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Happy Father's Day to all the amazing Dad's out there! My husband and I have two of the best Dads you could ask for and they are amazing Grandpas to our boys. We are blessed! I also want to send a little shout-out to my wonderful husband. The boys and I love ya and we're so thankful to have you in our lives!
Today I am re-sharing an old post that I recently updated. We love these simple, frugal, hearty mouthwatering good potatoes! Roasted to perfection...crispy golden edges...soft tender bites of yum. 
I love how easy these potatoes are to prepare and with a house full of hungry boys that's a good thing for this busy mom. I try to limit processed food and these are an easy option that taste way better than store bought frozen potatoes or fries.
These are perfection and so simple. You can easily change the flavor by changing the seasonings and potatoes go with just about everything. Kids love them too. I have always used olive oil to make these until recently I reviewed Malaysian red palm oil. I made this batch of potatoes with a mix of olive oil and red palm oil which was delicious.
You have a lot of flexibility when making such a simple dish so you can really get creative and have fun with this or just enjoy the simplicity of crispy, tender, salted potatoes. Leftovers are really yummy reheated with shredded cheese melted on top.
Ingredients:
5-6 Russet Potatoes Olive oil or Palm oil Salt Freshly ground pepper Garlic powder 1. Cut potatoes into chunks and place in a single layer in a 12 inch iron skillet or a 9 X 13 baking pan. Toss with oil and sprinkle with salt, pepper, and garlic powder. Don't forget, you can change up your seasonings if you like. 2. Bake uncovered in a 375 degree oven for about an hour or until potatoes are fork tender and lightly browned. Stir them halfway through the cooking time to help them brown evenly. 
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One of my favorite things about summer is grilling and one of my favorite things to grill is cabbage.
Our relatives Don and Ruthie shared how they make grilled cabbage with us a few years ago and we have been making it ever since.
This is so simple...a head of cabbage, butter, a little onion if you like, and salt and pepper.
You simply wrap it all in foil and grill till tender and caramelized on the edges.
Simply delicious...buttery tender cabbage with caramelized edges.
This simple, delicious recipe for grilled cabbage is as easy as it gets. You can grill a whole cabbage or cut it in half and grill two sections. I started cutting it in half to try to cook a little faster and to get more caramelized edges.
You will need: 1 head cabbage butter onion (optional) salt and pepper foil 
Cut out the core of the cabbage. Cut a deep whole into the center of the cabbage so that you can stuff butter and onion into the cabbage.
Salt and pepper the inside and outside of the cabbage. Stuff butter and small onion chunks into the center of the cabbage. I use 1/2 stick butter or more. You want to use enough butter to give it flavor and moisture.
Fold foil up around cabbage and seal it before putting it on the grill. Grill directly on the grill rack at a low to medium heat for an hour or more until the cabbage is tender. You can turn the heat up at the end if needed to cook meat along with the cabbage. I don't turn the cabbage or flip it because I want to keep all of the butter inside. 
I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
Have you tried cooking with red palm oil? This was my first time using it. I was sent a bottle of Carotino Malaysian Red Palm oil to try so I made one of our favorite things...popcorn!
Since I am new to cooking with palm oil, I am guessing many of you are too. Did you know that Malaysian Sustainable Palm Oil is a healthy replacement for partially hydrogenated oil because it is trans fat free and rich with nutrients? Palm oil is also non-GMO and ideal for high-temperature cooking making it perfect for homemade popcorn.
Want to learn where palm oil comes from? Malaysian Sustainable Palm Oil comes from the fruit of the oil palm tree, which can only grow near the equator. These trees have been producing abundant oil-rich fruit for decades. A one-acre palm oil plantation produces 11 times more oil than a one-acre soybean field. In 2008, Malaysia became the first to produce and export certified sustainable palm oil. What about nutrition? Malaysian Sustainable Palm Oil comes in golden and red varieties. Red palm oil is particularly rich in nutrients such as vitamin E (tocotrienols). In fact, bread baked with palm oil has nearly ten times the vitamin E of bread baked with canola oil. Plus, palm oil’s uncommon vitamin E form (tocotrienols) has 60 times the antioxidant power of the more typical form (tocopherols). In addition, Red palm oil is loaded with carotenoids and potent phytonutrients also found in squash, carrots, oranges, and apricots. 
My parents always made oil popped homemade popcorn on the stove so naturally I do the same. In fact, when I was a kid the first thing that went on the Christmas tree was the homemade popcorn garland. We watched Christmas movies and strung popcorn with a needle and thread, of course eating some in the process. We haven't carried on the tradition of stringing popcorn garland in our home, but we continue to make oil popped homemade popcorn.
