Recipes

Mediterranean Olive Oil Penne

December 30, 2018 by kimbanick@comcast.net

Mediterranean Olive Oil Penne

#Tresomega #OrganicsForLife #SamsClub

For the Bloggers Challenge

This is my second year competing in Tresomega’s Nutritional Recipe Challenge. One of my favorite entries from last year ended up on a TV spot with KPTV Good Day Oregon; Coney Island Spaghetti Pie. I demonstrated how to make the dish during a live telecast. Even Andy Carson, the news reporter said he loved it. 🙂

The first recipe I created for this years contest was Chicken Pot Pie Pasta Bake. When my kids were young, they loved when I made chicken pot pies or chicken and dumplings. These were always a comforting meal.

Chicken Pot Pie Pasta Bake Chicken Pot Pie Pasta Bake #Tresomega #OrganicsForLife #SamsClub

First entry for the challenge…Chicken Pot Pie Pasta Bake

Contest Cash Prizes and Categories

It is always an honor to be accepted by a company to participate in their contest. I am one of 50 bloggers who are competing for the following cash prizes. This entry will be for the Entree Category.

What’s the challenge and what do I win?
One Grand Prize Winner: $1,000.00 Cash Prize
One Appetizer Category Winner: $500.00 Cash Prize
One Entree Category Winner: $500.00 Cash Prize
One Baking Category Winner: $500.00 Cash Prize

The winner of the Tresomega “Organics For Life” Blogger Recipe Challenge will be determined by judging all qualifying entrants’ submissions based on the following criteria:

Taste: 50%
Does this recipe taste great with every bite? Would you want to make this recipe over and over again based on taste alone? Does it contain interesting, yet gratifying flavor combinations?

Visual Appeal: 25%
Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat this recipe before you even smell or taste it?

Creativity: 25%
Does your recipe show originality? Is this recipe reflective of unique twists to ingredient usage? Have you incorporated your personal touch to this recipe?

Each blogger received 5 free products to create their dishes: Gluten-Free Organic Quinoa Penne, Fusilli, Spaghetti and Elbows and its Organic Virgin Coconut Oil. For this recipe I chose to use their penne pasta. Each time I cook their pasta I am reminded how wonderful the texture is. I have cooked with many different gluten free pastas that turn to a pasty mushy mess. When I can serve a gluten free pasta to family and friends and they can’t tell the difference, I know it is a winner product.

Find Tresomega’s Organic Quinoa Products

For more information about Tresomega’s products follow along on their social media links and website.

Website: http://www.tresomega.com/

Facebook: https://www.facebook.com/TresomegaFoods/

Twitter: https://twitter.com/TresomegaFood

You can also purchase Tresomega products online at Sam’s Club: www.samsclub.com

This Mediterranean Olive Oil Penne dish is so quick and easy. The sauce for the penne pasta starts with a good quality olive oil. If you can not find a basil infused olive oil simply use a olive oil that you like and add about 10 fresh basil leaves that have been cut into ribbons. While the pasta is boiling, you can make the sauce for the dish. Begin to saute the sliced red onion in the olive oil until lightly softened then add the garlic continuing to saute for only a minute. Add in the artichoke hearts, kalamata olives and tomatoes until all of the ingredients are warmed through.

Lastly toss in the cooked penne pasta, fresh chopped parsley and sprinkle with feta cheese. If you want a glossy finish, pour on a touch more olive oil before serving.

Mediterranean Olive Oil Penne #Tresomega #OrganicsForLife #SamsClub

Number of servings: 4

See Detailed Nutrition Info on

Mediterranean Olive Oil Penne is made with organic gluten free quinoa pasta. Basil olive oil makes the sauce that is blended with red onion, artichoke hearts, kalamata olives, feta cheese and more.

Ingredients

8 ounce Tresomega Organic Gluten Free Quinoa Penne Pasta
½ cup basil infused olive oil (see note below if you can’t find this oil)
½ cup red onion, thinly sliced
4 large garlic cloves, thinly sliced
1 cup cherry tomatoes, quartered (grape tomatoes can be used and cut in half)
¼ cup Kalamata olives, pitted and cut in half lengthwise
7.5 ounce jar grilled marinated artichoke hearts (regular marinated can be used)
2 teaspoons dry Greek seasoning (see note below)
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup chopped Italian parsley
¼ cup crumbled feta cheese
Optional garnish: chopped parsley and a drizzle of olive oil

Instructions

Prepare the Tresomega Organic Gluten Free Penne Pasta as directed.
While the pasta is boiling, begin to prepare the olive oil sauce. In a large skillet over medium heat, sauté the sliced red onion in the basil olive oil for several minutes.
Add in the sliced garlic cloves and sauté for another minute.
Toss in the artichoke hearts, kalamata olives and tomatoes. Season with the Greek seasoning, salt and black pepper and heat through.
When the pasta is cooked, drain and add to the skillet. Stir together then add in the parsley.
Garnish with the crumbled feta cheese, additional chopped parsley and more olive oil if desired.

Notes

*If Basil Olive Oil is not available, simple use your favorite olive oil and add 10 basil leaves that have been cut into ribbons. Add the fresh basil with you add in the fresh parsley. *If your store doesn’t carry a Greek seasoning you can use an Italian seasoning.*Add your favorite protein to this pasta dish if desired. Shrimp, diced chicken or pork would be great.

Rosemary Roasted Pickled Beets

December 29, 2018 by kimbanick@comcast.net

Rosemary Roasted Pickled Beets

#Paisleyfarm #PaisleyFarmFresh #Kroger

I am a total freak about pickled beets both sweet and unsweetened. I have grown them myself in multiple colors and varieties. Buying pickled beets that have been grown and canned by someone else is always nice. Finding a quality that tastes like I make is not always easy until now. Paisley Farm Sweet Pickled Beets are just how I like them, so to create a recipe for a contest using these tasty root vegetables was so fun.

FOR THE BLOGGERS CHALLENGE

For this challenge each blogger was mailed 7 different Paisley Farm 24 oz jars: Five Bean Salad, Asian Bean Salad, Southwest Bean Salad, Dilled Brussels Sprouts, Hot Brussels Sprouts, Sweet Pickled Beets and Sweet Cauliflower

CONTEST CASH PRIZES AND CATEGORIES

The contest opened on November 1, 2018 and closes on December 31, 2018. Once I received their product I studied each jar to see what came to mind for the following categories. First I grabbed the Sweet Cauliflower and created Sweet and Sour Cauliflower Chicken. I love pickled cauliflower and it made the perfect substitute for pineapple. Next I decided to cook with Paisley Farm Dilled Brussels Sprouts for a new tasty side dish; Dilled Brussels Sprouts Potato Salad. The dill flavored brussels sprouts go perfectly with a creamy mustard based potato salad. Last I chose to make an appetizer with their Sweet Pickled Beets, Rosemary Roasted Pickled Beets.

One Grand Prize Winner: $1,000.00 Cash Prize

One Appetizer Category Winner: $500.00 Cash Prize

One Holiday Entrée Category Winner: $500.00 Cash Prize

One Soups/Side Dishes Category Winner: $500.00 Cash Prize

Once the Paisley Farm Sweet Pickled Beets are drained and patted dry, it’s just a matter of a few more minutes of prep to get the baking tray in the oven. The thinly slice red onions go so nicely with the sweet beets. Once roasted this appetizer can be served hot from the oven, room temperature or chilled.

