Category: Giveaway

Jerk Chicken with Grilled Pineapple Salsa

I have been in full on grilling mode recently. I can’t seem to get enough of recipes made on the grill! So as the end of summer continues to creep closer, I am trying to get in all of the grilling I can. As much as I would love to grill in the colder months, I’m a wimp and know I just won’t stand out in the cold.

 

 

I’ve used indoor counter top grills in the past and really wasn’t thrilled with the cooking results — it didn’t seem to heat up enough to get proper grill marks, all of the juices would flow out of the grill making for a very dry protein, and I’d always under or overcook the meat.

 

Source: https://optigrill.t-falusa.com/

 

So when I was contacted to test out the T-fal OptiGrill as part of T-fal’s OptiGrill Blogger Bash, I had some reservations about if this grill would really live up to expectations. Well, I was really pleasantly surprised! What sets the OptiGrill apart is its Precision Grilling Technology that adjusts the cooking time and temperature depending on the type of protein and the thickness of whatever you’re cooking.

 

Source: https://optigrill.t-falusa.com/

 

The T-fal OptiGrill has a cooking level indicator  with a color changing display that notifies you when your protein has reached rare, medium, or well-done. It also beeps when your food reaches each of the cooking stages. (Keep in mind that if you want your meat to rest before slicing, it continues to cook. So if you wanted a steak at medium rare and planned to let it rest for 5 minutes, you should probably take it out when the OptiGrill hits the “rare” notification.)

 

Source: https://optigrill.t-falusa.com/

 

The grill comes pre-programmed with 6 settings that adapt cooking temperature and times for different types of food: burger, poultry, sandwich, pork/sausage, red meat, and fish/seafood. There is also a frozen food function button so that you can cook your protein even when frozen; just push the snowflake button and then one of the 6 pre-programmed buttons.  The grill will defrost and cook the protein in one easy step! When cooking fruits and veggies, just use the manual mode, which allows you to determine when the food is done cooking. The OptiGrill also takes into account the thickness of your food using an integrated thickness sensor so that the protein is fully cooked correctly.

 

 

The grill is made of brushed stainless steel with die-cast aluminum plates with a non-stick coating. The plates are removable for easy cleaning and are even dishwasher safe. The plates are angled so that drippings can flow into the removable drip tray, which surprisingly doesn’t leave the meat tough, dry, or chewy.

 

 

Want to see the grill in action? I decided to test it out with a yummy recipe from Cooking Light that uses both chicken thighs and chicken breasts. Chicken is so easy to overcook leaving a dry meal so I thought it would be a perfect way to test what this grill can really handle. This recipe also includes grilled pineapple so I was able to test out the manual setting as well. I made the marinade from this recipe for Jerk-style Chicken and the salsa from this recipe for Jerk Chicken with Grilled Pineapple Salsa.

 

 

I also am giving away one T-fal OptiGrill to one lucky reader, courtesy of T-fal OptiGrill! Details below the recipe.

 

 Note: I was sent a T-fal OptiGrill to test for this review. T-fal is also offering one I Can Cook That reader the chance to win their own T-Fal OptiGrill. All opinions are my own.

 

Ingredients:

  • 1 teaspoon grated lime rind
  • 1/4 cup fresh lime juice plus 1 tablespoon, divided (about 3 limes)
  • 1 tablespoon ground allspice
  • 1 tablespoon brown sugar (substitute 1 tablespoon molasses to make paleo)
  • 1 tablespoon finely chopped jalapeño pepper
  • 2 1/2 tablespoons olive oil, divided
  • 1  1/4 teaspoon salt, divided
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 garlic cloves, chopped
  • 1/2 cup chopped onion
  • 6 skinless, boneless chicken thighs (about 1 pound)
  • 3 (6-ounce) skinless, boneless chicken breast halves
  • 2 (1-inch) slices fresh pineapple
  • 1/2 cup diced red bell pepper
  • 3/4 teaspoon kosher salt, divided
  • 1/3 cups sliced green onions

Continue reading Jerk Chicken with Grilled Pineapple Salsa

Fish in Coconut Curry (Mtuzi wa Samaki)

This is probably apparent with the different types of recipes I post but I really like some variety in what I eat. As a kid, I ate the exact same meals every day because I was so picky, so now that I’ve (luckily) grown out of that, I want something new and different each time I cook.

