During this holiday season, many get wrapped up in the little things and the bigger picture is often overlooked. This Thanksgiving and holiday season, embrace this time of giving by feeding your soul, your family and the Kansas City community. 

Whether you’re in need of recipes for a big family gathering or you’re looking for a local Kansas City Thanksgiving food drive, we have all the ingredients to make this year all about giving!

Let the Munching Begin

When it comes to holiday entertaining, Midwest Kitchens, LLC has you covered! We are excited to share some of our favorite recipes for fall and holiday entertaining. We know that the kitchen is the heart of every home – the place where we make our most lasting memories with our families and friends. 

Everyone knows a thanksgiving meal is more than just turkey — here are some recipes that feature the heroes of the big meal that are often overlooked.

Crowd-Pleasing Appetizer

Need an appetizer to keep guests out of the busy kitchen while you put the finishing touches on the main meal? Although your Thanksgiving guests will be looking forward to the main event, keep them happy and occupied with a Thanksgiving charcuterie board — like this one by Ain’t Too Proud to Meg!

• Cheese
  • Brie
  • Mimolette
  • Comte (Shaped into maple leaf with a cookie cutter)
  • Bleu d’Auvergne
• Meat
  • Turkey Deli meat “kebabs” (Using a rosemary sprig, rolls of turkey and cranberries)
• Carbs
  • Baguette Slices
• Produce
  • Mini Orange Pumpkin
  • Grapes (Purple is a good color for a fall board)
  • Raspberries
• Accouterment
  • Cranberry Jam
  • Candied Pecans (Or roasted chestnuts)
  • Pickled Green Beans
• Garnish
  • Rosemary
  • Sugared Cranberries
  • Cranberries (for garnish on the turkey kebobs)

Buttery Rolls — Perfect for Leftovers!

Rolls are essential to any meal, but especially your Thanksgiving feast! Try these Pull-Apart Sour Cream and Chive Rolls courtesy of Bon Appetit. Make sure you make plenty for leftover mini turkey sandwiches the next day!

• ½ cup plus 2 Tbsp. whole milk
• 5⅓ cups (667 g) bread flour, divided, plus more
• 1½ tsp active dry yeast
• 1 cup sour cream, room temperature
• ¼ cup (50 g) sugar
• 2¼ tsp kosher salt
• 3 large eggs
• 8 Tbsp (1 stick) unsalted butter, cut into pieces, divided, room temperature
• ½ cup finely chopped chives
• Flaky sea salt
• Freshly ground black pepper

Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.

Gently warm the remaining 2 Tbsp milk in the same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.

Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes.

Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours.

Meanwhile, coat a 13×9″ pan, preferably metal, with 2 Tbsp butter (it will be a generous layer, which is what you want). Uncover the dough and punch down lightly to expel some of the gas.

Turn dough out onto a lightly floured surface and stretch into a square.

Roll out, dusting with more flour as needed to prevent sticking, to a 12″ square, and sprinkle chives evenly over dough.

Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out the dough again, dusting with more flour as needed, into a 16×6″ rectangle.

Using a wheel cutter or bench scraper, cut dough into twenty-four 2″-squarish pieces (an 8×3 grid).

Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across the surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place the ball in the prepared pan and repeat with remaining pieces of dough, spacing to make a 6×4 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45–60 minutes.

Meanwhile, place a rack in the middle of the oven; preheat to 375°.

Using a fork, whisk the remaining egg in a small bowl until no streaks remain. Uncover the pan, gently brush the rolls’ tops with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25–30 minutes.

Remove pan from oven and immediately brush tops with remaining 2 Tbsp butter. Let cool in pan for 5 minutes. Slide a knife or an offset spatula around the sides of the pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide the entire grid of rolls out and onto a wire rack. Serve warm or let cool.

A Vegetarian Casserole Meat-Eaters Will Love!

Who said vegetarians can’t enjoy Thanksgiving? We’re all about the sides — especially yummy, hearty casseroles. Try this alternative to sweet potato casseroles using those fresh winter squash from our All Recipes page!

• 2 medium-large butternut or acorn squash
• 1 heaping cup chopped onion
• 1 heaping cup mixed colorful peppers, chopped
• 2-3 cloves chopped garlic
• 3 Tbsp olive oil for sautéing
• 1 tsp salt
• 2 eggs, beaten
• 1 cup plain yogurt (Greek or traditional)
• 1 cup crumbled Feta cheese
• 1/4 cup sunflower seeds or chopped nuts for topping

Cut squash down the middle, length-wise. Scoop out seeds & place them face down in an oiled pan. Bake at 375 for about 35 min, or until soft. Let cool & scoop out & mash.

Saute the onion and garlic. When the onion is translucent, add the chopped peppers. Saute until peppers are just under-done.

