Sunday, November 25, 2018

German Meals at Oma's Cookbook Giveaway

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I had the pleasure of reviewing and endorsing Gerhild Fulson's new cookbook, "German Meals at Oma's" and I am here to tell you this cookbook is fabulous.

German Sauerbraten Roast
If you are a fan of German cuisine, or want to explore and discover more delicious German foods, this is the cookbook for you! More than 190 pages chock-full of recipes from all regions of Germany.


I made the Sauerbraten (sour beef roast) from page 22 in the cookbook, and it was delicious. You do have to plan ahead for that one as it marinates 3-5 days in red wine, red wine vinegar, and spices, but it is so worth the wait. Delicious, tender beef roast served with a gravy made from some of the marinade, beef bone broth or stock and a touch of sour cream whipped in. Es ist wunderbar! Lecker!

Gulaschsuppe
Grunkohl mit Pinkelwurst
Sauerbraten with gravy, mashed potatoes and rotkohl
There are so many more recipes I want to try from the cookbook such as Gulaschsuppe! All of the recipes look and sound so delicious, I can't wait to dig into more of them.


So now here is your chance to WIN a copy of German Meals at Oma's cookbook for yourself.

  1. Simply make a comment on this post telling us why you'd like to win it 
  2. Then go to the Rafflecopter and click I commented. It's as simple as that. (Open to USA and Canada residents only).


a Rafflecopter giveaway

Good Luck,
Mary


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Friday, November 16, 2018

Boho KitchenAid Holiday Giveaway 2018

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If you don’t have a KitchenAid stand mixer, you’re missing out on one of the most useful and durable pieces to own. We’re giving away a 5 qt. KitchenAid Artisan stand mixer in candy apple red, just in time for the holidays! (USA only)

With your new KitchenAid you can whip up a batch of these delicious Super Soft Cinnamon Rolls to enjoy Christmas or any lazy weekend morning. 



They are easy to make using the dough hook attachment on your new KitchenAid and such a delicious treat for the whole family!


Click on the Rafflecopter below to enter to win. The more options you complete, the more chances you have of winning.

The only mandatory option is to leave a comment below the post - We want to know what you would do with the mixer - keep it or give it to someone special for the holidays?



Good Luck, and Happy Holidays from the Boho Tribe!


This giveaway is sponsored by the following content creators/influencers:

Shea Goldstein - Dixie Chik Cooks

Mary Marshall - Cooking with Mary and Friends

Ally Phillips - Ally’s Kitchen

Ann Krause - Sumptuous Spoonfuls

Abbe Odenwalder - This Is How I Cook

Michaela Kenkel - An Affair From The Heart

Liz Weber Berg - That Skinny Chick Can Bake

Claudia Lamascolo - What’s Cooking Italian Style Cuisine

Lynnette Moore - Moore or Less Cooking

Veronica Gantley - My Catholic Kitchen

Diane Baker - Canning and Cooking at Home

Sara de Leeuw - My Imperfect Kitchen

Lynn Vining - Southern With a Twist


CONGRATULATIONS!! The winner is JOANNE LEE


a Rafflecopter giveaway

Happy Holidays,
Mary

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Monday, November 5, 2018

Turkey Supreme Casserole

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The BEST casserole for that leftover turkey is this Turkey Supreme Casserole. It's complete comfort food, and a delicious way to re-purpose those leftovers.

Turkey, veggies, French fried onions, mashed potatoes, soooooo yummmm! I used diced carrots, green beans and corn, but you can add any veggies you like such as green peas and sliced mushrooms.


No "canned cream of " soup here, you make a simple roux with butter, diced onion, carrots, celery and flour. Then you add turkey or chicken bone broth/stock and heavy whipping cream to create a delicious creamy base for this Turkey Supreme Casserole.

Dig in! It's a complete comfort food package. You can even put it together one day and bake it another. So simple and very easy to make.



RECIPE
Ingredients
3 cups cooked chopped turkey (or chicken)
1/2 stick butter (4 tablespoons)
1/3 cup all-purpose flour
2 stalks celery, diced small
2 large carrots, diced small
1 medium onion, diced small
2 cups green beans
1 1/2 cups corn
2 cups chicken or turkey bone broth or stock
1 cup heavy whipping cream
1-2 tsp poultry seasoning
salt and pepper to taste
1 container French fried onions
3 cups mashed potatoes

Method
Preheat oven to 350 degrees. In a large pan, melt butter. Add onions, celery, and carrots, cooking over medium-high heat several minutes or until onions are softening. Stir in flour, salt, pepper and poultry seasoning.

Add chicken or turkey bone broth (stock) and heavy whipping cream stirring well. Bring mixture to a low boil stirring often; add green beans, corn and chopped turkey heating until just heated through. Remove from heat and stir in 3/4 of the French fried onions, reserving a few to sprinkle on top of the potatoes.

Spoon mixture into a prepared 9 x 9-inch baking dish. Cover top with mashed potatoes, spreading evenly across casserole; sprinkle remaining French fried onions on top.

Bake 350 oven 40-45 minutes or until hot throughout, potatoes are browning slightly and casserole is bubbly around edges (put a pan under the casserole to catch any drippings that may bubble out when baking). Remove casserole from the oven and let sit 5-10 minutes before serving.

Yield: 6 servings

Cook's notes -

  • Use turkey or chicken, either works well
  • Use any vegetables you like
  • Can assemble the day ahead and keep refrigerated until ready to bake

Also seen on Weekend Potluck

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

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Monday, October 29, 2018

Onion Pepper Jelly

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This Onion Pepper Jelly is a take on my popular Garlic Onion Jelly, savory yet sweet with a little heat.


