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  1. Wednesday, November 6, 2013

    Slow Cooker Sweet Korean BBQ Beef Tacos

    I don’t use my crock pot nearly enough. I don’t know why, I just sort of forget it’s there. But I should because it really is pretty awesome. The recipes usually only take a few minutes to prepare and normally involve simply dumping a few ingredients into the slow cooker. Then you walk away and forget about the food until dinner rolls around. Again, why don’t I do this more often?!

    slow cooker sweet korean bbq beef tacos from @janemaynard at thisweekfordinner.com #CampbellSauces

    I recently had the chance to try one of Campbell’s new Dinner Sauces. I could choose between a skillet sauce or a slow cooker sauce. I decided to pull the crock post out of the cabinet above the fridge and let it do its job! We picked the Sweet Korean BBQ dinner sauce to try and had it for dinner last night.

    slow cooker sweet korean bbq beef tacos from @janemaynard at thisweekfordinner.com #CampbellSauces

    We loved this sauce for a few reasons:

    • Dinner prep was SO easy. The BBQ beef was simple to prepare, and when dinnertime rolled around, it only took me a few minutes to pull everything together.
    • The kids loved the BBQ beef served over rice with a veggie on the side. They all had seconds, thirds, fourths – I’m not exaggerating!
    • Nate and I went with the package’s serving suggestion of eating the BBQ beef as tacos. SO GOOD. I can’t tell you how happy I am there are leftovers for my lunch today!

    I rarely buy pre-made sauces and dinners because, well, I usually don’t think they are that good. But this Sweet Korean BBQ was awesome and I’m really happy we tried it!

    Slow Cooker Sweet Korean BBQ Beef Tacos
     
    Author:
    Recipe type: Main Dish, Beef
    Cuisine: Korean
    Ingredients
    • 1 package Campbell’s Sweet Korean BBQ Dinner Sauce
    • 3ish pound chuck roast (The back of the package calls for a 2-3 pound roast, but my roast was over three pounds and there was plenty of sauce for that amount of meat. I would recommend going with the bigger size roast.)
    • Coleslaw mix (no dressing, just the cabbage mixture)
    • Flour tortillas
    • Sour cream
    • Hot sauce
    Instructions
    1. Place chuck roast in crock pot and pour Sweet Korean BBQ sauce over the meat. Turn crock pot on low and cook for 7-8 hours.
    2. Remove meat from crock pot. Cut up or shred the meat. Return meat to slow cooker and mix with the sauce.
    3. Heat flour tortillas then top with beef, coleslaw, sour cream dollops and a bit of hot sauce if you want some heat. Wrap like a burrito if your tortilla is bigger or fold like a taco for smaller tortillas.

     

    This is a sponsored post through DailyBuzz and is brought to you by Campbell’s Dinner Sauces, weekend-worthy dinners with only weekday-level effort needed! All opinions are my own. Learn more at http://www.campbellsauces.com/.


  2. Thursday, October 24, 2013

    How to Make Spooky JELL-O JIGGLERS (It’s really easy!)

    Making JELL-O JIGGLERS with my mom as a kid is a very clear and happy memory for me. I can picture the kitchen and the JELL-O like it was yesterday. For some reason making those JIGGLERS was super, duper exciting. I mean, what kid doesn’t like JELL-O, but JELL-O that you can make into shapes and then eat with your hands? For a six-year-old, that is living the dream.

    Fun and Easy! How to make spooky JELL-O JIGGLERS | from @janemaynard at thisweekfordinner.com

    Even though it’s such a fond memory from my own childhood, I have never made JIGGLERS with my own kids…until yesterday! I finally got my act together and we jiggled it up Halloween style. I told the girls the day before that we would be making Halloween JELL-O JIGGLERS and they talked about it non-stop for over a day. It made me so happy that the charm hasn’t worn off from generation to generation.

    Fun and Easy! How to make spooky JELL-O JIGGLERS | from @janemaynard at thisweekfordinner.com

    JELL-O has some fun recipes and projects you can make, so I went browsing the site for inspiration. I liked the idea of just making our own shapes, like these hands, but I loved the color of these creepy crawly JIGGLERS. I decided to make a sheet of the “black” JELL-O and was going to have the kids design shapes for the cutouts. When we actually started making the JIGGLERS, however, we decided to just use our Halloween cookie cutters. It was a lot easier and just as fun!

