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Nov
2
2011
Inside Out Chicken Pot Pies and Good Bite Cookbook Giveaway.
Tags: chicken, Dinner, pot pie, sponsored
I am thrilled to tell you guys about the new Good Bite Cookbook available now. I have 10 fun recipes in the book along with 16 other Incredible bloggers such as Steamy Kitchen, Matt Bites, Our Best Bites, Recipe Girl, Gluten Free Girl and more. You guys are going to love it! Make sure you enter to win a book right here on this post. See below for information on how to enter 
Make sure to take a look at Matt’s Video talking all about the book. He did such a beautiful job photographing all of our recipes!
I am sharing one of my recipes in the book today called Inside Out Chicken Pot Pies. It is a breeze to put together and the whole family loves it. I’ll have a video on Goodbite.com soon demonstrating this recipe!
1 sheet thawed puff pastry
1 can cream of chicken soup
1 Cup milk (I used skim and it was fine)
1 can chunk chicken, drained (from Costco)
1 can drained mixed vegetables
¼ teaspoon cajun seasoning (I use Emerils)
Pinch of salt and pepper
Pinch of garlic salt
Rosemary Sprigs for garnish, if desired
1. Preheat oven to 400 degrees F. Carefully unfold pastry onto a lightly floured counter. Cut into 9 equal size squares and place onto an ungreased cookie sheet. Bake for about 15 minutes or until golden brown. Set aside.
2. While pastry is baking, whisk together the soup and milk in a large bowl then transfer to a large skillet over medium heat. Add chicken, vegetables and seasonings. Break up chicken pieces with back of fork. Cook and stir until heated through, about 5 minutes.
3. Place puff pastry squares on serving plates and spoon chicken gravy over top. Garnish with sprigs of rosemary if desired.
8 servings
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Want to win a copy of the Goodbite Cookbook? 3 winners will be chosen.
Here’s how to enter:
1. Leave a comment here and tell us, “What is your favorite quick and easy meal to prepare?”
2. Contest ends Thursday November 3nd 8am PST. Winners will be chosen via Random.org and be notified by email.
Have a great day! Come back soon
Sep
13
2011
Mini Chocolate Chip Cookie Cups
Tags: chocolate chip, cookie cups, Cookies, cream cheese
Come take a peek at my latest video for Good Bite and see this simple dessert recipe I whipped up for The Real Women of Philadelphia. Mini Chocolate Chip Cookie Cups. Hope you enjoy!
16 ounces prepared cookie dough
8 ounces softened Philadelphia cream cheese
1/2 cup light brown sugar, packed
1 teaspoon vanilla
1/2 cup mini chocolate chips
1. Preheat oven to 350 degrees F and spray 3 12 count muffin pans with non-stick cooking spray.
2. Using a small cookie scoop or tablespoon, scoop cookie dough into prepared muffin pans. Bake for 12 to 14 minutes until just turning golden brown. Remove and immediately use the handle of a wooden spoon to press out the centers of each cookie to make room for the filling. Let cool for 15 minutes before removing.
3. Place cream cheese, brown sugar, and vanilla into a medium bowl, mixing until well combined. Place dollops of cream cheese filling into center of cookie cups and top with mini chocolate chips.
Makes 36 servings
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Enjoy! Have a great day and come back soon!
Mar
14
2011
Smoky and Cheesy Buttermilk Baked Mashed Potatoes
Tags: butter, cheese, cream cheese, garlic, mashed potatoes, McCormick Gourmet Spices, smoked paprika
Mashed potatoes might be one of the best foods in the entire world, no? My oldest son would certainly agree. The kid could eat this stuff by the bowlfuls every single day and be the happiest kid alive, lol!
Just wait until you try a bite of these smoky, cheesy mashed potatoes. I used a variety of McCormick’s Gourmet Spices (I am working with McCormick Gourmet, see my disclosure at the end of this post), which kicks this potato recipe up a many notches …..and it is a breeze to whip up for any weeknight dinner. Please take a peek; you will want to try this one Enjoy!
