The new year is upon us and as people are making and breaking their New Year resolutions, I’m trying to keep it real. I don’t need a new year to tell me to lose weight, eat healthy, or get to the gym. My pants already tell me those things after every holiday, Valentines, Easter, Halloween, they all have beat Christmas to that punch line.

So, resolutions?

Yea, I’m not that king of girl.

But as after every candy exploiting, sugar coma inducing, fattening holiday, I do try to eat healthier.
I started out this New Year with a chicken dish. I love blue cheese with pears. I often make a Caramelized Pear and Sage Crostini that pairs blue cheese with pears, one of my favorite appetizers, and a Blue Cheese and Pear Tart that is pretty amazing too. So I figured how can I go wrong?

I got this recipe from The Whole Food app I uploaded to my new IPad. (Thank you Santa)

Tender juicy chicken served on a bed of wilted spinach, with warmed pears and blue cheese spooned over the top. This is an easy to make recipe that comes together in under half an hour.

If you like blue cheese, this recipe is for you!

Happy New Year!

Recently I teamed up with Foodbuzz and American Express, sharing with you my six ingredient Chicken Fajita Nacho recipe as part of their Dinner@6 program. There was also a $100 American Express gift card up for grabs for one lucky commenter.

And we have a winner!

Using the random number generator, I got the number 41.

Congatulations to Susitravl.

You are our winner! Please e-mail me your address and we’ll get the gift card in the mail!

And this is her  favorite six ingredient recipe. Not only am I drooling, I have it in the crockpot right now!:)

Contest Now Closed!

Congratulation to #41,

This recipe comes from when I was a single, full time working gal. After working a full day on my feet, I wanted something quick and easy for dinner that, would also please a man. Something hardy!

A local grocery store that I use to shop, sold a pre-made fajita meat and I would pick it up for fast meals. We would roll it in tortillas, top a salad, or make the boyfriend’s favorite, Chicken Fajita Nachos.

Those days are a distance memory. That grocery store is no longer there, I married the boyfriend, and we live in a different city. But I still make Fajita Nachos!

Foodbuzz and American Express has teamed up and selected 20 bloggers to create an original recipe with six ingredients or less, as part of their Dinner@6 program. I was lucky enough to be selected, and this is my recipe!

Now a little bit older, and hopefully a little bit wiser, I realize how easy and  cheap it is to make my own fajita mix.

I  saute some chopped onion and pepper together in a little oil for a few minutes while I’m cutting up my chicken. I’ll use either breast or thighs, but I like to cut up the chicken into small pieces. It cooks a lot quicker, and that’s important when your dead tired , and your dogs are barking.

Now add the chicken to your veggies and cook until the chicken is  no longer pink. Season with salt and pepper.  Add a can of drained, rinsed black beans to your fajita mixture and your ready to layer your nachos.

I like to put a layer of chips down, then half my chicken fajita mix. A layer of Mexican blend cheese tops the first layer and then you repeat ending with cheese on top. Stick it under the broiler for a few minutes to melt the cheese and dinner is ready!

Serve with some salsa, sour cream, or guacamole.

Six ingredients is all it took.

1. Onion
2. Peppers, I used a green one and a red one.
3. Chicken
4. Black beans
5. Mexican Blend Shredded Cheese
6. Tortilla Chips

It’s truly a family favorite and so easy.

Now, For the contest!

Do you have a favorite recipe using 6 ingredients or less? I would love to hear about it.

As part of the Dinner@6 contest sponsored by Blue Cash PreferredSM, American Express provided me with a $100 gift card to give out to one lucky commenter. Sound off in the comments for a chance to win big!

I’ll randomly select and contact the winner on 9/30/11 

What is your favorite six-ingredient recipe?

Just Legal Mumble Jumble below.

As part of the Foodbuzz Tastemaker Program, I received a $100 stipend and $100 dollar gift card to give to one lucky winner.  This post is also my entry into a  contest. All thoughts and opinions are 100% mine!

The Sweepstakes is open only to residents of the United States and the District of Columbia who are at least eighteen (18) years old at the time of entry. For complete contest rules: http://bit.ly/pu1OG0

I’m linking this post toTidy Mom’s  I’m Lovin It

It’s all about lavender today!

Lavender and Food!

