Product Review - Lawhorn's Signature Seasoning

About the Seasoning
The owner of this company says that this seasoning will go on anything! With that in mind I decided to put it to the test.  The other night I had burgers (This was the first test) and tonight I had chicken (test #2). To put it bluntly, this seasoning is very good. I have to say that the seasoning makes different meats taste differently. I found this out directly in the two experiences that I have had in using the seasoning itself.



I also liked the fact that this seasoning does go with anything and that this will mean that I won't have to have many different kinds of spices in my cabinets like I have now. Lawhorn's Signature Seasoning provides you with the opportunity to consolidate and use it on anything. I encourage you to take the chance and try it for yourself and see if you too think it can go on anything!




All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions. ------------------------------------------------------------------------------------------- New to the Divadom or to Dad of Divas Reviews? Please Subscribe to my RSS Feed! Subscribe in a reader Questions?Drop me a line at dadofdivas@gmail.com

Lose the Ketchup and Spice Up Your Summer with NEW Frank's RedHot THICK Sauce

About the Sauce
Summer is now in full-swing and RedHot's brand new Thick Sauce is ideal for backyard grilling to add that delicious, extra flavor to everything from burgers to corn on the cob. 

A little bit about Frank’s® RedHot THICK Sauce:

• Same great taste as Frank’s RedHot Original, but with a thicker consistency
• Great for grilling burgers, chicken, ribs, and even corn on the cob
• Perfect for dipping appetizers, such as spring rolls, chicken nuggets, French fries, and mozzarella sticks
• Ideal for dipping and spreading

SPICY PEPPERONI PIZZA 

Pre-baked pizza shells make this recipe a snap. Experiment with different toppings. 

Prep Time: 15 mins Cook Time: 15 mins

½  lb.               bulk Italian sausage 

1 cup               pizza sauce 

¼  cup             FRANK'S® REDHOT THICK™ Cayenne Pepper Sauce

1 (14 inch)       pre-baked pizza crust shell 

1 ½ cups          shredded mozzarella cheese 

¾ cup each      sliced green pepper and onion 

½  cup                         sliced pepperoni 

½  cup             sliced black olives  

1.  COOK sausage in nonstick skillet until browned, stirring to separate; drain. Stir in pizza sauce and THICK Sauce. 

2.  SPREAD pizza crust with sausage mixture. Top with remaining ingredients. Place pizza on baking sheet. 

3.  HEAT barbecue grill to medium.  Carefully transfer pizza directly onto grill. Grill about 10 min. until golden and crispy. Cut into wedges and serve with additional THICK Sauce. 

Makes 8 servings 

Tip: You may substitute link sausage; remove meat from casing. 

Oven bake directions: Place pizza on baking sheet. Bake at 400°F about 15 min. until golden and crispy.

JUICY & ZESTY BURGERS

Prep Time: 5 mins Cook Time: 10 mins

¾  cup              FRANK'S® REDHOT THICK™ Cayenne Pepper Sauce

1 lb.                 ground beef

4                      hamburger or Kaiser rolls, split and toasted

1. MIX 1/4 cup THICK Sauce with ground beef; shape into 4 burgers.

2. GRILL or broil burgers about 10 min. until no longer pink in center.

3. SERVE burgers on toasted rolls, spreading with remaining THICK Sauce.

Makes 4 servings 

Variation: Add a slice of American cheese to each burger while grilling.

SPICY GRILLED CHICKEN SANDWICH 

 

Prep Time: 5 mins Cook Time: 10 mins

4 (5 oz.)           boneless skinless chicken breasts

½ cup              FRANK'S® REDHOT THICK™ Cayenne Pepper Sauce plus additional for sandwich

4                      kaiser or hamburger rolls

4                      leaves, lettuce

1.  MARINATE chicken in Thick Sauce for 30 min. or up to 3 hours.

2.  GRILL or broil chicken 10 min. or until no longer pink in center. 

3.  SERVE on lettuce-lined rolls and spread chicken with additional Thick Sauce.

Makes 4 servings 

SPICY THAI TURKEY WRAP

Prep Time: 20 mins Cook Time: 0 mins

2/3 cup            peanut butter

½ cup              FRANK'S® REDHOT THICK™ Cayenne Pepper Sauce

¼ cup              reduced-sodium teriyaki sauce

¼ cup              minced cilantro leaves

8 oz. can          crushed pineapple, drained

3 cups              chopped bell pepper

¾  cup                         chopped peanuts

6                      burrito-size, flour tortillas

1 lb.                 sliced deli turkey

6 cups              baby spinach leaves

1. PLACE peanut butter, THICK Sauce, teriyaki sauce and cilantro in food processor; blend until smooth. Set aside.

2. MIX pineapple, bell pepper and peanuts in small bowl. Reserve.

3. SPREAD about 1/4 cup peanut sauce on each tortilla. Layer each tortilla with 5 slices turkey, 1 cup spinach leaves and 1/2 cup pineapple mixture. Roll up tightly. Cut in half to serve. Serve with extra Thick sauce on the side.

Makes 6 servings 

SAUCY CUBAN SANDWICH

Prep Time: 10 mins Cook Time: 10 mins

6                      soft, hoagie or Pan Cubano rolls, split 3/4 of the way through

1 1/8 cups        FRANK'S® REDHOT THICK™ Cayenne Pepper Sauce

¾ lb.                sliced deli turkey

¾ lb.                sliced deli roast pork loin

6 oz.                sliced Cheddar-Jack cheese

6 tbsp.              chopped bread and butter pickles

  Shoestring potato sticks (optional)

1.  SPREAD bottom of each roll with 2 tbsp. THICK Sauce.

2.  LAYER each with turkey, pork, cheese and pickles, dividing evenly. Drizzle each sandwich with 1 tbsp. THICK Sauce. If desired, sprinkle each sandwich with shoestring potato sticks.

3.  CLOSE sandwiches together firmly. Wrap each in foil. Heat in 350°F oven for 10 min. until cheese melts.

Makes 6 servings

Tip: Sandwiches may be cooked on a panini-style grill.

BUFFALO SHRIMP & CHICKEN QUESADILLAS

Prep Time: 15 mins Cook Time: 5 mins

12                    burrito-size flour tortillas

3/4 cup            FRANK'S® REDHOT THICK™ Cayenne Pepper Sauce

3 cups              shredded Monterey Jack cheese

3 cups              diced, cooked chicken breast

1 ½ cups          cooked salad-size shrimp

½ cup              diced canned green chilies, drained

1. PLACE 6 tortillas on flat work surface. Spread each tortilla with 2 tbsp. THICK Sauce. Layer each with 1/2 cup cheese, 1/2 cup chicken, 1/4 cup shrimp, and about 1 tbsp. green chilies.

2. TOP each tortilla with second tortilla.

3. COOK tortillas on a panini grill or barbecue grill about 5 min., turning once, until toasted and cheese melts.

Cut into wedges and serve with additional THICK sauce.

Makes 6 servings 

My Take on the Sauce

Thick and spicy and delicious, I think that sums it up.  If you like RedHot in the past with the liquid drops that you typically would get, but this sauce reminded me so much of catchup but its flavor was so much better in my opinion that is. I loved being able to put these on chicken sandwiches as well burgers, and it made the meat just taste remarkable. My kids are not big into things that are too spicy, but I still had them try it and one liked it the other said it was too spicy for them. This was however good news for me!

Overall a great sauce, and one that I will be purchasing in the future! 

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

 
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Win It Cook It Sweepstakes for Parents Like You

I just wanted to inform you about Chef Rocco DiSpirito's latest promotion that could make the lives of the everyday cooking parents a little bit easier! Check out the info below regarding the "Win It. Cook It." Sweepstakes and let me know if you think your readers would love learning about this off your site:

New York Times Best Selling author, Chef Rocco DiSpirito has launched the "Win It. Cook It." Sweepstakes via his Facebook page. In celebration of the success of "Now Eat This! Diet" and the June 15th series premiere of "Rocco's Dinner Party" on Bravo Network, Chef DiSpirito has decided to give something back to show appreciation to the fans! One (1) GRAND PRIZE winner will receive a collection of some of Chef Rocco DiSpirito's favorite cookware items to ease their kitchen experience and ten (10) FIRST RUNNERS-UP will receive a personalized signed copy of "Now Eat This! Diet," a great resource for easy and healthy recipes for you and your family. All you have to do is visit: http://on.fb.me/WinItCookItOnline and fill out the submission form with your information to be entered.

*Please note that the SWEEPSTAKES IS OPEN TO U.S. CITIZENS ONLY.

Also, don't forget to tune-in to "Rocco's Dinner Party"on Bravo TV, a new and exciting show where three chefs will compete to win $20,000 for hosting the ultimate dinner party for Chef Rocco DiSpirito and his celebrity guests.  See what culinary dishes make it out of Rocco's kitchen and to his themed dinner parties!

