Strip Steak with Hazelnut Cream Sauce #whatsyourid

May 23, 2013 By

I cook…a lot!  For quite some time, I have been able to make just about anything that I feel like making.  As such, it has long been pretty hard for me to say what my favorite foods or flavors are.  I actually wrote a paper about that very subject when I was in college!  Maybe that’s why I am always experimenting with different kinds of foods and flavors.  I’m looking for my newest favorite!  So my preferences tend to ebb and flow.  Lately, I have been kind of entranced with hazelnuts.  I don’t know what it is, but they just have this particular flavor that has my attention lately.  I have even taken to adding International Delight’s Hazelnut cream to my coffee with outstanding results!

As I am ever the experimenter, though, I figured, why stop there?  If coffee creamer is mostly cream, then wouldn’t it stand to reason that a flavored creamer would make an amazing cream sauce?  Well, I thought it would!  So here’s what I did:

Strip Steak with International Delight Hazelnut Cream Sauce

International Delight Hazelnut Cream Sauce over Strip Steak

This really couldn’t be simpler!  Take two strip steaks and season them with salt and pepper.  Take a heavy pan (like cast iron) and place it over medium-high heat.  Add a little butter or oil and let it heat up.  put the steaks in for 2-5 minutes per side depending on how well done you like them.  Take them off of the heat and set them aside to rest.  Add about 2 cups of creamer to the pan and toss in some peppercorns.  Let it reduce by about half.  Slice up the steak and spoon the sauce on top.  Serve with your choice of sides.  Easy, right?

Stripe Steak with Hazelnut Cream Sauce

So, obviously, my ID is Hazelnut cream.  I shared it with the world at http://whatsyourid.com.  I’m hoping to win some pretty cool prizes for that! Maybe a VISA gift card, a new mixer, or even a Magical Trip! Plus I might have an opportunity to be featured as an ID Fan of the Week.

International-Delight-Map

What’s Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com. 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

What’s Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com. 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Sweet Corn Black Bean Salsa Featuring Sunshine Sweet Corn

May 6, 2013 By 1 Comment

Is there anything better than fresh, local sweet summer corn right off of the stalk?  What can beat a freshly shucked ear of corn cooked for about 3 minutes and topped with a pat of butter?  How about a little dusting of cayenne to spice things up a bit?  Maybe instead of boiling them in water, you can coat them in a little olive oil and char them up over the the grill.  That smoky, charred flavor is just incredible.

Every summer we wind up getting dozens of ears of corn from our local farmers.  We eat it fresh or prepare it and freeze it for use all winter long.  We even freeze the cobs so that we can make corn broth!  What happens when we run out, though?  You can always buy corn in the frozen section for cooking up as a side dish.  A little salt and pepper and some butter and you are all set.  In the early spring, though, fresh corn can be pretty hard to come by.

Still, knowing that summer is coming up has me ready for just a little taste of fresh corn.  You can buy packaged corn in the produce section of most supermarkets and that can be a pretty close approximation, especially if you are using it in dish that calls for fresh corn, like our Sweet Corn Black Bean Salsa.  Serve this up with crispy tortilla chips and taste the sweetness from the corn, the creaminess of the black beans, the sharpness of the red onion, and the tang of the lime.  As easy as this recipe is, why would you buy anything in a jar?

Sweet Corn Black Bean Salsa Recipe

Sweet Corn Black Bean Salsa

Ingredients

4 ears of corn, shucked
1/2 red onion, diced
1/2 red bell pepper, diced
1-15.25 oz can black beans, drained and rinsed
1/4 cup chopped cilantro
juice and zest of 2 limes
1 tsp. garlic powder
salt and pepper to taste

Directions

Fill a pot 3/4 full of well salted water.  Bring the water to a boil and add the corn.  Keep on a low boil for about 5 minutes.  Remove to an ice water bath and set aside to cool.  Slice the kernels off of the cob and move into a large mixing bowl.  Combine all other ingredients into the mixing bowl and stir well.  Allow to sit for a couple of hours before serving.  Enjoy!