I was excited to be picked this month in Foodbuzz’s 24,24 event. It’s about 24 featured publisher bloggers, making 24 unique meals, occurring around the globe during  a 24 hour period of time.

I got to take a trip to the lavender fields, and create a delicious lavender scented luncheon for my girlfriends.

These pictures are taken at the Mt Shasta Lavender Farm locate in the shadow of the majestic Mt. Shasta.

But… the mountain decided to hide behind the clouds today.

It is located on a hill, overlooking the valley and out in the middle of no where. It’s huge, and due to cooler weather this Summer, it’s absolutely beautiful and still in full bloom.

I brought a couple of my girlfriends, Michelle and Jennifer, and we frolicked in the lavender fields. We walked around the 90 foot labyrinth and strolled through rows and rows of lavender.. We cut our own fresh flowers, sampled lavender lemonade, and shopped in the gift shop. I think lavender is such a romantic, versatile  herb. Besides buying the fresh flowers, I had to buy some cookies to munch, culinary lavender for our dinner, and a bottle of essential oil.

There are many natural benefits to Lavender oil. It’s calming, relaxing, and refreshing. I love the oil I bought.

You can use it for…

Fatigue

Add a few drops to a hot foot bath and soak your feet to help fight fatigue. The soles of your feet are porous and so the lavender reaches your blood stream rather quickly.

Headache

A drop or two rubbed on your temples or on the back of your neck can offer relief from headaches.

Insomnia

T o help induce sleep, put 3 or 4 drops of the oil on your pillow.

Lavender Bath

For aching muscles, relaxation, or stress, add add 6-8 drops of oil to your bath water. Add the oil to a little milk or to some Epsom salt to help disperse the oil in the bath water.

Body Salt Scrub

I made some Lavender Body Scrub using a box of Epsom salt, roughly 6 ounces of body wash, and about 25 drops of the oil. I mixed it up, packaged it in these little plastic containers that I found at JoAnnes, and dressed them up all pretty as party favors.

A Word of Caution! Don’t use glass containers, you don’t want anyone to drop it and have it break in the shower.

Room freshener

Put a drop on the light bulb and turn on the light to freshen a room.

Laundry

Add a few drops to a clean cotton cloth and throw it in the dryer. It gives bed sheets, pillow cases, and towels a relaxing scent. .

Linen Spray

Add 5-10 drops to distilled water to it make  lavender water, use it to spritz  on linens and in your lingerie drawer. Spray your pillow for a relaxing nights sleep. I bought these little spritzer bottles in the paint section of Michaels. Another good party favor!

After I made the linen spray spritzer for the girls, I poured some in my pretty cologne bottle from Germany. I’m going to use it for ironing water.

Besides the many natural benefits, lavender can be used in cooking. Anywhere rosemay can be used, lavender can be substituted.

I had a lovely lavender luncheon planned. Look how simple, yet pretty, my table was!

Every food had lavender into it. For people who think lavender is too perfumed, or taste like soap, I beg to differ. The flavor was subtle and complementary. I believe I even changed that soapy notion from the minds of my guests.

The Menu

Lavender Lemonade

Chevre Cheesecake with lavender

Chevre de Salad

Lavender Creamed Chicken with Baby Squash

Lavender Honey Ice Cream

Lavender Shortbread

Lavender Infused Truffles

We started our party with an appetizer of Lavender Cheesecake with Biscotti Crust. I made the Chevre Cheesecake substituting lavender for the rosemary. It worked splendidly and these are always a hit. I cant seem to keep them out of the hands of my daughter either. She loves them!!

Jennifer, Sue, and Michelle

We all huddled around the kitchen, the heart of the home. Of course, that’s where the food and drink was.  I served a light wine that Sue and I made. We having been playing wine maker, and made a Sauvignon Blanc. We had what is called a stalled fermentation. The yeast quit eating the sugar, resulting in a low alcohol,  sweet wine. Now we know better!

It was refreshing on such a hot afternoon.

I also served a lavender lemonade.

This was sweet, tart, and so refreshing. The lavender really is a background flavor, making you wonder whats in there. I placed a sprig of lavender in each glass.

Lavender Lemonade

1 cup sugar

1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems

1 cup freshly squeezed lemon juice, strained

Ice cubes

Lavender sprigs for garnish

Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.

Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).

Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.

Pour into tall glasses half-filled with ice or refrigerate until ready to use.

