The Daily Dish

Peaches and Cream Smoothie

Kristina Vanni — Tue, 21 May 2013 10:00:23 +0000

I am excited to offer my second recipe a series of colorful and healthy smoothies to “sip the rainbow.” Last week I presented a red drink called the “Garden Fresh Strawberry Smoothie.”

This week I wanted to create a fruit and vegetable blended drink representing the color orange. I think you are going to enjoy this “Peaches and Cream Smoothie.” You will never guess the secret ingredient!

Keep reading for the recipe…

The healthy secret behind this smoothie is a jar of pureed carrot baby food! It is an easy way to add a vegetable into the drink without even tasting it.

Both carrots and peaches contain beta carotene, an antioxidant that converts to Vitamin A, which is essential for healthy hearts and eyes. However, when you are sipping this smoothie all you will notice is the delicious flavor that tastes like dessert!

What are you waiting for? Get on the healthy fruit and veggie smoothie bandwagon!

Peaches and Cream Smoothie

1 jar baby food carrots

1 cup sliced peaches

2/3 cup milk

1/2 teaspoon vanilla extract

1 cup ice

Place all ingredients in blender and blend until smooth.

Mandoline Slicer Giveaway

Kristina Vanni — Mon, 20 May 2013 10:00:39 +0000

Are you ready to slice, dice, and julienne your way into summer? Make the most out of bountiful summer produce with our Mandoline Slicer giveaway!

Did you enter the Mini Desserts giveaway last week? Click here to find out if you are the winner! (Winners have three days to respond before an alternate winner is selected!)

Keep reading to learn how to win…

This week, one lucky reader will win a Chef’n Pull’n Slice Mandoline.

This innovative mandoline has a revolutionary design for safe slicing. Place your fruits and vegetables in the safety hood, brace with the hand guard, then slide the plane back and forth for perfectly precise slices. Includes slicing deck, straight blade, French fry blade and julienne blade.

Here’s how you can enter to win:

Leave a comment below with a link to your favorite recipe on our website!

Take a look around, you just might find a recipe to prepare with this mandoline slicer.

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner! Winners will have 3 days to respond before an alternate winner is selected. Official Rules

*Note: Comments need to be approved through WordPress. If you don’t see yours right away, don’t worry…I will get to it as soon as I can! Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages. Thanks!

Organic vs.Conventional Produce

Kristina Vanni — Sun, 19 May 2013 10:00:36 +0000

As you are browsing the produce aisles of the grocery store, it can sometimes be difficult to read the tiny little stickers and understand the codes.

When it comes to deciphering organic vs. conventional produce, let me show you how to tell the difference. If you are trying to make an informed decision for your purchases, I have an easy rule of thumb!

Keep reading for an easy tip!

The photo above shows two Granny Smith apples from my local grocery store. One is certified organic, the other is conventionally produced. Can you tell the difference just by looking?

The key is in the UPC code on the produce sticker:

All organic produce has a 5 Digit UPC code starting with the number 9. That’s all you need to remember! The word “organic” is written in itty bitty letters on the sticker, but I would need to walk around the store with a magnifying glass to read it!

On the other hand, conventionally grown produce uses a 4 Digit UPC code.

In the example above, you can see that the numbers “4139″ indicate a Granny Smith apple. When there is a 9 in front, it indicates an Organic Granny Smith.

An easy rule of thumb to remember on your weekend grocery shopping trip!

Best Sandwich Ever – The Ultimate BLT

Kristina Vanni — Fri, 17 May 2013 05:00:22 +0000

Get ready to re-think everything you know about the classic BLT. This is much more than “bacon,” “lettuce” and “tomato.” Oh, so much more…

Keep reading for the winning recipe…

The winning recipe in our “Best Sandwich Ever” contest comes from “krystiandennis” for the “Marinated Tomato BLT Croissant Sandwich.”

Every component in this creation is designed to heighten flavor. Let’s break it down:

Bacon – Amazing on just about anything, right? Now imagine candied bacon… That’s right. In this recipe, strips of bacon are crisped with a brown sugar/black pepper medley for sweet/salty/spicy perfection in every bite.

Tomatoes – This recipe calls for slices of tomato to be marinated in an Italian herb and balsamic dressing. Genius!

Spread - Another surprising twist is the fig jam and Dijon mustard spread. If you like honey mustard, wait until you try this combination!

Do you need any more convincing? Or are you already on your way to to grocery store?

Yep, I thought so…

Click the link below for the recipe!

Click here for the ultimate BLT, “Marinated Tomato BLT Croissant Sandwich” recipe –> http://easy.betterrecipes.com/marinated-tomato-blt-croissant-sandwiches.html

Marinated Shrimp

Kristina Vanni — Wed, 15 May 2013 10:00:54 +0000

Right now we are in the heart of Spring party season! There are graduations and wedding showers, potlucks and picnics. For years, this has been my go-to recipe to bring to gatherings. It’s easy to prepare and always a hit. Once you try this “Marinated Shrimp” your friends and family will beg you to make it again and again!

Keep reading for the recipe…

My favorite part of this recipe is that you can prepare it about an hour before a party, and then you’re done! Grab it from the fridge and your guests can take a bite here and there throughout the event.

Just remember, the shrimp can’t sit in the marinade too long, only up to 4 hours. After that, the flavors become a bit too overpowering. In my experience, it gets gobbled up too fast for it ever to be a problem!

I always like to serve this recipe in a large glass bowl. That way you can see all the beautiful colors!

Marinated Shrimp

1/4 cup canola oil

2 cloves garlic, finely minced or pressed

1 Tablespoon dry mustard

1 Tablespoon salt

1/2 cup lemon juice

1 Tablespoon red wine vinegar

1 bay leaf, crumbled

dash of cayenne pepper

1 lemon, thinly sliced and any seeds removed

1 medium red onion, thinly sliced

1 can (5.75 ounces) colossal pitted black olives, well drained

1 jar (2 ounces) chopped pimiento

2 Tablespoons chopped flat leaf parsley

2 pounds cooked large shrimp

In a medium glass or plastic bowl, whisk together oil, garlic, dry mustard, salt, lemon juice, vinegar, bay leaf, and cayenne. Stir in lemon slices, onion slices, olives, pimiento, and parsley; mix well. Add shrimp to bowl and toss gently to coat shrimp. Cover bowl with plastic wrap or lid and refrigerate for 1 hour, but no more than 4 hours, or the flavors will become overpowering. Toss again before serving and transfer to a pretty glass serving bowl. Serve with frilly toothpicks. Serves 8-10.

Garden Fresh Strawberry Smoothie

Kristina Vanni — Tue, 14 May 2013 10:00:36 +0000

My favorite way to start the morning is with a smoothie. They can be made in seconds and are a great way to front load your day with fruits and vegetables.

Lately “green drinks” have been all the rage, but I wanted to take things a step further. I have often read that we should try to “eat a rainbow” of colors throughout the week. Fruits and vegetables in an array of colors each provide different and unique vitamins and minerals.

I decided to take on the challenge of designing a morning smoothie in every color of the rainbow! Every Tuesday I will post a smoothie recipe in another brilliant hue. Today I will start off with “Red” and stay tuned over the next several weeks for more delicious colors!

Keep reading for the recipe…

Let me start off by telling you a few of my own “ground rules” for a smoothie. First of all, I like every smoothie to include a fruit and a vegetable. It’s pretty easy to make fruit delicious and enjoyable, but it can sometimes be a bit harder to incorporate vegetables into our diet. I like the idea of finding fruits and vegetables that work well together and compliment one another in a smoothie.

Which leads me to my second rule of smoothies – they can’t taste like a mowed lawn. You know what I am talking about! Those uber-healthy drinks that are no more than a pureed salad? Yeah, I’m not into that. I want something that is actually enjoyable and tastes good!

Red Smoothie ingredients:

Strawberries – How can you go wrong with strawberries! They are naturally sweet, protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer. Just one serving (about eight strawberries) provides more vitamin C than an orange. They are in peak season right now and are the perfect fruit for a “red” smoothie.

Grape Tomatoes - Tomatoes are loaded with antioxidants such as lycopene, vitamin C, and vitamin A and yet they have very few calories. Tomatoes are a great compliment to the strawberries in this red smoothie. It may sound odd at first to think of blending a cup of tomatoes into your morning drink, but believe me it tastes amazing! All you really notice is the sweet strawberry flavor with a “garden fresh” essence that comes from the tomatoes. If you are planning a summer garden, these are incredibly easy to grow!

Strawberry Kefir – I love this probiotic drink and it is ideal to blend into smoothies. Kefir is great for digestion and can boost your immune system. It is thick yet pourable, so it creates a great consistency in smoothies. Plus, it comes in a variety of flavors!

Basil – I wanted to find a way to make this smoothie stand out from the crowd, so why not throw in a few basil leaves! Again, it sounds wild, but it really results in a “fresh” essence to the drink. Plus, basil offers anti-innflamitory properties and is easy to grow in a windowsil herb garden!

Garden Fresh Strawberry-Tomato-Basil Smoothie

1 cup Grape tomatoes

1/2 cup Strawberries

1 cup Strawberry Kefir

2 large Basil leaves or 4 small

1/2 cup ice

Place all ingredients in blender and blend until smooth.

Teflon Brand National Egg Month Twitter Party!

Kristina Vanni — Mon, 13 May 2013 14:00:57 +0000

Join me this Wednesday for a Twitter party to celebrate National Egg Month! I am teaming up with the Teflon Brand to answer questions, post cooking tips and share recipes.

It’s all happening this Wednesday May 15th at 7:00 PM CST and we will be using the hashtag #TeflonEggMonth

Also, be sure to follow @TeflonBrand and @BetterRecipes on Twitter.

If you love eggs, but hate they way they can stick to your pans, then the Teflon Brand cookware products are for you! In fact, if you attend the Twitter party and use the hashtag throughout the event, you will have a chance to win some of their amazing products!

Prizes include:

Farberware Triple Pack, A Teflon “Flip It” Pan, Technique Cast Iron Pan, an apron coated with Teflon Fabric Protector and “Breakfast & Brunches” cookbooks, and even a Tramontina 14-piece cookware set!

For more information check out Teflon.com and be sure to visit their Facebook page for the National Egg Month Sweepstakes!

In the meantime, take a peek at some of our egg-cellent recipe ideas!

Southwest Eggs and Veggie Skillet

San Francisco Sourdough Scramble

Breakfast “Sleepy” Joe Bagels

Italian Omelette Brunch Cups

Meal in a Muffin Pan

Southwest Breakfast Sundae

Italian Breakfast Crostada

Mini Dessert Prize Package

Kristina Vanni — Mon, 13 May 2013 10:00:07 +0000

This giveaway is now closed.

Congratulations to our winner, comment #160 JUDITH R!

Please email Kristina.Vanni@meredith.com right away to claim your prize. Winners have 3 days to respond before an alternate winner is selected.

If you didn’t win this time around, don’t worry! Check out newest blog giveaway here.

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The big prize this week is actually “mini!”

I love to end a meal with a sweet treat, but sometimes a full sized dessert is just too much. This cookbook and serving set package is perfect for when you just want to enjoy just a few small bites of your favorite indulgence.

Did you enter the Stackable Appetizer Maker giveaway last week? Click here to find out if you are the winner! (Winners have three days to respond before an alternate winner is selected!)

Keep reading to learn how to win…

This week, one lucky reader will win this Mini Desserts Prize Package:

Mini Desserts Serving Set (with mini glassware and mini silverware!)

Just Mini Desserts Cookbook

Here’s how you can enter to win:

Leave a comment here on the blog telling us your favorite dessert!

Best Breakfast Ever – Southwest Breakfast Sundae

Kristina Vanni — Sat, 11 May 2013 10:00:38 +0000

Today is the perfect day to announce our “Best Breakfast Ever” winner! With Mother’s Day just on the horizon, this adorable, single-serving breakfast recipe is perfect for pampering mom with breakfast-in-bed.

It’s everything you love about a scrambled egg breakfast, cleverly served as a savory “sundae.” Congratulations to “Lisakeys64” for her award-winning “Savory Southwest Breakfast Sundae!”

Keep reading for the winning recipe…

Lisa served her breakfast in a martini glass with a salted rim, but you could certainly use a sundae glass, a mini trifle glass (as shown here), or even layered in a Mason jar. The idea is that breakfast is served in a whimsical and portable way. It’s fun to see the colorful layers of your favorite breafast components. There’s scrambled eggs, crisp bacon, cheese and a bit of salsa. It is all topped with a dollop of sour cream and a cherry tomato!

Click here for the complete recipe –> Savory Southwest Breakfast Sundae

Best Recipes with Chocolate and Peanut Butter

Kristina Vanni — Thu, 09 May 2013 10:00:29 +0000

Chocolate and peanut butter is a match made in edible heaven! This flavor combination can take the form of sweet snacks, decadent desserts and even banana bread. Take a look at some of our best recipes with chocolate and peanut butter!

Keep reading for the recipes…

1) Peanut Butter Chip Chocolate-Oatmeal Cookies

2) Peanut Butter Cocoa Krispies Treats

3) Peanut Butter-Stuffed Chocolate Cookies

4) Chocolate Peanut Butter Puppy Chow

5) Peanut Butter and Jelly Truffles

6) Triple Treat Peanut Butter Tart

7) 3-ingredient Chocolate Peanut Butter Balls

8) Peanut Butter Cup Banana Bread

9) Homemade Peanut Butter Cups

Cinnamon Buckwheat Pancakes

Kristina Vanni — Wed, 08 May 2013 10:00:23 +0000

Mother’s Day is this Sunday! If you are planning on serving your mom breakfast in bed, I highly suggest this recipe. It also just happens to be my mom’s personal favorite!

Keep reading for the recipe…

The buckwheat flour imparts a rustic, hearty flavor and gives the pancakes a beautiful deep brown hue. A dash of cinnamon adds spice and is the perfect balance to the wholesome buckwheat.

These pancakes are outstanding when served with real maple syrup. Mom deserves only the very best on her special day!

Buckwheat-Cinnamon Pancakes

1 cup buckwheat flour

1 cup all purpose flour

2 Tablespoons sugar

4 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

2 cups milk

3 Tablespoons vegetable or canola oil

2 large eggs

Additional oil for pan

Maple syrup, for serving

Stir together flours, sugar, baking powder, cinnamon, and salt in a bowl; set aside. In another bowl, whisk together milk, oil, and eggs. Add to flour mixture, stirring until blended.

Heat a thin layer of oil in a nonstick griddle pan or skillet. When oil is very hot, spoon in about 1/3 cup batter for each pancake. When bubbles form on top, flip pancakes and cook another minute or until set. Serve with maple syrup. Serves 4.

Three Step Cookies

Kristina Vanni — Tue, 07 May 2013 10:00:35 +0000

You know I love a good 3-ingredient recipe, so when I saw these “Three Step Cookies” I couldn’t wait to try them. In fact, there are no-bake and all you will need is a microwave!

Keep reading for the recipe…

The name says it all: in only 3 easy steps, you will have a yummy no-bake snack! Start with Ritz crackers, creamy peanut butter, and white chocolate.

1) Spread peanut butter on the crackers to make sandwiches.

2) Melt the white chocolate. (My new KitchenAid microwave worked like a dream!)

3) Dip the sandwiches in the chocolate and allow set.

That’s it! These cookies are in a cookbook by the amazing Anna Ginsberg. It’s called “The Daily Cookie” and features a recipe for every single day of the year. (Yes, even one for February 29th!)

Anna also shares recipes on her blog, Cookie Madness. Take a peek and be sure to pick up her book: The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life

Not only is Anna an extraordinary blogger and cookbook author, she is also an incredibly accomplished award-winning cook! In 2006 Anna took home the $1,000,000 grand prize in the Pillsbury Bake-Off and is a member of the Cooking Contest Central “Hall of Fame.“

As you can see, cooking and recipe contests can be a great way to get your foot in the door for successful food blogging, cookbook writing, and much more! Be sure to check out the $10,000 “Best Recipe Ever” contest right here on Better Recipes. (That’s a great title to have next to your name, right?!) You can learn more about the wonderful world of recipe contests at CookingContestCentral.com

Three-Step Cookies

from “The Daily Cookie” by Anna Ginsberg

80 round butter crackers, such as Ritz

About 3/4 cup creamy peanut butter

2 1/2 pounds white candy melts (or any type of white chocolate you are comfortable melting and dipping with)

1. Using the crackers and the peanut butter, make forty little sandwiches

2. Melt the white chocolate in a double boiler or microwave-safe dish using a low setting and stirring every 30 seconds. If using candy melts, follow the directions on the package.

3. Dip the sandwiches in the melted chocolate or set them on a wire rack and drizzle the chocolate over the top so that it falls down the sides. Let the white coating set before serving.

Stackable Appetizer Maker

Kristina Vanni — Mon, 06 May 2013 10:00:16 +0000

This giveaway is now closed.

Congratulations to our winner, comment #95 Betty Wilkerson!

Please email Kristina.Vanni@meredith.com right away to claim your prize. Winners have 3 days to respond before an alternate winner is selected.

If you didn’t win this time around, don’t worry! Check out newest blog giveaway here.

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The blog giveaway this week features a gadget that is sure to grab your attention! If you love to make fun finger food when entertaining guests, wait until you see this new appetizer maker from Arcitec.

Did you enter the Slow Juicer giveaway last week? Click here to find out if you are the winner! (Winners have three days to respond before an alternate winner is selected!)

Keep reading to learn how to win…

This week, one lucky reader will win a Stackable Appetizer Maker!

Create layer bite sized gourmet appetizers using everyday ingredients in just 5 minutes.

Unique and cleverly designed, the Stackable Appetizer Maker by Architec allows you to make multi-layered, perfectly proportioned bite-size appetizers. Featuring easy-to-follow instructions, the Stackable Appetizer Maker gives even the most tentative home cook the ability to make some really impressive, professional looking appetizers such as Mini Cuban Stack, Taco Pizza Stacks, etc. Let your imagination and taste-buds run wild!

The process begins by placing the “Cut & Carry Base” in the main body, followed by the layering of ingredients, starting and ending with dry ingredients. Once the layers are placed and pressed to your desired thickness or until the main body is full, it is easy to cut your creation into bite size pieces using the guide posts embedded in the main body. The design makes it easy to lift the food up and out using the handles attached to the “Cut & Carry Base”.

The Stackable Appetizer Maker, along with the “Cut and Carry Base,” includes a tamper to press dry layers, a spreader/serrated knife, and a cookbook with 25+ recipe suggestions. All four pieces snap together for convenient storage.

Here’s how you can enter to win:

Leave a comment here on the blog telling us your favorite appetizer to serve at parties!

Best Margarita Recipes to Celebrate Cinco de Mayo

Kristina Vanni — Fri, 03 May 2013 05:00:44 +0000

How great is it that Cinco de Mayo is on a weekend this year? If you ask me, it’s time to start mixing the margaritas right now! Today I have assembled 10 of the best margarita recipes I know. Some are on the rocks, others are blended. Pick your favorites and get ready for a fiesta this weekend!

Keep reading for the recipes…

10. Whole Fruit Margaritas

9. Pomelo Margarita

8. Pomegranate Margarita

7. Lime Sherbet Margaritas

6. South Beach Blue Ice Margarita

5. Easy Orange Margaritas

4. Tamarind Margarita

http://www.youtube.com/watch?v=OrUjnr5F3sE

3. Pisco Sour

2. Jalapeño Margarita

Jalapeño Margarita

*Serves 8

Patrón Silver 16 oz.

Patrón Citrónge 8 oz.

1 jalapeño, sliced

Fresh lime juice 8 oz.

1 tablespoon sugar

Kosher salt, lime wedges

Jalapeño slices and ice

In a blender or food processor, pulse jalapeño slices 3-4 times with lime juice. Strain the lime juice to remove all jalapeño pieces. Mix lime juice with sugar, Patrón Silver, and Patrón Citrónge in a pitcher. Chill in refrigerator. Serve in salt-rimmed glasses with lime wedges and sliced jalapeños.

1. Perfect Patron Margarita

Patrón Perfect Margarita

Patrón Silver 1 1/2 oz.

Patrón Citrónge 1/2 oz.

Orange juice 1/2 juice of a small lemon

Sweet and sour mix

Lime wheel for garnish

Method

In a cocktail shaker filled with ice, add all of the ingredients and shake well so that to have an even mixture. Pour into a martini glass. Garnish with a lime wheel.

What Fruits and Vegetables are in Season? May

Kristina Vanni — Thu, 02 May 2013 10:00:52 +0000

It’s that time again! Our monthly round up of the beautiful produce in season this month. April showers not only bring May flowers, they also bring beautiful fruits and vegetables.

If you are wondering what fruits and vegetables are in season this month, keep this image on hand throughout May to help guide your grocery shopping and meal planning. Hopefully some of these recipes will make it to you dinner table!

Keep reading for the fresh, seasonal recipes!

