Tags: Ziploc

I have been having so much fun participating in The Great American FreshOver Project with Ziploc. American families everywhere are eating more fresh meals during the day.  Rachael Ray is sharing tips and recipes that you can find on the Ziploc Facebook page.

Today, I’ll be sharing a couple of great FreshOver treats including an original FreshOver recipe, a sweepstakes and a giveaway to help you on your FreshOver journey.

One of my family’s favorite dinners is chicken soup.  I chose to “FreshOver” this dinner to make it healthier and heartier.  Instead of noodles, I added barley and I added lots of fresh vegetables.

Best of all, this soup is easy to pack in a Ziploc Brand Twist n’ Loc Container for any easy, healthy lunch.

I hope you enjoy!

Also, check out the Great American FreshOver Sweepstakes with Ziploc:

Ziploc Brand is hosting The Great American FreshOver Sweepstakes from March 5, 2012 through May 5, 2012. Fans can enter on the Ziploc Brand Facebook page by “liking” the page and offering a FreshOver food idea, in the form of a recipe or tip in text. During the sweepstakes, fans will be rewarded with access to exclusive Rachael Ray videos and tips, weekly prize drawings, coupons and one lucky grand prize winner will win a trip for two to experience the ultimate culinary experience in America’s food capital – New York City. Grand prize winners will stay in New York City for three nights and four days, can eat at the most sought after “fresh” restaurants and swap recipes with Rachael Ray. No purchase or payment of any kind is necessary to participate.

Make sure you enter to win a FreshOver Prize Pack Giveaway full of fun prizes worth more than $120.

The prize pack includes a signed copy of Rachael Ray’s Look+Cook cookbook, cooking utensils, a cooking wok and Ziploc Brand Bags and Containers.

Here’s How to Enter:

1. Leave a comment here and tell us, “What is your favorite healthy snack to munch on during the day?”

2. Sweeps ends Monday March 5th, 8pm, PST.  Winners will be chosen via Random.org and notified by

email. Giveaway provided by Ziploc.

*I have partnered with Ziploc^® Brand and am being compensated for my posts. However, my opinions on the product are my own.

Click Here for Official RULES.

Tags: sponsored

It’s experiences like this one I recently had in NYC that makes me sit back and think how did this all happen?

It seems like yesterday I was happy as a clam being a dental hygienist in Arizona.  When I started Picky Palate 4 years ago for fun I would have never dreamed it would bring about incredible opportunities like it has.

Last month I was contacted by a sweet PR rep that works with COOL WHIP.  She told me about this fun project they are doing in NYC and wanted to know if I would like to be part of it.  The campaign is all about the things busy moms do to make special treats for their families.  They thought I was someone who fit the description.  3 other bloggers and I had the opportunity to fly to NY for a fancy photo shoot that will soon be in magazines promoting COOL WHIP.  You’ll see the recipe that was photographed and the ad that will launch in April of this year.  How fun is that?!

So…..I flew into NYC and arrived late to Roger Williams Hotel that was an adorable boutique hotel.  When I got in I contacted Emily from Busy Mom.  We met at an event over the summer so it was great to see her.

 

We had a reservation at Serendipity at 10:30pm.  One would think the restaurant wouldn’t be that busy at that hour, but not Serendipity.  It was jam packed, even more crowded when we left at 11:30pm.  Crazy.

 

We ordered the ever so famous Frozen Hot Chocolate.  I had this last January and have been craving it ever since.  Love it!

 

The next morning we all met in the lobby of the hotel to head to the photo studio.  None of us knew what to expect except that we were getting our hair and make-up done.  Check out the lovely view from this great studio!

 

It is so nice having someone else do your hair and make-up.  I felt so spoiled.

After hair and make-up it was off to wardrobe.  A talented stylist had adorable clothes ready for us to try on to find the right look.

 

Here’s a glimpse of me getting photographed.  I have a new found respect for models.  It is so hard to smile for long periods of time and it not look completely fake.  Ugh.  I hope they got at least one good shot, lol!

I had so much fun working with these ladies for this project.  Wonderfully talented women and fabulously photogenic.  Can’t wait to see the pictures.

