Today I is my dad's birthday. I feel like a complete shit because I have a card that I have been meaning to drop in the mail all week, but for some reason, I keep forgetting. So, sorry dad - your card will be late - I figured sending him a blog-style birthday card would be the next best thing!
Happy birthday, dad - As always, I wish I could be there to celebrate with you - but know you are in my thoughts and always close to my heart. I know being my dad has not always been easy, (I won't bring up all those pesky teenage years) but thank you for always being there for me. Thank you for the encouragement you have given me throughout my life. Thank you for letting me cry on your shoulder. But most of all.. thank you for the love you give freely... it as helped make me the person I am.
Wishing you the best today and everyday - I love you, dad!!!! Happy Birthday!!! xoxoxo
Now, on a less emotional note :) Don't forget to enter my 2nd blogiversary giveaway for your chance to win more amazing IndriVanilla vanilla beans. Click HERE for all the details.
And, of course, there is still Fire Day Friday, where I'm highlighting a favorite of mine - I've posted it here before - but - it's one of those "oldie but a goodie" recipe!
Oh.. and sorry for the lack of recipes lately.. starting Monday, I should be back to my normal routine.. or at least close to it :) Enjoy your weekend and HAPPY NEW YEAR!!
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Showing posts with label Fire Day Friday. Show all posts
Showing posts with label Fire Day Friday. Show all posts
Friday, December 30, 2011
Friday, December 16, 2011
Photo Friday - Snow in the Desert
It has never snowed in the part of the valley that I live in, but I get to see the snow capped mountains from time to time. Isn't it beautiful? Most people think the desert is hot and dry and there are few things of beauty about it...... maybe this picture will change their minds?
Now I wish I could say I took this picture, but alas, I think we all know my photography skills are not that well refined! Lucky for me, I stumbled on a picture that was posted by an awesome local photographer, Mike Olbinski. He was kind enough to let me borrow his photo. It has been very cold and rainy here in the valley, which leads to cold and snowy in the mountains. I can see these mountains from my office and when the clouds broke Tuesday afternoon, we got an awesome view of this mountain range - Four Peaks. I just wanted everyone to see the true beauty that lies within the desert. So big thanks goes out to Mike for allowing me to share this photo with you!
And, don't forget to stop by Our Krazy Kitchen and check out my Fire Day Friday post... here's what you'll be missing if you don't:
One Year Ago: Guest Post - Crab Delights
Now I wish I could say I took this picture, but alas, I think we all know my photography skills are not that well refined! Lucky for me, I stumbled on a picture that was posted by an awesome local photographer, Mike Olbinski. He was kind enough to let me borrow his photo. It has been very cold and rainy here in the valley, which leads to cold and snowy in the mountains. I can see these mountains from my office and when the clouds broke Tuesday afternoon, we got an awesome view of this mountain range - Four Peaks. I just wanted everyone to see the true beauty that lies within the desert. So big thanks goes out to Mike for allowing me to share this photo with you!
And, don't forget to stop by Our Krazy Kitchen and check out my Fire Day Friday post... here's what you'll be missing if you don't:
Have a great weekend everyone!
Ciao!
Jenn
One Year Ago: Guest Post - Crab Delights
Friday, November 18, 2011
Photo Friday - Our New Digs
We have moved!!! This is the kitchen where I will be creating more magic... or at least that is the plan!! To get that magic, I need to take some time away from blogging, but hang tight... I will be back soon with delicious and wonderfully yummy posts - just for you!!
(The view from the kitchen window!!!)
For now, you can stop by Fire Day Friday and tempt your senses with another simple and delicious grilled chicken recipe:
Enjoy your week and plan on seeing me back to my regularly scheduled posts after the turkey holiday. Have a happy Thanksgiving and I'll see y'all real soon!
Ciao!
Jenn
One Year Ago: My Mom's Braciole
Friday, November 4, 2011
Guest Blogger - Healthy Meal Plans: Good for You, Good for Your Taste Buds
Today I'm stepping away from my usual Photo Friday post - instead, I am featuring a new guest blogger. Say hello to Sean. Sean contacted me a few weeks ago and asked if I would be interested in featuring a post from him. He talked about healthy eating and how important it is and how "not so boring" it can truly be. Because I believe in a lot of what he is writing about, and because I think this is a reminder we all need... I immediately agreed to post his writings. So, without further ado, Sean - take it away:
Look at your new plate - so many colors and textures and tastes! Without really trying to, you have managed to create a meal that includes various nutrients and vitamins. Just by trying out these three tips, you are well on your way to a lifetime of healthy eating. You've learned to be more mindful of how much you eat and about the importance of variety. Use these lessons as a foundation as you explore the delicious world of healthy meal plans.
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Thanks so much to Sean - Hope you all enjoyed the little tid bits about healthy eating! I know we can all use the reminders every now and again!
Oh.. and speaking of not so healthy :) - don't forget to check out what's cookin' over at Fire Day Friday - It's another spin on my favorite sandwich:
One Year Ago: Chipotle Cheddar Corn Bread
Healthy Meal Plans: Good for You, Good for Your Taste Buds
Often, it's hard to shake a first impression. For many people, their first introduction to health food was something like a wilted celery stick, a bland rice cake, or an unappetizing iceberg lettuce salad. So, for them, healthy meal plans conjure up the simple "do not want," a completely understandable instinct. But you can alter your first impression. Eating well does not require a diet devoid of flavor. Once you decide to try healthy eating, you'll soon realize that "delicious" and "healthful" can coexist. Here are some ideas to get you started.
1. Share, Share, Share
One simple way to start on the road to healthy meal plans is to eat less. You do not have to worry about adding or subtracting foods from your diet, just notice how much you are eating. Divide dessert with a friend. Share you entree with your date. Split popcorn with your movie companion. As you do this, you begin to appreciate that you don't need to eat as much as you thought you did. Where before you'd finish that entire dessert, now you get the same enjoyment from the smaller portion.
2. Monitor Portion Sizes
You have proven to yourself that you can survive on less food. Now it is time to get more specific about portion size. The best way to monitor portion size is a food scale. But sometimes it is not feasible to measure your food that way. It is helpful to learn some quick comparisons for portion size: a serving of meat is equivalent to a deck of cards, a serving of pasta is like a tennis ball, and a tablespoon is about a poker chip.