    Fun and Easy! How to make spooky JELL-O JIGGLERS | from @janemaynard at thisweekfordinner.com

    Fun and Easy! How to make spooky JELL-O JIGGLERS | from @janemaynard at thisweekfordinner.com

    So, we grabbed our tin of spooky cutters and got to work. The girls divided up the cookie cutters between them and did a great job taking turns. Fitting all the shapes into our square pan was kind of like doing a puzzle. The girls were so happy the entire time we worked on the project, it did my heart good.

    Fun and Easy! How to make spooky JELL-O JIGGLERS | from @janemaynard at thisweekfordinner.com

    I hope this ends up being a lasting memory for the girls – I know it will be for me! The only thing more fun than being a kid is to be the parent watching the kid.

    Spooky JELL-O JIGGLERS
     
    Author:
    Ingredients
    • 1⅓ cup boiling water
    • 1 package (3 ounces) JELL-O Grape Flavor Gelatin
    • 3 tablespoons JELL-O Lime Flavor Gelatin
    • 8×8-inch pan
    • Halloween cookie cutters
    Instructions
    1. Mix grape and lime gelatin in a bowl. Add boiling water and mix for 2 minutes, until sugar is completely dissolved. Poor directly into pan and refrigerate for 3 hours or until firm.
    2. Press Halloween cookie cutters into JELL-O, making sure to push all the way through to the bottom of the pan. Carefully remove cookie cutter – the JELL-O shapes should come out easiliy with the cookie cutter. Pop out onto a white serving platter (for high impact with the dark JIGGLERS!) and eat with ghoulish intent!

     

    Fun and Easy! How to make spooky JELL-O JIGGLERS | from @janemaynard at thisweekfordinner.comThe girls aren’t very ghoulish, but they sure are cute!



    This post brought to you by JELL-O, making Halloween more wiggly for everyone. Check out more Halloween recipes here: JELLO.com/recipes. This post was sponsored as part of the DailyBuzz Brand Ambassador Program.


  3. Monday, August 5, 2013

    Back to School Lunch Ideas

    I hate to use the words “Back to School” right now because it just reminds me that summer is ending in a few short weeks. But, alas, we are nearing that time of year and it’s time to get ready!

    lunch-ebookcover-1 (1)

    One of my least favorite things about the school year is packing lunches. For me the biggest challenges are providing variety as well as a balance of healthy food with what my kids will actually eat. It’s oh-so-fun! 😉

    Attune Foods recently asked me to contribute to a Back to School Lunch Ideas E-Book, using either their Uncle Sam cereal, Erewhon cereal or grahams. Chocolate-covered raisins ended up being my inspiration and I came up with a recipe that Cate could not stop eating. This new wholesome treat will definitely be making an appearance in her lunchbox this coming school year!

    Click here to download the free cookbook and see what recipe I created! Plus, you want to check out all the recipes as they were created by a group of food bloggers that I love!


  4. Friday, August 2, 2013

    I {Heart} Cottonelle and My New Best Friend is British

    As you know, I co-hosted SocialLuxe Lounge last week in Chicago. When Cottonelle approached us wanting to be the title sponsor for this year’s event, we jumped at the chance! I’ve used Cottonelle forever and was happy to work with a brand that I already knew and loved!

    cottonelle space web

    cottonelle table web

    Cottonelle was a fabulous title sponsor. Their space at the party was ADORABLE. Cherry Healey is the brand ambassador for Cottonelle. Since she is British, they went with a British theme and it couldn’t have been more cute and fun! Everyone was ready to “talk bums” at the party!

    cherry healey and cottonelle | thisweekfordinner.comPictured: Allison, Me, Cherry, Marie

    Cherry was even more adorable than the cute signs and toilet paper flowers. We chatted for a while and it felt like we’d known each other for years. Whether she likes it or not, I am her new American BFF.

    bathroom sign web

    cherry sign web

    Cottonelle has launched a “Let’s talk about your bum” campaign to inform everyone about the Cottonelle Care Routine, which includes using both toilet paper and flushable wipes. This is a food blog, so we don’t need to go into much detail, but we can say this: following the Cottonelle Care Routine is just better! While we were stuffing the swag bags the day before the party, one of my good blogging friends Dawn was telling us she had never followed the “care routine” until Cottonelle sent her samples in the mail. As she tossed swag into the bags she exclaimed with delight, “I loved it!”

    let's talk about your bum | cottonelle | thisweekfordinner.com

    Side note: last time we bought wipes, Nate grabbed the Kirkland brand instead of Cottonelle. The Kirkland wipes are terrible. For real. I hate them. Cottonelle is WAY better and I will never cheat on them again!

