January 31, 2014

Manwich Roasted Vegetable Stew

I remember my Mom making Sloppy Joes for dinner using Manwich sauce when I was a little girl. I thought it was the bees knees! My little girl isn't quite to the Sloppy Joe level yet and I must admit it's been a while since I have tried Manwich's sauces. So I was excited when they sent me a selection of their tasty sauces to try and asked me to create a recipe using them. Well, since my resolution was to eat more veggies, less meat  I wanted to show y'all that you can make more with Manwich than just a traditional Sloppy Joe.
This is how I came up with my Manwich Roasted Vegetable Stew. Now this is my meat free version so feel free to add ground meat or even sausage or chicken to yours but I thought the hearty veggies were filling and tasty with the tangy sauce!

This is a Sponsored post written by me on behalf of Manwich for SocialSpark. All opinions are 100% mine.

Ingredients:

Makes 4-6 servings
  •  1 baking potato, peeled and cubed
  • 1/2 yellow onion, cubed (not too small as it will cook down when roasting)
  • 1 cup baby carrots, cut in half
  • 1 cup mushrooms, cut in 4ths
  • 3oz fresh spinach (I used a spinach and kale mix)
  • 15oz can Manwich Bold Sloppy Joe Sauce
  • 1/2 15oz can Manwich Original Sloppy Joe Sauce
  • 2 cups vegetable broth
  •  1/2 cup shredded cheese, as topping
  • 1/4 cup green onions, chopped for garnish
  • bread or biscuits, to serve on the side

Directions:

  1.  Preheat oven to 350 degrees.
  2. Place all chopped veggies on a baking sheet or two and toss with salt and pepper and olive oil.
  3. Roast veggies until cooked through, about 15-20 minutes. Toss once in between. 
  4. Turn oven temp down to 300 degrees.
  5. In a medium saucepan oven medium low heat add Manwich sauces and vegetable broth. Whisk to combine and bring to a low simmer.
  6. Add roasted veggies to the sauce and stir to combine.
  7. Optional: Pour stew into oven proof soup bowls and top each with shredded cheese.
  8. Place bowls on baking sheet and heat in the oven for 2-3 minutes until cheese is melted.
  9. Remove and top with green onions and serve with warm bread or biscuits. 
Three delicious Manwich sauces to choose from!
 
Clean and chop your veggies and spread out on a baking sheet or two.
Toss your veggies with salt and pepper and olive oil.
Bakes at 350 degrees for 15-20 minutes, tossing once in between. They should be cooked through and soft (except the carrots will still have a nice crunch). Turn oven down to 300 degrees.
I went with the Bold sauce for this recipe. It is seasoned with molasses, Worcestershire, garlic, and peppers and has almost a BBQ taste. Because I didn't want the stew to be too sweet I also used half a can of the original Manwich sauce too.
Simply add the 1 1/2 cans of Manwich Sloppy Joe sauce to a saucepan then whisk in two cups of vegetable broth. Bring to a low simmer over med low and add roasted veggies.
Optional: Once everything is combined and heated pour into oven proof soup bowls.
I love my stoneware bowls!
Add the soup, top with cheese, and place in the oven for about 2-3 minutes for cheese to melt. During this time toast some bread to serve alongside.
Nothing's better than perfectly melted cheese!

Top with green onions for some crunch and color.
Manwich Roasted Vegetable Stew!

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Thai Coconut Curry with Shrimp and Campbell's Skillet Sauces

 
 I recently joined a fun website called Crowdtap, where you can do reviews, surveys, and parties on new products. I was lucky enough to be chosen to try the new Campbell's Skillet and Slow Cooker Sauces this month. They sent me a coupon to try one of each. I do like to create my own sauces, since I have found most packaged brands to be bland and unoriginal, but I decided to check out what Campbell's had to offer. I was pleasantly surprised when I found these sauces on the shelf at my local grocery store. Talk about inspired flavors: Apple Bourbon Barbecue, Sweet Korean BBQ, and my favorite Thai Curry! I was excited to get home and try it out because seriously it doesn't get any easier than cook your meat, add the sauce and veggies, and you're done! 
This isn't some simple lackluster sauce either, y'all! The Thai Curry flavor is seasoned with lemongrass and basil and blended with coconut milk, cilantro, and jalapenos. The package recommends adding chicken but I decided to try shrimp and some fresh sliced veggies. The added touch of toasted coconut and jasmine rice was inspired by my favorite dish at The Cheesecake Factory, Bang Bang Chicken and Shrimp!
Be sure to pick up a pack or two of these flavor packed sauces next time you're at the store.
You won't be disappointed!
 

