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Chicken Satay Noodle Salad

Do you love Thai food? Do you think peanut sauce is its own food group?  Then this recipe is for you!  As an added bonus it also goes together pretty quick and if you make extra of the marinated chicken, you can make satay skewers  or chicken for wraps for a later meal.  I will give you that the ingredients list is a little long, but after you make this recipe once you’ll have the hang of it and it will go together in a flash.

I probably could eat this every day of my life.  Seriously, if I was stranded on a desert island, I’d want this to come with me.  It’s amazing.

Originally from the Recipe Tin Eats blog, I did make a few adjustments for ingredients I didn’t have, and will include those



  • 12 oz Chicken breast


  • 2 Carrots
  • 1 Chili, large red (my kids don’t like spicy, so i skipped the chili)
  • 1 Garlic clove
  • 2 cups Green cabbage
  • 3 tbsp Peanuts
  • 2 cups Red cabbage (I used all one color cabbage i’ve made this with red and green, and while i prefer the red, it’s good either way)
  • 2 Scallion/shallot, stems (i used green onions)

Canned Goods

  • 6 tbsp Coconut milk


  • 2 tbsp Lime juice
  • 1/4 cup Peanut butter
  • 2 tbsp Soy sauce
  • 2 tsp sweet Soy sauce/ kecap manis, sweet (I used regular soy sauce)
  • 1 1/2 tbsp Sriracha

Pasta & Grains

  • 10 oz Egg noodles, fresh (I used spaghetti)

Baking & Spices

  • 2 tsp Brown sugar
  • 1 1/2 tsp Curry powder
  • 1/2 tsp Salt
  • 1 Salt and pepper

Oils & Vinegars

  • 1 tbsp Cooking oil
  • 1 tbsp Sesame oil


  • 2 tbsp Water
  1. Mix dressing ingredients in a bowl until smooth.
  2. Prepare noodles according to packet instructions.
  3. Place both cabbages and carrots in a bowl, add ¼ tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
  4. Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
  5. Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
  6. Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Honestly, my kids LOVED this.  They are 4 and 2 and while the 4-year-old is kind of hot and cold on cabbage, the 2-year-old reliably loves it.  They both will happily devour pretty much anything pasta.  And pasta with peanut sauce, forget about it!  They go nuts!

Also, fun fact if you let your kids help in the kitchen, they are more likely to eat what you make!  I am not one for making separate meals for everyone, so we all eat the same thing.  This recipe is a great one to let the kids help with because they can safely measure out all the peanut sauce ingredients and whisk them up.  I also let the kids assemble the ingredients and pour on the dressing.  They really love helping! I hope you enjoy it as much as we do!


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Sweet Potato Noodles and Chicken- a delicious twist!

Some of you may have a veggie spiralizer.  Like you, it may be collecting dust in a drawer.  This recipe is a great way to get some use out of your spiralizer, and is super delicious and packed with nutrients.  It’s also a great veggie rich dinner dish.  If you don’t have a spiralizer, fear not, you can use a mandolin slicer or a vegetable peeler instead.  I apparently have a low grade spiralizer, because i was only able to spiral slice half a sweet potato before I lost traction.  So I ended up using my mandolin anyway, and then just cutting the coins into ribbons.  You need super thin slices.  I also used the mandolin for the onions.

This recipe is adapted from the Get Inspired Everyday blog, and their recipe for Cajun Sweet Potato Noodles.  I almost think “cajun” is a misnomer, because this dish is not at all spicy.  I also did not have chicken thighs on hand, so I used breast.  I think this dish would be even better with beef or pork.  Even my kids loved it!  It is super easy to throw together, and I loved that my kids were able to help! I served it as a main course, but you could serve it as a side dish either with or without the meat.  It’s pretty versatile.


