Sunday, March 22, 2015

Recipe Contests and an Amazing Avomole Sandwich!

I recently entered a cooking contest...which everyone that knows me is pretty standard weekend fun for me!  Anyway as great as the sandwich didn't go far in the contest.  NOT because it isn't fantastic but this was one of many voting contests that are .......

#1 a way for the hosting company to garner traffic to their sites
#2 a popularity contest.

NOW before you think this is all sour grapes....or just a loser's bitching I can honestly say EVERYONE in the foodie world HATES voting contests.  I hate them so much that I quit entering any contests with a voting element for almost two years and also quit voting.  YEP  quit cold turkey and guess what I discovered....I had an extra HOUR or more every day to do what I wanted. Seriously that's how many voting requests I was fulfilling every day.

By entering this contest I broke my rule of no more voting contest...but I did not ask for votes...just put it out to see what happened and shared it just because I like to share my recipes!  OH YES I like to win for sure but I also really really like inventing new recipes and these contests give me the perfect excuse to experiment!

Anyway I adore being part of the huge online foodie community most of all and I treasure the true friendships that have developed over the past 5 years! So no more voting contests ever again but good luck to all who do!

Focaccia (or YOUR favorite sandwich bread) is sliced in half and lightly toasted, then spread with guacamole. 
(Guacamole made with 1 avocado 1 tomato 1 bunch green onions and 1 tablespoon Srirache Hot Chili Sauce and 2 tablespoons lemon juice.) 

That is topped with warm pork tenderloin slices 
(pork tenderloin slices that have been pounded to ¼ inch thick and dipped in flour and then beaten egg and then into bread crumbs and sauteed in butter)

A layer of sautéed spinach goes next. 
(1 onion thinly sliced and sautéed in olive oil until lender and light brown in color.  Spinach is added and cooked until soft and the moisture has evaporated) 

Add another two slices of pork tenderloin and sliced avocados.  

After that it’s a layer of smoky bacon cooked crisp and drained which should be topped with a generous portion of shredded 4 cheese Italian combo and shredded mozzarella.  

Pop this under the broiler for 30 seconds just until the cheese melts then place on the top of the focaccia and you are good to go! 

Sunday, January 4, 2015

Super Easy Breakfast

Short and sweet this is a variation of the morning oatmeal I posted a couple of days ago.  This is the healthy if you want a decadent treat toss in a really only need a few....chocolate or carob chips and voila!  Your oatmeal tastes like a Reeses Peanut Butter Cup!!!! Oh Ya!!!

You will need:
1 Banana
1/2 Cup Quick Cooking Oatmeal
14 t. salt
1 Cup Water
1 T. Honey ( I buy local honey; but you use whatever honey is your favorite)
Large tablespoon of peanut butter

Combine oatmeal salt and water in a microwave safe bowl and microwave on high for 2 minutes.
Meanwhile slice your banana.
Top with banana, honey and peanut butter then enjoy!

Yes that's all there is to it! This is a large breakfast for me but perfect for my husband.  For small children this would probably serve two but to make more just double the ingredients!


Saturday, January 3, 2015


Last year Chiquita hosted a fantastic recipe contest; 8 weeks long with one winner each week taking home a $4,000....yes $4,000 cash prize.  Now last year isn't all that long ago since we are still in the first week of 2015 .... so I thought I'd share another one of my losing recipes from that contest.

Now just 'cause this recipe didn't win doesn't mean it isn't a keeper treat!  My neighbors all round the house are my taste testers and  the results were unanimous; everyone loved it.....yes they do give me REAL feedback when I'm recipe experimenting.....

So is the recipe for Banana Pumpkin Pecan Cheesecake will take you about the same amount of time to make these as it does to type the title!  (New Year's resolution: SHORTER RECIPE TITLES!)


24 Pecan Shortbread Cookies divided (3 cups when crushed into crumbs)
½ C. plus 1 T. Butter divided
1/8 t. Pumpkin Pie Spice
2 ripe bananas
1 can pumpkin pie filling (15 oz)
2 T. Orange Zest
1 C. Brown Sugar firmly packed divided
2 eggs
8 oz Cream Cheese room temperature
1 Cup Pecans chopped

Pre heat oven to 350 degrees
Line 13 X 9 baking dish with parchment paper or aluminum foil, extending foil/paper over sides by 2 inches to allow for easy removal from baking pan. Coat with nonstick spray.
Pulse blend 20 (2 1/2) cups) pecan shortbread cookies and pumpkin pie spice until you have just crumbs.
Add 5 tablespoons melted butter and mix well.
Press the cookie crumb mixture evenly onto bottom of baking pan and bake for 15 minutes.
Mix the remaining 4cookies (1/2 cup crumbs), ½ cup brown sugar, 4 tablespoons butter and chopped pecans until crumbly. Set aside.
Blend together the bananas, pumpkin pie filling, orange zest, eggs, cream cheese and ½ cup brown sugar until smooth.
Pour batter over cookie crumb crust and top with pecan/cookie crumble.
Bake in center of preheated 350 degree oven for 45-50 minutes until set.
Remove from oven and cool on rack until room temperature.
Remove from baking pan, fold down the foil or paper and cut into squares.