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Recipes Archives - Page 3 of 8 -

July: Fruit Challenge – Strawberry Cheesecake with Strawberry Balsamic Glaze + Modena Fine Foods Review

If you are looking for a no contest cheesecake recipe, this is hands down the absolute best I've ever had. No joke. It's rich, sweet, creamy, decadent, die-and-go-to-heaven scrumptious. This month the Blogger Recipe Challenge group was sponsored by Modena Fine Foods. We were each sent a variety box of three balsamic glazes to test out. Have to say, the strawberry balsamic glaze was my absolute favorite and I knew in an instant it was the perfect garnish for this Strawberry Cheesecake.
Ingredients (Makes a 9" Cheesecake):

Crust -

  • 2 Cups - Oreo Cookies (Finely ground w/ frosting centers removed. Approximately 2 sleeves.)
  • 1/4 Cup - Salted Butter (Melted)
  • 2 Tbsp - Sugar

Cheesecake -

  • 32oz (4 Packages) - Cream Cheese
  • 1 2/3 Cups - Sugar
  • 3 Tbsp - Flour
  • 1/4 Tsp - Salt
  • 4 - Eggs
  • 2 - Egg Yolks
  • 1.5 Tsp - Vanilla Extract
  • 1/4 Cup - Sour Cream

Process:

  1. Finely grind oreo cookies. Add melted butter and sugar, and gently mix with a fork to combine and fully coat the crumbs.
  2. Press into a 9" spring form pan and set aside.
  3. Preheat oven to 220º F.
  4. In a large mixer, on low, combine room temperature cream cheese, sugar, flour, and salt until smooth.
  5. Add in 4 full eggs, plus 2 egg yolks one at a time until thoroughly incorporated.
  6. Add vanilla and sour cream, and beat until combined.
  7. Pour cheesecake mixture into pan and bake for 90 minutes.
  8. Increase temperature to 300º F and continue to bake for another 15-20 minutes. Cheesecake should be firm, and very lightly golden.
  9. Remember to run a knife around the edge of the cheesecake as soon as it comes out to help avoid any possible cracking.
  10. Allow to cool to room temperature before covering placing in the fridge 3-24 hours.
  11. When ready to serve, top with quartered strawberries, and Strawberry Balsamic Glaze. (I used Modena Fine Foods)

So, as I said earlier our Blogger Recipe Challenge Group was sent a variety pack of Blaze Balsamic Glazes by Modena Fine Foods. They included their original balsamic glaze, a fig balsamic glaze, and a strawberry balsamic glaze. Hubby and I tried the fig one out on some steaks, but I think next time we do that I need to make some tweaks. The glaze didn't stay on the steak well while grilling, so that'll definitely be a do-over. However, the second I tasted the strawberry balsamic glaze I KNEW that it would be perfect as a dessert topping. It wasn't overly balsamic-y (I'm sure you know what I mean by that), and had a wonderful hint of strawberry flavor.

Just a little drizzle over the cheesecake, and the flavor went from amazing, to blow your mind incredible. The best part, is that you don't need much to get that boost of flavor. I'm not a huge fan of pie-filling consistency cheese cake when I'm wanting fruit on them. There's just too much sugar, and too much of... well, everything. I will definitely be making this recipe again, and DEFINITELY be using the Modena Fine Foods Blaze Strawberry Balsamic Glaze. I might even pick up a couple of the variety sets to give as gifts to those friends and family members in my life that love cooking. So many varieties of awesome and so little time... and stomach room.

 

*I was provided Blaze Balsamic Glazes free of charge from Modena Fine Foods in order to facilitate this review and recipe. All opinions are 100% mine. See Disclosure Policy.

