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Pan Seared Pork Cutlet with Black Eyed Pea Salsa - Guest Post from Spatulas On Parade

My summer is almost in full swing now, and I'm busier than ever! If you followed along last year, you know I had some wonderful friends fill in once a week for me with a guest post, and the same is happening this year. I think it's great because it gives me a chance to showcase some of my favorite bloggers, they get to possibly reach a new audience, and you get some great new recipes that I might not make myself! I'm kicking off my summer guest posters today with the awesome Dawn from Spatulas On Parade, and some very delicious sounding Pan Seared Pork Cutlets with Black Eyed Pea Salsa. Enjoy!
pan seared pork cutlet with black eyed pea salsa #SpatulasOnParade
Hi everyone! I'm Dawn from Spatulas On Parade. I'd like to thank Bernadette for asking and allowing me to be her first guest host of the summer. Summer time is so busy for most people and as a blogger I appreciate the opportunity to speak to a new audience. And I'm sure she enjoys the break.
This recipe is not like my normal supper time fare, as I have not cooked pork in YEARS except for bacon and the once-in-a-blue-moon sausage. However, I was seriously looking for something different. I browsed through some old recipe books, looked in my cupboard, scanned the freezer...nothing jumped out at me. Then I thought about black eyed peas. WHY? I am not a fan, ask my family, but they were calling to me.
Now, how to make them so they were not just a "bowl of beans" was the question. How about in a salsa?! That's the ticket. My husband's aunt had been talking about a pork roast for about a week and got me thinking, how about pork cutlets.
So off to the store I went with ingredient list in hand, oh yeah I made that before I left. Got what I needed and began to prepare our "out-of-the-ordinary" supper.
This doesn't take long and was really good.
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Pan Seared Pork Cutlet with Black Eyed Pea Salsa - Guest Post from Spatulas On Parade

Pork Cutlets with a flavorful Black Eyed Pea Salsa
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree
Servings: 4
Calories: 250kcal
Author: Dawn from Spatulas On Parade

Ingredients

  • 4 pork cutlets (or more depending on how many you're feeding)
  • 1 can black eyed peas ,rinsed and drained
  • 1 jalapeno ,seeded and diced
  • 1 onion ,chopped
  • 2 cloves of garlic minced
  • ½ cup Canadian bacon ,chopped
  • ¼ tsp cumin
  • ¼ tsp pepper
  • 14 ounce can no salt whole tomatoes
  • ⅓ cup chopped cilantro

Instructions

  • In a large skillet or sauce pan, saute your Canadian bacon, onion and garlic with a dab of oil. Stir in your garlic after a couple of minutes and saute, be careful not to burn the garlic. Stir in your spices and chop your tomatoes, I crushed mine with my hand. Stir well. Allow this to simmer while you cook the pork cutlets. Lastly before serving stir in the jalapeno and cilantro. Serve on top of your pork cutlet.
  • For the pork I just seasoned it with a sprinkle of garlic powder and fresh cracked black pepper, seared it in a hot pan on each side and cooked it for 3 minutes per side. I do this while the salsa is simmering, .you can prepare the salsa earlier and allow it to cool if you like, we ate it warm.
  • /4 cup of salsa only has 42 calories, 3.2g protein, makes 3 ½ cups prepared salsa

Nutrition

Calories: 250kcal | Carbohydrates: 11g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 391mg | Potassium: 922mg | Fiber: 2g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 16.2mg | Calcium: 49mg | Iron: 2.3mg

Certified Angus Beef Blue Cheese and Onion Sliders for Summer Grilling

I am a member of the Collective Bias®  Social Fabric® Community. This post has been compensated as part of a social shopper amplification for Collective Bias and it's advertiser, Price Chopper.

