Saturday, May 28, 2011

Foodie News - Guy Gourmet

To celebrate the beginning of summer as well as the grilling season, Men’s Health food blog ‘Guy Gourmet’ kicks off a 10-week series called “10 Foods Every Man Must Grill.” Each Friday, starting today, ‘Guy Gourmet’ will feature a grilling recipe from a well-known chef. This week, Eric Ripert of Le Bernardin in New York City shares his recipe for “Grilled Lobster with Sauce Vierge.” Over the course of the series, nine other notable chefs including Tadashi Ono, Adam Perry Lang, and Elizabeth Karmel will share their favorite grilling recipes.

To follow the series at Guy Gourmet and check out the series’ first recipe, visit:

Friday, May 27, 2011

Zesty turkey wrap for quick lunches

Guest post written by Emily Shelton

I've never minded preparing and fixing food for myself. I actually love to cook! But there are just some times when I wish that I had the chance to whip up something really great but I don't have the time to do it. So I like to figure out shortcuts for little dishes that I just throw together in a matter of minutes.

But I tend to over think these things, so I went online to get some inspiration for really simple quick meals to make that don't require cooking or baking. When i was online looking up some stuff like that I came across the website and after I looked through it a little bit, I decided to sign up for a new internet service for my apartment through it.

I found a quick recipe for a zesty turkey wrap that sounded delicious so I've made that a couple of times, which includes ingredients that I kind of already have around the kitchen anyway. Also, I love hummus and I can throw that in the wrap too to add a little more flavor.

Thursday, May 26, 2011

And the winner is....

Thanks for the great response! The winners of the trial packs of Cascade Complete All-in-1 Action Pacs are:

jezinthekitchen said...
I can't tell you how many times I have placed an empty but dirty casserole dish in the oven because of lack of counter space and forgotten it - and then turned the oven on to preheat for another meal. Ugh. It's my worst kitchen habit! Hopefully someday I'll have a kitchen with LOTS of counter space :)

Jodi said...
Hey there! Need some cooking help, glad you sent me to your blog! And trying a new recipe in a new pan could deffinatley be fun!
May 16, 2011 1:20 PM

Anonymous said...
Love your blog. Worst thing to clean is the brownie pan with the insert to make individual brownies. Even after soaking, it never gets completely clean in the dishwasher. Sheila
May 19, 2011 10:00 AM

Anash said...
scarmbled eggs is what i hate cleaning! Thanks for the chance to win!! What a lovely giveawayanashct [at] yahoo [dot] com
May 17, 2011 10:28 PM

Becky Vance said...
I am the worlds worst at not cleaning up the night I cook. Cascade is real good for the next day
May 18, 2011 5:14 PM

And, the lucky winner of the $15 Wal-Mart Gift Card is:

Anonymous said...
lasagna is always the worst!!! Amy :o)
May 25, 2011 8:34 AM

Congrats to all the winners! Please e-mail me at with your name & mailing address so I can mail out your prize.

My thanks to P&G for providing me with the Cascade Complete All-in-1 ActionPac Kit, 6 trial packs, information, and the $15 Walmart gift card to giveaway through MyBlogSpark.

Legal Disclaimer:
This product review was based on using complimentary Cascade product provided by P&G. Bloggers also received a Walmart® gift card to share with their readers. P&G does not represent or warrant the accuracy of any statements or product claims made here, nor does it endorse any opinions expressed within this blog site.

Tuesday, May 24, 2011

Buffalo & Bleu Chicken Salad

Summer means salads! I've been experimenting with different recipes for homemade salad dressings. This one is a bleu cheese dressing, but it tastes great without the cheese too. I'd say this recipe makes two good servings of the dressing. I added leftover Simple Boneless Buffalo Chicken Tenders to romaine lettuce for a great dinner.

Bleu Cheese Dressing
2 tablespoons Kraft Miracle Whip Dressing
1 tablespoon honey
1 tablespoon Grey Poupon Dijon Mustard
2 tablespoons Red Wine Vinegar
1 teaspoon Balsamic Vinegar
2 tablespoons aged bleu cheese
1 tablespoon finely chopped red onion
salt/pepper to taste
Whisk all ingredients together until smooth. Serve over romaine lettuce and top with chicken tenders.

