Weekend Potluck #68

I have lived in "tornado alley" just about my whole life and thankfully have never had to experience first hand the devastation that they can cause. I'm sure, like me, you have watched the coverage this last week of the massive tornado that tore through Oklahoma and felt overcome with many emotions.

When my hubby was on active duty in the Navy we were stationed at Tinker Air Force Base in Oklahoma City. It is a fantastic city with wonderful people, and we still have many friends and family who live there. All of whom are thankfully safe and sound. 

I can't even imagine how those directly affected must feel. People who live in middle America are strong and resilient and I don't doubt that they will overcome. To any of our readers who might be from Oklahoma, please know that our thoughts and prayers are with you. Thanks to Brandie over at The Country Cook for sharing the following idea with us.

If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

                                                    Classic Jello Salad by Yesterfood

Recipes that caught our attention ~

                             Copycat Applebee’s Oriental Chicken Salad by Makin It Mo Betta

                                  Rhubarb Steusel Shortbread Bars by Grandma Loy’s Kitchen

And, a personal favorite ~

                                            Paprika Chicken by Noshing with the Nolands

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Mommy Time Party ~ Tabitha
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
<a href="http://sunflowersupperclub.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" width="125"/></a>

Weekend Potluck #67

If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.


Now, let's take a quick peek back at last week...

The recipe with the most clicks was from our very own, Kim from Sunflower Supper Club! ~

Meat Lovers Pizza Dip by Sunflower Supper Club

We all must be in the mood for some dips, because here are the recipes that caught our attention this week ~

                                     Hot Chocolate Cheesecake Dip by Will Cook For Smiles

                                              Coconut Cream Pie Dip by South Your Mouth

And, a personal favorite ~

                       Mexican Lasagna with Green Chile Sauce by Recipes for Divine Living

Your hostesses ~

• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Mommy Time Party ~ Tabitha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
<a href="http://sunflowersupperclub.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" width="125"/></a>

Sesame Glazed Chicken

Every once in awhile we will pick up take out Chinese food when Dan is gone at work. It's not really his thing and the kids and I love it. However, it is not great for the waistline, not to mention the MSG. This dish is a little high in sugar and I think you could substitute some of the sugar for honey if that is a concern. You can also use this glaze as a marinade. Just let the chicken sit for about 30 minutes and then grill. If you do that bring the glaze back to a boil and simmer for about 5-7 more minutes. 

Sesame Glazed Chicken

For the glaze:
2  tablespoons cornstarch
2  tablespoons water
1  cup low-sodium soy sauce
1/4  cup white sugar
1/4  cup brown sugar
2  tablespoons rice wine vinegar
2  tablespoons Asian chili sauce
1  tablespoon lemon juice
2  teaspoons hoisin sauce
1/2  teaspoon Sesame oil
3  cloves garlic, minced (1 1/2 teaspoons)

Other ingredients:
4-5 boneless skinless chicken breasts, trimmed and pounded to uniform thickness
Toasted Sesame seeds
Green onion, diced
Rice or Noodles 

Combine the cornstarch and water in a small jar and shake well to combine. Set aside.

In a saucepan combine the soy sauce, sugars, vinegar, Asian chili sauce, lemon juice, hoisin sauce, Sesame oil and garlic. Bring the mixture to a boil. While whisking constantly slowly add the cornstarch and water mixture. Reduce the heat and simmer for 10 minutes.

Place the chicken in a glass baking dish. Pour the glaze mixture over the chicken. 

Bake in a 400 degree oven for 25-30 minutes or until the chicken is cooked through. 

Serve over rice or noodles, sprinkle with Sesame seeds and green onions.

Cooks Note: I served the chicken over rice. I just simmered the rice according to package instructions in chicken broth and added some thawed peas and carrots at the end of cooking.

Enjoy!

Kim

Linked to the following great parties:
Walking on Sunshine Foodie Friends Friday
Six Sisters' Stuff Strut Your Stuff
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday

Beef & Rice Enchilada Bake

I'm pretty sure my family could eat Tex-Mex just about every night of the week. I was trying to think of something to make the other evening that didn't use tortillas, because I didn't have any in the pantry. We had just come off of our busy weeks of cooking and going to the grocery store was not something I felt like doing. Thinking about my Enchilada Casserole I wondered if I could do something with rice. I make a Cheesy White Mexican Rice, which I'll have to share with you sometime, and I thought it might be tasty to combine the elements of these dishes into a layered Tex-Mex "lasagna" type dish. This is what I came up with, and we found it pretty tasty.

I kept the "base" recipe very basic, made with ingredients that are very kid friendly, and with items usually found in my pantry. The garnishes are where you can go crazy. Just pull out what you happen to have on hand and serve them on the side so everyone can personalize the dish to their liking. What if you don't have all of those ingredients and you don't want to go to the store? Well, that's the beauty of this dish, the "base" recipe is great just how it is. 

