Smoothie in Red Grapefruit

Smoothie in Red GrapefruitThis Smoothie in Red Grapefruit will leave you feeling fabulous. I call it the power of red. Grab this frosty grapefruit-infused sip on a sunny afternoon, and you’ll find yourself in paradise.

EXTRA RED. EXTRA FABULOUS. Texas Red Grapefruit are sweet, juicy and tree-ripened, literally stored on the tree to peak of perfection. This smoothie has it all. Texas Rio Star grapefruits and berries – loaded in fiber, antioxidants and fun. Loads of Vitamin C and potassium – plenty of fresh fruit nutrients. If you love zesty-sweet flavors, you’ll love EVERY sip.RioStarSmoothieIngredients
2 Texas Rio Star Grapefruits
8 large strawberries (fresh or frozen)
2 ripe bananas
8 oz strawberry-banana yogurt (optional – can be removed for a lactose-free diet)
2 Tbsp honey (optional – can be removed for a vegan diet)
1/2 to 1 cup crushed ice

Juice grapefruit; measure 1 1/3 cups juice. Add strawberries. Cut bananas into chunks. Combine all ingredients in an electric blender and give it a whirl.Kids Love GrapefruitReal Posh Mom was commissioned by TexaSweet Citrus to develop this sponsored recipe featuring their flavorful Rio Star Grapefruit. For more great red grapefruit recipes, visit texasweet.com.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

Kid-Made Chicken Parmesan Lasagna #RGLasagna

Kid-Made Red Gold LasagnaMost kids enjoy helping in the kitchen. While they help you cook, you can talk to them about healthy foods. After seeing my kids fall in love with MasterChef Junior, I thought it was time for my daughter to start cooking. With a little assistance from me, she had fun using her math skills and applying them to make a lasagna that Garfield would devour. I highly recommend you doing this with your children, at least if they are 8 years-old or older. Her confidence in the kitchen has risen, and I enjoyed seeing her shine. Oh, and it doesn’t hurt that she will start making some meals in the future. 😉Chicken Parmesan Lasagna Ingredients
5 thin-cut boneless chicken breasts punded to 1/2-inch
2 eggs, beaten
3 cups panko bread crumbs
1 1/2 cups Parmesan cheese
2 Tbsp flour
1/2 cup water
1 (28 oz.) can Red Gold Crushed Tomatoes
1 (14.5 oz.) can Red Gold Diced Tomatoes with Basil, Garlic & Oregano
1 tsp Italian seasoning
1 (16 oz.) box traditional lasagna noodles
1 (15 oz.) ricotta cheese
3 cups shredded mozzarella cheese

Preheat oven to 350°F. Place beaten eggs into a shallow bowl. Mix breadcrumbs and 1/2 cup Parmesan cheese in a separate bowl. Place flour in a sifter, Place chicken breasts on a piece of foil and sprinkle with flour from the sifter on both sides.

Dip chicken in beaten eggs, then breadcrumb mixture, pressing crumbs into both sides. Repeat with each breast. On medium-high heat, cook chicken in a large skillet until golden brown, about 2 minutes on each side. Cool and cube chicken.Chicken Parmesan CubesIn large mixing bowl combine water, Red Gold Crushed Tomatoes, Red Gold Diced Tomatoes with Basil, Garlic & Oregano and Italian seasoning. Cover the bottom of a 9×13 inch baking pan with 1 1/2 cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with 1/2 of ricotta cheese, 1/3 cubed chicken, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with the last 1/3 of noodles, the remaining sauce and the last 1/3 cubed chicken. Sprinkle with remaining mozzarella and Parmesan cheeses. Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.#RGLasagna Disclosure: Red Gold provided and delivered the complimentary product to facilitate this post. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” All photos are mine and subject to copyright.

