Roasted Carrot and Farro Salad

This is a sponsored post written by me on behalf of Land O'Lakes, Inc. All opinions are my own.

Nothing puts a bounce in my step like the onset of fall. Cool, crisp days replace the oppressive heat, and a sense of renewal fills my body. Cool weather fruits and vegetables bejewel my little part of the Midwest with rich reds, oranges, and gold around every corner. College football, sweaters and sweatshirts, hayrides, the pumpkin patch, corn mazes...I could go on.

Create a Family Cookbook: Recipes, History and Tradition

A couple of months ago, I mentioned my partnership with Land O’Lakes, whose tagline is ADD A LITTLE GOOD™, which started me thinking about ways that I could bring good to others as an individual. There are all sorts of ways to bring good to others, from something as large-scale as volunteering in the community to something as simple as holding an elevator door for someone.

I decided that moving forward on a project that I've been planning in the back of my mind for years was a great place to start. I've been wanting to create a family cookbook. But when I say cookbook, I mean more than just a recipe collection. I mean a book that holds memories, photographs, history, tradition...and maybe even a few secrets. But also, recipes.

Peaches 'n Cream Stuffed French Toast

This is a sponsored post written by me on behalf of Land O' Lakes, Inc. All opinions are my own.

Summer...lounging by the pool, fresh produce everywhere you turn, glowing skin, cook-outs and bonfires...longer days to connect with family and friends. Sunshine and beautiful days are glorious things. But there's a dark side too all of that sunshine too, and it manifests itself in butter dishes on kitchen counters across the country in the form of a pool of melted butter.

Mixed Berry Crumb Pie with an All-Butter Press-In Crust

This is a sponsored post written by me on behalf of Land O'Lakes, Inc. All opinions are my own.

Before I get into this delectable berry pie, I wanted to let  you know that I'll be working with Land O'Lakes, Inc. as an ambassador through the end of the year. I can't tell you how excited I am to be working with a company whose products I grew up seeing my grandma and my mom use, and that I always have in my own kitchen. I hope you and your family enjoy the recipes that I develop using Land O Lakes^® Butter and other products over the next six months as much as my family does!

Let's talk pie today. More specifically, let's talk pie crust, which seems to be the part of the pie that scares off most would-be pie makers. I can't tell you how many times I've heard someone say that they just can't make crust because they can't roll it thin enough or wide enough, or it breaks apart when after they worked hard at rolling it out and try lifting it into the pan. I get it, really. But let me tell you, there's nothing like the satisfaction of a biting into a pie that YOU made entirely from scratch.

Creamy Lemon-Chicken w/ Artichokes

You (probably) know that I basically live in my kitchen.  It's my room.  It's my comfort.  It's where I create.  On an average day, I spend the majority of my hours in said kitchen.  So yes, I enjoy it.

That is not to say that there are days that I don't even want to turn that knob with the faded numbers on my stove.  Days when I don't care to watch over a pot.  Days when whisking until my forearm aches just doesn't appeal to me.  Or just days when everyday things snatch my time out from under me and dart through the crowd like a determined purse-snatcher... that I am not able to catch up with.

It's times like that when I do one of a few things.
a) complain until tell my beg my ask my husband sweetly to make dinner
b) order pizza
c) hope that there is something hanging around that can be made quickly.  Like, in the matter of minutes.

Okay, there's way more things that I do than that, but those are probably the three most likely scenarios.

Since "option c" can be completed in the least amount of time of those scenarios (you guessed it, "option a" takes the longest), I was looking forward to giving Land O Lakes new product, Sauté Express Sauté Starter, a go!  There are four flavors to choose from - Garlic & Herb, Italian Herb, Savory Butter & Olive Oil and Lemon Pepper.

Basically, they are little squares (well, technically rectangular prisms) of flavor... butter, olive oil, herbs and/or spices.  Throw them into a pan and add fish, seafood, chicken, or pork, and you are minutes away from a quick, well-seasoned meal.  I've tried all four flavors.  I've made pork chops.  I've made shrimp.  I've got a little Tilapia all set up for a date with Garlic & Herb tomorrow.  But so far, the best thing that I've made with the Sauté Express Sauté Starter?  It's this one.

Go ahead and say it.  I know you're thinking it.  That is it!?  Five ingredients in the whole recipe?  How can that possibly yield a meal that is both quick and packed with the tongue-tickling combination of lemon, artichoke, and cream-bathed chicken at the same time?  Were you thinking that?   I don't know how.  Magic?  Innovation?  I simply know that it's true.  And that you'll probably want to run to the market and grab a few boxes of this Sauté Express Sauté Starter to keep in your fridge.

You know.  For "those" days.  When you want a good meal on the table in approximately 30 minutes.  Or less.

Creamy Lemon-Chicken w/ Artichokes

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: saute entree nut-free soy-free chicken artichokes American

Ingredients (serves 4-6)

• 3 squares (3 oz.) Land O Lakes Lemon-Pepper Sauté Express Sauté Starter
• 1½ lbs. boneless, skinless chicken breast, cut into 1-inch cubes
• 1 small onion, peeled & thinly sliced
• 1 (15 oz.) can artichokes hearts, drained & quartered
• ~½ c. heavy cream (or whole milk)

to serve (optional):

• 2-3 c. cooked, warm rice (brown, white, wild, or mixed)
• OR
• 1 lb. pasta, cooked & drained

Instructions

Place a large, non-stick (like a well-seasoned cast-iron skillet or wok or hard-anodized surface) sauté pan over medium-high heat. Add the Sauté Express® Sauté Starter. When it has just about melted completely, add the onions to the pan and cook, stirring, until the onions just begin to soften, ~2 minutes.

Add chicken, and continue to cook, stirring until chicken has browned in spots and cooked through, 7-8 minutes. Add quartered artichoke hearts and cream (or milk), and stir. Cook until sauce just begins to thicken a bit, ~3-5 minutes longer.

Serve hot, over warm rice or noodles, if you wish.

note:

Using whole milk will make the sauce slightly less thick and creamy, but it will taste every bit as delicious.

I received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.