3. Fill up the Extra Space on your Plate with Healthy Foods
As you implement these changes, you will start to notice that your plate is beginning to change. Where before a large slab of fatty meat took up the entire space, now you have an appropriate portion and plenty of blank space. Great! Fill that blank space up the right way. Add some vegetables, a scoop of rice or potatoes, and a fruit salad.
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Thanks so much to Sean - Hope you all enjoyed the little tid bits about healthy eating! I know we can all use the reminders every now and again!
Oh.. and speaking of not so healthy :) - don't forget to check out what's cookin' over at Fire Day Friday - It's another spin on my favorite sandwich:
One Year Ago: Chipotle Cheddar Corn Bread
Friday, October 21, 2011
Photo Friday - Pizzeria Bianco
Absolutely, the best pizza in Phoenix, Arizona
Made by one of my all time favorite chefs: Chris Bianco
Don't forget - It's Fire Day Friday at Our Krazy Kitchen - stop by and see my post for:
It's all about the pizza today!! YUM!!!
One Year Ago: Goat Herder's Mac and Cheese
Friday, October 7, 2011
Photo Friday - Breast Cancer Awareness
It's October, which means it's beast cancer awareness month. Although, we as females, should always have that awareness at the front of our minds, this month.... PLEASE.. make it a point to test yourself... make it a point to educate yourself... make it a point to make a difference, even if it's in a very small way.
My life was touched with breast cancer a few years ago when my aunt was diagnosed. She is doing amazingly well now, but trust me, it makes me so much more aware of this cancer and what it can do.
Get involved....in anyway that you can!
And of course - don't forget to stop by and see what's cooking on Fire Day Friday at Our Krazy Kitchen. Today's recipe:
One Year Ago: Penne with Ground Beef, Zucchini, and Goat Cheese
My life was touched with breast cancer a few years ago when my aunt was diagnosed. She is doing amazingly well now, but trust me, it makes me so much more aware of this cancer and what it can do.
Get involved....in anyway that you can!
And of course - don't forget to stop by and see what's cooking on Fire Day Friday at Our Krazy Kitchen. Today's recipe:
And, of course, thanks (as always) for stopping by!
Ciao!
Jenn
One Year Ago: Penne with Ground Beef, Zucchini, and Goat Cheese
Friday, September 9, 2011
Photo Friday - Banff National Park, Canada
With temperatures still soaring over 100 degrees - I dream of spending a few days in a cabin that is nestled right at the foot of that mountain!
It's Fire Day Friday again... and you are not going to want to skip this one... I made a fantastic little grilled side dish that goes perfectly with the Vietnamese Spiced Pork Chops I posted yesterday.
One Year Ago: The Easiest Sugar Cookies Ever...But first some important news!
It's Fire Day Friday again... and you are not going to want to skip this one... I made a fantastic little grilled side dish that goes perfectly with the Vietnamese Spiced Pork Chops I posted yesterday.
Eat, dance, and laugh this weekend... that's an order!!!
Ciao!
Jenn
One Year Ago: The Easiest Sugar Cookies Ever...But first some important news!
Friday, August 26, 2011
Photo Friday - Awwwww Mom!!!
Remember when your mom would lick her finger or thumb so that she could wipe something off your face? Guess it could have been worse, right? :)
The shrimp craze continues over at Our Krazy Kitchen - stop by and check out my Fire Day Friday post - today's recipe:
Have a great weekend... and happy cooking!!
Ciao!
Jenn
The shrimp craze continues over at Our Krazy Kitchen - stop by and check out my Fire Day Friday post - today's recipe:
Have a great weekend... and happy cooking!!
Ciao!
Jenn
Friday, August 12, 2011
Photo Friday - A Book Lined Staircase
(Photo courtesy Apartment Therapy)
This is what I consider a true "Stairway to Heaven"!!!
It's Fire Day Friday over at Our Krazy Kitchen... don't forget to stop by and check out my recipe for Grilled Shrimp with Grapefruit BBQ Sauce (yes, yes, I know.. more shrimp! I told you I was on a kick!):
As, always, thanks so much for stopping by and have a fantastic weekend!!
Ciao!
One Year Ago: Fish Tacos
Friday, July 29, 2011
Photo Friday - Wish You Were Here
Actually, I wish I was here.... :)
Don't forget to stop by Fire Day Friday at Our Krazy Kitchen and check out this delicious little number:
Have a great weekend everyone!
Ciao!
Jenn
One Year Ago: Peanut Butter Cup Pie
Friday, July 15, 2011
Confession Time ... Again
It is once again confession time here at Jenn's Food Journey. My confession - I am a bit freaky when it comes to my blog. I love that I get such great comments and wonderful feed back regarding my blog. BUT I am afraid that if I don't post every day ... at least every day during the week... that I will start to loose people's attention. People might stop visiting my website. I know, it might sound silly to you, but remember, this is my confession. This is a strange feeling for me because when I first started my blog I swore it was only going to be about sharing recipes.. who cares how many people followed me... who cares how many people commented... what matters is that at least 1 person is inspired to create something fantastic in their kitchen. And I do still feel that way, but for some reason, this other part of me... this strange please love me part of me... makes me get all crazy and I start to worry about silly little things like less comments! lol
Last weekend I told myself to stop putting so much pressure on myself!! I mean, you, my loyal readers, don't put any pressure on me, so why should I?? I decided to make a change. I'm no longer going to concern myself with the "what ifs". I mean you are either going to follow and enjoy my blog or you aren't. That's just how life goes :)
Why am I confessing all of this to you? Well, I have decided that instead of trying to either 1.) write two posts on the Friday's I host Fire Day Friday or 2.) have a guest blogger, who's post I have to tweak and sometimes even retype, I thought maybe I would try something new. Something that isn't going to take a lot of time to put together, yet something you can still enjoy. Something like a Friday photo day...or something along those lines.
So, starting two weeks from today, there will be a small change to Jenn's Food Journey - I'll still be leaving a link to a tasty recipe that I'll be showcasing on FDF, but you won't have to worry about reading some long rambling confessions :)
With that said.... Don't forget to check out today's Fire Day Friday post - here's a tease:
By the way.... I really wish I could give you all a great big hug!! I thank you so much for reading my blog and know that for my true fans, this is not going to be a disappointment at all.... so thank you. Thank you for all of your love and your support... you guys rock!!!
