Friday, October 28, 2011

Its a new Giveaway with Anolon

Cooking Underwriter has teamed up with Anolon to give away this fabulous new giveaway! One Anolon Bronze Bakeware 9”x13” Cake Pan . Isn't this a perfect pan for baking a pineapple upside down cake in. I think so, or maybe a great batch of brownies. Come follow me in my journey of baking with Anolon and enter the giveaway here......

Wednesday, October 26, 2011

Quick and Easy Creamed Spinach

During the holidays this is one of my favorite additions to any of my meals especially when we serve Roast Beef. The reason I like this is its quick and Easy and I can put it together quickly and people are always impressed with Creamed Spinach. The only thing is it was so yummy I forgot to take a picture of the finished product.

Quick and Easy Creamed Spinach Ingredients
(1) 12 ounce bag of Chopped Spinach
1 Can of Cream of Mushroom soup
6 Strips of Bacon Crumbled or Chopped
½ Cup of milk

Microwave Creamed Spinach on high for 4 minutes

In a Sauce pot place Cream of Mushroom Soup in pot

Chop Bacon and add to Cream of Mushroom soup

Take Spinach out of Microwave and place in Colander lined in a tea towel.

Take Spinach and Ring out all liquids.

Stir in milk on Stove top until warm.

Enjoy and Bon Appetit


Tuesday, October 25, 2011

And the winner is ........of The Hip Hostess a Demi Style Apron in the print of a dinner in paris

And The Winner Is ...............of The The Hip Hostess a Demi Style Apron in the print of a Dinner in Paris
As you know, we started our year with a month long of giveaways on Cooking Underwriter. We will continue with giveaways once a month and with that being said we have a winner for The Hip Hostess giveaway. As you know for all who enter. I use a service called Rafflecoppter so I do not pick the winner! With that being said .... We have a winner and the Winner is.................. Michelle C. She has a fabulous website that is called Shuttering Shell. Which consist of her sharing her stories and recipes of her day to day life.

Michelle C with the Facebook name of Michelle Hollowell-Chissler please contact me at MrsMixIt at Gmail dot com.

So if you didn't win the The Hip Hostess Dinner in Paris Demi Apron and you want to purchase on please go by her sight and see all of The Hip Hostess' fabulous aprons.

Our Next Giveaway will start on October 28, 2011 and go through November 13, 2011. Just in time for you to bake your favorite dish in your new Anolon Bronze Bakeware 9"x13" Cake Pan for the holidays. So come buy a see me next week, so I may show you what I will be making in this fabulous cake pan.

See You Soon


Monday, October 24, 2011

Roasted Vegetables with a Balsamic Glaze

Roasted Vegetables Ingredients:
8 cups of Butter Nut Squash I large peeled and cut.
4 cups Yams
1 large onion Roughly Chopped
1/4 cup Olive Oil
Salt and Pepper to taste

Balsamic Glaze Ingredients:

1 cup 10 year aged Balsamic Vinegar
1/3 cup white sugar

1 12" X 17" Baking Sheet or Roasting Pan

Chop and Peel up One Butternut Squash , Three Yams and One  Onion and place on baking sheet .

Chop and peels all vegetables and toss in Olive Oil then Roast in Pan at 350 degrees turning every 15 minutes for 45-50 min. Until Carmelized..

Next make Balsamic Glaze by taking the vinegar and the sugar and cooking down until a glaze forms.

When vegetables are roasted either serve with a drizzling on top of root vegeatbles so yummy and supper easy . 

Enjoy and Bon Appetit

Monday, October 17, 2011

Gluten Free Blueberry Banana Pancakes

Do you like breakfat for dinner like I do? Well the other day I was craving Pancakes and decided that I wanted some home made buttermilk pancakes. However, I didn't have any buttermilk.

Tip of the Day: So I know this great tip on how to make buttermilk add 1 Tablespoon apple Cider Vinegar  to 2 cups of Milk.

Gluten Free Blueberry Banana Pancakes Ingredients
1 1/2 cups rice flour
1 cup all purpose Gluten Free flour
1/4 cup brown sugar
2 banannas smashed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 2/3 cups buttermilk or 1 2/3  cup Milk with 1 2/3 teaspoons apple cider vinegar
3 tablespoons butter, melted
2 eggs
(1/2 teaspoon vanilla extract)
½ cup blueberries
Butter for grill to stop sticking.

Mash 2 Bannanas add  rice flour, brown sugar, baking powder, baking soda, Gluten Free flour,  salt, add ps buttermilk or 1 2/3  cup Milk with 1 2/3 teaspoons apple cider vinegar, butter melted, eggs and  vanilla extract.  Whisk togrther until blended to a somewhat thick batter.

Poor onto a greased grill or frying pan I used butter then sprinkle blueberries on once bubbles start to form then flip.

