I honestly haven't been doing much cooking lately, just ask my husband! By the end of the day, I'm usually too tired, and too sick feeling to cook, and not really having any sort of appetite has led me to detest eating. I have had the random odd food craving, which usually my sweet husband does oblige. So today, I decided to share some links to great recipes of some food items that I have been seriously craving.
Photo Credit: Kimberly Reiner and TheNibble.com
Caramel apples are one of my favorite items come this time of year, pregnant or not. I made a batch a few weeks ago, and have all the ingredients to make another round soon. I love that this version uses twigs as the "handle" and since I am currently out of Popsicle sticks, I might just have to try this one out! Click on the image to see the recipe. My mouth is watering!
Photo Credit: JamieCooksItUp.Blogspot.com
Technically, I have been craving plain old pumpkin pie, and most probably will make one tonight, but as I was checking out at Walmart, Sunday night, the cashier noticed my ingredients and suggested I try the cake version instead. She then proceeded to list all the ingredients and how to make it, which I promptly forgot. Once I got home, I went ahead and looked it up, and decided to share the recipe with you guys. Like I said, I have not tried this one, but it sure does seem yummy, and a good new take on a classic Thanksgiving item.
Photo Credit: The Chew, ABC.com
Last but not least, as I was sorta watching TV on Monday, more specifically the new show on ABC called The Chew (which I really enjoy, by the way.) I tuned in toward the end of this dish being prepared. The picture does nothing for it, and on a whole, it is an unattractive dish, but boy did it sound tasty. Good comfort food. It is called, Cast Iron Pork Pie, and includes ground pork, bacon, kale (plus other stuff) all topped with mashed potatoes and cheese. I haven't made this one yet (only because I don't have all the ingredients) but plan to make it real soon!I am linking up to Tuesday at the Table over at A Quilter's Table. Head on over to check out everyone's delicious recipes and stories associated with them!
My favorite beverage has to be sweet tea, I grew up loving it, make pitchers of it all the time, and now my son even loves it. But, let me clarify, I don't really like hot tea that much, and unsweetened iced tea is a joke. I can remember visiting my grandmother every year, and going next door to visit my great-grandmother, and her letting me spoon in as much sugar as I wanted into my tea. I was spooning sugar into already cold tea, so it never dissolved, sat at the bottom and I usually added somewhere around 6 tablespoons! Great memories! So I thought I would share my perfected sweet tea recipe with you guys, so you can experience true Southern sweet tea, made just the way I like it, cold and oh so sweet!Once again, I am linking up to Tuesday at the Table over at A Quilter's Table
, make sure to jump over there and visit everyone's great recipes and blogs! For an extra treat, click on the photo below, which will take you to the Southern Living website, where you will learn how to deep fry sweet tea! It actually seems like it would taste pretty darn good!
Photo Credit: Beth Dreiling Hontzas, SouthernLiving.com
Marci's Southern Sweet Iced Tea
This recipe is for a full two quart pitcher. Easily 8-12 servings.
4 single serve black tea bags (decaf or regular)
1 cup sugar
In a medium sauce pan boil around 4-6 cups of water. The amount of water does not need to be an exact amount. Once the water comes to a roiling boil, drop in the four tea bags, stir, and remove from heat. Let the tea bags steep for 10-12 minutes and no longer. Remove tea bags and discard. In a two quart pitcher, add 1 cup of sugar, and carefully pour the tea into the pitcher. Stir until the sugar is well dissolved into the tea. Add cold water to fill the pitcher. Stir well. Serve over ice.
If you have access to fresh mint leaves, add a few to the glass and crush slightly. Enjoy!
