Since starting Simple Saturday a few weeks ago, I have to say I have really enjoyed focusing on developing quick and simple meals that are accessible and not overwhelming to the weeknight cook. So when Taste of Home reached out to me to try their new online cooking school and share my experience with my readers, I jumped at the chance. It seemed PERFECT for those wanting to take their cooking beyond spaghetti and tacos. So, I enrolled in cooking school and got to work!
After “enrolling” in cooking school, I got a glimpse of all of the different courses available to me. I was torn between a lot of the choices including Comfort Food Classics, Slow Cooker Favorites, and Ultimate Chilis, Soups, and Stews. Ultimately I chose Weeknight Dinners in 30 Minutes or Less, since I’ve been trying to develop more recipes for those busy weeknights and also for Simple Saturdays.
The course starts out with some general tips of how to make the most out of my time in the kitchen every night. Things like organizing, getting the kids to help, and multitasking can all cut down on time in the kitchen. One of my favorite tips was to chop onions and garlic ahead of time and store them in airtight containers, so when it comes time to cook, they are ready for me. So genius.
Next, the cooking school took me through some kitchen staples that make weeknight cooking so much easier if I have them stocked. I was happy to see that I had everything they recommended including olive oil, red wine vinegar, garlic, onions, broth, canned tomatoes, pastas, dried beans, rice, and dried herbs and spices.
So now that I’ve gone through the course introduction, I’m ready to cook! First up: I made a Sausage and Vegetable Skillet Dinner. I absolutely love skillet dinners, so I was really excited for this one.
It started out by listing all of the ingredients I needed for the dish along with all of the equipment needed. I was happy to see there was nothing out of the ordinary that I didn’t have, as the tools ranged from nonstick skillet and cutting board, to measuring cups and spoons. Pretty basic stuff, right?
Lastly, the super simple directions are listed along with a video tutorial (including how to properly cut an onion!) AND photo how-to, both of which take you step-to-step through making the dish. So I read the directions first, watched the video, and then while cooking went through the photo step-by-step directions. Bonus: only one dish was dirtied!
While the Sausage and Vegetable Dinner Skillet is the only dish I’ve tried so far, I can’t wait to make some of the other recipes including Broccoli Beef Braids, Lemony Shrimp with Pasta, Honey Chicken Stir Fry, and Sweet Barbecued Pork Chops.
So, are you ready to get cooking?! Taste of Home wants to see you enrolled in their Online Cooking School and are offering my readers $10 off their first class (hint: a ton of their classes are on sale right now too!) Just use the coupon code: TENOFF to get started.
This is a sponsored conversation written by me on behalf of Taste of Home. The opinions and text are all mine.