Salted Pumpkin Seeds

Confession - I've never roasted pumpkin seeds before.  I recall my Mom maybe roasting some once when I was a kid, but I've never done it myself.  Yesterday I was talking to one of my wonderful Tastefully Simple team members, Michelle.  She had a fantastic idea of using our new Himalayan Sea Salt Blend with pumpkin seeds!  So...as we were carving last night (or shall I say I...with a little help from my youngest) we kept the seeds this time.

Wednesdays provide BEAUTIFUL late start mornings.  (Have I mentioned lately how I love this alternative to early out days?)  Bring on Google and recipes for how to roast pumpkin seeds.  After a couple different searches, this is what we landed on.  I of course "Tastefully Simplified" it :)

Salted Pumpkin Seeds

Ingredients
Seeds from 1 pumpkin
1 tsp salt for boiling water  (I used Tastefully Simple Seasoned Salt)
1 tsp Tastefully Simple Roasted Garlic Infused Oil
1 tsp Tastefully Simple Himilayan Sea Salt Blend (this was about 40 cranks of the grinder for me)

Preheat oven to 325 degrees

Clean seeds from pulp of one pumpkin (I did this last night).  Boil water in medium sauce pan and add seeds. Recipes mentioned to add 1 tsp of salt to water.  I used Tastefully Simple Seasoned Salt, because that's the salt we use in our house.  Reduce heat to medium-low and simmer for 10 minutes.

Drain seeds and lightly pat dry with towel.  They don't need to be completely dry - just absorb excess water.

Drizzle oil over seeds and mix slightly to get coverage over all of them.  Spread into single layer on baking stone or pan.  I always use my Pampered Chef baking stone - love it!  Sprinkle with Himilayan Sea Salt Blend.  Bake in oven for 10 minutes.  Remove from oven and stir - then return to single layer on baking stone.  Bake another 8-10 minutes.  During last 5 minutes - break open a couple seeds to make sure they are not burning inside as the inside cooks faster than the outside.  Inside should be a golden brown.

Remove from oven and give a few more cranks of the Himilayan Sea Salt Blend on the top.  Cool and ENJOY!  These are a light, salty and healthy little snack!  As you can see - we are enjoying them :)  Next year, I'm thinking of trying some of our other seasonings as well.  I think Wahoo Chili would be quite tasty on the seeds.

As a complete side note...I just love this pumpkin dish.  The month before my Grandpa Brock passed away I had purchased this dish with a little plant inside.  It was a complete impulse gift, and one in which I'm so glad I followed that little voice to give him.

Creamy Cauliflower Soup w/ Parmesan and Bacon

I've really been in the mood for Soups & Stews on the weekends lately.  Maybe it's inspiration from the cookbook I got for Christmas.  Maybe it's the cold temps.  Most likely it's because I can make a BIG POT that serves for both lunch and dinner!

This recipe was once again inspired by the cookbook Sunday Soup by Betty Rosbottom.  I made some definite modifications though.  Original recipe calls for Creme Fraiche and prosciutto.  In MY world those convert to sour cream and bacon :)

NOTE:  You'll need an immersion blender for this recipe!  We use ours mostly for smoothies, but they are fabulous for making soups such as this one!  Yes - you could puree the soup in batches with a food processor, but that would be much more work and generate quite a mess - in my opinion.

I was pleasantly surprised how quick and EASY this recipe was to make!  Adding the bacon at the end added the perfect amount of flavor.  While I normally shy away from anything that calls for cayenne pepper (don't like spicy), I found that using such a minimal amount added just the right touch of flavor for this soup.

Ingredients:
4 Tbsp unsalted butter
3-4 medium leeks, chopped (use only white and light green parts and see * about leeks)
2 heads cauliflower, breaking into florets
8 cups chicken broth
1/8 teaspoon cayenne pepper
6 generous shakes of Tastefully Simple Seasoned Salt
6 generous shakes of Tastefully Simple Garlic Pepper
1/2 cup sour cream
1 cup grated Parmesan cheese, divided
4-5 slices bacon, cooked and crumbled

Directions:
Melt butter in a large, heavy pot.  Add the chopped leeks and saute, stirring until softened for about 5 minutes.  Add cauliflower florets, chicken broth and cayenne pepper.  Bring to a strong simmer, then reduce to gentle simmer and cook vegetables until tender (about 20 minutes).

Puree soup (right in the pot) using an immersion blender.  Add Seasoned Salt, Garlic Pepper, sour cream and 1/2 cup of Parmesan cheese.  Blend a bit more.  Heat on low for another 5-10 minutes.  Serve with crumbled bacon and sprinkle of remaining Parmesan cheese.

I hope you enjoy!!  It makes probably 10+ bowls of soup, so perfect for a large group or ensuring you'll have leftovers for the week.