Beat eggs with yogurt. Crumble in the feta cheese. Combine everything and mix well. Add salt, black & red pepper to taste.

Spread into buttered casserole or baking pan. Top with seeds or nuts. Cover. Bake at 375 for 25 min.

For Dessert — A Slice of Autumn!

And of course, you can’t have Thanksgiving without pie! Our gooey pecan pie melts in your mouth. The rich flavors and added crunch remind us of Thanksgiving and winter holidays, although you can enjoy it any time of year!

• Filling
  • 3 eggs, beaten
  • 1/2 cup sugar
  • 1 cup dark corn syrup
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup melted butter
  • 1 cup raw pecans
  • 1/4 cup semi-sweet chocolate chips
• Crust
  • 1 stick butter
  • 1 cup flour
  • 1/4 tsp salt

Add sugar & syrup to the beaten eggs. Then add salt, vanilla & melted butter. Lightly toast pecans in a toaster oven. Place pecans in the bottom of the pie shell. Add filling & bake at 350 for 50-55 min.

Cut flour & salt into butter & mix until a ball forms. Pat dough with hands into a 9-inch pie tin, mending if necessary and fluting edge if desired. Place pecans & chocolate chips in the bottom of the pie shell. Add filling and bake as directed.

For more yummy recipes, check out our All Recipes page!

Feed Your Soul and Your Community — Volunteer!

While celebrating a holiday surrounded by food and family, it’s important to remember those that have a more difficult time in our community — especially over the holiday season. This season is all about spreading cheer, being grateful for what you have and giving back to Kansas City. Gather up your guests and help make someone else’s holiday just as merry and bright as yours.  

While you’re out grocery shopping for the upcoming holiday season, please consider adding a few extra items into your cart and donating them to Shelter KC at Kansas City Rescue Mission to help keep our supply full through the holiday season.

Here are some items needed:

• Stuffing
• Mashed potatoes
• Gravy mix
• Corn
• Green beans
• Peaches and pears
• Cranberry sauce
• Canned yams/sweet potatoes
• Brown sugar
• Set of salt and pepper shakers
• Crispy onions
• Cream of mushroom soup

Shelter KC’s Thanksgiving food drive ends November 19 at 5 p.m. For more information call Shelter KC at (816) 421-7643 or email them at volunteer@shelterkc.org. Visit Shelter KC at 1520 Cherry St. Kansas City, MO 64108.

Operation Holidays by Della Lamb is a four-day event that embraces those in need in Kansas City. Their goal is to provide a unique opportunity to inspire a kinder Kansas City by offering holiday cheer and comfort to 500 families. 

Volunteer opportunities range from sorting and set up to preparing for the event as well as distribution day activities. This event offers large group registration — meaning your whole family or a group of friend could get together to volunteer together. Della Lamb also has an Amazon virtual gift guide for you to donate virtually! 

Happy Thanksgiving, KC!

Thanksgiving is a time to reflect back on what this past year has brought us. Being a family-owned business, we understand the importance of trust, relationships and, above all, family. We are so grateful for all of our amazing customers, both old and new, who continue to help us grow as a business and as people. You all welcome us into your home with open arms, and for that, we couldn’t be more thankful. From our family to yours, we wish you a happy and safe holiday season.

The post Feeding Your Family — and the KC Community appeared first on Midwest Kitchens.

We teamed up, once again, with some of our favorite local influencers on Instagram to bring you a festive Holiday Influencer Recipe Exchange. Below you’ll find the recipes each of the influencers shared with Midwest Kitchens to try. Special thanks to Shilene Aaron, La’Shonda W, Lacey Spallitta, Niki French, Megan with Shadylane Blog, Kallie Flexman, and Karlie Stroup for participating! We are so ready to celebrate the holidays in the kitchen this year and with these delicious recipes!

Ethel’s Chocolate Cake

Ingredients:
2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1 tsp baking soda
Dash of salt
1/2 c. oil
1/2 c. melted butter
1 tsp vanilla
1 c. milk & 1 T. vinegar
1 c. hot strong coffee

Directions:
Combine dry ingredients in large bowl. Make a well & add remaining ingredients in order, hand stir don’t beat.
Bake in 9×13 pan at 350 for 35-40 min.

Cream Cheese Frosting:
4 oz cream cheese room temp
1/2 stick butter room temp
3 c powdered sugar
1/2 tsp vanilla

Mix together until smooth. Make sure cake is fully cooled before frosting it.

Serve and enjoy!

