Saturday, August 20, 2011

Thatsa Deal!

I know, I know...It is STILL summer.  But, with this deal from Tupperware, it isn't too soon to start thinking about your Holiday baking!  Besides, even in the dog days of summer, can you imagine how much potato salad or sliced watermelon you can pit in a 32-cup or 42-cup bowl?

This set consists of the 42-cup Thatsa Mega Bowl, the 32-cup Mega Bowl, Measuring Cups ( 1/4, 1/3, 1/2, 2/3, 3/4, and 1 cup) & Measuring Spoons (1/8, 1/4, 1/2 and 1 tsp; plus 1/2 and 1 tbsp). 

You get all this great Tupperware for $39 plus shipping an tax!

That's a 50% savings!  You can also save 30% when you purchase the items individually.
 I'll even pay the additional $4.50 to ship it directly to your home! :o)

If you have been looking for BIG bowls and new measuring tools to add to your kitchen, there is no better time! 

Since I will be paying part of the shipping, I'll need to enter the orders.  If you are interested in purhasing, email me @, provide me a phone # & I'll call you to complete your transaction.

Tuesday, August 16, 2011

Happy Bratwurst Day!

Do you love Bratwurst as much as I do?

According to Wikipedia, Bratwurst is a sausage usually composed of veal, pork or beef. The plural in German is Bratwürste.

The name is German, derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, nowadays Germans associate it with German verb “braten”, which means to pan fry or roast.  Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer.

The following link to the Wikipedia page has some interesting info on the types & history of brats.

Wikipedia - Bratwurst

My brother lives in Wisconsin, where cooking brats is an art and a science.  He makes his own venison brats that are so delicious!  I prefer them grilled, with mustard of any kind. 

Speaking of mustard, here's a recipe that I copied from the web several years ago.  I can't figure out where I copied it, so if the recipe is yours, just let me know & I'll post credit.  And whoever you are, THANK YOU!  This stuff  rocks!


Mustard beer butter goes well with grilled pork and pork products, especially sausages. That’s not to rule out grilled chicken or fish. Unwrap the roll and cut it crosswise into ½ inch thick slices. Place a slice on the hot grilled food.

This recipe will go great with sausage! What can be a better combo? This recipe brings together sausage, mustard, and beer! To reinforce the mustard flavor use three types: seed, powder, and prepared. The choice of the prepared mustard is up to you, a French mustard will give you a different flavor than a honey mustard … pick your choice. It will make for a great combo either way!


  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons black mustard seeds
  • ¼ cup finely chopped shallots
  • ½ cup dark beer
  • 2 teaspoons wine or distilled white vinegar
  • 2 teaspoons mustard powder
  • 2 tablespoons prepared mustard, or more to taste
  • 8 tablespoons (1 stick) salted butter, at room temperature
  1. Place both mustard seeds, the shallots, vinegar, and beer in a small saucepan and bring to boil over high heat. Reduce the heat to a medium and simmer until most of the beer has evaporated and the mixture is thick and syrupy. for 6 to 8 minutes. Remove the pan from the heat and cool to room temperature.
  2. Place the mustard powder, prepared mustard, and butter in a mixing bowl and stir or whisk until light and fluffy. Stir in the mustard-beer mixture. Correct the seasoning, adding more prepared mustard or vinegar if needed.
  3. Wrap, roll, and store the butter . this will make about ¾ a cup and will serve up to 12 people.

Happy Grilling!

Monday, August 15, 2011

Pasta Perfect in Minutes!

I am having so much fun with my new Tupperware Microwave Pasta Maker & 25 Pasta Creations Cookbook! 

My Summerfest Demo Table
Pasta Perfect, Oodles of Noodles, Lotsa Pasta Menu of Parties!

The weekend I brought my sample home from SummerFest, I made Shrimp Fra Diavolo.  The "Everyday Marinara" recipe is kicked up (cheers, Emeril!) with crushed red peppers and served with sautéed shrimp, over pasta.  I used gemelli.  It was delicious, and got two thumbs up from the husband and daughter!

Last night, I made the Chicken Picatta from the cookbook, and served over shell pasta.  This was a very easy recipe.  I took some photos along the way.  I hope you'll enjoy them!

Ingredients were easy and I keep most on hand.

Sauteed chicken breast slices; EVOO, salt & pepper.

Chopped a shallot & garlic - love my Tupperware Santoku knives!

Pasta & cold water in the microwave pasta maker, nuked for about 16 minutes while I made the white wine sauce.

Finished Product.

I forgot to take a photo of the sauce prep, and I was so busy getting the food plated, I didn't get a photo of the them either.  I promise, they looked pretty with the chicken composed over the shells and the chopped Italian parsley & lemon slices.

I loved it!  The white wine sauce is delicious.  My husband was less impressed.  His comment was "it's okay".  I'll qualify that by telling you that in his world, pasta should have gobs of red meat & red sauce!  I have plan-overs for another couple of meals for my daughter and myself.  He'll get tube steaks! :)

The pasta maker worked like a charm.  No boil over, and no watching and NO additional heat in the kitchen.  I'm hooked!

Wednesday, August 10, 2011

National S'mores Day!

For our family, S'mores present the fondest of memories.  From the time we were little kids, my family camped.  First, in a tent, then a trailer & then in my parent's dream 5th wheel.  No matter how luxurious the "abode, we spent most of our time outdoors, and never camped where we couldn't have a campfire. 

The campfire was a nightly tradition, which we all loved!  We sang silly songs, listened to my folks tell stories, and of course, ate S'mores!

Now, after all these years, anytime I bite into a warm, gooey, chocolaty S'more, I am transported back to those sweet times!

Since this is National S'mores Day, we're making S'mores tonight, for sure!  Mine may be in the form of a S'mores Martini...

No one is sure who invented S'mores, but it may have been the Girls Scouts.  (I'd like to think so...)According to the National Historic Preservation Center:

"We don't really have a history of how or when some-mores (or S'mores) were invented. Our records show only that they appeared first in our 1927 book Tramping and Trailing with the Girl Scouts. The 1927 recipe for "Some More" calls for "16 graham crackers, 8 bars plain chocolate (any of the good plain brands broken in two), and 16 marshmallows."

Bless them, whoever they are!

For more info & recipes, click these links:

Best S'mores Dessert Recipes

S'moretini Cocktail

Tuesday, August 2, 2011

Tomorrow is National Watermelon Day!

I've been using a wonderful calendar from Gallo Family Vineyards, called "A Year of Family Favorites".  Each month features a delicious recipe, many of which I have tried this year. 

What has been really fun is that it also has all the national "food" days marked.  Tomorrow, Aug. 3rd, is National Watermelon Day!

I've been searching the internet for Watermelon recipes and thought I'd link to a few that I'd like to try. 

1. Awesome Summer Watermelon Salad

2. Watermelon Bloody Marys

3. Grilled Spicy Watermelon

4. Watermelon Scallop Ceviche

5. Prosciutto Wrapped Watermelon and Brie Fingers

For a real treat, visit the National Watermelon Promotion Board website > HERE.  It's loaded with recipes & photos that will have your mouth watering!

If you try any of them, please leave a comment and let me know if you enjoyed them.  Or, if you have a favorite of your own, please share.