Through My Eyes.....

Slow Down...And Look A Little Closer

I went for a walk the other day. I wanted to get some flower pictures along the way to the hayfield. I was amazed at how many little critters were "hiding" in the flowers I was photographing. I realized how I had overlooked some amazing little creepy crawlies.

 

 

 

 

 

 

 

 

 

 

Foolproof Family Recipes~Review & Giveaway!

I love coming across that one cookbook that seems to have not a few "go to" recipes, but all are "go to" recipes. This cookbook that has just been released by Gooseberry Patch has recipes that are perfect for busy families. (I also like it when "foolproof" is in the title! ;)  ).

This book is full of recipes that are easy to put together, with easy-to-follow directions.

 

 

 

 

Hawaiian Salad

Shared by: Sharry Murawski from Oak Forest, IL

 

1 cup pineapple chunks

11-oz. can mandarin oranges, drained

1/2 cup sour cream

1 cup mini marshmallows

2 Tbsp. sweetened flaked coconut, toasted

 

Combine pineapple and oranges in a bowl. Gently stir in sour cream. Fold in marshmallows and coconut. Refrigerate until ready to serve. Serves 4.

 

 

 

Carolyn's Toscana Soup

shared by: Carolyn Deckard from Bedford, IN

 

1/2 lb. spicy Italian pork sausage links*

2-3/4 cup chicken broth

1/4 cup whipping cream

2 cups kale, chopped

2 russet potatoes, quartered and sliced

1/4 tsp. red pepper flakes

1/4 tsp. salt

 

Grill or sauté sausage until browned. Drain and cool; slice sausage at an angle, 1/2 inch thick. Combine broth and cream in a large saucepan over medium heat. Add sausage and remaining ingredients. Reduce heat to low. Cover and simmer for about one hour, stirring occasionally, until potatoes are tender. Serves 4.

 

*I used ground sausage for this recipe. I browned it and then drained it.

 

Italian Zucchini

shared by: Stephanie Gegg from Sainte Genevieve, MO

 

1-1/2 zucchini, cubed

15-1/2 oz. can petite diced tomatoes

1 cup sweet onion, chopped

1 cup sliced mushrooms

1/2 tsp. garlic, minced

1/2 tsp. red pepper flakes

1/8 tsp. dried oregano

1/2 tsp. salt

1/8 tsp. pepper

 

Combine zucchini, undrained tomatoes and remaining ingredients in a medium saucepan. Cook over medium heat for 20 to 25 minutes, until vegetables are tender. Makes 4 servings.

 

 

 

 

Enter for a chance to win a copy of Gooseberry Patch Foolproof Family Recipes!

 

Leave a comment on this review/giveaway post.

 

What is your favorite "go to" recipe that is a family favorite?

 

Giveaway begins today, July 8, 2014 and a winner will be chosen on August 1, 2014 at 9:00 p.m. EST.  Please be sure you leave an email address so that I can contact you if you are chosen!

 

Winners will be notified by email and have 48 hours to respond.

 

Thanks! And Good Luck!!

 

 

 

 

 

 

Homestyle Apple Brown Betty

A slow-cooker dessert that is so yummy!

Homestyle Apple Brown Betty

6 cups of your favorite cooking apples, peeled, cored and cut into eighths

1 cup bread crumbs

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/8 tsp. salt

3/4 cup packed brown sugar

1/2 cup (1 stick) butter or margarine, melted

1/4 cup finely chopped walnuts* optional

 

Lightly grease 2 1/2 to 3 quart slow-cooker; place apples on bottom.

Combine bread crumbs, cinnamon, nutmeg, salt, brown sugar, butter and walnuts, and spread over apples. Cover; cook on low 3-4 hours, or on  high 2 hours.

Makes 8 servings.

 

 

If I had some in the freezer, this would have been even better with a

scoop or two of vanilla ice cream!

 

Grilling & Campfire Cooking Cookbook Review

Hope everyone is enjoying their Memorial Day weekend. Thanks to all the veterans who have served and all in the military currently serving.

Also sending a congratulations out to those who are graduating! Good Luck!!

So, in time for Memorial Day and the beginning of summer, I'm doing an Early Bird Cookbook Review for Gooseberry Patch. The cookbook is GBP Grilling & Campfire Cooking.  I found so many delicious recipes in just the first chapter! My family loves to cook out any chance we get. But, this summer I've decided to experiment more on the grill, and go a little further than hot dogs and hamburgers. This cookbook really helped me get a start on that.

You can also find this ebook at Amazon for $1.99.

