Schwartz Season-All Pork Loins with Fast Gravy Recipe

Monday, September 30, 2013

A sprinkle of perfectly blended herbs and spices and a fast gravy transform this week night meal into one worthy of a special occasion!
Schwartz Season All Pork Loin Steaks with Fast Gravy from www.anyonita-nibbles.com
Feeds 2 adults; 1 toddler

Have you ever tried pork loin steaks? They're basically boneless pork chops that are lean and are trimmed of most of their fat. When I'm in a rush or don't want to spend ages in the kitchen, I'll opt for this cut of pork as it cooks quite quickly and is juicy, too.

This recipe is one of those perfect, midweek meals that taste like it took hours to prepare. And you only need four ingredients to make the pork steaks and gravy! I was really impressed with the Schwartz Season-All Herb and Spice Blend that I used to make these. The combination of herbs and spices is perfectly balanced and really quite flavorful. I was worried about it being reduced salt, but I didn't need to add salt at all!

You can tell from my herb and spice rack that I love Schwartz's products,especially their spices as they tend to have a longer shelf life than shop brands. So I expected to be pleased with this blend and knew the level of quality to expect. On all accounts, I was satisfied.

I finished the dish off with a quick gravy that really helps to elevate everything and tie it all together. Plus, by using more of the herb and spice blend in the gravy, everything tastes complete and moreish. And it doesn't take ages to prepare! What more could you want for a weeknight meal?

Disclaimer: I was compensated for this post by getting to use and keep the herbs and spice blends I received. Even with my full belly, all opinions are mine and were not bought, bribed or beaten out of me.

Crockpot Pumpkin Pie Pudding from Mostly Homemade Mom

Saturday, September 28, 2013

Pumpkin pie gets a hands-off makeover with this easy, slow cooker dessert that will get you in the mood for autumn!
Pumpkin Pie Pudding from Mostly Homemae Mom on www.anyonit-nibbles.com
Feeds  6

Today, I'm so excited to be wrapping up Slowcooker Week with a recipe from the Slowcooker Queen herself, Kelly from Mostly Homemade Mom! If you've never visited Kelly's blog, I'm sure this post is going to drive you right over! She's full of good idea and great looking food. Welcome, Kelly!

Well hello everyone and a huge Happy Fall to you! My name is Kelly and I'm lady behind the scenes at Mostly Homemade Mom. I have a "thing" for shortcut recipes, but I guess more specifically, shortcut recipes that look like you slaved away in the kitchen all day. Yep, I'm a big faker. :P
 
On top of that, I might have a *slight* obsession with my Crockpot. Most slow cooker recipes require 15 minutes or less of prep time, then you just dump it in and turn it on. Then at the end of the day you come home wondering what the hay you're going to make for dinner, you walk through that door, and you remember that you rock. I love that feeling.
 
Today, though, I'm bringing you something a bit different - a Crockpot dessert. If you haven't tried making desserts in the Crockpot, I'm here to help you get on board! To be honest with you, something magical happens when you mix these ingredients together and cook them low and slow. It literally tastes like a pumpkin pie in the Crockpot, it's pretty close to amazing. I'm thinking this would be an amazing dessert for Thanksgiving - have it cook away on it's own while you get the rest of the dinner ready. Whatever you do, don't skip the whipped cream. There's something about the warm pumpkin pie pudding with the cold, creamy whipped cream that just takes it over the top. Yum!
 
Slowcooker Week on www.anyonita-nibbles.com

Slow Cooker Jerk Chicken, Rice and Peas and Roasted Lime

Friday, September 27, 2013

A twist on classic Caribbean Jerk Chicken slow cooked in a sweet and fiery Jerk glaze before crisping up in the grill. Served with roasted limes and authentic rice and peas, this recipe is a solid family favorite!
Slow Cooker Jerk Chicken with Rice and Peas and Roasted Lime from www.anyonita-nibbles.com
Feeds 2 adults; 1 toddler with leftovers

This isn't your authentic Jerk Chicken recipe, well not fully. The term jerk refers to both the spices that are used and to the technique applied to the protein. We've got the spices down, so in that sense of the recipe, we're on point. I didn't bother with the technique, though. Instead of jerking the chicken around to tenderize it and coax it to break down, I've allowed the slow cooker to do all the hard work. The crock pot tenderizes and cooks the meat and I just finish off with an extra drizzle of the sweet and hot glaze before letting it crisp up in the grill/broiler. It's a you scratch my back, I'll scratch yours kind of relationship and I completely dig that.

