Beef Bourguignon à la Hassan from The Hundred-Foot Journey

Beef Bourguignon à la Hassan

  Beef Bourguignon à la Hassan The Hundred-Foot Journey

In celebration of DreamWorks Pictures’ charming new movie THE HUNDRED-FOOT JOURNEY starring Helen Mirren, I have included a recipe from the film that I hope you will enjoy!

Beef Bourguignon à la Hassan
by Chef Floyd Cardoz
Serves 6-8

  • 2 ½ lbs. boneless beef short ribs cut into 1”-2” inch cubes
  • Salt and freshly ground black pepper
  • ¾ cup flour
  • 4 Tbsp. canola oil
  • 6 oz. applewood-smoked bacon, cut crosswise into 1/4” strips
  • 18 small pearl onions, peeled
  • 18 baby carrots, peeled, larger ones halved
  • 18 baby turnips, peeled and halved
  • ½ lb. chanterelle mushrooms, halved
  • 2 Tbsp. unsalted butter
  • 4 cloves
  • 2 bay leaves
  • 2 onions, diced
  • 1 head of garlic, cloves peeled and chopped
  • 1½ Tbsp. ginger, peeled and minced
  • 1 Tbsp. freshly ground cumin
  • 1 Tbsp. ground brown mustard seed
  • ½ tsp. Aleppo pepper
  • 2 Tbsp. tomato paste
  • 1 750-ml bottle red Burgundy wine
  • 1 quart beef stock
  • 4 sprigs thyme
  • 2 Tbsp. brown sugar
  • ¼ cup parsley leaves
  • ¼ cup chervil leaves
  1. Preheat oven to 325 degrees F.
  2. Season beef with salt and pepper and lightly coat with flour, reserving the extra. Let sit at room temperature for 30 minutes.
  3. Meanwhile, in a large stew pot, heat canola oil over moderate heat. Add bacon and cook until fat is rendered, about 5-10 minutes. Remove bacon with a slotted spoon and drain on paper towels.
  4. In the same pot, sear the short ribs until lightly browned on all sides. Remove the beef and reserve. Add pearl onions cook for 2-3 minutes, until translucent and warmed through. Remove the onions and reserve. Repeat this process with the carrots and turnips. Add the chanterelles and sauté for 1 minute, then remove and reserve.
  5. Add butter, cloves, and bay leaves and cook for 1 minute. Add minced onion, garlic and ginger cook for 4-5 minutes. Add cumin. mustard seed, and Aleppo pepper and cook for 2 minutes more. Add the leftover flour and the tomato paste and cook, stirring often, for 2 minutes.
  6. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the ban. Add the beef stock and bring that to a boil, also.
  7. Add the bacon and the short ribs to the pan, bring the liquid to a boil, and then reduce the heat. Add thyme, cover the pot, and place it in the oven. Cook for approximately 2 hours. Add the carrots, turnips and pearl onions and cook in the oven for 30 minutes more.
  8. Remove the cloves and bay leaves. Add the chanterelles and brown sugar. Season with salt. Garnish with fresh parsley and chervil.

THE HUNDRED-FOOT JOURNEY arrives in theaters everywhere on August 8th!

#100FootJourney

  The Hundred-Foot Journey donnahup

  The Hundred-Foot Journey

The Hundred-Foot Journey – Trailer

Like THE HUNDRED FOOT JOURNEY on Facebook: http://facebook.com/100footjourneymovie 

 

Follow THE HUNDRED FOOT JOURNEY on Twitter: https://twitter.com/the100ftJourney  

 

Instagram: http://instagram.com/thehundredfootjourney 

 

Pinterest: http://pinterest.com/100FtJourney 

THE HUNDRED-FOOT JOURNEY arrives in theaters everywhere on August 8th!

