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OH YEAH BABY!!!!!

5 INGREDIENTS MADE A BEAUTIFUL SALAD COMPOSITION

ABOUT TO BAKE UP SOME BROWN SUGAR AND MAPLE BACON LOVE

GRILLIN UP SOME SHRIMP LOVE

YA’LL KNOW I LIKE TO GET UP CLOSE AND PERSONAL – YUM!!

SHRIMP & CANDIED BACON SALAD W/ LEMON HONEY MUSTARD DRESSING

SALAD INGREDIENTS (makes 2 salads):
2-4 cups chopped roman lettuce
20 cooked, deveined and peeled shrimp (10 per salad)
6-8 slices of thick pork bacon
¼ cup brown sugar (light or dark)
1 tbsp. maple syrup
¼ cup chopped raw pecans
1-2 tbsp. honey
½ cup halved grape tomatoes
1-2 tsp. sea salt
1 tsp. ground black pepper

LEMON HONEY MUSTARD DRESSING INGREDIENTS:
½ cup mayo (I use Hellmann’s)
¼ cup Dijon country style mustard
¼ cup honey
Juice of 1 lemon
2 tbsp. extra virgin olive oil

READY, SET GO:

1. Set oven to 350 degrees
2. Chop pork bacon into ¼ inch thick pieces and set aside
3. In a large bowl mix (with your fingers) the brown sugar and maple syrup
4. Add bacon to brown sugar mixture and toss until fully coated
5. Place bacon on a foil lined baking pan and bake uncovered on 350 for 10-15 minutes (allow to sit 5 minutes after removing from the oven)
6. Add chopped pecans to a foil lined baking pan and drizzle with honey, place in same 350 degree oven as bacon and bake for 1-2 minutes
7. Clean shrimp, remove tails and season with sea salt and ground black pepper
8. Add extra virgin olive oil to stove top grill (or outdoor grill lined with foil) and set heat to medium, add shrimp, grill shrimp 1-2 minutes on each side
9. LET’S MAKE THE LEMON HONEY MUSTARD DRESSING
10. Add the mayo, mustard, honey, lemon and extra virgin olive oil to a bowl and vigorously whisk until smooth
11. TIME TO BUILD THE SALADS
12. On your serving plates add lettuce, tomatoes, candied bacon, honey roasted pecans and shrimp – pour dressing in a small bowl and place on the side of each of your salads
13. ENJOY ENJOY ENJOY!!

TIP: Double ingredients to make more

Utokia ~
Sizzle Sizzle Baby

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FLAVOR INVOKED ASIAN SHIMP PASTA SALAD

INGREDIENTS:

1 box of Angel Hair Pasta (+ ingredients on back of box)
1 of the 2 lb. Bags of Large Shrimp Cooked, Peeled and Deveined
2 of the 11-12 oz. Jars of Roasted Red Peppers
1 cup Chopped Green Onions
1 of the 30 oz. Jars Iron Chef General TSO’s Sauce & Glaze
1 tbs. Sea Salt
½ tbs. Ground Black Pepper
1 tsp. Granulated Sugar

READY, SET GO:

1. Cook angel hair pasta according to instructions on back of box and set aside
2. Clean shrimp and remove tail
3. Drain roasted red peppers and slice
4. Add to a large bowl the angel hair pasta, jar of General TSO, chopped green onions, sliced roasted red peppers, shrimp, sea salt, ground black pepper, granulated sugar and toss to incorporate
5. ENJOY, ENJOY & ENJOY!!

TIP:  Refrigerate for 30 minutes or longer to intensify the flavor!

Utokia ~
Sizzle Sizzle Baby

MELT IN YOUR MOUTH BISCUITS WITH HOMEMADE STRAWBERRY JAM

INGREDIENTS:

BISCUITS:

2 cups all-purpose flour
1 tsp. sugar
1 tbsp. baking powder
1 tsp. sea salt
6 tbsp. chilled unsalted butter, cubed
2 tbsp. chilled shortening
1 cup chilled buttermilk (plus 1 tbsp. for egg wash)
1 beaten egg

STRAWBERRY JAM:
1 cup of fresh strawberries
¾ cup water
3 tbsp. corn starch
½ cup granulated sugar
1-2 tbsp. red food coloring

READY, SET GO:

