As a busy, working mom, I often find that my creativity is lacking at the end of the day.  That’s when I go to sites like Disney FamilyFun for on craft and recipe ideas.  St. Patrick’s Day is coming up very soon, and if you’re looking for holiday ideas that will entertain your kids, check out their “St. Patrick’s Day Fun.”  Here are some of the recipes that sparked my interest:

Clover Cookies: For St. Patrick’s Day (March 17), or any day you feel like you need a little extra luck, bake up a batch of these cheerful green shamrock cookies. Give some to your friends and classmates, so they will be lucky, too.

Taste a Rainbow Cupcakes: Here’s what little leprechauns look forward to on St. Patrick’s Day: a magical snack that can add color to the grayest March afternoon.

St. Patrick’s Pot of Gold: Surprise your favorite little people on March 17th with these wee emerald pots filled with sweet, edible gold.

Authentic Irish Soda Bread:  This hearty quick bread is so tasty, you’d never guess the recipe was born of necessity: yeast won’t leaven the soft wheat grown in Ireland. Serve it warm or toasted with tea.

Come back for craft ideas next week!

I did not receive compensation for this post.  The information is courtesy of the site.

This Sunday (March 7) , we will be watching the 82nd Academy Awards from the comfort of our home.  In previous years, several of our friends and family members would gather together and have a party.  This year, we’re staying home with our little ones and watching from the comfort of our couch.

If you’re hosting an Oscars’ party, be sure to check out some incredible recipes, courtesy of Hyundai.  Hyundai is one of the main sponsors of the Academy Awards telecast and their recipes are cleverly named after this year’s nominated films.  Up in the Eclair and Inglorious Custards are just a few that sound delectable.  Check our their party ideas and recipes on Hyundai’s Facebook page.

So…are you hosting or attending an Oscars’ party this year?

This post was sponsored by Media Needle on behalf of Hyundai

This giveaway is now closed. Thanks for stopping by.  The winner is Jen Eason. Congrats!

It’s not often that I write about causes.  But breast cancer is one such issue I feel strongly about.  Part of the reason I feel so strongly about it, is that I knew a girl in nursing school who was a breast cancer survivor.  She was misdiagnosed (due to her young age) and ended up with advanced stage breast cancer.  I always think about her when someone says those two words…breast cancer.  I hope one day a cure is found.  More than that, I hope one day someone discovers how to successfully prevent or even eradicate the disease.

Musselman’s (a company I’ve had the privilege of working with on several occasions), announced last week that it will help in the fight against breast cancer.  The company has pledged to donate ten cents to the National Breast Cancer Foundation (NBCF) for every package of Musselman’s Natural Apple Sauce purchased in January.  The NBCF works to raise awareness for the disease via education and mammograms.

This video features Peggy Fleming talking about her experience with breast cancer and sharing details about what Musselman’s is doing to help others in need of support.

We like to eat applesauce just the way it is.  But you can also use applesauce in a variety of recipes including meals.  The site has over 60 recipes featuring applesauce including Appled Sweet Potatoes, Grilled Mango Chicken Wraps, and Apple Harvest Cake.  For more information on how Musselman’s is partnering with the NBCF or information about their line of products, simply visit their site.

Win It! One of you will win a pink ribbon package, courtesy of Musselman’s with Natural Apple Sauce and recipes.  Simply leave me a comment with the name of another product or recipe you’d like to try from their site. Comments will close on January 20, 2010 at 10 PM PST.  One comment per person, please (unless you do the extra credit). US residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

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I did not receive compensation for this post.  I did receive a product, courtesy of the company, in order to faciliate my review.

As much as I complain about my lack of culinary skills, I figure I should do something about it! And I have…I’ve bought cookbooks and tried different recipes.  But one thing I have not done is invest in cooking lessons.  Two weeks ago I had the privilege of sitting under Sous Chef Priscilla Willis for an incredible private cooking lesson and demonstration with an Asian flare.  How could I resist a gorgeous four star resort with ocean views and a healthy Asian meal?  The event was in honor of American Diabetes Month and every course cooked was prepared with the goal of being healthy.

Chef Priscilla Willis specializes in light, healthy (often vegetarian), Asian fusion cuisine.  My husband and I enjoy foods from a variety of cultures and I have to say that Japanese and Thai food are truly my favorites.  Chef Willis began by preparing appetizer Nori Wraps with Miso Sauce.  When I saw the finished product I was surprised that something so quick and easy could look (and taste) so good.  The wraps include some of my favorite fruits and veggies like mangoes, avocados, and cucumbers.  The mangoes give them just a tinge of sweetness, but it’s still very much a savory appetizer in my opinion.  I could make these at home and snack on them regularly.  Plus, they’re incredibly healthy with all the veggies and Tofu (for protein).  Chef Willis prepared a Miso Sauce using Splenda, which was a surprise to me since I had no idea that Miso Sauce had a sweet component to it.  I liked her recommendation to substitute agave nectar for the Splenda for those of us who don’t consume artificial sweeteners.