Cherries – Salted Almond, Dark Chocolate and Cherry Brownies with Ganache Drizzle

Grapefruit – Sparkling Grapefruit Mojito

Lemons – Lattice Lemon Pie

Oranges – Tropical Summer Sherbet in Orange Shells

Strawberries – Strawberry Rhubarb Coconut Coffee Cake

Tangerines – Tangerine Mini Muffins

Artichokes – Shrimp, Artichoke and Tortellini Appetizer Kabobs

Asparagus – How to Cook Asparagus Spears

Beets – Roasted Beet and Sweet Potato Pizza

Cabbage – Cabbage Pico de Gallo

Carrots – Scandinavian Summer Soup

Celery – Appetizer Cheese Ball “The Big Cheese Apple”

Cooking Greens – Penne Pasta with Swiss Chard

Lettuce – Santa Fe Salsa Salad

Onions – Italian Breakfast Crostada

Peas – Bubbly Pea Soup

Potatoes – Southwest Eggs and Veggie Skillet

Spinach – Easy Spinach Lasagna Roll-Ups

Sweet Corn – Vegetarian Sliders with Tomato Corn Salsa

Tomatoes – Lamb and Vegetable Kabobs

Easy Cheesy Mexican Cornbread

Kristina Vanni — Wed, 01 May 2013 10:00:03 +0000

If you are looking for a quick side dish to serve on Cinco de Mayo, I have the recipe for you! This “Easy Cheesy Mexican Cornbread” can be whipped up in minutes.

Keep reading for the recipe…

Shh…no one has to know this cornbread recipe starts with a mix!

Simply combine cornbread mix with an egg and 1/3 cup of Mexican Crema. Then, fold in some diced green chile peppers and top with Mexican cheese blend.

I like to serve this alongside my recipe for spicy Mexican Chili - it’s a match made in heaven! I have also been known to enjoy leftover slices for breakfast along with scrambled eggs and hot sauce. Delicioso!

Easy Cheesy Mexican Cornbread

1 package (8.5 oz) Corn Muffin Mix

1 egg

1/3 cup Mexican Crema

1 can (4 oz) diced green chile peppers

1/2 cup Mexican cheese blend

Preheat oven to 400 degrees F. Grease 8-inch cake pan. Blend muffin mix, egg, crema, and green chiles. Batter will be slightly lumpy. Pour into cake pan and top with cheese. Bake for 15-20 minutes or until golden brown.

Best Gluten-Free Recipe Ever – Browned Butter Blueberry Oatmeal Cookies

Kristina Vanni — Tue, 30 Apr 2013 10:00:20 +0000

Last week, we focused on “Gluten-Free” options here at Better Recipes. These days, we are understanding more about gluten allergies, and many people are choosing to eliminate or reduce gluten from their diet. We put the call out to our readers to show off their best gluten-free recipes and the response was excellent! From main dishes to desserts, we were impressed by all the gluten-free recipe suggestion. In the end, one recipe came out on top and was selected by our judges as the “Best Gluten-Free Recipe Ever.” Take a look!

Keep reading for the Gluten-Free recipe!

These “Browned Butter Blueberry Oatmeal Cookies” from “lattemadness” are not only the best gluten-free cookies I have ever tasted, they are now among my favorite cookies ever! I adore every last ingredient in these cookies and they all just happen to be gluten-free. From browned butter, to toasted oats, and even dried wild blueberries!

Browning butter is easy, and it imparts incredible flavor to recipes. Simply melt butter over medium heat and stir until it becomes a beautiful golden color and irresistibly fragrant. In front of your eyes, you can see butter transform itself into liquid gold.

Instead of traditional all-purpose flour, this recipe calls for gluten-free rolled oats and almond meal/flour. To add another layer of flavor, our winner calls for the oats and almond flour to be lightly toasted in the oven before adding them to the recipe. Such an innovative and delicious idea!

The final secret to these winning cookies is a dash of sea salt. Not only is there salt in the cookie dough, you also sprinkle a bit of sea salt on top of the cookies right when they come out of the oven. Once they are cooled and you take that first bite, it is the perfect blend of sweet, salty, crunch and chewy. I will most certainly be making these cookies again very soon!

For the full recipe, please follow this link: http://cookie.betterrecipes.com/browned-butter-blueberry-oatmeal-cookies.html

By the way, how much do you love the old-fashioned look of that vintage Ball mason jar in the photos! Right now to celebrate the 100th anniversary of the Ball mason jar, they are releasing this limited edition line of blue jars on Cooking.com and FreshPreservingStore.com. I am excited to stock up on a few packs before they sell out!

Slow Juicer Giveaway

Kristina Vanni — Mon, 29 Apr 2013 10:00:50 +0000

This giveaway is now closed.

Congratulations to our winner, comment #103 Paula Anderson!

Please email Kristina.Vanni@meredith.com right away to claim your prize. Winners have 3 days to respond before an alternate winner is selected.

If you didn’t win this time around, don’t worry! Check out newest blog giveaway here.

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Let’s face it summer is right around the corner. Are you ready to slip into a sundress, shorts, or (dare I even say) a swimsuit?! Don’t worry, this week we are offering a tool to help get you on track. If you have ever thought about juicing, this new technology is sure to impress.

Did you enter the Gluten-Free Baking prize package giveaway last week? Click here to find out if you are the winner! (Winners have three days to respond before an alternate winner is selected!)

Keep reading to learn how to win…

This week, one lucky reader will win a Hurom Slow Juicer/Smoothie Maker.

Their innovative technology offers so much more than your average juicer. In fact, it yields up to 50% more juice than a centrifuge juicer! It utilizes a Low Speed Technology System that extracts the maximum amount of nutrients, vitamins, taste, and even enzymes from minimum amount of food such as, fruits, vegetables, leafy greens, wheatgrass, nuts and even soy beans. This new product from Hurom is also unique because it not only juices but can make smoothies as well.

If you are going to drink your fruits and veggies, let’s do it right! Here’s how you can enter to win:

Leave a comment here on the blog telling us why a juicer could help you achieve healthy goals this summer!

10 Best 3-ingredient Recipes

Kristina Vanni — Fri, 26 Apr 2013 10:00:24 +0000

What do you do when you are short on time and low on funds, but you still want to make delicious and creative dishes? Turn to an easy, 3-ingredient recipe! It is amazing how many delicious dishes you can make with only three ingredients. Take a look at 10 of our favorite!

Keep reading for the recipes!

10. Crockpot Meatballs

9. Cherry Almond Cake

8. Chocolate Peanut Butter Balls

7. Toasted Chickpeas

6. Sesame-Crusted Pork Tenderloin

5. Peanut Butter Cookies

4. Low-Fat Creamsicle Cake

3. Mini Doughnuts

2. Easy Microwave Cake

1. Homemade Peanut Butter Cups

Best Cupcake Ever – Chocolate Cupcakes with Salted Caramel Frosting

Kristina Vanni — Thu, 25 Apr 2013 05:00:29 +0000

We put the call out to find the “Best Cupcake Ever” and once again, the Better Recipes readers did not disappoint! In the end, the judges selected a decadent cupcake with a sweet and salty twist.

The base is a rich and moist classic chocolate cupcake, while the frosting is a modern and trendy salted caramel buttercream. Then, this delectable creation is topped off with a chocolate covered pretzel. The presentation is absolutely adorable and they are fun to eat!

Keep reading for the recipe…

Congratulations to “Wrightone” on creating this winning recipe!

I loved biting into the cupcake and not only savoring the creamy caramel frosting, but also feeling the subtle crunch of sea salt on my teeth. Salted caramel has become a huge trend over the past few years, I just can’t get enough! In both sweet and savory dishes, it is all about creating balance. There is just something magical about a sprinkle of sea salt and a drizzle of caramel.

By the way, you might want to make a few extra chocolate covered pretzels…they are fun to dip in the frosting!

For the complete recipe, click here –> Chocolate Cupcakes with Salted Caramel Frosting

Four Bean Salad

Kristina Vanni — Wed, 24 Apr 2013 10:00:30 +0000

We are in the middle of “gluten-free” week here at Better Recipes!

For the recipe contest, we are in search of the “Best Gluten-Free Recipe Ever.” (Click here to view the entries and upload your own!)

Plus, we are giving away an awesome Gluten-Free Baking Prize Package right here on the blog. Complete with a gluten-free baking mix developed by Thomas Keller! Yep, you need to click here and enter.

This easy and flavorful recipe also just happens to be Gluten-Free and Vegan. With recipes like this, I can get behind this movement!

Keep reading for the recipe…

I love to make this Four Bean Salad over the weekend, then grab a bit here and there for lunch throughout the week. It is packed with flavor and fiber so it keeps me satisfied for hours. It has a bit of heat from the Serrano pepper….just how I like it!

Not only is this perfect for lunch on the go, it also is a great addition to a potluck or picnic. Definitely a recipe to keep on hand throughout the summer!

Four Bean Salad

1 (15 ounce) can each of chickpeas, black beans, black-eyed peas, and dark kidney beans

1 clove garlic

1 fresh Serrano pepper

1 cup cilantro

2/3 cup vegetable oil

1/3 cup red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon sugar

3/4 teaspoon ground cumin

1/2 teaspoon salt

Drain all beans into a large colander and rinse well under cold running water. Transfer to a bowl.

In a food processor, mince together garlic, chili pepper, and cilantro. Add all remaining ingredients and process until combined. Pour over beans and mix well. Refrigerate until chilled, as long as overnight to blend flavors, stirring occasionally. When ready to serve, stir again and adjust seasonings, if needed. Serves 8-10.

Boston Cream Pie Pops

Kristina Vanni — Tue, 23 Apr 2013 05:00:03 +0000

For the past week our hearts and thoughts have been with the people of Boston. It is not only a town of incredible, strong people, it is also home to some outstanding food. There are lobster rolls, clam chowder, and, of course, Boston Cream Pie! In honor of this great city, I wanted to play around with the idea of a Boston Cream Pie and transform it into a fun and whimsical dessert. Take a look at these quick and easy, no-bake “Boston Pops!”

Keep reading for the recipe…

A few years back, I traveled to Boston over Labor Day weekend to explore the city with my sister. It was the first visit for both of us and we absolutely fell in love with the city. One of our first stops was the Omni Parker Hotel, where the Boston Cream Pie was invented!

The vanilla creme nestled between soft, spongy layers of cake and topped with chocolate icing was everything I wanted it to be. The individual sized serving was the perfect amount for a sweet afternoon treat.

This version of the classic dessert uses those trendy “push pops” you see everywhere nowadays. I picked up this set from Nordic Ware at Target and couldn’t wait to give it a try. For this quick and easy recipe, all you have to do is cut out small circles of prepared pound cake, layer it with a vanilla pudding filling and top with a microwave chocolate ganache. The push pops are easy to transport and fun to eat. Plus, they are a clean way to eat a dessert without utensils!

Boston Cream Pie Push Pops

1 pkg. (1.0 oz.) Vanilla Instant Pudding

1-1/2 cups cold milk

1 cup thawed whipped topping, divided

1 pound cake, sliced and cut into 12 circles

1 oz. semi-sweet chocolate, chopped

In a medium bowl, combine pudding mix and milk. Whisk for 2 minutes until thickened. Stir in 1/2 cup whipped topping.

Slice the pound cake and cut out 12 circles the size of the push pop. (Hint, use the lid as a guide). Layer one slice of cake, a dollop of the pudding mix, and top with another slice of cake inside each push pop.

Microwave the chocolate and remaining whipped topping in a microwaveable bowl on high for 30 seconds. Stir until chocolate is completely melted and mixture is well blended. Spoon over the top cake layer. Refrigerate 1 hour and serve.

Gluten-Free Prize Package

Kristina Vanni — Mon, 22 Apr 2013 10:00:16 +0000

This giveaway is now closed.

Congratulations to our winner, comment #15 Kirsten!

Please email Kristina.Vanni@meredith.com right away to claim your prize. Winners have 3 days to respond before an alternate winner is selected.

If you didn’t win this time around, don’t worry! Check out newest blog giveaway here.

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This week we are offering a unique prize package for our readers who are going gluten-free! It includes a few basics to get you started baking the g-free way.

Did you enter the Creme Brûlée prize package giveaway last week? Click here to find out if you are the winner! (Winners have three days to respond before an alternate winner is selected!)

Keep reading to learn how to win…

This week we are offering a “Gluten-Free Baking Prize Package” including…

-Thomas Keller’s gluten-free flour
-Gluten-Free Sugar Cookie mix
-Mini-Spatulas
-Babycakes Cookbook

Leave a comment here on the blog telling us why you are interested in baking gluten-free!

Best Chicken Breast Recipe Ever – Bulgogi Lettuce Wraps

Kristina Vanni — Fri, 19 Apr 2013 05:00:01 +0000

The winning dish in our “Best Chicken Breast Recipe Ever” contest is a fresh and healthy meal with a flavorful international twist! Congratulations to “egadsby2″ for her creative “Chicken Bulgogi Lettuce Wraps with Asian Pear-Cucumber Salsa.” These low carb wraps are bright and colorful with a satisfying crunch.

Keep reading for the winning recipe…

Chicken breasts are marinated in a Korean-inspired sauce using Gochujang, a hot chili paste. The heat is balanced with a bit of brown sugar in the marinade as well. But don’t worry, the end result isn’t too spicy. However, if you enjoy a bit of fire, you can always top the wraps with a bit of additional Gochujang. I found this paste in the Asian section of my grocery store, near where you would find sriracha. This was my first time cooking with Gochujang and I can’t wait to use it again!

The chicken only has to marinate for about 15 minutes before it is ready to grill. In the meantime, you prepare an asian pear and cucumber salsa. Then simply grill the chicken breasts, slice, and serve! This is a healthy meal the whole family will enjoy, prepared in a matter of minutes.

Follow this link for the complete recipe: http://chicken.betterrecipes.com/chicken-bulgogi-lettuce-wraps-with-asian-pear-cucumber-salsa.html

Tropical Pink Sangria Recipe

Kristina Vanni — Thu, 18 Apr 2013 05:00:22 +0000

This time of year is my absolute favorite in Southern California. The sun is shining, there is a light breeze in the air, and it isn’t too hot outside just yet. Days like today all I want to do is sit out on the patio and sip a glass of perfectly chilled rosé wine.

Every once in a while I like to have a little fun and turn a bottle of white zinfandel or rosé into Pink Sangria. This sangria recipe has a tropical twist that is easy to make and even easier to sip and enjoy!

Keep reading for the recipe…

I like to toss in pineapple and kiwi as well as slices of blood orange and a handful of grapes into my sangria recipe. A dash of Cointreau kicks it up a notch and infuses even more flavor into the mix. Enjoy by the glass, but make it by the pitcher. I promise this sangria will disappear quickly!

Tropical Pink Sangria

1 blood orange, halved and thinly sliced

2 kiwis, peeled and cut into wedges

1 cup seedless red grapes, halved or whole

1 pineapple, cut into bite-size pieces

1 bottle white zinfandel or rosé wine, chilled

2 ounces orange liqueur, such as Cointreau

In a 1/2-gal. pitcher, combine the orange, kiwis, grapes and pineapple. Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours.

I love this takeaway tip for the summer months! You want to keep your glass of wine perfectly chilled in warmer weather, but (heaven forbid!) you don’t want to dilute it with ice. The trick? Frozen Grapes!

They keep your beverage cold without watering it down. Plus, they just look so pretty in the glass!

Caramel Crunch Mocha Bars

Kristina Vanni — Wed, 17 Apr 2013 05:00:11 +0000

Imagine everything you love about a rice krispie treat and a chocolate brownie in one… Then, imagine it tastes like a caramel macchiato frappuccino. Now I have your attention! Wait until you try these heavenly “Caramel Crunch Mocha Bars.”

Keep reading for the recipe…

The recipe starts with a chocolate brownie infused with espresso powder and a hint of cinnamon. Then there is a layer of creamy vanilla frosting and decadent macadamia nuts. Finally, the top is a caramel-chocolate Krispie treat.

Yes, it’s rich. Yes, it’s indulgent. Go ahead, savor every bite!

Caramel Crunch Mocha Bars

1 package Pillsbury Chocolate Fudge Brownie Mix

1/2 cup oil

1/4 teaspoon cinnamon

1 teaspoon instant espresso or coffee powder

1/4 cup water

2 eggs

1 can Pillsbury Creamy Supreme Vanilla Frosting

1 jar (3.25 ounces) macadamia nuts, coarsely chopped

1 package (12 ounces) semi-sweet chocolate chips

1 cup caramel ice cream topping

3 cups Rice Krispies cereal

Heat oven to 350 degrees. Grease bottom of a 9 x 13 inch pan, set aside. Place brownie mix in a large mixing bowl. Add oil, cinnamon, espresso powder dissolved in the water, and the eggs. Beat 50 strokes until all dry ingredients are moistened. Spread in prepared pan. Bake for 28-30 minutes. Cool completely on wire rack. Spread frosting over cooled brownies, sprinkle with nuts. Place in freezer for 15 minutes or until frosting hardens on top. In a Dutch oven, melt the chocolate chips over very low heat. Stir in the caramel dip and stir to blend. Turn off heat and add cereal; stir to coat well. Spoon cereal mixture over frosting and gently spread to edges. Chill in refrigerator at least 1 hour or until frosting and topping have hardened. Cut into 36 bars; keep stored in refrigerator.

What is Cilantro? What is Parsley? How to tell the difference…

Kristina Vanni — Tue, 16 Apr 2013 05:00:28 +0000

I grew up in a household where we were always cooking. Day in and day out for family meals, entertaining at holidays, or, more often than not, testing recipes for cooking contests. My mom was constantly busy in the kitchen, which meant my dad was often given the task of running to the grocery store for a last minute essential ingredient.

Now, my dad is an excellent food taster and even better dishwasher, but the culinary arts are certainly not his forte. Inevitably about 20 minutes after he left the house the phone would ring. Before even picking up the receiver my mom would know, “Daddy has a question…” This was a much better outcome than the times he would just guess then come home with the wrong ingredient. I can remember many instances when my mom opened up the grocery bag, ready to finish off a recipe, and sighing, “Bill! You got cilantro instead of parsley!”

For the novice cook, the difference between Italian Flat Leaf Parsley and Cilantro can be confusing at first since they are often located near each other in the produce aisle. There is one very easy rule of thumb that can help anyone (even my dad) differentiate between the two.

Keep reading for an easy trick to always tell the difference…

All you have to remember is “P is for Parsley because the leaves are Pointy” and “C is for Cilantro because the leaves are Curved!”

Recipes using Italian Flat Leaf Parsley:

Sicilian Swordfish Steaks

Oven Roasted Potatoes

Butternut Squash and Lentil Casserole

Decadent Crab Mac and Cheese

Italian Rigatoni Pie

Warm Mediterranean Farro Salad

Scandinavian Summer Soup

Barbecued Shrimp Scampi

Peruvian Lomo Saltado

Recipes using Cilantro:

Fish Taco Salad

Quinoa and Black Bean Burger Sliders

Santa Fe Salsa Salad

Warm Butternut Squash and Black Bean Salsa

Cold Lemon Soba Noodles

Limeade Chicken

Sriracha Spiked Sesame Slaw

Thai Chicken Pizza

Inside-Out Chinese Spring Roll Salad

Creme Brulee Prize Package

Kristina Vanni — Mon, 15 Apr 2013 10:00:46 +0000

This giveaway is now closed.

Congratulations to our winner, comment #74 Linda Snider!

Please email Kristina.Vanni@meredith.com right away to claim your prize. Winners have 3 days to respond before an alternate winner is selected.

If you didn’t win this time around, don’t worry! Check out newest blog giveaway here.

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Today we are going to really light things up here on the blog! Before we get to this exciting prize…

Did you enter the Panasonic Microwave giveaway last week? Click here to find out if you are the winner! (Winners have three days to respond before an alternate winner is selected!)

Keep reading to learn how to win…

This week we are offering a “Creme Brulee Prize Package” complete with an actual blow torch. That’s right…a blow torch! I mean, how cool is that?

-Creme Brulee Blow Torch
-Set of 4 Creme Brulee ramekins

Leave a comment here on the blog telling us why you simply must have this in your kitchen!

10 Ways to Prepare Chicken Breast

Kristina Vanni — Fri, 12 Apr 2013 10:00:18 +0000

We are always on the lookout for new and exciting ways to prepare chicken breast for dinner. This lean protein is incredibly versatile and always a crowd pleaser! Today I have assembled 10 of my favorite ways to enjoy chicken breast at mealtime. Pick your favorite or share your best recipes with all of us by entering the “Best Chicken Breast Recipe Ever” contest!

Keep reading for the recipes…

10. Italian Chicken with Pine Nut Gremolata

9. Chile Chicken Enchilada Dip

8. Spicy Oriental Baked Chicken Fingers

7. Roasted Peach Chicken

6. Thai Chicken Pizza

5. Chicken and Spinach Tortellini Soup

4. Chicken and Rice L’Orange

3. Lemon Chicken with Prosciutto

2. Mediterranean Grilled Chicken

1. We are looking for another creative and delicious way to prepare chicken breast!

Enter the “Best Chicken Breast Recipe Ever” contest and your winning recipe could be next on our list. The weekly prize is $250 with a $10,000 grand prize at the end of the contest!

You can find full details here: http://www.betterrecipes.com/contests/best-chicken-breast-recipe-ever Hurry, the Chicken Breast contest ends Saturday at midnight!

Best Egg Recipe Ever – Breakfast Sleepy Joe Bagels

Kristina Vanni — Thu, 11 Apr 2013 10:00:31 +0000

The winner in our “Best Egg Recipe Ever” contest is a cute and creative dish that is perfect for a weekend brunch. If you like Sloppy Joe’s for dinner, wait until you try “Sleepy” Joe’s for breakfast!

Keep reading for the winning recipe – Breakfast Sleepy Joe Bagels

Isn’t that a catchy title? Congratulations to Dfrosty41 on the winning recipe!

