Tuesday, December 6, 2011

Cookies for Kids' Cancer OXO Cookie Spatula Giveaway

Cookies for Kids' Cancer OXO Special Edition Cookie Spatula Giveaway

I've been fortunate to be chosen to participate in this blog giveaway and received two free OXO Special Edition Cookie Spatulas, one to keep myself and the other to giveaway to one of you lucky participants!!!

Cookies for Kids' Cancer was founded by Gretchen and Larry Witt, two OXOnians (OXO employees), who were inspired by their son Liam's battle with pediatric cancer. They were shocked to learn that the main reason over 25% of kids diagnosed with cancer do not survive because of a lack of effective therapies. And the reason for the lack of effective therapies was simple: lack of funding.

Cookies for Kids' Cancer was born to fill this void and to provide inspiration and support for individuals, communities and businesses to help fight pediatric cancer through the concept of local bake sales. With less than 70 emplyees, OXOnians regard each other as family. The news of Liam's diagnosis hit them hard and they were determined to help "bake a difference". Since the beginning, they have shown their support by baking cookies and holding bake sales. Through their efforts OXOnians have helped raise over $150,000 to support Cookies for Kids' Cancer.

How can you help? The purchase of every Limited Edition Cookie Spatula helps OXO Cookies for Kids' Cancer as 50% of profits benefir pediatric cancer awareness, up to $100,000. To purchase, visit your nearest Bed Bath & Beyond or www.amazon.com, or check out the store locator at www.oxogoodccookies.com to find a local retailer. For more ways to join OXO in the movement to find a cure for pediatric cancer visit www.oxogoodcookies.com. Here you will be able to send Virtual Cookies to help spread the word and find out how to host a Bake Sale or fundraising event for Cookies for Kids' Cancer.

For a chance to win an OXO Special Edition Cookie Spatula you can do one or more of the following:


- Follow me on Twitter (https://twitter.com/#!/JennT1981)

- Visit one of the stores or websites mentioned and purchase an OXO Special Edition Cookie Spatula (the perfect stocking stuffer!)

- Share this blog post on your Facebook or Twitter profile to help spread the word about Cookies for Kids' Cancer

Be sure to leave separate comments for each action you take to increase your chances of winning. The winner will be chosen by using www.random.org. This giveaway will be open from December 6th and will close in one week on December 13th...good luck to everyone!!!

THIS GIVEAWAY IS NOW CLOSED. THANK YOU TO THOSE WHO PARTICIPATED!



Monday, November 7, 2011

Meatless Monday Mushroom Omelette with Arugula, Tomato and Feta Salad

Mushroom Swiss Omelette with Arugula, Tomato and Feta Salad


Serves: 1
Prep: 5 minutes
Cook: 15 minutes

1 t. olive oil
3 large button mushrooms, sliced
1/2 t. dried oregano
1 pinch salt
1 pinch pepper
1 small clove garlic, minced
1/4 t. unsalted butter
2 eggs, beaten
1 pinch salt
1 pinch pepper
1 slice Swiss cheese
2 c. baby arugula
1 small tomato, diced
1 t. lemon zest
1 t. olive oil
1 pinch salt
1 pinch pepper
2 T. feta cheese crumbles

Heat one teaspoon of oil in a small skillet and add mushrooms. Season with oregano, salt and pepper tossing to coat and cook until tender about 5 minutes. Transfer mushrooms to a small bowl and set aside.
Season the beaten eggs with salt and pepper. In the same skillet melt butter and add beaten eggs. Cook until the edges begin to set and using a spatula raise an edge tilting the skillet so the runny egg falls beneath and continues to cook. Repeat this process until almost all the the raw egg on top is gone about 6 to 7 minutes total.
Top one half of egg with cooked mushrooms and Swiss cheese then fold the other half over on top. Place a cover over skillet, remove from heat and let sit a few minutes for cheese to melt.
While cheese is melting combine baby arugula, tomato, lemon zest, salt and pepper in a mixing bowl. Drizzle with oil and toss to coat evenly.
Plate omelette, place salad next to it and sprinkle with feta crumbles.

