Roundup – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

15+ Farmers Market Recipes for September celebrate in season produce

Chris — Thu, 07 Sep 2023 10:00:00 +0000

September is here! That means back to school, back to crazy schedules, and back to trying to figure out what is quick, easy, and healthy to make your family for dinner. For me, that starts with 15+ Farmers Market Recipes for September.

September is the start of the fall growing season in my region. Fall and winter have hearty squash, root vegetables, and winter greens. If that doesn’t scream comfort food, then I don’t know what does. I have a list of 32 produce items that are in season starting in September. There’s plenty of inspiration to cook seasonally and locally from that list.

Root vegetables like radishes, onions, and carrots start making their way to the farmer’s markets. Radishes are not just for salads. Try making some pickles or roasting them for a delicious side dish. Onions are great in salads. They are delicious cooked as the star of the dish, too. Carrots are delicious in salads and cooked. They’re also great in sweet and savory recipes alike!

Black Radish Pickles have a sweet and spicy kick from the brine and delicious heat from the radishes. They capture the flavor of black radishes perfect for the summer season.

Caramelized Onion and Pear Tart is a perfect finger food! Sweet, caramelized onions, pears, and truffle goat cheese come together in puff pastry for a delicious appetizer.

Crustless Zucchini and Cheese Pie has 2 kinds of cheese and bakes up in no time. This recipe celebrates fresh summer zucchini and makes a great appetizer or light lunch.

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh. Creamy, salty, sweet, crunchy, and delicious, it’s a simple yet elegant appetizer.

No one should have to chew their cocktails. Cranberry Margaritas combines cranberry and lime juice. Initially a holiday recipe gone wrong, this recipe gets a revamp making it perfect.

Carrot Cake Muffins are light on calories, but still moist and delicious. They’re packed with rum soaked raisins, freshly ground spices, and sweet carrots. Perfect for a brunch or family gathering.

Raspberry Danish Pinwheels come together in minutes and taste simply delicious! The delicious puff pastry, fresh raspberries, and cream cheese filling makes these irresistible.

I never thought of produce like mushrooms having a growing season, but it makes sense when you think about it. They like damp cool environments like we have in fall and spring. I also don’t think of leafy greens to be a fall or winter crop, but greens like kale and chard are best in fall, winter, and spring months.

Using spaghetti squash as the crust makes a delicious and low-carb Spinach and Mushroom Quiche with Spaghetti Squash Crust. The texture and flavor of the squash enhances the spinach and mushroom flavors in this meal.

Sweet and tangy bacon dressing is drizzled over sweet pears, spinach, and sliced shallots. Top Wilted Pear and Shallot Salad with chopped pecans and sliced hard-boiled eggs for a hearty and delicious salad.

I swapped out cabbage and tried fresh and delicious kohlrabi. Carrot Kohlrabi Coleslaw is super crunchy, has great flavor, and is the perfect twist on a southern classic picnic dish.

Collard greens get a makeover with these Creamed Collard Greens. They come together quickly and taste rich and delicious! It’s a great way to get your family to eat their greens!

Roasting radishes changes their flavor completely! If you haven’t roasted radishes, then try these Dill Roasted Radishes for a different side dish.

With just five ingredients and a little time, Sweet and Sour Cabbage is simple to make but completely addictive!

Apples, along with a handful of other produce, are available 12 months of the year. These items are either great in cold storage, like apples and citrus, or can be shipped locally from other areas of North America like bananas, avocados, and mangoes. I like to add apples to my savory dishes like these burgers.

Boneless, skinless chicken breasts are ground up with bratwurst spices and Granny Smith apples to make a homemade Chicken Apple Brat Burgers. They’re easy to make and packed with flavor!

Korean BBQ Beef Stir Fry with Cabbage is packed with sweet and spicy Korean barbecue flavor, crispy vegetables, and delicious rice noodles. It’s gluten free and totally delicious.

Winter squash is a welcomed change from the summer squash and zucchini. If you grow zucchini you’ll welcome the change because they’re very fertile plants. I like butternut squash for it’s sweet flavor. But I also like the spaghetti squash for it’s fun versatility.

Chicken Parm Stuffed Spaghetti Squash is a light but hearty dinner. It’s light because it’s made with chicken breast and squash, but hearty because they are both very filling!

Irish Apple Cake is more quick bread than cake, but it’s irresistible none the less. The apples floating in the slightly sweet cake is perfectly fall and perfectly comforting.

Key Lime Shortbread Cookies are buttery, light, and have a hint of key lime flavor. This dough is simple and quick to whip up in a food processor so you can make these cookies any time you want!

More Farmers Market Recipes for September:

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20+ Farmers Market Recipes for August

Chris — Wed, 09 Aug 2023 10:00:00 +0000

As summer heats up, more produce is in season. From berries and stone fruits to tomatoes and eggplants, here are 20+ Farmers Market Recipes for August to beat the heat this summer.

It is the dog days of summer here! That means the hottest days of the year. This phrase goes back to Roman times and referred to the days of the “dog star” which eventually became dog days. I’ve tried to keep the oven off for the most part with this round up of recipes but there’s something about bananas that requires banana bread!

Refreshing cocktails and dips start of this August recipe round up of farmer’s market recipes. It’s a great way to start of any backyard party. Or just a great way to relax after a hard day at work. For me, it’s a hot commute home that ends with walking the dogs in shifts. Meaning I walk them separately because the knee is not healed enough for me to walk them together. That’s twice the steps and twice the hot!

Blackberry simple syrup is the basis for this deliciously simple mixed drink. They’re rich enough to complement the flavor of the gin and ginger in this Blackberry Gin Mule.

Watermelon Basil Sangria is full of sweet watermelon, vibrant basil, and sweet rosé. It’s perfectly chilled with plenty of summer flavor to sit poolside, at a backyard party, or sitting on your deck after work.

Peachy Colada has simple ingredients and tastes perfectly delicious. Made with frozen peaches, 2 types of rum, and crema of coconut, it’s a refreshing summer colada you’ll enjoy.

This Watermelon Strawberry Martini has TONS of watermelon flavor with just a hint of strawberry to make it interesting.

Creamy avocado, sweet mango, and spicy jalapeno make this Sweet and Spicy Mango Guacamole irresistible.

There is a trick to getting super crispy Oven-Fried Green Beans that gives them a super crunchy fried taste without frying. It makes them a healthier version of the popular appetizer….and no it’s not an air fryer!

This sweet and spicy Kentucky gem comes from my Nana! Hot Pepper Jelly is a family favorite that was served for every Derby Party at our house. This small batch will make about 3 half pint jars

Marinated Green Beans are a simple and delicious make ahead side dish that tastes better the longer it marinates. Made with a simple balsamic vinaigrette, it’s a recipe your backyard barbecue guests will love!

The sweet kiwi and the creamy avocado pair well with the jalapeno in this delicious guacamole. Kiwi Guacamole is addictively delicious and perfect for summer nibbles.

Irish Buttered Carrots, also called (Slieve Na Mbam) is a simple dish that tastes delicious. Simmered in milk and butter, they’re sweet, butter, and packed with flavor.

Eggplants and tomatoes are in full swing right now! This delicious eggplant Parmesan oven fries the eggplant before topping with sauce and cheese. You can also try making my eggplant rollantini if you prefer. It’s requires less oven time! Or try this Ginger Pork and Eggplant Stir-Fry.

Hearty eggplant is baked with panko until extra crispy. Then it’s topped with delicious, roasted tomato marinara and mozzarella cheese served over whole wheat pasta. This Baked Eggplant Parmesan can’t get any more heart healthy.

Delicious heirloom tomatoes top creamy, baked ricotta in this Rustic Tomato Ricotta Tart. You WILL want to make this all summer.

This Blistered Tomato Pasta with Chicken is simple yet packed with complex flavors. It’s perfect for a weeknight or a dinner for guests.

Onions are popping up in my farmer’s markets. I like the sweet flavor of caramelized onions on pizza and on burgers. They celebrate the delicate flavor onions have when they’re sauteed slow until golden and almost like candy.

Steak and Caramelized Onion Pizza is simple to make. The steak is cooked on the pizza which makes it tender and delicious with the caramelized onions.

The caramelized onions make this French Onion Soup Burger over the top. It’s a labor of love but makes for one killer burger.

Let your slow cooker do the work with this delicious chilindron style stew. Slow Cooker Red Pepper Stew is a Spanish version of a cacciatore so make sure to get creative to use what you have on hand!

