Author Archives: April

Mom, What’s For Supper? Weekly Menu Plan 6/11

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It’s going to be another busy week on the homestead. My garden is doing wonderfully, and I’m amazed at how quickly it’s growing. My Roma tomatoes are about as big as they’re going to get, and I look for them to start turning red soon. Boy will the canning begin then. This is my first year attempting to can, and I cant wait to see all those jars of tomato sauce lined up in my pantry. My Rutger tomatoes are a little slower, but there are lots of baby tomatoes hanging on the plants, so there coming along. My raspberry bushes are just about ready to harvest too, so I’ll probably start canning jam this week. Keeping my fingers crossed my first adventure into canning turns out well.

Weekly Menu Plan

Breakfast Options:Served with choice of fruit

French toast
Pancakes
Waffles
Biscuits and Sausage Gravy
Cereal
Scrambled, Fried, or Hard-Boiled Eggs
Breakfast Burritos
Quiche
English Muffin Bread
Homemade Bread
Biscuits
Muffins
Breakfast Cookies
Mini Apple Pies

Lunch Options:Served with choice of cut veggies

Sandwiches or Wraps (Tuna salad, egg salad, chicken salad, turkey salad, leftover meats, grilled cheese, blt, pb&j)
Quesadillas
Smoothies
Leftovers from dinner
Salad
Baked Potato
Sweet Potato
Homemade Pizza Pockets

Supper:

For more menu planning inspiration visit I’m an Organizing Junkie.

Have a great week!

Tropical Traditions Coconut Oil Giveaway

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Everyone knows I’m a huge fan of Tropical Traditions. One of my favorite breakfast is this delicious fruit smoothie I make using their coconut oil. Pineapple-Blackberry Coconut Smoothie.

Several months ago, I gave away a quart of their coconut oil to one lucky winner, and was super excited about that. But today, I’ve got an even better deal for you!


Gold Label Organic Virgin Coconut Oil

Win 1 gallon of Gold Label
Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil.
Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website:

What is Virgin Coconut Oil? You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online.
Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

The Giveaway

Tropical Traditions is giving one lucky reader of Angel’s Homestead a GALLON of their Gold Label Virgin Coconut Oil. Open to US and Canadian Residents. Ends 6/24/12, at 12 midnight EST. Good Luck!

a Rafflecopter giveaway

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Baked Hush Puppies

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I’ve had this recipe in my try-it file for quite awhile now. You know how you have the best of intentions of doing something, but you keep putting it off until tomorrow? Then it slips your mind for awhile and before you know it, six months have passed and you STILL haven’t done it. When I first saw this recipe I knew I wanted to try it. Hush puppies without deep frying? Get out of here I thought! No way could they taste as good as one of my secret guilty pleasures, hush puppies from Long John Silvers. I was right to, they don’t taste like LJS. But why should they? They’re baked, not deep fried like the restaurants version. They came out tasting delicious, with a slight crunch to them on the outside, but nice and soft on the inside. They’re a lot lighter and healthier to, what with not swimming around in all that oil. They paired perfectly with the fish fry we had last week, and will be a welcome addition to our menu in the future.

Baked Hush Puppies

2 cups corn meal
1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 green onion with the green top, finely chopped
2 eggs
1 cup milk

Mix the corn meal, flour, baking powder, salt and sugar together. Add the onion and mix well. Whisk the milk and eggs together, then add to the flour mixture and blend well.
Drop by tablespoon onto a well oiled baking sheet.
Bake at 400 degrees for 15 to 20 minutes or until lightly browned

Adapted From: Miz Helen’s Country Cottage

Mom, What’s For Supper? Weekly Menu Plan 6/4

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Wow… The last two months have been a whirlwind of changes for me in the blogging world. I took over as owner of The Secret Recipe Club, plus started my own self-hosted site, HERE at Angel’s Homestead. Trust me, it is NOT easy transferring and decorating a blog without those editors that the free sites offer. It still isn’t exactly the way I want it, but it’s getting there. So thank you for dropping by my new blog today. Grab a cup of coffee and look around after you view my menu for the week. One new feature I added is that I’m now accepting advertisements! .Check it out in my top menu bar under Media, I’d love to show off your site or business.

Weekly Menu Plan

Breakfast Options:Served with choice of fruit

French toast
Pancakes
Waffles
Biscuits and Sausage Gravy
Cereal
Scrambled, Fried, or Hard-Boiled Eggs
Breakfast Burritos
Quiche
English Muffin Bread
Homemade Bread
Biscuits
Muffins
Breakfast Cookies
Mini Apple Pies

Lunch Options:Served with choice of cut veggies

Sandwiches or Wraps (Tuna salad, egg salad, chicken salad, turkey salad, leftover meats, grilled cheese, blt, pb&j)
Quesadillas
Smoothies
Leftovers from dinner
Salad
Baked Potato
Sweet Potato
Homemade Pizza Pockets

Supper:

For more menu planning inspiration visit I’m an Organizing Junkie.

