Giveaway: al fresco and Columbia Crest Chicken Sausage Coos Coos Recipe

This is a partnered post, samples received

I’m working with al fresco and Columbia Crest to bring you a fun recipe with a wine pairing. I LOVE Wine, really love it and so excited to be part of this opportunity. Now through August 2, al fresco all natural, America’s #1 chicken sausage brand, is partnering with Columbia Crest to help you wine and dine better by pairing al fresco’s favorite seasonal dishes with the perfect Columbia Crest wine. Here is my pairing!

Chicken Sausage Coos Coos with Columbia Crest 2012 Pinot Blanc

(Aromas of apple blossom and jasmine introduce flavors of juicy pear and melon. The wine displays bright acidity and minerality with a refreshing finish.)

chicken sausage

Chicken Sausage Stir Fry Recipe


Assorted Veggies (we used red peppers, yellow peppers, zucchini and carrots)
3 al fresco Chicken Sausage Links (more if your family are big meat eaters)
Sun-Bird Stir Fry packet
1/8 cup soy sauce
1/8 cup Columbia Crest  Pinot Blanc
1 Tablespoon butter


Cut your veggies
Sautee your veggies with the butter until they are soft (about 15 minutes)
Cut the sausage in half and in half again
Add to your pan and cook for about five minutes
Pour the stir fry packet over your pan stir into the veggies
Then add soy sauce and wine and stir; cook for 5 more minutes
Prepare the coos coos to directions
Then stir in the coos coos in your pan

Enter to Win:

ALL-EXPENSE PAID trip to the Columbia Crest Winery in Washington State by liking al fresco on Facebook and submit the required form as directed!

Then here at MomStart:

(1) Grand Prize of :

· al fresco coupons for (2) free products

· al fresco trivet, spatula

· grilling brush

· Columbia Crest wine opener and bottle stopper

Runner Up Prizes:

· (5) coupons for free al fresco products

To Enter:

Tell me what wine/recipe pairing you might enjoy

Extra Entries:

Use the rafflecopter

a Rafflecopter giveaway

Fruit Kebabs: A Sweet Take on Grilling

Fruit Kebabs
When you think of BBQ season, sweet treats aren’t necessarily the first thing that pops to mind. So I love this recipe that Maria Zoitas shared! Maria, creator of Maria’s Homemade, is a chef with some great ideas. This one is for grilling up pieces of fruit to make a dessert kebab:

Fruit Kebabs
Recipe type: Dessert
  • 1Lb. Watermelon cut into one inch cubes
  • 1Lb. Honeydew melon cut into one inch cubes
  • 1Lb. Cantaloupe cut into one inch cubes
  • 1Lb. Pineapple cut into one inch cubes
  • ½ Cup of honey
  • ⅓ Cup of unsalted pistachio shelled nuts, chopped roughly.
  • 6 pieces wood skewers (6″ long, soaked in water for 2-3 hours before use)
  1. Preheat grill at 400⁰F.
  2. Pass through the wood skewers the cubed fruit in whichever order you want and place them. onto the hot grill to create grill lines for about 20 seconds each side.
  3. Remove and place them in an oval platter, drizzle the kebabs with honey and sprinkle the chopped pistachios on top and around the grilled fruit kebabs.


Movies On Demand Viewing Party & Home Made Orange Juice Ginger Pops Recipe #MODSummer

This is a partnered post with Movies On Demand I’m working with Movies On Demand on cable once again to get the word out about their service where you can watch many of your summer favorites with the push of a button instantly in the comfort of your own home all opinions are my own.

With the heat blazing outside we like to stay in and watch the TV so we decided to have our Movies on Demand Viewing Party. We started outside with Home Made Orange Juice Ginger Pops. It was a hot day and we needed to cool off and I don’t like the mess of popsicles inside the house. So they had to eat their pops outside.

Orange Juice Ginger Pops

Orange Juice Ginger Pops Recipe:


9 oranges
1 inch of ginger


Juice 9 oranges
Peel an inch of Ginger and then Juice it with the oranges
Freeze the juice in the freezer

Then Enjoy!

Then we decided to take it inside to watch the movie.


We started on the couch watching the LEGO movie eating popcorn. You can’t have a viewing party without popcorn, even if you did just have pops.


