Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, September 29, 2014

Tuesday's Table for September 30, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Countrified Hicks' Corn Cob Jelly.  I have totally been wanting to try this for a couple of years - maybe this is a sign that I need to make it this year!   To see how to re-create this, step-by-step, in your kitchen, head over and see this wonderful site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




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Friday, September 26, 2014

Mini Donut Icebox Cake


Icebox cakes are pretty, layered desserts a bit like a trfile.  They are a snap to make - assemble in just a few minutes the night before and you've got a beautiful, rich and creamy dessert the next day.



This dessert is the essence of simplicity with just 4 ingredients. The magic is a few hours in the refrigerator - transforming those ingredients into sweet, creamy deliciousness.


This recipe lends itself to variations too.  Try adding a tablespoon of instant espresso powder to the whipped cream for Coffee and Donuts.  Or use chocolate covered donuts and drizzle with chocolate sauce.  Let your imagination be your guide!



Mini Donut Icebox Cake

by Susan @ Love from the Kitchen
Prep Time: 15 minutes
Cook Time: chill 12 hours to overnight
Ingredients (6 servings)
  • 18 miniature glazed or powdered doughnuts
  • 1/2 cup confectioners' sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla
Instructions

  • Cut 12 of the miniature doughnuts in half horizontally, using a serrated knife, to make a total of 24 thin donuts. Use the palm of your hand to lightly smash each donut half.
  • Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream for about 3 minutes or until firm peaks form when the beaters are lifted.
  • Put 1 doughnut half cut-side down in the bottom of an 8-ounce mug. Top with 2 tablespoons of the cream and spread out into an even layer. Repeat the layering to make 3 more layers of doughnuts and cream, ending with a layer of cream on top. Repeat the layering process in 5 more mugs.
  • Cover the mugs with plastic wrap and refrigerate 12 hours or overnight to let the doughnuts soften.
  • When ready to serve, place one of the remaining donuts on top of each mug and serve immediately.
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Monday, September 22, 2014

Tuesday's Table for September 23, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Sweet Carolina Charm's Smoke Gouda White Pizza.  I love pizza, and I frequently make pizza from scratch.  I've never tried a white pizza - and the smoked gouda makes it sound so tempting!   To see how to re-create this. step-by-step, in your kitchen, head over and see this wonderful site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




zentMRS - Love in the Kitchen
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Saturday, September 20, 2014

Apple and Basil Gazpacho


Today is Crazy Ingredient Challenge Day!  CIC is the headed up by Dawn at Spatula’s On Parade - this is one group of talented chefs who come up with these recipes each month, made with, well, crazy ingredients!


I knew exactly what I wanted to make when I heard that this month's ingredients were apples and basil.  I love both ingredients in both sweet and savory recipes.  The Apple and Basil Gazpacho I made is sort of a combination of both!


This is a super recipe for hot weather (something we've had a lot of lately).  And if you're not in the mood for something cold?  Try it hot - also delicious!


I love the flavor of the basil with the bright strong flavor of the apples.  I used cinnamon basil that I have growing in my yard - just the perfect flavor combination!


Before you get to my recipe, see what other fantastic recipes that my fellow Crazy Ingredient Chefs have made:







Apple and Basil Gazpacho

by Susan @ Love from the Kitchen
Prep Time: 5 minutes
Cook Time: 20 minutes plus 3 hours to chi
Keywords: blender soup/stew Apple Basil
Ingredients (Serves 6)
  • 1 tablespoon butter
  • 4 Granny Smith apples, peeled, cored and sliced, plus one for garnish
  • 2 cups unsweetened apple juice
  • 1 tablespoon white wine vinegar
  • 3 tablespoons fresh basil, chopped, plus several sprigs to garnish
  • 1/2 teaspoon cinnamon
  • 1 tablespoon sugar
  • 1/2 cup heavy cream
Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the apples and saute until soft, about 10 minutes.
  3. Add remaining ingredients and simmer for 8 minutes.
  4. Using an immersion blender, blend unti smooth.
  5. Stir in the heavy cream and remove from heat.
  6. Chill for three hours and serve cold.
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Monday, September 15, 2014

Tuesday's Table for September 16, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Cannin Peaches from Our 4 Kiddos.  I am {moderately} obsessed with canning, though I haven't gotten around to canning peaches yet.  This easy recipe makes me want to try!  To see how to re-create this. step-by-step, in your kitchen, head over and see this wonderful site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




zentMRS - Love in the Kitchen
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Saturday, September 13, 2014

Mediterranean Chicken



Not too long ago, we were driving with my father-in-law and spotted a restaurant that served Mediterranean Food.  My father-in-law asked what was considered "Mediterranean Food" exactly.  He figured maybe it was pizza.