    Big thanks to Cottonelle for being our title sponsor and making the party wonderful!

    Keep calm and wipe on! 😉

    This post was sponsored by Cottonelle but all opinions are most decidedly my own!


  5. Friday, July 19, 2013

    Blueberry Breakfast Salad and Why Alison Sweeney and I Should Be Besties

    A month or so ago, a company reached out to see if I could attend a fun event in Los Angeles, where I would have the chance to meet and interview Alison Sweeney. Because of the move I couldn’t go to the event. And then, the very day of that event, I received an email from the U.S. Highbush Blueberry Council to see if I would like to interview (you guessed it) Alison Sweeney! For real, the gods want us to be besties. Hopefully Alison gets the memo, too!

    blueberry breakfast salad | thisweekfordinner.com

    Our family loves blueberries, especially Miss Cate, so I was more than happy to work with the Blueberry Council and ask Alison a few questions! July is National Blueberry Month. (I think we should all eat lots of muffins to celebrate.) The council and Alison Sweeney are spreading the word about how dynamic blueberries are and how they can add energy and flavor to our daily routine. To find out more about these Little Blue Dynamos, click here to visit their website!

    blueberry breakfast salad | thisweekfordinner.com

    As I was poking around the blueberry website myself, I came across a recipe for a Blueberry Breakfast Salad. I was intrigued by the idea of getting greens into our breakfast routine and clicked through. The recipe for the salad dressing caught my eye and I knew I had to give it a try. People, this dressing is SO GOOD. The salad was good, too – I loved the sweet crunch of granola mixed in. However, the dressing is the real find here. It is surprisingly savory, with just a hint of sweetness from the blueberries. Nate and I had several salads this week! (See recipe below!)

    Back to my new best friend Alison. Here is our interview!

    Jane: What is your favorite savory dish that uses blueberries?

    Alison: Hands down – Blueberry Turkey Burgers! My kids love the tangy blueberry surprise, such a burst of flavor in the burger. Plus, you feel very “Master Chef” preparing them – blueberries are the secret ingredient!

    Jane: How do you fit in exercise as a busy, working mom? (I know that question seems so cliché, but I really am so curious what your techniques are!)

    Alison: You must make it a priority to take care of yourself. Put your workouts on the calendar to ensure you make time to work out. Sometimes I’ll have time for a quick run, other times I’ll be able to take a spin or yoga class. If I can’t work out, I make sure I adjust my nutrition accordingly.

    Jane: Kids will be kids…how do make sure they eat their healthy foods? (Again, sort of cliché, but would love your insight!)

    Alison: Getting my kids involved in the kitchen is really important to me because eating habits form at a young age. One of our favorite hot-summer-day activities is making smoothies. Not only are they nutritious, they’re also easy and fun. Here’s a quick and easy blueberry smoothie recipe we love.

    Here are a few more tips from Alison about kid-friendly recipes (something I am always thinking about!):

    Now, for real, go eat some muffins and put this recipe in your recipe box!

    blueberry breakfast salad | thisweekfordinner.com

     

    Blueberry Breakfast Salad
     
    Author:
    Recipe type: Side Dish, Salad
    Ingredients
    • Mixed, torn salad greens: 2 pounds
    • Blueberry Vinaigrette: Recipe follows
    • Fresh blueberries: 4 cups
    • Fresh orange sections or canned mandarin oranges, drained: 4 cups
    • Granola : 2 cups
    Instructions
    1. Toss salad greens with 1½ cups of the Blueberry Vinaigrette. Divide the dressed greens among eight large plates. Arrange ½ cup orange sections and ½ cup blueberries on top of each salad. Sprinkle each salad with ¼ cup granola. Drizzle remaining dressing on top and serve immediately.

    Blueberry Vinaigrette
     
    Author:
    Recipe type: Salad Dressing
    Ingredients
    • 1 cup olive oil
    • 1 cup frozen blueberries, thawed
    • 1 tablespoon Dijon mustard
    • 2 tablespoons brown sugar
    • 2 teaspoons minced shallot
    • ¾ teaspoon kosher salt
    • ½ teaspoon ground pepper
    • ½ teaspoon paprika
    Instructions
    1. Add all ingredients to a blender or food processor and process until mixture is smooth. Chill at least 30 minutes to blend flavors. Makes 2 cups.