 

Sweet Corn Black Bean Salsa Recipe

 

Ready for a chance to win? Sunshine Sweet Corn is hosting the “Livin’ The Sweet Life” contest with chances to win one of 3 prize packs worth over $200!

Check out Sunshine Sweet Corn’s website!

What is your favorite sweet corn recipe? Leave us a comment and let us know what you love to make or what you think about this recipe!

NOTE: “I participated in a campaign on behalf of Mom Central Consulting for Sunshine Sweet Corn. I received a gift card to purchase a product sample to facilitate my review and a promotional item as a thank you for participating.”

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Meatless Monday: Vegetarian Charquican

April 22, 2013 By 3 Comments

On my recent trip to Chile, I was on the lookout for traditional dishes that I could bring back home to share with my family and with yours.  One dish that really stood out as something that my family would love to eat was a simple peasant dish called charquican.  Charquican is, traditionally, a Chilean beef stew.  It was originally made with beef jerky, or charqui.  As I understand it, most people just use stew beef.  Typically, people will mash up potatoes and winter squashes and add whatever veggies they have hanging around.  It really seems to be a “clean out the fridge” kind of dish.  That’s right up our alley!

Charquican-1

The version that I had during my trip was a little more dressed up.  With a red pearl onion pickled in a red wine sauce, drizzled in a butter sauce, and topped with a nice piece of salmon, the restaurant version of charquican was really something special.  However, the homeyness of the base really shone through for me.  Since it was served as a side dish, there was no beef.  This struck me as a great opportunity for a Meatless Monday!  As such, one of my first recipe attempts after coming back from Chile was to make this meatless version of charquican.  I hope you enjoy!

Charquican-2

Vegetarian Charquican

In order to make this side dish into a filling, and satisfying, main meal, I added mushrooms and topped the whole thing with a poached egg.  The meatiness of the mushrooms and the velvety egg yolk combine to really bring this whole thing together.  I’m a big eater and one serving was all I needed to leave the table happy.

Ingredients

5 large red potatoes, cut into half-inch cubes
3 Tbsp. olive oil
1 medium onion, diced
8 oz. mushrooms, sliced
2 cloves garlic, minced
3 sprigs thyme
1 tsp. paprika
1-12 oz bag frozen mixed veggies
1-15 oz can pumpkin
1/2 cup white wine
salt and pepper, to taste
2 tsp. merken (optional)
8 eggs

Directions

1.  Place the potatoes into a medium-pot, cover with water, salt well, and bring to a boil.  Boil until potatoes are tender.  Drain and set aside.

2.  Heat the oil in a large skillet over medium-high heat.  Add the onion and mushrooms.  Season with salt and pepper and allow to cook until beginning to brown, about 3-5 minutes.  Add garlic, thyme, and paprika.  Cook another 2-3 minutes.

3.  Add mixed veggies and potatoes.  Stir to combine.  Season with salt, pepper, and merken, if using.  Allow to cook until the mixed veggies are warmed through.  Add pumpkin and wine.  Stir until thoroughly combined.  The mixture should have a creamy texture holding the potatoes and vegetables together.  If the mixture is too tight, add another splash of wine or water until you reach the desired consistency.  Cover and put over a low heat to stay warm.

4.  Fill a wide saucepan with water and allow to come to a simmer.  Crack eggs into individual bowls and pour into the water.  Turn off the heat and cover.  Let stand for about 4 minutes.  Remove to a paper towel to drain.

5.  Scoop the charquican onto a plate.  Top with one of the poached eggs.  Serve and enjoy!

Do you think that you could tell the difference between my dish and the one served at the restaurant?  What would you change to have this fit your family?  Would you like to see more of these dishes from Chile?  Leave us a comment and let us know!

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Hidden Valley: Sandwich Spreads & Dips

April 17, 2013 By 2 Comments

I was excited to make a quick dinner for the family using the new Hidden Valley Sandwich Spreads and Dips recently! Hidden Valley Sandwich Spreads & Dips are available in four delicious flavors and with one-third the calories of mayonnaise and only 2 grams of fat per serving.