Chevre de Salad

Our next dish was a salad of spinach and arugula. I dressed it with a vinaigrette and topped it with a medallion of goat cheese. Breaded with Panko bread crumbs, thyme, lavender, and a little pepper, it’s baked in the oven just until warm and placed on the greens. I was going to drizzle it with a little Lavender infused honey that I made for the ice cream, but I forgot.

Little side story about some lavender honey. When I went to San Fransisco two years ago for the Blogher Food Conference, I drug my roommate, poor Maria, from store to store at the Ferry Building in search of Lavender Honey. We finally found it in the last store. Figures! Anyway, that little bottle of Lavender Honey, if my memory serves me correctly, cost me $22. oo. Yes, like an idiot, I paid $22.00. But I wanted it, hunted it down, and fell in love with it. I used it as a special treat and would drizzled it over my yogurt and homemade granola. Now that I know how easy it is to make my own, I can have it anytime!!! It would also make a great gift!

To make Lavender Infused Honey

In a small saucepan, heat 1/2 cup honey and 2 tablespoons of the lavender. When it’s warm, remove from heat and let steep for at least 1 hour. Strain and enjoy on cheese, toast, or yogurt. I also used it in the Lavender Honey Ice Cream.

Our main entree was a Lavender Creamed Chicken. I served it on a bed of Angle hair past and it soaked up all my cream sauce. But it was there, and it was delicious.

Lavender Cream Chicken

* 4 boneless chicken breast

* 1/2 pint heavy cream

* 1 tablespoon sweet butter

* 1 tablespoon virgin olive oil

* 2 lg. shallots finely chopped

* 1/4 cup good white wine

* 1/8 teaspoon Thyme

* 1/8 tablespoon Lavender crushed

* salt & pepper to taste

* 1/4 cup chicken stock

Add olive oil & butter to a heated heavy bottom saute pan. Add chicken and saute on low flame 5 minutes on each side. Remove chicken and set aside.

Add chopped shallots to pan and saute until translucent. Add wine, chicken stock, thyme and lavender to pan and cook 1-1.5 minutes scraping bottom of pan as you cook. Reduce slightly, and return chicken to pan. Turn chicken until juices run clear. Add heavy cream, reduce slightly. Serve with rice or noodles. Serves four.

We wrapped up our lunch with a few sweets. I made truffles, ice cream, and lavender shortbread. These truffles were made with a lavender infused cream.

Lavender Infused Chocolate Truffles

Adapted from From Donuts to Delirium

Ingredients:

• 1/2 pound of bittersweet chocolate
• 1/2 pound semisweet chocolate
• 1 cup heavy (double) cream
• 2 tablespoons of dried lavender buds
• cocoa powder

Directions:

Finaly chop the chocolates. Place in a heat-proof mixing bowl.

Heat the cream and the lavender buds in a small saucepan until it just boils.  Pour the cream through a fine-meshed sieve into the bowl with chocolate and discard the lavender. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Chill for 1 hour or till firm enough to hold it’s shape..

With a small scoop,  scoop round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, or until firm. Roll each ball of chocolate in your hands to roughly make a round ball. Roll in cocoa powder, and decorate with lavender.

These will keep refrigerated for weeks, but serve at room temperature.

The ice cream was amazing. You could really taste the honey and a hint of lavender. I served it with shortbread cookies, a wise choice!. I kept thinking, “This would make  a great ice cream sandwich!”

Honey Lavender Ice Cream

Yield: Makes approximately 1 quart

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

1/2 cup honey

1/4 cup dried or fresh lavender leaves

1 1/2 cups whole milk

1/4 cup sugar

inch of sea salt

1 1/2 cups heavy cream

5 large egg yolks

Directions:

In a small saucepan, heat the honey and 2 tablespoons of the lavender. When it’s warm, remove from heat and let steep for at least 1 hour.

Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and place a mesh strainer on top. Pour the lavender-infused honey into the cream through the strainer, pressing down on the lavender flowers to extract as much flavor as possible. Discard the lavender flowers and place the strainer back over the cream.

Whisk the egg yolks in a medium bowl. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the whole mixture back into the saucepan.

Cook over low heat, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the remaining lavender flowers and stir until cool over an ice bath.

Chill overnight in the refrigerator. The next day, before churning, strain the mixture, again pressing the lavender flowers to extract their flavor. Discard the flowers and freeze in an ice cream maker according to the manufacturer’s instructions.