Another week inspired by Debbie
over at A Quilter's Table
, and this week she added a linky thingy (what do you call that thing?) so you can join in the fun too! I love that every week Debbie shares stories, memories and a great recipe! So here goes my story and recipe this week....A long, long time ago....before the days of Starbucks on every corner, there was this fabulous place called Orange Julius located in a mall near you. Apparently Orange Julius does still exist, it has just been 10+ years since I have personally seen one! Anyways.... back to the point. Back in the day, I thought this "Orange Julius" drink was possibly the best thing ever invented, and it was a major treat to get one. I'm talking about once a year if I was lucky. I can remember going to the mall and begging to get one, I think this drink may have been the only reason I liked the mall! Who cares about shopping when you can drink something so heavenly. You can see where my priorities are....When my husband and I started dating about 12 years ago, there was still a location at our local mall, and being that my then "new boyfriend" had never had one, I suggested we go and try it out and have a "date" at the mall. So we are sitting in the food court sharing our Orange Julius, I have a mouthful, and my "then boyfriend, now husband" says something that I find to be hilarious. So you can just about imagine where this goes. Yes, I
couldn't contain myself and literally spit the lovely drink all in his face. He sat mortified, and alas I just laughed it off, wiped down his face and apologized profusely. I mean seriously, what else can you do? What is the moral to this story? Ladies if you find a man that lets you spit a drink in his face on the second or third date, and he doesn't promptly leave you, he might just be a keeper. In my case, he was. But every now and then he says "Do you remember that time you spit Orange Julius in my face?" Yes dear, who could forget.P.S. Sadly, that was the last time I experienced an actual Orange Julius, and not because of that incident, but rather our local location closed, and I have yet to find another. At least I can make one at home...
Orange Julius (At Home) Recipe
3 oz. or 1/3 cup Frozen Orange Juice Concentrate
1/2 cup Milk
1/4 - 1/2 cup Sugar (Depending upon how sweet you like it!)
1/2 cup Water
3/4 tsp. Vanilla
6 Ice Cubes
Add all ingredients in a blender, cover and blend until smooth. Enjoy!
Inspired by Debbie over at A Quilter's Table
, I decided to do my own version of Tuesday at the Table
, today. Lately my days revolve around food, and alas, I wish I could say this was a good thing, but in my 23rd week of pregnancy, it is not. Most days are spent trying to decide what is appealing, won't make me sick, or simply what food doesn't disgust me today. I really do look forward to enjoying the eating process again. Usually my day does consist of...I am craving "this or that" and must have it now, which is not very practical for a girl who doesn't want to drag her three year old to the store every single day in search of that odd item like "Cajun Krab Dip." And yes, that has been a recent crazy craving.Back to the point...this weekend I started craving Muffulettas (a traditional New Orleans sandwich) and just couldn't stop thinking about them. After enough talk, I convinced my husband that I "had to have it or else" and he immediately drove me to the store in search of all the ingredients.
Thankfully, this is an item that he also really enjoys, so there wasn't much convincing needed on his part! So, what is a Muffuletta you ask? Basically a sandwich consisting of 2 meats, 2 cheeses, a crusty roll and Italian Olive Salad. Our favorite brand of Italian Olive Salad is shown below, and basically is a mixture of pickled vegetables, olives, capers, olive oil and spices. If you have never eaten this product, it is something to try for sure, and I'm sure you will never taste anything else quite like it.Three days later, I have now eaten Muffulettas every single day since, and probably will eat another for lunch today. So good! Oh and on a side note, my husband has also eaten them every day since, it just seems we can't get enough! Do you now have the hankering for this delicious sandwich?
See my recipe below! The hardest part is collecting the ingredients, I promise!
Image from Boscoli Italian Foods web site.
This is a rough recipe for feeding 2 hungry people, using only half of the loaf of Italian bread. If you want to feed a family of four, use the whole loaf and just double my instructions below!
A jar of Italian Olive Salad.
A jar of Pimiento-Stuffed Spanish Olives, chopped
A bottle of Olive Oil and Vinegar Dressing
A loaf of Italian Bread or French Bread
Thin Deli Ham Slices
Hard Salami Slices
In a small bowl mix together roughly 3/4 cup of the Italian Olive Salad, 1/4 cup of the Pimiento-Stuffed Spanish Olives, and around 1-2 Tbsp. of the Olive Oil and Vinegar Dressing.
Cut the loaf of Italian Bread in half. Then split the bread open lengthwise (to make the sandwich.) On each side of the bread, spread the Italian Olive Salad mixture, coating evenly. On one side of the bread half lay down a layer of Provolone Cheese and the Deli Ham Slices. On the other side of the bread half, lay down a layer of Swiss Cheese and a layer of the Hard Salami Slices. Carefully sandwich the two halves together to create your finished sandwich. Cut into 4 slices and serve with your favorite chips! Enjoy!