Thursday, October 20, 2011

'Pizza Pilgrims' - Two Brothers embark on an epic Italian road trip in a Piaggio Ape three-wheeler van, to find inspiration for their new street food venture

Brothers James and Thom Elliot have masterminded a new street food business venture in the UK; selling traditional Italian pizzas, served fresh from a custom made oven in the back of a three-wheeler Piaggio Ape van. The pair will pack in their hectic London lifestyles to follow this culinary dream; risking it all for their new business.



The brothers are flying to the southernmost point of the Italian mainland to collect their van and drive it back to the UK, travelling over 2000 miles across the length of Italy. Driving at a max speed of 40mph, the boys are quite literally taking the long way home. James and Thom are using this road trip to completely immerse themselves in Italian culture, history and traditions; eagerly absorbing as much of the local lifestyles and food humanly possible as research for their business.

Throughout the trip the brothers will have a television camera crew by their side capturing every mile of their journey. A television series is planned for broadcast in the New Year.



James and Thom are building an extensive social media campaign, which is due to go viral and become an online hit. The brothers will entertain their followers with a daily video blog, Facebook and Twitter updates which will enable the fans to get involved with the trip, make route suggestions and ultimately create a vibrant web based community.


Highlights of the trip include:


- Cooking with San Marzano tomatoes.


- Limoncello production on the island of Capri.


- Visiting the oldest pizzeria in Naples to learn from expert pizza chef.


- Milking buffalo to create buffalo mozzarella.


- Learning how make Pesto.


- Stuffing sausages with chilli peppers in Spilinga.


- Driving along the stunning Amalfi coast.


- Fishing for Eels in a lake outside of Rome.


- Participating in a village Donkey race.


James and Thom both have a passion for food that was instilled in them from growing up in a family of restaurateurs and wine merchants.James is the true foodie of the two, and has worked as a chef since he was 16, from his parents pub in Dorset to Marco Pierre White's The Mirabel in London. He gave up cooking after believing that he should grow up and get a real job and went off to university. He then moved to London and started working for BBC 6 music radio station and now works in commercial and pop promo production. However, at 25 he has decided that he wants to be his own boss and pursue his passion for food.Thom works in advertising and marketing and is desperate to get out of the rat-race and bring the world a better pizza. It is fair to say that he is currently more involved in eating pizza than cooking it, something he is hoping to rectify. However, having quit his job leaving his fiance as the breadwinner and mortgage payer of the house he certainly has the most to lose from peddling pizzas for a living. Comparatively, he is probably the organized one, but being on his third mobile phone of the year that is probably a little of an overstatement.



Core Facts



1. Journey of 2000 miles from Reggio di Calabria in Italy, back to London, driving at a max speed of 40mph.


2. A full 8 part series will be completed about the trip in the New Year.


3. A social media campaign will continuously track the progress the trip. The brothers will entertain their followers with a daily video blog, Facebook and Twitter updates which will enable the fans to get involved with the trip, make route suggestions and ultimately create a vibrant web based community.


Pizza Pilgrims: The Pilgrimage Begins.


The journey has officially begun. On Sunday afternoon James and Thom touched down in Lamezia Terme Airport, Italy.


Monday morning was the first of many early starts for the boys, as they eagerly went to collect their only mode of transport for the next month – a brand new, racing green, Piaggio Ape.


The brothers enjoyed a morning full of test driving and getting to grips with the three-wheeled van before hitting the road and driving to Spilinga for onion ice cream tasting the next day.


Videos
http://www.youtube.com/watch?v=s7Hn43xWqxM


http://www.youtube.com/watch?v=x1soc5XwRGI&feature=related


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

Wednesday, October 12, 2011

National Gumbo Day Dinner

Al Fresco Chipotle Chorizo Chicken Sausage with Mango and Adodo Gumbo Basmati Rice Bowl


Serves: 4
Prep: 10 minutes
Cook: 30 minutes

Ingredients:
1/4 c. vegetable oil
1/4 c. all-purpose flour
2 stalks celery, sliced
1 small onion, diced
1 bay leaf
1 t. Kosher salt
1 t. dried oregano
1/4 t. cayenne pepper
20 oz. chicken broth
1 (14 oz.) can diced tomatoes
12 oz. Al Fresco Chipotle Chorizo Chicken Sausage with Mango and Adobo, sliced
1/2 lb. frozen okra
3 c. cooked Basmati white rice, cooked

Directions:
In a large Dutch oven, or pot, heat oil over high heat until almost smoking. Add flour and stir until combined and becomes a dark red about 6 to 8 minutes.
Add celery and onion and continue cooking another 3 to 5 minutes scraping any bits from the bottom. Stir in bay leaf, salt, oregano, cayenne, broth, tomatoes and sausage. Boil lightly about 15 minutes.
To assemble dish spoon mounds of rice into a bowl and spoon gumbo mixture over the top.

