Healthy & Light Shrimp Stir-Fry


1 pound large shrimp peeled and deveined
2 tablespoons light olive oil
1/3 cup onion julienne
1 garlic clove minced
¼ cup soya sauce reduced sodium
¼ teaspoon red pepper crushed
½ teaspoon Dijon mustard
¼ teaspoon ground ginger
½ teaspoon fish sauce
1 teaspoon Allulose Natural rare sugar sweetener
12 ounce bag steamed broccoli stir fry frozen steam in a bag
Follow instruction on the bag of steamed broccoli stir fry to cook it and set aside.
In a large sauté pan on high heat add olive oil when hot add onions and sauté about 4 minutes add shrimp and sauté just until they turn pink in color. Add Garlic and sauté an additional 2 minutes.
In a small mixing bowl add all of the remaining ingredients and mix well. To the sauté pan add cooked stir fry vegetables and sauce sauté 2 minutes until the sauce has coated all of the shrimp stir-fry. Serve immediately. Serves 4. You may also serve with cooked rice. Bon Appétit!
For more information about All Allulose Natural rare sugar sweetener see links
below.
https://www.langschocolates.com/keystone-pantry/

Website: https://www.langschocolates.com/
Facebook: https://www.facebook.com/langschocolates/
Instagram: https://www.instagram.com/langschocolates

Hood Calorie Countdown Cook-Off and Giveaway!

For those of you who know me you know I love competing in cooking competition and Hood Calorie Countdown cook-off was one I so wanted to be part of. It was off the hook I tell you, We were greeted with open arms (hugs) everyone was so excited to see us arrive they had a nice little spread for us to enjoy and relax before the cook-off in an awesome location what a great kitchen to be cooking in at a cook-off it had everything and I mean everything 🙂 We all walked around and introduced each other prior to set up our kitchen area they gave us a good 30 minutes to do that and get organized with our ingredients “that was much appreciated”. Before the cook-off we had an introduction of the wonderful product “Hood Calorie Countdown Dairy Beverage” and its history by their lovely ambassador wow a product that has over 100 years of history you know it’s a delicious product! We were judge by Hood Calorie Countdown nutritionist eeeek no pressure lol just kidding it was so full of excitement. The judge and nutritionist for Hood Calorie Countdown also spoke to us as well prior to the cook-off introducing herself and her role for Hood Calorie Countdown and what she would be looking and not looking for in our recipes her too as lovely as she could be.
The Clock started and off we were cooking. Countdown all turned in their dishes. The judging was taken very serious. The winner was announced “ME” my Sundried Tomato Smoked Gouda Mac & Cheese Soufflé WON!! They had a table set us to sit and relax while we tasted each other’s dishes family style it was such a nice end to a cook-off. I hope this will become an annual cook-off and if you have the opportunity to thrown in your recipe at a chance of making it at this cook-off I highly recommend trying it one of the best cook-off I have competed in.
With Fat Free, Whole, 2%, and even a chocolate-flavored choice to pick from, you’ll never have to go without dairy again. And you can count on us to make sure every one of our products has less sugar, and fewer calories and carbohydrates than milk.
Comment below with your full name at a chance to WIN a Walmart $50.00 gift card and 5 coupons for FREE Hood Calorie Countdown Dairy Beverage……

Cook-Off Highlights-

“The Taste” in Inverness Florida is next week yall!! April 14th, 2018

That’s right The Taste in Inverness Florida is 6 days,away Mark your calendars it’s off a beautiful lake with awesome local chefs wine a local breweries music art tons of fun come and join us I get to be a judge,again this year and I wouldn’t miss it local chef have the opportunity to place and earn a golden ticket to comoete,at #wfc2018 #Inverness #Thetaste #elizabeth Richardson

The Taste
April 14, 2018
3 p.m. to 8 p.m.
Liberty Park, 286 N. Apopka Ave., Inverness, FL
Organized the City of Inverness
Portion of the proceeds support the Citrus County Education Foundation (CCEF)
Questions? (352) 341-7820
TasteofInverness.com

How it works

It’s food, beverage and art festival with a $5 general admission. This does not cover the cost of food or beverage.

