Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Decisions, decisions.  Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas.  I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And what kind of tea do make with these?

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Do I do cardamom, or cinnamon, earl grey, or raspberry?  Loose leaf or tea bags??  Oh my goodness, I can’t decide!!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Except I did decide.  And I brought you this delicious meal.  Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land.  It may or not may not have been me.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Because the orange tea infused into every bite of this meal was perfection!  I’m sure you can use any other kind.  But this worked!

I’m talking about tea in the salad dressing.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea in the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea ON the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And tea on the side.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Did you know there are many cooking uses for tea?  That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot!  Check it out here!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Oh, and if you are waiting for a reipe, you can find it below!  And don’t forget to visit our sponsors!!  Charles Viancin and The Replublic of Tea!!!

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

See, layer after layer the berries are folded in.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Then ever so carefully, cut the biscuits into rounds.  It’s okay if some berries get cut too.  They will still taste wonderful!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

They look like this after baking…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

But after a double dunk in powdered sugar and warm tea, they look like this…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Enjoy!!!  And I hope you win, because the prizes are just way cool!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 682 calories

Fat 34 g

Carbs 86 g

Protein 12 g

6


Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

A delicious brunch infused with tea throughout.

Ingredients

    For the Biscuits

  • 2 ½ cups all-purpose flour
  • 2 Tb baking powder
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 Tb orange zest
  • 6 Tb vegetable shortening
  • 1 cup buttermilk
  • ¼ cup orange spice tea (brewed liquid)
  • 1 Tb honey
  • 1 cup fresh blueberries, rinsed and dried
  • For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tb orange spice tea (brewed liquid)
  • For the Orange Vinaigrette

  • 6 Tb light olive oil
  • 2 Tb orange juice
  • 2 Tb white wine vinegar
  • 2 Tb orange spice tea (brewed liquid)
  • 1 clove garlic, grated on a microplane
  • Pinch salt
  • Pinch pepper
  • 2 pinches thyme
  • For the Salad

  • 12 cups mixed baby greens
  • 1 red onion, sliced thinly
  • 1 cup blueberries
  • 1 orange, peeled and cut into cubes
  • ¾ cup walnuts, lightly chopped
  • ¾ cup crumbled feta cheese

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
  2. Preheat the oven to 425F.
  3. In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
  4. Prepare the salad ingredients and set aside for plating.
  5. Prepare the biscuits. Dust a bread board with about ¼ cup flour and turn dough out. Pat gently. Add about ¼ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4” high. Cut into 2 1/2” rounds with a biscuit cutter, making up to 12 biscuits.
  6. Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
  7. Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
  8. Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Summertime, Summertime…and Guacamole-Wait, Did you say Giveaway??!!!! #GuacSquad12

You know those girls that take for-ev-er to get ready?! Those ones that make their grand entrance walking down the stairs while all her guests await. The guests that are checking their watches thinking they could be somewhere else?

Well you aren’t that guest, cuz this was worth the wait! So stay right here! Cuz I might be late to the party (due to some unforeseen circumstances and hospital visits) but you are not late to the giveaway!

Between now and July 20th, I will be sharing 3, yes 3, mouthwatering recipes all leading up to my guacamole reveal. Guacamole reveal??? Yes! Read below and stay tuned!!!

It’s summertime! And that means ripe avocados and lots and lots of guacamole. Do you adore guacamole? If so, then #GuacSquad12 – a multi-day, multi-blogger event – is for you. Follow the conversation on social media with our event hashtag and visit the participating bloggers for some amazing twists on guac.

A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you’re a guacamole purist – think avocado, cilantro and lime – or you get a little more creative – think of some fabulous fold-ins such as pineapple or olives – the #GuacSquad12’s creations will make your mouth water.

Here’s are the GuacSquad Bloggers…

listed alphabetically by blog name

 

Here’s the blog tour schedule…

Join Us On Twitter…

Join us for a live Twitter chat on Saturday, July 16th at

7am Pacific/10am Eastern. We’ll be talking guac for an hour!

Here are Our Sponsors*…

and how you can find them around the internet

Casabella

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

Gourmet Garden Herbs & Spices

on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa’s Produce

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

Here are Our Prizes…

We are giving away a dozen – yes, twelve! – Guac-Lock™s from Casabella.

And we have an amazing prize package from Gourmet Garden Herbs & Spices that includes their entire collection of stir in pastes and their lightly dried herbs.

 

 

The Giveaway…

Our generous sponsors have contributed prizes for this event. The giveaway runs from July 8th through July 25th when we will select thirteen winners who will be notified by email. The first twelve winners will receive the Guac-Lock™ by Casabella; the thirteenth winner will receive a generous prize package from Gourmet Garden Herbs & Spices. No purchase necessary. Winners will have 48 hours to reply with contact information or new winner will be chosen. Good luck!

 

a Rafflecopter giveaway

 

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Mulled Wine Gelatin with Apples and Vanilla Mascarpone – #FreshTastyValentines

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

Valentine’s Day is all about romance. And love. And true loves.

