It’s the beginning of June and that means we are ready for some summer fun! Follow us on social media and you could win this beautiful book!
Entering the contest is simple! Either go to the Rafflecopter icon over on the top right of this page OR click the “Giveaway” button on our Facebook page (www.facebook.com/hangupsinkc). Use your email address or Facebook Account to sign into Rafflecopter. Then all you have to do is follow the directions to use Rafflecopter to follow us on Facebook, Instagram and/or Twitter. If you are only on one of these social media sites that’s OK – each follow represents one entry in the contest. RaffleCopter keeps track of the entries and will automatically choose a winner when the contest closes on Sunday June 15th at midnight.
One of the best things about the winter is coming in from the cold to a cozy house and the smell of dinner coming from the crockpot. I thought I’d share one of my favorite soup recipes this week. It is very healthy; made from potato, squash and spinach. Even my kids love it. If you want to add an extra little something add Walnut-Gruyere Toast to your soup. This soup is great cooked on your stovetop or once you’ve cooked it you may put it in your crock pot and set it on low for up to 5 hours.
4 cups chicken stock (if you are going to put it in your slow cooker add an extra cup of stock)
1 cup finely shredded spinach (or 1 small package of frozen spinach)
¼ cup finely sliced green onions (green part only)
¾ tsp cider vinegar
Salt & pepper to taste
6 slices of Italian or French bread
2 cups shredded Gruyère cheese
1/3 cup freshly grated Parmesan cheese
¼ cup finely chopped walnuts (optional)
In large heavy saucepan, melt butter over low heat; cover and cook onions for 3 to 5 minutes or until softened. Stir in potatoes and squash coating evenly.
Pour in stock; cover and bring to a boil over high heat. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Remove from heat. Mash vegetables lightly to thicken soup but do not purée. Stir in spinach, green onions, vinegar, and salt & pepper to taste.
Walnut-Gruyère Toast: Meanwhile, broil bread on one side about 4 inches from heat until toasted. Turn and sprinkle with Gruyère, Parmesan and chopped walnuts; broil until cheese is bubbly and nuts are toasted.
Ladle soup into bowls. Float 1 toast on each; garnish with walnut half (if using).
Slice baguettes in half and then lengthwise but don’t cut all the way through.
Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
Wrap sandwiches tightly in parchment and slice in half. Pack away.
We will let you know if this sandwich is as good as it looks! If you’d like to take a peek at some of our creations that will be available at the Overland Park Fall Festival this Saturday you can visit us online at www.hangupsinkc.com.
It’s not fall and the weather isn’t fall-like here in Kansas City but it sure feels like fall now that Labor Day weekend is over doesn’t it?
We had a fun and busy summer with our families but we also squeezed some Hang Ups in KC business in. A little over a week ago we launched our website (www.hangupsinkc.com) with a huge sale. Thank you all for checking our site out and for your support. We had a fabulous weekend and are excited that our website it finally out there! At the present time we have 88 items listed on our website. We continually create and post new items so please check the site regularly and keep us in mind when you are looking for unique and affordable gifts.
Speaking of unique gifts we do custom orders! Check out our “Custom Pieces” tab on our website. We have some great personalized gift ideas posted and will be adding more in the next few days. If you have an idea of your own send us an email at firstname.lastname@example.org.
Now that we are back to work full-time we will be blogging regularly with fun DIY projects and awesome recipes. We also have some guest bloggers lined up. If you have something you’d like us to blog about we welcome suggestions – drop us a line at email@example.com.
‘Tis the season for deck sitting, picnics, barbeques and other fun events with friends and family. I am always looking for a fun, fresh and homemade dish to snack on or take to potlucks. This recipe for guacamole is super easy and very delicious.
1 ripe avocado, peeled and cut into 1/2-inch pieces
1 tablespoon finely chopped yellow onion
1 clove garlic, minced
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice
1/8 teaspoon salt
In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with a fork until mostly smooth.
Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
This is a very decadent pancake recipe that I make for my kids as a treat. I usually like to make a big batch when they have friends over so that I can sugar them up and send them home to their unsuspecting parents <insert evil laugh here>. In our house we have real Canadian maple syrup, which makes them even more sweet (as in better). My kids and their friends love them and I can see why – it’s kind of like pouring maple syrup over chocolate cake – a little reminiscent of Buddy the Elf. For those of you brave enough or with an exceptionally sweet tooth here is my recipe for Chocolaty Chocolate Chip Pancakes.
2 cups flour
3 tsp. baking powder
4 Tbsp. Nestle Toll House Baking Cocoa
½ tsp. salt
2 Tbsp. sugar
2 eggs, well beaten
2 cups milk
¼ cup oil
1.5 cups Nestle Toll House Milk Chocolate Chips
Mix dry ingredients together in a bowl and set aside.
In different bowl, beat eggs until fluffy. Add milk and oil.
Add in dry ingredients and mix well. Add the chocolate chips to the mixture.
Heat a non-stick griddle or frying pan, greased with a little oil.
When the pan or griddle is hot pour about a 1/4 cup of the mixture onto the pan.
When bubbles appear on the surface of the pancake and start to burst turn over and cook the other side.
Add a few chocolate chips to garnish and your favorite Maple Syrup and voila! You have chocolaty chocolate chip pancakes!
