Wednesday, February 10, 2016

#FoodBloggerLove: Cake Batter Coconut Ice Cream

Today I'm participating in a blogging event called #FoodBloggerLove. It was created by Allison, Jess and Sharon, the awesome ladies behind the PinterTest Kitchen. Around twenty bloggers are participating and everyone was assigned a different blog. The purpose behind #FoodBloggerLove is to show some love to the blogger you received, all while keeping it secret until today.



The event is also raising money for No Kid Hungry, a mission to end childhood hunger. Currently, food bloggers and readers are encouraged to hold bake sales to raise money and awareness. Please donate if you can.

The blogger I was assigned to for this event is Farrah of Fairyburger.  Farrah is in her last year of med school and has probably done more in those four years than most people do in a decade. Seriously, the girl has some incredible motivation and energy. She's incapable of dropping a hobby when picking up a new one and keeps her schedule so busy with school, hobbies and everything else that I'm beginning to wonder if she's not actually a secret scientist who has created clones of herself. Which, if that's true....we need to talk. I could totally keep a second me at home to get stuff done while the other me is at work. ;)

Anyway, I've learned that Farrah and I share the ability to consume large quantities of sushi in one sitting, can entirely lose track of how many Reeses Pieces have been popped into our mouths and also have a thing for cake batter flavor. Which is what lead me to this recipe today.

Farrah maintains a pretty healthy diet, while on an extremely limited budget (seriously, if she ever gets any free time she should start offering food budgeting lessons) but does like to splurge on treats here and there. Our shared love of cake batter is what led me to create this recipe.


If you've ever had cake batter flavored ice cream from Coldstone, you know how delicious it is. But you also likely know that eating more than a few of them tends to lead to things like wrapping a hair tie around the button of your jeans to keep them up because they no longer can button on their own. Using coconut milk solids as the base for the ice cream instead of heavy cream, eggs and sugar, sugar sugar sure cuts down on a the calories but still lets you feel like you're indulging.



Cake Batter Coconut Ice Cream
Adapted from: Nerdy Momma
Servings: 3 cups
Printer Friendly

Ingredients:
4 cans full-fat coconut milk
1 cup powdered sugar
1 cup boxed yellow cake mix powder
1/8 cup sprinkles

Directions:
1. Scoop out the solids from each can of coconut milk, trying to leave as much of the liquid separated as possible. (Save the liquid for another use, like adding to smoothies)
2. In the bowl of a stand mixer, combine the coconut milk solids, powdered sugar and cake mix powder, mixing until combined and smooth. Add the sprinkles and stir until fully incorporated.
3. Transfer to a container with a lid and freeze for at least 2 hours. Scoop out and serve!




If you think you're not a fan of coconut milk ice cream, I'm fairly certain that this will be the flavor to change your mind. And I hope that you'll check out Farrah's blog to see all her great recipes for yourself. You can find her on social media here:


What's a blogging event without a giveaway? #FoodBloggerLove is giving away a Kindle Fire. Want to win? Enter below! 

a Rafflecopter giveaway


Monday, February 8, 2016

SRC: Chinese Pork BBQ {Cha Shao}

February already? When did that happen? I can't believe how quickly this year is flying by!

For the Secret Recipe Club this month I was assigned to Morsels of Life which is written by CJ. There are a ton of recipes on the blog that I wanted to try, but I was eventually able to narrow it down to something that had been on my to-make list forever; Chinese Pork BBQ also known as Cha Shao or Char Siu. In my world, you can absolutely never go wrong with marinated pork.

I've found that once I go through someones recipes and read a little about their blog, its very helpful to go stalk to their Pinterest page.Which is where I found that CJ and I love the same colors, enjoy functional storage and like enormous bookcases. She also has some of the most gorgeous destinations posted, ones you'd likely find on a postcard somewhere and wonder if it was a painting because no way could some place on earth be that stunning.



Chinese Pork BBQ
Source: Morsels of Life
Servings: 6
Printer Friendly

Ingredients:
    • 1/2 cup hoisin sauce
    • 1/2 cup soy sauce
    • 1/4 cup rice wine vinegar
    • 1/4 cup honey 
    • 4 cloves garlic, minced
    • 1 tbsp. ginger, grated
    • 2 tsp. sesame oil
    • 1 tsp. Chinese five spice
    • 2 lbs. pork loin, sliced 
    • red food coloring, optional 
Directions:
1. In a medium bowl whisk together the hoisin, soy, vinegar, honey, garlic, ginger, sesame oil, Chinese five spice and red food coloring (if using).
2. Pour into a sealable bag and place the pork inside. Toss to coat and refrigerate, allowing to marinate overnight.
3. Preheat the oven to 350 degrees. Spray a 9x11 baking dish with non-stick spray. Add the pork with the sauce and roast for 35-45 minutes.
4. Toss the pieces of pork and roast for another 30 minutes or until the ends are slightly burnt. Serve immediately.

