Kitchen Concoctions

Homemade Teriyaki Sauce

2013-05-20T13:00:00.000-05:00

It must be a girl thing.

But usually when I have a night at home, all by myself, to watch whatever chick-flick I want, read girly magazines, paint my nails and wear an ugly green face mask, I want to eat Chinese take out.

Like from a Chinese take out box with chopsticks (even though I can barely use the darn things).

It must be from watching WAY too many chick-flicks, were every single girl in the movie sits at home watching a chick-flick and eating Chinese take out, from the take out box using chopsticks; but yet this is what I crave, every.single.time. those Fridays roll around.

Eric on the other hand orders pizza when he has the house to himself.

THAT must be a guy thing.

But even though I have this grand ~~vision~~ illusion of what my Friday night, home alone must be like, I usually never order out.

Maybe it is because I like cooking, even if it is just for myself. Maybe it is because I prefer homemade ingredients. Or, maybe it is because I am cheap; but I usually make my own “Chinese take out.”

One thing I love is Teriyaki chicken. So I wanted to attempt to try to make my own version at home. I mean once you master the Teriyaki sauce, the actual chicken dish is a breeze.

So here it is.

Homemade Teriyaki Sauce.

Pan sear some chicken and stir in this sauce or use as a marinade to grill chicken this summer, or use this homemade version in lieu of bottled in your favorite recipe. Because seriously this homemade sauce blows that bottled stuff out of the water and is easy, peasy chicken squeezy!

One Year Ago: Marinated Tomato Salad
Two Years Ago: Mom’s Lemon Peppered Chicken
Three Years Ago: Hoppin' John Salad
Four Years Ago: Tomato Bruschetta Chicken

Teriyaki Sauce
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 5-10 minutes Cook Time: 8-10 minutes Makes: approximately 1 cup sauce

1/3 cup soy sauce
2/3 cup orange juice*
2 tablespoons rice vinegar
2 cloves garlic, minced
½ inch fresh ginger, grated
3 tablespoons brown sugar
2 tablespoons honey
1 tablespoon cornstarch
2 tablespoons water

In a medium sized sauce pan, stir together soy sauce, orange juice, rice vinegar, garlic, ginger, brown sugar and honey. Bring to a boil and boil for 1-2 minutes.

Meanwhile, in a small bowl stir together cornstarch and water to form a slurry. Stir cornstarch slurry into teriyaki sauce. Cook for an additional 2-3 minutes or until desired thickness.

Use sauce as desired for stir-fry, marinading or basting grilled meats and veggies, or in your favorite recipe.

*Note: Water, vegetable/chicken broth, or pineapple juice may be substituted.

Other recipes you might enjoy:
Stir-Fried Chicken
Kung Pao Style Ramen Noodles
Chicken Lettuce Wraps
Asian Noodles
Cherry Chicken Lettuce Wraps

2013 Austin Food and Wine Festival

2013-05-16T13:00:00.000-05:00

Last month I had the opportunity to go to my first food and wine festival. I was pretty excited since I have had 'attend a food and wine festival' on my life's bucket list since practically I started eating. And even though I was working the event, I had so much fun mixing and mingling with new friends and some famous chefs.

Here are a few highlights from the 2013 Austin Food and Wine Festival. If you follow along on Instagram or Twitter you saw many of these photos, but here are a few more and the 'dish' behind each photo.

If you have never been to a food and wine festival, I am here to say it is totally like what you imagine. You go around eating and drinking all.day.long. But it is more than that too. There are live cooking demos from popular TV and cookbook chefs, as well as popular local chefs. Not to mention the hands on grilling classes as part of the Grilling 101 class with the king of grilling, Chef Tim Love.

I was able to catch a handful of chef demos. One of my favorite demos was watching Chef Graham Elliot, known for his appearances on Iron Chef and Top Chef Masters; and a judge, alongside Gordon Ramsey and Joe Bastianich on the ever popular TV cooking series MasterChef. Chef Elliot also has several popular restaurants in the Chicago area and was named the youngest ever Four Star Chef. I thoroughly enjoyed Chef Elliot's cooking demo, American Classics 2.0, because he was just laughing and having such a good time during the demo, which was so good to see since those TV shows can be so serious. He also stayed to take pictures with some of his fans after the demo and was so nice and friendly in person (he even responded to one of my Tweets about the event!).

The other chef demos I caught, were Chef Andrew Zimmern (side note: Andrew is now one of my newest followers on Twitter, eekk!), the king of Bizarre Foods. Zimmern's demo, Wild Bird 3 Ways, was very informative as well as fun as he shared stories and entertained the crowd. Another fun cooking demo, was watching Chef Marc Murphy, known as one of the judges on Chopped. I am a huge (like seriously huge) fan of chopped, so I was elated to finally see this Chopped judge cooking it up in the kitchen.

It was also entertaining to watch local Chef Jack Gilmore (local Austin chef personality and owner of Jack Allen's Kitchen) just casually 'hangout' and grill with cookbook author and TV cooking personality Chef Marcus Samuelsson. Oh yeah... and how can you go wrong with whole roasted pig... prepared by these two fine chefs.

And if 'sipping' is more your thing, there was plenty of that too! From wine classes taught by professional sommeliers to beer and liquor tastings. These classes were very informative and educational. I had to attend the class Texas Wines: Ready for the Main Stage; which discussed the great wines being produced here in Texas and how they are award winning wines competing against other wines from around the world. It was very interesting to learn how these Texas wineries are working with grape growers, scientists and farmers to produce the best grapes, to yield the best wines, all while enduring the crazy Texas climate.

Then there was the Grand Tasting room (the most popular spot in the festival). Full of all you can eat, and drink, 'tastes' from brands, companies, local restaurants near and far.

Seriously. Eating, drinking and mingling with world renowned chefs... A foodie's dream!

Crispy Tortilla Crusted Chicken

2013-05-15T13:00:00.000-05:00

After 4 years of blogging there are a lot of recipes on this site.

Like hundreds and hundreds of recipes. So I am always shocked when I find out one of our absolute favorite, tried and true, go to recipes is not on this blog. Since I make many of these family favorites from memory, I really never turn to a recipe to create them. But then someone comes along and asks for a recipe and I don't have it.

In fact, that was one of the reasons I started this blog so many years ago, to have a place to share all of our favorite recipes and a place for friends and family to get the recipe.

And while I like trying new recipes, playing around an experimenting in the kitchen, these simple family favorites are what feeds us on a regular basis. Are what we 'crave' and are easy to throw together when 5 o'clock rolls around after a long crazy day.

Since most of these recipes are things I have made like a million times I usually just eyeball things, so I have had to take time to write things down as I make them and then actually take time to photograph them. Cuz, lets face it, since most of these meals are made on those 'crazy days' food photography is the last thing on my mind!

We absolutely love this Crispy Tortilla Crusted Chicken. Juicy tender chicken, covered in a crunchy, slightly spicy crust; less than five ingredients and ready in under 45 minutes; so simple yet so perfect and family friendly! To make it a meal serve it with some roasted broccoli and Mexican Rice and ta-da dinner is served (and soon dinner plates will be licked clean!)!

One Year Ago: Slow Cooked Sirloin Steak
Two Years Ago: Mom's Sugar Cookies with Butter Cream Frosting
Three Years Ago: Lemon Truffle Pie
Four Years Ago: Fireman’s Special BBQ Chicken Sandwiches

Crispy Tortilla Crusted Chicken
by Heather H. of Kitchen Concoctions, www.kitchen-concoctions.com
Printable Version
Prep Time: 15 minutes Cook Time: 30-40 minutes Serves: 4

10 corn tostadas
½ tablespoon taco seasoning
½ cup mayonnaise
½ – 1 teaspoon hot sauce, depending on taste
1/4 teaspoon each salt and black pepper
4 boneless, skinless chicken breasts

Preheat oven to 375 degrees. Spray 9x13-inch pan with cooking spray.

Place tostadas in a food processor. Pulse until tostadas are crushed. Pour crushed tostadas into a shallow dish. Add taco seasoning and stir to combine.

In another shallow dish, stir together mayonnaise and hot sauce. Season chicken with salt and black pepper.

Working one at a time, dip chicken in mayonnaise mixture and then in the crushed tostadas, making sure chicken is evenly coated. Arrange chicken in prepared pan. Bake in preheated 350 degree oven for 30-40 minutes, or until no longer pink, juices run clear and chicken reaches an internal temperature of 165 degrees.

Other recipes you might enjoy:
Chunky Applesauce Chicken (Crock-pot)
Cherry Chicken Lettuce Wraps
Crunchy Oven-Baked Chicken Toes
Baked Creamy Chicken Taquitos
Classic Chicken Parmesan

Strawberries n’ Cream Jell-O Salad Cups ("Bites with Bloggers")

2013-05-13T13:00:00.000-05:00

Jell-O salad.

Those two words instantly bring me back to my childhood and church potlucks.

Ahh… church potlucks. Those two words bring a whole slew of other memories.

Church potlucks and Jell-O salad… so 1950’s (even though I am an 80’s-90’s child).

But nonetheless, you could always expect Jell-O salad, in some form or fashion to show up at the monthly church potlucks. Jell-O salad in the shape of a Bundt pan. Jell-O salad in 9x13-inch pans. Jell-O salad layered in punch bowls. Oh and the colors and flavor combinations. Red. Orange. Yellow.

