March is popular month for many reasons. As a sports fan, I associate it with March Madness (Go UK!) and pre-season baseball. Those of us who are nature lovers, associate it with the return of robins and other favorite birds and the blooming of beautiful flowers, plants, and trees. But March has more up her sleeve than all of this. Did you know that March is also National Nutrition Month?!
Who knew? Quite the over-achiever Miss March.
Your family will love this chock-full-o-veggies chowder recipe from Dave Lieberman, campaign spokesperson for Del Monte “Value without Sacrifice” and Chef and Author of The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them
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Tip from Dave: Just because you’re cooking doesn’t mean you have to slave in the kitchen. There are simple things you can do to create delicious, memorable meals that don’t require a lot of time or money. My biggest tip this year is for budget-conscious consumers to stock up on pantry staples to supplement fresh or frozen items.
And with nutrients such as fiber and vitamin C, Del Monte Whole Kernel Corn is a staple item that everyone should have in their pantry!
Chipotle Corn Chowder Recipe
3 tablespoons unsalted butter or vegetable oil
Flesh from a 3-to-4 pound pumpkin or butternut squash, cut into 1-inch cubes
1 large onion, diced
3 tablespoons all-purpose flour
1 quart reduced-sodium College Inn® Chicken Broth
1 can Del Monte® 50% Less Salt Whole Kernel Corn, drained (Dave’s pick for a lot more quality and nutritional value, without sacrificing taste)
2 chipotle peppers, roughly chopped
1/2 cup heavy cream
5 thyme sprigs
to taste salt
to taste black pepper, freshly ground
1 small bunch cilantro, stems removed and leaves roughly chopped
Directions:
- Heat the butter or oil in a large pot over medium heat. Add the pumpkin and/or squash and onion and cook 5 minutes.
- Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, cream, and thyme and bring to a simmer.
- Reduce the heat to low and simmer about 20 minutes, or until the pumpkin/squash is fork tender but not falling apart.
- Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish.
- Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.
by Joi on November 4, 2009
Lifestyle guru, TV personality and restaurateur B. Smith debuts her first comprehensive cookbook filled with 200 recipes she has mastered throughout her amazing career this week. With her trademark casual yet elegant approach, B. Smith Cooks Southern-Style
explores the cuisines of the American South (which includes Cajun, Creole, Soul Food, and at least one hundred and one ways to use smoked pig.)
From beginning to end, B. Smith takes the reader on a trip through a culturally rich and diverse history of ingredients, flavors and textures of Southern cuisine—all while lightening up traditional southern dishes and in true B. Smith style, giving tips on how to entertain like a pro.
Not your average “meat and potatoes” guide, with delicious recipes like BBQ Root Beer Pulled Pork, Spicy Tomato Shrimp Grits, Grilled Okra and Roasted Tomato Salad, Sweet Bourbon Corn Pudding, Oven Baked Buttermilk Chicken, Coconut Pecan Cake and even Country Style Alligator Sausage Patties & Gravy, Smith’s recipes are a perfect blend of tradition and innovation.
B’s book is available now at national retailers such as Amazon.com, Barnes & Noble and Borders.
You can watch B. Smith demonstrate one of her new recipes on NBC’s “Today Show” on Thursday, November 5th!
Praise for B. Smith Cooks Southern Style:
“Really simple delicious recipes that will bring out the South in you.” – Emeril Lagasse
“I know a great recipe when I see it and this book is full of them. B. Smith has really captured the heart of delicious, yet healthy, Southern cooking.” – Patti LaBelle
“Southern Cooking both contemporary and traditional – may be having its moment. Throughout Smith remains an affordable host, keeping the proceedings accessible and fun.” – Publisher’s Weekly
To read my own review of this particular cookbook (I love it!), please click the following link: B. Smith Cooks Southern Style: A Cookbook Review!
Order B. Smith Cooks Southern-Style on Amazon – grab several for the cooking enthusiasts on your Christmas list…. just be sure you grab one for yourself as well!
by Joi on October 6, 2008
I love Country Bob’s Original All Purpose Sauce so much, I always keep at least one bottle on hand. We’re trying to eat a lot more Boca Burgers and Protein Patties and, suffice to say, Bob makes the transition a yummier one. It actually keeps us from ever realizing we aren’t eating beef. It’s that delicious.
I’ve been enjoying the Original Country Bob’s Cookbook as well. You can find your own copy for just $22 by clicking HERE. On the same page, you can find an option to purchase the same cookbook PLUS 1 Bottle of the Original All Purpose Sauce, 1 Bottle of the Spicy All Purpose Sauce, 1 Bottle of Barbecue Sauce, and 1 Container of Seasoning Salt – they’re all sent together as a set for just a little more money.
Below is one of my favorite recipes from The Original Country Bob’s Cookbookis for Sloppy Joes. They’re amazing and are perfect for tailgating, whether it’s in a parking lot or on you couch:
COUNTRY BOB’S SUPER SLOPPY JOES
1-1/2 pounds ground beef
1/2 cup chopped onion
1 cup diced celery
1 green bell pepper, diced
1 garlic clove, minced
6 slices bacon, crisp-fried and crumbled
1 (6 ounce) can tomato paste
3/4 cup water
3/4 cup Country Bob’s All Purpose Sauce
1 tsp salt
1/8 tsp pepper
1/2 tsp paprika
2 TBS white vinegar
2 tsps brown sugar
1 tsp dry mustard
Hamburger buns, toasted
Cook the ground beef in a skillet until brown and crumbly, drain. Combine with the onion, celery, green pepper, garlic, and bacon in a slow cooker. Add the tomato paste, water, Country Bob’s All Purpose Sauce, salt, pepper, paprika, vinegar, brown sugar, and mustard and mix well. Cover and cook on low for 6 – 8 hours. Serve on toasted hamburger buns or as a main dish over hot cooked rice or noodles. 
My favorite way of serving this – besides the always perfect hamburger buns – is to bake a 9 inch pan of buttermilk cornbread, and place individual slices on plates. Then.. you guessed it… dump generous helpings of this delicious sloppy joe mixture onto the cornbread.
Other recipes include:
Southwestern Black Bean Stew
Down Home Chili
Slow-Cooker Orange Honey Chicken
Slow-Cooker Chicken and Dumplings (!!!!)
Fruit Cocktail Cake
Toffee Bread Pudding
Polish Sausages WOW!
Coleslaw with Sour Cream Slaw Dressing
And many, many more….
Click HERE to take a closer look!
