Home Maid Simple

Tag: Recipe

  • Cinnamon and Sugar Sweet Potatoes

    Cinnamon and Sugar Sweet Potatoes

    When you’re craving Sweet Potato Pie and Pecan Pie, combine the two for a Cinnamon and Sugar Sweet Potato side dish. This post contains affiliate links and I will be compensated if you click through and make a purchase. 
    Cinnamon and Sugar Sweet Potatoes offer a healthier side to your Sunday dinner.

    I got this crazy idea to try and recreate a sweet potato and pecan pie as a healthier side dish for our Sunday Pork Roast. I’m kind of new to using sweet potatoes still, so I wasn’t sure how it would turn out.

    It actually just started as roasted sweet potatoes, but as I started cutting the sweet potato up, I thought I didn’t really want to turn on the oven. That was followed by trying to decide what spices to use. When I tossed in cinnamon and sugar, that’s when the idea of pie popped into my head.  So I hit the cupboard and found my bag of chopped pecans. It all came together so nicely.

    The cinnamon and sugar added a nice little extra sweetness, that helped the kids enjoy the potatoes. YAY!  
     
    I hope you enjoy these as well.  I wish I could tell you exactly how to make the cranberry gravy I had with this as well, but since it came off the pork roast and I just thickened it up, I’ll have to try and recreate it soon.
     
    Cinnamon and Sugar Sweet Potatoes
    Sweet Potatoes and Pecans make this decadent side dish everyone will love
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    Ingredients
    1. 1 large Sweet Potato
    2. 1 TBS Butter
    3. 1 TBS and 1 tsp Cinnamon Sugar Mix
    4. 2-3 TBS chopped Pecans
    Instructions
    1. Peel and chop the Sweet Potato.
    2. In a frying pan, melt the butter, and add the sweet potatoes.
    3. Fry for about 5 minutes, and add the cinnamon sugar mixture and pecans.
    4. Fry for another 5-10 minutes, or until potatoes are cooked through, and slightly browned.
    5. Serve warm.
    Home Maid Simple https://www.homemaidsimple.com/

    Do you love Sweet Potatoes?


  • Pear Salad with Raspberry Vinaigrette #FoodieFriday

    Pear Salad with Raspberry Vinaigrette #FoodieFriday

    Oh this was so yummy!  I got the idea for this salad from one of eMeals simple sides – Pear Feta Salad. I took what I had on hand, and fresh in the garden though, versus a store bought salad mix. I also prepared my own Vinaigrette after doing a little research into what exactly makes a vinaigrette.

    My lettuce and peas are ready to start harvesting, but the carrots still needed a little time, so I left them  out of the salad. I do feel it’s lacking in a little color, but it is not lacking in flavor!

    I get little flutters every time I look out into the garden. I always thought having a large garden would be hard. That it took lots of time and care to get vegetables to grow, but guess what – it really isn’t that hard! The hardest part for me has been the weeding. The previous owners used cow manure every year, which is great for the soil, but terrible for weeds. My friend told me to try sheep manure in the future, because the sheep actually grind any seeds they eat down, so they won’t regrow out of the manure, unlike cows.  Just a bit of info for you today .

    Whoa, I digress – let’s get back to this salad!  I wasn’t sure at first if it was really good enough to share here on Foodie Friday, but the more I ate, the more I loved. I can still taste the light taste of the vinaigrette, mixed with feta and peas on my lips. So yummy!

