Disclaimer: I received a complimentary copy of Incredible One-Pot Cooking for review purposes. All opinions are my own.
I recently asked on Instagram what your biggest current dinner challenge is. One of the most common responses? Making interesting dinners that don’t involve a ton of cleanup.
Megan Marlowe’s new cookbook, Incredible One-Pot Cooking, totally nails this problem. Chock full of fun spins on traditional favs, this is cookbook your family will love – mine definitely does! – and I’m excited to share a preview with you today.
Oh, hey there chocolate lovers and welcome to my favorite event of the year! I’m so excited to be participating in #Choctoberfest for the 4th year running. Get ready for a week of chocolate goodies around here!
#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below.
I am so excited to be bringing you another year of AppleWeek! Camilla of Culinary Adventures with Camilla arranged this incredible event for you and wrangled a group of bloggers to celebrate all things apple. Apples, apples, and more apples! I’m honored to be a part of this group!
Apple is my favorite of the fall flavors, so I always have so much fun creating recipes to share this week! I’ve got four new ones coming – both sweet and savory! – but first, I wanted to share all the fun prizes up for grabs this week!
Camilla, the event host, has lined up some amazing prize packages from our sponsors. Keep reading to see what you can win and enter the rafflecopter below.
Disclosure: I received complimentary products in exchange for this post. All opinions are my own.
It is finally starting to feel like spring around here. I actually left the house without a coat last week! It also means I’m starting to pack away my “winter” meals – soups, stews, pot pies – in favor of grilled dishes and frozen desserts. When Nielsen-Massey asked if I wanted to try out one of their vanillas, I knew exactly which one I’d be itching to try.
Tahitian vanilla is perfect in cold applications like ice cream – and these popsicles. They’re seriously like an island vacation on a stick!
These are the perfect creamy combo of pineapple and coconut. I added just a little rum to give it the traditional pina colada feel (and make them fun for the adults!), but you could use rum extract or omit it and these would still be fantastic.
Want to win your own bottle of Nielsen-Massey Tahitian Pure Vanilla Extract? Nielsen-Massey is offering one up to a lucky reader! Click here to enter —> a Rafflecopter giveaway
Creamy Pina Colada Popsicles (a Kate’s Recipe Box original) Makes 8 popsicles
1 1/2 cups fresh pineapple, finely chopped
1/3 cup sweetened, shredded coconut
1 tsp. Nielsen-Massey Tahitian Pure Vanilla Extract
1 Tbsp. gold rum, optional
1 cup whipping cream
In a large bowl, mix all the ingredients together. Use a stick blender (or pour into a regular blender!) and blend until smooth. Pour into popsicle molds and freeze overnight.
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.
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.
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 ofPrevention 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.
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
1/4 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.
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.
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.
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.
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.
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.
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.
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.