*  LEEKS:  If you've never cooked with leeks before, check out this video for instructions on how to clean them:

To order the Tastefully Simple items needed for this recipe, visit my website:  www.tastefullysimple.com/web/kkeninger

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Breakfast Burritos

After what seemed like the Christmas Break that would never end (sub zero temps causing school to be closed an additional two days), busy schedules are back in FULL SWING!  I knew we were pressed for time tonight, so was searching for something that wouldn't take more than 15 minutes to whip up.

Enter Breakfast Burritos!  Believe it or not...I've NEVER made these!  We often have breakfast for dinner, I've just never gone to the extra effort of wrapping it in a tortilla.  I remembered a recipe book Tastefully Simple published a few years ago - "Tastefully Simple - The Food You Love".  I'm a big fan of recipe books that have pictures!  I need a visual to decide if something really appeals to me for some reason.  I dog-eared this recipe the minute I saw it, but for some reason just never put it on the meal plan.  

It was DELICIOUS!  In fact, the kids started eating their burritos as soon as I started wrapping them.  (I'm normally a stickler for trying to sit down at the table, but I knew we were pressed for time.  And...the kitchen table was full of MY junk too - ha!)  Before I even started eating my own...the kids had already finished 2 each.  Enough said - we will be making this again often!  I did vary the recipe slightly (didn't feel it needed red bell pepper or sour cream)  And yes...I took a picture of the picture in the cookbook.  Don't judge!  As you may have noticed by now...my cooking skills are much better than my photography skills :)

Ingredients:

1/2 pound ground breakfast sausage, browned (Original recipe called for 8 oz. turkey breakfast sausages, cut into 1/2 inch pieces)

1 Tbsp Tastefully Simple Onion Onion

12 large eggs, beaten

1/2 tsp Tastefully Simple Seasoned Salt

10 taco size flour tortillas, warmed (I warm for 30 seconds in the microwave)

1 cup shredded cheese

1 cup Tastefully Simple Corn, Black Bean Salsa

NOTE:  Next time I will buy 2 packages of tortillas, because we had enough mix for at least 3-4 more burritos.

Directions:

Brown sausage and set aside.  Cook eggs with Onion Onion and Seasoned Salt until set.  Combine all ingredients together and stir.  Add about 1/4 cup to center of warmed tortilla.  Fold in sides then roll into burrito.

To order the Tastefully Simple items needed for this recipe, visit my website:  www.tastefullysimple.com/web/kkeninger

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Melt in Your Mouth Beef & Barley Stew

Happy New Year Everyone!
We're experiencing BITTER COLD temps this week, so I was on the hunt for a warm and hearty stew.  My mother-in-law gave me this great cookbook for Christmas called "Sunday Soup" by Betty Rosbottom. This recipe originated from this cookbook.  Of course I adapted (aka Tastefully Simplified) it to meet the needs of my favorite products and what I have around the house!  I simplified a couple of the prep steps as well.

Caution:  This is what I would term a 'high-maintenance" recipe.  (Meaning it takes longer than 20 minutes prep, requires more than just cutting and dumping, and contains some ingredients you probably normally don't have around the house)  However, I assure you...the end result will leave you full and content!  It is definitely a recipe I will make again!  And all the healthy ingredients are just a bonus.  It's comfort food at it's best!

Prep:  About 30-40 minutes
Start to Finish:  3 hours

Ingredients
4 -4 1/2 lbs beef chuck roast
10 Tablespoons olive oil (approx.)
8 cups beef broth
2 teaspoons Tastefully Simple Merlot Sauce
1/2 teaspoon Tastefully Simple Seasoned Salt
1/4 teaspoon Tastefully Simple Garlic Pepper (can substitute black pepper if you don't have this)
2-3 carrots, peeled, halved and cut into half circles (about 1/4 inch thick)
2-3 ribs celery, diced
2 parsnips, peeled, halved and cut into half circles (about 1/4 inch thick)
1 medium onion, diced
8 oz. sliced white mushrooms
1 large potato (I like Yukon Gold for the butter flavor), peeled and diced
1 cup pearl barley
1 teaspoon dried ground thyme

Directions
Cut beef into 1 inch pieces (trimming off excess fat).  Pour about 5 Tbsp olive oil into the bottom of a large stockpot and turn on medium-high heat.  When oil is hot, add enough pieces of meet to fit in a single layer on the bottom of the pan.  Brown all sides of meat then remove with a slotted spoon and place on a double layer of paper towels.  Repeat until all meat is browned.

Remove remaining oil from pot and wipe out with a paper towel.  Return meat to pot and add in beef broth, Merlot Sauce, Seasoned Salt and Garlic Pepper.  Bring to a simmer on medium-high heat, then reduce heat to low.  Cover and simmer for 1 1/2 hours.

While meat/broth mixture is simmering, cut up your carrots, celery, onion and parsnips.  Place 2-3 Tbsp oil in a medium size skillet.  Saute veggies in oil for about 5 minutes, until slightly softened.  Remove from skillet and set aside.

In same skillet, add sliced mushrooms and saute for about 5 minutes, until lightly browned and softened.

