I know this didn’t make it in time for your July4th shindig, but we had it for ours and it was amazing. Have you ever tried one of these shrimp boils/low country boils/whatever boils? So easy and so much fun to eat. No plates or utensils required. Easy-peasy clean up and easy to double or triple, depending on the size of your hungry crowd. And kids even like it–have pizza delivered if there are a few hold-outs. This was the first time that I have ever personally been in charge of making the boil–usually my sister Amy prepares it–but she wasn’t staying at the beach for the 4th and my Dad really wanted to have it for a big family meal. He calls it a “Shrimp Dump.” As you can see from the picture above, that is a good description.
Here are a few time-saving tips if you can spare a few more dollars–and it is well worth it:
Buy the mini frozen ears of corn–I got store brand.
The mini red or white potatoes that are already washed and ready to cook work great
This can be cooked on your stove, but we have a propane-powered turkey fryer and it was so great being able to do this instead of having two large stock pots on the stove at the same time.
Have your Dad pay for and pick up the shrimp fresh the morning of your meal–ours was caught the night before and they were so fresh and tasty.
Use plastic, disposable tablecloths because when you are done with the meal and have put away any small amount of leftovers, you just roll those tablecloths up and toss them in the garbage can, shells and all.
I purchased some cute cardboard food trays that were displayed with the tablecloths and these were perfect for guests to put their shrimp shells into.
You know those videos you see on Facebook? The ones where they show amazing food? Well, I save those. And sometimes I actually make the recipes! But this one…this one was different.
A Food Network dude was talking about one of his favorite places and that they served these Pizza Pot Pies. I was drooling! I mean, they looked amazing. But hey, this place had some kind of Sicilian crust thing going on and, of course, a fancy restaurant oven. I can’t make that at home, can I?
I had to work with what I had. So I took some poetic license with their concept. With the crust. With the oven. With the name, even.
But the result was, well…..UH-MAZING!!!
These things are the bomb at my house–every single person in my family loves them. And, they are so customizable! Plus, they are fun to experiment with.
Adjust your cheese, sauce, and toppings to fit your mood, taste, or leftovers in the fridge! here’s what I used to make the above 3 experiments:
Philly Cheesesteak: leftover flank steak, provolone cheese, Thrive Bechamel sauce, Thrive red peppers, Thrive green peppers, Thrive onion slices
cheese of your choice (mozzarella, provolone, cheddar, etc.)
sauce of your choice (spaghetti, pizza, Alfredo, Bechamel, etc.)
toppings of your choice (pizza meats, veggies, etc.)
In the bowl of a stand mixer, combine the yeast and the 1 cup + 2 Tbsp. very warm water. With the dough hook on the mixer, slowly add in the dough mix until well-combined, then let the machine knead for 5 minutes.
Remove the dough to an oiled bowl, turning dough over to coat. Cover bowl with a clean towel and allow to rest and rise for about 40 minutes or until doubled in bulk. Punch down and allow to rise again.
Punch down and separate into 4 equal chunks. On a counter or floured board, roll or press out each chunk into a circle wide enough to cover the bowl and come down the sides of the bowl by at least an inch.
Spray each bowl with nonstick cooking spray thoroughly. Also spray the outside rims a little. Layer 4-6 cheese slices in the bottom of each bowl.
Mix the Tomato Sauce with the water until smooth. Pour 1/2 cup of sauce into each bowl.
Add pizza toppings of your choice. It's okay to fill up the bowl to the top or even have it be mounded a little.
(Note: you can use Thrive veggies and meats for toppings. Just refresh them first!)
Take a circle of dough and carefully cover each filled bowl so that the dough goes over the edge and down the sides of the bowl by at least an inch.
Place bowls on a large baking sheet making sure to leave space between them. Bake at 425 degrees for 15 minutes or until deep golden brown on top.
Remove from oven and brush the crusts with melted butter.
Remove a bowl from the baking sheet and place it on a dinner plate. Take another dinner plate and place it upside down over the pizza bowl. Using both hands--thumbs on top plate and fingers under bottom plate--firmly and carefully turn the plates over. Remove the top plate.
Using a couple of spoons, carefully release the bowl from the crust/filling by lifting up on one side. If cheese has stuck to the bottom of the bowl, use the other spoon to scrape it out. Carefully remove the hot bowl and set aside.
Enjoy! You'll want to eat this with a fork and knife!
Because I sell Thrive, I have a LOT of Thrive. So I used our bread mix. But you can use your favorite bread dough mix or bread recipe. Just use what you'd use for 1 loaf.
I made this using our family's cereal bowls, which are OVEN SAFE*****. But you can use any oven safe bowl/ramekin. I've even used kid sized real baking tins. I like using the ramekins we have because it makes a smaller portion which is just right for me.
We originally posted this salad on October 7, 2012. I was looking up the ingredients to make it for dinner tonight and thought I would repost it. One of my all-time favorites and this is the perfect time of year to enjoy it!
Oh Pinterest, how we love thee and how we love the world of food that you have brought to us! I pinned this recipe the other day and my sister and I made it last night. Oh so good. It was a big hit with all! Even the guys. Just love chopped salads.
