Burgers with Brie, Caramelized Onions, Arugula and Hampton Creek’s Just Mayo Garlic Mayo (+ Win a Hampton Creek Just Mayo Prize Pack!)

A few weeks ago, the folks at Hampton Creek contacted me about trying out some of their Just Mayo products. A company that’s trying to make sustainable, healthy, affordable food? I was totally on board.

They sent three mayos to try – regular, garlic and sriracha. I’ve been incorporating all three into dishes the last few weeks and I can honestly say I’m impressed. The mayo is eggless, so it’s allergy-friendly and it tastes really good.

These burgers went on the menu so I had an excuse to try the garlic mayo. So delicious! The flavors really go together well here for an awesome, easy burger.

Interested in trying some Just Mayo yourself? The nice folks at Hampton Creek sent along a set of Just Mayo products for a lucky reader. Want to win? Leave a comment below letting me know how you’d like to use the mayo. I’ll pick one comment at random to receive three bottles of Just Mayo in original, garlic and sriracha flavors. You have until midnight eastern time on September 14, 2014. Open to US residents only.

BrieBurger

 

Burgers with Brie, Caramelized Onions, Arugula and Garlic Mayo
(adapted slightly from Handle the Heat)
Serves 2

1/2 lb. ground chuck
Salt and pepper, to taste
2 slices Brie cheese
1/4 cup caramelized onions
1/2 cup arugula
2 Tbsp. garlic mayo
2 burger buns

Heat the grill to medium heat.

Divide the meat in half and form into 2 patties. Season both sides with salt and pepper. Grill for 10 minutes, turning halfway, to desired doneness. Top with the cheese and remove from the grill immediately. Tent with foil and let rest for 5 minutes.

Serve the burgers on buns topped with caramelized onions, arugula and garlic mayo.

Ooey Gooey Chocolate Chip and Flax Cookies from Prevention RD’s Cooking and Baking with Almond Flour (+ Win a Copy!)

I always get excited when a food blogger I admire releases a cookbook. I love having that little piece of the internet on my bookshelf. Nicole Morrissey’s (aka, Prevention RD) first cookbook, Prevention RD’s Everyday Healthy Cooking, is in frequent rotation around here so when her editor asked if I wanted to review her new cookbook, Prevention RD’s Cooking and Baking with Almond Flour, I jumped at the chance.

As the title suggests, this book is full of gluten-free recipes – but the recipes are also marked as sugar-free, paleo, vegetarian, vegan, low-carb, high-fiber and dairy-free as appropriate, making it a super friendly resource for anyone trying to stick to a specific diet. Neither Mark or I have food allergies, but we have friends and family that do so we’re always looking for tasty things we can make them. We’re also, naturally, a little skeptical of recipes that stick to special diets – I mean, how do you trust chocolate chip cookies that have no butter or flour?

Luckily, Nicole has this thing nailed – these cookies were amazing. If you didn’t know they were gluten-free (and dairy-free, vegetarian and low-carb), you never would guess. They taste like regular chocolate chip cookies – not always an easy feat when you’re making something allergy-friendly. We passed off most of the batch to a friend of Mark’s who has recently gone gluten-free and they went over wonderfully.

And, there are so many equally delicious looking recipes in this book. I’m especially excited to work through the breakfast section and I’m loving that I’ll have a whole bunch of gluten-free cookie options for Christmas cookies for our Celiac family members this year.

Nicole’s editor was also kind enough to offer up a copy for a Kate’s Recipe Box reader. Want to win? Leave a comment below letting me know if you follow a gluten-free or other special diet and your favorite diet-friendly dish to make. I’ll pick one comment at random to receive a copy of Prevention RD’s Cooking and Baking with Almond Flour, compliments of Skyhorse Publishing. You have until midnight eastern time on September 7, 2014. Open to US residents only.

OoeyGooeyChocolateChipCookies

Ooey Gooey Chocolate Chip and Flax Cookies
(from Prevention RD’s Cooking and Baking with Almond Flour)
Makes 16 Cookies

1 1/4 cups blanched almond flour
1/4 cup ground flaxseed
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup packed brown sugar
1 egg
1/4 cup coconut oil, melted and slightly cooled
1 tsp. pure vanilla extract
1/4 cup mini dark chocolate chips (I used dairy-free chips)

In a large bowl, whisk together the almond flour, flaxseed, baking powder, salt and brown sugar. In a second bowl, lightly beat the egg. Slowly whisk in the coconut oil to the egg, whisking constantly.

