Spiked Cherry Lemonade: Foodbuzz Tastemakers

      In the summer there's nothing quite like a cold, refreshing beverage on a hot day.  This summer I've been experimenting with both alcoholic and non-alcoholic beverages and have found that my favorites are the ones with fresh fruit in them.  The one problem I have with making beverages is the added calories and sugar that comes from sweetening them.
   
      I recently received a Sweet'N Low Sweetener Gift Pack as part of the Foodbuzz Tastemaker program.  I often use Sweet'N Low to sweeten my iced tea because there aren't any calories in it.  I started looking through my refrigerator and found both fresh cherries and a few fresh lemons which would make a fresh tasting lemonade.

    Because I started making my beverage around dinner time I wanted to spike it with a little rum for an extra kick.  This recipe was as easy as muddling the fresh squeezed lemon juice with the cherries and Sweet'N Low and then adding water and rum.  The lemonade came out a beautiful deep pink color.  It was both sweet and tart and was the perfect summer beverage for cooling off in this heat. 

Spiked Cherry Lemonade (a Hezzi-D original)
1/4 c. fresh squeezed lemon juice
1/4 c. water
10 cherries, stemmed and seeded
2 packets Sweet'N Low
1 oz. rum

1.  In a cocktail shaker combine the lemon juice, cherries, and Sweet'N Low.  Using a spoon, muddle the mixture until it is well combined.  

2.  Add in the water and rum.  Shake vigorously for 30 seconds.

3.  Strain into a glass over ice.  Garnish with a lemon and a cherry slice.

This post linked to:
Trick or Treat Tuesdays, Crazy Sweet Tuesdays, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays, Whatcha Whipped Up, Cast Party Wednesday,

Dill Pickle Spears: Meatless Monday

    My husband loves pickles.  I don't even eat them.  But since we have a pretty great farmer's market near our house and they had cucumbers for canning 4 for $1.00 this week I bought 8 pounds of them to turn into pickles.


    Last year I canned bread and butter pickles which Frank declared were way to sweet.  They did have 2 cups of sugar in them so I believe it.  My little cousins thoroughly enjoyed them though so they ended up with several pints of them.  This time I wanted to make dill pickle spears because that is what I normally buy for him in the market and they have a minimal amount of sugar in them and a lot of vinegar.

     This canning project was much easier then many of the others because I didn't have to do anything to the cumbers except for cut them.  The recipe said to halve the cucumbers but I ended up quartering the bigger ones so they fit better in the jar.  They went into the boiling water canner looking like cucumbers in a water bath and they came out looking like pickles in the greenish juice they come in.

     My husband liked these pickles a lot.  He thought they were just a touch sweet and tasted liek a good dill pickle should. 

Dill Pickle Spears (recipe adapted from Ball's Blue Book Guide to Preserving)
8 lb. 4-6 inch cucumbers, cut into halves or quarters
3/4 c. sugar
1/2 c. salt
1 1/2 qt. white vinegar
1 qt. water
4 T. Ball Mixed Pickling Spice
5 T. dry dill
5 garlic clove, minced
5 Bay leaves
Ball Pickle Crisp 


1.  Prepare a boiling water canner.

2.  Wash the cucumbers and drain.

3.  In a large pot combine the sugar, salt, vinegar, and water.  Tie the pickling spices in a spice bag or cheesecloth and add to the vinegar mixture.  Simmer for 15 minutes.  (The water will turn a darker yellow/brown color.)

4.  Meanwhile, add 1 minced garlic clove and 1 Bay leaf to each hot jar.  Pack the cut cucumbers into the jar, filling it until no more cucumbers fit in the jar.  Sprinkle the tops of the cucumbers with the dry dill.

5.  Remove the spice bag from the vinegar mixture and ladle the hot liquid over the cucumbers in the jar.  Leave 1/2 inch headspace.  Add a teaspoon of Pickle Crisp to each jar.

