a little of the grated Parm

A one pot meal cannot be beat!

 Linking with 
Inspire Me Tuesday  // Totally Terrific Tuesday // Meal Plan Monday

xoxo

 

ASIAN CHICKEN LETTUCE WRAPS

This is actually a DOUBLE DUTY Recipe. Not only is this recipe for Asian ground chicken amazing in lettuce warps but I also use it to make chop chop salads, topping it over a cabbage mix and adding almonds, mandarin oranges, craisins and crunchy wonton strips. Doubling the recipe means you have two meals for your family that week and possibly even leftovers, yay! I first fell in love with these flavors at a local restaurant called Hollihans. There, you could actually get the lettuce wraps or the chop chop salad and I loved both. Imagine how happy I am to be able to have BOTH these flavors at home. so, so good!! Especially since that restaurant closed down. Boo Hoo, it was one of my favs! :-(

 Here is my favorite store blend to put the ground chicken on for a chop chop. All you have to add are the mandarin oranges if you like them. There is enough juice from the chicken recipe that I do not even use the dressing. But you can use the one it comes with or... 

... I also Like this Paul Newman Lite Sesame Ginger

The restaurant Chop Chop that got me hooked

ASIAN CHICKEN LETTUCE WRAPS (& Chop Chop)

1/4 cup soy sauce
1/4 cup ketchup
1 TBS rice wine vinegar
4 teaspoons Asian sesame oil
3 TBS brown sugar
1 TBS olive oil
1/2 cup minced sweet onion
1 teaspoon minced garlic
1 pound ground chicken
1 teaspoons red pepper flakes or 1/2 tsp. black pepper
1/2 cup cocktail peanuts (Optional)

Romaine Lettuce leaves or

Chop Chop Mix

 In a small bowl or mixing cup combine soy sauce, ketchup, vinegar, sesame oil and brown sugar, mix well. Set aside.  In a large pot heat the oil over medium high heat. Add in the onions and garlic and saute for 3 minutes, stirring often.  Add in the ground chicken saute until chicken is only partially pink about 3-4 minutes.  Pour in the sauce mixture in and stir well. Add in the red pepper flakes or black pepper.  Add in the peanuts if using . Stir until the nuts are coated with the sauce and incorporated.  Serve with the lettuce and wrap away! OR serve over the salad.

 

Before I put the almonds and Ground Chicken Mixture on top.

Have Fun in the Kitchen!!

xoxo

"Homemade meals—especially mommy meals—are life's most pleasant fuel."

~Terri Guillemets
 

FRIDAY FAVORITES

  Bless it all~Friday is here. Thank goodness. This week has been like a streak of a bazillion crummy weather days and it is so depressing! Today looks decent but guess what: extended forecast calling for  rain again every.single.day. Oh well, I shall still rejoice because I am off work today, everyone is healthy and happy and I am wishing you all the same. Here are my favorites of the week.

1. BEACH PLEASE, duh right!

Pray, please pray, Mr. Weatherman is right and today is sun shining! Finally! Today is Beach Day, the best of days, if you ask me. I will be on this very beach below soaking it up!

 

2. WORK ATTIRE

Since it has been such a gloomy week here. Rain every day. I want  need more summery days! I felt the need to brighten things up at work so I wouldn't fell so gloomy.

 Sheer 2 piece Liz Claiborne top from J.C. Penny

Target Short Sleeve cardi, H&M Dress

Target Cardigan, J.C. Penny Necklace

 3.Pony Tail Obsession

I love a good Pony Tail. Especially one with some poof. This is my ideal pony!!

The Model's attempt

My attempt

 
 4. SHISH KABOBS
My parents had an awesome Shish Kabob recipe growing up and I cannot, nor can they, find the recipe. Besides loving to say "Shish Kabob", I love to eat them, especially in the Summer. We always called them Kabobs but I know people that call them Kebabs. All I know is; it is goodness on a stick!! Here are 10 great recipes from A Farm Girls Dabbles

 5. CUPCAKE CRUSH

Oh yeah! Gotta have a yummy cupcake after feasting on Shish Kabobs. So I freaked at first thinking this "tasted" like watermelon. No, no, it is a chocolate chip cake mix and food coloring. Whew!!! I love the taste of watermelon in fruit form only. Isn't this just the cutest for summer parties!

