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Olive Tapenade

September 5, 2017 by Amanda 3 Comments

This post has been sponsored by Pomora.  All content, thoughts & opinions are always my own. This post contains affiliate links.  

Try this simple & delicious Olive Tapenade made with black & kalamata olives, olive oil, capers, anchovies & garlic!

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

Sometimes simple recipes can be so impressive.

That’s certainly the case with this Olive Tapenade.

I’ve always been an advocate of keeping things as simple as possible in the kitchen.  Life is too busy, and too short for that matter, to be fussing over extensive ingredients on a daily basis.

The key to great food made simple is keeping quality ingredients on hand.

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

I always keep an assortment of good olives in my fridge and in my pantry.  For snacking, for meals & for quick hors d’oeuvres.

Olive oil.  I thought I knew good olive oil.  I always have quite a few bottles around – one for cooking, one for dipping, one for dressings.  Then I was introduced to Pomora Olive Oil.  I was a believer at first taste.  The amount of depth & flavor in this oil – it’s like nothing I’ve tasted before.

It’s safe to say there is no turning back for me.  Pomora Olive Oils are my one and only.  The quality and flavor is second to none.  The story of the oils is just as beautiful….

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

Pomora is committed to supporting small, independent growers.  Their farmers have generations of experience behind them and employ traditional & sustainable farming methods. They respect the land which supports them and they take care of their employees!

Pomora has created an “Adopt An Olive Tree” program where you receive four shipments a year from your tree.  These oils come from gold-medal winning, independent family growers.  The flavor of the olive oil will vary each shipment – the tastes are wondrously unique to each season. {Visit here for all the details on Pomora Olive Tree Adoption}

I used good kalamata olives and black olives for this tapenade.  You can use any olive that your heart desires ♥

Make your olive oil count – of course I used Pomoro Olive Oil in this recipe and it makes all the difference.

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

You’ll see I add anchovies to this tapenade.  Trust me – add them.  There is no fishy taste to this recipe – it just gives it that umami taste we all love but may not understand.

So everything goes into a food processor.  Pulse, scrape, pulse.  Don’t over process it.  Serve immediately or refrigerate until ready to serve.

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

I made two batches – one  coarser, one a bit more pureed.  I suppose I preferred the one with a bit more texture, but both were so delicious I’m not sure I could choose a favorite.

I love Pomoro Olive Oils for many reasons – but at the end of the day I most appreciate the flavor for dipping and drizzling.  Enjoy this 100% pure olive oil and all it’s health benefits.  Taste the difference!

Thanks so much for stopping by!

Amanda ♥

Click below to learn more about Pomora! 

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

Try this simple & delicious Olive Tapenade made with black and kalmata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com
Print Recipe
5 from 1 vote

Olive Tapenade

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic.
Cook Time5 mins
Total Time5 mins
Course: Appetizer
Servings: 6 -8 servings
Author: Amanda

Ingredients

  • 1 1/4 cup pitted olives - I used half Kalamata and half black
  • 2 tablespoon Pomora Olive Oil
  • 2 tablespoons capers
  • 2 cloves garlic minced
  • 2 anchovies
  • pinch of black pepper

Instructions

  • Combine all ingredients in food processor.
  • Process until desired consistency, stopping to scrape down sides once or twice. Do not over process.
  • Serve immediately with baguette slices or good crackers or refrigerate until ready to serve.
  • Enjoy!

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

 

Filed Under: Appetizers, Condiments, Dips, Healthy(ish), Recipes, Snacks, Veggies

Beer-Boiled Shrimp & Corn

April 26, 2017 by Amanda 9 Comments

This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Nothing says sunny day eats than a Southern Style Shrimp & Corn Boil.  This one pot meal comes together quickly & effortlessly – get a bowl before it’s gone ♥

Beer-Boiled Shrimp & Corn Boil | www.craftycookingmama.com

Spring is here!  As the days get warmer and longer we eagerly start coming out of hibernation.  It’s time to get outside, enjoy the weather and live again!

Sunny days have us wanting sunny day foods.  I crave fresh veggies & fruit!  Residing in The Northeast, the veggie pickings are few & far this time of the year.  Root vegetables – that’s about it.

I live in a farming county.  Corn is one of our biggest crops and we practically live on the stuff while it’s in season.  Nothing beats sweet corn, eaten right off the cob, all buttered and salted up.  I eagerly look forward to our local season – but we have months to go.

Beer-Boiled Shrimp & Corn Boil | Sunshine Sweet Corn | www.craftycookingmama.com

I just recently learned that delicious corn is available at this time of the year.  Lucky for us all, Florida’s peak season for corn is April & May – right now!  It’s in season & in your stores produce section today!

Beer-Boiled Shrimp & Corn Boil | Sunshine Sweet Corn | www.craftycookingmama.com

Florida Sunshine Sweet Corn tastes just like the the best sweet corn I get at my local farm stands!  All the corn lovers in my family couldn’t believe how sweet, delicious and tender this corn is!

I found a gold mine of recipes while browsing the Sunshine Sweet Corn website – so many that I’d love to make.  One stuck out – one of those recipes that you know you need to have immediately.

Beer-Boiled Shrimp & Corn Boil | Sunshine Sweet Corn | www.craftycookingmama.com

Beer-boiled Shrimp & Corn.  Nothing says good & simple summer time eating than a Shrimp & Corn boil.  Simplicity is key here.  Throw everything in a stockpot and boil it to perfection – how easy is that!?  This recipe is super versatile as well.  Don’t do beer – then don’t add it.  Can’t stand cabbage – then skip it.  Love corn and shrimp – then add more – I did 🙂

Beer-Boiled Shrimp & Corn Boil | Sunshine Sweet Corn | www.craftycookingmama.com

I love Old Bay seafood seasoning – but seriously – don’t get heavy handed with it.  Too much of it will ruin a good thing.  Serve with your favorite seafood seasoning – if people want more of a kick then they can add a little more to taste.

I couldn’t make this stuff last!  It disappeared quick – everyone wanted seconds…and thirds!

Beer-Boiled Shrimp & Corn Boil | Sunshine Sweet Corn | www.craftycookingmama.com

Here’s to sunny day eats!  Thanks so much for stopping by!  Happy Eating ♥

-Amanda-

Sunshine Sweet Corn is grown only in Florida.  This Supersweet category corn is 100% natural and is NOT genetically modified.

