Giveaway Alert – Kindle Fire & $50 Amazon Gift Card

Happy Friday! I must be in a giving mood this week. If you read my blog, you know I had a Crate & Barrel Valentine’s Day Giveaway kick off on Monday. It’s still open, so if you haven’t entered yet, you still have time! Click here to sign up and (hopefully) win!

On to giveaway #2 for the week…

kfire_giveaway

I’ve teamed with Wine & Glue and a fabulous group of bloggers to treat 1 lucky reader with a Kindle Fire & $50 Amazon gift card.

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This Kindle Fire has a 7″ LCD display, Wi-fi, and 8GB. How awesome is that??!! I’d totally love to enter this giveaway! (but I won’t because I’m a host.) I have yet to buy a Kindle for myself but it’s on my list of things to get. I love the Kindle commercial of the girl reading by the pool on vacation and she’s totally schooling the guy on how awesome her Kindle is. You can totally be THAT girl! Just sign up below and the winner will be announced next Friday.

In the comments section, let me know what would be the 1st thing you would download onto your new Kindle Fire. :) Good Luck!

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Shrimp Quesadillas with Spicy Mango Salsa

Shrimp Quesadillas with Spicy Mango Salsa via The Tasty Fork

I think I could eat just about anything wrapped in a tortilla… but quesadillas are one of my favorites. I’m always trying to think of new quesadilla recipes. And with every quesadilla, there must be salsa. (Another one of my favorite things!)

I’m cooking for 1 this week. The hubby is out of town so I find myself wanting more appetizer/snack meals. I originally planned to make Shrimp quesadillas on Saturday but instead I ate a bag of BBQ popchips. Ooops..

spicy mango salsa from The Tasty Fork

So I made this little appetizer for dinner last night and it was perfectly filling! I filled the quesadilla with shrimp, onions, tomatoes, corn, cilantro and pepperjack cheese. Spicy Mango Salsa recipe is something I make pretty often, as I can easily eat chips and salsa for dinner any night of the week. :) I like to add avocado, jalapenos, cilantro and onion to my mango salsa. Its sweet, spicy and has a creamy texture from the avocado.

I’m totally in love with this quesadilla recipe and I’ll definitely be making it again!

spicy shrimp quesadillas @ the tasty fork

If you haven’t already, remember to sign up for my Valentine’s Day Giveaway! I created a cute gift pack with products from Crate & Barrel. I’d loooove to keep it for myself but I’ll be nice and give it to a lucky reader. Sign up now!

Shrimp Quesadilla with Spicy Mango Salsa

  • 1 tbsp extra virgin olive oil
  • 1 cup red onion, diced
  • 1 garlic clove, minced
  • 1 tomato, diced
  • 1 cup corn
  • 20 cooked shrimp, tails removed
  • Cumin, to taste
  • Salt, to taste
  • 2 cups pepperjack cheese, shredded
  • 1 tbsp cilantro, chopped
  • 4 tortillas, burrito size

Mango Salsa

  • 2 cups mango, diced
  • 1/2 cup red onion, diced
  • 1 jalapeno, ribs and seeds removed
  • 1 avocado, diced
  • 2 tbsp cilantro, chopped
  • 1 lime, juiced
  • Salt, to taste
  • Tortilla Chips

Directions:

  1. Saute over medium heat oil, onions and garlic. Stir and cook until onions are soft. Add tomatoes and corn, cook for 1 min. Add shrimp, cumin and salt. Cook for 1 more minute.
  2. In a clean skillet, place tortilla in pan. On one 1/2 of the tortilla, sprinkle cheese & shrimp & veggie filling. Add a dash of cilantro and more cheese on top. Fold the empty half over the filling. Cook for 3-5 minutes and flip. Brown the other side of the tortilla for 3 minutes. Slice into triangles and serve with salsa and chips.
  3. To make Spicy Mango Salsa – Add mangos and the next 5 ingredients into a bowl. Add a dash of salt and taste. Serve right away or store in an airtight container.

meghan sig

Very Berry Oatmeal Muffins and Valentine’s Day Themed Giveaway!

