Wednesday, April 17, 2013

Guest Post: The Honey Bear Smoothie

Hello and happy spring fellow bloggers! Today I am so thrilled to share a post form Kendra Thornton that brings us all a fabulous smoothie for spring! Her expertise on family and fun is more than welcome on Bargain Bites, and we all can only hope she shares more! 



The Honey Bear Smoothie: Start spring off Right!

On a former trip to Las Vegas with my husband, I came across some fabulous foodie finds! Upon arrival at the Cosmopolitan, ranked amongst some of the best hotels in Las Vegas, to find a delicious meal I was delighted to take home my very own treat to share with my family back home in Chicago.

It was from my poolside service that I tried their signature drink, the Honey Bear Smoothie. This catchy title tastes just as yummy as it sounds and I think it is the perfect drink the welcome in the spring months and warmer weather! My kids absolutely love it and the best part about it is it is frugally friendly and easy to make!

The Honey Bear Smoothie:

Ingredients:

- 1 cup Coconut Milk
- 3-4 Ice Cubes (crushed)
- 2 tbsp. of Peanut Butter
- 1/2 Tbsp. of Honey
- 1 Banana (a frozen banana will make the shake thicker!)
- 2 tsp. of Cinnamon (more cinnamon can be added if you are like me and love it!)

Directions:

Add in the coconut milk and ice cubes in a blender.  Blend until nice and smooth and frothy.  Chop the banana and add to the blender with the peanut butter.  After combined, blend in the honey and cinnamon on the low setting.  Do a quick taste test, and if you are anything like me, add more cinnamon!

I hope you welcome in spring with this fabulous treat and enjoy it just as much as my
family and I do! 



About the Author:

Kendra is a long time travel expert who has been packing her bags and traveling the world since she was three. Her passion for travel is only eclipsed by her passion for her family, as she is the proud mother of three beautiful children. Kendra is often featured as an expert in family, luxury, and adventure travel for FOX News, ABC, CBS, NBC, and CW networks.



Thank you so much, and have a fabulous day!

Thursday, April 11, 2013

Guest Post: How to Make Easy and Inexpensive Baby Foods


Hello Friends and Followers of BB! Today I have a fabulous and fun post from Bridget Sandorford. I am so excited to try these tips in a few months with my own baby, and hope all those moms out there reading get the chance too as well! Thanks Bridget for your amazing post! We hope to hear from you again!!!



How to Make Easy and Inexpensive Baby Foods
When you have a baby, you only want to feed him or her the best. Many commercially made foods are loaded with unhealthy oils, sugars, and harmful chemicals. Yet they are so much more convenient than making your own food, and they are often cheaper.
How do you give your children the best foods without breaking your budget? Here are a few simple tips for how to make easy and inexpensive baby foods to give your children the best:

Make Simple Purees
If you have a good blender or food processor, that's all you need to make your own baby food. Throw steamed veggies or fruits in the blender or food processor and puree them. You don't even have to add water. However, if you want to thin out the mix, you can add as much water as you like.
Early baby foods are simple purees, so you only need to add one ingredient. A single sweet potato or bunch of green beans can provide meals for a week for your young baby. You can't get much cheaper than that!

Experiment with Two-Ingredient Blends
Once your baby has tried a number of fruits and vegetables -- and you are sure there are no food allergies to them -- you can start experimenting with two-ingredient blends. Consider pairing a fruit with a vegetable: The veggie will provide some excellent vitamins and nutrients, and the fruit will add a sweet flavor (as well as some additional vitamins and nutrients). You really can't go wrong with any flavor match, so have fun finding what your baby responds to best.

Add Some Spices
After your baby has had some time to get used to basic fruits and vegetables, start experimenting with spices. No, we don't mean that you should add cayenne to her peas, but adding a few dashes of cinnamon to her bananas would make a nice treat. Try adding sweet spices like cinnamon and nutmeg to fruits, or add some savory spices like basil or oregano to veggies.
Just be mindful of food allergies and be sure to try one spice at a time to check for any reactions.

Introduce Bulkier Items
Around 6 to 8 months, your baby is likely ready to try bulkier and more hearty foods. You can start to add steamed or boiled meats, grains and dairy. You would just add these foods to fruits and veggies and blend them all up in your blender or food processor, making a smooth puree or leaving behind a few lumps.
Grains and dairy are common allergens, so use care when introducing these foods. Of course, if you try to include eggs in your blends, they should be fully cooked.