But my 9 year old self just couldn’t get on board with the whole Jell-O salad thing. The jiggly stuff with all sorts of odds and ends mixed in. Not to mention that was like the only dessert ever served at church potlucks. No cake. No cookies. Not even pie. Just Jell-O!

Needless to say church potlucks made me a slight Jell-O salad hater.

But awhile back I saw this Strawberry Jell-O salad on my friend Monica’s (Lick the Bowl Good) blog. She made them in little Mason jars (uh, have you ever seen a cuter Jell-O salad) and did them layered, like a parfait with sour cream in the middle. I was intrigued with the sour cream layer and can’t help myself when it comes to anything served up in a Mason jar; so I had to give these a try!

This Jell-O salad broke my 20-year Jell-O salad boycott. And as a little side fact, Eric has never (ever, ever) had Jell-O salad. So this was a first for everyone!

I chose to use Greek yogurt in lieu of the sour cream (because I keep it on hand) and loved the creamy tangy (and not sweet) flavor profile it added to the jiggly Jell-O. Plus since this is served up in Mason jars it makes for the perfect ‘to-go’ treat or if you can’t eat it all, just put the lid on it throw it in the fridge and save for later.

Jell-O salad.

Makin’ a comeback.

One Year Ago: Avocado Banana Hair Mask
Two Years Ago: Strawberry Spinach Salad with Balsamic Vinaigrette and In Season: Spinach
Three Years Ago: Chicken Caesar Salad Pizza Pitas
Four Years Ago: Mom’s Lemon Peppered Chicken

Strawberries n’ Cream Jell-O Salad Cups
Printable Version
Prep Time: 15 minutes Wait Time: 3 hours 30 minutes Makes 6 half pint Mason jars or 12 (4-ounce) Mason jars

2 (3-oz.) boxes strawberry Jell-O
1 1/2 cups boiling water
1 cup can crushed pineapple (do not drain)
2 ripe bananas, mashed without lumps
14-16 whole frozen strawberries
1 cup Greek yogurt (I used Chobani non-fat plain)

In a medium bowl pour boiling water over strawberry Jell-O. Mix until gelatin is fully dissolved. Stir in crushed pineapple and mashed bananas. Stir in whole strawberries.

Stir yogurt until creamy, smooth, and fully incorporated.

Fill Mason jars a 1/3 of the way full with prepared Jell-O mixture. Place jars in freezer for 5 minutes to allow Jell-O to firm up before adding second layer. Remove jars from freezer and ladle some yogurt over the Jell-O. Return jars to freezer for 5 minutes. Pour the remaining Jell-O mixture on top of the yogurt. Cover and refrigerate for at least 3 hours, or until Jell-O is completely set.

Adapted from Lick the Bowl Good

Other recipes you might enjoy:
Whipped Lemon Mousse
Peach Pie Fruit Salad
Creamy Fruit Salad

Giveaway: $50 Shabby Apple Gift Certificate (CLOSED)

2013-05-09T13:00:00.000-05:00

UPDATE (05/21/13): This giveaway is now CLOSED. The winner (chosen by random.org) is Grace Mitton! Congrats Grace! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed, undelivered or damaged prizes.

Hi friends! I have such a fun giveaway for you all today! I must warn you though, it is totally not cooking related but it is awesome nonetheless!

Have you all heard of the cute women's clothing company, Shabby Apple? Well my inner, fashionista loves everything on this site. Like... I wish I could own one of each and every single item they sell. What I like most about Shabby Apply is that they specialize in vintage style and retro clothing, which is totally right up my alley considering I firmly believe I lived in the roaring 20's in my past life!

Like check out this skirt. Love it!

"Tambourin"

Or this dress! So simple but so classic!

"Frankie"

But really there are so many pretty things so go check it out and enter the giveaway!

GIVEAWAY:

One lucky Kitchen Concoctions reader has the chance to win the following:

1 (one) $50 Shabby Apple Gift Certificate

"Toe The Line"

HOW TO ENTER GIVEAWAY:

You have SEVEN separate ways to enter the Shabby Apple $50 Gift Certificate giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. Head over to the Shabby Apple website and check out their vintage clothing. Then leave a comment on this post as to which item you would buy.

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT FOR EACH):

2. Become a follower of Kitchen Concoctions through Google Friend Connect.

3. Tell someone about this giveaway, on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. “Like” Kitchen Concoctions on Facebook.

5. Follow Kitchen Concoctions on Twitter.

6. Follow Kitchen Concoctions on Pinterest.

7. Follow Kitchen Concoctions on Instagram @kitchenconcoctions.

THE FINE PRINT:

This give-away closes Thursday, May 16, 2013 at 11:59 PM CST. Winner will be chosen at random (by random.org) and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed prizes and will choose another winner if original winner has not claimed prize within 72 hours of being announced. Giveaway for US residents only. Kitchen Concoctions is not responsible for undelivered or damaged prizes. Contents of prize pack may vary slightly.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

"Disclosure: The gift certificate, information, and photos have been provided by Shabby Apple. All thoughts and opinions are my own."

Easy Mediterranean Pizza

2013-05-06T13:00:00.000-05:00

I’ve got a bad case of the Mondays.

Do you?

Normally I am all about Mondays. I know. Most people would call me crazy. Who likes Mondays? The end of the weekend. Back to the grind. But for me I embrace Mondays. The start of a fresh new week.

But today. This Monday. I don’t want to get going. I still want it to be the weekend. I don’t want to face all the errands I have to run, all the tasks I have to accomplish, all the chores I have to do.

Can’t someone else do it for me? So I can still play like it’s the weekend.

But unfortunately, Monday is here and life must go on! For days like these, when I don’t feel like cooking or don’t have time to cook dinner, I look for meals that I can get on the table in 30 minutes or less (so I can still act like it is the weekend and get to watching a movie). This Easy Mediterranean Pizza totally fits the bill. Easy prep, bakes in under 10 minutes, and easy clean up. A satisfying, full flavored vegetarian pizza in under 30 minutes! Perfect for Meatless Monday and a bad case of the Mondays!

One Year Ago: Green Monster Smoothie
Two Years Ago: Greek Pasta Salad and Tips for Celebrating Mother’s Day with Brunch
Three Years Ago: Lime Cheesecake Dessert Squares
Four Years Ago: Dulce de Leche Tres Leches Cake

Easy Mediterranean Pizza
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 10 minutes Cook Time: 8-10 minutes Serves: 2

2 pieces Naan bread
2 tablespoons pesto sauce (store bought or homemade)
2 whole artichoke hearts, chopped
½ cup cherry tomatoes, sliced in half
¼ cup Greek olives, chopped
1/3 cup feta cheese
Parmesan cheese, freshly grated, if desired
Fresh basil leaves, torn, if desired

Preheat oven to 400 degrees.

Place Naan bread on baking sheet or pizza pan. Spread 1 tablespoon prepared pesto onto each piece of bread. Top as desired with artichoke hearts, tomatoes, Greek olives and feta cheese.

Bake prepared pizzas in preheated 400 degree oven for 8-10 minutes, or until golden brown and heated through.

Serve topped with freshly grated parmesan cheese and torn basil leaves, if desired.

Other recipes you might enjoy:
Philly Cheesesteak Pizza
Fall Harvest Pizza
Tips for Throwing a Pizza Party
Chicken Parmesan Pizza
Buffalo Chicken Pizza

“Skinny” Margarita

2013-05-03T13:00:00.000-05:00

Or should I say the ‘au naturel’ margarita?!?

I mean because seriously, if you make a traditional margarita with natural ingredients (um yeah, skip the sweet n’ sour mix) then it IS skinny!

I couldn’t possibly let Cinco de Mayo week here on Kitchen Concoctions pass without sharing a recipe for a margarita. Truthfully, we all know that you just go out to eat Mexican food (for Cinco de Mayo and all the other 364 days of the year), just to drink margaritas and eat queso!

So if you are choosing to celebrate Cinco de Mayo at home this year, or because you are prepping for swimsuit season, or because you choose to eat a more ‘natural’ diet; this “Skinny” Margarita is for you (and all your friends!).

What I wanna know is what is your favorite drink to sip to celebrate Cinco de Mayo?

PS: If you want a little change to the classic margarita, check out this Grapefruit Margarita (also in ‘au naturel’ form)!

One Year Ago: Celebrate Cinco de Mayo with Mexican Cuisine
Two Years Ago: Southwestern Chicken Tacos and Tips for Celebrating Cinco de Mayo on a Budget
Three Years Ago: Everything Cookies
Four Years Ago: Dulce de Leche Tres Leches Cake

“Skinny” Margarita
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 3-5 minutes Serves: 2

6 limes, juiced
2 teaspoons agave nectar (or to taste)
4 ounces tequila
2 ounces orange liquor (Cointreau)
Salt, if desired for rim of glass
Ice, as needed

On the rocks:
In a large shaker combine juice, agave nectar and liquors. Shake well to combine.

Pour salt on a small plate. Rub lime on edge of glass and dip in sugar. Add ice to glass and pour margarita over ice. Garnish if desired with lime wedge.

Frozen:
Combine juices, agave nectar, liquors, and ice in blender, blend until smooth. Serve in salt rimmed glass. Garnish if desired with lime wedge.

Virgin:
Prepare as directed above for frozen or on the rocks and substitute liquor with sparkling water or club soda. Garnish if desired with lime wedge.

