Gingerbread Monkey Bread with King's Hawaiian Rolls

Disclosure: I got this product as part of an advertorial. 

     With the holidays almost here I've been busy planning my menus.  I have a party this weekend, I need a good breakfast entree, and a few desserts for Christmas Day.  I am always overwhelmed by the amount of recipes out there so this holiday King's Hawaiian is helping me with my holiday food.

      King's Hawaiian carries a full line of bread products from dinner rolls and sweet rolls to hamburger buns and sweet round bread.  I really love the sweet round bread.  This weekend I'm using it to make a bread bowl for my spinach dip.  The sweetness of the bread really pairs nicely with the savory dip.  The outside of the bread is firm and makes for a great bowl while the inside is fluffy and delicious.

      Then I started thinking about breakfast.  I wanted easy because I've been baking non-stop over the past 3 weeks and need a break.  My first though was monkey bread but I wasn't sure how to make that work.  My next thought was gingerbread.  I put the two together and came up with this delicious Gingerbread Monkey Bread recipe!

       The bread gets crisp on the outside but is soft and sweet on the inside.   It tastes like gingerbread and is gooey and delicious.  It's the perfect Christmas morning breakfast or it would be great for a mid-day snack as well.  Give it a try, it only takes a few minutes and it'll look like you've been in the kitchen all morning!

Gingerbread Monkey Bread (a Hezzi-D original)

For the bread:
1 package King's Hawaiian Savory Butter Dinner Rolls (12 count)
1 egg
1/4 c. molasses
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 c. sugar

For the topping:
4 T.  butter, melted
3 T. molasses
3/4 c. brown sugar
1 t. ginger

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray.

2.  Cut each dinner roll into 4, 6, or 8 pieces and place in a large bowl.  I cut them into different amounts so that the pieces were not all the same size. 

3.  In a small bowl beat the egg.  Add in the molasses, cinnamon, ginger, cloves, and sugar and mix well.  Pour over top of the bread in the large bowl and toss to coat.

4.  Arrange the bread pieces in the Bundt pan evenly.

5.   In a small bowl combine the butter, molasses, brown sugar, and ginger.  Pour evenly over top of the bread in the Bundt pan.  Bake for 15-20 minutes.

6.  Remove from oven and allow to cool for 15.  Run a knife around the edge of the pan and then invert onto a plate.  Cut into slices and serve.

Connect with King's Hawaiian:

Twitter: @KingsHawaiian
Facebook: www.Facebook.com/KingsHawaiian

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Disclosure: I got this product as part of an advertorial. 

     With the holidays almost here I've been busy planning my menus.  I have a party this weekend, I need a good breakfast entree, and a few desserts for Christmas Day.  I am always overwhelmed by the amount of recipes out there so this holiday King's Hawaiian is helping me with my holiday food.

      King's Hawaiian carries a full line of bread products from dinner rolls and sweet rolls to hamburger buns and sweet round bread.  I really love the sweet round bread.  This weekend I'm using it to make a bread bowl for my spinach dip.  The sweetness of the bread really pairs nicely with the savory dip.  The outside of the bread is firm and makes for a great bowl while the inside is fluffy and delicious.

      Then I started thinking about breakfast.  I wanted easy because I've been baking non-stop over the past 3 weeks and need a break.  My first though was monkey bread but I wasn't sure how to make that work.  My next thought was gingerbread.  I put the two together and came up with this delicious Gingerbread Monkey Bread recipe!

       The bread gets crisp on the outside but is soft and sweet on the inside.   It tastes like gingerbread and is gooey and delicious.  It's the perfect Christmas morning breakfast or it would be great for a mid-day snack as well.  Give it a try, it only takes a few minutes and it'll look like you've been in the kitchen all morning!

Gingerbread Monkey Bread (a Hezzi-D original)

For the bread:
1 package King's Hawaiian Savory Butter Dinner Rolls (12 count)
1 egg
1/4 c. molasses
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 c. sugar

For the topping:
4 T.  butter, melted
3 T. molasses
3/4 c. brown sugar
1 t. ginger

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray.

2.  Cut each dinner roll into 4, 6, or 8 pieces and place in a large bowl.  I cut them into different amounts so that the pieces were not all the same size. 

3.  In a small bowl beat the egg.  Add in the molasses, cinnamon, ginger, cloves, and sugar and mix well.  Pour over top of the bread in the large bowl and toss to coat.

4.  Arrange the bread pieces in the Bundt pan evenly.

5.   In a small bowl combine the butter, molasses, brown sugar, and ginger.  Pour evenly over top of the bread in the Bundt pan.  Bake for 15-20 minutes.

6.  Remove from oven and allow to cool for 15.  Run a knife around the edge of the pan and then invert onto a plate.  Cut into slices and serve.

Connect with King's Hawaiian:

Twitter: @KingsHawaiian
Facebook: www.Facebook.com/KingsHawaiian

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

reade more... Résuméabuiyad

COCOZIA Coconut Water: Product Review

     I've recently been on a coconut kick.  I made a coconut cake for my dad last winter and I've been loving the flavor ever since.  I use coconut oil in my baked goods and also use coconut flour to bake gluten free baked goods.  So when I had the opportunity to try COCOZIA 100% Organic Coconut Water I jumped at the chance.

     I'm big into helping myself be healthier by any means possible and that includes drinking more water.  Especially water that isn't dripping in calories and packed with sugar which is why COCOZIA held such an appeal for me.  Also, this coconut water is kosher, USDA Organic Certified and Non-GMO project verified. There are NO added sugars and zero fat plus the only ingredient is organic coconut water.

     While you currently can't find COCOZIA coconut water in stores, it is available on Amazon in cases of 12, with each carton holding 11.1 oz. They come in a large box but each carton is really similar to a juice box and is served with a straw.  They are perfect for packing in lunches or for throwing in my bag on the way to the gym.

      Actually, this is a really great beverage to take to the gym because it COCOZIA contains  potassium and magnesium, as well as other electrolytes. Electrolytes are directly involved with body hydration and muscle function. It's so much better to get the electrolytes from a natural source like COCOZIA than from a sugary, synthetic sports drink alternative.

      The taste is light and refreshing, though it does take some getting used too.  There is no added sweetener so it's the actual water that has come out of the coconut.  There is a very mild flavor of coconut in the water.  I first tried it warm and wasn't a fan.  Then I tried  it ice cold out of the refrigerator and thought it was pretty good.  My favorite way to enjoy it was in a fruit smoothie. 

      Overall it's a great post-workout beverage or as an additive to fruit smoothies.  The light taste makes it refreshing and it's great for hydrating. 

I was provided with an Amazon gift card to purchase 1 carton of Cocozia Coconut water in exchange for a review on Amazon and blog. All photos, opinions, and writing are my own.