Sweet Potato Noodles:
  • 2 pounds sweet potatoes or yams, peeled and the ends cut off
  • 1 Tablespoon avocado oil
  • 1 Teaspoon Cajun seasoning
  • ½ Teaspoon sea salt
  • 1 pound boneless skinless chicken thighs
  • 1 Teaspoon Cajun seasoning
  • ½ Teaspoon sea salt
  • 1 Tablespoon avocado oil
Veggie Noodles:
  • 1 large red bell pepper, cored and thinly sliced
  • 8 ounces crimini mushrooms, about 15, cleaned and thinly sliced
  • 1 large red onion, peeled and the ends sliced off
  • 1 large zucchini, about 12 ounces, ends sliced off
  • 2 cloves of garlic, minced
  • 1 Tablespoon avocado oil
  • 3 tomatoes, about 12 ounces, chopped (I used frozen from my garden last year because that’s what I had- it worked great, and I imagine canned or grape tomatoes would work well too)
  • Chopped fresh cilantro, about ½ of a small bunch
  1. Preheat the oven to 450ºF.
  2. Start by spiralizing the sweet potatoes, and place them on a parchment lined baking sheet.
  3. Spiralize the red onion and zucchini and set them aside. Clean the spiralizer right away for easy cleanup! Slice the red pepper into matchsticks and slice the mushrooms.
  4. Toss the sweet potato noodles with the avocado oil, Cajun seasoning, and sea salt. Set them aside while you prepare the chicken.
  5. Cut the chicken thighs up into bite-sized pieces. Heat a large skillet over medium high heat, when the pan is preheated add the avocado oil, cut up chicken, Cajun seasoning, and sea salt to the pan. Sauté the chicken until it’s no longer pink. Transfer it to a bowl and set aside.
  6. Place the sweet potato noodles in the oven to roast.
  7. While the sweet potato noodles are roasting sauté the prepared bell pepper, mushrooms, onion, zucchini, and garlic in the remaining 1 tablespoon of avocado oil until the veggies are just tender.
  8. When the sweet potato noodles have softened, but not turned to mush, about 8 minutes. Remove them from the oven and add them to the pan with the sautéed veggies. Add the sautéed chicken, chopped fresh tomatoes, and fresh cilantro.
  9. Cook just long enough to heat through and serve immediately!


Read more: Cajun Sweet Potato Noodles | GI 365
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Feeding my family with Jones Creek Beef

hdrMy family all love Italian food and around here if we take a break from Italian food it is for Mexican food, so what that means is we use a lot of ground beef.

I was overjoyed to do a review and recipe with Jones creek Beef, they have fabulous ground beef, so when I got it the first thing I did was make meatballs and freeze them.  This is one of the best shortcuts I think I can give anyone who loves to cook Italian.

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One of my son’s favorite dishes I make is Meatball Sub Casserole. (Full recipe below) I cut up some biscuits, add my meatballs, marinara sauce and cheese and bake until bubbly and delicious.  I have made this recipe a lot but, I have to say that when I made it with Jones Creek Beef it was beyond fabulous!

Jones creek Beef is all-natural, grass-fed beef, this beef is premium free range, grass-fed, and grass finished beef which means it is never fed grain, cattle that is feed and treated right from the beginning to end is always going to be a better product.

th (11)It is more important to buy grass-fed beef than it is to buy organic beef, as organic only ensures that it is not fed anything treated with pesticides, but even with the best organic grain, if it is not grass-fed it is going to have a higher level of acidity and this makes beef have a higher chance of having e.coli thrive in it.  Who wants that in their beef that they are feeding their family.  I don’t want any e.coli around my family even if it is organic!

I am so impressed with the fact that Jones creek Beef is not just grass-fed while at pasture, it is grass finished which means it is never fed grain in its entire life.  They do it right, throughout the process.  This beef is flavorful, lean, and better for (10)

I know that it is suggested to eat white meat more often but, in all honesty it just does not happen around here, we are beef lovers, we use ground beef, roasts, steaks, tips, all of it, very seldom do we have chicken or fish maybe twice a month, and this beef from Jones Creek is far superior to anything we have eaten, and we eat grass-fed beef 90 percent of the time.

Grass fed beef is better for you over conventual grain fed beef in the following ways:

Lower in total fat
• Lower in those saturated fats commonly linked with heart disease
• Higher in Beta-carotene
• Higher in Vitamin E (Alpha-tocopherol
• Higher in B-Vitamins – Thiamin and Riboflavin
• Higher in Minerals – Calcium, Magnesium and Potassium
• Higher in Total Omega-3 healthy fatty acids
• Higher in healthy ratio of Omega-6 to Omega-3 fatty acids (1.65 vs4.84
• Higher in Vaccenic acid (which can be transformed into CLA – Conjugated Linoleic Acid)

If you are a beef eating family, this is the best of the best! You are going to love the way this beef tastes and how much better it is for you.  Every recipe you use this in you will be surprised by the difference in the taste and textures.  You can learn more about Jones Creek Beef at their website or on Jones Creek Beef,Pinterest, and Pinterest.


