Red Potato and Shrimp Hash Plus a Trip Giveaway!

Our goal to eat more natural foods is becoming easier and easier. I now look forward to fixing something amazing with the vegetables that stock my kitchen.

I feel good about what we're eating. It's a good feeling. I tend to love it even more when I know exactly where my food comes from. That's one of the main reasons that I love going to the farmers market. I can meet the farmers, learn about their farms and find out exactly where that ear of corn came from or where those strawberries were picked.

When I was invited to visit Black Gold Farm, I was more than excited to get some more information on this opportunity! Unless you live on a farm, how often do you really get to see exactly where your food comes from? Not to mention we eat A LOT of potatoes in this house, so I knew this would be a great trip!

Not only do I get to travel to Black Gold Farms to see exactly what goes on at this potato farm, but I get to take one of you with me! Be sure to read below the recipe to find out how you could win!

But first, let me tell you about this hash. I think it's suppose to be hash. I kind of call it hash, hash browns,  yummy bits of potato, so whatever you want to call it is fine.

Black Gold Farms sent me some of their fresh red potatoes and I was glad to add them into my meal plans.

My husband is in love with this potato and shrimp hash. Not only did he have it for breakfast this past Sunday, but he also asked for it for dinner twice this week.

 After all, he is my "meat and potato guy". I think we can just call the shrimp "meat" for this dish haha.

What you'll need:

4-5 Black Gold Farms Red Potatoes

Shrimp, peeled and deveined (amount depends on how much shrimp you'd like)
2 tablespoons butter (or Coconut oil)

1 teaspoon dried rosemary (I used a rosemary herb spice mixture)

salt and pepper

eggs*optional

What to do: 

Bring a large stock pot of salted water to boil.

Wash potatoes, making sure to gently scrub away any dirt.

Slice potatoes in half.

Place potatoes into boiling water and boil for 10 minutes.

Drain potatoes and rinse with cold water. 

Dice potatoes and set aside.

Melt 1 tablespoon butter in large skillet. 

Stir and cook shrimp until done. Sprinkle with rosemary. (Shrimp should turn pink and start to curl once cooked)

Remove shrimp from pan and set aside. 

Place diced potatoes into the skillet. 

Sprinkle with salt and pepper.  

Stir and let cook for 10 minute, stirring occasionally until they potatoes brown a little on each side. Potatoes should be tender but browned. 

Add shrimp back to the skillet. 

Stir and cook for 2-3 minutes. 

For a breakfast hash, Add a few sunny side up eggs to the top of the hash before serving. 

>:)

(Printable Recipe Here)

 Red Potato and Shrimp Hash  

by Angie Barrett May-16-2013

Ingredients 

4-5 Black Gold Farms Red Potatoes

Shrimp, peeled and deveined (amount depends on how much shrimp you'd like)
2 tablespoons butter (or Coconut oil)

1 teaspoon dried rosemary (I used a rosemary herb spice mixture)

salt and pepper

eggs*optional

Instructions 

Bring a large stock pot of salted water to boil.

Wash potatoes, making sure to gently scrub away any dirt.

Slice potatoes in half and place into boiling water. Boil for 10 minutes.

Drain potatoes and rinse with cold water. Dice potatoes and set aside.

Melt 1 tablespoon butter in large skillet. Stir and cook shrimp until done. Sprinkle with rosemary. (Shrimp should turn pink and start to curl once cooked)

Remove shrimp from pan and set aside. 

Place diced potatoes into the skillet. Sprinkle with salt and pepper.  Stir and let cook for 10 minute, stirring occasionally until they potatoes brown a little on each side. Potatoes should be tender but browned. 

Add shrimp back to the skillet. Stir and cook for 2-3 minutes. 

For a breakfast hash, Add a few sunny side up eggs to the top of the hash before serving. 

Makes: 2-4 servings

Want to come with me on a tour of one of the Black Gold Farms? Black Gold Farm is sending myself and a few other bloggers to tour their Farm in Missouri June 24 – 26, 2013 and we each get to bring along one of our fans as well! One lucky Big Bear's Wife reader will get to travel to Black Gold Farms with us to check out exactly what goes on at a Black Gold Farm! 

Check out the details below and use the widget to enter to win! Hope to see you on the farm!

