During Choctoberfest, I was sent a pretty sweet package of goodies from Just Hemp Foods, including Hemp Protein Powder (which I used in these muffins), Hemp Seeds, and Hemp Oil.
This weekend, I finally cracked into the Hemp Seed Oil. I had a bunch of basil that I knew I couldn’t use up before it wilted, so I made pesto, or more specifically, Hemp Seed Basil Pesto!
Hemp Seed Oil delivers a subtle nutty taste, so it’s perfect in a pesto. The oil contains the ideal 3:1 omega-6 to omega-3 ratio which supports heart health. Hemp Seed Oil degrades with light and heat, so it’s best to refrigerate it and use it cold. The oil has a green color to it, so it really makes the basil pop!
I had a sad surprise this weekend. I opened my freezer to grab a quart of tomato sauce only to find I was all out!
Time to make another batch of sauce, so I decided to make Homemade Marinara Sauce!
This time around, I have a nifty new tool to help make my marinara sauce: OXO’s new Illuminating Digital Immersion Blender.
The immersion blender has six digital controls so you can pick the perfect speed for whatever it is you need blended. Just turn the dial at the top of the immersion blender to adjust the speed; a backlit LED indicator clearly shows your speed selection.
To start blending, you just press down on the wide, soft-touch power button located on the top half of the blender. The handle is nonslip, even when hands are wet.
source: oxo.com
The head is made of nylon, which won’t scratch your bowls or cookware while it blends.
source: oxo.com
A really nifty spec is the soft-glow LED headlight that illuminates the pot while you blend, which is super helpful when making a large batch of soup or sauce in a tall pot. A softer version of the light remains on the entire time the blender is plugged in for safety.
The immersion blender comes with a measuring beaker with a silicone lid that holds up to 3 cups. You can blend right in the beaker, then top with the lid to store whatever you don’t use immediately.
When finished using the blender, the cord wraps securely around the blender body for tidy, compact storage, great for my small kitchen!
source: oxo.com
The blender is a super helpful tool when making soups, dips, smoothies, and sauces. I used it to make a smooth marinara sauce made with canned whole plum tomatoes and sauteed carrots, celery and onions.
Note: I was sent a Rubbermaid’s Easy Find Lids 20-Piece Storage Set to review. All opinions are mine alone.
We have had a pretty moderate fall so far, but the cold weather isn’t too far off. This time of year, I like to fill my freezer with different meals so I always have comfort food on hand for busy weeknights. One of my favorites, of course, is chili.
Rubbermaid Easy Find Lids are a life saver – I typically just keep the containers from take out and they are all just shoved into a cabinet net to my stove, with no organization to them whatsoever. So i spend a good 10 minutes finding the right top to go with whatever container I’ve chosen. Rubbermaid’s storage set takes the annoyance out of trying to find the right top — the Lids snap on to the bottom of their respective containers so you can find them in no time! The containers also nest inside each other so you can have a small stack of all of your containers and lids in one spot.
The 20-piece set comes with 3 (0.5 Cup), 3 (1.25 Cup), 1 (2 Cup), 2 (3 Cup), 1 (5 Cup), and 10 respective Easy Find Lids. The plastic is dishwasher, freezer, and microwave safe and is also BPA-free.
On to the recipe! This time around, I went for a classic – ground beef and beans with some bratwurst meat for additional flavor (I used beef bratwurst, but you can use any type you’d like).
Ingredients:
1 tablespoon unsalted butter (omit for dairy free)
1 tablespoon olive oil
2 pounds ground beef
1 pound bratwurst, removed from its casing
5 garlic cloves, minced
1 onion, chopped
1 chipotle from can of chipotles in adobo sauce, finely chopped (seeds removed if preferred)
1 tablespoon adobo sauce from can of chipotles in adobo
2 red bell peppers, chopped (or whatever color you prefer)
2 (15.5 oz) cans red kidney beans, drained
1 (15.5 oz) can black beans, drained
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon ground chili powder
1 teaspoon cumin powder
1/2 tablespoon dried parsley
1/2 tablespoon dried basil
1/2 teaspoon cayenne
1 cup beef stock
1 tablespoon espresso grounds
For garnish: 1 tablespoon fresh cilantro, chopped; 4 oz sour cream; 4 oz cheddar or pepper Jack cheese, shredded
This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table
These Zucchini Boats were my favorite part of my Farm-to-Table Meal last weekend. Stuffed with mushrooms and mozzarella cheese, the boats were nice and hearty and had great flavor!
Most Sunday nights in my house are Pasta Night. Typically, we just thaw a batch of homemade tomato sauce from the freezer to mix in with the pasta, but I am all out of my tomato sauce at the moment! Cooking Light to the rescue!
