Sausage Three Ways: Breakfast, Lunch, & Dinner

It's been no secret how much my family likes Johnsonville sausage products.  I've posted some fantastic recipe ideas using them here, here, here, AND here!  Today, I'm sharing the latest creations I prepared through this month's partnership with Allrecipes and Johnsonville that can be served for any meal--you won't be disappointed!  The recipe links are under the photos. 

 

Amazing Muffin Cups

First we tackle breakfast.  Johnsonville's Amazing Muffin Cups feature a hash brown base filled with eggs, cheese, red bell pepper, and their Original breakfast sausage links.  These can be prepared in advance, and reheated for quick breakfasts.

 

Sausage, Potato, & Cheese Tart

 The next two recipes can be for either lunch or dinner.  I was challenged to recreate recipes that had 6 ingredients or less and substitute sausage for one of the ingredients.  I'm happy to share these with you, and my family LOVED them!  The Sausage, Potato, and Cheese Tart features thinly sliced sausage and potatoes--I didn't peel them, and my trust mandoline slicer did most of the work!  Layers of potatoes, sausage, and cheese--how can you go wrong with that combination?  You simply substitute cooked sliced or ground Italian sausage for the bacon in this recipe.

Salad Recipe Link that inspired this one

Have you ever heard of the classic spinach salad with bacon, or hot bacon dressing?  The last recipe is a play on both.  Using Johnsonville's Mild Italian Links as a substitute for the bacon, you can use the ranch dressing the recipe calls for, OR make my hot Sausage Dijon Vinaigrette--just save the drippings.  Here's how:

Ingredients:

2 tbsp. Johnsonville Italian sausage drippings
1/8 cup white sugar
1/8 cup white wine vinegar
1 tsp. Dijon mustard
1/2 tsp. cornstarch
Salt & Pepper to taste

Directions:

Whisk the sausage drippings, sugar, vinegar, Dijon, and cornstarch together in a small saucepan.  Cook on medium heat until slightly thickened.  Drizzle over your Spinach Sausage Salad and enjoy!  Makes 4 servings.





 

Luck 'o the Irish--a Treat for St. Patrick's Day

My girls love any reason to celebrate ANYTHING, so in the spirit of fun, I recently tested out this new recipe for St. Patrick's Day.  I'd never done anything outside of green "leprauchaun" milk in their cereal on March 17th, so these little bites were a great find.  Plus, they were from one of my Allrecipes acquaintances--Elizabeth made these with her Irish grandmother.  Aren't they cute?

 

Here's how you make them.  Find the recipe here on Allrecipes:

 

Grandma Mottle's Blarney Stones

 

Ingredients:

2 cups confectioners' sugar 1/2 cup milk, or as needed 1 1/2 teaspoons vanilla extract

2 cups dry roasted salted peanuts, finely chopped 1 pound cake, cut into bize-size cubes

 

Directions:

1.	Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
2.	Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
3.	Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces. I used salted dry roasted peanuts, and the delicious combination of the cake, glaze, and saltiness might make your little leprechauns want to kiss you afterward!

 

Let's Eat Better for Spring--Two Easy, Fresh Weeknight Dinners

It FINALLY feels like Spring in NC!  After a winter of roller-coaster weather, 65 degrees and Sunny is a welcomed change.  Flowers will be blooming soon, the birds are already chirping, and it's time to slim down my family menus. 

This month, as an Allrecipes Allstar, I worked with Mazola corn oil to create two of their heart-healthy recipes. Find out more of Mazola's clinical study findings here:  http://www.mazola.com/products/corn-oil

 

 

 

Eating well has always been a priority for me, and I've strived to prepare clean and healthy meals that my family will enjoy.  My husband is an avid marathon runner and works out every day. My oldest girl also runs, and my tiny girl is a constant bundle of energy--if she's up, she is MOVING!  Beat the what's for dinner blues by choosing one of these recipes instead of convenient frozen pizza for your next weeknight meal, and it won't slow you or your family down.

 

First is a fantastic salmon that's coated with a sweet & spicy rub that includes paprika, brown sugar, and a few other ingredients.  Topped with a grapefruit salsa, it is a super-fresh way to boost your omega-3 intake.  Almost everything can be prepared ahead of time, and the salmon only takes 15 minutes to cook.  My husband and I loved this and I'll definitely make it again!

