Kitchen Concoctions

Zucchini Fudge Cake

2013-06-17T19:00:00.000-05:00

Eat dessert first.

Shouldn't that be the mantra of life?

You know, do all the fun stuff first. Skip doing laundry and go lay out by the pool. Skip running the boring errands, like going to the post office and paying bills; but go to the mall instead. Take a day off work and head to the beach.

And eat dessert first.

I know the reality is that these things have to get done (and you have to eat your veggies), but sometimes, when life gives you lemons, you need to eat dessert first!

So I decided to get this week off to a sweet start by serving up dessert first. You know, instead of a meatless meal (even though technically this dessert is meatless!) or a healthy salad (even though this dessert has veggies!).

Whoever said diets had to start on Mondays?!?!

How 'bout Tuesday, or Wednesday?

This cake is light and moist yet rich and chocolaty! It is not overly sweet but totally satisfies the sweet tooth! (does that make sense?)

Make this cake and eat dessert first.

On a Monday.

One Year Ago: FYI- Pesto
Two Years Ago: Corn-and-Red Potato Salad
Three Years Ago: Peach Pie Fruit Salad
Four Years Ago: Israeli Spice Pork Chops

Zucchini Fudge Cake
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 20 minutes Bake Time: 30-40 minutes Makes: 1 (9x13-inch) pan

Cake:
2 ½ cups unbleached all-purpose flour
2/3 cup cocoa powder
1/8 teaspoon salt
½ teaspoon ground cinnamon
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 2/3 cup granulated sugar
½ cup vegetable oil
3 large eggs
1 cup Greek yogurt
1 teaspoon vanilla
3 cups shredded zucchini (about 2 medium zucchini)

Ganache Topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream

Preheat oven to 350 degrees.

In a large bowl, sift together flour, cocoa powder, salt, cinnamon, baking soda and baking powder. Set aside.

In another large bowl beat together sugar and oil. Add in eggs, one at a time, beating well after each addition. Add yogurt and vanilla and mix to combine. Gradually add in flour mixture, mixing well. Stir in shredded zucchini.

Pour prepared cake batter into 9x13 inch pan. Bake in preheated 350 degree oven for 30-40 minutes or until top of cake springs back when touched and when a wooden pick inserted into the center of the cake comes out clean. Allow cake to cool slightly and pour prepared ganache over cake. Using a spatula spread warm ganache evenly over cake. Serve immediately or cool if desired.

Ganache Topping: Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 1 minute and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be stirred into the cream, adding more cream as needed to reach desired consistency.

Other recipes you might enjoy:
S'more Snack Cake
Pumpkin Cake Bars with Cream Cheese Frosting
Chunky Monkey Cupcakes with Chocolate Peanut Butter Frosting
One Bowl Chocolate Cupcakes (Eggless)
Apple Spice Cupcakes with Brown Sugar Cream Cheese Frosting

Kids in the Kitchen: Crunchy Zucchini Chips

2013-06-14T23:00:00.000-05:00

Today I am kicking off my 3rd annual “Kids in the Kitchen” series! I have been plotting and planning for this since last summer (well actually WAY before then), and even with a solid nine (plus) months of planning, I didn't get my act together in time to post the first recipe the first (un)official week of summer. I mean, I have been sitting on tons of these kid friendly recipes, crafts, etc. for weeks months and because of a whirlwind past few weeks (read all about my ~~slacking~~ 'issues' here) I didn't get them up.

But here I am now!! And I am ready to go!

So every Friday from here until the end of August I will be serving up these 'kid friendly' recipes. I love sharing this series with you because I got my start in the kitchen as a young child and haven't stopped! Today, I love sharing my love of cooking with the special kids in my life (even teaching kids cooking classes) and believe cooking with children is a great activity, especially during the long days of summer.

I might add that these recipes aren't just for kids! I will be featuring reinvented versions of the classics I grew up on, homemade versions of popular store bought snacks and other tasty bits and bites!