Very Berry Oatmeal Muffins on The Tasty Fork

Yay yay yay!! I can’t decide what I’m more excited about — healthy breakfast muffins or my 1st giveaway!? Let’s start with the muffins…

I hope all of the new year’s resolutions you’ve made to eat better are still on your mind… if not, no fear, these muffins are pretty good for you but they don’t taste like light muffins. We’ve all tried a store bought “”light” muffin, right?? I’m sure after your first bite (you might have gagged) and then threw it straight into the trash. This has been my experience… I’ve tried multiple light muffins from the grocery store, all have the same result. I guess I’m easily fooled by cute packaging.

Very Berry Oatmeal Muffins @ The Tasty Fork

My breakfasts lately have been smoothies, so I wanted to switch it up & still keep it healthy. Muffins are the perfect breakfast when you need eat something while running out the door. Adding oatmeal to the muffin batter makes it a bit more dense and provides texture. I love using a mix of berries instead of just the usual blueberry. Since it’s January in Chicago, I used a frozen cherry berry medley from Trader Joe’s. It had cherries, blueberries and blackberries. So good!

The Tasty Fork Very Berry Oatmeal Muffins

If you’re looking for a healthy, good muffin – give them a try!

Very Berry Oatmeal Muffins

  • 1 2/3 cups quick-cooking oats
  • 2/3 all-purpose flour
  • 1/2 cup whole-wheat flour
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 16 oz frozen berry medley
  • 2 tablespoons all-purpose flour
  • Cooking spray

Directions:

  1. Preheat oven to 400 degrees. 
  2. In a food processor, add oats and pulse until it’s like a cornmeal texture.
  3. Add oats and all dry ingredients (up to salt) into a large bowl. Mix well.
  4. In a separate bowl, add buttermilk and the rest of the liquid ingredients (through eggs.) Pour into the dry ingredients. Stir until moist.
  5. Combine berries with 2 tablespoons flour. Add berries and fold into batter. Spoon batter into 24 muffin cups coated with cooking spray. Bake 20 minutes. Remove from pans immediately; place on a wire rack to cool. Store in an airtight container.

Inspired by Cooking Light

The Tasty Fork Giveaway Valentines Day C&B

Besides having a love for muffins, I LOVE Crate & Barrel! They always have the cutest stuff. I think I registered for every item in the store when I got married. The C&B catalog arrived the other day and they had adorable Valentine’s Day decor. I promised once I was done with my blog design makeover, I’d celebrate with a giveaway. Today is the day!! Here is what you could win:

* 4 (14 oz) Valentine’s Day Mugs

* 4 Dessert Plates

* Set of Valentine’s Day Dish Towels

 

a Rafflecopter giveaway

*** The giveaway will run until Sunday (midnight) and is open to those who live in the United States. GOOD LUCK!!!

Follow Friday – {I Love} My Disorganized Life

Happy Friday!! I’ve got a give away going on next week. It’s my very first and I can’t wait to share with you what I’ll be giving away. Be sure to come back on Monday and enter for some prizes!!

I’m so happy to be sharing with you a great blog follow. Rachel from {I Love} My Disorganized Life is one of the sweetest people I’ve had the opportunity to blog with and I’m so happy she’s my friend! (awwwe!) She writes in such a light hearted way, it’s hard to believe she’s been married for over 20 years, has kids AND grand kids. We’re both trying to figure out this blog world together and she’s doing an amazing job! Besides blogging about desserts and crafts, Rachel co-hosts a link party every Wednesday called Wicked Good Wednesdays. You should check it out!

I’ve bent the rules for my Dear Rachel and besides recipes, I’ll also be sharing her craft tutorial posts. I’m not crafty but I know some of my readers like to go on a shopping spree at Hobby Lobby, so I hope you like ones I selected. Here are 5 of my favorite blog posts from {I Love} My Disorganized Life.

