Mouth Water Mondays

Happy New Year to everyone!!! Can’t believe this is the end of the year already. It has had it’s ups and downs and I am ready to ring in a new one!! So looking forward to bringing you fresh and innovative recipes, ideas, tips and crafts for the New Year!! I hope each and every one of you have a safe and happy New Year and you celebrate it to the fullest!! To help you with some last minute prep I bring you these six recipes. I hope you enjoy my picks as much as I did finding them. I tried giving you full flavor but lightened things up a bit after those big meals and treats over the holidays. Enjoy!!

Cheers and Happy New Years!!!!!!!!!!!!!!!!!

Our first pick is a French Pear Martini by Freutcake, what a classy looking drink this is to toast the New Year. Simply love it!!

I love this idea of Veggie Shooters by Skinny Taste. I did something similar at Halloween so you can grab a little glass and munch. Great idea!!

Smoked Salmon Appetizers by Kimba’s Kitchen are perfect. I love smoked salmon and there is nothing easier than this but so full of flavor and a healthy choice for an appetizer.

Another lightened up appetizer is Cucumber Shrimp Appetizer by Bite delite. Adding flavors to your water when you cook your shrimp only enhance their flavor like she did in this very simple recipe.

I am sure you have all seen these before by now but they are a party hit and not too crazy on the waist line. Mini Caprese Salad Bites are brought to you by JoCooks. Simple and full of taste and I think I ate this every night when I was in Italy.

Last but not least are these lovelies, yes they are not light but you won’t eat 12 of them because you won’t serve that many to your guests!!! One or two would be great but a full flavor punch for New Years Eve!! Oysters Rockefeller by Bite Sized.


#VHExcitement Giveaway

I am so thrilled to be able to offer you this giveaway. VH sauces has supplied this giveaway to you so you can try some of the recipes I have shared with you over the past two days. It is a total prize package of $25.00 and is only open to Canadian residences. Good luck everyone and it is easy to enter. Remember each task has to be a separate entry. If you lump them all together on one comment you will only get one entry.

The winner will be chosen randomly by “And The Winner is” on January 13, 2013 at noon MST. Entries are simple and are listed as follows.

1. Go to the VH website and choose a favorite recipe and come back to tell me what it is in the comment section.

2. Like VH facebook page and come back and leave a comment that you have done so.

3. Like my Facebook page and come back and leave a comment that you have done so.

4. Follow me on Twitter and come back and leave a comment that you have done so.

5. Follow me on Pinterest and come back and leave a comment that you have done so.

That’s it, five easy entries to win!!! Good Luck!!


#VHExcitement Pork Tenderloin Tid Bits

Here is our second recipe using VH sauces and this one we all loved so much. It was fast and easy and makes a great appetizer or meal. We had it as both, first in these little lovely spoons and then later with a salad and rice. This is perfect to ring in the New Year with and your company will truly be wowed!!!

The second jar of sauce I received was a VH Medium Rib Sauce, I didn’t want to do ribs but I stayed with the pork. I thickened the sauce and it was out of this world good. We all raved about it and I will be making this again for sure. It is a quick versatile meal.

#VHExcitement Pork Tenderloin Tid Bits
Recipe type: Appetizer or Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 for entree
A versatile dish that can be an appetizer or an entree.
  • 1 pork tenderloin (~1 lb.), Cut into small ½" chunks
  • 1 tsp. salt
  • Pepper to taste
  • ½ tsp. garlic powder
  • ⅓ cup flour
  • 3 Tbsp. olive oil
  • 200 ml. VH Medium Rib Sauce
  • Basmati rice
  • Toasted sesame seeds
  • Green onions, sliced green only
  1. Whisk flour together with the salt, pepper and garlic powder. In a plastic bag or bowl toss the pork in the flour mixture.
  2. Fry the pork in three batches with 1 Tbsp. of olive oil at a time in a large fry pan until browned. Heat the rib sauce in a medium saucepan and when the pork is done add it to the sauce. Bring to a simmer and cook until thickened. You can add a little more sauce if the mixture becomes to thick.
  3. Serve over basmati rice garnished with sesame seeds and green onions.

Disclosure – I am participating in the VH Excite Your Dinner blog tour by enCompass Media on behalf of Con Agra Foods. I received compensation as a thank you for participating and for sharing my honest opinion