I Love Peanut Butter

Do you? I think 99% of you reading this just answered with a resounding YES! A childhood favorite that most of us don't give up no matter what the age on our driver's license says, it's something everyone young to old craves and enjoys.

I've told you before that one of my favorite parts of this food blogging gig is getting the opportunity to share favorite things of mine, rather we've been eating them for years, or they are brand new to us. So, when I had the chance to sample some of the ooey gooey stuff from the experts themselves, I couldn't wait to lick the spoon...oh and tell you all about them!

Peanut Butter & Co. is a company built on passion...a passion for peanut butter, since 1998. Not to mention a passion for healthy eating and making the world a better place too. You love them already, don't you??!! Let me allow them to tell you a little more about their amazing product:

~"Peanut Butter & Co.'s line of all-natural peanut butter contains no hydrogenated oils, no cholesterol, no trans-fats and, no high fructose corn syrup. Our flavors are gluten-free, vegan (except for The Bee's Knees which is vegetarian), and certified kosher. Lastly, but just as importantly, we only use USA-grown peanuts in our peanut butter. Today, Peanut Butter & Co. is sold in ten delicious flavors in over 10,000 stores around the country and in Canada, the U.K., Japan, and Hong Kong."~

With flavors like "Smooth Operator, Crunch Time, The Heat Is On, Dark Chocolate Dreams, Mighty Maple" and many more, there is certainly something to satisfy the peanut butter lovers in your home! 

I had the chance to sample "White Chocolate Wonderful" and "Cinnamon Raisin Swirl" and OH MY!! Those 2 words really sum it up! I love the unique flavors (I had never had flavored peanut butter before) but I also love the face the peanut flavor still shines through. We love them on toast, plain bread or as a dip for apples...and I can't lie. I can eat the stuff straight from the jar! Don't judge me...you would too!

No matter if you visit their sandwich shop in NYC, find their fabulous peanut butter on your local supermarket shelf, or order from their online store, you can have these unique and tasty choices in your home too!

Be sure to visit them online, Facebook, Twitter, Pinterest, Google+ and YouTube.

Disclaimer: I received free product for this review. All thoughts and opinions are mine. 

Snow or Sun

I don't care if there is 3 feet of snow on the ground or if there is a month long heat wave happening, it's a good time for a new pasta salad recipe. Any time. All the time! We love the stuff. I have so many varieties I make I sometimes lose track of them; and now I have yet another to add to the list.

A couple weeks ago our aunt was cleaning out her pantry and found a Greek Seasoning blend she had bought for one recipe, never used again, and since she won't be making that recipe again (let's just say it wasn't her favorite) she asked if I could use it. Sure I can! I have a bunch of recipes that call for Greek Seasoning, and even if I didn't, it's a free seasoning blend. I'll take it.

Well, I had never heard of this particular brand, so I looked them up online. Cavender's All Purpose Greek Seasoning. And while I was on their site, I found some great recipe ideas, including this pasta salad. I guess if I didn't have enough recipes to use it in, now I do! 

This makes a great side dish any night of the week and is bursting with an unique Mediterranean flavor. Plus, it's easily adaptable to include the veggies you love. I added some, and took a couple away from the original recipe to use what I had on hand. 

If you want to wait until warmer weather to enjoy this, that's your choice. To each their own. But me...I will be enjoying this for dinner, watching the snow flakes gather on the frozen grass!

Greek Pasta Salad Adapted from Cavender's

12 oz. garden rotini pasta

5 green onions, chopped

1 (2.5) oz. can sliced black olives

1/3 c. grape tomatoes, halved

2 TBS capers

1/2 c. mayo

4 1/4 TBS lemon juice

1/4 c. olive oil

3 TBS Greek Seasoning

Boil pasta, drain and rinse with cold water. Drain again. In a medium bowl combine olive oil, seasoning, lemon juice and mayo. Whisk well to combine. In a large bowl combine pasta, olives, capers, green onions and tomatoes. Stir well. Pour dressing over. Mix well to combine. Chill until serving, at least 2 hours. 

Shared on The Country Cook Feb. 15, 2013
Shared on Make Ahead Meals Feb. 18, 2013

Simple Chinese New Year {Thai Kitchen and Simply Asia}

Did you know there is another way to celebrate the New Year? Nope, we aren't going back to Times Square to watch the ball drop again. I'm talking about The Chinese New Year!

