Harry & David $60 {giveaway closed} | The Friday Fifteen: March 22, 2013

Peanut Butter Molasses Ginger Chews | www.foodiewithfamily.com

This week feels like it has gone almost as quickly as that stack of cookies up there disappeared. Is it just me? We're bustling around to get the house ready for the arrival of the many family members and friends who will be joining us for a Celebration of Life service next week for my beloved bonus mom (stepmom), Valerie. This week's Friday Fifteen has food to feed a crowd, books that I love for quiet time, and a woooonderful giveaway to cap off our week. Let's do this thing! Main Dish Madness Thai Chicken Tacos by Gimme Some Oven Whoa. Can everyone agree with me? Just whoa. Tender chicken on slaw with Thai peanut sauce drizzled over it. I want it badly. Kale, Mushroom, and Cheddar Bake by Simply Recipes Word. I want a pan of this and a spoon and a comfy chair. Clearly, I am in need of comfort food. This looks like the thing to do the job. Garlicky Greens and Chevre Hand Pies by Starting Fresh Recipes It's pretty safe to say that I am totally, 100% obsessed with these right now. As a born-Yooper, I have a hand-pie birthright (Hello, Pasties!) and I am eminently qualified to judge hand pies. I declare these to be crave-able. I also declare these to be on my to-do list. Easy Chicken Green Chili Tacos by My Life as a Mrs. YES, baby!!!! I think tacos and pizza are the perfect foods. They're the right ratio of meat/cheese/tacos/crunchy goodness. Rawr. RAWR. I could use a half dozen of these right now. Thai Chicken Pizza by Seeded at the Table Didn't I just say … {Read on...}

Polish Hush Puppies | Kielbasa, Sauerkraut, Onion and Cheddar Fried Cornbread Bites

Polish Hush Puppies

I interrupt today's previously scheduled dish to bring you the best hush puppies I've ever made. Polish Hush Puppies. Say whuh? No really. They're Polish by virtue of the beef kielbasa, sauerkraut, onion and cheese I that I used to stuff them. Can we just process that for a moment? Deep fried cornbread bits filled with tiny little morsels of juicy, garlicky Polish sausage, shredded extra sharp Cheddar, micro-minced sauerkraut and onion are what I mean. If you're so inclined, those craggy, super crisp hush puppies are just about the most perfect thing ever to dredge through and scoop up significant amounts of gravy, ketchup, Ranch dressing, honey mustard or horseradish sauce. Yeah, that last one? That's the one you really, REALLY want here if you're being honest with yourself. I have some serious southern roots, folks, which accounts for my introduction to hush puppies, but the love of these little deep fried, crunchy, golden morsels is just pure, unadulterated food obsession. Raise your hands if you are head-over-heels for hush puppies! [amd-zlrecipe-recipe:216] … {Read on...}

Oatmeal Raisin Cookie Energy Bars | Make Ahead Mondays

Oatmeal Raisin Cookie Energy Bars from the kitchen of Foodie with Family

Time again for Tasty Penance wherein I apologize for all the fattening recipes I give you by offering a super healthy one that still tastes great. I present to you: Oatmeal Raisin Cookie Energy Bars! They taste ever so much like a proper oatmeal raisin cookie but they are good for you. How good for you? They're made entirely of dates, raisins, almonds, oats, cinnamon, vanilla and a wee pinch of salt.  This is the home version of the fancy-pants energy bars (Cliff, Lara, etc...) for which you almost need a second mortgage if you want to eat them regularly. Since they are essentially dried fruit and nuts with just a little bit of this and that thrown in, they are -if eaten in large amounts- very caloric which would seem to defeat the whole Tasty Penance idea, right? The saving grace here is that it doesn't take a huge energy bar to deliver that pick-me-up and burst of power you want. Dried fruits and nuts eaten together are very filling. Additionally, the carbohydrates from the fruit give you a quick blast of energy while the protein from the nuts make you stay satisfied longer. So a small energy bar gives you a lot of bang for your caloric buck. Besides that, we're talking iron, calcium, tannins, beta-carotene, potassium, maganese, magnesium, copper, lutein and FIBER all in one tasty little package. Since these are little powerhouses of nutrition, they make a great mid morning or afternoon snack. Pop one or two in your kids' or loved ones' lunches. Deliver some to a … {Read on...}

The Friday Fifteen: March 15, 2013

Pork and Fig Mollettes 3

It's Friday the 15th! And I have the Friday Fifteen today! This is all too tidy, so I'm putting -at my father's suggestion- sixteen links into this post. I clearly have an authority problem. See that picture up top? That is one of my newly favourite dishes ever, ever, ever. I tasted one at Rick Bayless's Frontera at Chicago's O'Hare airport and almost wept with joy. Yes. I loved airport food. I loved it so much that I made my own. If you haven't tried it yet, you'd best do it soon. You'll regret the time you've lost not eating it if you don't. There's been so much great stuff out there this week for Saint Patrick's Day... You KNOW how I feel about corned beef, so it figures largely in this week's roundup. And colcannon? Forget it. How could you go wrong with mashed potatoes, greens, onions, butter and cheese?   Main Dish Madness: Favourite Slow Cooker Recipes by Add A Pinch. Dear Robyn has collected her favourite slow-cooker recipes from her site. Can I just personally put in a word for every single one of the recipes she included? Her Balsamic Roast Beef and Slow Cooker Chicken Enchiladas are on our regular rotation around here. Oh, and BONUS! She's giving away a most fabulous slow cooker. Get on over there and enter, people! Corned Beef Poutine with Guinness Gravy by Closet Cooking. My word. French fries, corned beef, Guinness gravy, melted cheese. Mercy. I'd probably just have to sit alone eating this so I wouldn't have to talk to anyone thereby ruining … {Read on...}

