The Prize of Cooking

Cooking to win a prize is awesome but sharing it with the ones you love is even greater.

Recipes

Cranberry Chili Sauce Sticky Wings #CapeCodSelect

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Cranberry Chili Sauce Sticky Wings

#CapeCodSelect #PremiumCranberries #SummerBreeze

Cranberry Chili Sauce Sticky Wings #CapeCodSelect

Well here they are, the best darn wings I have ever made, Cranberry Chili Sauce Sticky Wings. I think my family will agree as well. Making the recipe for this contest has brought a new long lasting recipe for many gatherings to come. I’ve already served them so many times it’s crazy. Guess what? I am not even tired of them yet. LOL

Cranberry Chili Sauce Sticky Wings #CapeCodSelect

I shared earlier in a post for a my salad entry, Cranberry Orange Poppy Seed Salad that this is my second year competing with Cape Cod Select. Last time we were doing the contest in the winter so a lot of my recipes were more comfort food for cold days. When I received the cranberries in the mail I also received a note about the company. One, it’s is a small women-owned family business. How cool is that? Second, the Rhodes family has been growing cranberries on their 800 acre cranberry farm for more than 75 years and is now in its fourth generation. That’s a lot of cranberries over the years.

The cranberries are grown to some of the industries highest standards and are Non-GMO verified and hold GLOBALG.A.P. Certification. Check out what that means here at https://www.globalgap.org/uk_en/for-consumers

Fireside Cranberry Sours #CapeCodSelect

Just opening the package and seeing the plump size and full deep color of these cranberries makes one smile. Cape Cod Select also has a focus on sustainability, powering its facilities primarily with solar power and using better growing practices on their farms. It is no wonder that they grow the largest, fullest, richest cranberries I have ever cooking with. (FYI, this is my personal comment with no endorsement for saying so.)

This years bloggers contest includes three categories; Beverages, Appetizers and Sides, Salads & Salsas. Each blogger can enter all three categories for a chance at winning cash prizes as follows.

:: One Grand Prize Winner: $1,000.00 Cash Prize
:: One Beverage Category Winner: $500.00 Cash Prize
:: One Appetizers Category Winner: $500.00 Cash Prize
:: One Sides, Salads, & Salsas Category Winner: $500.00 Cash Prize

The winner of the Cape Cod Select “Summer Breeze Blogger Recipe Challenge” will be determined by judging all qualifying entrants’ submissions based on the following criteria:

:: 1. Visual Appeal: 25%
:: 2. Creativity: 25%
:: 3. Taste: 50%

Cranberry Chili Sauce Sticky Wings #CapeCodSelect

Find more great recipes and ideas on using these premium cranberries on Cape Cod Select social media. @CapeCodSelect

Instagram   Twitter  Pinterest

If you want to purchase Cape Cod Select frozen cranberries online from their website, click here. If you want to locate a store to purchase their frozen cranberries, click here. You will be happy you did.

Cranberry Chili Sauce Sticky Wings #CapeCodSelect

Cranberry Chili Sauce Sticky Wings #CapeCodSelect

Number of servings: 8

See Detailed Nutrition Info on

Cranberry Chili Sauce Sticky Wings have the perfect sweet and heat sauce with a bit of tart from the cranberries. They are finished with chopped pecans and green onions. Guaranteed to please your wing crowd.

Ingredients

  • 6 pounds chicken wings, drumettes and wingettes (no tips)
  • 2 cups Cape Cod Select Premium Cranberries
  • ¼ cup sugar
  • ½ cup honey
  • ½ cup chili garlic sauce
  • 1 tablespoon garlic, finely minced
  • 2 tablespoons fresh ginger, finely minced
  • ¼ cup soy sauce
  • 2 tablespoon fresh lime juice
  • ¼ cup cornstarch
  • ¼ teaspoon kosher salt
  • 3 chopped green onions, green part only
  • ¼ cup chopped pecans
  • Cooking spray

Instructions

  1. Heat oven to 350. Line two baking sheets with foil and spray with cooking spray.
  2. Combine the cornstarch and kosher salt. In a large bowl toss the wings pieces with the cornstarch and salt mixture.
  3. Arrange the wings on the foil lined baking sheets and bake for 30 minutes. Increase the temperate to 400 degrees. Turn the wings over as needed for even browning and continue baking another 20-30 minutes. (The size of the wings will determine the length of baking time.)
  4. Also rotate and turn the baking sheets as needed for more even browning. This may need to be done every 10 minutes near the end.
  5. Prepare the cranberry chili sauce while the wings are baking. In a saucepan add in the cranberries, sugar, honey, chili garlic sauce, garlic, ginger, soy sauce and lime juice. Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes.
  6. Carefully transfer the cooked cranberry chili sauce to a blender and puree until smooth. Set aside until the wings are cooked. (This sauce can be made ahead.)
  7. When the wings are cooked to crispy perfection, add them to a large mixing bowl and pour over the cranberry chili sauce, tossing to completely coat.
  8. Arrange on a serving platter and garnish with the pecans and chopped green onions.

 

Cranberry Orange Poppy Seed Salad #CapeCodSelect

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Cranberry Orange Poppy Seed Salad

#CapeCodSelect #PremiumCranberries #SummerBreeze

Summer time calls for fresh salads. What a lot of people wouldn’t expect to see is fresh frozen cranberries in the recipe. Having access to these premium cranberries means you can have them all year round.

Cranberry Orange Poppy Seed Salad #CapeCodSelect

Two cups of frozen cranberries are simmered in 1/2 cup of orange juice just until thawed and slightly tender. One cup will be set aside for the salad and the other cup will be pureed in the poppy seed dressing.

 

Cranberry Orange Poppy Seed Salad #CapeCodSelect

My mom’s strawberry poppy seed salad was my inspiration for this recipe. She loves to put candied pecans and walnuts in her salads. I just love the crunch it adds.

My salad dressing is a bit different than hers as I add fruit to the mix. The pink color it gets when all blended looks so pretty on the salad.

Cranberry Orange Poppy Seed Salad

This is my second year competing with Cape Cod Select. Last time we were doing the contest in the winter so a lot of my recipes were more comfort food for cold days. When I received the cranberries in the mail I also received a note about the company. One, it’s is a small women-owned family business. How cool is that? Second, the Rhodes family has been growing cranberries on their 800 acre cranberry farm for more than 75 years and is now in its fourth generation. That’s a lot of cranberries over the years.

The cranberries are grown to some of the industries highest standards and are Non-GMO verified and hold GLOBALG.A.P. Certification. Check out what that means here at https://www.globalgap.org/uk_en/for-consumers

Fireside Cranberry Sours #CapeCodSelect

Just look at those gems. Cape Cod Select also has a focus on sustainability, powering its facilities primarily with solar power and using better growing practices on their farms. It is no wonder that they grow the largest, fullest, richest cranberries I have ever cooking with. (FYI, this is my personal comment with no endorsement for saying so.)

This years bloggers contest includes three categories; Beverages, Appetizers and Sides, Salads & Salsas. Each blogger can enter all three categories for a chance at winning cash prizes as follows.

:: One Grand Prize Winner: $1,000.00 Cash Prize
:: One Beverage Category Winner: $500.00 Cash Prize
:: One Appetizers Category Winner: $500.00 Cash Prize
:: One Sides, Salads, & Salsas Category Winner: $500.00 Cash Prize

The winner of the Cape Cod Select “Summer Breeze Blogger Recipe Challenge” will be determined by judging all qualifying entrants’ submissions based on the following criteria:

:: 1. Visual Appeal: 25%
:: 2. Creativity: 25%
:: 3. Taste: 50%

Find more great recipes and ideas on using these premium cranberries on Cape Cod Select social media. @CapeCodSelect

Instagram   Twitter  Pinterest

If you want to purchase Cape Cod Select frozen cranberries online from their website, click here. If you want to locate a store to purchase their frozen cranberries, click here. You will be happy you did.

 

Cranberry Orange Poppy Seed Salad #CapeCodSelect

Number of servings: 8

See Detailed Nutrition Info on

Fresh crisp salad drizzled with a cranberry poppy seed dressing. This salad has a gentle blend of sweet from the honey pecans and oranges but it also has a hint of tart from the Cape Cod Cranberries. A great summer salad but would be perfect served next to the Thanksgiving turkey.

