Showing posts with label giveaway. Show all posts
Showing posts with label giveaway. Show all posts

Sunday, May 24, 2020

Seasonally Delicious Burger Night


Grilling season is year round at the Good Cook Doris house - you'll find me out in the snow womaning the grill. But now that the weather is finally warm the grill is really in full swing. Spring produce is also finally coming up and it seemd like the perfect combination for celebrating burger month 2020.

This epic burger is part of a fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!

This is less of a burger recipe and more of a burger guide. It takes advantage of seasonal local ingredients and a little bit of creativity! This year we joined a spring CSA that delivers a mix of winter storage crops, early spring crops, and pantry items from local food producers.



It's been a delightful assortment of products. Most exciting are the early spring crops that are new to me - like wild ramps and sunchokes. Each box also comes with a loaf of freshly baked crusty bread. With all of these ingredients to work with I got grilling! I think that the fun part of burger meals is that everyone can customize their burger however they like. The griller's job is to make a good assortment of toppings along with juicy patties and the eaters are in charge of their creations. 

Here's how I assembled my mid-May seasonally inspired burger! 

Ingredients:
Ground beef from a local farm that is now offering home deliveries (I prefer 80/20 or 85/15 ground beef - I find it stays nice and juicy)
Fresh crusty bread from a local bakery
Cabot extra sharp cheddar
Ramps
Local sriracha
Dukes Mayo (my favorite!)

Preparation:
Burger patties: 
Keep it simple and let the beef shine! I like to season generously with kosher salt and ground black pepper when I mix the meat. 
Gently form into patties, being sure to press down and make an indent in the center (helps it from puffing up when grilling).

Toppings:
Choose your toppings! 
I like to cut thick slices of Cabot cheddar to melt on top - the sharper the better
For vegetable toppings, coat in oil and sprinkle with kosher salt

Grilling:
Start the burgers first
Add thicker vegetables with the burgers, add more delicate vegetables when you flip the burgers
Add the cheese when the burgers are almost done, letting it melt into a delicious coating on top
Grill your bread if you want to add a little extra grill flavor



Assembling:
Spread mayo on both sides of the bread and drizzle sriracha to your desired level of spiciness
On the bottom bread, add the grilled veggies
Add the cheese covered burger and top with the second piece of bread
Serve with a side of pickles, simple salad, or some grilled sweet potatoes
Try to fit it all in your mouth! Watch out for the dripping juice!


Now it's your turn! Open the fridge and pantry and see what you've got in there and get yourself to the grill! To help you out, be sure to enter the Burger Month giveaway to win some awesome prizes. They'll help you take your grilling to the next level! 





Want more amazing burger ideas? Check out these bloggers for more burger month creations:
πŸ” Girl Carnivore πŸ” A Kitchen Hoor's Adventures πŸ”A Day in the Life on the Farm πŸ” A Merry Recipe πŸ” An Affair from the Heart πŸ”Art of Natural Living πŸ” Caroline's Cooking πŸ”Chef Justin Grimm πŸ”Chiles and Smoke πŸ” City Living Boston πŸ”Comfortably Domestic πŸ”Culinary Adventures with Camilla πŸ” Dixie Chik Cooks πŸ” Everyday Eileen πŸ” Everyday Southwest πŸ” For the Love of Food πŸ”Good Cook Doris πŸ”Grillax: Fire. Food. Fun. πŸ” Grilling Montana πŸ” Hezzi-D's Books and Cooks πŸ” Jolene's Recipe Journal πŸ” Karen's Kitchen Stories πŸ” Kate's Recipe Box πŸ”Kudos Kitchen by Renee πŸ”Life Currents πŸ” Life of a Ginger πŸ”Making Miracles πŸ”Man Meat BBQ πŸ” Miss in the KItchen πŸ”Off the Eaten Path πŸ”Our Good Life πŸ” Palatable Pastime πŸ” Pastry Chef Online πŸ” Real Life With Dad πŸ”Renee Nicole's Kitchen - Everyday Gourmet πŸ” Sarah's Cucina Bella πŸ”Savoring Midlife πŸ” Seduction in the Kitchen πŸ” Simple and Savory πŸ” Spoonabilities πŸ” Sumptuous Spoonfuls πŸ” Swirls of Flavor πŸ” The Redhead Baker πŸ” The Spiffy Cookie πŸ”This is How I Cook πŸ” Thyme for Cocktails πŸ”What's Cooking Italian Style Cuisine πŸ” Wildflour's Cottage Kitchen πŸ”Wile E. BBQ πŸ” Wok & Skillet πŸ”





Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.