Black Gold Farm is covering the travel and accommodation for the winner. Winner must be able to travel to the farm in Missouri June 24 – 26, 2013. Winner must be able to purchase his/her plane ticket but will be reimbursed by Black Gold Farm. Open to US Residents- 18 years old or older. 

a Rafflecopter giveaway

Black Gold Farm is covering my travel and accommodation, I am being compensated for this trip/post but as always all opinions are 100% mine :)

continue reading "Red Potato and Shrimp Hash Plus a Trip Giveaway!"

It's Time to Go to Disney!

I've been quite here. But only here..... as in the blog "here"

It certainly hasn't been quite around our house or lives lately.

I've had this little bug (my niece) with me and got to try out my hand at "single parenthood" last week since Thomas was gone all week for Aliment school.

No, that's no coffee in her cup. It's a Mocha Steamer.... hot chocolate really..

Miss Savannah Bug has given us a lot of parenthood training over the past few weeks while we're had her here, but tonight is her last night with us :( I'm going to miss her so much, our house isn't going to be the same without her there. Soon she'll be down in NC with her mommy and we won't get to see her as much. :(

With that and a few other things going on (like being sick for the past 3 days! ahhh) I've been working very hard to get all of my work and all of my articles (for a few magazines) written and sent off before we leave!

That's right! On Thursday we leave for Florida!! Thomas and I are headed down to the Sunshine State to go to Disney World, where I'll be attending the Food Blog Forum Food Blogger Conference.

I went last year and have a great time. I learned so much about blogging, met some wonderful people and was able to share the trip with my mom.

However the stars aligned just right and this year hubby gets to come with me! He's never been to Disney World, heck he's never been south of Myrtle Beach. I'm so excited! He's going to love it... I hope! :)

This week over 100 fabulous food bloggers will descend onto Disney World! Follow us all on twitter with hashtah #FBFOrl

I'm also working with Black Gold Farms on something fun for you! I'll have a recipe and more information on that for you on Thursday Morning!

So if you want to keep in touch with me while I'm in Disney, be sure to follow my Twitter, Facebook and Instagram! I'll be posting tons of photos and tweeting a lot during the weekend!!

If you have any tips for where we should go, what to eat or what to do while we're in Disney, send me a shout out and let me know!

continue reading "It's Time to Go to Disney!"

Chocolate Chip Craisin Granola Bars #BrunchWeek

When I made these, I used the inspiration of things that I liked and what I was looking for in a granola bar. I use to get those Soft and Chewy granola bars all the time when I was little. Mainly, I inhaled the chocolate chip granola bars as a kid.

So when I got the idea to make them at home, I knew I wanted chocolate but I also wanted another little burst of flavor. After the idea of using Craisins (dried cranberries) came to mind, I knew that I had found my perfect combination. After looking over a few recipes around the web and in a few cookooks, I kind of have the idea of how these granola bars would go. So into the kitchen I headed to practice a bit.

I think I have found my perfect homemade granola bar.

I also think I have found my husband's and my brother's favorite granola bar. haha

BigBear went out of town last week for Alignment School and took like 8 of these bars with him.  My brother came over halfway through the week and attacked the other batch of granola bars that I had made.

So I made him a batch, cut them into bars, packaged them up and dropped them off at his house the other day. You would have thought that I just dropped off a bag of diamonds. haha He told me last night that he loved taking them to work and that he feels really sad in the mornings when he eats the last bite.

Ladies and Gentlemen, we have indeed found a new family favorite. Not to mention, they can be made in no time.

>:)

(Printable Recipe Here)

 Chocolate Chip Craisin Granola Bars  

                                   by Angie Barrett May-07-2013

Ingredients 

1 stick butter

1/4 cup brown sugar

1/2 cup honey

3 cups oats

1 cup mini chocolate chips

1 cup Craisin (dried cranberries)

(leave out a few chocolate chips and craisins to sprinkle ontop)

Instructions 

Line a 9x9 baking sheet with foil or parchment paper. 

In a large bowl mix together the oats, chocolate chips and craisins. Set aside.

In a small sauce pan, heat butter, brown sugar and honey. Heat until butter melts. Bring to a boil and then reduce to a simmer. 

Simmer for 3-4 minutes. Remove from heat and stir into oat mixture. Mix well to combine. 