Ingredients

  • 2 cups Cape Cod Select Premium Frozen Cranberries, divided
  • ½ cup orange juice
  • 2-11 ounce cans mandarin oranges, drained
  • 3.5 ounce bag Honey Roasted Pecan Pieces (toffee pecans or toasted pecans can be substituted)
  • 10 ounce bag shredded cabbage, angel hair style cut
  • 10 ounce package Mix of Sweet Red Butter Lettuce and Spinach
  • 2 Green onions, chopped
  • Orange Cranberry Poppy Seed Dressing
  • 3 tablespoon sugar
  • ½ cup vegetable oil
  • 3 tablespoon white vinegar
  • 3 tablespoons orange marmalade
  • 1 tablespoon poppy seeds
  • ½ teaspoon dry mustard
  • 1 tablespoon finely minced onion
  • 1 cup cranberries, simmered (from above ingredients)
  • 1/2 tsp chili pepper flakes

Instructions

  1. In a saucepan over medium heat, simmer 2 cups of CCS cranberries in ½ cup orange juice for 5 minutes or until the cranberries are tender but not soft and split. Save the orange juice to use in the poppy seed dressing if it needs to be thinned. Divide the cranberries in half.
  2. In a blender or food processor, add all of the poppy seed dressing ingredients except the oil. While blending the ingredients, slowly drizzle the oil into the processor until the dressing is slightly smooth and well combined. Add orange juice if needed to make a pourable consistency of your liking.
  3. In a large bowl, toss the cabbage, mix salad greens and chopped green onions. Arrange on a platter, top with oranges and the remaining cranberries, pecan pieces and then drizzle with dressing.

 

Fireside Cranberry Sours #CapeCodSelect #Cocktails

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Summer Breeze and Fireside Cranberry Sours, the perfect way to enjoy the day. 

#CapeCodSelect #PremiumCranberries #RecipeContest

Fireside Cranberry Sours #CapeCodSelect

It’s cranberry time!! No it’s not fall or winter, it’s summer but when you have access to the best, most premium frozen cranberries, you can eat cranberries all year long. I am so happy to be an accepted blogger to participate in Cape Cod Select’s Blogger Challenge. This year I learned a few things about the company. One, it’s is a small women-owned family business. How cool is that? Second, the Rhodes family has been growing cranberries on their 800 acre cranberry farm for more than 75 years and is now in its fourth generation. That’s a lot of cranberries over the years.

The cranberries are grown to some of the industries highest standards and are Non-GMO verified and hold GLOBALG.A.P. Certification. Check out what that means here at https://www.globalgap.org/uk_en/for-consumers

Fireside Cranberry Sours #CapeCodSelect

Just look at those gems. Cape Cod Select also has a focus on sustainability, powering its facilities primarily with solar power and using better growing practices on their farms. It is no wonder that they grow the largest, fullest, richest cranberries I have ever cooking with. (FYI, this is my personal comment with no endorsement for saying so.)

This years bloggers contest includes three categories; Beverages, Appetizers and Sides, Salads & Salsas. Each blogger can enter all three categories for a chance at winning cash prizes as follows.

:: One Grand Prize Winner: $1,000.00 Cash Prize
:: One Beverage Category Winner: $500.00 Cash Prize
:: One Appetizers Category Winner: $500.00 Cash Prize
:: One Sides, Salads, & Salsas Category Winner: $500.00 Cash Prize

The winner of the Cape Cod Select “Summer Breeze Blogger Recipe Challenge” will be determined by judging all qualifying entrants’ submissions based on the following criteria:

:: 1. Visual Appeal: 25%
:: 2. Creativity: 25%
:: 3. Taste: 50%

With summer time here, I felt inclined to start with a beverage. We have a fire pit table in our backyard and it is such a wondrful place to hang out, eat, drink and toast a marshmallow or two. Knowing how well lemon goes with cranberries, I wanted to use fresh squeezed lemon juice for the drink. Whiskey Sours sounded good. They use lemon juice but how could I incorporate the cranberries? Cranberry simple syrup!!

This couldn’t be just another ordinary kind of Whiskey Sour even though I was going to use cranberries in the simple syrup. It needed to be a little more elevated than that. In comes the fresh rosemary branches. Not so much for the hint of rosemary flavor they could give but rather the smokey flavor they could give once the branches are lit on fire.

The flames of my fire pit inspired this drink, rightly named Fireside Cranberry Sours.

Fireside Cranberry Sours #CapeCodSelect

The recipe is actually easy to make. You just need to add frozen cranberries to some whiskey and then add the burnt rosemary branches to the jar. Quickly add the lid and allow it to set for a few hours. The longer the better. Even turning the jar upside down or giving it a shake with allow the flavors to blend.

Fireside Cranberry Sours #CapeCodSelect

If you have a gas stove or even a fire pit going, you can light the branches on fire over the open flame. If you do not have either of those available you can use a lighter and ignite the leaves as best you can with the torch.

Fireside Cranberry Sours #CapeCodSelect

Try to capture as much of the smoke as possible. If needed relight the branches to produce more smoke. This is what will produce a smokey flavor in the whiskey.

 

 

Fireside Cranberry Sours #CapeCodSelect

 

 

Not to forget that the cranberries take in the whiskey while they soak. Skewer several on a pick and use them as garnish along with a torched rosemary sprig. While the whiskey is exchanging flavors with the cranberries and torched rosemary, you can make a quick cranberry simple syrup needed for the cocktail. Once you have that done all you need is some fresh squeezed lemon juice and some rock hard ice cubes.

Fireside Cranberry Sours #CapeCodSelect

Find more great recipes and ideas on using these premium cranberries on Cape Cod Select social media. @CapeCodSelect

Instagram   Twitter  Pinterest

If you want to purchase Cape Cod Select frozen cranberries online from their website, click here. If you want to locate a store to purchase their frozen cranberries, click here. You will be happy you did.

 

Fireside Cranberry Sours #CapeCodSelect

Number of servings: 6

See Detailed Nutrition Info on

Summer Breezes and Fireside nights have never tasted better. Add this smokey Fireside Cranberry Sour to your next summer gathering.

Ingredients

  • 2 cups whiskey
  • 2 cups Cape Cod Select Premium Cranberries, divided
  • 12 sprigs fresh rosemary, divided (6 will be for garnish)
  • Zest of two lemons
  • 9 ounce fresh lemon juice (approximately 5 lemons)
  • 1 cup sugar
  • 1 cup water
  • Quart jar with lid
  • Stick style lighter if no open flame from gas stove
  • 6 rock glasses
  • Large ice cubes (2-3 cubes per glass)
  • 6 skewer picks

Instructions

  1. Pour the whiskey to a quart jar and add in 1 cup of frozen cranberries.
  2. Over an open flame, ignite the leaves of 6 rosemary sprigs. The leaves do not burn long if they are fresh. Relight if needed to get a good smoke going. Quickly invert the sprigs into the whiskey and close the jar with a lid.
  3. Refrigerate and allow to set for several hours or longer if possible. The jar can be inverted or shaken occasionally to allow the flavors to blend and mix.
  4. In a saucepan over medium high heat bring to a simmer the sugar, water, zest of the lemons and the remaining 1 cup of cranberries. Allow to simmer for 10 minutes or until the cranberries begin to open and cook down.
  5. Strain the cranberry simple syrup to remove the zest and cooked cranberries. Chill the syrup.
  6. To prepare a cocktail, remove the rosemary sprigs from the whiskey and discard. Remove the whiskey soaked cranberry and assemble on skewers and set aside.
  7. Put 2-3 large ice cubes in a glass, add 2 ¼ ounce of the whiskey, 1 ½ ounce lemon juice and 1 ounce cranberry simple syrup. Garnish with cranberry skewers and the remaining rosemary sprigs that have been burned on the ends.
  8. If a sweeter drink is desired, additional cranberry simple syrup can be added.

 

Creamy Salsa Verde Lentils with Sweet Corn Cakes

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Creamy Salsa Verde Lentils with Sweet Corn Cakes

#lentilfestival #salsaverde #sweetcorncakes

Creamy Salsa Verde Lentils with Sweet Corn Cakes

The annual Legendary Lentil Cook-off is a small town event held in Pullman Washington. I had not heard about this contest until last year while scrolling through Contest Cook website for current recipe contest and cook offs.  Last year I created Butternut Lentil Tacos in Cauliflower Lentil Shells. They were so good. I look back at them now and they may have been a little over the top for this small town contest.

