Wednesday, April 9, 2014

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest: Spicy Chick Pea and Spinach Faux-zole

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest
 
Foodie Blogroll has challenged its foodie bloggers in their 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest to create a recipe using 3 ingredients of their choice, snapping a photo of it and entering in hopes to win! For the month of April the ingredients chosen were CHICK PEAS, SPINACH AND PEPPERS...
 
Spicy Chick Pea and Spinach Faux-zole
 
 
 
Serves: 2-4
Prep: 10 minutes
Cook: 40 minutes
 
1 dried de Arbol Chile Pepper, reconstituted
water, for soaking chile pepper
1 T. vegetable oil
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, peeled and sliced
4 c. chicken or vegetable broth
1/2 t. cumin
1/2 t. paprika
1/4 t. chile powder
salt, to taste
1 can chick peas, rinsed
2 c. fresh spinach
1/4 c. cilantro, minced
1 lime, quartered
 
Bring enough water to a boil to soak dried chile for about 15 minutes. Drain, minced and set aside.
 
Heat oil over medium heat and add onion. Cook until slightly tender, about 5 to 7 minutes. Stir in garlic and cook another minute before adding carrots. Continue cooking until carrots are slightly tender another 5 to 7 minutes.
 
Add broth, de Arbol Chile Pepper, cumin, paprika, chile powder and chick peas. Bring to a boil, reduce heat and simmer covered for about 20 minutes for flavors to meld. Stir in spinach the last 5 to 10 minutes of cooking to slightly wilt.
 
Garnish portions with cilantro and lime.

Monday, March 10, 2014

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest: California Bleu Chicken Bake

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest
 
Foodie Blogroll is always presenting fun recipe and photo contest opportunities... and this contest is no different! Food bloggers were asked to submit a recipe and photo of that recipe using their choice of 3 ingredients. This month of March the three ingredients are chicken, bacon and avocado. The moment I saw this I knew exactly which recipe of mine to submit. Hope you enjoy!
 
California Bleu Chicken Bake
 
 
Serves: 4
Prep: 15 minutes
Cook: 25 minutes
 
4 skinless, boneless chicken breasts, trimmed and pocketed
1 tsp. Kosher salt
1/4 tsp. cracked pepper
2 avocados, halved and sliced
3-4 firm tomatoes, sliced in rounds
2 tbsp. olive oil
½ c. shredded mozzarella
Sauce
1 tbsp. olive oil
4 pieces bacon, diced
 4 garlic cloves, minced and pasted
¼ red onion, minced
4 tbsp. unsalted butter
4 tbsp. flour
2 cups milk
¼ c. blue cheese crumbles
Salt and pepper, to taste
2 tbsp. fresh parsley, minced (garnish)
 
    Preheat oven to 350 degrees F.  Trim away any fat from the chicken and create a pocket in each breast, being careful not to cut all the way through.  Clean and pat dry chicken breasts, then season both sides with salt and pepper.  Place breasts in a lightly oiled 9 x 13 baking dish. 
    Evenly stuff each breast with the avocado and tomatoes.  Drizzle chicken with olive oil, top each breast with 2 tablespoons of mozzarella and bake in pre-heated oven for 20 to 25 minutes. 
    In the meantime add 1 tablespoon of olive oil to medium sauce pan and heat over medium.  Add bacon and cook until crisp, about 5 to 7 minutes.  Remove and drain on paper towel and set aside.  Pour out enough bacon grease so it just coats the bottom of the pan and add garlic and onion.  Let cook 2 to 3 minutes, until translucent also being careful not to burn garlic. 
    Add butter to sauce and pan let melt.  Next add flour, 1 tablespoon at a time, whisking constantly while cooking for 2 to 3 minutes.  Begin adding milk, 1 cup at a time and again whisking constantly to prevent clumps from forming.  Bring mixture to a simmer and let cook until thicken 3 to 5 minutes.  Stir in blue cheese crumbles until melted throughout and season with salt and pepper.  Return bacon to sauce and serve over baked chicken.  Garnish with fresh parsley.

Wednesday, March 5, 2014

Hallmarks Home and Family with Jenn Tidwell- Featuring Slow-Cooked Caribbean Pot Roast and Lemon-Butter Brussels Sprouts


 
I can't thank all those involved enough for playing your roles in bringing this amazing opportunity my way. While it was super nerve-wrecking, it was even more fun of an experience!!! Let's open some new windows...

Sunday, January 5, 2014

Kaia's Meatless Monday Lunch

Kaia's Meatless Monday Lunch
 
 
-Swiss & Cheddar Cheese with Crackers
-Carrot Sticks
-Celery with Peanut Butter & Dried Cranberries
-Small Orange (Cutie or Halo)
-Homemade Trail Mix (dried banana chips, apricot, cranberries, raisin medley, shredded coconut, peanut, almond, walnut, hazelnut & dark chocolate chips)


Friday, December 13, 2013

Grandma's Molasses Cookie Recipe Contest: White Chocolate Chip & Dried Cranberry Molasses Oatmeal Cookies

Grandma's Molasses Cookie Recipe Contest

When I was contacted by a representative from Grandma's Molasses about creating a cookie recipe for a contest I immediately headed straight to the store to pick some up!