Have a Fantastic Weekend Sweet Friends!

Linking Up with Charming Friday // Meet @ The Barre // High Five For Friday
// Fashion Friday with Jo-Lynne-Shane // Oh Hey, Friday

xoxo
"Any Man can be a Father, but it takes someone special to be a Dad!" 
~Anne Geddes (in honor of all those Daddy's out there including the ones I love)

STRAWBERRY CRUNCH PARFAIT

So, it is strawberry season here in Indiana. I could literally eat a whole quart of them fresh. Yum  

My favorite dish to make with the fresh berries is my Award Winning Strawberry Crunch Parfait. I say award winning because several years ago I won the grand prize award with this recipe using blueberries in The Bursting With Blueberries contest at our County Fair. This is a recipe created by my mother and I that we originated with strawberries.

2007

For new readers, Here is an updated 2018 photo from a get together I took it too.

This win started my love affair with the coveted Purple Sweepstakes Ribbon. More on that in another post along with more award winning recipes.

This yummy and beautiful dessert is gone within seconds at get-togethers. I get so excited to make it every June. You can make it with store bought berries of course, but it is not the same as the fresh ones. I made this last Sunday and had a hard time taking pics because I wanted to dig in right away. It is that good people!!! Of course just as delish with the Blueberries.

This dish layers strawberries with a pecan shortbread crunch and a delightful cream cheese filling.

Here is the Recipe:

STRAWBERRY CRUNCH PARFAIT

5-6 Cups,WASHED AND SLICED STRAWBERRIES

CRUNCH

1/2 CUP BUTTER, SOFTENED

1 CUP ALL PURPOSE FLOUR

1/2 CUP CHOPPED PECANS

1/3 CUP BROWN SUGAR

Preheat oven to 400 degrees. Mix all the ingredients by hand on pour into an ungreased 13x9 glass baking dish. Bake for 15 minutes until, edges start to turn golden brown. Remove from oven, stir and spread out onto wax paper. When cool, crumble any large pieces and store in an airtight container in the fridge until ready to assemble parfait. (The crunch can be made a day or two ahead of time)

 CREAM CHEESE FILLING

3 8oz BRICKS OF CREAM CHEESE, SOFTENED (I use 1/3 less fat)

2 TABLESPOONS VANILLA

1 TABLESPOON MILK

3 CUPS POWERED SUGAR

1 12oz TUB OF THAWED COOL WHIP
1 container of Vanilla Greek yogurt...optional

Mix cream cheese, vanilla and milk with a hand mixer until smooth. Add Greek Yogurt if using. Slowly mix in the powered sugar til blended well. Then, gently fold in the cool whip.

ASSEMBLY: I use a see through trifle dish so that you can see the beautiful layers. You could also use mini glass dishes and make individual parfaits. Layer starting with the crunch to your desire. End with cream layer, sprinkled crunch and a strawberry or two sliced for the top garnish. Refrigerate at least an hour before serving. ENJOY!

Linked with //Meal Plan Monday #220  /Cooking & Crafting with J&J // 
xoxo

"I love berries. Strawberries, blueberries, raspberries, black berries, anything with an 'errie' in it!"

~Jordin Sparks

Friday Favorties...just breathe

 

Whew, the weekend has arrived and we can breathe. This week has been a little nuts. Schools out and now, trying to keep up with busy, socializing teens. While I had the 2nd half of the week off, it was to nurse my oldest son from his wisdom teeth extraction. Many of you probably remember that, well, with the sedation, not the actual extraction but the aftermath. 

If you're like me, you're ready to chill on the patio this weekend. This first favorite is the perfect cocktail to have while you're doing that. Enjoy!!

1. PARTY PUNCH 

I am a big fan of Moscato and Prosecco, so imagine my delight when I found this recipe. So easy to make and perfectly refreshing.  