I was just send Cooking Light’s latest cookbook: Global Kitchen: The World’s Most Delicious Food Made Easy that is filled with recipes from around the world. The recipes can be made with ingredients you can find in your supermarket, making it a great way to experiment with new flavors. There are so many recipes I plan to try in this book, and you can expect to see quite a few showing up on my blog! Cooking Light also sent me an extra copy of Global Kitchen so I am giving one away at the end of this post!

This recipe for Fish in Coconut Curry (Mtuzi wa Samaki) takes a bit longer than most I post on here (~45 minutes) but is well worth the time. Because the recipe makes a really delicious sauce, I served it over rice. I also adapted it slightly to fit with what was available at my supermarket.

According to Global Kitchen, the recipe is based on a Tanzanian dish although fish curry originated in Zanzibar: Tanzania sits at a crossroads in the spice trade routes from India. That’s why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor.   Ingredients:

  • 1 pound skinless flounder or other white fish
  • 1 1/2 teaspoons Madras curry powder, divided
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 4 plum tomatoes, roughly chopped
  • the juice of one lemon
  • 3/4 cup light coconut milk
  • 4 lemon wedges
  • Chopped fresh cilantro

Continue reading Fish in Coconut Curry (Mtuzi wa Samaki)

Tickets to City of Hope’s Let Them Eat Cake 2014

CITY OF HOPE CELEBRATES 10 YEARS OF FONDANT FUN WITH LET THEM EAT CAKE: FANTASY WEDDINGS
40+ bakers, pastry chefs and students compete in the Northeast’s largest wedding cake competition
City of Hope Philadelphia celebrates ten years of fondant fun with Let Them Eat Cake: Fantasy Weddings on Monday, April 7, 2014 at 6:00pm at the DoubleTree Hilton (237 Broad Street, Philadelphia, PA). Brides-to-be, dessert fanatics and fondant foodies will sample creations from 40 professional pastry chefs and student bakers from around the tri-state region.  Guests will enjoy a new Sweetheart Tablescape competition, Korbel champagne, live music from BVT Live, and the opportunity to meet celebrity chefs Marc and Benny (City Cakes NY) and John Moeller (former White House chef). Tickets are $40 in advance and $50 at the door. Tickets can be purchased at bit.ly/cohcake14 or by calling 215-985-0869. All proceeds benefit City of Hope to help cut out cancer, HIV/AIDS and other life-threatening illnesses.
Continue reading Tickets to City of Hope’s Let Them Eat Cake 2014

Star Anise Snickerdoodles

Boy did I start my cookie baking late this year! I can’t believe Christmas is just days away. I was recently sent a beautiful carved cinnamon bark box with 3 oz of Vietnam cinnamon by World Vision so I wanted to make a cookie recipe that would feature cinnamon, so I had to make snickerdoodles! This recipe for Star Anise Snickerdoodles from Cooking Light adds ground star anise to traditional sugar cookies for a subtle different take on the classic.

World Vision is a Gift Catalog that allows you to give a truly meaningful gift this holiday season.  The catalog is filled with items for every budget ($16 to $39,000) that help children and families in need worldwide. The World Vision Gift Catalog offers an alternative (or addition to) traditional holiday gift giving. You can choose a gift for these families that fits your financial abilities and personal tastes. For example, a gardener may enjoy giving hybrid or drought-resistant seeds to a farmer with a donation of just $17 to help one family.

