April 21, 2014

Two Meals from One Simple Dish: New Potatoes with Parsley Butter
{Plus a $50 Safeway Giveaway} #lifeforless

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and All You Magazine, but all my opinions are my own. #pmedia #lifeforless http://my-disclosur.es/OBsstV.


What do you look for in a recipe?
Ease and convenience?
Low cost per serving?
Ready in less than 30 minutes?
Gourmet taste and elegant presentation?

A good recipe,
nay, a great recipe,
that is truly worth sharing
is all that, plus
yields leftovers that can be turned into a second meal.

Today, I'm pleased to be sharing a great recipe that I found in the April 2014 issue of All You Magazine.  The issue is packed with easy and delicious recipes, money saving tips, and some of the cutest and most original Easter Egg decorating ideas I've seen.  Flipping through the pages at my local Safeway store, one recipe in particular caught my eye:  New Potatoes with Parsley Butter.  I was looking for an easy, elegant and gluten-free dish for my Easter table and this one fit the bill.  

If you're a new cook,
you're going to love this recipe.
Skills required:  Boil water and press the button on a food processor

If you're already a dynamo in the kitchen,
you'll love the fact that you can breeze right through this recipe and still impress your guest.

Short on time?  No problem.
You can prepare both the potatoes and parsley butter days in advance.

On a budget?
The cost per serving is just 68-cents!
I love the way that all of the recipes in All You
magazine break down the prep time, cook time,
servings, and cost per serving.

Make a double batch.  Why?
In the morning, you can make a delicious breakfast
using your leftover potatoes and Easter ham.

 Pin it now, make it soon.
You'll be glad you did...

New Potatoes with Parsley Butter

(from All You Magazine, April 2014, page 72)

  • 4 Tablespoons unsalted butter, softened
  • 1/2 cup finely chopped flat-leaf parsley leaves
  • 1 small shallot, minced
  • 2 Tablespoons fresh lemon juice
  • Salt
  • 1/2 teaspoon pepper
  • 3 to 3 1/2 pounds baby Yukon gold or red-skinned new potatoes

Step 1:  In a food processor, process butter, parsley, shallot, lemon juice, 1 teaspoon salt and the pepper until smooth, stopping to scrape bowl as needed.  Transfer to a piece of plastic wrap, shape into a log; roll up.  If not using right away, chill.

Step 2:  Place potatoes in a large pot and add enough water to cover them by 1 inch.  Season with a large pinch of salt and bring to a boil over high heat.  Reduce heat to medium-high and cook until tender (about 12-15 minutes).

Step 3:  Drain potatoes thoroughly and transfer to a large bowl.  Add all the parsley butter (if cold, chop it first) and 1 Tablespoon water (I reserved a Tablespoon of water from the pot).  Toss until potatoes are evenly coated and glossy.  Serve warm.

To make the Pan Fried Potato Benedict, start by chopping the leftover potatoes in quarters.  Heat 1 Tablespoon of oil in a large skillet.  Add potatoes and cook over medium-high heat, stirring occasionally, until potatoes begin to brown.  Add leftover ham, bacon, sausage or veggies of your choice and cook with potatoes till heated through.  Arrange a generous helping of panfried potatoes in the center of a plate. Use a spoon to make some room in the center of the potatoes for a poached egg.  Add a poached egg and top with hollandaise sauce.  Garnish with a dash of paprika and chopped parsley.

Tip:  Did you know that hollandaise sauce and poached eggs can be made days in advance as well?

The April 2014 issue of All You includes more ideas for how to brighten up the New Potatoes with Parsley Butter recipe and includes tips on how to pick the best potatoes. You can download their free app which will allow you to take a snapshot of any of their recipes in the magazine and have it automatically create a shopping list on your phone.  For lots of great money-saving ideas, projects you haven't seen a million times on Pinterest, and healthy, easy and delicious recipes (127 to be exact), pick up your own copy of All You.  It's available at Safeway stores across the nation.  

The cover price is just $2.99, but All You is offering a $1 off coupon (available while supplies last) that you can print right from your computer.


Try the recipes, print out your coupon, and pick up your copy of All You at SAFEWAY.  It'll feel like it's your lucky day.  And while you're at it, enter the contest below for a chance to win a $50 SAFEWAY gift card.  Good Luck!

April 20, 2014

Protect Your Nest Egg Doughnuts --or-- Where Peeps Go to Nest for Easter

Happy Easter!

I hope you've been having a great day!

I've been spending more time off-line than on these days.
It struck me, just a few weeks ago,
that my girls are growing up far too quicly.
In September we'll have a teenager.
So, I've been greedily spending every spare minute
enjoying my little family.

