Best of the Month July 2015

A recap of my most popular posts from last month (July 2015).

In all of my blog updates, I forgot to mention that I set up my subscribe by email campaign in MailChimp back in April.  I never thought I would set up any kind of email subscribe option.  It's just not the way I prefer to follow blogs.  I much prefer social media as a way to follow my favorite blogs, but I started reading about how other bloggers thought email subscriber was better.  I still follow my favorite blogs on social media and I don't subscribe by email (I just don't like having my mail inbox cluttered--I follow many blogs) but, I decided it was a good idea to give my followers the option.  MailChimp made the process quick and easy.

#Blogtip: MailChimp makes setting up suscriber emails #quickandeasy.  [Tweet this]

In January, I came across a post by Ashley from My Craftily Ever After about How to Set Up Your RSS Feed with MailChimp.  This post introduced me to MailChimp and was a big help when I finally decided to set up weekly email updates.  Now I have 19 followers by email.  I know that's not a lot, but I really didn't expect any so I'm happy.  I get an email each time someone subscribes and it's always a pleasant surprise.  If you would like to subscribe to my weekly email updates enter your email address below.

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Now on to my best of the month:

2013 best of July:

Light Wheat English Muffins

Soft, flat buns full of nooks and crannies.  English muffins make a great breakfast or lunch sandwich even a great snack.  Now has 476 views and 6 +1s.

#BestoftheMonth July 2015 | Light Wheat #EnglishMuffins: 2013 #bestofJuly via @joybeewhatsfor  [Tweet this]

2014 Best of July:

Wild Rice Cherry Pecan Salad

A salad of wild rice, dried cherries, and pecans tossed in a raspberry vinaigrette.  It makes a great side dish or lunch.  Now has 535 views and 60 +1s.

#Bestofthemonth July2015 | #WildRice CherryPecanSalad: 2014 #bestofJuly via @joybeewhatsfor  [Tweet this]

Back to this year's best of July:

Maple Glazed Carrots

A simple and tasty vegetable side dish of carrots roasted in maple syrup.   The perfect accompaniment to any meal. 581 views and 52 +1s.

Maple Glazed Carrots #veggiesides | #BestoftheMonth July 2015 via @joybeewhatsfor  [Tweet this]

How to Make Roasted Red Peppers

A simple tutorial on how to roast sweet red bell peppers at home.  501 views and 26 +1s.

#Howto Make #RoastedRedPeppers | #BestoftheMonth July 2015 via @joybeewhatsfor  [Tweet this]

Simple Chicken Tacos and Black Beans

A very simple dinner using leftover chicken for tacos and a quick black bean side dish.  432 views and 18 +1s.

SimpleChicken #Tacos & BlackBeans | #BestoftheMonth July2015 via @joybeewhatsfor  [Tweet this]

Focaccia Pizza

An Italian flat bread made with a wet dough, shaped into a pizza, and topped with tapenade, sun-dried tomatoes, and feta cheese (or toppings of your choosing).  396 views and 12 +1s.

#Focaccia #Pizza #bread | #BestoftheMonth July 2015 via @joybeewhatsfor  [Tweet this]

Turkey and Rougette Crescent Sandwich

Juicy turkey breast and warm creamy buttery Rougette cheese on a tender Crescent Roll.   369 views and 10 +1s.

Turkey & #Rougette Crescent #Sandwich | #BestoftheMonth July 2015 via @joybeewhatsfor  [Tweet this]

Check out my previous bests of July:

Best of the Month July 2013

Best of the Month July 2014

Linked to:  J&J, Lou Lou Girls, Whimsy, Wake Up, Tickle My Tastebuds full Plate, Freedom

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How to Make Roasted Red Peppers

A simple tutorial on how to roast sweet red bell peppers at home.

Re-post of original from 1/7/13 (90 views 1 +1) updated pictures, edited for content and grammar, pinnable image, tweetables, other post/recipe links.
I love roasted red peppers.  I put them on homemade pizzas, sandwiches, in sauces and eat them by themselves.

Roasted Peppers make a great addition to meals & antipasti.  [Tweet this]

Roasted red bell peppers are expensive to buy so I make them myself.  It's messy, but the results are amazing.

Roasted Red Peppers are inexpensive when homemade.  [Tweet this]

This tutorial is for people, like me, who do not have gas stoves (apparently you can char the pepper skins directly over the flame).

Start with whole, clean red bell peppers.

 

You can roast just 1 or as many that will fit on your baking sheet.  Place them in the oven as close to the broiler as possible and broil for a few minutes until the skin chars, flip the peppers and repeat on all sides.  (I used my toaster oven because my regular oven broiler has been broken for a while.  It worked wonderfully and I set the timer to the dark toast picture and it was the perfect time.)

As the peppers char they will blacken, the blacker and more burnt looking the skin the better (this adds great flavor and makes the skins easier to peel off).  Take out of the oven and immediately place the hot peppers into a zipper bag  and seal (sometimes I use a Tupperware).  Allow peppers to sit and steam for at least 1 hour until they are cool enough to handle.

