Meatballs and Spaghetti Zoodles Salad #BeefUpYourSalad #BestBeef

Posted on April 4, 2017 by Cindy Kerschner

This recipe is entered in a contest sponsored by Certified Angus Beef ® brand where I have a chance to win a prize package. I was under no obligation or received any compensation for writing this post.

Meatballs and Spaghetti Zoodles Salad serves the classic, salad style. Crisp tender zucchini noodles, #bestbeef meatballs drizzled Tamarind Tomato dressing.
Meatballs and Spaghetti Zoodles Salad bite

Hooray, it’s salad season again! Time for crisp fresh greens. Vine-ripened tomatoes and summer squash to start showing up on a regular basis. We eat a lot of salads. I keep on the lookout for fresh ideas and new ingredients.

A lot of fellow food bloggers have used sweet, tart tamarind in amazing sounding dishes. When I saw some at my local store I knew it was time to try.
The tamarind pairs well with beef. I plan to give it a try in other beef dishes too. Of course I will share those with you!

Meatballs and Spaghetti Zoodles Salad

Meatballs and Spaghetti Zoodles Salad

For best results, use Certified Angus Beef ® brand.

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Meatballs and Spaghetti Zoodles Salad #BeefUpYourSalad #BestBeef

Yield: 2 servings

Serving Size: 1 salad

Ingredients

    Meatballs
  • 1/2 lb ground beef (I used Certified Angus Beef ® brand)
  • 1/4 cup breadcrumbs
  • 1 tablespoon tomato paste
  • 2 tablespoons beef broth (optional)
  • 1 egg
  • 1/2 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1 tablespoon oil for frying
    • dressing
  • 1/4 cup tamarind paste
  • 1 tablespoon tomato paste
  • juice from 1 lime (about 2 tablespoons)
  • 1 teaspoon soy sauce
  • 2 teaspoon honey
  • 1 tablespoon olive oil
    • zoodles
  • 2 medium zucchini, spiralized
  • 1/2 cup diced tomatoes
  • 1/4 cup grated Asiago cheese
  • 2 cups mixed baby greens

Instructions

    Meatballs
  • Mix together beef, crumbs, egg, tomato paste, broth and seasoning. Form into mini meatballs. Add a bit more broth or crumbs if needed to achieve desired consistency.
  • Fry in oil over medium-high heat, turning frequently to brown all sides. Reduce heat and simmer until completely cooked. Set aside.
  • Blanch zoodles in boiling water for 2 to 3 minutes until tender but not mushy. Drain and arrange on 2 plates over mixed greens.
    • dressing
  • Whisk together tamarind, lime juice, tomato paste, soy sauce, honey and oil. Set aside.
  • Arrange meatballs over zoodles. Add tomatoes. Drizzle with dressing. Sprinkle with cheese.
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Posted in #RoastPerfect, beef, salad, vegetables, veggies, What's For Dinner?, zucchini | 1 Comment

Banana Crumb Waffles #EasterWeek #Giveaway

Posted on April 3, 2017 by Cindy Kerschner

Welcome to day 1 of #EasterWeek hosted by Bernadette from Rants From My Crazy Kitchen.

This week we are celebrating Easter and Bernadette’s blogging anniversary with all kinds of delicious recipes and a giveaway! From appetizers to ham recipes, we have everything you need for a great Easter dinner or brunch, and one lucky winner will receive a $200 Amazon gift card.

 

Banana Crumb Waffles

I’m starting the week off with Banana Crumb Waffles. Ripe bananas, drizzled with caramel sauce and sprinkled with soft, sugary crumbs. Great Easter breakfast or brunch for family and guests.

I’m a big fan of bananas. Bananas may not be the first fruit you think of when you hear Easter but they have their place on the Easter table. Banana cake, Banana Foster, Banana Cream Pie and even Banana Pudding.
So why not top fluffy buttermilk waffles with some of my favorite fixin’s. Bananas of course, caramel and soft crumbs like you find on Shoofly Pie.

Banana Crumb Waffles

Banana Crumb Waffles bite
You can make these treats as pancakes too! Break out the griddle. For pancakes, you can cook the bananas in the pancake too, if you like!

Banana Crumb Waffles

Banana Crumb Waffles

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Banana Crumb Waffles #EasterWeek #Giveaway

Ingredients

    Waffles or Pancakes
  • 2/3 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon vegetable oil
    • Caramel sauce
  • 1 cup brown sugar
  • 1/2 cup half and half
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
    • Crumbs
  • 3/4 cup flour
  • 1/4 cup cold butter cut into small pieces
  • 1/2 cup brown sugar
    • 2 large bananas sliced

Instructions

    Waffles
  • whisk together flour, baking powder and salt.
  • in a separate bowl, whisk buttermilk, egg, oil and vanilla. Add to dry mix.
  • Fry batter in waffle maker or on griddle. Keep warm.
    • Caramel sauce
  • Whisk together brown sugar, salt, 1/2 and half and butter over medium heat. Cook about 5 minutes, whisk occasionally as sauce thickens to keep it from burning. Add vanilla and continue cooking another 3 to 4 minutes to thicken.
    • Crumbs
  • Whisk together flour and brown sugar. Cut butter into flour sugar mixture to form a soft crumb.
  • Top waffles with banana slices, drizzled caramel and sprinkle with crumbs.
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easterweek 2017 collage

Today’s Deliciously Perfect Recipes for Easter:

Appetizer-
Mini Croque Madames from Forking Up
Main Dishes-
Slow Cooker Honey Ham from Rants From My Crazy Kitchen
Peppered Parmesan Asparagus Quinoa Quiche Muffins from It’s Yummi
Banana Crumb Waffles from Cindy’s Recipes and Writings
Side Dish-
Wild Violet Butter from Farm Fresh Feasts
Dessert-
Blueberry Grunt from Making Miracles

Remember to check back all #EasterWeek long for more great recipes and fun ideas!