Filed under: Food, Recipes, Reviews

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June: Farmer’s Market Challenge – Lemon & Oregano Roasted Chicken Thighs

Here's a little bit about me you might not know... My husband and I used to raise chickens for eggs and meat. Yup. We slaughtered our own chickens. (Kind of glad I'm a city gal now.) Anyway, FRESH chicken is absolutely THE best. My favorite cut of meat from a chicken? The thighs, closely followed by the drumsticks. Yum! This particular recipe I found on Bon Appétit. I didn't used everything they did, and mine came out looking a little different, but you know what. It was STILL delicious. I don't think my husband opened his mouth once to talk while devouring it all. This also got me a, "Mommy is a REALLY good cook!" Ahhhh.... music to my ears. I've always wanted to hear those words! Without further adieu, Lemon & Oregano Roasted Chicken Thighs....
Ingredients:

  • 4-6 - Large Chicken Thighs (Boneless w/ skin on. Or you can just remove the bones.)
  • 1 TBSP - Olive Oil
  • 1-2 Tsp - Dried Oregano (Season to your personal taste)
  • 1 - Garlic Clove (Minced)
  • 1 - Shallot (Minced)
  • 1/8 Tsp - Red Pepper Flakes
  • 1/2 Cup - Chicken Broth
  • 1 - Lemon
  • Salt & Pepper To Taste

Process:

  1. In a large oven safe skillet, heat olive oil over medium heat. Add chicken thighs skin side down, and allow to cook halfway through. (This takes approximately 10 minutes depending on the size.)
  2. While cooking, remove excess fat so only a thin layer continuously coats the bottom of the pan.
  3. Lift up chicken and place 4-5 lemon slices under the chicken. Place the remaining slices on top.
  4. Place chicken in an oven heated to 425°F and continue to roast until chicken is thoroughly cooked. Approximately another 10 minutes. (Again, depends on the size of your chicken thighs.)
  5. Remove chicken and caramelized lemon (bottom pieces) from pan and place skin side up on a warmed dish. (I stuck mine in the microwave to stay warm.)
  6. Return skillet to medium heat and add shallot, garlic, and red pepper flakes. Cook for an additional minute.
  7. Add chicken broth and continue to cook until thickened. (Approximately 3-5 minutes.)
  8. Squeeze lemon into broth, and return chicken to skillet skin side up to rewarm.
  9. Serve hot with caramelized lemon as garnish.

Filed under: Recipes

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June: Farmer’s Market Challenge – Rustic Bacon Mushroom Scalloped Red Potatoes & EatSmart Precision Pro Digital Kitchen Scale Product Review

Potatoes are one of my favorite fresh vegetables. I had several pounds of red potatoes in my house that I really needed to use up. Ended up stocking up on bacon last week too, and there were baby portobello mushrooms in my fridge just begging to be used in a savory dish. What to do? What to do? After some brain storming and Pinterest browsing, I decided to go with a more rustic version of scalloped potatoes. I like the skins on my red potatoes, and I highly doubt mushrooms and bacon are not considered traditional ingredients. Our Blogger Recipe Challenge group was sponsored this month by EatSmart. We each received a kitchen scale for us to try out and measure our ingredients with. For my Rustic Bacon Mushroom Scalloped Red Potatoes recipe I used it to measure out my potatoes and my mushrooms. Loved that thing!
Ingredients:

  • 12oz - Hickory Smoked Bacon (Chopped)
  • 2lbs - Red Potatoes (Sliced 1/8" Thick)
  • 1 - Medium Yellow Onion (Chopped Finely)
  • 10oz - Baby Portobello Mushrooms (Coarsely Chopped)
  • 2 - Garlic Cloves (Minced)
  • 2/3 Cups - Heavy Cream
  • 3/4 Cup - Milk
  • 8oz - Sharp Cheddar Cheese (You could probably also use a smoked Gouda)
  • Salt & Pepper to Taste
  • Pinch of Nutmeg

Process:

  1. Preheat oven to 350°F
  2. In a large skillet, cook chopped bacon over medium heat until fat is rendered and bacon has become crisp. Transfer onto a paper towel lined plate.
  3. Remove all but 2 TBSP of bacon fat from skillet. Cool onions on medium high until softened. Approximately 3-5 minutes.
  4. Add mushrooms and continue to cook for another 5 minutes. All of the liquid should be gone from the pan and the mushrooms should be cooked down.
  5. Add garlic, salt and pepper. Cook an additional 1 minute.
  6. Remove pan from stove, stir in bacon, and set aside.
  7. In a small sauce pan, bring cream, milk, and a pinch of nutmeg to a simmer.
  8. Pour JUST enough to cover the bottom in a 9x9" baking dish.
  9. Layer (while overlapping) half of the potatoes into the bottom of the dish.
  10. Top with half of the onion/mushroom/bacon mixture. Top with 1/2 of the cheddar cheese.
  11. Repeat the potato layering process one more time.
  12. Pour milk/cream mixture over the top, evenly soaking the potatoes.
  13. Top with bacon mixture and cheese.
  14. Cover with foil and bake for 45-55 minutes. It should be easy to pierce the potatoes with a fork.
  15. Let cool before serving.

