FFwD: Couscous Salad

FFwD: Couscous Salad

I would just like to say that I did make this recipe on time, but I never took the pictures off the camera. I think I may have reached new levels of laziness when my only reason for not posting this on time is that I couldn’t be bothered to plug in the camera cord!

That being said, we all loved this recipe. Camilla couldn’t stop eating this, and all the other kids were fascinated by all the ingredients. Apparently I haven’t been using enough chickpeas in my cooking! I didn’t add any meat, but we ate this by itself as a main course, and no one left the table hungry. I think this will be a perfect school lunch when the kids are tired of ham and cheese.

I don’t have much more to report about this since it’s Thursday, and I have to get busy making tomorrow’s mushrooms and Napa!

See you tomorrow!

FFwD: Roasted Peppers

FFwD Roasted Peppers

So, this week came I came dangerously close to a Friday fail! I had the best of intentions. I went to the farmer’s market last Saturday, and I bought fresh peppers. I got different colors and everything! Perhaps I shouldn’t have waited until the last minute to do everything, but I was planning on serving the peppers with pasta last night for dinner.

FFwD Roasted Peppers

My problems this were totally my fault. I was in a rush (and I don’t know why, since the peppers had to roast for an hour!), and I didn’t read the recipe all the way through. Instead of roasting the peppers whole, I sliced them first. I didn’t even realize m mistake until I went to reread the recipe before taking off the skins. Instead of having 5 peppers to work with, I only had about one slice from each pepper that wasn’t completely hardened! This obviously wasn’t going to work for dinner. I put the peppers in a ramekin, added some Provence herbs and olive oil. I put it in the fridge overnight while I debated what to do.

FFwD Roasted Peppers

This week I went to see The 100Foot Journey, and this morning inspiration struck … I made a roasted pepper and goat cheese omelet! I had just enough peppers for my breakfast. As I made everything I imagined myself in France, and it was all wonderful. The omelet was delicious … as were the peppers. Lesson learned though (for the 100th time), read the recipe the whole way through before you make the dish!

FFwD Roasted Peppers

*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.

FFwD: Tuna Confit with Black Olive Tapenade and Tomato Salsa

FFwD: Tuna Confit

I haven’t participated in the French Friday with Dorie posts in forever, but I’ve been missing it, and I decided to try and make my way back in! I’ve been following a lot of the participants on Instagram, and so I still feel like I’m a part of the group even though I haven’t been contributing.  August seemed like a good month to come back, and this recipe sounded delicious.

We weren’t disappointed! I was a little intimidated about cooking the tuna, but everything turned out perfectly … except for the preserved lemon … not to be confused with lemon preserves!! Since I picked up the wrong jar at the store, I only added lemon zest and lemon juice, so I’m sure it was a little lacking in the citrus department. I used a store bought tapenade, but the tomato salsa was amazing. We used he leftovers to make bruschetta. All in all, not a bad way to come back to Fridays!

 

*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.

Oaks Crossing Restaurant Review

* I received compensation for this post, but all opinions are my own.

Oaks Crossing

What’s that, two posts in one week? That’s right, I’m on a roll!

Today I’m here to tell you a little bit about Oaks Crossing, the restaurant at the new HEB on Wilderness Oak in San Antonio. If you’re in San Antonio you know that HEB is pretty much the end all and be all for grocery shopping! There were actually 3 HEB’s within 5 miles of my house, but then HEB went and announced a new concept store that would be built close by. My level of excitement about this new store probably wasn’t normal, but what’s a grocery shopping loving girl to do?! My husband and I actually went to the new store on a date night… that’s right, we paid a babysitter and went to the new grocery store on opening day!

Oaks Crossing Kitchen

So, you can imagine how excited I was when I got an email asking if I wanted to tour and eat at the new restaurant inside the HEB. You read correctly, there’s a restaurant inside the grocery store. And this isn’t a pick up take-out on your way out type of restaurant. This is a park your shopping cart and come in and relax for a nice meal type of restaurant.

This place is modern and really well  laid out. You would never even know it was in a grocery store if you came in from the outside doors. There is a gorgeous water/fire feature on the patio, plus they have a kids play area outside (I don’t know why more restaurants don’t do this .. completely genius!). The inside has a sit down area, plus a bar area that looked like I had already become a neighborhood hangout.

