Before we get to this recipe today, I have some exciting news! I have a YouTube Channel!!! and some videos that we’ve been working on fast and furiously are UP! so, please take a look and subscribe to my YT channel! Thank you so much!!!
Up until recently, I didn’t know how to properly cook a prime rib roast. And with the holidays coming up, I figured I needed to get this recipe down and under my belt. My family and I are big meat lovers and, this year, we’re changing it up and will be serving this, along with the turkey, for Thanksgiving.
Heck, this prime rib roast may make another appearance at Christmas time too! Just look at this beauty.
The important part of the preparation is actually what you do before the roast even goes into the oven. Did you know it’s important to let your meat come to room temperature before cooking it? This is a really important step because it helps to relax the meat fibers, which will make for a more tender juicy roast. Try this the next time you make a roast!
Omaha Steaks has both a boneless Heart of Prime Rib Roast and a Bone-In Prime Rib Roast. In my opinion, you can’t go wrong with either one. Both are superior quality beef. Omaha Steaks’ Boneless Prime Rib Roast is tender, juicy and incredibly easy to prepare. We were blown away by the tenderness and taste. And because we are a family of four, we had some leftovers to re-heat and the prime rib roast tasted just as delicious a few days later.
So, think about this Prime Rib Roast for the holidays or even for an upcoming family gathering or special dinner. You, your family and your guests won’t be disappointed! This roast is unforgettable.
As a kid, I loved watching my mom in the kitchen cooking. Throwing a little salt in, stirring and throwing in more stuff and mixing again. She never used measuring spoons or cups. She just knew. My mother worked full-time and ran a business of her own, but always found the time to cook for us. In the fall and winter, I especially enjoyed the Korean soups my mom would make for us. Nothing says comfort to me more than soup.
And now, with kids of my own, it’s no surprise to me that soup is my oldest daughter’s favorite! Leek and potato soup and any soup with pasta and beans. She loves pasta e fagioli.
Warm, comforting and hearty pasta e fagioli, I can’t think of a better way to warm our tummies and enjoy a healthy meal. This soup is packed with some of my favorite seasonal fall produce: butternut squash and swiss chard. I love these together.
I made this vegetarian pasta e fagioli in my KitchenAid® 6.0Qt Cast Iron Cookware. This cast iron cookware allows for high-temperature cooking and is ideal for slow-cooking stews, soups and braised dishes on any cooktop stove, as well as roasts and baking in the oven. You can also use this for cobblers and cornbread! Bonus: The lid also doubles as a grill pan and can be used for grilling steaks, burgers, chicken, or vegetables. Isn’t that amazing?! This is the most versatile cast iron cookware ever!
The first official day of autumn is right around the corner so grab this cast iron cookware from KitchenAid and get some pasta e fagioli going!
It’s September you guys! One of my favorite months! The weather is starting to cool off, I’m slowly transitioning out of my summer clothes and getting my sweaters ready!
And, it’s football season!
We’re in Wisconsin and people here are serious about football. Like, serious. and maybe even more serious about college football. Anyway, we’re getting ready y’all.
With football season and the first official day of fall right around the corner, I feel like I received this fabulous cookbook from America’s Test Kitchen at just the right time.
Fall. Sweaters. Cooler weather. Comfort food. My favorite kind of food!
Oven-Barbecued Beef Brisket, page 251, Mulligan Stew, page 257, Hollywood Chili, page 263, Pimento Cheeseburgers, pages 78- 79 (featured above), oh yes, these will most definitely be happening in my kitchen soon, and Peanut Butter Pie, page 161.
I am in cookbook heaven.
“The editors of Cook’s Country magazine spent a good part of the last decade crisscrossing the country looking for local gems in restaurants, BBQ joints, diners, seafood shacks, food festivals and with home cooks; along the way they became acquainted with the places and people as well as the food. The result of all of those miles spent on the road is this book, Cook’s Country Eats Local, a collection of 150 foolproof recipes that have flown under the national radar for far too long.”
How many local joints do you know of that have fabulous recipes that only the locals know about?Well, this cookbook helps to uncover some of the best of them!
The test kitchen has taken the guesswork out of recreating these restaurant favorites and regional specialties, “reviving and streamlining these unsung classics for the modern home kitchen and coming up with clever substitutions when regional ingredients are called for.”
The recipes are divided into four distinct regions:
New England and the Mid-Atlantic 38 recipes, including New England Bar Pizza, Chicken Riggies, Joe Booker Stew, Pittsburgh Wedding Soup, and Bee Sting Cake! Bee Sting Cake? I’m just gonna say this: yeasted cake, creamy filling and a crunchy honey-almond crown. I can’t wait to try this.
Appalachia and the South 46 recipes, including Pimento Cheeseburgers (oh yeah!), Maryland Crab Fluff, Cracklin’ Cornbread, and Jefferson Davis Pie (a brown sugar chess pie, named for President Jefferson Davis)!
The Midwest and Great Plains 31 recipes, including Iron Range Porketta, Green Bay Booyah, Wisconsin Cheddar Beer Soup; featured below, which I am making next! and Barberton Fried Chicken, and St. Louis Gooey Butter Cake!
Texas and the West 29 recipes, including Indoor Barbecue Beef Short Rib, Hollywood Chili, Jo Jo Potatoes, and Tick Tock Orange Sticky Rolls. You definitely want this recipe, you guys!
This cookbook has 150 recipes you should be making no matter where you live!
When I saw the Football Sandwiches on page 82, I knew I had to make these. And even though I have made a version of these before, I had to try ATK’s version.
ATK uses soft, white dinner rolls, spreads on yellow mustard, and stuffs them with smoky Black Forest Ham and Swiss cheese. Football Sandwiches are typically then brushed with a sauce that uses a whopping 12 tablespoons of butter as the base. ATK cut the fat down to 4 tablespoons and pumped up the flavor with finely chopped onions, Worcestershire sauce, garlic powder, and plenty of poppy seeds. Letting the sandwiches sit for 10 minutes before baking allows the rolls to absorb the sauce. After about 30 minutes in the oven (20 covered and 10 uncovered), the sandwiches are slightly crisp on the outside, soft on the inside, and loaded with oozing, melted cheese. Perfection.
