The secret is in the Kahlua coffee liqueur – think of this dessert as an edible cocktail!  The flavorful liqueur is not only baked in the batter, but it is also drizzled on top of the cake once it comes out of the oven.  The bundt cake comes out incredibly moist and is one of those recipes that tastes even better the next day.

This bundt cake is perfect for parties and potlucks.  You could even serve it with a Kahlua cocktail!  Click here for a few delicioso drink ideas.

Kahlua Bundt Cake  (click here to view and print recipe)

Julie says, “I have been creating recipes for a while, but until now I have never created a cocktail recipe.  I saw this weeks category and decided I would see what I could come up with (we had fun “taste testing” a few creations!).

I have been on a grapefruit kick lately and wanted to incorporate that flavor into a recipe as I think grapefruits are very underrated and underused!  Mojitos are my favorite rum drink and I really wanted to update the mojito into something more exciting and different. 

I love to take a known recipe and change it up into new and exciting flavors.  I always try to have multiple flavors and textures going on to make it more interesting.  This drink was my favorite creation so I am very glad it won!  Cheers to all!”

Sparkling Grapefruit Mojito  (click here to view and print recipe)

2 cups Ruby Red Grapefruit Juice

½ cup Sugar

1 Lime, juice and zest

2 cups White Rum

1 cup Fresh Mint Leaves, plus more for garnish

1 Large Ruby Grapefruit, peeled and segmented

Fresca

Directions:

In saucepan, add grapefruit juice, sugar and lime juice and zest. Bring to boil and cook until sugar is melted. Remove from heat and cool.

To serve, in glass, muddle some mint leaves and grapefruit segments with some of the grapefruit simple syrup. Add some rum and ice. Top with Fresca and garnish with some mint leaves and a segment of grapefruit.

Congratulations as well to Rhonda Culver and her ”Strawberry Peachade” for receiving the highest number of votes in our Reader’s Choice contest.  Remember there are two ways to win each and every week.  One for “Judge’s Choice” and one for “Reader’s Choice!”  Good luck everyone!

Now for the moment you have all been waiting for…our Vitamix winner!  Drumroll, please…

Congratulations to #1186 Erin P.!

It is also time to reveal the “Pillsbury Bake-Off Prize Package” winner.  Congratulatiosn to #181 Linda Montes!

I have emailed both of you and as soon as I hear back, your prize will be on it’s way.  Enjoy!

Here is what you could win:

“Mexican Made Easy” Cookbook by Marcela Valladolid

Bodum Brazil French Press Coffee Maker

New Harbor Coffee

Coffee Bar Konitz Mugs

Chocolate Spoons

Coffee Talk Game

Willow Group Basket

Here is all you have to do:

Leave a comment here on the blog telling us your favorite thing to eat (or drink!) at Brunch.  

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

*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!

By the way…if you love Brunch and are a fan of Food Network’s Chef Marcela Valladolid, be sure to check out Kahlua’s “Delicioso Brunch Club.”  Also, be sure to check the blog on Wednesday for my favorite brunch treat using Kahlua!

Right now asparagus is in season and absolutely delicious!  Check out this video for a quick and easy tip to learn how to make a single serving of asparagus spears in the microwave.

http://www.youtube.com/watch?v=vD-upQlUuEk

No really…  

She has won so many cooking contests we have all lost count.  All of our vacations growing up were the result of a contest she had won.  Her resume could fill up an entire post in and of itself.  Today she shares her skills and insight on her blog, www.TheCulinaryCellar.com

From an early age, she imparted her culinary knowledge on to me and passed on her passion for cooking.  In fact, I have a very distinct memory of the first recipe I ever made all by myself.  I am not sure if it was Mother’s Day, or just an ordinary Sunday, but I remember deciding that I would wake up before the rest of the family and make muffins for a surprise breakfast.

I spied a box of Jiffy Banana Muffin Mix in the cabinet and a few ripe bananas on the counter.  Since I grew up perched up on the kitchen counter watching my mom cook, I felt confident I could easily make this recipe on my own.  In fact, I even remember feeling a bit guilty that I was using a mix since I wanted to make something from scratch.  That would have involved setting aside ingredients the night before and I didn’t want my surprise plot to be foiled.

I was eight years old.

Looking at this photo I wonder how I even reached the thermostat of our old Caloric oven to preheat it at 350.

This is one of the most important lessons my mom has taught me – independence.  

She never put any limitations on my dreams or capabilities.  She would simply give me all the necessary information and tools and then just let me go on my way.  Let me tell you, this lesson has served me well.

She also taught me to be fearless.  

I wasn’t afraid of burning myself on the oven or overcooking the muffins.  She reminded me not to over mix the batter and showed me how to use a wooden skewer to test for doneness.

When I decided I wanted to to take summer theatre classes in downtown Chicago as a sophomore in high school, she taught me to take the commuter train from the suburbs and a CTA bus to the Steppenwolf Theatre.  How she let me take that bus through a neighborhood so bad it has since been torn down and demolished?  I’ll never know…  But I was fearless.

When I wanted to backpack thorough Europe in college with nothing more than a train pass and a few lire in my wallet, she didn’t blink an eye.

When I hopped on a plane and moved to Los Angeles only days after 9/11, she didn’t stop me.  I can’t even imagine the strength that took in order for her to allow me to be fearless.

Now it is my job to take these valuable life lessons and give them right back to her.  You see, just days before my mom’s 60th birthday last month, she was diagnosed with Uterine Cancer.  I am flying home to Chicago tomorrow to be there for her surgery and to do what I can to help with her recovery.

Every ounce of independence, fearlessness and strength that she has given to me will be summoned over the next few weeks.  You know what?  Because of her, I know it will all turn out all right.  This Mother’s Day, hug your mom a little tighter for me because everything she has done has made you who you are today.  And if you get a chance, leave a comment of support for my mom here on the blog.  Encouraging words are really helpful to her right now and your thoughts will go a long way in her battle over the coming days.

To my mom with all my heart,

Kristina

This savory tart recipe is perfect for entertaining if you are planning a brunch this Sunday.  With only a handful of simple ingredients, it is easy to prepare but also quite impressive.

I used button, baby bellas, shiitake and oyster mushrooms in this tart, but you can feel free to choose a variety of your favorite.  It makes an impressive vegetarian main course, served with a green salad.  Even better?  Serve with a flute of champagne and toast the most important woman in the world – Mom!

Wild Mushroom and Fontina Tart  (click here to view and print recipe)

1 ready made pie crust, thawed

1/4 cup butter

5 cups mixed wild mushrooms, sliced if large

1 tablespoon fresh thyme

Salt and freshly ground black pepper, to taste

5 ounces Fontina cheese, cubed

Preheat oven to 375 degrees F.  Press pie crust into a 9-inch loose-bottomed tart pan.  Bake for 12-15 minutes.  Set aside.   Heat the butter in a large saute pan until foaming.  Add the mushrooms and fresh thyme.  Season with salt and pepper to taste.  Cover over medium heat for 4-5 minutes, stirring occasionally until golden.   Arrange the mushrooms in the cooked tart shell with the fontina.  Return the tart to the oven for 5-8 minutes, or until the cheese is golden and bubbling.   Serve hot.  Serves 6.

Mom certainly deserves breakfast in bed this weekend.  So why not make her something special and healthy?  I have just the recipe for you!  These pancakes are high in fiber, packed with protein, and even gluten-free.

Sound too good to be true?  Wait until you see the secret ingredient!

Show your mom how much you care by serving up a stack of “Garbanzo Bean Pancakes” this Sunday.  That’s right, this stack of golden pancakes are actually made with garbanzo bean flour!  The result is a hearty and flavorful pancake that is sure to satisfy.

You can grind your own flour using a Vita-Mix (Did you enter to win this yet?  What are you waiting for?!  CLICK HERE) or you can purchase garbanzo bean flour from Whole Foods or other health food stores.

Garbanzo Bean Flour

Place 1 cup of dried garbanzo beans into the Vitamix Dry Blade container and secure lid.

Select Variable 1

Turn machine on and slowly increase speed to Variable 10, then to High.

Grind to desired degree of fineness, about 1 minute.

Garbanzo Bean Pancakes  (click here to view and print recipe)

1 cup garbanzo bean flour (purchased or made as described above)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup cold water

2 Tablespoons olive oil

1 large egg

Place garbanzo bean flour, baking powder, baking soda, and salt in a medium-size mixing bowl.

Place water, oil and egg into the Vitamix Dry Blade container in the order listed and secure lid.

Select Variable 1.

Turn machine on and slowly increase speed to Variable 10, then to High.

Blend for 15 seconds.

Pour water mixture into bowl containing dry ingredients.  Mix by hand JUST until dry ingredients are moistened.

Spray or oil griddle or small frying pan.  Heat pan or griddle until hot.

Pour about 1/3 cup of batter into the pan and tilt slightly to form pancake.  Fry pancake until bubbles appear on surface.  Flip over and fry until lightly browned.  Serve immediately.

Nutritional information per pancake:  193 calories, 10 g protein, 11 g total fat, 1 g saturated fat, 29 g carbohydrates, 14 g fiber, 1 g sugar, 476 mg sodium, 53 mg cholesterol.  

Her recipe for “Apple Crepes with Yogurt” received raves from the judges in our Breakfast themed contest.  I love how she added orange juice, maple syrup and yogurt to the crepe batter.  Plus, there is a dollop of cinnamon yogurt and drizzle of caramel sauce on top!

Cortine says, “This dish is about 20 years old in my family.  I was in girl scouts at age 7.  They were having a mother/daughter breakfast and me and my mom came up with these.  They were a great hit.  They are something I will always treasure as a mother/daughter recipe.  My daughter will someday know the history of these amazing tasting crepes!”

Apple Crepes with Yogurt  (click here to view and print recipe)

1 cup Flour

1 Egg

2 cups Vanilla Yogurt, divided

½ tsp Baking Powder

4 Tbsp Orange Juice

4 Tbsp Maple Syrup, divided

3 Apples, peeled and sliced

1 tb Milk

1 tb Butter

¼ tsp Ground Cinnamon

Few Tbs Warmed Caramel Ice Cream Topping

Combine the flour, egg, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup and 1 TB mik into a batter. In a nonstick skillet, saute the sliced apples with 1 TB butter until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a clean nonstick pan, make thin crepes by first spraying pan with nonstick spray then pouring 4 TB tablespoons of the batter into the preheated pan and rolling it around to cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each serving, roll each of the crepes around even portions of the apples. Garnish with a dollop of flavored yogurt. Drizzle top with 1 TB caramel topping. Serve with fresh fruit.

This is the Empire State building of sandwiches.  Maybe the Eiffel Tower, or even the leaning tower of Pisa.

It’s an epic three layer sandwich that is so tall, it’s a challenge to enjoy it all in one bite.  And that’s exactly why I love it…

The sandwich is actually quite easy to prepare and can be put together in minutes.  It’s a great way to showcase ravishing red summer tomatoes and creamy, ripe avocados.

A sandwich like this begs to be enjoyed sitting outside on a patio, or while sprawled out on a picnic blanket.  It looks and tastes like warm weather fun!

Triple Decker Sandwich  (click here to view and print recipe)

8 slices of white bread

1 ripe Avocado, chopped

1 Tablespoon lime juice

salt, to taste

1 large tomato, chopped

1/2 cup mayonnaise, divided

4 hard-boiled eggs, roughly chopped or sliced

To make two sandwiches, place two slices of bread on work surface.  In a small bowl toss chopped avocado with lime juice and salt, to taste.  Divide the avocado mixture and spread on the two slices of bread.  Top with two more slices of bread.  In a second small bowl, toss chopped tomato with 1/4 cup of the mayonnaise and salt to taste.  Divide tomato mixture and spread on the two slices of bread.  Top with two more slices of bread.  In a third bowl, combine hard boiled eggs with the remaining 1/4 cup of mayonnaise and salt to taste.  Divide hard boiled egg mixture and spread on the two slices of bread.  Top with remaining two slices of bread.  Secure each sandwich with two toothpicks and slice diagonally.

This recipe is a fantastically easy version of Hungarian Paprikash.  Chicken breast cutlets are seasoned with salt, pepper, and sweet Hungarian paprika, then topped with a simple sour cream sauce.  I like to serve the chicken over thin egg noodles tossed with poppy seeds.

How do you like to change things up at dinnertime?  Are there ethnic cuisines you like to explore?  I would love to hear your ideas!

Easy Chicken Paprikash with Poppyseed Noodles  (click here to view and print recipe) 

1 pound thinly sliced chicken cutlets

salt and freshly ground black pepper, to taste

1 Tablespoon sweet Hungarian paprika

1 medium onion

3 tablespoons vegetable oil

3/4 cup sour cream

thin egg noodles

3 Tablespoons butter

1 Tablespoon poppyseeds

1.  Season both sides of the chicken cutlets with salt, pepper, and 1 1/2 teaspoons of the paprika.  Chop the onion.

2.  Heat 2 tablespoons of the oil in a large frying pan.  Add the chicken and cook over medium heat until golden brown and cooked through.  Remove to a serving plate and cover with foil to keep warm.

3.  Add the remaining 1 tablespoon of oil to the drippings in the pan.  Add the chopped onion and the remaining 1 1/2 teaspoons paprika, and cook over medium heat, stirring frequently, until softened and lightly browned.

4.  Remove the pan from the heat and stir in the sour cream and 2 tablespoons of warm water until smooth.  Season with salt and pepper, to taste.

5.  Prepare the egg noodles according to package directions.  Toss with butter and poppyseeds.

6.  Pour the sauce over the chicken, serve with poppyseed noodles and enjoy!

Margaritas…

These ice cold, fruity concoctions are always the life of the party.  Whether on the rocks or blended there’s just something about this beverage that feels like a reason to celebrate.

Now, here is the only problem.  Whenever I have tried to make a blended margarita at home, the results have been less than stellar.  There are always big chunks of ice, and it seems to get watered down and separated before I even have a chance to say “salud!”  That’s when Vitamix steps in to save the day.

This recipe is just another reason I adore this appliance.  The power of this incredible machine crushes and blends the ice just like your favorite Mexican restaurant.  Plus, you don’t even have to squeeze or juice the citrus.  It’s called a “whole fruit” margarita for a reason!  All you have to do is peel and seed the fruit and then just toss it in the blender.

This Cinco de Mayo I will be celebrating with one (or two…) of these delicioso drinks.  Remember, you all have a reason to celebrate too!  Right now I am hosting a blog giveaway and one lucky reader will win this exact machine.  Read all about it HERE and enter to win!

Whole Fruit Margaritas  (click here to view and print recipe)

1/4 cup water

6 ounces tequila

2 ounces Grand Marnier

1 medium orange, peeled and halved

1 lime, peeled and halved

1 lemon, peeled, halved, and seeded

1/4 cup plus 2  Tablespoons sugar

6 cups ice cubes

1.  Place all ingredients into the Vitamix container in the order listed and secure lid.

2.  Select Variable 1.

3.  Turn machine on and quickly increase speed to Variable 10, then to High.

4.  Blend for 45 seconds, using the tamper to press the ingredients into the blades.

5.  Pour into salt-rimmed margarita glasses.

Per 1 cup serving:  262 calories, 1 g protein, 1 g Fat

By the way, if you are looking for a quick and easy appetizer to serve along side your margaritas this weekend, may I suggest this recipe!  This “Avocado Yogurt Sauce” is also prepared quickly and easily in a Vitamix.  Here I used it as a dipping sauce for shrimp cocktail.  It’s also great with tacos, fajitas, seafood, poultry or as a salsa alternative with chips.

Avocado Yogurt Sauce  (click here to view and print recipe)

1 1/2 cups plain low-fat yogurt

2 avocados, peeled, pitted

1 garlic clove, peeled

1 lime, peeled, halved

1 teaspoon salt

1 jalapeno pepper, halved, seeds and membranes removed

1/4 cup cilantro leaves

1.  Place all ingredients, except cliantro leaves, into the Vitamix container in the order listed and secure lid.

2.  Set Variable 1.

3.  Turn machine on and quickly increase speed to Variable 10, then to High.

4.  Blend for 30 seconds, using the tamper to press the ingredients into the blades.

5.  Reduce speed to Variable 7.  Remove lid plug and add cilantro through the lid plug opening.

6.  Blend for 15 seconds.

Yield:  3 cups

Nutrition Information per 2 Tablespoons:  29 Calories, 1 g Protein, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholestrol, 3 g Carbs, 1 g Fiber, 1 g Sugar, 111 mg Sodium.

*Note:  Leaves seeds and membrane in jalapeno for a spicier sauce.

Look at those colors!

This time of year, I love the vibrant reds of fresh strawberries and rhubarb stalks at the farmer’s markets.  Plus, they are so flavorful, I couldn’t wait to taste the winner of our latest contest.  Our creative home cooks were asked to use one or the other in their recipe, but our winner, Trisha  Krause, decided to use both!

Trisha says, “When we moved to our current home as newlyweds, we discovered that we already had a bumper crop of rhubarb and strawberries ready for harvest.  This cake is the first one I baked for my new husband with produce from our new home.  I make it every spring when our garden brings forth it’s bounty.”

I love how she took the strawberry and rhubarb flavors and gave the coffee cake a tropical twist by adding coconut and macadamia nuts.  You could certainly enjoy this recipe at breakfast or a leisurely Sunday brunch, but according to Trisha it is also great for dessert with a scoop of vanilla ice cream!

 STRAWBERRY RHUBARB COCONUT COFFEE CAKE  (click here to view and print recipe)

INGREDIENTS:

1 1/2 cups Brown Sugar

2/3 cups Oil

1 Egg

1 tsp Coconut Extract

2 1/2 cup Flour

1 tsp Salt

1 tsp Baking Soda

1 cup Vanilla Yogurt

1 1/ 2 Cups Rhubarb, chopped

1 1/2 cups sliced Strawberries

3/4 cup Sweetened, shredded coconut

1/3 cup Sugar

2 Tbsp Butter

1/2 cup Chopped Macadamias Nuts

1/4 cup Sweetened, shredded coconut

DIRECTIONS:

Preheat oven to 350 degrees, grease a 9 x 13 inch pan and set aside. In a large bowl, beat brown sugar, oil, egg and extract together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with yogurt. Beat until smooth. Fold in rhubarb, strawberries and 3/4 cup coconut. Transfer to prepared pan. In a small bowl, combine sugar, butter, nuts and 1/4 cup coconut until crumbly, sprinkle over batter and bake 40 to 55 minutes or until golden and top springs back when pressed. Makes 20 servings.

HELPFUL TIPS:

This cake is delicious served warm with a scoop of vanilla ice cream melting all over it! I made this cake up by combining elements from several different recipes to serve at a Luau themed party. Everyone loved it and asked for the recipe. Now it’s a “must bring” to pot lucks. I make sure and freeze plenty of rhubarb so I always have some on hand.

That’s right…we are giving away a VITAMIX!!!

You have to check out this Vitamix 5200 Super Deluxe Complete Kitchen Package.

With three containers, two cookbooks, durable spatulas and flexible cutting boards, you’ll be prepared with everything you need to conveniently make entire meals with your Vitamix.

Here are some highlights of the machine:

64 oz. and 32 oz. containers for smoothies, hot soups, and frozen desserts
32 oz. Dry Grains container for grinding fresh, whole-grain flour and kneading dough
Also includes 2 cookbooks, durable kitchen spatulas, and flexible cutting boards

This high performance blender is the number one choice among professional chefs.  In fact, Vitamix is currently the sponsor of Chopped All-Stars!

Soon you will be cooking just like your favorite stars, because these machines are easy to use and extremely versatile. This one appliance can chop, cream, blend, cook, grind, knead, churn, and more!  Plus, it cleans itself in 30 seconds with a just a drop of dish soap and warm water.

Here is all you have to do:

Leave a comment here on the blog telling us why you have always dreamed of owning a Vitamix.  For one lucky Better Recipes reader this dream will come true!      

One winner will be randomly selected two weeks from today.  Be sure to come back to see if YOU are the winner!

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!

For more information on Vitamix, be sure to check out their Facebook and Twitter pages.  You can connect with other Vitamix fans and owners for recipes, culinary ideas and any ongoing support.  Good luck everyone!

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/04/30/vitamix-giveaway/feed/ 1520 http://www.betterrecipes.com/blogs/daily-dish/2012/04/27/diet-pepsi-chocolate-chunk-cookies/ http://www.betterrecipes.com/blogs/daily-dish/2012/04/27/diet-pepsi-chocolate-chunk-cookies/#comments Fri, 27 Apr 2012 10:00:52 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=13734 I am always on the hunt for a new way to make chocolate chip cookies.  There have been many posts here on “The Daily Dish” dedicated to this ever so indulgent treat:

Milk Bar Compost Cookies - Chocolate chips and everything but the kitchen sink.

Black and White Cake Mix Cookies - This dough is made with a cake mix, an easy and fun twist

Triple Chocolate Chip Cookies - These have only 45 calories and one wild ingredient.

Gluten-Free Pumpkin Chocolate Chip Cookies - Whether you follow a G-Free diet or not, these are amazing!

Chocolate-Lover’s Oatmeal Delights - Danger zone…try not to eat all the dough before you even cook them!  It’s that good.

World’s Greatest Chocolate Chip Cookies - Would I lie to you?  These are my all-time favorite and my go-to recipe.

This recipe caught my eye, because it had a very unique twist.  We are all familiar with “cookies and milk” but what about cookies and soda!  (Or pop…as the case may be.)  When I was at the South Beach Wine and Food Fest, Diet Pepsi was one of the event sponsors and they were handing out this recipe.  I had to give it a try!

Diet Pepsi Chocolate Chunk Cookies  (click here to view and print recipe)

1 3/4 cups all-purpose flour

3/4 teaspoon baking soda

1 stick unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 extra-large egg, at room temperature

1 tablespoon Diet Pepsi, at room temperature

1 teaspoon vanilla bean paste, or pure vanilla extract

6 oz. bittersweet chocolate, cut into 1/2 inch chunks

Sift the flour and baking soda.  Set aside.  Using an electric mixer, beat the butter for about 3 minutes until soft.  Add the brown sugar, granulated sugar and beat for 5 minutes until fluffy.  Add the egg, Diet Pepsi, and vanilla and beat until blended.  Add the flour mixture and beat until combined.

Using a 3 tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a small baking sheet.  Cover and refrigerate for at least 1 hour until well chilled.

Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper.  Arrange the chilled dough on the baking sheets about 2 inches apart.  Using the palm of your hand, flatten each dough mound slightly.

Bake for 12 minutes, switching the baking sheet positions halfway through baking, until light golden brown.  Let cool completely.

I have to say that you don’t necessarily taste the Diet Pepsi in the cookies.  However they do have a nice moisture and texture, so maybe that has something do do with it?   Who knows!  I was also excited to experiment with vanilla bean paste instead of the usual vanilla extract.  ”Tidy Mom” recently did a post about her love for this paste and I have to agree, I’m hooked!

Of course, you could always take advice from one Hollywood starlet and use it as perfumed “man bait.”  Not gonna lie…I just might try it.  The way to a man’s heart is through his stomach, right?  (I’ll keep you posted on results…)

Scrabble Macaroni and Cheese with Corn  (click here to view and print recipe)

1 stick (1/2 cup) butter

2 Tablespoons dried onion

1 can corn (about 14 ounces) whole kernel corn (do not drain)

1 can (about 11 ounces) creamed corn

1 cup shredded cheddar cheese

1 cup uncooked macaroni

Salt and pepper, to taste

Heat oven to 350 degrees.  Place butter in a 2-quart casserole dish and place in oven until the butter melts.  Stir in dried onion.  Add rest of ingredients and mix well.  Cover pan and bake for 40 minutes.  Uncover pan and bake uncovered for an additional 30 minutes or until the macaroni is cooked.   Serves 6.

I am so excited to share this recipe with all of you today.  Would you believe me if I told you that I waited 20 years to try this pizza? It’s true!

Back in the ’80′s my mom was a finalist in the Pillsbury Bake-Off with this mouth-watering Greek-style pizza.  As a young girl at the time I turned my nose up at the shrimp, olives, and feta cheese toppings and wouldn’t try it.  I remember watching her practice the recipe several times before the contest and every time I would opt for something else for dinner.

Now, here we are all these years later and I decided it was time for me to finally taste her creation!  It smelled heavenly as the aromas wafted from the oven.  One bite and I was simply blown away!  What was I thinking all those years ago?   This pizza is outstanding!

I sure am glad my palate evolved over the years and now can appreciate this unique recipe all these years later.  If only I hadn’t been so picky as a child!

If you are feeling a little adventurous this week, take pizza night to a whole new level with this Greek-style recipe.  It’s a great way to introduce new flavors but in a familiar format.  The shrimp cook up quickly and the ready made pizza crust is a snap!

“Kali Orexi!”  (Enjoy!)

Shrimp and Feta Greek-Style Pizza  (click here to view and print recipe)

1 Tablespoon cornmeal

1 package (10-onces) Pillsbury Refirgerated All-Ready Pizza Crust

1 cup shredded mozzarella cheese

1 Tablespoon olive oil

1 pound uncooked fresh medium shrimp, shelled and deveined

2 garlic cloves, minced

1/2 cup crumbled feta cheese

1/4 cup sliced green onion, some green tops included

1 Tablespoon fresh rosemary

1 can (2 1/2 ounces) sliced ripe olives, drained

Preheat oven to 425 degrees F.  Grease 12-inch pizza pan and sprinkle with cornmeal.  Unroll the dough and place in the greased pan; starting at the center, press out with your hands.  Sprinkle with mozzarella.

Heat the olive oil in a large skillet over medium-high heat; add the shrimp and garlic.  Cook only until the shrimp are pink, about 1 minute, stirring frequently.  Don’t overcook.

Spoon the shrimp and garlic over the mozzarella cheese.  Sprinkle evenly with the feta, green onion, rosemary, and olives.

Bake until golden and bubbly, 18 to 22 minutes, or until the crust is golden brown.  Cut and serve hot!

The “Deviled Eggs” contest was a blast, and the entries received were so creative!  This week our big winner is Cameron Stell, also known as “Camstell8” on Better Recipes.

It really is incredible how these perfect little eggs can be transformed in so many delicious ways!    Did you know there is actually no difference between brown and white eggs?  Nutritionally they are the same, and the color comes from the breed of chicken.  However, on average brown eggs tend to be more expensive than white eggs!  Specific breeds of brown hens are larger than white hens and require more food, which translates into the higher cost at checkout.

Yet, somehow I just feel “fancier” cooking with brown eggs…why is that?!  Now if only I could get my hands on some of Martha Stewart’s fabled blue eggs…

These Cobb Salad Deviled Eggs were absolutely scrumptious, and they were quickly gobbled up this weekend over Sunday brunch.  I love the idea of taking traditional, familiar recipes and giving them a unique twist!  In fact, we have seem recipes like this several times in the Better Recipes weekly contests.  There was the General Tso’s Slow Cooker Tacos, the Inside Out Chinese Spring Roll Salad, as well as Shrimp Scampi Burgers.

The Cobb Salad was first created at the Brown Derby Restaurant in Hollywood.   There is a version of the recipe posted here by “lynnda” as well as the one pictured above from Recipe.com.

Brown Derby Cobb Salad

Classic California Cobb Salad

As the legend goes one night in 1937, Bob Cobb, then owner of The Brown Derby, prowled hungrily in his restaurant’s kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. Then he added some crisp bacon and voila!  The Cobb Salad was born.

The salad was nothing short of an overnight Hollywood success story.  Popular with Sid Grauman (of Grauman’s Chinese Theatre) as well as movie mogul Jack Warner.  I think Cameron’s deviled eggs will have just as much success right here on Better Recipes!

COBB SALAD STYLE DEVILED EGGS  (click here to view and print recipe)

6 Hard Boiled Eggs

1/4 cup Crumbled Blue Cheese

2 Tbsp Plain Yogurt

1 Avocado Chopped

Salt & Pepper

3 Pieces Cooked Bacon

6 Cherry Tomatoes

Slice eggs in half and place yolks in a bowl with blue cheese, yogurt and avocado. Mash together and add salt and pepper to taste. Crumble bacon and slice cherry tomatoes in half. Stuff eggs with mixture. Top with crumbled bacon and half a tomato.

Also, don’t forget to check out the Reader’s Choice Winner this week.  Wasabi Deviled Eggs with Sesame Ginger Slaw from “deezrecipeze“.  Fabulous!

First, I want to make sure to announce the winner of the recent “Get Grillin’” giveaway.  Congratulations to #75 Dayne Seiden!  (I sent you an email, but haven’t heard back yet…be sure to respond so I can mail you the prize!)

By the way, don’t forget about the awesome $500 Pork Be Inspired giveaway we have going on as well.  Who doesn’t want some extra mulah?!

Simply click here and leave a comment on the discussion board as directed:  http://pork.betterrecipes.com/groups/start-with-pork/discussions/Start_with_Pork_-_You_Could_Win_%24500!/29045391

Here is what you could win:

Official 2012 Pillsbury Bake-Off Apron

Chef Jeff Cooks Cookbook – I made one of his recipes last week…it was to die for!

Martha Stewart Collection Cookie Jar

Martha Stewart Collection Mixing Bowl

Martha Stewart Collection Spoon

Smucker’s Tote Bag

Here is all you have to do:

Leave a comment here on the blog telling us what you would do with the money if you were the next $1,000,000 Pillsbury Bake-Off Winner!     

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

*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!

Have you ever wondered what $1,000,000 looks like?  It doesn’t always come in stacks of large bills, sometimes it’s a little sweeter…

Take a look at the delicious dessert above.  It recently earned the top spot and the million dollar prize at the 2012 Pillsbury Bake-Off Contest!

The winning recipe, Pumpkin Ravioli with Salted Caramel Whipped Cream, was created by the phenomenal Tina Verrelli.  She also just happens to be a member here on Better Recipes!