I am excited to announce that my Garlic Parmesan Baked Chicken recipe is featured over on Relish! The recipe only has three ingredients and is perfect for a quick weeknight meal for a family on the go. We did have leftovers from this meal and Beth said it reheated great at work so you might even make extras to have for lunches.

simply parm chicken 4-sb

I suggest serving the Garlic Parmesan Baked Chicken with a tossed salad for a healthy dinner that the whole family will love.

How would you use the new Hidden Valley Sandwich Spreads in your next meal? Would $1,000 help? Enter the Create Craveable Sandwiches Sweepstakes for your chance to win.

Thank you to Hidden Valley™ Sandwich Spreads & Dips for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

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Easter Food Ideas with Great Value

March 12, 2013 By 3 Comments

It will be Easter before you know it!  At our house, that means tons of ham, mashed potatoes, all the fixin’s, and loads and loads of Easter candy!  The candy is never too hard to get rid of.  (Beth just takes it to her candy dish at work!)  The leftovers can be a bit of a hassle sometimes.  I mean, seriously, who wants ham dinner every night for a week??  We have a plan for some of that excess ham.

Another thing that can be kind of difficult is to make a special Easter-themed treat that isn’t candy.  In the past, Beth has made coconut cakes (because of the fuzziness of the coconut), but I’ve never been a big fan of coconut.

Today, we are going to show you how to make some Ham and Cheese Pockets using Great Value brand crescent rolls and a festive Easter Bunny Cookie Cake made with Great Value brand refrigerated chocolate chip cookie dough.  Hopefully, these tasty treats will inspire you to make your own money-saving treats!

Ham and Cheese Pockets

Easter Leftovers Ham and Cheese Pocket

Alright, so these require a little time, but very little effort.  Two packages of Great Value crescent rolls and some leftover ham and shredded cheese was all it took.  I probably could have filled them a little more, but I was a little paranoid about them busting open all over the sheet pan!

Ingredients

2 cans Great Value crescent rolls
leftover ham, diced into 1/4-inch cubes
shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

Separate out the individual crescent rolls.  You should have 16 altogether.  Place two next to each other.  Top one with ham and cheddar, making sure to leave space at the edges.

Stretch the second roll out over the toppings and crimp the edges with a fork.  Place onto a sheet pan.  Repeat with remaining ingredients.

Bake at 350 for 12-15 minutes and allow to cool slightly before serving.  Enjoy!

 

Easter Bunny Cookie Cake

Easter Bunny Cookie Cake

Who doesn’t love a chocolate chip cookie?  Well, we decided to turn our great big, giant cookies into this amazingly cute Easter Bunny!  In fact, we put our kids to work to make some of this.  (Pictures of that to come later!)  Isn’t that a great idea?  It’s an easy way to occupy the kids while you are whipping up Easter dinner.

Ingredients

2 tubes Great Value refrigerated cookie dough
2 cans vanilla frosting
colored frosting for decorating or vanilla frosting with food coloring
jelly beans
licorice strips
colored sugar
any other decorations you want

Directions

Preheat oven to 350 degrees.

Spread one tube of cookie dough into an 8″ cake pan.  Do the same with the other tube.  Bake at 350 for about 25 minutes  or until cooked through and set.

Remove from oven and allow to cool completely in the pan.  Remove from pans.  Place one cookie onto a large serving platter.  Place the other onto a cutting board and cut as shown below.

Arrange pieces of cookies onto a serving platter as shown below.

Completely ice the cookies with the vanilla icing.

Let the kids help decorate!  Use pink for the ears, color the bowtie, and give the bunny some eyes, a nose, a mouth, and some whiskers.  The sky’s the limit!  Have fun decorating and then have even more fun eating him all up.  Enjoy!

Do you have anything special that you do at Easter?  How do you keep the kids busy?  What do you do with your leftovers?