Find Paisley Farm Foods Flavor Fresh-Ready to Serve Products

Sometimes it just takes a contest and new recipe like this to introduce people to great products. Many of these bean salads and sweet pickled veggies are now available at stores like: Ralphs, Smiths Food & Drug Stores, QFC, Fred Meyers, Krogers, King Soopers, Dillons and Fry’s.

You can also find them online at PaisleyFarmFoods.com They are also on Facebook, Instagram and Twitter. Just click on the social media platforms to go directly to read more about them.

Rosemary Roasted Pickled Beets #Paisleyfarm #PaisleyFarmFresh

Number of servings: 6

See Detailed Nutrition Info on

Impress your guests with this quick and easy appetizer. Starting with Paisley Farms Sweet Pickled Beets simply toss them with fresh rosemary, sliced red onions, olive oil, salt and pepper. Serve the beets hot from the oven, room temperature or chilled.

Ingredients

1-24 ounce jar Paisley Farm Sweet Pickled Beets, drained and patted dry
1 tablespoon finely minced fresh rosemary, removed from the stem
2 tablespoon olive oil
1/2 small red onion, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Heat oven to 425 degrees.
Toss all of the ingredients together and arrange on a baking sheet.
Bake for 25-30 minutes, turning at 15 minutes.
Serve hot, room temperature or chilled.

Bacon Vinaigrette Deviled Eggs #Bacon #Vinaigrette #DeviledEggs

December 27, 2018 by kimbanick@comcast.net

Bacon Vinaigrette Deviled Eggs

#Bacon #DeviledEggs

Confession time…I thought Hot Bacon Dressing was so weird when I was young. It probably stemmed from my no fat dieting days. How could anyone put bacon fat in their food on purpose? It tastes so divine but seems so wrong.

Years and I mean years later, I have added fats back into my diet with less fear. Today, I eat them in moderation and get to enjoy food that is so good. Funny how food fads have influenced our lives.

Have you ever attended a holiday party that did not serve deviled eggs? When someone walks in the door with a plate of deviled eggs, they win!! I just wish that peeling those little devils was less tedious than it is. Fresh eggs, older eggs, vinegar in the water, I hear ya, but come on that shell that just won’t depart is so frustrating.

My sister decided to make a Hot Bacon Dressing to serve over spinach that she had in the fridge. She used the pepper bacon that was on hand. She also found champagne vinegar in the cupboard and used that instead of red wine vinegar that she normally uses. If you can’t find champagne vinegar you can use any mild vinegar that you have.

If you are one that wants to garnish a bit more, simply cook more bacon or save some of the bacon pieces back and sprinkle them on top. Finally mince red onion would make a great garnish as well. Enjoy!!!

Bacon Vinaigrette Deviled Eggs

Number of servings: 24

See Detailed Nutrition Info on

Bacon Vinaigrette Deviled Eggs will remind you of that famous Hot Bacon Dressing Spinach Salad except it has no spinach. Each bite has crispy bacon, red onion and tangy vinegar. Serve these beauties on top of baby spinach for a delicious salad.

Ingredients

12 extra large eggs, boiled and peeled
6 slices crispy peppered bacon (regular bacon can be used)
3 tablespoons bacon fat (saved after cooking the bacon)
4 tablespoons champagne vinegar (or red wine vinegar)
2 tablespoons sugar
2 tablespoon finely minced red onion
1/4 cup mayonnaise
(salt and pepper can be added if desired)

Instructions

1) Cook and peel the eggs, then cut in half lengthwise.
2) Carefully remove the yolks and place in a bowl.
3) Mash the yolks and set aside
4) Chop the crispy bacon into very small pieces.
5) In a bowl, blend together the bacon fat, vinegar and sugar. Add the dressing to the mashed yolks. (see note below)
6) Add the minced red onion and mayonnaise and mix until creamy and blended. Taste and season with salt and pepper if desired.
7) Fill each egg half with the bacon vinaigrette filling.

Notes

If the bacon fat has firmed up, heat the fat in a skillet over low heat, add in the bacon, red onion and vinegar and blend well.

Roasted Stuffed Cherry Peppers #mahónmenorcacheese #Eurocheeses

December 17, 2018 by kimbanick@comcast.net

Roasted Stuffed Cherry Peppers

#mahónmenorcacheese #cheesefromspain #eurocheeses

Appetizers can be easy to make, delicious and guest approved when using high quality products. Mahón-Menorca Cheese is just that. I applied for the Mahon Cheese Recipe Challenge looking to their Grand Prize which is a 5 day trip to the beautiful island of Menorca Spain.

Here are a few details from the company about this amazing cheese:

Mahón-Menorca Cheese is produced on the island of Menorca, one of Spain’s Balearic Islands. A paradisiacal Biosphere Reserve island (certified by the UNESCO) located in the Mediterranean Sea. Mahón-Menorca Cheese is a Protected Denomination of Origin (P.D.O.) based upon the geographic and distinct climate factors including its temperature, humidity, light, wind and salty pastures, and its ancient farming methods mastered by generations of the Menorca family farms. Made from menorcan cow’s milk (pasteurized or raw), exclusively matured on the island of Menorca.

Photo courtesy of Mahon Cheese

A very versatile cheese, often grated and used for topping pasta, rice and vegetable dishes or eaten sliced thin and drizzled with extra virgin olive oil. The cheese is also delicious with vegetables (aubergine or tomatoes), or used as a stuffing or filling (cannelloni or peppers). Also, mixed with breadcrumbs in breading and frying. The less matured Mahón-Menorca Cheeses go fantastically well with white and young red wines, while the more aged cheeses are better suited for mature wines.

MORE ABOUT THE CHEESE

MAHÓN-MENORCA CHEESE HAS THREE DEGREES OF MATURITY

SEMI-CURED – RAW MILK – 2-3 months – This Mahón Cheese is made using raw milk and covered with oil and paprika during it ripening period, which ranges from 60-90 days. This delicious cheese is hand presses by hand using its characteristic cotton cloth called “fogasser”. Its intense and penetrating flavor combines the taste of butter with the taste of nuts and is ivory in color.

SEMI-CURED 2-5 months – Characteristic and unmistakable. The rind, orange in color. A firm cheese yet easy to cut, showing an ivory yellow-color and a number of holes distributed in an irregular manner, depending on the piece. The milky taste and flavors are more developed, with slight buttery reminiscences of toasted nuts and dried fruit (hazelnut); a moderately persistent aftertaste, having developed the typical bouquet of the Mahón-Menorca cheese.

CURED – HARD – More than 5 months – A delicacy for cheese lovers. The texture is firmer and hard; less creamy and in advanced stages of maturity, it breaks flaking. It has a very developed flavor and aroma, complex and intense, with a long persistent aftertaste.

