Check Out The All New Food Lion Recipe Portal #LifesBetterWithTheLion

Do you ever feel like you keep cooking the same exact meals over and over again? I'm pretty sure most of us feel this way and get stuck in a rut. I am always looking for ideas online and sometimes even that can be overwhelming. I recently was introduced to the new Food Lion website with their recipe portal. The site is super clean and easy to maneuver and find things. You can sign up for a Food Lion MVP card either online or in-store. I created an account on the website using my MVP card. Once you're logged in, you are open to a host of tools at your fingertips. The recipe portal is broken down into categories ranging from main dishes, vegetables, sides, desserts and more. Once you find a recipe you are interested in, you are able to click on the individual ingredients and add them to your shopping list. How convenient is that? You can even find recipes according to a specific ingredient.

If you have a recipe you would like to share, you can easily submit it into the portal. All you need is a couple photos, a list of ingredients and the steps to prepare. I submitted one of my favorite recipes for my Easy Cheesy Zucchini and it took me under 10 minutes. I love the fact that the recipes on the Food Lion site are from home kitchens like yours and mine.

My zucchini recipe is a big hit and I know it will be for other families. The recipe is so easy and doesn't require any outrageous, hard-to-find ingredients.

Want the full recipe? Go check it out here. While you're there, be sure to browse other recipes and submit your own. Be sure to sign up for your MVP card so you can take advantage of their low prices. You can even track your savings on your dashboard when you are logged into your account.

Be sure to connect with Food Lion on the web, Facebook and Twitter for promotions and updates.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Cheddar Stuffed Meatballs Recipe

Do you ever feel bored with what you cook for dinner each week? I know I certainly do. I'm always trying to figure out different ways to prepare meals that make you feel like you aren't eating the same old thing. I have discovered a way to mix things up using Progresso Bread Crumbs. It can take an ordinary meal from plain to fabulous and flavorful instantly.

I made some cheddar cheese stuffed meatballs and the addition of Progresso Italian Style bread crumbs made them even better! Just 1/3 cup took my meatballs to flavor town.

I made my meatballs with both ground beef and ground pork. Of course, you can use turkey, chicken or whatever you prefer. I seasoned my meats with finely chopped Italian parsley, jalapeno pepper, red onion and garlic, along with 1/3 cup of Progresso Italian Style bread crumbs, one beaten egg and a dash or two of my favorite dry seasonings. Once meat mixture is well mixed, I form them into balls and insert a small cube of cheese.

I put the shaped meatballs in the refrigerator for about 20-30 minutes to chill up and ensure that they stay in the round shape. I pan fry them in a tiny bit of canola oil until they are brown all over and continue the cook in a preheated 375 degree oven. 

The end result is a flavorful, juicy meatball with that wonderful cheesy center. I'm sure anyone would give this recipe 2 thumbs up! 

Grilled Rib-eye Steaks and Colorful Peppers Recipe

Grilling season is here and probably never ended for some. We grill year 'round since grilling doesn't always mean outdoors. If my husband isn't around to man the charcoal grill, I take matters into my own hands with my trusty cast iron stove-top grill. We are very particular when it comes to the quality of our meats, specifically beef. We love the selection available at our local Sam's Club. They have everything from T-bone, Rib-eye, Strips, roasts and stew beef. I'm a sucker for a thick rib-eye and Sam's Club steaks never disappoint! Their beef is so good that they don't require a lot of seasoning at all. That says a lot coming from a Guyanese woman who believes in her seasoning. The flavor of the beef is comparable to what you get at the finest steak houses.

I tried a recipe provided from to me courtesy of beef check off. I did make a couple of changes and used Rib-eye steaks instead of T-bone steaks and used an indoor cast iron grill instead of an outdoor charcoal/gas grill.

Grilled Beef Steak and Colorful Peppers

Ingredients

2 beef T-bone steaks from Sam’s Club
2 small bell peppers, quartered

Parsley Pesto:
½ cup packed fresh Italian parsley leaves
4 large cloves garlic, minced
3 tablespoons olive oil

Instructions

1. Place pesto ingredients in food processor or blender container. Cover; process until parsley is finely chopped, stopping and scraping side of bowl as needed. 2. Spread pesto generously on both sides of beef steaks and bell peppers. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness and until peppers are tender, turning occasionally. 3. Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.

I made some cheese and spinach stuffed mushrooms and grilled some asparagus to go along with the rib-eyes and it was a meal fit for a King (and Queen). My husband was so impressed by how flavorful the beef was and showed appreciation for it by not using steak sauce. We all enjoyed the juicy, tender goodness and look forward to making this again real soon. If you haven't purchased beef from Sam's Club before, you are missing out. Go check them out soon. You won't be disappointed!

Look at all of this glorious beef! Insert all the heart-eyed emojis :)

As a Cargill Beef Ambassador, I accept complimentary products to try, but opinions are always 100% my own.

Crispy oven-baked Garlic Parmesan Chicken Wings Recipe

I wanted to share one of my must-have foods at a Super Bowl party. Flavorful chicken wings in a variety of sauces is a staple, and my husband is obsessed with my oven-baked version. They are just as crispy as if you deep fried them. The secret is using my favorite dried seasonings (minus the salt) along with a few tablespoons of Dijon mustard. Cooking on parchment paper in a 400 degree oven on convection for 35 minutes helps to crisp them up. If you don't have a convection setting on your oven, no worries. Just bake at 415 for 35-45 minutes. The good thing about parchment paper is that nothing sticks.

We LOVE all flats and are lucky to find them at our local Kroger store in a 5 pound bag. 

One of my favorite ways to take my crispy wings to the next level is to jazz them up with garlic and Parmesan. 

To make these crispy oven-baked Garlic Parmesan Chicken Wings, you will need: 

2.5-3 pounds of chicken wings (drumettes and flats)
Your favorite dry seasonings including 1 1/2 tbs of garlic powder (here are mine)
3 tablespoons Dijon mustard
1/2 cup grated Parmesan Cheese
1 tsp dried parsley flakes

Bake wings according to directions above. Toss wings in the Parmesan cheese and parsley flakes. Serve with Bleu cheese dressing and enjoy! 

Tip: Make sure after you wash your chicken that you dry them extremely well with paper towels. Excess moisture will cause your chicken to steam in the oven and you will not achieve crispy skin. 

Dinners fussy kids are guaranteed to love

Having a fussy eater as a child can be a lot of hard work. But, did you know that the worst thing you can do is let them know that they are a fussy eater? In situations where your child is refusing some food or saying they don’t like something, bite your tongue. Showing them how much you want them to eat something will only give them a power trip and cause more repercussions. Telling them they are a fussy eater will give them an excuse not to eat things, and make them think they have special requirements! Instead, try recipes like these that they won’t be able to refuse:

Shepherd's Pie

Shepherd’s pie is a hearty meal, filled with carbs, protein, and veg. You can alter a recipe as much as you like too, using different meats, veg, and potato to create a different taste. The great thing about this is that it’s perfect for kids who say they don’t like vegetables. You can hide all kinds of veggies in it! 

Homemade Pizza

Homemade pizza is much better than shop bought or takeaway pizza, as you know exactly what’s going into it. You can even swap the bread base for a kind of vegetable, or even meat to make it healthier. Sprinkle over some light cheese (not too much), and press in as many vegetables as you want. One of my favourite recipes!

Wraps

Wraps are the perfect alternative to a sandwich, and you can even get your child involved by letting them fill them on their own. Simply put all of the ingredients in the middle of the table and tell them to help themselves. This is too much fun for them to refuse! 

Grilled Meatloaf Burgers

Meatloaf can be made with lots of different vegetables too, but you wouldn’t know it as it looks and tastes so nice. You can make it look even more appealing to kids, even kids who say they don’t like meatloaf, by putting it on a bun and calling it a burger. I bet with some healthy homemade relish, they’ll ask for this dish again! 

Crispy Chicken Fingers With Apple Fries

Rather than buying chicken dippers from the shop, make your own crispy fingers out of a healthier breadcrumb alternative. You can even use oats to get that nice crunch! Apple fries are delicious and will add vitamins and nutrients to the meal. If you don’t know where to start, browse the Thermomix forum for tips and advice. You’ll be a pro in no time. 

Cheesy Corkscrew Pasta

Pasta is great for giving kids energy, and cheese makes the meal all the more delicious. Try sprinkling crispy bacon over the top for some crunch. Mix in veg like spinach and peppers, as these will hardly be noticeable to your child. Another perfect weekend treat meal! 

Try these dinners on your kids and see if they dig in any faster than before. Just remember not to make a scene, and hide how much you want them to eat it. They’ll get there in the end!

image credit

Kitchen Confessions: My Biggest Fear

I am a kitchen adventurer. I am almost always willing to try exotic ingredients and semi-outrageous cooking methods. I have torched things, gutted fish while they were still alive and too many things to list. I just have this one phobia-- The Pressure Cooker. I have owned one for about 15 years now and grew up using one probably a few times a week. I used it here and there the first few years I had it with no fear. It didn't even phase  I was making the most tough meats melt-in-your-mouth tender. I was also making dishes that would normally take hours in 1/4 of the time. It was that one time that I was using it to make dhal (an Indian soup-like dish made with split peas) and I had the burner on too high of heat and the shaker top popped off. All I remember was a volcanic eruption of turmeric colored split peas spewing out the top and I had to act quickly. I threw a wet towel over the top and grabbed pot holders to remove the pressure cooker off the burner element. Holy cow, it was an absolute mess! I can't believe by some miracle, I was able to clean it all up from the ceiling and walls. I was panicked since we were living in an apartment at the time. That was many years ago! I washed my pot up and packed it away. I didn't want to go through that drama again.

Fast forward to this past weekend... I had been talking to my sister for a few weeks now about how I cook dhal for almost 2 hours because I am deathly afraid of the pressure cooker. She would make fun of me for being such a wimp and told me it would be fine. I finally got enough courage to try it out one more time. I won't lie, I felt the fear move through my entire body. I washed each component and could feel my heart racing. I had to take deep breaths and calm myself down. It's just cookware after all. I proceeded to get my ingredients in the pot and it all came down to that moment-- putting the lid on the pot and placing the weight topper on it. I think my blood pressure spiked at this time. I actually prayed as I waited to hear the sound when you know the actual pressure is locked inside the pot. Slowly, the topper started to move and make a hissing sound. Once this started I did not take my eyes off of it. I had my oven mitts set beside me and a wet kitchen towel, just in case.

It started going a little faster. This is where I turned the heat down a bit. I wasn't taking any chances! Fifteen anxiety-riddled minutes later, I had completely cooked dhal! I even got all of my estimated measurements right. I was able to breathe and know that I don't have to be (as) afraid of the pressure cooker any more :)

Do you own a pressure cooker? Have you ever had any bad experiences with it before?

Easy Chicken Tikka Masala Recipe

Hi Everyone! I made a dish this weekend that was purely experimental and it turned out so good that I just had to share it with you. I get so tired of making the same old things over and over again and craved something completely different from the usual. I was shopping in Kroger the other night with my hubby and we were looking at their Private Selection brand of products that were on sale. They currently have a bonus sale where you can save $4.00 by purchasing 4 items. He was looking at a couple of the simmering sauces. I had that "look" on my face since I am the Queen of homemade. Is this man really looking at an Indian inspired sauce from a jar? He insisted we give it a try, so I reluctantly agreed. The price was really good so I figured I didn't have too much to lose.

The directions on the jar called for ingredients like bell peppers and onions. I decided to do things my own way. I used one pound of chicken tenders and cut them into 1-inch pieces. I then very lightly seasoned (no salt) the chicken with my staple spices. Next, I heated about 1 teaspoon of olive oil and one teaspoon of vegetable oil in my skillet. I lightly dusted the chicken with some plain flour and added chicken to pan. I let it get nice and golden brown and then added some sliced red onion. After sauteeing onion for about 2 minutes, I poured my jar of sauce over chicken and onion and held my breath.

I let the chicken simmer for about 5-6 minutes and finished it off with some fresh cilantro. I served the chicken tikka masala over jasmine rice and the entire family (even little William) LOVED this dish. It had the most amazing balance of flavors. You could taste a hint of sweetness, a slight tang and a good pinch of spice. We didn't find it too spicy at all. I really can't believe how delicious this dish came out. It tasted like it came from a really good Indian restaurant. What's so great about this dish is that it really only took about 20 minutes to make. This would be perfect for a busy work/school week dinner. Just add a side salad and even some naan.

If you live near a Kroger, you must try out their Private Selection brand of gourmet products. We have already tried so many items and have never been disappointed. We are big fans of their Greek yogurt, artisan breads, preserves and fruit spreads, pasta, frozen pizza and more! You can also go here to see if any other stores may carry the brand as well. I did a search for some out of state zip codes and some different store names I'm not familiar with came up. Their $4 off 4 sale at Kroger is still on, so I plan to go pick up some more items this week. Let me know if you try this out. Have a great week!

The Most Perfect Garlic-Ginger Salmon {Recipe}

If you follow me on Instagram, Facebook and Twitter, you may know that I love to cook! I prepared some salmon the other day that was out-of-this-world and wanted to share the recipe with you all. This ginger-garlic salmon has so much fresh, savory flavor and pairs well with roasted vegetables and mashed potatoes. My husband absolutely loved it! No lie, if we weren't already married, he would have proposed! 

Ingredients:
-Fresh salmon fillets (I used 2 very thick ones)
-1 extra-large clove of garlic
-a 1-inch piece of fresh ginger, peeled (using a spoon for peeling makes it easier)
-a small handful of fresh cilantro (you can substitute with parsley if you don't like cilantro)
-1 fresh lemon (cut up a few slices to top salmon)
-Assorted dry seasonings. Here are my favorites minus the salt.
-thin slices of salted butter

Preparation:
Set oven on high broil. Rinse salmon fillets in cold water and dry completely with paper towels. Place fish in foil-lined pan. Use a fine grater to grate garlic and ginger. Finely chop the cilantro and mix with garlic and ginger. Sprinkle seasonings on salmon to taste (do not add salt). Rub garlic, ginger and cilantro on fish, top with butter and lemon slices. Use remaining lemon to squeeze over fish. Place fish in oven under broiler until you start seeing a little brown color. Cover with foil and bake at 400 degrees until cooked to your liking. If you want it a little browner, remove foil before fully cooked and let it go for a few minutes uncovered. Enjoy!

Let me know if you try this recipe. Follow the hashatags #howtokeepahusband and #momfilescooks on Instagram for recipe ideas and cooking tips.

SPARQ Home Soapstone 16" Pizza Stone Review

I received a Soapstone 16" Pizza Stone from SPARQ Home for review. I have always wanted a pizza stone and couldn't wait to try this one out. I was so impressed with the way the pizza stone was packaged. It was wrapped with such care and detail that would ensure your stone would not be broken upon delivery to your home. 

The actual pizza stone is beautiful! I was wondering how on earth you are supposed to bake on it since it resembles something you can serve on. I decided to bake a frozen pizza last night. I preheated my oven and let the stone preheat for about 5 minutes before putting the pizza on it. The stone is very dense and heavy so it gets very hot. I was afraid that it would get too hot and burn the pizza crust underneath. I was pleased that it did not end up burning and my pizza had the most amazing crunch. Sometimes when I bake frozen pizza, the crust will brown too fast and the inner part of the bread will not bake enough. My pizza stone baked the pizza to perfection! It tasted like we got it from an authentic pizza restaurant. My family loved the texture of the pizza crust. I don't think I can ever eat frozen or homemade pizza unless it's baked on my Soapstone.  It was really easy to clean and because of how heavy it is, I will store it inside my oven.

Look at how gorgeous that crust is! Isn't the pizza stone so pretty too? 

Some details of the SPARQ Home Soapstone Pizza Stone: 

This Soapstone 16" Pizza Stone allows you to cook like a pro. Handcrafted from one solid block of soapstone, this durable pizza stone does wonders in baking with its even heat distribution.

The 16" is great for entertainers to host pizza night or can function as a cheese board to pass around the room. These stones are stain-proof, naturally non-stick, and can be used on the grill or in the oven to prepare that perfectly crisp, never burnt pizza you've been craving. All sizes are also available with a marble trivet, making these serving pieces oven-to-table.

Our 16" stone is handmade by SPARQ in Colorado by the guys who know soapstone and understand its amazing qualities. Plus, our pizza stones are eco-friendly because they are handmade with soapstone from factory excess.

The Pizza Stones come in 10, 12 and 16 inch sizes and can be purchased with a serving trivet. The 16" is such a good size and retails for $69.95. Once you use this stone, you will ditch your old pizza baking methods. I think I will try to bake cookies on it next. Any of these stones would make a great homewarming gift, hostess gift, wedding gift or even Mother's/Father's Day gift.

To find out more about SPARQ Home products, visit them online and connect with them on Facebook and Twitter.

I received a product sample for review purposes. As always, all opinions are my own.

Kicked-up Baked Beans (Easy Weeknight Recipe)

Need a quick meal idea for the work week? Try my easy Kicked-up Baked Beans and have a hearty meal on the table with minimal effort. 

Ingredients:
2 Cans of Bush's Grillin' Beans (I use 1 Bourbon & Brown Sugar and 1 Steakhouse Recipe)
Andouille Sausage (or your favorite sausage) cut in small chunks
2 tbsp very finely diced onion
2 tbsp chopped cilantro
1/2 tsp garlic powder
cracker pepper to taste
1 tbsp brown sugar
a few dashes of Cajun seasoning  (I like Tony Chachere's)

Heat oven to 375 degree. Place beans in the bottom of a casserole dish. Add sausage and remaining ingredients. Lightly stir to combine everything. Bake for about 30-35 minutes. Enjoy over your favorite rice.

You can easily adjust any of the ingredients to your liking. Andouille is spicy so you have to go easy on which seasonings you add. Let me know if you try this recipe.

Easy Recipe: Sweet & Spicy Cabbage with Pork

I was chatting with my friend Krystel from Army Wife 101 yesterday and was looking for some dinner suggestions. She talked about a cabbage and ground pork dish she made before and I came up with my version of it. I posted a photo of it on Instagram and received several messages and texts to share the recipe. Here it is:

Ingredients:
1 pound of ground pork (you can also use ground chicken, turkey or beef)
1 head of cabbage chopped
1 small chopped onion
3 cloves of garlic, minced
2 tablespoons of minced fresh ginger
2 scallions sliced thinly
your favorite dry seasonings. Here are my favorites.
about 1 teaspoon of 5 spice powder (optional)
1/3 cup of Frank's® RedHot® Sweet Chili sauce

What to do:
Add your ground meat in a hot pan and season to your liking. I use a potato masher to help separate the meat and make it in more uniform crumbles. Cook until brown and add your onion, garlic and ginger. Saute for a few minutes and drain any fat from pan. Now you add your cabbage and cook it down until it gets a bit tender. From there I add any additional seasonings and my Frank's sweet chili sauce. Toss in your scallions, simmer for a few minutes and you are done! Serve with Jasmine or brown rice.

This is a crowd pleaser for sure. I think I will try it next time with kale. This meal takes 30 minutes or less to make, perfect for busy weeknights.  If you try this dish, please let me know how it turned out. Enjoy :)

Unexpected ways to use syrup with Mrs. Butterworth's and Log Cabin (Review & Giveaway)

I received some coupons for complimentary items in exchange for my post about unexpected ways to use syrup. All opinions are 100% mine as always. 

One of our favorite meals in our home is breakfast. Besides eating it at actual breakfast time, we enjoy it for lunch and dinner too. My family can't get enough of my homemade pancakes, French toast or waffles with lots of yummy syrup. Syrup is a staple item in my pantry and one of those things that I even buy in bulk. 

I love syrup for dipping thick-cut bacon! It's a drool worthy moment :) 

Since I am very creative in the kitchen, I sometimes experiment with syrup in savory dishes. My family enjoys the combination of salty and sweet. One of my absolute favorite things to make with syrup is smashed sweet potatoes as a side dish. All you do is peel and boil some sweet potatoes until tender and them smash them with a pinch of salt, a few pats of butter, a sprinkling of cinnamon, a little bit of brown sugar and a few generous squeezes of Mrs. Butterworth's syrup. I spread it into a microwave safe baking dish and heat it for several minutes to let all the flavors blend. I like to serve it with fish, chops or meatloaf. My family loves it! I have also made the same dish in the form of glazed sweet potatoes. 

Another delicious way that I like to use syrup is on salmon. I very light drizzle at the end of cooking adds a subtle sweetness and transforms the salmon into something special. I also like to jazz up barbecue sauce with a little bit of syrup as well.

I plan to cook up a batch of waffles tonight and look forward to trying the Log Cabin All Natural Table Syrup. I have been a long-time lover of Mrs. Butterworth's but I am excited to try the Log Cabin syrup. I just thought of something that would be amazing... imagine a nice yellow cupcake topped with homemade butter cream or cream cheese icing that had a few drizzles of syrup mixed in and them topped with some crumbled candied bacon! I think my heart just skipped a beat!

For recipe ideas, check out the Mrs. Butterworth's and Log Cabin sites. Also, be sure to "like" Mrs. Butterworth's on Facebook for special offers.  I would love to hear your ideas on ways to use syrup in recipes.

I have 2 extra coupons (one for any Mrs. Butterworth's product and one for any Log Cabin product) I would love to give away to one lucky reader. Enter below:
a Rafflecopter giveaway
This giveaway is open to US Residents only and will end on August 15, 2013. One winner will be selected at random and contacted by email to claim prize. Mom Files is not responsible for any lost or stolen prizes. Good luck!

My favorite new kitchen appliance, the Belgian waffle maker

This past Mother's Day, I received a wonderful present from my family. I had hinted around for some time that I wanted a Belgian waffle maker and finally got one. I have had the same traditional, round waffle maker for about 15 years now. It works just fine, but I prefer the taste and texture of a Belgian waffle. They bought me the Food Network brand from Kohl's. The name brand alone made me giddy! 

I couldn't wait to use it! I have quite a few recipes for Belgian waffles, but honestly I don't always want to dedicate the time to measuring a dozen or so ingredients. I use the Krusteaz Belgian waffle mix in the box (gasp!). I have mixed up this same waffle batter and cooked it in my traditional waffle maker, but they always come out too dense.

In my fancy new waffle maker, the waffles come out so good! They have the perfect texture inside while being a bit crisp on the outside. I have used my machine about 20 times since I got it and I have learned what to do and what NOT to do. If you look at the picture above, you will notice that my waffles don't all fill out to the edges. Welllll, after overfilling the cooking surfaces a few times too many, you will learn what happens! My waffle maker had a locking feature to ensure that the cooking plates come together properly to cook your waffle evenly and maintain the shape. I learned the hard way that by overfilling to get the edges filled all the way in results in the top popping. The noise it makes is SO scary! It sounds like a mini explosion!! 

I was watching an episode of Bobby Flay's show on Cooking Channel called "Brunch with Bobby" and he was making some coconut waffles. I noticed his were not perfect and the edges were not even. If Bobby Flay can have uneven, imperfect waffles, then it is okay for me too! 

My family enjoys their waffles with butter and syrup. My husband loves having chicken with his. For me, I like mine with butter and some fancy strawberry preserves. If you live near a Kroger store you must try out their high-end line of preserves called Private Selection. It is amazing! I make a hefty batch of waffles and put the leftovers in the refrigerator. They toast up perfectly the next day. 

I love my Belgian waffle maker so much and wanted to share my thoughts for those of you considering buying one. You won't be disappointed! 

Homemaking tip | Cook dinner early

I have been a homemaker for over 19 years now and I LOVE my job! I have met a lot of new wives and even new homemakers over the years and they ask me for advice on how I keep everything together. Aside from having my planning book, I do a lot of things at unusual times. I cook dinner (yes dinner) before 11:00 AM during the week. I know you are wondering why I do that. I find that when my husband is at work and the kids are at school, I get so much more done. By the time school lets out and my husband gets home, I am not trying to rush and exhaust myself by having to figure what to make for dinner at 5:00 or 6:00 in the evening.

By cooking my meal in the morning, I save myself the drama and can enjoy my family at dinnertime, stress-free. What I do is cook my meal and pack everything up in containers. I let it cool down for about 20 minutes and I place it all in the refrigerator until later. This also allows all of those good flavors to set in and the food tastes even better than it would if it came straight off the stove. I also don't have to worry about washing dishes, pots and pans at night. It really helps out a lot and I pack any leftovers up for my husband to take for lunch the next day.

Homemaking really comes down to time management. I like to get most of my "work" out of the way before my crew gets home. It gives me more time to focus on things they may need me to help with or just to have a more relaxed evening. A more relaxed mother and wife makes for a happier household!

If you have any homemaking tips you would like to share, I would love to hear them!

Best Deviled Eggs Recipe

I have posted my deviled eggs on Facebook, Instagram and Twitter numerous times before. Several people have asked for my recipe so I thought I would share it. It is so easy!

I start with my hard boiled eggs and separate my yolks from the whites. I smash them up and add mayonnaise, Dijon mustard, sweet relish, freshly cracked black pepper and sriracha. After I mix it all up, I add a tiny bit of milk to make the filling creamier. Next, I add my filling into a sandwich bag and snip off one end to make a piping bag. This makes your deviled eggs look prettier instead of scooping the filling with a spoon. I top them off with thinly sliced scallions and a sprinkle of smoked paprika. I sometimes top them with mulit-colored slivers of bell peppers or even a small squeeze of sriracha. Deviled eggs are always a crowd pleaser and a must-have for parties and cookouts.

New French's Flavor Infuser Marinades, Just in time for BBQ season!

As part of a promotional program with The Mommy Factor (http://www.mommyfactor.net/) and French’s, I receive product samples for review purposes. No other compensation was received. Views
expressed are always 100% my own.


The temperatures are finally starting to warm up and barbecue season is kicking off. French's, the mustard company we have known for many years, has come out with a new product that is perfect for grilling season. Introducing French's Flavor Infuser Marinades. I received a couple of these marinades to test out in my kitchen.

The marinade is uniquely packaged in a tube complete with an infuser tip made to penetrate your meat to distribute the flavors from within. I tried the Zesty Italian flavor first on some chicken drumsticks. The product is very easy to use. All you do is remove the seal, replace the infuser tip, press the infuser tip into your meat and squeeze lightly in different spots. 

It was very easy to do and I squeezed some of the remaining marinade on the outside of my chicken. Because I did a small amount of chicken, there was still enough marinade left for a few more pieces. I will have to keep that in mind when I use the next one since these are intended for one time use. I let it sit for the 10 minutes recommended on the package.

I was not able to grill my chicken so I did the next best thing, roasted it in a cast iron pan on the convection setting of my oven. It came out nice and brown and my family enjoyed how juicy and flavorful the chicken tasted.

I think this product is perfect for at-home cookouts, camping, beach-side cooking or even to travel if you are staying in a place with a kitchen. The marinade contains enough flavor that eliminates the need to add anything else. This makes for a very quick and easy process. French's Flavor Infuser Marinades come in 4 flavors and can be found on the marinade aisle of your grocery store and can be used on a variety of proteins.

For more information about French's Flavor Infuser Marinades, check out their website and stay connected to Facebook for recipes, tips and product information.