This recipe from Cooking Light is really quick and easy — it takes about 30 minutes to make. I adapted the recipe a bit, but the general concept remained the same. For the original recipe, visit myrecipes.com.
Ingredients:
8 ounces uncooked mini bow tie pasta (or ziti, rigatoni, etc.)
I have been having a crazy couple of weeks, so despite cooking a bunch of weeknight-friendly meals, I haven’t had much of a chance to write any posts to share those recipes! This one is too tasty to not share right away though.
This Thai Basil Chicken Stir Fry from Cooking Light’s latest issue is super simple and really flavorful. I served it with Cashew and Green Onion Rice (because I didn’t have any bulgar on hand) and it was an awesome complement!
The whole recipe took about 20 minutes to make (including the rice) so it’s a nice option for busy weeknights. I made a couple of substitutes to the original recipe, so be sure to check out the original to see if it’s more your style.
Ingredients:
1/4 cup hoisin sauce
2 tablespoons sugar
2 tablespoons water
2 tablespoons fish sauce
2 tablespoons canola oil
3 garlic cloves, minced
1 poblano chile, thinly sliced
1 lb skinless, boneless chicken breast halves, cut into bite sized pieces
Whew. I am having a crazy busy month, so unfortunately my cooking is suffering. I can never have too many weeknight meal options (ie. meals that can be on the table in 30 minutes or less) at my disposal, so here’s another quick and easy dinner that comes together quickly- Smoked Sausage with Rigatoni! I tend to usually make chicken or seafood recipes, so I am finally doing a quick beef recipe!
This recipe for Smoked Sausage with Rigatoni uses Hillshire Farm’s Beef Smoked Sausage to add some yummy flavor to a quick fire roasted chunky tomato sauce. It’s a great alternative to chicken to snazz up a midweek meal.
The beef sausage cooks up in no time. Using the same pan to cook the sausage and to make the sauce gives the sauce a subtle smoky flavor that’s so tasty!
Ingredients:
1 (16 oz) box rigatoni, cooked according to package directions
1 package Hillshire Farms Beef Smoked Sausage, cut into slices
1 tablespoon olive oil
1 small onion, chopped (~1 cup)
2 garlic cloves, minced
1 tablespoon finely chopped fresh basil leaves
2 (14.5 oz) cans Fire Roasted Diced Tomatoes
salt and pepper, to taste
grated Parmesan cheese, optional
#spon: I’m required to disclose a relationship between our site and Hillshire. This could include Hillshire providing us w/content, product, access or other forms of payment.Continue reading Smoked Sausage with Rigatoni
Happy Carnevale! Carnevale is celebrated in Italy 40 days before Easter. It is the last hurrah before Lent begins. (It’s similar to Mardi Gras). The word “carnevale” actually means “no meat” in Latin, so the best way to celebrate this holiday is with some protein before fasting begins for Lent.
Redpack Tomatoes sent me a package of assorted canned tomatoes to get me in the spirit of Carnevale, and included some tasty recipes to go along with it. I decided to make Chicken Parmesan, one of my favorite comfort foods. I adapted the recipe from Redpack, but decided to bake the chicken rather than pan fry it, so here is my recipe for Baked Chicken Parmesan.
Redpack is also offering one reader the chance to win the same kit I was sent! It includes:
1 20-oz can of Redpack crushed tomatoes
1 28-oz can of Redpack whole peeled tomatoes
1 28-oz can of Redpack diced tomatoes
1 6-oz can of Redpack tomato paste
Details on how to enter after the recipe below.
Redpack is also hosting a Facebook promotion running until March 4 where 1,000 Redpack followers will win a Redpack branded apron each week. One grand prize winner will receive a pasta stock pot, pasta-related serveware, and a selection of Redpack products.
Ingredients:
3/4 cup Italian breadcrumbs
3/4 cup grated Parmesan cheese
1 cup flour
2 eggs, lightly beaten
4 boneless skinless chicken breasts
cooking spray
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
3 shallots, peeled and chopped
1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
We are in that weird beginning-of-fall/end-of-summer phase right now, where the weather can be anywhere from 50-80 degrees. So my weeknight dinners are just as random. I keep going in between comfort food choices like Mushroom and Sausage Ragu over Polenta to lighter meals like Autumn Apple Salad with Cinnamon Honey Dijon Dressing. So sticking with tradition and flip flopping again, after posting a recipe for Pumpkin Cake Bites earlier this week, I bring you a seafood pasta recipe with pesto!
