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It’s been a while, a long while, since I’ve posted. I’ve really missed blogging. I’ve missed being in the kitchen and cooking/baking beyond crockpots and microwaves. But it’s been hard to find time with the girls. In the evenings I’m usually too tired and the weekends are all about family time.

I’ve also missed my big, beautiful DSLR camera. I hardly ever take it out but when I did this weekend for this recipe, I remembered how much I love photography. I really need to get back in the game. Not just for food photography but also so I can capture images of Juliet and Rosie, beyond what I take on my phone. It’s not that I lack photos of the girls (um, my camera roll on my phone is 24,000 deep) but I definitely lack really high quality photos, that can only really be taken with a DSLR.

But I digress. What really inspired this post was the opportunity to create a recipe around potatoes, specifically hashbrowns for dinner. I read about the opportunity and thought hello, this is so perfect for me. Potatoes are my favorite food (give me all the French fries! Preferably dipped in bernaise) and I’ve talked countless times how if I had to choose a food to marry it would be potatoes. What would yours be?

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We eat potatoes for dinner a lot; roasted red potatoes usually. They are easy and always good. And we eat hashbrowns for breakfast pretty much every weekend. But why not hashbrowns for dinner? The nice thing about hashbrowns for dinner is that they are super easy, and you can use them as a base for a one skillet meal. Less dishes? Yes please.

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I dreamed up this meal in my head and then consulted Pinterest for more practical inspiration. Not only do I have a major love of all things potatoes, but I’m also obsessed with buffalo chicken (pretty much every opportunity I get I’ll order a buffalo chicken sandwich when I’m out at a restaurant) Turns out it isn’t a totally original recipe (I mean, everyone loves buffalo chicken and every variation of the meal has pretty much been made). I put a little twist on buffalo chicken and used turkey tenderloin that I cooked in the crock pot with chicken stock and buffalo sauce. Yum.

This was a pretty easy meal, that truly could be a one skillet meal if you substitute rotisserie chicken with turkey tenderloin (which removes the step of cooking the turkey in the crockpot). Either way you make this meal (turkey tenderloin or rotisserie chicken) it’s a quick and easy dinner recipe using hashbrowns.

Erik loved it (and he’s not a fan of blue cheese so I wasn’t sure if he would like this meal but he really enjoyed it). Juliet and Rosie liked the turkey, I removed some of the turkey before adding more buffalo sauce because I wanted to make sure it wasn’t spicy for them.

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I’m going to be completely honest and say when I first received Hungry Jack Hashbrowns and realized they were dried potatoes I thought to myself, hmmmm this is a bit weird. And if I didn’t like cooking with them or the taste, I wasn’t going to do this post.But then I thought, well most all of the pasta I make is dried. And I actually did like cooking with them because they were super easy to make (just add hot water, drain, then cook on a skillet). What I really like about these is that they are something you can keep in your pantry at all times (when we want hashbrowns on the weekends we usually have to make a last minute trip to the grocery store because we don’t have any in our fridge/freezer). And having hashbrowns on hand for an easy dinner (or breakfast of course) is always a good idea. And these hashbrowns taste great. We made ours moderately crispy and they were a perfect base for this buffalo turkey skillet.

I used original Hungry Jack Hashbrowns for this recipe but they are also coming out with a new black pepper and onion flavor soon that sounds good. Check out their website for recipe  ideas. I want to try this Denver Omelet Hashbrown Bake for my next brunch. You can find Hungry Jack Hashbrowns at Super Target (this is where I do 90% of all my grocery shopping). To check out other stores that carry Hungry Jack potatoes, check out their store  locator.

Hungry Jack has a contest starting on May 9th – June 19th so be sure to check out this link for all the deets and enter for your chance to win a trip to a Nascar race and other fun prizes.

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Definitely check out this Buffalo Turkey with Hashbrown Skillet for an easy, weeknight meal. Leftovers taste great, too!