And come on. . just look at them.
Football Sandwiches. Could they be more perfect?
Paul ate 5. And even the girls liked them. After they scraped off all the poppy seeds.
Please tell me other kids do this too? Why??!!!!
Make these the next time you’re watching the game and have friends over. Everyone will ask for the recipe. No joke.
And because you need more fabulous recipes from this cookbook, I’m giving away a copy! So, enter using the widget below and good luck! One person wins!
Adjust oven rack to middle position and heat oven to 350 degrees. Slice rolls in half horizontally. Spread 4 tablespoons mustard evenly on cut sides of roll tops and bottoms. Arrange roll bottoms, cut side up and side by side, in a 13 x 9-inch baking dish. Fold ham slices in thirds, then once in half; place 1 slice on each roll bottom. Fold Swiss cheese like the ham, then place over ham. Season with pepper and cover with roll tops.
Combine butter, onions and poppy seeds in bowl. Microwave until butter is melted and onion is softened, about 1 minute. Whisk Worcestershire sauce, garlic powder, and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.
Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Then, uncover and continue baking until cheese is melted around the edges and the tops are slightly firm, 7 to 9 minutes. Let cool for 10 minutes before serving.
Recipe from Cook’s Country Eats Local, pages, 82-83. I rec’d permission from America’s Test Kitchen to publish this recipe here.
Last weekend, my family and I went away for a quick weekend getaway before starting school this week. We returned home to a leaky pipe and water all over one section of our basement floor, which we didn’t discover until after being home for a day. Thankfully, we were able to get a plumber over here pretty quickly and he determined it was the washer machine in our laundry room that had the leaky pipe.
I know now how to shut off the water in our house. Like, the main water line. The plumber showed this to me in case (worst case scenario) the pipes burst and water would be pouring out everywhere. Make sure you know how to do this, people.
We have a huge front loader washer machine and dryer. And the lovely people who lived in this house before we did thought it would be neat to build a custom shelving thing for the washer/dryer, complete with cabinets above them. It’s great but our washer/dryer barely fit inside and they are in there like stuck together tight. so, the plumber was throwing out suggestions to me on how he could get behind the washer to access the situation and leak.
Call Best Buy (where we purchased the washer and the Best Buy guys were the ones who delivered and installed them) and have them send out 2 guys to move it out. It’s huge by the way (one person can’t move it) and maybe the plumber didn’t want to be held liable if something happened? Like why would Best Buy do this? We’ve been living here for almost 2 years now.
Go through the back wall, which meant cutting holes into the wall of my daughter’s bedroom. And not knowing exactly where the water line was, he might have to break through the wall in a few places.
Hire 2 guys to pull and move the damn thing out.
Can you guess which one we ended up doing? #3. At one point though, they did think they were going to have to go through the back and break into the wall but thankfully, they found the problem once the washer machine had been moved. This process took a day and a half to figure out and like 10 minutes to move the thing. So, what was the problem? The washers on the hose to the hot water were just loose. I have no idea how this even happens. But whatever. There’s no more leak and we didn’t have to break into Phoebe’s bedroom wall.
And we have Chicken Parmesan for dinner!
Three things I’m excited about: I started my Pure Barre classes yesterday. Fall is almost here! And this Slow Cooker Chicken Parmesan!! It’s so delicious and is incredibly easy to make.
Like, my 8 year old could make this.
The key here? Keeping dinner simple. This is the perfect weeknight dinner. All you need are chicken breasts, your favorite jarred marinara sauce, garlic, dried oregano, panko, shredded mozzarella and parmesan cheese and parsley.
Your slow cooker seriously does all the work. I hope you pin this and give this recipe a try!
1 (32 ounce) or 2 lb. jar marinara sauce + more if needed
2 to 3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
½ cup panko or bread crumbs
1 to 2 cups shredded mozzarella cheese
¼ cup freshly grated parmesan cheese + more when serving
¼ cup fresh parsley, finely diced
Serve with cooked spaghetti
Spray or grease the inside of your slow cooker or crock pot. Season each chicken breast with salt and pepper on each side and place into the slow cooker in one layer.
Using a large mixing bowl, pour in the marinara sauce, and add the minced garlic and dried oregano and crushed red pepper flakes if using. Mix together, taste and add salt and pepper if desired. Pour the sauce over the chicken breasts into the slow cooker. Make sure all of the chicken is covered with the sauce. Cover and cook on LOW for about 4 hours.
After the chicken is cooked, sprinkle on the panko over each chicken breast. Alternatively, you can brown the panko or bread crumbs in a pan before sprinkling over the chicken. Add the shredded mozzarella cheese and parmesan over each chicken breast and cover the slow cooker and let cook until the cheese has melted. Garnish with the fresh parsley and parmesan cheese and serve over cooked spaghetti.
It’s almost that time of the year! Two more weeks until the start of football season. Fans and tailgaters everywhere are getting excited.
Now, for those who don’t know, I was born and raised in Dallas, Texas. . where they basically teach you how to throw a football, boy or girl, at a young age. I didn’t really enjoy playing sports of any kind until my college days where I only played for fun but I’m glad that I finally developed an appreciation for the game.
Now, I still enjoy watching the games . . I’m definitely not as into the games as my husband is but I can still watch with him. I’m more concerned about the food.
What do we have? Is there enough food for everyone? and if we have friends over watching the game with us, will they leave feeling happy and full?
Enter these glorious filet mignon steaks from Omaha Steaks. And I’m grilling them on my KitchenAid grill. It has a secondary searing zone with an intense heat ceramic infrared burner. Yes, I know. Isn’t that the coolest thing ever? and I grilled these!