This recipe uses arugula as the primary ingredient in the pesto, so it’s really perfect for this time of year. It also comes together in no time (which is why I love meals that use pesto) while adding such freshness to a recipe.
I have another busy week this week so I needed some easy meals that can be prepared quickly. Pasta is usually a great option and this recipe for Cheese Ravioli with Pesto is no exception. It comes together in about 15 minutes!
I found this recipe on Cooking Light. The pesto is more of a “pesto” and stays pretty chunky. But don’t be fooled, those little flecks of green are packed with flavor!
The September Issue of Cooking Light has a super yummy looking pizza on the front. The pizza shown was a Deep Dish Mushroom and Onion Pizza but the photo made me think of pan pizzas I used to love as a kid.
So I decided to try to make my own in my cast iron pan (paid link) but give it a more “grown up” twist by making a Margherita Pan Pizza.
The result was a nice thick and chewy crust with the perfect amount of tangy tomato sauce, creamy melted mozzarella, and fresh basil!
Grilled corn is one of my absolute favorite foods of summer. There is just nothing like a cob of sweet corn charred over a grill. Mmm. But as much as I love a simple corn on the cob, sometimes I need a little variety. This recipe from Bon Appetit gives me my beloved grilled corn, plus fresh herbs and tomatoes. What’s not to love?
This recipe also allows me to show off some of my favorite grilling tools, courtesy of OXO. I was sent some grilling essentials as a participant in OXO’s #WhatAGrillWants campaign, including a Corn Stripper, Silicone Basting Brush, and 16″ tongs. I was also sent a Bladed Meat Tenderizer (which I plan on using for steak in an upcoming recipe… stay tuned) and a Little Salad Dressing Shaker that is the perfect size for 2 servings; I will have a post including that little guy soon too!
source: oxo.com
The Silicone Basting Brush is perfect for grilling because it is head resistant, odor resistant, and easy to clean. I used it this time around to rub the corn with olive oil before grilling. The center bristles have circular gaps that hold on to the liquid as you transfer the sauce from the bowl to the food and the tapered outer bristles let you baste easily. Because the bristles are heat resistant to 600 degrees F, it’s a great tool to add an extra layer of barbecue sauce to a protein while grilling! The basting brush is also dishwasher safe.
My boyfriend was most excited about the 16″ tongs. They are stainless steel but have non-slip handles that make them safe for barbecuing. The long length is very much appreciated when working over a hot grill! The tongs also lock closed with a large pull tab that also doubles as a hole for hanging, great for my peg board! (You can also get the tongs in 9-inch and 12-inch sizes).
The corn stripper is the perfect tool for this recipe. I’ve mentioned on here before that I have a (ridiculous) fear of knives. So when trying to strip corn off a cob, I get a bit anxious. This tool makes it SO much easier without the risk! The corn stripper has a container that actually stores the kernels as you strip them from the cob; it holds up to 1/2 cup. You can then just pour the kernels out of the top of the container and you’re good to go!
Now that I’ve gone through all of my nifty tools that made this recipe a breeze, maybe it would be a good idea to actually share the recipe, no? 🙂
Ingredients:
6 ears of corn, husked
3 tablespoons olive oil, divided
1/2 cup thinly sliced red onion
1/2 cup cherry tomatoes, halved
1/2 cup (loosely packed) fresh basil leaves, large leaves torn
One of the first products I noticed in the basket was Smoked Mozzarella. I’ve had smoked mozzarella in the past and found the flavor to be a bit… overwhelming… so I was interested to see if I could get it to work well in a recipe instead of becoming the only flavor you can taste. But Formaggio’s smoked mozzarella was a pleasant surprise! The smoky flavor is present without being overpowering and works to enhance other flavors instead of covering them up.
One of the best parts of Steak is how simple it is to prepare. You really don’t have to do much to a steak to make a delicious meal. But sometimes you want something a little different. This recipe for Flank Steak with Tomato Bruschetta is still super simple but ups the flavor of the steak with smoked paprika and a creole seasoning. The original recipe uses a pre-made creole seasoning, but I just substituted in some spices I had on hand to make my own version.
This quick Bruschetta is really tasty on bread, but be sure to use any leftover to put on top of the steak as well!
Ingredients:
2 teaspoons canola oil
1/2 teaspoon smoked paprika
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
a pinch of salt and pepper
1 (1-pound) flank steak, trimmed
Cooking spray
2 cups cherry tomatoes
4 teaspoons olive oil, divided
2 tablespoons chopped fresh basil
1 small shallot, chopped
8 (1-ounce) slices whole-wheat French bread baguette
Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Fish with Pineapple Salsa and Tomato Avocado Salad that sounded like the perfect warm-weather dinner.
I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.
