I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
My husband, the avid golfer that he is, was actually the first one who introduced me to the Transfusion cocktail. All golfers probably know about this one; you’re sure to find it at the gold club house or on the fairway itself. And ever since the hubs had me try one at home, I’ve been on team-Transfusion to make it more widely known and enjoyed.
This cocktail packs a nice, fizzy, refreshing punch. And what’s also refreshing is that the ingredient list doesn’t involve anything too crazy; it’s made vodka, ginger ale and grape juice. Mixing it is easy too. Simply combine equal parts of each ingredient over ice in a rocks glass. Garnish with fruit of choice; I placed blueberries and orange on bamboo skewers for a balanced tang that screams summer.
So whether you’re enjoying this on the back nine, at the clubhouse or at home on the sofa, savor a little taste of summer with this easy cocktail that gives a nod to manicured lawns and sunshine. Truly, MKR
P.S. For more cocktails for golf lovers, check out our John Daly and the entire Recipe Index. xo
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
I’ve admitted here before that I’m not a huge salad eater. Salads can feel a bit plain, boring, and they can leave me having major menu regret when I’m not ordering the burger and fries instead. BUT give me a salad like today’s Steakhouse Salad that’s just as hearty as a full entree, with plenty of fresh and vibrant toppings, and I’ve got the best of both worlds.
The trick to a great entree salad like this one is in the variety of fresh flavors and textures; the toppings need to really carry the dish. Nobody, including me, enjoys a plain bed of greens with a few measly toppings! So whenever I think up a nice marriage of toppings for my salad, I like to consider ones that don’t need much dressing; ones that can stand alone for simpler, healthier bites that celebrate the season’s best flavors.
That, of course, rings true for cherry tomatoes and fresh corn this time of year. I just love the way they both taste after they’ve blistered and charred when grilled or roasted. I usually roast my tomatoes with salt, pepper and olive oil in my toaster oven. So easy.
The sliced flank steak is also another topping that doesn’t need much to taste divine. As your protein, steak alway brings a certain rich quality to a salad, which I always prefer over chicken. And of course, it offers plenty of protein to sustain you. The secret to great strips of flank steak is in the cutting; cut with the grain so that you don’t disrupt the flavor.
To top it all off, I like to add crumbles of blue cheese. The punchy, tangy taste of blue cheese rounds out the flavors of the entire salad. And somehow it satisfies my salt craving, even if there are shoestring fries at the table, too! Tell me, does this Steakhouse Salad look like a winner in your house?! Truly, MKR
P.S. Looking for more creative salad options? Check them out in our Recipe Index here.
P.S.S. Or are you looking for another drool-worthy steak recipe? This skillet seared ribeye with caramelized onions is one to write home about. SO good. xo
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
I’ve always been a fan of having frozen vegetables on hand. They’re the type of pantry staple that can help even the most uninspired nights get a little sustenance. So when Bird’s Eye® recently came out with the Steamfresh® Superfoods line, I was eager to see what it was all about. Bird’s Eye has long been a brand I seek out in the frozen aisle at Kroger, and this new addition seemed right up my alley. I mean, I’ll take all of the superfoods I can get, especially when frozen vegetables retain the same amount of nutrients as those bought fresh.
Big surprise here, but I was first inspired to try the Bird’s Eye® Steamfresh® Superfoods Quinoa & Spinach blend with my take on healthy stuffed peppers! You know how much I love peppers. I took a few plump poblanos, halving and deseeding them before throwing on the grill for five minutes—I prefer a bit of a crunch in my peppers, but if you like them more tender, keep them on the grill a few minutes more—before filling with the steamed blend straight out of the microwave.
I kid you not when I tell you that the meal took me no more than 10 minutes from start to finish. I used some spicy white BBQ sauce I had in my fridge to drizzle on top, though I want to try cheese or even a spicy ranch next time too. Voila! So easy.
The beauty with a blend like this is that its a great pantry staple that’s easy to mix into just about anything. It would be great on top of a salad, paired with chicken, as part of a nourish bowl and so much more.
I think you’ll find that the heartiness of the quinoa, paired with the steamed spinach, brown rice, cranberries & red peppers in a light red wine vinaigrette sauce is extremely satisfying however you fix it. I’m beyond thrilled to find a good frozen staple like this one. Have you tried anything of the collection yet?! Truly, MKR
Healthy Stuffed Poblano Peppers with Spinach & Quinoa Blend
1-2 bag Birds Eye Spinach & Quinoa Superfoods Blend
dressing of choice, I used a spicy white Alabama BBQ sauce
Instructions
Cook Superfoods Blend per bag instructions.*
Grill the halved poblanos for five minutes. I like them to retain a bit of crunch, but if you like them more tender, grill them longer.
Plate the Superfoods Blend, adding grilled peppers on top, and leaving the majority to fill and stuff the halved peppers.
Lastly, drizzle preferred dressing on top. Here you can also add cheese if you want!
Notes
*Microwaving proved to be the best way when I tried cooking it as it creates the perfect steaming bag.
By Mandy Kellogg Rye @ Waiting on Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
Photography, Rustic White for Waiting on Martha | This post is in collaboration with Bird’s Eye®, a brand we love and adore. All opinions are 100% our own.
