Minute Ready to Serve Brazilian Chicken and Rice Soup

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This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.
https://www.minuterice.com/?scr=081516https://www.minuterice.com/?scr=081516
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Lunch or Dinner is served. Now that we are back in the swing of things at home with school, homework, baseball practice and art class it gets kinda busy around here.  Giving my family a nutritious meal for dinner is key. When I received this opportunity to partner up with Minute® Ready to Serve Rice. I was excited; because they have such a variety of different rices to offer. We usually buy the brown rice but when I found out they had this multi grain medley with rice, quinoa and brown rice I was ecstatic. Some people struggle with making rice but minute rice ready to serve makes it easy for you. 
https://www.minuterice.com/?scr=081516
This rice recipe is one that I grew up eating; especially when we were sick or in the cold months. It’s a Brazilian chicken and rice soup. It’s delicious and my kids love it. Instead of using the traditional rice I used the multi grain medley blend which made it very wholesome and quick for a soup. Dinner was done in 15 minutes
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Minute Rice ready to serve has a flavor for every family member. Rice is such a versatile food that you can make anything from savory to sweet dishes. 
If you’re looking for a wholesome option, Minute® Ready to Serve Rice provides easy portion control since it’s conveniently packaged in two individual single-serve cups.Try mixing in your favorite ingredients with your favorite Minute Ready to Serve Rice. For example:Mix in a protein and veggie, plus a sauce/seasoning or cheese, for a quick weeknight meal.
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This recipe can be done in the microwave or stovetop. 
Brazilian Chicken and Rice Soup
Ingredients: 
4 containers Minute rice ready to serve multi grain medley 
3 cups cooked chicken breast, chopped 
6 cups low sodium chicken broth 
2 cups frozen peas and carrots 
1 large potato, peeled and cubed, optional
1/2 tablespoon dried basil 
3 tablespoons extra virgin olive oil 
1 teaspoon garlic powder 
1/2 teaspoon ground sage 
Salt & pepper, to taste 
Hot sauce, optional for topping 
Preparation: 
  • Heat rice according to package directions. In medium microwave-safe bowl, combine chicken, broth, seasonings and vegetables. Microwave on HIGH for 5 minutes. Stir in rice. You might have to add another minute or 2 if the potatoes aren’t done. You can always leave the potatoes out.  Save for leftovers and enjoy the next day for lunch or dinner.

This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.

Back to School Healthy Lunches

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Classes are back in session. Now it’s time to get the lunch situation back on track. Packing healthy lunches is key. I want to make sure my kids are getting healthy options, but I also want to make lunch fun for them so they don’t get bored of the sandwich in the plastic baggie. I think this helps the kids eat their lunches at school.

I was excited to partner up with one of my favorite food stores WHOLE FOODS MARKET. They offer so many amazing back to school options. Some of you may not know but WHOLE FOODS has their own brand called 365 Everyday.

The 365 Everyday Value products can fill your pantry without emptying your wallet. With value prices every day of the year, the products are formulated to meet all of their quality standards, come in both natural and organic selections, and will change the way you shop at WHOLE FOODS MARKET. That’s because they have it all — from whole grain flours and shade-grown coffee to organic milk and frozen veggies. They make it easy to stock up on the best products for the best price.

My kids love lunch meat roll ups. I added a little pretzel stick to keep the roll up together. WHOLE FOODS lunch meats are now 25% off Sliced In-house Deli Meat Sale from 9/7 until 9/13.

365 Everyday Value® Organic Sliced Cheese has the benefits of organic including that it’s made from the milk of cows not given synthetic hormones (rBST) and Lunchmeat that doesn’t contain artificial colors, flavors or preservatives such as added synthetic nitrates or nitrites.

Below you will find 3 fun ideas to pack for the kids. I hope everyone has a fun and safe school year.