Sunday, October 9, 2011

Sunday Night Salmon Supper

It's so nice to come home after a day of work and have a man that has the dinner taken care of...all I needed to do was prepare my families favorite glazed carrots...

Grilled Alder Sockeye Salmon, Glazed Carrots and Basmati White Rice


Serves: 4
Prep: 10 minutes
Cook: 15 minutes

Ingredients:
4 (4-6 oz.) Sockeye salmon fillets
1/2 t. Kosher salt
1/4 t. black cracked pepper, to taste
1 c. Basmati rice, rinsed
1 1/2 c. water
1 pinch Kosher salt
1 T. olive oil
8 carrots, peeled and sliced
1/4 t. Kosher salt
1-2 T. brown sugar
1 T. unsalted butter
soy sauce (if desired)

Directions:
Preheat grill over medium heat, using a small piece of Alder wood if desired. Place salmon fillets on foil and season flesh with salt and pepper; set aside.

In a medium pot combine rice, water and pinch of salt and bring to a boil. Stir, cover and reduce heat to a simmer. Continue cooking until water is disolved and rice is tender, about 15 minutes. Remove from heat, fluff with a fork and set aside.

In the meantime heat oil in a large skillet over medium heat. Add carrots and toss to coat evenly. Cook until golden and almost tender tossing frequently, about 10 minutes. Add salt, brown sugar and butter then toss to coat and continue to cook until a glaze is formed about 3 to 5 minutes. 

While rice and carrots are cooking place salmon fillet skin side down onto grill on indirect heat and cook just until medium if not medium rare about 8 to 10 minutes depending on thickness of fillets.

Serve salmon with glazed carrots and white rice. Flavor rice with soy sauce if desired.

Wednesday, September 14, 2011

Mid-Week Simple Brunch: Bacon Eggs Benedict on Onion Bagel

Bacon Eggs Benedict on Onion Bagel


Serves: 2
Prep: 5 minutes
Cook: 5 minutes

Ingredients:
1 onion bagel, split
2 eggs
unsalted butter, to grease pan
1 packet Hollandiase sauce mix
1 c. milk
1/4 c. unsalted butter
2 slices cooked bacon, cut in half
1 dash paprika

Directions:
In a toaster oven cook bagel until slightly golden. In the meantime heat a large non-stick skillet over medium-low and lightly grease with butter. Add two eggs, keeping them separated, and cook just until white is done but yolk is still soft about 2 ro 3 minutes per side.
While eggs are cooking in a small sauce pan combine hollandaise sauce mix, milk and butter. Whisk until smooth and bring to a low boil and cook for 1 minutes, stirring constantly. Remove from heat and continue to stir until slightly thickened.
To assemble place toasted bagel on a plate, lay on bacon, top with egg and spoon on hollandaise sauce then garnish with a sprinkle of paprika.

Saturday, September 3, 2011

Team Continuum Cancer Charity

I know most of us like to be thought of as charitable individuals. Are you or a loved one suffering from cancer and have found yourself having difficulties keeping up with the expenses life brings our way? Team Continuum, a non-profit charity, is who you should turn, and become familar with their Pixels of Promise, a great cause! For those of you that can contribute thank you in advance for your support.




This sponsorship is brought to you by Team Continuum who I have partnered with for this promotion

Monday, August 22, 2011

My Memories Suite Scrapbook Software Giveaway

Is scrapbooking your hobbie? Well if so, and even if not, you are going to want to check out My Memories Suite software, the #1 rated scrapbook software. Not only is it affordable and fun, it’s also extremely easy. Whether you’re new to digital scrapbooking or a seasoned pro, My Memories Suite is the perfect digital scrapbooking software to use. Just take a look at what I put together in no time...