The “sloppy joe” portion of this recipe is made with country breakfast sausage. It is served over bagels instead of buns, and topped with scrambled eggs. Plus, you spread a bit of herb and garlic cheese over the bagel for another layer of flavor. I love the addition of pickled jalapeños for a little morning kick! Give this fun and hearty breakfast a try this weekend, I think you will love it as much as our judges.

Click here for the winning recipe! http://easy.betterrecipes.com/breakfast-sleepy-joe-bagels.html

Homemade Peanut Butter Cups

Kristina Vanni — Wed, 10 Apr 2013 05:00:55 +0000

When it comes to a candy treat, you really can’t go wrong with peanut butter cups. Not only are they delicious, they are also super easy to make at home. In fact, you only need 3 ingredients to make homemade peanut butter cups!

Keep reading for the recipe…

After my Kitchen Makeover, I couldn’t wait to start playing with all my new appliances! So, I started with the shiny new microwave. To make this recipe, really all you really have to do is melt chocolate. I find the microwave to be the easiest and most fool-proof way to efficiently get the job done. No need to deal with a double boiler over the stovetop, a microwave gently melts chocolate without scorching.

By the way, you can also find this recipe on the new Recipe Tab on the KitchenAid Facebook page. KitchenAid is always looking for new and exciting ways to encourage our social media community to cook, share and enjoy food. This tab on their Facebook page allows fans to add their own recipes as well as rate and comment on other users’ recipes. Be sure to check it out!

P.S. If you make your own peanut butter cups, why not use them in this award-winning Best Banana Bread Recipe Ever! ”Peanut Butter Cup Banana Bread“

3-Ingredient Homemade Peanut Butter Cups

1 bar (4 ounces) white chocolate, chopped

1/2 cup creamy peanut butter

1 bag (12 ounces) semisweet chocolate

Line a mini muffin pan with 24 paper liners. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave in 30 second intervals until almost melted, stirring after each interval. Set aside to cool slightly.

In another microwave-safe bowl, microwave the chocolate chips in 30 second intervals until almost melted, stirring after each interval.

Spoon half of the melted chocolate into each muffin liner. Spoon peanut butter mixture over the chocolate layer. Place muffin tin in freezer for about 5-10 minutes until the peanut butter layer sets slightly. Spoon remaining chocolate on top of the peanut butter layer. Place muffin tin in freezer until peanut butter cups are firm, about 15 minutes.

Bring to room temperature before serving. To store, place in an airtight container and refrigerate up to 2 weeks.

How to Re-Cover Dining Room Chairs

Kristina Vanni — Tue, 09 Apr 2013 05:00:42 +0000

If you saw my post here on Friday, you will see that I have been busy giving my kitchen a bit of a facelift. The only problem? Once it was all done, I looked over at my dining room and thought, now it’s your turn…

I was tired of my dingy, boring white chairs. They looked so plain with the sparkling new kitchen looking over from the other side of the room. I was short on time and budget was a concern, so I decided that re-covering the chairs would be the best way to enjoy a new “look” in a matter of minutes.

Let me show you how I gave my dining room a whole new look in about 30 minutes with only $30.

Start by picking out the fabric you want to use. I found this fun grey and yellow pattern at the fabric store, and it was even on sale 40% off! Just be sure to measure your chairs and do the math so you know how much to buy. I only needed about 5 yards, and that even left some over for a fun table runner to match! Also make sure to choose a hearty fabric that hold up to the wear and tear of a chair.

1) Unscrew the current chair seat. They come off quite easily.

2) Cut your fabric to the correct size for each cushion and get your staple gun ready.

3) Wrap the fabric around the seat cushion nice and tight. I like to get one staple on each side to start so the fabric is stretched firmly and evenly over the seat. After that, fold and staple like you are carefully wrapping a gift. This will make the final result appear neat and clean.

In the end this was a quick and fun project that truly transformed the space without breaking the bank!

Just for fun, take a peek at the transformation of the red dining room walls to a soft palate of gray and neutral beige! It certainly involved a lot of primer, but in the end it feels sophisticated and serene. Plus, it matches great with my “new” dining room chairs!

Microwave Giveaway

Kristina Vanni — Mon, 08 Apr 2013 10:00:05 +0000

This giveaway is now closed. Congratulations to our winner comment #128 Eileen!

Please email Kristina.Vanni@meredith.com right away to claim your prize. Winners have 3 days to respond before an alternate winner is selected.

If you didn’t win this time around, don’t worry! Check out newest blog giveaway here.

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Time for another new and exciting blog giveaway! I think you are really going to like this microwave…but first…

Did you enter the “Fiesta Dinnerwear” giveaway last week? Click here to find out if you are the winner! (Winners have three days to respond before an alternate winner is selected!)

Keep reading to learn how to win…

This week one lucky winner will win a Panasonic Stainless Steel Full Size 1.6 Cu. Ft. Genius Prestige Countertop/Built-In Microwave Oven with Inverter Technology. Features include:

1250 Watt High Power
Inverter Technology
Inverter Turbo Defrost
One-Touch Sensor Cook and Reheat
Blue LED Dial Ring

Leave a comment here on the blog telling us why this appliance would be a great addition to your kitchen!

Kitchen Makeover

Kristina Vanni — Sat, 06 Apr 2013 05:00:03 +0000

I have a confession to make…

I am a food professional, and I have the world’s goofiest kitchen. Whew. There, I said it.

For years I have been cooking, developing recipes, taking photographs and shooting videos while hiding this secret.

Keep reading for the full story and to see the before and after transformation!

The space is small, but that’s ok. Many of us cook in small kitchens. But I have been dealing with fun things like a stove with a door handle that was held on with superglue. (Yep, superglue.) A dishwasher that was so loud it sounded like a train running through my home. A large and awkward fridge I got second hand and was on its last legs. And my favorite, drawers that only opened part way. Seriously. Since 2004 I have been twisting and turning like a Cirque du Soleil contortionist just to reach a serving spoon. Take a look:

The worst offense of all? My beloved stand mixer hidden the shadows because of the awkward space. Nobody puts baby in a corner…

Finally, I decided it was time for a change and I knew exactly where to turn – KitchenAid. I have known and loved their iconic stand mixer since I was old enough to reach the countertop. I trust their products and I couldn’t wait to research what they had to offer in terms of large appliances. I read the specs of every single refrigerator, range, microwave/hood combo, and dishwasher. I measured, and then measured again. Finally, I found the perfect appliances for the space!

I decided to go with stainless steel, which then, of course made me want to change the wall color as well. The place could use a coat of paint, so I grabbed some brushes, tried some samples and went to town! The space went from an outdated dingy yellow to a modern and chic grey. It only took three rolls of tape, two drop cloths and one near fall off a ladder to get it done. It took me a few days, but I did all the work myself!

Then it was moving day. The old appliances were hauled away and one cabinet was removed to make space for the new fridge. I was so excited when the big truck pulled up, I could hardly contain myself!

When everything was said and done, I was blown away. The stunning beauty and unparalleled quality of the KitchenAid appliances left me speechless.

Instead of a cheap microwave tucked away in the corner, I chose this built-in microwave/hood combo to sit above the range.

This allowed space for the bright red stand mixer to take center stage on the countertop!

For the range, I was super excited to try something new, a double oven! This is the Architect Series II Freestanding Gas Range with Even Heat True Convection System. This means I can cook two different recipes simultaneously, at different temperatures. There are so many days when I can cooking and photographing so many different dishes at once, this is absolutely perfect for my lifestyle. Also, the oven can be convection or traditional with the touch of a button. Plus, the stovetop has not 4 but 5 burners. I am completely obsessed with the oblong one in the center. Finally something that fits my favorite oval shaped Dutch oven! The grate can even be swapped out with a cast iron flat top griddle. I first used it to make pancakes and it was a dream – so easy to flip!

When I first used the Superba Series dishwasher, I actually thought I did something wrong. It was so whisper quiet I seriously didn’t know it was on. Nothing but a tiny little “beep” to let you know when it’s done. Needless to say the dishes were sparkling clean.

And then there’s the fridge. This is the supermodel of refrigerator/freezers. Tall, thin, stunning. It is the Architect Series II Right-Hand Door Swing with 20.5 cu. ft. of space.

And, get this…. I can now actually OPEN my drawers. Ahhhh! I can’t tell you how this little detail has changed my culinary existence.

I stand back and look at this new kitchen with awe and wonder how I lived for so many years with my old appliances! If any of you ever have any questions about the KitchenAid products, don’t hesitate to ask. I have only used them for a short time, and I am already in love! I can’t wait to get cooking and share the recipes with all of you!

Best Smoothie Ever – Lemon Berry Avocado Green Tea Smoothie

Kristina Vanni — Thu, 04 Apr 2013 10:00:37 +0000

Congratulations to “Deezrecipeze” for winning our Best Smoothie Ever contest!

Nowadays we have become quite smoothie savvy. There are so many ways to incorporate healthy ingredients into a sippable sweet treat that everyone will love. This winning recipe is packed with super-foods, yet tastes fruity, rich and creamy! Take a look at this “Lemon Berry Avocado Green Tea Smoothie.”

Keep reading for the winning recipe…

Today I started my morning with this smoothie and I feel like a million bucks! No wonder, since every ingredient blended into this beverage can benefit your body.

Health benefits:

Lemon – Lemons contain citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene. They promote immunity and fight infection.

Blueberries – According to the American Institute for Cancer Research, blueberries are one of the best sources of antioxidants. These are substances that can slow the aging process and reduce cell damage that can lead to cancer.

Blackberries – Blackberries are a great source of ellagic acid, an antioxidant shown to protect the skin from damage from ultraviolet light. Studies have also shown that ellagic acid may also repair skin damaged by the sun. Blackberries are also high in vitamin C that helps heal wounds, and may even lessen the appearance of wrinkles.

Mint – Mint helps in eliminating toxins from the body.

Avocado – Avocados are a good source of fiber, potassium, and vitamins C,K, folate, and B6.

Green Tea – Green Tea is known for its potential to fight cancer and heart disease. It has also known for lowering cholesterol, burning fat, preventing diabetes and stroke, and staving off dementia.

Honey – Honey is known to increase athletic performance. Ancient Olympic athletes would eat honey and dried figs to enhance their performance. This has now been verified with modern studies, showing that it is superior in maintaining glycogen levels and improving recovery time than other sweeteners.

Convinced you just HAVE to try this smoothie? You will find the recipe here –> Lemon Berry Avocado Green Tea Smoothie

Zucchini Bread with Cinnamon Streusel

Kristina Vanni — Wed, 03 Apr 2013 10:00:14 +0000

If you like banana bread or carrot cake, you will love zucchini bread! Hey, it’s a way to eat a green veggie, right?! Shredded zucchini makes this quick bread moist and delicious. The fun twist in this recipe comes with a Cinnamon-Pecan Streusel on top.

Keep reading for the recipe…

Here’s my favorite thing about Zucchini Bread…

It’s kind of breakfast.

It’s kind of a snack.

It’s kind of dessert.

…all in one!

You can make a loaf and enjoy a slice here and there any time of day. Soon summer gardens will be in full bloom and zucchini season will be here before we know it. Keep this recipe handy, I think it will become a go-to favorite!

Zucchini Bread with Cinnamon Streusel

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground nutmeg

1 egg, beaten

1 cup sugar

1 cup finely shredded, unpeeled zucchini

1/4 cup vegetable oil

1/2 cup chopped pecans

Cinnamon Streusel:

2 Tablespoons all-purpose flour

2 Tablespoons packed brown sugar

1/4 teaspoon ground cinnamon

2 Tablespoons butter

2 Tablespoons chopped pecans

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8 x 4 x 2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2. In another medium bowl, combine egg, sugar, shredded zucchini, and oil. Add zucchini mixure all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3. In a small bowl, stir together flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle on top of batter.

4. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

What Fruits and Vegetables are in Season? April

Kristina Vanni — Tue, 02 Apr 2013 05:00:49 +0000

In March I created the first “produce buying guide” for finding the best fruits and vegetables in season during the month. Everyone seemed to like it, so I figured I would make another one for April!

Keep this infographic handy throughout the month of April to buy your favorite produce while it is in season. I like to print it out and keep it near my grocery list for meal planning and shopping. You can also “pin it” to your Pinterest account boards or share with your friends via Facebook and Twitter.

Keep reading for seasonal recipe ideas…

Fruit:

Apples: Apple Crepes with Yogurt

Grapefruit: Avocado and Grapefruit Salad

Lemons: Limoncello Bundt Cake

Oranges: Blood Orange Dark Chocolate Mousse

Strawberries: Fudgy Strawberry-Filled Mini Whoopie Pies

Tangerines: Florida Citrus Salsa Dog

Winter Pears: Pear and Beer Gingerbread Upside-Down Cake

Vegetables:

Artichokes: Spinach Artichoke Dip

Asparagus: Asparagus and Pancetta Cheesy Biscuits

Beets: Apple, Beet and Fennel Juice

Broccoli: Orange-Glazed Pork Chops with Broccoli Cornbread Stuffing

Carrots: Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts

Cauliflower: Vegan Veggie Plate

Greens: Kale Chips

Lettuce: Indian Spiced Lettuce Wrap Tacos

Onions: Caramelized Onion and Goat Cheese Farfalle

Peas: Green Pea Hummus

Spinach: Pasta with Mascarpone, Chicken, Sun-Dried Tomatoes, and Spinach

Fiesta Dinnerware Giveaway

Kristina Vanni — Mon, 01 Apr 2013 10:00:20 +0000

This giveaway is now closed. Congratulations to our winner comment #356 Elizabeth Phillips!

Please email Kristina.Vanni@meredith.com right away to claim your prize. Winners have 3 days to respond before an alternate winner is selected.

If you didn’t win this time around, don’t worry! Check out newest blog giveaway here.

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It’s Monday…giveaway day! I know it’s April 1st, but the blog prize this week is no joke. If you love the classic styling of Fiesta Dinnerware, you will flip over their brand new color for 2013 – Lapis!

Did you enter the “Saute Pan Set” giveaway last week? Click here to find out if you are the winner! (Winners have three days to respond before an alternate winner is selected!)

Keep reading to learn how to win…

The prize package this week is two fold: Dinnerware from Fiesta and coordinating Drinkware from Tervis! Every year Fiesta adds a new color to their collection and 2013 marks the debut of “Lapis.” This deep ocean blue hue was announced just last month and one lucky Better Recipes reader will be among the first to enjoy this new shade in their kitchen.

Here is what you could win:

4 Fiesta Ware place settings (5 pieces) in “Lapis” $200.00

4 Tervis tumblers in “Lapis” $40.00

Enter to win:

Leave a comment here on the blog telling us why ”Lapis” place settings and tumblers will look beautiful on your kitchen table!

Bellini Recipes

Kristina Vanni — Fri, 29 Mar 2013 10:00:42 +0000

I love entertaining at home, but no one wants to be stuck playing bartender all night. That’s why one of my go-to solutions is setting up a DIY “Bellini Bar!” I have three different bellini recipe ideas here, but you can get creative with your favorite fruit flavors.

Keep reading for the recipes…

A great bellini can start with fruit juice, fruit puree or even your favorite fruit liqueur. Below I have three different options: PAMA pomegranate liqueur, peach puree or blueberry juice.

I think a bellini looks beautiful when there is fresh fruit dancing among the bubbly prosecco or balanced on the rim of the glass as garnish. If you want to go gourmet and push the flavor envelope, you can even incorporate fresh herbs! This is a great opportunity to embrace seasonal flavors and produce.

A few ideas to try:

Strawberry-Basil

Pineapple-Mint

Blackberry-Sage

To build a bellini, start with a splash of liqueur, puree or juice in the bottom of a flute. Add fresh fruit and fill with glass with Prosecco. Offer your guests a colorful array of options and they will enjoy serving themselves throughout your party. Cheers!

Best Lamb Ever – Marinated Lamb and Vegetable Kabobs

Kristina Vanni — Thu, 28 Mar 2013 10:00:18 +0000

The winning recipe in our “Best Lamb Ever” contest is a fresh and healthy dish that is great to have on hand as we head into the spring and summer grilling season!

Congratulations to ”Clsc925” for wowing the judges with her “Marinated Lamb and Vegetable Kabobs!”

Keep reading for the winning recipe…

These kabobs start with an easy and flavorful rosemary marinade. (Rosemary and lamb are always a delicious pair!) The lamb cubes can marinate for at least 2 hours or overnight. Then they are skewered with chunks of red onion, cherry tomatoes and slices of green bell pepper. After a few minutes on the grill they are done!

Our winner suggests serving these lamb kabobs along with grilled peaches brushed with honey and balsamic vinegar and dried basil. A beautiful ending to an outstanding meal!

Get the winning recipe here –> Marinated Lamb and Vegetable Kabobs

Hot Cross Buns

Kristina Vanni — Wed, 27 Mar 2013 05:00:45 +0000

Hot cross buns…
Hot cross buns…
One a penny, two a penny,
Hot cross buns!

Wow, what a bargain! Since you probably can’t buy Hot Cross Buns that cheap anymore, you might as well make your own this Easter weekend. This recipe makes the buns quick and easy using a hot roll mix with all the classic ingredients.

Keep reading for the recipe…

Traditionally, spicy and fragrant “Hot Cross Buns” are baked on Good Friday. The familiar way of decorating them with a cross dates to the 1300′s in England. They were served on Good Friday and also offered to far-traveling churchgoers on Easter Sunday.

The classic recipe calls for candied orange peel or citron, but you can substitute grated fresh orange rind if you have trouble finding the traditional ingredients.

Hot Cross Buns

Buns:

1 package (1 pound) hot roll mix

3 Tablespoons dry currants

3 Tablespoons chopped candied orange peel or candied citron*

1/3 cup granulated sugar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1 cup hot water

2 Tablespoons butter, melted and cooled

1 egg, beaten

Glaze:

1 egg yolk

1 teaspoon water

Icing:

1 cup sifted confectioner’s sugar

2 teaspoons lemon juice

1 teaspoon water

For Buns: In a medium mixing bowl, stir together the flour and yeast packet from the hot roll mix box. Add the currants, candied peel, granulated sugar, cinnamon, nutmeg, and cloves. Mix well and set aside. In a small mixing bowl, whisk together the hot water, melted butter, and egg. Add to the flour mixture and stir until the dough pulls away from the sides. Turn dough out onto a lightly floured surface and knead with floured hands until smooth, about 4-5 minutes. Place dough in a greased bowl, flip dough over, then cover with a slightly damp tea towel and let rise in a warm place until doubled, about 45-55 minutes. Punch dough down and knead slightly again on lightly floured surface until smooth. Shape the dough into 12 even pieces and form into buns Place on a lightly greased baking sheet, or parchment paper. Cover with a dry tea towel and let rise again until almost double, about 25-30 minutes. Meanwhile heat oven to 375 degrees.

Using sharp scissors, carefully snip the top of buns to form a shallow cross shape. Mix together the glaze ingredients and brush each roll lightly with glaze using a soft pastry brush. You will not use all of the glaze. Bake at 375 for about 13-15 minutes or until golden and done. Cool slightly, then fill the crosses with the icing, which is made by mixing together all icing ingredients and piping or drizzling on crosses on top of buns. Makes 12 buns.

Note: * If you can’t find candied orange peel or citron, substitute with 2 teaspoons grated fresh orange rind.

Banana Split Bread

Kristina Vanni — Tue, 26 Mar 2013 10:00:44 +0000

Banana Bread has always been a one of my favorite “quick breads” and a Banana Split is a classic dessert treat. So I got to thinking, how can I bring all these great flavors together? Then, Banana Split Bread was born!

Keep reading for the recipe…

This recipe is easy and fun to prepare. Start with a Banana Bread mix, but instead of adding water, use a can of crushed pineapples packed in juice. Toss in some nuts, chocolate chips, and, of course, some maraschino cherries! When it comes out of the oven and cools, top with an ooey-gooey chocolate drizzle. This is a fun treat by the slice, or you could serve it with a dollop of whipped cream or a scoop of ice cream!

Banana Split Bread

1 package banana quick bread mix (for one loaf pan)

8 ounces crushed pineapple packed in juice, drained and reserve liquid

2 eggs

3 Tablespoons vegetable oil

1/3 cup maraschino cherries, coarsely chopped

1/3 cup mini chocolate chips

1/3 cup chopped pecans

Glaze:

1/2 cup powdered sugar

2 Tablespoons mini chocolate chips, melted

1 Tablespoon milk

1. Heat oven to 375 degrees. Grease and flour a loaf pan.

2. Measure the reserved pineapple juice and add water to make 3/4 cup.

3. In a large bowl, combine bread mix, pineapple juice, eggs, and oil. Stir about 50 strokes by hand until mix is moistened.

4. Stir in pineapple, cherries, chocolate chips, and pecans.

5. Pour batter into greased pan and bake for about 45-50 minutes. Cool in pan for 15 minutes; remove from pan. Cool completely.

6. In a small bowl, combine all glaze ingredients until well blended. Drizzle over cooled loaf.

Saute Pan Giveaway

Kristina Vanni — Mon, 25 Mar 2013 10:00:11 +0000

This giveaway is now closed. Congratulations to our winner comment #28 Christine!

Please email Kristina.Vanni@meredith.com right away to claim your prize. Winners have 3 days to respond before an alternate winner is selected.

If you didn’t win this time around, don’t worry! Check out newest blog giveaway here.

**************************************************

Time for a brand new round of giveaways! We have a bunch of wonderful prizes lined up for you all over the next few weeks. Remember a new giveaway starts every Monday morning, and that’s also when we announce the winner from the previous week. Be sure to come back to “The Daily Dish” every Monday to find out if you are a lucky winner!