With a financial contribution, the gift giver can select one of 36 items that you will get while helping a person in need. The cinnamon used in this recipe comes with a donation of $85. The wonderful people at World Vision Gift Catalog have offered to give another Prosperity Cinnamon Box away to a lucky reader!

More after the recipe …

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground star anise (about 2 pods)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon ground cinnamon

Continue reading Star Anise Snickerdoodles

Beer Steamed Clams and Mussels

It is fitting that I am able to host this giveaway so close to my blog anniversary! One of my biggest inspirations for learning how to cook and starting a blog to document it was Cooking Light Magazine. My mom on a whim picked up a copy of the magazine while at the supermarket. As I paged through, I was surprised with how simple the recipes seemed to be and how absolutely delicious they all sounded. After cooking a couple of the recipes, I was hooked. Three years later, Cooking Light remains a huge inspiration as I continue to learn how to cook.

One of the best parts of learning to cook is being able to experience different cultures in your very own kitchen. America alone has a ton of different cooking styles with different areas and cities having signature dishes. Allison Fishman Task, a contributing editor of Cooking Light, traveled across America to discover native dishes across the nation. The lightened up versions can be found in Lighten Up. America! Favorite American Foods Made Guilt-Free. The cookbook tackles everything from fried green tomatoes to Philly cheesesteaks.

You can win a copy of this cookbook for your very own! Details after the recipe…

I am always in search of new seafood recipes so I gravitated towards the recipe for Beer Steamed Clams and Mussels. To Philadelphia-ize it, I used a local beer from Philly Brewing Company called Walt Wit.

 

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 shallots, chopped
  • 5 sprigs marjoram
  • 3 garlic cloves, minced
  • 1 bottle Walt Wit (or another Belgian White)
  • the juice and zest of one orange, divided
  • 10 clams (I used larger clams but I’d suggest using Littlenek)
  • 24 mussels in shells, scrubbed and debearded
  • 6 lemon wedges

Continue reading Beer Steamed Clams and Mussels

3rd Blogiversary and Giveaway!

On November 16, 2010, I wrote my first blog post. I knew very little about cooking and even less about photography and having a blog (which is very apparent when scanning my first posts). Three years and 470 posts (!) later, I still have quite a bit to learn about cooking, photography, and blogging, but can see my progress through my posts. Although I never really thought anyone would read my posts, I sure am happy you guys do 🙂 So to celebrate, I made a little coffee-themed giveaway! Continue reading 3rd Blogiversary and Giveaway!

Win a Seat at Chevrolet’s Farm-to-Table Dinner at Bartram’s Garden on November 14

I have a very exciting giveaway to announce! This one is for my fellow Philly (or Philly suburbs) residents: an opportunity to win a seat at a small Farm-to-Table dinner at the Coach House at Bartram’s Garden hosted by Chevrolet!

 

 

Bartram’s Garden, America’s oldest botanic garden, is located in Southwest Philadelphia, near the intersection of 54th Street and Lindbergh Boulevard. The dinner will be held on Thursday, November 14 at 6:00 pm. The Bartram Garden’s curator is also offering attendees a tour of the gardens right at 6:00 as well, so try to take advantage of that opportunity as well! After the tour, the curator will give a short interactive presentation on Bartram’s, and then we get to eating!

 

I am so excited for this event, which will be catered by Diverse Catering. Because the meal will consist of local and in season products, the menu will not be finalized until a few days prior.

 

To enter, just use the Rafflecopter widget below. Please make sure that you are able to actually attend this event. The winner will be announced Friday, November 8. Good luck!!

a Rafflecopter giveaway

Cedar Plank Fired Salmon

As the weather cools down, I want more and more comfort food. I gravitate towards pastas, all forms of a warm meal, and food with a little spice to it to keep me feeling toasty, like this Cedar Plant Fired Salmon.