If you guys aren’t familiar with Omaha Steaks, these are the crème de la crème of steaks. Period. And my dad actually introduced us to Omaha Steaks when we were kids. I remember how happy we would get when we got that box in the mail.
Now, I know you’re thinking filet mignon on a burger?! What? Even my dad’s jaw is on the floor right now. But stay with me for a second and think about it. If you’ve had filet mignon before, you know how tender, soft and flavorful the meat is, right? And I know some people wouldn’t dare put this meat on a burger. . but come on you guys. .
Caramelized onions, dijon mustard and a toasted brioche bun? Isn’t this just calling your name?
Paul says if we serve these burgers at our next party, no one is going home and they’ll keep wanting to come back for more. I hope he’s right!
I’m sharing the full recipe over on the Omaha Steaks blog today! I’d love any comments over there!
4 pounds onions, peeled and sliced thin (I used Vidalia onions)
1 tablespoon kosher salt
2 tablespoons Worcestershire sauce
2 to 3 cups apple cider vinegar
⅓ cup brown sugar
For the burgers:
6 (6 oz.) filet mignon steaks
freshly cracked pepper
12 brioche buns, toasted
Using a heavy bottomed pot or Dutch oven over medium high heat, cook the bacon slices until crispy, for about 7 to 8 minutes. Remove the cooked, crispy bacon from the pan and place onto a paper towel lined plate.
For the rest of the instructions and to see the complete recipe card, please visit SteakBytes.com
For the complete recipe, please visit the Omaha Steaks blog, SteakBytes.com
Disclosure: This is a paid, sponsored post in partnership with Omaha Steaks. All opinions expressed here are my own. Thank you for supporting me in partnering with the brands and products that I use and love.
We still have a week left before we get back into the back to school routine and I plan on kicking back and enjoying every minute of it.
I’ve been cooking a lot and trying new things and you can tell if I’ve had a productive day by the amount of dirty dishes in my sink. And if we are all (kids included) able to actually eat what I’ve made for dinner, it’s a double win.
Mapo Tofu is one of my favorite Chinese food dishes. I love tofu and I love spicy. We always order this when we get takeout and so I’m happy to say that this version might be better than than the one we get at House of Mei here in Madison. This was a little too spicy for my kids so I did make a mild version for them. But it’s all good.
I’m waiting for the day where I can just make one dish and we can all eat spicy food together. But that probably won’t be for a long time.
With any Asian food dish, there are varying degrees of spiciness and preference. Play around with this recipe and add more or less heat and spice, depending on what you want. I hope you give this recipe a try! If you like eggplant and Chinese Mapo Tofu, you simply must try this!
And I’m using my new boards today! Food blogger friends: my husband had the brilliant idea of googling wood floor companies in the area to see if any had remnant pieces of reclaimed wood. And I scored big! Hooray!
2 to 3 green onions, finely diced (white and green parts)+ more for garnish
2 to 3 tablespoons spicy black bean paste (or hot bean sauce)
½ teaspoon Sichuan peppercorns, ground
⅓ cup spicy bean sauce + more if needed (as shown above)
14 ounce container of silken tofu, drained and cut into cubes
½ cup Chinese eggplant, cubed
½ cup eggplant, cubed
Serve with white or brown rice
Using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar. Set aside.
Using your KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet over medium high heat, add the sesame oil, garlic, ginger and green onions and cook until fragrant, for about 4 to 5 minutes, stirring continuously. Add the hot bean paste, ground Sichuan pepper and spicy bean sauce. Taste and adjust ingredients according to your taste. Continue sautéing for a few more minutes, or until heated through.
For the rest of the instructions and to see the complete recipe card, please click over to The Kitchenthusiast.
Disclosure: This is a paid, sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in partnering with the brands and products that I use and love.
I’ve been running and training for this race for like the past three to four months. And during that time, I ran a 10k and a 10 mile race. If I can run 10, I certainly can run 13.1 miles, right?
I’ve been a runner for a good part of my adult life and this will be my second half marathon (the first one was more than 10 years ago!). This time around the training has been great. I have the right shoes: my Saucony Mirage 5. I freaking love these running shoes. I will now wear nothing else. I have the right clothes (and God knows I’ve been spending so much money on running gear it’s not even funny), I have the right fuel and nutrition: the chews and the gels etc and I’ve been following my training program as closely as possible.
So, now this last week. It all comes down to sleep and eating right. I already have a hard time as it is getting enough sleep but one area I know I can do is eating right and eating healthy.
My plan this week is to load up on the fruits, vegetables, lean meats and a little carbs. I will probably eat a salad for lunch everyday so today I wanted to share my most recent addiction.
This simple cantaloupe salad with pickled red onions and balsamic glaze.
Eat this as is, or throw on some rotisserie chicken and you are in heaven. This salad, of course, was inspired by this gorgeous cantaloupe I picked up at the market.
How do you choose a good cantaloupe? I first make sure it looks okay. I won’t choose a cantaloupe if it has bruises, soft spots, moldy patches or cracks. Then, I just go by weight. If they feel heavy, I usually just go for it. There’s also the smell test: Push your fingers on the round section where the vine was attached. It should be slightly soft and should smell fresh and fragrant with a hint of sweetness.
So, once you’ve picked one, you’ve got to cut it, right?
Well, consider this your lucky day because I’m giving away probably the best PRO 3-Piece Starter Knife Set ever.
Have you guys heard of ZWILLING J. A. Henckels knives? These knives are made in Germany and have a unique curved bolster and innovative blade shape. The knives are made to be the most user-friendly knives available to market. The unique blade shape and ergonomic bolster are the result of 280 years of experience in knife making, and the rigorous study of how knives are used.
If you’re interested in learning more, you need to watch this video. It’s the coolest video ever and explains how these knives are made and what the thinking was behind the design and everything.