Raspberry Shortbread Almond Cookies – Megan with Shadylaneblog

Ingredients:

Ingredients:
1 cup softened butter
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
Raspberry Jam

Icing Ingredients:
1 cup powdered sugar
3 tsp water
1.5 tsp almond extract

Directions: Combine, refrigerate for an hour and make into 1 inch balls. Use tsp to make a “hole” in the center – fill with raspberry jam. Sprinkle with sugar and bake for 10ish minutes at 350, until Golden around the edges. Drizzle with icing once cooled

Mac and Cheese with bacon and cream –   Shilene Aaron The Mama Mogul

Ingredients:
1 lb elbow roni or your fave pasta
1 (8 Oz) pkg cream cheese (cut into small pieces)
2 cups of Parmesan cheese
5 tbs butter
6 tbs flour
1 cups half/half
2 cup milk
1 lb cooked, crumbled bacon

Directions:
Preheat oven to 350
Melt 5tbs of butter in large saucepan over medium heat, whisk in 6 tbsp flour and half/half and milk, reduce heat to low; cook until slightly thickened, about 2 minutes, stirring frequently. Add 2 cups of grated Parmesan cheese & pkg of cream cheese. Stir until melted.

Cook pasta then pour cheese mixture over pasta and mix well. Add 3/4 lb bacon. Pour into casserole dish top with 1/4 cup bacon, bake for 20 minutes and enjoy!

SQUASH SOUP – Lacey Spallitta

Ingredients
1-2-lb Butternut squash (cut in half lengthwise, seeds removed)
1 medium sized apple (cut off core)
2 tbsp Avocado oil (divided)
Sea salt
Black pepper
6 cloves Garlic (minced)
1 medium onion (chopped)
2 tbsp Fresh thyme
1/2 tsp Cinnamon
1/8 tsp Nutmeg
4 cup Chicken bone broth (or any broth of choice)
1 13.5-oz can Coconut milk (full fat)

Directions:
1. Preheat the oven to 400 degrees F
2. Line a baking sheet with foil or parchment paper.
3. Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down. Add apple next to the squash on baking sheet
4. Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily. Roast the apple for about 20min then take out and let the squash finish.
5. When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, Onion, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
6. Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
7. Scoop the squash out of the shells into the soup. Add apple pieces the use an immersion blender(or blender) to puree until smooth.
8. Let simmer together for 30min.

Jingle Juice – Niki French

Ingredients:
1 750ml bottle of Whipped Cream Vodka
2 liters of cherry 7-Up
1 bottle of sparkling Rosé
Frozen cranberries
Rosemary or mint for garnish

Directions: Chill the 7-Up and vodka in the fridge the day before you intend to make your punch. In a large pitcher or punch bowl filled with ice, combine all of the ingredients and stir gently. ENJOY!

Christmas Crack – Karley Stroup

Ingredient:
1 Box Chex Cereal
1 16oz bag Christmas M&Ms
1 bag Thin Pretzel sticks
1 bag White Chocolate Chips
Wax paper

Directions: Throw some wax paper down and mix everything together while you heat the white chocolate chips
Lightly coat the mixture with white chocolate

Enjoy!

1983 Creamy Potato Bacon Soup – Karley Stroup

Ingredients
3 Tablespoons Butter
¼ of onions chopped
2 cups celery chopped
6 carrots sliced
3 cups of chicken stock
Seasoning salt
Rosemary
Thyme
½ cup of half-and-half
1 cup of cheddar cheese
1 cup of real bacon bits
Scallions to top

Directions: In a pot on the stove
Simmer butter onions and celery and then add potatoes and carrots
Cover with chicken stock
Add seasons and let simmer
When the vegetables are tender you can mash them to make it a little creamy
Add your half-and-half, cheese and back and cook for about 15 minutes on the stove top.

Serve and Enjoy!

General Tso’s Chicken – Kallie Flexman

Ingredients
1/4 cup + 2 Tbsp coconut aminos
2 tbsp blackstrap molasses or raw honey
2 Tbsp coconut sugar
1/4 cup rice vinegar or apple cider vinegar
2 Tbsp tomato paste
2 tsp crushed red pepper more or less to suit spice preference
1 tsp sesame oil

chicken
1.5 lbs chicken thighs or breasts cut into 2” pieces
1/3 cup arrowroot starch or tapioca
1 egg whisked
2 Tbsp coconut oil
4 cloves garlic minced
1.5 inches ginger minced
1 tsp sesame oil
1 Tbsp toasted sesame seeds
1/2 cup chicken bone broth
Thinly sliced scallions for garnish
Additional sesame seeds for garnish
2 tsp arrowroot + 2 Tbsp broth to thicken sauce after chicken cooks

Directions:
Whisk together all sauce ingredients in a bowl and set aside.
Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess.
Turn on “sauté” wait until Instant Pot reads “hot”, then add coconut oil.
Add dredged chicken pieces in 2 batches to sear on both sides – about 1 minute per side, set chicken aside on a plate.
If any of the chicken/batter stuck, clean out the pot to remove. Now, add sesame oil and sauté sesame seeds, garlic and ginger in sesame oil.
Add chicken broth and sauce mixture and whisk to combine, continue to cook on saute for 1 minute until simmering, then press cancel.
Add browned chicken back to pot, give the sauce a whisk, and coat chicken with sauce. Cover and cook on high pressure for 5 minutes.
Quick release the pressure, open instant pot and with tongs, carefully remove just the chicken to a plate.

