Tuesday, August 14, 2012

Contest and Give Away!

Sometimes I wonder if anyone even reads this blog anymore.  
So, for those readers out there (if there are any) 
I've decided to spice things up a bit with a contest and give away!

If you would like to enter just leave a comment 
or send me an email with a recipe you would like me to try.  
I will make the recipes, review them, and we will give out prizes (that will be mailed to you!)

We will be judging the recipes based on:

1- Flavor
2- Familiar ingredients (if I have to go to a lot of work to find an ingredient, I probably won't make it).
3- Kid friendly (luckily my kids are GREAT eaters, but they will help in the judging).
We will probably give out a 1st, 2nd, and 3rd prize (if that many people even enter), so let's start trying those recipes!  Ready, set, go!!

(Entries must be submitted by Saturday, August 18th at Midnight)..I'll start cooking next week!  Good luck!


Alex.UtahMan said...

I love seeing all the fun stuff you like to try! You're so adventurous! One of our latest recipes was so so flavorful and moist!

San Francisco Chops

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

Serve the tender chops over potatoes or rice and garnish with green onions, if desired.

Since I live in MO I don't need a prize. :) I just thought I'd share and let you know you're awesome! I hope you like it as much as we did!

Angie and J.D. said...

These are the most amazing cinnamon rolls EVER!!!!!! I love your blog & am excited for the contest.

Clone of a Cinnabon Cinnamon Rolls
1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Bridget said...

Easy Mexican Skillet:

1 lb sausage ( whatever kind you like or even ground beef can be used but be sure to season it!)
1/2chopped onion
1/2 green pepper, diced
1 1/2 C uncooked macaroni ( or whatever kind of pasta you have...I use shells a lot too)
2Tbsp sugar
1 tsp salt
3/4 tsp chilli powder
1 can diced tomatoes
1 8 oz can tomato sauce

Brown the meat and drain, add onion and green pepper and sauté about 5 min. Add the rest of the ingredients, cover and let simmer until noodles are cooked ( about 15 min). Serve with sour cream and Chios and salsa.

This is one of our faves. It is sooooo easy and has a ton of great flavor. Hope our family likes it. I am making it tomorrow night.

Bridget said...

Oh and ps I ALWAYS read this blog :)

Katie Hagen said...

i love checking out all your fun, creative ideas you post! i wish i could have been an attendee of your olympics parties- you do everything i want to do, but don't because i still haven't even figured out if this is real life since i became a mom. haha, but seriously, you truly are a super mom. here is one of my favorite recipes for an easy weekday dinner, hope you enjoy. :)
1 egg slightly beaten
1 15 oz can evaporated milk
1 C quick oats
½ Tbs onion powder
1 tsp salt
1 tsp chili powder
¼ tsp garlic
¼ tsp pepper
Combine above ingredients and add
1 ½ lbs lean ground beef.
1 C ketchup
¾ C brown sugar
1 tsp onion powder
½ tsp liquid smoke
¼ tsp garlic powder
Boil sauce ingredients in a pan, simmer 2 min. Form meat into 1” balls, line up and bake uncovered in a casserole dish at 350° for 18-20 min. Pour sauce over meatballs. Bake 10-12 min longer. Serve with oven fries or tater tots. Yummo.

nikki said...

I like to look on your blog for new ideas. Great idea though!!!

Cookie salad

1 can manderine oranges
1 can pineapple tidbits
1cup of buttermilk
1 pkg vanilla pudding mix
1 pkg cool whip
1 pkg fudge stripe cookies

Dump the pudding mix and buttermilk into a bowl and mix up. Crush cookies into bite size pieces and put them and all other ingredients into your bowl and mix together. Put in fridge for at least 1 hour before eating. So so yummy. Enjoy!
Nikki fawson

nikki said...

I love your food ideas! Here's a good one.

Cookie salad

1 pkg vanilla pudding
1 cup buttermilk
1 tub of cool whip
1 can manderine oranges
1 can tidbit pineapple
1 pkg fudgestripe cookies

Mix the pudding and buttermilk together. Crush the cookies into bite size. Add everything together in one bowl and refrigerate for at least one hour before eating. If you can find the off brand of those cookies it's even better, but it's yummy either way. Enjoy!!

Ioana said...

I do read your blog!
Here's a super easy recipe, perfect for the summer. The flavors in this salad are amazing! :)

Peach-Tomato Salad
-2 Roma tomatoes, cut into wedges
-2 small peaches, pitted and cut into wedges
-1/4 small red onion, thinly sliced
-1/2 Tbs apple cider vinegar
-2 Tbs extra virgin olive oil
-1/2 tsp sugar
-1/2 tsp salt
-1/4 tsp pepper
Toss tomatoes, peaches and onions in a salad bowl. Drizzle with vinegar and oil, and season with sugar,salt and pepper. Mix well. Let it stand for about 10 minutes, for the flavors to combine. Enjoy!

The Nelsons said...

Here's my contribution, hope you like it! (I do look at your blog and like to check out your fun recipes!)

Meat Mixture:
1 1/2 lbs mild Italian sausage links
1 medium zucchini, sliced
8 oz mushrooms, sliced (I leave this out)
1 medium red or green bell pepper
1 jar (16 oz) white Alfredo pasta sauce, divided

1/2 cup milk
2 eggs
1 garlic clove, pressed
2 tsp Italian seasoning, divided
1/8 tsp salt
16 slices firm white bread (give or take)
1 can (14 1/2 oz) diced tomatoes, drained
2 Tbls fresh Parmesan cheese, grated

1. Preheat oven to 400'. For meat mixture, remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces. Cook sausage in a skillet over medium heat until well browned and no longer pink, turning as meat browns.

2. Meanwhile, slice zucchini and mushrooms. Cut bell pepper into 1/4-inch strips. Remove sausage from skillet; drain well on paper towels. Wipe out skillet with paper towels and add 1 cup of the Alfredo sauce; bring to a boil. Stir in sausage and vegetables. Pour mixture into a baking pan, mounding slightly in the center.

3. For topping, in a small bowl, whisk together remaining Alfredo sauce, milk and eggs using a whisk. Add pressed garlic, 1 tsp if the Italian seasoning, and the salt. Cut crusts off of bread. Dip bread into egg mixture, coating lightly; overlap in a circular pattern over sausage mixture, leaving center open.

4. Drain tomatoes; transfer into a small bowl. Add remaining 1 tsp seasoning mix, mix well. Spoon tomato mixture into opening. Grate cheese over top. Bake 25-30 minutes or until edges of bread are deep golden brown.