I now have the entire set and have been treating these knives like my children. With lots of love, attention and with care. These knives cut so well, it’s crazy! The Chef’s knife, which I use everyday, cut through this cantaloupe like butter and it slices tomatoes, onions and all sorts of vegetables with ease. I’m so happy to be able to give away this fabulous starter set, as featured above. The starter set includes: a 3″ Paring Knife, a 5″ Serrated Utility Knife and, or course, the 8″ Chef’s Knife. Be sure to enter below!
This salad is great as is, but would also be great with some rotisserie chicken on top.
Author: Hip Foodie Mom
Recipe type: Appetizer or Main
For the pickled red onions:
½ of one large red onion; peeled and thinly sliced
1 cup apple cider vinegar
½ cup water
½ teaspoon kosher salt
½ cup granulated sugar
Special Equipment: Mason jar with lid
For the salad:
balsamic glaze or balsamic dressing
For the pickled red onions:
Blanch the sliced red onions in a saucepan of boiling water for 2 minutes. Drain and place directly into mason jar/s.
Heat the vinegar, water, salt and sugar in a small saucepan over high heat, whisking until all of the sugar is dissolved. Bring to a light boil and then pour over the onions. Let sit until the onions have softened more and the liquid has cooled, for about 25-30 minutes. Refrigerate until ready to enjoy.
For the salad:
Place mixed greens onto a plate and top with sliced cantaloupe. Top with some of the pickled red onions and drizzle on some balsamic glaze, or your favorite balsamic dressing. Enjoy!
School supply shopping, done. Clothes shopping, done. Meet the teacher night, done (well, at least for one kid).
So, what’s left? Gotta get my “what to pack for lunch” game plan in place. I’ll be honest, sometimes, dinner leftovers become lunch for the next day . . but when that doesn’t work out or you don’t actually have dinner leftovers you can pack, you gotta plan, prep and pack!
This year, I’m taking the Power Your Lunchbox Pledge to pack a healthier lunchbox for my kids and to start the school year off right. I guess I’ve been lucky in that my kids do actually love fruits and most veggies . . well, my oldest will only eat her raw veggies if she has a creamy ranch dressing to dip them in. But hey, I say if she’s going to eat those carrot sticks and celery, have all the creamy ranch dressing you want!
My kids like a lot of variety and get bored with food easily (and won’t do the dinosaur shaped chicken nuggets anymore) so I have to change things up a bit. They also love the bento-style lunch box containers and love their food to be in separate compartments.
Did we care about this as kids? I don’t remember being so picky. My food was in plastic baggies and in a brown paper sack most of the time.
But if it will help them actually EAT their lunch, I’m on board and will keep using these fabulous lunch containers.
One thing I don’t have time for is cutting their sandwiches into animal shapes. To all you moms and dads out there who do that, I applaud you. But I don’t have time for that. What I do have time for and what my kids love?
Little notes in their lunch! Or jokes or fun facts! My oldest daughter LOVES these. And she will tell her little sister these jokes and they laugh and laugh. Last year, they were all about knock knock jokes. It was too cute.
So, visit Power Your Lunchbox and take the pledge to pack our kids healthy lunches! Power Your Lunchbox will run through September 18 and encourages parents to pack healthy lunch boxes, while supporting children’s hunger relief efforts. For every pledge taken online, $1 will be donated by the sponsors to children’s nutrition programs through Feeding America.
After you sign up and take the pledge, you will have the chance to download those free printable lunchbox cards for your kids, as shown above! You will also find more lunchbox recipes and tips!
25 Healthy Back To School Lunch Ideas!
Here are some great lunchbox ideas to get you started! These are actual lunches I have made and packed for myself and my kids and some other great lunch ideas from some of my favorite bloggers! I hope you can find something here that you will want to make or something that will inspire you!
Now I have cool, new freezable lunch bags to keep lunches like this egg salad, fresh and cool! *For the apple, we’ve used both Granny Smith and Gala apples.
3 hard boiled eggs, peeled and chopped
2 tablespoons mayonnaise + more if needed
1/2 to 1 tablespoon dijon mustard
1 celery stalk, diced
1/2 tablespoon red onion, finely diced (optional)
1/4 cup apple, diced*
salt to taste
Using a medium sized mixing bowl, combine all of the ingredients and mix together. Spread on bread slices or enjoy with crackers.
Disclosure: This post was written in partnership with Produce for Kids. I was not paid for this post but did receive a gift card, the Bentology lunch box containers above and some coupons. I believe in this campaign and hope that you can help me spread the word about Power Your Lunchbox so we can raise more money for children’s nutrition programs through Feeding America.
I’ve definitely had my fair share of salads this summer. I mean, with all the fresh, in-season produce, how can you not?!
Whenever I see heirloom tomatoes or yellow tomatoes, I am immediately drawn to them. I can’t just walk away. I have to pick some up. I picked these up at my local farmer’s market. My favorite way to eat them is by throwing them into a salad or simply slicing them up and eating them with some salad dressing, just plain and nothing else.
I hear though that I have to try a tomato sandwich. Like just fresh, sliced tomatoes, with a little salt, on white bread with mayonnaise. Anyone drooling yet?
The other thing I’ve been doing a lot this summer is using my slow cooker. Slow cooker in the summer? Yes! Maybe not on a day when it’s over 100 degrees, if you get hot weather like that. But hey, don’t forget about your slow cooker! It’s not just for the fall and winter!
I threw in some chicken breasts (you can certainly use boneless thigh meat as well), BBQ sauce, Worcestershire sauce, some Italian dressing and some salt. . 5 ingredients! Can’t beat that! And you’ve got dinner!
Make this salad or make a barbecue pulled chicken sandwich, or serve this over mashed potatoes or mashed cauliflower! The possibilities are endless!
Note: you want your chicken covered with the BBQ sauce mixture when cooking in the slow cooker so add more BBQ sauce if needed.
