Friday, October 5, 2012

Fire Roasted Pulled Chicken Sandwiches and a Giveaway!

Every Halloween, it has been a tradition in our house to have sloppy joes or pulled pork bbq for dinner before trick or treating. I love this tradition, and even though my son is now away at college, my husband and I continue it. This year, however, I am adding something a little different to our pre trick or treat meal.  I received a sample of some of the new Recipe Starters Cooking Sauces from Progresso. I couldn't wait to make the Pulled Chicken Sandwiches, which start with the Fire Roasted Tomato Sauce. OMG, how delish!!!! So quick to make after a long day at work, or just a busy day in general. This meal came together in no time!
 Here is how quick it was to make the
Pulled Chicken Sandwiches 
w/ Fire Roasted Tomato Sauce
  • 1 can Progresso Recipe Starters Fire Roasted Tomato cooking sauce
  • 1/4 cup Yellow Mustard
  • 3 tablespoons Worcestershire Sauce
  • 2 tablespoons Sugar
  • 1 teaspoon Chili Powder
  • 4 cups Shredded Chicken
  • 8 Soft Buns
Grill some chicken breast, or
use a deli rotisserie chicken also!
While your chicken is grilling, mix together the 
Progresso Fire Roasted Tomato Cooking Sauce,
mustard, worcestershire sauce, sugar and chili powder.
Heat to simmering over medium high heat.
Pull your chicken apart after it cools a bit. 
Stir it in to the sauce.
Reduce heat to medium and simmer 20 minutes.
Stir occasionally.
 Yum!  Doesn't that look great!?
Serve on a roll with cole slaw and oven fries!

Wasn't that fast! 
Progresso has created 80 different recipes using their new line of sauces.

The new Progresso Recipe Starters Cooking Sauces are inspired by the five "mother" sauces that form the basis for french cooking. They are available in Fire Roasted Tomato, Creamy Parmesan Basil, Creamy Roasted Garlic w/ Chicken Stock, Creamy Portabello Mushroom, and Creamy Three Cheese.

 Check out their web page for all the recipes and some money saving coupons!

How about a Progresso Recipe Starters Gift Pack for yourself?
Here is what you get:
  • 2 cans Progresso Recipe Starters
  • $10 Gift Card to purchase your recipe ingredients
  • Progresso Recipe Starters Recipe Book
  • Baking Dish
  • Measuring Cups
  • Sauce Scraper 
 How do you win this fabulous gift pack?
Then come back here and leave me a comment that you liked it. 
This is a mandatory entry. For additional entries:
  • Like The Freshman Cook on facebook!
  • Follow The Freshman Cook blog!
Each of these is an additional entry. Leave me a comment
on this page that you are following, liking, or both.

This giveaway will run through next Friday, and will 
end on Friday, October 12 at midnight PST.
Good Luck!!
You are on your way to easy, quick, home cooked meals!

Thanks for joining me!
"Disclosure: The information, products and Progresso Recipe Starters
gift packs were provided by Progresso through MyBlogSpark."






Wednesday, October 3, 2012

Apple Crisp Jars!

It's beginning to feel a lot like fall! Well, that's what I hear when I read other blogs. But here in the desert, it is still very hot (98 degrees), and not feeling anything like fall! So, I am pretending, and to pretend I have to make something with apple. Apple Crisp is my all time favorite fall recipe, and this recipe was one I made when I worked in a restaurant in Utah. We served this crisp in a small cast iron skillet. It was so cute, and topped with a scoop of vanilla ice cream, it was a delight for the eyes and the taste buds. I decided to change it up a bit, and I cooked these in small mason jars. They can be refrigerated, heated up in the jar, topped with a scoop of vanilla, and before you know it you are enjoying a taste of fall!
Apple Crisp Jars!
(Serves 4)
2 Granny Smith Apples
1 tablespoon Lemon Juice
1 tablespoon Water
1/3 cup firmly packed Brown Sugar
1/2 cup Flour
1/4 cup Rolled Oats
3/4 teaspoon Cinnamon
4 tablespoon cold chopped Butter
4 8oz Mason Jars
Vegetable Pan Spray
Vanilla Ice Cream 
Cinnamon for sprinkling

