Guest Blogger~ It's Yummilicious

Hi everyone! Today my guest is my very good friend Becca, from It's Yummilicious! I am so excited to have such a talented lady share with you today. Enjoy!

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Hello everyone! I'm tickled pink that Cindy gave me the opportunity to share a recipe with you! Over on It's Yummilicious, I talk a lot about the importance of making a difference in the life of others. That's why I was more than happy to help, Cindy. She deserves to have some great things happen to her! I'm SO glad that she's taking a much needed blogging break this week. She works tirelessly every day to be a great wife and wonderful mom, on TOP of keeping up with her blog, her social media pages, and her Pampered Chef business. I also have a blog, social media pages, and a Pampered Chef business. Just thinking about her added responsibilities makes me tired. I think we should all sit down and take a little break. But let's eat while we rest. I made you some potato salad. Oh, but it's not just ANY potato salad. This stuff belongs in the summer salad hall of fame, you guys!

 


One of my good friends, Chef Chris Hill, is the culinary genius behind this recipe. Chris runs the show over at Bachelor Kitchen. I love potato salad, but typically, I prefer cool salads to warm ones. This recipe changed all of that for me. The fresh tarragon marries with the creamy dressing and coats the war, potatoes perfectly. It's a salad that can be eaten cold, of course, but I think the warm version will be making repeat performances at my dinner table all summer long!  

   

TARRAGON POTATO SALAD 
 Yield: 4-6 servings  

WHAT YOU'LL NEED
10-12 small red skinned potatoes, washed & diced
1/2 cup tarragon, finely chopped
1/2 cup celery, finely diced
1/3 cup scallions, finely chopped
1 lemon, zested and juiced
2 cloves garlic, minced
1 Tablespoon kosher salt
2 Tablespoons Dijon mustard
1/3 cup mayonnaise
2 Tablespoons extra virgin olive oil  

HOW TO MAKE IT
 Bring 8 cups of water to a boil in a large pot. Add diced potatoes to the water and boil until they can be pierced with a fork, about 7-8 minutes. Meanwhile, in a large mixing bowl, combine remaining ingredients and whisk to incorporate. Remove potatoes from water and drain well; place potatoes back into the warm pot briefly, to extract excess moisture. Add potatoes to dressing and toss gently to coat. Serve immediately, or refrigerate to chill for serving later.

Simple Supper Tuesday #21

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Recipes with the MOST CLICKS

The Best Cinnamon Sugar Cookies Ever- Busy Mom's Helper

Buffalo Chicken Bake- Tales from a Middle Class Kitchen

 Carnitas- Who Needs a Cape?

Recipe that CAUGHT MY EYE

 

Pasta with Ham, Kale and Parmesan Butternut Squash Sauce- Sourdough Native

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Party Rules

1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
2. Please link back to THIS post on Hun... What's for Dinner?
3. Please use link to direct recipe, not to your home page.
4. Any post that DOES NOT contain a recipe or food tutorial, will be deleted
5. Please visit others and leave comments if a recipe catches your eye
   
    

What's for Eats? June 16th, 2013

Happy Father's Day to all the Dad's out there!! I hope your day is filled with wonderful time with your families! To the two men in my life, who mean so much to me (my Dad and Hubby); I love you so very much and thank you for all you do, to keep out family strong!


















Our day was off to a great start. The kids helped me prepare breakfast in bed, for Hubby. I think I have the cutest toast butterers of all time, LOL. We served Daddy a Western Omlet, some bacon, toast, orange juice and coffee. Once everyone's tummies were full, we treated Hubby to his Star Wars Kit we had put together. I found these cutest printables to turn ordinary snacks into Star Wars snacks. Hubby loved them so much, he's not sure he wants to open them. Now that's a sign of a die hard SW fan!

As I type this, Hubby and the kids are in the basement, playing on the X-box. We'll have a quiet lunch and hopefully go out for dinner. I have a ton of stuff to get ready for the upcoming school week, so a night off dinner duty would be wonderful. This week should be quieter than last, but next weekend I'll be doing my first vendor event (for Pampered Chef) at a Wellness Expo in East Gwillimbury. My mother in law if coming to help and I'm hoping it's a huge success. Here is my menu for the week

• Out for Father's day- Hubby's choice
• grilled Italian Sausages with Broccoli Slaw (new recipe)
• Lemon Butter Poached Sole with rice pilaf and asparagus
• Veggie burgers with a salad (or leftover broccoli slaw)
• leftovers
• Creamy Chicken & Bacon Taquitos (new recipe) with Spanish Rice
• Hubby's on his own, I'll be at my vendors event

White Chocolate-Raspberry Chocolate Banana Loaf

This recipe was originally suppose to be these fabulous cookies, I had seen over on It's Yummilicious. I made a trip to the grocery store, just to buy white chocolate for those cookies! I had all intent to make those spectacular mouthwatering cookies, but then I noticed I had some bananas that were very ripe and raspberries about to turn. So, I ended up making a banana loaf. I know I must have over a dozen banana loaf recipes on here already, but I'm always looking for new ones, to mix things up a little.