     I've recently been on a coconut kick.  I made a coconut cake for my dad last winter and I've been loving the flavor ever since.  I use coconut oil in my baked goods and also use coconut flour to bake gluten free baked goods.  So when I had the opportunity to try COCOZIA 100% Organic Coconut Water I jumped at the chance.

     I'm big into helping myself be healthier by any means possible and that includes drinking more water.  Especially water that isn't dripping in calories and packed with sugar which is why COCOZIA held such an appeal for me.  Also, this coconut water is kosher, USDA Organic Certified and Non-GMO project verified. There are NO added sugars and zero fat plus the only ingredient is organic coconut water.

     While you currently can't find COCOZIA coconut water in stores, it is available on Amazon in cases of 12, with each carton holding 11.1 oz. They come in a large box but each carton is really similar to a juice box and is served with a straw.  They are perfect for packing in lunches or for throwing in my bag on the way to the gym.

      Actually, this is a really great beverage to take to the gym because it COCOZIA contains  potassium and magnesium, as well as other electrolytes. Electrolytes are directly involved with body hydration and muscle function. It's so much better to get the electrolytes from a natural source like COCOZIA than from a sugary, synthetic sports drink alternative.

      The taste is light and refreshing, though it does take some getting used too.  There is no added sweetener so it's the actual water that has come out of the coconut.  There is a very mild flavor of coconut in the water.  I first tried it warm and wasn't a fan.  Then I tried  it ice cold out of the refrigerator and thought it was pretty good.  My favorite way to enjoy it was in a fruit smoothie. 

      Overall it's a great post-workout beverage or as an additive to fruit smoothies.  The light taste makes it refreshing and it's great for hydrating. 

I was provided with an Amazon gift card to purchase 1 carton of Cocozia Coconut water in exchange for a review on Amazon and blog. All photos, opinions, and writing are my own.

reade more... Résuméabuiyad

Cooking with STAR Butter Flavored Olive Oil: Cranberry Pecan Quick Bread #STAROliveOil

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and its client.

      How many of you use olive oil on a daily basis?  I do!  When I was younger I used a lot of butter in my daily cooking but the older I've gotten, then more I use olive oil in both my cooking and baking.  I was recently at my local Wal-Mart store and saw STAR Butter Flavored Olive Oil.  Olive oil that has the flavor of butter?  I couldn't wait to get home and try it.

      If you know me, you know that I like to try my ingredients in both sweet and savory dishes to make sure it's something I can use on a daily basis.  I first tried the olive oil  in my Ravioli Florentine recipe.  After cooking the bacon, spinach, and garlic, I added in STAR Butter Flavored Olive Oil in place of butter and then poured it over top of the ravioli.  It was delicious!  I didn't miss the butter at all because the olive oil not only tastes like butter it smells like butter too!

      Then I had to try the olive oil  in one of my baked goods.  I chose to make a quick bread with cranberries and pecans because I thought the butter would work well with the sour cranberries and the crunch of the pecans.  As the loaves were baking my mouth was watering with the buttery scent in the air. 

     
     The Cranberry Pecan bread came out perfectly.  It was rich, buttery, and delicious.  The bread was moist full of flavors from the olive oil, cranberries, and pecans.  It made three mini loaves which is perfect for gift giving at this time of year.

      I really liked that I could use the STAR Butter Flavored Olive Oil in both my everyday dinners as well as in my holiday baking.  It's a versatile olive oil that doesn't make me miss the butter in classic dishes.  My husband is excited to try popping popcorn in the oil and then drizzling it on top as well.  We're hoping to try that out tomorrow!

Cranberry Pecan Quick Bread (a Hezzi-D original)

1 1/3 c. flour
1 1/2 t. baking powder
3/4 t. salt
1 c. STAR Butter Flavored Olive Oil
1/2 c. sugar
1/4 c. brown sugar
2 eggs
1 t. vanilla
3/4 c. fresh cranberries
1/2 c. pecans, chopped

1.  Preheat the oven to 350 degrees.  Spray 3 or 4 mini loaf pans with cooking spray and set aside.

2.  In a medium bowl combine the flour, baking powder, and salt.  Mix and set aside.

3.  In a large bowl combine the olive oil, sugar, and brown sugar.  Mix well.  Add in the eggs and stir until combined.  Stir in the vanilla.

4.  Add the flour mixture to the olive oil mixture and stir until just blended.  Gently fold in the cranberries and pecans.

5.  Divide the batter evenly between 3 or 4 mini loaf pans.  (I used 3 but my paper loaf pans were slightly larger then traditional loaf pans).  Place several fresh cranberries on top of each loaf before placing in the oven.

6.  Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean.

7.  Remove from oven and cool on a wire rack.  Slice and enjoy. 

     Want to try STAR Butter Flavored Olive Oil for yourself?  Head on over to the STAR Facebook Page and enter for your chance to win a bottle!  

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and its client.

      How many of you use olive oil on a daily basis?  I do!  When I was younger I used a lot of butter in my daily cooking but the older I've gotten, then more I use olive oil in both my cooking and baking.  I was recently at my local Wal-Mart store and saw STAR Butter Flavored Olive Oil.  Olive oil that has the flavor of butter?  I couldn't wait to get home and try it.

      If you know me, you know that I like to try my ingredients in both sweet and savory dishes to make sure it's something I can use on a daily basis.  I first tried the olive oil  in my Ravioli Florentine recipe.  After cooking the bacon, spinach, and garlic, I added in STAR Butter Flavored Olive Oil in place of butter and then poured it over top of the ravioli.  It was delicious!  I didn't miss the butter at all because the olive oil not only tastes like butter it smells like butter too!

      Then I had to try the olive oil  in one of my baked goods.  I chose to make a quick bread with cranberries and pecans because I thought the butter would work well with the sour cranberries and the crunch of the pecans.  As the loaves were baking my mouth was watering with the buttery scent in the air. 

     
     The Cranberry Pecan bread came out perfectly.  It was rich, buttery, and delicious.  The bread was moist full of flavors from the olive oil, cranberries, and pecans.  It made three mini loaves which is perfect for gift giving at this time of year.

      I really liked that I could use the STAR Butter Flavored Olive Oil in both my everyday dinners as well as in my holiday baking.  It's a versatile olive oil that doesn't make me miss the butter in classic dishes.  My husband is excited to try popping popcorn in the oil and then drizzling it on top as well.  We're hoping to try that out tomorrow!

