Tuesday, October 23, 2012

The RWOP KitchenAid Stand Mixer Giveaway

     I’m so excited to announce the next big GIVEAWAY going on over at RealWomenofPhiladelphia.com!
     They’re giving away NINE KitchenAid Stand Mixers in a variety of colors! Each KitchenAid Stand Mixer color is inspired by a fall ingredient, I absolutely love Fall colors, don't you?!  One of our wedding gifts was a KitchenAid Stand Mixers, and it has been a great kitchen tool.  I also love that it looks great on the countertop, I don't have to store it somewhere which is so convenient.
      So how do you enter??
       1) Go to RWOP Homepage 
       2) See ingredient and colored KitchenAid Stand Mixer up for grabs 
       3) Search ingredient in our recipe module 
       4) Choose your favorite recipe from module using this ingredient 
       5) Post the URL to the recipe in the Comments section of the post
       The contest will last for 3 weeks Oct 22-Nov 9 and the mixers are up for grabs Mondays, Wednesdays, and Fridays.
I     It’s super easy to enter, and best of all, there will be nine winners. All you have to do to enter is make one simple comment  with a link to your favorite Real Women of Philadelphia recipe, and you could land you your very own KitchenAid Stand Mixer. 
     Head http://realwomenofphiladelphia.com/ to learn more!
      This time of year more than ever we can all use a KitchenAid Mixer, we have holiday treats to be making! So whether it’s a festive Gloss Cinnamon Red Stand Mixer or a bright Yellow Stand Mixer – they make the perfect functional and beautiful accessory for your kitchen.
           I think my favorite color Stand Mixer is RED, which is inspired by Apples!  Whenever I look at that color, it always reminds me of Apple Crisp, one of my favorite go-to Fall desserts.  I also love the Orange Stand Mixer which reminds me of Pumpkins, Winter Squash, and my favorite-Sweet Potatoes! 

     Speaking of sweet potatoes, have you seen my Baked Sweet Potato Fry recipe?

  • 3 Medium Sweet Potatoes, rinsed and cut in "fries"
  • 1 1/2 Tbls Extra Virgin Olive Oil
  • 1/2 tsp Cinnamon
  • 1/2 tsp Paprika
  • 1/8 tsp Ground Cayenne Pepper
  • 1/2 tsp Salt
  • Ground Black pepper (1/4 tsp)
  • 1/2 Tbls Brown Sugar
1) Preheat oven to 425 degrees
2) Drizzle fries with olive oil, mix spices together, and toss spices with hands to coat potatoes
3) Bake for 10 minutes, toss and bake for another 5-8 minutes, or until "crispy"

Wednesday, October 17, 2012

Chicken Fajitas and Avocados

One of my favorite nights out is to go eat some Mexican food with my hubby, and a good margarita!  We love fajitas, so I decided to recreate them for a Mexican night at home.  These are made with fresh ingredients, warm spices, and of course they are guilt free, I love it!

Oh and don't forget to subscribe to my Youtube Channel!  It will have notify you each time I post a new video, check it out here: April McKinney's Youtube Channel (just click Subscribe in the left hand corner)

Serves 4
  • 3/4 lb Chicken Breasts
  • 1 1/2 tbls Oil (extra virgin olive or canola)
  • 1 Onion, sliced
  • 2 Bell Peppers, sliced (any colors)
  • 1/2 JalapeƱo, thinly sliced
  • 2 Garlic Cloves, minced
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Ancho Chili Powder (Can substitute regular chili powder)
  • 1 tsp Salt
  • 1 Tbls Worcestershire Sauce
  • 1/2 lime
  • 8-10 Whole Wheat Flour Tortillas
  • Toppings: Light Sour Cream, Cheese, Salsa, etc
  1. Rub Chicken with 1/2 tsp Cumin, 1/2 tsp Chili Powder, 1/2 tsp garlic Powder, 1/4 tsp Ancho Chili Powder, 1/2 tsp Salt
  2. Heat skillet to medium high heat with 1/2 tbls of oil, cook chicken in oil for 4-5 min per side, or until cooked through, then remove from and heat slice into thin strips
  3. Heat another Skillet over high heat, with 1 tbls of oil, add in all of the veggies and the remaining spices and worcestershire sauce, cook for 7-8 minutes stirring occasionally.
  4. Add sliced chicken into the skillet and heat through, add in juice of 1/2 of a lime.
  5. Heat tortillas in the microwave, wrapped in paper towel for 20 seconds.  
  6. Make your own fajitas with toppings of your choice!
Also be sure to check out my new "How to Cut an Avocado" video here: Avocado Video

Wednesday, October 10, 2012

Sauteed Spinach

Aren't we always looking for a quick, healthy side dish?  Well this one definitely fits that description!  It takes about 4 minutes to make and it is perfect for that bag of Spinach that doesn't look quite crisp enough for a salad.  Give it a try!

Serves 4
  • 1 Tbls Extra Virgin Olive Oil
  • 2 Cloves of minced Garlic
  • 1/4 tsp Red Pepper Flakes (optional)
  • 12 oz Baby Spinach
  • 1/2 tsp Salt
  • Fresh Ground Pepper to taste
  • Freshly Grated Parmesan for Topping
1) Heat oil in a large skillet over medium heat, add garlic and red pepper flakes, cook for one minute stirring often
2) Add Spinach, Salt, and Pepper
3) Toss with tongs constantly until Spinach is coated with oil and wilted completed wilted

4) Top with Parmesan Cheese if desired

P.S. Be sure to check out my Youtube Channel here: April McKinney Cooking and hit SUBSCRIBE, it will just let you know when I post a new recipe video, thanks!!

Monday, October 1, 2012

Real Women of Philadelphia Recipes!

The other day I was looking over some recipes on the Real Women of Philadelphia Recipes page, and I found some great ideas that I wanted to share!  First of all, if you have not checked out the site, there are all kinds of recipes from Cajun to Italian, to delicious desserts all made with some form of Philadelphia Cream Cheese.  So...you know they are gonna be fantastic!  Lots of people ask me where I find recipe ideas and this is one of the places I find some great ones.

Here are a few of my favorites....

White Chocolate Macadamia Nut Banana Bread  - Wow, the picture and name are enough to sell me.  This is to die for!

Spinach and Artichoke Linguine - This one only has 5 ingredients and who doesn't love Spinach and Artichoke dip, now in pasta form...YUM!

Tuscan Tomato Corn Chowder and Cheese Crostini - So easy yet so fancy!  This would be perfect for a light lunch to entertain with.

I could post hundreds more...literally!  Just check out the sight, and I am sure you will find lots of recipes that will become family favorites.  These are all submitted by fantastic home cooks, so you know they will delish!

Monday, September 24, 2012

Cajun Shrimp and Quinoa Soup

Have you heard, I got a new web site?!  I am still going to be updating my blog with my new recipes for the time being.  But you have to check out www.AprilMcKinney.com for my new youtube channel, updated recipe index, and all kinds of other fun stuff.  

Now onto this soup, it's actually a soup with quinoa!  I love that it is comfort food that is satisfying but also good for you.  I used Shrimp in this recipe, but you could also use chicken.  Just cube it up raw and add it in the soup with the quinoa, and it will cook through in the broth.  Delicious!  

Also, I'm trying to make a little cash with all this recipe stuff, so if you enjoy my recipes or just going to my site, I would really appreciate it if you would "like" my Facebook Page and hit the Subscribe button on my  Youtube Channel (the button is to the right of the title on the Channel)  

Thanks for all of the support!!

Cajun Shrimp and Quinoa Soup

  • 1 Tbls Oil
  • 1 Cup Onion, chopped
  • 3/4 Cup Carrot, chopped
  • 3/4 Cup Celery, chopped
  • 2 Garlic Cloves, minced
  • 1 Can Fire Roasted Tomatoes
  • 1 Quart Chicken or Seafood Stock
  • 1 Tbls Cajun Seasoning
  • 1 Cup Quinoa
  • 12 oz Shrimp, whole or chopped
  • Salt and Peper, to taste
  • Optional Tortilla Chips
  1. Soften onion, carrot, celery, garlic, pinch of salt, and pepper in a large soup pot over medium heat for 8 minutes
  2. Next add in the tomatoes, stock, and cajun seasoning, bring to a boil,
  3. Once boiling, reduce to a simmer add in quinoa and Shrimp and cover for 15-20 minutes until quinoa is tender.  
  4. Taste for salt and pepper, serve with tortilla chips if desired

Wednesday, September 19, 2012

Hoisin Chicken Stir Fry

I love to make stir fry,  because it is so versatile, it's quick cooking, and it's healthy!  If you love to go to those "make your own stir fry" places in town, you will love this recipe!  As always, you can change up the veggies and protein in this dish to whatever you prefer, maybe broccoli for the snow peas, or shrimp for the chicken.  No rules here!

Hoisin Chicken Stir Fry

Serves 4
  • 2 tsp Ginger, minced
  • 2 Garlic Cloves, minced
  • 1 Orange Bell pepper (any color will work)
  • 3 Green Onion, chopped
  • 6 oz Snow Peas, no chopping required
  • 4 oz Shitake Mushrooms, any variety you prefer will work
  • 1 lb Chicken Breast, cut in thin strips
  • 1 Tbls Canola Oil
  • 2 Tbls Soy Sauce
  • 2 Tbls Hoisin Sauce
  • 1/4 Cup Chicken Stock or Water
  • 1/2 tsp each salt and pepper
  1. Prep all of your veggies first
  2. Sprinkle salt and pepper on chicken, place in a wok or large skillet over med high heat in oil and toss until cooked through, about 3 minutes.  Then remove and set aside.
  3. In the same skillet throw in all of the veggies, tossing about 2 minutes until softening begins
  4. Then add in soy sauce, hoisin, and water (or stock) toss to coat while cooking another couple of minutes until veggies are to desired tenderness.
  5. Lastly add chicken back in to heat up and coat with sauce.
Serve with Brown Rice (instant works fine!)

Monday, September 17, 2012

Broccoli Mac and Cheese

This is a stove top Mac and Cheese, that is extra creamy and it is way better than for you than the boxed kind.  This recipe uses whole wheat pasta as well as some blanched broccoli for some extra fiber and green goodness!  The sauce in this pasta dish is also lower far than what you will find in most mac and cheese sauces, it uses low fat milk and only 2 tbls of butter.  

As always always you can substitute whatever type of cheese you prefer, but I don't think it gets any better than Sharp Cheddar :) 

Broccoli Mac and Cheese

Serves 4

  • 2 Cups Whole What Short pasta (Rotini, Macaroni, Shells, etc)
  • 2 Cups Broccoli
  • 2 Tbls Butter
  • 3 Tbls Flour
  • 1 3/4 Cup Low fat Milk
  • 1/2 tsp Ground Mustard
  • 1/2 Garlic powder
  • 3/4 Tsp Salt
  • 1/2 tsp Pepper
  • 1 Tbls Worcestershire Sauce
  • 2 oz 1/3 less Fat Cream Cheese
  • 1 1/2 Cup Sharp Cheddar Cheese
  • Freshly Grated Parmesan for topping


1) Bring a large pot of water to a boil, add a tablespoon of salt to water, then add in noodles, cook according to package directions, the last 2-3 minutes of cooking add in the broccoli, then strain.

2) Melt butter in large pot over medium heat, then add in flour, stirring with a whisk for 2-3 minutes, then add in milk, seasonings, and Worcestershire sauce. Cook over medium heat for 8-10 minutes until sauce thickens, stir occasionally.

3) Next add in Cream Cheese, stir until completely melt. Turn down heat and add in the Cheddar cheese, stir until melted. 

4) Once melted add in pasta and broccoli, stir to coat with cheese sauce and Enjoy!

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