Tag Archives: Cheese

30 Minute Chicken Parmesan Sliders

by Jennifer Wieland
30 Minute Chicken Parmesan Sliders
This shop/post has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #ServeWithACoke #CollectiveBias #Jewel

I always think that during the summer I’m going to have so much more time to make spectacular dinners. It always fails to happen though. I sometimes think that it’s actually worse than during the school year. Since I work from home you think it’d be a snap but we are always doing something during the day. Whether it’s hanging at the pool, beach, park, or some other fun place with the kids trying to burn off some of their energy I’m always worn out when we’re done. That means dinner is the last thing I want to have to face. Luckily for me, I can hit one of the two Jewel-Osco stores in town and grab a chicken signature meal deal with a Coca-Cola™ product from the deli. Even better, you can currently complete the meal with a 64 oz. Gold Peak® Tea. After a hot day out with the kids an easy meal like my 30 minute Chicken Parmesan Sliders and some ice-cold Gold Peak Tea is the perfect way to refuel my family.

30 Minute Chicken Parmesan Sliders

Jewel-Osco offers up a variety of chicken signature meal deals. They make an easy and inexpensive meal to feed the whole crew. They also make great shortcuts to creating other meals at home.

30 Minute Chicken Parmesan Sliders

Being a tea drinker I am so happy that I can now add a 64 oz. Gold Peak Tea to my chicken meal. On a hot and humid day a nice cold iced tea hits the spot like nothing else in my opinion.

30 Minute Chicken Parmesan Sliders

My favorite Jewel-Osco chicken signature meal deal to get is the family one with the rotisserie chicken. You get two sides, a four pack of rolls, a rotisserie chicken and a Coca-Cola product. Shred the chicken and you can turn it into so many easy meals. Meals like these 30 Minute Chicken Parmesan Sliders.

30 Minute Chicken Parmesan Sliders

With just a few extra ingredients you can have a delicious meal that’s quick, easy and most of all delicious and flavorful.

30 Minute Chicken Parmesan Sliders

To make the sliders you just slice the dinner rolls in half.

30 Minute Chicken Parmesan Sliders

Top with the shredded chicken.

30 Minute Chicken Parmesan Sliders

Spoon your favorite marinara sauce on the chicken.

30 Minute Chicken Parmesan Sliders

Sprinkle with mozzarella cheese for some gooey goodness.

30 Minute Chicken Parmesan Sliders

Place the top of the dinner rolls back on.

30 Minute Chicken Parmesan Sliders

Whisk together your flavored butter goodness.

30 Minute Chicken Parmesan Sliders

Top the dinner rolls with the buttery concoction. You can just pour it over or brush it on if your neurotic like me. 

30 Minute Chicken Parmesan Sliders

Finally, you just cover with foil, let sit, bake, eat and enjoy your not so hard work.

30 Minute Chicken Parmesan Sliders

30 Minute Chicken Parmesan Sliders
Serves 6
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
388 calories
30 g
76 g
19 g
24 g
9 g
177 g
609 g
4 g
0 g
9 g
Nutrition Facts
Serving Size
177g
Servings
6
Amount Per Serving
Calories 388
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 76mg
25%
Sodium 609mg
25%
Total Carbohydrates 30g
10%
Dietary Fiber 3g
12%
Sugars 4g
Protein 24g
Vitamin A
14%
Vitamin C
2%
Calcium
21%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 ct. package of dinner rolls
  2. 2 c. chicken, shredded
  3. 1 c. mozzarella, shredded
  4. 1 c. marinara sauce
  5. 1 tsp. fresh parsley, chopped
  6. 1 1/2 tsp. garlic powder
  7. 1/2 tbsp. olive oil
  8. 1/4 c. butter, melted
Instructions
  1. Preheat oven or toaster oven to 350°.
  2. Slice the dinner rolls in half and place into a 9"x13" pan.
  3. Top the bottom the rolls with the shredded chicken, marinara sauce and shredded mozzarella cheese.
  4. Place the top of the rolls back on.
  5. Whisk together the olive oil, melted butter, parsley and garlic powder.
  6. Pour or brush the butter mixture over the top of the rolls in the pan.
  7. Cover the pan with foil and let sit for ten minutes.
  8. Place the pan in the preheated oven and bake for ten minutes or until the cheese is melted.
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calories
388
fat
19g
protein
24g
carbs
30g
more
My Sweet Sanity http://mysweetsanity.com/
 Visit your local Jewel-Osco store to make your dinner time easier with a Coca-Cola Jewel chicken meal. Get more dinner inspiration ideas HERE.