I have a confession to make. I have another true love that isn’t my husband. I have a crazy, insane obsession with food. And creating things out of food that I can only concoct in my head.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

When I found out I was receiving two bottles of wine [stops to pour a glass because I’m making myself thirsty] from Woodbridge by Robert Mondavi, for this week’s #FreshTastyValentines hosted by the lovely Camilla, I just had to think of a creative recipe for the wine. More specifically, the red wine. Because it’s the color of love.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

Well, I knew I wanted to make a dessert, some kind of fruit parfait, but not quite a sangria. I wanted something with flavor depth. Often times I think of something I want to make, and I don’t know if it is the many years I’ve spent reading cookbooks and recipes, but I’ll usually find something online almost similar to what I was thinking of. I’ve never been to culinary school, but I’m pretty sure I would love it!

Woodbridge Winery has been around since 1979 with vineyards in Lodi, California. They have a large selection to choose from and I love their food pairing guide! I still have a lot to learn with that!

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

For this recipe, I wanted to pair a gelatin with my homemade mascarpone cheese, and the gorgeous apples I received from Envy Apples. I just type ingredients I want to use into my search engine to get ideas. If I don’t find anything, I do what I want! And I always give credit where credit is due.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

I found a recipe for Mulled Wine Jellies by Jamie Oliver and I was sold. My inspiration for these beautiful apple gelatins bloomed, kind of like the cross-pollinated apple blossoms at Envy Apple’s orchards in Lake Chelan, Washington.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

I set out to make my dessert and topped it with my homemade mascarpone cheese that I had mixed with sweet Madagascar vanilla bean paste. The flavors were a delight to my grown up taste buds. The sweet crisp apples and tart dry red wine mingled perfectly with notes of cinnamon, black peppercorns and allspice. Orange and cranberry brought all the flavors together. It was like a brisk fall day in a glass, no lie.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

Don’t you just love those teeny little spoons? I found this dish set our local foods warehouse for less than $20 and it came with 3 long oven safe dishes, 3 ramakins and 3 baby ceramic spoons.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

They are so fun to eat with! And I love getting just a bit of sweet mascarpone cheese with each bite of apples and wine gelatin. And if you look closely you can see all the bitty vanilla bean specks.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

Give it a go. It’s so simple to make and a wonderful treat for your Valentine sweetheart or your next dinner party.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

Only the best ingredients for this Valentine treat!

A scored orange does magic to cranberry and wine.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

There’s just something about fanned out apples in a glass…just gorgeous! I Envy you apples. (ba dum cha!)

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

Carefully poured mulled gelatin is ready for a good chill.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

This Madagascar Vanilla Bean Paste is to die for! Seriously!

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

Aren’t these absolutely stunning!? I think I’m gonna have another one tonight.

Mulled Red Wine Gelatin with Apples and Vanilla Mascarpone | Famished Fish, Finicky Shark

Please don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!! The giveaway ends TODAY!!!!

Mulled Wine Gelatin with Apples and Vanilla Mascarpone

Prep Time: 6 hours, 5 minutes

Cook Time: 25 minutes

Total Time: 6 hours, 30 minutes

Number of servings: 6

Per Serving 223 calories

Fat 4 g

Carbs 36 g

Protein 3 g

6


Mulled Wine Gelatin with Apples and Vanilla Mascarpone

Recipe pictured was divided into 4 larger servings, but serves 6 easily.

Ingredients

  • 1 1/3 cup Pinot Nior red wine by Woodbridge by Robert Mondavi wine
  • 1 1/3 cup 100% cranberry juice blend
  • 1/4 cup granulated sugar
  • 2 cinnamon sticks
  • 5 black peppercorns
  • 5 cloves allspice
  • 1 large orange
  • 1/3 cup cold water
  • 2 0.25 oz packets gelatin
  • 3 Envy apples, cored and thinly sliced
  • 4 Tb mascarpone cheese
  • 1 Tb Madagascar vanilla bean paste
  • 2 tsp orange zest
  • 6 mint leaves (optional)

Instructions

  1. Score an orange along the peel with a sharp knife, into sections. Do not slice all the way through. Place the orange, wine, cranberry juice and spices in a sauce pan. Whisk in the sugar.
  2. Bring liquid to a low simmer over medium low heat, reduce heat to low and simmer 10 minutes. Remove from heat and cool 15 more minutes.
  3. Meanwhile, slice the apples and arrange along the outside of 4 large or 6 smaller parfait glasses or ramekins.
  4. Pour the gelatin over the cold water in a small bowl. Set aside.
  5. Remove the orange and spices from the infused liquid. Squeeze any juice from the orange back into the liquid.
  6. Slowly stir the softened gelatin and water into the infused liquid and stir until gelatin is completely dissolved. Carefully ladle the liquid into the glasses with the apple slices, being careful not to let the apple slices fall.
  7. Place in refrigerator to chill at least 6 hours.
  8. Mix the vanilla bean paste into the mascarpone cheese. Top each glass with equal amounts mascarpone cheese and orange zest. Garnish with mint leaved, if desired and serve.

Notes

Vanilla mascarpone can be prepared while gelatin is chilling. Chill time is included in prep time.

This post was sponsored by Woodbridge by Robert Mondavi and Envy Apples. I received complimentary products from the sponsors for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

a Rafflecopter giveaway


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Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad – #FreshTastyValentines #sponsor #giveaway

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Thai Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad-now that’s a mouthful right? No, that really is a mouthful. This meal is a romantic meal in the books! Happy #FreshTastyValentines!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Have you ever been out to one of those fancy Thai restaurants? The ones with the dim lights and the fish tanks everywhere? Where even their mango sticky rice is shaped like some kind of exotic animal or swan. (Notice my rice shaped like Valentine’s hearts.) Well, when I made this meal with the help from our friends at Gourmet Garden, that is exactly what I had in mind.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

I used all the Thai flavors from my Gourmet Garden stir in pastes that I could cram into the most tender of pork loin roasts. Crunchy peanuts, sweet basil, spicy ginger, red peppers, and bright lemon grass are blended into a fresh thai pesto that is stuffed into a butterflied pork tenderloin, then spread over the outside to create a crisp flavor packed crust. When the loin is sliced the flavors burst into each bite. And the ginger honey glaze adds the final balance of sweet to the richness.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Gourmet Garden supplies the freshest stir in pastes and lightly dried herbs that make this meal complete. The ginger pieces in the homemade dressing for the salad make it light and refreshing. My husband happily polished off the whole bowl.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

The coconut lime rice ties the meal together, however no herbs or stir in pastes were needed there. This recipe may seem overwhelming, but it is simple and delicious. I used my convection oven to speed up the cooking process, but if you have a couple hours on a Sunday evening for a romantic meal, please try this one. You’ll truly appreciate what our friends at Gourmet Garden can do for your meals! You can find their products at your local grocery store. Or you can enter to win a generous prize package of all their stir in pastes and lightly dried herbs, along with two insulated coolers in the giveaway below!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Here we go…

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Hello Gourmet Garden!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Pesto in the making!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Look at that gorgousness!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Searing in the flavor!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Ready for roasting!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Dressing anyone?

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

My newest Jr. Sous Chef.

 

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad

Total Time: 1 hour, 45 minutes

Number of servings: 8

Per Serving 668 calories

Fat 32 g

Carbs 68 g

Protein 31 g

8


Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad

Ingredients

    For the Thai Pesto Stuffed Pork Tenderloin

  • One cup fresh cilantro
  • 1/3 cup roasted peanuts
  • 1 Tb Gourmet Garden Thai stir in paste
  • 1 Tb Gourmet Garden sweet basil stir in paste
  • 1 tsp Gourmet Garden garlic stir in paste
  • 2 Tb canola oil
  • 1-2 Tb fish sauce
  • 1 tablespoon honey
  • 2 lb pork tenderloin
  • 1 Tb canola oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • For the Coconut Lime Rice

  • 2 cups jasmine rice, rinsed and drained
  • 1 1/2 cups water
  • 1 13oz can lite coconut milk
  • 1 tsp pink sea salt
  • zest of one lime
  • juice of one lime
  • For the Ginger Orange Salad

  • 4 cups green leaf lettuce, rinsed and torn
  • 2 cups red leaf lettuce, rinsed and torn
  • 2 oranges, peeled and sliced
  • 1 tsp Gourmet Garden lightly dried cilantro
  • 1 -2 tsp Gourmet Garden lightly ginger
  • 1 tsp Gourmet Garden ginger stir in paste
  • 1/2 tsp Gourmet Garden garlic stir in paste
  • 2 Tb low sodium soy sauce
  • 1/4 cup seasoned rice vinegar
  • 1/3 cup canola oil
  • juice of half orange
  • zest of half orange
  • 3 Tb honey
  • For the Honey Ginger Glaze

  • juice of one large orange
  • juice of one lime
  • 1 tsp Gourmet Garden ginger stir in paste
  • 1 tsp Gourmet Garden lemongrass stir in paste
  • 1 Tb honey
  • 1 Tb cornstarch
  • 2 Tb cold water
  • dash sea salt