Roasted Stuffed Peppers

FOR THE BLOGGERS CHALLENGE

Here are a few details of the rules for the contest:

The “Mahón-Menorca Cheese Holiday Blogger Recipe Challenge” will only be open to the first 50 eligible bloggers who sign-up. There are three categories for the challenge; appetizers, side dishes and entrées. Bloggers are encouraged to participate in all three categories. One winner will be selected from each category and be awarded $500.00. The winning recipes from each category will then compete to see who will becomes the grand prize winner of the “Mahón- Menorca Cheese Holiday Blogger Recipe Challenge.” The Grand Prize Winner will win a five day trip to the beautiful Island of Menorca, Spain. The Grand Prize includes airfare for one, lodging (for two people) and rental car (for two people). The contest starts on October 1, 2018 and ends December 31, 2018. NO PURCHASE NECESSARY and contest rules are below.

ONE GRAND PRIZE WINNER:
A FIVE DAY TRIP TO THE BEAUTIFUL ISLAND OF MENORCA, SPAIN.

ONE ENTRÉE CATEGORY WINNER:
$500.00 CASH PRIZE

ONE APPETIZER CATEGORY WINNER:
$500.00 CASH PRIZE

ONE SIDE DISH CATEGORY WINNER:
$500.00 CASH PRIZE

WHERE TO FIND MAHON CHEESE

Mahón-Menorca Cheese can be purchased nationwide at Whole Foods, and at other fine retailers such as Fairway Markets, Harris Teeter, Saveway, Kroger, Murray’s, Central Markets, Costco, Gourmet Garage, West Side Markets, Zabar’s, Central and Town & Country Markets in Seattle and at the best specialty stores all over the country.

HOW TO FOLLOW ALONG WITH MAHON CHEESE

Follow along for more insight on their social media links listed below.

Facebook: https://www.facebook.com/MahonCheese/

Twitter: https://twitter.com/MahonCheese

Instagram: https://www.instagram.com/mahoncheese/?hl=en

Roasted Stuffed Cherry Peppers #mahonmenorcacheese

Number of servings: 12

See Detailed Nutrition Info on

Roasted spicy cheese filled cherry peppers are a great addition to your appetizer platter. The Semi Aged Mahon Cheese blends well with browned pork chorizo.

Ingredients

2 16 ounce jar mild cherry peppers, drained
1 9 ounce tube of pork chorizo, browned, drained and cooled
4 ounces Semi-Cured Mahon Cheese, shredded
Garnish: Fresh parsley, chopped

Instructions

Heat oven to 350 degrees.
Remove the stems and seeds from each cherry pepper.
Blend together the cooled cooked pork chorizo and shredded Mahon Cheese.
Stuff each pepper with the chorizo/cheese mixture.
Arrange on a baking sheet and cook for 10 minutes to heat and melt the cheese.
Turn the oven to broil and allow the peppers to cook for several minutes under the broiler to brown edges of the peppers.
Garnish with chopped parsley and serve hot or room temperature.

Chicken Pot Pie Pasta Bake #Tresomega #OrganicsForLife #SamsClub

December 16, 2018 by kimbanick@comcast.net

Chicken Pot Pie Pasta Bake

#Tresomega #OrganicsForLife #SamsClub

A creamy gluten free chicken pot pie pasta bake is perfect for that comfort food dinner. The pastry topping has been replaced with buttery herb cubed bread made from gluten free bread slices. The fresh dill and parsley are herbs that pair so well with chicken pot pie adding fresh flavor as well as color.

For the Bloggers Challenge

This year I continued to focus on fun filled food that the entire family will love. When my kids were young, they loved when I made chicken pot pies or chicken and dumplings. These were always a comforting meal.

Contest Cash Prizes and Categories

It is always an honor to be accepted by a company to participate in their contest. I am one of 50 bloggers who are competing for the following cash prizes. This particular dish could fit in the Entree Category but I plan to submit it under the Baking Category since I do put it in the oven for about 25 minutes to bake.

The winner of the Tresomega “Organics For Life” Blogger Recipe Challenge will be determined by judging all qualifying entrants’ submissions based on the following criteria:

Visual Appeal: 25%
Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat this recipe before you even smell or taste it?

Creativity: 25%
Does your recipe show originality? Is this recipe reflective of unique twists to ingredient usage? Have you incorporated your personal touch to this recipe?

Each blogger received 5 free products to create their dishes: Gluten-Free Organic Quinoa Penne, Fusilli, Spaghetti and Elbows and its Organic Virgin Coconut Oil. I decided to work with Fusilla pasta first. I love the little curls and think they go great in a casserole.

While the noodles are boiling, I sauteed the celery and onion until tender. Gluten free flour gets added to help thicken the sauce once the chicken stock and heavy cream are whisked in. Yeap, I said heavy cream. This is comfort food, right?? If heavy cream is not available or on your list of can have foods, many other milks can be substituted like 2% milk or even almond milk.

Shredded chicken and mixed vegetables are blended with the Tresomega Organic Gluten Free Fusilla Pasta before being topped with the seasoned gluten free bread cubes. I cooked the chicken breasts needed for this recipe but a rotisserie chicken from the store would be a great time saver.

Find Tresomega’s Organic Quinoa Products

For more information about Tresomega’s products follow along on their social media links and website.

Website: http://www.tresomega.com/

Facebook: https://www.facebook.com/TresomegaFoods/

Twitter: https://twitter.com/TresomegaFood

You can also purchase Tresomega products online at Sam’s Club: www.samsclub.com

The gluten free cubed bread makes the perfect topping for the pot pie. I just tossed the bread with fresh dill, parsley, Parmesan cheese and melted butter.

Chicken Pot Pie Pasta Bake #Tresomega

Number of servings: 6

See Detailed Nutrition Info on

A gluten free creamy pasta chicken pot pie bake that is topped with a cheesy herb bread crumb, perfect for that comfort food dinner you have been craving.

Ingredients

8 ounce package Tresomega Organic Gluten Free Quinoa Fusilla Pasta
2 chicken breasts, cooked and shredded (approximately 2 cups)
5 tablespoons butter, divided (3 tablespoons will be melted)
2 stalks celery, diced
1/2 large onion, diced
1 teaspoon kosher salt
¼ teaspoon black pepper
2 garlic cloves, finely minced
2 tablespoons gluten free flour
4 tablespoons fresh dill, minced, divided
4 tablespoons fresh parsley, minced, divided
12 ounce bag frozen mixed vegetables
1 cup heavy cream
2 cups chicken stock
4 slices gluten free bread, cut into small cubes
½ cup shredded Parmesan cheese
Cooking spray

Instructions

Heat oven to 350 degrees.
Spray a 9 x 13 casserole dish with cooking spray and set aside. (individual baking dishes can be used as well)
Prepare the Tresomega Organic Gluten Free Fusilla Pasta according to the instructions. Drain and set aside.
In a large bowl, mix together 2 tablespoons of fresh minced dill and 2 tablespoons of fresh minced parsley with the cubed gluten free bread. Toss in the parmesan cheese and drizzle with 3 tablespoons of melted butter. Set aside.
In a large skillet, melt 2 tablespoons of butter over medium high heat and sauté the onion and celery for several minutes until tender.
Add in the garlic and sauté for a minute longer to blend the flavors but not brown the garlic.
Season the sautéed vegetables with the kosher salt and black pepper.
Add in the gluten free flour and cook until the vegetables are coated with the flour and blended together.
Whisk in the heavy cream and chicken stock. Simmer over low heat until the liquid thickens. Whisk as needed to create a creamy sauce.
Add in the mixed vegetables, shredded chicken, the remaining 2 tablespoons of fresh dill and 2 tablespoons of fresh parsley.
Gently blend in the cooked gluten free quinoa pasta and transfer to the sprayed casserole dish.
Top with the buttered cheesy herb bread crumbs and bake for 25 minutes or until the casserole is hot and bubbly and the bread crumbs are golden brown.