Monday, May 23, 2011

Foodie News - 45th Pillsbury Bake-Off

Entries for the 45th Pillsbury Bake-Off® Contest are in and judging is now underway. And once again the Pillsbury Bake-Off® Contest is letting You Be the Judge!

Beginning May 12, 2011, America will have the opportunity to vote for 10 of the 20 original recipes posted on The recipes will be posted in pairs every two weeks and during each two-week period, consumers will have the opportunity to cast their vote for their favorite of the two recipes. Voting is limited to one vote per person per each pair of recipes. Voters must be registered members of and 18 years of age or older as of May 1, 2011 to participate.

At the end of two weeks, the home cook whose recipe receives the most votes in each pair will become a finalist in the 45th Pillsbury Bake-Off® Contest taking place in Orlando, Florida from March 25-27, 2012...getting one step closer to the $1 million grand prize. The contest will feature 100 original recipes-90 recipes whose creators will directly earn a spot at the competition and the 10 winning recipes determined by people like you through You Be the Judge!

Saturday, May 21, 2011

Simple Boneless Buffalo Chicken Tenders

I frequent a great Mexican restaurant that serves the best hot wings. The sauce is the best part, but I also like that the wings are not breaded. They are deep fried and then covered in the yummy sauce. I love this sauce so much that I finally asked how they made it. Two ingredients - hot sauce and melted butter. No wonder it tasted so good! I love butter too, but I'm constantly looking for ways to cook without it or at least by reducing it. I honestly didn't expect to find a bottled sauce that tasted as good as the homemade kind. Then I ran across Frank's" RedHot Hot Buffalo Wings Sauce. I've been a fan of their hot sauce for years and decided to give the wing sauce a try - especially since it didn't call for butter! So, this delicious recipe has only two ingredients - chicken tenders and the sauce. You can add as much or as little sauce as you want as it's not 'super' hot. Just do a taste test first to see how much you want to use. The sauce thickens as it cooks. I used boneless chicken tenders, but you could use breaded or wings. Happy cooking!
Simple Boneless Buffalo Chicken Tenders

8-12 boneless chicken tenders
1/2 cup Frank's" RedHot Hot Buffalo Wings Sauce
Pre-heat oven to 375 degrees. Place tenders in a shallow dish and cover with wing sauce. Cook for 35 minutes or until chicken is done. If using frozen, follow package directions for thawing/cooking times.

Friday, May 20, 2011

Foodie News - Food Network June Highlights


“Food Network Star” Season 7 Kicks-Off Sizzling Summer Programming

Two New Series Premieres: “Bobby Flay’s Barbecue Addiction” and “Extreme Chef”

Plus: Season Premiere of “Cupcake Wars” and Father’s Day Fun On-Air and Online

Food Network jumpstarts summer on Sunday, June 5th at 9pm with the return of the number one series, Food Network Star, kicking off the most exciting and challenging season to date with countless guest stars and 15 finalists vying for their own Food Network show. On-air and online, Food Network also serves as the most comprehensive grilling destination this summer. Primetime “Grilling Week” programming starts off with the Best In Smoke season finale on Sunday, May 29th at 9pm and continues with 20+ hours of hit series from Sunday, May 29th – Saturday, June 4th from 8-11pm. And, 12 hours of “In The Kitchen” daytime programming feature the best-of-the-best grilling recipes from Food Network favorites on Saturday, June 4th from 7am-2pm and Sunday, June 5th from 7am-12pm including the series premiere of Bobby Flay’s Barbecue Addiction on Sunday, June 5th at 11am. Plus, online at, fans can access the ultimate grilling guide with expert recipes, tips and techniques including eight exclusive videos with Bobby Flay. In Food Network’s new series, Extreme Chef, premiering Thursday, June 30th at 10pm, chefs compete in seemingly impossible challenges for the chance to win $10,000. Cupcake Wars returns for its third season on Tuesday, June 14th at 8pm. Viewers can also get ideas for the perfect Father’s Day with an on-air theme weekend on Saturday June 11th from 7am-2pm and Sunday, June 12th from 7am-12pm along with an online package at featuring exclusive content from Guy Fieri. Join the Food Network conversation on Facebook and Twitter.


