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May 7th is Roasted Leg of Lamb Day

May 7, 2015

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I have been wanting to make a leg of lamb in my Big Green Egg. I should have made it today in honor of Roasted Leg of Lamb day!

I found some recipes I could use. I particularly like this one from The Healthy Foodie http://thehealthyfoodie.com/braised-leg-lamb-dried-prunes-toasted-almonds/

How about Moroccan Spiced Lamb with Lemon, Mint and Yogurt made by Taste Food Blog.

I love Gyros. Here Michianaeats has a recipe for Grilled Lamb Gyros with Tzatziki Sauce.

 

For a real leg of lamb treat, take a trip to a Mediterranean location because it is also National Tourism Day! Pack those bags and get traveling!

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Enjoy your day!

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May 6th is Beverage Day

May 6, 2015

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It is Beverage Day. A day to grab a cold one and relax. Try a new beverage!

Strawberry Peanut Butter Shake from A Million Miles

Skinny Confetti Cake Batter Milkshakes at Sprinkle Bakes

Iced Bubble Coffee made by An Edible Mosaic

It is also:

No Homework Day – I bet the kids will love this one. I wonder how many Teachers know about it?

School Nurse Day – oh Nurse!

No Diet Day – kind of goes with Beverage Day. Grab a milkshake with your burger! Salad be gone today.

Then I found this at OMG Chocolate Desserts :

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Enjoy your day!

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May 5th is National Oyster Day

May 5, 2015

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Did you know that May 5th is National Oyster day?

Here are some oyster recipes I found:

Oyster Po Boy Sandwich at The Egg Farm

Oyster Po’ Boy with Sweet Onion Relish and Chipotle Aioli from The Endless Meal

Fresh Oysters topped with Chorizo Dressing from Pham Fatale

 

It is also:

Cinco de Mayo – May 5th

National Hoagie Day -A day to enjoy a delish Hoagie sandwich otherwise known as a sub.

Ferret day – a very misunderstood animal.

Cartoonists Day – Celebrate the first publishing of a color cartoon in 1895.

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Have a fun May 5th!

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Lunchbox Smiles with Hillshire Farm Naturals #sponsored

November 1, 2014

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Getting those lunch boxes filled with tasty sandwiches can be a daunting task. Just how many PBJ sandwiches can a kid eat? I had the yummy pleasure of sampling the newest product from Hillshire Farm. Introducing Hillshire Farm Naturals.

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My hubby loves turkey sandwiches and the Hillshire Farm Naturals offers two varieties of turkey and two varieties of ham.

HF Turkey Slice

The Slow Roasted Turkey Breast gets my vote, although the Hardwood Smoked Turkey Breast is just as tasty. It would take making your own turkey to get this flavorful goodness. Who has time for that? Simply create your favorite turkey sandwich, add your condiments and let the smiles begin with each bite.

The Black Forest Ham tastes just like a slice off your Sunday dinner ham fresh from the oven! It is delicious and I did not even have to turn on the oven!

Keep Hillshire Farm Naturals on hand for yummy sandwiches anytime. It comes packaged in double-sealed, re-sealable tubs. Moms will love the new Naturals as they contain no artificial ingredients, preservatives, colors or added nitrites/nitrates. They are also 97 to 99 percent fat free! The delicious taste comes from the  slow roasting and perfect seasons. Of course it is healthy and delicious, it is from Hillshire Farm.

Look for the new Hillshire Farm Naturals at your favorite grocer.

Here is a tempting sandwich recipe:

California-Style Turkey Sandwich

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· Prep time: 5 minutes

· Cook Time: 0 minutes

· Makes: 1 sandwich

· Ingredients:

o 2 slices wheat bread

o 1 oz. herb mayonnaise

o 6 slices Hillshire Farm® Naturals Slow Roasted Turkey

o ½ avocado, peeled, thinly sliced

o 2 slices Monterey Jack Cheese

· Directions:

o Spread mayonnaise on one slice of bread. Top with Hillshire Farm® Naturals TM Black Forrest Ham, avocado slices, Monterey Jack cheese

o and second slice of bread.

o Variation: Substitute low fat mayonnaise, ½ teaspoon each chopped fresh parsley and thyme for herb mayonnaise.

Many thanks to Hillshire Farm for providing the review product.

Disclosure: No monetary compensation was offered or accepted for this post. Gratis product was received in order to write my honest review. The opinions above are my own and were not influenced in any way. Others experience may vary. Terms of Use.