One Year Ago: Grilled Mac & Cheese with Sriracha Chicken
Last weekend I told myself to stop putting so much pressure on myself!! I mean, you, my loyal readers, don't put any pressure on me, so why should I?? I decided to make a change. I'm no longer going to concern myself with the "what ifs". I mean you are either going to follow and enjoy my blog or you aren't. That's just how life goes :)
Why am I confessing all of this to you? Well, I have decided that instead of trying to either 1.) write two posts on the Friday's I host Fire Day Friday or 2.) have a guest blogger, who's post I have to tweak and sometimes even retype, I thought maybe I would try something new. Something that isn't going to take a lot of time to put together, yet something you can still enjoy. Something like a Friday photo day...or something along those lines.
So, starting two weeks from today, there will be a small change to Jenn's Food Journey - I'll still be leaving a link to a tasty recipe that I'll be showcasing on FDF, but you won't have to worry about reading some long rambling confessions :)
With that said.... Don't forget to check out today's Fire Day Friday post - here's a tease:
By the way.... I really wish I could give you all a great big hug!! I thank you so much for reading my blog and know that for my true fans, this is not going to be a disappointment at all.... so thank you. Thank you for all of your love and your support... you guys rock!!!
One Year Ago: Grilled Mac & Cheese with Sriracha Chicken
Friday, July 1, 2011
July... Already?
I must apologize, I do not have a 4th of July holiday cookout post ready for you all. I wanted to compile recipes that would be good for your 4th of July weekend, but alas, my work load has once again taken over my life and I am finding less and less time to focus on my blog. Seriously, the only way you are getting daily posts throughout the week is because I spend the weekend writing them and then schedule them to post on a certain day. I'm not complaining (ok, maybe just a little) I just felt a little overwhelmed last night when I realized that I not only didn't have a post ready for today, but I also did not have a post ready for Fire Day Friday over at Our Krazy Kitchen!!
AAAAAAAAAAAAAAAAAAAAAA!!!! What's a girl to do?
Well, this girl freaked out for a moment and then realized... who's going to care, right? It's not like it's a life or death matter. Right? :)
So, no recipe today on my site...but if you are looking for a very tasty, very simple recipe for some good barbecue chicken - stop on by and see what I have showcased for Fire Day Friday....
You know you want to check it out... so go..... and have a fun and very safe holiday weekend!! I'll be back on Tuesday with a brand new recipe for you all to enjoy!
Happy 4th of July!!
Ciao!
Jenn
One Year Ago: Chipotle Grilled Chicken
AAAAAAAAAAAAAAAAAAAAAA!!!! What's a girl to do?
Well, this girl freaked out for a moment and then realized... who's going to care, right? It's not like it's a life or death matter. Right? :)
So, no recipe today on my site...but if you are looking for a very tasty, very simple recipe for some good barbecue chicken - stop on by and see what I have showcased for Fire Day Friday....
Here's a tease...
Sparkling Barbecue Chicken.....mmmmm Sparkling!!!
You know you want to check it out... so go..... and have a fun and very safe holiday weekend!! I'll be back on Tuesday with a brand new recipe for you all to enjoy!
Happy 4th of July!!
Ciao!
Jenn
Friday, June 17, 2011
Guest Blogger: Crabby Macaroni & Cheese
Please welcome today's guest blogger's - Ken and Patti of Date Night Doins BBQ for Two. I actually "met" Ken and Patti thanks to the Women of the Grill Contest. They have been very wonderful to me and I really wanted to showcase one of their recipes. This is a recipe that I have been wanting to try, but you know how it goes sometimes, so many recipes.. blah blah blah. Ken gave me permission to pull this from their site and I'm excited about sharing this recipe with you. Thank you Ken and Patti... hope you all enjoy!
Of, course, before you continue on, don't forget to stop by Our Krazy Kitchen and check out my Fire Day Friday post for Grilled Chicken with Oregano, Lemon, and Feta Cheese.
For our Valentine’s Day dinner this year we wanted to combine comfort food done a little fancy. Patti loves how versatile Mac & cheese can be and so easy to make homemade. When our daughter Katie visits she insists on Mac & cheese made with a jar of chunky hot salsa. Sometimes, we add a package of frozen spinach or broccoli, thawed. A great way to have kids eat veggies is to cover them with cheese. By kids I mean Ken, too. But, for this holiday recipe I added blue cheese, crab legs and shrimp. And a glass of Champagne, because as Patti’s grandmother would say:”It couldn’t hurt”.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients: Crabby Macaroni & Cheese
Al Malekovic makes some fine sauces. Patti uses them for seasoning all kinds of things, but I like them on burgers and steaks. “Country Bob’s All Purpose Sauce”
Check it out, for a free bottle go to his web site or email him. If you email him, tell him that you saw it here and we used it all up and to send us more...
One Year Ago: Grilled Garlic Pepper Chicken
Of, course, before you continue on, don't forget to stop by Our Krazy Kitchen and check out my Fire Day Friday post for Grilled Chicken with Oregano, Lemon, and Feta Cheese.
For our Valentine’s Day dinner this year we wanted to combine comfort food done a little fancy. Patti loves how versatile Mac & cheese can be and so easy to make homemade. When our daughter Katie visits she insists on Mac & cheese made with a jar of chunky hot salsa. Sometimes, we add a package of frozen spinach or broccoli, thawed. A great way to have kids eat veggies is to cover them with cheese. By kids I mean Ken, too. But, for this holiday recipe I added blue cheese, crab legs and shrimp. And a glass of Champagne, because as Patti’s grandmother would say:”It couldn’t hurt”.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients: Crabby Macaroni & Cheese
1lb. short cut pasta, we used rigatoni
½ lb. cooked medium shrimp, halved
¾ lb. snow crab leg meat or surimi
4 oz. blue cheese, crumbled
1 lb. Velveeta, cubed (we like cooking with it because it melts so nicely)
8 oz. carton onion dip
½ cup fresh garlic, minced
1 teaspoon Country Bob’s Seasoning Salt
1 flute Champagne, if it’s good enough to drink, it’s good enough to use in cooking
Directions: Crabby Macaroni & Cheese
½ lb. cooked medium shrimp, halved
¾ lb. snow crab leg meat or surimi
4 oz. blue cheese, crumbled
1 lb. Velveeta, cubed (we like cooking with it because it melts so nicely)
8 oz. carton onion dip
½ cup fresh garlic, minced
1 teaspoon Country Bob’s Seasoning Salt
1 flute Champagne, if it’s good enough to drink, it’s good enough to use in cooking
Directions: Crabby Macaroni & Cheese
Cook macaroni according to package directions, less two minutes. Drain macaroni; add dip, cheeses, garlic, CB’s Season salt and wine. Stir on medium heat until cheese is melted. Add seafood, stirring in gently. This can be served just like this when heated through or put aside if you’re waiting for a main dish to be done. Reheat in the oven on 350 for about twenty minutes.