The countries that have inspired Mediterranean food all surround the Mediterranean Sea. These cultures have eating habits that developed over thousands of years. In Europe, parts of Italy, Greece, Portugal, Spain, and southern France have congtributed to what is considered Medierranean food, as have Morocco and Tunisia in North Africa. Even parts of the Balkan region and Turkey as well as Middle Eastern countries like Lebanon and Syria have Mediterranean food in their roots.

The Mediterranean region is warm and sunny, and produces large supplies of fresh fruits and vegetables almost year round that people eat many times per day. Wine, bread, olive oil, nuts, and legumes (beans and lentils) are other staples of the region. The preparation and sharing of meals is a very important and festive part of Mediterranean culture as well, and Mediterranean cuisine is popular around the world for its flavors.

So pizza yes, but also so much more.  This fast and easy chicken dish has many ingredients and flavors of the Mediterranean.



Rustic and filling, this tasty chicken has all the flavors of the Mediterranean and just a little bit of heat!



Mediterranean Chicken

by Susan @ Love in the Kitchen
Cook Time: 40 minutes
Keywords: saute entree chicken artichoke hearts garbanzo beans Mediterranean
Ingredients (Serves 8)
  • 4 boneless, skinless chiken breasts
  • 3 red bell peppers, diced
  • 2 15 ounce cans Garbanzo Beans, drained and rinsed
  • 2 14 ounce cans Artichoke Hearts, coarsely chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cayenne pepper (more or less, to taste)
  • 1/2 cup low sodium chicken broth
  • 2 cups frozen peas
Instructions
  • Dice the chicken breast and saute in large skillet over medium heat until browned.
  • Add the bell peppers and saute until the peppers are soft.
  • Add Garbanzo Beans, Artichoke Hearts, rosemary, cumin, coriander, oregano, ground cayenne and chicken broth.
  • Bring to a simmer and add the frozen peas. Simmer until the peas are heated through.
  • Serve hot with crusty French Bread.
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Monday, September 08, 2014

Tuesday's Table for September 9, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is 2 KIds and Tired Cooks' Milky Way Brownie Bites.  I have a terrible weakness for chocolate and caramel.  And brownies.  Together?  Yum!!  To see how to re-create this yummy treat in your kitchen, head over and see this wonderful site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




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Wednesday, September 03, 2014

Lasagna Waffles





foodieextravaganza 300
Welcome to the Foodie Extravaganza!!  We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient into a recipe. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!



September is National Waffle month and I (along with a bunch of fabulous bloggers!!) am having a Foodie Extravaganza all about Waffles! You can see all of the delicious recipes at the end of this post.

I look at these challenges as a way to stretch my creativity.  I was pretty excited to have a waffle challenge this month because I've been dreaming about lasagna waffles for a while now.


I really like how these turned out - kind of a fun version of an Italian classic.



I do think that I might try to take it further next time and use lasagna noodles or perhaps some different cheeses.  The options are endless!



Make sure to check out these great recipes from our group:

14 Delicious Waffle Recipes

14 Delicious Waffle Recipes


Lasagna Waffles

by Susan @ Love in the Kitchen
Cook Time: 40 minutes
Ingredients (12 waffles)
  • 1 package (16 ounces) egg roll wrappers
  • 15 ounces ricotta cheese
  • 1 egg
  • 8 ounces fresh mozzarella, sliced
  • 1/2 cup grate parmesan cheese
Instructions
  • Heat your waffle iron.
  • Mix the ricotta cheese and the egg with 1/4 cup of the parmesan cheese.
  • Spread 2 tablespoons of the ricotta cheese mixture on top of one egg roll wrapper. Place another egg roll wrapper on top of the first, smoothing the cheese mixture to about 1 inch from the edge.
  • Add a slice of mozzarella to the top, and then place a third egg roll wrapper over the top of the mozzarella layer.
  • Set aside and repeat with the remaining egg roll wrappers.
  • Spray both sides of your waffle iron with cooking spray. Place one waffle in the middle of the waffle iron. Close the iron and press down gently. Cook until the light changes on your waffle iron and the waffle is lightly brown.
  • Remove the waffle fo the iron and set on a cookie sheet in a warm oven. Repeat with the rest of the waffles.
  • Serve with fresh tomato sauce.
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Monday, September 01, 2014

Tuesday's Table for September 2, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Healthy Ideas Place's Zucchini Bread with Blueberries and Lemon.  I've got a coupole of zucchinis sitting on my counter right now and I have been looking for the right recipe.  This is it!  For step-by-step instructions on how to re-create yummy treat in your kitchen, head over and see this wonderful site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!



zentMRS - Love in the Kitchen
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