Creamy Salsa Verde Lentils with Sweet Corn Cakes

Looks like I am a fan of Mexican flavors. Yeap, I am. I love the spice, color and mostly because Mexican food can be gluten free. My sweet corn cakes in this recipe are not gluten free because of the flour that is added but that could be fixed easily by using a good quality gluten free baking flour.

So I may not be going this year to the Legendary Lentil Cook-off but three of my talents foodie friend competitors, Jodi Taffel, Ronna Farley and Hideme Walsh are going. I will be following along to see who is crowned the winner. Go girls!!!! *2018 Five Finalists List, photo courtesy of Legendary Lentil Cook-off website.

 

Creamy Salsa Verde Lentils with Sweet Corn Cakes

My 2018 Legendary Lentil Cook-off recipe entry, Creamy Salsa Verde Lentils with Sweet Corn Cakes

Creamy Salsa Verde Lentils with Sweet Corn Cakes

Number of servings: 5

See Detailed Nutrition Info on

This delicious meatless meal will satisfy your family. The creamy salsa verde lentils are simmered until tender then topped with sweet corn cakes.

Ingredients

  • 1 ½ cups roasted Salsa Verde, jar style, medium heat
  • 2 1/2 cups low sodium chicken broth
  • 1 cup raw lentils
  • 1-10 oz. can condensed cream of chicken soup
  • 2-11 oz. cans whole kernel sweet niblet corn, drained (3 cups drained)
  • ½ cup plus 6 tbs. unsalted butter, room temperature
  • 6 tbs. sugar
  • ¼ tsp. kosher salt
  • 1 cup Masa Harina flour
  • ¼ cup plus 1 cup flour, divided
  • 2 large eggs, beaten
  • 4 cups Japanese breadcrumbs
  • 1/3 cup chopped fresh cilantro
  • 3 oz. Cotija cheese, crumbled
  • 1 large lime, cut into wedges

Instructions

  1. Heat oven to 350 degrees.
  2. In a large sauce pan, add the jarred Salsa Verde, chicken stock and raw lentils, Bring to a boil over medium heat, once simmering, reduce the heat to low, cover and cook for 25 minutes or until the lentils are tender. When the lentils are tender, blend in the condensed cream of chicken soup and heat through. Remove from heat.
  3. Prepare Sweet Corn Cakes: Add 2 cups of canned corn kernels to a food processor, pulse until it is coarsely ground. Scrape pulsed corn into a bowl and add the softened butter, sugar and ¼ tsp. salt. Mix to blend well. Gently stir in the Masa Harina flour, ¼ cup flour until just blended, then add in the remaining 1 cup of whole corn kernels. Mix until blended in and distributed.
  4. Set up three dredging trays, one with 1 cup of flour, another beaten eggs and last the Japanese breadcrumbs. Scoop corn cake mixture into (15-18) balls approximately 3 tablespoons of mixture each. Toss each ball in the flour, then into the beaten eggs and roll in the Japanese breadcrumbs.
  5. Arrange the cakes on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the cakes are crisp and the bottoms are golden brown.
  6. Scoop some of the Creamy Salsa Verde Lentils on each platter, Sprinkle with chopped cilantro, top with 3 Sweet Corn Cakes and garnish with the crumbled Cotija cheese. Serve with lime wedges.

Chilled Smoked Salmon Stacked Salad #GilroyGarlic

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Chilled Smoked Salmon Stacked Salad

#GiloryGarlicContest #RecipeContest #Livecookoff

 

 

 

Being a Pacific Northwest seafood lover I had to incorporate seafood into my Gilroy Garlic Festival Recipe Cook Off Contest

What else might you except from a World Seafood Champion? After following the Gilroy Garlic Festival and their finalists for years, I have learned that this is the time to shine. In other words, it’s ok to go a bit crazy with your recipe. Garlic, garlic and more garlic would be a great start. This is not a recipe contest that states, “we want easy to recreate recipes”, “simple recipes that any home cook can make”. Instead its about the wow factor and how well you can represent garlic.

This is my entry for the 2018 year contest. I will say that I was very pleased with the dish. Not only on how it tasted but how it looked. FYI, I googled how to make a salmon rose on YouTube. If you are interested, here is the video I watched that helped me learn how to make it. I did however add more petals of sliced salmon to make a larger rose.

 

Chilled Smoked Salmon Stacked Salad

In 2016, my sweet friend and food competitor Rebecka Evans won the Gilroy Garlic Contest. I am so proud of her and her gorgeous Goat Cheese Bacon with Creamy Garlic Mustard Sauce souffle she made. She is one talented lady. You can find more information and recipes she has created on her blog At Home with Rebecka.

I am looking forward to watching several of my food friend competitors who were chosen as this years finalists. I sure hope one of them will be crowned the new Gilroy Garlic Champion.

Rebecka Evan with her winning Gilroy Garlic dish. Photo by Lisa Keys

 

 

Chilled Smoked Salmon Stacked Salad

Number of servings: 6

See Detailed Nutrition Info on

Creamy garlic aioli is blended in with layers of shredded celery root, cooked beets and snap peas, Applewood Smoke Sockeye Salmon and shredded boiled eggs. A refreshing chilled salmon salad that can be served anytime.

Ingredients

  • 1 ½ cups mayonnaise
  • 8 large garlic cloves, chopped
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 5 tablespoon fresh lemon juice
  • 32 ounces Applewood Smoke Sockeye Salmon, packaged in easy peel thin slices, divided
  • 1 pound fresh sugar snap peas, blanched and thinly sliced diagonally
  • 3 cups celery root, peeled and shredded
  • 1 ½ tablespoon cornichons, finely minced
  • 1 ½ teaspoons capers, drained and minced
  • 2 teaspoons fresh tarragon, minced
  • 2 teaspoons fresh parsley, minced
  • 2 teaspoon Dijon mustard
  • ¼ cup fresh dill, minced
  • 8 boiled eggs, peeled and shredded
  • 2-15 ounce can whole beets, drained and julienne cut
  • ½ cup red onion, finely minced
  • Garnish: Salmon roses made with remaining salmon slices, parsley sprigs, and drained capers
  • 6-4 inch X 2 inch metal rings or 4 inch mini springform pans with the bottom removed

Instructions

  1. In a blender prepare the garlic aioli; add in the mayonnaise, chopped garlic, ½ teaspoon kosher salt, ¼ teaspoon black pepper and lemon juice and blend until smooth. Remove from the blender and measure out ¾ cup of the garlic aioli. To the ¾ cup of garlic aioli, add the ¼ cup fresh minced dill. Refrigerate the dill garlic aioli aside as well as the remaining garlic aioli.
  2. Prepare a bowl of ice water bath and set aside. In a large saucepan with boiling water, blanch the sugar snap peas for a couple of minutes, remove from the boiling water and add to the ice water bath. Once the snap peas are cooled, cut off the ends and discard. Cut the snap peas into small pieces at a diagonal. Toss with a ¼ teaspoon of kosher salt and refrigerate the snap peas until the salad is assembled.
  3. In a large bowl, mix together the shredded celery root, cornichons, chopped capers, minced tarragon, minced parsley, Dijon mustard and ½ cup of the prepared garlic aioli. Refrigerate until assembly.
  4. Shred the boiled and peeled eggs. Season with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper and refrigerate until assembly.
  5. Cut the whole beets into julienne pieces and toss with the finely minced red onion. Add in ½ cup of the prepared garlic aioli and refrigerate until assembly.
  6. Measure out 24 ounces of the smoked salmon and cut into small pieces. Refrigerate until assembly.
  7. With the remaining smoked salmon slices create the roses by rolling a thin slice to make a center. Add additional slices as petals, moving around the center as you add the slices. Slightly bend the edges of the petals outward to make an open rose. Refrigerate the smoked salmon roses until assembly.
  8. Begin the assembly of the stacked salads by putting each ring on a serving plate. Arrange 4 ounces of chopped smoked salmon, pressing it down onto the bottom of the ring. Top the smoked salmon with 2 tablespoon of the dill garlic aioli, spreading the sauce to cover the salmon.
  9. Layer the cut sugar snap peas on next, pressing them tightly in place.
  10. Top the snap peas with a ¼ cup of the celery root mixture. Press the mixture into place.
  11. Divide the shredded egg on top of the celery root mixture in each ring.
  12. Add the beet mixture on top of the eggs. (At this point the layered salad may be at the top, just make sure to have the beet mixture all the way around the outer edge.
  13. Refrigerate the rings until you serve them. Lift the rings while pressing any of the ingredients down to keep them from coming upwards. On each salad add the parsley sprigs, smoked salmon roses and the capers around each rose for garnish.