Carrabba’s must know I’m not alone. They have recently launched a new Fire Finished menu and I was lucky enough to do a tasting of it! Last week, I  headed over to a local Carrabba’s and tried the following:

  • Fire Roasted Mushrooms stuffed with sausage, red bell peppers, fennel, sauteed onions, brioche breadcrumbs, artichoke hearts, and romano cheese.
Photo courtesy of Carrabba’s Italian Grill
  • Cedar Plank Fired Salmon first pan-seared then topped with a crab cake and fire-roasted on a cedar plank then finished off with a lemon butter sauce. Served with roasted asparagus mushrooms and red bell peppers.
Photo courtesy of Carrabba’s Italian Grill
  • Bistecca Ardente: Center-cut sirloin wood-grilled then topped with blue cheese, roasted tomatoes, and basil.
Photo courtesy of Carrabba’s Italian Grill
  • Rigatoni al Forno: Rigatoni tossed in housemade marinara sauce, romano and mozzarella cheese and topped with Italian fennel sausage, mozzarella and fresh ricotta cheese finished off in a wood-burning oven.
Photo courtesy of Carrabba’s Italian Grill
  • Nonna Testa: Penne pasta with wood-grilled chicken in a housemade pesto cream (basil, pine nuts, walnuts) with spinach and zucchini, topped with mozzarella and baked in a wood-burning oven.
  • Creme Brulee prepared with Madagascar vanilla bean topped with torched turbinado sugar, whipped cream, and strawberries.
Photo courtesy of Carrabba’s Italian Grill

The fire-roasted mushrooms were a great start to the meal. I love fennel so I was happy this flavor came through. The mixture is lightly stuffed in the mushrooms so they remain nice and light. Really tasty!

The cedar plank-fired salmon was one of my favorite dishes. I loved it so much, I tried to recreate it! The salmon was perfectly cooked and the crab cake was a great addition. The cedar flavor shown through without being overpowering. Check out my recipe below to make at home.

The Bistecco Ardente was so juicy, especially for being cooked to medium-well. The blue cheese can be a tad overpowering though so I scooped a bit off so that I could get the taste of the steak, tomatoes, and basil as well.

The Rigatoni al Forno gave me more of my beloved fennel flavor. I liked that the pasta on top got crispy from the wood-burning oven, but would’ve liked more sauce to complement the pasta.

Nonna Testa was another of my favorites. Man this was good. The wood-grilled chicken was really juicy and flavorful and there was the perfect amount of pesto cream on the pasta (lightly dressed so it’s not overly heavy). I love spinach and zucchini so I couldn’t have been happier with this dish!

Now I’m pretty sure I’ve never met a creme brulee I didn’t like but this version was really really tasty. The vanilla flavored custard was so creamy and I loved the light touch of torched sugar to give a very thin crust to the dish without overpowering the custard with too much sugar.

Needless to say, I left super full and really happy with the tasting. The staff at the Springfield Carrabba’s were so attentive and helpful too! Thanks for a great meal!

The managing partner, Ernie, even took the time to explain all of the dishes and answer any questions we had. When I told him I was planning on doing a giveaway so that my readers could try this tasty menu, he gave me a copy of the Carrabba’s Italian Grill Cookbook (paid link) for myself and one to give away! The cookbook does not include recipes for the fire finished menu (because it’s so new) but many of Carrabba’s signature dishes, including Chicken Bryan, Mama Mandola’s Sicilian Chicken Soup, and Margherita Pizza are included within its pages. So special thanks to Ernie for the cookbooks!

In addition to the cookbook, I am also giving away a $25 gift certificate to Carrabba’s so that one reader can try out some of the menu for themselves. Details after the recipe!

Note: It is very difficult to make smaller portions of crab cakes because crab meat is usually sold in 1 pound containers. I made about 9 crab cakes and saved the leftovers for dinner the next night. If you are unable to do that, you can purchase pre-made crab cakes from your local supermarket.