Cranberry Pecan Quick Bread (a Hezzi-D original)

1 1/3 c. flour
1 1/2 t. baking powder
3/4 t. salt
1 c. STAR Butter Flavored Olive Oil
1/2 c. sugar
1/4 c. brown sugar
2 eggs
1 t. vanilla
3/4 c. fresh cranberries
1/2 c. pecans, chopped

1.  Preheat the oven to 350 degrees.  Spray 3 or 4 mini loaf pans with cooking spray and set aside.

2.  In a medium bowl combine the flour, baking powder, and salt.  Mix and set aside.

3.  In a large bowl combine the olive oil, sugar, and brown sugar.  Mix well.  Add in the eggs and stir until combined.  Stir in the vanilla.

4.  Add the flour mixture to the olive oil mixture and stir until just blended.  Gently fold in the cranberries and pecans.

5.  Divide the batter evenly between 3 or 4 mini loaf pans.  (I used 3 but my paper loaf pans were slightly larger then traditional loaf pans).  Place several fresh cranberries on top of each loaf before placing in the oven.

6.  Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean.

7.  Remove from oven and cool on a wire rack.  Slice and enjoy. 

     Want to try STAR Butter Flavored Olive Oil for yourself?  Head on over to the STAR Facebook Page and enter for your chance to win a bottle!  

reade more... Résuméabuiyad

Meal Planning with eMeals + Slow Cooker Southwest Chicken

Try eMeals now for 35% off using code:   cyber35

 Do you meal plan?  Up until a few years ago I never did but now that I do I'm never going to stop!  Meal planning not only saves me the hassle of wondering what's for dinner, it also allows me to shop once for 7 days worth of meals!

While I often sit down for several hours on Saturday, find recipes, and make a grocery list, I recently found a company that does the work for me!  eMeals is a great company that provides over 50 weekly menu plans each week based on the preference of their customers.  I've been receiving eMeals for over 6 months now and it has really cut down on my menu planning time.

Each week a meal plan is sent to your inbox customized to your food style, size of my household, and even by grocery stores in my area.  I can choose from the following plans:  classic, clean eating, simple gourmet, low fat, low carb, paleo, portion control, organic, vegetarian and gluten-free meals.  In addition to receiving 7 complete dinner recipes each week, including entrees and sides,  each customer also receives a complete grocery list organized by sections and coordinated to weekly sales at stores in your area.   It also sends you coupons for your local grocery stores.

Since each meal plan is based on the number of people in your household it is designed to ensure you do not have any food waste.  This means no wasted money, no wasted food storage, and more money in your pockets!  On the average, eMeals customers save $1,000/year because of smart meal planning and coupons!  Who couldn't use more money during the holidays?

Wondering about what type of recipes come with eMeals?  I just happen to have one to share with you!  This recipe came from the Thanksgiving edition of eMeals, the paleo version, and we enjoyed these green beans during our Thanksgiving Day celebration.

Slow Cooker Southwest Chicken (recipe from eMeals)
14 oz. can black beans, rinsed and drained
14 oz. can chicken broth
10 oz. can diced tomatoes with green chilis
2 boneless, skinless chicken breasts
1/2 c. salsa
1/2 c. frozen yellow corn, thawed
1/2 t. dried parsley
1/2 t. ground cumin
1 c. uncooked rice 

1.  Combine the beans, broth, tomatoes, chicken, salsa, corn, parsley, and cumin in a slow cooker.  Season with pepper to taste.

2.  Cover and cook on low for 6 hours or until chicken shreds easily with a fork.

3.  Shred chicken and return to slow cooker.  Mix well and heat through.

4.  Cook rice according to package directions.  Serve chicken over top of rice. 

My husband and I really enjoyed this meal.  The best part is we had it for dinner over rice one night then turned the leftovers into chicken quesadillas the second night!  One night of cooking for two delicious meals is perfect for us!

Thinking about signing up for eMeals?  Sign up now and get 35% off using the code:  cyber35  Remember, planning save money!

This is a sponsored post written on behalf of Markerley.  All opinions published are 100% my own.  

Try eMeals now for 35% off using code:   cyber35

 Do you meal plan?  Up until a few years ago I never did but now that I do I'm never going to stop!  Meal planning not only saves me the hassle of wondering what's for dinner, it also allows me to shop once for 7 days worth of meals!

While I often sit down for several hours on Saturday, find recipes, and make a grocery list, I recently found a company that does the work for me!  eMeals is a great company that provides over 50 weekly menu plans each week based on the preference of their customers.  I've been receiving eMeals for over 6 months now and it has really cut down on my menu planning time.

Each week a meal plan is sent to your inbox customized to your food style, size of my household, and even by grocery stores in my area.  I can choose from the following plans:  classic, clean eating, simple gourmet, low fat, low carb, paleo, portion control, organic, vegetarian and gluten-free meals.  In addition to receiving 7 complete dinner recipes each week, including entrees and sides,  each customer also receives a complete grocery list organized by sections and coordinated to weekly sales at stores in your area.   It also sends you coupons for your local grocery stores.

Since each meal plan is based on the number of people in your household it is designed to ensure you do not have any food waste.  This means no wasted money, no wasted food storage, and more money in your pockets!  On the average, eMeals customers save $1,000/year because of smart meal planning and coupons!  Who couldn't use more money during the holidays?

Wondering about what type of recipes come with eMeals?  I just happen to have one to share with you!  This recipe came from the Thanksgiving edition of eMeals, the paleo version, and we enjoyed these green beans during our Thanksgiving Day celebration.

Slow Cooker Southwest Chicken (recipe from eMeals)
14 oz. can black beans, rinsed and drained
14 oz. can chicken broth
10 oz. can diced tomatoes with green chilis
2 boneless, skinless chicken breasts
1/2 c. salsa
1/2 c. frozen yellow corn, thawed
1/2 t. dried parsley
1/2 t. ground cumin
1 c. uncooked rice 

1.  Combine the beans, broth, tomatoes, chicken, salsa, corn, parsley, and cumin in a slow cooker.  Season with pepper to taste.

2.  Cover and cook on low for 6 hours or until chicken shreds easily with a fork.

3.  Shred chicken and return to slow cooker.  Mix well and heat through.

4.  Cook rice according to package directions.  Serve chicken over top of rice. 

My husband and I really enjoyed this meal.  The best part is we had it for dinner over rice one night then turned the leftovers into chicken quesadillas the second night!  One night of cooking for two delicious meals is perfect for us!

Thinking about signing up for eMeals?  Sign up now and get 35% off using the code:  cyber35  Remember, planning save money!

This is a sponsored post written on behalf of Markerley.  All opinions published are 100% my own.  

reade more... Résuméabuiyad

Shenzhen Knives: Product Review

     I do a lot of cooking and one tool I always need is a sharp knife.  It's important to have a sharp knife so that it makes cutting easier.  Dull knives actually lead to more injuries then sharp knives!  Have you ever heard of ceramic knives?  While I had heard of them, I never tried one until this past week.  Shenzhen Knives was nice enough to send me a 3 piece set of their Ceramic knives, including a 6.5" Chef's Knife, 5" Slicing Knife, and 4" Paring Knife.