Best In Smoke: Premieres Sunday, May 29th at 9pm

After three grueling episodes of competition, three of the best barbecue masters are left to compete for the ultimate title of “Best In Smoke.” In the season finale, the competitors’ culinary knowledge and stamina are tested as they face off in three catered events in one day. Each location showcases a different element of the New York lifestyle including ballparks, Broadway and bars. The finalists must feature brisket in at least one of their meals, which can take up to 12 hours to cook. With their eye on the prize, this final battle determines which competitor wins the $50,000 grand prize and the coveted title of Best In Smoke.


Food Network Star: Premieres Sunday, June 5th at 9pm

Food Network’s number one series, Food Network Star, returns for season seven with the most intense tests of talent and exciting guest stars. With 15 finalists vying for the ultimate dream job, his or her own Food Network show, they strive to follow in the footsteps of their culinary idols. The finalists must first prove they have the charisma and culinary prowess to impress the selection committee: host/judge Bobby Flay, new selection committee member Giada De Laurentiis and Food Network executives Bob Tuschman and Susie Fogelson. Culinary competence and on-screen star potential will surely separate a true star from just another cook in the kitchen. For more information and press materials, visit the online press site.

· Premiering Sunday, June 5th at 9pm – “Lights, Camera, Cook”

In the two-hour season premiere, the 15 finalists meet in Los Angeles at Hollywood’s famous Grauman’s Chinese Theater to kick off the competition with a breakfast dish that best represents their personal culinary style. Next, the competitors head to the Original Farmer’s Market in Los Angeles to meet Alton Brown (Good Eats, Iron Chef America), who places the finalists in five groups of three, challenging them to create an on-air promo for a “night of programming” with a four-course meal, presented to a panel of media member judges including Mario Lopez (Extra), Hal Rubenstein (InStyle) and Jess Cagle (Entertainment Weekly).

· Premiering Sunday, June 12th at 9pm – “In the Line of Fire”

In this 90-minute super-sized episode with two eliminations, the remaining 14 hopefuls, joined by pizza-throwing champion Tony Gemignani, put their own personal twist on pizza. With a surprise elimination after the first challenge, the 13 finalists dive in to the next competition in three groups to make restaurant dishes accessible to the everyday cook at home. Scott Conant (24 Hour Restaurant Battle), Anne Burrell (Secrets of a Restaurant Chef, Worst Cooks in America), and Pat and Gina Neely (Down Home with the Neelys) join to critique the contestants not only on flavor and creativity, but also on the ability to adapt the recipe for the average consumer.

· Premiering Sunday, June 19th at 9pm – “Dueling Desserts”

To kick off this sugary sweet 90-minute episode, the 12 finalists make dinner using only Hershey’s ® products. Then, surprise guests Duff Goldman (Ace of Cakes) and Robert Irvine (Restaurant: Impossible, Worst Cooks In America) challenge the 12 finalists to create a “Dueling Dessert” party. Two teams, two personalities and two different demands - the contestants set out on Team Duff and Team Robert to create decadent dessert dishes to suit the tastes of their team captains.

· Premiering Sunday, June 26th at 9pm – “Cougartown and Paula Deen”

Season five Star winner, Melissa d’Arabian (Ten Dollar Dinners), kicks off the episode by challenging each of the 11 finalists to create an amuse bouche in 45 minutes using Kellogg's ® cereals, toaster pastries, and items typically found in a home kitchen. Michael Symon (Iron Chef America) joins the contestants as they present their dishes. Then they head to the set of ABC’s hit series Cougar Town where the finalists are divided into five teams and challenged to create an on-set meal for the cast and crew. Paula Deen (Paula’s Best Dishes), Courteney Cox, show creator Bill Lawrence and other cast members are on hand to evaluate the final product.


Bobby Flay’s Barbecue Addiction: Premieres Sunday, June 5th at 11am

The quintessential grill master Bobby Flay takes outdoor grilling to a new level in his daytime cooking series. Surrounded by a sea of grills and the tools he loves, Bobby transforms a backyard into a mecca of barbecue deliciousness using flavor-packed ingredients from around the world. With his arsenal of expert grilling techniques, Bobby showcases everything from charcoal, to smoke, to global Q and proves why he’s truly addicted to barbecue.

