Food Reviews

Plush Puffs: Hand-Crafted Gourmet Marshmallows That Will Blow Your Mind!

March 30, 2018 By Joi Sigers

Have you ever heard of Plush Puffs Gourmet (Handcrafted) Marshmallows? If not, hold on to your smores, your summer is about to get deliciously exciting. These are unlike any marshmallows you’ve ever tasted or seen. These hand-crafted artisan marshmallows are packed with so much flavor you’d think you were eating an entire dessert. While they are excellent in hot chocolate and even coffee, I think they’re at their best either eaten right out of the box (especially the Toasted Coconut or Caramel Swirl marshmallows!), roasted over a campfire, or teamed up with graham crackers and chocolate for the world famous smores… something I wouldn’t venture into summer without.

Toasted Coconut Plush Puffs

My favorites are the Toasted Coconut and the Caramel Swirl. They’re out of this very world. Given that coconut is one of my personal culinary obsessions, it’s not surprising that this was the first one I tried. They’re just as delicious as you’d imagine – so soft and fun to eat!

Caramel Swirl Plush Puffs

I tasted the Caramel Swirl Plush Puffs and was as blown away by them as the coconut ones. My daughter, Brittany, is all about caramel, so I sent the rest of the box with her to work. About an hour later, she texted me and said, “OMG! THESE ARE ADDICTIVE!!!” – including all kinds of happy emojis.

Addictive is the perfect word for these little beauties.

Caramel Swirl Plush Puffs

The Plush Puff Story

Once upon a time (Halloween time that is) a young boy asked “hey Mom, let’s make pumpkin marshmallows today”. Mom said, “hmmm, that sounds interesting, let’s give it a go!”. Well, that Mom called another Mom (who both coincidentally already worked as chefs together) and they went to it. After many painstaking hours in the test kitchen and many “almost batches”, Plush Puffs were born! Much to our delight, a whole bunch of other flavors turned out beautifully, and finally a special flavor we added last fall Pumpkin Praline! From the first hit, Toasted Coconut to the Chocolate Chipetta, they have all been a labor of love. In fact, it is still hard to resist more than one taste test when the batches are being made. – Read More…

Peppi-Mint Plush Puffs Marshmallows

The Peppi-Mint Plush Puffs Marshmallows are especially pretty, aren’t they? They have a really strong peppermint flavor and, if you love peppermint, you’ll find them to be a beautiful match made in heaven! Like the two flavors above, these would also make wonderful smores and would be downright gorgeous roasted over a fire.

Mochaccino Plush Puffs

Last but certainly not least are the Mochaccino Plush Puffs. The minute you open the box (even before you open the bag), you know what you’re in for. The aroma reminds me of a coffee shop… something that I find especially exciting. These (along with the Toasted Coconut marshmallows) are my favorites for floating in hot chocolate. Both are unspeakably delicious!

Visit Plush Puffs Hand-Crafted Marshmallows for more information.

Montana Mex: The Most Exciting Sauces and Ketchup Your Kitchen Ever Invited to Dinner

October 17, 2016 By Joi Sigers

Montana Mex Tomato Ketchup, BBQ Sauce, and Habanero Sauce

As mentioned in my Montana Mex Avocado Oil Review, I also received a set of delicious Montana Mex sauces to review:

Montana Mex Tomato Ketchup
Montana Mex Sweet & Spicy Habanero Sauce
Montana Mex Sweet & Spicy BBQ Sauce

I’m feeling a little overwhelmed at the moment, because I’m honestly not sure where to begin. My fingers are typing so hard and fast, my cat’s expression is somewhere between fear and awe. I love each of these condiments so much and am so eager to tell you about them, I’m kind of star struck.

Why don’t we take them as they are in the picture, left to right. Each one is gluten free and is a perfect 10 on a scale of 1-10.

Montana Mex Tomato Ketchup

My family is a little odd when it comes to ketchup. We are ketchup picky and proud of it. My husband and youngest daughter (before trying Montana Mex’s Ketchup, that is) have only eaten Heinz ketchup for years. They simply want nothing to do with any other brand. As for my other daughters and myself, we love Heinz and Hunt’s evenly. Again, that was before tasting Montana Mex’s Tomato Ketchup.

This stuff is phenomenal. It tastes like you’d expect homemade ketchup to taste.

It’s… well.. words are failing to show up but let’s put it like this: If ketchup were a supermodel, it’d be Montana Mex Tomato Ketchup.

This FULL and FLAVORFUL ketchup is perfect on fries, hamburgers, corn dogs, tater tots (don’t look at me like that, you know you love them too), onion rings, hash browns… everything. It presents a quandary – the fact that it tastes like a gourmet ketchup makes you want to save it for extra special foods (hash browns from scratch, for example)…. but the fact that it’s so spectacular means it’s your go to for tater tots and hot dogs too.

Just. So. Dang. Good.

Montana Mex Tomato Ketchup and Habanero Sauce

Montana Mex Sweet & Spicy Habanero Sauce

I’m sure I’ve confessed before to being a big wuss when it comes to hot sauce. While peppers (bell peppers, mini sweet peppers, jalapenos..) are a staple in my kitchen and I probably don’t go a day without using them in some form, I cannot handle really hot peppers. I’m pretty famous in my family for this ridiculous weakness. And yet… and yet… here I was putting Montana Mex’s Habanero sauce on anything that didn’t move.

Sure, I squealed each time while reaching for my iced tea, my husband’s ice tea, and the cat’s water bowl… but I couldn’t stop. The flavor is just so ridiculously fantastic. The rest of my family simply enjoyed each drop without the floor show I put on. It’s just delicious.

My taste buds will play truth or dare with this sauce any day of the week.

Montana Mex Sweet & Spicy BBQ Sauce

Like ketchup, my family is also a bunch of snobs when it comes to BBQ Sauce. We have our faves and that is that. As the brand did with ketchup, Montana Mex broke down our snobby barriers and introduced us all to a new favorite BBQ Sauce. This particular delicious BBQ Sauce has a perfect blend of spice and sweetness that makes it mesmerizing. It’s thick, which is something else I always appreciate about a sauce.

It made one of the best BBQ Chickens I’ve ever had in my life – and I’ve had a life filled with BBQ chicken. With this sauce’s thick deliciousness, the chicken never knew what hit him.

Did I mention it was thick?

And delicious?

Where Can You Find These Montana Mex Sauces?

Apparently these sauces aren’t on Amazon yet (I’ll come back here and edit the review if they ever show up on Amazon… I’ll be the first to know, as I live on the website). In the meantime, see Where to Find Us on Montana Mex’s website for more information.

Visit Montana Mex‘s Official Website for more information and read more about their delicious sauces here.

You can also follow Montana Mex on Facebook, Instagram and Pinterest.

Melt Organic Buttery Spreads – Delicious on Just About Everything

August 30, 2016 By Joi Sigers

Grilled Corn on the Cob with Melt Organic Buttery Spread

The recipe below is an out of this world grilled corn on the cob that’ll rock your very world. You’ll see Melt Organic Buttery Spread in the ingredients – it’s just one of the Melt spreads that are now on the market. I’ll tell you more about them immediately below the recipe.

But first things first!

Grilled Corn on the Cob with Melt

August 30, 2016

by Joi Sigers

Category Chocolate! Food Reviews Gluten Free Food Reviews Grilling Vegetables

Ingredients

1 cup Rich & Creamy MELT, room temperature
1 teaspoon honey
1 lime, zested and juiced
1 garlic clove, crushed
1 dash hot sauce
6 ears corn, silks removed, husks left on and tied
¼ cup chopped cilantro leaves
Butcher’s twine, as needed

Instructions

Blend Rich & Creamy MELT, honey, lime zest and juice, crushed garlic and hot sauce in a food processor; season to taste with salt and pepper if needed.
Heat the grill to medium high.
Peel the outer husks away from the corn without removing them.
Remove the silk from inside the husk and then fold the husks back around the corn, tying the top with butcher’s twine.
Soak ears of corn in cold water for 10 minutes.
Place the corn on preheated grill.
Close the lid and cook the corn 15 to 20 minutes, turning every 5 minutes.
Remove the corn from grill, cool slightly and peel off husks.
Spread generously with MELT mixture and sprinkle with cilantro.
Serve immediately and enjoy!