    Please visit the Blueberry Council on FacebookTwitterYouTube and Pinterest for more inspiration and feel free to share how you plan to #BeDynamic this month!
    Thank you to the Blueberry Council for sponsoring this post. I was compensated for my work but, as always, all opinions are my own.


  6. Monday, July 15, 2013

    Apricot Peach Galette + A Giveaway!

    Looking for a super simple yet super scrumptious summer dessert? Look no further! I’ve got the perfect thing for you!

    apricot peach galette | thisweekfordinner.com

    I’ve worked with Libby’s a few times and they are always wonderful to work with! Most recently they challenged me to come up with a sweet brunch recipe using canned peaches and apricots. A galette immediately came to mind!

    apricot peach galette | thisweekfordinner.com

    I love making galettes because they are beautiful in a very rustic way, and they always taste great, especially with a bit of ice cream on top! The big bonus for me, however, is that they are super easy to make. You know how I love easy!

    apricot peach galette | thisweekfordinner.com

    apricot peach galette | thisweekfordinner.com

    I made this apricot peach galette for our little family and they gobbled it up! Cate and Nate even had seconds. Nate said he wished it was all apricots (he loves apricots) but Cate protested loudly that the peaches were her favorite part (she loves peaches). I’m sure you can play around with the fruit to your own taste, but I kind of like having both in there to keep things interesting!

    Libby's Giveaway | Williams-Sonoma Cherry Serving Tray Set | thisweekfordinner.com

    Before we get to the recipe, Libby’s has a lovely giveaway for you today! One lucky, randomly-selected reader will receive an assortment of Libby’s canned goods along with this gorgeous cherry serving tray set from Williams-Sonoma. (I’m completely jealous and wish I could enter this giveaway myself!) Here’s now to enter:

    • Post any comment you like! Simple as that! (Maybe join in the debate with Nate and Cate…peaches or apricots or both?)
    • Bonus Entry: Visit Libby’s Recipe App on Facebook and tell us your favorite recipe or the one you want to try most!
    • Be sure to leave a separate comment for each entry.
    • All comments must be posted by Midnight, PT on Saturday, July 20.

    Thank you to Libby’s for sponsoring today’s post and for providing this giveaway! You can visit Libby’s on Facebook, Twitter, Pinterest or on their website.

    apricot peach galette | thisweekfordinner.com

    Without further ado, I give you Apricot Peach Galette!

    Apricot Peach Galette + A Giveaway!
     
    Author:
    Recipe type: Dessert
    Ingredients
    • 1 store-bought, refrigerated 9-inch pie crust OR ½ recipe for Pate Brisee from Martha Stewart (the pate brisee is delicious and easy to make, but a store-bought crust is even easier and still super yummy!)
    • 1 can Libby’s sliced peaches or 3 fresh peaches, sliced
    • 1 can Libby’s apricot halves or ~8 fresh apricots, halved and pitted
    • Juice from ½ lemon (about 1-2 teaspoons lemon juice)
    • 3 pinches of salt
    • 1 – 2 tablespoons turbinado sugar (aka sugar in the raw)
    • 1 egg, whisked with a bit of water
    Instructions
    1. Preheat oven to 400 degrees F.
    2. Place pie crust or rolled out pate brisee (when you halve the Martha Stewart recipe, you should roll it out to about 12 inches or so) on a rimmed cooking sheet lined with parchment paper or a Silpat. Drain peaches and apricots. Slice apricot halves into thirds. Place drained peaches and apricots on center of crust in an even pile, leaving about a 2-3 inch border of crust around the fruit (if you use the store-bought crust, your border will be a bit smaller than the pate brisee). Drizzle fruit with lemon juice, sprinkle with pinches of salt, then fold edges of crust up around the sides. You can be as tidy or as sloppy as you like with the edges – it comes out pretty either way!
    3. Once the border is folded up around the sides, brush the “crust” lightly but thoroughly with the egg wash. Sprinkle the crust liberally with turbinado sugar, and feel free to toss a few crystals of sugar on the fruit, too.
    4. Bake for about 40 minutes, until the crust has browned nicely. Remove from the oven, let cool a few minutes, then serve. If you let it cool a little longer, you can usually transfer the galette easily to a serving platter using a few flat spatulas and some care.

    apricot peach galette last shot | thisweekfordinner.com