Tuesday, September 16, 2014

Krusteaz Flatbread Back to School PARTY!



 Being a part of Krusteaz Baker's Dozen program means that I get the opportunity to test out their new products before they hit the shelves. What a fun and exciting time it is to be a part of such an awesome company with great ideas! These flatbreads will hit most national grocery stores this month! Flatbreads are one of the hottest items popping up on restaurant menus across the country and now, thanks for Krusteaz, they will be available for easy baking at home! 

These flat breads can be used for homemade pizzas, can be paired with savory dips and spreads, used for sandwiches, and so much more! 



So once I got my shipment of flatbreads I got my family together for a little back to school flatbread party! My parents have a pizza oven in their backyard and we love getting together and creating pizzas outside while the kids jump on the tramp! So these flatbread mixes were put to some good use! We made 4 of the flatbreads mixes. A cheese only (for the kids) on the garlic and onion crust, a veggie on the whole wheat, a BBQ chicken on the garlic and onion, and a buffalo chicken on italian herb.  We all had our own favorites! I loved the taste of the Italian herb flat bread and loved the BBQ chicken pizza. What a fun night spent cooking and having fun! 

First I rolled them out and placed the toppings:



Then placed them in the pizza oven:


Let them bake for 5-7 minutes:



Then took them out (with the help of my little boy):



Then let the kids enjoy the cheese flatbread (while the rest of the flatbreads baked):




 See how much fun that was!!! We sure had a great time! These flatbreads are very easy to make and delicious! Perfect thing for a weeknight meal, a party, football season meal, or really anything! And lucky you I am going to be doing a giveaway where you can win:

(2) Whole Wheat Flatbreads
(2) Garlic & Onion Flatbreads
(2) Italian Herb Flatbreads
A branded apron (pictured above)
Kitchen timer
Pizza Cutter

a Rafflecopter giveaway
GOOD LUCK!


 Flatbread Recipes:

Whole Wheat Veggie Flatbread

Whole Wheat Flatbread
Olive Oil
Heirloom yellow tomatoes, cut in half
Red cherry tomatoes, cut in half
Zucchini, thinly sliced
Yellow squash, thinly sliced
Mushrooms, thinly sliced
Leeks, thinly sliced
Goat Cheese, crumbled

Make whole wheat flatbread according to directions. Then roll out and drizzle olive oil all over the dough. Top with toppings and then crumble goat cheese on top. Bake according to directions on back of box. (This recipe is very versatile. You can add more or less veggies depending on what you like)




BBQ Chicken Flatbread

BBQ sauce
Rotisserie chicken, shredded
Purple onion, thinly sliced
Fresh Corn
Mozzarella Cheese

Make garlic and onion flatbread according to directions on box. Roll out and then grab the BBQ sauce and spread all over. Add the shredded chicken, purple onion, corn to the pizza evenly. Sprinkle mozzarella cheese all over and then bake according to directions on box.



Buffalo Chicken Italian Herb Flatbread

Olive oil
Rotisserie chicken, shredded
Franks Buffalo Sauce
Mozzarella Cheese
Fresh Herbs

Make Italian herb flatbread mix according to directions. Roll out and sprinkle evenly with olive oil. Then place shredded chicken evenly. Drizzle the buffalo sauce lightly over the pizza. Then cover with mozzarella cheese. Topped with fresh herbs and then bake according to directions on box. 


There is so many ideas for these flatbreads! The cheese flatbread with garlic onion flatbread with pizza sauce and mozzarella was eaten up too fast for a picture! There is so many new and fun recipes for these flatbreads on Krusteaz.com ideas for flatbread tacos, pizzas, thai chicken flatbreads, cheeseburger turnovers, pear gorgonzola flatbread and much more! Some great and delicious things are to be made with these flatbread mixes so go give them a try! 



*Disclosure: This is a sponsored post from Krusteaz. I received free product from Krusteaz to review. However recipes, thoughts, and opinions are my own.*
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Monday, September 15, 2014

Coconut Rice


After I did my meal planning for the week I went to the grocery store. It was then when I realized that I had 3 recipes with coconut in them on the list. I must have been on some coconut kick when I sat down to meal plan. But since both the husband and I are coconut fans I don't think he minded it either! We don't have rice very much in our house. We are more of a pasta family. So I rarely venture out and try new rice recipes. I made this and served it up the cuban black beans and Asian salmon with peach and mango salsa. I loved it! My son who doesn't like coconut anything didn't care for it so he stuck to the beans and salmon. So if you are a coconut fan like me give this rice a try!

Truvia sent me a fun package and their sweetener was the perfect touch to sweeten this rice up! I feel like rice and coconut milk can be a little bland.. So Truvia was the perfect touch to take this rice from bland to amazing! I feel like that is what is so great about Truvia. It sweetens things up without making you feel guilty about adding spoonfuls of sugar to your meal. 

Coconut Rice
yields:6-8 servings

1 (13.5 oz) can of coconut milk
1 1/4 cup water
2 teaspoons of Truvia baking blend
pinch of salt
1 1/2 cups white rice (uncooked)

In a saucepan over medium heat, add the coconut milk, water, Truvia, and salt. Stir all together until the Truvia is dissolved. Bring the a light boil and add rice. Stir and then turn down heat to medium low. Cover and simmer for 18 minutes. Stir a few times during the simmering.  Then serve! We loved this with cuban black beans and Asian salmon with peach mango salsa. 


Check out the recipe for the Asian Salmon with peach mango salsa here!



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Wednesday, September 10, 2014

Pineapple Upside Down Pancakes with Vanilla Cream Syrup and Cinnamon Butter

I have been having so much fun experimenting and creating with Krusteaz lately. A few weeks ago I announced about how I was selected to be a part of the Krusteaz Baker's Dozen program here! And the fun is just beginning! I was so excited to see my first recipe posted on their website for these Pineapple Upside Down Pancakes head on over to check out the full recipe along with other Baker's Dozen "Breakfast for Dinner" recipes. My mouth was watering looking at all of the amazing recipes! But for now here are some pictures and the list of ingredients that are used in these 3 delicious recipes! 


Pineapple Upside Down Pancakes with Vanilla Cream Syrup and Cinnamon Butter

Pineapple Upside Down Pancakes
1 1/3 cup water
1 (20 oz) can of pineapple slices, cut into fourths
1/4 cup brown sugar

Head over here for full instructions.


Vanilla Cream Syrup
1/2 cup butter
1 cup granulate sugar
1/2 cup buttermilk
1/2 cup heavy cream
pinch of salt
1 teaspoon vanilla
1 teaspoon baking soda

Head over here for full instructions.


Cinnamon Butter
1/4 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1/2 teaspoon cinnamon

Head over here for full instructions. 

Once you have everything all done cooking grab a few pancakes and top with a spoonful of cinnamon butter (you can add leftover pineapple and sprinkles of brown sugar on top too!) then pour over the vanilla cream syrup and enjoy!




*Disclosure: This is a paid sponsored post by Krusteaz. However the recipes, thoughts, and opinions are my own.*



Monday, September 8, 2014

Asian Salmon with Peach Mango Salsa

First I wanted to Congratulate Jessica Kuligowski for winning the Peanut Butter & Jelly GIVEAWAY that was going on! 

And now onto a yummy recipe with a funny story to go along with it!


The night I made this salmon was pretty eventful. I usually do my cooking and meal prep while my kids are taking naps. But this day it didn't quite work out like that. So it was pure chaos in the kitchen come 5:00. So trying to have a meal on the table by 5:30 when my husband walked in from work took was pushing it. I had the coconut rice, Cuban black beans, and peach mango salsa done and I had the salmon marinating during the day so I went to go grab it and then turn on the grill to heat up. Well I went to light the grill and BOOM! my hair and hair brows singed off in the front! I pretty sure I blacked out for a little bit but then recovered and couldn't stop laughing. I could not believe that every time I touched my hair it began to crumble off and come out in clumps. I took a picture to send to my husband and sister who is a hair dresser to show them what had happened! Everyone seemed to think that it was hilarious since it wasn't them! Well I put the salmon on the grill which was lit and on low. Cooked the salmon up and put it on the table for my family to enjoy with the peach mango salsa on top! 


Asian Salmon with Peach Mango Salsa

Asian Marinade
1 Tablespoon Dijon mustard
1 1/2 Tablespoons soy sauce
3 Tablespoons orange juice
1 Tablespoon minced garlic
1 Tablespoon maple syrup

Combine together and place over 1 salmon filet. Marinade for a couple hours. Then place salmon on a hot grill for 5 minutes on each side. (You can always double the marinade and save half of it and pour on the salmon after it is cooked)

Peach Mango Salsa
3 peaches, diced
1 mango, diced
1/2 jalepano, completely cleaned out (or not if you like it spicy)
1/3 purple onion, thinly diced
3 Tablespoons cilantro, chopped
juice of 1/2 lime

Combine all ingredients. Pour over salmon after it is cooked! 






