Hot Langoustine and Artichoke Dip

Langoustine Greek Yogurt Dip-3

A quick dip with langoustine, artichoke hearts, pepper jack cheese and Greek yogurt onion dip.  Easy and delicious!  This is sponsored content.

Langoustine Greek Yogurt Dip-3

I’m addicted.  Seriously!  This dip is so easy to make and the addition of Sabra Greek Yogurt Dip makes it creamy and, well, amazing.  It was a mad dash to get the photos and video work done so we could nosh on this cheesy, bubbly deliciousness.

Langoustine Greek Yogurt Dip

As you probably know, I do a lot of work for Sabra Dipping Co as a brand ambassador.  I’ve used hummus to make Quinoa Falafel (which were BOMB) and hummus as a sandwich spread for a wicked delicious panini and I’ve even used Sabra salsa to make a Bloody Maria, just to name a few. 

Well of all of the things I’ve made with Sabra products, I’d have to say that this dip takes the cake.  My videographer and I devoured the entire dip in….well, I have no idea how fast it went because it was gone in the blink of an eye.  Seriously.  I loved the kick from the pepper jack cheese and the briny artichoke hearts and HELLO baby lobsters?  Yes, I’ll have those any ole day.  

Hot Langoustine and Artichoke Dip | farmgirlgourmet.com #client

This dip would be a fabulous addition to your holiday menu planning.  You could even double or triple this recipe to feed a huge crowd for your next big party.  Or, here’s a great thought, 1/2 the recipe for a personal sized dip.  :)  Ok, I’m kidding, you should totally share this dip.  It’s too good not to.  Your friends and family will thank you!  Let’s stop talking and start whipping up this easy dip, shall we?  Don’t forget to give me a ring when it pops out of the oven.  I’ll swing right over.  :)

What’s your favorite dip to serve for large gatherings?  Tell me in the comments below!

Hot Langoustine and Artichoke Dip

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6-8 Servings

Hot Langoustine and Artichoke Dip

A quick dip with langoustino, artichoke hearts, pepper jack cheese and Greek yogurt onion dip. Easy and delicious!

Ingredients

  • 1 lb langoustino, rinsed
  • 1 10oz container Sabra French Onion Greek Yogurt Dip
  • 1 8oz package cream cheese, room temperature
  • 1 can artichoke heart bottoms, diced
  • 2 cups shredded pepper jack cheese
  • sliced baguette, for serving

Instructions

  1. Preheat oven to 350º F. Spray an 8 x 8 baking dish with cooking spray and set aside.
  2. In a medium bowl, add the langoustine, Greek yogurt dip, cream cheese, diced artichoke hearts and 1 1/2 cups shredded pepper jack cheese, stir to combine. Pour into prepared dish. Sprinkle with remaining shredded pepper jack cheese.
  3. Bake 15 minutes, or until bubbling around the edges. Serve immediately with sliced baguette.
http://www.farmgirlgourmet.com/2015/10/hot-langoustine-and-artichoke-dip.html

Disclosure: I am a paid brand ambassador for Sabra Dipping Co.  All opinions are my own.

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Kale Salad with Garlic Tarragon Dressing

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.  This is a sponsored post.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

I don’t know about you, but my garden is busting at the seams this summer already.  The hot dry conditions have my kale, cabbage and tomatoes zooming through their growing cycle.  This is definitely not a complaint, as usually I’m waiting around impatiently for the first ripe tomato, but not this year.  We’ve been eating them for weeks.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

One of my favorite meals from the garden is a giant kale salad.  This Kale Chopped Salad is one I make frequently during the summer.  The crunch from the 2 varieties of cabbage mixed with the sweetness of dried cranberries compliments the tangy dressing perfectly.  Toss a few chopped pistachios on the top and this can be dinner or a side in a flash.  

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

Imagine all of the possibilities with this salad; you could top it with grilled shrimp or chicken, add sliced radishes, switch up the herbs in the dressing by using basil instead of tarragon.  It’s such a great salad base and so easy to modify with what you have in season in your garden or farmer’s market, or what’s available at your grocery store.  I’m a huge fan of Dole’s chopped red cabbage to make tossing together a salad much quicker.  The convenience of it being chopped is not the only one, it’s also great because it’s a smaller quantity and you’re not left with that half of red cabbage in the veggie drawer staring at you each time you pop open the fridge.

Kale Chopped Salad with Garlic Tarragon Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8-10 Servings

Kale Chopped Salad with Garlic Tarragon Dressing

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.