     STEEL KNIVES VS CERAMIC KNIVES:  Unlike ceramic blades, steel blades are porous, and they can sometimes leave behind an after-taste or residue on the food you’re cutting. And due to its softer material, steel blades lose their edge much quicker than a ceramic blade, and they need to be re-sharpened often. Properly cleaning steel knives to prevent rust is a must as well, as they will corrode eventually, unlike ceramic knives.

     THE SHENZHEN KNIVES ADVANTAGE: Shenzhen Knives is the leading online brand of ceramic knives. As a result of our e-commerce only sales model, we can make high performance ceramic technology available to everyone. Even though ceramic knives were first introduced over 25 years ago, the price has not changed much, even with improvements in ceramic technology and manufacturing. We soon realized that there were so many layers of marketing and distribution. At Shenzhen Knives we do not spend millions on celebrity chef’s endorsements, and avoid brick and mortar retailers who need to add their huge markup to cover their overhead.

      The first knife I tried was the slicing knife.  I wanted to slice some fruit for a fruit tray.  The slicing knife cut right through the apples, pears, and oranges.  I loved how the food didn't stick to the blade and how easy the blade was to clean.  I also love the fact that a ceramic knife won't rust or stain and it won't give your food a metallic taste!

       Next I tried the ceramic Chef's knife.  I was making stir fry for dinner and needed to chop peppers, carrots, and onions.  The Chef's knife cut through all of the vegetables without any resistance!  Another great feature of these Ceramic knives are that they keep their sharp edge better than a stainless steel knife.

      So, while I was skeptical about how well these knives would work, they ended up being amazing.  I can't wait to use these as my fruit, vegetable, and cheese knives and they will have a permanent place my kitchen!

 I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

     I do a lot of cooking and one tool I always need is a sharp knife.  It's important to have a sharp knife so that it makes cutting easier.  Dull knives actually lead to more injuries then sharp knives!  Have you ever heard of ceramic knives?  While I had heard of them, I never tried one until this past week.  Shenzhen Knives was nice enough to send me a 3 piece set of their Ceramic knives, including a 6.5" Chef's Knife, 5" Slicing Knife, and 4" Paring Knife.

     STEEL KNIVES VS CERAMIC KNIVES:  Unlike ceramic blades, steel blades are porous, and they can sometimes leave behind an after-taste or residue on the food you’re cutting. And due to its softer material, steel blades lose their edge much quicker than a ceramic blade, and they need to be re-sharpened often. Properly cleaning steel knives to prevent rust is a must as well, as they will corrode eventually, unlike ceramic knives.

     THE SHENZHEN KNIVES ADVANTAGE: Shenzhen Knives is the leading online brand of ceramic knives. As a result of our e-commerce only sales model, we can make high performance ceramic technology available to everyone. Even though ceramic knives were first introduced over 25 years ago, the price has not changed much, even with improvements in ceramic technology and manufacturing. We soon realized that there were so many layers of marketing and distribution. At Shenzhen Knives we do not spend millions on celebrity chef’s endorsements, and avoid brick and mortar retailers who need to add their huge markup to cover their overhead.

      The first knife I tried was the slicing knife.  I wanted to slice some fruit for a fruit tray.  The slicing knife cut right through the apples, pears, and oranges.  I loved how the food didn't stick to the blade and how easy the blade was to clean.  I also love the fact that a ceramic knife won't rust or stain and it won't give your food a metallic taste!

       Next I tried the ceramic Chef's knife.  I was making stir fry for dinner and needed to chop peppers, carrots, and onions.  The Chef's knife cut through all of the vegetables without any resistance!  Another great feature of these Ceramic knives are that they keep their sharp edge better than a stainless steel knife.

      So, while I was skeptical about how well these knives would work, they ended up being amazing.  I can't wait to use these as my fruit, vegetable, and cheese knives and they will have a permanent place my kitchen!

 I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

reade more... Résuméabuiyad

Old El Paso Chicken Enchiladas (Frozen Entrees) #MyBlogSpark

Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.

     This has been a crazy week.  I was at trainings for work 2 days so I was out of the classroom and had to prepare sub plans.  I'm not a fan of trainings because I have a real problem sitting still for 7 or 8 hours at a time.  I think that's why I'm a special education teacher; I totally relate to my students!

      My other problem is that I have a horrible cold and I haven't felt like cooking.  However, when I got home last night I was hungry.  I looked in the freezer and saw the box of Old El Paso Chicken Enchiladas.  Old El Paso has a new line of eight different flavors of frozen entrees such as fajitas, enchiladas, quesadillas and burritos.  Each entree is meant to serve two people which was perfect for my husband and I.

      The enchiladas looked pretty good.  Since I use Old El Paso enchilada sauce as a staple in my kitchen I already knew I'd love the sauce.  The enchiladas cooked up in 45 minutes in  the oven and soon the house smelled like Mexican food!  I cooked up some Old El Paso refried beans on the side and we finished the meal with some chips and salsa. 

       The enchiladas were good.  They are corn tortillas stuffed with chicken, onions, and two typed of cheeses then topped off with ancho chili sauce.  I was expecting the sauce to be bland for the masses but it had a good deal of spice to it that both my husband and I appreciated!  It was perfect for a tasty meal that I didn't have to make myself.  

 General Mills was nice enough to send me a gift package containing:

• One (1) coupons valid for one Old El Paso Frozen Entrée each (value up to $7.99)
• Mexican Tile Chip & Dip Bowl and Serving Platter
• $10 Visa Gift Card 

They'd like to send you the same gift package!  Want a chance to win?  It's easy!  Simple go to the Old El Paso website then come back and tell me which of the 8 new frozen entrees you would like to try!  GIVEAWAY HAS ENDED.  Winner is #14 Debbie J.  Congratulations!

   

Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.

     This has been a crazy week.  I was at trainings for work 2 days so I was out of the classroom and had to prepare sub plans.  I'm not a fan of trainings because I have a real problem sitting still for 7 or 8 hours at a time.  I think that's why I'm a special education teacher; I totally relate to my students!

      My other problem is that I have a horrible cold and I haven't felt like cooking.  However, when I got home last night I was hungry.  I looked in the freezer and saw the box of Old El Paso Chicken Enchiladas.  Old El Paso has a new line of eight different flavors of frozen entrees such as fajitas, enchiladas, quesadillas and burritos.  Each entree is meant to serve two people which was perfect for my husband and I.

