Dishing Details on the 46th Annual Pillsbury Bake-Off!

Did I go home with the million dollar prize in the 46th Annual Pillsbury Bake-Off Contest tonight?!

pillsbury  the whole group

Surely my recipe for Spicy Beef and Sweet Potato Samosas won, right? Well, sadly, no. After a busy week capped off by a sidewalk face plant and trip to the emergency room, I headed out to Las Vegas to battle it off bake-off style with 99 other amazingly creative and talented home cooks. I tasted so many of these dishes, by the end of the day, I thought I might pop! In the end, a recipe for Loaded Potato Pinwheels won the top prize – yum!

Spicy Beef and Sweet Potato Samosas

My finalist entry into the Pillsbury BakeOff – Spicy Beef & Sweet Potato Samosas

jen by pillsbury recipe sign

The Bake-Off day started with the “grand march” of contestants – we all showed off our spirit as we paraded around the floor to the beat of a kitchen pots and pans band! Check out the video!

I couldn’t resist the urge to squeeze and hug the Dough Boy – who can?!

jen and dough boy

We had 3.5 hours to make our recipe up to 3 times and submit the best to the judges. I wasn’t nervous at all until I realized my oven wasn’t heating up properly. The oven people had to come over and check it out and time was slipping away while the problem was diagnosed! Now in a near panic, I threw my second batch in the oven, set the timer and left to visit the other contestants work stations (the majority of people were done by now)! After sampling my way through a couple of dozen delicious dishes, my sixth sense kicked in and said “get back to your oven.” Although there was 30 seconds left on the timer, I was pretty sure they’d be under cooked like the first batch – but (insert harks and angels singing), they were perfectly browned – the batched turned out even better than I could have expected!

at my station pillsbury

Top Chef host, Padma Lakshmi, lead the celebration night dinner. Pillsbury treated us like celebrities; we walked the “blue carpet” and posed with the golden doughboy before our fancy dinner at the Aria Resort!

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Beef & Sweet Potato Samosas with Sriracha Orange Sauce

  • ½ lb lean (at least 80%) ground beef
  • 2 to 3 teaspoons chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 cup pico de gallo salsa
  • 1 cup refrigerated mashed sweet potatoes or canned sweet potatoes, mashed
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 jar (12 oz) orange marmalad

Heat oven to 375°F. In 10-inch skillet, cook ground beef over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1 teaspoon of the chile powder, the cumin and pico de gallo; cook 1 minute longer. Remove from heat. Stir in sweet potatoes, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Unroll pie crusts; cut each into 6 triangles. Spoon about 1 1/2 tablespoons beef mixture in center of each triangle. Brush edges with water. Bring corners of dough together over filling; pinch seams to seal. Place on large nonstick cookie sheet.

Bake 28 to 35 minutes or until light golden brown.

Meanwhile, in medium microwavable bowl, microwave preserves on High 30 to 60 seconds, stirring once, until hot. Stir in remaining 1 to 2 teaspoons chile powder. Serve warm with samosas.

Sirloin Cobb Kebabs with Ranch Vinaigrette Recipe #LivingWell

Earlier in the Fall, I traveled to Chicago to visit with the Beef. It’s What’s for Dinner people and attend their #LiveWell event. While I mentioned this tasty trip a while back on the blog, all the (ahem) hard studying and sampling of lean beef distracted me from sharing one of my favorite parts of the trip – a recipe challenge!

Scene of the showdown - The Chopping Block in Chicago

Scene of the showdown – The Chopping Block in Chicago

Our blogging, beef-eating group gathered at The Chopping Block, a popular cooking school in the Windy City, and divided up into teams.  I was partnered up with the perfect cooking clique; we were truly “a cut above.” With Amee, the CrossFitting, book-writing mama , from Amee’s Savory Dish wielding bamboo skewers on one side and Shaina, also an author and epicure, from Food for my Family ready to whisk, there was no way we could lose this showdown. Oh, I missed the memo that this was not, in fact, a contest! However, trying to be creative under the time and ingredient constraints, thinking it was a cook-off, is what made it all the more fun!

cobb kebob team

Our team was charged with making over a traditional recipe – Cobb Salad. This iconic entrée salad was only meant to be our inspiration; we could concoct anything we pleased as long as it was a healthy, quick fix. Oh yeah, and it had to include top sirloin steak (which by the way is one of the 29 lean cuts of beef, about 150 calories per cooked 3-ounce serving and under 6 grams of fat).

jennifer chopping block

I use top sirloin all the time for the grill, especially kebab-making (check out these Mojo Beef Kebabs). The collective creative wheels didn’t spin long with our wing-it-and-bring-it party of three. In a matter of minutes, Amee, Shaina and I were grabbing up fresh produce and supplies from the “ingredient bar” to make (drumroll, please) . . . . . Sirloin Cobb Kebabs!

sirloin cobb kebobs

Sirloin Cobb Kebabs with Ranch Vinaigrette Dressing

 Ingredients for the kebabs:

  • 1 ½ lbs top sirloin, cut into 2” bite size pieces
  • 2 red peppers, cut into 2” size pieces
  • 1 pint golden cherry tomatoes, keep whole
  • 3-4 large romaine leaves, rinsed and patted dry
  • 4 oz sharp cheddar cheese (block), cut into 2” chunks

Ingredients for the dressing:

  • 1/3 cup light ranch dressing
  • 1 lemon, juiced and zested
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, minced
  • ¼ cup extra virgin olive oil

Additional ingredients:

  • 3 large eggs
  • Bamboo skewers
  • Sea salt and pepper to taste

Directions:

Prepare your medium boiled eggs (firm white and semi-firm yolk) by placing them into a small pot and cover with cold water.  Bring water to a full boil, then turn off heat and cover with a lid and set the timer for 6 minutes.  When the timer goes off, immediately place eggs in an ice bath to stop the cooking process while you prepare your other ingredients.

To prepare dressing, mix together the ranch dressing, lemon juice, lemon zest, garlic, and half of the fresh parsley. Slowly whisk in the olive oil. Top with remaining parsley before serving.

For the kebabs, soak wooden skewers in water to prepare them for the grill for 10 minutes (or use metal skewers).  Toss steak cubes, peppers, cherry tomatoes and romaine in a little olive oil and season lightly with sea salt and fresh cracked pepper.  Place steak cubes, peppers and cherry tomatoes on a skewer, leaving room for the romaine and cheese on the end (but do not add them yet).

Grill kebabs over medium-high heat for 2-3 minutes per side (so steak is medium rare).   Lay romaine leaves onto the grill and cook quickly until each side is starting to wilt and ends are getting brown, approximately 1 minute per side.  Remove from grill, chop into large pieces for skewering and set aside.

In a grill pan, flash cook the cheese until it just gets warm and soft enough to skewer.  Now add the romaine and cheese to the kebabs.  Peel and slice your eggs and arrange on a platter with the kebabs.  Garnish with fresh parsley and serve with the dressing on the side for dipping.

Serves 4 to 6.

cobb kebob close up

Sirloin Cobb Kebabs

Cookbook Giveaway | Lighten Up, America!

Golly gee, I was just talking about my favorite healthy cookbooks in honor of National Cookbook Month and then a new one  (plus a second copy to give away) shows up at my doorstep — Cooking Light Lighten Up, America!  I can already tell this collection of regional American recipes is going to be well-worn in no time thanks to the quirky style and healthy spin author Allison Fishman Task puts on so many of my family’s favorite dishes – and new recipe ideas!
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Filled with more than 150 recipes with easy-to-follow instructions, helpful healthy tips and beautiful photography that captures every drool-worthiness morsel, this cookbook also exudes the spirit of foodie adventure that can only come from road-tripping from one American food festival to the next.  Keep reading on and find out how you can win my giveaway for a copy of Lighten Up, America!

But, here are the Amazon links if you can’t wait to win!

With so many recipes, I devised a simple plan to start my cooking plan of attack!  In each of the chapters, I’ve picked one recipe that speaks to me in some way – whether childhood memories, a favorite flavor crave, or just because the photo looks so inviting.

Lighter American Breakfasts: 

tex mex migas

Tex-Mex Migas are a breakfast staple in my hometown of Austin, Texas. Good for lunch too!

 

 

 

 

 

 

 

 

 

 

 

Lighter American Lunches:

Shrimp Po'Boy

Shrimp Po’Boys loaded with pan-sautéed gulf shrimp (rather than fried) make this New Orleans classic my new best friend.

 

 

 

 

 

 

 

 

 

 

 

Lighter American Main Dishes:

Another popular dish in Austin (and one more way to use my 75 lbs of Hatch Green Chile), these Chile Rellenos are actually quickly pan-fried for crunch and then baked in the oven – saving loads of fat and calories!

Another popular dish in Austin (and one more way to use my 75 lbs of Hatch Green Chile), these Chile Rellenos are actually quickly pan-fried for crunch and then baked in the oven – saving loads of fat and calories!

 

 

 

 

 

 

 

 

 

 

 

 

Lighter American Side Dishes: 

Not a fan of this veggie until I tried them roasted! Add bacon and it's better - am I right?!

Not a fan of this veggie until I tried them roasted! Add bacon and it’s better – am I right?!

 

 

 

 

 

 

 

 

 

 

 

Lighter American Desserts:

I'm totally making this Triple Chocolate Cake for my husband’s birthday.

I’m totally making this Triple Chocolate Cake for my husband’s birthday.

 

 

 

 

 

 

 

 

 

 

 

To enter the giveaway to win a copy of Lighten Up, America! , just follow the simple Rafflecopter instructions below.
a Rafflecopter giveaway

How to Celebrate Family Health & Fitness Day!