Ingredients

  • 6 cups DOLE chopped kale, stems removed
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 4 cups DOLE chopped white cabbage
  • 1 cup DOLE chopped red cabbage (radicchio)
  • 1 cup DOLE grated carrots (about 2 medium)
  • 1/2 cup chopped parsley
  • 1/2 cup dried cranberries
  • 1/4 cup chopped cilantro (optional)
  • 4 tbsp chopped green onions (optional)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon champagne vinegar (or rice wine vinegar)
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 2-3 tablespoons chopped pistachios

Instructions

  1. In a very large bowl add the kale, salt and olive oil. Using your fingers to rub the oil and salt into the kale. This will soften the kale and make it less bitter. Rinse kale in a colander under cold water. Drain well. Chop more if desired. Add both chopped cabbages, carrots, parsley, cranberries, cilantro and green onions. Toss to combine.
  2. In a blender jar, add the mayonnaise, sour cream, champagne vinegar, tarragon, sugar and garlic. Pulse to combine. Add a little milk or water to thin if the consistency is too thick.
  3. Toss the kale mixture with the dressing to coat. Sprinkle pistachios over and serve immediately.
http://www.farmgirlgourmet.com/2015/07/kale-salad-with-garlic-tarragon-dressing.html

Disclaimer: This is a sponsored post.  I am a paid ambassador for Dole.  All opinions are my own.

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Sabra: Greek Yogurt Dips

cucumber

This is a sponsored post for Sabra Greek Yogurt Dips.  All opinions are my own.

tastemakers

I had the opportunity to travel to New York City to visit the Sabra Greek Yogurt Dip factory for a press visit.  You’re probably familiar with Sabra Hummus Dips, but its lesser known brother, the Greek Yogurt Dip division, is on its way to grocery stores nationwide.  And let me tell you…you need to give them a try.  

cucumber

One of the best features of the Greek Yogurt Dips is that they are made with crisp, fresh veggies.  Take these perfectly cubed chunks of cucumber, waiting to be added to freshly made yogurt.  The small plant located in Farmington, NY processes over 8000 lbs of farm fresh vegetables a week.  Yes, a week.  Crazy.  The yogurt is made in-house for every batch of dips.  Fresh yogurt + farm fresh veggies = a refreshingly better dip….with crunch and texture and crisp veggies.  Get a coupon HERE to taste test for yourself.

city scape

When I arrived in NYC I cabbed over to dinner with some of my most favorite foodies: Brandy, Gina, Carrie & Fabiola.  Typically when you attend a press event, there’s dinner out somewhere, but this was a little different.  We actually prepared dinner for the PR folks.  And let me tell you, it was awesome.  So much laughter and a nice easy atmosphere.  It was truly amazing.  

steak

The gorgeous Gina (Running to the Kitchen) made a beautiful beef loin and Brandy (Nutmeg Nanny) carved it up perfectly.  It was seriously hard to not keep nibbling on the perfectly roasted loin.  Other items on the menu were Coconut Shrimp from Deb (Smith Bites), Roasted Veggies & Baked Potatoes with all the fixins from Carrie (Poet in the Pantry), a giant salad from yours truly and Roasted Berries and Cream from Fabi (Not Just Baked).  Oh…and bourbon, lots of bourbon from Brandy.  Cuz that’s how she rolls. 

radio city

After our delicious and relaxing dinner, we all decided to walk back to our hotel.  Along the way we passed Radio City Music Hall, Times Square, the Ice Rink where they put up the giant tree every year and a whole lot of amazing retail shops.  At times I had no idea which way to look.  So much to see, so many shiny objects.  Did I mention this was my first ever trip to New York City?  Unless you count the time I flew over the city on my way to New Jersey.  Ok, you’re right, that doesn’t count.  

stephanie painting

We managed to squeeze in a little artistic expression.  This is Stephanie and she’s the amazing rep for Sabra.  She completely crushed the “paint this veg” challenge with that purple pepper masterpiece.  I, on the other hand, have decided that painting is not my forte.  I’ll stick to planting veggies- not painting them.

It was a whirlwind adventure, but so worth every second to sample Sabra Greek Yogurt Dips, laugh with friends and experience a new city.  Don’t forget you can get a coupon for the dips HERE as well as find out about all of the different dips and get info on the traveling tastings.  

P.S. – the Diced Onion is my fave.  Try it on a baked sweet potato.  Oh baby…so good.