      The enchiladas looked pretty good.  Since I use Old El Paso enchilada sauce as a staple in my kitchen I already knew I'd love the sauce.  The enchiladas cooked up in 45 minutes in  the oven and soon the house smelled like Mexican food!  I cooked up some Old El Paso refried beans on the side and we finished the meal with some chips and salsa. 

       The enchiladas were good.  They are corn tortillas stuffed with chicken, onions, and two typed of cheeses then topped off with ancho chili sauce.  I was expecting the sauce to be bland for the masses but it had a good deal of spice to it that both my husband and I appreciated!  It was perfect for a tasty meal that I didn't have to make myself.  

 General Mills was nice enough to send me a gift package containing:

• One (1) coupons valid for one Old El Paso Frozen Entrée each (value up to $7.99)
• Mexican Tile Chip & Dip Bowl and Serving Platter
• $10 Visa Gift Card 

They'd like to send you the same gift package!  Want a chance to win?  It's easy!  Simple go to the Old El Paso website then come back and tell me which of the 8 new frozen entrees you would like to try!  GIVEAWAY HAS ENDED.  Winner is #14 Debbie J.  Congratulations!

   

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Multi-Color Peppers, Tomato, and Fresh Mozzarella Pasta with Basil Garlic Butter (Dorot Garlic and Herbs) + a Giveaway!

     Do you ever buy a small bunch of herbs at the store in hopes of using them in several recipes only to have them die on you several days later?  This happens to me all the time!  I get so annoyed that I'm throwing money out the window but fresh herbs are so much better then the dried ones in recipes.  I've been looking at a way to make them last longer and finally found Dorot Garlic and Herbs.

      Dorot Garlic and Herbs are picked, then immediately chopped, then packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and nutritive value.  They are perfect for use in soups, dinners, and side dishes!  I love the fact that I can keep them in the freezer and pull them out as needed and they won't be dead within a week.

     Want to try them out for yourself?  Check out my giveaway at the end of the post to win Dorot Garlic and Herbs!   One of my readers will win 6 coupons good for free Dorot products!

      I've been really enjoying using this product because it makes cooking so much easier.  There's no chopping, so hands smelling like garlic, and no worrying about the herbs going bad.  The very first recipe I made using these herbs was a delicious pasta dish.

     I made a multi-colored pepper, fresh tomato and mozzarella pasta with a basil garlic butter.  This dish was so easy I had it completely made in 20 minutes.  It is also a really pretty dish with the green, red, orange, and yellow peppers topped off with fresh mozzarella.  I'm thinking this one is going to be on our menu a lot in the coming months!


Colored Peppers, Tomato, and Fresh Mozzarella Pasta with Basile Garlic Butter (a Hezzi-D original)
10 oz. bow tie pasta
1 T. olive oil
4 Dorot Crushed Garlic cubes, divided 
3 or 4 bell peppers (any color), thinly sliced
1 c. cherry tomatoes, cut in half
4 T. unsalted butter
3 Dorot Chopped Basil cubes
1 t. salt
1/2 t. pepper
1/2 t. red pepper flakes
1 T. fresh lemon juice
4 oz. fresh mozzarella, thinly sliced

1.  Cook the pasta according to the package directions.  Drain and keep warm.

2.  Heat the olive oil and 1 Dorot Crushed Garlic cube in a large skillet over medium heat.  Add the peppers and saute for 4-5 minutes.  

3.  Stir in the cherry tomatoes and cook for 3-4 minutes.

4.  Meanwhile, melt the butter in a small skillet over medium heat.  As soon as it is melted add in the remaining crushed garlic cubes and the basil cubes.  Cook for 2-3 minutes.  Remove from heat and add in the salt, pepper, red pepper flakes, and lemon juice. 

5.  Reserve one tablespoon of the basil garlic butter mixture and pour the rest over top of the peppers and tomatoes.  

6.  Serve the pasta with a hearty portion of the peppers and tomatoes then top with the fresh mozzarella.  Drizzle with the reserved basil garlic butter.

Dorot provided me with the garlic and herbs and a stipend for my work but all opinions, photos, and text are 100% my own.


a Rafflecopter giveaway

     Do you ever buy a small bunch of herbs at the store in hopes of using them in several recipes only to have them die on you several days later?  This happens to me all the time!  I get so annoyed that I'm throwing money out the window but fresh herbs are so much better then the dried ones in recipes.  I've been looking at a way to make them last longer and finally found Dorot Garlic and Herbs.

      Dorot Garlic and Herbs are picked, then immediately chopped, then packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and nutritive value.  They are perfect for use in soups, dinners, and side dishes!  I love the fact that I can keep them in the freezer and pull them out as needed and they won't be dead within a week.

     Want to try them out for yourself?  Check out my giveaway at the end of the post to win Dorot Garlic and Herbs!   One of my readers will win 6 coupons good for free Dorot products!

      I've been really enjoying using this product because it makes cooking so much easier.  There's no chopping, so hands smelling like garlic, and no worrying about the herbs going bad.  The very first recipe I made using these herbs was a delicious pasta dish.

     I made a multi-colored pepper, fresh tomato and mozzarella pasta with a basil garlic butter.  This dish was so easy I had it completely made in 20 minutes.  It is also a really pretty dish with the green, red, orange, and yellow peppers topped off with fresh mozzarella.  I'm thinking this one is going to be on our menu a lot in the coming months!


Colored Peppers, Tomato, and Fresh Mozzarella Pasta with Basile Garlic Butter (a Hezzi-D original)
10 oz. bow tie pasta
1 T. olive oil
4 Dorot Crushed Garlic cubes, divided 
3 or 4 bell peppers (any color), thinly sliced
1 c. cherry tomatoes, cut in half
4 T. unsalted butter
3 Dorot Chopped Basil cubes
1 t. salt
1/2 t. pepper
1/2 t. red pepper flakes
1 T. fresh lemon juice
4 oz. fresh mozzarella, thinly sliced

1.  Cook the pasta according to the package directions.  Drain and keep warm.

2.  Heat the olive oil and 1 Dorot Crushed Garlic cube in a large skillet over medium heat.  Add the peppers and saute for 4-5 minutes.  

3.  Stir in the cherry tomatoes and cook for 3-4 minutes.

4.  Meanwhile, melt the butter in a small skillet over medium heat.  As soon as it is melted add in the remaining crushed garlic cubes and the basil cubes.  Cook for 2-3 minutes.  Remove from heat and add in the salt, pepper, red pepper flakes, and lemon juice. 

5.  Reserve one tablespoon of the basil garlic butter mixture and pour the rest over top of the peppers and tomatoes.  

6.  Serve the pasta with a hearty portion of the peppers and tomatoes then top with the fresh mozzarella.  Drizzle with the reserved basil garlic butter.