Dilled Brussels Sprouts Potato Salad #paisleyfarm #paisleyfarmfresh

December 9, 2018 by kimbanick@comcast.net

Dilled Brussels Sprouts Potato Salad

#paisleyfarm #paisleyfarmfresh #kroger

FOR THE BLOGGERS CHALLENGE

CONTEST CASH PRIZES AND CATEGORIES

The contest opened on November 1, 2018 and closes on December 31, 2018. Once I received their product I studied each jar to see what came to mind for the following categories. First I grabbed the Sweet Cauliflower and created Sweet and Sour Cauliflower Chicken. I love pickled cauliflower and it made the perfect substitute for pineapple. Paisley Farm Sweet Cauliflower has a great firm texture, crispness and a wonderful sweet flavor. I used the brine from the jar to make the sweet and sour sauce. Next I decided to cook with Paisley Farm Dilled Brussels Sprouts for a new tasty side dish.

One Grand Prize Winner: $1,000.00 Cash Prize

One Appetizer Category Winner: $500.00 Cash Prize

One Holiday Entrée Category Winner: $500.00 Cash Prize

One Soups/Side Dishes Category Winner: $500.00 Cash Prize

Dilled Brussels Sprouts are packaged whole. In this recipe each brussels sprout is cut into quarters.

Find Paisley Farm Foods Flavor Fresh-Ready to Serve Products

You can also find them online at PaisleyFarmFoods.com They are also on Facebook, Instagram and Twitter. Just click on the social media platforms to go directly to read more about them.

Dilled Brussels Sprouts Potato Salad #paisleyfarm #paisleyfarmfresh #kroger

Number of servings: 6

See Detailed Nutrition Info on

Paisley Farm Dilled Brussels Sprouts blended with a creamy dressing adds the perfect tang and dilly flavor creating a great new potato salad.

Ingredients

6 large russet potatoes, peeled and cubed
2 teaspoons kosher salt, divided
1/2 cup celery, diced
2 tablespoons onion, finely minced
6 boiled eggs, (4 eggs diced and 2 reserved for garnish)
3/4 cup mayonnaise
2 tablespoons yellow mustard
1 24 ounce jar Paisley Farm Dilled Brussels Sprouts, drained
1/2 teaspoon black pepper
1 teaspoon sugar
1 teaspoon onion powder
Sprig of fresh dill is optional for garnish

Instructions

Add the diced potatoes to a large pot, cover with cold water and add 1 teaspoon of kosher salt. Bring to a boil and cook until potatoes are fork tender. Drain potatoes when cooked and set aside.
While potatoes are boiling, cut each brussels sprout into quarters lengthwise. Remove a small amount of cut brussels sprouts for garnish and set aside.
In a bowl, blend the mayonnaise, yellow mustard, celery, onion, black pepper, 1 teaspoon kosher salt, sugar and onion powder.
Once potatoes are cooked and drained, blend in the dressing. Gently toss in the cut Dilled Brussels Sprouts and diced boiled eggs.
To serve, arrange the reserved cut brussels sprouts in the center of the potato salad and arrange the reserved cut boiled eggs around the brussels sprouts. A sprig of fresh dill can be added for garnish or a sprinkling of dried dill would be nice too.

Sweet and Sour Cauliflower Chicken #paisleyfarm #paisleyfarmfresh

December 8, 2018 by kimbanick@comcast.net

Sweet and Sour Cauliflower Chicken

#paisleyfarm #paisleyfarmfresh #kroger

Are you ready for dinner in a flash? How about a twist on a old family favorite? Sweet and Sour Cauliflower Chicken is just that; quick to prepare and delightfully different.

This latest bloggers challenge: Paisley Farm Holiday Blogger Recipe Challenge comes from a company out of Willoughby Ohio. Paisley Farm is the maker of flavorful bean salads and marinated vegetables since 1945.

For the Bloggers Challenge

Contest Cash Prizes and Categories

The contest opened on November 1, 2018 and closes on December 31, 2018. Once I received their product I studied each jar to see what came to mind for the following categories. I grabbed the Sweet Cauliflower first. I love pickled cauliflower. Paisley Farm Sweet Cauliflower has a great firm texture, crispness and a wonderful sweet flavor.

One Grand Prize Winner: $1,000.00 Cash Prize

One Appetizer Category Winner: $500.00 Cash Prize

One Holiday Entrée Category Winner: $500.00 Cash Prize

One Soups/Side Dishes Category Winner: $500.00 Cash Prize

Find Paisley Farm Flavor Fresh-Ready to Serve Products

You can also find them online at PaisleyFarmFoods.com They are also on Facebook, Instagram and Twitter. Just click on the social media platforms to go directly to read more about them.

Only a few easy steps to complete this sweet and sour meal and dinner is on the table.

Sweet and Sour Cauliflower Chicken #paisleyfarm #paisleyfarmfresh #kroger

Number of servings: 4

See Detailed Nutrition Info on

Easy to make Sweet and Sour Cauliflower Chicken is a fun twist on the traditional Sweet and Sour Chicken dinner. No pineapple here, just Paisley Farm Sweet Cauliflower.

Ingredients

2 tablespoons oil
1 1/4 pounds (20 ounces) chicken breast, cut into cubes
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 24 ounce jar Paisley Farm Sweet Cauliflower, liquid drained and saved
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
1/2 cup white vinegar
1/4 cup ketchup
1 tablespoon cornstarch
Cooked white rice for 4 servings

Instructions

Drain the Sweet Cauliflower and keep the liquid to make the sweet and sour sauce. Set the cauliflower aside.
In a bowl, add 1 cup of the Sweet Cauliflower liquid, vinegar, ketchup and crushed red pepper flakes if desired then whisk together. Remove 1/4 cup of the liquid mixture and whisk it with the cornstarch. Return the cornstarch liquid into the remaining liquid and stir together. Set aside.
Season the cubed chicken with the salt and pepper.
In a large skillet, heat the oil and sear the cubed chicken for 5-7 minutes or until cooked through and no longer pink.
Remove the chicken from the pan,, cover and set aside.
In the same skillet, saute the onions and bell peppers for 4-5 minutes until tender. Add in the drained cauliflower and continue sauteing to heat the cauliflower.
Return the chicken to the skillet and add in the sweet and sour liquid. Cook through until the sauce thickens.
Serve over cooked white rice.

Beer Cheese Mustard Dip #SaucyMama #SuziesOrganics #Mustards

November 25, 2018 by kimbanick@comcast.net

Game time and the food is ready

What a great time I had doing a cooking demo at the opening day of the 2018 Oregon State Fair. It was a busy day and it was all about tailgating. The inspiration for this dip comes from a soup my parents restaurant served for many years…Beer Cheese Soup!!

