Everyone has that one friend. The daredevil who laughs in the face of danger, chugs the hottest salsa and takes on all challengers to eat the fieriest chile peppers. You may have gotten married to one of these guys and perhaps even borne children who may or may not yet possess the penchant for spices that singe the palate and whet their appetite for adventure. There is a perfect gift for these lead-bellied loves of our lives: introducing Fuego Box, a hot sauce delivery service designed to pack the heat.
With Fuego Box, you choose monthly or quarterly deliveries that include your choice of 1 or 3 bottles of expertly curated, hard-to-find small batch sauces and spices that will break a sweat fast. Not in the mood to commit? Fuego Box also offers a la carte bottles of subscriber favorites in their Hot Sauce Shop, as well as seasonal special delivery boxes like the limited edition Father's Day Fuego Box we received for review. Dad's Spicy Box of Awesome came in a seriously awesome wooden crate with the Fuego Box logo burned into its sliding lid:
Nestled inside Dad's Spicy Box of Awesome were five generous full-sized bottles of burning hot deliciousness:
Bee Local Hot Honey
Purple Panda Chili Oil
Hoff Sauce
Laguna Salt Smoke Ghost Pepper Salt
World's 1st Dry Hot Sauce by Vesta
Now, I don't know if it's because I am super special or something, but our Fuego Box came with an extra little bottle of Marie Sharp's BEWARE Habanero Pepper Sauce, seen in the photo above at bottom left. It is reassuringly labelled "Comatose Heat Level" and "XXXXX." It is actually the only brand in the box that we have tried before because Annie, our favorite dental hygienist, is from Belize and brings it back by the caseload. She and Bob trade seeds and cuttings from the garden and she gave him a bottle of Marie Sharp's last year. Anyway, the stuff is good and HOOOOOOT.
Another thing that is clear about the Fuego Box curatorial mission is that the stuff they include looks pretty darned cool. I mean, hot. Or at least very well-designed. I know "artisanal" has become a bit of a hipster cliche but everything in this box looks as good as it tastes. It's obvious that the individual makers put as much effort into packaging as they do to making their sauces, which warms the little cockles of my BFA-in-graphic-design snob heart.
Locally produced, small batch goodies that look great in your pantry? Win!
I also love the variety in this Fuego Box. The Purple Panda Chili Oil is a nice version of the Asian home classic that I had run out of and the Hoff Sauce is a great replacement for your "basic" hot sauce but the Laguna Smoked Ghost Salt and Benny T's Vesta Dry Hot Sauce offer a totally new way to add spice with a little finishing flourish. And the Bee Local Hot Honey infused with Scorpion Chili Peppers is just totally off the wall good for everything from livening up your Greek yogurt and granola to dipping fried chicken or making a hot (literally!) toddy.
All in all, Fuego Box made a great Father's Day gift but one that fire-loving foodies of all genders and generations can agree on.
It may not be Thanksgiving yet, but it's always a good time to think about what what you have to be grateful for.
Schwan's is donating 250,000 meals to Feeding America and asking consumers to help in the fight against hunger by sharing what they are thankful for via their Facebook Page. Each “thankful” message that is shared will trigger an additional five-meal donation to Feeding America! And on “Thankful Thursdays” every week through the duration of the program, meal donations to Feeding America will be doubled.
I'm thankful for my family and friends and the fact that we have food enough for my kids to turn their noses up at, which they do waaaaaay too often. We got to try some new items from Schwan's recently and the kids actually enjoyed consuming them. I wasn't surprised that the Bacon, Egg & Cheese breakfast Toastwiches were a big hit.
They're basically toaster pastries filled with cheesy eggs and bacon, what could be bad about that? Not. One. Single. Thing.
We also got to try the Lasagna Roll Ups. They come sans sauce, which I thought was peculiar but the kids preferred them without sauce anyhow. Weirdos. They were really tasty but I wished there were more than four rolls in the box.
The biggest surprise was the Beef Pot Pies. I didn't manage to snap a photo of them but they were really yummy, with big chunks of stew meat and veggies in a flaky crust. Mmm. Even Bob, who generally eschews prepared foods, was totally into them.
I've had a crush on the Schwan's retro yellow delivery truck for years.
Do you have a Schwan's story or want to share something you're thankful for?
