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Tag: pepper

  • Pepper: Get 10% Back On Southwest Giftcard Purchases (No Limit) – Doctor Of Credit

    Pepper: Get 10% Back On Southwest Giftcard Purchases (No Limit) – Doctor Of Credit

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    The Offer

    • Pepper app is offering 10% back on Southwest e-gift cards purchased with no limit.

    You’ll get 4% back immediately in Pepper points which can be used right away and another 6% will be awarded on August 15th. This deal was sent out as a notification and an email, but it’s not showing in the Pepper app (app just shows 4x).

     

    Our Verdict

    Decent deal for discounted Southwest gift cards with no limit. Note, while there is no limit to this deal, the Pepper app sometimes imposes a limit on your overall purchase amount in the app each day/week/month. You can call to try increasing your limits.

    Reports are that Amex Business Gold  to earn 4x if it’s one of your top two categories. And reports are that it counts as Online Shopping for BofA cards and Blue Cash card and ShopYourWay card. And it counts as Computer Software category for BofA Customized Cash Rewards cards.

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    Chuck

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  • Honey Mustard Salmon

    Honey Mustard Salmon

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    This Honey Mustard Salmon is a life saver for busy weeknights!

    Incredibly simple to make, it’s quite amazing how so few ingredients can transform into something so tasty.

    Honey Mustard Salmon with a fork

    These kind of recipes are great to have in your back pocket for busy weeknights, like Blackened Tilapia and Weeknight Chicken Parmesan! One of my favourite little tips for quick midweek meals with flavours that pack a punch is to use a sauce that doubles as a marinade. Or, in this case, as a glaze – no marinating required for this salmon!

    The glaze / sauce for this recipe is actually just a slight adaptation of a classic Honey Mustard Dressing. What I like to do is make big batches of the dressing and keep it in the fridge – it lasts for weeks and weeks as long as you don’t use any fresh ingredients in it like garlic. So I make up the basic Honey Mustard Dressing with cider vinegar, honey, mustard, oil, salt and pepper and keep it in the fridge. I use it plain to dress salads, sometimes I might add a bit of garlic.

    AND I use it to marinate meats, or, such as for this recipe, as a glaze and/or sauce!

    Honey Mustard Salmon with sauce on a spoonHoney Mustard Salmon with sauce on a spoon

    Salmon is my favorite fish. I love that it has so much flavor already and is so juicy, so actually it doesn’t even need any marinating time to infuse the centre with flavour. Plus, this has a sauce.

    My one big rule with salmon is to never OVERCOOK IT!! There is nothing sadder than cutting into a beautiful piece of salmon to find it dry inside, rather than juicy and flaky. The way I check to see when I salmon is cooked is to watch the side of the salmon. When the middle of the fillet changes to opaque,  it means that it is cooked.

    And don’t forget, salmon continues to cook while resting!

    I served this Honey Mustard Salmon with some mashed potato and seared asparagus (seared in a dry pan for optimum char). For an even quicker meal, I’d usually just have toasted bread on the side with a fresh green salad – use the sauce as the dressing for the salad!

    Hope you enjoy!

    Honey Mustard Salmon on a plate with lemon and asparagusHoney Mustard Salmon on a plate with lemon and asparagus

    Salmon Favorites

    Honey Mustard Salmon with a forkHoney Mustard Salmon with a fork

    5 from 28 votes↑ Click stars to rate now!
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    Honey Mustard Salmon

    Tender, flaky salmon combines with a deliciously tangy and sweet honey mustard glaze.

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

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    • In a jar, add cider vinegar, dijon mustard, honey, garlic, salt, and pepper. Cover and shake until well combined.

    • Place salmon in a zippered bag or bowl. Add ¼ cup of glaze. Mix to coat. No need to marinate.

    • Heat 1 tablespoon oil in a skillet over medium heat. Add salmon and cook for 3-4 minutes until deep golden. Flip and cook for an additional 3-4 minutes or until salmon reaches 145℉ at the thickest part. Transfer to serving plates.

    • Add grainy mustard to remaining glaze. Shake to mix. Serve over salmon.

    Reserve any extra unused sauce to use as salad dressing!
    Store leftover salmon in an airtight container in the refrigerator for up to 4 days. 

    Calories: 475 | Carbohydrates: 18g | Protein: 34g | Fat: 28g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 543mg | Potassium: 876mg | Sugar: 17g | Vitamin A: 70IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 1.7mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Fish, Main Course, Seafood
    Cuisine American

     

    More Recipes You’ll Love

    Easy Baked Tilapia (or Cod)

    Easy Baked Tilapia with lemon and spinachEasy Baked Tilapia with lemon and spinach

    Stuffed Pork TenderloinStuffed Pork Tenderloin on a board being cut with a knifeStuffed Pork Tenderloin on a board being cut with a knife

    One Pan Sesame Ginger Salmon & BroccoliOne Pan Sesame Ginger Salmon on a grey plate, served over rice and a side of broccoliOne Pan Sesame Ginger Salmon on a grey plate, served over rice and a side of broccoli

     

    Honey Mustard Salmon with writingHoney Mustard Salmon with writing
    Honey Mustard Salmon on a plate with writingHoney Mustard Salmon on a plate with writing

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    Nagi

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  • Pepper App: Get 15% Back On Airbnb eGiftcards (No Limit) – Doctor Of Credit

    Pepper App: Get 15% Back On Airbnb eGiftcards (No Limit) – Doctor Of Credit

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    The Offer

    • Pepper app is offering triple points on Airbnb e-gift card purchases with no limit. Valid today only (7/24/24).

    Note: there is some conflict in the language of the app where it says “double (3x)”. I’m pretty sure it’s a typo and should say “triple (3x)” as it shows 3x on the actual page when checking out as well.

    Regular earn is 5% back toward your next purchase. With this deal you’ll earn 15% back toward a future purchase: 5% will be available for immediate use and the other 10% will be awarded on August 7th.

    • Pepper is also offering double points on AMC (10% back). Today only. No limit.

    Our Verdict

    We rarely see discounts on Airbnb of 15%, and we never see unlimited gift card discounts on Airbnb. Note, while there is no purchase limit for this deal, the app does have undisclosed overall volume limits of how much a customer can purchase. Possibly $5,000 or some other amount, depending on the account. You might be able to get limits increased by calling in.

    Reports are that Amex Business Gold  to earn 4x if it’s one of your top two categories. And reports are that it counts as Online Shopping for BofA cards and Blue Cash card and ShopYourWay card. And it counts as Computer Software category for BofA Customized Cash Rewards cards. Or just use your regular daily driver credit card.

    My thanks if you enter my signup code 584255 during the initial signup process. New members who signup with a referral code always get 10% on all gift card purchases for 15 days. No referral links or references in the comments below, please.

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    Chuck

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  • Steak Marinade

    Steak Marinade

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    This steak marinade whips up in no time and infuses steaks with so much flavor.

    A simple blend of oil, garlic, soy sauce, and fresh herbs with savory seasonings, this marinade is easy and delicious.

    steak with The Best Steak Marinade on a plate
    • It’s great for any cut of steak, especially tougher cuts like skirt, flank, or chuck.
    • It’s made with ingredients you likely have on hand.
    • It tenderizes the meat and adds lots of flavor.
    ingredients for Steak Marinade on a marble board

    A marinade is great for tenderizing and flavoring steaks. However, I personally don’t marinate prime cuts of steaks that are known to be tender, like filet or ribeye (I season them and grill them, as in this ribeye recipe).

    • Tenderize: Marinades contain acidic ingredients like wine, vinegar, lemon juice, or a combination. Acid breaks down the tough fibers of the meat, making it tender.
    • Flavor: Marinades usually contain salt, herbs, aromatics, & bold flavors that flavor the meat.
    • Caramelize: Sugars in a marinade help with caramelization to give that nice brown crust we all love.

    Steak Marinade Ingredients

    Acid: I like to use balsamic vinegar to tenderize the meat, but any vinegar will work. Lemon, lime, pineapple, and orange juice are all great acids to experiment with!

    Fat: I use olive oil as it’s what I always have on hand but any light flavored oil works. Oil helps the seasonings adhere to the meat and keep it tender while it cooks.

    Flavor: Garlic, Worcestershire, soy sauce, and Dijon help to build depth of flavor in this steak marinade.

    Herbs and Spices: Parsley, rosemary, pepper, and thyme give a rich, savory taste and a wonderful aroma. They also help to tenderize the meat and make it more flavorful!

    Variations

    • Replace soy sauce for coconut amino acids for a lower sodium marinade.
    • Add your own favorite herbs like Italian seasoning, seasoned salt, or Montreal steak spice can be added to the marinade.
    • No fresh garlic? Use garlic powder instead!

    You should always marinate in glass or plastic, not in a metal bowl, as the acid can react with the metal. A freezer bag works well too for easy cleanup.

    How to Make Steak Marinade

    Get juicy and tender steak every time with this easy marinade.

    1. Combine all ingredients in a bowl or freezer bag (per recipe).
    2. Add the meat and marinate for at least 1 hour or up to 4 hours (longer for tougher cuts).
    3. Remove marinade and grill steak to desired doneness.
    • Tougher cuts like chuck, skirt, flank, or sirloins can marinate up to 24 hours if desired, which is perfect for next-day BBQs!
    plated steak cooked with Steak Marinade

    Storing Steak Marinade

    Store leftover marinade (that hasn’t touched any meat) in a tightly covered container or jar in the refrigerator and use within 3 days or freeze into ice cubes and pop one or two out as needed.

    My Favorite Ways to Enjoy Savory Steak

    Did your family love this Steak Marinade recipe? Leave a rating and a comment below.

    cooked marinated steaks on a plate
    4.96 from 170 votes↑ Click stars to rate now!
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    Steak Marinade

    This steak marinade tenderizes and adds a flavorful kick, resulting in juicy and flavorful steak every time!

    Prep Time 5 minutes

    Cook Time 5 minutes

    Marinate Time 1 hour

    Total Time 1 hour 10 minutes

    Mixing Bowls on white background
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    • In a glass bowl or freezer bag, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, parsley, rosemary, pepper, thyme, and garlic.

    • Add up to 2 pounds of steak and marinate for at least 1 hour or up to 4 hours.

    • Remove steaks and discard marinade.

    • Grill or broil to desired doneness.

    • Steak marinade is perfect to use on those tougher, less expensive cuts of meat.
    • Marinate meat in a non-metal (glass or plastic) container or a freezer bag in the refrigerator.
    • Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F.
    • Freeze marinade in ice cubes trays so you can pop out as little or as much as you like when it’s time to marinate a steak-this way the marinade stays fresh!

    Marinating Times

    • Filet mignon or ribeye are perfectly tender without marinating but can be marinated for 30-60 minutes for flavor if desired.
    • New York strip or sirloin can marinate for about 4 hours.
    • Tougher cuts of beef, such as flank steak, skirt steak, or even chuck can marinate longer, up to 24 hours (I usually do it the night before for the next day’s dinner).

    Calories: 576 | Carbohydrates: 18g | Protein: 5g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 2630mg | Potassium: 481mg | Fiber: 2g | Sugar: 9g | Vitamin A: 487IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dressing, Sauce
    Cuisine American
    The Best Steak Marinade on steak after cooking with a title
    The Best Steak Marinade on steak plated with writing
    close up of The Best Steak Marinade on steak with a title
    The Best Steak Marinade on steak plated and with the steak cut into slices with a title


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    Holly Nilsson
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  • Old Bay Seasoning

    Old Bay Seasoning

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    This copycat Old Bay seasoning recipe tastes just like the famous original!

    Made with aromatic and savory spices like celery salt, paprika, cayenne, and a handful of others, Old Bay seasoning brings out the best in all your seafood recipes.

    homemade Old Bay Seasoning in a jar and on a spoon

    Homemade Old Bay Seasoning

    • In 1939, a German spice maker named Gustav Brunn created Old Bay to accent the flavors of the fresh seafood available off the coast of Maryland. Today, Old Bay comes in a variety of seasoned blends, but this recipe is the classic!
    • Making Old Bay seasoning from scratch allows you to change up the ingredients to create your own favorite flavor!
    • Unlike Cajun seasoning, Old Bay leans more toward the tangy flavors of celery salt, while Cajun seasoning has spicier, more peppery flavors.
    pepper , paprika , cloves , dry mustard , ginger , celery salt , cinnamon , cayenne , and bay leaves with labels to make Old Bay Seasoning

    What’s in Old Bay Seasoning?

    Savory: Celery salt is a must-have with a bright, herbal flavor, which complements the delicate flavor of seafood. This recipe also uses ground bay leaves, which I make by crushing them in a spice grinder to make a powder or using a mortar and pestle.

    Earthy: Warming spices like paprika, cloves, cardamom, and cinnamon infuse recipes with aromatic and earthy flavors.

    Spicy: Cayenne gives Old Bay seasoning a little kick. Turn up the heat by adding more, or a sprinkle of red pepper flakes.

    Variations – Dried lemon peel or lemon pepper seasoning adds a brighter flavor to Old Bay seasoning. Feel free to substitute any of the ingredients as long as the basic celery salt, sweet paprika, and dry mustard are present.

    How to Make Old Bay Seasoning

    This copycat recipe is the perfect blend.

    1. Whisk all ingredients (per recipe below) in a bowl until thoroughly combined.
    2. Transfer to a jar or other container with a tight-fitting lid.

    Storing Homemade Seasoning

    Store Old Bay seasoning in a jar for up to 6 months. After that, it will still be good, but the aroma and flavor may be somewhat faded. A small desiccant packet added to the container will help prevent clumping.

    What’s your favorite way to use Old Bay Seasoning? Leave a comment below.

    Old Bay Seasoning in a jar with lobster and lemon in the back

    5 from 1 vote↑ Click stars to rate now!
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    Old Bay Seasoning

    Create this easy copycat Old Bay seasoning recipe to use on your favorite seafood dishes!

    Prep Time 10 minutes

    Cook Time 0 minutes

    Total Time 10 minutes

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    Prevent your screen from going dark

    • Celery salt can be replaced with 2 teaspoons Kosher salt and 1 teaspoon ground celery seed.
    • If you don’t have ground bay leaf (which I never have!) place 4 bay leaves in a spice grinder and grind until they form a fine powder.

    Calories: 7 | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2326mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Pantry, Seasonings
    Cuisine American
    Old Bay Seasoning in a jar and on a spoon with a title
    mixing aromatic spices together to make Old Bay Seasoning with writing
    Old Bay Seasoning from scratch with a title
    spices on a plate to make Old Bay Seasoning and seasoning in a jar with a title

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    Holly Nilsson

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  • Healthy growth helps B2B food e-commerce startup Pepper nab $30 million led by ICONIQ Growth | TechCrunch

    Healthy growth helps B2B food e-commerce startup Pepper nab $30 million led by ICONIQ Growth | TechCrunch

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    Pepper, the e-commerce platform for food distributors, continues to edge into Sysco and US Foods territory by giving smaller, independent distributors a technology leg up. 

    The company developed an ordering system specifically for independent food distributors that supports catalogs of over 100,000 items and enables these companies to launch mobile apps and websites so that they can accept orders and payments online.

    Co-founder and CEO Bowie Cheung, who previously worked at Uber Eats, said the company now has 200 customers among a market of 25,000 food distributors. However, Cheung said Pepper wants to grow that by facilitating the relationship between independent distribution and technology.

    “These businesses, generally speaking, have never been well served by the big box broad line distributors like Sysco or US Foods,” Cheung told TechCrunch. “If you enjoy the diversity and the vibrancy that non-chain restaurants bring to your community, then you already understand the importance of that independent distributor, and that’s very much the customer that we have always served and continue to serve today.”

    Pepper is doing this by developing dozens of new product features each year that leverage advanced technology, like generative AI, to improve the experience, efficiency and results. The company’s proof points include customers seeing a 23% increase in sales, 93% buyer retention, and the ability to save over 10 hours of work per week per sales representative, Cheung said. 

    There are some players in the e-commerce food distribution space with Pepper, including Choco, which developed a sustainable food system for restaurants and suppliers; Cut+Dry and Anchovi, which is Dot Foods’ white-label foodservice e-commerce platform.

    Where Cheung believes Pepper is different is that all of those competitors took a marketplace-first strategy where you download an app. There is no “Pepper app,” but rather it takes a distributor-facing strategy, he said. This means that the distributor’s brand identity is front-and-center instead of Pepper’s. 

    Customers seem to like it. The over 140 customers is double the number of customers it had when Pepper raised $16 million Series A back in 2021.

    Since then, the company became a full-stack payment processor. This makes it easier for operators to pay distributors. It also “reimagined” what the modern customer relationship management and copilot software should look like for a sales rep that works in food distribution so they can be more productive. In addition, the company built an ads platform that enables distributors to run marketing campaigns with their suppliers to promote existing products. 

    Cheung wasn’t specific on Pepper’s revenue, but did share that it has grown by over 20 times. He also didn’t disclose the company’s valuation, but did say it was “a step up from our last round.”

    Investors like Pepper, too. On Monday, the company announced a $30M Series B round of funding led by new investor ICONIQ Growth and with participation from another new investor, Harmony Partners, and existing investors at Index Ventures, Greylock and Imaginary. This gives the company around $60 million in total funding.

    “ICONIQ Growth is the perfect partner for us,” Cheung said. “Their track record in backing ​​large, successful vertical software businesses and industries that the consumer world wouldn’t necessarily consider really resonated with us. Food distribution is one of those industries.”

    Have a juicy tip or lead about happenings in the venture world? Send tips to Christine Hall at chall.techcrunch@gmail.com or via this Signal link. Anonymity requests will be respected. 

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    Christine Hall

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  • Chicken Fried Chicken

    Chicken Fried Chicken

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    Chicken fried chicken is made from crispy fried chicken breasts topped with a savory country-style gravy!

    Chicken Fried Chicken with mashed potatoes and gravy
    • It’s the ultimate comfort food. Crispy, savory, and delicious!
    • The chicken comes out tender and juicy with a crunchy coating.
    • This recipe uses ingredients you likely have on hand.
    • Chicken fried chicken is loved by the whole family – I mean, what’s not to love.

    Chicken Fried Chicken vs. Fried Chicken

    Fried chicken is made with bone-in chicken pieces coated in flour and fried (or oven-fried).

    Chicken fried chicken is made from boneless pieces that are flattened and double-dipped in flour, eggs, and flour again before being cooked, so it’s extra crunchy!

    milk , salt and pepper , cayenne pepper , paprika , garlic powder , flour , eggs , chicken with labels to make Chicken Fried Chickenmilk , salt and pepper , cayenne pepper , paprika , garlic powder , flour , eggs , chicken with labels to make Chicken Fried Chicken

    Ingredients for Chicken Fried Chicken

    • Chicken: Chicken fried chicken is made with boneless and skinless chicken breasts or chicken breast cutlets. It’s also great with chicken thighs.
    • Seasoned Coating: I use all-purpose flour as the base of the coating, and, while it’s not traditional, I add a bit of cornstarch to make it extra crispy—this comes from my crispy chicken sandwiches, which has one of my favorite crispy coatings.
    • White Gravy: The gravy is simple with flour and milk. The flavor comes from the brown bits in the pan from frying the chicken and lots of black pepper.

    We love chicken fried chicken with gravy over waffles or homemade buttermilk biscuits.

    How to Make Chicken Fried Chicken

    1. Prepare bowls of seasoned flour, whisked eggs, and milk (recipe below).
    2. Dredge chicken pieces in seasoned flour, the wet batter, and back into the flour again.
    3. Cook chicken in hot oil in a skillet until golden brown on both sides.
    4. Transfer pieces to a paper plate to drain. Season if desired.

    Heat the oil a little hotter than 350°F (I heat to 375°F) and use a thermometer to ensure it stays at 350°F while cooking the chicken.

    How to Make the Gravy

    Chicken fried chicken wouldn’t be the same without a delicious peppery white gravy!

    1. Drain most of the oil from frying the chicken, leaving 1/4 cup and the brown bits and in the pan.
    2. Add the flour and cook for a few minutes. Gradually whisk in the milk and cook until the gravy is thickened. Season with salt and pepper and serve over chicken.

    Our Fave Fried Chicken

    Did your family love this Chicken Fried Chicken? Leave us a rating and a comment below!

    Chicken Fried Chicken with mashed potatoes and gravyChicken Fried Chicken with mashed potatoes and gravy

    5 from 2 votes↑ Click stars to rate now!
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    Chicken Fried Chicken

    This Southern-inspired recipe creates perfectly crispy chicken fried chicken with savory and creamy gravy.

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

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    Prevent your screen from going dark

    • If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼ inch thickness. Marinate for 1 hour (per the notes) if desired. Remove from the marinade and pat the chicken dry with a paper towel. Discard the marinade.

    • Combine 1 cup flour, corn starch, pepper, salt, garlic powder, paprika, and cayenne pepper in a bowl.

    • Whisk eggs, ½ cup milk, and 1 tablespoon of the dry mixture in a small bowl.

    • Dredge the chicken breasts in the dry mix. Shake off any excess mixture and dip the chicken into the wet batter. Dip back into the dry mixture and gently press to coat the chicken. Let the coated chicken rest for 10 minutes.

    • Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).

    • Gently place the chicken into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes. Flip the chicken and continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more. Ensure the oil temperature remains at 350°F between batches of chicken.

    • Transfer fried chicken to a clean baking rack and season with additional salt if desired.

    Gravy

    • Drain the oil from the pan, leaving the brown bits and ¼ cup of oil in the bottom. Heat over medium heat.

    • Add ¼ cup flour and cook for 2 to 3 minutes.

    • Add in milk a little at a time, stirring after each addition. Continue adding milk to reach the desired consistency – you may not need all of it.

    • Bring to a boil and let simmer 2 minutes. Taste and season generously with salt & pepper.

    • Serve the gravy over the chicken.

    Marinade (optional)
    1 cup buttermilk
    1 teaspoon hot sauce such as Frank’s
    ½ teaspoon garlic powder
    ½ teaspoon salt

    To keep cooked chicken warm if frying in batches, preheat oven to 200°F. Place fried chicken on a wire rack over a baking sheet and keep warm for up to one hour to maintain crispness without drying. 
    For a smooth gravy, add a little bit of the milk at a time and stir after each addition. It will initially seem thick and pasty, but it will thin out with each addition. Be sure to season generously.
    Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler or in an air fryer to keep it crispy. 

    Calories: 715 | Carbohydrates: 54g | Protein: 42g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 1373mg | Potassium: 695mg | Fiber: 2g | Sugar: 8g | Vitamin A: 756IU | Vitamin C: 0.1mg | Calcium: 225mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Entree
    Cuisine American
    Chicken Fried Chicken with a titleChicken Fried Chicken with a title
    Chicken Fried Chicken with country style gravy and writingChicken Fried Chicken with country style gravy and writing
    Chicken Fried Chicken on a sheet pan and plated with a titleChicken Fried Chicken on a sheet pan and plated with a title
    Chicken Fried Chicken on a sheet pan with a titleChicken Fried Chicken on a sheet pan with a title

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    Holly Nilsson

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  • intersecting backstage overconfident

    intersecting backstage overconfident

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    Had plenty of time to cook this weekend lads. Another banger. Normally I just season steak w salt and pepper but this time I added some cumin, cayenne and onion powder for some variety. Deglazed the steak pan with some fresh lime juice and a little stock, that’s what’s on the avocado

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  • Roasted Green Beans

    Roasted Green Beans

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    Roasted green beans come out tasty and tender.

    Green beans are lightly seasoned and oven-roasted to crisp perfection for a simple side dish.

    Roasted green beans on a baking sheet

    Ingredients for Roasting Green Beans

    Oven roasted green beans are a simple side dish for any meal.

    Green Beans – Choose fresh green beans, rinse and trim. Fresh are best for texture and taste but you can also roast frozen green beans – the cooking time will remain the same.

    Seasonings – Garlic powder adds a little savory flavor to roasted green beans – feel free to add your own seasonings or fresh herbs. Replace oil with melted bacon grease for extra flavor.

    Variations

    • Add a little bit of lemon zest to the beans before cooking or a squeeze of lemon juice before serving.
    • Once cooked, sprinkle with parmesan cheese or bacon bits.
    • Chopped nuts like almonds or walnuts are great with green beans.
    Drizzling oil on green beans on a baking sheet to roastDrizzling oil on green beans on a baking sheet to roast

    How to Roast Green Beans

    Oven-roasted green beans come out tender-crisp and delicious.

    1. Prep: Rinse and pat dry. Trim with a pair of kitchen scissors or line them up on a cutting board and cut off the ends.
    2. Season: Toss green beans in oil and seasonings and spread them in a single layer.
    3. Roast: Bake until tender-crisp – broil for a little bit of color.

    Prep ahead. This roasted green beans recipe is perfect for weekend prep. Wash, season and store in the refrigerator until ready to roast.

    Storing Leftovers

    Keep leftover green beans in a covered container for up to 4 days. Reheat them in the microwave or a skillet. Leftovers are also great served chilled in a salad.

    More Savory Side Dishes

    Say goodbye to boring vegetables – here are some of our favorite ways to enjoy green beans!

    Did you make these Roasted Green Beans? Leave us a rating and a comment below!

    sheet pan of Roasted Green Beans with a titlesheet pan of Roasted Green Beans with a title
    healthy Roasted Green Beans with writinghealthy Roasted Green Beans with writing
    easy Roasted Green Beans with a titleeasy Roasted Green Beans with a title
    adding seasonings and oil to green beans on sheet pan and baked dish with a titleadding seasonings and oil to green beans on sheet pan and baked dish with a title

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    Holly Nilsson

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  • Deviled Ham

    Deviled Ham

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    Make this easy deviled ham for a delicious sandwich spread, dip, or topping!

    This zesty blend of minced ham, onion, seasonings, and creamy mayonnaise is perfect for picnics or as a quick snack.

    Deviled Ham with crackers

    What is Deviled Ham?

    • In a food recipe, “deviled” refers to the heat that comes from zesty or spicy ingredients like mustard or Tabasco sauce/hot sauce. This tasty recipe uses both!
    • Deviled ham is a great way to re-purpose leftover ham for the lunchbox, appetizer tray, or church potluck.
    • Skip the canned deviled ham, this homemade version is quick, easy and budget-friendly.
    mayonnaise , onion , mustard , pepper , cooked ham and hot sauce to make Deviled Ham

    Ingredients in Deviled Ham

    Ham: Use any leftover ham, ham steaks, or even canned ham in this recipe. If your ham was baked with glaze, you can leave it on or cut the skin off if you’d like.

    Mayonnaise: Adds creaminess, light mayo works in this recipe too.

    Onion, Mustard, and Hot Sauce: These ingredients (along with a finer texture) are what make this deviled ham spread different from our ham salad. Use white or green onions in this recipe. Dijon is my preference but grainy mustard or prepared yellow mustard are great too.

    Variations: Change up the flavor and add your own spices or herbs to this recipe. I skip the salt as I find it salty enough on its own. Try Worcestershire sauce, and mustard powder, finely diced celery, chopped pickles, or sweet relish.

    How to Make Deviled Ham

    1. Add diced ham, hot sauce, and onion in a food processor and pulse.
    2. Add mayonnaise a little at a time and pulse until smooth.
    3. Serve immediately, or cover and chill.

    NOTE: If you don’t have a food processor, dice everything super fine and mix well.

    How to Eat Deviled Ham

    Storing Leftovers

    Keep deviled ham cold. Store tightly covered for up to 4 days in the refrigerator.

    Deviled Ham with crackers

    More Leftover Ham Favorites

    Did you enjoy this Deviled Ham recipe? Leave us a rating and a comment below!

    close up of Deviled Ham

    5 from 2 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Deviled Ham

    Deviled ham is a zesty and creamy spread that’s perfect for sandwiches or crackers!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Author Holly Nilsson

    • Place diced ham, onion, mustard, and hot sauce into a food processor. Pulse until finely chopped.

    • Add mayonnaise and pulse just until combined.

    • Transfer to a bowl for serving and garnish with parsley or green onion if desired.

    Leftover deviled ham can be stored in a covered container in the fridge for up to 4 days. 

    Calories: 283 | Carbohydrates: 2g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1392mg | Potassium: 261mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Ham, Lunch, Pork
    Cuisine American

    More Favorite Salads for Sandwiches

    plated Deviled Ham with a title
    bowl of Deviled Ham with writing
    close up of Deviled Ham with a title
    Deviled Ham in a food processor and plated with a title

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    Holly Nilsson

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  • Turkey Seasoning

    Turkey Seasoning

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    Give your bird a boost of flavor this season with homemade turkey seasoning!

    Turkey seasoning is perfect to season a roast turkey, a turkey breast, or even soups or casseroles.

    Try it on chicken and potatoes too! All-purpose, easy to make, and great on everything.

    turkey seasoning in a jar with a measuring spoon beside it

    All-Purpose Turkey Seasoning

    • This is an easy mixture made with spices you probably already have on hand.
    • Turkey seasoning adds flavor to the skin of your Thanksgiving turkey but it’s also great in soups and casseroles or for seasoning roasted potatoes.
    • This can be prepared in big batches and used for turkey and chicken alike.
    • Store it in the pantry for up to 6 months and use it in all your favorite dishes!

    Ingredients for Turkey Seasoning

    This spice blend contains the perfect mixture of herbs and seasonings that you likely have on hand.

    Salt – This recipe uses kosher salt which is more coarse than table salt. If using table salt you’ll want to reduce the amount.

    Herbs – Homemade turkey seasoning has the perfect blend of herbs for flavoring a turkey and/or gravy with lots of sage, a pinch of rosemary, and a hint of thyme, paprika, and black pepper.

    Optional AdditionsYou can add other spices or seasonings to this recipe such as garlic powder, oregano, onion powder, or parsley.

    pepper , salt , paprika , thyme , nutmeg , rosemary , and sage on a plate to make Turkey Seasoning

    How to Season a Turkey

    1. Dab the outside of the turkey dry with a paper towel (to help the skin crisp). Remove the neck and giblets from inside the cavity if present. I like to add salt and often fresh herbs to the cavity before roasting.
    2. Rub the turkey with either melted butter or olive oil. Generously sprinkle with the turkey seasoning and rub it into the skin.
    3. Roast per your favorite turkey recipe (we love this roast turkey or this spatchcock turkey).

    Skip the brown sugar! This turkey seasoning recipe doesn’t contain brown sugar as I use the pan juices for gravy and I don’t want it sweet.

    If you’d like to use this as a dry rub for poultry, you can add a couple of tablespoons of brown sugar or to taste.

    a whisk stirring homemade turkey seasoning on a plate

    Ways to Use Turkey Seasoning

    More Holiday Prep Helpers

    Did you make this Turkey Seasoning? Leave us a rating and a comment below!

    a jar of homemade turkey seasoning with a turkey in the background

    5 from 9 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Turkey Seasoning

    This homemade turkey seasoning is perfect to season a roast turkey, a turkey breast or even soups or casseroles.

    Prep Time 3 minutes

    Total Time 3 minutes

    Spice Jar or other jar with tight-fitting lid
    If you’d prefer, salt can be left out of the mixture and it can be added to each meat or dish as desired.
    *Kosher salt has larger grains. If using table salt, reduce the salt to 1 teaspoon.
    To crush the rosemary, place it in a shallow bowl and use the bottom of a glass or small measuring cup to break the pieces apart.

    Calories: 1 | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 388mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 87IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Pantry, Seasonings, Spices
    Cuisine American
    turkey seasoning in a bowl with a whisk and a title
    turkey seasoning in a jar with a measuring spoon and a title
    seasonings for turkey seasoning in a white bowl being being mixed together and a title
    turkey seasoning in a jar and turkey seasoning in a bowl with a whisk and a title

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    Holly Nilsson

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  • Supermom In Training: My best Halloween food creations

    Supermom In Training: My best Halloween food creations

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    Want to really spoil the kiddos this Halloween? Integrate some festive, fun, and spooky snacks and meals into your holiday plans. I’ve done a lot of different things these past eight years – here are my best Halloween food creations.

    Breakfast: Food colouring can turn pancakes into a monster mash of creations, especially when you add candy eyes. Hollow out an orange as a festive fruit holder and carve or draw a face. Make a blood-red smoothie.

    Or, buy refrigerated cinnamon rolls and colour the go-with frosting orange to transform your rolls into jack-o-lanterns.

    School lunch: Pack mummified fruit or juice boxes (just wrap the in medical gauze). Draw on fruit with a disposable peel or on clear sandwich bags to make funny faces. Slip in a plastic spider or bat.

    Munchie plate: It can be hard to get the kids settled at the table for a sit-down meal, so make your life easier by creating a grazing board. Hard boil eggs, crack the shell slightly, soak in water and food colouring for five minutes, and peel the eggs to reveal coloured veins. Use cookies cutters to cut out whimsical pita chips, cold cuts, and cheeses. Make spiders out of black olives. Add orange coloured items like peppers, carrots, or cantaloupe. 

    Soup: Soup is filling and warms the belly. Serve it in a small cleaned out pumpkin.

    Appetizers: Finger foods are always a hit! From hot bean dip with pita chip tombstones to miniature pizzas with spiderwebs of cheese, or even hot dogs wrapped in strips of dough to resemble mummies, there’s lots you can put out.

    Dinner: I love black pasta (it gets its unique colour usually from squid ink) on  Halloween. I’ve also made stuffed orange peppers (with pumpkin faces carved into them) and monster foot meatloaf (see photo) and ghostly potatoes.

    A full-time work-from-home mom, Jennifer Cox (our “Supermom in Training”) loves dabbling in healthy cooking, craft projects, family outings, and more, sharing with readers everything she knows about being an (almost) superhero mommy.

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  • Secret’s Out: Victoria’s Secret Will Never Understand The Assignment

    Secret’s Out: Victoria’s Secret Will Never Understand The Assignment

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    Updated 3/6/23

    It is with a cautious heart that I report Victoria’s Secret is bringing back the fashion shows. After 10 months of essential radio-silence following the Hulu documentary exposé, maybe the PR team read my article and decided they should give the iconic show a reboot…but it makes me wonder: at what cost?