Meatball Sub Casserole

2 pounds of ground beef

2 tsp worsteshire sauce

3 tbsp bread crumbs

2 eggs beaten

1/2 finely chopped onion

2 tsp italian seasoning.

Mix together and make into meatballs, then bake in the oven until brown and to 165 degrees.  Cool and freeze for later use or use right away in any recipe.

2 Cans of large biscuits with each biscuit cut into fours

1 jar or 3 cups of homemade marinara sauce

shredded mozzarella cheese

six slices of provolone cheese

parmesan cheese

Spread the cut up biscuits on the bottom of a well-greased casserole pan, add meatball to the top of those and spread evenly, pour the sauce over the meat and biscuits sprinkle with half of the mozzarella cheese spread grated Parmesan cheese over and then cover with the slices of provolone.

Bake at 350 degrees for 25-35 minutes.  It will be bubbly and HOT!  Serve with Fresh fruit and salad.




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The Best Savory Meat Pie for Pi Day

It’s March 14! Which makes the date 3.14….Happy Pi Day! In honor of this fun and delicious day, Tales From a Southern Mom has teamed up with Wholly Wholesome to bring you an amazing recipe, and a tasty giveaway!


It seems that desserts are another one of those “there are two types of people in the world” categories: Cake People and Pie People.  My husband is firmly a cake person.  He really could go the rest of his days without ever eating pie again, but he would happily eat cake every day.  So naturally, for Pi Day, when I was presented with the opportunity to make a delicious pie and share it with you wonderful readers, my mind first went to sweet treats.  But then I thought again. And I asked myself, “self, what is YOUR favorite pie?” And the answer may come as no surprise to you- my favorite pie is French Chocolate Silk.  But, a very close second would be pretty much the whole category of savory pies.  And you know what? My take pie or leave it hubby absolutely adores savory pies too.  And so do most people I know.  I can’t name a single person that doesn’t list Chicken Pot Pie in their top 10 of comfort foods.

While contemplating my recipe choice, I also considered that in the years since World War II, people are spending less and less time in the kitchen preparing meals and relying more and more on premanufactured food items.  So not only are health issues such as gluten sensitivity on the rise, but people are seeking products that closely replicate that feeling of love and security that comes from foods literally made with love.  That’s where Wholly Gluten Free comes in.  This is a line of gluten free products including pie shells, that are baked in a dedicated gluten free bakehouse to guarantee no risk of trace gluten.  The mission of Wholly Gluten Free is to provide a product to cooks that are superior in taste, ingredients and production standards.  They seek to create foods that are “wholicious” (wholesome and delicious), that are the best performing gluten free products available and with an ingredient list that consumers can trust as everything is declared and no labling law loopholes are at play.  The pie shells used for this recipe contained no artificial colors, flavors, preservatives or additives and no GMOs.  The product is easy to work with and is interchangeable in most recipes with either a traditional homemade crust or a storebought crust.  I personally found it to be most similar to the prerolled pie crust disks you can buy in 2-packs in the refrigerated section of the grocery store.  The oils in the shell do soften quickly at room temperature so if you are planning to do a lot of detailed decoration, I suggest you plan accordingly to add a bit of freezer cooling time into your prep. It was a little more oily to work with than a standard homemade recipe, probably due to the lack of trans fats. The final product is delicious, has a nice texture and not heavy.  I also would compare it to most storebought, ready made pie crusts.  Very easy to use, and you can stash an extra in the freezer for handy use.


Wholly Wholesome has teamed up with Tales From a Southern Mom in honor of Pi Day and their new Gluten Free product line and is offering one of our lucky readers the opportunity to try two free Wholly Wholesome or Wholly Gluten Free products! Be sure to enter the giveaway! ONLY VALID for 24 HOURS ENTER NOW!!