THE HUNDRED-FOOT JOURNEY

DREAMWORKS PICTURES and PARTICIPANT MEDIA

 

Official Site: http://100footjourneymovie.com/

Facebook: http://facebook.com/100footjourneymovie 

Instagram: http://instagram.com/thehundredfootjourney 

Twitter: @The100FtJourney #100FootJourney

Pinterest: http://pinterest.com/100FtJourney 

Tumblr: http://thehundredfootjourney.tumblr.com 

 

 

Genre:                          Comedy/Drama

Rating:                          TBD

U.S. Release date:        August 8, 2014

Running time:                TBD

 

Cast:                            Helen Mirren, Manish Dayal, Om Puri, Charoltte Le Bon

Director:                       Lasse Hallström           

Producer:                      Steven Spielberg, Oprah Winfrey, Juliet Blake               

Executive Producer:      Caroline Hewitt, Carla Gardini

Co-Producer:                Raphael Benoliel

Screenplay by:              Steven Knight

Based on:                     The novel “The Hundred-Foot Journey” by Richard C. Morais

                       

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own, escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.

 

“The Hundred-Foot Journey” abounds with flavors that burst across the tongue. A stimulating triumph over exile, blossoming with passion and heart, with marjoram and madras, it is a portrayal of two worlds colliding and one boy’s drive to find the comfort of home, in every pot, wherever he may be.

 

 

In DreamWorks Pictures’ “The Hundred-Foot Journey,” the opening of a new Indian restaurant in the south of France, next to a famous Michelin starred eatery, is nearly cause for an all-out war between the two establishments until Le Saule Pleureur’s icy proprietress Madame Mallory recognizes her rival’s undeniable brilliance for preparing masterful meals.

 

 

OFFICIAL BOILERPLATE:

 

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.

 

“The Hundred-Foot Journey” abounds with flavors that burst across the tongue. A stimulating triumph over exile, blossoming with passion and heart, with marjoram and madras, it is a portrayal of two worlds colliding and one boy’s drive to find the comfort of home, in every pot, wherever he may be.

 

Directed by Lasse Hallström, and starring Academy Award-winner Helen Mirren, “The Hundred-Foot Journey” is produced by Steven Spielberg, Oprah Winfrey and Juliet Blake. The executive producers are Caroline Hewitt and Carla Gardini. The screenplay is written by Steven Knight, based on the novel “The Hundred-Foot Journey” by Richard C. Morais.

 

 

“The Hundred-Foot Journey will be released in theaters on August 8, 2014.

Beef Bourguignon à la Hassan
 
Author:
Serves: 6 to 8
Ingredients
  • 2 ½ lbs. boneless beef short ribs cut into 1”-2” inch cubes
  • Salt and freshly ground black pepper
  • ¾ cup flour
  • 4 Tbsp. canola oil
  • 6 oz. applewood-smoked bacon, cut crosswise into ¼” strips
  • 18 small pearl onions, peeled
  • 18 baby carrots, peeled, larger ones halved
  • 18 baby turnips, peeled and halved
  • ½ lb. chanterelle mushrooms, halved
  • 2 Tbsp. unsalted butter
  • 4 cloves
  • 2 bay leaves
  • 2 onions, diced
  • 1 head of garlic, cloves peeled and chopped
  • 1½ Tbsp. ginger, peeled and minced
  • 1 Tbsp. freshly ground cumin
  • 1 Tbsp. ground brown mustard seed
  • ½ tsp. Aleppo pepper
  • 2 Tbsp. tomato paste
  • 1 750-ml bottle red Burgundy wine
  • 1 quart beef stock
  • 4 sprigs thyme
  • 2 Tbsp. brown sugar
  • ¼ cup parsley leaves
  • ¼ cup chervil leaves
Instructions
  1. Preheat oven to 325 degrees F.
  2. Season beef with salt and pepper and lightly coat with flour, reserving the extra. Let sit at room temperature for 30 minutes.
  3. Meanwhile, in a large stew pot, heat canola oil over moderate heat. Add bacon and cook until fat is rendered, about 5-10 minutes. Remove bacon with a slotted spoon and drain on paper towels.
  4. In the same pot, sear the short ribs until lightly browned on all sides. Remove the beef and reserve. Add pearl onions cook for 2-3 minutes, until translucent and warmed through. Remove the onions and reserve. Repeat this process with the carrots and turnips. Add the chanterelles and sauté for 1 minute, then remove and reserve.
  5. Add butter, cloves, and bay leaves and cook for 1 minute. Add minced onion, garlic and ginger cook for 4-5 minutes. Add cumin. mustard seed, and Aleppo pepper and cook for 2 minutes more. Add the leftover flour and the tomato paste and cook, stirring often, for 2 minutes.
  6. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the ban. Add the beef stock and bring that to a boil, also.
  7. Add the bacon and the short ribs to the pan, bring the liquid to a boil, and then reduce the heat. Add thyme, cover the pot, and place it in the oven. Cook for approximately 2 hours. Add the carrots, turnips and pearl onions and cook in the oven for 30 minutes more.
  8. Remove the cloves and bay leaves. Add the chanterelles and brown sugar. Season with salt. Garnish with fresh parsley and chervil.
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Worth County Fair

 

Worth County Fair

 

The Worth County Fair is coming to Northwood, IA June 18th to 22nd.

