Monday, March 17, 2014

New Toy

I have a new toy and a confession....

My name is Jenny Saunders and I am addict.  

I am addicted to utensils, gadgets, gizmos and other fun unique appliances. Other than your usual electric mixer, blender and food processor....I own immersion blender, 2 crock pots, mini chopper, 2 waffle makers, George Forman 5 in 1, toaster oven, air popper, Chop Wizard, 12 pc. Genius Nicer Dicer, tortilla maker, Jack LeLann's Juiceman, Cotton Candy Maker, Sno-cone maker, S'more maker (so many more I can't remember what is in the drawer) and my latest acquisition....

Hamilton Beach Breakfast Sandwich Maker.  Found it on for only 16.99.  Don't know why they are $19-$33 now.  It came in a plain brown box not like the ones you see all pretty with their product on the outside.  Perhaps that is why.  It was sent in this box from HB for Amazon.  I guess the pretty pictured box cost $4-$16 depending on who you get it from.  I do make a lot of breakfast sandwiches for K-man.  Since I have received it last week I have made 5 sandwiches.  4 for K-man, one for me.  It's very petite and I really like it!!!

When you heat up the maker, you get out your needed items, english muffin, meat/sausage/bacon, cheese slice, egg/egg beaters, toothpick and non-stick spray.

When the green light come on you spray the surfaces with Pam.
1.  Place the bottom muffin on the lower area and on top of the muffin your meat of choice and cheese. 
2.  Lower the upper section and place your whole egg (pierce the egg yolk with toothpick), scrambled egg or egg beater product. Season as you like, top with remaining muffin and close maker. 
3.  In 4-5 minutes it's done.  Slide the hinged middle plate out to the for the egg to drop below to the bottom layer.
4.  Lift bottom ring to reveal your stacked Breakfast sandwich, remove with a non-metal turner.

The above pictured is our "snow day breakfast" of bacon with provolone and whole egg.  Last weekend, since I am doing Nutri System currently I made for lunch with Arnold Sandwich Thins (100 cal), Morningstar Farms Sausage (64 cal), slice FF cheese (31 cal), 1/4c egg beaters (30 cal) and Mrs. Dash.  Not too bad for 225 cal when most NS products are 250 cal.  You do have to trim away some of the bread since these "thins" are wider to get it to fit.  It was pretty good for a lower fat/calorie sandwich. 
You can also make these with deli meats and the cooked egg for a sandwich for lunch.
This little product does help in some areas when it comes to dishes.  No toaster or oven, no bowl or whisk (using the egg product), we always have cooked bacon that I bake on weekends to use during the week for K-man (you can use the pre-cooked bacon from the grocery or deli meat).  The rings totally lift out for easy cleaning, wipe off the cooking surfaces on the maker and ZING....all done.  My new addition to the family will fit nicely in my cabinet between the air popper and blender. 

HEY! Be proud that I did not purchase the breakfast sandwich maker cookbook that Amazon suggested I buy with this maker.  That is another addiction that I am trying to wean off of.....

This was not an assignment from any program or website, no company sent me this for free to endorse.  It was just me, JennyMac who found something new and fun and wanted to share it with you!

PLEASE! Feel free to comment and tell me the gadgets and gizmos you have like this or JUST ask me what other products I didn't list that I have or kicked to the curb.....I have no shame....

Sammich Anyone?

Tuesday, March 11, 2014

Kick'N Chicken with Mango Salsa

Ooooohhhh, you're gonna like today's post.

Our second recipe to make this month for Allstars was Sweet and Spicy Salmon with Grapefruit Salsa. Unfortunately since that recipe was not possible I opted for another recipe from Mazola® Corn Oil.  Aside from chicken being one of our favorite proteins but I really enjoy the "sweet and savory" combination.  This recipe rings some bells.

This recipe came at a good time.  Remember the big rain Los Angeles was having before the Oscars?  That same Monster storm swept across the US and pounded our eastern area with SNOW.  One the day it was supposed to started to drizzle and I cranked up the grill before the snow developed from the rain.  Best snow day ever GRILLIN'!

