Pulled Pork Stuffed Sweet Potato

I subscribe to a LOT of food blogs and am inspired daily to make something different.  This recipe comes from The Novice Chef Blog.  Her food photography alone will have you drooling and she has so many great recipes.  When I saw this recipe I was so excited because I had left over BBQ pork to use up.  I LOVE sweet potatoes and BBQ pork so this combination is a winner.  I just can't believe I didn't think of it myself!  I will be making this every time I have leftover BBQ pork (or beef).  Simple and delicious!

To bake sweet potatoes, preheat oven to 400.  Scrub potatoes under water and wrap in foil.  Very important to wrap potatoes in foil or bake on a foil lined pan as they will leak and the sweet syrup will burn on the bottom of your oven.   Bake for about 1 hour.  Larger potatoes will take longer.  You want them to be very soft when you squeeze them.   No need for butter as they are super soft and moist. 

                           

Caprese Style Portobellos

I got this recipe over at Proud Italian Cook.  I subscribe to her blog and when I saw  this email I went right out and got the ingredients to make these.  OMG, if you like mushrooms you will love these.  Great as a side dish but I could eat one of these for lunch and be happy.  Simple and Delicious!

Ingredients

• large portobello mushroom caps, gills removed
• cherry tomatoes, halved (make sure you get good tomatoes)
• shredded  mozzarella
• fresh basil
• salt and pepper
• Extra Virgin olive oil
• Balsamic glaze 

  

  I really like this brand of balsamic glaze from Traders Joes but you can find the glaze at your local grocery store.  It's thicker and sweeter than just plan balsamic.

Instructions:

1. Heat oven to 400 degrees.
2. Line a baking sheet with foil for easy clean up.
3. Brush the mushrooms with olive oil.
4. Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
5. Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.
6. Drizzle with balsamic glaze.  

Strawberry, Chicken and Feta Salad

I made this salad twice in one week, it's that good.   First time I made it I used feta and second time, used blue cheese.  Both are good, I don't know which one I liked better.  I also used sugared pecans (recipe below) but walnuts and almonds would work too.  The recipe comes from Cinnamon Spice and Everything Nice, check out her blog, she has great recipes. 

Ingredients (2 entree salads)

Dressing:

• 1/4 cup honey
• 2 tablespoons white wine vinegar
• 1 teaspoon dijon mustard
• 1/4 cup extra-virgin olive oil
• coarse salt and fresh black pepper

Salad:

• 2 packed cups baby spinach
• 2 packed cups chopped romaine hearts
• 1 heaping cup sliced strawberries
• 1 cup chopped or shredded cooked chicken
• 1/3 cup crumbled feta cheese (can also use blue cheese)
• 1/4 cup chopped walnuts (I used sugared pecans-recipe below)

Instructions

• Whisk the honey, vinegar and mustard together in a small bowl. Slowly whisk in the oil. Season to taste with salt and pepper.
• In a large bowl toss the spinach, romaine and strawberries together. Drizzle lightly with dressing and toss. Divide among 2 plates.
• Arrange the chicken over top and sprinkle with feta and walnuts. Serve with additional dressing, salt and pepper.  (I didn't have to use all the dressing)
• *sugared pecans (In medium skillet (non stick) heat 2 Tablespoons sugar over medium heat until sugar starts to melt, add 1/2 cup whole pecans and stir to coat. Stir until sugar is melted and nuts are well coated (being careful not to burn the nuts.) Remove from heat, cool, and chop. You may  have extra but they make a great snack.
  
  

I'm a Pillsbury Bake-Off Finalist!  

It sure feels good to say that.  I want toTHANK everyone who voted for me.  I am SO excited and  looking forward to the Bake-Off in Vegas on November 10-12.   I had the time of my life last year in the 45 Bake-Off and can't wait to have that much fun again.  This being my second time, I don't feel I'll be as nervous as I was the first time so I can really enjoy every minute of the whole process.    I'll keep you all updated to the goings on but in the mean time try out the recipe, Strawberry Cream Cheese Puffs.  They are simple to make and delicious!

Click here for the recipe-Strawberry Cream Cheese Cream Puffs

                                                                                                      

I'M A 46TH PILLSBURY BAKE-OFF CONTEST SEMIFINALIST!

I WOULD LOVE YOUR VOTE!

Click here for recipe :  Strawberry Cream Cheese Cream Puffs

I’ve been BURSTING at the seams to share with you all that I once again have the opportunity to go to the next 46th Pillsbury Bake-Off Contest!  Judges have selected my original recipe for Strawberry Cream Cheese Cream Puffs  along with 59 other recipes to compete in the Semi–Final voting round for the Simple Sweets and Starters category.  As many of you know I was a finalist in the last 2012 Pillsbury Bake-Off and I had the time of my life.  So, I’m excited once again to have this opportunity.  In order for me to become a Finalist I need your help.  The 60 recipes in the Simple Sweets and Starters category will be placed online at www.bakeoff.comduring the voting period of June 13-27.  So please log onto www.bakeoff.com or click here-http://www.pillsbury.com/BakeOff/Voting-Home/Voting-Gallery and vote for my recipe, Strawberry Cream Cheese Cream Puffs.  The 34 recipes receiving the most votes will move forward in the Bake-Off competition as a finalist.  There will be a total of 100 finalists (33 Amazing Doable Dinners, 34 Simple Sweets and Starters and 33 Quick Rise and Shine Breakfasts) and they will compete for a grand prize of $1 MILLION on November 10-12, 2013, which will be held in Vegas.  THANKS for you vote!

This will be my go to summer dessert, so simple but delicious!  Just put a slice of fresh pineapple on the grill and grill until soften, sprinkle with a little brown sugar and serve with a scoop of vanilla ice cream and drizzle with caramel topping.  YUM!

Ribeye Steak Dinner - No Recipe Needed!

As much as I love recipes, once in awhile, I love to make a NO recipe meal.  A ribeye steak dinner served with a baked sweet potato, grilled asparagus and sauteed mushrooms is as easy as it gets.  My husband, Kevin, does the grilling so all I had to do for this meal was put a sweet potato in the oven and saute some mushrooms.  Crumble blue cheese over the steak to take it over the top.  It's nice to go out for a steak now and again but it really doesn't get any better than this.  We poured ourselves a glass of wine and enjoyed every bite.