Wednesday, May 28, 2014

505 Southwestern Chile Slow Cooker Chicken Tacos with Apricot Salsa

Please note: I received a promotional sample for purpose of review. All opinions are my own.

I love spice.

I say that hesitantly, in the land of chile peppers and BBQ, because while I love a good spicy dish I'm not one to tempt the fires of hell with my tongue. In my opinion, if the fire overpowers the flavor, it's a fail. If the burn compliments the overall dish, it's a win.


So that's why I was so excited to sample the array of sauces and salsas from 505 Southwestern! I'd never heard of the brand before I was offered a sampling of their products, but after reading up on them I knew it'd be a good fit. All natural, gluten free, and an ingredients list that I actually recognized every item on. Plus, they can be found at HEB! HEB is probably my favorite grocery store in the world.


I absolutely love when there are no extra chemicals in my salsas and sauces, don't you? And 505 Southwestern really proves that you can accomplish this without compromising on flavor. The salsa is bright and flavorful with big chunks of veggies, perfect on homemade tortilla chips. I gravitated towards the green chile sauce though, since the website seemed to suggest this was their star item.

The delivery of the sauces coincided with my friend giving me the thoughtful engagement gift of a slow cooker. I knew what had to be done: slow-cooked chicken breast with the green chile sauce, paired with tortillas and a fresh salsa.

It also goes well with Shiner Ruby Redbird!

After opening the crock pot after a long day of slow cooking, the chicken was tender and the spice was intense. I ended up having to mix in a little more coconut milk to calm it down. Turns out, I accidentally poured in the roasted green chiles--a condiment meant for going on top of cooked meat--instead of the sauce. Oops! So I basically made my own sauce out of it.

The coconut milk balanced the spice of the chiles perfectly. I can't wait to try the rest of my salsa/sauce hoard, but if they're anywhere as good as the green chile blend, I know it'll be amazing.

Thanks, 505 Southwestern for the sauces!

Slow Cooker 505 Southwestern Chicken Tacos

  • 2 lbs chicken breast (I suggest boneless, I used bone-in and was picking bits of bone out of my taco)
  • 1 jar of 505 Southwestern Green Chile Sauce
  • 1 small onion, sliced
  • 1 can coconut milk
  • 4-6 large tortillas
  • 1 small nectarine, cubed
  • 1/2 tomato, cubed
  • 1 tbs cilantro
  • salt and pepper, to taste
  • optional: cheese, sour cream


-Arrange the onions on the bottom of your slow cooker. Place chicken on top. Pour over the Southwestern Green Chile Sauce (or the green chiles... worked fine for me!) and the coconut milk.

-Turn slow cooker to low, and let cook for 8 hours.

-Just before chicken is done, mix together the nectarine, tomato, and cilantro and let sit in the fridge for about 15 minutes to let the flavors blend.

-After 8 hours, carefully shred chicken with a fork and mix back into the sauce. Thicken sauce with a corn starch slurry if it's gotten watery.

-Serve chicken, topped with salsa and any other desired toppings, in warm tortillas. Enjoy!

Tuesday, May 20, 2014

FYI: Dishcrawl Austin is TOMORROW!

Dishcrawl Greenfield, MA
People's Pint

I'm excited.


Wanna know why?

DISHCRAWL HAS REACHED AUSTIN.

Dishcrawl Greenfield

Upon leaving Western Mass, my local Dishcrawl rep, Jenn, informed me that Austin did not have a Dishcrawl chapter. I was devastated. I loved the regular foodie event, which takes diners on a little trek through three to four different local restaurants for only $45. That's like a three course meal, often with tiny courses inside those larger ones to really give you a "taste" of the restaurant.

Not only was I sad that Austin wasn't taking part, but I was confused - the ultimate foodie city was without a Dishcrawl? I had been hoping to hop on a Dishcrawl upon reaching Austin, to get a proper introduction to the rich foodie scene here. To say I was disappointed was an understatement.

Dishcrawl Northampton, MA
Eastside Grill

That's why I was excited beyond belief when I discovered that the Austin chapter was actually brand new, and starting in May!