Keep reading to learn how to win…

Did you enter the “Electric Pressure Cooker” giveaway last week? Click here to find out if you are the winner!

Now, let’s talk about this 3-Piece Hard Anodized 5-Quart Sauté Pan Set. The set includes: 5-qt. saute pan, 5-qt. stainless steel steamer and a flat, tempered glass cover. As you can see in the image, all three pieces nest within each other for easy and convenient storage. It’s also dishwasher and oven safe (up to 400F) and has a Teflon® nonstick coating, which eliminates the need for extra fats and oils while cooking!

Enter to win:

Leave a comment here on the blog telling us what healthy recipe you want to make if you win this Saute Pan Set!

Need ideas? Click here for some “Fresh and Healthy” recipes!

Top 10 Easter Recipes

Kristina Vanni — Fri, 22 Mar 2013 10:00:11 +0000

Spring Lamb, Easter Eggs and Jelly Beans!

Whether you are looking for a new dish for a family gathering, or something sweet for an Easter basket, this list is filled with springtime recipe ideas.

Keep reading for the full list…

1) Thyme-Basted Ham with Roasted Grapes

This sweet and savory glazed ham is easy to prepare and sure to impress your guests.

2) Lime Sherbet Angel Food Cake Roll

This beautiful dessert is made with only 4 simple ingredients and absolutely impressive. If you have never made a cake roll before, don’t fear – it’s easier than it looks! (Step-by-step instructions included)

3) Easter Malt Cupcakes

These cupcakes are a fun way to play with Easter candy!

4) Ham and Peas with Mint and Tarragon

Repurpose your leftover Easter Ham into a fresh and colorful spring side dish.

5) Magic Marshmallow Crescent Peeps

If you love Peeps, this is a fun recipe to try! The “magic” comes when you take the first bite…the marshmallow disappears in the oven and leaves an ooey-gooey center!

6) Spicy Maple-Glazed Lamb Chops with Wilted Spinach

Looking for an easy spring lamb recipe this Easter? Give these sweet and spicy glazed chops a try.

7) Mini Cardamom Cream Cakes

These mini bundt cakes are adorable individual-sized desserts to finish off your Easter meal.

8) Bacon and Cheese Deviled Eggs

While you are hard boiling all those Easter eggs, why not make a deviled egg appetizer! You can’t go wrong with this bacon and cheese version.

9) Luscious Lemon Bites

These zesty lemon cookies taste like a little bite of spring! They are a light and citrusy treat perfect for this time of year.

10) Chocolate Nests

Fill these edible “nests” with colorful jelly bean “eggs!” It’s a fun and delicious Easter project for kids.

Best Mexican Recipe Ever – Tinga Poblana Tacos

Kristina Vanni — Thu, 21 Mar 2013 10:00:48 +0000

There was fierce competition this week in the “Best Mexican Recipe Ever” contest! In the end, one recipe caught our judge’s eye. ”Tinga Poblana Tacos” may sound fancy, but they are actually easy to make in a CrockPot.

Keep reading for the winning recipe…

“Tinga Poblana” is a classic pork and chipotle stew from the Puebla region of Mexico. This slow cooker version of the dish is perfect for a busy lifestyle. The tender and juicy shredded pork can be used as a filling for tacos, burritos, or piled high on a tostada shell. Top with sour cream, diced tomatoes and sliced avocados.

Our winner, known as the ”daringgourmet“ here on Better Recipes, has a blog of the same name. There Kimberly Killebrew focuses on world flavors, so it is no surprise she took home the top prize in the Best Mexican Recipe Ever contest! We are so glad she decided to share her creation in our weekly contest – be sure to follow Kimberly on her Facebook, Twitter and Pinterest pages as well. Congrats!

I made this for dinner last night and you know what really puts this taco filling over the edge? Chorizo! Oh, how I love chorizo…This spicy, smoky, and spectacular Mexican sausage simply takes the recipe to the next level.

In the end, how can you not love a “fix it and forget it” recipe made in a CrockPot?

Convinced? Follow this link for the winning recipe! Tinga Poblana Tacos

Kale Caesar Salad with Greek Yogurt Dressing

Kristina Vanni — Wed, 20 Mar 2013 05:00:14 +0000

Kale is a super food…

Greek Yogurt is super trendy…

Why not combine them both into one super trendy, super food salad?

If you love the tangy zing of a classic Caesar Salad, but not the added fat and calories from the heavy dressing, then this recipe is for you!

Keep reading for the recipe…

In this version, kale is used in place of the romaine lettuce. Then, the creamy Caesar dressing is made with non-fat Greek yogurt instead of mayonnaise. It is a smart swap and you will never miss the added calories and fat! I like to top it all off with shaved Parmesan cheese and a handful of croutons.

You could use store bought croutons, but making your own is a snap. I like to use ciabatta bread and slice it into small cubes. Toss with some olive oil and coarse salt to coat, then bake in a 375 degree oven until bread is dry and crispy. Packaged croutons are fine, but homemade ones are better!

Give this recipe a try – I think it is going to be your new go-to Caesar Salad!

Kale Caesar Salad with Greek Yogurt Dressing

Yogurt Dressing:

1/3 cup Greek yogurt

1 clove garlic, minced

2 Tablespoons lemon juice

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 Tablespoons extra virgin olive oil

2 Tablespoons grated fresh Parmesan cheese

Freshly ground black pepper, to taste

Salad:

1 bunch kale, washed, dried, and sliced into thin pieces

Homemade croutons using ciabatta bread* or packaged croutons

Shaved or shredded fresh Parmesan

For Dressing: In a mixing bowl, stir together yogurt, garlic, lemon juice, Worcestershire sauce, and Dijon. Gradually whisk in olive oil until combined. Stir in grated Parmesan and freshly ground black pepper, to taste. Set aside.

For Salad: Place prepared kale in salad bowl. Drizzle on salad dressing and toss gently to coat leaves. Toss in croutons. Garnish salad with shaved or shredded fresh Parmesan and serve.

*Note: To make your own croutons, slice some ciabatta bread into small cubes. Toss with some olive oil and coarse salt to coat and bake in a 375 degree oven until bread is dry and crispy. Let cool. Packaged croutons are fine, but homemade ones are better!

Peperonata Dip

Kristina Vanni — Tue, 19 Mar 2013 05:00:02 +0000

This spicy and smoky concoction of stewed red peppers and tomatoes has become my new favorite go to recipe! It’s so much more than a dip. It can be a sandwich spread, a pizza topping, a burger condiment…the list goes on and on. Did I mention it’s vegan and gluten-free? Believe me, you need to try peperonata!

Keep reading for the recipe…

The recipe is incredibly easy to prepare, and then it just simmers on the stove for about an hour. This long, slow cooking process helps to bring out the sweetness of the peppers and tomatoes. The flavors slowly blend and develop until you have a mouth-watering dip/condiment/spread. I love the heat of the cayenne pepper along with the smoky goodness of the smoked paprika. You just might want to make a double batch, it’s just that good!

Peperonata Dip (vegan)

4 Tablespoons olive oil

1 clove garlic, minced

2 large red bell peppers, seeded and diced

1/4 teaspoon cayenne pepper

1 teaspoon smoked paprika

14 oz can diced tomatoes

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Heat the oil in a large pan over low heat and add the garlic and diced red peppers. Cook gently, stirring occasionally for 3-4 minutes.

Add the cayenne pepper and the smoked paprika to the pan and cook for 1 minute. Pour in the tomatoes and season with salt and pepper. Cook gently for 50 minutes to 1 hour, stirring occasionally.

If you want to enjoy this as a dip, try serving it with toasted ciabatta bread.

Electric Pressure Cooker Giveaway

Kristina Vanni — Mon, 18 Mar 2013 10:00:30 +0000

This giveaway is now closed. The winner is… Comment #840 Joyce Gallegos!!

Admit it….you are kind of afraid of a pressure cooker. It seems outdated and you secretly worry it just might explode all over your kitchen. Well get ready, because Cuisinart has updated this classic appliance!

Think of an electric pressure cooker as ”fast, slow cooker.” This appliance from Cuisinart is safe, easy to use, cooks up to 70% faster than conventional methods. Steam trapped in the pot builds up pressure that creates hotter temperatures, and the pot is so tightly sealed that vitamins and minerals can’t boil away. Foods stay moist and flavors stay true. It features variable pressure and temperature settings, plus Browning, Simmering and Sauté functions for perfect roasts, stews, vegetables, cheesecake or custard. The Cuisinart Pressure Cooker is absolutely safe, with a lid that has to be locked in place before pressure builds, and stays locked until pressure is released.

Have I convinced you yet? Because one lucky reader will win one this week!

Keep reading to learn how to win!

First…the winner of the “Homemade Butter and Cheese Kits″ giveaway. Congratulations to Ramona Ham, #148! Check your inbox, I will be emailing you with details on receiving your big prize!

Here is what you could win this week:

Cuisinart Electric Pressure Cooker

Here is a recipe you can make in the pressure cooker:

“Pressure Cooker Pork Barbecue“

Here is all you have to do:

Leave a comment here on the blog telling us why you want to try this Cuisinart Electric Pressure Cooker!

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Best Lamb Ever

Kristina Vanni — Sun, 17 Mar 2013 10:00:29 +0000

Has anyone ever told you, “You make the best Lamb ever!” Well, now is your chance to prove it! Oh, and you could take home up to $10,000.00 for your recipe.

This week the theme is “Lamb” Do you make the “Best Lamb Ever?” Enter today!

Keep reading to find out how you can win up to $10,000.00!

Several ways to win:

1) Editor’s Choice – $250.00 weekly prize, $10,000.00 Grand Prize

All entries will be judged by a qualified panel and one winner will be announced each week. At the end of the contest, a Grand Prize winner will be awarded from among the weekly winners.

In addition to the $250 prize, the winners will also be featured right here on “The Daily Dish.” Winners will also receive a badge they can post on their own blog or social media. Every winner will be presented with a signed certificate that they make the “Best ___ Ever!”

(Hey bloggers, winning this contest is a great way to show off your skills and promote your site!)

2) Reader’s Choice – $250 weekly prize, $1000 Ultimate Reader’s Choice prize

Get your friends and family to vote for your entry each week! (One vote per person per day) Email the link, share a link to your recipe on Facebook, post it on Twitter, “pin” your entry on Pinterest, blog about your entry, or more! Get creative and hopefully walk away a Reader’s Choice winner.

Plus, there is a new twist this time around. There will be a two week “vote off” at the end of the contest. The Reader’s Choice winners from each week will go head-to-head and an “Ultimate Reader’s Choice” prize will be awarded!

FAQ’s:

-Can I win more than once throughout the duration of the contest? Yes! There is a limit of one (1) prize per person and per email address per calendar month. Other than that, keep those entries coming!

-Do I have to submit a photo? In the weekly contest, a photo of your entry is not required. Although photos are optional, we certainly encourage you to photograph your dish and show it off! Just don’t lift a photo from the internet that is not your own. This will disqualify your entry from winning any prize. (We don’t judge the quality of your photo, so any snapshot of the dish is totally fine!)

-How does the voting count toward prizes? Votes are for the Reader’s Choice prizes only. Remember, votes are not taken into consideration for the Editor’s Choice winner.

-Can Food Bloggers enter? Bloggers are allowed and encouraged to enter the weekly recipe contests! As long as the entry is an original recipe, it is ok if the recipe has been previously posted on your own blog.

-Who won previous weekly contests? Check out “The Daily Dish” every week for a new winner to be announced. You can also see an archive of winners here: http://www.betterrecipes.com/contests

-If you have any questions about this contest simply leave a comment below and I will get back to you!

-When in doubt, read the Official Rules for the full scoop!

Best Pancake Ever – Cinnamon Bun Pancakes

Kristina Vanni — Fri, 15 Mar 2013 10:00:22 +0000

It’s a cinnamon roll, it’s a pancake…it’s both! The winning recipe in our “Best Pancake Ever” contest is a hybrid of two beloved breakfast treats.

Keep reading for the winning recipe…

You start with a cinnamon pancake batter, then when it just hits the griddle, you pipe in a butter and brown sugar swirl. Finally, instead of maple syrup, the pancakes are topped with a drizzle of sweet frosting.

Our winner, “Bakerella” offers a few helpful hints for the winning recipe:

“Make the icing first because it is easy and you can get it out of the way. Then prepare the brown sugar swirl, let cool while you make the pancake mix and before so you can you put it in the plastic bag. Swirl the brown sugar on the pancake with your plastic bag as soon as you drop the batter on your griddle, do not wait until the pancake cooks too long and too many air bubbles appear, then when you flip it over again it will not look as nice.”

I discovered a few tricks while making the pancakes as well. You have to find just the right moment to add the cinnamon swirl. Obviously, the brown sugar/butter mixture gets very hot over the stove, and it needs to cool before you put it in the plastic bag for piping. (The last thing you want to do is burn your hands, or melt the bag!) However, if it cools too long, it will become hard to pipe over the pancake batter. Also, I found I had to add a little bit more butter to the mixture. Since I live in LA the air is very dry and it needed a bit more moisture to make it easier to swirl. Feel free to adjust depending on the weather in your area!

Cinnamon Bun Pancakes (click here to print recipe)

Pancakes:

1 cup All Purpose Flour

1 Tbsp Granulated Sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1/8 tsp Salt

2 Tbsp Cinnamon

1 tsp All Spice

1 cup Milk

1 Egg

2 Tbsp Oil

Brown Sugar Swirl:

2 Tbsp Butter

2/3 cup Packed Dark Brown Sugar

Icing:

3 Tbsp Confectioners Sugar

1 tsp Milk

1/4 tsp Fresh Lemon Juice

To prepare the pancakes, mix all dry ingredients in a large bowl. Place all wet ingredients in separate bowl and mix well. Pour wet ingredients into dry and mix until it all comes together. Let sit for 5 minutes. Heat a griddle on medium low and lightly grease. In a small saucepan, heat the brown sugar and butter until it has melted, stirring occasionally. Let cool for 5 minutes. Make a small hole in the bottom corner of a small plastic bag, then place the brown sugar and butter mix in the bag after it has cooled for about 5 minutes. Place the pancake batter on the griddle to make brown sugar swirl, then let pancake cook for about 2 minutes and flip.

Icing:

In a small bowl, place the confectioners sugar, then add milk and fresh lemon juice. Mix until no lumps remain. Once pancakes have cooled take a spoon and let icing drip over pancakes, then wait two minutes until the icing set, then serve.

Top 13 Mexican Recipes

Kristina Vanni — Thu, 14 Mar 2013 05:00:04 +0000

Since the recipe contest theme this week is Mexican (and a huge hit so far, by the way!) I wanted to do a roundup of some of my favorite Mexican-inspired recipes from The Daily Dish. Take a peek and be sure to enter your Best Mexican Recipe Ever in the contest this week!

Keep reading for 13 of our favorite Mexican-inspired recipes!

1) Easy Lime Margaritas

2) Mexican Chopped Salad

3) Chipotle Restaurant CopyCat Guacamole

4) Tequila Lime Pork BBQ Sliders

5) Mexican Hot Chocolate Cupcakes

6) Quinoa Stuffed Avocado

7) Easy Mexican Street Corn

8) Avocado-Yogurt Dip

9) Chocolate Tres Leches Cake

10) Adobo Shrimp Tacos with Cilantro Cream Sauce

11) Mexican Hot Chocolate Pudding

12) Warm Butternut Squash and Black Bean Salsa

13) Mexican Chorizo Chili

Fish Taco Salad

Kristina Vanni — Wed, 13 Mar 2013 05:00:02 +0000

Since our recipe contest theme this week is “Mexican” I thought I would share with you one of my favorite Mexican-inspired recipes! (Did you enter yet? What are you waiting for!)

Ever since I moved to Southern California, I have fallen in love with fish tacos. They are light and fresh, crispy and delicious! Today I wanted to give fish tacos a little bit of a twist and turn them into a taco salad.

Keep reading for the recipe…

This recipe is a snap to make. I use coleslaw mix to get the salad started, then whip up a creamy dressing with Mexican crema, lime juice, and a dash of hot sauce. The fish becomes nice and crispy thanks to a spicy cornmeal coating. I like to finish it all off with some cilantro, a quick squeeze of lime and diced avocados.

Just last night I had the pleasure of attending a California Avocados dinner with a great group of Los Angeles based food bloggers! We gathered at BLD restaurant with an entirely avocado-centric meal by Chef Neal Fraser. (Check out some of the recipes here.)

From an Avocado Pisco Sour cocktail through an Avocado Olive Oil Cake with Mascarpone Ice Cream for dessert, it was a celebration from start to finish! You really can’t go wrong with this delectable super-food.

California Avocados Facts:

-They are in season…right now! March through September marks the peak season.

-California produces about 90% of the nation’s avocado crop

-Ripen an avocado by placing it in a paper bag with an apple for 2-5 days at room temperature. (Apples accelerate the process by giving off ethylene, a ripening agent)

-Ripe, uncut avocados can be stored in the refrigerator for 2-3 days

-You can freeze avocados! Pureed avocado freezes well and can be used on sandwiches and in dips. (Use within 4-5 months)

-1 oz. of avocado has 50 calories and nearly 20 vitamins and minerals

-Avocados provide “good” fats and are virtually the only fruit to have monounsaturated fat.

Fish Taco Salad

Slaw:

1/2 cup Mexican Crema

2 Tablespoons chopped cilantro

1 teaspoon lime juice

1 teaspoon grated lime peel

1/4 teaspoon hot sauce, or to taste

2 cups coleslaw mix

1 avocado, diced

1/2 cup diced red onion

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

Fish:

3/4 cup cornmeal

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/2 cup olive oil

1 pound tilapia fillets

4 tostada shells, warmed

Garnish: cilantro sprigs and lime wedges

For the slaw: In a mixing bowl, stir together crema, cilantro, lime juice, lime peel, and hot sauce until combined. Fold in coleslaw mix, avocado, red onion, salt, and pepper; mix to combine. Set aside.

For the fish: In a flat baking dish, combine cornmeal, garlic powder, onion powder, cayenne pepper, and salt. Heat the olive oil in a large skillet over medium-high heat. Dredge the fish in the cornmeal mixture and add to the hot pan. Cook until golden and crispy, about 3 minutes per side. Transfer fish as it is cooked to a paper towel-lined plate.

To serve: Place about 1/2 cup of slaw in each taco salad shell and top with crispy fish fillets. Add more hot sauce or squeeze with more lime juice, if desired. Serves 4.

Corned Beef and Cabbage

Kristina Vanni — Tue, 12 Mar 2013 05:00:25 +0000

I can’t believe so many St. Patrick’s Days have come and gone, and this is the first time I am posting a classic Corned Beef and Cabbage recipe! In traditional Irish fashion, nothing goes to waste in this recipe. The beef and the cabbage are even boiled in the same water!

Keep reading for the recipe…

What makes this recipe really special is the Sour Cream-Horseradish sauce. Serve it along side the corned beef or spoon over the meat. Again, some of the leftover stock from boiling the corned beef is used to flavor this sauce.

Round out the meal by serving the corned beef and cabbage with new potatoes and baby carrots. The red potatoes, orange carrots and bright green cabbage transforms what could be a lackluster plated dish into a colorful meal!

Irish Corned Beef and Cabbage with Sour Cream-Horseradish Sauce, New Potatoes, and Baby Carrots

About 4 pounds lean corned beef brisket

Water

1 large onion, sliced

1 large carrot, sliced

1/2 teaspoon rosemary leaves or 1 sprig fresh rosemary

1 bay leaf

1 head cabbage (about 2 pounds) cut into quarters

3 Tablespoons butter

3 Tablespoons flour

1-3/4 cup reserved stock from corned beef

2 Tablespoons horseradish sauce

1/4 cup sour cream

1/3 cup chopped parsley

Boiled and buttered small new potatoes

Cooked and buttered baby carrots

Parsley for garnish, optional

In a large pot or Dutch oven, cover meat with water. Bring to a boil and boil for 5 minutes. Discard water. Return meat to pan and cover again with water. Add onion, carrot, rosemary, and bay leaf to pan. Bring to a boil again; reduce heat and simmer, covered, until meat is very tender, about 3-1/2 hours. Lift out meat and keep warm on a platter, leaving stock in pan. Bring stock to a boil. Add cabbage wedges and cook, uncovered, until tender-crisp. Lift out cabbage and arrange around meat. Reserve stock for sauce.

For Sauce: In a saucepan, melt butter. Stir in flour until bubbly. Strain some of the stock from the corned beef and cabbage to measure 1-3/4 cups stock. Add stock to butter mixture and stir until it boils. Mix in the horseradish, sour cream, and chopped parsley. Serve with corned beef and cabbage, along with hot cooked new potatoes and carrots. Garnish with parsley, if desired. Serves 8.

Homemade Butter and Cheese Kits Giveaway

Kristina Vanni — Mon, 11 Mar 2013 10:00:11 +0000

If you love cooking from scratch, we are taking the term “homemade” to a whole new level this week! In fact, the prize package includes kits to make you own cheese and butter.

Keep reading to learn how to win!

First…the winner of the “Herb Garden Prize Package″ giveaway. Congratulations to Lynda, #251! Check your inbox, I will be emailing you with details on receiving your big prize!

Here is what you could win this week:

-DIY Butter Making Kit
- Homemade Cheese Making Kit
-Cheese Cookbook

Here is all you have to do:

Leave a comment here on the blog telling us why you like to make food from scratch!