Sweet & Spicy Chicken was my first choice. I cut back on the amount of chili powder, only because I know my daughter would not touch it if it's too spicy. Loved the sweet and spicy combination. I've made this twice now, once on the charcoal grill (we ate them as sandwiches), and another time I made them on our George Foreman grill, and we sliced the chicken breasts up for a salad. You can use this chicken for so many different things!

Sweet & Spicy Chicken

submitted by: Kristen Pittis of Dennison Ohio

 

1/2 cup light brown sugar, packed

2 Tbsp. chili powder

1 tsp. seasoned salt

1/2 tsp. garlic powder

4 boneless, skinless chicken breasts

 

In a large plastic zipper bag, combine all ingredients except chicken. Pat chicken dry; add to bag. Seal bag and rub brown sugar mixture into chicken. Refrigerate at least 30 minutes. Place chicken on an oiled grate over medium-high heat. Grill for 8-10 minutes on each side, until chicken juices run clear. Makes 4 servings.

 

 

 

Balsamic Grilled Tomatoes

submitted by: Amy Hunt of Traphill, NC

 

4 tomatoes, halved

1/4 c. balsamic vinaigrette salad dressing

1/4 c. grated Parmesan cheese

 

Place tomatoes in a disposable 13"x9" aluminum foil baking pan, cut side up. Drizzle with salad dressing; sprinkle with cheese. Place pan on a grate over medium heat. Cook for 15 minutes, or until tomatoes are soft and cheese is golden. Serves 4.

 

 

 

Grilled Portabella Blues

submitted by: Marion Sundberg of Ramona, CA

 

1/2 c. balsamic vinegar

1/4 c. olive oil

2 cloves garlic, pressed

salt and pepper to taste

4 large portabella mushroom caps

1/2 c. crumbled blue cheese

 

Mix vinegar, oil, garlic, salt and pepper in a large plastic zipping bag. Add mushrooms, seal bag and refrigerate for at least one hour. Drain, discarding marinade. Grill mushrooms over medium heat until tender and golden. Just before removing mushrooms from the grill, spoon blue cheese into the center of each mushroom. Let stand until cheese melts, serve immediately. Makes 4 servings.

 

 

 

Yummy Meatball Skewers

submitted by: Sherry Gordon of Arlington Heights, IL

 

28 oz. pkg. frozen meatballs, thawed

2 green and/or red peppers, cut into 1-inch squares

2 c. pineapple cubes

1 red onion, cut into 1-inch squares

1-1/2 c. teriyaki sauce

8-10 skewers

 

Place 3 meatballs on each skewer, alternating with pepper, pineapple and onion pieces. Place skewers on a grill over medium heat. Cook for 10-12 minutes, turning skewers occasionally. Brush with sauce during last 5 minutes of grilling. Serves 8-10.

 

*I soaked our skewers in water for about 30 minutes before placing them on the grill.

 

 

 

Now for a chance to win a free copy of this cookbook!

Leave a comment here on this post or on our Down on the Farm facebook page,

 

https://www.facebook.com/pages/Down-on-the-Farm/114521021958455?ref=hl

 

With summer coming, what is your favorite summer activity you look forward to the most this summer?? My daughter and I are planning on taking a trip to Disney World in August, so I have to say that is what I'm looking forward to. (I'm sure I will be the big kid on this trip!!).

 

The giveaway starts right now, and I will be choosing a winner on June 21, on the First Day of Summer!!

Please leave an email address so I can let you know if you are the winner!

Good Luck!!

 

 

 

 

 

 

 

 

 

Along Country Roads

 

 

So many reasons why I love living on a country road....

Stuffed Green Pepper Soup

My family and I decided to take the afternoon fishing at our pond. So... I tossed everything for this soup in our slow-cooker, and it was ready when we got in, and we had a hot dinner ready before evening milking.
There are days that just seem to come together like that. :)

 

 

 

Stuffed Green Pepper Soup

 

1 lb. ground beef

2 cups green pepper, chopped (I used 2 green peppers and 1 red pepper, for color)

1 cup onion, chopped

14-oz. can beef broth

14-1/2 oz. can diced tomatoes

10-3/4 oz. can tomato soup

1/4 tsp. pepper

1-1/2 cup cooked rice

 

Brown beef over medium-high heat, drain. Place in slow-cooker. Add remaining ingredients, except the rice. Cook on low for 4-6 hours, until peppers are tender. Add cooked rice and cook for about 30 minutes longer, to heat through. Makes 6 servings.

 

* This is yummy with corn chips & shredded cheddar cheese on top.