Giveaways

Roasted Jalapeno-Cheddar Skillet Cornbread

I am hosting my family for Thanksgiving this year. Holiday Hostess duties are my favorite. It combines all of my favorite things:

  • Organized chaos
  • Wine
  • Food
  • Wine
  • Feeding people
  • Wine
  • Football and stories and laughing and memories
  • Wine

As perfect as it sounds in my head, the reality is usually less sparkly and shiny. And way more wine-y.

  • I get SQUEEEEE excited and make a huge menu for twice the number of people, adding a couple of new dishes because nobody makes a good guinea pig like a person wearing stretchy-waisted pants on Thanksgiving!
  • My dad, who hosts every other year, gets upset that I’ve “changed things” on “my” year, and shows up with those couple of same dishes, made his way, even after he told me he wasn’t making anything.
  • We now have enough to food to feed half the city of Katy and no one wants to take their own leftovers home, much less mine.
  • WINE.
  • MORE WINE.
  • ALL THE WINE.

Roasted Jalapeno-Cheddar Skillet Cornbread

This year’s Thanksgiving menu is so far shaping up like this:

Appetizers & Drinks

Lunch Menu

Dessert

  • ALL THE PIES

Roasted Jalapeno-Cheddar Skillet Cornbread

For the last 6 years, every Thanksgiving and Christmas has included the holiday- and family-hit Roasted Chestnut and Sausage Dressing. It is simply amazing. But I wanted something more “Texas” this year and the arrival of November’s HEB Primo Picks immediately solidified what I was going to do about the dressing: cornbread.

{Side note: wait ’til you see what I’ve done with the Cranberry-Pomegranate-Jalapeno sauce and the Bacon Vinaigrette!}

HEB Tex's BBQ Fixins Cream Corn

Cornbread loaded with roasted jalapeno and cheddar cheese and cream corn and heavy cream and butter and sugar.

All baked in a cast iron skillet.

A scoop of warm, cheesy cornbread perfection is amazing all on its own but it’s even better served with chili. And it’s going to be even better than that topped with a ladle of gravy on Thanksgiving Day.

Roasted Jalapeno-Cheddar Skillet Cornbread

HEB has provided a selection of this month’s Ciao Italia Primo Picks to a lucky reader. To enter the giveaway, simply answer this question in the comments below: What is your favorite Thanksgiving dish?

Me: It’s a tie between Leftover Thanksgiving Sliders and The Cranwich. Because leftovers are the best part of Thanksgiving. Besides the wine.

Update: The winner is Katie who loves the good ol green bean casserole.

Roasted Jalapeno-Cheddar Skillet Cornbread

A moist skillet cornbread loaded with cream corn, roasted jalapenos, and sharp cheddar cheese.

Ingredients

  • 4 medium-large jalapenos
  • 1/2 cup (1 stick) + 1 Tbsp unsalted butter, divided
  • 1 1/2 cups heavy cream*
  • 2 large eggs
  • 1 cup shredded sharp cheddar
  • 14 oz package (or 1 can) of HEB Cream Corn
  • 2 cups flour
  • 1 cups cornmeal
  • 2/3 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • *I frequently sub with fat-free Greek yogurt. But not for Thanksgiving :) The batter is thicker but the end product is still moist (sorry, Kim) and delicious.

Instructions

  1. Preheat oven to 350.
  2. In a small skillet roast the jalapenos, turning every few minutes, until most of the skin is blistered - you can also do this under a broiler or over open flame on the stove. I find a small skillet easiest while I'm gathering other ingredients.
  3. Transfer to a bowl covered with foil/plastic wrap and let cool enough to handle.
  4. Scrape the blistered skin, cut in half, remove the stem and seeds, and then dice the peppers.
  5. Melt 1 stick of butter and add to a large mixer bowl.
  6. Mix with the heavy cream, eggs, cheese, cream corn, and chopped jalapenos.
  7. Add the dry ingredients
  8. Heat a large cast iron skillet enough to melt 1 Tbsp of butter, swirl to coat.
  9. Transfer the batter to the skillet and then bake 35-40 minutes, just until the center is set (a knife will come out with moist crumbs attached).
  10. Let cool and serve with a spoon.

