Monday, January 12, 2015

Game Day appetizers & Heinen's giveaway

Updated: The lucky winner of the $50 Heinen's gift card is Jen V. Congrats!

The NFL playoffs are in full swing...and football fans everywhere are busy planning their game day festivities. Heinen's is sharing its favorite Game Day Recipes and asked that I share a few of mine. When I posed the question to my children, they both suggested recipes I have made from The Pioneer Woman's first cookbook...potato skins and BBQ Jalapeno Poppers. Both are easy to prepare and sure to be a favorite addition to your game day festivities.



Rub olive or canola oil on 8 potatoes and bake for 45-60 minutes at 400 degrees. While the potatoes are baking, cook the bacon, cool and chop into small pieces. When the potatoes are fork tender, cut them in half and use a melon baller, cookie scoop or spoon to remove the inner portion of the potato. Brush both sides of the potatoes with oil (I used an olive oil spray because it was easier), sprinkle with course ground salt and place on your baking sheet, skin side up. Return to the oven and bake 7 minutes on each side. Then top with shredded cheddar cheese and melt in the oven for 1-2 minutes. 


Then comes the fun part...topping them. I garnished them with a dollop of sour cream, diced bacon  and chopped green onions. YUM!


The BBQ Jalapeno Poppers are a little more time intensive, but one of my all time favorite appetizers.


Preheat oven to 275 degrees. Then get to work on the jalapenos...I wore rubber gloves to cut the jalapenos in half and scrape out the seeds with a spoon. Next, fill the jalapenos with a mixture of cream cheese, green onions and cheddar cheese. Wrap each jalapeno with a half slice of bacon and then brush with your favorite BBQ sauce. The original recipe suggests securing the bacon with a toothpick, but I omitted this step...and they still turned out well.


Pop the jalapenos in the oven for 1 hour, or until the bacon is sizzling. 



Serve hot or at room temperature. And be prepared...these will go quickly on game day...you just might want to double or triple the batch if you're hosting a big party. 

Giveaway for readers:
To help you with your own game day preparations, I have a $50 Heinen's gift card to giveaway to one lucky reader. To enter...just leave a comment with your favorite game day appetizer. Bonus entry: tweet about the giveaway (remember to tag @Managed_Chaos and use #Heinens), then leave a comment letting me know you tweeted.  One comment and one tweet per person (two total possible entries). Winner will be randomly selected from comments on this post after 6 p.m. on Friday, January 16. Good luck!

Disclaimer: This post is part of Heinen’s Game Day Recipe campaign. I was given a gift card in exchange for a post about my favorite game day appetizer. I'm a regular Heinen's shopper and my thoughts are 100% my own.

Sunday, August 10, 2014

Grillin' up veggies & a Heinen's giveaway

Disclaimer: This post is part of Heinen’s #HeinensGrill campaign.  I was given a gift card in exchange for a post about my favorite grilling recipes. I'm a regular Heinen's shopper and my thoughts are 100% my own.

Grilling is the quintessential part of summer. But grilling is so much more than hamburgers, hot dogs and brats. 

Vegetables take on a whole new taste when fired up on the grill...and one of my favorite, non-traditional veggies to grill is avocados. When grilled, avocados soften and create a creamy, buttery flavor that is oh so good. I love to top it with one of my favorite summer salads...black bean and corn salad, with grilled corn and onions.


The cast of characters

This recipe is quick and simple (who doesn't like that in summer, right)...first step, heat up your grill. I use a propane fueled grill and turn my burners down to a medium heat while I prep the veggies:

1. Slice the ripe avocados in half and remove the pits
2. Drizzle olive oil over avocados, corn and onions.

That's it...see I told you it was easy. Then, place your veggies on the grill and let the magic begin...


The corn takes the longest, and you'll need to turn occasionally for about 10 minutes. The avocados and onions take about 4-5 minutes, with a quick turn in between. I started the avocados with the skin side down, grilling for 2-3 minutes until the skin changes color and starts separating a bit from the avocado. Turn and grill another 1-2 minutes until the avocados are softened with grill marks.

Remove from grill and top the grilled avocados with Black Bean & Corn Salad.



Black Bean & Corn Salad
1 can black beans, rinsed and drained
Corn (I cut corn off 2 grilled ears of corn, but you can substitute 1 can, rinsed/drained)
Tomatoes (I used about 1/2 cup diced cherry tomatoes)
2 tablespoons chopped fresh Cilantro 
Grilled green onion, chopped  (I used 3)

Dressing:
3 Tablespoons olive oil
Juice of 2 lemons
2 cloves garlic, minced
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Stir dressing and mix in with the salad.



There will be plenty of salad left after topping your avocados...but don't worry, it makes a refreshing side salad and tastes just as good the next day as leftovers. 

Giveaway for readers:
To help you with your own summer grilling, Heinen's has offered a tote full of grilling supplies for one lucky reader. You'll need to be near a Heinen's store as you will pick up your prize at your local Heinen's. To enter...just leave a comment with your favorite thing to grill OR tweet your favorite thing to grill...just remember to use #HeinensGrill and tag me... @Managed_Chaos. One entry per person. 

Winner will be picked after 6 p.m on Sunday, August 17.

Thursday, May 22, 2014

Uncovering gratitude

Lately, I've felt stretched thin...with so many responsibilities on my plate. Work. Parenting. Wife. Chef. Homeowner. Referee. Teacher. Therapist.

And I've found myself wishing I could escape the reality that is my life, at least for a few days.

It's not that I don't love my life. But I just feel an overwhelming desire to focus on me for more than an hour at a time when I workout.

When I saw my friend Britt's recent post about not feeling like enough, it resonated with me and I realized I needed to change my perspective.

I am blessed. Beyond measure. And I am grateful (beneath everything that has been burying my gratitude).

So that's why I've finally decided to take the leap...and tackle gratitude journaling.

It's a concept that isn't new, and Britt (and even Oprah) have been touting it for years. But I've always brushed it off as one of this kitschy ideas, thinking I know what is good in my life and can be thankful for what I have without having to write it down.

But I haven't been. And I want to change that.

My gratitude journaling will be a personal thing for me, with a gratitude jar tucked away in a private location just for me.

And I can't wait to see what blessings reveal themselves as I actively look for them.



Share via AddThis

LinkWithin

Related Posts Plugin for WordPress, Blogger...