Other recipes you might enjoy:
“Skinny” Strawberry Cheesecake Shake
Grapefruit Margarita
Tropical Sangria
Cranberry Mimosa
Cranberry Orange Tea

Mexican Rice

2013-05-01T13:00:00.000-05:00

I have always said that I would like Kitchen Concoctions to be a great resource for fast, fresh, affordable, family friendly recipes.

Not that every once in a while I won’t share a ‘semi-homemade’ recipe or even a more complex or involved recipe that requires many steps and planning. But, for the most part, I want this blog to be a resource for good recipes that anyone (every cooking ability) can make.

One of the things that I think makes a successful cook, at any cooking level, is having ingredient measurements fully written out. I think it is really annoying when recipes only use abbreviations (tsp., TBSP, c., etc.). There is so much room for error with abbreviations and really, how much harder is it to type out the full word.

With that said, when I am quickly jotting down new recipes in my trusty composition notebook, I often use abbreviations.

That is, until recently, when I saw firsthand how using measurement abbreviations can result in a recipe fail. You see, this Mexican Rice is one of our favorites. I make it often but have never officially shared the recipe here; so the only copy of the recipe I have is my hand written measurements and directions. One day Eric decided to take on dinner while I was out running errands. He asked for this recipe and I gave him my trusty notebook. When I got home, I dug into dinner fork first, and immediately choked. The rice was soooo spicy. After talking a bit, we came to the conclusion that the mistake was Eric put half a tablespoon of each spice, not half a teaspoon.

A common beginner mistake.

But I couldn’t fault him since the recipe was quickly written and used abbreviations. And because the rest of dinner was wonderful! AND because he tried!

We just took the experience as a learning lesson. He learned about the difference between TBSP and tsp. and I learned that writing out measurements are a must for everyone’s sake! : )

When made correctly this is a delicious side dish to accompany any Mexican themed meal!

One Year Ago: Quick and Easy Black Beans
Two Years Ago: Southwestern Chicken Tacos and Tips for Celebrating Cinco de Mayo on a Budget
Three Years Ago: Sweet-and-Sour Turkey Meatballs
Four Years Ago: Oatmeal Cookie Pancakes

Mexican Rice
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4-6

2 teaspoons canola oil
½ small onion, chopped
1 clove garlic, minced
1 ½ tablespoons tomato paste
2 ½ cups vegetable stock
1 (14.5 ounce) can diced Mexican tomatoes or diced tomatoes and green chilies (do not drain)
1 ½ cups long grain rice
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried Mexican oregano
¼ teaspoon salt and black pepper

Heat the oil in a medium sized pot over medium-high heat. Add onion and cook for 2-3 minutes, or until onion becomes translucent. Add in garlic and cook for an additional 1-2 minutes.

Stir in tomato paste and cook for 30 seconds. Stir in stock, tomatoes (do not drain), rice and spices. Increase heat and bring rice mixture to a boil. Boil on high for 1-2 minutes. Stir. Reduce heat to low, cover the pot and simmer for 15 minutes. Turn off heat and keep covered for an additional 5 minutes.

Fluff cooked rice with fork and season to taste with additional salt and black pepper, if needed. Serve immediately.

Other recipes you might enjoy:
Cilantro Lime Rice
Hawaiian Rice
Greek Rice Pilaf
FYI: Rice Varieties
Southwestern Corn and Black Couscous Salad with Cilantro Lime Vinaigrette

Classic Guacamole

2013-04-29T13:00:00.000-05:00

Growing up in Texas I have had my share of Mexican food, and well Tex-Mex, of course.

I mean if you are gunna live in Texas you kinda have to ~~like~~ love Mexican food.

Well that and barbecue.

Mexican/Tex-Mex and Barbecue, the official foods of Texas.

Because of my ~~love~~ obsession with Mexican food and because Cinco de Mayo is this Sunday, I thought having a second annual Mexican food themed week was in order! All this week I will be sharing some classic Mexican recipes that would be perfect for any Cinco de Mayo celebration, large or small.

First up, guacamole.

I love me some guacamole! I could eat it as a meal all on its own, but I also love eating it as an appetizer with chips or using it as a condiment to top my tacos, burgers and burritos.

I like my guac chunky, full of onions and tomatoes. I actually shared this recipe some time ago, as part of another recipe, but thought it deserved pictures and a post all on its own. So here it is!

What is your favorite way to enjoy Guacamole?

One Year Ago: Slow-Cooker Posole
Two Years Ago: Peanut Butter Banana Bread
Three Years Ago: Chicken Enchilada Pasta
Four Years Ago: Oatmeal Cookie Pancakes

Classic Guacamole
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 15 minutes Makes approximately 1 ½ - 2 cups

2 large ripe avocados
2 garlic cloves, minced
2 tablespoons cilantro, chopped
1 jalapeño pepper, seeded and diced
1/3 cup diced onion
1 Roma tomato, diced
½ teaspoon salt
1/2 tablespoon water
½ tablespoon lime juice
½ teaspoon hot sauce

Cut the avocados in half. Twist the halves in opposite directions and pull apart. Remove the pits and then scoop out the avocado flesh into a medium bowl. Mash the avocado with a large fork. Stir in the remaining ingredients. If not using immediately, cover with plastic wrap pressing the plastic wrap directly onto the surface of the guacamole and refrigerate.

Other recipes you might enjoy:
Tex-Mex Burgers with Guacamole
Avocado Banana Hair Mask
Avocado Salad with Sweet Italian Sausage
Turkey Guacamole Burgers

Tex-Mex Burgers with Guacamole

2013-04-28T12:00:00.000-05:00

Y'all, grilling/barbecuing season is finally here and it is in full swing!!! Don't you just love how grilling, the warm weather, the good food and the good company; brings us such great enjoyment?!? Well to get this grilling season off to a rockin' start why not whip up a batch of these Tex-Mex Burgers with Guacamole that I created recently for Stubb's! Head over to the Stubb's website to grab the recipe and get grillin'!

Pompeian Oil "Time to Change Your Oil" Contest

2013-04-27T13:00:00.000-05:00

This is a Sponsored post written by me on behalf of Pompeian for SocialSpark. All opinions are 100% mine.

Pompeian Oil and Hungry Girl, Lisa Lillien, think it is "Time to Change Your Oil," your cooking oil that is! Mediterranean foods and diets have become quite popular in the recent years, specifically regarding olive oil. However, Pompeian wants to shine a spotlight on another good for you oil, grapeseed oil. Grapeseed oil has similar health benefits as olive oil, but has a lighter taste and higher smoke point, making it great for cooking.

Pompeian Oil and Hungry Girl what to challenge bloggers to recreate their favorite recipe using butter or vegetable oil, and try it with Pompeian Grapeseed Oil or OlivExtra Premium Mediterranean Blend instead. Post your reinvented recipe, plus a corresponding photo on your blog. Then head to Pompeian’s Time to Change Your Oil Facebook page, share the link to your recipe, enter your contact information and hit submit. Hungry Girl will then select one recipe and the winner will receive an all expense paid trip to BlogHer Food '13 in Austin, Texas, June 7-8 (would love to see one of you there!). Plus the winning recipe will be featured by Pompeian throughout the event. And to say thank you for entering, Pompeian will send you a voucher for one free bottle of Pompeian oil!

For more information about the "Time to Change Your Oil" contest or Pompeian products, please visit the Pompeian Olive Oil Facebook page.

To give you some inspiration, check out this recipe for Smoky Fried Chickpeas!

Smoky Fried Chickpeas

from Pompeian

1 cup Pompeian Grapeseed Oil

1/2 teaspoon dried thyme

3/4 teaspoon salt

2 large cans chickpeas, drained and rinsed

1 tablespoon lemon zest

2 teaspoons smoked paprika

1. Dry chickpeas thoroughly with paper towels.

2. Using a candy thermometer, heat oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.

3. Fry chickpeas for about 5 minutes or until deep golden brown. Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt. Serve immediately.

"Disclosure: This post is sponsored by Pompeian. Photos and information have been provided by Pompeian. But all thoughts and opinions are my own."

"Bites with Bloggers" - 50 (Plus) Meatless Meals

2013-04-26T23:00:00.000-05:00

So remember last week when I promised you all a whole list meal ideas for #MeatlessMonday when I shared some tips for making Meatless Monday a success.

Well here they are in all their glory! Whether Meatless Monday, Friday, or everyday here are a ~~few~~ whole boat load of vegetarian (and even a few vegan too!) recipes that won't have you missing the beef (or chicken or pork....)!

