Hey everyone! I hope life has been treating you well. I’m loving all of the fall weather changes and am excited to cook lots of tasty, hearty meals – however sometimes I still crave a delicious salad! Salads are great because they are truly quick meals to make, which is perfect on busy school nights. Pair it with some toast or even a bowl of soup and voila! Dinner is served. I also enjoy eating them for lunch too. I’ve recently been cooking with Mazola® Corn Oil more frequently and created a honey vinaigrette with it that I’m going to share with you today. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Summer is here! The kids have been out of school for a couple of weeks, and we’ve been enjoying transitioning into a slightly slower paced week. It’s still pretty structured in the evenings because Emma and Noah will play softball and baseball for several more weeks. With Anika in high school she always keeps busy with soccer practices and games (the high school team is playing in a summer 4H league). She is also raising a lamb to show at the county fair again, which will take up all of our time the first week of August.
The weather has been absolutely perfect these last few days and I’m currently working outside in the shade at a park while the kids are playing in water and exploring the area. It’s warm, but there’s a slight breeze.
When the weather gets warmer I find myself leaning towards fresh and simple dinners that don’t take long to prepare. I’m also a sucker for making things that are pretty. After all, we all want to eat something that’s pleasing on the eyes, right?
So the other night I made chef salad for dinner. Not just any chef salad though, I decided to deconstruct it.
Deconstructed food: taking food that is normally combined, separating it, and then plating it in a unique way that can still be placed back together.
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I never knew my grandma very well. I recall going over to her house after school on several occasions and she’d make my sister and I an after school sandwich and potato chips and we’d get to watch cable TV (it was a luxury!) while my Mom and her chatted. Afterwards we’d head outside and explore their large property and gardens.
We’d frequently head out the back door which was right off of the kitchen area, and would pass a shelf full of books. Cookbooks to be exact. Long story short I never knew what happened to all of those books after grandma died, but recently I came across several of them. I spent the afternoon glancing through them, looking at all of the dog eared pages and notes next to ones she had altered.
In the back of one cookbook I found an old piece of paper taped on with a BBQ sauce recipe. I decided to make this recipe for an outdoor meal, to see if it was as good as her note suggested.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SousVidePerfection #CollectiveBias
I have been stuck in a cooking rut lately. When life gets busy it seems I tend to just stick with dishes that I know…and I’m trying to change that. So I recently purchased a sous-vide machine. Have you heard of cooking with this method before? I had heard of the name before, but up until a few months ago wasn’t very familiar with the term. A co-worker of mine who also enjoys cooking began mentioning theirs, and how it cooked their meat just ever so perfect, even and tender. Needless to say I had been thinking of purchasing one since that conversation.
What is a Sous-Vide?
Cooking food the sous-vide method is something that a lot of cooking professionals do. It entails sealing your food in a bag, then submerging it in the perfect water temperature. The sous-vide machine circulates and keeps the water consistently at the appropriate temperature.
It’s not meant to be a fast cooking method, however, once you’ve began you can then forget about it while it cooks. It’s definitely not just for meat either. You can cook vegetables, side dishes, desserts, eggs, etc. It’s certainly something cool to play around with!
I’ve use mine a couple of times now and have had a lot of success.
This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias
I love cooking simple foods that when blended together create amazing flavors. Today I wanted to share a filet mignon recipe that I created for dinner a while back. All you need is a couple of filets, red grapes, pearl onions, garlic, rosemary, swiss chard and Mazola® Corn Oil. A recent study has found that adding Mazola Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil. To learn more about the study, see Mazola.com
This meal is great because by using the filet mignon (instead of a cut higher in fat), the Mazola Corn Oil (instead of butter), and the swiss chard (instead of potato fries) are all options that make this dinner better for you. Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family! Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CampbellsShortcutMeals #CollectiveBias
I can’t help but notice all of the back to school displays out already. I was recently shopping at my local Walmart and realized that some kids only have a few more weeks before they head back. Luckily for us we are still on summer break until the Monday after Labor Day
Every week that goes by reminds me that fall will soon be here, and that we will have less free evenings to enjoy leisurely meals on the back deck. Each summer that passes I find myself flipping through magazines and old cook books for meal inspiration for the rest of the year. I also begin stocking up on pantry essentials – things like canned foods that will last for a while.
I recently stumbled on a tasty little meal that was a big hit around here; I called it Cowboy Caviar Chicken Flatbread. While it was great to eat on a summer evening, it would also be a great weeknight dinner during school nights. You could also pair it with a fruit, veggie, or pasta salad and a tasty drink like V8 Splash®, which has tasty fruit flavors that my whole family loves, and it’s made with fruits and vegetables.
You guys! Today I get to share a new recipe and talk about that time that I was in a cooking competition! It was so much fun!
Who loves mac and cheese? We sure do in my house. There is just something about macaroni and cheese that makes people nostalgic. It’s a comfort food that we associate with fond memories spent with family and friends.
I enjoy taking classic dishes and putting my own twist on them, and recently I did just that with Reser’s Main St. Bistro Signature Mac and Cheese.
Main St. Bistro Signature Mac and Cheese +3 Contest
I was chosen to be part of a really fun contest that Reser’s put on – a friendly little cooking competition between three bloggers to celebrate the upcoming National Macaroni and Cheese Day (July 14th). The challenge? To create a delicious flavorful macaroni and cheese dish by using their Main St. Bistro Signature Macaroni and Cheese along with just 3 other ingredients. Oh, and it all had to take 30 minutes or less.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CreateWithOil #CollectiveBias
You guys! The countdown is on here in Oregon – there are only 1 1/2 more days of school left before summer break officially occurs. Tonight Anika has her 8th grade promotion and she’ll officially be a highschool student afterwards!
This last weekend flew by; I turned 32 on Thursday, went out for pedicures with the girls for the first time as a trio, had a family dinner at a local brew pub, worked, participated in my first painting-party class, Noah took me out to Sunday brunch, then I took Anika dress shopping for her promotion!
After dress shopping, we did some chores around the house and I decided to make dinner a little bit different. In celebration of summer I made some fair-themed food for everyone! Homemade corn dogs, corn, mini elephant ears, baked beans, fruit, and cotton candy were all placed out on the back deck table and we devoured it while listening to a local country radio station – because summer a fair food also reminds me of country concerts at the fair. 😉
Hey everyone! This month has been full of so many things going on personally in my life that I really didn’t even stop to think that we are in the month of March already…untill now…now that we are halfway through it!
We’ve had some really sad things happen as my sister unexpectedly lost her significant other whom she relied on. To put a long sad story short, she and my Father have been camping out in my living room for the past two weeks. It seems the older I get, the more I realize that the only thing constant in life is change. Imagine that.
With the added family in the house I’ve been getting a little (more) creative with dinners – incorporating leftovers and different ingredients that are available to me. I try to always keep staples in the house like potatoes, cheese, etc… and bacon – but that doesn’t seem to stay in the house for very long. 🙂
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #40PerfectPairings #CollectiveBias The following content is intended for readers who are 21 or older.
This past week has been pretty rough for me. I might share a little bit more in the upcoming days. Before everything happened a week ago though, I shared a post about our three night trip to the Oregon coast with the kids. We relaxed in the little condo-styled room, walked on the beach, watched old funny movies, and cooked some meals together.
I’ve always enjoyed coming up with new twists on meals that are simple to throw together for the family for an easy meal in minutes. I’ve always loved fajitas, but normally make chicken or steak – last time though, I decided to try something a bit different: Coconut Shrimp Fajitas by using SeaPak’s® Jumbo Coconut Shrimp.