Hello Summer Vacation

 I was shocked when I began to write this post and realized I haven't published a new recipe since February! It certainly wasn't my intent, but what can I say? Life is busy and some times things you love get put on the back burner. I don't like admitting I can't do it all, but with all of my other jobs and responsibilities, testing new recipes just doesn't happen like it used to. 

So thank you to all of you who have stuck around and keep following even when I seem to disappear for a while. I'm hoping to publish more new stuff this summer, so stay tuned! 

Speaking of summer, we are SO happy school is out and we are on total break mode. We've actually been out for a couple weeks now, trying to fit in as much fun as we can. Plus, Bubbie is home, and while he's working a lot, he is still finding time to hang out with us too, so my mama heart is full!

With warm weather here, cookout season in full swing and July 4th just around the corner, I thought it was a great time to share a new summer salad! This has a cabbage base, fresh veggies, Asian flavors and an extra crunch from nuts too. 

I served this with some frozen egg rolls and dumplings for a super easy weeknight supper, but it would be a great take-along to any summer gathering, plus with no mayonnaise, it is one you don't have to worry about on a hot day! 

I wish I could say these long periods with no new recipes won't happen again, but let's face it, they probably will. Life is hectic, and we all do what we can in the time we have! But you can always find me posting stuff on Facebook and Instagram too, so even if the blog itself is a little slow, I'm still around every single day! 

What kind of cabbage to use?

I used green cabbage, but napa would be delicious too. Purple would add a lovely color as well.

Why two different oils?
Olive oil is what you want to make a dressing with. Sesame oil is used sparingly in recipes as a finishing oil or for flavor. 

Where can I find sesame oil?

In the Asian food section of the grocery store, or your local Asian market. One bottle will last a while, so make the investment! 

Can I use a different nut?

Sure! Swap the almonds for roasted salted peanuts! 

Where can I find sesame seeds?

In my local Walmart they are in the baking aisle with other herbs and spices. I've also seen them on the Asian foods aisle.

 

 Best Tips

Feel free to shred your own cabbage, but the bagged stuff saves time! You can even use the tri-color coleslaw mix! 

If you use low sodium soy sauce, you might need to add a little extra salt for flavor. 

If you use a regular cucumber, be sure to peel and remove the seeds. 

My husband added hot sauce to his and said it is delicious spicy!

Sesame oil has a strong flavor. Start by adding 2 teaspoons and add more if desired. 

Serve this as a side dish with some egg rolls or steamed dumplings. Or take it to your next cookout as a summer salad!

Summer Asian Cabbage Salad

2 (10 oz.) bags shredded cabbage

1 English cucumber, diced

1 red pepper, diced

2 medium carrots, grated

2 TBS dried parsley

3/4 cup sliced almonds

1/4 cup olive oil

2 TBS soy sauce

2 garlic cloves, minced

2 TBS honey

Juice of 1 lemon

2-3 tsp. sesame oil

1/2 tsp. salt

1/4 tsp. black pepper

1 TBS sesame seeds

In a large bowl combine cabbage, carrots, cucumber, red pepper, parsley and almonds. In a small jar combine olive oil, soy sauce, honey, garlic, lemon juice, sesame oil, salt and pepper. Shake well. Pour over salad. Mix well. Sprinkle with sesame seeds. Chill at least 1 hour before serving. 

 

A New Normal

 Have you been wondering where your friendly everyday mom has been? I posted back before Christmas and then kind of disappeared. It wasn't intentional, believe me. 

The holiday hustle and bustle had me going like crazy those last two weeks before school go out. Then we we were enjoying having big brother home for almost a month, with lots of Christmas and New Year celebrations. Then before we knew it, or wanted, it was time to take the college kid back to Purdue and for Max to begin his 3rd quarter of first grade. 

What some of you might not know is I am a substitute kindergarten aide at our school too. I began last year in Max's class, and now this year I have continued in the same class. I can't express how much I love being in the school, surrounded by my friends, our church/school family and the kids. Plus, I get to see Max throughout the day too! He loves the days when he "gets to take mommy to school." 

Plus, I am also the vice president of our PTL (think PTA) as well. So I spend many of my days at school in the classroom or working on projects. But I would not have it any other way. God certainly knew exactly what I would need when my first baby spread his college wings. 

The only downside to all of this, and it is a very small one, is that my time in the kitchen cooking and testing recipes isn't as abundant as it used to be. No fear though! I am finding balance with our new normal, and this weekend I told myself I was making something new to share, no matter what! 

With the frigid, arctic temps we've been having, I figured a new, tasty soup would be much appreciated. Add in the fact it cooks in about 20 minutes, but still has rich flavor, and will thaw you out in no time! 

Quick Cooking Wonton Soup tastes like you called in an order to your favorite Chinese restaurant, but can be on the table in less time than it takes to find the takeout menu in the junk drawer! Frozen wontons are the secret, and I bet your favorite grocery store has them, even if you don't realize it.

Please don't think your everyday food blogger has abandoned you. I am still here, and will continue to cook up yummy things you have to try!

What kind of wontons do I use?

I used pork and vegetable mini wontons. The same brand came in chicken and veggie too. I liked the fact they were mini size to fit on the spoon too! 

Where can I find frozen wontons?

Look for the wontons in the freezer section next to the egg rolls, pot stickers, etc. 

Why so many carrots?

You might see the amount of carrots in your bowl and wonder why. Easy. Any time I can slip extra veggies into a dish, I will. They don't affect the color, taste or texture, so why not?

Do I have to use sesame oil?

Nobody will know if you don't, but it truly finishes off the flavor to closely match a restaurant soup. You can find it next to the soy sauce, and since it is a finishing oil, a bottle will last a long time.

What is chili crisp?

I served this on the side for my husband who loves all things spicy. Chili Crisp is a spicy, crunchy Asian condiment. Chilies, garlic, scallions and other ingredients are fried and then added to oil. You can find it on the Asian foods aisle or any Asian market.  

Best Tips:

The wontons will soak up the broth very quickly. Serve immediately. If you have leftovers, you will want to add extra for reheating. 

When stirring the soup, be very gentle. And be sure to simmer, not boil the entire time. Both of these will cause the dumplings to fall apart. 

You could use vegetable broth instead. I would not recommend beef.  

Regular size wontons will be great, you might have to cut them for little ones. 

Serve the chili crisp on the side for anyone who likes it spicy, but use sparingly! 

