Gonna Want Seconds http://www.gonnawantseconds.com Fri, 21 Aug 2015 23:11:36 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Teriyaki Meatballs http://www.gonnawantseconds.com/2015/08/teriyaki-meatballs/ http://www.gonnawantseconds.com/2015/08/teriyaki-meatballs/#comments Wed, 19 Aug 2015 22:19:23 +0000 http://www.gonnawantseconds.com/?p=10037 Teriyaki Meatballs. Moist, tender, juicy, flavorful meatballs in a super easy, sweet, homemade teriyaki sauce! I’m in! These teriyaki meatballs make a great appetizer or are equally as wonderful, served over rice, as a main course for dinner.   The meatballs themselves are melt in your mouth tender and are enhanced with a lovely combination of Asian … Continue reading

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Teriyaki Meatballs.

Moist, tender, juicy, flavorful meatballs in a super easy, sweet, homemade teriyaki sauce!

I’m in!

Teriyaki-Meatballs

These teriyaki meatballs make a great appetizer or are equally as wonderful, served over rice, as a main course for dinner.

 

The meatballs themselves are melt in your mouth tender and are enhanced with a lovely combination of Asian spices.

They’re made with a mixture of ground beef and ground pork.

I know some people don’t eat pork.

No worries!

This recipe comes out great if you make it with all ground beef, too.

It also comes out delicious when it’s made with all ground turkey, as well.

To increase their juicy moist texture, the first step in the recipe is to soak some soft bread crumbs in a bit of milk.

This is, in my humble opinion, what really gives any meatball the moist texture we’re all looking for!

Of course, other factors contribute to the juiciness of a meatball like the fat content in the meat you use and cooking them without overcooking them, but the bread and milk mash is a secret weapon in the fight against a dry meatball!

Teriyaki Meatballs

If you want to make these meatballs gluten free, you can use gluten free bread crumbs and switch the soy sauce for tamarind sauce with the same great results.

All of the rest of the ingredients in this recipe are readily available at the regular ole grocery store.

No running all over town hunting down specialty ingredients, YAY!!!

The teriyaki sauce this recipe makes is very sweet.

Honestly, I find it to be just the right, authentic sweetness, you’d expect to have in a delicious teriyaki sauce.

If you like a less sweet sauce, I won’t judge, I think you should try making the recipe with  1/2 the amount of brown sugar.

Oh, and BTW….

Let’s not forget there’s always the readily available prepared teriyaki sauce in the Asian section of your local grocery store.

Most of the commercial teriyaki sauces work perfectly in this recipe and are a great time savor!

Just make sure you buy teriyaki sauce and not teriyaki marinade.

The marinade isn’t the same and won’t work in this recipe.

Teriyaki-MeatballsRecipe Notes:

When I make them to serve as an appetizer, I make them smaller, more like 1 inches in diameter.

Generally, as an appetizer I serve them without forks and just set toothpicks on the side of them for people to use as a utensil.

I think it’s easier for people to eat them gracefully when they’re smaller.

The recipe also ends up serving more guests when they’re the smaller diameter as well.

Now, when I serve them for dinner, I make them 2 inches.

Everyone has a fork, (I just hope they’re using them~lol) so the smaller size isn’t as important.

Often, when I serve this as a main course for dinner, I make some extra sauce and add some frozen veggies when I toss the meatballs in the sauce, et viola!

Now you have yummy teriyaki meatball rice bowls.

My kids love them!

For some reason, meatballs up the fun factor significantly :)

Given a choice between chicken teriyaki bowls and meatball teriyaki bowls there’s no contest.

Meatballs teriyaki bowls win hands down.

Teriyaki Meatballs

 

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Peaches and Cream Pie http://www.gonnawantseconds.com/2015/08/peaches-and-cream-pie/ http://www.gonnawantseconds.com/2015/08/peaches-and-cream-pie/#comments Thu, 13 Aug 2015 23:42:49 +0000 http://www.gonnawantseconds.com/?p=10257 Here’s an amazingly delicious custard and fresh peach pie. This pie is like a sliceable version of peaches and cream. The taste of it screams summer to me. I’ve been making it for years and it’s always a huge family favorite. This is one of my most requested summer recipes. There’s a delicious layer of fresh … Continue reading

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Peaches-and-Cream-Pie

Here’s an amazingly delicious custard and fresh peach pie.

This pie is like a sliceable version of peaches and cream.

The taste of it screams summer to me.

I’ve been making it for years and it’s always a huge family favorite.

This is one of my most requested summer recipes.