Patti made this on the stove, I reheated it on the Royall 3000 Wood Pellet Grill so it could pick up the flavors of the smoke.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Live Your Passion,
Ken & Patti
http://datenightdoins.com
Patti made this on the stove, I reheated it on the Royall 3000 Wood Pellet Grill so it could pick up the flavors of the smoke.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Live Your Passion,
Ken & Patti
http://datenightdoins.com
Al Malekovic makes some fine sauces. Patti uses them for seasoning all kinds of things, but I like them on burgers and steaks. “Country Bob’s All Purpose Sauce”
Check it out, for a free bottle go to his web site or email him. If you email him, tell him that you saw it here and we used it all up and to send us more...
One Year Ago: Grilled Garlic Pepper Chicken
Friday, June 3, 2011
Fire Day Friday - It's all I got...
Another busy week finds me without a guest blogger to entertain you with. I actually have a guest blogger all lined up, but I did not get things ready in time. I actually remembered at the last minute that I didn't have the post ready to go...and well, I had already put in almost 12 hours at work, so, unfortunately, this is all you get today :)
It's Fire Day Friday and I'm enticing you all with a Spicy Peach-Molasses Grilled Chicken.
Oh, yes, it's very much like my Peach Glazed Chicken recipe, but different enough where it was worth posting on FDF. So, stop on by and say hello..... maybe in two weeks things will be calmed down enough and blogging will go back to normal..... maybe??
Enjoy your weekend everyone!
Ciao!
Jenn
One Year Ago: Banana Bread with Cinnamon Topping
It's Fire Day Friday and I'm enticing you all with a Spicy Peach-Molasses Grilled Chicken.
Oh, yes, it's very much like my Peach Glazed Chicken recipe, but different enough where it was worth posting on FDF. So, stop on by and say hello..... maybe in two weeks things will be calmed down enough and blogging will go back to normal..... maybe??
Enjoy your weekend everyone!
Ciao!
Jenn
One Year Ago: Banana Bread with Cinnamon Topping
Friday, May 20, 2011
Guest Blogger: Yikes!! I forgot to set one up!!!
Sorry folks, I have been so busy with work that I completely forgot to get a guest blogger set up for today. Guess all you get now is my Fire Day Friday post! This is definitely one you need to go check out - all I'm going to say is "Fight Night Ribs"!! Oh, yea, and I'm going to tempt your palate with this photo:
Now, wait, just because I don't have a guest blogger doesn't mean that I don't have important things to talk about!
First - Some of you might know that I work for a marketing/advertising agency here in Arizona, but what most of you probably don't know is that we also have a blog. Unfortunately, when certain people within my office found out I had a blog myself, they immediately thought of a way to incorporate what I do with what they do. Confused yet? :) In layman's terms: I had to write a post for our company blog and if you are interested, please check it out. It's all about how marketers can better reach out to bloggers. Here's the link: 5 Tips for Pitching to Bloggers
Second - Chris at Nibble Me This is hosting another great giveaway. Just in time for the grilling season too! If you are the winner of this great giveaway, you will receive a Bush's Baked Beans Grilling Kit. But hurry up, the giveaway closes May 28th. Don't forget to tell him Jenn sent you :) Click Here for all the details.
Third - last week (or maybe longer, geez, the days are all melding into one) I was awarded The Versitle Blogger award from Denise at The Bread Fairy. The best thing about winning this award is that I got to find a brand new blog to follow!! Of course, this comes with certain rules, but as always, I'm breaking the rules. I haven't had a lot of time this week, so I'm just going to thank Denise very much for the award... I'm honored that you would choose to give it to me and am flattered you enjoy my blog so much. Thank you, thank you, thank you!
And finally - if you are at all interested in doing a guest post here on Jenn's Food Journey, contact me through my email jennsfoodjourney@gmail.com and we can discuss up coming dates. No pressure, just thought I would put it out there if you are feeling "guesty" :)
Now....go check out my post for Fight Night Ribs.... you won't be sorry :) And don't forget to have a Foodie-tastic weekend! Ciao!
Now, wait, just because I don't have a guest blogger doesn't mean that I don't have important things to talk about!
First - Some of you might know that I work for a marketing/advertising agency here in Arizona, but what most of you probably don't know is that we also have a blog. Unfortunately, when certain people within my office found out I had a blog myself, they immediately thought of a way to incorporate what I do with what they do. Confused yet? :) In layman's terms: I had to write a post for our company blog and if you are interested, please check it out. It's all about how marketers can better reach out to bloggers. Here's the link: 5 Tips for Pitching to Bloggers
Second - Chris at Nibble Me This is hosting another great giveaway. Just in time for the grilling season too! If you are the winner of this great giveaway, you will receive a Bush's Baked Beans Grilling Kit. But hurry up, the giveaway closes May 28th. Don't forget to tell him Jenn sent you :) Click Here for all the details.
Third - last week (or maybe longer, geez, the days are all melding into one) I was awarded The Versitle Blogger award from Denise at The Bread Fairy. The best thing about winning this award is that I got to find a brand new blog to follow!! Of course, this comes with certain rules, but as always, I'm breaking the rules. I haven't had a lot of time this week, so I'm just going to thank Denise very much for the award... I'm honored that you would choose to give it to me and am flattered you enjoy my blog so much. Thank you, thank you, thank you!
And finally - if you are at all interested in doing a guest post here on Jenn's Food Journey, contact me through my email jennsfoodjourney@gmail.com and we can discuss up coming dates. No pressure, just thought I would put it out there if you are feeling "guesty" :)
Now....go check out my post for Fight Night Ribs.... you won't be sorry :) And don't forget to have a Foodie-tastic weekend! Ciao!
Friday, April 8, 2011
Guest Blogger: Filet Mignon with Creamy Mushroom Sauce
Happy Friday everyone!! Before I introduce today's guest blogger, I just want to remind you to stop by and check out my Fire Day Friday post over at Our Krazy Kitchen. Today's recipe: Grilled Pork Chops with Pineapple Cucumber Relish. You are not going to want to miss this one...I even tell a little story about Kamikazes!!
