Pure Canadian Maple Syrup "Think Outside the Griddle" Recipe Contest: Maple Glazed Chicken Stuffed with Peaches, Ricotta & Basil Topped with Brie

Maple Glazed Chicken Stuffed with Peaches, Ricotta & Basil Topped with Brie

 

When I received an email from Canadian Pure Maple Syrup about their, "Think Outside the Griddle" Recipe Contest, I knew it was one this foodie blogger could tackle! The rules included using at least one tablespoon of pure maple syrup, using only one cooking vessel to prepare the dish and lastly to suggest a way to repurpose the leftovers. I'm a huge fan of using maple syrup in my dishes other than your typical pancake or waffle...take a look!

 

Serves: 2

Prep: 20 minutes

Cook: 30 minutes

 

2 boneless, skinless chicken breasts, pocketed

¼ c. pure maple syrup

¼ c. peach juice or nectar

1 c. frozen peaches, thawed

½ c. ricotta cheese

2 T. fresh basil, minced

2 pieces brie, sliced ¼ inch thick

 

Preheat oven to 350 degrees F.  In a small bowl, combine maple syrup and peach juice and set aside. 

Stuff each breast evenly with peaches, ricotta and basil then seal shut using tooth picks.  Place breasts in 9 x 13 baking dish and top with slices of brie.  Using a pastry brush slather breasts with maple and peach mixture.

Bake until temperature reaches about 180 degrees and cheese is melted about 25 to 30 minutes. Remove toothpicks before serving.

 

* My suggestion for repurposing this dish would be to cut the stuffed chicken up into pieces and toss with some cooked penne pasta, or whatever pasta is your favorite!!!

Marx Foods Sweet to Savory Recipe Challenge: Vanilla Cola Braised Short Ribs over Garlic Mashed Red Potatoes and Green Beans

Vanilla Cola Braised Short Ribs over Garlic Mashed Red Potatoes and Green Beans

 

 

I was so excited to be chosen by Marx Foods to participate in their Sweet to Savory recipe challenge. All the contestants were mailed vanilla beans, fennel herb crystals, coconut sugar and granulated honey. The challenge was to use at least two of these four ingredients in not a SWEET dish but a SAVORY dish. The prize is $100 credit to Marx Foods! Click on the "Sweet To Savory" link to vote for my recipe. Here is what I came up with...

 

Serves: 4

Prep: 10 minutes

Cook: 40 minutes

 

Short Ribs

¼ c. vegetable oil

3 lbs. beef short ribs

½ c. onion, chopped

2 cloves garlic, minced

2 c. cola

½ c. soy sauce

1 Marx Foods vanilla bean, split

1 T. Marx Foods coconut sugar

1 t. garlic powder

½ t smoked paprika

¼ t. cayenne pepper

Garlic Mashed Red Potatoes

Water, for boiling

8 medium red potatoes, halved

½ c. milk

1 clove garlic, minced

½ t. salt

¼ t. black pepper

 4 c. green beans, trimmed

 In a pressure cooker, heat oil over medium high heat until almost smoking. Add short ribs and cook until golden about 3 to 5 minutes per side. Remove and set aside. Drain almost all the oil from cooker and add onion and garlic. Cook until tender about 5 to 7 minutes stirring often.

Deglaze cooker with cola and soy sauce scraping any bits from the bottom. Stir in vanilla bean, coconut sugar, garlic powder, smoked paprika and cayenne. Return short ribs to the cooker, place on lid and close to lock.

Cook on medium high for about 30 minutes or until the short ribs are fork tender. Reduce heat to low, stir in heavy cream and keep warm.

While short ribs are cooking cover potatoes with water in a large pot and bring to a boil. Cook until tender about 20-25 minutes, drain and return to pot. In a small sauce pot, combine milk, garlic, salt and pepper then bring to a low simmer and let flavors meld while potatoes cook. Pour milk over potatoes and using a hand held mixer beat potatoes until smooth and creamy.

While potatoes are cooking place green beans in a large pot with a bit of water and steamer basket. Cook just until tender but still slightly crisp about 8 to 10 minutes.

Assemble dish by placing mashed potatoes onto the center of the plate, spoon sauce around potatoes, place short ribs on one side and green beans on the other.

 

 

*For more information about Marx Foods and their gourmet, sometimes exotic food products, visit www.marxfoods.com!!!

Introducing Claire Mewer: Enjoy Comfort Food to Celebrate World Vegetarian Day 2013

Enjoy Comfort Food to Celebrate World Vegetarian Day 2013

Ask most people about comfort food and they'll likely think hearty meat stews or creamy sausage pastas or fried chicken or cheesy pizzas and nachos. A lot of meat, right? Simple home-cooked comfort foods are often associated with meat dishes. However, with World Vegetarian Day fast approaching on October 1, maybe it's time to think outside the box and find some comfort in vegetarian cuisine. Why not try an eggplant parmigiana, bean-based taco mixture or a vegetable pasta bake with white sauce for a change? There are plenty of tasty recipes about to try so you don't worry about giving up flavor, comfort value or your favorite type of cuisine when going veggie on October 1.