Dorot provided me with the garlic and herbs and a stipend for my work but all opinions, photos, and text are 100% my own.


a Rafflecopter giveaway

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Baked Rotini with Tomatillo Tomato Sauce + a review of Kitchen-Aid 5 Speed Hand Blender

    I am a chronic list maker.  It's a fact.  I have two lists on my refrigerator.  One is a running list of things we need at the market and the other is a list of menu planning ideas.  Next to me on the couch sit numerous lists.  I have a list for blog posts I need to write, photos I need to edit, cookbooks I need to review, and usually a list of things to do for the week.

     It doesn't just stop at home either.  I have sticky note pads all over my classroom at work.  I keep two beside my computer.  One is for keeping track of IEP's and MA forms and the other is for jotting down notes from e-mails.  On my desk I have two more sticky pads.  One is for tagging things for my assistant to do and the other is for personal notes.  In other words, I have a lot of lists.  I also try to keep a running list of items I'd like for cooking and baking but I've gotten almost everything on that list.   My favorite items I've gotten are my Kitchen-Aid Mixer (isn't it beautiful!?) and my pasta attachments for the mixer.  My amazing husband bought me the mixer years ago and my parents bought me the pasta attachments for Christmas this past year.

     However, there has been one item on my list for several years that never seems to appear and I never seem to buy myself.  It isn't that I haven't tried to buy it, I just haven't found the one I want.  So imagine my surprise when I arrived home from school only to find a package from Kitchen-Aid on my porch.  When I looked to see what it was I squealed so loudly my husband thought something was wrong!  On my porch was this gorgeous Kitchen-Aid 5-Speed Hand Blender. I've been wanting a hand blender for years because I hate transferring hot liquids to my food processor or blender then transferring them back to the pot whenever I need something blended. 

How cool is this carrying case?

     This is no ordinary hand blender though.  This bad boy has an 8 inch blending arm which can go into deep pots and blend without me having to worry about burning my hand.  The blades are so easy to switch out and don't require any tools.  The S-blade works great for blending, the multi-purpose blade crushes ice and the frother/beater blade froths milk and smoothies. If that wasn't enough there's also a whisk and a chopper attachment!  Plus it all comes in a great storage case that makes it easy to put away. My favorite part of the whole set is the pot guard.  It snaps on easily and protects my pots from the blades.  I love it!

     As soon as I received the hand blender I opened it up and couldn't wait to make dinner.  It was a little too warm outside to make soup but it was cool enough to make homemade pasta sauce.  I am not a fan of chunky sauces so I wanted to use the hand blender to smooth it out.   The sauce consisted of tomatoes, tomatillos, garlic, peppers, and seasonings.  The pasta dish was a baked pasta with roasted vegetables.

     I heated up the sauce ingredients and simmered them for 30 minutes.  Once the flavors were melding together I placed the hand blender with the S-blade into the sauce and blended for a few minutes.  The guard kept my pan from getting damaged and the blade worked its magic.  The sauce turned a lighter orange color from the green tomatillos and the red tomatoes and it smoothed right out.  The hand blender worked like a champ and was fairly quiet as well.

    I roasted up some vegetables with olive oil, salt, pepper, and garlic.  Then I layered everything in a pan with a few cheeses and baked it up.  I ended up with a delicious baked pasta layered with gooey cheese, flavorful roasted vegetables, and a tangy, smooth tomato sauce.

Baked Rotini with Tomatillo Tomato Sauce (a Hezzi-D original)
1 onion, chopped
1 head broccoli, cut into florets
1 acorn squash, peeled, seeded, and diced
1 large tomato, cored and chopped
10 tomatillos, halved
2 medium green peppers, diced 
1 t. salt
1 t. pepper
1 1/2 t. Italian seasoning
1 T. olive oil
3 garlic cloves

For the sauce:
10 tomatillos, halved
6 large tomatoes, cored, and cut into quarters
5 garlic cloves, minced
1 T. oregano
2 t. sugar
6 oz. tomato paste
1/2 onion, chopped
1/2 green pepper, diced
1 T. lemon juice
1/2 c. pasta water

For the pasta:
12 oz. rotini
1 c. ricotta (part skim is fine)
1 c. mozzarella cheese
1/4 c. Parmesan cheese

1.  Preheat the oven to 400 degrees.  Place the vegetables, salt, pepper, and olive oil on a baking sheet.  Bake for 15 minutes.  Remove from oven, add the garlic, and toss to combine.  Return to the oven for 15-20 minutes or until the vegetables begin to blacken.

2.  Place all of the sauce ingredients except for the pasta water in a medium sauce pan.  Bring to a boil then lower heat to a simmer.  Simmer for 30 minutes.

3.  Put the S-blade on a Kitchen-Aid hand blender and place the blender in the sauce pan.  Blend until smooth.  Heat for an additional 5 minutes.

4.  Cook the pasta according to the package directions.  Drain, reserving 1/2 cup of pasta water.  Keep pasta warm.

5.  Add the pasta water a tablespoon at a time to the tomato sauce, stirring after each addition, until desired consistency is reached.

6.  Pour the sauce, ricotta, roasted vegetables and pasta in a 9 x 13 baking dish.  Mix to combine.

7.  Sprinkle the pasta with mozzarella and Parmesan cheese.  Bake for 20 minutes or until cheese has melted.

 I received the Kitchen-Aid blender from the company but all opinions and photos are my own.

    I am a chronic list maker.  It's a fact.  I have two lists on my refrigerator.  One is a running list of things we need at the market and the other is a list of menu planning ideas.  Next to me on the couch sit numerous lists.  I have a list for blog posts I need to write, photos I need to edit, cookbooks I need to review, and usually a list of things to do for the week.

     It doesn't just stop at home either.  I have sticky note pads all over my classroom at work.  I keep two beside my computer.  One is for keeping track of IEP's and MA forms and the other is for jotting down notes from e-mails.  On my desk I have two more sticky pads.  One is for tagging things for my assistant to do and the other is for personal notes.  In other words, I have a lot of lists.  I also try to keep a running list of items I'd like for cooking and baking but I've gotten almost everything on that list.   My favorite items I've gotten are my Kitchen-Aid Mixer (isn't it beautiful!?) and my pasta attachments for the mixer.  My amazing husband bought me the mixer years ago and my parents bought me the pasta attachments for Christmas this past year.

     However, there has been one item on my list for several years that never seems to appear and I never seem to buy myself.  It isn't that I haven't tried to buy it, I just haven't found the one I want.  So imagine my surprise when I arrived home from school only to find a package from Kitchen-Aid on my porch.  When I looked to see what it was I squealed so loudly my husband thought something was wrong!  On my porch was this gorgeous Kitchen-Aid 5-Speed Hand Blender. I've been wanting a hand blender for years because I hate transferring hot liquids to my food processor or blender then transferring them back to the pot whenever I need something blended. 