Boeuf Bourguignon – Lashonda with Fashionplatekc

Ingredients:
1 tbsp olive oil
8 ounces applewood smoked bacon or pancetta, diced
2.5 pounds beef chuck, diced into 1 ½ inch cubes
Kosher salt
Freshly ground black pepper
2 garlic cloves, sliced
1-pound carrots, peeled and cut in 1-inch chunks or rounds
2 small yellow onions, small dice
1 tbsp tomato paste
½ cup Cognac
1 bottle dry red wine
2 cups beef or chicken stock
2 sprigs thyme
2 bay leaves
2 tbsp neutral cooking oil
1-pound button mushrooms, halved or quartered
8-ounce frozen pearl onions
2 tsp Dijon mustard
French baguette

Directions:
In a large, thick-bottomed pot, render the fat from the bacon or pancetta in the tablespoon of olive oil over medium heat. Just as it starts to get brown and crispy, remove from the pot and set aside. Working in batches, brown the beef on each side, adding a little oil if necessary. Be sure not to overcrowd the pot or the meat will steam instead of sear. Once all the meat has been seared, set aside. Increase heat to medium-high heat. If pan seems dry, add a couple of tablespoons of olive oil. Add the carrots, onions, and garlic. Season lightly with salt then add tomato paste. Stir to combine. Remove pan from the flame, add the Cognac. Return to the heat and, using a wooden spoon, scrape the brown pieces from the bottom of the pan. Add the beef and bacon back to the pan, followed by the wine, stock, bay leaves, and thyme and bring to a boil, then reduce to a simmer. Let simmer for 3 hours and check often by stirring the pot. (Alternatively, you can place the pot in a 300 degree oven, covered.)

While stew is simmering, cook the mushrooms and pearl onions. Heat a skillet over high heat and add the mushrooms in a single layer and don’t stir for approximately 8 minutes. Add 2 tablespoons of oil, stir to distribute oil then let cook for another 5 minutes, stirring frequently. Add the onions, let cook for another 8-10 minutes, stirring occasionally, or until slightly browned and caramelized.

When the meat is tender, but not falling apart, finish the dish by adjusting the seasoning and adding the mushrooms and pearl onions and stirring through the Dijon mustard. Serve with warm French baguette.

The post Holiday Influencer Recipe Exchange appeared first on Midwest Kitchens.

If you feel the same way, then you’re in luck! We’re here to help. We’ve been teaming up with some of our favorite local influencers on Instagram to bring you a delicious Summer Influencer Recipe Exchange. Below you’ll find the seven delicious recipes each of the influencers shared with Midwest Kitchens to try. We’ve been busy in the kitchen and we don’t hate it! Special thanks to Lacey Spallitta, Natalie Fieleke, Chioma Atanmo, Brianne Cunningham, Anna Huff, , Kallie Flexman and Kathryn Snellen for participating!

Tex-Mex Shakshuka – Mediterranean Breakfast by Chioma Atanmo

Ingredients for 2 servings:

• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1/3 cup chopped onion
• 1 green bell pepper, diced
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 teaspoons chili powder (OR paprika)
• 1 can (14.5oz) diced or roasted tomatoes (SUBSTITUTE: 2 Roma tomato, diced)
• 1/2 can (7oz) tomato sauce, no-salt-added
• Pinch of sea salt & pepper
• 4 whole eggs
• For garnish: fresh chopped parsley OR cilantro

Directions:

• Set oven to 400F/204C.
• Set a skillet on medium heat. Once hot, add olive oil, garlic, onion, bell pepper, coriander, cumin and chili powder. Sauté for a few minutes until fragrant, about 3 to 5 minutes
• Add diced tomatoes and tomato sauce. Reduce heat to medium, stir and bring to a light simmer and cook for 3 to 5 minutes.
• Make 4 holes in the skillet and crack an egg inside each hole.
• Bake in the oven for 20 minutes or until the egg is cooked to your desired readiness.
• Garnish with fresh chopped parsley and enjoy with whole grain toast.

Indoor S’mores by Brianna Cunningham

Ingredients:

• 8 cups (13oz box) graham cracker cereal
• 6 cups miniature marshmallows – divided 5:1
• 1 1/2 cups chocolate chips
• 5 tbsp butter or margarine, cut into pieces
• 1/4 cup light corn syrup (optional)
• 1 tsp vanilla extract

Directions:

• Grease 13x9x2in baking pan. Pour cereal into large bowl.
• Heat 5 cups marshmallows, morsels, butter and corn syrup in medium, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract.
• Pour marshmallow mixture over cereal; stir until well coated. Add in remaining marshmallows. Press mixture into prepared pan. Refrigerate for 1 hour or until firm. Cut into bars.