· Premiering Sunday, June 5th at 11am – “Pacific Northwest Fresh Off the Grill”

Bobby uses Pacific Northwest crown jewels to create Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens with Apple Cider Vinaigrette; Dungeness Crab Steamed on the Grill in Ginger, Soy, Lime & Mirin with Soy Dipping Sauce; Cedar Planked Burgers with Grilled Walla Walla Onions and Mushrooms.

· Premiering Sunday, June 12th at 11am – “Wine & Dine Barbecue”

Bobby takes inspiration from California Wine Country as he cooks Ribeye with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress; Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette; Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Seed Dressing; and Grapes-Almonds-Fresno Chiles.

· Premiering Sunday, June 19th at 11am – “Greek Barbecue… Opa!”

Bobby grills up a Greek-inspired menu includingGyros with Radish Tzatziki and Oregano Vinaigrette with Grilled Plum Tomatoes; Charcoal Grilled Shrimp; Calamari with Grilled Lemons; Smoked Tomato-Black Olive Relish; and a Grilled Fingerling Potato Salad with Feta, Green Beans, Olives & Red Wine Vinaigrette.

· Premiering Sunday, June 26th at 11am – “Cuba on the Q”

Bobby gets his groove on as he whips up Cuban barbecue classics including Cuban Pulled Pork Tacos with Guava Glaze and a Sour Orange Red Cabbage Jicama Slaw, Tirado de Mahi Mahi and Cuban Skirt Steak with a Tomato Escabeche and Mango Steak Sauce.

Extreme Chef: Premieres Thursday, June 30th at 10pm

Whether extracting ingredients from a block of ice or using a Swiss Army knife as a lone cooking utensil, three chefs are pushed to their physical and mental limits in each episode of Extreme Chef. The series takes chefs out of their kitchen comfort zone to test their wits, adaptability and artistry as they must adapt to extreme conditions and unpredictable factors including swimming across a lake for ingredients and constructing a makeshift stove in only 30 minutes. In a series of arduous challenges, the competitors must impress judges and various guest critics with their out-of-box culinary masterpieces to earn the title Extreme Chef.


Cupcake Wars: Premieres Tuesday, June 14th at 8pm – “Kentucky Derby”

It will be a real horse race when four talented cupcake bakers vie for the chance to have their delicious displays featured at the red carpet celebration for the famed Kentucky Derby.


Food Network is the one-stop destination for grilling and entertaining with primetime and daytime programming and a complete online package featuring hundreds of recipes, techniques and expert tips on how to plan a perfect summer soiree. Below is a list of all premiere episodes airing during the themed programming blocks.

Primetime Grilling Week (May 29th – June 4th from 8-11pm every night)

· Iron Chef America: Premieres Sunday, May 29th at 10pm – “Symon vs. Mooking”

· Diners, Drive-Ins, and Dives: Premieres Monday, May 30th at 9pm – “Grillin’ and Smokin’”

· Meat and Potatoes: Premieres Monday, May 30th at 10pm – “Kansas City Barbecue Tour”

· The Best Thing I Ever Ate: Premieres Monday, May 30th at 10:30pm – “Smoky”

· Chopped: Premieres Tuesday, May 31st at 10pm – “Grilling”

· 24 Hour Restaurant Battle: Premieres Thursday, June 2nd at 10pm – “Grill vs. BBQ”

· Outrageous Food: Premieres Friday, June 3rd at 10pm – “27 Ton Grill”

Daytime Grilling Weekend (Saturday, June 4th from 7am-2pm and Sunday June 5th from 7am-12pm)

· Big Daddy’s House: Premieres Saturday, June 4th at 9am – “Lunch Special”

Aaron cooks up a BLT with Blue Buffalo Aioli, Beer Braised Brats, Big Daddy’s Funked Out Chef Salad and Thai Noodles with Grilled Chicken.

· Mexican Made Easy: Premieres Saturday, June 4th at 9:30am – “Marcela’s Mexi-Grill”

Marcela grills Mexican-style with Grilled Rib-Eye with Roasted Garlic and Ancho Butter, Mexican Requeson Spread with Grilled Tostadas, Grilled Calabacitas and Bean Salad and Tequila Drenched BBQ Honey Peaches.