After meat/broth mixture has simmered for 1 1/2 hours, add the veggies (except the mushrooms), cubed potato, barley and thyme to the stockpot.  Simmer, cover and cook for an hour - stirring occasionally.  Add the sauteed mushrooms and simmer another 2-3 minutes until heated through.

Bacon Ranch Chicken Strips

The next time you're craving some crispy chicken, avoid the drive through and make these instead!  My family devoured them last night and they were SO EASY to make!  For those of you attending my next Tastefully Simple Freezer Meal Workshop - these will definitely be on the menu!

Bacon Ranch Chicken Strips
2 lbs chicken tenders (you can obviously buy chicken breasts and cut into strips - I was short on time, so bought the pre-cut packages)
1/2 cup Ranch dressing
1 cup Panko bread crumbs
1 cup grated Parmesan cheese
2 Tbsp Tastefully Simple Bacon Bacon

Combine bread crumbs, cheese and Bacon Bacon in medium bowl.  Pour Ranch dressing in different medium bowl.  Dip chicken tender into ranch dressing and then dip into bread crumb mixture.  Place onto cookie sheet or baking stone.  Bake at 350 degrees for 35-45 minutes until chicken is cooked and outside is crispy.  Enjoy!!

To order the Tastefully Simple Bacon Bacon needed for this recipe, contact me at keninger1@msn.com or order on my website:  wwww.tastefullysimple.com/web/kkeninger

Tastefully Simple Tonight Freezer Meals get thumbs up!!

I was up at Tastefully Simple Headquarters last week for a special retreat.  I decided to prepare some Freezer meals before I left to help out the hubby (and ensure cereal was not the main dish every night :).  I used our Tastefully Simple Tonight Collection which comes with a grocery list, recipes and freezer labels.  All of the meals have been DELICIOUS!

Below are the recipes included with this collection:

• Chipotle Bacon Meatloaf
• Family-Friendly Chili
• Ham, Swiss & Artichoke Frittata
• Mama Mia Italian Casserole
• Mama Mia Lasagna Cups
• Parmesan Peppercorn Mac & Cheese
• Rustic Chicken Soup
• Rustic Herb Pork Tenderloin
• Simple Turkey Dinner
• Turkey Sloppy Joes

The family ate the Ham, Swiss & Aritichoke Fritatta as well as the Parmesan Peppercorn mac-n-cheese while I was gone and passed along RAVE reviews!

We ate the Rustic Herb Pork Tenderloin for dinner last night - very moist and great flavor.  I modified the cooking instructions by placing it in a slow cooker on low for 6-7 hours.

TIPS:  
The Parmesan Peppercorn Mac & Cheese makes a TON!  I will 1/2 it next time and divide into two 8x8 servings.  I think this recipe would be fabulous with some cooked chicken added too.

I split the Family Friendly Chili in 1/2 and we used to make chili-dogs, since the temperatures are still relatively warm right now.

If you're thinking...my family is used to ground beef not ground turkey - give it a try!  Mine didn't even notice.

Wondering about cost?  I spent just under $100 to buy all the groceries and the TS Tonight Collection is $57.99.  Breaking that down it was between $10-15 per meal or $2-3 per serving!  (And I was in a rush getting groceries, so didn't shop for sales.)

MUCH healthier and CHEAPER than fast food for these 10 tasty meals!!  Contact me to order your own Tastefully Simple Tonight collection or order online from my website;  www.tastefullysimple.com/web/kkeninger

Trust me...having freezer meals prepped and ready can alleviate so much stress and minimize those impulse convenience food purchases!

Pork & Mushroom Lettuce Wraps

WOW is the first word that comes to mind when trying to explain the flavor in this recipe!  Pair the taste with the fact that this was a freezer meal I pre-made has it quickly jumping onto my 'will definitely make again' list!

I simply defrosted the meal overnight and placed it in my slow-cooker (on the warm feature), so that it's ready to go when we all need dinner at various times tonight.  If our schedule would've allowed us to all sit down together tonight, I would've warmed it up on the stove top (or microwave) instead.

NOTE:  Tastefully Simple's Honey Teriyaki Sauce is going away in a couple weeks.  As much as I adore this product, I'm certain our new Plum Teriyaki Sauce taking it's place will provide just as great a flavor - especially for this dish!

I also sauteed the ground pork, mushrooms, bell pepper and carrots all together and then added the Honey Teriyaki.  Once it cooled, I placedi tin a Ziploc freezer bag.  Worked just fine adding everything in together at once!

Pork and Mushroom Lettuce Wraps
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 1/2 pounds ground pork
8 oz. fresh mushrooms, chopped
1 tsp. Fiesta Party Dip Mix™
1/2 cup Honey Teriyaki Sauce
2 heads of Bibb lettuce, cored, leaves separated
1 cup matchstick-size strips red bell pepper 
1 cup matchstick-size strips peeled carrot
1/3 cup fresh cilantro leaves

Directions
Serve it tonight: Sauté ground pork, mushrooms and Fiesta Party Dip Mix™in a large skillet until pork is no longer pink. Stir in Honey Teriyaki Sauce; heat through. Serve warm pork in lettuce wraps; top with bell pepper, carrots and cilantro. Makes 6 servings. 