Instructions

  1. Preheat the oven to 425F.
  2. Rinse and pat dry the pork tenderloin. Lay on a flat surface and slice into the roast lengthwise to create a pouch. In a food processor, combine all the pesto ingredients using only 2 Tb of the oil. Carefully spread the pesto into the loin. Close the loin carefully and secure with kitchen twine. Season with salt and pepper.
  3. Heat a skillet over medium high heat, then add the remaining 1 Tb canola oil. Sear the loin on all sides, collecting all pesto that may have leaked out and smearing it on the outsides to create a crust. Transfer the roast to a foil lined roasting pan.
  4. Bake uncovered at 425F for 15 minutes. Reduce heat to 375F and bake for 40-60 minutes more, until internal temperature reaches 170F. Remove from oven to cool.
  5. Meanwhile, prepare the rice by combining the rinsed and drained rice, water, coconut milk, lime zest and sea salt and set your rice cooker. Or bring to a boil in a sauce pan, cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20-30 minutes. When the rice is tender, fluff with a fork and stir in the lime juice.
  6. For the salad, combine the dressing ingredients in a mason jar or dressing bottle and shake well. Combine the lettuces and orange slices in a large bowl and set aside.
  7. For the pork loin glaze, bring the orange juice, lime juice, honey and seasonings to a low simmer over medium low heat. Whisk together cornstarch and cold water and add to juice and honey mixture. Simmer until slightly thickened into a light glaze. Remove from heat and season with salt to taste.
  8. To serve, slice the roast and drizzle with 1-2 Tb glaze. Serve with 2/3 cup rice and 2 cups salad.

This post was sponsored by Gourmet Garden. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


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Fruity Hatch Chile Cheese Ball – #FreshTastyValentines #sponsor #giveaway

If you’ve been keeping up with #FreshTastyValentines this week, you couldn’t have missed yesterday’s Earthy Crackers with Garlic and Dill. And you certainly don’t think I’d let you go all week without sharing with you the perfect spread for these crackers.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Wine, cheese, crackers=perfection! I just love digging into a creamy cheese ball based with low fat cream cheese and coated with heart healthy nuts. Pour me a glass of Woodbridge white wine by Robert Mondavi and I think I just may eat the whole cheese ball. Well, I’ll share with my sweetheart of course.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

This cheese ball is special though. It’s Fruity. It’s Zangy. It’s Not Ketchup! Not Ketchup is one of the 13 sponsors for this week’s Valentine event. Not Ketchup is the manufacturer of all-natural, paleo gourmet dipping and grilling sauces that doesn’t taste like ketchup. In fact, it isn’t even made with tomatoes. It’s fruit based with unique spices.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

The Tangerine Hatch Chile flavor is what I’ve used here. It is the first Not Ketchup flavor without any added sugar, and in fact it only contains 1 gram of sugar and is naturally sweetened with tangerines, apples and dates. It’s deliciously unique and the perfect pairing for this cheese ball loaded with dried fruit, diced jalapenos and creamy Colby jack cheese.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

 

You can find Not Ketchup online through their website, at these stores, and even on Amazon with free prime shipping.

I got the inspiration for this cheese ball after visiting a friend’s house for her son’s birthday. An appetizer that was served was a large block of cream cheese smothered in a spicy chipotle berry sauce. It was so addictive with the crackers. I-could-not-stop-eating-them. So when my tastebuds tingled with the sweet and spice from the Tangerine Hatch Chile Not Ketchup sauce, I thought it had to be made with cheese and crackers. So here ya go!

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Grab some wine and tempt your Valentine.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

First soften the cream cheese, seed the jalepeno, dice it up, chop the dried fruit and the walnuts.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

In a stand mixer, combine the cheeses and 3 Tb Not Ketchup sauce and Worcestershire sauce.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Add the chopped fruit and diced jalapeno.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Mix well and shape into two cheese balls. Wrap in plastic wrap and refrigerate 6 hours to 5 days.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Roll in the chopped nuts and serve.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Fruity Hatch Chile Cheese Ball

Prep Time: 6 hours, 20 minutes

Total Time: 6 hours, 20 minutes

Number of servings: 32

Per Serving 86 calories

Fat 7 g

Carbs 3 g

Protein 3 g

32


Fruity Hatch Chile Cheese Ball

Makes TWO cheese balls. Serve with crackers, pita chips or baquettes.

Ingredients

    For the Cheese Balls

  • 2 8 oz packages Neufchâtel cream cheese, softened
  • 8 oz shredded Colby jack cheese
  • 3 Tb Not Ketchup Tangerine Hatch Chile Sauce
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 cup mixed dried fruit, chopped
  • 1 jalapeño, seeded and finely diced
  • {For the Topping]
  • 1 walnuts, chopped, divided
  • 2 Tb Not Ketchup Tangerine Hatch Chile Sauce

Instructions

  1. In a stand mixer or food processor, combine the cheeses and sauces and mix well.
  2. Add the dried fruit and diced jalapeño and mix until combined.
  3. Form mixture into two balls using hands and wrap in plastic wrap.
  4. Refrigerate at least 6 hours and up to 5 days.
  5. Roll in nuts before serving and garnish each cheese ball with additional 1 Tb Not Ketchup Tangerine Hatch Chile Sauce.

Notes

Cheese balls can be frozen up to 3 months before rolling in nuts.

