This post is sponsored by Galderma and SHE Media. All
opinions expressed in the post are my own and not those of Galderma.
looking at my face in the mirror one day and thinking to myself, how could I be
at 32? My teenage years were way behind me and now that I had two kids under five,
my skin was acting up.
I spent years
trying all sorts of over-the-counter products for what I thought were dry
patches of skin and acne, which I ended up throwing away because they just
didn’t help relieve my symptoms. I kept blaming the ingredients and my
sensitive skin, when I should’ve gone to talk to my dermatologist.
The truth is
that I was embarrassed. I’m what you call a no-make-up junkie. I love to wash
my face, moisturize with SPF in the morning, and apply a thick night cream in
the evening. Putting on make-up was one more thing to add to my daily routine, which
I didn’t have time for with two kids under five.
Now, years later, I know that I was experiencing the classic symptoms of rosacea: blushing, acne-like breakouts, visible blood vessels, and sensitive skin with itching and stinging. What I didn’t have was prominent facial redness, so rosacea never entered my mind.
Instead, I just
blamed it on hormones from having babies. But when I checked my hormones, I was
fine. Go figure.
Finally, I decided to visit my dermatologist and in that very first visit, she confirmed that I had the same condition that more than 16 million Americans have, rosacea, and that the symptoms were a sign of the chronic inflammatory skin
It all made
sense. I already had chronic inflammation issues elsewhere, so the fact that it
manifested on my skin during the winter months really explained things. Note: rosacea manifests differently for
people.It tends to appear after the age of 30 and it can be one
symptom or a combination with flare-ups either regularly or occasionally.
all so different, it’s always best to let a dermatologist check out your skin
if you’re concerned.I know that I
was embarrassed for quite a while about my skin and within a couple of weeks of
treatment, my symptoms began to get better.
While my primary triggers tend to occur in the cold winter months, a lot of people suffer more during the hot months., Certain weather conditions, spicy foods, and/or alcohol can cause flare-ups (for
instance, I flare with red wine that contains sulfates).
What has helped
the most when it comes to keeping my flare-ups at bay? Consistency of treatment,
establishing a facial care routine, and doing my best to avoid my triggers.
If you guys
follow me on Instagram, you know that I take a lot of selfies – most without
make-up. I’m generally a very happy person and for me, having clearer skin is
This is me, a
couple of weeks ago after yoga walking back to my car in 17F weather! Clearer,
happy, refreshed… I can’t ask for more.
In my stories,
you also see me work out with my friend Christel. She also happens to be my
dermatologist. Now, I bring up any skin concern because nothing is too
insignificant to talk to her about! Helping me have bright and clearer skin is
what she’s passionate about.
struggling with keeping your skin clear and think you might have rosacea, it’s
a good idea to talk to your dermatologist and see if Soolantra® (ivermectin)
Cream, 1% is right for you., It is proven to effectively treat bumps and blemishes of
rosacea in as little as two weeks., 
Indication: SOOLANTRA® (ivermectin) Cream, 1% is indicated for the treatment
of inflammatory lesions of rosacea. Not for oral, ophthalmic or intravaginal
use. Adverse Events: In clinical
trials with SOOLANTRA Cream, the most common adverse reactions (incidence ≤1%)
included skin burning sensation and skin irritation.
encouraged to report negative side effects of prescription drugs to the FDA.
Visit www.fda.gov/medwatch or call 1-800-FDA-1088.
are the property of their respective owners.
 Stein, L., et.al.,
Efficacy and safety of ivermectin 1% cream in treatment of papulopustular
rosacea: results of two randomized, double-blind, vehicle-controlled pivotal
studies. Journal of drugs in dermatology: JDD, 2014. 13(3), pp.316-323.
This blog post is brought to you in partnership with Brandless. The opinions in this post are my own.
Keeping a well-stocked pantry is one thing, but organized? That’s a whole different ball game at my house. With three kids coming in and out of the kitchen and their friends coming over to play nearly every afternoon -having a variety of snacks on hand are a must!