Beef & Rice Enchilada Bake

2  cups converted rice (Uncle Ben's recommended)
4 1/2 cups beef broth
1 1/2 pounds ground beef 
1 medium onion, diced (1 cup)
2 cloves garlic, minced (1 teaspoon) 
1  package taco seasoning, or 3-4 tablespoons of homemade, find our recipe here.
2  cans (10 ounces) Enchilada Sauce
1  cup cottage cheese
1  cup sour cream
2  cups (8 ounces) Colby/Jack cheese
2  cups (4 ounces) Fritos, crushed

Optional Garnish:
Green Onions
Black Olives
Tomatoes
Minced Cilanto
Sour Cream
Salsa

In a medium saucepan, bring the broth and the rice to a boil. Cover and reduce the heat. Simmer for 20 minutes until cooked. When cooked, remove from the heat and set aside for 5 minutes.

While the rice is cooking, brown the ground beef over medium heat with the onion and garlic. When finished, drain off any grease. Reduce the heat to low and sprinkle with the taco seasoning. Cook for a couple of minutes to allow the spices to "bloom". Add the enchilada sauce and continue cooking a few minutes for flavors to blend.

When the rice is done resting, fluff with a fork. Stir the cottage cheese and sour cream into the rice.

In a greased 9 x 13" dish, put 1/2 of the rice mixture in the bottom of the dish. Top with 1/2 of the beef sauce and 1/2 of the Colby/Jack cheese. Repeat layers using the remaining rice mixture, beef mixture and shredded cheese.

Bake in a 350 degree oven for 20 minutes. Remove from the oven and top with the crushed Fritos. Return to the oven and continue baking for 10 minutes until bubbly and the topping is lightly browned.

Garnish with desired toppings.

Enjoy!

Kim

Linked to the following great parties:
Walking on Sunshine Foodie Friends Friday
Six Sisters' Stuff Strut Your Stuff
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday
Love Bakes Good Cakes All My Bloggy Friends

Weekend Potluck #66

We just had a realization. Our kids get out of school in a week and a half. Actually, they have 8 school days left. Oh boy! We are ready for the lazy days of summer, but don't know if we are that ready. 

If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.


Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

My Mom's Favorite - Granny Cake by The Better Baker

Recipes that caught our attention ~

Crunchy Beef & Bean Taco Cups by Sumptuous Spoonfuls

Road Trip Chocolate Chip Cookies by Recipes from a Pantry

And, a personal favorite ~

                                                     Chorizo Fundido by I Thee Cook

Your hostesses ~

• Mommy Time Party ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
<a href="http://sunflowersuppersupperclub.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" width="125"/></a>

Sesame Peanut Noodles

If your kids love peanut butter like mine, here is a sure fire way to get more fiber and veggies into their diet. Or your own for that matter! This is a great salad to use your imagination with. Use whatever veggies are your favorites. It keeps well in the fridge so you'll have some leftover for another meal.

Sesame Peanut Noodles
For the dressing:
1/2  cup peanut butter
1/4  cup rice wine vinegar
1/2  cup low-sodium soy sauce
1  tablespoon grated ginger
1  tablespoon toasted Sesame Oil
2  tablespoons Canola oil
Juice of one lime (about 3 tablespoons)
1  heaping tablespoon honey
1  tablespoon Asian sweet chili sauce
1  clove garlic, minced (1/2 teaspoon)

For the salad:
1 pound whole wheat spaghetti
1 (10 ounce) bag coleslaw mix
1  large red pepper, thinly sliced into matchsticks
5  green onions, sliced
1/2  cup rough chopped cilantro, not packed

Garnish:
1/2  cup dry roasted peanuts, rough chopped
Additional chopped cilantro
2 tablespoons toasted Sesame seeds (Toast in 350 degree oven for about 5 minutes.)

Combine all the dressing ingredients in a small bowl and whisk to combine. If dressing is too thick, add a little hot water to thin. Set aside to allow the flavors to blend while you assemble the salad.

Boil the spaghetti noodles according to package instructions, drain and rinse with cold water. In a large bowl combine the drained and rinsed spaghetti noodles with the coleslaw mix, sliced red pepper, green onions, and cilantro. Toss with the dressing. Garnish as desired and serve.

Cooks notes: This makes a rather large batch. I use the peanuts and sesame seeds as garnish on top so they don't get "soft" in the salad. I just sprinkle some on top of the individual servings. 

This is also delicious with some chopped apple in it. Again, I only add it to the portion we will definitely eat because it doesn't save well. 

Enjoy!

Kim

Linked to the following great parties:
Miz Helen's Country Cottage Full Plate Thursday
Food Done Light Thursday's Treasures
Everyday Mom's Meals Church Supper