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Best Mexican Recipe Ever

Kristina Vanni — Sun, 10 Mar 2013 21:45:16 +0000

Has anyone ever told you, “You make the best Mexican recipe ever!” Well, now is your chance to prove it! Oh, and you could take home up to $10,000.00 for your recipe.

This week the theme is “Mexican” Do you make the “Best Mexican Recipe Ever?” Enter today!

Keep reading to find out how you can win up to $10,000.00!

Several ways to win:

1) Editor’s Choice – $250.00 weekly prize, $10,000.00 Grand Prize

All entries will be judged by a qualified panel and one winner will be announced each week. At the end of the contest, a Grand Prize winner will be awarded from among the weekly winners.

(Hey bloggers, winning this contest is a great way to show off your skills and promote your site!)

2) Reader’s Choice – $250 weekly prize, $1000 Ultimate Reader’s Choice prize

FAQ’s:

-How does the voting count toward prizes? Votes are for the Reader’s Choice prizes only. Remember, votes are not taken into consideration for the Editor’s Choice winner.

-Who won previous weekly contests? Check out “The Daily Dish” every week for a new winner to be announced. You can also see an archive of winners here: http://www.betterrecipes.com/contests

-If you have any questions about this contest simply leave a comment below and I will get back to you!

-When in doubt, read the Official Rules for the full scoop!

Top 6 Pancake Recipes

Kristina Vanni — Fri, 08 Mar 2013 11:00:47 +0000

This week we are looking for the “Best Pancake Ever” in our weekly recipe contest! Haven’t entered yet? What are you waiting for! Every week we award $250 and then there is a colossal $10,000 grand prize at the end of the contest.

Since we are talking pancakes, I decided to assemble some of my favorite recipes. Pick your favorite and make it for weekend brunch!

Keep reading for 6 of our favorite pancake recipes…

Click on the title or photo and it will take you to the recipe!

1) Overnight Buttermilk Pancakes

2) Gluten-Free Pancakes

3) Ebelskivers

4) Oven Pancake

5) Stuffed Pancakes

6) Pumpkin Pancakes

Best Quinoa Recipe Ever – Quinoa and Black Bean Burger Sliders

Kristina Vanni — Thu, 07 Mar 2013 11:00:58 +0000

Last week we took a bit of a detour with the weekly recipe contest and threw our readers a curveball – quinoa. This “ancient grain” has suddenly become a trendy ingredient. We received a wide variety of recipe submissions with creative ways to use quinoa, but one unique preparation stood out to our judges, sliders!

These meatless mini-burgers are made with black beans and, of course, quinoa. They come with a kick because of a spicy mayo spread as well as a jalapeño and corn salsa. Believe me, you will want to make these “Quinoa and Black Bean Burger Sliders” this weekend!

Keep reading for the winning recipe…

Congratulations to our winner, “girllovescake.” Lucky for us, she is also likes quinoa, because her recipe topped the charts this week!

These vegetarian sliders are hearty enough to satisfy everyone at the dinner table. Plus, with quinoa and black beans, the patties are still packed with protein.

Personally, my favorite part of these sliders is the spicy mayo! Anytime there is Sriracha involved, I’m happy. The kick from this condiment balances perfectly with the subtle sweetness in the Hawaiian buns. I bet you can’t eat just one!

Quinoa and Black Bean Burger Sliders (click here to print recipe)

For The Burgers:

1- 15 oz can Low Sodium Black Beans, rinsed

1 Lime, juiced

2 Tbsp Shallots or Onion, diced

1 Medium Jalapeño, seeds removed and diced

1 Medium Clove of Garlic, chopped

1 1/2 tsp Kosher Salt

1 1/2 cups Cooked, chilled quinoa

For Tomato Corn Salsa:

1/4 cup Sweet Corn Kernels

1/4 Cherry Tomatoes, quartered

1/2 Jalapeño, seed removed and diced

1/2 Lime

2 tsp Fresh Cilantro, chopped

Salt

Pepper

Spicy Mayo:

2 Tbsp Mayo

2 Tbsp Ketchup

2 tsp Sriracha

8 Mini Buns, hawaiian sweet buns

DIRECTIONS:

Burgers:

1. In a food processor puree black beans, lime juice, chopped onion/shallot, jalapeño, garlic, and salt until smooth.

2. Transfer to a medium bowl and add quinoa. Mix until well combined. Set aside.

Salsa:

1. Combine all ingredients for the salsa in a medium bowl. Adjust lime juice and salt to desired taste. Set aside.

Spicy Mayo:

1. In a small bowl, mix all ingredients for spicy mayo and set aside.

Cooking Burgers:

1. Form burgers using a 1/4 cup measuring cup, or divide into 8 even portions. Shape into round patties.

2. Heat a large skillet on medium heat, add 2 tablespoons oil to the pan. When the oil is hot, begin cooking the burgers. Cook on each side for 5 to 6 minutes.

Building Burgers:

1. While the burgers are cooking, cut buns in half, If desired, heat buns on a skillet until both sides have browned.

2. Top each side of the buns with spicy mayo.

3. Once the burgers are cooked, place one burger on half of each bun. Divide corn salsa between the 8 burgers and top with the other bun.

4. Serve with French fries or salad.

Whole-Grain Anti-Oxidant Biscotti

Kristina Vanni — Wed, 06 Mar 2013 11:00:45 +0000

Power up your morning with this whole-grain, anti-oxidant filled biscotti! It is packed with oats, flaxseed and wheat bran as well as dried cranberries and almonds. This twice-baked breakfast treat is an updated version of the Italian classic.

Keep reading for the recipe…

Even dunking these biscotti in your morning coffee can be healthy. Many recent studies have shown the health benefits of a morning cup of joe. From preventing disease to increasing athletic performance. Don’t you love it when something delicious is actually good for you!

There are a few things to remember when making this particular version of biscotti:

-The dough will be try and crumbly. Just get in there with a bit of elbow grease and knead it until it comes together!

-When the biscotti come out of the oven after the second baking, they might still be a bit soft in the center. They will firm up as they cool.

-These biscotti aren’t super sweet. If you prefer something a little sweeter for breakfast, you can add a lemon drizzle. Combine 1 tablespoon lemon juice with 2/3 cup powdered sugar. Drizzle over biscotti.

Power Biscotti

2 1/2 cups whole wheat flour

1 cup raw sugar

3/4 cup quick-cooking oats

1/2 cup sliced almonds

1/2 cup dried cranberries

1/4 cup wheat bran

2 tablespoons ground flaxseed

2 teaspoons baking powder

1 tablespoon vegetable oil

2 teaspoons almond extract

1 teaspoon vanilla extract

3 large eggs

1. Preheat oven to 350 degrees F.

2. Combine flour, sugar, oats, almonds, dried cranberries, wheat bran, flaxseed, and baking powder in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Divide dough in half. Shape each portion into an 8-inch long roll. Place rolls 6 inches apart on a parchment lined baking sheet. Flatten each roll to 1-inch thickness.

3. Bake at 350 for 35 minutes. Remove rolls from baking sheet, cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, bake 10 minutes. Turn cookies over, bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, cool completely on wire rack.

Yield 2 1/2 dozen.

What Fruits and Vegetables are in Season? March

Kristina Vanni — Tue, 05 Mar 2013 06:00:20 +0000

When buying produce in season, you are not only getting fruits and vegetables at their peak of flavor, you are also getting the best price! I have created this handy info graphic to help you find the best produce in the month of March.

I like to print it out and keep it near my grocery list for meal planning and shopping. You can also “pin it” to your Pinterest account boards or share with your friends via Facebook and Twitter.

Let’s spread the word about the beautiful fruits and vegetables in season this month!

Keep reading for seasonal recipe ideas…

I have assembled 19 recipes using produce that is in season for the month of March. From breakfast to dessert, dinner to cocktails, there are a wide variety of dishes to choose from. Find your favorite fruits and vegetables on this list and try something new almost everyday throughout the month!

1) Grapefruit: Sparkling Grapefruit Mojito

2) Strawberries: Cheesecake-Stuffed Strawberry Bites

3) Beets: Orange Glazed Beets

4) Apples: Caramel Apple Pecan Coffee Cake

5) Carrots: Carrot Cake Jam

6) Oranges: Sunrise Smoothie

7) Tangerines: Florida Citrus Salsa Dog

8) Lemons: Cold Lemon Soba Noodles

9) Celery: Swordfish Steaks with Sicilian Raisin-Olive Salsa

10) Artichokes: Asparagus, Artichoke and Red Pepper Pizza

11) Cabbage: Chinese Spring Roll Salad

12) Brussels Sprouts: Stir-Fried Brussels Sprouts with Bacon and Caraway Seeds

13) Asparagus: How to Cook Asparagus Spears

14) Broccoli: Kung Pao Shrimp

15) Spinach: Chicken and Spinach Tortellini Soup

16) Greens: Kale Smoothie

17) Potatoes: Easy Oven Roasted Potatoes

18) Pears: Caramelized Onion, Gorgonzola, and Pear Pizza

19) Cauliflower: Veggie Potato Salad

Herb Garden Prize Package

Kristina Vanni — Mon, 04 Mar 2013 11:00:55 +0000

It may not seem like it in some parts of the country right now, but warmer weather is on the horizon! That means it’s time to start thinking about your spring and summer garden plans. Even in a small space, it is possible to plant a lovely herb garden! This week, we are giving away a complete prize package to get you started.

Keep reading to learn how to win!

First…the winner of the “Cuisinart Bread Maker″ giveaway. Congratulations to #423 Nancy Smith! Check your inbox, I will be emailing you with details on receiving your big prize!

Here is what you could win this week:

Herb Garden Kit:

-Gardening Tools
-Kneeling Pad
-Gardening Gloves
-Watering Can
-Seed Packets
-Herb Garden Markers

Here is all you have to do:

Leave a comment here on the blog telling us why you want to plant an herb garden!

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Best Pancakes Ever

Kristina Vanni — Sun, 03 Mar 2013 11:00:19 +0000

Has anyone ever told you, “You make the best Pancakes recipe ever!” Well, now is your chance to prove it! Oh, and you could take home up to $10,000.00 for your recipe.

This week the theme is “Pancakes” Do you make the “Best Pancakes Ever?” Enter today!

Keep reading to find out how you can win up to $10,000.00!

Several ways to win:

1) Editor’s Choice – $250.00 weekly prize, $10,000.00 Grand Prize

All entries will be judged by a qualified panel and one winner will be announced each week. At the end of the contest, a Grand Prize winner will be awarded from among the weekly winners.

(Hey bloggers, winning this contest is a great way to show off your skills and promote your site!)

2) Reader’s Choice – $250 weekly prize, $1000 Ultimate Reader’s Choice prize

FAQ’s:

-How does the voting count toward prizes? Votes are for the Reader’s Choice prizes only. Remember, votes are not taken into consideration for the Editor’s Choice winner.

-Who won previous weekly contests? Check out “The Daily Dish” every week for a new winner to be announced. You can also see an archive of winners here: http://www.betterrecipes.com/contests

-If you have any questions about this contest simply leave a comment below and I will get back to you!

-When in doubt, read the Official Rules for the full scoop!

Pasta alla Norma – Sicilian Pasta Sauce Recipe

Kristina Vanni — Fri, 01 Mar 2013 11:00:39 +0000

“Pasta alla Norma” is a classic Italian recipe from the city of Catania on the island of Sicily. It is a vegetarian dish made with eggplant and often tossed with penne pasta.

It is served with ricotta salata, which is a varation of ricotta that has been pressed, salted and dried. Some like to shave or grate it into dishes, but I have always preferred it cubed. It looks beautiful for presentation, and it makes me look forward to each bite! If you can’t find ricotta salata at your local grocery store, you can subsitute smoked mozzarella.

Keep reading for the recipe…

Many eggplant dishes will ask that you salt and drain the eggplant before continuing with the recipe preparation. This process pulls out juices from the eggplant that carry bitter flavors and it collapses the air pockets in the spongy flesh of the eggplant. This helps prevent the eggplant from absorbing too much oil while cooking, resulting in a greasy final product.

All you have to do is toss the eggplant with salt and let it sit in a colander for at least 15 minutes. I like to weigh it down with a heavy plate or bowl. The salt draws out some of the moisture from the eggplant and you can see it accumulate below the colander. Before moving on in the recipe, be sure to pat the eggplant dry.

Pasta Alla Norma

2 cups cubed eggplant

1/2 teaspoon salt

2 Tablespoons olive oil

1/2 teaspoon dried oregano

1 teaspoon chopped garlic

1 teaspoon red pepper flakes (feel free to adjust depending on how hot or mild you like your sauce!)

1/2 teaspoon black pepper

2 cups canned Italian chopped tomatoes, or 1 box Pomi Chopped Tomatoes (26 ounces)

3 Tablespoons chopped fresh basil

1 pound penne pasta

6 ounces ricotta salata, cubed

1. Place the eggplant in a colander, sprinkle it with 1/2 teaspoon of the salt; mix well, cover with a weighted plate and let drain for about 15 minutes. Pat the eggplant cubes dry.

2. Bring salted water to a boil for the pasta. While the water is heating, pour the oil in a large nonstick pan set on high heat and heat until the oil starts to ripple. Add the eggplant, cook for 2 minutes, then add the oregano, stir and cook for another minute. Add the garlic, red pepper flakes, remaining 1/2 teaspoon salt, and pepper, and cook another minute. Stir in the diced tomatoes, and basil; bring to a boil, reduce heat and simmer for 10 minutes.

3. Cook the pasta in the boiling water according to package directions until al dente. Drain, return to pan, and add the sauce. Toss until well coated and cook for 2 minutes. Turn off heat, add cheese, and toss well. Serves 4-6.

Best Pork Chop Ever – Hawaiian Citrus Pork Chops

Kristina Vanni — Thu, 28 Feb 2013 11:00:52 +0000

Pork and fruit are a perfect pair. Add a bit of Hawaiian flair? Pure heaven!

These easy to prepare pork chops are topped with a pineapple ring and a sweet almond, raisin, cinnamon sauce. If you are looking for a new way to prepare pork chops for dinner, these are the best!

Keep reading for the winning recipe…

Congratulations to “Clsc925” on winning the “Best Pork Chop Ever” contest. This recipe is not only a brilliant combination of flavors, it is also a complete family meal that comes together in just around a half an hour. A rice pilaf is made while the pork is in the oven. Everything is done at the same time and ready to serve!

Hawaiian Citrus Pork Chops (click here to print recipe)

4 Boneless Loin Pork Chops

2 Tbsp Flour

1/2 tsp Coarse Salt

1/4 tsp Fresh Ground Black Pepper

1 Tbsp Olive Oil

1 Tbsp Unsalted Butter

Cooking Spray

1 can (8 oz) Sliced Pineapple, drained

3/4 cup Fresh Orange Juice

1/4 cup Fresh Lemon Juice

2/3 cup Dry White Wine, sauvignon blanc

3/4 cup Raisins

2 Tbsp Light Brown Sugar

1/4 tsp Cinnamon

1/4 tsp Fresh Grated Nutmeg

1 cup Slivered Almonds, toasted and divided

3 1/4 cup Chicken Broth, unsalted and fat free

1 1/4 cup White Rice

2 Tbsp Fresh Italian Parsley, chopped

Dredge chops in flour mixed with the salt and pepper. Brown in olive oil and butter heated over medium high heat in a 12” skillet for 2 minutes each side. Spray a shallow baking dish (11×13) with PAM or other cooking spray. Put chops in dish. Top with pineapple slice on each. In medium mixing bowl, mix orange juice, lemon juice, wine, ½ c raisins, sugar, cinnamon and nutmeg. Pour over chops. Top with ½ c almonds. Bake 20 minutes at 350 degrees. Meanwhile, bring broth to boil over high heat in a medium saucepan (2 quart). Add rice, stir, reduce heat, cover and cook for 25 minutes. Stir in ¼ c raisins, 2 tbsp butter, ½ c almonds and 2 tbsp parsley. Plate rice and top with chops and sauce.

Limoncello Bundt Cake

Kristina Vanni — Wed, 27 Feb 2013 11:00:15 +0000

You know what’s even better than a bundt cake? A bundt cake with booze…

If you ask me, you can never go wrong with Limoncello!

Keep reading for the recipe…

If you love lemon as much as I do, this recipe is right up your alley. There’s a lemon cake mix, lemon pudding mix, freshly squeezed lemon juice, grated lemon zest, and, of course, limoncello! Whew!

Another reason to love this recipe? It freezes like a dream. You can bake the cake, wrap it up and freeze whole for a party later. Or wrap and freeze leftover individual slices. This also helps with portion control if you have a sweet tooth! Pre-portion appropriate-sized slices and defrost when you crave a treat.

Limoncello Bundt Cake

1 box (18.75 ounces) lemon cake mix

1 box (3.25 ounces) instant lemon pudding mix

4 large eggs

1/2 cup vegetable oil

1/2 cup lemon juice

1/2 cup limoncello

zest of 1 lemon

1 cup pecans, chopped

Glaze:

1/2 cup (1 stick) unsalted butter

1 cup sugar

1/2 cup limoncello

Preheat oven to 350 degrees F. In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, lemon juice, Limoncello, lemon rind and pecans. Mix for 3 minutes. Pour into a greased and floured bundt cake pan. Bake for 45-55 minutes. When cake just comes out of the oven, make glaze. Melt butter and add sugar. Bring to a full boil until sugar is melted. Remove from heat and add Limoncello. Poke holes all over cake using a skewer or fork. Pour glaze slowly over hot cake. Cool completely in pan.

A Drink with George Clooney…

Kristina Vanni — Tue, 26 Feb 2013 11:00:40 +0000

Let me tell you about the time I had a drink with George Clooney! Well, kind of…

This Sunday I had the honor and privilege of covering the Academy Awards from backstage in the press room at the Dolby Theatre. What a night! My favorite part was seeing the winners, walking in with their Oscar in hand, simply glowing. We are able to ask them a few questions before they are whisked back to their seats or off to an after party.

The show concluded with Best Picture to “Argo.” This meant, in mere moments, Ben Affleck and George Clooney would soon be within arms reach of my seat in the front row of the press room.

Keep reading for the rest of the story…

All three producers were beaming with delight from their big win. After a few brief questions they were whisked away to the Governors Ball or the Vanity Fair party. Some may have popped champagne, but I am guessing George celebrated with something a little stronger…

He recently released his own line of tequlia called “Casamigos.” It is a small batch ultra-premium tequila that is tasted and approved by not only a master distiller, but George himself. The batches are then numbered and signed. See, now anyone can get George Clooney’s autograph!

When I came back from the awards, I decided to come up with a recipe using George’s tequila. Right now pomelos (imagine a large, fleshy grapefruit) are in season, so I figured a Pomelo Margarita was in order.

Pomelo Margarita

6 ounces pomello juice

2 ounces lime juice

3 ounces Casamigos Tequila

2 ounces Cointreau

1/2 ounce simple syrup

margarita salt, if desired

Combine all ingredients in a shaker with ice. Serve on the rocks in a salt-rimmed glass, if desired.

Mr. Clooney was a bit busy for the rest of the evening, so he somehow didn’t make it to my margarita after-party. That’s ok… Next time George!

Cuisinart Bread Maker Giveaway

Kristina Vanni — Mon, 25 Feb 2013 11:00:36 +0000

There is nothing like the aroma of freshly baked homemade bread from the oven. The only problem? Not all of us have the time or skills to make it. That’s where this appliance comes in!

You can make a wide variety of foolproof recipes, including low-carb and gluten-free breads, even jams and sauces! There’s also a convenient 13-hour Delay Start Timer, so the wonderful aroma of just-baked bread can be waiting for you anytime.

I tried it and made gluten-free bread, and homemade jams!

Keep reading to learn how to win!

First…the winner of the “Popcorn Prize Package″ giveaway. Congratulations to Kathy, comment #353. Check your inbox, I will be emailing you with details on receiving your big prize!

Here is what you could win this week:

Cuisinart 2 lb Bread Maker

Here is all you have to do:

Leave a comment here on the blog telling us why you want a bread maker.

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Best Quinoa Recipe Ever

Kristina Vanni — Sun, 24 Feb 2013 11:00:12 +0000

Has anyone ever told you, “You make the best Quinoa recipe ever!” Well, now is your chance to prove it! Oh, and you could take home up to $10,000.00 for your recipe.

This week the theme is “Quinoa” Do you make the “Best Quinoa Recipe Ever?” Enter today!

Keep reading to find out how you can win up to $10,000.00!

Several ways to win:

1) Editor’s Choice – $250.00 weekly prize, $10,000.00 Grand Prize

All entries will be judged by a qualified panel and one winner will be announced each week. At the end of the contest, a Grand Prize winner will be awarded from among the weekly winners.

(Hey bloggers, winning this contest is a great way to show off your skills and promote your site!)

2) Reader’s Choice – $250 weekly prize, $1000 Ultimate Reader’s Choice prize

FAQ’s:

-How does the voting count toward prizes? Votes are for the Reader’s Choice prizes only. Remember, votes are not taken into consideration for the Editor’s Choice winner.

-Who won previous weekly contests? Check out “The Daily Dish” every week for a new winner to be announced. You can also see an archive of winners here: http://www.betterrecipes.com/contests

-If you have any questions about this contest simply leave a comment below and I will get back to you!

-When in doubt, read the Official Rules for the full scoop!

