Slow Cooker Butternut Squash with Ginger & Dried Fruit Recipe ♥ Recipe

Today's Thanksgiving recipe: A plain-looking but anything-but-plain tasting butternut squash side dish, bright with ginger and slightly sweet with orange and dried fruit. It's cooked in a slow cooker, oh-so easy and oh-so good.

On Saturday, I stood in the detergent aisle at the Walmart, already confounded by too many choices only to be blasted by a perky Jingle Bell Rock from the sound system. As if the detergent decision wasn't enough, to hear, you know, Christmas music in September, I could have melted into an anything-but-red-and-green puddle right then and there.

But an early Thanksgiving? Bring it on! American Thanksgiving is early this year, which actually makes the time between Thanksgiving and Christmas almost manageable. But the Canadians are even more sensible with an October Thanksgiving, this year a week early too, on October 8. Most years, I cook a turkey for Canadian Thanksgiving, a sort of prelude to the big family gathering in November: not so this year, I fear.

But this is an easy, oh-so-tasty side dish for Thanksgiving, especially since it's cooked in a slow cooker because we all know how quickly the oven gets overloaded cooking that big meal.
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Mexican Pizza with New Phillsbury Artisan Pizza Crust & a Giveaway!

New Pillsbury® Artisan Pizza Crust with Whole Grain is the perfect canvas for a culinary masterpiece, or should we say master-pizza! Just add your favorite ingredients and enjoy a hot, fresh meal in minutes. Whether your family loves pepperoni, veggies, or the works, the possibilities are endless with New Pillsbury Artisan Pizza Crust with Whole Grain. 

• With 16 grams of whole grain per serving, this is a pizza crust the whole family will love
• Now available in the refrigerated section of your local grocery store

I had the opportunity to try this pizza dough out the other night.  It rolled out beautifully and baked up nicely and was very delicious.  The family didn't even notice it was whole grain crust because it was so delicious.  It made for a super quick and easy dinner.  In fact this recipe is so simple I feel a bit silly sharing it with you, but it was tasty!!

Mexican Pizza

1 pizza crust
1 can refried beans
1/2 cup ranch dressing
1 pound hamburger cooked and seasoned with 1 packet of taco seasoning
2 cups shredded cheese (more or less if you desire)
chopped olives
chopped tomatoes
shredded or chopped lettuce
Bake crust according to the package directions. (approximately 10 minutes)
While crust is baking brown hamburger, drain and add the taco seasoning packet.
Remove crust from oven and spread the refried bean over the top, and then the ranch dressing.  Layer the hamburger, olives and cheese and bake for another 8-10 minutes.
Top with lettuce and tomatoes and serve with salsa on the side.

Now the awesome news...One lucky reader will get to try it out with this incredible gift package:



 

VIP coupon for  New Pillsbury Artisan Pizza Crust with Whole Grain
$10 gift card (ingredients)
Baking sheet
Oven mitt
Pizza cutter

It is a great and delicious one!!

If you can't wait  to try the new Pillsbury Artisan Pizza Crust with Whole Grain there is a printable coupon for $1.25 off one package here.

http://www.rafflecopter.com/rafl/display/28202f3/" rel="nofollow">a Rafflecopter giveaway

Good luck and Let's make some pizza!!

 

 The product, gift pack, information, and additional sample have been provided by Pillsbury through MyBlogSpark all opinions are my own..

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Pennsylvania Dutch Green Beans with Bacon ♥

Today's vegetable recipe: A hearty late-summer or fall side dish. (Thanksgiving? Yes that too, especially Canadian Thanksgiving which falls in mid October when it's often still quite warm.) The beans are topped with a sweet 'n' sour sauce, crispy bacon and a chopped egg.

Cookbooks are always welcome gifts but The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer was an inspired choice. For starters, these inscriptions were penned by two of my favorite cook's grandchildren. Yes, they brought tears:

Dear PopPop, I like gardening with you. Teach me how to cook from the garden. I love you, A.J.
Dear Grandpa, I like your garden! Here's a book on how to cook with it! Love, E.