    Pear Salad with Raspberry Vinaigrette

    For the Salad – now bear with me here, I just got a kitchen scale, and since I picked some of these fresh from the garden, I’m giving you weights, with approximate measurements.
    31g Black Seeded Simpson Lettuce (or any loose leaf lettuce). Or as much as you want for 1 serving of salad
    23g Fresh Garden Peas. Or approximately 2 spoonfuls, or 11 whole peas shelled.
    2 TBS Feta Cheese
    1 TBS Slices Almonds
    1/2 of 1 Pear, sliced
    1-2 TBS Raspberry Vinaigrette Dressing
    For the Dressing
    3 TBS EVOO
    1 TBS white balsamic Raspberry Blush Vinegar
    1 tsp raw, unfiltered honey
    In a small bowl, combine Dressing ingredients. Set aside.
    In a serving bowl, combine all the ingredients for the salad, minus the dressing. Toss together, or layer like I did, eventually it all goes to the same place.  Drizzle on as much dressing as you like, but it really doesn’t need much. 
    I made a single serving for me to enjoy after taking the kids to swimming and the park, and it was perfect.  You could easily dish this as a dinner side as well. The dressing was so yummy, I would even consider just drizzling it on some peas with a little feta.   
    ~FEATURES~
    Today I’m bringing you Breakfast, Lunch and Dinner. Enjoy these recipes from last week’s link up.
    Berrylicious Ataif 
    from Ma Niche
    She calls this a dessert, but it reminds me a lot of crepes, which I eat for breakfast. So fruity and creamy, I could probably eat this anytime.
    roast beef pesto panini by cookingwithcurls WM
    Roast Beef Pesto Panini
    Summertime is Sandwich time here. I love this combination of Roast Beef and Pesto on a Ciabatta bread. 
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    Tempura Sushi Salad
    Mark and I adore sushi, but it is intimidating to make at home. I can’t wait to try out this deconstructed sushi!

    Welcome back to all our returning Foodie Friday Friends! If you’re new here, grab a button and link up your food related posts on the linky.
    Don’t forget to visit my co-host Diane at Simple Living and Eating, and then hop around and find some new recipes, and new friends.

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  • Hot Fudge Butterscotch Brownie Milkshake #FoodieFriday

    Hot Fudge Butterscotch Brownie Milkshake #FoodieFriday


    Brought to you by Home Maid Simple
    and Simple Living and Eating

    Happy Fathers Day Weekend!  I got the idea for this milkshake from eMeals Fathers Day Menu. They had these yummy looking photos and a recipe for Caramel Brownie Chunk Milkshakes that just made my mouth water. Now I know how much Mark loves milkshakes, but he loves them loaded! So I made some twists of my own, to create this Fathers Day treat.  Enjoy

    Hot Fudge Butterscotch Brownie Milkshake

    Ingredients
    1/2 cup Milk
    4 cups Vanilla Ice Cream
    5 brownies (I made Rodelle’s Football Brownies, and just skipped shaping them)
    Hot Fudge Sauce
    Butterscotch Caramel Sauce
    Honey Coated Dried Banana Slices, chopped
    Directions
    Blend Milk and Ice Cream in a blender until smooth. Add 2 1/2 brownies, and continue blending. Add in about 2 TBS of the Hot Fudge Sauce, and blend once more. 
    Pour the milkshake into cups. Drizzle with more hot fudge, butterscotch sauce, and top with banana slices. Enjoy.

    Stuck on what to make this Fathers Day?  Check out some of these recipes from last week’s party!

    From left to right, top to bottom

    Bacon & Cheese Savory Bread from Will Cook for Smiles
    BBQ Chicken Pizza from Call Me PMC
    Caramel Brownie Chunk Milkshake from eMeals
    Grilled Herb Pork Chops from Miz Helen’s Country Cottage
    Chocolate Banana Pudding Pie from The Home Heart
    Sliders with Mushrooms, Swiss Cheese and Onion from Feeding Big


    In Mark’s opinion, you should ask your Father how he likes his steak, and cook him up a nice slice of steak, served with real homemade mashed potatoes, and some sauteed mushrooms. I guess I know what we’re having this Sunday.

    Come see where I Party!

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  • Sesame Chicken Lettuce Wraps #FoodieFriday

    Sesame Chicken Lettuce Wraps #FoodieFriday

    Hosted at Home Maid Simple
    and
    Simple Living and Eating

    Last year I received Feeding the Dragon: A culinary travelogue through China with recipes. It has continued to be my go to book for Authentic Chinese Cuisine. Last week, I decided to try the lettuce cups again, but since I didn’t have all the ingredients, I did what I do best and substituted with what I had.  Oh they turned out so wonderful!  I hope you enjoy.

