Cindy's Recipes and Writings

Meat Lovers Kebabs #BBQ Week AD

Posted on May 21, 2018 by Cindy Kerschner

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

Meat Lovers Kebabs serves bacon weaved around beef, pork and chicken. Slightly spicy and grilled to perfection. Serve with rice or barbecue sauce.
Welcome to Day 1 of #BBQ Week with Festive Foodies! Thank you Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our BBQ event and giveaway!

The secret to grilling different meats together is the size of the pieces. Different meats need to reach different temperatures to be considered safe to eat.
Beef needs to be at least 140 degrees for rare. Pork 145 degrees and chicken 165 degrees. Cutting chicken smaller than the other meats is key. Always temp out your meat and allow for rest time. The internal temperature of meat will raise slightly after resting. Five to ten degrees total.
That’s another reason to pull that Thanksgiving turkey on time!
What about the bacon? There is no definitive temperature for cooking bacon. Thin cured meats like bacon will vary in cook times. The USDA recommends bacon be cooked until crisp and at least 140 degrees.

Adams Extracts offers a line of seasonings for all your cooking needs.

Connect with Adams Extracts for the latest news, offers and recipes.
Facebook: https://www.facebook.com/AdamsExtractandSpice/
Instagram: https://www.instagram.com/adams1888/
Twitter: https://twitter.com/AdamsExtract

Website: https://www.adamsextract.com/default.aspx
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.

Michigan Asparagus

Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.

Not Ketchup

Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)

Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.

Flavors in the sampler pack:

Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey

Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs

Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese

Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages

Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Adams Extracts and Flavors

Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)

Adams Extract

From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.

Enjoy these delicious #BBQ Week recipes from Festive Foodies!

See what the bloggers served up Monday for #BBQWeek

Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n’ Cooks
Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
Chicken and Asparagus Grilled Pizza by Jolene’s Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor’s Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin’ For Taste
Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
Grilled Caesar Asparagus by 4 Sons ‘R’ Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
Grilled London Broil by Hezzi-D’s Books and Cooks
Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen’s Kitchen Stories
Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
Southwestern 7 Layered Dips by The Freshman Cook
Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime

Don’t forget to enter our giveaway!

a Rafflecopter giveaway

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

Posted in #FestiveFoodies, bacon, bbq, beef, chicken, pork, What's For Dinner? | 36 Comments

KitchenAid Mixer Giveaway!

Posted on May 13, 2018 by Cindy Kerschner

Who wants to win a KitchenAid stand mixer? I’ve joined forces with 20 food blogger friends to put together this giveaway. You’ll gain another entry every time you follow one of us on Instagram. Here are the details:

1 winner will receive a KitchenAid Artisan Series 5-Qt stand mixer in their choice of color. If the winner is from the continental U.S. they will receive the mixer directly. If the winner is from elsewhere, they will receive an Amazon gift card for the list price of the mixer.
The giveaway will end on May 26, 2018 at 11:59 PM. Any entries made after this point will be invalid. A winner will be drawn at random and emailed within 72 hours to claim the prize. If no response is received, a new winner will be drawn.
You must complete the mandatory Instagram follows as listed below in order to enter. You can complete additional Instagram follows as listed below to gain more entries. You may only enter with one Instagram account. If you enter using multiple account, all entries will be invalid.
Giveaway is open worldwide, except where prohibited. You must be 18+ (21+ in some locations) to win. Chances of winning depend on the number of entries we receive.
For a complete list of terms and conditions, please see the link below via the Rafflecopter giveaway widget.

Enter now:

a Rafflecopter giveaway

This giveaway is not sponsored by KitchenAid, Amazon, Instagram, or Facebook. The following bloggers have made this giveaway possible:

The PinterTest Kitchen • Shockingly Delicious • The Baking Fairy • Sweet + Savor • Makes, Bakes and Decor • Cindy’s Recipes and Writings • Blogghetti • The Simple Supper • Chef Sarah Elizabeth • Cheese Curd In Paradise • This is How I Cook • The Redhead Baker • Fix Me a Little Lunch • Moore or Less Cooking • Sarah Cooks the Books • The Spiffy Cookie • Busy Bee Kate • Missy’s Views and Savings Clues • Seasoned Sprinkles • Long Distance Baking • Jonesin’ For Taste • 2 Cookin Mamas • Karen’s Kitchen Stories • MyStyleSpot.net

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Eggs Alla Campagna recipe and The Freds at Barneys New York Cookbook Giveaway!