1. Mixed Up Caramel Turtles

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Rachel posted this recipe the day after Thanksgiving. I immediately forgot about all of the food I ate the day prior and made these turtles. Excellent & tasty!!!

2. Infinity Scarf

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I’m totally obsessed with scarves!  If I ever become crafty, I’m totally following Rachel’s tutorial and making my own.

3. Blue Ribbon Pumpkin Muffins

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Muffins are the best morning treat and this is Rachel’s favorite muffin recipe. It’s a must make in my book!

4. Spiral ToteStep complete text

Pick up your favorite fabric and make yourself a tote! (and make one for me, too!!) Rachel has step by step directions so you’ll know what to do.

5. S’more Chocolate Chip Cookies

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S’mores aren’t just for camping. I’d love to eat some of these cookies with a big glass of milk and watch some movies!

Are you a new fan of {I Love} My Disorganized Life?? You must head over to her blog and see all of her posts. I love how Rachel takes the time to respond to every comment, so if you like something, let her know!  You can stay up to date with Rachel and her blog by following her on social media.

Have you missed my past #FollowFriday posts? No fear, I have a pin board with all of the past blogger’s recipes for easy reference. How can you be my Featured #FollowFriday Blogger next week? It’s easy! All I have to know is know about you! Make comments on my blog, get active in Link Parties or take drool worthy pictures. (I’m easily distracted by yummy looking food!) If you are featured, all I ask is for you to tell you fans & followers you were featured on The Tasty Fork. I’ve got a #FollowFriday button on the right sidebar if you’d like to add it to your featured list.

Have a great weekend! See you on Monday!

Sriracha Turkey Meatloaf

Sriracha Turkey Meatloaf recipe from The Tasty Fork

For all of my Sriracha and spice lovers, you’re gonna love this recipe…

I’ve been making my version of this meatloaf recipe for a couple of months. Sorry I’ve been greedy and not sharing it with you. This isn’t your everyday meatloaf recipe but trust me, it’s really good!! It’s a bit healthier — I used ground turkey instead of beef & pork. I know ground turkey can get dry pretty easily but I’ve added sauteed onions and mushrooms to the meatloaf mixture to keep it juicy. By adding soy sauce and sriracha to the mixture and the glaze on top, it gives this meatloaf a great Asian flare.

sriracha turkey meatloaf I the tasty fork

If you don’t like spicy foods or can’t find sriracha, you can leave it out. I think the recipe will still provide a lot of flavor and you won’t have many leftovers. :)

If you do have leftovers, it warms up great! I can only imagine what a wonderful spicy turkey meatloaf sandwich this would make. I would’ve tried that for lunch today but we’re all out of bread in our house. DOH!

Tomorrow’s blog post will be back to my usual Friday thing — #followfriday. I can’t wait to share with you one of my favorite blogging buddies recipes AND crafts. (Yes, crafts!!)

If you haven’t subscribed yet to The Tasty Fork, you’re going to want to so you won’t miss my 1st giveaway!! It’s going on next week, so sign up to get my blog updates via email or like me on facebook to stay up to date!

meghan sig

Sriracha Turkey Meatloaf

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Salt & pepper
  • 8oz sliced mushrooms
  • 1 lb ground turkey
  • 1 cup panko bread crumbs
  • 1.5 tbsp reduced sodium soy sauce
  • 1.5 tbsp sriracha
  • 1 egg, beaten
  • 1/4 cup parsley, chopped
  • 1 tbsp worcestershire sauce
  • Cooking spray

Glaze Recipe

  • 2 cups ketshup
  • 1.5 tbsp soy sauce
  • 1 .5 tbsp sriracha
  • 1 tbsp brown sugar
  • 2 tbsp dijon mustard

Directions:

  1. Preheat oven to 350 degrees.
  2. In a saute pan, add oil and when it’s at a medium heat, add onion, garlic and mushrooms. Season with salt & pepper. Saute until onions are soft, about 8 minutes. Let the  veggie mixture cool off for 5 minutes.
  3. Add the veggie mixture, ground turley and the next 6 ingredients to a bowl. Mix the meatloaf with your hands. Spray a medium size casserole dish or broiler pan with cooking spray. Form meatloaf into a 9×5 inch rectangle.
  4. To make the glaze, add all of the ingredients and stir until smooth. Taste and add more sriracha or soy sauce if needed. Top glaze over meatloaf. Cook in the oven for 40-50 minutes or until the internal temperature of the meatloaf is 180 degrees. Let the meatloaf set for 10 minutes before serving.