The traditional 15-day celebration kicked off February 10th, and what better way to enjoy the party than with some delicious new dishes using products from Thai Kitchen and Simply Asia?

At Thai Kitchen and Simply Asia, they have made your favorite Asian flavors available to enjoy anytime and anywhere. From noodles to sauces and seasonings, coconut milk to fish sauce, their premium products deliver restaurant-quality Asian cuisine in minutes. The ingredients and recipes offer simple solutions to spice up any celebration - and what better time to “thai” new dishes than Chinese New Year? It is a perfect reason to gather a group of friends and try tasty Asian cuisine. From mild to spicy, appetizers to dessert, Thai Kitchen and Simply Asia have something for every taste bud, sure to please even the most discerning palates.

The aromatic essences. The exotic flavors. The abundant texture. There’s no culinary experience that compares to Asian cuisine – whether you’re preparing a meal for the whole family or looking for a quick snack, we’re here to bring the adventure to your kitchen.


Thai Kitchen and Simply Asia offer a complete line of Asian ingredients and convenience items, including sauces, curry pastes, rice noodles, fish sauce, coconut milk, noodle bowls, and more. Most items are free of gluten, artificial colors/flavors and MSG – more reason to celebrate a New Year, and new you! Their ingredients and recipes offer simple solutions to spice up any celebration, or weeknight supper!

Need some inspiration? Check out these ideas from the experts themselves:

For entertaining, why not try a Satay Partay - a delicious chicken dish featuring Thai Kitchen'sCoconut Milk, Premium Fish Sauce, Red Curry Paste, Lemongrass and Peanut Satay Sauce.

Or, add a little zing to traditional party favorites with Thai Kitchen dipping sauces. Our Spicy Thai Mango dipping sauce puts a fruity twist on traditional spring rolls in this Zing Rolls recipe featuring Thai Kitchen's Red Rice Noodles.

Whether entertaining a crowd or an everyday dinner with the family, Simply Asia Stir-Fry Sauces are the perfect way to create Real Asia, Real Fast at home. Try our mild, flavorful General Tsao Stir-Fry Sauce in Restaurant Style General Tsao Chicken or General Tsao's Meatballs. Fans of ginger will enjoy the flavor our Ginger Teriyaki Stir-Fry Sauce brings to these Ginger Teriyaki Lettuce Wraps. Looking for a little more heat? Serve up these "Kung Wow" chicken wings with our Thai Kitchen Kung Pao Stir-Fry Sauce.

I love the fact their products help me bring some Asian flare into my kitchen with ease and convenience, making an unique dinner experience achievable after a busy day. This stir fry is both tasty and simple, making it a great Monday through Friday supper...you don't have to wait for a party! I served it over their Jasmine Rice for a complete dish full of fresh veggies and fantastic flavor.

Chicken and Vegetable Stir Fry From Thai Kitchen
1 lb. chicken tenders, cut into thin strips
3 c. assorted cut up vegetables (I used broccoli florets, snow peas, 1 red pepper, 2 carrots and 3 green onions)
2 TBS vegetable oil
4 tsp. cornstarch
2 TBS soy sauce
1 c. water
2 TBS Simply Asia Sweet Ginger and Garlic Seasoning

Mix water, soy sauce, cornstarch and seasoning in a small bowl until smooth. Set aside. Heat one TBS oil in large nonstick skillet on medium high heat. Add vegetables. Stir fry for 3 minutes. Remove from skillet. Heat remaining one TBS oil in skillet. Add chicken. Stir fry 5 minutes or until cooked through. Return veggies to skillet. Stir sauce mixture. Add to skillet. Stirring constantly, bring to a boil on medium heat. Boil 1 minute until sauce is slightly thickened. Serve over rice if desired. 

Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

For more information, products and great ideas you can find find them on social media too:

Twitter:

@Thai_Kitchen

@SimplyAsiaFoods

Pinterest:

Thai Kitchen

Simply Asia

Facebook:

Thai Kitchen

Simply Asia

Disclaimer: This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.

I Finally Did It...Just In Time

For a very long time now I have been wanting to try making my own buttercream frosting. See, I have this tiny obsession with good frosting. Cookies and cakes are great, but for me, they are simply a vessel to carry the frosting into my mouth. Yep, I was the kid that would eat the piece of birthday cake and inevitably leave behind cake after all the yummy frosting was gone.