Not only can you piece together memorable photos of yourself, your family and friends but you can also embellish your creations with awesome things like including your own text and even adding music!!!

Would you like to try out this amazing scrapbook software for FREE? Then simply visit the My Memories Suite software website, choose your favorite digital paper pack or layout and leave a comment to this post sharing your choice and email with me.
For more chances to win this fabulous digital scrapbook software take a peek at their blog, "like" Polaroid My Memories Suite on Fabook or "follow" My Memories Suite on Twitter. You can also subscribe to their videos on Youtube. Be sure to leave a separate comment for each thing you do to increase your odds of winning. Good luck!!!
The winner will be chosen by using random.org. This giveaway has been extended due to low volume of comments. As soon as ten comments are received the giveaway will be closed. Once the winner is chosen they will be provided with the promo code as well as instructions on how to download the digital scrapbook software.
What's that? You can't wait until the giveaway is over and want to experience My Memories Suite digital scrapbooking software now. Well you can, and I even have a coupon for $10 off the software and $10 off other products at the online store, a total of $20 off! When checking out use the coupon code "STMMMS97345" for your discount, it's that easy! Feel free to share this coupn code with your family and friends as well. (For residents in the US and Canada only, sorry)

Wednesday, August 10, 2011

National Food Day

Happy National Banana Split and S'Mores Day!

Tuesday, August 9, 2011

National Food Day

Happy National Rice Pudding Day!

SF Chefs 2011 Grand Tasting Event: POM Wonderful Report

SF Chefs 2011 Grand Tasting Event


How fortunate I was to be chosen by POM Wonderful as one of the lucky eight to receive tickets to this esoteric event. With over thirty restaurants offering their tasty temptations and a huge number of wineries, breweries and mixologists shaking up their creations, I came home with not only a full stomach but also a bag full of goodies, like POM Wonderful pomegranate juice, Fiji water, Illy-issimo coffees, wine and beer glasses, cushioned wine bottle carriers, business cards, recipes and menus. All this goodness aside I gained many new connections, even with some I've admired for quite some time and am inspired by!

The Luscious POM Wonderful Lounge







POM Wonderful Snow Cones (I tasted the POM Lemon Chili Basil Syrup flavor!)



POM Wonderful Girls Vanessa, Jen and Yvette


There was a whole lot of oinkin' going on, with both the pork dish offerings from many of the food vendors, like the braised Berkshire pork cheeks from Prospect Restaurant, as well as with the huge crowds that grazed from table to table. Other popular items on quite a few of the menus was a variety of fish and seafood plates, most memorable for me was the Peruvian-flavored tuna with cucumber and halibut with red onion ceviches from La Mar, also a bite or two of some red meats including lamb and beef. Not leaving out any vegetarians there was hearty helpings of spiced tofu from The Slanted Door and roasted beet quinoa over greens to keep them happy too. To tackle those with a sweet tooth you could snack on simple fresh Driscolls berries paired with Kerrygold's cheese, a decadent vanilla bean panna cotta with cake and nectarines or my favorite where California Olive Ranch and The Girl and The Fig paired up sharing a cup of chocolate sauce, whipped cream with sea salt and drizzled with a fruity olive oil.

Chef Elizabeth Falkner served a traditional tender pork and beans plate




Top Chef Jennifer Biesty put together an inspired seared white fish, cherry tomato, fried artichoke and lemon sauce plate




Chefs Veronica and Christopher Laramie, the power couple plated up their octopus, pearl melon, cucumber and noodle with fennel pollen plate





Cliff House spooned up a halibut crudo, cucumber, dried strawberry with lemon verbena bite

Foodnetwork's Aida Mollenkamp was the Emcee at the demonstration station


Chef and author Sally James mixed up some of her specialty cocktails


Kenneth in the Illy-issimo tent provided coffee drinks for those that needed a wake-up call from all the good eats


I want to thank POM Wonderful from the pit of my stomach for providing me with this experience, the flavors will remain on my palate for a life time!

Monday, August 8, 2011

National Food Day

Happy National Zucchini and Frozen Custard Day!

Sunday, August 7, 2011

National Food Day

Happy National Raspberry with Cream Day!

