This month Lawry’s picked bloggers from around the country to compete in a recipe contest focused around a “spicy” summer.  Each group of bloggers got different themes and were tasked with creating 3 recipes using different Lawry products.  The Atlanta team consisted of a group of the most talented bloggers Georgia has to offer: Diane from Turning The Clock Back, Pierra from Jolly Mom, Renee from Cutie Booty Cakes, Dawn from My Home Sweet Home, Meghan from JaMonkey, and little ‘ole me.  These are our recipes…

White Chicken Pizza Recipe

Ingredients:

• 2 chicken breasts
• Lawry’s Seasoned Salt Marinade
• 5 cloves of garlic, finely minced
• 3 Tbsp of olive oil
• 1 large bunch fresh spinach
• 1/2 small red onion, sliced thinly
• 2 cups shredded mozzarella cheese
• 1 recipe homemade pizza dough

Directions:

1. Marinade chicken in Lawry’s Seasoned Salt Marinade (overnight is best, but a few fours will work).
2. Cook chicken on grill pan until done and then shred.
3. Roll out pizza dough very thin and brush the top with olive oil and add minced garlic. Add fresh spinach, mozzarella cheese, red onion, and chicken. Don’t overload your pizza with toppings–it’s best to keep it light.
4. Cook your pizza on a pizza stone or quarry tiles (http://www.jollymom.com/2010/09/make-pizzas-like-pros-how-to-make.html) in an oven that’s been preheated to 500 degrees for 10-15 minutes or until the cheese is bubbly and golden brown around the edges.

Recipe makes 2-3 pizzas, depending on how thin you roll out your pizza.

Balsamic Herb Tomato Salad

Ingredients

• 2 pounds tomatoes, cut into wedges
• 1 bunch scallions, thinly sliced
• 1/3 cup Lawry’s Balsamic Herb Marinade
• Parmigiano Reggiano

Directions

Combine the tomatoes, scallions and marinade in a large salad bowl and toss to coat. Top with freshly grated Parmigiano Reggiano.

Garlic Knots

Ingredients

Dough

• 1 3/4 cup warm water
• 1/4 cup olive oil
• 1 tsp sea salt
• 1 Tbsp sugar
• 1 1/2 Tbsp active dry yeast
• 5 1/2 cups all-purpose, unbleached flour

Garlic Coating

• 1/4 cup olive oil
• 4 Tbsp unsalted butter
• 6 cloves garlic, finely crushed
• 1/4 cup finely chopped fresh Italian parsley

Parmigiano Reggiano

Lawry’s Seasoned Salt to taste

Directions:

1. Combine water, olive oil, sea salt, sugar, and active dry yeast in a large bowl. Mix to dissolve yeast.
2. Add flour and mix until well combined. Cover the bowl with plastic wrap or a lint free towel and set in a warm spot to proof until doubled in size. At this point, you can refrigerate the dough for a few days if you want to make it ahead of time or go ahead and begin making the knots.
3. Divide the dough in two balls to make it easier to handle. Roll the dough into a rectangle about 5″x16″ and 1/2 inch thick. Using a pizza cutter or sharp knife, cut the rectangle into 1/2″x5″ strips.
4. With floured hands, roll each strip back and forth to create a rope. Tie into a knot–over, under, and through– and place on sheet pan lined with a silpat or parchment paper.
5. Make the rest of the knots, cover pans loosely with a towel or plastic wrap and place in a warm spot to rise before baking. You want the knots to double in size (approx.)
6. Preheat oven to 500° F. Bake for 8-10 minutes or until lightly golden.
7. While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan. Add chopped parsley and set aside.
8. Remove knots from oven, place in a large bowl and toss with garlic coating OR brush the coating on. Season with Lawry’s Seasoned Salt to taste and freshly grated Parmigiano Reggiano.

Disclosure: This post was sponsored by Lawry’s through The Motherhood.  Opinions are my own.  Recipes created by the Lawyr’s Atlanta team.  Photographs courtesy of Dawn Camp.  Contest ends 8/26 to US residents only.

I’m proud to announce that I am an Extended Family Blogger as part of the Hormel Family.  It is a great program where we get to try tons of Hormel products, learn great tips and tricks from Hormel’s Test Kitchen, and share recipes and giveaways with our readers.  Over the next six months I will post all kinds of information for you and together we will learn a lot about the brand.  At the end of the program one of the 15 participating bloggers will have a chance to win $5,000.  Not bad, eh?