This post is sponsored
by Ball® Home Canning. All opinions in the post are my own.
Having salsa in your pantry at all time can be a huge lifesaver when it comes to mealtimes. You know there’s nothing like a fresh batch of salsa and today, I’m sharing how to can salsa the easy way so you can keep it year-round for all those tortilla chips, Taco Tuesdays, and burrito bowls!
This recipe originated from my friends at Ball® Home Canning,
my go-to resource on all things preserving. With a lot of experience and
expertise, it’s not hard to see why Ball® jars are the #1 consumer choice in
They’re the go-to containers for canning, and their classic look makes them useful as drinking glasses, storage for pantry goods, decor, and homemade gifts.
In the past, I’ve only canned strawberry jelly during the late spring because we live near strawberry fields and they are abundant between April and June. When you have more strawberries than you can eat, making jelly and canning it is the way to go!
And right when the strawberry abundance phases out in my
area, my parents’ garden yields more tomatoes than we can humanly consume. They
show up with a few pounds of them every other day; and since you can’t freeze
tomatoes, preserving them in salsa is the way to go.
I wouldn’t consider myself a canning expert –not even an aficionado- I just know the basics for some of my favorite things to eat; and you know how I feel about salsa given all the taco recipes on this website.
To make many easy meals possible, not just dipping chips, today I’m going to show you how to can salsa. You’ll find that the process is simple and it’s easy to get started with minimal tools required –I mean, I just headed to Target and grabbed a Starter Kit and a case of jars and you can too!
What Do You Need to Start Canning
When it comes to canning, acquiring the right materials is where most beginners get overwhelmed. Thankfully the Ball® Home Preserving Starter Kit comes with everything you need to can your first batch of salsa, jelly- you fill in the blank! Here’s where you might need a notebook and pencil –or simply print the recipe below. The steps aren’t complicated, but all of them are equally important.
The kit includes:
A preserving rack
3 16-ounce jars
Basic Preserving Utensils
Home Preserving Guide & Recipe Booklet
Along with the basics, you’ll also need a canner, which is a large pot big enough to fill with water and jars. I used my stock pot, the same one I use to make stock or boil spaghetti –yes, that one.
Is Canning Easy
Whether it’s pickling vegetables, making jam with berries, or sauces and salsa with tomatoes canning is a smart way to save money and enjoy our favorite foods year-round.
The process is simple, although it does take some time, and there are several steps which need to be followed to a T, or you might end up with a bad batch, and that’s no bueno!
Easy Recipe for Salsa
This salsa recipe is similar to how I make my fresh salsa, and with the addition of vinegar and proper processing time inside Ball® Jars, we have a deliciously preserved fresh salsa for months to come!
How to Remove the Skins from Tomatoes for Salsa
Unlike my traditional, make-and-eat salsa recipe, this version calls for peeled tomatoes –all canned salsa recipes do.
You didn’t think I was going to peel fresh tomatoes with a vegetable peeler, did you? Hah, please! That’d be a mess and nearly impossible. There are two ways to peel tomatoes; boiling them and roasting them.
In my experience, roasting the tomatoes is the easiest way to remove those skins.
First, you can boil the tomatoes until the skin becomes tender enough. You remove them from the pot, set them aside until they cool down enough to handle, and remove the skins.
Roasting them practically self-removes the skin in the process and they peel back super easy
How to Roast Tomatoes for Salsa
If roasting tomatoes seems like something your grandmother would do, it’s because she probably did! I know my grandmother roasted tomatoes to make all sorts of recipes and I remember the process being easy –and it is!
By simply placing all the tomatoes on a baking sheet and roasting them, you’ll get the skins off easily. You are going to roast them in the oven until the charred skins begin to peel themselves back.