2 medium pears, chopped (we used one green and one red)
1 cup dried cranberries (love me some Craisins!)
1 cup chopped pecans
8 slices thick-cut bacon, crisp and crumbled (we used pre-packaged real bacon pieces, because of time)
4-6 oz. crumbled feta cheese
Poppy Seed Salad Dressing
Balsamic Vinaigrette (we used Newman's Own, my personal favorite)
Combine the lettuce, pears, cranberries, pecans, bacon and feta on a large platter.
Drizzle generously with the poppy seed dressing, followed by the balsamic vinaigrette (you should end up with about a cup of dressing, so adjust the quantities of the two dressings according to your taste bud preferences).
We added chopped, cooked chicken to this recipe when we made it because we were using it as a main dish. Grilled would be a great option on the chicken, but we were in a hurry so we picked up one of those awesome rotisserie chickens at the grocery store. Yeah, one of those....
In my opinion, one of the ultimate comfort foods is meatloaf. Seriously, thinking about making a meatloaf for my family just makes me think of being a kid again and watching Mom fixing meatloaf for supper, pouring ketchup on top–and did you know there are about 3 different spellings that are pretty much considered correct on that one word?– and popping it in the oven .
I remember enjoying the smells of good, homemade food coming from her kitchen. I have her recipe taped in my family cookbook, and that is my go-to recipe, but I saw this one in a newspaper supplement and thought I would try it out. Made it tonight and I must say I was impressed. It’s pretty dang tasty. Even someone else, who must remain nameless, had seconds after we got back from taking a couple of plates of supper to a friend’s house down the road.
1 1/2 slices of white bread, torn into small pieces
3 T. milk
1/2 medium onion, chopped
8 oz. button mushrooms, chopped
1 1/2 lbs. ground chuck
1/2 cup grated Parmesan Asiago Cheese blend
1/2 t. salt
1/4 t. black pepper
12 grape tomatoes, cut into halves (that's what I had, but cherry tomatoes is what the recipe calls for)
Preheat oven to 375 degrees F.
Combine milk and bread in a large bowl. Soak for 5 minutes.
Combine bread mixture, onion, mushrooms, beef, egg, cheese, salt, pepper and half the tomatoes. Mix with your hands, then shape into a loaf and place in a baking dish. Scatter the rest of the tomatoes over the top.
Bake about 50 minutes, or until meat reaches 160 degrees F.
I am forever throwing stuff together into a skillet and seeing how it cooks up. Seriously. Do you do this, too? I had some produce I needed to use up and some Thrive Ham Dices that I needed to use, so I just kind of cut it all up and came up with today’s post. It was really good! And filling! And healthy! The meal trifecta.
I am all about quick and easy and this recipe is, as well. I used one of our Thrive Life Express Meals–Wild Rice Pilaf–and added chicken to give it a little protein boost. So delicious, so easy, so quick, so also goes well in a flour tortilla. You could use your own pilaf recipe or boxed rice pilaf and leftover chopped chicken. I tend to go to my Thrive Foods because I like to find ways to incorporate these items from my Home Store on a regular basis. Either way, this is yummy and your family will enjoy it, especially if it keeps your kitchen time down during a laid back or busy summer. Well, any season for that matter.
Sometimes I like to share recipes that help me use my Thrive foods from my Home Store. It is always a good idea to “store what you eat and eat what you store.” I threw together this meal in record time thanks to the cooked ground beef and some other Thrive ingredients that I had on hand. This recipe was a huge hit. I had one serving left, only because I had taken some out to get a picture for the blog. I didn’t use that one and used my filled plate instead.
1/4 cup THRIVE Instant Milk, re-hydrated (3/4 T. powder + 1/4 cup water)
2 T. THRIVE Chopped Onions (FD--freeze-dried)
1 t. THRIVE Iodized Salt
1/2 t. Worcestershire sauce
1 THRIVE Whole Egg, re-hydrated (1 T. powder + 2 T. water)
1/2 cup THRIVE Brown Sugar, packed (I just used brown sugar from the store)
1 T. cornstarch
1 20-oz. can pineapple tidbits with juice
1/3 cup apple cider vinegar
1 T. soy sauce
1/8 cup THRIVE Mixed Bell Peppers
5 cups THRIVE White Rice, prepared (I used rice from the store)
Re-hydrate freeze-dried meat by bringing 4 cups water to a boil. Add beef and boil for 5 minutes. Drain excess water.
Mix meat, dry bread crumbs, milk, onions, salt, Worcestershire sauce, and egg together; shape into twenty 1 1/2 inch sized balls.*
Place in skillet and cook over medium heat, turning occasionally until brown (about 20 minutes) OR (and this is what I did, so I could be working on something else like setting the table) Bake in an ungreased 9 X 13 pan at 400 degrees F for 20-25 minutes, until light brown.
Mix brown sugar and cornstarch in a skillet. stir in pineapple with juice, vinegar, and soy sauce.
Heat to boiling, stirring occasionally. Reduce heat to medium, then add meatballs and peppers.