Notes

Yields: ~12 holiday side-servings, served spoonbread style

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Saturday, November 15.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and future therapy bills for my child are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Honeycrisp Apple and Clementine Sangria

“Is there something special about these apples?”

It was the first time I’d seen honeycrisp apples in… I don’t even know. I eagerly paid too much, too early, for far too many apples. (I’ve never tried to keep my hoarding tendencies a secret.) So much so, that the cashier looked at me like there must have been some kind of a mistake.

But to answer her question: Yes. There is something special about Honeycrisp apples. They are my very, very favorite apples. Sweet, beautifully crispy, and they actually taste like an apple should. Eat them straight from the shopping bag, make chicken salad, applesauce, or bake them into a slab pie. They work everywhere.

Also? Sangria.

Honeycrisp Apple and Clementine Sangria

When my HEB “Ciao Italia” Primo Picks arrived this month celebrating Italian food, I zeroed in on the Clementine Italian Soda. Central Market’s line of Italian sodas are some of my very favorite things in the world to make sangria (and margaritas) with.

The Clementine Soda isn’t very sweet and it’s less carbonated (compared to “regular” soda) so it was perfect to knock the edge off of that bottle of budget, “too-sweet red” that I had stashed in the wine shelf for emergency sangria. And if the sudden need to make sangria for football Sunday with some spendy first-reappearance Honeycrisp Apples doesn’t qualify as an emergency, then I don’t know what does.

Honeycrisp Apple and Clementine Sangria

HEB has provided a selection of this month’s Ciao Italia Primo Picks to a lucky reader. To enter the giveaway, simply answer this question in the comments below: What is your favorite Italian dish or beverage?

The lucky winner is Eva! Eva, please check your inbox for instructions on how to claim your prize!

Besides Sangria? Carbonara, either traditional or in any of it’s many, many wonderful forms.

Honeycrisp Apple and Clementine Sangria

A fall sangria with sweet honeycrisp apples and clementines.

Ingredients

  • 750ml bottle of any sweet red wine
  • 2 cans of Clementine Soda
  • 1 Honeycrisp apple, cored and very thinly sliced
  • 2 clementines
  • Additional sugar or sweetener, as desired

Instructions

  1. Add the red wine and apple slices to a pitcher.
  2. Using a citrus zester, make a couple of passes over the clementine to pull off a few strands of zest and add to the pitcher.
  3. Peel the clementines, roughly chop the segments, and add to the pitcher.
  4. Just before serving, add the clementine soda and taste to see if you require further sweetening.

Notes

Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Tuesday, October 28.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Smell that?

That’s the smell of August. It’s the fiery, smokey scent of (probably) a ton of Hatch Chiles roasting at the door step of my HEB.

This month, my package of HEB Primo Picks was bursting at the seams with Hatch Chile This and Hatch Chile That and Oh! Oh! – More Hatch Chile Goodness.

After the squeals subsided, I grabbed the Two Bean Hatch Pepper Dip, Hatch Salsa Verde, and the Hatch Tortilla Chips and then went to work giving everyone’s (including mine!) favorite party dip from 1987 a modern face lift.

The Seven Layer Dip. I know you remember it. Layers of taco night fixins dumped into a casserole dish and topped with those vile little black, rubber-tire olives. (Could those things be any grosser?!)

This version – it’s fresher, it’s loaded with hatch chiles in three different layers, and it’s thankfully missing anything that could resemble a tire.

Layer 1: Refried Beans Roberts Reserve Two Bean Hatch Pepper Dip
Layer 2: Guacamole Avocado, smashed with lime and salt
Layer 3: Picante sauce Central Market Hatch Chile Salsa Verde
Layer 4: Shredded Monterrey Jack Cheese
Layer 5: Sour Cream (or if, like me, you only ever buy fat-free Greek yogurt – then fat-free Greek yogurt)
Layer 6: Roasted hatch chiles
Layer 7: Pico de gallo

So head out today – or, like, yesterday – to get your Hatch Chile on. Hoard Buy, seed, chop, bag, freeze, and repeat. 3 or 300 times. I won’t judge – I’ll be far too busy trying to find room among the 20lb of cherries in my freezer for 20lbs of hatch chiles.

Update: The lucky winner is Debbie with comment #71!

HEB has provided a selection of Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite dish using Hatch/green chiles?

Me, while I may still be partial to these enchiladasHatch & Pepperoni Pizza. That is definitely where it’s at.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Wednesday, August 20.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Seven-Layer Hatch Chile Dip

A fresher version of the traditional Seven-Layer Mexican Dip, loaded with roasted hatch chiles.

Ingredients

  • 10.5 oz jar Roberts Reserve Two Bean Hatch Pepper Dip
  • 1 large avocado
  • Juice of 1/2 lime
  • Salt
  • ~1/2 jar Central Market Hatch Chile Salsa Verde
  • Shredded Monterrey Jack Cheese
  • Sour cream or plain yogurt
  • 2 large hatch chiles, roasted, seeded, and chopped
  • 3 roma tomatoes
  • 1/3 cup chopped red onion
  • Small handful cilantro

Instructions

  1. In a wide dish or pie plate, evenly spread the bean dip.
  2. Smash the avocado with some lime juice and a generous pinch of salt and spread over the beans.
  3. Spoon the salsa verde over top and sprinkle with a layer of cheese.
  4. Spread the sour cream over the cheese and sprinkle the roasted chiles over top.
  5. In a small bowl, stir the tomatoes, red onion, and cilantro together with a pinch of salt.
  6. Spread pico de gallo evenly over the top of the dip.
  7. Serve cold with tortilla chips.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Salmon with Roasted Red Pepper Tapenade and Goat Cheese

When I look at The Four Year Old and tell her that we’re having salmon for dinner, she gets this hopeful look on her face and asks: Cooked salmon?

The disappointment is instantaneous when I tell her yes, I will in fact be cooking the salmon first. I was 22 when I had sushi for the first time. Landry? Wielding chopsticks since around 2.

When April’s HEB Primo Picks arrived, I made a beeline for the Roasted Red Pepper Tapenade, a flavorful sauce studded with chunks of red peppers. I knew exactly what I was going to do with it: pour it into a small ramekin, top with a some goat cheese rounds, pop it into the oven until it was bubbly perfection, and call it mine.

(Disclosure: I also made a beeline for the Multigrain Smoked Gouda Chips. Total domination. Those guys didn’t stand a smokey, crunchy chance against me and that bowl of Strawberry Salsa.)

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

Instead, I opted to share. A cold slab of salmon and crumbly, tangy goat cheese were calling. A 7-minute trip through the broiler was all it took to transform 3 ingredients into a fabulous main dish.

It’s hard for even The Four Year Old to be disappointed in dinner when it’s that delicious.

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

As for the giveaway, HEB has set aside a collection of their Primo Picks to be delivered to a lucky reader. And I have set aside a $50 gift card (HEB or Amazon, your choice!) to be delivered to that same lucky reader.

The winner is… Heather with comment #88. Thanks for playing!

To enter the giveaway, answer this question in the comments below: What is your favorite way to prepare salmon?

My 4-year-old will answer: sushi.
My husband will answer: sushi.
I will answer: do I really just have to choose one?

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

(Bonus entries must be left as separate comments to count as extra entries – your comment number is your “raffle ticket.”)

The fine print:
– Maximum of four (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Friday, May 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Winner will receive their choice of a $50 HEB Gift Card or a $50 Amazon e-Card (maximum retail value of prize = $50).
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Salmon With Roasted Red Pepper Tapenade & Goat Cheese

Broiled salmon topped with red pepper tapenade and tangy goat cheese - dinner is on the table in 15 minutes.

Ingredients

  • 4 6-oz salmon filets
  • Olive oil
  • Salt
  • Pepper
  • HEB Red Pepper Tapenade
  • Crumbled goat cheese

Instructions

  1. Preheat broiler and line a pan with foil.
  2. Lightly spray/drizzle olive oil onto the foil.
  3. Place the salmon filets on the pan and season with salt and pepper.
  4. Lightly spray/drizzle with olive oil.
  5. Broil for 5-6 minutes.
  6. Top each filet with a generous spoonful of tapenade and some goat cheese.
  7. Return to broiler for 1-2 minutes, until cheese begins to brown.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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