From the press release:  On Wednesday, May 21st, come eat with neighbors and friends in the one of the upcoming foodiest towns in the nation. With the diverse and quickly growing food scene that can be found in Austin, the downtown area is ready to show us some culinary bravado and specifically, we want to spend some time near the Capitol and in the shadows of UT. Chefs of three restaurants invite you to explore their culinary delights in the shadows of the Capitol. Reservations are limited, but still being accepted

Halloween Dishcrawl, Amherst, MA... I kiiinda went all out.
GoBerry


On May 21 (TOMORROW!) we'll be meeting at Scholz Garden. There's still tickets available, and can be purchased here.

I'll be there, camera in tow, excitedly nomming down all that Austin has to offer. I hope to see any local Austinites there!

Dishcrawl Northampton, MA
Local Burger

Some more info from the website: Dishcrawl creates dining experiences and events to satisfy anyone’s craving. You can find your local Dishcrawl Ambassador leading you through progressive dinners, prix fixe dinners, and other fun food events! From culinary experiences in real life to great stories about local culture online, Dishcrawl spans 250 cities across the US, Canada, and soon the UK. To begin your food adventure, visit Dishcrawl.com.

Here are my reviews of my Western Mass Dishcrawls, stay tuned for my review of my first Dishcrawl in Austin!

Sunday, May 18, 2014

Ashley's Favorite Things -- Honest Fizz, and Honest Review

Hey all! Welcome to Ashley's Favorite Things (alternative title pending), a new thing I'm trying out where I review new products that I love. They may be food, beauty, or lifestyle related, basically the only requirement is that I've tried and loved them. I will disclose when I have received things for free, and if you are a PR person wishing to send me something you can do so by emailing me at quarterlifecrisiscuisine (at) gmail (dot) com. Let me know what you think of my new review section in the comments!

When I stumbled upon the lost-looking promo girl in the local behemoth Whole Foods, I was pretty much only taking a sample of Honest Fizz because it was that, a sample. Have you ever heard of freegans? I think I have freegan tendencies, I just cannot pass up a sample. I have fond memories of my late father taking my brother and I for what he called "free lunch" where we'd gorge ourselves on three rounds of free samples at the tiny Whole Foods location near his house.

However, I was surprised at how tasty this zero calorie soda truly was! I took the coupon from the promo girl and added a box of Honest Fizz Orange Pop to my cart.

As someone who's been struggling with various diets for the past two years, diet soda has been kind of a crutch for me. I love soda, and while I know diet isn't always the best sub, it's helped me get through a lot of cravings for the full-sugar variety. I love Honest Fizz because they don't compromise on flavor. Typically, when I grab a diet soda, I set myself up for disappointment: it's not going to taste as good. Not so, with Honest Fizz!


Here are some quick stats from their website:

  • Naturally Sweetened with Truvia®
  • Zero Calories
  • Naturally Flavored
  • Caffeine Free
  • Gluten Free / Kosher
  • No-GMOs

I am totally on board with all of this. Truvia (a Stevia extract) is my favorite sugar sub. It tastes the most like cane sugar to me, but without the calories.

Jordan, from Honest Tea, was kind enough to send me all flavors to review. Actually, first I was sent regular Honest Tea (Peach and Sweet Tea) by mistake, and while I appreciated it, I am not big on tea. Fiancé brought them to work though, and they were gone within a couple days, so that's testament to how awesome Honest Tea is at their main product ;)

Here's what I think of the Honest Fizz flavors:


Orange Pop: This was the first one I tried, and probably my favorite of the bunch. The orange flavor is somewhat reminiscent of somewhere between sparkling orange juice drinks and regular orange soda, without being overwhelmingly sweet like its full-sugar cousins. I love pretty much everything about this one.

Lemon Limey: Probably the closest in flavor to its full-sugar lemon lime soda counterparts. I love the fresh flavor in this and have already used it to accompany some summer cocktails. If you had told me there wasn't any sugar in this one, I wouldn't have believed you if I hadn't read the label with my own eyes.

Root Beer: This may have been the most "diet" tasting out of all the Honest Fizz sodas, but not by much. I think I just have too strong of a memory of full-sugar root beer. However, the flavor is just fine and it definitely satisfies a craving. I'd love to turn this into a root beer float in the future!

