Family favorites
This was so simple and packed with flavor! I made this as an afternoon snack but this would be great as a game day or tailgating appetizer! This could very easily be done on the grill as well. We enjoyed this so much I made it twice in the same week!
INGREDIENTS
1 package Naan bread (contains 2 Naan breads)
2 Tablespoons of Dijon mustard
1 tomato, very thinly sliced
1 cup shredded Swiss cheese
1/4 pound of ham (I used honey ham)
DIRECTIONS
Preheat the oven to 350 degrees. Place the bread on a baking stone or baking sheet. Spread one Tablespoon of the Dijon mustard on each of the breads, top with the ham, dividing the ham between the breads. Top with the Swiss cheese, again dividing the cheese between the two breads. Top with three thinly sliced tomato slices on each bread.
Bake for 10-12 minutes or until the cheese is melted. Slice and serve warm!
Enjoy!
We really enjoy P.F. Changs, but sadly the closest one to us is about an hour away. Their chicken lettuce wraps are something that we all really enjoy Here is a quick and easy version of their lettuce wraps. I don’t like mushrooms…not even a little, but if you do you can certainly add 1 cup of chopped mushrooms to the mix. I also made white rice to go with this so you can serve this a couple different ways. Serve the rice on the side or when building the wrap put a little bit of rice on the bottom and add the chicken mixture to the top. Either way, I know you will enjoy this as much as we did!
INGREDIENTS
2 Tablespoons sesame oil, divided
1 cup mushrooms, chopped (optional)
1 pound ground chicken
1 small can chopped water chestnuts
2 garlic cloves, minced
6 basil leaves, chopped
2 Tablespoons hoisin sauce
2 Tablespoons teriaki sauce
1 Tablespoon soy sauce (I used low sodium)
1 teaspoon rice wine vinegar
1 teaspoon ground ginger
1 teaspoon cornstarch
1 Tablspoon search a sauce
1 head bibb lettuce, separated into leaves
Scallions for garnish
Cooked white rice (optional)
DIRECTIONS
Ina medium skillet over medium heat, heat one Tablespoon of the sesame oil. Add the mushrooms if using and cook stirring occasionally until golden brown and soft. Transfer to a plate and set aside. Add one more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes crumbling while you are cooking, drain the fat if needed. Add the garlic and stir for about 30 seconds, add the mushrooms back in and sprinkle with basil and stir to combine.
In a small bowl combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha and whisk until well combined. Pour sauce over the chicken mixture and stir to coat evenly. Cook until heated through and slightly thickened. Spoon into the lettuce leaves and garnish with scallions.
Serve warm.
Enjoy!
This recipe can be found at www.frugallivingnw.com
This apple cake was so easy and absolutely delicious! I had to beat the boys away from this more than once! This lasted less than 24 hours before the boys were scraping the dish for crumbs! Needless to say this hit the family favorite file quick! I also liked this, but I think I would like the addition of chopped pecans. I guess I’ll just have to make it again. I am sure the boys wouldn’t mind it one bit!
INGREDIENTS
1 cup vegetable oil
2 cups sugar
3 eggs
1 1/2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 cups peeled, diced apples (I used Granny Smith)
1 cup chopped pecans (optional)
NOTE- Because this cake was such a huge hit I made it again this time with chopped pecans and it was absolutely delicious!
Either way you make it I have no doubt it will be loved!
TOPPING INGREDIENTS
1/2 cup of butter
1 cup brown sugar
1/4 cup milk
NOTE: if you don’t want to make the caramel, simply buy good quality caramel and drizzle over the cake when cool!
DIRECTIONS
Preheat the oven to 350 degrees. Grease and flour a 9 x 13 baking dish. In a large mixing bowl beat together oil, sugar, eggs and vanilla. Add the flour, salt, baking soda and cinnamon and beat together until well combined. Stir in your chopped apples. Pour the cake batter into your prepared dish and bake for 50-55 minutes or until the center is cooked through. Cool completely before adding the caramel.