To learn more visit the Sunshine Sweet Corn Website!  You’ll find tons of recipes & inspiration and learn everything you need to know about this delicious Florida corn! 

Beer-Boiled Shrimp & Corn Boil | Sunshine Sweet Corn | www.craftycookingmama.com

Recipe from Sunshine Sweet Corn 

Beer-Boiled Shrimp & Corn Boil | www.craftycookingmama.com
Print Recipe
5 from 1 vote

Beer-Boiled Shrimp & Corn

Nothing says sunny day eats than Southern Style Beer-Boiled Shrimp & Corn. This one pot meal comes together quickly & effortlessly - get a bowl before it's gone ♥
Cook Time30 mins
Total Time30 mins
Course: Fish &amp, Seafood
Servings: 4 -6 servings
Author: Amanda

Ingredients

  • 6 cups water
  • 1 bottle 12 ounces ale or beer - I used a lemon shandy (water may be substituted)
  • 1 onion cut in 8 wedges
  • 2 tablespoons Old Bay or preferred ground seafood seasoning blend
  • 4 small thin-skinned not baking potatoes, quartered (about 1-1/4 pounds) - I used reds
  • 4 ears Sunshine Sweet corn husked and cut in 2-inch pieces
  • 1/2 small cabbage cut in 4 wedges
  • 1 - 2 pound unpeeled large shrimp

Instructions

  • In a large stockpot, combine water, beer, onion and seafood seasoning. Stir, separating onion pieces and bring to a boil.
  • Add potatoes; cover and boil until barely tender, about 10 minutes.
  • Stir in corn and cabbage cook about 5 minutes.
  • Add shrimp and cook until shrimp turns pink, about 5 minutes.
  • Serve, with a spoonful of stock & enjoy!

Beer-Boiled Shrimp & Corn Boil | Sunshine Sweet Corn | www.craftycookingmama.comBeer-Boiled Shrimp & Corn Boil | Sunshine Sweet Corn | www.craftycookingmama.com

Filed Under: Dinner, Fish & Seafood, Healthy(ish), Recipes, Soups & Stews, Veggies

Homestyle Pork Roast & Salt Crusted Boiled Potatoes

March 23, 2017 by Amanda 4 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias

Here’s to quick & flavorful dinnertime inspiration!  Marinated Pork Roast & Salt Crusted Boiled Baby Potatoes!!!  Keep reading for recipes and a coupon…

Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Potatoes | www.craftycookingmama.com

I often discuss dinner time ruts.  It’s real life.  Mealtime isn’t always a glamorous, glorious affair.  Dancing around the kitchen in a pretty apron while stirring sauces usually isn’t real life.  Life is busy, mealtime is often a last minute event with a clock ticking down.  We often make the same meals over and over again.  They’re quick, tried, true and almost mindless to prepare.  It becomes boring – for everyone.

The key to getting thru these times (as often as they may be) is a sensibly stocked pantry and fresh ingredients that are versatile and easy to work with.

Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Baby Potatoes | www.craftycookingmama.com

Hence why I’m in love with Smithfield Marinated Fresh Pork.  There are so many tasty flavors to choose from – all seasoned and marinated to perfection.  Seriously – no additional thought or effort in regards to flavoring is needed.  Get your pork roast, tenderloin or loin filet cooking and start thinking about side dishes.

Smithfield Marinated Homestyle Pork Roast | www.craftycookingmama.com

I was excited to find a NEW line of Smithfield Marinated Fresh Pork at my local Walmart – pork roasts.  You’ll find Smithfield Marinated Homestyle Pork Roast, Marinated Sweet & Smoky Pork Roast & Marinated Boneless Pork Shoulder Seasoned Carnitas.  This will definitely keep dinner time exciting!

Not only is Smithfield Marinated Fresh Pork a quick & flavorful main entree for any night of the week but it also takes the guesswork out of pork.  I talk to people all the time who tell me they love pork, but just don’t know how to season it and prepare it.  Here’s to keeping it simple 🙂

Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Baby Potatoes | www.craftycookingmama.com

I cooked my pork roast at high temperatures for a quick dinner.  I know low & slow tends to be the go to for pork roasts – but you can absolutely achieve a delicious and tender roast in a fraction of the time.

Keeping mealtime simple – I serve my pork roast with Salt Crusted Boiled Potatoes and steamed fresh green veggies.  Salt boiled potatoes are a different and delicious way to serve one of everyone’s favorite root veggies.

Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Baby Potatoes | www.craftycookingmama.com

The Salt Crusted Potatoes are simple to make.  Fill a pot with potatoes, salt and enough water to just cover.  Gently boil until all water has been evaporated.  The only question left is butter or sour cream.  (LOTS of sour cream is the answer.)

Here’s to keep dinner flavorful, fast and delicious!

Thanks so much for stopping by ♥

-Amanda-

Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Baby Potatoes | www.craftycookingmama.com

What sides would you serve with a quick pork dinner?

Visit Smithfield® for more information,  recipes, tips, tricks and a chance to win some awesome prizes! 

Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Baby Potatoes | www.craftycookingmama.com
Print Recipe
5 from 1 vote

Salt Crusted Boiled Potatoes

Salt crusted boiled baby potatoes are a quick, different & delicious way to serve one of everyone's favorite root veggies. Load em' up with sour cream & butter ♥
Cook Time40 mins
Total Time40 mins
Course: veggies
Servings: 4 -6 servings
Author: Amanda

Ingredients

  • 1 1/2 pound baby potatoes rinsed with skins on
  • 1/3 cup kosher salt
  • water enough to just cover potatoes
  • sour cream & butter to serve

Instructions

  • Add potatoes to a large saucepan.
  • Fill with just enough water to cover potatoes. Any excess water will add to cooking time - you will be cooking all the water off.
  • Add salt.
  • Bring to a rapid boil, gently stirring until salt is dissolved.
  • Reduce heat just a little to maintain steady boil. Stir occasionally & gently.
  • Do not stir or move potatoes once water is almost completely evaporated.
  • When water is completely evaporated (25 - 30 mins) remove from heat and let rest for a few minutes.
  • Carefully remove potatoes from saucepan. Rinse excess salt from sauce pan. Wipe off or rinse any potatoes with excess amounts of salt on them.
  • Add potatoes back to saucepan. Fill with 1/4" - 1/2" water. Bring to a boil, stir once or twice, and cook until water is completely evaporated, about 5 minutes.
  • Remove from heat. Let rest for a few minutes. Serve with butter & sour cream. Enjoy

Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Baby Potatoes | www.craftycookingmama.com

Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Baby Potatoes | www.craftycookingmama.com
Print Recipe
5 from 1 vote

Homestyle Pork Roast

A tender & delicious pork roast cooked in just a fraction of the time.
Cook Time50 mins
Total Time50 mins
Course: Pork
Servings: 4 -6 servings
Author: Amanda

Ingredients

  • Smithfield Marinated Homestyle Pork Roast 2-4 lbs
  • kosher salt
  • meat thermometer

Instructions

  • Note - If you have the time, letting pork rest at room temp for 20-30 minutes will reduce cooking time.
  • Preheat oven to 525°F
  • Line a roasting pan with aluminum foil and spray with cooking spray.
  • Place pork roast in pan, sprinkle with kosher salt.
  • Cook (uncovered) at 525°F for 30 minutes.
  • Reduce heat to 400°F and cook (uncovered) until temperature of thickest part of roast (center) reaches 145° - 160°. This is truly a matter of preference. Pork is safe to eat when cooked to 145°F - I cook to 145°F. Depending on size of roast & desired doneness - plan on cooking at 400° for 20 - 40 minutes.
  • Let pork rest for 10 - 15 minutes. Slice, serve & enjoy 🙂

I found a HUGE selection of Smithfield Marinated Fresh Pork at my local Walmart!

Smithfield Marinated Fresh Pork at Walmart

Leftovers?  You’re in luck – this pork roast and salted potatoes taste just as great the second time around!  Reheat sliced pork in the microwave – add a sprinkle of water and cover with plastic wrap – it’ll be just as tender as when it came out of the oven 🙂

Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Baby Potatoes | www.craftycookingmama.com

Filed Under: Dinner, Pork, Recipes, Veggies

Cucumber Hors d’Oeuvres

November 21, 2016 by Amanda 8 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BoursinCheese #CollectiveBias

Cucumber hors d’oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple to make yet fancy & delicious!

Cucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple, fancy & delicious | www.craftycookingmama.com

The holiday season is among us.  Yay – it really is the most wonderful time of the year!

As friends and family drop by, at times unexpected, it’s important to have an assortment of quick to assemble hors d’oeuvres & bites to eat.  No one comes to my house without being fed – that’s surely the Italian in me ♥

There are always the basics you put out.  Fresh veggies & dip, chips, pretzels, crackers, cubed cheese, olives.  I always need something a little more…shall I say, a bit more gourmet.  Something that is to be enjoyed and remembered.

Cucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple, fancy & delicious | www.craftycookingmama.com

I have a few tricks up my sleeve – and in my fridge.  I’ve fallen in love with Boursin® Cheese and always keep a box or two in my fridge.  It’s perfect for last minute entertaining or anytime snacking.

Cucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple, fancy & delicious | www.craftycookingmama.com

I can’t get over the Boursin® Garlic & Fine Herbs Cheese.  So creamy, yet crumbly, with sooooo much flavor.  It takes any cheese plate from basic to beautiful.

Of course I serve it on a cheese block with some good crackers.  Crackers are to be expected, simple and to the point.

Cucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple, fancy & delicious | www.craftycookingmama.com

Then I go and take it up a notch.  I throw together something a little more special, something with some wow factor, with just a few minutes of kitchen time.

All it takes is cucumber slices layered with a generous spread of Boursin® Garlic & Fine Herbs Cheese, a sliver of smoked salmon and a caper or two.  A few simple ingredients combined create extraordinary flavors!

Cucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple, fancy & delicious | www.craftycookingmama.com

So be ready for your holiday company – expected or not : )

Thanks so much for stopping by!

-Amanda-

What are your favorite snacks to serve when entertaining? 

Visit Boursin® Cheese for recipes, tips, products & more information.

Cucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple, fancy & delicious | www.craftycookingmama.comCucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple, fancy & delicious | www.craftycookingmama.com

Cucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple, fancy & delicious | www.craftycookingmama.com
Print Recipe
5 from 2 votes

Cucumber Hors d'Oeuvres

Cucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple to make yet fancy & delicious!
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Servings: 4 -8
Author: Amanda

Ingredients

  • 1 cucumber peeled & sliced
  • Boursin® Garlic & Fine Herbs Cheese
  • thinly sliced smoked salmon cut into slivers
  • capers

Instructions

  • Peel & slice cucumber.
  • Spread a generous amount of Boursin® Garlic & Fine Herbs Cheese on top of each cucumber slice.
  • Place a thin sliver of smoked salmon on top of cheese. If you'd like to serve it as pictured, wrap it around the bottom of a toothpick and carefully slide off.
  • Place a caper or two on top.
  • Serve & enjoy 🙂

I grab Boursin® Cheese at my local Walmart store.  I found it in the gourmet cheese section nearby the deli.  There are so many delicious flavors – you’ll want to try them all 🙂

  • Boursin® Red Chili Pepper
  • Boursin® Cranberry & Spice
  • Boursin® Basic & Chive
  • Boursin® Cracked Black Pepper
  • Boursin® Cranberry & Apple

walmart-store

Filed Under: Appetizers, Fish & Seafood, Recipes, Snacks, Veggies

Cheesy Baked Tomato, Spinach & Mushroom Gnocchi

September 8, 2016 by Amanda 5 Comments

Get a quick & delicious dinner on the table with this Tomato, Spinach & Mushroom Cheesy Gnocchi Bake.  This is a great base recipe that can be customized to your family’s tastes 🙂 
Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

Dinnertime.  It’s a different affair in every household.  Some people eat out, others order in, some people heat up ready made foods, some cook mostly homemade and others cook completely from scratch.

We’re a combination of all the above.  I prefer to cook from scratch as much as possible – but then life happens.  I’m busy, you’re busy, we’re all busy – every single day.  We all need a menu of delicious meals that are quick, nutritious and cost effective.