First, is a recipe I have been making for years, Crunchy Zucchini Chips. In fact, this recipe made an appearance in the early days of this blog and I thought it could totally use for some new 'brighter' photos and a new spot on this blog (even though the photos aren't that great check out the blog post, I share a pretty funny story about eating zucchini as a kid!).

These 'chips' are the perfect way to get kids and adults alike to eat their green veggies! Crisp, crunchy and fun to make, these tasty little bites are perfect for snacking during family game night, as an appetizer, or a fun change to those boring side dishes!

One Year Ago: Cookie Burgers and Pie Fries
Two Years Ago: Green Bean Fries
Three Years Ago: Artichoke 'n Bacon Pizza Squares
Four Years Ago: Israeli Spice Pork Chops

Crunchy Zucchini Chips
by Heather Hunsaker of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 20-25 minutes Cook Time: 20-25 minutes Makes: approximately 30 chips

50 small pretzels
1/4 cup Parmesan bread crumbs
1/2 tablespoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/3 cup flour
2 eggs
1 large zucchini, sliced into ¼-inch wide circles

Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.

Place pretzels in a heavy duty zip top bag. Using a meat mallet or rolling pin, crush pretzels into pieces (Note: This can also be done in a food processor.)

Pour crushed pretzels into a medium sized bowl. Add bread crumbs, seasonings and oil. Stir to combine. Add flour to an additional bowl and whisk eggs in a third bowl.

Dip sliced zucchini first into flour and then into egg and last into seasoned pretzel mixture. Arrange prepared zucchini on baking sheet and bake at 375 degrees for 20-25 minutes or until crispy and golden brown.

Serve with ranch dressing or marinara sauce for dipping.

(recipe originally seen here, on Kitchen Concoctions)

Other recipes you might enjoy:
Summer Squash Sauté
Carrot Fries
Green Bean Fries
Broccoli Francaise

Grilled Chicken Suiza Sandwiches

2013-06-10T19:00:00.000-05:00

What is your favorite thing to cook up on the grill during the warm summer months? Burgers, steaks, kabobs, chicken? I am sure everyone immediately turns to burgers and hot dogs when it comes to summer cook outs, but one of my favorite things to throw on the grill is chicken! Recently I grilled up some chicken but decided to dress it up a bit! These Grilled Chicken Suiza Sandwiches are a modern twist on the more traditional Chicken Suiza Enchiladas. A chicken sandwich that is topped with a classic zesty sour cream and green chile sauce (I created this recipe for Stubb's and used their new'ish' Green Chile Marinade), is perfect for any summer outdoor grilling event!

My summer motto: Grill, eat and enjoy!! Repeat.

Disclosure: This is a recipe I developed for Stubb's. To get the recipe head over to the Stubb's website. All thoughts and opinions are my own.

Banana Bread French Toast with Southern Butter Pecan Syrup

2013-06-06T09:00:00.000-05:00

On a normal day my breakfast routine is pretty simple.

Something quick and filling like oatmeal, a fruit and yogurt parfait, a smoothie, or toast. But when the weekend rolls around, my tummy immediately wants a hot, soul soothing breakfast.

Cuz, nothing beats French toast on a Sunday morning.

This is probably a natural craving or maybe spins from my childhood, because with working parents the only time we got a hot 'home-cooked' breakfast was on the weekend. My Dad was known for making pancakes or French toast (or to make a run for donuts!!) and Mom would make some cinnamon toast, scrambled eggs and sausage, cinnamon rolls or banana bread.

If you follow on Facebook you know recently that need for a hot, stick to your ribs breakfast was calling my name. Reminiscing of my childhood favorites, I decided to combine my Mom's famous banana bread and that French toast my Dad always made to make Banana Bread French Toast with Southern Butter Pecan Syrup.

I couldn't think of a more winning combination to honor my southern roots and to celebrate everything I love about the weekends (oh yeah.... and sleeping in too!)!

