The other night I was making chili, a less spicy version of Allison’s chili, and I wanted to make cornbread to go with it. I usually go the easy way and use a mix. But I didn’t have one.
I started looking for a simple cornbread recipe to make and came across a recipe posted at peasandcrayons.com. Looked simple enough and I had all the ingredients. I also like to put it in a muffin pan. If you have extra you can wrap them individually and put them in the freezer for the next time you make chili.
The other day, I stopped by the grocery store for a few items…and ended up coming out with an entire cart. They were having amazing sales on items we use often, so no regrets! This actually happens more often than not, causing my boyfriend to shake his head and laugh. What can I say? I love grocery shopping, especially when I get good deals.
He certainly doesn’t complain when I have enough money left over in our weekly budget to buy an extra video game for his new PS4.
Anyway, one item that was on sale was salmon. This is a fish I don’t typically use – we prefer white fish in most cases. But I found a great baked salmon recipe on Pinterest from In Sock Monkey Slippers. I added my own little twist, and the result? It was a hit! I’ll definitely be adding this recipe into my regular stable.
Can you believe that tomorrow is Labor Day already? Doesn’t it feel like we were just dusting off the grill for the first burger of the summer last week? Last month’s meal plan included a ton of grill-friendly recipes. This month, we’re going back to school, so I’m focusing on meals that make great left-overs the next day. Why pack a boring sandwich if you yummy leftovers in the fridge, just waiting to be eaten?
Hope you enjoy this month’s recipes! Remember to sign up for our mailing list (on the sidebar) if you want a reminder when our monthly meal plan is published every month.
I’m in denial about the end of summer. I know that most people in the US consider Labor Day to be the unofficial start of fall, but since I live in Southern Virginia where the whether tends to stay warmer longer, I say that it is still summer until October 1. At least.
At least the end of summer marks the start of football season!
Anyway, Labor Day will be here in just a few days, so I wanted to do a quick recipe round-up of some of our favorite dishes for saying goodbye to summer with your friends and family. Without further ado, here are some awesome Labor Day recipes:
Summer is here (well, for a few more weeks at least!). Lots of fresh fruits and vegetables are available from the gardens. What do you do with it all if you have your own garden? My mom is supplying me with tomatoes, cucumbers, corn, green beans and zucchinis. We freeze some of the fresh veggies, but we’re always on the lookout for recipes to use them before freezing.
What do I do with all the zucchinis? I’m not much for fried zucchini. I have a basic zucchini bread recipe (boring). So I look for dessert recipes to use the zucchini up, like the fudgy brownie recipe we recently posted or these zucchini cookies.
I found a chocolate zucchini bread recipe. I tried it and it was great – nice chocolate flavor. It’s great to make extra and freeze it for later. I made the smaller 2″ x 4″ loaves.
Makes a great gift. Make a variety of breads to give at Christmas in the small size. The Blueberry Lemon Bread, Pumpkin Bread, and Tropical Banana Bread can all be made in the small size and given as gifts.
You can also shred the extra zucchini and freeze in recipe size containers. After the shredded zucchini is thawed squeeze out the excess liquid before adding it to your recipe.
A great chocolatey twist to traditional zucchini bread!
I love a warm scone and tall glass of iced coffee in the morning. And trust me, I don’t love much in the morning. Until about an hour after I wake up, I speak more in growls and grunts than actual sentences, unlike my boyfriend and mother who both have the annoying gene that causes them to pop out of bed fully awake and ready to attack the day.
Hat tip to Marla at Family Fresh Cooking for the original recipe. Her version is vegan, so check it out if you’re interested, or simply substitute coconut milk for regular milk in the recipe below. Her recipe also called for some ingredients I didn’t have myself, so I improvised! The result: Yum…though I have to admit, nothing tops my apple pear scone recipe.
Also – it’s International Scone Week! Yum, look at all these awesome scone recipes rounded up on Fig Jam and Lime Cordial.
I love the banana flavor in these, because it isn’t too in-your-face. There’s just a little hint in the background that really brings these scones together. Yum! Here’s the printable recipe:
Okay, I’ll admit it. I originally pinned this recipe from Thyme for Cooking for stuffed zucchini because it looked pretty. But after I made it – YUM! This is definitely a winning recipe. The really great thing about this recipe is that you can customize it to your family’s tastes. Add some pepperonis and you have more of a pizza flavor. Some ricotta cheese on top would be delicious too, giving it more of a lasagna taste. You could try it with chicken instead of beef or leave out the meat completely for a hearty vegetarian meal. The original recipe uses quinoa instead of couscous, which would be delicious too.
Oh, and yeah…they look really pretty!
I made about two boats per person in this case, but it really depends on the size of your squash. Instead of summer squash, you could also use zucchini. (That is, if you haven’t used all you zucchini to make these fudgy zucchini brownies.) Depending on the size of your boats, you might need to make more or less of the filling – just adjust the ingredients a bit if necessary, and don’t worry if you make too much – the filling is good on its own too!
Mmmmm…take a bite! Here’s the printable recipe.
Gooey, fudgy brownies are the best. The. Best. I don’t mean to offend those of you who like more cake-style brownies, but you’re wrong.
This recipe is not only fudgy, but includes zucchini, which means it counts as a vegetable side dish. At least, that’s what I’m telling myself to avoid the all-too-appropriate fact that fudgy rhymes with pudgy.
On the plus side, I got new running shoes! So I’m allow to have another brownie, right?
We’re back again for another monthly meal plan to help you figure out what’s for dinner! This month, I’m featuring lots of recipes that are excellent on the grill. Time to get some quality grillin’ time in before summer comes to an end! (Don’t have a grill? Almost all of these recipes can be made on your stove top or in the oven instead.)
Without further ado, our recommendations for August:
Do you have a garden that is producing more vegetables than you can use at the moment? If you extra space in your freezer start freezing the vegetables. I pinned a site that offers hands on pictures and instructions. It also has instructions for freezing fruits and also for canning fruits and vegetables too. Take some time to check it out!
My mom, Lena, has a big garden and always has extra vegetables. Today she gave me an entire ice cream bucket full of green beans. I decided to freeze them. It had been awhile since I had frozen green beans so I looked on the site linked above to see how long to blanch them.
First start out by washing the beans. Next snap off the ends. Get the kids involved! They don’t need a knife to do this job. Once the ends are snapped, cut the beans into 1 1/2 – 2 inch pieces.
Now you are ready to blanch them. Fill a big pot (or use a blancher if you have one) just a little over halfway with water and bring to a boil.
Once the water is boiling pour in your green beans. Bring them to a boil and cook 3 minutes. Remove from the water and cool.
My husband bought me a vacuum sealer for my birthday so that’s what I used to pack them. (They’re on sale right now on Amazon – it’s a great deal.) If you don’t have a vacuum sealer get some freezer bags and put in the amount of beans your family usually eats. Put in the freezer in a single layer. Once they are frozen they can be stacked on top of each other.
It’s great to go to the freezer and get out vegetables that you froze yourself. And you saved a trip to the store and some money too!
Who else here freezes their veggies? What are your best tips and tricks?