 

 

 


LCHF Italian Meatballs

by Jennifer Wieland
LCHF Italian Meatballs

 

With the New Year last month I like many decided to work on getting healthy and making better choices where my food was concerned. With numerous medical problems and being overweight I researched what would be best to not so much lose weight but get my health on track and if I got lucky maybe lose weight as well. Through friends and online research I decided to try the LCHF or Keto diet. This was a huge change for my carbohydrate, sugar junkie self as evidenced by my copious dessert recipes on this blog alone. I have found that I REALLY love this way of living but once in a while you just want some good old-fashioned comfort food. So, with no bread or pasta I decided to make myself some tender, delicious LCHF Italian Meatballs. I get all of the comfort of a meatball sandwich or a big bowl of pasta without all of the carbs to sabotage me. 

LCHF Italian Meatballs

To make these meatballs LCHF friendly I booted out the bread and breadcrumbs from traditional meatballs and loaded them with delicious fat from loads of dairy. Then frying them in oil just adds more of that wonderful fat! Then let them finish cooking and absorb great flavor in Ragu Light Tomato & Basil No Sugar Added Pasta Sauce to make it better. 

LCHF Italian Meatballs

It’s nice to know that you can get a jar pasta sauce from Ragu that caters to those that are trying to eliminate sugar from their lives. Did you also know that Ragu sauces are slowly simmered to add layers of flavor. There is no artificial flavors and no high fructose corn syrup. The ingredients are all farm grown and this is all done at an affordable price!

LCHF Italian Meatballs

LCHF Italian Meatballs
Serves 6
Ricotta Cheese replaces breadcrumbs and heavy cream instead of eggs making these meatballs filled with fat. Cook in a sugar-free sauce to cut carbs further.
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274 calories
6 g
65 g
19 g
18 g
7 g
122 g
309 g
3 g
1 g
10 g
Nutrition Facts
Serving Size
122g
Servings
6
Amount Per Serving
Calories 274
Calories from Fat 173
% Daily Value *
Total Fat 19g
30%
Saturated Fat 7g
37%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 65mg
22%
Sodium 309mg
13%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 18g
Vitamin A
7%
Vitamin C
1%
Calcium
12%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb. grass-fed ground beef
  2. 1/4 c. whole milk ricotta cheese (well drained)
  3. 1/4 c. Parmesan cheese
  4. 2 tbsp. heavy whipping cream
  5. 2 tsp. garlic paste
  6. 1 tsp. onion powder
  7. 1 tsp. Italian seasoning
  8. 1/2 tsp. pepper
  9. 2 tbsp. olive oil
  10. 2 c. Ragu Light Tomato & Basil No Sugar Added Pasta Sauce
Instructions
  1. Combine the meat, cheeses, cream, garlic paste and seasonings in a bowl. Mix by hand until well combined. Do not over mix.
  2. Heat the oil in a large pot or dutch oven over medium-low heat. Once the oil is hot use a cookie scooper to scoop the meat mixture out and roll into balls. Brown the meatballs. Be careful because these meatballs are more delicate since they are made with dairy instead of bread or breadcrumbs. Once the meatballs are browned on all sides pour the sauce into the pot. Stir to combine and then lower the heat to low and cover the pot.
Notes
  1. You can let the meatballs simmer in the entire jar but remember you don't want to use more than 1/4 of the sauce while eating to keep your carbs in check.
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calories
274
fat
19g
protein
18g
carbs
6g
more
My Sweet Sanity http://mysweetsanity.com/
LCHF Italian Meatballs

For more information on all of the varieties of Ragu Pasta Sauces and where to buy them be sure to check out their website. 

 

 


Make Halftime Deliciously Easy with Chili Cheese Dip

by Jennifer Wieland
Make Halftime Deliciously Easy with Chili Cheese Dip #ProgressoChili #ProgressoGameDay #GameDayFavorites

The teams are getting widdled down and the big game is fast approaching. It’s time to think about what you’ll be serving to wow your favorite football fans during halftime. For me, I am a fan of dips, finger foods and small plate options. It makes it so much easier to work with that while yelling at the TV. (Sorry, crazy, hardcore fan here.) One of my favorite go to dips is Chili Cheese Dip. It’s easy to put together and make but it’s filling enough to feel like you are eating more than just a dip. 