Author: Hip Foodie Mom
Recipe type: Main
Serves: 3 to 4
For the BBQ chicken:
2 boneless, skinless chicken breasts
½ to 1 cup BBQ sauce + more if needed
2 to 3 tablespoons Italian dressing
2 teaspoons Worcestershire sauce
salt to taste
For the red cabbage slaw:
Half head of small red cabbage, sliced thin using a mandolin slicer or food processor
2 tablespoons good quality extra virgin olive oil + more if needed
1 to 2 teaspoons red wine vinegar
Salt and pepper to taste
For the salad:
fresh mixed greens
red and yellow tomatoes, sliced into wedges
light drizzle of extra virgin olive oil or Italian dressing
For the chicken:
Place chicken breasts in your slow cooker. Using a small bowl, mix together the BBQ sauce, Italian dressing, Worcestershire sauce and a pinch of salt. Taste and adjust any ingredients as needed. Pour the sauce over the chicken and cook on high for about 4 hours. Remove the chicken from your slow cooker, and using two forks, shred the chicken breasts, and then place the shredded chicken back into the slow cooker for about 30 minutes to absorb the sauce.
For the red cabbage slaw:
Using a large mixing bowl, toss the shredded red cabbage in the bowl. Drizzle on the olive oil and red wine vinegar and season with salt and pepper to taste. Toss together until the cabbage is nicely coated in the oil and vinegar. Taste and adjust any ingredients as needed.
For the salad:
To plate: place a handful or two of fresh mixed greens onto your plate and top with some of the barbecue pulled chicken. Arrange tomato wedges around the plate and top with some of the red cabbage slaw. Drizzle on just a touch of EVOO or your favorite light Italian dressing and enjoy!
You guys. . you might not be ready for this, but it’s that time of the year.
Back to school.
Parents everywhere are celebrating. . while the kids, not so much. I feel like August is such an interesting month because, I don’t about you, but we try to cram in every last thing before school starts. And at least we have the entire month of August to practice going to bed early again .. HA! We start school in early September. Who has already started school or starts school at the end of August? You know it’s that time of the year when you start to see all of the first day of school photos in your Facebook feed. Ah, how times have changed!
One thing my kids are excited about is back to school shopping. . the clothes. Yes, these are my girls after all. The shoes, the skirts, the tops, the dresses. . I would save so much money if I had boys. . I think? Anyway, along with the clothes, it’s the school supplies. . and you can’t forget about the lunch bags or backpacks!
My oldest is 8 now so those princess and Hello Kitty lunch containers don’t do it for her anymore. And my youngest just follows along, so even though she probably still wants to carry that Disney princess lunch bag, she won’t because she wants to be just like her big sister.
Enter these fabulous new, freezable lunch bags from PackIt! And yes, I said freezable. Now, why is that important? Well, for one, my kids love their drinks cold, like really cold and no matter what I do, the drinks never stay cold by the time they eat lunch and depending on what’s in the lunch bag, like Phoebe’s favorite pasta salad or carrot sticks or an apple, it has to be cold, like cool and not room temperature. I love the fact that the fruits and veggies that I pack can now stay cool.
And if you need to carry a hot lunch, simply don’t put the bags in the freezer. They work great and keep everything insulated. We love that the handle has a clip so my daughter can clip it to her backpack after lunch. She says this is key! The bag also has a zipper close which I love!
PackIt is the smartest, simplest way to keep food and drinks cool anywhere. It works just like a refrigerator on the go, continually chilling your food and drinks for up to 10 hours! The secret is the cooler’s freezable gel liner. Simply store the folded PackIt bag in the freezer overnight. Once the bag is frozen, its walls generate waves of cold air that chill your food and drinks from all sides. No ice packs needed!
“PackIt’s patented built-in technology keeps items cool all day without ever needing ice packs. It’s so powerful that it can even drop the temperature of liquids 25 degrees within the first hour. That’s right—it actually makes room-temperature items cold! Best of all, it folds up for compact storage in your freezer and is ready to go when you are.” You can find PackIt freezable lunch bags at available at major retailers such as Target, Bed Bath & Beyond and Amazon, as well as at PackIt.com.
So, new school year. . we are ready for you!!! My kids can’t wait to use their new freezable lunch bags! Wishing everyone a great school year! and don’t miss my daughter’s favorite pasta salad down below! Moms and dads, you might want to make this for yourself too!
Ready to BUY a PackIt freezable bag today? Use this Unique Promo Code: HIPFOODIEMOM15 and enjoy 15% off your order! This will expire on Tuesday, August 11th.
*If peaches are not in season, you can use strawberries or apples for some texture and fun.
Author: Hip Foodie Mom
Recipe type: Main
½ pound tri-color rotini pasta
1 to 2 tablespoons extra virgin olive oil
½ zucchini, unpeeled and julienned
1 tomato, chopped
1 yellow tomato, chopped
½ peach, chopped*
⅓ cup black olives, chopped
¼ cup green olives, chopped
¼ cup salami, chopped or cubed
1 to 2 cups fresh arugula
⅓ cup Italian dressing + more if needed
Cook pasta according to package instructions and cook to al dente. Drain, lightly rinse and allow to cool.
Using a large mixing bowl, pour in the pasta. Drizzle with the olive oil and gently mix together. Next, add in all of the ingredients from the zucchini to the arugula. Gently toss together. Drizzle on your favorite Italian salad dressing and mix again. Enjoy!
If packing this for a lunch, pack the dressing separately and drizzle on right before eating.
One lucky reader will win $100 to spend at PackIt.com! And this isn’t just for the kiddos! PackIt has great freezable bags for everyone! Need to pack food for a road trip or a trip to the beach and want to keep your food cold or cool? PackIt can do that!!
Enter the giveaway below and good luck! Giveaway open to residents within the United States only.
Disclosure: This is a paid, sponsored post in partnership with PackIt. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands and products that I use and love.
Busy and fun, but crazy. My kids and I are in Minnesota and they are at Korean Culture Camp. It’s been so great and fun seeing them learn and interact and get excited about being Korean and learning more about their culture.