Come join Red Gold’s “Simply Fun, Simply You” Lasagna Party from now until February 3, 2014 on Facebook! They will be giving away up to 1,000 Red Gold aprons a week, AND each week one person could win a Red Gold Lasagna Party Kit: an apron, spatula, a Garfield plush toy, a Le Creuset lasagna pan and all the ingredients to make your own Red Gold “Simple Gourmet Lasagna,” valued at $250! So, register to win today!

Del Frisco’s Double Eagle Steak House Chocolate Molten Cake

Celebrating cupids and chocolate lovers alike, Chef David Holben of Del Frisco’s Double Eagle Steak House in Dallas, Texas shows you how to have his cake and serve it too! This dish is perfect for Valentine’s Day or National Chocolate Cake Day (January 27). Chef Holben’s secret to removing the Molten Chocolate Cake from the ramekin without breaking the center? Properly coat the ramekin with cooking spray and cocoa prior to cooking; then let the cooked cake rest for the 2-3 minutes before removing from the mold.Molten Choco Cake Ingredients
¾ lb semi-sweet chocolate
½ lb unsalted butter
1/8th tsp salt
¼ Tbsp vanilla extract
3 whole eggs
4 egg yolk
1 tbsp flour
¾ cup sugar
¼ cup dark cocoa powder

Cut butter and chocolate into small pieces and place in mixing bowl. Set bowl on top of double boiler with simmering water. Heat the chocolate butter mixture until melted. Do not over heat.

While chocolate is melting, combine whole eggs and yolks in the Hobart mixing bowl with whip attachment set mixer on #3. Whip until thick for 6-8 minutes. Add sugar to eggs and whip for 2 minute to blend.

Lightly whip the chocolate and butter with a whisk till smooth. Add egg mixture to the chocolate mixture and whisk to combine. Add salt to flour and fold flour into chocolate mixture. Add vanilla to the chocolate mixture and reserve.

Spray ramekins with pan spray and coat with cocoa making sure to cover all sides in the cups. Fill each ramekin with 8 oz of batter or ½ inch from top of ramekin. Then, refrigerate cakes. Chill cakes for 1 hour prior to cooking.

Cook in 325-degree oven for 16-18 minutes. Once the cakes are cooked, remove them from the oven and let sit for 2-3 minutes before unmolding from ramekins.

To present, transfer a warm cake onto a plate or platter of choice, then invert the ramekin leaving the cake on the plate and removing the ramekin. Accompany the cake with a fresh berry sauce or drizzle melted chocolate and dust with powdered sugar.DFDESH Molten Chocolate Cake

All-in-One Lasagna #RGLasagna

#RGLasagnaRed Gold All-n-One Lasagna
This lasagna is a family favorite! You better keep an eye on it, as Garfield the Cat may try to steal it away. 😉All-in-One LasagnaIngredients
1 lb Italian sausage
1/2 cup water
1 (28 oz.) can Red Gold Crushed Tomatoes
2 (14.5 oz.) cans Red Gold Diced Tomatoes with Basil, Garlic & Oregano
1 tsp Italian seasoning
1 (16 oz.) box traditional lasagna noodles
1 (15 oz.) ricotta cheese
2 cup shredded mozzarella cheese
1 cup shredded Tillamook Garlic White Cheddar cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350°F. Cook sausage over medium heat, until sausage is no longer pink; drain. In large mixing bowl combine Italian sausage, water, Red Gold Crushed Tomatoes, Red Gold Diced Tomatoes with Basil, Garlic & Oregano and Italian seasoning. Cover the bottom of a 9×13 inch baking pan with 1 1/2 cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with 1/2 of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with the last 1/3 of noodles and the remaining sauce. Sprinkle with Tillamook Garlic White Cheddar and Parmesan cheese. Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.Family Fun LasagnaDisclosure: Red Gold provided and delivered the complimentary product to facilitate this post. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” All photos are mine and subject to copyright.

