Ohai. I dropped off the face of the earth for a little while, there.
Not really, but I did go to Disney World with a now-four (!) year old for his birthday.
Can I make it up to you with some goodies?
Betty Crocker sent me this pack through My Blog Spark and it’s pretty fantastic. The Yankee loves him some instant mashed potatoes so he was quite pleased. My favorite thing to do with them? Use the roasted garlic flavor for making these yeast rolls — voila, roasted garlic bread!
Who’s up for your own prize pack? My Blog Spark will send you two boxes of Betty Crocker Boxed Instant Mashed Potatoes (one Roasted Garlic and one Homestyle Creamy Butter), a serving bowl, a trivet and a serving spoon. All you have to do is leave a comment telling me how you like your mashed potatoes. As-is? With lots of butter? Cheese? Chives? Lay it on me. I’ll pick a winner via Random.org after midnight, Tuesday the 21st of December.
Comment number 29 was from Amanda:
I have no idea when I had it the first time, but the last time was this past weekend!
Looks like you’ll be having it again very soon. 😉 Just email me your mailing information to erin at oneparticularkitchen dot com and I’ll get you hooked up. Congrats, Amanda!
True story: the very first recipe I posted on One Particular Kitchen involved RO*TEL. I also use it in jambalaya. And chili. My love affair with the magical can of tomatoes and chiles started in college, though, when Kiddo’s Aunt Burgle introduced me to the classic Velveeta/RO*TEL dip at a UT vs. Alabama football party. We added browned up sausage to it and it was a meal; it’s still a staple in both our households five ten a few years and a few kids later.
- 1 lb. Velveeta cut into 1″ cubes
- 1 can RO*TEL
- 1 lb. breakfast sausage, browned and crumbled
- Heat in a microwave or a slow cooker and stir till melted and combined; serve with chips
CONTEST CLOSED, KIDS! 🙂
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Given this history, when RO*TEL asked if I wanted to join up with them for a giveaway it was a no brainer.
So… anyone interested in queso for 100? A $50 grocery gift card? Goodies for your kitchen with your team’s logo from FansEdge?
I thought so! Entry is easy: just leave a comment here and tell me how you were introduced to RO*TEL queso dip. And if, for some inexplicable reason, no one has introduced you yet, allow me! Grab a coupon here and make some queso, then come back and tell me about how fabulous it was. Just be sure you do it by the DEADLINE: November 5th at midnight central time.
Details: one entry per email address, please; the winner will be chosen at random by Random.org and notified by email, so make sure you leave me a valid email address with your comment.
But wait, there’s more! Also makes julienne fries! You can also go here and enter for the RO*TEL grand prize:
Disclaimer: by hosting this giveaway I’m entered to win a trip to BlogHer 2011; because can’t you just see me hauling Kiddo to California?
Now… let’s hear those RO*TEL stories! 🙂
Fall is here! After a brutal summer in Nashville I’m welcoming fall comfort food with open arms. First up for us? This fantastic pork roast.
I got the recipe for the marinade from Southern Living; for the actual cooking method I consulted StartCooking.com. This turned out great!
This marinates for at least 12 hours, so it’s great to get going the night before.
Bourbon marinated pork roast
- 1/2 cup bourbon
- 1/4 cup Worcestershire sauce
- 1/4 cup water
- 1/4 cup canola oil
- 4 garlic cloves, minced
- 3 tablespoons brown sugar
- 2 tablespoons ground black pepper
- 1 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- Pork tenderloin
- Combine soy sauce through ground ginger in a large zip-top bag or a shallow container; carefully drop in pork and seal or cover and put in the fridge; let it sit at least 12 hours
- Preheat oven to 450F; remove pork and discard marinade; sprinkle pork with salt and place in dutch oven or on roasting rack, fat side up
- Roast at 450F for ten minutes, then 250F for another 50-80 minutes until a meat thermometer measures 160; let the meat rest for 15 minutes before slicing.
We had this with almost no-knead bread and roasted broccoli. Yum. Happy fall!
UPDATE: We were able to raise $1000 for Second Harvest Food Bank today. So great!! Thank you to everyone who baked and helped and ate, and a huge thank you to Love and Olive Oil for organizing the whole thing.
You want to help after the Nashville flood. You also want cupcakes.
We are raising money for Nashville’s Second Harvest Food Bank. With cupcakes.
It’s like it was written in the stars! Stars made of yummy frosting.
Nashville food bloggers are holding Sweet Treats for Flood Relief Saturday, May 29th 1:30 pm to 4:00 pm at The Green Wagon in East Nashville (1100 Forest Avenue in East Nashville)
Something I love about the way we are Nashville is that everyone is pitching in with what they do best. Strong folks are tearing down drywall. Animal-minded folks are taking in foster animals and donating food to animal shelters. Everyone is cleaning out their closets and donating to shelters. Folks are emptying out their wallets. We are finding the needs and who can fill them. The Volunteer state is alive and well.
And this little group of people? We can cook. And, thanks to Lindsay of Love and Olive Oil, we have the privilege of using that ability to help out. So won’t you come see us? Let us know on Facebook (where you can also see a list of participating bloggers) or, heck, just show up. We’ll have a great assortment of goodies — not just cupcakes! — so come on down. Heck, you might even get to meet the Kiddo (he’ll be the one with the Cheerios).
Wanna bake too? Or just help out? Shoot an email to Lindsay. The more the merrier! We’d love your help spreading the word, too! You can download a PDF of the 8×11 poster here.
On the menu from me? Blue velvet cupcakes and Sandy’s chocolate cake!