Celebrity Chef Richard Blais is up against Master Chef Thomas Griffiths in this years Campbell’s AdDress Your Heart Cooking Challengeand for every vote from now until March 1, 2012 Campbell’s is donating a dollar to the American Heart Association’s Go Red for Women Movement.
I am partial to Chef Richard Blias’ Spicy BouilliaBlais and wanted to share the recipe with you. I haven’t tried making it yet, but I do have almost all the tools, Campbell’s ingredients, and spices to do so thanks to Campbell’s and if you enter the giveaway you could have them too!
2 lemons, medium
2 tablespoons plus 2 teaspoons olive oil
1 medium carrot, peeled and diced (about 1/2 cup)
1/4 cup celery, sliced
1/2 cup fennel, diced
20 cloves garlic, peeled
1 small onion, diced (about 1/4 cup)
4 teaspoons fennel seed
2 teaspoons dried oregano leaves, crushed
2 teaspoons dried thyme leaves, crushed
4 cups Low Sodium Spicy Hot V8®
4 cups Low Sodium V8®
8 clams
1/2 cup fresh basil leaves, chopped
4 fresh halibut fillets (about 12 ounces total)
4 fresh scallops
4 fresh shrimp, peeled and deveined
1 teaspoon ground black pepper
1/2 cup fresh parsley, chopped
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
1 slice Whole Grain 100% Whole Wheat Bread, toasted and cut in quarters
Grate and zest lemon and squeeze the juice from the lemons into separate containers, set aside.
Heat 2 tablespoons oil in a 12-inch skillet over low heat. Add carrot, celery, fennel, 12 cloves garlic, sliced, onion, fennel seed, oregano and thyme and cook until the vegetables are soft but not browned, stirring occasionally.
Add vegetable juices and clams to the skillet. Increase the heat to medium and cook until clams open. Remove clams from skillet, cover and keep warm. Cook the remaining vegetable juice mixture until reduced by one-third. Stir in basil and half the lemon zest.
Season fish, scallops and shrimp with the black pepper. Heat 2 teaspoons oil in separate 12-inch skillet over medium-high heat. Add fish, shrimp and scallops and cook until browned on both sides and cooked through. Sprinkle with the remaining lemon zest, lemon juice and parsley.
As part of myVELVEETA® and Ro*Tel® I am featuring one of their recipes today because it one of my families favorite and it is super quick and easy to make. Being a parent means we are pretty busy and meal time can sometimes be taxing when coupled with dishes, homework, laundry, and other daily rituals.
One way our family makes our Weeknight WOW! is by each sharing in part of the dinnertime process. One of us makes the drinks, one sets the table, one clears the table, one of us cooks, and one of us does the dishes. We even come up with our menu together and create meals that we all enjoy. Sometimes we do themed meals – such as Asian (using our best noodle bowls, chopsticks, etc.) and Mexican (using our colorful salsa bowls, etc.).
How do you make meal time more fun?
BEEF ENCHILADA BAKE
INGREDIENTS
1 lb. lean ground beef
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1-1/4 c. cubed VELVEETA® (1/2-inch cubes), divided
6 corn tortillas (6 inch), cut in half
1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, undrained
DIRECTIONS
Heat ove to 350 degrees F. Brown meat in skillet and drain. Stir in soup and 1 cup VELVEETA® . Spoon 1/3 of the meat mixture into 8-inch square baking dish, cover with 6 tortilla halves and 1/4 cup RO*TEL®. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA®, cover.
Bake 25 minutes or until heated through.
VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning! Grand prize winner will receive $15,000! If you haven’t entered you really need to check it out – it is pretty easy and delicious all at the same time. If nothing else you will find a ton of new recipes to share with your family.
$1,000 is given away each week and one person will win $15,000!
Follow the hashtag #VelveetaRotel on Twitter
This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.
Breakfast is a special time for us as a family. We try to do a sit down breakfast with everyone at the table every Saturday morning to share our week’s stories with each other and to talk about the upcoming week. Sometimes it can be frustrating trying to think of things to make other than cereal, eggs, pancakes, or waffles. One of our family favorite is something I made up calledPillsbury Crescent Breakfast Bake. It’s always a hit at the table and we never have leftovers.
