I am changing Mouth Watering Mondays up a bit and making it a review of some of my best recipes. With over a year of blogging and doing it every single day, I have lots archived. If you only tune in occasionally you will have missed somethings. Plus some recipes just need to be highlighted again. Sometimes it will be just one recipe, sometimes a collection or a collage. They will be from the same month but a year prior so they will be still relevant and seasonal or just an all time favorite like this one.
We are going to start off with a bang. This has been my number one recipe forever. A huge hit on Pinterest. We have made these quite a few times and they are always devoured. Crispy on the outside and stringy gooey cheese on the inside. With just a hit of spice and an excellent dipping sauce also. If you haven’t made these yet, you need to. ENJOY!!
#SundaySupper for Mother’s Day!! I was thinking of my mom and how much I miss her when thinking of this Mother’s Day. She would make me stewed rhubarb when I was little and I so enjoyed it. I also remember pulling out a bright red stalk and sitting with a little bowl of sugar and enjoying the sweet tart treat!! Aaah, the memories of childhood.
I have made this for Amber before but she was younger. When I made it this time she adored it and has eaten almost all of it with a big helping of yogurt. This would make a great Mother’s Day brunch item too!! So pretty on the table in little cups and a perfect springtime treat plus it is easily made ahead. Mom would love the nostalgia of this compote and it can be easily jarred for a take home gift.
This one is for you Mom, I miss you and wish you a Happy Mother’s Day!!
Strawberry Rhubarb Compote for Mother’s Day #SundaySupper
Author: Tara Noland
Recipe type: Brunch
Prep time:
Cook time:
Total time:
Serves: 6-8
A beautiful Strawberry Rhubarb Compote for Mother’s Day
Ingredients
6 large stalks of rhubarb, chopped into ½ ” pieces
1 lb. fresh strawberries, sliced
1 cup sugar
⅓ cup orange juice
1 Tbsp. lemon juice
1 tsp. dried granulated orange peel or orange zest
Instructions
Add all the ingredients to a medium saucepan except the strawberries and simmer for 5 min., stirring occasionally. Add strawberries and continue to simmer for 7-10 min. or until the compote starts to thicken and the fruit had broken down. Let cool and serve with plain yogurt.
Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the
#SundaySupper hashtag, and remember to include it in your tweets to join
in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full
conference pass if you participate in the #SundaySupper twitter
chat from 7 to 8pm Eastern Time, and purchase your ticket during the
chat. The discount code is: SundaySupper. We hope to see you there!
Need a cocktail for brunch this weekend. Look no further than this outstanding libation!!! Mom, Dad and everyone will love this. It is quick and easy to make and if you leave out the alcohol the kids will like it too!! I got this recipe from my great friend Cheryl who’s daughter is bartending until she goes back to school in the fall. Thanks Lindsay for this recipe!!! This is my final day of #BrunchWeek and I hope you have really enjoyed yourself and I hope you have now some new ideas for brunch now or at anytime of the year.
We have a PinChatLive to announce the winners of all the wonderful prizes that we have offered to you this week. Come on over to see if you are a winner and enjoy the chat. Visit our #BrunchWeek page on Pinterest and see what it is all about, 2-3 pm EST today!!
Then on Sunday sit back and enjoy this amazing mojito with mom and the family.
I came up with this idea of a fruit salad with just a little extra zing. You don’t taste the Grand Marnier but it gives such a wonderful flavor. That and the melted popsicle. I have done a melted popsicle many times and it just adds the right sweetness. Bumping it up with the Grand Marnier added just the right touch. Amber said it was the best fruit salad she has ever had!! She couldn’t believe how great it was. Try this for Mother’s Day brunch. Enjoy!!
See what else we have to offer here today with all the wonderful recipes for brunch plus the last day of our amazing giveway!! Look at all the prizes!! Good luck!! Winners will be announced at the PinChatLive. Scroll down for more information.
Melt popsicle in the microwave and let cool. Stir in Grand Marnier. Mix fruit together and dress with the popsicle mixture. Serve immediately or refrigerate for no longer than 1 hour. Garnish with mint.
Closing out #BrunchWeek with a PinChatLive on Saturday, May 11, 2-3PM EST! Join us! Winners from the week’s #giveaways will be announced! Click on the badge here to go to the Pinterest page.
We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.
A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.
A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .
One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).
In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).
AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).
A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.
A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.
The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).
A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.
Prize #7:
From Whole Foods Orlando one lucky winner will receive: The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card
Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey
A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.
Come and enter here for all these amazing prizes. Sorry US residents only!!
I was dreaming up some brunch ideas for this weeks #BrunchWeek and I thought of french toast but not any ordinary french toast, oh no. A sandwiched french toast with something yummy in the middle. Something that would go well with yummy bacon and for some reason this idea popped into my head. I have done two days of savory dishes and now for something sweet. I know you will love this one. ENJOY!!!
