Cooking Recipes Category - My Suburban Kitchen

Sante Fe Bison and Brown Rice Casserole

March 4, 2013 By Shannah 5 Comments

Weeknights are crazy in a lot of households. There is homework to be done, lunches to pack, and maybe even sports or dance practice. Add in a traffic jam and you probably find yourself at the drive thru window instead of at home making the dinner you had planned.

How do I know? I have been there…a lot! So, I started thinking about things that I could keep in the house all the time and throw together in about the same time it takes to go to the drive thru and bring it home. That’s how this recipe was born.

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Thai Butternut Squash Soup

February 19, 2013 By Shannah 27 Comments

Did you know that I am a food contributor for Sugar Bee Crafts? Each month, I share a new recipe over on Mandy’s blog.

A few months ago, I shared one of my favorite soups and I wanted to share it here with you today. With super cold days, I really love how soup can instantly warm you up.

Some days I turn to the traditional but others, I like to go a little outside the box.

That’s how I started making spicy Thai butternut squash soup. It has all the creaminess and warmth of soup but with some new flavors you might not associate with a traditional squash soup.

Thai Butternut Squash Soup #recipes #soup

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WTCW #87

February 13, 2013 By Shannah 1 Comment

Do you love food? Do you share recipes on your blog frequently? If you answered yes to one {or both} of those questions, then you are the PERFECT guest poster for a WTCW post! Interested? Send me an email and I will hook you up with all the details!

Now, let’s take a look at look at what’s for dinner next week.

Sunday: Sundays are days made for cooking! Lounge around the house while a delicious meal, like lightened up Sheperd’s Pie, comes together for your enjoyment.

Monday: I am really working on getting back into a meatless Monday routine. I think squash and sweet potato chili is a good recipe to help with that goal.

Tuesday: I think I am going to rename Tuesday to Crockpot Day. I seem to use my crockpot the most that day anyways. This week, I am eyeing slow cooker picadillo.

Wednesday: I could eat goat cheese on just about anything. Strangely though, I have never thought to put it on stuffed peppers…until now! I am going to make stuffed peppers with goat cheese.
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{Guest Post} Tarte Au Citron from With a Blast

February 5, 2013 By Shannah 5 Comments

The birthday extravaganza continues! This afternoon, welcome Linda from With a Blast! Thanks so much Linda for being here!
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Hi there to all Shannah’s readers !

My name is Linda and I blog over at With A Blast . I live in South-Africa and every now and then I will share one of our country’s traditional dishes as well as a whole lot of other recipes, some my own, others from all over the world. I also like to try my hand at all kinds of Crafts – feel free to drop in at any time.

I would like to thank Shannah for the opportunity to share a recipe on Just Us Four . Shannah, have a great time during your birthday week !

The recipe I am sharing today is a shortcrust pastry case filled with a citrussy, creamy custard.

Tarte Au Citron

PASTRY CASE:

1 Roll Frozen Shortcrust Pastry, defrosted

1 Egg, beaten

FILLING:

4 Extra-Large Eggs

1 1/2 cups Caster Sugar

150ml Fresh Cream {double cream}

2 Limes, juice and finely grated zest

1 Lemon, juice and finely grated zest

Icing Sugar

TO SERVE:

Orange slices

Whipped Cream

Mint sprigs, to garnish

1.) Pre-heat your oven to 190 deg C (375 deg F) – Spray a 20cm (8 inch) pie dish with cooking Oil.

2.) Roll out the Pastry to about half it’s original thickness – line the pie dish, leave a 1cm (1/2 inch) edge above the dish. Prick the base a few times using a fork – line the Pastry with baking paper and fill with baking beans. Chill the Pastry case in the refrigerator for 15 minutes – remove and bake blind 15 minutes, remove from oven, scoop out the baking beans and paper – Brush the inside of the Pastry with the beaten Egg and return to the oven – bake another 5 minutes until pale golden.

3.) Remove the baked case and reduce the oven temperature to 150 deg C (300 deg F).

4.) To prepare the filling – beat together the Eggs and Caster Sugar until creamy – Stir in the Cream, Lime- and Lemon juice and zests – pour the filling into the baked Pastry case.

5.) Carefully place in the oven and bake 30 – 40 minutes until just set.

6.) Remove from oven and cool completely before chilling.

Before serving, dust a thick layer of Icing Sugar over the tart – Serve with a slice or two of Orange and Whipped Cream, add a Mint sprig to garnish.

Hope you enjoy this very refreshing citrus tart.

Linda

With A Blast

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This looks so good! Thanks so much for being here today, Linda!

{Guest Post} Sloppy Joes from Plucky’s Second Thought

February 5, 2013 By Shannah

Welcome to my birthday week guest posting extravaganza. Today, we have an awesome recipe from Jess who blogs over at Plucky’s Second Thought.