Adapted from The Perfect Scoop – David Lebovitz

Lavender Short bread

1 cup or 2 sticks of butter at room temperature.

3/4 cup sugar

1 teaspoon dried chopped lavender buds.

1/2 rounded teaspoon salt

2 cups of all purpose flour

Preheat oven to 350 degrees.

Add the dry ingredients  in a food processor.

Cut butter into slices and add to dry ingredients.

Process till dough comes together.

Pour onto a piece of wax paper and kneed until all dry ingredients are incorporated.

Roll the dough into a log and chill for an hour or until ready to bake.

Slice  into 1/4 inch slices and sprinkle with lavender sugar if desired.

Bake until firm and barely golden, about 10 minutes

Remove from oven and cool before you remove from pan.

Cant have a lovely lavender luncheon with a few goodies to take home. Each of my guest got to take home a lavender goodie bag.

It included homemade

Lavender Body Scrub,

Lavender Linen Spray

Lavender Truffle,

and a fun pair of glasses.

Lavender, It’s good for the mind, body, and soul.

I hope you enjoyed this post and it inspires you to give lavender a try!

Thank you Foodbuzz!

This post is linked to

It’s this months Secret Recipe Reveal and my assignment was the blog  Little Bit Of Everything. I found the recipe I was going to be making as soon as I landed on Julie’s blog. The more I looked, the more I wanted to make. We love our Grilled Balsamic Chicken Recipe,  so I stuck with my first choice,

Grilled Balsamic Chicken With Rosemary And Lemon.

I’m glad I did!

The only changes I made where to use a tangerine flavored balsamic vinegar and I only had 1/4 cup of olive oil so I also used 1/4 cup avocado oil. I used a Montreal steak seasoning for the salt and pepper. I reduced the marinade and served the balsamic sauce on the side. Otherwise, I did what Julie did!
This recipe is a keeper.

Fancy enough for company, yet simple enough for your next weekend BBQ!

For more information on the Secret Recipe Club, here’s all the info!

It was a dark and stormy evening. Mama Bear was  home from feeding the babies in the enchanted forest. She was very cold and wrapped up tight in a blanket. All she wanted to do was to take a long Winters nap. Sitting in her chair, she realized she wasn’t cold from the approaching storm, but she was coming down with a fever. So she stayed bundled up and tried to feel better, but the pending gloom wore on. Nothing worse then a mama bear getting sick.

Papa Bear came home from work with his usual colossal appetite, but there was no dinner on the  table. With Mama Bear under the weather, it was a fend for yourself kind of night.

The next morning, Mama Bear still had the fever ravaging her body. She couldn’t get up to go feed the babies in the forest this particular morning. She was weak and weary, and it was all she could do to get Baby Bear to school. But she managed the short drive, then came home to sleep. A few short hours later, the phone rang. It was baby bear. She had a fever and needed to be picked up. “Oh the duties of motherhood“  Mama Bear thought  as she dragged her tired, aching body up and to the car.

Upon returning to the den, Baby Bear was fussy, not happy that she didn’t get to play on one of her new wood swing sets out in the rain. Both bears went straight to bed.

Papa Bear returned home from work that night and again, no dinner on the table. So he fixed himself a bowl of cold porrage and settled in his chair for the evening.

The next day, the fever broke and Mama Bear, while still not feeling good, was able to get up. With responsibility heavily weighting on her shoulders, she went out to the forest and fed the babies. Upon her return home, she wanted to whipped up a pot of soup. Being that Papa Bear loved her Chicken Marsala Recipe, she selected a Chicken Marsala Soup recipe that had caught her eye,

She had no energy for fussy, or complicated. She wanted something easy and delicious. Something warm to fill their tummy, and soothe their soul.

She took out a couple of cans of white beans out of the cupboard and well as a can of tomatoes and chicken stock. She had some boneless, skinless chicken thighs that she browned  for 2 minutes on each side, and dumped in her other ingredients along with some seasoning. She threw the whole pot in the oven as she went back to her chair to rest. She didn’t have to pay any attention to it and that was just right with her.