There will be Food, Rides, Games, Grandstand Entertainment, 4-H projects displayed, livestock shows and more!

Get full details on the Worth County Fair website.

Mother’s Day Flower Cupcakes

 

Mother’s Day Flower Cupcakes

donnahup Mother's Day Flower Cupcakes

Mother’s Day Flower Cupcakes

I have loved living in the midwest this past year and absolutely loved the snow and winter, but I there is something so bright and beautiful about spring.  I found these cupcakes over at Family Fun.

I think they are so pretty and fun! What a great idea to make for Mom or just for a spring celebration!  I know I can’t wait to make these Flower Cupcakes.
Besides the fact that they’re beautiful, they’re really easy to make! First you want to start with frosted cupcakes.
Here are some of the ideas for the flower decorations:
  • For the petals you can use large gumdrops rolled flat and cut into thin strips. Put a large gumdrop in the center.
  • Make petals with M&M’s and use sour punch straws cut diagonally in the center.
  • Use raspberry candies and sour punch straws cut diagonally and use a small gumdrop for the center.
  • Make petals from mini marshmallows topped with flower sprinkles (attach them with frosting using a toothpick).
  • You can also use licorice twists cut diagonally for petals and blackberry candy for the center.
  • Use Mike and Ike Candies as the petals and put a gum ball in the center.
  • Use licorice pastels for petals.

What are some of your ideas?

Spinach & Artichoke Dip

 

Spinach & Artichoke Dip

Are you looking for a simple and delicious recipe to bring to events or just to make at home? This is it! I love Spinach and Artichoke dip and this recipe does not disappoint. Plus it’s super simple!

When I make this recipe there’s usually nothing left and I’m always getting requests for the recipe.

donnahup Spinach & Artichoke Dip recipe ingredients

Spinach & Artichoke Dip Ingredients

Ingredients:

  • 2 packages cream cheese
  • 1 Large bag of shredded Italian cheeses
  • 1 cup Mayo
  • 1 Bag fresh spinach (you could use frozen)
  • 2 cans quartered artichoke hearts(not marinated)
  • Tabasco(optional few drops)
  • Garlic
  • Onion
  • Butter (to sauté veggies)
donnahup Spinach & Artichoke Dip saute onions garlic spinach

Sauté the onions, garlic and spinach

1. Let the cream cheese get to room temperature and preheat oven to 350 degrees.

2. Sauté  the spinach with some butter, garlic and onions til wilted down.

donnahup Spinach & Artichoke Dip Drain the artichokes

Drain the artichokes

3. Drain the artichokes.

donnahup Spinach & Artichoke Dip mix ingredients

Mix the ingredients

4. Whip the cream cheese, mayo and cheeses together with the artichokes and spinach.

donnahup Spinach & Artichoke Dip spread in casserole pan

Spread in casserole pan.

5. Spread in casserole pan and bake at 350 degrees for 30-45 minutes until its golden brown on top and bubbly!

donnahup yum Spinach & Artichoke Dip

Yum! Spinach & Artichoke Dip

6. Enjoy!!

It tastes amazing with bread, chips, or even by the spoonful!

5.0 from 2 reviews
Spinach & Artichoke Dip
 
This recipe for Spinach & Artichoke Dip is so delicious!! I never have leftovers and I always get requests for the recipe.
Ingredients
  • 2 packages cream cheese
  • 1 Large bag of shredded Italian cheeses
  • 1 cup Mayo
  • 1 Bag fresh spinach (you could use frozen)
  • 2 cans quartered artichoke hearts(not marinated)
  • Tabasco(optional few drops)
  • Garlic
  • Onion
  • Butter (to sauté veggies)
Instructions
  1. Let the cream cheese get to room temperature and preheat oven to 350 degrees.
  2. Sauté the spinach with some butter, garlic and onions til wilted down.
  3. Drain the artichokes.
  4. Whip the cream cheese, mayo and cheeses together with the artichokes and spinach.
  5. Spread in casserole pan and bake at 350 degrees for 30-45 minutes until its golden brown on top and bubbly!
  6. Enjoy!!