Two days later, "PopPop" aka Grandpa and the kids selected recipes from the cookbook, shopped for groceries and set up to cook dinner. What a feast! A venison loin rubbed with mustard, oil and fresh herbs. Homemade biscuits, light as air! Green beans topped with a sweet-sour sauce, bacon and a chopped egg. "How are the green beans?" I asked at the table. "Fantastic!" murmured E., reaching for another bite.

Twas grand.
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Beef Steak Healthy Recipe | Healthy Beef Recipe Bistek Quick Recipe tips

 Healthy Beef Steak or Healthy Beef Recipe Bistek

Ingredients
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil

Procedures:
Mix lemon juice or kalamansi and soy sauce. Add meat, garlic and ground pepper. Mix well. Let stand in refrigerator for 30 minutes.

Heat a skillet. Add the oil. Saute the onion rings. Remove from pan and drain on paper towels. Keep warm.

Reheat the oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the meat is cooked, pour the marinade into the pan and boil for 1 minute. Place slices of meat on a plate. Place the onion rings on top. Pour sauce over meat and onions. Serve immediately.

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Chillin' Coleslaw

I have searched long and hard for a good coleslaw recipe.  My family has endured lots of failures in this effort, so I was so excited to finally make one that not only did they LOVE it, but ate every bit of it.  It reminds me a little of the coleslaw at KFC.  I named it Chillin' Coleslaw because  I believe the secret is letting it chill in the fridge for awhile.  

Chillin' Coleslaw
8 cups shredded cabbage (or diced)
1/4 cup shredded carrot
(or if you are lazy like me 2 bags of coleslaw mix from the grocery store.)
2 Tablespoons minced onions
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk + 2 teaspoons lemon juice
1/2 cup mayonnaise
1 1/2 Tablespoons white vinegar
2 Tablespoons lemon juice

Mix your 1/2 cup milk with the 2 teaspoons lemon juice and let sit forabout 5 minutes. 
Pour your shredded cabbage, carrot and onions in a bowl and toss to mix together.
Mix sugar, salt, pepper, milk/lemon mixture, mayonaise, vinegar and lemon juice together.  Add more seasoning or sugar if desired.  Pour over cabbage mixture and mix thoroughly.  Cover and put in the fridge to "chill" for a few hours or overnight.

Enjoy!!

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Great Progresso Soup Coupons

Though summer is winding down, soup season is just gearing up! If you´re craving rich and creamy flavors, but don´t want to splurge on calories, the two new creamy flavors of Progresso® Light soups are here with a reason to celebrate!
At 100 calories per serving, now you can indulge in warm, creamy soups like Light Creamy Potato with Bacon and Cheese* and Light Chicken Pot Pie Style* without feeling guilty. Packed with indulgent, satisfying flavor, these two new Light creamy soups are the perfect way to make thoughtful eating decisions without sacrificing incredible taste.

• These two new Progresso Light creamy soups are joining the lineup of more than 40 flavorful soups that are 100 calories or less per serving
•  These Weight Watchers® endorsed soups have 100 calories and a 2 PointsPlus value per serving
•  The Creamy Potato with Bacon & Cheese variety boasts pieces of potato with savory bacon and rich cheese flavor
•  The Chicken Pot Pie Style variety exudes a home-style essence with cuts of white-meat chicken, hearty potatoes and classic vegetables

Is your mouth watering yet? Want to give these new Light creamy soups a try? Then grab your soup soon and download a printable coupon here for $1.25 off the purchase of 4 cans of Progresso® soup today!
Also don't forget to take advantage of the $0.65 savings off the purchase of 1 can of Progresso® Recipe Starters Cooking Sauce with this coupon.

Now off to look at the ads and get me some soup!!

Coupon and information provided by MyBlogSpark and Progresso.

