Marx Foods Palm Plate Review

I was one of the lucky ones to get the chance at trying out some PALM PLATES from the Marx Foods website!!! Read on to see how we went about using them up...how would you use them?

 ~Grilled Teriyaki Beef Sirloin Strips~

 ~ No damage done from the beef~

 ~AND THE PLATES ARE BIODEGRADABLE, PUT THEM IN YOUR COMPOST!!!~

~ Perhaps a doggie chew toy?!~

 ~Or maybe not...~

~Makes for a perfect chips and salsa plate~



 ~What fun this PALM PLATE is having while camping...~

 ~ I mean, who doesn't love a cheeseburger?!~

~This amazing plate even held up the camping left-overs!!!~

Share how you would get creative with these unique PALM PLATES!!!

Marx Foods Integrale Gauntlet Recipe Contest: Pesto Shrimp, Yellow Squash and Pea Risotto with Edible Micro Blend Flowers

Pesto Shrimp, Yellow Squash and Pea Risotto with Micro Blend Flowers

One of the coolest gourmet food websites I know of is MarxFoods.com! I'm always super stoked when I get an opportunity to sample some of their fabulous goods...like their authentic Integrale rice...read on to see the recipe I created with it!!!

~without micro blend flowers~

~ with micro blend flowers~

Serves: 4

Prep: 10 minutes

Cook: 35-40 minutes

3 1/2 c. chicken broth

2 T. olive oil, divided

1 c. Marx Foods Integrale rice

1/4 c. sweet onion, finely diced

2 medium yellow squash, diced

cracked black pepper, to taste

4 c. frozen medium shrimp, thawed, deveined and peeled

1 c. frozen peas, thawed

1/2 c. pesto

1/2 c. freshly grated parmesan cheese, plus more for garnish if desired

1/2 c. micro blend flowers, available on the Marx Foods website! (optional garnish)

In a medium sauce pot bring broth to a simmer, reduce to low and keep warm. In a large skillet heat one tablespoon of olive oil over medium heat and add Integrale rice. Stir to coat evenly and continue to cook until slightly golden, stirring often, about 5 minutes.

Begin adding warm broth to the rice a ladle at a time and allow liquid to disolve almost completely before adding more, until the broth is gone.

In the meantime heat remaining tablespoon of olive oil in another large skillet and add the onion. Cook until slightly golden about 5 minutes. Add squash, season with pepper and continue to cook about 5 minutes. Remove squash and set aside. In the same skillet at the shrimp and cook until they are just pink about 3 minutes.

 To the risotto add squash, shrimp, peas, pesto and parmesan then toss to mix and coat evenly.

Garnish each portion with additional parmesan cheese and edible micro blend flowers, if desired!

* A public poll for round one (savory risotto) of this contest will take place from May 30th - June 1st on the marxfoods.com website. Thanks in advance for your votes if you're in favor of my recipe!!!

Stonewall Kitchen Mustard Recipe Contest: Super Simple Bourbon Molasses Mustard Grilled Wings

Super Simple Bourbon Molasses Mustard Grilled Wings

It's always fun to be chosen to participate in a recipe contest where you receive free product to create recipes to enter into the contest. I especially enjoyed being a participant in this Stonewall Kitchen mustard recipe contest where I got kreative with Bourbon Molasses Mustard!

Serves: 4-6 (depending if appetizer or entree)

Prep: 5 minutes

Cook: 35-40 minutes

1 package of party wings

Stonewall Kitchen Bourbon Molasses Mustard, as needed to glaze wings

Preheat grill over medium-high heat. Place wings on grill and cook until golden and no longer pink about 30 minutes. Using a basting brush slather both sides of wings with the Bourbon Molasses Mustard and continue cooking another 5 to 10 minutes to form a crust. Glaze with more mustard if

desired.

Stay tuned to see if my recipe was chosen as one of the top 10 finalists, and if so hopefully you will vote, thanks!

Stonewall Kitchen Mustard Recipe Contest: Classic Provolone Cheeseburger with Bourbon Molasses Mustard

Classic Provolone Cheeseburger with Bourbon Molasses Mustard

I was fortunate to participate in this unique recipe contest where the contestants were able to choose their favorite mustard from Stonewall Kitchen website to create a recipe to enter into the contest. You can't go wrong with a classic cheeseburger, especially when it's paired with a bourbon molasses mustard!!!

Serves: 4

Prep: 10 minutes

Cook: 15 minutes

1 lb. organic grass-fed ground beef

salt and pepper, to taste

6 slices of provolone cheese

6 whole wheat hamburger buns

6 slices of tomato

6 pieces of iceburg lettuce

1/4 c. Stonewall Kitchen Bourbon Molasses Mustard

1/4 c. mayo

Preheat grill over medium-high heat. Divided ground beef into four even balls and form into patties. Season both sides of patties with salt and pepper to taste. Grill burgers until desired temperature is achieved, about 15 minutes total.

Top burgers with cheese the last 5 minutes of cooking to melt and toast burger buns on the edges of the grill until slightly golden. Remove burgers from the grill and let rest a few minutes for juices to redistribute back into the meat.

Assemble burgers by slathering bottom bun with 1 tablespoon of Stonewall Kitchen Bourbon Molasses Mustard, place on burger, tomato and lettuce, smear top bun with 1 tablespoon of mayo and place on top to complete burger.

Stay tuned to see if I am a finalist, and if so then hopefully I will get your votes, thanks!



Marx Foods Morel Mushroom Challenge: Braised Beef Short Rib and Lemon Pea Ravioli with Morel Cognac Cream Sauce

I was super excited when I found out I was one of the lucky participants in the Marx Foods 4th Annual Morel Mushroom Recipe Contest!