You may remember her from a couple of our previous contests.  Tina’s “La Taverna Tapas Burgers” won our Grill-Off Contest last summer and her recipe for “Peppermint Ganache Thumbprint Cookies” won the Peppermint Contest back in December.

I hope this motivates all of you to be a part of the weekly contests here on Better Recipes!  It’s a great way to get those creative juices flowing every week, create new recipes, and be a part of this award-winning cooking community!

I had the pleasure of congratulating Tina just moments after her big win at the Pillsbury Bake-Off.  Things just seem right in the world when amazing things happen to wonderful people.  Tina is so warm and generous with her effervescent personality, you can’t help but smile in her presence!

The question is…how do you take Pillsbury’s refrigerated dough and turn it into ravioli?  The winning recipe is not only easy to prepare, it’s a lot of fun!  These step-by-step photos break it down.

1.  Roll out the Pillsbury Crescent Recipe Creations into a  14 x 12 inch rectangle.

2.  Lightly score the dough halfway horizontally, about 7 inches up from the bottom.

3.  On the bottom half, score the dough into 12 squares, about 3 x 2 1/4 inch each.

4.  Spoon a heaping tablespoon of the filling into each square.

5.  Fold over the other half of the dough.  (See, it’s starting to look like ravioli!)

6.  Seal the ravioli squares.   I used the bottom of a wooden spoon to make a series of small indentations, but Tina shows a slightly different technique on the Pillsbury website.  Both work great!

7.  Check out those adorable ravioli desserts!

8.  Poke a hole in the top of each square.  This allows the steam to escape while the ravioli are cooking in the oven.

9.  Cut out each ravioli square and they are ready to bake!

The Pillsbury Bake-Off Contest is always magical, and this year was no exception!  For the first time ever, Martha Stewart took her show on the road and broadcast live from the Peabody Hotel in Orlando.  You can see the beautiful set, the anxious audience and the TV cameras ready to capture every moment.

Martha was an outstanding host and we all hope to see her and the doughboy reunite for the next contest in 2014!

Pumpkin Ravioli with Salted Caramel Whipped Cream  (click here to view and print recipe)

4 tablespoons LAND O LAKES Butter, melted

2 packages (3 oz each) cream cheese, softened

1/2 cup canned pumpkin

1 LAND O LAKES Egg Yolk

1/2 teaspoon McCormick Pure Vanilla Extract

1/4 cup sugar

5 tablespoons Pillsbury BEST All Purpose Flour

1/2 teaspoon McCormick Pumpkin Pie Spice

1/3 cup Fisher Chef’s Naturals Chopped Pecans, finely chopped

2 cans Pillsbury Crescent Recipe Creations® refrigerated seamless dough sheet

1 cup heavy whipping cream

1/8 teaspoon salt

5 tablespoons Hershey’s caramel syrup

4 tablespoons McCormick Cinnamon Sugar

DIRECTIONS:

Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.

Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14×12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3×2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.

Bake 9 to 14 minutes or until golden brown.

Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.

Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.

To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutritional Information:

1 Serving (1 Serving)Calories 380(Calories from Fat 220),Total Fat 25g(Saturated Fat 13g,Trans Fat 1/2g),Cholesterol 70mg;Sodium 440mg;Total Carbohydrate 35g(Dietary Fiber 1g,Sugars 16g),Protein 4g;Percent Daily Value*:Vitamin A 45.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 8.00%;Exchanges:1 1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;4 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

After running 13.1 miles, a girl deserves a treat…right?   (Ok, so I realize that is just a way of justifying my insatiable sweet tooth.)  Nevertheless, when in New York the place to go for an indulgent treat is Milk Bar.

This retro-style childhood memory-inspired dessert haven is associated with David Chang’s famous restaurant Momofuku.

From cookies to milkshakes and even their legendary “Crack Pie,” this menu is pure fun.  I love the idea of their soft serve ice cream that tastes like cereal milk.

My sister ordered a slice of the “Crack Pie.” (A name that you can see is a registered trademark!)  Imagine a deliciously addictive oatmeal cookie crust  with a filling that tastes a bit like butterscotch or maybe browned butter.  She thoroughly enjoyed it, but luckily didn’t feel the need to check in to Promises in Malibu.

I was intrigued by the Pretzel Milkshake.  The sweet/salty combo is one of my favorites when it comes to dessert.  After chatting it up with the guy behind the counter he recommended that I add a little bit of chocolate syrup to the order and make it a chocolate-covered pretzel milkshake….DONE!

Yes, it was every bit as good as it sounds!

The store also sells mixes to recreate some of their cookies at home!  The next day my sister was going to a work event where she wanted to bring something yummy to share.  We decided it was the perfect opportunity to try a mix!

The most interesting one was the “Compost Cookie Mix.”  Imagine every cookie you have ever had, all in one!  There were chocolate and butterscotch chips, graham crackers, oatmeal, and coffee bits.  Then you crush up some potato chips and pretzels and toss them into the batter.  Amazing!

Everything comes in convenient little bags and the instructions are super easy to follow.  They even sold small bags of chips and pretzels at the Milk Bar, so we could walk home with all the ingredients on hand.

P.S.  Did anyone notice the cameo of my old 1977 KitchenAid Stand Mixer in the photo above?  It has found a new home in my sister’s New York City apartment.  My parents received this mixer as a wedding present, and it has lived in Chicago, LA, and now New York.  I actually took it as a carry-on one time when I went to visit my sister!  People looked at me funny and it was painfully heavy, but totally worth it!

Here is the recipe included in the Compost Cookie Mix.  The recipe can also be made from scratch (see recipe below).  This mix is available at Milk Bar locations or at Williams-Sonoma.

Compost Cookies (Mix)  (click here to view and print recipe) 

9 tablespoons unsalted butter

1 graham cracker packet

1 sugar packet

1 egg

1 cookie mix packet

1 compost packet

1 bag (individual serving size) crushed salted plain potato chips

1 bag (individual serving size) crushed mini pretzels

Have all the ingredients at room temperature.  Line 2 baking sheets with parchment paper.

Place 1 Tablespoon of the butter in a small microwavable bowl and microwave on medium power until melted, about 20 seconds.  Let cool slightly.

Place the graham crackers in a large bowl, add the melted butter and mix, squeezing gently with your fingers, until small clusters form.  The mixture should hold its shape when squeezed in the palm of your hand.  Refrigerate until ready to use.

In the bowl of an electric mixer fitted with the flat beater, combine the remaining 8 Tablespoons butter and the sugar packet, and beat on medium-high speed until light and fluffy, 2 to 3 minutes.  Using a rubber spatula, scrape down the sides of the bowl.  Add the egg and beat on medium-low speed for 30 seconds.  Increase the speed to medium-high and beat until the mixture is pale in color and almost doubled in volume, about 10 minutes.

Reduce the speed to medium-low, add the cookie mix and beat until the dough just comes together and the dry ingredients are incorporated, 45 seconds to 1 minute.  Scrape down the sides of the bowl.  Add the compost and the graham cracker crumbs and beat on low speed until incorporated, about 30 seconds.  Using the spatula, gently fold in the potato chips and pretzels until just incorporated.

Divide the dough into 9 equal balls and place on the prepared baking sheets, spacing them about 4 inches apart.  Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 week.  (The cookies need to be chilled before baking so they will hold their shape.)

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 375 degrees F.

Remove the plastic wrap from the baking sheets.  Bake the cookies until lightly browned on the edges but still slightly underdone in the center, 12 to 16 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through the baking time.  Transfer the baking sheets to wire racks and let the cookies cool completely, about 15 minutes, before serving.  Makes 9 milk bar-style cookies.

Compost Cookies  (click here to view and print recipe)

2 sticks butter, at room temperature

1 cup granulated sugar

2⁄3 cup light brown sugar, tightly packed

2 Tbsp. glucose*

1 egg

1/2 tsp. vanilla extract

1 1/3 cups flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt

3/4 cup mini chocolate chips

1/2 cup mini butterscotch chips

1/2 cup crushed graham crackers

1/3 cup old-fashioned rolled oats

2 1/2 tsp. ground coffee

2 cups potato chips

1 cup mini pretzels

Directions

Combine the butter, sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats and coffee, and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels, and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips. (You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.)

Using a 2-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

Heat the oven to 375°.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

* In a pinch, substitute 18 grams (1 tablespoon) corn syrup for the glucose. For the coffee grounds in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with craptastic coffee grounds that you can find just about anywhere. We discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. Just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. We use Cape Cod potato chips because they aren’t paper thin, so they don’t break down too much in the mixing process.

A few weeks ago, while covering the Pillsbury Bake-Off in Orlando, I had the pleasure of attending a cooking demonstration with Chef Jeff Henderson.  You may know him from the Food Network show “The Chef Jeff Project” as well as his New York Times best selling memoir “Cooked“

He not only showcased a few recipes from his cookbook, “Chef Jeff Cooks,” but he also gave us a tour of some of the outstanding new kitchen innovations from GE, one of the Bake-Off sponsors.

I was particularly impressed with the GE Cafe line, featuring restaurant inspired appliances for the home cook.  Right now a lot of home cooks are loving the Double Oven Range for its versatility.  It’s pretty exciting to think that you can prepare two different dishes at two different temperatures at the exact same time!  What do you think?  Would you prefer a double oven range in your home kitchen?

Chef Jeff’s recipes are outstanding, but his life story is truly an inspiration.  After making a series of poor choices in his youth, Chef Jeff spent some time in prison.  While inside he found his passion and worked his way up from dishwasher to chief  prison cook.   He went on to become an executive chef and now shares his story a public speaker and mentor to at-risk youth.

Chef Jeff is another shining example of how a passion for food can change lives.  It was so powerful to hear him speak and know that a few days later one lucky contestant would win $1,000,000 honoring their recipe and passion as well.  It made me feel so lucky to be a part of the culinary world and have the opportunity to share my love of food everyday!

Take a look at one of Chef Jeff’s recipes – Barbecued Shrimp Scampi.  In the cookbook Chef Jeff offers his recipe for homemade bbq sauce, but I just used my favorite bottled version and it turned out great!

Barbecued Shrimp Scampi  (click here to view and print recipe)

6-8 tablespoons unsalted butter

12 jumbo shrimp, peeled, devined, and washed

1/3 cup finely chopped yellow onion

2 tablespoons finely minced garlic

1/4 cup white wine

Grated zest and juice of 1 lemon

1/3 cup diced and seeded tomatoes

2 tablespoons finely chopped flat-leaf parsely

Kosher salt and freshly ground white pepper, to taste

1/4 cup Barbecue Sauce

1.  Melt 2 tablespoons of the butter in a medium sauté pan over medium heat.  Add the shrimp, onion, and garlic and sauté for 3 to 4 minutes.  The shrimp will begin to plump up a bit.

2.  Add the wine, lemon zest and juice, and 4 tablespoons more butter.  Reduce the heat and gently sauté the shrimp until the sauce thickens.  If this sauce is too thin, add 1 to 2 tablespoons more butter.

3.  Add the tomatoes and parsley and season with salt and pepper to taste.

4.  Add the barbecue sauce and toss well.  To serve, remove the shrimp from the pan with a fork, place on plates, and drizzle the sauce over the shrimp with a spoon.

Chef Jeff says, “Every restaurant I’ve worked in has had some kind of scampi dish on the menu.  I wanted to re-create this classic European favorite by finishing it off with barbecue sauce.”

Finally, this picture was just too cute not to share…

This year, the Pillsbury Bake-Off was held at the Peabody Hotel in Orlando, a resort known for their famous “march of the ducks” everyday to the lobby fountain.  Here they are walking the red carpet, with throngs of tourist paparazzi documenting their every waddle.

(Fun fact:  Duck is not on the menu at any of the hotel restaurants, and for the first time in Pillsbury history there was a special note in the rules banning any entry using duck!  File that one away for Jeopardy someday…)

Angela says, “As soon as I saw the Pea Contest I thought of  hummus. My family loves hummus and my husband had just brought home edamame hummus for us to try. Well I thought if you can make hummus out of edamame then why not peas?  Peas are mild in flavor and I thought they were a perfect vehicle for the ingredients in hummus. Fortunately  I was correct and my recipe received a lot of love from the Better Recipes community!  I feel so honored and blessed , I love to cook and I do enjoy coming up with new recipes.”  

I loved her addition of the chipotle seasoning to the hummus.  It gave the dip a nice kick and a bit of heat not usually seen in a classic hummus recipe.  I even made homemade pita chips for dipping and sprinkled them with a little additional chipotle!  Feel free to omit or adjust the amount depending on your personal taste.

Green Pea Hummus  (click here to view and print recipe)

12 oz Fresh or Frozen Green Peas

2 cloves Fresh Garlic

2 Tbsp Tahini

3 Tbsp Fresh Lemon Juice

2 Tbsp Olive Oil

3/4 tsp Salt

1/4 tsp Black Pepper

1/4 – 1/2 tsp Chipotle Seasoning *optional

1/2 tsp Salt, to taste

DIRECTIONS:

Cook peas till barely tender and do not use canned. Drain and run under cold water. Add the peas and the rest of the ingredients to a food processor or blender. Process until it is fairly smooth, adding 1 tbsp of water at a time until desired consistency.

**TIP Make sure and stir your Tahini well before measuring ! **

Serve with toasted pita chips or tortilla chips.

HELPFUL TIPS:

Everyone has a preference as to how thick or thin they like their hummus. Process it to your likeness. I prefer mine smooth. My family loves to eat their hummus on Blue Tortilla Chips. But it is also wonderful with cut up vegetables and pita chips. A couple of weeks ago my honey brought home some Edamame Hummus and I was blown away at how wonderful it was. So when I saw this contest this is the first thing I thought of ! Green pea hummus is milder than chick pea hummus and makes a beautiful presentation.

The Reader’s Choice Winner was Pleasing Pea Salad with Bacon and Eggs from Dennis Keefer, a.k.a. “domake.”

Dennis says, “My best cooking skill is chopping. My favorite recipes are ones that require mostly assembling and not a lot of cooking. Every time I make this salad, everyone seems to love it, even those who say they don’t like peas!”

I know normally we kick off the week with a new and exciting blog giveaway, but we are taking a week off in order to organize a brand new round of exciting prizes!  Let me tell you right now…it will be worth the wait!   One of the giveaway prizes is SO COOL I can hardly keep quiet!  (Any guesses?  Leave a comment below and if someone get’s it right I just might spill the beans…)

Anyways, if you have been following my “Fitness Friday” series over the past few weeks, yesterday was the big day.  The More/Fitness Half-Marathon!  The weather was gorgeous and I was lucky enough to race with the best partner in the world, my sister!

Here we are at the finish line!  I honestly never thought I would say this, but the first 10 miles weren’t that bad.  Now, the last three…that’s a different story.  Whew!

A few things I learned yesterday:

-Training isn’t just to get your body in shape, it’s a “dressed rehearsal!”  In the end, I wish I would have bought better socks.  I am nursing some crazy blisters today.

-Hydration balance.  You want to be well hydrated, but you also don’t want to use a port-o-potty on the race route…seriously, you REALLY don’t.

-Your body is capable of more than you think.  I mean, by mile 8 I was having FUN!  What?  Me, the girl who only runs if being chased by a criminal or large animal?  Now, I am not going to get ahead of myself and think that there is a marathon in my future.  But, I sure felt proud crossing that finish line yesterday!

Just for fun, I thought I would share one of my favorite recipes with you today.  If you are buying canned crab meat, I recommend going to Trader Joe’s.  In my experience, they have the best product for a reasonable price.  Serve with a mixed green salad and glass of white wine for an easy and sophisticated meal.    

My Favorite Crab Cakes  (click here to view and print recipe)

1 large egg

3 Tablespoons mayonnaise

1-1/2 teaspoons dry mustard

1/4 cup chopped, drained bottled pimiento

3 Tablespoons minced fresh parsley

1 teaspoon Old Bay Seasoning

1 teaspoon Worcestershire sauce

2 dashes Tabasco sauce, or to taste

1/4 teaspoon black pepper

1/4 teaspoon salt

1 pound backfin or lump crab meat, picked over

3/4 cup finely crushed Saltine crackers (about 20 crackers), divided use

2 Tablespoons vegetable oil

1 Tablespoon butter

Lemon wedges, for serving

In a large bowl, whisk together the first ten ingredients (egg through salt) and blend well.  Stir in the crabmeat and 1/4 cup of the crushed Saltines; toss gently.  Spread the remaining 1/2 cup crushed Saltines on a plate.  Using a 1/3 cup measure, form the crab mixture into eight 3/4-inch patties, then coat the top and bottoms carefully with the Saltines, transferring each one as made to a sheet of waxed paper.

In a large skillet, heat together the oil and butter over moderately high heat until the foam subsides.  Add crab cakes, working in batches, and saute for about 4-5 minutes on each side or until they are golden and crispy.  Serve the crab cakes with wedges of lemon.  Makes 8 crab cakes as a first course.

Note:  Crab cakes can be formed ahead of time and chilled.  Line a jelly roll pan with waxed paper and place cakes on pan.  Cover and chill until ready to cook as directed.  The crab cakes are delicious served with a remoulade sauce.

It’s officially here!  The More/Fitness Half Marathon is this weekend and I just arrived in New York City for the big event.

It is a picturesque day in Manhattan, so I decided to head on over to the Union Square Greenmarket!  This farmer’s market has been a New York City staple for over 35 years, selling seasonal goods from regional producers.

I figured it was the perfect day to get outside, enjoy the beautiful sunshine and pick up some healthy foods for the weekend.

I was surprised how many vendors were selling plants for home gardens!  With tiny city apartments, many not even with balconies, I wondered who is buying up all these gorgeous plants ready to bloom.  The Greenmarket was selling more than I even see in my farmer’s market back in California!

Besides all the beautiful produce, there are countless other vendors as well.  Click here for a complete list of who was there today.  These cheeses caught my eye.

Then I saw my favorite, Organic Finnish Ruis Bread!  This 100% Whole Grain Rye from Nordic Breads might be one of my favorite foods in the world.  At home I order it by mail, but in New York it is sold right here at the Greenmarket!  Finnish bakers make the breads in Long Island City and sell it fresh each week at the market.  It is the only rye that tastes just like bread I ate while living in Finland!

 Who knows?  Maybe this Finnish rye bread will help me run like my fellow Finn, Paavo Nurmi on Sunday!

I have no idea how things will go for the big race this weekend.  To be honest, I haven’t been perfect with my training schedule.  Far from it!  Nevertheless, I am going to lace up my shoes on Sunday and just do the best I can.  You never know, maybe this Finnish Rye Bread might be just the fuel I need to make it to the finish line!  I will let you all know how it goes.  Have a great weekend everyone!

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/04/13/final-fitness-friday-morefitness-half-marathon-weekend/feed/ 2 http://www.betterrecipes.com/blogs/daily-dish/2012/04/12/mexican-chopped-salad-with-spiced-citrus-vinaigrette-mexican-recipe-contest-winner/ http://www.betterrecipes.com/blogs/daily-dish/2012/04/12/mexican-chopped-salad-with-spiced-citrus-vinaigrette-mexican-recipe-contest-winner/#comments Thu, 12 Apr 2012 10:00:55 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=14562

I am pleased to announce the winner of our “Mexican” themed week, Jamie Miller!

Jamie says, “I created this recipe for a Cinco de Mayo party last year.  I read a variety of recipes for different Mexican salads and combined all of the elements I liked into one big chopped salad.  It’s nice for a party because guests can pick and choose what they like, and you can prepare all of the ingredients in advance.”

This recipe is simply packed with color and flavor.  Jamie’s homemade dressing starts with toasting cumin and coriander seeds.  The aroma is heavenly!  Toasting seeds always makes such an amazing difference in the flavor of a dish.

The dish is perfect for serving a hungry crowd.  A rainbow of vegetables and beans looks beautiful on display.  I love to toss it all together with the Spiced Citrus Vinaigrette and top with cilantro, scallions and queso fresco.  Que bonita!

Don’t forget we are just past the halfway point in the weekly recipe contest series.  There are still plenty of chances to win the weekly Judge’s Choice prize and the Reader’s Choice award!  That’s $500 is prizes every week and, of course, the $2500 Grand Prize at the end!  The theme this week is “Deviled Eggs.”  Submit your best recipe by midnight on Saturday!

MEXICAN CHOPPED SALAD WITH SPICED CITRUS VINAIGRETTE   (click here to view and print recipe)

Vinaigrette:

1 tsp Cumin Seeds

1 tsp Coriander Seeds

1/8 tsp Cayenne, optional

1 tsp Minced Fresh Garlic

1/4 cup Fresh Orange Juice, plus ½ tsp finely grated orange zest

1/4 cup Fresh Lime Juice, plus ½ tsp finely grated lime zest

1 Shallot, minced

1 1/2 Tbsp Agave Syrup or Honey If You Can’t Find Agave

1/3 cup Extra Virgin Olive Oil

Sea Salt & Freshly Ground Pepper

Salad:

2 cups Halved Grape Tomatoes

2 cups Peeled & Diced Jicama

1 can Black Beans, rinsed and drained

1 1/2 cups Peeled, seeded and chopped avocado

1 Each, thinly sliced red, yellow and orange bell peppers, roasted

2 cups Edamame, roasted*

2 cups Corn, fresh or frozen (thawed), roasted*

Garnishes:

1 cup Crumbled Queso Fresco

1/3 cup Chopped Fresh Cilantro

1/4 cup Chopped Scallions

*toss Edamame & Corn With Canola or Grapeseed Oil.

Spread Out On a Baking Sheet.

Roast, at 425 for 10-15 minutes.

DIRECTIONS:

To make vinaigrette, toast cumin and coriander seeds in a small skillet, over medium high heat, for 2 minutes or until fragrant and lightly toasted. Grind in a spice grinder or clean coffee grinder. Place spices in a mini food processor, along with cayenne, garlic, orange juice and zest, lime juice and zest, shallot, agave, and olive oil. Puree. Season generously with salt and pepper.

Arrange salad ingredients in sections on a large serving platter; drizzle with vinaigrette, sprinkle with queso fresco, cilantro and scallions. Serves 10.

Congratulations is also in order for the latest “Reader’s Choice” Winner, Peggy Calhoun!  Her recipe for Fiesta Enchiladas received the most votes during the Mexican contest.

Peggy says, “I am thrilled to be chosen “Readers Choice” winner in “Mexican” week contest.  My passion for cooking and creating new recipes has given me the opportunity to meet new foodie friends.  There are a lot of “Superstar” home cooks out there and I have been blessed to call many of them my Facebook Foodie friends!  You really need to develop  a network of other home cooks. When it comes to voting requests, foodie friends are a loyal group.  I would suggest creating a strong support group by starting to vote and comment on recipe contests… it is then you will develop that network of other home cooks.  Voting is usually a daily ritual for us. When you need a vote..all you have to do is ask.   Join groups and support others in the culinary field.”

I’m not gonna lie…on those nights when I simply don’t feel like cooking one word pops into my mind – Chipotle.  Their fresh and fast casual cuisine sometimes just hits the spot.

When I attended the South Beach Wine and Food Festival, they had an awesome booth set up in the Grand Tasting Pavilion.  Handing out free tacos along the balmy, blue shores of Miami…not too shabby!

Not only were they passing out samples, the Chipotle representatives also handed out booklets with some of their coveted recipes!  I couldn’t wait to get home and try them for myself.  Lo and behold, the results were spot on!  Let’s start with their famous guacamole.  I think the key is the serrano chiles.  They provide the perfect balance of flavor and heat create the signature taste we know and love from the restaurant.

Chipotle Guacamole  (click here to view and print recipe)

1 large ripe avocado, peeled, pitted

2 teaspoons fresh lime juice

2 tablespoons chopped fresh cilantro

1/4 cup finely chopped onion

2 large garlic cloves, finely chopped

2 large serrano chiles seeded, chopped

1/4 teaspoon salt

Using fork, mash avocado with lime juice in small bowl.  Add cilantro, chopped onion, chopped garlic, serrano chiles and salt.  Stir to combine.

I was also excited to try their salsa recipe.  It specifically called for vine-ripened tomatoes, and I wanted to follow their method exactly!  Once again, this simple recipe was a huge hit.  I think the secret here is the dash of sugar.  You can’t even taste it, but the subtle sweetness is there to balance the heat and salt.

Cinco de Mayo is right around the corner!  Why not make “Chipotle at Home” to celebrate!

Chipotle Tomato Salsa  (click here to view and print recipe)

6 vine-ripened tomatotes

2 poblano chiles

1/2 a red onion

2 jalapenos

1/3 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon sugar

salt and pepper to taste

Roast the poblano chiles on a grill or BBQ and let cool.  Dice the tomatoes, poblano chiles, onion, and jalapenos.  Combine all the ingredients and season to taste.

Visit the “Start with Pork!” group and leave a comment on the discussion thread.  Here is the link:

http://pork.betterrecipes.com/groups/start-with-pork/discussions/Start_with_Pork_-_You_Could_Win_%24500!/29045391

It’s that easy!

Speaking of pork, how many of you have leftover Easter ham?  I know I do…such a fantastic problem to have!  These recipes are new and delicious ways to repurpose those leftovers into exciting recipes.

Ham and Peas with Mint and Tarragon  (click here to view and print recipe)

4 ounces cooked ham, cut into 1/4-inch dice

3 cups peas, fresh or frozen

3 tablespoons unsalted butter, (1/2 stick), cut into 4 to 6 pieces

1/4 cup fresh mint, coarsely chopped plus sprigs for garnish

2 tablespoons fresh tarragon, coarsely chopped , plus sprigs for garnish

Salt and pepper

Cooking Directions:

Bring a medium saucepan of well-salted water to a boil over high heat. Add the peas and cook until tender, 3 to 8 minutes depending on the size of the peas.

Drain the peas, reserving 2 tablespoons of the cooking water. Return the peas and cooking water to the saucepan. Add the ham, butter, mint, and tarragon, stirring until the butter melts. Season with salt and pepper.

Transfer to a bowl, garnish with the mint and tarragon sprigs, and serve.

Serves 4 to 6

Nutrition:

Calories: 200 calories Protein: 11 grams Fat: 9 grams Sodium: 85 milligrams Cholesterol: 40 milligrams Saturated Fat: 6 grams Carbohydrates: 15 grams Fiber: 6 grams

Ham, Bacon, and Caramelized Onion Tart  (click here to view and print recipe)

6 slices bacon, thick cut, cut crosswise into 1/4-inch strips

4 ounces cooked ham, cut into 1/4-inch dice

1 onion, halved lengthwise and thinly sliced

1/2 teaspoon salt

1/2 teaspoon pepper

one 9-inch deep-dish pie shell, homemade or store-bought, chilled

1 1/3 cups heavy whipping cream

3 large eggs, lightly beaten

1 teaspoon nutmeg

8 asparagus spears, trimmed (optional)

Cooking Directions:

In a large skillet over medium-low heat, cook the bacon, stirring occasionally, until crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a large bowl. Add the ham and heat, stirring occasionally, until browned, 3 or 4 minutes. Use a slotted spoon to transfer to the bowl with the bacon. Add the onion, salt, and pepper to the skillet and cook, stirring occasionally, until soft, 3 or 4 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onion is golden brown and very tender, 12 to 14 minutes. Transfer the onion to the bowl with the bacon and ham and set aside to cool.

Meanwhile, preheat oven to 350 degrees F. Place the pie shell on a rimmed baking sheet and bake until the pastry is pale gold along the rim, 20 to 25 minutes.

Add the cream, eggs, and nutmeg to the bowl with the bacon, ham, and onion, whisking to combine.

Remove the shell from the oven (leave the oven on). Pour the cream mixture into the shell and arrange the asparagus on top, if using. Bake until the tart is golden and a knife inserted into the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing and serving.

Serves 6 to 8

Nutrition:

Calories: 400 calories Protein: 13 grams Fat: 31 grams Sodium: 550 milligrams Cholesterol: 180 milligrams Saturated Fat: 15 grams Carbohydrates: 16 grams Fiber: 2 grams

The prize package this week will help one lucky winner enjoy their favorite grilled recipes on-the-go this spring and summer.  Check out the details below!

Speaking of grilling…did you know that the Better Homes and Gardens “Chill and Grill” Festival is back for the second year?  Read all about the festivities coming up on June 9th and 10th in Chicago!

Congratulations to a few of our recent winners…

Easter Ham – #247 Nancy B

Gourmet Knife Set and Carving Board Prize Package – #28  Pam Wingfield

Here is what you could win:

Smokey Joe Silver Weber Grill

Better Homes and Gardens “Grillin’ and Chillin’” Cookbook

Tongs

Here is all you have to do:

Leave a comment here on the blog telling us what you are excited to grill this summer!  From brats to burgers, veggies or dessert – you can prepare just about anything on a backyard grill.   

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

*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!

I asked her to help me compile a list of the “Top Foods You Should Eat At Least Once A Week.”  She offered 13 delicious suggestions as well as ideas on how to incorporate them into your diet.  Then I added recipes and photos using the foods she suggested.  Check it out!

#1)  Yogurt: Just 1 cup of most yogurts provides a good source of the daily value of calcium and has phosphorus, potassium, zinc, riboflavin, vitamin B12 and protein.

Usage Idea: Yogurt can be eaten at any time of the day- breakfast, snack or dessert. Yoplait Light offers more than 30 delicious fat free flavors, all around 100 calories, and is an excellent source of both calcium and vitamin D.

Frozen Red Velvet Cake

#2)  Flaxseeds: Flaxseeds contain omega 3s, which are essential polyunsaturated fats that are typically low in the average American diet. This small seed is also a great way to add in some fiber to your meals and snacks.

Usage Idea: Sprinkle seeds or ground flaxseed on your cereal, oatmeal, yogurt, salad, or sandwiches. They’re so small, you won’t even notice them!