Have a great week!

Indianapolis Indians Ticket Giveaway | We Have A Winner!

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Are you excited to find out if you won the Indianapolis Indians tickets sponsored by Indiana’s Family of Farmers?! Well the wait is over, our winner, as chosen by Random.org is…

#17 ~ Aimee W who said, ”I Like Angel’s Homestead on Facebook”

Get ready for a fun-filled evening of baseball and food Aimee! You didn’t post an email address, so I posted the announcement on your Facebook and Twitter pages. Please respond within 24 hours, either by commenting on this post, or by emailing me at [email protected] so we can get those tickets out to you. See you at the game!

Peanut Butter Popcorn {Secret Recipe Club}

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It’s Monday and time for Group D’s reveal for the Secret Recipe Club. My assignment this month was Anne Jisca’s Healthy Pursuits. Anne loves to cook and bake, but doesn’t care for washing the dishes that are a result of it. My sentiments exactly! She’s mommy to two boys who are cute as can be, and her and her husband are missionaries. Even with that busy schedule, she still finds time to cook delicious recipes, as her blog shows.

As I browsed around, one of the first things that caught my eye was her recipe for Peanut Butter Popcorn. I knew right then and there that was what I was going to make for my assignment. Every week at our house we have a family movie night, with pizza and popcorn as a snack. I couldn’t wait to add a little variety to that, by trying a fun flavor twist on our usual buttered popcorn.

There’s peanut butter involved, naturally. I used all natural because that’s just how we roll in my house, : ) and with a few more simple ingredients, Bam! I had some seriously yummy and addictive popcorn on my hands. This stuff was amazing, and we finished off the entire bowl before the first movie was over.

Peanut Butter Popcorn

3/4 cup popcorn kernels
1/2 cup honey
1/2 cup sugar
1/2 cup peanut butter
1/2 tsp vanilla
Peanuts (optional)

Pop the popcorn, and remove unpopped kernels. Stir honey and sugar together in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly. Boil for one minute. Remove from heat and stir in peanut butter and vanilla. Be careful! This is super hot! Immediately pour mixture over popcorn and stir to coat. Transfer to a parchment-lined baking sheet and spread evenly. Using your hands (carefully) break apart the popcorn. This way there are individual pieces. Let sit for 5 minutes to set and enjoy!

To see other great recipes from the Secret Recipe Club, click on the blue frog below.


Cilantro Lime Grilled Chicken

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My goodness, it feels like forever since I’ve posted a recipe. What with designing my new blog, and taking over ownership of another one, I have been almost to busy to even cook. This recipe was the perfect dish to bring me out of my hiatus though. With the warmer weather we’ve been having, our grill has been getting a lot more use since we brought it out of winter storage. After months of eating hearty comfort food, lighter summer fare is definitely a treat. This recipe fits that description to a tee. The chicken is juicy, tender and full of flavor, with no heavy coating or sauces. My daughter declared this dish the best chicken she had ever eaten. That says a lot when it comes to my super-picky daughter. I served it with Parmesan Spaghetti Squash and stir-fry veggies, but it would be equally good with just about anything. Fajita style tacos, or sliced up and sprinkled on a salad would have been great with the leftovers… if there had been any. In fact, my daughter made me promise to triple the recipe next time, so we would have plenty of leftovers.

Cilantro Lime Grilled Chicken

4 boneless skinless chicken breast halves
1/4 cup olive oil
juice of 1 lime (1 1/2-2 tablespoons)
zest of the lime (about 1 teaspoon) (If you like a really strong lime flavor)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, finely minced
1/4 cup chopped fresh cilantro

Pierce several holes in each chicken breasts with a knife. Place into a glass bowl or baking dish. Set aside. Combine the oil, lime juice, zest, salt, pepper, garlic, and cilantro and pour over the chicken, turning to coat. Cover and allow to marinate for 2 to 4 hours in the refrigerator.

Remove chicken from the refrigerator about 20 minutes before cooking.

Grill chicken over medium-hot heat for about 5 to 7 minutes per side, depending on the thickness of the chicken breast. Chicken is done when juices run clear when pierced with a knife.

*Grilling Tip: Dry off marinated meat before you put it on the grill. This will keep it from scorching and burning.

Recipe Source: Amanda’s Cookin