Like CJ, I was so excited to make this that I forgot to add in the red food coloring. Chinese Pork BBQ is known for its red coloring which either comes from food coloring or from a red pepper paste. Next time I make this I'll be sure to get it that signature red color.



I intended to serve this with rice and broccoli but we were both so hungry we ended up just eat slice after slice of pork from the roasting dish until it was all gone. I'm sure that says more than enough about this recipe! 

Sunday, February 7, 2016

#FreshTastyValentines: Strawberry Basil Mojito and Valentine's Poached Pear Salad

This is my final #FreshTastyValentines recipe. I'm sad to say that the event ends tomorrow! If you haven't entered yet, you're really running out of time to enter the giveaway. (You can enter at the bottom of this post) I had a great time participating in this event, creating recipes and using all of the amazing products that were provided by our sponsors.


Strawberries are a pretty common item on Valentine's Day and I was thrilled to find good looking ones at the grocery store so I could use the strawberry tool KitchenIQ provided. I knew right away I wanted to make a drink recipe and thought that basil, which I have a plentiful plant of, could make a great substitution for mint in a mojito recipe! 


Strawberry Basil Mojito
Source: Cookaholic Wife Creation
Servings: 2
Printer Friendly

Ingredients:
    • 1 cup water
    • 1 cup sugar
    • 1/3 cup fresh basil leaves + 3 additional leaves
    • 1 cup fresh strawberries, sliced
    • 1/3 cup white rum
    • 1 tbsp. fresh lime juice
    • club soda
    • crushed ice
    • additional strawberries and basil leaves for garnish
Directions:
1. Combine water and sugar in a small saucepan over medium high heat. Stir frequently until the sugar has dissolved, then reduce the heat to low and add in 1/3 cup basil leaves. Allow to steep for 3 minutes before discarding basil. Allow simple syrup to cool.
2. In a small bowl, muddle the strawberries with the simple syrup and remaining 3 basil leaves. Add in the lime juice and rum and stir.
3. Divide between two glasses filled with crushed ice and top with club soda. Add additional strawberries and basil leaves for garnish.



I may have not told Tom that I made these mojitos and enjoyed both of them myself. Oops?

-\-

Typically (at least in my world) Valentine's day meals come with multiple courses, one usually being a salad. When I received Dining at the Ravens, I couldn't pass up sharing a salad recipe with you, especially since it had "Valentine" in the title!






Valentine's Poached Pear Salad
Adapted from: Dining at the Ravens, BenBella Books
Servings: 2
Printer Friendly

Ingredients:
for the pears:
    • 2 Bosc pears, peeled and cut in half lengthwise
    • 1 cinnamon stick
    • 2-3 whole cloves
    • 1 1/2 cups red wine, such as Woodbridge by Robert Mondavi Pinor Noir
    • 1/4 cup agave syrup
    • zest and juice of 1 lemon
for the dressing:
    • 2 tbsp. balsamic vinegar
    • 2 tbsp. maple syrup
    • 2 tbsp. olive oil
    • pinch of salt and pepper
    • 2 cups baby arugula 
    • 1/4 cup strawberries, sliced
Directions:
1. Use a spoon or melon baller to scoop out the seeds of the pears.
2. Place the pears, cinnamon stick, cloves, wine, syrup, zest and lemon juice into a saucepan and heat over medium-high heat until boiling.
3. Reduce the heat to low and allow to simmer for 25 minutes or until the pears are fork tender, basting occasionally.
4. Meanwhile, in a medium bowl whisk together balsamic vinegar, maple syrup, olive oil, salt and pepper until fully combined. Right before you're ready to serve, toss the arugula and strawberries into the dressing.
5. Divide the arugula mixture between two plates. Place 2 halves of each pear on a plate and drizzle with the remaining basting liquid. Serve immediately.



Poached pears are one of my new favorite things. I love the flavor that you can infuse into them and they make a perfect sweet addition to any salad or served alone as dessert! 