In accordance to the FTC Guidelines and the WOMMA Code of Ethics, I am disclosing that we received product samples to facilitate this review. No compensation was provided. All opinions are, as usual, entirely my own.
Forget about yesterday, today is #FreshMade! Each day we have a choice, a choice to do the same old routine or do something unique and different. What have you wanted to do for a long time? 2013 is almost halfway over and it’s time to do something new. It’s time to grow, it’s time to make your dreams a reality.
Chick-fil-A is helping you make today #FreshMade, by creating new menu options that you can feel good about! They are introducing 3 new premium salads and an improved wrap all under 430 calories made with premium ingredients.
Take your taste buds to greener pastures.
Enter to win two Chick-fil-A Salad Coupons using the form below:
In accordance to the FTC Guidelines and the WOMMA Code of Ethics, I am disclosing that this information was provided in return for the giveaway prize. No compensation was provided. All opinions are, as usual, entirely my own.
I recently had the opportunity to try a three day juice detox from BluePrint Cleanse. Read my guest post about the experience over at DietsinReview.com.
One of the best ways to enjoy life and live a little is to have spontaneous get-togethers. Of course, not all of us are born hostesses who can throw together a party in an instant. Some of us have to wing it.
In my youth, entertaining used to be pretty simple- buy a twelve pack and a couple of bags of chips or uncork a bottle of wine. Now it's all about cocktails and hors d'oeuvres. I maintain, however, that foodie doesn't need to be fancy. As long as it looks moderately appetizing and tastes fantastic, your friends will be happy.
Here's the easiest, quickest, gourmet-ish snack you can make. Take one bottle of Fischer & Wieser Original Roasted Raspberry Chipotle sauce. Pour about 1/4 of it over a block of cream cheese on a pretty platter. Surround with crackers. Devour.
The last time I did this, we went through two blocks of cream cheese. Nom. This stuff is also unbelievable for leftover Thanksgiving turkey sandwiches. They sent a copy of their catalog along with this bottle of sauce and I want literally one of everything. Perfect pantry goods for insta-parties!
Check out this easy gourmet dinner suggestion using Fischer & Weiser Whole Lemon & Fig Marmalade:
Chicken Breasts with Whole Lemon & Fig Marmalade
Figs have been rated as one of the world’s healthiest foods, and have been found to aid weight loss, lower blood pressure, and promote healthy bone density.٭ With only 2 main ingredients, this recipe couldn’t be easier, healthier or more delicious!
Prep Time: 5-10 minutes
Cook Time: 35 minutes
Serves 4
1-1/4 cup Fischer & Wieser Whole Lemon & Fig Marmalade non-stick cooking spray
4 boneless, skinless chicken breasts
salt and pepper to taste
Preheat oven to 350°. Spray baking dish with non-stick cooking spray. Arrange chicken breasts in baking dish; spoon marmalade over breasts. Sprinkle with salt and pepper to taste. Bake for 35 minutes, basting frequently with more marmalade. Remove chicken from baking dish and place on warm platter. Pour cooking juices over chicken as sauce. Garnish with fresh parsley and lemon slices if desired. Serve with a tossed salad and a side of rice, and you’ve got dinner!
Visit Fischer & Wieser on Facebook and follow them on Twitter and Pinterest. Try not to drool on your keyboard.
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In accordance to the FTC Guidelines and the WOMMA Code of Ethics, I am disclosing that I received a sample of the sauce shown to facilitate this review. No compensation has been provided. As usual, all opinions are my own.
Some of my favorite local restaurants have added sweet potato fries to their menus recently, so I was pretty happy to hear about Ore-Ida Sweet Potato Fries, since my kitchen is a no-fry zone. We've always had good results with their Steam n' Mash and assorted french fries, so I set out for Sam's to buy a ginormous bag of them to try out. Here's a look at my shopping trip:
Back home, my mission was to concoct a recipe for a dip to go with the sweet potato fries. Now, I'm not a dip hater but I must admit that I did not grow up with stuff to dip into other stuff. Salsa, guacamole, hummus… yeah. But dips, cheese balls, spreads? Not so much. Bob's mom and aunts always telling me about the delicious dips they make and I am completely baffled… I never think about dips unless we're having a party. Must be a regional thing. Or an only child thing. Anyway, I was on a mission to create a dip. Bear in mind that my children are even more dip-phobic, eschewing the ketchup and ranch dressing that most of their peers lap up.