Make Halftime Deliciously Easy with Chili Cheese Dip #ProgressoChili #ProgressoGameDay #GameDayFavorites

In the past I have used <shudder> canned chili to make this dip but now that Progresso has a a great line of chili products available I have switched. I love that the chili is chunky with quality meats, beans and vegetables. 

Make Halftime Deliciously Easy with Chili Cheese Dip #ProgressoChili #ProgressoGameDay #GameDayFavorites

Progresso Chili comes in three great flavors:

• Roasted Vegetable Chili with 3 Beans
• Smokehouse Pork and Beef Chili with Beans
• Southwest Style White Chicken Chili with Beans

I love that I can get this with so many options. I can go traditional with pork and beef or change things up with a white chili or have my vegetarian frineds covered with a veggie chili!

Make Halftime Deliciously Easy with Chili Cheese Dip #ProgressoChili #ProgressoGameDay #GameDayFavorites

The Chili Cheese Dip is so quick and easy to make and your guests will love how great it tastes! Some simple ingredients and a quick bake is all it takes. 

 

Chili Cheese Dip
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1389 calories
46 g
368 g
117 g
50 g
68 g
851 g
2240 g
28 g
0 g
35 g
Nutrition Facts
Serving Size
851g
Amount Per Serving
Calories 1389
Calories from Fat 1025
% Daily Value *
Total Fat 117g
179%
Saturated Fat 68g
339%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 368mg
123%
Sodium 2240mg
93%
Total Carbohydrates 46g
15%
Dietary Fiber 8g
31%
Sugars 28g
Protein 50g
Vitamin A
166%
Vitamin C
582%
Calcium
114%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 8 oz. pkg. cream cheese, softened
  2. 1/2 c. salsa, thick and chunky
  3. 1 1/2 c. Progresso Chili
  4. 1 c. cheddar cheese, shredded
  5. 2 green onions, diced
  6. 1 Roma tomato, diced
  7. 1/4 c. cilantro, chopped
Instructions
  1. Preheat oven to 325°.
  2. In a pie tin or cake pan spread the softened cream cheese to cover the bottom. Then spread the salsa over the cream cheese and follow that with the chili. Next, add the cheddar cheese over the top. Bake in the oven for 20 minutes. Top the cooked dip with the green onion, tomato and cilantro and then serve with tortilla chips.
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calories
1389
fat
117g
protein
50g
carbs
46g
more
My Sweet Sanity http://mysweetsanity.com/
Progresso Chili is available nationally in the soup aisle and comes in a pouch (2-2 ½ servings). For more information on the entire line of Progresso products, and new game day-ready recipes and serving ideas go to the Progresso game day website.

 

 


A Guide to Cows and Their Cheeses

by Jennifer Wieland
A Guide to Cows and Their Cheeses - Cabot Cheese

 

 

 

We are huge fans of Cabot Cheese in my house! I use it in cooking and many of the more interesting flavors they produce make it on cheese platters at parties we have. The reason for that is I think most home cooks, chefs and food eaters will all agree that a good cheese can take a meal from meh to marvelous. Let’s face it, there are many dishes that just would not be the same without cheese. I have however had meals that you could taste a poorer quality cheese and other meals where a great cheese elevated a meal to another level entirely. I’m pretty sure that most people are like me though and walk into a grocery store knowing little to nothing about where their cheese comes from, how it is made or what makes a great cheese. Thankfully, I have a wonderful guide to cows and their cheeses from Cabot Cheese to share with you. Hopefully this will open your eyes to the differences in cows, fat, milk production and the step-by-step process of cheese making. So let’s take a look below and make sure you are grabbing the marvelous cheese at the store and leaving the meh behind.

 
Beautiful Bovines Cheese Making Process Infographic
Presented By Cabot
 

Do you have a favorite cheese that is your go to for meals, snacks or cheese trays?