This recipe is shared with you as part of #FreshTastyValentines, a group of 22 amazing food bloggers, led by Camilla of Culinary Adventures with Camilla, who are posting recipes that we hope will inspire you to make some healthy valentine treats for your loved ones.

These recipes feature products from KitchenIQ, Casabella, Woodbridge by Robert Mondavi and BenBella Books.



KitchenIQ is the new houseware branch of Smith’s Consumer Products, Inc. and embraces their long-standing reputation for innovation and quality, reflecting their commitment to producing smarter products for the kitchen. They are providing a prize package of kitchen gadgets that are perfect for your Valentine cooking and for the rest of the year as well. One #FreshTastyValentines winner will receive: KitchenIQ's Strawberry Tool and Better Zester.







Casabella grew out of the idea that housewares and cleaning products could be great looking, fun and functional simultaneously. And, to that end, they strive to deliver products that are attractive, intuitive and functional. Additionally, all of their products are designed and assembled in America. They are providing a prize package of kitchen gadgets that are perfect for your Valentine cooking and for the rest of the year as well. One #FreshTastyValentines winner will receive: Casabella's Clip n StripShears and a Garlic Roaster.






Woodbridge by Robert Mondavi began over thirty years ago, when Robert Mondavi had a goal of getting great California wine on every table in America. In 1979 he established the Woodbridge Winery near his childhood home of Lodi, California to make fruit-focused wines for everyday drinking. They are providing a prize package for the raffle. One #FreshTastyValentines winner will receive two bottles of Woodbridge by Robert Mondavi wine - one bottle of Sauvignon Blanc and one bottle of Pinot Noir. Cheers!




BenBella Vegan is a division of BenBella Books, a boutique book publisher located in Texas. BenBella Vegan has published over twenty plant-based books and cookbooks in the past decade.
They are providing a prize package that includes five different cookbooks from their 2015 publishing releases! One #FreshTastyValentines winner will receive a print copy of the following cookbooks: The Plant-Based Journey, Dining at The Ravens, Plant-Powered Families, The China Study Quick & Easy Cookbook, and The Plant Pure Nation Cookbook.

Don't forget to enter the giveaway!

a Rafflecopter giveaway

Disclaimer: I received a strawberry huller and better zester from KitchenIQ, Clip 'N Strip Shears from Casabella, Sauvignon Blanc and Pinot Noir wines from Woodbridge by Robert Mondavi and the Dining at the Ravens cookbook from Benbella Books as part of participating in #FreshTastyValentines in exchange for sharing a recipe. All opinions are my own and no other compensation was received. 

Saturday, February 6, 2016

#freshTastyValentines: Filet Mignon with Roasted Garlic Cream Sauce

Steak and Valentine's Day are two words that go hand in hand. I couldn't pass up making a steak recipe for you to share as part of #FreshTastyValentines. Since the purpose is healthier choices, I decided to go with a Paleo version of the cream sauce for this recipe.

A traditional cream sauce would include around a cup of heavy whipping cream which is really high in fat and calories. That can easily be replaced with coconut milk solids to cut down the calories significantly. 


Roasted garlic is one of the best smells and tastes in the world. At least, in my opinion. But it takes a while to do, so if you're already planning on splurging for your valentine, what's a little more time to create some amazing flavor? This recipe is really best with filet mignon because its the tenderest of steaks. 


Casabella grew out of the idea that housewares and cleaning products could be great looking, fun and functional simultaneously. And, to that end, they strive to deliver products that are attractive, intuitive and functional. Additionally, all of their products are designed and assembled in America. They are providing a prize package of kitchen gadgets that are perfect for your Valentine cooking and for the rest of the year as well. One #FreshTastyValentines winner will receive: Casabella's Clip n StripShears and a Garlic Roaster.





