I follow another foodie blog, Our Best Bites, who occasionally posts flashback friday posts when they update photos on old posts. Since I have some old posts in need of updating, I thought it would be fun to do the same thing.
You may have seen my recent post, Turkey Avocado Wraps, well here is another yummy dish made from leftover turkey. Enjoy this delicious Turkey Noodle Soup!
Linking up at Friendship Friday
This might be hard to believe since it is now getting into the low 90's in these parts, but I roasted a turkey the other day. We have had one in our freezer for a while taking up lots of valuable real estate so I decided it was time. I gave it a nice dry brine rub-down and let it marinate overnight (recipe on the way) and roasted it the next day. It was amazing! I made it the same way last Thanksgiving and will never go back to a liquid brine again. It tastes so much better when dry brined. We're talking juicy moist and perfectly seasoned plus it is much easier to handle (than a heavy liquid brine).
Of course the bonus of roasting a turkey in warm weather is all of the delicious leftover cold turkey. Sandwiches, salads, wraps...YUM! And of course the carcass can be saved for a hearty and healthy turkey noodle soup. But if you're not feeling the soup vibes in June, you can always freeze the carcass for fall. Although that throws our making room in the freezer reason for making the turkey in the first place out the window doesn't it? Good thing we have a deep freezer!
Don't these look delicious? I could eat turkey avocado wraps every day in this weather. Cool, crisp, with tender roasted turkey and creamy guacamole spread = YUM!
First I get everything ready. If you happen to have leftover roast turkey... Awesome! If not, you can find some good turkey in the deli or in the lunch meat section of your grocery store. I have been on a romaine kick lately, but you could use any lettuce you like. Romaine does have a nice crisp to it which works well for these wraps. I also bought some nice cucumbers at the farmer's market last weekend and they added a lovely fresh crisp to the wraps. I cut the cucumber in half then cut the half lengthwise into thin strips so that they would lay nicely. My wraps were small, but if you have large wraps, you may not need to halve your cucumber. I also cut some lime into wedges to add lime juice to the avocado.
Next make some guacamole. I like it really simple...mashed avocado, fresh squeezed lime juice, and fresh ground salt (pink himalayan salt is my fave). I use a potato masher, but you can also just use a fork. For more detailed instructions for making guacamole go here.
Then spread some guacamole on the tortilla.
Next press a big romaine leaf onto the guacamole. I tore mine in half since my tortillas were small.
Next layer on cucumber and turkey. Then roll it up to make a wrap. If you like, cut the wraps in half or keep them long.
avocado (1-2 depending on how many wraps you make)
1. Prepare ingredients; wash vegetables, slice cucumbers etc.
2. Mash avocado and add lime juice and salt to taste to make guacamole.
3. Spread guacamole on tortilla.
4. Press lettuce leaf into guacamole.
5. Add turkey and cucumber slices
6. Roll up to form wrap and slice in half to serve.
Here are some things you might like including the very inexpensive potato masher that I use all the time.
As a busy mother of four I rely heavily on simple meals, especially during t-ball season. Most of our games are at night which makes getting dinner on the table quickly a must. We love brats and sauteed mushrooms and onions so I put the two together for a delicious, quick, and easy meal.
We enjoy these brats without buns, cutting them up and eating them with the yummy caramelized onions and mushrooms. The boys love applesauce so I serve this meal with store bought unsweetened applesauce or this yummy homemade version.
Since brats are not pre-cooked, I simmer them in beer for about 12 minutes to let them cook through. I used non-alcoholic beer which I purchased since it is less expensive and we aren't beer drinkers. I just like to have it on hand for cooking. You can also use water instead of beer.
While the brats are cooking, I saute the onions and mushrooms in a little oil in a skillet. I used a large package of whole mushrooms and sliced them myself. I always feel like they are fresher if I slice them myself. I recently found some walnut oil on sale at the grocery store and thought it would be fun to try. It worked well for this recipe. Walnut oil is also a good source of Omega 3 fatty acids and antioxidants. You can also use olive oil, coconut oil, or another favorite oil.
While cooking the vegetables, I add a pat or two of butter for flavor and salt and pepper to taste. I love fresh ground pink himalayan salt and fresh ground pepper and use them in most of my cooking. Once the vegetables are tender and lightly browned, I scoot them over to the side of the skillet and brown the sausages on each side until they have a beautiful golden brown sear. I then redistribute the veggies and place the sausages on top for a beautiful presentation.