    Sesame Chicken Lettuce Wraps

    Ingredients
    2 TBS Soy Sauce
    2 TBS Toasted Sesame Oil
    1 TBS Rice Vinegar
    1/2 tsp salt
    1/2 tsp sugar
    1 tsp powdered ginger
    3 TBS vegetable oil
    3 cloves garlic, minced
    1/4 cup sliced radishes (I used mine fresh from the garden!)
    1 can Water Chestnuts, drained
    2 TBS Sesame Seeds
    3 boneless, skinless Chicken Breasts, chopped into bite sized pieces
    Lettuce Leaves
    Directions
    In a small bowl mix together the soy sauce, sesame oil, vinegar, salt, sugar, and ginger. Set aside.
    In a large frying pan, or wok, heat vegetable oil over medium-high heat. Add chicken when the oil is warm, and cook until no longer pink inside – about 10-15 minutes. 
    Add the garlic, radishes, and water chestnuts. Turn heat down to medium, and cook for 3-5 minutes, stirring periodically. Add the liquid mixture, and sesame seeds. Cover and cook for another 2-3 minutes.
    Serve in Lettuce leaves.  
    Enjoy!

    ~FEATURES~
    If I haven’t said it enough yet, Thank you all so much for being a part of Foodie Friday! Some of you have been linking up with us for over a year now, and some of you are new. I enjoy browsing your recipes all week long. Many of you have taught me more about health foods, while some of you tickle my tastebuds with your decadent desserts. I hope you all continue to enjoy Foodie Friday, and the joy food can bring to the home. Here are my favorites from last weeks party.
    Baby Zucchini’s Roasted with Herbs
    With my zucchini plants growing nice and big, I was excited to find this recipe. We’ll for sure try it out once we have our fresh zucchini grown.
    Grilled Shrimp with Lime Marinade
    Grilled Shrimp Skewers with Lime Marinade
    These would be so good plain, but also in a myriad of different dishes. Plus, using the grill keeps the house from heating up!

    Chocolate-Caramel-Pastry-Flower-Pods willcookforsmiles.com
    Chocolate Stuffed Pastry Flower Pods
    You have to go read about the adventure that led up to these pretty pastries! The bonus is the short list of ingredients, and easy directions!

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  • Mouth Watering Menu

    Mouth Watering Menu

    I really can’t look through our Foodie Friday Party without my mouth beginning to water!  I’ve found a lot of treats to add to our menus lately, and side dishes have been saved thanks to all of you!  Really though, how can you not start salivating over things like Strawberry Rhubarb Crumble Parfait

    Strawberry Rhubarb Crumble Parfait by Jazzy Gourmet

    Victoria Sponge Cake 
    Which by the way, I just might have to make for my birthday this week!
    (please click on the links to see the original recipes from their creators, and pin from their site!)

    This weeks Menu
    (with help from emeals)
    Monday – Creamy Mustard Pork Ribs
    Tuesday – Chicken Cordon Bleu with Strawberry Fields Salad and a Doctor Who Themed Cake (My Birthday Dinner!)
    Wednesday – Tuna Noodle Casserole with Parmesan and Chive Quinoa Patties
    Thursday – Chicken Lettuce Wraps (recipe coming Friday)
    Friday – Tacos and Burritos
    Saturday – leftovers
    Sunday – Cranberry Pork Roast
    MPM-Spring


  • Fun Summer Cakes

    This post is sponsored by Betty Crocker. All opinions are 100% my own.

    Summer is here! All not technically, but school is out here and consistently warm weather is on the horizon. Despite my best efforts to have fun and creative snacks during the school year, we usually stuck with a plate of veggies or cheese and crackers. With summer here I have much more time to play around in the kitchen and get creative.
    I’ve told you before how I love the ease of box mixes for a quick treat, so I was really excited when Betty Crocker shared these easy but very creative summer cakes!  Check them out and maybe make some for your summer parties this year.  
    This ice cream cone cake would make a fun activity for a birthday party. The cones make it easy for little hands to hold while decorating them with sprinkles, fruit, candy, or even a cherry on top!
    Additional ideas I may have to try this summer are Betty Crockers Watermelon Cake (I’m picturing for a BBQ) and the Flip Flops Cake (think water party)!
    What summer parties do you have planned this year?
  • Venice’s Chicken #FoodieFriday

    Venice’s Chicken #FoodieFriday


    Hosted at Home Maid Simple and Simple Living and Eating

    In an effort to spend more time with my kids one on one, and to hopefully get them eating better, I assigned the 3 older kids a meal they must help prepare. Princess C was given breakfast since she is usually the first one awake. Princess R helps me with lunch, because sandwiches are easy for an independent 3 year old to handle. Last Princess V as the oldest, and most picky child, is helping me make our dinners. 
    Wednesday night I knew I wanted breaded chicken, but I decided to let Princess V choose the spices. We grabbed our spice turn and began smelling the spices, until she had a combination of smells she enjoyed.  Enjoy this very tasty chicken made by a 6 year old chef in training!