Filet Mignon with Roasted Garlic Cream Sauce 
Inspired by: Primal Palate
Servings: 2
Printer Friendly

Ingredients:
    for the cream sauce:
    • 1 head garlic
    • 1 tbsp. olive oil
    • 2 tbsp. butter
    • 1 cup chicken stock 
    • 1/2 cup coconut milk solids
    • 1 tbsp. arrowroot powder (cornstarch if not paleo)
    • salt and pepper, to taste
    for the steak:
    • 2 filet mignons, about 1 1/2 inches thick
    • 2 tbsp. black peppercorns, crushed
    • 1 tsp. kosher salt
    • 1 tbsp. olive oil
    • 2 tbsp. butter
    • 2 sprigs fresh thyme

Directions:
for the cream sauce:
1. Preheat the oven to 400 degrees.
2. Peel off the outer layers of a head of garlic and slice off the bottom to expose the garlic cloves.
3. Place inside of your garlic roaster. (Or on a sheet of foil) and drizzle with olive oil. Place on a baking sheet.
4. Roast for 45 minutes in the oven, then remove and allow to cool until you're able to handle it.
5. Remove from the foil or garlic roaster and squeeze the cloves out from their skin.
6. Melt the butter in a saucepan. Whisk in the chicken stock and coconut milk solids (open a can of coconut milk and separate the solids from the liquid) until smooth.
7. Add in the roasted garlic and arrowroot flour and whisk until thickened. Bring to a boil, then reduce to medium-low heat and allow to simmer for 10 minutes, stirring occasionally.
8. Transfer the mixture to a blender covered with a towel (to allow the steam to escape) and blend until smooth. Season to taste with salt and pepper.
for the steaks:
1. Place the steaks on a plate and allow to come up to room temperature for 20 minutes. Increase the oven temperature to 450 degrees.
2. Season both sides of the filet with salt and pepper.
3. Add the olive oil to an oven-safe skillet over medium high heat. Place the steaks in the skillet and sear for 3-4 minutes on each side. Don't move the steaks until you are ready to flip them or they will not get an even sear.
4. Add the butter and thyme to the skillet and spoon the butter over the steak.
5. Transfer to the oven and cook for 5-6 minutes for medium rare (6-7 minutes for medium) then transfer to a plate and cover with foil.
6. Once the steaks have rested, plate and serve with garlic cream sauce on top or on the side.


This recipe is shared with you as part of #FreshTastyValentines, a group of 22 amazing food bloggers, led by Camilla of Culinary Adventures with Camilla, who are posting recipes that we hope will inspire you to make some healthy valentine treats for your loved ones.



Don't forget to enter the giveaway!

a Rafflecopter giveaway


Find Casabella:
on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here

Disclaimer: I received a Garlic Roaster and Clip 'N Strip Shears from Casabella  as part of participating in #FreshTastyValentines in exchange for sharing a recipe. All opinions are my own and no other compensation was received.

Friday, February 5, 2016

#FreshTastyValentine: Scallops with White Wine Sauce

Wine, seafood, steak and strawberries are the first foods that come to mind when I think about popular Valentine's Day ingredients. Steak and seafood are pricier ingredients and strawberries aren't in season so restaurants can easily mark up these items on a holiday known for romance and splurging. If you've ever worked in a restaurant, you know how high they can mark up alcohol, sometimes as much as 80%! 

To be honest, I'd rather splurge on ingredients and make a great dinner at home. Okay, maybe that's not entirely true. I'd rather have someone else cook it for me, but since Tom is not a fan of cooking, it's definitely more preferable for me to make us dinner than to go out. 

But you don't need to splurge on every ingredient. A fancy looking meal can almost always be made with fairly affordable ingredients. In the case of this recipe I was very lucky that I was able to use scallops we had gotten for a great price.



One of the first wines I ever tried (and actually liked) was made by Robert Mondavi. In the past year or so, my wine tastes have finally evolved enough to prefer a less sweet wine like a Sauvignon Blanc, so I'm sure you can imagine how excited I was to find out that we were going to be receiving a bottle as part of #FreshTastyValentines and it surely doesn't hurt that the Woodbridge wines are very affordable. In my area they go for $10-15 a bottle. 




Woodbridge by Robert Mondavi began over thirty years ago, when Robert Mondavi had a goal of getting great California wine on every table in America. In 1979 he established the Woodbridge Winery near his childhood home of Lodi, California to make fruit-focused wines for everyday drinking. They are providing a prize package for the raffle. One #FreshTastyValentines winner will receive two bottles of Woodbridge by Robert Mondavi wine - one bottle of Sauvignon Blanc and one bottle of Pinot Noir. Cheers!



