Enjoy my Chicken Pecan Mexican Rice Salad this week! So simple and flavorful!
It’s always a pleasure partnering with Fisher Nuts to bring you new recipes! I had so much fun creating this zesty Mexican rice salad loaded with chicken, vegetables and Fisher Nuts Chopped Pecans. Chicken and pecans go together so nicely. Adds a great nutty texture to each bite. I’ve also blended a simple cilantro dressing that gets stirred into the salad. This is a perfect salad to bring to a potluck or even by itself as a light dinner. All of my favorite flavors!
Hope you enjoy!
You’ll need some lovely chopped pecans for your salad. Love having Fisher Nuts on hand for snacking and using in my recipes!
Place your cooked rice blend into a large bowl. I love Trader Joe’s Brown Rice Blend that you find in the freezer section. Any brown rice blend with do the trick. Add chicken as well.
Pecans and sugar snap peas up next.
Add Feta cheese and roasted red peppers. I transferred to a larger bowl to make it easier to stir.
Stir in your cilantro ranch dressing then gently stir in a chopped ripe avocado. Time to eat! Enjoy
Please note this salad is best eaten the day of. We tried it the next day and the dressing soaked into the rice making it a little dry. Enjoy right away for best results.
Chicken Pecan Mexican Rice Salad
Prep time: 15 min | Cook time: 0 min | Total time: 15 min
- 4 cups cooked brown rice blend
- 2 cups diced cooked chicken breast
- 3/4 cup Fisher Nuts Chopped Pecans
- 1 small bag sugar snap peas/span>
- 1/2 cup crumbled feta cheese
- 1 cup roasted red peppers, chopped
- 1 avocado, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Cilantro Ranch Dressing
- 1 cup prepared Ranch dressing, I used a yogurt Ranch dressing
- 1 cup packed cilantro leaves
- Place rice into a large mixing bowl. Add chicken, Fisher Nuts Chopped Pecans, sugar snap peas, feta cheese, roasted red pepper, salt and pepper. Stir to combine then set aside.
- To prepare dressing, place ranch dressing and cilantro into a high powered blender. Blend until smooth and well combined. Pour over salad, stir then add avocados. Serve immediately. Best eaten same day.
Makes 8-10 Servings
This is a sponsored post for Fisher Nuts however thoughts and opinions are my own.
Treat yourself to my simple and delicious Red Tart Cherry Toasted Macaroon Oatmeal!
I am thrilled to be teaming up with Smucker’s® Pairings today! Simple and delicious way to enjoy Smucker’s fruitfully delicious combinations. Smuckers has the best fruit spreads around. So many flavors to choose from and so many combinations to enjoy!
Today I am sharing my Red Tart Cherry Toasted Macaroon Oatmeal. I’ve paired Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves with some quick oatmeal, almond milk and a touch of brown sugar. We went nuts for this oatmeal that’s great for breakfast or brunch. I love that from start to finish it only takes about 15 minutes to prepare.
LOVE this Michigan Red Tart Cherry Preserves. So many fun options to pair with it. I also love pairing it with baked brie and crackers. To die for! Be sure to check out Smucker’s website for dozens of other pairing ideas.
The toasted coconut adds such a great texture to your oatmeal. Pour some shredded coconut into a large skillet over medium high heat. After about 2 minutes, stir and toast all sides until golden and beautiful. So good!
Use a spoon and swirl your Red Tart Cherry Preserves over your warm oatmeal. Talk about a treat! Healthy and delicious. Enjoy!
Red Tart Cherry Toasted Macaroon Oatmeal
Prep time: 10 min | Cook time: 5 min | Total time: 15 min
- 1/2 cup unsweetened shredded coconut
- 1 cup dry quick oats
- 1/4 cup unsweetened almond milk
- 2 tablespoons light brown sugar, packed
- 1/4 teaspoon kosher salt
- 1/2 cup Orchard’s Finest Michigan Red Tart Cherry Preserves
- Preheat a medium skillet over medium heat. Add coconut; cook and stir for for 5 minutes or until toasted. Remove from heat and set aside.
