Vegetarian Mexican Lasagna Make it Monday

I can’t even tell you how delicious this recipe is. I have had it pulled from a magazine since last year and finally made it Sunday. Of course I never stick to a recipe so I added the Cumin, green chiles and corn but feel free to keep those out, or add your own additions. You could also use whole wheat tortillas but corn ones are pretty good for you.

Ingredients:
1 package corn tortillas
2 medium onions
4 cloves garlic
3 tablespoons olive oil
2 1/2 tsp ground cumin
small can of corn
1 large can tomato sauce
1 can tomatoes (i used the ones with green chiles for an extra UMPH)
2 teaspoons oregano
1/4 cup chopped parsley
1 can mild enchilada sauce
1 can Mexe-beans (make sure they don’t contain lard)
3/4 pound Mozzarella cheese, shredded or thinly sliced
2 cups ricotta cheese
1/2 cup grated parmesan cheese

Directions:

Saute onions and garlic in olive oil till soft and transparent.

Stir in everything but cheeses and tortillas.

Place a layer of tortillas in a baking dish.

Place 1/3 sauce over them and spread layer of ricotta, layer of mozzarella, 1/3 parmesan Repeat twice.

Bake at 350 (for 20 – 30 minutes).

I think it only took me about 20 minutes to prepare.  I have oregano and parsley ready, chopped and and frozen so I only had to cut garlic and onions.  And we almost always buy blocks of cheese and grate it at home.  So much fresher and less preservatives this way.

Yum yum get you some!  =)

Karissa Gindling™ for Prissy Green™ ©

The Spice Kitchen, Review and Giveaway

The Spice Kitchen: Everyday Cooking with Organic Spices.  Easily my new favorite cookbook!  Craig and I have really gotten into spices in the last couple years.  Part of that is from some spices I received from TSP Spices, but part of it is just wanting to create easier dinners but with real pizazz!

Whether you are new to spices or have been cooking with them for years there will be a few recipes you want to add to your family file from this book.  The first recipe I tried?  Clove Spiced Caramel Corn.

OH MY.  It is fantastic.  I got the book and actually went to the store just a couple hours later because I couldn’t get the thought of the caramel corn out of my head.

Then there is the Coconut Curry Shrimp.  The Cumin Lime Pork Chops.  Creamy Tomato Basil Soup.  Bittersweet Chocolate Chip Ginger Cookies.  and sooo many more.  Plus the first 30-35 pages are filled with information about spices themselves.  The history, where they come from and more.

The Spice Kitchen offers more than one hundred delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free—a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical.

The Spice Kitchen changes everything, using herbs and spices to add special twists to favorite family recipes, from macaroni and cheese, to burgers, chicken salad, deviled eggs, and much more. It’s the only all-purpose cookbook for spicing up everyday meals. Not just exotic extras, spices from around the world make it easier—and much more fun—to turn out delicious and healthy food. The simple but flavorful recipes and ideas in The Spice Kitchen will make old family favorites new again—and bring everyone to the table.

Have a few places you need to take dishes to this holiday season?  Bored with taking the same ol stuff?  This book is a sure fire win for you.  Or would make an incredible hostess gift either alone or with some TSP Spices!

Sara Engram and Katie Luber are the co-founders of The Seasoned Palate, Inc., based in Baltimore, Maryland. Their company specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. Their tsp spices line is sold in more than three hundred retail stores in the United States, Canada, and Europe, and their Smart Spice brand is sold in supermarkets throughout the United States.

And I have TWO copies of The Spice Kitchen: Everyday Cooking with Organic Spices to give away!

To enter, tell me your favorite spice and the dish you use it in.  Easy Peasy!

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Contest winners are always chosen by random.org and verified per rules. Contest ends at 11:59pm EST, on 12/9. Open to US only.

Disclosure: I was given a sample for review.  I was under no obligation to post a giveaway, a review or anything else on Prissy Green.

Karissa Gindling™ for Prissy Green™ ©

Thames Foods Comeback Sauce and Recipe

I am a condiment lover.  CondIMENT.

Come on you dirties Get your minds out of the gutter.

I crave fries just so I can eat ketchup.  I only really like Heinz.  Even though Red Gold is made in Indiana. Love my salads drenched in french dressing.  Love my potatoes soaked in sour cream.  etc etc etc. As my friend Ryan and I always say, “we need our food wet.”

