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Kitchen Nostalgia
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The oven is undoubtedly the shining star of the holiday meal. But when it comes to using a convection oven, what makes this method of preparing turkey preferable to other styles of cooking? Don’t let the unfamiliarity intimidate you! We’re breaking it down to help you make the most of your convection oven this Thanksgiving (or really any time of year).
A convection oven has a fan and exhaust system that circulates heat around the oven while the food is cooking and ventilates regularly to prevent humidity. A regular oven has a single heating unit, meaning the heat is inconsistent and only flows from one direction.
Using a convection oven yields more efficient cooking. Because dry hot air is blowing directly on the food, your dishes will cook about 25 percent faster in a convection oven. Additionally, the circulating convection heat prevents oven “hot spots,” making the entire oven space perfect for cooking the turkey and side dishes all at once.
350°F
The preferred method is to roast the turkey in the center of the lowest rack or oven shelf so the top of the turkey will be centered in the oven. If two racks must be used, place the turkey on the lowest or middle rack. When cooking with two roasting pans, position the pans in opposite corners of the oven. Place the pans so one is not directly over the other.
Depending on the size of your turkey, follow the chart for convection cooking or until you’ve reached the proper temperature. Use a meat thermometer to test the temperature in the thickest part of the thigh but not touching the bone. If your turkey is stuffed, also verify the temperature of the stuffinghas reached 165°F.
Other signs that the turkey is done are that the legs move loosely, and the juices run clear. Verify the internal temperature in several places – the thickest parts of the breast, thigh and wing – to be sure.
Depending on your brand of oven, it is recommended to reduce traditional turkey baking times from 10-40 percent.
1. Adjust oven rack to the lowest setting to make sure you have enough room for your turkey.
2. Preheat your convection oven to 350°F.
3. If your turkey has the neck and giblets, remove and keep for other uses if desired.
4. Use a low sided sheet pan with a rack. If using a higher sided roasting pan, make sure to use a rack that lifts the turkey up off of the bottom of the pan so the air can get around the whole turkey. With a convection oven you want the air to circulate around the turkey as much as possible. Place the turkey on the rack in the pan.
5. Do not truss or tie the turkey. This allows the warm heat of the convection oven to touch as many surfaces of the turkey as possible.
6. Tuck the wings under the turkey.
7. Loosen the skin at the edge of the breast.
8. Place some oil in a small dish and using a brush or your hands, brush oil all over the turkey and under the skin of the breast.
9. Sprinkle the turkey with rosemary and thyme.
10. Using a metal skewer, stick the skewer between the two legs to keep the turkey balanced on the rack.
11. Wash hands and sanitize surfaces thoroughly after handling raw meat.
12. Place the turkey in the preheated oven and roast per the recommended time on the convection oven chart or until the meat thermometer reads 165°F.
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noreply@blogger.com (Kathy R)
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*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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Kitchen Nostalgia
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*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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Kitchen Nostalgia
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*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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dieTTaste
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noreply@blogger.com (Kathy R)
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Shopping at Trader Joe’s can be quite the overwhelming grocery store experience. The beloved chain boasts thousands of affordable products, many of which come earmarked with a “best ever” accolade from the dozens of rankings, lists, and articles you can find on the good ol’ internet. But there is, perhaps, no more intimidating section of the store than the Trader Joe’s cheese “wall”—a library (nay, a veritable archive!) of dairy concoctions in different shapes and colors, both familiar and obscure.
To help you navigate this plethora of milky goodness, we’ve rounded up 11 must-have cheeses for anyone who needs assistance in narrowing down the best of the best. But before we delve into our top picks, it’s important to keep a few key things in mind:
Now that we’ve gotten that out of the way, let’s dive into our all-time favorites.
Unexpected Cheddar is the least unexpected pick on this list. The TJ’s staple has consistently garnered the “Favorite Cheese” award from their annual Customer Choice list. What makes the cheese unexpected is that it pivots from a cheddar flavor profile to parmesan as you’re noshing on it, making it a wonderfully complex snacking experience that really excites the palate. It’s also quite versatile in its use—top it on pasta, add it to pizza, or melt it on a sandwich for salty, somewhat fruity goodness.
There are plenty of cheddar cheese iterations that line Trader Joe’s shelves, but top honors go to their caramelized onion variety that strikes a harmonious balance between sweet and salty. Thanks to the subtle astringency of the onion, this block also pairs perfectly with most white wines. A true win-win (or wine-win, if you will).
A good gouda isn’t hard to find and Trader Joe’s 1,000-Day offering is no exception. This crumbly indulgence is aged and jam-packed with that irresistibly nutty flavor. And while we can always use more crystallization, the cheese more-than-delivers in sharpness, saltiness, and versatility. Serve it with any of your favorite fruits, both dried and fresh, or any fruit-based spread.
We can’t get enough of this hard cow’s milk cheese with lingering berry notes (from the wine) and an unrivaled creaminess. In fact, it’s on par (if not better) than mainstream competitors like Sartori’s Merlot offering. The icing on the cake? Price, of course. You can snag a wedge for less than $5, making it your new go-to cheese to buy in bulk for the next cocktail party.
Goat cheese contrarians: Hear us out. This sweet and creamy log is a perfect foray into the world of tart and earthy soft cheeses. Though cheese and fruit go together like…well, cheese and fruit…we had our reservations about the added vanilla aroma. We’re glad to report we were completely unjustified in our worry; this is certifiably the cheese of summer.