There will be 30 top regional chefs serving small serving known as a “taste” and entrée size if you prefer a larger serving .

Food Purchase Options
• “The Taste” small serving for $3 or less at each food vendor
• Regular serving prices will vary by food vendor

There will be 30 top regional chefs serving food and competing for top nods.

Beverage Purchase Options
• Beer Tasting Unlimited $20
• Wine Tasting Unlimited $20
• Beer & Wine Tasting Unlimited $35

Confirmed Restaurants

The Jamaican Jerk Hut
Barn Goddess Barbeque
Lynn’s Ice Cream
Rapoza’s
Bubbaques
Leapin Lizard’s Delicious Bites
Big Belly’s Big Island Food
Burger Lab
Deuce & A Half BBQ Co.
Willy T’s Crab Shack Food Truck
Gypsy Fish
Mr. Paella/Primos Kitchen
Pine Street Pub
Cattle Dog Roasters
Rising Sun Bistro, Brooksville
World Fusion Sushi
Yai Yai Style Lounge
Katch 22, Lecanto
Caribbean Islands Cuisine
Motor City Pasta Co.
Little Italy

Confirmed Breweries

Copp Brewery
Sea Dog Brewing Co. – Clearwater
Pair O’ Dice Brewing
Big Storm Brewing Company
Swamp Head Brewery
Infinite Ale Works
Inoculum Ale Wors
Brooksville Brewing Company
St Pete Brewing Company
Green Bench Brewing Company
3 Daughters Brewing
Tampa Bay Brewing Company Westchase
Cigar City Brewing
Brew Bus Brewing
DG Yuengling & Sons
Southern Brewing & Winemaking
Angry Chair Brewing
Tampa Beer Works
Marker 48 Brewing

Wines
• Copp Winery Crystal River
o Wines pending
• Whispering Oaks Winery
o Sassy Sangria
o Delightfully Dry
o Sensationally Sweet
o Blushing Blueberry
• Tuscany Distributors
o Italian wines pending

• Republic National Distributors
Art Displays Confirmed

1. Mark Brinkley
2. Jordan Shapot
3. John Romaine
4. Kerry McNulty

Food Judging
Done by food competitors and bloggers

Judges are certified in the EAT™ methodology, the scoring system that allows any WFC entry to be judged consistently using three key criteria: Execution, Appearance and Taste.
• Josee Lanzi
o Food Blog OfftheHookonthePlate.com
o Appeared on Food Network’s Cooks vs. Cons, soon to appear on a new show
o Has competed many times in the World Food Championships, and placed second in seafood
o Passionate about seafood and using the best ingredients
• Jason Mayhew
o Food and Entertainment Blog “OrlandoFunandfood.com”
o Expert on all things fun and tasty in Central Florida
• Lori Artz
o Competitor and chef
• KC Quaretti
o Competitor and chef

About WFC

CFE Blogger Recipe Challenge


Salted Cod Stuffed Mushrooms
1 tablespoon butter
¼ cup red bell pepper chopped fine
12 button mushrooms stem removed
Filing-
5 ounces Cristobal salted cod prepared
2 ounces onion and chives cream cheese softened
1 tablespoons parmesan cheese
1/2 teaspoon lemon zest
1 garlic clove minced
1 tablespoon Italian parsley chopped fine
2 tablespoons Italian bread crumbs
1 tablespoon melted butter
Preheat oven to 400 degrees. Line a pan with foil and spray with cooking spray set aside.
On Stove top in a non-stick pan on medium heat sauté bell pepper in 1 tablespoon butter for 3 to 4 minutes just until the pepper has softened.
Finely chopped prepared salted cod dab with paper towel to remove any excess water add fish to a mixing bowl with the remaining filing ingredients mix until well incorporated. Using a small cookie scoop or a teaspoon fill each mushroom bottoms with equal amount of filling place stuffed mushrooms on pan and bake 15 minutes.