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S’mores Bars Recipe – No Campfire required!

October 14, 2014

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Calling all chocolate lovers. Prepare to drool over this recipe. Now that summer camping is over, I have found a simple way to Chocolate Nirvana. This recipe is from the Bake for the Cure cookbook.

 

S’mores Bars

18 whole graham crackers, crumbled into small pieces

2 cups crispy rice cereal

1 cup Light Corn Syrup

1/3 cup brown sugar

2 Tablespoons butter or margarine

1/2 teaspoon baking soda

1/2 teaspoon Vanilla extract

6 (1.55 oz each) milk chocolate candy bars

1 package (10 oz) mini marshmallows

1/3 cup mini chocolate chips

Combine graham crackers and cereal in a large mixing bowl, set aside. Cook corn syrup and sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally until mixture comes to a boil just around edges. Remove from heat – stir in butter, baking soda and vanilla. Pour syrup over cereal mixture and stir to completely coat. transfer to a greased 13 x 9 inch pan, press firmly to level. Place chocolate bars in a single layer over cereal layer, sprinkle with mini marshmallows. Bake in preheated 400 degree oven for 5 to 8 minutes or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips. Refrigerate for 1 hour until firm, cut into squares. Store tightly in closed container for up to 2 days.

Mmmm it is so yummy! As a true, devoted to anything chocolate, lover – this recipe is probably the best ever. Imagine a graham cracker, full chocolate bar, marshmallow layered, dessert bar, topped with even more chocolate chips. I will give you a moment to say Oh my Goodness I want some! It was very simple to make! It tastes better than campfire s’mores if that is even possible! The recipe calls for layering the ingredients then topping with the mini marshmallows. A quick bake in the oven, melts the chocolate bars and toasts the marshmallows. I am drooling just describing it and I have the pan in my kitchen! It is suggested to refrigerate for 1 hour after baking then cut into squares. Are you kidding? I dug in while it was warm out of the oven. The chocolate was melted, the marshmallows were gooey. Just like around the campfire!

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Grill this Season with Fire & Flavor

May 12, 2014

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Summertime means endless whiffs of good things cooking up on grills. My family uses our gas grill year round. I also have a new Big Green Egg. I am a newbie to the Big Green Egg style of cooking. So far I have managed to make some pretty darkened (burnt) chicken and pork chops. Once I got the hang of how it cooks – I made some delicious meals with the help of the seasonings from Fire & Flavor.

Fire & Flavor specializes in all natural cooking products. I visited with them at Natural Products Expo West. I was intrigued by the Cedar planks and wanted to learn more. Fire & Flavor was so kind in sending a few seasonings my way, which went to good use in my Big Green Egg cooking.

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The Garlic & Herb Chicken Brine is all natural, fat free and gluten free. Simply use a 1 to 1 ratio of brine and water to submerge your protein and let it brine according the the directions. I made chicken breasts and boy were they delicious! My hubby loved the flavor and the moistness! I can’t wait to try the Beef Brine! I have plans to make a brisket, as soon as I have more confidence in my Big Green Egg skills. The Beef Brine has the flavors of Espresso and Chilies – yum!

Fire & Flavor knows how to perk up pork chops! I made a scrumptious batch using their dry rubs. The Everyday Rub can be used for a variety of meats. The Everyday Rub is mild and savory – made from chilies, paprika, brown sugar, onion, and garlic. I loved the flavor and the pork chops were quickly gone. For a bit of boldness – try the Fire & Flavor Coffee Rub! Fresh Roasted coffee is blended with ancho chile pepper! Powerful taste explosion in every bite! It definitely has a warm kick to it!

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Fire & Flavor features incredible recipe ideas! It sure makes a person hungry and wanting to try every flavor!

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Look for Fire & Flavor products at locations nationwide.

Connect with Fire & Flavor

Facebook

Twitter

Pinterest

Google+

Bring Fire & Flavor to your kitchen and summer grills! Happy lip lickin mouths will want more!

Many thanks to Fire & Flavor for providing the review product.

Disclosure: No monetary compensation was offered or accepted for this post. Gratis product was received in order to write my honest review. The opinions above are my own and were not influenced in any way. Others experience may vary. Terms of Use.

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Lucky Leaf and Musselman’s Easter Recipes

April 21, 2011

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Have you made all your preparations for your Easter meal? My family likes to have Easter Brunch. This Easter I will be enjoying delicious recipes courtesy of Lucky Leaf and Musselman’s. You can make these too!

