We are in the depths of winter. I know this because it's a million degrees below zero outside, I have driven six collective hours through blizzards in the past two days and I was nearly in two car accidents this morning.Read More
There is a reason why everyone is talking about coconut oil these days. From raw foodies to vegan chefs to Paleo eaters, the internet is ablaze with rave reviews about this trending ingredient.Read More
Are any of you cursing the leftover Halloween candy sitting in your house like I am? Candy is impossible for me to ignore. And we have a ton left over. I am talking bags and bags who have spawned smaller baby bags.Read More
This salad is absolutely perfect for small or large gatherings! Great as lunch or a side to dinner, as well. It is colorful and packed with delicious flavor and textures! Made better with Knorr® Sides Herb and Butter variety.Read More
It's no secret that summer is my favorite time of year. In the depths of July when people complain about "the heat, the heat, oh-my-gosh, the heat, stop being so hot.." I resist complaining because I love everything summer embodies.Read More
Beat the heat with refreshing summer cocktails that highlight seasonal fruit, tons of ice, and easy mixers! Using tropical flavors, these classic drinks are ready to be enjoyed in great company with good BBQ and summer food.Read More
I take for granted that Target is so close to our home. I can pop over in a matter of minutes to gather last-minute ingredients for a recipe and this happens quite often. It is so much more convenient than trudging through the grocery store aisles.Read More
I long for iced coffee in the summer the same way my boys long to hear the sound of the ice cream truck roaming through the neighborhood. It makes me giddy. However, the price I pay for an iced coffee from the coffee shop down the road makes me wince.Read More
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The sun is shining and it is nearly 60 degrees outside. I never thought this day would come. For the past month, starting at around 4:00 in the evening, I would become the most impatient and crabby chick on the block. Now that the days are longer and we are no longer buried in snow, I have managed to shed the crabbies. I love spring! And it's not even spring yet!
Do you know what else I love? Three things, actually. Mushrooms, crab meat and creamy, delicious cheese. All mixed together.
I've acquired my first sickness of the season and it has knocked me sideways. Despite feeling like I want to do nothing but crawl into my cozy clean-sheeted bed, I had a productive weekend at home. Sunday was one of the first weekend days in months that I spent at home with no plans to leave. My boys' bedroom is now clean, all of our beds have clean sheets, my bathroom is sparkling and the laundry is done and put away. Now if only the toys could stay in one spot for more than 30 seconds!
This post comes to you as a part of McCormick's Go4Gourment cooking challenge. McCormick provided 4 ingredients and I came up with a delicious dish involving all of them. This was quite a challenge for me because one of the ingredients is perhaps the only food on the planet I have not found a way to enjoy. Until now. Can you guess which one?
I struggled with this for a few days. How in this beautiful world would I be able to make a dish with beets that I could eat and enjoy? I did some research and a lot of thinking and came up with what I truly believe is the best way on the planet to enjoy beets. Because this is the only time in my life that I have put a beet into my mouth and said, "Mmm!" If you, too, struggle with beets but would like to move toward enjoying them, roasting them is a good place to start. Trust me.
This Roasted Beets and Rice Salad is simple, but well-rounded and delicious. Allow yourself to enjoy every flavor and texture. Tart, crunchy, soft, sweet, distinct, subtle. I loved it. I hope you do, as well.
First, roast those pretty beets. Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil. Coat it with cooking spray and set aside.
Remove the tops and bottoms from 3 beets. Remove the skins with a vegetable peeler.
Cut the beets into small cubes, ensuring they are all approximately the same size. Place the beet cubes in a single layer onto the prepared baking sheet.
In a medium bowl, combine:
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 tablespoons sugar
1 tablespoon crushed rosemary
Salt and pepper, to taste
Mix well. Pour the mixture evenly over the beets.
Spoon the liquid over the beets.
Pop it into the preheated oven and bake for 40 minutes. Every 5 to 7 minutes, stir and flip the beets around and spoon the liquid over top of them so they remain well-coated.
In the meantime, prepare 1 cup of Arborio rice according to package directions. Add the cooked rice to a large bowl, along with:
5-oz. package feta cheese
Roasted beets, once cooled (do not discard juices from pan).
Mix everything together and drizzle olive oil over the contents.
Divide 4 cups of mixed greens between 4 large salad bowls or plates. Divide the beet-rice mixture between the 4 bowls and toss. Drizzle with the juices from the pan and serve!