Archive for Blogger Outreach Archives - Good Cook

OnePot

Good Cook has assembled a team of some of the most fun bloggers on the web to bring you interesting recipes to you.

This time, their theme was one-pot meals and classic diner food, and bloggers were asked to feature at least two of Good Cook’s favorite tools when making their recipes. They chose from an egg separator, Smart Scoop ice cream scoop, double-sided flip measuring spoon, pot clip, and Safe-cut can opener.

What would you do with those tools? We think you’ll be impressed with how creative they were.


Want your own set of tools and gadgets? Enter to win in your Kitchen Drawer Sweepstakes. For details click here.

Facebooktwittergoogle_plusmail

Good Cook Kitchen Expert and food blogger at Cookistry, Donna Currie has just announced the publication of her first cookbook, Make Ahead Bread, due to be published on November 4, 2014 and is now available for pre-order on Amazon.

We asked Donna to tell us a little bit about the book and share one of her recipes.

Here’s what she said:

So many people wish they had time to bake bread, but it’s hard to fit all that kneading, rising, forming, and baking into a day. Who wants to get up in the wee hours to make cinnamon rolls for breakfast, and who can start baking in the morning to have a fresh loaf for dinner? Not many people, that’s for sure. Even the most dedicated bread bakers are much more likely to bake on the weekend than during the week.

My book, Make Ahead Bread, endeavors to make bread baking more accessible by breaking the bread-making process into several stages. Bakers do most of the work the day before baking, and they can do it in the morning, afternoon, or the evening before they want to bake. The dough does its rising unattended in the refrigerator, and then it is baked when it’s convenient.

Besides making the breadmaking process easier, a long, slow rise gives the bread more flavor, so this is a situation where easier is also better.

This recipe for “Overnight Buns” is one that is similar to recipes that are in my upcoming book, and it’s one of my favorite recipes for buns when I need to feed a crowd.

Overnight Buns

1 1/2 cups water
2 tablespoons honey
1 teaspoon instant yeast
3 cups bread flour
1/2 cup semolina flour
1/4 cup nonfat dry milk
1/4 cup instant mashed potato flakes
1 1/2 teaspoons salt
2 tablespoons room temperature butter
White rice flour, as needed

Combine the water, honey, instant yeast, bread flour, semolina flour, dry milk, and potato flakes in the bowl of your stand mixer fitted with the dough hook. Knead until the dough is smooth and elastic. Add the salt and butter and continue kneading until the salt and butter are completely incorporated and the dough is smooth, shiny, and elastic.

Cover the bowl with plastic wrap and set aside for 45 minutes. Line a half-sheet rimmed baking sheet with parchment paper.

Flour your work surface and turn out the dough. Divide it into 24 equal pieces and roll each piece into a ball. Arrange the balls on the prepared baking pan, sprinkle the tops white rice flour. If you don’t have rice flour, you can use bread flour or all purpose flour.

Cover the pan with plastic wrap and put the pan in the refrigerator.

When you’re ready to bake, take the buns out of the refrigerator and preheat the oven to 350 degrees with a rack in the center position. Let the oven heat for 20 minutes.

Uncover the buns and bake until nicely browned, about 25 minutes.

Let the buns cool on a rack.

SPECIAL OFFER: FREE LOAF PAN

Pre-order your copy of Donna’s new book “Make ahead Bread”on Amazon by February 28, 2014 and once you completed your order fill out this form and we’ll send you a free Good Cook loaf pan to help you get your baking done.

Facebooktwittergoogle_plusmail

Serve up turkey dinner leftovers in style! There’s nothing like a personal-sized pot pie to make you feel special at mealtime, and these delicious Turkey Pot Pies are sure to do the trick! Filled with your favorite leftover flavors, this recipe is easy to put together when you’ve got a fridge full of leftovers. Just chop the turkey, add some gravy, and use a refrigerated pie crust to dish up a delicious dinner fast.

If you don’t have frozen mixed veggies, feel free to add green bean casserole leftovers, mashed potatoes, or even cranberry sauce to your pot pie! Simply layer everything in there, top with a bit of cheese (if you please!) and bake according to recipe directions.
Don’t have golden mushroom soup? No worries! Leftover gravy does the trick!

As you can see, this recipe is versatile and delicious! Easy enough to pull together for a quick dinner, warm and comforting enough for winter evenings. Happy Thanksgiving Leftovers!

Mini Turkey Pot Pie Recipe
Serves 4.
2 tablespoons butter
1/2 onion, finely chopped
2 cloves garlic, finely chopped
2 cups turkey, cubed
1 (10 3/4 oz) can Golden Mushroom soup
1 cups frozen mixed veggies
1 tbsp milk
2 refrigerated pie crusts
1 egg, well beaten

Preheat oven to 400 degrees. Spray 4 cups of a large muffin tin with nonstick baking spray. Set aside.

In a large skillet, melt butter over medium-high heat. Add chopped onion and garlic and cook for 1 minute, until softened. Add cubed turkey, mushroom soup, mixed veggies, and milk. Stir together until well mixed, then remove from heat. Set aside.

Slice one of the pie crusts into four quarters. Press one each of the four quarters of pie crust into the prepared muffin tin, molding as needed to completely cover the bottom of the tin. Spoon the turkey mixture evenly into each of the four pie-crust lined muffin cups.

Cut four, 4-inch rounds from the second pie crust. Press each round over the filling in each of the muffin crusts. Use a basting brush to coat the top of each pie crust with beaten egg. Transfer to oven and bake for 25-30 minutes, or until edges of the crust are golden brown. Remove and allow to cool slightly before removing from muffin tin and serving.