Appetizer/Snacks:

Baba Ganoush (Kitchen Concoctions)
Cauliflower Buffalo Wings (An Edible Mosaic)
Carrot Hummus (Kitchen Concoctions)
Caramelized Sesame Chickpeas (With Style and Grace)
Parmesan Spinach Stuffed Mushrooms (Six Sisters' Stuff)

Slow Cooker Winter Squash and Root Vegetable Black Bean Chili (Kitchen Concoctions)

Soup/Stew/Chili:

Slow Cooker Winter Squash and Root Vegetable Black Bean Chili (Kitchen Concoctions)
Creamy Green Chile Soup (Lauren's Latest)

Lentil Bean Soup (Kitchen Concoctions)
Moroccan Lentil Soup (A Year of Slow Cooking)
Broccoli Cheese Soup (Kitchen Concoctions)

Fall Harvest Pizza (Kitchen Concoctions)

Pizza/Flatbread:

Fall Harvest Pizza (Kitchen Concoctions)
Zucchini, Squash and Ricotta Galette (Eat Yourself Skinny)
Thai Tofu Pizza (Iowa Girl Eats)
Rosemary Flatbread w/ Blue Cheese, Grapes and Honey (Lick the Bowl Good)
Tomato, Arugula and Goat Cheese Pizza (The Novice Chef)

Cowboy Black Bean Burgers (Kitchen Concoctions)

Burgers/Sandwiches:
Black Bean Pumpkin Quesadillas (Kitchen Concoctions)

Cowboy Black Bean Burgers (Kitchen Concoctions)
Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado (How Sweet It Is)
Strawberry Spinach Wrap (Kitchen Concoctions)
Grilled Corn Quesadillas (Taste and Tell)

Roasted Butternut Squash Salad with Warm Cider Vinaigrette (Kitchen Concoctions)

Salads:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette (Kitchen Concoctions)
Spinach, Avocado, Artichoke Salad (Mountain Mama Cooks)
Spinach and Pear Salad with Dijon Mustard Vinaigrette (Kitchen Concoctions)
Tomato Basil Orzo Salad with Lemon Garlic Vinaigrette (Kitchen Concoctions)
Quinoa Salad with Asparagus, Avocado and Lemon Basil Dressing (Two Peas and Their Pod)

Lentil and Bulgur Pilaf with Caramelized Onion (Kitchen Concoctions)

Beans/Legumes:

Lentil and Bulgur Pilaf with Caramelized Onion (Kitchen Concoctions)
Indian-Spiced Slow-Cooker Lentils (Our Best Bites)

Cantina Pinto Beans (Kitchen Concoctions)

Falafel (Kitchen Concoctions)
Four Bean Salad (Sugarfoot Eats)

Lentil Bean Soup (Kitchen Concoctions)

Pasta Dishes:
Pasta Ratatouille (Kitchen Concoctions)
Roasted Garlic and Cauliflower Pasta (Mel's Kitchen Cafe)

Greek Pasta Salad (Kitchen Concoctions)

Mushroom Lasagna (Smitten Kitchen)
Penne with Spinach Sauce (Kitchen Concoctions)
Three Cheese Hazelnut Pasta (Culinary Concoctions by Peabody)

Hearty Baked Spinach and Tofu Casserole (Kitchen Concoctions)

Casseroles:

Hearty Baked Spinach and Tofu Casserole (Kitchen Concoctions)
Easy Crust-less Spinach and Feta Pie (Skinny Taste)
Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce (Kitchen Concoctions)
Vegetarian Shipwreck Casserole (Oh My Veggies)
Vegetarian Greek Lentil Casserole with Bell Peppers and Feta (Kalyn's Kitchen)

Raw Cauliflower Couscous (Kitchen Concoctions)

Rice/Couscous/Quonia Pilafs:

Raw Cauliflower Couscous (Kitchen Concoctions)
Pumpkin Risotto (Kitchen Concoctions)
Risotto Primavera (The Pioneer Woman)
Southwestern Corn and Black Couscous Salad with Cilantro Lime Vinaigrette (Kitchen Concoctions)
Mushroom Barley (Rachel Cooks)

Baked Eggplant Parmesan (Kitchen Concoctions)

Main Dish:
Baked Eggplant Parmesan (Kitchen Concoctions)
Lebanese-Style Stuffed Eggplant (Gourmet Veggie Mama)
Tex Mex Potatoes (Kitchen Concoctions)
Sweets n' Grits (Mary Makes Dinner)
Balsamic Caramelized Onion and Mushroom Loaded Baked Potatoes (Good Life Eats)

Braised Peas and Green Onions (Kitchen Concoctions)

Side Dish:

Spicy Purple and Sweet Potato Gratin with Coconut Milk (Bake Me Away)
Greek Rice Pilaf (Kitchen Concoctions)

Zucchini Bake with Feta and Thyme (Real Mom Kitchen)
Braised Peas and Green Onions (Kitchen Concoctions)
Au Gratin Broccoli and Cauliflower (The Sisters Cafe)

Baba Ganoush (Kitchen Concoctions)

Breakfast:
Leftover Stuffing Frittata Muffins (Kitchen Concoctions)
Cornmeal Chive Waffles with Salsa and Eggs (Annie's Eats)
High Protein Vegan Breakfast Burrito (Oh She Glows)
Oatmeal Burrito Bowl (Closet Cooking)
Apple-Cheddar Waffle Panini (Kitchen Concoctions)

Southwestern Sloppy Joes

2013-04-23T13:00:00.000-05:00

Hi friends!

Did ya miss me?? I’ve missed all of you! I have missed blogging and Tweeting and Pinning and reading all of your blogs! But with computer problems and then being out of town working an event (where I had limited phone and internet access; but check out the amazing view I had) I’ve been a little out of touch. But I am back and have a whole slew of tasty recipes, random ramblings, and other fun things to share with you!

After being out of town for a week, or even on a normally busy weeknight, a simple, 30-minute or less, $10-dollar dinner is what life calls for! And these Southwestern Sloppy Joes fit the bill! This recipe is actually a flashback favorite. I shared it during the early days of Kitchen Concoctions but it has long since become a busy night staple. Since my photos from ‘back-in-the-day’ could use a more up-to-date ‘makeover,’ and because who doesn’t need more easy, peasy meals in their repertoire; I decided this recipe needed another day in the spotlight.

A fun and flavorful twist on the traditional Sloppy Joes, this Southwestern version is perfect simply served on buns, but would make for the perfect filling for stuffed baked potatoes too!

One Year Ago: Broccoli Francaise
Two Years Ago: Couscous Salad with Chickpeas
Three Years Ago: Cajun Popcorn
Four Years Ago: Gooey Cheese and Chicken Enchiladas

Southwestern Sloppy Joes
Printable Version
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4

1 tablespoon canola oil
1 small onion, chopped
1 pound ground turkey
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon chili powder
1/2 teaspoon dried Mexican oregano
1 (11-oz) can mexican-style corn, rinsed and drained
1 tablespoon tomato paste
1 1/2 cups medium chunky salsa (or the heat level you prefer)
1/2 tablespoon brown sugar or honey Hamburger buns, for serving

Heat a large nonstick skillet over medium-high heat. Heat the oil and add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the turkey and cook until meat is cooked through and no longer pink, approximately 5 minutes. Add in the garlic and jalapeno; cook for an additional 1-2 minutes. Add the chili powder and oregano and cook one minute more. Stir in the corn, tomato paste, salsa and sugar and cook, stirring occasionally until slightly thickened, 2-3 minutes. Serve on hamburger buns.

adapted from the Best of Weight Watchers Magazines, Vol. 1 Cookbook; originally seen here

Other recipes you might enjoy:
Secret Ingredient Sloppy Joe Chili
Texas Style Chili
Tex-Mex Burger
Jalapeno Popper Burgers
Turkey Guacamole Burgers

Making Meatless Monday a Success

2013-04-15T12:00:00.000-05:00

Happy Monday friends! Being the foodie that I am, I can't even think of the word Monday without thinking automatically of the the word 'meatless.' We try to do 'Meatless Monday' at least one day a week (not always on Monday, but hey, at least we are doing it!) and I am always looking for new 'meatless' meal ideas, recipes, tips and inspiration.

Because I am always on the hunt for fresh ideas (recipes my guy will want to eat too) that I am planning to do a lengthy vegetarian recipe round up later this week. But today I am sharing some tips (in an article I wrote awhile back for meal planning/recipe site, Food on the Table) to help get you and your family started eating 'meatless' at least one day a week.

Be sure the check out a (small) round up of meatless meals at the bottom of this post (and then check back later this week for more ideas). Also, if you eat meat free regularly or even just once a week, please share any tips or any of your favorite recipes in the comments below!

Designed to raise environmental and health awareness, the “Meatless Monday” campaign has been gaining popularity over the years. The idea is simple, one day a week, eliminate meat from your diet and eat more fresh fruits and veggies. This simple change of eliminating meats one day a week will not only save you money on your weekly grocery bill, but will reduce the risk of heart disease, help with weight loss, and over all promote healthy eating and lifestyles.

Getting your family to go meatless one day a week may seem like a challenge at first, however with perseverance and these six tips, Meatless Monday can be a success.

Preparing new meals and learning new cooking and eating habits may take some time to get accustom to; thus, choose a convenient day of the week for your family to eat meat free. Use this day to not only prepare meatless meals but as a day to prepare fruits and vegetables for meals and snacking throughout the week.
Learning new cooking techniques may make those veggies more appealing to kids, and even adults. Try eating vegetables raw, steamed, sautéed, roasted and grilled.
No need to fret about the protein! There are many meatless protein options available; try quinoa, beans, lentils, whole grains, seitan, tempeh, tofu, and veggie burgers/crumbles.
Be creative. Take family favorite recipes and change them to be a meatless option. Love chicken parmesan? Try eggplant parmesan. Other options are black bean burgers, meatless soups and chilies, salads, enchiladas filled with veggies or rice and beans, and even a vegetable stir-fry.
Do research. Libraries, bookstores, local groceries, farmers markets, recipe websites and blogs are all valuable resources to find additional vegetarian meal ideas, cookbooks and tips. Take advantage of local chefs, restaurants and grocery stores that may offer vegetarian cooking classes.
Find support in friends and family by encouraging them to also eat meatless meals one day a week. Host a vegetarian recipe exchange or neighborhood vegetarian potluck block party to share meatless meal planning tips, tricks, and recipes.