 1 bottle any Moscato or Prosecco, 

3 cups Sprite 

1 can of frozen pink lemonade concentrate. 

Mix well, serve over ice and garnish with raspberries or strawberries.

2. ERRANDS ATTIRE

Usually I showcase my work attire but this week I was running around a lot so I decided to showcase a couple "running errands"outfits

I happen to love owls and found this gem at Target. I pair it with a black fold over knit Old Navy skirt or capri leggings or white shorts. I swear more then one person compliments on it every time I wear it. Crazy!

I apologize for the squinting, forgot sunnies in house

 Another fold over skirt, this time from the GAP. Just love these for running around and like to wear them over swimsuits.

(Work Attire will resume next week...Darn..... Ha!)

3. BFF's

Best Friends make those hard to breathe weeks more bearable. Monday was National Best Friends Day. This is one of our boys (on left) and his best bud. Oh and a frog! Yep, even 17 year old boys still catch frogs.

4. YUMMY FRUIT DIPS

With all that fresh summer fruit around, I like to have a good dip on hand. I have several favorites and will probably do a whole post on them but here is a goodie you may want to try this weekend.

 Recipe HERE

  

5. CUTE SWEET TREATS

 It's no secret I love sweets, but when they are adorable looking and packaged up Cute, I am in love even more.

How cute are these "Oven" Cupcake holders!!

So so easy. Get cotton candy at the dollar store and pick out the cotton candy Dum Dums (use other favors too, if you want). Unwrap the suckers and roll in a bit of cotton candy. Package up cute and wa~la, you have mini sticks of cotton candy.

Have a fun and safe weekend full of smiles and laughter!! 

xoxo

"Just Breathe."

~Faith Hill 

Linking up with Jo-Lynne Shane//  Charming Friday //  

High 5 For Friday  // Oh Hey, Friday// Style Elixir 

WHITE CHOCOLATE PISTACHIO TOFFEE

Yum
Gee, I've been doing so many fashion and vacation posts that I forgot some of you enjoy a recipe now and then and this girl sure loves to make these yummies.
I often like to make sweet treats on Sunday's to enjoy and have throughout the week. Here's a goodie and Here's to a Sweet Sunday to you all! 
There is something about this recipe, that just says, 'Spring!" I make a similar toffee at Christmas time with milk chocolate but the white chocolate and pistachios just sounded yummy. I like this kind of toffee because it's so easy to make and it packages up so nicely to give as gifts. I hope you enjoy it as much as we have. It truly is delightful!
I bet some mom's out there would love some homemade toffee for mother's day.
Homemade treats just ooze "LOVE!"

White Chocolate Pistachio Toffee

Ingredients

• 40 saltines (give or take a couple)
• 3/4 cup  (1 1/2 sticks) butter
• 1 1/4 cup packed brown sugar
• 2 cups white chocolate chips
• 1 cup salted shelled pistachios, coarsely chopped

Instructions

1. Heat oven to 350.
2. Line a large baking sheet with aluminum foil and spray with nonstick spray and line with crackers.  In a medium saucepan, heat butter and brown sugar over medium-low heat.  Bring to a boil, whisking frequently.  Once it's good and bubbly, pour over crackers.

Bake for a few minutes (about 8) until the toffee is bubbling all over the crackers.  Remove from oven and sprinkle white chocolate chips over the top.  Once they start to melt, spread lightly with a spatula and sprinkle with pistachios.  Let cool. and move to wax paper.  I prefer to keep these stored in the refrigerator.

Linking with Wow Us Wednesdays // Weekend Potluck
Tasty Tuesdays// Wonderful Wednesday's Blog Hop // Tickle My Tastebuds Tuesday // Creative Muster Party // 
Thursday Favorite things Blog Hop // Best Of The Weekend // Celebrate365 // Meal Plan Monday #106 
xoxo

" Anything is good if it's made of chocolate."

