Monday, September 22, 2014

Cherry Chipotle Meatloaf Sandwiches for #10DaysofTailgate

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

I am on a roll…three days in a row a post from me; let's just say that this novice tailgater - okay I have not graduated to an actual tailgater but will call myself now a tailgate food preparer.  How are you liking that?  Yes, having just boarded a train in Seattle right next to the football field where I heard the crowds roar makes me thing that I have graduated from novice to tailgate food preparer.  What do you think?  So I know tailgate food has to be a crowd pleaser, portable, and really worth every single bite of it.  You know worth as in mouthwatering delicious; one of those foods to me is meatloaf.  Meatloaf is comfort food to me - simple, plain good food but I realize that it is just not possible to bake a meatloaf at a parking lot.  Well, okay that is if you have a portable oven which - at least to my knowledge - most of us do not bring along in their cars.  So my next thought that was how about a Meatloaf Sandwich; toasted bread topped with thick slices of delicious meatloaf.  That sounds more like tailgating food, right? Oh yes…but just bread and meatloaf?  Not quite like it…condiments the perfect sandwich needs condiments.  So here we go…

Perfectly toasted thick slices of sourdough bread, both slices slathered with a combo of Not Ketchup Cherry Chipotle mixed with mayo, each topped with crisp bright green lettuce, then a thick cut slice of meatloaf studded with bright green specks of parsley topped with bright red fresh tomatoes and rings of red onion.  Yes, it is one big sandwich not a food you will look elegant eating, but it sure is finger-licking good.  So what about the recipe..glad you asked.

First make he meatloaf; not any meatloaf but a Cherry Chipotle Meatloaf…

Cherry Chipotle Meatloaf Sandwiches

  • 1-1/4 lb ground beef
  • 3/4 lb ground pork
  • 1/2 C bread crumbs {make sure they are dairy free}
  • 1 C chopped Italian parsley {Gourmet Garden stir in paste works great}
  • 1 C chopped red onion
  • 2 tsp salt
  • Pepper
  • 1 tsp paprika
  • 1 egg
  • 1/2 C Not Ketchup Cherry Chipotle for topping while baking
*** Preheat oven to 375 F ***

Meatloaf
  1. Combine ground meat with all of the ingredients except the Not Ketchup.  Work it together into a dough then shape it into a loaf
  2. Place the loaf into a baking dish then slather it with the Not Ketchup Cherry Chipotle sauce.
  3. Bake in the preheated of for 45 minutes or until the meat is cooked through
  4. When cooked through remove the meatloaf from the oven and let it cool down

Assemble Sandwiches {makes 4 sandwiches}


  • 8 slices of sourdough bread
  • 2-3 TB Not Ketchup Cherry Chipotle
  • 2-3 TB Mayonaise
  • 8 slices of fresh, washed and dried lettuce leaves
  • 1-2 tomatoes sliced
  • 1/4 red onion sliced
  1. Toast 8 slices of sourdough bread
  2. Combine Not Ketchup Cherry Chipotle with mayonnaise
  3. Slather Not Ketchup/Mayo combo on all slices of bread
  4. Place lettuce on all slices
  5. Top half of the lettuce covered slices with thickly cut slices of cool meatloaf
  6. Top meatloaf with red onion and tomato before covering each sandwich with the other half of the prepared lettuce covered bread slices.
  7. Tightly wrap sandwiches then cut them diagonally
Enjoy!


Take a look at the other great recipes...

Starters
Baked Corndog Nuggets with El Diablo Honey Mustard by A Kitchen Hoor’s Adventures

Dips

Mains
Bacon CheeseburgerEgg Rolls by Things I Make (for Dinner)
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate

Sides
SRC Surprise Recipe by A Day in the Life on the Farm

Sweets
Cinnamon Puppy Chow by The Pajama Chef

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


Sunday, September 21, 2014

Apple Hand Pie {Apfeltaschen} for #SundaySupper {#dairyfree #recipe}

What food comes to your mind when you think of fall?  Me, it is Zwetschgen {plums}, apples and pears - I love summer but the fall harvest makes the switch of the seasons all better for me.  In our yard we have an apple and a pear tree; one for each of our daughters.  Alena's is the apple tree and Mia Rosie's is the pear tree.  The trees are both espalier trees; the trees have been in our yard for ten as well as eight years and this year's harvest was the best ever. Good thing all of us love fall fruit and today's #SundaySupper event is perfect as the theme is Fabulous Fall Foods. Our hosts today are Coleen The Redhead Baker and Constance The Foodie Army Wife.