Reuben Egg Rolls and Thousand Island Dipping Sauce

Reuben Egg Rolls from Foodie with Family

  A couple of months ago, my little sister sent me a hilarious exchange from NPR's Sandwich Monday about Reuben Egg Rolls. I'm pretty sure I haven't mentioned it here before, but I am straight up obsessed with Reuben sandwiches. As in perilously close to having named one of my children Reuben obsessed. My husband was thinking more clearly and steered me away from it by asking something like, "Would you name one of them Monte Cristo?" Well no, I'm not THAT crazy. But I remain bonkers over Reubens. There's something borderline mystically perfect about the crispy rye bread, salty corned beef, briny sauerkraut and creamy Thousand Island dressing that makes me lose all willpower. This particular little sister who sent me the link is just as wacky over Reubens as I am, so I sent her a text: "You know I'm going to have to make these right?" Her response was, "YESSSSS. It worked!" ...And work it did. I finely chopped some leftover baked corned beef, rinsed and chopped sauerkraut, shredded Swiss cheese, and just a pinch or two of caraway seeds to mimic the rye bread. Like Hackney's in Chicago (the restaurant featured on Sandwich Monday) I decided to leave the Thousand Island as a dipping sauce. Homemade, of course! I deep fried (duh) but they could've been baked, too. Baking would have robbed them of some of that shatteringly crisp egg roll wrapper exterior that I love so dearly, but if your fear of the deep-fryer is standing between you and a batch of Reuben Egg … {Read on...}

Roasted Garlic Spinach Alfredo Lasagna | Make Ahead Mondays

Roasted Garlic Spinach Alfredo Lasagna from Foodie with Family

Remember how I said I was eating more healthy foods here? Well, I am. But I'm also doing things like what's pictured above, so you should probably ignore any health claims I make. I'm TRYING to have willpower people, but then I go and do this to myself. Honest-to-Pete, this uses three cups of heavy cream, a whole stick of butter, and about fifty billion pounds of various cheeses. This? Oh this. This is a Roasted Garlic Spinach Alfredo Lasagna. And all God's people said, "Yum and pass the elastic waist pants." Good golly. When I made this, the kids weren't all nutso about the idea because I only have two children who like Alfredo sauce and they're also card-carrying members of the no-visible-veg club. Besides,  a.) it' didn't have a meat sauce, b.) it has visible green vegetables, and c.) where's the meat? My husband and I, on the other hand, were just too happy to have two pans of this to ourselves. In fact, we were frightened by how happy we were to have this to ourselves. The Evil Genius exclaimed, "This is great! You need to make MORE food the kids don't like!" I've been mama to these honyaks their entire lives, so that this didn't fly over well with them was not surprising to me. Not only did I see it coming, but I planned for the eventuality in dividing the lasagna between two pans rather than cooking it in one large one. The idea was to freeze one pan of the lasagna to eat at a later date or give to a friend who was in need of a meal while eating the … {Read on...}

The Friday Fifteen: March 8, 2013

A Snowman Army by Foodie with Family

I spend a lot of time on the internet for research and networking. Oh, okay... I also spend far too much time on Pinterest just browsing and making myself hungry and I also do it because, frankly, I'm getting more than just a little tired of this winter weather. I often stumble upon things -recipes, kitchen gadgets, fashion or fitness tips, books, movies, etc.-  or have other news that I want to share with you and until now, I hadn't figured out a way to do it without inundating you, your email inboxes and your readers with all sorts of tiny little posts. I'm too tidy to do that to you.* *And yet, somehow, I'm not tidy enough to keep up on laundry. Riddle me that. The proverbial lightbulb in my brain went poof this week, though. A weekly roundup of one big old collection of fabulous things on Fridays was the answer. There will be at least fifteen, but I am going to give myself permission to throw a few extras in if it's a particularly wondrous internet week because honestly, there's so much great talent out there that deserves some link love! I can't even wait to dig in, so let's kick this thing off! Main Dish Madness: Fontina Polenta with Easy Marinara Sauce by Foodie Crush. Drool with a capital D! I am not usually a red sauce and pasta girl, but I am MOST definitely a red sauce and polenta (or as my kids call it, "Eye-talian Grits.") girl. Polenta pretty much completes me all by itself, but you add cheese -especially fontina- and I'm going to beg for it. As … {Read on...}

Quick & Dirty Raspberry Cheesecake Fried Pies

Quick & Dirty Raspberry Cheesecake Fried Pies from Foodie with Family.

Get the yoga pants out now, folks, because I discovered something very dangerous indeed when I was making empanadas last week. I've told you before of my abiding love for Goya Discos and empanadas and that I always keep a stash of those lovely little shortcut pastry rounds in my freezer. How can you go wrong for one-dollar-forty-cents for a package of ten, I ask you? You can't! If you're having trouble locating them, ask your local stores to carry them. If they have Goya canned goods, there's a likelihood that they can get discos for you! Back to the trouble at hand, though... I'm not sure WHAT motivated me to do it as I'm trying desperately to fit into a cute pair of jeans these days, but the thought process went something like, "I love these discos, I'd love to make a pie with them some day. Hey. I could make fried pies. Hey. I have oil going. HEY. I am going to make fried pies. WHOA. I am going to make cheesecake fried pies." And I did. And they were too good for my good. My husband's eyes rolled back into his head when he bit into one. Warm raspberry pie filling over melted Neufchatel cream cheese in a deep-fried wrapper just about did the poor guy in for the joy of it all. When I tell you these pies can be made as fast as you can slap some cream cheese and raspberry pie filling on a disco, crimp it and drop it in some hot oil, I mean it. I'm a double crimping kind of gal, because I like my filling to stay INSIDE the pastry where I put it. If you're more … {Read on...}