How to Make Guacamole

Kristina Vanni — Sat, 23 Feb 2013 06:00:15 +0000

This recipe for fresh guacamole is so good, it could win an Oscar! Literally…

On Sunday when the Academy hand out their annual awards, I am most excited to see who wins the “Animated Short” category. Sure, I’ll be excited to see Hugh Jackman looking dapper, and thrilled to find out who takes home Best Picture, but this little category is of particular interest to foodies this year!

Keep reading for the story…

One of the Animated Short Film nominees is titled “Fresh Guacamole.” It follows the preparation of this chip and dip favorite through the use of unusual objects. The entire film is only about 1:40 and is actually the shortest film ever nominated for an Oscar!

If you want to watch it for yourself, check out this link: http://www.sho.com/sho/video/titles/16534/fresh-guacamole—pes

I decided to see if the “recipe” presented in the video would actually taste good in real life, so I wrote down the ingredients as it was presented and followed through, step-by-step.

Fresh Guacamole

1 avocado

1/2 small onion, diced

1 medium tomato, diced

1/2 lime, juiced

1/2 jalapeño, seeds removed and chopped

salt and pepper, to taste

Combine all of the ingredients with a large mortar and pestle. Serve with chips.

Remove the pit from a large avocado.

Dice half of a small onion.

Dice one medium tomato.

Juice half of one lime.

Slice a jalapeño pepper in half and remove the seeds. Finely chop.

Season with salt and pepper, to taste.

Combine with a mortar and pestle.

Place in a serving bowl on a beautiful placemat.

Serve with chips.

I will be backstage at the Oscars again this year, so stay tuned for the inside scoop behind the scenes! I will be live tweeting throughout the show and updating our Facebook page. Be sure to root for “Fresh Guacamole” and maybe even make a batch for your viewing party!

Best Rice Recipe Ever – Bacon Risotto

Kristina Vanni — Fri, 22 Feb 2013 11:00:22 +0000

The winner of our “Best Rice Recipe Ever” contest uses Arborio rice….can you guess what it is? That’s right, risotto!! This is no ordinary risotto, it’s Bacon Risotto.

This extraordinary dish comes to us from Lisa Speer, aka “pbcook.” Any recipe where you start by crisping bacon, is a winner in my book!

Keep reading for the recipe…

The key to any risotto dish is patience. I find it quite soothing and meditative to stand over the stove and add the wine and broth bit by bit as it is absorbed into the Italian rice. The recipe calls for 4 cups of chicken broth, but I find this can be tweaked and adjusted. Watch as the rice becomes creamy and delicious, and, of course, taste along the way. Once it is the perfect consistency for you, it’s time to serve!

We all know that “bacon makes everything better,” but I think the secret ingredient in this dish is the dry sherry. There is just something so alluring about a dash of sherry added right at the end of a recipe. I think it gives dishes that “restaurant-style” quality that is sure to impress!

Bacon Risotto (click here to print recipe)

1/2 lb Thick Cut Bacon, coarsely chopped

1 Large Shallot, minced

1/4 tsp Fine Sea Salt

1/8 tsp Freshly Ground Black Pepper

1/2 cup Dry White Wine

1 cup Arborio or Caraoroli Rice

4 cups Reduced Sodium Chicken Broth

1/4 cup Grated Parmigiano Reggiano Cheese, plus more for serving

2 Tbsp Dry Sherry

1/2 cup Frozen Baby Green Peas

Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Transfer to paper towels to drain, leaving drippings in pan.

Add shallot, salt and pepper to drippings, then stir 2 minutes. Add rice and stir 4 minutes. Add wine and stir until liquid has evaporated. Add one ladle of broth. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining broth, one ladle at a time. When rice is tender and all liquid is absorbed, add bacon, cheese and sherry. Taste and adjust seasonings if necessary. Remove from heat and gently stir in peas. Serve immediately with additional cheese.

Red Carpet, Red Velvet Popcorn

Kristina Vanni — Wed, 20 Feb 2013 11:00:27 +0000

Movies and snacks have always gone hand in hand. We all love to munch on something delicious while watching a great flick! (By the way, did you enter our “Popcorn Prize Package” blog giveaway this week?)

In honor of the Academy Awards this Sunday, I wanted to create a Red Carpet worthy popcorn. Get ready for “Red Velvet, Red Carpet Popcorn!”

Keep reading for the recipe…

Start with a slice of red velvet cake or a red velvet cupcake. You can save a slice from dessert, or swing by your favorite bakery and pick up one cupcake to go. I don’t know about you, but my favorite part of a red velvet cupcake is the frosting. For this popcorn, you will only need the “cake” part, so feel free to nibble away at the top!

Crumble the cake (I like slightly larger pieces) until you have 1 cup of red velvet cake crumbles. These cake crumbles are then toasted in the oven so they can be tossed with the popcorn later.

A sweet, buttery topping coats the popcorn, and then you drizzle it all with melted white chocolate. Finally, the toasted red velvet crumbs are added at the end so they can “stick” to the popcorn mixture.

There you have it! A unique sweet treat to enjoy while watching the Oscars. If you really want to get in the game, fill out your own Oscar Ballot here: http://oscar.go.com/mypicks

On that page you can even view trailers of nominated films, predict the winners, and challenge your friends. Then watch the show live this Sunday, February 24th at 7pm E/4pm P on ABC. I will be covering the awards from backstage again this year, so stay tuned to our Facebook page and @BetterRecipes on twitter for updates!

Red Carpet Red Velvet Popcorn

1 cup red velvet cake crumbs

2 Tablespoons butter

2 teaspoons sugar

1/8 teaspoon salt

1 Tablespoon vanilla bean paste or vanilla extract

8 cups unsalted prepared popcorn

1/2 cup white chocolate chips

1 teaspoon vegetable oil

Preheat oven to 350 degrees F. Spread cake crumbs on a baking sheet and bake for 8-10 minutes, until toasted. Cool. Melt butter, sugar and salt in a small saucepan over medium heat. Remove from heat and stir in vanilla. Toss popcorn with butter mixture. Microwave white chocolate chips and vegetable oil in 15-second intervals until melted; stir until smooth. Drizzle over popcorn, toss until coated, then toss in cake crumbs. (Recipe adapted from Woman’s World magazine)

Cheese Ball or Cheese Log for Entertaining

Kristina Vanni — Tue, 19 Feb 2013 11:00:12 +0000

I think I know your first question… ”Are those walnuts RED?” Yes!

I came across them at my grocery store and was so intrigued, I just had to try a sample. They are not dyed or genetically modified, rather created using natural methods of grafting Persian red-skinned walnuts onto larger and creamier English walnuts. Red walnuts are only red on the inside, the tree and the shells look just like your typical English Walnuts.

This recipe can be rolled into a cheese log or cheese ball, whichever you prefer! I used the red walnuts, rolled them into a log and will call it my “Red Carpet Cheese Log” for an Oscar get-together this weekend.

Keep reading for the recipe…

Of course, this recipe would be just as delicious with traditional walnuts as well. One thing I do recommend is toasting the walnuts before rolling the cheese log. This brings out the oils in the nuts and enhances the flavor.

There are 3 ways to toast walnuts:

1) Oven: Spread chopped walnuts evenly onto a baking sheet or in a shallow pan. Bake at 350 degrees F for 5-7 minutes or until lightly browned. Stir several times for even toasting. (Be sure to keep an eye on them, they burn easily.)

2) Skillet: In a large, dry skillet over medium-high heat, heat walnuts until lightly toasted, about 1 to 2 minutes.

3) Microwave: In a glass pie plate spread walnuts in a single layer. Microwave on HIGH for 5 to 6 minutes, stirring every 2 minutes.

Walnut White Cheddar Cheese Log

3 cups shredded white cheddar cheese

1/2 cup butter, softened

1 clove garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon onion powder

1/2 teaspoon Worcestershire sauce

2 Tablespoons fresh chives, finely chopped

1 Tablespoon dry sherry

1 cup toasted walnut pieces

1. In a food processor, combine all ingredients except walnuts. Pulse until mixture is smooth. Remove to medium bowl; cover and chill until slightly firm. Shape into 7 inch log.

2. Roll in toasted walnuts to coat evenly. Wrap in plastic wrap; chill until firm. Allow to warm to room temperature for 30 minutes before serving. May be kept in refrigerator for up to 5 days.

Popcorn Prize Package

Kristina Vanni — Mon, 18 Feb 2013 11:00:00 +0000

It’s Oscar time! As Hollywood celebrates the movies this week, I wanted to celebrate movie theatre snacks. This prize package includes everything you need to make movie theatre-style popcorn in your own kitchen. And…ACTION!

Keep reading to learn how to win!

First…the winner of the “Wine and Whoopie″ giveaway. Congratulations to Darla Biederman, comment #77. Check your inbox, I will be emailing you with details on receiving your big prize!

Here is what you could win this week:

Microwave Popcorn Popper
Popcorn Bowl
Popcorn Sampler

Here is all you have to do:

Leave a comment here on the blog telling us your favorite movie!

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Best Pork Chop Ever

Kristina Vanni — Sun, 17 Feb 2013 11:00:14 +0000

Has anyone ever told you, “You make the best Pork Chops ever!” Well, now is your chance to prove it! Oh, and you could take home up to $10,000.00 for your recipe.

This week the theme is “Pork Chops” Do you make the “Best Pork Chops Ever?” Enter today!

Keep reading to find out how you can win up to $10,000.00!

Several ways to win:

1) Editor’s Choice – $250.00 weekly prize, $10,000.00 Grand Prize

All entries will be judged by a qualified panel and one winner will be announced each week. At the end of the contest, a Grand Prize winner will be awarded from among the weekly winners.

(Hey bloggers, winning this contest is a great way to show off your skills and promote your site!)

2) Reader’s Choice – $250 weekly prize, $1000 Ultimate Reader’s Choice prize

FAQ’s:

-How does the voting count toward prizes? Votes are for the Reader’s Choice prizes only. Remember, votes are not taken into consideration for the Editor’s Choice winner.

-Who won previous weekly contests? Check out “The Daily Dish” every week for a new winner to be announced. You can also see an archive of winners here: http://www.betterrecipes.com/contests

-If you have any questions about this contest simply leave a comment below and I will get back to you!

-When in doubt, read the Official Rules for the full scoop!

Blueberry Streusel Muffins

Kristina Vanni — Fri, 15 Feb 2013 11:00:29 +0000

Finally, the weekend is here! Sometimes it’s all about the simple pleasures in life. Lazy mornings with a great cup of coffee and a sweet pastry. This weekend, relax with one (or more!) of these “Blueberry Streusel Muffins.”

Keep reading for the recipe…

I love to add buttermilk and sour cream to my batter. It keeps the muffins moist and delicious from the moment they come out of the oven. Then, of course, there is the crowning glory – the streusel topping! (Those bites are always the best, right?) I used a simple combination of brown sugar, cinnamon and pecans. If you prefer, chopped walnuts or slivered almonds would also taste great. Have a great weekend everyone!

Blueberry Streusel Muffins

Muffins:
3-1/2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup buttermilk
1/2 cup sour cream
1/2 cup butter, melted
1 teaspoon vanilla
2 cups blueberries

Streusel:
1/4 cup brown sugar
1/4 cup finely chopped pecans
1/2 teaspoon cinnamon

Heat oven to 350 degrees. Grease 24 muffin cups or line with paper cupcake liners.

Mix together flour, sugar, baking powder, and salt in a bowl; set aside. In bowl of electric mixer, beat together eggs, buttermilk, sour cream, melted butter, and vanilla until blended. By hand, fold in the dry ingredients until just blended. Gently fold in blueberries. Do not overmix. Divide mixture between muffin cup, filling about 3/4 full.

Combine streusel ingredients together and sprinkle some over each muffin. Bake about 20-22 minutes or until tester inserted in the center comes out clean.

Extra Special Chocolate Dipped Strawberries

Kristina Vanni — Thu, 14 Feb 2013 11:00:18 +0000

Happy Valentine’s Day!

If you need a last minute treat to impress your Valentine, this “no-recipe” recipe is the way to go. Chocolate Dipped Strawberries are a staple on this day, but I have a few tricks up my sleeve to make them extra special!

Keep reading… XOXO

A few weeks back I showed you how to make “Sushi Pops” that were inspired by a dish served at Qsine restaurant onboard the Celebrity Cruise line. These were also served on the ship during the dessert course.

Again, I fell in love with the creativity of serving them from table to table in the “grass.” They called this course “Strawberry Fields!”

Feel free to get creative and go beyond just chocolate dipped strawberries. I used a variety of dark, milk, white chocolates, then dipped them in flavorful and colorful decorations. From sprinkles, to chopped nuts, even multi-colored Pop Rocks for an explosion of excitement in your mouth!

Melt the chocolate in 15 second intervals in the microwave and stir until smooth. Insert the cake pop sticks into the strawberries and dip in the melted chocolate. While the chocolate is still warm, roll the strawberry in your favorite topping and cool to set. Insert the other end of the stick in a container of live wheatgrass, and you have created “Strawberry Fields!”

Blood Orange Dark Chocolate Mousse

Kristina Vanni — Wed, 13 Feb 2013 11:00:31 +0000

Right now everything is red: Valentines, roses, or boxes of chocolates. But, what I am most excited about are the bright red blood oranges now in season. I recently came across them in my local grocery store and was excited to find a way to incorporate them into a recipe!

Keep reading for the recipe!

I decided to use the fruit two ways in this easy dessert. It is a classic chocolate mousse, prepared with a bit of the blood orange juice and then topped with a chocolate dipped blood orange wedge.

Blood oranges are a winter fruit, usually available from December through March. The outer flesh is characterized by a reddish blush or red-streaked flesh. They tend to be smaller than an average orange with a slightly rougher skin. The flavor is sweet, and a bit stronger than other oranges.

Blood Orange Dark Chocolate Mousse

8 oz bitter sweet chocolate, divided use, finely chopped

3 large egg yolks*

1/4 cup heavy whipping cream

3 tablespoons blood orange juice

1/4 teaspoon salt

2 large egg whites*

1/8 teaspoon cream of tartar

1/4 cup sugar

1 blood orange, segmented

Whipped cream, for garnish, optional

In a heatproof bowl set over, but not touching, a pan of barely simmering water, stir 6 ounces of the chocolate until melted and smooth. Remove from the heat and whisk in the egg yolks, whipping cream, blood orange juice, and salt until well blended.

In a clean bowl, using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar until frothy. Add the sugar and continue beating until the mixture forms soft peaks. Fold about one-third of the egg white mixture into the chocolate mixture until no white streaks remain. Gently fold in the remaining egg-white mixture until well incorporated.

Spoon the mousse into 4 custard cups, dividing it evenly, and refrigerate until well chilled, at least 4 hours or up to overnight.

Melt remaining 2 ounces of chocolate over very low heat. Dip segments of blood orange into melted chocolate. Refrigerate until set.

Garnish chocolate mousse with a dollop of whipped cream and a chocolate dipped blood orange wedge.

*If you have any concerns about using uncooked eggs, I suggest buying Safest Choice pasteurized eggs.

Best Chocolate Recipe Ever! Amaretto Chocolate Cream Cheesecake

Kristina Vanni — Tue, 12 Feb 2013 11:00:02 +0000

This “Best Recipe Ever” contest is getting serious! When the theme is chocolate, our readers pull out all the stops. The winning dish features a chocolate chip cookie crust and a light as air chocolate cream filling. This no-bake cheesecake is a sweet slice of heaven. ”Amaretto Chocolate Cream Cheesecake” is simply divine!

Keep reading for the winning recipe!

Congratulations to “nancymanlove” on her win! After one bite of this dessert, it is sure to become a go-to favorite in your recipe files. Plus, it’s no-bake, so it’s a breeze to prepare.

Nancy says, “I have placed this in my freezer to speed up the chilling steps if I am in a hurry, or I make this the day before and chill overnight.”

If you have any leftovers (ha!), this dessert keeps well on a covered plate for up to 2 weeks. It can even be frozen and thawed in the refrigerator before cutting and serving.

Amaretto Chocolate Cream Cheesecake (click here to print recipe)

1 tsp Vegetable Oil

16 oz Your Favorite Chocolate Chip Cookies, ready-to-eat), reserving 4 ounces

6 Tbsp Unsalted Butter, melted

12 oz Semi-sweet Chocolate Morsels

12 oz Milk Chocolate Morsels

⅓ cup Granulated Sugar

2 cups (2 – 8oz packages) Cream Cheese, at room temperature

2 cups Heavy Whipping Cream

6 Tbsp Amaretto Liqueur

1.5 cups Sour Cream, optional

12 Fresh Large Ripe Strawberries, optional

DIRECTIONS:

Place a circle of parchment paper cut to fit an 10 inch round spring-form cake pan in the bottom of the pan. Brush the SIDES of the pan with the oil.

Place the ready to use cookies in a plastic bag and crush them with a rolling pin or your hand until in small bits.

Place 12 ounces (about 2/3) of the crushed cookies in a bowl and add in the melted butter and stir until well mixed. Press the cookie-butter mixture into the bottom of the parchment lined cake pan. Place the pan in refrigerator to chill for 1 hour.

Place ALL the chocolate morsels in a metal or glass heatproof bowl and set it over a pan of simmering water to melt. Stir it every few minutes. This steps takes about 15 minutes. Remove bowl from heat and allow it to cool.

While chocolate cools, whip the heavy whipping cream in a separate mixing bowl with an electric mixer until soft peaks forms. Keep cold and set aside.

In another bowl add the sugar and cream cheese and beat until smooth, about 3 minutes. Fold in the cooled chocolate and prepared whipped cream into the cream cheese mixture and then stir in the liqueur.

Spoon the chocolate mixture into the spring-form cake pan that contains the cookie layer. Smooth the surface. Take the reserved 4 ounces of the crushed cookies and sprinkle them lightly over the entire top of the cheesecake. Cover loosely with plastic wrap and place it in the refrigerator to chill for 2 hours.

When ready to serve, remove from the refrigerator, then open and remove the sides of the spring-form cake pan and transfer the chilled cheesecake to a cake platter. Cut into slices. Plate each serving portion with a nice dollop of sour cream and strawberries (both optional). Cover and chill any leftovers!

Wine and Whoopie Valentine’s Day Giveaway

Kristina Vanni — Mon, 11 Feb 2013 11:00:09 +0000

Valentine’s Day is this week…how many of you will open a bottle of wine to celebrate? Maybe make a little “whoopie?” (Pie, of course! What were you thinking?!)

We have everything you need for an extra special “Wine and Whoopie” Valentine’s Day this year!

Keep reading to learn how to win!

First…the winner of the “KitchenAid Stand Mixer″ giveaway. Congratulations to Laura, comment #1197. Check your inbox, I will be emailing you with details on receiving your big prize!

Here is what you could win this week:

Vinturi Deluxe Wine Aerator Set
Whoopie Pie Pan
Red Velvet Whoopie Pie Mix

Here is all you have to do:

Leave a comment here on the blog telling us – Who is your Valentine this year?

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Best Rice Recipe Ever

Kristina Vanni — Sun, 10 Feb 2013 22:16:10 +0000

Has anyone ever told you, “You make the best rice recipe ever!” Well, now is your chance to prove it! Oh, and you could take home up to $10,000.00 for your recipe.

This week the theme is “Rice.” Do you make the “Best Rice Recipe Ever?” Enter today!

Keep reading to find out how you can win up to $10,000.00!

Several ways to win:

1) Editor’s Choice – $250.00 weekly prize, $10,000.00 Grand Prize

All entries will be judged by a qualified panel and one winner will be announced each week. At the end of the contest, a Grand Prize winner will be awarded from among the weekly winners.

(Hey bloggers, winning this contest is a great way to show off your skills and promote your site!)

2) Reader’s Choice – $250 weekly prize, $1000 Ultimate Reader’s Choice prize

FAQ’s:

-How does the voting count toward prizes? Votes are for the Reader’s Choice prizes only. Remember, votes are not taken into consideration for the Editor’s Choice winner.

-Who won previous weekly contests? Check out “The Daily Dish” every week for a new winner to be announced. You can also see an archive of winners here: http://www.betterrecipes.com/contests

-If you have any questions about this contest simply leave a comment below and I will get back to you!

-When in doubt, read the Official Rules for the full scoop!

Top 10 Chocolate Recipes for Valentine’s Day

Kristina Vanni — Fri, 08 Feb 2013 11:00:26 +0000

What are you doing for Valentine’s Day this year?

Showing your love doesn’t mean spending a lot of money on expensive wine or fancy chocolates. In fact, a homemade treat from the heart can be the best gift of all! I have assembled ten of my favorite chocolate recipes. Any of these are sure to make that special someone swoon!

Keep reading for the Top 10 Chocolate Recipes for Valentine’s Day…

1) One Pan Chocolate Cake

2) Easy Chocolate Fondue

3) Molten Chocolate Cakes

4) Cake Mix Cookies

5) Double Chocolate Brownies

6) Chocolate Pecan Krispie Bars

7) Chocolate Heart Cake

8) Chocolate Parfaits

9) Chocolate Lover’s Oatmeal Delights

10) Chocolate Cherry Kisses

The Little Black Dress Cocktail

Kristina Vanni — Thu, 07 Feb 2013 11:00:44 +0000

The “Little Black Dress.” Every woman has one in her closet. It’s that perfect go-to outfit that can be dressed up or down for just about any occasion. Get ready, because the winner of our Best Cocktail Ever contest is the “little black dress” of spirited drinks! It’s gorgeous, tastes great and easy to prepare at a moments notice for any party.