Scallops with White Wine Sauce
Source: Cookaholic Wife creation
Servings: 2
Printer Friendly

Ingredients:
    • 10 sea scallops, rinsed and patted dry
    • 3 tbsp. unsalted butter, divided
    • 1 large garlic clove
    • 1/4 cup Robert Mondavi Sauvignon Blanc
    • 1/4 cup fresh parsley, chopped
    • 1 tsp. fresh lemon juice
    • salt and pepper
Directions:
1. Melt 1 1/2 tbsp. butter in a medium skillet over medium high heat. Season both sides of the scallops with salt and pepper and place into the skillet. Cook for 3 minutes on each side or until golden.
2. Transfer the scallops to a plate and keep warm.
3. Add the remaining butter, the garlic, wine, parsley and lemon juice to the skillet. Bring to a simmer and allow to simmer for 5-7 minutes or until slightly thickened. Return the scallops to the pan for 1 minute or until heated through. Serve immediately.

I served the scallops with linguine pasta and sauteed green beans.



This recipe is shared with you as part of #FreshTastyValentines, a group of 22 amazing food bloggers, led by Camilla of Culinary Adventures with Camilla, who are posting recipes that we hope will inspire you to make some healthy valentine treats for your loved ones.

Don't forget to enter the giveaway!

a Rafflecopter giveaway

Disclaimer: I received Sauvignon Blanc and Pinot Noir wines from Woodbridge by Robert Mondavi as part of participating in #FreshTastyValentines in exchange for sharing a recipe. All opinions are my own and no other compensation was received. 

Find Woodbridge by Robert Mondavi on Facebook: here



Thursday, February 4, 2016

#FreshTastyValentines: Heart Shaped Apple Hand Pies

Valentine's Day is only ten days away! How did that happen!? When one thinks of Valentine's day there are certain foods that always pop into mind, particularly like those heart shaped chalky candies or simply chocolate. But there are so many more options than that, especially healthier ones. Like apples, made into hand pies to help out with portion control! 


Is it just me or have the apples in the grocery stores looked pitiful lately? Even at my local farmers market and Wegman's, the two places I can always expect to find good produce, I have been less than impressed. Maybe it's just a bad late season for apples? I dunno.



But then I received these flawless (I'm not even joking, they are flawless) apples from Envy Apples as part of the #freshTastyValentines. They are so pretty I had a hard time convincing myself to eat them!

Envy Apples were born in New Zealand using natural plant-breeding methods by cross-pollinating Braeburn apples with Royal Gala apples. They have since planted trees in Washington state and Chile.




Envy apples has the right motto - "When you're this good, they call you envy." With that in mind, I got over thinking they were too pretty to eat and came up with a recipe that only used one apple so I could take the other two for lunch.




Heart Shaped Apple Hand Pies
Source: Cookaholic Wife creation
Servings: 10-12
Printer Friendly

Ingredients:
    • 1 box (2 rolls) refrigerated pie dough, thawed
    • 1 medium Gala or Braeburn apple, peeled, cored and finely chopped (Envy apples, if you can find them)
    • 3 tbsp. sugar
    • 1 tbsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/4 tsp. cardamom
    • 1/4 tsp. salt
    • egg wash
    • sanding sugar/sugar in the raw/turbinado sugar
    • * heart shaped cookie cutter
Directions:
1. Roll out the pie dough onto a lightly floured surface and use the heart shaped cookie cutter to cut out an even amount of hearts. (The quantity of hearts will depend on the size of the cookie cutter.)
2. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.v
3. Combine the apples, sugar, cinnamon, nutmeg and salt together in a medium bowl and toss to coat.
4. Place 1/2 tablespoon of apple filling onto the center of each dough heart. Brush a little bit of egg wash around the edges of the bottom dough heart.
5. Place the other dough heart on top and crimp edges with a fork. Poke the top with a fork 2-3 times to allow steam to escape. Repeat with remaining dough hearts.
6. Brush the egg wash on top of each heart shaped hand pie and then sprinkle with sugar.
7. Bake for 20 minutes or until golden brown. Serve immediately.

You can't tell me these aren't adorable!



This recipe is shared with you as part of #FreshTastyValentines, a group of 22 amazing food bloggers, led by Camilla of Culinary Adventures with Camilla, who are posting recipes that we hope will inspire you to make some healthy valentine treats for your loved ones.


Don't forget about the giveaway!

a Rafflecopter giveaway

Disclaimer: I received Envy Apples as part of participating in #FreshTastyValentines in exchange for sharing a recipe. All opinions are my own and no other compensation was received. 


