How was the weekend? I stuck to my plan of dog park and not leaving the house again except to get a Lunchable yesterday because for whatever reason, I couldn’t stop thinking about stacking crackers, turkey, and processed cheese on top of each other.
Judge me if you must.
I did make marshmallows, though. Also had a full-on meltdown in front of my neighbors when I realized my kid had used all the cocoa powder and all I wanted was chocolate marshmallows. I’m a fun friend to have.
Aaaaand it has a gravy packet that you just pour into a pot and simmer until hot and thick.
They turkey turned out perfectly juicy and the cajun spices were a nice change from the usual turkey. (Pssst, they have a regular turkey, too!) My kids came home from school the day I cooked it and said, “Why does it smell so good in here?!”
The Jennie-O website is where you should head if you need any Thanksgiving help. They’ve got several menus, a thawing calculator (you better do that one today!), and tons of recipes for side dishes!
If you happen to have leftover turkey, lemme suggest you make this uhhhh-mazing Cranberry Turkey Salad. There’s this grocery store in my hometown that makes the best chicken salad with grapes and pecans and, like, sometimes I dream about that chicken salad. So I kind of wanted to do that but switched the chicken for turkey and the grapes for dried cranberries.
It’s so good and even better on a croissant.
True story: was so excited to have an excuse to buy croissants and my evil husky ate the 3 remaining croissants while I was at the gym!
This is a sponsored post written by me on behalf of Vintage Charm™ Inspired by Pyrex®. Thank you for supporting my sponsors!
Heeeey guys, happy Monday! Fresh week! I feel like we all need a fresh start, huh?
Can you believe that Thanksgiving is NEXT WEEK?! I cannot. How did this happen?
I haven’t planned a thing! I have a turkey in my freezer though so I know that’s happening, at least. And I’ll make the dressing that my family always makes because that’s my favorite. And I’m sure there will be pie. There’s always pie.
Another thing I also always make is broccoli salad. But first, that bowl!
One of my favorite ways to add flavor and a bit of extra protein to a meal is with bacon. There are very few things that bacon doesn’t go well with. Honestly, I can’t even come up with something right now. Bacon works well with all veggies, bacon works with meats, bacon works with ice cream…
I could keep going.
Something I eat pretty much every day is a salad. And every day, without fail, I have bacon on top of my salad. I cycle through several variations of salad depending on my mood and every single one includes at least a slice of bacon.
This was last week’s salad and it was a good one. I use baby kale for the base which is a lot more tender than the curly-looking kale so there’s no need to massage it. It’s perfect as is. If you can’t find the baby kale, just get the regular kale and let it sit in the dressing for a few minutes until it’s softened up.
The kale is tossed with the homemade vinaigrette and then it’s topped with grape tomatoes, blue cheese, sliced hard boiled eggs, diced avocado, and some cooked and crumbled Wright® Brand Bacon.
We are still digging the Wright® Brand Bacon! This bigger, better bacon is a great deal at Walmart and I’ve been picking up a package each time I’ve had to make a grocery run. If you follow me on Instagram, you know that my husband is currently obsessed with deviled eggs – I mean, seriously obsessed. I make a dozen (24 halves) for him every day for lunch.
But anyway, we’re been tearing through some Wright® Brand Bacon because what’s a deviled egg without bacon?
But yes, head to Walmart for a great deal on Wright® Brand Bacon and then put it on top of everything you eat!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingsfordFlavor #CollectiveBias
We are officially two days away from one of the biggest grilling holidays. How excited are you? Hopefully as excited as I am.
We’ve already talked about how much I love the 4th of July but what I haven’t told you is that I’m approaching the holiday with a game plan. Because I have s’mores on my brain and I cannot even wait to roast a million marshmallows over the grill and then smush them in between graham crackers with all sorts of chocolate.
So my game plan is to cook healthy for our cookout to save calories/stomach space for the s’mores.
Enter this salad. I’ll be making this Blackened Chicken and Quinoa Salad because it’s healthy and filling and it has tons of flavors, textures, and basically all my favorite things.
So the base is quinoa and it’s tossed with a cilantro lime dressing. And then on top of that you put your Blackened Chicken. This grilled chicken is SO perfect. I used thighs because we prefer it over breasts but use what you like. The chicken is rubbed with a delicious mixture of spices and herbs and then it’s grilled until blackened. We’ve been grilling thighs like this every weekend to throw over salads and such during the week.
And then on top of the chicken, you layer avocado slices, mango, grilled corn, blueberries, feta, and more cilantro. I’m telling you, so much flavor going on here.