At that point, you’ll remove the sheet pan from the oven, let the tomatoes cool down to room temperature and then, they peel back like magic! Roasting tomatoes also brings out the natural sweetness on tomatoes and gives them a deep caramelized flavor we love.
Which Tomatoes are best for salsa?
The best tomatoes for salsa are the ones that are abundant, ripe, and have more meat on them. The easiest to find are Roma tomatoes; although some people use San Marzano tomatoes.
In the end, whatever is in season will make prime salsa and sauces. They also cost less so buying them in bulk at your local farmer’s market or grocery store and canning them is a smart way to enjoy summer tomatoes year-round.
The key to fresh salsa is using a tomato with few seeds such as Romas, but I’ve found that removing the seeds and core with a spoon does the trick.
How to Can Salsa
Here’s where you might need a notebook and pencil –or simply print the recipe below. The steps aren’t complicated, but all of them are equally important.
Here is how to can salsa:
1. Preheat the Jars
First things first, place the jars in a large pot of simmering (180F) water. This will prevent them from bursting when filled with hot food.
2. Prepare the recipe
Once the tomatoes are roasted, remove the skins and give them a rough chop.
Add them to a large pot along with the other ingredients, making sure to add them in as written in the recipe, stir and bring to a simmer. Remove from heat once cooked down.
3. Fill Jars with Salsa
Carefully, remove the jars from the simmering water with the Jar Lifter and set onto a flat surface. Fill each jar with the hot salsa.
4. Remove Air Bubbles
Gently tap the bottom of the jar on a flat surface to remove
any air bubbles; this will keep the salsa from spoiling due to trapped air.
Leave 1/2 inch of space between lid and salsa.
5. Wipe the Rim
Using a clean, damp cloth remove any residue or food from the tip of the jar. Top it with a lid and apply the band until it’s fingertip tight.
6. Place the Jars in
Make sure the water covers each jar by 1 to 2 inches and bring it to a rolling boil over medium-high heat.
Process the jars in the boiling water for the time directed. When complete, turn off the heat and allow jars to sit in hot water for 5 minutes.
Not you, the jars. Once you’ve removed them from the water with the tongues and set aside onto a flat surface. Leave the jars undisturbed for 12 to 24 hours.
Time to apply the flex test! Apply pressure to the center of the lid with your fingertip, if it bends, it’s a bad egg. Second, remove the bands and try to lift the top with your fingers. Properly sealed lids with remain attached, otherwise, toss it!
Best Jars for Canning
It helps that Ball® jars have been around for 135 years and
are top quality for all things canning.
And since 2012, both Ball® and Kerr brands, which Ball® acquired in 1996 are entirely BPA free since 2012 making them a safe choice for food and beverages.
Water Bath Canning
There are two approaches to safe canning: water bath and pressure canning. For this recipe, I’m using the water bath; it’s the simplest and beginner friendly method.
Water bath canning is best for high acid foods and recipes that include the right amount of acid. The combination of time and temperature destroys bacteria while the heat creates a vacuum seal. Items such as fruit, jams, jellies, salsa, tomatoes, pickles, sauces, pie fillings, and condiments use this method.
Pressure Canning Salsa
This form of canning uses high temperature to safely
preserve foods that are low in acid such as meat, poultry, vegetables, chili,
Once again, the combination of time and temperature destroy bacteria and create a tight vacuum seal, so food stays fresh longer.
How Long Does Canned Salsa Last?
Regular fresh salsa keeps in the fridge for up to 5 days,
but now we have it in a jar which lasts up to 2 weeks once opened and
I’d also like to add, this doesn’t taste like your grocery store jarred salsa, but FRESH! The tomatoes, cilantro, and garlic really come through, it’ll make you want to keep tortilla chips all year round.
Best Tacos to go with this salsa recipe
So, what does one do with homemade salsa? Tacos! At this
rate, your canned salsa won’t last a month, but tacos are worth it. Here are 3
of my favorites:
Delicious skirt steak tacos with seared peppers, onions, mushrooms, and melted cheese. If you’re a Philly cheesesteak fan this taco is for you.