On Wednesday, I left for a quick day trip for work and am flying back to Minnesota today. . I have airport gifts in hand to thank my sister and brother-in-law for watching the kids. . Are airport gifts lame? Depends on what you get right?
When Paul used to travel a lot for work, he would always bring home a magnet from the city he was in. The girls loved it and our refrigerator was filled with them.
Don’t worry, I didn’t get my sister a magnet.
Traveling is fun but I can’t wait to get back home. Last week, before I left I made this Mediterranean Freekeh Salad. I love food like this. Food that you can make, leave in the fridge, let the flavors marinate and it tastes even better the following day. I ate this for like 3 days in a row for lunch.
I am in love with this freekeh salad.
Have you guys heard of freekeh? Freekeh is “a flavorful, high-fiber whole grain food that cooks quickly and tastes delicious. Freekeh (also known as farik or frikeh) is the name for roasted young wheat, and it is a traditional food of the Middle East and Northeastern Africa. Organic Cracked Freekeh cooks up in just 25 minutes for an easy, quick whole grain addition to your dinner table. This organic roasted green wheat has a subtle smoky flavor and pleasantly chewy texture, which makes it ideal for satisfying side dishes like savory salads and spiced pilafs. For a hearty hot cereal, try a bowl of cracked freekeh topped with milk, honey, nuts and fruit!”
Totally trying this for my next hot breakfast!
It’s absolutely delicious. I could’ve just eaten this plain, with just extra virgin olive oil and salt and a touch of red wine vinegar. It’s that good and I love the texture.
But I couldn’t just make a plain pot of freekeh could I?
This Mediterranean Freekeh Salad is an explosion of flavors in your mouth. Like, the most delicious explosion. You really don’t need a lot going on with the dressing. . just extra virgin olive oil, vinegar, a fresh squeeze of lemon if you’d like and salt and pepper. You want the ingredients to shine and as you take each bite and taste the pepperoncinis, sun dried tomatoes, feta cheese, black kalamata olives and the delicious freekeh, you are in heaven.
And yes, we have a giveaway down below. . because EVERYONE needs to try freekeh.
⅓ cup whole greek kalamata olives, pitted and sliced in half
2 to 3 teaspoons chopped fresh parsley
2 cups fresh arugula
¼ cup crumbled feta cheese + more for garnish if desired
½ lemon, optional
Using a heavy bottomed pot or medium sized sauce pan, bring the water to a boil. Add the Organic Cracked Freekeh, reduce the heat to low and partially cover with lid. Let simmer until the liquid has absorbed, for about 12 to 15 minutes. Remove from heat and let cool for about 30 minutes. Once cooled, lightly drizzle just a little extra virgin olive oil and sprinkle on some kosher salt. Mix and set aside.
Using a small bowl, whisk together the ¼ cup olive oil, red wine vinegar and season with salt and pepper. Taste and adjust any ingredients as needed and set aside.
Using a large mixing bowl, mix together the sun dried tomatoes, zucchini, red onion, chopped tomato, diced pepperoncini, olives and parsley. Add the cooked freekeh, fresh arugula, dressing and crumbled feta cheese. Mix together again and right before serving, squeeze on just a touch of freshly squeezed lemon juice if desired. Enjoy immediately.
Giveaway only open to residents within the United States
a Rafflecopter giveaway Disclosure: This is a sponsored post in partnership with Bob’s Red Mill. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.
As I was driving back home from dropping off Madeline at summer camp, I was looking out the window. I drove past a farmer on his tractor, and then by a farm, and then by a dairy farm with some cows and then drove by some corn fields and then, some open green pastures. I’m not joking at all. This is all literally on my drive home.
And then, I felt it. I felt happy. Relaxed.
I live in Wisconsin now. It still boggles my mind that I live here. With my family. That Paul and I are raising our children here. In Wisconsin. In the midwest. I never, in a million years, thought we’d end up here. And honestly, until recently, I’ve been secretly wishing and hoping that we would move back to CA or to Texas.
But, we are happy. Paul is happy. The girls are happy. We are good.
Sometimes, as I am scrolling through my Facebook feed and see photos from my friends who only have boys, I wonder what my life would have been like if I had boys instead of girls. . don’t ask me why but I have these thoughts .. would there be less drama? would there be less fighting? probably not. . and then I look over at Madeline brushing her American Girl Doll’s hair (yes, we caved). Like, brushing it and brushing it and changing her clothes. She can sit with that doll for at least 30 minutes, which is like an hour for an adult. And Phoebe, trying on clothes and getting ready for her fashion show, where I am supposed to play fashion show music and watch them walk down the runway. Or I watch her fix her hair in the morning (she fixes her own hair now and lets me do it sometimes). And then I think, all is as it should be.
We’re at the end of July now and I’m taking the girls to Minnesota on Sunday for a week to attend a Korean Culture Camp. We don’t have any camps like this where we live, so we’re going to the one my sister takes her kids to every summer. I’m volunteering for a few days and am excited to see what they learn. See, because even though Paul and I are Korean, we don’t speak Korean well . . my sister would correct me here and say we don’t speak Korean at all.
My Korean is probably at a 1st grade level. Not good. Anyway, they don’t have to learn how to speak the language but I just want them to learn more about who they are. . hoping for a fun and educational week!
Since we’re heading out this weekend, I’ve been cleaning out the fridge . . and these Cobb Salad Lettuce Wraps were born!! I’ve made these three times over the past two weeks. So easy to make and delicious!
And these are Whole30 and Paleo approved if you’re into that!
You can use all natural rotisserie chicken here, or roasted chicken breast. The chimichurri sauce recipe yields about 2 cups of sauce.* You can refrigerate any leftover sauce and leave at room temp for about an hour to use again.
