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Roasted Green Beans
Fresh Green Beans are one of my favorite vegetables, roasting them is super delicious and nutrisious, try Roasted Green Beans today for your hungry family!
1 1/2 lbs Fresh Green Beans - Ends snipped
2 T Extra Virgin Olive Oil
1 small onion - sliced thin
2 T (may use more or less) minced Garlic
1/2 Slivered Almonds
Fresh Ground Sea Salt & Pepper
2 - 3 T Balsamic Vinegar
Preheat oven to 400*. In a small pan, lightly brown the almonds, set aside. Wash and snip the ends of the green beans. Slice the onion. In a Jelly Roll pan, brush the 2 T of Olive Oil, place the green beans, onion and garlic on top of oil. Quickly toss in pan to coat everything. Top with fresh ground sea salt & pepper. Bake for 30 minutes or until crisp tender, stir twice during baking. Remove from heat, put in a shallow Polish Pottery Serving Dish, top with Almonds and drizzle with Balsamic Vinegar. Serve - these are so tasty!
Enjoy!
Leah - Owner and Head Chef of Peacock Pottery
1 1/2 lbs Fresh Green Beans - Ends snipped
2 T Extra Virgin Olive Oil
1 small onion - sliced thin
2 T (may use more or less) minced Garlic
1/2 Slivered Almonds
Fresh Ground Sea Salt & Pepper
2 - 3 T Balsamic Vinegar
Preheat oven to 400*. In a small pan, lightly brown the almonds, set aside. Wash and snip the ends of the green beans. Slice the onion. In a Jelly Roll pan, brush the 2 T of Olive Oil, place the green beans, onion and garlic on top of oil. Quickly toss in pan to coat everything. Top with fresh ground sea salt & pepper. Bake for 30 minutes or until crisp tender, stir twice during baking. Remove from heat, put in a shallow Polish Pottery Serving Dish, top with Almonds and drizzle with Balsamic Vinegar. Serve - these are so tasty!
Enjoy!
Leah - Owner and Head Chef of Peacock Pottery
Strawberry Jam
I love homemade Strawberry Jam - this is a super easy recipe!
3 C Strawberries - Mashed
4 - 5 C Sugar (depending on how sweet you like your jam)
1 package liquid pectin (Certo is the brand I prefer)
1 T Lemon Juice
Wash, hull & mash strawberries using either your hands or a potato masher. Add the sugar, mix well and set aside for 30 minutes, stirring occasionally. Then add to a saucepan and heat to boiling for 1 minute. In a small bowl, mix the pectin & lemon juice. After the strawberry mixture has boiled for 1 minute, then add pectin mixture, heat again to boiling. Remove from heat and put in jars, seal tightly. Let the jam sit on the counter for 24 hours, then store in either the refrigerator or freezer.
Enjoy!
Leah - Owner & Head Chef at Peacock Pottery
3 C Strawberries - Mashed
4 - 5 C Sugar (depending on how sweet you like your jam)
1 package liquid pectin (Certo is the brand I prefer)
1 T Lemon Juice
Wash, hull & mash strawberries using either your hands or a potato masher. Add the sugar, mix well and set aside for 30 minutes, stirring occasionally. Then add to a saucepan and heat to boiling for 1 minute. In a small bowl, mix the pectin & lemon juice. After the strawberry mixture has boiled for 1 minute, then add pectin mixture, heat again to boiling. Remove from heat and put in jars, seal tightly. Let the jam sit on the counter for 24 hours, then store in either the refrigerator or freezer.
Enjoy!
Leah - Owner & Head Chef at Peacock Pottery
Hot Chicken Sandwiches
This easy to make recipe is great for leftover chicken or turkey. My boys love Hot Chicken Sandwiches!
6 C Chicken (chopped)
1 C Mayonnaise (I like Best Foods)
1 C Celery (diced)
1/2 C Onion (diced)
1/2 C Red Pepper (diced) - optional
1 can Cream of Mushroom Soup
2 - 3 C Cubed Velveeta Cheese (or shredded cheese of your choice)
Hamburger Buns
Preheat oven to 400*. Mix all ingredients except for cheese. Put in a casserole dish, top with cheese. Cover and bake for 30 minutes or until bubbly. Buns can be toasted, if preferred.
