In Memory of the Victims at Sandy Hook Elementary School

The Great Food Blogger Cookie Swap 2012

The Great Food Blogger Cookie Swap 2012

 

The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year's cookie swap. Rinse and repeat.

This year they partnered with Cookies for Kids' Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

Want to get in on the cookie swapping fun next year? Visit http://eepurl.com/qCABj for more information and to sign up!

Here is the cookie recipe I baked this year to share with my fellow participants... Being the Secret Ingredient, A Couple in the Kitchen and Lou & Esi. It's a favorite of my little girl, Kaia, hence it was titled as so...

 

Kaia's Dreamy Cranberry and Dark Chocolate Chip Cookies

 

 

Makes: 12 cookies

Prep: 10 minutes

Cook: 8-10 minutes

 

¾ c. brown sugar

½ c. unsalted butter, softened

½ egg, beaten

½ t. vanilla

1 c. all-purpose flour

½ t. baking soda

¼ t. salt

½ c. dried cranberries

1 c. dark chocolate chips

 

Preheat oven to 375 degrees F.  In a large bowl beat brown sugar, butter, egg and vanilla until smooth.  In a separate bowl, whisk together flour, baking soda and salt then add to wet ingredients.  Stir until mixed well before stirring in dried cranberries and chocolate chips. 

Evenly spoon six cookies onto two baking sheets and baking until slightly golden about 8 to 10 minutes.

Cool on sheet a few minutes before transferring to cooling rack.  Continue to cool another 10 minutes or so.  Store in an airtight container for a few weeks or freezer up to two months.   

 

*In return I received a few different batches of delicious cookies as well and I'd like to thank all three of you for being my secret cookie pals!

A variety of macaroons from A Taste of Koko

 

 

Peppermint Chocolate Cookies from Jenny Rambles

 

 

Salted Caramel Chocolate Chip Cookies from Living With a Boy

(though they did arrive a bit crumbled the flavor was still perfection)

SactoMoFo's Truck and Mortar Throwdown

 

SactoMoFo's Truck and Mortar Throwdown

 

 

 

This was a tasty experience and awesome opportunity to support local restaurant and food truck chefs as well as kids charities. There were five teams of two each consisting of one restaurant chef and one food truck chef, who together prepared a savory and a sweet dish using the secret ingredients of the day, PORK and HONEY! Check out their creations... 

 

Team 1- Ella & Chando's

Savory: Pozole Rojo-traditional Mexican holiday pork and hominy soup with slow-cooked pork butt, red chilis and spices, garnished with shredded cabbage, pico de gallo, avocado, sliced radishes, line and a little TLC

Sweet: bacon churros drizzled with a honey ganache

 

 

 

Team 2- Ettore's & Drewski's

Savory: Cochininita Pibil- braised pork shoulder in banana leaf with citrus and achiote on white rice, with pickled red onion, micro cilantro and crispy seasoned chicharones

Sweet: "The Last Twinkie"- honey Twinkie with bacon-bourbon mascarpone filling

 

 

 

Team 3- Grange & Coast to Coast

Savory: British banger and Scotch eggs with charred jalapeno-honey remoulade

Sweet: bacon funnel cakes with persimmon-honey compote

 

 

 

Team 4- Kru & Krush Burger

Savory: mini crunchy taco with pickled red onions, micro greens, and a fire roasted tomatillo and avocado sauce

Sweet: pork belly with barley congee, sansho pepper teriyaki and crispy pork rind

 

 

 

Team 5- The Golden Bear & Simply Southern

Savory: ten-hour smoked pulled pork shoulder slider ith homemade Southern style honey BBQ sauce

Sweet: honey-glazed pork belly with house made sweet chevre, roasted beets and grits with chocolate mint

 

 

 

And the winners are...

 

For the SAVORY category: Team 4- Kru & Krush Burger (which I voted for)

 

For the SWEET category: Team 2- Ettore's & Drewski's (although I voted for Team 5- The Golden Bear & Simply Southern who prepared, in my opinion, the most upscale dessert there, the glazed pork belly with house made sweet chevre, roasted beets and grits with chocolate mint. Go figure the majority would go for "The Last Twinkie" as Honstess recently went out of business)

 

Mrs. Cubbison's Thanksgiving Day 2012 Promotion: Fig and Oregonzola Herb Stuffing

Mrs. Cubbison's Thanksgiving Day 2012 Promotion

 



Do more than cook, create with Mrs. Cubbison's Stuffing, Croutons and Toppings. Made from fresh breads, seasoned just right, Mrs. Cubbison’s stuffings and dressings have been trusted by home cooks for over 60 years as the perfect choice for the most important meals of the year.

For more information about the sponsors please visit the Mrs. Cubbison's website. You can also visit the ThanksgivingTips.com website and check out Mrs. Cubbison's "Thanksgiving Across America" survey for some fun facts. Be sure to "like" Mrs. Cubbison's Facebook page, "subscribe" to their Youtube page and "follow" them on Pinterest!