Ingredients (serves 2):

CRABCAKES (makes 9, only use 2 and save the rest for up to one day):

  • 1 tablespoon butter
  • 1 red bell pepper, finely diced
  • 1/2 small onion, diced
  • 1 lb jumbo lumb crab meat
  • 1/3 cup panko
  • 1/2 cup mayo
  • 1 tablespoon Old Bay seasoning
  • 1/4 teaspoon ground pepper
  • the zest of one lemon

CEDAR PLAN FIRED SALMON

  • 1 tablespoon butter
  • 2 8-oz salmon fillets
  • salt and pepper, to taste
  • 1 cedar plank board

LEMON BUTTER SAUCE

  • 1 stick (8 tablespoons) butter, divided (I used ghee, a clarified butter)
  • 1/2 onion, diced
  • 2 garlic cloves, smashed
  • 1/3 cup white wine
  • the juice of two lemons

Continue reading Cedar Plank Fired Salmon

Bourbon Pumpkin Flan

It’s no secret that I love pumpkin everything. Sweet or savory, it’s a safe assumption that I will enjoy whatever pumpkin treat comes my way. So when I was contacted about restaurants under the Darden Restaurant umbrella featuring pumpkin desserts for the month of October, I was happy to taste test!

 

I was sent a $30 gift card so that I could go to Red Lobster, Olive Garden, and Longhorn Steakhouse to try their pumpkin desserts. Here are the yummy offerings:

 

Red Lobster: Pumpkin Pie in a Jar – layered pumpkin and cream cheese mousse with a graham-cracker crust, topped with sugared pecans

Photo courtesy of Red Lobster

 

LongHorn Steakhouse: Pumpkin Spice Lava Cake – warm pumpkin spice cake filled with a cream cheese icing and drizzled with Maker’s Mark® bourbon-caramel sauce and candied pecans

Photo courtesy of LongHorn Steakhouse

 

Olive Garden: Pumpkin Cheesecake – pumpkin cheesecake topped with whipped cream, caramel sauce and ginger cookie crumbles

Photo courtesy of Olive Garden

They are as delicious as they look! I unapologetically scarfed down each and every one. They are super rich so I’m sure you should probably share them. But hey, I’m not going to judge.

I was given a second $30 gift card to GIVE AWAY so that one reader can go try one (or all) of these desserts for themselves! More on that after the recipe! {THIS GIVEAWAY IS NOW CLOSED}

I made my own pumpkin dessert inspired by a mixture of the three above: Bourbon Pumpkin Flan with Graham Cracker Crumbs. This recipe incorporates the Bourbon in the Pumpkin Spice Lava Cake, the creaminess of the Pumpkin Cheesecake, and the graham cracker “crust” of the Pie in a Jar. I adapted this recipe from a Bon Appetit Pumpkin Flan recipe.

 

Ingredients:

  • 6 large eggs
  • 6 large egg yolks
  • 1 3/4 cups sugar, divided (I used Sugar In The Raw for a deeper caramel flavorMi)
  • 1 tablespoon bourbon
  • 2 1/3 cups heavy cream, divided
  • 1 cup milk
  • 5 whole cloves
  • 3 whole star anise
  • 1 cardamom pod, cracked
  • 2 cinnamon sticks
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract (I used vanilla bean paste)
  • 1 15-ounce can pumpkin purée
  • 1/4 cup graham cracker crumbs
  • freshly ground nutmeg
  • Continue reading Bourbon Pumpkin Flan

Slow Cooker Chicken Taco Bowls with Guacamole

In celebration of Hispanic Heritage Month, IMUSA and McCormick Spices have teamed up to sponsor a great giveaway for I Can Cook That Readers! Hispanic Heritage Month is September 15 to October 15 and celebrates the culture and traditions of those who trace their roots to Spain, Mexico, and the Spanish-speaking Nations of Central America, South America, and the Caribbean.


I will be giving away a Cuban/Caribbean-themed package which includes the following:

  • IMUSA’s Wood Mortar and Pestal, Caldero, and Tostonera
  • McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag n’ Season, and Black Beans and Rice Mix

Details on how to enter will be at the end of this post!