4.7 from 3 reviews
buffalo turkey hashbrown skillet
 
Ingredients
  • 2 lbs of turkey tenderloin
  • ½ cup chicken stock
  • ¼ cup buffalo/hot sauce (I use Franks Red Hot Buffalo Sauce), plus more for drizzling
  • ⅓ cup blue cheese crumbles
  • ¾ cup shredded cheddar
  • 2, 4.2 oz cartons of Hungry Jack Hashbrown Potatoes
  • 3 TBSP olive or vegetable oil
  • ⅓ cup diced celery
  • 2 TBSP of anch or blue cheese dressing, optional
Instructions
  1. In a small bown, mix together the chicken stock and ¼ cup buffalo sauce. Place the turkey tenderloin in the bottom of a crockpot and pour the chicken stock/buffalo sauce mixture on top. Cover and cook on low for 4-6 hours. (Note, my crock pot cooks crazy fast so it only took 4 hours, yours may take longer).
  2. Remove the turkey and shred and set aside.
  3. Preheat the oven to 375 degrees.
  4. Fill the containers of hashbrowns with hot water and let sit for 12 minutes, then drain excess liquid (per the directions on the carton).
  5. Using a large pan (make sure to use a pan that can transfer from the stove to the oven. I like using a cast iron skillet) add oil (on medium-high heat) and allow to get hot. Add the hashbrowns and spread evenly, patting down gently with a spatula. Cook on one side for about 5 minutes (or until they are as crispy as you like them), then flip over and cook for another 3-5 minutes. Remove from heat.
  6. Add the shredded turkey on top of the hashbrowns and top with the shredded cheddar. Place in the oven for about 8 minutes or until the cheese is totally melted.
  7. Remove from oven and top with blue cheese crumbles, celery, a drizzle of buffalo sauce and a drizzle of ranch or blue cheese dressing.
  8. Serve and enjoy.

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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My family and I try to have a lot of little celebrations all summer long because let’s face it, we live in Minnesota and we need to celebrate every second that snow isn’t covering the ground. Summer doesn’t last long and little celebrations help us savor these precious days when the sun is warm, babies are slathered in sunscreen and the kiddie pool is filled to the brim.

Being parents of two, our summers sure aren’t what they used to be.

But I wouldn’t trade those days for what we have now for anything. I’m so glad we had that time in our twenties and early thirties to be carefree but I love what we have now with our little ones even more. Life is a different kind of fun. The splash pad and zoo and playdates kind of fun. Little ones love being outdoors so in the summer that’s where we spend our time. When evening rolls around we are tired and happy. We celebrate another wonderful weekend coming to a close by opening a bottle of wine on Sunday evening  and taking an extra hour to make a really good dinner.

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For our Sunday dinner, I decided to make shredded turkey tacos with queso fresco, farmers’ market tomatoes, queso fresco, cilantro and lettuce. It was HOT on Sunday and I didn’t want to be working in the kitchen with the oven or stove on so I made the turkey in the crockpot, which was easy and makes a very flavorful, moist, shredded turkey.

We paired the tacos with Middle Sister Wines Pinot Grigio. In the summer I switch exclusively to white wine, because it’s hot and I like my beverages chilled. Pinot Grigio paired well with these turkey tacos, especially with their spicy flavor against the crisp and light notes of the wine.

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I was hoping my sister Katie and her husband Drew would join us for dinner, but they had other plans. So yes Erik and I drank the whole bottle to ourselves. After the girls went to bed, of course.

A little about Middle Sister Wines

– Did you know that birth order is commonly believed to have a profound and lasting effect on psychological development? WE DID!!! And that is why we have dedicated a wine to the sister in the middle – the one who always seems to have a personality of her own, and steals the show. Not everyone has a wine named especially just for her…some people are just born lucky! Enjoy these sassy wines with your favorite family meals.
– Crafted by award-winning winemaker Nancy Walker (a middle sister herself), the portfolio includes a wide variety of delicious red, white and sparkling wines from California and Argentina.
– The Middle Sister brand is based on a series of quirky “middle sister” characters who each claim their own varietal and personality. – The various sisters are engaging and entertaining.
– Middle Sister just received a brand makeover and now features “Drops of Wisdom” which are a dose of inspiration right on the front label.

I’ve talked about my sister A LOT on the blog over the years. She and I are really close. I basically tell her everything. She lives a mile down the road from me. I am so grateful to have a sister. It makes me so happy that my girls have each other. Of course, when we were younger, we weren’t always the best of friends. She is 5 years younger than me and I always found her to be quite annoying. She was always stealing my diary and spying on my boyfriend and I (in high school). We actually didn’t become friends until we were well into our twenties. That’s just how it goes with sisters.

We are also both middle sisters. We have an older brother and a younger brother. Judging from the description of the middle sister above, I’m not sure it really describes either my sister or I, but definitely not my sister. Maybe me a little bit.