So in honor of this gastronomical revelation or revolution, if you can call it that, I bring you a recipe I created based on several savory meat pie recipes shared with me by a dear friend in England, where savory meat pies are a part of the every day cuisine.  A new twist on two classic English pies, Steak and Ale pie and Steak and Bleu cheese pie, this recipe is sure to be a crowd pleaser.  It is super versatile as well, it adapts well to any crusts and can be made in a pie pan, in a deep skillet and serve slices family style, or make into hand pies.  Either way you choose, it’s delicious!

**Steak, Ale, Caramelized Onion and Bleu Cheese Pie**

*I used a pressure cooker to speed things along since I didn’t want to be in the kitchen over a hot stove any longer than necessary.  But you can just as easily cook the meat in the gravy in a sauce pot for a couple hours on the stove.

You will need- 1 pie crust, top and bottom.  I used this product from Wholly Gluten Free by Wholly Wholesome, which is a Gluten Free Pie Shell

1 lb stew meat, cut into bite sized pieces

1 pint of ale, or one 12 oz bottle plus a couple of ounces of water

1 teaspoon beef base (you could probably substitute boullion here)


5 ounces bleu cheese (I actually recommend less.  2-3 ounces is perfect for this pie)

olive oil or butter

3 slices bacon

1 Tablespoon fresh chopped parsley

3 sweet onions


salt and pepper

Start by cutting the bacon into 1/3′” pieces with scissors and in a large pressure cooker or pot, render the fat, cooking til bacon is slightly crisp.  Remove bacon from pan.  Toss beef pieces in flour and brown quickly in the bacon fat, being careful to not overcrowd the pan.  Remove and add more beef too cook, in batches, until it’s all browned.  Deglaze pan with bottle of ale, making sure to scrape up all the bits on the bottom.  Add water, beef base, parsley, thyme, beef, salt and pepper and bring to a simmer (at this point you would continue to simmer for about 1.5 hours if not using a pressure cooker.)  If using a pressure cooker, lock the lid and wait for the pressure to build and the cooker to whistle, then reduce heat and let cook for about 30 minutes.  Remove from heat and run cold water over cooker to release the steam pressure.

While the beef is cooking, you can caramelize your onions.  you’ll need to slice them thin, and for that I use a mandolin slicer.  Then I cook them in butter in a large pan, stirring frequently, until they are golden and delicious.

Once the beef is removed from the heat and the lid can be removed, add the caramelized onions and taste.  Add additional Thyme, salt and pepper if needed.

Roll out your crust and line a 10-12″ skillet.  Fill with the steak and onion mixture.  Top with Bleu Cheese.  Roll out your top crust, lay over the pie, roll the edges and vent and decorate however you see fit.

Bake at 400* for 35 minutes and enjoy!!


In Honor of Pi Day, Wholly Wholesome is also having a giveaway where you can win a YEAR of pie!  Check it out here


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Delicious, Tangy Sourdough Bread

Do you wanna bake the BEST Sourdough Bread at home??

Everyone loves a fresh, hot loaf of bread.  But a lot of people are intimidated by bread baking.  And for a long, long time, I too was one of those people.  Now I can say with confidence that most bread recipes are fairly straightforward and can be successfully accomplished by any baker.  But for some reason, people (again, myself included!) continue to be terrified of sourdough.  Well, I’m here to tell you that sourdough bread is perhaps the MOST easy of all the breads to make! What’s that you say? Easy? Are you sure? YES! I’m sure! And I’m going to teach you how.  I will use two recipes, one for those who want to make and keep a starter and one for those who don’t want to have to worry about keeping a starter going.  Again, a starter isn’t scary.  If I can keep one alive, ANYONE can.  I have gone a month or more forgetting to feed mine and it always bounces right back.


First, the recipe for folks who want tasty, tangy sourdough bread but don’t want to keep a starter in the fridge.  We shall call this:

No Knead Sourdough Bread

This recipe is loosely based on the Alton Brown ‘Knead Not” sourdough bread recipe (I LOVE Alton Brown)

Ingredients17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal


Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.  Alton recommends the 19 hours.  I personally recommend more like 36 hours for super tangy sour taste.  You can throw it in the fridge if you feel the need.  But its not necessary.


After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.


Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

This is a super easy, super high “Ahhhhh!” factor bread that requires no kneading.


And for those who want to start a starter and keep it going, here are the instructions for a starter as well as my personal favorite sourdough bread recipe.