We really enjoyed this one! It was chocolaty, with nice bursts of tart rasberries and creamy white chocolate. I loved how moist the bread was, even the following day it was nice and moist. This would make a great gift for new neighbours, or even to bring to your school's staff room as a little end of the year treat for teachers.

White Chocolate-Raspberry Chocolate Banana Loaf
printable version

1 2/3 cup flour
1/3 cup cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup brown sugar
2 eggs
1/2 C coconut oil
2 ripe bananas, mashed 
1 tsp vanilla
1 cup fresh raspberries
1C cup white chocolate chips

Preheat oven to 350 degrees. Generously grease a large loaf pan and set aside.

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Mix thoroughly with a whisk and set aside.  In a large bowl, beat the coconut oil and brown sugar until fluffy. Add in eggs and vanilla, and beat well. Stir in mashed bananas and stir to combine. Gently stir in dry ingredients, until just about combined. Add in raspberries and white chocolate chips, stirring gently until just incorporated. Pour into prepared loaf pan and bake for 50-60 minutes; until a toothpick inserted in the center of the loaf comes out clean.

This post linked to

Inspired Weekends
Saturday Spotlight
One Sharendipity Place
Saturday Show & Tell
Super Saturday Show & Tell
The Weekend re-Treat
Weekend Potluck
Church Supper
Super Sunday
Sweet & Savory Sundays

Pampered Chef Apple Cinnamon French Toast

I decided to host a brunch this morning, for some of the Mom's at school. Our school year is ending in about 2 weeks and I thought it would be a great way to unwind, and get ready for summer. Unfortunately only 3 of ladies joined me, for some really delicious food. The menu I had planned with Apple Cinnamon French Toast from The Pampered Chef, bacon and fruit with dip. The perfect brunch, in my opinion! The ladies loved the fruit and dip and we managed to polish off about half of the french toast, LOL.

The french toast is super simple to make and took about 40 minutes in the oven. Just enough time for us to chat and catch up. The smell wafting out of the oven was intoxicating and we all were anxious to eat! The french toast was awesome! Crispy edges with a fluffy center. Not too sweet, with wonderful tender apples on top. Served with some organic maple syrup, it was a total hit!!

Apple Cinnamon French Toast
adapted from The Pampered Chef

1 loaf (8 ounces) French bread
6 eggs
1 1/2 cups milk
8 tablespoons sugar, divided
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 Granny Smith apples (I used Gala)
2 tablespoons butter
Maple-flavored syrup

Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in single layer in Baker.

In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the sugar, vanilla and salt. Pour over bread. Combine the remaining 5 tablespoons sugar and cinnamon in Flour/Sugar Shaker. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of apples over bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate 1 hour or overnight.

Preheat oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, 30-35 minutes or until apples are tender. Let stand 5 minutes before serving. Serve with syrup.

Yield: 8 servings of 2 slices French toast and 2 tablespoons syrup

Cook's Tips: French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.

This post linked to'

See Ya in the Gumbo
Wednesday Extravaganza
What's Cookin' Wednesday
Wicked Good Wednesday
Tasty Thursday
Thursday Favorite Things
Full Plate Thursday
Your Creative Timeout

Guest Blogger- Cooking from a SAHM

Today one of my good friends Lysska, has stepped up to share an awesome recipe with you all! 

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Hello Everyone, my name is Alyssa. I am a stay at home mom, Food Expert with ConnecTV, and owner of Cooking From A SAHM. I'm a mom to Meghan who is 5 and Karina who is 3. I love being a stay at home mom and blogger. My blog centers around menu planning, cooking with kids, and easy recipes. For great easy meals, you can visit my blog, or join me on Facebook.




Today I'm bringing you my Chicken Club Pizza! It is a cold pizza, and sooo good. It is great left over. What is even better is that it's easy :-) I hope you enjoy it as much as we did. My oldest and I had it for leftovers.

Chicken Club Pizza

Pizza Dough

1 Block of Cream Cheese, softned

1 small Bottle of Ranch

3 Chicken breasts (cubed and cooked)

1 C Diced cherry Tomatoes

1/2 Head of Lettuce

Sprinkle of chopped Bacon (not shown here cause I sort of forgot)

1/2 Bag of Shredded Cheddar Jack cheese

Bake your pizza dough and let it cool. Cube your chicken, toss it with whatever spice you want. Then cook it in a skillet with a drizzle of olive oil.  Set it aside and let it cool. While it is cooling chop up your lettuce, tomato, and bacon; and mix the cream cheese with the Ranch dressing.

Once your pizza crust has cooled, spread your cream cheese ranch mixture on it. Just a thin layer. Top it with your cooked chicken. Then sprinkle your lettuce, tomato, bacon and cheese. Eat and Enjoy

Simple Supper Tuesday #20

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS

 Easy Beef Stroganoff Revisited- Rants from My Crazy Kitchen

 Korean Beef Lettuce Wraps- Life with the Crusts cut off

 Potatoes O'Brien- The Domestically Impaired Guide to the Retro Kitchen Arts

Recipe that CAUGHT MY EYE

Chocolate Banana Pudding Pie- The Home Heart

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Party Rules

1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
2. Please link back to THIS post on Hun... What's for Dinner?
3. Please use link to direct recipe, not to your home page.
4. Please visit others and leave comments if a recipe catches your eye 
5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted