Today marks three weeks of social distancing for us. We are trying to stay home as much as possible in this weird, temporary normal, which means my 2-3 grocery trips per week have been severely cut back – we made it 18 days before our first grocery run and we’re hoping to make it another 2-3 weeks before going back.
If you’re trying to space grocery trips, this is an ideal meal for week two. The vegetables used here hold up pretty well to a week in the fridge – and even if they start getting a little soft, you’ll never be able to tell after roasting them!
This post is sponsored – I received a complimentary copy of A Place At The Table for review. All opinions are mine alone.
How many of you are cooking up a dish tomorrow that’s been passed down? One that celebrates your heritage? It’s no secret that America is a melting pot and one of the places it’s most evident is in our culinary culture – and that’s exactly what’s on display in The Vilcek Foundation‘s new cookbook.
A Place at the Table is a beautiful celebration of the diversity that makes America such a beautiful place.
September means that back to school time is in full swing! If you have children or work in the education field yourself, you know that quick breakfasts, make-ahead dishes, lunchbox ideas, and easy weeknight dinners are all especially important. This month our group of food bloggers is sharing recipes for back to school time! We hope you find some recipe inspiration here as you plan out your meal ideas for the month. Don’t forget to check back on the last day of each month to see the monthly recipe round-up!
I am in total denial that it’s Labor Day weekend. Where did my summer go?!
The bucket lists we created at the beginning of the summer still have a lot that needs to be checked off, so we’re spending the long weekend concentrating on family time and checking off a few last items. Oh, and there will be plenty of grilling.
If you’re looking for something fun-but-easy to make this weekend, these burgers are a great candidate – especially if you have a whole bunch of basil to use up. The addition of the basil makes these fresh and perfect for the end of summer.
Basil Burgers with Sundried Tomato Mayonnaise (adapted from Taste of Home) Serves 6
1/4 cup sun-dried tomatoes (the dried kind – not packed in oil)
1 cup boiling water
1 cup mayonnaise
2 tsp. Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 tsp. Italian seasoning
2 garlic cloves, minced
1/2 tsp. pepper
1/4 tsp. salt
1 1/2 lbs. ground beef
Fresh mozzarella, for serving
Hamburger buns, for serving
Add the dried tomatoes to the water and let sit for 5-10 minutes. Drain and add the tomatoes to a food processor, along with the mayonnaise. Process until smooth.
In a large bowl, combine the Worcestershire, basil, Italian seasoning, garlic, salt and pepper. Break up the ground beef over the spices, and mix until well combined. Divide into 6 equal balls, and form into patties.
Grill over medium-high heat for approximately five minutes per side. Add mozzarella during the last minute and allow to melt.
Disclosure: I received this product for free as part of #RecipeMakeover week. All opinions are my own.
We are grill-obsessed in the summer, so when the opportunity came up to work with Smokin-Os, I was beyond excited. I tend to slather my grill creations in sauce – usually one that’s loaded with sugar. Barbecue, teriyaki, and sweet and sour sauces end up in heavy rotation. With Smokin-Os, though, that’s not necessary.
Smokin-Os are a ridiculously easy way to get all the flavor of smoking with minimal effort. They pack a huge flavor punch without adding any calories. You can see how to use them here.
When I started brainstorming what I wanted to try and makeover for #RecipeMakeover week, I kept coming back to Chicken Cordon Bleu. I love it, but it’s usually fried and often comes with a heavy sauce. As soon as I got my hands on the Smokin-Os, I knew they’d be a great way to pack a lot of flavor into my dish, while ditching the frying. I was so excited how these turned out!
Grilled Chicken Cordon Bleu with Smokin-Os (a Kate’s Recipe Box original Serves 4
4 thin-cut, boneless, skinless chicken breasts
Salt, pepper, and oregano, to taste
1 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. olive oil
4 slices deli ham
4 slices Swiss cheese
1 Original Smokin-Os
Prepare the grill according to the Smokin-Os package directions.
Season chicken breasts to taste with salt, pepper, and oregano. In a small bowl, whisk together the mustard, honey, and olive oil.
When the grill is ready, spray with non-stick spray and add chicken breasts. Cook for 3-4 minutes, then flip, brushing the top with the honey-mustard mixture. Cook another 3-4 minutes, flip and brush again. Add 1 slice of ham, topped with one slice of Swiss cheese to each chicken breast and cook for another minute, until the cheese melts.
I’m so excited grilling season is back! I’ve been bookmarking grill recipes like crazy, but when one of my blogger friends mentioned they’d tried and liked this, it jumped to the top of the list. This is super easy to put together, which makes it perfect for a weeknight, and Jake downed it so it’s toddler-approved.
I’m pretty sure this blog is going to be all about the grill this summer. Jake LOVES playing outside and will happily hang out in the back yard for hours. I’ve been loving watching him from the window as I prep and then joining him in the backyard to grill. It’s looking like it’ll be a pretty mellow summer – at least until the new little sister gets here!
1 1/2 lbs. chicken breasts cut into 1½ inch pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 15 oz. can pineapple chunks
1 cup teriyaki sauce
1 cup Asian toasted sesame dressing
Sesame seeds, optional, for serving
Rice, for serving
4 12″x12″ sheets of foil
Preheat the grill to medium heat.
In a small bowl, whisk together the teriyaki sauce and Asian dressing. Set aside.
Divide the chicken, peppers, onions and pineapple chunks between the foil packets. Fold up the edges of the foil a bit, add the sauce and close up completely.
Grill for 10-15 minutes, turning halfway through. Remove from heat and check chicken for doneness – cook longer if neede.