Serve it later: Sauté ground pork, mushrooms and Fiesta Party Dip Mix™ in a large skillet until pork is no longer pink. Stir in Honey Teriyaki Sauce; heat through. Cool mixture; place in a resealable plastic bag. Freeze until served. Thaw and heat gently in the microwave. Serve as directed above. 

Summer Salads with Delicious Dressings!

It's been awhile since I've posted a recipe to my blog site.  (Too easy to just share on Facebook.)  However, I wanted a bit more space to type out how much I LOVED this salad ...and thus you get a blog post.

I adore a good salad in the summer!  They usually end up being a hodge podge of items I have leftover in the fridge.  I've found that the key to a great salad for me is the dressing!  As a Tastefully Simple consultant for the past 11 years, I've discovered that you can make fabulous tasting dressings by combining salsa and sauces with....any guesses?  Yep - good ole' Ranch dressing.  So, next time you're wanting something out of the ordinary - grab the bottle of Hidden Valley Ranch Dressing along with your favorite Salsa or Sauce and see what you come up with!

The below salad (we had for dinner last night) was a combination of mixed greens, hard boiled egg, avacado, tomato, grilled shrimp (marinated in Tastefully Simple's Roasted Garlic Infused Oil and Garlic Pepper Seasoning) and my own dressing concoction.  Dressing:  Equal parts Ranch Dressing and Tastefully Simple Pineapple Chipotle Salsa - DELISH!!

Here are some other FABULOUS combinations:
Ranch & Tastefully Simple Corn, Black Bean Salsa:  Serve on salad with grilled chicken, black beans, corn, tomato, avacado
Ranch & Tastefully Simple Honey Apple Grill Sauce:  Serve on salad with bacon, lettuce tomato, hard boiled egg

And for dessert....our family's FAVORITE - Absolutely Almond Pound Cake!  This time I mixed up a little Lemonade Fruit Dip as a topping along with fresh berries.  Needless to say - no leftovers :)

REMINDER:  Our Garlic Pepper and Pineapple Chipotle Salsa are limited time 'returning favorite' products that are ONLY AVAILABLE until June 30th!!  Contact me to stock up :)

Hope you all enjoy these recipes as much as we do!

Artichoke & Spinach Stuffed Bread

Today is National Pasta Day, so we celebrated with a meal of Spaghetti with Mama Mia Marinara Sauce.  (Mama Mia is a dry mix from Tastefully Simple that you add to a can of crushed tomatoes.)  Since no pasta meal is complete without some good crusty bread, I decided to give this stuffed bread recipe a try.  If you're looking for a nice ooey gooey warm cheese bread - this is it!

Artichoke & Spinach Stuffed Bread
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 packet Artichoke & Spinach Warm Dip Mix
8 oz. softened cream cheese
1 cup shredded Swiss cheese
14.5 oz. can artichoke hearts, drained and chopped
1/2 cup shredded Parmesan cheese
Ground black pepper to taste
1 lb. loaf French bread

Directions
Preheat oven to 400°. Combine first 6 ingredients; stir to blend. Slice French bread in half horizontally; pull some bread out of both halves, leaving about a 1-inch shell. Spread cream cheese mixture inside the bottom shell; top with top shell. Wrap loaf in foil, place on baking sheet. Bake for 15-20 minutes. Unwrap loaf; let stand 10 minutes. Slice and serve warm. Makes 8-10 servings.

NOTE:  I found a 7 oz can of artichoke hearts, so I used it.  Thought if I used too many the kids might notice :)  Mission accomplished - they had no idea they were there. 

Pork Loin with Sweet Pepper Glaze

Earlier this week, we took my oldest son out for a 'birthday dinner' at a local steak restaurant (with an Aussie flair).  He's officially too old to order off the kid's menu now.  How is this possible?

Anyway, he ordered a pork loin with a sweet chutney glaze.  After trying a bite of his dinner, I determined the glaze tasted IDENTICAL to our Tastefully Simple Sweet Pepper Jalapeno Jam.  Now, I generally use our Pomegranate Chipotle Sauce on pork loin, but decided to venture out in an attempt to replicate the 'steak restaurant' creation.  In the process, I ended up finding an incredible new way to cook pork loin!  (Thanks Google :)

I've also been working to experiment with some new ingredients, and was very pleased at how these dishes all complemented each other.  I recommend giving them a try!  Get out of that recipe rut and experiment a little :) Couscous on it's own doesn't have a ton of flavor, so it works great as a side dish with the pork.