Well let me introduce you to my newest and now favorite condiment.  Thames Foods Comeback Sauce.  Now the hard part, describing it.  Cross between a mayo, non-buttermilk ranch and Roumelade sauce.  What makes it unique is definitely the kick in your pants horseradish, but what will have you comeback is the seasoning and the way it actually enhances whatever you choose to drizzle it on.

Brings something special for everyone and a new dip for everything.

I made some good ol spicy chili yesterday.  Normally I would douse the spice with a little sour cream, but instead I remembered Thames Comeback Sauce.  What a complete difference it made.  Now I admit my chili was pretty damn good with out any embellishments, but as I said before, I am a condiment girl.

I have also used it (and loved it) on an Everything Baked Potato.  Chives, cheese and Comeback sauce.   And Craig and both loved it on some simple grilled chicken a couple times over the summer.  Might be the best on Cocktail Shrimp.

Thames encourages you to find new ways to use it too!  But some of their favorites are on Cocktail Shrimp, Gumbo, onion rings and anything that will sit still long enough to get an extra bump.

I usually make Jambalaya for Christmas Eve. Pretty certain this year the Comeback with come with me  and I know a couple cousins that will probably add it to more then just their Jambalaya.

If you couldn’t tell, this is a southern treat.  Only found at a few places in the south, but expanding.  See stores here.  Ask your local grocer to carry it and send them to the website.  And you can  ORDER ONLINE here.

And as promised here is a recipe straight from the Thames Table.
This is best served warm, but is still very good once it’s cooled too.

Potato Salad (i promise this will be the most talked about side dish at your Thanksgiving table)

Ingredients
3 pounds small red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1 tablespoon kosher salt
4 bacon slices (uncooked), chopped
2 cups diced Vidalia or other sweet onion (about 2 medium)
2 garlic cloves, minced
5 tablespoons Thames Foods Comeback Sauce
1 1/2 tablespoons honey
1 1/2 tablespoons sherry vinegar
1/4 cup chopped fresh parsley

Preparation

Preheat oven to 400°.

Combine first 4 ingredients in a large bowl; toss to coat. Butter or spray your pan then arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.

Combine Comeback Sauce, honey, and vinegar in a small bowl; stir with a whisk. Add mixture and parsley to potato mixture; toss gently.

FTC disclosure:  a friend sent me and craig a couple bottles to try.  There was never any mention of it being feature on Prissy Green until I personally offered.

Don’t forget to case your vote at Divine Caroline!  I could use the help!!  I have been nominate for a, “love this site” award.  not only would I receive a $250 gift card, but some great publicity too!  you do have to register, and make sure after  you register you click the back button to go back and cast your vote!

Karissa Gindling™ for Prissy Green™ ©

Bonefish Grill’s Bang Bang Shrimp Recipe

Craig and I don’t eat at Bonefish Grill much.  Seems the one by us is, well less then favorable.  BUT we loved Bang Bang Shrimp Appetizer so much, we had to figure out how to make it at home!

Ingredients:

• 1/2 cup mayonnaise (real mayo)

• 1/4 cup Thai sweet chili sauce (you will find in the ethnic section)

• 3 drops Sriracha Hot Chili Sauce

• 1 pound shelled and de-veined shrimp

• Dry cornstarch

• oil for frying

• lettuce

• chopped scallions

Directions:

1. Mix mayonnaise with your Thai sweet chili sauce.
2. Add hot sauce to taste.
3. Dredge the shrimp in cornstarch.
4. Deep fat fry the shrimp until lightly brown.
5. Drain on paper towel.
6. Then add to bowl and little fluff to coat with sauce.
7. Serve on a lettuce lined platter or in bowl, top with chopped scallions.

Karissa Gindling™ for Prissy Green™ ©

Thirsty Thursday Easy Pumpkin Pie Latte At Home!

I don’t drink regular coffee, well about 4-5 times a year.  But I do love my Teeccino Herbal Coffee.  No caffeine, but all the warm love in a cup!

When I did drink coffee, I never went to Starbucks.  First, there beans are so totally over roasted, that their coffee is horrible. but secondly, I can’t be raped, and drink coffee at the same time.  just think of the burns!  lol, no really, $4 for a cup of coffee?  No freakin way!

