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Noodle Cabbage Casserole

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If you are looking for a great way to up your weeknight cooking this summer, check out Hen House Market and their CSA (community supported agriculture) program. Before you know it you will be auditioning for the Next Food Network Star. The variety of fresh vegetables, fruits, dairy products, meats and bread is over the top and pumped full of nutrition and freshness.

Participating in a CSA definitely adds more sizzle to your summer. It is fun to decide what you will do with each week’s treasure trove. This week we received cabbage, brats, Boulevard wheat brat buns, cucumbers, zucchini, squash, potatoes, an heirloom tomato, spinach and artichoke cheese—are you getting the picture? It’s like having the farmer’s market in a bag, a BIG bag.

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Pesto and Peach Pie CSA

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Participating in the Hen House CSA (community supported agriculture) this summer has brought our family’s fruit and vegetable consumption from junior varsity to varsity status in a flash. It has been exciting each Saturday morning to grab our bag and scurry to Hen House market to see what goodies they have for us. If you have been on the fence, then run, don’t walk and sign up to participate in a CSA.

Each week seems better than the week before and they are all 5 star. Saturday I picked up a gallon of whole milk, a dozen eggs, fresh basil, fresh carrots, tomatoes, peaches, cinnamon raisin bread and salsa. Whew! That’s a lot of great goodness for my family to enjoy.

There seems to be thousands of ways to use fresh basil in the summer but, of course, our go to is pesto. My daughter would enjoy pesto everyday of the week if I would serve it to her. I like to make it during the summer and freeze it for those cold, snowy days that we are sure to see in 6 months.

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Jambalaya

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We just returned from working the National Housewares Show in Chicago. It is bigger and better every year and the buzz in the aisles of McCormick Place is mind boggling. This year we had the pleasure of showcasing an air fryer, a triple slow cooker that allows you to serve both hot and chilled in the same 3 crock unit, Disney gummy treats, a pizza maker and the coolest copper skillet. We worked next to Dr. Dan the Pancake Man, yes that’s right….check him out here.

Copper seemed to be every where and is definitely “in”. We loved the 12-inch and 16-inch copper skillet that Select Brands introduced.

 

We served Jambalaya to the buyers and media who stopped by. While the skillets were beautiful, the smell of the jambalaya simmering was amazing. This is a quick go to dinner for any busy family. If you have those that don’t enjoy the spice omit the cayenne and pass the hot seasoning sauce at the table. This recipe is a great way to use leftover protein. Omit the sausage and substitute ham or whatever you have on hand that needs to be used. True confession, we ran out of chicken at the show and used deli turkey. No one knew the difference and it was still delicious! There is no excuse not to have dinner on the table in a flash. Start this recipe and while it is simmering away, toss a salad and heat a baguette. Voila! Dinner is served.

A side note on this recipe. Yes, we know jambalaya can be a lot more intense to prepare. We especially like Paul Prudhomme’s method, but when it comes to a quick, dinner on the table meal, this is our go to recipe.

Jambalaya

2 tablespoons olive oil
1 cup diced yellow onion
¾ cup sliced celery
1 medium green bell pepper, seeded and diced
2 cloves garlic, minced
1 (14.5 oz.) can low sodium chicken broth
2 (8 oz.) cans tomato sauce
¾ cup water
¾ cup uncooked rice
1 cup diced smoked andouille sausage
1 cup chopped, cooked chicken
1 bay leaf
½ teaspoons dried thyme leaves
½ teaspoon paprika
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Salt and pepper to taste
Hot seasoning sauce to taste
Heat oil in large skillet over medium high heat. Add onion, celery and green pepper. Cook until onion is soft. Add garlic and cook for a minute more. Add chicken broth, tomato sauce, water, rice, sausage, chicken, bay leaf, thyme, paprika, Worcestershire and cayenne. Bring mixture to a boil; reduce to a simmer. Simmer, covered, for about 40 minutes, stirring frequently to prevent rice from sticking. Season to taste with salt, pepper and hot seasoning sauce.
Makes about 4 servings

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Chicken Caesar Pasta Salad

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Caesar Pasta Salad
Just like clockwork every year, it happens. The temperature soars into three digits or at least it feels like the number is 3 digits and everyone begins counting the days until cooler weather. Dinner still needs to be prepared and this time of year, the easier the better. No one wants to heat up the oven and in turn heat up the kitchen.

This main dish salad is perfect for these hot summer days and the leftover make great lunches for work the next day. [Read more…]

Roasted Grape Tomato and Green Bean Pasta

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Roasted grape tomato pasta
It’s May! Families all over the country are brimming with emotion, excitement, joy and tears as graduations and milestones are celebrated.

We have been reveling in graduation festivities at our home this month. This happened?

Our daughter is 18 and yes, she is graduating from high school this week. We couldn’t be more proud for a plethora of reasons. We can hardly wait to see what the future holds for our precious young lady. We were thrilled to attend her pinning ceremony last week and watch her receive her CNA pin (certified nursing assistant) as part of her senior year course work. Her love for the elderly and working with them is truly a gift from above. Enough already or I will have to stop writing and just go for the tissues.

I mentioned parties and yes, there have been parties galore. We enjoyed celebrating this special day with our family and friends and honoring our girl for all her hard work. [Read more…]