Here's another family secret: summertime makes me hot, tired and cranky and I loathe cooking. I want to do a reverse hibernation routine and sleep until the heat goes away. It's been over 100º for a while now, so I've been making a lot of sandwiches and seeing what I can use up in the fridge. Since I picked up that lovely pork shoulder, however, I realized I needed to actually cook something. Sigh. I'm not much of a by-the-book girl (really?!) and tend to fudge recipes together haphazardly with a dash of inspiration, whatever's in the pantry and a healthy dose of hope. I usually do a Southern-style BBQ with this cut of meat, which would be good with sweet potato fries but I kind of wanted to veer away from the obvious so I decided to go South American. Or, rather, my version of South American, which has largely been shaped by Andrew Zimmern, Perez Prado LPs and flipping through my mom's foodie magazines. I hear it all starts with a rub. Our garden is parched so I'm going to go with what's in the pantry, spice-wise:
Okay, mixed all that up and smeared it all over the pork shoulder, which I then tossed into the slow cooker on a bed of two sweet onions, chopped. Time for the sauce component. Hmm, what do I have that needs to be used up?
Excellent! It's gonna be Argentinean pulled pork. Not sure if such a thing exists in nature but I think it will be delicious, especially with some sweet potato fries. Nom nom nom. Power turned up to high, should take five hours or so. Already smells good. I am now very, very hungry.
On to dip concoction. South America. Carmen Miranda. Fruit! Let's do something with mangos, like a south-of-the-border chutney. Here's what I have on hand:
I am throwing all of this together in the Ninja and blending it smooth. If I substituted tequila for vinegar and lime for garlic, it would be a pretty delicious margarita but, no, this is clearly going to be a sauce. Right? Well, maybe once I bring it to a boil on the stove and reduce it. It's kind of a sweet/savory glaze, like a smooth chutney.
I wanted to make another dip since that one was so sweet, so I cobbled together another "what if…" recipe using the edamame I bought at Sam's. I suspect you could also use peas for this. I apologize because I totally managed to erase the photos of my ingredients and prep on this one. Suffice it to say that there was a lot of pea green puree. I had a wedge of very nice Wisconsin blue cheese, some greek yogurt and smoked paprika which I added to about three cups of cooked edamame. It ended up being very chunky and delicious, although it would have been even more yummy if I had bought the right kind of bacon instead of maple-flavored, which I decided would not fit any kind of South American menu. Whoops.
Here's a photo of the Ore-Ida Sweet Potato Fries in their frozen state, waiting for the oven to preheat. In less than half an hour, these things are going to be crunchy and even more golden orange. Mmm.
I added some Heinz Ketchup to the mango chutney to make it more palatable to the kiddos. Oddly, it made it taste kind of like worcestershire sauce. Would you like to see some artsy photos of our dip selection?
Behold! The star of the show and the condiments! I really dig this color palette.
The big bummer was that my pork was not nearly ready by suppertime. This is a constant problem for me with the slow cooker, I always sorely miscalculate cooking times. Whoops. So this is what the kids got for dinner:
And here's Roo, sampling a fry. Thumbs up, although she didn't like either dip. Oh, well.
Luckily, we had some leftover ribs in the freezer which I microwaved in a flash, so Bob and I didn't have to resort to chicken nuggets. I also made some slaw. (Too much celery seed. Argh!)
Honestly, the Ore-Ida Sweet Potato Fries were the highlight of the meal for me. They were crispy on the outside but mushy on the inside and not too sweet. My mango sauce was a bit too sweet as a dip, I think I'll add some shoyu to the leftover and use it to marinate some fish or shrimp. The edamame blue cheese dip, however, was awesome. It was good on the fries but I actually prefer them au naturel, with a sprinkle of sea salt. Tomorrow, I think I'm going to make some burritos with them and the pokey pork, perhaps some corn niblets and black beans…
What kind of menu would you include Ore-Ida Sweet Potato Fries in? Dip or no dip? Sweet or unsweet? Let me know!