Chicken Tequila Burgers with Chimichurri Sauce by Natalie Fieleke

Ingredients:

• 2 cloves garlic, chopped
• ½-1 jalapeno pepper, seeded and chopped
• 2 chicken breasts (about 1 lb. total)
• 3-4 tbsp. cilantro
• Zest of ½ a lime
• 1 oz. tequila
• Dash of soy sauce
• Kosher salt and ground black pepper
• ½ cup panko bread crumbs

For Serving:

• Burger buns
• Sautéed bell pepper and onion
• Lettuce

Chimichurri Sauce

• 1 shallot roughly chopped
• 2 cups fresh cilantro, stems removed
• 1 clove garlic
• 1/2 tsp red pepper flakes
• 1/2 cup olive oil
• 2 Tbl red wine vinegar
• 1 tsp salt

Pre-heat broilder. Line a baking sheet with foil and brush lightly with olive oil. Combine the garlic, jalapeno, chicken, cilantro & lime zest in the bowl. Mix in the tequila, soy sauce, salt and pepper to taste, and panko bread crumbs. Mix until well blended.

Form the mixture into 4-5 patties and place them on the prepared baking sheet. Broil the burgers for about 12-15 minutes, flipping halfway through. Cook until brown on both sides. Check for doneness before serving. Serve on buns with sauteed bell pepper and onion, and lettuce as desired.

Grapefruit Margaritas by Kallie Flexman

Ingredients:

• 1/4 cup grapefruit juice
• 1/4 cup lime juice
• 1 cup Good Tequila
• 1/4 cup Cointreau
• 1 tsp egg whites
• 1/4 cup simple syrup
• Optional: tajin for serving

Combine all ingredients in a blender and blend until well-combined. Serve over ice and sprinkle with tajin. Enjoy!

Homemade Guacamole by Anna Huff

Ingredients:

• 3 Avocados
• 1 Tomato
• 1/2 cup chopped onion
• 1 tbsp minced garlic
• Lemon + Lime juice
• Salt

Directions:

• Halve avocados and mash in a bowl.
• Add in lemon & lime juice.
• Add in onion and garlic.
• Add in tomato
• Mix and serve!

Summer Orzo Salad by Kathryn Snellen

Ingredients:

• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 12 oz dried orzo pasta (about 2 cups)
• 1 (12oz) jar marinated artichoke hearts, drained and coarsely chopped
• 1 (12oz) jar roasted red peppers, drained and coarsely chopped
• 1/2 large English cucumber
• 1 small red onion, finely chopped
• 1 cup pitted Kalamata olives, coarsely chopped
• 1/2 cup loosely packed, coarsely chopped fresh parsley leaves
• 6 oz feta cheese, crumbled (about 1 1/2 cup)

Directions:

• Bring a large pot of salted water to a boil. Meanwhile, whisk the oil, vinegar, oregano, salt and black pepper together in a large bowl; set aside.
• Add the orzo to the water and cook until al dente, 7 to 9 minutes or according to package directions. Drain and run briefly under cool water to cool orzo down. Then drain again.
• Add the orzo, artichoke hearts, peppers, cucumbers, red onion and olives to the bowl of dressing. Toss thoroughly to combine. Add the parsley and feta and toss again. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Taste and season with more salt and pepper as needed.

Notes:

Make Ahead: The pasta salad can be made a day ahead and refrigerated overnight. Let sit at room temperature for 30min to take the chill off before serving.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Grilled Veggie Summer Salad by Lacey Spallitta

Produce:

• 2 cups Arugula
• 2 cups Corn (2 large corn on the cob)
• 1/2 Lemon, juice of
• 1 large or 2 small Zucchini
• 1/2 large Red Onion

Baking & Spices:

• 1 Salt and Pepper

Oils & Vinegars

• 2 tbsp Olive Oil

Dairy

• 1 cup Feta Cheese

Directions:

1. Prepare the zucchini, corn, and onion: Slice fresh zucchini and red onion into thick slices. Clean corn on the cob. Drizzle all with olive oil and season with salt and pepper. Wrap corn cobs in foil. Heat an outdoor grill or grill pan over high heat. Grill the zucchini and onions until golden brown on both sides with grill marks. Grill Corn until tender.
2. Assemble the salad: Cut zucchini and onions into bite sizes. Cut corn off cob then add all veggies into bowl, crumbled feta cheese (you can use DF Feta too) and fresh arugula.
3. Dress simply with olive oil, lemon juice, salt and pepper and serve.

Note: This can be a side dish or add Grilled Chicken, steak or shrimp for an entree salad!