 

 Get this recipe here

 

 

Next is a recipe that slims down Mexican fare.  If you've ever wanted an authentic Mexican street taco, try this recipe.  You may choose to add more toppings, but as-is, I enjoyed them with a squirt of fresh lime juice.  It's so fresh topped with raw veggie salsa, and again the pork and salsa can be prepared ahead of time so all you have to do is heat and eat!

 

 

 

Get this recipe here

 

 

 

Taking care of our hearts can be delicious!

 

 

 



Soupy Weather Calls for Comfort Food!

It's been raining nonstop for two days here in NC, and the weather have run the gamut.  Earlier this week, it got down to 8 degrees (VERY rare here!) and today, though not so cold, we have flash flood warnings.  Either way, it's perfect weather to stay inside with a nice comforting meal.

When it's chilly or rainy outside, my family loves to eat soup of all kinds.  It's easy, can be super healthy, and economical.  Today, we'll enjoy split pea soup with a small twist.  When I was a girl, you couldn't get me near pea soup--the color alone reminded me of all sorts of unappetizing things--boy, was I missing out!  It's DELICIOUS and customarily flavored with ham but today, I use Johnsonville's Sausage Slices--the mild Italian variety, combined with our favorite split pea soup recipe from Allrecipes.  Just substitute the sausage slices for the ham.  I even threw them in frozen because they're precooked and flavor the soup as it cooks!

Look for these in your grocery store freezer.  They are GREAT to have on hand for quick weeknight dinners, and would be fantastic in pastas also.  They contain no MSG, and are gluten-free. 

Eat well today!

Christmas Eve Breakfast and a Last Minute Easy Gift Idea!

My girls and I love to decorate gingerbread men for Christmas, and I found this recipe for gingerbread pancakes, and the lightbulb went off!  I think they are so cute!  This would also make a great gift in a jar if you're looking for a last minute present.

Once you ladle the batter on your griddle or pan, start decorating quickly.  I used a snowflake sprinkle mix and it kept its color, unlike the white chocolate chips I tried first--they burned and made the faces look charred and scary--NOT what you want to give kids for a fun and sweet breakfast!

*Recipe adapted from this recipe for Gingerbread Pancakes from Allrecipes.com

Ingredients 

Original recipe makes 10 pancakes       

Makes servings USMetricAdjust Recipe (Help)

• 1 1/2 cups all-purpose flour                                                                     
• 1 teaspoon baking powder                                                                     
• 1/4 teaspoon baking soda                                                                     
• 1/4 teaspoon salt                                                                     
• 1/2 teaspoon ground dried ginger                                                                     

• 1 teaspoon ground cinnamon                                                                     
• 1 egg                                                                     
• 1/2 teaspoon vanilla extract                                                                     
• 1/4 cup molasses                                                                     
• 1 1/2 cups water
• *1/2 teaspoon cloves
• *2 tablespoons dark brown sugar

 

Directions

1. Whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla, molasses, & brown sugar until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined.
2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

I served these with butter and pure maple syrup and they taste like Christmas!  Keep in mind these are not light and fluffy like regular pancakes due to the molasses but they are wonderful!  The mix would make a delightful gift for neighbors or friends--you can also include a jar of molasses and bottle of syrup to complete the gift.

Merry Christmas!!

 

Homemade Holiday--Salted Caramel Sauce



TODAY, I'm guest blogging over with Shannah at Just Us Four.  If you're looking for a quick homemade holiday gift, check out my post for Salted Caramel Sauce.  You won't be disappointed!  Friends have offered to pay me for it--but then it wouldn't be a gift.  'Tis the season, and I love it!

Please follow this link for the recipe and directions:

http://www.justusfourblog.com/2013/12/guest-blogger-salted-caramel-sauce/


There's a lot more to discover:

Find me on Facebook:  House of Frolic and Mirth
Follow me on Pinterest:  Frolic and Mirth
Subscribe to my blog:  House of Frolic and Mirth


Merry Christmas!

Christmas Cookies for Peanut Lovers

This is the first post in a series I'm doing about the best cookies I've made that would be perfect for your Christmas cookie exchanges, holiday parties, and Santa.  If you like peanuts or peanut butter, these recipes will not disappoint!