Star Spangled Raspberry Tequila Soda #BerryDelish #Tequila

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What is Red White and Blue and refreshing for you?? The answer is…My Star Spangled Raspberry Tequila Soda. #FWCon #BerryDelish

If you will be entertaining this summer, be sure to keep this recipe on your list for a cool, bubbly adult beverage. Just leave out the tequila for a great mocktail and the kids will have a sparkling drink too.

I created this colorful drink for the Wish Farms Berry Delish recipe contest. The winners will be announced during the 2017 Food Wine Conference presented by Sunday Supper Movement. Using fresh fruit for a drink is fun and bright. I decided to use raspberries as my base of the beverage and then garnish with whole blueberries. A little fresh squeezed lime juice adds fresh tartness and goes so well with tequila.  Wish Farms is one of the great sponsors of the conference. They are also giving away great prizes for the top three cocktail/mocktail recipes.

First place winner will receive:

    • $500 Visa Gift Card
  • One flat of Wish Farms blueberries
  • Reimbursement for their full conference pass to the Food Wine Conference in Orlando, FL.
  • The recipe featured on WishFarms.com

Second place winner will receive:

  • $200 Visa Gift Card
  • One flat of Wish Farms blueberries
  • Reimbursement for their full conference pass to the Food Wine Conference in Orlando, FL.
  • The recipe featured on WishFarms.com

Third place winner will receive:

  • $100 gift card
  • One flat of Wish Farms blueberries
  • Reimbursement for their full conference pass to the Food Wine Conference in Orlando, FL.
  • The recipe featured on WishFarms.com

I am a Brand Ambassador and attendee of the 2017 Wine Conference by Sunday Supper Movement in Orlando Florida this May 19-21st.

It’s not to late to sign up to attend the 2017 Food Wine Conference and join me. Use my special promotion code (KimB2017) to receive a savings on your conference pass.

 

Star Spangled Raspberry Tequila Soda #FWCon

Number of servings: 8

See Detailed Nutrition Info on

A Star Spangled bubbly drink fit for any grand get together. The fresh raspberry puree blends well with the fresh lime juice and silver tequila. The fresh blueberries add the special garnish that decorates the drink perfectly.

Ingredients

  • 12 ounces fresh raspberries
  • 1/2 cup fine sugar
  • 1/2 cup water
  • 1/4 cup fresh lime juice
  • 8 ounce tequila, silver
  • 17.2 ounce bottle berry flavored sparkling water, clear in color and chilled
  • 6 ounces fresh blueberries
  • 8 Straws
  • Ice cubes
  • 8 Tall glasses (to hold 8-10 ounces)

Instructions

  1. Add the raspberries, sugar and water to a blender and puree until smooth. Pour the puree through a fine sieve, stirring and pressing the mash to extract as much raspberry puree without the seeds. This will yield about 1 ½ cups. Add the fresh lime juice to the puree and stir.
  2. Add several blueberries to the bottom of each glass. Fill with ice cubes, dropping extra blueberries among the ice cubes.
  3. In a large pitcher, add the raspberry puree and tequila and stir until blended. Slowly stir in about 14 ounces of the berry sparkling water. Pour the raspberry cocktail into each glass stopping about an inch from the rim. Top each cocktail with about ½ ounce of berry sparkling water and a few more blueberries. Add a straw and serve.

Disclaimer: I received a reduced conference pass as a Brand Ambassador.

Mexican Meatloaf #ElsoFoods #FreshSalsa #Thirdplacewinner

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While scrolling through the internet one night, I came across El Sol Foods Recipe Contest. The closing date was not far off. I looked over the details and decided I want to get to work. The big draw to this contest for me was the prizes…gift cards to Walmart. Since I was preparing to head to the World Food Championship Final Table in Bentonville to cook-off for $100,000.00, I knew this would help with costs. When you compete at the WFC, it is the competitors responsibility to bring their ingredients.

 

 

The WFC Final Table was also hosting 250 VIPs to be apart of the weekend. WFC asked all ten of us competitors if we would provide samples to the VIPs, if possible. Since I had made our Crawfish Thai Bowl dish for over 250 people after getting home from the main cook-off, I knew we could make the dish for the crowd but that meant more ingredients. Winning a gift card would be very helpful for my pocket.

So off to the store I went and came home to make dinner! The meatloaf turned out great. I typed up the recipe and got it entered. Not to long after, I received an email that I was a finalist. Woohoo!! Now the tough part, an online voting determination for the winners. I am not the biggest fan of voting contest. Having to ask my Facebook family and friends for votes seems like the contest will be based on my contacts rather than the actual recipe. I went with it and asked away.

The voting went on for days and I stayed in the lead for a while but came in third place in the end. I won a $50.00 Walmart gift card. Not bad for a quick decision to participate and a tasty dinner.

 

 

Mexican Meatloaf

See Detailed Nutrition Info on

Ingredients

  • 1 pound hamburger
  • 1 pound ground pork
  • ½ cup plus 3 tablespoons El Sol Homestyle Salsa, divided
  • 2 tablespoons masa corn flour
  • 2 eggs
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 2 ounces Mexican shredded cheese
  • 1 tablespoons minced cilantro
  • 1 chopped green onion
  • Optional: lime wedges, sour cream, more El Sol Homestyle Salsa and cilantro leaves for garnish

Instructions

  1. Heat oven to 350 degrees.
  2. In a large bowl, gently blend together the hamburger, ground pork, ½ cup El Sol Homestyle Salsa, masa corn flour, eggs, cumin, chili powder and smoked paprika.
  3. Form into a loaf and place on a baking sheet lined with parchment paper. Top the loaf with 3 tablespoons of El Sol Homestyle Salsa and bake for 60 minutes or until the internal temperature reaches 160 degrees.
  4. Turn the oven to broil. Top the meatloaf with the shredded Mexican cheese and return to the oven under the broiler. Watch carefully as the cheese melts and slightly bubbles and browns. This may take only a couple of minutes but depends upon your oven.
  5. Top the cheese with the minced cilantro and chopped green onion.
  6. Slice and serve with optional ingredients as desired.

 

Smoked Andouille Oyster Dirty Pasta Pickled Hot Shrimp Red Remoulade #Shrimp

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Smoked Andouille Oyster Dirty Pasta with Pickled Hot Shrimp and Red Remoulade

#BayoutotheBay #BarillaSouthernStyle #BarillaPastaPerfect #ChefsRoll

What can I say? I love shrimp. I am obsessed with shrimp. I am a 2017 World Seafood Champion. So why would I change my focus now? Not gonna happen.

When thinking about a recipe for the Chefs Roll Barilla Pasta Challenge that needed to be “Southern and Bayou” themed, I immediately thought about Dirty Rice.  I also thought about the awesome Shrimp Boils that I have made for my family over and over. It has become one of our family summertime favorites.

Some of the winning details are as follows: One winner will get to attend the Barilla Modern Casual trip to John Folse’s White Oak Plantation in Baton Rouge, June 4-8th, 2018. Trip includes round trip airfare from airport closest to the winners’ home, 4 nights hotel, all meals, all transportation while in Louisiana, welcome gift, and culinary training. The grand prize winner will also receive a custom Jende knife roll and a Chef’s Roll cap. The grand prize is worth $2750.

Barilla supplied several boxes of their pasta to cook with. I decided to use the Pipette style pasta. The little openings on the one side of the pasta grabbed bits and pieces of the vegetables, making for a great bite. I wanted to make a pasta dish that would be a take on dirty rice. Using the staple Southern Cajun veggies like green bell pepper and celery, I changed up the onion and used green scallions aka green onions.

 

I felt that the best Southern Bayou flavors I could add were, Smoked Andouille sausage and Louisiana Hot Sauce. A fun surprise in my Dirty Pasta was canned smoked oysters. Every time I eat smoked oysters, I remember my dad. Growing up on the weekends, he would pull out the oyster can with saltine crackers. One plump smoked oyster plucked from the can on top of a single cracker. I still enjoy eating them and now I have my kids eating them too.

