Vegetable and Potato Empanadas | Campbell's Labels for Education #Labels4Edu #cbias

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

For months my family was living and eating on the fly. As we packed up our California home, there was little time to experiment with new recipes - much less cook old ones - but now that we are settled into our new home, everyone is practically begging for something new and exciting for breakfast, lunch, snacks...and especially dinner! Well it was a necessity to come up with some new creations that would satisfy my hungry kids hunger and taste buds!

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Cook: How to Make a Crunchy Salad Topper

I eat a lot of salad.

I like a lot of different textures and my flavors in my salads

and am always experimenting.

One salad topper that I have used for years and years (and years)

is so simple and adds a nice crunch.

Did I mention...it is super EASY!

Ingredients

• Wonton wrappers (there are a million in a package - or so it seems...I used 1/2 package for this batch)
• Knife
• 1 tsp. Salt
• 1/2 Tsp. Pepper 
• (You can also switch out seasonings for different flavors!

• 1 teaspoon (half of the package) - 1 tablespoon (whole package) Olive Oil  
• (TIPS: You can also substitute other oils like sesame, grapeseed, etc.)

Tools
Knife
Cutting Board
Cookie sheet
Foil or parchment paper
Oven
Bowl

Make It!

• Preheat oven to 375F
• Stack a few wrappers at a time on the cutting board

• Slice the wrappers (through all layers) into 1/8"-1/4" strips (you can make them smaller too)

• Place in a large bowl and toss with Olive Oil, salt and pepper.
• Place in a single layer on a cookie sheet  (as you can see in the photo, I did not lay mine out perfectly but did my best to keep them not to bunched up) and bake for 10 minutes, checking and maybe flipping with a spatula halfway through.

• Let cool

Top your salad with this crunchy goodness...

Or eat them as a snack like my girlie did! I had to hide them!

What is your favorite salad topping?

This post is written and created at 504 Main by Holly Lefevre

 

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Easy Polenta Eggplant Stacks (recipe) #FreshTake #Cbias

I like to play with food...

sometimes I get lucky and get paid to play with food

like in this sponsored post from Collective Bias 

where I used Kraft Fresh Take to create a simple recipe for an

Easy Eggplant Polenta Stack.

It is really good...don't miss it...keep on going for the recipe!

You know how you can sometimes get into a meal time rut?

Yep, I have been in one.

Seriously the kids are asking...every night, "That again?"

Between baseball and gymnastics, and homework, and life...and year end school activities...life is way crazy!

(Click on READ MORE for the yummy recipe! )

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Avocado, Kale, & Tomato Salad with Garlic Lime Dressing (recipe)

Kale is one of my favorite foods. 

For real!

I put it in smoothies and eat it almost every day in a salad (or two).

Kale is not only loaded with essentials that are good for you,

it is a hearty green that compliments so many other flavors.

I love that kale does not get soggy or limp like other lettuces.

I can make a large salad (without the dressing),

put it in a container in the refrigerator, and pull out what I need for days.

This Kale, Avocado, & Tomato Salad
is has become a staple in my house and for just about every party I throw!

I am going to give you the recipe for making a large salad to serves 8 (side salad)

or for one large single serving salad (dinner size)

Ingredients
 
For a LARGE Salad
1 Head kale. I prefer to use a head of kale or the pre-cut kale. You can use baby kale, but it is not as hardy - the leaves are a bit more delicate.
1 Cup cherry tomatoes
2 Avocados
1/3 cup toasted (unsalted) sunflower seeds

Garlic Lime Dressing (large salad)
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup freshly squeezed lime juice (it took me about 5 limes)
Coarse ground black pepper to taste (1/2 teaspoon+)

For a SINGLE SERVE Salad

• 2 cups of kale or 3-4 leaves kale.
• 10 cherry tomatoes
• 1/2 to 1 Avocado
• 2 Tablespoons toasted (unsalted) sunflower seeds

Garlic Lime Dressing (single serve)

• 2 Tablespoons Olive Oil
• Juice of a lime (maybe 2)
• 1 small clove of garlic minced
• dash of black pepper
  

Make It!

• Prepare your kale:
• If you are using baby kale, wash if necessary and pat dry.
• If you are using a head of kale, wash and pat dry. I like to use the slicing blade in my food processor to cut ribbons of kale. You can also cut the kale into ribbons with a knife. I generally remove the rib/stem of the kale when using a knife.
• If you are using precut/washed kale, you can also slice the kale into ribbons, or sometimes I like to tear the kale from the stem/rib.

• Wash and slice tomatoes in half
• Slice both avocados into smaller chunks about 1/2 inches in length

Dressing

• Combine all ingredients in a bottle or mason jar and shake. You may have some left over dressing depending on your desired use on the salad. It keeps well and it so good on so many other salads too!

Salad

• Place the kale, tomato, and sunflower seeds in a large bowl
• Add the avocado just prior to serving (as close to serving time as possible)
• Toss with dressing - add dressing a little at a time until you feel you have reached the right amount. I usually use almost all of the dressing for a large salad and about 2 Tablespoons for a single serve salad.

If you like Kale,be sure to take a peek at my

Lemony Kale and Brussels Sprout Salad too!

This post is written and created at 504 Main by Holly Lefevre

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How To Make Almond Butter (recipe)

We eat Almond Butter like no one's business in this house.

I have long been intrigued by how it is made...

and recently discovered...it is pretty darn simple!

Well...I had to try it.

The price of Almond Butter keeps going up and up at the store.

Well, for that matter, raw almonds are not cheap either!

(so I am looking for a good bulk almond seller!
If you know a source that you would care to share...I'd love ya forever!)

But...I love to make things myself...

so I grabbed a bag of almonds and went to it!

Seriously, it was stupid easy to do....