Reviews: Red Gold Tomatoes and Laura’s Lean Beef

January 26, 2015 By Joi Sigers

When it comes to my favorite food products, I’m about as loyal as loyal could possibly be. Red Gold Tomatoes and Laura’s Lean Beef happen to be a few favorites, so this post is a total kick for me to do. I was recently sent the cans shown above and a coupon for the Laura’s Lean Beef Patties below in exchange for telling you about them as well as a great sweepstakes the companies recently have going.

The Sweepstakes ends next month, so be sure you click over to the Sweepstakes Page on Facebook right away and enter. They’re giving away Gourmet Lasagna Party Kits valued at $325 and 750 custom aprons and I’d love to see you win big!

Red Gold Tomatoes are incredibly popular, so I’m certain you’re familiar with them. You may not be familiar with the different blends and varieties they have on the market, though. I’m crazy about tossing them into different sauces, chili, soups, stews… and they’re fantastic in scrambled eggs and pasta salads too.

Here’s the thing most people fail to do, though: Try them all out! Don’t ONLY use a Basil, Garlic and Oregano combo in pasta sauces, try it in different soups and recipes. The more flavors going on in your kitchen the better.

Ironically, just this weekend I threw in a few different can combos in our “soup of the weekend.” During the winter months, you can always count on two things in this house:

Record-setting amounts of coffee, Chai Tea Lattes, hot tea, and hot chocolate will be enjoyed.
Soup or chili is on the menu each and every weekend.

This past weekend, the soup was a white bean, Italian Sausage, and garlic soup. I decided I wanted to add a little more Italian flavor and tomatoes to the party, so in went a can of Red Gold Tomatoes with Basil, Garlic, & Oregano along with a can of traditional Red Gold chopped tomatoes.

Delicious!

Grab some of these cans on your next trip and do what we do – keep some on hand at all times. Be sure to check the labels for some really great recipes too.

Also See: Easy Lasagna Recipe using Red Gold Tomatoes.

Laura’s Lean Beef Frozen Patties

While I’ve been a huge fan of Red Gold tomatoes for what seems like forever, but I’m relatively new to Laura’s Lean Beef and Laura’s Lean Beef Patties. Once I caught on to just how great Laura products are, however, there was no going back.

No added hormones… no antibiotics… leaner… less fat… If that doesn’t make buying Laura’s Lean Been products good common sense, I don’t know what does. Laura can be found in the freezer section now, too. The ground beef patties, pictured here, are ideal for chili. Simply fix them according to the directions on the box, then cut them up into small pieces and throw into your chili.

If you’re accustomed to “less lean” hamburgers, it may take a burger or two for you to get accustomed to “cleaner” eating. The texture in the Laura’s Lean Beef Frozen Patties is different, but this is a good thing. The words “less fat” cannot possibly be anything but positive.

Simply season them up with salt, pepper, and garlic powder and you’re good to go. And, as I said, they are perfect in chili. Perfectly delicious! The fact that these burgers are less fatty and greasy also makes them perfect for wraps. No nastiness comes off on the wraps because there’s no nastiness to be found.

Here’s the thing about eating “cleaner” that has completely floored me – the more healthier foods you eat, the more healthier foods you WANT to eat. The thought of a big greasy spot on my gluten free bread or wrap is positively revolting to me now. I’d MUCH rather have a burger or wrap with Laura’s Lean Beef (either one I’ve formed or one that came frozen). All flavor, no nastiness.

Don’t forget to click through and enter the sweepstakes right away. See the Sweepstakes Page on Facebook NOW….

Truvia Baking Blends (Review and Recipe Contest)

October 9, 2014 By Joi Sigers

I’ve been a HUGE fan of Truvia since it first hit my grocery shelves. As a true Southerner, I don’t just drink Sweet Tea, I drink it by the gallons. Unfortunately, the calories in sweet tea are otherworldly, so I looked for a better option – one that wouldn’t lead to “scale shock.”

I tried those artificial sweeteners but, guess what? They taste artificial.

Go figure.

Then I tried Truvia and BAM! I fell in love with the first sip and have never looked back. Truvia in tea and coffee tastes JUST like sugar but without the calories. Win, win, win.

Since I’m such a Truvia groupie in every conceivable way when I was contacted about reviewing Truvia’s new baking blends I was over the moon excited. I even read the e-mail twice.. “Baking blends? I had no idea they were now making baking blends? God it just too good to me..”

And He is, but that’s beside the point.