The Tasty Fork Sriracha Turkey Meatloaf

Inspired by Cooking Light

Feta Dip with Fresh Herbs & Lemon

Feta Dip with Fresh Herbs and Lemon via The Tasty Fork

It seems like ages ago, but before Christmas, I went to a Holiday Theme Pinterest Party. Being a total pinning addict, this was such a fun party! Everyone made something to share and the recipes had to come from one of your pin boards.

I asked for help from my readers about their favorite party food pins. My friend, Maddie, gave me a great recipe from one of her pin boards. She said it’s always a huge hit anytime she’s made it. It’s super easy, no cooking required and it’s transportable.

I did make a couple changes to the recipe. I used reduced fat feta cheese (you can’t taste the difference!), replaced dried herbs with fresh oregano, parsley & basil and topped the dip with fresh lemon juice.

The dip was a huge hit! It was almost like a Greek style bruschetta since we ate it with bread. It’s definitely something I’ll be making again!!

meghan sig

Feta Dip with Fresh Herbs & Lemon

  • Extra virgin olive oil
  • 1lb Reduced fat feta cheese (buy it in a block, not crumbles)
  • 3 -4 Roma tomatoes, diced
  • 10 Green onions, chopped
  • 2 tbsp Parsley, chopped
  • 1 tbsp Oregano, chopped
  • 1 tbsp Basil, chopped
  • Red pepper flakes (optional)
  • Salt & Pepper, to taste
  • 1 lemon, juiced
  • 1 baguette, sliced

Directions

  1. In a large platter, pour olive oil. (it should cover the bottom of the platter.)
  2. Crumble feta cheese over platter. Add tomatoes, green onions and herbs. Mix everything together.
  3. Taste. Add red pepper flakes, salt & pepper.
  4. Top dip with lemon juice.
  5. Serve with bread. I bought a french bread baguette from the bakery section at my local grocery store and that was perfect with this dip!

Inspired by Clover Lane

Kiwi, Kale & Apple Smoothie

Kiwi Kale Apple Smooth The Tasty Fork

Hi Everyone!! I’m so happy to back and sharing recipes with you. My bloggy break was a little longer than expected. My mother in-law passed away right after Christmas and I wanted to spend as much time as I could with my husband’s family. As tough of a time it was letting her go, we still managed to have fun as a family. We went to the movies, joined a gym, hosted a New Year’s Eve party and ate a ton of food.

I spent a lot of time with my sister in-law, Janet, during the past few weeks. She truly is one of my favorite people. She’s enthusiastic about everything and has such a great spirit! We probably stimulated the Fort Wayne economy with our daily shopping trips. (We both love shopping malls but rarely get to them since we live in big cities.) On one of our shopping trips, Janet was tempted to buy a Vitamix blender. This is partly my fault; I’m obsessed with mine and always talk about how much I love it. After not being able to find a juice bar in Fort Wayne, Janet was more than ready to buy it but her inner spending demon told her just to wait. Good Girl — because when she returned to Hoboken, Santa had left her a Vitamix underneath the tree.

I got home from Fort Wayne on Saturday and one of the first things I needed to do was make some healthy smoothies for the week. Only eating one food group (casseroles!) for the past 2 weeks, my body needed to get back to healthy eating. And since everyone is still into their New Year’s resolutions, I thought posting a green smoothie recipe would be great!