The LEGO movie follows Emmet, who is on an epic quest to stop an evil tyrant from gluing the universe together, a journey for which he is hilariously underprepared. Now available On Demand the same day as DVD. We LOVE this movie and love that we were able to use only $4.99 to get it On Demand. Plus it’s right there and we don’t have to leave. We cuddled for a while and eventually the kids ended up in the floor in their sleeping bags.

My husband and I are still looking forward to a date night to watch something On Demand by ourselves. There are a lot of really great options with Moves On Demand with new titles every month.

For more information about Movies On Demand on cable, please visit

Greek Salad Recipe

Greek Salad
Chef Maria Zoitas of Westside Market NYC’s Maria’s Homemade is back with a great salad recipe:

5.0 from 1 reviews

Greek Salad Recipe
Recipe type: Salad
  • 2 vine ripened tomatoes, coarsely chopped
  • 1 large cucumber, peeled and cut into chunks
  • 1 small red onion, thinly sliced
  • 2 stalks celery, sliced
  • ¼ cup Kalamata olives
  • 1 teaspoon oregano
  • Salt and black pepper to taste
  • 4 ounces feta, cut into small pieces
  • Extra virgin olive oil
  1. Combine tomato, cucumber, red onion, and olives in a salad bowl. Add oregano, salt and pepper. Add feta and toss to combine.
  2. Let stand for 15 minutes before serving. Just before serving add olive oil and adjust for seasoning.


Summer Succotash Recipe

Summer Succotash
Suffering succotash! I can’t say I’ve ever had succotash, but Fancy Girl Table are making me want to try it:

Summer Succotash Recipe
Serves: 6
  • 2 cups shelled fresh fava beans (1 1⁄2 pounds unshelled, or substitute frozen)
  • 4 tablespoons extra virgin olive oil
  • 2 cups corn kernels, fresh (from about 4 large ears)
  • 1 cup radishes, chopped
  • 1 small yellow squash, chopped
  • 1 small zucchini, chopped
  • 1 clove garlic, minced
  • 2 medium tomatoes, seeded and chopped
  • 1⁄2 stalk celery, very finely chopped
  • 1⁄2 cup very thinly sliced purple/opal basil
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • freshly ground pepper to taste
  1. Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce to
  2. a simmer and cook until tender, about 30 minutes for fresh, about 25 minutes for
  3. frozen. Drain well. Transfer to a large bowl.
  4. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Add
  5. corn, squash and zucchini, and cook, stirring, until crisp-tender, about 4-5 minutes.
  6. Add garlic, and cook, stirring, until fragrant, about 1 minutes. Add the cooked
  7. vegetables to the bowl of beans. Let cool, then refrigerate. When the beans and
  8. vegetables are cold, stir in the tomatoes, celery, carrots, basil and radishes.
  9. Add the remaining3 tablespoons of oil and lemon juice, stirring until well combined.
  10. Season with salt & pepper.


Quinoa Stuffed Poblano Peppers With Walnut Sauce

Quinoa Stuffed Poblano Peppers

I’ve developed a real love for spicy dishes, so I am intrigued by this stuffed pepper recipe from artisan catering company Fancy Girl Table:

Quinoa Stuffed Poblano Peppers With Walnut Sauce

Recipe by Fancy Girl Table

Ingredients For Stuffed Peppers:

6 poblano peppers

2 Tablespoons extra virgin olive oil

1 small white onion, small dice

3 cups cooked quinoa

1 can tomato sauce, 8oz

1 cup tomato puree

1⁄2 cup chopped almonds

1⁄2 cup raisins

1 Tablespoon pomegranate molasses

1 Tablespoon chipotle in adobo sauce

1/2 teaspoon red pepper flakes

Salt & pepper to taste

2 egg whites, frothed

1⁄2 cup flour

1 cup canola oil

Ingredients For Sauce:

5oz feta cheese

1 1⁄2 cups walnuts

1 t sugar

1 t chipotle sauce

1 cup milk

Salt pepper to taste


Roast pepper in oven, clean skin and let cool.

Heat olive oil over medium-high heat. Add onions and cook until very soft.

Add quinoa, tomato sauce, tomato puree, salt, pepper, nuts, raisins, red pepper flakes and chipotle.

Mix well cook for 5-8 minutes. Toss in cilantro.