Saturday, August 6, 2011

Friday, August 5, 2011

National Food Day

Happy National Waffle and Oyster Day!

Thursday, August 4, 2011

Wednesday, August 3, 2011

National Food Day

Happy National Watermelon and Grab Some Nuts Day!

Tuesday, August 2, 2011

National Food Day

Happy National Ice Cream Sandwich Day!

Monday, August 1, 2011

National Food Day

Happy National Raspberry Cream Pie Day!

National Food Month

August is the National Month of:
Catfish, Peach and Brownies at Brunch
2nd Week: Apple Week
1st Saturday: Mustard Day

Friday, July 29, 2011

Seafood Spiced Seared Salmon with Creamy Garlic Red Mashed Potatoes and Lemon Broth

Seafood Spiced Seared Salmon with Creamy Garlic Red Mashed Potatoes and Lemon Broth

Serves: 6
Prep: 10 minutes
Cook: 25 minutes

6 c. water, for boiling
2 pinches salt
4 medium red potatoes, chopped
1 T. olive oil
1 ½ c. white onion, diced
3 c. chicken stock, or broth
6 t. lemon zest
½ c., plus 2 T. fresh lemon juice
1 c. milk
2 garlic cloves, minced
1 pinch salt
6 salmon fillets, 4 oz. each
6 t. Keith Lorren’s Seafood Spice
3 T. olive oil
6 chives, halved

In a large pot bring water to a boil, add salt and potatoes. Cook until tender about 20 minutes. Drain and set aside.

For broth heat oil over medium in a medium sauce pan and add onions. Cook until tender, about 5 to 7 minutes. Stir in broth, lemon zest and juice then bring to a high simmer. Cook about 10 minutes for flavors to meld.

In meantime in another medium sauce pot simmer together milk, garlic and salt for flavors to infuse the milk. In a large bowl pour milk over tender potatoes and using a hand-held mixer blend until smooth, set aside.

For salmon season both sides of fillet with Keith Lorren’s Seafood Spice and using a non-stick skillet heat olive oil over medium high heat. Sear each side of salmon until golden crisp, about 3 to 4 minutes per side.

To assemble dish ladle about ½ cup of broth into six bowls, dollop about ½ cup of mashed potatoes into the center of each bowl, top each with a seared salmon fillet and garnish with a chive.

National Food Day

Happy National Cheese Sacrafice Purchase Day!

Thursday, July 28, 2011

National Food Day

Happy National Milk Chocolate Day!

Wednesday, July 27, 2011

National Food Day

Happy National Creme Brulee and Scotch Day!

Tuesday, July 26, 2011

National Food Day

Happy National Coffee Milkshake Day!

Monday, July 25, 2011

"Upgrade It!" with Turkey Blogger Contest

Italian Herb Red Wine Ground Beef Potato Shepherd Pie, "Upgraded" into an Italian Herb Ground Turkey Sweet Potato Shepherd Pie


Some info about the contest from MealUpgrade.com:
The Challenge 
Take a favorite family recipe and change the protein to a turkey product in one of three categories: breakfast, lunch or dinner. Then, think of other ways you can reduce the fat and calories in the meal, such as altering side dishes and changing the condiments. Each “upgrade” will add points to your score.

Once you have “upgraded” a favorite meal, submit the original recipe and your “upgraded” version and tell us why you chose these “upgrades.” Recipes will be judged by a select panel of culinary experts and chefs with points awarded according to the number of “upgrades” evident in the recipe. 

Judging
Three finalists will be chosen by our panel of culinary experts and chefs and their blogs and recipes will be featured here on the Meal Upgrade website!


What is a Meal “Upgrade”?

A meal “upgrade” is a new concept for promoting small changes to family meals that improve the nutritional content. Simply put, a meal “upgrade” is a change in a food and/or ingredient used in preparing a meal that decreases the overall fat and calories consumed. “Upgrading” a meal usually starts by changing the type of meat or poultry and can include making changes to the side dishes and even the condiments.