This post was sponsored by NotKetchup. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

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Earthy Crackers with Garlic and Dill – #FreshTastyValentines #sponsor #giveaway

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark
I remember many years ago, before children, before marriage, when it was just my husband and I and a fresh relationship. I remember sour cream and cheddar potato chips and huge tub of sour cream. I remember mounds and mounds of tangy cream being piled on each salty chip. And fighting over lovingly offering, the last of the crumbs from the silver lined bag.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Romance can happen any day of the year. It can happen over a bag of chips and a tub of sour cream. Romance, laughter, sharing and caring. It is widely celebrated by many about 11 days from now on that special day called Valentine’s Day. But why wait for that one special day.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Crackers and chips and all things crunchy take me back to those special sour-cream-dipping, licking-the-crumbs tug-of-war days. So it’s not a surprise I chose to make crackers for part of #FreshTastyValentines, hosted by my fellow blogger Camilla Mann. Except these crackers are a healthy bunch. Loaded with hulled hemp hearts from Bob’s Red Mill. Hemp hearts are loaded with healthy omegas and protein, perfect for the healthy snack lover. And they lend such a natural whole grain flavor to these crackers.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Bob’s Red Mill is an employee owned company located in Milwaukie, Oregon which strives to produce the highest quality of whole grains freshly milled on their 17 acres of land. You can see more of what Bob offers here!

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark
I love the layers of nutty flax and sesame seeds in these crackers. And the hulled hemp hearts provided by Bob’s Red Mill add depth to this earthy cracker.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Now I wouldn’t pair these with sour cream-oh you could, I’m sure. But these would pair fairly well with a cheese log or even a sweet orange marmalade. (I could go on and on about my love for citrus and nuts combined!)

So if you are feeling up for it, go ahead and try out these crackers, and swing by Bob’s Red Mill and take a look.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark
Process the flours and hulled hemp hearts.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Turn the dough out onto a floured surface.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Roll out the dough into thirds and in half, after sprinkling on the healthy seeds.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Roll out the dough and score it. Then brush it with egg wash and dust on the dill and garlic and salt.
Bake and cool and you’re done!
Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Just look at that heathy sheen and nutty texture.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

 

These crackers are loosely derived from this recipe concept by Mark Bittman.

 

Earthy Crackers with Garlic and Dill

Total Time: 35 minutes

Number of servings: 12

Per Serving 140 calories

Fat 10 g

Carbs 9 g

Protein 5 g

12


Earthy Crackers with Garlic and Dill

Ingredients

  • 1/2 cup sprouted or whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup Bobs Red Mill hulled hemp hearts
  • 1/2 cup finely shredded cheddar cheese
  • 3 1/2 Tb light olive oil
  • 1 Tb hemp seed oil
  • 1/2 tsp sea salt
  • 4-6 Tb low fat milk
  • 1 1/2 Tb black sesame seeds
  • 1 1/2 Tb Bobs Red Mill flax seeds
  • 1 egg beaten with 1 tsp water
  • 2 tsp dried dill weed
  • 3/4 tsp garlic powder
  • Sea salt for sprinkling

Instructions

  1. Preheat oven to 400F.
  2. In a food processor, combine the flours, hulled hemp hearts and pink sea salt and pulse to combine.
  3. Pulse in the oils and finely shredded cheese until combined.
  4. Pulse in the milk, streaming in a little at a time until the mixture forms a slightly sticky ball.
  5. Turn dough out onto a lightly floured surface. Roll out to a large rectangle about 1/3" thick. Combine the sesame and flax seeds in a small bowl. Sprinkle the rolled out dough with half the seed mixture.
  6. Fold dough into thirds and then in half and roll out again. Sprinkle on remaining seeds. Fold into thirds and in half again and let rest 10 minutes.
  7. Roll dough on a baking mat or parchment paper into a 13"x9" rectangle to fit a baking sheet.
  8. Transfer to the baking sheet. Using a pastry wheel, pizza cutter, or sharp knife, score the crackers clean through into desired sizes. Do not separate.
  9. Brush with egg and water mixture with a pastry brush. Sprinkle with dill, garlic powder and sea salt. Prick each cracker with a fork to prevent bubbling.
  10. Bake for 10-12 minutes, until edges begin to brown and crackers start to feel crisp. Remove from oven. Cool completely on baking sheet before breaking apart crackers. Store in a zip tight bag once completely cooled for up to 2 days.

This post was sponsored by Bob’s Red Mill. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

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The Giveaway Event You’ve Been Waiting For – #FreshTastyValentines #sponsor #giveaway

February is finally here! Wow, that came quick! And before we know it, Valentine’s day will be here too!
What are you cooking for your loved ones? We are aiming for healthy food this year. At this very moment my loving husband is making us all rotisserie chicken soup. It’s healthy and fresh! And we are all a tad under the weather, and it’s rainy out, so it’s perfection. The other bit of perfection is watching Frozen for the first time with my daughter while writing all day. What a perfect day right?!!?

Now back to the healthy Valentine’s-boy did I sidetrack or what?! Well, it’s time for another awesome giveaway. There are 14 unique prizes, so don’t miss them. Click through the arrows on the Rafflecopter image to see them all.

