Thursday, September 26, 2013

The Pampered Chef ® Greek Chicken & Artichoke Flatbread

A few weeks ago, I had a Fall Tasting and New Product Launch. I had planned on make 3 recipe, and this flat bread was one of them. Earlier in the day, I prepped all my ingredients; so that when the party rolled around it came together in a snap. The chefs at the Sheraton Hotel, had made a version of this recipe, for the Pampered Chef conference. We all thought it was awesome, so I knew I wanted to share this recipe with my guest. Not only is it delicious, it's a snap to put together and paired with a salad, it would make a great quick dinner, for busy nights.

When I tasted this flatbread, I was blown away. What we had at conference was good, but this one was amazing! I really loved the fresh burst of lemon, paired with the chicken, tangy artichokes and salty feta. My girlfriend raved and raved about this and since I had some leftover, I sent some home with her; which resulted in a thumbs up from her boyfriend. This would be a wonderful appetizer for the holidays, so make sure you give it a try.

The Pampered Chef ® Greek Chicken & Artichoke Flatbread

 1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook’s Tip)
 1 1/2 cups (375 mL) fresh parsley leaves, divided
 2 garlic cloves, peeled 
 1 lemon
 1 jar (12 oz) marinated artichokes (about 11/4 cups/300 mL), drained
 1 tbsp (15 mL) olive oil 
 1/4  tsp (1 mL) each salt and black pepper
 4 oz (125 g) feta cheese, divided
 8 oz (250 g) mozzarella cheese
 2 cups (500 mL) diced cooked chicken breast

Preheat oven to 400°F (200°C). Brush Large Bar Pan with oil. Unroll pizza crust onto pan and press to edges. Bake on lowest rack of oven 17-20 minutes or until top is golden brown.

Meanwhile, coarsely process ½ cup (125 mL) of the parsley in Manual Food Processor; remove and set aside for garnish. Add remaining parsley and garlic to processor; process until finely chopped.

Zest lemon using Microplane® Zester to measure 1 tsp (5 mL). Add zest, artichokes, olive oil, salt, pepper and half of the feta to processor; process until coarsely chopped.

Grate mozzarella using Microplane® Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture and chicken in Classic Batter Bowl; mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.

Remove pan from oven to Stackable Cooling Rack. Sprinkle crust with remaining mozzarella. Top with chicken mixture; spread to edges.

Cut flatbread into 16 squares using Pizza Cutter. Crumble remaining feta over top and sprinkle with reserved parsley. Serve with Mini-Serving Spatula.

Yield: Serves 8

Per serving: (2 squares): Calories 330, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 23 g, Fiber 1 g, Protein 24 g

Cook's Tip: A 13.8-oz (283-g) package of refrigerated pizza crust can be used in place of the refrigerated thin pizza crust.

© 2013 The Pampered Chef used under license.

Cindy's Notes: I poached my chicken breast in a combination of chicken stock, white wine and Greek seasoning. Grilled or roasted chicken breast would also be great.

This post linked to

Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday
Inspire us Thursday
Thursday Favorite Things
Full Plate Thursday
Lovely Ladies Link Up
Create it Thursday

Tuesday, September 24, 2013

Peach Cobbler

Ontario peaches have been abundant and on sale these past few month, so we've been enjoying our fair share of peaches. The kids absolutely love eating fresh, juicy peaches and look forward to the time of year when we can find some local peaches to eat. I'd have to say, there is nothing better than biting into that first sweet and juicy peach. It almost makes me swoon every time! The only thing better, I think, would be peach cobbler.

Peach cobbler reminds me of Poor Man's Pudding, made with peaches. By that I mean, the tender peaches are on the bottom, with a fluffy cake like topping. So, whenever I get the chance, I love to make peach cobbler. The smell of it cooking is SO intoxicating. Sweet aromas of peach and vanilla fill the house and make us all anxious to dig into the cobbler with some vanilla ice cream. The kids raved about the cobbler and I think if I would have let them, they might have eaten the whole thing. It was out of this world good, looks awesome and is the perfect end, to a wholesome meal.