 

 

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Shopping Therapy or Baking Therapy

February 21, 2013 By 334 Comments

These are two types of therapy I love. I will be the first to admit the shopping therapy rarely happens though … you know this whole life on a budget thing plus a job and family that keeps me busy. Baking Therapy on the other hand, I seem to find time for that. Some times it is after the kids go to bed and I bake just for the sake of baking. That is tonight. I printed out two recipes and didn’t have the ingredients for them. I search through my Pinterest Cakes Board and couldn’t find a recipe I wanted to make that I had the ingredients for there either.  I needed to bake so I kept looking and ended up on my Pinterest Cookie Board. I found the recipe for Skillet Baked Candy Bar Stuffed Double Cookie so I used that for my inspiration.  don’t need to eat the cookies … sure I will eat one or two but the baking is the therapy not the eating for me. I think it is the measuring and mixing and creating that I love. So …. Ta-Da …

Cookie Surprise Sundae

 

OK I was ready to take the picture and Brian (This Cookin’ Dad took over and styled that picture. What do you think?)

Want to make your own Cookie Surprise Sundae?

I totally cheated.

Ingredients

2 rolls of Sugar Cookie dough

1/2 roll of Chocolate Chip Cookie dough (or use the full thing!)

approximately 12 piece of candy (we used Reese cups, Twix, Snickers, Kit Kat bars that were left over from gosh knows what candy collecting event the kids attended … the Christmas parade maybe?)

Directions

Heat the oven to 350 degrees. Spray your cast iron skillet with a cooking spray. Press one package of sugar dough into the skillet. Place candies on top and add the chocolate chip cookie dough to the middle of the candies. Cover the top with sugar cookie dough. Bake for 35-45 minutes. I baked it for 35 minutes and it is gooey so if you like gooey for the lesser time!

Flip it out of the skillet onto a cutting board. Cut into pieces with a pizza cutter. Top with ice cream and chocolate syrup. Enjoy!

I don’t need to eat the cookies … sure I will eat one or two but the baking is the therapy not the eating for me. I think it is the measuring and mixing and creating that I love. Well, I don’t even need to measure or mix apparently. I can just create and be happy but apparently I need to go shopping so that I can make those recipes I printed out today!

How about you? Do you like shopping therapy or baking therapy? Well you can either go shop for shoes or go buy baking supplies because Cosmetic Surgery Center of Maryland is offering one of our readers a $50 Visa gift card.  Good luck in the giveaway!

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NOTE: No compensation was received for this post.

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Tiramisu Lightened up for Valentine’s Day

February 14, 2013 By 17 Comments

Happy Valentine’s Day!!  Can I just tell you that it has been a very long Beth Week.  Our 10th wedding anniversary was on Sunday, Beth turned 24 again on Tuesday, and today is Valentine’s Day.  After a week of planning surprises and special stuff for my sweetie, I am just a wreck!  Still, I didn’t want to just phone it in for Valentine’s Day.  Thankfully, International Delight Light Iced Coffee was here to help me make a velvety, luscious tiramisu for my darling while saving me a little extra effort.  Together, we not only lightened up the effort; we lightened up the whole dessert!

Just because we are watching what we are eating doesn’t mean that we can’t enjoy a little treat from time to time.  Still, we do have to watch what we are putting into it our desserts.  The International Delight Light Iced Coffee help me to make a pretty quick take on tiramisu with a little bit of calorie savings as well.  On top of that, if you are a regular reader, you know that Beth is not overly fond of coffee of any sort.  So, while the texture of tiramisu may be something that she can get into, the flavor, even the smell, has always turned her away from it.  With that in mind, I picked the Mocha flavor and integrated that into the marscapone cheese so that we got barely a hint of the coffee, just enough to enhance the chocolate throughout the rest of the dish.

And yes, there is plenty of chocolate.  In addition to the mocha in with the marscapone, I added a fair amount of cocoa powder and then whisked it until it was light and fluffy.  I also made a double strength hot chocolate, sweetened with a little powdered sugar.  I drizzled that over cubes of pound cake (not lady fingers, I know, but trust me, you won’t put this down!).  I topped the drizzled pound cake with marscapone mixture and grated some dark chocolate right on top.  Beth could hardly taste the coffee flavor and definitely was not turning down a second bite!  For me, I was in heaven with a great big serving of the tiramisu and a glass of the International Delight Light Iced Coffee over ice.  YUM!!

tiramisu cups

Individual Mocha Tiramisu

Ingredients

1 cup milk
9 Tbsp cocoa powder, divided
3 Tbsp powdered sugar
8 oz marscapone cheese
1/2 cup Mocha Flavored International Delight Light Iced Coffee
1 lb frozen pound cake, cut into 1/2 inch cubes
dark chocolate squares for grating 

Directions

Heat milk over medium heat.  Add 6 Tbsp cocoa powder and whisk until completely combined.  Turn off heat and allow to cool completely.  Once cool, stir in powdered sugar until completely dissolved.  Pour into a container and refrigerate until ready to use.