Chow Mein noodles would make a great topping too!

Quick Wonton Soup

2 (32 oz.) boxes chicken broth

1 (10 oz.) bag matchstick carrots

5 green onions, chopped, extra for garnish

2 garlic cloves, minced

1/2 tsp. ground ginger

1 1/2 TBS soy sauce

1/2 tsp. sesame oil

1 (24 oz.) bag frozen pork and vegetable min wontons

In a Dutch oven, combine chicken broth, soy sauce, garlic and ginger. Stir well. Bring to a boil over medium high heat. Add carrots, green onions and wontons. Bring back to a boil. Cover and reduce heat to simmer. Cook 8-10 minutes until wontons are cooked. Add sesame oil and stir well. Serve with green onions, oyster crackers and spicy chili crisp on the side. 

Inspired By Let's Dish

Long Lost Food Blogger

 Did you think your friendly neighborhood everyday mom abandoned you? I promise I haven't. Life is just crazy busy right now, and while I'm still in the kitchen cooking, most days I am relying on go-to recipes, quick stuff, and not even considering developing anything new for you. 

Let's see, the oldest graduated in May, summer came, we vacationed for 2 weeks on the beach, by the time we got home we had a month left before we had to move him to college. There was dorm shopping, school supply shopping, uniform shopping for the little guy, more dorm room shopping, and of course trips to the zoo, pool and library thrown in for fun. Oh, and a big 7 birthday in there too with three weekends of parties!

Then August came and it was time to pack up the car, set up the college freshman's dorm room and then drive away! Leave my baby! I won't lie, walking out of that room was the hardest thing I've ever done. Part of my heart is now two hours away. For almost 19 years, every moment of every day has been planned around him (and of course his baby brother too). My entire existence has been wrapped up in being his mom. It's a weird feeling to be bursting withe pride, and so excited for him all at the same time as feeling lost and a little heart broken. But you know what helps? His smile in every picture. His voice in every call. He is settling in and we can't wait to see what this year holds for him.

Here at home, we are learning to be a threesome. It still feels weird, and yes there are days when I cry because I miss him, but God knew what He was doing spreading my kids 12 years apart, because I am blessed to have a little boy who depends on and needs me. I have thrown myself into his world...I am  room mom for his 1st grade class, I just took on a Vice President role in PTL at his school, and I will be substituting aide in Kindergarten this year again. 

I am staying as busy as I can so I don't have to focus on missing my boy. I have taken on multiple projects for school and our annual fundraiser auction. Plus, I am busy with my work over on Parade.com as well. 

But guess what? Even with all of this I found time to come up with a little something new to share with all of you and I think you're going to love it!

Easy Orange Chicken only has a short ingredient list, starts with a bag of frozen chicken and is ready in almost no time! It is perfect or a busy weeknight and can easily be doubled for a bigger crowd! 

I am truly sorry I have been so absent lately; and I wish I could tell you things will get back to normal around here soon, but I think we are in a new normal, and I have to figure out exactly what that means. But I promise to keep coming up with yummy stuff to share, even if it comes a little more sporadically than before!

 

What kind of chicken to use?

This recipe is great because it uses a bag of frozen boneless chicken wings. It would be delicious with chicken nuggets or tenders too! 

Do I have to use sesame oil?

I understand not wanting to buy an ingredient you might not use a lot, but if you love cooking Asian food at home, I highly recommend investing in a bottle. It adds so much flavor to so many dishes! 

Can I use orange juice instead of orange marmalade?

No. The marmalade is thick and helps to coat the chicken. Juice will make the sauce way too thin. 

Can I air fry the chicken?

Sure! Check the directions on the bag and any way they recommend to prepare it, go for it!

What kind of barbecue sauce should I use? 

Use whatever you have on hand or is your favorite. I always have a "normal" flavor to use in recipes that I can add other flavors too. With the sweetness of the marmalade something smoky/savory is perfect. 

Can I make this spicy?

You sure can! Add some red pepper flakes or chili crisp for extra heat!

Best Tips:

Cook your chicken for a few extra minutes for extra crispy bites.

Frozen chicken tenders could be baked, cut up and then sauced. 

Be sure to whisk sauce while cooking to avoid scorching.

Serve this with white rice, fried rice, steamed broccoli, edamame, stir-fry veggies, mandarin oranges. 

If you have leftovers, keep in a covered dish in the fridge for 2 days. 

Easy Orange Chicken

1 (24 oz.) bag frozen boneless chicken wings

1/2 cup barbecue sauce

1 1/4 cups orange marmalade

1/4 tsp. garlic powder

2 tsp. sesame oil 

Cook chicken according to package directions, adding a few extra minutes. In a medium sauce pan combine barbecue sauce, marmalade, garlic powder and sesame oil. Whisk well. Bring to a boil. Reduce heat and simmer for 5 minutes until thick and smooth, whisking often.  When chicken is cooked, transfer to a large bowl. Pour sauce over and toss to coat. Serve immediately with rice, veggies, etc.

 

 

Take Out Woes

 It has been a busy day, you're exhausted, want something delicious for supper, but don't want to lift a finger. Oh look, that take-out menu from your favorite Chinese restaurant is staring at you from where it hangs on the fridge. Yes! Problem solved. 

So you get everyone's orders, call it in and tell the hubby to pick it up on his way home from work (This is how it works in my house, you can mold the details to fit your story...) Yay! He's home! Bring on the hot and sour soup, noodles, crab ragoon....oh I'm drooling just thinking about it. 

But you know what takes the joy out of this tale? The total! Whew...even our "hole in the wall" Chinese place has had to raise their prices in today's economy and the cheap take-out isn't so cheap anymore. 

I am in no way complaining about them having to do what they need to, we are all feeling the pinch in our wallets. The price of everything is going up every single day, and nobody is immune. I completely understand why that container of Pad Thai is a few dollars more than it was just a few months ago; but it makes me sad. Sad for the restaurant, because you know they are probably struggling, still feeling the effect of the pandemic on top of everything else. Sad for us because we can't support them as much as we would like to. Sad for my stomach because I can't fill that craving as often as I want! 

One way to enjoy the take-out dishes we love and stay on budget is to make them at home. It's not a new concept, just something many people are getting back to lately. I know the restaurant copycat recipes on this blog have been getting a LOT of views! 