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Did you know you need 9 serving of fruits and vegetables a day?? 9!!! It seems pretty overwhelming. But when you drink your fruits & veggies, it makes it a lot easier. This Green Smoothie is vibrant in color and rich in healthy foods. It tastes great!! I like to make large batches and store individual servings in the fridge so I always have some on hand. This smoothie will keep in the fridge for 3 days in an airtight container.

Head to your produce isle and stock up on your produce. Getting your 9 servings of fruits & veggies just got easier.

meghan sig

 

Kiwi, Kale & Apple Smoothie

  • 1/2 cup cold water
  • 1 pear, cut into chunks
  • 1 orange, peeled and halved
  • 1 lemon, juiced
  • 1/2 cucumber, peeled and cut into chunks
  • 1 green apple, seeded
  • 2 kiwi, peeled and halved
  • 1 cup kale, ribs removed
  • 1 cup romaine lettuce
  • 1 cup parsley
  • 1 cup frozen pineapple
  • 2-3 ice cubes

Directions:

Put all ingredients into the blender and puree until smooth. If you don’t have a powerful blender, that’s fine, just cut the fruits and veggies into smaller pieces.

kiwi apple kale smoothie the tasty fork

Happy New Year.. and a new look!!

Hi Guys! Pardon my dust :)  I’m trying to switch over my site to wordpress.org. Please head over to my facebook page to stay up to date with new blog… give away coming soon!!!

Happy New Year!!

Meghan

Mediterranean Turkey Sandwich

Quick post today! First off, I will not be doing my usual #FollowFriday post tomorrow. Instead, I’ll be participating in Cookies & Crafts for Sandy Hook. Crazy for Crust has organized a way for the blogging community to show support and give tribute to those effected by the shootings last week. (I’ve copied and pasted part of her post from her blog below.)

On Friday, December 21, 2012, we are going to honor the victims, families, and community of Newtown by doing a post in their honor. Cookies and Crafts for Sandy Hook will be one way we can show support in the aftermath of this unimaginable event.

cookies-and-crafts-for-sandy-hook

On Friday, December 21, write a post sharing a cookie or a craft and a tribute to Sandy Hook Elementary School. There is no specific requirement…just do or make something to show your support. Maybe something you would make for, or with, your children.

Please spread the word about this united effort wherever you can. You can use the hashtag #BloggersforSandyHook.

Don’t have a blog? That’s okay. You can still share something for Sandy Hook. Take a picture and post it on your Facebook wall, your Twitter feed. Share on Instagram or your Google+ or wherever you can to unite us in our tribute.

So please come back tomorrow to see what treat I’ve made. I still have no idea what to do. I tried making cookies yesterday and it was a total epic disaster. I used to think it was my oven’s fault, but now that I see a pattern, it’s probably just me. :)

Mediterranean Turkey Sandwich The Tasty Fork

Do you love turkey? How about turkey sandwiches? I sure do but doing the typical turkey, mustard and cheese thing gets pretty boring for me. I came up with a Mediterranean sandwich spread, almost like a tapenade, to switch up the everyday turkey sandwich. The spread consists of artichokes, roasted red peppers, onions, banana peppers, balsamic vinegar & extra virgin olive oil. Add to a blender or food processor, and then you have a low-calorie and flavorful sandwich spread. You won’t miss the mayo or mustard with this sandwich!

If you’re having guests in town for the holidays, this sandwich is great for everyone and it’s a little different from what you can get anywhere else. Pair it with some sweet potato fries and you’ve got a filling meal.

Mediterranean Turkey Sandwich

  • 10 oz can artichoke hearts, drained 
  • 1/2 cup roasted red peppers
  • 1/4 cup onion
  • 1/2 banana peppers, mild
  • 1-2 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • Dash of red pepper flakes
  • 8 sandwich rolls
  • 1 lb deli turkey
  • reduced fat feta cheese crumbles
  • lettuce
  • shredded carrots

Directions:

  1. In a blender or food processor, add artichokes and the next 6 items. Blend until is a paste consistency.
  2. Warm sandwich rolls in the oven. Split and spread both sides of bread with the artichoke mixture.
  3. Top with turkey, feta cheese crumbles, lettuce and shredded carrots.