1. Mix beaten egg and 1 tbsp. buttermilk in small bowl, set aside
2. In large mixing bowl combine flour, baking powder, and sea salt together
3. Use a pastry blender or your fingers to cut the butter into the dry mixture until mixture it looks like crumbs (work quickly because the butter will get warm)
4. Make a well in the center of the mixture and pure in the buttermilk, gently stir
5. Lay parchment paper on flat surface, dust dough with flour and fold 4-5 times, take another sheet of parchment paper and lay on top of the dough, use a rolling pin to roll dough out 2 inches thick
6. Use a 2-inch round cutter to cut biscuit shapes, push straight down do not twist
7. Place biscuits on parchment lined baking pan and bush lightly with egg wash
8. Bake for 15-20 minutes or until biscuits are golden brown
9. LET’S MAKE THE STRAWBERRY JAM
10. Clean strawberries and remove stem tops
11. Crush strawberries in a bowl (using back of fork or potato masher)
12. Heat water in sauce pan on medium
13. Add strawberries to water and allow to cook for about 2-4 minutes
14. Add sugar and corn starch and stir
15. Turn heat to high and bring to boil stirring often, turn heat off and allow to rest 3-5 minutes
16. Add Strawberry Jam to biscuits and ENJOY, ENJOY ENJOY – serve with green tea

Utokia ~
Sizzle Sizzle Baby

Then I received my bill and thought REALLY delicious AND affordable?!?! This was a great experience! Awesome customer service, great atmosphere, incredible organic food and easy on your pocket prices!

I recommend anyone living in or visiting Chicago to go and order the Brisket from the Local Root, you will not regret it!

Treating yourself to a delicious steak is now possible whenever you feel the need! Since Walmart’s USDA Choice Premium Steaks are so affordable (2 Ribeye Steaks for about $17 – WOW), you can treat the entire family to heavenly steak love straight from the grill!  An expensive night out at a restaurant just turned into a delicious and affordable steak dinner in the comfort of your home – that’s a BAM POW KABOOM kinda moment!

My beautiful Ribeye Steaks from Walmart $17 buck baby!

Just cooking up some marinade!

Giving my beautiful steaks a Hawaiian bath!

Salt & Pepper is all this steak needs, the FLAVOR is in the Marinade!

And the grillin Begins!

Droooooolin!

FLAVOR Perfection!

 CRAVE INDUCING GRILLED HAWAIIAN STEAK

INGREDIENTS:

2-4 Walmart USDA Choice Premium Ribeye Steaks
1 15 oz. can of sliced pineapples (reserve 1 cup pineapple juice & 4 pineapple slices)
½ cup apple cider vinegar
½ cup worstershire sauce
¾ cup packed brown sugar
1/3 cup honey
1 tsp. crushed garlic
½ tsp. crushed ginger
2 tsp. sea salt
1tsp. black pepper

READY, SET GO:

1. Pre-heat grill to medium heat
2. Add reserved pineapple juice, 4 pineapple slices, apple cider vinegar, worstershire sauce, brown sugar, honey, garlic and ginger to medium sauce pan over high heat for 10-15 minutes or until boiling, set aside to completely cool
3. Rinse steaks, add to plastic bag or container and pour marinade including pineapple slices all over steaks, refrigerate at a minimum of 2 hours and a max of 48 hours (the longer it marinates the better the taste and texture)
4. Remove steaks from marinade (but do not throw it out, we’ll use it to baste), season with sea salt and pepper on both sides
5. Grill each side over medium heat 10-15 minutes once for medium well, grill each side 10-15 minutes twice for well done, baste steak with marinade each time you flip (do not forget to use a meat thermometer to check your steak’s internal temperature – medium well should be 150 and well 160)
6. Allow steaks to rest 5 – 10 minutes after removing from the grill (this preserves the juices inside), serve with grilled veggies and ENJOY – THIS IS SOME KINDA GOOD STEAK!

Utokia ~
Sizzle Sizzle Baby

Are you ready to experience Walmart’s Steak-Over for yourself? Find out why you should choose your steaks at Walmart here. We shared our winning grilling tip – now tell us yours!

This is a sponsored conversation written by me on behalf of Walmart. The photos, opinions and text are all mine.

While you are here don’t forget to LIKE my FB FAN and SUBSCRIBE to my blog to receive flavorful recipes via email.  AND let us not forget about TWITTER or INSTAGRAM!!