My Shrimp Fried Rice has always been a popular recipe, so I know this sweet version will be a hit too! Pineapple Fried Rice is a great side dish with some store bough frozen egg rolls, or add some protein (chicken, shrimp or pork) for a full meal. 

The sweetness of the pineapple really adds a depth of flavor to a savory dish. If you're a fan of sweet and salty, you know what I'm talking about!

Put that take-out menu back in the junk drawer. I promise this is almost as easy as picking up the phone, and will definitely save you a few bucks in the long run. 

Pineapple Fried Rice

3 cups cooked brown rice

1 medium yellow onion, finely chopped

3 garlic cloves, minced

3 green onions, chopped

1 (12 oz.) bag frozen peas and carrots, partially thawed

1-2 TBS sesame oil

3 TBS soy sauce

1/2 tsp dried ginger

2 TBS olive oil

1 (20 oz.) can pineapple tidbits, well drained

Black Pepper, to taste

In a small bowl whisk together soy, sesame oil, ginger and black pepper. Set aside. In a large skillet or wok over medium hit heat, sauté onions and garlic in oil until soft, about 4 minutes, stirring constantly. Add peas and carrots and cook 2-3 minutes. Add cooked rice and soy sauce mixture. Stir well and cook 7 minutes until flavors combine. Lower heat to medium low. Add pineapple and green onions. Stir gently to combine. Serve immediately with extra soy on the side. 

Summer Time Crock Pot

 If you are anything like me, when you think of Crock Pot food, summer isn't the first season that comes to mind. Most of us reserve our best slow cooked recipes for fall and winter. Those soups, stews and comfort food meals we all crave when the temperatures drop and there is a crispness in the air. 

BUT...and that's a big but...your Crock Pot can absolutely be super handy during the dog days of summer. You can make so many dinners that will fill you up, without heating up the house, or have your standing over a hot burner sweating more than you already are. 

Sure, we are like most families and when the temperatures soar, we start to crave lighter and cooler meals. However, I live in the house with three boys, two of which are still growing. So you know I am still putting out some filling, hearty meals during the summer because they are always starving, no matter what the thermometer says. So a great way for me to do that is turning to my slow cooker. 

I've talked before about my love of frozen meatballs for the convenience, flavor and value. I always have a bag in the freezer and when they go on sale or I have a coupon I stock up. From my Italian version perfect for pasta to my Hawaiian ones that can be a tasty party appetizer or easy supper, there is always something I can do with a bag of meatballs. 

Now we can add another region of world to our list of meatballs flavor inspiration! Calling all Asian cuisine lovers! That's right, we are adding some teriyaki flare to meatballs, serving them over rice and savoring every single bite! 

These make for an easy, tastes like take-out meal! We love them served over hot white rice and steamed broccoli on the side. They would be delicious set out at your next get together too. Just put a box of toothpicks next to the Crock Pot (on the warm setting) and let your guests serve themselves! 

Summer time is definitely a great time to put your Crock Pot to work more than what you might have in the past! Delicious meals your family will love, and you don't even have to turn on a fan!

Crock Pot Teriyaki Meatballs

1 (32 oz) bag frozen homestyle meatballs

1/4 cup soy sauce

1/3 cup beef broth

1/2 cup pineapple juice

1/3 cup packed brown sugar

1 TBS honey

2 garlic cloves, minced

1/4 tsp. ground ginger

2 tsp. sesame oil 

1 TBS cornstarch

Sesame seeds, optional

Cooked rice

Spray Crock Pot insert with nonstick spray. Place frozen meatballs in bottom. In a medium bowl, mix remaining ingredients. Pour sauce over meatballs and stir well. Cook on LOW for 4-6 hours. Stir well before serving over cooked rice with steamed broccoli on side if desired. 

Inspired by Let's Dish

Shared at Weekend Potluck

Silver Linings

 Are there things that changed in your life over the last two years due to the pandemic that you don't see changing soon? Silver linings that came from a horrible shared situation for all of us that you can see the value in and are thankful for? With how hard these past 24 months have been, I know it's hard to see the good sometimes, but I truly believe they can be found if you look.

One of the things that came about because of the pandemic in my world is a new Facebook page for our community that has grown into something nobody could have ever imagined. In March of 2020 when the governor announced all restaurants had to shut their doors to dine-in customers, for hopefully 2 weeks, a group of people in our city immediately started a public page aimed at supporting local restaurants for take out/curbside business. Many were trying to quickly adapt to focus on carry out orders, and some that had never even offered carry out were trying to figure out how to implement it so they could keep the lights on.

The idea of this page was simple. Share pictures and shout outs to local restaurants and spread the word about their food, staff and support this new world of carry out as much as possible. Well, I am here to tell you this page exploded! By the time restaurants could reopen their dining rooms in May, there were thousands of followers and local joints saw their carry out business double or even triple. 

Now here we are almost 2 years later, and the page is still going strong, and has turned into this amazing place for the community to come together to share restaurants recommendations, ask questions, share terrific meals, give shout outs to the servers, staff and owners who are working so hard, and in some ways still struggling. 

Our city has a pretty amazing foodie community, and this Facebook page has shone a light on it in a way I don't think any of could have imagined. There is no doubt it will stick around long after we say good-bye to this pandemic once and for all.

With all that being said, I still love finding ways to enjoy great take out quality recipes at home. This Korean Beef and Cabbage is a quick cooking stir fry with simple ingredients that is full of flavor and can be on your table in almost no time! In about the time it takes to steam some rice to serve it over! 

Oh, that reminds me of another great thing about the last 2 years. If your local grocery store is out of things you need, have you ever stopped by an Asian market? We have quite a few around us, and while we've always shopped them, they became a God send when we couldn't find things in our other stores. In fact, the soy sauce and sesame oil I used in this recipe game from our favorite Asian market! (Hence the total random thought at the end of this post.)

 The world has been put through the ringer over the last two years, but I bet if you look closely, and think really hard you might be able to find a silver lining of your own that was a blessing in disguise. Something you've decided to keep around once you throw your mask away once and for all; and years from now when you look back, you can actually be grateful for. 

 

Korean Beef and Cabbage

1 lb. ground beef

1/4 cup soy sauce

1 TBS sesame oil

4 cloves garlic, minced

1/2 tsp. ground ginger

1 cup carrots, shredded

2 cups cabbage, coarsely chopped 

1 (14 oz.) can bean sprouts, drained, rinsed and patted dry

Cooked white rice for serving

In a small bowl whisk together soy sauce, sesame oil, garlic and ginger. Set aside. In a large skillet over medium high heat, brown beef until no longer pink. Add cabbage and carrots and sauté for a few minutes until they just begin to soften. Add bean sprouts and sauce. Stir well and sauté about 5 minutes for flavors to develop. Serve immediately with cooked rice and extra soy if desired.