Pork Loin with Sweet Pepper Glaze
1-2 lb pork loin
seasonings of your choice (I used Garlic Garlic and Seasoned Salt from Tastefully Simple)
Tastefully Simple Sweet Pepper Jalapeno Jam

Preheat oven to 500 degrees.  Season pork loin and place in a roasting pan (uncovered) on the bottom 1/3 of your oven. Bake pork loin 5 1/2 minutes PER POUND.  Turn oven OFF and DO NOT open it for an hour.  Remove from oven after 1 full hour and let sit 5-10 to allow juices to re-distribute before cutting.  Use meat thermometer to make sure it has reached 150-160 degrees.  Slice into medallions and top with a few spoonfuls of Sweet Pepper Jalapeno Jam.

Roasted Butternut Squash
1 butternut squash (remove seeds and cut into bite sized cubes)
1 Tbsp olive oil or Tastefully Simple Roasted Garlic Infused Oil
brown sugar

Combine oil and squash and place in same roasting pan as pork loin, but make sure they aren't touching the meat to aid in cooking both properly.  Squash will be done at the same time as pork.  Sprinkle with brown sugar when you remove from oven.

Couscous with Spinach & Herb
Submitted by Jackie Prehn (IL) 

Ingredients
1 1/4 cups chicken broth
1 cup frozen peas, thawed
2 Tbsp. butter
1 cup couscous
1 Tbsp. Tastefully Simple Spinach & Herb Dip Mix

Directions
Combine first 2 ingredients; bring to a boil. Add remaining ingredients. Remove from heat and let stand 5 minutes. Fluff with fork. Makes 6 servings.

Super Foods Side Dish

Quinoa and Edimame...two BIG buzz words in the health food market these days.  I purchased these about a month ago and there they sat...sitting in my food pantry and freezer.  I admit, I had NO IDEA how to use them! However, I've heard over and over the high protein benefits of these foods.

When a friend (and fellow Tastefully Simple consultant) shared a quinoa recipe with me yesterday, I decided today was the day to experiment!  The verdict...I'm HOOKED!  Not only did I enjoy the taste of this dish - I feel full yet not weighed down after dinner.  Best of all, I know my family is stocked full of protein as they all go their separate ways to various activities tonight.  And yes...EVERYONE ate it!  Of course I got comments such as "What is this, fish eggs?"  No, it's not caviar.  "Are these lima beans?"  It's soybeans.  But in the end, they ate them and that makes me feel good as a Mom. :)

Given I had no idea how to prepare these foods, I'm going to assume some of you don't either. 

#1 - What are these foods?
Quinoa - is like a grain, but is actually a seed.  I would compare it to brown rice with a bit more texture.
Edimame - fancy name for soybean.  You'll see it served at many Asian restaurants inside the pod.  Many people dip the pod in soy sauce and then bite out the seeds from the pod.

#2 - Soak & rinse the quinoa.
My online research showed to soak for a couple hours and then rinse several times.  I rinsed mine about 5-6 times.  When you drain the water, you'll see a soapy type reside strain off the top.  Takes several times of adding new water, then draining again before all the soapy reside is gone.

Super Foods Side Dish
1 Tbsp Tastefully Simple Roasted Garlic Infused Oil
1 cup uncooked quinoa, rinsed
1/2 tsp Tastefully Simple Seasoned Salt
1/2 cup broth (chicken or vegetable)
1/2 cup frozen edimame, shelled
1/4 cup Tastefully Simple Sesame Teriyaki Sauce

In a heated skillet (use one that has a lid), add oil and quinoa.  Toast on medium heat about 5-10 minutes.  Add broth and Seasoned Salt along with frozen edimame.  NOTE:  My cupboard was bare, so I actually substituted water! I'm sure broth would've added more flavor, but the water actually worked just fine.  Place lid on skillet and simmer for another 5-10 minutes until liquid is gone and edimame is softened.  Add Sesame Teriyaki Sauce, mix well and serve.

Breakfast Sandwiches

Those of you who follow Pinterest have probably seen the recipe using a muffin pan to bake eggs.  Pinterest is where I first viewed this idea and I think it's GENIUS!  I am not a Mom who gets up early to make her family a full scale breakfast.  I'll help them make oatmeal or frozen waffles, but mornings are just to chaotic for more than that in this home.

However, I do enjoy breakfast foods.  Therefore, every so often we have 'breakfast' for our evening meal.  This is one of my favorites, and thanks to the muffin pan idea they are SOOO easy to make!

Breakfast Sandwiches
1 pkg refrigerated biscuits (I use Pillsbury Grands Flaky Layers)
6 eggs
6 slices cheese
6 slices Canadian Bacon
Your favorite Tastefully Simple seasonings.

Pre-heat oven to 350 degrees.  Spray muffin pan with non-stick spray.  Crack eggs and place in muffin tin.  Sprinkle with your favorite Tastefully Simple Seasonings.  Everyone picks their favorite which generally means making a couple each using Spinach & Herb Seasoning, Seasoned Salt and Bacon Bacon.  Place biscuits on baking stone or cookie sheet.  Place both muffin tin and baking stone in the oven and bake for 15 minutes.  Half biscuit and place one slice of cheese and one slice of canadian bacon on bottom.  (I like to microwave these for 15 seconds to melt the cheese.)  Use knife to loosen egg from muffin pan if necessary and finish assembling sandwich.