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

What matters to me most is that we sit down as a family and enjoy a good dinner together.  It’s become a nightly tradition.  It’s important to make time for the seemingly small things in life.  These days won’t last forever, so it’s often these simplest moments that you, and your family, will remember forever ♥

I’ve learned to keep my pantry & fridge stocked with an assortment of ingredients that make quick & tasty meals.  Kind of an arsenal of quick cooking ingredients that can be tossed together last minute to create something brilliant.

I’ve said it many times before – my family loves my homemade sauce.  Simmered for hours,  it’s absolute perfection for my family’s tastes.  As much as we love it, there just isn’t always enough time in the day for it.

In comes Ragu Homestyle.  I love it!  I’ve shared a recipe before featuring Ragu Homestyle Roasted Garlic.  I’ve kept a variety of these thick, noodle hugging sauces on hand ever since.  It’s perfect for those nights when you need a good meal but don’t have time to fuss.  You don’t have to sacrifice taste or nutrition for convenience.  Ragu Homestyle is loaded with big & bold flavor – made with the ripest & freshest ingredients and simmered with herbs like basil, fennel, oregano and black pepper.  It has all the homemade taste you want and none of the stuff you don’t.  No artificial flavors, colors or high fructose corn syrup.

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

This Baked Gnocchi is a fabulous quick meal.  Gnocchi only needs to cook for a minute or two.  After draining the water, I throw the sauce and all the ingredients into the pot and mix it up.  This recipe can be customized a million ways to your taste.  Add your favorite veggies, fresh herbs, jarred peppers, pepperoni, leftover chicken, sausage, meats – whatever you want!  Top with your favorite cheese and bake.  Easy peasy – a lot of flavor without a lot of effort.

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

I hope you enjoy this Baked Gnocchi recipe. Find some dinnertime inspiration with Ragu!  Seriously – there are LOADS of recipes on their website – many of them take a half hour or less to make.  Grilled Pizza, Shrimp Fra Diavola, Caprese Farfalle,  Spicy Beef Chorizo Grilled Pizza, Skillet Lasagna, Poblano Chicken Alfredo, Noodle-less Zucchini Lasagna, Braised Tuscan Short Ribs – so many recipes and ideas!!  You’ve got to check it out!

Thanks so much for stopping by!  Happy Cooking 🙂

-Amanda-

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

Visit to learn more about all the Ragu Homestyle Sauces and find your new favorite sauce!

Recipes, recipes & more recipes!  Up your dinner game with fab new meal ideas! 

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com
Print Recipe
5 from 1 vote

Cheesy Baked Spinach & Mushroom Gnocchi

Get a quick & delicious dinner on the table with this Tomato, Spinach & Mushroom Cheesy Gnocchi Bake. This is a great base recipe that can be customized to your family's tastes 🙂
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner
Servings: 4 -6 servings
Author: Amanda

Ingredients

  • 1 pound package gnocchi
  • 1 jar RAGÚ Homestyle Thick & Hearty Mushroom Sauce
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 cup spinach packed (torn into pieces)
  • 8 oz fresh mushrooms - I use presliced divided
  • pinch of red pepper flakes optional

Instructions

  • Preheat oven to 350°.
  • Spray or grease a square 8" casserole dish.
  • Bring a large pot of salted water to a boil.
  • Add gnocchi - cook for 2-3 minutes - just until they start to float.
  • Drain water. Return gnocchi to pot.
  • Add sauce, ricotta, 3/4 cup mozzarella cheese, spinach & approximately 6 oz. mushrooms. (Save a handful of mushrooms for top of casserole) Add a pinch of red pepper flakes if you'd like a little heat. Stir until combined.
  • Spoon mixture into baking dish.
  • Sprinkle remaining 1 1/4 shredded cheese evenly over top. Place reserved mushrooms on top of cheese. I also threw a handful of grape tomatoes on top.
  • Bake for 30 minutes. If you have tomatoes on top, broil at end of baking time for a minute or two.
  • Let dish rest for about 10 minutes before cutting. Serve & enjoy 🙂

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

Filed Under: Dinner, Healthy(ish), Pasta, Recipes, Veggies

Japanese Ginger Cucumber Salad

July 5, 2016 by Amanda 17 Comments

A bright, cool & crisp Ginger Cucumber Salad.  Fresh & simple eats for laid back summer days. 

Japanese Ginger Cucumber Salad | www.craftycookingmama.com

I love cucumbers.  They’re easily my favorite vegetable.  I love them plain, with a a sprinkle of salt or in endless variations as the star ingredient in salads.

I just realized I have NO cucumber recipes on this blog yet.  Gasp!  How on earth could that be?  I guess the simple, everyday things we make get taken for granted.

Cucumbers are one of the cheapest veggies when they’re in season and I certainly get them in while the gettin’ is good.

This cucumber salad.  Beyond simple to make.  So crisp, so refreshing, such a lovely bite to eat on a summer day.

Japanese Ginger Cucumber Salad | www.craftycookingmama.com

You’ll notice that I seed the cucumbers.  This always seems to be cause for conversation.  Here’s how I decide when the seeds are going to stay and when they’ve got to go.  If I’m slicing cucumbers as a snack, or there going into a garden salad or any salad where they’ll be eaten within a few hours, the seeds usually stay.  If they’re getting mixed with any creams (think sour cream, Greek yogurt), going into a dip or will be sitting for more than a few hours, the seeds go.  There’s a whole lot of watery mess waiting to seep from those seeds.

I often half this recipe and eat it for a quick lunch.  Seeds certainly stay in that scenario.

Japanese Ginger Cucumber Salad | www.craftycookingmama.com

Ginger can be tricky to grate.  I love the flavor of it but I don’t like big bites and strings of it in my salads.  I’ve found the simplest method for mincing ginger is to put it thru my garlic press.  If you plan ahead, you could also freeze the ginger and grate it on a microplane.

When serving this salad, I realized how plain in appearance it really is.  Most of my other cucumber salads are served with tomatoes, cheeses, peppers, herbs and other bright fruits and veggies.  Don’t be fooled by this salads simplicity, though.  While it’s appearance may lack in brightness, the taste most certainly does not.