#shop #cbais grilling

 

Summer is and always has been my favorite time of the year. In my world summer really starts on June 1, my birthday (yep, just yesterday!), with the first big cookout of the year. The celebrations continue all summer around here, and this year we are adding one more! My daughters Godmother is having her first baby in just a few weeks, following by my daughters birthday two days after the 4th of July, an annual party the next week, almost all of my friend's kids birthdays, and ending in August with an annual pig roast we attend every year. Summer for us is basically one big party, and I love it! Not that I don't still have the normal responsibilities of a wife and mother, and that's where Price Chopper savings (read coupons!) really help me. Price Chopper is my usual grocery store, and I rely on them to give me all of my summer grilling needs, so I am excited to show how I spend my summers thanks to #CollectiveBias.

My husband usually does the grilling, but this time I decided to do it, and make these Certified Angus Beef Sliders. First I had to get my ingredients, so off to the store I went. I needed certified Angus beef (ground round)

#shop #cbias

 

and Neil's Favorite Steak Sauce

#shop #cbias

 

along with blue cheese, and onions. Not too many ingredients in these sliders, sometimes simple is better!

Once I was ready to make them, I rolled the beef into big meatballs,

#shop #cbias

 

then made a thumbprint in each and added a little finely diced onions and crumbled blue cheese, folded the ground beef around the filling, pressing down into mini burgers about 3 inches wide, refrigerated the filled uncooked burgers for awhile (this keeps them from falling apart while grilling), and then headed out to the grill.

Once all of the burgers were on the grill, I brushed them on the top with Neil's Favorite Steak Sauce

#shop #cbias

 

then closed the lid and let them cook for 5 minutes or so.

Of course my husband ended up flipping them because I couldn't lift them with the spatula I was using, they were just moving around. I clearly need more experience on the grill.

#shop #cbias

 

then brushed them with the steak sauce again, let them cook for 5 minutes more, flipped and brushed one more time, and continued grilling until they reached my desired temperature (pretty much well done).

I am thrilled to announce that my "kid that doesn't eat anything" ate these burgers and liked them!

Enjoying-Sliders

 

#PriceChopperBBQ has a Great Grilling Giveaway Sweepstakes going on right now. All you have to do is take a picture of what's on your grill to enter to win gift cards and grilling accessories. Four grand prize winners will each receive one $500 Lowe's Gift Card, one $500 Price Chopper Gift Card, and Grilling Accessories from Certified Angus Beef. Contest is open until June 14, 2014, so enter soon!

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5 from 2 votes

Certified Angus Beef Blue Cheese and Onion Sliders for Summer Grilling

Sliders stuffed with blue cheese and onions, then brushed with Neil's Favorite Steak sauce make a flavorful appetizer for your Summer get-together!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Appetizer/Finger Food
Servings: 12
Calories: 105kcal
Author: Bernadette

Ingredients

  • 2 ½ pounds Certified Angus Beef ground round
  • 12 teaspoons finely diced onion about ½ cup
  • 12 teaspoons crumbled blue cheese about ¾ cup
  • ½ cup Neil's Favorite Steak Sauce
  • 12 slider rolls

Instructions

  • Weigh the beef using a kitchen scale into 2.5 ounce meatballs. If you don't have a scale make them about 2 inches big. Make a thumbprint in each meatball and add a teaspoon of finely diced onion and a teaspoon of crumbled blue cheese in each hole. Cover the hole with the beef and press into small patties about 3 inches wide. Refrigerate at least 15 minutes.
  • Preheat grill. Place the burgers on the grill, brush with the steak sauce, put the lid of grill down, and grill for 5 minutes. Turn, brush the tops with the steak sauce, cover and grill 5 more minutes. Turn and brush one more time, then continue cooking until your desired temperature.
  • Serve on slider rolls.

Nutrition

Calories: 105kcal | Carbohydrates: 18g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 202mg | Potassium: 5mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 2.3mg | Calcium: 35mg | Iron: 2.4mg

 

 

  

Easy Garlic Fries

Homemade French Fries baked in the oven until crisp and finished with garlic butter and Parmesan cheese. These Easy Garlic Fries will be a hit with all but the biggest garlic haters!