I was born on a US military base in the Caribbean. While none of my immediate family are Caribbean, I believe location plays an important role in a person's make up and I consistently find myself inspired by and enthralled with Caribbean food. We only lived in the Caribbean for about 2 years and I don't remember much about it (other than what I see on slightly embarrassing home videos) but food from the region resonates with me.

I love how easy this dish is and how much flavor you can really pack into that glaze. I stored the leftover glaze (that wasn't contaminated by raw chicken) in a jar in the fridge for two weeks and used it like you would barbecue sauce. Unbelievable.


#GetHimFed 10

Welcome to #GetHimFed with Jess from Hungry Harps and me! :)

We have all heard the saying, “The way to a man’s heart is through his stomach.” It’s true – and any good woman knows it! Not only do men love to satisfy their hunger with something delightful on the palate, they are also in love with the fact that their meals are made, with love, by the women in their life. Sometimes they are even eager to please back after tasting a recipe that was whipped up for them – and those are the ones we are looking for at #GetHimFed!

No Follow vs Follow Links

Thursday, September 26, 2013

No Follow vs Follow Links

Written by: on

Welcome to the Blogging Crash Course! 

Helping you grow your blog into the powerhouse you know it can be!

No Follow Vs Follow Links Tutorial from www.anyonita-nibbles.comWhether you blog for money or just for fun, you want your blog to be read by others. Even if we're not ready to openly admit it, all bloggers with public blogs seek some type of validation from their readers. It's why we write publicly in the first place! 

Personal feelings about Google's Big Brother cum watch dog mentality aside, it's important to follow some of the guidelines they give in Webmaster Tools. After all, people use search engines to find blogs (most people use Google) and adhering to Webmaster Tools guidelines means you're in good stead to have your blog searched, indexed and eventually accessed. 

One of the trickiest technical bits about blogging is those pesky follow and no follow links. What are they? When do you use them? Do they matter? Don't you want everyone to follow all the links you share? Isn't that the point of a link? 

I'm glad you've asked (and many of you have asked! Those questions are pulled straight from my emails with you!). Let's find out the answers.


Crock Pot Lamb Shanks with Homemade Pappardelle Recipe

Wednesday, September 25, 2013

Rich and tender lamb shanks get slow cooked with sweet carrots and tomatoes and served on a bed of soft, buttery freshly made pappardelle noodles in this comforting dish perfect for autumn!
Crock Pot Lamb Shanks with Homemade Pappardelle from www.anyonita-nibbles.com
 Feeds 2 adults; 1 toddler with leftovers

This recipe is one of those perfect bung it all in the slow cooker and forget bout it dishes. While I served my lamb shanks with homemade pasta, you wouldn't have to. Shop-bought pappardelle would suffice. I only used one lamb shank to make this entire pot. Granted, it was a fairly large shank, but it fed three of us, twice. If you only want to use one, just bulk up the dish with a few more vegetables and you'll get away with it.

I love lamb when it's been cooked low and slow and falls apart in your mouth. It has such a richness to it, it teeters on the verge of tasting slightly gamey but with a welcomed sweetness that saves it from the harsh metallic taste of venison. I'm still new to lamb, having only tried it back in 2008 when I first moved to Manchester. A group of friends and I were on our way down to London and had stopped at a motorway services (think rest area like they were in the good ol' days with restaurants and people milling about) for lunch. One of the girls in the group, an Aussie named Kate, bought a big serving of lamb shanks and proceeded to educate me on its taste. I was hooked.

Growing up in the American South, lamb wasn't something that we ate. The proteins on loop in my mom's kitchen were beef, pork, chicken and shrimp and the occasional catfish. Not to perpetuate any stereotypes, but in the 70s 80s and 90s in the States, a certain type of person ate lamb. Mostly the Brady Bunch and families of a similar ilk on telly were seen slicing into dainty chops while they schemed or plotted or laughed over some late shenanigan. I certainly didn't know anyone who'd ever eaten it. It's a shame, too, because I've been missing out!