Here we have Peanut butter & Jelly rolls, pretzel stick, carrots and water 

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Quaker crackers, Ham & Cheese kabobs, water and some mandarin oranges 

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Peanut butter apple sandwiches, carrots, quacker crackers and water

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Check out the other great dishes from this week’s Food Network Blog #fallfest below:

Devour: Embrace Your Inner Kid with 5 Fun Flips on Pizza
The Lemon Bowl: Skillet Mexican Street Corn
Homemade Delish: Healthy Back-to-School Lunches
Creative Culinary: Peanut Butter and Apple Oatmeal Cookies
The Fed Up Foodie: Spiced Pumpkin Donuts
A Mind “Full” Mom: 2-Ingredient Homemade Gogurts
The Mom 100: Tomato-Orzo Dill Soup
Healthy Eats: 7 Back-to-School Dishes That Kids Can Help Make
Taste with the Eyes: Black Bean Spaghetti Caterpillar For Kids
In Jennie’s Kitchen: Kale Sushi Rice Bowls
Swing Eats: Peanut Butter & Jelly Sandwich Cookies (Gluten-Free & Flourless)
FN Dish: Our Favorite A+ Afterschool Snacks

2017 Ford Escape

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I finally had the opportunity to try out the 2017 Ford Escape. This is the first time I was able to try out a ford and I have to say I was quiet pleased. The car has some great features.

The popular small crossover SUV has come a long way from its debut in 2001. It uses the latest update of Ford’s Sync voice-command system. It also gets Android Auto and Apple CarPlay integrated into the infotainment system. Which was a convenient feature. It was like having your iPhone right on the screen.
Ford Escape offers three engines: The 2.5L with independent variable cam design (iVCT). The available 1.5L EcoBoost® iVCT, the most fuel-efficient Escape engine.* And for more punch at the pedal, the available 2.0L EcoBoost with twin-scroll turbocharger. Both EcoBoost engines feature fuel-saving and emissions-conscious Auto Start-Stop Technology.
*EPA-estimated rating of 23 city/30 hwy/26 combined mpg.
2017 Escape is smarter than ever. Available technology can alert you to unintentional lane drift, warn you of a vehicle in your blind spot, auto-maneuver you into (or out of) a tight parking spot, or open the available hands-free, foot-operated liftgate with just a gentle kick under the rear bumper. And the EcoBoost® engines feature Auto Start-Stop Technology to help save fuel when you’re driving in the city.

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Additional technology making its first appearance in an Escape includes adaptive cruise control with forward-collision warning and brake pre-conditioning; lane-assist alert and active lane aid, which makes steering corrections; and enhanced parking assist (the driver operates the pedals and gearshift, the system controls the steering), which now performs in parallel and perpendicular parking situations.
Returning to the Escape for 2017 are blind-spot monitoring, hill-start assist, automatic high beams, and the vaunted foot-activated tailgate.
Escape Titanium with the most powerful engine, all the tech that matters and upgraded cabin materials and amenities, and the price climbs just above $38,000. That’s fairly pricey for this class, but Ford crams in a lot of features for the money.
A new Sport Appearance package equips the Escape SE or the Escape Titanium with blacked-out exterior trim, blacked-out 19-in. wheels, dark-tinted headlight bezels and taillights, partial-leather seats with a V-shaped pattern, and a leather-wrapped steering wheel and gear shiftier.
The 2017 Ford Escape has more padded materials giving a high-quality look. Ford also adjusted the design of the center console, moving the shiftier back to provide easier access to the climate controls and switching to an electronic parking brake to free up more space for storage. Improved sound insulation means the Escape is about as quiet as a luxury vehicle on the highway.
Escape’s front seats are comfortable and wide, though the back seats provide a pretty spacious back seat for the small SUV.The Escape shares a new 6-sided grille with the Edge and Fusion sedan. The bumper has been equipped with a huge center cut-out with two small hollows. Fog lights sit below the headlights.
All in all I give this an 8 out of 10. It’s an outstanding car with great features. Make sure to check out your local ford dealer for a test drive or visit http://www.ford.com/dealerships/locate

Dorney Park Food Truck Rally

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Get ready for a Food Truck Rally rolling into Dorney Park from August 27th – 28th! With food trucks from across the region and all the thrills of the park, you get the kind of fun that’s only at Dorney Park & Wildwater Kingdom. The Food Truck Rally will be held during park operating hours on the Main Midway. Guests will be able to sample signature snacks and delicious treats from 10-15 different food trucks from the Lehigh Valley, Philadelphia and New Jersey. For a list of participating vendors, please visit http://www.dorneypark.com. Your admission to Dorney Park & Wildwater gives you access to this event!

Each truck will be offering a variety of specials and food will be available for purchase. On Sunday, August 28th, guests will be able to meet Nick Elmi from Bravo’s Top Chef from 12 – 3PM. Chef Nicholas Elmi has worked at some of the top rated French restaurants on the east coast, including Guy Savoy (Paris), Le Bec Fin, Union Pacific, Oceana and Lutece. Nicholas has built a solid French repertoire that is constantly inundated with influences from his travels as well as his upbringing in New England. In the fall of 2013, Nicholas opened French/American restaurant, Laurel, at 1617 East Passyunk Avenue in Philadelphia — the city he has called home for 13 years — with a focus on sustainability and simplicity.

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Guests can join the fun by purchasing their admission tickets online or at the park. Save up to $10 off the front gate price by purchasing a 2016 Good Any Day Admission ticket online in advance of your visit at http://www.dorneypark.com. About Dorney Park & Wildwater Kingdom Dorney Park & Wildwater Kingdom is owned and operated by Cedar Fair Entertainment Company, a publicly traded partnership that is listed for trading on The New York Stock Exchange under the symbol “FUN.” In addition to Dorney Park,

Cedar Fair owns and operates ten other amusement parks, three water parks, one indoor water park, and five hotels. Cedar Fair also operates the Gilroy Gardens Family Theme Park in California under a management contract. Visit http://www.dorneypark.com or connect with us on Facebook, Twitter and Instagram.

“Disclosure: This post is sponsored by Cedar Fair Entertainment Company in conjunction with Blog Meets Brand, and I have been compensated for my participation. All opinions are my own.”

Roasted Tomato and Poblano Salsa

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We have an abundance of tomatoes right from our garden.  They’ve provided a great amount of homemade sauce and tomato jam; not to mention their juicy goodness on a salad.  Another great option to add to this list is salsa. Instead of just chopping it up and putting it in the blender I went ahead and roasted my ingredients. I had poblano peppers from the garden and added them to the mix. There is nothing like fresh homemade salsa. You can control the salt and spice intake, and it’s so much more refreshing. I ended up with 2 mason jars of homemade salsa.  These will store in the refrigerator for up to 2 weeks.

Ingredients:

15 tomatoes, cut into quarters
1 large onion, cut into quarters
2 large poblano peppers, cut in half
Salt & pepper, to taste
Crushed red pepper flakes, to taste 1/2 cup evoo
3 garlic cloves
1 cup cilantro

Preparation:

Preheat oven to 375 F degrees

Add tomatoes, onions and poblanos to a baking sheet and drizzle some evoo and season with salt and pepper. Place in the oven for about 25 minutes.

After 25 minutes set the tomatoes, onions and poblanos aside to cool a bit. Now add them to the blender with the cilantro, garlic, evoo and crushed red pepper flakes. Blend until desired consistency. Enjoy!

Check out the other great dishes from this week’s Food Network Blog #summersoiree below:

Feed Me Phoebe: Steamed Clams with Chorizo, Tomatoes and Kale
The Mediterranean Dish: 10 Fresh Tomato Recipes with a Mediterranean Twist
The Mom 100: Pasta with Fresh Tomato Sauce
Homemade Delish: Roasted Tomato and Poblano Salsa
The Wimpy Vegetarian: Easy Summer Tomato Tart with Artichoke Spread
The Heritage Cook: Tomato and Cucumber Summer Salad (Gluten-Free)
Devour: Praise Caprese with 6 Twists on Tomato Salad
Healthy Eats: How to Use Up Your Last Batch of Fresh Tomatoes
Creative Culinary: Fresh Tomato Summer Pie
In Jennie’s Kitchen: Classic Caprese Salad
Napa Farmhouse 1885: Tomato, Peach & Melon Salad
Taste with the Eyes: For Tomato Lovers Only
FN Dish: The Best Fresh Tomato Recipes You to Make, Like, Right Now

Diner en Blanc Philadelphia picnic food ideas

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One of the biggest events of the year is finally here. Diner en Blanc happening in Philadelphia on August 18th, the location is a mystery revealed just moments before the picnic begins. In honor of the event’s fifth anniversary, the très chic picnic will expand to 5,000 guests in 2016, tying New York City as the largest in America and one of the largest in the world.

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Dressed in white from head to toe, attendees will celebrate and re-purpose an unexpected public space that is revealed only moments before the event begins. Past locations have included Logan Circle, JFK Bridge, Avenue of the Arts and The Navy Yard. Where will Diner en Blanc Philadelphia pop-up in 2016? Stay tuned for the biggest secret of the summer!
Guests will bring their own gourmet feast, table, chairs and table setting. Over the course of the evening, they will eat and celebrate amid music, entertainment and dancing.
This is where I come in to give you a couple of ideas on what to bring. Below you will find 3 delicious dishes that are easy to pack and bring along on this magic night. 
Asparagus pesto crostini 
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Ingredients:
1 bunch asparagus, trimmed, cooked and blanched in cold water.
1/2 cup parsley, roughly chopped
Salt & pepper, to taste
1/4 cup raw almonds
1-2 garlic cloves
1/2 cup Parmesan cheese
1 1/4 cups evoo
1 French baguette, sliced and toasted
Parmesan Reggiano, garnish optional
Baked Prosciutto slices, garnish optional
Ricotta, garnish optional
Baby arugula, garnish optional

Preparation:

Slice the French baguette and place on a baking sheet. Take 1/4 cup of evoo and brush it over the slices of bread. Sprinkle a little salt over the slices. Once toasted set aside.

In a food processor add, asparagus, almonds, parsley, Parmesan cheese, garlic and s&p. Pulse and slowly add evoo until desired consistency.

Spread over slices of bread and top with desired toppings

Mini tea sandwiches 

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Brie and apricots tea sandwiches Ingredients:
 
4 slices rye bread
4 slices Brie cheese
2 tablespoons apricot jam
6 sprigs mint, chiffonade
 
Preparation: 
 
Take the four slices of bread and spread the apricot jam on 2 slices. Next lay cheese on top of jam and sprinkle mint, place the other 2 slices on top. Cut into mini squares and serve or pack up. 
 
Chicken, cucumber and chives cream cheese tea sandwich ingredients; 
 
1 cup chicken breast, shredded 
2 tablespoons chive cream cheese 
4 slices cucumber, angled 
4 slices pumpernickel bread 
 
Preparation: 
 
Take 4 slices of bread and spread cream cheese. Next top with chicken and cucumber. Take last 2 slices; top and cut into mini squares. Pack and enjoy. 
 
No Bake marscarpone cheesecake cup 
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Ingredients:

2 cups finely crushed graham crackers
8oz  package cream cheese, room temperature
8oz package marscarpone, room temperature
6-8 scoops apricot preserve
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 teaspoon lemon zest
2/3 cups powdered sugar

Preparation:
In a mixing bowl add cream cheese, marscarpone, lemon juice, lemon zest, vanilla extract and powdered sugar. Mix for about 2 minutes until everything is well incorporate and smooth.

Take serving cups or bowls and layer some graham crackers then cream cheese filling and a scoop of apricot preserve. Repeat until desired amount.

If you don’t have time to cook anything don’t worry. This year’s official caterers are 33rd Street Hospitality Catering (who also own Revolution Taco, Street Food Philly, Say Cheese Philly and Taco Mondo).” 

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MENUS

1) 33rd Street Hospitality 

Option 1 – Premium Dinner 

HORS D’OEUVRES
Asparagus & Beef Filet Tip Salad
with baby greens, blood orange, & chipotle vinaigrette

Horseradish Pimento Spread
with toasted  baguette

ENTRÉE
Filet of Smoked Rainbow Trout
with corn succotash, roasted potato & baby carrot romesco and salsa verde.

DESSERT
Salted Fudge Brownie
with macerated berries
 

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Option 2 – Standard Dinner 

HORS D’OEUVRES
Marinated Chargrill Shrimp
with papaya salad

Vietnamese Summer Roll
mango, cucumber, lettuce, mint, cilantro, vermicelli noodle with sweet chili sauce.

ENTRÉE
Lemongrass Cured Smoked Salmon Banh Mi
with cilantro cream cheese, pickled vegetables, cucumber

DESSERT
Trio of French Macarons

Option 3 – Vegetarian Dinner

HORS D’OEUVRES
Greek Watermelon Salad
feta, red onion, cucumber, olives, and red wine vinaigrette

Smoked Mushroom Pate
with crackers

ENTRÉE
Roasted Cauliflower Eggplant Caponata Sandwich
with smoked mozzarella, & garlic parmesan aioli

DESSERT
Trio of French Macarons

I look forward to seeing you there. 

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For more information please visit http://philadelphia.dinerenblanc.info

Sweet corn ice cream

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It’s been so hot here in Philadelphia lately.  All we have been craving is something cold. I love making homemade ice cream, but I currently do not have an ice cream maker, so it takes a little longer to make. This recipe will take up to 8-24 hours to set nice and firm, but it’s totally worth the wait. Since corn is another staple crop of summer I wanted to incorporate it into an ice cream. This recipe will not disappoint with its sweetness from the kernels.  Stay cool!

Ingredients:
2 cups fresh corn kernels or frozen 
1 can condensed milk
2 1/2 cups heavy whipping cream

Preparation:
In a medium saucepan bring the heavy cream and kernels to a simmer. Pour the mixer through a sieve into a bowl. Set aside to cool and then place in the refrigerator with a plastic wrap on it.

Take the kernels from the sieve and pour it into a blender or food processor to get a creamy texture. Next place in the refrigerator to cool.

After 1 hour remove the corn mixture and cream from the refrigerator. Pour the cream into a mixing bowl. Now pour in the can of condensed milk. Take electric mixer and mix for one minute on medium speed. Next pour in the corn mixture. Mix for another minute.

Finally take a piece of plastic wrap and place inside a loaf pan. Making sure all sides are covered with plastic wrap. Pour the ice cream mixture inside loaf pan. Cover with plastic wrap and place in the freezer for 8 hours or overnight. Enjoy!

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Check out the other great dishes from this week’s Food Network Blog #summersoiree below:

The Lemon Bowl: Pesto Pasta Salad with Green Beans and Corn
Devour: Fire Up the Grill for a Mexican Grilled Corn Fiesta
Feed Me Phoebe: Sweet and Spicy Gluten-Free Corn Pasta with Ricotta and Chives
Creative Culinary: Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey
TasteBook: Esquites (Mexican-Style Corn Salad)
Elephants and the Coconut Trees: Corn, Pluot and Grape Salad
Napa Farmhouse 1885: A Cornucopia of Corn Recipes For Summer
Healthy Eats: 7 Summer Salads That Put a New Spin on Corn
In Jennie’s Kitchen: Easy Homemade Creamed Corn
FN Dish: If You Cook Any Corn This Summer, Make It One of These 5-Star Recipes

Lizzy Jays Juice

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As some of you may know, I love to try different cleanses and juices. I love to make my own as well. This time I got to try Lizzy Jays juice. I was super excited to see what blends they had. I have to say these juices are super refreshing and the smoothie for night time was the perfect way to end the day. Like I have mentioned before, cleanses are a great way to eliminate toxins from your body. I’m no health expert but I know that for me I feel energized and healthy.  Cleanses are mind over matter. I have never done something longer them 3 days. I think 3 days is perfect to jump start getting back to eating healthy. 

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This is a little note from Founder, Casey Sabol

“As a personal trainer, coach and instructor for 20 years, it has been my goal to help people find balance; become less toxic, more energized and in control of their bodies, their weight and their lives.

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Real energy comes from real, live food. That’s why I developed these programs. Everyone should age beautifully with glowing skin, a lean body and calm inner balance.

Juicing is fun and empowering. We’re here to make it easy for you. Commit to this healthy juice journey and LizzyJays fresh pressed juices will make you feel alert, happier, younger and more alive.”

Here are the flavors that I tried and also had to share some because my kids wanted to try them. 
Smooth Cashew
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Balanced dose of healthy unsaturated fat, protein and antioxidants!

Rich in Vitamin E, K and B6.

Use this for your morning cereal, coffee or as a daily dose of an easily digestible protein!

Ingredients
 Raw Cashews Vanilla
 Agave
 Sea Salt
 Cinnamon
Veggie Mix
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Miracle Juice! Power packed with Antioxidant and anti-aging benefits!

A liver and kidney detoxifier!

Drink any time of day to fuel your cells and hydrate your body!

Ingredients
 Kale
 Spinach
 Romaine
 Celery
 Cucumber
 Parsley
 Beet
 Carrot
 Lemon
 Ginger
 Apple
 Pineapple
 
Crisp Greens
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Get above and beyond your recommended daily dose of raw fruits and vegetables! Packed with Vitamins, Minerals, Antioxidants and more!

Provides more true Energy than any caffeinated drink!

Enjoy 1st thing in the morning on an empty stomach to nourish your cells with real LIFE FORCE nutrients!

Ingredients
 Kale
 Spinach
 Romaine
 Celery
 Cucumber
 Parsley
 Lemon
 Ginger
 Apple
 Pineapple
 
Watermelon Cooler
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Lycopene rich to help protect your heart, skin and body from cancer. Also helps fight inflammation!

Contains Citrulline that converts into arginine, an essential amino acid for improving blood flow and relaxing blood vessels! Natural stress reducer!

Perfect for Workout Recovery! Helps remove lactic acid from muscles.

Ingredients
 Watermelon
 Apple
 Mint
 
Carrot Twist
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The Ultimate Beauty Elixir for glowing skin!

Helps reduce cholesterol and lower blood pressure!

Loaded with Vitamin K, essential for the protein building process in the body!

Ingredients
 Carrot
 Apple
 Ginger
 
Spicy Lemonade
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Rev up your metabolism with this delicious lemonade!

Lemon helps neutralize the body’s pH by making it more alkaline. pH imbalance has been attributed to numerous disorders as well as chronic illness.

Replace your morning coffee with this natural energy booster!

Ingredients
 Filtered Water
 Lemon
 Agave
 Apple
 Cayenne
For more information on their products visit www.lizzyjaysjuice.com

Volvo XC60 T6 AWD

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I have been wanting to try a Volvo out for a while now. I have heard so many amazing things about them being top rated on safety, which to us having 2 littles ones is a must when reviewing cars. The XC60 received a top five-star rating in government crash tests for overall, frontal and side crash protection. It also received the best possible rating of “Good” in all of the Insurance Institute for Highway Safety’s crash tests, which is a rare achievement. Finally, the 2016 XC60 received a rating of “Superior” for its frontal crash prevention technology. One of the greatest features as a parent other the safety is the car has built in carseats. It’s so convenient and from what I hear it’s so comfortable. 

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The exterior of the XC60 T6 AWD is a small luxury crossover. It’s has a modern look with some sleek touches. I love the back of the car which offers a stylish look, but I think the front could be amped up a bit in terms of style. 
The interior offers seating for 5 along with the built in car seats.  XC60 cabin is a modern design. Volvo offers comfortable and supportive front seats, and is great for long road trips. The middle console is okay. I think that could be worked on. The screen is very tiny, which makes it hard to navigate at times.  I wasn’t a big fan of the middle console.  I think Volvo could change that up to make it more convenient for the driver and passenger. 
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The drive is easily the highlight of this vehicle. The pick up on the car is amazing and provides you with great acceleration.  It also offers great fuel efficiency, better perhaps than any of the other vehicles I’ve had the pleasure of testing.  I could easily see myself driving one of these every day.
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All in all I give this car an 8.5 out of 10 for me. Volvo has come a long way from its boxy look and is high on the scale of classy vehicles. Visit http://www.volvocars.com/us

Sartori Chipotle Cheese Chile Rellenos

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I’m keeping this post short and sweet. I had to share one of my families favorite easy recipes with my all time favorite cheese brand Sartori cheese.  They just launched their new flavor chipotle and I figured this would be the perfect filling for my chile rellenos. The flavors are so delicious. I hope you enjoy this recipe as much as we did. 

Ingredients:

4 poblano chile peppers
Salt and pepper, to taste
1 jar Goya sofrito sauce
1/2 cup sartori chipotle cheese, per poblano 
2 large egg whites, plus 2 egg yolks, room temperate
1 tablespoon water
Vegetable oil, for frying
All purpose flour, for dredging

Preparation:

Char poblano chiles on top of the stove top or in broiler until blackened all around. Remove and place in a bowl and cover with plastic wrapper for 10 minutes (this will help with softening the peppers and easy to peel).

Do not rinse the peppers after removing skin. Using a knife make a slit on the side of the pepper length wise. Remove seeds and inner membrane. Repeat step with each pepper. Next add both cheeses to all of the peppers. Season with salt and pepper.  Take a tooth pick and close the pepper making an X. This is to secure the filling so it doesn’t leak out while frying. Dredge the poblanos in flour and set aside.

In a large bowl beat the egg whites and water with a pinch of salt until soft peaks. Next add the egg yolks and gently stir them into the egg whites. Batter is ready.

Heat about 1 1/2 inches of vegetable oil in a deep large skillet over medium to high heat.

Holding each chile by the stem gently dip them into the batter and place them in the skillet. Fry each side for about 2 minutes until golden brown. Place on to paper towel to drain.

Mean while add the sofrito to a pot and heat. Once heated add to a shallow bowl. Top with poblano chile and extra cheese, if desired. Serve immediate and enjoy.

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