So, like I said, I was fortunate enough to be sponsored by EatSmart this month for our challenge. They provided a Precision Pro Digital Kitchen Scale (which was really awesome until my kids thought it'd be funny to try and weigh themselves with it.) Fortunately I was able to use it several times over the last few months since having it, and it was definitely a big help in the kitchen.

"The EatSmart Precision Pro Digital Kitchen Scale is an economically priced multifunction home scale, perfect for everyday tasks from weighing food or ingredients to calculating postage." ~ EatSmart

What I loved the most about this product, was that it was super easy to figure out. Of course it comes with a manual, but it wasn't even needed. There are TWO buttons. On/Off and the Unit button. The Unit button allows you to select pounds, ounces, grams, and kilograms. I've used the scale to measure everything from potatoes and mushrooms in this meal, to figure out how much a squash weighed (which I promptly complained about and got my money back from the store).

Sometimes it's just impossible to measure something outside of a container without creating an even bigger mess. the Precision Pro Digital Kitchen Scale also offers a tare feature which allows you to subtract the weight of the container you're using so you know your measurements will be accurate. The scale is also very light weight and comes ready to use with two AAA batteries. It's absolutely the best when a product already comes with the batteries.

Right now, this scale is on sale at Amazon for only $25! This is definitely a very cool kitchen gadget to have on hand when you need to measure out precise ingredients.

Follow EatSmart on Facebook, Twitter & Pinterest.

*I received the above mentioned product free of charge from EatSmart in order to facilitate this review. All opinions are 100% mine. See Disclosure Policy.

Filed under: Household Goods, Recipes, Reviews

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June: Farmer’s Market Challenge – Onion & Basil Peasant Bread

One thing that I really loved about my local farmer's market was their artisan breads. Up until this past weekend I was without a decent blender, and never had one that came with a dough hook. Hubby decided to spoil me on our anniversary with a professional grade KitchenAid mixer, and holy wow am I in love. I decided since I love the artisan bread so much at the farmer's market, I should try to make it myself for the Blogger Recipe Challenge group this month. The Onion & Basil Peasant Bread came out absolutely fantastic! It's moist, with a slightly crunchy crust, and it practically melts in your mouth. SO GOOD. (Original recipe from Taste of Home)
Ingredients:

  • 1/2 Cup - Chopped Yellow Onion
  • 3 TBSP - Butter (I used salted butter)
  • 1 Cup - Warm Milk (115 degrees)
  • 1 TBSP - Sugar
  • 1 Tsp - Salt
  • 1/2 Tsp - Dried Basil
  • 1.5 Tsp - Active Dry Yeast
  • 3 Cups - All Purpose Flour

Process:

  1. In a small skillet, melt butter, then add onion and cook over low heat until onions are soft.
  2. Remove from heat and allow to cool 5-10 minutes.
  3. In a large bowl combine onion with milk, sugar, salt, basil, yeast, and flour. Mix until dough forms.
  4. Using a mixer with a dough hook (or you can do this by hand), knead the dough for approximately 8 minutes. Dough should become elastic and smooth.
  5. Turn down out into a large greased bowl and make sure all sides of dough is greased. Cover, and allow to rise until it doubles in size. In a warm room this should take 45 minutes.
  6. Punch dough down, remove from bowl, form dough into a ball, and place on greased baking sheet. Cover, and allow to double in size again. Approximately 45 minutes.
  7. Bake at 375ºF for 25-30 minutes. Top should become a light to medium golden brown.
  8. Remove from oven, place on wire rack to cool, and brush with melted butter.