Easy-Garlic-Fries

 

Remember a while back when I posted a review of Cooking Light Dinnertime Survival Guide? Today I'm sharing another recipe from that awesome cookbook, Easy Garlic Fries. You all know I love garlic, right? So of course I would love these fries! They are so much better than packaged frozen french fries. Besides the garlic, they are topped with Parmesan cheese, which my daughter loves. The fries are baked in the oven and then finished on the stove with a mixture of butter and garlic. Yum!

Did you know that you can keep potatoes from turning brown while slicing them by placing the sliced potatoes in a bowl of cold water until you are ready to cook them? You can even slice them ahead of time and keep them in the fridge for a few hours that way. Another tip, make sure your parchment paper is NOT touching the walls or shelf of the oven, or it will burn, causing your smoke alarm to go off and ruining your potatoes because you have to take them out of the oven so the fire alarm stops. Not that I would know or anything.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Easy Garlic Fries

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2.50 from 2 votes

Easy Garlic Fries

French fries baked in the oven until crisp and finished with garlic butter and Parmesan cheese. Yum!
Prep Time10 minutes
Cook Time29 minutes
Total Time39 minutes
Course: Side Dish
Servings: 6
Calories: 131kcal
Author: Bernadette

Ingredients

  • 1 ½ pounds baking potatoes (Russet), peeled and sliced into ¼ inch thick strips
  • 2 teaspoons canola oil
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 8 garlic cloves ,minced ( about 5 teaspoons)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely shredded fresh Parmesan cheese

Instructions

  • Preheat oven to 450 degrees F.
  • Combine sliced potatoes and oil in a large zip close plastic bag, seal the bag, and toss to coat.
  • Arrange potatoes in a single layer on a baking sheet lined with parchment paper and sprinkle with salt. Bake in the preheated oven for 25 minutes or until the potatoes are tender and golden brown, turning after 20 minutes.
  • Heat a large nonstick skillet over low heat. Add the butter and garlic to the pan, cook 4 minutes, stirring constantly. Add potatoes and parsley, toss to coat. Sprinkle with Parmesan cheese and serve immediately.

Notes

Original recipe from Cooking Light Dinnertime Survival Guide

Nutrition

Calories: 131kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 244mg | Potassium: 496mg | Fiber: 1g | Vitamin A: 185IU | Vitamin C: 9.5mg | Calcium: 44mg | Iron: 1.1mg

Cinnamon Breakfast Squares with Yogurt and Berries

Cinnamon-Breakfast-Squares

Want to try a delicious new breakfast treat? Honey Bunches of Oats Morning Energy is a new cereal line that is packed full of flavors like "Cinnamon Crunch" and  "Chocolatey Almond Crunch" that can be eaten alone or used in recipes to create the perfect breakfast.

I was recently given the opportunity to try out their recipe for Cinnamon Breakfast Squares with Yogurt and Berries and share my thoughts with you. The recipe is really easy to make and perfect for the summer when berries are in season. The cereal is mixed with milk, sugar, flour, vanilla, and cinnamon then baked for 20 minutes. After cooling slightly it is cut into squares, topped with a dollop of Greek yogurt, sprinkled with cinnamon and drizzled with honey, then surrounded by fresh fruit. Sounds delicious, doesn't it?

I used fresh strawberries and blueberries, but you can use your favorites. I imagine almost any berry or even grapes would be good with these squares. I really enjoyed them and I'm sure you will, too!