Peaches and Cream Pie 222

There’s a delicious layer of fresh peaches, then a layer of custard, then it’s topped with a wonderful streusel crumb and decorated with fresh peach slices.

The combination is really delicious!

Peaches-and-Cream-Pie

Recipe Notes:

I have to be honest and tell you I generally use a premade pie crust from the supermarket.

A homemade crust would make this pie even more delicious, so if you’re so inclined, use your favorite recipe for a 10 inch pie crust.

You can use a 9-1/2-Inch Pie Plate, which is what I use, or a 10 inch pie plate.

If your peaches are really juicy, dab them off with a paper towel.

You don’t want the fruit to add extra liquid to the custard.

The custard is a snap to make.

All you have to do is mix the ingredients together in a bowl and then pour them over the peaches into the crust.

The custard then sets up as the pie bakes.

This isn’t the type of custard pie that relies on you standing over the cooktop and stirring as it sets up.

Frankly, I find this pie much, much easier to prepare.

The pie bakes in two stages.

The first stage its cooked until the custard is almost done.

Then the pie is topped with the streusel and its baked until the custard is completely cooked through.

You know the pie is baked when the custard is set and the top is golden.

The pie is finished by cooling it completely, then topping it decoratively with fresh slices of ripe peaches.

Source:The Good Housekeeping Illustrated Book of Desserts

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Corn Cakes http://www.gonnawantseconds.com/2015/08/corn-cakes/ http://www.gonnawantseconds.com/2015/08/corn-cakes/#comments Mon, 03 Aug 2015 20:59:55 +0000 http://www.gonnawantseconds.com/?p=10225 I love corn cakes. I grew up eating them. My Grandma used to make them all the time. They’re a super easy side dish that you can whip up with a just few ingredients you probably already have in your kitchen. Unfortunately for me, my grandma never wrote down her recipe. So, for the longest … Continue reading

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Corn Cakes

I love corn cakes.

I grew up eating them.

My Grandma used to make them all the time.

They’re a super easy side dish that you can whip up with a just few ingredients you probably already have in your kitchen.

Unfortunately for me, my grandma never wrote down her recipe.

So, for the longest time, I’ve been at a loss for how to make them so they taste just like hers!

After years of searching and lots of corn cake recipes tested I finally found one that is darn near perfect!

These corn cakes are just like the ones my Grandma used to make!

This recipe came from a great cookbook called Heirloom Cooking.

The book is a wonderful collection of old recipes collected from North America and updated for today’s kitchen.

Coen Cakes 1111

Recipe Notes:

This recipe works really well with either fresh corn or canned.

During the summer months, when fresh corn is at its peak, I love to use it in this recipe.

I cook 2 ears of fresh, sweet corn in a saucepan with a bit of water just until its soft.

Let it cool a bit so it’s easy to handle, then cut the kernels off the cob and use as directed in the recipe.

During the rest of the year when fresh corn isn’t available, well drained canned corn work perfectly!

I love how well both types of corn work in this recipe because it makes these wonderful corn cakes easy to make all year round!

The taste and texture of these Corn Cakes is best the day they’re made.

They can be kept warm on a tray in the oven set at 200 degrees for 15 minutes.

Corn-Cakes

Source:Heirloom Cooking

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Grilled Peach and Mint Pistachio Pesto Summer Salad http://www.gonnawantseconds.com/2015/07/grilled-peach-and-mint-pistachio-pesto-summer-salad/ http://www.gonnawantseconds.com/2015/07/grilled-peach-and-mint-pistachio-pesto-summer-salad/#comments Thu, 30 Jul 2015 00:52:03 +0000 http://www.gonnawantseconds.com/?p=10196 Hey, friends! I’m excited to share with you a guest post from Lindsey, at The Little Pine! Enjoy Some people love summer for the long days, pool parties or neighborhood BBQs… I love summer because it’s peach season! Peaches have always been one of my favorite foods! They’re the item I rush to farmers market to … Continue reading

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Hey, friends!

I’m excited to share with you a guest post from Lindsey, at The Little Pine!

Enjoy :)

Grilled Peach and Mint Pistachio Pesto Summer Salad

Some people love summer for the long days, pool parties or neighborhood BBQs…

I love summer because it’s peach season!

Peaches have always been one of my favorite foods! They’re the item I rush to farmers market to grab :)

They taste great in a salad, salsa and pretty much any dessert.

Not to mention they are low in calories (around 70 calories per peach) and full of vitamins A and C!

Which is why I concocted this delicious summer salad, full of some of my favorite ingredients for their taste and nutrients.