To get your Meatless Monday started, try one of these hearty vegetarian recipes!

Pasta Ratatouille (Kitchen Concoctions)
Roasted Root Vegetable Pizza and Recipe for Lean Dough (Taste and Tell)
Butternut Squash Skillet Lasagna (Kitchen Concoctions)
Asiago Portobello Burgers with Roasted Red Peppers + Balsamic Glaze (How Sweet It Is)
Tex-Mex Potatoes (Kitchen Concoctions)
Best Ever Baked Ziti (Gourmet Veggie Mama)
Chile Rellenos (Kitchen Concoctions)
Green Olive, Walnut and Pomegranate Salad (Alexandra Cooks)

{CLOSED} Giveaway: Pillsbury Artisan Pizza Crust Gift Pack

2013-04-13T23:59:00.000-05:00

UPDATE (04/23/13): This giveaway is now CLOSED. The winner (chosen by random.org) is comment number 13, Jessica To! Congrats Jessica! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed, undelivered or damaged prizes.

Happy Saturday friends!!! Hope you are all enjoying some time to relax and play! I know many of you enjoy pizza (homemade or ordered out) on the weekend and we are no exception. So it seemed fitting to have a pizza themed giveaway today!

To learn more about Pillsbury Artisan Pizza Crust with Whole Grain and how you can enter the giveaway for the Pillsbury Artisan Pizza Crust with Whole Grain Gift Pack, continue reading below!

Spring means a fresh start for everyone, including your pizza! Get your pizza fix right in your own kitchen. With Pillsbury Artisan Pizza Crust with Whole Grain, you can create any fresh flavor combination you like while getting 16 grams of whole grain per serving. Share your favorite recipes using fresh, local ingredients from your farmer's market or garden. Whether you like tomatoes or spinach, fresh peppers or onions, let Pillsbury Artisan Pizza Crust be your canvas. Look for it in the refrigerated section of your local grocery store.

Make sure to get the online coupon for $1.15 off one package of Pillsbury Artisan Pizza Crust

Giveaway:

One lucky Kitchen Concoctions reader has a chance to win a Pillsbury Artisan Pizza Crust Gift Pack which contains the following (Retail Value: $64):

A VIP coupon for one FREE Pillsbury Artisan Pizza Crust with Whole Grain
15.5" Farberware Pizza Pan
Food Chopper with Storage Containers
Silicon-grip Oven Mitt

HOW TO ENTER GIVEAWAY:

You have SEVEN separate ways to enter the Pillsbury Artisan Pizza Crust Gift Pack giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. Leave a comment stating your favorite type of pizza or your favorite pizza toppings.

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT FOR EACH):

2. Become a follower of Kitchen Concoctions through Google Friend Connect.

3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. “Like” Kitchen Concoctions on Facebook.

5. Follow Kitchen Concoctions on Twitter.

6. Follow Kitchen Concoctions on Pinterest.

7. Follow Kitchen Concoctions on Instagram @kitchenconcoctions.

This give-away closes Saturday, April 20, 2013 at 11:59 PM CST. Winner will be chosen at random (by random.org) and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed prizes and will choose another winner if original winner has not claimed prize within 72 hours of being announced. Giveaway for US residents only. Kitchen Concoctions is not responsible for undelivered or damaged prizes. Contents of prize pack may vary slightly.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

"Disclosure: The prize pack, information, and giveaway have been provided by General Mills and Pillsbury through MyBlogSpark."

Oatmeal Banana Dog Biscuits

2013-04-10T23:59:00.000-05:00

I recently had a rather interesting conversation with someone about dog treats.

Yes, of all the things in the world we could be talking about, dog treats were our topic of choice.

The other person mentioned they were going to give their dog a bone. Yes, not unusual. But they were going to give their dog a real bone, as in leftover from the night’s dinner. I stated that I didn’t think dogs should have bones because they could break off in shards and hurt the dog as they ate them.

I then proceeded to share that I chose to give my dog natural dog treats. As in homemade right in my own home with pantry staples. Their argument was that animal bones were the original dog treat and how could it get any more natural than that.

But I stand firm in my stance that homemade dog treats are the only way to go!

Yeah.

I am that crazy dog Momma!

Not only are these homemade dog treats super easy to make, super affordable and seriously worthy of lots of puppy kisses, they use over ripe bananas. And if you are anything like me you always have way more over ripe bananas than you know what to do with just lying around!

One Year Ago: In Season: Arugula
Two Years Ago: Classic Deviled Eggs and FYI: Dying Easter Eggs
Three Years Ago: Cookbook Review: The Pioneer Woman Cooks: Recipes From An Accidental Country Girl
Four Years Ago: Butterscotch Sweet Potato Cookie Sandwiches

Oatmeal Banana Dog Biscuits
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 25 minutes Cook Time: 25-30 minutes Yields: approximately 35 2-inch round biscuits

2 ½ cups whole wheat flour
1 cup rolled oats
1/3 cup vegetable or canola oil
1 1/3 cups very ripe bananas, mashed (approximately 3 bananas)
1 ½ teaspoons cinnamon
4-5 tablespoons water

Preheat oven to 325 degrees.

In a large bowl stir together all ingredients except water. Slowly stir in water, one tablespoon at a time, until the dough becomes stiff enough to handle.

On a lightly floured surface, roll out dough until approximately ½-inch thick. Cut dough into desired shapes. Bake biscuits at 325 degrees for 25-30 minutes or until hard and golden brown. Cool biscuits completely on a wire rack and store in an air tight container.

Blackberry Cobbler Oatmeal

2013-04-08T23:59:00.000-05:00

Oh technology.

You’re a crazy thing.

Without you I wouldn’t have this blog and wouldn’t be doing a job I love.

Without you I couldn’t access my emails when I am miles away from a computer.

Without you I wouldn’t be able to easily take hundreds of books with me on a vacation without having to check like a thousand bags.

Without you I wouldn’t be able to watch my favorite TV shows.

But sometimes you are so annoying. Like when I drop my phone and ever since it asks crazy and freezes up. #allthetime

Or when even in this day and age I sometimes can’t get a clear signal. On anything. Cell phone. Internet. TV.

It is even more frustrating when your computer starts acting funny and no one can figure out what’s wrong.

Yup that would be my life right now. Computer ‘issues’ just make me want to scream! Eeeekkkk!

Luckily Eric has a computer that he is so graciously let me ~~borrow~~ take over until I get mine fixed. But as with anything, my computer is set up just how I like it and has all my stuff on it (like blog photos).

But things could be worse.

I mean heck those people on ‘Revolution’ have no power at all (yup no cell phones, computers, or TV’s for them…. Can you image?) and those people on ‘The Walking Dead’ have power but are being chased by zombies (what good would computers do them?). So I’ll make do.

And eat oatmeal.

Oatmeal is constant and never lets me down. In fact, oatmeal can even be ‘dressed up’ in like a million different ways. So yes here’s another oatmeal recipe. And yes it is just as good as this one, or this one, and even this one.

Mmmm. Cobbler for breakfast.

One Year Ago: Penne with Chicken Sausage and Arugula
Two Years Ago: Carrot, Tomato, and Spinach Quinoa Pilaf and FYI: Quinoa
Three Years Ago: Cowboy Calzone
Four Years Ago: Butterscotch Sweet Potato Cookie Sandwiches

Blackberry Cobbler Oatmeal
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 3-5 minutes Cook Time: 5-8 minutes Serves: 1

Oatmeal:
¾ cup vanilla almond milk
¾ cup water
¾ cup old fashioned rolled oats
½ cup blackberries
1/8 teaspoon vanilla
1/8 teaspoon ground cinnamon
dash nutmeg
½ tablespoon brown sugar or honey (or to taste)

Topping:
2-3 tablespoons vanilla Greek yogurt
2-3 tablespoons granola
Honey, as desired

Combine milk, water, oats, blackberries, vanilla, cinnamon, nutmeg and brown sugar in a medium sauce pan. Stir to combine and bring to a boil.

Lower heat to a simmer and cook, stirring occasionally, for 5 minutes or until liquid is absorbed and oats are tender. Serve immediately topped with yogurt, granola and additional honey if desired.

Other recipes you might enjoy:
Peach Crisp Oatmeal
S'mores Oatmeal
Pumpkin Pie Oatmeal
Bananas Foster Oatmeal
Pear Crisp Oatmeal

Whiskey-Mustard Meatballs and The Pioneer Woman Cooks: Food From My Frontier Cookbook Review ("Bites with Bloggers")

2013-04-05T23:59:00.000-05:00

So this is not my first cookbook review. Waaayyyy before this “Bites with Bloggers” series I had a cookbook of the month series where I would highlight (a.k.a try to use) ~~each and every~~ the abundance of cookbooks lining my bookshelves.

I had quite the collect of cookbooks before this whole blogging journey began, but boy has the collect tripled, dare I say quadrupled, over the last four years! With most of my cookbooks in recent years being written by bloggers, naturally continuing cookbook reviews as part of the ‘bites with bloggers’ series was a no brainer. So the plan is to throw in a few of these blogger cookbook reviews here and there.

I debated as to if I should just do new cookbooks, as they come out, but what would be the fun in that since there are so many great blogger cookbooks already out there.