1 lb. brats
1 sweet onion, cut into thin wedges
8 oz. or more fresh mushrooms, sliced
Walnut, olive, or another oil of choice
1 bottle or can of beer, optional
Fresh ground salt and pepper
1. Simmer brats in beer or water for about 12 minutes to cook through.
2. Meanwhile, saute onions and mushrooms in a drizzle of walnut or olive oil in another skillet. Add a little butter, salt and pepper to taste.
3. Once the vegetables are tender and lightly browned, scoot them over to the side of the skillet and brown the sausages on each side until they have a beautiful golden brown sear. Then redistribute the veggies and place the sausages on top for a beautiful presentation.
You might like:
There's nothing like waiting until the last minute, but for some of us, that's when inspiration hits and our best ideas come alive.
If you are one of those last minute creatives, here are a few ideas I hope will inspire you.
For more delicious recipe ideas, go to the recipes heading at the top of the page and use the drop down menu.
So I haven't posted here in almost two weeks...this time of year is crazy busy which hasn't left much time for anything beyond the basics. Stuff like getting to practices and school on time, remembering to go to important end of school year activities, making sure all 6 family members have something clean to wear each day, maintaining a somewhat clean house during the chaos, starting the garden (we are falling a little behind here already), much less meal plan, grocery shop, and prepare delicious healthy meals. Confession: We ate McDonald's in the car on the way to wrestling one day last week. Sometimes you just gotta do what you gotta do and this Mom was in survival mode. But hey, roast chicken and healthy veggies balances it all out eventually, right?
To be honest, I have been relying a lot more on quick and easy meals lately. Life is busy and as much as I love cooking, I am usually stretched pretty thin to get everything done. That's why I love making a roast chicken. It is so easy and delicious.
My favorite way to prepare it is with salt and pepper, butter, lemon, and fresh herbs. I used sage this time because I already had some on hand. I have made roast chicken with potatoes and with sweet potatoes and hands down the sweet potatoes are the best. In fact they are amazing when baked with a chicken. They are so tender soft and pair perfectly with the chicken. Our kids LOVE carrots so I always put in a lot of carrots. I don't even bother to peel them. I just cut off the ends and set them in the pan around the chicken.
So if you are busy like we are and need some easy dinner ideas give this roast chicken a try. It takes a little while in the oven, but once it's in, you can do something else while is cooks. And wow is it delicious! Any Dads out there need a simple and amazing Mother's Day dinner idea? Here it is. You got this.
And don't forget to save the carcass (I know that's a gross word, but I gotta call it something) for the best homemade chicken noodle soup ever. If you don't want soup in the next couple of days, just freeze the carcass for making soup later.
Easy Roast Chicken with Sweet Potatoes and Carrots
Fresh herbs; These go well with chicken. thyme, rosemary, parsley, tarragon, marjoram, sage
1 lemon, sliced into rings
Fresh ground Salt & pepper
1 lb. carrots, cut off ends, but leave whole
3 to 4 sweet potatoes, cut into chunks
1. Pre-heat oven to 350 degrees F.
2. Prepare chicken, removing packet of organs from the inside cavity. Discard or save for later use. Salt and pepper inside the chicken then put a pat or two of butter inside the cavity along with 2-3 lemon slices and some fresh herbs. Set the chicken into a large dutch oven.
3. Pull back some of the exposed chicken skin over the breast. Salt and pepper then stuff with a couple of pats of butter, lemon slices, and fresh herbs. Place carrots and sweet potatoes around chicken. Then salt everything and salt and pepper the chicken once more.
4. Place covered in the oven and bake about 1 hour and 15 minutes to an hour and 30 minutes until it reaches 165 degrees F on a meat thermometer.
5. Remove the lid and put under the broiler for a few minutes to brown the skin.
Because I cook it with the lid on, the chicken is really tender and juicy, but won't have much color so I put it under the broiler for a few minutes before serving to brown and crisp the skin.
The first time I made this recipe I bought quinoa in bulk so I did not have directions. I found instructions for making quinoa pronounced "keen wah" and some nutrition information at Joyous Health. Quinoa was new to me then and harder to find, now five years later, quinoa is everywhere.