Over the 4th of July weekend we are planning a great time grilling out.  We are making the most delicious hot dogs – ever!  We have a bunch of Hormel products (many of which I didn’t even know they made) and will be using a couple for our hot dogs.  Have you ever had a hot dog wrapped in Hormel Black Label Bacon and covered in Hormel Chili?  If not you have no idea what you are missing!  These are the talk of any party and the quickest way to winning endless admiration from all the men.

With it being the 4th of July Hormel had some great tips about making care packages for our troops serving overseas.  Have the kids make hand-made cards and send them some Hormel Pepperoni Stix, Hormel Snac*Cups, or some delicious Turkey Pepperoni (my favorite).   Whatever you choose to put in your basket I’m sure they will love it.

Here is a grilling alternative from Hormel’s recipes (be sure to check out their site for more delicious recipes):

Applewood Bacon Spinach Salad

 Add some flavor to your salad with fresh fruit and Hormel® Black Label® bacon.

Gluten Free:      Yes

Serving Size:     6

Total Time:        Under 30 Minutes

Preparation Time:         Under 30 Minutes

Preparation Method:   Stove-Top

Meal Occasion:               Lunch

Level of Difficulty:        Beginner

Disclosure:  This post is sponsored by Hormel and I received various products from them, but my opinions are my own. 

Chicken Primavera Recipe

This is a quick, easy, and heart healthy recipe for Chicken Primavera that I make a lot.  It’s very flavorful and I am sure it will become a favorite in your home too.

Ingredients

2 cans Hunt’s Diced (100% Natural) Fire Roasted Tomatoes with Garlic

4 boneless, skinless chicken breasts

1 small can of sliced black olives

1 bundle of fresh asparagus

Rotini

Fresh Basil (optional)

Parmesan Cheese (optional)

Slice chicken breast about 1/4″ thick strips and saute in olive oil turning when browned.

Chop asparagus into strips about 1″ long and add to pan along with two cans of the HUNTS tomatoes.

Finally, add black olives and let cook, uncovered 10 minutes.  If using fresh basil, add during last 5 minutes of cook time.

Serve over Rotini pasta and sprinkle with Parmesan cheese.

This recipe is dedicated to my mom.  She will be 70 years old this year and is a breast cancer survivor.  If you have ever met her you would NEVER guess that she is nearly 70 years old.  She doesn’t act a day over 40.  She works FT, travels (as much as she can), she walks daily, and she eats healthy food.  She is every bit of amazing.  She knows about the benefits of tomatoes and always taught me the importance of including them in my diet.

Here are some things you may or may not know:

• An article published in the March/April 2011 American Journal of Lifestyle Medicine titled “Tomato Consumption and Health: Emerging Benefits,” demonstrates the significant nutritional advantages of increasing tomato consumption. Emerging research underscores the relationship between consuming tomatoes and tomato products with reduced risk of certain cancers, heart disease, ultraviolet light-induced skin damage, osteoporosis, and other conditions.
• Did you know tomatoes are good for your heart? (It’s easy to remember because they’re red.) They are low in calories, but rich in nutrients like potassium, fiber and the POWERFUL antioxidant called lycopene.
• The lycopene in canned tomatoes, like Hunt’s, is easier for your body to use than from raw tomatoes, and you get seven times more lycopene from canned tomatoes than from the raw version. Hunt’s tomatoes are convenient to use in lots of recipes.
• In fact, because tomatoes are so nutritious, the new Dietary Guidelines for Americans say people should try to eat one more serving of them each day.
• All of Hunt’s tomatoes are grown in California and are 100 percent natural.
• Hunt’s tomatoes come in lots of varieties, including No Salt Added.
• Tomatoes are a superfood!

Disclosure: This post is part of TheMotherhood.com’s campaign in conjunction with Hunts.  I was compensated to develop this recipe and dedicate to someone special in my life.

Who would you dedicate your #HuntsHealth recipe to?

Beer Can Chicken Recipe

Have you heard of beer can chicken?  Well, here is the recipe you have all been waiting for to go along with the BBQ chicken rub recipe I posted earlier this month.  This is a really simple way to make an amazing barbecue whole chicken on the grill.  There is nothing fancy needed…we are getting back to the basics.

Supplies Needed:

• Roasting Chicken – whole
• 2 T. olive oil
• Chicken rub
• 1 can of beer

Be sure to have a large bowl on hand along with a small glass, meat thermometer, barbecue spatula, and serving fork.

Apply Rub

Rinse and dry your chicken thoroughly.  Rub with olive oil all over and proceed to apply rub.

Heat the Barbecue Grill

Preheat your grill between 350 and 400 degrees F for about 15 minutes.