Serve with sausage I like to use apple chicken Sausage



Friday, October 14, 2011

Ribs Stuffed with Stuffing

Once in a while I like a little bit of Pork but its not something I eat on a regular basis. About 2 weeks ago my husband and I saw that Ribs were on special so he asked if we could make his favorite. Pork Ribs stuffed with Stuffing. As I said before I’m not a huge fan of pork but I will eat it. I like all food except the food that I am allergic to or does not like me. So I kindly aided my husband in the process and we had a fabulous meal that night with my cousin who happened to ride in on his Harley for dinner from Arizona. The meal was great and fun was had by all.

Make Stuffing here are a couple recipes for stuffing

I used this Gluten Free Stuffing

Season with Salt on both sides

Season with Pepper on both Sides

Lastly Season with garlic powder.

Next take ribs and Tie around a large can or jar. I used a extra large mayonnaise Jar.

Stuff with Stuffing

Place in lined roasting pan make sure you leave enough aluminum foil to wrap upwards. I leave about a foot on each side. Making a X with the foil.

Pull Foil Up on diagonal and wrap fully in foil Place in oven at 350 degrees for about 2 hours until stuffing reaches 165 degrees.

Meat should be falling off the bone or almost falling off bone. I slice up ribs and serve with mashed potatoes and sometimes even Cranberry Beet Berry Relish

Saturday, October 8, 2011

A Giveaway with The Hip Hostess & Canadian Thanksgiving good wishes.

To all my Canadian Followers I first want to wish you folks to the North a Happy Thanksgiving. If you are looking for ideas for a fabulous Thanksgiving feast Click here. I did a huge week of posting on Thanksgiving last year including my table scape and a variety of side dishes and ideas for your Canadian Thanksgiving feast. I hope you enjoy!

However today’s surprise post is for a giveaway in honor of the holidays coming up. Wouldn’t you love to have this beautiful Demi Style apron.
It comes like this with Extra long ties, Scallop trim hem, Can be worn high on the waist or low on the hip, Roomy twin pockets with double stitched corners,

Comes neatly folded and tied with coordinating grosgrain ribbon. The more you wear it the more you will love it!

I love this apron for myself or my little Miss J. We always have a project or two going on in the kitchen and this apron is both good for you and your little sous chef.

Thanks for entering and Happy Thanksgiving


Friday, October 7, 2011

Baked almost Barbecued Chicken

Do you ever get home from work and have defrosted some chicken and you think you have all of the items needed for a barbecue. Well that what happened to me this past week. I thought I was going to barbeque some chicken breast and a couple ears of corn. When I realized that we had no charcoal it was way to late. I had already rolled the ears of corn in olive oil, garlic salt and balsamic Parmesan wrapped them up in foil plus I had seasoned the meat. So my best bet was to try to make this meal in the oven. Corn on the Cob baked in the oven shown on Wednesday

3 Chicken breast
3 tablespoons Olive Oil
salt & pepper to taste
garlic powder lightly sprinkled on both sides
dill weed lightly sprinkled on top only.

Equipment:1 lined cookie sheet in foil

Preheat oven to 350 degrees

Drizzle olive oil on Chicken then season with all seasonings listed above.

Cook in oven on bottom shelf for 45 minutes
serve with corn.

Enjoy and Bon Appetit


Wednesday, October 5, 2011

Baked Corn on the Cob

So as many of you are aware of I love to grill my corn on the barbecue. The other night I was all ready for dinner and as soon as I went out there was no charcoal so I improvised and started to grill it on the stove top.  However, I was not getting the results that I wanted so I improvised and placed another rack in the oven and decided to bake it.

Preheat oven to 350 degrees

Corn on the Cob baked in the oven
5 ears of corn cleaned and husked
2 cups of balsamic Parmesan cheese
1/3 cup olive oil
Garlic salt to taste
5 sheets of Aluminum foil.

Clean and Husk Corn Place on Aluminum foil with olive oil and Garlic salt.

Sprinkle shredded cheese on corn then wrap in foil

Place in oven above meat in case the corn packages leak or drip. Turning every 15 minutes cook for 60 minutes.

Enjoy and Bon Appetit


Monday, October 3, 2011

Creamy Butter Yamato Soup

With Fall just starting, I thought I would post a quick and easy recipe that you can make for your family on the fly. This soup in quick and easy and is one of those recipes you can get in and out of the kitchen within about 20 minutes excluding the roasting of the vegetables.

Creamy Butter Yamato Soup
½ of a large butternut Squash
8 plum tomatoes cored
8 Yams
1/3 cup of olive oil
Salt and Pepper to taste
2 cups of half and half
3 cups of Chicken stock
1 tsp all spice

Preheat oven to 350 degrees

Cut in half and peel butternut squash  and Chop in cubes
peel and Chop Yams

Core Tomatoes

Drizzle olive oil on vegetables then toss and Salt and pepper.

Place in oven at 350 degrees for 45 min until it looks like this.

Place all vegetables except tomatoes in food processor or blender.

Now slowly remove skins then place skinless tomatoes in food processor or blender.

After you have removed skins and placed skinless tomatoes in food processor or blender turn on and start to add chicken broth in feeder tube.
When fully pureed remove from food processor or blender and place in large pot

Slowly adding half and half and all spice.

Serve warm with Grilled cheese or any sandwich  on my blog.

Enjoy and Bon Appetit