Banana Thumbprint Donuts are sweet and packed with banana flavor. The thumbprint has a cream cheese and peanut butter filling making this donut irresistible.

Carrot Cake Loaf has all the flavors of carrot cake in a quick bread loaf. It’s moist, full of spices, and super easy to make.

Chai Banana Bread is moist, delicious, and full of chai spice flavors. It’s buttery, sweet, and irresistible.

Stone fruits are synonymous with summer! Juicy sweet peaches, plums, cherries, and pluots are irresistible in the heat of summer. These fruits are perfect for cobblers, pies, crisps, waffles and tarts. Yes, I bet you didn’t think of waffles. I did and they’re so delicious.

Peach Liège Waffles are a rich, yeast waffle that’s more bread than waffle. They’re lightly sweet and packed with ripe peaches.

Rustic Pluot Ricotta Tart is a quick, delicious, and elegant dessert that highlights these delicious stone fruits.

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Try these 20+ Farmers Market Recipes for July

Chris — Wed, 19 Jul 2023 10:00:00 +0000

Summer is here! The fresh seasonal produce is so full of color and flavor that I can’t help but share these 20+ Farmers Market Recipes for July!

Summer is here! That means farmers markets are open, road side stands are popping up, and fresh produce is in abundance. Farm fresh tomatoes and corn are always on top of my list, but also delicious summer squash, berries, and WATERMELON! Don’t forget the fresh peaches that are juicy and delicious.

Drinks and appetizers are a great way to start a backyard party celebrating fresh, seasonal produce. Watermelon and berries are perfectly muddled or frozen into cocktails or mocktails. They are also delicious served up in savory crostatas, guacamoles, and delicious dips.

Watermelon Sparkling Frosé is completely refreshing, slightly tingling to the tongue, but full tingling the palette!

Blackberries and limes are muddle together then topped with craft bourbon and ginger beer in this Blackberry Bourbon Mule. The tart lime and tasty berries compliment the smoky rich flavor of the bourbon.

Cherry Stilton Crostata is packed with fresh cherry and thyme flavors that pair deliciously with the aged, crumbled Stilton cheese.

Corn is so versatile and sweet this time of year. It makes the perfect side dish simply grilled. Or use the leftover grilled corn and make a delicious salad with tomatoes or Mexican corn salad with zesty lime and spices.

Corn and Tomato Salad uses leftover corn on the cob and grape tomatoes to make a delicious room temperature salad. It’s sweet, crunchy, and creamy all in one!

(Southern Fried) Mexican Corn Salad is a combination of southern style fried corn and Mexican corn salad. The corn is caramelized with butter, then cooled and combined with Mexican corn dressing.

With all the sweet, tang, and bacon goodness that’s in it’s traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

Spinach Baked Eggs may sound plain, but they’re definitely anything but that! Eggs are baked in delicious and flavorful creamed spinach and topped with Parmesan cheese. Serve with garlic toast for a special brunch or #meatfree dinner.

Eggplant and summer squash is in abundance during summer. It’s always good to have a few recipes to use up this fertile fruit, yes it’s a fruit, throughout the growing season. Use them as noodles for your favorite stacked pastas or hollow them out and stuff them with savory meat.

You know I love me some lasagna, even if it’s in the form of this Eggplant Rollantini stuffed with rich ricotta and Parmesan and baked in a chunky marinara sauce.

Grating the tomatoes tastes like summer in a sauce. Grilled Chicken and Pasta with Grated Tomato Sauce has a fresh tasting sauce with succulent and delicious grilled chicken.

Falafel meets zucchini fritter in this recipe mash up. Courgette and Ricotta Falafel Burgers are healthy, delicious, and perfect for a #MeatlessMonday meal!

Packed with Greek flavors, these Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread sound complicated but are pretty easy to prepare and will amaze your guests and family.

Using in season Florida strawberries, this Strawberry Chicken Spinach Salad is not only packed with strawberry flavor but it’s great a way to start the new year off right! Not only are strawberries in the salad, but they’re in the dressing, too!

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Leeks are often a forgotten vegetable. They’re play second fiddle in most dishes, but I like to highlight their delicate flavor in simple recipes. Like this skillet pizza and carbonara. The carbonara is perfect for hot weeknights because it’s a quick meal that doesn’t heat up the kitchen.

Potato Leek Skillet Pizza packs amazing flavor in a small package. All the delicious flavors are used in moderation for this crispy crusted appetizer or main dish pizza.

Pasta Carbonara with Shrimp and Leeks is a fast paced recipe that tastes amazing and is on the table super quick! The eggs combine with the cheese to make a silky smooth sauce for the pasta.

Made with blackberry cobbler coffee this Blackberry Tiramisu tastes perfectly delicious. The coffee soaked lady fingers have a hint of raspberry liquor.

I love me some sweet, summer peaches! Here’s two of my favorite ways to highlight these juicy fruits this summer. Simmering them with bourbon makes them taste even more sweet and delicious. And grilling them caramelizes the sugars making them even more sweet and delicious.

Bourbon Peach Empanadas are light, crispy, and full of summer peach flavor. There’s a hint of bourbon flavor in the brown sugar sauce.

Grilled summer peaches are layered between cream and puff pastry. Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy. You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table. Topped with vanilla ice cream, it’s perfect for summer!

Watermelon is so versatile! It’s great in sweet and savory recipes. But I like to use them in cocktail and mocktail recipes! These grown up popsicles are irresistible with mint and rum. Skip the rum and add mint simple syrup for a non-alcoholic version.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a virgin version.

With just 5 ingredients and a little time, you can make Homemade Cherry Turnovers for your family. They’re slightly sweet, extra crunchy and super delicious for breakfast or dessert.

All these recipes are simple to make and highlight the best of in season produce in July. Thankfully, most of these are also in season August and September. It’s always a good idea to eat seasonally and eat locally! Support the local farmers and hit your farmers market to get the ingredients for these recipes.

Try these other Farmers Market Recipes for July!

Air Fryer Corn on The Cob

Tomato and Corn Chipotle Salsa

Bacon Tomato Pasta Salad

Watermelon Cosmo Punch

Farmers Market Recipes for July

Watermelon Sparkling Frosé

Watermelon Sparkling Frosé is completely refreshing, slightly tingling to the tongue, but tingles the full palette!

Blackberry Bourbon Mule

Blackberries and limes are muddle together then topped with craft bourbon and ginger beer in this Blackberry Bourbon Mule. The tart lime and tasty berries compliment the smoky rich flavor of the bourbon.

Cherry Stilton Crostata

Cherry Stilton Crostata takes on an innovative twist to a classic Italian recipe by combining juicy cherries with creamy Stilton cheese, all wrapped up in a golden-brown flaky pastry.

Greek Caprese Salad

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

Corn and Tomato Salad

Corn and Tomato Salad uses leftover corn on the cob and grape tomatoes to make a delicious sauteed salad. It's sweet, crunchy, and creamy all in one!

Chipotle Broccoli Slaw

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

(Southern Fried) Mexican Corn Salad

(Southern Fried) Mexican Corn Salad is a combination of southern style fried corn and Mexican corn salad. The corn is caramelized with butter, then cooled and combined with Mexican corn dressing.

Spinach Baked Eggs

Spinach Baked Eggs may sound plain, but they’re definitely are anything but that! Eggs are baked in delicious and flavorful creamed spinach and topped with Parmesan cheese. Serve with garlic toast for a special brunch or #meatfree dinner.

Strawberry Chicken Spinach Salad

Get your daily dose of greens with a twist of sweetness. This Strawberry Chicken Spinach Salad is a light and refreshing meal. Perfect for summer!

Greek Lamb Burgers

Greek Lamb Burgers have all the delicious flavors of the Mediterranean in one bite! Plus, the blistered tomatoes and Tzatziki spread take them to the next level!

Potato Leek Skillet Pizza

This rustic potato leek pizza uses thinly sliced russet potatoes, sweet leeks, garlic, mozzarella, and asiago on a store‑bought crust. A cozy homemade pizza perfect for easy weeknight dinners, National Potato Day, or anyone craving a unique potato pizza recipe with simple ingredients.

Pasta Carbonara with Shrimp and Leeks

Shrimp and leeks add a savory pop to classic Pasta Carbonara, bringing together velvety sauce, al dente pasta, and fresh flavors in one dish. Ready to try something new? Save this recipe for your next dinner inspiration.