In accordance to the FTC Guidelines and WOMMA Code of Ethics, I am disclosing that this project has been compensated as part of an #OreIdaFries shopper insights study for Heinz with #collectivebias. All opinions are, as usual, strictly my own.
her comment... My favorite sandwich is roast beef on whole wheat bread with lots of veggies and colby-jack cheese!
I fell in love with Boar's Head in Memphis. There was a sandwich shop there that touted its superiority but I had never really given that much thought to deli meat and cheese. It was an epiphany. When we moved to Wichita, I was glad to see that there was a huge Boar's Head selection at our local Dillon's. We typically keep their Maple Honey Turkey and Colby Jack cheese in the house, plus sliced Pepperoni and assorted mustards and sauces.
To enter and win a $25 gift card to try Boar's Head, please comment on this post and let me know what your favorite sandwich is. Entries will be accepted through April 27th and I'll pick the winner using Random.org. US readers are eligible.
The biggest epiphany I've had over the course of the 31 Days campaign is that it's not really what you eat as much as how much you eat. Well, obviously, what you eat is kind of important but it's amazing what strides you can make when you just cut down portion sizes. "Big deal!" you say, "I just eat a little sandwich for lunch." Have you ever looked at the nutrition statements on your bread? I really had no idea a tiny slice could pack so many calories! And without many extra nutrients, either, but with plenty of high fructose corn sugar. Egads, what was I thinking?
Arnold and Oroweat Sandwich Thins are a good alternative to regular sandwich breads. They contain no HFCS, are an excellent source of whole grains and dietary fiber, and only contain 100 calories per serving. Conveniently, they are also delicious. They make great traditional sandwiches but also work well as bases for portion-controlled homemade pizzas. I really wish the Seedless Rye variety was available in Kansas! These have become a great staple for me.
Here's a yummy serving suggestion that only looks decadent:
Simple Steak Sandwich Recipe courtesy of Food Network Chef Claire Robinson, 2010
4 Arnold® or Oroweat® Multi-Grain Sandwich Thins® rolls
1 pound strip loin steak, trimmed
4 tablespoons olive oil, divided
1 large Spanish or Vidalia onion, thinly sliced
1 large bell pepper, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
Place steak in freezer for 30 to 45 minutes to make slicing easier.
Heat 2 tablespoons olive oil in a large sauté pan over high heat. Add onions and season with salt and pepper to taste. Begin cooking onions and when caramelizing begins, as noted by onions starting to turn brown, add in bell pepper slices and sauté until warm. Add a tablespoon of water as necessary to deglaze pan, and cook onions and peppers for a total of about 15 minutes.
Slice cold steak into thin strips and brush with remaining oil. Season with salt and pepper to taste. Heat a griddle pan or large skillet over medium-high heat. Cook steak about 1 minute per side.
Place several slices of cooked meat on the bottom half of a Sandwich Thins® roll, and add hot caramelized onions and peppers. Top with the other half of the Sandwich Thins® roll.
Yield: 4 sandwiches
BYOC – Be your own chef MOMENT: Add in a cheese, like provolone or American, to turn this into a simple cheesesteak recipe!
Disclosure: In accordance to the FTC Guidelines and WOMMA Code of Ethics, I am disclosing that I received samples of Arnold and Oroweat Sandwich Thins in a cute gym tote in order to facilitate this review but all opinions are decidedly my own.
My first "real" job (i.e. non-record store) was at a cookie bakery in Seattle, so I know of what I speak. I am a cookie aficionado and these are probably the all-around winner in our household. I used to bake them primarily for my stepfather, since he likes pumpkin pie and it leaves me ambivalent. Not enough chocolate in there! Anyway, I bet you're sitting on some leftover cans of pumpkin from Thanksgiving. Go bake up some happiness.
Pumpkin Chocolate Chip Cookies
2 cups flour
1 cup oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla
1 cup solid-pack pumpkin
1 cup chocolate chips (I prefer dark chocolate)
1/2 cup nuts (I like walnuts)
Preheat oven to 350ºF.
Combine flour, oats, baking soda, cinnamon and salt in bowl; set aside.
Cream butter, add sugars and beat until fluffy. Add egg and vanilla, mix well. Add pumpkin and mix thoroughly, then stir in flour mixture slowly, making sure it is evenly mixed. Stir in chocolate chips and nuts. Drop batter by spoonfuls onto greased cookie sheet, allowing room for spread.