 

Win a Wild Oats Organic Foods Mystery Box – 2 Winners

Finally! Wild Oats Launches Budget-Friendly Organic Line. Enter to Win a Mystery Box of Products!

feed family

Healthy eating is becoming more important to me, especially as I am getting older. I realize that I need to put good things in this body if I want it to last. I have been learning to eat clean.  That’s why I’m excited to share this new giveaway with you!

Be one of the first to check out Wild Oats new organic line featuring delicious products that are priced to better fit your lifestyle.
Mom Does Reviews and her fabulous food-loving blogger friends are excited to bring you the first ever GIVEAWAY for Wild Oats Organic products!
 Wild Oats has teamed up with Walmart to offer about 100 items, from salsa to pasta, sold exclusively at about 2,000 Walmart stores across the country. Walmart eventually plans to roll the line out to its 4,000-store fleet and carry additional items. Wild Oats organics features the same very high standards as other USDA certified organic brands, but at price you can feel good about. In fact, shoppers can expect to save about 25 percent or more when comparing Wild Oats to national brand organic products! How exciting is that!
Wild Oats promises to create a wide range of these items for the natural and organics arena…so that you and your loved ones can enjoy better living, starting from the inside.
 Check out the new Wild Oats video to learn more about Wild Oats mission to offer authentic and affordable foods!

 

The Giveaway:
You can enter to win one of TWO mystery boxes of Wild Oats products – $35+ arv each.
Just fill out the form below to enter to win!
The giveaway is open to US only, 18+
The giveaway ends 425 at 1159p est
Good luck!

a Rafflecopter giveaway

Win a Pampered Chef Fruit & Cheese Cutter Set

 

Pampered Chef Fruit & Cheese Cutter Set FLASH Giveaway

 

pampered chef cutters

How much fun would it be to use this Pampered Chef Fruit & Cheese Cutter Set?!  I could totally use it for parties, get together and snack time fun!  Thanks to Copy Kids one lucky reader will win a set of their own!

*Giveaway open to US only. Ends Sunday, 3/16 at 11:59pm EST

a Rafflecopter giveaway

Disclosure: Bloggers participating in this event were not compensated. We are not associated with any of the companies named above. No purchase is necessary to enter. Void where prohibited by law. The odds of winning are based on the number of entries received Open to the Continental US, 18+ only. Confirmed Winner(s) (by Random.org) will be contacted by email. Winner(s) have 24 hours to respond before a new winner is chosen. No purchase necessary. Void where prohibited by law. The sponsor(s) will be responsible for product shipment to winner(s) of this giveaway. My blog is not responsible for product shipment/delivery. This event is in no way administered, sponsored, or endorsed by, or associated with, Facebook and/or Twitter, Google, YouTube Pinterest Instagram or Bloglovin. This disclosure is done in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements. Entrants must only enter with either one email address, IP address and/or Facebook account, anyone found violating these rules will be disqualified. It is at the sole discretion of the admin of the giveaway if the winner has met the rules or not.

Leprechaun Hats

 

hats

 

Leprechaun Hats

Here’s another adorable St Patty’s Day food craft! This one just happens to be very yummy too!

Ingredients

  • English cucumber
  • Sliced cheese
  • Hummus

 

Directions

Celebrate Saint Pat’s with a crunchy cucumber treat. Cut 1-inch sections of an English cucumber. Halve them lengthwise and lay the pieces flat on a plate, as shown. Trim a cucumber brim for each hat and set it in place. Finish with a sliced cheese band and buckle, attached with dots of hummus or dip.

 

Win a Gourmet Cheese Basket from Blue Sky Village Market

Win this delicious gourmet cheese gift basket from Blue Sky Village Market!

Who doesn’t love yummy Wisconsin Cheese? The Blue Sky Village Market is getting the word out about the great cheeses that they offer, and they are giving one lucky reader this gourmet gift basket chock full of delicious goodies!