Don’t forget about all the other great recipes we have here to share with you. Some wonderful brunch ideas to help celebrate Mom’s big day plus the biggest and best giveaway to date with over $1800 worth of prizes. Now you can’t get much better than that.
1 tsp. Turbinado Raw Cane Sugar and Stevia Blend or white sugar to taste
¾ cup raisins
¼ cup gold rum
⅓ cup hot water
5 eggs
¼ cup milk
8 slices of white bread
Maple syrup
Bacon, optional
Instructions
Soak raisins in rum and hot water for 1 hour. Drain saving 1 Tbsp. of the rum/water mixture. Set raisins aside.
Mix the cream cheese, maple extract, sugar and the reserved 1 Tbsp. of rum/water together and blend well. Mix in the raisins.
Whisk the eggs and milk together. Dunk the bread in the egg mixture, both sides and place on a teflon grill or non stick pan that is warmed over medium low heat. Flip and brown the other side. Spread a quarter of the cream cheese mixture on top and top with the another slice of bread that has been dunked both sides into the egg mixture and browned on the one side. Place toasted side down on top of the cream cheese mixture. Flip sandwich over and brown the last side and let cream cheese heat through. Repeat for the other sandwiches.
We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.
A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.
A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .
One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).
In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).
AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).
A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.
A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.
The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).
A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.
Prize #7:
From Whole Foods Orlando one lucky winner will receive: The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card
Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey
A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.
This is day 2 for me of 5 days of Brunch Week. Today I bring to you a recipe that we had many years ago at my girlfriends parents home. It was memorable!! My girlfriends mom Marion is an amazing cook and although we live far away I remember all the meals that we have had together and the warm and friendly visits at their home. Ken loved this recipe and has mentioned it over the years but we have not made it in a long time. It is perfect for a Mother’s Day brunch with tender spring asparagus!!
Come and see what all the other bloggers have for you today. Lots of great recipes and don’t forget to enter the GIVEAWAY!! Tons of amazing prizes to be won!! Over $1800 worth of prizes!!
¾ lb. asparagus, cut into one inch pieces and steamed for 2-3 min.
6 hard cooked eggs, sliced
Instructions
Melt butter in a medium saucepan, pour off 2 Tbsp. of butter and mix with bread crumbs, save for the topping and set aside.
Stir flour in to remaining butter and let cook for 2 min. stirring over medium heat. Do not brown. Remove from heat.
Gradually whisk in the milk, cream, nutmeg, salt and pepper. Cook whisking constantly until sauce is smooth and thickened, about 3 min. Remove from heat and stir in the cheese.
Preheat oven to 375F. In a buttered 1.5 L casserole alternate layers of sauce, asparagus and eggs, ending with the sauce.
Sprinkle the top with the bread crumbs. (Can be prepared to this point, covered and refrigerated. Bring to room temperature before baking).
Bake uncovered for 15-20 min. or until heated through.
Can be easily doubled for a larger group.
Note: To cook the perfect hard boiled egg. Place eggs in cold water in a pot and bring to boil over medium high heat. Once the water is boiling remove from heat and let stand in the hot water for 10 min. Let cool and peel by cracking the top and bottom of the egg. Slice with a egg slicer.
We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.
A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.
A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .
One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).
In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).
AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).
A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.
A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.
The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).
A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.
Prize #7:
From Whole Foods Orlando one lucky winner will receive: The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card
Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey
A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.
I have joined in for Brunch Week and I am so happy to be sharing my recipes and those of 31 other bloggers over the next five days. All this leading up to Mother’s Day!!! Here will be some amazing recipes to give mom that special day she deserves. There are also loads of prizes to win!! Check them all out they are amazing!!
Today I bring to you an amazing omelette. So easy and so delicious. One that my husband makes for me all the time. It is slowly and lovingly cooked to perfection and then inside is melting delicious brie cheese with the wonderful fresh taste of tarragon. This recipe is moving an omelette up to another level. I hope lots of moms enjoy this!! Happy Mother’s Day!!
Beat eggs and milk together and add tarragon. Heat a non stick small saute pan sprayed with cooking spray over low heat until warm. Add the egg mixture and swirl to evenly coat the bottom. Cover and let cook for 2-3 min. checking occasionally. Once the top becomes semi firm lay the cheese on half the omelette and cover. Cook for an additional 2-3 min. until cheese is melting and omelette is almost completely cooked. Fold over and serve.
We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.
A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.
A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .
One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).
In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).
AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).
A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.
A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.
The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).
A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.
Prize #7:
From Whole Foods Orlando one lucky winner will receive: The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card
Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey
A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.