Peach Cobbler
adapted from Tasty Kitchen via Eat, Live, Run

    6-8 large ripe peaches
    1/4 C vanilla sugar
    1 Tbs cornstarch
    1/2 C butter, softened
    1 large egg
    1/2 C sugar
    1 tsp vanilla extract
    1 tsp grated lemon zest
    3/4 C flour
    1/2 tsp baking powder
    1 pinch salt

 Preheat the oven to 375° F.

Peel the peaches and cut in half. Remove the pit and slice each half into 3 or 4 wedges.

Combine the peaches, the vanilla sugar, and cornstarch in a large mixing bowl. Stir occasionally, until the sugar dissolves, 5 to 7 minutes.

Cream together the butter and remaining 1/2 cup sugar in a separate mixing bowl, until smooth. Beat in the egg, vanilla, and lemon zest until the batter is smooth, scraping down the sides of the bowl once or twice as necessary.

Add the flour, baking powder, and salt and stir until just combined.

Transfer the peaches to an 8-inch square-baking pan. Drop the dough in rounded tablespoonfuls over the fruit.

Bake until the fruit is bubbling and the crust is golden, 50 to 55 minutes. Let the cobbler cool slightly and serve it warm with a scoop of vanilla ice cream.

This post linked to

You're Gonna Love It!
See Ya in the Gumbo
In & Out of the Kitchen
Recipe Sharing Monday
Munching Monday
Tasteful Tuesday
Totally Tasty Tuesday
Time to Sparkle
Tasty Tuesday

Monday, September 23, 2013

Simple Supper Tuesday #34

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS

  1. Crock Pot Chicken Philly Sandwiches- Beyer Beware
  2. Slow Cooker Tex Mex Chicken & Rice- What's Cooking in the Burbs
  3. Weeknight Roast Pork Tenderloin- Erica's Recipes
  4. Chicken Taco Bake- Crumbs in my Mustachio
  5. One Skillet Pasta Meal- 365ish Days of Pinterest

Recipe that CAUGHT MY EYE

Puff Pastry Apple Tart- Walking on Sunshine


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The Party Rules

  1.  Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2.  Please link back to THIS post on Hun... What's for Dinner?
  3.  Please use link to direct recipe, not to your home page.
  4.  Please visit others and leave comments if a recipe catches your eye
  5.  Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Thursday, September 19, 2013

R.W Garcia Review

 In our family we are all about snacking. Some of our favourite snacks are chips and dip, or salsa. We find any opportunity to make some sort of fabulous dip; dinner, bedtime snack, company coming over, entertaining. So, when I was approached by the people at RW Garcia, about trying their line of all natural corn based snacks, I quickly agreed. Truth be told, I had seen these in the health food store, but since we already had a cupboard full of chips, I simple looked and left them behind. I was glad to have to opportunity to try these. With flavours like English Cheddar, Sweet Potato, Veggie, Thai and Flax, you can find the perfect chip to suit your cravings.

Founded in 1982 and based in San Jose, California, RW Garcia is a family owned and operated artisan maker of high quality and all natural corn-based snacks. They are committed to sourcing the finest ingredients available and all of its products are made from stone ground non-GMO corn, contain no additives or preservative and are verified non-GMO and certified Gluten-free. The company is committed to sustainability – RW Garcia reuses and recycles whenever possible, virtually nothing is wasted in the manufacturing process. You can find RW Garcia products throughout the U.S and in Canada; at Fairway Markets, Tru-Value, Bulk Barn as well as health and specialty stores.

Not only are these snacks better for you, they taste awesome. I personally like all the flavours, but my favourites have to be the English Cheddar and the Sweet Potato. These chips are wonderfully crispy and are studded with flax seeds through out. I served these with a 3 Minute Dip, at my Pampered Chef Fall tasting and guests loved them. My girlfriend even asked me where she could by these and went out to get some the following day. The kids really loved these two, which made me so happy. It's the only way you will find them eating sweet potatoes, LOL. You get the satisfaction of an amazing chip, but you can feel better about your snacking choices.

Disclosure: RW Garcia sent me samples of these products to try and review. The opinions stated on this blog are my own.

Wednesday, September 18, 2013

Tex Mex Rice Stuffed Pastry

Last month, I went to a Pampered Chef conference in Niagara Falls. It was the first conference I've attended, since I'm pretty much new to this whole TPC thing. The conference was held at the beautiful Sheraton Hotel, right along the falls. It was a whirlwind two days packed full of workshops, networking, food and fun. It was great to sit and be served, and not have to worry about cooking, or doing the dishes. And the food was phenomenal. Our lunch on the second day really caught my attention. It was a puffed pastry, that was stuffed with rice, corn and chickpeas, topped with caramelized onions, on top of a tomato type sauce. It was SO yummy, I knew right away I wanted to re create it at home. I even went as far as trying to Google the recipe, but I wasn't able to find anything that even came close.

So, I decided to create something similar for dinner a few weeks ago. I had some leftover rice in the freezer, from before we left to go to the East coast; that I wanted to use up. I decided to go a Tex Mex route with the filling, since I was in the slightly spicy mood. The filling was perfect! Smokey cumin, sweet corn and tomato and buttery chickpeas, went perfectly with the flavourful rice and crispy pastry. The kids really loved these, especially topped with a chipotle sour cream. These would make super cute appetizers, or if made even bigger, they would make a wonderful main dish.

Tex Mex Rice Stuffed Pastry
printable version

2 sheets puffed pastry, thawed
1 C cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1/2 C crushed tomatoes
1 tsp cumin
1/2 tsp Pampered Chef Chili Lime Rub
1/2 an 8 oz can chickpeas, rinsed and drained
1/2 C fresh corn (frozen may be used, simple thaw first)
1/2 C cherry tomatoes, halved (or quartered)
salt and pepper
1 egg
2 Tbs water
3/4 C sour cream, divided
1 tsp Pampered Chef Chipotle Pepper Rub (more if you like spicy)

In a large skillet, over medium heat, cook onion in 2 Tbs of olive oil; until they become soft and translucent. Add in garlic, rice, crushed tomatoes, cumin, chili lime rub, salt and pepper. Stir to mix thoroughly and add in the chickpeas and corn. Cook for an additional 5 minutes, stirring occasionally, to let rice, chickpeas and corn heat through. Remove from heat and let cool.

Preheat oven to 400 degrees and line baking sheets with parchment paper.

Meanwhile, on a floured counter top, gently roll pastry; as thinly as you'd like. Using a pizza cutter, or sharp knife, cut the pastry in half. Cut each half, in half once again. Repeat in opposite direction; resulting in 8 pieces of pastry.

Once filling has cooled slightly, stir in 1/4 C sour cream and cherry tomatoes. Place 4 pieces of pastry onto the parchment lined cookie sheet. Top with 2 Tbs rice mixture. Place remaining pastry on top of filling and seal edges; using a fork. Repeat with second sheet of pastry.

Beat egg with water and brush tops of pastry packets. Bake for 15-20 minutes, until pastry is a nice golden brown.

In a small bowl, mix remaining 1/2 C sour cream with the Chipotle Rub. Serve pastries topped with sour cream mixture.

This post linked to

See Ya in the Gumbo
In & Out of the Kitchen
Recipe Sharing Monday
Tasty Tuesday
Tasteful Tuesday
Totally Tasty Tuesdays
Time to Sparkle
Wonderful Food Wednesday
Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday

Monday, September 16, 2013

Simple Supper Tuesday #33

Sorry I'm late! I was as a PTA meeting. Here we go!

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS

  1. Wonton Quiche Cups- The Home Heart
  2. Slow Cooker Cincinnati Style Chili- What's Cooking in the Burbs
  3. Honey Teriyaki Chicken- Frugality Gal
  4. Chicken Reuben Bake- Jo and Sue

Recipe that CAUGHT MY EYE

Ultimate No Bake Cookies- Decorate Me Diana


 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />

The Party Rules

    Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
    Please link back to THIS post on Hun... What's for Dinner?
    Please use link to direct recipe, not to your home page.
    Please visit others and leave comments if a recipe catches your eye
    Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Sunday, September 15, 2013

What's for Eats? September 15, 2013

Happy Sunday!