Now back to our abundant harvest. I love having loads of fruit in the house to make a quick and easy cake, or mouthwatering delicious Apple Hand Pies {Apfeltaschen}.  These are made with - gasp - frozen puff pastry; yes I did not make the dough from scratch. However be  reassured they are absolutely 100% dairy free, as always please double check the ingredient list.  Apple Hand Pies are the perfect treat not only do they come together in a snap, but they are mouthwatering plus portable.  Yay, right? The perfect combination of a crispy, flakey shell that meets a sweet yet tart gooey apple filling.

Apple Hand Pie {Apfeltaschen}
- 5 C peeled, cubed, apples
- 1/2 C water
- 1 TB sugar
- 1 TB lemon juice
- 1 pack puff pastry
- 1 egg yolk combined with 1 TB of water

Preheat oven to 400F
  1. Remove puff pastry from the freezer and set out to thaw
  2. Make apple filling by combining apples with water, sugar and lemon juice in a pot.  Over medium heat - covered - bring mixture to a low simmer and cook until the apples have softened, and turned juicy.
  3. Line two cookie sheets with parchment paper.
  4. Flour your work area and carefully roll out a sheet of the puff pastry.
  5. Cut the sheet into equal squares.  Place 1 Tablespoon {or more} onto each square before folding it up carefully.  Place the filled pastry onto the prepared cookie sheet.
  6. Repeat steps 4-5 with the second sheet of puff pastry.
  7. Whisk the egg yolk with the water.  Brush the egg water mixture on top of each filled pastry square
  8. Bake for 15 - 20 minutes until the pastry is golden.
Enjoy!

Appetizers and Drinks
Soups, Stews, Chili, and Casserole
Salads and Side Dishes
Main Dishes
Desserts and Baked Goods
Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday!
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Saturday, September 20, 2014

Pineapple Salsa for #10DaysofTailgate

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

And here it is my first - okay novice - post for the #10DaysofTailgating event. Are you ready for the party?

I am bringing fresh Pineapple Salsa for the event; sweet pineapple combined with cilantro and red onions meets the delectable Carrot Karma Hot Sauce. The sweet flavors of pineapple melt together with some nice heat that are cut by the hints of lime.    Oh yes it is so good…well, that is as long as you like fresh pineapple.

Here take a look at my friend Gail volunteering to sample the pineapple salsa in   appropriate tailgating gear….


Fresh Pineapple Salsa {easily doubled}
   1  C finely chopped fresh pineapple
1/4  C finely diced red onion
   1  tsp finely diced and cleaned jalapeño {or more if you like spice}
   2  TB freshly chopped cilantro
1-1/2 TB Carrot Karma Hot Sauce
Salt to taste
  1. Gently combine all of the ingredients
  2. Make at least 30 minutes ahead of time - adjust salt and hot sauce before serving

Have fun and now check out all the other amazing Tailgate food
Starters
Dips
Sips
Sides
Mains
Sweets

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


It is time to kick-off #10DaysofTailgate

Our #10DaysofTailgate sponsors #tailgating #gamedayfood
Our generous sponsors are providing the prizes free of charge. I have received product related to these brands to use for #10DaysofTailgate. All opinions stated are my own.

Hi there guess what I am doing? Well, okay I know you are reading this so yes blogging… but no, this is not the exciting news.  The exciting news is that Camilla of Culinary Adventures with Camilla is hosting 10 Days of Tailgaiting.  Yes, that is correct as in #10DaysofTailgate; now if you know me you are also aware that this German girl most like knows nothing about tailgating.  Yup that is true I have never done but hey it sounds like a fun party with great food and I am in.  So what does #10DaysofTailgate mean.  Well, every single day recipes will be featured that are a match for any game day.  From drinks to desserts you are covered oh yes, rest assured.  Oh, and there is another super exciting part…yes I am a little over excited right now but hear me out, there are also some fantastic products to give away! Our sponsors have generously donated many fantastic goodies.  From condiments, to master griller there is something for everyone.

So now, beware and remember because all the info you need during the event is covered in this post.  It includes a list of our sponsors and items (including the nifty rafflecopter widget needed need for a chance to win).  This is how it will work.  The party starts at 9am ET today, so be sure to come back and check out the recipes. Now, don't be disappointed that I won't be posting a new recipe every single day during the event—but that's what the #10DaysofTailgate team is here for.