· 30 Minute Meals: Premieres Saturday, June 4th at 10am – “Texas 2-Step”

Rachael helps conquer a big bad appetite with a Tex-Mex meal loaded with flavor, including Smoky Chipotle BBQ Potted Pork Tenderloin and Roasted Jalapeno Poppers.

· 5 Ingredient Fix: Premieres Saturday, June 4th at 10:30am – “Mighty Aphrodite Meal”

Claire has a Greek feast fit for the gods with Tzatziki, Sliders With Ground Lamb and Feta, Whole Marinated Chicken, and a Cucumber and Tomato Salad.

· Paula’s Best Dishes: Premieres Saturday, June 4th at 11am – “Fire Up The Grill!”

Paula grills up new favorites with her son Jamie such as Grilled Artichokes and Bacon-Rosemary Dip, Grilled Radicchio and Walnut Salad, Grilled Tuna Steaks with Lemon-Pepper Butter, and Cream Scones with Grilled Strawberries and Orange Cream.

· Secrets of a Restaurant Chef: Premieres Saturday, June 4th at 12pm – “The Secret to Pulled Pork”

Anne shares her recipes for all-American favorites with Pulled Pork, Homemade Apple Cider Vinegar BBQ Sauce, Broccoli Stem and Carrot Slaw and Spiked Lemonade.

· Dessert First: Premieres Saturday, June 4th at 12:30pm – “Raise the Dessert Bar”

Anne welcomes the neighborhood kids over for some fun and delicious dessert bars including Smoky S’mores Bars, Raspberry Crumble Bars, and Bridge Mix Bark.

· Giada At Home: Premieres Saturday, June 4th at 1:30pm – “A Girl’s Grill”

Giada grills for her girlfriends, but not the typical burgers and hot dogs. Instead, she cooks up Grilled Pineapple, Bananas and Grapes; Grilled Corn and Cheese Cakes; and Beet, Apple and Cheese Pizzettes.

· Guy’s Big Bite: Premieres Sunday, June 5th at 10:30am –“Guido’s Great Gumbo”

Guy whips up a meal inspired by the south, with Tempura Fried Okra, Spicy Ranch Dressing and Smoky Chicken Gumbo.

· Bobby Flay’s Barbecue Addiction: Premieres Sunday, June 5th at 11am – “Pacific Northwest”

Bobby uses Pacific Northwest crown jewels to create Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens with Apple Cider Vinaigrette; Dungeness Crab Steamed on the Grill in Ginger, Soy, Lime & Mirin with Soy Dipping Sauce; Cedar Planked Burgers with Grilled Walla Walla Onions and Mushrooms.

Online, offers the ultimate grilling guide featuring recipes and techniques perfect for summer entertaining. With tips, menus, and how-to guides from fan-favorite Food Network chefs including Bobby Flay, the Neelys, and Sandra Lee, offers up summer fare of all kinds from healthy hot dogs and tasty peach cobbler to chicken wings and refreshing libations. Content highlights include:

· Eight web-exclusive videos with Bobby Flay showcasing recipes and tips for everything from grilling with wood and perfect summer drinks to making beer can chicken and pizza on the grill

· 50+ burger recipes including Guy Fieri’s Killer Inside Out Burger and Bobby Flay’s Green Chile Cheeseburgers

· June calendar with one tip each day from Food Network chefs with helpful hints to maximize the summer season

· Spectacular summer menus including All-Star Al Fresco Menu, The Neelys’ Best Barbecue, Bobby’s Burger Bash, Classic Cookout Menu, Steak Lover’s Delight, Quick and Easy Cookout, Foolproof Summer Bash and Freshest Farmer’s Market Menu

· Sweepstakes offering a chance to win tickets to the Food Network New York City Wine & Food Festival


“Father’s Day” Weekend (Saturday, June 11th from 7am-2pm and Sunday, June 12th from 7am-2pm)

It’s a family affair on Food Network when the chefs serve up some of Dad’s food favorites during this “In The Kitchen” programming block. Online, serves up a how-to for the perfect Father’s Day picnic from Guy Fieri in addition to 50+ recipes to make the best Dad’s Day brunch.