Not to sound entirely basic, but if something has truffles in it, chances are highly likely that it’s going to taste amazing. Trader Joe’s Italian Truffle Cheese delivers on this promise with a semi-soft variety that doesn’t overpower. Instead, it celebrates the mainstream mushroom with tiny flecks of it, making it an ideal option for upgraded grilled cheese sandwiches. Pro tip: If it’s out of stock, look for their truffle pecorino that is just as mouth-watering.
As if brie needed to be even more craveable, Trader Joe’s had to go and make a triple creme version with an intensely smooth, creamy composition. Count your blessings with this tried-and-true, ooey-gooey staple that always makes it into our shopping carts and onto our cheese boards.
The mouthfeel is creamy and the taste is similar to Brie, but this fabulous fromage is conveniently cut into slices for easy snacking and even easier baking. Trader Joe’s recommends piling these into a baguette and baking with herbs and olive oil to satisfy any sudden carb craving.
This Mediterranean must-have is simple in its presentation, but authentically delectable. In fact, Trader Joe’s actually reached out to a fourth generation cheesemaker in Israel (whose family has been making cheese for over a century) to supply this mildly tangy, crumbled gem. For those who are brine-averse, try roasting it with tomatoes for a truly phenomenal (and TikTok-approved) culinary experience.
Rosemary has the tendency to usurp the flavors of any dish it’s added to, but it shines beautifully in this asiago-based cheese that will taste similar to your favorite sharp parmesan. Our favorite way to serve this is with cured meats like prosciutto and mortadella.
It’s delicious, it’s practically dessert, and, of course, it’s been relegated to “seasonal.” If absence makes the heart grow fonder, we can’t wait to marry this velvety dream when it returns to shelves in the (crossing our fingers) summer. Until then, we’ll just wait impatiently and settle for Trader Joe’s cheesecake instead.
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Joey Skladany
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The beauty of automated RSS-to-email campaigns is the set it and forget it factor, knowing your email campaigns will be sent as scheduled with your new content – that was the foundation in creating FeedBlitz.
And now, continuing our mission to provide the most versatile and comprehensive automated email services to help you reach your goals, an exciting feature update is now available for all automated RSS-to-email campaigns.
Previously, automated campaigns were restricted to a specific day a week for weekly emails or only one, select day a month for monthly emails.
But as of now: Mondays and Fridays? Can do. Weekends only? Check. Daily, except for weekends? Ask and ye shall receive.
And it’s not just for multiple days of the week. Interested in the 1st and 15th of the month? Way ahead of you:
No longer the one-size-fits-all approach to automated emails, this update moves FeedBlitz clients one step further towards fully customizable RSS-to-email campaigns.
Maintaining regular contact with your list – automatically by using the new content added to your website – not only works to keep your list healthy and your subscribers engaged, but it allows your content to work double-time. Simply post to your site and the email campaign sends it to your list, without the need to login and create the campaign each time, so you can focus on other tasks at hand.
Let’s get started.
These scheduling options are available for every FeedBlitz client, beginning with your free trial. For questions, reach out to us on our Support Page to contact us via email, chat, or even over the phone. Live support is available Monday to Friday, 9 AM to 5 PM Eastern.
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Jennie
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Here at Home52, we commonly check in with the larger Food52 team for roundup-style stories, and it’s always interesting to see which topics engender immediate passion, and which we have to tease out more directly. Back in 2020, we asked our coworkers to share the very best things they bought for their home, which they responded to quickly and with excitement, eager to spread the gospel of standing desks, giant mixing bowls, and corn on the cob sculptures (yep).
The only topic that perhaps outdid that? Vacuums. When I put a poll out in the company-wide Slack channel asking for vacuums they “swear by/saved for/cradle in bed at night,” the responses poured in with speed and fervor. As it turns out (and lucky for my article, and you), working from home makes people passionate about ridding their homes of dust and debris—and our staff has lots to say about how their vacuums improve the quality of life.
If you’re in the market for a killer vacuum, or like us, simply love swapping tips with other dirt-busting experts, read on for our top picks. Oh and don’t be shy, leave a comment about your fave, too!
“First things first, I’m not a cordless-anything kind of gal. From power tools to vacuums, I find the inconvenience of something dying halfway through a job to be one of the most frustrating things ever. So, naturally, my vacuum of choice is corded. Not only does this guy really effectively clean up the mess of constant DIY projects on the rugs, but its “lift-away” pod and handle are truly amazing for vacuuming blinds, hard-to-reach corners, couches, shelves, and more. You can find me at least once a day toting this around my apartment, and it’s almost… fun?”
– Caroline Mullen, Assistant Editor
“I have two dogs that shed A LOT and it really does not stop. I am also somewhat lazy. Roll those two together and the Dyson V11 has been a game-changer for me. It doubles up as a floor vacuum AND a handheld for my stairs where my dogs lay all day. It’s expensive but honestly it has been worth every single penny because it does such a good job, and it’s soooooo light and easy to use.”
– Lizzie Greene, Sales Director
“This vacuum is lightweight and powerful, and most importantly, it’s maintained its suction power over the last eight or so months that I’ve had it—a first for any vacuum I’ve ever owned. It gets me excited to clean because…well, it works, which, as a neat freak, is all that I can ask for.” -Erin Alexander, Brand Partnerships Editor
“Our Roomba (whose name is Mouse) is the best. It runs by itself and can get under furniture that is a pain to vacuum by yourself.” -Jeremy Beker, Principal Engineer 1
“I recently bought this vacuum after cursing at a heavy, traditional upright model for years. It’s very maneuverable and lightweight in small apartment spaces and is also bagless which means you’re not spending additional money on those things.”