6.  Remove any air bubbles from the jar.    Put on the 2 piece lid and screw to finger tip tight.  Heat in a boiling water canner for 15 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**This recipe makes 5 quarts**

This post linked to:
Meatless mondays, Making You Crave mondays, Mangia Mondays,

Chicken with Feta and Sundried Tomatoes + Apple Crisp #SundaySupper

    Today #SundaySupper is going to be a little different.  Not only are we sharing amazing recipes but we're featuring a selection of fruity and dry wines from The Wine Club by Schlossadler Wines.  Since 1979, Schlossadler Wines has been importing fine wines from family owned vineyards and bringing it right to your doorstep.  

 Since this summer has been crazy hot I haven't been able to cook nearly as much as I would like because we don't have air conditioning in the house.  I don't mind using the stove top if I'm cooking something for less then 20 minutes but I hate turning the oven on in this heat.

     I wanted to make chicken on the stove top and thought that the Sauvignon Blanc I received would make a great pan sauce for this dish.   It was also nice to drink a glass of this light, crisp wine while I was cooking the dish.  I sauteed the chicken in olive oil and then removed it from the pan.  The original recipe called for goat cheese but I had feta leftover from a meal last week so I substituted that instead.  I also felt that the chicken needed a touch more seasoning and added a bit of oregano.

      The chicken turned out moist and tender.  The sauce was light and worked well with the feta and sun dried tomatoes. It's a pretty dish that would be great for company and pairs nicely with the Sauvignon Blanc.  The wine is perfect for summer with it's fruity notes and crisp flavor.

       Then I saw that the Blaufrankisch wine paired nicely with apple crisp.  Who am I to pass up a delicious apple crisp along with a glass of red wine for dessert?  I made a simple, basic apple crisp with an oat topping.  It was sweet and spiced with a bit of tartness from the apples.  The Blaufrankisch is fruity with spices and tasted incredible with the apple crisp.  

Chicken with Feta and Sundried Tomatoes (adapted from Gourmet Day to Day)
2 chicken breasts, each one sliced in half
1 t. olive oil
2 garlic cloves, minced
1/3 c. dry white wine (I used Sauvignon Blanc)
1/2 c. chicken broth
4 T. sun-dried tomatoes
2 oz. Feta cheese
1 t. oregano
1 t. salt
1 t. black pepper

1.  Sprinkle the chicken breasts with salt, pepper, and oregano.

2.  Heat the olive oil in a large skillet over medium heat.

3.  Place the halved chicken breasts in the pan and saute for 3-6 minutes on each side or until the chicken is cooked through.  Remove from the pan and place on a plate.

4.  In the same skillet add the garlic, wine, and chicken broth.  Cook the liquid down until it has reduced by half.

5.  Add in the sun-dried tomatoes and heat through.  Remove from heat and add the chicken breast and then the feta cheese.

Warm Apple Crisp with Oat Topping (Hezzi-D Original)
6 c. apple, peeled, cored, and sliced
1/2 c. sugar
1/2 c. water
1 T. lemon juice
1 t. cinnamon
1/2 t. nutmeg

For the topping:
3/4 c. oats
1/4 c. flour
1/4 c. brown sugar
1/2 t. baking powder
3 T. butter, melted

1.  Pre-heat the oven to 375 degrees.

2.  Place the sliced apples in the bottom of an 8 x 8 baking dish.  Sprinkled with sugar, cinnamon, and nutmeg.  

3.  In a small bowl combine the water and lemon juice.  Pour over top of the apple mixture.  (This is the way I normally make it but this time I actually just used a quart of my homemade apple pie filling for the base).

4.   In a small bowl combine the ingredients for the topping.  Mix well until the mixture is crumbly.  Sprinkle over top of the apple mixture in the baking dish.

5.  Bake for 35-40 minutes or until the apple filling is bubbling and the top is golden brown.  Remove from the oven and allow to cool for 5 minutes.  Serve with a large glass of Blaufrankisch.

The talented group of Sunday Supper Bloggers have developed fabulous recipes and can’t wait to share these wines with you:

1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen
2. 2010  Ernst Holler, Blaufrankisch, Burgenland
3. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough

We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.