I have teamed up with several other bloggers to bring this giveaway to you, and I know you’ll love it. Some of my favorite cheeses are swiss, brie, and anything with jalapeño!

One lucky winner will receive a Gourmet Cheese Gift Basket

Giveaway ends March 116th at 11:59pm, open to residents of the contiguous US, ages 18+.
To enter please use the Rafflecopter form below. Good luck.

a Rafflecopter giveaway

Disclaimer: The participating bloggers were not compensated for this post. We are not associated with any of the companies named above. No purchase is necessary to enter. One entrant per household. Void where prohibited by law. The odds of winning are based on the number of entries received. Confirmed Winner(s) (by Random.org) will be contacted by email. Winner(s) have 48 hours to respond before a new winner is chosen. The sponsor(s) will be responsible for product shipment to winner(s) of this giveaway. My blog is not responsible for product shipment/delivery. This event is in no way administered, sponsored, or endorsed by, or associated with, Facebook and/or Twitter, Google, Pinterest. This disclosure is done in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Aldi Weekly Ad Match Up 3/9

 

aldi store

8″ Foliage Assorted Hanging Basket, $4.99

Frozen

Apetito’s Reuben Bites, 7.5 oz, $2.49

Mama Cozzi’s Pizza Kitchen French Bread Pizza, 9 oz, $1.99

Mama Cozzi’s Pizza Kitchen Margherita Pizza, 17 oz, $3.49

Stuffed Salmon or Tilapia, 6 oz, $2.99

Encrusted Cod Fillets, 13.4 oz, $4.99

Savory Strudels, 10.6 oz, $3.79

Pork Schnitzel, 24 oz, $5.99

Bavarian Soft Pretzels, $2.99

Meat

St. Louis Style Spareribs, $1.99/lb

Bavarian Weiners, 12 oz, $2.99

Nuremburg Bratwursts, 7 oz, $2.49

Braunschweiger, 16 oz, $1.99

Bavarian Bratwurst, 12 oz, $3.99

Black Forest Turkey, 40 oz, $9.99

Black Forest Ham, 3lb, $8.99

Dairy & Refrigerated

Canned and Nonperishable

Red Cabbage with Apples, 24 oz, $1.69

White Asparagus Spears, 11.6 oz, $1.69

Plain Egg Spaetzle, 17.6 oz, $1.99

Assorted Egg Spaetzle, 5.3 oz, $2.29

Hearty Pea or Harvest Potato Soup, 28 oz, $1.99

Herring Fillets, 7.5 oz, $1.69

Baby & Kids

Paper & Plastic Products

Laundry

Bread & Bakery

Imported Strudel, 19 oz, $2.49

Liqueur Cakes, 14 oz, $2.49

Pound Cake, 14 oz, $1.99

Pretzel Dough, 14-16 oz, $2.49

German Breads, 17 oz, $1.79

Beverages

O’Donnell’s Mint Chocolate Cream Liqueur, 750 ml, $8.99

Snacks

Combo’s Pretzels, 6 oz, $1.69

Peanut Puffs, 7 oz, $1.49

Pretzel Crackers, 6 oz, $1.69

Doppel Keks, 17.6 oz, $1.99

Household Cleaning & Maintenance

Reeva Dish Soap, 24 oz, $1.89

Huntington Home Plush or Berber Area Rug, $19.99

Huntington Home 18×30 All Purpose Mat, $6.99

Welby Foam Chair Cushion, $5.99

Easy Home Handheld Wet/Dry Rechargeable Vac, $19.99

Easy Home Steam Mop, $29.99

Easy Home Carpet Cleaner, $59.99

Easy Home Stackable File Box, $8.99

Easy-Home 10 Drawer Rolling Storage Cart, $27.99

Easy Home Mesh Office Chair, $39.99

Easy Home 4-Piece Scissors Set, $3.99

Easy Home Laminator, $19.99

Easy Home Laminating Pouches, $4.99

Easy Home Cross Cut Shredder, $29.99

Breakfast

Premium Raisin & Nut Meusli, 16 oz, $2.69

Win a Bottle of Rescue Rub Seasoning – 3 Winners

Code 3 Spices to the Rescue Giveaway!