Grilled Peach and Mint Pistachio Pesto Summer Salad

Mint Pistachio Pesto, may sound intimidating, but I promise it won’t disappoint!

It’s so tasty that I literally add it to every dish I make! I’ve gotten to the point of consuming about 1 batch a week – yikes!

Good news however, pistachios are so rich in flavor that there’s no need to add a ton of olive oil, making this a light substitute for traditional pestos.

Chickpeas are my favorite legume. If you’re a fan as well and think they taste good raw, try them roasted! This brings the fat and flavors to the surface.

They taste great spiced just about anyway – Indian spices, Italian herbs, making them a must-have in my kitchen!

When you roast the chickpeas it adds a little extra crunch, making them taste similar to a nut. They’re full of protein and an awesome salad topper! I snack on these when I’m in a crunch.

Grilled Peach and Mint Pistachio Pesto Summer Salad

Who doesn’t love pomegranate seeds… I think they’re great in salads. They help me to feel more satisfied and not crave dessert (as much) because of their sweetness and added texture.

If you’re not a huge kale fan, feel free to substitute it for your favorite leafy green, or even quinoa/rice!

I personally love kale, it’s considered a “powerhouse” vegetable by the CDC because 1 serving gives you over 100% of the RDA (recommended dietary allowance) for vitamins A, K and C!

If you are new to eating kale, stick with baby kale. It has a much milder taste in salads!

Grilled Peach and Mint Pistachio Pesto Summer Salad

Do you love peaches as much as we do and want to find some more ways to use them before the seasons up?!

Here are some of our favorites…

I top my pancakes with sautéed peaches (get the recipe here!)

Kathleen has made some killer peach recipes… such as Peach Pound CakeSouthern Peach CobblerRoasted Peach Halves with Crumb ToppingPeach CrispPeach Crumb Bars.

What has been your favorite peach dish this summer?

 

Check out Lindsey’s gorgeous blog, The Little Pine, all about wellness and happy living!

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Pina Colada Sheet Cake http://www.gonnawantseconds.com/2015/07/pina-colada-sheet-cake/ http://www.gonnawantseconds.com/2015/07/pina-colada-sheet-cake/#comments Thu, 23 Jul 2015 23:30:39 +0000 http://www.gonnawantseconds.com/?p=10112 Pina Colada Sheet Cake! A cake flavored with pineapple, coconut and dark rum? Yes pleeeeeeze!!!! This recipe was given to me by my darling friend Mary! It has been passed around and shared through neighbors and friend for at least a decade. It’s one of those recipes that is worth its weight in gold. Why you … Continue reading

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Pina Colada Sheet Cake!
A cake flavored with pineapple, coconut and dark rum?
Yes pleeeeeeze!!!!

Pina-Colada-Sheet-Cake
This recipe was given to me by my darling friend Mary!
It has been passed around and shared through neighbors and friend for at least a decade.
It’s one of those recipes that is worth its weight in gold.
Why you ask…….
It’s super, super easy-peasy to put together.
Moist beyond belief, tender, filled with luscious fruit and coconut.
Each fork full is literally like an amazing flavor explosion in your mouth!
Seriously, no exaggeration!
And it’s all done with a doctored up cake mix!
Whoda thunk it????
Pina-Colada-Sheet-Cake

Pina Colada Sheet Cake

Recipe Notes: 

The cake mix is like an ingredient in this recipe.
Do not follow the instructions on the box or add the ingredient that the box calls for.
Make sure you don’t drain the crushed pineapple.
Just dump the whole can, fruit and all the juice, in the bowl.
You can make this cake with rum, rum extract or without any rum flavor at all.
If for some reason you don’t care for the flavor of rum, or simply don’t have any on hand, believe me, this cake will still be crazy delicious without it!
If you like the flavors of extracts you can use rum extract in the cake and a bit in the frosting.
I find that some people object to the flavors of extracts.
If you are in this camp, using rum is an easy choice.
You can add 1-2 tablespoons to the cake batter, then brush a mixture if 1 tablespoon of rum mixed with 1 tablespoon water on the still warm cake, and put a 1 tablespoon in the frosting.
It depends on how much you want to spike the flavor of the cake!
My preference it to add 2 tablespoons of dark rum to the batter and then brush the top with 1 tablespoon of dark rum mixed with  1 tablespoon of water.
For me, that’s just the right amount of rum.
I bake this cake in a 9X13 inch Pyrex baking dish  and it’s perfectly done in 30 minutes in my oven.
Pina-Colada-Sheet-Cake