Note: This can also be made in a crockpot.
6 C Chicken (chopped)
1 C Mayonnaise (I like Best Foods)
1 C Celery (diced)
1/2 C Onion (diced)
1/2 C Red Pepper (diced) - optional
1 can Cream of Mushroom Soup
2 - 3 C Cubed Velveeta Cheese (or shredded cheese of your choice)
Hamburger Buns
Preheat oven to 400*. Mix all ingredients except for cheese. Put in a casserole dish, top with cheese. Cover and bake for 30 minutes or until bubbly. Buns can be toasted, if preferred.
Note: This can also be made in a crockpot.
Spaghetti Pie
Another super easy, family friendly dinner - Spaghetti Pie
2 lbs Ground Beef
1 small onion - chopped
1 jar of spaghetti sauce (I prefer Hunts Mushroom Sauce)
1 t minced Garlic
1 1/2 C Shredded Mozzarella Cheese
1/2 C Sour Cream
1 Tube Crescent Rolls
2 T melted Butter
1/3 C grated Parmesan Cheese
Preheat oven to 375*. In a large skillet, brown the ground beef and onion, drain. Return to skillet, add 1/3 - 1/2 can of spaghetti sauce (just enough for taste - too much will make it soupy). Spread ground beef mixture in the bottom of a 9 x 13 Polish Pottery Cake Pan.
In another bowl, mix the sour cream and Mozzarella Cheese, spread over the top of the meat mixture.
Separate the crescent rolls into rectangles and place on top of sour cream mixture. In a small bowl, mix the butter & Parmesan cheese, spread over top of crescent rolls.
Bake for 20 - 25 minutes until topped is browned. Let sit for 5 minutes before cutting and serving.
2 lbs Ground Beef
1 small onion - chopped
1 jar of spaghetti sauce (I prefer Hunts Mushroom Sauce)
1 t minced Garlic
1 1/2 C Shredded Mozzarella Cheese
1/2 C Sour Cream
1 Tube Crescent Rolls
2 T melted Butter
1/3 C grated Parmesan Cheese
Preheat oven to 375*. In a large skillet, brown the ground beef and onion, drain. Return to skillet, add 1/3 - 1/2 can of spaghetti sauce (just enough for taste - too much will make it soupy). Spread ground beef mixture in the bottom of a 9 x 13 Polish Pottery Cake Pan.
In another bowl, mix the sour cream and Mozzarella Cheese, spread over the top of the meat mixture.
Separate the crescent rolls into rectangles and place on top of sour cream mixture. In a small bowl, mix the butter & Parmesan cheese, spread over top of crescent rolls.
Bake for 20 - 25 minutes until topped is browned. Let sit for 5 minutes before cutting and serving.
Pasta Carbonara
This is my favorite pasta dish, now my boys are hooked on it too, which means I can make Pasta Carbonara any time I like! Yahoo for me!
1 package Thin Spaghetti
4 T Extra Virgin Olive Oil
1 Clove Garlic - chopped
1 lb Ham - Chopped
3 Eggs
1/3 C Shredded Parmesan Cheese
1/3 C Grated Romano Cheese
2 T Chopped Fresh Italian Parsley (optional - I do not add this, my boys don't like it)
1/2 T Fresh Ground Pepper
1/2 T Fresh Ground Sea Salt
Cook spaghetti according to the package. While the spaghetti is cooking, in another saucepan add the ham, olive oil and garlic. Cook over medium heat for 5 minutes. In a Polish Pottery Mixing Bowl, mix the eggs, pepper, salt, Parmesan & Romano cheese, whisk together. When the spaghetti is cooked, drain and immediately return to pan over low heat. Add egg mixture, toss with spaghetti, then add ham mixture, toss. Sprinkle with Parmesan Cheese and serve.
Enjoy!
