Friday Favorite Finds #109

Finals week is wrapping up, and we are drying out.  We got over 5 inches of rain in the last 24 hours.  Wet. Wet. Wet.  Pinterest & blog reading provided a great break from grading during all the rainstorms! 

{All images are from the original recipe source, and linked through Pinterest}

Blueberry Vanilla Ice Cream
{My friend Megan posted this amazing ice cream!}

Source: whatmegansmaking.com via Finding Joy In My Kitchen on Pinterest

 

Chicken Spinach Burgers
{I'm always looking for good & different burgers for the summer}

Source: alittlenosh.net via Finding Joy In My Kitchen on Pinterest

 

Maple Bacon Biscuits
{Yep. No intro needed}

Source: ourfamilyfoodadventures.com via Finding Joy In My Kitchen on Pinterest

 

Rhubarb Cheesecake Squares
{Rhubarb. Love it}

Source: oneperfectbite.blogspot.com via Finding Joy In My Kitchen on Pinterest

 

Mushroom Lasagna
{We love mushrooms - don't need an excuse to eat them!}

Source: melskitchencafe.com via Finding Joy In My Kitchen on Pinterest

As a reminder, if you like these recipes, either re-pin my original pin, or pin the source of the recipe NOT my blog!  The talented chefs that came up with these recipes deserve the credit and traffic, so, please, please pin the source!

What did you find this week?

Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, your links will be deleted.  Links that do not follow the guidelines will be deleted.  Be sure to leave a link back here to Finding Joy in My Kitchen.

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Grilled Sweet Potato Coins

We love sweet potatoes around here – so this week, we decided to try them on the grill.  These will be a great accompaniment to our summer grilling. 

While they weren’t overly crunchy {sweet potatoes aren’t in general}, we really appreciated the taste – and the fact that we didn’t have to turn on the oven!

Grilled Sweet Potato Coins

Ingredients

• 4 medium sweet potatoes
• Olive Oil
• Sea Salt
• Garlic Powder, optional

Directions

Begin washing your sweet potatoes, and peeling them.  Then, prick the sweet potato with a fork a time or two.  Microwave the potato to soften it just a bit – about 1-2 minutes. 

Then, using a mandolin slicer – slice the sweet potatoes into thin coins.  Use caution here because the sweet potatoes will be warm!

Toss the coins with olive oil and sea salt.  Add garlic powder, if desired. 

Layer the sweet potatoes onto tinfoil and either place the tinfoil directly on the grill grates, or into a grill basket. 

Grill over medium heat, turning and/or checking after 5 minutes, grilling for 15ish minutes until potatoes are soft and lightly grilled. 

Note – the fries soften a bit as they cook and therefore flipping them can be challenging – use caution to avoid breaking.  But, if they do break – they’re still tasty!

Enjoy!

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Blueberry Rhubarb Baked Oatmeal

I’ve mentioned it before, but if you haven’t tried blueberries and rhubarb together, you are missing out. 

It’s great in muffins, crisp, and now, this baked oatmeal. 

Blueberry Rhubarb Baked Oatmeal

Ingredients

• 1/2 C applesauce
• 1/2 C brown sugar
• 1 egg
• 3 C rolled oats
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/8 tsp. ginger
• 1 C milk
• 1 1/2 C rhubarb, sliced
• 1 1/2 C blueberries {fresh or frozen}

Directions

Being by combining the 1/2 C brown sugar, 3 C oats, 2 tsp. baking powder, and 1/4 tsp. salt, 1/2 tsp. cinnamon, & 1/8 tsp. ginger in a large bowl.  Mix well. 

Add in 1/2 C applesauce and 1 egg. 

Then, pour in the milk. 

Toss in the blueberries and fresh rhubarb. 

Stir and then pour into a 2 quart baking dish.

Bake at 350 for 35-45 minutes until center is set. 

Serve warm with milk.

Enjoy!

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Bacon & Egg Grilled Cheese

My blogging friend, Lynn, shared this amazing-looking recipe for a bacon and egg grilled cheese. 

I’m a sucker for grilled cheese….so I had to try it. 

You should too. 

It’s great for breakfast in the morning, or breakfast for dinner. 

Bacon & Egg Grilled Cheese – From Lynn’s Kitchen Adventure

Ingredients {serves 1}

• 2 slices of whole wheat bread
• 2 slices of bacon, halved
• Extra sharp cheddar cheese, enough to cover one slice
• 1 egg, scrambled
• Black pepper

Directions

Begin by scrambling up an egg, seasoning it with salt/pepper, as desired.  On a hot griddle, place the two pieces of bread, 2 strips of bacon and egg.  Top the bread with cheese and cook until the bacon is done, the cheese is melted and the bacon cooked. 

Check the bread to make sure it doesn’t burn – you may need to remove it before the bacon and eggs are ready.  Note: we don’t butter the bread.  If you have a griddle that isn’t non-stick, you may wish to spray your griddle and/or butter your bread. 

When everything is ready, place the egg and bacon on top of the bread slices. 