For a simple to make Ham Glaze:

Maple-Citrus Ham Glaze

Ingredients

  • 2 cup MUSSELMAN’S Apple Sauce (or Chunky Apple Sauce)
  • 1/2 cup maple syrup
  • 1/4 cup butter
  • 1 tsp. grated orange peel
  • Directions

    Combine all the ingredients in saucepan and heat to melt butter. Stirring to blend. Apply glaze to the outside of a whole ham during last hour of baking. (If using a picnic ham or ham slices, cut recipe in half and cover the meat with glaze for the entire bake time.)

    Honey Mustard Ham Glaze

  • 2 cup MUSSELMAN’S Apple Sauce (or Chunky Apple Sauce)
  • 1 cup Honey
  • 1/2 cup brown sugar
  • 2-3 Tbsp. Dijon Mustard
  • Directions

    Combine all ingredients in a bowl and mix well.

    We can’t forget about dessert! This recipe looks easy and has all the good stuff my family likes!

    Cherry Pineapple Surprise

    Ingredients

  • 1 can (20 oz.) crushed pineapple (do not drain)
  • 1 can (21 oz.) LUCKY LEAF Cherry Pie Filling
  • 1 box (18.25 oz.) yellow cake mix (without the pudding mix)
  • 1 bag (7 oz.) shredded coconut
  • 1 cup chopped macadamia nuts**
  • 1 cup melted butter or margarine
  • Preparation
    Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish. In the prepared baking dish, layer pie filling over crushed pineapple. Sprinkle cake mix over the top, smoothing evenly and covering the top. Pour the melted butter or margarine over the top, covering evenly. Top with the coconuts and nuts. Bake in the preheated oven for about 50 to 60 minutes or until brown on top and bubbly. ** Optional: — omit coconut and add extra 1/2 cup of nuts — Substitute pecans, peanuts or cashews for macadamia nuts

    Servings: 12

    Cooking Time: 50

    For more easy to make recipes count on Lucky Leaf and Musselman’s to help in the kitchen. Look for your favorite pie fillings and applesauce products on your grocer’s shelves. You can get a coupon for Lucky Leaf Pie fillings HERE!

    Connect on Facebook

    Lucky Leaf

    Musselman’s

    Happy Easter Everyone!

    Disclosure: I received gratis product(s) for the purpose of this review. No monetary compensation was offered or accepted for this post. The opinions above are my own. Others experience may vary. Terms of Use.

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    Today is National Chocolate Mousse Day

    April 3, 2011

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    I think I saw a moose eating chocolate once, in a dream. April 3rd is National Chocolate Mousse Day. I am in trouble. Anything chocolate gives me the cravings. It is a good thing recipe hunting is calorie free!

    Here are a few of my favorite recipes I found for Chocolate Mousse:

    Southern Food at About.com Chocolate Mousse in a Minute. Looks fairly simple.

    Dulce DelightChocolate Mousse inside Chocolate Cups . A Video too!

    La Mia Vita DolceTriple Chocolate Mousse Cakes. For experienced only.

    Flour ChildEspresso Chocolate Mousse. Two of my favorite flavors together. yum.

    Have a decadent day!

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    Today is National Peanut Butter and Jelly Day

    April 2, 2011

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    Peanut Butter and Jelly, a favorite flavor combination from childhood is honored today. April 2nd is National Peanut Butter and Jelly Day. Sure you could have the traditional PB&J sandwich but how about being more creative. Here are a few recipes taking PB&J in other directions.

    My Baking AddictionPeanut Butter and Jelly Cupcakes. Peanut Butter Buttercream frosting yum!

    Picky PalatePeanut Butter and Jelly Skillet Monkey Bread. Made with refrigerated biscuits. I am making this recipe!

    Sweet Pea’s KitchenPeanut Butter and Jelly Bars. Looks good!

    Daily NibblesPeanut Butter and Jelly Cake. It sure is pretty!

    Have a delicious day!

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    Today is National Clams on the Half Shell Day!

    March 31, 2011

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    You have to be a seafood lover to enjoy this tasty National Day. March 31st is National Clams on the Half Shell day.

    Here are some recipes for inspiration:

    KitchenographyBaked Clams. These are made with bacon too!

    Food Network – Tyler Florence Raw Clams on the Half Shell.

    Today ShowMalaysian Black Pepper Clams from Susan Feniger.

    Enjoy the day!

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