Bran-Flax Muffins

#3)  Pumpkin Seeds: Pumpkin seeds contain fiber, vitamins, minerals, and antioxidant nutrients.

Usage Idea: Bake a tray of pumpkin seeds after a carving a pumpkin with the family, it’s fun and healthy finger food to have around the house.

Watermelon and Feta Salad with Pumpkin Seeds

#4)  Quinoa: Not only is quinoa high in protein, but the protein it supplies is complete plant based protein, meaning that it includes all nine essential amino acids.

Usage Idea: For a twist on your favorite pasta recipe, use noodles made from quinoa.

Avocado Stuffed with Quinoa Salad

#5)  Berries: All berries are sources of fiber, a nutrient that many Americans are lacking in their diets and one that is important for the digestive system.

Usage Idea: Add a few berries to your oatmeal in the morning for a well-rounded, fruity breakfast.

Roasted Asparagus, Strawberry and Walnut Salad

#6)  Eggs: Eggs are a source of high-quality protein that can help to keep you feeling fuller, longer. Egg yolks contain lutein and zeaxanthin—two antioxidants that can help keep eyes healthy.

Usage Idea: Pair scrambled eggs with a little bit of salsa and a corn tortilla for a quick and easy breakfast taco.

Bibimbap Korean-Style Mushroom Rice Bowl

#7)  Beans: Beans can be a good plant-based source of iron, a mineral that transports oxygen from your lungs to the cells in your body.

Usage Idea: Throw some white beans into a sauté with squash, zucchini, fresh tomatoes and pair with brown rice.

Homemade Hummus

#8)  Nuts: Nuts provide beneficial unsaturated fats.

Usage Idea: Toss a handful of toasted almonds into a salad to add a tasty, filling crunch.

Sugar and Spice Nuts

#9)  Oranges: An excellent source of vitamin C, just one large orange (or a cup of OJ) contains a full day’s worth of the average Daily Value recommendations.

Usage Idea: Start your day off right with a glass of fresh-squeezed orange juice.

Sunrise Smoothie

#10)  Sweet Potatoes: Sweet potatoes contain alpha and beta carotene. The body converts these compounds into the active form of vitamin A, which helps with your eyes and bones.

Usage Idea: Swap French fries for baked pieces of sweet potato for a great side dish to any meal.

Spicy African Sweet Potato Soup

#11)  Broccoli: This fantastic vegetable has vitamins C, A and K (which helps with bone health) folate and fiber.

Usage Idea: Include broccoli in an omelet or on a pizza for some crunch and nutrients.

Orange Glazed Pork Chops with Broccoli Cornbread Stuffing

#12)  Tea: Many varieties of tea are rich in antioxidants called flavonoids. They may help reduce the risk of some conditions, plus help maintain healthier teeth and gums and stronger bones.

Usage Idea: Keep a batch of cold tea in your refrigerator, add a little lemon, lime or orange juice to add flavor.

Mint Iced Tea

#13)  Spinach: Spinach has important nutrients including vitamins A, C and K—as well as fiber, iron, calcium, potassium, magnesium and vitamin E.

Usage Idea: Sautee spinach with a few cloves of garlic and serve as a flavor-filled compliment to a meal.

Spinach-Turkey Roll-Ups

I hope Christine’s ideas have inspired you to make a few healthy swaps in your meal planning this week.  Incorporating these foods into your diet is not only easy, it’s absolutely delicious!

CRISPY SHRIMP SCAMPI BURGERS WITH A LEMON GARLIC AIOLI  (click here to view and print recipe)

Aioli:

3/4 cup Mayonnaise

Juice & Zest of One Small Lemon

2 cloves Garlic, finely minced

1/2 tsp Finely Chopped Tarragon

1/2 tsp Salt

1/2 tsp Pepper

Burgers:

2 lbs Shrimp, chopped

2 cloves Garlic, minced

1/4 cup Finely Chopped Yellow Onions

1 Tbsp Butter

2 Tbsp Dry Vermouth

2 Tbsp Lemon Juice

1/4 cup Chopped Fresh Parsley

2 cups Finely Crushed Buttery Crackers

1 cup Panko Breadcrumbs

2 Eggs, beaten

1/2 cup Light Canola Oil

Mixed Greens or Arugula, for 8 burgers

1 pkg Refrigerated Biscuits or Crescent Rolls

DIRECTIONS:

Remove biscuit dough from package and bake as recommended on package. If using crescent rolls, roll out dough and seal up the seams. Use a round biscuit cutter to cut into rounds. Bake as recommended on package. Remove from oven and set aside. To prepare aioli, combine all the ingredients in a small bowl. Mix thoroughly and refrigerate until ready for topping burgers. In a large skillet on medium high heat, combine the butter, garlic, parsley, vermouth, yellow onion, then cook until onions are tender. Add shrimp and lemon juice, then cook until the shrimp has turned color and is cooked through. Remove from heat and allow to cool a bit. In a large bowl, add shrimp mixture, eggs and 1 cup of cracker crumbs. Mix with a fork to combine thoroughly. Combine the remaining cracker crumbs with the panko breadcrumbs and pour into shallow bowl. Form the shrimp scampi patties into three inch round discs. Coat each patty in the cracker and panko mixture. Continue with the remaining shrimp mixture. Heat the canola oil to medium high heat in a large skillet. Fry the patties until both sides are a crispy, golden brown. Remove from skillet and set aside on a paper towel lined plate. Split each biscuit in half to become the top and bottom buns. Top each crispy shrimp scampi burger with the lemon garlic aioli and serve with a mixed greens salad.

Also, be sure to check out the latest Reader’s Choice Winner - Cathi Iannone for her ”Plantano Cubano Burgers.”  The photo alone looks like a work of art!

The only thing more fun than a bundt cake?  An individual-sized mini bundt cake, of course!  This recipe is inspired by the Finnish treat “kardemummakakku” or cardamom cream cake.  I decided to top them off with blueberries, but feel free to use your favorite fruit.  (Plus, the blueberries just happened to match my Marimekko Räsymatto tablecloth!)

If you don’t want to use mini pans, the recipe also works for a traditional bundt cake.  It will just take longer to bake, about 50-60 minutes.

Mini Cardamom Cream Cakes Kardemummakakku  (click here to view and print recipe)

2 cups flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon ground cardamom

1/8 teaspoon salt

3 eggs, at room temperature

1 1/2 cups heavy whipping cream

Powdered sugar

Blueberries, for garnish

Preheat oven to 350 degrees.  Coat mini bundt pans with non-stick cooking spray.  In a large bowl of an electric mixer, combine the flour, sugar, baking powder, cardamom, and salt.  Blend in the eggs at low speed.  Add the cream and beat at high speed, scraping the bowl, until the batter is the texture of softly whipped cream.  Turn the batter into the prepared pan.  Bake for 40 to 50 minutes or until a wooden skewer inserted into the center of the cake comes out clean.  Cool for 5 minutes in the pan.  Invert onto a rack and cool completely.  Dust with powdered sugar and garnish with blueberries before serving.

Makes 6 mini bundt cakes.  Can also be prepared using one regular sized bundt pan and will bake for 50-60 minutes.

Continuing with my Finnish theme, I was in New York this past weekend and stopped by the Marimekko flagship store.  (Honestly, it is hard to resist any time I am in town!)

Check out these adorable Easter Eggs they had on display in the window!  Each one is decorated with an inspiration from one of their colorful fabric patterns.  Such a creative idea!  I might have to try this for Easter next year!

I’m not gonna lie…I have a bit of a love affair with Peeps.  Come on, look at those adorable faces!

Honestly, I don’t particularly enjoy eating them.  For the most part I just like all the pretty colors and saying “peep” in a tiny voice.

Then there is the annual Washington Post Peeps Diorama Contest.  Absolutely hilarious!

This year’s winner:  ”Occupeep DC”

I was on a mission to find a new and innovative recipe using Peeps this Easter.  With the Pillsbury Bake-Off on my mind, I had an idea.

The grand prize winner from 1969 was “Magic Marshmallow Crescent Puffs.”  This creative and innovative recipe takes a cinnamon and sugar dipped marshmallow and wraps it in a Pillsbury Crescent Roll.  The “magic” comes when you take the first bite…the marshmallow disappears in the oven and leaves an ooey-gooey center!

I figured, why not just use a Peep instead?  Thus, “Magic Marshmallow Crescent Peeps” were born!  I added a bit of color to the drizzle to give extra festive flair.

Magic Marshmallow Crescent Peeps  (click here to view and print recipe)

Rolls:

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls

16 marshmallow Peeps

1/4 cup butter, melted

Glaze:

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 to 3 teaspoons milk

food coloring, optional

Heat oven to 375°F. Spray 16 medium muffin cups with No-Stick Cooking Spray or use silicone liners.

Separate dough into 16 triangles.  Place marshmallow Peep on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.

Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.

In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Add food coloring, if desired.  Drizzle glaze over warm rolls.  Serve warm.

I am not normally a proponent of silicone bakeware, but in this case I found it quite useful.  Sometimes the marshmallow center can leak out of the crescent roll dough.  Using silicone ensures the puffs won’t stick and makes for easier cleanup.

This Easter treat couldn’t be easier.  Simply wrap your favorite Peep in Pillsbury Crescent Roll dough!  (Poor guy…he has no idea he is about to meet his fate in a 375 degree oven.)

Happy Easter!

A sharp knife is one of the most indispensable tools in your kitchen.  Chefs say it should be an extension of your hand while cooking.  Good news…we are giving away a fantastic set this week!  Check it out:

Here is what you could win:

Wusthof Gourmet Studio Knife Set (By the way, my sister has this one and she looooves it!)

Wusthof 2-Stage Knife Sharpener – gotta keep those babies sharp!

Wooden Cutting Board

Here is all you have to do:

Browse around Better Recipes and find a recipe that inspires you!  Any dish that causes your mouth to water and makes you excited to get cooking.  Leave a comment here on the blog telling us which recipe is your favorite!  

It’s that easy.  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

*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!

Cameron said that no matter the outcome of the million dollar contest, he wanted to come home from Florida with a feeling of accomplishment.  Isn’t that a fantastic attitude?  I told him that I was about to give my first half-marathon a try and he offered some wonderful words of encouragement.

As it turns out his athletic training came in handy during the cooking competition.  Cameron was the last of the 100 contestants to submit his recipe, and had to literally RUN to the judges table at 11:59 for the Noon deadline!

His decadent and delicious recipe also reminds me once again that it is all about moderation.  I love sliders because they allow a smaller portion size of an indulgent item.

Bacon-Chicken Sliders with Raspberry-Onion Spread   (click here to view and print recipe)

1 can Pillsbury® Place ‘n Bake® refrigerated crescent rounds

1 LAND O LAKES® Egg, beaten

1 to 2 teaspoons McCormick® Poppy Seed

1 tablespoon Crisco® Pure Vegetable Oil

1 cup chopped red onions

1/8 teaspoon salt

1/8 teaspoon McCormick® Ground Black Pepper

1 cup Progresso® chicken broth

2 tablespoons balsamic vinegar

1/4 cup Smucker’s® Red Raspberry Preserves

1/4 cup Smucker’s® Apricot Preserves

1 boneless skinless chicken breast, cooked, thinly sliced

4 slices hickory-smoked bacon, crisply cooked, broken in half

1/4 cup fresh cilantro leaves

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy seed.

Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.

Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.

Nutritional Information:

1 Serving:  Calories 250(Calories from Fat 100),Total Fat 11g(Saturated Fat 3g,Trans Fat 1 1/2g),Cholesterol 40mg;Sodium 500mg;Total Carbohydrate 28g(Dietary Fiber 0g,Sugars 13g),Protein 8g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 2.00%;Calcium 2.00%;Iron 8.00%;Exchanges:2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

Today’s busy lifestyles and complicated schedules are making the simple act of sitting down as a family to eat a meal together as an increasingly rare activity.  Research continues to show that the benefits of eating together go beyond food and conversation and reach into areas that make us stronger individuals, families and communities.

Kelsey’s presentation reminded me of a favorite family meal we enjoyed growing up.  It is a quick and easy take on a classic French dish, Duck L’Orange.  We swapped duck for chicken and the secret to the orange sauce is 1/4 cup of Smucker’s Orange Marmalade.

With 10 simple ingredients and less than 30 minutes, this fantastic family meal is served!

Chicken and Rice L’Orange  (click here to view and print recipe)

1 cup uncooked rice

1 cup orange juice

1 cup water

1 teaspoon salt

1/3 cup golden raisins

3 tablespoons butter, divided

1/4 cup sliced almonds

4 boneless, skinless chicken breast halves

1/4 cup orange marmalade

1/4 cup sliced green onions

Combine rice, orange juice, water and salt in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes.  When rice is done, stir in the raisins.

While rice is cooking, melt 1 tablespoon butter in large skillet over medium-high heat. Add almonds and cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside.

Melt remaining 2 tablespoons butter in skillet. Add chicken; cook until brown on both sides. Add orange marmalade to skillet and stir to coat chicken. To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions.

Nutrition Facts:  Calories 524, Total Fat 17 g, Cholesterol 99 mg, Sodium 774 mg, Total Carbohydrate 59 g, Dietary Fiber 2 g, Protein 33 g

Seven Secrets to Successful Family Dinners

1.  Start the pattern of family dinners when children are young.

2.  Encourage your children to create menu ideas and participate in age-appropriate meal preparation. 

3.  Turn off the TV and let calls go to voicemail during dinnertime.

4.  Talk about what happened in everyone’s day:  school, work, extracurricular activities or current events.

5.  Establish a routine to start and end each meal.  Light candles or tell a story. 

6.  After dinner play a board game or serve dessert to encourage the family to continue the conversation.

7.  Keep conversation positive and make sure everyone gets a chance to speak.

If you are still stumped on how to prepare your holiday ham, I have the recipe for you.  This recipe is easy as can be, but packed with flavor.  Grape jelly creates that sweet glaze we have all come to know and love with ham.  Roasted grapes are the perfect compliment and a gorgeous garnish for the serving platter.

Thyme-Basted Ham with Roasted Grapes  (click here to view and print recipe)  

6 to 8 pound bone-in fully-cooked ham, trimmed

Pepper

1/2 cup grape jelly

4 tablespoons unsalted butter, (1/2 stick), cut into 4 to 6 pieces

2 tablespoons thyme, chopped fresh

3 cups grapes, red, green, or a combination

4 shallots , halved lengthwise and cut into 1/4-inch slices

Cooking Directions:

Preheat oven to 325 degrees F. Position rack in lower third of oven.

Place the ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake for 1 1/2 hours.

Meanwhile, in a small saucepan over medium heat, combine the jelly, butter, and thyme, whisking occasionally until the jelly and butter melt together and the mixture comes to a gentle boil, 1 to 2 minutes. Cover and set aside. In a medium bowl, combine the grapes and shallots. Set aside.

Baste the ham with the jelly mixture. Continue baking, basting with the jelly mixture and/or pan juices about every 15 minutes. When the internal ham temperature reaches 120 degrees F, add the grapes and shallots to the roasting pan, stirring to coat with the pan juices. Continue baking and basting until internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. (If the grapes and shallots aren’t tender yet, return the roasting pan to the oven.)

Slice enough ham to serve and arrange on plates or a platter. Season the roasted grape, shallot, and pan juice mixture with pepper and spoon some on top of the ham. Serve the remaining grape mixture on the side.

Serves 15-20 (4-ounce servings)

Nutrition:  Calories: 280 calories  Protein: 33 grams  Fat: 11 grams  Sodium: 2040 milligrams  Cholesterol: 105 milligrams  Saturated Fat: 5 grams  Carbohydrates: 14 grams  Fiber: 0 grams

Ham may be the star of the meal, but it also needs a a great supporting cast.  Be sure to check out this link to some of our favorite “Easy Easter Side Dishes.”  You can also click here to participate in our latest poll and vote for your favorite side dish!

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/03/28/easter-ham/feed/ 9 http://www.betterrecipes.com/blogs/daily-dish/2012/03/27/pizza-contest-winner/ http://www.betterrecipes.com/blogs/daily-dish/2012/03/27/pizza-contest-winner/#comments Tue, 27 Mar 2012 10:00:09 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=14003 Pear and gorgonzola cheese.  This sweet and savory combination just has that certain something…

When I heard that the winning recipe from our recent pizza contest showcased this classic Italian flavor combination, my mouth just watered and I was excited to make and photograph the dish. Let’s hear from our latest winner, Lou Sansevero!

Lou says, “I am s-o-o-o excited to have won BetterRecipes’ Pizza Contest for a second year in a row.  Some 46 years ago my first real job was as a pizzaiuolo (Italian for pizza chef) and although it only lasted about a year until I went  into the Marine Corps it left me with a life-long love of pizza making and a burning desire, which I am yet to fulfill,  to someday open my own restaurant.   This particular recipe is inspired by the memory of my grandfather, who immigrated to America alone at the age of 15, and who had a great love, which he often shared with me, for snacking on pear slices and Gorgonzola cheese.  

If I had one quote to share with my fellow BetterRecipe members it would be to remember that recipes are only a starting point, you need to add some of your own preference to them to make them yours and that you can never go wrong if you prepare what you love for those you love!”

 CARAMELIZED ONION GORGONZOLA & PEAR PIZZA  (click here to view and print recipe)  

Authentic Pizza Dough:

2 1/2 cups Bread Flour, plus additional for work surface

1 cup 105 Degree Water

1 Envelope Active Dry Yeast

1/4 cup Honey

1/4 cup Extra Virgin Olive Oil

4 tsp Salt

Toppings:

2 lbs Onions; Peeled, cut in half lengthwise and thinly sliced

1/2 stick Butter

2 Tbsp Extra Virgin Olive Oil

2 Tbsp Sugar

3 Large Pears, cored and sliced in half lengthwise

1 Tbsp Fresh Squeezed Lemon Juice

Balsamic Vinegar

1 cup Shredded Mozzarella Cheese

2 oz Gorgonzola or Bleu Cheese, crumbled

Salt & Freshly Ground Black Pepper, to taste

DIRECTIONS:

Authentic Pizza Dough:

In a 2 cup measuring cup, combine the water and honey, then stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn’t proof (get foamy) pour it out and start again as it is important to have a live yeast mixture. Meanwhile, place the flour and salt in a sifter and sift it into the medium bowl of a stand mixer. Make a well in the flour and pour in the olive oil and yeast mixture. Turn on the mixer, fitted with dough hooks, to knead. Continue kneading until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks. Scrape the sides of the bowl to move flour into the path of the hooks as needed. Turn the dough out onto a lightly floured surface and knead until smooth, but still slightly tacky. Add flour gradually as needed to reach the slightly tacky state, 3-5 minutes. Lightly oil a large mixing bowl with about 1 1/2 teaspoons of olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap or cloth and set in a warm, draft free place until nearly doubled in size, 1-1 1/2 hours. Place a pizza stone on the middle shelf of the oven and heat to 450 degrees.

Remove the risen dough ball from the bowl and place it on a lightly floured work surface. Flatten into a thick disk and with fingertips and palms, working from the center of the disk out to the edges, pressing into a thin disk of dough 10-12 inches around and about 1/8 inch thick. If necessary, use a rolling pin to achieve the 1/8 inch thickness, but don’t worry if the pizza isn’t perfectly round. That is called rustica and is the way real Italian pizza looks in Italy. If really brave, try the spin and toss method of forming the pie, but just remember to use your knuckles when spinning and tossing as fingertips can cause holes. Sprinkle flour over the surface of the thin disk as this will become the bottom of the pie when placed on the peel. Distribute some cornmeal over the surface of a pizza peel and transfer the formed pizza base onto the peel, insuring that the lightly floured side is on the bottom.

Toppings:

In a large saute pan, melt the butter and add the olive oil so the butter doesn’t burn. When the oil and butter mixture is hot, add the onions and sprinkle with the sugar. Saute the onion until they begin to brown. Stir in 4 tablespoons of the Balsamic vinegar and continue sauteing until the onions are caramelized. Slice each half pear in half and slice the resulting quarters lengthwise into thin slices. Gently toss the pear slices with the lemon juice so they don’t turn brown. Place a pizza stone on the middle shelf of the oven and preheat to 450 degrees. Place one of the dough balls on a lightly floured work surface and flatten it into a thick disk then, with fingertips and palms, work from the center of the disk out to the edges, pressing into a thin disk of dough 10-12 inches around and about 1/8 inch thick. If necessary, use a rolling pin to achieve the 1/8 inch thickness, but don’t worry if the pizza isn’t perfectly round. That is called rustica and is the way real Italian pizza looks in Italy. If really brave you can try the spin and toss method of forming the pie, just remember to use your knuckles when spinning and tossing as fingertips can cause holes. Sprinkle flour over the surface of this thin disk. This will become the bottom of the pie when placed on the peel. Distribute some cornmeal over the surface of a pizza peel and transfer the formed pizza base onto the peel insuring that the lightly floured side is on the bottom. Evenly spread 1/2 of the caramelized onions over the pizza, evenly arrange half of the pear slices on the pie, evenly crumble 1/2 of the Gorgonzola over the pie and finally evenly distribute 1/2 the shredded mozzarella. Gently shake the peel to insure the pizza moves freely. If it doesn’t, gently lift the edges of the pizza and distribute additional cornmeal until it does. Using the peel, slide the pizza onto the stone and bake until the cheese is melted and bubbly, about 12 minutes. Remove from the oven, then slice and serve. Repeat with the remaining dough, toppings and cheeses.

I would also like to offer a round of applause for the latest Reader’s Choice Winner, Bobbie Keefer (aka BobbieCooks) for her Apricot Bacon Pizza with Dates and Cashews!

Bobbie says, “To me, creative cooking is all about trial and error. It is about taking chances and figuring out what ingredient is going to make a recipe stand out, and most importantly taste delicious. The combination of ingredients in this pizza give it a wonderful mix of flavors, colors, and textures. That’s what makes it so appealing.  It looks like a gourmet pizza yet it is easy to make. It is so rewarding when a recipe comes together and others like it!”

If you love “fix it and forget it” recipes with only a few simple ingredients, this prize package is for you.

Here is what you could win: 

CrockPot 3 quart Slow Cooker

Simple 1-2-3 Slow Cooker Recipes Cookbook

Here is all you have to do:

Leave a comment here on the blog telling us your favorite meal to prepare in a slow cooker! 

It’s that easy.  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

*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!

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/03/26/blog-giveaway-321-crockpot-prize-package/feed/ 494 http://www.betterrecipes.com/blogs/daily-dish/2012/03/23/fitness-friday-6-satisfying-lean-protein/ http://www.betterrecipes.com/blogs/daily-dish/2012/03/23/fitness-friday-6-satisfying-lean-protein/#comments Fri, 23 Mar 2012 10:00:51 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=14328 It’s official….the More/Fitness Half Marathon is only 3 short weeks away!  Not only are the training runs getting longer, but my schedule is getting busier.  This weekend I will be covering the Pillsbury Bake-Off and then I attend the IACP conference.  Yikes!  Looks like the hotel treadmills will be getting a workout.

Inspirational quotes and Pinterest has been a great motivator throughout my training.  This week was the “what was I thinking week” given the upcoming busy schedule.  As much as I wanted to “turn back” I knew this was the time to dig deeper and move forward!

Speaking of Pinterest, I wanted to tell you about a fun “Pin It to Win It!” contest going on right now.    Click here to read all about the contest.  Follow the directions above and you could win a gym membership, healthy pork and free groceries!

This lean pork dish is perfect for anyone looking for a heart healthy and delicious protein.  Serve with fresh, seasonal asparagus spears, some roasted new potatoes, and your have a fantastic spring meal!  Check out the lean pork facts at the end of the recipe.  Incorporating lean pork tenderloin into my half-marathon training regime is satisfying, healthy and delicious!

Sage Pork Tenderloin Medallions with White Wine Jus  (click here to view and print recipe)   

2 tablespoons whole-wheat flour

1/2 teaspoon dried rubbed sage

1/4 teaspoon each salt, pepper and garlic powder

4 teaspoons olive oil, divided

1 pork tenderloin (about 1 1/4 pounds), trimmed if needed

1/2 cup reduced sodium or organic chicken broth

1/2 cup dry white wine, such as Chardonnay (or substitute with 1/2 cup apple juice + 1 teaspoon white wine vinegar)

2 teaspoons spreadable butter with canola oil (or substitute butter)

Stir together flour, sage, salt, pepper and garlic powder in a shallow dish or plate, and preheat a large skillet over medium heat. Slice pork crosswise into 3/4-inch thick medallions and arrange flat on a cutting board. Pound with a mallet to 1/2-inch thickness and coat pork in flour on all sides.

Add 2 teaspoons oil to the pan. Once the oil shimmers, place the pork in a single layer. You may need to divide the pork into two batches to avoid overcrowding the pan. Brown on one side for 2 to 3 minutes and turn to brown the other side. Remove pork onto a plate and scrape the brown bits up from the bottom of pan with a wooden spoon, putting them into the measured broth or wine. Add the remaining 2 teaspoons oil to pan and repeat the cooking procedure. Add the pork to the plate.

Remove pan from heat, add wine, place back on heat, and simmer for 4 minutes or until wine reduces down to a couple of tablespoons. Add broth and simmer 3 minutes or until reduced by half.

Remove from heat, swirl in butter, and add pork back to the pan to coat. Arrange pork on plates and spoon sauce on top.

Makes 4 servings

Nutritional Information per Serving:  Calories: 244 Fat: 8g Saturated Fat: 2g Cholesterol: 68mg Sodium: 219mg Carbohydrates: 4g Protein: 31g Fiber: 0.5g

Heart Healthy, Lean Pork Facts:

-The American Heart Association (AHA) has recently certified pork tenderloin as a heart-healthy food.

-Ounce for ounce pork tenderloin is as lean as boneless, skinless chicken breast.

-Eating healthy does not mean skimping on flavor or satisfaction. Consumption of flavorful, extra lean protein like pork tenderloin while dieting has been linked to greater satiety and retention of muscle mass. Greater satiety, or a feeling of fullness, will reduce hunger and the urge to over-eat.

-Pork tenderloin packs big nutrients in every lean serving. At just 120 calories, a 3-ounce portion of tenderloin is an “excellent” source of protein, thiamin, vitamin B6, phosphorous and niacin and a “good” source of potassium, riboflavin and zinc— yet accounts for only 6 percent of the calories in a 2,000-calorie diet.

-On average, the most common cuts of pork have 16 percent less total fat and 27 percent less saturated fat than 21 years ago.

-Today’s leaner pork can be enjoyed medium rare for optimal enjoyment. The U.S. Department of Agriculture (USDA) recently announced that pork can be safely cooked to 145 degrees Fahrenheit, followed by a three-minute rest time, resulting in juicy and tender pork that’s more delicious than ever.

From today until Thursday 3/29 you can enter to win a Holiday Ham!

Here is all you have to do:

Leave a comment here on the blog telling us your favorite side dishes to serve along with your holiday ham.  

Not sure what to serve?  Check out our Easy Easter Sides page for recipe ideas.  Plus, you can find three fun ways to prepare your Easter Ham below.  Good luck everyone!

Apple-Maple Country Ham

Balsamic-Maple Glazed Ham

Crock-Pot Citrus Ham

Take a look…

http://www.youtube.com/watch?v=PDYO_dBsZ80

For links to all the stories check out my mom’s blog, The Culinary Cellar, or follow my Pillsbury Bake-Off Pinboards!

Pillsbury Bake-Off Cookbooks

Pillsbury Bake-Off Grand Prize Winners

After almost a year of writing the Bake-Off blogs, we thought it might be fun to put together the grocery list it took to prepare all of the winning recipes.  This grocery list is daunting, but remember it was spread over a years’ time.  See if you can tell which ingredients are from the ’50′s, ’60′s, ’70’0s, ’80′s, ’90′s, and present time!

The Official Pillsbury Bake-Off  Grand Prize Winners Shopping List

Refrigerated, Dairy, and Frozen Products:

-Crescent Rolls- 10 tubes
-Hungry Jack Biscuits- 2 tubes
-Pizza Crust- 1 tube
-All Ready Pie Crust- 3 boxes
-Refrigerated Peanut Butter Cookies- 1 roll
-Ready-to-Bake Sugar Cookies- 1 roll
-Butter-  32 sticks
-Eggs- 73
-Milk- 9-3/4 cups
-Buttermilk- 1 cup
-Heavy Cream- 1 quart
-Cream Cheese- 4 (3 ounce packages) and 1 (8 ounce package)
-Sour Cream- 4-1/2 cups
-Cottage Cheese- 1 cup
-Orange Juice- 2 cups
-Shredded Cheddar Cheese- one package
-Shredded Mozzarella Cheese- one package
-Parmesan Cheese (small amount)
-Provolone Cheese- 1 package
-Frozen Waffles- one package
-Frozen Broccoli- 2 packages
-Frozen Spinach- 1# bag
-Vanilla Ice Cream- 1 gallon

Baking Items:

-All Purpose Flour- 66-1/2 cups
-Whole Wheat Flour- 4 cups
-Granulated Sugar- 19 cups
-Powdered Sugar- 15-3/4 cups
-Brown Sugar- 7-1/3 cups
-Evaporated Milk- 1 large can
-Sweetened Condensed Milk- 3 cans
-Dry Yeast- 12 (individual) packets
-Solid Vegetable Shortening- 5 cups
-Devil’s Food Cake Mix- 2 packages
-Chocolate Fudge Cake Mix- 1 package
-Yellow Cake Mix- 3 packages
-Brownie Mix- 1 box
-Corn Muffin Mix- 1 box
-Sweetened Flaked Coconut- 1 large package
-Semisweet Chocolate Chips- 5 cups
-Chocolate Squares- 2 ounces
-White Chocolate- 1 package
-Butterscotch Morsels- 1 package
-Hershey Kisses- 1 bag
-Caramels- 1 bag
-Marshmallows- 1 bag
-Cherry Pie Filling- 1 can
-Poppyseed Filling- 1 can
-Butterscotch Caramel Sauce- 1 jar
-Graham Cracker Crumbs- 1 cup
-Dates- 1 cup
-Dried Currants- 1 box
-Dark Raisins- 1 box
-Golden Raisins- 1 box
-Pecans- 10-1/2 cups
-Walnuts- 4 cups
-Almonds- 2-1/4 cups
-Macadamia Nuts- 1 small jar
-Peanuts- 1 small packet
-Hazelnuts (Filberts) – 1 cup

Meats and Poultry:

-Veal- 2 pounds
-Ground Beef- 1-1/2 pounds
-Chicken Thighs- 8
-Chicken Breasts- 4
-Cooked Chicken- 2 cups

Fresh Produce:

-Apples- 16
-Bananas- 2
-Lemons- 8
-Oranges- 1
-Blueberries- 2 cups
-Raspberries- 24
-Celery- 1 bunch
-Zucchini- 4
-Yellow Onions- 4
-Red Onion- 1
-Green Pepper- 2
-Garlic- 1 head
-Parsley- 1 bunch
-Chives- 1 container
-Sage Leaves- 1 container

Canned and Packaged Products:

-Creamy Peanut Butter- 1 jar
-Chicken Broth- 1 can
-Sliced Peaches- 1 can
-Tomato Paste- 1 can
-Pork ‘n Beans- 1 can
-Chickpeas- 1 can
-Pimiento-Stuffed Olives
-Dried Bread Crumbs- 1 cup
-Cream of Chicken Soup- 3 cans
-Cream of Vegetable Soup- 1 can
-Dry Onion Soup Mix- 1 packet
-Peach Preserves- 1 small jar
-Raspberry or Strawberry Preserves- 1 small jar
-Applesauce- 1 small jar
-Plain Couscous- 1 box
-Salsa- 1 jar
-Oats ‘n Honey Granola Bars- 4 bars
-Oatmeal- 2 cups
-Rice Krispies Cereal- 2/3 cup
-Croutons- 3/4 cup
-Pasteurized Cheese Spread- 8 ounce jar

Spices Needed:

-Apple Pie Spice
-Basil
-Black Pepper
-Celery Seed
-Cinnamon
-Cumin
-Dill Seed
-Garlic Powder
-Garlic Salt
-Italian Seasoning
-MSG
-Nutmeg
-Orange Peel
-Onion Flakes
-Oregano
-Paprika
-Parsley Flakes
-Poppy Seeds
-Poultry Seasoning
-Pumpkin Pie Spice
-Sesame Seeds
-Salt – Coarse and Table

Staples and Miscellaneous Items:

-Baking Powder
-Baking Soda
-Cornstarch
-Unflavored Gelatin
-Yellow Food Coloring
-Vegetable Oil
-Olive Oil
-Mayonnaise
-Honey
-Maple Syrup
-Molasses
-Corn Syrup
-Worcestershire Sauce
-Vinegar
-Dijon Mustard
-2 Tablespoons Brewed Coffee
-And…. 1 small airline-sized bottle of Whiskey!

This weekend I will be traveling to Orlando, Florida to cover the 45th contest.  One lucky contestant will be the next to make history and their recipe will be named the $1,000,000 winner.  Who will it be?  Tune into The Martha Stewart Show on Tuesday to find out!

After reading our Pillsbury Bake-Off Blogs, can you solve these pop quiz questions?

Pop Quiz:

1)  There have been 44 Pillsbury Bake-Off Contests.  How many grand prize winning recipes have there been?

2)  The contest was not held in 1965.  Why?

3)  After making all the grand prize winning recipes, why do I have leftover whiskey?

Yesterday was the first day of spring!  This time of year,it seems like the words “light” and “colorful” permeate our vocabulary.  This dessert fits the bill perfectly.  Not only that, it is only 4 simple ingredients and absolutely impressive.  If you have never made a cake roll before, don’t fear.  It is easier than it looks!

You will need a jelly roll pan, parchment paper, and a clean, low-lint cotton towel.  Preferably one with a tight broadcloth or flour-sack weave.  Follow these step-by-step photos and making a gorgeous cake roll is a breeze!

How to Make a Cake Roll

1.  Line your jelly roll pan with the parchment paper.

2.  Prepare and bake the angel food cake according to package directions.

3.  Sprinkle the towel with powdered sugar.  Cover a space large enough for the entire jelly roll pan.

4.  Cool jelly roll pan 10 minutes, loosen cake from edges of pan, turn upside down onto towel sprinkled with powdered sugar.

5.  Carefully remove parchment paper.

6.  Carefully roll hot cake and towel from narrow end.

7.  Cool completely on cooling rack, about 1 hour.

8.  Unroll cake and remove towel.  Spread lime sherbet in an even layer on cake.

9.  Roll up carefully.  Place roll, seam side down, on a large piece of foil.  Wrap in foil and freeze at least 6 hours until firm.

Lime Sherbet Angel Food Cake Roll  (click here to view and print recipe)  

1 box (1 lb) White Angel Food Cake Mix

1 1/4 cups cold water

Powdered sugar

5 cups lime sherbet, softened

1.  Preheat oven to 350 degrees.  Line 11 x 17 x 1-inch jelly roll pan with parchment paper.

2.  Beat cake mix and cold water with electric mixer on low speed for 30 seconds.   Beat on medium speed 1 minute.   Spread the batter in prepared pan.

3. Bake jelly rolly pan 20 to 25 minutes, or until top springs back lightly when touched in center.  Cool jelly roll pan 10 minutes.  Loosen cake from edges of pan.  Turn upside down onto towel sprinkled with powdered sugar.  Carefully remove parchment paper.   Trim off stiff edges of cake if necessary.  Carefully roll hot cake and towel from narrow end.  Cool completely on cooling rack, about 1 hour.

4.  Unroll cake and remove towel.  Spread lime sherbet in an even layer on cake.  Roll up carefully.  Place roll, seam side down, on a large piece of foil.  Wrap in foil; freeze at least 6 hours until firm.

5.  Remove from freezer and cut roll into 3/4 inch slices.  Store wrapped in freezer.

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/03/21/lime-sherbet-angel-food-cake-roll/feed/ 18 http://www.betterrecipes.com/blogs/daily-dish/2012/03/20/chinese-recipe-contest-winner/ http://www.betterrecipes.com/blogs/daily-dish/2012/03/20/chinese-recipe-contest-winner/#comments Tue, 20 Mar 2012 10:00:36 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=13990 If you enjoy the fresh flavors and satisfying crunch of a Chinese spring roll, wait until you see the recipe contest winner from our “Chinese Week!”

Congratulations to Roxanne Chan for her innovative and delicious “Inside Out Chinese Spring Roll Salad.”

Roxanne says, “I have recently become interested in working with rice paper and in viewing different recipes noticed quite a few for spring (or sometimes referred to as summer) rolls. I love creating salads and so when I saw the Chinese weekly theme I decided to combine a variety of the fresh vegetables found inside the spring rolls and bring them out into the salad bowl. For the dressing I used a variety of ingredients found in the dipping sauces that accompany the spring rolls. My recipe turned out to be a light, fresh, colorful and tasty  salad perfect to start off the spring season!”

This recipe calls for “Bean Thread” or “Mung Bean Noodles.”  These light, transparent noodles can easily be found in the Asian foods section of most grocery stores.  It was fun to work with a new ingredient!

The salad tastes just like the Chinese Spring Rolls I have enjoyed as appetizers in some of my favorite restaurants.  The dish is packed with colorful vegetables and the dressing mimics the dipping sauce you might use with traditional spring rolls.  I love the creativity in this recipe!  Roxanne suggests adding a few ounces of small cooked salad shrimp or flaked crab meat to turn this side dish into a main dish salad.

INSIDE OUT CHINESE SPRING ROLL SALAD  (click here to view and print recipe)  

Salad:

2 oz Bean Thread, mung bean noodles

3 cups Shredded Napa Cabbage

1 cup Torn Watercress

1 Carrot, cut into matchstick thin strips

1/2 cup Seedless Cucumber, cut into matchstick thin strips

1/2 cup Red Bell Pepper, cut into matchstick thin strips

1 Green Onion, minced

1 cup Chopped Baby Corn

2 Tbsp Snipped Cilantro

2 Tbsp Snipped Mint

Dressing:

1 Tbsp Sesame Oil

2 Tbsp Sweet Chili Sauce

2 Tbsp Lime Juice

1 tsp Soy Sauce

1 tsp Minced Ginger Root

1 Large Clove Garlic, crushed

1/2 tsp Lime Zest

Garnish- Black Sesame Seeds

DIRECTIONS:

Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths. Place in a large bowl along with the rest of the salad ingredients. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat. Garnish with sesame seeds.

I would also like to congratulate our latest Reader’s Choice Winner, Sherri Williams!  Her recipe for “Spicy Smoked Asian Riblets” earned the most votes during Chinese week.

Sherri says, “I’m a huge fan of grilled and smoked foods. The most important thing to remember when smoking meats is “low & slow…baste as you go”.  I think that my recipe stood out to our readers because it’s all about the ribs, grilling and smokin’!  Asian cuisine is so popular today. A fusion of Chinese ingredients and good ole’ American ribs smoked for hours are a marriage made in hog heaven.  Cooking is my love and passion!  The best way to share my passion is through entertaining, social media and internet. I’ve gotten so much exposure on Facebook, Twitter.  A lot of my family and friends voted for my recipe because I linked my recipe on these social media sites or they have personally enjoyed some of my creations.”

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/03/20/chinese-recipe-contest-winner/feed/ 18 http://www.betterrecipes.com/blogs/daily-dish/2012/03/19/blog-giveaway-wine-lovers-prize-package/ http://www.betterrecipes.com/blogs/daily-dish/2012/03/19/blog-giveaway-wine-lovers-prize-package/#comments Mon, 19 Mar 2012 10:00:18 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=13331 Cheers!  The prize package this week is for the wine lovers among us.  Whether you consider yourself an astute Oenophile, or just someone who likes to sip a glass of wine at dinner, this giveaway is for you!

By the way…if you love wine, be sure to drop by our “Wine with Everything” group!

First of all, wine needs to breathe.  Simply put, wine which has been allowed to breathe tastes better!  It opens up and releases its intended aromas and flavors.  But sometimes after a long day, you don’t want to make the effort to use a time consuming, cumbersome and inconvenient decanter.  That’s where this prize package comes in!

Here is what you could win:

Vinturi Red Wine Aerator - The design of this aerator speeds up the process with ease and convenience.  Simply hold Vinturi over a glass and pour wine through. The device draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantly. You’ll notice a better bouquet, enhanced flavors and smoother finish.

Vinturi White Wine Aerator - It’s a longstanding myth that white wine does not need aeration. The truth is that white wine displays the same improvements with aeration as red wine. This product has different internal dimensions and flow rates. The result is perfect aeration specifically for white wine!

The Food Lover’s Guide to Wine – a book offering endless serving suggestions and food pairings to your favorite wines.

Here is all you have to do:

Leave a comment here on the blog telling us your favorite wine!  You can be as generic as red, white or rose, or name a specific bottle and year.  Anything goes this week, wine lovers.  

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

*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!

Does anyone know if there is an app or maybe a fancy pedometer that will somehow beep or alert you every 1/10th of a mile?  I am looking for some sort of tool to keep track of my intervals.  Any advice would be amazing!

Now, let’s talk food…

As much as I would love to be one of those people who survive off of kale and Greek yogurt, sometimes my body just craves pasta.  Who says you can’t eat healthy while still enjoying some of your favorite comfort foods every once in a while?  I call this recipe the “lean cowboy” Chuck Wagon Chili Mac.

With a few easy substitutions this easy meal is not only a crowd-pleaser, it is also packed with veggies, fiber, and protein.  I used whole wheat pasta (you could also substitute quinoa pasta, another one of my favorites!) as well as no-salt-added tomatoes and a dash of reduced-fat cheddar cheese.  All the pleasure of a traditional chili mac without weighing you down.

Chuck Wagon Chili Mac  (click here to view and print recipe)

8 ounce uncooked whole wheat wagon wheel (or your favorite shape) pasta

1 pound lean ground turkey

3/4 cup chopped green bell pepper

3/4 cup chopped onion

1 can (14 1/2 ounces) no-salt-added stewed tomatoes

1 can (8 ounces) no-salt-added tomato sauce

1/2 teaspoon ground black pepper

1/4 teaspoon ground allspice

1/2 cup shredded reduced-fat  Cheddar Cheese

Preheat oven to 350 degrees F.  Cook pasta according to package directions.  Rinse and set aside.

Spray large nonstick skillet with nonstick cooking spray.  Add ground turkey, bell pepper and onion; cook 5 minutes or until meat is no longer pink, stirring frequently.

Stir in tomatoes, tomato sauce, black pepper and allspice; cook 2 minutes.  Stir in pasta.  Spoon mixture into 2 1/2 quart casserole.  Sprinkle with cheese.

Bake 20 to 25 minutes or until heated through.  Makes 6 servings.

As always, I wanted to leave you with an inspirational quote to carry with you throughout the weekend.  Seize the day, live in the moment, eat pasta…

I am thrilled to be traveling down to Orlando with Pillsbury to cover the contest again this year.  In fact, I will be a contributing writer to the “Behind the Scenes” blog on Pillsbury.com!

My first story was just posted yesterday.  Click on this link to read all about my unique family history with the Pillsbury Bake-Off:

Three Generations of Bake-Off Fun

That’s right!  My grandmother, my mother and I have all been finalists in this phenomenal cooking competition.  Stay tuned to Pillsbury.com for more of our posts leading up to the Bake-Off, as well as up to date information from the contestants and the winner!

In the meantime, I thought I would post the two recipes that took me to the Pillsbury Bake-Off years ago.  I competed with this first recipe when I was only 12 years old!  It is a light and fruity dessert, perfect to serve in Spring.  This recipe won $2,000 in the “desserts” category.

Raspberry-Filled Apricot Cake  (click here to view and print recipe)

Cake:

1 Pkg  (1 Lb. 2.25-oz.)yellow Cake Mix, with pudding

1 1/3 cups Apricot Nectar

2 Eggs

Filling:

1 cup Raspberry Spreadable Fruit or Jam

Frosting:

1 pkg (1-oz) Sugar-free Vanilla Instant Pudding Mix

1/2 cup Skim or Low-fat Milk

2 Tbsp Apricot Nectar

1 (8-oz) Frozen Light Whipped Topping, thawed

3 Tbsp Coconut, toasted

DIRECTIONS:

Heat oven to 350 F. Lightly grease and flour two 9- or 8-inch round cake pans.

In large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.

Pour into greased and floured pans.

Bake 350 F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; remove from pans.  Cool completely.

To assemble cake, slice each cake layer in half horizontally to make 4 layers.

Place 1 cake layer cut side up on serving plate; spread with 1/3 cup spreadable fruit.

Repeat 2nd & 3rd layers with fruit.

Top with remaining cake layer.

In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well.

Add thawed whip topping beat at low speed 2 minutes. Frost sides and top of cake.

Sprinkle top with toasted coconut.

Refrigerate at least 2 hours before serving. Store in refrigerator. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring occasionally.

I attended the contest again in 2000 when I was in college.  I may not have walked away with the $1,000,000 prize, but my recipe did make it on the cover of the Pillsbury Bake-Off Cookbook!

Smoky Southwestern Shepard’s Pie  (click here to view and print recipe)  

INGREDIENTS:

1 1/2 lb Lean Ground Beef, such as ground round

1/2 cup Chopped Onion

2 cups Water

3 Tbsp Margarine or Butter

1/2  tsp Salt

3/4 cup Milk

2 cups Instant Mashed Potato Flakes

1 (4.5-oz.) Can Chopped Green Chilies

4 oz (1 Cup) Shredded Mexican-blend Cheese

1 (10-oz.) Can Enchilada Sauce

1 or 2 Canned Chipotle Chilies In Adobo Sauce, drained, seeded and chopped

1/2 tsp Ground Cumin

1/2 tsp Dried Oregano Leaves

1 (11-oz.) Can Vacuum-packed Whole Kernel Corn With Red & Green Peppers, drained

1/8 tsp Paprika

1/3 cup sliced Green Onions

1 Small Tomato, cut into 6 wedges

DIRECTIONS:

Heat oven to 400 degrees. In large skillet, brown ground beef with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chilies and 1/2 cup of the cheese. Drain beef mixture. Add enchilada sauce, chipotle chilies, cumin and oregano; mix well. Bring just to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole or baking dish. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese. Bake for 13 to 17 minutes or until cheese is melted and filling is bubbly. Let stand 5 minutes before serving. To garnish, sprinkle with paprika and green onions; arrange tomato wedges in center of casserole.

Once a year we all have a little “Luck ‘O the Irish” and enjoy indulging in festive foods.  I have assembled this list of my favorite  St. Patrick’s Day inspired recipes.  For more ideas, be sure to stop by our  St. Patrick’s Day Recipes group!

10:   Irish Coffee

This drink was actually invented in San Francisco, but it is a fun way to enjoy a bit of Irish Whiskey any time of day!  

9:   Chocolate Cherry Guinness Cake with Cocoa Beer Frosting

Guinness Beer adds a bit of Irish flair to this frosted chocolate cake.

 8:  Homemade Shamrock Shake

No need to swing by the drive-thru when you can make this minty shake at home!

7:   Corned Beef Panini with Horseradish Mayonnaise

This recipe is a great way to use up leftover corned beef in the days after your St. Patrick’s Day celebration.

6:  3-Ingredient Irish Shortbread

With only three ingredients, this traditional shortbread recipe couldn’t be easier!

5:  Irish Soda Bread

St. Patrick’s Day isn’t complete without a warm loaf of Irish Soda Bread.

4:  Shamrock Rice Krispies Treats

Green frosting and a shamrock cookie cutter transforms the classic Rice Krispie Treat into a festive snack.  

3:  Potato, Cheese and Mushroom Pie

If you are looking for a new way to enjoy potatoes on St. Patrick’s Day, this savory potato pie is one of my favorites.

2:  Slow Cooker Irish Oatmeal

Steel-cut Irish Oats are a great choice for a healthy and hearty breakfast.  This recipe is easily prepared in the crock-pot!

1:  The Naughty Leprechaun

This is my favorite St. Patrick’s Day recipe for the name alone!  It is an adult version of the Shamrock Shake.  Be sure to check out the video demo on the link as well.  Cheers!

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/03/14/top-10-recipes-for-st-patricks-day/feed/ 13 http://www.betterrecipes.com/blogs/daily-dish/2012/03/13/grilled-cheese-recipe-contest-winner/ http://www.betterrecipes.com/blogs/daily-dish/2012/03/13/grilled-cheese-recipe-contest-winner/#comments Tue, 13 Mar 2012 10:00:07 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=13501 When you hear “Bon Appetit, Y’all!” you know it is time for a fantastic meal from our latest winner, Mary Louise Lever.  Her recipe for “Southern Style Sweet ‘n Sassy Bacon and Gruyere Cheese Panini” earned top honors from our judges in the recent “Grilled Cheese” contest.

Mary Louise says, “What a thrill it is to win this contest with my Panini!  My Mother  taught me to use ingredients on hand and add an element of surprise to a dish.  I continue to use this culinary concept.  Being from the South, I enjoy adding ingredients that are indigenous to my heritage and pepper jelly and bacon rank high on my list of flavorful and readily available ingredients!  To the food police – I say, everything in moderation! 

Although I make my own pepper jelly (of course), I also use the recommended brand in my recipe which is almost as tasty as mine.  As a time saver, I use the purchased bacon crumbles which are delicious – but sometimes I lament not having the pan-cooked bacon with its added bonus of savory bacon drippings to add to some my recipes!  My tasters said that adding the artisan Gruyere cheese to the Panini elevated it to “gourmet” with my Southern touches!  My  Mom would be so proud too!”

SOUTHERN STYLE SWEET ‘N SASSY BACON & GRUYERE CHEESE PANINI  (click here to view and print recipe)

3 Tbsp Spicy Red Pepper Jelly

1/3 cup Purchased Real Crumbled Bacon or Can Make Own

8 slices Hearty Country-style Sandwich Bread

4 slices Deli-cut Gruyere Cheese

1/4 cup Softened Butter, as needed

Powdered Sugar

Extra Pepper Jelly

Directions:

Combine pepper jelly and bacon in small dish; set aside.

Lay bread slices onto wax paper. Spread each slice with divided pepper jelly mixture. Top 4 slices of bread with cheese and cover, face-down with remaining slices, pressing slightly. Brush outsides of each with butter.

Place on heated Panini press and cook until golden and crisp. Repeat process as needed.

If desired, place on wire rack in low-heat oven to keep warm.

To serve,slice diagonally and place on 4 individual plates. Dust each with powdered sugar. Serve with extra pepper jelly if desired.

I would also like to extend a round of applause to our “Reader’s Choice Winner” Allison Luxenberg also known as “PackOf3” here on Better Recipes.  Her recipe for “Sweet Blue Pig Grilled Cheese” received the highest number of votes during Grilled Cheese week.  Thanks so much for your votes!

There is no reason to make reservations or call for pizza delivery.   With this “Gourmet Pizza Prize Package” you have all the tools you need to create authentic pizzas at home!

The prize package includes:

-Pizza Stone

-Gourmet Pizza Cookbook

-Pizza Paddle

-Pizza Cutter

Here is all you have to do:

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

It’s that easy!  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

*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!

So far the distances aren’t too far, so I have started to keep track of my times in an effort to guesstimate how long it will take me to complete all 13.1 miles.  But you know what?  I am not going to let that number on the clock bother me.  I know I am not fast, I won’t be a leader in my age group, I am in this to cross that finish line!

Yesterday for lunch I made one of my favorite whole grain salads.  This dish is flavorful, filling and a fun way to enjoy an ancient grain – farro.  This is a great post-workout meal.  It also is perfect for a brown bag lunch as it can be enjoyed warm or room temperature.

One of the most intriguing culinary trends emerging in the past few years has been the popularity of “ancient grains” such as quinoa, kamut, spelt, amaranth, buckwheat and farro. These hearty, nutrient-rich whole grains add unbelievable texture to recipes. If you are looking to break out of a pasta or rice rut, why not give one of these “ancient grains” new life in a modern dish.

This simple, yet decadent recipe uses the robust ancient Mediterrenean grain farro, and pairs it with cubes of ricotta salata, a dry salted ricotta cheese that has a sharp, almost tangy flavor.

WARM MEDITERRANEAN FARRO SALAD  (click here to view and print recipe)

1 cup farro, rinsed
2 cups water
1/4 teaspoon salt
1 cup cubed ricotta salata
2/3 cup toasted coarsely chopped walnuts
2/3 cup chopped Italian flat leaf parsley
1/3 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon grated fresh lemon rind

Lemon Oregano Vinaigrette:

3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons canola oil
1 Tablespoon white vinegar
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)

Garnish: Sprigs of flat leaf parsley or fresh oregano

1. Place farro, water, and salt in a 2-quart saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer until liquid evaporates, about 20 minutes.
2. While farro is cooking, place all remaining salad ingredients except dressing in a medium serving bowl. After farro is cooked, spoon into a colander and let cool for 5 minutes, stirring frequently. Place warm farro in serving bowl with other ingredients and stir to blend.
3. Combine all dressing ingredients except oregano in a blender or food processor. Transfer to a bowl and stir in fresh oregano. (note: if you use dried oregano, you can just add to the rest of ingredients in blender)
4. Add dressing and stir to coat all ingredients. Serve warm or at room temperature. Serves 6.

Every Friday I like to leave you with a quote to think about and take with you into the weekend.  Like I said, I am not going to obsess about my time on this half-marathon journey.  I think time is such a gift and each day we get to choose how we spend it.  How are you going to make every second count?

Previous Fitness Friday Posts

Fitness Friday #1:  Butternut Squash and Parsnip Salad

Fitness Friday #2/3:  Avocado Stuffed with Quinoa Salad

“I have had an online food blog for almost 10 years called “Italian Food Forever” where I enjoy sharing the recipes with my blog visitors that I have collected over the many years I lived in Italy.  We now live in Umbria, Italy 6 months out of the year where we have a farmhouse rental, Il Casale di Mele.  I love preparing dishes like this one for our farmhouse guests every summer.  Throughout the years we spent living in Italy, I learned to appreciate simple, rustic, Italian cuisine and many of my personal recipes reflect that.  I understand how busy family life can be these days, and therefore I try to create recipes that can be assembled and prepared quickly, but are also delicious and elegant enough to serve to guests.  I have prepared this easy pasta dish many times for both family and friends and it always gets rave reviews!”    

Pasta With Mascarpone Chicken Sun-Dried Tomatoes & Spinach  (click here to view and print recipe)  

Ingredients:

1 cup Mascarpone Cheese, at room temperature

1 Lemon, zest and juice

1 tsp Cracked Black Pepper

3 Boneless Skinless Chicken Thighs, trimmed and 1″ dice

1 1/2 Tbsp Olive Oil

2 cloves Garlic, peeled and minced

Salt & Pepper, to taste

1/3 cup Chopped Sun-dried Tomatoes

1× 9 oz bag Baby Spinach

1× 500 Gram Pkg Pasta

to Serve:

Sauteed Garlic Breadcrumbs or Grated Parmigiano Reggiano or Pecorino Cheese

Directions:

Combine the zest, lemon juice, mascarpone and pepper in a bowl, then whisk to combine. Bring a pasta pot of salted water to a boil. Meanwhile, heat the oil in a skillet and cook the chicken until it is cooked through and just beginning to brown, 6-8 minutes. Add the garlic and cook another minute or two, then season with salt and pepper. Cook the pasta until al dente, taking it off the heat 1-2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot and set over medium heat. Stir in the mascarpone and lemon mixture, chicken, tomatoes and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water, if needed. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

We also have a fantastic Reader’s Choice Winner this week, Pat Harmon, also known as “patcook!”

Penne Pesto Goat Cheese Alfredo with Chicken Sausage and Sun-Dried Tomatoes  (click here to view and print recipe) 

Pat says, “Thanks so much for the good news. I tried realllly hard to drum up the votes for this one as I really liked my recipe. Sometime ago, I had this carton of goat cheese in the fridge for a while and I was afraid it may go bad so when I was creating this dish, I decided to use it for the creamy sauce of Alfredo and was pleased. My quote might be – “Never be afraid to try something new when experimenting with cooking – it just might be the right thing for your dish.” I think that using Facebook was perfect for getting the word out for votes from my family, friends and cooking friends. We have a close-knit circuit to support each other and they really came through for me. Besides, some of them indicated they will try my recipe as it sounded good to them. I am grateful for having the opportunity to enter and win. You know, these recipes that we create are like our “kids”. We want everyone to like them and for them to be successful in a contest.”

In a giant tent along the sandy beaches of Miami, a “who’s who” of the food world gathers to battle it out for the best burger.  It is the hottest ticket in town because the attendees have the opportunity to sample outstanding burgers from restaurants across the country.

Burger Bash by the Numbers:

32 hamburgers prepared by a culinary team of 192 representing 9 states, 11 cities in a 60,000 square foot venue, the length of 2 NFL football fields.

Over 12,000 pounds of 10 different varieties of ground meat to make up 65,000 burger portions

1,400 pounds of smoked bacon

1,800 pounds of 11 different cheeses

170 gallons of Heinz ketchup and mustard

75 cases of Cultivate wines

11,000 servings of Amstel Light Beer

80 gallons of frozen hot chocolate

3,500 + burger aficionados

The evening is hosted by Rachael Ray.  This year, for the first time, she was also a competetor!  Her “BBQ Burger with Sweet ‘n Spicy Pickles” featured a smokey barbeque sauce and homemade spicy pickles.

She faced stiff competition from Iron Chef Bobby Flay representing his restaurant “Bobby’s Burger Palace.”  He served a “Buffalo Style Burger Crunchified” featuring red hot sauce, blue cheese dressing and potato chips.

Top Chef All-Stars champ Richard Blais threw his hat into the ring with a dish from his restaurant Flip Burger Boutique in Atlanta, GA.  The “rBQ Burger” was prepared with fried pork belly, pimento cheese, B & B pickles, and smoked mayo.  On the side were Vodka Battered Onion Rings served with an Amstel Light Honey Mustard and Offal-tine Milkshake.

Guy Fieri showed up to represent his latest endeavor “Guy’s Burger Joint” onboard Carnival Cruise Lines.  His “Straight-Up with a Pig Patty” was 80/20 ground chuck, a liberal slathering of donkey sauce, all topped off with a bacon patty.  On the side were “Rojo Onion Rings” and “Salted Whiskey Caramel Shake.”

I have to say, that shake was hands down the best sweet treat of the night.  I just might have to try and re-create that one at home!  

 After hours of grazing and sipping, it was time to announce the winners!  Guy took the first prize of the night, the “Heinz Best Dressed Award” for the best burger toppings.  He was awarded a $1,000 check to his charity of choice.

Then it was time to announce the big winner – the Amstel Light People’s Choice Award, voted on by the crowd.  We were all given a token to vote for our favorite burger.  If you watch The Chew (or follow our Facebook or Twitter pages) you already know the outcome!

Michael Symon was the big winner of the evening for his “Porky Burger.”  From his restaurant “B Spot” this winning dish is a pork and bacon burger topped with pulled pork and slaw.  On the side Michael served Pork Cracklin’.

This burger was so unique and original!  It was packed with pork-tastic flavor and got my vote for the evening.  This was a three-peat for Michael, as he had won the Burger Bash twice before!  Needless to say, this guy knows his burgers!

The Chew produced a fun segment from South Beach, check it out!

http://www.youtube.com/watch?v=89iDnfxUSIQ

And now, the moment you have all been waiting for…the winning recipe!