Nori Wraps

1 pkg. Firm Tofu, Julienne

2 each, Carrots Julienne

1 each, Cucumber, Julienne

2 each, Avocado, Slices

1 each, Mango, Slices

1 pkg. Nori Wrapper (Roasted)

1 head Bibb Lettuce

Place a sheet of Nori on a plate and filling (all the ingredients) down the diagonal center.  To fold the wrap, bring up the bottom corner and begin rolling in the sides from the left to right.  Or you can tuck the ends under each other and you will have a neat bundle.  Serves 6

Miso Sauce

1 oz Miso Paste

1/2 cup water

2 oz. Rice Wine Vinegar

2 each Splenda

3 T. Peanut Butter

1 T Light Soy Sauce

2 T Sesame Oil

Whisk all ingredients until all come together.  Taste for more seasoning.  

Up next was a Poached Salmon with Soba Noodles and Vegetables in an Asian-Scented Broth.  We followed Chef Willis into the kitchens (which was very cool!) for a first-hand demonstration on how to prepare this meal.  The broth actually takes the longest (about 30 minutes) because it requires simmering for all of the ingredients to come together.  The salmon literally takes 5-8 minutes to be fully cooked.  Again, Chef Willis used Splenda in the broth, but you can substitute agave nectar.  What I found interesting about the dish was her use of Soba Noodles which are actually whole wheat as opposed to white.

Poached Salmon with Soba Noodles and Vegetables in an Asian-Scented Broth

6, 6 oz. Salmon Filets

1 Cup White Wine

4 Cups Water

1 each, Lemon, Halves with Juice

1 tsp. Salt

4 each, Bay Leaves

Pinch, Black Peppercorn

Put wine, water, squeezed lemon halves, bay leaves, black peppercorn, salt in medium stockpot. Bring to a simmer on medium heat.  Place salmon filets, gently in the bouillon, let cook for about 5-8 minutes or until desired doneness.  Do not overcook.  

Asian-Scented Soy Broth

3 oz. Reduced Sodium Soy Sauce

16 oz. Water

2 each Splenda

2 stalk each, Lemongrass

4 each, Star Anise

3 each, Ginger Slices

In a large stockpot, add water, soy sauce, star anise, sugar, lemongrass and ginger.   Bring to a boil.  Once boiling, reduce heat to a simmer for about 30 minutes.  

Chef Willis ended with Fresh Strawberries with Balsamic Vinegar & Sorbet.  The dessert was very light and tasty and the homemade sorbet was incredible.  The one thing I found was that the Balsamic Vinegar Reduction glazed over the strawberries was a bit strong (that’s probably in part due to pregnancy hormones because I usually like balsamic vinegar).  I think I can count on one hand the number of times I’ve made ice cream of any type from scratch but this recipe for sorbet looks easy enough (if only I had an ice cream maker…dream!).  Again, it was a light and refreshing way to end the meal and I didn’t feel bloated or overly full (just content) afterwards. 

Fresh Strawberries with Balsamic Vinegar & Sorbet

2 lbs Fresh Strawberries

2 oz. Balsamic Vinegar Reductino

1 Whole Lemon Zest

Combine strawberries, balsamic and lemon zest in a small bowl and let marinate for 2 minutes.  Transfer the strawberries and balsamic in a serving dish and top with a scoop of Sorbet

Vanilla Sorbet

6 cups purified water

2 each, Vanilla Bean

9 pkg Sugar (Splenda)

2 oz egg white (ultra pasteurized)

In a medium saucepan, combine water, sugar, scraped vanilla bean and pod.  Bring to a simmer.  Remove from heat and let cool and freeze for 24 hours.  Place mixture in an ice cream machine and let run for 10 minutes.

Starting in 2010, The Californian (a prestigious restaurant at the Hyatt Regency Huntington Beach Resort & Spa) will offer seasonal cooking lessons for guests and local residents.  Each lesson will be season-focused and guests will learn to prepare meals like the one above.  At this time I do not have pricing information or details on when the lessons will be offered, but as I learn more information, I’d be happy to provide it!   

Disclosure:  I did not receive compensation for this post.  The Hyatt provided the meal and the photos used above, since I somehow managed to forget my camera.  

I can’t believe that Thanksgiving is over!  It seems like just the other day my husband was busily brining a 12 pound turkey, me happily making a homemade pumpkin pie.  The fabulous thing about having a big meal (and a small family) is that we haven’t had to cook much lately.  We had a ton of food leftover and have been making turkey sandwiches for lunch.  I’m not the most innovative at using leftovers, but I did find a site that has inspirational meal ideas for your all the turkey you still have left!