Pillsbury Crescent Breakfast Bake
Ingredients
1 roll of Pillsbury Crescent Rolls
4 medium eggs
6 slices of crispy bacon or 1/2 cup cooked sausage
1 heaping cup of shredded sharp cheddar
1/4 cup finely chopped onions
1 – 1 1/2 cups of 2% milk
1/2 t. garlic powder
1/4 t. paprika
1/4 t. dry mustard
1/4 t. black pepper
3 cups of finely chopped fresh baby spinach
Directions
Preheat oven to 375 degrees. In an 8 x 8 square baking dish spray with non-stick spray such as PAM.
Roll out Pillsbury Crescents and gently stretch four sections to form a perfect square lining the bottom of the baking dish. Save the remaining four sections to line the top.
In a mixing bowl mix all other ingredients together until well blended. Pour mixture into baking dish. Cover with remaining Pillsbury Crescent Roll sections.
Place in oven for 20 – 25 minutes until golden brown.
Vote for my Creative Crescent Recipe and you’ll be entered to win a $1,000 grocery gift card!
Although I am on a special diet right now I made the most incredible appetizer for my boys tonight using VELVEETA® and RO*TEL® that I just have to share with you. We named them Mexican Egg Rolls.
Mexican Egg Rolls
• Egg roll wrappers
• 16 oz. of VELVEETA® cheese
• 1 can of CHUNKYRO*TEL®
• 1 lb. of lean ground beef
• 1 packet of taco seasoning
• Oil for deep frying
1. Fry ground beef until cooked thoroughly, drain well. Add taco seasoning and 1/4 cup water. Cook until water is well dissolved and cool.
2. While beef is cooking heat oil for deep frying. Cut VELVEETA® cheese into a rectangle about the length and thickness of a small cheese stick. Add VELVEETA® cheese and 2 tablespoons of meat mixture to egg roll wrapper.
3. Roll and deep fry until golden brown. Drain well. Serve with a side of CHUNKY RO*TEL®.
Every night as we get ready to eat we have the same dinner time ritual. As we eat we each share our day with each other one by one. You tell everyone sitting at the table what your favorite part of the day was and what your least favorite part of the day was… If you don’t have a dinnertime routine try our “sharing” ritual. You can really learn interesting things about your children and your spouse.
VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning!Grand prize winner will receive $15,000!
This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.
When deciding what’s for dinner in our home it is usually a family affair. However, there are certain foods my husband and I grew up with that have become staples in our families menu. Queso Dip made withVELVEETA® and Ro*Tel® is one of those foods.
Whenever we want to get our kids to eat certain foods such as broccoli or potatoes we always have VELVEETA® and Ro*Tel® on hand. There is nothing better than smothering a baked potato in cheesy goodness.
Next time you serve potatoes try these:
Queso Potatoes
INGREDIENTS
4 medium baking potatoes (8 oz each)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 pkg (16 oz each) VELVETTA® Pasteurized Prepared Cheese Product, cut into cubes
DIRECTIONS
Pierce each potato in several places with fork or sharp knife. Microwave on HIGH 18 minutes or until tender.
Meanwhile, combine undrained tomatoes and cheese in 1-1/2-quart sauce pan. Heat on medium until cheese is completely melted, stirring after 5 minutes. Remove from heat; stir mixture until well blended.
Cut potatoes in half lengthwise. Spoon half of sauce over potatoes. Reserve remaining sauce to use as a dip.
How do you involve your family in deciding what’s for dinner?
VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning! Grand prize winner will receive $15,000!
This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.
Do you like entering recipe contests? Do you have a holiday recipe you would like to share with others? If so, this is the post for you to read! SheSpeaks has teamed up with Macy’s and their Recipe Share Contest! Share your favorite holiday recipe for a chance to win $1000 and have it featured on Food Republic.
Mark Your Calendar:
The Macy’s Recipe Share Contest is running until November 30th, 2011, so be sure to enter ASAP!
Don’t forget that you can submit and vote on recipes starting November 1st. You’ll have until November 30th when the contest ends to show off your best holiday recipes so get cooking!
This is the recipe I plan on sharing this holiday season: Pumpkin Pie Crunch (with photos)
Ingredients:
1 lg. can of pure plain pumpkin
1 lg. can of evaporated milk
1 1/4 cup sugar
1/2 t. salt
4 t. pumpkin pie spice
3 eggs
1 box of yellow cake mix
pecans
2 sticks of melted butter
Preheat oven to 350 degrees. Grease 13 x 9 cake pan. In medium sized mixing bowl empty pumpkin and add evaporated milk, sugar, salt, pumpkin pie spice, and eggs. Mix well. Pour mixture into well greased baking dish. Sprinkle and spread dry cake mix on top of pumpkin mixture. Add chopped pecans and drizzle melted butter evenly over the top. Bake in preheated oven for 1 hour or until nicely browned. Cover with whip cream and serve!
