Mosquito Free Thermacell review on DailyDishMagazine

Posted on June 17, 2015 by Cindy Kerschner

I received a free Thermacell unit from the manufacturer to review. I received no further compensation for my post from Thermacell. All opinions are my own.

How do you deal with mosquitoes, black flies and biting insects?

I was never a fan of spraying repellants on my skin or clothes. Burning citronella candles are only effective in a small area. You can either huddle around the candle or set out a dozen that you need to keep an eye on at one time.
Torches just plain scare me.
Sometimes we just want to sit outside and enjoy the day or night, bug free.
That is where a product like Thermacell comes in handy.
Thermacell Repellents create a zone that is 98 percent effective against these biting pests.
thermacell kit

Sounds too good to be true? I thought so too, so I put Thermacell to the test.

Learn more about keeping mosquitoes and biting flies away with Thermacell on Garden Sense at Daily Dish Magazine.

Posted in What's For Dinner? | Comments Off on Mosquito Free Thermacell review on DailyDishMagazine

Margherita Pizza-Style Steak #GrillTalk #Fwcon

Posted on June 15, 2015 by Cindy Kerschner

Margherita Pizza-Style Steak

My Margherita Pizza-Style Steak recipe was entered in the 2015 Certified Angus Beef brand Recipe Contest. As an Ambassador to the conference, I received a discounted pass and I will receive compensation each time my discount code is used. I received no further compensation for writing this post. Opinions are my own.

Do you plan on grilling steak this summer? I didn’t, until I tried Certified Angus Beef brand. Cooking steaks at home was always my culinary downfall. Sounds strange coming from someone who at one time worked in a steakhouse.

Broiling steak over an open flame for customers is a lot like grilling but you don’t get to experiment with flavors. Scratch trying rubs on that ribeye or marinades on less tender cuts.

Topping that juicy steak with barbecue sauce or any sauce was not what I had in mind, either.

Margherita Pizza-Style Steak layers ripe tomatoes, basil, garlic and fresh Mozzarella over grilled strip steak. It is a meal in itself. Delicious!

Margherita Pizza-Style Steak plate

Margherita Pizza-Style Steaks (550x550)

Margherita Pizza is so simple yet so flavorful! It is one of my favorites. I thought, “Why not on steak?”

You need to use sweet, juicy romas of course. Only the best for these steaks!

Margherita steak

Freshly picked basil is my favorite scent! I love when people walk up to me and tell me how much they love the scent, too. Season the air with sizzling steak, fresh herbs and garlic there can be no way you’re not hungry!

Margherita steak basil

Print
Margherita Pizza-Style Steak #GrillTalk #Fwcon

Serving Size: 2 to 4 servings

Ingredients

  • 2 6-ounce strip steaks
  • 4 Roma tomatoes, sliced thin
  • 1/2 cup fresh basil leaves
  • 1 8-ounce ball of Fresh Mozzarella thinly sliced
  • 1/4 freshly grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 1/2 teaspoon dried oregano

Instructions

  • Mix together garlic, vinegar, oil, salt and pepper. Lightly brush both sides of steaks.
  • Grill steaks on hot grill until desired temperature is reached.
  • Remove steaks. Top with tomato slices, Parmesan, fresh basil then fresh Mozzarella. Melt cheese under oven broiler or return to grill to melt.
  • Remove and allow steaks to rest about 5 minutes. Sprinkle with oregano. Serve.

Notes

Steaks can be cut in half and served as 3 ounce portions.

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There is still time to enter the contest! Click on the picture below!

beef contest

 

There is so much more in store for you this year at the Food and Wine Conference , held at the beautiful Rosen Shingle Creek Hotel and Resort in Orlando, July 17-19.

Rosen Shingle Creek 2 Aslee Hamon

food and wine 2015 banner

Get ready to take your blog to the next level.

