The Blog Mazola Won't Be Happy With... - Pointless Ramblings of a Verbose Cook w/a Loooong List of Food Aversions... Blog at Allrecipes.com - 323977

Pointless Ramblings of a Verbose Cook w/a Loooong List of Food Aversions...

The blog Mazola won't be happy with... 
 
Mar. 19, 2014 5:54 pm 
Updated: Mar. 24, 2014 11:56 am
As as Allrecipes Brand Ambassador, I was tasked this month with preparing, photographing, and reviewing two Mazola "heart healthy" recipes.  Though I was provided Mazola corn oil (and apparently a sauté pan that's en route as a "thank you"), I'm capable of forming my own opinions and they're mine and mine alone (as will be evident as you keep reading.  Plus, I may be able to be bought w/some Pliny the Elder or Heady Topper, but not corn oil ;) ).



I should preface this be telling you I'm a Health and Phys Ed teacher.  I get the cardiovascular system.  I could even teach you about it.  The two most important things you can do to help ensure heart health are to NOT SMOKE and exercise.  Eating a diet low in saturated fat and cholesterol helps, too.  



Though it's important to eat a diet low in SATURATED fat, your body does need "healthy" fats, for a variety of reasons I won't bore you with (I'll save that for my students ;) ).  Mazola corn oil is low in saturated fat (2g/serving, I believe), I'll give them that.  However, would I deem it "heart healthy"....?  It's a bit of a stretch, for me.



That being said, I prepared both Mazola recipes, unsure what to expect.  I made the salmon first and we both LOVED it.  I especially loved how quick and easy it was to throw together after work.  I served it over Uncle Ben's Ready Rice (90 seconds!  Woot woot!) topped with mango salsa (the grapefruit just wasn't working for us).  Delicious.  In fact, I already made it again AND served it to company.  While "heart healthy" doesn't specifically jump to mind, I do love that it's a low cal nutrient dense (particularly when paired w/a green veggie) meal.  Here's the link to the recipe:
http://allrecipes.com/recipe/sweet-and-spicy-salmon-with-grapefruit-salsa/detail.aspx<



I made the pork carnitas the next night and, again, appreciated the ease of preparation (though these took longer w/the simmer time), but wasn't as sold on the flavor.  I found them to be a bit bland, but Mr. LTH enjoyed them.  Not a do over in our house, but certainly worth trying.  No tomatillos in small town PA, so we topped w/the leftover mango salsa from the salmon and some cheddar and sour cream.  Again, fairly nutrient dense/lo cal?  Yes.  "Heart Healthy"....depends on whether you're in marketing and how you're looking to sell it....Here's the link to the recipe:
http://allrecipes.com/recipe/pork-carnitas-with-cilantro-tomatillo-sauce/detail.aspx<

 
Comments
duboo 
Mar. 20, 2014 8:04 am
I think your blog is more than fair. In the twisted world of marketing, I assume that they mean that their product is "Heart HealthIER" than some of the other options.
 
Mar. 20, 2014 9:17 pm
I am going to try that salmon.....maybe even try the grapefruit salsa to boot. Nice blog about the ever controversial corn oil.
 
Mar. 21, 2014 10:55 pm
We loved the salmon..particularly the dry rub! Yum!
 
Lace 
Mar. 23, 2014 4:56 am
Wow, nice blog, Lovestohost. It's informative, coherent and honest. Others should follow your lead.
 
Mar. 24, 2014 11:56 am
Haven't made either recipe yet (and I am running out of time) but I have to admit (as patient with pre-hypertension and one who has been on heart meds for the past 3 years) I have never had my cardiologist tell me to use Corn Oil. I think I will be skipping this round of blogs.....again.
 
 
 
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lovestohost

Member Since
Jun. 2007

Cooking Level
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Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Italian, Southern, Nouvelle, Dessert, Quick & Easy

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About Me
I like to eat and I tend to be a picky eater, therefor, I like to cook so I can be in control of what I eat. Thankfully, Mr. LTH eats everything and anything (except sweet potatoes and vinegar).
My favorite things to cook
I'm a very mood dependent cook: what I'm in the mood for dictates what I like to cook. I've found I really enjoy making new "faceless" recipes and adding a face to them.
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I consider everything that comes out of our kitchen and people enjoy/eat to be a triumph...
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Underbaked cakes + wire racks + oven to "finish cooking" = a very messy oven
 
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