March 27, 2017

Surprise Candy Filled DIY Chocolate Easter Eggs

Happy Movie Monday friends!
Spring is here so this month I am sharing a egg-cellent Easter recipe inspired by my kids' favorite Easter movie, Hop. This adorable movie features a bunny named E.B. who has dreams up being a musician but instead is next in line to be the Easter Bunny. The candy factory on Easter Island where the Easter bunny family and friends live is filled with every sweet candy creation you can imagine, so I knew I wanted to make a candy filled egg to share with y'all today. 
My little loves had a blast on movie night watching Hop and snacking on their candy and chocolate egg. My little sweeties loved their sweet treat!
Check out my recipe and the link up below with other talented bloggers recipes and crafts inspired by our favorite Easter movies!
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March 25, 2017

Marinated Mushrooms and Good Food Made Simple Meals

These mushrooms are marinated in an easy to make dressing packed with fresh ingredients and amazing flavor! Delicious served as an appetizer on an Antipasto Platter with a Good Food Made Simple entree meal for dinner.  My family loved the Cavatappi Bolognese meal with a delicious appetizer platter of olives, cheese, meats, artichoke hearts and a big bowl of Marinated Mushrooms.  Scroll down for the recipe and to learn more about the tasty Good Food Made Simple frozen meals I tried and why they are one of my go to fast and easy frozen meals for busy weeknights.

Here's a little about Good Food Made Simple:

Good Food Made Simple was created to provide busy families with a healthy, nutritious and clean way to start the day. They use humanely raised meats, cage free eggs, and organic ingredients. They never use antibiotics, hormones or animal byproducts and make every effort to avoid pesticides and herbicides. They believe it’s not just better for people and the planet, it results in better tasting meals for you.

Good Food Made Simple Entree Meals 

We all have those days when we just don't have the time or energy to cook. These Good Food Made Simple entrĂ©e meals are chef created and inspired by our favorite restaurant recipes. These protein packed meals for life on the go are made with organic ingredients and humanely raised meats and contain no added hormones, artificial flavors, or artificial ingredients. 
Good Food Made Simple Meals
simple recipes you can feel good about eating that are ready in minutes.


Win Big with Entree Bowl Face-Off

It's your chance to win big with the Entree Bowl Face-Off from Good Food Made Simple.
Vote for your favorite meal and win a $1.50 off coupon. 
1 winner will get Good Food Made Simple dinners for a month (30 coupons) and 10 winners will get to try all 12 flavors (12 free coupons)!   
Enter here: http://www.goodfoodmadesimple.com/entree-bowl-face-off/ 

Ingredients:

  • 16oz white button mushrooms, cleaned
  • 1 shallots, diced
  • 2 cloves garlic, minced
  • 1/4 cup apple cider vinegar {can sub. red wine vinegar}
  • 1/4 cup olive oil plus more for saute
  • 1 tsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley, diced
  • 1/4 tsp fresh thyme
  • salt/black pepper, to taste {about 1/4-1/2 tsp}

Directions:

  1. Add a swirl of olive oil in a large skillet over medium high heat.  
  2.  Add mushrooms and cook until softened and lightly browned, about 5-10 minutes. Remove from heat and let cool.
  3. In a medium bowl add oil, vinegar, diced shallot, garlic, honey, and Dijon. 
  4. Whisk together then add fresh parsley and thyme and season with salt and pepper.
  5. Add the slightly cooled mushrooms to the bowl and stir to combine. You can also pour into a large mason jar.
  6. Cover mushrooms and refrigerate until chilled, at least an hour or up to overnight, before serving.
  7. Serve as an Antipasto appetizer or with salad or pasta. We love ours with Good Food Made Simple Cavatappi Bolognese or Hatch Chile Mac.
I used whole medium sized white button mushrooms for this recipe.
I also think baby bella mushrooms would be tasty. 
Wipe clean with a damp papertowel. 
Do not submerge in water or you will get soggy mushrooms when you cook them!
Once clean add to a large skillet with olive oil.
Heat mushrooms over medium high heat and cook until softened and lightly browned, about 5-10 minutes. Remove from heat and let cool.
For the dressing you can use any vinegar you like. 
I personally like apple cider vinegar in my marinades and
 vinaigrettes but red wine vinegar is also good.  
I usually use onions but for this recipe I went with a finely chopped shallot. 
It has the perfect flavor and texture in the marinade without being overpowering. 
Fresh herbs are best for a marinade like this. I used both parsley and thyme. 
I knew I wanted to add some sweetness but I decided to skip the sugar this time and use honey. 
Love the end result!
In a medium bowl add oil, vinegar, diced shallot, garlic, honey, and Dijon. 
Whisk together then add fresh parsley and thyme and season with salt and pepper.
Add the slightly cooled mushrooms to a mason jar or large bowl.
Pour the marinade on top, stir to coat well, and cover. 
 Refrigerate until chilled, at least an hour or up to overnight, before serving.
Serve chilled or at room temp.
Serve as an Antipasto appetizer or with salad or pasta. 
I serve Marinated Mushrooms with Good Food Made Simple Cavatappi Bolognese 
or Hatch Chile Mac. There are never any leftovers! 
 This post is sponsored by Good Food Made Simple in conjunction with Mambo Sprouts. I have been compensated for my participation. All opinions are my own. 
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March 23, 2017