Prepare the Chicken for the Grill

Pour about 1/4 of the can of beer into a glass.

Open the rear of the chicken to prepare it for the can of beer.

Put the remaining can of beer in the bottom of a large bowl and gently push the chicken over the top.

Carefully place the chicken, stuffed with can of beer, on the grill.

Insert Thermometer

Depending on the size of your chicken and the heat of your barbeque, cooking time will vary.  You can expect to cook the chicken for about 1-1/2 hours, but the best way to ensure the chicken is fully cooked and safe to eat is by using a meat thermometer.

Insert the thermometer deeply in the breast of the chicken, but take care not to touch any bone.  Chicken should be cooked until the internal temperature reaches 185 degrees F.

Getting Ready to Serve Beer Can Chicken

When the internal temperature has been reached, remove the chicken from the grill.  It is helpful to use a barbecue spatula underneath the can and a serving for in the chicken to remove safely.   Allow to stand roughly 10 minutes before carving.

Remove the beer can, but be VERY CAREFUL because the contents will be extremely HOT!  Keep the chicken upright until you’re ready to remove.  It is best to have two people when removing the can.  One person can hold the chicken steadily while the other carefully removes the can from the cavity.  Make sure everyone wears gloves to protect their hands.

ENJOY!

Check back for some great bbq sides coming up in the next few weeks!

Sweet and Tangy Chicken Wings

Sweet and Tangy Chicken Wings

Serves 4 at a cost of $2.91 per serving

3 lbs                                       chicken wings (about 16 – 20)

1 can (8 oz)                         cola

1 jar (12 oz)                         bottled chili sauce

¼ cup                                    orange juice

½ t                                         cumin

¼ t                                         coriander

1 clove                                  garlic, crushed

¾ t                                         salt

½ t                                         black pepper

3 T                                          chopped fresh parsley

In medium saucepan over medium high heat, combine cola, chili sauce, orange juice, cumin, coriander and garlic.  Turn heat to high and bring to a boil.  Boil and reduce until sauce is thickened, about 15 minutes.  Remove from heat and cool slightly.

Preheat broiler and arrange rack about four inches from heat.  Place wings on broiler or baking pan covered with aluminum foil; sprinkle with salt and pepper.   Place in oven and broil 6 minutes, turn and broil for another 6 minutes.  Remove from oven.

Turn off broiler and heat oven to 400 degrees F.

Pour sauce over wings, tossing until well-coated.  Place tray with wings in oven and bake 35 minutes, or until wings are tender and register 165 degrees F when tested with meat thermometer.

To serve, remove wings to platter and sprinkle with parsley.

Nutritional Information, Per Serving:

500 calories; 26 g fat; 7 g saturated fat; 26 g carbohydrate; 5 g fiber; 16 g sugars; 38 g protein

NOTE: My family prefers fried wings.  Therefore once the sauce is done we deep fry our wings until crispy and toss in sauce and serve.

Recipe compliments of the National Chicken Council.

Since the weather doesn’t seem to be letting up anywhere and the snow continues to bombard many places I thought we would do a chili recipe today. What better food to freeze than chili?

Ingredients:

1 lb ground chuck

1 lg onion, chopped

1/2 green pepper, diced (optional)

2 garlic cloves, minced

2 (14 oz) cans diced tomatoes

1 (15 oz) can tomato sauce

1 T chili powder

1 t ground cumin

1/2 t salt

1/4 t pepper

2 (15 oz) cans chili beans or kidney beans

1/4 C water,  I personally use beer, but this is optional

How to Make It:

Place the ground chuck in a large skillet over medium heat.

Add the onions, green peppers and garlic.

Cook until meat is browned through and vegetables are tender.

Drain well.

Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.

Place over high heat.

Bring to a rapid boil.

Add the meat and beans.

Reduce heat to low.

Cover and simmer for 1 hour.

Remove lid and continue cooking for 10 minutes.

Place saucepan in the refrigerator for a rapid cool.

Pour chili into freezer containers and freeze for up to 3 months.

To reheat, remove chili from the freezer.

Place 1/4 C of water or beer in a saucepan.

Add the chili and cook over medium heat until heated through.

Add to the chili and stir well.

Sometimes I just throw the frozen chili in the crock pot and set it to low for a couple hours, stirring occasionally.

When I get home from working all day sometimes it is just easier to pull something out of the freezer than to prepare an entire meal.  I thought I would do a Friday posting for a couple weeks of Friday Freezer Food.  Each Friday I will post a recipe for a food that freezes well for the following week.  Hope you like it!