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Hello all! I’m Jess from Plucky’s Second Thought! At Plucky’s Second Thought I try to post really easy crafts and recipes that anyone could complete and accomplish. Yep, you don’t have to be Martha Stewart or Rachael Ray to attempt anything on my blog! I was asked to Guest Blog on Shannah’s Blog to help her out, and I couldn’t say no because I was really excited to share my Homemade Sloppy Joe recipe! 🙂
What’s the best thing about this recipe? You know everything that is going into this dish! There are NO hidden ingredients/chemicals that you tend to find in store bought Sloppy Joe sauces!
Please enjoy this delicious recipe, and I’m sure it’s going to become your family’s favorite like it has mine! 🙂
Ingredients:
• olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 and 1/4 lbs ground beef
• 1 and 1/3 c ketchup
• 2 tbsp white vinegar
• 1 heaping tbsp brown sugar
• 1 tsp chile powder
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 2/3 c water
• hamburger bun

Directions:
• In a large skillet sauté onion and pepper in olive oil over medium-low heat.
• Once tender, remove from skillet.
• Then brown beef over medium heat; drain grease.
• Add sautéed vegetables back in pan along with ketchup, vinegar, brown sugar, spices, salt, pepper, and water.
• Bring to a simmer and cook about 20 minutes or until water is absorbed, stirring often.
• Serve on hamburger buns.
source: http://www.cinnamonspiceandeverythingnice.com/easy-sloppy-joes/

Superbowl Food: Buffalo Chicken Cups

January 30, 2013 By Shannah 10 Comments

Football tailgating always means one thing: buffalo chicken! Of course, you’ll find buffalo chicken and wings but these buffalo chicken cups are the perfect little one bite appetizer to offer at your next tailgate of Superbowl party!

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WTCW #86

January 30, 2013 By Shannah Leave a Comment

Can you believe January is almost over? I am shocked at how fast the month has flown by. I guess it is all the fun I have been having 🙂

I’m excited to share some new recipes with you as part of What to Cook Wednesday!

Sunday: Lasagna is one of those dishes that is so versatile. Rosemary chicken lasagna is such a great new twist on a classic dish.

Monday: I love pasta. It is a total weakness of mine. Avocado alfredo pasta with spicy shrimp definitely sounds like a perfect way to get my pasta fix.

Tuesday: On weeknights, sometimes sandwiches and wraps are the easiest way to get dinner on the table. Cashew chicken salad wraps are a great way to have a tasty meal quickly.

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10 Superbowl Party Foods

January 23, 2013 By Shannah 4 Comments

The Superbowl is coming! Even if you don’t watch football {like me!}, you will probably be invited to some kind of party. Or, maybe you are a die hard family and host a party!

Either way, I’ve got 10 recipes to make for the Superbowl.

1) Everything is better with bacon right? How about bacon wrapped water chesnuts? Delicious right!

2) Little cups with filled with BBQ chicken. A score for a party for sure.

3) No party is complete without some form of chips and dip. Chipotle black bean dip is a great option for dip.

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WTCW #85

January 23, 2013 By Shannah 4 Comments

SURPRISE! I bet you didn’t expect to wake up and find a whole new blog design, did you? We’re still working on a few of the little things so let’s consider this sort of a “soft reveal”. The big celebration will come when it is all completed and ready for prime time. Pardon the dust until then 🙂 {Oh, and a HUGE thank you to Monica from Designer Blogs for all the work she has put in! If you need a new blog design, I highly recommend her!}

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Wednesdays are always fun for me! I love doing this feature and it really helps me stay on track with my own weekly menu planning for our household.

Do you do a weekly menu plan? Do you try out recipes featured here? I’d love to hear all about it!

Sunday: The colder weather has me craving lots of comfort food. Pot au feu offers an easy cooking lesson with the reward of a hearty winter meal.

Monday: Soups are another food I turn to frequently during the winter. They are filling and {generally} offer a lot of nutrition for little calories. This winter minestrone was added to my list the moment I saw it.

Tuesday: Did you eat your black eyed peas on New Year’s Day? If not, we’ve got you covered this week with black eyed pea and sausage stew.

Wednesday: Nothing says comfort like a grilled cheese. Throw in some caramelized onions and bbq pork and you’ve upgraded a basic sandwich to a delight!

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Southwestern Egg Muffins

January 16, 2013 By Shannah 31 Comments

It is a new year. Have you started writing 2013 yet or are you still, like me, adding a little curve to the bottom of the 2 in 2012?

With the new year often comes declarations of grand goals…you know, those resolutions things. Of course, like so many, mine include healthier eating.

Someone really smart once said {something like this} that if you start your day off making the right food choices, then, you are most likely going to continue to make good choices throughout the day. Breakfast really IS the most important meal of the day.

So, let’s make a healthy choice and start our day with great things like shredded potatoes, lean ham, veggies and egg whites. I’m talking Southwest Egg White “Muffins” here.
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