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Katie is notorious for buying wine based on how cute the label is, so it wouldn’t surprise me if she has picked up a bottle of Middle Sister Wines in the past. And this Drama Queen Pinot Grigio couldn’t be more relevant because when Katie was younger she demanded that everyone call her Queenie. No I’m not joking.

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A bottle of wine that would entice gals like my sister who purchase based on how cute the label is

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I was pretty proud of myself with this dinner. It was really freaking good. And now we have leftovers for days.

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Queso fresco brings tacos to a whole other level. Just trust me.

IMG_5574Are you hungry yet? And probably thirsty, too.

IMG_5575Middle Sister Wine can be found at many liquor stores as well as in most Targets (where alcohol is sold). As if you needed another reason to love Target, right? You can also go to their website and type in your zip code and find a retailer near you.

shredded turkey tacos with queso fresco and radishes
 
Ingredients
  • 1 package turkey breast tenderloin (I used Jennie-O, came with 2 breasts)
  • 1 bottle of beer (any kind, I used Corona Light, you can also use 2 cups of chicken broth)
  • 1 packet taco seasoning 1 bunch of radishes, sliced
  • 1-2 medium sized ripe tomatoes, diced
  • 1 bunch of radishes, sliced
  • 1 package of queso fresco, (you will only need about ⅓ of it), crumbled
  • 1 bag of shredded lettuce
  • 1 bunch cilantro, minced
  • 1 package of corn tortillas
  • Optional: sour cream, hot sauce, salsa
Instructions
  1. Add the turkey breast tenderloin, bottle of beer (or chicken stock) and packet of taco seasoning to the crockpot. Stir to incorporate. Turn to low, cover and cook for about 5 hours, or until tender and done (should shred easily with a fork.)
  2. Transfer turkey to a large bowl and shred with two forks
  3. Warm the corn tortillas for about 30-45 seconds in the microwave.
  4. Assemble the tacos with the turkey, lettuce, radishes, queso fresco, tomatoes and cilantro.
  5. Enjoy!

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

5 comments

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Recipe by Chef JJ Johnson. Photo credit: Pork Be Inspired

This is my third and final post for my partnership with the National Pork Board. Remember the amazing cheesy maple bacon cajun pulled pork sandwich that they had literally delivered to my door for lunch? That, my friends, was a great day.  As a reminder, The National Pork Board partnered with a data company to analyze 30 million social media posts to discover what makes up the ultimate American meal. Based on the social media posts shared the National Pork Board revealed that nearly half of socially shared food content included smoked, hot and spicy flavors paired with popular proteins, while the most common ethnic flavor was Cajun – with Mexican and Asian close behind.

Inspired by that delicious pork sandwich, I came up with my own rendition of a pork mashup sandwich, this savory, spicy, cheesy and oh so yummy pork tenderloin grilled cheese with hot peppers. My husband and I ate spicy pork grilled cheese for lunch for 3 days straight.

The National Pork Board also worked with Chef JJ Johnson who created a Pork Suya with Kimchi. Truth time, as a part of this partnership, I was not required to recreate this dish, but once I saw the recipe I hoped to make it last weekend as a nice dinner for Erik and I, after the girls were in bed. I was especially excited to try making the Suya, which is a traditional West African spice rub.

Then life took over and my 11 week old baby girl was particularly needy last week (wanted to be held 100% of the time) and I barely showered let alone made it to the grocery store to pick up the ingredients. So I’m bummed I haven’t made it yet, but I definitely plan to. My good friend Libby absolutely loves Kimchi and my other friend Emily recently sent me a recipe that involved pork tenderloin with sauerkraut on top, which sounds really darn good. I’m a big fan of savory, pickled goodness. So is Erik. He would absolutely love this dish.

I go back to work on Monday and then we will be back in a more consistent routine. Then I’ll be able to get this meal on the table. And when I do I promise to take some photos and share with you all. I mean…how many people can say they’ve made their own homemade kimchi?

Be sure to check out this video of JJ Johnson (the Chef de Cuisine at The Cecil in Harlem) preparing the Pork Suya with Kimchi. I love seeing the preparation of the Suya and hearing the chef talk excitedly about the bold flavors. This is a not to miss recipe for sure.