The post Summer Influencer Recipe Exchange appeared first on Midwest Kitchens.

Below you’ll find the five delicious recipes each of the influencers shared with us to try. We were busy in the kitchen for a few days! Each influencer did a fabulous job making our recipes and also sharing a recipe with Midwest Kitchens. Special thanks to Natalie Fieleke, Anna Huff, Lacey Spallitta, Kallie Flexman and Molly Kuplen for participating! We can’t wait to do another recipe exchange.

No Bake Powerball Cookies by Natalie Fieleke

1 c. all natural peanut butter or almond butter
3/4 c. honey
3 c. old fashioned oats
1/2 c. ground flax seed
1 c. dark chocolate chips (or semi-sweet)
1 c. any combination of these add-ins:
-chopped pecans or almonds
-unsweetened shredded coconut
-chia seeds
-soft dried fruits (raisins, dried cranberries, dried cherries, dried apricots, etc.)

Directions:
-In a medium mixing bowl, stir together the peanut butter and honey until smooth. (Tip: you may want to warm them in the microwave first for easy mixing.)
-Stir in oats & flax seeds; mix in dried fruits.
-Using wet hands or a wet cookie scoop, shape the mixture into approx. 30 balls. Use a heaping tablespoon of mixture per cookie. Enjoy!

Monster Cookies by Anna Huff

1 1/2 c. creamy or chunky peanut butter
1 c. packed brown sugar
1 c. granulated white sugar
1/2 c. (1 stick) unsalted butter at room temperature
3 large eggs
1 Tbsp. vanilla extract
4 1/2 c. rolled oats
2 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. M&M’s (plain)

Directions:
-Pre-heat oven to 350. Line cookie sheets with parchment paper.
-In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined.
-Add eggs & vanilla; mix in oats & baking soda.
-Stir in chocolate chips & M&M’s.
-Drop the cookies by heaping spoonfuls onto the prepared cookie sheets.
-If you’d like your cookies to look pretty like the photos, dot a few extra M&M’s on each mound of dough before baking.
-Bake 10-12 minutes, less for convection ovens. Do not overbake. Cool on a wire rack & enjoy!

Protein Pancakes by Kallie Flexman

1 c. raw oats
1 c. cottage cheese
1 c. egg whites (can use carton egg whites)
cinnamon to taste

Directions:
Blend ingredients together in a blender. Use a non-stick pan & coat with EVOO. Pour batter in pan, cook over medium heat for about 3 minutes per side. Serve with peanut butter, maple syrup fruit, or the topping of your choice!

Hamburger Vegetable Soup by Molly Kuplen

2 lb lean hamburger
1 yellow onion, chopped
1/2 stick butter
2 cans tomato sauce
1 can diced tomatoes
3 cans of water
1 large potato, diced
1 small bag frozen peas
1 small bag frozen mixed vegetables (or fresh)
1-2 cloves garlic, minced
salt & pepper to taste

Directions:

Brown hamburger meat in large pot. Do not drain. Place onion & garlic & a separate pan & saute until onions are translucent. Add salt & pepper. Combine with hamburger meat and add remaining ingredients except vegetables. Bring to low boil & simmer until potatoes are soft. Then add frozen or fresh vegetables. Simmer until vegetables are cooked.

Lemony Chicken Patties by Lacey Spallitta

1 lb. ground chicken breast
1-2 Tbsp. non-dairy milk
1 tsp. freshly chopped rosemary
1 tsp. chopped thyme
1 tsp. Kosher salt
1/4 tsp. cayenne pepper
2 tsp. finely minced garlic
zest of 1 medium lemon
2 Tbsp. chopped chives or green onion
2-3 Tbsp. avocado oil

Directions:
Gently combine all ingredients in a bowl and gently mix until everything is combined. (Do not overwork or your patties will have a rubbery texture.) Heat some oil in a skillet over medium-high heat and divide the chicken mixture into four segments. Flatten to form patties and sear for 5-8 min on each side, or until internal temperature reaches 160F. You can serve the patties with roasted broccoli. For a more filliing option, serve with mashed root vegetables or cauliflower.

The post Quarantine Recipe Exchange, Part II: Influencer Recipes appeared first on Midwest Kitchens.

The first part of the exchange involved us sharing a recipe with each of the five influencers to try out. To see each of those recipes, check out our blog post here. After that, each of the influencers shared a special recipe with us to try. We kept very busy in the kitchen!

We were fortunate enough that In Kansas City Magazine caught wind of our exchange and featured one of the influencers and the recipe she shared with us. Check out the wonderful write up they did featuring Lacey Spallitta and her delicious Lemony Chicken Patties recipe.

