Laura and Jared Powell of South Jordan feel it's important to have dinner at home together as a family.
"We all have such busy schedules," says Laura, 36, a stay-at-home mom and food blogger. Since 2008, she's been an active food blogger. She used some of her best-loved recipes in the newly published cookbook "Real Mom Kitchen: Keepin' it Real in the Kitchen," by Springville's Front Table Books, an imprint of Cedar Fort publishing. "I wanted families to see it is possible to still prepare meals at home," she says.
The recipe book includes appetizers/sides, breads, soups/salads, main dishes and desserts. Laura focuses on using regular ingredients most home chefs have stocked in their pantries. Many bright, sharp photos show the end result of her recipes.
Her blog, RealMomKitchen.com, has 250,000 page views per month. Laura gained a passion for cooking from her mother.
The Powells have three children, ages 7 to 14, who "love to sample and stir" when she's putting meals together. "I don't know what it is with stirring, but they all love to do that," says Laura.
Jared takes over the cooking when it's on the grill. "His specialty is burgers," says Laura. "We love garlic, and he loads them up with garlic salt."
She advises young mothers to jump in and "just give things a try" when they want to start cooking for their families. "The best way to learn is by trying." Laura notes that she has recipes on her website to help give moms more ideas. "Plan your menu around the sales and use coupons" to save money at the grocery store, she suggests.
Besides cooking and blogging, Laura loves to dance, read, travel and be outdoors. "I love living in Utah and being close to mountains and lakes and just enjoy being outside," she says.
These rolls come together in a jiffy thanks to refrigerated biscuit dough. They are perfect to accompany a bowl of soup or plate of pasta.
Easy Parmesan Knots
- 10-ounce tube refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 tablespoons Parmesan cheese, grated
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
Preheat oven to 400 degrees.
On a lightly floured surface, roll each biscuit into a 12-inch rope and tie into a knot, tuck ends under. Place on a large greased baking sheet.
Bake at 400 degrees for 8 to 10 minutes or until golden brown. Mix together remaining ingredients and brush on knots.