Oaks Crossing | Frankly Entertaining

I went in with my family on a Monday night, and we had a great experience. One of the best selling features with someone with as many kids as I have, is the fact that kids eat free on Mondays. Unlike other restaurants that give you a free meal for every adult meal purchased, Oaks Crossing gives you a free meal for ever $8 spent. This justified getting a couple of appetizers to try!

My husband and I tried a couple of burgers for our main courses, and my kids had spaghetti and pizza. Even if the kids meals weren’t free, they still would have been a steal!

It was actually really hard to choose what to eat. The menu is extensive and covers everything from brisket to street tacos. I’ll be going back for the Truffle and Parmesan Fries and the Fish and Chips Tacos.

Oaks Crossing | Frankly Entertaining

We ended up eating outside because we got there during the dinner rush, and my only complaint was the flies, and that had more to do with the fact that it had rained the day before our visit. I can definitely see this as a great place to go for a ladies lunch before my weekly shopping trip! If you’re in San Antonio, you should definitely check out Oaks Crossing.

If you go in on the weekends they have live music, and apparently the weekend brunch is pretty amazing.

p.s. Because of a misunderstanding on my part, I ended up talking to the store manager before I went in to the restaurant. He gave me lots of great info, but the biggest hint he gave me was to download the PassWallet App. When you scan the QR code at he restaurant it gives you a barcode for a restaurant deal. When we went, we got 20% off any burger.

So, who wants to meet me for lunch at HEB next week?! Anyone?

Make sure to like Oaks Crossing on Facebook so that you can keep up to date on the latest specials.

Mango me Crazy! (I got published!) + A Giveaway

Mango Cookbook

Hey everyone, long time no see! My goal was to keep writing over here once a week when we started Handmade Mood, but that’s proven a little more difficult than I thought! Hopefully, I’m on my way to getting more organized, so that I can be over here more than once every few months!

Anyway, today I have some exciting news (well, exciting for me, anyway!), I have a recipe in a cookbook! (I feel like I am overusing the exclamation mark, but I don’t care)

Mango Cookbook

A few months ago the National Mango Board asked me to contribute a recipe to their cookbook, and that cookbook is now here. I created a recipe for a Mango and Beet Salad, and it now has a home in the Fresh, Flavorful Festive cookbook.

I have one copy of the cookbook to giveaway, and all you have to do is a leave a comment on the blog! Don’t fret if you don’t win because you can download a copy of the book right here.

p.s. Thanks to Miss Amanda for the pictures!

a Rafflecopter giveaway

BBQ Bacon Jam Chicken with HEB Primo Picks

* This post was sponsored by HEB. All opinions are my own.

HEB Bacon Jam CHicken

If you live pretty much anywhere in Texas you should be familiar with HEB. In San Antonio, HEB is the go-to grocery store. I’m lucky because we have an HEB Marketplace very close to home. What I’m really excited about is the new concept store that they’re building a few miles away, apparently it’s a cross between a Marketplace and a Central Market!

HEB Primo Picks

Every month HEB releases a flyer with their Primo Picks for the month. Primo Picks are products that HEB has decided to feature, a lot of which are only available at HEB for limited times. This month I was lucky enough to get a package in the mail with some of the Primo Picks for March. It should tell you something when I already had a lot of the products in my pantry!

HEB Bacon Jam

This month featured bacon jam (if you haven’t tried it, you don’t know what you’re missing!) and Texas shaped tortilla chips (the perfect addition to a care package for a Texas native who finds themselves away from home!). I’m also extremely excited about the Lemonade made with Texas honey.

BBQ Chicken

I decided to use a couple of the ingredients to make a delicious chicken dinner for the family.

p.s. If you have leftovers, this chicken makes an amazing panini, which is perfect timing, because right now at HEB it’s there Amazing Sandwich Extravaganza!

 

BBQ Bacon Jam Chicken

 

Ingredients:

  • 4 boneless skinless chicken thighs
  • 1 c. Smoky Soppin’ Sauce
  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 1 cup sliced mushrooms
  • 1 jar bacon jam (I used the version with jalapenos, but they have a version without, if you don’t like the extra kick!)