• A Midsummer’s Picnic w/ Wine by GirliChef
• Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
• Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
• Wine & Dine with Schlossadler International Wine Club by Wine Everyday
• Elegant Pot Roast by Daily Dish Recipes
• Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
• Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
• Pork Piccatta by Family Foodie
• Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food

But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:

• Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
• Red, White and Cordon Bleu by Cindy’s Recipes and Writings
• Peppercorn Steak by Doggie At The Dinner Table
• Chicken Florentine by There and Back
• Penne Rigate with a White Ragu Sauce by Momma’s Meals
• Moules a la Provencale by The Girl in the Little Red Kitchen 
• Delicious BBQ Ribs by Pippi’s in the Kitchen Again
• Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
• Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
• Beef Stroganoff  by From Fast Food to Fresh Food
• Strawberry-Pink Champagne Sorbet by  The Messy Baker Blog
• Italian Style Baby Back Ribs by Cooking Underwriter 
• Muscat and Raspberry Cake by Happy Baking Days
• Pretty in Pink Champagne Macarons  by Crispy Bits & Burnt Ends
• Late Harvest Citrus Cake by Vintage Kitchen Note

Wine Pairings by  ENOFYLZ

Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.

Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.

Follow Schlossadler Wines:

Twitter @schlossiwines 

Facebook Schlossadler International wines 

Website: www.schlossadler.com

This post linked to:  
Think Pink Sundays, Scrumptious Sundays, 

Not Quite Zen by Cindy A. Christiansen

     Therapy dog trainer and hospice aide Harmony Hastings takes a much needed Zen vacation only to return to sheer chaos at the Silver Sunset Senior Community. Who is the new, gorgeous, young doctor and why has old Doc Barlow disappeared? Why are residents being harmed?

     Can Harmony keep her chakras in balance long enough to figure out the mystery before one of the baby boomers ends up dead? Is the mysterious doctor the guilty party, or is he only guilty of giving Harmony a terminal case of love?  (synopsis from Goodreads)

     Harmony is a strong, independent woman who at times is a bit ditzy.  She works as a nurses aide at a senior center where she often brings her therapy dogs to greet the residents.  When she returns from a two week vacation she finds that serious accidents have been happening in her absence.  She's also shocked to learn that the doctor in charge of the senior community has vanished and in his place is a new young doctor.  




     Soon after the accidents happen the police come to Harmony and ask her to help them investigate.  She tells them she won't but when yet another accident happens she's on the case.  The deeper she digs, the more she falls for the mystery new doctor.  

   
      I enjoyed the story line and thought that it was fairly fast paced.  The characters were charming and entertaining.  The ending was surprising and kept me guessing until I found out who was causing the accidents at Silver Sunset Senior Community.

  
     While the story line was good, I had some issues with this book.  The fact that the police came to Harmony to help them investigate was a little far fetched for me.  They only knew her because they had investigated her parents murder 15 years ago and suddenly she's the lead investigator on the case.


      Many times in the book something eventful would happen and then all of a sudden it's 3 or 4 days later.  I felt that there were some serious time gaps in the book that left me wondering what had happened.  There were also several events, such as a drug deal in the neighborhood, that appear in order to create a situation where the characters would confide in each other, but then they are never mentioned again.


     I think that this book and author have a lot of potential, there are just some things that need to be worked out first.

I give this book 2 out of 5 stars.

This post linked to:
Saturday Situation,





    

Orange Rhubarb Jam

     Recently my mom gave me a ton of rhubarb from her garden.  I made a batch of strawberry rhubarb jam but still had enough left over to make another jam.  I was talking to my brother about his birthday cake when he told me he'd love one that had layers of lemon curd and layers of rhubarb jam.  After assuring him that he needed another flavor with the rhubarb he choose to have a citrus flavor which I then fine tuned into orange.  You can check out his cake HERE.

     I was a little worried that the jam would be too sour with the oranges and the rhubarb.  I didn't need to worry though; with 6 cups of sugar there was no way it was going to be too sour.  It has a great citrus flavor that was both sweet and sour.  It was perfect with the sweet lemon curd as layers between a vanilla cake.  It was also really good on both toast and cinnamon bagels.

