Ingredient Spotlight: Beans 2012

Beans are such a great food to keep on hand.  Both canned and dry beans can be stored in the pantry and have a long shelf life.

Beans are inexpensive and they’re a great way to add protein to meatless meals.

Here are a few of my favorite bean recipes:  [Read more…]

Ingredient Spotlight: Soy Sauce 2012

We love Asian foods, so soy sauce is a favorite around here.

But you don’t have to use it only in Asian cuisine.  Try a splash in chicken casseroles and gravy.  It adds a depth of flavor that can really perk up a dish.

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

Ingredient Spotlight: Fish and Shrimp

Before we get to this week’s Ingredient Spotlight, I need to announce the winner of the giveaway for Ingredient Spotlight: Cream Cheese. And the winner is Janice C.! Congratulations to Janice and thanks to PHILADELPHIA Cooking Creme for sponsoring the giveaway!

I did not grow up in a house where we ate fish or shrimp, except for the occasional can of tuna.  Consequently, I don’t consider myself an expert at cooking seafood.   And I like to keep the prep very easy, so I buy frozen fish fillets.  They thaw quickly and are easy to use.

I should have added canned tuna and salmon and even anchovies to that photo above.  All of those are good choices for fish, especially if you need a quick option.

Here are a few of my fish and shrimp recipes:  [Read more…]

Ingredient Spotlight: Cream Cheese 2012 and Giveaway!

Every week we highlight a different common ingredient.  This week, I’m so excited that PHILADELPHIA Cooking Creme is sponsoring this party! They even have a giveaway for us!

One of you will receive this Analon Advanced 12″ Covered Deep Skillet, along with some PHILADELPHIA product coupons!

  • Extra-thick, hard-anodized aluminum – twice as hard as stainless steel
  • Exclusive DuPont® Autograph 2 nonstick coating in complementary brown hue
  • Ergonomic SureGrip™ handles combine stainless steel and silicone rubber in matching bronze
  • Tempered, break-resistant glass domed lid
  • Oven safe to 400 degrees

I’ll have more info about entering the giveaway at the end of this post, but first let’s get to the recipes!

Cream cheese is one of my favorite ingredients.  Here are a few of my recipes that use it:

I can’t wait to see all your recipes for cream cheese!  [Read more…]

Ingredient Spotlight: Pineapple

Doesn’t that pineapple look good?  We named it Gus.  Guster.  Gurton Buster.

I’m not an expert at picking a ripe pineapple, but I’ve heard that they should not be all green.  The yellow color shows ripeness.  See how Gus is more yellow towards the bottom?  This pineapple was perfect.  Sweet and juicy.

I do admit though, that most recipes I have that use pineapple, use canned instead of fresh.  Here are a few of my recipes using pineapple: [Read more…]

Ingredient Spotlight: Food Coloring

Admittedly, food coloring is not something you would or should use very often.  At least not in food.  Playdough is another story.

But there are some foods where food coloring makes the dish.  I’m expecting most of the recipes linked up today to be for baked treats, like these Blue Velvet Cupcakes:   [Read more…]

Ingredient Spotlight: Canned Biscuits, Crescent Rolls etc.

There’s no doubt about it.  Canned biscuits, crescent rolls, cinnamon rolls, pizza dough are all super convenient.  There are so many ways to use them that go beyond popping open the tube and baking.

One of the first recipes I learned how to cook (at a 4-H meeting) was donuts made with canned biscuits.  Anyone else?  Love those things!

Here are my recipes that use canned doughs of various types:  [Read more…]

Ingredient Spotlight: Whole Wheat Flour (2012)

If you’re trying to eat healthier, switching to whole grains is a great step.  In many recipes, you can just swap the refined flour for whole wheat without any problems.  In some recipes, the result may be too heavy.  If that’s the case, try using whole wheat pastry flour instead.

I like using whole wheat flour for certain things.  I’ve used it to make cornbread (just swap the white for wheat) and biscuitsWhole wheat homemade bread is delicious and will convince even white bread lovers to try whole grains.  And I usually make whole wheat pancakes instead of white.

I can’t wait to see your recipes for whole wheat flour.  Feel free to link as many recipes as you like.  Be sure to link back to Eat at Home in your blog post.  You can use the button below, if you like.


Ingredient Spotlight: Avocado

Here’s what I know about avocados.  You can use them to make guacamole.  And guacamole solves problems, or at least soothes them.

The other day my oldest daughter came home from her college classes lamenting that she was having trouble learning Chinese grammar.  I did what any good mom would do.  I sat her down in front of a bowl of homemade guacamole and chips.  It worked every bit as good as chocolate and ice cream would have.   [Read more…]

Ingredient Spotlight: Poppyseeds, Sesame Seeds, Sunflower Seeds etc.

Isn’t that little dish of poppy seeds pretty?  I love the blue-black color of them.

Poppy seeds, sunflower seeds and sesame seeds make a good addition to recipes.  Sadly, I often end up leaving them out because I don’t have any on hand.  They really do elevate a recipe to a new level when they’re included.

Here are a couple of recipes I have that use poppy seeds and sunflower seeds:

Share your recipes!  Link up any recipe that uses poppy seeds, sesame seeds, sunflower seeds or other seeds.  Feel free to link as many as you like.  Be sure to link back to Eat at Home in your blog post.  You can use the button below, if you like.


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