Feast on Friday: French Onion Soup (Oh, the French!) in a Crock-Pot

The secret to making great French Onion Soup is to go to France. In lieu of that great joy (isn't lieu French?) - in lieu (not luau, that's a Pineapple version of onion soup) - in lieu of going to visit the Arlens in South France, put this simple and delicious soup together this weekend and yes, I'll take a Merci Beaucoup! Tammy in France - perhaps make French Onion Soup while gazing at this photo. Wear a bib--each can produce drooling. The other secret is to cook the onions long and low. Who has time for that? Not moi! (I'm on a roll - a French roll.) I've made French Onion Soup once before, but it didn't have that liquory-smooth-and-sweet taste from cooking the onions long enough, that I can only imagine you get in France. So I didn't have high hopes for this one BUT, oh so wrong. I highly recommend you double or triple it and share. (Weird tip: if your eyes water while slicing onions, put a piece of bread in your mouth. It works. Toss bread when finished unless you like onion bread.) So easy to share soup at your table. Not so easy to carry […]

Feast on Friday: Chicken Pot Pie with Biscuits

Nothing says comfort food better than Chicken Pot Pie with Biscuits. I've made it with homemade biscuits, but had some Pillsbury Crescents on hand, and it went down smooth and easy. Here's the basic recipe but I added mushrooms and frozen vegetables since I was out of fresh carrots. It's a great one-pot meal to encourage green-eating. I used the white sauce recipe, but I'm told some recipes call for cream of mushroom soup. You can make that homemade, as well. Print Chicken Pot Pie with Biscuits Author: Sue Donaldson and All Recipes Recipe type: Dinner Cuisine: American as Pillsbury and Gold Medal Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: 4-5   This recipe deserves a gold medal. Great use of leftover chicken or rotisserie chicken. (Costco, anyone?) Ingredients ¼ cup butter 1 small onion, chopped 3 celery ribs, chopped 3 carrots, chopped ⅔ cup frozen peas (I used mixed veggies plus fresh mushrooms-yum!) 3 tablespoons chopped fresh parsley ¼ teaspoon dried thyme ¼ cup all-purpose flour 2 cups lower-sodium chicken broth ⅔ cup half-and-half cream salt and ground black pepper to taste (I added some garlic powder and garlic salt to taste) 3 cups cooked chicken, cut into […]

Feast on Friday: Hale, Hale the Kale is Here - With Apples and Cheddar

I love a guest who brings guests. Forty-five minutes before Sheila and Tony were to arrive, I got a text: Hi, Sue - Can we bring a guest? He's from Spain. What would you say? Yes. Of course. Besides.... Bethany had just returned from Spain and she could chat a bit in case he was homesick. Sheila was a new friend and what else do you say to a new friend? Sheila brought three kinds of ice cream. Guests who bring guests reminds me of a substantial salad: Kale, With Apples and Cheddar. Such unexpected but welcome guests: Apples and Cheddar! Kale--well-messaged kale. Well-oiled and well-garlic'd kale --is good, great even. But Kale that brings guests: Apples and Cheddar? Well, that's worth a night in, with or without company! Print Feast on Friday: Hale, Hale the Kale is Here - With Apples and Cheddar Author: Martha Shulman Recipe type: Dinner/Lunch Cuisine: Green Cuisine Prep time:  10 mins Total time:  10 mins Serves: 4-6   So simple and a good reason to grow a lemon tree in your back yard. Or kale. Or apples! I wouldn't go so far as a cow. Ingredients 4 cups finely chopped curly kale, washed and rinsed 2 T. coarsely […]

Feast on Friday: Smoked Sausage One Pot Casserole

Smoked Sausage One Pot Casserole was orginally called: Gone-All-Day (From Your Kitchen) Casserole from the original Grace Church Cookbook. I must do a series on church cookbooks. Send me your favorite recipe from a church cookbook and I'll send you something. Not sure what, but I'll think about it while this one-pot stew makes it way to our table. I like to serve it with crusty French bread and butter, and I suggest pasta bowls to catch the juices. You don't have to be gone all day as in working fulltime-plus-soccer-and-the-PTA-type of gone all day to need a easy and hearty meal when you finally walk into your door. No. You just may need to be gone from your kitchen and restore your soul and mind in another part of the house or yard, if not snowing. I imagine some soul restoring could come from time in the yard and snow. But I can only imagine. My sister doesn't need to imagine though she may need this recipe. Brookfield, Illinois. Bless her.   This go-to crock pot recipe will be your go-to even on a sunny day on the coast of California. (I'll make sure Lori doesn't read today's post.) Print […]