Banana Bread French Toast with Southern Butter Pecan Syrup

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Printable Version

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4-6

Banana Bread French Toast:

½ cup chopped pecans

4 eggs

½ cup milk

½ cup International Delight Southern Butter Pecan Creamer

8-10 large slices banana bread (or 16-20 slices of a “mini loaf”)

2-3 tablespoons butter

2-3 bananas, sliced

Southern Butter Pecan Syrup:

1 cup maple syrup

½ cup International Delight Southern Butter Pecan Creamer

½ teaspoon ground cinnamon

2 tablespoons butter

For Banana Bread French Toast:

Heat a large skillet over medium high heat. Add chopped pecans and toast for 1-2 minutes, stirring occasionally. Remove from pan and set aside.

In a large bowl whisk together eggs, milk and International Delight Southern Butter Pecan Creamer. Working in batches, add the sliced banana bread to the egg and milk mixture and soak until saturated. Using a fork, remove bread from egg mixture, letting excess mixture drip off.

Melt 1 tablespoon butter in large skillet over medium-high heat. Place soaked bread in hot skillet. Cook for 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and soaked banana bread slices. Set aside and keep warm.

For Southern Butter Pecan Syrup:

Combine all ingredients in a medium sized saucepan. Cook and stir on medium heat until heated through.

Serve hot Banana Bread French Toast topped with Southern Butter Pecan Syrup, sliced bananas and toasted pecans.

What's your favorite flavors from your childhood and today? I loved how the Southern Butter Pecan Syrup I created paired perfectly with the Banana Bread French Toast in this recipe! For more recipes inspired by International Delight's Southern Butter Pecan Creamer check out my Southern Butter Pecan ID Inspiration Pinterest Board:

Be sure and visit What's Your ID? to enter to win lot's of great prizes, like a Magical Trip grand prize, Visa gift cards or Free ID for a year!

What's Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com.

Disclosure: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Paprika Chicken Stroganoff

2013-06-03T23:00:00.000-05:00

You may have noticed things a little quieter than normal around here lately.

If this was some other blog I might start typing that the reason why it has been quite is because I a.) have a cookbook deal and major deadlines 2.) am traveling near and far eating tons of AH-mazing food c.) that I am knee deep in wedding plans and the big day is days away or 4.) that I just had a baby and haven't slept in weeks.

And if this was some other blog I wouldn't even be mentioning these things because, well, that's what THEY (whoever they are) say you should never do on your blog, write a lengthy blog post as to why you have been MIA.

But this isn't some other blog. And none of those reasons apply.

This is my blog and if I was totally being honest with you (which I always am!) as to why I haven't blogged as much in the past month (ok maybe even months) as I normally do, my answer would be the following: computer problems for weeks on end, Eric having to borrow my camera for a project, that I have been busy with boring normal day to day work/chores/errands, or quite frankly that I have just been a big slacker.

But the fact is, I have totally, utterly missed this little corner of the internet that I can call all my own! And I am so excited to be back on track (and refocused) and to being fully immersed in blogging (and all that goes with it)!

Coming at ya soon (some of my favorite 'series/themed weeks' just in time for the summer!); my annual S'more's Week, Ice Cream Week, Kids in the Kitchen series, and a few other new things and of course lots of tasty recipes.

But first, a modern twist on an old classic! One of our favorite meals is Beef Stroganoff but I always enjoy trying classic recipes with a new spin. Paprika Chicken Stroganoff, hearty yet humble. A perfect comfort meal.

One Year Ago: Salmon with Melon Salsa
Two Years Ago: Chili Meatball Subs
Three Years Ago: Memphis Style BBQ Pork Sandwiches
Four Years Ago: Grapefruit and Lime, Lemonade

Paprika Chicken Stroganoff
Printable Version
Prep Time: 15-20 minutes Cook Time: 20-25 minutes Serves: 4-6

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium yellow onion, diced
1 (8 ounce) package white button mushrooms, sliced
2 cloves garlic, finely minced
1 1/2 cups low-sodium chicken broth
1 tablespoon tomato paste
1/2 cup plain Greek yogurt
Hot, cooked egg noodles, for serving
Fresh, chopped parsley for garnish

In a medium bowl combine the flour, paprika, salt and black pepper. Add in the cubed chicken and toss to coat.