Pina Colada Sheet Cake

Yield: Serves 12-18

Pina Colada Sheet Cake

Ingredients

  • 1 Box Angel Food Cake Mix
  • 1-20 Ounce Can Crushed Pineapple, Including It's Juice
  • 1 Cup~Divided Sweetened Shredded Coconut
  • 3-4 Tablespoons~Divided Dark Rum
  • 1 Can Creamy Vanilla Frosting
  • 1 Cup Pineapple Chunks~optional
  • 1 Cup Cherries~optional

Instructions

  1. 1. Preheat the oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
  2. 2. In a large bowl, mix cake mix, crushed pineapple and it's juice, 1/2 cup coconut, and 2-3 tablespoons dark rum until well combined.
  3. 3. Pour batter into prepared baking dish and bake in preheated oven 28-35 minutes or until the top is golden brown.
  4. 4. Mix 1 tablespoons dark rum in a small bowl with 1 tablespoon of water. When cake comes out of the over apply the rum and water mixture to the top of the cake with a pastry brush.
  5. 5. Allow cake to cool completely and frost with the prepared frosting then sprinkle the top evenly with 1/2 cup coconut. Garnish, if desired, with pieces of pineapple and marishino cherries.
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Lemon Brownies http://www.gonnawantseconds.com/2015/07/lemon-brownies/ http://www.gonnawantseconds.com/2015/07/lemon-brownies/#comments Mon, 20 Jul 2015 17:49:43 +0000 http://www.gonnawantseconds.com/?p=10065 Have you ever had Lemon Brownies???? AKA, Lemonies, or Lemon Fudgies. AKA, my latest foodie crush? Well, if you haven’t tried them yet, maybe I can tempt you….. Are you a lemon lover? Well, have I got a bar for you! Obviously, as you can see from the photos, these brownies are sans chocolate. They’re referred to … Continue reading

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Have you ever had Lemon Brownies????

AKA, Lemonies, or Lemon Fudgies.

AKA, my latest foodie crush?

Lemon-Brownies

Well, if you haven’t tried them yet, maybe I can tempt you…..

Are you a lemon lover?

Well, have I got a bar for you!

Obviously, as you can see from the photos, these brownies are sans chocolate.

They’re referred to as a brownie because of their texture, not their flavor.

But, let me tell ya, the fresh lemon flavor is amazing…..really AMAZING!!!!!!!!

Like a good chocolate brownie, these bars are dense, fudgy, and moist.

The flavor is like the best bite you’ve ever had of sweet, fresh, bursting, intense lemon yumminess.

Seriously, I’ve never had anything taste so wonderfully and intensely lemony.

These bars are like taking an express elevator straight up to Lemon Heaven!!!

While some lemon confections rely on using lemon extract to deliver that delicious lemon punch, these bars do not.

No, the flavor here is all au naturel, my friends.

Lots of fresh lemon zest and fresh lemon juice.

Lemon-Brownies

Lemon Brownies

Recipe Notes:

Only fresh lemon juice will work for this recipe.

Trust me….it has to be fresh lemon, not that nasty plastic lemon junk.

Anyway, you of course need the fresh lemons, to get the fresh zest.

Using a Microplaner makes the job quick and easy.

Don’t skimp on the zest, it’s the major flavor contributor.

It’s all the fresh lemon zest that packs the major lemon ‘flavor punch’ and really makes these amazing.

The zest of any citrus contains essential oils that concentrate flavor.

The flavor is, of course, present in the juice of the fruit, simply not in as concentrated of a form.

This recipe capitalizes on that and uses a generous amount of lemon zest along with a more minor amount of lemon juice.

I used 3 1/2 lemons to get the full 2 tablespoons of zest called for in the recipe.

To measure out the 2 tablespoons slightly tap the zest down with your finger to make sure the tablespoon is full.

Don’t pack it down like brown sugar, just a gentle tap, so the zest fills out the spoon and removes any voids.

I, of course, had extra lemons beyond what I needed for the lemon juice in this recipe, so my whole family has been enjoying lemon water served with every meal! ~LOL~

Lemon-Brownies

The glaze on these Lemon Brownies is wonderful and lemony, too.

Remember to cool the brownies completely before you pour the glaze on.

If the brownies are too warm, the glaze will melt and just run off the edges of the brownies down into the pan.

Let me tell ya, that would be a total waste cuz this glaze is yummmmy.

I used my hand held electric mixer to make the glaze.

I like to keep it as thick as possible.

Mixing it by hand is far too much of a chore for me.

Fell free to hand mix it if you need a good arm workout.

To keep the glaze thick, I added 1 1/2 tablespoons of lemon juice to the powdered sugar and mixed it well.

Then I add more lemon juice, one teaspoon at a time, until the glaze was thick but spreadable.

I poured it in the center of the completely cooled brownies, then I used my small offset spatula to spread it evenly over the top.

This little spatula is one of my favorite kitchen tools.

I use it for almost everything and it cost’s less than 4 bucks!

Works like a charm.

Look at how thick and gorgeous that glaze is on the cut brownies!

Lemon-Brownies

If you read through the ingredients list for this recipe, you will notice that it does not call for baking powder or baking soda.

This is not a mistake or an error of omission.

These brownies bake up to be fairly close to the same thickness as raw, uncooked batter or just a smidge thicker

The recipe calls for the batter to be beaten on medium with a stand up electric mixer for a full 2 minutes.

This does add a little bit of volume to the finished dish and makes the batter lusciously creamy.

Don’t skip this step!

I use my Nonstick 8X8 Baking Pan to bake these brownies.

I like to make an aluminum sling for the pan for easy removal once the brownies are baked.

To do this, all you need to do, is line the pan with aluminum foil, overhanging two opposing sides with an extra 2 inches of foil.

The overhang doubles as handles for easy lift out.

With the sling, I don’t need to worry about the Lemon Brownies sticking if I keep them in the pan long after they’re cooled and glazed.

They’re easy to pop out of the pan in one piece and cut into individual bars without marring the nonstick pan.

If you want to skip this step, go ahead and just grease and flour your baking pan.

I baked mine for 20 minutes, until the edges just started to get slightly golden.

Don’t overbake the brownies, or like any brownie, they will be dry.

Like many other brownies and bar cookie recipes, I like these bars a lot more the day after they’re baked.

I find that the texture improves significantly, and the Lemon Brownies are more moist the second day.

The wonderful, intense, natural, lemony flavor seems to mellow and intensify all at the same time!

Source: Rita Recipes

 

 

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Portillo’s Chopped Salad http://www.gonnawantseconds.com/2015/07/portillos-chopped-salad/ http://www.gonnawantseconds.com/2015/07/portillos-chopped-salad/#comments Tue, 14 Jul 2015 21:23:31 +0000 http://www.gonnawantseconds.com/?p=9981 Portillo’s Chopped Salad! A copycat recipe of the delicious salad served at Portillo’s restaurants. Have you ever been to Portillo’s? Well, if you haven’t, let me introduce you. Portillo’s is a famous Chicago area fast food restaurant that’s been feeding and making people happy since 1963. They serve hot dogs, burgers, sandwiches, and of course, … Continue reading

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Portillo’s Chopped Salad!

A copycat recipe of the delicious salad served at Portillo’s restaurants.

Portillo's-Chopped-Salad

Have you ever been to Portillo’s?

Well, if you haven’t, let me introduce you.

Portillo’s is a famous Chicago area fast food restaurant that’s been feeding and making people happy since 1963.

They serve hot dogs, burgers, sandwiches, and of course, this wonderful salad.

I read somewhere that this salad is the most popular item on the menu, and if you try it, you’ll quickly understand why!
Portillo's-Chopped-Salad-Recipe

This wonderful salad is like a cross between a really good, loaded with goodies, chopped salad and a great pasta salad.

All in one!

No need to choose which you prefer, with Portillo’s Chopped Salad you get them both in one divine forkful.

Two types of lettuce, red cabbage, tomatoes, onions, bacon, chicken, pasta and bacon!!!!

That’s one heck of an ingredient list all mixed together, I tell ya my friends!

The great news is it’s a snap to customize the recipe, when you make it at home, to suit your own personal taste.

Like feta instead of blue cheese. Switch ’em.

Want more protein, throw in more chicken.

Want a lower calorie version, use turkey bacon, low fat cheese and maybe some whole wheat pasta.

The point is, if it’s homemade, this salad is extremely versital and easy to tailor to your family’s tastes.

Oh, did I mention the dressing????

I believe originally, this copycat recipe for this sweet Italian dressing, was published in the Chicago Sun Times.

Now I must say, the dressing that this recipe makes doesn’t look like the dressing from Portillo’s restaurant.

Portillo’s dressing is white in color and possibly a little thicker.

Really the differences seem pretty dang small in my estimation.

The overall taste of this salad and the dressing on the whole, is a wonderful copycat version of the original recipe.

Portillo's-Chopped-Salad

This is a great dish to make when you don’t want to heat up your house by turning on the oven.

Cook some bacon up in the morning and stick it in the fridge.

It’ll be ready to chop up when you want to have dinner in your nice cool house :)

You can use grilled chicken, a store bought rotisserie chicken, or leftover chicken from another meal.

Personally, I love using a rotisserie chicken in this recipe.

The flavors are great and it makes getting dinner out on the table so much easier!

Occasionally, when I make this recipe I substitute the chicken with leftover grilled steak from the night before.

That combination of steak and the rest of the salad ingredients is really amazing.

No surprise the steak version is my hubby’s favorite way for me to prepare this salad.

I simply have to convince the big ole carnivore not to eat all the steak we grill the night before!

Easier said than done~LOL!

Portillo's-Chopped-Salad

Portillo’s Chopped Salad

Recipe Notes:

  • When I make this recipe I like to double the salad dressing ingredients.

The dressing is really easy to make and it’s wonderful to have on hand to use throughout the week.

It’s also helpful to have the increased quantity, because  a lot of times I add extra things, like chopped up leftover veggies, to the salad.

It’s an easy way to sneak a few more veggies in the family diet.

Even my pickiest eaters don’t notice the cooked broccoli if I chop it fairly small, when it’s mixed in with all the other amazing ingredients in this salad.

So needless to say, it’s good to make sure I have plenty of dressing.

Also, I want to let you know that Portillo’s sells it’s dressing, so if you’re lucky enough to live near a Portillo’s that’s always a real easy option!

  • The salad itself is easy to double or even triple if you need to feed a large group.

When I serve this to a large group, I dress the salad with the suggested amount of dressing then serve extra on the side.

You’d be surprised how often people want a little more salad dressing.

For large groups I serve this in my Grandmas gorgeous cut glass punch bowl.

It’s the perfect size when this recipe is tripled!

If I’m making this for dinner for just hubby and me, I cut the recipe in half.

A half recipe feeds us both generously with a little left over for a midnight snack!

  • I try to make the dressing ahead of time, so I can toss the cooked and well drained pasta with a bit of the dressing.

The pasta has a little more time to  absorb more of the dressing than it otherwise would and it really adds a good deal of extra flavor to the finished salad.

  • Let’s talk about the blue cheese.

The easiest way to crumble it is to place the chunk of cheese on a plate and break it apart with a fork.

I put the crumbled cheese on a small plate and stick it in the freezer for about 5-7 minutes before I’m ready to toss the salad.

This little step helps to firm up the cheese so it doesn’t break up too much when you add it to the salad.

I also toss the salad a few times before adding the blue cheese, then I add it in, and toss just until the cheese is evenly distributed.

  • Cutting the lettuce.

I cut the Iceberg lettuce like I would chop an onion. I cut the head in half down through the stem.

Then I lay one half on the flat side and cut all the way through the long way, then all the way through the width way.

You end up with little squares.

For the Romaine lettuce, I stack the leaves up about 4-5 at a time and then cut through the stack all the way through the layers down the long way, then all the way through the layers down the width way.

Fortunately, at my local grocery store, I can buy shredded red cabbage.

All I have to do with the cabbage, is to run my knife through it and chop it up!

Serves 10

Source-Food.com

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Cheesy Baked Tomatoes http://www.gonnawantseconds.com/2015/07/cheesy-baked-tomatoes/ http://www.gonnawantseconds.com/2015/07/cheesy-baked-tomatoes/#comments Thu, 09 Jul 2015 20:50:30 +0000 http://www.gonnawantseconds.com/?p=9918 Cheesy Baked Tomatoes! The perfect summer side dish.   These tomatoes are amazingly delicious! Quick and easy to make, they’re the perfect side dish for just about any meal. Or, do you need a quick appetizer or first course, these tomatoes are your answer, my friend   If you’re cutting calories, and let’s face it, at this … Continue reading

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Cheesy Baked Tomatoes!

The perfect summer side dish.

 

Cheesy-Baked-Tomatoes

These tomatoes are amazingly delicious!

Quick and easy to make, they’re the perfect side dish for just about any meal.

Or, do you need a quick appetizer or first course, these tomatoes are your answer, my friend :)

 

Cheesy-Baked-Tomatoes

If you’re cutting calories, and let’s face it, at this time of the year who isn’t watching their calories, this recipe works perfectly.

Just cut back or omit the olive oil.

Flavor-Flavor-Flavor!!!

That’s what this recipe offers and totally delivers.

If you don’t have fresh rosemary on hand, you can substitute fresh basil, thyme, marjoram or parley very nicely.

Prefer to use dried herbs, no problem!

Add 1 1/2 teaspoon of dried Italian seasoning to the olive oil or dried oregano or basil and omit the fresh herbs all together.

