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  1. Thursday, April 16

    Friday Show and Tell

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    Happy Friday, Everyone! I have three fun food links for you today but, before we get to those, I have some super cool news!

    one and heifer international trip to malawi

    Back in the day I was an International Relations and Women’s Studies major at Boston University. My focus was women and developing countries and my undergrad thesis looked at the complications of creating and enforcing international women’s rights laws. After graduation we moved to San Diego and I started working in PR and life took a different direction from what I studied in college, a wonderful direction that has brought me to where I am today. But all of those issues I studied and cared about so many years ago have remained close to my heart. A few years ago I connected with ONE at Mom 2.0. Every since I have absolutely loved working with ONE and using my blog as a platform to support their efforts.

    malawai | photo credit mom it forwardPhoto credit: Matthew Feldman, Research Associate for IVAC via Mom It Forward

    To complete the circle, or, more accurately, enlarge the circle, in just a few weeks I will be traveling to Malawi with ONE, Heifer International and 7 other amazing women writers (Ana, Ellen, Heather, Karen, Meredith, Rachel and Wendi). As I’ve been reading about this small and beautiful African country and learning about the specific issues that the Malawian people face, I’ve felt overwhelmed with excitement, gratitude and just overall “feelings.” I cannot WAIT to get on a plane May 8 and head south of the equator!

    For food links, here’s what I’ve got this week!

    Your turn for show and tell! Share whatever you like, from accomplishments in your daily life to blog posts to great links on the Internet. Anything goes!

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  2. Mark and Barb’s Beer Brats

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    Last weekend when we were driving through Southern Utah seeing the beautiful sights, the kids and I stayed at my Uncle Mark and Auntie Barb’s house in St. George. We had been driving all day long and, when we arrived at their house, they had a big pan of beer brats on the stove. It was so nice to have dinner waiting, especially a dinner as delicious as this one!

    recipe for mark and barb's DELICIOUS and easy beer brats, only 3 ingredients! from @janemaynard

    Barbara explained how she and Mark cook their brats and I made them myself just two days later! This is definitely my new favorite way to cook brats. And it’s super easy, with just three ingredients!

    recipe for mark and barb's DELICIOUS and easy beer brats, only 3 ingredients! from @janemaynardrecipe for mark and barb's DELICIOUS and easy beer brats, only 3 ingredients! from @janemaynard

    There are few notes throughout the recipe with hints and tips. I figured it’s better to just put all that info right into the recipe instead of here in the blog post. Enjoy!!!

    recipe for mark and barb's DELICIOUS and easy beer brats, only 3 ingredients! from @janemaynard

    Mark and Barb's Beer Brats
     
    Prep time
    Cook time
    Total time
     
    Mark and Barbara are my aunt and uncle and they make the best beer brats ever.
    Author:
    Serves: 6
    Ingredients
    • 6 Brats (Barbara used Johnsonville; I went shopping at Sprouts this week and bought the brats at their meat counter, which were GIANT, so I only cooked 4. I actually preferred the Johnsonville brats.)
    • 2 onions, cut in half then sliced into ½" - ¾" slices
    • 24 ounces beer, or enough to cover the brats and onions in the pan (Barbara used Miller High Life; I tried the recipe with Negra Modelo. Both beers were delicious - the Miller has a lighter flavor, the Negra yields a darker, stronger, richer flavor...I don't have a favorite, they're both fabulous!)
    Instructions
    1. Place the sliced onions and the brats in a high-sided skillet. Pour beer over the brats and onions until they are covered.
    2. Heat over medium-high heat to bring to a simmer. Reduce heat to low and simmer for 30-60 minutes, until the brats are cooked through (internal temperature 170º F). Make sure brats are simmering, not boiling, but you don't want the heat too low so that they're not cooking.
    3. Remove the brats from the pan and set aside on a plate.
    4. Cook onions until beer is almost completely cooked off, leaving you with saucy onions.
    5. Add brats back to the pan, raise heat to medium and keep them on the heat until they are hot again.
    6. Serve brats smothered in the onions on buns of your choice with mustard of your choice.
    Notes
    Barbara mentioned sometimes they'll make these ahead of time and refrigerate or freeze them. When it's time to eat them, if frozen be sure to defrost, then heat the brats up on the grill and heat the onions in the microwave or on the stove.