Easy pulled pork sandwiches you say? Yes, easy, super easy, oh and the best part, delicious every single time! Serve Pulled Pork alone, or on a good crusty roll, and if you like pickles, add them on top. So good and easy!
Crock Pot Pulled Pork Sandwiches
1 Package McCormick Slow Cookers BBQ Pulled Pork Seasoning Packet
1 Large Red Onion
3 Pounds Boneless Pork Shoulder, Well Trimmed
1/2 Cup Ketchup
1/2 Cup Firmly Packed Brown Sugar
1/3 Cup Apple Cider Vinegar
Pickles for Serving (Optional)
Slice Red Onion (medium to small strips) and place the Red Onion in the bottom of the slow cooker. Place trimmed Pork on top of Onions. Mix Seasoning Packet, Ketchup, Brown Sugar, and Vinegar until well blended. Pour over pork and cover. Cook 8-9 Hours on Low, or 4-5 Hours on High. I like to open the slow cooker halfway through and cut pork in half or even fourths. Once the pork is finished cooking, take two forks and shred the meat (which should be really easy because it is so tender and falling apart.) Stir everything together really well and serve on Crusty Rolls. Enjoy!
Photo Credit: Taste of Home
This recipe comes from an issue of Country Living Magazine, and I made it for the baby shower I threw this past summer. It is delicious and really unique! Make sure you cook the bacon extra crispy!
Bacon Dip Recipe
Makes 2 Cups, Serve with Crackers or Vegetables
1/2 Pound Bacon
3 Small Thinly Sliced Scallions
3 Finely Chopped Sun-Dried Tomatoes
4 Ounces Softened Cream Cheese
2/3 Cup Ranch Dressing
Cook 1/2 Pound Bacon until crisp. Drain on paper towels, then finely chop/crumble. Reserve 2 Tablespoons Bacon and stir rest together in a medium bowl with the remainder of the ingredients. Transfer to a serving dish and chill for 30 minutes. Garnish with reserved Bacon and additional sliced scallions. Enjoy!
Photo Credit: Kana Okada Country Living Magazine
I have made this punch quite a few times now, and every single time, everyone loves it, and empties the punch bowl, literally, I am pouring the last cup from the actual punch bowl. It really is that good. Now I wish I can say that I made up this great recipe, but I didn't, I found it online, quite some time ago, and have no idea where it came from, sorry, I would give credit if I knew who was the ingenious person that invented it! But, that being said, I have altered the recipe (the original was WAY to sweet,) and am offering tips to make the process much easier. This punch is great for any type of shower, and would make a great Christmas punch as it is red in color and would look wonderful if the punch bowl was surrounded by Christmas greenery.
Slush Punch Recipe
This recipe makes two batches. a.k.a. you can refill the punch bowl after everyone drinks the first batch!
2 Cups White Sugar
6 Cups Water
2 (3 oz.) packages strawberry flavored gelatin mix
1 (46 oz.) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liters) Sprite or Lemon-Lime flavored Soda
One or two days before the party:
In a really large pot, heat the water, add sugar and strawberry gelatin. Boil this mixture for 3 minutes, continually stirring, making sure everything is well dissolved. Remove from heat and stir in pineapple, lemon and orange juices. Evenly divide the mixture into 2 gallon Ziplock bags. Carefully seal the bags, and place them laying down in a high walled container/tray in your freezer, you want a high walled container/tray in case the bags were to leak or break, you don't want to flood your freezer with this solution.
The day of the party:
Remove at least one of the freezer bags of frozen punch 2-3 hours before the party starts in order to give the solution time enough to soften so that it is easier to work with. Right before the party starts, dump out the contents of the freezer bag into your punch bowl, and using a potato masher, gently mush up the mixture to make it into a slush. Slowly pour one of 2 liters of Sprite into the slush and then stir. Enjoy!
Photo Credit: Taste of Home
This recipe comes from a Good Housekeeping (maybe?) and was created by Glenda Burnett, though I have modified it, so it isn't exactly the same, but close, and every bit as delicious. Make sure to put out a small serving knife, otherwise everyone will break their crackers trying to scoop it up! This recipe is also great at any holiday function, I will be making some for Christmas this year for sure.