Feast on Friday: French Style Rice--A Decadent Side Dish

Friday's Feast, French Style Rice is worth the calories and decadence. And a simple switch up from the usual side dish of Rice-a-Roni or steamed white rice. Why French? The butter, of course. And since four new college kids were coming for dinner, I doubled it...two cubes of butter. Happy campers. All adorable. And they loved Holli-dog.   French Style Rice is similar to a risotto, but simple like boiled or baked rice - no stirring involved. Here you go. Stock up on butter if expecting company. (You are expecting company, right?) Print French Style Rice--A Decadent Sidedish Author: Sharleen Alvarado--Whittier Hills Church Cookbook Recipe type: Dinner Cuisine: French, of course Prep time:  5 mins Cook time:  45 mins Total time:  50 mins Serves: 4-5   I used my dutch oven in case I wanted to bake instead of cooking on top of the stove. Either works a treat. Easy to double. I used fresh mushrooms because they taste better. I used mushrooms because my children weren't home. I've made it without. Ingredients 1 cube butter, melted 1 clove garlic, diced 1 medium onion, chopped 1 t. parsley 1 c. raw rice 1 can consomme (I used 10½ oz of beef bouillon) ⅓ c. water […]

Feast on Friday: Christmas Brunch Casserole --It's Good to Be Queen

It's good to be Queen, especially on Christmas. Make this Christmas Brunch Casserole this week and pop it in the freezer. Pull it out Christmas morning along with your pull-apart from Costco and you WILL be Queen. At least you won't be frazzled. Equally important. I'm not sure what makes this Christmas--I make it year-round. It's always a hit and so, so easy. It only take four eggs for a 9x13!   If you actually follow the recipe (a personal challenge for me) and use Italian frozen vegetables, you may get the Christmas colors that make it a Christmasy casserole. I use what I have, often, and I'm grateful it always tastes good! If you have a gluten free guest, try the gluten free stuffing from Williams-Sonoma instead of croutons - or sliced, roasted potatoes. Print Christmas Brunch Casserole Author: Sue Donaldson Recipe type: Brunch Cuisine: American Prep time:  10 mins Cook time:  50 mins Total time:  1 hour Serves: 6-8   I often use fresh steamed veggies instead of frozen-- like green beans, onions and sweet, red pepper - those are Christmas colors! I cooked it a whole hour since the frozen veggies made it a little liquidy. Cover with foil if it […]

Feast on Friday: Creamy Gnocchi Chicken Soup - Adapted from Olive Garden

I learned this evening that one doesn't have to know how to pronounce gnocchi to add it to a great soup and enjoy every bite. Creamy Gnocchi Chicken Soup is comfort food that's easy to put together. I invited my neighbor to join us and since the chicken was already cooked, I pulled it together under an hour--easily. Try this - you will love it! I was very brave, nonetheless: my neighbor is Italian and she heartily approved -- and told me how to pronounce it. I added some chopped fresh cauliflower to make sure I had enough soup to go around. You do know Bethany's home and we have two Chinese high school kids living with us? There was plenty, but I glad I added the extras. I would add the cauliflower again, especially if I don't have enough shredded carrots, which I didn't. I also doubled the fresh spinach and added extra chicken broth. Here you go--from All Recipes but introduced to me from my friend and fellow blogger, Crystal Twaddel--and adapted by me: Print Feast on Friday: Creamy Gnocchi Soup - Adapted from Olive Garden Author: All Recipes and me Recipe type: Dinner Cuisine: Italian/American Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 6 […]

Feast on Friday: Seven is the Perfect Number and the Seven - Layer Bars Are The Perfect Bar Cookie!