Michael Symon’s Award-Winning Porky Burger 

Ingredients

For the Burger:

8 ounce Ground Sirloin

8 ounce Ground Short Rib

8 ounce Ground Brisket

3 ounce Ground Bacon

Kosher Salt

Cracked Black Pepper

4 Brioche Buns

Pulled Pork Butt with C-Town BBQ Sauce

Cole Slaw

Mayo

Olive Oil

For the Cole Slaw:

1 Head Savoy Cabbage (shredded)

3 Carrots (shredded)

5 Scallions (thinly sliced)

1 cup Cilantro (chopped)

1 cup Parsley (chopped)

1/3 cup Pickle Juice

1/2 cup Mayonnaise

1 tablespoon Salt

1.  For the burger: Build a medium-hot fire in your grill or preheat a stovetop grill pan.

2.  Combine all the meats together and form into 4 patties (about 3 1/2 inches in diameter each). Season the patties with salt and cracked black pepper, to taste. Make a thumbprint in the middle of the burger to keep from shrinking while cooking.

3.  Brush the outside of the patty with a little olive oil. Put the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and grill for 3 minutes for medium- rare. Remove them to a plate.

4.  Put a small spread of mayonnaise on each bun and toast lightly on the grill.

5.  Build the burgers by sandwiching them between the brioche buns along with a spoonful of slaw and pulled pork butt BBQ.

6.  For the coleslaw: In a mixing bowl add chopped herbs to the shredded cabbage. Add the remaining ingredient and toss to combine. Add more salt if necessary.

If you want to watch Michael Symon demonstrate his winning recipe, check out this segment from The Chew:  

http://beta.abc.go.com/shows/the-chew/recipes/Porky-Burger-Michael-Symon 

A few weeks back while working on the “Frozen Red Velvet Cake” recipe and video, I decided to try a little experiment.  Frozen “Faux-Reos.”  (Ha ha…Get it?)

I had these Nabisco Chocolate Wafers on hand for the recipe and when I tasted one by itself, it tasted just like the cookie part of an Oreo!   (They are made by the same company, maybe the formula is similar?)

Then I took some fat-free Cool Whip and wondered if it could be used to mimic the filling.  Voila!  The frozen “faux-reo” was born!  They taste awesome and are a lighter alternative to the classic cookie.  I love “no-recipe” recipes like this every once in a while.  So simple and satisfying!

Frozen “Faux-Reos”  

Nabisco Chocolate Wafer Cookies

Fat-Free Cool Whip, slightly thawed

Sandwich a dollop of Cool Whip between two Chocolate Wafer Cookies.  (Add more for a “double stuff” effect!)  Place freezer until Cool Whip firms. Enjoy!

Update:  Last night I took a quick trip over to my local grocery store to see if I could find the special “Birthday Cake” Oreo cookies.  They had a huge display to celebrate!

Of course, I had to buy the limited edition flavor to give it a try!  The cookie was the same and the filling smelled and tasted a bit like buttercream frosting.

There were also some fun and festive sprinkles in with the cream filling.

Yep, I just happen to own an “Oreo Cookie” glass…perfect for dunking into milk!

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/03/06/happy-birthday-oreo/feed/ 2 http://www.betterrecipes.com/blogs/daily-dish/2012/03/05/blog-giveaway-nook-tablet/ http://www.betterrecipes.com/blogs/daily-dish/2012/03/05/blog-giveaway-nook-tablet/#comments Mon, 05 Mar 2012 11:00:26 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=13325 Monday…blog giveaway day!

A while back I posed a question on our Facebook page.  What would you like to see as a prize in one of our weekly blog giveaways?

There were tons of great ideas and lots of people suggested e-readers or tablets.  Well folks, here you have it!

Quick shout out to last week’s winner of the “Taste of Peru” Prize Package.  Congrats to #161 TinaMarie Triliegi!  

This week you could win a brand new NOOK Tablet from Barnes and Noble!  This fast, light and powerful 8 GB tablet is tops for all of your reading and entertainment needs.

-Watch movies, tv shows, or play music

-Browse the web, check your email or watch smooth streaming video

-Access over 2.5 million books and magazines

-Download Apps

Plus, you don’t have to worry if you are not “tech savvy!”  You can always get FREE Nook support in any Barnes and Noble store.  While in the store you can enjoy free wi-fi as well as enjoy special offers on books and cafe treats.

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/03/05/blog-giveaway-nook-tablet/feed/ 634 http://www.betterrecipes.com/blogs/daily-dish/2012/03/02/avocado-stuffed-with-quinoa-salad/ http://www.betterrecipes.com/blogs/daily-dish/2012/03/02/avocado-stuffed-with-quinoa-salad/#comments Fri, 02 Mar 2012 11:00:09 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=13001 Fitness Friday is back!  This week I have combined week 2 and 3 because last Thursday night my computer decided to go to the big Mac Store in the sky.  It was a sad day when I had to lay it to rest, but I am now the proud owner of a new laptop!

As I round out the second week of training for the More/Fitness Half Marathon I am beginning to realize this might be harder than I anticipated.  So far the runs aren’t very long (yippee!) but it has been a struggle to find the time each day to get in the training.  It is especially hard when I am traveling.  Any advice would be much appreciated.  I am still in the early stages of this journey and I definitely need your support!

The “Fitness Friday” recipe this week also comes from my travels in Peru.  When a salad is this good, it doesn’t feel like health food!

Quinoa Stuffed Avocado  (click here to view and print recipe)

2 cups tri-color quinoa, cooked

1/4 cup red onion, small dice

1/2 cup cucumber, small dice

1/2 cup tomatoes, small dice

2 Tablespoons fresh cilantro, chopped

2 Tablespoons olive oil

1 teaspoon red wine vinegar

1/2 teaspoon salt

4 avocados, halved and pitted

Prepare quinoa according to package directions.  Fluff with a fork and transfer to a large bowl.  Mix in the red onion, cucumber, tomatoes, cilantro, olive oil, vinegar and salt.  Cut each avocado in half and gently scoop out of the shell, keeping it intact.  Scoop the quinoa salad into the center of each avocado.  Serve immediately.

Quinoa is a staple of Peruvian cuisine.  It also just happens to be very “in vogue” right now!  This ancient grain is packed with protein and is gluten-free.  It is actually closely related to species like beets or spinach!  We enjoyed quinoa at just about every meal in Peru, and I never got tired of it.  This salad was one of my favorites.  I chose to make it with “rainbow” quinoa for color, but you can prepare it with your favorite.

Quinoa comes in many different colors and forms.  Black, white, red, or rainbow.  It also comes in flakes (to prepare like oatmeal), or even made into your favorite shapes of pasta!  Whole Foods carries many different options and varieties.

As I continue on this journey to the Half Marathon in April, I have to remind myself sometimes you have to open the door to something new in order to grow and discover.  And sometimes you just have to open the front door and go out for a run…

Once again, I wanted to share a little inspirational quote to take with you through the weekend.  I’m not going to beat myself up for missing a few workouts this week, instead I will persevere and look forward to the success that my come tomorrow!

“Be of good cheer.  Do not think of today’s failures, but of the success that may come tomorrow.  You may have set yourselves a difficult task, but you will succeed if you persevere; and you will find joy in overcoming obstacles.  Remember, no effort that we make to attain something beautiful is ever lost.”  Helen Keller

Top Ten Staples of Peruvian Cuisine

10.  Lucuma

Lucuma is a fruit unique the Peru’s Andean region.  Some say it tastes like a cross between maple and sweet potato, but honestly, I think it tastes like butterscotch!  In fact, when South America was first colonized, the conquistadors used to refer to lucuma as “butterscotch fruit!”  It was one of the most unique fruits I have ever tasted.

Unfortunately, it is nearly impossible to find this fruit fresh in our markets here.  However, I was blown away when I found “Lucuma Powder” right there in Whole Foods!  That’s when I decided to get creative…

When I tasted this fruit in Peru, it was in the form of a pudding for dessert.  It was hands down the best “butterscotch” pudding I had ever tasted!  (Not the unbearable sweet stuff that is so often served in the US.)  They drizzled a bit of chocolate on top and offered an extra bowl just in case you wanted a little more on the side.  I set out to try and recreate this pudding using the lucuma powder from Whole Foods.  The result was a close match!  Of course, it could never compare to the dessert made from the fresh fruit, but if you want to try something new and unique, give lucuma powder a go!

Peruvian Lucuma Pudding  (click here to view and print recipe)  

1/4 cup cornstarch

1/4 teaspoon salt

1/4 cup lucuma powder

3/4 cup sugar

3 cups whole milk

4 egg yolks

Chocolate ice cream topping

In a medium saucepan, combine cornstarch, salt, lucuma powder, and sugar. Before placing on the stove, whisk in the milk. Place saucepan over medium heat, and cook, stirring frequently, until the mixture comes to a hard boil. Stir constantly 1 minute. Take the saucepan off the heat. Place the egg yolks in a small bowl. Add about a 1/2 cup of the hot liquid to the egg yolks and whisk quickly. Add the tempered egg yolks to the rest of the mixture and whisk to combine. Place back on the stove. Bring to a boil once again and stir constantly for 1-2 minutes, or until the pudding thickens. Divide into 4 (1 cup) serving dishes. Cover with plastic wrap, pressing wrap directly on top of pudding to prevent a skin from forming. Refrigerate for at least 1 hour. Before serving, drizzle with chocolate ice cream topping, and serve extra chocolate on the side.

9.  Inca Kola

Ok, so this might not be the most “gourmet” food to mention, but while in Peru, you simply have to try it.  When I say try, I really mean take a small sip.  That is about all I could handle!  I had no idea what to expect.  This South American soda pop is said to have the flavor of lemongrass, but everyone claimed it tasted like bubble gum.  Well, they were right!  It was unbearably sweet and tasted like liquid bubbalicious.  The adults on this trip couldn’t handle more than a taste, while some of the kids seemed to love it!

8.  Sal Rosada

Gourmet Peruvian pink salt is absolutely marvelous.  This coarse salt is outstanding on fish or meat, tossed with roasted vegetables, or, my favorite, sprinkled on top of poached eggs.

I bought this bag right next to the salt pans of Maras.  These fascinating salt pan terraces have been mined by local families for over 500 years.  What a sight to behold!  We even had a chance to dip our fingers into the warm, salty stream that feeds into this area.  Just a small taste was enough, it was unbelievably salty!

7.  Quinoa

One of my absolute favorite staples of Peruvian cuisine is quinoa.  Whether is it white, red, black, or rainbow, I think this high protein grain is simply delicious.  We even enjoyed quinoa at breakfast in Peru by eating quinoa flakes!  They are delicious sprinkled on top of yogurt or warmed with milk like oatmeal.

Come back to The Daily Dish tomorrow for a fresh quinoa salad I created to taste exactly like one we enjoyed in Peru!

6.  Alpaca

Yes, these fluffy creatures are absolutely adorable.  They also happen to be delicious!

Llamas and alpaca thrive in this mountainous environment which is difficult for raising cattle.  Alpaca is the local alternative.

Yesterday I featured a recipe for “Lomo Saltado”.  I prepared it with beef, but I was lucky enough to enjoy the dish prepared with alpaca in Peru.  I have to admit, it might be one of my new favorite proteins!  The meat was very lean and flavorful.  Now, if I can just find a butcher in LA who carries it!

The fur from alpaca is lighter than wool and as soft as cashmere.  The markets are filled with hats, scarves, socks and ponchos made with alpaca.  Food and fashion…my two favorite things!

5.  Corn

Corn is another staple of the Peruvian culture and cuisine.

This purple corn is used to make a drink called “Chicha Morada.”  It can also be made into “Mazamorra Morada” a sweet pudding with cinnamon.

My favorite snack in Peru were these toasted corn kernels.  I would describe them like Corn Nuts, or maybe unpopped popcorn kernels, but much softer.  This bowl was brought out at the beginning of a meal in Lima to snack on while we sipped Pisco Sours.  I couldn’t get enough!  I even bought a little pack at the airport to take home and enjoy later.

4.  Coca Leaves

Yes, this is the same plant that is used to make cocaine.  No, you do not get high off of it!  Coca does contain alkaloids used to produce the illegal drug.  However the coca leaf is not cocaine, just as grapes are not wine.

When consumed in the form of hard candy or tea, it can actually help with altitude sickness.  Something you might need at 13,000 feet!

When we walked to this iconic view of Machu Picchu, we were given the option to take an extra 2 hour hike to the summit called “Sun Gate.”  There was no way I was going to travel all the way to Peru and not absorb every moment!  If the ancient Incas could do it, I certainly had to try.  Besides, I had the luxury of a walkway path and granite stairs (more on that in a moment).

When we reached the top, our guide, Ernesto, performed a quick ritual that is a sacred part of his Incan culture.  He gathered a few coca leaves in his hands and offered them up to the mountain as a way to say thank you to mother nature for protecting us on our journey.  After a moment he blew the coca leaves from his hands and they were carried away by the wind.  It was a touching and beautiful moment.  After our ascent up the mountain, I was ready to say “thank you” to her as well!

(Imagine this photo was taken around the corner and about 1,500 feet up from the previous image!)

It was worth every moment and sore muscle.  Honestly, it wasn’t too bad going up, I had more trouble coming down!  It began to rain, dirt turned to mud, and the rocks became as slick as ice.   My bum and the hard granite got to know each other well.  I might have wiped out a few times, but hey, that’s part of the adventure!

3.  Pisco

You can’t go to Peru without a few sips of this fantastic drink!  Pisco is a grape brandy, and when it is combined with a little sugar, citrus, and foamy egg whites, the result is outstanding.  Click here and check out my previous blog to learn how to make Peru’s signature cocktail!

2.  Potatoes

 Would you believe a place this magical was built by men fueled by potatoes?  We always associate potatoes with the Irish diet, but in fact they are a staple of Peruvian cuisine.

In fact, three thousand varieties of potatoes are found in the Andes.  Genetic testing has shown that most of the potatoes we consume today come from a single origin in the area of present-day southern Peru.  After the Spanish conquest of the Inca Empire, the Spanish introduced the potato to Europe.  The tuber was then passed to other ports and territories across the globe by mariners.

1.  Cuy – a.k.a. “Guinea Pig”

Don’t say I didn’t warn you…the number one staple of Peruvian cuisine is not for the faint of heart.  ”Cuy” or guinea pigs have been an important part of the culture for centuries.  They consume these little guys in the same way other cultures might eat rabbit.

 I know…it’s so wrong to post this photo.  But seriously, these adorable little guys were living in a pen outside a restaurant.  I suppose it is the equivalent of the tank you see at the front of any Red Lobster here in the US!

After the initial shock and horror, I am always asked, “So, what did it taste like?!”  First of all, it was more of an “experience” than a flavor.  I say it reminded me of the time I had to dissect a big in high school biology class.  When it is served up roasted and whole (eyes, teeth, and all!) you really have to dive in there and carve the meat.

In the end, it really just tasted like chicken thighs.  But you don’t normally have the chicken staring back at you!  File this under “been there, done that” but probably not venturing there again.  Don’t worry, your pets are safe.

Some of the experiences were grandiose in scale.  Climbing to the iconc view of Machu Picchu (above), or hiking up the steps of Ollantaytambo (below).  I felt engulfed by the power of the history surrounding us throughout this journey.

Other moments of quiet beauty made me stop in my tracks.  I began to notice minute details like raindrops on a blade of grass or the soothing sound of ancient aqueducts flowing in the early hours of the morning.

Even my palate seemed to be in a heightened state while in South America.  I wanted to taste and experience everything Peru had to offer, all while trying to take a mouth-watering photograph and figure out the recipe!

One of the signature dishes of Peru is “Lomo Saltado.”  I saw countless restaurants and cafes showcasing this dish on their menu. I would describe it as a stir-fry tossed with French fries!  In Peru I tasted this dish made with Alpaca (I thought it was delicious…very flavorful and lean) but it can also be prepared with beef (certainly easier to find here in the states!).

My version of this Peruvian dish is below.  Instead of using french fried potatoes, I oven roasted the potatoes until they were nice and crispy and then tossed it with the stir-fried beef.  Give “lomo saltado” a try, you will absolutely love it!

Lomo Saltado  (click here to view and print recipe)

1 pound top sirloin steak

vegetable oil

2 garlic cloves

2 red onions, sliced lengthwise

2 large tomatoes, cut into wedges

1 red bell pepper, cut into strips

1 Tablespoon fresh oregano

1 Tablespoon white wine vinegar

2 Tablespoons soy sauce

1 Tablespoon flat leaf parsley

salt and pepper

Oven roasted or deep fried potatoes

Directions:

Cut meat into bite-sized pieces, stir-fry in large pan in hot oil for a few minutes, remove and keep warm.

In the same pan add garlic, onions, tomatoes, red pepper, oregano, and salt and pepper, to taste. Stir-fry 2 minutes. Add vinegar and soy sauce. Stir and cook 2 more minutes

Add meat, stir fry until it heats through. Toss with oven roasted or deep fried potatoes. Sprinkle with parsley and serve.

The lush and fertile Sacred Valley provided an abundance of food for the Incan Empire.  They grew corn, potatoes and quinoa, and raised llamas and alpaca.

In fact, this gastronomic history plays a large role in how the Incas were able to build their iconic cities and structures.  The reason they had the time and manpower to build cities and temples was because they didn’t have to spend all of their time farming.

The structure above, built high onto a hillside, shows how the Incans stored their food.  The cool temperatures at the higher altitude functioned as a “refrigerator” for grains and produce.  This stockpile of food fed the population as they built the empire.

For more images from the trip, check out this video montage!  If you are itching to book a trip by the end of the video, go ahead and check out the Adventures by Disney website for more information.

http://www.youtube.com/watch?v=56aVqrohLq8

Cheers!

If you have been following our Facebook or Twitter pages, you might have seen that I spent the weekend in Miami for the Food Network South Beach Wine and Food Festival!  I have so many great recipes and photos from the event to share with everyone.  (Maybe even some awesome swag for giveaways!)  While I put everything together for blogs next week, I thought I would share a fun and quick drink with all of you.

One of the festival sponsors was Buick, and they had a super fun booth at the Grand Tasting Village.  Check out that sand sculpture!

The 2012 model cars were ready for a picnic right there on the beautiful sands of Miami Beach.  And, of course, they were serving up their signature drink to the festival guests!    Check out this recipe for their Buick Blue Ice Margarita.  Come back next week for more fun in the sun from South Beach!

Buick Blue Ice Margarita  (click here to view and print recipe) 

1 1/2 oz.  White Tequila

1/2 oz.  Blue Curacao

1/2 oz.  Pucker Island Punch

1/2 oz.  Simple Syrup*

1/2 oz.  Fresh Lime Juice

Shake all ingredients together and pour over ice.

*Simple syrup can be either store-bought or easily made by mixing 1 cup water and 1 cup sugar in a saucepan.  Stir, cover and boil for 15 minutes, and let cool.

I loved the idea of a Meatballs and Meatloaf contest, and I couldn’t wait to see the judge’s choice for the winner.  Let’s hear from our latest champ and check out her recipe.

Congratulations to Jasmin Baron, a.k.a. “jasminb” on Better Recipes!

Jasmin says, “I wanted to do a sort of ‘tapas-with-a-twist’ and I love taking the flavors from one cuisine and using them in unexpected ways in another.  Using spices from Indian cuisine seemed like a good match to the savory, saucy meatballs served in tapas bars — mouthfuls of complex spice and flavor.  Something great to have with a cold beverage in a social setting.  I messed around with the spicing a bit then found a combination that really worked.  And here we are!”

Spicy Masala Albondigas  (click here to view and print recipe) 

Ingredients

For The Meatballs:

1 Thick Slice Hearty White Bread, crust removed

2 Tbsp Milk

1 lb Ground Beef

1 lb Ground Pork

1 Large Egg, beaten

1 1/2 Tbsp Finely Minced Garlic

1 Tbsp Finely Chopped Cilantro

1 tsp Finely Grated Ginger

1 tsp Salt

1/4 tsp Freshly Ground Black Pepper

1/2 tsp Cumin

1/2 tsp Spanish Paprika

1/4 tsp Ground Coriander

1/4 tsp Turmeric

1/3 cup Olive Oil

For The Sauce:

1 Medium Yellow Onion, finely chopped

2 tsp Finely Minced Garlic

1 tsp Garam Masala

1/2 cup Dry Red Wine

1 (28 Oz) Can Crushed Tomatoes

1/4 tsp Salt

1/3 cup Chopped Cilantro Leaves, garnish

Directions:

First, prepare the meatballs. In a small dish combine bread and milk, and allow to sit for 10 minutes. Crumble bread into small pieces.

In a large bowl, combine beef, pork, egg, garlic, cilantro, ginger, salt, pepper, cumin, paprika, ground coriander, turmeric, and milk-soaked bread. Gently mix together with hands until just combined. Form into golf ball-sized meatballs.

Heat olive oil in a large skillet over medium-high heat. In batches, brown meatballs on all sides, about 10 minutes per batch. Set browned meatballs aside.

When all the meatballs have been browned, prepare the sauce. Leaving the fat and browned bits in the skillet, reduce heat to medium. Add onion, garlic and garam masala, and cook, stirring, until softened and fragrant, about 3 minutes. Add red wine and cook, scraping up any browned bits at the bottom of the skillet, until wine is reduced by half, about 2 minutes. Add crushed tomatoes and salt and allow to simmer for 2 minutes.

Place meatballs into sauce, turning until coated, then reduce heat to medium low and cover. Simmer gently for about 15-20 minutes or until sauce is thickened and meatballs are cooked through.

To serve, ladle meatballs and sauce into individual serving dishes and sprinkle with chopped cilantro leaves. Serve with crusty bread, naan or pita to mop up the sauce.

Reader’s Choice Winner this week comes from “amessageforus1.”

Savory Meatloaf Cupcake with Creamy Whipped Potatoes  (click here to view and print recipe)

Kim says, “I think the idea of a meatloaf cupcake is something quite unique.  It’s a fun spin on a classic dish and it is super simple to boot.  My kids loved the idea of “cupcakes” for dinner and had a lot of laughs digging into their dinner when I tried this recipe out on them.   I would encourage everyone to continue to try their hand at the weekly recipe contests.  Don’t give up; you never know which recipe will be a winner.  I made sure that I voted for my recipe each day, and also emailed a few friends to garner their help as well.”

I am so excited to share this prize package with all of you.  A few weeks back I went on the trip of a lifetime with Adventures by Disney to Peru!  I will be sharing stories, photos and recipes from the trip throughout the week.  But, I figured I would kick things off with a giveaway of a few items I picked up in South America!  If you are a fan of Disney, or just love to explore the world and new cuisines, this prize package is for you!

Before I tell you all about this prize package, it’s time to announce last week’s winners. 

Congratulations to our grand prize winner #45 Pauli De Lozier! 

The 10 runner up prize winners are…

#122 Kim, #50 Marilyn McDaniel, #38 Phyllis, #165 Eillen G., #24 Mary Tom Jenkins, #332 Amy Southard,  #270 Linda Montes, #346 Robin Moss, #7 Laura Minarcik, #327 Michelle Tranate.

Here is what you could win: 

Adventures by Disney Duffel Bag

Adventures by Disney Water Bottles

Adventures by Disney Pens

The Food and Cooking of Peru Cookbook

Peru Apron

An assortment of unique Peruvian Coca Candies

Adventures by Disney Lanyards, filled with one-of-a-kind Peruvian Pins!

If you are an avid Disney pin collector, you simply must enter this giveaway!  Check out these unique pins featuring locations throughout Peru.  The”Bienvenidos” and ”Machu Picchu” pins are a few of my favorites! 

Here is all you have to do:

One of the most exciting parts of this adventure in Peru, was exploring a new cuisine and learning about the culture through food. 

In order to enter this giveaway, simply leave a comment here on the blog telling us what world cuisine you would like to explore!  Do you dream of tasting fresh sushi in Japan, enjoying a bowl of handmade pasta in Italy, or maybe sampling a warm baguette straight from oven in France?  Tell us!  There is nothing like “virtual” travel through food.

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

*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!

Think of all the possibilities:  Lasagna, Mac and Cheese, Spaghetti…  I can’t wait to see all your entries!

The recipe I wanted to share with you today is what I would describe as a “grown-up” mac and cheese dish.  Caramelized onions are tossed with goat cheese, toasted walnuts and sage.  I like to use Farfalle, a bow-tie shaped pasta.  (The name actually means “butterflies” in Italian!)

Serve with a glass of your favorite white wine.  This is classy comfort food at its finest!

Caramelized Onion and Goat Cheese Farfalle  (click here to view and print recipe)

2 teaspoons olive oil

4 cups thinly sliced sweet onions

3 ounces goat cheese

1/4 cup skim milk

6 ounces uncooked farfalle (bow tie) pasta

1 clove garlic, minced

2 tablespoons dry white wine (substitute chicken broth, if desired)

1 1/2 teaspoons chopped fresh sage

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped toasted walnuts

Heat oil in large nonstick skillet over medium heat.  Add onions and cook slowly until golden and caramelized, about 20 to 25 minutes;  stir occasionally.

Combine goat cheese and milk in small bowl; mix until will blended.  Set aside.

Cook pasta according to package directions.   Drain and set aside.

Add garlic to onions in skillet; cook until softened, about 3 minutes.  Add wine, sage, salt and black pepper; cook until moisture is evaporated.  Remove from heat; add pasta and goat cheese mixture, stirring to melt cheese.  Sprinkle with walnuts.  Makes 8 (1/2-cup) servings.

In honor of “National Pancake Week” I wanted to share with you one of the best pancake recipes I have come across in a long time.  The batter is light as air and simply melts in your mouth.   The homemade honey-lemon syrup is the perfect topping.  After trying the pancakes with a traditional maple syrup for comparison, I determined this easy honey-lemon concoction is absolutely the way to go!

A cross view of the pancake shows off the banana “stuffing.”  When you spoon the batter onto your griddle, a slice of banana is gently placed inside and topped with a little more batter.  Once you flip the pancakes over, the bananas become “stuffed” inside!  The pancakes are only about 2 1/2 inches in diameter, so a banana slice fits perfectly inside.

Banana Stuffed Pancakes with Honey-Lemon Syrup  (click here to view and print recipe)

1/2 cup (packed) cottage cheese

1/2 cup sour cream

1/2 cup plus 1 Tablespoon honey

1/4 teaspoon vanilla

1/4 teaspoon salt

2 eggs, at room temperature

1/2 cup sifted all purpose flour

1/2 teaspoon baking powder

1 small firm banana, peeled, cut into 18 thin slices

Vegetable or canola oil

2 Tablespoons fresh lemon juice

1. Blend cottage cheese, sour cream, the 1 Tablespoon honey, vanilla, and salt in a blender until very smooth, about 1-1/2 minutes. Beat eggs in a medium bowl until frothy; beat in the cottage cheese-sour cream mixture.

2. Sift together flour and baking powder in a small bowl. Gradually stir into cheese-egg mixture; do not overmix.

3. Lightly dust the banana slices with some flour and set aside. Brush a griddle pan with a thin film of vegetable oil. Heat over low heat, then medium heat until a few drops of water splashed on hot surface continue to sizzle several seconds. Drop batter by spoonfuls (or a scant 1/8 cup measure) onto hot griddle. Immediately top each pancake with one banana slice in the center, and spoon about a 1/2 teaspoon batter on top of each banana slice. Cook pancake 1-1/2 to 2 minutes or until bubbles form on the surface. Turn pancakes over and cook another minute or so until golden and puffed.

4. Remove pancakes to an ovenproof platter; keep warm in oven set at lowest setting. Lightly re-oil griddle pan as needed. Continue to cook all the pancakes.

5. In a small saucepan, heat the remaining 1/2 cup honey and the 2 Tablespoons lemon juice over low heat just until warmed, about 2 minutes. Serve the hot pancakes on the platter or warmed individual plates. Pass the warm honey-lemon syrup. Makes about eighteen 2-1/2-inch pancakes.

This recipe from Edwina Gadsby took top honors in the Kellogg’s Holiday Cookie and Dessert Challenge.  Imagine everything you love about pecan pie in the form of a rice krispie treat!

Chocolate Pecan Pie Krispie Bars  (click here to view and print recipe)

Ingredients:

1/3 cup Unsalted Butter, plus additional for pan and hands

6 cups Miniature Marshmallows

2/3 cup Caramel Sauce or Caramel Ice Cream Topping

2 Tbsp Dark Corn Syrup

1/2 tsp Vanilla Extract

5 cups Kellogg’s Rice Krispies

2 cups Kellogg’s Cocoa Krispies

2 cups Toasted Pecan Pieces

2 cups (12 Ounces) Semi-sweet Chocolate Chips

Directions:

Preheat oven to 325 degrees. Butter a 9 x 13-inch baking pan.

Melt butter in large, heavy-bottomed saucepan over medium heat. Add marshmallows, stirring constantly until melted and smooth, 4 to 5 minutes. Remove from heat and stir in caramel sauce, corn syrup, and vanilla. Stir in Rice Krispies, Cocoa Krispies and pecans until thoroughly coated and well combined.

Scoop mixture into prepared pan. Butter hands and firmly pat into an even layer. Sprinkle chocolate chips over top. Place in oven until chocolate is slightly melted and able to spread; about 2 minutes. Remove from oven and spread chocolate evenly over top. Let cool for 2 hours or longer. Cut into bars.

This recipe from “CagneyInDenver” came out on top for the Kellogg’s Fall Pies and Pastries Challenge.  I love these pies because they are individual sized portions!  Using mini graham cracker pie crusts make the recipe a snap.  Plus, this is a no-bake dessert, so they are easy to whip up anytime!