ITALIAN SAUSAGE & BROCOLLI FETTECHINI ALFREDO

INGREDIENTS:

4-6 Italian sausage links cut into 1/2 inch slices
2 cups of frozen broccoli florets (defrosted)
1/2 pound dried fettuccini pasta
3-4 tbsp. extra virgin olive oil
4 tsp. canola oil
2 tbsp. sea salt (½ for pasta & ½ for alfredo sauce)
2 tbsp. granulated Garlic (½ for pasta & ½ for alfredo sauce)
1 tsp. Ground Pepper (for alfredo sauce)
1 cup heavy whipping cream
¾ stick unsalted butter (+1 tbsp. for pasta)
½ cup shredded parmesan cheese
½ cup shredded parmigiano reggiano  cheese
¼ cup reserved pasta water
2-3 tbsp. finely chopped parsley

READY, SET GO:

1. Heat extra virgin olive oil in sauté pan over medium heat and add sliced sausage, cook  10-15 minutes or until sausage is fully cooked and set aside
2. Over high heat, add 4 cups of water, sea salt and canola oil to a large sauce pan until water comes to a boil, add fettuccini pasta and allow to cook for 10-15 minutes or until pasta is al dente (stir occasionally)
3. Once pasta is al dente, drain water, gently rinse with warm water and add to large bowl, add unsalted butter, sea salt, granulated garlic, gently toss and set aside
4. Add unsalted butter to large frying pan over medium heat until melted, add heavy whipping cream and whisk until boiling
5. Turn heat to medium and add parmesan and parmigiano reggiano cheeses to whipping cream and butter, gently whisk until cheese melts, season with sea salt and ground pepper, add pasta, reserved pasta water, sausage and broccoli to alfredo sauce, fold together and cook 5-10 minutes, add finely chopped fresh parsley to top
6. Enjoy, Enjoy, Enjoy and one more Enjoy!!

Utokia ~
Sizzle Sizzle Baby

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Wash & cut tips off snow peas, boil them in water and salt

add snow peas to iced water

add all ingredients to large bowl and gently fold together

enjoy

MANDARIN ORANGE, RED BEAN & SNOW PEA SALAD

INGREDIENTS:

13 oz. can of small red beans (drained and rinsed)
30 oz. can of mandarin oranges in syrup (drained)
8oz. pack of snow peas
¼ cup lemon juice
¼ cup finely chopped fresh parsley
3 cups boiling water (+1 tsp. sea salt)
2-4 tsp. sea salt
2-4 tsp. ground black pepper
1.2 tbsp. granulated sugar

READY, SET GO:

1. Wash snow peas and cut tips off diagonally
2. Bring a large saucepan of salted water to a boil and add snow peas, allow to cook for 10 minutes
3. Fill a large bowl full of ice water and set aside, once snow peas are done cooking add to bowl of ice water and allow to sit 5 minutes
4. Add drained red beans and mandarin oranges, snow peas, lemon juice, parsley, sea salt, ground black pepper, and granulated sugar to a large bowl
5. Gently fold all ingredients together to incorporate
6. Allow to sit in refrigerator 1-2 hours for best flavor
7. ENJOY, ENJOY AND ENJOY!

Tip:  Eat as a main course or along with baked salmon or cod

Utokia ~
Sizzle Sizzle Baby

For years I’ve been drinking water – the health benefits are invaluable!  Admittedly though as I grew older my health began to take a back seat to the kids, husband, work and well just life!  Lately, I’ve been feeling quite guilty!  So I am determined to drink drink drink my water daily!  As I began to get back into the habit of drinking 6-8 glasses per day, I started to research how I could maximize the benefit of my water intake.  I discovered by adding fresh fruits and herbs, I could not only increase the amount of vitamins going into my body, but I could also increase the flavor!  This post gives you my favorite 4.  I hope you enjoy and most importantly I hope you drink drink drink your water daily!!!

STRAWBERRY, KIWI & THYME WATER

INGREDIENTS

2-4 halved strawberries
2-4 slices of kiwi
2-3 springs of thyme
2-4 cubs of ice
water

READY SET GO

1. Add ice to cup
2. Add strawberries, kiwi & thyme to cup
3. Fill with water
4. Pour into another cup and then pour back into original cup to easily mix the flavors
5. Enjoy and Stay Healthy

Utokia ~
Sizzle Sizzle Baby

PINEAPPLE, MANGO & ROSEMARY WATER

INGREDIENTS

2-4 chunks of pineapple
2-4 chunks of mango
2-3 springs of rosemary
2-4 cubs of ice
water