Frosted Lemonade

The days are getting warmer here in Louisiana and I have been craving a springtime icy cool drink all week! I decided to make a tried and true favorite: Frosted Lemonade for my family and I to enjoy while playing in the backyard. The kids {and adults} always love it and even better it is easy peasy to make with just a couple ingredients!
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March 18, 2017

Creative Cheesy Sloppy Joe Recipes

Happy National Sloppy Joe Day! 

Check out my favorite delicious -and extra cheesy- 
recipe twists on the classic Manwich Sloppy Joe sandwich.

I created this post just for fun {and my love of Sloppy Joes} but all posts below are sponsored by ManwichAs always all opinions and recipes are my own.
 

 1. Turkey Sloppy Joe and Cheesy Cornbread Casserole

What is easier than mixing a few ingredients together and popping it in the oven, right? 
This casserole features some of my family's favorites: cornbread, turkey, cheese, and sloppy joe sauce!
This tasty family friendly dinner is made in under 45 minutes.

2. Slow Cooker Cheddar Stuffed Sloppy Joe Meatballs

These mini beef meatballs are filled with gooey cheese and slow cooked for a few hours so they are juicy and delicious!

3. Manwich Sloppy Joe Corn Chip Pie Casserole

For this casserole recipe I took a Southern favorite: Corn Chip Pie and instead of serving it in the chip bag or a bowl, I layered it in a baking dish and made it into a casserole.

4. Cheese Shell Sloppy Joe Tacos

These easy to make Sloppy Joe Tacos are made in ----wait for it--- low carb cheese taco shells!
That's right cheese lovers it's all cheese and it is amazing!

5. Manwich Roasted Vegetable Stew

Ever tried a meat less Sloppy Joe? 
This recipe has the delicious tangy sloppy joe sauce but instead of ground meat
 I added hearty roasted veggies and made a stew! 
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March 16, 2017

Delicious Reuben Favorites for St Patrick's Day!


I love Reuben sandwiches and I am always trying to create fun twists on my favorite sandwich.
Check out this collection of my favorite Reuben inspired meals and appetizers for St Patrick's Day!
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March 15, 2017

Reuben Sandwich Bites

Happy St Patrick's Day week, friends! 
We love serving traditional foods this week like corned beef and cabbage and Reuben sandwiches. I created this appetizer recipe of bite size Reuben Sandwich Bites for a St Patty's party. They are also perfect for using up leftovers! 



Ingredients: 

Makes 8 bite size sandwiches
  • 2 slices Swiss cheese, cut into 4ths
  • 2 slices thick cut corned beef sandwich meat, chopped
  • 1/4 cup sauerkraut, drained
  • 1/4 cup 1000 Island dressing
  • Rye or pumpernickel bread, siced into small squares

Directions: 

  1. Preheat oven to 350 degrees. 
  2. Spread 1000 Island dressing on one side of each square of bread.
  3. Top 8 bread sqaures with corned beef, a spoonful of sauerkraut, and a small square of Swiss cheese.
  4. Add another bread square on top then place on a baking sheet. 
  5. Bake for 5 minutes or until bread is toasted and the cheese is melted.
  6. Remove to a platter, secure each sandwich with a toothpick, and serve.
Spread 1000 Island dressing on one side of each square of bread.
Top with sliced corned beef. 
Add a spoonful of sauerkraut.
Add a square slice of Swiss cheese.
Top with bread squares.
Place on a lined baking sheet.
Bake for 5 minutes until bread is toasted and cheese is melted.
Place on a platter and secure with toothpicks. 
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