Cover and let simmer, stirring occasionally, for 10-15 minutes. Serve over cooked rice.
I made my meatballs ahead of time, put them in the fridge, and then baked them when I got home from work. They are quick to come together anyway, because the ground beef comes precooked, but any little thing I can do ahead of time is good when you work until 5:00 and your guests are coming at 6:00, you know?
Ramen! I don’t think they had this when I was a poor college student, but it sure has become popular over the years. My first experience with it was in a delicious salad a friend shared at a church dinner. I was mesmerized and asked for the recipe. Which I could not find this week, so I googled and found this recipe. It’s a little different than my friend’s but it’s a variation on the same theme. I made some changes to this recipe and it proved to be delish!
2-3 cups chopped cooked chicken breasts (I used Thrive chicken)
1 head of cabbage, shredded or chopped (I opted for Broccoli slaw, 2 12-oz. pkgs.)
1 bunch green onion, finely chopped (Thrive chopped green onion)
2 2.5-oz. pkgs. slivered almonds
3 T. sunflower seeds, shelled of course
1 can Mandarin oranges, drained well
2 pkgs. Ramen noodles
3 T. vegetable oil
3/4 cup vegetable or canola oil
4 1/2 T. seasoned rice vinegar
4 1/2 T. sugar
2 t. salt
1 t. pepper
Prepare dressing and set aside.
Smash Ramen noodles, removing seasoning packets (save to flavor something else sometime) and brown over medium heat in 3 T. oil--I used olive oil here because I had used all of my canola oil in the dressing.
Once noodles are slightly browned, add the almonds. Brown until noodles are a dark golden brown. Remove from heat and set aside.
Combine cabbage, green onions, chicken, oranges, and sunflower seeds in a large bowl.
Add ramen/almond mixture and stir well.
Add dressing and stir to coat.
Don't overcook the Ramen noodles and almonds, and stir continuously until the are golden. They will continue to cook when you remove them from the heat.
Who doesn’t love a good fish taco? They can be hard to find–can’t stand when they are too fishy. The tilapia in this recipe is so mild you will swear you are eating chicken. I kept snatching nuggets and snacking on them while I was frying up the other batches. A nice healthy alternative to fast food tacos. Now, authentic Mexican tacos…that’s another thing all together.
3 limes (I used Thrive Limeade powder instead--a tsp. or so should be enough.)
1/2 cup mayonnaise
1 t. chili powder
2 T. olive oil
1/3 cup all-purpose flour
1/2 t. salt
8 6-inch flour tortillas
1 cup shredded angel hair cabbage (I prefer it thin)
1/4 cup shredded carrots
1 jalapeno or serrano pepper, thinly sliced
Rinse fish and pat dry. Cut into 1-inch pieces.
For lime sauce, juice two of the limes into a bowl (cut your 3rd lime into wedges for serving). Stir mayonnaise and chili powder into juice. Transfer 1/3 cup of the sauce to another bowl; toss fish in this. Set remaining sauce aside.
In a medium to large skillet, heat oil over medium heat. Combine flour and salt in a shallow dish. Work with about 1/3 of the fish chunks at a time, toss them in the flour and add to hot oil. Cook for 2-4 minutes or until fish flakes easily, turning to brown evenly. Add more oil as needed. Drain fish on paper towels.
Wrap tortillas in paper towels (loved this. worked great!); heat in microwave oven for 30 seconds. Top tortillas with fish, cabbage, carrots and jalapeno. Drizzle with Lime Sauce. Serve with lime wedges.
Add lime juice to mayo gradually and to taste.
Thrive Limeade powder is available seasonally, so may not be listed on my consultant site.
Why? Well, it was there–by the pool deck–that I had my first taste of shawarma. I thoroughly enjoyed the shaved, slow-roasted chicken with its unusual spice set. The fresh fixins and delicious garlic aioli made it a special treat.
I’ve been wanting to figure out how to recreate it but, doggone it, I don’t have a roasting spit or the patience for all-day roasting! And ever since I started using Thrive Life foods, I’m been a little spoiled in the quick meal prep department. I want it. And I want it now.
So I combed the internet, looking for just the right recipe to “Thrive-alize”. After a less than stellar attempt, I found a recipe that fit just right. Thrive’s Seasoned Chicken Slices make it super fast. They are freeze dried and reconstistute quickly. Once the spices have been added to them, they really only need to heat through!
Why the funky name? Well, I thought I’d use my Thrive dough mix to try and simulate naan bread. Didn’t work. But what happened was a scone-like bread circle that my family has previously used for Navajo Tacos. So I thought, well…..let’s mix the two. Add a little garlic sauce, and there you go!
If you don’t want to try this recipe with Thrive foods (why wouldn’t you, though? It’s so super fast!) then I encourage you to visit the recipe site that I used as a springboard for my Thrive-alized version, Jo Cooks. And if you don’t have time to do the bread, pick up some naan bread in your grocery store.
Give shawarma a try. Your hunger will be AVENGED!
Deliciously unusual spiced chicken piled with fresh fixins and garlic sauce atop a circle of bread.