 


Zesty Chicken and Refried Bean Tortas With La Morena Products

by Jennifer Wieland
Zesty Chicken and Refried Bean Tortas
This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena

My paternal grandma was Mexican and I lived for holidays as a kid because that meant we got to eat tamales, chicken mole and whatever other food creations she made for the entire family. She didn’t do this all the time because you see my dad was one of twelve children. Now add-on grandchildren and great-grandchildren and the numbers were staggering. This truly is one of the memories I love most from each year growing up. The problem I had though happened when my grandma passed away and I realized I had never asked her to teach me how to make everything. It broke my heart thinking that I had missed that connection to her. Luckily for me though her sister, my great-aunt known to all of us as Auntie was willing to teach those of us that wanted to learn. She taught us how to cook meats, make tamales, how to make homemade tortillas and I can never thank her enough for it. These last few years though I have enjoyed experimenting with Mexican ingredients to incorporate them into more meals for my family. One such recipe is my Zesty Chicken and Refried Bean Tortas that I make with La Morena products.

Zesty Chicken and Refried Bean Tortas

What’s a torta you ask? The word torta is a Spanish, Italian and Portuguese word that has many culinary meanings. In Mexico, tortas are a type of sandwich that come in many forms. For my version I make a zesty paste marinade and coat chicken with it and then grill it up. I then garnish the torta with La Morena Refried Beans and other toppings. This is a particular favorite with my family and truly makes a great dinner or is perfect for watching your favorite sports team with some guests. You can set up a torta bar and let them all top their tortas any way they like.

La Morena Products at Pete's Fresh Market

To get all the supplies I needed to make this dish I headed to my local Pete’s Fresh Market and found everything I would need including my La Morena Refried Beans and Chipotle Peppers in Adobo Sauce.

Zesty, Mexican Chicken Marinade

Zesty Mexican Chicken Marinade
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583 calories
19 g
0 g
58 g
3 g
4 g
279 g
2860 g
4 g
0 g
50 g
Nutrition Facts
Serving Size
279g
Amount Per Serving
Calories 583
Calories from Fat 509
% Daily Value *
Total Fat 58g
89%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 2860mg
119%
Total Carbohydrates 19g
6%
Dietary Fiber 7g
29%
Sugars 4g
Protein 3g
Vitamin A
46%
Vitamin C
52%
Calcium
16%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 7oz. can La Morena Chipotle Peppers in Adobo Sauce
  2. 1/2 of a 4oz. can fire roasted green chiles
  3. 1/4 of a large Spanish Onion, diced
  4. 4 cloves of garlic
  5. 2 tsp. cumin
  6. 1 tbsp. Mexican Oregano
  7. 1/2 tsp. pepper
  8. 1/4 tsp. salt
  9. 1/4 c. vegetable oil
Instructions
  1. Remove the chipotle peppers from the adobo sauceand place the peppers in a bowl. Press the peppers to remove as much of the sauce as possible. Discard or save the peppers for another recipe.
  2. In the bowl of a food processor or in a blender pulse together the adobo sauce, green chiles, onion, garlic and all of the dry seasonings. With the blender or food processor running slowly pour in the oil. Mix just until the oil is incorporated. This will be a thick marinade.
  3. Marinate 2-3 lbs. of chicken with 1/2 cup of the marinade. The remainder of the marinade can be stored in a baggie and frozen for later use.
Notes
  1. This is spicy and you are working with peppers. Be sure to wear gloves to protect your skin and avoid touching your face and eyes.
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calories
583
fat
58g
protein
3g
carbs
19g
more
My Sweet Sanity http://mysweetsanity.com/
Zesty Chicken and Refried Bean Tortas

Zesty Chicken and Refried Bean Torta
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2328 calories
79 g
964 g
49 g
368 g
14 g
1556 g
1987 g
9 g
0 g
28 g
Nutrition Facts
Serving Size
1556g
Amount Per Serving
Calories 2328
Calories from Fat 444
% Daily Value *
Total Fat 49g
76%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 18g
Cholesterol 964mg
321%
Sodium 1987mg
83%
Total Carbohydrates 79g
26%
Dietary Fiber 8g
33%
Sugars 9g
Protein 368g
Vitamin A
10%
Vitamin C
22%
Calcium
46%
Iron
95%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-3 lbs. boneless, skinless chicken breast
  2. 1/2 c. Zesty, Mexican Chicken Marinade
  3. 4-6 Telera or Bolillo rolls
  4. La Morena Refried Beans
  5. Cilantro
  6. Spanish onion, diced
  7. Queso Fresco
Instructions
  1. In a large plastic baggie place the chicken and cover with the marinade. Seal the bag and be sure that all of the chicken is covered with the marinade. Place in the refrigerator for at least an hour.
  2. Preheat the grill or a grill pan. If using a grill pan spray with some olive oil. Cook the chicken until cooked completely through. Times will vary depending on the size of the pieces. While the chicken is cooking heat the refried beans. Dice the cooked chicken into cubes.
  3. Slice the rolls open and spread on some of the refried beans. Next add on your chicken and then top with cilantro, onion and queso fresco.
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calories
2328
fat
49g
protein
368g
carbs
79g
more
My Sweet Sanity http://mysweetsanity.com/