While bloggy love is universal this giveaway is only open to US residents
Quote from Jane’s Adventures in Dinner
Just click on the link here to enter for all these amazing prizes!!
Day 4 of 5 Days of Sandwiches and I bring you an idea that Ken came up with and it is quick, easy and delicious!!! Craving homemade pizza but don’t want the hassle of making the dough. Try a pizza panini. We have a panini maker and nothing could be easier for a delicious sandwich than that!! There are endless combinations you can make that really makes it feel like a meal!! Put your own toppings in. Let the kids design there own!! It is fun, nutritious, easy and fast!! When we are talking sandwiches for dinner you do need to bump it up just slightly but this is not hard at all. ENJOY!!
Saute mushrooms and green peppers in ½ Tbsp. butter in a saute pan on medium low heat until tender about 5-7 min.
Butter the outside of the bread and place on a cutting board. On the opposite side spread a small amount of pizza sauce on both slices. On one slice add 3 slices of pepperoni and ¼ cup of cheese. On the other slice top with a ¼ of the mushrooms and green peppers. Place the sandwich together and cook on the panini press for 4-5 min or until browned on the outside and heated through. Repeat for remaining sandwiches and serve immediately.
We are celebrating Cinco de Mayo on #SundaySupper today!! Ole!! I loooooove Mexican food, can’t get enough!! We were all at a small Mexican store just a couple of weeks ago as Ken was hunting for some jarred whole jalapeno peppers. We bought lots of wonderful meals and items. One of them was a jar of mole sauce or paste. I had no idea what I would make with it at all. Then I looked at this week’s event and it is Mexican!! I started to think about that jar of mole, pictured it with chicken but then what to do with it. For some reason potato skins popped into my head but I didn’t want them deep fried but healthier, so here is my recipe for Chicken Mole Potato Skins. They turned out to be absolutely fabulous. Something I will for sure make again and again. A new found Mexican treat!! We all loved them so much!! Plus the homemade salsa went perfectly!!! Enjoy this week’s recipes and may they take you to a little sunny spot in beautiful Mexico!!
Chicken Mole Potato Skins for Cinco de Mayo #SundaySupper
Author: Tara Noland
Recipe type: Entree
Cuisine: Mexican
Serves: 6
A delicious Mexican meal!!
Ingredients
3 large baking potatoes, washed and dried
Cooking spray
400 gm. of cooked chicken
¼ cup mole paste
1 cup chicken broth
¾ cup mozzarella, shredded
Salsa
1 cup frozen corn, defrosted
1 large tomato, chopped
⅓ large sweet white onion, chopped
½ cup cilantro, chopped
juice of one lemon
Salt to taste
Instructions
Preheat oven to 350F. Spray potatoes with cooking spray evenly and place on a small baking pan. Bake for approx. 1 hour or until done. Let cool enough to handle.
Mix salsa ingredients together and refrigerate. Shred chicken and set aside.
Mix mole with the chicken broth and heat in a medium saucepan, whisking to mix together.
Preheat oven to 475F. When potato are slightly cooled slice in half lengthwise and scoop out some of the middle the potato to desired thickness. Spray the cavities with cooking spray and return to the oven to brown, 10-15 min. Add the chicken to the mole sauce and heat through.
Fill the potato skins with the chicken mole and divide the mozzarella cheese among the potatoes. Broil until the cheese melts and is lightly browned, 2-3 min.
Day 3 of 5 Days of Sandwiches and I bring you an easy and so full of flavor sandwich. Try to think outside the box when making a sandwich especially for dinner. You want something different than just two slices of bread. So far we have used naan and tortillas for our first two sandwiches Today a big crusty bun!! This sandwich takes just that little time to BBQ and we are all wanting that now that the sun is shining and the days are warmer.
Taco seasoning doesn’t have to be used just for tacos. You can purchase a jar from Epicure and use it for so many things. I love Epicure because it is so low in sodium unlike a lot of store brands. It has only 10 mg. of sodium per tsp! Today we used it both on the chicken and in the mayonnaise. For the mayonnaise you only need a tsp. or so of the chipolte in adobo so freeze the rest in small portions to use in other recipes.
Don’t you just love a big ‘ol sandwich, so full that it is bursting at the seams. The wonderful smokey slightly warming chipolte mayonnaise pulls this sandwich all together. I hope you try this and love it as much as we did. ENJOY!!
1 tsp. sauce from chipolte chilies in adobo sauce, or to taste
1 tsp. Epicure Taco seasoning
Instructions
Mix Chipolte mayonnaise ingredients together. Season chicken breasts with taco seasoning and grill 4-5 min. per side on medium heat on the BBQ or until cooked through. Slice on the diagonal. Divide the mayonnaise among the four buns. Top with the chicken, bacon and lettuce and serve immediately!!