Truvia Brown Sugar Blend and Baking Blend

Truvia just launched its new Truvia Brown Sugar Blend, a mixture of Truvia and Brown Sugar that offers a brown-sugar-like taste, texture, and volume, with 75 percent fewer calories than regular brown sugar. I’ve used this Brown Sugar Blend in gluten free chocolate chip cookies, fried apples, baby carrots, sweet potatoes, and in a delicious Brown Sugar Nut Butter Fruit Dip or Parfait – (Recipe Below).

I’ve also sprinkled it on oatmeal, which is an experience all in itself. If you’re as familiar with Truvia as I am, you won’t be surprised when I tell you that this brown sugar blend produces the exact same taste you get with traditional brown sugar.

The. Exact. Same.

It tastes just as sweet and leaves absolutely no aftertaste or unpleasantness.

Truvia also has another wonderful calorie saver, their Baking Blend. What have I used this particular blend in? Only everything. Like the Brown Sugar Blend, it performs exactly like its calorie-rich counterpart.
To celebrate their delicious new baking blends, Truvia® is giving all cooking and baking enthusiasts the chance to share their talents in the Truvia Baking Star contest. Bakers can submit videos that feature their own original Truvia Brown Sugar Blend recipe, to win a trip to New York and an all-expense paid professionally-filmed baking video that will be promoted by the brand. 3 Finalists will be sent to NYC for a bake-off, where they’ll meet Truvia brand reps, reporters and editors of top media publications, and four YouTube bloggers (named below).

For recipes with Truvia Brown Sugar Blend and more info on the contest, check out videos from four of YouTube’s top food vloggers: Gaby Dalkin, Byron Talbott, April Moore and Joanne Ozug, all who created recipe videos to kick-off the contest.

Contest Deadlines:

Baking Star Video Entry Period ends—10/14

Public Voting – 10/21-10/30

Semi Finalist Notified – 10/30 – 11/17

Baking Star Bake-Off NYC event – 11/19

Brown Sugar and Nut Butter Fruit Dip (or Parfaits)

Three Ice Cream Scoops of Yogurt (I usually use The Greek God’s Honey Yogurt)
1 TBS Black Chia Seeds (or Sunflower seeds)
1-1/2 TBS Truvia Brown Sugar Baking Blend
1 tsp Justin’s All Natural Almond Butter or Chocolate Hazelnut Butter Blend

Simply combine the first four ingredients in a bowl or parfait-type glass. As you can see from the picture above, it looks so pretty you won’t want to stir the ingredients into one another – but stir you must (or at least should – after all, you want the flavors to mingle and get to know one another).

Optional for Dip: Fruit or Animal Crackers to serve as “dippers’

Optional for Parfaits: Add fruit, granola. or nuts on the bottom or on the top.

Yield: The recipe above makes one serving

Brown Sugar and Nut Butter Dip or Parfait

This is one of those recipes you can totally make your own. Choose your favorite yogurt and add any fruit and/or nuts you like. Because of the fact that I’m obsessed with “super foods” and healthy ingredients, I DO recommend adding Chia Seeds or, at the very least, sunflower seeds. Chia Seeds are uncommonly good for you and the flavor they bring to the party is wonderful.

I also highly, highly recommend using either Justin’s Chocolate Hazelnut Butter Blend or Justin’s Maple Almond Butter – both are AMAZING in this dip/parfait. These deliciously addictive blends are usually found in the health food section of supermarkets.

Finally, using Truvia Brown Sugar Blend is a must here. What’s the point of making a healthy fruit dip or parfait if it’s going to be packed with extra calories, right?!

Grab these wonderful Truvia Baking Blends as soon as you can. I’m already using them to test out different Thanksgiving and Christmas recipes. Thanks to Truvia, maybe we won’t all gain 5 pounds this holiday season!

You’re going to LOVE using Truvia Baking Blends in your favorite recipes!

The Best Butter My Kitchen Has Ever Enjoyed: President Butter

September 29, 2014 By Joi Sigers

Admirably, the French consume the most butter per person globally. How they top us here in the states is mind-boggling, but I tip my hat to them. Knowing they share my passion for butter like few others, I jumped at the opportunity to review Made in France President Butter.

I never knew President even made butter. Of course, I’m well aware of (and a huge fan of) their cheeses – AMAZING in their own right. In fact I just recently bought a President Brie Cheese that I’m fascinated with.