36 Best Ever Slow Cooker Recipes

Tuesday, September 24, 2013

36 Best Ever Slowcooker Recipes! You guys really delivered last week from the slow cooker prompt! Enjoy the feature!


This list has been expanded and is available on Pinterest:

Slow Cooker/Crock Pot Week on Anyonita Nibbles

Monday, September 23, 2013

It's Fall Yall Slowcooker Week on www.anyonita-nibbles.com

It's officially Fall! In our house, Autumn is when the slow cooker starts earning its keep. It gets used 2 or 3 times a week during the colder months because warming comfort food is what everybody craves this time of year. {It might also be because in Fall and Winter, my kitchen feels like an iceberg!}

How to Preserve Fruit for Winter without Canning

Friday, September 20, 2013

As summer winds down, it's time to take advantage of seasonal fruit and stockpile for the winter! Check out these failproof tips for enjoying summer fruit year round.
How to Preserve FRuit for Winter Without Canning from www.anyonita-nibbles.com
Makes as much fruit as you have space for

There's not much better in the world than a juicy, ripe piece of fruit. During the summer months, I engorge myself with fresh summer fruit: plump strawberries, luscious mango, tart raspberries and sinisterly sweet blackberries. As winter approaches and the vibrant displays fade from the markets, I begin to crave the burst of juicy sunshine of a fresh summer berry.

One of the most common ways to preserve fruit is to can it, but this isn't a method I find very fun. The thought of sterilizing jars is pretty unappealing. Plus, in my compact kitchen with only 6 cupboards (5 accessible at all times)  and 5 drawers, space is a valuable commodity. Taking into account my disdain for the multi-level process of canning, the lack of storage and my general impatience and affinity for ease over fuss, I'm a fruit freezer. All the way.

How to Autoschedule Your Pins on Pinterest + Free Autumn Printable

Thursday, September 19, 2013

How to Autoschedule Your Pins on Pinterest

Written by: on

Welcome to the Blogging Crash Course! 

Helping you grow your blog into the powerhouse you know it can be!

How to Autoschedule Your Pins on Pinterest from www.anyonita-nibbles.com
Ever since Pinterest became a key marketing tool for companies and bloggers, people have been yearning for a way to schedule pins to post automatically. 

Scheduled status updates on Facebook, and tweets on Twitter allow bloggers a bit of space to breathe without losing the momentum they've built up on social media sites. 

As much as we love blogging and social media, we can't devote 100% of our time to it. Many of us have day jobs, mouths to feed and other hobbies to tend to. The masses have spoken repeatedly, "Give us a way to autoschedule our pins!" and one company, Pinwoot, has come to the rescue! But is autoscheduling pins everything it seems? In this tutorial, I'll show you how to autoschedule your pins in 7 steps as well as look at the pros and cons of Pinwoot.

But before we get to autoscheduling your pins, I have a free printable for you, just in time for Fall! 

Autumn Mood Words Free Printable from www.anyonita-nibbles.com
Want that snazzy printable? Download it now! Print it & frame it!


Autumn-Spiced Apple Crisps and 100 Fantastic Fall Recipes

Wednesday, September 18, 2013

Celebrate delicious in-season apples with this easy apple crisps recipe and discover 100 fantastic Fall recipes!
Autumn Spiced Apple Crisps from www.anyonita-nibbles.com
Makes about 3 cups of apple crisps

As soon as the weather turns chilly, I start to get into apple mode. These apple crisps are the perfect cure for my autumnal apple cravings, too! Sprinkle them with as little or as much spices as you'd like. Use any variety of apple, too. Because they're baked slowly at a low temperature, you won't have to worry about them breaking down.

100 Fantastic Fall Recipes from www.anyonita-nibbles.comI love apples, but I have strict rules about them: I can't stand red apples! I'll eat any variety of green or yellow apple and I'll happily munch away on a Pink Lady or Gala, but give me a Macintosh or other red apple and it's all over. So for this recipe, I used Golden Delicious, but feel free to use your favorite variety. I didn't add any sugar because my apples were sweet enough. If yours are a little tart, add some sugar to the cinnamon before sprinkling it over.

While you're here, don't forget to check out the roundup of 100 Fantastic Fall Recipes! If you're looking for unique and tasty recipes, then look no further! We've done away with all the variations on apple pie and apple crumble and apple crisp. Instead, you'll find decadent sweet potato shepherd's pie, filling pumpkin and black bean chili--two versions! There's delicious desserts with a Fall feel: blondies, cheesecake and choux pastry. Wash it all down with a cheeky autumnal cocktail or two!

Tasty Tuesays #28 + Call for Slowcooker/Crock Pot Recipes

Tuesday, September 17, 2013

Welcome to Tasty Tuesdays!