But we wouldn’t have the giveaway without the help of all 13 sponsors and all 22 bloggers. So THANK YOU!!!!

The Giveaway Event You've Been Waiting For - #FreshTastyValentines | Famished Fish, Finicky Shark

#FreshTastyValentines is here. A group of 22 talented food bloggers who will be posting recipes for an entire week that, we hope, will inspire you to make some healthy Valentines treats for your loved ones. Here we are…

The Bloggers

(with links to their homepages, in alphabetical order)

From February 1st through February 8th, not only will you find nearly a hundred recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. See rafflecopter below.

The Sponsors

(with links to their homepages, in alphabetical order)

The Giveaway Event You've Been Waiting For - #FreshTastyValentines | Famished Fish, Finicky Shark

 

The Giveaway

For FOURTEEN Different Prizes

begins February 1st and ends February 8th

If you are visiting before the rafflecopter opens, please check back!

Stay tuned for these sponsored recipes made by Famished Fish-that’s me!
Baked Eggs with Tomatoes and Pistou sponsored by Sun Basket
Homemade Mascarpone Cheese sponsored by UncommonGoods
Earthy Crackers with Garlic and Dill sponsored by Bob’s Red Mill
Fruity Hatch Chile Cheese Ball sponsored by Not Ketchup
Thai Pesto Stuffed Pork Loin, Coconut Lime Rice, and Ginger Orange Salad sponsored by Gourmet Garden
Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze sponsored by Casabella and Kitchen IQ
Asian Sesame Shrimp Chopped Salad sponsored by TLish Dressings and Marinades and Mann Packing
Mulled Wine Gelatin with Apples and Vanilla Mascarpone sponsored by Envy Apples and Woodbridge by Robert Mondavi

Don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

a Rafflecopter giveaway

Thank you to #FreshTastyValentines sponsors for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers. *This post contains affiliate links.


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Dark Chocolate Pumpkin Spice Fudge #Choctoberfest with Imperial Sugar – Giveaway

Dark Chocolate Pumpkin Spice Fudge - Famished Fish, Finicky Shark

If I could open any little shop it would be a candy store or a tamale factory. Every Christmas season I go crazy making tamales or candy-and sometimes both. Either gifting or selling it.

Dark Chocolate Pumpkin Spice Fudge - Famished Fish, Finicky Shark

My husband’s old bosses requested almond toffee every year. It was their absolute favorite. They loved it so much they would even order extra. They gave me the idea to start selling my candies. I’d make toffee, truffles, rum balls and fudge.

My personal favorite is fudge. I love getting creative with the various flavors and mix-ins. Just a couple weeks ago at Knott’s Berry Farm I saw so many fudge flavors my wheels were turning and anticipating Christmas candy making.

Dark Chocolate Pumpkin Spice Fudge - Famished Fish, Finicky Shark

For this week’s Choctoberfest I decided to make a dark chocolate fudge and spice it up with pumpkin spice for fall-it is October anyway! And Imperial Sugar was the perfect companion to top it off! Instead of presenting my kids with a tray of cookies, I showed off a tray of chocolates. Oh yea, they loved me!!

This particular fudge recipe can be prepared in 5 minutes amd flash frozen for eating within 20. I made mine in the morning and popped it in the fridge for easy slicing after work.

Dark Chocolate Pumpkin Spice Fudge - Famished Fish, Finicky Shark

Get ready for some simple ingredients. I spy with my little eye, some Imperial Sugar.

Dark Chocolate Pumpkin Spice Fudge - Famished Fish, Finicky Shark

The simplicity of dumping, pouring and heating.

Dark Chocolate Pumpkin Spice Fudge - Famished Fish, Finicky Shark

This is probably one of the easiest fudge recipes you will ever make.

Dark Chocolate Pumpkin Spice Fudge - Famished Fish, Finicky Shark

The extra fine texture of Imperial Sugar makes it perfect for sprinkling.

Dark Chocolate Pumpkin Spice Fudge - Famished Fish, Finicky Shark

I love the technique of foil lining; makes candy cutting a breeze. This even works with brownies!

Dark Chocolate Pumpkin Spice Fudge - Famished Fish, Finicky Shark

Dark Chocolate Pumpkin Spice Fudge

Prep Time: 1 hour, 2 minutes

Cook Time: 3 minutes

Total Time: 1 hour, 5 minutes

Number of servings: 42

Per Serving 80 calories

Fat 3 g

Carbs 13 g

Protein 1 g

42


Dark Chocolate Pumpkin Spice Fudge

Ingredients

  • 2 cups dark chocolate chips
  • 1 cup cinnamon chips
  • 1 14 oz can sweetened condensed milk
  • 1 Tb pumpkin pie spice
  • 1 Tb vanilla bean paste
  • 1 Tb Imperial sugar
  • 1/2 tsp colored sugar
  • 1/2 Tb butter

Instructions

  1. Line a 8×8 inch pan with aluminum foil and grease with butter.
  2. In a large microwaveable bowl, add the sweetened condensed milk and cinnamon and dark chocolate chips. Sprinkle in the pumpkin pie spice.
  3. Microwave on high for 2-3 minutes, stirring halfway. When mixture is smooth, add the vanilla bean paste. Stir well and pour into prepared pan. Smooth over top and sprinkle with imperial sugar and colored sugar.
  4. Refrigerate at least one hour or freeze 20 minutes for quicker setting. Remove foil from pan to easily slice fudge with a sharp knife.