Today I'm really excited to introduce a Desi from SteakNPotatoesKindaGirl. I was taken in by Desi's blog instantly...her love for sauces was an immediate draw for me. I mean, to find someone that loves sauces (and bacon...mmmm bacon sauce!!) as much as myself is hard to find. Up until I ran across Desi's site, there was only one other blogger that I followed that pronounced her love for sauces as loudly as I did (Alisa...you know I'm talkin' about you girl!!). Wait a second..could it be? And now I know for sure, I just added one more girl to my wolf pack! (please tell me you've seen The Hangover because that line will be a hell of a lot funnier if you have) ANYWAY, I'm rambling and Desi has something amazing to talk about..... so Desi, it's all you:
Hey yall!!! I am super excited and honored that Jenn has asked me to be a guest blogger for the day! My name is Desiree, but you can call me Desi. I'm a steak n potatoes kinda girl, if you couldn't tell, but to be honest, I don't get to make a lot of steak recipes because I love my filet, and well...it's pricey!! But I do love steak (and potatoes, and bacon, but that's another story for another time) so I thought, why not share a recipe the reflects my name?
Anyone who follows my blog knows that I love me some mushrooms. I could probably eat them on ANYTHING! It's obvious that they go well with steak. And anyone who follows my blog also knows that, like Jenn, I am a sauce girl! Again, I could pour sauce on just about anything. That's why Jenn and I are foodie soul sistas!
So this one's for all the steak lovers, the mushroom huggers, the sauce addicts! Run to the store and buy your fave steaks NOW, cuz it's about to get delicious in here!
Filet Mignon with Creamy Mushroom Sauce
Adapted from Taste of Home
3/4 pound fresh mushrooms, sliced
5 Tablespoons butter, divided
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy whipping cream
1 Tablespoon minced fresh parsley
6 filet mignon steaks, about 4-6 oz each *we used only 2 steaks but still made all of the sauce
In a large skillet, saute mushrooms in 3 tablespoons of butter for 7 minutes or until tender. Stir in the flour, salt, and pepper until blended. Gradually add the cream, small amounts at a time, stirring between each addition. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Stir in parsley; set aside and keep warm.
Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 7 minutes on each side, or until the meat has reached desired temperature. Serve with the mushroom sauce.
Printable Recipe
*The recipe does make plenty of sauce, I just didn't want so much sauce on my steak this particular time because I was watching my weight, and well, this sauce is loaded with heavy whipping cream and butter. I know there isn't much sauce in the picture, I served myself mostly mushrooms with a bit of sauce. But believe me, the recipe makes plenty of sauce and you can slather your steak in this sauce if you really wanted to (like I used to). So don't let the picture fool ya. :)
Of course, I want to thank Jenn for the opportunity to share this recipe with all of her readers... YOU! I hope all all will stop by my blog and pay me a visit anytime! You're always welcome!
Peace, and bacon grease!
Today I'm really excited to introduce a Desi from SteakNPotatoesKindaGirl. I was taken in by Desi's blog instantly...her love for sauces was an immediate draw for me. I mean, to find someone that loves sauces (and bacon...mmmm bacon sauce!!) as much as myself is hard to find. Up until I ran across Desi's site, there was only one other blogger that I followed that pronounced her love for sauces as loudly as I did (Alisa...you know I'm talkin' about you girl!!). Wait a second..could it be? And now I know for sure, I just added one more girl to my wolf pack! (please tell me you've seen The Hangover because that line will be a hell of a lot funnier if you have) ANYWAY, I'm rambling and Desi has something amazing to talk about..... so Desi, it's all you:
Hey yall!!! I am super excited and honored that Jenn has asked me to be a guest blogger for the day! My name is Desiree, but you can call me Desi. I'm a steak n potatoes kinda girl, if you couldn't tell, but to be honest, I don't get to make a lot of steak recipes because I love my filet, and well...it's pricey!! But I do love steak (and potatoes, and bacon, but that's another story for another time) so I thought, why not share a recipe the reflects my name?
Anyone who follows my blog knows that I love me some mushrooms. I could probably eat them on ANYTHING! It's obvious that they go well with steak. And anyone who follows my blog also knows that, like Jenn, I am a sauce girl! Again, I could pour sauce on just about anything. That's why Jenn and I are foodie soul sistas!
So this one's for all the steak lovers, the mushroom huggers, the sauce addicts! Run to the store and buy your fave steaks NOW, cuz it's about to get delicious in here!
Filet Mignon with Creamy Mushroom Sauce
Adapted from Taste of Home
3/4 pound fresh mushrooms, sliced
5 Tablespoons butter, divided
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy whipping cream
1 Tablespoon minced fresh parsley
6 filet mignon steaks, about 4-6 oz each *we used only 2 steaks but still made all of the sauce
In a large skillet, saute mushrooms in 3 tablespoons of butter for 7 minutes or until tender. Stir in the flour, salt, and pepper until blended. Gradually add the cream, small amounts at a time, stirring between each addition. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Stir in parsley; set aside and keep warm.
Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 7 minutes on each side, or until the meat has reached desired temperature. Serve with the mushroom sauce.
Printable Recipe
*The recipe does make plenty of sauce, I just didn't want so much sauce on my steak this particular time because I was watching my weight, and well, this sauce is loaded with heavy whipping cream and butter. I know there isn't much sauce in the picture, I served myself mostly mushrooms with a bit of sauce. But believe me, the recipe makes plenty of sauce and you can slather your steak in this sauce if you really wanted to (like I used to). So don't let the picture fool ya. :)
Of course, I want to thank Jenn for the opportunity to share this recipe with all of her readers... YOU! I hope all all will stop by my blog and pay me a visit anytime! You're always welcome!
Peace, and bacon grease!
Saturday, March 26, 2011
Not much to do about food....
Today's post has nothing to do with this picture...but I love my kitties...and I thought this was such a cute picture... I just had to share!!
This post, unfortunately, is not going to focus a lot on food... I know, I'm sorry, but that's just how it goes sometimes. Don't get me wrong.. I have a bunch of stuff in the "works" - i.e. halffinished started posts, and I should really be posting one of those...but today I have other things to talk about, so you are just going to have to bear with me here :)
First, please make sure to stop by Nibble Me This before Thursday, March 31st. Why? Because, Chris is giving away a copy of "The Encyclopedia of Sandwiches" by Susan Russo, that's why. So go....well finish reading this post, then go. There are three ways you can enter to win....and good luck!!