Heat the olive oil in a large 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown on each side, turning occasionally, about 5-6 minutes. Remove chicken from the pan onto a plate and set aside.

Add additional oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute.

Pour in 1/2 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth, stirring well.

Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer.

Serve over hot noodles and garnish with fresh parsley, if desired.

Adapted from Bev Cooks as seen on Mel's Kitchen Cafe

Other recipes you might enjoy:
Crispy Tortilla Crusted Chicken
Chunky Applesauce Chicken (Crock-pot)
Crock-Pot Santa Fe Chicken
Crunchy Oven-Baked Chicken Toes
Cherry Chicken Lettuce Wraps

Ancho Chile Cherry-Raisin Glazed Pork Chops and The Austin Food Blogger Alliance Cookbook Review

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

One of the great things about blogging is the people you meet along the way. The relationships and support you gain from online strangers who quickly become friends and those you get to know in 'real life.' I am so happy to have gained these friends over the years and enjoy making new friends as well!

One organization that I was ecstatic to find, was the Austin Food Blogger Alliance. Austin is an amazing food city, so it shouldn't come as any surprise that it is filled with an awesome group of food bloggers.

And by group, I mean well over a hundred (and counting)!

I have been a member of this fine group of food lovers for almost a year and have meet some pretty cool foodies. The organization itself offers many educational opportunities and fun social gatherings. One project they took under their belt was putting together, and publishing, a member cookbook.

Unfortunately, I joined the organization right before the recipe submission deadline, so I wasn't able to get any recipes submitted in time to be included (hopefully there will be a volume two in the near future!!!), but I have thoroughly enjoyed watching this cookbook grow and evolve!

Here is some information about the cookbook:

Pictures: Yes, this cookbook is filled with beautiful photos! Not every recipe has a photo but most do and are from they are from the blogger who submitted the recipe or other talented food photographers that are members of the Austin Food Blogger Alliance.

Prep Time, Cooking Time, and Number of Servings listed: Unfortunately none of this information is provided.

Nutritional Information provided: No

Clear, easy to follow directions and ease of preparation: Yes, most of the recipes are fairly easy to prepare and have clear directions. Part of the process of compiling all the recipes and putting together the cookbook, was having members test the submitted recipes to make sure the directions were easy to follow.

Easily available ingredients and budget friendly: For the most part all of the ingredients are easy to find and are affordable.

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

Special feature: In true blogger fashion, each recipe has a personal story introducing it. It was fun going through the cookbook and seeing the different recipes and hearing the different bloggers' personalities shine through their stories and recipes. Scattered about the book are several articles written by members, on various topics, from Austin's love of food trailers to locally brewed beer; to food photography and canning tips. And in true Austin fashion, you can find a variety of recipes that meet various dietary restrictions from gluten free to vegetarian. The cookbook also contains a list of AFBA members who contributed to the book and a short bio on each member. However, my one (and only) tiny complaint about the cookbook is that the recipe index does not list the contributing members names and the title and page number of their recipe. Neither does the blogger bios, which is a bit frustrating if you wanted to look up a recipe from a specific blogger. Other than that well done Austin Food Bloggers, great book! The Austin Food Blogger Alliance Cookbook can be purchased on line at Amazon and Barnes and Noble or can be found at local Austin stores including Book People, Whole Foods and Central Market.

I have like the entire cookbook flagged for recipes I want to try but I was intrigued by Ancho Chile Cherry-Raisin Glazed Pork Chops submitted by Anna Ginsberg of Cookie Madness (as Anna writes in the book that this pork recipe won $10,000 for a recipe contest) and made it first (with a few changes).

These pork chops had a unique flavor profile. Rich and smokey with bursts of sweetness from plump, chewy raisins; the perfect paring for some mashed sweet potatoes!