Sabra_Tastemaker-Badge

 I am a paid Sabra Tastemaker and will periodically post recipes, travel recaps and serving suggestions for Sabra Hummus, Sabra Salsa & Sabra Greek Yogurt Dips.  All opinions are my own.

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Triple Chile Queso Dip

Triple Chile Queso Dip | farmgirlgourmet.com #superbowl

A quick and delicious recipe for Triple Chile Queso Dip using prepared Sabra Salsa.  This is a sponsored post.

Triple Chile Queso Dip |farmgirlgourmet.com #superbowl

It’s the last couple of days of searching the interwebs for “just one more” appetizer to toss on the table for this sunday’s big game.  Wings, check!  Chips & guac, check!  Well don’t forget this quick and super delish queso dip.  Serve with chips, veggies, a snorkel or a giant spoon and your football lovin’ fans will be diving in head first.  

Triple Chile Queso Dip | farmgirlgourmet.com #superbowl

So Pats or Hawks?  Being from the PacNW – I have to toss my hat in for the Seattle Seahawks.  We plan on being glued to the TV with a table full of (healthy) noshables this Sunday.  My kids aren’t too stoked about the healthy part, but I am on my way to a new me and a table full of sweets isn’t on my eating plan.  :)  Whoever you’re rooting for, I hope you have the best Super Bowl Sunday ever.  

Triple Chile Queso Dip

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8-10 servings

Triple Chile Queso Dip

A quick and delicious appetizer recipe for Super Bowl Sunday or tailgating. Filled with chiles, creamy cheese and topped with zesty salsa and is sure to please.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon diced shallot
  • 1 jalapeno, stemmed, seeded & diced
  • 1 tablespoon diced poblano chile pepper
  • 1 tablespoon diced Anaheim chile pepper
  • 1/4 teaspoon salt
  • 1 tablespoon all purpose flour
  • 1 cup whole milk
  • 1 cup cubed American cheese (such as Velveeta)
  • 1 cup shredded provolone cheese
  • 3/4 cup salsa, such as Sabra Roasted Garlic salsa
  • Tortilla chips, for serving

Instructions

  1. Melt butter in a medium sauce pan over medium-high heat. Add in shallots, jalapeno, poblano chiles, Anaheim chiles and salt. Saute until tender, about 5 minutes. Sprinkle the flour over and stir to coat vegetables. Slowly add the milk, whisking constantly, until incorporated. Allow to thicken, about 2-3 minutes. Add the cheeses and stir until melted. Pour into a warm serving dish and top with salsa. Serve immediately with tortilla chips.
http://www.farmgirlgourmet.com/2015/01/triple-chile-queso-dip.html

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Easy Mexican Shrimp Cocktail

Mexican Shrimp Cocktail | farmgirlgourmet.com

Mexican Shrimp Cocktail | farmgirlgourmet.com

Are you looking for a last minute Super Bowl recipe?  Look no further!  This is a super quick appetizer that is packed with flavor, creamy avocado and whole cooked shrimp.  Serve it with homemade tortilla chips or store bought – whatever strikes your fancy!

Mexican Shrimp Cocktail | farmgirlgourmet.com #recipe #shrimp

This recipe calls for Meyer Lemon juice, but if you don’t have them, lime juice will suffice.  You can really doctor this recipe to your hearts content by adding in all types of veggies.  Chopped cucumber, diced jicama, sliced radish – the possibilities are endless (and delicious).  So go for it…put on your mad scientist hat and go crazy with it.

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Easy Mexican Shrimp Cocktail

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 6-8 Servings

Easy Mexican Shrimp Cocktail

A quick Mexican Shrimp Cocktail that's delicious served with tortilla chips. Or a fork. So easy and a great appetizer.

Ingredients

  • 1 pound shrimp, shelled and deveined
  • 1 cup Meyer Lemon juice (or lime juice)
  • 1/2 cup yellow onion, diced small
  • 1 cup ketchup
  • 2 tablespoons olive oil
  • 1/3 cup cilantro, rough chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Sriracha
  • avocado
  • chips
  • Meyer lemon wedges

Instructions

  1. Bring a medium pot of water to a boil. Heavily salt it and add the raw shrimp. Cook for 3-4 minutes, until all shrimp are pink and cooked through. Remove to a small rimmed baking sheet and place in the refrigerator to cool.
  2. In a medium bowl, add the Meyer lemon juice and onions. Set aside for 5 minutes and allow to rest. Add the ketchup, olive oil, cilantro, garlic and Sriracha and stir to combine. Now is the time to add in any other extras like cucumber, jicama or radishes. Add the shrimp and stir to combine. Spoon into serving glasses or dishes and chill for 30 minutes before serving.
  3. Garnish with avocado and lemon wedges just before serving. Serve with tortilla chips.