The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.

The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.

Monday, February 1, 2016

Game Day Menu Planning for Superbowl 50 and a Giveaway

I am excited to be participating in a Super Bowl Recipe Exchange with several incredible bloggers. Along with the recipes I'm sharing with you, here are their recipes to round out your Super Bowl 50 menu. This would definitely be a party I'd love to be invited to!

Slow Cooker Pulled BBQ from Eat.Live.Blog
White Bean and Chorizo Stew from LivinLemon
Buffalo Chicken Empanadas from Appetite for Instruction
DIY Snack Stadium from Wife in Progress
Homemade Pimento Cheese Stuffed Sliders  from Aimee Broussard
Taco Dip from Anchors and Bows

Not only am I sharing with you these great recipes, but I am also excited to offer you an opportunity to win a $100 gift card courtesy of www.wayfair.com!  You could choose from one of their MANY slow cookers, or any one of a million other things that will make your Super Bowl Party the biggest winner of the night. The giveaway is open until the winner of the Super Bowl is crowned.


Enter here for your chance to win: a Rafflecopter giveaway

The Superbowl is a great 4+ hour excuse to put out your favorite snacks and graze while watching. Growing up it didn't matter who was in the game we always had a party. In middle school and high school my girlfriends and I would always have a Superbowl Bash. I can't remember what we ate at the parties, but I know we always had a great time!

Now my favorite things to eat while watching usually involve avocados, salsa, beans, and cheese. I have two recipes that share these ingredients in different ways. First up is a loose interpretation of a tamale - more closely related to the sweet corn tamales from The Cheesecake Factory. These take advantage of some shortcuts and produce a tasty dish. Up second are a healthier take on potato skins. These chili cheddar potato skins are indulgent but not over the top. One or both of these dishes would make a delicious and healthier addition to your Superbowl 50 viewing parties.

Both recipes have a number of components but it is easy to work on them at the same time. My workflow is to start the beans first and while they are simmering you can prep the other ingredients. Even better? Enlist your party guests to chop, mix, and assemble their own!


Corn 'Tamales' with Black Beans and More


I love to make as many things from scratch as I can when entertaining. For this recipe I 'cheated' and included a pre-cooked polenta to stand in for the traditional corn tamale. This speeds up the prep time and makes your life a little easier on game day. I've included the toppings that I like on these, but the recipe lends itself to endless customization. Don't love black beans? Substitute pinto or refried. Hate cilantro? Omit! Run out of lime juice? Use lemon or orange. That's the fun of cooking - you can make it just the way YOU want. If you have leftover toppings you can use them for a dip or a side dish. I used corn oil to enhance the flavors, you can also use vegetable or canola oil. Adjust the quantities based on the number of guests.

Corn 'Tamales' with Black Beans and More
Presented in the order of preparation

Black Beans
1 can of drained black beans
1 clove of garlic, minced
1/4 of a yellow onion, diced
1 tablespoon of olive oil
Salt

Heat the olive oil over medium heat in a small saucepan
Add in garlic and onion and cook until softened (about 3-4 minutes)
Add in black beans, increase heat to medium high, and bring to a boil
Reduce to low and keep on the heat until it’s time to assemble the dish

Salsa
You can use your favorite store-bought salsa here if you want another shortcut. There are a lot of great local options. If you like to make fresh salsa I would suggest leaving it chunky so it doesn't run down your guests' arms or drip on your floor. Here's a quick and easy salsa recipe:

Tomato Salsa
Adjust the amount based on the size of your party, this is probably enough for a log of the polenta.
4 plum or roma tomatoes, seeded and diced
1/2 jalapeno pepper or your favorite chili pepper, seeded and finely diced
1/4 of a white or red onion, diced
A small handful of chopped cilantro (omit if you have cilantro haters)
Fresh Lime Juice
Salt and pepper

Mix well and chill

Avocado
Simply cut the avocado in half lengthwise
Remove the pit
Use a spoon to carefully scoop out the avocado flesh
Dice into small pieces and toss with lime juice

