My winter drink recommendation was Poinsettia Champagne. This cocktail consists of 2 ounces cranberry juice and 1/2 ounce triple sec in a champagne flute, topped with 4 ounces sparkling wine and garnished with cranberries. Sounds pretty good to me.

And now the giveaway!
Here’s a chance to win a Hendrick’s Gin Golf Umbrella and a $20 Crate & Barrel gift card courtesy of Partners Hub.
To enter the giveaway:

• Simply try out the app and share your winter cocktail in the comment section below.

Giveaway ends Wednesday, February 15th at 11:59pm EST and a winner will be randomly selected shortly after.

Lastly, for your entertainment here are some New York City Themed Cocktails recipes.

Manhattan Skyscraper

• 1 1/2 oz bourbon whiskey
• 1/2 oz sweet vermouth
• 3 – 8 oz dry ginger ale
• 1 fresh orange peel
• 1 cocktail cherry

Preparation: Fill glass with 3/4 ice. Run orange peel around rim. Pour bourbon then red vermouth in the glass over the ice then stir. Twist peel into glass, then spike the twisted peel and cherry on a tooth pick and throw into glass. Pour ginger ale according to taste/glass size. Stir, then pull the garnish back up so it sits on top of the ice.

Empire State

• 1 1/2 oz Hendrick’s gin
• 1/2 oz apple brandy
• 3/4 oz apricot brandy

Preparation: Shake with ice and strain into glass.

The Bronx Martini

• 1 1/2 oz mandarin vodka
• 1 splash sweet vermouth
• 1 splash dry vermouth
• 1/2 oz sweet and sour mix
• 4 oz orange juice

Preparation: Mix contents in a martini shaker with ice and serve in a chilled martini glass.

Disclaimer: This is a sponsored giveaway by Partners Hub. No other compensation was received for this post. The post was written by LookyTasty and all opinions expressed are solely mine.

From the web, I came across several posts talking about a chocolate and prune brownie recipe from the Bourke Street Bakery, a baking cookbook from the Sydney-based bakery. They also mention soaking the prunes in brandy, cognac, or tea to make it extra delicious and moist. That sounded quite intriguing!

On a related note, I had picked up a bottle of Honey Jack Daniel whiskey while I was in Jamaica a while back. I’ve never seen Honey Jack Daniels being sold anywhere before. I don’t think it’s actually available here. It’s not as intense as regular whiskey and has a pleasant hint of sweetness from the honey. I had picked it up thinking it would be great for mixed drinks and… desserts!!! This was the perfect opportunity to put it to use in a recipe – Honey Jack Daniel Whiskey-Infused Prune Chocolate Brownies.

To make the prune mixture, I placed about 1/2 cup of prunes in a small bowl and poured in enough whiskey to submerge the prunes (about 7-8 tbsp). I covered the bowl and allowed it to soak for 24+ hours. Then when I was ready to use it, I just pureed the prune mixture in a small blender.

Ingredients:

• 1 box of your choice of brownie mix (or your homemade brownie mix*)
• 2 eggs
• Pureed alcohol-infused prune mixture (described earlier)
• 1/3 cup water

*A basic brownie mix can be made with ~1 1/4 cups all-purpose flour, ~2/3 cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp salt and some amount of sugar depending on your preference.

Directions:

1. Preheat oven to 350F.
2. In a large mixing bowl, combine the brownie mix, eggs, prune mixture and water. Stir until the mixture is well blended.
3. Pour mixture into a greased baking pan.
4. Bake for about 20-25 minutes, or until toothpick inserted in center comes out clean.
5. Let the brownies cool and then serve.

I made one squared brownie, which was baked using my mini cast iron skillet. The rest were made into bite-size circular pieces and topped with sliced almonds.

The alcohol-infused prunes didn’t just make the brownies extra chewy and moist, but added a very pleasant kick to each bite. A very nice, honey sweet kick! These are definitely not the kind of fudge-like brownies for children. On the other hand, they make awesome, slightly boozy desserts for the adults! I’m definitely going to try this again sometime with other types of alcohol. I’ll also give the non-alcoholic tea-infused variation a try. Mm…

This dish was light and refreshing, with a nice hint of sweet and nuttiness. Makes a great appetizer. It was very easy to make and took only about 15 minutes or so to put together. It’s basically cooked spinach, seasoned lightly, mixed with roasted sesame seeds. I used a mix of roasted black and white sesame seeds. Terry also suggests preparing it with other leafy greens like collard greens or Swiss chard.

I’m definitely excited about her cookbook. She’s working on a variety of recipes – Asian, Mediterranean, European, Caribbean, African and more. There’s appetizers, snacks, rice dishes, noodles, soups, salads, and even dessert! And all vegan too! The recipe testing stage is set to go on for another month or two, so I’ll surely keep you posted on any other recipes I might try out.

This dish took about 15 minutes to put together, but for best results I’d recommend letting it rest for a while before serving. The flavors really develop if you let it sit for at least an hour or so. Enjoy it at room temperature. This side dish was so simple to make and required the minimal amount of work.