 You're invited! *Tune-in Wednesdays, 10PM ET/9PM c for a seat at the table! More info on the show here: http://www.facebook.com/RoccoDiSpirito?sk=app_210566442305275 

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions. ------------------------------------------------------------------------------------------- New to the Divadom or to Dad of Divas Reviews? Please Subscribe to my RSS Feed! Subscribe in a reader Questions?Drop me a line at dadofdivas@gmail.com

Handstand Kids Now at Bed Bath & Beyond

The Handstand Kids Cookbook Company is proud to announce their new partnership with Bed Bath & Beyond to sell Handstand Kids cookbook kits in more than 350 of their stores around the country. Each Handstand Kids cookbook sold at Bed Bath & Beyond will feature over 20 kid-friendly and healthy recipes from around the world and include Curious Chef kitchen products.

The Handstand Kids Cookbook series is an international children’s cookbook series, featuring the languages and cuisines of Italy, Mexico and China. Each Handstand Kids cookbook introduces children to new and familiar foods, and familiarizes them with the language of the corresponding country. The cookbooks translate each of the ingredients and utensils into the country’s primary language and are each uniquely packaged with a child-friendly cooking accessory. 

The Handstand Kids Cookbooks make it fun for families to explore international culture, cuisine and healthy lifestyles. Each Handstand Kids cookbook sold at Bed Bath & Beyond will include utensils from Curious Chef’s line of uniquely designed kitchen products including a rubber-edged pizza cutter packaged with the Italian Cookbook, a cooking spoon with the Chinese Cookbook, and a spatula with the Mexican Cookbook. 

The Handstand Kids Company goal is to educate children about the importance of healthy and nutritious food and direction and products to safely cook and have fun. The new partnership will help more families across the country spend quality time in the kitchen and give children the opportunity to actually like what they eat.

“Cooking is a fantastic way to promote health and nutrition,” said Yvette Garfield, founder and author of the Handstand Kids Cookbooks. “The Handstands Kids Cookbook series brings kids into the kitchen to have fun while also learning how to cook simple and delicious recipes from around the world.”

Bed Bath & Beyond is dedicated to improving the day-to-day lifestyle of busy families by offering high-quality products. They believe in superior service and feature a variety of household items to meet the needs of their customers. The Handstand Cookbook Company understands the importance of introducing children to healthy, delicious foods while turning the kitchen into a fun atmosphere for the whole family. Beyond learning to cook, kids are introduced to new cultures and languages, while also discovering facts about nutrition, kitchen safety, clean-up, and math, all with the help of Handstand Kids!

For additional information on the Handstand Kids Cookbook Company, and to see a list of the participating Bed Bath & Beyond locations that carry the Handstand Kids products, visit www.handstandkids.com.

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.
 
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Book Review - 125 Best Blender Recipes Bookazine

About the BookazineHearst Magazines announced recently the release of 125 Best Blender Recipes, a special 116-page bookazine filled with quick and easy ideas for hot weather staples, from fresh smoothies and shakes to cool and creamy desserts to blended cocktails, all from the editors of Good Housekeeping, Redbook, and Country Living.  The summer will be a lot cooler with recipes for refreshing smoothies like the Blueberry Blast (pg 19), cocktails including the Miami Mojito (pg. 29) and Mango Margarita (pg. 23), and desserts like Watermelon Granita (pg. 94).  Now on newsstands nationwide, 125 Best Blender Recipes is $9.99.

125 Best Blender Recipes also includes recipes for speedy hors d’oeuvres, light entrées and no-stress party menus, complete with entertaining tips, plus a blender buying guide. A detailed recipe index divides dishes by category, with appetizers like Speedy Hummus (pg. 39) and Arugula Pizza (pg. 36), salads such as the Mediterranean Shrimp Caesar Salad (pg. 55), soups like the Chilled Cucumber-Melon (pg. 57) and entrées including Chicken Tostadas with Avocado Sauce (pg. 78) and Whole Wheat Rotini with Walnut Pesto (pg. 77), making it easy to plan new meal ideas and party menus.

About Hearst Magazines

Hearst Magazines is a unit of Hearst Corporation (www.hearst.com), one of the nation's largest diversified communications companies with interests in magazines, newspapers, digital media, business media and television. Hearst Magazines publishes nearly 200 editions around the world, including 14 U.S. titles and 20 magazines in the United Kingdom, published through its wholly owned subsidiary, The National Magazine Company Limited. Hearst Magazines is a leading publisher of monthly magazines in the U.S. in terms of total circulation (ABC June 2010) and reaches 73 million adults (Fall 2010 MRI).

