Well, today is my birthday, and I am turning the big FOUR-OH! So, what better way to ring in another decade than with a super scrumptious homemade Chocolate Chip Bundt cake?
Recipes by Category
One thing I love about shrimp is how quick and easy it is to make. This light Creamy Shrimp Pasta with Lemon is a perfect way to kick off summer.
I think we can all agree homemade spaghetti sauce is best, but not always possible. This recipes gives you that yummy flavor without all the simmering time!
I was brainstorming what types of super EASY dinners I might be in the mood to make when arriving back home right at 5:00 pm on a school night after a busy weekend out of town. So, the winning home cooked dinner turned out to be Simple Seafood with a side of the Sheet Pan Brussels Sprouts and Potatoes
Sometimes mama needs something other than water. Can I get an Amen?! These recipes will keep you hydrated, support digestion, ward off morning sickness, …
Today we’re talking about almonds (one of our favorite nuts!) and ways we can all try harder to limit food waste. So, just in time for Earth Day this weekend, I’m excited to share some recipes to help you do that.
One of my favorite dinners to cook in the summer is grill packets! They are super easy to make, can be prepared in advance, and give you a great excuse to sit around the fire pit at the end of the night. You don’t even have to get any plates dirty if you don’t want to. These Pesto Chicken Grill Packets are great to take along on a picnic or camping or even just to have in your own back yard. They can also be cooked on a regular gas grill or in the oven. My 9-year-old loved these and has already asked me to make them again. Enjoy! Pesto Chicken Grill Packets Course: Main Course Cuisine: American Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 4 Print Ingredients 1 1/2 pounds chicken thighs boneless and skinless, cut into 1 1/2 or 2 inch dice (or use chicken breasts) 2 zucchini cut into 1 inch dice 1 pint cherry tomatoes or grape tomatoes 8 ounces mushrooms baby bella or shiitake 1 cup basil just the leaves, fresh 1 cup spinach just the leaves, fresh 2/3 cup Parmesan cheese freshly grated 1/2 cup pine nuts raw 2 cloves garlic crushed 1/2 cup olive oil salt to taste pepper to taste Instructions Cut foil into eight large pieces (about 14 – 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point, you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil. Evenly distribute the chunks of chicken, zucchini, tomatoes, and mushrooms. Set aside. To make the pesto, combine the basil, spinach, Parmesan, pine nuts, garlic, and olive oil in a small food processor and process until […]
By blog team member, Kiran. To learn more about Kiran, check out our team page! I’ve been seeing commercials recently for Sargento Balanced Breaks, and it got me thinking. First off, I think this is a fairly good alternative for on-the-go snacking. Cheese, nuts, and dried fruit mean you’re getting a decent dose of dairy and protein (8 grams total) which is great for fueling on the go. And yes, I realize that sometimes life gets in the way – hello kids activities, travel, or the never-ending to-do list, I gotcha. Sometimes purchasing a packaged product is the only option, and it’s great to have some decent alternatives. But with a little planning ahead, it’s simple to make your own snack packs. It’s quick and easy, but how do the prices compare? I break that down for you too. What’s in the Product Let’s start out by taking a look at what’s included in this product (as taken from their site): Ingredients Gouda Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Vegetable Color), Natamycin (A Natural Mold Inhibitor)], Dried Fruit and Nut Blend [Peanuts, Cranberries, Sugar, Contains less than 2% of Honey, Maltodextrin, Modified Potato Starch, Salt, Vegetable Oil (Peanut, Cottonseed, Soybean and/or Sunflower Seed), Xanthan Gum]. A few of these items are ones that I’d note and not be too excited about eating: Maltodextrin, which can sometimes be a hidden source of MSG and definitely not something I’d cook with at home Modified Potato Starch, usually used as a binder or thickening agent – again not something I’d cook with at home Vegetable Oil – here is why we avoid these And of course, if you make it yourself, you can make it organic – something that we always suggest when feasible. Here’s a quick reminder why. How to Make Your Own […]
All it took was a couple of recent trips to Ikea and reading the book A Man Called Ove (pronounced Oovay) for me to crave some good ol’ Swedish meatballs! Now, I don’t think I’ve ever met a meatball I didn’t like, and this recipe below is absolutely no exception. My family devoured this one-dish dinner, and it even had my 9-year-old asking for thirds. And luckily, this is another easy one that can be thrown together in no time at all on any busy weeknight. But if you’re really smart, you’ll double it and enjoy the leftovers for lunch! :) Swedish Meatballs Servings: 4 Print Ingredients 1 tablespoon butter or olive oil 1/2 cup onion minced 1/2 pound ground beef 1/2 pound ground pork 1/4 cup whole-wheat breadcrumbs 1/4 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon pepper 1 pinch allspice 5 large carrots peeled and cut into 1-inch chunks 2 tablespoons whole-wheat flour 1 1/2 cups broth beef, chicken, or veggie 1/2 cup heavy cream 1/2 teaspoon soy sauce salt to taste pepper to taste Instructions In a large skillet over medium heat, melt the butter. Cook the onions while stirring occasionally until they begin to soften, 2 or 3 minutes. Dump the cooked onions into a large bowl along with the beef, pork, breadcrumbs, 1/4 cup heavy cream, and spices. Mix well by hand and form into 1 1/2 inch meatballs. Turn the skillet to medium high and add the meatballs and carrots. Cook until the meatballs are brown and almost crispy on all sides, about 5 to 6 minutes. Sprinkle the flour over top and cook while stirring for another minute to allow it to absorb. Pour in the broth, 1/2 cup cream, and soy sauce and bring to a boil while scraping the brown bits off the […]
This is a guest post by one of my closest friends (for almost two decades now!), Erin, who recently started her very own food blog – The Open Road Kitchen. Be sure to check it out and also follow her on Facebook and/or Instagram for updates! I consider myself an open-minded friend. But when my dear comrade, Lisa Leake, first introduced me to her 100 Days of Real Food idea (back in 2010), I have to admit I had a difficult time not judging her decision to eliminate processed foods. The Lisa and Jason I’d known for years were just like me and my husband: total foodies open to trying anything, at least once. However, that night as we dined at one of our favorite restaurants here in Charlotte, I could tell something had suddenly and drastically changed my friends’ approach to food. Rather than enjoying how artistically the menu was curated, they instead dissected it for its exclusion of things like organic vegetables and locally raised, grass-fed beef. And, to my dismay, they actually demanded the attention of the head chef to discuss the menu and what items would be appropriate to order based on their 100 Days “purity” pledge. I can’t even remember what they ordered. But as the night concluded, I realized that their commitment to cutting out processed foods was not only about changing their approach to eating. It was about pushing a movement forward for the education of all. To educate is to become an expert on your subject and to understand the obstacles that the weary present you. This is the beauty of 100 Days of Real Food. It starts as a challenge to try to cut out processed foods by teaching you what qualifies as real food and what foods to avoid. It then enables you to evolve […]
Gluten-free certainly is a buzzword these days, but there are sooo many gluten-free products out there that are made of processed junk. Not these cookies!