Notes

Serve in small cups with 2-3 shimp per cup.

http://www.farmgirlgourmet.com/2014/02/easy-mexican-shrimp-cocktail-recipe.html

 

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Hot Sriracha Artichoke Dip

Hot Sriracha Artichoke Dip | farmgirlgourmet.com #kraft

Hot Sriracha Artichoke Dip | farmgirlgourmet.com #kraftholidaysavings

I am still in awe that tomorrow is Christmas Eve!  Where did the time go?  If you’re like me, you may still be scouring the interwebs looking for something delicious to put out for hungry present-goers.  This is a quick recipe for a delicious dip that will have the whole crew dropping their Santa goodies and camping out in front of this dish of delish.  It’s a breeze to throw together and you can put your feet up for a few while it bubbles away in the oven.   Check out my first ever how-to video.

So what did you think?  Did you love it when I tossed cheese all over the place?  Good thing I had 2 pups that were waiting in the wings to help me clean up!  By the way, If you haven’t heard, Kraft products are available at Target stores and you can save up to $20 with this coupon.

Hot Sriracha Artichoke Dip | farmgirlgourmet.com #kraft

If you need more inspiration, be sure to check out Kraft’s delicious recipes for quick weeknight meals/easy entertaining.

Hot Sriracha Artichoke Dip

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8-10 Servings

Hot Sriracha Artichoke Dip

Ingredients

  • Cooking spray
  • One 14 ounce can quartered artichokes, drained & chopped
  • One 8 ounce brick cream cheese, softened
  • 4 cloves garlic, minced
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3/4 cup grated Kraft Parmesan (or other parmesan cheese)
  • Salt & pepper, to taste
  • Sriracha, to taste

Instructions

  1. Preheat oven to 350º F. Spray an 8" x 8" baking dish with cooking spray and set aside.
  2. In a medium bowl, add artichokes, cream cheese, garlic, mayonnaise, sour cream, 1/2 cup parmesan cheese, salt, pepper and sriracha. Stir to combine. Add to prepared baking dish and sprinkle with remaining 1/4 cup parmesan cheese. Bake 30-35 minutes, until bubbly and hot.
  3. Serve immediately with sliced baguette, crackers or a giant spoon.

Notes

recipe adapted from here

http://www.farmgirlgourmet.com/2013/12/hot-sriracha-artichoke-dip.html

From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.

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Puff Pastry Pesto Chicken

Pesto Chicken Cups farmgirlgourmet.com #appetizers

Puff Pastry Pesto Chicken | farmgirlgourmet.com #appetizers #holidayrecipes

If you’re still on the hunt for appetizers for Thanksgiving, or maybe your looking ahead to the upcoming December entertaining frenzy, either way, you should add this recipe to your list.  It’s super easy to make using roasted chicken and prepared pesto from the grocery store, or you can use homemade, either way it’s easy, fast and delicious.

Puff Pastry Pesto Chicken | farmgirlgourmet.com #appetizers #holidayrecipes

There are 6 of these disks of flaky deliciousness in the package, so make sure you plan accordingly if you’re feeding a crowd.  One Puff Pastry Pesto Chicken is plenty per person, unless you’re 12 and are my son.  He managed to power through 2 of them and then started snooping around for a third.  He’s been begging me to make them again on a daily basis.  I think he was impressed.  Or hungry.  Probably both.

Puff Pastry Pesto Chicken | farmgirlgourmet.com #appetizers #holidayrecipes

Pepperidge Farm® reached out and asked if I’d like to create an easy entertaining recipe using either their puff pastry sheets, shells or cups.  It needed to be easy for the busy hostess with the mostest to whip up and equally delicious.  If you ask a 12 year old, I hit the mark.  

Puff Pastry Pesto Chicken | farmgirlgourmet.com #appetizers #holidayrecipes

Prepare the shells as directed on the package and while they bake, you can make the filling.  They can be served at room temperature or you can pop them back in the oven after filling and heat them slowly and serve warm.  After photographing, my husband and I nibbled on a room temperature filled shell, and then again later with it warmed.  Either way – they are delish.  

Puff Pasty Pesto Chicken | farmgirlgourmet.com #appetizers #holidayrecipes

What would you fill the puff pastry shells with?  Sweet?  Savory?  Pesto Chicken?  :)  I’d love to know.  I’m looking forward to making them again but filling with a sweet concoction.  Imagine pumpkin pie filling.  Oh my!  