READY SET GO

1. Add ice to cup
2. Add pineapple, mango and rosemary to cup
3. Fill with water
4. Pour into another cup and then pour back into original cup to easily mix the flavors
5. Enjoy and Stay Healthy

Utokia ~
Sizzle Sizzle Baby

LEMON, CUCUMBER & MINT WATER

INGREDIENTS

1-2 quartered lemons
2-4 slices of cucumbers
2-3 springs of mint
2-4 cubs of ice
water

READY SET GO

1. Add ice to cup
2. Add lemons, cucumbers and mint to cup
3. Fill with water
4. Pour into another cup and then pour back into original cup to easily mix the flavors
5. Enjoy and Stay Healthy

Utokia ~
Sizzle Sizzle Baby

ORANGE, LEMON, LIME & CILANTRO WATER

INGREDIENTS

1-2 quartered oranges
1-2 quartered lemons
1-2 quartered limes
2-3 springs of cilantro
2-4 cubs of ice
water

READY SET GO

1. Add ice to cup
2. Add oranges, lemons, limes and cilantro to cup
3. Fill with water
4. Pour into another cup and then pour back into original cup to easily mix the flavors
5. Enjoy and Stay Healthy

Utokia ~
Sizzle Sizzle Baby

I AM officially one of the 5 new Reynolds Real Mom™!

BAM POW KABOOM – sooo happy!

It has been a long 6 weeks of recipes, videos and voting but it was all worth it!  For more information go to the Reynolds Kitchens FB page or the Reynolds Website!

I am so proud to be one of the 5 Reynolds Real Mom™ not just because it’s fun to win but because it is a brand I am truly proud to represent.  It is a brand of integrity and great products that are keeping up with the times with so many new products.  I’ll have to be honest until this contest I didn’t even know about products such as Reynolds® Wrap Non-Stick Pan Lining Paper (it has parchment paper on one side and aluminum foil on the other) or the Reynolds® StayBrite® baking cups (they maintain their color and design after baking) or the Reynolds® Brining Bag, just so many wonderful products you may not be aware of!

I look forward to what this campaign will bring and I look forward to sharing with you how to use all the wonderful Reynolds® products that help all of us in the kitchen!

Here are the Reynolds Real Mom™ lovely winners:

Karen of 365 Days of Slow Cooking

Emily of Clever House Wife

Me of course (smile) ShesGotFlavor

Tiffany of Stuff Parents Need

Whitney & Ashley of Shanty 2 Chic

Hope you enjoy!  Please do not forget to LIKE my FB FAN page on my HOME PAGE and SUBSCRIBE to my blog to receive these fantastic recipes via email.  AND let us not forget about TWITTER!

BAKED CHICKEN & EGG NOODLE DINNER FOR 4 FOR $10

INGREDIENTS:

8 chicken thighs
1 12 oz. bag of extra wide egg noodles
2-4 tbsp. rotisserie seasoning (+ 1 tbsp. after chicken is flipped)
1-2 tsp. ground black pepper
1 tbsp. sea salt (+ 1 tbsp. for noodles)
1 tbsp. granulated garlic (for noodles)
2 tbsp. unsalted butter

READY, SET GO:

1. Pre-heat oven to 400 degrees
2. Clean chicken thighs
3. Season chicken with rotisserie seasoning, sea salt and ground black pepper on both sides
4. Place chicken in a baking dish or aluminum pan skin side down and cook uncovered in oven for 30 minutes
5. While chicken is in the oven, cook the egg noodles as directed on the bag, after draining noodles add butter and season with sea salt and granulated garlic
6. After 30 minutes flip chicken skin side up, add additional rotisserie seasoning on top and cook uncovered for an additional 20 minutes
7. After chicken is done, remove chicken from the pan and set aside, add noodles to pan with chicken drippings and stir noodles gently to incorporate with the chicken drippings
8. Add chicken on top of noodles and cook for an additional 5-10 minutes uncovered
9. I TOLD YA IT WAS EASY!  INDULGE AND ENJOY!

Utokia ~
Sizzle Sizzle Baby

The prices and wait staff were good also. The only down side is the wait, because the food is so good people are waiting in line to get in. My advice is to go really early or when lunch is dying down. Like go at 7am when they open or 12 when lunch is dying down a bit. You can also say first seat available so they will put you on the patio which is nice by the way to sit outside so you get to skip others in line if they want inside seating only. Oh and lastly the hash browns were to die for, make sure you get em’ with the onions and cheese!!