I am working in partnership with the Cool Whip brand and I am receiving compensation for my participation in this campaign. All thoughts/opinions are 100% my own

Tags: Butter Toffee Sauce, McCormick, sponsored

I have been having so much fun following McCormick’s Flavor Forecast.  This week I chose their “Simplicity Shines” trend.  I was immediately drawn to their simple Toffee Sauce and knew I had to make it at once.

I LOVE adding salt to caramel sauces so I decided to sprinkle some on and it was PERFECT

This sauce is great warm on ice cream, pancakes, waffles and so much more.  Give it a try, it’s a simple no fuss recipe.

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Disclosure:  This is a compensated post by McCormick but all of the thoughts are my own.

Hope you enjoy!  Come back soon!

I always love working with McCormick.  I have teamed up again to share their 2012 Flavor Forecast.  Check it out…

For the Flavor Forecast 2012, this global exploration process revealed a surprising finding: food lovers around the world have more in common than we ever imagined. The forces driving food choices are strikingly similar from region to region—even though the specific flavors and ingredients we enjoy remain uniquely rooted in our local cultures. In the spirit of showcasing similarities while celebrating differences, the Flavor Forecast 2012 highlights six globally relevant themes brought to life through 12 regional flavor combinations.

Check out the trends for this year…

1.  Honoring Roots

Celebrating the root of a cuisine—be it an ingredient combination, signature dish or cooking method—is a renewed global priority. As cultures evolve, preserving the integrity of regional flavors is crucial to honoring their heritage, even as lifestyles continue to change. Chefs inspired by foundational flavors and cooking styles are applying a fresh perspective that balances modern tastes and cultural authenticity.

2.  Quest For The Ultimate

For flavor fanatics, what satisfied yesterday will not do for tomorrow. Those searching for the pinnacle of fulfillment in food are on an endless quest to achieve ever-greater sensory heights. For some, the “ultimate” might equal superlative quality; for others, it is about a patchwork of textures, colors and layers of enjoyment. Culinary explorers are seeking out combinations that create powerful, harmonic bursts of elemental flavors—be it zesty, refreshing, umami or pungent—for the ultimate taste experience.

3.  Veggies in Vogue

Veggies have long been saddled with second-class citizen status, suffering from overcooking, oversaucing and lack of inspiration. Those days are finally over, thanks to the enthusiasm of chefs, the quality of seasonal produce and the unstoppable growth of fresh markets. Showcased through new cooking techniques and inventive bursts of flavor, it’s finally the vegetable’s time to shine.

4.  Simplicity Shines

The most memorable food is often the simplest. As cooks focus on highlighting quality ingredients with simple preparations, they have moved away from the clutter of complex presentations and flashy innovations. Their creativity is mindfully balanced with a dose of restraint. Clear, unpretentious flavors are an approachable celebration of the basics – and remind us what real food tastes like.

5.  Flavorful Swaps

In the quest for personal well-being, small changes add up to big results. Simple, healthy swaps can help us make consistently better choices for the mind, body and soul – without sacrificing enjoyment. Balancing an appetite for bold flavor with a hunger for good health is key to achieving wellness goals, one delicious taste at a time. Swapping spices and herbs for salt and fat results in flavors that are vibrant enough to stand on their own.

6.  No Boundaries

Culinary trailblazers are cooking outside the lines by discovering, reinventing and even playing with food. We now have the freedom to explore and enjoy whatever foods we want, whenever we want. Blending inspirations and shedding the confines of traditional “rules” equals a renewed permission to have fun. From mixing up dayparts to packing the flavor of a whole dish into a single bite, we are guided by a single, simple mantra: anything goes.

After looking at all of the delicious McCormick recipes I chose to try the Korean BBQ Wings.  The glaze is sweet, spicy and perfect.  Let’s take a look at the process.

 

Here is your line-up of ingredients.  Nice and simple.

The Korean paste gives the chicken wings a nice kick.  You can find this product in the Asian section of your grocery store.

A little soy sauce.

Little bit of honey.

A touch of sesame oil.

McCormick’s ground ginger.

Add your minced garlic and Mix mix mix

Place your chicken wings inside a large ziploc and pour the marinade over, mixing bag to combine.

Time to bake these bad boys Note:  McCormick’s recipe grills the wings and pear right at the end, so do as you like.  I just baked mine completely.