- Cook oats according to package directions. Once cooked, return to a simmer and stir in almond milk, brown sugar and salt. Stir to combine. Divide oatmeal into 4 serving bowls. Swirl in 1 tablespoon Red Tart Cherry Preserves and top with pinches of toasted Coconut.
Makes 4 Servings
This is a sponsored post for Smucker’s however thoughts and opinions are my own.
Tags: bacon, cheese, dinner, pizza, weeknight dinner
My Parmesan Rosemary Brussels Sprouts and Bacon Pizza is a family favorite. Enjoy!
It’s always a pleasure working with Land O’Lakes to bring you my newest recipe. This one deserves a standing ovation. This pizza has got all of my favorite ingredients that makes the house smell like a dream. Roasted Brussels Sprouts and crispy bacon lay on top of my homemade creamy Parmesan Rosemary sauce. You don’t want to miss this one!
I am so excited about the Land O’Lakes called Pin a Meal, Give a Meal Campaign. This program is amazing, for every Land O’Lakes recipe that is pinned or re-pinned between March 28 and May 1st, 2014, the Land O’Lakes Foundation will donate $1 to Feeding America.
Be sure to help us reach our goal to donate 2.7 million meals. You can pin my signature recipe, Parmesan Rosemary Brussels Sprouts and Bacon Pizza to contribute 9 meals to Feeding America.
You can pin more recipes from Land O’Lakes to contribute even more meals. Pin to give more than just a meal. When you help feed a family, you’re helping families live full and active lives and make a better future for themselves.
See the Pin a Meal, Give a Meal Pinterest Board HERE.
Let’s take a look at how to make my pizza!
You’ll start by halving your brussels sprouts, drizzling with olive oil and seasoning with salt and pepper. Bake until roasted and beautiful!
Perfect! Set those aside for a few minutes while you make the sauce.
For the sauce you’ll need Land O’Lakes Spreadable Butter with Canola Oil, flour, salt, pepper, milk and Parmesan cheese.
Melt your butter into a small saucepan then whisk in the flour, salt and pepper.
Whisk in your milk, Parmesan cheese and chopped rosemary leaves.
Press your pizza dough onto a pizza pan that’s been sprayed with cooking spray.
Spread your creamy sauce over the dough.
Top evenly with your roasted brussels sprouts.
Sprinkle with shredded mozzarella cheese.
Top with a sprig of fresh Rosemary if desired before baking. Bake for about 20 minutes, or until baked through.
Cheesy and perfect. Enjoy!
Pax was eager for the photo shoot to be over so he could dig in, lol!
Parmesan, Rosemary Brussels Sprouts and Bacon Pizza
Prep time: 30 min | Cook time: 20 min | Total time: 50 min
- 15 brussels sprouts, halved
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound Refrigerated Pizza Dough, my Honey Whole Wheat Pizza Dough works great
- 10 strips cooked, crumbled bacon
- 1 cup shredded mozzarella cheese
Creamy Parmesan Rosemary Sauce
- 2 tablespoons Land O’Lakes Spreadable Butter with Canola Oil
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup milk
- 3 tablespoons shredded Parmesan Cheese
- 1/2 teaspoon fresh rosemary leaves, finely chopped
- Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Place brussels sprouts onto prepared baking sheet and drizzle lightly with olive oil then season with salt and pepper. Cook for 25 minutes, until golden brown and tender. Remove from oven. Press pizza dough onto a pizza pan lightly sprayed with cooking spray. Press into about a 12 inch round.
- To prepare sauce, place butter into a small saucepan over medium heat. When melted whisk in flour, salt and pepper. Whisk in milk until thickened and hot. Whisk in Parmesan cheese, stirring until melted. Stir in rosemary leaves then pour onto pizza dough, spreading to 1/2 inch from edges. Place roasted brussels sprouts evenly over sauce then top with cooked bacon pieces. Top with shredded cheese and bake for about 20 minutes, until crust is cooked through and cheese is melted. Let cool for 5 minutes before cutting into slices.