Original Favorite Family Recipe:

Topping

Water, for boiling
5 potatoes, peeled and cubed
3 T. unsalted butter
¼ c. cream cheese, softened
1 egg
½ t. salt
¼ t. cracked pepper
2 cloves garlic, minced
3 scallions, sliced
¼ c. Italian parsley, minced
Filling
1 T. olive oil
2 lb. ground beef
1 medium onion, chopped
2 large carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 T. fresh thyme, minced
1 T. fresh oregano, minced
1 c. frozen peas, thawed
Salt and pepper, to taste
Sauce

¼ c. unsalted butter
2 T. flour
1/3 c. red wine
1 2/3 c. chicken broth
2 c. mozzarella, shredded
1 c. parmesan cheese, freshly grated

Directions:
Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil and add potatoes. Cook until tender about 20 minutes. Drain, transfer to a mixing bowl and add butter, cream cheese, egg, salt, pepper and garlic. Using a hand held mixer blend until smooth. Fold in scallions and parsley and set aside.

In the meantime for the filling heat oil over medium in a large skillet and add ground beef. Cook until browned stirring often about 5 to 7 minutes. Drain and set aside.

To same pan add onion and cook until light yellow about 3 to 5 minutes. Stir in carrots and celery and continue to cook another 5 minutes. Stir in garlic, thyme, oregano, peas, salt and pepper and cook a minute more. Reduce heat to low and let simmer.

For sauce melt butter in a small sauce pan and whisk in flour to prevent lumps from forming. Let simmer for a few minutes for flour to cook. Slowly whisk in red wine again to prevent lumps from forming along with broth. Bring to a boil, reduce heat to low and simmer a few minutes until slightly thickened.

Pour sauce into beef mixture and stir to combine. Transfer to a 9 x 13 baking dish, then evenly spread mashed potatoes over the top and sprinkle with both cheeses.

Bake about 1 hour until golden and bubbly. Broil the last few minutes of cooking for cheese to brown more if desired. Let cool about 5 to 10 minutes for sauce to set before serving.


Nutrition Facts
8 Servings
Amount Per Serving
Calories 815.3
Total Fat 60.5 g
Saturated Fat 26.6 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 25.8 g
Cholesterol 189.9 mg
Sodium 1,219.2 mg
Potassium 955.7 mg
Total Carbohydrate 29.5 g
Dietary Fiber 4.6 g
Sugars 2.5 g
Protein 38.2 g
Vitamin A 69.6 %
Vitamin B-12 73.1 %
Vitamin B-6 36.0 %
Vitamin C 31.0 %
Vitamin D 1.3 %
Vitamin E 8.9 %
Calcium 40.5 %
Copper 17.7 %
Folate 14.8 %
Iron 23.6 %
Magnesium 17.3 %
Manganese 26.2 %
Niacin 44.1 %
Pantothenic Acid 12.5 %
Phosphorus 50.8 %
Riboflavin 28.5 %
Selenium 39.7 %
Thiamin 17.3 %
Zinc 44.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


"Upgraded" Favorite Family Recipe:

Topping
Water, for boiling
5 sweet potatoes, peeled and cubed
2 cloves garlic, minced
3 scallions, sliced
¼ c. Italian parsley, minced
Salt and pepper, to taste
Filling
1 T. olive oil
2 lb. ground turkey
1 medium onion, chopped
2 large carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 T. fresh thyme, minced
1 T. fresh oregano, minced
1 c. frozen peas, thawed
Salt and pepper, to taste

Directions:
Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil and add sweet potatoes. Cook until tender about 20 minutes. Drain, transfer to a mixing bowl and add using a hand held mixer blend until smooth. Fold in scallions, parsley, salt and pepper to taste and set aside.

In the meantime for the filling heat oil over medium in a large skillet and add turkey. Cook until browned stirring often about 5 to 7 minutes. Drain and set aside.

To same pan add onion and cook until light yellow about 3 to 5 minutes. Stir in carrots and celery and continue to cook another 5 minutes. Stir in garlic, thyme, oregano, peas, salt and pepper to taste and cook a minute more.

In a large bowl combine browned ground turkey and vegetables, mix well, transfer to a 9 x 13 baking dish then evenly spread mashed sweet potatoes over the top.

Bake about 30 minutes until heated through and bubbly. Let cool about 5 to 10 minutes before serving.



