Thursday, February 24, 2011

Kicked Up Crockpot Beef

I feel like I haven't been able to blog in forever! I have been keeping pretty busy these past couple of weeks with a new job, and juggling my normal activities. Don't fear I am still here and cooking! This recipe was to use up the extra 2 lbs. of beef from our valentine's day meal. I love how the beef turned out- sweet, salty, and yummy. You could easily serve this over potatoes, or opt for steamed veggies. Enjoy!
2 lb. beef tenderloin
1 onion, sliced
1 bell pepper, chopped
1 can diced tomatoes, drained
3/4 cup apricot preserves
1 cup barbecue sauce
1 love garlic, minced
1/4 cup sliced green olives
1 tsp salt
1 tsp black pepper
1 tsp Lawry's

Place beef into crockpot. Top with onions, peppers, olives, and garlic. Mix preserves, tomatoes, barbecue, salt, pepper, and lawry's together in a medium bowl. Pour over beef. Set crockpot to low and cook for 7 hours. After 7 hours, shred the beef and continue to to cook for an additional 2 hours.

Friday, February 18, 2011

Grilled Lemon Shrimp with Creamy Parsley Caper Sauce

These delicious guys were apart of our Valentine dinner. Lucky for Green Bay, we experienced unseasonably warm temperatures for February and we decided to bust out our grill. Perfect Valentine's Day gift for this couple. This recipe was developed on the fly, and tastes awesome. A word to the wise, be careful when grilling shrimp because they cook really fast! I am off to Door County for the weekend with a few friends. Enjoy!
1/2 lb jumbo shrimp (about 6 shrimp)
Zest of 1 lemon
Juice of 1 lemon
1 Tbl minced shallots
2 Tbl olive oil
1/4 tsp salt
1/4 tsp black pepper

For Parsley Caper Sauce
1 small shallot
1 clove garlic
1 cup parsley, stems removed
2 Tbl cream
1 Tbl olive oil
1 tsp capers
1/4 tsp black pepper

Mix lemon zest, lemon juice, oil, pepper, shallots, salt and pepper in a medium bowl. Toss shrimp in lemon marinade. Allow shrimp to rest in the fridge for an hour.

While shrimp are marinating, place all the sauce ingredients in a food processor. Pulse till mixture is smooth. Set sauce aside.

Set grill to medium-low heat. Remove shrimp from fridge and grill about 2-3 minutes per side.

Arrange cooked shrimp on a platter and top with sauce.

Wednesday, February 16, 2011

Just To Rub It In......Again.....

Crockpot Pork Roast

I just started a new job last week so my crockpot has become my best friend again. I love a good pork roast, and am always looking to put new twists on old favorites. I was running late the other morning, and threw this together in a pinch. It turned out great! Served with a nice side salad this meal was a keeper! Hope everyone is having a lovely week. Enjoy!
2 lb. pork loin roast
1 onion, sliced
4 medium russet potatoes, quartered
1 can cream of celery soup (we use an organic gluten free)
1/2 cup chicken stock
2 Tbl dry white wine
1 tsp onion powder
1 tsp Lawry's seasoning salt
1 tsp black pepper
1 tsp salt

Place onions, potatoes, and broth in the bottom of the crockpot. Place roast on top of veggies and season with salt, pepper, Lawry's, and onion powder. Pour soup on top of roast. Set crockpot to low and cook for 7-8 hours.

Sunday, February 13, 2011

BBQ Mojo Pork Chops

During the summer I made grilled mojo chicken it was awesome. I was thinking about how much I wanted to make it last week, but our grill is packed up for a few more months. I decided that I wanted to combine the flavors of the mojo chicken and bbq. I didn't have any chicken, but I figured pork would be a happy substitute. I was right! This this is really good, and the flavors work really well together. You could easily save this for your summer grill, or pop it into the oven for a great weeknight meal. Enjoy!
4 boneless pork chops, trimmed
Juice of 1 lime
Juice of 1 orange
4 Tbl chopped cilantro
1 small jalapeno
1/2 cup prepared barbecue sauce
1 Tbl soy sauce
1 clove garlic, minced
1/4 tsp ground cumin
1/8 tsp onion powder
salt & pepper

Mix all ingredients (besides pork) in a medium mixing bowl. Place pork chops in a large ziplock bag. Pour in the marinade and shake so pork chops are completely covered. Place bag in fridge and allow pork to marinate for an hour.