Feel like a Paramedic and rescue your meals today, with this all purpose seasoning giveaway. Code 3 Spices, has graciously allowed A Medic’s World to give away a bottle of their all purpose seasoning called Rescue Rub to 3 different winners.

Code 3 Spices has an array of other seasonings with catchy names like this one, from mild to hot, and everything in between! Check out the review of Rescue Rub here at A Medic’s World.

code 3 spices

I have a wonderful set of bloggers who are helping me promote this giveaway, so I want to thank them for all their help! So show them some love and if you can like their pages in the giveaway widget below!

Rescue Rub Seasoning Giveaway

3 winners will receive a (1) Bottle of Rescue Rub Seasoning
Open to US Only.
Winners will be chosen at random through Rafflecopter via Random.org.
Giveaway ends March 2nd at 11:59pm.
Winners will be notified through email.
Winners will have 48 hours to respond before a new winner is chosen.
A Medic’s World is responsible for prize fulfillment.
Must be 18 years or older to enter Rafflecopter.
Only one entrant per household.
Entering the Rafflecopter means you agree to terms above.
Good Luck!
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Disclosure: donnahup.com did not receive compensation for this giveaway. Facebook, Twitter, & Pinterest are in no way associated with this sweepstakes. Prize fulfillment will be handled by A Medic’s World.

Baja Burger

 

2014 baja burger

Baja Burger

Ingredients:

  • 16 oz of lean meat (I am using bison)
  • salt dash
  • pepper dash
  • garlic 1/4 teaspoon
  • avocado
  • organic salsa
  • kale (optional)
Directions:
1. Mix lean meat with salt, pepper, and garlic.
2. Make mixture into patties and place on grill or frying pan. Cook on medium heat for 4 mins each side. Do not press down on meat while they are cooking this releases all the juices.
3. Cook till perfect and then plate on a bed of crispy kale and top with sliced avocado and fresh salsa. (This makes 2 burgers)

Find all our Gluten Free Recipes here

Baja Burger
 
Ingredients
  • 16 oz of lean meat (I am using bison)
  • salt dash
  • pepper dash
  • garlic ¼ teaspoon
  • avocado
  • organic salsa
  • kale (optional)
Instructions
  1. Mix lean meat with salt, pepper, and garlic.
  2. Make mixture into patties and place on grill or frying pan. Cook on medium heat for 4 mins each side. Do not press down on meat while they are cooking this releases all the juices.
  3. Cook till perfect and then plate on a bed of crispy kale and top with sliced avocado and fresh salsa. (This makes 2 burgers)

 

Lamb Stuffed Pepper

 

2014 stuffed peppers

Lamb Stuffed Pepper

Ingredients:

  • 8 oz of ground lamb (could sub out for beef, chicken or turkey meat)
  • 1/2 of raisins
  • 1/2 cup of diced granny smith apples
  • 1/4 cup of nuts
  • 1/4 cup of pomegranates
  • 1 poblano pepper
Directions:
1. Saute lamb meat till lightly brown.
2. Add in raisins, diced apples,nuts and pomegranates and let cook on low heat for 2 minutes.
3. Slice peppers and place in oven for 5 to 7 mins on 400 degrees.
4. Once done fill peppers with combination and serve

Find all our Gluten Free Recipes here

 

Lamb Stuffed Pepper
 
Ingredients
  • 8 oz of ground lamb (could sub out for beef, chicken or turkey meat)
  • ½ of raisins
  • ½ cup of diced granny smith apples
  • ¼ cup of nuts
  • ¼ cup of pomegranates
  • 1 poblano pepper
Instructions
  1. Saute lamb meat till lightly brown.
  2. Add in raisins, diced apples,nuts and pomegranates and let cook on low heat for 2 minutes.
  3. Slice peppers and place in oven for 5 to 7 mins on 400 degrees.
  4. Once done fill peppers with combination and serve

 

Entertain with Ease with CoverMate – Review and Giveaway

*I received a 10 piece Variety Pack of CoverMate Food covers to facilitate my review. All thoughts are 100% honest and my own.

CoverMate-Pouch

ENTERTAIN WITH EASE WITH COVERMATE

Did you do anything exciting for the Big Game yesterday? I hung out with one of my closest friends and her family and had an awesome time.  Even though the team we were rooting for lost, we had great food and friends which made the day amazing.  Some of the items I brought were Salsa, Guac, Hummus, etc.