Serve Finger Foods
More parents are following what is known as baby-led weaning. Instead of creating purees, you just wait until your baby is ready to eat finger foods. These include soft, steamed fruits and veggies, such as carrots and peas. You can also serve foods that are naturally soft like bananas or avocado. You can usually start serving these foods around six months.
Creating healthy baby foods does not have to be complicated or expensive. These tips can help you make nutritious foods from basic produce that you already have in your kitchen. You'll give your baby delicious foods that will also provide the nutrients he needs.
What are some of your favorite baby food recipes that are healthy and inexpensive? Share your picks in the comments!

About the Author:
Bridget Sandorford is a freelance food and culinary writer, where recently she’s been researching pastry school in NJ. In her spare time, she enjoys biking, painting and working on her first cookbook. 

Friday, March 29, 2013

I'm Back, I'm a Mom, and I can' wait to share with you!

Hello friends, followers, and foodies alike! I wanted to say SORRY!!!! I have been so MIA recently... well for a few months. But I am back, I am a Mom, and I am so thrilled to share my growing families food adventures with you, all the while making up new and creative dishes!

Picture: Weeks 5-6 with Baby ;)    He is now 7 1/2 weeks old!
Motherhood and Pregnancy have heightened my personal health awareness, so I look forward to posting my adventures loosing the baby weight, while maintaining a strict vegetarian (almost vegan) diet! I want to explore more raw food options, create new and fun high protein foods, and to top that all off SHARE with you!!

Now I know many people out there are not full on veg heads, and to be honest (gosh I have to be honest) my husband is actually a full out meat lover. So while I'll have so many fun posts of my adventures in baby land (no worries friends I will blog separately my actual mother adventures), we will have more than just animal free recipes on here... in fact some recipes may completely contradict my lifestyle (see past post Bacon Wrapped Hickory Smoked Meatloaf as one example!)

But that's what life is all about! Food adventures and compromises (ok maybe I have life confused with marriage?), and I can't wait to reach out and share with you!

In addition, I am so happy to have fellow foodies and writers out there that want to share their recipes with you onBargain Bites. Bring on the love! The more guests posts the merrier! There is nothing wrong with a diverse recipe profile on a blog.. nothing I can think of at least! And if you can, well I'm sorry you don't like the idea of having a digital cookbook at your fingertips FOR FREE, but I don't judge ;)

So in honor of motherhood, love, family, and food, I wanted to say HELLO EVERYONE and come back to the blogging world.

With that, I look forward to the many posts to come - and every comment and post you have to share!!!

Love,

Friday, February 15, 2013

Guest Post: Tostadas Verdes


Bargain Bites is thrilled to host a guest post by Meredith K. of Ro*Tel!!

Tostadas Verdes
There’s no denying that going out to eat once in a while is fun and relaxing; it’s always nice to have someone cook, serve and take care of you! The problem with going out to eat, though, is that it can get expensive, and fast. Between tax, tip and the actual price of your meal, eating out for breakfast, lunch and dinner can take a major toll on your wallet.

That’s one of the reasons why staying in and cooking from home is so great; it’s easy to make hearty, delicious meals from the comfort of your own kitchen for a fraction of the cost of what you would pay for at a restaurant. And cooking for yourself doesn’t mean you have to miss out on the types of dishes you’d get out to eat, either. There are dozens of Mexican recipes that mimic your favorite restaurant enchiladas, or recipes to make homemade pizza just like the one at your local pizza joint. With a well-stocked kitchen and pantry, there’s no reason you can’t make the exact same dishes as your favorite restaurants.

This easy recipe for tostadas verdes is a great example of how easy it is to make an average weeknight dinner feel special and restaurant-quality. The tostadas are topped with queso fresco cheese and a lime wedges for an authentic touch, and they’ll make you feel like you’re out to dinner in your own kitchen. Enjoy!

Tostadas Verdes

Prep Time: 30 min

Total Time: 30 min

Serves: 12 (1 tostada each)

Ingredients
  • 2 cans (16 oz each) Rosarita® Vegetarian Refried Beans
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
  • 2 medium avocados, pitted, peeled
  • 1 cup chopped yellow onion
  • 12 tostada shells
  • 4 cups thinly sliced romaine lettuce
  • 1 can (7 oz each) salsa verde (green salsa)
  • 1/2 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro
  • 3 limes, each cut into 4 wedges

Directions

Stir together beans and liquids from tomatoes in a medium microwave-safe bowl. Cover and microwave on high for 3 minutes or until mixture is hot.

Mash the avocados in a medium bowl, leaving them slightly chunky. Stir in drained tomatoes and onion to make guacamole.

Spoon about 1/3 cup beans onto each tostada shell. Top each with lettuce, guacamole, salsa verde, cheese and cilantro.