Kale is such a delicious and healthy vegetable. I picked up the grated coconut from a local Asian market, in the freezer section. The recipe is quite versatile. The original recipe called for chopped tomatoes, but I didn’t use any. Instead, I mixed in some fresh alfalfa sprouts right before serving.

It’s definitely something you can prepare ahead of time. It’s great on top of any curry, makes a great side salad, a nice side for rice. It’s also good with flat bread or roti.

I added the alfalfa sprouts to the kale coconut relish and stuffed the mixture inside pita pockets. Light and delicious!

I found the interior surface of the wok to be interesting. The surface is embossed for energy efficiency. The wok heated up very well and was great to use. However, due to the coating, it’s best not to use metal kitchen utensils on it because that will damage the quality of the wok. Wooden or silicone spatulas are the way to go. Personally, I’m a fan of those heat resistant silicone spatulas. The wok was also very easy to clean, which is always a convenient.

Sauteed Swiss Chard With Apples
Ingredients:

• 1 large bunch of Swiss chard
• 1 tbsp olive oil
• 4 pieces of garlic, chopped
• 1 tbsp whole mustard seeds
• 1 tablespoons apple cider vinegar
• 1 large apple, diced

Directions:

1. Prepare the Swiss chard by separating the center steam from the leaves. Slice the stems into 1/2 inch pieces. Slice the leaves into 1 inch strips.
2. Heat the olive oil in the wok over a medium high heat.
3. Add garlic, mustard seeds.
4. When you notice the mustard seeds starting to pop, add the Swiss chard steams.
5. Sautee and stir for a few minutes.
6. Lower the heat.
7. Add the chopped apples and the Swiss chard greens.
8. Add the apple cider vinegar.
9. Continue to cook, stirring often, until the greens are just wilted and softened, and the apples be a bit tender.

The taste of Swiss chard and apples goes together really well. The apples add a nice sweetness to the dish. The dish is light, crunchy, and makes a delicious vegetable side. Enjoy!

Disclaimer: Products were provided to me to review by LocknLock as part of the LocknLock Supporters Program. No other compensation was received for this post. The post was written by LookyTasty and all opinions expressed are solely mine.

Tomato Rice Pilaf (Recipe adapted from Red Gold Recipe Collection)
Ingredients: (4 servings)

• 1 tbsp extra virgin olive oil
• 1/2 cup finely chopped onion
• 1 cup long grain rice
• 2 cups vegetable broth
• 1 (14.5 oz) can Redpack Diced Tomatoes with Basil, Garlic and Oregano
• 1/4 tsp dried thyme
• Salt and black pepper, to taste

Directions:

1. Heat oil in wok over medium heat.
2. Add chopped onion and rice.
3. Cook until rice is golden brown, stirring frequently, 5 to 8 minutes.
4. Stir in diced tomatoes, thyme and 2 cups of vegetable broth.
5. Season with the salt and pepper.
6. Bring to a boil then reduce heat to medium low.
7. Cover and let simmer. Cook until rice is tender, about 18 minutes.
8. Remove from heat and let stand 5 to 10 minutes.
9. Fluff rice gently with fork before serving.

The tomato rice pilaf came out very well. It was tasty. Although the canned tomatoes where already prepped with basil, garlic, oregano and spices, the flavors were simple and nothing too salty or overpowering. It would have been extra wonderful if I had some fresh parsley leaves, cilantro, or chopped scallions to garnish on top of the rice. Next time I might even try adding some crunch into the rice pilaf. I think pine nuts would be a good addition to dish.

Disclaimer: I received a complimentary six pack of Red Pack tomatoes. No other compensation was received for this post. The post was written by LookyTasty and all opinions expressed are solely mine.

This recipe calls for a 15 oz can of crushed tomatoes in thick puree. I used Red Gold’s 100% natural tomato product. I made a few modifications to the recipe and made it vegetarian-friendly and also a bit healthier, I guess. Instead of the eggs, I used egg substitute made by combining 1 part flax seed meal with 3 parts hot water. I reduced the amount of sugar in the recipe by a half. One cup of sugar just seemed too much to me. I used about 1/2 cup of raw cane sugar. I used a half whole wheat flour and half all purpose flour combination.

Tomato Bread (Recipe adapted from Red Gold Recipe Collection)
Ingredients: (8-12 servings)

• 1/2 cup sugar
• 1/3 cup vegetable oil
• 2 tbsp flax seed meal + 6 tbsp hot water (substitutes 2 eggs)
• 1 (15 ounce) can Redpack Crushed Tomatoes in Thick Puree
• 3/4 cups whole wheat flour
• 3/4 cups all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• sliced almonds

Directions:

1. Preheat oven to 350F.
2. Combine eggs, oil, sugar in a large bowl.
3. Stir in Red Gold Crushed Tomatoes.
4. In another bowl, combine flour and spices.
5. Combine the tomato mixture and dry ingredients; batter will be thin.
6. Pour into a greased 5×9-inch bread pan.
7. Sprinkle the almonds on top.
8. Bake for 40 to 45 minutes or until knife inserted comes out
9. clean.
10. Cool completely before slicing.