I have been making my homemade popcorn with coconut oil which is really good too, but now that I have red palm oil it is perfect for making popcorn. It tastes delicious, handles the heat well, and has many nutritious benefits. 
Look at the gorgeous golden color of the popcorn popped in red palm oil.
It tastes delicious too. My little "helper" just couldn't resist helping himself during my photo shoot.
Who can resist fresh homemade popcorn?
Ingredients:
1 Tbsp. Malaysian Red Palm Oil 1/2 cup popcorn seeds 3 Tbsp. melted butter, optional Salt to taste 1. Heat a stovetop popcorn popper or a large pot with a lid to medium high. 2. Pour about 1 Tbsp. Malaysian Red Palm Oil into the popper or pot. I don't measure this since I have been making popcorn forever so you can estimate about a T. 3. Pour in 1/2 cup popcorn seeds. I do measure the popcorn seeds since about a half cup makes the perfect amount for my stovetop popper. You may need to adjust this amount if you are using a large pot. 4. Next you cook the seeds until they pop making sure to shake or move the seeds while they are cooking. With a stovetop popper, you turn the crank on the lid to turn the stirring mechanism inside the popper. With a large pot with a lid, you will need to shake it intermittently while cooking to keep the kernels moving so that they don't burn. 5. Pop until most of the kernels have popped and you can count several seconds between pops. 6. Remove from the heat. Pour into a large bowl and pour half the melted butter over it and sprinkle with salt. Toss, then pour the remaining melted butter over it and sprinkle with salt again. 
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Bacon wrapped asparagus...need I say more? It's hard to describe how truly delicious it is. When you take two amazingly delicious things on their own and put them together it's like a flavor explosion!
Of all the vegetables I have ever tried, asparagus has to be my favorite. And bacon, well bacon is just plain awesome! When you put the two together, the flavors compliment each other and come together to create an amazing flavor explosion.
Want to experience this little flavor explosion? It takes a little time to prep (wrap bacon around asparagus spears), but then all you do is pop it in the oven and in a little over half an hour you have your very own bacon wrapped flavor explosion good enough to share. You can prep this ahead of time, cover with plastic wrap and refrigerate until ready to bake. Perfect for almost any occasion from graduation parties to anniversary dinners.
I am kind of partial to crispy bacon so I bake them on a cooling rack over a sided baking pan to get more air flow and crispier bacon. The baking pan underneath has to have sides (like a jellyroll pan) to keep the grease in the pan. I also line the pan with foil as shown to help with clean-up.
When prepping the asparagus, wash, then break each spear where it naturally breaks off at the cut end. Throw away or compost the two to three inch end pieces that break off. Then wrap the asparagus spears in bacon. I cut the bacon lengthwise with kitchen shears to make long thin strips that easily wrap around the asparagus spears.
Ingredients:
1 bunch asparagus spears 1 package bacon (not thick cut) 1. Preheat oven to 400 degrees F. 2. Prep asparagus (above paragraph) 3. Prep pans with foil and cooling racks (you will probably need 2 pans) 4. Cut bacon slices in half lengthwise then wrap around asparagus spears. 5. Place bacon wrapped asparagus on cooling racks over pans as pictured leaving a little space between each one. 6. Bake for 30 to 35 minutes or until asparagus is tender and bacon is getting crispy. 7. Then put under the broiler for a couple of minutes to finish crisping the bacon. 
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One of my favorite things about summer is the food. These hot days call for cool crisp salads and slaws. This is one of our old favorites. We love vidalia chicken slaw!
No need to turn on the oven and heat up the kitchen. I use a can of cooked chicken or slow cook a chicken breast. Delicious as a main dish or a side. You can also leave the chicken out and just make a delicious vidalia onion slaw. The ramen noodles add the yummiest crunchy texture with the cabbage but soak in the dressing so they aren't too crunchy.
Vidalia onion slaw needs to sit in the fridge for a couple of hours to blend the flavors so it is a great make ahead dish and always goes over well at potlucks. The leftovers are great the next day too, great for packing in the lunchbox.
Ingredients:
Two 10 oz. bags angel hair shredded cabbage or about 9 cups shredded cabbage 2 packages chicken flavored ramen noodles 1 chicken breast cooked and shredded/diced* or 1 can chicken, drained 12 oz bottle (1 1/2 cups) Vidalia onion dressing 1 bunch green onions, sliced Break up ramen noodles. Mix all ingredients together including ramen noodle flavor packets. Chill in fridge to blend flavors. *I cook a chicken breast in the crock pot all day. Simply cover with water and cook on low in slow cooker. 
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Disclosure: The links in this post are affiliate links. When you make a purchase through one of my links, I will receive an affiliate payment. However, any opinions are honest and are my own.
Have you heard of Zaycon Fresh? I have been hearing about Zaycon fresh chicken deals for a couple of years, but always assumed it was not available in my area. I decided to just check and see and was surprised that there are several delivery stops in my area. I was excited to take advantage of this $0.99 a pound fresh chicken deal and was able to put in an order for a June delivery at a church just 20 miles from here. I ordered in February last time they posted this new customer deal so delivery is always a few months out, but that gives you some time to make room in your freezer:)
The Deal:
Use coupon code firstcase to drop the price down to $0.99 a pound. Offer only valid for the following products: Fresh Boneless Skinless Chicken Breasts. Excluding sales tax where applicable. Offer ends 11:59 pm PST on 5/10/2018 unless it sells out first. Offer available to new orders only. Cannot be combined with any other offer or promotion. One promo code per order. Limited to one-time usage per household. If you have never ordered from Zaycon Fresh before, you can order a 40 pound box of boneless, skinless chicken breasts for just $0.99 a pound. That's a great deal worth stocking up on! A little about Zaycon Fresh chicken:
And if you are a blogger, you can become a premier influencer and get paid when you share Zaycon Fresh with your readers!
Here are a few of my favorite chicken recipes.
Easy Weeknight Chicken Fajitas Chicken Pot Pie Chicken and Dumplings Chicken Noodle Soup Orange Chicken Bourbon Chicken 
We Tried Once Again Hazelnut Spread and You Can Enter to win a 6-pack of Amoré Hazelnut Spread!5/8/2018
I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
We love chocolate and hazelnuts so I was happy to try Once Again Amoré Hazelnut Spread. It is high in protein and fiber and has fewer calories and less saturated fat than the leading hazelnut spread. While it is still a treat and no one should eat the whole jar in one sitting (although you might be tempted to), it is nice to have a lower calorie option. It's also nice to know that it is Non-GMO Project Verified, Gluten Free Certified, and Fair Trade Certified. In addition, it is made with no artificial flavors, colors or hydrogenated oils.
Delicious drizzled over vanilla ice cream or spread on your favorite bread! With strawberry season coming soon, I think Amoré Hazelnut Spread will make an amazing dip for fresh strawberries. The options are endless...so many delicious ways to treat yourself to this chocolaty hazelnut goodness!
Enter the Once Again Nut Butter Sweepstakes through May 9th. You can enter for a chance to win a free case of product and a toy racoon. The winners will be announced during the Once Again Nut Butter Facebook Live on May 10.
Once Again Nut Butter is an employee-owned business located in upstate New York that has been manufacturing nut butters, seed butters, and honeys since 1976. They follow Fair Trade and Sustainability standards for their farm partners, suppliers, and prices.
Have you ever tried Amoré Hazelnut Spread? What's your favorite way to eat chocolate hazelnut spread?
Since it is grilling season and when I think of grilling season I think of hamburgers and potato chips I thought I would share my favorite homemade potato chips. These are the best! Way better than store bought chips and really not that hard to make.
Years ago before we had children, we used to go to this little old fashioned bar/restaurant and we always got the homemade chips. We have since moved away and I don't even remember the name of the little unassuming restaurant that we loved so much, but we still enjoy the homemade chips made fresh in our own kitchen.
My favorite way to eat these delicious homemade chips is to drizzle them with blue cheese dressing and sprinkle with fresh chopped chives or green onions.
You want to slice your potatoes really thin so that they crisp up nicely in the hot oil, but don't worry, the softer pieces are yummy too.
Serves 4-6
Ingredients: 4-6 Russet Potatoes (I make 1 potato per person) Peanut oil Sea salt Blue Cheese dressing, optional Chopped green onions, optional 1. Heat oil in a large dutch oven or deep skillet. I turn my burner up to high and then bring it down some later if I need to. I never check the temperature, but if you are using a thermometer, 350 degrees is where you want to be. 2. Slice potatoes into very thin rounds with a mandolin or sharp knife. I have made these with skins and without and we didn't see much difference between the two. Your preference - peel the potatoes or leave the skins on. I leave them on...it's easier:) 3. When the oil is hot, gently lower the potatoes into the oil. Deep fry until the potatoes are a deep golden brown. You want them to be nice and crispy, not soggy. I stir to separate them a little while frying. Also, fry in small batches. 