Keep reading for the recipe!

Congratulations to “TheCatLadyCooks” for her winning creation! Of course, the best accessory to a LBD (little black dress) is a strand of pearls. Our winner created a garnish for the rim of this cocktail imitates this same look. All you do is dip the rim in a bit of melted white chocolate and then coat it with pearlized sugar sprinkles.

I think this cocktail is perfect to serve at a bridal shower, bachelorette party, or simply a “girl’s night” weekend gathering!

The Little Black Dress Cocktail (click here to print recipe)

Melted White Chocolate, for rimming glass

Small Pearl Dragees or White Nonpareils

Ice, for filling glass

2 oz Dark Chocolate Liqueur (Use a clear, not cream based liqueur)

8 oz Cola

1 Dark Chocolate Curl, for garnish

Pour a thin layer of melted white chocolate into a shallow dish. In another shallow dish pour a thin layer of dragees. Dip the rim of a glass into the chocolate & then into the dragees. Fill the glass with ice. Pour the liqueur & cola into the glass, then stir gently. Hang a chocolate curl on the rim of the glass. Serve.

Jumbo Chocolate Chip Cookies

Kristina Vanni — Wed, 06 Feb 2013 11:00:45 +0000

You really can’t be a chocolate chip cookie…and in my book, the bigger the better! Not only the size of the cookie (of course) but also the size of the chocolate chips. That’s why I decided to make a batch of jumbo cookies with extra-large chocolate chunks!

Keep reading for the recipe!

I have always just purchased my chocolate chips from the grocery store baking aisle, but recently I was browsing the See’s Candy Store at my local mall here in LA. See’s was founded in California way back in 1921 and has been located here ever since. Whenever I want to give someone a local treat, See’s is always at the top of my list.

For some reason, I had never noticed before, that See’s not only makes great chocolate truffles and famous peanut brittle, but they also carry their own line of Chocolate Chips! Of course, I had to give them a try…

The bag was overflowing with large size semi-sweet chocolate chips and there was a classic cookie recipe on the back. I made a few tweaks to the recipe and gave it a try. The results were spectacular and I will certainly be buying these bags in the future! If you don’t live near a See’s Candy Store, you can find them online here.

I also highly recommend the peanut brittle, and have used it recipes as well. Like these Layered Peanut Brittle Ice Cream Pops!

See’s Jumbo Chocolate Chip Cookies

2 1/4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup butter, softened

1 cup light brown sugar

1 cup sugar

2 eggs

2 teaspoons vanilla extract

1 package (16 ounces) See’s Semi Sweet Chocolate Chips

Combine flour, salt and baking soda, mix well and set aside. Cream butter and sugars. Beat in eggs and vanilla. Gradually add flour mixture until well combined. Stir in chocolate chips. Refrigerate for at least 1 hour. Scoop 1/4 cup of cookie dough and roll into balls. Press down slightly. Bake at 375 degrees F for 9-11 minutes. Makes about 25 jumbo cookies.

Adapted from the recipe on the bag of See’s Semi Sweet Chocolate Chips. I used the entire bag of chips, instead of just 2 cups, and omitted the 1 cup of chopped walnuts. I also made the cookies larger to accommodate the size of the chips!

No-Bake Chocolate Balls

Kristina Vanni — Tue, 05 Feb 2013 11:00:09 +0000

Do you want to make a decadent treat for your Valentine, but your baking skills just aren’t up to par? No problem! These no-bake chocolate balls are easy to make and are sure to impress that special someone.

Keep reading for the recipe!

What makes these chocolate balls so divine is the use of Port Wine in the dough. It is like having your dessert and after dinner drink in one easy to make treat! Everything is combined in the food processor and then refrigerated until you are ready to serve. I think these Port Wine Chocolate Balls taste even better the next day after the flavors have a chance to combine.

Port Wine Chocolate Balls

1 (11-ounce) box vanilla wafers
1/2 cup Dutch-process unsweetened cocoa
1 cup slivered almonds
1/4 cup dark corn syrup
1/2 cup Port Wine
1/2 cup powdered sugar, or as needed

In large bowl of food processor, combine vanilla wafers, cocoa, and almonds. Whirl until fine crumbs form. Add corn syrup and port; mix until blended and mixture forms a ball. Form dough into 1-inch balls and roll each in powdered sugar. Refrigerate before serving. Makes about 48 balls.

KitchenAid Stand Mixer Giveaway

Kristina Vanni — Mon, 04 Feb 2013 11:00:08 +0000

I have a very special Valentine’s Day gift for all the Better Recipes loyal readers…the chance to win this stunningly beautiful, red KitchenAid Stand Mixer!!

Nothing says “I love you” like this dream appliance. This KitchenAid 4.5 Qt. Classic Plus Tilt Head Stand Mixer retails for $349.99 but this week one reader will welcome this beauty into their kitchen for free!

Keep reading to learn how to win!

First…the winner of the “Cuisinart Compact Juice Extractor″ giveaway. Congratulations to comment #150 Lisa Scott. Check your inbox, I will be emailing you with details on receiving your big prize!

One of the many reasons I love my KitchenAid Stand Mixer is because of its versatility. It can do so much more than just “mix.” With a huge assortment of accessories and abilities, this one appliance can actually replace up to 25 other gadgets in your kitchen. In fact, the folks at Macy’s put together an amazing infographic to show you how!

Here is all you have to do:

Leave a comment here on the blog telling us which kitchen item you want to replace by owning a KitchenAid Stand Mixer. (Ideas below!)

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Best Chocolate Recipe Ever Contest

Kristina Vanni — Sun, 03 Feb 2013 23:46:37 +0000

Has anyone ever told you, “You make the best chocolate recipe ever!” Well, now is your chance to prove it! Oh, and you could take home up to $10,000.00 for your recipe.

This week the theme is “Chocolate.” Do you make the “Best Chocolate Recipe Ever?” Enter today!

Keep reading to find out how you can win up to $10,000.00!

Several ways to win:

1) Editor’s Choice – $250.00 weekly prize, $10,000.00 Grand Prize

All entries will be judged by a qualified panel and one winner will be announced each week. At the end of the contest, a Grand Prize winner will be awarded from among the weekly winners.

(Hey bloggers, winning this contest is a great way to show off your skills and promote your site!)

2) Reader’s Choice – $250 weekly prize, $1000 Ultimate Reader’s Choice prize

FAQ’s:

-How does the voting count toward prizes? Votes are for the Reader’s Choice prizes only. Remember, votes are not taken into consideration for the Editor’s Choice winner.

-Who won previous weekly contests? Check out “The Daily Dish” every week for a new winner to be announced. You can also see an archive of winners here: http://www.betterrecipes.com/contests

-If you have any questions about this contest simply leave a comment below and I will get back to you!

-When in doubt, read the Official Rules for the full scoop!

Ultimate Game Day Chili – Bacon, Beef and Booze!

Kristina Vanni — Fri, 01 Feb 2013 11:00:13 +0000

A Super Bowl party just isn’t complete without a big bowl of chili. When I first read this recipe (it was tucked away in an old Cuisine magazine from the ’80′s) I was intrigued, but it also sounded super weird. There are a few really out there ingredients that I had never seen in a chili before. It was either going to be amazing or awful. I took my chances. Before I reveal the wacky secret ingredients, you should know that this chili involves three vital aspects of game day fare: Bacon, Beef and Booze!

Plus, on top of that, the recipe recommends that you refrigerate the chili for 2 to 3 days before serving to allow the flavors to blend. If you want to enjoy this for the Super Bowl, you better get started today! On the plus side, all your cooking will already be done by kick-off. On the downside, you have to wait all weekend for a taste!

Keep reading to find out the unusual secret ingredients!

Have you ever made chili with ginger ale, red wine, or dark rum? It’s like the leftovers from Happy Hour in a meal. I’m not complaining, after making the chili you have a stocked bar for the game! Then the recipe calls for a dash of curry powder and even ketchup. See, I told you this recipe is wild…

In the end, I can’t say I specifically tasted the wine, ginger ale or rum. But I can confirm this was one darn good chili! It has a bit of heat for those of you who like a kick. I really enjoyed topping it with a hearty dollop of sour cream and sprinkling with crisped and crumbled bacon.

Like I said – Bacon, Beef and Booze…how can you go wrong!

Bacon, Beef and Booze Chili

1 lb bacon, crisped – 2 Tablespoons of bacon fat reserved

2 cups finely chopped onions

3/4 cup finely chopped green pepper

1 clove garlic, minced

3-1/2 Tablespoons chili powder

1-1/2 Tablespoons ground cumin

1 Tablespoon dry mustard

1/2 teaspoon hot pepper flakes

1/4 teaspoon curry powder

1/4 teaspoon dried rosemary, crumbled

2 bay leaves

2 pounds ground beef

1 can (1 lb. 12 oz.) imported plum tomatoes, undrained

3/4 cup ginger ale

1/3 cup dry red wine

2 Tablespoons Worcestershire sauce

2 teaspoons salt

Freshly ground black pepper, to taste

1/4 cup ketchup

1/4 cup dark rum

2 cans (16 ounces each) pinto beans, drained and rinsed

1. In a large heavy pan or Dutch oven, crisp bacon. Remove bacon from pan and save for sprinkling on top of finished chili. Remove all but 2 tablespoons of the bacon drippings from the pan. Heat the remaining 2 tablespoons of bacon fat until rippling. Add onions, saute until just softened, 2-3 minutes. Add green peppers and garlic; saute until peppers are just softened, 2-3 minutes. Add chili powder, cumin, dry mustard, hot red pepper flakes, curry powder, rosemary, and bay leaves, stirring to combine. Add ground beef; saute, stirring to break up any lumps, until meat loses all traces of red, about 5 minutes. Add tomatoes, ginger ale, wine, Worcestershire sauce, salt, and pepper; heat over medium heat to boiling. Reduce heat to low; simmer, covered, about 45 minutes.

2. Add ketchup and rum to pan; continue to simmer about 15 minutes. Stir in beans; remove from heat. Let chili cool, then refrigerate for 2-3 days to blend flavors. Remove bay leaves before serving. Top with a dollop of sour cream and crisped and crumbled bacon. Makes 8-10 servings.

Sushi Pops!

Kristina Vanni — Thu, 31 Jan 2013 11:00:22 +0000

We know that “cakepops” are all the rage, so how about a savory version of this whimsical and portable treat? If you like your food fun and “on-a-stick,” Sushi Pops are for you!

Keep reading to learn how to make “Sushi Pops!”

Did anyone catch Top Chef last night? (If not, click here for a recap) The Cheftestants competed on board a Celebrity Cruise to Alaska! They were on the Infinity, the same ship I took from Seattle to Alaska last year. They even served the Top Chef contenders many of the same dishes I enjoyed at their speciality restauranti, Qsine.

One of the most unique and interactive appetizers offered at Qsine is something they call the “Sushi Garden.” Imagine your favorite rolls brought to the table by a roaming server and enjoyed on-a-stick! She even had squeeze bottles filled with soy sauce, wasabi, and spicy mayo hidden inside the blades of “grass.”

I figured this would be a simple and exciting presentation to try back at home. I just bought some cakepop sticks (found them in the baking aisle of the grocery store, near cupcake liners, etc..), a few servings of my favorite sushi rolls, and a couple of containers of live wheatgrass!

Simply insert the sticks in the bottom of the cut sushi rolls and stick them in the “grass!” Hint: I found that sometimes it can be tough to pierce the layer of seaweed on the sushi rolls. Just get it started with a skewer or a toothpick, then the cakepop stick should go in easier.

Of course, if you are really ambitious, you could even make your own sushi! Check out this step-by-step guide “How to Make Sushi” for tips.

How to do a 3-Day Juice Cleanse

Kristina Vanni — Wed, 30 Jan 2013 11:00:53 +0000

Have you ever considered doing one of those trendy “juice cleanses?” Sure, you can have them delivered to your door, or purchase them at high end grocery stores, but that can add up and get expensive fast. Plus, I really enjoy things like bacon, pie, and chewing…

Since we are giving away the stellar Cuisinart Compact Juice Extractor this week, I decided to jump on the bandwagon and give it a try for myself!

How gorgeous are all those fruits and vegetables! They sure are an inspiration to get healthy and nourish your body. Let me tell you a little bit about how I designed this 3-Day Juice Cleanse as well as a few recommendations and tips I discovered along the way.

Keep reading for the results!

All the recipes below came from the recipe booklet inside the Cuisinart Compact Juice Extractor. I wanted to incorporate a wide variety of flavors and colors into each day. My other requirement? I wasn’t about to drink anything that tasted like a mowed lawn. Every juice blend needed a hint of fruit for sweetness and balance. This is just my personal preference. If you are ready for something more hard-core, go for it!

Recommendation: Clean out the fridge before you start. Not because you want to remove any temptations, but because all this produce will take up a ton of space! (Wish I would have done this! I was like playing a game of Tetris when I got home from the grocery store to fit it all in…)

Cost: The obvious first question – Is it expensive? Not really! Three days worth of ingredients cost around $50. At my Ralph’s market it was a grand total of $53.55

Effort: The next question, was it a lot of work? It certainly took conscious planning, but this particular juicer was a dream. It didn’t take up much counter top space and it was easy to clean. Both big factors when selecting a juicer. Plus, the price is quite competitive compared to other models on the market. Just around $100.

Hunger: Everyone wants to know, were you starving? No! Maybe it is because each drink is so nutrient dense, but I found myself feeling very satisfied. In fact, I think juicing has given me a new found appreciation for beautiful produce. Now, I am not going to lie, I did miss crunch and chewing. I found myself slicing a gorgeous apple and thought, “I really just want to bite into this right now!” Hey, if a few days of juicing makes you crave and appreciate the wonder of an apple or some orange wedges, that’s great! I am reminded that fruit isn’t some health-food snack we are ‘supposed’ to choose, it is actually a wonderful treat I can look forward to and ‘want’ to choose!

This sample menu incorporates a variety of colors. Breakfast is orange, lunch is green and dinner is red. Plus, there are morning and afternoon juice “snacks” as well as an evening treat before bed.

Breakfast Juice Blend

Super C Juice ”Orange”

1/2 large red pepper, seeded

4 medium carrots

1/2 large grapefruit, peeled and halved

1/2 medium orange, peeled

1/4 lemon, peeled

1. Juice the ingredients in the order listed.

2. Stir the juice and serve immediately.

AM Snack

Pineapple Mint Spritzer

1 cup pineapple, peeled and cubed

1 tablespoon packed fresh mint leaves

8 ounces unflavored seltzer water

1. Juice the pineapple and mint.

2. Stir the juice and pour into serving glass with ice. Top with seltzer and serve immediately.

Lunch Juice Blend

Green Apple Juice “Green”

6 leaves of kale

1 medium orange, peeled and quartered

1 cup packed spinach leaves

1 green apple, quartered

1. Juice the ingredients in the order listed.

2. Stir juice and serve immediately.

PM Snack

Cucumber Mint Cooler

1/2 kiwi, peeled

1/2 cup green grapes

1/2 lime

1/2 medium cucumber

1/4 cup packed mint leaves

1 inch piece of ginger

Dinner Juice Blend

Apple, Beet and Fennel Juice “Red”

1/2 medium orange, peeled

2 medium fuji apples, quartered

1 medium beet, quartered

1/4 fennel bulb

1. Juice the ingredients in the order listed.

2. Stir juice and serve immediately.

Bedtime Snack

Pear Ginger Sleepy Time Tea

1 inch ginger

1 medium pear

8 ounces hot, brewed bedtime tea

1. Juice the ginger and the pear.

2. Stir juice and combine with hot, brewed herbal tea. Serve immediately.

Best Banana Bread Ever: Peanut Butter Cup Banana Bread

Kristina Vanni — Tue, 29 Jan 2013 11:00:09 +0000

Wow, I don’t know if banana bread can get any better than this! Think about it…

-Banana and peanut butter are a match made in heaven.

-Banana bread is always more fun with a handful of chocolate chips tossed in.

-Everything is better when there is candy involved.

This recipe truly is the ultimate slice of banana bread heaven!

Keep reading for the winning recipe…

Congratulations to “DutchBakerGirl” on her winning recipe! You may also know Cathy Weichert from her successful mouth-watering blog, “The Dutch Baker’s Daughter.“

This recipe calls for Reece’s Peanut Butter Cups. You can buy the traditional size and chop them for the recipe. Or, if you want to try something a little fun, grab a bag of these “minis!” These are even smaller than the bite-sized peanut butter cups. They come already unwrapped and are about the size of a jumbo chocolate chip. I found this 8 ounce bag was just about 1 1/2 cups as called for in this recipe.

Can I even tell you how amazing my kitchen smelled while this was baking? It was hard not to gobble it down moments after it came out of the oven! I loved that the bread sliced perfectly and the peanut butter cups and chopped dark chocolate were evenly dispersed. Every bite was the ideal combination of sweet and salty!

Sinful…fantastically sinful…

Peanut Butter Cup Banana Bread (click here to print recipe)

3 cups All Purpose Flour, divided

2 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon

4 Very Ripe Bananas, slightly mashed

1/2 cup Peanut Butter

1 cup Sour Cream

2 Eggs

1/4 cup Coconut Oil or Canola Oil

1 cup Packed Light Brown Sugar

1 tsp Vanilla

1 1/2 cups Bite-sized Peanut Butter Cups, or chopped peanut butter cups

1 (3- To 3.5-oz) Bar Premium Dark Chocolate, chopped

Preheat oven to 350 degrees; spray two 9×5” loaf pans with cooking spray.

In a large bowl, whisk together 2 ¾ cups of the flour, baking soda, salt, and cinnamon; set aside.

Fit a stand mixer with the paddle attachment. Beat the bananas, peanut butter, sour cream, eggs, oil, brown sugar and vanilla until well blended, about 2 minutes. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Toss the peanut butter cups in the remaining ¼ cup flour (to help prevent sinking) and stir into the batter along with the chopped dark chocolate.

Divide the batter evenly between the two loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.

Cuisinart Compact Juice Extractor

Kristina Vanni — Mon, 28 Jan 2013 11:00:31 +0000

January is almost over, how are those resolutions going? It’s ok if you need a little boost. The giveaway this week is your answer! This juice extractor from Cuisinart is easy and efficient to use. It takes up little countertop space and is a breeze to clean.

What do you say…are you ready to start adding some healthy and nutritious fruit and vegetable juices to your diet? Enter today!

Keep reading to learn how to win!

First…the winner of the “Robert Welch Knives″ giveaway. Congratulations to comment #235 Sally Cook. Check your inbox, I will be emailing you with details on receiving your big prize!

Here is what you could win this week:

Cuisinart Compact Juice Extractor - $99.95

People are not only eating healthier, they’re drinking healthier, too! Now Cuisinart helps them do it without giving up too much counter space. The Compact Juice Extractor turns fruits and vegetables into tasty and nutritious juices in seconds – with the touch of a single button!

Here is all you have to do:

Leave a comment here on the blog telling us why you want to add healthy fruit and vegetable juices to your diet!

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Better Recipes Daily Dish Blog Giveaway

OFFICIAL RULES

Void outside the 50 United States, District of Columbia and where prohibited. Do not proceed to enter if you are not at least 21 years of age and a legal resident of, and located within, one of the 50 United States, or the District of Columbia, at the time of entry. By participating, you agree to be bound by these Official Rules and the decisions of the Sponsor, which are binding and final in all matters relating to this sweepstakes.

NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING.

SWEEPSTAKES PERIOD: The Daily Dish Blog Giveaway (“Sweepstakes”) begins at 5:00 a.m. Central Time (C.T.) on 1/28/13 and ends at 11:59 p.m. C.T. on 2/3/13 (“Sweepstakes Period”). There are eight (8) weekly entry periods (each an “Entry Period”), as follows:

Week 1 Entry Period: Begins 5:00 a.m. C.T. on 1/28/13 and ends at 11:59 p.m. C.T. on 2/3/13.

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Week 7 Entry Period: Begins 5:00 a.m. C.T. on 3/11/13 and ends at 11:59 p.m. C.T. on 3/17/13.

Week 8 Entry Period: Begins 5:00 a.m. C.T. on 3/18/13 and ends at 11:59 p.m. C.T. on 3/24/13.

SPONSOR: Meredith Corporation, 1716 Locust St., Des Moines, Iowa (“Sponsor”).

HOW TO ENTER: During the Sweepstakes Period, visit http://www.betterrecipes.com/bloggiveaway and follow the instructions provided to submit a completed online entry form to receive one (1) entry. There is no cost to register or enter. Entering the Sweepstakes will automatically register entrant at http://www.betterrecipes.com if entrant has not already registered. Entries generated by script, macro or other automated means or practices, or by any means which subvert the entry process will be void. All entries become the property of Sponsor and will not be returned.

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WINNER SELECTION/DRAWING: On or about 3/25/13, Sponsor will conduct a random drawing from among all eligible entries received for each weekly Entry Period. Odds of winning depend on the number of eligible entries received.

WINNER NOTIFICATION: Potential winners will be notified via email and/or mail and may be required to complete and return an Affidavit of Eligibility, IRS W9 form, and Release of Liability/Publicity within five (5) days of date of notification or an alternate winner may be selected in a random drawing from among all remaining eligible entries. If such documents are not returned within the specified time period, prize or prize notification is returned as undeliverable, Sponsor is unable to contact potential winner or potential winner is not in compliance with these Official Rules, prize will be forfeited and, at Sponsor’s discretion, an alternate winner selected.

