Monday, April 4, 2016
Tasty Travels to Italy with Botticelli
No need to leave your kitchen for a taste of Italy. Just bring Botticelli products into the home and you're on your way...
I had the opportunity to taste a few of these products including the marinara, olive oil and penne pasta.
All of which are truly authentic and rich in flavor. The pasta sauce is homemade, using only Italian tomatoes. The golden 100% extra virgin olive oil is bold with a floral taste. And the penne is hearty and soaks up sauce inside and out.
I suggest making a classic meatball dish using these three products...
For more information visit www.facebook.com/BotticelliFoods
Sunday, February 28, 2016
My Mini's Meals: Inspiration for School Lunches and More
Preparing home made lunches and meals for my minis is not only important to me, but fun for myself and the girls. Getting your kiddos involved in the process is a great way to bond and makes them more likely to be excited to grub on what you've created together. Here is some inspiration for the week...
Meatless Monday: Butterfly Crackers, String Cheese, Cherry Tomatoes, Baby Carrots, Salt 'n Peppa Hard Boiled Egg, Strawberries, Pecans and Granola
Tuesday: Turkey and Smoked Gouda Croissant Sandwich, Cherry Tomatoes, Baby Carrots, Grapes, Blueberries, Mediterranean Pasta Salad and Nutella Popcorn Crunch
Wednesday: Peanut Butter with Apples, Baby Carrots, Sugar Snap Peas with Hummus, Cheese and Greek Yogurt with Granola
Thursday: Turkey, Swiss and Crackers, Grapes, Ants on a Log, Cherry Tomatoes, and Peanut Butter Cookie
Friday: Salami and Swiss Sandwich, Cherry Tomatoes, Baby Carrots, Celery Sticks, Pineapple Coleslaw and Dried Fruit Mix
Thursday, December 17, 2015
The Great Food Blogger Cookie Swap 2015: Chocolate Candy Cane Cookies
Each year I am honored to participate in The Great Food Blogger Cookie Swap. No only does it support a wonderful charity, Cookies for Kids Cancer, but there's the opportunity to both mail and receive three batches of one dozen cookies which is also a tasty treat! Thank you to my fellow food bloggers including Moore or Less Cooking, 6 by 6 Klinger Cooking and Greens & Chocolate and happy holidays!!! Here is the cookie recipe I chose to send...
Chocolate Candy Cane Cookies
1 box Devils Food cake mix
½ c. vegetable oil
3 T. water
3 candy canes, crushed
1 tsp. peppermint extract
3 candy canes, crushed
1 tsp. peppermint extract
Mix and bake at 350 degrees for 8 to 10 minutes.
Here are the cookies I received...
Santa's Whisker Cookies by Moore or Less Cooking
Coconut Garden Cookies by 6 by 6 Klinger Cooking
Chocolate Dipped Coconut Shortbread Cookies by Greens & Chocolate
Wednesday, September 16, 2015
National Guacamole Day: Mexican Ground Turkey Taco-stada with Guacamole
As a resident of sunny California there is access to some of the best avocados in the country, if not the world. Like California Avocados. This versatile fruit can be transformed in a number of ways, including the very popular GUACAMOLE! This recipe creation of mine is a fusion of a taco and tostada, hence the taco-stada was born to celebrate National Guacamole Day...
Prep: 15 minutes
Cook: 20 minutes
2 T. canola oil, divided
1 lb. ground turkey
1 packet taco seasoning
1/4 c. water
4 whole wheat tortillas
2 c. romaine lettuce, chopped
1/4 c. cilantro, minced
2 green onions, sliced
1/2 c. shredded cheddar cheese
1 c. cherry tomatoes, variety of colors
1/4 c. sliced black olives
1/4 c. sour cream
1 ripe avocado, halved and pitted
1/2 lime, juiced
1/2 t. dried Mexican oregano
1/4 t. garlic powder
1/8 t. paprika
1 pinch salt
1 pinch pepper
Heat one tablespoon of oil in a large non-stick skillet over medium-high and add turkey. Cook until no longer pink, about 8 to 10 minutes. Drain and return to skillet along with taco seasoning and water. Mix well and continue to cook until water has dissolved and the turkey has soaked up the seasoning, another 8 to 10 minutes.
In the meantime heat remaining oil in another large non-stick skillet and cook tortillas until slightly golden and crisp, about 2 to 3 minutes per side.
For the guacamole combine the ingredients in a small bowl and using a fork mash together, leaving it a bit chunky.
Assemble taco-stadas by evenly topping each tortilla with the lettuce, cilantro, green onions, ground turkey, cheese, tomatoes, olives, sour cream and guacamole.
Monday, September 14, 2015
National Eat a Hoagie Day!!!