Copycat Lunch At Home Or Office

Do you ever think about something you used to eat often, out of nowhere, and wonder why you aren't anymore? You start to drool just thinking about it, and know you must have it ASAP. 

That's exactly what happened with this recipe. Applebee's used to be somewhere I ate lunch at quite a bit; and more times than not their Oriental Chicken Salad was my choice. 

I can't even tell you the last time I ate at Applebee's, let alone for lunch. I have no earthly idea why this salad popped into my head one day and would not leave until I satisfied the craving. 

Sure, I could have driven the 10 minutes down the road, grabbed a curbside to-go order and been happy, but lately I have found myself obsessed with creating these copycat recipes in my own kitchen.

I can't even blame the pandemic or not wanting to eat out, because we have continued to over the last 18 months. I just find it super satisfying to give my family a dish we usually have to go out for at home around our own table. We love comparing them to the original and seeing just how close mom got it. 

I don't want to pay myself on the back, but with this one I NAILED IT! (In the good way, not like the hilarious show we love to laugh with!) The flavors are spot on, and if I closed my eyes I would never be able to guess the difference. 

How did I come up with such a carbon copy? Well, I did a lot of reading online about what was in the dressing most of all. The actual salad ingredients were easy to remember, but that dressing was key! After seeing a slew of recipes online, I took the basic ideas of many and found something that suited my tastes. 

The number one ingredient to give the dressing the signature flavor is sesame oil. You can find it on the Asian aisle in the grocery store. Be careful, a little goes a long way, and it can be very overpowering. The amount in the recipe is perfect for us, but you could always start with less and add more to suit your taste buds. 

Yes, I used frozen breaded chicken tenders to make this a quick and simple meal, but you could certainly make your own. Grilled chicken would be delicious too! 

This salad makes a tasty, filling lunch year round rather you're still working from home or back in the office. You could easily pack the salad, dressing and toppings separately and assemble at lunch time. 

We even love this for a light supper on a busy day! The chicken makes it hearty enough to feed my hungry crowd. I add some crusty bread on the side and I've got some happy campers!

 

Copycat Applebee's Oriental Chicken Salad

3 romaine hearts, chopped

1 medium head purple cabbage, finely chopped or shredded

1 cup shredded carrots

4 green onions, chopped

1/2 cup crunchy chow mein noodles

1/3 cup slivered almonds

1 (11 oz.) can mandarin oranges, drained

8 frozen extra crispy chicken tenders

1 cup mayonnaise

1/4 cup rice vinegar

6 TBS honey

1 TBS dijon mustard

1/2 tsp. sesame oil

Cook the chicken tenders according to package directions, adding a few minutes for extra crispiness. While the chicken cooks, in a large bowl combine lettuce, cabbage, green onions, almonds and carrots. Toss well to mix. In a small bowl whisk mayonnaise, vinegar, honey, sesame oil and mustard. When chicken is cooked, allow to cool until it can be handles. Chop into bite sized chunks. Divide lettuce mixture among 4 large dinner plates. Top with chicken, crunchy noodles and oranges. Serve with dressing.

Shared at Weekend Potluck

Sushi With A Spoon

We are huge sushi lovers. Like boarder line obsessed. In fact, my birthday is next week and I've already declared I want to go to one of our favorite Japanese restaurants for my special day! (On a side note, if you aren't a sushi fan, and find yourself avoiding Japanese restaurants, check their menu because most of the ones we love offer many other dishes as well. So you can enjoy something else while those who want sushi can partake.)

Sushi is definitely one of those foods people either love or hate. There doesn't seem to be much gray area. I get it. The thought of eating raw fish doesn't appeal to everyone. A couple things though- if you want to try sushi and you're afraid of raw, there are plenty of options that include cooked seafood as well. 

I had never had sushi until about 15 years ago when Mr. E convinced me to try it. I was very leery of raw fish, so I stuck to California rolls for a long time. But then I branched out...and the minute I tasted raw sushi grade tuna for the first time, it was love at first bite! Now the raw varieties are definitely my favorites. 

Both of our boys are big sushi lovers as well. They each had tried it by the age of 2, and were instant fans. We have a rule though. Nothing raw until your older. So they too stuck to a California roll (since it uses imitation crab). Alex being older now eats all the raw and "weird" stuff, but Max is still limited to that Cali roll. But he doesn't care. He LOVES them! You should see him use his panda chopsticks with sushi. It's about the cutest thing ever. 

So you can imagine the major mom points I scored when I declared we were having California Roll Sushi Bowls for supper one night. I had some excited boys on my hands! 

These give you all the familiar flavors in a simple, fork friendly form! We couldn't get enough! They are already asking me to make them again. 

If you've never made sushi rice, join the club. I was a little imitated, but it was super easy. Read my notes below AND the directions on the package you buy. Where to buy it you ask? I found mine at Walmart in the Asian food aisle. Easy peasy! 

Don't like it spicy? Just leave the sriracha mayo off. I didn't put any on Max's either. It is nice to serve it alongside though for those who do. 

You could easily add veggies you like, omit ones you don't. I kept it pretty basic to the traditional California Roll, but you could easily switch it up. 

If you aren't a sushi lover, but these ingredients look yummy, I encourage you to give this a try. It might be a great introduction to a whole new world!

 California Sushi Roll Bowls

1 lb. sushi rice, rinsed and drained well

1 lb. flake style imitation crab meat, chopped

1 English cucumber, diced

3 carrots, peeled and grated

1-2 avocado, diced

1 (.14 oz.) package nori sheets

5 TBS rice vinegar, divided use

2 TBS sugar

1/2 tsp salt

1/4 c. mayo

1-2 TBS sriracha

1/4 c. soy sauce

Sesame Seeds

After rice is rinsed very well and drained, cook according to package directions. (mine was cooked with 2 1/2 cups water, brought to a boil, simmered on low for 15 minutes, stirring often. Then covered and allowed to sit off heat for another 15 minutes.) While rice cooks, in a small bowl mix 4 TBS vinegar, sugar and salt. Microwave for 1-2 minutes until sugar is dissolved. Stir. Allow to cool down a little. When rice is cooked, add vinegar mixture and stir well. In another small bowl combine soy sauce and remaining vinegar. In another small bowl combine mayo and sriracha. 