But back to their butter. Their delicious butter, that is. (Warning, this review includes tons of pictures, so be sure to continue reading after each picture.)

I was sent the following President butters to review:

President Sea Salt Butter
President Spreadable Salted Butter
President Salted Butter Bar

I’m almost as obsessed with sea salt as I am butter, so naturally the first one I tore into was the President Sea Salt Butter.

When you open the little dome-shaped container, you find that the butter is wrapped beautifully in gold paper. Very classy. Very French.

The first thing I noticed about the Sea Salt Butter was its great looks. Truth be told, she’s a beauty. The streaks of darker yellow running throughout the paler yellow was striking. I thought then, “This butter would be GORGEOUS on a Thanksgiving or Christmas table!”

I’m not ashamed to admit that the first thing I tried the President Sea Salt Butter on was my finger. I sliced off a chunk and into the mouth it went.

My first thoughts:

Creamy
Delicious
This is how butter should taste

Beautiful and delicious – how does it get any better?

As for the taste of salt, it was subtle – just as it should be. Detectable? Yes. Over-powering? Not in the least.

The first non-body-part thing I ate with the Sea Salt was Steamed Rice and it was spectacular. Since I knew I’d be using Sea Salt Butter, I simply didn’t salt the rice after taking it out of the steamer.

President Sea Salt Butter with Steamed Rice

The President Sea Salt Butter is out of this world – not only on rice but pasta too. I’m certain it’d be delicious on anything.

Including fingers.

If you know me at all, you know my obsession with sweet potatoes. I make baked sweet potatoes pretty often – so I was anxious to try out my new favorite butter on one of my greatest culinary loves in the world. So the next night, I baked sweet potatoes and allowed some Salted President Butter to melt down into them before adding the brown sugar.

Off the charts delicious!

When my husband and I were eating supper, he said, “These are the best sweet potatoes I’ve ever had. What did you put in them?”

Funny thing is, I made them just like I always do – the ONLY difference was this time I used President Butter instead of one of the ones I normally use.

I thought it was a great testament to the butter that he noticed without me saying anything. I knew I had noticed how much better they were this time, but I was afraid I was just being partial to my new found butter obsession. He had no idea the butter was new… so he’s an even better judge than me.

Sweet Potato with Butter and Brown Sugar

I’ve read butter reviews online before where people have either given or taken away proverbial points awarded to a butter based on color. Apparently I’m in the great minority here because…

I honestly don’t give a very big flip about color.
The little flip I do give is actually TOWARD a more pale color for butter.

The majority of people seem to want their butter to be quite yellow. Again, I know I’m in the minority here, but I prefer my butter to be paler. If it’s terribly yellow, it just screams “MARGARINE!” to me. But when it pale, it purrs, “Creamy butter…” – with an emphasis on cream.

President butters are incredibly creamy and more delicious than is seemly. It just isn’t right for anything to be this good.

Okay, so where can you find President butter? I’ve found a few on Amazon (if I didn’t already love Amazon, I would now):

You can also visit President Cheese‘s website and search for stores near you. You can also read more information about President butter and cheeses on their beautiful website.

I’m watching my local grocery stores in the hopes that President Butter will soon be available. This is exceptional butter and… take it from me… once you’ve tasted it, everything else seems like a distant second.

I HIGHLY recommend getting your hands on some President Butter right away – as in the sooner, the better but whatever you do,make sure you have plenty for the holidays. My mind is buzzing at the thought of President Butter on corn on the cob, mashed potatoes, and rolls – to say nothing of the extra creamy goodness it’ll bring to homemade fudge, butter cookies (I think I’m beginning to drool…), casseroles, dressing…

The Best Store Bought Pizza Sauce (Insert Drum Roll)…. Classico!

April 17, 2014 By Joi Sigers

We eat a lot of pizza in our family. A LOT LOT LOT of pizza. We prefer different types of crust – some of us go gluten free, some like a thin crust, and some say the thicker the better. We also have our own favorite toppings (green olives, black olives, pepperoni, Canadian ham, bacon, banana peppers, onion, ground beef, Italian sausage…).

A few even put their own unique spin on eating pizza by drizzling a little Ranch dressing on the crust.

There’s one solid thing we can all agree on, though, and that’s the answer to the question, “What’s the best store bought pizza sauce?” The answer is unanimous: “Classico!”