Sizzlin Steak Fajitas

I've been told by a certain male in my household that I don't cook enough steak.  So, dear husband...this recipe was for you! 

What is it about the sizzle of fajitas that just makes your mouth water anytime a waiter at a restaurant walks by you with a plate?  With my attempts to duplicate this restaurant quality at home, I've found a couple tricks along the way that work well and settled upon the below recipe our family highly enjoys!

 

Sizzlin Steak Fajitas
Ingredients
1 Tbsp Tastefully Simple Roasted Garlic Oil
1 onion
1 green or red bell pepper
1 flat iron steak (1 - 1 1/2 lbs)
flour tortillas (I use burrito size, but you can use smaller)
Your favoite toppings (cheese, avacado, tomato, lettuce, etc.)
Tastefully Simple Seasonings:  Seasoned Salt, Garlic Pepper, Wahoo Chili, and Fiesta Party Dip



Directions
Season the steak with Garlic Pepper and Seasoned Salt and grill 7-8 minutes (turning 1/2 way through and seasoning other side).  You want to get the nice grill marks and crispiness out the outside - the inside will still be pink.  Remove from grill and let steak rest for at least 10 minutes while you cook the vegetables.  This allows the juices to redistribute into the meat.

Heat oil in skillet over medium heat.  Slice onion and bell pepper and add to skillet.  Sprinkle with Garlic Pepper, Wahoo Chili and Fiesta Party Dip.  Note:  The fiesta will add the heat factor, so use it based on how spicy you like your flavor.  Once onions have carmelized, slice steak diagonally into thin strips against the grain and add into skillet.  Continue to stir and cook until steak is done to your liking.  Heat tortillas (I microwave for about 30 seconds), stack your meat, veggies, and toppings & enjoy!

Panini Perfection

I've said it before and I'll say it again....our Balsamic & Basil Dipping Oil is adds PERFECTION to a panini sandwich!  One of my hosts also told me last week that the Burger & Brat Mustard is fabulous on a turkey and cheese sandwich.  I've had a craving for one ever since.  So...today while the kids were searching out some new books at the library, I decided to thumb through some cooking magazines for recipe ideas.  I came across some gourmet panini recipes.  As I glanced through the ingredient listing, I knew there was no way I was going to that much work.  And why bother when I can shop from my own shelves!  Definitely one of the best things about being a Tastefully Simple consultant.  I stopped by the local grocery store on the way home, picked up a couple ingredients and here was the delicious result...

Turkey & Pear Panini
1 loaf nice artisan bread (I used HyVee Baking Stone - Asiago)
cheese slices (I used smoked gouda - would highly recommend!)
1-2 tsp of Tastefully Simple Burger & Brat Mustard
1 pear, peeled and sliced
sliced turkey (I used HyVee Honey Mesquite)
2 Tbsp Tastefully Simple Balsamic & Basil Dipping Oil

Slice bread into serving size pieces and cut in half.  Spead small amount of Burger & Brat Mustard on bread, top with slice of cheese, turkey, and sliced pear.  Brush top and bottom of bread with Balsamic & Basil Dipping Oil.  Place on panini press or yes...I still use my George Forman grill :)  Cook until bread is golden brown. 

Note:  If you don't have a panini press or tossed out your GF grill back in the 90's, then use a skillet and something as simple as a brick covered in foil to press down the sandwich.

My kids weren't so sure about fruit on a sandwich, but my oldest gave it a try and agreed it was good.  The other two...well, at least they picked it off and ate it separately.  Hope you enjoy this recipe as much as we did!

Creamy Ham & Veggie Pasta

Earlier this year, I made a mixed vegetable dish that included mushrooms.  I fully expected the kids would pick around them, but to my surprise...they instead announced they like mushrooms again.  (We went through about a 2 year span where all of a sudden they didn't like them anymore.)  So when I found mushrooms on sale this week, I decided to pull out this Creamy Ham & Veggie Pasta recipe which I love.  I must give credit to Julie Trusler (an AMAZING cook from my home town) who's recipe in her cookbook "JT's - Volume 1" was the inspiration - I simply tweaked to our liking and incorporated items I have on hand.  Now with many dishes, you can omit mushrooms and not really impact the dish.  However, I strongly encourage you to include them with this one.  Really adds a ton of flavor to the meal!

Creamy Ham & Broccoli Pasta
8 oz rotini pasta
1 Tbsp butter
2 Tbsp Tastefully Simple Roasted Garlic Infused Oil
8 oz. white button mushrooms, sliced
2 tsp Tastefully Simple Garlic Garlic
1 cup diced ham
8 oz. (about 1/2 bag freezer bag) of chopped broccoli, cooked
1/2 pint of heavy whipping cream (splurge and get the real stuff here!)
1/2 cup grated parmesan or romano cheese

Cook pasta in water until al dente.  While pasta is cooking, make sauce.  Melt butter in skillet (using a combination of both butter and oil will bring out a fuller flavor to the mushrooms).  Add oil and sliced mushrooms; saute until golden brown.  Add garlic, ham, broccoli, cream and cheese.  Cook for few minutes to thicken sauce.  Add cooked pasta, toss and heat through.