Preheat oven to 375 degrees.
Peel and core your apples.
Slice your apples, then cut them into small chunks.
Place apple bites into a bowl, add lemon and water 
and mix, coating apples.
Set aside for just a few minutes.
In a large bowl, mix together the brown sugar, flour, oats,
cinnamon and butter. 
Make sure the butter is cut into small, tiny pieces.
You could grate it, or just chop it. Mix thoroughly
with a spoon until combined and crumbly.
I used 4-8 oz  mason jars. 
Spray with vegetable pan spray, 
then wipe out the excess.
Distribute apples evenly between the 4 jars.
Sprinkle the topping crumble on top of the
apples. Distribute evenly just as we did the apples.
Make sure there is butter on top of each jar.
It cooks better with the butter on top of each jar.
See the jar on the bottom right?
I had to add butter because I didn't notice there
was none on the top. If that happens, it is not
a problem. Just add a few small pieces so it browns 
when it bakes.

Place the jars on a baking sheet and bake for 30-40 minutes.
Serve warm with a scoop of vanilla ice cream
sprinkled with a taste of cinnamon.

Enjoy!

Thanks for joining me today!

Here's where we are:
Iron Chef Mom
Full Plate Thursday 



Monday, October 1, 2012

Apples w/ Creamy Caramel Dip~A Tribute to Daniel

This post is a special tribute to a fellow food blogger, Daniel Saraga, who was the author of the wonderful blog, The Haggis and The Herring.  Daniel  passed away recently and he will be missed  by many, including the Secret Recipe Club and the food blogging community. In his honor, I made this recipe from Daniels blog. This is definitely my type of autumn recipe with apples and caramel and pure yumminess! Thank you, Daniel!
Apples with Creamy Caramel Dip
1- 8oz Cream Cheese (softened)
3/4 cup Brown Sugar
2/3 cup crushed Heath Bars
Granny Smith Apples
Lemon Juice (for drizzle)
Caramel Sauce
25 squares Caramel
1/3 cup Whipping Cream

Blend soft cream cheese and brown sugar together.
Place mixture in a small dish or platter.
Make caramel sauce by combining the caramels 
and the whipping cream.
Mix together over low heat, until smooth. 
Sprinkle 1/2 of the Heath candy pieces over the 
cream cheese mixture.
Spread some of the caramel over the top 
of the Heath pieces.
 Sprinkle the remainder of the Heath bar pieces over 
the caramel, and then top the candy pieces with 
more caramel.
Cut your apple into small bite size pieces.
Sprinkle with the lemon to keep the apples
from turning brown.
Enjoy with family and friends!

I changed a few thing in Daniel's recipe. 
Check out his original recipe.

Read Daniel's wife's eulogy to her husband.
It is a touching and heart warming tribute.


Friday, September 28, 2012

Cupcake Cookies!

It's Cookie Journey Thursday here at The Freshman Cook! I made cupcake cookies today. They are festive and happy and simple to decorate, and you can't help but smile when you see one!
Cupcake Cookies!

I used Americolor Orange for the frosting,
and Americolor Electric Green for the cupcake cup.
The lines on the cup were made with the Electric Green also.
I just used less of it when I was mixing the colors.
Start by outlining the cupcake cup area of the cookie.
Fill in the cup. I used a #3 tip to outline and fill in.
Outline and fill in the frosting area of the cookie.
I made it overlap the cupcake cup just because I thought
it looked nice. I used a # 5 tip for this.
Sprinkle some decorating candy dots over the frosting.
Add the lines with a #1 tip. This is an area where
I need some practice! To me, this is one of the hardest
things to do in cookie decorating. Those darn lines!!
I will be practicing this during the week.