These CoverMate Food covers are awesome!!  They are so easy to use!

CoverMate Food Covers’ Tips and Tricks to Hosting the Perfect Party for the Big Game or any time!

1. Dedication- To keeping your food fresh! No one likes hard queso and brown guacamole. Pop a small size CoverMate over any ramekin or bowl to keep your dip fresh from kickoff to the final seconds.

2. HardWork- Should be left to the players. Once your guests have left, make your cleanup a breeze by using any of CoverMate’s stretch to fit plastic covers over all of your leftovers. Place all dishes directly from the table into the refrigerator and straight into the microwave when you’re ready to snack again.

3. Courage- No matter how rowdy your fans get, CoverMate food covers will stay in place. Cover any meat & cheese platter, beer can or salsa to make sure the contents stay in place rather than on the floor during this game’s most intense moments.

4. Teamwork- Be a team player and bring snacks when attending a Super Bowl party. CoverMate food covers will stay put on that seven layer dip in the backseat allowing for a worry-free car ride!

One lucky fan will win their very own 10 piece variety pack from CoverMate!

*Open to US only. Giveaway ends 2/9/2014 at 11:59pm EST

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donnahup.com receives free products for review purposes, and may sometimes be compensated for posts. All opinions expressed are solely from donnahup.com. See donnahup.com’s Disclosure Policy for complete details. My opinions are my own and were not influenced by any form of compensation. This disclosure is done in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Cauliflower Stir Fry

 

2014 califlower stir fry

Cauliflower Stir Fry

Ingredients:

  • 8 oz of cauliflower
  • table spoon of coconut oil
  • 1 red pepper
  • 1 green pepper
  • 1 white onion
  • 1 portobello mushrooms cap
  • 8oz of grilled chicken
Directions:
1. Chop up cauliflower (very fine) size of rice.
2. Add to a hot pan with a tablespoon of coconut oil. Sautee on med hi heat mixing as much as possible not to burn the rice.
3. In another pan cook all veggies down.
4. Add together and top with grilled chicken.

Find all our Gluten Free Recipes here

 

Cauliflower Stir Fry
 
Serves: 2
Ingredients
  • 8 oz of cauliflower
  • table spoon of coconut oil
  • 1 red pepper
  • 1 green pepper
  • 1 white onion
  • 1 portobello mushrooms cap
  • 8oz of grilled chicken
Instructions
  1. Chop up cauliflower (very fine) size of rice.
  2. Add to a hot pan with a tablespoon of coconut oil. Sautee on med hi heat mixing as much as possible not to burn the rice.
  3. In another pan cook all veggies down.
  4. Add together and top with grilled chicken.

 

Butternut Squash Soup

 

2014 pumpkin soup

Butternut Squash Soup

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and diced
  • ¼ teaspoon cayenne pepper
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 apple Granny Smith diced
  • 1 carrot, peeled and diced
  • 2 cups chicken broth
  • dash of salt and pepper
  • ½ cup coconut milk
  • dash of cinnamon and nutmeg
  • 1 small pumpkin (optional just used for presentation)
Directions:
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
  2. Add the sage, thyme, and cayenne. Cook for 1 minute.
  3. Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender.
  4. Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
  5. serve in a pumpkin bowl (cut whole in top, rub coconut oil on the outside, place in oven on 375 for 30 mins)
  6. Serve with crispy bacon pieces and pomegranate seed

Find all our Gluten Free Recipes here

Butternut Squash Soup
 
Ingredients
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and diced
  • ¼ teaspoon cayenne pepper
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 apple Granny Smith diced
  • 1 carrot, peeled and diced
  • 2 cups chicken broth
  • dash of salt and pepper
  • ½ cup coconut milk
  • dash of cinnamon and nutmeg
  • 1 small pumpkin (optional just used for presentation)
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
  2. Add the sage, thyme, and cayenne. Cook for 1 minute.
  3. Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender.
  4. Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
  5. serve in a pumpkin bowl (cut whole in top, rub coconut oil on the outside, place in oven on 375 for 30 mins)
  6. Serve with crispy bacon pieces and pomegranate seed