Smoked Andouille Oyster Dirty Pasta with Pickled Hot Shrimp and Red Remoulade

The Pickled Hot Shrimp in the recipe are similar to a Shrimp Boil but a bit easier. No need for a huge pot to boil in, just your everyday pot will work. The hot brine is easy to make and most likely you will have all of the ingredients in your pantry already.

Smoked Andouille Oyster Dirty Pasta with Pickled Hot Shrimp and Red Remoulade

Ask my kids if a boiled shrimp needs a dipping sauce and you will get a unanimous YES please. We have our favorite cocktail sauce type dip as well as a Creole mustard style white sauce dip.  This round I wanted a bit of both in one dipping sauce. The creamy horseradish sauce, Creole Mustard mixed with the ketchup and Louisiana Hot Sauce brings it all together.

Smoked Andouille Oyster Dirty Pasta with Pickled Hot Shrimp and Red Remoulade

 

One last thing about this dish. It is so wonderful served hot but it is also great served cold. Making the recipe ahead of time is easy and it will hold over wonderfully when served for a gathering on a buffet or picnic. Happy Eating Y’all. Thanks Barilla Pasta and Chefs Roll for a fun recipe contest.

 

 

Smoked Andouille Oyster Dirty Pasta with Pickled Hot Shrimp and Red Remoulade

Number of servings: 4

See Detailed Nutrition Info on

A Dirty Pasta that is tossed with sauteed vegetables, smoked Andouille sausage and smoked oysters. The Pickled Hot Shrimp are sure to satisfy your Southern taste buds. A spicy Red Remoulade sauce is served on the side for dipping and a bit more heat.

Ingredients

  • RED REMOULADE:
  • ½ cup ketchup
  • ¼ cup creamy horseradish sauce
  • 1 garlic cloves, minced
  • ½ teaspoon kosher salt
  • 1 tablespoon Louisiana Hot Sauce
  • 1 tablespoon Creole mustard
  • 2 tablespoons finely minced celery
  • 2 tablespoons water
  • PICKLED HOT SHRIMP:
  • 1 small fennel bulb, cut in half and sliced thin
  • 1 small onion, cut in half and sliced thin
  • 4 cups white distilled vinegar
  • 1 cup sugar
  • ¼ cup kosher salt
  • 2 garlic cloves, smashed
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons celery seed
  • 2 whole cloves
  • 12 whole black peppercorns
  • 1 fresh bay leaf
  • 2 cups water
  • 24 jumbo shrimp, peeled leaving tails on and cleaned (16-21ct size)
  • 2 tablespoons Louisiana Hot Sauce
  • 2 tablespoons melted butter
  • SMOKED ANDOUILLE OYSTER DIRTY PASTA:
  • 4 cups cooked Barilla Pipette Pasta, prepared as directed on package
  • 1 tablespoon oil
  • 1 cup finely chopped celery
  • 1 cup finely chopped green bell pepper
  • 2 garlic cloves, finely minced
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon black pepper
  • 2 (6 ounces total) Cajun Style Andouille smoked sausage links, fully cooked and chopped
  • 2- 3.75 ounce cans smoked oysters, cut into pieces, reserve the oil
  • ½ cup chopped green onions
  • ¼ cup chopped fresh parsley
  • 1 teaspoon fresh lemon zest
  • Optional garnish: Lemon slices/wedges

Instructions

  1. In a small blender, pulse all of the Red Remoulade ingredients together until smooth. Transfer to a bowl and set aside to serve with the shrimp.
  2. In a large pot, bring to a boiling the first twelve ingredients of the Pickled Hot Shrimp. Simmer for 10 minutes. Turn heat off and allow to set. Begin the Dirty Pasta before finishing the Pickled Hot Shrimp.
  3. Prepare the Barilla Pipette pasta as directed on the package and set aside. You will need to measure 4 cups of cooked pasta for the recipe.
  4. 4) In a large skillet, over medium temperature, heat the tablespoon of oil, add in the 1 cup of finely chopped celery, 1 cup of finely chopped green bell pepper, 2 minced garlic cloves, ½ teaspoon kosher salt and ¼ teaspoon of black pepper. Sauté for several minutes to soften the vegetables. Add in the chopped Cajun Style Andouille Smoked sausage and heat through. Add in the cooked pasta, cut smoked oyster pieces, 1 tablespoon of the reserved oil from the smoked oyster can, chopped green onions, 1 teaspoon fresh lemon zest, and ½ teaspoon kosher salt. Toss until well blended and heat through for only a few minutes longer. Remove from the heat, cover to keep warm. Before serving, toss in the ¼ cup of fresh parsley.
  5. Bring the Pickling liquid in the large pot back up to a boil. Add in the shrimp and turn the heat off. Stir the shrimp around in the hot liquid and allow to sit for 5 minutes.
  6. In a large bowl, blend together the melted butter and 1 tablespoon of Louisiana Hot Sauce.
  7. Strain the shrimp, spices and cooked vegetables from the hot liquid. Transfer to the large bowl with the hot sauce/butter mixture and toss to evenly coat.
  8. Serve immediately if wanting the shrimp to be hot with the Smoked Andouille Oyster Dirty Pasta. The shrimp can be made ahead of time and served room temperature or cold.

 

 

Roasted Chickpea Pita Pockets with Avocado Garlic Cream

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Roasted Chickpea Pita Pockets with Avocado Garlic Cream

“No Salt/No Sugar”

“Blending Healthy with Great Taste”

UPDATE 5/25/18: I am happy to say that my entry was chosen as one of the five finalists. All five dishes were made and served to judges while they streamed on Facebook. Unfortunately I did not place in the top three but I am still pleased with how I did.

It’s here again, the 2018 4th Annual Healthy Solutions Spice Blends Recipe Challenge. The challenge begins at 12:00 am Eastern Standard Time on January 1, 2018 and ends at 11:59 pm Eastern Standard Time on April 30, 2018 (the “Deadline Date”). All entries must be received by 11:59 pm Eastern Standard Time on the Deadline Date. See the official rules here.

Some of the challenge details are as follows:

Recipe must be original

Entrants have a chance to win one of 3 top prizes

1st Place – $500

2nd Place – $100

3rd Place – The full collection of 16 spice blends

I am game for winning any of the following. I have enjoyed using Healthy Solutions Spice Blends since the 1st annual recipe challenge. Over the last four years I have tried almost all of their packets. FYI, the opinions in this post are mine and I was not paid to create this recipe or endorse.

Can one over complicate a recipe entry? Even when the rules talk about “easy of re-creation” or “would you want to make this dish again and again?” Oh, yes and that would be me.

Looking back at my previous recipe entries, I noticed that my thought process has changed over the last four years which has lead to the simplicity of this recipe as well as the healthy aspect of the dish itself. I have a tendency to think “competition style” entry instead of thinking about the average home cook and family recreating my entry.

2015 Entry: Cajun Kicked Cioppino 

2016 Entry: Short Rib Ragu Cheese Bread with Italian Citrus Salad

2017 Entry: Italian Portobello Melt

Don’t get me wrong. I love making a dinner for my family that has multiple steps and takes a good handful of ingredients but I feel that this years entry needed to focus on being protein packed, fresh, easy, no salt/no sugar added and blends healthy with good taste.  A great bonus to this entry is that it is an adorable meal to make as well.

Healthy Solutions Spice Blends™ “Mission Statement” is… dedicated to providing an easy, affordable and healthy alternative for flavorful, home cooked meals that can be prepared in less time and less effort.

Recently, my doctor asked me to reduce my red meat intake due to narrowed arteries leading to my kidneys. This wasn’t as hard as giving up wheat and dairy so I feel like I still have some variety of foods to choose from. LOL

When I was young, I exchanged my meat for my sisters potatoes. Then when she didn’t want it, I gave it to the dog. I know many of you probably did the same thing. What did you feed your dog under the table? Oh better yet, asked to be excused and take your napkin with you. 🙂

I love a grilled burger on a toasted bun.  My mouth is watering, just thinking about one. I could feel bad for myself but I refuse to do that. I am always looking for other great ways to cook food to best fit my life. Making veggie burgers is something I will do from time to time but they can be a lot of work. Buying good quality ones at the store are fine but I am not to happy about handing over that much of my hard earned money.

I chose to use Healthy Solutions Spice Blends Ultimate Burger mix. Just opening the spice pack and smelling the ingredients screams burgers. Next I decided to use chickpeas in place of meat. Chickpeas are high in fiber and protein. They also have a great texture when seasoned and roasted. I can say that I ate the first test round straight from the baking sheet. That’s why I can suggest that they make a tasty snack.