Grilled Chicken and Pasta with Grated Tomato Sauce

Grating the tomatoes tastes like summer in a sauce. Grilled Chicken and Pasta with Grated Tomato Sauce has a fresh tasting sauce with succulent and delicious grilled chicken.

Family Reunion Stuffed Peppers

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Eggplant Rollantini

I know I love me some lasagna, even if it’s in the form of this Eggplant Rollantini stuffed with rich ricotta and Parmesan and baked in a chunky marinara sauce.

Courgette and Ricotta Falafel Burgers

Falafel meets zucchini fritter in this recipe mash up. Courgette and Ricotta Falafel Burgers are healthy, delicious, and perfect for a meatfree meal!

Watermelon Mojito Popsicles

Summer sweet watermelon and mint are blended with rum in these scrumptious pop-tails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a virgin version.

Raspberry Crostata

With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table. Topped with vanilla ice cream, it’s perfect for summer!

Homemade Cherry Turnovers

With just 5 ingredients and a little time, you can make Homemade Cherry Turnovers for your family. They're slightly sweet, extra crunchy and super delicious for breakfast or dessert.

Grilled Peach Napoleons with Easy Bavarian Cream

Grilled summer peaches are layered between cream and puff pastry. Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy. You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

Bourbon Peach Empanadas

Bourbon Peach Empanadas are light, crispy, and full of summer peach flavor. There’s a hint of bourbon flavor in the brown sugar sauce.

Blackberry Tiramisu

Made with blackberry shortcake coffee this Blackberry Tiramisu tastes perfectly delicious. The coffee soaked lady fingers have a hint of raspberry liquor.

The post Try these 20+ Farmers Market Recipes for July appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

20+ Farmer’s Market Recipes for May

Chris — Tue, 02 May 2023 04:00:00 +0000

Sharing more than 20 Farmer’s Market Recipes for May. Markets are opening up all over the country so take advantage of the fresh produce and try some of these seasonal recipes.

If your city is anything like mine, then your farmer’s markets are opening up, too. I am super excited for locally grown fresh produce. It tastes so fresh and so full of flavor. More so than the trucked in produce at the local grocery store. And mine not only has produce but meats and prepared foods, too. I will be making a stop at the kimchi guy this year. He makes a delicious Latin sauerkraut. It’s perfect on chorizo or just regular hot dogs. Then there’s his kimchi.

Creamed Spinach Rice combines the vintage spinach recipe with delicious rice for a hearty side. It’s great with ham and lamb for Easter, but also grilled chicken or even steaks.

What’s in season in May?

I think the shorter question might be what’s not in season I may. There’s leftover citrus because in cold storage it lasts a long time. The same is true with apples. But now you have berries starting to pop up. Florida strawberries are just ending their season which means the start of your local strawberry season. There’s also blackberries, blueberries, and raspberries. Nectarines, peaches, plums are a welcome change from the winter citrus fruits.

Mango Mousse has so much fresh mango flavor in this dessert. It whips up in no time and will delight your guests with its mango packed flavor.

Korean BBQ Beef Stir Fry with Cabbage is packed with sweet and spicy Korean barbecue flavor, crispy vegetables, and delicious rice noodles. It’s gluten free and totally delicious.

Crustless Zucchini and Cheese Pie has 2 kinds of cheese and bakes up in no time. It’s packed with fresh summer zucchini and makes a great appetizer or light lunch.

Mango Filled Martabak Manis has a sweet tart mango filling. This popular sweet street food typically has chocolate, peanuts, and even sweetened condensed milk filling.

Peach Crisp Popsicles have delicious summer flavor in an easy to whip up frozen dessert. The granola adds the texture of a crisp without heating up the kitchen.

Taco Stuffed Zucchini Boats have tons of flavor and perfectly fun to eat. Your kids will focus on the boats and not the zucchini.

Brushetta Salsa is perfect for your backyard parties. It comes together quickly, you can make it ahead of time, and it tastes so so good! #BBQWeek

Made with blackberry shortcake coffee this Blackberry Tiramisu tastes perfectly delicious. The coffee soaked lady fingers have a hint of raspberry liquor.

With just five ingredients and a little time, Sweet and Sour Cabbage is simple to make but completely addictive!

With all the sweet, tang, and bacon goodness that’s in its traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!

Simply sweet and simply delicious, Fresh Strawberry Pie is easy to make and worth every bite. The fresh strawberries swimming in fresh strawberry jelly are the epitome of spring!

Packed with Greek flavors, these Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread sound complicated, but are pretty easy to prepare and will amaze your guests and family.

These Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad are packed with delicious Greek flavor inside tender bites of marinated chicken. It’s served with a simple yet delicious pasta salad for a perfect summer potluck.

The sweet kiwi and the creamy avocado pair well with the jalapeno in this delicious guacamole. Kiwi Guacamole is addictively delicious and perfect for summer nibbles.

With all the flavor of an Italian sausage sub, these Italian Sausage Fajitas are super quick, delicious, and perfectly kid friendly!

Deliciously nutty, roasted cauliflower pairs perfectly with the salty fontinella cheese. This Cauliflower Sage Fontinella Carbonara has a deliciously aged twist to the typical carbonara.

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Check out these other Farmer’s Market Recipes for May:

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Meal Planning Week 21 – 14 Delicious Recipes for Camping

Chris — Wed, 02 Mar 2022 11:00:00 +0000

Meal Planning Week 21 has delicious recipes for Camping. Even though the weather is still chilly, add these recipes to your next camping trip!

Yes. I realize it is February and camping is probably the last thing on your mind right now. But I’m a planner. And, just like any other day of the week, I like to plan those meals, too. I mean, there’s nothing more frustrating than coming back to camp after a long hike and have to figure out what’s for dinner. Besides, planning the meals ahead of time means you can do some prep work before you head out on your trip.

I feel I need to caveat this Meal Planning Week 21 list. This is mainly for car camping and not, like, backpacking camping. That’s a completely different list of food. What’s the difference between car camping and backpacking? Well, backpacking means you hike to a campsite. Which means you have to carry EVERYTHING with you. Your water, food, clothes, tent, sleeping bag and pad. EVERYTHING.

Car camping is just that. You drive to the camp site. So, you can carry whatever fits into your car. Including all the coolers and ice you need for your trip. Along with the comforts of home like electricity to charge your devices or to fill up an air mattress. However, don’t use an air mattress for cold weather camping. It just doesn’t work out right. The cold air in the mattress just sucks the body heat right out ofyou. I have experienced this firsthand.

What is the best camping food?

Yeah. I know. That’s sort of a loaded question. It’s full of all kinds of opinions. Maybe it’s not so much cuisines as it is about convenience. For Meal Planning Week 21, you’re not going to make eggs benedict. Let’s just put that right out there. But you can make a frittata in a cast iron skillet. Chilaquiles, hash, pancakes, and French toast are all things you can easily whip up camp side.

Start with recipes you’re familiar with. Macaroni and cheese, grilled cheese sandwiches, burgers and hot dogs. Things like that for the best camping food. They’re easy to make and total comfort food. Sloppy joes, chili, even tacos are good for camping. You can prep the toppings and ingredients and store them in containers. This makes dinner easy to throw together for the hungry masses.

What are some camping food essentials for this Meal Planning Week 21?

Aside from the obvious like a stove, matches, cooking utensils, pots and pans there’s a few other things you might not think about. A bowl for washing dishes. Potholders. A can opener, bottle opener, or corkscrew (if you’re bringing wine). A knife and cutting board. Actually, I would bring two cutting boards. One for meat and one for everything else.

Plastic bags and foil. You never know when they will come in handy. Plastic bags are great mixing things, too. Like, put your eggs in there then just squish them with your hands to scramble them. You can even simmer the eggs in the bag in water to cook them.

Meal Planning Week 21 helps with preparing for camping, too. Don’t forget measuring cups and spoons. I always forget these. Spices! Beyond the salt and pepper. I have garlic salt, chili powder and cumin, Italian seasoning, and Cajun seasoning. These are spices used most in the house. So why not take them camping?

Food Essential to Pack

For actual food, cereals and breads are always good for easy breakfast and lunch. Rice makes for a great one skillet meal in the cast iron skillet. Powdered milk. I know. You’re looking at my funny. But it’s perfect to add to tea and coffee. And makes packaged cocoa creamier. Try adding some to your mac and cheese. You’ll thank me later.