Come join Red Gold’s “Simply Fun, Simply You” Lasagna Party from now until February 3, 2014 on Facebook! They will be giving away up to 1,000 Red Gold aprons a week, AND each week one person could win a Red Gold Lasagna Party Kit: an apron, spatula, a Garfield plush toy, a Le Creuset lasagna pan and all the ingredients to make your own Red Gold “Simple Gourmet Lasagna,” valued at $250! So, register to win today!

Cornbread Muffins

Cornbread Muffins
*Batch Cooking Recipe*
Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped pecans adding texture and flavor. Leftover muffins can be frozen.
Cornbread Recipe Ingredients
1 1/2 cup cornmeal
1/2 cup whole wheat pastry flour
2 tablespoons ground flaxseed
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup H-E-B Almondmilk, Unsweetened
1/2 cup unsweetened applesauce
1/4 cup honey
1 cup fresh corn kernels or frozen corn kernels, thawed
1 cup Nature’s Eats Texas Grown Pecan Halves, chopped

Preheat oven to 350°F. Lightly coat standard muffin tin with butter. Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small bowl, whisk together H-E-B Almondmilk, applesauce and honey. Stir honey mixture into cornmeal mixture. Add corn and Nature’s Eats Texas Grown Pecan Halves and stir until combined. Fill each muffin cup about 3/4 full. Bake 25 minutes or until a toothpick inserted in the center comes out clean.

Disclosure: HEB selected me to be a part of Primo Picks Blogger Network, which provides me a gift card and new food products to taste test. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” All photos are mine and subject to copyright.

You can find more products to “like” on HEB’s Facebook page and follow them on Instagram.

Gluten-Free Chocolate Peppermint Crunch Cupcakes

Chocolate Peppermint Crunch Cupcakes
Full of flavor and fun!
Chocolate Peppermint Crunch Cupcakes Ingredients
1 package H-E-B Candy Cane Sandwich Creme Cookies
1 package Peppermint Bark, for decoration (optional)
1 package H-E-B Feel Gluten Free to Indulge Chocolate Cake mix (mix according to directions on box)
8 oz cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 tsp vanilla extract
cupcake liners

Preheat oven to 350 degrees. Mix H-E-B Feel Gluten Free to Indulge Chocolate Cake mix according to directions (do not bake). Line cupcake tins with liner, place a H-E-B Candy Cane Sandwich Creme Cookies in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
Baked Cupcakes Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Candy Cane cookie sandwiches very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Peppermint Bark.
Inside Cupcake Display these festive cupcakes on the Holiday Market Glass Peppermint Plate! At $9.97, it is the perfect way to finish up your delicious recipe. 🙂

Disclosure: HEB selected me to be a part of Primo Picks Blogger Network, which provides me a gift card and new food products to taste test. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” All photos are mine and subject to copyright.

You can find more products to “like” on HEB’s Facebook page and follow them on Instagram.

#Mangover Your Quesadilla

Mangover Your Quesadilla
This deliciously satisfying recipe is bursting with antioxidants and over 20 vitamins and minerals!
Mango Quesadilla Ingredients
2 small boneless, skinless chicken breasts
1 (8-ounce) can tomato sauce
1 dried ancho chile pepper, stemmed and seeded
6 ounces thinly sliced Tillamook Cheddar cheese
1 ripe Mango, peeled, pitted and thinly sliced
4 flour tortillas

Cook chicken on a grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite size strips. Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt.

Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side.

#Mangover Bacon BBQ Pizza

One of the ways that I show my love to my family is by making fresh and delicious food, like this BBQ Bacon Mango Pizza. This pizza is inspired by The National Mango Board, which they sent along with a shipment of beautiful ripe Keitt mangos. It instantly reminded me of a sweet and savory Hawaiian pizza, only substituting the Canadian bacon for regular bacon and the pineapple for mango. Brilliant and definitely a crowd-pleaser!
Mango Bacon We love the sweet, tropical flavor of mangos and their ability to transform any dish – whether it’s breakfast or a midnight snack. Not only are they delicious, they are packed with more than 20 vitamins and minerals, including 100% of your daily vitamin C in just one cup!
Mangover Bacon BBQ Pizza Ingredients
1 pizza crust
1/2 cup BBQ sauce
3/4 cup shredded Mozzarella cheese
6-8 strips Petit Jean Bacon, cooked crisp and coarsely crumbled
1/2 red onion, thinly sliced
1 Mango, peeled, pitted and diced (Watch the video below on how easy it is to chop a mango!)