Corn
Ideally fresh corn. If it is not available you can use frozen or canned. You want to saute it for a few minutes to get a little color and develop the sugars.
If using fresh:
Remove the husk and all the silk from one ear of corn
Using a sharp knife, carefully cut the kernels away from the cob

For fresh, canned, or frozen:
Heat a small amount of corn oil over medium-low heat in a non-stick skillet
Cook corn for about 5 minutes (keep stirring so it doesn't burn)
Set aside in a bowl until you are ready to assemble everything

Southwestern Polenta
Precooked polenta, comes in a log wrapped in plastic, cut into 1/4" thick slices
For the seasoning, you want a ratio of about 1 tablespoon of chili powder to 1 teaspoon of ground cumin, adjust the amount to cover all of the polenta
Salt and Pepper
Corn Oil

Spread the polenta out on a plate in a single layer
Sprinkle the seasonings evenly across the top and press in gently
Let sit and absorb while the oil is heating
Heat corn oil in a non-stick skillet over medium to medium-high heat (enough oil to coat the bottom of the pan)
Cook polenta for 2 minutes on each side and remove to a paper towel lined plate




Putting it all together
Lay out polenta slices in a single layer on a serving platter
Top each round with:
Scoop of black beans
Corn
Sprinkle of crumbled queso fresco or goat cheese
Avocados
Salsa
Fresh cilantro


Chili Cheddar Potato Skins



I love potato skins but I don't love the way they make me feel. As part of a game day menu that is usually not light on calories these potato skins offer you a way to feel less bad about your game day dining. Avocado - health fat. Beans with vegetables mixed in - healthy. Cheese - dairy serving! Really, is there ever a reason to not include cheese in a party? I think the answer to that is always no.

Adjust the recipe quantities based on the size of your guest list. The techniques are the important part. You can start with my recipes and adapt to your liking. Once you use this method for making the skins you'll be adding them to your menu more often! The secret is another cheat, the microwave!

Chili Cheddar Potato Skins with Guacamole

Bean and Vegetable Chili
Approximately 4 servings
1 jalapeno, ribs and seed removed, diced
2 cloves of garlic, minced
1 bell pepper, diced (any color)
1 quarter of a yellow onion, diced
1 can black beans, drained
1 can kidney or pinto beans, drained
1 can petite diced no-salt added tomatoes (drain about half the liquid)
1 tablespoon ground chili powder
1 teaspoon ground cumin
Salt and Pepper
Extra virgin olive oil

In a medium pot, heat about a tablespoon of olive oil at medium-high heat
Add in minced garlic and jalapeno and cook for 2 minutes, being careful not to burn the garlic
Add in onions and bell pepper, and cook 2-3 minutes until softened
Stir in chili powder, cumin, and salt and pepper
Add beans and tomatoes and stir
Bring to a boil and then reduce to low
Simmer until ready to serve





Potato Skins
Adapted from Amy at Playing House (who adapted from Ellie Krieger)
Serves 2 (1 potato/person)
2 Idaho potatoes scrubbed and dried
2 teaspoons canola oil
1/4 teaspoon salt
2 pieces turkey bacon (use pork if you like, we don't eat it in the Good Cook Doris Kitchen)
1/4 cup shredded cheddar-jack cheese

Preheat the oven to 450 degrees
Pierce the potatoes a few times with a fork and wrap in paper towels
Microwave on high for 13 to 15 minutes, until the potatoes are cooked through
Take out the microwave and cool until the potatoes are easy to handle
Cut the potatoes in half lengthwise
Using a spoon, scoop all but 1/8 inch of the inside of the potato, being careful not to break the skin (save the potato guts for another use)
Brush both inside and outside of potatoes with oil and sprinkle with salt
Put the potatoes, skin-side down, on a foil-lined baking sheet
Bake until skins are crisp and edges are golden brown, about 20 minutes



For the turkey bacon, cook in a small skillet over medium heat, turning often, until crispy
Dice into small pieces



Guacamole
1 medium Haas avocado
Juice from 1/2 a lime
Jalapeno, ribs and seeds removed, minced (Optional)
1/4 cup cilantro leaves
1/2 a scallion, thinly sliced
Dash of salt and pepper