Kick'N Chicken with Mango Salsa 
from Allrecipes and Mazola®

4 (4 ounce) boneless, skinless chicken breasts
2 tablespoons chicken seasoning
1/4 cup Mazola® Corn Oil
3 tablespoons fresh lemon or lime juice
Mango Pepper Salsa:

2 cups diced fresh mango
1 cup diced red bell pepper
3 tablespoons minced red onion
1 tablespoon fresh lemon or lime juice
2 tablespoons minced fresh cilantro
Salt and pepper to taste

1. Preheat grill to medium heat, or between 350 degrees to 450 degrees F.
2. Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to 1/2-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.
3. Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate.
4. Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)
5. Top grilled chicken with mango salsa and serve immediately.

Cook's Notes:
1. I bought two regular organic breasts.  They were almost about 8 oz. apiece.  I sliced them in half horizontally. If you buy the breasts that are already sliced thinly keep in mind...they will cook QUICKLY.
2.  My husband prefers thighs and I cooked four breasts and several thighs.  I didn't follow the amount of the chicken seasoning because I spread out all the chicken and just seasoned away my favorite Mrs. Dash Southwest Chipotle Seasoning.
3.  I used 3 mangoes, half red pepper and two thick slices of red onion, chopped.  I don't chop and measure things like fruit and veggies.  I don't want a 1/4 cup of anything leftover until I have a use for it.  This salsa provided enough for two dinners for two.

I am an Allrecipes Allstar brand ambassador (a voluntary position) and I'm not compensated for my work with  Products received from the advertiser are only used for experienced-based reviews on Jenny Mac's LipSmack.  The reviews, content, and opinions expressed in this blog are purely the sole opinions of JennyMac.  To learn more about the Allrecipes Allstars program visit, Allrecipes Allstars.


LipSmack this,

Saturday, March 8, 2014

Pork Carnitas with Cilantro Tomatillo Sauce

Tasty Time! 
Plus-  New Season of Fun with recipe exploration as a Ambassadors AllStar.
This month's Sponsor is with Mazola® Corn Oil 

I have never made carnitas before.  Eaten them plenty.  When I saw the recipe said "pork shoulder" I remember seeing it in the store but I recall making barbecue with either ribs or butt portions.  Our store did not have any out.  I asked for a pound and they were happy to oblige.  The cost of it was rather inexpensive too!
My husband and I are taking a new outlook on eating.  I am currently doing NutriSystem to get my health back on track and my husband (who is a very athletic cyclist) is enjoying eating more vegetables because there are more now in the house instead of breads and cookies and cakes.  Lucky for me my cholesterol level is under the radar but cooking more veggies with heart-healthy Mazola® Corn Oil can help.  Click here for more recipes using Mazola!

Pork Carnitas with Cilantro Tomatillo Sauce 
from Allrecipes

1 pound pork shoulder
2 tablespoons Mazola® Corn Oil
1/4 cup chopped onions
1/2 teaspoon Spice Islands® Garlic Powder
1 tablespoon Spice Islands® Chili Powder
1/4 teaspoon Spice Islands® Chipotle Chile Powder
2 tomatillos, finely chopped
1/2 cup finely chopped tomatoes
1/4 cup coarsely chopped fresh cilantro
4 corn tortillas
1.  Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
2.  Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
3.  Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
4. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

Cook's Notes:
1.  I found the pork shoulder was marbled with plenty of fat.  I think in the future I would  cut off some of the fat to reduce the fat rendering.  It was swimming in fat when it was done.
2.  I find a lot of people do not like the flavor of cilantro.  I admit, it took me a long time to appreciate it.  I suggest chopping the leaves finely and add a little bit to develop it's taste.  Making this without cilantro really would be a crime.  Cilantro adds a lot of flavor....ease your way into it.
3.  I personally added more onions and green peppers to AMP up the veggies content to make this more heart healthy.

I am an Allrecipes Allstar brand ambassador (a voluntary position) and I'm not compensated for my work with  Products received from the advertiser are only used for experienced-based reviews on Jenny Mac's LipSmack.  The reviews, content, and opinions expressed in this blog are purely the sole opinions of JennyMac.  To learn more about the Allrecipes Allstars program visit, Allrecipes Allstars.