Here’s your line up. Those were massive potatoes, about 3 pounds.
Have I mentioned how much I love my collection of spices? Seriously, my life would not be complete without them. That smoked paprika to the right has made the best recipes, I LOVE it!
Gorgeous
Peel those taters.
Like so
Slice and dice those bad boys.
Place in a large pot of water then bring to a boil until potatoes are fork tender, about 10-15 minutes.
Drain then transfer to bowl of electric or stand mixer.
Add your cream cheese and butter!
Add your gorgeous seasonings.
Buttermilk time
You’ll get a gorgeous light orange mashed potato that smells smoky and fabulous, mmmm!
Transfer to oven safe dishes and top with cheese to melt.
Here’s what you’ll get, pure heaven, enjoy!
3 lbs russet potatoes
4 tablespoons butter
3 tablespoons cream cheese
1 teaspoon McCormick Gourmet Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet Coarse Grind Black Pepper
1/2 teaspoon McCormick Gourmet Smoked Paprika
1/2 teaspoon McCormick Gourmet Garlic Salt
1/2 cup buttermilk
1 1/2 cups shredded cheddar cheese blend
1. Preheat oven to 375 degrees F. and fill large Dutch oven 3/4 full of water.
2. Peel and cube potatoes and place in water filled Dutch oven. Bring to boil then cook for 10-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Add butter and cream cheese to potatoes and mix on low to combine. Add seasonings and buttermilk until smooth and creamy.
3. Transfer potatoes to individual oven proof baking dishes or one medium sized baking dish and top with cheddar cheese. Bake for 15 minutes, until cheese is melted. Remove and serve.
Makes 4 servings
*Disclaimer: I am part of the McCormick Real Gourmet Blogger Program and am being
compensated however the thoughts and recipe are my very own.
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Have a great new week! Come back soon!! xoxo
It’s about time we talk dinner around here! I’ve been baking so much I think cookies are coming out of my ears! Who am I kidding, I’ll probably be baking something else very soon, but until then….
I am thrilled to share this simple weeknight dinner that the entire family is going to love. Campanelle pasta is nestled in a creamy salsa sauce topped with gorgeous roasted chicken breast slices that have been rubbed with just the right McCormick Gourmet Seasonings
No doubt, y’all are going to love this one. Enjoy.
Here’s your line up of ingredients.
The stars of the rub for your chicken breast.
Wait until you smell this….smoky and delicious!
Give it a good stir and you are ready.
Sprinkle then rub over your chicken breast.
Brown both sides of your chicken in a large Dutch oven or pot, about 6 minutes per side
Finish cooking for about 25 minutes in a 350 degree F. oven.
Time to prepare your creamy salsa sauce
I love this pasta, but feel free to use whatever you have in the pantry.
Give a good stir.
Just wait until you sink your teeth into this chicken. Slice it up and top over nice bowls of creamy pasta.
You’ll have a little something like this Enjoy!
1 lb campanelle pasta
1/4 teaspoon McCormick Gourmet Ancho Chile Pepper
1/4 teaspoon McCormick Gourmet Smoked Paprika
1/4 teaspoon McCormick Gourmet Garlic Powder
1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet Coarse Grind Black Pepper
1 1/2 lbs (fryer) chicken breast with rib meat
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 cup finely chopped sweet peppers
1 1/2 cups Salsa Verde, mild
1 cup petite diced tomatoes from can
1/2 cup heavy cream
1/4 cup fresh chopped cilantro
1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions, drain and run under cold water to stop cooking.
3. Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.
4. While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.
5. When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.
Makes 4 to 6 servings
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*Disclaimer: I am part of the McCormick Real Gourmet Blogger Program and am being
compensated however the thoughts and recipe are my very own.
Have a great rest of your week and weekend, see you soon!