Author: Hip Foodie Mom
Recipe type: Appetizer or Main
For the chimichurri sauce*:
2 cups firmly packed fresh flat-leaf parsley, trimmed with the stems cut off
1 cup fresh cilantro
3-4 garlic cloves
2 tablespoons fresh oregano leaves
¾ cup good quality olive oil + more if needed
4 tablespoons red wine vinegar
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
For the lettuce wraps:
Boston Bibb lettuce or Butter lettuce, washed and separated
red and yellow tomatoes, chopped
roasted chicken breast, chopped or cubed
hard boiled eggs, peeled and chopped
crispy bacon, crumbled or chopped
For the chimichurri sauce:
Combine ingredients from the parsley to the oregano in a food processor. Pulse and process until desired consistency is reached; usually several pulses. Place in a small bowl and set aside.
In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix together well. Taste and adjust any seasonings as needed.
For the lettuce wraps:
To assemble: Top lettuce leaves with chopped tomatoes, chicken, eggs and bacon. Drizzle on the chimichurri sauce and serve immediately.
Two chickpea recipes in a row? Well, I have a lot of catching up to do! It’s like when something you love is suddenly taken away from you. . and then you get it back. . and you go a little crazy because you missed it so much.
So yeah, I’ve been eating a lot of chickpeas lately.
Some of you might remember me sharing a similar cookbook a couple years ago, The Vermont Farm Table Cookbook. The author, Tracey Medeiros, partnered with chefs, families, farmers and more to put together The Connecticut Farm Table Cookbook. It’s packed with 150 recipes from the area’s top chefs and local farmers. “It’s a window into the world of Connecticut’s farm-to-table movement, brought to life through vivid farmer and chef profiles, local lore, and stunning photographs.
Authors Tracey Medeiros and Christy Colasurdo take you on a culinary journey from the shores of tony Greenwich, to the rolling hills of Litchfield, to the backcountry roads and quaint pastoral hamlets tucked away in the state’s Quiet Corner.”
I love that this book is dedicated to Connecticut farmers, fishermen, cheese makers, bee keepers, foragers and food producers. These are the people who take great pains and pride in bringing the people of Connecticut fresh, wholesome and local foods. Each page introduces you to a farm, their life, what they do, how they got started and then shares a delicious recipe.
But it’s the people that make this book special. Getting a glimpse into their lives and seeing what they do. We need a Wisconsin Farm Table Cookbook!!!
From Breakfast to Soups and Salads to Sandwiches, Flatbread, Savory Pies and Crostini (this chapter is amazing!), to Poultry, Fish and Seafood, Meat, Drinks and, of course, Desserts, this cookbook literally has it all.
These recipes immediately jumped out at me: Curried Brussels Sprouts with Bacon and Honey (page 83), Macaroni and Cheese with Braised Pork Belly (page 155), Macerated Summer Fruit Tart with a coconut oil pie crust (page 290) and the MarWin Farm’s Duck with Corn Bread Stuffing and Strawberry Sauce (pictured below, pages 178- 179).
I was immediately drawn to the Moroccan Chickpea and Carrot Salad (page 46) from the White Gate Farm. White Gate Farm has an on-site farm stand where they sell home-grown organic produce, roasting chickens, eggs and turkeys, as well as salads, pizza, preserves and pastries. If I am ever in East Lyme, I’m going there!
Because it’s summer and I’m in my eat-all-the-salads phase, I made my own version of this salad and didn’t cook anything. In the original recipe, the carrots are cooked until crisp-tender and the dressing is heated as well, on the stove.
I also added thinly sliced cucumbers and red onions. This salad pairs well with grilled meats and fish so it’s perfect for summer!!
I hope you give this delicious salad a try!!! and enter to win the Connecticut Farm Table Cookbook down below.
2 pounds carrots, peeled and sliced thin using a mandoline slicer (about 4 cups)
3 cans chickpeas, drained and rinsed
3 cucumbers, unpeeled and sliced thin using a mandoline slicer and cut in half
1 to 2 red onions, peeled and sliced thin
For the dressing:
¼ cup extra virgin olive oil + more if needed
1 tablespoon minced garlic
3 tablespoons white or red wine vinegar
juice of 1 lemon
drizzle of honey (optional)
¾ cup chopped fresh cilantro
½ cup chopped fresh parsley
For the spice mixture: Using a small bowl, combine the spice mixture ingredients and set aside.
For the salad: Using a large mixing bowl, mix together the carrots, chickpeas, cucumbers and red onions.
For the dressing: whisk together the olive oil, garlic, red wine vinegar, lemon juice and a drizzle of honey. Taste and adjust any ingredients as needed.
To make the salad: Sprinkle on the spice mixture over the carrots, cucumbers and red onions. Drizzle on the dressing and add in the cilantro and parsley. Mix well to combine. Season with salt and pepper to taste. If you can, cover and refrigerate and allow to marinate for at least an hour or 2 before serving.
Recipe adapted from The Connecticut Farm Table Cookbook, page 46.
Giveaway open to residents within the United States only. This giveaway will run for one week and ends on Wednesday, July 29th.
To enter the giveaway: simply leave a comment down below and let me know why this cookbook interests you!
Good luck! One lucky reader will win!
Disclosure: This is not a sponsored post. I believe in and support farms and the farm to table movement and wanted to review this cookbook and offer this giveaway to my readers. All opinions expressed here are my own.
We’re more than halfway through summer and I can’t believe it. How many times have you guys fired up the grill for some nice juicy steaks or burgers? Since doing the Whole30, I definitely had my fair share of meat and it’s time to slow it down.
And bring chickpeas back into my diet!
Chickpeas or garbanzo beans? What do you call them?
I absolutely love a good veggie burger and I’m going to try making a cauliflower burger .. yeah, y’all, you heard me right. . stay tuned. If cauliflower pizza crust is possible, why not a patty right? We’ll see if I can figure out a way to make it work.
And until that can happen, I made this fabulous Veggie Chickpea Burger.