I got a very exciting email this morning! Three of the recipes I submitted for Canada's Baking and Sweets Show's Home Baking Competition, made it to the finals!!! So, I will be having one recipe judged on Sept 27th and the two others will be judged on the 28th. I am super excited and happy, because I enjoyed the BSS so much last year. As a finalist, I receive 2 tickets for each day my recipes are being judged. So, I'm brining along a Mommy friend I met a school, through volunteering. She makes FABULOUS cakes and was planning on attending, so she'll be using my extra tickets!

This week, Hubby starts his 9 day vacation. He'll be off from Wednesday, to the Friday after. The kids are super excited and so am I since I have a honey do list, that's a mile long, LOL. We also have a wedding to attend on Saturday, so will be heading to my parents on Thursday after school. I haven't seen many of my relatives in years, so I am excited! Other than that I'm helping at school, attending the first Parent Council meeting of the year and have a few appointments this week. So, I NEED to be organized on the dinner front. Here is my plan for most of the week

                             Sunday- Broccoli Cheddar Soup with English Muffin Bread
                             Monday- Spaghetti and Meatballs, salad and leftover bread
                             Tuesday- Leftovers
                             Wednesday- it'll probably be pizza night
                             Thursday- we'll grab something on the road
                              Friday- dinner at Mom & Dad's 
                              Saturday- wedding
                              Sunday- either dinner at Mom & Dad's or on the road

Saturday, September 14, 2013

Chocolate Covered Raisin Oatmeal Cookies

 Hubby isn't much of a candy eater, which is totally the opposite of me. If it's sweet, you can bet I'm all in! But once in a while Hubby get a sweet craving and Chocolate Covered Raisins are his go to treat. During a trip to Costco last month, we ended up bringing home a ginormous container of choco covered raisins. This container has been on our counter, for what seems like forever. Most days I dip into it, the kids dip into it and Hubby avoids it like the plague. How the heck he can see candy and not want to eat it, is beyond me, but I guess we are all made differently.

 Anyway, I decided that I wanted to make something with them. So I did a search and came up with tons of ideas. Brownies, blondies, cookies..... these cookies from Sally's Baking Addiction quickly caught my eye. I love oatmeal raisin cookies with chocolate chips in them, so why not just use choco covered raisins? I pretty much followed the recipe to a T, except for only using 1/2 tsp cinnamon, rather than 1 1/2. I did bake them a bit longer though, since they didn't seem baked through after 10 minutes. These cookies are FABULOUS! Just ask my cat..... who seriously tried photobombing  my cookie shots for this post, LOL. She's never done that in the whole 5 yrs I've been blogging, so you know the cookies are awesome! The kids really loved them too. Crisp on the outside, soft on the inside. They'll have you reaching for a second and a glass of milk!

Chocolate Covered Raisin Oatmeal Cookies
adapted from Sally's Baking Addiction
printable version

    1/2 C (1 stick) unsalted butter, softened to room temperature
    1/2 C sugar
    1/2 C brown sugar
    1 large egg, room temperature
    2 tsp vanilla extract
    1 1/4 C flour
    3/4 C old-fashioned rolled oats
    1/4 tsp salt
    1/2 tsp baking powder
    1/2 tsp cinnamon
    1 1/2 C chocolate covered raisins

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.

Using a wooden spoon, mix in the flour, baking powder, salt, cinnamon and oats until the dough comes together. Fold in Raisinets.

Using a large scoop, place dough onto parchment lined cookie sheet. Bake for 10-12 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack.

This recipe is being entered in EatInEatOut's 3 Annual Christmas in July Cookie Contest

This post linked to

Friday Favorites
Weekend Potluck
Saturday Spotlight
Super Saturday Show & Tell
Weekend re-Treat
Saturday Show & Tell
Church Supper
Sweet and Savory Sundays
Super Sunday

Thursday, September 12, 2013

Mediterranean Noodle Soup

Last week's weather was glorious! It was crisp, but not freezing. Perfect sweater weather, which was a great teaser to what Fall is about to bring us. It totally had me in the comfort food mode. The kids and I were craving soup, so I decided to revamp my Gramma's Old Fashion Tomato Noodle Soup, giving it a Mediterranean twist. I've been all about olives and feta, lately, so I knew I wanted to incorporate it into the soup somehow.