Pre-heat oven to 350 degrees.

Remove pork chops from bag and place in an oven safe baking dish. Bake for 25-30 minutes or until pork reaches desired temperature.

Monday, February 7, 2011

Super Bowl and Tomato Bowl Champs!!!!

YYYYAAAAAYYYYY Packers!!!!!!!!!!!!!

What an exciting night for Green Bay. The streets buzzed with cheers, hoots, and hollers for hours after the game.

In other news, Team Green Bay won the 2011 Tomato Bowl!!!!!!! We crushed Pittsburgh 56-32 recipes! Thank you to Red Gold and to Cristy for putting together an awesome event!!!

Go Pack Go!!!

Sunday, February 6, 2011

Stuffed Hummus- Tomato Bowl 2011

A little over two hours till kick off..... I can't wait. It is really starting to buzz around here, and there is going to be a party in Green Bay tonight! This is my last post for the Tomato Bowl, and stuffed hummus seemed like the perfect end note. I like mexican layer dip, and this is a bit of a greek twist on an old favorite. Thanks for all the support during the Tomato Bowl, and I excited to take a victory for Green Bay. We are ready to ruuuuuuuuummmmmmmmmbbbbbllllleeee!!! Bring it on Steelers because Green Bay is going to take you down! Happy Game Day Everyone!!
1 lb ground lamb
2 10 oz containers of prepared hummus
1 medium cucumber, chopped
6 oz plain greek yogurt
1/4 cup chopped onion
1/4 cup kalmata olives, halved
2/3 cup Red Gold petite diced tomatoes, drained
1/2 feta cheese

Brown lamb in a medium skillet on medium heat.
While lamb is cooking, spread hummus onto a large plate, and mix 2/3 of the cucumbers with the yogurt. Once lamb has completely cooked, drain and spread evenly over hummus. Next, spread cucumber yogurt over lamb. Spoon tomatoes over the yogurt mixture. Next, add onion, remaining cucumbers, and olives. Top with feta cheese. Serve with pita triangles.

Beef and Veggie Tater Tot Casserole- Tomato Bowl 2011

5 hours till game time!!!!!!!!!!!!!!!!!!!!!!!!!! Here is a yummy dish that makes a nice addition to your spread. Tater tot casserole is such a Midwest thing, and I love it! Super easy and very tasty. I have one more coming your way before game time, and after that its time to cheer for our Packers! Enjoy!Ingredients

1 lb ground beef
1 can cream of chicken soup
1 1/2 cup fresh green beans, cut into 1 inch pieces
1 onion, diced
1 bell pepper, diced
1 cup frozen corn
2/3 cup Red Gold petite diced tomatoes, drained
1 1/2 cup shredded sharp cheddar
16 oz frozen tater tots
1 tsp salt
1 tsp black pepper
1 tsp seasoning salt

Pre-heat over to 350 degrees
Brown beef in a large rimmed skillet. When beef is completely cooked drain any excess grease. Add soup and veggies. Stir well so all ingredients are well incorporated. Season with salt, pepper, and seasoning salt. Allow beef to simmer for about 10 minutes. Spoon beef into a baking dish draining any extra liquid. Top with cheese. Evenly arrange tater tots on top of the cheese. Place in oven and bake for 25-30 minutes.