NOTE:  Leftovers make a great lunch the next day too!

Lemon Peppercorn Scallops

I think it's a bit fascinating how our bodies crave different types of food depending upon the season.  During the summer when the heat turns up a notch I find myself wanting more salads and lighter meals.  Yesterday I ventured to the grocery store with thoughts of shrimp in mind, but when the selection didn't look so great, I noticed they had some fresh scallops.  (Well, as fresh as we can get here in the mid-west - ha!)

Being that I've only cooked scallops once, I'm definitely not a pro!  However, the first attempt (posted on this blog on 6/22/11 - Baked Scallops) was a success, so I thought I'd give it another shot. 

Tastefully Simple just released our 'Returning Favorite' products for June & July.  These are items we've had before and clients requested back.  Two of them - Meyer Lemon Infused Oil and Green Tea Peppercorn Seasoning - pair together quite nicely and are a combination I generally use on tilapia.  (Meyer lemons are kind of like a cross between a mandarin orange and regular lemon, so have a great citrus flavor.)

I really wanted to make a sauce similar to a local hibachi restaurant nearby, but that didn't meet my standards.  I went with a nice panko bread crumb topping instead.  The fact I'm posting the recipe on this blog should tell you we all enjoyed the meal!  (I will admit my two youngest smothered them in tartar sauce.  However, the rest of us enjoyed the true flavor.)

Lemon Peppercorn Scallops
2 Tbsp Tastefully Simple Meyer Lemon Infused Oil
1 1/2 Tbsp Tastefully Simple Green Tea Peppercorn Seasoning
1 pound (about a dozen) scallops
1/2 cup panko bread crumbs
1 Tbsp butter, melted

Heat oil in skillet.  Rinse and pat dry scallops.  Note:  you'll want to get them good and dry to avoid the oil popping at you when you add them to the skillet.  Place scallops in oil and sprinkle with Green Tea Peppercorn Seasoning.  Cook about 8-10 minutes until golden brown.  Combine melted butter and bread crumbs then add to skillet.  Give everything a good stir and cook minute or two more to combine the flavors.

We just ate this as prepared above, but it would work well as a pasta dish also.

Hawaiian Ham & Swiss Sandwiches

Added a Tastefully Simple touch to this recipe, and it came out DELISH!  Original recipe was from www.Heatherlikesfood.com.  It called for adding poppy seeds into the sauce that goes over the rolls, but I knew I'd get nothing but complaints from my family about these...and more importantly - I forgot to buy them at the store - ha!  I think the onion flavor on the rolls was plenty & there enough other sweetness to this recipe that I don't think you need them.  As I noted within the ingredients listing, I think you can get away using half the amount of butter.  Next time I plan to only use 4 Tbsp melted butter as using the full amount did make the bottom roll a little soggy.  They were very tasty though and extremely easy!

Good 'make ahead' recipe for busy spring schedules.

Ingredients

• 12 King's Hawaiian Sweet Rolls
• 12 slices Honey Ham
• 12 slices Swiss Cheese
• 1/4 C Mayonnaise
• 1 1/2 Tbsp Dijon Mustard
• 8 Tbsp butter, melted  ( NOTE:  I will use 1/2 this next time - I don't think you need this much)
• 1 tsp Tastefully Simple Onion Onion
• 1/2 tsp Tastefully Simple Merlot Sauce
• 1/4 C brown sugar

Instructions

1. Preheat oven to 400°
2. On a rimmed baking sheet or 9x13 dish, place bottom half of dinner rolls and top with 1 slice of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. 
3. In a small bowl combine the mustard, melted butter, brown sugar, Onion Onion and Merlot Sauce. Mix until combined and evenly pour over the assembled rolls. Cover with foil and refrigerate until ready to bake.
4. Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.

Parmesan Zucchini Patties

It could be this summertime weather we're having...it could be that the Tastefully Simple incentive trip to Cancun I earned is in 3 weeks...but I've been in the mood lately to try some new 'healthy' meals.  I'm a sucker for trying recipes which include pictures that look appealing to the eye - thus my addiction to Pinterest!

I will say though, I have found several good recipes there.  I generally adapt them to items I have in the house - which of course include several Tastefully Simple products.  And really...why waste time peeling and mincing garlic when I can just grab a bottle of Garlic Garlic?  While I love trying new recipes, I am still a busy mom (it IS soccer season now) and the family doesn't care if it's made from scratch.  If it's made in my home then it is 'Homemade' in my book!