Pour into a pre-paired pan. Press down with the back of a spatula. Sprinkle with a few of the chocolate chips and craisins. Press them into the granola bars. 

Place into the fridge for 15-30 minutes. 

Use the foil to life the bars from the pan. Cut into bars. 

**Keep in the fridge to keep them from melting ;)**

Makes: 10-12 granola bars (depending on the size you cut them)

Today is the Last Day of #BrunchWeek Please tell me that you've entered to win these amazing Prizes!!

We've got a Pinterest Chat today too on our #BrunchWeek board! Another chance to win some great
prices!!

But first check out all of Today's Fabulous recipes!

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

continue reading "Chocolate Chip Craisin Granola Bars #BrunchWeek "

Banana Peanut Butter Baked Oatmeal : Flooded and Regular #BrunchWeek

#BrunchWeek is still going on this week! We've got Recipes and Giveaway's galore! Check the bottom of this post for more recipes and the HUGE giveaway!

Brunch is one of those meals that appeals to me. It's not super early in the morning  there are normally more options than breakfast, it's more relaxed and it's perfectible acceptable to kick start brunch with a drink in hand (in the form of a Mimosa of course).

It the spirit of things that make me happy, let's talk about this Flooded Baked Oatmeal. Now there are two ways to have baked oatmeal in our house. First there is the option of convenience of having a dish of baked oatmeal in the fridge I do find that baked oatmeal is rather dry; even more once it's been heated.

So I always go with the second option. I flood my Baked Oatmeal with Steamed (or Hot) milk. It puts the moisture back into the baked oatmeal and I just like it better that way.

Mmmm, doesn't that just look better :)

For this Baked Oatmeal I used the combination of Peanut Butter and Banana. You'll probably want to play around with the amounts of banana and peanut butter in the recipe if you decide to make it.

When I eat this baked oatmeal all I taste is peanut butter and just a little bit of banana, but my husband is the total opposite. He says that he can barely taste the peanut butter and taste banana. So, I guess it'll vary from person to person as most food do.

I wasn't sure if I was going to like baked oatmeal when I set out to make it. I worried that it would be too dry. But it turns out that I am indeed a fan of baked oatmeal, by the way I do like my oatmeal a bit on the thick side so maybe that has something to do with it.

Have you ever had baked oatmeal? Do you flood your baked oatmeal or do you just leave it as is?

>:)

(Printable Recipe Here)

 Banana and Peanut Butter Baked Oatmeal  
 (Flooded and Regular)

 by Angie Barrett April-09-2013

Ingredients 

3 cups oats

1.5 teaspoons of baking powder

1/2 teaspoon salt

3 eggs

2.5 cups milk

1 teaspoon vanilla

1/3 cup brown sugar

1/2 cup peanut butter, to mix into the baked oatmeal

3 bananas, sliced to mix into the baked oatmeal
1/2 cup peanut butter to spread on top of the oatmeal

2-3 bananas, sliced for the top of the oatmeal

Instructions 

Pre-heat oven to 325.

Mix the oats, baking powder, and salt together in a big bowl. 

In another large bowl, whisk together the eggs, milk, vanilla, and brown sugar. Whisk in the peanut butter. 

Pour the egg and milk mixture into the bowl of oats. Mix well.

Pour into a greased 9x9 dish. Bake at 325F for 1 hour. 

Remove from oven and while warm, spread 1/2 cup peanut butter over the top of the oatmeal. Let cool for just a few minutes. Top with banana slices. 

The Recipes for Today!

Brunch Drink Recipes
St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums
Granola, Yogurt and Walnut Cups by Cook the Story
Apple and Beecher's Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes
Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch
Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes
Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes
Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

As promised, let's check out these prizes!!!

(also we have a Pinterest Board going on where we're pinning all of the brunch recipes from this week!!)



Here are ALL of the amazing Prizes!!!

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).

AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don't miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating - you'll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob's Red Mill one lucky winner will receive:

A Bob's Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob's Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive:

The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

WOW! That's all I can say.... WOW! Thank you to all of our sponsors! 

Be sure to enter!

a Rafflecopter giveaway

On Saturday, I'll have another brunch recipe to share with you!  

continue reading "Banana Peanut Butter Baked Oatmeal : Flooded and Regular #BrunchWeek "