Filed under: Recipes

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June: Farmer’s Market Challenge – Epic Beef & Black Bean Nachos

This recipe was originally supposed to be a taco casserole for the Blogger Recipe Challenge, but I ended up using too much meat. Oops. However, this recipe makes for the most EPIC nachos I have ever had. If I could order these in a restaurant, I totally would. The best part of it all is that it is SUPER simple, kid friendly, and hubby friendly. You can tweak it however you want, use additional toppings (we aren't olive or jalapeno fans), add corn (which I might do next time), use different beans, chicken, pork, etc.
Ingredients:

  • 1 Bag - Favorite Tortilla Chips
  • 1 TBSP - Olive Oil
  • 1 Tsp - Red Pepper Flakes
  • 1.5-2lbs - Ground Beef
  • 1 - Onion (Chopped)
  • 2 - Garlic Cloves (Minced)
  • 3 to 4 TBSP - Taco Seasoning (Use your favorite or make your own)
  • 1 Can - Black Beans (Drained)
  • 1 Cup - Salsa (I used medium, but you can use what you like)
  • 1.5 to 2 Cups - Taco Cheese or Cheddar Cheese (Or a mix)
  • Sour Cream for topping
  • Mashed Avocado for topping

Process:

  1. Preheat oven to 350ºF.
  2. Heat large skillet over medium-high and add olive oil and red pepper flakes.
  3. When hot add in chopped onion and minced garlic. Cook until soft. (Approximately 5 minutes.)
  4. Add ground beef and taco seasoning, and cook until meat has browned. You can drain any excess fat before moving onto the next step.
  5. Reduce heat, and add beans and salsa and combine thoroughly.
  6. Line the bottom of a 9x13" baking dish with nacho chips. Press down gently to crush into bit size pieces. Use about 30 chips or so.
  7. Pour taco meat mixture over tortilla chips in the baking dish.
  8. Top with 1.5 to 2 cups of your preferred nacho cheese. I used a combination of taco cheese and cheddar.
  9. Bake 10-15 minutes until cheese has thoroughly melted.
  10. Serve on top of tortilla chips.
  11. Garnish with favorite toppings; avocado, sour cream, etc.

Filed under: Recipes

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June: Farmer’s Market Challenge – Giniling Guisado & Ginisang Kalabasa (Ground Pork w/ Butternut Squash)

Don't get me wrong, I love a good hamburger, but I also love love love international dishes I've never had the chance to try before. I'm adventurous like that. (The rest of my family.... less adventurous.) With it being Farmer's Market Month for the Blogger Recipe Challenge I couldn't help but pick up some ground pork and some squash. Okay, the squash might not technically be in season right now. You caught me. But you know what it will be at some point, so it still counts. I browse through the Manila Spoon blog quite often, and found this recipe for Giniling Guisado aka Ground Pork sauteed with onion, garlic, and tomato. Nom! The ingredients and overall prep is really simple, but it does take about 40-60 minutes to chop, and cook it all. I decided to serve this dish with white rice that I prepared in my rice cooker. (Seriously... if you don't have one, get one.) Something about using soy sauce in a dish seems to require rice to balance the flavors out a bit.
Ingredients:

  • 1 TBSP - Olive Oil
  • 4 - Garlic Cloves (Diced)
  • 1 - Medium Onion (Chopped)
  • 1lb - Ground Pork
  • 3 - Roma Tomatoes (Diced)
  • 2-4 TBSP - Soy Sauce
  • 1/2 Cup - Water
  • 1 - Butternut Squash (Peeled, Seeded, Cubed)

Process:

  1. Peel, seed, and chop up squash into 1 inch cubes.
  2. Saute chopped onion and garlic in 1 TBSP olive oil for a few minutes. (I had mine in approximately 3-4.)
  3. Add ground pork, and break apart while cooking.
  4. Cook pork until it browns and then add the diced tomatoes and continue cooking an additional 3 minutes or so. (You can seed the tomatoes if you want, however I didn't find it necessary.)
  5. Add soy sauce and water. I used 2-3 TBSP of soy sauce and then added an additional 1 TBSP to suit my personal preferences. Add salt & pepper to taste.
  6. Bring meat mixture to a boil, reduce heat, cover and allow to simmer for 20 minutes.
  7. Add butternut squash into the meat mixture, cover, and continue to simmer until squash is cooked thoroughly and soft enough to break apart with a fork. (This took approximately 20 more minutes.)
  8. Serve hot with white rice.