Feb
10
2011
Double White Chocolate and Pretzel Peanut Butter Cookies…with Sea Salt
Tags: cookie, eggs, flour, peanut butter, pretzels, sugar, sweet and salty, vanilla, white chocolate
Not sure what my infatuation is with peanut butter cookies lately, can NOT get enough. This recipe was inspired by another little jar of famous peanut butter from Spread Restaurant called….White Chocolate Pretzel Peanut Butter. Needless to say I ate the whole jar with nothing but a spoon in a few short days. After it was gone I knew I had to create a cookie with the same flavors.
My Pretzel M&M Brownie Bark recipe is posted today on Smithfield.com, do make sure you come take a peek!!
Here you have my newest love….Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt. Don’t try to say that 3 times fast Enjoy!
Here’s your line up.
Break out a small saucepan full of lightly boiling water and place a heat proof bowl over it. Add your white chips and 2 tablespoons of peanut butter and melt until smooth. This will be added to your dough, mmmm!
Here’s my secret ingredient….McCormick Gourmet Sicilian Sea Salt sprinkled on top of each cookie before baking. Brace your taste buds for that sweet and salty combo, it’s incredible here!
Take your pretty pretzels and crush them into pieces. The kids will love to help with this
So, you’ve added your white chocolate and creamy peanut butter to the dough, now you add your dry ingredients along with the white chips and pretzels pieces. Give her a good mix!
You’ll get something like this.
Scoop onto your favorite silpat or parchment lined baking sheet and press down to about 1/2 inch thick. This way they bake better.
Mmmmm, sprinkle on a touch of McCormick Gourmet Sicilian Sea Salt.
Mmmm
Ta’da! These are right up there in my top 5 cookies. Love them to pieces! Hope you enjoy.
1 stick softened butter, 8 tablespoons
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces
1 Cup additional white chocolate chips
1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.
2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.
3 dozen cookies
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*Disclaimer: I am part of the McCormick Real Gourmet Blogger Program and am being
compensated however the thoughts and recipe are my very own.
Happy Baking, come back soon!
I had an incredible opportunity to go to the McCormick Gourmet Kitchens last week with some other wonderful bloggers: Jaden of Steamy Kitchen, Shauna of Gluten Free Girl and Nicole of Pinch My Salt. I am really excited to work with these talented women and McCormick Gourmet.
We all met for dinner where the Chef mixed up some drinks and prepared a gorgeous dinner. After not eating all day from traveling this was quite the treat. I snapped some photos of our time with McCormick Gourmet, take a look
When we arrived to the McCormick Kitchens we were greeted by the lovely McCormick staff. Chef Len fed us some delicious appetizers. Tale a look below
Here is our menu for the evening.
Curried Chicken and Mushroom Spring Rolls. INCREDIBLE! Will definitely be making these again.
Marinated Shrimp with Mango and Radishes. Perfect little appetizer.
Dirty Martini Steak Kabobs and Salad. What a creative recipe for kabobs, full of flavor. Loved these.
Sweet and Smoky “Pork and Beans.” I think we all had a few helpings of this one
Cheesecake Tart with Popcorn Crust and Berries. This cheesecake caused quite the uproar, not kidding. The flavor combinations here are unreal. This will be made at my house very soon.
The next morning, we met for breakfast and enjoyed: Tomato Zucchini Frittata, Cinnamon Apple Nut Muffins, Pepita Pumpkin Bread.
How good does this look?!
…and this?
This was one of my favorite parts of the trip…..along with the incredible meals, but learning about the history of the McCormick Spices was so fascinating. Made me appreciate what goes into each jar I see at the store.
We also got to sample and smell a variety of spices. The vanilla test was the most interesting. If you’ve ever doubted buying pure vanilla….don’t. It wasn’t even a comparison when sampled side by side.
Later in the day, we each whipped up 2 simple recipes that used a regular spice and then a roasted spice to sample and see the difference in taste. I had a creamy cinnamon dip that I wanted to bottle up and eat with a spoon. It was delicious!
Making my dip!