Posted on May 9, 2018 by Cindy Kerschner

I was given a copy of The Freds at Barneys New York Cookbook by Mark Strausman from Grand Central Publishing | Grand Central Life & Style to review plus 2 copies to giveaway. I received no further compensation. All opinions are my own.

This is the definitive cookbook by the celebrated chef and managing director of Freds at Barneys New York, one of New York’s most beloved restaurants with locations in Los Angeles and Chicago.
Mark Strausman invites you into his kitchen and teaches you how to bring a piece of New York chic into your own home. Whether it’s the Belgian Fries or Estelle’s Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, this cookbook commemorates all the delicious recipes Freds has served over the years.
One recipe that especially caught my eye was Eggs Alla Campagna. Soft cooked eggs nestled in robust scratch tomato sauce. Served with crusty bread for breakfast, lunch, brunch or anytime you’re in the mood for eggs.
By the way, Mom would love this on her special day! Easy to prepare and so, so good!
Here’s my version.

Feeling inspired? Here’s the recipe!

Eggs Alla Campagna

Recipe from THE FREDS AT BARNEYS NEW YORK COOKBOOK by the creator of Freds at Barneys New York, Mark Strausman reprinted with permission from Grand Central Publishing I Grand Central Life & Style.

Yum

Eggs Alla Campagna

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 servings

Serving Size: 1 each

Eggs Alla Campagna

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 large shallot, minced
1/4 teaspoon herbs de Provence
Pinch of crushed red pepper
2 cups Italian canned crushed tomatoes
Kosher salt
6 leaves fresh basil, coarsely chopped
4 large eggs (6 if they’re small)
2 tablespoons freshly grated Parmigiano Reggiano or Gruyère cheese
2 thick slices peasant-style bread
1 clove garlic, peeled

Instructions

Preheat the oven to 375°F.
In an ovenproof pot over medium heat, heat the olive oil and add the garlic. Cook until the garlic is lightly browned, then add the shallot. Stir together and cook until the shallot is translucent but not browned. Add the herbs de Provence and red pepper, stir together, and add the tomatoes and a pinch of salt. Simmer over medium-low heat for about 10 minutes, until the sauce is thickened and a deep red color. Turn off the heat, stir in the basil, and adjust salt if needed.
While the sauce is hot, crack the eggs one by one and place gently in the sauce, making sure they are in separate areas of the pan. I recommend cracking each egg into a small bowl and pouring them from the bowl. Sprinkle cheese over the top and transfer the uncovered pot to the oven. Bake until the eggs are done to your preference. If you like them runny, that should be about 5 minutes; longer if you like them more well done.
While the eggs are baking, toast the bread and while it’s still hot, rub the edges with the garlic clove. Press firmly so that the oils of the garlic permeate the crust.
Just before serving, stick the toast decoratively into the edge of the pot, making sure not to disturb the coddled eggs. Serve immediately

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Find out more about The Freds at Barneys New York Cookbook and where to buy it at https://www.hachettebookgroup.com/

Enter today for a chance to win your own copy!

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Recap Ulrich Farms #BrandtheBarn 40 years 40 barns

Posted on May 8, 2018 by Cindy Kerschner

This post is part of an ongoing sponsored campaign by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

The Certified Angus Beef® brand, created in 1978 by a group of family Angus ranchers, remains dedicated to bringing the best Angus beef to the table.

Barns often are viewed as a sumbol that unites the passion and pride of farming and ranching families from generation to generation.

Each barn has a unique story behind it. Certified Angus Beef® brand wants to share those stories with you.
Today I went to visit Ulrich Farms.

Chris and Jill Ulrich are raising the third generation of their family on the farm, purchased in 1952 by Chris’ parents Pat and Charlie. The farm started as a Holstein dairy and made the switch to Angus beef cattle in 1997.
Like many cattle farmers, their herd is small, with about 30 to 40 cow-calf pairs at a time.

“We’re proud of our barn- it was built around 1870 and is a landmark in the area,” said Chris Ulrich.
Both Chris and Jill are teachers in the local area and invited their students to come see the branding of their barn.

In fact, the entire community turned out to celebrate and watch the painting.

Troy Freeman is the painter behind these incredible 12 ft bu 16 ft logo reproductions. He amazingly takes roller to canvas and and creates the famous logo in a matter of hours.

A delicious lunch was served by Station House. There was Certified Angus Beef® brand BBQ of course.

Ulrich Farms barn is #12 so there are 28 more barns to see! Follow the hashtag #BrandtheBarn for more insights and stories behind the scenes.

Follow Certified Angus Beef® brand on social media for news, contests, recipes and more including live Facebook events!
Facebook | Instagram | Pinterest | Twitter.

Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group.