· Big Daddy’s House: Premieres Saturday, June 11th at 9am – “All Grown Up”

· Mexican Made Easy: Premieres Saturday, June 11th at 9:30am – “Papa’s Party”

· 30 Minute Meals: Premieres Saturday, June 11th at 10am – “Never Had It So Good”

· 5 Ingredient Fix: Premieres Saturday, June 11th at 10:30am – “The New Steakhouse”

· Paula’s Best Dishes: Premieres Saturday, June 11th at 11am – “Celebrating Dads”

· Dessert First: Premieres Saturday, June 11th at 12:30pm – “Rock N’ Roll Retro Cakes and Shakes”

· Giada At Home: Premieres Saturday, June 11th at 1:30pm – “Dad’s Day”

· Guy’s Big Bite: Premieres Sunday, June 12th at 10:30am – “The Fieri Boys Go Fancy”

· Bobby Flay’s Barbecue Addiction: Premieres Sunday, June 12th at 11am – “Wine & Dine Barbeque”


In addition to the above new series, seasons and specials, Food Network premieres all new episodes of:

Food Network Challenge: Premieres Sunday, June 5th at 8pm – “Awesome 80’s Cakes”

Food Network Challenge: Premieres Sunday, June 12th at 8pm – “Romance Novel Cakes”


5 Ingredient Fix , 30 Minute Meals, Big Daddy’s House, Dessert First, Giada At Home, Guy’s Big Bite, Mexican Made Easy, Paula’s Best Dishes, Secrets of a Restaurant Chef, Semi-Homemade Cooking with Sandra Lee


24 Hour Restaurant Battle, Chopped, Diners Drive-Ins & Dives, Meat & Potatoes, Outrageous Food, The Best Thing I Ever Ate

# # #

FOOD NETWORK ( is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring and empowering through its talent and expertise. Food Network is distributed to more than 100 million U.S. households and averages more than 9.9 million unique web users monthly. Since launching in 2009, Food Network Magazine has tripled its rate base and delivers a circulation of 1.25 million. Headquartered in New York, Food Network has a growing international presence with programming in more than 150 countries, including 24 hour networks in Great Britain, India, Asia and Africa. Scripps Networks Interactive (NYSE: SNI), which also owns and operates Cooking Channel (, DIY Network (, Great American Country (, HGTV (, and Travel Channel (, is the manager and general partner.

Monday, May 16, 2011

Cascade Complete® All-in-1 ActionPacs™ & Gift Card Giveaway


I grew up with a manual dishwasher.  If you’re scratching your head, a manual dishwasher means we washed dishes by hand!  Maybe that’s why I’ve always been a firm believer in soaking dishes.  I love baking, but I really hate doing the dishes.  When MyBlogSpark gave me the opportunity to take the 24 Hour Cascade Challenge, I had to give it a try. P&G, through MyBlogSpark, sent me a Cascade Complete All-in-1 ActionPacs kit. 

The kit included:

  • A beautiful Corningware baking dish with glass lid for cooking & a plastic lid for storing or potlucks
  • 6 trial packs of Cascade Complete All-In-1 Action Pacs – one to use for my challenge and 5 for to share with you
  • Wal-Mart Gift Card ($15) for one of my lucky readers

That’s the easy part.  The hard part was the challenge.  I do not mean it was difficult to cook, but it was difficult to resist the temptation to soak the dish.  My instructions were:

  • Bake a Blueberry Cobbler
  • Set the empty baking dish out for 24 hours
  • Without rinsing, put it in the dishwasher with Cascade Complete

No rinsing!  No soaking!  No way!  But, I did it.  (By the way, the cobbler was delicious!).  The dish looked pretty sad the next day – all empty, dirty and abandoned.  I had blueberry stain nightmares.  I had my doubts, but the dish came out squeaky clean!  Will I rinse in the future?  Yes, it’s habit.  But, it’s nice to know I don’t always have to if I forget and leave a dish out overnight.

How about you?  Do you want to take the challenge too? 


It’s easy, but you do have to leave a comment on this post.  Maybe you could tell me about your dirtiest dish and how hard you had to scrub for it to come clean.  If you’re a follower of this blog, you get an extra entry.