Notes

Prep time includes chill time.

Don’t forget to enter the GIVEAWAY!

S'mores Champurrado - Famisehd Fish, Finicky Shark

*This post was sponsored by Imperial Sugar. I received free product from the sponsor for participating in #Choctoberfest with Imperial Sugar. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

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Chocolate in my Head – Giveaway #Choctoberfest with Imperial Sugar

With a mouthful of dark chocolate covered almonds, I flex my fingers and attack my keyboard, envisioning the glorious chocolate creations coming this week. Chocolate and I go way back. Back to age 4 and the bits of nut and raisin chocolate squares my grandfather would give me from the candy tin that he carried around in the breast pocket of his sweater. I always looked forward to those delicious bites.

Choctoberfest-2015-1

I am beyond excited today, because it is October 5…. and that means it is the first day of #Choctoberfest! 😀

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist:

The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during our next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.

Choctoberfest is all about that! The joy chocolate brings to
Alison Boyer who blogs over at The Pintertest Kitchen

I Want My Mommy Casserole – Cookbook Review #ZPocWinter – GIVEAWAY

I Want My Mommy Casserole | Famished Fish, Finicky Shark

My family and I just spent this past weekend on a mini camping trip. I love it. We have an adorable pop-up camper that we could practically live in. It was the first time we took our new baby as we hadn’t been in over a year, since I was pregnant. 

As I lay there cuddling with my baby and my husband, my boys sleeping on the opposite end, I listened to the coyotes howling. They freaked me out so bad the last time I had to listen to music on headphones to drown them out.
However this time it seemed almost peaceful. I felt safe.
I Want My Mommy Casserole | Famished Fish, Finicky Shark
But…what if those coyotes were zombies and we were in the middle of a zombie apocalypse??? I think I’d be praying my adorable pop-up camper was a bullet proof, tip proof, mega safe house on wheels!
I wonder if this went though Lauren Wilson’s head as she wrote her cookbook The Art of Eating Through the Zombie Apocolypse. I’ve been asked by BenBellaBooks to do another review for one of their up and coming authors. I was honored!
I Want My Mommy Casserole | Famished Fish, Finicky Shark

Photo Image provided by BenBellaBooks

I asked Lauren a few questions, because as I flipped through her uniquely creative recipes and ideas, I couldn’t help but wonder how she came up with the idea! Check it out:
What inspired you to write this book?
“Actually, the idea for the book came from my best friend Paul. We were just hanging out one day when he said, “Hey you’re a zombie nerd. And you’re a food nerd. You should write a cookbook for the zombie apocalypse!” I loved the idea an sat on it for a couple of years before starting to work seriously on it. So the was his but I brought it to life, or unlife, as it were.”
This seems like a great cookbook to take camping. Do you enjoy camping?
“I am not an avid camper, but ended up taking a few camping trips to practice the skills outlined in the book. I love the outdoors and nature so writing the book was a great way to into camping.”
Where do you get your meal inspiration from?
For the book specifically? I imagined various scenarios one might find themselves in during a zombie apocalypse-bugging and being holed up in your home, living in an army-run survival camp, roaming the wasteland or trying to make a go of it out in the wild, for example. Then I imagined what food sources would be available in each scenario and went from there. There were so many recipe ideas that didn’t pan out in the testing phase or had to be cut for length. The whole process of writing and testing the recipes was a lot of fun!
I Want My Mommy Casserole | Famished Fish, Finicky Shark
I chose the recipe “I Want My Mommy Casserole” because
  • I love casseroles
  • I  love comfort food
  • Mommies mean comfort!

And the egg noodles and cream soup help too.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

I sprinkled on a bit of parmesan cheese from a pizza parlor packet, because I know I could find those lying around in a apocalypse right???

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Lauren says you can use any noodle or even rice, tuna or chicken and any cream soup you want really. Even broccoli instead of peas! That’s versatility for ya! Cuz I mean, if I’m stuck in a zombie apocalypse, definitely not going to be checking off my grocery list! I used chicken, because my kids are not huge tuna fans. I love it! And I did add some marsala wine as recommended.
For a little fun, I even did a zombie apocalypse quiz to see how long I’d last. I got 376 days! Just about a year—not bad!
I Want My Mommy Casserole | Famished Fish, Finicky Shark

Photo image from The Art of Eating Through the Zombie Apocalyspe – I Want My Mommy Casserole

This is a direct excerpt from the cookbook The Art of Eating through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide by Lauren Wilson.