Vons’ Leftover Lounge includes creative ideas to ensure that turkey you worked so hard to prepare doesn’t go to waste. Soups, salads, and sandwiches are tasty (and healthy) meal ideas that don’t require a lot of time or effort.  Here is one of my favorites:

Turkey, Brie and Cranberry Baguettes

Ingredients:  

2 tbsp Safeway Select Dijon Mustard

1 tbsp Safeway Clover Honey (or why not try Agave nectar)

1 Safeway Select Artisan French Baguette

1/2 cup cranberry sauce (my husband made one that was incredible)

8 oz sliced cooked turkey

4 oz sliced Safeway Select Primo Taglio Brie (I actually have to use mozzarella because of the pregnancy but I LOVE brie)

1 1/2 oz arugula

If you take a look at the list of ingredients, you’ll find that you probably have many of the items left over from your Thanksgiving meal.  For more fabulous ideas on what to do with those leftovers, check out the Leftover Lounge!

Cooking dinner is one of the household tasks I dread the most. I’ve had my share of cooking mishaps so I’m always looking for quick, easy solutions to healthy meals.  In the past, I’ve shared with you a website called Making Life Better.  One of their goals is to help families with meal preparation.  The site has recently created recipe demo videos, featuring Jennifer Bushman, the Kitchen Coach.  The videos, which are viewable on YouTube, offer recipe demonstrations and cooking tips.

Here are some of the ideas you may find useful for healthy meals that are affordable and easy to prepare:

Upside-Down Chicken Pot Pie.  With a few simple ingredients, such as frozen veggies, refrigerated biscuits and Knorr Sides, you’ll have a quick and effortless chicken pot pie.

Pizza Meat Loaf: Prepare a perfectly-seasoned Pizza Meat Loaf in no time with go-to ingredients like Lipton Recipe Secrets Onion Soup Mix and Ragú Pasta Sauce.

Avocado Tuna Melts:   Try using Hellmann’s Light Mayonnaise, which has the great taste, but half the calories and fat of Hellmann’s Real mayonnaise.  Or, when you’re on-the-run, spread out the sandwich fixins’ so the family can make their own grab ‘n’ go dinner.

Baked Potato Bar (love this idea!):  For a quick and fun twist on dinner, create a baked potato bar stocked with savory toppings. Feature spud toppers, such as shredded cheddar cheese and steamed broccoli, for delicious, added flavor. Add Shedd’s Spread Country Crock Calcium plus Vitamin D for added nutritional benefits for growing kids. Don’t waste those leftovers!  Use them for wraps the next day.

Bananas Foster Sundae:  For a sweet meal ending, prepare a delicious dessert like a Bananas Foster Sundae, made with Breyers All Natural Vanilla ice cream (YUM!).

For recipe ideas and meal tips, check out Making Life Better!

Profuse thanks to Mom Central for the tips and ideas presented above.

I interrupt my “countdown to Mother’s Day” with something that is going to help all moms get dinner on the table a little faster, with less effort.  I don’t like to cook.  I’ve said it numerous times.  I won’t belabor the point (*smiles*).  Thankfully, I have a husband who does.  There are those times when my husband comes home late from work, or is out of town on business, where I have to “fend for myself.”  I’ve been known to mess up a meal (or ten) so I’m always looking for quick, simple, “doable,” meal solutions that are both affordable and palatable.

Thanks to Mom Central, my family had an opportunity to try two of Ragu’s new varieties of their Old World Style pasta sauce (Sweet Tomato Basil and Margherita).  Pasta is a meal that I am comfortable making and my husband doesn’t complain about the way it turns out (there aren’t that many ways to mess up pasta!).  My normal routine is to cook ground turkey in olive oil with some onions and garlic.  Then I add a can of tomatoes (bland, I know).  I sprinkle some store-bought mix of Italian seasonings, boils some whole wheat pasta, and dinner is served.  With Ragu’s new Old World Style pasta sauces, I can elminate the entire process of “making a sauce” which makes the entire meal preparation process less painful!  And…the sauces are healthy and taste good.  The sauces pack a full serving of veggies (per half cup) and are low in fat and calories.  I like the Sweet Tomato Basil for pasta and the Margherita for pizza (even thought it’s a pasta sauce).  Making a pizza is even easier.  We buy corn meal pizza crusts from Whole Foods, spread the Margherita sauce on the crust, sprinkle mozarella cheese, and top with cut up veggies.

If pizza and pasta are too simple, check out the site’s Quickmeal recipes which can be prepared in 30-40 minutes.  I may just attempt the Tomato Basil Skillet Chicken Cacciatore or the Hearty Baked Rigatoni.  For more ideas on meal planning, helping kids eat healthier, and budget meals, check out the site.

Profuse thanks to Mom Central for this review opportunity.