Saucy Mama, Suzie Barhyte’s company out of Pendelton OR was the sponsor for the tailgate themed cooking demo as well as the 3rd Annual Top Your Hot Dog contest that followed. She has launched a new line of organic mustards, ketchup and mayonnaise.

I created this creamy dip using her Organic Dijon, which received the 2019 Silver Scovie Award. It certainly makes a great tailgating/party dip.

Dips, Dips and more Delicious Dips!!

This is not the only Saucy Mama mustard that will work in this dip. Try using Saucy Mama Dill Mustard in the recipe and serve it cooked chilled shrimp or her Saucy Mama Backyard Brats Mustard and serve this dip with sliced brats or with shrimp boils. One of my favorite Saucy Mama condiment is Chipotle Mustard. Use this spicy mustard in the recipe and serve it with Cajun sliced sausages but don’t stop there because breads and pretzels will go great as well! You just can’t go wrong with Suzie’s because who doesn’t want to use award winning products.

Beer Cheese Mustard Dip:

4 tablespoons unsalted butter, divided

4 tablespoons flour

2 cup 2% milk, warm

1 cup Lager beer, room temperature (non-alcoholic beer can be used)

1 ½ cups shredded cheddar jack cheese

½ cup grated parmesan cheese

4 teaspoons Suzie’s Organic Dijon Mustard

½ teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

¼ teaspoon white pepper

¼ teaspoon ground cayenne pepper

Serve with chips or pretzels

In a small bowl, mix together the garlic powder, onion powder, salt, white pepper and ground cayenne pepper and set aside.

In a large sauce pan over medium high heat, melt the butter, add the flour and stir for a minute to cook the flour. Slowly whisk in the warm milk then sprinkle in the dry spice mixture. Continue to whisk until the milk mixture begins to thicken. Add in the mustard and cheeses and stir until melted and smooth. Slowly add in the beer and stir until combined and smooth.

Remove the beer cheese mustard dip from the heat and cover with plastic wrap to prevent a film from developing on the top until ready to serve.

Beer Cheese Mustard Dip can also be served in “Fondue Style”. Cubed bread and veggies would be delicious dipped.

OPTIONS:

Cooked chilled shrimp: use Saucy Mama Dill Mustard

Cooked sliced Brats or shrimp boils: use Saucy Mama Backyard Brats Mustard

Cajun sliced sausage: use Saucy Mama Chipotle Mustard

Rhubarb Cobbler #Keystonepantry #Alluloserecipe #Ketofriendly

October 13, 2018 by kimbanick@comcast.net

Rhubarb Cobbler

#Keystonepantry #Alluloserecipe #NaturalRareSugarSweetener

Can you tell that we are rhubarb obsessed? With a rhubarb plant in our garden that seems to continuously provide, we are always trying to find ways to use it. The tartness of the rhubarb is so versatile when added to other ingredients that offer a sweetness to the dish. Strawberries are a common sweetener to rhubarb but in this case we looked to the Allulose product to provide the sweetness we wanted.

The Lang’s Chocolates/Keystone Pantry sent all participating bloggers a 3 pound container of Allulose Natural Rare Sugar Sweetener. Check out some of the product info.

Keystone Pantry – Non-GMO Allulose Natural Rare Sugar Sweetener 3-Lb Jar

Gluten-free, Vegan, Kosher Pareve, Diabetic-Friendly, Sugar Alcohol Free, Supports Weight Loss, Does not have an impact on blood sugar levels.
Packed in a tamper evident reusable sturdy plastic jar with hand grip
Wide-mouth screw top making it easy to measure out ingredients
No flimsy, easily spilled lightweight plastic bag, with a hard to close zipper closure
Low-Calorie Sugar Substitute
Natural Rare Sugar Sweetener
21 calories per 100 grams – only 1 calories per teaspoon
Keto diet friendly
GMO free (IGEN tested 9542018)

The challenge is to take Keystone Pantry’s Allulose Natural Rare Sugar Sweetener and make a baked item, sauce/BBQ sauce and an entree. The winner in each category will win $500.00 with a Grand Prize winner taking home $1000.00.

One Grand Prize Winner: $1,000.00 Cash Prize
One Dessert and Baked Goods Category Winner: $500.00 Cash Prize
One Sauce, Marinade or Barbeque (rubs/sauces)

Category Winner: $500.00 Cash Prize One Entrée Category Winner: $500.00 Cash Prize

The winners of the contest will be determined by judging all qualifying entrants’ submissions based on the following criteria:

Visual Appeal: 25%

Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat this recipe before you even smell or taste it?

Creativity: 25%

Does your recipe show originality? Is this recipe reflective of unique twists to ingredient usage? Have you incorporated your personal touch to this recipe?

Taste: 50%

Does this recipe taste great with every bite? Would you want to make this recipe over and over again based on taste alone? Does it contain interesting, yet gratifying flavor combinations?

The information provided by Keystone Pantry helps explain the benefits of using Allulose Natural Rare Sugar Sweetenter.

We loved the sweetness that the Allulose gave to the cobbler dish. If you wanted to add a whipped topping, you could simply beat up some heavy cream with some Allulose Natural Rare Sugar Sweetener for a delicious topping. Yum!!

Visit Lang’s Chocolates Keystone Pantry to learn more about Allulose Natural Rare Sugar Sweetener here.

You can also follow Keystone Pantry on Facebook for more inspirational recipes using Allulose.

Keystone Pantry Allulose on Facebook here.

Rhubarb Cobbler #Keystonepantry #Alluloserecipe

Number of servings: 8

See Detailed Nutrition Info on

Crispy Rhubarb Cobbler that is made with Allulose Natural Rare Sugar Sweetener is the perfect dessert for you guests who are watching their sugar intake. This sweetener has zero net carbs, zero glycemic index and only 1 calorie per serving. Dessert never tasted so good.

Ingredients

Topping Ingredients:
½ cup butter, room temperature
2 cups pancake/baking mix
2 tablespoons Keystone Pantry Allulose Natural Rare Sugar Sweetener
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup vanilla flavored cashew milk, unsweetened
1 egg
Cobbler Ingredients:
2 ½ cups Keystone Pantry Allulose Natural Rare Sugar Sweetener
3 tablespoons water
3 tablespoons butter, room temperature
1 teaspoon cinnamon
½ teaspoon nutmeg
5 tablespoons corn starch
8 cups rhubarb cut in about 1 inch cubes, fresh or frozen
2 tablespoons of butter for baking dish, (cooking spray can be used)

Instructions

Preheat oven to 400 degrees.
Start by making the topping first.
Combine in a medium size mixing bowl the pancake/baking mix, Allulose Natural Rare Sugar Sweetener, cinnamon, and nutmeg from the topping measurements.
Stir in the cashew milk and egg and butter, to the dry ingredients and set aside.
Next make the Cobbler:
In a large pot combine thoroughly the Allulose Natural Rare Sugar Sweetener, cornstarch, cinnamon, and nutmeg.
Add in the water, and butter to the dry ingredients and mix.
Add in rhubarb and stir until coated.
Bring to a boil and stir for one minute.
Coat a 12 inch cast iron pan or baking dish with 2 tablespoons of butter.
Pour the rhubarb filling into the pan.
Spread the topping over the cobble using a small scoop.
Bake for 25-28 minutes.
Serve warm or allow to cool so the rhubarb filling firms up slightly.