Garnish with green onions and pear….and dig in

Disclosure:  This is a compensated post by McCormick but all of the thoughts are my own.

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Have a great day!  Come back soon!

Tags: Ziploc

Well, friends it’s here! The Great American FreshOver Project with Ziploc Brand is in full swing.  Ziploc Brand wants to show American families everywhere that eating fresh at mealtime, snack time and on-the-go…can be easy. Heaven knows we all need more tips on this!

Rachael Ray has partnered with Ziploc Brand and will be sharing her tips, recipes and best secrets for preparing fresh foods.  I’m so excited to watch Rachael work her magic with Ziploc Brand products. She has such an infectious personality doesn’t she?  Every time I see her cook on television, she makes me want to get up and start cooking.

Be sure to check out the Ziploc Facebook page, where there is an exclusive Rachael Ray downloadable FreshOver Recipe Guide, along with a FreshOver challenge where families can take a pledge to begin their own project, weekly giveaways and lots more.

Ziploc Brand will also be donating to Rachael Ray’s non-profit organization – Yum-O!  It is dedicated to helping children across the country develop positive attitudes toward eating fresh.  Families can support the cause by ”liking” the Ziploc Brand page and downloading Rachael’s Recipe Guide on Facebook.com/Ziploc. With every download, up to a maximum of 50,000 downloads, between 1/1/12 and 12/31/13, Ziploc Brand will make a $1 donation to Rachael Ray’s Yum-O! organization on the fans behalf, for up to a maximum $50,000 donation. To further support Yum-O!, Rachael Ray and Ziploc will donate an additional $200,000 during the same time period, no matter how many guides are downloaded.

I am so excited to be sharing this great project with you and to put my own personal spin to it as I fresh-over mealtime at my house. As you know, I’m all about dressing up simple, family-friendly recipes for my picky eaters – and eating fresh with my family can be challenging – but I am up for it! I am looking forward to incorporating new healthy habits in my home and hope we can get healthier together!

What are some of your healthy eating tips?

*I have partnered with Ziploc^® Brand and am being compensated for my posts. However, my opinions on the product are my own.

This is a Sponsored post written by me on behalf of Norwegian Salmon for SocialSpark. All opinions are 100% mine.

Being a food blogger has been such a wonderful journey.  I have been able to work with some amazing companies and am thrilled to be working with salmon from Norway.  Salmon is by far one of my favorite fish to enjoy.  I am also looking forward to a potential trip this Spring to Norway to see how salmon is farmed.

A few weeks ago 7 lbs of Norwegian Salmon arrived at my door.  I don’t think I’ve ever seen so much fresh gorgeous fish in my life.  My husband, boys and I enjoyed it for a good week   My son has asked  if we can have salmon for dinner on a regular basis.  I love that!

Foodies know that when it comes to finding authentic, superior tasting foods, origin matters.  That’s why the highly skilled salmon craftsmen of Norway want to educate American seafood lovers about the world-renowned aquaculture that allows them to provide the finest quality ocean-farmed salmon available.

“Knowing exactly where your seafood comes from and how it was harvested is the best way to make a good choice for your family,” says Børge Grønbech, USA Director of the Norwegian Seafood Export Council. “Norway is proud of the rich history and cultural traditions that are a way of life for our salmon craftsmen. Given the nutritional importance of incorporating heart-healthy and protein-rich fish into your diet on a weekly basis, we want to educate seafoodies about the unmatched level of skill and painstaking care that goes into the way we raise and harvest our fresh, ocean-farmed salmon.

A Historic Passion for the Sea Makes Norway A World Leader In Providing the Finest Ocean-Farmed Salmon

For thousands of years, the ice-cold artic waters and crystal-clear fjords of Norway have influenced the rich fishing heritage carried forth by generations of Norwegians who make it their living.

This same passion for the sea and respect for nature helped Norway to earn an international reputation for purveying the finest, freshest seafood.  In fact, Norway’s seafood industry pioneered the development of responsible ocean salmon-farming in the early 1970’s.

Today, Norway is one of the world’s largest suppliers of seafood, including wild and farmed fish, with more than 27 million meals including Norwegian Seafood consumed worldwide every day.