What's not to like about the Seven - Layer Bar Cookie? They are perfect--for so many reasons: quick to prepare, delicious to savor, and serve a lot all at once. I know. I served these to a lot of friends Tuesday evening and I'm still eating them. The downside? Dangerously delicious when too many are leftover on the counter. Even the snuggest Tupperware lids can't keep me away from "just one more little bite." I really should have given them ALL to Davia (I did give her FOUR for lunch the next day. She's gluten-free and I like it when I can bless her with a yummy dessert.) Ultimate PLUS feature: the fluffy coconut topping makes it looks so wintry even though San Luis hasn't seen snow since the snow flurries of December 15, 1988. Flurries don't stick, but they do cause a lot of excitement around here. I don't think I noticed since I had just birthed our firstborn and snow flurries were nothing compared to Bonnie Sue's arrival. She still causes more than her share of excitement when she visits, and I'm a little sad when she takes off. Life and kids are like that, and I wish I could talk to […]

Feast on Friday: The Best Sausage Cornbread Dressing

I came across The Best Sausage Cornbread Dressing and was determined to try it--before Thanksgiving! There was this little Mom-voice in my head all the time I was making it: "I never liked cornbread dressing!" You know how that little (or big) Mom-voice can interrupt a quiet afternoon in the kitchen, right? I ignored it. Mom loved spicy sausage. This calls for spicy sausage. MOM, You would've loved this Cornbread Dressing! I'll make it in Glory if allowed. Glory, glory - now you can, too and you won't need to wait. I practiced on a New Mama Meal - making half in a casserole and half divided in these ADORABLE Fall Baking Wrappers. (Get them on sale after Halloween. I did.) Here you go. Print Feast on Friday: The Best Sausage Cornbread Dressing Author: Leslie@Lamberts Lately Recipe type: Dinner Cuisine: American as Pilgrims Who Like Spicy Prep time:  20 mins Cook time:  50 mins Total time:  1 hour 10 mins Serves: 16-20   This makes tons! Do you really need two 9x13's? just asking...I hope you do. Ingredients 2 boxes Jiffy cornbread mix, prepared and cooked 7 slices dried white bread, crumbled 1 sleeve saltines, crushed 16 oz. HOT sausage (there is is, MOM!!) […]

Feast on Friday: Mom's Homemade Chili with Beans

My Man-in-Plaid is a chili man and this one-pot recipe: Mom's Homemade Chili with Beans (oh, and he's a beans man, too)--this one-pot chili is simple and hit the spot! I am wondering whose Mom is this Mom - but I'm certain she was a crowd-pleaser. I browned the meat a few days before and froze so it was easy to put together and impress anyone who might want to be. I threw in some chopped cauliflower to be cool (and to impress.)   Print Mom's Homemade Chili with Beans Author: and me Recipe type: Dinner Cuisine: Texan?? Probably not spicy enough for Texas Prep time:  10 mins Cook time:  45 mins Total time:  55 mins Serves: 4-6   I've made this with hamburger, ground pork and ground turkey. All yummy! Ingredients 1 lb. ground beef 4 T. chili powder (try a bit at a time to taste!) 2 t. salt 1 t. sugar 1 large chopped onion 1 green pepper, chopped 2 15 oz. cans of tomatoes 1 c. water 2 T. oil 2 T. flour 2 15 oz. cans of pinto, chili, kidney or black beans (save drained liquid) Instructions Brown meat Add chili powder, salt, sugar, onion, green pepper, tomatoes, […]