No cheese for this girl but my dairy free Avocado Garlic Cream makes a wonderful spread and helps pull all of the ingredients together.

Roasted Chickpea Pita Pockets with Avocado Garlic Cream

Number of servings: 4

See Detailed Nutrition Info on

A quick and easy protein packed chickpea pita packet. No added salt or additional spices, just Healthy Solutions Spice Blends Ultimate Burger mix. The avocado garlic cream is dairy free and seasoned with the Healthy Solutions mix too, perfect for topping the warm toasty chickpeas.

Ingredients

  • 2-15 ounce cans chickpeas (garbanzo beans), drained and dried off with paper towels
  • 1 cup chopped onion
  • 4 tablespoon avocado oil, divided (other mild oil can be used)
  • 5 ½ teaspoons Healthy Solutions Spice Blends Ultimate Burger mix, divided
  • 1/3 cup raw cashews
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh lemon juice
  • ½ small fresh avocado
  • Butter lettuce leaves, approximately 8
  • 8 slices of tomato, drained on a paper towel
  • 2 whole wheat pita pockets, cut in half

Instructions

  1. Heat oven to 400 degrees.
  2. Bring one cup of water to a boil and pour over the raw cashews. Set aside and allow to soak 20-30 minutes to soften.
  3. In a large bowl, toss together the chickpeas, chopped onion, 2 tablespoon of avocado oil and 4 teaspoons of Healthy Solutions Spice Blends Ultimate Burger mix. Spread the chickpea mixture on a baking sheet with parchment paper.
  4. Roast in the oven for 15 minutes, remove from the oven and mix the chickpeas around to avoid sticking and even browning. Return to the oven and bake another 5 minutes or until the edges of the onion are browning and the chickpeas are golden.
  5. While the chickpea mixture is in the oven. Strain the cashews from the water and reserve ¼ cup of the water that the cashews soaked in. Place the cashews in a small blender, add in the reserved water, fresh avocado, minced garlic, lemon juice, 2 tablespoons avocado oil and 1 ½ Healthy Solutions Spice Blends Ultimate Burger mix. Blend until smooth.
  6. When the chickpea mixture is finished roasting, assemble the pita pocket by spreading some of the avocado garlic cream inside the pockets. Add in the lettuce leaves, tomato slices and chickpea mixture. Top with additional cream or serve on the side.

Notes

The roasted chickpeas seasoned in the Healthy Solutions Spice Blends Ultimate Burger mix make a fantastic snack. The seasoned chickpeas also go great sprinkled over a green salad. The avocado garlic cream can be dobbled on the salad or thinned out with a bit of water to make a pourable dressing.

#HealthySolutions #SpiceBlends #RecipeChallenge #DairyFree #MeatlessMonday #QuickandEasy #Proteinpacked #Greatfoodthefamilywilllove

Creamy Mushroom and Green Bean Noodle Bowl with Fried Shallot

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Creamy Mushroom and Green Bean Noodle Bowl with Wakame and Fried Shallot

Having the pleasure to sign up for a bloggers recipe contest is such a delight. For me, it’s like being given a gift of fun.

Not only do I get to create a new recipe for JSL Foods 2nd Annual Fortune Asian Noodle Blogger Recipe Challenge but the JSL Foods Company who is sponsoring the contest mailed all of the contestants three complimentary packages of their Fortune Udon Noodles.

After looking over all of the Udon Noodle packets, I decided to focus on using lots of fresh mushrooms as the a key ingredient to the soup. I will confess, I am a lover of Cream of Mushroom soup. I ate it as a child filled with crushed saltine crackers. I could have eaten the whole pot myself but I had to share it with my sisters. Now that I am older, I enjoy a fresh batch of Creamy Mushroom Soup, nothing from a can and lots of gourmet mushrooms.

That’s not the only dish I like mushrooms in. The other is Green Bean Casserole. You know, the casserole that is known around the nation as one of the most popular side dishes at Thanksgiving. I think the canned crispy fried onions over the top are what makes the dish so tasty, but making them fresh is even better.

Of the three Udon Noodle packets that JSL Foods sent, I chose Mushroom and Chicken flavored. The seasoning packets blended together making a great tasting broth.

Next I wanted to bring in similar flavors of a Green Bean Casserole. I needed a creamy component as well as green beans but I was not going to use canned products here!! A carton of half and half for the creaminess and fresh frozen petite green beans went into the shopping cart.

With the idea of combining flavors of a popular holiday side dish and an Asian noodle soup together, a few more ingredients were needed. Sautéed shallots, garlic, soy sauce, fish sauce and Wakame (dried seaweed) add great Asian notes. Fresh made fried shallots on the top of the soup will bring the casserole flavor.

Wakame rehydrates in 5 minutes when soaked in warm water. The fried shallots fry super fast once they are dredged in flour. Together they are the perfect garnish over the Creamy Fortune Udon noodles, gourmet mushrooms and green beans. Time for noodle soup.

Follow JSL Foods on their social media platforms:
Website: http://www.jslfoods.com/
Facebook: https://www.facebook.com/JSLFoods/
Twitter: https://twitter.com/JSL_Foods

You can purchase JSL Foods Products at:
Roth’s Marketplace in Salem OR, Quality Food Centers, Haggens, Safeway, Albertson’s Fred Meyer, WinCo

Creamy Mushroom and Green Bean Noodle Bowl with Wakame and Fried Shallots #Fortune #ChefYaki

Number of servings: 4

See Detailed Nutrition Info on

Creamy Mushroom and Green Bean Noodle Bowl with Wakame and Fried Shallots. An Asian soup inspired by a holiday favorite side dish, Green Bean Casserole.

Ingredients

  • 1-7.27 oz. Mushroom Flavored Fortune Udon Noodle package
  • 1-7.27 oz. Chicken Flavored Fortune Udon Noodle package
  • 3 cups water
  • 2 tablespoon shallots, finely minced
  • 1 large shallot, thinly sliced
  • 4 large garlic cloves, finely minced
  • 1 cup plus 1 tablespoon oil, divided
  • 1 cup half and half cream
  • 1 pound variety of mushrooms, sliced (see notes)
  • 1 pound frozen whole petite green beans, thawed
  • 2 teaspoons dried Wakame pieces (dried seaweed)
  • 2 teaspoons fish sauce
  • 2 tablespoon soy sauce
  • 1 teaspoon kosher salt, plus additional for seasoning fried shallots
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • ½ cup flour

Instructions

  1. In a large pot, sauté the 2 tablespoons of finely minced shallots and finely minced garlic in 1 tablespoon of oil over medium heat for a couple of minutes. Sauté until tender but do not allow to brown.
  2. Add in the water, seasoning packets from the Fortune Udon Noodle packages, mushrooms, green beans, 1 teaspoon of kosher salt, black pepper, fish sauce, soy sauce and red pepper flakes then simmer for 8 minutes over medium high heat.
  3. Sprinkle the 2 teaspoons of dried Wakame into a bowl of warm water and allow to sit and rehydrate for about 5 minutes. Once the pieces are soft, drain and set aside.
  4. Toss the thinly sliced shallot in the flour until fully coated. Pour the floured shallots into a strainer and shake to remove all of the excess flour. Set aside until it’s time to fry them.
  5. After the soup has simmered for 8 minutes, add in the noodles and half and half. Simmer for several minutes to heat the noodles through. Remove from the heat and cover to keep warm.
  6. In a deep skillet, heat the 1 cup of oil over medium high heat. When a slice of shallot sizzles when placed into the oil, fry the slices until golden brown. (Depending upon the heat of the oil, the fry time should be very short) Drain them onto a paper towel and sprinkle with the additional kosher salt.
  7. Divide the soup into bowls, top with the Wakame and fried shallots. Enjoy!!!

Notes

* Use a mix of your favorite gourmet mushrooms.* If you can not find dried Wakame, you can thinly slice a sheet of Nori (seaweed sheets for sushi)

Hoisin Beef and Broccolini Penne #Beef

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Hoisin Beef and Broccolini Penne

#TresOmega #OrganicsforLife #Glutenfree

When I first realized that I needed to eliminate gluten from my diet, I had huge concerns about having to give up my favorite foods. Years ago when this happened, I will say the gluten free products on the market were lacking in flavor and texture. I was better off leaving them out instead of trying to substitute to make the dish digestible for me.