No-Bake Pecan Pumpkin Cream Pie  (click here to view and print recipe)

Ingredients:

1 pkg 6 Keebler Ready Crust Mini Graham Cracker Pie Crusts

1 (8 Oz) Package Cream Cheese, softened

1/2 cup Granulated Sugar

1 1/4 cups Frozen Whipped Topping, thawed and divided

1 Tbsp Vanilla Extract, divided

1 Egg

1/4 cup Packed Brown Sugar

1 Tbsp Flour

1 cup Chopped Pecans

1/2 cup Canned Sweetened Pumpkin Pie Mix, not the plain puree

6 Whole Pecans, for garnish

Directions:

Place mini pie shells in a pan that will fit all six shells; set aside. Combine cream cheese, granulated sugar, 1/2 cup whipped topping and 1/2 Tablespoon vanilla in a mixer bowl; mix until very smooth, scraping edges as needed. Spoon mixture evenly between individual pie shells. In a medium saucepan whisk together egg, brown sugar, flour and remaining 1/2 Tablespoon vanilla until combined. Fold in pecans. Cook, stirring constantly, over medium heat until mixture is combined and thickened, about 2 minutes. Let cool, then spoon evenly over cream cheese mixture in pie shells. Stir remaining 3/4 cup whipped topping and canned pumpkin pie mix together just until blended. Spoon over pecan layer and top each with one whole pecan. Refrigerate until serving time.

But first, the announcement of last week’s winner…

Congratulations to #51  Tamara Woodruff!  I will be contacting you shortly so I can send you the “Hawaiian Prize Package.”

Holy cow, look at all that swag!  Last month while I was at the Sundance Film Festival, I picked up a few goodies and brought them back to share with all of you.  There are a few things to help you keep cozy and warm, as well as tons of coupons for free soup!

Here is how it will work this week.  One winner will receive the “Grand Prize Package” and ten others will walk away with the “Runner-Up Prize Package.”  (All will be randomly selected through Random.org)

GRAND PRIZE – One winner will receive a basket filled with goodies!

The giveaway includes:

Crate and Barrel Sedona Tote

Bertolli “Ladles of Love” pillow

Bertolli “Ladles of Love” scarf

Handwarmer

7 coupons for a FREE Bertolli Frozen Meal Soup – That’s an entire week’s worth of free soup…awesome! 

2 Soup Bowls

Soup Ladle

RUNNER UP PRIZES

10 people will win:

Bertolli “Ladles of Love” Scarf

Handwarmer

3 coupons for a FREE Bertolli Frozen Meal Soup

Here is all you have to do:

Leave a comment here on the blog telling us, if you could get the autograph of any celebrity, who would it be and why?

It’s that easy!   Eleven lucky winners will be randomly selected in one week from today.  Be sure to come back to see if YOU are one of the winners!

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!

During the film festival, Bertolli kicked off their “Ladles of Love” program, benefiting Feeding America.  This campaign will provide 400,000 meals to local food banks across the country.  Celebrities attending the festival had the opportunity to show their support by visiting the “Soup Chalet” and autographing a ladle.

It was such a thrill to see the “who’s who” of Hollywood come out to show their support!  By the end of the opening weekend, the “Ladles of Love” wall was filled with autographs.  Take a peek at a few of the stars who stopped by!

Andie MacDowell

Nia Vardalos

Justin Long

Geoffrey Arend and Christina Hendricks

Anthony Makie

Laura Prepon

I am training for a Half-Marathon!!!

In just eight (!) short weeks I hope to cross the finish line in the More Magazine and Fitness Magazine Half-Marathon!

http://www.morefitnesshalf.com/

13.1 miles…yikes…

Here’s the thing.  I am a cook, a culinary enthusiast, a food lover.  I am not an athlete.  I was the kid who dreaded the mile run in gym class because it would mess up my makeup for the rest of the school day.  This journey is going to be a tough one, no doubt, but I am up for the challenge.

That’s where you all come in.  I am going to need your support and encouragement along the way.  Every Friday I will fill you in on my progress as well as the trials and tribulations along the way.  And, of course, there will be recipes!  Healthy and delicious dishes from my week of training.

You can also follow the event on twitter at @Morefitnesshalf  and the hashtag #morefitnesshalf.  Editors from the magazine will also be tracking their training through the “Fitness Half-Marathon Diaries” at  http://www.fitnessmagazine.com/blogs/halfmarathondiaries/

Here is the training schedule from FitnessMagazine.com that I will be following.  You can download it for yourself here!  Tough, but doable.  For me the biggest challenge will be sticking to the plan while traveling.

This is it…one foot in front of the other, one step at a time! 

This warm salad is perfect to kick things off, because it showcases seasonal winter veggies.  Packed with flavor and nutrition.  What more could you ask for!

Roasted Butternut Squash and Parsnip Salad  (click here to view and print recipe)

3 cups peeled, cubed (1/2-inch) butternut squash

1 cup peeled sliced parsnips (uniform slices approximate size of squash pieces)

4 Tablespoons extra virgin olive oil, divided

1 Tablespoon red wine vinegar

1/4 cup paper thin slices red onion

1 clove garlic, cut into paper thin slices

1/2 teaspoon dried oregano

1/8 to 1/4 teaspoon dried red pepper flakes

4 large sage leaves, halved

Heat oven to 450 degrees.  Place squash and parsnip pieces on a baking sheet.  Drizzle with 2 Tablespoons of the olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.  Toss together and move coated pieces into a single layer.  Place in oven and roast for 15 minutes, or until squash and parsnips are just tender; do not overcook.  While vegetables are roasting, stir together the remaining 2 tablespoons olive oil, remaining 1/8 teaspoon salt and pepper, vinegar, red onion, garlic, oregano, pepper flakes, and sage leaves in a serving bowl; stir to blend.  When vegetables are done, gently stir into olive oil mixture in bowl to coat and serve immediately.  Sage leaves can be removed, if desired.  The salad is served warm, but is also sturdy enough to sit for several hours on a buffet table.  Do not refrigerate.  Serves 4-6.

Need a little encouragement?  I know I do every once in a while.  Follow my new “Inspirational Quotes“ board on Pinterest.  See you next week! 

What could possibly be better than lounging on the beach in a luxury resort in Hawaii?

How about spending time in paradise with some of the nation’s best chefs, taking cooking classes, participating in culinary outings, all while enjoying world-class cuisine!

Last October, I had the honor and pleasure of attending the “Made in America” cookbook launch event at the Four Seasons Hualalai in Hawaii.  It was an extraordinary weekend for food lovers and I learned so much from the guest chefs in attendance.

This dish from Chef Linda Rodriguez, (Pahu i’a Restaurant Hualalai Four Seasons Resort, Hawaii) was one of the recipes that first inspired author Lucy Lean to write her cookbook.  After one bite, I can certainly see why!  They are light as air and the fluffy texture simply melts in your mouth.

Chef Rodriguez advises, “Careful not to overmix the batter, the cakes won’t be as tender and delicate.” Also, “Because of the ricotta, these pancakes do not bubble like normal pancakes, so you need to watch their color for doneness.”

Lemon Ricotta Pancakes  (click here to view and print recipe)

6 large eggs, separated

Scant cup all-purpose flour

1/2 cup granulated sugar

Finely grated zest of 1 1/2 lemons

Freshly squeezed juice of 3 lemons

3/4 pound whole milk ricotta cheese

8 tablespoons (1 stick) unsalted butter, clarified, plus more for cooking

Pinch of salt

Confectioner’s sugar

Seasonal berries

Good-quality maple syrup

1.  In a large bowl, mix together the flour and sugar.  Add the lemon zest, lemon juice, and egg yolks and mix just until the batter comes together.

2.  Add the ricotta but do not overmix.  Slowly mix in the clarified butter (again, do not overmix).

3.  Whip the egg whites with a pinch of salt until they form stiff peaks.  Just before cooking, gently fold the whites into the batter.

4.  In a preheated nonstick pan or griddle over medium heat, add some clarified butter and about 1 1/2 ounces of batter per cake; each pancake will be about 5 inches in diameter and the batter will make approximately 12 cakes.

5.  Cook the pancakes until they are golden brown and the edges have started to brown.  Flip and cook through.

6.  Place 3 pancakes on each of four serving plates, sprinkle with confectioners’ sugar, garnish with seasonal berries, and drizzle with good-quality maple syrup.

I was so excited to hear that after the success of the Made in America events last October, the Four Seasons will once again be celebrating this phenomenal cookbook with another weekend of culinary extravagance!  From March 1-5 they will be celebrating “Made in America 2″  with some of LA’s Top Chefs.

The weekend will once again offer hands-on cooking classes where guests can learn from the masters.  One of the highlights from last year was this tutorial with Chef Ludo Lefebvre.

He taught us how to make mussels veloute with a Hawaiian twist using local ingredients.  The smell of the seafood cooking while watching the ocean waves crash along the shore only a few feet from our class was magical.

This time around, there will be another extra special treat, a LudoBites pop-up restaurant right there at the resort!  His “touring” restaurant is the toughest reservation in town, so the opportunity to dine on Ludo’s cuisine is not to be missed!  For more information on the Made in America events and the LudoBites pop-up, call (888) 340-5662, or visit www.fourseasons.com/hualalai.

Mahalo!

1)  Crockpot!  Seriously, is there a better appliance?  Everything always turns out so yummy and I feel like I didn’t do any work.  Mainly because I didn’t…I tossed a bunch of delicious ingredients in the slow cooker and then painted my nails.  Multi-tasking at its best!

2)  Sliders!  So much more fun than regular buns.  Why eat one when you can eat three?

3)  Tequila!  Really, need I say more?  Let’s hear from the winner and check out this stellar recipe…

Huge round of applause for our latest winner, Pamela Shank!  Her recipe for “Tequila Lime Pork Bbq Sliders” took top honors in the Slow Cooker week of the recipe contest.

Pamela says, “I am very excited and feel so honored to have my recipe chosen from among the other outstanding ones entered in this contest.
I have made this basic pulled pork recipe for several years. I also created the Rub and BBQ sauce myself. It has been my signature sauce, then a few months ago I added the tequila and lime to it for a Mexican themed party we were having.  My husband was resistant to try it at first but now takes it to their hunting cabin every year during deer hunting season. This recipe has also traveled to several race tracks weekends.  My son in laws have even called and asked me to make it for them to take different places.   The pork is always so tender being done in the crockpot.  This recipe makes a large amount and serving it on slider buns is perfect for any get togethers.  A crockpot recipe like this is great to have on hand because of being able to prep ahead of time and having the freedom of the hours while it is cooking.”

I love that these sliders have a kick!  Not just from the tequila, of course, but a hearty dash of cayenne pepper gives the pork a bit of fire.  Honestly, after a slider or two I found myself craving a nice, cool blended margarita.  Pamela is right, they are perfect for a Mexican-themed get together!  (I sense a Cinco de Mayo party in my future…)

Check out my recipes for a Tamarind Margarita here or a an easy “skinny” Margarita here!

Tequila Lime Bbq Pork Sliders  (click here to view and print recipe)

Ingredients:

Rub:

2 Tbsp Sugar

1 Tbsp Kosher Salt

1/2 cup Brown Sugar

1 Tbsp Chili Powder

1/2 tsp Ground Cumin

2 tsp Cayenne Pepper

1 tsp Whole Black Pepper

1 tsp Garlic Powder

1 tsp Dry Mustard

2 tsp Bbq Seasoning

5-7 lb Pork Butt

Sauce:

1/2 cup Honey Bbq Sauce

2 cups Ketchup

1 cup Tequila

1/4 cup Lime Juice

2/3 cup Brown Sugar

3 Tbsp Bbq Seasoning

2 cups Coleslaw

24 Slider Buns

Directions:

1. In a small bowl,combine all of the ingredients for the rub. Rub spice mixture on all sides of the pork butt. Meat can be placed in the crockpot at this time or cover and refrigerate overnight.

2. Place pork into a large crockpot,add 2 cups of water to the bottom. Cover with lid and cook on low for 10-12 hours until pork is tender enough to pull apart with forks. May cook 5-6 hours on high if desired instead.

3. To prepare the sauce, place the sauce ingredients in a medium saucepan,stir,and simmer over a low heat for about 15 minutes, stirring frequently. Remove from heat.

4. Remove pork roast to a large pan and pull apart with 2 forks. Spoon some of the juice from the crockpot over the meat if desired for extra moistness. Pour the sauce over the shredded meat, and toss to combine. Place in serving pan or back in the crockpot. If desired, may serve the sauce on the side instead. Serve on slider buns and top with coleslaw.

Helpful Tips:

I usually pour half of the sauce onto the shredded meat and place back in crockpot on warm for about a half an hour if time allows. Serve the remaining sauce on the side. This recipe is a kicked up version of a pulled pork sandwich. So easy to prep,cook and serve. The rub done ahead helps to cook flavors into the meat and then the addition of a homemade sauce makes it very special. I have been making versions of this sauce without the tequila for several years. I added this for a Mexican themed party last year.

Congratulations to our Reader’s Choice Winner, Charles Dobbs!

His “Dobbs’ Long Island Chili” garnered the most votes last week in the Slow Cooker Contest.

Charles says, “I believe my efforts placing Better Recipes on Facebook paid off!  A lot of people must have read my status and voted for my recipe!  Thanks again, now on to the next contest!”

Remember, if you want to be the next Reader’s Choice winner, spread the word and tell your friends to VOTE! 

Chocolate and strawberries…the perfect formula for a romantic Valentine’s Day dessert!

This dessert fondue couldn’t be easier.  So what are you waiting for?  Scurry over to the grocery store and pick up everything you need to impress your date!

Start with a can of creamy chocolate frosting.  Then all you have to do is add 1/3 cup of jam.  I used strawberry, but you could also use a seedless raspberry jam or maybe even orange.

That’s it!  Yep, it’s 2 ingredient fondue.

If you have a fondue pot, you can certainly use that to keep the chocolate warm and dippable.  I have this fun Crock Pot “Little Dipper” that works wonders for small amounts like this recipe.

Now you can get a bit creative!  Think of all the delicious things you can dip into this easy dessert fondue…

Luscious strawberries are a must…

 Slices of banana also taste great….

How about chocolate on top of chocolate?  Prepared brownie bites taste fantastic when dipped in the fondue…

Orange wedges are also divine…

Chocolate-Strawberry Dessert Fondue  (click here to view and print recipe)

1 container (1 lb) chocolate creamy ready-to-spread frosting

1/3 cup strawberry jam

Prepared Brownie Bites

Assorted fresh fruit (orange sections, strawberries, sliced bananas)

In a microwave safe bowl, stir frosting and jam.  Microwave uncovered on high for 20 to 30 seconds, or until mixture can be stirred smooth.  Pour into small crock-pot or fondue pot.  Keep warm over low heat, and serve within 1 hour.

Spear brownies and fruit with skewers or fondue forks; dip in fondue.

This week we are giving away a prize package directly from the majestic island of O’ahu.  A few months ago I visited Disney’s new breathtaking resort, Aulani, and brought back a few souvenirs for you!  We may be in the doldrums of winter, but this giveaway will whisk you away to the balmy islands of Hawaii!

But first, the announcement of last week’s winner….

Congratulations to #283 Janice Bourassa!  I will be contacting you shortly so I can send you the “Cupcake Prize Package.”

From now through Sunday night you have the opportunity to win this “Hawaiian Prize Package.”  Experience a taste of the islands, right in your own home!

The giveaway includes:

Hawaiian Cookbook

Kona Coffee

Aulani Coffee Mug

Chocolate Covered Macadamia Nuts

Hawaiian Palm Trivet – handmade!

Hawaiian Palm Basket – handmade!

Here is all you have to do:

Leave a comment here on the blog telling us all about your ultimate dream getaway! 

Where would you go?  What would you do there?  And, of course, what would you eat! 

It’s that easy!   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

*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!

Disney’s Aulani beachfront resort is on the leeward side of the island of Oahu.  Away from the crowds of Waikiki, nestled between lush green mountains and beautiful ocean waters.

The resort blends Hawaiian traditions with the magical Disney storytelling to create a world-class getaway for all ages.

The property features seemingly endless aquatic fun for everyone in the family.  There’s the “Waikolohe Stream” lazy river, a private snorkeling lagoon and even a conservation pool where guests can learn about stingrays with the guidance of marine biologists.

When I was little, the hotel pool always seemed to be the highlight of a family getaway.  (Hey, I grew up in Chicago….pools were a big deal!)  The minute I laid eyes on the endless water fun here at Aulani, I longed to be 10 years old again!

But then again, this is Hawaii.  Lounging on the sand by the ocean is a requirement…

That’s precisely what makes Aulani so special.  There is something for everyone and exciting options for all ages.  Whether it is meeting the Disney characters over brunch, careening down a water slide, or simply relaxing to the soothing sounds of ocean waves.  Aulani is the best of all worlds, while feeling a world away.

Why does this delicious slice of heaven have to be such a diet buster?

That’s why I am eternally grateful to Yoplait for the Red Velvet Cake flavor of their Non-Fat Yogurt!

If you are trying to stay on track with your resolutions for 2012, this is the way to go.

I wanted to come up with a way to “Swap” my favorite high calorie, high fat slice of Red Velvet Cake for something just as flavorful and satisfying. That’s when the “Frozen Red Velvet Cake” was born.

Believe me, this swap is incredibly easy to make – only 3 ingredients!  At 120 calories a slice, that a cake I can feel good about sinking my teeth into!

http://www.youtube.com/watch?v=X7pLrHc2nSM

Check out this video for tips on making this smart swap in your diet!

However, this is the just the beginning. Every Friday for the the next 8 weeks will now be “Fitness Friday!”

Stay tuned next week for the first installment with a fun announcement!

Frozen Red Velvet Cake  (click here to view and print recipe)

1 package (9 oz) chocolate wafer cookies

4 containers (6 oz each) Yoplait Light Red Velvet Cake yogurt

1 cup fat-free whipped topping, thawed

1. Line 8×4 inch loaf pan with plastic wrap.

2. In medium bowl, mix yogurt and whipped topping. Spoon yogurt mixture into pan about halfway up sides of pan. Arrange wafers along long sides of pan. Place chocolate wafer cookies vertically into yogurt mixture, filling length of the pan. Spoon remaining yogurt mixture over cookies.

3. Cover top with plastic wrap. Freeze at least 4 hours or overnight. To serve, remove torte from pan, using plastic wrap. Invert onto serving platter.  Cut into 14 diagonal slices.

1 serving: Calories 120 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Potassium 90mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 3g

Week 1:  “Eat Your Veggies” Week – Judge’s Choice

Congrats to Janice Elder!

Janice says, “I absolutely adore this salsa — excellent served with grilled chicken, fish, and pork. I’ve even served it with tortilla chips alongside for a quick appetizer. It’s the little black dress of the salsa world. Colorful and delicious, and filled with nutrition, texture and fiber, it’s easy to put together and enhances whatever it’s served with and makes it special. The orange and lime flavors brighten the vegetables, and everyone from toddlers to grandmothers seems to enjoy the edamame, the slight Asian slant and the gentle heat.”

Edamame-Corn Salsa with Citrus  (click here to view and print recipe) 

Ingredients:

2 Tbsp Orange Marmalade

1 Tbsp Fresh Lime Juice

1 tsp Toasted Sesame Oil

1 Tbsp Soy Sauce

2 tsp Sriracha, asian hot chili sauce

1 cup Frozen Shelled Edamame

1 cup Corn Kernels, fresh or frozen

1 Small Red Bell Pepper, chopped

¼ cup Green Onions, thinly sliced

Salt & Freshly Ground Black Pepper, as desired

Directions:

Whisk together the marmalade, lime juice, oil, soy sauce, and Sriracha; reserve.

Place edamame and corn into a medium saucepan; add water to cover and bring to a boil. Reduce heat and let cook for 5 minutes, then drain well. Rinse with cold water and drain again. Place in a mixing bowl with bell pepper and green onions, tossing gently to blend well. Add the marmalade mixture and season with salt and pepper as desired. Makes about 3 cups.

Week 1:  “Eat Your Veggies” Week – Reader’s Choice

” VLizzle” for her Grilled Stuffed Tomatoes with Zucchini

Vera says, “I think this recipe stands out because it is one of the best ways to use up the abundance of tomatoes and zucchini that always seem to ripen at the same time in the home garden.  I have encouraged my friends and family to “like” the “Better Recipes” page on Facebook, and to be on the lookout for my recipe postings.”

Week 2:  “Super Soups” Week – Judge’s Choice

Tomato Basil Bisque With Parmesan-Garlic Toast   (click here to view and print recipe) 

Ingredients:

Soup:

3 Strips Bacon, chopped

¾ cup Chopped Sweet Onion

½ cup Chopped Celery or Fennel Bulb

½ cup Chopped Carrot

½ tsp Fine Sea Salt

⅛ tsp Freshly Ground Black Pepper

4 cups Chicken Stock, plus more if needed

1 (28 Oz) Can Crushed Tomatoes With Basil

2 cloves Garlic, minced or pressed

½ tsp Finely Grated Lemon Zest

Pinch Granulated Sugar

3 Tbsp Chopped Fresh Basil Leaves, plus more garnish

½ cup Half-and-half, plus more if needed

Garlic-parmesan Toast:

1½ Tbsp Extra Virgin Olive Oil

1½ Tbsp Unsalted Butter

1 clove Garlic, minced or pressed

8 Thin Slices Ciabatta Bread, lightly toasted

½ cup Grated Parmesan Cheese

Directions:

Brown bacon in a large saucepan over medium heat. Add onion, celery or fennel, carrot, salt and pepper; cook until vegetables are tender, stirring frequently. Add stock, tomatoes, garlic, lemon zest and sugar, stir until well mixed.

Bring mixture to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until reduced and somewhat thickened. Reduce heat to very low and add basil. Puree until smooth with an immersion blender, or in batches using a stand blender or food processor.

If mixture has been removed for processing, return it to the saucepan over very low heat. Stir in half-and-half; taste and adjust seasonings (if mixture is too thick add a little more stock or half-and-and-half.) Cover and keep warm while preparing toast.

For the toast, combine oil and butter in a small skillet, heat until butter has just melted. Add garlic and stir 30 seconds, remove from heat. Lightly brush each slice of toast with garlic mixture and sprinkle evenly with Parmesan. Place under broiler, watching carefully, until cheese is melted and golden. Ladle bisque into individual bowls; sprinkle lightly with basil.

Week 2:  “Super Soups” Week – Reader’s Choice

“Michaela” for her Creamy Carrot and Parsnip Soup with Wild Mushrooms and Basil Lemon Swirl

Michaela says, “I posted a vote request everyday on my facebook page and my friends also shared the voting link. As well, I sent out 200 e.mails with the Better Recipes site attached. And then sent them out again 3 days later as a reminder!  I think this recipe stood out because this time of year, soup looks extra inviting and this one is a beauty with the pale yellow colour and the bright green basil swirl.”

 Week 3:  “Smoothies” Week – Judge’s Choice

Congratulations to Brenda!

Chocolate Peanut Butter Banana Monkey  (click here to view and print recipe)

Ingredients:

1 Banana, sliced and frozen

3 Tbsp Peanut Butter

6 oz Plain Greek Yogurt

6 oz Low Fat Chocolate Milk

2 Tbsp Chocolate Syrup Topping

Directions:

Place all ingredients in a blender. Blend at low speed until all ingredients are mixed, then on medium high until smooth. Pour into 2 clear tall glasses, drizzle chocolate syrup over the top and serve.

 Week 3:  “Smoothies” Week – Reader’s Choice

“AngelaMarie1971″ for her Good Morning Sunshine Smoothie

Angela says, “Wow!!  Thank you so much.  I was so happy to read that “Good Morning Sunshine Smoothie” was the Reader’s Choice Winner.  There actually is a little story behind the recipe.  I created it two summers ago.  I had won a year’s supply of Stonyfield yogurt in a Rachael Ray Magazine sponsored recipe contest.  This got me started on creating recipes using yogurt, in particular the French Vanilla flavor.  I started making my husband and children smoothies for breakfast, varying the recipe each day.  The smoothie recipe I submitted to the contest was their favorite, they all loved the combination of raspberries, honey, orange juice and of course the french vanilla yogurt.  My 2 1/2 year old son began requesting the yummy “fluvie” (smoothie in 2 year old speak) as his afternoon snack.  So thanks to winning the year supply of yogurt, I have created a bunch of new smoothie, muffin and chicken dishes that my family of five really enjoys.”

Week 4:  “Desserts” Week – Judge’s Choice

Congrats to Angela Buchanan!

Angela says, “This recipe was an attempt to make an apple dessert bar that maintained some real “fresh apple” taste, so I decided to grate the apples for the filling instead of using the traditional applesauce.  I wanted an “a la mode” flavor so I came up with creamy topping, and these were a huge hit at home and at work.  My husband is from Michigan so he loves anything made with apples, and these are now a favorite at our house.”

Apple Pie a La Mode Dessert Bars  (click here to view and print recipe)

Ingredients:

Vanilla Shortbread Crust:

1 cup Salted Butter, at room temperature

2 cups Flour

½ cup Sugar

2 tsp Pure Vanilla Extract

Apple Layer:

4 cups Grated Fresh Apple, about 6 medium apples

½ cup Orange or Pineapple Juice

½ cup Sugar

1 tsp Ground Ginger

1 tsp Ground Cinnamon

1 tsp Pure Vanilla Extract

3 Tbsp Cornstarch

a La Mode Layer:

8 oz Reduced-fat Cream Cheese

½ cup Sour Cream

½ cup Sugar

2 Eggs

1 tsp Vanilla

Directions:

Preheat your oven to 350 degrees, and spray a 9 x 13 inch baking pan with cooking spray to coat.

For the crust, use a fork to blend the butter into the flour and sugar until it is fully incorporated. Stir in the vanilla, then press the crust evenly into the prepared baking pan.

For the apple layer, stir together all ingredients and spread evenly over the crust.

Whisk the A La Mode ingredients until smooth, and pour evenly over the apple layer. Bake for 45-55 minutes, or until the center of the cream cheese layer looks set and does not jiggle when you shake the pan. Cool completely before cutting into small squares to serve.

Week 4:  “Desserts” Week – Reader’s Choice 

“Ohbiteitblog” for her Apple Pie with Oatmeal Cookie Crust…in-a-jar!

Valentine’s Day is just a few days away!  This adorable recipe is a fun way to express your feelings through a sweet treat.

There’s no need to invest in a special heart-shaped pan that you will only use once a year.  It’s so easy to make this heart shaped cake with two basic pans you already have on hand.  Take a look at the recipe and let me show you how!

Valentine’s Day Heart-Shaped Cake   (click here to view and print recipe) 

1 package cake mix (2-layer size)  any flavor except angel food

1 cup cold milk

1 package (4-serving size) Vanilla flavor Instant Pudding and Pie Filling

1/4 cup powdered sugar

1 tub (8 ounces) Whipped topping, thawed

1/4 teaspoon red food coloring

Small candies or multicolored sprinkles

Heat oven to 350 degrees. Prepare cake mix as directed on package.   Divide batter evenly between greased and floured 8-inch round and 8-inch square baking pans.  Bake as directed on package.   Cool 10 minutes;  remove from pans.  Cool completely on wire racks.

Pour milk into medium bowl.  Add pudding mix and sugar.   Beat with wire whisk 2 minutes.  Gently stir in whipped topping and food coloring.

Leave square cake whole; cut round cake in half.  Assemble pieces on serving tray as shown in photographs below, using a small amount of pudding mixture to hold pieces together.  Frost cake with remaining pudding mixture.  Decorate with candies or sprinkles.  Makes 12 to 16 servings.

Step 1:  Bake your favorite flavor of cake in one 8-inch square pan and one 8-inch round pan.  It’s very important that the pans be the same size! Slice the round cake in half.

Step 2:  Place each half of the round cake to the sides of the square cake.  Instant heart shape!  (You can use a bit of frosting to hold the pieces together.)

 Step 3:  Frost the cake!  No one will ever know you pieced it together from two separate cakes.

Step 4:  Now it’s time to decorate!  You can use multi-colored sprinkles, Valentine’s candies, or even write a special message to your sweetheart.

 Step 5:  Enjoy with someone special!

Trust me, this meal couldn’t be easier.  Anyone can make a salad, right?  The soup is a snap with the help of Bertolli, and I have a video demo to coach you through the dessert.  Come on, show that special someone how much you care….

Sauteed fennel and red onion is tossed with spinach and radicchio and topped with toasted pine nuts and shaved Parmesan.   This warm salad is a great way to start the meal and a wonderful way to warm the heart of your Valentine!

Warm Italian Salad with Fennel and Toasted Pine Nuts  (click here to view and print recipe)

9 cups loosely packed baby spinach

3 cups bite-sized pieces radicchio (about 1 head)

3 Tablespoons extra virgin olive oil

1 red onion, halved and sliced thin

1 medium fennel bulb, sliced thin

1/4 teaspoon salt, or to taste

3 Tablespoons balsamic vinegar

Freshly ground black pepper, to taste

1/3 cup toasted pine nuts

Garnish:  shaved Parmesan pieces

Toss spinach and radicchio together in a large salad bowl; set aside.  Heat olive oil in a large skillet over medium-high heat.  Add onion, fennel, and salt.  Cook, stirring frequently, until vegetables are softened and browned, about 5-6 minutes.  Stir in vinegar and freshly ground black pepper and cook about 30 seconds until slightly syrupy.  Scrape fennel mixture into the bowl with salad greens.  Add pine nuts and toss until greens wilt slightly, about 1 minute.  Serve immediately topped with Parmesan shavings.

Listen up, this is where the menu get really easy…

For your main course, why not serve one of the Bertolli Frozen Meal Soups!  Their fresh tasting, hearty meal soups are available in the freezer aisle and ready to enjoy in minutes.  These soups for two are so effortless to prepare, you can spend more time wooing your Valentine!  I think the Tuscan-Style Beef and Vegetables tastes great in this menu, but you can check out the four different varieties and select your favorite.