 


Pepperoni Pizza Panini Sticks

by Jennifer Wieland
Pepperoni Pizza Panini Sticks served with pizza sauce for dipping.

 

 

 

 

ABC Family's Young & Hungry Food Blogger Challenge

Yesterday we were given our final challenge in the ABC Family Young & Hungry Food Bloggers Challenge. For this challenge we needed to create our go to under $10 meal. Having a large family makes trying to stretch $10 to feed us all pretty hard but I do have a meals that I can make on the cheap. One of my favorite cheap meals to make is Pepperoni Pizza Panini Sticks. The kids love them and I like how inexpensive this meal is and how quick it is to make. It’s perfect for lunch or a quick dinner.

To make these panini sandwiches more kid friendly and easy for little hands to manage i like to cut them up into sticks and serve them with pizza sauce for dipping. For some reason kids always seem to respond well to dippable foods. I think it makes them think they are playing with their food so it automatically makes the meal that much better for them.

Pepperoni Pizza Panini Sticks served with pizza sauce for dipping.I served the Pepperoni Pizza Panini Sticks last night with some rosemary & olive oil kettle cooked chips to pull together the whole Italian vibe. We ate them while watching the premier of the new Young & Hungry show on ABC Family, which I loved by the way!

 

Pepperoni Pizza Panini Sticks
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1444 calories
76 g
259 g
94 g
71 g
44 g
416 g
3374 g
3 g
2 g
38 g
Nutrition Facts
Serving Size
416g
Amount Per Serving
Calories 1444
Calories from Fat 834
% Daily Value *
Total Fat 94g
144%
Saturated Fat 44g
220%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 31g
Cholesterol 259mg
86%
Sodium 3374mg
141%
Total Carbohydrates 76g
25%
Dietary Fiber 4g
16%
Sugars 3g
Protein 71g
Vitamin A
30%
Vitamin C
1%
Calcium
98%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6-8 slices of Pane Italian bread (This is the bread that has a hard crust and soft middle that's loaf is circular in shape.)
  2. 1/5 lb. sandwich pepperoni, sliced thin
  3. 1 - 1.5 c. finely shredded mozzarella cheese
  4. butter, softened
  5. garlic powder and Italian seasoning to taste
  6. pizza sauce
Instructions
  1. Heat panini press or grill pan.
  2. Butter one side of each slice of bread and sprinkle with desired amount of garlic powder. Turn the bread over and on one slice sprinkle come cheese to cover the surface. Lay down the pepperoni over the cheese so that the slices overlap. Next, cover the pepperoni with more cheese and sprinkle with Italian seasoning. Top with another slice of the buttered bread. Make sure that the buttered side is facing up.
  3. Place in panini maker and press to cook. If cooking on stove with grill pan. If you are using a grill pan on the stove: Place the panini down and cover the top of it with a frying pan and top that with a foil wrapped brick. I cook mine for 1-2 minutes on each side over medium heat.
  4. Using a sharp knife slice into 1-2" wide sticks and serve with warmed pizza sauce for dipping.
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calories
1444
fat
94g
protein
71g
carbs
76g
more
My Sweet Sanity http://mysweetsanity.com/
ABC Family's Young & Hungry Food Blogger Challenge

In “Young & Hungry,” two worlds collide when Josh (Jonathan Sadowski Sadowski), a wealthy young tech entrepreneur, meets Gabi (Emily Osment), a feisty young food blogger, looking to be his personal chef. Gabi is desperate for the job and must prove herself, mostly to Josh’s aide ( Rex Lee), who prefers a famous chef for the job. When Josh enlists Gabi to prepare a romantic meal for him and his girlfriend, the dinner goes awry and Gabi finds herself in a very awkward position. With the help of her best friend Sofia (Aimee Carrero) and Josh’s housekeeper (Kym Whitley), Gabi turns a difficult situation into an opportunity for employment and maybe even love.