Makes 8 Servings
$1 helps provide 9 meals* secured by Feeding America® on behalf of local member food banks. The Land O’Lakes Foundation guarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks from March 28 through May 31, 2014.
Disclosure: Picky Palate has partnered with Land O’Lakes for an exclusive endorsement of
Land O Lakes® Butter for the Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.
What is your meal time like at your house? Calm and cool or pure chaos?
I am positive that it looks different for every family. For some, it happens on a regular basis and for some, they are lucky if they sit together for meals at all.
We definitely fall somewhere in the middle. I’ve always known that family meal time is important. My family wasn’t perfect at sitting down together growing up, but I have good memories of the times we did. I have a wonderful French grandmother who made meal time so much fun growing up. She was exuberant and had such a love for food that it rubbed off on everyone enjoying a meal with her. No one ever went hungry at her house. In fact, you were so full you could hardly move
What is it that keeps us from sitting down together? ……busy with the kids, school, homework, sports, other activities and everyday life. We are all guilty of it!
The struggles we face are trying to get everyone to sit down together at the same time. Between sports and homework I have yet to find a time that sticks. I think being flexible from day to day will help. I also want to work on having my boys help set up the table and help with the clean up. Some extra bonding time is always good right?
I am making a goal this year to be better at making meal time a priority. I know how important it is and that’s a good enough reason for me! I want my kids to remember the times we sit and talk together during the week and not being so busy that it never happened.
Currently, our family meal time is very simple and I mean simple. The picture above was actually me “trying” lol! I put some rosemary sprigs from our bush outside in a vase and set the table a little nicer than usual. The boys said, “Wow Mom, what’s the occasion?” If I’m being honest, I’ve got no problem using paper products. We actually use plastic cups from Costco on a regular basis. This is what works for us. I think we all need to be ok if things are not always perfect. I want to focus more on the connections and conversations we have at the table than what type of placemats I have.
Some of the things that we do well are definitely having home cooked meals on a fairly regular basis. Since I write a food blog, that one is pretty easy, there’s always food around I also love the conversations we have at the table. Aside from our daily conversations and discussions about school, as often as we remember, we like to ask the boys “What’s one thing you did today that helped someone or what’s one thing you can do tomorrow to help someone?” This way, if the boys didn’t help anyone, they can think about what they can do the next day.
Dr. William Doherty, who I had the pleasure of meeting at Barilla, has studied the importance of family dinner time for years and brought up a good discussion that having the kids help clean up was very important. I was happy to hear this! He also brought up really good points that having regular family dinner helps your kids do better in school, improves behavior and provides a safe home feeling. I am thrilled to be partnering with Barilla and Share The Table Family Project. I love that Barilla promotes and supports families to share more meaningful meals together. This is so important to my family as well.
I love that Barilla is helping support those in need with this program as well. For every post using #ShareTheTable, Barilla will help provide the monetary equivalent of tem meals to Feeding America, up to one million meals!
This is exactly how our table looks. Messy and happy, lol! Our 18 month old loves to throw is food and make a giant mess. We all sit together and get a good laugh watching Pax eat.
I am excited to make family meal time an even bigger priority this year. I think letting go of having to do things perfect will be a good step for me. As long as we are all together and enjoying our meal is good enough We will also have “family clean up” time as Dr. William Doherty has recommended. Yay!
What are your struggles with family meal time? Do you have any successes to share with the rest of us? Would love to hear it!
Be sure to help raise money for Feeding America by posting #ShareTheTable on your social media pages!
Disclosure: This is a sponsored post on behalf of Barilla, however, my opinions are entirely my own and I have not been paid to publish positive sentiments towards Barilla or their products.
My White Chocolate Lemon Poppyseed Blondies are perfect for Spring Time entertaining!
Lemon poppyseed is one of my favorite combinations. Seems to always be a sweet and delicious cake of some sort. I decided to turn that combination into one delicious blondie if I might say so myself. It’s dense, chewy and lemon poppyseed delicious.
Dust with a little powdered sugar and you’ve got yourself a beautiful dessert to serve to family and friends.
It’s always a pleasure teaming up with Gold Medal Flour. I’ve used their flour for years and years. Nothing better! You should be able to find lemon curd in the jam section of your grocery store. For those of you with Trader Joe’s, you can get it there too. Other than that, pretty standard pantry and refrigerator items.
Start by adding your white chips to some hot melted butter.
Let it sit for a minute or so then give a little stir.
Add your flour, sugar, baking powder and salt.
2 lovely eggs.
Lemon curd and more white chips
Give a nice stir to combine.
Transfer to a parchment lined square baking dish.
Spread evenly to corners then time to bake until golden and baked through!
Let your bars cool completely then cut into squares. Dust with a little powdered sugar and voila! Gorgeous and delicious treats. Enjoy!
White Chocolate Lemon Poppyseed Blondies
Prep time: 10 min | Cook time: 30 min | Total time: 40 min
- 4 tablespoons unsalted butter
- 3/4 cup white chocolate chips
- 1 cup all-purpose Gold Medal Flour
- 1/2 cup granulated sugar
- 1/2 cup white chocolate chips
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/4 cup prepared lemon curd
- 2 tablespoons poppyseeds
- Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with parchment paper.
- Place butter into a microwave safe bowl and microwave for 30-45 seconds until butter is melted and hot. Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.
- Place flour, sugar, chips, baking powder and salt into mixing bowl with melted chocolate. Stir to combine. Stir in eggs and lemon curd and poppyseeds. Stir until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until cooked through. Let cool completely then cut into squares. Serve warm, room temperature or chilled.
Makes 12 Servings
This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.
What a treat partnering with Sabra Hummus today. If there’s one thing that will always be in our refrigerator, it’s Sabra Hummus. My boys break it out everyday after school with sliced carrots and crackers. Such a great snack. Make sure you Like Sabra on Facebook too!
I developed a toasted panini that’s about to knock your tastebuds off. Loaded with my favorite Mediterranean ingredients, this is a sure winner!
To star, butter the outsides of the bread and spread Sabra Hummus on the inside like so.
Top with thin slices of turkey breast.
Slices of provolone cheese up next.
Roasted red peppers
Kalamata olive slices and Feta cheese.
Last but not least some thinly sliced red onion.
Close sandwich with another hummus spread slice of bread on top.
Butter sides up and you are ready to grill!
Use an indoor grill pan or panini press and wait patiently
Buttery, toasty and perfect.
Cut your sandwich in half and serve.
Loaded Turkey and Hummus Mediterranean Panini
Prep time: 10 min | Cook time: 10 min | Total time: 20 min
- 1 stick softened unsalted butter
- 4 slices sourdough bread
- 6 tablespoons Sabra Classic Hummus
- 1/2 pound thinly sliced turkey breast
- 4 slices provolone cheese
- 12 thinly sliced cucumber
- 1 cup sliced roasted red peppers
- 1/4 cup sliced kalamata olives, pitted
- 1/4 cup crumbled Feta Cheese
- 8 thinly sliced red onion rings
- Preheat grill pan or panini maker to medium heat. Spread butter on 1 side of 4 pieces of bread. On other side, spread a thin layer of hummus of each piece of bread. Place hummus spread sides up and layer on two of the four pieces of bread with slices of turkey, 2 slices of provolone,6 slices of cucumber, 1/2 cup roasted red pepper, 2 tablespoons feta cheese and 4 slices of red onions. Close with top pieces of bread with butter sides facing up.
- Place sandwich carefully into the hot grill pan buttered side down. Grill for about 3-5 minutes, until toasted and grilled on the bottom. Flip and grill for an additional 3-5 minutes. Place a heavy skillet bottom on top of sandwich to help press sandwich. Once grilled, remove and continue with second sandwich.
- Cut each sandwich in half and serve warm.
Makes 4 half sandwiches
Tags: bacon, biscuits, butter, buttercream, cheddar cheese, green chili
Treat yourself to my Cheesy Green Chili and Bacon Buttermilk Biscuits this week! Buttery and full of great flavors.
I’m thrilled to be partnering with Land O Lakes® Butter today! You know by now that butter is one of my very favorite ingredients I’ve developed a buttermilk biscuit that is packed with my favorite ingredients.
Kitchen Conversations brings together a really great group of food bloggers including myself, my pal Ree from The Pioneer Woman, Maria from Two Peas and Their Pod, Bridget from Bake at 350, Sommer from A Spicy Perspective, Brenda from A Farmgirls Dabbles, Julie from The Little Kitchen, Joanne from Fifteen Spatulas, and Jessica from The Novice Chef. Look for more recipes from this fun group all year long!
For my first recipe with Land O Lakes®, I’ve developed a buttermilk biscuit that is packed with my favorite ingredients. They are loaded with cheddar cheese, diced green chiles and BACON! Talk about my dream biscuit. These babies are best eaten warm with a nice spread of butter.
Let’s take a look at how to make these biscuits.
Here’s an idea of the ingredients you’ll be using. Land O Lakes® Unsalted Sweet Butter and Land O Lakes® Spreadable Butter with Canola Oil are the stars of the show. See recipe below for all of the details.
Start by whisking buttermilk into melted butter. Set aside for just a moment.
Next, you’ll add your flour to a large mixing bowl.
Add the baking soda, salt and garlic salt next.
Gently fold in the buttermilk/butter mixture to your dry ingredients.
Add your cheddar cheese!
Your crumbled bacon goes in next.
Last but not least some diced green chiles.
Give it one last gentle mix and get ready to transfer to your baking sheet.
I used a large ice cream scoop to place the dough onto my baking sheet. It’s equal to about 1/3 cup. Anything works, even a spoon.
I pressed each little mound of dough flat like this and shaped into a thick round. Time to bake!
I mixed some Land O Lakes® Spreadable Butter with Canola Oil and some of the diced green chiles for spreading onto biscuits…..so good!
While the biscuits are still hot, brush some of the green chile butter over tops.
Happy happy biscuits.
I love how quick to prepare these biscuits are. Only about 10 minutes of prep time and they are in the oven. Can’t beat that!
They are great for breakfast, tempting for lunch and a must for dinner.
Be sure to split open and try the green chile butter inside. Enjoy!
Cheesy Green Chile and Bacon Buttermilk Biscuits
Prep time: 10 min | Cook time: 12 min | Total time: 22 min Ingredients
- 6 tablespoons Land O’Lakes® Unsalted Butter
- 3/4 cup buttermilk
- 1 3/4 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic salt
- 3/4 cup shredded cheddar cheese
- 2 tablespoons mild diced green chiles
- 1/2 cup cooked, crumbled bacon pieces
- 1/4 cup Land O Lakes® Butter with Canola Oil, plus more for spreading
- 2 tablespoons milk diced green chiles
- Preheat oven to 450 degrees F. and line a baking sheet with a silpat liner or parchment paper.
- Place butter in a medium heat proof mixing bowl and microwave until melted, about 60 seconds. Slowly whisk in buttermilk to combine.
- Place flour, baking powder, salt and garlic salt into a large mixing bowl. Stir to combine then slowly fold in butter/buttermilk until just combined. Fold in cheese, bacon pieces and green chiles to combine as well.
- With a large cookie scoop or 1/3 measuring cup, place biscuit dough onto your prepared baking sheet at least 1 inch apart. Bake for 10-12 minutes until puffed and cooked through. Remove and let cool for 5 minutes before handling.