Second, one of the girls I work with (Lauren) is getting married next February. She and her fiance (Marcos) are of course trying very hard to keep costs down for the wedding as they are also trying to buy a house. UGH... The cost of weddings is outrageous and I can't imagine what a dent this will put in their pocket. BUT, they are a smart couple and are doing whatever they can to try and cut expenses. They have also entered the Crate & Barrel "The Ultimate Wedding Contest". This is a chance for them to win $100,000 for their ultimate wedding! I was so excited for them that I couldn't help but ask you...my wonderful and loyal readers.. to please oh please oh please go vote for them. You don't have to sign up for anything, all you have to do is be a Facebook user....no other strings attached, I promise. And voting takes seconds. So please, if you have a moment stop here and place your votes. Lauren and Marcos will be forever grateful (and so will I)!
And, last but not least, don't forget to check out my Fire Day Friday post for Mediterranean Grilled Chicken. It's one you don't want to miss. And, since we finally are speaking about food, if you haven't seen yesterdays guest post from Michael of Me, My Food and I, make it a point to go there now (click here) - Michael made a fantastic orzo salad that you'll be thinking about all day....and night...trust me.
This post, unfortunately, is not going to focus a lot on food... I know, I'm sorry, but that's just how it goes sometimes. Don't get me wrong.. I have a bunch of stuff in the "works" - i.e. half
(Picture, respectfully stolen ...er...taken from Nibble Me This)
(Lauren and Marcos...aren't they cute???)
Second, one of the girls I work with (Lauren) is getting married next February. She and her fiance (Marcos) are of course trying very hard to keep costs down for the wedding as they are also trying to buy a house. UGH... The cost of weddings is outrageous and I can't imagine what a dent this will put in their pocket. BUT, they are a smart couple and are doing whatever they can to try and cut expenses. They have also entered the Crate & Barrel "The Ultimate Wedding Contest". This is a chance for them to win $100,000 for their ultimate wedding! I was so excited for them that I couldn't help but ask you...my wonderful and loyal readers.. to please oh please oh please go vote for them. You don't have to sign up for anything, all you have to do is be a Facebook user....no other strings attached, I promise. And voting takes seconds. So please, if you have a moment stop here and place your votes. Lauren and Marcos will be forever grateful (and so will I)!
And, last but not least, don't forget to check out my Fire Day Friday post for Mediterranean Grilled Chicken. It's one you don't want to miss. And, since we finally are speaking about food, if you haven't seen yesterdays guest post from Michael of Me, My Food and I, make it a point to go there now (click here) - Michael made a fantastic orzo salad that you'll be thinking about all day....and night...trust me.
Have a great weekend! Ciao!
Friday, March 25, 2011
Guest Blogger: Orzo Salad with Prawns, Petit Pois and Arugula Pesto
I am extremely excited to introduce this weeks guest blogger - Michael of Me, My Food and I! I found Michael, thanks to Chef Dennis of More Than A Mount Full, where he was a guest on Chef's Guest Post Friday. I was instantly drawn to Michael's site. What kept me coming back to Me, My Food and I, was not only Michael's great writing skills, but his love for food and for Nigella Lawson and the luscious simplicities of her recipes. Michael loves to cook for his friends and is not afraid to indulge every now and then (you gotta love that!). Although Michael lives 5090 miles away from me...I would be happy to share my kitchen with him any day! So, stop by Me, My Food and I and say hi to Michael. While you are there, browse around...I bet you'll find a TON of new delicious recipes!
Oh...and don't forget to check out my Fire Day Friday post over at Our Krazy Kitchen. Today's recipe: Mediterranean Grilled Chicken. So I'll stop typing now and let Michael take it away...
Hello readers of Jenn's Food Journey! I hope you are all doing well. My name is Michael Toa, I am 23 years old and I live in Sunderland, U.K. I love Italian food and for me nothing says Italian food like pasta. Unlike other infamous Italian food like pizza and tomato sauce, which have a fairly recent history, pasta may indeed have a much older pedigree, going back hundreds, if not thousands of years.
I was once told that the Venetian merchant, Marco Polo, brought back pasta from his journey to China in 1295. So, I did a little research and found out there are evidences of Italian recipe books from earlier years containing references to pasta dishes. Since China is an ancient civilization, with a complex culture dating back thousands of years, it's likely that pasta existed in China very early. Right, so we now know pasta did not arrive in Italy courtesy of Marco Polo; and let's just stop here because I am not a food historian and I could go on and on talking about pasta, but let me get to the point and share with you this delicious recipe for orzo salad with prawns, petit pois and arugula pesto. Arugula, or 'rocket' as we call it in the UK, is one of my favorite salad leaves. I was introduced by an Italian friend to this arugula pesto and I am a complete convert. I still often us the traditional sweet basil for pesto sauce, bit I just adore the peppery taste of arugula.
Orzo or sometimes called risoni are rice-shaped pasta. Mind-boggling, isn't it? I am so easily amused. They take minutes to cook and are perfect for salad dishes. I love the balance of flavors in this hearty salad. Balance is not something I can do in real-life, but nonetheless more manageable in my food. I love the mixture of peppery, garlicky taste from the pesto, together with natural sweetness from the prawns and petit pois, saltiness from the parmesan and freshness from lemon. In one short word: yum.
Regardless of it's history, I think pasta is here to stay. Don't you think? :)
Orzo Salad with Prawns, Petit Pois, and Arugula Pesto
Recipe from the kitchen of Michael Toa - Me, My Food, and I
- Serves 4-6 -
Printable Recipe
500 gr orzo pasta
250 gr cooked king prawns, anyway you like. Grilled with a little olive oil, lemon zest and oregano...just a thought.
200 gr frozen petit pois
3 tablespoon extra virgin olive oil
zest and juice of 1 lemon
sea salt and black pepper, to taste
For the pesto:
100 gr arugula
50 gr pine nuts
1 clove of garlic, peeled
100 gr freshly grated parmesan cheese
Extra virgin olive oil
In a big pot of salted boiling water, cook the orzo according to the instructions at the back of the packet. Two minutes before the end of the specified cooking time, add the petit pois to the pot. Once cooked, drain and rinse with cold water to stop the cooking. Transfer to a large bowl and add 3 tablespoons of olive oil and stir to prevent the pasta from sticking.
To make the pesto sauce, in a food processor, add all the ingredients except the olive oil. Blitz to mix for a few seconds and with the machine running, gradually add the olive oil to the desired consistency. Season pest to taste with salt and pepper.
Toss the orzo and little peas with the prawns, lemon zest, juice, and the arugula pesto until everything is well-coated. Taste the salad and check if you need more lemon juice, more grating of parmesan or salt and pepper.