When my husband asked why his favorite sandwich was being served in a crispy taco shell, my answer- “because everything is better inside a taco, “. To this day, I haven’t backed down on my stance and I never will because, tender steak, veggies, and melted American cheese inside a crispy taco! Get outta here!
This post is sponsored by Freschetta. All opinions are my own.
With so many gluten-free pizza options at the store
nowadays, buying a tasty gluten-free frozen pizza can feel like a hit or miss.
If you follow a gluten-free diet, you’ve had your share of taste fails.
Freschetta, Udi’s, Caulipower? All these are gluten-free pizza options but which one has the best gluten-free pizza crust? After a lot of pizza baking, sampling, and of course, eating, I’ve got the results from my family to yours.
Tender pork and fresh pineapple pico de gallo tucked into a warm tortilla, these slow cooker pulled pork tacos are the life of the party and after the first bite, you’ll know why!
Believe me; you need to make these tacos, they’re wonderful, delicious, and worthy to be included in the Taco Tuesday Cookbook. We’re already on week 36 and that means only 16 more delicious recipes left in this Taco Tuesday series! Don’t worry, after you’ve made all 52 you can start back over for another delicious year of tacos! Be sure to subscribe to the Taco Tuesday Playlist on my YouTube channel, so you never miss a tasty recipe.
But back to the pork….
How to make Pulled Pork Tacos in the slow cooker
If there is a cooking short cut you better believe I will find it and my secret to making perfect fall apart tender meat- the slow cooker. I’ve had great success with it for pork carnitas or BBQ pulled pork but now these Pork Tacos with Pineapple Pico De Gallo deserve a turn.
This isn’t your typical pulled pork taco, instead of traditional Mexican flavors like lime and cumin this one gets slow cooked in a tangy sweet sauce made with pineapple juice and tomato paste.
THE SECRET TO TENDER PULLED PORK
So how does one achieve tender pulled pork? You can start by cooking the meat low and slow. The longer meat cooks at a low temperature the more moisture it retains, which is why slow cookers are perfect for the job! Set it to cook first thing in the morning and by the time you get home, dinner will be waiting for you.
This depends on what kind of pork tacos you make, but I can guarantee two things almost every pork taco should have: fresh salsa and cheese!
Since these have a tangy sweet flavor from the sauce I thought Pineapple Pico de Gallo would be appropriate and my guess was correct! With the creamy goat cheese, tart pineapple, and smoky pork… is your mouth watering, mine definitely is. Like I was saying, don’t skip the cheese.
PINEAPPLE PICO DE GALLO
Fresh pico de gallo + pineapple, this one is a must! Eat it on tacos, salads, chips, grilled shrimp, whatever your heart desires.
Before you get started, make sure to check your copy of the Taco Tuesday Cookbook for the recipes, it has everything to make your Tuesdays the best day of the week.
Bacon, avocado, and cheese, YAS please! Take a seat, because I’ve got a lot to say about this easy pasta salad recipe.
BUT FIRST, let’s see how fast this pasta salad comes together:
Swap the lettuce for pasta and you have a perfect complete meal in no time. This still counts as a salad though, right?
Easy Pasta Salad Recipe
Reasons I love pasta salad:
1. It can be made ahead of time 2. The best way to use up leftover odds and ends from lunches 3. Pasta! Duh!
Salads like this are the type of food you bring to a potluck, picnic, or make on a hot summer day when you can’t even think of turning on the stove. They’re easy to assemble and can be made up to 2 days ahead of time for an easy lunch or dinner later in the week.
What to Put in Pasta Salad
Whatever veggies, cooked proteins, and salad toppings you enjoy are most likely perfect in a pasta salad. I often make this dish at the end of the week with leftovers like deli cuts, hard-boiled eggs, cheese, and what’s left in the vegetable bin.
