I have been compensated by Glucerna for this post; however, I am sharing my own thoughts. All opinions are my own.Talk with your health care provider about a diabetes management plan that’s right for you. #GlucernaHungerSmart #CollectiveBias
Since I moved in with my BFF and her diabetic mom I have stopped buying the tempting, quick foods I used to. Now, I’m making the majority of meals and snacks from scratch, carefully choosing ingredients and how I prepare them. One of the hardest things about being diabetic is managing hunger in a way that won’t spike sugar levels but still leave you satisfied. (more…)
So, Kale is this super important food (which is why it gets a capital ‘K’) and we’re supposed to (according to some super smart people somewhere) eat it regularly. I have known this for a while but chose to ignore it because – Ewww, kale!. Leafy green vegetables aren’t anywhere near the top of my food pyramid… honestly, they’re not even on the thing. I don’t like spinach or cabbage and can only tolerate turnip/collard greens if they are cooked
I have known this for a while but chose to ignore it because – Ewww, kale!. Leafy green vegetables aren’t anywhere near the top of my food pyramid… honestly, they’re not even on the thing. I don’t like spinach or cabbage and can only tolerate turnip/collard greens if they are cooked just right, which is a rarity.
For the first week or so after we moved into the new apartment, our refrigerator was pretty empty. The only thing in there was the water pitcher and a 6 pack. We did have some pantry foods, thankfully, so when my sweet tooth kicked in I went right to the peanut butter. Don’t judge me!
Don’t judge me!
I wanted to jazz it up a bit so I added some cocoa and powdered sugar. I still wasn’t satisfied so it was off to the store to get the essentials. I left the peanut butter/cocoa concoction in the fridge for a couple of days. On the third day, I decided to play around and attempt to make cookies.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena#CollectiveBias
I have never lived anywhere with so many die-hard sports fans as Chicago. You can’t leave the house without seeing jerseys, rooting fans, or TVs televising live event, and for good reason. There’s not much that compares to cheering on your favorite team and watching them kick butt – except for when the don’t. The all-time best part of football season, however, has to be the food. Even if you’re not a sports fan you still have to eat, and football seasons means lots and lots of food, especially at my place!
When you host friends and family in your home during sporting events it’s kind of expected that you feed them. Thankfully I love doing just that and even more I love when it’s something super easy.
Take these twice baked loaded baked potatoes. They are delicious and so simple to make that anyone can do it. If you have older kids or friends willing to help you can delegate most/all of the work to them. Scooping the potato away from the skin is my least favorite part so I happily hand that part of the process over to whoever is available and willing. I prefer to cook the potatoes in advance so I spend less time in the kitchen on game day.
I’m not ashamed of cutting corners, especially if I can use premium ingredients to do that. La Morena Sliced Green Jalapeno Peppers make it easy to add just the right amount of heat. Whenever I am in the city I stop in to Tony’s Finer Foods because they have an amazing Hispanic section. They always have La Morena products in stock and the prices are amazing.
So, let’s get on with it! Here’s how you can recreate my all-time favorite game day dish!
Start with 4-6 (dry)baking potatoes that have been scrubbed clean. Rub the potatoes lightly with olive or canola oil. Preheat the oven to 400F and bake the potatoes on a cookie sheet for an hour.
Cut the potatoes in half (lengthwise) and let them cool until you can comfortably handle them. Scoop the potato part out carefully, making sure to leave the skin/shell intact. The easiest way to do this is to leave a 1/4 inch layer of potato connected to the skin. Put the potato flesh into a large bowl or stand mixer.
Add 1 stick (1/2 cup) of butter, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons of milk, 1/4 cup of sour cream, 4 slices of cooked & crumbled bacon (feel free to use the jarred stuff for some extra time saving), 1 teaspoon of garlic powder, 3 tablespoons of diced jalapeno peppers, and 1/2 cup of cheese. Blend the mixture well and scoop by the tablespoon into the set aside potato skins.
You can top with a slice of cheese at this step if you’d like!
Bake at 350F for 15 minutes and serve ’em up hot to your guests.
The ingredients are flexible so feel free to add, omit, and change to fit your guests taste buds.
One of my favorite simple treats is this homemade fudge. If you’re wondering how to make homemade fudge then this post is going to help you a lot. This recipe is for homemade old fashioned fudge without condensed milk, marshmallow fluff or any other shortcuts.
I have never used a candy thermometer to make fudge, so I’m going to give you my personal version of homemade old fashioned fudge. You know, the old-fashioned, melt in your mouth fudge grandma used to make.