Cooking oils or sprays! I can’t tell you how many times I’ve headed out and forgotten these. Tongs. They’re so handy for many things. Those long forks to roast hot dogs and marshmallows on. Yes, they seem like a single use item, but they do come in super handy to roast hot dogs the easy and fun way! Same with marshmallows for s’mores.

What are some camping food tips?

A great tip for Meal Planning Week 21 is to freeze foods and beverages before putting them in the cooler. You’ll need less ice, and they will help keep fresh food cool longer. Then drink or eat them as they thaw. Bottles of water are great for this! So are fruits and veggies. Stir the fruit into oatmeal or pancakes. Use the veggies for some foil packets or stir into eggs for a frittata.

Take snacks. Trail mix, nuts, granola. These are all healthy-ish snacks to have on hand for hungry campers. They’re a great way to curb the hunger after a day of hiking before dinner is on the table. And they’re great when you get an attack of the munchies by the open fire.

Bring Your Camp Stove!

Don’t forget your camp stove for Meal Planning Week 21. And make sure you have plenty of fuel for it. You can’t always rely on a grill or cooking on the open fire. Some sites might not have a grill. And sometimes the weather doesn’t always cooperate for cooking on a open fire. Granted, that’s when foil pack meals come in handy, but we’ll get to those later.

Towels, sponges, and biodegradable dish detergent. If you’re cooking, you’re making dirty dishes. And you’ll need a way to clean them. Most don’t think about eco-friendly dish detergent. But you’re in the woods. Do you think all those bubbles are chemicals are good for the environment? No. While you’re at it, skip the paper towels or find ones that are biodegradable, too.

What is camping food in foil or camping food in pouches?

Oh my. If you don’t know, you’re in for a treat! Cooking food in foil packets is the best camping food! I learned that the first time I went away to camp. We made hobo packets. They consisted of ground beef, some veggies, and potatoes. We closed the packet and set it in the coals. The radiant heat from the coals cooks the contents and gives it a little smoky flavor. Foil packets are a camping must!

This method works for so many different combinations of meats, veggies, and flavors. Besides the standard ground beef and potatoes, put your creative thinking cap on! How about chicken, ham, some zucchini and Swiss for cordon bleu packs. Shaved beef, peppers, onions, and provolone. Cheesesteak foil packets! Make an Asian packet with some chicken, pineapple, peppers, and stir fry sauce. The best part is you can make these in the oven or air fryer! No camping necessary.

Camping food in pouches is more like what you take when you’re backpacking. It’s typically a ready to eat meal that you add hot water to and then eat it. However, there are recipes out there for cooking in high quality freezer bags. For me, I have a vacuum sealer. I can easily prepare meals in those then drop in some simmering water to cook.

Think is easy things to cook like couscous, oatmeal, grits, rice. They only need water and some flavors, some veggies, and a little salt and pepper to make a wholesome meal. And yes, grits can be sweet. But don’t think that oatmeal is only sweet. It can be savory, too! Yeah. I know. It took me yeas to realize this, too.

Desserts to Bake Campside

Cookies! You can bake and take or make the dough ahead of time then cook it in the skillet camp side. Same with brownies. The last time I did car camping, the host made a cake. There’s quite a bit you can do with a skillet, some dough, and a campfire. While s’mores are delicious, try one of these dessert ideas. Or try this fresh coconut ice cream next time you go camping!

There are always puppy chow recipes. You can make them in many different flavors. I recently shared a strawberry version on my Facebook page. It looked so pretty and sounded perfectly delicious. You’ll have to find it and check out the recipe. It’s fun!

Just look at those cookies! They are the perfect back and take for your camping trip. Along with many other cookies recipes I have on my blog. Not so much the macaron, but the other cookies are perfect for your camping trip.

I hope I have given you some inspiration for weekly meal plan 21. My intent is to inspire you to get outside and have some fun with your family. You don’t have to go camping to enjoy these recipes. These are perfect for a backyard barbecue. Even the ice cream maker is fun to do at home. Sitting around the living room! Heck, have a camping trip in your living room! Or your backyard. Just spend some quality time with your family this summer.

Meal Planning Week 21 - 14 Delicious Recipes for Camping

The Wedge Salad with Blue Cheese Dressing

Photo Credit: www.karenskitchenstories.com

This wedge salad recipe begins with a wedge of iceberg lettuce, which is surrounded by bacon and tomatoes, and drizzled with an amazing blue cheese dressing.

Lemon Bay Pan Roasted Shrimp

Lemon Bay Pan Roasted Shrimp is a bright, buttery seafood recipe with tender pan-roasted shrimp, fresh lemon flavor, and a quick skillet finish that makes an easy weeknight dinner feel coastal, fresh, and restaurant-worthy.

Middle Eastern Deviled Eggs

Spice up your feed (and your party menu!) with this flavorful twist on a classic: Middle Eastern Deviled Eggs! Made with 2 kinds of creamy hummus and roasted red peppers, then added a punch of za'atar and sumac for a zesty, savory kick that’s seriously addictive.

Tex-Mex Steak Salad with Chipotle Ranch Dressing

Treat yourself to a flavorful Tex-Mex Steak Salad drenched in our homemade Chipotle Ranch Dressing. Perfect for lunch or dinner, this dish is sure to hit the spot!

Italian Sausage Parmesan Burger on Texas Toast

Italian sausage and ground pork come together in this Italian Sausage Parmesan Burger. It's packed with Italian flavors, topped with cheese, and sits on top of spaghetti and Texas toast garlic bread. #BurgerMonth

Grilled Southwestern Steaks with Grilled Mexican Street Corn

Photo Credit: www.hezzi-dsbooksandcooks.com

These Grilled Southwest Steaks are packed with bold flavor and served with smoky, buttery Mexican Street Corn for the ultimate summer dinner. Perfect for backyard cookouts and taco night vibes!

Cuban Marinated Chicken Tacos

Cuban Marinated Chicken Tacos are marinated with orange and lime juice, cumin, garlic, and minced onion. Boneless, skinless chicken thighs mean they grill up quick for any night of the week.

Alabama Cobb Salad

Upgrade your lunch game with the Alabama Cobb Salad. Packed with cool greens and grilled chicken with Alabama white sauce, it's the perfect choice for a summer dinner.

Fiesta Pea and Pasta Salad

Side Dish, Easter

Zucchini Parmesan Foil Packets

Photo Credit: www.hezzi-dsbooksandcooks.com

Zucchini Parmesan Foil Packets are an easy, cheesy summer side dish packed with tender zucchini, savory Parmesan, and simple foil packet flavor—perfect for grilling, baking, or serving with your favorite weeknight dinner.

Sweet and Sour Cabbage

With just five ingredients and a little time, Sweet and Sour Cabbage is simple to make but completely addictive!

Peach Crisp Popsicles

Peach Crisp Popsicles have delicious summer flavor in an easy to whip up frozen dessert. The granola adds the texture of a crisp without heating up the kitchen.

Coffee Fudge Ice Cream Pie

Photo Credit: artofnaturalliving.com

Coffee Fudge Ice Cream Pie, with its cookie crust, velvety ice cream, fudge layer and whipped topping is like a delicious sundae in pie form.

Black Forest Stuffed Cookies

Chocolaty and stuffed with cherries, Black Forest Stuffed Cookies are addictively delicious. They can be round and fudgy, or crispy and scrumptious.

The post Meal Planning Week 21 – 14 Delicious Recipes for Camping appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Meal Planning Week 20 – Try these Warm Recipes for Cold Afternoons

Chris — Mon, 17 Jan 2022 11:00:00 +0000

Try these Meal Planning Week 20 recipes to warm you up for cold afternoons. Soups and sandwiches, comfort food appetizers, and fun desserts will keep you warm this winter.

It’s cold and snowing. The kids are home from school and they’re hungry. They’ve played most of the morning. Well, if they’re anything like we were with snow days they did. I remember those days, too. Probably the only thing about the Christmas Story movies that I can relate to.

How many layers did your mom make you wear in the snow?

You see, Mom grew up in Canada. They have a good idea of what cold is and how to keep from getting too cold when outside. That means layers. So, that image of the youngest son getting all bundled up by the other rings so true. And by the time all the layers are on you did have to pee. Because it took a while to get them all on.

For us, that usually involved tights. We didn’t really have long johns or long underwear. I don’t know why. So, tights were the base layer. I don’t know why. Then some leggings or other thinner pair of pants. Jeans went on next. And finally, sweatpants of some description went on top of the jeans. And that was just the bottom half.