Nutrition Facts
8 Servings
Amount Per Serving
Calories 295.9
Total Fat 10.2 g
Saturated Fat 2.8 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.3 g
Cholesterol 80.0 mg
Sodium 159.1 mg
Potassium 347.2 mg
Total Carbohydrate 27.1 g
Dietary Fiber 4.7 g
Sugars 2.0 g
Protein 25.1 g
Vitamin A 382.7 %
Vitamin B-12 0.0 %
Vitamin B-6 15.9 %
Vitamin C 49.6 %
Vitamin D 0.0 %
Vitamin E 3.3 %
Calcium 5.6 %
Copper 10.0 %
Folate 9.5 %
Iron 18.2 %
Magnesium 5.6 %
Manganese 24.2 %
Niacin 6.0 %
Pantothenic Acid 6.1 %
Phosphorus 5.8 %
Riboflavin 9.9 %
Selenium 1.9 %
Thiamin 8.9 %
Zinc 3.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The "upgrades" I made to this favorite family recipe was of course using ground turkey instead of ground beef. For the topping I used sweet potatoes in place of the regular potatoes and also omitted the butter, cream cheese, egg, salt and pepper. For the filling I used the same ingredients although went without the sauce all together as well as left off the cheeses on top to decrease both the calories and fat content.

To vote for this recipe please visit MealUpgrade.com!

National Food Day

Happy National Hot Fudge Sundae Day!

Friday, July 22, 2011

Thursday, July 21, 2011

Wednesday, July 20, 2011

6-Ingredient Dessert Recipe: Family Fresh Cooking $600 American Express Giveaway

Enter your 6-ingredient dessert recipe for your chance to win a $600 American Express Gift Card!

#comment-40679#comment-40679

Apricot Jell-O Blueberry Yogurt Casserole

Apricot Jell-O Blueberry Casserole


Serves: 8
Prep: 5 minutes
Cook: 10 minutes
Chill: 4 hours

Ingredients:
1 box apricot Jell-O, divided
water, as needed on directions
1 c. blueberries, divided
1 1/2 c. Greek yogurt, honey flavored

Directions:
Prepare half of Jell-O as directed on box and, mix with one half cup of blueberries and pour into a 9-inch round baking dish. Chill until set, about 2 hours.
Put together second portion of Jell-O as directed, again mixing with remaining blueberries and set aside. Evenly smooth yogurt across set Jell-O then pour second batch over top of that.
Chill another 2 hours, or until set.

National Food Day

Happy National Lollipop, Ice Cream Soda and Fortune Cookie Day!

Tuesday, July 19, 2011

National Food Day

Happy National Daiquiri and Ice Cream Day!

Monday, July 18, 2011

Sunday, July 17, 2011

National Food Day

Happy National Peach Ice Cream Day!

Saturday, July 16, 2011

National Food Day

Happy National Corn Fritter Day!

Support Share Our Strength to Help End Childhood Hunger

Simply click on the following link and make yahoo.com your home page to help:

Friday, July 15, 2011

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Salmon Spinach Salad with Blueberry Balsamic Grapefruit Tarragon Dressing
Begin with Salmon, Blueberries, Grapefruit, Spinach, Red Onion, Balsamic Vinegar, Fresh Tarragon, Goat Cheese and Walnuts...


Serves: 1
Prep: 10 minutes
Cook: 10 minutes

Ingredients:
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

Directions:
    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 tabelspoon 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.

National Food Day

Happy National Tapioca Pudding Day!

Thursday, July 14, 2011

National Food Day

Happy National Macaroni, Grand Manier and Pick Blueberries Day!

Foodiacs.com "I am a Foodiac" Giveaway!

Enter for your chance to win a set of fabulous cookbooks!


Foodiacs.com
Simply click the photo above for a chance to win...best of luck!!!

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Zesty Chipotle Roasted Game Hen with Dried Blueberries

This game hen is so fun to eat with all the flavors that burst in your mouth. It's zesty, smokey, salty and sweet creating quite a party on the palate!

Stuffed, seasoned and ready for the oven...

Just out of the oven...



Sliced breast with blueberries stuffed under skin...