Today I am featuring The Pioneer Woman Cooks: Food From My Frontier, by Ree Drummond, and sharing my adaptation of her recipe for Whiskey-Mustard Meatballs. This is Ree’s second cookbook (I actually reviewed her first book here) but here is what this book is all about:

Pictures: Yes, this cookbook is filled with beautiful photos! Just like her blog and previous cookbook, this cookbook not only has photos of the final recipe, but has photos of every step of preparing the recipe.

Prep Time, Cooking Time, and Number of Servings listed: Only the number of total servings is provide for each recipe.

Nutritional Information provided: No

Clear, easy to follow directions and ease of preparation: Yes, all of the recipes are fairly easy to prepare and have clear directions. Plus the addition of pictures for each step help guide you along.

(photo credit: Amazon)

Easily available ingredients and budget friendly: For the most part all of the ingredients are easy to find and are affordable. The only ‘specialty’ ingredient (or ingredient that might not be common for all) is the alcohol used in several recipes.

Variety of recipes: This cookbook has a variety of recipes. From breakfast, lunch, soups, appetizers, pasta and pizza, dinner, side dishes, desserts and even a section on canning.

Special feature: Many of the recipes include variations at the end of the recipe to change things up a bit! Also, not only does Ree include step-by-step photos for each recipe there are many, many photos (plus captions) of her family, ranch and life; just like her blog!

Like I mentioned earlier many of the recipes use alcohol; from Peach Whiskey Chicken, to Tequila Lime Chicken to these Whiskey-Mustard Meatballs. There is just something I love about a creamy mustard sauce (like on these Honey, Mustard and Rosemary Baked Pork Chops) so it is only natural I was drawn to these meatballs. These would make for a crowd pleasing appetizer or could be served over rice or egg noodles with a side salad for a complete meal!

Whiskey-Mustard Meatballs
Printable Version
Prep Time: 20 minutes Cook Time: 25 minutes Serves: 8 (as a main dish)

Meatballs:
1 pound ground beef
1 pound ground pork
1 cup panko bread crumbs
1 egg
½ medium onion, grated
2 cloves garlic, minced
1 teaspoon beef seasoning
1 teaspoon pork seasoning
2 tablespoons spicy brown mustard
¼ teaspoon each salt and black pepper
2 tablespoons canola oil

Whiskey sauce:
1 cup whiskey (or 1 ½ cups beer or beef broth)
3 cups beef broth
3 tablespoons spicy brown mustard
3 tablespoons Worcestershire sauce
1 cup heavy cream
¼ teaspoon salt and black pepper

In a large bowl combine all ingredients for meatballs, except for canola oil. Mix meatball mixture until well combined. Using a cookie scoop or tablespoon, shape ground meat mixture into meatballs. Place formed meatballs on a baking sheet or plate and set aside.

Meanwhile, heat canola oil in a large skillet over medium high heat. Working in batches, cook meatballs for 7-9 minutes, or until cooked through. Remove cooked meatballs from pan and drain on a paper towel lined plate. Repeat with remaining meatballs until all are cooked.

When all meatballs are cooked and are set aside, pour whiskey and beef broth into skillet. Allow whiskey and broth mixture to simmer for 3-4 minutes. Stir in mustard, Worcestershire sauce, heavy cream, salt and pepper. Cook whisky cream sauce for an additional 2-3 minutes.

Add cooked meatballs to sauce and cook for an additional 2-3 minutes. Serve immediately as is for an appetizer or over rice or egg noodles, for a main dish if desired.

Heavily adapted from The Pioneer Woman Cooks: Food From My Frontier Cookbook Review, by Ree Drummond

(CLOSED) Giveaway: $25 Walmart Gift Card and Olay Fresh Effects Review

2013-04-03T23:59:00.000-05:00

UPDATE (04/14/13): This giveaway is now CLOSED. The winner (chosen by random.org) is comment number 87, Rachel! Congrats Rachel! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed, undelivered or damaged prizes.

One of my earliest memories of watching my Mom do her makeup was setting on this little bench in her bathroom watching her, right before she tucked my siblings and I into bed at night, wash her face and smearing on some Olay moisturizer. So when the folks at Olay asked if I wanted to try their new line of products I couldn’t help but think of my Mom and say yes.

The new Olay Fresh Effects products are designed to leave your skin feeling fresh and rejuvenated. I was excited to try the S’Wipe Out!- Refreshing Make-up Removal Cloths, because honestly when it comes to my bed time routine, I just want to get it done quickly so that I can curl up in my comfy bed and finally rest my tired head on my soft pillow after a long day. I have tried many different brands of cloths like this but I liked how moist these cloths were and how they really did leave my face feeling fresh and clean with no lingering makeup (yuck!).

Below are all the new Olay products part of the Fresh Effects line:

Va-Va-Vivid!- Powered Contour Cleansing System: This powerful brush with super-soft, supple bristles gently massages your skin for a healthy-looking glow and a full-face cleansing.
Shine, Shine Go Away!- Shine Minimizing Cleanser: This cleanser has all the purifying power of a mask, but lathers and rinses like a daily cleanser to remove 2X more dirt, oil, and make-up than basic cleansing.
Bead Me Up!- Exfoliating Cleanser: Foaming bubbles and exfoliating microbeads come together to gently purify and lift away dirt, while softly scrubbing your skin for a beautifully fresh, healthy look.
S’Wipe Out!- Refreshing Make-up Removal Cloths: These special pre-moistened cloths are covered in cottony-soft cleansing pockets to lift away dirt and makeup – even waterproof mascara – in a flash.
Long Live Moisture!- Satin Finish Lotion: Lose the shine and get satiny active moisturizers keeping your skin soft and smooth for up to 24-hours!
BB Cream!- Skin Perfecting Tinted Moisturizer with Sunscreen: An all-in-one solution for instantly brighter-looking, smoother-feeling, more even skin tone.

For more information check out Olay here:

Olay – http://bit.ly/SGkSf4
Facebook – http://on.fb.me/TWqgG9
Twitter – @OlayUS

The new Olay Fresh Effects line is now available at Walmart stores nationwide. Today Olay is giving one lucky Kitchen Concoctions reader a $25 Walmart gift card for you to try the new Olay Fresh Effects line yourself!

Giveaway:

One $25 Walmart Gift Card

HOW TO ENTER GIVEAWAY:

You have multiple ways to enter the Olay Fresh Effects giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. Leave a comment stating which of the Olay Fresh Effects products (listed above) are you most excited to try and what is your daily beauty routine?

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT FOR EACH):

2. Become a follower of Kitchen Concoctions through Google Friend Connect.

3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. “Like” Kitchen Concoctions on Facebook.

5. Follow Kitchen Concoctions on Twitter.

6. Follow Kitchen Concoctions on Pinterest.

7. Follow Kitchen Concoctions on Instagram @kitchenconcoctions.

This give-away closes Wednesday, April 10, 2013 at 11:59 PM CST. One winner will be chosen at random (by random.org) and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed prizes and will choose another winner if original winner has not claimed prize within 72 hours of being announced. Giveaway for US residents only. Kitchen Concoctions is not responsible for undelivered or damaged prizes. Contents of prize pack may vary slightly.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

Disclosure: “Olay provided me a selection of their new Olay Fresh Effects products for review as well as the information, and the gift card to giveaway. However, all thoughts and opinions are my own.”

Turtle Cheesecake (and Four Years of Blogging!!)

2013-04-01T23:59:00.000-05:00

Four years ago I shared my first recipe here on Kitchen Concoctions.

Four years ago I began to dabble in food photography (boy am I happy to say that has improved!) and figure out things like social media.

Four years ago I began to share my family memories, personal stories, crazy ramblings, and finally had a place where I could just be me.

Four years ago you all came and you listened. You began to follow and comment and like and share things that I said; recipes I created.

Over the past four years we have laughed and cried. We have tasted and eaten hundreds of recipes. And we have grown in more ways than one.

So today I say thank you.

Thank you for being there from the beginning.

Thank you for listing to me, for so kindly helping me ‘proof-read,’ and for leaving kind comments.

Thank you for becoming real life friends that I can count on, whether miles away or right around the corner.

I am truly so happy that I get to spend my days doing what I love cooking and writing and taking pictures, but most of all, I get to spend my days with you!

So my dear friends, I hope you’ll have yourself slice of cake and stick around as I continue to share my love of food for the next four (forty?) years!

To celebrate four years of blogging (and three special birthdays we had in our family last week) I made cheesecake.

Turtle Cheesecake.

This is a rich, powerful cheesecake that is the perfect way to celebrate any of life’s memorable milestones!

One Year Ago: Ham Steak with Classic Cherry Glaze
Two Years Ago: Tossed Salad with Carrot Dressing
Three Years Ago: Bacon Wrapped Meatloaf
Four Years Ago: Butterscotch Sweet Potato Cookie Sandwiches

Turtle Cheesecake
By Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Wait Time: 6+ hours Serves: 10

Crust:
¼ cup butter, melted
25 chocolate sandwich cookies (Oreos), finely crushed

Cheesecake:
5 (8 ounce) packages cream cheese, softened
¾ cup granulated sugar
¼ cup flour
5 eggs
2 egg yolks
¼ cup whip cream
1 teaspoon vanilla extract
1 teaspoon almond extract

Turtle Topping:
¾ cup milk chocolate chips
¾ cup caramel bits
1/3 cup whip cream
½ cup pecans, chopped

Preheat oven to 500 degrees. Spray the sides and bottom of a 9-inch spring form pan with non-stick spray.