Feast on Friday: Butterscotch Pumpkin Cake with Caramel Sauce

Good morning! Today you get to try this simple and moist Fall recipe: Butterscotch Pumpkin Cake with Caramel Sauce--which could become a new dessert favorite! I've made it in two medium loaf pans or a bundt, and both work well. This is especially delicious with homemade caramel sauce served on the side. Someone said that braces make me look younger so I'm smiling more and more. (While eating more and more cake.) Print Butterscotch Pumpkin Cake with Caramel Sauce Author: Davia Rusco Recipe type: Dessert/Coffee/Tea or Thee? Cuisine: American as the Mayflower Prep time:  15 mins Cook time:  50 mins Total time:  1 hour 5 mins Serves: 10   This cake freezes beautifully if you want to make some tiny loaves in advance for teacher or friend gifts. Ingredients 1⅔ cups butterscotch flavored morsels (divided) 2 cups flour 1¾ cup sugar 1 T. baking powder 1 t. salt 1½ t. cinnamon ½ t. nutmeg 1 cup pumpkin puree ½ cup oil 3 large eggs 1 t. vanilla extract Powdered sugar ⅓ cup evaporated milk Instructions Heat oven 350 degrees Microwave 1 cup butterscotch morsels in small bowl on medium high power for 1 minute. Microwave at additional 10-20 second intervals, stirring until smooth Combine flour, sugar, […]

Feast on Friday: Pumpkin Crunch Cake

Wishing for some pumpkin this Fall but not enough time to make a pie? You'll love Pumpkin Crunch Cake! I bought pecans at Costco last week with this night in mind. Sighing with the deliciousness of it all. A true Fall Fragrance Home Infuser (and much tastier!) This is an old faithful recipe my mom used to make--that's how I know it's old. Rich and decadent and oh, so easy, and perfect for a rainy night in October. (That would be tonight - Praise God for rain!) And perfect with vanilla ice cream. (It's not a cold rain.) Start with a yellow or white or spice cake mix. That spells easy right there. Here you go: Print Feast on Friday: Pumpkin Crunch Cake Author: Sue Donaldson Recipe type: Dessert Cuisine: American as the Mayflower Prep time:  5 mins Cook time:  50 mins Total time:  55 mins Serves: 8-10   I might eat for breakfast as well. It has butter and eggs. Good enough for me. Ingredients 1 16 oz can pumpkin 1 12- oz evaporated milk ⅔ cup brown sugar 3 eggs 4 t. pumpkin pie spice 1 package yellow cake mix ½ c. walnuts or almonds ½ c. pecans 1 c. melted butter Instructions […]

Feast on Friday: Pesto Chicken Pasta

Carol brings homemade pesto when she comes for coffee. I invite her as often as possible--you would, too. And she doesn't mind being put to work. Last time she mentioned, "I love how you tell me what to do to help out." Really. Someone who loves that I tell them what to do. I need to hold onto this friend Carol. She cut up the coffee cake. She asked all the busy young moms how they liked their coffee. She poured and stirred and served. And brought me homemade pesto. Hospitality tip: sometimes a guest feels more at home if you put 'em to work. I got that idea from watching my mom. She would say, "But I needed the help!" I would say the same. Carol in the middle. I did let her sit down for a little bit. Her gift goes on--here's today's Feast on Friday: Pesto Pasta Chicken. Bon Appetit and may you all get a friend like Carol! Print Feast on Friday: Pesto Pasta Chicken Author: Katie Collins Recipe type: Dinner Cuisine: Italian Prep time:  20 mins Cook time:  10 mins Total time:  30 mins Serves: 4-5   If you have leftover chicken, bag and freeze two-three cups so you […]

Feast on Friday: Italian Cream Cake

Italian Cream Cake deliciousness is now yours for taking and making (and baking.) Not as hard as it sounds. I know this. I'm a simple cook and I made it. And ate it. Sigh. My nieces Cambria and Allison both used this recipe for their weddings. Anne made several of these lovelies for Allison and Vernon's 10th year anniversary and his memorial service. I made it for a less-august occasion: Bethany's Screamo Party. In a less-august shape: 9x13 pan. When she took it to the party, the twenty-somethings didn't care about the shape.   A hit, whenever. Try it out. Print Italian Cream Cake Author: Anne Moore Recipe type: Dessert Cuisine: italian, of course (see title) Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 8-10   The only tricky part is separating the eggs and whipping up whites separately. If I can do it, so can you. Ingredients 1 stick of butter, softened ½ c. shortening 2 c. sugar 5 eggs, separated (now don't panic) 2 c. flour 1 t. baking soda 1 c. buttermilk 3½ oz. coconut 1 c. chopped pecans (I only had slivered almonds on hand) Frosting: 8 oz. cream cheese ½ stick butter 1 box […]

