Full Bellies is moving

 With all this stealing going on and after researching a bit, it seems that it will be near impossible to get this stopped and frankly, it's taking away my joy of cooking and sharing the recipes.

So, with that said, I had been thinking of switching Full Bellies to a new spot and I figured, it's now or never.

I won't be deleting this one, I started it years ago and it's such a huge part of me that I could not bring myself to even consider getting rid of it.  I just won't be updating it anymore.

Unfortunately I can't and will not share the new address on the main page, because I know that this post will make it to kidsrecipes.us within a few seconds of posting it.  Far as I'm concerned, they can go fly a kite.

SO, with that said.  Anyone who wants to continue following Full Bellies needs to contact me directly through email, and I will give them the new address.  I am so sorry I have to do this to all my readers, I hate it but I work too hard on my blog to have it just be stolen like that.

JUST EMAIL ME.

© 2006 - 2011 Full Bellies, Happy Kids - All Rights Reserved

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© 2006 Full Bellies, Happy Kids - All Rights Reserved

There may be some changes coming

 I love cooking and you all know that by now.

When I first started this blog it was with the intention of actually just keeping an online recipe binder for myself, a place where I could come and find my favorites and not have to deal with tons of little papers or folders around my kitchen.

As time went by I started getting readers and comments here and there,  and I was surprised that anyone would want to see what I was doing or what I was cooking.  But it thrilled me, it made me happy to know that I was at least inspiring others to get back into cooking and to enjoy it.

Over the years I have come to share many recipes, some my own, some from my Portuguese Heritage, some from cookbooks and others from wonderful online food blogs.  I have always given credit where credit is due, but yes I admit that there has been a time or two where I forgot to add the Credit info under the name of the recipe, purely an oversight on my part and when reminded of it by the owner, I immediately made sure to rectify the error.

Unfortunately I have now fallen victim to a blog who thinks they are entitled, who seems to think that it's ok to steal my posts, copy them word for word, including my own pictures and post it on their website as if it's theirs.  It's disgusting for lack of a better word and frankly it made me sick to my stomach to see so many of my posts being posted as if theirs.

I am not the only one though, as they are stealing from another blogger too, right down to their family posts.  The Gall of some people just never ceases to amaze me.

The blog is kidsrecipes.us and I suggest you all check and make sure that your posts are not also being stolen from your blogs.

Unfortunately this incident comes right on the heels of me taking an online break and coming back all happy, needless to say it has left a really bad taste in my mouth and I'm considering either discontinuing the blog or going private.  For now I've already added the right click disabling script and next step will be to start watermarking all my photos.

I've contacted this person and have already told her to remove all of my posts from her blog, if she doesn't then the next step will be filing legal complaints.

Just wanted to let you all know what was going on and why you suddenly can't right click on anything.  I apologize to my faithful readers who unfortunately have to suffer because of others.  Hopefully everything will be sorted out soon.

Keep Cooking!!!

Sandra


© 2006 Full Bellies, Happy Kids - All Rights Reserved

Chicken Pepper Pasta

So delicious and pretty quick to throw together.

One of the reasons I love cooking is that it never ceases to amaze me just how a few ingredients and a few spice combinations can produce such a delicious dish.  Always brings a smile to my face.

This is another recipe taken from one of my Gooseberry Patch Cookbooks.

Chicken Pepper Pasta

6 T. butter or margarine
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 t. garlic, minced
3 lbs. boneless, skinless chicken breasts, cut into strips
1 T.  fresh tarragon, minced
3/4 t. salt
1/4 t.pepper
3/4 c. half and half
1 c.  shredded mozzarella cheese
1/2 c. grated parmesan cheese
7 oz.  vermicelli, cooked

Melt butter in a skillet until sizzling;  stir in onion, peppers and garlic. 

Cook over medium-high heat 2 to 3 minutes or until peppers are crisp-tender.  Remove vegetables from skillet with a slotted spoon and set aside.

Add chicken, tarragon, salt and pepper to skillet.  Continue cooking, stirring occasionally, 7 to 9 minutes or until chicken is golden and tender.  Add vegetables, half and half and cheese to chicken mixture.  Reduce heat to medium;  continue cooking 3 to 5 minutes or until cheese is melted.  Add vermicelli;  toss gently to coat.

Serve immediately.  Serves 4 to 6.

Beef Pot Pie with Beer Biscuits

Yes you heard right, Beef Pot Pie with BEER Biscuits.  You think I'm kidding????  I have never seen my 8 year old devour biscuits like these, I actually told him to stop and slow down so he wouldn't get drunk...he totally believed me and said "really?".  It was hilarious LOL

Anyway, this one comes from a cooking with Beer book, there are so many good recipes in there and I'll be trying a few others but this one just called my name, I love a good beef pot pie and I love a good beer and then you combine them and I'm one happy camper.

