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North Carolina, United States

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1. All my posts are written for myself first (with my followers in mind of course). If I make money from a post due to third party advertising such as Google or Foodbuzz, then so much the better.
2. If I write about a product, cookbook or restaurant, chances are that I received the product, cookbook or meal for FREE.
3. If I write a review about a product, cookbook or restaurant that was not FREE, I will disclose that in my post. I will always write about local establishments and businesses (non-chain) gratis- I support local businesses and hope you will too.
4. FREE product does not guarantee a positive review.
5. If you are interested in sending me a book or product to review, or want me to review a restaurant, please know that I make every effort to post reviews within 4 weeks of receiving a book, within 2 weeks of receiving a product, and within 1 week of dining at a restaurant.
6. I write for several websites and print publications in addition to my blog and my writing interests are strictly food or cooking-related, so please make sure that your book or product is food-related in some way.
Tuesday, August 28, 2012

School-Night Meal Idea: 10-Minute Corn Chowder

If you're looking for quick-and-easy school-night meal ideas, have I got a recipe for you! This amazing chowder is not only delicious, it's so easy to make, you can have it on the table in just 10 minutes. All you need to make this a well-balanced meal (see is a veggie side-salad and a 1/2 ham sandwich (choose reduced or low-sodium ham, and whole-grain bread).

My favorite thing about this chowder? It costs less than $1.00 per serving!

10-Minute Corn Chowder
(Serves 4 @ about .71 cents per serving)

1 teaspoonvegetable or Canola oil
1⁄2 small onion (chopped)
1 teaspoongarlic (minced)
4 tablespoonsflour (all purpose)
3 cupsnonfat milk
2 teaspoonsprepared yellow mustard
1⁄4 teaspoon thyme (dried)
black pepper (to taste)
2 cupscorn kernels (frozen)
4 tablespoonsshredded reduced-fat Cheddar cheese

1. Heat a large pot or Dutch oven over medium-high. Add the oil and saute the onion and garlic until golden, about 2 minutes.

2. Meanwhile, place the flour, milk, mustard and seasonings in a small bowl and mix well.

3. Add the milk mixture to the skillet followed by the corn; mix well until the mixture comes to a boil and thickens, about 3 minutes. Stir frequently to keep the mixture from burning.

4. Divide into four bowls and top each with 1 Tablespoon of shredded cheese.

Note: If you want to "up" the deliciousness factor even more, try sprinkling some real bacon crumbles over the cheese just before serving. Heaven!

Serving size: 1-1/4 cup

Friday, February 3, 2012

Johnsonville Italian Inspirations House Party

Do you like Italian sausage? How about food-themed parties with friends? Apply to host a Johnsonville Italian inspirations party today @ I just did! We cook a lot of Italian food around our house, and my go-to meat of choice is always Johnsonville Italian's economical, tastes great, and adapts to so many recipes. Stay tuned to see if I'm chosen...if I am, there will be awesome recipes and pictures posted right here on March 25th. Thanks Johnsonville!

Food for Thought:

"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

- Barbara Costikyan


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