Instructions:

  1. Rinse chicken thighs and pat dry.
  2. Place chicken thighs in a baking dish and top with bbq sauce.
  3. Place in a 350º oven for 30 minutes
  4. While the chicken is baking, heat olive oil in a skillet over medium heat.
  5. Add onions and mushrooms and cook until onions are translucent.
  6. When onions and mushrooms are cooked, lower heat and add bacon jam to the pan.
  7. Cook the sauce for 10 minutes.
  8. When the chicken is cooked, remove from oven and top with bacon jam sauce. Serve with rice or potatoes.

 

 

5.0 from 1 reviews

BBQ Bacon Jam Chicken with HEB Primo Picks
Author: 
Recipe type: Main/ Chicken
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

BBQ Bacon Jam Chicken
Ingredients
  • 4 boneless skinless chicken thighs
  • 1 c. Smoky Soppin’ Sauce
  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 1 cup sliced mushrooms
  • 1 jar bacon jam (I used the version with jalapenos, but they have a version without, if you don’t like the extra kick!)

Instructions
  1. Rinse chicken thighs and pat dry.
  2. Place chicken thighs in a baking dish and top with bbq sauce.
  3. Place in a 350º oven for 30 minutes
  4. While the chicken is baking, heat olive oil in a skillet over medium heat.
  5. Add onions and mushrooms and cook until onions are translucent.
  6. When onions and mushrooms are cooked, lower heat and add bacon jam to the pan.
  7. Cook the sauce for 10 minutes.
  8. When the chicken is cooked, remove from oven and top with bacon jam sauce. Serve with rice or potatoes.

Watermelon Chia Seed Lemonade

Watermelon Lemonade | Frankly Entertaining

I’m going to let you in on a not so secret little secret: I’ve never had a drink of alcohol. That’s not really anything special, but it means that I’ve never had a hangover. Well I’ve been spending this week recovering from our Spring Break last week, and I feel like it’s been a two week long hangover! After a road trip with 6 sick people, we need to stock up on extra vitamins.

Since this is the first day of Spring, I thought it would be the perfect time to post a vitamin packed bit of sunshine, and if you happen to be in an area of the country that’s still covered in snow, this should get you thinking of sunnier days! The watermelon tempers the sourness of the lemons and everyone is raving about chia seeds, so I added them in. You can’t taste the seeds, but a little extra healthy never hurt anyone!

*So, Colleen left a comment asking about the benefits of Chia seeds. I’m not going to lie, I originally did this because I read that Chia seeds were an aphrodisiac, and I was imagining a Valentine’s post, but I’ve done a little more research, and I’ve found that chia seeds curb your appetite, the lower blood pressure, and there is so thought that it might also help with diabetes. Not bad for a little seed!

Watermelon Chia Seed Lemonade

Ingredients:

  • Juice from 2 lemons
  • 2 c. cubed watermelon
  • 1 Tbsp Chia seeds
  • 1/2 c. simple syrup (equal parts water and sugar)
  • 2 c. water
  • 2 c. ice

Instructions:

  1. Place all ingredients in a blender and mix until smooth.

 

 

Watermelon Chia Seed Lemonade
Recipe type: Drinks
Prep time: 
Total time: 

Serves: 2
 

Watermelon Chia Seed Lemonade
Ingredients
  • Juice from 2 lemons
  • 2 c. cubed watermelon
  • 1 Tbsp Chia seeds
  • ½ c. simple syrup (equal parts water and sugar)
  • 2 c. water
  • 2 c. ice

Instructions
  1. Place all ingredients in a blender and mix until smooth.

Where I’ve Been Lately

I know I haven’t been on here as much lately, but if you follow me on any social media outlets then you know I have a new project that’s had me a little busy. I’m really excited about teaming up with Amanda from ARG Photographs and Candice Stringham for a new venture, Handmade Mood. I know I’m biased, but I think this is an amazing blog, and it’s been so much fun to work on. I’ll still post here on Frankly Entertaining, but it just won’t be as frequent. Come check out Handmade Mood, because we have something new 5 days a week!

If you head over now you can enter our amazing giveaway. We’re talking Nikon DSLR camera, a wonderful course all about how to use the camera, and a JoTotes bag to carry your camera! I think you want to head over to Handmade Mood right now and enter (tomorrow is the last day, so go over there now … seriously!).