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Cinnamon Breakfast Squares with Yogurt and Berries

Easy, delicious, and healthy breakfast perfect for berry season
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Servings: 6
Calories: 213kcal
Author: Bernadette

Ingredients

  • 1 cup Honey Bunches of Oats Morning Energy Cinnamon Crunch cereal
  • ⅓ cup whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 Tablespoons sugar
  • ½ teaspoon cinnamon
  • 3 eggs
  • ½ cup nonfat milk
  • 2 Tablespoons melted butter cooled
  • 1 teaspoon vanilla (I left it out)
  • 6 ounces Greek yogurt
  • 3 cups fresh berries blackberries, raspberries, blueberries, strawberries or
  • favorite fruit of choice
  • Honey for drizzling
  • Nutmeg or Cinnamon for sprinkling

Instructions

  • Heat oven to 425 degrees. Lightly butter and flour an 8-inch square pan, or coat lightly with nonstick cooking spray.
  • In a mixing bowl, stir together the cereal, flour, baking powder, salt, sugar and cinnamon. While stirring, slightly crush the cereal using the back of the spoon or rubber scraper; set aside.
  • In another bowl, beat eggs until well blended. Add milk, melted butter and vanilla, and mix well. Combine egg mixture with flour mixture. Pour batter (it will be thin) into prepared baking pan. Bake for 18-20 minutes or until it is set when lightly touched in the middle. Remove from oven and set on wire rack to cool for 10 minutes.
  • To serve, cut into 6 equal-sized bars and place on serving plates. Top each square with a dollop of Greek yogurt, surround with fruit, and drizzle with honey. Sprinkle with nutmeg or cinnamon and serve immediately.

Notes

Recipe from Honey Bunches of Oats

Nutrition

Calories: 213kcal | Carbohydrates: 29g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 206mg | Potassium: 231mg | Fiber: 3g | Sugar: 16g | Vitamin A: 480IU | Vitamin C: 1.9mg | Calcium: 95mg | Iron: 2.3mg

 

Join Me in Support of No Kid Hungry

NKH_Blogger_badge2

I've been spending some time recently talking about things that are important to me, and today's topic covers the most important thing in the world to me, children. Did you know that 1 in 5 children in the United States go hungry every day? Kids go to school without breakfast because their parents can't find the money to feed them properly, they don't get a good lunch in the summer because there is no school lunch program to feed them, and aren't getting a nutritious dinner because processes foods are cheaper than fresh veggies.

No Kid Hungry is aiming to end childhood hunger by helping to give better access to nutrition programs, through education through it's Cooking Matters program, and by bringing awareness to childhood hunger in America. They have partnered with many different corporations, public officials, agencies, restaurants, celebrities, bloggers, and everyday people who share what they can to help in the fight.

There are many different ways you can help.  The Cooking Matters program aims to teach families on a budget how to shop for healthy groceries and is taught by volunteers. Parents on a tight budget say that the high cost of healthy foods is the biggest set-back in preparing healthy meals at home, and this program teaches parents what to look for and avoid while shopping,    There are additional volunteer opportunities around the country, dinners held to raise funds, or you can simply make a donation. For the bloggers out there, you are invited to help by sharing the No Kid Hungry program and adding your name to the No Kid Hungry Blogger Program.

I know I am lucky. I have always had the money to feed my daughter, and I would feed any kid that wanted it.

Blurry, I know. Taken when she was two, before I started blogging :)

Blurry, I know. Taken when she was two, before I started blogging 🙂

It is my hope that by spreading the word about childhood hunger that the No Kid Hungry program can spread into more areas across the country. We need the attention of community leaders, schools, restaurant owners, volunteers, anyone who can help. Right now these programs aren't available everywhere, there aren't any in my area, but if there were I would volunteer. Can you help me spread the word?

 

Related Post: 10 Free Things To Do With Your Kids This Summer

Loaded Eggplant Rounds

Loaded-Eggplant-Rounds-Closeup

 

I got the idea for these eggplant rounds after seeing something similar on Pinterest. They sounded great, but I wanted them a little different, kind of like an eggplant pizza, with the eggplant as the "crust". Then, of course, I had to put bacon on them! Not just a little bacon, but a whole slice on each round! Yes, I know, I'm going to have to get over my bacon obsession eventually. You can leave the bacon off if you want to make them easily vegetarian. In fact, they are easily adaptable. You could dice the tomatoes instead of slicing them, use pepper jack  cheese instead of cheddar and mozzarella, use a purple onion instead of scallions (I thought of how pretty that would look after I made them!).