On to the giveaway, good luck!

Giveaway open April 3- April 17, 2017 to residents of the continental age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.

a Rafflecopter giveaway

Posted in bananas, breakfast, brunch, Easter, waffle, What's For Dinner? | Tagged | 8 Comments

Bronzed Tomato Spinach Cheddar Panini #SundaySupper

Posted on April 2, 2017 by Cindy Kerschner

Bronzed Tomato Spinach Cheddar Panini

Bronzed Tomato Spinach Cheddar Panini serves up grilled fresh seasoned tomatoes, spinach, sharp cheddar and tangy tomato dressing. Fit for dinner, lunch or late night snack.

Spring is here! I know fresh veggies are on their way! Local tomatoes are still a dream here in PA. It doesn’t mean I need to wait until July to enjoy some. Fresh vine ripened tomatoes from Florida are popping up in stores. Yeah!
I’m not the only one who noticed! Today’s Sunday Supper is celebrating tomato’s return!

Recipes Using Fresh Tomatoes

Did you know April is National Florida Tomato Month? Fresh tomatoes are in abundance in spring! Florida is the second largest tomato producer in the country, producing about 50% of the country’s fresh tomatoes! Say goodbye to the canned stuff and show us what you can make with some juicy fresh tomatoes! Tomatoes are high in vitamin C, Vitamin A, fat-free, low in sodium and satisfy 10 percent of your daily potassium needs. Not to mention, fresh tomatoes are flavorful and delicious. Tomatoes have a subtle sweetness as well as bright acid notes. They are a perfect for eating raw, roasting, braising, grilling, even in some desserts! We want to see how you showcase some beautiful fresh tomatoes in your recipes!

Thank you, Rini from Healing Tomato for hosting our event!

Bronzed Tomato Spinach Cheddar Panini

Lightly grilled tomatoes dusted with Cajun spice are known as bronzed tomatoes.  Pair the slight heat with sweet Catalina dressing  for a well balanced sandwich.

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Bronzed Tomato Spinach Cheddar Panini #SundaySupper

Yield: 2 servings

Serving Size: 1 each

Ingredients

  • 1 large tomato, sliced
  • 1 teaspoon cajun seasoning
  • 1/2 cup spinach
  • 4 slices cheddar cheese
  • 4 slices bread of choice
  • 4 tablespoons butter or margarine
  • 2 tablespoons Catalina dressing

Instructions

  • Season tomato slices with Cajun spice. Grill tomato slices in 2 tablespoons butter over med-high heat about 20 seconds per side.
  • Butter outer sides of bread add cheese, tomatoes and spinach. Drizzle with dressing. Toast in panini press or grill on stovetop.
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Food for Thought…What’s your favorite way to enjoy fresh tomatoes? I’d love to hear your thoughts in a comment below!

 Bronzed Tomato Spinach Cheddar Panini

Sunday Supper Recipes Using Fresh Tomatoes from the Sunday Supper Tastemakers!

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Posted in #SundaySupper, cheese, spice, spinach, spring, tomatoes, What's For Dinner? | 36 Comments

Old Fashioned Peanut Rolled Candy Eggs Revisited

Posted on March 31, 2017 by Cindy Kerschner

peanut rolled eggs and bunny

Creamy nougat candy eggs dipped in chocolate and rolled in chopped peanuts. An old fashioned Easter homemade candy treat!

It’s that time if year again. Time to break out the my favorite homemade candy recipes. These peanut covered egg shaped candy was always around at Easter. Simple to make and great for kids and adults alike! Enjoy!

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Old Fashioned Peanut Rolled Egg Candy Revisited

Ingredients

  • 1/3 cup sweetened condensed milk
  • 1/4 cup butter, softened
  • 3 cups powdered sugar, divided
  • 1/2 teaspoon vanilla
  • 1 10-ounce bag dark chocolate candy melts
  • 2 cups chopped peanuts (I used the sea salt ones)

Instructions

  • Melt chocolate in a double boiler or microwave, stirring until smooth. Spread crushed peanuts on a plate.
  • While chocolate melts, whisk together milk, butter and vanilla.
  • Gradually stir in 2 1/2 cups of the powdered sugar. Coat your hands with powdered sugar and knead dough until it reaches the desired consistency. Your dough should be firm by not crumbly. Add more sugar if needed. Dough will be sticky. Form dough into a log and dust with powdered sugar then roll up in parchment paper. Refrigerate for at least an hour until firm enough to handle.
  • When dough is set, cut off pieces into desired size. Remember that your finished candy will be a bit larger with the candy coating and added peanuts.
  • Form the piece of dough into an egg shape. You can use the space between your index finger and thumb as a guide.
  • Dip the candy into the melted chocolate to coat on all sides. Tap off excess. Lay coated candy in peanuts and roll around to coat. Let set a minute or until chocolate starts to set up. Reshape as needed. Chill until fully set. Enjoy!
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Posted in candy, chocolate, Easter, peanuts, What's For Dinner? | 2 Comments