Preheat oven to 400°F.

Place pizza crust on a large baking sheet. Heat small pan over medium/medium-low heat. Add the onion. Cook for about 10-15 minutes, stirring frequently to prevent burning, until the onions are tender, sweet and lightly golden.

Spread a thin layer of the BBQ sauce over the pizza crust. Scatter most of the bacon, mango and onions over the sauce. Top with the shredded cheese. Scatter the remaining bacon, mango and onions on top. Bake for about 12-15 minutes, until hot and cheese is melted. Let it cool slightly, then cut into wedges.

GIVEAWAY: The National Mango Board is giving one lucky reader a MANGO STARTER KIT with a sampling of mangos, a paring knife, fruit scoop and dish towel. The total value of the prize is $50 and the giveaway is open to US residents only. To enter, follow me on Twitter along with Mango Board. Tweet the recipe! Giveaway ends October 11, 2013.

Coconut #Mangover Smoothie

Coconut Mangover Smoothie
This smoothie is perfect for breakfast, or as a mid-morning or afternoon snack. It will cure any sugar-craving!

Why should you eat mangos?

  • A one-cup serving of mangos is just 100 calories and provides 100% of your daily Vitamin C
  • Mangos are a super fruit with more than 20 different vitamins and minerals
  • Mangos are an excellent source of vitamins A and C, both important antioxidant nutrients
  • Mangos are fat free, cholesterol free and a good source of dietary fiber

CoconutMangoverSmoothie Ingredients
3 Mangos, peeled, pitted and chopped (about 4 cups)
1 can (14 oz.) light cocnut milk
1 cup Stonyfield® Organic Plain Greek Yogurt
1 cup ice
1/4 cup honey
1/8 tsp grated nutmeg
Pinch of salt
Mint sprigs (optional)

Combine everything but mint (if using) in a blender and process until very smooth, 2 to 3 minutes, scraping down sides as necessary. Divide among glasses and garnish with mint.

GIVEAWAY: The National Mango Board is giving one lucky reader a MANGO STARTER KIT with a sampling of mangos, a paring knife, fruit scoop and dish towel. The total value of the prize is $50 and the giveaway is open to US residents only. To enter, please tell me how you like to eat your mango below? Giveaway ends October 11, 2013.

Summer Tomato Burger for #RGParty

Summer Tomato Burger 
A Grilling Party Crowd-Pleaser!
IMG_6634
Ingredients
1 lb ground beef
1 can Red Gold Petite Diced Tomatoes Chili Ready, drained well
4 slices Tillamook’s cheddar cheese
4 onion buns
Red Gold Mama Selita’s Jalapeño Ketchup
4 leaves lettuce
1 onion
8 slices pickle
1 tomato

Combine ground beef and Red Gold Petite Diced Tomatoes Chili Ready in a bowl. Form into patties. Place on grill and cook to desired temperature. Add cheddar cheese. Toast the buns. Serve with Red Gold Mama Selita’s Jalapeño Ketchup, lettuce, onion, pickles and a slice of tomato.

Disclosure: Red Gold provided and delivered the complimentary product to facilitate this post. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” All photos are mine and subject to copyright.

Come join Red Gold’s Summer Grillin’ Party from now until August 30, 2013 on Facebook! They will be giving away 1,000 Red Gold “Summertime Tomatoes All Year Long” aprons, AND one person could win the grand prize – a large Big Green Egg Grill! So, register to win today!