To celebrate Hispanic Heritage Month, I also received a nifty little package myself which included an IMUSA Cloth Tortilla Warmer, IMUSA Multicolor Salsa Dishes, IMUSA Granite Molcajete, and McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix, and Tinga de Pollo Recipe Mix.

 

So what better time to whip out the slow cooker and make Chicken Taco Bowls topped with Fresh Guacamole?

I adapted this recipe from a Budget Bytes recipe; the recipe is perfect for large crowds so I tested it out on a group of friends who came to visit this weekend. It also makes for one delicious reheated lunch option during the week!

Ingredients:

Taco Bowls

  • 2 lbs boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 1 (16 oz) jar mild salsa
  • 2 (15 oz) cans black beans, drained
  • 2 (8 oz) bags frozen corn
  • 1 packet Taco Seasoning Mix
  • 1 tablespoon Chili Powder
  • ½ tablespoon Ground Cumin
  • 1 teaspoon Mexican Oregano
  • Salt and pepper, to taste
  • 8 cups chicken broth (or water), divided
  • 3 cups long grain rice
  • 8 oz shredded cheddar cheese
  • Fresh cilantro, for garnish

Guacamole

  • 3 Haas avocados
  • The juice of 1 lime
  • ½ teaspoon ground cumin
  • ¼ cup (~1/2 small onion) diced red onion
  • ½ jalapeno pepper, seeded and minced
  • 2 plum tomatoes, diced
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 tablespoon chopped cilantro

Continue reading Slow Cooker Chicken Taco Bowls with Guacamole

Seared Steak with Mushroom Marsala Sauce

I live near-ish Kennett Square, PA, the “mushroom capital of the world.” For the last 28 years, Kennett Square has hosted an amazing Mushroom Festival the first weekend following Labor Day. I love this festival. There are cooking demonstrations, contests, farm tours, and of course, a ton of mushroom filled dishes. But honestly the best part of the festival is the ability to stock up on all different kinds of mushrooms.

So for the week following the Mushroom Festival each year, I gorge myself on all things mushroom. You may have noticed that each year this blog gets very fungi-filled in September. (Past posts: Mushroom Risotto, Mushroom Green Bean and Farro Salad with a Poached Egg and Warm Bacon Vinaigrette, and Slow Cooker Boeuf Bourguignon).

Beef and Mushrooms are really wonderful together, which is why you see them paired so often. To get the most flavor out of these ingredients, I wanted to sear steak (I used filet tail), cook the mushrooms in the same pan, and then make a sauce with some of the browned bits left in the pan.

I made this one-pot dish in a new offering from Calphalon and Williams-Sonoma: the Elite Nonstick line of pans. I received a 3-piece set which includes a 10″ Fry Pan and a 3 quart Saute Pan with a lid. These are some snaz-zy pans. I literally swooned when I opened them up. There are a bunch of great qualities to these pans that make them perfect for this recipe. The Elite Nonstick line of cookware has a textured sear nonstick surface, which seals in flavor when browning or searing. The pans are metal-utensil safe, so you can use your metal whisk or spatula without scratching the cookware. The cookware is also dishwasher safe, making cleanup a breeze.

Source: Williams-Sonoma.com

Elite Nonstick just launched on Williams-Sonoma.com on September 12 and will be available in Williams-Sonoma Stores on September 27. The cookware is sold as an 11-piece set, or as individual pieces. But I am excited to announce that Calphalon is giving one I Can Cook That reader a 10″ Elite Fry Pan, valued at $150! I’ll have more on the giveaway at the end of this post.

Source: Williams-Sonoma.com

So let’s see what these awesome pans can do! I used the 3 quart saute pan for this recipe.