To make the caramel combine the brown sugar, butter and milk in a saucepan over medium high heat stirring constantly until the mixture comes to a boil. Once at a boil let cook WITHOUT stirring for three minutes and remove from heat. Immediately pour the glaze over the cake and let cool for one hour prior to cutting and serving.
Enjoy!
Since the new year started, we have been eating a lot of salads. Every kind of salad imaginable, some good, some ok but this one is FAN-FRICKIN-TASTIC! No joke this is delicious with lots of flavor and simple to put together for a weeknight dinner and special enough to serve for guests. We had a small amount leftover the next day and Mr. MCYM made a wrap with it and said it was terrific that way too! Both he and Robby asked for this salad again the next week Hmmmmm…boys asking for salad? Yup! It’s a keeper!
INGREDIENTS
1 pound of shrimp, peeled and deveined
2 Tablespoons taco seasoning (I used low sodium)
1 Tablespoon olive oil
6 cups mixed lettuce (I like to mix romaine and spinach)
1 yellow pepper (or any color)
1/2 cup red onion diced
1 cup cherry tomatoes, halved
1/2 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
DRESSING INGREDIENTS
1/4 cup sour cream
Juice and zest from one lime
3 Tablespoons olive oil
3 Tablespoons honey
2 Tablespoons taco seasoning
DIRECTIONS
FOR THE DRESSING – In a small bowl combine sour cream, lime juice, lime zest, oil, honey and taco seasoning. Combine well. Keep in fridge until ready to serve.
Place shrimp in a Ziploc bag and add taco seasoning, shake to coat the shrimp. Heat olive oil in a large skillet over medium heat, add shrimp making sure the shrimp are in a single layer. Cook shrimp for three minutes on one side, flip the shrimp and cook another three minutes on the second side making sure the shrimp are cooked through. Remove shrimp from pan and build your salad adding the lettuce, pepper, onion,tomato and cheeses to a bowl.
Add the shrimp to the top and drizzle with dressing.
Enjoy!
Have any of my Salem, NH friends been to the Tuscan Kitchen Restaurant and the Tuscan Market? They are located at 67 Main Street (along with a location in Burlington Massachusetts) and the restaurant is open 7 days a week for lunch and dinner. I have been to the restaurant and absolutely love it. The menu has the most amazing pizzas, panini’s, salads , fresh pasta, cod, ribeye, risotto and chicken to just name a few. I would also mention the desserts are made in house and are just as spectacular! I thought I might share a little bit about the market! Are you wondering why?? Well, the BIG news is that the Tuscan Kitchen and Tuscan Market are coming to Portsmouth NH! I can’t even begin to contain my happiness with this as the new location will just be a stones throw away! I will give you a little more info on the new location a little later, but let’s get on to the Tuscan Market!
You already know I am a huge fan, so every time I go to the Salem Mall I grab my cooler and put it in my trunk so I can bring home some tasty food! The Market also has a small cafe inside and serves much of what the full restaurant serves! Amazing right?! The market is open everyday at 8 am.
I will admit when I walk in the market, I am like a small child at Christmas with the various selections of fresh made bread, imported cheese, cured meats and the most scrumptious desserts and gelato as you can see by the picture to the left. My family knows that when I get home we will be having some kind fresh pasta, home made sauce, meatballs and of course some Italian cookies! Everything I have bought from the market has been delicious. In fact a couple weeks ago I was feeling a little lazy and had bought some already prepared sausages with peppers and onions so we could simply heat and serve. Even the prepared food is full of flavor and delicious! They also offer catering, a cooking school and a full website that you can order a number of items and have them shipped directly to you! The Website: http://www.tuscanbrands.com/
Now on to the Portsmouth NH location. The location broke ground on December 9, 2015 at 581 Lafayette Rd. This location is going to be their biggest location at 17,000 square feet. This location will be slightly different as they will be open for breakfast as well lunch and dinner daily. They will also have a patio and will bring nearly 150 jobs to the area! If things stay on schedule they are looking to open this fall! I’m not counting down or anything! So to friends close to the Salem, NH and Burlington, MA locations go and check them out and to my Portsmouth, NH friends stay tuned for a fall update and review of the new location!
Enjoy!
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