Friday, January 30, 2015

Weekend Potluck #155

Welcome back to the Weekend Potluck!


If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

Now, let's take a quick peek back at last week...

The recipe with the most clicks and a link back was ~

Recipes that caught our attention ~

Baked Glazed Teriyaki Chicken Wings by Hot Eats and Cool Reads
Balsamic Roasted Brussels Sprouts by The Big Man's World

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Wednesday, January 28, 2015

Homemade Baileys Irish Cream

I am a firm believer in not waiting for a holiday to add a little extra love to your coffee. We often enjoy a little Baileys in our coffee on the weekends. This stuff is delicious and so easy to make at home. My husband Dan even gave me a taste test with the real thing over the holidays and I picked our homemade Irish cream. It makes a great gift during the holidays and St. Patrick's Day is right around the corner!

Homemade Baileys Irish Cream

1  2/3 cups Irish Whiskey
1  cup heavy cream 
1  can (14 ounce) fat free sweetened condensed milk
2  tablespoons Hershey's chocolate syrup
2  teaspoons pure vanilla extract (or use 1 teaspoon vanilla and 1 teaspoon almond extract)
2  tablespoons cold coffee

Combine all of the ingredients in a large mason jar. Use an immersion hand blender and mix for 30 seconds. Seal and store in the fridge for up to 2 months.

Cooks Notes:
If you don't have an immersion hand blender just use a regular blender and transfer to an airtight container. 
You can also use 1/2 and 1/2 in place of the heavy whipping cream, it just won't be as creamy.

Enjoy!

Kim

Linked to these great parties:
Buns In My Oven Whats' Cookin' Wednesday

Friday, January 23, 2015

Weekend Potluck #154

Welcome back to the Weekend Potluck! 

If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!


Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Earthquake Cake by South Your Mouth

Recipes that caught our attention ~

Sausage Potato Soup with Homemade Bread Bowls by Reviews, Chews & How- To’s

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Thursday, January 22, 2015

Announcing Fresh Meals from Sunflower Supper Club

Have you resolved to eat healthier and get more fruits and veggies into your diet?  We are excited to tell you about a new offering here at SSC.



This spring Sunflower Supper Club will celebrate our 5th anniversary.  We are very appreciative of the last five years and look forward to the future. 

In response to a growing request for a change in food choices, we are launching Sunflower Fresh to compliment our standard meal delivery service and we wanted to share our news with you. 

Sunflower Fresh are meals featuring fresh fruits and veggies, whole grains and meat that is locally grown.  We are utilizing as many local businesses as possible, such as Jackson’s Meats, Cheney Tomatoes and Smith’s Market. We think you'll love the flavor combinations and they are good for your health. You will get back the time it takes to plan, shop and prepare and in return you receive a healthy meal that is fresh and good for you.  We think you will love the food and the time they will save you is just an added benefit.


Delivery will be twice per month, on the 2nd and 4th Tuesday.  A minimum of three meals is needed for an order.  We think you will find our portion size is generous. The meals should stay fresh for 3-4 days.


Choose  at least 3 from the following group and email us an order.  We will be in touch to set up a delivery time.   The cost  is $8.50 per entrée and the soups are $12 per quart.  Tax and delivery are included.

sunflowersupperclub@gmail.com



Sunflower Supper Club
Fresh Meal Selections for February 2015

 Meal Choices for Delivery February 10th

1.     Southwest Spring Green Salad with Grilled Chicken, Black Beans, Tomatoes, Corn, Cheese, Onions and our homemade chili-lime dressing.
2.     Mediterranean Hummus Wrap with a Side Salad.
3.    Quinoa and Brown Rice Bowl with Vegetables and Tahini
4.    Barley and Lentil Pilaf Salad with Grilled Flat Iron Steak
5.     Grilled Chicken Breast with Middle Eastern Vegetable Salad.

Our Two Soup choices for February 10th

Beef and Barley Soup
White Bean and Kale Soup


Meal Choices for Delivery February 24th

1.  Our Signature Spring Green Salad with Grilled Chicken, Pepitas, Craisins, Feta Cheese, Onions and our House Dressing.
2.  Power Kale Salad
3.  Winter Sobo Noodle Salad
4.  Egyptian Lentils with a Side Salad
5.  Butternut Squash, Spinach and Cottage Bacon Cannelloni with a Side Salad

            Our Two Soup choices for February 24th

Chicken Posole
Vegetable Minestrone

Thanks for letting us share our idea with you!

Kim & Julie

Friday, January 16, 2015

Weekend Potluck #153

Welcome back to the Weekend Potluck!


Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~


Recipes that caught our attention ~

Baked Chicken Parmesan by Oregon Transplant


And, a personal favorite ~


Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Wednesday, January 14, 2015

Prosciutto & Gruyere Frittata

Over the holiday break we ate a nice breakfast just about every morning. It is still considered breakfast even if we didn't eat most days until about noon isn't it? I can't help it that my kids are night owls. I usually turn into a pumpkin about 10, but they were just getting started! They must get that from their dad. There were a lot of nice quiet mornings that were very enjoyable for me.  We also enjoyed having my hubby Dan home for most of the break on vacation as he is our chief breakfast chef. This frittata he whipped up was a favorite over the break. 

Prosciutto & Gruyere Frittata

2  tablespoons olive oil
4  ounces prosciutto or ham, diced small
3  potatoes (about 1 pound), diced into 1/2" cubes
12  eggs
2  tablespoons cream or milk
1  teaspoon kosher salt
1/4  teaspoon pepper
1  cup (4 ounces) Gruyere cheese
2  green onions, sliced for garnish

Preheat your oven to 400 degrees. In a large oven proof skillet heat the olive oil over medium high heat. Add the potatoes and sauté for 10 minutes, add the prosciutto and continue cooking for 4-5 more minutes. Drain any excess oil if necessary. Take the skillet off of the heat and stir the potatoes and prosciutto until they are evenly distributed throughout the pan. 

In a medium bowl, whisk the eggs, cream or milk, kosher salt and pepper. Sprinkle the Gruyere cheese on top of the potato mixture in the skillet. Carefully pour the egg mixture over the top. 

Bake for 10-15 minutes or until the eggs are set. Garnish with the sliced green onions.

Enjoy!

Kim