Serves: 2
Prep: 10 minutes
Cook: 1 hour

Ingredients:
2 game hen
1/4 c. unsalted butter, softened
zest from 1 lime
1/8 t. salt
2/4 t. ground chipotle pepper
1/4 c. dried blueberries
1 t. garlic salt
1/2 t. pepper
2/4 t. ground chipotle pepper
1/2 lime, halved

Directions:
    Preheat oven to 375 degrees F. Place game hen on rack placed over a baking sheet, pull skin away from the flesh and pat dry.
    In a small bowl combine butter, lime zest, salt and 2/4 teaspoon ground chipotle pepper. Mix well until blended and smooth. Evenly smear butter mixture under skin on breasts of both hens and also stuff each breast with 1 tablespoon of dried blueberries. Season outside of hens on both sides with garlic salt, pepper and remaining ground chipotle pepper.
    Stuff the cavity of each hen with a quarter slice of lime and bake until golden and crisp, turning hens half way through cooking for even browning. Remove and let rest about 5 to 10 minutes for juices to redistribute back throughout poultry.

Wednesday, July 13, 2011

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Blueberry Lavender Mini Muffins

Once my little girl Kaia began eating solid foods I soon realized I was in need of healthy food, and fast. So, I began baking mini muffins of all kinds, including these unique muffins made with lavender right from our garden!


Serves: 18 mini muffins
Prep: 20 minutes
Cook: 10 minutes

Ingredients:
1 c. flour
½ t. baking powder
1/8 t. salt
1/8 t. baking soda
¼ c. unsalted butter, softened
1 T. fresh lavender petals
½ c. sugar
1 egg
½ c. (4 oz.) sour cream
1/8 t. vanilla extract
1/3 c. frozen blueberries

Directions:
    Preheat oven to 400 degrees F. In a medium bowl, combine flour, baking powder, salt and baking soda. Whisk to prevent any lumps. In another medium bowl, blend butter until creamy, about 2 minutes. Slowly blend in lavender petals, sugar, egg, sour cream and vanilla. Gently stir in blueberries and pour into dry ingredients.
    Stir just until moist, batter should be lumpy. Scoop batter into lightly greased mini muffin molds 1/2 of the way full and bake 8 to 10 minutes, until toothpick comes out clean or top springs back when pressed.
Cool for a few minutes on rack and serve warm. Store in an air tight container up to 3 days.

MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS

Double Berry Chocolate Truffle Cheesecake with Lemon-Scented Vanilla Wafer Crust

I LOVE baking cheesecakes, all different flavors of them, especially chocolate paired with berries...


Serves: 8-12
Prep: 15-20 minutes
Cook: 1 hour
Chill: 4 hours

Ingredients:
2 c. vanilla wafers, crushed
1 lemon, zest
¼ c. unsalted butter, melted
3 (8oz.) packages cream cheese, softened
½ c. super-fine raw sugar (organic)
1 T. cornstarch
2 c. semi sweet chocolate chips, melted and cooled
½ c. whipping cream
1 t. vanilla extract
4 eggs, lightly beaten
12 oz. frozen blueberries, thawed
6 oz. frozen cherries, thawed
1 T. white sugar

Directions:   
    Preheat oven to 325 degrees F. Combine wafers, lemon zest and melted butter and mix well. Press onto the bottom of a greased 9 inch spring form pan and press evenly up around the sides. Place in fridge and let set for about 5 minutes.
    Using an electric mixer beat cream cheese until smooth, about 2 minutes. Combine sugar and cornstarch then beat into cream cheese. Add chocolate, cream and vanilla and continue to beat until incorporated. Add eggs still beating just until combined. Be sure to scrape sides of bowl to ensure smooth batter.
    Pour into prepared pan and place on heavy foil. Wrap the sides of foil up around the pan and place into a large baking dish. Pour hot water into baking dish a quarter of the way up around the outsides of the pan and place in oven.
    Bake for 55 to 60 minutes or until the center is just set, but still jiggles slightly. Cool on wire rack for 10 minutes. Gently run a knife around the edges of pan to loosen cheesecake, continue to cool an hour longer. Refrigerate at least 4 hours or over night.
In the meantime for the sauce combine blueberries, cherries and sugar in a small pan and bring to a boil. Reduce heat to low and simmer until slightly thickened about 10 minutes. Remove from heat and chill to set.
Garnish slices of cheesecake with double berry sauce.
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