Find Envy Apples Here:


Wednesday, February 3, 2016

#FreshTastyValentine: Pot Roast with Garlic Parsley Mashed Potatoes

Crock pot recipes are so convenient, wouldn't you agree? I absolutely love that I can throw some ingredients into the pot, turn it on low and come home to dinner. It really doesn't get much easier than that. Even though my work schedule is no longer as hectic as it used to be, I still love those days when I have a crock pot meal scheduled and dinner requires very little (if any!) preparation on my part when I get home.


Speaking of convenience, have you seen the tubes of herbs in your grocery store? They're located right next to the fresh herbs at my store. In case you hadn't noticed, these are made by Gourmet Garden and are a total lifesaver at times.



I don't know about you, but I frequently buy fresh herbs (and even grow them) and I never end up using all of them before they go bad. Gourmet Garden has totally fixed this. If you're just planning on throwing those herbs into a dish and continuing to cook it, there is no reason why you can't use the herbs in tubes. If you're looking for something fresher, they also now offer these cute little cups of lightly dried herbs that last for up to 4 weeks once open. Tell me the last bunch of parsley you bought that didn't turn limp and brown within 10 days. ...Exactly.



Pot Roast with Garlic Parsley Mashed Potatoes
Source: Cookaholic Wife creation
Servings: 8-10
Printer Friendly

Ingredients:
for the roast: 
for the mashed potatoes:
Directions:
1. Pour the beef broth into a 6 quart slow cooker. Arrange the onions, carrots and celery on the bottom.
2. Sprinkle the salt, pepper and parsley over the roast. Rub the garlic in. Place the roast into the slow cooker and cook on low for 8-10 hours. Shred with 2 forks.
3. If making sauce, remove 1 cup of the broth from the slow cooker and add to a small saucepan. Whisk in the cornstarch over until combine. Heat over medium low heat, stirring frequently until the mixture has thickened. Season to taste with salt and pepper.
4. Prepare the potatoes by microwaving according to package directions. Slice bag open and pour potatoes into a bowl. Add milk, butter and garlic and mashed until smooth.
5. Season to taste with salt and pepper and sprinkle parsley on top.
6. Plate potatoes, followed by pot roast and vegetables and top with gravy, if using.

Pot roast is one of my favorite winter recipes since it's hearty and warm and one of the best comfort foods.

Since receiving the products from Gourmet Garden, I am completely out of the stir in garlic and chunky garlic paste and have made a huge dent in most of the other flavors received. My local grocery store just expanded their collection (they used to just carry parsley, garlic and dill) so I love that I can easily replace these once my current ones are gone.


Gourmet Garden loves herbs and spices and strives to make everyday cooking easier and more enjoyable. Their herbs and spices are washed, chopped and prepped within 18 hours of harvesting through patented processes that seal in the natural essential oils to maximize the fresh flavor and aroma of the herbs. They are providing one #FreshTastyValentines winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.






This recipe is shared with you as part of #FreshTastyValentines, a group of 22 amazing food bloggers, led by Camilla of Culinary Adventures with Camilla, who are posting recipes that we hope will inspire you to make some healthy valentine treats for your loved ones.

Don't forget about the giveaway!

a Rafflecopter giveaway

Disclaimer: I received Gourmet Gardens Stir in Paste and Lightly Dried herbs as part of participating in #FreshTastyValentines in exchange for sharing a recipe. All opinions are my own and no other compensation was received. 

Tuesday, February 2, 2016

#FreshTastyValentines: Tangerine Hatch Chile Pulled Pork

I'm starting off the #FreshTastyValentine week with the Tangerine Hatch Chile sauce that I received from Not Ketchup. This stuff is delicious! It's tangy and sweet with just a hint of heat to it.


In case you missed it, go back to yesterday's post and you'll find out all about #FreshTastyValentines.



I was first introduced to hatch chiles at Wegman's. There's a weekend every summer during hatch chile season where they sell them by the pound and have huge roasters out in the parking lot so you can't even manage to get into the store without smelling that wonderful scent.

I first learned about Not Ketchup a year or so ago when I completed my first Whole30 and had moved onto Paleo foods. Their sauces don't include ingredients that you can't pronounce; it's just pure flavor. This particular flavor is the first one that has no sugar added at all! It's sweetened only by the tangerines, apples and dates included in the recipe.

After receiving my bottle of Tangerine Hatch Chile , it took me all of maybe 2 minutes to open it and try some. Instantly in love, I headed on over to Amazon and immediately bought another flavor. I knew this sauce needed something that could stand up to its tangy and sweet properties and I figured there was nothing better than a good pulled pork covered in this sauce.