Best serve at room temperature with a handful of more arugula and just a little drizzle of extra virgin olive oil on each plate. Enjoy.
One Year Ago: Hamburger & Macaroni (aka: Chris' Goulash)
Oh...and don't forget to check out my Fire Day Friday post over at Our Krazy Kitchen. Today's recipe: Mediterranean Grilled Chicken. So I'll stop typing now and let Michael take it away...
Hello readers of Jenn's Food Journey! I hope you are all doing well. My name is Michael Toa, I am 23 years old and I live in Sunderland, U.K. I love Italian food and for me nothing says Italian food like pasta. Unlike other infamous Italian food like pizza and tomato sauce, which have a fairly recent history, pasta may indeed have a much older pedigree, going back hundreds, if not thousands of years.
I was once told that the Venetian merchant, Marco Polo, brought back pasta from his journey to China in 1295. So, I did a little research and found out there are evidences of Italian recipe books from earlier years containing references to pasta dishes. Since China is an ancient civilization, with a complex culture dating back thousands of years, it's likely that pasta existed in China very early. Right, so we now know pasta did not arrive in Italy courtesy of Marco Polo; and let's just stop here because I am not a food historian and I could go on and on talking about pasta, but let me get to the point and share with you this delicious recipe for orzo salad with prawns, petit pois and arugula pesto. Arugula, or 'rocket' as we call it in the UK, is one of my favorite salad leaves. I was introduced by an Italian friend to this arugula pesto and I am a complete convert. I still often us the traditional sweet basil for pesto sauce, bit I just adore the peppery taste of arugula.
Orzo or sometimes called risoni are rice-shaped pasta. Mind-boggling, isn't it? I am so easily amused. They take minutes to cook and are perfect for salad dishes. I love the balance of flavors in this hearty salad. Balance is not something I can do in real-life, but nonetheless more manageable in my food. I love the mixture of peppery, garlicky taste from the pesto, together with natural sweetness from the prawns and petit pois, saltiness from the parmesan and freshness from lemon. In one short word: yum.
Regardless of it's history, I think pasta is here to stay. Don't you think? :)
Orzo Salad with Prawns, Petit Pois, and Arugula Pesto
Recipe from the kitchen of Michael Toa - Me, My Food, and I
- Serves 4-6 -
Printable Recipe
500 gr orzo pasta
250 gr cooked king prawns, anyway you like. Grilled with a little olive oil, lemon zest and oregano...just a thought.
200 gr frozen petit pois
3 tablespoon extra virgin olive oil
zest and juice of 1 lemon
sea salt and black pepper, to taste
For the pesto:
100 gr arugula
50 gr pine nuts
1 clove of garlic, peeled
100 gr freshly grated parmesan cheese
Extra virgin olive oil
In a big pot of salted boiling water, cook the orzo according to the instructions at the back of the packet. Two minutes before the end of the specified cooking time, add the petit pois to the pot. Once cooked, drain and rinse with cold water to stop the cooking. Transfer to a large bowl and add 3 tablespoons of olive oil and stir to prevent the pasta from sticking.
To make the pesto sauce, in a food processor, add all the ingredients except the olive oil. Blitz to mix for a few seconds and with the machine running, gradually add the olive oil to the desired consistency. Season pest to taste with salt and pepper.
Toss the orzo and little peas with the prawns, lemon zest, juice, and the arugula pesto until everything is well-coated. Taste the salad and check if you need more lemon juice, more grating of parmesan or salt and pepper.
Best serve at room temperature with a handful of more arugula and just a little drizzle of extra virgin olive oil on each plate. Enjoy.
One Year Ago: Hamburger & Macaroni (aka: Chris' Goulash)
Friday, March 11, 2011
Guest Blogger: Creamy Avocado Pasta
Yesterday I told you that I was going to start showcasing some guest bloggers on the Friday's I am over at Our Krazy Kitchen....and I did not lie!! But first... don't forget to swing by Fire Day Friday and see what I've got cooking up over there. All I'm gonna tell you is it involves beef and mustard.....yea, I know, you are curious now, aren't you???
Today I would like to introduce you to Katie, The College Culinarian. I love Katie's site because I was once a college student myself. And let me tell you, I was never this creative in the kitchen when I was a college student! I love that she gets creative with minimal ingredients and on a very tight budget. If you have not had a chance to see Katie's site, please, make it a point to go there today. Katie shows you how to make gourmet type meals on a college students budget. Not only is she handy in the kitchen, but she recently just announced that she would actually becoming the PhD Culinarian!! (Big congratulations to you, Katie!!) Now, FINALLY, without further ado...here's Katie:
College food is rife with bottled pasta sauces. It's a quick meal after slaving for hours on term papers, chemistry labs, and um, more term papers. Just boil some pasta and toss in the sauce---and presto! (or, perhaps more appropriately, Prego!) you've got dinner.
Yet, at least in my experience, the red sauce route often gets spurned by fatigued tastebuds. Nothing against the Italians - I loves me some marinara - but Holy Cannoli, a creamy pasta sauce made out of avocados? Yes, please. I topped it with sprouts because you might as well go WH--Whole Hippie--when you're dealing with the superbly healthy avocado.
Oh, and in case you feel like pulling an early April Fool's joke, this sauce totally looks like pesto. Use at will.
Creamy Avocado Pasta
Recipe from the kitchen of The College Culinarian
- Serves 1 -
Printable Recipe
Ingredients:
1/2 avocado
1/2 lemon, juice and zest
1/2 garlic clove, minced
Handful of chopped fresh parsley
1 t. extra virgin olive oil
Salt and Pepper
Fettuccine or Spaghetti
Sprouts (optional)
Directions:
Cook pasta in boiling, salted water until al dente.
Meanwhile, scoop out the avocado meat and roughly chop. Add the avocado, garlic, parsley, olive oil, lemon juice, and some zest to a food processor. Pulse until creamy. Season with a dash or salt and pepper. Toss with hot pasta and top with sprouts.
One Year Ago: Bacon and Tomato Pasta (OMG This is the BOMB!!!)