The top half had similar layers and the coat with the scarf wrapped clear around the head. Mittens. Because gloves don’t keep your fingers warm. I still swear they don’t. Even with all the omni and reflective heating materials there are out there. My fingers still get cold. And we had to make sure the pants went over the shoes to keep them from getting wet and making out feet cold.

And as soon as walked in the door, we had to come out of all those layers right inside the door. Where the linoleum floor was. Then we carried everything upstairs to the tub and hung them over the shower rod to thaw and dry out. Or left it in the tub to thaw before being able to hang them over the rod.

Why does a grilled cheese and tomato soup go together?

How do you warm up after a day of playing in the snow? Hot cocoa or apple cider. Nah. Yes, those drinks are good, but a little too sweet for my taste. What do I want? A grilled cheese and tomato soup. Seriously. It’s the quintessential warm me to my core food after a day of playing in the snow. The basic being American cheese on grilled bread with Campbell’s tomato soup. But most have gotten away from this classic combination.

The history of the grilled cheese and tomato soup is kind of ironic. I’ll get to that in a minute. In the 20’s sliced bread and American cheese made for an inexpensive lunch or dinner. They became readily available and manufacturers started heavily marketing them. Not necessarily together. That came later.

During WWII the grilled cheese sandwich met the nutritional standards as noted by the US Government. Hence the ironic comment in the previous paragraph. The grilled cheese can be found in several government and Navy cookbooks from that time period noting the sandwich as being an inexpensive way to meet nutritional standards for the day.

However, after the war ended, the nutritional standards received an update. The grilled cheese alone wasn’t sufficient for the dietary requirements of the time. Enter the canned tomato soup. The combination of the grilled cheese and tomato soup met the dietary requirements as set by the US Government.

Grilled cheese and tomato soup paved the way for soup and sandwich meals.

If the simple grilled cheese and tomato soup is filling enough for the common man, what other soup and sandwich combinations would be just as filling and delicious? Soup and a sandwich lunch gained popular because of the grilled cheese and tomato soup. But I know it’s not the be all end of delicious combinations.

I like my French Dip French Onion Soup with a hearty sourdough and Gruyere grilled cheese. There are a few minestrone recipes on my blog. They are perfect with a caprese panini. Classic French onion soup is perfect with a French dip sandwich or even a turkey club for a lighter fare. Or how about a taco soup and quesadilla? Who says the sandwich has to be between two pieces of bread?

Bright and colorful corn chowder pairs well with a BLT sandwich. Especially if the tomatoes are super ripe and sweet. A creamy pea soup is perfect with a melted ham and Swiss sandwich. So it a pot of bean soup minus the ham. Because there’s ham in the Sammy. Or try a bahn mi with a wonton or hot and sour soup. Yes, I know they’re not the same type of Asian, but the flavors would complement each other, I think.

What else can you serve with soup besides a sandwich?

Bread! Rolls, garlic bread, cheese toasts. No. They’re not a grilled cheese. That has a top piece of bread. Cheese toasts are just one piece of bread. Biscuits or savory scones go well with soup. Popovers! They’re so light and delicious for hearty soups.

Salads are also a great side dish for soup. Crisp greens and warm soup are a perfect pair. The salad ingredients should complement the soup, though. Like a zupa Toscana and a radicchio and Parmesan salad. French lentil soup with a crispy goat cheese salad is so good together! Taco soup also pairs well with a black bean and corn salad with avocado dressing.

What are some delicious hot sandwiches to warm you up?

I am a total advocate for sliders. They’re easy to make and you can whip them up for a few people or a crowd of hungry kids. Sometimes it was just the 2 of us and sometimes it was half the neighborhood that showed up hungry for lunch after playing. Sliders are the perfect hot sandwich to dip into a canned soup for a warm lunch after playing in the snow.

Monte Cristo sandwiches are great for cold nights. They’re dipped in egg and fried up like French toast. French dip sandwiches are also perfect for cold days. Deli roast beef and some beef consommé or a gravy packet make for a quick French dip sandwich.

What are some ways to warm up with desserts?

Now, these bourbon balls aren’t for the kids. These are the grownups! And they will warm the coldest of adults up with their bourbon flavor. And it’s a simple bourbon and powdered sugar combination that I love. And I did grow up making. And sneaking every now and then.

Turn on the oven and bake up some cupcakes! Like these caramel vanilla cupcakes. Or have a slow cooker of steamy, hot cocoa simmering while the kids are playing. Of course, some of mine easily whip up in the microwave. Please don’t use a packet! Some milk and chocolate are all it really takes for delicious how cocoa. Toss in a little cinnamon or a dash of cayenne for added flavor and kick.

Bread pudding! Now there’s a great way to warm up during cold winter nights. Chocolate cobbler or any cobbler for that matter. They’re quick and easy to make a hungry crowd. Lava cakes and skillet cookies are perfect, too. Of course, I’m partial to a good old brownie sundae! With hot fudge and nuts on top with a cherry. That’s the perfect warm dessert for me.

I hope you make it through the winter with some of these delicious recipes. They can feed a few or feed many. And they’re great for cold weather lunch or dinner.

Meal Planning Week 20 - Warm Recipes for Cold Afternoons

Try these Meal Planning Week 20 recipes to warm you up for cold afternoons. Soups and sandwiches, comfort food appetizers, and fun desserts will keep you warm this winter.

Bloody Mary Wings

Easy Make Ahead Sausage Balls

Fruit Salsa with Cinnamon Sugar Chips

Photo Credit: www.hezzi-dsbooksandcooks.com

Kielbasa Grilled Cheese

Raspberry Chipotle Turkey Melt

Photo Credit: palatablepastime.com

French Dip French Onion Soup

Polish Reuben Grilled Cheese

Instant Pot Ham and Bean Soup

Slow Cooker Greek Gigantes

Easy Tator Tot Breakfast Casserole

Photo Credit: blogghetti.com

Make Quick Samp and Beans for a Side or Meat Free Dinner

Caramel Vanilla Cupcakes

Photo Credit: www.hezzi-dsbooksandcooks.com

Dark Chocolate Graham Crackers

The post Meal Planning Week 20 – Try these Warm Recipes for Cold Afternoons appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Meal Planning Week 19 – Make These Easy Recipes for Dinner

Chris — Mon, 10 Jan 2022 11:00:00 +0000

Meal Planning Week 19 shares some easy dinners for cold, busy nights. From one pot meals to sheet pan dinners, there’s a delicious recipe for everyone.

It’s cold. The kids are home from school because of the snow. You walk in the door and they’re whining about what’s for dinner. They’re starving! They haven’t eaten all day! You know this isn’t true, but they say it anyway. Just for the drama.

No worries! You have some amazingly easy and delicious recipes under your belt. We’re talking sheet pan dinners, pressure cooker meals, and even slow cooker dishes that whip up in no time. There’s no excuse! With these deliciously simple recipes shared for Meal Planning Week 19 under your belt, the only reason to order dinner delivery is for a family treat.

What are sheet pan dinners?

They’re dinners that cook on a sheet pan. With timing and a little prep work, all the elements for dinner cook on one baking sheet in the oven. There are pork sheet pan dinners like my sheet pan Tuscan pork dinner. My favorite are sheet pan dinners with sausage! They’re super quick, simple, and are a great sheet pan supper idea.

Sheet pan dinners using chicken have a few options like chicken breast, thighs or legs, or even a spatchcocked chicken. Spatchcocking, or basically butterflying it, opens it up to cook quickly. The sheet pan dinners using pork have more options. You can cook up sausages, pork roasts, bone in chops, boneless chops, ribs, and even strips for tacos.

Put your creative thinking cap on for cheap sheet pan dinners. I like chicken pieces for tacos or fajitas. Turkey kielbasa and some peppers and onions for a delicious dinner. Chicken thighs with some potatoes and carrots. Breaded chicken or pork cutlets for a quick sheet pan Italian dinner. Asian marinated pork or beef for a stir fry dinner. These are just a few ideas for some budget friendly sheet pan meals.

What are slow cooker meals?

For those that don’t know, slow cooker meals are meals cooked in a slow cooker. A slow cooker is a countertop appliance that mimics braising in the oven. It cooks food low and slow. Yes, there is a high setting and a low setting. The high setting cooks between 3 and 5 hours and the low setting is between 8 and 10 hours typically.

I talk about who invented the slow cooker in this meal planning post. It’s quite interesting, I think. He wanted to create something that was like the oven but didn’t take as long to heat up. And didn’t take as long to cook the food either. Sort of genius if you ask me. Of course, I use mine all the time.