Source: Williams-Sonoma.com

 

Ingredients:

  • 2 tablespoons olive oil, divided
  • 2 8-oz steaks (I used filet tails)
  • 2 shallots, chopped
  • 2 cups assorted mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup beef stock
  • salt and pepper, to taste
  • 2 tablespoons butter
  • fresh chives, sliced, for garnish

Continue reading Seared Steak with Mushroom Marsala Sauce

Winner of the Cooking Planit T-Fal 12 Piece Cookware Set Giveaway

Seven days, 100+ individual entrants, and almost 1,500 entries later, my giveaway is officially over and we have a winner!

a Rafflecopter giveaway

 

Congratulations to Heather!! Please check your e-mail and respond ASAP so that I can get your information sent over to Cooking Planit!

If you didn’t win, no worries, you still have plenty of changes to win! Go check out the other active giveaways and best of luck!

 

THE COOKING PLANIT AND T-FAL 2013 GIVEAWAY
Start End Flight 1 Flight 2
8/19/13 8/25/13 Baby Boomster Mrs. Schwartz’s Kitchen
8/20/13 8/26/13 CopyKat Recipes Daily Dish Recipes
8/21/13 8/27/13 Lisa Cooking Lark’s Country Heart
8/22/13 8/28/13 ME Redone Hot Eats and Cool Reads
8/23/13 8/29/13 Mother Would Know The Two Bite Club
8/24/13 8/30/13 Sophistishe Citron Limette
8/25/13 8/31/13 Kitchen Concoctions Cupcakes and Kale Chips
8/26/13 9/1/13 I Can Cook That Leave a Happy Plate
8/27/13 9/2/13 Peaches & Cake i love my disorganized life
8/28/13 9/3/13 Diddles & Dumplings Yates Yummies
8/29/13 9/4/13 basilmomma Cooking With Libby
8/30/13 9/5/13 Persnickety Plates Creole Contessa
8/31/13 9/6/13 Ancestral Chef Bite Sized Blog
9/1/13 9/7/13 The Staten Island Family Mamal Diane
9/2/13 9/8/13 Food Fash Recipes For My Boys
9/3/13 9/9/13 The Wicked Noodle Hungry Little Girl
9/4/13 9/10/13 Unorganized Mommy of 3 The Tasty Fork
9/5/13 9/11/13 Yi Reservation Dixie Chik Cooks
9/6/13 9/12/13 Chicago Foodie Sisters The Fountain Avenue Kitchen
9/7/13 9/13/13 Cooking from a SAHM FoodThoughtsOfaChefWannabe
9/8/13 9/14/13 Bobbi’s Kozy Kitchen Rants from My Crazy Kitchen
9/9/13 9/15/13 What Jew Wanna Eat Sumptuous Spoonfuls
9/10/13 9/16/13 The Mama Report Busy Mom of Two
9/11/13 9/17/13 Culicurious Huppie Mama
9/12/13 9/18/13 Three Diets. One Dinner. Spice’s Bites

 

Contest Details: Contests open to US only. Limit one winner per household/per family from the 50 blogs participating in the promotion. Individuals winning more than one giveaway will receive 1 set of cookware and the other winning entries will be disqualified and an alternate winner will be chosen.

Last Day to Enter T-Fal 12 Piece Cookware Set Giveaway!

Today is the last day to enter my giveaway! Be sure to enter, the prize is pretty fantastic! As a friendly reminder, I am giving away a 12 Piece T Fal Cookware Set sponsored by Cooking Planit!

I reviewed Cooking Planit a few times before, so be sure to check out those posts to see how helpful this app really is. To see my previous posts/reviews, check out this Shrimp Scampi post, as well as this post on Braised Baby Back Ribs and Creamy Polenta with Brussels Sprouts and Pancetta, and my latest post on Seared Arctic Char with Avocado-Horseradish Cream, Cherry Tomato Salad, and Cauliflower Chive Puree.)