It was only suppose to cook for 40 minutes, but Mama Bear fell asleep. When she woke up and took the pot out of the oven 70 minutes later, it was perfect. “Nothing better then a forgiving recipe” Mama Bear thought. She ladle up a few servings for baby bear and herself and they sat down to a meal that did everything it was suppose to do. It made them both feel better. Baby Bear even declared it to be as good as her favorite Chicken Taco Soup! That made Mama Bear smile and warmed her heart. They were on the road to recovery!

The End

Contest Closed!

And now for the giveaway!

I have a $50.00 gift code to CSN stores for one lucky winner!

Required Entry:

1. Just leave me a comment telling me your favorite soup. If you have a link, please feel free to share it in your comment.

ADDITIONAL ENTRIES

2. Subscribe to Megan’s Cookin via email. This is located at the top, left hand side of my blog, You will get an email asking you to verify your subscription from Feedburner..YOU MUST VERIFY your subscription.

3. “Like” Megan’s Cookin on Facebook

4. Post about this giveaway on Facebook ( leave the link to your post in your comment)

5. “Follow” MeganPires on Twitter

6. Tweet about this contest ( leave the link to your tweet in your comment)

Each comment will earn you additional entries. You MUST leave a separate comment for each entry completed.

This giveaway is open to all US residents. I will pick the winner using random.org and announce who won on St. Patrick’s Day, March 17th, 2011 Good Luck!

.

I was going through my stack of old, unorganized recipes, looking for a specific one that I made years ago. It seems it only shows up when I’m looking for something else,  never  to be found when I want it.  Ahhh, so is life!

It was a quick and delicious chicken recipe that was perfect for busy nights,   I’ll have to make that recipe when I do finally find it.

Until Then…

I did come across this recipe I found many years ago, that I had never made.

Until now!

This recipe uses canned artichokes sauteed with a little garlic and onion as it’s base for a stuffing. Mixed with some bread crumbs and Parmesan cheese, it is stuffed into a  chicken breast that has been lightly pounded. I brushed a little plain yogurt on the top and sprinkled them with bread crumbs.

*The Kid* came in while I was taking pictures of my dinner, declaring it was delicious!

I have to admit, I’ll be making this  chicken again!

The new year beginning is all about eating healthy and eating light. And I’m right there with the millions of people who are trying to shed those extra pounds that sneak up on you during the holidays.

For me, I ate too many cookies and sweet treats.
So I’m starting the new year out with a light and delicious dish, Chicken Marsala.

This recipe is one of the dishes that makes a regular appearance at out dinning table. It’s easy, it’s light, and it’s terrific. My kind of recipe!

You can get a bottle of Marsala anywhere they sale wine. It’s a fortified wine, similar to port, and well last in your cupboard for a long time. I keep a bottle around just for this dish.

I recently received a box of Progresso’s newest flavor of Panko bread crumbs, Lemon Pepper. Shortly after receiving them, I ran across a  “Must Try”  chicken dish that used Panko Crumbs and I knew it was a sign.

A sign from the Panko Gods.

The first recipe I found was a Crunchy Lemonade Chicken Drumstick recipe, but of course, I put my spin on it.   These chicken legs were every bit as good as their cousin, the fried drumstick. The bread crumbs give it an effortless flavor  and the perfect crunch.  The large, flaky crumb has a coarser texture than traditional bread crumbs, delivering a lighter, crunchier coating. A great recipe to showcase the flavors of this new product!

Then I wondered upon this side dish from An Edible Mosaic using  bread crumbs and I thought “Bingo! I have my dinner”. Crunchy Lemonade Drumsticks with Crunchy Parmesan Broccoli, my way, using the new Panko bread crumbs!. This would also be excellent with cauliflower. It was easy, crunchy, and crazy delicious!

The Giveaway! Contest Closed!

I’m giving away an autographed copy of Michael Chiarello’s new cookbook:  Michael Chiarello’s Bottega and a box of Lemon Pepper Panko Bread Crumbs for you to try!

Chef Chiarello is known for his emphasis on creating delicious dishes with fresh, premium ingredients, and he uses panko as his go-to bread crumb for a crunch that won’t quit. An Emmy-award winning TV chef and cookbook author, Michael Chiarello is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards, and appears on The Cooking Channel and Top Chef Masters .

“Panko has been a major part of some of my best crunchy dishes for years,” says Chef Chiarello. “It’s exciting to bring those dishes home, where some of the best dining memories are made. To me that’s what cooking is all about – sharing meals with your friends and family, and the memories you get to keep for a lifetime.”