How cool is this carrying case?

     This is no ordinary hand blender though.  This bad boy has an 8 inch blending arm which can go into deep pots and blend without me having to worry about burning my hand.  The blades are so easy to switch out and don't require any tools.  The S-blade works great for blending, the multi-purpose blade crushes ice and the frother/beater blade froths milk and smoothies. If that wasn't enough there's also a whisk and a chopper attachment!  Plus it all comes in a great storage case that makes it easy to put away. My favorite part of the whole set is the pot guard.  It snaps on easily and protects my pots from the blades.  I love it!

     As soon as I received the hand blender I opened it up and couldn't wait to make dinner.  It was a little too warm outside to make soup but it was cool enough to make homemade pasta sauce.  I am not a fan of chunky sauces so I wanted to use the hand blender to smooth it out.   The sauce consisted of tomatoes, tomatillos, garlic, peppers, and seasonings.  The pasta dish was a baked pasta with roasted vegetables.

     I heated up the sauce ingredients and simmered them for 30 minutes.  Once the flavors were melding together I placed the hand blender with the S-blade into the sauce and blended for a few minutes.  The guard kept my pan from getting damaged and the blade worked its magic.  The sauce turned a lighter orange color from the green tomatillos and the red tomatoes and it smoothed right out.  The hand blender worked like a champ and was fairly quiet as well.

    I roasted up some vegetables with olive oil, salt, pepper, and garlic.  Then I layered everything in a pan with a few cheeses and baked it up.  I ended up with a delicious baked pasta layered with gooey cheese, flavorful roasted vegetables, and a tangy, smooth tomato sauce.

Baked Rotini with Tomatillo Tomato Sauce (a Hezzi-D original)
1 onion, chopped
1 head broccoli, cut into florets
1 acorn squash, peeled, seeded, and diced
1 large tomato, cored and chopped
10 tomatillos, halved
2 medium green peppers, diced 
1 t. salt
1 t. pepper
1 1/2 t. Italian seasoning
1 T. olive oil
3 garlic cloves

For the sauce:
10 tomatillos, halved
6 large tomatoes, cored, and cut into quarters
5 garlic cloves, minced
1 T. oregano
2 t. sugar
6 oz. tomato paste
1/2 onion, chopped
1/2 green pepper, diced
1 T. lemon juice
1/2 c. pasta water

For the pasta:
12 oz. rotini
1 c. ricotta (part skim is fine)
1 c. mozzarella cheese
1/4 c. Parmesan cheese

1.  Preheat the oven to 400 degrees.  Place the vegetables, salt, pepper, and olive oil on a baking sheet.  Bake for 15 minutes.  Remove from oven, add the garlic, and toss to combine.  Return to the oven for 15-20 minutes or until the vegetables begin to blacken.

2.  Place all of the sauce ingredients except for the pasta water in a medium sauce pan.  Bring to a boil then lower heat to a simmer.  Simmer for 30 minutes.

3.  Put the S-blade on a Kitchen-Aid hand blender and place the blender in the sauce pan.  Blend until smooth.  Heat for an additional 5 minutes.

4.  Cook the pasta according to the package directions.  Drain, reserving 1/2 cup of pasta water.  Keep pasta warm.

5.  Add the pasta water a tablespoon at a time to the tomato sauce, stirring after each addition, until desired consistency is reached.

6.  Pour the sauce, ricotta, roasted vegetables and pasta in a 9 x 13 baking dish.  Mix to combine.

7.  Sprinkle the pasta with mozzarella and Parmesan cheese.  Bake for 20 minutes or until cheese has melted.

 I received the Kitchen-Aid blender from the company but all opinions and photos are my own.

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Tasty Bite Review: Kung Pao Noodles (vegan)

      Sometimes life gets busy.  There are days when I'm rushing around in the mornings and forget to pack my lunch.  When I get to work I have the option of buying a cafeteria meal (I work at an elementary school) or finding something in the vending machine.  While I do enjoy the grilled cheese, hot turkey, and salads from the cafeteria, there are often days where I do not like the entree choices.

      Recently I received a box of Tasty Bite pouches for my review.  The first thing I noticed is that the pouches microwave in 1 minute.  How awesome is that?  Second thing I noticed is how compact the pouches were.  This is great because I ended up taking 3 of the pouches to school and putting them in my supply closet for days when I forget to pack my lunch.  I ended up eating 2 of the pouches already and we're only 3 weeks into the school year!

       There are several reasons why I really enjoy the Tasty Bite meals.  They are all natural and feature Indian and pan-Asian flavors which are hard to come by in my small rural town.  They don't use preservatives and yet the meals are fresh and delicious anytime I open one.  I also love that they are full of spice as most quick meals tend to be on the bland side.

       Included in my samples I received the Kung Pao noodles, Pad Thai, Bombay Potatoes, Ginger Lentil Rice, Madras Lentils, Channa Masala, and Jaipur Vegetables.  While I ate the Pad Thai and Kung Pao Noodles as they were for lunch, some of the other entrees were great as a base to a dinner.  I used the Ginger Lentil Rice under an Asian chicken dish and served the Madras Lentils in my chili! 

        My favorite entree is the Kung Pao noodles.  The noodles are in a zesty sauce that has some heat to it.  It's tossed with vegetables and peanuts and is a vegan and kosher meal.  Most of the Tasty Bite pouches are vegan, vegetarian, and kosher, and many are also gluten free.  It's great to have so many choices and still get the great flavors as well. 

I received samples of Tasty Bite pouches from the company but all photos and opinions are my own.

      Sometimes life gets busy.  There are days when I'm rushing around in the mornings and forget to pack my lunch.  When I get to work I have the option of buying a cafeteria meal (I work at an elementary school) or finding something in the vending machine.  While I do enjoy the grilled cheese, hot turkey, and salads from the cafeteria, there are often days where I do not like the entree choices.

      Recently I received a box of Tasty Bite pouches for my review.  The first thing I noticed is that the pouches microwave in 1 minute.  How awesome is that?  Second thing I noticed is how compact the pouches were.  This is great because I ended up taking 3 of the pouches to school and putting them in my supply closet for days when I forget to pack my lunch.  I ended up eating 2 of the pouches already and we're only 3 weeks into the school year!

       There are several reasons why I really enjoy the Tasty Bite meals.  They are all natural and feature Indian and pan-Asian flavors which are hard to come by in my small rural town.  They don't use preservatives and yet the meals are fresh and delicious anytime I open one.  I also love that they are full of spice as most quick meals tend to be on the bland side.