When ready to serve, divide rice among 4 bowls. Top with shredded imitation crab, diced cucumber, shredded carrots, and diced avocado. Drizzle each bowl evenly with soy sauce mixture. Drizzle with sriracha mayo. Sprinkle with sesame seeds and broken nori.

 Inspired by Cooking Classy

Shared at Weekend Potluck

Valentine's Day At Home

You and I both know restaurants across America can't keep up with the reservations being made for Cupid's special day, especially with it being on Friday night. I am sure most are booked by now, and there are many men out there who waited too long trying to figure out what they are going to do now!

Mr. E and I have learned many things after being together so many years. One of them being Valentine's Day at home can be just as special as a fancy dinner out. Sure, I love to go out to eat. Someone else cooks. Someone else cleans it up. It's a great treat for me, but it also means finding a sitter for Max, getting dressed in real clothes, doing my hair, my makeup...sometimes I'm just not feeling it.

Plus, ever since we had Alex, and now with Max too, we make the day more of a family time. We have gifts for each other, for the boys, they have them for each other, I make a nice meal, complete with something sweet, and we just hang out.

Since all of my boys love Asian food, this would be a fantastic idea for Valentine's Day. And if you're looking for something special to make your sweet heart, this simple dish would be a great place to start planning that menu!

Thai food can sometimes be really spicy, but this isn't, so don't worry if you're feeding little ones, or wimps like me. However, if you do like it hot, like my husband and oldest, you can serve some hot sauce or chili paste on the side they can add as they like.

Filled with unique flavors, this is spot on for dishes I get when we do go out for Thai food. I love the cool crunchy cucumber on top. They really add a little something extra to a meat and rice supper.

If you're staying home this Valentine's Day, Easy Thai Beef would be a simple, tasty way to enjoy a nice meal with your special someone. Or if you are getting treated to a night out, add this to your meal plan for the week anyway!

Easy Thai Beef

2 lbs. ground beef

2 red bell peppers, diced

1/2 c. + 1 tsp. soy sauce

1 TBS sugar

Juice of 2 limes

5 large garlic cloves, minced

2 TBS Thai basil, finely chopped

1/4 tsp. dried red pepper

1 English cucumber, thinly sliced

Pinch of salt 

Pinch of pepper

Cooked White Rice

In a large skillet over medium high heat, brown beef until no longer pink. About half way through cooking, add bell pepper and garlic.  In a small bowl whisk together 1/2 c. soy sauce, lime juice, sugar and dried red pepper. Set aside. In a medium bowl combine cucumbers, 1 tsp. soy sauce and 1 TBS basil. Stir well. Set aside. When meat mixture is browned, add soy sauce mixture and 1 TBS basil. Stir well. Reduce heat to simmer and cook 10 minutes until reduced. Serve beef over cooked rice and topped with cucumbers.

Shared at Weekend Potluck
Shared at Meal Plan Monday

So Many Reasons to Eat Outside

No joke, we had our first sunny day in 2 weeks this weekend. And not only did the sun not shine, we had rain for all 14 days. Seriously, I was considering building an ark!

Oh, and after a nice day tomorrow, the weather man says we have even more rain coming. Ugh! But whatever, I'm still saying the season of eating outdoors is upon us!

This time of year we've got cookouts, barbecues, family reunions, picnics, graduation parties...so many reason to enjoy a meal on a table in the backyard.

I guarantee you if you make this for any of them, it will be the one dish everyone wants the recipe for. In fact, when I posted a little preview last week, I was bombarded with "Where is the recipe?" comments. So, I had to make sure I hurried and shared!

It's a terrific side for any of the occasions above, but we also enjoyed it with some egg rolls for a fun supper. Oh, and when those hot nights finally do arrive, I think I will add some grilled chicken or shrimp for a light, but filling meal!

I am so happy we have arrived at almost summer! Sure, it's still going to rain, and the temps are dropping back into the 50's this week, but I can see the light at the end of the tunnel! Thankfully it is shining on some yummy food too!

Thai Noodle Salad

1 lb. spaghetti, cooked, rinsed with cold water and drained

2 1/4 c. tri color coleslaw mix

5 medium carrots, shredded

1 bunch green onions, white and light green chopped

1 small bunch cilantro, chopped

1/4 c. sesame seeds, extra for garnish

1 c. dry roasted salted peanuts extra for garnish

Dressing

1/4 c. (heaping) creamy peanut butter

1/4 c. vegetable oil

1/2 c. seasoned rice vinegar

1/4 tsp. garlic powder

1/4-1/2 tsp. sriracha sauce, to taste

Salt to taste

In a large bowl combine all salad ingredients. Toss well. In a microwave safe bowl, heat peanut butter until slightly melted. Add to vinegar, garlic powder, sriracha and salt. Slowly add oil and whisk until combined well and smooth. Pour over salad. Toss well. Chill until ready to serve. Garnish with extra peanuts and sesame seeds. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Salad Season

When the sun decides to come out and play more, and the temps begin rise, my summer taste beds set in, and fast.

I start to crave all things fresh, light, grilled, from the garden, cookout staples, picnic favorites. ALL. OF. IT.

Last week we had some crazy weather. That's quite common for Indiana in spring. How crazy you ask? On Sunday we had snow. By Tuesday, it was sunny and 75.

Since I am a meal planner, when there is a sudden shift like that, supper doesn't always line up with the weather. Like on a 80 degree day in October, we might be sitting down to a piping hot bowl of soup. But not this time. As luck would have it, I had planned barbecue chicken and this salad.

Oh, how delicious it was. It was the perfect meal to sit down to after a walk outside, with the sun still shining through the windows, and even thought it wasn't quite time to eat outside yet, that's what it put me in mind of. A meal we could enjoy on the patio table, or even at a cookout. I know what I'm taking to the first one we are invited to this summer, and I bet everyone will want the recipe too.

This salad might be simple, but it brings BIG flavors. I think it could even be made into an entire meal if you added some grilled chicken to it, perfect for a hot summer night!

I think we might finally be turning a corner here as far as seasons go. Winter lasted 927 days, spring has been wet and kinda cold, but there just might be light at the end of the tunnel. And with it, more and more fresh dishes like this to enjoy all season long.

