5 Reasons I Love Being A Tastefully Simple Consultant

Hello, everyone, today’s post is a little different, yes it deals with my love of food but it also describes my love for Tastefully Simple. I was recently asked why I chose to become a Tastefully Simple Consultant. First I must give you some background information about how I found out about this company. Continue reading


Cooking Does Not Have to be a Chore!

Fast food and daily take out does not always have to be your ‘go-to’ option for any meal. You can cook your favorite meals and enjoy them at any time. Cooking is not a chore but an experience that you can enjoy. Continue reading


Taste Test Tuesday: Cinnamon Muffin Melts

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Fluffy cinnamon-covered muffins or donuts. We don’t think it matters what you call them. Today they are our feature item for Taste Test Tuesday.

Cinnamon Muffin Melts are an excellent treat for any time of the day. Need a quick breakfast treat to complement a pot of coffee or tea? These work really well. Moist, tasty, and just the right amount of sweetness makes this treat a staple in our pantry. All you do is add butter and water to the mix, bake, and enjoy. Easy right?

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Be sure to check out these great treats and much more on our site Tastefully Simple We even have other recipes for you to try with these Cinnamon Muffin Melts.

Thanks a bunch!


Eggs: I can cook with them, but I can’t eat them

 Conversation with some friends the other day about food brought up very good topic, food allergies and food bloggers. You see, I love my food blog, but there is one simple issue when it comes to cooking certain things. I’m allergic  to eggs. Yeah I know, a food blogger with a food allergy.  The conversation started when we were discussing pies and lemon meringue came up. See, I’ve never tried it because I can’t eat the meringue due to the egg whites. Then they mentioned eggs Benedict and french toast.  I can’t do either of those. But, thanks to my mama my french toast is brushed with butter instead of dipped in egg wash. This way I can enjoy breakfast with the rest of my family.
I'm a food blogger and I'm allergic to eggs How is this even going to work?
Sometimes everyday eating gets tough. I can eat cake and cookies. But no breakfast burritos. It gets interesting going to breakfast and asking for a sandwich without the egg, or being out at a party and having to ask if the tuna, chicken or potato salad has eggs in it. In my family they just automatically make me my own serving. They even stopped putting eggs in the baked macaroni and cheese just for me. I appreciate that because it gives me one more item to enjoy.
I remember when I started this blog my family would always ask me how I was going to handle food preparation if I can’t even touch an egg yolk or the whites without breaking out in hives….Here’s how we found out I was allergic to eggs.
             As a toddler I did what most little girls do follow their mommy around the kitchen. Well I took it upon myself to go in the refrigerator and grab an egg. It cracked and for some reason I decided to play with the yolk. That resulted in me breaking out in hives and us ending our day at the emergency room. We later found out that if I eat eggs my throat will close up and I can’t breathe (a teacher in preschool forced me to eat the eggs after I told her I was allergic. She didn’t listen and the ambulance was called.)
 
I used to write a lot about recipes and making meals, but then I stopped, one of those reasons is because I have to wear gloves when I work with eggs or have soap and water ready immediately so I can wash my hands…I guess my dream of being on the food network may be over lol. But I’ve decided to try it again. So when the recipes start rolling in or you see videos you’ll know why I’m wearing gloves. I feel bad at times because there are foods I want to review and I literally can’t because they’ll make me sick. Thanks to a really awesome little sister, she said she’ll be my taste tester for those items I can’t eat.
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Kitchen Tip Thursday ‘Pantry Staples’

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It’s Thursday, so that means it’s Kitchen Tip Thursday! Today’s tips are all about Pantry staples. These are items you should have in your pantry. 

Garlic: Slice, dice it,  mince it, crush it, roast it, sauté it, grill it. You can buy fresh garlic in whole cloves or already chopped in a jar if you don’t want to do the work. 

 Extra Virgin Olive Oil: EVOO as some call it. You need some type of fat to cook in. This has antioxidants that help lower cholesterol and give your food flavor. 


Stocks or Broths: Use broths in place of water to add some zip to your dishes like rice, string beans or cabbage.

Spaghetti Sauce:  Great shelf life, buy a variety of flavors to have on hand. Quick meals, just add pasta.

Dry Pasta: Yes pasta, all shapes and sizes. Just add spaghetti sauce or EVOO and you have a meal. You can add vegetables, seafood, poultry or beef.

Rice: Quick-cook, whole grain, long grain, flavored. Brings a variety to your meal, just add veggies or some meat.

Canned Tuna or Salmon:  Mix eggs and breadcrumbs and you’ll have some patties. Quick sandwich to put together, add some cheese. On a Summer afternoon mix together with some pasta for a quick salad. Choose water-packed tuna.

 Dry Beans: Dry beans taste better than canned beans. Allow time for beans to soak. If you are new to beans start with black, kidney and pinto beans in your pantry. You can always have canned beans on hand, especially if you are in a rush.

Peanut Butter: Great on sandwiches but get creative. Add to dishes to create an Asian flare. Use it as a snack with crackers or veggies. Also great for cookies!

Canned Tomatoes: Salsa, pasta, potatoes. Fresh tomatoes are nice but when they are out of season these are next in line.

 Baking Soda and Powder: Baking recipes call for them. Helps with cleaning and keeps your fridge fresh.

 Onions: Red or Yellow. Great for sauteing meats, add to pasta dishes or salads. Gives off a great flavor.

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Use stock instead of water when cooking vegetables and deglazing pans.

Convection Oven: An oven equipped with a fan that provides a continuous circulation of hot air around the food.

Pinch: The amount of dry ingredients you can hold in a pinch (between your thumb & forefinger). It’s equivalent to 1/16 teaspoon

Out of brown sugar, mix granulated sugar and molasses together.

Spray measuring cups or spoons with cooking spray before measuring honey or molasses.

Broccoli stalks, carrot tops, onion peelings, and celery stalks can be added to soups and sauces to give flavor.

If you need only 1/2 an onion, save the root half. It will last longer.

Roasts should be allowed to “rest” 10-15 minutes after being removed from the oven. This allows the juices to settle before carving.

Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness.

When boiling eggs, add a pinch of salt to keep the shells from cracking.