 

 

First, go outside the lines from regular chocolate chip cookies:

 

Recipe for Chunky Chocolate, Peanut, & Cinnamon Cookies

 

 

Next, add holiday spice to plain peanut butter cookies:

 

Recipe for Ginger-Touched Oatmeal Peanut Butter Cookies

 

 

Who doesn't love PB&J?  Use any jam or jelly you like for these fun thumbprints.  TIP:  Use a round teaspoon measuring spoon to make perfect wells, or thumbprints in these cookies.

 

 

Recipe for PB&J Shortbread Thumbprint Cookies

 

 

Enjoy, and stay tuned for the next cookie post!  I need some milk.......

 

 

Kahlúa Cake Pops Video, and a GREAT Giveaway Opportunity!!

My photo of the finished cake pops

 

Fun during filming

The ideal holiday party has three main components:  great friends, a menu where everyone is asking for the recipes, and a festive atmosphere.  In my previous behind-the-scenes post, I showed you a little of what it took to make a video for Allrecipes and Kahlúa.  Here is the finished product, and this will be a recipe that everyone asks for!  Made with devil's food cake, chocolate frosting, & Kahlua, these chocolatey cake bites are decadent, perfectly portioned, and I can't wait to make them again.

In the Allrecipes video kitchen--here's a snapshot from the video

VIDEO LINK (read disclaimer to the left):  http://allrecipes.com/video/4103/kahlua-cake-pops/detail.aspx

RECIPE LINK:  http://allrecipes.com/recipe/kahlua-cake-bites/detail.aspx




These cake bites are fun, festive, and for adult parties only.  During the filming, we used regular base Kahlúa for these cake pops, but with the variety of Kahlúa flavors, the creations are practically endless.

I think these combinations for cake pops would be fantastic:

• Pumpkin Spice Kahlúa with spice cake and cream cheese frosting, coat with white chocolate
• Cinnamon Spice Kahlúa with chocolate cake, a dash of cayenne for heat, coated in white or milk chocolate 
• Peppermint Mocha Kahlúa with white cake, coated in dark chocolate







EXCITING NEWS!
Allrecipes and Kahlua are having a contest where you could win $5000!  Pin what makes your Holidays sparkle by December 10th for your chance!

Contest Link:  Taste the Spirit of Kahlúa Pin it to Win it!

Follow Kahlúa on Social Media:

• Facebook:  https://www.facebook.com/Kahlúa
• YouTube: http://youtube.com/Kahlúavideo
• Pinterest: http://www.pinterest.com/Kahlúa/
• Tweet/Instagram @KahluaMidnight (https://twitter.com/KahlúaMidnight) 

Thanks for stopping in!  I'd love to hear about your favorite Kahlua recipes or stories!

Thanksgiving in a Dish--What to do with all those leftovers?

You have tons of turkey.
Mounds of mashed potatoes.
A surplus of stuffing.
And a variety of vegetables. 

You guessed it, this describes the day after Thanksgiving, when the leftovers seem kind of.........leftover.  I accepted the challenge this month presented by Allrecipes.com and Kraft Foods to turn Thanksgiving leftovers into a family-pleasing casserole.  It worked!  You'll want to bookmark this recipe for an easy Black Friday meal.

Recipe by KRAFT

Kraft Thanksgiving Leftovers Casserole Recipe Link

Ingredients:     

Makes servings USMetricAdjust Recipe (Help)

• 1 (6 ounce) package STOVE TOP Stuffing Mix for Turkey                                                                     
• 4 cups chopped leftover roasted turkey                                                                     
• 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed                                                                     
• 3/4 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing                                                     

• 3 cups leftover mashed potatoes                                                                     
• 1 cup KRAFT Shredded Cheddar Cheese                                                                     
• 1/8 teaspoon paprika

Directions

1. Heat oven to 375 degrees F.
2. Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3. Combine turkey, mixed vegetables and mayo; spoon over stuffing.
4. Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.
5. Bake 30 to 40 min. or until heated through.

 *I added 1/2 tsp dried thyme, 1/2 tsp poultry seasoning to step 3, and this recipe is so versatile that you can add your favorite seasonings, vegetables, and your own homemade stuffing.  If you have leftover gravy and cranberry sauce, serve it with the portions.  My family loved it, and it reminded us of a shepherd's pie. 

If you have a smaller crowd for Thanksgiving, this would be a fun alternative to a large spread. 

Will you take this Leftover Challenge?  I'd love to hear about it!