Asian Romaine Toss

3 Romaine lettuce hearts, chopped

2 crowns broccoli, chopped

1 package Ramen noodles, broken, seasoning packet discarded

1 c. chopped walnuts

3 TBS butter

1/2 c. sugar

1/4 c. red wine vinegar

1/2 c. vegetable oil

2 tsp. soy sauce

Salt and Pepper to taste

In a medium bowl whisk together oil, sugar, vinegar, soy sauce, salt and pepper until well combined. Set aside. In a large skillet melt butter over medium heat. Saute broken noodles and walnuts until browned, about 5-7 minutes. Transfer to a paper towel lined plate to cool.

In a large bowl combine lettuce, broccoli and cooled nut mixture. (Reserve a little nut/noodle mix for top.) Toss well. Pour dressing down over. Toss to coast. Chill for 10-15 minutes before serving. Add extra nuts/noodles to top. 

Inspired by Plain Chicken
Shared at Weekend Potluck

Asian Saturdays

That title actually comes from something Mr. E says all the time. Why? Because he loves Asian food, and on the weekends when lunch rolls around, he is usually in the kitchen making some for himself. Could be as simple as a pack of ramen noodles, or a really tasty dish filled with exotic ingredients. And every time he sits down at the table to eat he will declare "Oh look, it's Asian Saturday!"

It is no secret how much we love Asian cuisine in our house. All of us. Heck, Max would be happy if I gave him rice for every meal, every day. We can't get enough of Chinese, Japanese, Korean, Thai...all of it.

Most of the time when we reach for a take out menu, you can bet it is going to be Chinese. We have a few different places in town we love, and we tend to rotate our trips to them. Oh, and let's not forget the buffets too! That is actually where Alex had this dish for the first time. On the Asian buffet we've been going to for years, but this was a "new" dish to him.

So the next time we were getting take out, he said to me, "Mom can I see if they have that dish I had at the buffet last time?" Sure enough they did and this was even better than the first.

Well, we can't be ordering take out or visiting the buffet all the time, after all private school and diapers aren't cheap! So it was time for mommy to come up with a make at home version he could enjoy just as much, anytime!

Black Pepper Chicken

2 lbs. boneless chicken thighs, cut into 1 inch pieces

5-6 stalks celery, chopped (about 2 cups)

1 medium white onion, chopped

1 TBS corn starch, divided use

3 1/2 tsp. black pepper, divided use

3/4 c. chicken broth

1/4 c. soy sauce

4 TBS vegetable oil, divided use

3 TBS white vinegar

Salt to taste

Cooked White Rice 

In a large bowl, combine chicken, 1/2 TBS corn starch, sat and 2 tsp. black pepper. Mix to coat. In a medium bowl, whisk together broth, soy sauce, vinegar, 2 TBS oil, 1/2 TBS corn starch and 1 1/2 tsp. black pepper.  Heat 2 TBS oil over medium high heat. Saute onions and celery until soft, about 5 minutes. Add chicken and saute', stirring often for 5-7 minutes. Add sauce into the pan. Stir well. Bring to a simmer, and reduce heat to medium low. Cook for additional 10-15 minutes until chicken is cooked through and slightly thickened. Serve over cooked rice and extra pepper.

Shared at Weekend Potluck

My Asian Boys

No, I don't have children ya'll don't know about. I'm referring to my husband and oldest son. Well, and I guess with his love of all things rice, my baby too. They love Asian cuisine. I can't say much, so do I, but there is no doubt Mr. E could eat it every day and never tire of it. It is by far his favorite, and he has even mastered some dishes on his own that are, shall we say, exotic? 

With warmer weather here, and the hot summer just around the corner, (YAY!!!) our menu is adjusting accordingly. We are those people who like lighter meals on hot days, and even things that aren't necessarily hot when eaten. A lot of salads, fresh veggies and fruit, cold meat sandwiches, etc. are what we live on during the summer. 

There is no doubt this will be showing up on our dinner table over and over this year. Sure, it has cooked components, but it is served cold, but is still super filling. It would be a terrific take along to that neighbor's barbecue, a light supper like we had, or lunches all week long.

Don't let the number of steps or ingredients intimidate you. Everything can be found at your regular grocery store (I'm talking Aldi, Kroger and Walmart where I shop) and a couple of the steps you can actually do ahead of time to save precious minutes at supper time. 

Oh, and if you want to leave the chicken out, no problem! You could even add more veggies instead. I think mushrooms would be delicious! 

I'm so thankful grilling, mowing, play all day, sunscreen and extra baths season is here. We waited so long! Plus, we get to eat some yummy things too!

Sesame Noodle Salad

1 lb. spaghetti

1 lb. boneless chicken thighs

1 (8 oz.) can sliced water chestnuts, drained

1 lb. tri-color coleslaw mix

2 green onions, chopped

1 cup chow mein noodles, extra for garnish

Garlic Powder, to taste

Salt and Pepper to taste 

Vegetable Oil

Dressing

1/2 c. sugar

3/4 c. soy sauce

2 TBS sesame seeds

1/4 tsp. allspice

1/4 c. rice wine vinegar

1/2 c. vegetable oil

3 TBS sesame oil

Preheat oven to 350. Spray a baking sheet with nonstick spray.  Lay chicken on sheet, baste with vegetable oil. Season with garlic powder, salt and pepper. Roast for 30 minutes until juices run clear. Remove to plate and allow to cool. When cooled, chop into bite sized pieces.

For dressing, combine sugar, soy sauce, sesame seeds, allspice and vinegar in a glass jar. Shake well for 2 minutes. Add both oils. Shake for 3 minutes more. Chill at least 2 hours. 

When ready to assemble salad, cook spaghetti until al dente. Rinse with cold water and drain well. In a large bowl combine pasta, chicken, coleslaw, water chestnuts and chow mein noodles. Mix well. Pour dressing over and mix again. Garnish with green onions and extra chow mein noodles. 

*NOTE* The chicken can be made the night before or earlier in the day. Just keep it in the fridge until you're ready to use. I made the chicken and dressing in the morning and chilled until supper time. If you want to make the salad and take it somewhere, add the chow mein noodles right before serving. 

 

Shared at Weekend Potluck

Inspired by Lil' Luna 

Another Recipe Contest

Yep, once again I am trying to see if a recipe I create can be named "best in show." I have to admit, I really enjoy entering recipe contests, but just don't have as much time to do them right now as I would like. (For those of you keeping track, I am almost 9 months pregnant...hence the short on time issue!)