 

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Beef Roast Braised Zinfadel Recipe | Healthy Beef Roast Braised Zinfadel Recipe Tips

Beef Roast Braised in Zinfandel Recipe

Prep time: 15 minutesCook time: 3 hours, 30 minutes

INGREDIENTS
1 (3 1/2 pound) chuck roast, boneless
Salt and ground black pepper
4 oz pancetta, cut into 1/4-inch cubes
2 medium onions, chopped medium (about 2 cups)
2 medium carrots, chopped medium (about 1 cup)
2 ribs celery, chopped medium (1 cup)
1 Tbsp tomato paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
1 can (14 1/2 ounces) diced tomatoes, drained
1 Tbsp chopped fresh oregano
1 teaspoon minced fresh rosemary

Procedures

• 1. If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. In many supermarkets chuck roasts will already be properly trimmed. Salt the roast well and set aside at room temperature while you prepare all the other vegetables
• If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. Salt the roast well and set aside at room temperature while you prepare all the other vegetables.
• Pour a little water into a Dutch oven or other heavy, lidded pot. Set the pot over medium heat and add the diced pancetta. As soon as the water begins to simmer, lower the heat to medium-low and slowly crisp up the pancetta; the water allows some of the fat in the pork to render out without charring the pancetta. When the pancetta is crispy and brown, remove it with a slotted spoon and set aside.
• Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, increase the heat to medium and brown all sides in the pot. Once the meat has browned remove it to a bowl and add the onions, carrot and celery. Shake salt over the vegetables while they cook. Increase the heat to medium-high and saute for 2-3 minutes.
• Add the tomato paste and stir well, saute for another 1-2 minutes. Add the garlic and cook a minute more. Increase the heat to high and add the tomatoes, the pancetta, herbs and red wine. Put the beef roast into the pot, cover, place in the 300°F oven and cook for 3 hours. At the halfway point, turn the beef roast over.
• Remove the pot from oven and transfer beef to a large bowl; Cover with foil to keep warm. Let the liquid to settle in the pot for a few minutes, if you'd like, skim off some of the fat with a wide shallow spoon. Boil the sauce until it is reduced to about 3 1/2 cups.Strain the Liquid through a large fine mesh strainer . Add any juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper.
• Cut the meat into roughly 1/2-inch-thick slices and pour the sauce over them. Serve 

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Pork Roast with Mushroom Gravy Pork Recipe | Healthy Pork Roast Recipe tips

Pork Roast with Mushroom Gravy

Ingredients
1 (5 to 7 pound) pork loin or butt
1 whole head garlic, cloves separated and peeled
Emeril's Red Hot Sauce or other hot sauce
1 tablespoon Essence, recipe follows
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
2 tablespoons teriyaki sauce
1 teaspoon Worcestershire sauce

For the Gravy:
6 tablespoons butter

4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
1 pound button or cremini mushrooms
2 tablespoons teriyaki sauce
   Salt
   Freshly ground black pepper

Directions

• Preheat the oven to 450 degrees F.
• Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
• Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
• Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
• While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
• Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.

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The Bread That Never Fails

I'm sure that this bread recipe doesn't turn out perfect for everyone every time, but you will find it is so simple, easy and you will be hooked.  I personally have only had incredible results with it.  I received this recipe from a friend who not only is a great cook but an incredible photographer.  She took our family pictures a few years ago and considering what she had to work with they were amazing!! You can check her and her work out here.  Anyway back to the bread one word it is delicious!! 

The Bread That Never Fails
3 cups warm water
1/3 cup oil
1/3 cup honey
1 1/2 Tablespoons Yeast (4 1/2 teaspoons)

Mix together for 1 minute. Let sit for 10 minutes until spongy.

Then add:
1 Tablespoon salt
4-8+ cups wheat flour (it took me 8 and I uses half wheat/half white flour)

Start with 4 and add just enough that the dough pulls away from the sides of the bowl. Knead for 2 minutes. Shape into a big ball. Cut into three pieces and shape into loaves.

 Place in greased bread pans. Let rise just to the top of the pan. 

 **DO NOT PREHEAT OVEN**

Set the oven temperature to 350 degrees and put your loaves in.  Bake for 30 minutes or until the loaves are golden and sound hollow when you tap on them. 

I always rub the tops of my loaves with butter when they first come out of the oven.  Something my grandma always used to do and it adds a little bit of flavor to the bread!!

Delicious!!

 

Thanks Angie!