Stay active, even on vacation

Stay active, even on vacation

Today is Family Health & Fitness Day USA and I’m blogging all about it at Living Litehouse. This national health and fitness initiative encourages family involvement in physical activity and eating right, primary goals of the U.S. Surgeon General’s Report on Physical Activity and Health. Statistics show that most of us, especially children from 12 – 21 years of age, are getting not getting the exercise and healthy foods we need to perform our best. Here are some great ways to live healthy every day of the year:

Get the whole family involved in a fun run!

Devote one hour a day to being active. It doesn’t always have to be a hardcore workout; walking to school with your kids or raking leaves together are examples of how to easily fit it into a busy schedule. Making exercise all fun and games is also a way to sneak it in – play tag, hula hoop, jump rope or sign up for a family fun run.

Encourage extra-curricular sports. I’ve found that sometimes it’s hard to know if you like something until you try it, especially if there are pre-conceived notions involved.  If your kid shows an aptitude combined with a passion a sport, let him go for it. Otherwise, don’t worry about trying to train a little Olympic prodigy, just let them enjoy the experience.

Make healthy eating fun. A balanced diet doesn’t have to be something to dread. Instead, pack your family’s plates and lunchboxes with creative and nutritious foods that are scaled back on fat, sugar, sodium and unneccesary preservatives and artificial stuff.  The healthiest eaters focus on filling up with vegetables, fruits, lean proteins, whole grains and low-fat dairy products. Of course, just search around my recipes and you’ll find a ton of tasty mealtime inspiration.

Get kids involved in picking out colorful fruits and vegetables.

Get kids involved in picking out colorful fruits and vegetables.

Don’t forget to visit Living Litehouse to learn more about this and find out other great ways to live well and eat well.

living litehouse button

 

School is Hard, Cookies are Soft. #GF Quinoa Oat Almond Chocolate Chippers

Wow, it has really been hard getting back into the school routine. And, I’m not even the one attending class! We hit the ground running last week for our family’s final year with three kids in three different schools –  high school, middle school and elementary. Please, please don’t let there ever be another preschooler in my future. Been there, done that . . . and loved that! But, know we’re moving onto the hard stuff – hard in the sense that I hear my 11th grader whispering to my 8th grader, “Don’t ask mom to help with your homework.”  Sigh.

jennifer fisher thefitfork.com quinoa oat almond chocolate chip cookies

While pre-calculus and physics might be hard, I am happy to report that cookies are soft. They are soft and chewy and gooey with chocolate chips. That’s the way we like to do cookies in my house.  I’ve been trying to make healthier treats for my kids, so the recipe for Quinoa Granola Chocolate Chip Cookies  in the September 2013 issue of Cooking Light caught my eye.  The Salted Pistachio Chocolate Cookies (PaIeo) I created a while back were a huge hit. However, I love the fact that these chocolate chip cookies are made with quinoa flour. I hadn’t ever baked with it before and was excited to give it a try.  Quinoa is high in protein, calcium and iron and the same holds true when it is ground down into flour.  Baking experts say you can substitute quinoa flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.

Does summer vacation really have to be over?

Does summer vacation really have to be over?

Since we have a few gluten intolerant friends that like to hang around after school, I thought I’d tweak the recipe to suit a GF diet. I calling my version Gluten-Free Quinoa-Oat-Almond Chocolate Chip Cookies and, I think it turned out pretty well.  What I did to make them gluten-free was  substitute the one cup of all-purpose flour that accompanied the quinoa flour with ½ cup almond meal and ½ cup ground oats. What I found out about oats and a GF diet is that oats are gluten-free; however there is a risk for contamination in the field or in the factory – that’s why it’s best to buy specifically labeled gluten-free oats. Also, another thing to be aware of, especially when serving to gluten intolerant guests – a very small percentage of people who are sensitive to gluten also have an allergy to oats.

smart cookies thefitfork.com

Gluten-Free Quinoa-Oat-Almond Chocolate Chip Cookies

  • 1/2 cup almond meal
  • 1/2 cup old-fashioned oats, ground
  • 1/2 cup quinoa flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup canola oil
  • 2 tablespoons butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 1/2 cups gluten-free granola
  • 1/2 cup semisweet chocolate mini-chips

 

In a medium bowl, combine quinoa flour, almond meal, ground oats, baking powder, and salt, stirring with a whisk. Place sugars, oil, and butter in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and egg; beat until well blended. Add flour mixture, beating at low speed just until combined. Stir in granola and chocolate chips. Cover and chill dough 45 minutes.

Preheat oven to 350°.

Divide dough into 24 equal portions (about 4 teaspoons each). Roll portions into small balls; arrange balls 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly. Bake at 350° for 15 minutes or until bottoms of cookies just begin to brown.

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The Cooking Light Quinoa Granola Chocolate Chip Cookie recipe I was inspired by is also an excellent healthy option for those of you who don’t need to worry about dietary restrictions. Mmmm, here it is below. Also, check out their collection of portable, healthy snacks — all perfect to pack in backpacks!

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