Orange-Rhubarb Jam (from Ball's Blue Book Guide to Preserving)
2 oranges
4 c. chopped rhubarb
6 T. classic pectin
6 c. sugar
1 t. ginger

1.  Squeeze the juice from the oranges into a measuring cup.  Add water if needed to make 1 cup of orange juice.

2.  In a large sauce pan over high heat, bring the orange juice, rhubarb, and pectin to a boil.  You can also add in thin slices of orange peel if desired.  

3.  Add in the ginger and sugar, stirring quickly until dissolved.  Boil hard for one minute, stirring constantly.

4.  Remove the jam from the heat and skim foam off the top if needed.

5.  Ladle the jam into hot jars, leaving 1/4 inch of headspace.  Remove any air bubbles from the jars and readjust the headspace.

6.  Put on the 2 piece lid and screw to finger tip tight.  Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**This recipe make 6 half pints**

This post linked to:
Shine on Fridays, Sweet Tooth Friday, Foodie Friday, Foodtastic Friday, Seasonal Saturday, Sweets for a Saturday,

Greek Couscous Salad

    Couscous is a wonderful side dish.  It has a great texture and it absorbs any flavor that it's mixed with.  Generally I just add some garlic and olive oil to it but on occasion I've used it to make a cold salad.  With summer coming up I'm trying to find more cold salad side dishes.

     This Greek couscous salad is a great side dish.  The couscous absorbs the flavors of the oil, vinegar, lemon juice, and oregano.  The vegetables and cheese add color and flavor to the salad.  Next time I would add in some additional seasonings but otherwise it was a tasty dish.

Greek Couscous Salad (adapted from Cookin' with Moxie)
1 c. water
1 c. dry couscous
1 1/2 T. olive oil
3 T. red wine vinegar
2 T. lemon juice
1 t. oregano
1 garlic clove, minced
1 tomato, chopped
1/2 cucumber, chopped
1/4 red onion, chopped
1 t. salt
1 t. black pepper
3 oz. crumbled feta cheese

1.  Cook the couscous according to the package directions.  Set aside.

2.  In a small bowl whisk together the olive oil, vinegar, lemon juice, oregano, and garlic.  Set aside.

3.  Put the tomato, cucumber, and onion in a medium bowl.  Toss with the dressing.

4.  Stir the couscous into the vegetable mixture.  Add in the salt, pepper, feta cheese and gently stir to combine.

This post linked to: 
It's A Keeper Thursday, Full Plate Thursday, Tastetastic Thursday,  Fantastic Thursday, Tasty Thursday,

Classic Chicken Salad

   This week the temperature has been in the 90's.  Since we don't have air conditioning it makes it tough to cook dinner in the heat.  We usually opt for grilling out, cooking in the crock-pot, or just having something cold.  Yesterday I decided I wanted pasta salad and chicken salad sandwiches.  The only problem was I couldn't find my chicken salad recipe.  So I turned to Cooks Illustrated for help because they have yet to let me down.

    The recipe was simple and the herbs it called for just happened to be growing in my garden.  I made a few minor changes and the chicken salad was delicious.  It was creamy with a bit of crunch from the celery and a lot of flavor from the fresh herbs.  We ate it as a sandwich for dinner and then again today on crackers for lunch.

Classic Chicken Salad  (adapted from Cooks Illustrated)
3/4 lb. chicken breasts, no more then 1 inch thick
1/3 c. light mayonnaise
2 T. lemon juice
1 t. Dijon mustard
1 t. spicy brown mustard
2 celery ribs, minced
2 T. onion, minced
1 T. fresh parsley, minced
1 t. fresh tarragon, minced
salt and pepper

1.  Heat 6 cups of water mixed with 2 tablespoons of salt in a Dutch oven over medium heat.  Place the chicken in the water and heat until the water heats to 170 degrees.  Turn off the heat, cover the pot, and let stand until the temperature of the chicken is 165 degrees, about 15 minutes.

2.  Remove the chicken from the water and place on paper towels to drain.  Refrigerate until chicken is cool, about 30 minutes.