Summer eating is best when it’s light, fresh, flavorful & laid back.  This Ginger Cucumber Salad certainly fits the bill!

Hope everyone is enjoying this gorgeous summer weather!  Thanks for stopping by!

-Amanda-

Japanese Ginger Cucumber Salad | www.craftycookingmama.com

Japanese Ginger Cucumber Salad | www.craftycookingmama.com
Print Recipe
5 from 1 vote

Japanese Ginger Cucumber Salad

A bright, cool & crisp Japanese Ginger Cucumber Salad. Fresh & simple eats for laid back summer days.
Cook Time10 mins
Total Time10 mins
Course: salads
Servings: 3 -4 servings
Author: Amanda

Ingredients

  • 2 cucumbers
  • 3 tablespoon white wine vinegar
  • 2 tablespoon sugar
  • 1 teaspoon fresh ginger minced or grated
  • 1/4 teaspoon kosher salt

Instructions

  • Peel, seed and dice cucumbers. (To seed cucumbers - cut in half lengthwise and use spoon to scoop out seeds)
  • Slice cucumbers into a mixing bowl.
  • Toss with white wine vinegar, sugar, ginger & salt. Salad is best after chilled for a few hours but can be eaten immediately.
  • Enjoy 🙂
  • *Note* If you'd like, you can use an extra 1/4 teaspoon salt, mix with cucumbers and allow to drain for about half an hour in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out excess liquid.

Japanese Ginger Cucumber Salad | www.craftycookingmama.com

 

Filed Under: Appetizers, Healthy(ish), Recipes, Salads, Snacks, Vegan, Veggies

Bacon Wrapped Asparagus with Quail Eggs

June 29, 2016 by Amanda 20 Comments

Fancy up your basic breakfast or brunch with these Bacon Wrapped Asparagus Bundles Topped With Quail Eggs.  Simple enough to make any day of the week 🙂 

Bacon Wrapped Asparagus Bundles Topped with Sunnyside-up Quail Eggs | www.craftycookingmama.com

Breakfast.  I absolutely love it – after 10:00 am.  I’ve never been a morning person, but I’ve adapted over the years.  Early riser I am, early eater – not so much.  Coffee is all my body requires until 10ish.  So I suppose my daily eating habits would be “Coffee, Brunch, Lunch & Dinner”.  It works for me.

Most days I prefer to eat simple breakfasts.  Over easy eggs on an English muffin tends to be my go-to.  I love eggs, and with a flock of happy free ranging chickens, I always have a surplus of the most amazing eggs ever to use.

Some days I enjoy fussing a bit more over my first meal of the day.  With fresh asparagus, bacon and quail eggs staring back at me from my fridge – this meal just had to happen.

Bacon Wrapped Asparagus Bundles Topped with Sunnyside-up Quail Eggs | www.craftycookingmama.com

I am not a bacon fanatic and wrapping everything in bacon doesn’t overly excite me.  That being said, there is a time & a place for everything.  Like here & now.  Just as you thought roasted asparagus couldn’t get any better – you go and try it wrapped it in bacon.  Yum.

Quail eggs.  They’re a lovely treat and I’m always happy when I get my hands on them.  They don’t taste much different than a chicken egg – perhaps just a bit richer.  You treat them just as you would a chicken egg, just adapt cooking time for a smaller egg.

Quail Eggs | www.craftycookingmama.com

Though a bit more special than my usual breakfast eats, this meal is still simple as simple can be.  Prep the asparagus, wrap it in bacon and toss it in the oven.  30 – 35 minutes later it’s done.  Fry up a few quail eggs in butter for a minute or two, slide them onto your asparagus and you’re ready to eat.

Bacon Wrapped Asparagus Bundles | www.craftycookingmama.com

This breakfast is easy enough to be made any day of the week.  It’s wonderful served as breakfast, brunch, lunch or dinner – cause really, who decides what’s deemed breakfast.  This meal would definitely impress brunch time guests.

Oh, and if you can’t find quail eggs (though you really should try) you could certainly serve this with chicken or duck eggs.

Enjoy!  Thanks for stopping by!

-Amanda-

Bacon Wrapped Asparagus Bundles Topped with Sunnyside-up Quail Eggs | www.craftycookingmama.com

Bacon Wrapped Asparagus Bundles Topped with Sunnyside-up Quail Eggs | www.craftycookingmama.com
Print Recipe
5 from 2 votes

Bacon Wrapped Asparagus with Quail Eggs

Fancy up your basic breakfast or brunch with these Bacon Wrapped Asparagus Bundles Topped With Quail Eggs. Simple enough to make any day of the week 🙂
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Servings: 5 -6
Author: Amanda

Ingredients

  • 1 - 1 1/2 pound asparagus
  • 5-7 slices of bacon
  • salt & pepper
  • olive oil for spritzing
  • quail eggs approx 1 dozen
  • 1 -2 tablespoon butter

Instructions

  • Preheat oven to 400°
  • Rinse and trim asparagus.
  • Create bundles of asparagus - 3-4 pieces each bundle. Plan on 4 pieces for average size asparagus, 3 pieces for thicker stalks.
  • Salt and pepper each bundle and wrap bacon around bundle, wrapping upwards at an angle.
  • Spritz any unwrapped areas (tips & ends) with olive oil.
  • Place on cookie sheet and bake for 30 -35 minutes. Asparagus should be tender and bacon should be browned and crisp.
  • Fry quail eggs in a generous amount of butter over medium heat for 1-2 minutes. I find it easiest to crack quail eggs with a butter knife into a small bowl, in pairs, and pour from bowl into frying pan.
  • Slide pairs of cooked eggs on top of asparagus bundles. Salt & pepper to taste. Serve immediately.
  • Note: Chicken or duck eggs may be substituted if quail eggs are not available.

Bacon Wrapped Asparagus Bundles Topped with Sunnyside-up Quail Eggs | www.craftycookingmama.com

 

Filed Under: Breakfast, Eggs, Pork, Recipes, Veggies

Garden Veggie Spread

June 24, 2016 by Amanda 12 Comments

This is a sponsored conversation written by me on behalf of Snapple. The opinions and text are all mine. #TrueTeaTaste

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Summer comes only once a year!  I like to make the most of these beautiful sunny days and keep life as simple as possible.  With so much outdoor work to do (in addition to all the normal day to day tasks) indoor chores get cut back.  Extensive cooking & baking goes south for the summer – I try to keep the food and drinks easy.  Fresh, simple, laid back food for mostly laid back days.