Serve warm and enjoy!

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Crockpot Parmesan Garlic Chicken

This semester, it’s been a necessity for us to have crockpot meals on Wednesday.  I teach labs until 6pm, and then we have Bible study at our home at 7pm – thus, the crockpot needs to make dinner for me.

I changed quite a few things up in this recipe to help make our dinnertime crunch a little easier and I will say that we were happy with the outcome. 

Crockpot Parmesan Garlic Chicken – Adapted from How Sweet It Is

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tsp. olive oil
• 4 T white wine (cooking, or a dry wine preferred)
• 1/4 tsp. salt
• 4 garlic cloves, minced
• 1 tsp. basil
• 1/2 tsp. parsley
• 1/4 C Parmesan cheese
• 1 C brown rice, uncooked
• 1 1/4 C chicken broth
• 2 C broccoli (or other veggies of your choice)

Directions

Lightly spray the bottom and sides of your slow cooker with cooking spray.  Then, place the rice along the bottom of the insert. 

Pour the 1 1/4 C chicken broth carefully over the rice.  Top the rice with chicken breasts. 

In a small bowl, mix together 1 tsp. olive oil, 4 T white wine, 1/4 tsp. salt, 4 garlic cloves minced, 1 tsp. basil and 1/2 tsp. parsley. 

Pour the marinade over the chicken & rice. 

Cover and cook on low for 6-8 hours. 

Steam your veggies and then serve them along with the chicken and rice mixture.

Top with Parmesan cheese for serving. 

Enjoy!

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Menu Plan–May 20

This last week was great – we celebrated Frog Prince’s birthday & we ended the semester on Friday and did so with a great celebration with my students (cookies included)! 

The highlight of the week, however came on Monday… we have a new niece!!!  Although she’s far away from us presently – we hope to meet her soon!

This week, we are hosting two fun events – which means menu planning is a must! 

Sunday
Blueberry Rhubarb Baked Oatmeal {new; freezer}
Smokehouse Maple Chicken Fajitas, Sweet Potato Fries
Dessert Party: The Best Ever Brownies, Strawberry Cheesecake Ice Cream & Vanilla Ice Cream, Hot Fudge Sauce, Raspberry Rhubarb Sauce

Monday
Granola, dried fruit
Pasta with Creamy Mushrooms, Herbed Green Beans

Tuesday
Sweet Potato Baked Oatmeal
Zucchini, Carrot & Black Bean Quesadillas

Wednesday
Granola, dried fruit
Leftovers

Thursday
Sweet Potato Baked Oatmeal {leftover}
Faculty Lunch Meeting: Roasted Vegetable Minestrone & Crockpot Chicken Spinach Soup with No-Knead Fococcia Bread and Ice Cream Cake
Leftovers

Friday
Cinnamon Raisin Bread {overnight, bread machine}
Broccoli Hotdish

Saturday
Cinnamon Raisin French Toast
Crockpot BBQ Pulled Pork over Crockpot Baked Potatoes

Snacks
Popcorn
Spiced Country Applesauce {freezer}
Greek Yogurt with Raspberry Rhubarb Sauce

Find more great menus at OrgJunkie’s Menu Plan Monday!

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Raspberry Rhubarb Preserve

It’s rhubarb season!  I’m sure, most of you love the strawberry rhubarb combo.  But, in our house, we use strawberries sparingly, due to my husband’s allergy.  As a result, we’ve fallen in love with new combinations – blueberry & rhubarb and now, raspberry & rhubarb. 

This preserve is my new favorite.

Love it on pancakes.

Over homemade Greek Yogurt or ice cream.

It’s also great on a slice of bread.  And, would work great in a crisp, cobbler or in fruit & oat bars.

It’s multi-purpose & down right amazing. 

Raspberry Rhubarb Preserve

Ingredients

• 4 C rhubarb, sliced
• 2 C raspberries, frozen or fresh
• 3/4 C sugar (more or less, to taste)
• 1 T lemon juice

Directions

Begin by combining the rhubarb and raspberries in a large saucepan or kettle.  We tossed in a few dark sweet cherries from the freezer we needed to use up too – you could do the same, leave them out, or even add strawberries if your family likes that.   

Take my advice and use a bigger kettle than I did!  Initially it was hard to stir…

Sprinkle the sugar over the top along with 1 T lemon juice. 

Stir. 

Set the pot on the stove and heat over medium high heat stirring often until the rhubarb and raspberries begin to cook down. 

Simmer for 15-20 minutes until the preserve thickens and cooks down; stir occasionally. 

Test for doneness by dropping a spoonful into a cold plastic bowl or plate.  If you can turn the dish/bowl and the sauce doesn’t run, you’ve reached a good preserve thickness. 

Remove from the heat and allow the preserve to cool. 

When cooled down, pour into freezer-friendly containers and of course, at least one container for your fridge. 

Store in the refrigerator or freezer. 

Enjoy! 

Linked to: Tasty Tuesday, Ingredient Spotlight

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