       Included in my samples I received the Kung Pao noodles, Pad Thai, Bombay Potatoes, Ginger Lentil Rice, Madras Lentils, Channa Masala, and Jaipur Vegetables.  While I ate the Pad Thai and Kung Pao Noodles as they were for lunch, some of the other entrees were great as a base to a dinner.  I used the Ginger Lentil Rice under an Asian chicken dish and served the Madras Lentils in my chili! 

        My favorite entree is the Kung Pao noodles.  The noodles are in a zesty sauce that has some heat to it.  It's tossed with vegetables and peanuts and is a vegan and kosher meal.  Most of the Tasty Bite pouches are vegan, vegetarian, and kosher, and many are also gluten free.  It's great to have so many choices and still get the great flavors as well. 

I received samples of Tasty Bite pouches from the company but all photos and opinions are my own.

reade more... Résuméabuiyad

Blue Apron and Heirloom Tomato & Fontina Grilled Cheese Sandwiches

   When I pulled in the driveway at 1:00pm today I was exhausted.  I'd had a 5 hour workshop in the morning, was starving, and couldn't think of a single thing I wanted for lunch.  While pondering exactly what I could make I noticed a package on my front porch.  I went to check it out and saw the side that said "Perishable".  I immediately started grinning in hopes that my lunch was inside that box.

    Lucky for me it was!  I received a vegetarian box from Blue Apron.  What is Blue Apron?  I'm glad you asked.  It's a service that sends you a box filled with all the fresh ingredients you need to prepare 3 meals.  Everything is packaged, labeled, and ready to go and there are full color photos and recipe cards that go along with the ingredients.  Plus there's no shipping cost!  Blue Apron charges $9.99 per person, per meal.  There is a vegetarian and a meat option.  My box was a vegetarian box.

     Included in the box was all the produce, spices, and ingredients needed to make Heirloom Tomato & Fontina Grilled Cheese Sandwiches with Dijon Green Beans, Smoky Swiss Chard & Black Bean Tostadas, and Dal Bhat.  The produced all looked fresh and the spices were packaged in individual bags.  I opted to try the grilled cheese and green beans for lunch because I was hungry and it looked delicious.

 
     The step by step directions made it super easy to cook this meal.  It was prepared, cooked, and on a plate in 15 minutes.  I was surprised by just how good it tasted!  I'm not a huge tomato fan but the tomato with the creamy fontina, crisp red onions, and rocket was incredible!  Then the green beans were cooked to tender crisp and the Dijon dressing was tangy and delicious.  It was a fresh meal that was easy to prepare and tasted good.  Plus the recipe cards have the number of calories for each meal written right on them.  Each meal is between 500-700 calories so they are healthy too!

Heirloom Tomato & Fontina Grilled Cheese Sandwiches (recipe from Blue Apron)
4 oz. Fontina Cheese
1 Heirloom Tomato
1 Red Onion
1 oz. Rocket
4 Slices Sourdough Bread
1 Lemon
1 T. butter

1. Prepare the ingredients for the grilled cheese sandwiches.  Slice the fontina cheese into thick slices.   Slice the tomatoes into 1/2 inch slices.  Peel the onion and cut it in half.  Slice half of the onion into thin rings.

2.  Lay the sourdough slices on a cutting board.  Top two of the slices of bread with the fontina cheese slices.  Then place the tomatoes on top of the cheese.  Divide the onions between the sandwiches and top with rocket.

3.  Place the other two slices of bread on top of the sandwiches and lightly spread butter over top of the sandwiches.

4.  Heat a large skillet over medium heat.  Add the sandwiches, butter side down, and cook for 4-5 minutes. Meanwhile, spread the remaining butter on the exposed sides of the bread.  Flip the sandwiches over and cook for an additional 3-5 minutes or until golden brown.

5.  Cut the sandwiches in half and serve on two plates.

I received this box from Blue Apron but all opinions and photos are 100% my own.

   When I pulled in the driveway at 1:00pm today I was exhausted.  I'd had a 5 hour workshop in the morning, was starving, and couldn't think of a single thing I wanted for lunch.  While pondering exactly what I could make I noticed a package on my front porch.  I went to check it out and saw the side that said "Perishable".  I immediately started grinning in hopes that my lunch was inside that box.

    Lucky for me it was!  I received a vegetarian box from Blue Apron.  What is Blue Apron?  I'm glad you asked.  It's a service that sends you a box filled with all the fresh ingredients you need to prepare 3 meals.  Everything is packaged, labeled, and ready to go and there are full color photos and recipe cards that go along with the ingredients.  Plus there's no shipping cost!  Blue Apron charges $9.99 per person, per meal.  There is a vegetarian and a meat option.  My box was a vegetarian box.

     Included in the box was all the produce, spices, and ingredients needed to make Heirloom Tomato & Fontina Grilled Cheese Sandwiches with Dijon Green Beans, Smoky Swiss Chard & Black Bean Tostadas, and Dal Bhat.  The produced all looked fresh and the spices were packaged in individual bags.  I opted to try the grilled cheese and green beans for lunch because I was hungry and it looked delicious.

 
     The step by step directions made it super easy to cook this meal.  It was prepared, cooked, and on a plate in 15 minutes.  I was surprised by just how good it tasted!  I'm not a huge tomato fan but the tomato with the creamy fontina, crisp red onions, and rocket was incredible!  Then the green beans were cooked to tender crisp and the Dijon dressing was tangy and delicious.  It was a fresh meal that was easy to prepare and tasted good.  Plus the recipe cards have the number of calories for each meal written right on them.  Each meal is between 500-700 calories so they are healthy too!

Heirloom Tomato & Fontina Grilled Cheese Sandwiches (recipe from Blue Apron)
4 oz. Fontina Cheese
1 Heirloom Tomato
1 Red Onion
1 oz. Rocket
4 Slices Sourdough Bread
1 Lemon
1 T. butter

1. Prepare the ingredients for the grilled cheese sandwiches.  Slice the fontina cheese into thick slices.   Slice the tomatoes into 1/2 inch slices.  Peel the onion and cut it in half.  Slice half of the onion into thin rings.

2.  Lay the sourdough slices on a cutting board.  Top two of the slices of bread with the fontina cheese slices.  Then place the tomatoes on top of the cheese.  Divide the onions between the sandwiches and top with rocket.

3.  Place the other two slices of bread on top of the sandwiches and lightly spread butter over top of the sandwiches.

4.  Heat a large skillet over medium heat.  Add the sandwiches, butter side down, and cook for 4-5 minutes. Meanwhile, spread the remaining butter on the exposed sides of the bread.  Flip the sandwiches over and cook for an additional 3-5 minutes or until golden brown.

5.  Cut the sandwiches in half and serve on two plates.

I received this box from Blue Apron but all opinions and photos are 100% my own.

reade more... Résuméabuiyad