(Find out where you can buy the Bertolli Frozen Meal Soups in your area, click here.)

Plus, while you share a bowl of soup with your love, you also have the opportunity to spread the love to others.

Bertolli is sponsoring the “Ladles of Love” campaign, and will donate 400,000 meals (that’s $50,000!) to Feeding America.  You can learn more and show your support by visiting the Bertolli Facebook page and click on the Ladles of Love tab.

A romantic meal for two isn’t complete without a rich, delectable dessert.  This recipe is fantastic because it makes two individual-sized molten chocolate cakes.  Finish it off with a light dusting of powdered sugar, a few berries and a mint spring.  Nervous about channeling your inner pastry chef?   No worries, I have a how-to demo below to take you through the recipe.   

Molten Chocolate Cakes For Two  (click here to view and print recipe) 

4 Tablespoons unsalted butter, cut into 4 pieces
1/3 cup semisweet chocolate chips
1/2 teaspoon vanilla
1 egg
2 Tablespoons granulated sugar
Pinch of salt
1 Tablespoon all-purpose flour

Garnish:

Powdered sugar
Fresh raspberries or thinly sliced strawberries
Granulated sugar

Heat oven to 450 degrees.  Place 2 cupcake liners into a standard-size muffin tin and spray liners with nonstick spray; set aside.  In a microwave safe dish or measuring up, place butter and chocolate chips.  Heat on high for 45 seconds.  Remove and stir vigorously to completely melt chips; return to microwave for a few seconds if they aren’t melting.  Stir vanilla into chocolate mixture; set aside.  In a medium mixing bowl place egg, 2 Tablespoons granulated sugar, and a pinch of salt.  Mix with a hand mixer or whisk for 2 minutes or until sugar is dissolved.  Stir in melted chocolate mixture and blend.  Stir in flour just until blended.  Using a small rubber scraper or spoon, carefully pour mixture into each cup.  The cups will be filled right to the very top.  Bake for 10 minutes or until the edges are firm but the middle is still soft.  Remove from oven and place on wire rack; cool cakes in the pan for 10 minutes.  After 10 minutes, carefully lift cakes out of muffin tin and slowly peel away the cake liner, being careful not to squeeze the cakes.  Gently flip cakes out onto small serving dishes and slowly peel away the liner.  Dust the cakes with powdered sugar.   Roll the raspberries or strawberries in a little granulated sugar to lightly coat.  Place the sugared berries on the top of the cakes plus scatter some around the plate.  Serve warm.

Step-by-Step Video Demo: 

http://www.youtube.com/watch?v=6NQkC2v7KbY

This week we are giving away a prize package with everything you need to create an endless variety of cupcakes….without even cranking up your oven!

Now for the announcement of last week’s winner….

Congratulations to #167 Lani Wong!  I will be contacting you shortly so I can send you the “Doughnut Prize Package.”

From now through Sunday night you have the opportunity to win this “Cupcake Prize Package.”  Everything you need to prepare and decorate an infinite variety of cupcakes!

The giveaway includes:

Mini Cupcake Maker appliance

The Cupcake Bible Cookbook

Cupcake Heaven Cookbook

Nesting doll measuring cups

Cupcake Corer

Heart rubber scraper

Multi-colored sprinkles

Here is all you have to do:

Leave a comment here on the blog telling us your favorite flavor of cupcake! 

What kind of cake?  What kind of frosting?  Any other toppings or fillings?  Tell us! 

It’s that easy!   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

*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!

So, I channeled my inner Martha and set out to make one myself!  What’s the worst that could happen?  At least I would enjoy a nice bottle of Pinot out of the deal…

As it turns out, this little craft project is a snap!  Once the bottle is painted and dried you can use the chalkboard for menus, wine lists, guest place settings, and more.  The possibilities are endless!  Here I made two bottles for a casual wine and cheese party.  Give it a try for your next event or get-together!

How to Make a “Wine Bottle Chalkboard Menu”

Step 1:  Drink a bottle of wine

Seriously…this is a requirement.  Preferably a lovely bottle with great company.  Bottles of red or white come in different shapes and sizes, so feel free to pick your favorite or use a variety.  (Next time I might try a Magnum bottle or even one of those tiny individual bottles!)

Step 2:  Clean the bottle and remove the label

I soaked the bottles in a little warm water to completely remove the labels.  You can even run the empty bottle through the dishwasher to get them completely clean.

Chalkboard paint can be purchased in craft or hardware stores.  They come in a variety of sizes for smaller or larger projects.

Step 3:  Paint bottle with chalkboard paint

The paint is dry to the touch within a few hours, but they recommend waiting a day or so before writing on the surface.

Step 4:  Decorate!

This is the fun part!  I used one bottle to list cheeses and the other to display my wine selections.  A delicate ribbon tied around the neck adds interest as well.  Feel free to get creative and give the bottle your own special flair!

Spike:  After scoring a touchdown, the scoring player may slam the ball violently to the ground in celebration.

Spike:  To add a delicious, yet potent beverage to your favorite food and drinks. 

We have an entire series of adorable, creative, and delicious football themed jello shots, and even some team spirit jello shot cupcakes!

These mini cupcakes take the idea of a “jell-o shot” to a whole new level!  The bite-sized, adult cupcakes can be made in your favorite team colors and spiked with well chilled vodka.  I like to top them off with silver sprinkles to mimic the player’s helmets!

Jell-o Shot Mini Cupcakes  (click here to view and print recipe)

1 package (15.25 ounces) White Cake Mix

1 cup boiling water, divided

1 package (3 ounces) Jell-o Strawberry Flavor Gelatin or Berry Blue Flavor Gelatin

1/2 cup well chilled vodka, divided

1 tub (8 oz) Cool Whip Whipped Topping, thawed

Garnish:  Team spirit sprinkles

Prepare cake batter according to package directions.  Fill greased mini muffin pans 2/3 full.  Bake 10 to 12 minutes or until tests done.  Cool in pan 10 minutes.  Pierce mini cupcakes with a skewer at 1/4 inch intervals.

Add boiling water to your choice of gelatin mix in a small bowl; stir 2 minutes until completely dissolved.  Stir in well chilled vodka; pour over mini cupcakes.  Refrigerate 3 hours.

Frost with Cool Whip and top with sprinkles.  Refrigerate 1 hour.

Now you can really get the party started with this selection of Football Jello Shots!  With fun names like “The Referee” or “The Cheerleader” or great flavors like “Gatorade” or “Bloody Mary” there is a little something for everybody to enjoy on game day.  Click here to see our Top 10 Football Jello Shots and whip up a few for your Super Bowl Party!

Are you on Pinterest?  Love Jello Shots?  Follow my brand new Football Jello Shots pinboard!  (And, of course, the other yummy boards while you are there…)  Cheers!

Cooking with beer is always fun, whether it is on the grill or in a fun appetizer.  But what about dessert?  As it turns out, beer is also an awesome asset to cakes!  The results are full of flavor and super moist.

From bundt cakes to sheet cakes, a cake you make in the microwave and a beer cake you enjoy for breakfast, we have you covered.

Check out these Five Awesome Beer Cakes!

Chocolate-Cherry Beer Cake with Cocoa Beer Frosting  (click here to view and print recipe)

Cake:

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup butter

2 cups sugar

2 eggs, lightly beaten

2 ounces chocolate, melted

1/2 teaspoon vanilla

1 cup cold beer

3/4 cup buttermilk

1 (10-ounce) jar maraschino cherries, drained and chopped, reserve juice (should be about 2/3 cup)

3/4 cup chopped walnuts

Frosting:

2 tablespoons cocoa

2 tablespoons butter

2 tablespoons Karo syrup

3 tablespoons beer

1 teaspoon vanilla

dash salt

2 cups powdered sugar

For cake:

Sift flour, soda, and salt together; set aside.  In large mixing bowl, cream butter and sugar until fluffy; add eggs, melted chocolate and vanilla.  Add sifted dry ingredients alternately with beer, buttermilk, and reserved cherry juice.  Add cherries and nuts.  Bake at 350 degrees in a greased and floured 9 x 13 inch cake pan for 35-40 minutes or until cake tester comes out clean.  Cool cake completely.

For frosting:

Mix all ingredients together except powdered sugar, then add powdered sugar.  Beat with electric mixer until smooth.  Spread evenly over cake.

Streusel-Topped Breakfast Beer Coffeecake  (click here to view and print recipe)

Coffeecake:

2 cups all-purpose biscuit mix

1/2 cup sugar

1/2 teaspoon ginger

2/3 cup beer

1 egg, slightly beaten

Streusel Topping:

1/2 cup flour

1/3  cup sugar

1 teaspoon cinnamon

1/3 cup butter

1/4 cup chopped pecans

1.  For coffeecake, combine biscuit mix, sugar, and ginger.  In a separate bowl, mix beer and egg.

2.  Add beer mixture to dry mixture.  Stir lightly, just until moistened.  Turn into a greased 9-inch round cake pan.

3.  For streusel topping, combine flour, sugar, cinnamon, and pecans.   Cut in butter until crumbly.  Sprinkle over coffeecake batter.

4.  Bake at 400 degrees for 20-25 minutes.   Serve warm or cooled.

Spicy Beer Bundt Cake  (click here to view and print recipe) 

1 (18.25 ounce) box spice cake mix

1 (3.4 ounce) package instant vanilla pudding mix

2 teaspoons ground cinnamon

1/4 cup packed brown sugar

4 eggs, slightly beaten

1/4 cup oil

1 cup beer

1/2 cup chopped pecans

Vanilla ice cream, if desired

1.  Preheat oven to 350 degrees.

2.  Combine cake mix, pudding mix and cinnamon in large bowl.  Cream brown sugar, eggs, oil and beer in separate bowl.

3.  Pour beer mixture into dry cake mixture a little at a time and beat after each addition.   Batter should be smooth and creamy.

4.  Sprinkle pecans on the bottom of a greased and floured bundt pan.  Pour batter over pecans in bundt pan.  Bake for about 45- 50 minutes or until toothpick inserted in center comes out clean.  Cool before serving.  Serve with a scoop of vanilla ice cream, if desired.

Beer and Chocolate Microwave Mug Cake  (click here to view and print recipe)

1/2 cup flour

1/2 cup sugar

1/4 cup cocoa

2 eggs

1/4 cup milk

2 tablespoons beer

1/2 cup canola oil

1/2 cup chocolate chips

1 teaspoon vanilla or coffee extract

Garnish:  Whipped cream and chocolate chips, if desired

Mix all ingredients in a bowl and pour into 3 coffee mugs (1 cup size mugs).  Put on microwave turntable and microwave for 2:30 to 2:45.  (If there is no turntable, turn buy hand every minute or so.)

Top with a dollop of whipped cream and extra chocolate chips, if desired.

Pear and Beer Gingerbread Upside-Down Cake  (click here to view and print recipe) 

2 tablespoons butter

1/3 cup packed brown sugar

2 medium pears, pared and sliced

1 package (14 ounces) gingerbread mix

1 to 1 1/4 cups beer

1 egg

1.  Melt butter in an 8-inch square pan.  Stir in brown sugar; spread evenly over bottom of pan.  Arrange pear slices in rows over sugar.

2.  Prepare gingerbread according to package directions, substituting an equal amount of beer for the amount of water specified, and adding egg as called for in the directions.

3.  Pour batter over pears.

4.  Bake at 350 for 30-35 minutes, or until cake tests done.  Immediately loosen cake from sides of pan and invert on a serving platter.  Serve warm.

Whew… I am finally back in the good ‘ol US of A after the trip of a lifetime in South America.  I was in Peru exploring the magical ruins of Machu Picchu, the hustle and bustle of the capital city of Lima, and, of course, the legendary cuisine!   I promise lots of photos, videos and recipes over the next few weeks.  (Get ready to be shocked by a few of the local delicacies I ordered in Peru!  Any guesses?)

Internet access was a little spotty while I was in the mountains, so we have a bit of logistics to catch up on.  First of all, thanks so much to everyone who has been entering the weekly blog giveaways, entering the recipe contests and voting for the Reader’s Choice awards!

Now, for some winners!  (Randomly selected by Random.org)

The lucky winner in the Julia Child Prize Package is… #177 Beth H.!

And the the winner in the Coffee Maker Prize Package is…  #294 Chaney!

Don’t forget to enter the Valentine’s Day Breakfast in Bed Doughnut Prize Package this week!  (click here for the link)

Nothing welcomes you home (from school, or a long trip!) like a warm batch of cookies and a tall glass of milk.  These unique cookies include two cups of cornflakes for added texture and crunch.  Also, these cookies freeze well, so it is fun to whip up a batch and then save a few for a sweet indulgence later!

Butterscotch Oatmeal Cookies  (click here to view and print recipe)

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 cup light brown sugar, firmly packed

2 eggs

2 teaspoons vanilla extract

1 Tablespoon water

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups old-fashioned or quick-cooking oatmeal (not instant)

2 cups butterscotch morsels

2 cups cornflakes

1 cup chopped walnuts

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a large mixer bowl, beat the butter, granulated sugar, and brown sugar together until mixed.  Beat in the eggs, one at a time.  Beat in vanilla and water.  In a medium bowl, toss together the flour, baking soda, baking powder, and salt.  Add the dry ingredients to the butter mixture and beat until combined.  Add the oatmeal, butterscotch morsels, cornflakes, and walnuts; mix well.

Place heaping spoonfuls of batter, about 2-inches apart, onto prepared baking sheets.  Gently press each cookie to flatten it slightly.  Bake cookies until lightly browned, about 10-12 minutes.  Transfer to wire racks to cool completely.  Makes about 5-6 dozen cookies.

From now through Sunday night you have the opportunity to win this “Doughnut Prize Package.”  Everything you need to prepare and decorate homemade doughnuts!

The giveaway includes:

Three different kinds of doughnut pans – Large and small doughnuts, as well as doughnut twists!

Doughnuts cookbook

Two doughnut mixes – cinnamon sugar and chocolate

Valentine’s Day cookie cutters

Valentine’s Day apron

Valentine’s Day sprinkles

Here is all you have to do:

Leave a comment here on the blog telling us who you would like to serve breakfast in bed! 

It’s that easy!   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

*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!

Right about now, I just might be drinking one of these.  Except I will be sipping from the Southern Hemisphere!  Any guesses where I am?

Here’s a hit:  The signature spirit of this place is “Pisco,” a grape brandy produced in the winemaking regions of South America.  Have you figured it out yet?

Right now I am in Peru!!!

This is such a thrill because I have never been to South America and have dreamed of traveling to Peru for as long as I can remember.  I will be traveling on an Adventures by Disney itinerary.  In fact, you can follow the entire itinerary here.   From Lima to the Sacred Valley, Machu Picchu and Cusco, we will experience everything this country has to offer.

I didn’t know what to expect when I first heard about this signature drink.  It is a bit odd to think about enjoying a cocktail that is blended with egg whites!

I would describe this drink as tasting like a “Margarita with Foam.”   The pisco is mixed with sugar and citrus and then topped with an egg white froth.  Now, I know the first thing you are going to think is, “raw egg white?!”

I have the perfect answer for that!  There is a company called Safest Choice Eggs and they are the only brand that offers fully pasteurized eggs…in their shell!

That means these eggs are completely safe to eat raw or not fully cooked without the fear of salmonella.  Go ahead, take a bite of that cookie dough, enjoy a poached egg, or make homemade mayonnaise!  While you are at it, give a Peruvian Pisco Sour a try!

Peruvian Pisco Sour  (click here to view and print recipe)

2 ounces Pisco

1 Tablespoon sugar

1 Tablespoon fresh lemon juice

1 teaspoon pasteurized egg whites

Garnish:  lemon wedges

In a blender, whirl 3 ice cubes, pisco, sugar, fresh lemon juice, and egg whites.  Blend until smooth and serve straight up in a martini glass with a lemon wedge.

That’s why I love this “Ultimate Super Bowl Dip.”  It combines all my favorite flavors from a variety of different dips.   Not only do you have two different kinds of cheese, there is spinach, Italian sausage and peppers.  Red peppers for color and rings of sweet banana peppers for flavor.

Take this dip to a whole new level and serve with blue corn tortilla chips, bagel chips or warm baguette slices.  Come on!  It’s the Super Bowl, up the ante this year and serve the ultimate chips and dip your guests are sure to remember.

What is one to do in a mountain lodge during a snow storm…lounge by the fire, of course!  Others may be anxious to strap on their skis or snowboards and hit the slopes, but not me.  I am content to cozy up next to a roaring fire with a warm drink in hand.  This beautiful fireplace is in my hotel lobby, The Lodges at Deer Valley.  I could sit here for hours!  This hotel is nothing short of spectacular and I certainly hope to come back very soon.

While at Sundance I spent time at the Bertolli Chalet, just off of Main Street near festival headquarters.  All weekend long we enjoyed bowl after bowl of their new Frozen Meal Soups while cradling warm drinks by the fire.  What better to pair with a warm bowl of soup than a fabulous hot drink!  They have four fabulous flavors (Chicken Minestrone, Roasted Chicken and Rotini Pasta, Tomato Florentine, and Tuscan-Style Beef) and below you will find recipes for three of my favorite drinks!

A dash of cranberry juice is added to traditional apple cider and garnished with a slice of orange and cloves.

Gingered Cran-Apple Cider  (click here to view and print recipe)

3 cups cranberry juice cocktail

1-1/2 cups apple cider

3 Tablespoon granulated sugar

4 slices (about a 1/4-inch thick) peeled fresh ginger

Garnish:  thinly slices of orange studded with whole cloves (optional)

Combine all ingredients (except garnish) in a saucepan and simmer, covered, for 5 minutes.  Remove from heat and let stand covered, for 15 minutes.  Remove ginger slices and pour into mugs.  Float a clove-studded orange slice in each cup, if desired.

Cozy up fireside with a mug of this seasonal spiced tea with hints of apricot and apple.

No worries!  I have just the kick you need to jump start your week…

From now through Sunday night you have the opportunity to win this “Coffee Maker Prize Package.”  Perfect for that caffeine boost to get your morning started!

The giveaway includes:

Bunn My Cafe Single Serving Pod Brewer – This unique coffee maker brews one cup at a time for a fresh cup every time!

Coffee-themed red and white apron

Coffee-themed red and white oven mitts

Here is all you have to do:

Leave a comment here on the blog telling us how you like to kick start your morning.  (Is it with a cup of java?  A morning run?  Or maybe 10 more minutes of sleep and the snooze button!)

It’s that easy!   One lucky winner will be randomly selected in one week from today.  The winner will be announced right here on “The Daily Dish” Monday January 30th.  Be sure to come back to see if YOU are the winner!

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!

Looking to make new friends over your morning coffee?  Be sure to visit some of our Mixing Bowl groups!

Come In, Sit a While, Share a Cup

Coffee Shop Favorites

Sit and Chat

Oh my goodness, I just wrapped up a whirlwind weekend at the Sundance Film Festival!  I have so many great stories from Park City, Utah, I am not sure where to start!

So let’s start from the beginning…the opening night party!

There I am, feeling all fancy at the arrivals!  Really, this weekend was about two things.  Hollywood glam and delicious warm soup.  Let me explain..

I came to the festival with Bertolli in order to help promote their line new of Frozen Meal Soups inside their “Chalet” here at the festival.  It was a place where Hollywood elite could warm up from the Park City chill, and and enjoy a little something to eat or drink before heading out to see a film or attend a party.

These hearty soups simmered throughout the day as guests sampled one of the four flavor varieties.  (How gorgeous are those copper pots!)  The Tomato Florentine was a favorite among the guests, but then again the Minestrone, Tuscan-Style Beef, and Chicken Rotini were also gobbled up!

You can see, they set up a cozy lounge amidst the hustle and bustle of the festival.  Guests could grab a scarf and handwarmer, or wrap up in a warm blanket for a few minutes.  There were also periodic filmmaker discussions throughout the weekend, appropriately titled the “Inside Soup.”

Besides the hearty soups, there was another offering here in the lounge, this one with a bit of a kick! Our friends over at Ultimat Vodka came up with this fantastic drink inspired by the festival and the Bertolli brand.   Sometimes you need a little mixed drink (along with your meal soup) to really get the party started!  Everything you need to eat and drink like a celebrity.  Stay tuned for more photos and stories from the Sundance Film Festival!

Sundance Bertolli Buzz  (click here to view and print recipe)

2 ounces vodka

1 ounce cranberry juice

splash lime juice

splash simple syrup

Soda water

Lime wedge

Pour vodka and cranberry juice over ice.  Add a splash of lime juice and simple syrup and top with soda water.  Garnish with a lime wedge.

This year my mom and I were discussing what to prepare for holiday meals.  We tossed around some of the usual go-to recipes, but then she said, “Why don’t we make Julia’s Boeuf Bourguignon!”  I was sold.  What a better day to spend indoors cozied up in the kitchen cooking something so classic and beautiful.

Let me say up front, there is nothing “quick and easy” about this recipe.  It takes time, and there are lots of steps.  But boy is it worth it…  All day long you smell the aroma of beef slowly cooking in robust red wine.  Pure heaven!

“Boeuf a la Bourguignonne” or Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms

“As is the case  with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon.  Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the man course for a buffet dinner.  Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.”

Vegetable and Wine Suggestions:

“Boiled potatoes are traditionally served with this dish.  Buttered noodles or steamed rice may be substituted.  If you also wish a green vegetable, buttered peas would be your best choice.  Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Emilion, or Burgundy.”

Julia Child’s Boeuf Bourguignon from Mastering The Art of French Cooking (Volume 1) 

6 ounce chunk of bacon

1 Tablespoon olive oil

3 pounds lean stewing beef cut into 2-inch cubes

1 sliced carrot

1 sliced onion

1 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons flour

3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti

2 to 3 cups brown beef stock or canned beef bouillon

1 Tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

The blanched bacon rind

18 to 24 small white onions, brown-braised in stock (see below)

1 pound quartered fresh mushrooms sauteed in butter (see below)

Directions:

Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long).  Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water.  Drain and dry

Preheat oven to 450 degrees.

Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.  Remove to a side dish with a slotted spoon.  Set casserole aside.   Reheat until fat is almost smoking before you saute the beef.

Dry the beef in paper towels; it will not brown if it is damp.  Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.  Add it to the bacon.

In the same fat, brown the sliced vegetables.   Pour out the sauteing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper.  Then sprinkle on the flour and toss again to coat the beef lightly with the flour.  Set casserole uncovered in middle position of preheated oven for 4 minutes.  Toss the meat and return to oven for 4 minutes more.  (This browns the flour and covers the meat with a light crust.)  Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered.  Add the tomato paste, garlic, herbs, and bacon rind.  Bring to simmer on top of the stove.  Then cover the casserole and set in lower third of preheated oven.  Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours.  The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.  (See below)  Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.  Wash out the casserole and return the beef and bacon to it.  Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce.  Simmer sauce for a minute or two, skimming off additional fat as it rises.  You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.  If too thin, boil it down rapidly.  If too thick, mix in a few tablespoons of stock or canned bouillon.  Taste carefully for seasoning.  Pour the sauce over the meat and vegetables.  (*)  Recipe may be completed in advance to this point.

FOR IMMEDIATE SERVING:  Cover the casserole and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.  Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

FOR LATER SERVING:  When cold, cover and refrigerate.  About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Oignons Glaces a Brun (Brown-braised Onions)

Brown-braised onions are used whenever you wish a brown effect, such as in brown fricassees like coq a vin and boeuf bourguignon, or in a mixture with other vegetables.

18 to 24 peeled white onions, about 1-inch in diameter

1 1/2 Tablespoons butter

1 1/2 Tablespoons oil

1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water

Salt and Pepper to taste

A medium herb bouquet:  4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth

Directions:

When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible.  Be careful not to break their skins.  You cannot expect to brown them uniformly.

Then either braise them as follows: 

Pour in the liquid, season to taste, and add the herb bouquet.  Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.  Remove herb bouquet.

Or bake them as follows: 

Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in one layer.  Set uncovered in upper third of a preheated 350 degree oven for 40 to 50 minutes, turning them over once or twice.  They should be very tender, retain their shape, and be a nice golden brown.  Remove herb bouquet.

(*)  The onions may be cooked hours in advance, and reheated before serving.

Champignons Sautes au Beurre (Sauteed Mushrooms)

Use these mushrooms either as a vegetable alone or in a combination with other vegetables, or as an integral part of such dishes as coq au vin, boeuf bourguignon, poulet en cocotte.   Successfully sauteed mushrooms are lightly browned and exude none of their juice while they are being cooked; to achieve this the mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan.  If you saute too many at once they steam rather than fry;  their juices escape and they do not brown.  So if you are preparing a large amount, or if your heat source is feeble, saute the mushrooms in several batches.

2 Tablespoons butter

1 Tablespoon oil

1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

Optional:   1 to 2 Tablespoons minced shallots or green onions

Salt and pepper

Place the skillet over high heat with the butter and oil.  As soon as you see the butter foam has begun to subside, indicating it is hot enough, add the mushrooms.  Toss and shake the pan for 4 to 5 minutes.  During their saute the mushrooms will at first absorb the fat.  In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown.  As soon as they have browned lightly, remove from heat.

Toss the shallots and green onions with the mushrooms.  Saute over moderate heat for 2 minutes.

(*)  Sauteed mushrooms may be prepared in advance, set aside, then reheated when needed.  Season to taste just before serving.

 Julia Child’s home in Cambridge, Massachusetts.

When my sister and I were visiting Boston a few years back we decided to hop on the subway and make a quick pilgrimage to the Child household.

Julia lived and cooked at 103 Irving Street for more than 40 years. Her original kitchen was carefully dismantled piece by piece and is now on display at the Smithsonian.

The home was recently sold for $4.35 Million to, get this, A VEGAN COUPLE! That means the new residents don’t even eat butter! Poor Julia is probably turning in her grave.  I guess it means more Boeuf Bourguignon for the rest of us!

Within the walls of the Smithsonian National Museum of American History you can find a copy of the Gettysburg Address, the flag that inspired the “Star Spangled Banner” and Julia Child’s actual kitchen. It was painstakingly moved piece by piece from her home pictured above after she moved back to her native California in November 2001. I feel this is a beautiful testament to the importance of creating good food in our culture. Her kitchen was simple and well stocked, but no fancier than many of our home kitchens all across the country today. Yet within those walls she created magic, just as so many of us create our own magic for our families and ourselves each and every night. I have always known that creating and sharing meals is important, and it is wonderful to know that the curators at the Smithsonian agree and have honored one of America’s most influential cooks through this exhibit.

 What a woman!  If you haven’t already entered the blog giveaway, what are you waiting for?  Click here!

Bon Appetit!!

Happy National Soup Month! 

I am glad the powers that be have decided to dedicate all of January to one of my favorite meals.  That’s right, I said meal!  To me there is nothing better than a big, hearty bowl of soup to warm you from the inside out during the cold winter months.  Pair it with a salad, warm crusty bread…maybe even a glass of wine, and dinner is complete.

In honor of National Soup Month, I wanted to tell you about a wonderful campaign sponsored by Bertolli.  (By the way, they have a line of outstanding Frozen Meal Soups that are absolutely perfect this time of year.  You can purchase any of the four delicious varieties in the freezer section of your grocery store and then whip up dinner in a matter of minutes come mealtime.)

This month Bertolli is not only warming our stomachs it is warming our hearts with its “Ladles of Love” program.  They will be helping to provide 400,000 meals to Feeding America and its nationwide network of food banks.  To get involved, you can visit the “Ladles of Love” tab on the Bertolli Facebook page, and click on the interactive soup bowl to show your support.  www.Facebook.com/Bertolli

Yesterday I had the honor of launching this campaign with Bertolli through TV and Radio programs across the country.  (Maybe some of you caught it in on the local morning news in your area!)  There has been such an outpouring of love and support for this outstanding organization, I am simply overwhelmed!   But we aren’t stopping there.  Today the “Ladles of Love” program is hitting the road and taking the campaign to…

…Sundance!  Yep, the legendary Independent Film Festival nestled in the snowy ski slopes of Park City, Utah!  I can’t imagine a better place to continue the campaign and enjoy a warm bowl of soup on a cold winter day.  Stay tuned to our Facebook and Twitter pages over the weekend with updates from the festival and (hopefully!) a bunch of great celebrity sightings.  I am excited to see the who’s who of Hollywood come out to support Feeding America as well.

By the way, if you are looking for a great winter salad to pair with your favorite soup, give this recipe a try.  That’s right, salad isn’t just for summer!  This hearty winter salad can be served during the colder winter months.   The warm bacon-brown sugar vinaigrette is sure to be a new favorite!

See you on the slopes!  (Well, ok, not really…I more of a “stay in the lodge by the fire” sort of girl…)

Winter Salad with Warm Bacon-Brown Sugar Vinaigrette  (click here to view and print recipe)

1 head butter lettuce- washed, dried, and coarsely torn

1/2 head curly endive- washed, dried, then sliced or coarsely torn

6 slices thick bacon, cut into 1/2-inch pieces

1/2 cup minced red onions

1-1/2 teaspoons packed brown sugar

1/4 cup red wine vinegar

1/4 teaspoon salt, or to taste

3/4 cup toasted pecan halves

1/2 cup crumbled gorgonzola cheese

1/2 cup sweetened dried cranberries

Freshly ground black pepper

Place greens in a large salad bowl; set aside.  Cook bacon in a large skillet over medium heat and cook until crisp.  Remove bacon with a slotted spoon and set aside.  Add the red onions to the hot drippings and saute, stirring constantly until they start to soften, about 2 minutes.  Mix in brown sugar, vinegar, and salt; stir until sugar dissolves, about one minute, then return bacon to pan and stir in.  Remove from heat and pour hot dressing over greens.  Toss quickly and serve immediately.  Let guests add the pecans, cheese, and cranberries, or can toss everything together, if desired.  Pass freshly ground black pepper.  Serves 6.