Some of my best slow cooker meal ideas are super easy slow cooker recipes. A few ingredients tossed into the slow cooker. Then you set it and forget it. Until you walk home and smell that delicious aroma of a cooked meal ready to eat when you get home. And some of my favorite meals are slow cooker suppers. Chicken cacciatore for one. It is one of my favorite slow cooker chicken meals that is super simple and packed with so much flavor. In fact, I think I’m past due for making it again.

Pulled chicken or pork is one of my favorite slow cooker supper ideas. The pulled meat makes perfect sandwiches or tacos. Or as a topping for potatoes. My favorite is sandwiches. They’re so messy but so delicious! Nachos! They’re great for nachos, too.

What are one pot meals?

One pot meals are just that. A meal cooked in one pot. For me, that means rice or pasta cooked with meats and veggies. Maybe some cheese thrown in at the end for creaminess. The best one pot meals have the perfect ratio of broth and pasta or rice, meat, and veggies.

Quick one pot meals with rice are a simple ratio. It is one part rice to two parts liquid. I add a little extra liquid for added creaminess. Rice is great for one pot skillet meals. They’ve been around forever! I remember having creamy mushroom and chicken with rice. I should make that and share it on the blog.

One pot meals with pasta are a little different because there are so many sizes and shapes of pasta. It’s not easy to have one ratio for all pasta. They all absorb liquid differently. This where weight comes into play. You can measure your pasta in cups but how do you do that for long pastas? It’s not easy to measure those in cups. So, for pasta, I usually measure it in ounces.

For every 8 ounces of pasta, I add about 2 1/3 cups of liquid. Broth is best because it adds more flavor but use whatever you want. I would shy away from creams because it tends to thicken as it cooks which could prevent the pasta from absorbing the liquid it needs to cook. Maybe try a combination of broth and cream? I should try that and see how it works out.

Easy one pot meals are usually very budget friendly. Pasta or rice is relatively inexpensive. You can easily make broth or use water. Some frozen veggies and seasoning tossed in round out the whole meal. Simple and easy. And, like I said, very budget friendly.

Of course, one pot or one pan desserts aren’t as easily to come across. Though there are one bowl desserts. Skillet cookies are a decent semi one pot or pan dessert. Cobblers, maybe, but you need a mixing bowl for the toppings. Even some that say they’re one pot on Google aren’t really one pot. You must mix things in a bowl and then put it in the skillet or pan.

You could roast some fruits and top them with ice cream. That might be a simple, one pot or pan option. Or poach the fruit and top it with cream or whipped cream. These ice cream sandwiches don’t require a pot or a pan. Just a few piping bangs and some imagination! And the snack cake is easily a one bowl and one pan dessert.

I hope I’ve shared some simple recipes to get you through this cold winter weather. Simplicity is sometimes the best form of comfort when all we want to do is curl up on the couch with a blanket.

Meal Planning Week 19 - Make These Easy Recipes for Dinner

Meal Planning Week 19 shares some easy dinners for cold, busy nights. From one pot meals to sheet pan dinners, there’s a delicious recipe for everyone.

Red Hot Chicken and Blue Cheese Bites

Crispy Sambal Air Fryer Wings

Blue Cheese, Fig, and Caramelized Onion Palmiers

Blackberry Prosecco Punch

Photo Credit: thatrecipe.com

Instant Pot BBQ Chicken Sliders

Photo Credit: www.hezzi-dsbooksandcooks.com

Sheet Pan Tuscan Pork Dinner

Pork Piccata Stir-Fry

Ham and Cheddar Carbonara

Green and White One Pot Pasta

Dill Pickle Pasta Salad with Ham

Photo Credit: cheesecurdinparadise.com

Dill Roasted Radishes

Easy Chorizo Cornbread Dressing

Easy Apple Buns

Red, White, and Blue Ice Cream Sandwiches

Photo Credit: www.hezzi-dsbooksandcooks.com

Pumpkin Snack Cake

The post Meal Planning Week 19 – Make These Easy Recipes for Dinner appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Meal Planning Week 17 – Dinner for Dad

Chris — Mon, 27 Dec 2021 11:00:00 +0000

Meal Planning Week 17 shares some great ideas for a special dinner for Dad. Father’s Day is far away, but that doesn’t mean you can’t show Dad some love right now.

I know these themes seem slightly off for the season. I lost my blogging mojo a while ago. And I actually lost my mojo for quite a lot during that time. Some of it hasn’t quite come back, but I’m trying to get motivated to do things. One day you will all know and understand.

Meal Planning Week 17 shows that Father’s are important, too!

So, Father’s Day. I think fathers get shafted. Mother’s Day is always such a HUGE deal. Brunches, lots of gifts and flowers, plenty of cards. And then there’s Father’s Day. They have no brunches. No flowers. Not many cards. Fathers are just as important as mothers, I think.

Mine was very important to me growing up. He and I cooked a lot together. We enjoyed hitting yard sales on the weekends looking for that rare glass find. Dad and I used to buy and sell antique glassware. He still does. I haven’t been involved in the business much unless I find something too good to pass up. Like the Baroque candlesticks with prisms for $4 that he sold for over $50, I think? Don’t quote me on that one.

How did Father’s Day start?

Sadly, it was 58 years after Mother’s Day officially started. It had meager beginnings and, as one florist noted, Father’s don’t have the same sentimental fervor as mothers do. But as one West Virginia town in the early 1900’s realized, father’s are important, too.

In July of 1908, a West Virginia church hosted the first celebration of fathers. Unfortunately, it was due to the loss of 362 men who died in coal mine explosions the previous December. It was a one-time thing. And it is totally unrelated to a woman in Washington who tried to start the equivalent of Mother’s Day for fathers. She knew how important fathers are being a widower of 6 children. She lobbied several business and organizations. And finally, one June 19, 1910, Washington celebrated the first statewide Father’s Day.

It doesn’t end there. I said it took 58 years. And almost didn’t happen. And Mother’s Day was almost scrapped, too! In the 20’s and 30’s a movement began that wanted to eliminate them in favor of a Parent’s Day celebration. But the Great Depression sort of messed that up. Struggling retailers pitched Father’s Day as a second Christmas for fathers and suggested ties, socks, and neckties as excellent gifts for Dad. Then the World Wars started, and it was a cry to celebrate American troops most of which were probably fathers.

When did Father’s Day become officially a holiday?

Woodrow Wilson observed the day in 1916. Calvin Coolidge signed a resolution to “establish more intimate relations between fathers and their children and to impress upon fathers the full measure of their obligations” which I think some still forget even today. Johnson signed an executive order for the 3rd Sunday of June to be Father’s Day.

But it wasn’t until 1972, during a hard-fought presidential election, that Father’s Day came into being. Richard Nixon signed the proclamation making it a federal holiday after all. And for those that think it isn’t a profitable holiday? People spend about $1 billion on their fathers every year.

How do people celebrate Father’s Day?

I find it interest that most of the world celebrates Father’s Day the same way. Gifts, cards, outdoor events. I was hoping that some countries celebrated it different, but not really. Though Germany does have a 4-day outdoor event which sounds interesting.

And I think that’s how most people celebrate Father’s Day; outdoors. Hit the greens and play some golf. Get on the water and either do some boating or fishing. I think we usually did fishing. I loved fishing with Dad. We never did camp or hike, but those are some suggestions. And of course, GRILLING!

There are so many grilling recipes for Father’s Day. Meal Planning Week 17 shares a few of them. Most of them have steaks or some other kind of beef in them. It’s almost laughable to me. But men and meat are synonymous for a reason, I guess. Or it’s all a marketing ploy by the meat industry. Maybe both? Either way, you can safely grill a good steak for Dad, and he’ll be happy. Unless he’s a vegetarian. Then maybe some eggplant and portobellos?

What to get dad for Father’s Day?

I struggle with this every year. For the last several I have just called him. Both of my parents have said they don’t really want or need anything and to save my money. Which is sort of nice for me and sort of not. I mean, I’d love to find something they can’t live without and send it on its way. But I’ve not been that lucky. Sometimes I do come across something small for them which they appreciate. And sometimes they will hint at (and when I say hint I mean drop me a link in messenger) something and I will get it.

Most people stick to power tools. Which I did one year for my husband and he was like, “Happy Birthday here’s a power tool to do work around the house!” The last time I got him anything other than a t-shirt or fleece from his favorite sports team. That’s always another good option. Something sports related. I think most fathers enjoy some kind of sport.