    Venice’s Chicken

    Ingredients
    1 cup flour
    1/2 tsp Rosemary
    1/2 tsp Basil
    1/4 tsp Garlic Salt
    Dash of Pepper
    1 cup Milk
    5 boneless, skinless Chicken tender strips
    2 TBS Olive Oil
    Directions
    1. Heat the oil in a large skillet.
    2. Mix the flour and spices in a medium sized bowl. Pour the milk into a second medium sized bowl. 
    3. One at a time, dredge the chicken strips through the milk, and then the flour mixture. 
    4. Fry in the heated skillet 10-15 minutes, or until no longer pink inside. Turning once for an even browning. 
    5. Serve with green beans, and home made bread.

    ~FEATURES~

    Prosciuto, Melon and Herbed Provolone
    From Soliloquy of Food and Such
    A fancy twist to eating Melon – I’m excited to try this light appetizer at my next get together. 


    Corn Salad with Goat Cheese
    Corn Salad and Goat Cheese
    From Prudent Living
    I’ve never tried Goat Cheese, but now I really want to!


    Strawberry Apricot Swirl Ice Cream by Jazzy Gourmet
    Strawberry Apricot Swirl Ice Cream
    From Jazzy Gourmet
    I vow to buy an ice cream maker this summer! Fresh fruit really makes a summer treat.



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  • Tex Mex Burgers and Memorial Day

    Tex Mex Burgers and Memorial Day

    Today we’re off to meet my parents at a cemetery. In honor of Memorial Day and our fallen Soldiers, we have a tradition to visit gravesides in remembrance of our fallen countrymen, as well as our ancestors. Originally called Decoration Day, my family uses Memorial Day to place flowers and flags (if the city hasn’t done it) on those graves. Thank you to all our current soldiers who place their life in danger to protect our freedoms.  You are truly Hero’s.

    Memorial Day also is a great day to kick off the BBQ season. I have a great recipe from eMeals to share with you, as well as a giveaway!

    Tex Mex Burgers

    Ingredients

    1½ teaspoons each chili powder
    1½ teaspoons cumin
    1½ teaspoons dried oregano
    1 teaspoon salt
    1½ lbs ground chuck
    4 slices pepper jack cheese
    4 hamburger buns
    1 avocado, pitted and sliced

    Directions

    Mix together chili powder, cumin, oregano and salt. Gently fold into ground chuck. Divide into 4 to 6 patties. Grill 6 minutes on each side. Top with cheese slices and cover for 1 minute to melt cheese. Let burgers sit off heat 3 minutes. Serve on toasted buns topped with avocado slices.

    GIVEAWAY

    eMeals is giving away a 3 month dinner plan to one reader. Fill out the rafflecopter below.
    Open Worldwide.
    Winner will have 48 hours to respond to winning email before forfeiting prize

  • Chocolate Strawberry Baked Oatmeal #FoodieFriday

    Chocolate Strawberry Baked Oatmeal #FoodieFriday

    Thanks for coming by Foodie Friday! Today my cohost Diane has a Kale Eggplant Stew you should check out!
     
    Chocolate Strawberry Baked Oatmeal from www.homemaidsimple.com
     
    Ever struggle to feed your kids oatmeal?  I know when I was a child I really did not like oatmeal. My mom always tried to make it appealing with fresh fruit, or cinnamon and milk. No matter what though, my gag reflexes always kicked in when trying to eat oatmeal.  Thankfully my taste buds have refined themselves as an adult, and I actually enjoy oatmeal now. I can not eat it plain though. 
     
    Unfortunately, my kids have taken after me and struggle eating the sticky stuff. I’ve tried a multitude of ways, including fun fruit parfaits, but nothing could get them to eat it. That is, until I baked it.  Princess V is the only one that still fights me on oatmeal, while the other 3 gobble it up and even ask for more. According to Princess C “3 is good Mom. Can I have one more?”
     
    Of course Princess V’s reaction was a bit more dramatic when after some screaming and wailing, I sent her back to bed, she uttered the words “You’re going DOWN for this!”  Well, I must be parenting right, but I think some TV shows need to be turned off for awhile…Avatar, or very possibly the old Sonic the Hedgehog we’ve recently introduced the kids to. And by the way, I saved her oatmeal for her and still made her eat it once she calmed down and apologized. 
     