However, I am kind of a frosting snob. I don't like whipped frosting at all. And for me to enjoy a buttercream, it has to be smooth. Those grainy ones you sometimes find on things from the supermarket bakery, well that just makes me mad. It looks great, but the minute I take a bite my sweet tooth is totally disappointed. The canned varieties are okay, and some flavors are even close, but there just isn't anything like the made from scratch, tastes like grandma's, kind.

After reading the recipe that has been collecting dust in the back of my recipe box for years now about 100 times over, I finally convinced myself I could do it. Plus, I had extra motivation. Our local Kroger market has these sugar sandwich cookies that are filled with some of the yummiest frosting I've ever had; and I'm a little addicted to them. I seriously can NOT step into that store without walking out with one. But I'm not there a lot...maybe once every couple weeks...so I needed to be able to sustain in between those visits. (I told you...I'm addicted)

This frosting is so super simple, I honestly felt like saying to myself "Really? That's it?" I can't believe I always thought it would be too involved. Especially now that I have my stand mixer. It literally did all the work for me.

Now this recipe will make enough to frost a 2 layer (8 inches each) cake, about a dozen cupcakes, or about 12-14 of these sandwich cookies. Since I was making the frosting from scratch, I took some help from the store with some cute Valentine's sugar cookies, but feel free to bake your own!

Be warned though. This stuff is dangerous. You will find yourself eating it straight from the bowl with a spoon, it's that delicious! Don't worry though, my lips are sealed....sealed with frosting!

Buttercream Frosting
1/3 c. softened butter
1 lb. powdered sugar
1/4 tsp salt
1 tsp vanilla extract
3-4 TBS milk

Using an electric or stand mixer, cream butter, salt and vanilla together until light and fluffy. Add powdered sugar a little at time, mixing between each. (Don't worry, it's going to appear very thick) Add milk and mix until creamy, and spreadable.

To make cookies, spread frosting onto bottom cookie. Top with another. Gently push down so frosting comes out sides. Using a butter knife, remove excess and smooth. Roll in sprinkles.

Shared on Lady Behind The Curtain Feb. 13, 2013
Shared on Miz Helne's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

Dessert at Very Good Recipes
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It's Not a Soup, It's a Stew

I guess I feel the need to defend myself. I know I've been bombarding you with so many slow cooker soup recipes lately, I'm almost starting to feel guilty when I find another I want to try. But then I remember it's freezing outside for many of you too, and hope that you have been enjoying this little trend as much as I have. But this time...technically....it's not a soup. Okay, I realize I'm talking semantics here, but just bare with me because this dish is absolutely worth it!

They always say if you don't enjoy the weather in Indiana, wait about 5 minutes because it will change. The last week of January demonstrated this perfectly. That Tuesday we hit a record high of 64, and yes I was wearing flip flops. That night into Wednesday we had severe storms, with tornadoes breaking out across the southern part of the state. By Wednesday night the winds were still there, and the temp had dropped into the 20's. And on Thursday and Friday we never made it out of the teens with subzero wind chills. It was COLD. No...it was FREEZING! And yes, it would be miserable anytime, but after that extreme warm up, it was even more of a jolt to the system. That Friday also happened to be a school holiday for us, so I was very thankful we didn't have to venture out into it; but my boys were still doing to Taekwondo that evening, so I wanted something to warm them up when they got home.

What better way to warm them from the inside out than a big bowl of stew! With hearty chunks of meat, veggies and a rich thick broth, this is definitely a stew that eats like a meal. Plus, since it basically cooked itself all day I was able to do fun things with my little man while he was home with me.

This new Crock Pot and I have become the best of friends. I love finding new things to cook in, and no better time of year than now to get "stuck" in the soup section of my cookbooks. But wait, remember...it's not a soup...it's a stew!

Crock Pot Irish Stew 

2 lb. chuck roast, cubed

2 large potatoes, peeled and diced

2 c. diced carrots

1 envelope onion soup mix

2 (10 3/4 oz) cans tomato soup

1 soup can water

16 oz. frozen peas

Salt and Pepper to taste

Parsley, for garnish

Combine beef, potatoes, carrots, soup mix, tomato soup, can of water, salt and pepper in Crock Pot. Cook on LOW 8 hours. Add frozen peas and 1/4 c. water. Cook on LOW 1 additional hour. Garnish with parsley.

Shared on Lady Behind The Curtain Feb. 13, 2013
Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

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