Cooking Archives - MomStart

3 10 Minute Wow Recipes From Del Monte #10MinuteWow

April 6, 2015 by Momstart Leave a Comment

Wow, Easter was yesterday and Del Montel came to the veggie rescue of our meal. I was asked to create a recipe for my friends who were hosting the Easter celebration. Because I’m working with Del Monte and the request was Green Bean Casserole that’s what I made. It’s really easy to throw together you just toss the main ingredients and then bake if for 30 minutes. EASY PEASY!

Ingredients

2 can (10.75oz.each) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk
2 tsps. soy sauce
¼ tsp. black pepper
4 can (14.5oz.each) any style Del Monte® Green Beans, drained
2⅔ cups French’s® French Fried Onions, divided

Directions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-qt. casserole.Bake at 350° F, uncovered, 25 minutes or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.Bake 5 minutes longer or until onions are golden brown. – See more at: http://www.delmonte.com/recipes/detail/green-bean-casserole/#sthash.CLMnqx7b.dpuf

And yet, Del Montel really wants me to share with you some easy 10 minute recipes; while I thought 30 minutes was easy. All of these recipes are found at Delmonte.com/recipes

2015 DEL MONTE ‘HAM PAIRING’ >> CHEDDAR CORN CASSEROLE

Ingredients

3 cups shredded Cheddar cheese, about 12 oz.
2 Tbsps. all-purpose flour
½ tsp. black pepper
¾ cup milk
4 oz. cream cheese, softened
⅔ cup sliced green onions, divided
1 tsp. hot sauce
4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained
1½ cups croutons [or crackers], finely crushed (about 3/4 cup), optional topping
4 slices bacon, cooked and crumbled, optional topping
½ cup diced red bell pepper, optional topping

Directions

Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside.Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Cover and bake 30 minutes.Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, as desired. Bake 5 minutes longer. –

2015 DEL MONTE ‘LAMB PAIRING’ >> PEAS 5 WAYS

Ingredients

1 Tbsp. vegetable oil
2 cans (15oz.ea.) Del Monte® Sweet Peas, drained
½ cup bagged shredded carrots
⅓ cup chopped fresh mint leaves

Directions

Heat oil in a large non-stick skillet over medium heat; add peas and carrots. Cook 3 to 4 minutes; gently stirring occasionally, until heated through. Remove from heat.Stir in mint and season to taste with salt and black pepper, if desired.

2015 DEL MONTE ‘SALMON PAIRING’ >> LEMON-GARLIC GREEN BEANS WITH CRISPY CRUMBS

Ingredients

2 Tbsps. olive oil, divided
¾ cup panko bread crumbs
2 Tbsps. grated lemon zest
¼ tsp. coarse sea salt [or Kosher salt], optional
2 tsps. minced garlic
2 cans (14.5oz.ea.) Del Monte® Whole Green Beans [or Cut Green Beans], drained
1 Tbsp. fresh lemon juice
Freshly cracked black pepper, optional

Directions

Heat 1 Tbsp.oil in a large skillet over medium heat. Add bread crumbs; stir 2 to 3 minutes or until golden brown. Stir in lemon zest and salt, if desired. Transfer crumbs to a bowl.Add remaining 1 Tbsp. oil and garlic to same skillet. Stir over medium heat 30 seconds. Add green beans and lemon juice; stir until heated through. Serve beans topped with bread crumbs and pepper, if desired.

I know we’re too late for Easter but grilling season is getting started and these 10 minute recipes are going to come in handy very quickly!!!

Holiday Madness: 60 Yummy Peppermint Recipes

December 16, 2014 by Momstart Leave a Comment

Holiday Baking Hacks: Get Cooking With COOKINA!

October 23, 2014 by Beeb Leave a Comment

Samples provided.

I love trying new kitchen tools, and I had a chance to do just that over the weekend when I put some new products from COOKINA to the test. The company is known for its unique cooking sheet protectors, which aim to make cooking and cleaning easier.

The first product I tried was COOKINA Cuisine Reusable Cooking Sheet. This sheet can be cut to size to fit your cookie sheet pan, and acts in lieu of foil. The idea is that you can clean your pans more easily and also eliminate using cooking oils, since it has a non-stick surface. I thought this was great – I usually put foil on my pans just because they get kind of nasty after a while and I don’t want my precious cookies touching a pan that has years of burnt coating on it. I loved the idea of having both a more permanent substitute for foil along with a nonstick surface to bake on! The only thing to be aware of is that, like a nonstick pan, you should use only utensils that are not metal to lift your cookies and other goodies off the tray.

I whipped up a batch of Almond Ghost Cookies for my first test, and it worked out great! It kept its promise of being nonstick – my cookies came right off with no problem, which I was especially glad about since I was using almond flour and not sure what the texture of the cookies would be like. I’ve only cleaned it once, but so far, so good!