Leah - Owner & Head Chef at Peacock Pottery
4 T Extra Virgin Olive Oil
1 Clove Garlic - chopped
1 lb Ham - Chopped
3 Eggs
1/3 C Shredded Parmesan Cheese
1/3 C Grated Romano Cheese
2 T Chopped Fresh Italian Parsley (optional - I do not add this, my boys don't like it)
1/2 T Fresh Ground Pepper
1/2 T Fresh Ground Sea Salt
Cook spaghetti according to the package. While the spaghetti is cooking, in another saucepan add the ham, olive oil and garlic. Cook over medium heat for 5 minutes. In a Polish Pottery Mixing Bowl, mix the eggs, pepper, salt, Parmesan & Romano cheese, whisk together. When the spaghetti is cooked, drain and immediately return to pan over low heat. Add egg mixture, toss with spaghetti, then add ham mixture, toss. Sprinkle with Parmesan Cheese and serve.
Enjoy!
Leah - Owner & Head Chef at Peacock Pottery
Freezer Coleslaw
I love having quick food in the freezer for nights when I just don't want to cook. This Freezer Coleslaw is a perfect side dish.
1 medium head of Cabbage - chopped
1 small onion - chopped
1 C Carrots - chopped
1 C Vinegar
2 C Sugar
1/2 C Water
1 t Celery Seed
1 t Ground Mustard
1/2 t Pepper
1 t Salt
In a Polish Pottery Mixing Bowl, place the chopped cabbage, sprinkle with salt and set aside for 1 hour. After and hour, add carrots and onion, mix. In a saucepan, mix vinegar, sugar, water, celery seed, ground mustard & pepper. Heat over medium high heat to boiling, boil for 1 minutes while stirring. Take off heat and let cool to lukewarm. Squeeze out cabbage mixture, then pour sauce over, stir until covered. Store in a freezer safe container - jars or bags and keep in freezer until needed.
Enjoy!
Leah - Owner & Head Chef at Peacock Pottery
1 small onion - chopped
1 C Carrots - chopped
1 C Vinegar
2 C Sugar
1/2 C Water
1 t Celery Seed
1 t Ground Mustard
1/2 t Pepper
1 t Salt
In a Polish Pottery Mixing Bowl, place the chopped cabbage, sprinkle with salt and set aside for 1 hour. After and hour, add carrots and onion, mix. In a saucepan, mix vinegar, sugar, water, celery seed, ground mustard & pepper. Heat over medium high heat to boiling, boil for 1 minutes while stirring. Take off heat and let cool to lukewarm. Squeeze out cabbage mixture, then pour sauce over, stir until covered. Store in a freezer safe container - jars or bags and keep in freezer until needed.
Enjoy!
Leah - Owner & Head Chef at Peacock Pottery
Cotton Candy Easter Cups
Another fabulous post from my "Celebrity Chefs". Please help me welcome Lisa Nicholson - Your VA Lisa a Virtual Assistant - Lisa is here to help you & your business!
Lisa found this wonderful idea Cotton Candy Easter cupcakes and made her own for her kids! Here is the super quick idea for fun Easter treats - the kids in your household will love them!
Lisa found this wonderful idea Cotton Candy Easter cupcakes and made her own for her kids! Here is the super quick idea for fun Easter treats - the kids in your household will love them!
Paper Cupcake Holders
1 bag of Cotton Candy
1 Box of Peeps
1 bag of M & M's, Jelly Beans or Robin's Eggs
Line the bottom of each cupcake paper with Cotton Candy,
These would make really cute place holders for your Easter dinner table and the kids would love to help make them!
I love how Lisa displayed these using a Polish Pottery Serving Tray and added the Pisanki Eggs, Looks fantastic! Thank you Lisa for sharing your fun Cotton Candy Easter Cups!
Leah - Owner & Head Chef at Peacock Pottery
1 bag of Cotton Candy
1 Box of Peeps
1 bag of M & M's, Jelly Beans or Robin's Eggs
Line the bottom of each cupcake paper with Cotton Candy,
separate the peeps, put one on top of cotton candy then place the "eggs" jelly beans, M & M's or Robins Eggs.
These would make really cute place holders for your Easter dinner table and the kids would love to help make them!
Leah - Owner & Head Chef at Peacock Pottery
Hot Fudge Pudding
Today's recipe: Hot Fudge Pudding is from Marilee Parrish, another one of our "Celebrity Chefs" Marilee is an Author, Speaker and CEO of Mommy Bag Marketing. She is also a wonderful Christian wife and mother of two small children.