Curious to see what I created with these marvelous morels?!...

Where did they go?!?!

Braised Beef Short Rib and Lemon Pea Ravioli with Morel Mushroom Cognac Cream Sauce

Lemon Pea Raviolis

Morel Cognac Cream Sauce

Serves: 4

 Prep: 20 minutes

 Cook: 2 1/2 hrs.

4 bone-in beef short ribs

salt and pepper, to taste

2 T. vegetable oil

3 c. chicken broth, or enough to cover short ribs

1 bundle fresh thyme

2 c. frozen peas, thawed

1 c. ricotta

1 lemon, zested

36 round won ton wrappers

3 T. unsalted butter

 1 oz. Marx Foods dried morel mushrooms, reconstituted and broth reserved for another use

1/2 c. cognac, or brandy

1/2 c. heavy cream

1 c. beef broth, reserved from braised short ribs

4 sprigs fresh parsley, garnish

    Preheat oven to 350 degrees F. Heat oil over medium high in a Dutch oven. Season short ribs with salt and pepper to taste and sear until browned on all sides. Deglaze pan with stock, scraping any bits from the bottom of the pan, add thyme bundle and place into oven. Cook about 2 1/2 hours, or until meat is super tender.

    In the meantime prepare raviolis by combining the peas, ricotta and lemon zest in a small food processor; pulse until a smooth paste is achieved. Assemble raviolis by placing about 2 tablespoons of pea mixture into the center of a won ton wrapper, then using your finger or a pastry brush rub the edges of the wrapper and top with another wrapper. Using a fork press the edges of the wrappers to seal.

    To cook raviolis bring a large pot salted water to a gentle boil and drop in raviolis, using a ladle to stir and keep the water in a circular motion. Cook for a few minutes or until tender, in batches if necessary, and use a slotted spoon to remove and place flat on a sheet.

    For sauce melt butter in a medium skillet and add mushrooms. Sautee until slightly brown about 5 minutes. Deglaze pan with cognac or brandy and light on fire, or flambe. Let cook off about a minute or so. Reduce heat to low and stir in cream and reserved braised beef broth.

Assemble dish by plating short ribs along with the lemon pea raviolis, topped with the morel cognac cream sauce and garnish with parsley...enjoy!!!

Please vote for my recipe, the poll will be open from May 1-3rd!!!
http://marxfood.com/4th-blogger-morel-recipe-challenge/ 

Simple Spring Sunday Morning Breakfast: Cinnamon Buckwheat Pancakes with Maple Syrup, Egg Over Medium and Turkey Bacon

Cinnamon Buckwheat Pancake with Maple Syrup, Egg Over Medium and Turkey Bacon

My lil' family loves Sundays and simply for the fact that we get to hang around the house and I get to cook!

Serves: 3, or about 6 pancakes (size of my lil' family)

Prep: 5 minutes

Cook: 20 minutes

6 slices of turkey bacon

cooking spray, as needed

3/4 c. buckwheat flour

1/4 t. cinnamon

1/2 c. almond milk, or milk

1 T. vegetable or canola oil

6 eggs, plus 1 egg for pancakes

salt and pepper, to taste

1/4 c. maple syrup, warmed

For turkey bacon preheat oven to 400 degrees F. Lay slices of bacon on a rack placed over a baking sheet and cook just until golden and almost crisp about 20 minutes.

In the meantime heat two large non-stick skillets over medium and coat with cooking spray. In a bowl combine buckwheat flour, cinnamon, almond milk, oil and one egg. Using a whisk beat until smooth and let sit for a few minutes. Spoon about 1/3 cup of batter into a skillet per pancake and cook until golden and puffed about 3 to 5 minutes per side.

While pancakes are cooking begin cooking eggs over medium, in batches if necessary, about 2 to 4 minutes per side. Season with salt and pepper to taste.

Drizzle pancakes with warm maple syrup and serve with eggs and turkey bacon.

No More 'Mallows' Blogger Recipe Contest: Prociutto Wrapped Turkey Burger on a Bed of Mixed Herb Salad and Mashed Sweet Potatoes Sprinkled with Blue Cheese Crumbles and Aged Balsamic Vinegar

Prociutto Wrapped Turkey Burger on a Bed of Mixed Herb Salad and Mashed Sweet Potatoes Sprinkled with Blue Cheese Crumbles and Aged Balsamic Vinegar

My new obsession in the kitchen is preparing prociutto wrapped turkey burgers and plating them all in all the varieties that I can think of. Inspired by the No More 'Mallows' Blogger Recipe Contest I naturally thought to pair these tasty patties with mashed sweet potatoes and a few other yummy flavors!

Serves: 3 (2 patties each)

Prep: 15 minutes

Cook: 20 minutes

3 small sweet potatoes, peeled and cubed

1 1/4 lb. ground turkey

pepper, to taste

12 slices prociutto

1 T. olive oil

3 c. mixed herb salad

3 T. blue cheese crumbles

3 t. aged balsamic vinegar

Bring a large pot of salted water to a boil and add sweet potatoes. Cook until fork tender about 20 minutes then drain and mash until smooth. Set aside.

In the meantime break ground turkey down into six even balls and form them into patties. Season both sides with pepper to taste and wrap each patty with two slices of prociutto, wrapping one around each side of patty.

Heat oil in a large non-stick skillet over medium and add patties. Cook until prociutto is crisp and turkey is cooked through about 5 minutes per side. Flip patties often throughout cooking to prevent prociutto from burning.

Assemble plates by spooning one mashed sweet potatoes onto plate, layer one cup of mixed herb salad onto potatoes, place two patties on salad then sprinkle with blue cheese crumbles and aged balsamic vinegar.