Recently I participated in a Foster Farms recipe contest, the Don't Call Me Basic Turkey Sandwich contest. Although I did not win the sandwich I created is still a winner in my book. And being today is National Eat a Hoagie Day I felt it appropriate to share my turkey sandwich creation with you...or today we'll call it a "hoagie-wich"...
Turkey BLTA Hoagie-wich!
1 hoagie roll, split lengthwise...
2 T. mayo
1 T. yellow mustard
4 slices Foster Farms All Natural Sliced Turkey, or deli turkey of your choice
2 slices bacon, cooked
2 large slices tomato
1/2 avocado, pitted and sliced
1 leaf iceberg lettuce
1. Combine mayo and mustard in a small bowl and mix well. Evenly smear mixture onto both top and
2. Arrange turkey slices on bottom roll, next bacon slices, then tomato, avocado and lettuce.
3. Complete with top roll and enjoy!
Friday, August 14, 2015
Kitchen Cleaning Tips for Germ-Free Cooking
For many of us, preparing a tasty, home-cooked meal in the comfort of our own kitchen is absolute bliss. Keeping the kitchen clean, on the other hand, is not. If, like us at Modernize, you’re concerned about keeping your house clean and beautiful, then check out these cleaning tips for a germ-free kitchen.
Always wash hands after touching raw meat. Use paper towels while cooking with raw meats rather than dish towels to avoid contamination and the spread of harmful bacteria.
Use glass or plastic cutting boards, or replace old wooden ones often as bacteria gets trapped inside grooves and cracks (and most can’t be washed in the dishwasher). Even better, use different boards for different kinds of food prep to avoid cross contamination.
Do not rinse raw meats before cooking! The bacteria dispersed during splashback far outweighs any bacteria you may be removing from the surface of the meat, which gets cooked off anyway, and you are not making the meat taste better.
After preparing food, disinfect surfaces thoroughly with antibacterial wipes or sprays. Don’t forget cupboard handles, light switches, and door knobs, or anywhere else you might have touched while cooking.
Remember that bleach is your friend. Chopping boards, sponges, sinks, and anywhere salmonella and other bacteria tend to linger can be sprayed with, soaked in, or scrubbed with a mixture of bleach and water. Just make sure to protect your hands and clothes!
Make sure to wash dish towels and sponges regularly. You’d be amazed at the amount of bacteria your cleaning accessories can accumulate in a short amount of time.
Did you know that knife blocks can get moldy? Save yourself from this grossest of kitchen fates by completely drying knives after washing, or storing them on magnetic strips instead of blocks.
When washing dishes, use a dishwasher when possible (as it runs at a higher temperature than hand washing) or hand wash dishes thoroughly with dish soap and the hottest water you can tolerate, starting with the cleanest items to avoid dirtying your water too early.
When storing leftovers, make sure to cool them to room temperature and refrigerate or freeze them within one to two hours of cooking. If you put hot food into your fridge and freezer you run the risk of raising their internal temperature and damaging other food stored inside.
Speaking of refrigeration, keep track of your fridge and freezer temperatures. Keep fridges between 37° and 40° Fahrenheit (3°-5°Celsius) and freezers below 0°Fahrenheit (-18° Celsius). Don’t forget to clean your refrigerator coils regularly to keep the temperatures steady and your appliances working as well as they should.
Thursday, August 13, 2015
Orchard Choice "Feed Us Figs" Campaign
Thanks to both Kitchen Play and Orchard Choice I have been chosen as one of the lucky food bloggers to receive Orchard Choice fig products and to share some of my favorite recipe creations using them with you!!!
And not only was I given this tasty opportunity, but you as my readers have an exciting opportunity as well. Enter the Cook's Country contest by posting your favorite fig recipes to Instagram and hashtag them with #VFigFeed and tag them with @valleyfig. You and your readers can have the chance to win an exclusive trip for two to the live audience tasting segment during the filming of season 9 of Cook's Country from America's Test Kitchen in Vermont on September 22. (Please visit https://www.facebook.com/ValleyFig/app_181518015386164 for full program details)
Here are some of the fig-licious recipes I put together...
Organic Mission Fig Phyllo Prosciutto Asparagus & Goat Cheese Wraps
Smear Orchard Choice Organic Mission Fig spread onto the center of two sheets phyllo
Wrap asparagus spears with a piece of prosciutto
Place prosciutto wrapped asparagus on top of the fig spread along with goat cheese crumbles
Roll until sealed, brush with olive oil and back until golden crisp
Orchard Choice Balsamic Pepper Fig Prosciutto Egg & Goat Cheese Bagel Sandwich
On a toasted onion bagel smear Orchard Choice Balsamic Pepper Fig spread on top slice, goat cheese on bottom slice and place slightly crisp prosciutto and sunny side egg in between
For more information about these fig-tastic products visit: http://www.valleyfig.com/