There really is in a class of its own.  This versatile ingredient can be used in everything from appetizers to side dishes, for breakfast or even for dessert!  Take a look at my Top 10 favorite bacon-centric recipes.

(Click on the recipe name or photo for a link to the recipes!)

Number 10:  Bacon Wrapped Beer and Brat Bites

Number 9:  Bacon Jam

Number 8:  Bacon and Cheese Deviled Eggs

Number 7:  Loaded Baked Potato Soup

Number 6:  Pea Salad with Cheese and Bacon

Number 5:  Maple Bacon Cinnamon Cupcakes

Number 4:  Stir Fried Brussels Sprouts with Bacon and Caraway Seeds

Number 3:  Sonoran-Style Bacon Wrapped Hot Dog

Number 2:  Bacon and Chive Scones with Bacon Butter

Number 1:  Bacondoodles!

Join me in a round of applause for Lisa’s winning recipe, General Tso’s Slow-Cooked Pork Tacos with Orange-Broccoli Slaw!

This award-winning home cook is not only the big winner in our Semi-Annual Contest, she is also a fantastic food blogger.  (She can be found at SnappyGourmet.com as well as on Facebook, Twitter, Pinterest and StumbleUpon.)

Lisa says, “What an honor and surprise to be the grand prize winner!  Thank you so much!  I had a lot of fun thinking about recipes for this contest and hope others take a few minutes this year to enter as well!  I never thought I would win the grand prize, but I am so glad I took the few minutes to enter!  I hope to use the grand prize money to work on my blog, and also plan to buy a new camera lens as well as put some money away for my children.  Thanks again!!”

Click here to read the full interview from Lisa’s win!

General Tso’s Slow-Cooked Pork Tacos with Orange-Broccoli Slaw

(click here to view and print recipe) 

Ingredients:

Pork:

2 cups Chicken Broth

1 (8 Oz.) Bottle Hoisin Sauce

1/3 cup White Vinegar

1/4 cup Reduced-sodium Soy Sauce

1/4 cup Granulated Sugar

¼ cup Cornstarch

5 Garlic Cloves, minced

3 Tbsp Minced Fresh Ginger

1 tsp Crushed Red Pepper Flakes

2 1/2 lb Pork Tenderloin, or any amount that will fit into your slow cooker

Slaw:

2/3 cup Orange Juice

1/3 cup Olive Oil

1/2 cup Chopped Fresh Cilantro

2 (10 Oz.) Packages Broccoli Slaw, or cabbage slaw

Soft Tortillas

Directions:

1. Whisk together broth, hoisin sauce, vinegar, soy sauce, sugar, cornstarch, garlic, ginger, and red pepper in a slow cooker until well combined.

2. Add pork to slow cooker and spoon some sauce over top. Cook on low heat setting for 6-8 hours. Remove pork from slow cooker and shred with 2 forks. Place pork in serving dish and coat with desired amount of sauce from slow cooker.

3. Meanwhile, as pork is cooking, whisk together orange juice, olive oil, and cilantro in large bowl. Stir in broccoli slaw. Cover and refrigerate until ready to serve.

4. To serve, top tortillas with pulled pork and slaw.

Helpful Tips:

I would suggest sticking with the reduced-sodium soy sauce so that the dish doesn’t taste too salty. You can serve the pork and slaw in tortillas or you can also serve the pork with rice or noodles. You could use chicken legs/thighs instead of the pork. Instead of the broccoli slaw you can substitute shredded cabbage or coleslaw mix.

I think the sign of a great recipe is one where you just know you will make it over and over again.  This crock pot recipe is so easy and flavorful, it will certainly be put in rotation on my menu planning.  I love that it is a well-rounded, complete meal that is accessible enough to be enjoyed by the whole family, while still being very unique and creative.

I first prepared and photographed this dish while I was visiting my family in Chicago over the holidays.  My sister went absolutely wild for the recipe!  She immediately printed out her own copy and made it again when she returned to her apartment after Christmas.  She pointed out that it re-heats like a dream and is the perfect meal to make over the weekend and pack for lunch at work all week long.

Another reason to love this recipe?  It is a healthier twist on a classic take-out dish.  According to the Center for Science in the Public Interest, a typical restaurant serving of General Tso’s chicken provides approximately 1,300 calories, 11 g saturated fat and nearly 3,200 mg sodium.  Holy cow!  That’s enough to make your heart stop…literally!

Since this is Lisa’s original recipe, we don’t have the exact nutritional analysis on the dish, but I am sure it is way less than that!  Using the slow cooker is a great alternative to deep frying.  The meat comes out juicy and tender rather than greasy and heavy.  Plus, you can fill the tacos with a bunch of the orange-broccoli slaw for a serving of veggies as well as a nice crunch!  Finally, you can tailor this dish to your own dietary needs.  Nowadays there is such a fantastic variety of tortillas available.  From whole wheat to fat-free, and low-carb to gluten-free.

Thanks again to Lisa Huff and everyone for participating in the 2011 recipe contests.  It was an outstanding year filled with unbelievable recipes.  There is so much amazing talent out there!  The good news is, we have just launched a new round of recipe contests and you can start entering right now!  Check it out and good luck! 

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/01/17/5000-grand-prize-winner/feed/ 2 http://www.betterrecipes.com/blogs/daily-dish/2012/01/16/blog-giveaway-julia-child-prize-package/ http://www.betterrecipes.com/blogs/daily-dish/2012/01/16/blog-giveaway-julia-child-prize-package/#comments Mon, 16 Jan 2012 11:00:56 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=11244 Happy Monday Better Recipes!

Did you participate in the “Rice Cooker Prize Package” giveaway last week?  Random.org picked a number and the lucky winner is….

4#  Congratulations “Robbie M.” I will be contacting you today to send you the prize!

If you didn’t win this time around, don’t despair.  Every Monday there is a new prize and a fresh chance to win.  Take a look at the package this week!

I have to tell you, this might be my favorite giveaway EVER! 

From now through Sunday night you have the opportunity to win this Ultimate Julia Child Prize Package.

The giveaway includes:

“Mastering the Art of French Cooking” the two volume set of cookbooks by Julia Child that started it all!

“My Life in France” Julia’s memoir.

“Julie and Julia” the book by Julie Powell.  It is based on Julie’s popular blog chronicling her journey as she cooked her way through Julia’s legendary cookbook.

“Julie and Julia” the film starring Meryl Streep.  The movie is a combination of Julie Powell’s book and Julia’s memoir.

Here is all you have to do:

Leave a comment here on the blog telling us what you love about Julia Child or her recipes.

It’s that easy!   One lucky winner will be randomly selected in one week from today.  The winner will be announced right here on “The Daily Dish” Monday January 23rd.  Be sure to come back to see if YOU are the winner!

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!

Love French cooking?  Be sure to visit the Mixing Bowl groups, “Cuisine Francaise,” and “Wine with Everything.”

This recipe couldn’t be easier and it can be customized to your personal tastes.  Everything you love to top a baked potato can be added to this simple soup.  It can be whipped up in minutes with only a few ingredients.  The secret?  Half a package of instant roasted garlic flavored mashed potatoes.  Give it a try this weekend….whether or not you have snow!

LOADED BAKED POTATO SOUP  (click here to view and print recipe) 

6 bacon strips, chopped

2 cups fat free milk

2 cups water

1/2 (7.6 ounce) package roasted garlic instant mashed potatoes

1 cup (4 ounces) shredded Cheddar cheese, divided

1/4 teaspoon freshly ground black pepper

Chives

Sour cream

Cook bacon, drain on a paper towel, set aside.  Reserve 2 tablespoons to sprinkle on top of soup.

Combine milk and water in a large saucepan; bring to a boil.  Remove from heat; add potatoes, and stir with a wire whisk until well blended.  Add 3/4 cup cheese, stirring until cheese melts.  Add all but 2 tablespoons of the bacon.   Spoon into serving bowls; sprinkle evenly with remaining 1/4 cup cheese, 2 tablespoons bacon and freshly ground black pepper.  Top with chopped chives and a dollop of sour cream, if desired.

Congratulations to our final weekly winner of 2011, Lisa Keys!  Her recipe for “French Toast Muffins” took top honors during Cinnamon week!

I can’t believe the end of the weekly contest is here!  There have been so many unbelievably delicious weekly winners and the judges sure have their work cut out for them to pick a grand prize winner.  (For a look back on previous contests, check out this link to see all the winners.)

Also, don’t forget that a new round of weekly contests have begun!  There is more information at the end of this article. 

Now, back to these “French Toast Muffins!”

Believe me, they are just as delicious as they sound.  Imagine everything you love about French Toast in muffin form!  It is no wonder this dish took top honors in the Cinnamon contest, because Lisa creatively uses the theme ingredient in two different ways.  First, slices of cinnamon swirl bread is cubed and tossed with milk and eggs to create the French Toast topping.  Then, when the muffins come out of the oven, they are topped with additional cinnamon and sugar.  Plus, a dash of maple extract is added to the muffin batter.  One bite is literally like a forkful of French Toast!

This is certainly one of the most creative muffin recipes I have seen in a long time.  They are perfect to grab and go on busy mornings, but they taste like a leisurely weekend brunch!

FRENCH TOAST MUFFINS  (click here to view and print recipe) 

Ingredients:

1/4 cup Milk

3 Eggs, divided

8 slices Cinnamon Swirl Bread, crusts removed and cut into 1/2″ cubes

2 cups All Purpose Flour

3/4 cup Packed Light Brown Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1 cup Sour Cream

1 tsp Maple Extract

1 stick Plus 4 Tbsp Unsalted Butter, melted and divided

1/4 cup Sugar

1 tsp Cinnamon

Directions:

Heat oven 400 degrees. Grease a standard 12 cup muffin tin with nonstick baking spray or line with paper cups. In a medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for the French toast topping. In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined. In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and 1/2 cup of the melted butter, then whisk well. Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter, pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright and cool 5 minutes. Mix sugar and cinnamon in a small bowl. Brush remaining melted butter over muffins and sprinkle with cinnamon sugar. Serve warm.

How did you come up with your winning recipe? 

I created this recipe about a year ago for a friend’s birthday breakfast. We have a tradition of treating each other on our special day, but this time I invited all the ladies over to the house instead of going out to a restaurant. Plus my girlfriends love being my recipe testers, so I wasn’t afraid to try something new on them. I came up with the recipe when my cinnamon swirl bread got a bit stale. I come from a long line of frugal cooks who never throw out food that has potential to re-purpose into something new and delicious. Torn between making croutons and French toast which is what my parents often did with day old bread I thought -why not both and that is how the muffin was born.

What inspired you to enter the Better Recipes weekly contest again?

First, I love the category- cinnamon. It probably is my all-time favorite aroma in the kitchen. It brings back all kinds of warm memories especially at this time of year. Second, it is just so easy to enter the Better Recipes contest. As one who is not so tech savvy I appreciate how easy it is to navigate the web site.

Why do you think your recipe stood out to the judges?

The flavor is just so yummy and the recipe is easy to make.

Do you have any advice for others interested in entering our recipe contests?

Follow the rules and don’t be afraid to share the food you love. Chances are the judges will love it, too.

Do you have any plans for the prize money? Any plans if you should win the grand prize?

My husband and I had our 30th wedding anniversary a few months ago, but we were not able to celebrate it. We can use this prize money to treat ourselves to something special in the new year. And something extra special if I win the grand prize.

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

It doesn’t take fancy bells and whistles to cook good food, but it does take some heart and creativity…and naturally practice makes perfect.

By the way, did you know we have kicked off another round of weekly recipe contests?  It’s true!  Plus, this year there are two different ways to win…

1)  Enter your best recipe under the category theme for a chance at the $250 weekly prize and the $2,500.00 Grand Prize at the end of the contest.  These winners are selected by the Better Recipes editors based on ease of preparation (40%), creativity (35%) and adherence to theme (25%).

2)  Share your recipe with friends, family, colleagues, everyone!  Ask them to vote for your dish as “Reader’s Choice” and win $250!

Check out the official rules and see all the fun contest themes coming up over the next few months.  Good luck everyone!

Think about it…How many times has it been the demise of a Top Chef contestant?  This seemingly simple dish can be tough to master.  It is one of my favorite items to order in a restaurant, but it can be intimidating to try at home.  That’s why I think it is time to demystify this decadent and delicious dish and find a way to make it simply and easily in your own kitchen.

When a recipe has few ingredients, you need to make each and every one count.  That’s why I love to use garlic infused olive oil!  It has a beautiful and subtle garlic flavor in one ingredient.  Keep some on hand in your pantry!

This mushroom risotto uses dried porcini mushrooms that must be reconstituted before using them.  But, don’t toss that water!   It is filled with flavor and can be used again in other parts of the preparation.

Start with an ovenproof dish on the stovetop.  Saute onion in the garlic infused olive oil, add arborio rice, and the mushrooms.  Then add the reserved liquid from the mushrooms, as well as some salt and pepper to taste.

This risotto is so easy to make because you don’t have to stand over it stirring constantly as it cooks, as you do with traditional risotto.  Simply cover, and pop the dish in the oven.  Thirty minutes later you have a fantastic meal!

(P.S.  I like to top mine with a bit of shaved Parmesan!) 

EASY OVEN RISOTTO WITH PORCINI MUSHROOMS  (click here to view and print recipe)

1/2 cup dried porcini mushrooms

2 tablespoons garlic-infused olive oil

1 onion, finely chopped

1 cup Arborio rice

Salt and pepper, to taste

Put the mushrooms in a heatproof bowl and pour over 3 cups boiling water over the mushrooms.  Leave to soak for 30 minutes.  Drain the mushrooms through a sieve, reserving the liquid.  Rinse the mushrooms thoroughly under running water to remove any grit, pat dry.

Preheat the oven to 350 degrees F.  Heat the oil in a roasting pan on the stove top and add the onion.  Cook for 2-3 minutes, or until the onions are softened.  Add the rice and stir for 1-2 minutes, then add the mushrooms and stir.  Pour in the mushroom liquid and mix well.  Season with salt and pepper, cover with lid or foil.    Bake in the oven for 30 minutes, stirring occasionally, until all the stock has been absorbed and the rice is tender.  Serve immediately.  Serves 4.

Congratulations to our latest weekly recipe contest winner, Tina Verrelli!  Her creative take on classic thumbprint cookies came out on top during the “peppermint” themed week.  These “Peppermint Ganache Thumbprint Cookies” are the perfect marriage of a decadent chocolate cookie and peppermint bark candy.

They are great not only for a Christmas cookie exchange, but the red and white colors are perfect for Valentine’s Day as well!  Wrap up a batch with a beautiful bow and a love note, and you have a sweet homemade gift from the heart.  Plus, after a few bites you will have minty fresh breath for a Valentine’s Day kiss!

PEPPERMINT GANACHE THUMBPRINT COOKIES   (click here to view and print recipe) 

Ingredients:

1 cup Unsalted Butter, softened

3/4 cup Sugar, divided

3/4 cup Corn Syrup

1 Egg

1 tsp Vanilla Extract

3 1/2 cups Flour

1/2 cup Unsweetened Cocoa Powder

1/4 tsp Salt

1/2 tsp Baking Soda

12 oz White Chocolate

2/3 cup Heavy Cream

1 tsp Peppermint Extract

1/2 cup Crushed Peppermint Candies, candy canes or starlight mints

Directions:

Preheat oven to 350 degrees F.

In large bowl, cream together butter and 1/2 cup sugar. Beat in corn syrup, egg, and vanilla. In medium bowl whisk together flour, cocoa powder, salt, and baking soda. Gradually mix dry mixture into butter mixture. Cover and refrigerate dough for 1 hour.

Place remaining 1/4 cup sugar in small bowl. Scoop and roll dough into 1-inch balls. Swirl the balls in the bowl of sugar until coated. Place 2 inches apart on ungreased baking sheet (approx. 12” x 17”.)

Bake for about 9 minutes or until set and just starting to crack. Remove and allow to cool for 1 minute. Use a rounded 1 teaspoon measuring spoon, melon baller or your thumb to press an indentation into the cookie. It should go at least halfway down through the cookie. Remove to cooling rack. Repeat to use up all dough.

Add white chocolate to medium heat-proof mixing bowl. Bring cream to boil in saucepan. Pour hot cream over chocolate and whisk until smooth and combined. Stir in peppermint extract.

Use teaspoon or piping bag to fill each cookie with peppermint ganache. Sprinkle each with a pinch of crushed peppermint candies.

Congratulations Tina!  How did you come up with your winning recipe? Is this a family favorite you have been making for years?  Or did you invent it specifically for this contest?

I have made a version of these before. The cookie dough was a little different and I used peppermint kiss candy for the center. I wasn’t able to find those same candies this year and I really wanted it to taste like the peppermint bark candy I really like. I had recently read an article about ganache, so I figured I give it a try. The cookie took some experimenting. I tried making the “dent” in the cookie before and after baking. The before dent spread the cookie out. Making the dent after made a prettier shape but took an extra minute or two of baking. I also tried rolling the cookie in crushed peppermint candies and several types of sugar. The crushed peppermint melted and made the cookie stick to the pan. Turns out regular sugar looked pretty and sparkly on the baked cookie. The first batch of ganache was too runny and didn’t firm up enough. Was more like a “shot” of ganache in a cookie cup (hey, there’s an idea!) The final ganache needed less heavy cream. These will definitely become a holiday staple. They last really long too in a air tight container!

What inspired you to enter the Better Recipes weekly contest?

I haven’t had a ton of time to enter contests recently. I’ve only entered Better Recipe contests in the past few months because they’re easy to enter and I know the rules/deadlines. It takes a while to pour over the detailed rules for some of these contests. I like your contests because if you don’t win one week, you move onto the next and focus on the new “ingredient.” Keeps you hopeful!

Why do you think your recipe stood out to the judges?

Thumbprints are a familiar style that people like and the peppermint ganache may be new to some. Was the first time I made it!

Do you have any advice for others interested in entering our recipe contests?

It’s important to not lose faith if you don’t win. Just move on to the next week. I entered just about every week for this series. You learn something new from every cooking experience – so I guess you never really lose!

Do you have any plans for the prize money? Any plans if you should win the grand prize?

I’m going to donate half of the money to breast cancer research, to honor friends and family, far and wide who have been battling this disease. The other portion will go to holiday bills! The grand prize would be amazing, but I won’t let my mind wander there – So many creative and yummy recipes were winners each week!

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

There are so many talented home cooks and chefs out there! I try to learn and get inspired when I eat out, read magazines, explore blogs and watch cooking shows.

Good Morning Better Recipes!

Did you participate in the “Smoothie Prize Package” giveaway last week?  Random.org picked a number and the lucky winner is….

#527 Brenda Sue Collins!  Congratulations Brenda, I will be contacting you today to send you the prize!

If you didn’t win this time around, don’t despair.  Every Monday there is a new prize and a fresh chance to win.  Take a look at the package this week!

From now through Sunday night you have the opportunity to win a Zojirushi Rice cooker and two Rice Cooker cookbooks to help you create healthy and delicious meals in the New Year.  Not only can this appliance cook a variety of different rices, it can also steam vegetables and even fish!  If you resolved to eat healthier in 2012, a rice cooker is a fantastic tool to help you throughout the year.

Here is all you have to do:

Leave a comment here on the blog telling us one of your favorite rice dishes.

It’s that easy!   One lucky winner will be randomly selected in one week from today.  The winner will be announced right here on “The Daily Dish” Monday January 16th.  Be sure to come back to see if YOU are the winner!

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!

Looking for some rice recipes?  Be sure to visit the Mixing Bowl group, “Rice!  That’s Nice!” for more ideas!

Check out my list of “Top 10 No-Bake Treats.”  Simply click on the title or the photo, and it will take you to the recipe.

NUMBER 10:  NO-BAKE BUTTERSCOTCH PEANUT CHEWS

The first recipe on the list is new to the collection.  I fell in love with these easy no-bake 4-ingredient cookies because they are the perfect blend of sweet and salty!  (The flavor combination actually reminds me of my favorite dessert, the Butterscotch Budino, from Mario Batali’s Pizzeria Mozza in Los Angeles.)

No-Bake Butterscotch Peanut Chews

1 can (14 oz.) sweetened condensed milk

3 cups butterscotch chips  (three- 6 oz. packages)

4 cups plain bite-sized shredded wheat cereal

1 cup chopped salted peanuts

1.  In top of a double boiler over hot, not boiling water, combine sweetened condensed milk and butterscotch chips until mixture is smooth and thick, about 15 minutes, stirring occasionally.

2.  Meanwhile, in a large bowl combine cereal and peanuts.  Pour butterscotch mixture over cereal mixture and toss until well-coated.  Drop by teaspoonfuls onto wax paper-lined cookie sheets.  Chill for 2 hours or until firm.  Remove and store in a covered container in refrigerator.  Makes about 5 dozen.

NUMBER 9:  PEANUT BUTTER AND JELLY TRUFFLES

NUMBER 8:  CANNOLI ICE CREAM SANDWICHES

NUMBER 7:  WHITE CHOCOLATE RASPBERRY BROWNIE TORTE

NUMBER 6:  PUPPY CHOW

NUMBER 5:  CREMA DI MASCARPONE

NUMBER 4:  INDIANA UNIVERSITY SPECIAL K COOKIES

NUMBER 3:  LIGHT BANANA CREAM PIE

NUMBER 2:  LIGHT TIRAMISU ANGEL FOOD CAKE

NUMBER 1:  LEMON BLUEBERRY INDIVIDUAL TRIFLES

One of my favorite go-to lunches is a nice, hearty bowl of soup with a bit of crusty bread.  Even today, as we have record high temperatures in Los Angeles, I love to cozy up to a bowl of soup in the afternoon.  (Yep, it hit almost 90 yesterday here at my place!)

This recipe is nothing short of a meal in a bowl and it comes together in just minutes!  Using a package of refrigerated cheese tortellini and a package of cooked diced chicken breast makes the soup a snap.  It could also be a great way to jazz up leftovers if you have extra pasta or chicken from a previous meal.

Whether you are enjoying this unseasonably warm weather here in Southern California or bundling up for a winter chill in other parts of the country, this simple soup is sure to satisfy!

Creamy Chicken-Spinach Soup  (click here to view and print recipe)

1 (9 ounce) package refrigerated cheese tortellini

1 (14 1/2 ounce) can fat-free, reduced-sodium chicken broth

2 (10 3/4 ounce) cans reduced-fat, reduced-sodium cream of chicken soup

1 (10 ounce) package frozen chopped spinach, thawed

1 (9 ounce) package refrigerated cooked diced chicken breast

2 cups fat-free milk

1/2 teaspoon dried thyme

1/4 teaspoon pepper

Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water.  Add soup and remaining ingredients, stirring well.  Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

Serves 6 ( 1 1/3 cup servings)

Per Serving:  Calories 300, Fat 7  g., Sat. Fat 3.1 g., Protein 24.7 g., Carbohydrates 35 g., Fiber 2.6 g., Cholesterol 68 mg., Sodium 759 mg.

Exchanges:  2 starch, 1 vegetable, 2 lean meat

“This year I resolve to eat less _____ and eat more _____!”

There were a plethora of healthy responses, and I noticed many of you are resolving to eat more fiber in 2012.  According to the Mayo Clinic, fiber can lower your risk of diabetes and heart disease,  and even aid in weight loss!

I love to start off the morning with a fiber-rich breakfast, and a bran muffin is a great way to get your fiber on-the-go!

This recipe uses whole wheat flour, All-Bran cereal, and even flax seeds in the batter.  I love flax seeds for their subtle nutty flavor as well as their abundance of omega-3 fatty acids.

Whip up a batch this week and you will enjoy a delicious breakfast, and a successful New Year’s Resolution!

BRAN-FLAX MUFFINS  (click here to view and print recipe)

2 cups All-Bran cereal, divided

1/4 cup flax seed

1/2 cup raisins

1 cup all purpose flour

3/4 cup whole wheat flour

1/2 cup packed light brown sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons unsalted butter, melted and cooled slightly

2 large eggs

1-3/4 cups low-fat plain yogurt

1/4 cup molasses

2 teaspoons vanilla extract

Turbinado sugar crystals or cinnamon-sugar

1.  Heat oven to 400 degrees.  In a food processor, finely grind 1 cup of the cereal, and the flax seeds.  Add raisins and blend until finely chopped.  Transfer mixture to a large bowl.  Stir in remaining 1 cup cereal, flour, whole wheat flour, brown sugar, baking soda, cinnamon, and salt; set aside.

2.  In another bowl, whisk together melted butter, eggs, yogurt, molasses, and vanilla.  Stir into cereal mixture, only just until combined; do not overmix.

3.  Line 18 standard-size muffin tins with baking cups. Evenly fill each cup just more than halfway.  Sprinkle generously with turbinado sugar, or sprinkle each with cinnamon-sugar.  Bake until muffins spring back when touched, about 14-16 minutes.  Remove muffins from tin and cool slightly.  Makes 18 muffins.

I am a huge fan of Banana Cream Pie and Banana Pudding (especially the one from Magnolia Bakery in New York City!), but there is no doubt these delicious treats can be filled with diet-busting ingredients.  This quick and easy pie can be whipped up in minutes with a few savvy substitutions.  Use sugar-free instant pudding, non-fat skim milk, and light frozen whipped topping.  Plus, it is packed with bananas.  (Can dessert count as a serving of fruit?!)

Light Banana Cream Pie  (click here to view and print recipe)

1 package (1.9 ounces) sugar-free vanilla instant pudding and pie filling (4 servings)

2 3/4 cups non-fat milk

4 ripe, medium bananas, sliced

1 (9-inch) ready-made graham cracker pie crust

1 firm, medium banana

Light frozen non-dairy whipped topping, thawed

Prepare pudding as directed using 2 3/4 cups low fat milk.  Stir in 4 sliced ripe bananas.  Spoon banana mixture into pie crust.  Place plastic wrap over pie, lightly pressing plastic to completely cover filling.  Chill 1 hour or until filling is set.  Remove plastic wrap.  Cut firm banana into 1/2 inch slices.  Garnish pie with whipped topping and banana slices.   Makes 8 servings.

Are you ready to start off 2012 with a bang?  Then you need to start off the day with a healthy meal.  That’s why this week the blog giveaway is this awesome Smoothie Prize Package!

Prize Package includes:

Cuisinart SmartPower Blender – it’s compact and portable, great for healthy mornings on-the-go! 

Smoothie cookbook

Detox cookbook

Yoplait apron

Canvas grocery bag

Here is all you have to do:

Leave a comment here on the blog telling us one of your New Year’s Resolutions for 2012! 

It’s that easy!   One lucky winner will be randomly selected in one week from today.

(Don’t forget, we giveaway a new and exciting prize package every week.  Keep coming back to The Daily Dish and check it out every Monday!)

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!

Looking for some smoothie recipes?  Check out three of my favorite below, and be sure to visit the Mixing Bowl group, Shakes and Smoothies for more ideas!

Sunrise Smoothie

Green Breakfast Smoothie

Strawberry Banana Smoothie

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/01/02/blog-giveaway-smoothie-prize-package/feed/ 714 http://www.betterrecipes.com/blogs/daily-dish/2011/12/30/bowl-games-cheese-ball-2-2/ http://www.betterrecipes.com/blogs/daily-dish/2011/12/30/bowl-games-cheese-ball-2-2/#comments Fri, 30 Dec 2011 11:00:08 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=10685  HAPPY NEW YEAR BETTER RECIPES! 

As 2011 winds down and everyone is gearing up for big celebrations this weekend, I wanted to offer one last recipe to make your get-together a sensation.

Isn’t that fun!  It’s a football shaped cheese ball – the perfect snack to munch on while watching all the Bowl games this weekend!  This recipe for “Pigskin Frenzy Cheez Ball” was the winner of the Kellogg’s Tailgating Dips, Spreads, and Snack Mix Challenge.  Three cheers for Mary Shivers!

(Don’t forget, the final Kellogg’s recipe contest of the year, the Holiday Cookie and Desserts Challenge ends today!) 

Who will you be cheering for this weekend?  I have to give a shout out to my beloved Northwestern Wildcats  – I hope they bring home a victory in the Meineke Car Care Bowl of Texas on the 31st!!

Click here for a full list of 2011/2012 Bowl games.

Tip:  This recipe calls for 2 cups of finely crushed Cheez-It Crackers to create the coating for your football shaped cheese ball.  You can crush them quickly and easily in a food processor, or do it the old-fashioned way.  With a sealed plastic bag and a rolling pin!

PIGSKIN FRENZY CHEEZ BALL  (click here to view and print recipe)

Ingredients:

12 oz             Cream Cheese, softened

8 oz             Shredded Sharp Cheddar Cheese

2 Tbsp             Grated Parmesan Cheese

¼ tsp             Seasoned Salt

1 tsp             Worcestershire Sauce

3 Tbsp             Thinly Sliced Green Onions

6 slices             Bacon, cooked crisp and crumbled

2 cups             Finely Crushed Cheez-it Crackers

2 Tbsp             (from a 4 Oz. Jar) Sliced Pimento Peppers, well drained

1             (7 Oz.) Pkg. Carr’s Whole Wheat Crackers

1             (5 Oz.) Pkg. Carr’s Rosemary Crackers

Directions:

In a large mixing bowl, beat cream cheese, cheddar cheese, Parmesan, seasoned salt, and Worcestershire sauce on low speed until well mixed. Stir in green onions and bacon. Cover and chill for 1 hour. Use damp hands to shape the cheese mixture into a ball. Spread crushed crackers in a 5-inch circle on a sheet of plastic wrap. Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end, pressing crushed crackers evenly into cheese ball. Place on a serving plate. Arrange the pimento slices on top like laces on a football. Cover and refrigerate for 1 hour before serving. Arrange Carr’s crackers around edge of platter before serving.

Helpful Tips:

This may be made into six mini football-shaped cheese balls for individual servings.