Black Bean Ranch Dip- Tomato Bowl 2011

I know this dip doesn't look like much, but it tastes great! Black beans are one of my favorites, and anytime they include cheddar cheese I am happy. This is really easy to put together, and delicious! I have a few more postings today before the contest concludes at 5 p.m. I am so excited for the big game tonight!!!!! Enjoy the dip!!
1 can black beans, rinsed and drained
8 oz cream cheese, room temperature
2/3 cup shredded cheddar cheese
1/2 cup sour cream
1 ranch dressing packet
1/2 cup petite diced tomatoes, drained
1 tsp hot sauce

Gently mix all ingredients together. Allow dip to chill in the fridge for 2 hours before serving. Serve with tortilla chips.

Saturday, February 5, 2011

BLT Dip- Tomato Bowl 2011

Ron has been asking when I was going to blog this dip. He says it is his all time favorite of all my Tomato Bowl recipes. I had a hard time getting a good photo, but trust me, this is really good. To me, this dip tastes just like a BLT and brings back those wonderful summer memories. Again, this is a really easy appetizer to put together, and you can adjust the amount of ingredients you use depending on the size of your party. We are off to celebrate a few birthdays tonight! Happy cooking, and Enjoy!!
8 oz. light cream cheese
1/2 cup light mayo
1/3 cup light sour cream
9 strips of center cut bacon, cooked and chopped
1/2 cup Red Gold petite diced tomatoes, drained
1 1/2 cup shredded lettuce

Mix cream cheese, mayo, and sour cream in a mixing bowl. Spread cream cheese mixture into a medium serving dish. Evenly sprinkle bacon and tomatoes over cream cheese mixture. Top with shredded lettuce.

Pizza Dip- Tomato Bowl 2011

This is a yummy dip that Ron's awesome sister Julie makes for our family get togethers. I thought it was a perfect addition to the Tomato Bowl. Red Gold doesn't make a pizza sauce (that I could find) so it was a perfect opportunity to play around, and make my own. This is a really great dip, and will satisfy the taste buds of everyone (even any picky eaters you may have in the crowd). I used turkey pepperoni, but Julie found these adorable mini pepperoni for her dip. Unfortunately, I couldn't find them while I was out Tomato Bowl shopping. Depending on your pizza preference, you can load this up with veggie to make an even more supreme appetizer. Enjoy!
1 can Red Gold basil, garlic, oregano diced tomatoes
12 oz cream cheese, room temperature
2/3 cup turkey pepperoni
1 cup shredded mozzarella cheese
2 Tbl italian seasoning
1/2 tsp salt
1/2 tsp onion powder

Pre-heat over to 350 degrees.

Blend (I use an immersion blender) tomatoes, salt, italian seasoning, and onion powder till smooth. Spread cream cheese into a pie plate. Spoon pizza sauce over the cream cheese. Top with mozzarella. Place pepperoni slices evenly over the cheese. Bake till bubbly and hot (about 20-25 minutes).

Caprese Dip- Tomato Bowl 2011

Caprese salad is one of my favorite things to order at a restaurant to get the meal started. While thinking up some contest recipes I focused a lot on dip, and figured- Why not? i don't know why I didn't make something like this before. It is great! Because of the consistency of fresh mozzarella it does require a bit of pulling the cheese from the pan. I like to think it is giving a little extra arm work out before enjoying the dip. Ahhh... wishful thinking. Anyways, this is super easy, and will catch your guests eye on game day. Enjoy!!!
16 oz fresh mozzarella, cut into small cubes
1/2 cup fresh basil, sliced into thin strips
1/2 cup Red Gold petite diced tomatoes, drained (make sure to get as much liquid out as you can)
8 oz cream cheese, room temperature

Pre-heat oven to 350 degrees.
Mix mozzarella and cream cheese in a small bowl . Gently fold in the tomatoes and basil. Spread into a small/medium baking dish. Place in oven till cheese is completely melted and bubbly. Serve with garlic toast.