Here is the recipe I used from my newest cookbook 365 Decadent Dishes for Chocolate Lovers:
Here is the recipe I used from my newest cookbook 365 Decadent Dishes for Chocolate Lovers:
Hot Fudge Pudding
1 cup flour
¼ teaspoon salt
2 tablespoons cocoa
2 teaspoons baking powder
¾ cup sugar
½ cup milk
2 tablespoons shortening
1 cup nuts, chopped
4 tablespoons brown sugar
2 tablespoons cocoa
2 cups hot water
Preheat oven to 350˚. Mix flour, salt, cocoa, baking powder, and sugar in bowl.
Stir in milk, shortening, and nuts. Spread into 9 x 9-inch baking pan.
(I used Peacock Pottery's oval baker instead and it turned out
fabulous!)
Mix brown sugar and 2 tablespoons cocoa and sprinkle over mixture. Pour hot water over
top and bake for 40 minutes. Serve with ice cream or whipped topping.
Thank you Marilee for sharing this delicious recipe, I can't wait to try it!
Related Article: Meet our Celebrity Chefs
Leah - Owner and Head Chef at Peacock Pottery
Spinach Ham Quiche
I am not a breakfast eater, I am a Brunch eater. So this Spinach Ham Quiche is perfect for me! I hope you enjoy it too!
1 Pilsbury Pie Crust
1/2 C ham - chopped in to small pieces
1/2 C spinach - chopped
1/4 C Tomato - diced & seeded
4 large eggs
2 C Half & Half
1/4 t Salt
1/4 t Pepper
Pinch of Nutmeg
1/4 t Mrs. Dash Onion Seasoning
1 1/4 C Shredded Swiss Cheese
Preheat oven to 450*. In a Polish Pottery Pie Plate, roll out pie crust and bake for 8 minutes (cover with foil), remove the foil and bake an additional 5 minutes. Remove to cool. After the crust has cooled, place the ham, spinach and tomato on the bottom.
In a bowl, combine the eggs, half & half and seasonings, beat well. Then add the Swiss Cheese, stir by hand. Pour into the pie plate.
Reduce heat in oven to 350* and bake for 35 - 40 minutes, or until a knife comes out clean.
Note: If the edges of the pie crust start to brown too much before the quiche is done, just cover them with aluminum foil and continue baking.
Enjoy!
Leah - Head Chef at Owner at Peacock Pottery
1 Pilsbury Pie Crust
1/2 C ham - chopped in to small pieces
1/2 C spinach - chopped
1/4 C Tomato - diced & seeded
4 large eggs
2 C Half & Half
1/4 t Salt
1/4 t Pepper
Pinch of Nutmeg
1/4 t Mrs. Dash Onion Seasoning
1 1/4 C Shredded Swiss Cheese
Preheat oven to 450*. In a Polish Pottery Pie Plate, roll out pie crust and bake for 8 minutes (cover with foil), remove the foil and bake an additional 5 minutes. Remove to cool. After the crust has cooled, place the ham, spinach and tomato on the bottom.
Enjoy!
Leah - Head Chef at Owner at Peacock Pottery
Candy Easter Nests
Super easy and festive, have the kids help you make Candy Easter Nests!
1 package Snyders Butter Pretzel Squares
1 package Hershey's Kisses
1 Package Speckled M & M's (I like the plain Milk Chocolate)
Preheat oven to 170*. Line a cookie sheet with pretzels, have your kids help you unwrap the kisses and place in the middle of each pretzel. Put these in the oven for 5 - 7 minutes, they will be soft to the touch. Place an M & M egg in the middle of each "nest". Put in refrigerator for 10 minutes to set chocolate. Try not to eat all of these in one setting!!!
Enjoy!
Leah - Owner & Head Chef at Peacock Pottery
1 package Snyders Butter Pretzel Squares
1 package Hershey's Kisses
1 Package Speckled M & M's (I like the plain Milk Chocolate)
Preheat oven to 170*. Line a cookie sheet with pretzels, have your kids help you unwrap the kisses and place in the middle of each pretzel. Put these in the oven for 5 - 7 minutes, they will be soft to the touch. Place an M & M egg in the middle of each "nest". Put in refrigerator for 10 minutes to set chocolate. Try not to eat all of these in one setting!!!
Enjoy!
Leah - Owner & Head Chef at Peacock Pottery