So I came up with a little recipe here at home, super simple, and super delicious!

These measurements are approximate to what I do, I have never measured.

For about a 1/2 pot, to a 3/4 full pot:

1/4 Teaspoon of Vanilla

1/2 teaspoon of Pumpkin Spice

1/4 teaspoon of cinnamon

Add everything to the pot, and then brew your coffee as normal.  When you pull the pot off, depending on what type of pot you have, either stir, or jostle it around a couple of times to make sure the spices are mixed.  You don’t have to do much, as the coffee drips, it will mix it!

And now you can add your creamer, or sugar or both!  I add a touch of honey and a little rice milk.  It is truly delicious!

Get an Extra Entry into any ONE contest for voting! Just leave a comment, on the contest you want the extra entry for, and leave your vote #!!

Karissa Gindling™ for Prissy Green™ ©

Delicae Gourmet Review and Giveaway

Normally I am the queen of the CrockPot.  I love being able to throw something in and forget about it.  Especially in the winter months.  Too cold to hit the grocery a couple (or a few) times a week, easier to stock up and deal with what you have!

Delicae Gourmet makes life a whole lot easier in these moments, and makes my CrockPot output some extremely tantalizing treats!

Take their Big Easy Jambalaya I recently tasted tested out.  All you have to add is chicken, broth, sausage and tomatoes!  Seriously!  And if you are like me and pretty easy on the meat, you don’t have to add Chicken or Sausage, you can add some Shrimp or some white fish a few minutes before the meal is done!  The Ingredients are: Rice, Dehydrated Vegetables ( Carrots, Corn, Peas, Onions, Celery, Zucchini Squash), Minced Garlic, Cumin, Cayenne Pepper, Thyme, Parsley and Black Pepper

We tried this out a few weeks ago, had plenty of leftovers and they heated up like a dream.  It had just enough heat, and spice, with out being too much.  I love spicy food, but sometimes if the whole meal is too spicy it can really ruin it for me.  We had a nice big salad with it, but if you aren’t counting calories or carbs, a nice crusty loaf of bread would be excellent!  The chicken was so moist and flavored beautifully.

We also test drove the Country French Pork and White Bean.  Craig is a true swine lover.  He loves all things pork, and I knew this would really please him, and I knew I would be able to eat more beans then pork and still walk away a happy lady.  And I was right on the money!  All I had to add was some broth, pork and tomatoes. Ingredients: Great Northern Beans, Dehydrated Vegetables (Carrots, Corn, Sweet Potatoes, Onions, Celery, Peas), Minced Garlic, Thyme, Rosemary, Parsley and Black Pepper.

This meal had great flavor and depth, and I was almost worried after it cooked all day, that they flavors would run too much together, but like I said, it still have great depth.  I know I had at least 2 servings, and I rarely, if ever, go back for seconds!

The next one on our list to try is the French Bistro Short Ribs and since Craig doesn’t like corn, i am going to make Santa Fe Chicken with Black Beans the next time we have a get together.  The Corn is one of the ingredients i add, but I think if it calls for it, I better add it!  Plus I love Corn in Spanish dishes!

Delicae Gourmet has all sorts of other items besides helpful slow cooker meals.  Jams and Jellies, Coffee Jellies, wine Jellies, Bruschetta toppings and even salad dressings and rubs for all sorts of meats and fish. And so much more!  (hello Vanilla Chai Tea Jelly!)

Delicae Gourmet is offering a $25 gift Certificate to one Prissy Green Reader.  All you have to do to enter, is head over to Delicae Gourmet and pick out one item (not reviewed here) that you would like to try and tell me when you would try it!

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Contest winners are always chosen by random.org and verified per rules.  Contest ends at 11:59pm EST, on 10/6.  Open to US only!

Karissa Gindling™ for Prissy Green™ ©

Who Cooks? and Food for 5

Not sure if I have made you aware but Craig and I love to eat.  But we really never eat anything just regular.  We like it funktified!  Sorry vegetarians close your ears for a second.  When Craig went to buy a grill after he moved to Indiana, he bought one that had a smoker attachment.  It is really nice.  He is out there nearly every weekend smoking something.