Fast forward to today and the market has changed in a big way. Companies like TresOmega Nutrition have helped bring tasty, good quality pasta back to the shelves.

I was so excited to sign up for this bloggers challenge. Not only do I get to try out new product but I get to make delicious meals I can test myself. My awesome husband is my guinea pig. Ok, I will be nice, my taste taster. He graciously endures my spoonfuls of samples that are awaited with critique and advise for changes needed.

The company mailed each blogger four products to work with. All of the pastas are made with quinoa and rice. They are GMO free, no preservatives, certified organic, wheat and corn free which makes them perfectly gluten free. Along with the pastas, the company mailed a beautiful jar of smooth cold pressed organic virgin coconut oil.

The challenge begins with the three recipe categories; appetizer, baking and entree as well as one Grand Prize winner who takes home $1000.00.

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

This Asian dish is based on one of my favorites, Beef and Broccoli. When I make it at home, I am always doctoring up the sauce with all of my favorite ingredients like fresh garlic, hoisin sauce, fish sauce and brown sugar. I also use a gluten free soy sauce to keep the dish ready for me to eat.

Deciding to make a spin on my standard Beef and Broccoli led me to adding the TresOmega Nutrition Gluten Free Quinoa Penne Pasta.

I seared the top sirloin roast slices in their TresOmega Nutrition Virgin Coconut Oil then quickly brought the dish together with by stir frying the vegetables and adding in the sauce and cooked penne pasta.

Noodles with lots of sauce, yes please!! All I can say, it that your family will thank you and so will your gut. Or at least mine will. 🙂

You can find TresOmega Nutrition products at: Tresomega.com, Sams.com, Amazon.com and Walmart.com.

Don’t forget to follow TresOmega Nutrition on these social media platforms for great updates and recipe ideas.

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

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

Twitter: https://twitter.com/TresomegaFoods

*All comments and opinions are my own. I received these products complimentary as part of the bloggers contest.

Hoisin Beef and Broccolini Penne #TresOmega #OrganicsforLife #Glutenfree

Number of servings: 4

See Detailed Nutrition Info on

A gluten free Asian beef and broccolini penne pasta dish that is sure to satisfy the entire family. Not only is this dish gluten free but it is also quick to make. So the next time they want take out, go no further.

Ingredients

  • 1 tablespoon TresOmega Virgin Coconut oil
  • 24 ounces top sirloin roast, cut into super thin strips
  • 4 cups onion slices, cut in half then into slices
  • 1 tablespoon minced garlic
  • 2 lbs. broccolini spears, trim ends as needed
  • 1/3 cup hoisin sauce
  • ½ cup soy sauce, gluten free
  • 1 tablespoon sesame seed oil
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons cornstarch
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons fish sauce
  • 3 tablespoons brown sugar
  • 8 ounce box of TresOmega Gluten Free Quinoa Penne Pasta, cooked as directed on box.
  • 1 tablespoon toasted sesame seeds

Instructions

  1. In a large bowl, whisk together the hoisin sauce, gluten free soy sauce, sesame seed oil, ground ginger, cornstarch, crushed red pepper flakes, fish sauce and brown sugar, set aside.
  2. Cook the pasta as directed on the package, drain and set aside.
  3. In a large Dutch oven or wok, heat the coconut oil over medium high heat. Sear the sirloin strips in batches until all of the meat is browned, set aside.
  4. In the same pot, sauté the onions for several minutes to soften, add in the minced garlic and broccolini spears. Cook for several minutes then add in the sirloin strips and pasta. Toss in the hoisin sauce and cook for several more minutes to allow the sauce to thicken.
  5. Arrange on a serving platter and sprinkle with toasted sesame seeds.

Caprese Pasta Genoa Cups #Glutenfree

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Caprese Pasta Genoa Cups

#TresOmega #OrganicsforLife #Glutenfree

The freshness of a Caprese platter…tomato and mozzarella slices with fresh basil leaves but in a bite size salami cup. The balsamic wine reduction compliments the richness of the cup.

Oh, but what is that in the cup with the caprese??? Pasta, Gluten Free TreOmega Nutrition Quinoa Elbow Pasta, an addition that is a perfect compliment to all of the ingredients.

This recipe is my second entry into the Organics For Life Bloggers Recipe Challenge that is being hosted by TresOmega Nutrition

The company mailed each blogger four products to work with. All of the pastas are made with quinoa and rice. They are GMO free, no preservatives, certified organic, wheat and corn free which makes them perfectly gluten free. Along with the pastas, the company mailed a beautiful jar of smooth cold pressed organic virgin coconut oil.

The challenge begins with the three recipe categories; appetizer, baking and entree as well as one Grand Prize winner who takes home $1000.00.

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

Bite size Genoa Cups filled with Caprese ingredients and gluten free elbow pasta make for a great tasty appetizer.

You can find TresOmega Nutrition products at: Tresomega.com, Sams.com, Amazon.com and Walmart.com.

Don’t forget to follow TresOmega Nutrition on these social media platforms for great updates and recipe ideas.

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

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

Twitter: https://twitter.com/TresomegaFoods

*All comments and opinions are my own. I received these products complimentary as part of the bloggers contest.

Caprese Pasta Genoa Cups #TresOmega #OrganicforLife #Glutenfree

Number of servings: 8

See Detailed Nutrition Info on

The freshness of a Caprese platter...tomato and mozzarella slices with fresh basil leaves but in a bite size salami cup. The balsamic wine reduction compliments the richness of the cup.

Ingredients

  • 16 slices Genoa slices, 3-4” in diameter
  • 2 ounces dry Gluten Free TresOmega Gluten Free Quinoa Shell Pasta
  • 3 ounces fresh mozzarella, cut in small cubes
  • 1 tablespoon sun-dried tomato, in oil, minced
  • ½ cup fresh Heirloom grape tomatoes, cut into pieces
  • 1 ½ tablespoon store bought basil pesto
  • ½ teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 6-8 fresh basil leaves, stacked, rolled and cut into ribbons for garnish
  • ½ cup Balsamic vinegar
  • ¼ cup red wine
  • (Optional: extra-large basil leaves for lining the platter)

Instructions

  1. In a small nonstick pan, bring the balsamic vinegar and red wine to a low simmer and cook until reduced to ¼ cup of liquid. Set aside to drizzle over the cups.
  2. Line a mini muffin tin with the Genoa salami slices, carefully pressing them in to take the shape of the tin. Bake at 350 degrees for 15 minutes. (Baking time may vary depending upon how thick the salami is sliced so check the cups starting around 8 minutes.) Bake until the cups begin to look cooked and crisp.
  3. Remove from the oven and allow to cool in the tine for several minutes then take from the pan and place on paper towels to drain.
  4. Cook the pasta according to the package directions, drain and toss with the basil pesto. Toss in the minced sun-dried tomatoes, mozzarella cubes, cut Heirloom grape tomatoes, kosher salt and pepper.
  5. Fill the Genoa cups, arrange on a serving tray and top with the fresh basil ribbons. Drizzle with the balsamic wine reduction and serve.

Coney Island Spaghetti Pie #Glutenfree #Organic

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Coney Island Spaghetti Pie

#Tresomega #OrganicsForLife #Organic #GlutenFree

Coney Island dogs are one of a kind. The meat sauce that covers the “all beef hot dog” laid in a soft steamed bun, covered with cheese and fresh chopped onion…oh my!! But what if you take those same great flavors and bake them in a gluten free spaghetti pie? It’s magic!!

I am super excited to be taking the bloggers challenge from TresOmega Nutrition.  Being gluten free myself is what really had me ready to create fun and tasty dishes. Of coarse, I have hopes of winning some of the prize money too!

The company mailed each blogger four products to work with. All of the pastas are made with quinoa and rice. They are GMO free, no preservatives, certified organic, wheat and corn free which makes them perfectly gluten free. Along with the pastas, the company mailed a beautiful jar of smooth cold pressed organic virgin coconut oil.

The challenge begins with the three recipe categories; appetizer, baking and entree as well as one Grand Prize winner who takes home $1000.00.

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

This entry will be under the baking category because..it’s baked in the oven. Ok, so that wasn’t to difficult to figure out. 🙂 I used their Gluten Free Quinoa Spaghetti for this recipe as well as their Virgin Coconut Oil.

 

One box of this delicious pasta, the Coney Island meat sauce and sliced hot dogs bake up in a springform pan for the perfect meat pie.