The bread had a wonderful aroma and tasted great too. Although it’s called Spicy Tomato Bread, I found that the blend of spices gave it a very slight kick but it was more savory than spicy. The bread had a very nice texture. Moist and flavorful, and so satisfying. This dish would make a delicious item to complement your breakfast or a tasty mid-afternoon snack too.

Disclaimer: I received a complimentary six pack of Red Pack tomatoes. The family-run company from Indiana, produces over 100 different styles and flavors of tomato products in 20 different sizes and containers, with a mission “to produce the freshest, best tasting tomato products in the world.” No other compensation was received for this post. The post was written by LookyTasty and all opinions expressed are solely mine.

The recipes feature a variety of fresh seasonal crops and seek to inspire readers to go on a culinary journey to create healthy, comfort meals for the family. Recipes include dishes like Acorn Squash Bisque, Eggplant Parmesan Pizza, Chicken and Sweet Potato Stew, Amazon Bean Soup With Winter Squash Greens, and even a delightful Apple-Cinnamon Cobbler for dessert. Browsing through the recipes just makes me want to stop by the farmers market.

(Images:EverydayHealth.com)

The Amazon Bean Soup With Winter Squash Greens sounds fantastic – a Dutch oven/crock pot recipe featuring butternut squash, pinto beans and spinach.

Amazon Bean Soup With Winter Squash Greens
Makes 8 servings.

Ingredients:

• 1 tablespoon butter
• 4 clove(s) garlic, minced
• 2 medium carrot(s), chopped
• 1 medium onion(s), chopped
• 6 cup(s) broth, reduced-sodium chicken
• 3 pounds squash, butternut, peeled and diced
• 1 medium tomato(es), plum, chopped
• 1/4 teaspoon pepper, red, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper, black ground
• 30 ounce(s) beans, pinto, or 2 15-ounce cans, rinsed
• 10 ounce(s) spinach, stemmed and coarsely chopped
• 1 lime(s), cut into wedges

Preparation:

1. Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes.
2. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.
3. Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.)
4. Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

More recipes can be found here. Also, check out Everyday Health’s exclusive interview with First Lady Michelle Obama on healthy eating habits.

It’s known by many names – egg in a basket, egg in toast, egg in a hole, egg in a nest, moon egg, cowboy egg, toad in a hole, frog in a hole, … and I’m sure there’s many more. Even though it’s basically toasted bread with a fried egg in the center, I find it fun to make, amusing to look at, and delicious to eat! The process is simple, but I quickly found out that it did involve a bit of care to make a pretty one. First, you take a big slice of bread and cut a hole in the center. Here’s where cookie cutters and sandwich cutters come in handy. Using my cast iron skillet, the bread is first toasted or fried using some light cooking spray. Once it browns on one side, I flipped the bread and cracked an egg into the cavity in the bread.

The challenge is in trying to obtain even cooking and avoid burning the bread before the egg is cooked. This can be done by either covering the skillet (to make a sunny side up egg) or flipping the bread while cooking (which would produce more of a fried egg).

Here’s a sunny side up egg in an apple!

Here’s fried egg in an apple with an apple-shaped toast on the side!

Here’s an egg in the Millenium Falcon!

Disclaimer: As part of a Foodbuzz Tastemaker Program, I received a dozen of Land O Lakes eggs to sample. According to Land O Lakes, their eggs are produced by hens that are fed a premium vegetarian whole grain diet consisting primarily of whole ground corn and soybean meal. They are all-natural with no added hormones, antibiotics, animal fats or animal by-products. No other compensation was received for this post. The post was written by LookyTasty and all opinions expressed are solely mine.

As part of the Foodbuzz Tastemaker Program, I recently sampled one of Green Giant’s Valley Fresh Steamers. They come in microwavable packages that lets you enjoy steamed vegetables, quick and simple. They have a variety of vegetables from premium cut vegetables to vibrant blends, available with or without sauce.

I usually buy frozen vegetables sans sauce, but I decided to try out one of their Healthy Colors blends. I picked up the Market Blend which contained a colorful mix of sliced carrots, zucchini, roma tomatoes and yellow bell peppers strips lightly tossed with an herb-infused extra virgin olive oil sauce. The ingredients of the sauce contains less than 1% each of extra virgin olive oil, salt, garlic, powder gelatin, corn starch, canola oil, calcium chloride, xanthan gum, spice, carob bean gum, natural flavor.

There’s about two servings for package. The pouch goes directly into the microwave standing up. Depending on your microwave, the vegetables will take anywhere from 3-5 minutes or so to thoroughly heat up. I liked the combination of vegetables – carrots, zucchini, tomatoes and yellow bell peppers. However, I felt like package was mostly carrots and not too much of the other vegetables. Some more zucchini would have been nice. The herb-infused dressing was not bad. It was relatively light and did not overpower the vegetables, but I’d prefer to purchase plain vegetables and make my own dressing instead. Overall, their Valley Fresh Steamer products are nice. It’s an effortless way to add a side of vegetables to your meal in just a matter of minutes.