For more delicious pork recipes head over to Pork Be Inspired. With Easter right around the corner there are plenty of awesome Ham recipes to wow your guests:

Roasted ham with herbed marinade and creamy asparagus sauce

Molasses-glazed ham with bacon red-eye gravy 

Glazed ham with pecan crust 

There are also great recipe ideas for how to use leftover ham (like this breakfast ham focaccia).

Hungry yet?!

Thanks to the National Pork Board for the partnership opportunity!

Disclosure: this is a paid partnership with the National Pork Board. All opinions are my own. 

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This spicy pork grilled cheese is an original recipe inspired by the mouthwatering mashup pork sandwich I posted last week. That cheesy maple bacon cajun pulled pork sandwich was created based off of social data that analyzed over 30 million social media posts about food. Pork was a favorite meat (bacon anyone?!) and others that rose to the top included Sriracha, cheese and bread.

unnamed-5Remember this amazing-ness I posted last week?!

Click here for more info on how this sandwich was created.

Fancy grilled cheese continues to be a trend (because honestly, who doesn’t like grilled cheeses? It’s so nostalgic, so delicious and a major indulgence) so I dreamed up this spicy pork grilled cheese. For two days in a row my girls napped at the same time and I was able to test the recipe, photograph and write this post. Duel naps rarely happen so I felt like I won the nap time lottery.

So back to this sandwich, I love spicy foods, but not just for the heat, but for the flavor…and anything pickled and spicy is right up my alley. When I was pregnant with Rosalyn, I CRAVED hot Italian sandwiches because they always had hot peppers. So this grilled cheese had to include hot peppers.

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When it comes to my blog, Erik (my husband) is sort of like my business manager…I mean, not really, but maybe more like he’s my voice of reason. Eat Drink Pretty isn’t really a business, it’s more like a hobby…BUT I do get the opportunity to have some really cool and fun partnerships from time to time. And I always tell Erik about the opportunities that come through and ask his opinion on whether or not I should accept. After all, he knows best what Eat Drink Pretty is all about and the evolution it has gone through over the past 6 years.

Well, let’s just say that when an opportunity to work with the National Pork Board came across my desk, Erik jumped up and down at the prospect. The guy loves bacon. What can I say? And actually he loves all kinds of pork. We eat it at least weekly. It’s healthy and a really affordable protein. My favorite way to prepare pork is to get a 3 pound pork shoulder/butt roast and throw it in the crockpot for 7-8 hours. We eat it for tacos, sandwiches, burrito bowls, etc.

So needless to say, I definitely said yes to the partnership after hearing more about the cool things going on. This is the first post of three that will be bringing you mouthwatering pork goodness. Starting with this pork sandwich; a cheesy maple bacon cajun pulled pork sandwich to be exact. Holy yum. You all know I’m on maternity leave, right? Which means that I always have a baby in my arms and not a whole lot of motivation to be spending hours making meals. Well they delivered this sandwich and smashed potatoes right to my door. And it was warm. And delicious. I’ll definitely be recreating the recipe sometime soon. You should, too. I mean…a siracha yogurt sauce?! Sharp cheddar cheese, maple bacon and the tender pulled pork?! Like I said, it was a really good day in maternity leave land at our house.

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As a self-proclaimed foodie….which to me, just means that I have a passion for cooking and food, I can spend endless hours scouring the web looking for inspiration for my next meal (or more recently with pregnancy cravings, my next cookie, cake, donut…any dessert really….just gimme sugar!) 

I’ve recently been excited to discover Yahoo! Food (I’ve already spend way too much time obsessing over what I want to recreate next from their site). The site has a ton of gorgeous photos, great recipes, stories on top food trends, new techniques and my favorite, the cook this tonight section that has inspiring recipes with tons of options for meal ideas (I was perusing this section and that’s where I found this peas and parsley recipe).

Lately I’ve been cooking more and being really deliberate about meal planning for the week. I take about 30 minutes every weekend to sit down with a notebook and my laptop or phone and peruse the web and make a list of about 3 meals for the week. We don’t ever need more than 3 because we love leftovers. Then I make a grocery list and head to the store. I try to go without my toddler in tow because let’s be real, shopping is a bit more enjoyable alone.

Having home-cooked meals and sitting around the dinner table with my family each evening is really important to me, because my mom did the same every day growing up. And each evening when I’ve finished cooking and we sit down together, I silently thank my mom for creating those memories for my siblings and I. And I hope I’m doing the same for Juliet.  read more

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