While shredding the zucchini for this recipe, I got a craving for my Mom's Zucchini Bread - so today you get a bonus recipe.  I recommend grabbing an extra zucchini from the store and shredding enough to make both of these.  While I got the typical 'what is that' comment from all the boys as I was making the Zucchini Patties, they were gobbled up quickly and I was told "These Zucchini Balls are pretty good."  To which I corrected them and they were zucchini PATTIES not balls.  Given I live with 4 males...you can just imagine how the conversation took a downturn from there and giggles ensued.... Boys...what can you do except shake your head and laugh along with them :)

Parmesan Zucchini Patties (adapted from recipe in Shape magazine)

Ingredients:

1 Tbsp Roasted Garlic Infused Oil

1 large zucchini, grated

1 large egg

1 c. panko bread crumbs (you can find these in most grocery stores now - and I think they are worth buying for this recipe)

1 tsp Tastefully Simple Seasoned Salt

1/2 c. Parmesan cheese, grated

Directions:
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.  Heat a large skillet on medium, and add Roasted Garlic Infused Oil.  In a large bowl, combine all the other ingredients. Mix thoroughly.  Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

NOTE:  I did stick the patties in the oven under the broiler for a couple minutes, but I don't think you really need to do this.  Mine were cooked nice and crispy before then.  We are ours plain.

Mom's Zucchini Bread

3 eggs, beaten

1 cup cooking oil

2 cups sugar

2 cups grated zucchini

2 tsp vanilla

3 cups sifted flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon

Preheat oven to 325 degrees.  Grease and flour 2 loaf pans.  Beat eggs, oil, sugar, zucchini, vanilla - cream together.  Sift other ingredients and add to creamed mixture.  Bake one hour.

Easy Clean Up Dinner

Time to break out some fabulous GRILL recipes?  Heck ya!  Weather this week is GORGEOUS!

Here's a brand new recipe off the Tastefully Simple website using a couple of our spring products.  I must say...I think they could have picked a better name for the recipe :)  However, it's still worthy of praise.  We had this for dinner last night.

Note:  Next time I make it I will double the recipe.  Didn't quite fill up this family of growing boys, but it's always a good sign when they're asking for more!  Makes about 4 'normal' portions.  A portion what you see pictured below on each foil sheet.

Prep before the grill...

 finished product!

Easy Clean-up Dinner
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 lb. kielbasa sausage, cut into bite-size pieces
1 onion, sliced into wedges
1 red bell pepper, seeded and sliced into strips
4 small potatoes, cubed
2 Tbsp. olive oil or Roasted Garlic Infused Oil
1 Tbsp. Honey BBQ Seasoning & Rub
Burger & Brat Mustard

Directions
Combine all ingredients except mustard in a large bowl; toss to combine flavors. Divide the mixture evenly among 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly to seal. Grill over medium-high heat until potatoes are tender, about 45 minutes. Open foil packs carefully; drizzle sausage and vegetables with Burger & Brat Mustard to taste. Makes 4 servings. 

Beautiful Brunch Egg Bake

Came across some wonderful fresh vegetable produce at the store this week, so was looking for a recipe to incorporate all the spring colors.  Yes, it might sound strange, but I love it when my food is bright and colorful.  It's simply so much more visually appealing.  Now...I do get the occasional "What's this stuff" from my kids.  However, I've come to the conclusion after 12 years of being a Mom and household cook that I'm going to cook meals the way I like and they can either pick things out or adapt! :)  Okay...okay...maybe that sounded harsh.  I do cater to them at times. For the most part though, I've learned that if you put new types of food in front of them - eventually they're going to try it.  Just recently (after years of not using mushrooms), my boys decided they actually really like them now!  Score one for the fungus :)  I credit Tastefully Simple's Portobello Mushroom Dip for that one.

This recipe I 'Tastefully Simplified' from an Allrecipes.com post.  It called for basil, parsley, pepper, garlic, etc.  Since these all all seasonings within our Dried Tomato & Garlic Pesto, I found it a fantastic alternative!  This is a terrific egg bake base, so you can play around with whatever veggies/meats/cheeses you enjoy.

Beautiful Brunch Egg Bake

• 3 cups shredded cheese (I used a combination of colby jack and cheddar)
• 1/2 cup sliced mushrooms (could easily substitute canned)
• 1/3 cup sliced green onions (could use Onion Onion instead)
• 1/2 cup chopped sweet red pepper
• 1/2 cup asparagus, cut into bite size pieces
• 2 tablespoons butter or margarine
• 2 cups diced fully cooked ham
• 8 eggs
• 1 3/4 cups milk
• 1/2 cup all-purpose flour
• 1 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto
• 1 tsp Seasoned Salt

Combine cheeses; place in an ungreased 8-in. x 11-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter and Sesoned Salt until tender; drain. Place over cheese; top with ham. In a bowl, beat eggs. Add milk, flour and Dried Tomato & Garlic Pesto; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Enjoy!  Contact me if you need to restock your Tastefully Simple products - or order online at www.tastefullysimple.com/web/kkeninger