The prize?  I have five trial packs of Cascade Complete All-In-1 Action Pacs to give away and one lucky reader will receive a $15 Wal-Mart gift card. 
Hurry though as this giveaway will end May 25, 2011 at midnight

My thanks to P&G for providing me with the Cascade Complete All-in-1 ActionPac Kit, 6 trial packs, information, and the $15 Walmart gift card to giveaway through MyBlogSpark.

Legal Disclaimer:
This product review was based on using complimentary Cascade product provided by P&G. Bloggers also received a Walmart® gift card to share with their readers. P&G does not represent or warrant the accuracy of any statements or product claims made here, nor does it endorse any opinions expressed within this blog site.

Saturday, May 14, 2011

Simple Stuffed Mushrooms


I make a list, check it twice, and vow to go strictly by the list.  But, somehow, these things end up  in my grocery cart and I am left trying to figure out what to do what them.  Sometimes I blame it on great deals.  Sometimes I think the store has someone going around throwing random items into carts to help move merchandise.  I am especially suspicious when they offer to help empty my cart at check-out.  ‘No thanks’ I say.  You see, I have a system of how things go into the cart and how I line them up for check-out.  If someone helps, it ruins my system.  Then chaos erupts.  But, that’s a story for another day. 

I do remember buying a container of PHILADELPHIA Savory Garlic Flavored Cooking Creme.  Unloading it, I remembered this is a no pasta week at home.  I do things like that – sort of like not buying pasta when I’m supposed to make it.  So, this handy new product could wait in my refrigerator for pasta week or I could find another way to use it.  That leads us to stuffed mushrooms.  This was soooo easy!  I only made eight mushrooms and we immediately wanted more.  I’m not including total measurements since you will want to adjust to the number of mushrooms and size you are you are using.  My mushrooms were medium-sized and I only used about 2 tablespoons of the cooking creme for the entire dish.

Simple Stuffed Mushrooms

PHILLY Savory Garlic Flavored Cooking Creme

Fresh Mushrooms

Bacon Bits

Extra Virgin Olive Oil

Coarse ground black pepper

Grated cheddar cheese

Pre-heat oven to 375 degrees.  Drizzle a little olive oil into a shallow baking dish.  Remove stems from mushrooms.  Fill each cap with cooking creme – approx 1 teaspoon each depending on size.  Place in baking dish.  Top with bacon bits.  Sprinkle with cheddar cheese & pepper.  Drizzle each mushroom with a little olive oil.  Bake at 375 for 20 minutes or until cheese is slightly brown on top.

Wednesday, May 4, 2011

Vintage Chicken Pot Pie

Steward of the White house

Is there anything better than comfort food? We all have a different idea of what comfort food is, but I think one of my favorites will always be chicken pot pie. I ran across these vintage recipes and thought you might enjoy them. They are also a great reminder of how to use up some of your leftovers.


Cut and joint a large chicken, cover with cold water, and let it boil gently until tender. Season with salt and pepper, and thicken the gravy with two tablespoonfuls of flour, mixed smooth with a piece of butter the size of an egg. Have ready nice light bread-dough, cut with the top of a wine-glass about a half an inch thick; let them stand half an hour and rise, then drop these into the boiling gravy. Put the cover on the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to cease boiling. Boil three-quarters of an hour.


This style of pot-pie was made more in our grandmother's day than now, as most cooks consider that cooking crust so long destroys its spongy lightness, and renders it too hard and dry.

Take a pair of fine fowls, cut them up, wash the pieces, and season with pepper only. Make a light biscuit dough, and plenty of it, as it is always much liked by the eaters of pot-pie. Roll out the dough not very thin, and cut most of it into long squares. Butter the sides of a pot, and line them with dough nearly to the top. Lay slices of cold ham at the bottom of the pot, and then the pieces of fowl, interspersed all through with squares of dough and potatoes, pared and quartered. Pour in a quart of water. Cover the whole with a lid of dough, having a slit in the centre, through which the gravy will bubble up. Boil it steadily for two hours. Half an hour before you take it up, put in through the hole in the centre of the crust some bits of butter rolled in flour, to thicken the gravy. When done, put the pie on a large dish, and pour the gravy over it.

You may intersperse it all through with cold ham.

A pot-pie may be made of ducks, rabbits, squirrels or venison. Also of beefsteak. A beefsteak, or some porksteaks (the lean only), greatly improve a chicken pot-pie. If you use no ham, season with salt.