– Mark Linderman, VP of Engineering
– Max McDonough, Social Media Coordinator
“We got the Dyson Animal vacuum (not an actual animal, unlike Max’s suggestion above) on a Black Friday sale a couple of years ago, and it was a total game-changer! The only annoying thing about the Animal is that you have to keep the button pressed the whole time, but otherwise it’s still a million times better than any vacuum I’ve ever had.”
– Alex Egan, Senior SEO Strategist
“I too am a Shark Navigator fan! The Pet Hair Power Brush comes in clutch if you have a dog that sheds.”
– Maurine Hainsworth, Copywriter
“I got my Dyson V8 Absolute vacuum after lusting after it for a full year—and finally caved when they were running a really incredible sale. I’ve never felt older than when I admitted it was my “exciting Cyber Monday purchase,” but so it goes. Warning: Even if you can snag a discount, it’s quite pricey. Still, the first time I vacuumed with it and saw the amount of dust it picked up, I consider it some of the best money I’ve ever spent.”
– Rebecca Firkser, Assigning Editor
“I also just got a handheld Bissell Pet Hair Eraser, and that’s been so helpful for quick sofa touch-ups! Also loving how I don’t have to go to a car wash anymore to vacuum out my car.”
– Maurine Hainsworth, Copywriter (returning for another hot tip)
“I’ve had both a Miele and a Dyson, but Shark makes the best line of affordable vacuums. I’ve had this one for over five years—it’s cleaned up construction messes and still works great—plus it doesn’t use bags.”
– Dina Losito, B2B Business Associate
“When my partner Trevor brought a Shop-Vac into our tiny Brooklyn apartment in response to my not-too-subtle hand-swiffering with our sad, existing dustpan, I made the flat-mouth emoji face. It is huge; it is ugly. But when we turned the thing on, I was stunned—it truly sucks anything and everything up (yes, as in huge puddles of liquid), has an incredible capacity, and its nozzle can get into every nook and cranny. It’s now my favorite household item, but please don’t tell Trevor this.”
– Coral Lee, Podcast Editor
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Caroline Mullen
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I use onions almost every day—be it for thrown-together pantry pastas, my go-to Brussels sprout salad (it’s got the best crunch), or the base for some kind of saucy-stewy braise.
Naturally, I tend to buy a lot of onions at once, so storing them the right way (so they last as long as possible) is key. Because there’s nothing worse than a mushy-moldy onion that’s no longer usable.
If you, too, hate wasting food, then you’ve come to the right place. Here’s how to store onions every which way—whether you just picked them up from the store or already sliced and diced them.
When storing whole, unpeeled bulb onions, there are a few things to keep in mind. First things first: Keep them in a spot that’s cool, dark, and dry. Ventilation is also important—if you don’t keep them in a spot where they can get lots of air circulation, you’ll cut down their shelf life (that’s why keeping them whole in zip-top bags or airtight containers isn’t ideal).
You can store them in containers with air holes, breathable mesh bags, or even pantyhose (yes, seriously). Here’s how, according to our former editor, Lindsay-Jean Hard: “Take a pair of [clean] pantyhose, drop an onion down into the toe, and tie a knot above it.” Repeat that process with your remaining onions and hang it in a cool, dark cabinet. “There’s no better way to maximize airflow around your onions while simultaneously keeping them separated and moisture-free. Whenever you need an onion, simply snip one off.”
While it’s not recommended to store whole, unpeeled onions in the fridge (they’ll absorb moisture and become mushy more quickly that way), you should absolutely store them in the fridge if they are peeled, cut in half, or sliced.
Store peeled, halved, and sliced onions in airtight glass containers (plastic may absorb their smell) in the fridge; peeled onions will last about two weeks this way, and sliced onions will last for a week to 10 days. Cooked onions should also be stored in the fridge (airtight containers again, for the win) for three to five days.
Another handy trick for storing onions? Use your freezer!
You don’t need to do much: Simply put raw, sliced onions into a freezer-safe zip-top bag, squeeze out as much air as possible, and pop it in the freezer; if you want to keep them from sticking, spread them out on a sheet-pan or shallow baking dish and freeze them for one to two hours before transferring to a container. They’ll last in there for six months or more.
While we wouldn’t recommend using your defrosted raw onions in dishes where they’ll go uncooked (like guac or salads), they’ll make an A+ addition to stews, braises, and sauces. You’ll also want to avoid using this bunch for caramelizing, too, as they can become a bit watery after a stint in the freezer.
You can, however, make caramelized onions from a freshly cut onion and freeze those; keep your frozen caramelized onions in ice cube trays, muffin tins, zip-top bags, or an airtight container. Basically, the world is your onion.
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Erin Alexander
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This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard has been crafting an array of chocolate offerings (like top-quality baking chips, cocoa powder, and baking bars) in San Francisco since 1868.
As a child, I had a serious obsession with Dairy Queen dipped cones and Hostess Cupcakes—probably because they are two of my mother’s favorite desserts.
A Berkeley graduate (she never hesitates to tell anyone she attended college at the quirky, liberal enclave during the 1970s), my mom was a firm believer in old-school “clean eating” (of the hippie variety, naturally). But while she shunned most sugary treats, she could never say no to chocolate.
It must have been genetic, because neither could I.
“Want to go to Dairy Queen?” she was known to throw out there on particularly long road trips, combing her thick black hair with her left hand and guiding the car’s steering wheel with her right.
The answer was always yes.
We’d fly off the highway onto the service road, then pull up to the nearest drive-through and order what I thought for many years was the only thing on the menu: dipped cones as long as my arm, with smooth vanilla ice cream painted in a thin chocolate shell. Ah, the satisfying crack of that coat!
I was equally enamored of Hostess Cupcakes, which were doled out so rarely (special occasions only) that their pristine white curlicues and shiny chocolate ganache frosting became the stuff of legends.
But the highest prizes were the ones my mother baked herself, usually on someone’s birthday or if you begged long and hard enough: Please, Mom, pleeeeeeeease!
Her top-two recipes—big surprise—both involved chocolate. The first was L.B.J. Chocolate Cake, a pound cake from my great-grandmother’s (and President Johnson’s) day that was sweet and satisfying. The other was her renowned Groovy Chocolate Cake, which came from a cookbook called Chocolate Kicks that she bought in the 1970s, probably in Berkeley. (Did she mention she went to Berkeley?)
Photo by Julia Gartland. Prop Stylist: Amanda Widis. Food Stylist: Anna Billingskog.
A riff on Texas sheet cake, Groovy Chocolate Cake defined my childhood more than any cone or cupcake. One of my earliest memories is placing a batter-encrusted mixing bowl on my head, thinking that I could more easily lick the good stuff off if I simply stuck my tongue out and rotated the bowl. (I was wrong.)
I would write poems celebrating it as I watched the batter rise gloriously in the oven. I dreamed of it for weeks before my birthday. I even devoted to it the first words of my book all about chocolate, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution. In other words, it’s my Platonic ideal of chocolate cake. There is nothing better.
The magic lies in its simplicity—along with sour cream, which makes it super moist. That secret ingredient is folded into the batter, along with a cup of hot water. After it cooled, my mom would top it with a simple chocolate buttercream frosting made with a splash of rum extract.
My sister and I would devour our slices, lick our lips, and collapse into bed for the night. But somehow, by the time we woke up the next morning, a few more pieces had always disappeared. “Who ate all of this cake?” my mother would ask innocently, knowing full well that it wasn’t one of us.
Since those days, I’ve made the cake for so many occasions, from late-night study sessions to parties, or for friends going through a hard time. I’ve never met someone who doesn’t love it just as much as I do.
Of course, as I’ve learned more about specialty foods and chocolate over the years, I’ve become more selective about the types of ingredients I use, opting for grass-fed dairy, organic sugar, and good flour whenever possible. I’m especially particular about the chocolate, because it definitely makes a difference: I always try to buy bean-to-bar baking chocolate, whether it’s from makers as ubiquitous as Guittard or as hard-to-come-by as Map, a small-batch craft chocolate company. But even if you can’t find artisan ingredients, this recipe always turns out great.
Ingredients
For the cake:
| 4 | ounces unsweetened chocolate |
| 1/2 | cup unsalted butter (1 stick), plus 1 tablespoon for greasing the pan |
| 2 | cups sifted flour |
| 2 | cups granulated sugar |
| 1/4 | teaspoon salt |
| 1 | cup sour cream |
| 1 | teaspoon vanilla extract |
| 1 1/2 | teaspoons baking soda |
| 2 | eggs, beaten |
| 4 | ounces unsweetened chocolate |
| 1/2 | cup unsalted butter (1 stick), plus 1 tablespoon for greasing the pan |
| 2 | cups sifted flour |
| 2 | cups granulated sugar |
| 1/4 | teaspoon salt |
| 1 | cup sour cream |
| 1 | teaspoon vanilla extract |
| 1 1/2 | teaspoons baking soda |
| 2 | eggs, beaten |
For the frosting:
| 4 | ounces unsweetened chocolate |
| 7 | tablespoons whole milk |
| 3 | cups powdered sugar |
| 1 | pinch salt |
| 1 | teaspoon rum extract (you can also use vanilla extract) |
| 1/3 | stick of unsalted butter, melted |
| 4 | ounces unsweetened chocolate |
| 7 | tablespoons whole milk |
| 3 | cups powdered sugar |
| 1 | pinch salt |
| 1 | teaspoon rum extract (you can also use vanilla extract) |
| 1/3 | stick of unsalted butter, melted |
My intense love for chocolate has rubbed off on my family, too—especially my mother. Nowadays, everyone uses the best-quality chocolate they can find to bake with, not to mention, nibble on daily. During a trip to Los Angeles for my sister’s baby shower, for example, a pop-up store by Dandelion Chocolate (one of my favorite bean-to-bar brands) received multiple drop-ins from my tribe, all of whom oohed and aahed over the single-origin bars and pointed out my book on the shop’s shelves.
“Well, the Gillers are still in town,” Dandelion’s staff must have said to themselves upon their third (and by no means final) visit.
When I expressed my mortification over this matter (perhaps it was the fifth chocolate run?), my mom shrugged it off. “Chocolate is in our blood,” she said. And she’s right. It makes sense, then, that our favorite recipe brings together two things essential to my family’s DNA: chocolate and a hint of ’70s flare.
Even though I live in New York City now—2,000 miles away from my mom and her kitchen in Dallas—I bake this cake as often as I can. The smell brings back memories: of petting my cat, Silver, on the couch as the cake baked a few rooms away; or that time when my mom forgot to add the sugar to the batter and we cried, then laughed at the mistake.
Each slice is like an homage to my childhood—and my mom, too.
This post contains products independently selected by the editors, and Food52 may earn an affiliate commission on qualifying purchases.
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Megan Giller
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Cheeseburger Pizza, it’s two of the world’s favorite comfort foods combined for a perfect weeknight meal! A delicious crust loaded with lean beef, bacon and of course tons of yummy cheese! Top it with all of your favorite cheeseburger toppings for a family favorite meal!
Somehow I am always finding ways to incorporate that yummy cheeseburger flavor into other dishes like Bacon Cheeseburger Pie and of course our favorite Bacon Cheeseburger Bombs!
Once the pizza dough is baked, cover it in whatever toppings you like best on either cheeseburgers or pizza. Really anything can be added or substituted in this recipe.
Now that you have your tasty toppings picked out let’s turn these simple ingredients into a tasty, crowd-pleasing dinner!
Allow it to rest for several minutes before cutting and serving. If your crowd has a large appetite, portion it out into servings of double cheeseburger pizza to play up the burger angle.
Top with your favorite hamburger toppings; a slice of tomato, onion, shredded iceberg lettuce, a drizzle of ketchup.
Cheeseburger pizza is perfect for casual entertaining or busy weeknights. You don’t need too many side dishes to complete the presentation. Think fresh, crunchy veggies to cut through the cheesy, meaty richness. Broccoli slaw, cucumber salad or arugula salad with berries will provide the welcome contrast you might be craving after a few bites of cheeseburger pizza.
If it’s a special occasion, delight your guests with a fancy beverage such as white sangria, or strawberry lemonade. Or, keep your presentation and preparation fresh and unfussy by offering a simple pitcher of lemon water.
Leftover cheeseburger pizza can be refrigerated for up to four days.
Top it with all of your favorite cheeseburger toppings for a family favorite meal!
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Preheat oven to 400°F. Unroll dough onto a parchment-lined pan and bake 8-10 minutes until lightly browned.
Meanwhile, brown beef, onion, and garlic until no pink remains. Drain any fat. Add in 2 tablespoons barbecue sauce and cook until thickened (about 3 minutes).
Spread pizza sauce over dough. Top with ground beef mixture and mozzarella cheese.
Add red onions, bacon, and cheddar cheese. Drizzle with remaining barbecue sauce.
Turn the oven up to 450°F. Bake an additional 5-8 minutes or until cheese is bubbly.
Cut into 8 slices and garnish with your favorite burger toppings (mustard, pickles, ketchup).
Serving: 2slices | Calories: 438 | Carbohydrates: 18g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 1166mg | Potassium: 562mg | Fiber: 2g | Sugar: 13g | Vitamin A: 744IU | Vitamin C: 6mg | Calcium: 500mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Southwest Salad is a deliciously vibrant salad packed with our favorite flavors for an amazing meal!
Perfectly seasoned grilled chicken, corn, avocado, beans, and romaine lettuce are all tossed together in a lime vinaigrette.
I hope to help inspire you guys to create some delicious meals this summer and this Southwest salad is one that the whole family will love!
This post has been sponsored by McCormick.
If you asked me for a refreshing summer dish that combines flavors from the grill with the Tex-Mex flavors we know and love, this Southwest Salad would be my number one answer.
Crisp romaine lettuce makes the base of this salad. Next I add in my favorite veggies (grilled corn, tomatoes, avocado to name a few). Finally a handful of black beans and some quinoa to turn this salad into a full meal!
If you want to change things up, try swapping out the lettuce for some cooked and cooled pasta noodles. Southwest pasta salad for everyone!
This Southwest Salad recipe is topped with a simple homemade lime vinaigrette. McCormick® Grill Mates® Mesquite Marinade is the perfect addition to season the dressing and add tons of flavor! The tangy lime goes perfectly with the smoky seasonings and brings all of the flavors in this salad together!
The real star of this dish is the grilled chicken we put on top! My daughter Kailey (who isn’t a meat lover), had one bite of the chicken in this Southwest Salad and asked if there was any more of the chicken. Long story short, my daughter has a new ‘fav chicken’. Score one for Mom!
A drizzle of olive oil and McCormick® Grill Mates® Applewood Rub creates the most delicious grilled chicken, perfectly seasoned with a slightly smoky flavor.
I used to be pretty nervous around a grill, but realizing how much flavor you can get out of your meat from grilling it really inspired me to learn to use it well! Here are a few of my favorite tips.
Make your chicken even. With a boneless chicken breast, you’ll notice that one end is much thicker than the other. I use a meat mallet to gently pound all of the chicken breasts to an even thickness to allow for even cooking.
Season your chicken before grilling. A dash of olive oil and a deliciously flavorful rub (I used McCormick® Grill Mates® Applewood Rub) means you’ll get loads of flavor.
Use a thermometer. I always use a thermometer to make sure my chicken is perfectly cooked, tender and juicy. You’ll want to cook your chicken to 165 degrees (I usually take it off just before as the temperature will continue to rise a few degrees while it rests).
Rest your chicken. Resting your chicken breasts for about 5-10 minutes to allow the juices to settle before you slice it up. This will help keep your chicken tender and delicious!
A delicious blend of our favorite Tex-Mex flavors tossed in a simple lime vinaigrette!
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Prepare dressing by whisking all ingredients in a small bowl until combined. Set aside.
Preheat grill to medium-high heat. Pound chicken breasts to even thickness. Drizzle with olive oil and season with McCormick® Grill Mates® Applewood Rub. Brush corn with olive oil & season with salt.
Place chicken on the grill and corn on the grill. Grill 3-4 minutes per side or until temperature reaches 165 degrees.
Allow chicken to rest 5 minutes before slicing. Using a knife, remove kernels from the corn. Slice chicken.
Combine all salad ingredients in a large salad bowl. Toss with dressing and serve.
Calories: 616 | Carbohydrates: 33g | Protein: 31g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 294mg | Potassium: 986mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1335IU | Vitamin C: 23.3mg | Calcium: 281mg | Iron: 3.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course Cuisine Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
REPIN This fresh summer salad here!
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Holly Nilsson
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This Skillet Orange Chicken Recipe is so easy to make — it comes together in 30 minutes or less! Serve it with rice and steamed vegetables or salad and you have an easy weeknight meal.
This recipe for Orange Chicken has a crispy exterior and a sweet, sticky, tangy sauce that comes together all in one pan. It’s loaded with flavor and sure to please the whole family!
I don’t know about you, but Chinese food is one of our favorite things, especially when it can be made completely in 30 minutes!
Takeout can be a lifesaver some days when you just can’t get dinner on the table but I love having a wide range of easy substitutes on hand for when I need something quick but still want something homemade and relatively healthy.
If you’re looking for the Panda Express orange chicken, this Skillet Orange Chicken Recipe is so easy to make — it comes together in 30 minutes or less! Serve it with rice and steamed vegetables or salad and you have an easy weeknight meal.
This Homemade Sweet and Sour Sauce, one pan Chicken Chow Mein, and Meatballs in Orange Sauce are a few more of my favorites!
This easy Orange Chicken recipe is a pan-fried version of the traditional deep-fried Orange Chicken often found in Chinese restaurants.
We like to serve it with this Easy Fried Rice or instant rice to cut down on time, but long grain rice works just as well, and cauliflower rice can be a great option if you’re looking for a low carb substitute.
This recipe can easily be adapted to the crockpot! Here’s how:
This Skillet Orange Chicken Recipe is so easy — it comes together in 30 minutes or less!
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Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.
Heat a large pan over high heat and add oil (add more oil if needed to coat the bottom of your pan).
Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side.
Meanwhile, make the Orange Chicken sauce. Whisk together the marmalade, juice, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth and 2 tablespoons corn starch.
Once chicken is browned, reduce heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through (165° F minimum), about 10 minutes.
Serve over rice as desired.
Calories: 232 | Carbohydrates: 40g | Protein: 14g | Fat: 1g | Cholesterol: 36mg | Sodium: 1466mg | Potassium: 343mg | Sugar: 26g | Vitamin A: 105IU | Vitamin C: 18.3mg | Calcium: 25mg | Iron: 0.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course Cuisine Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Ashley Fehr
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Chicken and Broccoli Stir Fry is an excellent go-to lunch or dinner option. You know those busy busy days when you need a meal on the table quickly (and you’ve literally got nothing to go to at 5pm)… this is going to be your saving grace!
Juicy chicken pieces and tender crisp broccoli are mixed with a homemade stir fry sauce to create a quick meal that the whole family will love!
I love serving this chicken broccoli stir fry recipe over rice, but you can serve it over noodles if you’d like, or even enjoy it on its own!
Chicken Stir Fry is a go-to around here! All of us absolutely love it, it takes just minutes to make and it’s fresh and healthy!
I’m always looking for homemade lunches (and dinners) that taste great and reheat well and this Chicken and Broccoli Stir Fry fits the bill perfectly.
The great thing about chicken stir fry is that it’s loaded with fresh veggies and lean protein so it’s the perfect meal! While this recipe is simple with just broccoli, feel free to add in whatever is in your fridge to make it your own! Peppers, mushrooms and zucchini are great choices too!
It’s just one of many recipes I’ve tried from the newest addition to my beloved cookbook collection, The Weekday Lunches & Breakfasts Cookbook! This yummy book was written by my good friend Mary (who blogs over at Barefeet in the Kitchen)!
It’s packed with easy meal ideas for breakfasts and lunches (and if you’re anything like us, they make perfect dinners too). I can assure you first hand that Mary’s recipes are always easy to make and nothing short of delicious. You can grab your copy here on Amazon!
Chicken Stir Fry always turns out the best when you cook it at a high temperature. This ensures that you don’t overcook the chicken or broccoli and adds a nice brown crust to the chicken. I like to make sure that all of my ingredients are prepped before I begin cooking so I am not scrambling to get everything into the skillet on time!
Browning your onion and chicken in your skillet adds tons of flavor to this dish, so resist the urge to stir your skillet too soon! Using chicken thighs ensures delicious juicy bites of chicken every time however you can certainly replace it with chicken breasts if you prefer. Be sure to watch the chicken breasts don’t overcook.
Adding oil your skillet ensures the chicken doesn’t stick while it’s cooking. If it does stick a bit that’s ok because the sauce will deglaze, and all of that deliciousness will add a ton of flavor to this chicken and broccoli stir fry.
While you cook your chicken and steam your broccoli, you can quickly stir together your sauce ingredients. Once you add your sauce, make sure you scrape the bottom of your skillet well to add in those yummy browned bits and stir it all to combine.
Once it is thickened, you are set with a delicious at-home meal option that tastes better than take-out! Serve this easy meal over rice or noodles for the perfect meal!
This chicken and broccoli stir fry can be made ahead, which makes dinner time even faster. I love packing it for school lunches too! It will last about 3 days in the fridge in an airtight container, and can be reheated in a microwave or on the stove top! (And remember you can grab your copy of this awesome book here).
Tender chicken and broccoli tossed in a deliciously simple stir fry sauce.
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Heat a large stainless steel skillet over medium-high heat. Add ½ tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.
Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.
Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.
Calories: 336 | Carbohydrates: 20g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 161mg | Sodium: 885mg | Potassium: 737mg | Fiber: 2g | Sugar: 11g | Vitamin A: 465IU | Vitamin C: 64.5mg | Calcium: 63mg | Iron: 2.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course Cuisine Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Repin this Scrumptious Stir Fry
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Holly Nilsson
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For years, my roommate and I ate off of orange plastic plates embossed with her college mascot (it was a knight). They were scratched, chipped, and most definitely ready to retire. But we were fresh out of school and collecting matching, company-worthy dinnerware was a luxury we only dreamed of. I wish we had known about melamine.
Lighter and more durable than china or stoneware, melamine doesn’t break or bend. It’s dishwasher-safe and, as of late, comes in a variety of designs to fit a breadth of different tastes. Long-celebrated as an outdoor entertaining essential, it’s also an affordable starter set for current or recent grads. There are even some melamine plates and platters out there pretty enough to be considered art. To prove it, here are 7 of my favorites, both from our Shop and beyond. (Don’t worry, no orange knights.)
Photo by One Kings Lane
These bright plates are ideal for anyone who gravitates toward bright colors and bold patterns. If minimalism isn’t your game, add this set of 6 to your dinnerware collection.
Photo by Anthropologie
Your table setting will feel like a summertime picnic table with these linen-look plates. The set of four can come in both a muted red and this soft yellow, which is perfect for anyone who likes to mix-and-match place settings.
Photo by Rocky Luten
If you prefer more classic and timeless designs, try this set of six from Tarhong. Available in dinner plates, soup plates, and coupe bowls, you can build out a full dinnerware collection with these virtually shatterproof dishes that come in white or a terrazzo print.
Photo by Bloomingdales
Make your next barbecue or outdoor dinner party a little more fun with these summer-fruit-themed plates.
Part of Vetri’s Melamine Dinner Collection, these watermelon dishes don’t have to stand alone, either—pair them with the other fruit-themed plates and platters.
Photo by Julia Gartland
Say goodbye to relying on flimsy paper plates to hold your favorite fresh-off-the-grill bites. With both burger trays and lidded bowls, you can confidently maneuver your overflowing plate from the grill to your seat at the next backyard barbecue.
Photo by Julia Garland
If warm earth tones are your thing, Fortessa’s 16-piece terracotta-colored dinnerware set was essentially made for you. However, if you’re someone who’s looking to only bring in a few additions to your kitchen cabinet, these durable dishes also come in sets of four for the dinner plates, salad plates, pasta bowls, cereal bowls, and side bowls.
Photo by Bloomingdales
Part of Juliska’s Berry & Thread Melamine Collection this textured dish is sure to get you a couple of compliments at your next dinner party.
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Katie Macdonald
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Dorito Taco Salad is a delicious salad we’ve been serving at potlucks for as long as I can remember!
Everyone loves a great taco salad recipe and this version is a definitely a crowd favorite!
Seasoned ground beef, fresh lettuce, pinto beans, veggies and of course Doritos all sauced up with a zingy dressing make this an exciting change to your daily menu!
I truly love salads, but sometimes they can become a bit boring. This Dorito Taco Salad definitely spices up the ‘same old salad’ slump that we tend to get into. Not only is is easy to make, but it is delicious too!
I absolutely love anything that is taco inspired from pasta to casseroles… and especially salads!
Something about that beautiful blend of spices found in taco seasoning (especially my DIY taco seasoning mix) paired with crisp fresh lettuce just tastes SO good! Of all of the taco inspired dishes I make, this one definitely tops the list because everyone always raves about it!
If you happen to have leftover taco beef from a prior recipe, it’s perfect in this taco salad recipe. In fact, I often make a double batch of taco meat to store in my freezer for extra quick meals on busy weeknights.
It takes me just seconds to defrost it for quick tacos, taco salads or even for a tray of Loaded Tater Tot Nachos!
The remaining ingredients are simple and easy to keep on hand. Pinto beans and sliced black olives in the canned variety are always staples in my pantry. Lettuce, tomatoes, onions, cheese, peppers and sour cream are items I always have on hand.
And OF COURSE you can’t forget the Doritos, we love the Nacho Cheese Flavor in this taco salad but you can use your favorite flavor!
This meal can be prepared ahead of time! The secret is to assemble everything in layers and simply toss before serving. Using the layered method keeps ingredients from becoming soggy.
Using the layering method above, you can assemble this Dorito salad and refrigerate for a quick and easy meal at the end of a busy day or to take along to a backyard BBQ party or potluck. Simply toss to coat everything just before serving and wait for the compliments to pour in!
You can modify this recipe however you’d like or based on what you have on hand! I have used diced chicken breast in place of ground beef (or ground turkey), I also use different types of peppers and I like to kick up the heat a notch using spicy Doritos!
Use the veggies you love (corn is great in this recipe too) and make it your own masterpiece! It is just so easy to prepare and to top it off it tastes fantastic!
Love Taco Inspired Dishes? Me too… and here are some of my absolute favorites!
1. Taco Stuffed Pasta Shells Tender pasta shells stuffed with deliciously seasoned beef, salsa and cheese baked until bubbly.
2. Taco Pasta Salad Pasta salad with a taco twist, fresh veggies and our favorite Doritos! Must try!
3. Taco Tater Tot Casserole This casserole features seasoned beef and loads of vegetables topped with a yummy tater tot crust and baked until golden.
4. Taco Casserole with a Surprise Crust Taco night just got a whole lot more delicious… spoiler alert: if you like Doritos, you’ll love this one!
5. French Bread Tacos French Bread Tacos combine all the taco flavors you love with the delicious, crusty bread you can’t get enough of!
6. Layered Dorito Casserole Layered Doritos Casserole has layers of seasoned beef in a rich and zesty sauce topped with loads of cheese.