Extra Tangy Sourdough Bread (courtesy King Arthur Flour)

  • 1 cup “fed” sourdough starter
  • 1 2/3 cups lukewarm water
  • 5 cups Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid), optional, for extra-sour bread
  • Instructions

    1. Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
    2. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
    3. Add the remaining ingredients: 2 cups of flour, sugar, salt, and sour salt, if you’re using it. Knead to form a smooth dough.
    4. Allow the dough to rise in a covered bowl until it’s relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone’s timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.
    5. Gently divide the dough in half.
    6. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don’t worry if the loaves spread more than they rise; they’ll pick up once they hit the oven’s heat. Towards the end of the rising time, preheat the oven to 425°F.
    7. Spray the loaves with lukewarm water.
    8. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
    9. Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.

    To make starter, all you need is STONE GROUND flour of any sort.  It must be stone ground to contain the wild yeasts necessary to get your starter going.  I have crafted starters from stone ground amaranth, even stone ground corn meal.  Anything is fine as long as it’s stone ground.  Then you basically put equal parts water and grain in your starter.  My first starter was 2 oz of regular all purpose flour, a pinch of sugar to feed the yeast, 2 ounces of stone ground amaranth and 4 ounces of water.  You let it sit at room temp and stir every 12 hours and every 24 hours you take half out and add 2 ounces of flour and 2 ounces of water.  After a week it should start to smell of bread, beer or alcohol.  It’s now ready to use!

    Today I tried a new starter strain and I used a few spoonfulls of my old starter, 2 ounces of stone ground corn meal, 2 ounces of all purpose flour, 4 ounces of water and 1/4 tsp of commercial packaged yeast.  It is already bubbling away on my counter and I’m pretty excited to use it!

Happy Baking!


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Alaska Salmon Frozen to Fork Fast Dinner!

Every day my husband and my kids ask me the same question and I am sure you get the same question as well. It is that wonderful, “What’s for dinner?”.  I really don’t hate the question as much as I hate trying to remember to take something  out of the freezer and have it thawed and ready to cook for that night.  I cannot tell you how many times I used to go grab take out, or make a box of mac and cheese with fish sticks simply because I forgot to take something out for dinner.

I have found a solution to this problem for at least a couple of times a week.  I can cook Alaska Salmon frozen with my Citrus Garlic Foil Salmon and it can go from my freezer to the dinner table in about 30 minutes.  I have one of the kids help with a salad, make up some brown rice and not only do we have a healthy dinner but a fast one on the days where I simply forget to take something out of the freezer.

Some of the things that I love about Alaska Salmon  and using it frozen are that it is all wild caught in the ice-cold waters of Alaska, and right after it is caught they chill the catch and flash freeze it, which ensures that the Alaska seafood is kept as fresh as possible locking in the fresh flavor and best quality.

The cold environment of Alaska allows for seafood that’s lean, firm and superior in flavor.  It is full of great quality protein and has vitamins, minerals and of course oils that are essential to good health.  There are five species of salmon, several varieties of whitefish and quite a few shellfish species, Alaska can provide your best seafood options year round. You can cook all of these varieties from frozen and be assured of a healthy and tasty meal no matter what your schedule looks like. They even have a great recipe resource and cooking guide at AlaskaSeafood.

So, let’s get on to my recipe and helping you make a weeknight meal for when that question comes to you!


2 cloves of crushed garlic

red pepper flakes to taste (I use a small pinch for mine)

pinch of salt

juice from 2 limes

black pepper

2 frozen 6 ounce Alaska salmon fillets

olive oil for brushing

Heavy Duty Aluminum foil

Preheat your oven to 375 degrees.




While you are waiting for your oven to heat, rinse the fish with COLD water and pat dry, do not skip this step, it takes off the water which will water down your spices and make your fish bland.


Lay each fillet of fish on a 12 in square piece of foil and brush both sides with olive oil.  Mix all other ingredients and then pour half of the mixture on each fillet and close up the foil packs.  Place on a baking sheet and bake for about 30-40 minutes.  Salmon is done at 145 degrees in the center


While your fish is baking, make your side dishes and dinner is served!


I hope you will try this, it is one of my favorites, its low in calories, easy, fast and Alaska Salmon is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.

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