Thanks for joining me!

Wednesday, September 19, 2012

Super Simple Spaghetti Salad!

I heard the weather man say that Autumn will officially be hear on Saturday at around 7:00 am PST. Well, finally! So, I wanted to hurry up and share this little, super simple, summer side dish that I have made for years, Spaghetti Salad. You will love this recipe because you can tailor the ingredients to fit what you like!
Spaghetti Salad
You will want to refrigerate this salad before serving.
It should be cold when served.
  • 1 Small Onion
  • 1 Red Pepper
  • 2 Roma Tomatoes
  • Spaghetti (cooked and cooled)
  • Raspberry Vinaigrette
  • McCormick Salad Supreme Seasoning
Chop up your ingredients to bite size.
Place in bowl with spaghetti. Toss together.
Add a little dressing. 
You can always add more, but 
start with just a little.
Toss together. Wait a while to add more dressing
if you think it needs it. Refrigerate until cold.
Take out of fridge, and sprinkle the top of the salad
with salad supreme. Toss. 
Taste the salad. If you want to add more
dressing, now is the time to do so. 
Sprinkle top of salad with more 
salad supreme before serving.
Enjoy!

This recipe contains the ingredients that I used this time.
Over the years I have also used red, yellow,
and orange peppers, along with onion and tomato.
 That looks very pretty!  I have also used red onion, and 
Italian dressing. Here are a few other ingredients 
you could use:
  • small corn
  • zucchini wedges
  • cucumbers slices
  • hard boiled egg
  • garden tomatoes
Thanks for joining me today!


Monday, September 17, 2012

Roasted Garlic and Red Pepper Hummus

I am a hummus lover, to say the least. I love to sample all different types of hummus, and although I have tried several varieties, roasted garlic and red pepper hummus is my favorite! Hands down! So when I was assigned Lynne's blog, 365 Days of Baking  as part of Secret Recipe Club, I started looking around and I knew what I was going to make. I found the hummus recipe, and I was done. I am sure you will love it too!

Roasted Garlic and Red Pepper Hummus

1-15 oz can of garbanzo beans, drained and rinsed
5 cloves roasted garlic
1/3 cup diced roasted red pepper
2 1/2 tablespoons olive oil
2 tablespoons tahini
juice of half a lemon
1/2 teaspoon salt
1/4 freshly ground black pepper
1/8 teaspoon cumin
1-2 tablespoons water
The first thing I did was roast the five cloves of garlic in the oven.
Roasting your garlic cloves is easy and fun to do. It also smells great!
Chop off the top of 5 cloves of garlic. Place the garlic in a
piece of aluminum foil and sprinkle the garlic with
a drizzle of olive oil. Crumble the foil around the garlic,
and bake at 400 degrees for 30-35 minutes, or until the 
garlic is soft. Let cool and use in recipe.
You can roast a pepper right on your gas stove top.
Otherwise, use a gas grill. Allow the pepper to sit on the 
grates while it is roasting. Keep an eye on the pepper
because it can catch fire. 
Turn the pepper with tongs until all of the
pepper is roasted. Pull the pepper off the flame
and place on a cutting board. 
Slice the pepper down the middle until it lays flat.
Discard the insides.
With a paring knife, scrape the majority , 
but not all of the black off of the pepper.
Place all of the ingredients in your blender or food processor.
I started with my blender, but it just wouldn't do the job,
so I transferred everything to my food processor.
Blend until well combined. You may need to add extra water.
This hummus is spectacular. My husband took it to a 
football party, and he said it was a hit. I would have
served this with pita chips, I think, but he thought they would 
like the scoops better, and I guess they did.
There wasn't one drop left.
Sounds like a winner to me!

Be sure to check out Lynne's blog, 365 Days of Baking.
It is a wonderful blog full of creative recipes!
Thanks Lynne, for making this fantastic recipe that I will
make over and over again!