Cut top off pepper, clean out seed and stuff with filling (do not over stuff)

Gently coat in flour then toss in frothed egg whites

In a large skillet, heat canola oil over high heat. Add stuffed pepper and fry on all sides. Remove and

place on a dish lined with paper towels to absorb any oil.

Make Walnut Sauce: Puree all the ingredients for the sauce in a blender until smooth.

Place in serving plates and top with walnut sauce and herbs.

Serves 6

Bishops Chicken Cacciatore Using Anna Boiardi’s Fast Cooker Low Pressure Cooking System

We are Food Network addicts and I’ve learned a lot about cooking this past year. While watching all of these amazing cooking shows I realized that I really wanted to learn how to use a pressure cooker. I don’t even own a pressure cooker so when I was offered the chance to review Anna Boiardi’s Fast Cooker Low Pressure Cooking System I jumped all over that it was ice cream on a hot day.

Chicken Cacciatore recipe

They sent me a sample and then I had to decide what to cook, I picked Chicken Cacciatore, it’s one of the recipes in her recipe book that comes with the Low Pressure Cooking System. But I didn’t have some of the ingredients and had to make a few changes to the recipe.

WP_20140708_16_50_32_ProHere is my recipe:


Bishops Chicken Cacciatore


15 Chicken Tenderlions
1/2 cup apple cider vinegar
1/2 cup salt
1/2 cup flour
1 tbsp salt
1 tbsp pepper
1/8 tsp red pepper flakes
1/4 cup olive oil
5 large carrots (peeled and chopped)
1 Kohlrabi (peeled and chopped)
2 garlic loves minced
1 cups canned Italian peeled tomatoes
1/2 cup chicken stock
2 tbsp Rosemary


Place chicken in a plastic bag with warm water, 1/2 cup salt and apple cider vinegar for at least 20 minutes

Then dry them off with paper towels

Place chicken in a clean bowl and add remaining salt, pepper, and red peppers and mix well


Place flower in a separate bowl and then dust each piece of chicken and shake off excess then place on a large sheet of foil.

Add olive oil to the Fast Cooker and heat oil over medium high heat. Add half the chicken and brown it on each side, about 4 minutes each. Remove the chicken and then cook the rest.


Lower the heat to medium and add the veggies and garlic and cook for about 4 minutes. Add Rosemary and cook for 2 more minutes. Then add all of the chicken, tomatoes and chicken stock and mix well.

Lock the lid and bring it up to pressure.

Release the pressure and then let cool and serve.


I really like being the owner of a pressure cooker now. I think eventually I’d like to get a High Pressure Cooker but this was such a great way to try out my hand at using a pressure cooker.

Apple Cinnamon French Toast

Apple Cinnamon French Toast
I love simple breakfast recipes – here’s a nice one from Snacking Rounds, which is simple enough to serve in a hurry but still makes a nice meal if you have company over!

Apple Cinnamon French Toast
  • 3 Apple Cinnamon Morning Rounds (or Snacking Rounds)
  • 1 egg
  • ¼ cup milk
  • 1 tbsp butter
  • Maple Syrup to serve
  1. Beat the egg and milk.
  2. Half the Morning Round and soak in the egg and milk mixture while lightly pressing onto the Morning Round to help absorb the mixture. Heat on medium high until golden brown.


Crème Brûlée Recipe

Ready for a decadent dessert? Check out this delicious Crème Brûlée inspired by DreamWorks Pictures’ The Hundred-Foot Journey, featuring banana and cardamom. Sounds wonderful! Make sure to click on the image to view the full-size recipe card, perfect for printing!

Crème Brûlée

Pineapple Mojito Recipe

Pineapple Mojito - Ole Smoky
Did you know that today is National Mojito Day? So celebrate tonight by preparing this yummy Pineapple Mojito using Ole Smoky!

5.0 from 1 reviews

Pineapple Mojito Recipe
Recipe type: Cocktail
Serves: 4
  • 1 cup Ole Smoky Pineapple Moonshine
  • 1 bunch fresh mint (stems discarded)
  • 2 limes (each cut into 8 wedges)
  • ½ cup sugar
  • 1 cup club soda
  1. Muddle the sugar, mint, and lime in the bottom of a glass.
  2. Pour pineapple moonshine and club soda and serve.
  3. Garnish with limes and pineapple wedges.