The T-Fal Cookware includes:

  • 8” non-stick stainless steel pan with Thermo hear indicator
  • 10” non-stick stainless steel pan with Thermo hear indicator
  • 1 quart stainless steel pot with fitted lid
  • 2 quart stainless steel pot with fitted lid
  • 3 quart stainless steel pot with fitted lid
  • 5 quart stainless steel pot with fitted lid
  • Metal serving spoon
  • Metal spatula

Continue reading Last Day to Enter T-Fal 12 Piece Cookware Set Giveaway!

12-Piece T-Fal Cookware Giveaway Hosted by Cooking Planit

My goodness I have some exciting news for you! Through my work with Cooking Planit, a great website/app that helps plan meals from food shopping to getting it all on the table at the same time, I and 49 other bloggers will be hosting an amazing giveaway!

For 25 days straight starting Monday, August 19, two bloggers at a time will give readers the chance to win a 12-piece T-Fal Cookware set. That’s right, you can win a set of nonstick pans and stainless steel pots courtesy of Cooking Planit, T-Fal, and 50 pretty fantastic bloggers!

 

You are welcome (and encouraged!) to enter all of them, which gives you 50 chances to win this cookware set! I received one in preparation for this giveaway and will have a review of the set on I Can Cook That on August 26, so be sure to pop in here to enter!

 

Be sure to check out Cooking Planit as well, it is a truly amazing tool, especially for those learning how to cook. I’ve made a couple of their recipes before, including Shrimp Scampi and Braised Baby Back Ribs and Creamy Polenta with Brussels Sprouts and Pancetta. (The baby back ribs post includes a review of Cooking Planit if you’d like more information about this wonderful app.) You can download the free Cooking Planit app here.

 

To check out all of the other lovely bloggers participating use the links below. I hope you all are as excited about this as I am! Good luck!

 

THE COOKING PLANIT AND T-FAL 2013 GIVEAWAY
Start End Flight 1 Flight 2
8/19/13 8/25/13 Baby Boomster Mrs. Schwartz’s Kitchen
8/20/13 8/26/13 CopyKat Recipes Daily Dish Recipes
8/21/13 8/27/13 Lisa Cooking Lark’s Country Heart
8/22/13 8/28/13 ME Redone Hot Eats and Cool Reads
8/23/13 8/29/13 Mother Would Know The Two Bite Club
8/24/13 8/30/13 Sophistishe Citron Limette
8/25/13 8/31/13 Kitchen Concoctions Cupcakes and Kale Chips
8/26/13 9/1/13 I Can Cook That Leave a Happy Plate
8/27/13 9/2/13 Peaches & Cake i love my disorganized life
8/28/13 9/3/13 Diddles & Dumplings Yates Yummies
8/29/13 9/4/13 basilmomma Cooking With Libby
8/30/13 9/5/13 Persnickety Plates Creole Contessa
8/31/13 9/6/13 Ancestral Chef Bite Sized Blog
9/1/13 9/7/13 The Staten Island Family Mamal Diane
9/2/13 9/8/13 Food Fash Recipes For My Boys
9/3/13 9/9/13 The Wicked Noodle Hungry Little Girl
9/4/13 9/10/13 Unorganized Mommy of 3 The Tasty Fork
9/5/13 9/11/13 Yi Reservation Dixie Chik Cooks
9/6/13 9/12/13 Chicago Foodie Sisters The Fountain Avenue Kitchen
9/7/13 9/13/13 Cooking from a SAHM FoodThoughtsOfaChefWannabe
9/8/13 9/14/13 Bobbi’s Kozy Kitchen Rants from My Crazy Kitchen
9/9/13 9/15/13 What Jew Wanna Eat Sumptuous Spoonfuls
9/10/13 9/16/13 The Mama Report Busy Mom of Two
9/11/13 9/17/13 Culicurious Huppie Mama
9/12/13 9/18/13 Three Diets. One Dinner. Spice’s Bites

 

Contest Details: Contests open to US only. Limit one winner per household/per family from the 50 blogs participating in the promotion. Individuals winning more than one giveaway will receive 1 set of cookware and the other winning entries will be disqualified and an alternate winner will be chosen. 

 

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