Happy Holidays to you!  I hope your turkey is moist, your cup runneth over with joy and that you have all that are near and dear to you close enough to hug.

Pesto Chicken Cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 Servings

A quick appetizer or first course using cubed chicken, pesto and Pepperidge Farm Puff Pastry Shells. Serve room temperature or heat in a 300º oven for 10 minutes.

Ingredients

  • 1 package Pepperidge Farm Puff Pastry Shells, cooked according to package, cooled
  • 2 cups cubed cooked chicken breast
  • 2 tablespoons minced shallot
  • 2 tabelspoons mayonnaise
  • 1 tablespoon prepared pesto
  • 2 teaspoons toasted pine nuts
  • 1 tablespoon julienned roasted red pepper (for garnish, optional)

Instructions

  1. Cook Pepperidge Farm Puff Pastry Shells according to package. Remove tops and allow to cool.
  2. In a medium bowl, add the cubed chicken, shallot, mayonnaise, pesto and pine nuts. Toss to combine. Season with salt and pepper. Spoon into the shells and garnish with red pepper. Serve immediately.
http://www.farmgirlgourmet.com/2013/11/puff-pastry-pesto-chicken.html

I’m always looking for ways to spark new creative ideas with my recipes.  I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com

This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.

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Mustard-Glazed Chicken Wings with Sweet and Sour Dipping Sauce – And a GIVEAWAY!

Mustard Crusted Wings with Sweet and Sour Dipping Sauce | farmgirlgourmet.com

This is a sponsored post.

Mustard Crusted Wings with Sweet & Sour Dipping Sauce | farmgirlgourmet.com

I absolutely love using the slow cooker. The ease of popping some chicken or a pork shoulder into it in the morning and having something warm and delicious just waiting for you in the evening is pure genius. I had the opportunity, along with my fellow Virtual Potluck group, to receive a new slow cooker from Hamilton Beach along with the Not Your Mother’s Slow Cooker: Family Favorites cookbook and I was definitely not turning it down.

Mustard Crusted Wings with Sweet and Sour Dipping Sauce | farmgirlgourmet.com

My old slow cooker had definitely seen better days. The cooking controls were not very helpful with only warm, low and high and no way to control the hours or precise internal temperature of the meat I was cooking.

Hamilton Beach Slow Cooker | farmgirlgourmet.com

The Hamilton Beach model is amazing, in my opinion.  I can set it manually, or it comes with pre-programmed times and temperatures as well as a thermometer probe for the times when I need to know the internal temp of a boston butt.  I love it!

Mustard Crusted Wings with Sweet and Sour Dipping Sauce | farmgirlgourmet.com

Did I mention I love it?

not-your-mothers-slow-cooker-family-favorites-taste-and-tell

The cookbook is a great resource for quick and easy to prepare slow cooker meals.  Some recipes are as easy as opening a few cans or jars and mixing together with meat or beans for a homey dinner.  Others, like this one, require a few more steps, but are worth the extra effort.

Some of my favorite recipes in this book include:

  • Turkey and Three Bean Chili
  • Winter Squash Stuffed with Sausage, Mushrooms & Cranberries
  • Black Bean and Rice Soup with Salsa Cream

Mustard Crusted Wings with Sweet & Sour Dipping Sauce | farmgirlgourmet.com

I made these chicken wings at the beginning of the week.  I had intended to photograph them the next morning for this post but when I went to the fridge I felt like Old Mother Hubbard.  The wings had vanished.  My anti-leftover-eating-kids had taken them for their school lunch.  Yep, they’re that good.  So it was back to the slow cooker drawing board.

10424097734_efe686d962

You definitely need to check out the recipes from the rest of the Virtual Potluck team for this post and giveaway.


Chile Colorado Enchiladas

Steak Fajitas with Cilantro Yogurt Cream

Fennel Leek Potato Soup

Homemade Ketchup

Slow Cooker Pork Chops

Split Pea Soup with Ham

Blue Cheese Mashed Potatoes

Now that you’re drooling, how would you like to WIN the cookbook and the slow cooker?  Serious!  Fill out this rafflecopter entry form and you could win one of 8 slow cookers and cookbooks.

a Rafflecopter giveaway

Mustard-Glazed Chicken Wings with Sweet and Sour Dipping Sauce – And a GIVEAWAY!