White Chocolate Chip & Dried Cranberry Molasses Oatmeal Cookies
 
 

Makes: about 15
Prep: 15 minutes
Cook: 8-10 minutes
 
1 c. flour
1/2 c. rolled oats
1/2 t. allspice
1/2 t. baking soda
1/2 t. salt
1 stick unsalted butter, softened
2 T. brown sugar
1 T. white sugar
1/4 c. Grandma's Molasses
1 egg
1/2 t. vanilla extract
1/2 c. white chocolate chips
1/2 c. dried cranberries

Preheat oven to 350 degrees F. In a large bowl sift together flour, allspice, baking soda and salt. Stir in oats and set aside. Using a mixer cream together butter, sugars, molasses, egg and vanilla. While mixing slowly add dry ingredients to wet just until combined. Stir in white chocolate chips and dried cranberries. Drop spoonfuls of cookie dough onto a lined baking sheet and cook just until golden about 8 to 10 minutes. Let cool on sheet a few minutes before transferring to a baking rack to continue cooling.
 
* For more Grandma's MOLASSES-LICIOUS recipes visit www.grandmasmolasses.com!!!

Thursday, December 12, 2013

Cookies for Kids Cancer Cookie Swap 2013: White Chocolate Chip and Lime Sugar Cookies

Cookies for Kids Cancer Cookie Swap 2013

I am honored to participate, for the second year in a row, in the charitable Cookies for Kids Cancer Cookie Swap. Not only is there the opportunity to help support kids fighting cancer but also a chance to share and receive delicious cookies as well as food blogs. Thank you to all the sponsors and fellow cookie swappers!

White Chocolate Chip and Lime Sugar Cookies

1 c. unsalted butter, softened
1 c. white sugar, plus more for coating
1 c. powdered sugar
2 eggs
1 t. vanilla extract
4 c. flour
1 t. baking soda
1 t. cream of tartar
1 t. salt
6 oz. white chocolate chips
1/4 c. lime zest

Preheat oven to 350 degrees. Beat together butter, sugars, eggs and vanilla. In a large bowl sift together the flour, baking soda, cream of tartar and salt. While mixing slowly add dry ingredients to wet just until combined, then stir in white chocolate chips and lime zest. 
In a shallow dish add enough sugar to cover bottom. Roll cookie dough into small balls and coat with sugar. Place coated cookie balls on a baking sheet and I using a glass with flat bottom press cookies 1/4 inch thick. 
Bake just until slightly golden but still soft to the touch about 8 to 10 minutes. Cool on wire rack. Store in air tight container for best results. 

If you're interested in participating in a future cookie swap visit 
www.cookiesforkidscancer.org








Friday, November 15, 2013

Blueberries Meet Their Match Blogger Recipe Contest: Salmon Spinach Salad with Blueberry Balsamic Grapefruit Tarragon Dressing

Blueberries Meet Their Match Blogger Recipe Contest
 
In this contest bloggers are challenged by the Blueberry Council to create a recipe matching fresh or frozen blueberries with one of the four ingredients: coconut, balsamic, bananas or rosemary. Here is my entry matching blueberries with balsamic...
 
Pan Seared Salmon Spinach Grapefruit Salad with Blueberry Balsamic Tarragon Dressing
 
 
 
Serves: 1
Prep: 10 minutes
Cook: 10 minutes
 
 
2 T. olive oil
salt and pepper, to taste
1/2 T. red onion, diced

1/2 grapefruit, zested

1/4 grapefruit, juiced

1/4 grapefruit, segments

1 T. balsamic vinegar

1/2 c. frozen blueberries, thawed

1 t. fresh tarragon, minced

1 salmon fillet

2 c. baby spinach leaves

2 T. goat cheese crumbles

3 T. walnuts, chopped



For sauce heat 1/2 tablespoon of olive oil over medium-low in a small sauce pan and add onion. Cook until almost tender about 3 to 5 minutes. Stir in grapefruit zest and juice, balsamic and blueberries. Continue to cook for flavors to meld, another 3 to 5 minutes. Remove from heat and stir in tarragon.

    In the meantime heat 1 tablespoon olive oil over medium-high in a small non-stick skillet. Season both sides of salmon with salt and pepper and add to skillet top side down. Cook until golden, about 4 to 5 minutes on one side and 2 to 3 minutes on the other, depending on size of fillet.

    For salad toss spinach with remaining 1/2 tablespoon of olive oil and season with salt and pepper to taste. Also toss in grapefruit segments, goat cheese crumbles and walnuts. Top with salmon fillet and spoon on blueberry grapefruit balsamic sauce.
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