 

Fig and Oregonzola Herb Stuffing

 

Serves: 4-6
Prep: 10 minutes
Cook: 40 minutes

5 c. Mrs. Cubbison's Herb Seasoned Cube Stuffing
1/3 c. unsalted butter, melted
3/4 c. onion, chopped
3/4 c. celery, sliced
1 c. chicken broth, or more as needed for moister stuffing
1 c. dried figs, sliced or chopped
1/2 c. Oregonzola, or gorgonzola cheese crumbles

Preheat oven to 350 degrees F. In a large bowl combine stuffing with melted butter, onion and celery. Gradually add broth and gently stir to mix well. Also carefully mix in figs and cheese crumbles then transfer to a greased loaf pan or casserole dish. Cover and bake for 35 to 40 minutes or until piping hot. Remove foil the last 10 to 15 minutes for a crisper top.


*This sponsorship is brought to you by Mrs. Cubbisons who we have partnered with for this promotion.

Next Deen Team Blogger Contest

Are you the Next Deen Team Blogger? Well...I think I am!

 

About 10 years ago is when I became borderline obsessed with the Foodnetwork, and Paula Deen was one of the reasons why. Not only does she and her handsome boys inspire me in the kitchen but also does her passion for family, friends and the abundant amount of love and comfort her aura exudes throughout all she does.

Therefore I feel I've got what it takes and would be a great fit to join the Deen Team Bloggers!!!

O & CO Specialty Mediterranean Products

O & Co.

 

 

 

For over 15 years, O&CO. has been cultivating tradition, expertise, and high standards in order to offer our customers the best selections of olive oils and delicacies from across the Mediterranean.  

With a respect for tradition, O&CO. cherishes originality where tastes and smells converge to delight the senses. Emerging from the high Alpes-de-Haute, in the village of Mane, France, O&CO. became the brainchild of two men united around a common passion, the olive tree. 

More than ten years since its creation, O&CO. has forged a new image of the olive tree, rooted in tradition but firmly anchored in the modern world. While olive oils serve as the foundation, O&CO. also offers an exclusive collection of vinegars, tapenades, spreads, crackers, and sweets as well as an organic skincare range that showcase the flavors and the spirit of the Mediterranean. 

O&CO. is a destination for your own cooking experience as well as for gifts. Founded in 1996, O&CO.s mission is to provide customer with the finest olive oils and Mediterranean food products in stores and online. 

 O&CO. offers many wonderful gift packages as well as organic skin care products made with olive oil, all of which are perfect for holiday gift giving. So start your holiday shopping early and get those stocking filled up...

 

 

For more information about O&Co. and their products please visit the O&CO. website!

Also be sure to "like" their facebook page!

 

 

“This sponsorship is brought to you by O&CO. who we have partnered with for this promotion.”

Legends from Europe Recipe Contest

I am super excited to have been chosen as one of the contestants to participate in the Legends from Europe recipe contest!!!

 

My assignment was to create a dish using Prosciutto di Parma and here's what I came up with... 

 

 

 

Prosciutto di Parma Wrapped Halibut Over a Mushroom Medley Risotto with Brown Butter Sage Sauce

 

 

Serves: 2

Prep: 10 minutes

Cook: 45-50 minutes

 

Ingredients:

3 c. chicken stock

1 c. mixed dried mushrooms

2 T. olive oil, divided

1 small onion, finely chopped

1 c. Arborio rice

1/4 c. heavy cream

1/4 c. freshly grated parmesan cheese

1 pinch cracked black pepper, to taste

 

2 (6 oz.) Halibut fillets, about 1 inch thick

1/4 lb. Prosciutto di Parma, sliced thin

 

1/2 c. unsalted butter

2 T. fresh sage, minced

2 fresh whole sage leaves

 

Directions:

For the risotto combine stock and mushrooms in a medium pot and bring to a boil to begin to reconstitute the dried mushrooms for about 10 minutes. Reduce heat to low and keep warm. In a large pot heat one tablespoon of oil over medium and add onions. Cook until almost tender about 3 to 5 minutes. Add Arborio rice and stir to coat. Continue to cook another 3 to 5 minutes until rice becomes slightly golden, stirring often. Slowly begin adding broth to the rice one ladle at a time and allow for the liquid to dissolve almost completely before adding more. Complete process until broth is gone. This will take about 25 to 30 minutes. Roughly chop mushrooms and stir into risotto along with the heavy cream, parmesan and pepper.

 

In the meantime prepare halibut by wrapping each fillet evenly with the Prosciutto di Parma. Heat remaining oil in a large non-stick skillet over medium and add wrapped halibut. Cook on each four sides for about 5 minutes each to ensure a crisp crust and cooked through fish. This will take about 20 minutes total. Remove fillet and set aside, keeping them warm.

 

In the same skillet add butter and let melt over medium-low. Add whole sage leaves and cook just until crisp, about a couple minutes. Remove and drain on paper towel. Add minced sage to butter and continue cooking to release flavor into the butter another couple minutes and until a nutty aroma fills the air.

 

Assemble dish by spooning mushroom risotto onto the bottom of a bowl or plate, place the Prosciutto di Parma wrapped halibut on top of the risotto, drizzle with brown butter sage sauce and garnish with one crisp sage leaf. Enjoy!

 

For more information about the Legends from Europe visit http://legendsfromeurope.com/about/!!!