I prefer to use short pasta shapes like Rotini, Macaroni, or Penne, or since they hold up well when tossed with dressing but you can use whatever pasta you keep on hand. The results will still be delicious.
Other ingredients you can use to make pasta salad include:
It’s okay to use any of your favorite ingredient combos and try new things. I like to think of it as a chance to eat all my favorite salad toppings but with pasta instead of lettuce. Sounds like a total dream come true and believe me, this Cobb Pasta Salad is!
What is Cobb Pasta Salad
While I’m a major fan of the Classic Cobb salad sometimes I need a little extra oomph! Pasta does the trick.
This salad is all the things I love like bacon, deli cuts, cheese, avocado, and tomatoes, tossed with homemade Ranch dressing. Plus, it’s a major success with the kids and their friends after playing outside or on a regular weeknight.
Is Pasta Salad Healthy?
This all depends on how you make it. Some pasta salads are heavy on the pasta, dressing, and toppings like bacon and cheese. I use each of these ingredients often and believe that they are a part of a well-balanced diet but as with anything, too much isn’t always a good thing.
How to Make Pasta Salad Healthier
Here are a few ways to make pasta salads like this healthier:
Add more lean proteins, like grilled chicken, deli cuts, or hard-boiled eggs.
Cut the amount of pasta in half with more fresh veggies or chopped Romain lettuce. You still get a good bite of pasta with more crunch from the lettuce and you know I’m all about the crunch!
Use half the dressing or make a lighter version by swapping half the mayonnaise with plain Greek yogurt.
More Pasta Salad Recipes
If you like this pasta salad, then you’ll definitely want to try these out too:
The Taco Tuesday Cookbook would not be complete without the traditional huevos rancheros, we get black beans, fried eggs, and fresh pico de gallo on top a warm tortilla. This is one breakfast for dinner idea you don’t want to miss.
Can we just talk about how easy that was? But don’t let the simplicity fool you, these breakfast tacos are jam-packed with FLAVAH! (because flavor and FLAVAH! are two different things).
What Is Huevos Rancheros?
My friend, you are in for a treat! This traditional Mexican breakfast features corn tortillas topped with beans, fried eggs, and fresh pico de gallo. It’s savory, fresh, and oh so delicious. It takes no time to prepare and I can never resist runny egg yolk action.
Whether they are served in the morning, noon, or at night, I’ll eat these any day, anytime! My favorite way to serve them though is breakfast for dinner, which is one of my favorite meals to make, I just let the kids think it’s for them.
Huevos Rancheros Translation
Huevos Rancheros simply translates as – rancher’s eggs, this dish got its name from the typical egg breakfast served throughout rural Mexico.
Originally it included fried eggs on corn tortillas smothered in warm salsa but over the years newer versions have made it with fresh salsa, beans, and cheese. Change isn’t always a bad thing and both ways are delicious but to save you and I time I went with the newer version. Plus, I love fresh salsa.
The Taco Tuesday cookbook is filled with classic taco recipes made easy so you and I can enjoy them without spending half the night in the kitchen. You’ll find recipes like carnitas made in the slow cooker, carne asada made fast in a skillet, and fajitas baked on a sheet pan. Same epic flavors, just an easier way to make it happen.
What to put on your Huevos Rancheros
Aside from the beans, eggs, and salsa I also top mine with sour cream, avocado, and a sprinkle of chopped cilantro. If you’re a veggie lover and feeling fancy, add sauteed veggies like bell peppers, onions, and mushrooms. This is your taco Tuesday and I’m just happy you’re celebrating so you do your thing!
What type of beans to use in huevos rancheros
Again, this one up to you. I used regular black beans but these also taste pretty scrumptious with refried black beans or regular refried pinto beans. The possibilities!
Okay, It’s time to make these Huevos Rancheros so I’ll turn you loose! Make sure you grab a copy of the Taco Tuesday Cookbook for the full recipe and details then come back and tell me what you think! Are they, not the best breakfast tacos EVER!?