Ancho Chile Cherry-Raisin Glazed Pork Chops
Printable Version
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4

1/2 cup cherry preserves
2 teaspoons ancho chile powder
1/4 teaspoon ground cinnamon
½ teaspoon cocoa powder
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon cornstarch
1/3 cup sliced almonds
4 boneless pork chops (about 1 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons canola oil
2/3 cup chicken broth*
1/2 cup California raisins
1 tablespoon chopped cilantro, for garnish (optional)

In a jar or container with a tight-fitting lid, combine cherry preserves, ancho chile powder, cinnamon, cocoa powder, vinegar, lemon juice and cornstarch. Set aside.

Heat a large non-stick skillet, over medium-high heat. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove and set aside to cool.

Season pork chops with salt and pepper. Add oil to pan and add pork chops; cook over medium-high heat, two minutes per side. Pour in 1/3 cup broth and continue cooking for 6-7 minutes more, turning once, until pork is done. Remove from pan, set aside and cover with foil to keep warm.

Shake jar with preserve mixture and add to skillet. Stir in raisins and cook over medium heat until sauce thickens, about 1-2 minutes. Add remaining broth, stir and heat through. Arrange pork immediately on serving platter and top with prepared sauce; sprinkle with toasted almonds and cilantro (optional). Serve at once.

*Note: White wine or white grape juice could be substituted.

Adapted from The Austin Food Blogger Alliance Cookbook; recipe submitted by Anna Ginsberg of Cookie Madness

Cinnamon Honey Whipped Cream

2013-05-23T23:59:00.000-05:00

What is your favorite part of summer?

Is it the days at the pool? Sunset at 8:30pm? Warm weather? Road trips?

I absolutely love each and every one of those things and of course the food!

Not only am I looking forward to summer barbecues camping trips full of s'mores, and many trips to the frozen yogurt shop and local sno cone hut; but I am giddy about all the summer produce. It has been a thrill the past few weeks watching various summer produce emerge at the local farmer's market!

Boatloads of berries (strawberries, blueberries, blackberries, raspberries, boysenberries), mountains of melons (watermelon, honeydew melon, cantaloupe), and a plethora of peaches, plums, nectarines and cherries!

I am beyond thrilled to get my hands on some summer fruit! Typically I enjoy 'nature's candy,' straight up, au naturel, just fresh and juicy! But every once in awhile I like to ~~trash~~ dress it up a bit! Throw some fresh fruit into smoothies, add it to my oatmeal, bake it up or cover it in a sauce.

Or top it with creamy, dreamy, fluffy homemade whipped cream!

For some reason, making homemade whipped cream intimidates a lot of people. But the truth is, homemade whipped cream is so incredibly easy and absolutely satisfying. This version, Cinnamon Honey Whipped Cream, has no added sugar and has the perfect hint of spice to compliment all that fresh summer fruit!

One Year Ago: Spinach and Pear Salad with Dijon Mustard Vinaigrette
Two Years Ago: Peach Pie Fruit Salad and In Season: Strawberries
Three Years Ago: Hoppin' John Salad
Four Years Ago: Tomato Bruschetta Chicken

Cinnamon Honey Whipped Cream
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 5 minutes Wait Time: 15 minutes Makes: about 2 cups

1 cup chilled heavy cream
½ teaspoon vanilla
½ teaspoon cinnamon
2 tablespoons honey

Chill a large metal or glass bowl and whisk in the freezer for 15 minutes.

Once bowl is chilled, add heavy cream to bowl. Using a large hand held whisk or an electric mixer, whip until cream begins to thicken. Add in vanilla, cinnamon and honey. Continue to whip cream until soft peaks begin to form. Use caution and do not over mix!

Can be served, as desired, immediately; or can be covered and refrigerated for up to two hours.

*Baking Tip: When making homemade whipped cream, chill bowl and whisk in freezer for 15 minutes prior to whipping. This will help achieve light, fluffy whipped cream in mere minutes!

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