In a large mixing bowl, combine marscapone, coffee drink, and 3 Tbsp cocoa powder.  Whisk until thoroughly combined and continue whisking until the mixture begins to thicken, resembling a thick whipped cream.  Scoop into a container and refrigerate until ready to use.

To assemble:  Add pound cake cubes to an individual serving bowl or glass.  Drizzle chocolate mixture over the pound cake.  Top with marscapone mixture.  Grate dark chocolate over the top.  Dig in and enjoy!

Are you a fan of International Delight products?  If not, why not?  If so, make sure that you join them on Twitter and Facebook for all of the latest updates. Check out our full shopping experience over in our Google + Album.

Do you enjoy tiramisu?  Give this version a try and tell us what you think?  What tips do you have for making a special dessert without all of the fuss?  Leave us a comment and let us know.

 

I am a member of the Collective Bias®  Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias® and White Wave.  All opinions expressed are my own. #cbias #SocialFabric

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Maison Le Grand

January 25, 2013 By 11 Comments

This is post will feature Maison Le Grand, the fifth of final finds that we will feature from the DC Metro Cooking Show back in November! Watch this week for ALL of these finds as they might make a great Valentine’s gift for your love or even your kids … or maybe a teacher … or even yourself!

Details …

La Maison Le Grand is a leader in the production of cold-processed sauces. Our products are inspired by both the gourmet quality of fine European cuisine and West Coast influence on healthy, natural foods. We combine tradition and innovation. Our motto is: “artisans of the third millennium!”

Their products include Garden Pesto, 4 Nuts and Cheese Pesto, Sun-dried Tomato Pesto,  Roasted Red Pepper Pesto, and Tzatziki!

Our Thoughts …

We had the opportunity to try several of the Le Grand products. Beth loved the Sun-dried Tomato Pesto. The kids found the Tzatziki to be a great dip for a veggie tray! But I had to make something. I made several dishes with these product but the everyone really loved the last minute Mozzarella-Pesto Pizza I made one night!

Le Grand Mozzarella-Pesto Pizza Recipe

Mozzarella-Pesto Pizza

Ingredients

1 ball of pizza dough (we used store bought)

1 Le Grand  4 Nuts and Cheese Pesto

Shredded Mozzarella Cheese

Directions

1. Roll out the pizza dough and place it on a slightly oiled baking sheet.

2. Put a thin layer of the Le Grand  4 Nuts and Cheese Pesto. (You won’t use the whole package!)

3. Sprinkle with cheese. If Beth is at your house, double the amount of cheese as she loves anything extra cheesy!

It doesn’t get any easier than that for a quick at home dinner. You would pay a lot for a pesto pizza at a restaurant and it probably won’t taste as great! Check out Le Grand’s link on Where to Buy? their products to find it in a store near you! If you are into Social Media, you can find Maison Le Grand on Facebook and Twitter to keep up with their latest recipes and products!

Have you tried Le Grand products yet? Would your family enjoy the Mozzarella-Pesto Pizza? Leave me a comment and let me know!

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Shredded Turkey Chili with Del Monte Petite Cut Diced Tomatoes

January 24, 2013 By 213 Comments

Del Monte has announced they have two new varieties of diced tomatoes! They are Del Monte Petite Cut Diced Tomatoes with Green Chilies and Del Monte Petite Cut Diced Tomatoes with Chipotle Chilies. 

Del Monte Petite Cut Diced Tomatoes

This recipe uses the Del Monte® Petite Cut® Diced Tomatoes with Chipotle Chilies!