Recipe Feature:

Right now more than ever, a lot of us are feeling pressure. Pressure to be a great teacher, parent, activity coordinator, chef and employee. While the extra time with family is nice, it’s also exhausting. It’s no wonder parents are feeling burnt out, guilty and like there’s no end in sight. Midwest Kitchens in InKansasCity Magazine recipe feature can hopefully provide a little escape to test out a new dish.

Like many tough phases in life, remember that this too shall pass. This is a unique time and no one is expecting you to juggle everything and juggle it well. Take time for yourself when you can and just do your best.

This article from The Every Mom touches on the importance of seeking alone time and little, clever ways to achieve it. We’ve found that spending more time in the kitchen, both involving the kids and not, provides a great escape from the stress and pressure during this time.

Just like on an airplane when putting on an oxygen mask, you have to take care of yourself first before assisting others. We hope you’re finding time to do things just for yourself and that it continues on well after this pandemic passes! Midwest Kitchens in InKansasCity Magazine provides a great recipe if you’re needing a break from the monotony.

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Below you’ll find the five delicious recipes we shared with each respective influencer for the quarantine recipe exchange. Each lady did a fabulous job making these and and also sharing a recipe with Midwest Kitchens. Check back soon for the five recipes we received and tested from each of the ladies! Special thanks to Natalie Fieleke, Anna Huff, Lacey Spallitta, Kallie Flexman and Molly Kuplen for participating!

Lemon Squares:

Melt 2 sticks butter;
Add 2 c. flour &
1/2 c. powdered sugar.
Mix together & spread flat in greased 9×13 pan.
Bake at 325 for 25 min.

While baking, beat 4 whole eggs;
Add 2 c. sugar
1/4 c. flour
1/2 c. fresh lemon juice

Pour over crust and bake another 25 min at 325.

When cooled, sprinkle with powdered sugar & cut into squares.

Seven Layer Bars:

Crust:
1 stick butter, melted
2 c. graham cracker crumbs
1/4 c. sugar
Combine ingredients and press on to 9×13 pan

Add one layer at a time:
1 c. coconut
1 package semi-sweet chocolate chips*
1 c. chopped nuts (pecans or walnuts)
1 1/2 cans sweetened condensed milk
Add each ingredient evenly on to the pan; pour sweetened condensed milk all over.

Bake at 350 for 45 minutes
*(For the chips, can use a variety like butterscotch, peanut butter or milk chocolate.)

Ethel’s Chocolate Cake

2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1/2 c. canola or vegetable oil
1/2 c. melted butter
1 tsp. vanilla
1 c. buttermilk (or add 2 tsp vinegar to regular milk)
1 c. hot strong coffee

Mix all dry ingredients well & then make a well in the center. Add the wet ingredients, with hot coffee last. Stir well. Batter will be thin.
Use 9×13 pan; Bake at 350 for 35-40 min.

Cream Cheese Frosting:
4 oz. cream cheese at room temperature
1/2 stick butter at room temperature
3 c. powdered sugar
1/2 tsp. vanilla extract

Use electric beater to mix the frosting until very smooth.
Once the cake has cooled, spread with this delicious frosting.

Pecan Butter Ball Cookies

Mix together:
1 c. softened butter
2 tsp. vanilla
Add dry ingredients:
2 c. flour
3/4 c. sugar
1/2 tsp. salt
2 c. lightly toasted chopped pecans

Form the dough into small balls; place on a cookie sheet lined with parchment paper.
Bake at 325 for approx. 25 min or until pale brown.
Once cooled, sprinkle powdered sugar on top

Arabian Squash Casserole

2 medium-large butternut or acorn squash
1 heaping c. chopped onion
1 heaping c. mixed colorful peppers, chopped
2-3 cloves chopped garlic
3 Tbsp. olive oil for saute
1 tsp. salt
2 eggs, beaten
1 c. plain yogurt (Greek or traditional)
1 c. crumbled Feta cheese
1/4 c. sunflower seeds or chopped nuts for topping

Directions:
-Cut squash down the middle, length wise. Scoop out seeds & place it face down in an oiled pan. Bake at 375 about 35 min, or until soft. Let cool & scoop out & mash.
-Saute the onion and garlic. When onion is translucent, add the chopped peppers. Saute until peppers are just under-done.
-Beat eggs with yogurt. Crumble in the feta cheese. Combine everything and mix well. Add salt, black & red pepper to taste.
-Spread into buttered casserole or baking pan. Top with seeds or nuts. Cover. Bake at 375 for 25 min.

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Ingredients:

• 1 large can of salmon
• ¼ cup flour
• 1 egg
• Salt and pepper to taste
• Olive oil for skillet

Directions:

Combine all ingredients in a bowl and then form into individual salmon patties. Mixture should be soft but able to form patties with your hands. If it’s too soft/wet, then add more flour.