The joys of summer bring fresh veggies.  Some of us garden, some of us grab it from a local produce stand or market.  Either or – it’s here, it’s in abundance and it’s just begging to be tossed into every dish imaginable.  Nothing beats local produce, and for many of us, this season is only a few short months each year.

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I have a stockpile of quick and easy recipes to get our fill of summer veggies in.  This Veggie Spread is one of my favorites.  It’s simple and can be easily made to your tastes and with whatever veggies you have on hand.  Chop up some veggies, toss everything in the food processor and your spread is ready!

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I enjoy this Veggie Spread as a light afternoon snack.  It’s a nice midday break – served with crackers and a delicious iced tea.  Think summer tea time 🙂

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I’m a big tea drinker, hot and cold, and love it in all shapes and forms.  I enjoy brewing my own iced tea but it seems supply just can’t meet demand in my home during the summer season, so I keep my fridge stocked with Snapple® Straight Up™ Tea.  I love this stuff!  Made with all-natural ingredients – nothing artificial – it has everything you need in it and none of the stuff you don’t.  This tastes like iced tea is meant to taste!

I’m so excited about the two new varieties –  Snapple® Straight Up™ Tea Rooibos and Sorta Sweet Honey Green Tea.  Both these teas are light, tasty and refreshing – perfect for sipping any day!

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Enjoy all the tastes of the season and live that laid back summer living!

Thanks for stopping by!

-Amanda-

Head over to Snapple® for product information, bottle cap facts and kooky fun 🙂 

A quick & simple spread made with cream cream cheese & your favorite garden veggies and herbs - make it your own. Perfect summer snack | www.craftycookingmama.com
Print Recipe
5 from 1 vote

Garden Veggie Spread

A quick & easy spread / dip using fresh garden veggies. This recipe is easily adaptable - use your favorite veggies, herbs and spices to create your own perfect Vegetable Spread! I often add more onions & garlic for myself or add whatever herbs are growing in abundance. Enjoy!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: dips, veggies
Servings: 4 -8 servings
Author: Amanda

Ingredients

  • 1- 8 oz package cream cheese cubed
  • 3/4 cup chopped bell peppers - I used half green and half yellow
  • 1 medium carrot grated
  • 1 stalk celery chopped
  • 3 radishes chopped
  • 3-4 spring onions snipped + extra for garnish
  • 1 clove garlic minced
  • 1-2 tablespoons half & half optional
  • freshly cracked salt & pepper to taste

Instructions

  • Prep & chop all veggies.
  • Place cubed cream cheese and all veggies into food processor. Pulse until desired consistency. If you want a chunkier spread, process less. If spread is too thick for your liking, a tablespoon or two of half and half may be added.
  • Alternatively, if you didn't want to use a food processor, chop veggies finely or grate and stir by hand.
  • Transfer spread to mixing bowl. Salt & pepper to taste, stir.
  • Store covered in fridge for a few hours, allowing flavors to blend.
  • Serve with fresh veggies, crackers, pita chips or wheat crackers. Garnish with additional pepper & snipped spring onions. Enjoy 🙂

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Filed Under: Appetizers, Dips, Drinks, Recipes, Snacks, Veggies

Rhubarb Kuchen

May 13, 2016 by Amanda 8 Comments

This Rhubarb Kuchen is for all you rhubarb lovers.  Sweet and tart rhubarb over a yeast cake covered with a custard.  Rhubarb is going solo on this one – no strawberries buddying up here.

Rhubarb Kuchen | A German Rhubarb & Custard Yeast Cake | www.craftycookingmama.com

Eating local.  Eating local seasonal ingredients.  Yes and yes.  Great concept, but in certain parts of the world there’s not a whole lot to be grown during certain months of the year.  Leave it up to Old Man Winter and his love for the East Coast.

That’s all done and over, for now anyhow.  Spring is here.  Rhubarb marks the start of the season of warm sunny days and bountiful fresh veggies and fruit.

I like rhubarb.  I truly enjoy it’s unique, tangy flavor.  It seems every time I use it I pair it up with strawberries.  Really, strawberries & rhubarb are like peas and carrots.  Tried and true, sure – but I wanted something new.  I wanted to make something that focused on just the rhubarb.  No distractions.  An all or nothing type of deal.

Rhubarb Kuchen | A German Rhubarb & Custard Yeast Cake | www.craftycookingmama.com

I didn’t have to look far for the perfect recipe.  I had this recipe for years.  It’s an old German recipe from an old German friend.

I wondered why I’ve waited so long to bake this dessert.  Perhaps I fall into seasonal routines with seasonal tastes.  Much like every Thanksgiving I still crave my grandmothers potato filling – each Spring I look forward to a strawberry & rhubarb pie.

Onto our Rhubarb Kuchen.  Kuchen is simply a German cake.  It’s a yeast cake, so you’ll need to plan for about two hours of rise time.  No biggie though – this kuchen is a simple, no knead version.  No major fussing here.

The dough makes enough for two kuchens.  Throw that other half of the dough in the fridge and use it another day.  Bake it with some butter, sugar & cinnamon and you’ll have yourself a fab little cake.

Rhubarb Kuchen | A German Rhubarb & Custard Yeast Cake | www.craftycookingmama.com

Sprinkle your chopped rhubarb pieces over the dough, spoon the custard on top and bake.  Soon your whole house will be filled of the one and only tantalizing aroma of rhubarb.  Oh, I missed that smell……

This cake is delicious.  I had a hard time stopping myself after a piece or two.  Delicious it is, pretty it isn’t.  Although there’s beauty in all things, this Rhubarb Kuchen is one ugly cake.  I pondered upon ways to gussy it up but had zero time to fuss.  It’s been a busy few weeks.  A little whipped cream and a sprinkle of cinnamon fixed it up enough.

Not Pretty But Its Delicious - Rhubarb Kuchen | A German Rhubarb & Custard Yeast Cake | www.craftycookingmama.com

Everyone’s been telling me how great rhubarb freezes – so I might just give it a try this year.  Perhaps I’ll revisit (and dress up) this cake during the winter months.