3.  Meanwhile, whisk together the mayonnaise, lemon juice, mustards, and 1/2 teaspoon of black pepper in a medium bowl.

4.  Cut the chicken into small pieces or shred and add to the mayonnaise mixture.  Add the celery, onion, parsley, and tarragon.  Mix well.  Season with salt and pepper to taste.

5.  Serve immediately or refrigerate for up to 3 days.

This post linked to: 
Whatcha Whipped Up, What's Cooking Wednesday,  Recipe Box Wednesday,

Mu Shu Tofu

     This week is my last week of summer vacation.  I can't believe I have to start waking up at 6 am again and being at work by 7:30.  The first week is always the hardest because the kids aren't in school yet and the teachers are in meetings for most of the week.  I don't know about you but I can barely sit still for 30 minutes let alone 7 hours in meetings.  I totally get how my kids feel and that's why in my classroom we get up and move around a lot.  We also sing a lot, but that's more of a personal preference.

     So this week I decided to undertake several recipes that take a lot of time to make since I won't have much time once I'm back to work.  While the mu shu recipe itself doesn't take a lot of time, I also made the mu shu wrappers and they did take a fair amount of time.

     The one piece of advice I have when making this recipe is to have all the ingredients set out before you begin preparing it.  I think the reason I had a difficult time is because I had to keep running from the stove to the refrigerator to the counter and back again.

     The thing I really liked about this dish is that it has a ton of vegetables in it.  There's tofu, cabbage, mushrooms, and onions.  The sauce is minimal but carries a lot of flavor with it.  This dish also made enough that we had plenty left over for dinner the next day as well.  The cabbage in the dish stays slightly crisp and adds a nice crunch to the soft tofu and mushrooms.  I served it with a side of noodles in a sweet and spicy ginger scallion sauce.

Mu Shu Tofu  (adapted from The Way The Cookie Crumbles)
1 (12 oz) package firm tofu
1/4 c. light soy sauce
1 T. sesame oil
1 T. canola oil
2 eggs, beaten
8 oz. mushrooms, stemmed and cut into strips
3 garlic cloves, minced
1 head napa cabbage, halved and cut thin
3 T. onion, chopped
1 can bamboo shoots, roughly chopped
1 t. black pepper
10 mu shu wrappers

1.  Press the water out of the tofu.  Cut it into 5 strips and then cut each strip into 8 pieces.

2.  Spray a skillet with non-stick cooking spray.  Heat the skillet over medium heat and then add the tofu.  Cook for 5-6 minutes per side or until the tofu has browned.  Remove from pan and keep warm.

3.  Heat the canola oil in the same skillet over medium-high heat.  Add in the mushrooms.  Cook for 3 minutes and then add the garlic.  Cook for an additional minute, stirring constantly.

4.  Beat the eggs in a small bowl and add to the skillet.  Cook for 1 minute, stirring constantly, or until the eggs are scrambled.

5.  Add in the cabbage and onion.  Cook for 4-5 minutes or until they have softened slightly.

6.  Stir in the bamboo shoots, black pepper, soy sauce, and sesame oil.  Return the tofu to the pan and cook for 5 additional minutes.

7.  Heat the mu shu wrappers for 15 seconds in the microwave.  Serve each wrapper with a heaping spoon of mu shu tofu.  Top with additional soy sauce or hoisin sauce.

This post linked to:
Tempt My Tummy Tuesdays, Totally Tasty Tuesdays,

Gooey, Chocolatey, Zucchini Brownies (Vegan): Secret Recipe Club

    It's mid-August and that means it's time for another Secret Recipe Club reveal!  This month I had Kristi's blog Veggie Converter.  Both my husband and I enjoy eating vegetarian entrees several times a week and there were so many options to choose from.  After looking around on her blog I decided I wanted to make a baked good this month and I wanted it to be semi-healthy.

     When I saw the Zucchini Brownies I knew that's what I was going to make.  I've seen several blogs posting zucchini brownies recently and they've really peaked my interest.  These brownies were different though because they are vegan, low fat, and don't have any oil/butter in them.  I'll admit, I was skeptical as to how good they could really taste but I was willing to try because I've been counting calories this summer.