Professor Fizz: I didn't read the label before taking a sip, and I was totally expecting a black cherry soda. Turns out, Professor Fizz is very similar in flavor to a certain soda with a doctorate that we all know... ahem. Anyways, like Root Beer you can kind of tell this is a less-sugar-packed version of the old favorite, but it's a perfectly acceptable one. I love having this as a zero calorie option.

Overall it's a great line. The only missing piece I see is a cola flavor... as I am a freaking cola FIEND... but that might be hard to do if they're sticking with being caffeine free. I love the fact that I can grab an Honest Fizz Root Beer when I'm craving a soda, without the guilt of knowing I'm ingesting a ton of sugar.


Paleo Chicken Fried Steak


What's another dinner that seems to be popular in the South (see: my chicken and waffles example), but not as common up North that the fiancé and I are TOTALLY into? – Chicken Fried Steak. Yeah, it exists in New England, but not to this extent. Cory has made it his personal mission to find the best Chicken Fried Steak in Texas, and I always end up grabbing a bite or two when he orders it.

I knew I had to try to make a gluten free, paleo-ish version of my own. There's nothing like a big, crispy chicken fried steak with a glob of country gravy... and nothing quite like the tummy ache I deal with afterwards when I indulge a little too much off Cory's plate.


As you can see from my amazing Jaeger schnitzel experiment, fried-meats-plus-sauce are kind of a favorite of mine. I figured a gluten-free version of this would be a great meal to try and tackle in my own kitchen. Making it Paleo came half because I keep trying to make that diet work for me, and half because I had a bunch of the ingredients on hand BECAUSE I keep trying to make that diet work for me, heh.

Pulling inspiration from Grassfed on a Budget, The Fainting Goat, and fellow Austin Food Blogger Alliance member Three Diets One Dinner, I came up with a pretty great recipe for chicken fried steak. I actually made a traditional version for Cory, and he ended up accidentally serving himself double portions of the paleo one without quite noticing the difference. In the end, he did prefer the original, but I still think the fact he didn't REALIZE he took my portion until faced with the alternative means this is a win.


Paleo Chicken Fried Steak
For the Steaks
  • 4 cube steaks, about 6" in diameter
  • 1/4 cup tapioca flour or coconut flour
  • 1 cup almond or hazelnut meal (I used Bob's Red Mill, equal parts of both)
  • 2 tbs Cajun seasoning (or your own blend of garlic powder, onion powder, cayenne pepper and chili powder)
  • 2 eggs
  • 1 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 cup bacon grease OR oil of choice for frying

For the gravy
  • 3 tbs butter (to go truly paleo, use ghee or grass-fed butter)
  • 2 tbs coconut flour
  • 1/4 cup beef broth
  • 1/2 can coconut milk
  • Seasonings (salt, pepper, and a dash more of Cajun seasoning is what I used)

-Prepare 3 bowls: 1 with the coconut or tapioca flour, 1 with the almond/hazelnut meal mixed with cajun seasoning, and 1 with the eggs, dijon mustard, and Worcestershire sauce.

-Heat the bacon grease over medium high, until a crumb will sizzle on contact.

-Salt and pepper each side of the cube steaks well. Dip into the tapioca or coconut flour until well coated, then into the egg wash, and finally coat generously with the almond/hazelnut meal.

-Fry in the bacon fat for 4-5 minutes each side. Put on a wire rack on a cookie sheet, and keep warm in a 250 degree oven while you make the gravy.

-For the gravy--create a roux with the butter and flour. Slowly add the beef broth, stirring vigerously. Add the coconut milk and let reduce until thick. If needed, use arrowroot starch or corn starch (if your paleo diet allows) to thicken. Season to your liking.

Thursday, May 8, 2014

#BrunchWeek 2014 - The Great Mess (some sort of hash?)


 Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother's Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information. Please note that I have received promotional products to help with the Brunch Week festivities, but no paid compensation has occurred and opinions are all my own!

I don't know what to call this, other than THE MESS.

It's tasty, but totally looks like something from Someone Ate This.

Here are the other, prettier recipes today...