While assembling the ingredients is super easy to begin with, to make it even easier I love to use my favorite chopping tool! It makes chopping a breeze and you are guaranteed consistent bite sized pieces every time!
I use a whole 10 oz bag of Doritos in this recipe because I love the flavor they add. You can certainly use as much or as little as you’d like! Don’t get stuck making the same old salads this summer. Add Dorito Taco Salad to your menu and delight your family and friends!
Dorito Taco Salad is the best potluck dish and always gets rave reviews! Loads of seasoned ground beef, veggies, beans and Doritos in a zesty dressing!
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Brown the ground beef until no pink remains. Drain any fat.
Stir in the taco seasoning packet and water. Simmer until thickened, about 5 minutes. Set aside to cool.
In a large bowl, combine the lettuce, peppers, black olives, pinto beans, tomatoes, cheddar and green onions.
Top with the seasoned and cooled ground beef.
Slightly crush the Doritos and sprinkle on top. Drizzle with catalina dressing and toss to coat evenly.
Garnish with sour cream and additional green onions is desired.
Serve immediately.
Toss just before serving to avoid the Doritos from becoming soggy.
Calories: 524 | Carbohydrates: 46g | Protein: 18g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1538mg | Potassium: 470mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1630IU | Vitamin C: 38mg | Calcium: 185mg | Iron: 2.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad Cuisine Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Tater Tot Nachos have crispy Tater Tots smothered in melted cheddar cheese and bacon. This delicious snack, inspired by a dish at one of my all time favorite restaurants, takes just minutes to prepare and everyone LOVES it.
One of the coolest parts about blogging is getting together with other bloggers to learn from one another. We had a recent get together in Orlando, Florida which, of course, meant visiting Universal Studios!
We were so thankful that Universal not only sponsored our retreat but also gave us park passes to experience Universal Studios and all of the amazing restaurants and attractions (and inspired the yummy Tater Tot Nachos recipe below)!
Of course we had to find the best places to eat including my favorite, The Toothsome Chocolate Emporium. The atmosphere is a fun steampunk theme and they even have a shop (where I absolutely HAD to buy Cookies & Cream Cotton Candy and Key Lime Pie Cotton Candy)!
I usually pick dinner over dessert but the Toothsome Chocolate Emporium had the best of both worlds with some truly delicious meals and the most amazing artisan milkshakes! We enjoyed a lot of great appetizers including Philly Cheesesteak Egg Rolls (and chocolate bread)!
One appetizer in particular totally won me over that night… the Totchos. Totchos are basically Tater Tots Nachos loaded up with cheese and I honestly couldn’t stop eating them. They were the inspiration for the recipe below!
When you visit Toothsome you definitely need to order one of their artisan milkshakes! I capped the night off with this insanely crazy Strawberry Cheesecake Milkshake… and yes that’s a big ol’ hunk of cheesecake right on top!
Ok, back to the Tater Tot Nachos! I knew I’d have to create my own version as soon as I got home and let me just say this will be a go-to snack from now on! Not only is it incredibly simple to prepare, everyone in my family completely raved about them (I barely got a chance to snap a couple of photos)!
I love the combo of potato, bacon, cheese and tomato. You can top these with anything you like including olives, jalapenos and cilantro.
Crispy Tater Tots are loaded with cheese & bacon and baked until hot and bubbly. Just before serving, they’re topped with sliced green onion, chopped tomatoes and fresh sour cream. This is one snack everyone can agree on!
Tater Tot Nachos have crispy Tater Tots smothered in melted cheddar cheese and bacon. This delicious snack, inspired by a dish at one of my all time favorite restaurants, takes just minutes to prepare and everyone LOVES it
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Preheat oven to 450°F.
Line a large baking pan with parchment paper. Place Tater Tots in a single layer and bake 20 minutes turning after 10 minutes.
Top with bacon, sausage and cheddar cheese. Bake an additional 5 minutes or until cheese is melted and bubbly.
Remove from the oven and top with tomatoes, green onions and sour cream. Serve immediately.
Calories: 640 | Carbohydrates: 41g | Protein: 20g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 1276mg | Potassium: 663mg | Fiber: 3g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 16.4mg | Calcium: 321mg | Iron: 1.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish, Snack Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
We stayed at Universal’s Cabana Bay Beach Resort. It was a great location and the rooms were comfortable with a fun bright retro decor. The location was ideal with shuttles always ready to run you to the parks! Cabana Bay Resort had so many awesome amenities for families including beautiful pools with a lazy river and a Starbucks for parents!
During the days while we were working, we actually ate most of our meals at the Bayliner Diner right in the hotel. It was a perfect place to grab a quick meal with tons of choices including hot sandwiches, burgers, pizza, and a beautiful fresh salad bar loaded with fruits and berries in the morning and fresh ingredients to make your own salads in the afternoon.
Universal CityWalk… a walking street filled with shops and restaurants and lots of amazing places to eat! If you’ve never been, it’s one of my absolute favorite places! You’re going to want to put Universal CityWalk on your list of places you must visit and while you’re there definitely check out Cabana Bay if you’re looking for a great place to stay with your family! Everything about this trip was amazing from the accommodation to the service and the food we enjoyed! I’m already counting the minutes until I get to go back.. and I’ll definitely be taking my family with me next time!
A special thank you to our friends at Universal for hosting our stay, providing several of our meals and our park tickets allowing us to experience all that Universal had to offer and thank you to our friends at Kia for supplying us with a sweet ride and thank you to Squatty Potty for additionally sponsoring our retreat. Working with brands I love helps me to continue bringing you the recipes you love!
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Holly Nilsson
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