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Posted by on May 21, 2015 in Try Something New | 0 comments

Southwestern Sweet Potato Hashbrowns

I posted the picture above this week, and I got a love of insta-love. So I thought I’d share the recipe for this yummy Southwestern Sweet Potato Hashbrowns. I’m pretty sure it’s compliant with the major whole foods diets that are popular these days, if you’re into that kind of thing, but it’s still quite tasty, if you’re not.

1 medium sweet potato, spiralized on the smaller setting (if you don’t have a spiralizer, use a julienne peeler)

1/4 cup (approximately/to taste) red bell pepper, chopped

1/4 cup (approximately/to taste) sweet onion, chopped

A pinch each of chili powder and cumin*

Salt and pepper, to taste

*I used approximately a scant 1/8 teaspoon of each spice.

– – –

Add all ingredients in a greased skillet on medium-high to high. Stir frequently and as you get a good brown on the veggies going, turn the heat down to medium and allow them to soften. Plate about 1/3 of the mixture per serving, top with your favorite style of egg (the one shown is skillet poached, technique here), salsa, and cilantro. I cannot describe how delicious this is! I got 3 weekday breakfasts out of this batch. It’s really easy to heat up on subsequent days.

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Posted by on Jan 13, 2015 in Try Something New | 0 comments

Lasagna Party with #LaurasLeanBeef & @RedGoldTomatoes + 4 Tips for Delicious Lasagna

Today, I’m participating in a Lasagna Party with Laura’s Lean Beef and Red Gold Tomatoes. Lasagna on a cold, winter’s day…what’s not to like?

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I used my own sauce recipe (similar to this with some extra herbs thrown in) using the 28 oz. Crushed Tomatoes from Red Gold because I know my family likes it. But don’t miss the recipes they’ve put together… six variations – one for every taste, including a Skinny Lasagna that is great for January meal plans, that look really delicious and easy.

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Here are my tips for creating a lasagna to remember:

+ Use quality ingredients – before I received the samples last time, I usually purchased store brand canned tomato products. Now, I really like the product offerings by Red Gold. They always taste fresh, and their ingredient combos save time in the kitchen. It was a first for me to use Laura’s Lean Ground Beef, and I’ll definitely be purchasing it again. Quality is the perfect word to describe this ground beef, and the flavor stands out, even in a sauce.

+ Take your time – the second most important ingredient in any tomato-based recipe (after quality ingredients, that is) is time. There’s a reason it’s called Sunday Sauce. Because on Sunday you have time to let it simmer. Get a head start on your sauce for this lasagna, and you won’t be disappointed.

+ Try new flavors – I think we’re all pretty aware of what cheeses are good in lasagna (for me it’s ricotta, shredded mozzarella, and parmesan), but this time I went out on a limb and added a layer of Muenster cheese. It was delish and added an extra oomph to the flavor profile.

+ Don’t forget your veggies – I didn’t have a chance to add a layer of roasted veggies to my lasagna this time, but they really do taste amazing. You can take pretty much any veggie combo you have lying around (even a bagged mix from the freezer) roast it until it’s golden brown with olive oil, chop it up, and layer it in between your pasta, cheese, and sauce. This extra step really elevates the dish.

Disclosure and Give-away:

Family-run Red Gold is celebrating the comfort of lasagna this winter and encouraging folks to make their own homemade gourmet skinny lasagna. Before writing this post*, I received a gift pack kit of tomatoes, lasagna noodles, coupon for Laura’s ground meat, a Red Gold reusable tote, apron, coupons, and recipes… and you can win one, too.

Red Gold will be hosting a promotion starting January 13th. Twice a week, they will give away a Le Creuset lasagna pan, a Simple Gourmet Lasagna Kit, Red Gold spatula, Garfield toy, coupons, and an apron. Just go to https://www.facebook.com/RedGold/ to enter through February 3rd!

*All of these words are my own. Lasagna is delicious.

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Posted by on May 21, 2014 in Try Something New | 0 comments

Time to Get your #EasyAioli On!