     Agave nectar is an ingredient I've never used before but I wanted to give it a try as well.  I found that it has a very distinct flavor, one that almost tasted like molasses.  I made the brownies and was excited when the timer went off and the brownies had risen and looked delicious.  I quickly cut them into squares and tasted them.

      While they aren't as good as my typical brownies, they were certainly tasty and the fact that they came in at 100 calories and only 2 grams a fat was a huge plus in my book.  There was a flavor in the brownies that I couldn't identify but my husband knew immediately.  I didn't tell him that they were zucchini brownies, only that they were healthier.  He thought that the brownies had a hint of gingerbread in them and I agreed.  I think the agave nectar must have a flavor similar to gingerbread when it is baked.  All in all these are good vegan brownies that are easy to make.

Gooey, Chocolatey, Zucchini Brownies (Vegan) (slightly adapted from Veggie Converter)
2 c. shredded zucchini
2 c. flour
3/4 c. agave nectar
3 T. egg substitute 
1/2 c. applesauce
 2 t. vanilla
1/4 c. cocoa
1/2 t. cinnamon
1 1/2 t. baking soda

1.  Preheat the oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray.

2.  In a large bowl combine the agave nectar, egg substitute, and applesauce.  Add in the zucchini and vanilla then mix well to combine.

3.  In a medium bowl combine the flour, cocoa, cinnamon, and baking soda.  Mix to combine.

4.  Add the dry ingredients to the wet ingredients and mix until just blended.

5.  Pour the brownies into the prepared pan and bake for 35 minutes or until a toothpick inserted into the middle comes out clean.

6.  Cool on a wire rack then cut into 18 brownies.

This post linked to:
Meatless Mondays,  Mangia Mondays, Making You Crave Mondays, Mouthwatering Mondays,

Chicken, Hummus, and Sauteed Vegetable Wraps #SundaySupper

    It's our third and final event for #SundaySupper's The Mom's 100 Cookbook by Katie Workman and the theme is Back to School.  Since I only have 1 week left until I start back to teaching school this was a very appropriate topic.  I wanted to find a recipe that I could make and pack in my lunch during the school year because sandwiches and leftovers get tiring after a while.

    I found a section in the cookbook about making wraps.  I've always been a huge fan of wraps and think they are a great way to re-purpose leftovers.  Last night I made way more chicken then we could ever eat for dinner in order to use the rest in wraps for lunch the next day.

    I took Katie Workman's guidelines to heart.  Her first instruction is to pick a wrap and I chose a light flatbread wrap.  The next instruction is to choose the meat and I of course picked the leftover chicken.  The third step is to pick a spread.  This was a little harder but after looking through the refrigerator I went with roasted red pepper hummus.  The last instruction is to fill the wrap with other items and spices as needed.  I had a hard time with this but finally went with sauteed vegetables seasoned with salt, pepper, and oregano.  The resulting wrap was delicious and totally something I would want to take to work with me for lunch.

Chicken, Hummus, and Sauteed Vegetable Wraps (Inspired by The Mom's 100 Cookbook by Katie Workman)
1 c. grilled chicken, thinly sliced
4 T. roasted red pepper hummus
1 t. olive oil
1/4 c. mushrooms
1/4 c. red bell pepper, chopped
1/4 c. green bell pepper, chopped
1/4 c. red onion,  chopped
1 t. salt
1 t. black pepper
1 t. oregano
1/2 c. lettuce, shredded
2 flatbread wraps

1.  Heat the olive oil in a small skillet over medium heat.  Add the mushrooms, peppers, onion, and garlic.  Saute for 5 minutes or until they are just softened.  Sprinkle with salt, pepper, and oregano then stir.  Remove from heat.

2.  To assemble the wraps spread 2 tablespoons of hummus on each wrap, leaving 1 inch on each end without hummus.   Divide the sliced chicken between the wraps placing on top of the hummus.