Feast on Fridays: Southwest Chicken Salad

Not sure where you live, but it’s hot on the Cenral Coast and that means Main Dish Salads are still in order. My sister, Lori a Lutheran pastor's wife outside Chicago, hosted fourteen last Sunday night. This Southwest Chicken Salad hit the spot and filled the bill and everyone else there not named Bill. I wanted to know how it went. Her report--in her own words: It was great. I ended up making it a salad bar, since I wasn't sure how many and didn't want soggy salad leftovers. I just had the greens torn in a bowl, separate cheese, chicken, tomatoes, and then had my amazing Tex Mex black bean corn salad (it has the peppers, lime juice, cilantro, red onion all mixed in.) I just had Spanish rice in microwave and some watermelon. Chips, salsa, queso, guac were appetizers. Everyone loved it all. Choc chip bars and brownies. I'll save your sopa fideo for another day. We had about fourteen, including a new young couple that graduated a couple years ago but hadn't yet found a home church. Now they have. Yay. After lunch there was good meaty conversation in the living room with Leo, hashing through ISSUES. I DO […]

Feast on Friday: Homemade Corn Dogs--Farewell to Summer and Country Fairs

We bid farewell to summer and country fairs today with a crowd pleaser: Homemade Corn Dogs. Not the healthiest fare but what fair cares about health. At least it's not deep-fried Snickers on a stick. My new friend, Jennifer Moye over at said her boys' favorite recipe is corn dogs. I didn't know there was a recipe for corn dogs other than: get a fair ticket and buy a corn dog. But Debbie saved the day with this fun and easy fair throwback: Homemade Corn Dogs. You can feel like you're at the fair all year-long. Jennifer was kind enough to interview me over at her site yesterday--thanks, Jennifer. Wish I could send a batch to your family! Print Feast on Friday: Homemade Corn Dogs--Farewell to Summer and Country Fairs Author: Debbi Weeks Recipe type: Lunch or Dinner Cuisine: American as Iowa Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 5-6   I used bratwurst for an adult version and because that's what I had in the freezer! Ingredients ⅔ cup sugar 1 cup cornmeal 1 cup flour 2 t. baking powder ½ t. baking soda ½ t. salt 2 eggs 1 cup buttermilk or soured milk ½ cup butter, […]

Feast on Friday: Summer Tomato Salad--Plated Color

Karen shared this Summer Tomato Salad recipe with me when I needed inspiration for an abundance of tomatoes. It's pretty, besides. Especially on white plates. I didn't know color mattered--I'm more into taste--but Anne bought white and black plates, so I did, too. (What would I do without my sisters-in-law?)   Partial to red and green and yellow, I've bought many printed tablecloths (partial to tablecloths.) I decided that white dishes looked much better against all that print. I put white dishes on the Mom Christmas Wish List and got a set for eight from World Market. (Good children who take their Dad Christmas shopping for Mom. Good husband who listens well.) No regrets. Here's a starter set version on Amazon. Not a bad price point and you get enough to see if you want more. Highly recommend. Back to Tomato Salad. It's great with cucumbers, too. Compliments of Neighbor Jen, Garden Guru. (Don't you all wish you lived next door to Neighbor Jen, GG?) Here you go: Print Summer Tomato Salad--Plated Color Author: Karen Moore a'la Jan Bentley (Now there's a blast from the past!) Recipe type: Dinner/Lunch Cuisine: American Prep time:  5 mins Cook time:  2 hours Total time:  2 hours 5 mins […]

Feast on Friday: Zucchini Breakfast Casserole (Make Ahead)