My Take on the BookazineThis bookazine was so complete, and the recipes were amazing. I have been making smoothies for myself through using fresh fruit lately, but this guide gave me so many more ideas for how I could use my blender to make even more delectable things. All I can say is that if think that a blender is only for making drinks, think again, this bookazine will set you straight and provide you with a ton of great ideas on how you can turn your blender into something that can transform the way you eat!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.
 
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Book Review - A Tuscan-American Kitchen

About the Book

Featuring the foods and customs of two families whose roots are planted in the Tuscan hills, this comprehensive presentation of the cuisine of Northern Italy includes nearly three hundred kitchen-tested recipes. Covering every aspect of the Tuscan kitchen from appetizers through dessert, the recipes feature breads; fish and game dishes; meat, lamb, and veal offerings; omelets; pastas (from stuffed varieties to polenta); poultry; rice; salads; snacks; sauces; soups; and vegetables. An entire chapter focusing on pork preparations includes some of the books showcase recipes, such as porchetta, and outstanding salami, prosciutto, and blood pudding.

 

Far beyond simple recipes, the book includes an examination of the differences in regional cooking in Italy and how these differences have been adapted in America. Using Tuscan proverbs and traditions as a base, the authors delve deep into Tuscan holidays and the people’s relationship to their land and the climate. Five essays accompanying the recipes further illuminate the routines and rituals throughout the Tuscan year, immigrant stories, how to shop Italian, and country-style cooking. Useful illustrations, ranging from step-by-step instructions for stuffing an artichoke and making cannelloni to making homemade wine and identifying dozens of different types of pasta, add a further dimension of experience to the volume.

 

About the Authors

A third-generation Italian American, Cassandra Vivian is a retired historian, columnist, public relations consultant, entrepreneur, and English instructor. The author of nearly twenty books, Vivian has received awards from the Pennsylvania Council on the Arts, the NAACP, the Pennsylvania House of Representatives, and Outstanding Young Women of America. She lives in Mt. Pleasant, Pennsylvania.

 

Vivian Pelini Sansone is the daughter of Italian immigrants. Her mother instilled in her a love of cooking, and Sansone has always enjoyed perfecting new recipes and old standbys, much to the joy of her family. Now retired, she worked for Bell Telephone Company for more than thirty years. She lives in New Castle, Pennsylvania.

My Take on the BookThis book was first published in 1993 under the name of IMMIGRANTS KITCHEN: ITALIAN

The authors made changes. They updated the ingredients and methods. A distinction has been made between Tuscan cooking and cooking in other Italian regions.

The introduction written was helpful in understanding the various regions of Italy and the different cultures in methods and foods used in cooking.

The authors wrote a detailed history of their family. You will find it not only interesting but maybe your ancestors had similar stories to tell.

My grandparents were immigrants from Sicily, Italy. I have heard stories about the family get togethers, food cooked and customs.

This book was a look back into a time in the authors' past and made me eager to try the recipes. They are recipes that are still alive not only in American but in Tuscany too.

Here are a few of the recipes I used:

The first one I made was the Boiled Potato with Parsley Salad. Variations to the recipe included adding garlic, fresh vegetables like tomato,  cucumber, peppers, beans or olives. I made the salad for our family church picnic. The bowl was empty when I left. I loved the vinegar and oil dressing on the salad. It added to the freshness of the vegetables I used.

The second recipe I  was the polenta. I made the polenta and let it harden in a rectangular pan in the refrigerator overnight. I made the meat sauce in the book which I used the next day on the warmed up polenta which had been cut  into rectangles. This was another delicious combination and a nice change from pasta and meat sauce.

The recipe choices range from appetizers through vegetables ( in alphabetical order). You will not be disappointed in this story book and cook book. The ingredients can be easily found in your grocery store. All you need to do is add your time and your love!

BUON APPETITO!!!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions. ------------------------------------------------------------------------------------------- New to the Divadom or to Dad of Divas Reviews? Please Subscribe to my RSS Feed! Subscribe in a reader Questions?Drop me a line at dadofdivas@gmail.com

NEW CALIFORNIA STRAWBERRY RECIPE E-COOKBOOK NOW AVAILABLE

With the new fascination on the timeless art of home cooking and nutrition, the California Strawberry Commission today announced the availability of a new cookbook full of chef-created, mouth-watering strawberry recipes. Available in print and e-book formats, “Strawberry Recipes for Everyday” is filled with creative ways to serve one of the most popular fruits in the world.

“It’s evident that people everywhere are rediscovering the joy of cooking in their homes for family and friends,” said Carolyn O’Donnell, communications director at the California Strawberry Commission. “We’re delighted to offer people a variety of ways to access strawberry recipes, including a traditional-style cookbook, online on our website and social media sites, mobile apps, and for the first time, e-publications for devices such as the iPad, the Nook and more.”