Friday, February 4, 2011

Olive and Tomato Tapenade- Tomato Bowl 2011

I love olive tapenade. I work part time at a restaurant that makes the yummiest tapenade. We use to have an appetizer on the menu called olive bread, and it was one of my very favorite things. I wasn't sure exactly how to make the tapenade but this is my shot at it, and I think it turned out great. Next time I might put the olives in the food processor to get the tapenade a little finer. The addition of tomatoes is really nice, and it is hard to beat fresh mozzarella. The left overs are a great addition to a sandwich, or mixed with a little cream cheese for a veggie dip. Enjoy!
2/3 cup chopped green olives
1 small can of chopped black olives
1/2 cup chopped kalmata olives
1/3 Red Gold petite diced tomatoes
8 oz fresh mozzarella
Ciabatta baguette, sliced

Mix olives and tomatoes together in a small bowl. Allow olive mixture to chill in the fridge for about 1 1/2-2 hours.

Pre-heat oven to 400 degrees. Remove olive mixture from fridge, and top each bread slice with a generous spoonful. Top with a small slice of mozzarella cheese. Arrange bread on a baking sheet and bake till cheese has completely melted (about 15-20 minutes).

Thursday, February 3, 2011

Crockpot Tomato Ginger Wings- Tomato Bowl 2011

Wings are awesome aren't they? Surprisingly, until a few years ago I was not much of a fan. However, I started trying different flavors (my all time favorite is honey curry), and discovered that I really liked them! While plotting out different Red Gold recipes for this week I made a goal of using brats and making wings. I thought about a BBQ sauce, but I wanted to do something a little different. I thought about curry, but decided against it. Then it hit me- ginger. I had a few friends over to try out the wings along with a few other recipes, and they were a hit. The meat is very tender and falls off the bone. Baking the wings for a short time after they have cooked in the crock pot helps make them a bit more hand friendly, and allows the sauce to set. These are really easy to make, and the "set it and forget it" mantra is always good when you are expecting company. Enjoy!
2-2 1/2 lb fryer wings
1 cup Red Gold diced tomatoes
2 garlic cloves
1 bottle chili sauce
1 1/2 Tbl ground ginger
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 1/2 tsp sugar
1 1/2 tsp hot sauce

Place wings in a large crock pot. Place all remaining ingredients in a blander (I like to use an immersion blender), and blender till mixture is smooth. Pour tomato ginger sauce over wings. Cook on low for 5 hours.

Pre-heat over to 400 degrees. Remove wings from crock pot and place them on a rimmed baking sheet. Place in oven for 15 minutes. Serve with ranch or blue cheese dressing.

Chili Cheese Fries- Tomato Bowl 2011

It is hard to beat chili cheese fries. Actually it is hard to beat chili because it is pretty awesome with almost anything. Ron loves chili cheese fries, and since I made a batch of chili using the Red Gold Tomatoes this week he put in a special request. Homemade fries are really easy to make, and taste a lot better than what you might buy at the store. This is a great dish to put out during half time, and you can make as much, or as little as you want. This recipe serve 2-3 people so double up as needed. Enjoy!
3 large russet potatoes
1 1/4 cup chili
2/3 cup shredded sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp seasoning salt
1 Tbl olive oil
Pre-heat oven to 400 degrees.
Wash potatoes and pat them dry with toweling. Remove and bad spots on your potatoes with a small knife. Cut the potato into horizontal strips (about 1/4 inch thick), and cut those into the individual fries.
Place cut potatoes onto a greased baking sheet. Season with salt, pepper, and seasoning salt. Brush with olive oil. Place in oven. After 15 minutes increase temperature to 425 degrees for an additional 20 minutes (or till crisp).
While potatoes are cooking warm up your chili.
Remove fries from over and place on a serving dish. Top with chili and cheese.