Information about their fabulous products can be found at the links below:

Facebook: https://www.facebook.com/BacalaoCFE/
Twitter: https://twitter.com/bacalaoCFE
Pinterest: https://www.pinterest.com/bacalaocfe/
Instagram: https://www.instagram.com/bacalao_cfe/

Also you may find their fabulous products at these retail grocery stores: Costco, Jetro, Publix, Save A Lot.

CFE Blogger Recipe Challenge

Salted Cod Lasagna Roll-Ups with Lemony Roasted Pepper Sauce


12 lasagna noodles
Filing-
1 tablespoon olive oil
½ cup onion chopped fine
2 garlic cloves minced
1 tablespoon butter
1 pound Cristobal Salted Cod prepared and chopped fine
10 ounces frozen chopped spinach thawed and drained
Zest of one lemon
½ teaspoon ground black pepper
7 ounces ricotta cheese
1 egg
Sauce-
3 tablespoon butter
3 tablespoon flour
2 ½ cups milk
2 tablespoons lemon juice
3 ounces cream cheese softened
½ cup roasted peppers pure
Pinch salt & pepper
Topping-
1/3 cup grated parmesan cheese
1/3 cup Italian parley chopped fine

Preheat oven at 350 degrees. Spray 9 x 13 baking dish with non- stick cooking spray and set aside. Boil the noodles according to package and drain.
In a non-stick pan add oil and onions sauté on medium heat 4 minutes add garlic and sauté an additional 2 minutes. Remove onions and garlic and place in a large bowl. To the same pan add butter and chopped up cod sauté 3 minutes remove from heat and let it cool for 5 minutes. Add cod to mixing bowl as well as the spinach, lemon zest, pepper, ricotta and 1 egg mix the filing until all of the ingredients are well incorporated.
In a medium sauce pan add butter and flour on medium heat whisk for 2 minutes to cook off the flour and form a roux do not brown, add milk whisk until it starts to thicken add lemon juice and cream cheese and whisk until cream cheese has melted, last to the sauce add the roasted pepper pure, pinch salt & pepper mix to just incorporate the pure into the sauce.

To assemble the roll ups place flat on a clean cutting board a lasagna noodle, spread evenly on the noodle a 1/3 cup salted cod filling starting at one end gently roll the noodle to form a firm roll do the same for the remaining noodles.
In the baking dish pour 1/2 of the sauce and place the rolls seems side down in the casserole pour remaining sauce evenly over the lasagna rolls sprinkle with parmesan cheese. Cover the dish with foil bake 15 minutes remove foil and bake an additional 15 minutes. Before serving top with fresh chopped parsley.

Information about their fabulous products can be found at the links below:

Facebook: https://www.facebook.com/BacalaoCFE/
Twitter: https://twitter.com/bacalaoCFE
Pinterest: https://www.pinterest.com/bacalaocfe/
Instagram: https://www.instagram.com/bacalao_cfe/

Also you may find their fabulous products at these retail grocery stores: Costco, Jetro, Publix, Save A Lot.

Brie en Croute

It’s that time a year we serve a lot of appetizer and well the Brie en Croute is one of the most popular in the Holiday season we all have a different version here is one of mine that is super easy yet elegant! I hope you enjoy my version. Happy Holidays ya’ll…

1(7.70z) Rich & Creamy Camembert
1 8 oz tube croissant dough
2 tbs brown sugar
¼ cup chopped nuts (walnuts or pecans will do)
¼ cup dried cranberries
1 tsp Grand Marnier or Bourbon both are good
1 egg beaten

Preheat oven at 400.
Mix in a bowl all ingredients except Camembert and croissant dough and set aside.
On a board roll out dough and pinch together dough and make two rectangles to form a plus sign in the middle place nuts and cranberries mixture place Camembert on top and wrap around dough to cover completely the Camembert press seams together really good. Flip the Brie en Croute so the nuts and cranberries mixture is on top and place in a grease pie plate and brush with egg and bake 20 minutes. Remove from oven and let it rest for 30 minutes before cutting. Serve with green apples and favorite crackers!
baked-brie-en-croute-2