     

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  3. Tuesday, April 14

    Fresh Basil Plants for the Black Thumb Inclined

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    My relationship with fresh basil is one of the love-hate variety.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    I love using fresh basil when cooking, but I can’t for the life of me keep a basil plant alive. I have the blackest of black thumbs. Buying fresh cut basil at the store just doesn’t really work, though. It only lasts 1 or 2 days and then it’s Bye Bye, Basil. I recently read a tip about snipping the stems of fresh basil and putting it in a glass of water like flowers in vase, but that only works about half of the time for me.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    Luckily I discovered a basil plant that is AWESOME for people like me. I’ve seen it in a few different stores and it is the best! North Shore Living Herbs sells mini fresh basil plants potted in peat moss that I am completely in love with.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    Here’s how it works: The basil plant comes in a mini pot with holes in the bottom. You place the pot on a plate or in a cup and make sure that it’s sitting in 1/4″ – 1/2″ of water (check it regularly to keep it watered!). The basil stays perfectly lovely for 1-2 weeks, which works really well for the home cook.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    Be sure to keep an eye out for these great little basil plants. I guarantee you’ll fall in love!

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  4. Sunday, April 12

    Week 429 Menu

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    Well, we just pulled into the driveway and I’m exhausted! But it was a great Spring Break that included visiting three national parks (Joshua Tree, Bryce Canyon and Zion), driving over 1,600 miles, seeing lots of family, lunching with four fabulous food bloggers (Kalyn, Barbara, Letty and Karen), breaking into a mobster’s office to find gold, and so much more! Planning this week’s menu is my first foray back into “real” life.

    week 429 weekly menu from @janemaynard including FREE printable meal plan and shopping list!

    MONDAY:
    Pat’s Asian Chicken Salad

    TUESDAY:
    – Mark and Barb’s Brats (recipe to come)
    – Chips and fruit

    WEDNESDAY:
    Naan Pizzas (flavors TBD)
    – Salad

    THURSDAY:
    – Leftovers

    FRIDAY:
    – Eat out (school talent show night and Cate is performing!)

    SATURDAY:
    Rachel Sandwiches
    – Chips and raw veggies

    SUNDAY:
    Island Pork with Sticky Coconut Rice
    – Broccolini

    Click here for the free printable of this week’s menu plus the shopping list!

    Phew! That’s more work than I’ve done in over a week! ;) Please share your marvelous menus! I love seeing what you’ve got planned, as does everyone else! 

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  5. Friday, April 10

    Friday Show and Tell

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    Happy Friday! We’re still on vacation, so I’m going to be quick today!

    apricot brie grilled cheese from @janemaynard

    I shared a recipe on Babble this week in honor of Grilled Cheese Month, Apricot Brie Grilled Cheese. The sandwich was inspired by baked brie in pastry crust with apricots. This sandwich is just as delicious as that great appetizer!

    Also, I just bought a lemon squeezer and I’m SUPER excited. It’s the little things. ;)

    You know what Show and Tell means…please share your own stuff! Whether it’s just something that happened to you during the week, a link you find interesting, or your own blog posts, we want to see it!

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  6. Sunday, April 5

    Week 428 Menu

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    Send help. I can’t stop eating Butterfinger eggs. The situation is DIRE. And I’m really wishing the Easter Bunny hadn’t brought so much candy that I happen to love.

    easter morning

    Despite my apparent lack of self control around Easter candy, we’re having a great holiday, made even better by the fact that we have Spring Break this week! We are visiting family and I’m taking a meal planning vacation. Woohoo! I’ll be back next week, but for now I’m kind of relishing the fact that I have no idea what we’re going to be eating this week!

    Just because I’m a slacker doesn’t mean all of you are, too…if you have a menu to share, please do! We need your meal plans this week to inspire one another!

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  7. Friday, April 3

    Friday Show and Tell

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    Happy Friday! I have just two quick things to share today!

    First, let’s talk email. Until now if you signed up to get emails from my blog, those emails have been automated messages from Feedburner that were sent when new posts were published. Well, all that has changed! I have taken control of my email list and the emails will be much more personal, much more useful and less frequent. All great things in my book! If you want to sign up, just click here and add your email address! (Be sure to to click the link in the follow-up verification email after you sign up.) If you were already getting the emails, then you don’t need to do anything. I know it doesn’t sound like particularly exciting news, but I’m PUMPED about the change!

    Asparagus and Spring Onion Tart from @janemaynard

    Second thing, I published a post on Parade’s Community Table this week that is CHOCK FULL of awesome recipes: 15 Scrumptious Ways to Enjoy Asparagus This Spring.

    That’s it! Be sure to share your own stuff – links to your blog, links to fun things you found, or just whatever you want to share!

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  8. Thursday, April 2

    Homemade Fried Rice – A Great “Kitchen Sink” Dinner!

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    For Anna’s birthday dinner last December we went to Benihana. The kids absolutely loved it and are always asking to go back (they have expensive taste!). One of our favorite food items that night was, surprisingly, the fried rice. It was a simple dish but so tasty and watching the chef cook it up inspired me to go home and try making it myself.

    recipe for homemade fried rice from @janemaynard - a perfect way to use up leftovers!