With recipes ranging from Strawberry and Goat Cheese Pizza and Macadamia-Crusted Halibut with Grilled Strawberry and Mint Relish, to Strawberry Smoothies and Strawberry Shortcake Sliders, the cookbook delivers creative ways to serve the luscious superfruit. Readers will also get tips on storing strawberries, nutrition information and more.

Availability and Pricing
“Strawberry Recipes for Everyday” is available in digital and print formats in the following places:

• EPUB for Amazon Kindle at Amazon for $7.99 at http://amzn.to/gID2rs
• EPUB for Nook at Barnes & Noble for $7.99 - http://bit.ly/eDwBbC
• EPUB for Nook, iPad, Sony, Kobo and additional eReaders through the FastPencil Marketplace for $7.99 - http://bit.ly/eSE1Vs
• PDF available through the FastPencil Marketplace for $7.99 - http://bit.ly/eSE1Vs
• 92 page, 8x10 Paperback at FastPencil Marketplace for $16.99 - http://bit.ly/mRhcvp
• EPUB for iPhone, iPad and iPod touch at Apple’s iBookstore for $7.99 – Available soon!

Royalties from book sales go to the California Strawberry Scholarship Program that has already awarded students of California strawberry harvest workers more than $1 million for college education.

Book Giveaway through May:
•       Starting today, the California Strawberry Commission is conducting the “Cookbook- a- Day-through-May-Giveaway” for its Facebook and Twitter communities. Contest details can be found by visiting: http://bit.ly/gP6KF9

Connect with California Strawberries
•       Visit the California strawberries page on Facebook – www.facebook.com/castrawberries
•       Follow us on Twitter – www.twitter.com/castrawberries
•       More about California strawberries – www.californiastrawberries.com

About the California Strawberry Commission
The California Strawberry Commission is a state government agency representing an industry of 600 growers, shippers and processors of California strawberries. With a focus on food safety education, Commission strategies also include production and nutrition research, trade relations, public policy and marketing communications.
 


All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.
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Book Review - Polish Classic Recipes

About the Book

Hospitality and hearty food are the hallmarks of the Polish dining experience. This classic and concise cookbook features dozens of favorite Polish dishes showcasing a variety of flavors, preparation techniques, and ingredient selections. With titles given in both Polish and English, recipes range from cucumber salad and beet soup to pork cutlets and potato pancakes. A chapter devoted to pierogi presents the dumplings with an assortment of fillings, and the final chapter of sweets tops off any meal in true Polish fashion. Like all the books in Pelican's Classic Recipe Series, the entries in this collection were carefully selected to provide a cross section of memorable and authentic dishes. Organized by course, the offerings range from appetizers and salads to sides and sweets, featuring the most iconic and national of dishes--Hunter's Stew and Barszcz--alongside simple comfort food and a handful of desserts, including honey cake, poppy seed rolls, and chocolate mazurka.

Designed for the modern kitchen yet retaining traditional roots, each heritage recipe has been tested to perfection. Accompanied by notes on Polish holiday customs, history, and menu pairing suggestions, these dishes offer a flavorful sample of the Polish dining experience, as passed down from generation to generation.

About the Author

Laura and Peter Zeranski are a husband-and-wife team who have been cooking and eating classic Polish food together for decades. Peter Zeranski was born in Europe to Polish parents. He is a retired marketing professional. His family's love for Polish cuisine and traditions is showcased in The Art of Polish Cooking, the critically acclaimed cookbook his mother Alina Zeranska wrote in 1968. Laura Zeranski learned to cook Polish dishes from her mother-in-law and began preparing Sunday family dinners and special holiday celebratory meals. Laura is a retired health records administrator who has consulted with clients throughout the United States, Canada, New Zealand, and Australia. The couple resides in Alexandria, Virginia.

My Take on the Book
My wife is half polish and she enjoys sharing her family's culture and food with our family as she can. One of our favorite family meals are pierogi's. When I was asked to check out this book I knew that she would be excited to try out some of the recipes. When she went through the book I was not disappointed. Her eyes lit up and she was immediately drawn to some of the recipes she remembered her Grandmother making. She was very excited to see Angel Wing Crisps as they were one of her favorite memories of her Grandmother growing up. She immediately wanted to try them out, and let me tell you... though they are not healthy, they are delicious.

So if you are polish, or simply love polish food, this book has a great variety of traditional recipes that are easy to make and delicious, check this book out today!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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