About Macy’s:
Established in 1858, Macy’s is the Great American Department Store – an iconic retail brand with over 800 stores across the country and online at macys.com. Macy’s offers an incredible selection and the best brands, tailored to each and every customer, while providing an experience that transcends ordinary shopping.
A big part of Macy’s unique heritage includes our special events?the Macy’s Thanksgiving Day Parade, Fourth of July Fireworks, flower shows, fashion extravaganzas, celebrity appearances and holiday traditions that range from the arrival of Santa Claus to tree lightings and festive window displays. But beyond our signature events, Macy’s delivers magical moments every day through our shopping environment, service and merchandise – a great deal of which is sold exclusively through our stores. It’s all part of the excitement we’ve been creating for 151 years, and it’s all part of the magic of Macy’s!
Disclosure: This post is part of the SheSpeaks campaign sponsored by Macy’s and I was paid for sharing. What I shared and my opinions are my own.
With Halloween right around the corner I thought I would ask for some help from my readers. Every year we throw a Halloween Party and this year I want to add some new things to the agenda. It’s important for us to enjoy this fun holiday together with family and friends. It’s the one time of the year where we all can be whoever we want to be. We already changed our decor and went with a more ghoulish spooky theme instead of the usual whimsical theme, but now we need ideas for activities for the teenagers. Fantais supply us with an awesome Halloween Prize Package that should be really easy to utilize, especially the pumpkin carving tools and and lite. Every year we host a pumpkin carving competition, but what other things can we add?
Another Halloween staple is our Halloween Punch.
Halloween Punch:
Ingredients
(2) 2-liter Fanta Orange
(1) 1/2 gallon of orange sherbet
Directions
Pour Fanta into a punch bowl and add orange sherbet.
This is quick, easy and a family favorite. You can be as creative as you wish by freezing FANTA in rubber gloves over night to add to the punch (remove rubber glove next day for a “hand” in the punch bowl effect). You can also add gummy worms on the outside of the bowl and decorate it. There are tons of different things you can do to make it personal to your party.
So, what are your favorite Halloween party tips, tricks, and memories?
By answering you will be entered to win one of 15 Halloween Prize Packages (each a $100 value) from Fanta! Just leave a comment and share…
Tweet: Want to create a Scary Good Halloween for your family? Fanta can help! Enter here: http://bit.ly/pgWN8S #ScaryGoodHalloween
Disclosure: The prize was provided by Fanta, but Fanta is not a sponsor, administrator, or involved in any other way with this giveaway. All opinions expressed in the post are my own and not those of Fanta or The Coca-Cola Company. The opinions and text are all mine, the conversation is ours so please join me. OFFICIAL RULES
As promised in my post earlier this week about #CostcoPork savings in celebration of National Pork Month, here is my recipe for my famous Garlic Infused Herb Crusted Pork Loin.
2½ pound boneless Pork Loin (currently save $2.50 at Costco in celebration of National Pork Month)
8 cloves garlic
3 tablespoons olive oil
1.5 t. rosemary
1.5 t. oregano
1.5 t. garlic salt
1.5 t. black pepper
1.5 t. onion powder
1.5 t. sage
1.5 t. thyme
1.5 t. parsley
Directions:
Preheat oven to 450 degrees F.
In a small bowl, combine rosemary leaves, garlic salt, onion powder, sage, thyme, parsley, oregano and pepper muddle together. Slice holes into the roast on all sides, top, and bottom and plug with coarsely chopped garlic cloves. Spread olive oil on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with three inches room around all sides. Roast 15 minutes.
Reduce oven to 300 degrees F. and continue roasting until internal temperature of roast reaches 145 degrees F..
Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter.
To learn more about this recipe and contest, please read my Celebrate National Pork Month post from earlier this week. I would love your support and a tweet out of my recipe.
Disclosure: This is a sponsored post on behalf of Costco and The National Pork Board through The Motherhood.
I am partial to Chef Richard Blias’ Spicy BouilliaBlais and wanted to share the recipe with you. I haven’t tried making it yet, but I do have almost all the tools, Campbell’s ingredients, and spices to do so thanks to Campbell’s and if you enter the giveaway you could have them too!