Brunch Beverages:
Brunch Eggs:
Brunch Mains:
Brunch Breads:
Brunch Fruit and Sides:
Brunch Desserts:

The Mess

  • 2 eggs, whisked together with milk of choice
  • 1 Balonian Farms pepper, sliced
  • 1 sweet potato, peeled and cubed
  • 1 clove garlic, smashed
  • 3 slices bacon, crumbled
  • butter
  • 1 tsp cajun seasoning
  • Cheese (for topping)

-In a cast iron skillet, melt butter and add sweet potatoes. Cook until just slightly soft, then add peppers, onions, garlic. Cook until onions are soft and garlic is fragrant

-Add eggs and scramble! Cook until eggs are set. Add seasoning and cheese and transfer to a bowl. Serve!


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Wednesday, May 7, 2014

#Brunchweek Blackberry Mimosas

 Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother's Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information. Please note that I have received promotional products to help with the Brunch Week festivities, but no paid compensation has occurred and opinions are all my own!

So... I have a confession.

I'm not a big "Breakfast Foods Person." I KNOW, RIGHT? I live in the mecca of Breakfast Tacos, I'm all in for this awesome Brunch Week event, and I'm "not really a breakfast foods person"?? BLASPHEMY!



In my college days, I learned the hard truth that brunch foods are the perfect hangover cure. Maybe it was the sickly feeling being associated with eggs and pancakes that fueled this, who knows. I just know that these days I'm the gal that will quietly ask the server "is the lunch menu available today, too?" and ask to sub homefries for french fries. 

HOWEVER, I will take that complimentary mimosa. Or four. After all, Brunch is the perfect excuse to day drink LIKE AN ADULT. So I do. I'll go out with friends, get the lunch-iest brunch item they have, and indulge in my mimosas.

One of my current favorite drinks is champagne and Chambord, so I decided to try and create a mimosa based on these flavors. The result is pretty damn classy, if I do say so myself. Enjoy this with brunch, or lunch, or by the pool, or with dinner, I won't judge.

Before getting to my recipe, check out what else is on the table today!

Brunch Beverages:
Raspberry-Mango Batido from Foxes Love Lemons
Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:
Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
Corn Souffle from Hungry Couple
Croque Madame Muffins from Cooking in Stilettos
Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep

Brunch Breads and Grains:
Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
Busy Bee's Granola from Culinary Adventures with Camilla
Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
Springtime Sweet Rolls from Eat Your Heart Out
10 Minute English Muffin Cream Cheese Danish from Neighborfood
Lemon Poppyseed Scones from Real Housemoms
Apple Croissants from Hip Foodie Mom
Vanilla Chai Quick Bread from Savvy Eats
Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 
Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 
Orange Marmalade Pound Cake from Love and Confections
Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
Orange Surprise Inside Pound Cake from Chelsea's Messy Apron
Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie


Blackberry Mimosas
(Serves 2)

  • 6 blackberries
  • 1 oz Chambord
  • 1 cup grapefruit juice
  • Champagne

In a stemless wine glass, muddle together 3 blackberries and .5 oz of the Chambord per glass (preferably with the OXO muddler!). Pour grapefruit juice over the mixture, then top with champagne. Repeat as necessary for a boozy brunch.


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Tuesday, May 6, 2014

#BrunchWeek 2014 - Skillet Frittata


Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother's Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, visit them all for more information. Please note that I have received promotional products to help with the Brunch Week festivities, but no paid compensation has occurred and opinions are all my own!


Day 2 of brunch week, and I have an egg dish for you. I kind of OD'd on eggs back during my Whole 30 experiment in January, but I'm slowly but surely developing a taste for them again. You can't deny that eggs in and of themselves can make a pretty tasty meal for any time of day.

I never knew what a frittata was--I had grown up on quiche. Delicious, creamy quiche on a buttery crust... yum. My mom would make it with ham, cheddar, and broccoli and we'd eat it for breakfast and lunch until it was gone. The secret? Crescent roll crust. But, with my gluten sensitivity, quiche is not something I indulge in often. Thankfully, frittatas are very much like quiches, and no gluten!

Typically, I'll make this frittata with a sweet potato crust. "Crust" is kind of a loose phrase here, as it's simply the bottom layer in an overall soft dish. I subbed carrots for sweet potatoes, since our awesome sponsor Grimmway Farms supplied them. The results are pretty tasty!


Before we get to my recipe, here's the full BrunchWeek schedule for today!

Brunch Beverages:
Brunch Eggs:
Brunch Mains:
Brunch Sides:
Brunch Breads and Desserts:
And now, onto my recipe!

Skillet Frittata
(Note: I used a small skillet, double the recipe for full size!)

  • 1 cup shredded Grimmway Farm carrots
  • 1 clove garlic, smashed
  • 1 small red Baloian Farms pepper
  • 3 slices bacon, chopped
  • 3 eggs, whisked
  • 1/4 cup milk of choice
  • sprinkling of cheese

-Preheat oven to 350 degrees F.

-In a small cast iron skillet, cook bacon. Set aside and crumble. Remove bacon and leave bacon fat. In fat, cook garlic for two minutes, until fragrant.

-Add carrots and press into a single layer in the bottom of the skillet. Place skillet in oven for 10 minutes, until carrots are slightly soft.

-In a separate bowl, whisk eggs with milk. Add cheese, crumbled bacon, and pepper.

-Remove skillet from oven and pour egg mixture over. Top with cheese, and bake for 20 minutes or until eggs are set.




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Monday, May 5, 2014

Welcome to Brunch Week -- Paleo Chicken & Waffles

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother's Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, visit them all for more information. Please note that I have received promotional products to help with the Brunch Week festivities, but no paid compensation has occurred and opinions are all my own!

Two of our rockstar sponsors really helped me out with this recipe: OXO's Batter Bowl, and Bob's Red Mill Hazelnut Meal flour.


This batter bowl is PERFECT for waffles, pancakes, or anything that needs to be mixed up and then poured. No mess! I can tell that this thing is going to be my kitchen VIP very soon.



And I was SO excited to try this new gluten free almond flour alternative. All the traits of almond flour without the sometimes bitter after taste almond flour can have. Delish!

As some of you may know, I try to eat paleo about 75% of the time. This means that many of my breakfast favorites are no-no's. However, I've found that paleo waffles are just as good, if not BETTER than regular, so this is one breakfast food I've kept as a special treat.


Chicken and Waffles seems to be a Southern thing... I'd always wanted to try it, but never really quite knew the appeal. However, apparently the appeal is just that IT IS DELICIOUS. I didn't know if I was supposed to eat them separately or together, so I just went for it. Chicken topped with maple syrup and scooped up with a bit of waffle is incredible. Now I know the draw.

Before we get to the recipe, let's look at what the other bloggers are cooking up for today!

Beverages:
Brunch Eggs:
Main Brunch Dishes:
Brunch Breads and Sides:
Brunch Fruit and Vegetables:
Brunch Desserts:


Paleo Chicken & Waffles
(Adapted from Stupid Easy Paleo and All Recipes)

For the Waffles

  • 3/4 cup Bob's Red Mill hazelnut flour
  • 3 tbs coconut flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 4 eggs
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract


For the Chicken

  • 6-8 chicken cutlets or tenders
  • 1 cup Bob's Red Mill hazelnut meal
  • 1 egg
  • 1/2 cup pickle juice
  • 2 tbs cajun seasoning
  • Coconut oil or oil of choice for frying


Preheat oven to 300 degrees F and heat your waffle iron to high. Mix together all waffle ingredients and drop by the ladle-full into heated, sprayed (with coconut oil cooking spray or regular) waffle iron.

Place on a cookie sheet in the oven to keep warm while you prepare the chicken.

Pour pickle juice into a ziplock back with the chicken and let sit 20 minutes. Then pour pickle juice out of bag and add egg. Squeeze bag until chicken is well coated.

In a separate bowl, mix together hazelnut meal and cajun seasoning. One by one, coat chicken in mixture.

Heat oil until sizzling and place chicken in hot oil in batches.


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Welcome to Brunch Week! -- An Introduction


Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother's Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information. 




I am SO EXCITED to be a part of Brunchweek, look for the recipe for this deeeelicious chicken and waffles dish coming up next on the blog!

Thank you so much to our wonderful sponsors for their generosity during Brunch Week.  We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win! 