A Little Pie Love

Love Pie

Happy Valentine’s Day everyone! For the first time since we’ve had kids, we’re going out for a Valentine’s Date! I’m excited at the prospect of dressing up for a fun dinner out, and I’m really excited about not having to plan anything at at all. We don’t do Valentine’s Day gifts, so this is just a fun relaxing day! If you’re looking for an easy way to celebrate all the love, why not try a pie topped with pastry hearts? I made this as a fun dessert for the kids. I just used store bought crust and canned pie filling, so the whole thing took all of five minutes to put together, but it makes the day a little more special.

If you decide to try this, make sure you cover the crust with foil, because all those edges can brown pretty quickly!

Love Pie

Valentine’s Day Apple Cinnamon Pull Aparts

Apple Cinnamon Pull Aparts

Back when I was a senior in college, I took a class called marriage prep. Doug and I had just started dating, and class assignments were a great excuse to talk about different plans and ideas. One of my favorite assignments was to talk about what kind of animal we would be, if we could choose. The professor said some people knew they’d be eagles, flying everywhere, and others would want to be lions or tigers. For me it was easy; a cat! Who wouldn’t want to relax all day long? Doug chose eagle, which totally baffled me because it seems like a lot of work!

One of the other things the professor talked about was keeping the romance alive. I thought it was an interesting topic since hardly anyone in the class was married. He talked about natural aphrodisiacs, and the one that he mentioned was cinnamon. So, here I am 12 years later and I get an email from Christina’s mother-in-law talking about relaxing with cinnamon (she sells doTerra). I felt like this was a sign that it might be time for a cinnamon recipe to help light the spark this Valentine’s Day!

Apple Cinnamon Pull-Aparts

This is a wonderful recipe for a perfect Valentine’s Day breakfast. You put everything together the night before, and then you bake it for twenty minutes when you wake up. My kids think this is amazing, and it also makes a great brunch dish. If you’re looking for something to help make Valentine’s Day special from the moment you wake up, this is the recipe for you. I’m not suggesting you need to bring the spark back into your marriage, but who doesn’t love cinnamon?!

p.s. If you’re curious, I got an A in marriage prep, which lets me know that in any argument Doug and I might ever have (which is hardly never!), I would be right!

Apple Cinnamon Pull-Aparts

adapted from Best of Bridge

Ingredients:

  • 20 Rhodes Rolls, frozen
  • 1 c. brown sugar
  • 1 pckg instant vanilla pudding powder
  • 2 Tbsp. cinnamon (this is where the romance heats up!)
  • 1 apple, diced
  • 1/2 c.  butter, melted

Instructions:

  1.  Grease a bundt pan.
  2. Place frozen rolls in the bundt pan.
  3. Toss the apples with the sugar, cinnamon and pudding powder.
  4. Add apple mixture to the frozen dough.
  5. Pour melted butter evenly over the entire dough/apple mixture.
  6. Bake in a 350º oven for 25-30 minutes.
  7. Let bread cool for ten minutes and then turn onto a serving plate.

 

sarahsig

 

 

Valentine’s Day Apple Cinnamon Pull Aparts
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Apple Cinnamon Pull-Aparts
Ingredients
  • 20 Rhodes Rolls, frozen
  • 1 c. brown sugar
  • 1 pckg instant vanilla pudding powder
  • 2 Tbsp. cinnamon (this is where the romance heats up!)
  • 1 apple, diced
  • ½ c.  butter, melted

Instructions
  1. Grease a bundt pan.
  2. Place frozen rolls in the bundt pan.
  3. Toss the apples with the sugar, cinnamon and pudding powder.
  4. Add apple mixture to the frozen dough.
  5. Pour melted butter evenly over the entire dough/apple mixture.
  6. Bake in a 350º oven for 25-30 minutes.
  7. Let bread cool for ten minutes and then turn onto a serving plate.

Related Posts with Thumbnails Related Posts with Thumbnails

  • Follow Us!

    Twitter Pinterest MintMasonJar-Icon Instagram BlogLovinEmail
  • Photobucket
  • Certified Yummly Recipes on Yummly.com
  • Mom It Forward Contributor
  • Drop us a line

    franklyentertaining@gmail.com
  • Grab a button!

    BLOG TITLE
  • Categories

  • Recently

  • Archives

  • Cookbooks we Love!