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Strawberry Jalapeno Salmon – only 5 ingredients and ready in under 30 minutes! This delicious, healthy meal is going to become a regular in your house!
Happy Monday, guys!
I have officially entered that weird space where I really need my kids to go back to school because they are driving me crazy but I also want it to be summer forever so I don’t have to go back to real life.
I’ve been trying to get back into cooking more though. I can’t tell you how many times we’ve had cereal for dinner this summer. It’s just so easy to lose track of time and all the sudden it’s 6 pm and everyone is starving and maybe I haven’t been to the grocery store in a couple weeks.
So I’m currently obsessed with simple meals that only require a few ingredients and only take a few minutes to prep.
I hope you had a fabulous weekend. Mine went by waaaaaay too fast but I’m lucky that we don’t have preschool today which means that technically I can stay in sweats all day and skip makeup. So yay!
I feel like I did nothing all weekend. Like, I even skipped yesterday’s post because I was feeling so lazy. Plus we were about halfway through the zoo on Saturday before I realized I didn’t have anything made and photographed and at that point, it was a lost cause.
Yesterday I bribed my children with gumballs to get them to go thrifting with me. We found one beautimous green Pyrex but here’s the problem. Now, I need the lid that came with it. Which is going to cost me at least $16 on Ebay after shipping. So, a $4 dish with a $16 lid. Makes perfect sense.
Then I watched all 7 episodes of Graceland on my DVR. It’s one of those shows that I literally say “Ugggghhhh” when I realize it’s the only thing I have left but after about 20 minutes of the first episode, I am INTO IT and can’t walk away until I watch every episode.
During my Agent Briggs (let’s be real, he’s the only reason most of us are watching Graceland) marathon yesterday, I had a crazy craving for cornbread. I’m telling you, the carb craving is real lately.
So I made this awesome Bacon and Pepper Jack Cornbread. Typically I go for a sweet cornbread with nothing added in but this one was exactly what I was craving. It’s spicy from the pepper jack and just a little sweet from the honey. And bacon makes everything better!
Of course, you have to smear it with butter and put more honey on top! That’s the only way to eat cornbread.
This is a sponsored post written by me on behalf of Pompeian Olive Oil.
Did you know that July is National Grilling Month? Well, it is and we have been celebrating it almost daily around here.
I have recently started using Pompeian Grapeseed oil when we grill because grapeseed oil has one of the highest smoke points of all the cooking oils, making it one of the best for prepping your grill or marinades or anything like that. They also have the new OlivExtra Mediterranean Blend which is a healthy combination of canola, extra virgin olive, and grapeseed oils. The unique flavor combo and higher smoke point makes it perfect for everything from grilling to salad dressings. Both of these oils are great substitutions for butter or vegetable oil in just about any recipe!
Pompeian is partnering with Hungry Girl to create easy-to-follow, healthy grilling recipes inspired by the Mediterranean diet and incorporating these new oils. I decided to try the Jalapeno Peach Shrimp Skewers because I just couldnâ€™t resist the name of it. Sweet and spicy is my thing.
(As is typical with me, the grill was out of gas when I went to use it so I used my little countertop grill which is why the marks might look funny.)
This recipe is so good, y’all. SO good. I ended up with 5 skewers and after I was done photographing them, I ate one shrimp (one shrimp! Not even a whole skewer!) and walked away for a few minutes. I came back to 5 empty skewers and a very guilty looking husband! I will definitely be making this again soon and probably doubling the recipe so I make sure I get more than one shrimp this time!
12ouncesabout 20 raw large shrimp, peeled, tails removed, deveined
1teaspoonbrown sugarnot packed
2cupscanned peach slices packed in juicedrained and blotted dry
2tablespoonschopped seeded jalapeno pepper
2tablespoonsPompeian Grapeseed Oil
1teaspoonPompeian White Wine Vinegar
If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need about four.)
To make the sauce, place 1/2 cup drained peach slices in a small food processor or blender. Add all ingredients except shrimp and remaining peach slices. Puree until smooth. Transfer half of the sauce to a small bowl, and refrigerate until ready to serve (for dipping).
Bring grill to medium-high heat.
Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of the remaining sauce. Grill until shrimp are cooked through, 1 - 2 minutes per side, brushing with remaining sauce as they cook.
Serve with the refrigerated sauce for dipping!
Pompeian Olive Oil, a leader in olive oils and vinegars, is here to help you celebrate July for National Grilling Month! Pompeian products give you a taste of the Mediterranean without leaving your backyard.
By using Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend products you can make grilling healthier and more flavorful in a Mediterranean way. For more information about Pompeian Olive Oil, please visitÂ http://pompeian.com/.
And if you are looking for recipe inspiration, be sure you do not miss the below Hungry Girl recipes!