The other ladies Jaden, a sweet McCormick rep, Shauna and Nicole making their recipes
It was time for lunch and talk about a feast. This salmon was one of the best salmon I have ever had. Will be making it for my family. Smoked Paprika Roasted Salmon
Will be making these too! Harvest Vegetables with Roasted Ginger & Cumin
This was another recipe that we couldn’t stop eating, so delicious and I think it was unanimous that we will all be making these ribs! Chipotle Cinnamon Baby Back Ribs
As if we hadn’t had enough food, we ended our meal with these cute “cup” cakes with a bite. Loved the heat that came through with each bite . Mexican Hot Chocolate “Cup” Cakes
Giveaway: An assortment of McCormick Spices with Spice Rack
3 winners!
CONTEST IS NOW CLOSED, Winners have been emailed
Here’s How To Enter:
1. Leave a comment and tell us, what are your favorite McCormick Spices?
2. For extra entries, Follow Picky Palate on Twitter, RSS Feed and Like us on Facebook. Leave 3 separate comments for this.
3. Contest ends Monday January 24th 8pm PST. Winners will be chosen by random.org and will be notified by email. Giveaway provided by McCormick Gourmet.
*Spices will not be exactly as pictured in Photo
Good Luck!
*Disclaimer: I have been hired to work with McCormick Gourmet as part of their McCormick Real Gourmet Program and am being compensated however the thoughts are my very own
Jan
10
2011
Smoky Turkey and Saffron Red Rice
Tags: basmati rice, cumin, garlic, green beans, ground turkey, onion, paprika, rice, saffron, tomato sauce, turkey
I am thrilled to be sharing this recipe with you today! I first had this rice at one of my good friends homes last year. I was in LOVE at first bite, no joke. My friend Mary told me that her Persian friend makes this rice and the kids LOVE it. My boys call it red rice and get so excited when I tell them I am making it for them. If you haven’t cooked with saffron before you are in for quite a treat. It has a very distinct flavor that really makes this rice so incredible. McCormick Gourmet sells a lovely saffron, do check it out next time you are at the store
After enjoying this red rice so many times at Mary’s home I finally decided I’d create the recipe myself! It tastes identical! Hope you all enjoy.
Here’s your line up of ingredients.
These McCormick Gourmet Spices make me smile they are so fabulous!
Start by sauteeing your onion and garlic.
Add 1 lb ground turkey breast.
…..and cook until cooked through.
Time to add some green beans. You can use fresh green beans if you prefer.
Add your cooked basmati rice.
….and give it a nice stir.
Add a small can of tomato sauce.
….and it will look like this
Time for the spices!
Mmmmm!
This saffron is like little threads of gold. It is expensive, but once you try it you’ll see why….it’s delicious!
Add you threads of saffron, give a good stir and you are ready to enjoy!
2 Cups uncooked basmati rice
3 Tablespoons grape seed oil (you can use olive oil if you need)
1 1/2 Cups finely chopped white onion
2 Tablespoons fresh minced garlic
1 lb ground turkey breast
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 15 oz cans green beans, drained
8 oz tomato sauce
1 Tbsp McCormick Gourmet Roasted Cumin
1/2 teaspoon McCormick Gourmet Smoked Paprika
1/4 teaspoon McCormick Gourmet garlic salt
1 heaping Tablespoon McCormick Gourmet Spanish Saffron threads
1. Cook rice according to package directions. Heat oil into a large 5 quart dutch oven or pot over medium heat. Saute onions for 5 minutes or until translucent and softened. Stir in garlic and stir for 1 minute. Add turkey, salt, pepper and cook until cooked through and crumbled. Stir in green beans, rice, tomato sauce, cumin, paprika, garlic salt and saffron threads. Stir until well combined. Taste and season according to your liking. Reduce heat to low until ready to serve.
12 servings
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*Disclaimer: I am part of the McCormick Real Gourmet Blogger Program and am being
compensated however the thoughts and recipe are my very own.
Have a great week! Come back soon