PRIZES (8 total, one (1) per Entry Period):

Week 1 Entry Period Prize: Cuisinart Compact Juice Extractor, approximate retail value (“ARV”) $99.95.

Week 2 Entry Period Prize: KitchenAid 4.5 Qt. Classic Plus Tilt Head Stand Mixer (Red), ARV $349.99.

Week 3 Entry Period Prize: Valentine’s Day Prize Package -Vinturi Deluxe Wine Aerator Set ARV – $69.95, Whoopie Pie Pan ARV – $14.95, Whoopie Pie Mix ARV – $14.95; total: $99.85

Week 4 Entry Period Prize: Popcorn Popper – ARV $22.50, Popcorn Gift Pack – ARV $29.95, Popcorn Bowl – ARV – $9.99; total: $62.44

Week 5 Entry Period Prize: Cuisinart 2lb Bread Maker, ARV $99.95.

Week 6 Entry Period Prize: Watering Can ARV – $2.99, Gardening Accessories ARV – $19.99, Garden Kneeler ARV – $12.99, Gardening Gloves ARV – $6.99, 4 Garden Stakes ARV – $11.96, 4 Herb Seed Packets ARV – $5.16; total: $60.08

Week 7 Entry Period Prize: Handcrafted Cheese and Butter Prize Package – Homemade Mozzarella/Ricotta Kit ARV – $25, Homemade Butter Making Kit ARV – $29.95, Williams Sonoma Cheese Cookbook ARV – $29.95; total: $84.90.

Week 8 Entry Period Prize: Cuisinart Electric Pressure Cooker ARV – $99.99.

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Except where prohibited by law, entry constitutes permission to use each entrant’s name, hometown (city and state), voice, biographical information, likeness, photograph and any statements regarding this Sweepstakes in all media now known or hereafter discovered, for any purpose, including without limitation, in connection with, and to promote, market or advertise, the Sweepstakes, in whole or in part, without review, approval, credit or attribution, notification or payment from or to entrant or any person or entity, worldwide, in perpetuity, or on a winner’s list, if applicable. Sweepstakes is subject to all applicable U. S. federal, state and local laws and regulations. Winners may be issued an IRS 1099 tax form in the amount of the prize retail value as stated herein.

WINNERS’ NAMES: For the names of the winners, available after 4/1/13, send a separate, self-addressed, stamped envelope to Winners’ List, BetterRecipes.com Daily Dish Blog Giveaway, Meredith Corporation, 1716 Locust St., LN 102, Des Moines, IA, 50309.

Best Cocktail Ever Contest

Kristina Vanni — Sun, 27 Jan 2013 17:53:15 +0000

Has anyone ever told you, “You make the best cocktails ever!” Well, now is your chance to prove it! Oh, and you could take home up to $10,000.00 for your recipe.

This week the theme is “Cocktails.” Do you make the “Best Cocktail Ever?” Enter today!

Keep reading to find out how you can win up to $10,000.00!

Several ways to win:

1) Editor’s Choice – $250.00 weekly prize, $10,000.00 Grand Prize

All entries will be judged by a qualified panel and one winner will be announced each week. At the end of the contest, a Grand Prize winner will be awarded from among the weekly winners.

(Hey bloggers, winning this contest is a great way to show off your skills and promote your site!)

2) Reader’s Choice – $250 weekly prize, $1000 Ultimate Reader’s Choice prize

FAQ’s:

-How does the voting count toward prizes? Votes are for the Reader’s Choice prizes only. Remember, votes are not taken into consideration for the Editor’s Choice winner.

-Who won previous weekly contests? Check out “The Daily Dish” every week for a new winner to be announced. You can also see an archive of winners here: http://www.betterrecipes.com/contests

-If you have any questions about this contest simply leave a comment below and I will get back to you!

-When in doubt, read the Official Rules for the full scoop!

2012 Grand Prize Winners!!

Kristina Vanni — Fri, 25 Jan 2013 11:00:27 +0000

This is it… the moment you have all been waiting for, the winners in our 2012 contest!! After careful consideration by our judges and online voting from our readers, we have a $2,000 Grand Prize Winner and a $500 Ultimate Reader’s Choice Winner!

Keep reading for the winning recipes!

This decadent and indulgent coffee cake from Peggi Tebben was chosen by our panel of judges to be crowned the Grand Prize winner in our 2012 Semi-Annual Contest. It is the perfect combination of a moist cake and an ooey-gooey crumble topping. Check out the original write up of Peggi’s win here: http://www.betterrecipes.com/blogs/daily-dish/2012/10/05/caramel-apple-pecan-coffee-cake/

If you want to see more of Peggi’s outstanding recipe creations, check out her profile page here on Better Recipes: http://www.betterrecipes.com/cooks/nations2332

Congratulations Peggi!!

Caramel Apple Pecan Coffee Cake

Cake:

1/2 cup Shortening

1/2 cup Butter or Margarine, softened

2 cups Sugar

2 Eggs

3 cups All Purpose Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/4 Tsp Salt

1 3/4 cups Buttermilk

2 Medium Cooking Apples, peeled and thinly sliced

Topping:

1/2 cup All Purpose Flour

1/2 cup Sugar

1 1/2 tsp Ground Cinnamon

3 Tbsp Butter or Margarine

1/2 cup Finely Chopped Pecans

Drizzle:

1 1/2 cup Powdered Sugar

1 tsp Vanilla

2 Tbsp Milk or, to taste

Caramel Drizzle:

Caramel Ice Cream Topping

DIRECTIONS:

Cake:

Cream shortening and cup butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, soda and salt, then add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into a greased and floured 13 X 9 baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.

Topping:

Combine flour, sugar and cinnamon, mixing well. Cut in butter with a pastry blender until mixture resembles coarse meal, then stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350 degrees for 55 minutes. The cake should be a darker brown around edges when done. Cool completely. Mix drizzle and drizzle over top of cake. When ready to serve, drizzle caramel topping over each piece so it runs over the sides.

We are also pleased to announce the 2012 “Ultimate Reader’s Choice” winner. Each of our weekly Reader’s Choice recipes went head to head for one week and this recipe earned the most votes! Congratulations to Dee Guelcher!

Quinoa is such a hot trend right now, I am not surprised our readers chose this healthy super-food as their favorite. This fresh salad is the perfect light lunch or a side dish to an evening meal. Dee says, “I created this with some leftovers I had and a few items I had on hand. It turned out great and my family loved it!”

Quinoa, Corn and Avocado Salad

1 cup cooked Quinoa, prepared according to package directions

1 cup Fresh Corn

1 Avocado, diced

1/4 cup Red Bell Pepper, minced

1 Green Onion, diced

2 Leaves Fresh Basil, sliced

Juice of 1 Lemon

2 Tbsp Olive Oil

Salt & Pepper, to taste

In a bowl, mix quinoa, corn, avocado, bell pepper, onion and basil. Toss together, then add lemon, oil and season with salt and pepper.

Best Italian Recipe Ever – Italian Chicken with Pine Nut Gremolata

Kristina Vanni — Thu, 24 Jan 2013 11:00:32 +0000

Last week, Better Recipes put out the call for the “Best Italian Recipe Ever” and once again, our readers did not disappoint! I traveled to Italy back in October and I fell in love with the cuisine all over again. Especially the rustic, family style dishes made with simple, beautiful ingredients. The winning recipe from our Italian contest showcases olives, lemons, tomatoes and basil.

Keep reading for the winning recipe!

Congratulations to “jselder551930!” Her recipe for “Italian Chicken with Pine Nut Gremolata” encompasses the flavors of Italy in an easy weeknight meal we can make and enjoy back here at home.

One of the highlights of the dish is the pine nut gremolata. Gremolata is an herb condiment that is typically made from lemon zest, garlic and parsley. This recipe gives gremolata a little twist with the use of fresh basil and pine nuts.

Italian Chicken with Pine Nut Gremolata (click here to print recipe)

4 Boneless Skinless Chicken Breast Halves

3 Tbsp Olive Oil, divided

1 1/2 tsp Italian Seasoning Blend, divided

1 tsp Salt

1/2 tsp Freshly Ground Black Pepper

1/2 cup Prepared Olive Tapenade

2 Plum Tomatoes, seeded and chopped

Juice & Grated Zest of 1 Fresh Lemon

1/4 cup Chopped Green Onions

1/2 cup Julienned Fresh Basil, divided

1/4 cup Pine Nuts, lightly toasted

Optional Garnishes: Additional Basil, green onions, tomato and lemon slices

Brush chicken with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of the seasoning blend and the salt and pepper, coating all sides evenly. Add remaining olive oil to a large skillet placed over medium heat. When hot, add the chicken and cook for 10-12 minutes, or tender and done, turning to brown both sides evenly. Remove chicken from pan, keeping warm. In the same skillet (do not wash skillet) add tapenade, tomatoes, lemon juice (reserve zest for later use) and remaining half teaspoon seasoning blend, stirring occasionally over medium heat for about 5 minutes. Remove from heat, then stir in green onions and 1/4 cup of the fresh basil, blending well. Toss together pine nuts, lemon zest and remaining basil, then reserve. Slice each chicken breast crosswise into about 1/2 inch slices. Arrange attractively on serving plates with the equal portions of the tapenade mixture. Sprinkle with the pine nut mixture and serve immediately. May be garnished with additional fresh basil, green onions, tomato and lemon slices, if desired.

Crockpot Meatballs

Kristina Vanni — Wed, 23 Jan 2013 11:00:47 +0000

Whether it’s the big game, or just a gathering of friends, this easy three-ingredient recipe is always my go-to party food. You can just “fix it and forget it” in your slow cooker, and it is always a crowd pleaser. Time for BBQ Crockpot Meatballs!

Keep reading for the recipe…

I first made this recipe in college and have prepared it countless times ever since. It’s easy to remember: all you need is a bag of frozen meatballs, a bottle of BBQ sauce, and a jar of Apricot preserves.

Crock-Pot recipes are great for the Super Bowl because you can just set it to “keep warm” throughout the game. If you have any leftovers (doubtful!) these meatballs make great sandwiches the next day. Just pile the meatballs on a hoagie roll and you have a BBQ Meatball Sandwich!

Crockpot BBQ Meatballs

1 bag (48 ounces) frozen meatballs

1 bottle (28 ounces) BBQ sauce

1 jar (18 ounces) apricot preserves

Combine meatballs, BBQ sauce, and apricot preserves in a crockpot. Heat on High until warmed through, then set to Keep Warm throughout your party or event.

Banana Bread with Curtis Stone Pop-Outs

Kristina Vanni — Tue, 22 Jan 2013 11:00:42 +0000

Since we are talking “banana bread” this week, I thought I would share not only a great banana bread recipe, but also a few amazing and innovative pans to bake it in!

Keep reading for more information…

For years we have been given two choices when it comes to bakeware. We could choose a pan with non-stick coating and hope our baked goods came out clean, or we could use silicone products and watch our batter splash and spill all over the oven. Finally, someone has figured out a way to combine the two technologies into one ingenious product…

…and that person just happens to be Curtis Stone! Yes ladies, he is not only a master chef and all-around handsome devil, he is also a brilliant inventor!

Curtis developed and patented this technology that combines everything you love about non-stick and silicone bakeware into one product. If you want to learn more about the pans and see them in action, check out the video on his webiste: http://curtisstone.com/Kitchen-Products/Baking/Pop-Out-Loaf-Pan.aspx

The flexible silicone at the bottom of the pan allows you to literally “pop out” your muffins, loaves of bread, or cake layers. There’s no need to liners or cooking spray, everything comes out clean and easy every time.

I fell in love right away! (Ahem. With the pans, of course….)

Pop-Out facts and figures:

Innovative combination of durable cold rolled steel and flexible silicone.
Thick rolled edges prevent warping, even at high temperatures.
Large handles on both sides, allow for easy gripping without sticking the thumbs of your oven mitts in the pan.
Durable non-stick coating ensures even browning.
Silicone construction provides easy release and prevents baked goods from sticking.
FDA-grade silicone is oven safe to 500°F / 260°C.

Curtis Stone’s Banana Bread

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

1 1/4 cups sugar

1/2 cup vegetable oil

1 1/2 cups coarsely mashed very ripe bananas (3 large)

2 tablespoons yogurt

1 teaspoon vanilla extract

1 1/2 cups walnuts, toasted and chopped

Preheat oven to 350 degrees F. Butter 2 Pop Out’s Loaf Pans, or 2 Pop Out’s Muffin Pans, then dust with flour, knocking out excess.

Sift together the flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.

Pour the batter into the loaf pan, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours for loaf, 25-30 minutes for muffins. Cool in pan on rack for 10 minutes, then turn out onto rack. Turn loaf or muffins right side up and cool completely.

Robert Welch Giveaway

Kristina Vanni — Mon, 21 Jan 2013 11:00:45 +0000

With the first slice of a Robert Welch knife, I was smitten. I loved the feel, they cut like a dream, and their elegant, sleek look instantly captured my attention.

These knives combine award-winning British design, Japanese blade technology and German steel. The company worked with professional chefs to develop the Signature knife line that features ergonomic comfort and optimum cutting action. Each knife has been individually constructed for its specific task in food preparation and the handles and blades are set at the best angle to minimize fatigue. In fact, the knives have been performance-tested and were found to be in the world’s top 1% (of all knives tested) for initial sharpness and edge retention.

This week, I wanted to share my new favorite knives with all of you! Not only will one lucky winner receive three essential Robert Welch knives, but you will also win these gorgeous salt and pepper mills.

Keep reading to learn how to win!

First…the winner of the “Ten Dollar Dinners″ giveaway. Congratulations to comment #4 Margaret Hadam-Hay. Check your inbox, I will be emailing you with details on receiving your big prize!

Here is what you could win this week:

Robert Welch Signature 8-inch Chef’s Knife – $85.00
Robert Welch Signature 5.5-inch Santoku Knife – $70.00
Robert Welch Signature 4-inch Vegetable Paring Knife – $45.00
Robert Welch Signature Salt and Pepper Mills – $80.00

Here is all you have to do:

Leave a comment here on the blog telling us why you want brand new knives for your kitchen!

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Official Rules

Best Banana Bread Recipe Ever Contest

Kristina Vanni — Sun, 20 Jan 2013 17:29:15 +0000

Has anyone ever told you, “You make the best banana bread ever!” Well, now is your chance to prove it! Oh, and you could take home up to $10,000.00 for your recipe.

Winners will receive:

-Cash prize: $250.00 Weekly, $10,000 Grand Prize
-”I Won!” Badge you can proudly display on your Facebook, Twitter, Pinterest, Blog, anything!
-Signed certificate declaring that you officially make the “Best Banana Bread Ever!”
-Featured article right here on our blog, “The Daily Dish”

This week the theme is “Banana Bread.” Do you make the “Best Banana Bread Ever?” Enter today!

Keep reading to find out how you can win up to $10,000.00!

Several ways to win:

1) Editor’s Choice – $250.00 weekly prize, $10,000.00 Grand Prize

All entries will be judged by a qualified panel and one winner will be announced each week. At the end of the contest, a Grand Prize winner will be awarded from among the weekly winners.

(Hey bloggers, winning this contest is a great way to show off your skills and promote your site!)

2) Reader’s Choice – $250 weekly prize, $1000 Ultimate Reader’s Choice prize

FAQ’s:

-How does the voting count toward prizes? Votes are for the Reader’s Choice prizes only. Remember, votes are not taken into consideration for the Editor’s Choice winner.

-Who won previous weekly contests? Check out “The Daily Dish” every week for a new winner to be announced. You can also see an archive of winners here: http://www.betterrecipes.com/contests

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Super Simple Super Bowl Cheese Dip

Kristina Vanni — Fri, 18 Jan 2013 11:00:15 +0000

You can’t get much easier than a two ingredient dip. When it comes to the big game, sometimes you need to refill the snacks, STAT! This recipe can be whipped up in minutes and it is sure to satisfy hungry Super Bowl guests.

Keep reading for the recipe…

The dip made from a can of Rotel tomatoes and can of Cheddar Cheese Soup is a classic. We all know it and love it! But this year, I decided to give it a little twist.

I just discovered the Mexican flavored Rotel diced tomatoes at the grocery store made with lime and cilantro. I don’t know if this has been around for a while, but it was new to me! I knew I just had to try it. Then, I figured why not pair the dip with (my favorite) “Hint of Lime” tortilla chips. The result – a super simple, super delicious, Super Bowl Dip!

I was talking with my mom about this recipe, and she said she used to make it for her friends in high school! In fact, she said that she made the classic Rotel and Cheese Dip for Super Bowl I. That’s right, as in the first Super Bowl…ever. (I might have followed up with “How old are you? Do you remember the first olympic games in Ancient Greece too?” Hee, hee…just teasing you Mom.)

She recalled a group of guys from the football team saying, “This is cool, but why are they calling it Super Bowl I? It’s not going to last. Why would they think it would happen every year?” Little did they know at the time what a huge event the Super Bowl would turn out to be! As the saying goes, the more things change, the more they stay the same. This little football game may have become the biggest sporting event of the year, but all these years later we are still enjoying the same delicious snack dip!

Super Simple Super Bowl Dip

1 can (10 oz.) Rotel Diced Tomatoes with Lime Juice and Cilantro

1 can (10 3/4 oz.) Cheddar Cheese Soup

1 bag (13 oz.) Tostitos “Hint of Lime” tortilla chips

Optional Garnish: fresh cilantro, twist of lime

Combine the diced tomatoes and cheese soup in a medium saucepan. Warm over medium heat and serve immediately. Garnish with fresh cilantro and lime, if desired. Serve with lime tortilla chips.

Best Salad Ever! Santa Fe Salsa Salad

Kristina Vanni — Thu, 17 Jan 2013 11:00:31 +0000

We started the 2013 “Best Recipe Ever” contest with a bang! The first theme was “Best Salad Ever” and the contenders did not disappoint. We received so many great entries and this beautiful and delicious recipe came out on top. Congratulations to “Mshivers60” for her “Santa Fe Salsa Salad!”

Keep reading for the winning recipe…

This spectacular layered salad has Southwestern flair. The layers of lettuce, beans, corn, tomatoes and avocado look stunning through a glass bowl. Bring this salad along to a party, picnic, or potluck and it is sure to be a hit!

You can even add a layer of diced cooked chicken breast if you like, and it becomes a main dish salad. The creamy dressing is a combination of mayo, sour cream, salsa and spices. Depending on your preferences, you can make it mild or dial up the heat! I used a hot and spicy salsa, but a medium or mild salsa also taste great.

Santa Fe Salsa Salad (click here to print recipe)

Dressing:

1/2 cup Mayonnaise

1/3 cup Sour Cream

1/3 cup Mild or Medium Salsa

2 Tbsp Chopped Fresh Cilantro Leaves

1/4 tsp Ground Cumin

1/2 tsp Chili Powder

1/4 tsp Salt

Salad:

2 1/2 cups Shredded Iceberg or Romaine Lettuce

1× 15 oz can Black Beans, rinsed and well drained

1/3 cup Thinly Sliced Green Onions, green and white parts

1 1/4 cups Frozen Whole Kernel Sweet Corn, thawed

3 Medium Tomatoes, seeded and chopped

2 Large Avocados; Peeled, seeded and diced

2 Tbsp Lime Juice

Garnish:

6 Cherry Tomatoes, halved

1 Medium Green Bell Pepper, cut into matchsticks

1 Tbsp Chopped Fresh Cilantro Leaves

In a small mixing bowl, stir together all dressing ingredients until combined and set aside. In a clear 2 1/2 quart glass bowl, layer lettuce, beans and green onions. Spread carefully with half of dressing. Layer corn and tomatoes on dressing. Toss avocados with lime juice in a medium bowl. Spoon evenly on tomatoes. Spread with remaining dressing. For garnish, arrange cherry tomato halves and green pepper matchsticks on dressing. Sprinkle with cilantro. Cover and chill for 1-2 hours before serving.

Italian Stuffed Peppers

Kristina Vanni — Wed, 16 Jan 2013 11:00:37 +0000

Cooking on a budget means finding new and creative ways to transform leftovers. One of my favorite ways to use up extra vegetables, rice or herbs is to make stuffed peppers. This recipe has an Italian twist, but you can always give it your own spin to use up what you find in the fridge!

Keep reading for the recipe…

One great trick when making stuffed peppers is to use a large muffin pan. The deep wells keep the peppers upright for stuffing and while cooking in the oven.

Here I combined hot Italian sausage, leftover rice, and tomatoes for the stuffing. Serve these stuffed peppers with a salad and some crusty Italian bread and you have a feast!

Italian Sausage Stuffed Peppers

4 large peppers (green, red, yellow or orange), tops cut off and cleaned out

1 lb hot Italian sausage, crumbled

1/2 cup chopped onion

2 garlic cloves, minced

1 can (14 oz) diced tomatoes

2 teaspoons Italian seasoning

1 cup cooked rice

salt & fresh ground pepper (to taste)

1 cup shredded mozzarella cheese

Fresh basil, for garnish

Directions:

1. Saute sausage and onion until browned. Add garlic and saute for 3 minutes.

2. Stir in tomatoes and Italian seasoning, simmer for 5 minutes. Stir in rice and season with salt and pepper, to taste.

3. Stuff sausage and rice mixture into the hollowed out peppers. Place inside muffin pan and sprinkle with mozzarella cheese. Garnish with fresh basil, if desired.

4. Bake at 350 degrees F. for 25-30 minutes, or until peppers are tender.