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Yield: 4 Main Dish Servings or 10 Appetizer

A quick slow cooker recipe for mustard glazed chicken wings and a sweet and sour dipping sauce.

Ingredients

  • 2/3 cup grainy mustard
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 pounds chicken wings, cut into joints, with bony wing tips cut off and reserved for another use.
  • Sweet and Sour Dipping Sauce:
  • 2 cups apricot preserves
  • 1/2 cup apple cider
  • 1/4 cup firmly packed light brown sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon ground ginger

Instructions

  1. Coat the inside of the crock with butter-flavored or olive oil nonstick cooking spray. In the crock, combine the mustard, olive oil, salt, black pepper, and cayenne with a spoon. Add the wings to the crock and toss to coat with mustard mixture. Spray the wings lightly with some cooking spray. Cover and cook on HIGH for 2 to 3 hours. If possible, stir gently halfway through the cooking time, bringing the bottom wings to the top.
  2. Combine the dipping sauce ingredients in a microwave-safe bowl. Microwave on HIGH for 2 minutes to melt the brown sugar and preserves.
  3. Serve the wings hot with the warm dipping sauce on the side.

Notes

Use a large round or oval slow cooker.

http://www.farmgirlgourmet.com/2013/10/mustard-glazed-chicken-wings-sweet-sour-dipping-sauce-giveaway.html

Disclaimer: I was provided a copy of the cookbook Not Your Mothers Slow Cooker: Family Favorites as well as a Hamilton Beach Slow Cooker.  I was not, however, compensated monetarily.

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Endive Salad with Stilton, Pear and Walnuts

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

Sponsored by the ADA in conjunction with Kitchen PLAY

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

There is nothing I love more than a crisp salad filled with lots of sweet and savory bits.  Maybe it’s the thrill of getting a bite with everything on it, or the fun of seeking out every last morsel of cheese under crisp leaves of lettuce.  Whatever the case may be, I love it and so does my young family.  Salads of all shapes and colors are set on our dinner table weekly and, lucky for me, my kids gobble them up.

Endive Salad with Stilton, Pears & Walnuts | farmgirlgourmet.com

Some may think of salad as a summer meal, but winter salads are just as wonderful and full of flavor.  Take this Belgian endive salad, for instance.  Beautifully ripe pears are typically only available in the fall and they pair perfectly with tangy blue cheese and earthy walnuts.  All that’s really needed to complete this salad is a drizzle of olive oil, fresh squeezed lemon juice and some fresh cracked pepper.

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

This is just one of many recipes that can be found in the American Diabetes Association Vegetarian Cookbook.  It was really tough to pick just one recipe from this book.  You don’t need to be a vegetarian or a person with diabetes to enjoy this cookbook.  See below for a few of the other recipes I loved.

ADA Vegetarian Cookbook

A few of my other favorite recipes from this book…

  • Creamy White Bean Soup with Basil & Olive Oil
  • Terra Cotta Cob Salad (think Southwestern cob)
  • Black Bean Patties with Cilantro & Lime
  • Garden Party Roast Vegetables with Pasta (this one is next to be made)

The American Diabetes Association is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth.  Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.

Enter Here:  http://l.inkto.it/bslb

If this book sounds like one you would enjoy having in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store.  Valid through October 4, 2013.)

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

Don’t hesitate to make this salad.  It goes together quickly and the flavors meld like a beautiful symphony in your mouth.

Endive Salad with Stilton, Pear and Walnuts

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 1/4 recipe

Calories per serving: 155

Fat per serving: 10g

Endive Salad with Stilton, Pear and Walnuts

A quick winter salad of Belgian endive, tangy Stilton, sweet pear and earthy walnuts. A drizzle of olive oil and lemon and salads on.

Ingredients

  • 2 heads endive, thinly sliced crosswise into rounds
  • 3 tablespoons crumbled Stilton, blue, or gorgonzola cheese
  • 1/4 cup chopped walnuts
  • 1 ripe pear, halved, cored, and sliced thinly crosswise
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1/2 lemon
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Combine all ingredients in a medium bowl and toss.

Notes

Chef Steve's Tips from the ADA Vegetarian Cookbook: Walnuts are a nutrient-dense food packed with flavor. Being of Russian descent, I remember my grandparents using walnuts after keeping them in the freezer. This keeps walnuts fresher for longer.