Bake 20-25 minutes, until cookies are springy in the center. They should be very cake-like.
I wasn't actually planning to post this recipe (it's up by popular request!), so I didn't take pictures of the finished cookies. I did take some pictures of the pies I made for Thanksgiving, though, so take a gander:
Yes, the pecan pies did have lots of gooey chocolate in them. Mmm.
This time next week, I'll be in Denver watching ten aspiring burgermakers compete in the Red Robin Kids' Cookoff. One of the contestants, twelve year old Donovan, is from Wichita and I was invited to be a correspondent at the event to cheer him on. I am pleased to say that Donovan is currently the leader in the online voting with his Mt Vesuvius Burger, a sweet and spicy concoction featuring his homemade Lava Sauce, plus crumbled blue cheese and bacon. Mmm, bacon.
We had the pleasure of meeting Donovan's family and having dinner with them at our local Red Robin, on the Waterfront in NE Wichita the other night. He is a really cool kid!
Donovan likes math and science best in school, although he's also very good at geography– hence the "Mt. Vesuvius" reference. He plays viola with the Wichita Youth Symphony and composes music. He's also a lot of fun to be around. I wanted Roo to interview him but she was pretending to be shy. Jasper, not so much.
Here's a video of Donovan from local channel KWCH:
Several locals have already asked for Donovan's burger, so hopefully it will be added to the regular menu! Be sure to vote for Donovan every day. The whole Red Robin Kids' Cookoff will be broadcast live online on Thursday, December 9th at 10am MST. If you'd like to tune in, sign up for the webcast.
Disclosure: My travel and lodging are being provided by Red Robin in exchange for my services as an event correspondent.
My kids are sodapop beggars, probably because their parents are addicted to a certain diet fizzy drink. Because I am the meanest mom in the world, I try to limit their intake of carbonated sugariness, preferring to give them natural juices, milk and water. Juicy Juice has come out with a great compromise: Sparkling Fruit Juice.
All the bubbly goodness of sodapop but made with all-natural fruit juices in a sleek recyclable can, with even less sugar per serving than regular Juicy Juice. It comes in three flavors: Sparkling Apple, Sparkling Berry and Sparkling Orange. Pour it into fancy stemware and you've got an elegant non-alcoholic drink. (Or pour some booze into it and keep it away from the kids. I won't judge you.) My one complaint is that it comes in packs of four, which seems odd. I would prefer a six or eight pack, if not a dozen.
Disclosure: we received samples of Juicy Juice Sparkling Fruit Juice in order to try it and give our expert opinions. The kids were split between berry and apple, while mommy and daddy liked the orange. Now you know.
The Dark Chocolate Delight Jumbo Caramel Apple serves 8-10– really! It's that big and rich, even for a family of chocoholics. It took my family of four two days to finish! The dark chocolate coating is smooth and dreamy but also features dense chunks of dark chocolate for some extra oomph. And the caramel is to die for. Usually I am all about chocolate but if I could bathe in Mrs. Prindable's caramel, I would. It is that decadent and delicious. I'm actually salivating as I am typing right now.
I also love the sparkliness of the Hanukkah Dreidel Jumbo Caramel Apple. If you get the milk chocolate walnut pecan flavor, you can almost imagine it's haroset…
Mrs. Prindable's Gourmet Apples would make an impressive and appreciated gift for teachers, coaches, hard-to-buy family members and your favorite bloggers.
her comment... I always have an assortment of cards and gift cards on hand... just in case I need a last minute gift or just to say thank you.
NESTLÉ Family wants to help you and your family with get ready for the holidays by providing you with some great products to aid in your entertaining, including the newly released cookbook, Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family, from Christy Jordan, who blogs at Southern Plate and a bundle of free coupons from CARNATION® Evaporated Milk, TOLL HOUSE® Morsels, TOLL HOUSE® Refrigerated Cookie Dough, JUICY JUICE® and STOUFFER’S®.
To enter and win a copy of the Southern Plate Cookbook and full-value coupons for selected NESTLÉ Family products, please comment on this post with your favorite way last-minute holiday ideas.
Entries will be accepted through December 8th and I'll pick the winner using Random.org. US readers are eligible.