The amount of the ingredients will vary depending on the size of the eggplant you have. Use a large one, about 10-12 inches long and 4-6 inches wide at the thickest part, and you should have enough for 4-6 people as an entree. They would also make a great first course instead of a soup or salad.

 

Loaded Eggplant Rounds

 

I could not convince my daughter to eat it, but she's only 4 and very picky! I think older children would like it because it's loaded with cheese. I love eggplant so for me it wasn't a question, and my husband loved it because I added the bacon 🙂 I'm sure it will come a regular around here, especially since the weather is getting nice and I'm looking for quick recipes so we can spend more time outside. These eggplant rounds are ready in around 30 minutes, and I think roasted vegetables are fabulous in the spring and  summer when they are in peak.

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5 from 1 vote

Loaded Eggplant Rounds

Eggplant rounds loaded with cheese, bacon, and scallions make a delicious entree or exciting appetizer.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree or Appetizer
Servings: 6
Calories: 488kcal
Author: Bernadette

Ingredients

  • 1 large eggplant
  • ½ cup olive oil
  • 4 roma tomatoes sliced ¼ inch thick
  • 12 ounces hardwood smoked bacon
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 1 scallion thinly sliced
  • garlic salt
  • cooking spray

Instructions

  • Preheat oven to 400 degrees F. Spay a large baking sheet with cooking spray.
  • Cook the bacon over medium-high heat until crisp, remove to paper toweling and blot excess grease. Break each piece in half.
  • Wash and slice the eggplant into ½ inch rounds,brush both sides lightly with the olive oil, place on the baking sheet and sprinkle with garlic salt. Bake in the preheated oven for 10 minutes.
  • Carefully turn the rounds, top each round with a two slices of tomato, then a piece of bacon criss-cross over the top of the tomatoes, sprinkle with cheese and return to the oven for 5-10 minutes or until cheese is melted and eggplant is soft. Serve hot.

Notes

Adapted from Dizzy Busy and Hungry

Nutrition

Calories: 488kcal | Carbohydrates: 7g | Protein: 12g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 496mg | Potassium: 401mg | Fiber: 2g | Sugar: 3g | Vitamin A: 560IU | Vitamin C: 7.8mg | Calcium: 129mg | Iron: 0.7mg

 

Grilled Ground Pork Burgers

Grilled-Ground-Pork-Burgers

 

Sometimes I want something different than our regular hamburgers. I had a package of ground pork in the freezer so I asked my husband if he wanted me to make pork burgers, and he asked me if I was going to put cracker dust in them, at which point I remembered I had made them that way before, but didn't care for them. I thought they were too dry. So I looked up a few recipes, already knowing that I was going to put Worcestershire sauce, salt, and pepper in them like I do when I make ground beef burgers, and came across one that had bacon in the mixture! You know my love of bacon, right? If you don't this is probably your first time visiting here. I showed the recipe to the husband and told him I was going to adapt one from The Food Network, and he agreed, so off to the kitchen I went.

I loved the addition of bacon in them, I thought it gave them a fabulous flavor. I think a smoked bacon would give them a nice, smoky flavor and would be great on the grill once we bring out the grill for the first time this season. I cooked them on the stove in my ribbed cast iron pan this time, but I'm sure we will be grilling soon, at least by Memorial Day!

