Category: Food

Trader Joe’s – Fall Favorites

I love Trader Joe’s!

My kids get to try new food at the sample counter, I get a mid day caffeine kick and we get stickers and candy on the way out.

With Thanksgiving next week I thought I’d share some of my Trader’s Joe’s Fall favorites.

Baked Goods

The kiddos and I love baking with this Pumpkin Bread and Muffin Mix. We always stash a few after the season. They are that good!

I’m not a huge fan of Pumpkin Pie, but this pie has a great consistency and delicious flavor.This Chocolate Pecan Pie Bar is amazing! It’s chocolaty, salty and the tart is mouth watering. Trust me and go get it now. Don’t walk, run! I love love chai spice so when I tried this I had high hopes. I’m happy to say this Pumpkin Chai Spice Loaf is light, full of flavor and delicious!I’m a big fan of shortbread and this Maple Pecan Shortbread Bar Mix is really yummy and easy to make. Snacks

If you are a fan of the spices in stuffing you will love this Turkey and Stuffing Seasoned Kettle Chips.These Cornbread Crisps are a crunchy, sweet and salty snack everyone will love. My kiddos love Trader Joe’s gingerbread houses. We do in for Halloween and now a Turkey Kit for Thanksgiving. It’s a simple treat and a great binding experience for the family. I have never tried TJ’s Sweet Potato & Marshmallow Pixie Pie Mix, but this looks amazing. What a perfect combo!This easy and delicious ready made Gingerbread Molasses cookie dough is the perfect base for making gingerbread cookies with the kiddos. 

Their canned Pumpkin is amazing, reasonable priced and comes in a 15 oz. can. Perfect combination for baking!    Freezer Section

These pies are a perfect addition to any meal. Bring one to your next dinner and your guests will be asking for more.Yum! Pilgrim Joe’s Pumpkin Ice Cream is delicious!  Fridge Section

This Honey Roasted Pumpkin Ravioli with a pinch of a salt is an easy and delicious dinner. Another noodle (not in their cold section) is the Fall Zucchette Pasta. Add it with your favorite jar of pasta sauce for an easy weeknight dinner. Growing up I wasn’t a big Egg Nog fan, but the Trader Joe’s Egg Nog with cinnamon is simple delicious.     My family loves a warm batch of cinnamon rolls on the weekend. These Pumpkin Rolls take it up a notch. Best part, they are not overly sweet with a hint of pumpkin. What are some of your Trader’s Joe’s fall favorites? Share below.

Schnitzel

I never get tired of eating these crispy, freshly breaded, fried chicken cutlets we call schnitzel. My kids gobble it up and my husband always asks for seconds and sometimes even thirds. It’s easy to make, stores well and can be added to many dishes.

So when my my neighbor, Ranju, wanted the recipe for “that thin piece of veal” I knew I needed to blog about it. But after some research I noticed how many versions of Schnitzel there was. It turns out Schnitzel means different things in different countries and restaurants. This classic dish has been adapted by German Jews where it was called Viennese Wiener Schnitzel. Originally made with veal, the Israeli version originally featured turkey, which was much more easily accessible then beef or chicken. In my home we use chicken.

Here is how I make Schnitzel: Israeli fried chicken.

Ingredients: 1 1/2 lb. skinless boneless chicken breast
1/2 cup flour
2 eggs
1 cup breadcrumbs (I use Italian style)
Oil

Step 1: Prepare three medium bowls and a large plate. Put flour in the first bowl. Put eggs and 2 tablespoon water in the second bowl.  Mix well. Put breadcrumbs in the third bowl.

Step 2: Butterfly chicken breast to make large schnitzel, or simply slice the breast very thin. Use a meat tenderizer to pound the meat until very thin. Set aside.
Step 3: Heat oil in pan.
Step 4: Coat chicken with flour on both sides.

Step 5: Coat chicken in egg mixture bowl. Step 6: Coat chicken in breadcrumbs bowl.Step 7: While oil is hot, place pieces in a single layer. Step 8: Cook for about 3-4 minutes per side. Step 9: Once cooked, remove to large plate lined with paper towels. Repeat until done. That’s it! Enjoy!