I should point out, before I go any further with the review, that this is not at all a sponsored post, endorsed review, or anything of the kind. I wasn’t even sent samples TO review. Whenever this is the case with my posts/reviews, I’ll always say so right off the bat.

This is simply a case of me being so excited about a WAY better than average product and wanting to let everyone know.

I actually planned for this to be a “Top 3 Pizza Sauces” review. I bought every brand of pizza sauce I could find. I went to a wide variety of different stores, making sure I could find every conceivable brand and even store-brand.

Along the way, I bought a brand I’d actually never tried before – Classico. One Saturday when my husband was grilling a few pizzas on the grill, I fixed one with the brand I’d automatically bought for years (and years and years). I fixed the other pizza with Classico.

As I was spreading the sauces over the crusts, I noticed a couple of HUGE differences right away.

The Classico sauce had herbs and tomatoes that you could actually see.
My normal brand didn’t. It was a uniform color without any noticeable herbs, let alone tomatoes.
When I opened the jar of Classico sauce, the aroma made my knees weak. It smelled like the sauce you’d expect in a pizzeria.
My knees never even knew when I opened up the other jar.

Classico is perfectly thick, staying in place like a good sauce should. Quite frankly, it’s just perfect in every way.

As my much ballyhooed pizza sauce taste test continued (even if I was the only one hooing the bally or ballying the hoo), something became painfully clear – none of the rest could even begin to compare to Classico’s. True story: I couldn’t even come up with a runner-up.

Doing a “Top 3” post suddenly seemed unfair to Classico because it’d be implying that the other two were in its league and, unless there’s an awesome brand I haven’t tried yet, there are no other sauces in Classico’s league or even on its planet.

While we’re at it, I just have to throw this out there. If your pizza sauce is actually sold in a squeezable bottle, you definitely aren’t doing things the Classico way.

For the grilled pizza – pictured above, my husband (inspired by Papa John’s Cheeseburger Pizza) used Classico Pizza Sauce…. of course, of course… and topped it with browned ground beef, onions, pickles, mozzarella cheese, and cheddar cheese. Oddly enough, the pickles were actually delicious on the pizza – it was one of the best pizzas he’s ever made and he has made some great ones!

Smucker’s Natural Fruit Spreads: You Won’t Believe How Delicious These Are

July 8, 2013 By Joi Sigers

All you taste is the fruit in Smucker’s Natural Fruit Spreads, and that’s the whole(some) idea!

First of all, I apologize for the sparse updates lately. My garden has been particularly needy the past few weeks. If I stood in place for any length of time, I’m certain I could watch weeds grow right in front of me. Why is it THEY grow so incredibly fast and everything else takes so long?! I think I’ve gained on the bothersome little suckers, though, so it’s back to business as usual.

I told you not long ago (before my garden kidnapped me) that I’ve fallen in love with quite a few healthy foods lately. One of the ones I’m most infatuated with – and wondering how I ever lived without it – is Smucker’s Natural Fruit Spreads. Whether it’s toast, Sourdough Bread, cornbread muffins, Peanut Butter and Jelly sandwiches, or Thumbprint Cookies, Smucker’s Natural fruit spreads make everything twice as good as it normally would be. Heck, maybe three times as good.

The Spreads are available in the following flavors:

Which one’s my favorite? The one I happen to have in front of me! Seriously, these are unlike any jam, jelly, or preserves you’ve ever had. All you taste is the glorious fruit.

I bought my first jar (Red Raspberry) a few months ago. I had made a few loaves of Sourdough Bread and wanted a spread worthy of the time that goes into Sourdough bread. When I saw the “Natural” line, I new I had to give it a try. Raspberry is a favorite flavor, so I grabbed a jar. When I tried it, I was floored. It tasted just like I’d taken raspberries fresh from the vine, lightly sweetened them to bring out the flavor, and then spread them right onto the bread.

The flavor is absolutely fresh and absolutely beautiful. I ran for the other flavors the next day. My store didn’t have the Orange Marmalade, but I’m dying to try it. I grabbed the strawberry and grape – PLUS another jar of the Raspberry (you can never be too safe).

I was the most shocked by the Concord Grape, simply because most grape jellies, jams, and preserves don’t have that unmistakable, amazing flavor of concord grapes. We all just kind of get used to the attempts made in our jams and jellies and go on about our business. In a delicious turn of events, however, Smucker’s Natural Concord Grape Fruit Spread reminds us how anything carrying the name “Concord Grape” should taste. In a word: Amazing.