You guys. This burger. It’s amazing.
There’s, of course, garbanzo beans but I also added eggplant, zucchini, and . . . flaxseed meal in here. Yeah!!! My friend Rina had the brilliant idea of adding flaxseed meal!!! This is like the healthiest burger ever!!! And I used my absolute favorite skillet to cook these patties. I used my KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet. If you don’t have a skillet that you use all the time and love, then you have to check this one out! And make these burgers! Do you see that awesome exterior on the patty?!!! It’s because of this skillet!
And weird food blogger side comment/question .. have you guys ever gone crazy trying to find the perfect “food item” to help style the photo or your plate? I purchased 3 kinds of potato chips because I wanted the perfect chips on this plate. The ridges!!!
Small, minor detail . . and they are in the background but this is what I think about. Am I crazy?! Am I the only person that does this? Please tell me no.
And you guys. . this red cabbage slaw was inspired by something I ate recently here in Madison at the Marigold Kitchen. If you guys are ever in Madison, this is the place to go to for brunch or a quick lunch. Great food using local and seasonal produce.
I’m not including the recipe for the slaw, you’ll have to click over to get it! And I hope you do! I’ve been living off of this slaw all summer long! Check out my post and complete recipe over at The Kitchenthusiast!
Note for the cook: Be careful not to blend/pulse the ingredients for your chickpea patties for too long in your food processor. You still want some texture so the patties are able to hold together while cooking.
Author: Hip Foodie Mom
Recipe type: Main
For the chickpea patties:
2 (15 oz.) cans of chickpeas or garbanzo beans, drained and rinsed
1 (15 oz.) can of sweet corn, drained
½ small onion, roughly chopped
¼ cup grilled or roasted eggplant, roughly chopped
¼ cup zucchini, roughly chopped (about half a medium to large sized zucchini)
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon cumin
1 heaping cup panko or regular bread crumbs + more if needed
¼ cup flaxseed meal
1 teaspoon lemon zest
1 egg, beaten
¼ cup parsley, finely chopped + more if needed
salt and pepper
To cook and assemble the burgers:
See more and the recipe for the slaw at The Kitchenthusiast
For the chickpea patties:
Using your KitchenAid 9-Cup Food Processor, pulse together the chickpeas, corn onions, grilled eggplant, zucchini, paprika, ground coriander and cumin until just combined. Do not over pulse, you want to retain some texture to your patties.
For the rest of the instructions and to see the FULL recipe card, please check out my recipe at The Kitchenthusiast.
Today is July 8th and this is my LAST Whole30 Day! Day #30!! I made it! I didn’t do it perfectly . . especially in these last 10 days but I did pretty darn well and I’m happy!! So, how am I celebrating today?
By bringing you a salad!
I feel great and am probably in the best shape ever, but my running (and training for my half marathon in August) is a big part of that. During the past 30 days I’ve probably put every possible thing on a bed of lettuce, or in a lettuce wrap. You get creative. . especially since you have so much protein, fruits and vegetables all around you. I made sure my fridge was always stocked with everything I would need for the week. I’m definitely going to write a recap post but for today, we need to focus on this amazing salad.
One thing I absolutely loved was eating my salads with cherries. It was something new for me (why did it take me so long to try this?!) and so the next obvious thing was blueberries.
Fruit in your salads. Do it. It’s wonderful. And do it now because summer fruit is the best!
And for me, salads are all about the dressing. During the Whole30, I pretty much ate my homemade vinaigrette (EVOO, red wine vinegar or apple cider vinegar, salt and pepper) on everything. I would make a chimichurri sauce from time to time too.
And now that I don’t have to stick to just that dressing, I’m going back to one of my favorite brands of salad dressings: Newman’s Own Salad Dressing.
For me, a salad isn’t a great salad unless you have the perfect dressing. And I love how the Olive Oil and Vinegar dressing enhances (and does not overpower) the salad here. It’s delicious with the fruit, avocado and greens. I may be eating this salad every day for the rest of the summer.
I leave for my Wisconsin Cheese Blogger Retreat tomorrow. . I will have delicious cheese everywhere. . and will have to pace myself. . I haven’t had cheese in 30 days!!!! And you need to follow along on Instagram for something special on Friday!! We’re going someplace pretty cool!
blend of fresh green leaf lettuce and baby spinach
fresh cherries, pitted and cut in half
fresh strawberries, with the stem removed and sliced in half
1 ripe avocado, cut in half lengthwise and sliced
assortment red, yellow and orange bell peppers, sliced in thin strips
Newman’s Own Olive Oil and Vinegar dressing
Place fresh greens into a large, shallow bowl and top with the fruit and vegetables, in lines, as shown in the photos. Drizzle lightly with dressing and enjoy!
Newman’s Own is inviting consumers to showcase how YOU take your salad from ordinary to extraordinary using Newman’s Own Dressing for an opportunity win a $35,000 donation for the charity of your choice! Visit Greens for Good and click on the “Greens for Good” tab to enter YOUR inspirational salad recipe!!
The “Greens for Good” salad recipe contest begins June 23, 2015 and the entry-phase closes August 21, 2015.
With every bottle of Newman’s Own salad dressing that you buy, you’re helping charitable causes. Paul Newman and Newman’s Own Foundation has given more than $430 million to thousands of charities since 1982. As Paul Newman said, “From salad dressing, all blessings flow.”
And on to the giveaway!!
(open to residents within the United States only)
Because we want EVERYONE to enter this contest and try these dressings. . we’re giving away a $25 gift card to ONE lucky reader! You can spend the $25 on anything you want to!
Disclosure: I was provided a gift card to purchase ingredients so I could create my own salad recipe. Newman’s Own also provided the $25 gift card for the giveaway. The information and gift cards have been provided by Newman’s Own so that I could try the product and share my thoughts and information about Newman’s Own Dressing. The opinions expressed in this post are my own and do not reflect the opinions of Newman’s Own.
Hello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!