Recipe Makeover — Creamy Chicken & Wild Rice Soup

Christmas is less than a week away!!! I finished my holiday shopping on Monday. (Thank you, Amazon!) I had everything shipped to my in-laws houses, so fingers crossed all of the gifts will be there when I arrive this weekend.

I really do try to eat healthy during the week and get to the gym 5-6 days/week. It’s an active effort everyday and trust me, there are days when I think to myself, “It would just be easier to pick something up to eat.” Or, “Gosh, I have so much work to do. I should just skip the gym.” But I know that’s just my lazy inner self just getting the best of me. There are a few strategies I use to keep me on track.

  1. Packing a gym bag in my car prevents me from coming home and keeping me there.
  2. Find others who can be support you and help you to be accountable — Find a gym buddy. Sign up for classes. Write down in your planner when you’ll be going to the gym each day.
  3. Plan meals ahead of time and look for healthy substitutes.

I can’t help you with making sure to pack a gym bag everyday, but I can help you with a getting involved with a community and healthy meal planning. Emily from Sweet Bella Roos has started an online community called Counting Cupcakes. (How cute!!) This group is for anyone who wants to start (or continue) to live a healthy lifestyle. There will be a weekly newsletter which will feature a healthy recipe, a sweet treat recipe and a weekly meal plan. Click on the cute lil cupcake to sign up!

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When you look at your favorite recipes, try to find new ways to make it better for you. Add more vegetables so you get fiber and stay full longer, skip butter & cream and use olive oil & skim milk instead, use fresh herbs and seasonings instead of salt or fat. It takes some practice, but I know you can do it.

There is a local restaurant in town and they have the best chicken & rice soup I’ve ever had. It’s creamy and delicious. I really wanted to recreate it at home and make it a lighter option. I added vegetables & brown wild rice. Instead of cream, I used skim milk and reduced fat cream cheese to give it a creamy texture. It totally worked! And since I made it at home, it wasn’t loaded with salt and I wasn’t tempted to dunk a huge loaf of bread into the soup. (this restaurant gives you huge portions and a loaf of bread which every order. It’s a total calorie bomb.)

Recipe Makeover Creamy Chicken and Wild Rice Soup the Tasty Fork

I know with Christmas & New Years right around the corner, you might not be in the mood for a soup makeover recipe, but pin it and come back when you’ve started your new years resolution to get healthy. It doesn’t taste like a “diet” meal, which is important to me! :)

Creamy Chicken & Wild Rice Soup

  • 1 cup uncooked wild rice (I used Uncle Ben’s and included the spice packet.)
  • 2 tsp extra virgin olive oil
  • 1 small onion, diced
  • 1 tsp fresh thyme
  • 3 celery stalks, sliced
  • 3 carrots, sliced
  • 2 garlic cloves, minced
  • 2 potatoes, peeled and diced
  • 3 cups chicken stock
  • 3 cups skim milk
  • 1/3 cup flour
  • 4 to 8 ounces reduced fat cream cheese, cut into cubes
  • 2 cups cooked skinless boneless chicken breasts, chopped
  • Salt & Pepper
  • Parsley, chopped for garnish

Directions:

  1. Cook rice according to package directions. When cooked, set aside. 
  2. In a large dutch oven, bring the heat to medium and add oil. When the oil is warm, add onion & thyme. Stir & cook for 2 minutes. Add celery, carrots, and garlic. Saute for another 5 minutes. Add potatoes and stock; bring to boil. Cover pot; reduce heat to a simmer until potatoes are tender.
  3. Combine milk and flour; stir with a wisk and make sure there are no clump. Pour milk mixture into soup and let simmer for 10 minutes. Stir in cream cheese. When all of the cream cheese has dissolved, add in rice & chicken. Let all of the ingredients fold into the soup and warm up. Taste and season with salt & pepper if needed. Garnish soup with parsley.