The Players:
Meet and connect with our sponsors:
Bob's Red Mill: website | twitter | facebook | pinterest |  instagram
El Diablo Hot & Spicy Mustard: website | twitter | facebook | instagram
FireWire Grilling: website | twitter | Facebook
Gourmet Garden: website | twitter | facebook | pinterest
Intensity Academy: website | twitter | facebook | pinterest | instagram
Maple Leaf Farms: website | twitter | facebook | pinterest | instagram
Mr. Bar-B-Q: website | twitter | Facebook
Not Ketchup: website | twitter | facebook | pinterest | instagram
Pick Your Plum: website | twitter | facebook | pinterest | instagram
Quirk Books: website | twitter | facebook | pinterest
The Girl in the Little Red Kitchen Bake Shop: website | twitter | facebook | pinterest | instagram ThermoWorks: website | twitter | facebook
The Giveaway:
We have SO MANY great prizes up for grabs during this event!

How to enter (mandatory): Leave a comment on this or any of my #10DaysofTailgate posts that answers this question: What is your favorite tailgate dish? Be sure to record your entry in the rafflecopter widget below, which will then open up more optional entries. a Rafflecopter giveaway

The nitty gritty: This giveaway is open to residents of the United States only, age 18 and older. The #10DaysofTailgate 2014 giveaway runs from Saturday, September 20, 2014 12:00am PT through Tuesday, September 30, 2014 at 6:00pm PT. Winners will be randomly chosen and announced on October 1, 2014. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Our generous sponsors are providing the prizes free of charge. Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.

Friday, September 19, 2014

Frikadellen {German Beef Patties} for #WeekdaySupper {#dairyfree #recipe}

Sunday Supper Movement
This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Happy Friday!!!  Are you ready for the weekend and an easy Friday night dinner?  Well,  I got you covered with these delicious Frikadellen.  Frikadellen are - at least by the German's account - staple in any kitchen.  Some call them Frikadellen, in Bavaria they are Fleischpflanzerl {Meatflowers} while in Swabia they are known as Fleischküchle.  All of them being savory delicious meat patties.  They are not only quick and easy to make but also delicious.  Another reason to love ground beef…yes,  beef is always a fantastic option for delicious, quick, and nutritious #WeekdaySuppers. For many more great beef recipes be sure to follow the beef Pinterest board.

Now this is not the most attractive i.e. photogenic dish, yes I readily admit it…but please do not let that deter you….honestly take not only my word but also the word of my family for it….


Frikadellen {German Beef Patties}
1-1/2 lb. ground beef
        1 small onions finely diced
        1 medium carrot cleaned and shredded
        1 C cooked white rice
        1 egg
           Salt, pepper and smoked paprika
           Canola Oil
  1. Combine beef with all of the ingredients and work them into a smooth dough {I use my hands}
  2. Form individual patties and let them rest for a little bit before frying 
  3. Heat canola oil in your favorite frying pan and when hot fry up the patties in batches until cooked through.  Be sure not to over crowd the pan
           optional
  1.  Preheat the oven to 375 - Quickly fry the patties on each side until golden then transfer them to a baking sheet. Bake for about 15 - 20 minutes until they are cooked all the way through
Serve with a large salad for a delicious #WeekdaySupper.

For other great #WeekdaySupper recipes be sure to visit all of the other great recipes featured this week.

Monday - Harvest Chili Bowls by The Messy Baker
Tuesday - Balsamic Glazed Filet Mignon by Alida's Kitchen
Wednesday - Cola Barbecue Beef by Melanie Makes
Thursday - Asian Beef & Broccoli Lettuce Wraps by Cupcakes & Kale Chips
Friday - Frikadellen {German Meat Patties} by The Not So Cheesy Kitchen

Be sure to follow Beef Checkoff on Twitter, Facebook, and Pinterest

This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Sunday, September 14, 2014

Visit to Vancouver B.C. {#Canada} #travel explore with #kids

Can you believe that I am still working off our summer?  Yes,  it is true - life has been a little bit of a whirlwind around here.  Everyone is well, but I still have to adjust to the schedule as everything is back in session. You know, school, work, board duties…all of it; ah the leisure of summer seems already so long ago…Perfect time to revisit it so :)

In any case the summer of 2014 was our summer of camping, but also the summer to add a new country to our list.  I have lived in the United States for over twenty years and am embarrassed to admit that this was my very first visit to Canada - ever.  Yes, we are only four hours away from the border and until this year we have just never made it across.   It was about time and since Europe was not on the travel menu this year we certainly had plenty of time.  We headed up north to Vancouver right after our five night camping trip to Orcas, Island.  Sleeping in a clean hotel room with soft beds sounded like the perfect treat after living outside.   It was Ron's idea and he was so right ~ Welcome to  our first visit to Canada…


We stayed in Burnaby at the Hilton which was nice, quiet, with a nice outdoor pool, a quick walk to the train to take us downtown, adjacent to an amazing Asian food mall/market plus with the best Sushi restaurant just around the corner.  True not, downtown but for our first visit was perfect…I love exploring new cities using public transportation….