Serve each with a lime wedge.


Author Bio: This is a guest post by Meredith K. on behalf of Ro*Tel. For more easy dinner recipes, along with Ro*Tel’s famous queso dip, visit www.ro-tel.com. 


Thanks Meredith for this amazing recipe that is sure to fit anyone's budget and cravings!!

If you are interested in providing a guest post, email me at:

Thanks for sharing!

Aimee Gonzalez

Sunday, December 30, 2012

Amazingly Moist Mini Banana Breads

This bread is bananas! B-A-N-A-N-A-S!
Oh, and it's super easy to make!
Servings: 6-8 mini loaves (depending on pan size)

Amazingly Moist Mini Banana Breads
What You Need:
2 sticks Margarine
1 cup packed Brown Sugar
1/2 cup Granulated Sugar
1/3 cup Half n Half
1 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Salt
4 Bananas
2 Eggs
1 tbsp Baking Powder
2 1/2 cups AP Flour
1 tsp Baking Soda
Walnuts (optional)
Chocolate Chips (optional)

For the pans:
Cooking Spray
1 cup Sugar
2 tsp Cinnamon

To start, pre-heat the oven to 325 degrees Fahrenheit. Meanwhile, beat the butter and sugars together. Next, add the eggs, half n half, salt, baking soda, and vanilla. Cream together just enough to combine.


Next, add the ripe bananas (below is a great picture of how ripe they should be) and again beat until combined. The bananas will cream into the batter, so you don't have to worry about slicing them before adding to the mixture. Plus, it's nice to have a few banana pieces to melt into the bread while it bakes!


Next, I added the flour 1/2 cup at a time to combine. The batter was thick, but not too thick for my whisk attachement. If you are not using a stand mixer, hand beaters work well, and if your going old school, a spoon will also work! At this point you can stop and have plain banana bread, or you can add 2 cups of chocolate chips or even 2 cups of chopped walnuts! Yummmmmmmmyyyy!!! Or go crazy and add both (whoahh!)


After the ingredients are combined spray your mini loaf pans with cooking spray (i used aluminum to hand out as gifts!) and coat with the cinnamon sugar mixture (below). This makes an amazing crust on the bread when it bakes in! Pour the batter into each pan (leaving an inch to the rim to allow the bread to rise without making a mess (1 cup of batter was enough for my pans which were 4inch X 2inch X 2 inch deep), and bake for 35 - 40 minutes.


Notice the pans are not full to the rim. Doing so would cause a disaster of epic proportions!


After baking allow the loaves to cool completely. Of course... being pregnant and a huge fan of banana bread, I dove into one of the tins while it was still warm... and then i dove into it like 5 more times! Delicious!!!


Thanks for baking with me today! I hope you enjoy this recipe. 
The bread is by far the moistest I have made, and it's so simple it's hard to not make and enjoy it!

Aimee Gonzalez

Sunday, December 23, 2012

Product Review: Hoo-Rag!

I recently recieved an email about a new product that works great in the kitchen:  Hoo-Rags!

It's a new way to hold back your hair that comes in various designs (yes you can order custom too!), in addition to the numerous ways you can rock it!

Make it a head band, a neck scarf, a beanie, or more! So many fun ways to wear the thing left me wanting to test it ASAP! Lucky for me (though 8 months preggo and growing) I had a wedding to cater in the upcoming weekend, so I had a great chance to see just how kitchen friendly this Hoo-Rag was...

The design I was able to sample is "Sunflower Power" which is a design showing off my love for flowers and for not having my crazy curly frizzy preggo hair in everyones food! LOVED IT!


Well I have to tell you, this product won me over! Sure, I cook alot, and this works great for all of us who feed the masses (or just ourselves) and hate eating hair... but think of the other functionalities! I live near Moab Utah, and Red Rock hiking is a PLUS! This Hoo-Rag will find itself with me on some of the many Utah trails, as it's versatile nature acts as a great way to block out the desert sun! Hello red rock hiking!


Here is a link to the website -- Check it out! There is a video that shows you the many ways to rock the rag, in addition to designs that weill rock your style!

Thank you so much for the chance to review the product! I hope all my followers and friends have the chance to try a Hoo-Rag for themselves!

HooRag - The Better Bandana!
Phone: 888-831-9344
Web:
www.HooRag.com


(I was also thinking a custom design would be TOTALLY AWESOME
for awareness walks, birthday parties, etc...)

Thansk for Reading!

Super Soft Peanut Butter Blossom Cookies!