For a chance to win Michael Chiarello’s autographed copy of his new cookbook (Sorry, only US addresses), Just leave a comment on this post.

For extra entrys, you can

1. Subscribe to my blog (if you are already a subscriber, just let me know!):
2. Tweet  (you can tweet once a day) about the contest and leave the url in a separate comment.
3. Share it on Facebook and leave me a separate comment.

For each additional entry, YOU MUST LEAVE A SEPARATE COMMENT FOR IT TO COUNT!

Contest closes November 10th and I’ll pick a winner by the random number generator on the 11th.

Visit the Progresso website for additional recipes, tips for cooking with panko,  and a coupon for $1 off any panko flavor.

Also, be sure to check out the Progresso’s Wine & Dine with Chef Michael Chiarello Sweepstakes. Now through December 31st, participants can enter for the chance to win a trip for two to Napa Valley to attend the Spring Bud Break Party, an annual dinner and wine tasting event taking place on May 7, 2011. In addition to two tickets to the party, the grand prize also includes round trip airfare and hotel accommodations. Visit www.progressobroth.com for the sweepstakes rules and entry form.

Boring Disclaimer: I was provided with information and a gift pack including one package of Progresso Lemon Pepper Panko and an autographed copy of chef Chiarello’s new cookbook: Michael Chiarello’s Bottega from General Mills through My Blog Spark. They are also supplying the additional gift pack I’m giving  to one of my readers. All opinions are 100% mine!

Back in the early 80′s, when I lived in Reno,  it was a unsaid weekly date to go to the pizza parlor and get hot chicken wings It was back in the days before computers and cell phones. Back when Pac Man was a big console game  you set at,  and the only game to play. I remember those days fondly. I miss the bright lights of Reno, sometimes at least, and  a good basket of chicken wings. Served with celery sticks and blue cheese dressing on the side, I couldn’t get enough of them.

Recently I was invited to participate in  “I’m A Saucy Mama” contest. They sent me six different Saucy Mama condiments.

• Hot Wing Sauce, a recipe follows
• Sweet Onion Marinade, this was excellent mixed with some shredded cabbage on a turkey sandwich!
• Lime Chipotle Marinade, I’m thinking shrimp and pasta with a lime chipotle cream.
• Cracked Pepper Marinade, we enjoyed a nice steak marinaded in this.
• Chipotle Mustard,A roast beef sandwich with this mustard will be today’s lunch!
• Jalapeño Stuffed Olives!-Going on my next cheese platter!

My mission, should I choose to except it, was to create a recipe using the condiment of my choice. I had no problem coming up with a this recipe.

I took all the ingredients from the chicken baskets of my yesteryear and made them into a pinwheel appetizer.



Chopped chicken, hot wing sauce, celery, and blue cheese all rolled up in a pizza dough.

They were a big hit!



The only thing I would do different next time, I would mix the blue cheese with some really soft cream cheese and spread it on the dough Then layer on the chicken and celery mixture.



Give Away Time!

First, don’t forget to enter my vanilla bean contest. I’ll pick three winners tomorrow!
And now, saucy Mama has sent me an extra bottle of each condiment for you to try!


That’s one bottle each of:

• Hot Wing Sauce,
• Sweet Onion Marinade,
• Lime Chipotle Marinade,
• Cracked Pepper Marinade,
• Chipotle Mustard, and
• Jalapeño Stuffed Olives!

Just leave me a comment.

No jumping through any hoops.
You don’t have to follow me, “like me”, or tweet me.

Just leave a comment and say “hello”!

Sometimes, I just need a hello!

Chicken Wing Pinwheels















Recipe by Megan Pires

Ingredients:

2 Cups shredded chicken
3 celery stocks, sliced thin
1/2 cup Saucy Mama’s Hot Wing Sauce
4 ounce blue cheese, crumbled
16 ounce pizza dough

Mix chicken, celery, and wing sauce together. set aside.
Roll pizza dough out to a 6 inch by 18 inch rectangle. Carefully spread chicken mixture evenly over you pizza dough. Sprinkle crumbled cheese evenly on top. Starting with long edge, carefully roll up the dough cinnamon roll style, pinching the dough to seal. Cut into 1 1/2 inch rolls
Place in 9 inch round baking pan. Bake at 400 degrees for approximately 25-30 minutes or till lightly browned.
[print_recipe]

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