I hope you enjoy this cake where it’s all about the rhubarb.  Thanks so much for stopping by – Happy Baking!

-Amanda-

Rhubarb Kuchen | A German Rhubarb & Custard Yeast Cake | www.craftycookingmama.com

Rhubarb Kuchen | A German Rhubarb & Custard Yeast Cake | www.craftycookingmama.com
Print Recipe

Rhubarb Kuchen

Rhubarb Kuchen - A German Rhubarb & Custard Yeast Cake
Prep Time2 hrs
Cook Time40 mins
Total Time2 hrs 40 mins
Course: cakes
Cuisine: German
Servings: 12
Author: Amanda

Ingredients

  • Kuchen Dough
  • 1/2 cup scalded milk
  • 1/2 cup butter room temp
  • 1/4 cup sugar
  • 1 packet of yeast
  • 3 cups flour
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • Rhubarb & Custard Topping
  • 4 -5 stalks rhubarb cut into 1/2"-3/4" pieces
  • 1/2 cup sugar
  • Custard Topping
  • 1/2 cup sour cream
  • 3 egg yolks
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • Optional: Whipped cream & cinnamon to serve

Instructions

  • For Dough
  • Combine butter and sugar in a large mixing bowl. Pour scalded milk over it and stir until butter is melted. Set aside - this needs to cool down a little.
  • In a small bowl, combine packet of yeast and 1-2 tablespoons warm water (about 100°F) and stir until yeast is dissolved.
  • Add yeast to butter mixture.
  • Add flour, egg yolks, salt & lemon rind. Mix until thoroughly combined, no need to knead (hehe)
  • Cover bowl and let dough rise for about 2 hours in a warm, draft free area.
  • Divide dough in half. Save other half, covered and refrigerated, for another occasion.
  • Preheat oven to 350°
  • Press dough into bottom of a greased 9"x13" baking dish.
  • Onto the rhubarb. Slice it and toss it with 1/2 cup sugar. Spoon evenly on top of dough.
  • In a mixing bowl, whisk together sour cream, egg yolks, 1/4 cup sugar and vanilla extract.
  • Spoon custard mixture over top of cake.
  • Bake for 35 - 40 minutes. Toothpick inserted near center should come out clean and custard should be set.
  • Cool on wire rack.
  • Top with whipped cream and cinnamon if you'd like. Enjoy 🙂
  • I store this Rhubarb Kuchen covered in the refrigerator. Let sit at room temp for about half an hour before serving.

 

 

 

 

Filed Under: Cakes, Desserts, Fruit, Recipes, Veggies

Kefta Kabobs & Grilled Turkey Bratwursts

April 24, 2016 by Amanda 21 Comments

“This post was sponsored by Shady Brook Farms turkey brand as part of an In-Home Party Activation for Influence Central. I received complimentary products to facilitate my review.”

Kefta Kabobs with Tzatziki Sauce | Ground Turkey Kefta Kabobs | www.craftycookingmama.com

It’s beautiful out!  The birds are chirping, the plants are coming to life – I look out my windows and finally see green again.  Yay!  The nicer it gets out, the less time I want to be inside.  I just spent months hibernating indoors – it’s time to get outside and live!

In my younger days I loved going out, going away – being anywhere but home.  Not anymore.  I adore my home and love to entertain.  There’s nothing I enjoy more than hanging around and cooking out with family & friends.  BBQ chicken, burgers & hot dogs – yes, yes, yes!  These are fine as accompaniments to any BBQ you may have, but they certainly shouldn’t be the main event.  I like to mix it up.  My guests have come to expect, shall we say, something in addition to the normal.

Kefta Kabobs with Tzatziki Sauce | Ground Turkey Kefta Kabobs | www.craftycookingmama.com

A few thoughts, first.  I often keep this blog lighthearted and stay neutral about issues that might mean more to me than I let on to.  I won’t get pushy, I promise.  I would like to stress how very important it is to know where our food comes from and how it’s been processed and handled.  I feel it’s also our duty to strive for all livestock to be treated ethically and compassionately.

All the more reasons I’m excited and honored to be working with Shady Brook Farms.  Shady Brook Farms is dedicated to bringing wholesome, natural turkey raised with care and respect, and without the use of growth promotants.  All while keeping it affordable.  Each & every Shady Brook Farms package you pick up is clearly marked with which of it’s 700 independent family farms your product came from.  How’s that for knowing where your food comes from?

Shady Brook Farms Ground Turkey | www.craftycookingmama.com

Okay, you’ve waited long enough.  Let’s talk food and drinks.

I often stress the importance of keeping things uncomplicated while entertaining.  Plan ahead, do whatever prep work you can ahead of time and keep the food & drinks laid back.  You don’t want to be playing master chef all day  – you want to cook, hang out and have fun with friends and family.  You’re company is not just at your house for food – they’ve come to see you!

First we’ll talk drinks.  Nothing fancy, just something sweet and simple.  I love kicking back, relaxing and sipping on a glass of iced tea.  Meadow Tea is my favorite, but Spring has just arrived and my mint isn’t in full effect yet.  So instead I made an iced green tea.  Lightly sweetened with sugar and a tad of honey and lemon – it’s a wonderful warm weather drink.

Simple Iced Green Tea with Honey & Lemon | www.craftycookingmama.com

This was my first time grilling out this year and I was excited to make something I haven’t had in quite sometime.  Kefta Kabobs.  It is one of my (many) favorite Turkish foods but instead of lamb or beef, I switched it up and used Shady Brook Farms ground turkey.

Kefta kabobs do involve a little prep work – but this was all done well before my company arrived.  I prepped everything in the morning and when it was time to cook all I had to do was throw the kabobs on the grill.

I served these flavorful kefta kabobs with LOTS of tzatziki sauce, a simple salad, pitas, hummus, feta cheese & olives.  Awesome with tabbouleh, too.  Such a delicious plate!

Kefta Kabobs with Tzatziki Sauce | Ground Turkey Kefta Kabobs | www.craftycookingmama.com

Keeping it simple, I threw some Turkey Bratwursts with coarse ground mustard and onions on the grill.  Delicious!  Accompanying this was grilled cabbage wedges wrapped in bacon.  Seriously – who ever knew cabbage could be so good.  Killer plate!