Today I would like to introduce you to Katie, The College Culinarian. I love Katie's site because I was once a college student myself. And let me tell you, I was never this creative in the kitchen when I was a college student! I love that she gets creative with minimal ingredients and on a very tight budget. If you have not had a chance to see Katie's site, please, make it a point to go there today. Katie shows you how to make gourmet type meals on a college students budget. Not only is she handy in the kitchen, but she recently just announced that she would actually becoming the PhD Culinarian!! (Big congratulations to you, Katie!!) Now, FINALLY, without further ado...here's Katie:
College food is rife with bottled pasta sauces. It's a quick meal after slaving for hours on term papers, chemistry labs, and um, more term papers. Just boil some pasta and toss in the sauce---and presto! (or, perhaps more appropriately, Prego!) you've got dinner.
Yet, at least in my experience, the red sauce route often gets spurned by fatigued tastebuds. Nothing against the Italians - I loves me some marinara - but Holy Cannoli, a creamy pasta sauce made out of avocados? Yes, please. I topped it with sprouts because you might as well go WH--Whole Hippie--when you're dealing with the superbly healthy avocado.
Oh, and in case you feel like pulling an early April Fool's joke, this sauce totally looks like pesto. Use at will.
Creamy Avocado Pasta
Recipe from the kitchen of The College Culinarian
- Serves 1 -
Printable Recipe
Ingredients:
1/2 avocado
1/2 lemon, juice and zest
1/2 garlic clove, minced
Handful of chopped fresh parsley
1 t. extra virgin olive oil
Salt and Pepper
Fettuccine or Spaghetti
Sprouts (optional)
Directions:
Cook pasta in boiling, salted water until al dente.
Meanwhile, scoop out the avocado meat and roughly chop. Add the avocado, garlic, parsley, olive oil, lemon juice, and some zest to a food processor. Pulse until creamy. Season with a dash or salt and pepper. Toss with hot pasta and top with sprouts.
One Year Ago: Bacon and Tomato Pasta (OMG This is the BOMB!!!)
Friday, February 25, 2011
Friday Stuff!
YAY!!! It's FRIDAY!!!... and you know where to find me right?
Stop by and say hi!!
But wait!! Stick around for my other news first!!! If you want...no pressure :)
The other week I told you that I was contacted by the Wholly Guacamole company and they asked if I would look at their website and give them some feed back. I did so and then they graciously offered to send me some product for review. I was excited, yet a little nervous. What if I got their product and I hated it and then I would have to tell them that... AAAAAAAAA!!!
Anyway... I received their samples... check it out:
Yea, that's what I said.... there is a lot of stuff.... and it all looked good!! Where to start, where to start???
Opinion: I have to say...I'm not one to really like manufactured, store bought products like this. When it comes to guacamole, I definitely prefer the homemade kind. I have tried other store bought products and, well, I have not been impressed. This... this made me stop and go... hhhmmmmmmmm... this is actually pretty good! I will admit that I was pleasantly surprised. Even Chris, who really is picky about his guacamole, devoured it. I would buy this. I would serve this. It's gluten free, it's kosher, it's preservative free, it was fantastic! Ok, I wouldn't choose it over homemade, but in a pinch or in a state of laziness, hell yea, I would purchase it!
Opinion: YUM! It was really good... like homemade queso. I was, once again, a bit shocked at how good it was. What was really cool about this queso... It didn't get hard when it started to cool down. Ok, it got a bit thicker, but it never got hard, like Velveeta does after it's been cooled down. So that was a nice little bonus. A blogging friend of mine said she has tried this queso and thought it was way salty, so beware. I didn't find that at all, but I think I have a higher tolerance for salty food.
Opinion: Salsa perfection. Seriously, I'm not one for really chunky salsas...this salsa had the perfect chunky factor. The flavors were wonderful too.
Opinion: Like the spicy guac, it was a pleasant surprise at how good it was. Chris and I both agreed....best store bought product we've tried in a long time.
So all in all... the products that the Wholly Guacamole company sent me were really good. Now, I'm one that would rather make it or have a homemade version of these products, but hey, sometimes you just can't always have it that way...and when you can't, these are great substitutes!
Check back next week when I put some of the products to use in a few fantastic recipes!
***Please note: The opinions stated here are just that, MY opinion. I was not reimbursed in anyway for my product review.***
One Year Ago: Yogurt Marinated Chicken
Yep... Fire Day Friday!
Come check it out or you'll be missing this:
Stop by and say hi!!
But wait!! Stick around for my other news first!!! If you want...no pressure :)
The other week I told you that I was contacted by the Wholly Guacamole company and they asked if I would look at their website and give them some feed back. I did so and then they graciously offered to send me some product for review. I was excited, yet a little nervous. What if I got their product and I hated it and then I would have to tell them that... AAAAAAAAA!!!
Anyway... I received their samples... check it out:
Yea, that's what I said.... there is a lot of stuff.... and it all looked good!! Where to start, where to start???
100 calorie pack - Spicy Guacamole:
Opinion: I have to say...I'm not one to really like manufactured, store bought products like this. When it comes to guacamole, I definitely prefer the homemade kind. I have tried other store bought products and, well, I have not been impressed. This... this made me stop and go... hhhmmmmmmmm... this is actually pretty good! I will admit that I was pleasantly surprised. Even Chris, who really is picky about his guacamole, devoured it. I would buy this. I would serve this. It's gluten free, it's kosher, it's preservative free, it was fantastic! Ok, I wouldn't choose it over homemade, but in a pinch or in a state of laziness, hell yea, I would purchase it!
Second on the list - Classic Queso Dip:
Opinion: YUM! It was really good... like homemade queso. I was, once again, a bit shocked at how good it was. What was really cool about this queso... It didn't get hard when it started to cool down. Ok, it got a bit thicker, but it never got hard, like Velveeta does after it's been cooled down. So that was a nice little bonus. A blogging friend of mine said she has tried this queso and thought it was way salty, so beware. I didn't find that at all, but I think I have a higher tolerance for salty food.
Next up - Salsa:
Opinion: Salsa perfection. Seriously, I'm not one for really chunky salsas...this salsa had the perfect chunky factor. The flavors were wonderful too.
100 calorie pack - Classic Guacamole:
Opinion: Like the spicy guac, it was a pleasant surprise at how good it was. Chris and I both agreed....best store bought product we've tried in a long time.
So all in all... the products that the Wholly Guacamole company sent me were really good. Now, I'm one that would rather make it or have a homemade version of these products, but hey, sometimes you just can't always have it that way...and when you can't, these are great substitutes!
Check back next week when I put some of the products to use in a few fantastic recipes!
***Please note: The opinions stated here are just that, MY opinion. I was not reimbursed in anyway for my product review.***
One Year Ago: Yogurt Marinated Chicken
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