I have no idea why I researched it so much and procrastinated!

MAKE YOUR OWN ALMOND BUTTER

yield about 1 1/2 cups

time: 10-15 minutes for roasting, 10 minutes for processing

SUPPLIES

• Food Processor or High Power Blender. I have a Vitamix but chose to use my food processor.
• 1 pound raw almonds - shelled, skin on (you can buy roasted ones if you want to skip a step - see below)
• 1-2 Tablespoons of Olive Oil - optional

MAKE IT!

• Preheat oven to 375F.
• Spread almonds on a rimmed cookie sheet (mine has no rim...I was just careful. The rim just keeps them from falling off)
• Roast the almonds for about 10 minutes - then check them. You may need to add a few minutes. BUT BE CAREFUL - do not burn them - check often!
• Remove from the oven and let cool. 
• Once cool, put almonds in the food processor (with the regular blade attached) and turn it on. 
• It quickly turns to almond meal. 
• After about 4 minutes (in my 17 year old food processor), I started to see  the beginnings of almond butter.
• I gave it a few more minutes and well, it seemed the almonds did not have enough oil...and maybe needed some help.
• I added 1 Tablespoon of olive oil and ran the food processor for about 2 minutes. Then I added about 1/2 Tablespoon more...and that was plenty.
• Scrape down the sides and bottom, if necessary, and run again
• I sort of got excited and lost track of time, but I would say it took no more than about 8-10 minute to get the almond butter consistency I was looking for.

My hubby likes chunky almond butter but I used all the almonds!
To make it chunky, roast some additional almonds...
chop them up...and throw them in there at the end!

Transfer the almond butter to a glass jar or air tight container and store in the refrigerator.

Now I cannot wait to try some new flavors! 

I have been researching this for a long time all over the internet...here are a few other sources (with pretty much the same recipe) but they have some tips!

Bowl of Plenty 

(She shows the grinding process step by step and minute by minute

Run Hard Eat Clean

Backwoods Home Magazine

Have you ever tried to make your own nut butter?

And, I have to ask...do you know of a good bulk almond seller?

This post is written and created at 504 Main by Holly Lefevre

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Brown Rice, Black Beans, Corn, and Red Pepper "Salad" #LoveEveryMinute

Growing up my family did not eat rice.
All my friends did.

I thought rice was "fancy."

But boy do things change...

When I moved out of my parents house and lived on  my own,

I changed my eating habits and made Minute Rice a part of my daily eating.
It was quick and easy to make after work, and always tasted perfect!

In my home, brown rice is popular and a staple in our pantry and most of our meals.

Stir fry's, casseroles, sprinkled in salads, burritos,

and mixed with so many amazing flavors,

we #LoveEveryMinute with rice!

Like most families, we have crazy busy schedules.

I like to know that I have healthy options that can be made quickly,
available for my family at meal times. Minute Rice is one of those products.

Since 1949 Minute Rice has provided healthy meal solutions for families like mine!

I have been making this
Brow Rice, Black Bean, Corn, and Red Pepper Salad
for years and it is one of my favorite dishes.

You can serve it alone!

You can serve it as a side dish!

You can serve it in a tortilla! 

After you try this salad, you may even want to add other ingredients like black olives or chopped tomatoes. Or substitute dill for cilantro. Or switch up the dressing.

Minute Rice Brown Rice makes a great base for this very versatile recipe!  

Black Beans, Corn, Red Pepper, and Brown Rice "Salad"

• 1 Serving of Minute Rice Brown Rice (2 cups water to 1 cup rice, prepare as directed). I used brown rice, but you can use white rice Minute Rice too!
• 1 Can Black Beans, rinsed and drained
• 1 Cup frozen white (or yellow) corn kernels, thawed (you can use canned corn or fresh corn as well)
• 1/2 cup red pepper chopped
• 5 stalks of fresh dill (you can adjust the flavor to your tastes). Dill leaves removed from the stalk, and chopped.
• 1 teaspoon sea salt
• black pepper, if desired

Dressing

• 1 cloves garlic minced
• 1 teaspoons Dijon mustard (or grainy mustard)
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• dash of ground black pepper
• Mix altogether 

Make It!

• Cook the Minute Rice and let rice cool
• Chop red pepper
• Drain and rinse black beans
• Thaw the corn kernels
• Wash and strip the leaves from the dill, then chop coarsely.
• Place rice in a large bowl, add the peppers, beans, and corn. Toss to mix.
• Add the dill, toss to mix
• Use 4 Tablespoons of the dressing (or more if you desire) and toss the salad. 

Oh you like those tortilla cups?
They are so great for a quick bite at a party! And just fun!

• Preheat oven to 350
• Butter/oil a large muffin pan
• Heat the tortillas for 30 second in the microwave or until they are pliable on the stove top - this keeps them from cracking when you place them in the muffin tin.
• Gently fold/roll the tortilla into the muffin cup
• Bake for 15-20 minutes
• Let cool.

 

 

What's so great about this salad?

You can eat it as is...and it is delicious.

You can eat it warm or cold.

It stays fresh for days in the frig.

It is healthy! 

Minute® Rice is so quick and easy to prepare and is great pantry staple. When meal time seems like a hassle, Minute® Rice is a go-to ingredient your whole family will love and allows you to have more quality time doing what your want with your loved ones.

 Leftover rotisserie chicken or veggies from a meal earlier in the week? Minute® Rice can easily be paired with some of your leftover ingredients to make a quick, easy and wholesome meal your whole family will love in just a matter of minutes.

Visit http://www.minuterice.com/ to create a great main meal or side dish for your next family get-together or potluck.

This post is written and created at 504 Main by Holly Lefevre   This is a sponsored post written by me on behalf of Minute® Rice.

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