The outside edge of the pie becomes crusty from the ring of the pan while the inside stays tender. After a short rest from the oven, the pie is released from the springform pan, topped with shredded cheddar and fresh diced onions, just like the Coney Island Dog on the pier.

You can find TresOmega Nutrition products at: Tresomega.com, Sams.com, Amazon.com and Walmart.com.

Don’t forget to follow TresOmega Nutrition on these social media platforms for great updates and recipe ideas.

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

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

Twitter: https://twitter.com/TresomegaFoods

*All comments and opinions are my own. I received these products complimentary as part of the bloggers contest.

Coney Island Spaghetti Pie #Tresomega #OrganicsForLife

Number of servings: 8

See Detailed Nutrition Info on

All the delicious flavors of a Coney Island Dog baked in a gluten free Spaghetti Pie. Served with a crisp Iceburg salad and dinner is served.

Ingredients

  • Meat Sauce:
  • 1 ½ ground beef
  • 2 garlic cloves, finely minced
  • 1 cup chopped onion
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 3 ounces tomato paste
  • ¾ cup ketchup
  • 2 tablespoons mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon celery seed
  • 1 tablespoon dried onion flakes
  • ½ cup water
  • Pie filling:
  • 8 ounce package TresOmega Nutrition Gluten Free Quinoa Spaghetti
  • 2 teaspoons TresOmega Nutrition Virgin Coconut Oil, melted
  • 14 ounce all beef hot dogs, slice in ½ inch pieces
  • ¾ cup milk
  • 3 eggs, beaten
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded Monterey cheese
  • Cooking spray
  • Toppings for the Pie:
  • 4 ounces shredded cheddar cheese
  • 1 cup chopped onion
  • Tools:
  • 9 inch springform pan
  • Stick hand held blender or regular blender

Instructions

  1. Preheat oven to 350 degrees.
  2. Begin the meat sauce in a large sauce pan. Melt the butter over medium heat and sauté the onions and garlic cloves for several minutes until tender. Add in the ground beef, salt and pepper and cook until the beef is browned. Add in the remaining meat sauce ingredients and simmer for 10 minutes.
  3. Pulse the meat sauce with a stick hand blender until it makes a slightly chunky meat puree. Measure out 1 cup of the sauce and set it aside. (If using a stand up blender, pulse the hot meat sauce carefully)
  4. Begin the filling by preparing the pasta as directed on the package. Cook until al dente (about 10 minutes), strain and toss with 2 teaspoons melted coconut oil and set aside.
  5. In a large mixing bowl, blend together the remaining filling ingredients. Toss in the cooked pasta and meat sauce until well coated. Spread into a springform pan that has been sprayed with cooking spray. Press a slight dent in the top of the pie up to an inch of the edge. Spread the reserved 1 cup of meat sauce in the indented top.
  6. Bake the pie for 40 minutes. Remove from the oven and allow to set for 15 minutes before unmolding the pie. When ready, remove the outer ring, top with the remaining cheddar cheese and chopped onions. (Run a knife around the inside edge of the springform pan before unmolding if needed.)

 

Sloppy BBQ Bison with Kick’n Slaw

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Sloppy BBQ Bison with Kick’n Slaw

I bet all of us have had a Sloppy Joe at one time or another. Some people will say they love a great saucy Joe while others may have experienced a not so pleasant Sloppy Joe. Me, I love a messy saucy sandwich especially if it is made from scratch. Add some coleslaw on the top and I am in complete comfort heaven.

Sloppy BBQ Bison with Kick'in Slaw

The Steviva Blogger Recipe Challenge is still on and while thinking about my favorite foods and how I could incorporate Steviva’s products, I started having flashbacks of my family’s Sloppy Joes. Most sauces have added sugar, as well as the coleslaw dressing. Using Steviva’s products, I can make one of my childhood favorites and still have that touch of sweet flavor without all of the guilty.

One Grand Prize Winner: $1,000.00 Cash Prize
One Beverage Category Winner: $500.00 Cash Prize
One Entree Category Winner: $500.00 Cash Prize 
One Baking Category Winner: $500.00 Cash Prize

After I applied for Steviva’s recipe contest, they graciously mailed out four full size all natural sweeteners; Nectevia, MonkSweet+, Fructevia and Erysweet. Most are all gluten free, Vegan, Diabetic safe and low glycemic. Just head over to their website where each are tested and labeled.

Sloppy BBQ Bison with Kick'in Slaw

My first recipe entry was for their beverage category. I made Sippable Peach Pie. Not only is it sugar free but it is dairy free and gluten free. I used Nectevia and Erysweet to make the peach drink and the edible leaves.

Sloppy BBQ Bison with Kick'in Slaw

Next I made Not Your Mama’s Apple Cake that was not really an apple cake but sure tasted like one. It was made with zucchini instead of chopped apples. It too is dairy and gluten free. Guaranteed to fool your family while blowing them away with the flavor and no sugar added.

Sloppy BBQ Bison with Kick'in Slaw

The last product from Steviva that I had not used yet was Fructevia. I decided to use it in my test recipe for this Sloppy BBQ Bison sandwich. The taste of the Fructevia is so amazingly close to real sugar. It looks like real sugar but yet you only use 1/2 of the required measurement.

Sloppy BBQ Bison with Kick'in Slaw

The Kick’in Slaw is seasoned with Chipotle chili powder and minced jalapenos. I only added 2 tablespoons of Fructevia to get the perfect sweetness to match the heat. Top that on the BBQ Bison mix and you have a mouthwatering sandwich.

Sloppy BBQ Bison with Kick'in Slaw

The easy BBQ sauce is made with tomato sauce, tomato paste, apple cider vinegar, Fructevia and spices. Not only is it simple to make, it is ready in no time.

Sloppy BBQ Bison with Kick'in Slaw

I love to add the slaw dressing to the cabbage at the last minute so the cabbage stays crunchy. That extra layer of texture on the sandwich is a must. The heat and smoky chipotle flavor is nice too! Are you ready to dive back in time with a new sloppy sandwich? You need to try this one.

Sloppy BBQ Bison with Kick'in Slaw

Follow Steviva on their social media links and website for so many baking and cooking ideas.

Website: https://www.steviva.com/

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Twitter: https://twitter.com/steviva

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Sloppy BBQ Bison with Kick'in Slaw

Make sure you stop by Steviva Brands Sweeteners and use the coupon code THANKYOU for 20% off your order. On a side not, all of the comments are mine!

Sloppy BBQ Bison with Kick'in Slaw

Sloppy BBQ Bison with Kick’n Slaw #SweetandEasy #Steviva

Number of servings: 6

See Detailed Nutrition Info on

Ingredients

  • Bison Meat mixture:
  • 12 ounces ground bison (regular lean hamburger can be substituted)
  • ¼ cup minced onion
  • ¼ cup minced green bell pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon oil
  • BBQ Sauce:
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Hickory liquid smoke
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon smoked paprika
  • 1 ½ teaspoons chili powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • ¼ teaspoon ground mustard
  • 2 tablespoon Fructevia
  • 6 hamburger buns
  • Kick’in Slaw
  • 1 Tablespoons oil
  • 1 1/2 Tablespoons apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons minced red onion
  • 1/8 teaspoon celery seed
  • 2 tablespoons minced jalapeno, seeds and membranes removed
  • ½ teaspoon Chipotle chili powder
  • 2 tablespoons Fructevia
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 pound pre-shredded cabbage slaw mix

Instructions

  1. In a small bowl, blend together all of the slaw dressing ingredients except the cabbage mix. Allow the dressing to sit in the refrigerator. When ready to serve the Sloppy BBQ Bison sandwiches, toss the cabbage with the dressing until covered.
  2. In a large saucepan, add all of the BBQ sauce ingredients to the pan. Stir and simmer over low heat for 10-15 minutes.
  3. Add the tablespoon of oil to a skillet and saute the onion and green bell pepper for approximately 4 minutes or until the vegetables are tender. Add in the bison meat, season with 1 teaspoon of kosher salt and cook until brown. Add the bison mixture to the BBQ sauce and simmer 10 minutes to allow the flavors to blend.
  4. To serve: Scoop some of the Sloppy BBQ Bison mixture on the bottom portion of the buns, and with a heaping scoop of Kick’in Slaw. Serve with the top buns over the slaw or on the side of the sandwich.

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