Easy, crispy, freshly breaded, fried chicken cutlets we like to call schnitzel.Thank you Ranju for the request. :)

Schnitzel: Chicken Cutlets
Write a review
Print
Ingredients
  1. 1 1/2 lb. skinless boneless chicken breast
  2. 1/2 cup flour
  3. 2 eggs
  4. 1 cup breadcrumbs (I use Italian style)
  5. Oil
Instructions
  1. 1. Prepare three medium bowls and a large plate. Put flour in the first bowl. Put eggs and 2 tablespoon water in the second bowl. Mix well. Put breadcrumbs in the third bowl.
  2. 2. Butterfly chicken breast to make large schnitzel, or simply slice the breast very thin. Use a meat tenderizer to pound the meat until very thin. Set aside.
  3. 3. Heat oil in pan.
  4. 4. Coat chicken with flour on both sides.
  5. 5. Coat chicken in egg mixture bowl.
  6. 6. Coat chicken in breadcrumbs bowl.
  7. 7. While oil is hot, place pieces in a single layer.
  8. 8. Cook for about 3-4 minutes per side.
  9. 9. Once cooked, remove to large plate lined with paper towels. Repeat until done.
Mama Chit Chat http://www.mamachitchat.com/

Show & Tell Tuesday – Favorite Recipes

I’m linking up with Andrea for Show and Tell Tuesday.

The theme this week is…Favorite Recipes.

Anytime I cook something yummy or come across a great recipe I try adding it to the blog.

Here are some of my favorites.Happy Tuesday!

Mushroom Chicken

I love simple and yummy weeknight dinners. So after I made this I knew I had to share it with you guys.

Mushroom Chicken

I served it with rice pilaf. The kids, hubby and I all really loved it.

Mushroom Chicken
Write a review
Print
Ingredients
  1. 1 1/2 pounds chicken cutlets
  2. 1/4 cup all-purpose flour
  3. Salt and pepper
  4. 1 pound mushrooms, trimmed and sliced
  5. 1/4 cup dry white wine (use water if wine is not available)
  6. 1/4 cup chicken broth
  7. 1/4 cup chopped fresh parsley
Instructions
  1. In a large skillet, heat oil and 1 tablespoon butter over medium-high.
  2. Place flour, salt and pepper in a shallow dish.
  3. Coat chicken and cook in batches until light brown, about 3 minutes per side.
  4. Transfer to a plate.
  5. Reduce heat to medium, add mushrooms and 2 tablespoons oil. Cook until softened, 6 minutes.
  6. Add wine and broth.
  7. Cook, stirring, until reduced by half, 3 minutes.
  8. Season with salt and pepper.
  9. Return chicken to pan, top with parsley.
  10. Simmer for 5 minutes.
Adapted from Martha Stewart
Adapted from Martha Stewart
Mama Chit Chat http://www.mamachitchat.com/

Honey Lemon Chicken

 I recently shared a one pot dish with a friend only to realize I have never blogged about it. It’s one my our family favorites. It’s easy, has a protein, veggie and a carb all in one pot. Totally my kind of meal. Hope you enjoy it!Ingredients

Onion, chopped

1 lb chicken breast

4 carrots, thinly sliced

2 tbs honey

2 tbs lemon juice

2 tbs soy sauce

1.5 cup uncooked rice

2 cups water

2 cups broth

Salt and pepper

Directions

  1. Heat oil in pan and sauté onion for 1 minute. Set aside.
  2. Brown chicken on both sides.
  3. Add rice, carrots, honey, soy sauce and lemon juice.
  4. Add water and broth. Bring to boil
  5. Reduce to low and simmer for 30 minutes or until liquid is absorbed.Enjoy!
    Honey Lemon Chicken
    Write a review
    Print
    Ingredients
    1. Onion, chopped
    2. 1 lb chicken breast
    3. 4 carrots, thinly sliced
    4. 2 tbs honey
    5. 2 tbs lemon juice
    6. 2 tbs soy sauce
    7. 1.5 cup uncooked rice
    8. 2 cups water
    9. 2 cups broth
    10. Salt and pepper
    Instructions
    1. 1. Heat oil in pan and sauté onion for 1 minute. Set aside.
    2. 2. Brown chicken on both sides.
    3. 3. Add rice, carrots, honey, soy sauce and lemon juice.
    4. 4. Add water and broth. Bring to boil.
    5. 5. Reduce to low and simmer for 30 minutes or until liquid is absorbed.
    Mama Chit Chat http://www.mamachitchat.com/

Betsy’s Best Gourmet Almond Butter

Looking for an ooey gooey brownie recipe? This almond butter brownie recipe will be your new favorite. With only a few basic ingredients it’s a treat your whole family will love. Last week, Sarah and I were in the mood for brownies.  This time we decided to add almond butter to the recipe. We didn’t add just any almond butter, we added Betsy’s Best Gourmet Almond Butter.