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June: Famer’s Market Challenge – Lemon Squares

Until yesterday, I had only ever made lemon squares from a boxed mix. They're one of those desserts that I LOVE, but can only handle the indulgence once or twice a year at most. Since I'm the only one who really likes them, I get to eat the entire batch all by my lonesome. Well, I just happened to have half dozen lemons in my fridge and had no idea what to do with them. (A story for another time.) So I started Googling around to see if it was possible to make lemon bars from scratch using real lemons. And look at that. It is! I grabbed this recipe from AllRecipes.com. Just a quick note, the crust does seem a little thick, but if you allow them to cool for a good 12 hours everything balances out.
Ingredients:

  • 2 Sticks - Softened Butter
  • 2 Cups - Sugar (Separated into 1.5 and .5 cups)
  • 2 1/4 Cups - All Purpose Flour (Separated into 2 and 1/4 cups)
  • 2 - Lemons (Juiced) = Approximately 1/4 Cup Lemon Juice
  • 4 - Large Eggs

Process:

  1. If butter has been refrigerated make sure to soften it first. Easiest way I've found is two sticks at a time in the microwave at 10 seconds. Let sit for a bit, then flip and microwave for another 10 seconds.
  2. Preheat oven to 350°F.
  3. Blend together butter, 2 cups of flour, and 1/2 cup sugar until the mixture is crumbly.
  4. Firmly pat down into a 9x13" ungreased pan.
  5. Bake for 20 minutes. Crust should become a light golden color and be firm.
  6. While crust is baking, beat together eggs, 1.5 cups sugar, 1/4 cup flour, and lemon juice until lumps are gone.
  7. Once crust has baked, pour lemon mixture over the top, and continue to bake for another 20 minutes.
  8. Allow bars to cool completely before cutting.
  9. Dust with powdered sugar.

Note: You can add lemon zest (up to a full lemon worth) into the lemon batter, and then garnish with additional lemon zest if desired.

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June: Farmer’s Market Challenge – Fried Pork Loin and Sauteed Veggie Fajita

During the weekend my husband decided to cook up this MASSIVE pork tenderloin (with a meat tenderizer and garlic powder rub) we had taking up prized space in our freezer. We had at least half of it left over, and I had no idea what to do with it. I don't repurpose leftovers.... ever. In my mind, the point of leftovers is so you don't have to do anything except nuke them and serve. There wasn't really anything helpful online for ideas except throw the leftovers into a pork fried rice. Sigh. So, I decided to start playing around in the kitchen. The goal was to create something new from something already made without drying it out. Pork is sensitive that way. What resulted? A fried pork loin and sauteed veggie fajita which is perfect for this month's Blogger Recipe Challenge - Farmer's Market. My step-daughter described them as being, "Better than Taco Bell", and my husband RAVED about them telling me that he has tried several tacos/fajitas from food trucks in downtown DC and mine kicked their asses. "I would definitely pay money for these." *Squeee!* (Well, technically you did dear, but that's beside the point.)
Ingredients (Makes Approx. 6-8):

  • 6 to 8 - Tortillas
  • 1 to 1.5lbs - Cooked Pork Loin
  • 1 - Zucchini
  • 8oz - White Button Mushrooms
  • 1 - Yellow Pepper
  • 1 to 2 - Avocados
  • 1 - Small Yellow Onion
  • Taco Cheese
  • Sour Cream
  • 1 Can - Rotel
  • 2 Cups - Chicken Broth
  • Garlic Powder To Taste
  • 1/8 Cup - Hot Sauce
  • 4 - Garlic Cloves (Sliced in half lengthwise)
  • 2 to 4 TBSP - Salted Butter
  • Flour for coating pork strips
  • Olive Oil for Sauteeing Veggies
  • Salt & Pepper to Taste

Process:

  1. Slice pork tenderloin into 1/2 inch thick slices.
  2. Combine chicken broth, sliced garlic cloves, can of Rotel, and hot sauce in a large ziploc bag along with the meat and allow to marinate 4-6 hours. Test your marinade before putting it into the fridge and adjust flavoring to suit your preferences.
  3. When ready to cook, remove pork from bag (save the broth and Rotel), and slice into strips and lightly coat with flour.
  4. Heat a large skillet over high heat with 2 TBSP of butter (you can add more if necessary). Allow to melt, and then add the pork.
  5. Cook until outside has started to brown and meat has been reheated all the way through.
  6. Scoop out tomatoes/chili (the Rotel) from the bag and add it to the pan along with a little of the broth marinade. You don't want it to get soupy, so add a little at a time. Let it absorb and cook off before adding more. Total I used about half of what was used to marinate.
  7. While cooking the pork on a separate burner (or afterwards and you can let the pork rest while covered in the microwave), slice up yellow pepper, mushrooms, onion, and zucchini, and add to a heated skillet with 1-2 TBSP of Olive Oil.
  8. Season with garlic powder and salt.
  9. Saute veggies over medium heat until juices begin to release and then cover (stirring occasionally) until desired tenderness has been reached and remove from heat. 8-12 minutes.
  10. While veggies are finishing up over low heat warm your tortillas in a skillet. Flip when tortilla begins to bubble. Approximately 30-60 seconds on each side depending on how warm/soft you like them.
  11. Immediately serve with a layer of mashed avocado, pork, veggies, taco cheese, and sour cream.

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June: Farmer’s Market Challenge – Garlic Mushroom Sauce with Chicken & Pasta

About a week ago I picked up a bunch of fresh mushrooms and didn't have any meals planned for the Blogger Recipe Challenge that incorporated them! Ooops! Once again I did some looking around my kitchen and found more chicken thighs, and garlic, and a box of pasta that the kiddos had opened and I just didn't have a chance to make. Perfect! I figured there was something I could make with all of that. Now, this dish doesn't look super pretty, but oh my gosh was it delicious. It has a very strong mushroom flavor, but it was a hit with the entire family (even those who don't like mushrooms). I could seriously eat it almost every day, and as soon as I'm done typing up this recipe I'm heading to the kitchen to warm up the leftovers. YUM

Ingredients:

  • 4 to 6 - Chicken Thighs (I prefer skin on and bone in)
  • 1 Box - Spaghetti
  • 8oz - White Mushrooms (Coarsely chopped)
  • 10 to 15 Garlic Cloves (Whole)
  • 3 TBSP - Extra Virgin Olive Oil
  • 3 TBSP - Salted Butter
  • 1 Cup - Chicken Broth
  • 1/4 to 1/2 - Half & Half
  • Salt & Pepper to Taste
  1. In a large skillet add olive oil and melt butter.
  2. Once butter is melted add chicken thighs skin side down, and cook on medium-high for 5 minutes. The skin should start turning a golden brown. Cook a little longer if you prefer more golden color.
  3. Turn chicken thighs over and cook for 5 minutes.
  4. Remove from skillet, and add mushrooms and garlic cloves. Cook while stirring almost continuously until juices begin to release from the mushrooms and garlic starts to lightly brown. Do NOT let the garlic pop.
  5. Remove garlic and mushrooms from pan.
  6. Add in the chicken broth, and then the half and half. You could probably easily substitute heavy cream for half and half.
  7. Add chicken back to the skillet skin side down.
  8. Add mushrooms and garlic after the chicken.
  9. Cover, and allow to cook on medium-low for 45 minutes. I flipped my chicken over every 15 minutes to insure equal cooking on each side.
  10. While chicken is cooking, heat a large pot of water and bring to a boil. Begin to cook the noodles 15 minutes before chicken is set to finish cooking.