- Place Land O Lakes Spreadable Butter with Canola Oil and green chiles into a medium mixing bowl. Stir until well combined then use for spreading on insides of warm split rolls.
Makes 10 Servings
More Land O Lakes® Recipes from my friends!
Jessica’s Rosemary Hasselback Potatoes
Sommer’s Savory Waffle Sandwiches
Joanne’s Chicken and Brie Grilled Cheese
Disclosure: Picky Palate has partnered with Land O Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O Lakes.
These touch of cinnamon and carrot cake infused muffins are a healthier choice for the family.
So excited to share my Cinnamon Carrot Cake Muffins with you today! I’ve partnered with Green Giant® and their new Veggie Blend -Ins™. They are little pouches of 100% pureed vegetables to use for your favorite recipes. There is carrot, butternut squash and spinach. You can find them available on Amazon HERE. It’s definitely not easy to fit in all of the fruits and vegetables we need everyday and this is such a fun way to add more vegetables to our diets!
My boys are usually less than thrilled to eat their vegetables. It’s definitely a daily struggle if they are not fans of the vegetables we are having for dinner. We are always looking for new ways to incorporate more vegetables, and lately we’ve been starting the day with fruit smoothies–with Cullen (my husband) trying to sneak in vegetables with the fruit.
So, Cullen and I were eager to see what the boys thought of our healthier carrot muffins. They came home from school and were excited to see the muffins on the counter. They both grabbed one and loved it!! Even after we told them what was in them Yes, there was an “Oh really” comment, but it didn’t stop them from wanting seconds. The Veggie Blend-Ins pouches could not be more simple to use. I’m already planning what I want to add them in next….and of course, our morning smoothie is a shoe-in to receive a pouch of love.
Green Giant® VeggieBlend-Ins™ have partnered with Jessica Seinfield to launch the 100% vegetable purees. In her book, Deceptively Delicious, she writes about making her family’s favorite meals better for them by adding homemade vegetable purees. LOVE this idea of having the pouches ready to go.
I chose to use the pureed carrot pouch for my muffins. Such a simple and healthier muffin perfect for after school snacking.
Grab your favorite mixing bowl and start adding your wet ingredients along with granulated sugar.
Add your Green Giant Veggie Blend-Ins™ Carrot pouch.
Add your dry ingredients next!
Ground cinnamon and ginger for just the right spices.
Perfect! Ready for a good mix.
I like to use a medium sized cookie scoop to fill the cupcake liners. A spoon works fine too.
Fill em’ up, about 3/4 full.
I sprinkled the tops with cinnamon and turbinado sugar.
Bake for 20-25 minutes until a toothpick comes clean from the center. Let cool and enjoy!
Cinnamon Carrot Cake Muffins
Prep time: 10 min | Cook time: 25 min | Total time: 35 min
- 1/4 cup raw virgin coconut oil (extra virgin is the same as virgin)
- 2 large eggs
- 1 Green Giant® Veggie Blend-Ins™ carrot pouch
- 1 cup plain greek yogurt
- 2/3 cup granulated sugar
- 1 cup grated carrots
- 1 3/4 cup white whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon turbinado sugar for sprinkling tops of muffins
- Preheat oven to 350 degrees F. and line 16 cupcake cups from a cupcake pan with foil or paper liners (I used foil liners).
- Place eggs, Green Giant® Veggie Blend-Ins™ carrot pouch, greek yogurt, sugar and grated carrots into a large mixing bowl. Heat coconut oil in the microwave to soften to liquid or near liquid and place into mixing bowl being careful not to allow the coconut to harden. Mix to combine. Add flour, cinnamon, ginger, salt, baking soda and baking powder, stirring to combine.
- Fill each liner 3/4 full with batter. Sprinkle tops with cinnamon and turbinado sugar if desired. Bake for 20-25 minutes or until toothpick comes clean from center. Remove and let cool. Serve warm or at room temperature.
Makes 16 Servings
This is a sponsored post for Green Giant Veggie Blend-Ins however thoughts and opinions are my own.