>

Facebooktwittergoogle_plusmail

Toss that leftover stuffing into a stuffed pepper and serve it for dinner! This delicious recipe offers a fun twist on traditional Stuffed Bell Peppers, by packing them full of a flavorful sausage filling and baking it until deliciously tender and full of cheesy goodness.
Don’t have sausage? Try tossing chopped turkey into the mix and making these peppers with turkey instead of sausage. You can also add mashed potatoes to the bottom of the pepper if you have leftovers.
Feel free to prep these peppers the night before for a quick, easy meal that’s ready for the oven right away!

Stuffed Bell Pepper Recipe
Serves 8
12 ounces Hot Italian sausage
3 cups prepared stuffing (cornbread stuffing preferred)
1 cup frozen corn
4 ounces chopped green chilis
7 ounces extra sharp cheddar, shredded
4 medium peppers (green, red, yellow, and/or orange), halved , cored, and seeded
1 (14 ounce) can tomato sauce
4 tablespoons butter, melted
1 cup water
1 packet dry taco mix
2 tablespoons cilantro, chopped

Preheat oven to 400 degrees. In a large skillet, cook sausage in skillet over medium-high heat. Add stuffing, corn, and green chilis. Remove skillet from heat and stir in cheddar.
Spoon stuffing evenly into the center of each halved pepper. Place stuffed peppers in a large, Good Cook 11″x15″ baking pan.
In a small bowl, whisk together tomato sauce, melted butter, water, and taco mix. Drizzle tomato sauce around the peppers, over the bottom of the baking pan. Bake peppers in preheated oven for 30-40 minutes, or peppers are soft and tender. Remove and cool slightly before serving.

To serve, spoon tomato sauce over peppers. Top with cilantro, if desired.


>

Facebooktwittergoogle_plusmail

‘Tis the season of turkey. And, once you get that bird carved and topped with gravy, ’tis the season for serious leftovers. With pounds and pounds of poultry likely leftover from your big holiday dinner, you may need more than a few ideas for how to use them all up!

We called our Good Cook Kitchen eExperts and invited them to share their favorite Thanksgiving leftover recipes. Here you’ll find them all, 101 incredible ways to use leftovers! From pot pies to stacked-up sandwiches, and everything in between. Here are one hundred of the best ways to dish up dinner again and again, without getting stuck in the leftover rut!



Facebooktwittergoogle_plusmail

Join us on March 4, 2013 at 4pm to 5:30pm ST/1:00pm to 2:30pm PST on
On Twitter (or through this custom tweetgrid) with hashtag #FNIchat

Cooking with Caitlin is hosting a Foodies’ Night-In Twitter Party with Good Cook along with special guest Brooke McLay from Cheeky Kitchen @CheekyKitchen and other Good Cook Kitchen Experts. We would like for you to attend and contribute to the conversation about Good Cook, food, and everything in between. Join in for a chance to win a special gift and one of three $100 product giveaways.

Be one of the first 500 Blogger to follow @goodcookcom by February 27, 2013 and receive a free high-temperature spatula.

What’s the chatter all about?
Good Cook has three new products to talk about. Plan your recipes, bring your food ideas and be prepared to share your thoughts on these exciting new items

STUFFED BURGER PRESS
Add your favorite stuffing to any burger. Make perfectly formed stuffed burgers that are ready for the grill with our handy burger press.
POPCORN BALLER
Make popcorn fun food with our Popcorn Ballers. Mold popcorn into fun shapes that are great for party snacks or big game treats
FLOUR SIFTER
This Flour Sifter can measure your flour right inside it before you need to sift. Simply turn it upside-down and pull the trigger to deliver smooth flour where you need it, then use the included lid to store the rest until the next time you bake

Who’s coming
Join in to chat with them and other Good Cook Kitchen Experts.
Liz Mays from A Nut in a Nutshell @blueviolet
Emily Lyon from Clever Housewife @CleverHousewife
Shaina Olmanson from Food for my Family @Foodformyfamily
Bree Hester from Baked Bree @bakedbree
Tonya Staab from Create-Celebrate-Explore @TonyStaab
Jenna Urban From Bucktown Bargains @Bucktownbargian
Mel Lockcuff from MamaBuzz @MamaBuzz
Patricia Hancock from Savvy Sweeper @pizzalogger
Melissa Garcia from ConsumerQueen
Nicole Fisher from Nicole’s Nickels @NicolesNickels
Melissa Lawler from The Kids are Grown, Now What? @MsMissy62
April Wheelis from The Mom Show @THEMOMSHOW1
Shari Lynne from Faith Filled Food for Moms and Grandmothers @shari_lynne
Jesica Helgren from The Mommy Bunch@themommybunch
Sarah Jehnzen from Sarah’s Deals In the Mitten @inthemitten
Amy Fulcher from As The Bunny Hops @AsTheBunnyHops
Jennifer Medeiros from Makobi Scribe @makobiscribe@makobiscribe
Chris Carroll from TwoClassyChics @TwoClassyChics@TwoClassyChics
Tammy Litke from Three Different Directions @threedifferen @threedifferent
France Garcia from Naughty Treats and Eats @NaughtyTreats69
Kimberly Spencer from Kimberly’s Thoughts @kimbasthoughts
Kristy Smith from Adventures of a Couponista @thecouponista
Dawn Cranford from Mommy’s Coupon Train @mommysctrain
Renae_Chiovaro from how to have it all @Renae_Chiovaro

Facebooktwittergoogle_plusmail