This is one of our favorite meals. We all love it, especially the kids. It's pretty easy to throw together too since I use canned chicken and frozen broccoli. I have made it with shredded chicken and fresh steamed broccoli, but think it is just as good with canned and frozen ingredients so this is one recipe where I save myself the trouble.
Basically, you make a simple cheese sauce and combine it with cooked quinoa, broccoli, and chicken then mix it all together in a casserole and bake to perfection.
My sweet five year old brought me some wild onions from the yard so I had to garnish the top.
1½ cups quinoa
3 Tbsp. butter
1 sweet onion, diced
3 Tbsp. flour
2 cups milk
¼ tsp. garlic powder
¼ tsp. dry or prepared mustard
¼ tsp. cayenne pepper
1/4 to 1/2 tsp. turmeric
Salt and pepper, to taste
8 oz. shredded cheese, I like a mix of cheddar and mozzarella
10 oz. bag frozen broccoli
13 oz. can of chicken, drained
This is what uncooked quinoa looks like in a pan with water.
1. To cook the quinoa follow package directions or if you purchased your quinoa in bulk use these directions: 1 part quinoa and 2 parts water. Combine the water and quinoa in a pot. Bring to a boil, reduce to a simmer and cook for about 12 minutes.
2. Preheat the oven to 400˚ F. To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Cook the onion in melted butter until it is tender and golden. Stir in the flour, garlic powder, mustard, cayenne, and turmeric. Continue stirring until light golden, a couple of minutes. Slowly stir in the milk. Allow to simmer, stirring frequently, until it bubbles and thickens, about 5 minutes.
3. Remove from heat. Stir in cheese until melted and smooth. Season with salt and pepper to taste.
4. In a large bowl, combine the cooked quinoa, frozen broccoli, drained canned chicken and cheese sauce.
5. Transfer to a greased casserole. Bake until golden brown, 20-25 minutes. Serve warm.
(My husband likes to dress his with a little hot sauce.)
Adapted from Annie's Eats.
To be honest, I am notoriously bad at making pork chops. (Notorious with my own family because I would never make pork chops for company because then they would see how dry I always make them.) In fact, I usually avoid making pork chops because it's no fun to always make them so badly. I ventured back into this scary world of pork chops because I vaguely remembered having made them good once and remembered that I had blogged that recipe many moons ago, as I passed the thin pork chops on sale in the store yesterday. I decided to take the plunge and dove into the blog archives to this buried recipe and am so glad I did.
So here it is revitalized because sometimes you feel like thin buttery perfectly crispy and juicy pork chops.
Since we're talking crispy and juicy chops that crisp right in the butter soaking in it's buttery goodness, what's not to love? These delectable little gems will melt in your mouth with these perfectly paired wine seared baby bella mushrooms.
You can also whip up these amazing chops in no time at all. There's not much to it. Simply cook pork chops in olive oil and butter occasionally flipping them to brown on both sides until done. Season with salt, pepper, and garlic powder while cooking. Then quickly saute mushrooms in butter and wine and wallah you just made an amazing entree.
Serve with a simple salad and quinoa or rice pilaf and dinner is done.
6 thin pork chops
2 T. to 1/4 C. white wine
8 oz. baby bella mushrooms, sliced
1. Heat a large skillet over medium heat. Drizzle olive oil in the pan. Add a pat of butter. Cook pork chops, browning each side. Season chops with salt, pepper, and garlic powder while cooking.
2. Set chops aside once done. Add some white wine to the skillet to deglaze scraping up any browned bits. Add sliced mushrooms and a couple of pats of butter (2-3 Tbsp. should do) and saute the mushrooms until desired tenderness.
3. Add chops back to the pan to warm topping them with sauteed mushrooms. You can turn off the heat at this point. They will warm up quickly from the hot skillet. Serve and enjoy.
We love our new home in Southern Kentucky, but as with any move, there are always people and places to be missed. One of our favorite places we wish we could have packed up and brought with us is a little unassuming Asian restaurant in Champaign, IL called Cravings. The first time we went there, it was just my husband and I on a rare night out and when we tried to order, the young woman working the counter told us not to order what we had selected from the menu. Instead she suggested two other dishes (that weren't even on the menu). One of them being crispy salt and pepper beef. Actually, I'm not sure what the real name of the dish is, but any time we go back to Cravings we always order it. Our favorite girl behind the counter always knows what we want. I wish I could remember her name because she is awesome!
