Archives for July 2011

Weekend Links

That picture has nothing to do with the links, but I wanted to share it.  We stopped for a break in Cheyenne Wells, Colorado on our way to Colorado Springs.  Unfortunately, we missed their Tumble Weed Festival.  We did venture into their library/town hall/community center.

I think we may have met the mayor or city manager.  They were super sweet to us, gave us some tourist info about the road we were on to get to Colorado Springs.  We were a very long way from Lexington, KY and things looked a lot different (drier and flatter) but the people were just as nice.  What a great (and big!) country we have.

Here are a few links you’ll want to check out this weekend:

Passionate Penny Pincher has some coupon match ups and prices for my Sweet and Sour Kabob recipe.

I need to try this Four Bean Salad with Quinoa recipe from One Dish Dinners.

This recipe for Asian Inspired Turkey Breast in the Slow Cooker from A Year of Slow Cooking looks fabulous.

I might have mentioned I have an eBook coming out on Monday.  Lots of fun stuff planned for the book launch!


Saving Money on Food for a Road Trip

So far this summer, my family has spent 60 hours in the car together on two different road trips.  And we still like each other!  But that’s another post.

Today, I want to talk about how to save money on food for a road trip or vacation.  This is a subject I’ve talked about before.  It’s important to me, because it’s part of what has enabled us to afford trips together.

Most important is to make a plan and make your lists.

I make lists for:  [Read more…]

How to Make Lick-Your-Chops, Gnaw-the-Bone BBQ Ribs

I didn’t think I liked ribs.  I only made them because I had them in the freezer and I knew the men and boys in the house would like them.

But, oh my goodness!  These were delicious.  Perfect summer meal.  4-napkin meal.  Wow!

I asked all of you how to fix ribs back in May.  You came through with all kinds of great recipes and methods.  Check out the comments in that post.  Readers also emailed me and added recipes to Facebook.  Someone mentioned a dry rub from Pig Stand, a restaurant in Oklahoma.  My family was *this close* to making a detour on our Colorado trip in search of Pig Stand.

I took parts of many recipes to come up with this method of cooking the ribs.  It was easy, but does take several hours.  Here’s what you’ll need: [Read more…]

Ingredient Spotlight: Powdered Sugar

Dusted over brownies or donuts.  Whipped into frostings.  Stirred to a drizzly glaze.

There are so many reasons to love powdered sugar.

Here are some of my recipes that use powdered sugar (and there were many to choose from!):  [Read more…]

Cucumber and Tomato Salad

It’s cucumber season!

I can’t actually tell that from looking at our garden. We don’t have any cukes yet, but I have noticed that people have been searching “Cucumbers and Onions” a lot lately.

In case you are blessed with many cukes, here’s another delicious way to eat them.  [Read more…]

Menu, Grocery List, Recipes Year 2 Week 41

Before we get to the menu, I’ve got something to show you.  It’s a sneak peak at my new eBook, Feast in 15.










You can pop over to the site to see the Table of Contents and more.

I’ll be launching the book next Monday with a big giveaway.

I’m super excited.  Feast in 15 will be available in a PDF version or on Kindle.

Can’t wait until next Monday!

Now for the menu this week.  As always, you get 6 dinners and 1 dessert.  Serving suggestions are included in bold on the recipes and in curly brackets {} on the grocery list.

Here’s what’s on the menu this week:

Click here to print: [download id=”103″]

This menu is part of Menu Plan Monday at The Organizing Junkie.

Weekend Links, Savvy Blogging Summit Edition

Last weekend I was in beautiful Colorado Springs for the Savvy Blogging Summit.  We made it into a road trip for our family and had a great time.  (Those are my kids at the top of Pike’s Peak.) I’m planning to share next week about how we saved money on food during our trip.

The Savvy Blogging Summit was excellent.  I learned so much from sessions, and talking with other bloggers.  The people at this conference are not only smart, but they are generous in sharing what they know.

I’m so thankful to the organizers of this event:   [Read more…]

Ingredient Spotlight: Tomatoes

Is there anything better than a tomato plucked straight from the garden?

I didn’t think so.

Tomatoes are a kitchen staple.  I have to admit, for recipes I mostly use the diced, canned variety.  They are convenient and taste good, even in winter.  When we have the real deal, ripe from the garden we eat them sliced on a plate or on a sandwich or in salad.  Anything that will highlight their perfection.

Here are some of my recipes that use tomatoes:  [Read more…]

Menu, Grocery List, Recipes Year 2 Week 40

Before we get to the menu, I want to give a special shout-out to Eat at Home’s sponsors for the month of July.

Plan to Eat is a great way to organize your recipes and menus. You can even print weekly shopping lists.  Cool, useful and fun to play with!

Coupon Cookin’ – Nikki shares deals, store match-ups and great recipes on her site.  Check it out!

Onto the menu this week.  As always, you get 6 dinners and 1 dessert.  Serving suggestions are included in bold on the recipes and in curly brackets {} on the grocery list.

Here’s what’s on the menu this week:

Kung Pao Chicken over Rice

Easy Pepper Steak in the Slow Cooker, baked potatoes, steamed veggie

Garden Frittata, Biscuits, fresh fruit

Chipotle Lime Chicken Scampi, salad

Pesto Tomato Pizza, salad

Tilapia in the Slow Cooker with Garlic Cheese Sauce, steamed veggie, corn on the cob

Chocolatey Texas Sheet Cake

To print, click here:  [download id=”102″]


Kung Pao Chicken

Let me say, that when I decided to make this I had no idea what really goes in Kung Pao Chicken.  I just saw a bottle of the sauce in Walmart and bought it.  The rest was decided by what I had on hand.

The result turned out delicious.  The Kung Pao sauce had just enough spice to lend and interesting kick.  I used chicken that I had already grilled, sliced and frozen, so it was quick to make.

Here’s what you’ll need:  [Read more…]