Pecan Cheese Ball Recipe
This recipe makes two cheese balls, you can always freeze one without the pecans, and take it out at your next function for everyone to enjoy! Just remember to roll it in pecans before you serve it.
2 Packages (8 oz. each) Cream Cheese at Room Temperature
2 Cups Shredded Mild Cheddar Cheese
1 Can (7 oz.) Diced Green Chiles, Drained
1/4 Cup Dried Onion Flakes, Softened in 1/4 Cup Water
1 Teaspoon Garlic Powder
1/2 Teaspoon Cayenne Pepper
2 Cups Chopped Pecans
In a large bowl, mix Cream Cheese, Cheddar Cheese, Green Chiles, Softened Onion Flakes (water drained from,) Garlic Powder and Cayenne Pepper. Once thoroughly mixed, place plastic wrap in two round bowls, and scoop mixture into the two bowls evenly. Wrap the plastic wrap around the two balls to seal it, and place into the refrigerator (in the bowls) for at least one hour in order to firm up the cheese balls. Before the party remove cheese balls from plastic wrap and roll them in the chopped pecans. Serve with crackers. Enjoy!
Photo Credit: Taste of Home
Want another great cheese ball recipe? Click on the photo above to get a recipe for a great variation of a pecan cheese ball, this recipe uses pineapple!
Well, here we are on the last meat-less Friday, and folks, I have saved the best for last! This first time I ever ate or even heard of this meal was from my mother-in-law, and the name does nothing for it...why this dish is named this is beyond me, because there is no barbecue in it at all, but boy is it good! This is a meal we eat maybe once a year, first because it isn't exactly cheap to make and second because it is so rich, but it is super easy and I haven't met anyone yet who doesn't like this meal! So, if you can get your hands on some fresh shrimp, give this recipe a try! French Bread is a must with this recipe, it is great for dipping in the remaining spicy butter sauce.
Marci's Barbecue Shrimp
1/4 Cup Olive Oil
1 Small Bell Pepper, Finely Chopped
1 Small Onion, Finely Chopped
2 Cloves of Garlic, Minced
2 Pounds Large Fresh Shrimp, Rinsed (The Whole Thing in the Shell)
2 Sticks of Butter
4 Tablespoons Mrs. Dash Original
1 Tablespoon Black Pepper
2 Bay Leaves
2 Tablespoons Worcestershire Sauce
A Few Dashes of Your Favorite Hot Sauce
1 Loaf of French Bread
In a saucepan heat Olive Oil over medium heat, add Bell Pepper, Onion and Garlic, cook until vegetables are soft. Preheat oven to 350 degrees. In a large casserole dish (oven safe) add Olive Oil and cooked Vegetables, and all of the remaining ingredients, except the Lemon and French Bread. Place uncovered in the oven for 10 minutes, remove and stir well, butter should be melted. Repeat this two more times, for a total cooking time of 30 minutes. The shrimp should be pink and completely opaque. Remove Bay Leaves, and squirt the juice from the Lemon over the Shrimp right before you serve. Serve in bowls with French Bread on the side. Enjoy and Happy Easter!
Happy Friday! This recipe is an oldie, but a goody that originated from my mom and now has my spin on it! It is quite unique, but very tasty and is great served with mustard as a dipping sauce, and a salad on the side.
Marci's Salmon Patties
1 Can Red Salmon
1 Large Egg
3/4 - 1 Cup Breadcrumbs
1 Tablespoon Mustard (Spicy or Regular)
3 Tablespoons Finely Chopped Fresh Parsley
2 Green Onions, Finely Chopped
Salt and Pepper, To Taste
2 Tablespoons Your Choice of Oil (Vegetable, Canola, or Olive)
Mix together in large bowl the following ingredients: Salmon, Egg, Mustard, Parsley, Green Onions, Salt and Pepper, add enough Breadcrumbs (about 1/2 Cup) to give the mixture a solid feeling that you can now form into patties. Form patties no bigger than the palm of your hand, smaller if you wish, around 3/4 Inch thick and then roll them in the remaining breadcrumbs coating the entire patty. In a large skillet heat over medium temperature the 2 Tablespoons of Oil. Cook on both sides until nice and brown. Enjoy!