These unsurpassed standards of excellence are also applied to the level of care and rigorous safety measures used to raise and harvest ocean-farmed salmon from Norway.

This dedication to responsible fishing and respect for the environment was eye-opening for R.D., blogger Kate Geagan, M.S., R.D., who participated in an educational trip to Norway in April 2011.

“Norway has done a world-class job of linking responsible fisheries with ocean preservation and food security – two of the biggest challenges facing the world in our lifetime,” said Geagan in her June 5 blog titled ‘From Fjord to Fork?  My Firsthand Look at A Norwegian Salmon Farm.’ “And remember that the science suggests that fish, even farmed fish, is always a better choice for dinner, from both a lean AND eco-friendly standpoint, when compared to other staples such as beef or pork.”

Expert Care Leads To Healthy, Delicious Fish

A deep respect for nature and cultural pride in being the best is what fuels the Norwegian seafood industries’ continued efforts to improve its already strict standards of excellence and safety applied to raising ocean-farmed salmon.  This guarantees consumers enjoy fresh, delicately flavored salmon from Norway year-round.

“The analogy I would give is that farmers in Norway are treating their salmon the way our organic farmers in the U.S. treat their farms,” said Ashley Koff, R.D., M.S., on a Good Morning America Health Segment, May 5, 2011, after also participating in an educational trip to Norway in April of 2011.

Slowly grown as nature intended in the cold clear Norwegian waters, ocean-farmed salmon are tended to with meticulous attention until they are mature enough to go to market.  The fish spend approximately the first year of their life in the safety of a hatchery tank on land until they are large and strong enough for life at sea.

The salmon are then carefully transferred to spacious, protected ocean pens that allow maximum freedom to grow. To prevent overcrowding, Norwegian law requires that salmon make up less than 2.5 percent of an aquaculture facility’s volume.  That means each spacious facility is made up of 97.5 percent water to allow for maximum comfort and a healthy life/growth.

Every aspect of the salmon’s development is closely monitored by technologically advanced systems that feed information to the farmers and their veterinarians, including when the salmon are full so the feeding device can be shut down.  And, when it comes to feeding, Norway’s fisherman know exactly what salmon need to grow strong and healthy.

Norwegian salmon are fed an all-natural diet comprised of 50 percent marine raw materials like fish oil and fishmeal from wild fish, and 50 percent vegetable raw material, plus vitamins, minerals and antioxidants.

A Valuable Protein Source, Available Year-Round

The recent introduction of the USDA’s new “My Plate” dietary guidelines recommending at least two servings of fish a week has amped up the importance of incorporating protein-rich fin fish like salmon into American diets.  In fact, the World Health Organization recommends increasing seafood intake as a means to improve the general health of the world’s population.

However, meeting this requirement will become increasingly difficult as fish populations are at risk for depletion in the near future.  Thankfully, sustainable, responsible aquaculture has long been a part of the Norwegian seafood industry’s philosophy.

“Norway is one of the biggest exporters of Atlantic salmon.  Our seafood is enjoyed in more than 150 countries worldwide,” says Grønbech.  “The reason for this success is Norway’s long traditions of harvesting seafood in a sustainable manner to ensure safe, delicious seafood supplies are available for generations of fish lovers to come.”

Ocean-farmed Norwegian salmon is available fresh year-round, is easy to prepare and is a good investment in your family’s health.   For more information about ocean-farmed salmon from Norway, visit www.salmonfromnorway.com.

Growing up in Lovund, an island on Norway’s ragged coast dotted with steep mountains rising from the Norwegian sea, Aino Olaisen’s childhood memories are deeply connected to the seafaring traditions that continue to sustain this small fishing village of just 423 residents.

Now the owner of Nova Sea AS, a 35-year-old salmon farming company started by her father Steinar in 1972, Aino takes great pride in carrying on her family’s business and devotion to providing the freshest salmon available through the basic principles of integrity, honesty and unsurpassed quality.  In fact, the farmers in Lovund provide more than 425 million meals every year for the global salmon market directly from their cold, clear coastal waters.

Describing her company as a high-technology global business that’s highly regulated for traceability and safety, Aino says the business provides a simple way of living and harvesting from the ocean that makes food production a pleasure shared by everyone in this vital Norwegian industry.