Roughly chop the cilantro, set aside
Squeeze the lime juice into a bowl
Cut open the avocado and add to the bowl with the lime juice
Using an avocado masher (or fork), mash until smooth
Stir in the cilantro, scallion, and jalapeno if using
Season with salt and pepper

Putting it all together
When the potato skins are done, remove from the oven and put on serving plate
Fill the skins with chili
Divide the shredded cheese evenly among the potato halves
Top with the turkey bacon
Spoon the smooth guacamole evenly over the four halves
Top with a few cilantro leaves for garnish



Don't forget to check out the recipes from these other great bloggers and to enter the giveaway to win $100 to Wayfair.com

Slow Cooker Pulled BBQ from Eat.Live.Blog 
White Bean and Chorizo Stew from LivinLemon 
Buffalo Chicken Empanadas from Appetite for Instruction 
DIY Snack Stadium from Wife in Progress 
Taco Dip from Anchors and Bows 

What's your favorite game day food?


Enter here for your chance to win: a Rafflecopter giveaway

Wednesday, February 1, 2012

Kitchen Play: Leap into February with Jarlsberg Dip

With an extra day to play in the kitchen this month, why not try something new? The lovely folks over at Kitchen Play and Jarlsberg cheese asked me to be a part of a leap year celebration - "29 Ways to Leap into Jarlsberg Dip".

I was introduced to Jarlsberg cheese at last year's Eat Write Retreat conference in Washington, D.C. (a fabulous event!) Jarlsberg was a sponsor and provided delicious samples at the cocktail party. Jarlsberg is a semi-soft, nutty Norwegian cheese. Have you tried it? Last May was my first time - delicious! It is a good addition to a cheese plate, great on sandwiches, melted in an omelet, and the list goes on. At the grocery store you can find it in the deli case (to order sliced) or in the specialty cheese case.



As you can tell from the title, Jarlsberg has a new dip that they are introducing! I'm excited to be the official kick-off post for "29 Ways to Leap into Jarlsberg Dip". Throughout the 29 days of February, Kitchen Play has enlisted bloggers to post recipes and serving ideas incorporating this new cheese dip. Jarlsberg dip is a nutty, flavorful combination of Jarlsberg cheese, real mayonnaise, and diced red onions. There are endless ways in which you could use the dip. I have two recipe ideas to start off the month of creative ideas!


My recipes may seem pretty basic - but they are flavorful! Perfect for watching the big game, a red carpet special before an awards show, or just a relaxing afternoon at home. I hope you enjoy!

Devilishly Delicious Jarlsberg Eggs
Makes 24 pieces






12 hard boiled eggs
1/2 - 3/4 cup Jarlsberg Dip
Salt and pepper
1-2 tablespoons finely diced pickles (bread & butter or kosher dill)

Note:  Start with a half a cup of Jarlsberg dip if you are using all of the yolks from the eggs. If you reduce the amount of eggs, add a little more dip to have enough to fill the eggs.

Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks
In a medium bowl, mix the egg yolks with Jarlsberg dip
Taste and season with salt and pepper to your liking
Using a spoon (or pastry bag, or plastic bag with a corner snipped), fill the egg white halves with the 1-2 teaspoons of the yolk mixture
Sprinkle diced pickles on top
Enjoy!

Alternatively, you could spread some dip on toasted bread and pile on sliced hard-boiled eggs and pickles for a quicker lunch!


Tasty Turkey Roll-Ups
My grandmother makes an appetizer that I request for every party - corned beef roll-ups. I took her technique and swapped in turkey and Jarlsberg for a new party favorite!


Serving size varies depending on the size of cucumbers used. I used three mini-cucumbers here and cut each into 5-6 pieces.

Mini cucumbers or pickling cucumbers
Thick sliced deli turkey, preferably oven-roasted
Jarlsberg dip (slightly softened)

Tear off one 10"x10" piece of foil for each cucumber you plan to use
On one piece of foil lay out 1-2 slices of turkey (wide enough to cover the entire cucumber)
Gently spread dip on the turkey slices
Lay one cucumber across the slices
Roll up tightly and then wrap tightly with the foil
Repeat until all are made
Refrigerate for a minimum of 2 hours (these can be made a day or two ahead of serving)

To serve, unwrap and slice each roll into 1/4 inch slices
Place on a platter and serve


I hope that these recipes will inspire you to try something new! And you can win some Jarlsberg dip and other tasty goodies as part of the 29 Ways to Leap into Jarlsberg month! For all the details on how to enter, visit the Jarlsberg blog. Sounds delicious!