Now for the messy part.  Using your hands and a knife or fork, pull off the stem and squeeze out the seeds.  Then begin to peel the charred skin off the peppers (the knife or fork helps pull up the skin so you can get your fingers under it to peel).

Once peeled, cut or slice the pepper into pieces of desired size or leave whole and place into a jar or Tupperware.  Cover with olive oil and store in the refrigerator or use right away.  I have kept these in the fridge for up to a week, but they will probably be eaten long before that.

Enjoy.

Use Roasted Red Peppers in these recipes:

Roasted Pepper  Salsa

Bruschetta and Antipasto

Simple Pasta  Sauce

Linked to:  2 Cup, Treasure Box, Lou Lou Girls, Tickle My Tastebuds, Wake Up, Full Plate, FunSummerFinds, Pretty Pintastic, Best of the Weekend

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Simple Pasta Sauce

A simple tomato pasta sauce with many variations.

I do not like to buy pasta sauce.  I have in the past and there is nothing wrong with it, but it is so easy to make your own sauce with whatever you want in it.  I also believe that this method is a bit less expensive. All you have to do is open a couple of cans.

I know that most people use stewed whole tomatoes (canned) to make pasta sauce, but I use canned, diced tomatoes.  There are so many other uses for diced tomatoes, besides pasta, that I always have them in my pantry (and when you buy them in bulk they are very inexpensive).  I also use tomato paste in my sauce for the same reasons.  As you can see in the ingredients I don't really measure the spices I just throw in what smells good and what I like.  This recipe is easily alterable and you can modify it to your tastes.  If you are interested in a simple pasta sauce for when you make pasta for dinner, read on.

Ingredients:

1-2 Tbsp olive oil
1 14oz can diced tomatoes
1 6oz can tomato paste
1 palm full garlic powder (1-2 Tbsp)
1 palm full dried minced onions (about 1/4 cup)
1 palm full dried bail (1-2 Tbsp)
several shakes dried oregano (1/4-1/2 tsp)
several shakes dried Thyme (1/4-1/2 tsp)
red pepper flakes, to taste
2 cups frozen chopped spinach (optional)
1 cup garbanzo beans (optional)
1/2 cup red wine
1 cup water
Salt and pepper to taste

In a medium to large sauce pan, over medium heat, drizzle in the olive oil.  Then add the tomatoes, paste, and spices.

Next, add the spinach and beans (if using); then, pour in the red wine.  Stir until well mixed and add the water until the sauce becomes the consistency you want (you can omit the wine and just use more water, or use a chicken or vegetable broth). Add a sprinkle of salt and pepper to taste.

When sauce begins to simmer lower the heat and allow to simmer for about 30 minutes.

Pour or spoon over favorite pasta, makes about 4-6 servings.  I added spinach and garbanzo beans to this sauce but you can omit them and/or add your own extras (the serving size will change with additions or subtractions).

Variations:

Meat sauce:  Brown ground beef, chicken, or Italian sausage and drain before adding the tomatoes and spices.
Roasted Garlic Sauce:  Add some roasted garlic, as much as you like (I would add a whole bulb)
Roasted Red Pepper Sauce:  Add a roasted red pepper or two, diced or pureed.
Vegetable Sauce:  Add diced zucchini and/or eggplant, cook them in the olive oil until tender before adding every thing else.

These are just a few variations.  The ideas are endless just be creative or use what you have on hand.  Enjoy.

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Bruschetta (remake) and Antipasto

Diced tomatoes and basil to top thinly sliced ciabatta toast with a meat and cheese platter .  Great as an appetizer and filling enough for a meal.

This is a recipe remake of my earlier Bruschetta with very slight changes.  And served with a plate of cured meats (salami and prosciutto).  Roasted red peppers make a wonderful addition to both the bruschetta and antipasto plate.

We had 1 loaf of ciabatta bread left over and wanting to use it and other meats we had in the fridge I decided we would have Antipasto for dinner.  I love appetizers and would rather eat them instead of an entree.  The meats and cheese along with the bruschetta make this a light but filling meal.  It also feels special because we usually only have this stuff when people come over.  That is actually why we had the meats, they were left over from a get together.  It is almost like having breakfast for dinner; having only appetizers seems taboo and tastes great.

Ingredients:

2 cups chopped tomatoes
20 basil leaves, chiffonade
1/4 cup diced roasted red peppers
2 tsp balsamic vinegar
Salt and pepper to taste
Toasted thin slices of bread

Toss the tomatoes, basil, peppers, vinegar, salt and pepper together.  Let sit out at room temperature for at least 1 hour before serving.

This time I brushed the bread slices with olive oil and broiled them about 5 minutes until brown and crispy.  Then, I rubbed them with garlic.

The meats are salami and prosciutto and the cheese is a camembert and gorgonzala blend we found at Costco.

Put out the bruscheta, meats and cheese and top the toasts with what ever combination you prefer.  Enjoy.

Linked to:  Retro Repin

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