Fold the wet ingredients into the dry, then fold in the chocolate chips. Cover with plastic wrap and chill for at least 30 minutes.

After chilling, preheat the oven to 375F degrees and line a baking sheet with parchment. Roll the dough into 1-inch balls and arrange on the baking sheet. Flatten slightly, to about 3/4 inch thickness.

Bake for 7-9 minutes, until dry-looking and slightly browned. Cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.

Review + Win It!: Hoo Rag

I am pretty fanatical about keeping my hair pulled back when I’m cooking.

I think it stems from my first job in a deli; I’d come home after a long shift and hop right into the shower to get all of the bits of food the food slicers had shot into my hair. Even with a ponytail and headband, things always ended up in my hair. I’m still not sure how.

Today, I don’t have to worry about meat slicers, but I still highly prefer to have my hair tied back as much as possible. That usually involves at least two hair elastics, a headband and – occasionally – a bobby pin or two. So, when the folks at Hoo Rag asked me to try one out, I was stoked.

A Hoo Rag is a seamless bandana that can be wrapped and worn multiple ways. It’s thin enough that you can wrap it up and use it as a pony tail holder, and large enough that you can cover most of your head with it if you wanted to. I was really impressed with how easy it was to maneuver my hair into and not make it look like a mess. (I’m often hair-challenged, so this was a feat!) It doesn’t stretch out like other headbands I’ve had and it’s washable – which makes it perfect for the kitchen.

It also comes in a lot of different, fun designs too. I chose the colorful Groovy-Hoo, because I’m super drawn to bright colors:

They also have some fun cooking-related, ones:

 

The people at Hoo Rag want you to have a chance to try it out too so they’re offering two more for lucky readers.

To enter:

Pop on over to www.HooRag.com and take a look at all the different designs (there are lots!). Leave a comment letting me know which design you’d pick if you win. That’s it!

Comments can be made until midnight EST on December 25, 2012. I’ll contact the winners on December 26.

This contest is now over.

Good luck!

Disclosure: I was sent a Hoo Rag for review. Hoo Rag is providing the prize for this contest and I’ve recieved no addition compensation for this post. All opinions are my own.

Win It!: The Science of Good Cooking

This is currently my favorite cookbook, so I’m super excited that the generous people at America’s Test Kitchen have offered up a copy for a lucky Kate’s Recipe Box reader! The Science of Good Cooking breaks down cooking into managable concepts and include the science behind them in addition to recieps that demonstrate the techniques.

You can read my full review here.

It’s a great book for beginners to kitchen experts, which is why I included it in yesterday’s post about gift ideas for cooks and foodies.

To enter:

Leave a comment letting me know what cooking project you’d like to tackle or technique you’d like to perfect.

For an additional entry, like Kate’s Recipe Box on Facebook and leave me a comment letting me know. Already like Kate’s Recipe Box? Leave me a comment letting me know that too and you’ll get a second entry.

 

Comments can be made until midnight EST on December 2, 2012. I’ll contact the winner on December 3.

This contest is now closed.

Good luck!

Disclosure: I previously received a copy of this book for review. America’s Test Kitchen is providing the prize for this contest and I’ve recieved no addition compensation for this post. All opinions are my own.

Bakerella Signed Cookbook Giveaway!

November was the month of cookbook signings around here. The weekend after Rachael Ray was signing, Bakerella did a signing at a nearby mall. I adore her blog so I was super excited to go see her.

This signing was a lot different than the Rachael Ray one – definitely more friendly and intimate. She started off with a question and answer session and explained some of the tricks of her trade.

And then, she signed.

She was super sweet. It’s so nice to know the person you’re idolizing from behind your computer screen is really a good person.

Giveaway!

While I was at the book signing, I got another copy of Cake Pops signed for a lucky reader. All you have to do to enter is leave a comment letting me know who your favorite food blogger is. Which food blog can’t you get enough of?

For an additional entry, subscribe via email (in the right-hand column) and leave me a comment letting me know. Already an email subscriber? Leave me a comment letting me know that too and you’ll get your second entry.