Tangerine Hatch Chile Pulled Pork
Source: Cookaholic Wife creation
Servings: 12-14
Printer Friendly

Ingredients:
    • 3 lb. pork shoulder or butt, large fatty areas trimmed
    • 1 1/2 cups Tangerine Hatch Chile Not Ketchup, divided 
    • 1/2 cup chicken stock (or water)
    • 1 tsp. garlic powder
    • 1 tsp. kosher salt
    • 1 tsp. black pepper
Directions:
1. Sprinkle the garlic powder, salt and pepper over the pork.
2. Pour the chicken stock (or water) into a 6 quart or larger slow cooker. Place the pork on top and cover with 1 cup of the Tangerine Hatch Chile Not Ketchup.
3. Cook on low for 8-10 hours, then shred the pork with two forks.
4. Portion out the pork (on sandwiches or not) and drizzle the remaining sauce on top.

I served the pulled pork with sweet potato fries and a Paleo-friendly coleslaw. Tom had his on a sandwich bun with fries and a pickle.

If you're lucky, you could win a bottle of this sauce. Just go back to yesterday's post and enter to win! There's a ton of other prizes available as well.

Tangerine Hatch Chile Not Ketchup is also available in stores (depending on your location) and on their website, http://www.notketchup.com/product/tangerine-hatch-chile-not-ketchup-individual-bottle/ Don't forget to follow them on Instagram as well!



Disclaimer: I received Not Ketchup's Tangerine Hatch Chile flavor as part of participating in #FreshTastyValentines in exchange for sharing a recipe. All opinions are my own and no other compensation was received. 


Monday, February 1, 2016

#FreshTastyValentines: Let the Week Begin! MULTIPLE GIVEAWAYS!!!

I can't believe it's here! For weeks I've been thinking about recipes to share with you during this event and if you follow me on Instagram, you've likely seen all of the cool stuff that I've received from our awesome sponsors in order to make these recipes to share with you. 

First off, a gigantic thanks to Camilla of Culinary Adventures with Cam for creating and organizing this event for us. She has done amazing job of finding us these sponsors, getting us all signed up and putting together all of the links that we're using this week. (I'm sure she's done a ton more behind the scenes that we don't even know about!) 


#FreshTastyValentines is here! A group of 22 talented food bloggers (myself, included)  will be posting recipes for this entire week! We hope they will inspire you to make some healthy Valentines treats for your loved ones. Here are the bloggers:

The Bloggers
(with links to their homepages, in alphabetical order)

From February 1st through February 8th, not only will you find nearly a hundred recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. See details below.

The Sponsors
(with links to their homepages, in alphabetical order)


The Prizes

Thank you to #FreshTastyValentines sponsors for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.


BenBella Vegan is a division of BenBella Books, a boutique book publisher located in Texas. BenBella Vegan has published over twenty plant-based books and cookbooks in the past decade.
They are providing a prize package that includes five different cookbooks from their 2015 publishing releases! One #FreshTastyValentines winner will receive a print copy of the following cookbooks: The Plant-Based Journey, Dining at The Ravens, Plant-Powered Families, The China Study Quick & Easy Cookbook, and The Plant Pure Nation Cookbook.


While there's been a growing awareness of whole grain benefits in recent years, Bob's Red Mill
been providing whole grain products to customers since 1978. Their philosophy: provide whole grain foods that have endured the test of time. They are providing one #FreshTastyValentines winner with a package of Hulled Hemp Seed Hearts. With a nut-like flavor and creamy texture, their hulled hemp seeds are a nutritious, healthy, and delightful addition recipes for breakfast, lunch, dinner, and dessert. Keep an eye out for event recipes that feature the hulled hemp seed hearts!



Casabella grew out of the idea that housewares and cleaning products could be great looking, fun and functional simultaneously. And, to that end, they strive to deliver products that are attractive, intuitive and functional. Additionally, all of their products are designed and assembled in America. They are providing a prize package of kitchen gadgets that are perfect for your Valentine cooking and for the rest of the year as well. One #FreshTastyValentines winner will receive: Casabella's Clip n StripShears and a Garlic Roaster.



Envy Apples were born in New Zealand using natural plant-breeding methods by cross-pollinating Braeburn apples with Royal Gala apples. They have since planted trees in Washington state and Chile. They are providing a prize package for one #FreshTastyValentines winner that will include Envy apples, an apple corer, and more.