Print Recipe
3 from 2 votes

Grilled Ground Pork Burgers

The star ingredient in these grilled pork burgers is BACON!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Entree
Servings: 4
Calories: 553kcal
Author: Bernadette

Ingredients

  • 1 pound ground pork
  • 5 slices uncooked bacon
  • 2 cloves garlic
  • 1 egg
  • 2 dried sage leaves ,crumbled ( about ½ teaspoon ground sage)
  • 1 teaspoon Worcestershire sauce
  • heaping ½ teaspoon Kosher salt
  • ¼ teaspoon fresh ground pepper
  • 4 burger buns
  • thinly sliced Cheddar cheese (optional)
  • lettuce ,sliced tomato, sliced onion, for topping (optional)

Instructions

  • Process the bacon and garlic cloves in a food processor until well ground. In a large bowl combine the ground pork, egg, dried sage, salt and pepper. Add the bacon mixture and mix well using clean hands.
  • Shape into equal patties. Preheat a grill or a ribbed cast iron pan over medium high heat. Grill the patties for 5 minutes or until marked on the bottoms, then turn and grill for 5 minutes more. Turn the heat down to low, top with the sliced cheddar, and continue to cook until the cheese is melted. Serve on your choice of bun with desired toppings.

Nutrition

Calories: 553kcal | Carbohydrates: 23g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 140mg | Sodium: 491mg | Potassium: 461mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 1.8mg | Calcium: 107mg | Iron: 3mg

 

 

50+ Quick Summer Dinners

Quick-Summer-Dinners

One of the biggest struggles I face every summer is getting dinner ready when my daughter and I want to spend the day outside. I mean, I can make spaghetti with jarred sauce, or eggs, or fish fairly quick, but what I really longed for was some quick summer dinner ideas that were different, but still easy, and delicious! Can you agree with me? You want your dinners to be good, but what you really want is to be in the pool, right? Or your kids are in the pool, and you have to watch them and by the time you get them out of the pool, in the house, and changed into dry clothes you realize your husband is going to be home in 15 minutes and waiting for dinner, but you really don't want to go the fast food route, again.

So, I've put together a fabulous collection of over 50 fabulous summer dinner ideas! Here you will find everything from Lamb Chops to Vegan Quinoa Salad, tons of salads, steaks, pasta dishes, and more! Each of the following recipes is ready in 30 minutes or less, including prep time.  There is something here for everyone, no matter how picky your  husband , kid   you are. I won't waste any more of your busy summer time, just scroll through to find something to suit you and get back to the pool!

 

Beef and Lamb 

Lemon Thyme Lamb Chops from the view from great island

Chocolate Coffee Rubbed Steak from Food Faith Fitness

Easy Taco Burgers from Around My Family Table

Flat Iron Steak with Egg and Arugula Salad from Renee's Kitchen Adventures

Cheesy Pepperoni Pizza Burgers from Two Healthy Kitchens

Sizzling Steak Fajitas from Flavor Mosaic

Grilled Steak Salad with Cherries, Walnuts, and Blue Cheese from Renee's Kitchen Adventures

 

Pasta

Orzo with Spinach and Tomatoes from Life Tastes Good

One Skillet Cheesy Taco Pasta from Chelsea's Messy Apron

Creamy Pasta Salad with Bacon, Peas, and Bell Peppers from An Edible Mosaic

Spicy Chicken Pasta from Life Tastes Good

Tagliatelle with Arugula Cashew Pesto from Because I Like Chocolate

Lightning-Fast Cheesy Three -Pepper Ravioli with Italian Sausage from Two Healthy Kitchens

Vegetarian Greek Pasta with Feta from Around My Family Table

Buffalo Chicken Pasta Salad from Snappy Gourmet

Avocado Basil Pasta from The Kitchen is My Playground

Pasta with Olives and Feta from Seasonal & Savory

Creamy Tomato and Sausage Pasta from Two Healthy Kitchens

Chicken Caruso (Gluten Free) from One Creative Mommy

One Pot Pizza Pasta from Chelsea's Messy Apron

 

Pork

 Grilled Ground Pork Burgers from Rants From My Crazy Kitchen

Greek Style Pork Chops from Life Tastes Good

Caribbean Tacos from Snappy Gourmet

Grilled Pork Chops with Rosemary Garlic Rub from It's a Keeper

 