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June: Farmer’s Market Challenge – Curried Potato Salad & Epicurean Non-Slip Cutting Board Review

I am VERY picky about potato salad, and my husband is even worse. A couple of summers ago I whipped up this recipe, and much to my surprise (and delight) my husband LOVED it. The only problem with telling you this recipe is that most of it is "to taste". The good thing about this, as long as you have the ingredients you can make it to suit your preferences, which is what cooking is really all about, right? Epicurean was super awesome and sponsored our entire Blogger Recipe Challenge group this month. We each received an 11.5" x 9" non-slip cutting board. This is usually my go-to cutting board when I only have a little prep-work to do, or when I'm getting ready to add some garnish. For my Curried Potato Salad recipe , I used it for the potatoes, eggs, and parsley. Awesome!
Ingredients (Serves 8-12):

  • 8 - Medium Russet or Red Potatoes (I prefer red for the softer skins.)
  • 6 - Eggs
  • 2 TBSP - Dijon Mustard
  • 1 TBSP - White Vinegar
  • 1 Cup - Mayonnaise
  • 4 TBSP - Butter
  • Paprika - To Taste
  • Black Pepper - To Taste
  • Curry - To Taste
  • Salt - To Taste
  • Garnish of Choice (I used parsley but you could easily use chives or green onion.)

Process:

  1. Largely cube potatoes. I personally prefer to leave the skins on. I like the added flavor and texture, especially if using red potatoes.
  2. Bring a large pot add water and 2 TBSP of butter (and salt if you wish) to a boil.
  3. Add potatoes, cover and cook until soft, but not mushy. Approximately 10 minutes.
  4. In the meantime, mix together mustard, vinegar, mayo, paprika, curry, and black pepper. Taste test as you go! Remember, you can always add more of something, but you can't take it out.
  5. Drain potatoes, and rinse with cold water. Add back into the pot or a large bowl.
  6. Combine potatoes with 2 TBSP of butter and mayo mixture. Stir roughly so the potatoes start to break up, but don't become mashed.
  7. Add more salt, pepper, curry, etc. to taste.
  8. Chill the potato salad.
  9. To hard boil eggs, add 6 eggs to a medium saucepan covering the eggs with an inch of cold water.
  10. Bring eggs and water to a boil.
  11. Once boiling, remove from heat.
  12. Reduce heat to low and place pot back onto the burner.
  13. After a minute, remove from heat and cover. Allow to sit 12-13 minutes.
  14. Cool by adding cold water to the pot.
  15. Peel, cut and add to the salad and chill until time to serve.
  16. Garnish with your choice of greenery and paprika.

"Our signature material is made with multiple layers of Forest Stewardship Council (FSC) certified wood fibers,compressed with a food-safe resin. We also have introduced a line of Eco Plastic products that utilizes 100% post-consumer recycled milk jugs. All of our products are made in the USA." ~ Epicurean

Now, back to Epicurean and their Non-Slip Cutting board! You can never have too many cutting boards. Well, I'm sure that's not a true statement, but I love having multiples for different things. As previously mentioned, Epicurean sent us all their 11.5" x 9" Non-Slip cutting boards for us to test out. Honestly, this size is a little small for my unskilled cutting abilities, however it really is great to keep right next to the stove, or used for small portions of food. (It's even fine for large chopping tasks as long as you have some place to put the food in as you're going along.) The Epicurean non-slip cutting board is special in the fact that the silicone corners are removable for easy cleaning. To make cleaning even easier, the board is also dishwasher safe! (Not something you can really say about a bamboo board.) This little baby cleans up immaculately even without pre-rinsing before going into the washed, and I noticed I haven't used a single food item on it that has stained it.

One of the things about Epicurean (and this cutting board) is that their products are made from the same materials as skate board ramps. In fact, was founded by custom skate park manufacturer TrueRide® as a way to repurpose excess skating surface material. How cool is that? Add to the fact that all of Epicurean's products are made in the USA and you've got yourself a winning combination in my opinion.

The Epicurean non-slip cutting board is also knife friendly, and is heat resistant up to 350°F - which means cutting hot meat isn't a problem especially for those of you who have little kids you need to cut things up for.

This is definitely a great little product, and honestly I'd like to have one in a larger size too. I love how it stays put on my counter, and how the knife just kind of glides across the top of it, instead of cutting into it. Easy to clean too.... yup, I'm sold!

 

*I received the above mentioned product free of charge from Epicurean in order to facilitate this review. All opinions are 100% mine. See Disclosure Policy.

Filed under: Household Goods, Recipes, Reviews

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