LipSmack this,

Monday, August 26, 2013

Beef Empanadas

 Here is my 3rd and last Goya recipe for this month of August.  We were also supposed to do a beef recipe from "Beef, It's what for dinner" council.  August is a really busy month with me going back to the classroom so I did a beef recipe with my Goya product.  Knocking out two and one.  So this last one, I really wanted to see if I could find the Goya "Discos" or the puff pastry circles to make Empanadas.  Luckily at my second attempt at a Safeway that seemed to have lots of Goya on their shelves...I tried my luck in the freezer to look for the dough and SCORE!!! I scooped up two.  I stay away from recipes most times that have you make your own doughs.  I just don't have the time or patience for it anymore.  When I saw that Goya made its own dough for Empanadas I had to see if I could find it and so happy I did.
Allrecipes had only one empanada recipe from Goya and in true JennyMac fashion I tweaked it:

-I did not use all their prepared seasonings and such.  I was fearful of it being too salty,
-None of the seasonings (Sazon Goya and Goya Soffrito) were included in my box of goodies so I wasn't going to go out and buy them.
-I added a non-traditional food in it, (K-man doesn't like olives) sweet potato.
-I did NOT FRY them.

Beef and Sweet Potato Empanadas
by JennyMac Lipsmack on

1/2 pound ground beef
1/2 medium yellow onion, finely chopped
1 medium sweet potato, peeled and cubed
1/4 cup Goya Tomato Sauce
1 Tbsp. Adobo seasoning
1 teaspoon Minced Garlic
1/2 teaspoon Dried Oregano
Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
About 1/4 c. Oil, for cooking and brushing
Preheat oven to 400 degrees.  Heat about 1 tbsp. oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Remove and put to side.  Put another tbsp of oil and onions and sweet potato in the already heated pan. Cook until soft, about 10 minutes. Stir in tomato sauce, adobo, garlic, oregano and black pepper and add the ground beef back into the pan mixture. Taste for seasoning
On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
Line cookie sheet with either a silpat or parchment.  Brush with oil.  Place 12 empanadas on sheet and brush with oil.  Place in preheated oven and bake for 15 minutes.  Turn empanadas over and bake for another 5 minutes or until both sides are golden brown.

This is the second time I took a classically FRIED recipe and baked it (I also bake egg rolls now instead of deep frying them) and the dough comes out just as crispy as though it was fried and so little oil is being absorbed by doing this.  

All in all, the Goya products were top notch and I used them before, so it was a no-brainer to me about using them.  Also we like to eat beef here so a double  assignment of making a beef recipes wasn't to difficult since we eat it at least twice a week.  It was fun taking a beef recipe and creating a new filling and using a new Goya product.  This was a good month for food from Allrecipes Allstars.


Sunday, August 25, 2013

Cheesy Chicken and Yellow Rice

Time for my second Goya Recipe review.  I find that I really have to play with rice when it comes to K-man.  He is not a fan of plain rice at all and any flavored rice has to be really good for him to finish what is on his plate. 

My tweak on this recipe was adding a little cream of chicken soup.  That made this a winner to K-man.  Clean plate. 

I also didn't want to mix all the veggies and chicken in with the rice because K-man likes to have his food somewhat separate.  Although, personally I don't care K-man perhaps thinks he gets more of a variety through eating a bite of the chicken and pepper then the rice.  Not rice coated chicken and peppers.  It's not like he is OCD and the chicken can't touch the vegetables and the rice can't touch them either.  He's not THAT bad! 

All in all, I felt this was a pretty good recipe and would do it again.

Cheesy Chicken and Yellow Rice
by Goya on

1 (8 ounce) box GOYA® Yellow Rice
2 medium tomatoes, cored, seeded, and finely chopped
2 tablespoons GOYA® Extra Virgin Olive Oil, divided
1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to
1 medium green bell pepper, chopped
1/2 medium onion, chopped
1/2 cup shredded Cheddar cheese
In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.
Meanwhile, heat remaining oil in medium skillet over medium-high heat. Season chicken with Adobo. Cook chicken until golden brown, about 5 minutes. Add bell peppers and onions to skillet. Cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat.
In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm. (I did not stir in my rice with chicken as shown above but you can do what pleases you most)

Cook's notes:  I added 1/2 cup cream of chicken soup in with the step with the cheese and it made the rice so much creamier!

