‘Land O’Lakes’ Articles at Sweetnicks

Recipe: Creamy Chicken Mushroom Toast Points {Progresso Recipe Starters}

February 1, 2013 · Narrative

Does the phrase “toast points” bring you straight back to the 1970s or what?

When it comes to developing recipes for clients, the projects usually fall into two categories: 1) They’re looking for a new, original recipe along a certain theme (holiday, event, season, what have you) or 2) They would like you to use a certain product.

I love both angles of it, but the latter is a good opportunity for me to find out about new products I might have otherwise missed. Like it’s how I discovered Pillsbury’s whole wheat artisan pizza crust, which is now one of my favorites.

And this time? It introduced me to Progresso’s Recipe Starters. Whether you use it as a base to build a recipe, or just make a soup out of it, it’s a new, unique product that is worth hunting down.

When I saw that one of the flavors was a portobello mushroom one, I instantly thought of toast points. I don’t know why. Sometimes I can’t explain my mind.

Caramelizing an onion and some garlic first, and then adding a boat load of mushrooms, the recipe starter, and cooked chicken … and man, did it ever amount to a pan full of deliciousness.

To that point that as I was sampling the sauce, I burned my tongue.

And that didn’t stop me from going back for more.

Reduce the sauce a bit so it thickens up, and gently spoon it over a few pieces of toast.

Total comfort food from the inside out. And perfect for this arctic freeze that has been coming through over the past few days.

Did you hear there’s a big game this weekend? While this is *not* a finger food in the least, it is something super quick that you can make for your guests, leaving you more time to enjoy your company and the game, and less time slaving over the hot stove.

Like 20 minutes and you’re done.

Super savory. Simple. Comforting. Filling.

Touchdown.

You knew I had to go there.

If you’re looking for more tips, ideas, and recipes for your own Super Bowl Sunday party, you might want to check out this Land O’Lakes link for more. And now … a giveaway.

Leave me a comment and tell me your favorite party food or recipe to share and you’ll be entered to win a Land O’Lakes giveaway. The winner will receive an Emile Henry pizza stone, a large white serving platter from Crate & Barrel, a reusable refrigerated grocery bag and a high value coupon from Land O’Lakes. Extra entries allowed if you follow me on Instagram, Twitter, or Pinterest (this is only for new followers), or if you follow Land O’Lakes on Twitter, Pinterest, or Instagram. And extra entries for tweeting this giveaway. Entries accepted up until midnight on Tuesday, EST. Good luck!
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Recipe: Roasted Portobello Mushroom and Avocado Open-Faced Sandwiches

July 19, 2012 · Ad-Free, Narrative

I love salt.

I am an admitted saltaholic.

Usually when I sit down to eat with Mystic, he automatically moves the salt shaker near me.

And is shocked if I don’t happen to use it.

I have a salt shaker on my desk at work, in my office at home, the nightstand in my bedroom, the dining room table, and the kitchen table.

The little white cupboard by my stove is filled with all different types of salts. Table. Sea. Kosher. Pink. Grey. Krazy Jane.

And I don’t feel a speck of guilt about it.

Mostly because when I have my annual check-ups, I make the doctor check things like blood pressure and cholesterol and such, to make sure all is good.

And it always is.

Some things never change. My blood pressure was only high one day in my life that I can recall. It was high enough on 2/8/08 that my obgyn told me she would induce the labor for Madeline.

But that’s a completely different story that ends with … I will forever hold Bank of America responsible for her birth date. I know. It’s a good story. Not so much for Bank of America.

But back to salt.

Land O’Lakes has this new butter that has olive oil and sea salt.

I mean, doesn’t that just make you swoon?

You, as in, my fellow saltaholics.

Go on. Raise your hand. I know I’m not alone.

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Recipe: All-American Cheeseburger {Land O’Lakes Cheese}

July 16, 2012 · Ad-Free

When the folks at Land O’Lakes were looking for participants to celebrate their new 4 Cheese Italian Blend cheese, and their 30 Days of Outdoor Dining event, I was all in. I mean, cheese? For real? If you’re a long-time reader of Sweetnicks, you know how much we, ok I, love cheese. When I was pregnant with Madeline, I couldn’t get enough (see Exhibit A). But luckily I also craved fish and fresh fruit. With wild abandon.

For this Land O’Lakes event, we were asked to create a recipe experimenting with their new cheese, and I knew exactly what I would make. My parents are fans of my hamburgers. I never make them the same way twice, throwing in a little bit of this and a little bit of that, but the end result is always full-on flavor and juiciness. This challenge would give me a chance to turn at least one of my burger inspirations into an actual recipe!

When it comes to toppings for your burgers, cheese is a given. The more the better. Sometimes I shred it up and stuff it inside. Sometimes I put a few slices on top. And then I pile on the other toppings. Avocado. Caramelized onions. Sautéed mushrooms. Oh yes, please. All the better if the toppings are dripping through your fingers as you go in for your next bite.

Now the Land O’Lakes cheese in question? This 4 Cheese Italian Blend is a mix of Asiago, Parmesan, Romano, and American, giving it a nice melty creaminess, with a teensy little punch of salt. The perfect foil for a good all-American burger. Just a few ingredients from the grocery store, and you’ll be well on your way to celebrating summertime. Outdoor dining. BBQs. Cheeseburgers. Perfection.

P.S. A few quick tips on making hamburgers:

Do not over-handle your meat. Mix the below only until combined, and when shaping into patties, handle the meat as little as possible.
When shaping into patties, divide the mixture into 8 even sections, that way you know your hamburgers will all be the same size and cook at the same rate.
When forming your burgers, don’t make them too, too thick or else they will be high and well done, while still raw on the inside. I aim for about 1/4-1/2″ thick.
Place a small thumb indentation in the center of each patty before cooking, that way the finished product will have a nice and even top.

Be sure to check Kitchen PLAY every day for the next fabulous recipe featuring new LAND O LAKES^® 4 Cheese Italian Blend or LAND O LAKES^® Deli American Cheese. Then, get in on the fun by leaving a comment with your own “30 Days of Outdoor Dining” tip for dining al fresco this summer. If you do, you’ll be entered to win a lovely grilling prize pack, including one grilling spatula, one marinade brush, one set of tongs and one grill scraper. Kitchen PLAY will be giving away four prizes total, one each week! Please visit Kitchen PLAY for sweepstakes guidelines.

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