This recipe makes approximately 18 medium size pancakes.
Hashbrowns are one of my favorite comfort foods. They also make a great side-dish for barbecue’s or potlucks. This is another awesome recipe from my friend Kim Ziesmer. I’ve taken a some liberties and changed a few ingredients but the result remains a pan full of warm cheesy yumminess that will please even the pickiest eaters.
1 large pkg. frozen shredded hashbrowns
2 cups shredded cheddar cheese
24 oz sour cream (light sour cream works nicely)
1 can cream of chicken soup
1/4 cup of milk
2 Tbsp. butter
½ tsp. salt
½ tsp. pepper
Spread the hashbrowns in a 9X13 pan and let them thaw.
Meanwhile combine cheese, sour cream, soup, milk and salt & pepper and heat at medium until smooth creamy. Set aside.
Dot half of butter over hashbrowns. Combine creamy mixture with hashbrowns then on top with the rest of butter.
I think we can agree that when we move far away from home there are always foods that we miss. I was born and raised near Richmond, Quebec, Canada….very close to several of the towns that claim to have invented the Canadian food that I miss the most – Poutine.
Poutine is a Quebec dish made with French fries, topped with white cheese curds and brown gravy. The best poutines can be found at chip stands or chip trucks in rural Quebec. Recently a friend of ours in Kansas City, Missouri shared a poutine recipe from a magazine with me. It was a little too fancy for me so I took the sauce recipe and made a traditional poutine with it. For my Quebec friends who want to make a poutine at home – this gravy is the real deal! For my American friends who are brave enough to try this crazy delicious and decadent dish I highly recommend sprinkling white vinegar on top…but then again I am Canadian and vinegar is a must for homemade or chip truck fries.
4 Russet potatoes, peeled and sliced into uniform sticks
5 cups canola oil
12 oz bag of white cheddar cheese curds
To Prepare the French fries:
Soak cut up potatoes in cold water overnight. Before deep frying, pat dry.
Using deep fryer, heat canola oil to 375F. Deep fry for 8-10 minutes or until lightly golden. remove fries from fryer and drain on paper towels.
Ingredients for Poutine Gravy:
3/4 cup diced yellow onion
2 Tbsp. diced carrot
2 Tbsp. diced celery
2/3 cup canola oil
1 Tbsp. tomato paste
1/3 cup all purpose flour
4 cups beef stock
1 Tbsp. Worcestershire sauce
1 tsp. chopped garlic
1 Tbsp chopped rosemary
1 tsp. salt
1/2 tsp. pepper
To prepare the sauce:
In large saucepan, sweat onion, carrot and celery in canola oil over medium heat until they are slightly caramelized. Stir frequently. Add sage and tomato paste, and sauté for 2 minutes.
Sprinkle flour over vegetable mixture and combine to form a roux. Heat for about 1 minute. Add stock, Worcestershire sauce, and garlic. Simmer for 35 minutes.
Using immersion blender (also called a hand blender), puree gravy.
Putting it all together:
Put the fries in bowls and sprinkle cheese curds over them. Ladle the gravy over the fries & cheese curds and enjoy!
Happy Foodie Friday! With all the gorgeous weather we’ve been having this week in Missouri I thought I’d share one of my favorite grilled recipes. Anyone who knows me knows that I love to eat, I love to cook and I love to try new recipes. Over the past year or two I have made several recipes that I discovered on Pinterest. One of the best is also the most simple. As with happens with Pinterest the link no longer works but this is such a simple recipe that it’s easy to remember.
avocado (s), halved with the pit removed;
2 Tbsp. of lime juice;
1 tsp. olive oil;
Pepper & salt to taste;
Sour cream (if desired).
Cut the avocado in half and remove the pit. Score with a fork so that the marinade soaks in better.
To make the marinade, whisk the lime juice, olive oil and pepper & salt together in bowl. Brush each avocado with the marinade.
Place avocados meat side down on a hot grill. Cook for about 5 minutes, or until grill marks appear and meat is warm but not too soft.
Remove the avocado from the grill and fill the hole left by the pit with your favorite salsa and sour cream, if desired.
Eat with a spoon or fork.
Enjoy all of the smooth, smoky yumminess of this amazing and healthy food!
Welcome to Foodie Friday! I thought I’d share the recipe for the lime marinated flank steak that I made this week. I served it with mashed potatoes and peas. Peas are not my first choice but when your 7 year old requests them you make sure he gets them. It was a very quick and easy meal and the whole family loved it! I made pizza with the leftover steak, spinach and gorgonzola cheese with a balsamic reduction the next day. It was to die for!
1/4 cup lime juice
3 garlic cloves, chopped or smashed
3 tablespoons balsamic vinegar
1/2 cup olive oil
salt & pepper
Montreal Steak Seasoning
1 (2-pound) flank steak, fat removed
Place the lime juice, garlic, balsamic vinegar, olive oil and salt & pepper in a large plastic bag over a shallow baking dish. Add the steak and turn to coat both sides. Refrigerate for at least 30 minutes, then pull from fridge and allow the steak to come to room temperature, about 10 minutes.
Heat the grill to medium-high heat. Remove the steak from the marinade and season both sides with Montreal Steak Seasoning. Grill for 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes. Slice the steak against the grain, into thin slices.