Rhubarb Chipotle Ketchup #Keystonepantry #Alluloserecipe

October 12, 2018 by kimbanick@comcast.net

Rhubarb Chipotle Ketchup

#Keystonepantry #Alluloserecipe #Ketofriendly #Zeronetcarbs #Zeroglycemicindex #Paleofriendly

Taking a bloggers recipe challenge is so fun and well…challenging. This Rhubarb Chipotle Ketchup recipe brings ketchup to a new level. Not only is it made with rhubarb but it has a good kick of heat from chipotle peppers in adobo sauce. You can buy chipotle peppers in a can but I prefer buying the already diced chipotle peppers in a jar. So easy to use and already chopped. Less risk for burning eyes, lol. That statement comes from experience.

Most ketchup has sugar added. This recipe allows for the ketchup to have a touch of sweetness but still remain healthier than most store bought brands. Since Allulose Natural Rare Sugar is low in calorie, zero net carbs and zero glycemic index, it makes a great dipping sauce, ketchup for burgers or even as a BBQ sauce. Best of all, there is not odd after taste and it blends and cooks just like regular sugar.

The Lang’s Chocolates/Keystone Pantry sent all participating bloggers a 3 pound container of Allulose Natural Rare Sugar Sweetener. Check out some of the product info.

Keystone Pantry – Non-GMO Allulose Natural Rare Sugar Sweetener 3-Lb Jar

Gluten-free, Vegan, Kosher Pareve, Diabetic-Friendly, Sugar Alcohol Free, Supports Weight Loss, Does not have an impact on blood sugar levels.
Packed in a tamper evident reusable sturdy plastic jar with hand grip
Wide-mouth screw top making it easy to measure out ingredients
No flimsy, easily spilled lightweight plastic bag, with a hard to close zipper closure
Low-Calorie Sugar Substitute
Natural Rare Sugar Sweetener
21 calories per 100 grams – only 1 calories per teaspoon
Keto diet friendly
GMO free (IGEN tested 9542018)

One Grand Prize Winner: $1,000.00 Cash Prize
One Dessert and Baked Goods Category Winner: $500.00 Cash Prize
One Sauce, Marinade or Barbeque (rubs/sauces)

Category Winner: $500.00 Cash Prize One Entrée Category Winner: $500.00 Cash Prize

The winners of the contest will be determined by judging all qualifying entrants’ submissions based on the following criteria:

Visual Appeal: 25%

Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat this recipe before you even smell or taste it?

Creativity: 25%

Does your recipe show originality? Is this recipe reflective of unique twists to ingredient usage? Have you incorporated your personal touch to this recipe?

Taste: 50%

Does this recipe taste great with every bite? Would you want to make this recipe over and over again based on taste alone? Does it contain interesting, yet gratifying flavor combinations?

What goes great with ketchup?? Fries, tots and onion rings are a favorite at my house. Oh course this spicy ketchup would go great on burgers or ribs too!

Visit Lang’s Chocolates Keystone Pantry to learn more about Allulose Natural Rare Sugar Sweetener here.

You can also follow Keystone Pantry on Facebook for more inspirational recipes using Allulose.

Keystone Pantry Allulose on Facebook here.

Rhubarb Chipotle Ketchup #Keystonepantry #Alluloserecipe

See Detailed Nutrition Info on

Rhubarb Chipotle Ketchup is a tart, spicy and slightly sweet sauce that is perfect for dipping, dressing burgers or brushing on grilled proteins.

Ingredients

½ cup Allulose Natural Rare Sugar Sweetener
2 cups fresh or frozen rhubarb, cut in to 1 inch pieces
¼ cup bone broth, (chicken or vegetable broth can be used)
8 ounces canned, fire roasted diced tomatoes
3 ounces tomato paste
2 tablespoons coconut vinegar, (apple cider vinegar can be used)
2 tablespoons chipotle diced peppers in adobo sauce, (jar style already diced if available but whole canned will work)
1 ½ teaspoons hickory liquid smoke
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon ground mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice

Instructions

Add all of the ingredients to a large saucepan. Bring to an active simmer over medium high heat. Reduce the heat and cover so avoid splattering.
Simmer on low for 20-30 minutes or until the rhubarb is soft and broken down. Stir occasionally.
Once the rhubarb is soft, carefully transfer to a blender and puree until smooth.
More diced chipotle can be added for a spicier ketchup. Store in a closed container in the refrigerator. Ketchup can also be frozen.

Sweet and Spicy Pineapple Shrimp #Alluloserecipe #Keystonepantry

October 12, 2018 by kimbanick@comcast.net

Sweet and Spicy Pineapple Shrimp

#Keystonepantry #Alluloserecipe #Ketofriendly #Zeroglycemicindex #Paleofriendly

Are you a lover of sweet and spicy? I am and Sweet and Spicy Pineapple Shrimp is the ticket!!!! The problem with making a delicious sweet and spicy or sour sauce is the amount of sugar that goes into the dish. When I was accepted as a blogger to take the Keystone Pantry Allulose Blogger Recipe Challenge, I knew immediately that I wanted to do an Asian inspired dish that would bring the sweet and some heat. The product is quite amazing.

Keystone Pantry – Non-GMO Allulose Natural Rare Sugar Sweetener 3-Lb Jar

Gluten-free, Vegan, Kosher Pareve, Diabetic-Friendly, Sugar Alcohol Free, Supports Weight Loss, Does not have an impact on blood sugar levels.
Packed in a tamper evident reusable sturdy plastic jar with hand grip
Wide-mouth screw top making it easy to measure out ingredients
No flimsy, easily spilled lightweight plastic bag, with a hard to close zipper closure
Low-Calorie Sugar Substitute
Natural Rare Sugar Sweetener
21 calories per 100 grams – only 1 calories per teaspoon
Keto diet friendly
GMO free (IGEN tested 9542018)

One Grand Prize Winner: $1,000.00 Cash Prize
One Dessert and Baked Goods Category Winner: $500.00 Cash Prize
One Sauce, Marinade or Barbeque (rubs/sauces)

Category Winner: $500.00 Cash Prize One Entrée Category Winner: $500.00 Cash Prize

The winners of the contest will be determined by judging all qualifying entrants’ submissions based on the following criteria:

Visual Appeal: 25%

Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat this recipe before you even smell or taste it?

Creativity: 25%

Does your recipe show originality? Is this recipe reflective of unique twists to ingredient usage? Have you incorporated your personal touch to this recipe?

Taste: 50%

Does this recipe taste great with every bite? Would you want to make this recipe over and over again based on taste alone? Does it contain interesting, yet gratifying flavor combinations?