Add olive oil to a skillet and cook patties over medium heat. Once one side is golden brown, flip each patty over to cook on the other side until golden brown. Enjoy as a healthy snack or quick weeknight meal!

Check out this helpful video to see our quarantine salmon patty recipe cooking in action!

We hope that you enjoy our quarantine salmon patty recipe! Please stay safe and stay healthy during this crazy time, and try out some new recipes while at home.

We make our best memories in the kitchen! For more kitchen inspiration, please check out our Instagram and Facebook pages! We recently teamed up with five local bloggers and influencers for a recipe exchange. You will find several delicious recipes and hopefully more inspo. During this time of COVID-19, we think it is important to have fun with your kids and experiment in your kitchen.

Finally, Midwest Kitchens is open for business as an essential service during quarantine, and is conducting virtual consultations for your convenience. When it comes to the heart of your home, Midwest Kitchens has you covered.

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Spring Cookie Recipe:

• 1/2 cup butter, softened to room temperature
• 1/2 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup pastel-colored chocolate candies

Directions:

1. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
2. Using a separate bowl, either with a stand or hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredients and beat on medium-low speed until just combined.
3. Fold in the chocolate candies by hand, using a spatula or wooden spoon, until they are evenly combined.
4. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
5. Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
6. Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the balls on a baking sheet that is either sprayed with nonstick cooking spray or lined with parchment paper.
7. Bake for 10-12 minutes or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked. 
8. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to finish cooling. Then dive in while the cookies are still nice and warm! Or transfer them to a sealed container and store for up to 3 days.

We like to enjoy our warm cookies with a scoop of ice cream on top!

For more recipe and lifestyle inspiration, please check out the Midwest Kitchens Instagram page on Instagram, and our Facebook page as well!

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Our gingersnap cookie recipe for fall and holiday entertaining will fill your kitchen with the scent of molasses, cinnamon and other spices. And of course, who can pass up a seasonal cocktail every now and then? Cheers!

Midwest Kitchens Recipes for Fall and Holiday Entertaining:

Gingersnap Cookies

Batter:
2 ¼ cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
¾ cup vegetable shortening
1 cup packed light brown sugar
¼ cup molasses

Sugar & Spice Topping:
½ cup granulated sugar
½ teaspoon cloves
½ teaspoon cinnamon

Directions:

Preheat oven to 375 degrees. Lightly grease 2 baking sheets. (We use parchment paper instead.)
Combine the flour, spices & salt.
In a large bowl, cream the shortening & brown sugar. Beat in the egg. Beat in the Molasses. Gradually blend in the dry ingredients.
Pinch off walnut-sized pieces of dough and roll into balls. Roll in granulated sugar & spice mixture & place 2 inches apart on the prepared baking sheets.
Bake for approx. 10 min, until lightly colored. (For a chewy cookie, don’t over-bake.) Transfer to wire racks to cool.

Apple Cider Mojitos

Ice
Juice of 1 lemon
½ cup gold rum
Apple Cider
Garnish: Mint, Apple Slices & cinnamon sticks

Directions:

Fill 2 glasses with ice. Add the juice of half a lemon to each glass. Divide the rum between the two glasses, then fill ¾ of the way full with Apple Cider. Top each with a splash of Seltzer water, if desired. Add garnish

For a winter holiday version, use warm apple cider & skip the ice.

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When is the Best Time to Consume Detox Juice?

We all know how important it is to consume a wide variety of fruits and vegetables throughout the day for a healthy diet. A great way to incorporate fruits and veggies into your diet is with fresh detox juice made in a juicer.

We have found that fresh detox juice is best when consumed on an empty stomach at least 30 minutes before a meal. This allows your body to absorb all the nutrients. The best time of day for us to drink this delicious beverage is first thing in the morning. You may even find that you don’t need your typical morning cup of coffee afterwards!

A green drink is like a shot of vitamins into the veins – its effects are immediate. However, it is beneficial to squeeze this delicious drink into your day any time you can.

What Does the Doctor Say?

According to WebMD, Green juice helps to detox the body, flush out toxins, and improve your energy, digestion, and overall health. Juices are rich in anti-inflammatory compounds that may boost the immune system.

WebMD also states that when you juice, you don’t get the fiber that’s in whole fruits and vegetables. Juicing machines extract the juice and leave behind the pulp, which has fiber. Once your juice is ready, it’s best to drink it the same day you make it, for food safety. Wash your blender or juice machine thoroughly, so it’s ready for your next batch.

A Fun Family Activity

The juicing process can be a fun family activity, as there are several steps in the process. Consider sharing the juicing tasks with your children for an overall sensory experience. For example, you will need to wash and peel the fruits and vegetables, cut large vegetables into smaller pieces, and insert the pieces into the juicer. Plus there is always the clean-up!

What are your favorite fresh juice recipes? We would love for you to share them here. Enjoy!

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