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Chicken Breasts with Lime Sauce Quick Recipe | Healthy Chicken Recipe Chicken Breasts with Lime Sauce Tips

Chicken Breasts with Lime Sauce

Ingredients: 
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed

Procedures: 

• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
• Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
• Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve.

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Sage Pork Chops Quick Recipe Guide | Healthy Pork Recipe Sage Pork Chops Quick Recipe

Sage Pork Chops

Ingredients
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

Procedures: 
Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.

Separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

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Swiss Chard Skillet Supper Recipe ♥ with Tomatoes, Corn, Feta, Fresh Dill & Toasted Walnuts

<< Today's vegetarian supper recipe: A quick 'n' easy way to cook Swiss chard with other vegetables, here, tomatoes and corn. One of the best vegetarian dishes I've made all year! Low carb, low fat, and just Weight Watchers 3 points. Healthy and delicious, no beating that combination! >>

Call me late to this party, the online project that health-conscious food bloggers launched while I was off for awhile this summer. The idea is to explore a new "power food" every week following the list from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients. I'm arriving near the tail end of the vegetables, these are the ones the book identifies as "power food" vegetables: artichokes, asparagus, avocados, beets, bell peppers, broccoli, brussels sprouts, carrots, kale, mushrooms, spinach, sweet potatoes, swiss chard, tomatoes, winter squash. Of all these? The one I have the least connection with is Swiss chard so after all, the timing is excellent.
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Betty Crocker Shake-N-Pour Dessert Mixes Giveaway

The sweet smell of mouth-watering desserts baking in the oven is now just a shake away! New Betty Crocker® Shake-N-Pour™ Dessert Mixes let you get to the fun faster and with less mess.

• Varieties include delicious Chocolate Brownie, Confetti Cupcake, and Chocolate Cupcake
• Betty Crocker Shake-N-Pour Dessert Mixes are now available in the baking aisle at your local grocers

These mixes are so easy (and fun) to make that even your kids will want to get in on the action. Simply add water to the dessert mix, shake, and pour into your favorite baking pan. In a matter of minutes you and your family can enjoy that same taste you love, in a fraction of time. Fun is just a shake away!
A few days ago we were craving something sweet and homemade.  Bad thing is we were low on groceries, no eggs, no milk...it was pathetic.  So we grabbed on of the Shake-N-Pour mixes, added some water.  My daughter did the shaking..

In no time flat we had some delicious brownies.  Simple and quick! It was awesome!!

Now for the great news!  One lucky reader will win this great Shake-N-Pour Prize Package.

All three varieties of the Betty Crocker Shake-N-Pour Dessert Mixes

60 minute baking timer

Treat stand

Oven mitt

How cool is that!!

Just enter below!!

http://www.rafflecopter.com/rafl/display/28202f2/" rel="nofollow">a Rafflecopter giveaway

Good Luck!!

The product, gift pack, information, and additional sample have been provided by Betty Crocker through MyBlogSpark. All opinions are my own.

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Grilled Squid Recipe Sea Food | Healthy Seafood Recipe Grilled Squid Quick Recipes

Grilled Squid

Ingredients:
500 g cleaned squid
1 tablespoon salt
1/2 cup coriander leaves
7 tablespoons fish sauce, dip
1 pinch pepper
2 garlic cloves, crushed
2 tablespoons peanut oil
1 teaspoon five-spice powder
1 teaspoon curry powder
1 tablespoon finely chopped lemongrass
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon lime juice
1 teaspoon sugar

Procedures:

• Rub the squid with salt and rinse.
• Slit and flatten the squid sac and make diagonal cuts on the inside surface.
• Cut into bite-sized pieces.
• Set aside in a bowl.
• In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds.
• Put the squid inside the bowl with the marinade and leave for 1 hour.
• When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side).
• Arrange on a serving platter and garnish with half-a-cup of coriander leaves.

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Steamed Blue Crabs | Healthy Steamed Blue Crabs Quick Recipes

Steamed Blue Crabs

Ingredients: 
36 live blue crabs
1/2 cup seafood seasoning
1/2 cup salt
3 cups beer
3 cups distilled white vinegar
1/4 cup seafood seasoning

Procedures: 

• Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
• Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
• Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
• Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.

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