Young & Hungry stars Emily Osment (Hannah Montana), Jonathan Sadowski ($#*! My Dad Says), Rex Lee (“Entourage”), Aimee Carrero (“Blue Lagoon: The Awakening”) and Kym Whitley (“Animal Practice”) with Annie Potts (“GCB,” “Designing Women”) as a recurring guest star. The series is executive produced by Eric Tannenbaum and Kim Tannenbaum (“Two and a Half Men”), CBS Television Studios, Relativity Television, Jessica Rhoades (“Sharpay’s Fabulous Adventure”) and Ashley Tisdale (“High School Musical”). The pilot was written by David Holden (“Accidentally on Purpose”). Gabi Moskowitz, a San Francisco based food blogger, of BrokeAssGourmet.com, contributed to the development of this project.


Spinach, Chive, Sun-Dried Tomato & Cheese Scones

by Jennifer Wieland
Spinach, Chive, Sun-Dried Tomato & Cheese Scones

 

 

 

 

ABC Family's Young & Hungry Food Blogger ChallengeThe new challenge in the Young & Hungry Food Blogger Challenge is up and it’s a favorite of mine. It’s cheese! I, like many of you am a huge cheese fan and was so happy to get to work with cheese in this contest. I wanted to do something different from what I thought most of the other bloggers would be doing and wanted to do a baked treat instead of a meal or appetizer. So I decided to go with one of my favorite recipes that I make… Spinach, Chive, Sun-Dried Tomato & Cheese Scones.

One of my favorite things to do while baking is to slip in some veggies that the kids don’t even know are there. They will eat a cupcake and have no idea there are pureed carrots or sweet potatoes nestled inside all of that yummy goodness. I also like to change-up my baking and take something that is normally considered a sweet and make it into a savory dish. Seriously, these spinach, chive, sun-dried tomato & cheese scones are an absolute delight and perfect any time of the day you need a little bite to eat.

Spinach, Chive, Sun-Dried Tomato & Cheese Scones

Spinach, Chive, Sun-Dried Tomato & Cheese Scones
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2628 calories
277 g
495 g
137 g
75 g
77 g
797 g
1421 g
29 g
4 g
50 g
Nutrition Facts
Serving Size
797g
Amount Per Serving
Calories 2628
Calories from Fat 1203
% Daily Value *
Total Fat 137g
210%
Saturated Fat 77g
384%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 42g
Cholesterol 495mg
165%
Sodium 1421mg
59%
Total Carbohydrates 277g
92%
Dietary Fiber 11g
43%
Sugars 29g
Protein 75g
Vitamin A
105%
Vitamin C
17%
Calcium
177%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 ½ c. All-purpose flour
  2. 1 tbsp. Sugar
  3. 2 ½ tsp. Baking powder
  4. ¼ tsp. Garlic powder
  5. 1/4 tsp. Onion powder
  6. ½ c. Butter, cold and cubed
  7. 1/3 c. Fresh baby spinach, finely chopped
  8. 1 tbsp. Chives, chopped
  9. ¼ c. Sun-dried tomatoes, finely diced
  10. ½ c. Three cheese blend - Parmesan, Asiago & Romano
  11. ¾ c. Milk
  12. 1 lg. Egg
  13. 1 tbsp. Olive oil
Instructions
  1. Preheat oven to 400ᴼ and line a baking sheet with parchment paper or a silicone liner.
  2. Place the flour, sugar, baking powder and garlic powder in a large bowl and stir together. Cut the cold butter into the dry ingredients using a pastry blender until the ingredients start to look like coarse crumbs and there are no longer large chunks of butter. Stir in the spinach, chives, sun-dried tomatoes and cheese. Whisk together the milk, egg and olive oil and then add to the dry mix. Stir until it starts to come together and then using your hands if necessary finish mixing the ingredients together.
  3. Shape the dough into a flattened circle and then cut into eight wedges. Place each of the wedges on the lined baking sheet leaving a few inches in between each one. Bake in the oven for 20-25 minutes. Carefully remove the scones from the pan and place them on a cooling rack.
  4. Serve the scones while they are still warm with some butter.
Notes
  1. You can also blend the ingredients in a food processor if that is easier for you just be sure not to over blend.
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calories
2628
fat
137g
protein
75g
carbs
277g
more
My Sweet Sanity http://mysweetsanity.com/

 

TO VOTE FOR MY SPINACH, CHIVE, SUN-DRIED TOMATO & CHEESE SCONES
RECIPE CLICK HERE!