And then there’s the grill related tools and gadgets. I like to send mine a homemade grill seasoning sometimes. Those are always fun to make and easy to use no matter what the preferred diet is for your dad. One year I sent both of my parents some finishing salts to use. Dad liked the lemon basil one. And the poultry seasoning I made him. It has a secret ingredient in it.

I don’t think it really matters what you get them. Just don’t get them a tie. Unless they really need them. It’s the default gift to give. Ties, belts, hats. I don’t think I’ve ever bought my father any of these. Unless Mom said he really needed or could use a new one.

But do invest in a good chunk of beef for Dad. He’s worth it for a top-of-the-line Tomahawk ribeye or cowboy cut at least 2 inches or more in thickness. With lots of delicious marbling in there. Marbling means flavor for a steak. Then add a tasty rub and you’re all set. Or try a surf and turf with that delicious grilled lobster tail up there.

What about stepfathers?

Well, thankfully, there’s a National Stepfamily Day. That is September 16. Sadly, it started in 1997. I mean, we’ve had stepfamilies for a long time now. I guess it’s better late than never. I’ve had my stepparents just a little sooner than that. 2003, I think? Don’t quote me on that one though. Life was a blur when they got married.

I know sometimes it can be a bit awkward. Especially for me. I had 2 new stepparents as an adult. So, there wasn’t that time to really build a parental type relationship with them. But I’m learning over the years that they are just as much as parent as the real thing. So, when it comes time for Mother’s Day and Father’s Day, I call them. Just like I would my real parents.

Sometimes stepfathers can be horrible. I know kids might fell this way. But in time, I hope they learn that having extra parents can be a good thing. I have! So, treat them with a delicious meal from any of these recipes listed below. They’ll love you even more for it!

Meal Planning Week 17 - Dinner for Dad

Gingerbread Snack Cake

Deadly Dark Chocolate Layer Cake

Cookie Butter Brownies

Photo Credit: www.hezzi-dsbooksandcooks.com

Bo Ne Vietnamese Steak and Eggs

Steak and Potato Hash

Double Decker Brunch Burger

Deliciously Drunken Marinated Steak

Cajun Shrimp and Grits with Chorizo

Photo Credit: artofnaturalliving.com

Easy Parmesan Noodles

Twice Baked Potato Casserole

Pizza Style Baked Potatoes

Photo Credit: cindysrecipesandwritings.com

Bourbon Pecan Persimmon Bread

Snack Time with Ginger Walnut Hummus

Photo Credit: www.hezzi-dsbooksandcooks.com

Biscuit Ebelskiver

The post Meal Planning Week 17 – Dinner for Dad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Meal Planning Week 15 – Cook with the Kids

Chris — Tue, 07 Dec 2021 11:00:00 +0000

Meal Planning Week 15 gets the kids in the kitchen with you. You would be surprised at what you can learn and accomplish when the family cooks together.

Meal Planning Week 15 gets the kids in the kitchen with you. When you get the kids involved they might not be such picky eaters. Let them help select recipes for dinner, have them help with grocery shopping, and let t hem help with cooking or baking. Of course, this didn’t really keep me from being a picky eater. However, I was only picky on certain things. And, eventually, I did get over it for the most part.

I will confess. I was a picky eater growing up.

My family jokes that all I would eat at a Chinese restaurant is Moo Goo Gai Pan or beef with broccoli. And seafood restaurants? Popcorn shrimp. Never fish or fish sticks. I couldn’t actually stand fish sticks. They just tasted so…. Gross. And they still kind of do. I had some recently.

When we were old enough, my parents told us we needed to help with the meal planning, shopping, and cooking. They asked us to pick out some food we wanted to have for dinner. If we could find a recipe or had a recipe that was even better but not necessary. Then we helped put together the grocery list for the items needed for our recipe and for regular weekly items needed.

This sense of responsibility meant the pressure was on to make something everyone would like. But also find something interesting and different to make. Even if that means it’s something someone else might not like. Like tuna casserole.

Who doesn’t like tuna casserole, right? Well, Dad. And there’s a reason he doesn’t like it and bananas. Papa worked for Kroger for over 30 years. And, well, we all know bananas don’t last forever. So, Papa used to bring them home to eat and to bake with. So, he got tired of bananas. And tuna casserole because when he was in college he lived with his sister. And that’s pretty much the only thing she knew how to make. Eventually she made other dishes, but that was much later.

How to start getting your kids involved in dinner?

Meal Planning Week 15 is all about getting the kids in the kitchen. For starters, offer 2 options. I’m sure mine did this and we didn’t realize that’s how they started integrating us into the kitchen and making dinner. Once they get used to picking between say chicken or beef, or say soup or salad, then add more items to the list. Maybe give them a list of 3 or 4 main dishes, side dishes, salads, etc. for them to choose from.

Once they’re used to that, help them find new and exciting recipes to try. Is there a favorite dish from a restaurant they want to try to make at home? Are they adventurous enough to try a completely new cuisine from another country? Or a new ingredient from the international grocery store? These are ways you can get your kids interested in cooking and learning about new ingredients and types of dishes.

When they’re excited about learning new dishes or learning about new types of foods to eat, try watching some cooking shows together. This used to be a Saturday ritual for Dad and me. We would make breakfast and then plop in front of the TV. We would watch all those great cooking shows on PBS. Jacques and Julia, Yan Can Cook, Lydia Bastianich, Natalee Dupree, and Sara Moulton are just a few of my favorites.

Dad and I would talk about the dishes, see if we can recreate it from the cooking show, or try to find a recipe for the dish. Granted, this was WELL before the internet. So, we bought cookbooks, cooking magazines, and took notes from those shows to add new items to our menu. That’s what made cooking and being part of the process so fun and exciting for me. And it was a great way for Dad and I to really bond.

How do you get your kids to help in the kitchen?

Start them out young. I had the coolest Tupperware set when I was a kid. I love the little spatula, mixing bowl, rolling pin, and rolling mat. It was fun to use them all the time with Playdoh. Then they bought me an Easy Bake Oven. Oh my. That was a game changer for me! I was hooked on baking at that point.

For Meal Planning Week 15, get your kids in the kitchen by putting them to work! You’d be surprised how well they can mash, scrub, and even peel veggies. I learned at a very young age how to grate and not grate my fingers. And my parents taught me almost everything I know about using a knife. I’ve learned a few tricks from all those cooking shows, but the basics came from Mom and Dad. I can finely dice an onion like a pro!

Kids could easily measure ingredients and then help to mix them together. They can stir the pot while you’re working on something else. Kids are great at setting timers and make great taste testers. Having them taste the foods and asking if it needs more salt, pepper, another flavor like cayenne or rosemary. It really means you value their input, and they are an important part of the cooking process.

Take your kids to a farmer’s market or start growing some herbs or an avocado at home. This brings the farm to table type of idea to them. They can see all the foods that are seasonal at the market which is always best to cook what is in season. And growing something means they can see how much work and effort it goes into growing food. They will appreciate the whole cycle from growing it to eating it and might inspire a budding chef!

Why should you cook with your kids?

Oh, my goodness. Meal Planning Week 15 is all about the family bonding from cooking together. Cooking was and still us a huge part of our family. It truly is part of family culture. I remember all of us getting in the kitchen to cook an Asian meal. From handmade dim sum and dumplings, egg drop or won ton soup, egg rolls, General Tsao’s chicken, happy family, and even date filled wontons for dessert. It was a time where we all had a task and had to work together to get dinner on the table.

Cooking with your kids also allows them to express interest in other cultures. It allows them to expand their sense of sight with new ingredients, smell as the dish is cooking, and taste! Having them taste as the dish is cooking allows them to learn how to season food to it tastes great.

Like adding a little salt to sweet to heighten the sweetness. Adding nutmeg to Alfredo or cheese sauces to really brings out the richness of the sauce. These are things kids can learn in the kitchen and be chefs of their own kitchen as the grow up and have their own families.

It also teaches them a sense of independence. At least that’s what I got the most out of helping select recipes, make the grocery list and go shopping, and finally making the dinner. I mean, I knew I wasn’t going to stay with my parents forever. And having some cooking skills under my belt meant I could eat healthier and not rely on repackaged foods.

Even as a little kid, they would set out bowls, spoons, and a couple of boxes of cereal. I had a choice and was responsible enough to pour my own milk. It taught me to be self-reliant and independent, for sure. I didn’t have to wait for my parents to wake up and make me breakfast. I could make my own. It was a win win! They got to sleep in and I could be a big girl and make my own breakfast.