Saturday, August 24, 2013

Chipotle Cheeseburgers

This month for my Allrecipes Allstars assignment we are working with Goya.  I have used Goya many times and have been very pleased with their products.  Even though I got a lovely box of free products....I would still sing their praises.  One of my first recipes I did was Chipotle Cheeseburgers.  It was very tasty.
Of course since this was dinner and there was no daylight my picture looks nothing like their beautiful picture on AR.  They added a big onion slice, tomato and lettuce.  We kept it simple because we wanted to really taste the burger to see if it was flavored enough.  Even without making the chipotle mayo (an extra task for you to do to make this burger) it stood out on it's own.  I sliced my burger in half and tried it both ways.  So I you want extra steps with high flavor/heat....go for it.  But without the special mayo it was still awesome.

Chipotle Cheeseburger
from GOYA on

1/4 cup Goya Mayonnaise
1 chipotle pepper from a can of Goya
Chipotle Peppers in Adobo Sauce, finely
1/4 cup sauce from a can of Goya
Chipotle Chiles in Adobo Sauce
3 tablespoons Goya Minced Garlic,
1 tablespoon finely chopped fresh
Goya Adobo All-Purpose Seasoning, to
2 pounds ground beef (80% lean)
1 teaspoon Goya Vegetable Oil
6 slices Cheddar cheese
6 hamburger buns
6 (1/4 inch thick) slices red onions
6 (1/2 inch thick) slices tomatoes
6 lettuce leaves
1. In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and adobo; cover and refrigerate until ready to use.
2. In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1 inch-thick patties. (Take care not to over-handle meat or else it will toughen).
3. Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill.
4. To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.

Sunday, April 21, 2013

Southwestern Egg Rolls with Cilantro Dipping Sauce

This month the Allrecipes Allstars Ambassadors received Herdez® Cooking Sauces.  I got the Classic Chipotle and Roasted Pasilla Chile. The Chipotle one has definitely got some ZING.  I felt it was best suited for the recipe I came up with.  I have had a few versions of different restaurants Southwestern Egg Rolls and I used the corn and black bean salad from my Grocery deli as a shortcut so I wouldn't have to do all the chopping. AND these are BAKED not FRIED!!!  Double Score.  I created a Cilantro sauce to help cool the sting from the Chipotle or to just add another layer of flavor.

Southwestern Egg Rolls with Cilantro Dipping Sauce
by JennyMac's LipSmack

1 lb ground beef
1 jar Herdez® Classic Chipotle Mexican Cooking Sauce
2 green onions, chopped
1 cup corn and black bean salad (or see note to make own)
1 pkg. egg roll wrappers
1 egg, beaten with 1 tsp. water
oil for coating
Cilantro Sauce:
1/2 c. chopped cilantro
2 green onions, chopped
1/4 cup sour cream
1/4 cup mayonnaise
salt and pepper to taste
1.  Preheat oven to 375 degrees
2.  Brown ground beef with green onion.
3.  Add Herdez® Classic Chipotle Mexican Cooking Sauce and cook until reduced. Set aside to cool.
4.  Add Corn and Black Bean Salad (a mixture of yellow corn, black beans, chopped red pepper, green pepper, onions and lime juice.
5.  Put one egg roll wrapper on cutting board. Turn, so it's a DIAMOND not SQUARE. Coat edges with beaten egg with basting brush.  Place 1-2 Tbsp of mixture on bottom of Diamond.  Fold up bottom point to just cover the mixture. Fold over each side (should resemble an open envelope).  Now roll up fold to the top tip of that "envelope/diamond"  Use fingers to press edges so egg can start the wrapper edges to stick to itself.
6.  Brush each egg roll with oil of choice.
7.  Bake for 10-15 until golden.
8.  While baking put cilantro, sour cream, onions, mayo in a food processor.  Blend until smooth.
9.  Serve cilantro dipping sauce with egg rolls for cool finish to with the ZIP of the Herdez® Chipotle Cooking Sauce.

Cook's Notes:
To make your own Corn Salad: 
Corn and Black Bean Salad can be found in your in your grocery store's Deli, perhaps near the potato salad?  If not, don't worry.  You can use canned or frozen corn.  Drain a can of black beans.  Chop up one red, one green pepper and one onion.  Squeeze one lime on chopped stuff. Mix it all up.  Reserve 1 to 1-1/2 cups of salad to put in your beef with Herdez®.  Eat the remainder of your salad another time or as a side.

These were a keeper!  I was shocked K-man loved the cilantro sauce.  No everyone is a FAN of cilantro.  I know it took me awhile to develop a taste for it.  I swore K-man was gonna ask for Ranch instead.  I believe the word he used was "Killer".  I'll take it.