Sweet onions are the key here, so I always use Vidalia onions, but any sweet variety white onion will work. The onions become translucent when cooking in the jelly, and the dried red pepper flakes give it just the right amount of heat and color.


This is the perfect party appetizer, served over cream cheese on crackers, or a great afternoon snack. It would also be very good heated slightly and basted over grilled/roasted chicken or pork. If savory and sweet is your thing, this Onion Pepper Jelly is for you!


RECIPE
Ingredients
3/4-1 cup finely diced sweet onion (Vidalia, or other sweet white onion)
1 3/4 cup dry white wine
1/4 cup white wine vinegar
2 tsp. dried red pepper flakes
1 tsp butter (to reduce foaming)
4 cups sugar
1 pkg. Sure-Jell (pectin)

Method
In a large stock pot stir together the wine, vinegar, onion, red pepper flakes. butter and sure-jell.
Bring mixture to a rolling boil over med-high heat stirring constantly.

Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars.

Process jars in a boiling water bath or steam canner 10 minutes.

Remove jars from boiling water bath or steam canner and allow to cool on a kitchen towel. Once lids are sealed (button top is depressed and won't move up or down), twist jars back and forth from time to time to evenly distribute the onions and red pepper flakes in the jelly. Mixture will be "jelling" as you do this.

Cooled jars can then be placed in kitchen cabinet; will keep for 6 or more months. Keep any open jars in the refrigerator.

Yield: 4 - 8 oz jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.


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Wednesday, October 24, 2018

Rack of Lamb

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Growing up in New England, we had lamb quite often, from leg of lamb and lamb chops, to rack of lamb. It's a nice alternative to beef, and has a wonderful taste. Some people believe lamb has a "gamey" taste, and that is not true at all if you buy a good piece of lamb. It should not smell or have any gamey taste.

I personally really like supporting our local farms and buy our lamb often from them. You get to know the farmer, it's a superior product, and you are keeping your dollars local when you shop local. To me it's always a "win-win" and you simply can't beat the freshness when you support local.


If buying lamb from a local farm is not available to you, finding and buying lamb is easy; it’s widely available at grocery stores, specialty food retailers and butcher shops. Look for American lamb with a soft pink to red coloring with white marbling. Most likely, fresh chops, steaks and racks are displayed, but if you don’t see lamb, just ask.



LAMB NUTRITION FACTS

  • Forty percent of the fat in lean cuts of lamb is monounsaturated, the same kind of fat found in olive oil.
  • A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef. Three ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
  • On average, 3-ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
  • On average, 3-ounce serving of lamb meets the Food and Drug Administration’s (FDA) definition for lean meat:  fewer than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 100 grams, or 3.5 ounces.
  • Recent research suggests that eating protein can help preserve lean body mass when you’re trying to lose weight. An average 3-ounce serving of lamb, which has 175 calories and meets nearly half of your daily protein needs, encourages feelings of fullness that may prevent overeating, a combination key to weight management.
  • No artificial or synthetic growth hormones are used in lamb production in the U.S. Lean, satisfying, nutritious: American Lamb is nutritious and satisfying.

RECIPE
Ingredients
1 Rack of Lamb
1 tsp fresh minced rosemary
1 tsp minced garlic
salt and pepper

Method
In a small bowl, mix herbs and spices. Rub all over rack of lamb and place rack on a pre-heated grill over indirect medium heat.

Grill meat side down 7-10 minutes, turn to rack side down, and grill 10-15 additional minutes or until the internal temperature is 145 degrees.

Remove from grill, let rest 5 minutes before serving. Slice rack into individual chops, or 2 chops each and serve while hot.

Mmmm mmmm finger licking good!!


Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

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Wednesday, August 22, 2018

Cranberry Merlot Chutney

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Photo Credit: Sharon Benton Photography
Just about a year ago now, my friend, Karie, invited me to create this chutney for an issue of Basil and Salt Magazine, which was published in late fall 2017.

Photo Credit: Sharon Benton Photography
As soon as Karie contacted me, I was busy trying to come up with just the perfect chutney that would exude fall/winter and the Thanksgiving and Christmas holidays.

This was a fun chutney to make, and I was very lucky because my good friend, Sharon, with Sharon Benton Photography agreed to do the photo shoot for me. It was an exciting time for both of us.


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Wednesday, August 1, 2018

BLT with Roasted Garlic Aioli

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What's better than a Bacon, Lettuce and Tomato sandwich? This quintessential is a favorite of many, especially when "fresh from the garden" vine ripe tomatoes are in season.


Now you can kick it up a notch by using a simple garlic aioli instead of mayonnaise on this classic sandwich. Smeared on some thick, toasted crusty artisan bread, or sourdough bread, it really gives it just the boost it needs to push it from ordinary to extraordinary! Now, you can totally make your own garlic aioli from scratch, but I've included a "shortcut/cheater" recipe here.

Smoky bacon, crispy lettuce, vine ripe tomato slices and garlic aioli ... match made in heaven!



RECIPE
Ingredients
Several slices bacon, cooked crisp
Small bunch leafy lettuce
1 large tomato, sliced
Sliced bread of your choice, toasted (I love using hearth bread toasted)
2 garlic cloves, pressed
¼ tsp (or more) coarse kosher salt
½ cup mayonnaise
2 tbls olive oil
1 tbls fresh lemon juice
Freshly ground black pepper

Method
For the garlic aioli, mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. Can be made 1 day ahead. Cover and chill.

To assemble
Toast bread, spread with garlic aioli, top with lettuce, tomatoes and bacon.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

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