The Strawberry (like the raspberry) tasted like I’d spread fresh fruit across the bread. Ridiculously delicious.

I’m going to make a special trip to the store today to see if they have the Orange Marmalade yet. If they do, I’ll let you know about it. I can only imagine how amazing it’ll be!

Click through any of the flavors above for nutritional information and, whatever you do, grab a few jars on your next trip to the store. You’re going to LOVE these fruit spreads.

Also See: Great Smucker’s Recipes (chicken, desserts, salads….). I CANNOT wait to try the Grilled Huli Huli Chicken.

Labriola Pretzel Slider Buns: For Hamburger Sliders You’ll NEVER Forget

June 3, 2013 By Joi Sigers

This post was (obviously, huh?!) written before I had to give up wheat/gluten for health reasons. These are SADLY not gluten-free…. not even remotely. If only they did have a gluten-free variety!

I’ve been fortunate enough to have a lot of truly amazing foods, drinks, cookbooks, gadgets, etc sent to me for review on the food blog over the years. Some extra special ones really stand out – you know, the flavors/experiences so mind-boggling that the memory stays with you forever? This elite group gained a new member recently when I was sent a bag of Labriola Pretzel Slider Buns to review. I have a major weakness for bread and “artisan breads” make me especially weak in the knees. When a company with the reputation of Labriola Artisan Breads asks if they can send you a sample, you throw decorum out the back door and scream, “YES! PLEASE! YES!”

At least I remembered my Southern manners and said please.

I may or may not have torn into the bag as soon as it arrived and I may or may not have stuck my face into the bag to completely enjoy the out-of-this-world aroma. Okay, guilty. On both counts.

Although I had plans for the pretzel rolls (conceived the day they were sent), I did take one out to enjoy straight from the bag. Granted, a lot of rolls aren’t so memorable right from the bag. A lot of them need a little warmth and maybe even a little butter or honey. Not the Labriola Pretzel Slider Buns, though. No siree, they’re uncommonly delicious right out of the bag.

With one bite, I had instant envy of the bakers who got to enjoy the aroma of these babies straight from the oven. To say that these are special buns would be like saying Frank Sinatra could sing. They’re soft, flavorful, and quite unlike any bread you’ve ever had. The possibilities are endless for game day ideas, tailgating recipes, lunches (perfect for lunch boxes), and easy summertime meals. They’d be incredible with grilled burgers, steak, pork, or chicken.

Cheeseburger Sliders on Pretzel Buns

As I said, I had a plan for these beauties. I wanted to make cheeseburger sliders with sauteed onions and bacon. I made some using Angus Ground Beef and some with Boca Burgers.

Place the Pretzel Rolls on a cookie sheet and heat at 350 degrees. Don’t overdo it – you want them to just get warm.
Make your hamburger/Boca patties as you normally would.
Fry a little bacon (optional) to keep things interesting.
Sautee onions in the skillet.
Add good cheese (I love Sargento) to the meat as you “slide” it into the buns.
Serve.
Take a bow.

I guarantee you this – you have never had a better slider than one built on a pretzel slider bun and the pretzel slider buns from Labriola are otherworldly.

So, where can you find Labriola Pretzel Slider Buns and other Artisan Breads? I SO wish I could say anywhere and everywhere – but it’s a little tougher than that. There are retail locations in Illinois, Indiana, and Michigan (click here for the locations). I’d love to see them made available for online shopping.. and when I say love, I mean LOVE as in I’d wear them out!

As for other locations, I read somewhere online that they’re available at Costco stores around the country. I don’t have one of those near me, so I can’t check that out for you. However, if you live anywhere near one of the retail locations or you have a Costco within reach, trust me, you don’t want to wait another minute. March right in and grab two, three, or twenty-seven bags of these amazing Pretzel Slider Buns and get ready to have your taste buds tickled beyond their wildest dreams.

Quite frankly, I’ve never been sent anything to review I was more impressed with than these exceptionally delicious buns. I can almost smell and taste them now…

French’s Flavor Infusers Add A LOT to Chicken

April 10, 2013 By Joi Sigers

As a matter of fact… yes… the baked chicken above was even more delicious than it looks!