Poultry 

Cajun Turkey Cutlets from Rants From My Crazy Kitchen

Easy Grilled Chicken Thighs from Life Tastes Good

Easy Weeknight Chicken Piccata from the view from great island

BBQ Chicken French Bread Pizza from From Valerie's Kitchen

Panera Hummus Chicken Power Salad Copy Cat from Food Faith Fitness

Mediterranean Chicken Chopped Salad with Creamy Feta Dill Dressing from From Valerie's Kitchen

Cajun Blackened Chicken from Flavor Mosaic

Panzanella Salad with Grilled Chicken from Renee's Kitchen Adventures

Mexican Lasagna from Fannetastic Food

Lemon Rosemary Grilled Chicken from It's a Keeper

 

Seafood

Mahi Mahi Skewers with Jalapeno, Key Lime, and Pineapple from the view from great island

Avocados Stuffed with Tarragon Shrimp Salad from Seasonal & Savory

Shrimp Scampi with Spaghetti Squash from It's Yummi

Easy Tilapia with Cilantro and Lime from Food Faith Fitness

Grilled Salmon Salad with Warm Blueberry Vinaigrette from Around My Family Table

Salt and Pepper Shrimp from Seasonal & Savory

 

Vegetarian/Vegan

Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen

Spring Vegetable Skewers and Saffron Couscous from the view from great island

Layered Summer Veggie Appetizer from Farm Fresh Feasts

Vegetarian BLT from Because I Like Chocolate

Broccoli Cheddar Pasta Salad from Rants From My Crazy Kitchen

Pomegranate Persimmon Salad with Honey Balsamic Vinaigrette from Food Faith Fitness

Vegan Buddha Bowl from Because I Like Chocolate

Greek- Flavored Butter Bean Salad from An Edible Mosaic

Veggie Tostadas from From Valerie's Kitchen

Easy Homemade Grilled Pizza from Two Healthy Kitchens (vegetarian or not, depending on the toppings you chose!)

Vegan Mexican Quinoa Salad from Fannetastic Food

 

Quick-Summer-Dinners-2

Lisa's 140 Days of Light

"The following is the story of my friend Lisa and her children. It has nothing to do with food, and you may want to not continue reading, but I hope you do. Myself and a few of our friends are sharing her story in the hopes that it will touch you, and you will share it with your friends. The opinions stated here are my own, how I really feel, and why I am sharing this today. It may be offensive to some. I am not looking to start a debate, nor will I take part in one. " 

Lisa and her husband tried unsuccessfully for several years to have a baby. During this time she had several miscarriages, and eventually they made the decision to try in vitro fertilization. She became pregnant with triplets, and one of the embryos split, giving them identical twin boys and fraternal twin girls! Then the unthinkable happened, and Lisa and her husband were forced to make a choice no parent should ever have to make.  One of the twin boys developed a condition in which he could not excrete fluids, and he began to swell. Doctors told Lisa and her husband that the unborn baby was in horrible, immeasurable pain. They watched and waited, sure the baby would die.He did not, and soon grew so big that he was threatening the entire pregnancy. The doctors recommended that they reduce the identical twins. There was no way to save the other baby, because they shared a blood supply.

They waited, against advice, hoping for a miracle, seeking out opinion after opinion, and researching. If they did nothing they would likely lose all four babies, or they could choose to kill two of their unborn children. I can't imagine ever having to make that choice. What would you do in their shoes? Can you even know, without being there yourself?

They went ahead with the reduction, and Lisa was devastated, but in the end had two beautiful little girls, and a few years later a little boy.

Then about a month ago she saw a flyer in her church for something called 40 Days of Light. 40 Days of Light turned out to be a non-violent sit in of local family planning and abortion clinics in her area. Lisa was upset about this, and I believe rightfully so, and  she talked it over with a group of friends, including me, and decided to write the pastor of the church a letter explaining her situation. You can read the letter on Lisa's new blog here.  What happened next saddens me, and it's a big part of why I don't participate in any religion. The priest completely ignored her letter. She thought maybe he never received it, until she ran into him the other day and gave her a cold, icy stare. She will no longer be attending this church.