The 2015 Food and Wine Conference promises to be an educational as well as networking conference. There will be sessions on improving your still photography and videos, working with brands, getting the most from social media, becoming a better writer and so much more!

There will also be fun things to try thanks to our generous sponsors. Cooking and tools demos, relaxing facial scrubs, games and more!

Get the full schedule here .

I’ll even help you with a discount code for $50.00 off your 3 day pass!

Enter the code FWC15kerschc at REGISTRATION !

I hope to see you there!

2014 Food and Wine Conference photos courtesy of Ashlee Harmon Photography.

Posted in #Fwcon, #SundaySupper, beef, steak, What's For Dinner? | Tagged , , , , | 7 Comments

Foodie Friends Friday Linky Party #151

Posted on June 11, 2015 by Cindy Kerschner

Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!

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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

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Continue reading →

Posted in What's For Dinner? | 10 Comments

Orange Herb Pitas #BreadBakers

Posted on June 9, 2015 by Cindy Kerschner

Orange Herb Pitas close up
Orange Herb Pitas_edited-1
I picked a pack of pita pockets for today’s Bread Bakers! Say that 10 times fast if you can!

Our Bread Bakers group is focused on flatbread. Not just any flatbreads, yeast-risen dough only. Flatbread made with leaven has a unique texture. This breads are a bit airy compared to tortilla.
Pita for example starts with a sponge like regular loaf breads. I added seasonings to the oil while the yeast bloomed into a sponge.
pita sponge
Divide the dough into 8 pieces after first rise. Roll into rounds.
pita dough
After a 30 minute rest, roll each ball out into a circle.
Fry in a lightly greased cast iron pan on medium-high heat. Brown on first side about 3 minutes. Flip and finish cooking. Cool completely before attempting to open.
pita fry
pita flip
Pita pocket bread makes fun stuffed sandwiches. You can also eat it like sliced bread or lavash. I’ve seen whole wheat pita before. Most are a bit too dry for me.
So I thought I try my hand at making pita at home. It is a lot easier than I thought.
I wanted to kick it up a bit. Orange zest or orange juice with garlic, thyme, rosemary, parsley and smoked sea salt. Sounds tempting, doesn’t it?

This recipe is adapted from Chef John’s Pita Bread .

pita

What would you stuff in these pitas?

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Orange Herb Pitas #BreadBakers

Ingredients

    sponge
  • 1 package rapid rise yeast
  • 1 cup warm water (110 to 120 degrees)
  • 1 Tablespoon orange juice
  • 1 cup flour
    • bread
  • 1 3/4 cups flour
  • 1 1/2 Tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 teaspoons smoked salt
  • 1 Tablespoon chopped rosemary
  • 1 Tablespoon fresh thyme leaves
  • 1 teaspoon parsley
  • 1 Tablespoon chopped garlic
  • 1/2 teaspoon orange zest, (optional)
  • 2 cups flour
  • oil to grease bowl and fry pan

Instructions

  • Mix together sponge ingredients. Set in a warm place to bloom (get frothy in texture) about 15 minutes.
  • While yeast activates, mix together oil and seasonings.
  • When yeast is ready, add remaining flour and oil/spice mixture.
  • Knead about 5 minutes by hand or on low in upright electric mixer with hook attachment.
  • Roll dough into a ball and place in greased bowl. Cover.
  • Let rise until doubled.
  • Flatten into a rectangle by hand to avoid releasing too much gas.
  • Cut into 8 pieces. Roll into balls and cover with damp paper towels. Let rise about 30 minutes.
  • Roll each ball into a flat disc. Rest for several minutes.
  • Fry in lightly greased cast iron pan over moderately high heat.
  • Flip when brown on first side, about 2 to three minutes.
  • Cool cooked pita on a plate or wire rack. Cool completely before attempting to open as a pocket.
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Enjoy these amazing yeast-risen flatbreads from The Bread Bakers!

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Posted in #breadbakers, bread, What's For Dinner? | Tagged , , | 45 Comments