The first night we found a little Sushi restaurant just down the street from our hotel.  Oh my, the food was so delicious and Alena was in heaven {along with the parental units}.  Yes, she is our fish and sushi lover while Mia Rosie…well,  you know she is a self declared fish hater {yes her words} but loves Miso soup, rice, and vegetable tempura…

We had breakfast at the hotel - which worked great for the adults, but it was not the best solution for our children.  The scrambled eggs, pastries all contained milk - no soy milk so the ladies ended up with a plate of bacon and fruit.  After breakfast we were ready to explore Vancouver and walked to the Skytrain station to take the train downtown.

Let me just say that right there and then I fell in love…yes, you can say that oh my what an amazing city.  The train swiftly took us downtown and we set off on foot to explore.  We walked to Canada Place  checked out the docked cruise ships, got to learn a lot about Canada and both girls got to play on the piano.  Yes, you read that correctly there was a piano there outdoors and ready to be played on.  It is called Keys to the Streets and let's just say that both kids had a great time playing.  Take a look…


From Canada Place we leisure strolled along the Sea Wall watched the planes take off and land in the water, marveled at the yachts and houseboats on our way to Stanley Park. Our destination was the Vancouver Aquarium.

Now let me just tell you that the walk was a really good distance - we took a few breaks, had water on us and got a great snack before heading into the aquarium  And yes,  there were milk free options for the girlies…

Full disclosure, friends.  I am not as NOT usually a great fan of aquariums - really it is just not my thing but holy moly….the Vancouver Aquarium is absolutely mind boggling amazing.  And no, I do not just say that because my children got to participate in a couple of shows.  It really is fantastic.  The layout, the presentations, and let's not forget the 4-D movie theater.  Oh yes…if you go to Vancouver you must visit the aquarium…

Rest assured it was a bus ride back to the train station…after dinner the ladies enjoyed the pool until closing…

The next morning we ventured again downtown and this time we were off to meet my friend Nancy.  I met Nancy who blogs at gotta get baked through SundaySupper; we not only share blogging but Nancy an attorney as well.  It was so wonderful to finally meet her in person;  we all had such a lovely time and - at least I think so - hit it off  as in you know it was not awkward as it sometimes can be when you meet someone for the very first time in person. It was exactly as I imagined…Nancy treated us to an amazing lunch…Thank you so much, my friend :)

After lunch we explored a little more of the city by hanging out at Granville Island before heading back for the ladies nightly swim….

Vancouver we will be back soon….







Sunday, September 7, 2014

Creamy Dairyfree Zucchini Soup for #SundaySupper {#vegan}

Happy Sunday and welcome to the #SundaySupper Squash Fest - today we feature every type of squash imaginable.  Summer squash - winter squash and this fantastic event is hosted by Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva.  Thank you so much for having us today!

Now let's talk about squash; its zucchini in the summer for us {sadly not enough this year} as in zucchini fritters, stuffed zucchini, or added to pasta ~ grilled summer squash and in the fall and winter Acorn, Butternut, Pumpkin…..

In our house we also like soups - yes, any time of year summer or winter we are a "soupy" family and any type of squash is perfect in .  So today I am bringing a Creamy Dairyfree Zucchini Soup to the party.  It is delicious, filling, quick and oh so good.


Creamy Dairyfree Zucchini Soup
  • 1 TB Olive Oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 small carrot, diced
  • 2 tsp salt
  • 2 C diced peeled potatoes
  • 4 C diced zucchini{unpeeled}
  • 2 C water
  • 2 TB Italian parsley, minced
  • 1/4 C Tofutti Sour Cream
  • 1 TB lemon juice {or more to taste}
  • fresh ground pepper & salt to taste
  • 3 sliced sun dried tomatoes for garnish
  1. Gently heat olive oil in a stock pot
  2. When hot add onion, garlic, carrot and salt. Saute until onions turn translucent, and have softened.
  3. Add potatoes, zucchini, parsley, and water.  Give it a good stir, bring it to a low simmer and simmer with lid closed for about 25 minutes or until vegetables are soft. 
  4. Blend soup using an immersion blender {be very careful that you do not burn yourself as the liquid is very hot and will splatter}
  5. Stir in Sour "Cream" of your choosing, add lemon juice as well as salt and pepper to taste
  6. Ladle into soup bowls and top each bowl with sliced sun dried tomatoes.
Enjoy!