 

A Day to Celebrate Vegetarians

About 5 per cent of Americans are vegetarian these days. Back when World Vegetarian Day was established by the non-profit North American Vegetarian Society in 1977, there were far fewer. The day was suggested as an annual celebration to promote the “joy, compassion and life-enhancing possibilities” of not eating meat. It was a celebration encouraging more people to give up meat. The International Vegetarian Union endorsed it the following year, kicking off its life as an international event. Since the 1970s vegetarianism has certainly grown. These days most restaurants will offer multiple vegetarian options, something that was rare even 10 years ago.

 

Getting Involved

Each year it's easy to get involved in World Vegetarian Day celebrations, remembering it's as much a celebration of food as it is of abstaining from meat. Meat eaters encouraged to take a pledge to abstain from meat, fish and fowl for a day (or a month). Go online and sign the day's official pledge and you can win $1000 prize money. Vegetarians may find the eating part of the day markedly easier as it won't require any change, however they are encouraged to take up the mantle of vegetarian crusaders for the day at least and reap the benefits of giving up meat. In fact, organizers want meat eaters and vegetarians alike to do this. Begging the question, why go veggie? The direct benefits of giving up meat, according to the Vegetarian Times, ranges from warding off disease and keeping your weight down to easing menopause symptoms, saving you money and having more energy. Before leaping, or encouraging your friends to leap, into vegetarianism as a way to lose weight it is important to recognize that there are links between vegetarianism and eating disorders and to be aware of the support available. Outside of personal reasons, giving up meat is good for the environment (a 2006 UN report found that livestock created almost a fifth of all greenhouse gas emissions), could help reduce famine and spares the lives of animals doomed for slaughter. So there is plenty to think about when it comes to going veggie.

 

Hold an Event and Get Involved

World Vegetarian Day is technically the annual kick-off of Vegetarian Awareness Month (a whole month? I know!). Enthusiasts are encouraged to celebrate the day with promotional material from the website such as a free poster to display around the house, school or office. There are events on throughout the world to celebrate both food and vegetarianism, such as San Francisco's World Veg Festival on the weekend of September 28-29, which includes a children's corner, healthy food demonstrations, live entertainment and vegan vendors. Similar events are held everywhere so keep an eye on your local paper and events guides for details. World Vegetarian Day is as much a celebration of food as it is of not eating meat so people are encouraged to hold events and get-togethers – particularly dinners – to celebrate meat-less food.

 

What to Cook?

Keen to hold a vegetarian-themed dinner and stumped for what to serve? There are plenty of warm, comforting veggie food options out there from summer garden grilled vegetables to roasted pumpkin and sweet potato soup. However, if one country knows how to master comfort foods it would have to be England. The often rain-drenched country surely needs it more than most. The BBC's Good Food has a great list of comforting vegetarian recipes. They range from Mexican bean enchiladas to Italian mushroom pesto pasta to Japanese vegetable pancakes, making it the perfect place to start looking for recipes to host a veggie-themed dinner this October in support of World Vegetarian Day. Just because it doesn't have meat doesn't mean it can't be comfort food.

TasteSpotting and DOLE Salads Spanish-Inspired Recipe Contest: Roasted Eggplant, Mushroom and Tomato Salad with Feta and Balsamic Vinaigrette

TasteSpotting and DOLE Salads Spanish-Inspired Recipe Contest: Roasted Eggplant, Mushroom and Tomato Salad with Feta and Balsamic Vinaigrette

 

 

Serves: 4

Prep: 10 minutes

Cook: 20 minutes

 

1 small eggplant, cubed

2 c. crimini mushrooms, sliced

2 T. olive oil, plus 1/2 c. (divided)

1 T. dried oregano

salt and pepper, to taste

2 large tomatoes, sliced into wedges

1/2 c. feta cheese crumbles

1 package (6oz.) of Dole Spring Mix blend

 

Dressing:

1/4 c. Dijon mustard

1/3 c. balsamic vinegar

1 T. honey

salt and pepper, to taste

 

Preheat oven to 375 degrees F. Combine eggplant and mushrooms in a large bowl. Drizzle with olive oil and season with oregano, salt and pepper. Toss to coat evenly and spread out on a lined baking sheet. Roast until tender about 20 minutes

For the dressing combine mustard, balsamic vinegar and honey in a small bowl and whisk until blended well. Slowly drizzle in olive oil, while still whisking to emulsify. Season with sat and pepper to taste.

