Happy 3rd Birthday to Gourmet Mom!
3 years ago I started writing this blog as a creative outlet to encourage more family fun in the kitchen. I definitely had some not-too fantastic posts when I first began, but at least I
started off with chocolate...
I have loved hearing your kitchen adventures and sharing our own with you. So much, in fact, that I wanted to give one of you something really special....
Yep, we're giving one lucky Gourmet Mom reader a brand new iPad loaded with Kraft Food's fabulous app, Big Fork Little Fork!!
(Note: I don't have and iPad so I'm insanely jealous. Hopefully GourmetDad will take the hint and get me one for Christmas.:))
TO ENTER:
Time is up!
Our lucky winner is:
The Karlinsey Family who said...
"the number one thing on my christmas list is new knives"
Now, Karlinsey Family, you didn't have an email address on your blog profile, so I left you messages on both your blogs. You need to contact me within 3 days to claim your prize or we'll have to pick another winner (sorry, we've got to get it out in time for Christmas!). So, please shoot me an email w/ your address and it's yours!
Open to US Residents. We'll chose one winner via random.org to receive a 16 gig WiFi iPad on December 16th.
If you haven't checked out
Big Fork Little Fork, it is a fantastic resource for you and your kids in the kitchen! It's designed to bring both parents and children in the kitchen to make cooking a family affair (and a fun one at that!). Anything that brings your family together in the kitchen gets two thumbs up from me.
This holiday season, Kraft Foods teamed up with celeb Chef Marcus Samuelsson to bring in an exclusive recipe collection for
Big Fork Little Fork. The new content contains globally-inspired recipes, how-to videos and a ton of tips and tricks from Marcus himself to show just how easy it is to get everyone involved in creating meals together.
As a teaser, here's the recipe from the app for Red Grits (pictured above). This side dish is a great alternative to rice and pasta, and particularly good served with shrimp, as they do in the Low Country of South Carolina and other regions of the American South.
RED GRITS
Prep Time: 5 min. Total Time: 20 min. Makes: 4 servings, about 2/3 cup each.
What You Need
1 Tbsp. olive oil
1 tsp. tomato paste
1/8 tsp. smoked paprika
½ cup old-fashioned grits
1 cup finely chopped tomatoes
1 cup tomato juice
1 cup fat-free reduced-sodium chicken broth
¼ cup KRAFT Shredded Colby & Monterey Jack Cheese
2 Tbsp. chopped fresh basil
Make It
COOK first 3 ingredients in medium saucepan on medium-low heat 1 min. Add grits; cook and
stir 2 min. Add tomatoes; cook and stir 2 min.
STIR in juice and stock; simmer 10 min.
TOP with cheese and basil.
How to Wash Fresh Herbs: Always wash fresh herbs before use. Rinse small bunches under cold running water and blot dry. When you need to clean a large amount of herbs, fill a large bowl or clean sink with cold water and swish the herbs around to remove any dirt. Remove the herbs from the water and dry in a salad spinner or gently blot dry.
Nutrition Bonus:
The combination of tomatoes and tomato juice not only adds color and flavor to the grits, but it also provides a good source of both vitamins A and C. Carb Choices: 1 Nutrition Information Per Serving: 160 calories, 6g total fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 360mg sodium, 20g carbohydrate, 2g dietary fiber, 3g sugars, 6g protein, 20%DV vitamin A, 15%DV vitamin C, 6%DV calcium, 6%DV iron.
Disclosure: Thanks to Kraft Foods for providing the iPad and app for this giveaway. Thanks to GourmetDad for providing me an iPad for Christmas (hint, hint!). I was not compensated in any way for this post and all opinions, as always, are my own.
These were actually inspired by those giant Christmas suckers they have at Wal-Mart right now (and yes, I bought a bunch...)
They're super cute wrapped as little "candies'. Simply wrap in a piece of cellophane and tie the ends with ribbon. One or two of these would be adorable on top of a cookie plate!
What makes these super easy is that I went to my stand-by favorite, Betty Crocker Cookie Mix, to whip up the dough.
Divide dough in 3 pieces, tint one red and one green.
Roll out one section of dough into a 9” x 11” rectangle. Roll out the second section of dough into the same size. Repeat with third section of dough and stack all rectangles on top of each other. Roll all together into a log.
Cut 1/2" slices with a very sharp knife.