EXCHANGES/CHOICES 1/2 Fruit | 1 Vegetable | 2 Fat Calories 155 | Calories from Fat 90 | Total Fat 10.0 g | Saturated Fat 2.2 g | Trans Fat 0.1 g Cholesterol 5 mg | Sodium 120 mg | Potassium 565 mg | Total Carbohydrate 13 g Dietary Fiber 6 g | Sugars 5 g | Protein 5 g | Phosphorus 95 mg

http://www.farmgirlgourmet.com/2013/09/endive-salad-stilton-pear-walnuts.html

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Pea, Tomato & Ham Salad

Pea, Tomato & Ham Salad | farmgirlgourmet.com

This is a sponsored post.  All opinions are my own.
Pea, Tomato & Ham Salad | farmgirlgourmet.com

As I get older and start listening to my body more and more, I know that when I eat a diet that is low in complex carbohydrates, with a low-glycemic index, I feel a million times better.  It’s true.  My body behaves differently and my migraines are fewer.  I’ll admit that I still fall victim to the pasta and bread dishes here and there, but for the most part my family leads a low-gluten lifestyle.

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That’s why when I was contacted by Kitchen PLAY to participate in the 30 Days of Family Health sponsored by the American Diabetes Association, I was excited to say YES!

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Keeping meals exciting for the whole family is tough, especially when you’re limiting the processed carbs.  I fall victim to the usual suspects of grilled chicken or fish and steamed veggies, which usually leads to moans and groans from my family.  3D Smart ShopperMy first book of three books to review is The Smart Shopper Diabetes Cookbook by Robyn Webb, MS.  This book is full of beautiful photos, inspiring recipes and even a menu planner to get you started on eating healthy.  It’s perfect for diabetics, prediabetics and heart health.

I settled on the Pea, Tomato and Ham Salad partially because my garden is overflowing with these little orange gems, but also because I LOVE Pea Salad.  You know the one I’m talking about, don’t you?  The one that shows up at barbecues and potlucks with chunks of cheese and hued white with mayonnaise.  Yep, that one.  I can usually be found camping out near that bowl of bad-for-me ingredients, which is why I really wanted to give this recipe a try.

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I added the orange tomatoes to give the visual effect of the chunks of cheese, but you can add any color of tomato.  The salad is perfect for a warm summer barbecue and my whole family loved how fresh and delicious it was.

ADA-7 The dressing is light with a slight tang from the champagne vinegar and Dijon mustard.  Let the salad chill for an hour before you serve it to allow the flavors to marry.

Other recipes from The Smart Shopper that I’m excited to try:

  • Italian Turkey Sauté
  • Grilled Balsamic Pineapple
  • Pesto Couscous & Chickpeas

If this book sounds like one you’d like in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store.  Valid through October 4, 2013.)

Pea, Tomato & Ham Salad

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 Servings

Serving Size: 1 1/3 cups

Calories per serving: 265

Fat per serving: 13g

Pea, Tomato & Ham Salad

This is a great salad for toting to picnics and all other summer fun activities—a refreshing change from leafy green salads. It will be in your summer cooking repertoire for a long time.

Ingredients

  • 1 (16-ounce) frozen peas, thawed
  • package
  • 1 1/3 cups diced low-sodium deli ham
  • 2 medium tomatoes, diced
  • 2 scallions, minced
  • Dressing
  • 2 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 3 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, mix together the peas, ham, tomatoes, and scallions.
  2. In a small bowl, whisk together the vinegar, mustard, garlic, and sugar. Slowly in a thin stream, whisk in the olive oil until dressing is emulsified. Season with pepper. Pour the dressing over the pea salad and mix well.
  3. Cover and refrigerate for 1 hour prior to serving.

Notes

Exchanges/Choices 1 Starch 2 Lean Meat 2 Fat Calories 265 Calories from Fat 115 Total Fat 13.0 g Saturated Fat 2.3 g Trans Fat 0.0 g Cholesterol 25 mg Sodium 585 mg Potassium 505 mg Total Carbohydrate 22 g Dietary Fiber 6 g Sugars 8 g Protein 16 g Phosphorus 205 mg

http://www.farmgirlgourmet.com/2013/09/pea-tomato-ham-salad.html

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Mushroom “Bruschetta” Bites – KitchenPLAY

Mushroom Bruschetta Bites | farmgirlgourmet.com
This is a sponsored post.  All opinions are my own.

Mushroom Bruschetta Bites | FarmgirlGourmet.com

The Mushroom Council and Kitchen PLAY invited me to get creative with mushrooms for their “Swap It or Top It” promotion.  My assignment was an appetizer for the progressive party and I can tell you now that bruschetta is one of my all time favorite appetizers.  The crusty bread, the sweet tomatoes, the tang of basil and garlic.  It’s the perfect bite, in my opinion and I knew I had to swap the bread for mushrooms for this project.