Prize #1:Bob’s Red Mill is giving one lucky winner a variety of flours, baking mixes, grains, a cookbook, Bob’s Red Mill tote bag, whisk, spatula, scale and Bob’s Red Mill gift card. Brunch Week Prize.jpg

About Bob’s Red Mill:  Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products.  By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.  

Prize #2: OXO is giving one lucky winner a prize pack containing the following OXO tools to host a successful brunch, Egg Beater, Flip & Fold Omelet Turner, 3-in-1 Egg Separator, Batter Dispenser, Mini Silicone Flexible Pancake Turner, Batter Bowl, Medium Silicone Spatula, 4 piece Mini Measuring Beaker Set, Muddler, Angled Measuring Jigger. oxo collage.jpg
About OXO:  OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.

Prize #3:California Walnuts is giving one lucky winner a 14 cup Cuisinart Food Processor. 0001.png
About California Walnuts:  The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California.  The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers.


Prize#4:Grimmway Farms is giving one lucky winner a 5-speed, 5 attachment Kitchenaid Immersion Blender.  Perfect to chop and shred fresh carrots, whip up a smoothie or blend a carrot soup.  Some fresh carrots will be included to practice with. 
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About Grimmway Farms:  The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted that would blossom into today’s Grimmway Farms. Grimmway has become one of the largest growers, producers and shippers of fresh and processed carrots in the world. They are the leading supplier of organic produce with 75+ organic product offerings.


Prize #5:Baloian Farms is giving one lucky winner a Calphalon Unison Sear Nonstick 13” Wok, plus some fresh veggies to practice with.
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About Baloian Farms: Since, 1917, Baloian Farms, a family operated business which includes 4 generations of Baloian leadership, has been growing premium fresh fruit and vegetables. Today, Baloian Farms has become one of the largest growers, producers and shippers of fresh bell peppers on the West coast.


Prize #6:Woot Froot is giving one lucky winner a Nostalgia Electrics Margarita Maker. Perfect for brunch drinks or slushies during the summer.  They will also be sending some freshly sliced, peaches and nectarines to practice with.
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About Woot Froot:  The story of Woot Froot begins 25 years ago, when owner Kim & Eric Gaarde began their careers in the peach and nectarine business working for farmers. They learned the business and were content, but one day a simple question changed it all. “Why isn’t anybody doing fresh-cut peaches and nectarines?” People told Kim it was impossible and she didn’t accept the answer, so she left her job and started her own R&D company to find out. After many years of research and, trial and error Woot Froot freshly cut peaches and nectarines were created!


Prize #7: Dixie Crystals | Pure Cane Sugar is giving one lucky winner an assortment of sugar and a branded apron to wear while cooking their brunch week recipes. 
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About Dixie Crystals: Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #8:Whole Foods Orlando is giving two lucky winners gifts baskets. The first Morning Mimosa Basket contains:   Authentic French Brioche, 365 Everyday Value™ Maple Syrup, 365 Everyday Value™ Organic Cinnamon, a Whisk. Allegro® Breakfast Blend Coffee, a bottle of Prosecco, 365 Everyday Value™ Orange Mango Juice. Whole Foods Market Champagne flutes (2). Micro Plane and a Medium Mixing Bowl. The second Breakfast-in-Bed Basket contains:  365 Everyday Value™ Whole Wheat Pastry Flour, 365 Everyday Value™ Pancake Mix, 365 Everyday Value™ Organic Fruit & Nut Granola, a French Press, Allegro® Breakfast Blend Coffee, Friordifrutta™ Wild Lingonberry & Rose Hip Fruit Spread, Allegro® Organic Breakfast Blend Tea, Allegro® Organic Northwest Minty Green Tea, Allegro® Coffee Cup, a Mixing Bowl and a Whisk. 0001-5.png

Prize #9: Bonne Maman is giving five lucky winners a jams and jellies prize pack. 0001-7.png
About Bonne Maman: Bonne Maman Preserves and Jellies, produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.Wait! There is still more to giveaway! Join us Thursday, May 8th from 7pm to 8pm EST for our twitter chat where you will have a chance to win 3 additional jam and jelly packs from Bonne Maman, 1 pack of premium Washington apples from Stemilt Growers and this gorgeous mandolin from Vidalia Onions.