In a large bowl combine Dole Spring Mix, roasted eggplant and mushrooms and tomato. Drizzle with vinaigrette and toss to lightly coat evenly. Sprinkle with feta cheese crumbles and serve.

Guest Blogger Cole Millen: How to Eat Healthy While on Vacation

How to Eat Healthy While on Vacation

Eating healthy while traveling seems impossible because of the unhealthy food choices you come across, yet it isn’t impossible to do. From scarfing down unhealthy snacks and beverages during a flight or eating the greasiest dish at a restaurant, gaining weight is really easy for travelers. But, with a little planning and these easy-to-follow tips, you won’t have to compromise your health while you head out on vacation or travel:

During a flight: Unhealthy snacks, sugary beverages and being sedentary for hours is definitely bad for your health, but how is one supposed to eat healthy when you’re up in the air with no access to healthy meals? Well, it’s very difficult to access health food on a plane, which is why it’s best to eat before your trip. While you’re in the airport, look healthy snacks like granola bars, fruits and nuts and stash them in your carry-on bag. Some airports have salad bars; so if you find one, build a salad with loads of veggies, grilled chicken and legumes.

You can also pack a few protein bars in your carry-on bag so you can eat one if you get hungry during the flight. But, make sure the protein bar is low in sugar and high in protein.

When you’re in the hotel: Having a mini fridge in your hotel room can tempt you to overeat whenever you get the urge, so to prevent overeating, leave the mini fridge key at the reception desk. Go to the supermarket and stock-up on health foods. You can find prepackaged chicken, tuna, whole grain bread, veggie chips and ham that can be combined to make healthful meals and snacks. In fact, you can even travel with a small crock-pot or portable griller so you can prepare your own dishes instead of eating at restaurants.

How to find a healthy restaurant: Realistically speaking, you have to eat at a restaurant at some point during your trip. When searching for a restaurant, avoid all-you-can-eat buffets, Italian food and burger joints. The food at these places is always filled with fat and calories. Instead, try to look for vegetarian places, seafood restaurants or fresh grills. I have found that reading reviews of restaurants and hotels prior to your departure is a great way to remain healthy. On my last trip I found a great site that listed reviews for hotels in Las Vegas regarding all of the different restaurants, amenities and even things to do. This made it extremely helpful to find healthy places to eat even in an area ridden with unhealthy restaurants like Sin City.

How to pick the healthiest dish at a restaurant:  When you’re at a restaurant, don’t select dishes that are described as creamy, fried or breaded. Instead, opt for dishes that are grilled, baked or sautéed. When ordering chicken, make sure it’s skinless because the skin holds numerous calories.

Overall, with these simple tips, you can have a great vacation and remain healthy at the same time!

Kitchen Play's Lindsay Olives Promotion: Spinach, Green Olive & Mozzarella Stuffed Carne Asada with Green Sauce

Kitchen Play's Lindsay Olives Promotion: Spinach, Green Olive & Mozzarella Stuffed Carne Asada with Green Sauce

 

 

I was one of the lucky contestants to receive free product from Lindsay Olives to participate in Kitchen Play's Lindsay Olives promotion...take a look at my creation!!!

 

Serves: 4

Prep: 20 minutes

Cook: 25 minutes

 

8 thin slices carne asada

salt and pepper, to taste

2 (10 oz.) boxes frozen spinach, thawed and squeezed dry

1 c. Lindsay Spanish Manzanilla Olives, chopped

8 sticks mozzarella string cheese

2 c. green sauce

 

Preheat oven to 350 degrees F. Season both sides of carne asada slices with salt and pepper to taste. Evenly divide spinach and green olives between carne asada slices and spread onto the surface of each. Place a stick of string cheese on the wider end of carne asada and roll tight.

Place rolled pieces of stuffed carne asada seam-side down into a

9 x 13 baking dish and bake until meat is cooked through and cheese is melted about 25 minutes.

In a small sauce pan, heat green sauce over medium low to warm through. Serve each piece of stuffed carne asada with about 1/4 cup of green sauce spooned over the top.

 

* Serve with black beans and rice (pictures is my Cilantro, Lime & Garlic Rice)

 

 

Firmoo: Global Online Optical Store

FIRMOO

 

In exchange for sharing with my readers about Firmoo and the amazing designer glasses they have to offer, I was given the opportunity to pick out a pair for FREE! They carry both regular and prescription glasses and although I'm near-sided I went ahead with choosing a regular pair. These lenses not only can help visually but also can add some flair to your face on those days you're feeling the desire to be extra fashionable. Choosing your pair is simple, ordering them is convenient and the delivery is quick. Check it out!!!

 

 

www.firmoo.com