Want to change up the cheese.

Mozzarella or Fontina would work very well.

How about Blue or maybe Feta?

Something completely different?

How about using some fresh thyme and topping the tomatoes with Sharp Cheddar????

The only limit to the cheese you use on these tomatoes is how high you can stack it on the tomato halves!

Speaking of balancing, the tomato halves can sometimes be a little difficult.

If you have a really wonky half, with a sloping face, simply flip the tomato over and cut a small, flat slice off of the rounded side of the tomato to even things out a bit.

I only do this with tomatoes that are so sloped that the cheese would slide off when it melts.

Cheesy-Baked-Tomatoes

 

How high can you stack your cheese?????

Cheesy-Baked-Tomatoes

Cheesy Baked Tomatoes

Recipe Notes:

This recipe really couldn’t be any easier.

Cut the tomatoes in half, mix the garlic and oil, spoon a little over the tomatoes, sprinkle with salt, pepper and some herbs, top with cheese, bake and VIOLA! 

The main reason I use olive oil in this recipe, is obviously for the flavor it adds, but it also helps to break up the garlic after it’s minced or put through a garlic press.

Without using the olive oil, the garlic just kind of clumps together, and it’s hard to divide it up and spread it evenly over the individual tomatoes.

So, if you’re trying to cut calories in this recipe, you can easily use less oil, and still achieve the effect of separating the pieces of garlic.

Start with just a teaspoon or so and stir it in with the garlic to separate the individual pieces.

Add more as needed or wanted for flavor.

Source: Adapted From Cooking Classy

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Brown Sugar Crock Pot Chicken http://www.gonnawantseconds.com/2015/07/brown-sugar-crock-pot-chicken/ http://www.gonnawantseconds.com/2015/07/brown-sugar-crock-pot-chicken/#comments Tue, 07 Jul 2015 21:10:13 +0000 http://www.gonnawantseconds.com/?p=9867 Brown Sugar Crock Pot Chicken is one of those crock pot recipes that is super delicious, family friendly, and super easy to make! This is one of those wonderful crock pot recipes that has little to no prep. No need to brown the chicken or even chop a bunch of veggies! Essentially, you place the … Continue reading

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Brown Sugar Crock Pot Chicken is one of those crock pot recipes that is super delicious, family friendly, and super easy to make!

Brown Sugar Crock Pot Chicken

This is one of those wonderful crock pot recipes that has little to no prep.

No need to brown the chicken or even chop a bunch of veggies!

Essentially, you place the chicken in the slow cooker, mix the seasonings and then sprinkle them on, mix the sauce ingredients together and pour it over.

The chicken cooks slowly in a crock pot, for 4-6 hours,  making it moist and tender.

When the chicken is ready, its wonderfully fork tender.

This is my “Go To Crock Pot”.
Honestly, regardless of the season, I’m cooking in this baby on a weekly basis!

Winter, Spring, Summer of Fall!

I’ve got something cooking in my crock.

I love the large oval shape because it  works well with whatever I’m cooking.

The crock is removable so it’s easy-peasy to clean.

The clips on the top are not used during the cooking time, but rather, are used to secure the lid to the crock for travelling~~Brilliant!!

The sauce is made with just a few pantry staples, then thicken right before serving, in a saucepan with a bit of cornstarch.

You can use skin on or skinless chicken thighs.

When this recipe is made with skin on thighs, the sauce is even better because some of the fat from the skin melts into the sauce.

I make it, and enjoy it, both ways.

Since it’s the summer “bathing suit season”, today I made this with skinless thigh.

It’s a little more figure friendly that way :)

Brown Sugar Crock Pot Chicken

Remember to allot a little time before you serve this to thicken the sauce!

When the chicken has finished cooking in the crock pot, the sauce is watery.

Just remove the chicken to a plate and cover it with aluminum foil.

Use a large ladle to transfer most of the sauce into a sauce pan.

Add a mixture of cornstarch and water, heat it up, boil until it’s nice and thick, then pour it back in the crock pot.

Stir or whisk together the thickened sauce with any sauce than might have escaped the ladling process.

Add the chicken back to the crock pot and flip it over to coat it nicely with the sauce.

Now get ready to enjoy some darn good sweet and tender chicken!

I like to serve this with brown or white rice and a simple vegetable.

The tender chicken covered with the sweet brown sugar sauce is the star here.

Everything else takes a back seat and has a supporting role!