This Easter, I opted to spend less time shopping
and less time in the kitchen.
I eased up on some of my food rules
and borrowed my inspiration from other talented people
to help me make a little Easter magic for my girls.

This morning, after every last chocolate egg, bunny, lamb, and jellybean had been found, I called my brood to the table and presented them with PEEPS-topped buttermilk doughnuts and chocolate bunnies filled with cold milk.  I got the idea for serving milk in the chocolate bunnies from Alexis of Jacolyn Murphy.  She shows you how easy it is to make them HERE.

These doughnuts have a sweet surprise inside!  These "Protect Your Nest Egg" doughnuts are my DIY version of the doughnuts of the same name, that we bought at Psycho Donuts in Campbell, CA last year.  For my family, a trip anywhere near Silicon Valley is not complete without a stop at Psycho.  Since a trip up North wasn't on the agenda this Sunday, I decided to surprise my family with a homemade version.

The nice thing about this whimsical springtime treat, is that you can use any kind of doughnuts you want.  I didn't have the time (or really the inclination) to bake them from scratch this year, so I used the buttermilk doughnuts from Entenmann's.   Here's how I put the treats together:

  • Doughnuts
  • Sweetened Flaked Coconut
  • Glaze (recipe below)
  • Candy Eggs
  • Bamboo skewer

1.  Toast some coconut in the oven to the degree of your liking.

2.  Mix up a little bowl of glaze by melting a Tablespoon of butter.  Whisk in 1/2 cup powdered sugar, and just enough milk to make a smooth, shiny glaze.

3.  Dip top side of doughnut in the glaze, then dip in the toasted coconut.  Place doughnut upright on a plate and sprinkle with more coconut (to build up the nest).

4.  Place a few candy eggs in the middle of the doughnut.

5.  Protect your "nest egg" by toasting the bottom of a marshmallow Peep and placing on top.  Gently press to seal.  To toast the Peeps, I inserted a bamboo skewer just behind the neck, then held the bottom of the peep over a stove burner, set to low.  Repeat with remaining doughnuts.

Like it?
Pin it for next year!

April 14, 2014

New Food Labeling in Your Grocery Store ~ Get the #FactsUpFront {sponsored post}

This is a sponsored post written by me on behalf of Facts Up Front program.

The Modern grocery store -- There's a sushi bar, a gourmet coffee kiosk, an organic produce section, and a kaleidoscope of colors and flashy packaging down every aisle.  Dizzying, isn't it?  Mr. Olsen isn't standing behind the counter in his tidy little apron to fetch you a can of beans (The kidney beans -- the only beans on the shelf; the ones right next to the sold-by-the slice suet and the flour in bag that is destined to be next year's school dress).  Oh, you wanted nonfat, low-sodium refried beans?  Sorry sister, you're in the wrong century. 

Food labels have come a long way.  Sure, your grandma's pantry must have been mighty pretty.  Some of those labels were downright works of art.  But what, I ask you, do roses have to do with canned pumpkin? That lovely label sure puts a smile on my face, but if I want to know if there's any added sugar inside I'm out of luck.  Heck, it's probably not even pumpkin but Hubbard Squash, but I digress.

The point is, things have changed -- I'm not here to wax nostalgic or be the next Michael Pollan.  Everyone can make their own choices when it comes to the food they buy and what they put in their mouth.  In order to make smart choices, people need access to information and that's what this post is all about.

Maybe your idea of a good time is clamshell of organic baby greens
Maybe it's a jar of Nutella and a spoon
Or perhaps you have a fanatical obsession with neon orange cheese puffs.
Who am I to judge?

Educate yourself.
Decide what's right for you and your family.
And read those labels.

That's where the Grocery Manufacturers Association #FactsUpFront initiative comes in. The goal of the initiative is to put key information from the Nutrition Facts Panel in the hands of consumers by slapping them right on the front of the label -- not the back. If you're watching your calories, your sugar, sodium, or saturated fat intake you're not going to have to go all Sherlock Holmes with your magnifying glass on the back of some label written in Lilliput. Boom! It's all up front. Too much sugar for your liking? Move on. Does that snacky indulgence have just a wee bit more saturated fat than you were hoping? No sweat Smarty, that bag right there has 5 grams less.

Want to learn more?  Visit FactsUpFront.org for a generous  helping of useful information -- nutrition facts, healthy eating tips, recipes and more. All the tools you need to be an empowered consumer are out there -- and the resources are all free

You'll find the Facts Up Front, but want to go deeper?  You're the curious sort aren't you?  Always questioning...craving knowledge. Try the Interactive Label.  This nifty gadget from the website goes into full detail for each nutrient featured on the Facts Up Front and how they fit in to a healthful diet.  

What information is most important to YOU on a food label?

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This is a sponsored post written by me on behalf of Grocery Manufacturers Association.  
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