Family Favorites--Sausage, Shrimp, and a Picky Preschooler

Goodness.  My family LOVES sausage.  It's one of the only foods my tiny preschooler will eat!  This month, I paired with Allrecipes and Johnsonville to present a few recipes that your family might enjoy, too.  Well, except for Harper, my tiny girl.  She's four and has yet to grow into a diet that doesn't include chicken every day.  BUT, she does like parts of these recipes! 

Harper, Her Royal Pickiness

First, is this Johnsonville® Italian Sausage Lasagna.  It combines Italian sausage, cheeses, spinach, and tomato sauce to make this favorite--and it's fairly easy to put together.  My husband and oldest daughter loved it, the preschooler ate the sausage.  I also shared some with my boss, and he still talks about it being one of the best things he's ever eaten.  Try it--I think you'll like it too!

Next up is a hearty, rustic dish that's perfect for a chilly Fall day.  Cannellini beans are delicious, and this stew was no exception.  Cook them with carrots, celery, and onions, then top with grilled sausage for a savory & filling dinner. My preschooler LOVED this sausage!  The beans, not so much.
Here is the recipe: 

 

Cannellini Beans and Italian Sausage

 

 

Finally, a Southern staple in my house--Shrimp & Grits with a Johnsonville flair!  While the recipe calls for Hot Italian Sausage, I substituted Chorizo and it was phenomenal.  Colorful vegetables, shrimp, and flavorful chorizo atop creamy grits made my family very happy (except my preschooler--do you sense a theme here?).  Make it for your crew by going here:  Johnsonville Sausage with Shrimp and Asiago Grits. 

 

 

 

 

Hope you have a delicious dinner tonight! 

 

 

 

 

 





Behind the Scenes in Seattle--Cooking with Kahlúa, Part 1

Seattle Morning

Recently, I had to opportunity to fly out to Seattle for another video shoot with Allrecipes, and it was a fantastic adventure!  It's a city I love, and I try to go at least once a year now (I'll post more about Seattle in a later entry).  You might remember my previous opportunities , and this one was just as fun.  I was able to work with Angela who writes a beautiful blog called Dancing with My Father, and we had a great time during the "party" scenes.  Just don't ask what we were discussing.........knowing you're being filmed but not recorded makes you bring up some ca-raazy topics!

 

I LOVE having friends and family over, especially at Christmastime, and I was happy to participate in this shoot to show how fun it can be to incorporate KAHLÚA into your holiday festivities for more than cocktails.  Think brownies, cupcakes, cheesecake, and cookies--or, the cake pops I demonstrate in the upcoming video.  They're so easy, you may want to make them your signature party recipe!




Aren't they pretty?

You may recognize the two fabulous cameramen from before, David Albright and Erik Dinnel.  I'm completely biased, but they are so talented and patient, they really added to the process.

 

Here are some more of the key players for this behind the scenes tour.  All great people, they made this experience memorable and at times ridiculously funny!



Allrecipes Marney & Sydney, the Makeup Master



Sarah(Allrecipes), Sarah(Kahlua), Ryan(Allrecipes), Karen(Allrecipes), and Cory(Allrecipes)



David, Jean (Food Stylist), Marney, Me, Angela, & Erik

It was a whirlwind of a trip for me, but I'm thankful to have been a part of it.  I look forward to showing the finished video and sharing the delicious recipe from Kahlúa!  Look for it in November, just in time for your holiday and Christmas parties...........

  

 

 

Donuts, Doughnuts, they all Taste Good!

One of my family's favorite indulgences is donuts.  We live in the land of Krispy Kreme, but Dunkin Donuts has a strong following here in NC, at least in my house.  I think that's due to ALL the Krispy Kreme I had as a child, it's easy to overdose when the 'Hot & Fresh Now' sign beckons!  Plus, Dunkin Donuts makes great coffee..................

Because of our love of donuts, I picked up a donut baking pan, because if they're baked instead of fried, they're not as bad for you (isn't that right?).  This is the one I found:

Norpro 6 Count Nonstick Donut Pan

We happened to have some canned pineapple rings and they inspired me to utilize their donutty shape to make our first batch of donuts that resembled pineapple upside down cake.  Because I'm somewhat of a health nut when it comes to food, I knew we would be eating these for dessert instead of breakfast, so I did a recipe search and found this one from Kitchen Confidante.  It fit the bill! 