THANK YOU!

 

ABC Family's Young & Hungry Food Blogger Challenge

In “Young & Hungry,” two worlds collide when Josh (Jonathan Sadowski Sadowski), a wealthy young tech entrepreneur, meets Gabi (Emily Osment), a feisty young food blogger, looking to be his personal chef. Gabi is desperate for the job and must prove herself, mostly to Josh’s aide ( Rex Lee), who prefers a famous chef for the job. When Josh enlists Gabi to prepare a romantic meal for him and his girlfriend, the dinner goes awry and Gabi finds herself in a very awkward position. With the help of her best friend Sofia (Aimee Carrero) and Josh’s housekeeper (Kym Whitley), Gabi turns a difficult situation into an opportunity for employment and maybe even love.

Young & Hungry stars Emily Osment (Hannah Montana), Jonathan Sadowski ($#*! My Dad Says), Rex Lee (“Entourage”), Aimee Carrero (“Blue Lagoon: The Awakening”) and Kym Whitley (“Animal Practice”) with Annie Potts (“GCB,” “Designing Women”) as a recurring guest star. The series is executive produced by Eric Tannenbaum and Kim Tannenbaum (“Two and a Half Men”), CBS Television Studios, Relativity Television, Jessica Rhoades (“Sharpay’s Fabulous Adventure”) and Ashley Tisdale (“High School Musical”). The pilot was written by David Holden (“Accidentally on Purpose”). Gabi Moskowitz, a San Francisco based food blogger, of BrokeAssGourmet.com, contributed to the development of this project.

Young & Hungry premieres on ABC Family on Wednesday, June 25th, at 8/7 p.m. CST

 


Mexican Corn Salad

by Jennifer Wieland
Mexican Corn Salad - Elotes

Growing up in Chicago and being part of a Mexican family meant that I spent time in the Pilsen neighborhood, which is a predominantly Hispanic part of the city. Usually we were there to visit my great-aunt who would always have the best tamales ready to feed us with. While there my parents would hit the Mexican bakery across the street to buy a bunch of Conchas (Mexican sweet bread) for us to take home with us. Us kids, we would beg and plead for my parents to let us stop at one of the little bicycle carts that roamed the neighborhood selling everything from tamales, to paletas (Mexican popsicles), to elotes (Mexican corn on the cob). Since my auntie would fill us up with tamales we would usually end up with paletas if I got to pick or elotes if my sister did. My brother being younger just had no say.

Now though, I am older and I can make my own tamales and my auntie has moved to a different neighborhood so I rarely head into the Pilsen neighborhood anymore but when I do I still see the carts there and it reminds me of my childhood. Same thing happens for my sister but with her it’s funny because she loves Elotes so much that I have seen her head there while pregnant just to find a cart and buy some because a craving struck her. It has happened with every pregnancy I think and since she is pregnant right now I decided to make her some Mexican corn but with a twist. I made it into a Mexican corn salad and let me tell you it was so ridiculously good and one of the favorite foods served at our family Memorial Day BBQ. Now, if you have never had elotes then good God, it is a must try!