What is the point of this post? To say I'm angry at the way Lisa was treated by this reverend, a reverend that is supposed to teach compassion, understanding, tolerance,and love. Instead of ignoring her letter and giving her icy stares, he should have called her to speak to her in person about her feelings. I know Lisa loved her baby boys. To this day she still doesn't know if she made the "right" decision. She did what she felt was best, what she had to do. To say I am pro-choice, because the important word that everyone forgets is CHOICE, and choice doesn't mean pro-abortion. I don't feel that Lisa even had an abortion, because I just don't see how she had any choice, but there are circumstances in which other people don't have a choice either. I'm not a religious person, but I believe if there is a God, he loves Lisa and her baby boys.

I can only ask that if you feel the same as I do, as Lisa does, and as my friends that are sharing this story today also do, that you share this wherever you can, that we can bring attention to the women that have to choose, for whatever reason, to not carry a baby to term. The truth is, sometimes that choice saves a life, or two.

The other friends sharing this story today:

My Years Off 

Read-at-Home Mama

Grilled Caprese Salad Sandwich for #SundaySupper

Quick and easy, 5 ingredient Grilled Caprese Salad Sandwich made with fresh basil, tomatoes, and mozzarella cheese is great for busy Summer days.

Grilled Caprese Salad Sandwich

Grilled Caprese Salad Sandwich 2

 

The theme for this week's Sunday Supper is "Five Ingredients or Less", hosted by Alice from Hip Foodie Mom. It comes at a good time, for me at least, because now that it is starting to get warmer out, my cooking on most days needs to be less complicated. My daughter and I are summer people, and like to spend our days outdoors, which means less time for me to create recipes in the kitchen. I made this sandwich in less than 15 minutes, with 5 ingredients, not including the salt, pepper, and olive oil and it was a fabulous, quick, and vegetarian dinner.

A caprese salad is a simple salad consisting of mozzarella cheese, basil leaves, and sliced tomatoes drizzled with olive oil. There are a few variations, but I wanted to stick to the basics with this Grilled Caprese Salad Sandwich. This recipe is at it's best in the peak of summer, when the tomatoes are locally grown, preferably from your own garden, and the basil is large. I'm not at that stage yet, so both were store-bought.

I can't wait to see what everyone else made, just from the titles I can tell there are a few I'll be looking to try this summer. Read on after the Grilled Caprese Salad Sandwich  for the links to tons of great recipes with 5 ingredients or less!

Print Recipe
5 from 4 votes

Grilled Caprese Salad Sandwich for #SundaySupper

Quick and easy,5 ingredient Summer sandwich great for busy days.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Main Dish
Servings: 2
Calories: 678kcal
Author: Bernadette

Ingredients

  • 4 slices sourdough bread
  • 4 slices mozzarella cheese
  • 4 slices tomato
  • enough fresh basil leaves to cover the sandwich
  • 2 tablespoon olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon coarse sea salt

Instructions

  • Mix together the olive oil, salt, and pepper in a small bowl. Lay down two pieces of bread and top with 2 slices of mozzarella cheese on each piece of bread, followed by two slices each tomatoes, then enough basil to cover. Top with remaining bread, and brush the tops evenly with half of the olive oil mixture.
  • Place a skillet large enough to hold both sandwiches over low heat, add the sandwiches brushed side down, and cook until golden brown on the bottom, Brush the tops with remaining olive oil mixture, turn carefully, and continue to cook over low heat until cheese begins to melt and bread is golden on both sides.

Nutrition

Calories: 678kcal | Carbohydrates: 75g | Protein: 28g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 1305mg | Potassium: 334mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1835IU | Vitamin C: 7.4mg | Calcium: 348mg | Iron: 5mg

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