    Will we see a diverse group of models in angel wings strutting down the runway to the tune of this year’s hottest musician? Previous performers include the likes of Rihanna and Harry Styles, solidifying the sheer star power the show used to bring. However, VS has toned down their styles and flashiness so much so that I fear the fashion show may fall short.

    There aren’t many details on what this New Era fashion show will look like yet, but you already know I’ll be tuning in…with an opinion. To be continued!

    Foldover yoga pants with PINK emblazoned on the back, bras embellished with fake diamonds, models sporting angel wings strutting down the runway. This is the Victoria’s Secret we grew up loving.

    Victoria’s Secret Pink was the brand in middle school. The ultimate uniform consisted of those glorious yoga pants (bootcut, of course) and a v-neck with the lace bandeau underneath. Topped off with a spritz – or ten – of Very Sexy perfume, and you were ready to face the day.

    Yet, Victoria’s Secret didn’t end up being all it was cracked up to be. You’d go in the store and get measured for a bra only to find out later that other professional bra fitters don’t trust Victoria’s Secret; the bra wasn’t really your size and it barely fit. You’d notice the thongs with cute sayings were designed to cause you pain and suffering. After an hour in a lingerie set, you would be pulling at the itchy straps for relief.

    It wasn’t just the uncomfortable materials and inconsistent sizing that people grew tired of; it was the pushing of the “perfect body” crap that makes every young girl think she should be a size 0. The blatant exclusion of diverse models in their runway shows and advertisements was not only discriminatory and hurtful but also downright boring.

    The Rebrand To Fail All Rebrands

    In 2015, Victoria’s Secret released a campaign claiming they had lingerie for every body. Finally! However, every woman in their campaign was model thin, with skinny legs and a flat stomach. Sadly, this was just the beginning of a ton of missed marks.

    For years, people begged and pleaded for VS to incorporate diverse models to represent all types of women. In 2017, superstar plus-sized model Ashley Graham took a dig at the brand, posting an edit of her walking an imaginary VS runway with wings.

    Not only is VS constantly missing the mark, but there is now a Hulu documentary…about their involvement with Jeffery Epstein. Nothing highlights their love for women more.

    Fenty is currently in the middle of their “every BODY” campaign where they feature fits for every body; even plus sized models to Victoria’s Secret’s horror.

    After Victoria’s Secret’s dumpster fire, they responded by doing a full rebranding campaign copying the Fenty concept, but without the glamor.

    In a since-deleted video, VS dressed diverse models in plain old, run of the mill bras that I wouldn’t buy in the clearance section of my local store. Why weren’t these women weren’t deserving of wearing the sexy, glitzy bras shown on the size 0 models?

    The idea of the campaign was that they finally listened to you. They heard everyone’s complaints and are now focusing on What Women Want. A totally ironic, tasteless approach to rebranding after years of scandal.

    The “What Women Want” campaign slogan is such a dig at everyone begging them to change for years because it clearly was never about what women wanted. What do women want? Hot lingerie. Inclusivity. To feel like brands care about what girls growing up are seeing.

    We loved the concept of the Angels and the lavish runway shows were always fun to watch. But would it really have killed the brand to make sure women know they don’t have to be a certain skin tone or body type to be beautiful?

    When Will The Time Come Where Enough’s Enough?

    The answer is right now. Victoria’s Secret is officially over; the fantasy’s dead and the bras aren’t durable or comfortable enough to keep it going..

    VS is like that toxic ex you keep going back to because you think you can change them, and they never change.

    It’s time to give some much deserved attention to brands that celebrate women instead of somehow pitting them against one another.

    Here are some brands that will support you, in all senses of the term.

    1. ThirdLove

    ThirdLove inclusive bra brand

    What I respect about ThirdLove is that they know that it’s normally the bra’s fault you aren’t feeling supported, not your boobs. They make bras in 60 sizes, including half sizes, so you will find your perfect match, guaranteed. Talk about representation.

    2. Natori

    Natori bra brand

    Natori offers an incredibly affordable selection of bras and underwear while remaining reliable and sexy. They also have an option to book a virtual consultation so you can find the perfect size and product for you.

    3. Chantelle

    Chantelle bras

    A family-owned company that’s been making lingerie for 145 years and is still in business and killing it? Sign me up. Chantelle has been adapting to women’s needs with underwear forever, so you know they have high quality bras.

    4. Lively

    Lively sports bras and lingerie

    Lively is women-owned, which makes me feel all warm and fuzzy inside because who better to create bras than women?! They truly know what women want; you’re guaranteed to find a cute set here.

    5. Pepper

    Pepper Bras

    If you’re someone with a smaller bust, stress no more! Pepper was made specifically for women with smaller boobs who have struggled to find the perfect bra for their size.

    All of these brands have all women in mind, not just their idea of what women should want. It’s time to take Victoria’s Secret to the grave.

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    Jai Phillips

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