Mexican Corn Salad - Elotes

Mexican Corn Salad
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2109 calories
172 g
294 g
159 g
31 g
71 g
1020 g
1796 g
33 g
4 g
78 g
Nutrition Facts
Serving Size
1020g
Amount Per Serving
Calories 2109
Calories from Fat 1397
% Daily Value *
Total Fat 159g
244%
Saturated Fat 71g
356%
Trans Fat 4g
Polyunsaturated Fat 39g
Monounsaturated Fat 39g
Cholesterol 294mg
98%
Sodium 1796mg
75%
Total Carbohydrates 172g
57%
Dietary Fiber 23g
91%
Sugars 33g
Protein 31g
Vitamin A
360%
Vitamin C
215%
Calcium
25%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp. + 7 tbsp. salted butter, melted
  2. 24 oz. frozen sweet corn
  3. 1/2 red bell pepper, diced
  4. 1 carrot, diced
  5. 1/3 c. mayonnaise
  6. 1 tbsp. chopped cilantro
  7. 1/4 c. Cotija cheese
  8. juice of half a lime
  9. 1 tsp. paprika
Instructions
  1. In a large frying pan melt 1 tbsp. of butter over medium-high heat and then toss in the corn, bell pepper and carrots. Make sure to get it into an even layer. Let it cook until the corn is cooked through and the other veggies are softened a bit. Then give it a stir and flatten again. Now cook until it some of it starts to brown a bit. Remove pan from heat then and pour the veggies into a serving bowl. Pour the 7 tbsp. of melted butter over the veggies and stir. Add the mayonnaise and stir until all of the veggies are evenly coated. Stir in half the cheese, the cilantro and the lime juice. Top with the remaining cheese and sprinkle with the paprika.
beta
calories
2109
fat
159g
protein
31g
carbs
172g
more
My Sweet Sanity http://mysweetsanity.com/
 This recipe is featured on My Creative Days along with a bunch of other fun and fabulous recipes and crafts for backyard gatherings.


End of the School Year and Cookouts

by Jennifer Wieland

I know I have been majorly slacking here on the blog. Don’t worry though, I have been slacking everywhere in my life as well. It’s truly not that I am being lazy. I have been trying. It has just been really hard with so many family birthdays, the end of the school year and well I have been sick. I have been hanging out a great deal in doctor’s offices, hospitals and labs. It sucks and whatever is wrong with me leaves me barely functioning half the time. Hopefully, they get it all pieced together soon though so the kids have a somewhat enjoyable summer. I am having a good week so far this week and have been working on some things to get posted. With the explanations out-of-the-way. Let’s jump into what this post is all about.

The Christmas holiday and the end of the school year cause me to panic. You see my three youngest need gifts for school staff. This year one needed seven, one needed five and last needed three. They all have teachers, aides, therapists and social workers that need a treat for all they do but this year I wanted to be able to give the kids a chance to hand out a little something to their friends in class as a farewell. So I needed to come up with an inexpensive gift for their friends that was not just candy or something similar. I wanted it to be something they could use this summer to be creative. I got a really great deal on cases of construction paper earlier in the school year. So I still had a full case that hadn’t even been opened yet. I also had pencils that I got on clearance at Target for 75% off and 4 packs of crayons that came in an 8 pack for $2. I had to get some curling ribbon to assemble and had to create a cute little tag that I could attach to all of the gifts. The tags I made came out nice.

OwlYou can click the link below to get the printable version.

Owl Miss You Printable

Now that the kids are out of school and summer is fully upon us, I am going to take a break today from baking and head into the land of cooking. I love baking. It is a true joy to me. Cooking however, not so much. You see cooking is a mandatory chore. Which makes it work which means it is automatically less fun. I do however cook though because I must. I thought I would share two of my favorite recipes. One is for a pasta salad from Kraft that I have been making for years. When I go somewhere and ask if I can bring anything people always ask for this pasta salad and desserts. It is really yummy and different from standard ones as it uses tortellini for the pasta. I usually make it at least 4-6 hours in advance because it tastes better when the flavors have time to marry. The recipe can be found here on the Kraft website.

The other recipe I want to share with you is for my Italian chicken burgers. These are a nice addition to any cookout as they are not your standard fare. This is a burger made with ground chicken and topped with fresh mozzarella, marinara sauce and basil. While this is just as filling as a beef burger it is a lighter alternative.

Pasta Salad and Italian Chicken Burger

Italian Chicken Burger
makes four 1/4 burgers

1 lb. ground chicken
3/4 tsp onion powder
1/4 tsp fresh ground black pepper
1 tsp italian seasoning
1/2 tsp oregano
3-4 cloves of garlic, minced
fresh mozzarella cheese
your favorite marinara sauce, heated
fresh basil, sliced into ribbons
4 buns/rolls, toasted

Preheat grill or grill pan.

In a large bowl combine the first six ingredients and mix using your hands. Form into four patties using your hands or a hamburger press. Cook burgers completely through, about 10-20 minutes. Cover them with a slice of fresh mozzarella cheese and allow to melt. Remove from grill or grill pan and place on bun. Top with marinara sauce and basil and enjoy.


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