I love my Gramma's noodle soup. Not only does it bring back so many great memories, it is quick and easy to make. Plus, the kids are crazy about it. I wasn't sure how Queenie would feel about my changes, but she loved them. She inhaled 2 bowls of soup for dinner, which rarely happens. I loved the addition of the oregano, carrots and sun dried tomato. The olive and feta topper added awesome bits of saltiness in every bite.

Mediterranean Noodle Soup
printable version

1 packet chicken noodle soup
water recommended on soup packet
1 C macaroni noodles
8 oz can whole tomatoes
1 large carrot, finely chopped
4 oil packed sun dried tomatoes, chopped
1 tsp oregano
pinch of salt & fresh ground pepper
1/4 C green & kalamata olives, chopped
2 oz feta cheese, crumbled

Bring water to a bowl, in a medium soup pot. Stir in chicken noodle packet, carrots and macaroni; reducing heat to medium.

Using a food processor, puree the whole tomatoes. Add to soup pot, along with oregano, sun dried tomatoes, salt and pepper. Cook until carrots are tender, stirring frequently.

While soup cooks, finely chop olives and toss together, in a bowl, with feta cheese. Set aside, to use as garnish for soup.

This post linked to

Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday
Inspire Us Thursday
Thursday Favorite Things
Create it Thursday
Full Plate Thursday
Lovely Ladies Link Up
Let's Get Real

Tuesday, September 10, 2013

Dutch Oven Artisan Bread

Well, the weather has been quite strange here lately, so you know it won't be long before Autumn hits and then the snow arrives. I really enjoyed our cooler temperatures last week, but this week, Summer decided to give us one last Hoorah and BOY is it a doozy! Since last week was so cool, it really put me in the soup and fresh bread mood. I've been wanting to try my hand at making artisan bread, but really don't have the time, or the space in the fridge to let the dough rise for hours. So, I decided to see if I could find a recipe that didn't require the 18 hrs of rising time for the dough. And I did!

This recipe is so simple, yet it yields an amazing bread, that is crunchy on the outside and perfectly soft and chewy on the inside. Not only that, but it looks awesome too! Hubby and the kids were excited to see the bread in the center of the table, waiting for us to tear right into it. It was perfect for a bowl of soup and makes killer grilled sandwiches! This bread will be making an appearance quite often, this Fall/Winter.

Easy Dutch Oven Bread
Adapted from Cornflower Blue

5-6 cups of flour
2 Tablespoons of dry yeast
2 Tablespoons of sugar
2 cups of warm water
1 1/2 Tablespoons of salt

While the dough is rising, preheat your oven to 400 degrees Fahrenheit with the dutch oven inside as it heats. When the dough is ready (it should have doubled in size after 20 minutes!) you can lightly flour the top and bottom and then put the dough in the warmed dutch oven (be careful because the cast iron will be quite hot). Place the lid on top and bake your bread for 30 minutes.  Remove the lid from the dutch oven and continue to bake it for 10-15 minutes more until is lovely and brown. Let your bread cool before cutting in to it.

This post linked to

Monday, September 9, 2013

Simple Supper Tuesday #32

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS

  1. Fish Stick Burritos- The Weary Chef
  2. Standing Rigatoni Pie- Anyonita Nibbles
  3. Garlic Biscuit Sticks- Jo and Sue
  4. Maple Cornbread Muffins- Yesterfood

Recipe that CAUGHT MY EYE

Maple and Toffee Autumn Muddy Buddies- Just Dip it in Chocolate


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  1. Please link up Crock Pot and/or EASY recipes only (simple  desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye
  5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Friday, September 6, 2013

Avocado Chicken Ranch Pasta

 Are you a recipe junkie like me? If you check my email account, I have a file full of a gazillion recipes sent to me from various websites. If I'm browsing online and stumble upon a recipe that catches my eye, I bookmark it to my favourites bar. I think I probably have the LONGEST favourites tab in the world, LOL. I recently went through all my saved recipes to see what I would realistically attempt to make. Some recipes looked and sounded good, but I was never going to make them, either because they contained ingredients the kids don't like, or they were too time intensive. But this recipe kept popping up in my head as I was making my meal plan.