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Wednesday, September 3, 2014

3 ingredient Peanut Butter & Jelly Ice Cream



When Peanut Butter & Co. contacted me to part a part of their Back to School Peanut Butter & Jelly Revolution I knew that it would be a fun campaign to be apart of! As a mother of 2 young school kids and a toddler there is plenty of PB & J sandwiches being made around here! The real test was finding something that my kids enjoyed almost as much as the PB & J. 


I am not sure if I was successful at that, but I think I was definitely close! My younger two watched me make it so they enjoyed theres as more of a frozen yogurt. But I saved some and put it in the freezer for my oldest for when he got home from school so his was more of a ice cream. I think both ways taste amazing it will just depend on how much time you have! 



Part of doing this campaign is being able to giveaway 2 jars of peanut butter (of any variety) and 2 jars of jelly (apricot, strawberry, or raspberry) for my readers! So let your minds wander of which flavors you would like best! I know with back to school starting there is plenty of households in need of peanut butter and jelly! So this should be a fun giveaway to win! 



3 Ingredient Peanut Butter & Jelly Ice Cream
4 bananas, frozen


In a blender place the peanut butter followed by the bananas. Blend until all combined. Put in a freezer safe container. Then grab jelly and lightly blend it into the "ice cream." You will want ribbons of jelly throughout the whole thing. Serve up if you want a frozen yogurt texture. If you want a more ice cream texture put lid on the container and freeze for a couple hours or overnight! Scoop up and enjoy!



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Sunday, August 31, 2014

12 Breakfast for Dinner Recipes

Check out breakfast fun!

by Madeitateitlovedit at Foodie.com


Breakfast is one meal that I can always get my kids to eat. Whether it is pancakes, waffles, french toast, eggs or baked goods my kids seem to eat it right up! Breakfast for dinner is thrown into our monthly dinner menu at least once! We actually we had french toast for dinner tonight! So a collection of breakfast recipes that can also be eaten at dinner is a easy list to come up with! So I will pick my 15 top recipes!















Also check out my FOODIE collections Here! to check out my other recipes and my favorite recipes of others!

HERE
*Disclosure: This is a sponsored post from Foodie.com However all recipes and opinions are my own*

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Friday, August 29, 2014

Peach Cobbler Ice Cream Sandwich




There is a local fruit stand here in Arizona and whenever they get Utah peaches and raspberries I always have to order a huge box! Last week we got our first box of peaches for the year. We have had a lot of fun eating and baking with them the past week. Last week I also received a fun box from Truvia filled with their packets, baking blend, and spoonable natural sweetener. I have been using them in just about everything! Oatmeal, smoothies, cookies, sugared almonds, peach cobbler, and some other fun recipes that I will be sharing with you next week!

And with Labor Day just around the corner I decided to post this fun new recipe! We celebrate Labor Day in our family swimming and having a BBQ. And what is better then peach cobbler, ice cream, and snickerdoodle cookies at a BBQ!? How about if you combined the 3? Well this recipe is just that! Peach cobbler ice cream in-between 2 snickerdoodle cookies to create a yummy ice cream sandwich! The combination is unreal! Like seriously! I could have just eaten the ice cream and been fully satisfied but then add the cookies and it makes it just a fun treat for the entire family!


Snickerdoodle Cookies
yields 2 1/2 dozen

1 cup shortening
1 1/2 cups baking blend Truvia
1 teaspoon vanilla
1/2 teaspoon butter flavoring
2 eggs
2 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cream of tarter

roll in:
1/3 cup truvia baking blend
1 1/2 Tablespoons cinnamon

Preheat oven to 375 degrees F. Then in a bowl cream together shortening and Truvia. Then add vanilla and butter flavoring. Then add the eggs. Sift together dry ingredients and slowly add. Grab a small ice cream scooper or a spoon and form balls. In a small bowl combined the Truvia  and cinnamon mixture. Then roll the balls of cookie dough in the mixture. Bake for 8-10 minutes. Place on a cooling rack. Let completely cool before making into ice cream sandwiches!




Peach Cobbler Ice Cream
yields 6 cups

3-4 peaches, pitted and diced
1 cup whole milk
1 cup Truvia baking blend
1 Tablespoon vanilla
1 Tablespoon cinnamon
1 1/2 cups heavy cream
1 cup snickerdoodle cookies crumbled up (3-4 cookies)

In a medium bowl using a hand mixer mix together milk, Truvia, vanilla, cinnamon, and heavy cream. Then stir in diced up peaches. Then fold in crumbled up snickerdoodle cookies. Add the ice cream mixture to your ice cream maker and process according to manufacturer's directions.  Then put in a freezer safe container and freeze.

When ice cream is thick and cookies are cooled off. Take two cookies and make ice cream sandwiches!  You can also roll them in sprinkles or cinnamon sugar or whatever you like!


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