The company mailed all eligible bloggers a 3 pound container of the Allulose Natural Rare Sugar Substitute. This product looks and taste like the real thing, probably because it is made from real sugar but it containers only 1 calorie per serving and has zero net carbs. This is great news for anyone on a low carb/Keto/Paleo diet plan. But let’s face it, we don’t have to be on a particular diet plan to eat healthier. I watch the amount of sugar I consume on a daily basis. This product can help make the day taste a whole lot better.

Sweet and Spicy Pineapple Shrimp is what came to mind for my entree entry. I love a sweet and sour dish but do not care for all of the sugar involved. This dish is so quick and easy. The sauce ingredients go into a bowl. The shrimp are sauteed in the sesame seed oil and then the sauce is added and cooked until thickened. Toss in fresh green onions and serve over cauliflower rice or white rice.

Visit Lang’s Chocolates Keystone Pantry to learn more about Allulose Natural Rare Sugar Sweetener here.

You can also follow Keystone Pantry on Facebook for more inspirational recipes using Allulose.

Keystone Pantry Allulose on Facebook here.

Sweet and Spicy Pineapple Shrimp #Alluloserecipe #Keystonepantry

Total Time: 30 minutes

Number of servings: 4

See Detailed Nutrition Info on

Sweet and Spicy Pineapple Shrimp without all the guilty. The quick to make sauce is made with a low calorie natural rare sugar sweetener called Allulose. Having a low glycemic index and zero net carbs, it makes this dish a whole lot healthier. Even better, dinner can be on the table in less than 30 minutes.

Ingredients

1/3 cup rice vinegar
2 tablespoons chili garlic sauce (more if you like it really spicy)
1 tablespoon soy sauce
½ cup pineapple juice
1/3 cup Allulose Natural Rare Sugar Sweetener
½ teaspoon ground ginger
¼ teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon cornstarch
1 ½ pounds shrimp, 21 count peeled and deveined
1 tablespoon sesame seed oil
2 cups pineapple chunks, fresh, frozen or canned
4 green onions, cut on the diagonal
Optional: Cauliflower rice or white rice

Instructions

In a small bowl, whisk together the rice vinegar, chili garlic sauce, soy sauce, pineapple juice, Allulose, ground ginger, kosher salt, black pepper and cornstarch. Set aside.
In a large skillet over medium high heat, add the sesame seed oil. When hot, add the shrimp and sauté until the shrimp are pink and no longer opaque.
Add in the pineapple and the sweet and spicy Allulose mixture. Cook until heated through and the liquid thickens. Once thickened, stir in the cut green onions. Serve over cauliflower rice or regular white rice.

Coconut Thai Crawfish Bowl #BLENDABELLA #Seafood #CoconutThai #Crawfish

September 20, 2018 by kimbanick@comcast.net

Coconut Thai Crawfish Bowl

#BLENDABELLA #Seafood #CoconutThai #GlutenFree #DairyFree

Seafood…why yes please!! Who better than the 2017 World Seafood Champion to make a seafood dish for a contest entry? That would be me!!! The last jar of my contest journey with BLENDABELLA was to use their Coconut Thai blend. But before I share my recipe let me tell you about their prizes since I am cooking to compete.

Judging: The winners of the contest will be determined by judging all qualifying entrants’
submissions based on the following criteria:
● Visual Appeal: 25%
Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat
this recipe before you even smell or taste it?
● Creativity: 25%
Does your recipe show originality? Is this recipe reflective of unique twists to ingredient
usage? Have you incorporated your personal touch to this recipe?
● Taste: 50%
Does this recipe taste great with every bite? Would you want to make this recipe over
and over again based on taste alone? Does it contain interesting, yet gratifying flavor
combinations?

Winners will be selected as follows: One Grand Prize winner will be
awarded $1,000.00; One appetizer category winner will be awarded $500.00. One side dish
category winner will be awarded $500.00. One entrée category winner will be awarded 500.00

This round is Coconut Thai BLENDABELLA. This jar is so full of complex flavors. It easily replaces the many different spices you would need to buy to get a great Thai flavor. But no need to buy them all just purchase the BLENDABELLA product and you are set to go.

Veggie bowls are so popular. Adding a protein makes it a complete meal. The kind of protein you use is really up to you. I chose crawfish which goes so well with Thai flavors. Shrimp or a firm white fish would work great also. I served the bowls hot but they could be served chilled as well.

You can find more information and recipes using Coconut Thai BLENDABELLA on their website here.

You can purchase BLENDABELLA online here.

You can follow BLENDABELLA on their social media platforms for more inspirational recipes using their products.

Website: http://blendabella.com/

Facebook: https://www.facebook.com/BLENDABELLA/

Twitter: https://twitter.com/BLENDABELLA?lang=en

Instagram: https://www.instagram.com/blendabella/

Pinterest: https://www.pinterest.com/blendabella/

Coconut Thai Crawfish Bowl #BLENDABELLA #Seafood #CoconutThai

Number of servings: 4

See Detailed Nutrition Info on

Coconut Thai Crawfish is a light and full flavored seafood dish. The Coconut Thai Blendabella adds the zest of Thai as well as a touch of vegetables and herbs. Preparing a seafood bowl has never been easier.

Ingredients

1 cup canned coconut milk, full fat
1-12 ounce jar Coconut Thai BLENDABELLA, divided
1 tablespoon Thai Red Curry paste
½ teaspoon kosher salt
1 pound crawfish tails, fully cooked, peeled and deveined
Juice from ½ large lime
4 baby bok choy with the bottoms cut off or larger bok choy cut, spinach is also a great substitute
2 large carrots, spiralized or julienned
2 medium size zucchini, peel on, spiralized or julienned
1-12 ounce package frozen riced cauliflower
2 avocados, sliced thin
½ cup Cilantro leaves
4 radishes, sliced thin
8 Lime wedges for garnish
1/3 cup toasted unsweetened shaved coconut for garnish
1 tablespoon black sesame seeds for garnish
Optional side dish: cooked and salted edamame pods tossed in soy sauce

Instructions

Have all of the veggie/avocado/garnish ingredients prepared as listed above.
Cook the riced cauliflower as directed on the package, set aside and keep hot.
In a saucepan, heat the coconut milk, Thai Red Curry paste, ½ cup of the Coconut Thai BLENDABELLA, salt and crawfish. Heat through then finish with the Thai basil leaves and lime juice. Reduce the heat, cover and keep warm.
In a large pot with a steam basket, bring water to a simmer. Place in the spiralized carrots in one spot with the zucchini bundled next to the carrots. Place the baby bok choy in and around the veggies. Steam for several minutes to tenderize and begin to wilt the bok choy.
Arrange the four bowls with riced cauliflower, steamed boy choy, fanned out avocado slices, spiralized carrots and zucchini on the outside of the bowl. Spoon in the Coconut Thai BLENDABELLA crawfish mixture with liquid into the center of the bowl. Tuck in the radish slices, cilantro leaves and garnish with black sesame seeds and the toasted shaved coconut. Add the lime wedges, an additional spoonful of Coconut Thai BLENDABELLA and serve.

