Monday, May 28, 2012
I was one of the lucky ones to get the chance at trying out some PALM PLATES from the Marx Foods website!!! Read on to see how we went about using them up...how would you use them?
~Grilled Teriyaki Beef Sirloin Strips~
~ No damage done from the beef~
~AND THE PLATES ARE BIODEGRADABLE, PUT THEM IN YOUR COMPOST!!!~
~ Perhaps a doggie chew toy?!~
~Or maybe not...~
~Makes for a perfect chips and salsa plate~
~What fun this PALM PLATE is having while camping...~
~ I mean, who doesn't love a cheeseburger?!~
~This amazing plate even held up the camping left-overs!!!~
Share how you would get creative with these unique PALM PLATES!!!
Wednesday, May 23, 2012
Marx Foods Integrale Gauntlet Recipe Contest: Pesto Shrimp, Yellow Squash and Pea Risotto with Edible Micro Blend Flowers
Pesto Shrimp, Yellow Squash and Pea Risotto with Micro Blend Flowers
One of the coolest gourmet food websites I know of is MarxFoods.com! I'm always super stoked when I get an opportunity to sample some of their fabulous goods...like their authentic Integrale rice...read on to see the recipe I created with it!!!
~without micro blend flowers~
Prep: 10 minutes
Cook: 35-40 minutes
3 1/2 c. chicken broth
2 T. olive oil, divided
1 c. Marx Foods Integrale rice
1/4 c. sweet onion, finely diced
2 medium yellow squash, diced
cracked black pepper, to taste
4 c. frozen medium shrimp, thawed, deveined and peeled
1 c. frozen peas, thawed
1/2 c. pesto
1/2 c. freshly grated parmesan cheese, plus more for garnish if desired
1/2 c. micro blend flowers, available on the Marx Foods website! (optional garnish)
In a medium sauce pot bring broth to a simmer, reduce to low and keep warm. In a large skillet heat one tablespoon of olive oil over medium heat and add Integrale rice. Stir to coat evenly and continue to cook until slightly golden, stirring often, about 5 minutes.
Begin adding warm broth to the rice a ladle at a time and allow liquid to disolve almost completely before adding more, until the broth is gone.
In the meantime heat remaining tablespoon of olive oil in another large skillet and add the onion. Cook until slightly golden about 5 minutes. Add squash, season with pepper and continue to cook about 5 minutes. Remove squash and set aside. In the same skillet at the shrimp and cook until they are just pink about 3 minutes.
To the risotto add squash, shrimp, peas, pesto and parmesan then toss to mix and coat evenly.
Garnish each portion with additional parmesan cheese and edible micro blend flowers, if desired!
* A public poll for round one (savory risotto) of this contest will take place from May 30th - June 1st on the marxfoods.com website. Thanks in advance for your votes if you're in favor of my recipe!!!
Wednesday, May 2, 2012
Super Simple Bourbon Molasses Mustard Grilled Wings
It's always fun to be chosen to participate in a recipe contest where you receive free product to create recipes to enter into the contest. I especially enjoyed being a participant in this Stonewall Kitchen mustard recipe contest where I got kreative with Bourbon Molasses Mustard!
Serves: 4-6 (depending if appetizer or entree)
Prep: 5 minutes
Cook: 35-40 minutes
1 package of party wings
Stonewall Kitchen Bourbon Molasses Mustard, as needed to glaze wings
Preheat grill over medium-high heat. Place wings on grill and cook until golden and no longer pink about 30 minutes. Using a basting brush slather both sides of wings with the Bourbon Molasses Mustard and continue cooking another 5 to 10 minutes to form a crust. Glaze with more mustard if
Stonewall Kitchen Mustard Recipe Contest: Classic Provolone Cheeseburger with Bourbon Molasses Mustard
Classic Provolone Cheeseburger with Bourbon Molasses Mustard
I was fortunate to participate in this unique recipe contest where the contestants were able to choose their favorite mustard from Stonewall Kitchen website to create a recipe to enter into the contest. You can't go wrong with a classic cheeseburger, especially when it's paired with a bourbon molasses mustard!!!
Prep: 10 minutes
Cook: 15 minutes
1 lb. organic grass-fed ground beef
salt and pepper, to taste
6 slices of provolone cheese
6 whole wheat hamburger buns
6 slices of tomato
6 pieces of iceburg lettuce
1/4 c. Stonewall Kitchen Bourbon Molasses Mustard
1/4 c. mayo
Preheat grill over medium-high heat. Divided ground beef into four even balls and form into patties. Season both sides of patties with salt and pepper to taste. Grill burgers until desired temperature is achieved, about 15 minutes total.
Top burgers with cheese the last 5 minutes of cooking to melt and toast burger buns on the edges of the grill until slightly golden. Remove burgers from the grill and let rest a few minutes for juices to redistribute back into the meat.
Assemble burgers by slathering bottom bun with 1 tablespoon of Stonewall Kitchen Bourbon Molasses Mustard, place on burger, tomato and lettuce, smear top bun with 1 tablespoon of mayo and place on top to complete burger.