The problem for me, is that I am a veggie girl. I can eat a whole pile of veggies, and that be my dinner. The oil they were cooked in is my fat and I am happy and content.  or heck, I can have a bowl of soup or even a bowl of cereal!  Craig doesn’t feel complete unless he has had a big ol hunk of meat.

So that is when we figured out who would cook dinner!  HA!  And that is when we realized that Craig would start experimenting in the kitchen. I had to poke fun at him a couple times because he would never alter the recipes.  If a recipes asks to two limes, and he adds two limes, but say his are the size of toe grapefruits, and everything tastes weird, and I ask, he will say, “well the recipe said two limes” he turns all 3 years old on me. lol

He is getting better….

This was one of his first recipes, and probably one his best.  You do need to head over to my friend Cat’s new blog, Food for 5, to check it out, as I posted it there.

Mojo Saucy Spicy Black Bean & Chicken Burrito

Karissa Gindling™ for Prissy Green™ ©

Make it Monday- Peach Cobbler

Sorry this is late yall.  Monday was a nightmare!

Anywho, All Things Mama is hosting Make It Monday today, so go pay her a visit and get your Peach Cobbler on!

Weight Loss Calculators and 2 Great Bean Recipes

I have a great website to share with you during Green Fitness Week here at Prissy Green!  Nubella.com They have a great recipe section, as well as overall nutrition information!

You can see how many calories, how much fat, and fiber is in each dish, which truly is key when trying to lose weight and shape up!  Making sure you are eating enough calories is just as important as cutting calories.  If  you diet to hard and don’t get enough calories while working out, you will not be doing your body any favors!

To find out how many calories you need to eat in a day, compared to your size weight and activity level try this awesome weight loss calculator!

A few more weight loss calculators you might be interested in: Fatty Weight Loss

So for a couple great recipes with no meat and lots of protein and fiber!

Bean Salad Pockets

Ingredients:
* 1 Lbs. canned black beans, rinsed and drained
* 2 Tbs. chopped pimento
* 2 Tbs. parsley
* 4 tsp. olive oil
* 2 Tbs. lemon juice
* 4-1/2 tsp. water
* 1/4 tsp. dry mustard
* 1 clove garlic, minced
* 1/4 tsp. salt (optional), or to taste
* 4 whole wheat pita, warm and cut in half

Directions:
Combine beans, pimento and parsley in a salad bowl. Combine remaining ingredients, except pitas, in a jar with a tight-fitting lid. Add pepper to taste. Shake vigorously. Pour dressing over beans. Set aside 30 minutes. Divide equally and stuff into pita breads. Makes 4 servings.
Feel free to add more veggies, or even sprouts to this meal!

Per Serving: calories 319, fat 6.9g, calories from fat 19%, protein 13.4g, cholesterol 0.0mg, dietary fiber 12.8g

_______________________________________________________________________________________
Roasted Eggplant and White Bean Salad
Servings: 4

Preparation Time: 10 min.
Cooking Time: 45 min.

Ingredients:
* 1 Tbs. olive oil
* 3/4 Lbs. eggplant, peeled and cut into 1-0/1 inch cubes
* 1 largered bell pepper\cooked, seeded and cut into 1-0/1 inch squares
* 1 onion\cooked, cut into 1-0/1 inch cubes
* 2 clove garlic, halved
* 1-1/2 cups Italian style peeled tomatoes, drained and cut into 1-0/1 inch pieces
* 1/4 cup fresh parsley, chopped
* 1 tsp. oregano, crushed
* 1/4 tsp. salt (optional)
* 1/8 tsp. pepper
* 1 Lbs. canned white kidney beans, drained
* 3 Tbs. red wine vinegar
* 4 Romaine lettuce leaf

Cooking Directions:
Preheat oven to 450° F. Pour oil into a large jelly roll pan. Add next 4 ingredients. Toss to coat with oil. Roast vegetables 35 minutes, stirring every 10 minutes, until tender. Add tomato, parsley, oregano and salt and pepper to taste. Stir and bake another 10 minutes. Remove from oven, set aside to cool slightly. Stir in beans and vinegar. Serve mixture on lettuce leaves.

Per Serving: calories 194, fat 7.0g, calories from fat 33%, protein 8.8g, cholesterol 0.0mg, dietary fiber 8.4g