Category Archives: Product Reviews

by | October 21, 2013 · 1:59 pm

{GIVEAWAY} Dole Chopped Salads & Crispy Tortilla Chicken Chopped Salad

Fall may be in full swing, but that is no reason to ditch your fresh salad recipes. This week, we are giving away the opportunity to try all five of the varieties of Dole’s new chopped salad line, along with a special chopping block.

Dole Chopped Salads

These new mixes are the industry’s first all-natural chopped salad line to include both kits and mixes. And for all of you kale lovers out there…they’ve got that too! Dole offers the five following varieties:

  • Chipotle & Cheddar Chopped Salad Kit
  • Bacon & Bleu Chopped Salad Kit
  • BBQ Ranch Chopped Salad Kit
  • Asian Chopped Salad Blend
  • Summer Garden Chopped Salad Blend

We’ve tried these for ourselves and they are fresh, crispy and a cinch to put together. The kits are great by themselves or with added extras. They keep well in the refrigerator and are great for a quick lunch or weeknight meal.

I used the BBQ Ranch kit to create this Crispy Tortilla Chicken Chopped Salad.

Crispy Tortilla Chicken Chopped Salad

Crispy Tortilla Chicken Chopped Salad
1 lb. boneless, skinless chicken breast tenderloins
1/4 C all-purpose flour
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
2 eggs
4-5 C tortilla chips, crushed

Preheat oven to 425. Line baking sheet with non-stick foil.

Mix flour, paprika, cumin and chili powder in a shallow bowl. Set aside. Whisk eggs in a shallow bowl until fully blended. Set aside. Place crushed tortilla chips in a third shallow bowl.

One by one, dip chicken breast tenders into flour, then coat in egg, then cover in tortilla chip crust. Place on baking sheet. Bake at 425 for 18 minutes, flipping halfway.

Add chopped red pepper, cooked frozen corn, 1/2 C shredded sharp cheddar cheese and 1/2 C black beans to the chopped salad mix. Top with chicken. Drizzle with BBQ ranch dressing.

THIS GIVEAWAY IS NOW CLOSED.
To enter our Dole Chopped Salad giveaway, leave us a comment telling us which mix or kit sounds best to you and how you might like to prepare it! Like us on Facebook and leave us a comment letting us know for an extra entry.

Winner will receive five coupons to try all five varieties of the Dole Chopped Salads and a special Dole chopping block.

You must be a resident of the continental United States and 18 years or older to enter. The winner will be picked at random and will be notified via email.

Happy Entering!

theLadies

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by | February 12, 2012 · 2:33 pm

{Philadelphia Cooking Creme} Shrimp & Broccoli Fettuccine

Thank you to Kraft Foods for offering me the opportunity to recreate a recipe with PHILADELPHIA Cooking Creme. Please click here to learn more about all the PHILADELPHIA Cooking Creme flavors and recipes.

While I like to try to make homemade sauces for all of my dishes, let’s get real, sometimes I just don’t have the time or energy. I was delighted for the opportunity to recently try Philadelphia Cooking Creme as an alternative to a jarred sauce off the shelves. This recipe for Shrimp and Broccoli Fettuccine is very easy and very quick, all you need is a few minutes of prep time while you wait for your water to boil and then another 10 minutes from stove to table!

As I’ve grown as a home chef, I’ve begun to steer away from pre-mixed and made products. I do this partially because I am stubborn, partially for the taste. I find that some store bought sauces can either lack in flavor or feel a bit off balance. The Philadelphia Savory Lemon and Herb Cooking Creme brought a large amount of flavor to the dish without being too sharp. It created a nice creamy texture with the fettuccine and paired well the the fresh, cooked broccoli. I added some chopped roasted red peppers for a little extra flavor punch. I could also see adding some sun-dried tomatoes, along with the fresh ones for a good balance of flavor. If you are not a shrimp fan, this dish would also be great with some shredded rotisserie chicken, or go vegetarian and add some zucchini.