Crust:
Mix cookie crumbs and melted butter in a small bowl. Press crumb mixture into the bottom and up the sides of prepared pan. Bake crust in preheated oven for 5 minutes.

Cheesecake Filling:
In a large bowl on medium-high speed, beat together sugar and cream cheese until fluffy. Mix in flour. Add in eggs and egg yolks, one at a time, mixing well after each egg is added. Mix in cream and extracts; continue to mix until thoroughly combined. Pour cheesecake mixture over prepared cookie crust. Bake in preheated 500 degree oven for 10 minutes. Lower heat to 200 degrees and bake for an additional 60 minutes, or until top is lightly brown and cheesecake is set. Remove from oven and cool on wire rack for 2 hours. Cover cooled cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.

Turtle Topping:
In a small sauce pan over low heat, combine 2-3 tablespoons cream with chocolate chips. Constantly stir chocolate mixture until melted and smooth. Set aside. In a separate small sauce pan over low heat, combine 2-3 tablespoons cream and caramel bits. Constantly stir caramel mixture until melted and smooth. Before refrigerating cheesecake or right before serving, drizzle cheesecake with chocolate and caramel sauces and top with pecans.

Other recipes you might enjoy:
No-Bake Cheesecake
“Skinny” Strawberry Cheesecake Shake
No-Bake Pumpkin Cheesecake with Gingerbread Oreo Crust
Lime Cheesecake Dessert Squares
100 "Cake" Recipes

(CLOSED) Giveaway: Haagen-Dazs Gelato

2013-03-28T12:00:00.000-05:00

UPDATE (04/08/13): This giveaway is now CLOSED. The winner (chosen by random.org) is comment number 22, Monica H.! Congrats Monica H.! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours of date that winner is announced, then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed, undelivered or damaged prizes.

Confession.

I am a major ice cream junky.

Like sometimes I think I need an intervention. But even with my “small” ice cream obsession, I had never tried Häagen-Dazs ice cream until several years ago when I met Eric. One day he decided this ice cream loving gal needed to try Häagen-Dazs. After one bite I was like ‘where has this been all my life!!’

I couldn't believe I could have ‘gourmet’ ice cream in the comfort of my own home all cuddled up on the couch in my pj’s watching DC (Dawson’s Creek).

(Photo I shared a few weeks ago on Instagram)

So when the folks over at Haagen Dazs asked if I wanted to try their new line of gelato, of course I was down!

Gelato is Italian style ice cream that is rich and creamy but has a softer texture than traditional ice cream. So far my current favorite flavor is Limoncello. It is light and creamy with a hint of refreshing lemon flavor. But check out all the other delicious flavors they offer:

Stracciatella Gelato - Inspired by the Italian classic, Haagen-Dazs Stracciatella gently folds rich chocolaty shavings into smooth, sweet cream gelato.

Sea Salt Caramel Gelato - Rich in flavor, Haagen-Dazs Sea Salt Caramel blends ribbons of sea salt caramel into creamy caramel gelato.

Dark Chocolate Chip Gelato - Decadent and creamy, Haagen-Dazs Dark Chocolate Chip is a perfect blend of bittersweet chocolaty chips in dark chocolate gelato.

Vanilla Bean Gelato - Elegant in flavor, Haagen-Dazs Vanilla Bean is a blend of rich and creamy vanilla gelato with flecks of vanilla beans.

Cappuccino Gelato - Bold and complex, Haagen-Dazs Cappuccino is a beautiful blend of cappuccino and sweet cream gelato.

Limoncello Gelato - Sweet and zesty, Haagen-Dazs Limoncello is a blend of creamy lemon gelato with vodka.

Black Cherry Amaretto Gelato- Delightfully creamy, Haagen-Dazs Black Cherry Amaretto is a blend of delicious black cherries with amaretto, an Italian liqueur.

Haagen Dazs Gelato uses the finest ingredients and is available in stores nationwide starting in April. Would you like to try the new Haagen Daz Gelato? Well check out the giveaway below!

Giveaway:
2 (Two) full value coupons for any Haagen Dazs products

HOW TO ENTER GIVEAWAY:

You have multiple ways to enter the Haagen Dazs Gelato giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. Leave a comment stating which flavor (listed above) of the new Haagen Dazs Gelato you are most excited to try.

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT FOR EACH):

2. Become a follower of Kitchen Concoctions through Google Friend Connect.

3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. “Like” Kitchen Concoctions on Facebook.

5. Follow Kitchen Concoctions on Twitter.

6. Follow Kitchen Concoctions on Pinterest.

7. Follow Kitchen Concoctions on Instagram @kitchenconcoctions.

This give-away closes Thursday, April 4, 2013 at 11:59 PM CST. One winner will be chosen at random (by random.org) and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed prizes and will choose another winner if original winner has not claimed prize within 72 hours of being announced. Giveaway for US residents only. Kitchen Concoctions is not responsible for undelivered or damaged prizes. Contents of prize pack may vary slightly.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

Disclosure: “Haagen Daz provided me a selection of their new gelato for review as well as the information, photos and additional coupons for giveaway. However, all thoughts and opinions are my own.”

Olive Herb Rolls

2013-03-25T07:00:00.000-05:00

Carb lover for life.

That is the phrase I am putting on my next custom T-shirt. It describes me perfectly and is a quick explanation to anyone I come into contact with on a regular basis that might be on this diet or that diet, that may or may not allow daily enjoyment of carbs.

You know, so that they can go ahead and pass me all the rolls, bread and pasta they can’t eat. And I’ll happily take it off their hands!

If you would like to join the “carb lovers for life” fan club, then your first mandatory obligation is to serve carbs in some form or fashion with every meal.

Starting with these olive rolls...

I love sitting down to dinner with good company and a good meal; and nothing completes a good dinner like some warm, fresh-from-the-oven, slathered-with-butter rolls.

Today, I am participating in Kitchen PLAY’s Progressive Dinner Party sponsored by Lindsay Olives. Who doesn’t love dinner parties, especially ones that include an amuse bouche, bread, salad, appetizer and entrée!?! With each recipe highlighting olives as a key ingredient.

Olives are a popular fruit (yes, a fruit!) that are enjoyed around the world. Olives are full of antioxidants and can be found in an array of styles and varieties. So go ahead, eat up!

I’m contributing the bread (if you couldn’t tell by my previous ramblings) with four other talented bloggers featuring the other dishes. And guess what? You can participate too!

If you have a great recipe that features olives, it could be the sixth recipe as part of our progressive dinner party. The sixth recipe, a ‘wild card’ recipe of your choice, submitted by you, is eligible to be entered into a chance to win $200! Head over to this EventBrite page to request a coupon or product from Lindsay Olives. Then once you create your recipe, visit Kitchen PLAY to submit your recipe. For additional guidelines and information visit Kitchen PLAY.

Ok, I know you are dying to see these rolls!

I usually always have a can of olives (and yes even before this event, they are normally the Lindsay brand) in my pantry to throw into pasta salads, drinks, and when October rolls around, in meatballs to form scary edible eyeballs! But this time I decided to add them to some dinner rolls!

These Olive Herb Rolls, are the perfect accompaniment to any dinner. They are dense, yet soft and chewy, hearty and packed with tons of olives which means lots of flavor! I love these rolls, and they are a great way to change up your normal dinner roll routine!

Olive Herb Rolls
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 30 minutes Wait Time: 2 hours Cook Time: 10-15 minutes

¼ teaspoon salt
½ cup extra virgin olive oil
2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
2 tablespoons fresh thyme, chopped (or 1 teaspoon dried thyme)
1 (1/4 ounce) package active dry yeast
1 cup warm water, (105 - 110 degrees)
½ tablespoon sugar
3 ½ - 4 cups all-purpose flour
1 cup assorted chopped Lindsay Olives (Greek Kalamata Olives, Black Ripe Olives, Spanish Queen Olives)

In a small bowl, combine ¼ cup extra virgin olive oil, salt and herbs; set aside.

Meanwhile, pour yeast, sugar and warm water (105 - 110 degrees) into a bowl of a stand mixer. Stir water until yeast is dissolved. Let sit for 5 minutes.

Using the paddle attachment of a stand mixer, add in flour 1 cup at a time, mixing on medium speed. Continue to mix and add in flour until a soft dough begins to form (you may not need all the flour). Add in herb oil and chopped olives. Using a dough hook, knead bread for 2-3 minutes (if kneading by hand, knead for 5-8 minutes), or until dough forms into a soft round ball and pulls away from the sides of the bowl.

Cover bowl with a damp towel and place in a warm, draft free place. Let dough rise until doubled in size, about 1 hour.

Once dough has doubled in size, place dough onto a lightly floured surface. Gently flatten dough and divide into approximately 12 even pieces. Shape each piece of dough into a ball and arrange on a baking sheet lined with parchment paper or sprayed with cooking spray. Cover rolls with plastic wrap and let rise for an additional 40-50 minutes.

Preheat oven to 450 degrees. Remove plastic wrap. Brush the top of each roll with remaining olive oil. Bake rolls in preheated oven for 10-15 minutes or until lightly browned. Best served warm.

Disclosure: “I was compensated by Kitchen PLAY and Lindsay Olives for creating this post and recipe. All opinions are mine.”

Grapefruit Margarita

2013-03-22T23:59:00.000-05:00

I have had quite a few different jobs in my lifetime.

