This post was sponsored by Collective Bias, Inc. All opinions are my own. #BaronessPatches #CollectiveBias
If I had a dime for every time someone asked, “How do you get it all done?” I’d probably be rich. The honest answer is that some days I still ask myself that. Life changes daily. Working from home while parenting seven kids (three of whom are with me all day) means being flexible and not sweating the small stuff. It sounds overwhelming to many — and sometimes it is — but this is exactly the life I love. There’s never a dull moment, and I’m constantly challenged to adapt and push through. Read on for how I manage everything, an easy mushroom & corn salad recipe that pairs great with pizza, and a giveaway with a chance to win over $4,000 in Walmart e-gift cards.
Everyday parenting stories: last week I put baby Olivia in the playpen, settled the infant beside me, and left Joseph with his blocks. I was gone five minutes. When I returned, Olivia’s hair was covered in diaper cream I’d left out after a change. Joseph had climbed in, smeared it through her hair, and then tried to clean it with a roll of toilet paper. My reaction? I went into “mommy mode” — staying calm, handling the mess, and moving on. That attitude helps me get things done when life throws curveballs.
How I Get It All Done + Easy-To-Make Mushroom & Corn Salad
Motherhood isn’t for the faint of heart, and everyone needs a wingman now and then. On those nights when the last thing I want to do is cook, I keep a few convenient freezer staples on hand — like Red Baron pizza from Walmart — to save the day. My kids’ favorite is Red Baron® Classic Pepperoni. It’s quick to bake and goes perfectly with my mushroom & corn salad, which also works well as a pizza topping for a simple cheese pie.
Ingredients & Instructions
- 3-4 ears of corn, cooked and kernels removed from the cob
- 1 small onion, thinly sliced
- 8–10 ounces mushrooms, sliced
- 5 tablespoons olive oil, divided
- Juice of 2 lemons and 2 limes
- Salt and freshly ground black pepper to taste
1. Boil or grill the corn on the cob until tender. Once cool, cut the kernels from the cob and set aside.
2. In a skillet, sauté the sliced onion in 1 tablespoon of olive oil until soft and translucent. Transfer the onions to a large mixing bowl.
3. In the same skillet, add 4 tablespoons of olive oil and the sliced mushrooms. Season with salt and pepper. Cook over medium-high heat, stirring, until the mushrooms are browned and tender. Add the cooked mushrooms to the bowl with the onions.
4. Add the corn kernels to the bowl. Pour in the lemon and lime juice and toss with 1 tablespoon of olive oil (or adjust to taste). Season with additional salt and pepper as needed. Mix well and serve alongside a hot slice of pizza or use it as a flavorful topping on cheese pizza.
After a long day balancing work and family, being able to pop a tasty pizza in the oven for my picky eaters and actually sit down to enjoy it with them is priceless.
Giveaway: enter the #BaronessPatches sweepstakes for a chance to win over $4,000 in Walmart e-gift cards. (Sweepstakes dates noted in the original promotion.)
Get social: follow Red Baron on social media for recipes and updates.