Comments can be made until midnight EST on December 17, 2010. I’ll announce a winner December 18.

Good luck!

Rachael Ray Look + Cook Giveaway Winner!

Congrats to Joan, the winner of the signed Rachael Ray cookbook!

Here was Joan’s inspiration:

“I think I got into it because so many of my close relatives also love to cook.. my Mom, Dad, both Grandmas and several Aunts and an Uncle. It just came natural I guess.”

Family is great inspiration!

Joan, you’ll be recieving an email from me shortly.

Didn’t win? I’ve got another giveaway (with another signed cookbook) coming up later today!

Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing + Rachael Ray Signed Cookbook Giveaway!

I’ve mentioned before that my first cookbook was a Rachael Ray cookbook and I have a soft spot for her because of it. She was the first cook that made things feel accessible enough for me to try them out myself.

I bought a few of her cookbooks early on but I’d since abandoned them. Except for a few pages in t he middle, they didn’t have any pictures and I came to realize that I’m much more likely to cook something if I know how it’s supposed to look finished.

A few weeks ago, Rachael was at my local bookstore signing copies of her newest cookbook, Rachael Ray’s Look + Cook. I decided the opportunity to meet her was worth the price of another cookbook for the shelf. Rachael was really nice and I was pleasantly surprised to see a good chunk of the book had color pictures.

Mark picked this recipe out of the book to try and I was a little hesitant about it for a weeknight dinner because it seemed like it had so many elements. Everything came together quickly, though, and it produced a very nice meal with less effort than I anticipated. Definitely a keeper.

Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing
(from Rachael Ray’s Look + Cook, also available on her website)

4 T. extra virgin olive oil, divided
6 slices smoky bacon, chopped
2 pounds ground chicken breast
2-3 T. pureed chipotle in adobo, depending on preferred heat level
1 T. ground cumin
1 T. ground coriander
1 T. smoked sweet paprika
1 large yellow onion, chopped
3-4 garlic cloves, finely chopped or grated
3 T. tomato paste
4 c. chicken stock (32 ounces)
Salt and pepper
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 medium red onion, chopped
2 jalapeño peppers, seeded and finely chopped
4 shots of tequila
Juice of 1 lime
1/4 c. cilantro leaves, chopped
1 avocado, pitted
Juice of 1 lemon
1 c. buttermilk
1/4 c. fresh chives, finely chopped Crushed tortilla chips, for garnish

Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the olive oil. Add the bacon to the pan and brown, about 3-4 minutes. Add the chicken to the pot and brown, 5-6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin, coriander and smoked paprika, then stir for 1 minute. Add the onion and garlic to the pot and cook until tender, 5 minutes more. Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.

While the chili is simmering, place a medium size skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Add the bell peppers, red onion and jalapeños to the skillet and cook until tender, 4-5 minutes. Remove the skillet from the heat and add the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, cilantro and some salt to the salsa.

To a food processor bowl add the avocado, chives, lemon juice and buttermilk. Process until smooth and then season with salt and pepper.

Serve up the chili with some of the tequila-pepper salsa and avocado ranch dressing. Garnish with tortilla chips.

Giveaway!

While I was at the book signing, I got another copy of Rachael Ray’s Look + Cook signed for a lucky reader.  All you have to do to enter is leave a comment letting me know who or what inspired you to cook.

For an additional entry, subscribe via email (in the right-hand column) and leave me a seperate comment letting me know. Already an email subscriber? Leave me a seperate comment letting me know that too and you’ll get your second entry.

Comments can be made until midnight EST on December 10, 2010. I’ll announce a winner December 11.

Good luck!

Michael Chiarello Cookbook Giveaway Winner!

Congrats to Samantha, the winner of the signed Michael Chiarello cookbook and lemon-pepper panko, courtesy of MyBlogSpark and General Mills!

These are her plans for the panko:

“I have been playing a lot with our steamer basket lately, and would make these wonderful mini chicken meatballs, then roll them in toasted panko before serving…guilt free “fried” flavor!!”

Sounds great! One of my favorite thing about panko is creating the fried flavor without actually frying.

Samantha, you’ll be recieving an email from me shortly.

Didn’t win? I’ve got another giveaway (with another signed cookbook) coming up later today!