With summer comes the tomato, nectarine, zucchini abundance in your garden or another's. I didn't throw the nectarines in the egg dish, but the nectarine cobbler went well with this new Make Ahead Zucchini Breakfast Casserole. I hosted our wonderful Spanish friends this week, and I knew they love ham, so I threw some in for good measure. I received the Madrid Seal of Approval--an empty plate. Lovely Pilar.   Print Zucchini Breakfast Casserole (Make Ahead) Author: Recipe type: Breakfast/Brunch Cuisine: American as a zucchini garden Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 6-8   The best part? I made it the afternoon before the Spaniards arrived. I could concentrate on them an on dinner. I made the cobbler the next morning to go with. Delish, as Dad used to say. Dad would've loved the Spaniards. Mom, too. Ingredients 6-8 eggs 1 cup ricotta cheese (about 245 g)--I used 2 c. of cottage cheese 1 cup freshly grated Parmesan cheese (130 g) ¼ teaspoon Tabasco sauce or other hot chili sauce 1 teaspoon salt ¼ teaspoon freshly ground black pepper 3 cups grated zucchini (from 2-3 fresh zucchinis, about 390 g) 1½ cups chopped plum tomatoes (from 4-5 fresh […]

Feast on Friday: Eggplant Parmesan a'la Scalini's Italian Restaurant

Eggplant Parmesan is not my go-to company dinner. But I wanted to stretch myself and I do like the color purple. My darling niece, Emily recommended this recipe on our Welcome Heart Party FB Group, and even though she's much more confidant in the kitchen than I am (and much younger,) there's always room to grow--right? Right. Here you go and here I go to slice and salt and press my lovely purple eggplants. Be back in an hour. Print Eggplant Parmesan a'la Scalini's Italian Restaurant Author: Scalini's Recipe type: Dinner Cuisine: Italian Prep time:  1 hour 30 mins Cook time:  45 mins Total time:  2 hours 15 mins Serves: 6-8   Give yourself some time to make this dish, i.e., plan ahead. The eggplant sits pressed in salt for a whole hour. You could make homemade sauce (or not),take a nap, read a book, walk the day, do presses of some sort, and then come back for the easy finish. Ingredients 3 medium eggplants 1 cup flour 6 eggs, beaten 4 cups Italian bread crumbs 8 cups marinara sauce ½ cup Romano cheese ½ cup Parmesan cheese ½ lbs Mozarella 2 cups Ricotta Sauce: 2 t. chopped garlic 3 T. olive oil 8 c. chopped […]

Feast on Friday: One Pot Skillet Chicken Caesar Kale Salad

Wow and yum. My new favorite: One Pot Skillet Chicken Caesar Kale Salad. You are in for a treat today and it fulfills my wiser and older sister's dictum: Put something green on every plate. I mostly agree, Lynnel, though braces make it more of a challenge. Today's recipe was worth the challenge. That's what water-pik's are for. Of course, I cut the kernels off the corn after the photo shoot. I love a good Caesar salad and with a bit of chicken browned in my RockCrock, we all enjoyed a new company entrée. Gaby from Brazil and Alicia from Spain were my company and gave it a thumbs up. Garden whiz, Jen had left a bag of fresh picked kale on my doorstep along with a couple fresh cucumbers and I was set.   I also love a one-pot dinner, and this one fit the bill. The RockCrock goes on the stove, in the oven, in the microwave and in the dishwasher. AMAZING. First I browned the chicken, then sautéed the kale and voila! Delish. You're not in the kitchen long enough to get hot. Let me know what you think. We love Brianna's dressings and I had just enough to add to the […]

1 Comment

  • Reply Susan September 20, 2013 at 1:54 pm

    Cornbread-Chili Casserole
    1 Tbsp oil
    1 medium onion, chopped
    1 ½ lbs. ground turkey or beef
    1/2 – 1 pkg of Trader Joes Taco seasoning
    1 cup shredded cheese
    1 can chopped tomatoes (drained)
    1 ½ cups Trader Joes roasted corn
    1 can roasted green chilies (drained)
    Salt and pepper
    1 pkg. Cornbread Mix or a homemade recipe
    Saute’ onion in oil until soft. Add meat and TJ seasoning. Cook until no longer pink. Discard fat. Stir in tomatoes, corn, chilies and cheese. Spoon into an 8×11 inch casserole dish. Smooth cornbread over meat mixture and bake at 375 degrees for 45 minutes or until cornbread is done. Cool for 10 minutes before serving…….delicious!!!

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