Wednesday, February 2, 2011

Brat Bruschetta- Tomato Bowl 2011

A Packer game without brats is not an option. However, the weather in good ol' Green Bay has been a bit too testy for any grilling. Since I am a snot and like my brat grilled to perfection, I needed to improvise. While I was thinking of what to make I saw these cute garlic toasties at my store. Perfect! I think these little guys are delicious. The mustard and cheese give just the right kick, and anytime my kitchen smells like brats is a good day. Enjoy!

Also, check out Red Gold Tomatoes on Facebook for more contest details, and posts from my fellow bloggers!
2 of your favorite brats, casing removed and crumbled
1/2 onion, diced
1/2 cup ricotta cheese
1/4 cup shredded sharp cheddar cheese
1 1/4 tsp spicy brown mustard
2 Tbl beer (use Capitol Supper Club)
2/3 cup Red Gold diced tomatoes, drained
1/2 tsp black pepper
Garlic Toasties or you can use any sliced crusty bread

Saute brat meat, beer, onions, and tomato over medium heat. Use a heavy spoon to break up the crumbled brat meat. When meat is cooked remove from heat and set aside.

Mix ricotta, cheddar, mustard, and black pepper. Spread ricotta mixture on garlic toasties. Top with meat and tomato mixture and serve.

Makes about 10.

Sausage and Veggie Mac- Tomato Bowl 2011

Cheese and Sausage. It doesn't get more Midwest than that. Mac and Cheese is a great main (or side) dish for a party. Adult and kid approved. I wanted to put a little twist on my mac and cheese for the Tomato Bowl. Adding sausage gives the dish a spicy kick, and the veggies add a nice crunch to this creamy pasta. I wandered from my usual roux because I wanted this to be a less intense and quicker version. Don't forget to add you green and yellow bell peppers- just sayin'. Thank you for supporting Team Green Bay!! Enjoy!!
1 lb mild Italian sausage
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 red onion, chopped
1 cup Red Gold petite diced tomatoes
8 oz elbow noodles, uncooked
1 cup shredded cheddar cheese (Steve's sharp cheddar is the best)
4 oz Velveeta cheese


Cook noodles according to package instructions. Drain and set aside.

Brown sausage, onion, peppers, and tomatoes in a large rimmed skillet. When meat is cooked drain any grease from the the pan. Add both cheeses, and stir till cheese is completely melted. Fold in the noodles and serve.

Tuesday, February 1, 2011

Cajun Seafood Dip- Tomato Bowl 2011

Round two of Tomato Bowl 2011! This dip is fantastic. It is perfect on crackers, chips, and bread. Actually, I like to stir a few spoonfuls into scrambled eggs in the morning for a spicy kick to start my day. Yummy. Take the time to check out the Red Gold website for more information about their products. Also, checkout my fellow Green Bay teammates:

Enjoy the dip!!

6 oz lump crab meat, drained
1/4 lb pre-cooked shrimp, cleaned and chopped
3 Tbl onion, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped (Yes, Packer colors work best)
2 oz canned diced green chilies, drained
1/2 cup Red Gold petite diced tomatoes, drained
8 oz light cream cheese
1/2 cup light sour cream
1/4 cup cheddar cheese, grated
1/3 cup mozzarella cheese, grated
1/2 tsp cumin
1 Tbl Cajun seasoning
1/4 tsp celery seed
1/4 tsp cayenne pepper
1/2 tsp oregano
1 tsp olive oil

Pre-heat oven to 350 degrees.
Saute peppers and onion in olive oil in a medium skillet. When onions are tender remove from skillet and set them aside. In a large mixing bowl, stir cream cheese and sour cream together. Add green chilies, cumin, Cajun, celery seed, oregano, and cayenne to cream cheese mixture. Mix well. Add onions and peppers. Fold in the shrimp and crab till it is evenly distributed. Stir in the cheddar cheese. Spread dip into a baking dish (I like to use a ceramic pie dish). Top with mozzarella cheese. Bake uncovered for 20-25 minutes, or until sides are hot and bubbly.