Gourmet Garden loves herbs and spices and strives to make everyday cooking easier and more enjoyable. Their herbs and spices are washed, chopped and prepped within 18 hours of harvesting through patented processes that seal in the natural essential oils to maximize the fresh flavor and aroma of the herbs. They are providing one #FreshTastyValentines winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.




KitchenIQ is the new houseware branch of Smith’s Consumer Products, Inc. and embraces their long-standing reputation for innovation and quality, reflecting their commitment to producing smarter products for the kitchen. They are providing a prize package of kitchen gadgets that are perfect for your Valentine cooking and for the rest of the year as well. One #FreshTastyValentines winner will receive: KitchenIQ's Strawberry Tool and Better Zester.




Mann Packing was founded in 1939 and is now a third generation, majority women-owned company. Their mission is: Fresh Vegetables Made Easy™ and they value honor, passion, quality, and vision. Additionally, they support local school and donate generously to numerous charitable organizations throughout the community and the industry. They are giving one #FreshTastyValentines winner a $25 gift card. Keep an eye out for event recipes that feature the Mann Packing vegetables!


Not Ketchup was created by Erika Kerekes who also writes the kitchen blog, In Erika’s Kitchen. She shares: "When we think of ketchup, we think tomatoes. But it hasn’t always been that way. The first ketchups were actually made several centuries ago from pickled, fermented fish in China, Malaysia and Indonesia." Not Ketchup got its name because the United States has bizarre regulations about what can be labeled as 'ketchup.' Since Not Ketchup does not contain any tomatoes, according to the powers that be, it’s Not Ketchup. Not Ketchup is providing one #FreshTastyValentines winner with a bottle of their NEW No-Sugar Added Tangerine Hatch Chile fruit ketchup. Keep an eye out for event recipes that feature the newest flavor of Not Ketchup!




Pacari Chocolate is a family owned business created in Ecuador by Santiago Peralta and Carla Barbotó. They wanted to revolutionize the chocolate industry; pacari means “nature” in Quechua, and was selected to embody everything that Pacari Chocolate represents. They are providing one #FreshTastyValentines winner a package of their premium organic chocolates!


Sun Basket is a convenient ingredient delivery service that was created by a top San Francisco-based chef and approved by an in-house nutritionist. Each delivery includes easy, delicious recipes and seasonal, sustainably souced ingredients from West Coast farms. Sun Basket has generously donated THREE prize boxes. Winners must reside in the following states: CA, WA, CO, UT, OR, AZ, NV, or ID to win these prizes.


T.Lish began because each Christmas, Tiffany Denson would make dozens of mason jars filled with her signature dressing and marinade for her neighbors, friends, and family. Then, they began requesting the sauce throughout the year; a neighbor recommended she start selling it retail. She did. And word spread. T.Lish is Tiff's line of all natural and extremely versatile dressings, marinades and sauces. They are providing a prize package of their three marinades and dressings to one #FreshTastyValentines winner. Keep an eye out for event recipes that feature the T.Lish dressings and marinades!



UncommonGoods was founded by Dave Bolotsky who, at a craft show at the Smithsonian in 1999, was captivated by the unique handmade goods and the craftsman behind them. He had a vision to create an online venue to connect makers to individuals searching for special and uncommon goods.
UncommonGoods (www.uncommongoods.com) is an web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. They are providing one #FreshTastyValentines winner a $150 gift certificate for a shopping spree at the online marketplace. Particularly timely for this time of year - glassware for when you uncork a bottle of wine with you sweetheart (here), or the corkcickle in case you forget to put the beer or wine to chill ahead of time (here). And I might just have to leave this link - for Valentines' gifts - open on my computer!


Woodbridge by Robert Mondavi began over thirty years ago, when Robert Mondavi had a goal of getting great California wine on every table in America. In 1979 he established the Woodbridge Winery near his childhood home of Lodi, California to make fruit-focused wines for everyday drinking. They are providing a prize package for the raffle. One #FreshTastyValentines winner will receive two bottles of Woodbridge by Robert Mondavi wine - one bottle of Sauvignon Blanc and one bottle of Pinot Noir. Cheers!


The Giveaway
For FOURTEEN Different Prizes
begins February 1st and ends February 8th
If you are visiting before the rafflecopter opens, please check back!


a Rafflecopter giveaway