I was sent a few of French’s wonderful new Flavor Infusers to review on the food blog. I received the following flavors (click the links to find the infusers on Amazon):

French’s also makes these promising sounding other flavors of Infusers:

I knew that French’s (makers of the mustard and Crispy Fried Onions we all swear by!) would be launching these new products in April, so I held on to them for a while – planning to use them when we whipped out the grill when the weather warmed up. I figured that the products coming out right at grilling season would be a perfect fit for a post featuring grilled meat.

Ah, the best laid plans.

Needless to say, I didn’t make it. Each time I fixed chicken, beef, or pork, I’d pick up one of the infuser bottles and flirt with the idea of going ahead and trying it out. New food products and kitchen gadgets are toys in the playground I call a kitchen and me… well, I’m just a little girl who forgot to grow up. I always figured it wasn’t quite what it was cracked up to be.

Suffice to say, they didn’t stay in the Spice Cabinet long. The first to disappear was the Teriyaki Flavor Infuser. I used it to add an uncommon amount of flavor and unexpected sassiness to baked ribs. I HATE that I forgot to take pictures of the ribs before they disappeared. They were juicy, flavorful, and amazingly delicious.

I did, however, learn my lesson when I used the second Flavor Infuser to disappear – The Classic Steakhouse. I took several pictures before they disappeared! Although I had huge plans for using it on the first grilled steaks of the grilling season, the temptation was just too much for me. One evening, as I was getting ready to bake chicken for supper, I found myself deciding on a marinade. Why even bake chicken if you don’t marinade it for an hour or two, right? When I went to the cabinet to begin retrieving ingredients for a marinade concoction I saw the French’s Classic Steakhouse Flavor Infuser sitting there looking all enticing. I tried to tell it about my grilled steak plans… but, as the words were coming out of my mouth, my hand was reaching for the bottle.

What will power?

If the chicken hadn’t been so uncommonly delicious (best baked chicken I’ve ever had), I’d feel a little remorseful. But, as it is, I just feel peachy.

The French’s Flavor Infusers are a cinch to use. You simply open the bottle and insert the tip into your meat – then you squeeze the desired amount of magical goodness right into the meat. Not over the top, where you watch helplessly as it pours down the sides and runs all over the dish. The French’s Flavor Infuser tip gets to the heart of the matter and you LITERALLY taste the difference with each bite.

I’ll be buying these up by armfuls as soon as I see them in my local store. My mouth is watering thinking of ways to use them with the grill – hamburgers, steaks, chicken, pork, hot dogs… I also can’t wait to experiment with them with Boca Burgers and Black Bean Burgers.

The possibilities are as endless as they are delicious.

Baked Chicken with French’s Classic Steakhouse Flavor Infuser

Preheat oven to 400 degrees F. Rinse chicken pieces in water and pat them dry with paper towels – then toss the paper towels. Infuse some of the Classic Steakhouse Flavor Infuser (or any flavor you choose) into each piece of chicken. A little will run out, which is perfectly fine. Infuse the flavor into several different parts of each piece of meat.

Spray the bottom of a roasting pan with Olive Oil Spray (or use Olive Oil straight from a bottle – just be sure to coat the entire pan lightly).

Arrange the pieces skin-side up in the roasting pan, being careful not to over-crowd the pieces. Salt and pepper the pieces of chicken at this point. Be sure to get the bottom sides as well as the top sides.

Cook for 30 minutes at 400 degrees, then lower the temp to 350 degrees and cook for 10-30 minutes more (about 14 to 15 minutes per pound total cooking time) until juices run clear (as opposed to pink) when you gently poke the chicken with a sharp knife – or the internal temperature of the chicken breasts is 165 degrees F and the thighs are 170 degrees F.

This last part can be a little risky, but I like the effect. During the last 5 minutes of cooking, you can turn put your chicken under the broiler. Don’t even think of walking away, though, or your entire meal will be a hot mess. Putting it under the broiler for the last 3-5 minutes gives it a cool brown color on top that reminds me of grilled chicken. You just have to be very careful not to overdo it – dried, overly browned chicken is darn near sinful.

Click the links at the top of the post to find French’s Flavor Infusers on Amazon. Be sure to check your grocery store as well, they may be there on the shelf – just waiting to rock your culinary world. These, honestly, are amazing.

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