If you don't like beer or don't like cooking with any alcoholic drinks you can use just a simple biscuit mix.

Beef Pot Pie with Beer Biscuits

Stew:
4 bacon slices, coarsely chopped
2 1/2 pounds beef chuck, cut into 1 inch cubes
salt and black pepper
1 onion, chopped
3 carrots, cut into 1/2 inch rounds
3 celery stalks, cut into 1/2 inch rounds
2 cloves garlic, minced
1/3 cup plus 1 tablespoon all purpose flour
1 can (about 14 oz) beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme

Biscuits:
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2 inch chubs
3/4 cup lager

Preheat oven to 350 F.

For stew, cook bacon in Dutch oven over medium heat 10 minutes or until crisp.  Transfer to paper towels, using slotted spoon.  Reserve fat from Dutch oven.

Return 2 tablespoons of reserved fat to Dutch oven.  Season beef with salt and pepper.  Add to Dutch oven in batches;  cook and stir over medium-high heat 5 minutes or until browned.  Transfer to plate;  reserve fat in Dutch oven.

Add remaining reserved fat to Dutch oven.  Add onion, carrots, celery and garlic;  cook and stir over medium heat 5 minutes or until vegetables are tender.  Sprinkle with flour, stir well.  Stir in beef, broth, Worcestershire sauce and thyme;  bring to a boil.  Cover and pop in oven to bake for 1 1/2 hours or until beef is almost tender.  (recipe doesn't tell you to, but I added the bacon back in)

For biscuits, whisk flour, baking powder and salt in medium bowl.  Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.  Stir in enough lager to make soft dough.  Turn dough onto lightly floured work surface.  Roll dough into 9x6 inch rectangle about 1/2 inch thick.  Cut into six 3 inch square biscuits.   (I decided to make mine into stars and cut more than six)

Remove Dutch oven from oven, increase oven temperature to 400 F.  Place biscuits over stew, overlapping if needed.  Bake 20 minutes or until biscuits are golden brown.

Makes 6 servings

Harvest Apple Ice Cream with Warm Salted Caramel

One of my favorite pie fillings are Lucky Leaf, matter of fact they're the only ones I buy and thankfully I've been blessed to be able to review a lot of products for the Lucky Leaf Brand.

Just a few weeks ago I was contacted again and asked if I wanted to try some recipes and give my opinion on my favorite recipe.  Here is what it said:

Lucky Leaf has some exciting news for you. We are pleased to announce that we have partnered with Better Homes & Gardens to select the three winning recipes from our Made with Love Recipe Contest this year. The grand prize winner is Greg F. and his delicious Pork Chops in Apple Jalapeno Barbeque Sauce recipe. The runners up are Nadine M. and her Lemon Bar Blackberry Trifle, and Lindsay W. with her Harvest Apple Ice Cream with Warm Salted Caramel recipe.

So far, I've only tried one and I don't know how the others will fare because truthfully we are not a fan of Pork Chops with any kind of apples so my family has informed me that they're not interested in trying that one....I will let you know about the Lemon Bar Blackberry Trifle next.....but this first one, oh my....., little did I know that this would become one of my favorite ice cream flavors EVER, hands down, I'm actually enjoying a bowl as I type this.....amazing.

Harvest Apple Ice Cream with Warm Salted Caramel

Lindsay W.

1 21-ounce can LUCKY LEAF ® Premium Apple Pie Filling, chilled
1 cup whole milk, chilled
1/2 cup whipping cream, chilled
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Seeds from one vanilla bean or 1 teaspoon vanilla
1/4 teaspoon salt
1 cup purchased or prepared caramel sauce
1/2 teaspoon salt


Preparation
1. In a blender combine pie filling, milk, whipping cream, sugar, cinnamon, vanilla bean seeds or vanilla, and 1/4 teaspoon salt. Cover and blend until smooth.

2. Pour mixture into ice cream freezer. Freeze according to manufacturer's directions. Spoon into a freezer container and freeze for at least 30 minutes or until desired consistency.

3. To serve, heat caramel sauce and 1/2 teaspoon salt in a small saucepan over low heat until warmed through. Spoon caramel sauce over ice cream.

Servings: 8

Cooking Time: 60 minutes

Thank you to Lucky Leaf for providing me with the samples needed to try the recipes.  I was not rewarded financially in any way, shape or form and all opinions expressed are mine alone.