“I Want My Mommy CasseroleYields: 2–3 Hungry Survivor servings, 4 Regular Joe servings

This is a zpoc spin on an already nearly completely shelf-stable meal, one that is classic American comfort food spanning decades and generations. It is what some might call “junky,” but in the event of a zombie apocalypse, a hot pile of creamy, salty, fatty goodness topped with crunchy potato chips is A-OK in my book. Go ahead and make it as junky as possible, knowing full well that this meal could potentially be your last. You only live once, right? Oh, wait.

This is also a recipe that is primo for substitutions: No egg noodle? No problem. Use macaroni or rice. No potato chips? Use crackers or Goldfish or even Bugging-In Breadcrumbs (page 94). No tuna? Use canned chicken. No peas? How about green beans, potatoes, or asparagus? And virtually any other creamed soup will work in place of mushroom—except for say, maybe, cream of shrimp (yeah, that’s a thing).

This recipe is safe–house friendly and can easily be adapted to use freeze-dried vegetables and shredded cheese, (Believe it or not, freeze-dried shredded cheese isn’t totally gross—read on to Cooking in the Well- Stocked Safe House, page 203, for more!)

Requires:

Chef’s or survival knife and cutting board

1 large pot
1 small sauté pan
1 wooden spoon
1 colander
1 large mixing bowl
1 can opener
1 fork or multi-tool
1 small bowl
1 Dutch oven or another baking vessel (at least 7″ x 11″)

Heat Source:

Direct, open flame or other Stovetop Hack (page 42), and indirect, Dutch Oven or other Oven Hack (page 44)

Time:

10 minutes prep
30 minutes baking time

Ingredients:

1 small onion, minced
1 x 12-oz. package egg noodles
2 cans tuna, preferably chunk in oil
½ can peas
2 x 14-oz. cans cream of mushroom soup (In this case, Campbell’s really is the best)
1 c. breadcrumbs, preferably panko or crushed natural potato chips
¼ tsp. garlic powder
½ tsp. ground cumin
½ tsp. cayenne pepper
Salt & pepper, to taste

Optional Add-Ins:

½ c. dried mushrooms, reconstituted
2 tbsp. dry sherry

Method:

  1. Preheat the Dutch Oven or other Oven Hack for 400°F baking (see Judging Temperature, page 47) in addition to building a small fire or other Stovetop Hack to boil water. Put a large pot of potable water on to boil. In the meantime, in a small pan sauté the minced onion over medium-high heat until soft and browned.
  2. Once the water has come to a rolling boil, cook the egg noodles for half the recommended time on the package. If using dried mushrooms, remove some cooking water from the pot to reconstitute them. Drain, then add the noodles to a large mixing bowl, set aside for now.
  3. Drain the tuna if it’s packed in water; otherwise, drain the oil off onto the breadcrumbs, then break the tuna up lightly with a fork or multi-tool and add it to the noodles. Add the peas, sautéed onion, mushroom soup, reconstituted dried mushrooms (if using), and dry sherry (if using) to the mixing bowl and toss well. Taste and season with salt (if needed) and pepper. Set aside.
  4. In a small bowl, add the breadcrumbs, reserved tuna oil (or the equivalent of another oil, like olive oil), garlic powder, cumin, cayenne, and salt and pepper (to taste). Mix until the breadcrumbs are evenly coated.
  5. Carefully remove the lid of the preheated Dutch oven and add a light layer of oil using a paper towel or another clean cloth. Transfer the mixed noodles to the Dutch oven or, if using another Oven Hack, to a lightly greased baking dish. Sprinkle the breadcrumb mixture evenly over the noodles.
  6. Bake covered for about 25 minutes, until hot and bubbling.
  7. Let cool for about 5 minutes before eating. Take a deep breath and allow nostalgic memories of your mom (before she tried to tuck into your abdomen) perk you up while tucking in yourself.

Egg Noodle Substitution: You can also use 16 ounces of macaroni or other small pasta or 1½ cups cooked rice plus additional ½ cup of liquid in place of egg noodles.on.”

 I Want My Mommy Casserole | Famished Fish, Finicky Shark

I Want My Mommy Casserole

Gather ingredients.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Cook up some veggies. And add the meat of choice.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Stir in the seasonings, wine and soup. And add it to a greased dish.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Sprinkle on the greasy breadcrumbs and bake!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

And serve!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

This book is truly handy for a survival guide, if you decide you need something to pack when hiking, camping, or running from zombies. You will find all of that AND a variety of cool recipes, like Overnight of the Living Dead French Toast and Zombie Nownies. Tweet #ZPocWinter for more recipes from the bloggers behind the madness.

This post was sponsored by Ben Bella Books. I received a free cookbook by the sponsor for participating in #ZPocWinter. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted. *This post contains affiliate links.

DON’T FORGET TO ENTER THE GIVEAWAY for your very own copy of this unique and inspiring cookbook!

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