If you ever find yourself in Champaign-Urbana, IL and craving some great Asian food make your way to Wright St. and settle in (if you can find a seat) with a cup of hot tea (free on tap) for a unique, authentic, and delicious dining experience.
Since this is one of our favorite meals, I tried recreating it a year ago for Valentine's Day. We had just moved and I thought it would be fun to create new memories with one of our old favorite meals. Plus, we always have something special on holidays to celebrate with the boys. It was a hit so I made it for Valentines Day again this year.
It's really a simple recipe. I have been making it from some notes I jotted down in a spiral notebook just over a year ago. You can buy beef for stir-fry in your grocery store to save yourself a little time if needed (It is pre-sliced beef). For the best flavor, I would use fresh ground salt and pepper. I use a pink Himalayan salt grinder that can be purchased at the grocery.
You will love this flavorful combination of crispy savory beef with slightly sweet peppers and onions cooked tender crisp. Delicious over a bed of hot rice or alone.
1 lb. steak sliced into 2-3 inch thin strips
1 egg white
Flour for coating meat
Fresh ground salt & pepper
Peanut oil or other frying oil
2 T. butter
1 - 2 green bell peppers, coarsely chopped
1 sweet onion, coarsely chopped
Cooked rice for serving
1. Toss meat with egg white, then coat in flour. Put meat out on a large cutting board and generously salt and pepper.
2. In batches, fry the battered meat in hot oil in a deep skillet or wok. Salt and pepper each batch again after frying. Set meat aside. Drain oil from pan.
3. Add 2 T. butter to the pan and stir-fry bell peppers and onions for about 2 minutes, seasoning with salt and pepper. The vegetables should still have some crispiness.
4. Add the meat back to the pan with the vegetables to warm. Stir to combine.
5. Serve with rice.
This is one of our favorite desserts ever and since I made an apple crisp last week, I thought it was time to update the photos for this old favorite recipe.
This apple crisp is truly amazing. You can taste a hint of citrus which complements the apples and sweetness perfectly. Honestly, I think it's a little too sweet, but my husband likes the sugary crunchy coating just the way it is. If you are sugar conscience (we really need to work on using less sugar too) you can easily reduce the sugar and try using some coconut sugar as a substitute for some or all of the granulated sugar.
My husband likes his apple crisp unadulterated. I like it served warm with vanilla ice cream. However you like it, this is seriously good stuff. Good enough for company, good enough for potlucks and it serves a crowd. But don't worry if you don't have a crowd to feed, you can easily halve the recipe and bake in a 9 X 9 square pan. This apple crisp will keep nicely in the fridge for several days. You can also prepare ahead and refrigerate to bake later in the day or the next day. I do give myself about an hour to prepare. Prepping the apples and blending the topping takes a little time and effort, but the results are completely worth it.
I think my old photo circa 2013 still deserves a place here on the blog.
4 pounds baking apples
1 tsp. dried orange peel (sold in spices)
1 tsp. dried lemon peel (sold in spices)
2 tablespoons orange juice or apple juice
2 tablespoons lemon juice (in a pinch, you can use lime juice)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg or just grate some whole nutmeg
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon sea salt
1 cup oatmeal
1/2 pound cold butter, cubed (2 sticks)
1. Preheat the oven to 350 degrees F. Butter a 9 X 14 by 2-inch oval baking dish. (A 9 X 13 rectangular baking dish will work just fine too.)
2. Peel, core, and slice the apples. Combine the apples with the zests, juices, sugar, and spices. Pour into your buttered baking dish.
3. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in a large bowl. Use a pastry blender or two butter knives to cut the butter into the dry ingredients until the mixture is crumbly and the butter is the size of peas. Sprinkle evenly over the apples.
4. Bake for about an hour or until the apple filling bubbles and the crisp topping is golden brown.
Adapted from a Barefoot Contessa recipe.
I don't know what it is about instagram, but I love it. I have only been (really) using it for a few months and know lots of people are not on instagram so I thought I would share some of my favorite pics. I post lots of pictures of the kids and our lives outside of Home Ec @ Home, so Mom you should love this!
Pretty excited about this, I just figured out how to add a caption that shows up when you hover the mouse over each picture. So hover to see what I have to say:) If you want to follow me on instagram, you can here.
Let me know if you are on instagram. I would love to see your posts!
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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