From working 9 to 5 office jobs (I totally can’t write that without singing Dolly Parton’s “Nine to Five”… quite possibly out loud… at the top of my lungs... at my desk… yeah… good thing only the cat and dog are around!), to working retail and an array of jobs in the restaurant and food industry.

Since food is my passion, most of my work experience involves food. I got my start hosting at a popular restaurant and moved my way around to being a caterer and now teaching cooking classes and working as a chef consultant and recipe developer.

But one food related job that everyone is surprised to find out is that I once bartended (as part of my restaurant/catering work).

Yup, I can make a mean martini (so I’ve been told), and can pour a perfect draft beer!

One thing that I enjoyed learning about when I bartended, is that just like food, liquors and mixers all complement each other differently. There is a science behind things and being a true ‘mixologist’ takes skills!

While I wouldn’t call myself an offical ‘mixologist’ (I prefer to stick with what I know, cooking up some soulful dinner), I do find it fun to learn and attempt to try a few new things!

This grapefruit margarita was inspired by the beautiful, juicy grapefruits that were so plentiful the past few months; paired with a mild winter (sittin’ on the porch type weather) and visiting friends (who requested ritas); this refreshing Grapefruit Margarita was born!

Perfect for a Friday!

One Year Ago: Crock-pot Pizza Soup
Two Years Ago: Gingered Beef Stir-Fry Recipe
Three Years Ago: Guinness Shepherds Pie
Four Years Ago: Butterscotch Sweet Potato Cookie Sandwiches

Grapefruit Margarita
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 3-5 minutes Serves: 2

2 large grapefruits, juiced (or approximately ½ cup grapefruit juice)
1 lime, juiced
1 teaspoon agave nectar (or to taste)
4 ounces tequila
2 ounces orange liquor (Triple Sec)
Salt or sugar, if desired for rim of glass Ice

On the rocks:

In a large shaker combine juices, liquors and agave nectar. Shake well to combine.

Pour salt or sugar on a small plate. Rub lime on edge of glass and dip in sugar. Add ice to glass and pour margarita over ice.

Frozen:

Combine juices, liquors, agave nectar and ice in blender, blend until smooth. Serve in salt or sugar rimmed glass.

Virgin:

Prepare as directed above for frozen or on the rocks and substitute liquor with sparkling water or club soda.

Other recipes you might enjoy:

Port Royal Punch

Bananas Foster Daiquiri

Pina Colada Smoothie

Brazilian Lemonade

Tropical Sangria

"Bites with Bloggers" - Easter Round Up (50 Recipes, Crafts and More!)

2013-03-20T23:59:00.000-05:00

So does anyone else feel like so far every holiday of 2013 has just snuck up on us? I mean maybe it is just me, but it feels like New Year's Eve was just the other day, but BAM!, then there was Valentine's Day, St. Patty's (totally missed this one all together this year!) and now Easter. I feel like I have been so unprepared for each.and.everyone of these holidays.

But never fear!

Since my last holiday blogger round up was such a hit, I decided to get my act together and bring you a *few* Easter ideas (yeah, Easter is just over a week away)!

So here goes (P.S. for more Easter/Spring ideas check out some ideas I 'pinned.'):

Easter/Spring Decor:
Easter Egg Pennant (Queen B and Me)
Marshmallow Peeps Craft: Easter Centerpiece (Mommy Savers)
Easter Bunny Printable (Preppy and Pink)
Easter Brunch Tablescape (Hostess with the Mostess)
Jellybean Topiary (My Garden of Eden)

Curried Egg Salad (Kitchen Concoctions)

Easter Crafts:
Burlap Bunny Table Runner (Eclectically Vintage)
Easter 'My Peeps' T-shirt Printable (Me Sew Crazy)
Recycle Easter Eggs into Mini Piñatas (Mega Crafty)
Easy Felt Carrot Garland (Positively Splendid)
Easter Peep Wreath (Our Best Bites)

Naturally Dyed Easter Eggs (Kitchen Concoctions)

Decorated Easter Eggs:
Easter Egg Dying History and Tips (Kitchen Concoctions)
Dinosaur Eggs (Our Best Bites)
Naturally Dyed Easter Eggs (Kitchen Concoctions)
Volcano Egg Dying (Toddler Approved)
“Tie” Dyed Eggs (Kitchen Concoctions)

Bunny Bait (Kitchen Concoctions)

Fun Easter Treats:
Homemade Cadbury Eggs (Confessions of a Cookbook Queen)
Bunny Bait (Kitchen Concoctions)
Easter Egg Bread (Simple Bites)
Bird Nest Cookies (Kitchen Concoctions)
Easter Egg Marshmallow Truffles (Taste and Tell)

Lemon Caper Deviled Eggs (Kitchen Concoctions)

Recipes That Use Hard Boiled Eggs:
Southwestern Cobb Salad (Kitchen Concoctions)
Hard Boiled Egg Chocolate Chip Cookies (The Girl Who Ate Everything)
Curried Egg Salad (Kitchen Concoctions)
Guacamole Deviled Eggs (Skinnytaste)
Lemon Caper Deviled Eggs (Kitchen Concoctions)

Ham Steak with Classic Cherry Glaze (Kitchen Concoctions)

Easter Ham Dinner:
Slow Cooker Brown Sugar Ham (Kitchen Concoctions)
Maple Glazed Ham (Mel's Kitchen Cafe)
Ham Steak with Classic Cherry Glaze (Kitchen Concoctions)
Pineapple Lime Glazed Ham (Real Mom Kitchen)
Ginger-Ale Ham with Sweet Potatoes and Apple-Ginger Chutney (Culinary Concoctions by Peabody)

Honey, Mustard and Rosemary Baked Pork Chops (Kitchen Concoctions)

Other Things for Easter Dinner:
Honey, Mustard and Rosemary Baked Pork Chops (Kitchen Concoctions)
Pan-Crisped Salmon with Light Dijon Cream and Garlic Butter Breadcrumbs (How Sweet It Is)
Easy Crock-Pot Turkey Breast (Kitchen Concoctions)
Rack of Lamb with Dijon Glaze over Wilted Baby Spinach (Skinnytaste)
Honey Roast Chicken (Mel's Kitchen Cafe)

Rosemary Scalloped Potatoes (Kitchen Concoctions)

Savory Spring Sides:
Asparagus with Garlic Vinaigrette (Kitchen Concoctions)
Carrot Risotto (An Edible Mosaic)
Strawberry Spinach Salad with Balsamic Vinaigrette (Kitchen Concoctions)
Hawaiian Rolls (Seeded at the Table)
Rosemary Scalloped Potatoes (Kitchen Concoctions)

Strawberry-Lime Shortcakes with Coconut Cream (Kitchen Concoctions)

Dessert:
Strawberry-Lime Shortcakes with Coconut Cream (Kitchen Concoctions)
Dark Chocolate and Vanilla Bean Marshmallow Cake (The Novice Chef)
No-Bake Cheesecake (Kitchen Concoctions)

Strawberry Colada Cupcakes (Taste and Tell)

Lemon Truffle Pie (Kitchen Concoctions)

Carrot Cake Everything:
Tropical Carrot Cake (Annie's Eats)
Carrot Cake-Oatmeal Cookies (Kitchen Concoctions)
Carrot Cake Pancakes (Lick The Bowl Good)
Carrot Cake Fudge (Inside BruCrew Life)
Carrot Cake Cheesecake (Seeded at the Table)

"Foodie Field Trip" - Cowboy Breakfast

2013-03-18T12:00:00.000-05:00

As much as love being in the kitchen and creating new recipes, I love going on food inspired adventures, or ‘foodie field trips’ as I like to call them! Getting out and exploring new places, or even things in my own backyard, is always so much fun and of course anything that involves food makes me one happy gal!

Our latest ‘foodie field trip’ was to the Cowboy Breakfast, which is the annual kick off to the start of the Star of Texas Fair and Rodeo.

Here in Texas, we take our rodeos very seriously! I remember growing up, each year weeks of my public school education was deemed ‘rodeo week’ and every ounce of energy was put into learning the ‘ropes’ of being a true cowboy. From proper western wear (a.k.a Wranglers, big belt buckles and fringe), to learning how to square dance in P.E., to visits from “real live cowboys,” this rodeo stuff is no bull (Hahaha! I’m soooo funny!)

The Cowboy Breakfast is a free event that takes place in downtown Austin, Texas. Eric went a few years ago, but this year he was given a photography assignment to go cover the event. He asked if I wanted to tag along and I said sure (even though it meant leaving the house at 6am!!).

In true Austin fashion, there was live music, food, nice people and of course cowboys!

The cowboy breakfast is completely family friendly and a great way for kids to see other forms of cooking. From smokers, to dutch ovens and BBQ pits, breakfast was cooked and served by friendly faces to hungry crowds. Classic ‘cowboy’ breakfast foods included biscuits and gravy to sausage, to Texas favorites like smoked pork breakfast tacos!

There were sightings of rodeo mascots, cowboys and cowgirls, musicians and friends young and old!

There were horses and longhorns (we are in Austin after all!)….

And wood carved animals created by talented wood carving fellas!

You know, how every cowboy (and girl) spends their free time!

I shared a single photo of the event, via Instagram, but here are a few more photos all courtesy of Eric!

Check out the official Star of Texas Fair and Rodeo website to see how you can attend next year’s Cowboy Breakfast or how to attend the remaining 2013 rodeo shows and events!