To help inspire creativity in the kitchen, Del Monte is also launching the “Del Monte Southwestern Tomato Kick-Off Sweepstakes,” on Pinterest which will give us and you a chance to share entertaining tips and recipes, featuring the new Del Monte Southwestern-Style Petite Cut® Diced Tomato varieties. One lucky winner will take home an exciting entertainment package including: a Sony® 55” LED TV, Bose® home theater system and Sony® Blu-ray player (ARV $4,779.00 USD). This contest runs from January 21st through February 15th. Official Sweepstakes Rules*- http://bit.ly/11bK144 This prize would make for some great TV viewing parties!!  

 Did you know? The majority of Del Monte products are picked at the peak of ripeness and canned on the same day, to ensure nutrients and flavor are locked in

We are excited to share a recipe with you for Shredded Turkey Chili!

Shredded Turkey Chili

Shredded Turkey Chili

This recipe was brought to life one night when we have some leftover shredded turkey and bell peppers and I needed something interesting for dinner.  The Del Monte Petite Cut Diced Tomatoes with Chipotle Chilies added a nice spice and smokiness that really brought the rest of the ingredients together.

Ingredients

2 Tbsp olive oil
1/2 small onion, diced
1 clove garlic, minced
1 large bell pepper, diced (I used half of a green and half of a yellow.  Have fun with it!)
1 tsp cumin
1 tsp chili powder
2 cups shredded turkey
1 14.5 oz can Del Monte Petite Cut Diced Tomatoes with Chipotle Chilies, drained
1 14.5 oz can stewed tomatoes
salt and pepper to taste
sour cream (optional)
green onions, chopped (optional)

Directions

Heat olive oil in a medium pot over medium heat.

Add onion, garlic, peppers, cumin, chili powder, and salt and pepper.  Allow to cook about 5 -7 minutes or until onions are translucent.  Add turkey and warm until it shreds easily as you stir it around.  Add the tomatoes with chipotle and cook for 3-4 minutes.

While the rest of the chili cooks, puree the stewed tomatoes in a food processor.  Pour the contents into the chili.  Allow to simmer for another 10 minutes.  Serve with sour cream, green onions, rice, and/or corn chips and enjoy!

 

Into Social Media? Find Del Monte on Facebook, Twitter, and Pinterest. Check out our Del Monte Southwestern Tomato Kick-Off Pinterest Board too!

We are excited to offer a giveaway to our readers thanks to Del Monte! One reader will receive a gift pack that includes: (1) Del Monte® Petite Cut® Diced Tomatoes with Green Chilies, (1) Del Monte® Petite Cut® Diced Tomatoes with Chipotle Chilies, and $25 Visa gift card.

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NOTE: The Del Monte products, information and both gift packs have been provided by Del Monte.

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Nielsen-Massey Vanillas for the Holidays

November 16, 2012 By 46 Comments

Is your house ready for baking this holiday season?! We are well under way in the baking season it seems and were excited to start using the Nielsen-Massey Vanillas.

Brian first tried out the Nielsen-Massey Vanilla Extract in his Mini-Pecan Tarts Recipe. He loved the flavored they added. I wasn’t up for baking with a cold but I could warm up for sure. The hot chocolate the kids had earlier this evening looked yummy but I wanted real hot chocolate not from a packet so I decided to go a holiday route and came up with a Peppermint Hot Chocolate!

Ingredients

1 cup (8 ounces) 2% milk

3 tbsp chocolate syrup

1 dozen mini marshmallows

1/8 tsp Nielsen-Massey Pure Peppermint Extract

Directions

Combine the milk and chocolate syrup in a microwave safe mug. Microwave on high for one minute. Stir to combine the chocolate and milk. Add Nielsen-Massey Pure Peppermint Extract and stir again. Top with mini marshmallows. Stir to melt marshmallows or enjoy with them still floating there!

What do you think? Are you ready for a yummy, warm hot chocolate drink?

The lovely folks at Nielsen-Massey want to kick your holiday baking off too! They are offering one of our readers a giveaway prize pack that includes: 2 oz Madagascar Bourbon Pure Vanilla Extract, 2 oz Pure Peppermint Extract, 2 oz Pure Chocolate Extract, 2 oz Pure Almond Extract, and A Century of Flavor.

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