This link party is all about sharing recipes! Joining in is easy; just click "You are Next" and copy/paste the URL of a previously unlinked blog post's URL. Choose a flattering photo to upload and then click some of the other great posts in the party and meet new bloggers!

Why should you link up to Tasty Tuesdays?

Linking up to parties and leaving comments on other posts is a proven way to increase traffic to your blog and grow your blog's followers!

All Tasty Tuesdays participants get guaranteed Pinterest exposure!
We pin every post you share because this party is about everyone getting exposure for their blog! Due to Google's algorithm changes regarding comment spam, I have had to adjust my commenting style and as of Tasty Tuesdays #19, I will no longer be leaving comments on every post. Instead, I will now share three different links each day the party is live on various social media sites. I will also still continue to pin every link that complies with the rules of the party. Be sure to follow our Tasty Tuesdays board on Pinterest!

Rug Doctor Review

Life with a toddler is messy. Our sofa and carpet felt the brunt of daily life with spilled cups of juice and pots of yogurt, not to mention the ready transmission (sometimes projectile!) of bodily fluids. I used carpet cleaners and stain removers and thought I was getting rid of the muck and grime. Until I used a Rug Doctor. 
Rug Doctor Review from www.anyonita-nibbles.com
I have a confession to make. The upholstery on the sofa in our lounge is was hideous. Stained rings from spilled juice boxes, yogurt pots and soda cans decorated the fabric and it resembled a patchwork of muck. Reminders of family life? Perhaps. Filthy? Definitely.

Such was the state of our sofa that it was hidden away beneath sheet slipcovers or blankets.  I had been hankering for my husband to rent a Rug Doctor for ages. Every time we passed  by one in the shops, I'd point to it and drop hints that our filthy couch needed a deep clean. He'd shrug off my prying, not fully grasping what I wanted. But after seeing our carpet and sofa 10 shades lighter, we've agreed to make Rug Doctoring a regular part of our cleaning regime.

Sweet Potato Shepherd's Pie Recipe

Monday, September 16, 2013

Sweet potatoes and tender turkey mince replace the classic ingredients in this comforting autumnal pie!
Sweet Potato Shepherd's Pie from www.anyonita-nibbles.com
Feeds 2 adults; 1 toddler with leftovers

As autumn begins to make her presence known, I've been meal planing warming and heart family recipes. Food with roughage that sticks to your ribs and keeps you warm. Like this Sweet Potato Shepherd's Pie. I love the sweetness of this pie found in the frozen corn and the potato. It's like a big, aesthetically pleasing and tummy-filling hug.

The best things about this recipe are that it is a cinch to prepare. It's ready in 30 minutes or less. Callum absolutely devoured it. The Emmental or Swiss cheese adds a perfect element of nuttiness to the dish and it's packed with veggies and lean ground turkey mince.

It's very forgiving and versatile, too, so feel free to swap out any ingredient or half or double any quantity. I must be honest with you, the only thing I measured before making this was the sweet potato. That's because I had to ask for the husband to pick up a specific amount on his way home! All other measurements have been added at the time of typing this up and are what I feel I would have used. By all means, explore and play and make it to your family tastes.

#GetHimFed 9

Friday, September 13, 2013

Welcome to #GetHimFed with Jess from Hungry Harps and me! :)

We have all heard the saying, “The way to a man’s heart is through his stomach.” It’s true – and any good woman knows it! Not only do men love to satisfy their hunger with something delightful on the palate, they are also in love with the fact that their meals are made, with love, by the women in their life. Sometimes they are even eager to please back after tasting a recipe that was whipped up for them – and those are the ones we are looking for at #GetHimFed!

Mindi's Gluten & Ghee Free Punjabi Snack Pots Review


Members of the UK public, Mindi's snack pots are going to revolutionize your lunch. These microwavable curry lunches or snacks come in a range of tantalizing flavors and strengths of spice.
Mini's Gluten & Ghee Free Punjabi Snack Pots Review from www.anyonita-nibbles.com
I love Indian food. It perfectly combines vibrant spice with bold flavors and I am a huge fan. So, when I was approached about reviewing these new snack pots, I jumped at the chance!

DIY Stunning Titled Photos Walkthrough Tutorial

Thursday, September 12, 2013

DIY Stunning Titled Photos Walkthorugh Tutorial

Written by: on

Welcome to the Blogging Crash Course! 

Helping you grow your blog into the powerhouse you know it can be!
DIY Stunning Titled Photos Walkthrough Tutorial from www.anyonita-nibbles.com
Last week in the Blogging Crash Course, I shared 5 easy steps for getting stunning titles on your photos. We looked at the benefit of thinking about your titles when you're taking your photos as well as the type of wordage to use. If you haven't read that post, I'd suggest you start there an then come back here, as you might find it helpful. 

More and more bloggers, especially food bloggers are finding their photos circulating on Facebook with their blog name cropped out and with their recipe pasted in full in the image's description. This type of web plagiarism is prevalent, unfortunately. Jamie has an amazing tutorial on her blog about why it's so important that this doesn't happen because it prevents people from visiting our blogs to get recipes! Why would anyone come to my blog for the recipe they've just got off of Facebook? 

This habit of users stealing photos and cropping out the owners name or the blog title makes ensuring you title your photos properly even more important. Your hard work is at stake!  As I discussed in my post Why, When & How to Watermark Blog Photos, when done properly watermarking can also enhance your posts. Plus, it grants you valuable opportunity on sites like Twitter and Pinterest where users have short attention spans (limited number of characters in tweets and the sheer volume and speed at which people pin reflect this).

Let's jump right in! We're going to do this bit together! I'd suggest you follow each step with me and try to mimic what I do to get a feel for how the programs I'll be using work or to get a better understanding of them. Alternatively, just read through the post and get some pointers. Here we go!


Blueberry & Fig Tarte Tatin Recipe

Wednesday, September 11, 2013

Blueberries and figs come together in this modern twist on a classic French dessert that's perfect for autumn!
Blueberry and Fig Tarte Tatin from www.anyonita-nibbles.com
Makes 6 to 8 servings

Oh, tarte tatin. That's not an exasperated oh. That's a full-blown swoon. This tarte tatin is a perfect segue from hot, sticky summer days into mild boots and scarves weather. It's the kind of dessert you want to nibble slices of with your feet in cozy socks and the leaves changing color outside and a nice glass of dessert wine. It's sultry and sexy, packed with soft, aphrodisiac figs that are purely succulent and seductive.

Tarte tatin has been on my list of foods to make for years but I always found a way to talk myself out of it:
  • What if it's horrendous?  
  • You don't have a cast iron skillet! 
  • What if you burn it? 
  • You're not the best at making caramel! 
It's funny how we always talk ourselves out of things before try them, isn't it? True, I don't have a cast iron skillet, but I didn't need one. I used my trusty small nonstick Tefal and wrapped the handle in foil. It coped just fine in the oven (as it often does).  It was seeing John Torrode set this task in the latest Celebrity Masterchef (UK) that pushed me to give it a go. He made his tart without any blueberries and with a few other changes that I didn't bother with and have since forgotten what they were! It's alright, though, I'm quite pleased with what resulted from my version!  The figs work really well with the blueberries. It's the perfect balance of sweet and tart and the lovely caramel ties everything together nicely. The whole recipe went down without a hitch and is proof that I psyched myself out for nothing.  
A quarter of a blueberry & fig tarte tatin perfect autumn dessert from www.anyonita-nibbles.com

Tast Tuesdays #27 + Call for Fall Recipes

Tuesday, September 10, 2013

Welcome to Tasty Tuesdays!

This link party is all about sharing recipes! Joining in is easy; just click "You are Next" and copy/paste the URL of a previously unlinked blog post's URL. Choose a flattering photo to upload and then click some of the other great posts in the party and meet new bloggers!

Why should you link up to Tasty Tuesdays?

Linking up to parties and leaving comments on other posts is a proven way to increase traffic to your blog and grow your blog's followers!

All Tasty Tuesdays participants get guaranteed Pinterest exposure!
We pin every post you share because this party is about everyone getting exposure for their blog! Due to Google's algorithm changes regarding comment spam, I have had to adjust my commenting style and as of Tasty Tuesdays #19, I will no longer be leaving comments on every post. Instead, I will now share three different links each day the party is live on various social media sites. I will also still continue to pin every link that complies with the rules of the party. Be sure to follow our Tasty Tuesdays board on Pinterest!

Better than Takeaway Beef with Broccoli Recipe

Monday, September 9, 2013

Succulent ribbons of beef with soft rice and a rich marinade combine to make a home cook's version of this classic takeaway dish!
Better than Takeaway Beef with Broccoli Recipe from www.anyonita-nibbles.com
Feeds 2 adults; 1 toddler plus leftovers

Beef with broccoli is one of those dishes we have multiple times a month. We just get a hankering for the rich sauce, the thinly sliced ribbons of medium well beef and the crunch of fresh, lightly steamed broccoli all sitting on a bed of fluffy rice. How could you not crave that, right?

There was a time when food like this would have been relegated to takeout night, but with the purchase of a good quality wok, a dose of confidence and guidance from a few cookbooks on Asian cooking, we enjoy all our favorite Asian restaurant dishes in the comfort of our own home. And you know, there's nothing better than digging into a steaming plate of this beef with broccoli with night falling outside and feet pushed into slippers.

It's comfort food that you wouldn't expect to be comforting. The key to making this dish a success lies in two components: you need beef sliced ribbon thin. Invest in a good chef's knife or, for a more authentic feel, a heavy-handled cleaver. Our cleaver is one of three knives my husband had when I met him and he loves wielding it around, chopping everything from beef to fruit with it. Must be a man thing. But seriously, slicing the beef ultra thin means your family can eat twice off of one steak. And actually get full. Man-sized portions included.

The second component you have to get just right to make this dish really sing is the marinade. In fact, you could leave out all of the other ingredients and just serve up a plate of marinated beef. I'm telling you, it's that good.

Porterhouse Steak with Grilled Sweet Potato and Coriander Chilli Butter

Friday, September 6, 2013

Add flavor to steak night with tender grilled sweet potato and fiery coriander chilli butter!
Porterhouse Steak with Grilled Sweet Potato and Coriander Chilli Butter from www.anyonita-nibbles.com
Feeds 2 adults (just the steak) & 1 toddler

We are bona fide carnivores in this family. While we're settle for a salad every now and then, it often leaves us asking where's the meat? This was one of those meals that came together without much effort. In fact, I spent more time trying to unjam the blade on my mandolin without severing a finger than I did preparing the entire meal!

There's not really much to say about steak and chips--we've all had it before. The real star of this show, however, is the butter. It's got that lovely fresh coriander flavor with a kick of chilli that is so lovely.

#GetHimFed #8 Featuring your sweets!

Thursday, September 5, 2013

Welcome to #GetHimFed with Jess from Hungry Harps and me! :)

We have all heard the saying, “The way to a man’s heart is through his stomach.” It’s true – and any good woman knows it! Not only do men love to satisfy their hunger with something delightful on the palate, they are also in love with the fact that their meals are made, with love, by the women in their life. Sometimes they are even eager to please back after tasting a recipe that was whipped up for them – and those are the ones we are looking for at #GetHimFed!

D.I.Y. Stunning Titled Photos in 5 Easy & Free Steps

DIY Stunning Titled Photos in 5 Easy & Free Steps

Written by: on

Welcome to the Blogging Crash Course! 

Helping you grow your blog into the powerhouse you know it can be!
DIY Stunning Titled Photos in 5 Easy & Free Steps from www.anyonita-nibbles.com
I get asked  lot of blog-related questions, but one I get asked most often is how I title my photos. I've found that it's something that stands out on Facebook, too. Amongst my blog's followers and my personal friends, I usually get asked two questions:
  1. Do you really cook all of that?! and
  2. How do you add the text and stuff to your photos?
As I discussed in my post Why, When & How to Watermark Blog Photos, I think watermarking is important. When done properly it can help to prevent your photos from being stolen and it can enhance your posts. Plus, it grants you valuable opportunity on sites like Twitter and Pinterest where users have short attention spans (limited number of characters in tweets and the sheer volume and speed at which people pin reflect this).

By saying up front what readers can get by clicking a photo link, you have an opportunity to advertise your post or series and to draw them in. So today, I'm going to give you five easy and free steps for heading in the "right" direction when it comes to titling your photos.


Aubergine and Pancetta Individual Pizzas

Wednesday, September 4, 2013

Roasted aubergine rounds are topped with crispy pancetta and spring onions in a healthier approach to pizza!
Aubergine and Pancetta Individual Pizzas from www.anyonita-nibbles.com
Feeds 2 adults; 1 toddler

When we were dating, my husband introduced me to aubergines. Back then, on my very first trip to England, I only knew this strange, deep purple fruit (yes, aubergine is a fruit!) as eggplant. Before then, I had come across it in dishes and had pushed it to the side, not so keen on the odd, porous, squidgy texture. Now? Well, now I'm an aubergine convert!

I came across Kristin's loaded eggplant rounds dish over on Tasty Tuesdays a few weeks ago and immediately fell in love. It looked like a stunning, easy-to-prepare weeknight meal. With a few tweaks, we gave it a go and were completely impressed. Even Callum had a whole little pizza! I thought for sure he'd leave the fleshy eggplant or its thick skin, opting for the pancetta and gooey cheese, but he ate the lot. And had half of another!

Play With Your Food Challenge: Pear

Tuesday, September 3, 2013

It's time for the second Play With Your Food Challenge! Missed the first one? Check out all these amazing kid-friendly apple recipes!


Play With Your Food Recipe Challenge from www.anyonita-nibbles.com
The Play with your Food Challenge is being sponsored by clever games company, Bananagrams! The amazing folks at Bananagrams are graciously providing the prizes for each challenge! Have you not heard of them? Check out their Facebook page & send them a cheeky "like" while you're at it! 

The Challenge

Play with your Food Challenge is a three-part challenge where you'll be able to win Bananagrams merchandise! Be sure to read "The Details and the Rules" for all the information!

With many varieties of pears in season from August until November, we thought it made sense to make them the focus of the challenge's second installment! Here's what you have to do: submit a child-friendly recipe from your blog featuring pears! The best recipe will be chosen by a panel of judges and the winner will receive this adorable and fun Pairs in Pears educational game!

Pears in Pairs game and competition prize from www.anyonita-nibbles.com

Play with Your Food Challenge Apple Winner & Tasty Tuesdays #26

Have you been involved with the Play With Your Food Challenge? 

The judges have spoken and we have a winner for the first round! Winning a fantastic Appletters game from the Bananagrams family of games is: Brown Thumb Mama for her deliciously clever Crock Pot Apple Butter recipe!

How amazing and easy does this look:


Would you like to win a great kids game too??? Tomorrow we kick off the second installment of the Play With Your Food Challenge and invite you to link up child-friendly pear recipes! Link up to Tasty Tuesdays today to be sent a reminder when the Pear Play With Your Food Challenge is live. And remember, you'll have all month to submit a recipe!

Welcome to Tasty Tuesdays!

This link party is all about sharing recipes! Joining in is easy; just click "You are Next" and copy/paste the URL of a previously unlinked blog post's URL. Choose a flattering photo to upload and then click some of the other great posts in the party and meet new bloggers!

Why should you link up to Tasty Tuesdays?

Linking up to parties and leaving comments on other posts is a proven way to increase traffic to your blog and grow your blog's followers!

All Tasty Tuesdays participants get guaranteed Pinterest exposure!
We pin every post you share because this party is about everyone getting exposure for their blog! Due to Google's algorithm changes regarding comment spam, I have had to adjust my commenting style and as of Tasty Tuesdays #19, I will no longer be leaving comments on every post. Instead, I will now share three different links each day the party is live on various social media sites. I will also still continue to pin every link that complies with the rules of the party. Be sure to follow our Tasty Tuesdays board on Pinterest!

Strawberry & Sesame Salad with Chicken, Crispy Orzo, Mandarin Orange, Cucumber, Pineapple and Poppyseed White Wine Vinaigrette

Monday, September 2, 2013

This vibrant, flavorful salad is filled with fresh fruit and crunchy lettuce all drizzled with homemade vinaigrette!
Strawberry & Sesame Salad with chicken, crispy orzo, mandarin orange, cuucmber, pineapple and white wine vinaigrette from www.anyonita-nibbles.com
Feeds 2 adults; 1 toddler

You know that infamous Panera Bread salad that everyone talks about? This was influenced by that. But in true salad form, it's mostly random things that were in the fridge with  bit of a twist with the crispy orzo. I'm not going to tell you how to wash fruit and veg and slice it for a salad. I will, however, tell you how to make crispy orzo (which is fab in salads!) and a delicious poppyseed white wine vinaigrette.

I made the vinaigrette on a whim one afternoon and it was sitting in a jar in my cupboard for weeks before I finally found something to drizzle it on. This salad is hearty enough for a quick lunch and it's filling enough to be a main course all on its own, which is how we ate it. There were a bit of leftovers too that got wrapped in a tortilla the following day with a fresh and healthy twist on a burrito.