3.  Sprinkle the sauteed vegetables on top of the chicken and then top with lettuce.

4.  Fold one side of the wrap on top of the filling and then roll until the wrap is complete.  Slice in half and enjoy!

Join us this Sunday for #SundaySupper Around the Family Table with Katie Workman at 7pm ET.  Katie is so much fun and will be sharing her Easy Back to School Recipes during our chat.   We love for you to join us and share your tips and inspiration.  Let’s make this the best school year yet for our kids!
Easy Breakfast ideas:

• Hawaiian Scrambled Eggs Cupcakes & Kale Chips
• Scrambled Eggs with sausage and fresh herbs by Basic n Delicious
• Breakfast Wraps by Magnolia Days 
• Scrambled Eggs with Herb Croutons Comfy Cuisine 
• Scrambled Eggs for Preschoolers In the Kitchen with Audrey 

Lunchbox Wraps:

• Chicken Caesar Salad Wrap by Meal Planning Magic
• California Chicken Wraps by Momma’s Meals
• Chicken, Hummus, and sautéed Vegetable Wraps by Hezzi-D’s Books and Cooks
• Grilled Roast Beef Wraps with Horseradish Mayo by Juanita’s Cocina
• Mesquite Turkey, Mango and Pepper Jack Wraps by Shockingly Delicious 
• Hummus, Cucumber, Roasted Pepper and Carrot Lunchbox Wrap by Mama’s Blissful Bites 
• Quick and Easy Mozzarella and Meatball Wrap by Mama Mommy Mom 
• Herbed Beef Wraps by Brie’s Bites 
• California Wraps by Daily Dish Recipes  

Easy Weekday Suppers:

•  Sautéed Corn, with Double Bacon, Scallions and Shrimp by The Meltaways 
• Garlic Lemon Rosemary Roasted Chicken by Supper for a Steal
• Kebab Chicken & Grilled Veggie Wraps with Tahini Sauce by Sue’s Nutrition Buzz 
• Fresh mozzarella Pasta Casserole by The Weekend Gourmet 
• Choose Your Topping Grilled Pizza by In the Kitchen with KP
• Quesadillas Your Way by Mrs. Mama Hen
• BBQ & Cheddar Chicken Quesadillas by Big Bears Wife 
• Yum Yum Salmon Quesadillas by Family Foodie

After School Snacks:

• Chocolate Peanut Butter Squares by  Girlichef
• Fudgy One-Pot Raspberry Cocoa Brownies by Chocolate Moosey
• Fudgy One-Pot Brownies by That Skinny Chick Can Bake
• Pear Choco Walnut Coffee Cake by Vintage Kitchen Notes
• Peach Clafoutis by The Messy Baker Blog  

We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman.   Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

• Connect with Katie Workman, Author of The Mom 100 Cookbook:
• The Mom 100 blog Katie shares recipes, tips and inspiration.
• Facebook: https://www.facebook.com/katieworkman100
• Twitter: https://www.twitter.com/katieworkman100
• Pinterest: https://www.pinterest.com/katieworkman100
• Website: www.themom100.com
• Buy The Mom 100 Cookbook 

This post linked to:
Not Baaad Sundays, Sundae Scoop Sundays,  Scrumptious Sundays, Think Pink Sundays,

Thoughtless by Jacqueline Gardner

      This book opens into action.  When a murder happens at school Bridget finds the girls body and is caught standing over it by science geek Rory.  The two quickly make a pact to not tell anyone what they saw.  Everything seems fine until Rory gets a threatening note in his locker.  Soon the two are looking over their shoulders and trying not to get killed.  

    Meanwhile, Bridget is also trying to date the super hot new boy, Terrence.  It's a relief to her that she can't hear his thoughts.  She thinks he's special and is determined to make it work with him.    Spending time with him is harder then she thought as her mother grounds her for being out late and Rory is constantly calling her about the murder.  Her best friend Emma is excited by the fact Bridget is finally dating and vows to help her find a way to see him.

    When Rory and Bridget walk in on a mind controlled student who tries to kill them they know they've stumbled onto something big.  The FBI quickly gets involved and Bridget learns the killers are after people with unique abilities like herself.  Together Bridget and Rory struggle to stay alive while figuring out who the killer really is.