Absolutely Addictive Cookies that are so EASY to make!
(and even easier to eat!)
Makes: 5-6 Dozen

It's the season to bake cookies, eat cookies, then bake some more! In light of the holidays I wanted to create some recipes that were softer than the norm and perfect for everyone to enojy. So in playing around with some ingredients, I came up with this recipe for peanut butter cookies that..... was IS too good to be true!


And because the holidays are all about sharing, I simple had to write down what I did so you could too! I hope that this recipe finds you well ;)

Super Soft Peanut Butter Blossom Cookies
What You Need:
2 sticks Margarine
1 cup packed Brown Sugar
1/2 cup Granulated Sugar
1/3 cup Half n Half
1 tsp Vanilla
1/4 tsp Salt
2 Eggs
2 cups Creamy Peanut Butter
2 1/2 cups AP Flour
2 tsp Baking Soda

To start, beat the butter and sugars together. Next, add the eggs, half n half, salt, baking soda, and vanilla. Cream together just enough to combine.

Next, add the peanut butter and again beat until combined, but don't worry about it being smooth. We are just mixing it in at this point. Of course since flour hasn't been added yet it's ok to beat it slightly over, the cookies will be just fine.


Because I was using a stand mixer, at this point I switched out the attachments from the wire whisk to flat beater, only because the flour will thicken the dough, and I didn't want it all stuck in the whisk. Once that was ready, I added the flour 1/2 cup at a time while the mixer was on low. If you do not have a stand mixer, do not worry! You can use beaters until the dough starts to get a bit thick, then do the rest by hand with a spoon.


Now that the dough is ready to go, cover with plastic wrap and chill at least 3o minutes. This makes it easier to roll into balls, so it's not sticking to your hands.

While the dough is chilling, pre-heat the oven to 325 degrees Fahrenheit. When the dough is ready, roll into 1 - 1 1/2 inch balls and place onto a lightly greased cookie sheet.

Bake for 12-14 minutes or until the cookies are light brown. Once removed form the oven, place a kiss in the center of each cookie and transfer to a cooling pan. Because these cookies will reaming warm for some time, the chocolate kisses will be soft to touch for at least an hour. Do not try to stack them, poke them, or put them into containers until at least an hour of cooling. This way the kisses stay smooth and perfect looking once chilled, and not all scratched and melty.


Of course, if you're a all like me, you gotta try one! And the best time is when the kisses are all warm and melty... MMMM MMM MM! And I tell you what, one may not be enough to "try" !


Thank for you stopping by Bargain Bites! Happy Holidays!

Sunday, December 16, 2012

Apple and Sage Stuffed Pork Loin

Cold nights and snowy lawns... the season is here and nothing is better than a home cooked meal! Lucky for my husband, Pork Loin was on sale and I had some apples that needed to be made into something special... and from the steam on the windows and the howling wind, the cold night was jealous of the warmth coming from my kitchen.



I hope this recipe finds your home as welcoming as it did ours!

Apple and Sage Stuffed Pork Loin
What You Need:
1 Pork Loin
Butchers Twine
1 tsp Ground Sage
2 Shallots, minced
1/2 cup Apricot preserves
3-4 Apples
1 tbsp Honey
Zest of 1/2 Orange
Salt
Pepper
2 tbsp Butter
1/2 tsp Garlic Powder

To start, mince the shallots, and place into a skillet with 1 tbsp Butter and 1 tsp Olive Oil. Once the shallots begin to sweat out some flavor, whisk in 1/2 tsp ground sage and 1/4 tsp garlic powder.  Next, whisk in the honey, the zest of 1/2 the orange, and 1/4 cup apricot preserves. Let this simmer to start thickening. Continue to stir over low heat.



Meanwhile, butterfly the pork loin, salting and peppering the inside.  Next, slice the apples. I did semi thick pieces of apple (husbands choice) but the thinner your slices the better the pork loin will roll for you.




Add the sliced apples to the sage and shallot mixture, then pour over the butterflied pork loin. Roll the loin and tie off with your twine. In a large, oven safe skillet, heat 1 tsp of butter with 1 tsp of Olive oil. Once the skillet is hot, place the pork loin onto it. Brown each side of the pork loin, cover the skillet, and bake at 350 degrees fahrenheit for 30 minutes.



When the pork loin is just about finished, heat some more apricot preserves with sage, salt, garlic, and black pepper. Whisk in 2 tsp of butter and reduce so the mixture is thick. Pour this over the sliced pork loin for an excellent apricot glaze.

Thank you so much for stopping over and visiting Bargain Bites! It is so much fun sharing dinner with you! Happy Holidays!

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