I also received a COOKINA Gard Oven Protector to try out for size. I think I speak for everybody when I say that I hate cleaning the oven, so anything that can make that easier is OK in my book! Like the resuable cookie sheet, this cuts to size, and sits cleanly at the bottom of the oven. It can be wiped clean pretty easily, and I also see a benefit to being able to lift it out and shake it off if needed.

Both the oven protector and cooking sheet can withstand heat up to 500 degrees, so I don’t have to worry about ever overheating them. In all, I think these are pretty handy little items – as far as I can tell, you can’t wash them in a dishwasher, which is the only mild inconvenience I could see. But I spent 29 years washing dishes by hand before I ever had the pleasure of owning a dishwasher, so I’m just spoiled now! 😉

Both the COOKINA Cuisine Reusable Cooking Sheet and Gard Oven Protector retail for $12.99 – click here to locate a retailer near you.

10 Halloween Inspired Cookie Recipes

October 16, 2014 by Momstart 1 Comment

Halloween is the beginning of baking season and that’s my favorite time of year. Here are 10 different Halloween inspired cookie surprises.

1. MONSTER COOKIES
2. Gingerbread Vampires
3. Halloween Chocolate Chocolate Chip Cookies
4. “Candy Corn” Cookies
5. Pumpkin {Shaped} Cookies
6. Chocolate Peanut Butter Spider Cookies
7. Candy Corn Cookies
8 Jack-o-Lantern Oreo Pops
9 Gooey Monster Cookies
10 Witch Hat Peanut Butter Cookies

25 Pumpkin Recipes Worth Trying

September 23, 2014 by Momstart Leave a Comment

Today is the first day of Fall and to me Pumpkin is the essence of Fall. I love Pumpkin. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple. Pumpkin purée is sometimes prepared and frozen for later use and it’s super easy to do.

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

July 12, 2014 by Momstart 3 Comments

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.

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.

Here is my recipe:

Bishops Chicken Cacciatore

Ingredients:

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

Directions:

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.

Grilled Chile Lemon Brick Chicken

June 14, 2014 by Momstart 2 Comments

Mexican flavors are my favorite, which is another reason why I SO love working with Hormel, they have a few Mexican brands, one of those being La Victoria. Here is another amazing recipe I received from the Hormel Family!. With a rich tomatillo sauce, this grilled chicken recipe is best when made with a foil-wrapped brick or heavy cast iron skillet to weigh the chicken down when grilling. Grilling perfection.

Grilled Chile Lemon Brick Chicken Recipe

Recipe Ingredients

1 (4-pound) chicken, back bone removed and flattened
Salt and freshly ground pepper
1/3 cup olive oil
1 tbsp chili powder
1 tsp ground cumin
1/2 cup freshly squeezed lemon juice
4 cloves garlic, minced
2 tbsp freshly minced cilantro
1 bunch green onions
For Sauce:
1 cup LA VICTORIA® Green Taco Sauce
Juice of 1 lime
1 tbsp granulated sugar
1/4 cup freshly chopped cilantro

Cooking Directions

Liberally season chicken with salt and pepper. In small mixing bowl, whisk together olive oil, chili powder, cumin, lemon juice, chopped garlic and cilantro.
Place chicken in large resealable plastic bag with marinade and refrigerate overnight.
To make sauce, combine LA VICTORIA® Green Taco Sauce, lime juice, sugar and cilantro in small saucepot and bring to a simmer.
Turn grill to medium-low heat.
Place chicken skin side up and cook 15 minutes or until underside is golden brown.
Turn chicken skin side down and place foil-wrapped brick or cast iron skillet on top of chicken. Cook another 15 to 20 minutes or until skin is rich golden brown in color.
Turn chicken over and increase heat on grill to medium-high. Place green onions on grill 2 minutes or until charred, turning often.
Meanwhile, allow chicken to continue cooking 5 minutes then test for doneness; meat thermometer should register 165ºF.
Move chicken to platter and let rest 5 minutes before carving and serving with sauce.

Chicken Cacciatore Recipe from @eMeals –An Easy, Healthy Dinner Dish

March 20, 2014 by momicles 3 Comments

Chicken Cacciatore Recipe from @emeals –An Easy, Healthy Dinner Dish

By: Ashley

I think chicken is one of those things that is awesome for dinner… but I always run out of things to do with it. Thanks to eMeals, my chicken recipe arsenal is always well stocked. The best part is that even when I’ve been trying to eat healthy, I can still find great recipes with my emeals subscription, which is provided for me since I’m part of the eMeals Blogger Network.