 

 

Pineapple Upside Down Cake Doughnuts

 

 

And this is how mine turned out--beautiful, perfect portions of pineapple upside down cake.  They're easily hand-held, but I ate mine with a fork.  Next time, I'll use crushed pineapple to make them a bit easier to bite, but boy were these delicious!  My girls went crazy for them!  And, on a dare from a fellow foodie friend, I couldn't resist attempting one more donut.

Yes, my friends, that is a shredded bison donut.  Remember my bison post?  I had some leftover and accepted the challenge.  My husband happily ate it, and I'm now inspired to do a shredded barbecue cornbread donut.  How fun would that be for a potluck?  Yes, I'm a little wacky.

Oh, and if you're wondering whether or not to use DOUGHNUT or DONUT, read about it here.  I haven't committed to either, but really don't think it matters.

http://grammarist.com/spelling/doughnut-donut/

Have a wonderful week!

Eat More................Bison!

Hello lovelies.

This month, I was fortunate enough to team up with Allrecipes as they helped The Bison Council launch!  It's a protein I had never tried before but after reading about the benefits, I plan on incorporating it into my menu more often.  Here are some facts from The PR Newswire Release, including some well-known chefs who have taken part in the bison initiative:

'Bison meat is lower in cholesterol than both beef and chicken, and contains less saturated fat than beef. As an essential resource on all things bison, The Bison Council will dispel common myths and reestablish this protein as a wise option for red meat lovers.

To help spread the word, three nationally-recognized food and health professionals have teamed up as ambassadors for this delicious protein to draw attention to bison's many nutrition facts. The Bison Council's founding ambassadors include five-time James Beard Award nominated chef and owner of Chicago's mk The Restaurant, Michael Kornick; MS, RD, television host and best-selling author, Ellie Krieger; and nationally-acclaimed food writer and founder of Meatopia, Josh Ozersky.'

I was asked to prepare an amazing cut:  Short Ribs!  We love beef short ribs because they're cooked low and slow in order to infuse the flavors of the recipe into super tender meat.  These bison short ribs did NOT disappoint, and my family loved them just as much.  Don't be intimidated if you've never cooked bison or short ribs, this recipe makes it easy.  You sear the ribs and then......wait for it...........they linger in your slow cooker for hours until they're ready for dinner!  The flavors of soy sauce, orange juice, garlic, and fresh ginger permeate the meat and once plated over rice, watch your beef-eaters convert!  These are incredibly delicious, I wish I could invite you over for dinner. 

Find the recipe here:

Asian Bison Short Ribs

What do you think?  Is bison something you're interested in trying?  

Turkey Tuesday #2--Sweet & Spicy Burgers

Good afternoon!  In September, every Tuesday has been designated as "Turkey Tuesday" as part of my partnership with Allrecipes and Butterball Turkey.  Today's Turkeytarian offering is a spicy and sweet Hawaiian Turkey burger.  What do you get when you combine a turkey burger, grilled pineapple, red onion, and spicy chile mayo?  A fantastic dinner!  Click below for this recipe:

Hawaiian Turkey Burgers

Join me every Tuesday of this month and make the recipes with me, or your favorite recipe using Butterball turkey products.  Click the link above to find some of the best turkey recipes from Butterball.  Next week, a seasonal favorite.

Bacon Makes Everything Better...............Now I Believe it!

 

 

 

I stumbled upon a recipe for fudge with bacon and immediately KNEW I had to make it.  I mean it has BACON, CHOCOLATE, and they could be eaten at the same time!  This is so delicious, even my preschooler asks for more. 

I tweaked this recipe just a bit.  Plus, I'm stubborn and don't own a candy thermometer so by default I had to guess how long the cooking time should be, but it worked.  It can for you, too.

 

MAPLE BACON FUDGE

 

You'll need:

 

1/2 pound of good smoked bacon

1 tbsp real maple syrup

2 1 oz squares of unsweetened chocolate (I like Baker's brand)

3/4 cup milk

2 cups of white sugar

3 tbsp butter, sliced

2 tbsp vanilla extract

 

Directions:

1. Cook bacon until crisp, crumble into a small bowl, add the maple syrup, and toss to glaze the bacon.  Set aside.
2. Stir milk and chocolate in a large saucepan over low heat until chocolate melts and mixture is thoroughly combined, 2 to 3 minutes; stir in sugar all at once. Whisk mixture, trying to clean the sides of pan as much as possible.
3. Bring the mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the fudge reads 236 to 238 degrees F (110 to 115 degrees C), or candy forms a soft ball when dropped into cold water. *This process could take 30-40 minutes.  Remove from heat as soon as candy hits the correct temperature and stir in glazed bacon, reserving 1/8 cup for the top (optional).
4. Place butter squares onto fudge mixture and pour vanilla extract over the top. Allow to cool for 10 minutes.
5. Line an 8x8-inch baking dish with aluminum foil and coat with butter or vegetable oil spray. When fudge has cooled for 10 minutes, stir in the butter and vanilla extract thoroughly & pour into the prepared pan.  Sprinkle the reserved bacon on top and gently press it into the fudge.
6. Refrigerate for 1-1/2 to 2 hours. Cut into small bite-sized pieces to serve.

You won't believe how good this is. 

If you're a fan of salty & sweet food combinations, do not hesitate and make this immediately.  It might become your newest favorite, and this would make a fantastic addition to Christmas trays.  It's not too early to think about it!

Enjoy~

 



 



A Family-Friendly Celebration Punch

I'm always looking for fun drinks that I can enjoy with my entire family, including the girls, and I found this one recently that fit the bill.  Grapefruit Lemonade Mocktail is a wonderful Summertime drink when you want to celebrate something special.  Plus, it's fizzy and DELICIOUS!  It's also very refreshing, but I don't like that word--does that make me weird?  I'm thinking everyone has words they don't care for......

Anyway, you freeze chunks of strawberries and mint in ice cube trays and this decorates your punch.  It's full of citrus, so you'll get a healthy serving of vitamin C, and right before serving you add seltzer or tonic water.  YUM!

Sip away..........

The Unconventional Grill



 I'm not much of an outdoor griller, but I'm dangerous with my indoor grill pan!  Today, I'm sharing two of the newest grilling recipes I found that my family went crazy for.  First up, Strawberry Goat Cheese Bruschetta.    This is AHHHH-MAZING!  If you are a fan of goat cheese like me, fire up your grill pan now and get cooking!  The grilled bread combined with the tangy goat cheese and balsamic-glazed sweet strawberries makes for an intensely flavorful combination.

Plus, they are so pretty they deserve a closeup.....

Feel free to substitute cream cheese for the goat cheese--but why would you want to do that?

Next is one of those recipes that makes you say, "Now why haven't I thought of that before?"  You grill cucumbers, red bell pepper strips, and pickle them for a day or two and you get smoky, lovely Pickled Grilled Vegetables.

Next time, I'd like to add grilled carrots too.  Isn't this neat?  And if your kids like pickles like one of mine does, this could be another way to get them to eat their vegetables.  I'm holding out hope for my youngest's taste buds!

Beef Part Deux

Continuing yesterday's post, today I'm sharing a fantastically delicious salad that can be made in a matter of minutes:  Beef Steak Salad with Dried Cherries

I tweaked it a little, as I normally do depending on what I can find, but oh my goodness is this GOOD!  After slicing and marinating the steak, you stir fry it and top your favorite salad greens.  I used a smoked blue cheese, which blended beautifully with the other ingredients.  Try this today, it's a perfect light lunch or great party fare! 

Beef--It's What's for Dinner, and Lunch, and Maybe Breakfast!

Oh Friends, do I have some great recipes to share today!  It's beef month for me, and National Cattlemen's Beef Association along with Allrecipes is promoting quality recipes made with your favorite meats.  First up is a chili recipe that has five different options--I made three of them.  All start with the same original recipe, and then the variations have additional ingredients added.

Here is where to start--this is probably one of the easiest chili's you'll ever make! Add your favorite toppings to boost the flavor. Beef Chili Five Ways is a wonderful recipe for those learning how to cook, or anyone wanting a quick and simple dinner. 

To make it a Mexican version, start with the original recipe and simply add a tablespoon of cocoa powder and top with cilantro, pepitas, and tortilla chips.

Next is my FAVORITE!  This was incredibly good, and my entire family loved it (even my normally-conservative-palated husband.  Don't say that five times fast!)  To the original, add 1/4 teaspoon of pumpkin pie spice, 1/4 cup of golden raisins during step 2.  Garnish with Toasted sliced almonds, fresh chopped mint, and a dollop of Greek yogurt.

Options 4 and 5 I'll try later, but here are the steps if you'd like to:

Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.

Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.

Enjoy!