     I enjoyed the fast pace of this novel.  It opened on the killing scene and didn't stop until the very end.  The idea that Bridget is a mind reader and no one but her mother knows was interesting as well.  I was scared for Bridget and Rory and was concerned as to why Bridget couldn't read Terrence's mind.  

    I ended up reading this book in one sitting because I couldn't put it down and wanted to find out who the killer was.  While there were a few parts where the story line was pretty far out their, for the most part it was a fun, action packed read.  I'd recommend it to anyone who enjoys paranormal books or action novels.

I give this book 4 out of 5 stars.

This post linked to:
Saturday Situation,  

Red Velvet Cupcakes with Cream Cheese Frosting

     My cousin loves red velvet cake.  Every year on her birthday she begs for someone to make it and usually that person ends up being me.  I must add in that our birthday parties have always been together since the time I was born.  We are 2 years, 2 days, and 2 hours apart and even though we're in our 30's now we continue to have our family birthday party together.  When we were younger we used to have to open our presents at the same time because we would get the exact same thing, just in different colors.  Now that we're older we generally get different presents, but there are occasions when we still get matching shirts.

      Last year I made Kristin a red velvet layer cake so I wanted to do something a little different this year.  I recently found my cupcake cookbook and was looking through for ideas.  I found beautiful red velvet cupcakes with cream cheese frosting, a chocolate drizzle, and sprinkles.  They were perfect for her.

      This recipe had a little more chocolate in it then I'm used to and I found that it made the cupcakes darker then usual.  The cupcakes were light and had a great chocolate flavor.  The cream cheese frosting was thick, rich, and amazing.  I loved how the chocolate drizzle looked against the bright white frosting.  Everyone enjoyed the cupcakes, including the birthday girl!  I'll be keeping these in mind for Valentine's Day this year.

Red Velvet Cupcakes with Cream Cheese Frosting  (adapte from Betty Crocker's Big Book of Cupcakes)
For the cupcakes:
2 1/4 c. flour
1 t. baking soda
1 t. baking powder
3 T. cocoa powder
1 t. salt
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 t. Americolor Soft Gel Paste in Red (or 2 T. of regular red food coloring)
2 t. vanilla
1 c. buttermilk
1 T. white vinegar
For the cream cheese frosting:
1 package (8 oz) cream cheese (I used 1/3 less fat)
1/4 c. butter, softened
1 t. vanilla
1 T. milk
4 c. powdered sugar 
For decorating:
2 oz. chocolate melts
1 t. vegetable oil
sprinkles 

1.  Preheat the oven to 350 degrees.  Place cupcake liners in 24 muffin cups. 

2.  In a small bowl combine the flour, cocoa powder, salt, baking soda, and baking powder.

3.  In a large mixing bowl beat the butter and sugar until fluffy.  Add in the eggs one at a time beating after each addition.

4.  Stir in the food coloring and vanilla.

5.  Mix in 1/3 of the flour mixture and then 1/2 of the buttermilk, stirring well until combined.  Then mix in half of the remaining flour.

6.  Stir in the remaining milk and then remaining flour, mixing until just blended.  Beat in the vinegar.  

7.  Divide the batter evenly among muffin cups, filling each 2/3 of the way full.

8.  Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean.  Remove from oven and cool on a wire rack. 

9.  Meanwhile, combine the butter, cream cheese, and vanilla in a large mixing bowl.  Mix on low speed until smooth.  Gently stir in the milk.

10.  Add the powdered sugar in a cup at a time until desired consistency is reached.  

11.  Once the cupcakes have cooled frost each one with cream cheese frosting.

12.  Place the chocolate melts and vegetable oil in a microwave safe dish and heat on high in 30 seconds intervals until the chocolate is melted and smooth.  Spoon into a zip top baggie and snip off the end.  Drizzle chocolate over cupcakes and then top with sprinkles.  

 This post linked to:
Foodie Friday, Foodtastic Friday, Sweet Tooth Friday, Shine on Friday, Sweets for a Saturday,