Sandwich Thins House Party

Have you heard of Houseparty.com? If not so, check it out. Companies that want to spread the news on their products invite you to host parties in your home. They send you great stuff and all you have to do is have the party, give out the good stuff, and take photos or videos and share them on the House Party site.

I hosted my first one yesterday. It was for Oroweat Sandwich Thins and it was a blast!

Here are some recipes that I found online and used at the party. Loved all four of them!

Feta Sun-Dried Tomato Turkey Burgers

2 Tablespoons extra virgin olive oil
1 lb ground turkey
1/2 Cup crumbled feta cheese
1/4 Cup sun-dried tomatoes, jarred in olive oil
1/2 Cup fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley
Sun-Dried Tomato Mayonnaise
1 Cup mayonnaise
2 Tablespoons sun-dried tomatoes, packed in olive oil, drained
Baby hamburger buns or dinner rolls, split and warmed (I used the Sandwich Thins)
2 Cups fresh baby spinach leaves

1. Heat oil into a large skillet over medium heat. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Form 1/4 Cup little patty’s and place onto a cookie sheet. Once all are formed, place batches in hot skillet. Cook for 3-4 minutes per side or until golden brown and cooked through.
2. Place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat
Makes 5 burgers

Chicken Pesto Melts

1 loaf French bread (I used Sandwich Thins instead)
2 cups rotisserie chicken, shredded
1 cup basil pesto spread
2 cups mozzarella cheese, shredded
2 roma tomatoes, sliced

Preheat oven to 350 degrees.
In a mixing bowl, combine chicken, basil pesto, mozzarella. Mix throughly.
Spread the mixture on loaf of french bread and sprinkle with additional cheese if desired.

Place on a cookie sheet and bake for 10- 12 minutes. Slice into sections and enjoy warm!

Curried Egg Sandwiches

4 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1 teaspoon curry powder
salt and pepper to taste
8 slices bread (used Sandwich Thins)

Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.

Trail Mix Sandwiches

1 (8 ounce) package cream cheese, room temperature
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1 carrot, peeled and grated
1/2 cup raisins
1/3 cup coarsely chopped trail mix

Place cream cheese in a bowl. Add lemon juice and zest, raisins, shredded carrot, and chopped trail mix; stir until well blended and creamy. Spread between 2 slices of bread, and wrap up for the trail.

Of course I forgot to take pictures before we dove into the food....

CREAMY PUMPKIN PASTA

I am entering this in the Ultimate Recipe Swap at LifeAsMom.com

This is a scrumptious recipe. Everyone loved it, including my 4 year old. Enjoy!

CREAMY PUMPKIN PASTA from MomAdvice.com

2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)(I used 2 cups)
1 can chicken broth
¼ cup half & half
½ cup sour cream
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta

In a large skillet sauté the garlic in the olive oil on medium heat. Add the sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.

Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.

New Blog

I started a new blog for one our our Relief Society Enrichment groups. It is called Recipe Pioneers. We get together once a month and bring a dish that we have tried for the first time. It is really fun and forces us to try the recipes that we have been clipping for years.

All the recipes from the monthly meetings will be posted there along with any other recipes that we try and like along the way. Go check it out and let me know what you think!

http://www.recipepioneers.blogspot.com/

Great recipe

I tried out a great new recipe yesterday that I found on the Crockpot 365 site and I just had to share. It is delicious! Lucy even loved it. The only downside is a house that still smells like fish this morning. Oh well, it was worth it. Enjoy!

Fish Chowder

1 lb of white fish (I used frozen Orange Roughy)
3 cups of chicken broth
9 baby potatoes (or 5 larger ones)
1 cup frozen roasted corn
1/2 white onion
handful baby carrots
heart of celery
3-4 cloves of garlic
1/2 t black pepper
salt (to taste, especially if using homemade broth)
2 cups frozen shrimp (to add later)
1 cup heavy whipping cream (to add later)

--chop up all the vegetables. I used my handy-dandy Pampered Chef chopper
--cube the fish, it's okay if it's still frozen.
--dump everything except the cream and the shrimp into your stoneware insert

cook on low for 8-10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.

30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your crockpot to high for the last 30 minutes.

Serve with a bit of fresh parmesan cheese.