Using Betsy’s Best Gourmet Almond Butter features high-quality, super food ingredients that include almonds mixed into a sweet and flavorful gourmet spread of cinnamon, chia seeds, Himalayan pink salt, and organic honey.

Oh my goodness! These brownies were AMAZING!!! They were super moist and chocolatey. The perfect combo for a brownie recipe.

See recipe here.

Betsy’s Best is a new line of gourmet nut and seed butters that comes in four delicious favors – Peanut Butter, Almond Butter, Seed Butter, and new Cashew Butter – all crafted from healthy and natural ingredients. Betsy’s Best Gourmet Nut and Seed Butter feature Chia seeds, cinnamon or cardamom, organic honey, Himalayan pink salt and other surprising, sophisticated, and deliciously natural ingredients. The uniquely gourmet butters are perfect on whole grain crackers, fresh fruit, in recipes, and even by the spoonful. All Betsy’s Best products are non-GMO, all natural, and gluten-free. Betsy’s Best Gourmet Nut and Seed Butters are now available in 2016 stores across 35 states.

Our household LOVES nut butters. We like to use nut butters in a smoothie, on a sandwich, on fresh fruit and now mixed in with our favorite brownie recipe.

Are you an nut butter fan too? What is your favorite way to eat nut butters?

Learn more online

betsysbest.com // facebook.com/LoveBetsysBest // twitter.com/betsysbestfood // pinterest.com/LoveBetsysBest // instagram.com/BetsysBest

Disclosure: This post was written as part of my participation in the Moms Meet program. While Betsy’s Best provided me material and necessary resources to complete various activities, the thoughts and statements in this post are my own.

Fettuccine Alfredo

I love food and I love pasta. I eat healthy most of the the time, but sometimes I just want a big bowl of pasta. So when I saw a recipe for an easy Fettuccine Alfredo I knew I had to make it. After I tweaked the recipe a bit I decided it needed to be shared.
Ingredients
fettuccine noddles
1/2 cup butter
3/4 cups heavy cream
salt and pepper
3 garlic cubes (I like using these frozen cubes from Trader Joe’s)
1/2 cup grated Parmesan cheese
1 tsp cornstarch
mushrooms
1 tsp parsley
 
Instructions
Saute package of mushrooms in a saucepan.
Add 1 cube of garlic.
Season with salt.
Set aside.
Cook pasta according to package.
Melt the butter in a saucepan.
Add the cream and simmer.
Add salt, pepper and garlic.
Add cornstarch and mix well.
Stir in cheese over medium heat until combined.
Add the pasta to the sauce.
Top with sauteed mushrooms.
Enjoy!
Fettuccine Alfredo
Write a review
Print
Ingredients
  1. Fettuccine noddles
  2. 1/2 cup butter
  3. 3/4 cups heavy cream
  4. salt and pepper
  5. 3 garlic cubes
  6. 1/2 cup grated Parmesan cheese
  7. 1 tsp cornstarch
  8. mushrooms
  9. 1 tsp parsley
Instructions
  1. Saute package of mushrooms in a saucepan.
  2. Add 1 cube of garlic.
  3. Season with salt.
  4. Set aside.
  5. - - -
  6. Cook pasta according to package.
  7. Melt the butter in a saucepan.
  8. Add the cream and simmer.
  9. Add salt, pepper and garlic.
  10. Add cornstarch and mix well.
  11. Stir in cheese over medium heat until combined.
  12. Add the pasta to the sauce.
  13. Top with sauteed mushrooms.
  14. Enjoy!
Adapted from Momfessionals
Adapted from Momfessionals
Mama Chit Chat http://www.mamachitchat.com/
Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: