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TDF Weekly

TDF Weekly

Hello Fannies! What a week it has been! Food Nanny Sr. joined our live last Tuesday! It was so fun seeing her and hearing a little bit about what she is doing. And here at home, it has been an unbelievable week. Here are some of our favorite things from this last week:

What I Did:

  • Pinner Conference: This last weekend was one I will never forget. It was incredible! To start off, I was asked to come early to go Live with KSL. It was such a blast! And I even met lots of you who learned about us from TV. One of my favorite things about doing what I do is getting to meet you guys. It makes all the hard work worth it! And it was the highlight of Pinners for me. You guys showed up, and that means the world! I even had the privilege of teaching, and we had more than 300 of you there. Thank you for making this such a special experience for me.

What I Wore:

  • Jcrew Park Blazer in Wool Flannel: Back in the day I wore blazers all the time! I kind of grew out of them, but now I'm back in. The new style of this blazer is amazing! It dresses up any outfit and makes getting ready effortless. I have this one in brown and absolutely love it.

What I Made:

  • Halloween Sugar Cookies: You guys, we do not do fancy! These cookies are pretty silly, but they have become a staple in our house. The kids look forward to decorating them every year. They may not be the prettiest, but they taste the best! The lemon extract is the perfect addition. You can make these special for any Holiday! I hope you had an amazing Halloween!
  • White Chili with Tomato Garnish: We would put this chili up against any! The white beans give it a little different flavor and its delicious. But what makes it the absolute best? The tomato garnish! So much fresh flavor, and the whole family will love it.
  • Baked Chicken and Potatoes Italiano: Italian night is always one of our favorites. But sometimes, I just don't feel like pasta! This is the perfect meal for nights like this. It is light, delicious, and so easy. I even love bringing this to people who are in need of a meal.

What I Used:

  • Danish Dough Hook: If you don't have one of these yet, you need it! It is honestly incredible. With all the bread and desserts we make, this tool gets a ton of use at our house. And honestly, I love it more than ever. With Christmas around the corner, this will make the perfect gift. But if you don't have one for yourself yet, treat yourself! This will change your mixing game forever.
  • White Mixing Bowls: Finally, these are your basic, every day bowls. I love them! I find myself pulling them out at just about ever meal. This should be a staple in every kitchen. They come in different sizes and are so easy to clean.

Well that is it for this week! We are heading to Pinners in AZ this weekend, so keep following along. And don't forget, keep cooking, your family is worth it!

xoxo!

Baked Chicken and Potatoes Italiano

Baked Chicken and Potatoes Italiano

We love this Italian meal because it is simple and light! Pasta is delicious, but sometimes you want something a little different on Italian night.

Some chicken, a couple of potatoes, and some other vegetables are all that you need to make this meal. You only need one sheet pan, and then the oven does all the work. We love one pan/one dish meals!

This really is such a delicious meal. It tastes just like you ordered it in Rome. The delicious flavor comes from the fresh rosemary. You can substitute it for dried, but fresh is the way to go.

This recipe can be made with bone-in chicken breasts in place of thighs and drumsticks if you prefer white meat. Just use one chicken breast per serving.

When you need to bring dinner to someone, this is always a good choice. It is different than everything else they are getting from the other neighbors! But its the perfect combination of comfort and fresh. It is easy to prepare, and something even the pickiest eaters enjoy.

Next Italian night, switch things up! Give this delicious chicken recipe a try. It is healthy, it is tasty, and it is easy. You really can't beat that! We promise you won't be disappointed.

xoxo!

Baked Chicken and Potatoes Italiano

  • 6 medium russet potatoes (peeled and quartered lengthwise)
  • 2 medium white onions (thickly sliced)
  • 1/4 cup olive oil (divided)
  • 6 chicken thighs
  • 6 chicken drumsticks
  • 2 tbsp fresh rosemary leaves (or 2 tsp dried)
  • french salt
  • freshly ground black pepper
  1. Preheat the oven to 400 degrees.

  2. Place the potato and onion pieces in a sheet pan or other large baking pan. Drizzle 2 tablespoons of the oil over them and stir to coat.

  3. Remove the skin from the chicken pieces if desired. Rub the remaining 2 tablespoons of oil over the chicken and place in the pan between the potatoes and onions. Sprinkle the rosemary on the chicken. Sprinkle the salt and pepper generously over all.

  4. Bake for 30 minutes. Turn the potatoes and onion and continue baking until the chicken and vegetables are the desire doneness, at least 15 more minutes. Transfer to a large platter and serve immediately.

TDF Weekly

TDF Weekly

Its time for our next TDF Weekly! We have had another fun and crazy week around here. Is there such a thing as a calm week? We definitely don't think so! Being busy is just the normal, so that's why we love our meal plans. It saves so much time doing one big shopping trip and knowing what's for dinner.

What We Did:

  • Update from Food Nanny Sr: She is still loving their mission and her new home. Doesn't it look absolutely dreamy? Liz even found an amazing kitchen store near her for all of her kitchen needs.
  • Live with Abi: Did you guys tune in for this? This was one of my favorite lives I have ever done. Abi is absolutely hilarious, and brings so much light to instagram! If you missed it, you can still watch on IGTV. We made her Sour Cream Banana Bars with our own twist (Kamut and french salt of course) and they are so scrumptious. The bars are topped with a brown butter glaze that is pretty incredible.

What We Wore:

  • Madewell Transport Bag: Okay, so this is technically a camera bag but you would never know. It works perfectly as a purse. I bought this for Food Nanny Sr. before she left and its amazing! One of the best purses either of us has ever owned. I will be buying one for myself now! It really is that good.

What We Ate:

  • Beef Enchilada Supper: Mexican Night is one of our very favorites around here. Most of our Mexican meals are quick and crowd pleasers. We have several different enchilada recipes, but this one never disappoints! Serve a simple salad on the side for a perfectly balanced meal.
  • BBQ Chicken Salad: During the winter, grill night can be a little tricky. But you can always "grill" inside on your stove or an indoor grill. This happens to be one of our very favorite recipes for grill night. The chicken has so much flavor! And that combined with a light and fresh salad makes for the perfect meal.

Well that's a wrap for today! We hope you have a great week and Happy Halloween! Don't forget to follow along with us over on instagram. We will walk you through how to make our various recipes and always keep you entertained!

Thank you for being the best followers. We sure love our Fannies!

xoxo!

Tomato Garnish

Tomato Garnish

This tomato garnish is so unique and delicious! We got the recipe to go with our White Chili, and it make an otherwise ordinary soup absolutely delicious.

With all the fresh ingredients, it tastes so light and refreshing. This is so nice, especially in the winter months when most meals are heavy and dense.

While we love this garnish with our white chili, we use it for so many other things too! It is the perfect addition to chicken breast, steak, you name it! We have even used it in our sandwiches to switch things up and its amazing.

So next time you are wanting to try a new soup, make our white chili and add this tomato garnish. You will not be disappointed!

xoxo!

Tomato Garnish

  • 1 cup sugar
  • 1/2 cup cider vinegar
  • Juice of 2 lemons
  • 2 tsp dried onion powder
  • 2 tsp salt
  • 2 tsp paprika
  • 4 tsp celery seed
  • 5 vine-ripened tomatoes (chopped)
  • 1/2 bunch cilantro (chopped)
  • 2/3 cup canola oil
  1. In a small saucepan, combine sugar and vinegar. Bring to a boil and cook, sturring, until the sugar is dissolved. Remove from heat and allow to cool.

  2. In a bowl or quart jar, combine lemon juice, seasonings, tomatoes, cilantro, and cooled vinegar mixture. Whisk or shake in the oil.

  3. Cover and keep in refrigerator up to one week.

2 Week Meal Plan, Oct 28 - Nov 10

We are so excited to share our 2 Week Meal Plan with you! There are so many great recipes for us to make together in the next two weeks. Download and print out your 2 Week Meal Plan today! Also, be sure to follow us on Facebook & Instagram! There you will be able to watch our Live Videos where we show you how to make these yummy recipes! Planning ahead will make putting delicious meals on the table so much more simple and enjoyable! xo Liz + Lizi

Download Meal Plan Oct 28 - Nov 10

TDF Weekly

TDF Weekly

It is hard to believe its been a week since Senior Food Nanny headed off on her mission! She is already loving it. I miss her like crazy, but I am so thrilled she gets this opportunity.

Even with her gone, things are just as crazy and eventful as ever! I made some delicious meals, but the highlight was our Anthropologie event. Here are some of our favorite things from this week:

Anthropologie Event:

First off, I cannot say enough about this unbelievable event! Kate and Jenn at the City Creek Anthropologie were so wonderful to work with. The best part was meeting some of our beautiful Fannies. I shared our message and we enjoyed some delicious Food Nanny food together.

I just love what I get to do! Inspiring women to cook for their families and to enjoy what they eat is such a privilege. And being able to do what I love at Anthropologie, a store we love, was surreal!

Highlights:

This is what I wore for the night!

Now for the delicious food I made! I decided to keep things simple by doing a couple cheeseboards and cakes.

  • Cheeses: If you have a Trader Joes near you, this is the best place to buy the cheese and crackers for a board. They have a huge variety and at the best prices!
  • Beer Bread: Have you ever made our beer bread? It is out of this world delicious. Our version of beer bread has the perfect texture and taste. Flaky on the outside, nice and soft on the inside. We love adding it to all our cheeseboards because it goes so well with everything.
  • Strawberry butter: This butter is so simple to make, but transforms anything it is added to.
  • Almond Cake: Lately, this has become one of my favorite of our cakes. It has such a simple, beautiful flavor.
  • Strawberry Cake: Years ago, my mom created this cake. It has sense been one of our favorite and most popular popular recipes. The denseness of the cake combined with the sweet and fluffy frosting is the perfect combination.

It was a perfect night! For the first time, I made an appearance without my mom. I was so nervous! But people showed up to see me. And it turned out to be an incredible event. As always, thank you so much Fannies. We feel so blessed to have the best followers.

What We Made:

Here are a few of our favorite recipes we made this week:

And that's a wrap for this week! Don't forget to follow along on instagram!

xoxo,

The Food Nanny!

2 Week Meal Plan, Oct 14 - Oct 27

We are so excited to share our 2 Week Meal Plan with you! There are so many great recipes for us to make together in the next two weeks. Download and print out your 2 Week Meal Plan today! Also, be sure to follow us on Facebook & Instagram! There you will be able to watch our Live Videos where we show you how to make these yummy recipes! Planning ahead will make putting delicious meals on the table so much more simple and enjoyable! xo Liz + Lizi

Download Meal Plan Oct 14 - Oct 27

TDF Weekly- Makeup Edition

TDF Weekly- Makeup Edition

As of Monday, Food Nanny Sr. is off! She and Mr. Food Nanny are serving as missionaries in Belgium for The Church of Jesus Christ of Latter Day Saints. They will be gone for the next 18 months and we are going to miss her like crazy! Don't worry, she will still be popping in from time to time over on instagram. And in the meantime, the show will still go on! The Food Nanny has some exciting things planned for the next few weeks that you are not going to want to miss.

Since this has been a world wind of a week, I decided to switch things up from our normal TDF Weekly post. Let me first say that I am definitely not a makeup expert! But I get asked all the time what makeup I am wearing so I decided it was time for a special makeup post. Here is a breakdown of my day to day makeup look:

Face:

  • First off, we have Mac Strobe Cream hydrator: Right after applying my moisturizer, I use in pinklite. It gives the perfect shine. Applying this first makes such a difference when you move on to the rest of your makeup.
  • Up next is foundation! For me, I look for a full coverage finish but with a glow. I have been using the Mac studio watertight SPF 30 foundation for years and love it. But lately, I have been feeling like I want a little more coverage. I discussed this with an artist at Mac one day, and she recommended I continue using this, and add the Mac studio face and body foundation. You would not believe the difference this has made! I apply them both with the Mac 196 brush. The two together make the perfect color and finish. I have linked the colors I use, but make sure and get the right color for your skin tone.
  • Highlighter: Honestly, this is something I cannot live without! I use the Mac Mineralize skin finish in soft and gentle. I apply it above my cheeks, nose, and above my upper lip. It leaves my skin glowing in all the right places.
  • Bronzer: For years, I have been using the Mac Golden bronzing powder. I have never felt the need to try anything else because this one is the perfect shade.
  • Next up, is blush! My favorite is the Mac mineralized blushes. The two colors I use right now are warm soul and sweet enough. Warm soul is a mid tone beige with gold pearl. Then sweet enough is a light mauve pink. They are both subtle and simple colors that add just the right amount of color.

Eyes:

  • Brows: If you are going to take one piece of advice from this post, let it be this. Brows make the world of difference! Have a professional shape them for you. This makes it so much easier to then apply makeup. I use Mac coquette eyeshadow to fill in my brows. I have tried many other things and keep coming back to this. This shade looks good on everyone, regardless of hair or skin color. Its like magic!
  • Eyeliner: Shocking, I know, but I love Macs eyeliner in graphblack. If you feel like I have an addiction to Mac products, I think you may be right!
  • Mascara: If I'm being honest, this is one area where I am not totally set on. I am currently using Loreal Voluminous mascara in black and its good! It is affordable and gets the job done. But I do not feel like its the best of the best. If you have a mascara you can't get enough of, share it with me!

Final Touches:

  • Lips: Lastly, we have shared this many times because we think its just that great! They stay in place, they are beautiful colors, and they are so affordable. Our favorite colors are : infinite raspberry, unlimited mulberry, and boundless nude. You really do need these!
  • Setting spray: Once everything else has been applied, I spray Mac prep and prime fix over my whole face. This helps set all the product, leaving you looking fresh all day long!

And that's a wrap! If you have any questions at all, let me know. I am not an expert, but this is what works for me!

Finally, keep cooking, your family is worth it!

xoxo!

Roast Salmon with Tarragon

Roast Salmon with Tarragon

On our meal plan, Wednesday is our FMB night. This stands for fish, meatless, or breakfast. It is the day that has the most versatility. We love it, because it almost feels like a break from the rest of the week.

When we choose to do breakfast on these nights, our meals are usually super fast to put together. And our kids typically die over our breakfast options.

Other Wednesdays we choose to make something meatless. This is always a good option because it allows us to take a brake from all the meat! It is typically a light and easy meal. We like going this route after we have had heavy meals on Monday and Tuesday.

But with all that said, our favorite thing to serve on Wednesday's just may be fish. It is so fresh and delicious. The meal is devoured and you still feel light and refreshed. It is such a healthy way to eat!

One of our favorite fishes to cook has always been salmon. It is affordable and easy to find. A huge plus is that it is not crazy fishy, so most kids will even eat it. And there's so much you can do with it!

And now this leads us to tonights fish, roast salmon with tarragon. It is so scrumptious, and you won't believe how easy it is!

The only prep needed is to turn on the oven and get out a baking dish. Plus, it is in the oven for less than 20 minutes. It really is that simple!

Another huge perk of this dish is its limited ingredients. The olive oil, salt and pepper, and tarragon add so much flavor you don't need anything else. Even with fish being a little more pricy, you still end up with an affordable meal because it doesn't require much.

Roasting is such an easy, no-fuss method of preparing salmon. But be sure to remove the fillets from the oven before the centers are completely opaque. No one wants to eat dry fish!

We served it with our jasmine rice and roasted veggies. It turned out to be such a satisfying dinner! Other delicious things to serve it with are rice pilaf, packaged rice, broccoli, or french bread.

Enjoy!