So, get the kids in the kitchen. There are many list lessons to be had. Along with some great family bonding moments. I remember those times fondly. Maybe I need to make some tamales in honor of Dad. And some perogies for mom.

Meal Planning Week 15 - Cook with the Kids

Baked Corndog Nuggets with Chipotle Honey Mustard

Crunchy Crusted Chicken Strips with Chipotle Honey Mustard

Dragons Eggs

Chai Spiced Banana Bread

Photo Credit: cheesecurdinparadise.com

Oven Fried Potato Chip Chicken Tenders

Fried Chicken Salad

Garbage Plate Burger

Pancake Tacos

Dulce de Leche S’Mores

Photo Credit: palatablepastime.com

Easy Biscoff or Nutella Braided Bread

Photo Credit: artofnaturalliving.com

Apple Cheddar Hand Pies

The post Meal Planning Week 15 – Cook with the Kids appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Meal Planning Week 14 – Get Grilling

Chris — Fri, 10 Sep 2021 10:00:00 +0000

Let’s get grilling with Meal Planning Week 14. Just because summer is technically over doesn’t mean a switch goes from searing hot to fall cool. Indian summers make grilling necessary to keep the kitchen cool.

Yes, I know that summer is “technically” over. But that doesn’t mean the temperature is going to plummet and we will be in sweatshirt and football weather immediately. I don’t know about you, but while the evenings have been cool, the days are still pretty hot. Just not as humid. But definitely hot enough that I don’t want to heat up the kitchen, still.

So this for this Meal Planning Week 14 I am going to talk about grilling. I will share some delicious grilling and smoking recipes along with recipes that would be great served up at your backyard barbecue. Not to worry, I will educate you on the basics of grilling, barbecuing, a barbecue, and smoking.

Who invented outdoor grilling?

Cavepeople. The assumption is they stumbled on some animal that died in a forest fire. After scavenging and tasting the meat they enjoyed the flavor as opposed to the tartare on their current menu. From then on, I’m sure they found or made some sticks to put their current catch on to cook it over the open fire. Voila. Outdoor cooking was born. But not exactly grilling, right? Like, over a grate?

For grilling similar to what we are used to seeing, we go back to the Arawak tribe of Hispaniola. They cooked meat over a frame of sticks and called it barbacoa. When explorers stumbled on this method of cooking, you can bet they took it back to their homeland.

Spanish explorers who came after Christopher Columbus “discovered” America found their style of cooking revolutionary and perfect for travelers on the go. Their travels also influenced other Native American tribes like the Chickasaw. They used this method to cook pork.

Of course, if something is that good, it will spread like wildfire. Pun intended. The popularity of this method of cooking spread throughout the new colonies. Outdoor grilling landed in Virginia for quite a while before spreading south to the Carolinas and Georgia, then across the Appalachians to Kentucky and Tennessee. Then, you guess it! As these east coasters travelled west in search of new lands to live on, they brought outdoor cooking with them.

What is a barbecue?

I can’t talk about grilling for Meal Planning Week 14 without explaining what barbecue, barbecuing, grilling, and smoking are. Well, in the early times, a barbecue was a gathering much like today. Initially it was rather boisterous with lots of drinking. Oh, what, that is more like today. Anyway, eventually they became more refined. The middle and upper class of the time hosted them, and people would bring dishes. Check it! Potluck Civil War style!

Grilling sort of fades from history until after World War II. It resurfaces during the suburban lifestyle boom after the war. Before, materials to build houses were not easy to come by due to the war. But after the war, people were able to move from working to middle class. This meant they were purchasing or building homes on the outskirts of town, aka the suburbs.

So, who invented the modern-day grill?

A Weber welder created the first grill in 1952. Before the invention of the grill, outdoor grilling was more of a thing you did when you want camping. Out of necessity, I’m sure. During the suburb boom, brazier style open grills surfaced. However, the meat was often burned and the ash went everywhere on windy days. But once the Weber grill came onto the scene, outdoor grilling took off!

Fast forward a few years and the propane grill entered the market. In order to get more customers to buy natural gas, an employee of the Arkansas Louisiana Gas Company retrofitted a traditional charcoal grill. He redesigned it to use a bottle of propane. While these new grills cost more, they eventually take off and become popular with suburbanites.

What is the difference between grilling, a barbecue, and barbecuing?

Grilling is the act of cooking food over an open flame. Simple as that. A barbecue is typically a party where people grill, bring other foods, and have a social gathering. Barbecuing is the act of slow cooking using indirect heat for long periods of time. Yes, you can barbecue at a barbecue, but usually people just grill. At least I just grill. The barbecuing is more for just me. Then again, I don’t entertain many people anyway.

Grilling is hot and fast. Most of the recipes for Meal Planning Week 14 are grilled. There are a couple that are smoked, I think. It gives the meat a quick sear to lock in juices. And the cuts of meat are usually smaller like hamburgers, pork chops, or chicken breasts. People also grill veggies and fruits, too. Finally, grilling is either done with a charcoal or a gas grill.

Barbecuing is low and slow. Larger cuts of meat are typically covered in a rub or sauce. Then they are slow cooked using indirect heat or a smoker. These cuts of meat are usually tougher. They require low and slow cooking to break down the tough muscle fibers making them deliciously tender.

Then what is smoking?

There is one smoked recipe for Meal Planning Week 14. Smoking is like barbecuing kicked up a bit. Meaning, it usually lower and slower. The meat cooks with heated smoke using any number of wood chunks or chips. Or sometimes pellets. But I prefer the wood chip type of smoker. I currently have an electric smoker that takes smaller wood chips.

The temperature of the smoke is between 125 and 225 F. And depending on the cut of meat, you could go from 6 to well over 24 hours cooking time with a smoker. This usually deters many from trying this method of cooking. It is a commitment for sure. But the results are ALWAYS worth the effort you put into it.

The type of chips depends on what type of smoke flavor you want for your meat. Hickory is most common. It is great for longer cooking times and almost any meat and is great for cold smoking cheese. But it can be a bit overbearing, so it’s good to mix hickory with a lighter wood like apple or cherry. Yes they sort of impart some of the fruit flavor in the smoke, but not as prominent as you’d think. I use these alone for poultry or pork. And even shrimp or eggs.

Mesquite is a traditional favorite for Texas style smoking. It is a strong flavor that is best with beef and pork roasts. Not that you can’t use it with lighter meats. You just need to keep an eye on the color, so it doesn’t overpower the meat.

I have only seen pecan once. It is mellow and has a nutty flavor so it’s great for lamb and chicken. I have never seen oak. But I heard it is fairly light in flavor but not as light as a fruit wood. It has a long and slow burn making it great for a general purpose wood for smoking. Finally, there’s peach wood. I have never seen this kind either. They boast a light sweet smoke perfect for smoking some fish.

What is direct versus indirect grilling?

Direct grilling means the meat is directly over the heat source. This method is best for smaller cuts of meat like petit steaks, hot dogs, kabobs, and smaller items that cook quickly. Basically, anything that will be cooked in 20 minutes or less. Of course, you could start on direct heat to get a nice sear and then move to indirect heat to finish cooking your meat.

Indirect grilling means the heat is not over the heat source. The meat is on the opposite side of the heat hence the indirect. This method is great for larger cuts of meat and things like bone in chicken breasts and thigh quarters. This method is for meat that takes longer than 20 minutes to cook.

Tips for grilling:

Keep your grill clean. It’s like cooking with a pan you never clean. That’s just gross. So you want to make sure you clean your grates before you cook on them again. The best way to do that is to heat the grill up then use a stainless-steel brush to scrub them clean.

Preheat your grill. I think preheating is a universal must when cooking unless you’re cooking duck or something that is best started in a cold pan. Or cooking bacon in the oven. Everything else you want to have preheated before you try to cook anything.

Make sure the lid stays closed. Not only does it keep the grates hot, but it can also prevent flare ups. Keeping the lid closed also traps the heat making the food cook faster. It also helps retain moisture when cooking. As a bonus, it traps that smokiness that happens when fat and juices vaporize on the grates adding a delicious layer of flavor.

I hope you find some inspiration to keep grilling well into the cooler temperatures. Host your own tailgate party in your backyard for football season. Grill up some Thanksgiving deliciousness this year! Did you know you can even grill pizza? Try it out! It’s totally delicious.