Ingredients:

2 1/2 lbs fryer chicken, cut up

3/4 C sour cream

1 T lemon juice

1 t Worcestershire sauce

1 t celery salt

1 t salt

1/8 t pepper

1/2 t paprika

2 cloves garlic, chopped fine

1 C dry bread crumbs

Aluminum foil

How to Make It:

Combine sour cream and lemon juice in a small bowl.

Stir in Worcestershire sauce until completely blended.

Add the celery salt, salt, pepper, paprika and garlic and mix well.

Place bread crumbs in a shallow bowl or on a plate.

Preheat oven to 350 degrees.

Spray a large baking pan with a non stick cooking spray.

Dip chicken pieces into the sour cream mixture.

Roll in the bread crumbs.

Place in a single layer in the baking pan.

Bake 50 minutes or until chicken is tender and brown.

Let chicken cool before removing from pan.

Once the chicken has cooled wrap each piece in aluminum foil.

Freeze for up to 2 months.

Reheat by preheating oven to 450 degrees.

Place each piece of chicken still in the aluminum foil on a cookie sheet.

Bake 35 minutes.

Unwrap from aluminum foil and place back in the oven.

Continue baking 10 minutes or until crisp.

There is nothing worse for a mom than to see their children sick.  When I was recently asked to do a post on Pedialyte Singles I thought it would be a great one to share with my readers.  The plan was to host a party where my friends and I prepared a few meals ahead of time to freeze for that inevitable day when one of our children got sick.  Little did I know it would be me who would have to post-pone the party due to my little one getting sick.  Fortunately, I was somewhat prepared.  I stocked up about a month ago on Pedialyte Singles in the Tetra package.  So, when James came down with the Flu and was having a difficult time eating and drinking the Pedialyte Singles were a lifesaver.  Their website also had a lot of useful tips on dehydration that kept my mind at ease.   (NOTE: Please consult with your physician before using Pedialyte Singles)

Anyway, our party got cancelled and we rescheduled to later in the week.  Once the weekend came another one of my friend’s kids got sick and we had to reschedule again.  With the cold/flu season here there is no better time than the present to get prepared.  When we finally were able to pull it off we prepared 3 meals that were quick and easy.  We each took one to go in the freezer for that time when Super Mom is stretched thin taking care of her little sick one.

Here are some of the pictures as we prepared Chicken and Rice, Chili, and Chicken & Hashbrown Casserole:

Chicken & Rice

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup water

3/4 cup uncooked regular long-grain white rice

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 1/4 pounds skinless, boneless chicken breast halves

• Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
• Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

(Compliments of Campbells)

Chili

1 large onion, finely chopped

1 clove garlic, peeled and chopped

1 teaspoon dried oregano

1/2 teaspoon cumin

1 1/2 teaspoons chili powder

1 teaspoon cayenne pepper

1/2 teaspoon paprika

1 (14.5 ounce) can diced tomatoes with liquid

1 (14.5 ounce) can whole tomatoes

1.5  pounds lean ground beef (80% lean or higher)

1 (15.25 ounce) can kidney beans with juices

1 bottle of beer

Brown and drain the ground beef, breaking up with a large wooden spoon as it cooks. Drain well. In a large pot over medium heat, combine all ingredients except for the beer and beans. Cook uncovered for 10 minutes. Stir in the beans and beer simmer for another 10 minutes, stirring occasionally. Lower heat and let cook roughly 30 minutes. Makes 8 servings.

Chicken & Potato Casserole

• 10 oz. can condensed reduced fat and sodium cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1-1/2 cups frozen peppers and onions, thawed
• 1-1/4 cups shredded Cheddar cheese
• 1-1/2 cups crushed potato chips

Preparation:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

(Compliments of About.com)

Check out the Whrrl Shop

After making all the yummy dishes we decided to each try the Pedialyte Singles ourselves.  I am a firm believer that you should try whatever you give your children and I wrote a post about it in the past.  I’m glad to report that the Apple flavored Pedialyte isn’t bad at all!  In all actuality it tastes like a fruity apple juice.

Essentials for a well-stocked medicine chest - http://pedialyte.com/dehydration.aspx?section=2

A fun and easy experiment to teach about dehydration - http://pedialyte.com/dehydration.aspx

Printable activities to keep kids entertained when sick - http://pedialyte.com/kids.aspx

COUPON FOR $1.50 OFF PEDIALYTE SINGLES: https://pedialyte.com/registration.aspx

FAQs about Pedialyte - http://pedialyte.com/faq.aspx

Dislcosure: I was compensated for my time by Collective Bias. All views and opinions are mine.