Swap It or Top It Poster | farmgirlgourmet.com

Do you have a great recipe using mushrooms?  You definitely should enter to win at mushroominfo.com for your chance at $5000.  That’s one great prize if you ask me.

Mushroom Bruschetta Bites | farmgirlgourmet.comThis recipe goes together really fast and can be made and ready for the table in less than 30 minutes.  In fact, while the mushrooms roast, you can toss together the bruschetta topping and be ready to top and devour.

Mushroom Bruschetta Bites | farmgirlgourmet

I popped over to my neighbors to give them a taste and their response was it was “Three-licious”.  Not delicious or two-licious, but three-licious.  I’ll take it.

Mushroom Bruschetta Bites | farmgirlgourmet.com

I love using crimini mushrooms as they have a deeper flavor than a white button mushroom.  Mushrooms are grown indoors, always in season and ready to use?  Mushrooms are great roasted and take on the flavors you add to them.  In this case it was garlic and olive oil.

Mushroom Bruschetta Bites | farmgirlgourmet.com

This is also a great gluten-free alternative to the normal bruschetta and is fast to make and even faster to eat.  Ok, without further ado, here’s the recipe for these “Three-Licious” Mushroom Bruschetta Bites.

Mushroom “Bruschetta” Bites – KitchenPLAY

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: About 12 mushrooms

Mushroom “Bruschetta” Bites – KitchenPLAY

A quick and gluten-free alternative to the usual bruschetta using crimini mushrooms in place of bread.

Ingredients

  • 8 ounces crimini mushrooms, wiped clean
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3/4 cup diced tomatoes
  • 1 tablespoon toasted pine nuts
  • 3 fresh basil leaves, minced
  • pinch of salt & pepper
  • cooking spray

Instructions

  1. Preheat oven to 400 degrees F. Spray a small rimmed baking sheet with cooking spray. Set aside.
  2. Remove stems from the mushrooms and place them on the prepared baking sheet. In a small bowl add the olive oil and minced garlic and stir to combine. Brush the mushrooms with the olive oil mixture and bake for 15 minutes, or until browned and bubbly. Remove from the oven and allow to cool slightly.
  3. While the mushrooms are roasting, add the diced tomatoes, pine nuts, minced basil, salt and pepper to a small bowl and stir gently to combine. Spoon into the warm mushroom caps, pressing lightly, and serve immediately.
http://www.farmgirlgourmet.com/2013/06/mushroom-bruschetta-bites-kitchenplay.html

Make sure you join us for the Mushroom Council & Kitchen PLAY Twitter party on Tuesday June 25th at 7:00 PM EDT!

Register here: http://mushroomcouncilkp.eventbrite.com

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#ILoveAvocados For Cinco De Mayo Sweepstakes

Tequila Guacamole | farmgirlgourmet.com

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

Tequila Guacamole

I was recently approached to check out a new phone app called the Avocado app.  Imagine a text app but with the ability to pre-load a bunch of different images of you or your pets or whatever.  Kind of like emoticons but with pics.  The app is a way for two people to stay connected and my husband and I have been having fun sending each other notes like this one that my hubs sent me today.

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You definitely need to check out the I Love Avocados For Cinco De Mayo sweepstakes to win fun prizes from Avocados from Mexico and also we will be live tweeting on May 7th between 3:00 and 4:00 pm EST here’s the info: #iloveavocados for Cinco de Mayo Twitter party

There’s still time to find a great recipe for Cinco de Mayo.  I personally love a good guacamole (see below) but if you want more, here’s the link to a whole slough of them.  Cinco De Mayo recipes

Drunken Guacamole

2 large avocados, peeled, pitted and diced

2 tablespoons minced white onion

2 tablespoons minced pickled jalapenos

2 garlic cloves, minced

1/4 lime, juiced

1 ounce tequila

salt & pepper to taste

Instructions

  1. Add avocado, onion, jalapenos, garlic, lime, tequila and salt & pepper to a medium bowl and genlty mash the avocado, stirring to combine.  Serve immediately or cover and refrigerate.

Makes 4 servings 

More ways to enjoy avocado deliciousness.

Like Avocados from Mexico on Facebook

Follow Avocados from Mexico on Pinterest

Follow Avocados from Mexico on Instagram

Like Avocado app on Facebook

Follow Avocado app on Twitter

Visit Sponsor's Site

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