Grilled Turkey Bratwurst Sausage with Coarse Mustard & Onions | www.craftycookingmama.comGrilled Cabbage Wedges Wrapped in Bacon | www.craftycookingmama.com

Oh, and of course I made some burgers and hot dogs.  It’s traditional 😉

So get out there, enjoy this weather and get to cooking!

Thanks so much for stopping by!

-Amanda-

Shady Brook Farms is all about turkey with a purpose. To learn more, visit: bit.ly/1SO4Uxi

Shady Brook Farms Serving Tray Contest April - May 2016 | www.craftycookingmama.com

Kefta Kabobs with Tzatziki Sauce | Ground Turkey Kefta Kabobs | www.craftycookingmama.com
Print Recipe
5 from 2 votes

Ground Turkey Kefta Kabobs & Tzatziki Sauce

Delicious Kefta Kabobs made with ground turkey. Simple to make and loaded with flavor!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Chicken &amp, Poultry
Servings: 4 servings
Author: Amanda

Ingredients

  • FOR KEFTA KABOBS:
  • 20 oz package of Shady Brook Farms ground turkey
  • 1 medium onion chopped
  • 1/4 cup fresh cilantro loosely packed
  • 1/4 cup fresh parsley loosely packed
  • 2 tablespoon fresh mint
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pepper
  • skewers
  • FOR TZATZIKI SAUCE:
  • 2 medium sized cucumbers
  • kosher salt
  • 2 cups plain Greek yogurt
  • 2 cloves garlic minced
  • 1 tablespoon finely chopped fresh herb of choice dill, mint, parsley
  • 2 tablespoon lemon juice
  • salt & pepper to taste

Instructions

  • For Kefta Kabobs:
  • I throw the chopped onion and cilantro, parsley and mint into a food processor and pulse until everything is super fine - it will be like a saucey salsa. Alternatively, you could dice everything fine by hand.
  • In a mixing bowl, thoroughly combine ground turkey, onion & herb mixture and salt, paprika, cumin, cinnamon and pepper.
  • Shape meat mixture into sausage form and insert skewers.
  • (This can be done well ahead of time & refrigerated until needed)
  • Grill about 5 minutes on each side or until cooked through. (I grilled these on top of aluminum foil)
  • Serve with tzatziki & enjoy 🙂
  • For tzatziki:
  • Peel, seed and dice cucumbers. (To seed cucumbers - cut in half lengthwise and use spoon to scoop out seeds)
  • Sprinkle a generous amount of salt over cucumbers and toss.
  • Let cucumbers drain for 1-2 hours in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out liquid. Before using, wrap cucumbers in paper towels and squeeze out any excess liquid.
  • In a bowl, combine cucumbers, Greek yogurt, garlic, fresh herb and lemon juice. Stir.
  • Add a crack or two of fresh pepper.
  • Sauce can be served immediately, but is best after refrigerating for an hour or two to allow flavors to blend.
  • Tzatziki sauce can be stored for a day or two in the fridge. If liquid starts to form (from the cucumbers), blot up with a paper towel & stir.
Grilled Turkey Bratwurst Sausage with Coarse Mustard & Onions | www.craftycookingmama.com
Print Recipe
5 from 2 votes

Grilled Bacon Wrapped Cabbage Wedges & Turkey Bratwursts

Turkey Brats & Bacon Wrapped Cabbage Wedges on the grill.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: dinner
Servings: 4 -6
Author: Amanda

Ingredients

  • For Cabbage:
  • 1 small/medium size head of cabbage
  • 1 pound of bacon
  • salt & pepper
  • aluminum foil
  • For Bratwursts:
  • Shady Brook Farms Turkey Bratwursts 20 oz package
  • coarse ground mustard
  • large onion chopped
  • salt & pepper

Instructions

  • For Bacon Wrapped Cabbage:
  • Rinse cabbage, pat dry.
  • Cut cabbage into quarters & chop off bottom stem. I leave the core intact, but you can remove it if you prefer.
  • Salt & pepper cabbage wedges.
  • Wrap cabbage wedge in bacon - I used three slices of bacon per wedge.
  • Wrap wedge in aluminum foil and grill over medium direct heat until tender and bacon is of desired crispness. Plan on 45 mins - 1 hour.
  • For Bratwursts:
  • Salt, pepper & grill onions - this is done easily on a grilling tray or on aluminum foil.
  • Coat bratwursts in coarse ground mustard and grill on indirect heat until cooked through.
  • Serve with onions and additional mustard.
Simple Iced Green Tea with Honey & Lemon | www.craftycookingmama.com
Print Recipe
5 from 2 votes

Iced Green Tea with Honey & Lemon

A Simple Iced Green Tea sweetened with sugar and a tad of honey & lemon.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Drinks
Servings: 3 quarts
Author: Amanda

Ingredients

  • 12 cups water
  • 2 bags of green tea regular size teabags
  • 1/2 cup - 3/4 cup sugar
  • 2 tablespoon honey
  • 1 medium lemon juiced

Instructions

  • Bring water to boil in a large saucepan.
  • Remove from heat, add teabags, cover and let steep for an hour.
  • Remove tea bags. Stir in sugar, honey and lemon juice.
  • Pour into 3 quart iced tea jar (pictured) and chill.
  • Serve with ice and enjoy. Keep refrigerated.

Shady Brook Farms turkey products are available in the following states: ME, NH, VT, NY, NJ, MA, VA, RI, CT, PA, MD, DE, WV, NC, SC,GA, and FL. For those outside of those states, look for Shady Brook Farms’ sister brand, Honeysuckle White!

www.craftycookingmama.comKefta Kabobs with Tzatziki Sauce | Ground Turkey Kefta Kabobs | www.craftycookingmama.comKefta Kabobs with Tzatziki Sauce | Ground Turkey Kefta Kabobs | www.craftycookingmama.com

Filed Under: Chicken & Poultry, Dinner, Recipes, Veggies

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Welcome to Crafty Cooking Mama. I’m Amanda, a wife and mama loving life in beautiful Lancaster County, Pennsylvania.

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