4. When the chips are a deep golden brown, remove them to a cooling rack that is over a paper towel lined pan. This helps the excess oil drip off and keeps the chips crispy.
5. Sprinkle with salt and serve warm. These are delicious with blue cheese dressing and chopped green onions or chives.
This has been kind of a late night flashback Friday post that went into early Saturday morning. I stayed up way too late tweaking this old post (which I do not recommend for anyone who has an 18 month old that wakes up around 7:00 every morning even on Saturday), but I got it done. Here is the updated recipe for Easy Enchiladas.  This is a great recipe for using leftover shredded meat or beans and rice. I wrote all about our week of using leftover pork roast from Easter in various recipes in the post, so check it out.
I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
I think bacon and macaroni and cheese were meant for each other and I can't believe this is the first time I have put them together. These little bacon macaroni and cheese cupcakes are amazing! They are basically little handheld mac and cheese casseroles. So much delicious flavor in such a cute little package.
Delicious and easy to eat! Talk about kid-friendly. I am thinking these will go well at kid's birthday parties. I may even try making bacon mac and cheese bites in my mini muffin pan for my 6 year old's birthday this summer which would be even smaller and easier for little hands.
These savory little mac and cheese cupcakes are perfect for backyard BBQ's, graduation parties, and even bridal showers when you want something simple yet unique.
You know what else? These yummy morsels are made with one of my favorite ingredients which I always keep on hand, Extra Virgin Olive Oil. It is made by pressing without heat or chemicals and is the freshest and purest olive oil available.
Did you know the greatest impact on taste is the type of olive tree (cultivar), region (which affects climate and soil) and time of harvest? Olives harvested early in the season, late August (varies by region), are under-ripe and produce oils that are greener, more bitter and pungent. Olives harvested at the end of the season, late November into December, are over-ripe and tend to be mild and buttery. Spanish oil is usually golden yellow with a fruity, nutty flavor. Italian olive oil is often dark green and has an herbal aroma and a grassy flavor. Greek olive oil is strong in flavor and aroma and usually green. French oil is typically pale in color and mild in flavor. So many delicious varieties for all of your culinary needs. 
I love using olive oil and cook with it frequently. It has a high smoke point (400° F), so it can handle anything from a light sauté to a deep fry. Have you ever deep fried anything in olive oil? I have not, but will have to try it. If you have, what are your favorite foods to fry in olive oil? You can also bake with olive oil. I love to use it in muffins and cakes.
Store your olive oil someplace dark and cool (around 57° F, if possible), not on a counter or near a stove, and never in the refrigerator. Keep it sealed tight and use your oil within 6 months of opening and within 18 months of purchasing. 
Bacon Macaroni and Cheese Cupcakes
Serves 12 Cupcake liners 2 Tbsp. Extra Virgin Olive Oil 8 strips bacon 8 oz. elbow macaroni 2 C. cheddar cheese, shredded 2 eggs 1 C. milk Fresh ground salt and pepper to taste Seasoned bread crumbs 1. Preheat oven to 400 degrees F. 2. Line a 12-cup cupcake pan with liners. Brush each liner with some of the EVOO or spray with some olive oil spray. 3. Cook the bacon in a large frying pan or a microwave bacon pan. Drain cooked bacon and cool. When cool, rough chop the bacon and set aside. 4. Cook the macaroni according to package directions. Drain the cooked pasta, then return it to the saucepan. Add the cheese, chopped bacon and 1 Tbsp. of the EVOO. Gently stir together until the cheese begins to melt. 5. Mix the eggs and the milk together. Pour into the macaroni mixture. Salt and pepper to taste. 6. Scoop mixture into the cupcake liners and sprinkle with bread crumbs. 7. Bake for 20 minutes or until golden brown on top. When done, take out of the liners, place on a platter, and drizzle with the remaining extra virgin olive oil. Some liners will pull away from the sides of the cupcakes on their own and will look pretty to serve the cupcakes in. (pictured, If You Care cupcake liners which do not stick) 
Zucchi is an Italian Olive Oil Company producing traceable and sustainable products that you can trust. Look for Zucchi at Big Y, HEB, King Kullen and Shaw’s.
The Flavor Your Life campaign's goal is to educate North American consumers about authentic extra virgin olive oil from Europe. With funding from the European Union, the Italian government, and a consortium of European Extra Virgin Olive Oil producers, Flavor Your Life is debunking misconceptions while empowering consumers.
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Welcome to Home Ec @ HomeHi, 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. Most Popular Posts
Easy Weeknight Chicken Fajitas
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