Let me first admit that this isn’t exactly the super traditional Italian dish. First of all, it’s served over rice. It’s also missing some of the extra veggies that a lot of Italian recipes call for. I still absolutely LOVE it though and will make it again for my family. So without further ado, here is the chicken recipe.

Chicken Cacciatore Over Rice Recipe

You will need:

1 c. uncooked brown rice

½ teaspoon salt

¼ teaspoon pepper

1 T olive oil

2 lb boneless skinless chicken breast, cubed

8 oz sliced mushrooms

14 oz can stewed tomatoes (I actually made this with diced tomatoes instead and added a little extra)

¼ teaspoon dried oregano

1 T minced fresh garlic

Cook rice according to package directions to yield 3 c. cooked rice.
Salt and pepper chicken and cook in olive oil in a large skillet over medium heat, covered for 4 to 6 minutes.
Remove chicken and set aside.
Add mushrooms to hot skillet and sauté until tender.
Reduce heat to low and add remaining ingredients except rice then simmer 10 minutes.
Return chicken to skillet and cook 5 minutes more or until done and heated throughout.
Divide into 6 servings; serve each over ½ c brown rice.

Check out eMeals for more delicious and healthy recipes. I love having my weekly meal plan pop into my email once a week!

Ashley is a mom, wife, sister, daughter, friend, and former teacher working to navigate through the mysterious world of Mommyia. Read more about her adventures at @Momicles2010.

Pillsbury Celebrations Made Easy

January 7, 2014 by Momstart Leave a Comment

This is a sponsored post – thoughts are my own.

Pillsbury Celebrations Made Easy

Something we do every year is make cookies or a ginger bread house for Christmas. It’s a tradition that the kids love to do with their aunt that comes to our house for Christmas. This year, Zoe and her made gingerbread cookies and used lots of icing and sprinkles and marshmallows and all kinds of goodies to make great cookies. Zoe had so much fun and went crazy with the sprinkles on some of the cookies. I did catch this photo, the Pillsbury® Funfetti icing works great as a glue for marshmallows and then they include sprinkles and snowflakes which you can see on the Christmas Tree.

Products Used:

Garland Green Vanilla Flavored Holiday Funfetti Frosting

Rudolph Red Vanilla Flavored Holiday Funfetti Frosting

I love baking, and since I had 8 people in my house I need to make sure I had a lot of cookies in the house. I made Mint Fudge Bites mostly for me because I love chocolate and fudge and mint, it’s a great combination. I adore cookies and have a very hard time stopping with just one. These, yeah, I ate almost all of them before our guests even showed up. They were very easy to make and I’ll share the recipe with you very soon.

Products used:

Dark Chocolate Seasonal Cake

Pillsbury Chocolate Icing

And Zoe’s birthday was last week and she gets to take a treat into class. We talked quite a bit about what we were going to make. We decided to make cupcakes and she did the baking. She put in all the ingredients and mixed them up with a spatula. She made the Dark Chocolate Mint Chip Cupcakes.

Products used:

Dark Chocolate Seasonal Cake

The recipe for these beautiful cupcakes will be coming up soon.

Please visit the Pillsbury Baking website (www.pillsburybaking.com), Facebook page (www.facebook.com/PillsburyBaking) and Pinterest page (www.pinterest.com/pillsburybaking) for more baking inspiration

Oreo Delights: Oreo Cookie Cream Cheese Balls Recipe & Giveaway

December 28, 2013 by Momstart 62 Comments

I went shopping at Safeway and picked up two really great ingredients. I picked up Cream Cheese and Oreos and I combined the two to make a magical combination of perfection and addiction. This recipe is sure to please anyone coming over to your house. As always, Safeway provides online support and inspiration for every holiday need on its website, mobile app, Facebook, Twitter and Pinterest pages. And I went to their website to find a really great recipe perfect for Thanksgiving On the Safeway holiday website you can find lots of recipes, tips, wine pairing suggestions and more: http://holiday.safeway.com/.

(I am a Good Cook ambassador and this post includes links to good cook products. I receive free products from them and from Safeway)

Oreo Delights Recipe

Here is our Oreo Delights Recipe:

Ingredients:

1 whole package of Oreo Cookies
1 8 ounce package of cream cheese (softened)

ganache (optional)

Directions:

Use a food processor to combine the cookies and cream cheese

Then use a cookie scoop ( available from good cook) and scoop out balls on a parchment sheet on a cookie sheet then place in the freezer for 15 minutes.

Then you can dip each ball in warm ganache and cool until hard (optional)

I happen to like them right out of the freezer.

Safeway sent us this really amazing gift basket for us to use to create a recipe. And you can win a gift basket as well.

Enter to Win:

Safeway Gift Basket (provided by Safeway)

To Enter:

Tell me what you would make for your next party

Extra Entries:

Use the rafflecopter

a Rafflecopter giveaway