One of my favorite flavor combinations is creamy tomato, and mayonnaise is my favorite condiment. So when a representative of Red Gold Tomatoes reached out to me to talk about their How Do You Aioli? campaign (with a give away for my readers!), I was all in.

Today, I received some delicious looking recipes from them, and I have to say that it’s really hard to pick a favorite. They all look really delicious, and most are very simple to make with ingredients you already have on hand. The one that sticks out the most is Garlic Aioli. This two ingredient recipe is a great way to elevate any sandwich from blah to gourmet. It’s also an easy way for a busy mom to impress her friends (if you know what I’m sayin’)!

 

 

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Garlic Aioli

14.5 oz. can Red Gold Petite Diced Tomatoes, Garlic & Olive Oil

1/2 cup light mayo

Directions: Combine ingredients. Mix well, and refrigerate to marry flavors.

The fish tacos with lime and cilantro aioli also caught my eye. Get the recipe here.

 

If you want to get in on this action, Red Gold is hosting a Facebook promotion through May 27th, where you can win an apron or potentially a $250 prize pack that includes a Cuisinart Panini Grill and other great prizes. All you have to do is head to the Red Gold Facebook page, Like it, and choose the aioli recipe you like the most. 

 

Disclosure: I was provided with a sample pack from Red Gold. All opinions are my own.

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Posted by on Nov 27, 2012 in Try Something New | 0 comments

Early Resolutions

I’m getting a head start on my New Year’s Resolutions this year. Since I was away from cooking for most of 2012 (due to aversions during pregnancy), I’m really eager to get back in the kitchen to learn and try new things. Here’s my list for 2013:

Say cheese – I’m familiar with Mozzarella and Cheddar, but I couldn’t tell you much about Gouda and Camembert. I’d like to change that by upping my adventure quotient in the cheese department. To put this into practice, I plan to swing by the cheese section of the grocery store every other trip or so and choose something new to research and try. I want to know what it tastes like, what other foods it pairs with, and how to use it in a recipe. We’re also fortunate to have a local resource with access to a group of cheese makers through The Bloomy Rind. I also just found out about Corrieri’s Formaggeria (located in the 12South area of Nashville) from a quick Google search. I hope to check those two businesses out as well. Maybe a good graduation from this one would be to prepare a cheese board for a party. Fun!

Roast a bird – Here comes another confession. I’m kind of afraid of chicken. When I buy it, it’s always boneless and skinless breasts. When I prepare it, you’d think I was dealing with a biohazard. I’m super OCD about what it touches and washing my hands 1,000 times. It’s bad. Also, when I took my Knife Skills II class, we were tasked with breaking down a whole chicken, and I almost had an anxiety attack. My food “rules” when I was younger (and ok, probably still to this day) dictated that I didn’t eat anything in it’s natural state. This means no bones, no eyeballs, etc. I’ve come to learn that bone-in chicken is quite delicious, but I have NO idea where to start or what to do. Not to mention the huge fear I have to overcome. I’ve decided to take baby steps and purchase a rotisserie chicken so that I can practice “harvesting” the meat. Then when it comes to starting from raw, I may purchase breasts with ribs still attached so I can get a feel for it.

Stock up – If delicious chicken weren’t motivation enough, I’d also like to make homemade chicken stock. Can you imagine…a delicious chicken noodle soup or I might try to knock off my favorite Chicken Tortilla Soup from Taco Mamacita (holy cow, it’s good!).

Let’s go Dutch – Last year for Christmas, Mr. J got me a cast iron Dutch oven. I want to explore new ways to use it and get it out of the cabinet a little more this year. My dad makes a delicious campfire cobbler that I want to try.

Breaking Bread – I’ve mastered pizza dough and biscuits, and I made potato rolls once. I want to conquer homemade tortillas, loaf bread, and a few more types of rolls this year. I don’t have specific recipes picked out yet so that will be a good place to start. I know Mr. J will be excited about this experiment. He loves fresh bread!

 

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