Ingredients: 

Makes 2 large servings
  • 12-16oz large or extra large shrimp, peeled
  • 1/2 yellow onion, sliced
  • 1/2 red bell pepper, sliced
  • 1 cup peas
  • 1 cup baby carrot peels (see pic below)
  • 1/4 cup green onions, chopped
  • 2 cups Jasmine rice, cooked
  • 9oz pkg Campbell's Skillet Sauce in Thai Curry flavor
  • 1/2 cup shredded coconut, toasted
  • 1 tbsp oil, for saute

Directions:

  1.  Add oil to a skillet over medium and add shrimp. (I used olive oil, canola/vegetable would work too).
  2. Cook, tossing until pink and cooked through, just a few minutes.
  3. Add Thai Curry Sauce, onions, peppers, carrots, and peas. Stir to combine. Turn down heat to low, cover, and simmer for 10 minutes.
  4. Meanwhile, in a small dry skillet toast shredded coconut until golden. Reserve in a bowl for topping. 
  5. To plate: Add a heaping serving of the shrimp and curry sauce and top with a few scoops of rice. Sprinkle a good amount of toasted coconut over everything and then add some green onions to garnish.
 
This toasted coconut really makes the dish so do not skip this ingredient! Simply spread coconut in a even layer in a dry skillet over medium and toast until golden, stirring often.
I use baby carrots in a lot of my recipes and what I like to do sometimes is, using a vegetable peeler, make strips or peels of the carrots and add to the dish. That way you get the color and flavor but don't have to spend the time cooking a crunchy carrot.
I prepare all my sliced veggies in advance. I usually had sliced and diced onions ready to go in baggies. I use onions in everything!
I used peeled and deveined extra large size shrimp. 
I gave them a rinse, patted dry, and removed the tails.
Add the shrimp to a hot skillet with 1 tbsp of oil. Saute until pink.
Toss shrimp to cook both sides, it should only take a few minutes.
Add the package of Campbell's Thai Curry Sauce. No other seasonings needed! 
This sauce is flavorful and delicious! My new favorite.

 
Mix in all your sliced veggies and turn heat to low.
Cover and cook for 10 minutes so the veggies can soften and the flavors can meld.
Add the sauce to a plate and top with a scoop or two of fragrant Jasmine rice.
Sprinkle crunchy, toasted coconut over the sauce and add a garnish of colorful green onions.

Serve warm and try not to lick the plate! This is seriously restaurant quality folks! Yum!
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January 29, 2014

My Favorite Three Cheese Spinach and Artichoke Dip

    
Just in time for the Superbowl this dip is so good I could eat a whole dish (trust me I've tried!).
I use three different cheeses and add garlic and sauteed onions for additional flavor. I have served this during the holidays and at parties and it's always a hit with adults and kids alike!
Check out my other similar recipes:

Ingredients:

  • 14oz can artichokes hearts, chopped
  • 10oz box chopped spinach, cooked and drained
  • 1/2 yellow onion, diced 
  • 1/2 container Italian Herb Cooking Creme (made by Philadelphia Cream Cheese)
  • 1 cup Italian mixed cheese, shredded
  • 1 cup Parmesan cheese, shredded
  • 2 cloves garlic, pressed
  • 1 tbsp olive oil
  • salt/pepper, to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. In a skillet, add olive oil and heat over medium.
  3. Add diced onions and cook until softened and brown then add garlic, stirring for 30 seconds.
  4. Turn heat to low and add spinach and artichoke hearts. Mix to combine.
  5. Next add cooking creme and shredded Italian mixed cheese, stirring until melted.
  6. Season with salt and pepper and pour into a greased baking dish or pie pan. 
  7. Top with shredded Parmesan cheese and bake for 15 minutes.
  8. Serve with crackers, pita chips, and/or carrots for dipping.
*Optional: Turn oven to broil and brown the cheese on top to make a crust for about 1-2 minutes.
Cook and drain spinach and chop artichoke hearts into bite size chunks.
Add olive oil and onions to a skillet and cook until browned. Add garlic and saute for another 30 seconds.
Turn heat to low and add spinach and artichoke hearts. Mix to combine.
Next, mix in Cooking Creme (if you can't find you can sub softened cream cheese).
Then add 1 cup shredded Italian mixed cheese.
Mix until it is all melted and combined.
Pour into a baking dish or pie pan.
Top with 1 cup shredded Parmesan cheese.
Optional: I like to brown and crisp the top of the cheese under the broiler for a minute or two right before serving.
The perfect bite!

Here's a fun presentation I made for Ava's best friend's Under the Sea Party.
Use 2 red bell peppers, olives, and cream cheese to make an octopus on top of the dip! 
Super cute!

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