Rustic Tuscan Potato Bundles #BLENDABELLA #RusticTuscan

September 15, 2018 by kimbanick@comcast.net

Rustic Tuscan Potato Bundles

#BLENDABELLA #RusticTuscan #Sidedish

If I had one food to pick that I could eat each day and would never get tired of it, that would be potatoes!! Growing up, I would trade my sister her potatoes for my meat. One of my other favorite foods is mushrooms; stuffed, sauteed, grilled, fresh, in gravies, soups, I could go on and on. When I was accepted to take the BLENDABELLA Summer Blogger Recipe Challenge, I knew I had to combine potatoes with one of their products.

One of my dad’s go to grilling dishes was his fabulous potato bundles. He added lots of cheese and dried onion flakes to the hash browns. I used his recipe as my inspiration for this side dish.

Since dad always put dried onion in his I thought I would change it up and add fresh sliced onion that I tossed in butter and layered them on top and the bottom of the foil bundle. The hash browns are mixed with Rustic Tuscan BLENDABELLA and shredded Parmesan cheese. So quick and easy. The bundles can be made ahead and stored in the refrigerator until you are ready to grill.

I like to use the longer foil roll and cut them in 12 inch pieces. You could use heavy duty foil but your grilling time may need to increase to let the heat work through the heavy foil. Just make sure you have large enough sheets of foil so you can get good folds over each other to close the bundle. I fold in the long sides first and then fold up the ends. When I place them on the grill I start them with the seam facing down. You will have to carefully turn them over. Some of the liquids may seep out.

You can find more information and recipes using Rustic Tuscan BLENDABELLA on their website here.

You can purchase BLENDABELLA online here.

You can follow BLENDABELLA on their social media platforms for more inspirational recipes using their products.

Website: http://blendabella.com/

Facebook: https://www.facebook.com/BLENDABELLA/

Twitter: https://twitter.com/BLENDABELLA?lang=en

Instagram: https://www.instagram.com/blendabella/

Pinterest: https://www.pinterest.com/blendabella/

Rustic Tuscan Potato Bundles #BLENDABELLA #RusticTuscan

Number of servings: 4

See Detailed Nutrition Info on

Italian flavored potato foil packets filled with shredded hash brown potatoes, butter, sliced onion, Parmesan cheese and Rustic Tuscan BLENDABELLA blend.

Ingredients

½ cup butter, melted
1 ½ cup sliced onion, onion cut in half then into slices
20 ounces frozen hash brown potatoes, thawed
½ cup shredded Parmesan cheese
¾ cup Rustic Tuscan BLENDABELLA
4 pieces 12X18 inches aluminum foil
Cooking spray

Instructions

Spray foil with cooking spray
Toss sliced onions with melted butter. Arrange half of the onions on the foil pieces.
In a bowl mix together the hash browns, Parmesan cheese and 1 jar of Rustic Tuscan BLENDABELLA. Divide the hash browns on the onions in the foil. Flatten the hash browns then top with the remaining buttered onions.
Fold the foil packet closed and grill over a medium/high flame for 20 minutes, flipping at 10 minutes.
(Fold the long sides of the foil in over the hash browns. Pull them in to tighten the packet if needed. Close up the ends by folding them tight to the packet)
An optional cooking method is to bake in the oven for 20 minutes at 350.

Notes

If other side dishes are being served, the serving size could increase to 8 people.

Jalapeno Bella Poppers with Cilantro Lime Aioli #BLENDABELLA

September 15, 2018 by kimbanick@comcast.net

Jalapeno Bella Poppers with Cilantro Lime Aioli

#BLENDABELLA #ZESTYMEXICAN #APPETIZERS

It’s contest time and I have the right recipe for feeding the family a spicy and tasty appetizer. My kids all love jalapeno poppers. I will never forget the time my oldest daughter was enjoying the stuffed jalapenos I had made on the grill. The first couple were delicious and oh so good. The next one was full of fire and lit up her pain receptors like crazy. I suggest you cut your jalapenos in half and then clean out the membrane and seeds as well as you can. But note, I have been told to stay away from jalapeno that have the little white lines on the outside skin. Check out this article on picking out the right jalapeno .

Photo from Simply Recipe website

The bloggers challenge is from Giorgio Foods BLENDABELLA. Their products are a blend of diced portabella mushrooms, vegetables and herbs. The pay off could be up to $2500.00. I have never seen a portabella mushroom blend like these. All of them are preservative free, gluten free and delicious. I decided to work with their Zesty Mexican blend first.

The filling for the jalapeno poppers is so easy, just room temperature cream cheese and Zesty Mexican BLENDABELLA. Wrap each with bacon and into the oven they go.

I like to use thin sliced bacon with wrapping poppers so that the bacon becomes crispy! While the poppers are in the oven, you can make a quick Cilantro Lime Aioli dip. This dip can also be made ahead of time. In fact, the poppers can be filled and wrapped and refrigerated until you are ready to back them. Once they are done baking, you can plate them and the dip. Add a touch of crumbled queso fresco cheese and chopped cilantro for garnish.

The cream cheese and BLENDABELLA mixture get all hot and creamy in the oven. Each jalapeno popper is its own fun little bundle just waiting for the Cilantro Lime Aioli dip. The queso fresco adds a bit of saltiness and the chopped cilantro adds a fresh finish.

You can find more information and recipes using Zesty Mexican BLENDABELLA on their website here.

You can purchase BLENDABELLA online here.

You can follow BLENDABELLA on their social media platforms for more inspirational recipes using their products.

Website: http://blendabella.com/

Facebook: https://www.facebook.com/BLENDABELLA/

Twitter: https://twitter.com/BLENDABELLA?lang=en

Instagram: https://www.instagram.com/blendabella/

Pinterest: https://www.pinterest.com/blendabella/

Jalapeno Bella Poppers with Cilantro Lime Aioli

Number of servings: 20

See Detailed Nutrition Info on

A creamy Zesty Mexican Portabella Veggie blend stuffed in a jalapeno and wrapped in bacon. A cool Cilantro Lime Aioli is ready for dipping. #BLENDABELLA

Ingredients

10-11 Jalapenos, cut in half and deseeded
8 ounces cream cheese, room temperature
¾ cup Zesty Mexican BLENDABELLA Portabella, Vegetable and Herb blend
20-22 slices thin cut bacon
1 cup mayonnaise
4 teaspoon fresh minced garlic
¼ cup sour cream
2 tablespoons fresh lime juice
½ teaspoon kosher salt
¼ cup roughly chopped cilantro
¼ cup crumbled queso fresco cheese
Chopped cilantro for garnish

Instructions

Preheat oven to 400 degrees.
In a large bowl, blend together the room temperature cream cheese and the Zesty Mexican BLENDABELLA. Fill each jalapeno half with the cream cheese/BLENDABELLA mixture.
Wrap each jalapeno with a slice of bacon.
Arrange the filled jalapenos on a foil or parchment paper lined baking sheet. Use two baking sheets if your jalapenos halves are large.
Baked 400 for 30-35 minutes, rotating the pan(s) every 10 minutes for even baking.
While the jalapeno poppers are baking, add the mayonnaise, garlic, sour cream, lime juice, kosher salt and ¼ cup roughly chopped cilantro into a blender and mix until smooth. Pour into a bowl to serve with the poppers. This dip can be made ahead of time and kept in the refrigerator until serving. The cold dip goes very well with the hot poppers.

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