    I’ve tried making fried rice a few times now and I think I have it down, although I’m sure it will continue to evolve! The trick is you need to be willing to cook everything in batches – the rice “fries” much better this way. I’ve also discovered that fried rice is a great “everything but the kitchen sink” recipe – whatever meats and veggies you have lying around can totally work!

    recipe for homemade fried rice from @janemaynard - a perfect way to use up leftovers!

    I don’t know why I haven’t tried making fried rice earlier in my life, it’s such a great dinner idea. I know some of you are fried rice aficionados, so please feel free to share your own tips and/or recipes in the comments!

    recipe for homemade fried rice from @janemaynard - a perfect way to use up leftovers!

    Homemade Fried Rice
     
    Prep time
    Total time
     
    A great dinner idea and a great way to use up leftovers!
    Author:
    Serves: 6-8
    Ingredients
    • 6 cups cooked rice (leftover rice is best, but you can cook the day of as well)
    • Soy sauce
    • Sesame oil
    • Canola oil
    • Ground ginger
    • 1 onion, sliced thinly
    • Veggies - chopped small (I use frozen corn, frozen peas chopped green onions, chopped carrots (small or in matchsticks) - you can use whatever veggies you like or happen to have lying around)
    • Cooked and chopped chicken or pork (I like to use grilled chicken)
    • 4 eggs, lightly beaten
    • Salt and Pepper
    Instructions
    1. In a large, deep frying pan or wok, heat a tablespoon or so of canola oil over medium heat. Add sliced onions and cook until soft and translucent. Transfer to a very large mixing bowl.
    2. Place pan back on heat and turn it up to medium-high. Add about 2 tablespoons of canola oil, 1 tablespoon soy sauce and 1 teaspoon of sesame oil to the pan and heat.
    3. Add about a third of the rice to the pan, stirring well to coat evenly in the oils and soy sauce. Sprinkle evenly with ground ginger, a bit of salt and some pepper. Cook until rice starts to brown and, if you like, gets a little fried in parts. Transfer to the large mixing bowl with the onions.
    4. Repeat steps 2 and 3 and until all the rice has been cooked.
    5. Once rice is all cooked, add a bit of canola oil and soy sauce to the pan and then cook the meat and veggies until heated through. Add to the large mixing bowl.
    6. Pour lightly-beaten eggs into the hot frying pan. Let the eggs spread out in the pan and start to cook, then sort of flip the egg, and then chop with your spatula, so it's more "chopped" scrambled egg rather than "scrambled" scrambled egg (am I making sense?). As soon as the eggs are cooked through (not too long!), dump into large mixing bowl.
    7. Stir everything together well. Taste and add any salt and pepper if needed.

     

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  9. Sunday, March 29

    Week 427 Weekly Menu

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    Hello! I have kind of a crazy week coming up. I’m off to LA for a couple days to hang out with Larry King (more on that later!), and then Nate is out of town for work, and then we’re driving 12 hours to visit family. I hope we survive the craziness! As a result my menu is a little strange this week. All the more reason for you guys to post your menus and inspire one another!

    week 427 weekly menu from @janemaynard including FREE printable meal plan and shopping list!

    MONDAY:
    – I’m going to L.A. to hang out with Larry King (more on that later!)
    – Nate and kids are making English Muffin Pizzas

    TUESDAY:
    – Take out night (I’m still out of town)

    WEDNESDAY:
    – Penna in vodka sauce
    – Side veggie or salad with garlic bread

    THURSDAY:
    Island Pork with Sticky Coconut Rice
    – Broccolini

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Driving to Utah to visit family for spring break! Eat on the road

    SUNDAY:
    – Easter Dinner with family!

    Click here for the free printable of this week’s menu plus the shopping list!

    Please share your menus! And if you have your Easter feast planned, share that with us as well!

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  10. Thursday, March 26

    Friday Show and Tell

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    Happy Friday! I have a couple food links to share and a new TV show we’re loving!

    Nate and I started watching Bloodline on Netflix this week and we’re loving it. In fact, last night when we had an episode of The Americans waiting on our DVR, we chose Bloodline instead. That’s saying something! Honestly, I think we gave it a shot because Coach Taylor is in it. Glad we did!

    strawberry mint fizz from @janemaynard

    On Babble this week I created a recipe for Strawberry Mint Fizz, which is super tasty and refreshing. I wasn’t so sure about the strawberry mint combo, but it totally works, especially with a bit of cucumber thrown in. Delicious!

    On Parade’s Community Table I put together a roundup of Carrot Cake Inspired Desserts Perfect For Easter. They all look amazing!

    Show and Tell time! Share your stuff! 

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