The giveaway will include a tailgate tote stocked with:
Jarlsberg Lite Cheese
Jarlsberg Cheese Dip
Snofrisk (a Norwegian style cream cheese)
Crispbreads
Honey crèmes
Honey vinegar



Disclaimer: I was provided with compensation to cover the cost of ingredients for these recipes. The folks over at Kitchen Play were kind enough to invite me to participate in this event with Jarlsberg cheese. My participation was voluntary and as usual, all opinions are my own. It's always fun to have a new ingredient to work with - and a little motivation to create a new recipe!

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Wednesday, February 23, 2011

Healthy Snack Wednesday: MultiGrain Cheerios and a Giveaway

We’re coming down to the wire for the office weight loss challenge! As I mentioned last week, I’m not going to take home the big prize, but I am happy with my progress. We haven’t had our official weigh-in this week, so I don’t have an update to report. But I’ve been working hard to add additional steps into my day and extra vegetables to my plate.

Trying to fit in all these changes could be overwhelming, but I try to keep my expectations in check. One of the challenges I’ve been working on is scheduling my meals throughout the day. Days are long and it’s no fun to be hungry and cranky. On a regular day, I leave the house at 7:30 a.m. and leave work at 5:10 p.m., getting home at 6:30 p.m. That means that it’s usually 7:30 p.m. by the time dinner gets on the table. On class nights, I have class from 6:00 – 9:00 p.m. and get home around 10:00 p.m. On a regular night, that means that between lunch and dinner it could be 6 hours! That’s too long without a snack. On class nights, I eat a light dinner at 5 p.m. and even with a snack in class, I am pretty hungry by the time I get home.

One of the issues with planning a ‘late night’ snack is that it is so close to bedtime. I don’t want to eat anything too heavy and certainly don’t want to start cooking something at that time of night. For me, I’ve found that a good option is a bowl of cereal and a piece of fruit. Growing up, whenever I couldn’t sleep or was just hungry for something after dinner, I often ate a bowl of Cheerios. For some reason it was comforting and I could always go back to sleep afterwards.


I recently received a box of MultiGrain Cheerios cereal, a gym bag, water bottle and cereal container from Cheerios (the product and information was provided through MyBlogSpark). In addition, the cereal box included and code to log on to the MultiGrain Cheerios & Biggest Loser website.

Being a traditional, and sometimes Honey Nut fan, I was interested to try this flavor. And since Biggest Loser seems to work for the contestants, it can’t hurt to check out their online tools. I’ve logged into the site a few times. The site offers recipes, suggested workouts, and a 7-day plan combining menus and workouts. If you have no idea where to get started, this would be a good resource.

I’ve also had a few bowls of MultiGrain Cheerios. I’ll be honest – my favorite is always going to be plain Cheerios. The MultiGrain cheerios are lightly sweetened (only 6 grams per serving) and have a good mix of whole grains to fill you up. I sliced up a banana and poured in low-fat milk to top it off. I found it a little too sweet for my taste. But if you love sugary cereals, this will definitely satisfy your craving. For me, I’ll make myself a custom cereal blend with MultiGrain and regular together (loved doing this as a kid!).

Cheerios offered to help one of my readers jump-start their Biggest Loser Challenge with a prize pack! The package includes a box of MultiGrain Cheerios with an online code, gym bag, water bottle, and cereal container. FYI - the bag, bottle, and cereal container are all purple (like the MultiGrain Cheerios box). The water bottle is huge - you'll never be dehydrated!


Giveaway!

Enter through Tuesday, March 1 at 9:00 p.m. Winner will be announced next Wednesday.  Please leave a separate comment for each entry. You can enter up to three times.

Required entry: Comment on how you’ve incorporated healthy practices into your daily routine (or what you plan to try)

Bonus Entry 2: Follow @GoodCookDoris on Twitter or Like Good Cook Doris on Facebook


Bonus Entry 3: Blog or Tweet about this giveaway (be sure to include @GoodCookDoris in your tweet)

Disclosure: Cheerios provided the prize pack and information for giveaway via MyBlogSpark. All opinions belong to me. I received a prize pack, but did not receive any monetary compensation.

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