  • 4 Salmon fillets (about 4 ounces each)
  • 3 tbsp Olive oil
  • French Salt
  • Ground pepper
  • Chopped fresh or dried tarragon (optional)
  • White wine or lemon juice (for sprinkling on salmon)
  1. Preheat the oven to 425 degrees.

  2. Arrange the salmon in a baking dish. Drizzle the oil over the fish and season with the salt and pepper. Sprinkle with the tarragon.

  3. Roast about 10 minutes, sprinkle with the wine or lemon juice, and continue roasting 8 mminutes or until the fish flakes easily with a fork.

American Lasagna

American Lasagna

We have four different variations of lasagna, and this one is all about fresh ingredients. It calls for our basic spaghetti sauce that can you used for many different pasta dishes.

Every time we make this lasagna, people ask us for the recipe. It is simply delightful!

For the canned tomatoes, we love using San Marzano. They are from Italy and the absolute best. They are whole tomatoes, so thats why we call for putting them in the blender to start.

And for the onions, we have the best way to dice them. Cut off one end and peel back the top layer. Then make 3 slits down, 3 slits across. Finally dice down and they end up being the perfect size!

Now for the sausage, we love using Colosimos. But this is a Utah brand, so you may not be able to find it in other places. You can go ahead and use any brand. We suggest taking the sausage out of the casing. This will help bring out more flavor.

And finally, our favorite pasta brand is De Cecco. Although we cannot always find it, we stock up anytime we do! Homemade lasagna noodles are the absolute best option, but sometimes this just isn't possible. Its nice to keep some noodles on hand for busy nights!

American Lasagna

  • 3 14 oz cans diced tomatoes ((Italian tomatoes if possible))
  • 2 tbsp olive oil
  • 1/3 cup white or yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 pound 3 ounce package mild Italian Sausage links (casings removed)
  • 1 6 oz can tomato paste
  • 3 tbsp brown sugar
  • 1 1/2 tsp oregano (dried)
  • 1/2 tsp basil (dried)
  • 1/2 tsp thyme (dried)
  • 1 tsp French salt
  • 1 bay leaf
  • 2 cups hot water
  • 1 pound lasagna noodles (cooked)
  • 1 15 oz carton Whole Ricotta cheese
  • 1/2 cup fresh Parmesan cheese (grated)
  • 2 eggs
  • 1/4 tsp fresh ground black pepper
  • 4 cups Mozzarella cheese (grated)
  • 3 tbsp butter
  1. Put the tomatoes in a blender and pulse 4 or 5 seconds to crush. Set aside .

  2. Heat the olive oil in a large pot or skillet over medium heat. Add the onion and garlic and saute and stir until the onion is soft. Increase the heat to medium high and add the sausage. Continue to cook, stirring until the sausage is browned. Stir in the tomato paste with a wooden spoon. Cook until the mixture starts sticking to the pan, about 5 minutes.

  3. Add the crushed tomatoes, brown sugar, oregano, basil, thyme, salt, and bay leaf. Mix well. Stir in the water. Bring to a boil, decrease the heat, and simmer uncovered for an hour. (May simmer up to 2 hours, adding in more water periodically if the sauce gets too thick.

  4. Remove the noodles from the package and cook according to package directions. Drain. Lay out the cooked pasta in a single layer on a 15-inch sheet of aluminum foil to cool. (The foil will be re-used to cover the baking dish.)

  5. Preheat the oven to 350 degrees. Greece a 9 x 13-inch baking dish.

  6. Mix the ricotta, parmesan, eggs, and pepper in a medium size bowl. Assemble the lasagna.

  7. Spread 1/3 of the meat sauce in the prepared baking dish. Arrange 5 noodles lengthwise over the sauce, over lapping the edges. Spread 1/3 of the cheese mixture and sprinkle 1 1/3 cups of mozzarella cheese over the pasta.

  8. Repeat the layers two more times, ending with the mozzarella. Dot the butter around the edges. Cover with the foil and bake 35-40 minutes or until bubbly. Let stand 5 minutes before serving.

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