Now be sure to check out all the other amazing Squash dishes we bring you today.  From Starters to Cocktails to Soups - Salads - Main Dishes - Sides and desserts we got you covered.  Check it out.


Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Friday, September 5, 2014

Zwetschgenkuchen {Italian Plum Cake} #dairyfree

It's fall ya'll - ha there, I said it!  Wanted to say this for a couple of days now.  Fall to me begins when the girls go back to school and apples, pears, plums have ripened.  We do have both an apple tree {Alena's}as well as a pear tree {Mia Rosie's} and I am currently working my way through all of the delicious fruit.  Our neighbors have an Italian plum tree and have shared the delicious fruit with us.  Yes,  Zwetschgen as I call them or Italian plums as they are better known here are my absolute favorite.  They remind me of my Opa's backyard in Tuttlingen where - in the warmer months - we would sit underneath the Zwetschgenbaum for afternoon Kaffee and Kuchen. Tante Rita baked the most amazing Kuchen; Träuble (red currant), Rhabarber  {rhubarb} and my all time favorite Zwetschenkuchen.  Such sweet treasured memories…but I cannot think of it too long as it makes me a little teary eyed.

In any case, back to plums - so a plum to me is a Zwetschge but not the plum usually sold in the market.  I was so thrilled when - a couple of years back - I finally found Zwetschgen at the market and learned that they are Italian plums…and yes, I jumped for joy when our neighbors asked me if I would like some of those tart little plums.  Oh, yes please….and yesterday I received my first batch of this season delivered by two smiling boys.  "Special delivery" they - the cutest 4 year old and 11 year old boys - called from the front door; "we heard you make cake with these". I then overheard the 11 year old to the 4 year old "oh yes, I am gonna get me some plum cake…"  So today is the day to make Zwetschenkuchen; to my big surprise I realized that this is missing from my blog…{yes how can that be} so here we go - it's so good.

Zwetschgenkuchen

  • 1 stick Earth Balance or other vegan margarine
  • 2/3 C Sugar
  • 1 tsp Vanilla Extract
  • 3 eggs
  • 1-1/2 C plus 2 Tb Flour
  • 2 tsp Baking Powder
  • 1-1-1/2 lb. Italian Plums, pitted 
  • 1 tsp lemon juice
  • 3 TB sugar
  • 1/2 tsp cinnamon
  • 1/3 C sliced almonds, or almond slivers

*** Preheat oven to 355 F ***
  1. Cream margarine with sugar,
  2. Add one egg at a time, then
  3. Add vanilla and lemon juice,
  4. Next combine flour with baking powder,
  5. While continue to mix slowly add the flour
  6. Prepare a springform and pour the dough into the form 
  7. Arrange Italian plums on top of the dough; cut side  up  into the dough 
  8. Mix sugar with cinnamon and sprinkle the mixture over the plums
  9. Sprinkle almonds over the plums
  10. Bake immediately for about 40 - 50 minutes.  The cake is done when a toothpick comes out clean {baking time can differ depending on your oven}

Serve with whipped topping of your choice!  I hope you like the Zwetschenkuchen as much as I do :)

Saturday, August 30, 2014

Orcas Island - camping at Doe Bay {#gocamping} #getoutside #nature #pnw #washington

For years now we have wanted to go up to Doe Bay on Orcas Island.  Well, okay let me rephrase that I have wanted to go to Orcas Island actually ever since I read about Doe Bay.  Yes, I have been dreaming about this place that sounded so magical.  Sitting at a cove right above water it looks absolutely magical plus the resort is complete with a Sauna and hot tubs.  Now, you may not yet know this about me {and Ron} but we love Sauna; and as if not going to Germany would not be already hard enough for me but the thought on missing out on my several weekly trips to the Sauna just added more salt to an already open wound.  So yes,  since this is  was our summer of living outdoors and camping we reserved a walk-in spot at Doe Bay.  How was it?  Oh my - beyond absolutely magnificent; truly a walk in spot but it was basically just us right above the edge of the water.  Sea otters were feasting right by our campsite, the view of the water, the tranquility, the stars…it was such a reward for the seemingly long walk to the site.  Plus have I mentioned the Sauna yet?  Such a magical place - a beautiful big Sauna right behind the sunken hot tubs with views to the bay.  Yes,  we may have spent a couple of hours there every single day…just pure bliss.