    I’m still feeling a win on this with 3 out of 4 kids liking it
     

    Chocolate Strawberry Baked Oatmeal

    adapted from the cookbook Beyond Oatmeal: 101 Breakfast Recipes
     
    Ingredients
    1 1/2 cups quick-cooking oatmeal
    1/2 cup sugar
    1/4 cup butter, melted
    1/2 cup milk
    1 egg
    3/4 tsp salt
    1 tsp baking powder
    1 1/2 tsp vanilla extract
    1/4 cup Almond Bark Shavings
    1/3 cup Strawberry Jam
     
    Directions
    Preheat oven to 350 F. Grease a 9×9 baking pan
     
    Combine all the ingredients except the jam in a medium bowl.  Pour into the prepared baking dish, and spread out. Add dollops of the strawberry jam on top, or spread it into an even layer.
     
    Bake for 25 minutes. Serve and Enjoy.
     
     

    ~FEATURES~

    Chocolate Peanut Butter Oatmeal
    I will for sure be trying this one out next! Peanut butter is more Princess V’s thing, so maybe she’ll like it better.
     
    Lady Behind The Curtain - Steak Sandwich Stackers  
    Steak Sandwich Stackers
    from Lady Behind the Curtain
    These would be perfect for a Memorial Day get together. Perfect little bites, with a lot going on!
     
    Sweet & Spicy Pineapple Slaw from www.thisgalcooks.com #coleslaw #spicy #pineapple 2wm
    Sweet and Spicy Pineapple Slaw
    from This Gal Cooks
    Add a little twist to summer bbq’s with this side.
     

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  • Asparagus and Pork Stir Fry

    Asparagus and Pork Stir Fry

    This has been a very long, very straining week. So I did what I don’t normally do, and made a very easy meal, and am now going to share it with you. Please visit my co-host Diane on her blog Simple Living and Eating, for another great recipe!
     
    Asparagus and Pork Stir Fry
    When I’m short on time and ingredients, one thing I can always count on to be in my pantry is a bag of rice. The addition of vegetables, meat, and a bit of soy sauce will always turn out a winner at my house. 
    Stir Fry is a great way to use up leftover meat as well. In this one, I’ve used pork spareribs, but chicken, beef, and turkey will all work! Of course, if you want to go meatless, that is always an option as well. I often scramble in a few eggs, but again not absolutely needed. 
    What really makes this dish easy though is the use of frozen vegetables. Admittedly not my favorite way to make stir-fry, but it saves time and comes together quickly when you’ve had a long day.
    Asparagus and Pork Stir Fry
    Quick and Simple use of leftover Pork
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    Ingredients
    1. 2 cups Minute Rice
    2. 2 cups Water
    3. 2-3 TBS Olive Oil
    4. 1 bag Flav-R-pac Asparagus Stir Fry*
    5. Leftover BBQ Pork Ribs**
    6. Soy Sauce
    7. .
    Instructions
    1. In a wok, or large frying pan, heat the oil. Once the oil sizzles with a little water droplet, add the Asparagus Stir Fry mix, and pork.
    2. While the veggies are cooking, heat the water in a medium saucepan. When it begins to boil, add the rice. Cover, and remove from heat.
    3. Once the Veggies and meat are heated through, remove from pan. Serve over the rice with a little soy sauce dribbled on.
    Notes
    1. *If you prefer to use fresh veggies, the mix contains asparagus, carrots, celery, green beans, and cauliflower. Julienne the carrots and green beans. Chop the cauliflower and celery into bite size pieces. Cut the Asparagus into long strips, almost like Julienne, but leave the stalk intact.
    2. **The meat can be left out. I always enjoy a little added meat to our dishes though. For an extra boost of protein instead of meat, you can use some scrambled eggs. They would also be delightful in this dish
    Home Maid Simple https://www.homemaidsimple.com/
     


    ~FEATURES~ 
    from Cook With Sara
    This would be the perfect twist to plain old coleslaw.
     
    from Peace but not Quiet
    This dressing will go well over any of your summer staples – salad, chicken, tacos. Yum!
     
    from Something Sweet Winnie’s Blog
    I’m in heaven. These are the perfect treat for a long week. 
     
    Did you know? I have a pinterest board dedicated to all the Foodie Friday Features(plus ones I really really like, but didn’t feature).