Have you ever cooked “en papillote”? … read more »
If you aren’t sure what that means, let me share with you this great cooking technique! En papillote is French for “in parchment,” and it’s a nutritious and delicious — or as I like to say, Nutritioulicious! — way of cooking. Food cooked in parchment paper is steamed, which results in perfectly cooked, moist food. And when you add herbs and spices you end up with a flavorful dish that is also a cinch to clean up! Plus, th
Today, April 2nd, is National Peanut Butter & Jelly Day!
As you may know, I LOVE peanut butter, so this is a very special day for me! Lucky for me I have a few different types of peanut butter in my house, including Arrowhead Mills Creamy Peanut Butter, a great natural version (the only ingredient is dry roasted peanuts), and Planters new Natural Creamy Peanut Butter Spread. I haven’t had the chance to taste the Planters’ PB yet, but I’m curious to see what it’s like. Unl… read more »
By Megan Kian
This past January I spent a few days with some close friends in Arizona. As we trekked through the beautiful “red rocks” that comprise Sedona, we scrounged up energy for a three-hour hike from the jerky we had bought in a town nearby. Beef jerky is easy to make, a great source of protein, and low in fat. This month’s Recipe ReDux focused on the use of maple syrup and honey, a great excuse to make some delicious homemade honey beef jerky!
Ingredients:… read more »
½ lb. flank steak
½ teaspoon salt
I love peanut butter and Thai food (I’ve tried making curry and pad Thai at home), so when I received an email from the folks at San-J with recipes using some of their sauces I was excited to try my hand at a new chicken dish. Their recipe, Spicy Peanut Basil Chicken, called for fresh basil, which isn’t in season right now. So I decided to modify the recipe a little and I used fresh cilantro (which I already had in the fridge from the fish tacos I made last week). The recipe uses San-J’s Thai… read more »