Source: Adapted From Deep South Dish

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Peach Pound Cake http://www.gonnawantseconds.com/2015/07/peach-pound-cake/ http://www.gonnawantseconds.com/2015/07/peach-pound-cake/#comments Thu, 02 Jul 2015 05:08:28 +0000 http://www.gonnawantseconds.com/?p=9931 Oh, this Peach Pound Cake….. Classic, perfect pound cake, enhanced with sour cream to give it an incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches! Yes, this cake delivers ALL of it!!! Just look at the tender, buttery crumb in the photo above. Each slice has its own unique peach mosaic. The gorgeous golden … Continue reading

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Oh, this Peach Pound Cake…..

Classic, perfect pound cake, enhanced with sour cream to give it an incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches!

Yes, this cake delivers ALL of it!!!
Peach-Pound-Cake

Just look at the tender, buttery crumb in the photo above.

Each slice has its own unique peach mosaic.

The gorgeous golden color that only a delicious  butter pound cake can deliver!

This cake is as easy to make as any classical standard pound cake is, except, first you need to simply chop up some ripe peaches.

 

Peach-Pound-Cake

Peach Pound Cake

Recipe Notes:

The recipe is a fairly standard version of a classic pound cake.

The only thing that makes the execution of this recipe a little more complex is that you don’t want to under bake it at all.

For that matter, it’s not a good idea to under bake any pound cake recipe containing fresh fruit.

You might have problems getting it out of the pan in one piece.

I know! Disaster!!!

So, as I write all the tiny details to help ensure your success, I realize that this cake sounds like a totally difficult pain in the neck to make.

Honestly, it’s not at all!

Here’s a list of the super EASY things I do to avoid any issues and help to bake up the most amazing fresh peach pound cake that’s ever passed my lips!!!
I use my favorite Nordic Ware nonstick 12 cup bundt pan.
Both the nonstick coating and the 12 cup size are important for this recipe.

The batter fills up the pan with just enough room for the cake to rise.

Make sure you only fill your bundt pan 3/4 full.

I’ve never had a problem with the batter spilling out of this baking pan, but just to be on the safe side, place the pan on a rimmed baking sheet before you bake it.

Even though this pan has a very high quality nonstick coating, I also coat the pan with nonstick cooking spray,then flour it WELL, tapping out any excess flour.

This is a heavy cake and I want to do everything I can to help it pop out of the pan in one piece.

Easy!

It’s REALLY important to make sure the cake is baked completely, but not overbaked.

When a cake is baked in a bundt pan, and has pieces of fruit in it, it’s really easy for it to fracture when it’s removed from the pan.

Basic physics!

The fruit adds extra moisture to the batter and the sides of a bundt pan are fairly high.

If the cake is under baked at all,  the moisture in the cake will keep it from holding its shape.

It can break around the fruit, as it comes out of the pan.

It just can’t withstand the pressure required for it to release from the pan as a whole.

Stick with the 2 cups of small peach chunks.

I experimented and tried this recipe with more fruit and it is really difficult to get it to bake well.

I use another technique to give the cake extra peach flavor.

I add the fruit to the batter and continue to use the stand up mixer to incorporate the fruit.

This “bruises” the fruit just a bit, in a good way, and releases a bit of “extra peach flavor” into the batter and, of course, ultimately the cake.

After this step, I use a large rubber spatula or wooden spoon to dig down and make sure the fruit is evenly distributed all the way down in the bottom of the thick batter.

Believe it or not, I’m not trying to scare you or dissuade you in any way, from making this cake.

I just want to give you all the facts  so you can be a fresh fruit, pound cake baking, rock star!

I really love this cake and hope you try it.

So how do you know if it’s baked?

I rely on the standard skewer or cake tester method.

Just insert either in the center of the cake and remove from the oven when it comes out clean.

Peach-Pound-Cake

I prefer my glaze to be thicker than it was in these photos.

Let’s be real, I simply rushed the process and added too much liquid to the glaze and didn’t take the time to fix it.

There’s an easy fix for this mistake.

Just add powdered sugar, a little at a time,  to the glaze and continue mixing until you get the consistency you want.

I knew I had to get some photos of this incredible cake to share with you before my family devoured it so I rushed!

This cake is so moist and tender that it’s also delicious without the glaze.

For some weird reason, I think that a bundt cake looks kinda naked without a glaze, so, I generally put one on.

If you’re pinched for time and want to skip the glaze, I think this cake will deliver on its own, naked!

I used my stand up mixer to make this recipe.

You can use a hand held electric mixer if you’d like.

To get that classic pound cake texture, the amount of time you beat the ingredients is imperative.

So please don’t rush this step.

I think of it as a little investment in time with a huge, fabulously yummy pay off!

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