Product Review - Kirkland Signature marinara sauce

I am one of those fanatically loyal Costco shoppers.  No, really.  I teeter on the verge on cuckoo when it comes to that store.  You would think I get paid to say that?  I don't, but will certainly entertain offers ....Costco?...hello?...call me. *wink*

Truth be told, I have not tried a Kirkland Signature product I haven't liked and I am pretty picky about name brands vs. house brands.  Typically, I am let down.  Not with Costco's house brand...if you don't make it a habit to buy them, you should...they don't disappoint.  And if for some crazy reason you aren't 110% satisfied?  March it back.  Their return policy is better than Nordstrom.  Seriously.

Costco has just recently come out with their own marinara sauce.  Now, I am so NOT a jar sauce lover.    They usually always taste "jarred" or something.  I can't quite place it but if I have to use a jar I cook the "jarred"(craptastical) taste out of it while adding spices and what have you.  It's really silly and quite a process but it's the only way I can look myself in the mirror.  Jarred sauce?   Uggg.  As much as I totally heart Costco and all of it's products, I was skeptical.

Um, can I just tell you that I am so happy to be wrong.  I don't know how they did it.  This marinara, while having a slightly acidic taste right out of the jar was the most authentic flavor I have tasted in years.  The only exception (again, sold at Costco albeit not their house brand) was this other marinara called Victorias, or something.  That stuff rocked.  Now, this stuff rocks.  I could taste fresh tomato, garlic and basil.  It tasted almost freshly canned ...if that is even possible.  I loved it!

Even though I enjoy the process of making my own marinara....the new Kirkland Signature brand is my new go-to.

Cooking Competition

About a week or so, Antonio came home from his dads wanting to make chicken parmesan.  Random, but I was jazzed that he was interested in a different dinner.  The repetition can be a killer.....

So I bought the stuff and figured tonight that I would cook a kid friendly version (rather than a company new fangled recipe version) and then if he liked it...I could show him.  Frankly, with his patience level I wasn't keen on him observing my wing-it thought process.  So during the pre dinner discussion it is made known that he loves his fathers chicken parmesan.  Really now?  I am asking him how he cooks it, etc.  I want to keep the look familiar to Antonio (if you know him, you get it) but I know that his dad and I have different styles of cooking it.  I'm pretty competitive and for SURE don't want to be bested in the kitchen.  It's like stabbing me in my happy place.  Game on!

I sliced the chicken breasts lengthwise  so they would cook quicker and not just be a hunk of chicken with sauce.  Pan sautéed them in some olive oil.  oh, before that I seasoned them (always do that first!) dipped them in egg wash (fresh eggs thanks to Crystal!) and parmesan bread crumbs from Progresso.  Product review?  I found the bread crumbs pretty salty.  Next time, I will stick with what I usually do which is get plain bread crumbs (or make them) and season to taste.  After they were browned, I baked them in a 350 oven for about 25 minutes.

Covered with marinara (Kirkland Signature brand) - um, yummy! and mozzarella cheese.  Angel hair pasta on the side.

When Antonio was done he said that he liked mine just as much as his dads.  I'll take that.

The picture really doesn't do the dish justice.  Trust me, it tasted better than it looks here.....

Soup Base (It's not what you think)

One of the things I like to do (time allowed) is cook up some dishes on Sunday for the week that can be easily reheated.  Who has time to cook a new dinner EVERY night?  I don't know about you, but I WORK!  As much as I love cooking, I just don't have time/energy to do it every single night.  Antonio is getting pretty good at tossing hamburgers on the George Foreman, or making spaghetti but even he has homework etc.  Which cements my theory that doing a bunch of cooking ahead on a Sunday is a good thing indeed.

With that said, last Sunday I made a big pot of vegetable soup.  Why?  Well, it's inexpensive, can be easily reheated and best of all..YOU know what went into it so it can be as healthy or unhealthy as you like.

So I cut up all my veggies and into the pot they went.  I baaaaaarely had room for water!  I know, I got a bit carried away.
So I am eating this soup last night and thought, "this is boring".  Then it hit me.  Side bar: just so you know..I fully realize that I didn't invent the concept I am about to share.  It just kind of dawned on me.  The way pain medication "dawns" on a mother in labor.  Mother in labor - screaming and panting.  Husband/partner - would you like pain medication now?  Mother in labor - "yes!!! what a great idea".  You get the picture.

My epiphany is that this veggie soup is just a "base".  A base for soup add ins.  I guess I like the idea of veggie soup because you don't have to commit to adding a protein to it, or noodles (they mush out after a couple of days anyway) and you are free to add or not add.  Tonight, I added a handful of egg noodles and a small handful of chopped rotisserie chicken (from Costco, of course).

I know, not a new concept.  I just was thinking quasi clearly for once.

Majorly tasty.