Those of us living in the Pacific Northwest surely have all heard about the San Juan Island an archipelago located in the northwest corner of the United States and are part of Washington State.  There are a total of about 400 islands of which 128 or so are named and they lie between the continental coast of Washington and Vancouver Island, British Columbia, Canada.  There is ferry service to four of the islands - San Juan, Lopez, Shaw, and Orcas - from Anacortes, Washington.  The islands are a nature lovers dream…wild life, hiking, sea kayaking…pure bliss; and yes getting there is already part of the fun; I mean who does not like to arrive at their vacation destination by ferry?!
Take a look…


After about an hour on the ferry we arrived at Orcas and drove straight to Doe Bay which is at the other end of the island.  The drive took us through the quaint village of Eastsound as well as through Moran State Park right below Mount Constitution….outdoor heaven, friends. Now can you guess how we spent our days?!  Oh yes,  we hiked…one we went up to Mount Constitution and walked up the last 1.2 Miles on the trail up

An other day we hiked around Mountain Lake

On the rainy day our not so much into hiking Mia Rose went on strike and refused to go on a little hike.  So Alena and I set out on our own on a little hike at Obstruction Pass State Park, yes we did get soaked but were ready for the Sauna and hot tub :)

But what about the kids?  Did they have fun?  YES - I can assure of that, we all made great friends and the kids had lot's and lot's of playtime {as well as s'mores} with their new friends while the adult had lot's of great conversation with our new friends.  Oh, and I almost forgot to mention a few other great things about Doe Bay - not only is it scenic, relaxing but you will also meet the nicest people every plus there are showers, and a guest kitchen with two stoves, two refrigerators plus a dining area.  Perfect for camping on a rainy day…and meeting new friends

All of us caught the same ferry back to the mainland or America as they say on the island when it was time to say good bye….










Sunday, August 17, 2014

Crispy Chicken Legs for #SundaySupper #BacktoSchool {#dairyfree}

Time flies and we are still enjoying the rest of our summer…but you know what will happen next.  Right?!  It is back to reality - school is back in session, we all go back to our usual busy work days and activities.  This is the time when many of us look for recipes that are quick, delicious, and come together in a snap.  So without any further ado welcome to this week's #SundaySupper Back to School event bringing us over 40 different easy recipes.  The event is hosted by the lovely Tammi of Momma's Meals and Gwen of Simply Healthy Family; be sure to visit them.  Thank you for having us.

In our house an easy dinner means it is something that does not need a lot of preparation and can just be popped into the oven.  Chicken-legs fit that bill perfectly.  They are delicious, versatile, the entire family loves them, plus often there may be leftovers that can be turned into dinner the next day, or lunch.    This is why I bring Crispy Chicken Legs to the table today.  Juicy, yet crispy and on the table in less than 45 minutes.  First off, let me apologize for the bad picture…yes, it is not one of my best but please believe me that these chicken legs are absolutely delicious….

Crispy Chicken Legs  - {serves 4 with leftovers}
  • 6 skin on, bone in chicken legs {the entire leg - thigh and drumstick}
  • 1 tsp salt
  • 1/2 - 1 tsp of pepper
  • 1/4 Dijon Mustard
  • 2 - 3 C Panko bread crumbs
  • 2 TB of Poultry Seasoning Herb Blend {I use Spice Hunter}
  • 2 garlic cloves crushed
 *** Preheat the oven to 425F ***
  1. Prepare one or two large shallow baking dishes
  2. Combine Panko crumbs with the herb seasoning and place into a shallow large plate
  3. Sprinkle salt and pepper over chicken legs; lightly rub it into the meat
  4. Generally divide the mustard among the chicken and rub it onto the meat
  5. Roll the chicken  in the Panko herb mixture and thoroughly bread the chicken.
  6. Place the breaded chicken into the baking dishes and place in oven
  7. Bake for app. 45 - 50 minutes until juices run clear
  8. Serve with rice and a large side salad.
Enjoy!

Are you now ready to check out all the other amazing recipes?! Be sure to check out all these other amazing recipes…
Back to School Beginnings
Back to School Lunches and Simple Suppers
Back to School Sips
Back to School Super Snacks
Back to School Sweets and Treats

ShareThis