 Actually the original recipe is for Cheddar Chicken Bacon Ranch Pasta. While I thought this sounded phenomenal, I realized that I was out of bacon. So, I decided to use the avocado I had sitting on the counter. I made this a skinnier version, by using some white wine, chicken stock and low fat milk for the sauce. By replacing the bacon with avocado, I also made this a little healthier. I used Smart Pasta, which isn't quite the same as whole wheat, but it is healthier than regular pasta. The kids really loved this and Hubby totally devoured the remainder when he came home from work. The is a delicious and easy recipe, for a busy weeknight!

Avocado Chicken Ranch Pasta
printable version

3/4 lb Smart macaroni shaped pasta
2 avocado, diced
3 Tbs olive oil
2 chicken breasts, boneless & skinless, cut into bite sized pieces
1 tsp Pampered Chef Red Pepper Rub
2 Tbs flour
1/2 pkg ranch dressing mix ( 1/2 oz)
1/4 C white wine
1/2 C chicken stock
1/2 C low fat milk
3/4 C light, shredded cheddar cheese
salt & pepper to taste

Bring a large pot of salted water to boil. Add the pasta and cook to al dente and drain.

While pasta cooks, heat oil in a large skillet, over medium high heat. Add the chicken and season with Red Pepper Rub. Brown chicken on all sides, reduce heat to medium heat and sprinkle flour into the pan. Toss to coat the chicken with the flour and cook for 1 minute. Add in the white wine, scrapping up the brown bits at the bottom of the pan; Cook until thickened. Add in the chicken stock, milk and Ranch dressing powder, stirring to combine. Cook for 5-7 minutes; until the sauce has thickened. Remove from heat and stir in cheese and cooked pasta. Fold in diced avocado and season with salt and pepper.

This post linked to

Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday
Create it Thursday
Inspire Us Thursday
Thursday Favorite Things
Full Plate Thursday
Two Girls and a Party
Let's Get Real

Wednesday, September 4, 2013

5 yrs of Blogging Bliss- Happy Bloggiversary to me!

With all our Summer Vacation fun, and back to school preparedness, I totally forgot about my Bloggiversary, August 19th. I can't even remember where I was that day, whether we were here at home, or off visiting family. That was my summer.... pretty much a blur of going here, visiting there and maybe getting to finally sleep in my bed for a few nights, before heading off again. But that's what summers are for right?

5 yrs ago, in August I made a really yummy Pork Pizzaiola, which looked so beautiful when plated, I just had to take a picture. Then the thought of "Hey, I should start a food blog to keep track of these recipes and share with my family/friends" popped into my head. I Googled on how to start a blog and Hun... What's for Dinner? was born.

It's been a totally awesome 5 yrs. I've gotten to work with some really great brands, made a TON of awesome blogging friends, enter contests that stemmed lifelong friendships with some of the most amazing ladies I know (yup, I'm talking about you guys, my CCs!) and it's boosted my confidence in the kitchen. Now I look for new challenges and I'm always trying to think of new ways to reinvent classic dishes, create new and exciting dishes and make food my family will swoon over. I loose my umph once in a while, but in no time I find it, ready to share with everyone again.

To thank everyone who has supported me here and on Facebook, I'd thought I'd host a giveaway. It's nothing huge like a Kitchen Aid Mixer, or a $500 Visa gift card. I haven't reached that level of blogging fame yet, and to be honest I'm fine with that. I'm just happy that people enjoy what I have to share with them. I'm happy that strangers take the time to come see what I'm creating in the kitchen, to comment and to just be kind.

So, what I'm giving away today is a small, but I think fun, kitchen gadget prize pack. It includes a Chopper/Mandoline, a Juicer, a Wavy Knife and a Garlic Zoom. These are all fun gadgets I think everyone should have in their kitchens, no matter what brand they are! To enter, please fill out the Rafflecopter below. Giveaway open to Canadian and U.S residents only and will end Sept 15th at 11:59 pm EST. GOOD LUCK!!!

a Rafflecopter giveaway