But when I heard about this one from JSL Foods, I decided to make the time to enter one more before my days are completely full of bottles, diapers and cooing!

The idea was simple. They would send me whichever of their products I wanted to incorporate into a recipe and then I got to play and create in my kitchen. How cool!

I decided to use their Teriyaki Yakisoba Noodles, but in a different way than I normally would.

We are Asian food fanatics, but in the summer time, we are also salad ones too. We like eating lighter, cooler and more refreshing meals when the sun is beating down and it's too hot to move. So I decided I could take these tasty noodles, add some fresh ingredients, a tasty sauce and create a salad that is both filling and light at the same time.

This makes a terrific main dish, with some fresh fruit on the side. Or whip up a big batch of it for your next cookout. Feel free to add whatever veggies you think you would be delicious, I think I might add zucchini next time.

If you want to learn more about JSL Foods and all the great products they have to offer, check them out online, on Facebook and Twitter. Or, look for them at your local Safeway or Target store. Oh, and wish me Good Luck!!

Sweet n Spicy Asian Noodles Salad

3 packages Fortune Teriyaki Yakisoba Noodles, sauce packets discarded

1 (12 oz.) bag frozen cooked medium shrimp, thawed and tails removed

1 (8 oz.) bag frozen shelled edamame, thawed

1 lb. fresh broccoli crowns, cut into florets

1 red bell pepper, julienned

1/4-1/3 c. creamy peanut butter

1/4 c. soy sauce, extra for serving

1/4 c. lemon juice

1/2 c. chicken broth

3 TBS sesame seeds, extra for garnish

1-3 tsp. sriracha, to taste

Bring 2 large pots of water to a boil. When they are rapidly boiling, add noodles to one, and broccoli to the other. Cook EACH 2 minutes total. Immediately transfer both the noodles and broccoli to a large bowl of ice water to stop the cooking process. Drain well.  In a medium bowl whisk together soy sauce, lemon juice, chicken broth, peanut butter, sriracha and sesame seeds. Transfer noodles and broccoli to a large bowl. Pour sauce over. Add shrimp, peppers and edamame. Toss to combine. Chill for at least an hour before serving. Stir well again. Sprinkle with extra sesame seeds. Serve with extra soy sauce on the side. *NOTES* I use 2 teaspoons of sriracha, because I can't take much heat. Feel free to use less or more depending on the heat level your family enjoys. Or, you can always serve extra on the side. When you pour the sauce down over the noodles, you will notice extra. This is fine because it will absorb a lot while chilling. 

Pork in the New Year

Do you have any traditions when it comes to food on New Year's Day? Black Eyed Peas or Collard Greens maybe? My grandma always served pork and cabbage to begin a new year, and while I might not do it every year, or even on the exact day, every time the calendar flips to January 1st, I think about ways I can keep the tradition alive.

We love any and all Asian food. We can't get enough. I would venture a guess and say it is the cuisine we eat the most of in this house. But let's face it, sometimes it can be a tad less than healthy. Now, yes I do pride myself on being able to make take-out favorites in my own kitchen and leave out all the "extra" ingredients that might come in the little white box, so that does help.

If you are trying to lighten things up in 2016, and love egg rolls, this is going to quickly become a go-to in your meal rotation. All the same flavors, and textures, but no fried wrapper. Yep, all the yummy inside stuff, in a simple to make, one skillet dinner. Oh, did I forget to mention that? Not only are you getting a meal that is a tad healthier, but yes, it is also a one pot wonder!

If your new Year foodie resolutions include finding ways to make your favorites a little more guilt-free; or if you are determined to make dinner as stress-free as possible, this should definitely be your first new recipe of 2016!

Pork Egg Roll Skillet

1 1/2 lbs. ground pork*

8 oz. white button mushrooms, sliced

1 (14 oz.) bag coleslaw mix

1/4 c. soy sauce

2 tsp. Asian ginger garlic spice blend*

Chopped green onions

Salt and Pepper to taste

In a large skillet brown pork. Season with salt and pepper. When browned, add mushrooms, coleslaw mix and Asian seasoning. Cook and stir over medium heat until mushrooms browned. Add soy sauce. Stir to combine. Let cook a few minutes to reduce. Garnish with green onions before serving. *NOTE* You don't want sausage for this. You want ground pork, usually near the pork chops. You could also use ground chicken. The spice blend I use is found on the regular spice aisle in the grocery store. I like the Simply Asia brand.  

From Edesia's Notebook

Not Too Much Spice

By now most of you know while Mr. E loves his spicy food, the hotter the better, I am the wimp in the family and can't take the heat. And to top it off, Little E. has inherited his father's love of all things spicy, so I am out numbered 2:1.

So, in that spirit, I am trying to find more dishes that do indeed have some spice to them. But not too much. Just enough the boys can taste it and I'm not in misery while eating, for while my husband might not care to sweat and/or cry while he chews, it really isn't my cup of tea.

So far I've found that Asian dishes seem to be where I can add some heat, and not burn my tongue off. I'm guessing it's because the slightly sweet tones of other flavors included in the dishes help to subdue the heat.

For me, Asian noodles are some of the best ones around. But then again, I just like noodles. I just think there are so many things you can do with them, so many veggies you can add and so many flavors you can use.

Take a little help from the store with some egg rolls, serve these on the side and you have a simple dinner! Plus, the leftovers make a fantastic lunch the next day. The flavors only intensify with sitting. And if you have a spice lover in your house, you can easily add more sriracha, or serve it on the side so they can.

I will never be the heat connoisseur my husband is, but I am trying to ease my palate into more dangerous territory...one spicy bite at a time.

Spicy Thai Noodles

1 lb. linguine

1 1/2 TBS olive oil

8 oz. white button mushrooms, sliced

1 medium zucchini, sliced into half circles

1/3 c. soy sauce

2 TBS brown sugar

1/2 tsp. garlic powder

1-2 TBS sriracha*

4 green onions, chopped

1/4 c. peanuts, chopped

Salt and Pepper to taste

Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium high heat. Saute' mushrooms and zucchini until browned, about 5 minutes. Season with salt and pepper. When pasta is cooked, drain well. Add to skillet. Toss well. In a medium bowl combine soy sauce, garlic powder, sriracha and brown sugar. Whisk well. Pour over noodles. Stir to combine until pasta is coated. Garnish with green onions and peanuts. *NOTE* I used 1 TBS of sriracha because I can't handle heat. If you like it spicy, add the 2 TBS or more!

