A few weeks ago I shared some of my favorite items from the Good Cook range ... psst, don't forget to enter the giveaway and collect icon codes.
Today though, I want to show you a fun summer treat that is perfect for kids and adults, and that uses one of those items.
I think you know which item I'm talking about, right? The fruit baller.
So this fun little tool makes summer entertaining, kids lunchboxes, and mealtime extra fun.
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Celebrating National Hispanic Heritage Month? I've got a few ideas for table settings, and a recipe for Shrimp Ceviche over at Blissfully Domestic.
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Last week I attended an event by the California Strawberry Commission in Newport Beach. We went to True Food Kitchen, which I just love.
We ate a lot of freshly prepared strawberry dishes including strawberries stuffed with goat cheese, strawberry and heirloom tomato bruschetta, strawberry salad lettuce cups, and chocolate pudding topped with fresh strawberries (to name just a few). We also indulged in Strawberry and Rhubarb Mojito's.
We listened to speakers such as David Grotto (registered dietician and author), A. G. Kawamura of Orange County Produce, my friend Caryn Bailey of Rockin Mama, and of course Jodi Reinman of the California Strawberry Commission.
Here are a few strawberry facts you might not know:
And according to David, if I eat more berries, I may even be able to remember where I left my car keys. Maybe I should actually try this. I misplace my car keys a lot.
Here are a few delicious strawberry recipes courtesy of the California Strawberry Commission.
You will find even more delicious recipes on the California Strawberry Commission website. They also have a pretty fabulous Pinterest board you need to follow.
Enjoy!
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Do you remember last year when BlogHer was in San Diego and I attended a fantastic food photography and styling workshop hosted by Hillshire Farm? Well, once again Hillshire Farm are sponsors of the BlogHer conference (being held in New York) and have asked me to create a 'simplicious dish' using one of their smoked sausage varieties. Chefs on site at BlogHer will be preparing my dish (and those of other bloggers), and displaying them as vanity plates at the Hillshire Farm booth (#1005) to give you a ideas for not only preparing smoked sausage dishes at home, but also as inspiration for you to create your own dish with the chefs at the booth.
So although chefs at the Hillshire Farm booth will not be preparing these kabobs on site, they will be preparing a slightly different version of this dish for the booth which will be more along the lines of the veggies, and polska kielbasa on rice, I really wanted to show you yet another way to serve this dish at home. It's a very simple, quick to make dish that is not only perfect for appetizers, but you could make full-size kabobs (as opposed to the mini versions I made) and serve with rice for dinner. I also did not need my husband to grill these outdoors, I was able to grill 10 at a time on my small indoor counter-top grill.
makes approximately 15 mini kabobs
Ingredients:
Turn the indoor grill onto medium-high and pre-heat.
Combine the olive oil, balsamic vinaigrette, minced garlic, and thyme in a small bowl and set aside.
Next, prepare the rest of your ingredients - slice the beef polska kielbasa, chop the stems off the mushrooms and spinach, and prepare the onion and green pepper into bite-sized pieces.
Thread the ingredients onto small skewers and using a basting brush sweep a little of the balsamic vinaigrette mixture onto each kabob. Turn that side down onto the grill and add the vinaigrette mixture to the other side. Grill the kabobs for around 12-15 minutes, turning frequently, you will want to be able to smell those mushrooms and see the grill marks.
Once grilled add one last sweep of vinaigrette mixture over the top of each and serve.
Visit the Simplicious Dishes by Hillshire Farm booth (#1005) during the conference and get creative with the chefs to make your own savory dish using a combination of fresh ingredients, herbs, and smoked sausage.
Don't forget to take the No Kid Hungry Pledge while you are there and Hillshire Farm will donate $5 to Share our Strength for every pledge taken.
Disclosure: This post was sponsored by Hillshire Farm.
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Thank you to Hunt’s for sponsoring this post and encouraging my culinary skills! Visit Hunt’s Signature Recipe Collection to find tons of delicious ideas for using Hunt’s tomatoes in your meals.
This is a very simple dish and perfect for a party appetizer, or just to enjoy for lunch.
Roasted Tomato and Pancetta Bruschetta
Ingredients:
Turn the oven onto 325F.
Gently combine the tomato, artichoke, pancetta, onion, garlic, thyme, salt, and pepper in a bowl.
Place a piece of foil over a cookie sheet. Spread the tomato mixture over the foil and place in the oven for appoximately 30 minutes.
Slice the baguette and place on a second cookie sheet. Brush with just a little olive oil and place in the oven for the last 8 minutes of the tomato mixture cooking (or more, depending on how browned you prefer your bread, I don't like it very crunchy and brown).
Transfer the tomato mixture to a bowl and top with parmesan cheese and basil. Serve with the toasted bread slices.
Tip: If using a dish such as this for a party appetizer, leave some of the bread fresh, place in a basket and serve with dishes of gourmet oils and balsamic vinegar for dipping.
Did you know: The red antioxidant, lycopene is found naturally in tomatoes. We get most of our lycopene from tomatoes and its absorption is two to three times greater in canned tomatoes than raw tomatoes.
Visit www.Hunts.com for more recipes, and check out the Hunt’s Recipe Rewards program for some great coupons!
Disclosure: Thank you again to Hunt’s for sponsoring my post. Find more ideas for cooking with tomatoes at Hunt’s Signature Recipe Collection. I was selected for this opportunity by the Clever Girls Collective. All opinions expressed here are my own. #HuntsRecipe #spon
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UPDATE: This giveaway has ended and the winner Rebecca Shockley has been notified.
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Ingredients:
Heat the oven to 400F and line a baking sheet with parchment paper
Top your puff pastry sheet with pizza sauce, cheese and pepperoni.
Fold over one edge and carefully roll the puff pastry and toppings into a log.
Brush a little egg over the top and sprinkle on some dried basil.
Using a very sharp knife cut the pizza roll into slices that are about 3/4 inch thick.
Lay the slices on one side on the parchment paper and bake for about 15 minutes.
** These would make a great appetizer for your New Years Eve party.
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Now for the GIVEAWAY! I know we are all crunching numbers this holiday season as we purchase gifts and buy ingredients for our holiday meals so with thanks to Ragú® I'm giving one person a $300 gift card.
To enter you will need to do the following and leave a comment for each thing you do.
Mandatory entry:
Extra entries:
This sweepstakes is open to entrants with US mailing addresses only , who are over the age of 18. No purchase necessary. Void where prohibited by law. Ends Friday, December 30, 2011 at 9pm PST. One winner will be drawn via random.org and will receive a gift card for $300 to spend how they wish.
Disclosure: This post has been compensated in connection with my appointment as an ambassador in the Ragú® Mom’s the Word on Dinner Program. Visit http://www.facebook.com/ragusauce to join the conversation.
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