Monday, March 10, 2014
My most recent Mazola recipe was another success. I chose to make the Sweet & Spicy Salmon with grapefruit salsa. This recipe packs a zesty kick that is only enhanced by the grapefruit salsa.
Saturday, March 8, 2014
To those who may stop by from time to time I will start with a simple apology for neglecting my blog for SO long! December was crazy with cooking, parties, and presents; January was busy with multiple birthdays, and I also started a new semester of college! February was a flurry of work, college class, college assignments and FINALLY the brand ambassador program with Allrecipes.com re-launched!!!!
Tuesday, October 29, 2013
Who doesn't love cake, and who doesn't love coffee? *Raises hand* I am not the typical sweets lover, but I will admit that the cake pops which have been the latest rage are the perfect size for non-sweet eaters, and those who have a sweet tooth!
This month as an Allrecipes Allstar I teamed up with Ore-Ida, and was given the task to incorporate Ore-Ida products into my menu. I am a fan of french fries, who isn't, but I decided to stick with my roots.
Sunday, October 13, 2013
I love Johnsonville Italian Sausage, it is so robust, and bursting with flavour! This month I have the opportunity to once again partner with Johnsonville Italian Sausage, and already I have made some incredible mouth-watering main dishes!
Sunday, September 15, 2013
Have you ever had
In making the suggested recipe I cheated. Did I just say that? Yes I did. I didn't want so much pesto in my pasta so I reduced the amount to 1/4 cup plus 2 Tablespoons of pesto. It was MORE than enough. Once my pasta was cooked, I allowed it to cool slightly and then mixed in my pesto. I placed the bowl in the fridge to chill, while I did some research on bison.
In cooking with Bison you have to be aware of one extremely important factor.
It is a lean meat! For every 100 grams of Bison there is 1.35 grams of fat (contrast that with Beef which has 11.1 grams of fat per 100 grams)
What does this mean for the
In knowing that these steaks cook faster, and use less heat I made sure to keep an eye on them. I'm typically a well done kinda gal, but for the bison I made an exception and cooked them to medium rare, meaning the internal temperature was about 110°-115°. Don't the steaks look mouthwatering!
After letting my steaks rest for the nominal time, I then proceeded to slice them. One slightly important note to make. This recipe calls for fresh mozzarella, so please don't use the brick stuff, use the fresh stuff. Back to the center of attraction: Voila! Bison Caprese Farfalle salad - it's the same recipe, just renamed *grins* doesn't it look yum! The bison council twitter group thought so!!!