“It’s amazing to be able to every day play an important part in people’s lives,” explains Aino.  “Food is such a basic, simple part of people’s survival but at the same time, it’s indispensable.  That’s why we take so much pride in providing the highest quality salmon to add taste and enjoyment to the lives of the people who eat it.”

Since the first batch of 1,200 juvenile salmon, or smolt, were shipped in plastic bags to Lovund to start farming in the early 1970’s, Aino watched her father struggle to establish salmon farming as a means to reverse the trend of depopulation and depression in Lovund’s local trade and industry at that time.

After years of research, experiments and round-the-clock work to ensure the salmon’s survival, the first salmon farms began growing. Since then, Lovund has flourished as a natural source of fresh salmon and cod, slowly grown as nature intended in the cold, clear Norwegian waters.

Born just a few years after the company was started, food production has been a natural and important part of Aino’s life ever since.  She started contributing to the family business at an early age, spending her summer vacations working on the farm.  At age 16, Aino left Lovund to continue her education and later attended the Norwegian College of Fishery Science in Tromso.  After 15 years of study and travel in Denmark, Ecuador and France, Aino returned home to start a family and continue with the business in the hopes of passing down these traditions to her own family.

When asked why Americans should choose Norwegian salmon, Aino says simply, “Norway has a long history of harvesting from the ocean and the Norwegian culture is strongly connected to the sea.  Our salmon is healthy, delicious and produced in safe environments with complete traceability.  Plus, Norwegian salmon contains important marine proteins and omega-3 fatty acids that are so important for the human body. That’s why Norwegians are so healthy.”

In fact, salmon is a regular part of her family’s diet, according to Aino.  “We eat salmon for dinner at least once a week, and we often enjoy smoked salmon for breakfast and lunch,” she says.  “My favorite way to serve it is to oven bake a salmon fillet in aluminum foil after sprinkling it with soy sauce, herbs, fresh chili, fresh ginger and a few drops of freshly squeezed lime.  My family loves it served with fresh vegetables.”

Norwegian Gravlax Recipe

No Norwegian lunch would be complete without one of Norway’s most distinctive dishes, gravlax. The name literally means “Grave-Salmon” and refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.

Today gravlax is cured with sugar, salt and fresh dill to produce a fresh, delicate flavor that is traditionally eaten on open-faced sandwiches or with stewed potatoes.

Salmon:

1 approx 2-lb salmon fillet, skin on

3 tbsp salt

2 tbsp sugar

1 tbsp coarsely ground pepper

1 bunch dill, coarsely chopped

 

Gravlax sauce:

4 egg yolks

½ tsp salt

½ cup vegetable oil or mild olive oil

1 tbsp sugar

1 tbsp white wine vinegar

½ tsp white pepper

1 tbsp mustard

2-3 tbsp finely chopped dill

Trim salmon fillets. Scrape the skin well and remove all bones (if any).

Blend salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.

Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.

Put fish in the refrigerator for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.

Add salt to the egg yolks and stir until it reaches a thick consistency. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.

Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add the dill. The sauce will keep in the refrigerator for up to 1 week.

Cut the salmon into thin slices and serve with gravy, stewed potatoes or bread and salad.

About the Norwegian Seafood Export Council

Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Export Council (NSEC) builds awareness of and educates the public on seafood from Norway.  From the headquarters in Tromso, Norway and a U.S. branch in Boston, Mass., the NSEC carries out Norwegian seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets.  Its entire efforts are financed by the Norwegian seafood industry itself.  As the world’s second largest exporter of seafood, Norway provides quality, nutrient rich seafood to over 150 different countries, and is the world’s largest joint marketer of seafood.  For more information on the NSEC visit www.seafoodfromnorway.com.

I have some exciting news to share!  Starting in 2012 I am partnering with Ziploc Brand.  I have used Ziploc products for years, so it is an honor to be partnering with such a great brand.  Coming soon is the official announcement in January along with fun giveaways, tips and ideas from Ziploc.  Can’t wait to tell you who the celebrity partner is too.  Stay tuned!

Have a great day!

Jenny

 

 

 

*I have partnered with Ziploc^® and am being compensated for my posts. However, my opinions on the product are my own.