 


Shared at Weekend Potluck

Bring A Little Piece of China Home

As some of you know, last month, I debuted as a new Blog Ambassador for the Children's Museum of Indianapolis. This is such a honor for me, and I'm so incredibly excited to be associated with a place I've enjoyed since, literally, I was a kid; and now share with my son!

For my first post, I wanted to visit the museum, and then find a way to bring the fun home, and of course, in true EMM fashion, into my kitchen. Plus, it gave us a chance for a mini road trip and a family day FULL of fun!

One of Alex's favorite exhibits this time around was Take Me to China. I'm not kidding when I say we felt like we stepped onto a plane and entered a new land. There were so many things to learn, interact with and do, it truly was like visiting the Orient right at home.

Inside the exhibit, his hands down most favorite thing to experience was the restaurant. Yep, an entire area where kids can pretend to run a traditional Chinese restaurant. He took our orders, "cooked" the food, and served it to us! Well, that certainly got me brainstorming as to how we could have some of the same kind of fun at home!

That's easy! We'll make some Chinese food! I'm talking take-out quality, but simply made in your own kitchen! You know how much I love recreating favorites from the take out menu with fresher ingredients and without all the preservatives!

If your family loves Chinese food, they are going to flip for this, and you're going to love how easy it is. Perfect for a busy weeknight. And if you live within driving distance to Indianapolis, be sure to take a trip to China soon! Oh, and be on the look out for all of my posts for the TCM blog coming soon!

Cashew Chicken with Fried Rice

Originally Posted on the Children's Museum of Indianapolis Blog

2 1/4 lbs. boneless chicken tenders, cubed

3 large garlic cloves, minced

1/2 c. soy sauce

1/4 c. corn starch

1/4 c. vegetable oil

1 bunch green onions, chopped

8 oz. button mushrooms, thickly sliced

1/3 c. sweet chili sauce

1 c. cashews, reserve a few for top

Black Pepper to taste

Fried Rice

4 c. leftover brown rice*

1 (12 oz.) bag frozen peas and carrots, thawed

2-4 TBS soy sauce, to taste

3 eggs, beaten

2 TBS vegetable oil

In a large skillet, heat 1 TBS oil over medium heat. Add egg, and stir to scramble. When cooked, remove with slotted spoon to paper towel lined plate.  Wipe out pan, and add 1 TBS oil. Place rice in skillet and let fry until you can hear it sizzle. Then start stirring. Add peas and carrots and soy sauce. Stir and saute' until flavors combined, about 10 minutes. *NOTE* I make my rice in the morning and let it sit in the fridge all day. You can even make it the night before!

 In a small bowl whisk together soy sauce and cornstarch until smooth. Place chicken in a large bowl, season with black pepper. Add garlic. Pour soy mixture over. Mix well. Allow to sit at room temperature for about 10 minutes. In a large skillet, heat oil over medium-high heat. Add chicken. Saute', stirring frequently, until no longer pink, about 7 minutes. About half way through, add mushrooms. When chicken is done and mushrooms are brown, add onions, chili sauce and cashews. Stir to combine. Serve with fried rice. Sprinkle with extra cashews.

Shared at Weekend Potluck

A Little Korean In My Kitchen {A Review}

Do you enjoy authentic Koren food? We sure do! If you've never tried it, but like other Asian cuisine, I highly encourage you to go for it! 

Like many worldly dishes, I had never had Koren food until Mr. E introduced me to it a few years ago. As many of you know, he and Little Man both train in Taekwondo; but what you might not know is Mr. E actually began his training years ago as a child. And during that, his Master instructor, who was from Koren, introduced him to many things from his culture, including authentic food prepared by his wife. It was love at first bite for my husband, and to this day he remembers those meals with fondness. 

Nowadays since she no longer lives around here, he satisfies his Koren cravings at a great family owned place just 10 minutes down the road, which serves up all the traditional dishes he loves. This is where he first introduced me to it, and also the boy. Well, both of us fell in love with it just as much as him! And now, thanks to a Hoosier company, and restaurant, Sunny's Korean, I can bring a little of those amazing foods into my very own kitchen! 

Chom Sun Kaminski, aka Sunny, hails from South Korea, and moved to the US at the age of 22. Growing up, food had always been a passion for her and she spent many years working to learn the art of creating delicious food. 

Sunny's Korean Restaurant has been operating in Mishawaka, Indiana since 1992. For over 20 years, she has been sharing her homemade, fresh, healthy and scrumptious Korean cuisine. Plus, you can order her products online! Both the Korean Teriyaki and Kimchee Seasoning are staples in the dishes folks love at the restaurant and now can make at home!

Both are all natural, have no preservatives or MSG and are gluten free. Making them so much better than stuff you can find on your grocery store aisle. 

If you've never had Kimchee, it's a traditional Korean dish made with vegetables and seasonings, and has hundreds of known varieties. You might have seen it at your local Asian restaurant as "spicy coleslaw". It can be made with cabbage, cucumbers, spinach...anything really.

I was so thrilled at the chance of trying these products in my kitchen because Mr. E has been bugging me for years to make him some Kimchi! I started with a simple cucumber salad but will definitely be moving onto the cabbage dish next! This has a little heat to it, so be sure to add it to your taste. I will tell you as someone who can't handle a lot of heat, this amount was perfect for my wimpy tongue.

This comes together in almost no time and is the perfect side dish to any Asian inspired meal you make at home. If you have friends who love Kimchi, they will be so impressed you know how to make it. We won't tell them you took a little help!!

Kimchi Cucumber Salad

2 cucumbers, peeled and sliced 1/4" half moons

1/2 c. thinly sliced yellow onion

1/2 c. shredded carrot

2 TBS Sunny's Korean Teriyaki

2 TBS Sunny's Kimchee Seasoning

In a large bowl, combine all ingredients. Toss to coat. Chill for at least 5 minutes before serving. *NOTE* If you noticed the different spellings, I learned this dish as "kimchi" but Sunny uses "kimchee" so I use both to respect her product.

Shared on The Country Cook June 5, 2015

Disclaimer: I received free product samples in exchange for this review/feature. All thoughts and opinions are my own.