 ~Jo Brand

BETTER THAN RESTAURANT BOURBON CHICKEN

My first experience with Bourbon Chicken was at the mall several years ago. After a long, feet now tired, day of shopping, I was on my way out the door via the food court. A petite Asian lady caught my eye with her gleaming yellow tray and the hoards of people flocking to it. I was a little curious what was in the small paper cups and after the 3rd. "You take sample, You take sample, You take sample!!", I grabbed one and put a nugget of chicken into my mouth. Ba-am!! "What IS this," I asked her? Eyes Sparking she said "Bourbon Chicken, Bourbon chicken $7.95 with fried rice! Racing to the line I said "Bourbon Chicken please with fried rice" and it was shoveled into the white Styrofoam container. As I walked to me car, I was overwhelmed by the aroma. No way was I waiting 45 minutes after my commute home to eat this goodness. After all, I had shopped all day, I needed my fuel. So in my car, I was in love with this Bourbon chicken but I knew it needed to be less all the artificial crap. Immediately, I thought how can I make this at home and
Wha La,
Better than Restaurant Bourbon Chicken!!!
was born!
  Yum

The "Food Court" Bourbon Chicken

INGREDIENTS

• 2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 tsp. minced garlic
• ¹⁄₄ teaspoon ground ginger
• ³⁄₄ teaspoon crushed red pepper flakes
• ¹⁄3 cup apple juice
• ¹⁄₃ cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• ¹⁄3 cup water mixed with 1/4 tsp. cornstarch
• ¹⁄₃ cup soy sauce

 (Note, I often double the sauce, for us, the more sauce, the better)

 DIRECTIONS

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot white or brown rice and ENJOY.

Linked up with Recipe Sharing Party~YUM // Weekend Potluck

xoxo

 "Love, like a chicken salad a restaurant has, must be taken with blind faith or it loses its flavor” 

- Helen Rowland

REESE'S PEANUT BUTTER CHEESECAKE BARS

Yum

 My family is Reese Peanut Butter cup crazy!! They also adore cheesecake so combine the two and you have a sure fire yummy sweet treat hit!! 

These bars are also amazingly better the next day and right out of the fridge. Enjoy!!

REESE'S CHEESECAKE PEANUT BUTTER BARS

Ingredients:

Cookie

• 1 cup butter, room temperature
• 1 cup creamy peanut butter
• 1 + ½ cups brown sugar, packed
• ½ cup granulated sugar
• 1 egg
• 1 tsp. vanilla
• 2 + ½ cups all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1/2 of a 9 oz. bag Nestle Peanut Butter DelightFulls
• 20 mini Reese Peanut Butter cups, chopped

Cheesecake

• 8 oz. cream cheese, room temperature
• ¼ cup granulated sugar
• 1 egg
• 1 tsp. vanilla

Instructions:

Cookie

1. Preheat oven to 350 degrees. Spray the bottom of a 11x7 pan with non-stick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and to hang over the two ends.
2. In a large mixing bowl, add in the butter and peanut butter. Mix on medium until combined.
3. Add in brown and granulated sugars and mix until light and fluffy. It will take 2-3 minutes of mixing.
4. Add in the egg and vanilla. Mix on medium until the egg is incorporated.
5. Add the flour, baking soda, and salt into the butter mixture. Mix on low until the dough forms a ball.
6. Add in the chocolate chips and chopped Reese's and mix until the chips are incorporated into the dough. Set aside.

Cheesecake

1. In a medium mixing bowl, add in the cream cheese and sugar. Mix until light and fluffy.
2. Add in the egg and vanilla. Mix until completely combined.
3. Divide the dough in half. Press one half of the dough into the prepared pan. Be sure to firmly press it into an even layer.
4. Pour the cheesecake mixture on top of the cookie base.
5. Gently crumble the remaining cookie dough on top of the cheesecake mixture. It should cover all of the cream cheese mixture. The pan will be very full, but it won't spill over.
6. Place in the oven and bake for 30 minutes. Remove from the oven and let cool completely.
7. Place in the fridge to chill for 1-2 hours. Cut and serve. Store in the refrigerator.

Linked up with The Weekend Potluck // Meal Plan Monday
xoxo

"You are the Boss of that dough!"

~Julia Child