This recipe makes a good healthy-sized bowl of pasta. I added a little more fettuccine and a few extra shrimp and felt the sauce still spread evenly amongst the dish. My family enjoyed the meal, my little guy especially loved the broccoli, which brings warmth to every mommy’s heart.

I’ll be interested to try a few of the other flavors. But if you are looking to make an easy, delicious dinner in a pinch, Philadelphia Cooking Creme is a great option!

Also, I had the opportunity to do our very first HAP video! Check out the Philadelphia Cooking Creme experience from my kitchen:

Shrimp and Broccoli Fettuccine

Prep Time: 20 min. | Makes: 4 servings, 1 cup each

What You Need

¼ lb. fettuccine, uncooked
1 cup broccoli florets
¾ lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
¼ cup milk
¼ cup chopped tomatoes
2 TBSP chopped roasted red peppers (optional)

Make It

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.

Cook and stir shrimp and garlic in the best nonstick cookware you have, preferably a large skillet, on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min.

Add pasta to shrimp mixture; mix lightly. Top with tomatoes.

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Variation
Prepare as directed, substituting 3/4 lb. boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done. Add cooking creme and milk; continue as directed.

Nutrition Information Per Serving
340 calories, 11g total fat, 6g saturated fat, 1350mg sodium, 31g carbohydrate, 28g protein

Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.

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by | December 29, 2011 · 2:36 pm

Marzetti Otria Greek Yogurt Veggie Dip

We interrupt this regularly scheduled holiday break with a word from our sponsors: Marzetti Otria Greek Yogurt Veggie Dips!

It is almost New Year’s Eve and my guess is that many of you will scramble around the house this weekend looking for a quick and easy appetizer to bring to your New Year’s Eve party. Typically, I am a make (at least partially) from scratch kind of girl but sometimes, let’s face it, we don’t have time (or energy). We recently had the opportunity to taste a few of the Marzetti Otria Greek Yogurt Veggie Dips and they are the perfect quick and easy fix. These lower calorie dip options can be found in the refrigerated area of the produce section of your grocery store (amongst refrigerated salad dressings, etc.) There are five delicious options: Cucumber Dill, Spinach Artichoke, Salsa Cilantro, Chipolte Cheese and Garden Herb Ranch.

Greek yogurt has been all the rage in 2011 and I don’t think the trend is going to stop any time soon and why should it? Greek yogurt provides that thick, creamy texture you would normally get out of sour cream or mayo without all the extra fat. I tried three out of the five flavors and sampled them each in different ways.

The winner for me has to go to the Cucumber Dill dip. Maybe it is because it reminds me of summer or my short trip to Greece a few years ago, but I loved the cool taste of the cucumber combined with the not too strong dill flavor. I spread the Cucumber Dill dip on a pita and topped it with sliced grape tomatoes, sliced kalamata olives and chopped cucumbers. This made for a different and delicious easy lunch, but would also work as an appetizer. You could also substitute the Cucumber Dill Veggie Dip for the cream cheese base on a veggie pizza.

I tasted the Spinach Artichoke with some garlic pita chips and veggies. I preferred the dip with the chips, maybe I just like some extra salt. The dip has a great texture and leaves you feeling much lighter after you eat it than your typical spinach artichoke dip. Lincoln loved it with the pita chips (veggies, hoorah)!

Last, I tried the Salsa Cilantro. I know cilantro can be an acquired taste for some, but this dip has just a touch of cilantro and a hint of southwest. It was great as a straight veggie dip and also good spread on a tortilla with some black bean and corn salsa.

These dips would be great served side by side with a lovely array of colorful veggies or separate and highlighted in their own ways, like some of the quick recipes I have described. However you decide to serve them, I think you will be pleased with the reactions of your guests.

So focus more on your glittery ensemble or fabulous cocktail this New Year’s Eve instead of your bring along appetizer, because Marzetti Otria Greek Yogurt Veggie Dip has it covered.

We will see you next year!

HAP was one of the blogs selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Otria Greek Yogurt Veggie Dip review. They provided us with product to test and compensation for our time. However, our opinions are entirely our own.


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