CSN Stores Gift Card GIVEAWAY!

Do you need something new in your life?

How about new place mats for your dining room furniture or even a new wooden cutting board to prep ingredients in your kitchen. What do you think?

Well, the lovely folks over at CSN Stores contacted me about hosting a giveaway for my readers. Of course I said yes!

Here is your chance to win a $40 gift card to their website. It may be tricky, there is so much to choose from!

You have 5 chances to win. You read that right, each chance is a separate entry, so get cracking!

1. Visit the CSN Store website and tell me what product you'd like to use your gift card towards.

2. Become a follower of Sweet & Savory on Google Reader.

3. Became a fan of Sweet & Savory on Facebook.

4. Post this giveaway on your blog or tweet this giveaway and leave a comment telling me you did so.

5. Or for fun, tell me what you'd like to be doing in 5 years.

*This contest ends Monday, August 2nd at 8:00 a.m. CST, at which point I'll choose one random winner. Shipping charges or international fees may be charged for Canadian deliveries.*

My fun in 5 years?

I'd like to be a successful cookbook author, have another child, and live in a log cabin on an acreage, with a lake, a pontoon boat, and a gourmet kitchen.

How's that for a dream?

And as always to leave you with a cute picture, here's the little man (on the left) at his pool play date a few days ago:

Homemade Garlic Bread Sticks

Who doesn't want to take a bite of these?

Okay, maybe those of you who are afraid of carbs. In my opinion, carbs in bits and pieces are okay, especially when they are homemade and not store bought. So delight in eating one of these.

Every once in awhile, I'll pick up some delicious garlic bread sticks from the Hy-Vee bakery if I know we are having a pasta dinner. Lately, I've thought, I can surely make a replica of those, it can't be too hard. So after browsing some internet sites I found one that caught my eye.

We had these last night with fresh green beans and my last (boo) million dollar spaghetti from the freezer. Do you double dishes and freeze one? Genius, in my opinion.

Homemade Garlic Bread Sticks

2 3/4 c. flour

1 pkg yeast (follow direction on pkg to dissolve)

1 1/2 t. salt

1 T. sugar or agave nectar

1 c. water

1/4 c. butter, melted

1 T. parsley

garlic powder

In a large bowl combine 1/2 of the flour, half of the melted butter, yeast mixture, sugar, salt, parsley and water - mix. Add remaining flour and mix well. Remove dough to floured surface and knead for 10 minutes or until elastic (this took me about 8 minutes). Return to the bowl and let rest for 10-15 minutes.

Return dough to floured surface and roll into a long loaf about 1 inch thick. Using a pizza cutter, slice into strips of equal size. Take strip and twist, then lay on greased baking sheet. Using a brush, spread on remaining butter and sprinkle with garlic powder. Cover with towel, place in warm area and let rise for 45 minutes to an hour.

Bake at 350 degrees for 18-20 minutes, until just golden brown, do not over bake, you want these to be soft. Eat immediately, or store in an airtight container and they will keep for 3-5 days, simply reheat before eating.

This may sound like a long, tedious recipe, but trust me it's not! Much easier than you think, and so very worth the rewards!

Guess what tomorrow is? GIVEAWAY time! The lovely folks over at CSN Stores contacted me about hosting a giveaway for a $40 gift card to any of their online sites. This can go towards anything.

What do you need? A new mixer? Some new baking sheets? Heck, a new dining room centerpiece? You name it, they have it.

Stay tuned!

And on a final note - did anyone watch The Little Couple last night on TLC? Well, Bill (the husband) was at my former place of work speaking at their annual conference. Did you see it? I really miss that place!

The Best Ever Zucchini Bread

Remember how I bake The Best Ever Banana Bread? Well, I've found it's cousin. But, more on that in a minute.

First up some housekeeping issues. You will notice on the bottom of all my posts, near the comments icon, you will now see the icons for Facebook, Twitter, Email, Blogger, and Google Buzz. That means you can easily click on one of these icons and send my post on! Want to Tweet about it? Hit the Twitter button. Want to share with a friend via email? Hit the Email button.

Easy as pie.

I also want to thank Foodbuzz for sending me two boxes of Kellogg's Fiber Plus cereal - Berry Yogurt Crunch and Cinnamon Oat Crunch. I have yet to try the berry kind, but the cinnamon kind is yummy! Reminds me of Cheerios, but with a touch of cinnamon.

Cheerios, why haven't you thought of this?

And secondly, I want to thank Buitoni and Foodbuzz for sending me a coupon for a complimentary frozen meal for two. I'm excited to try and lobster and shrimp ravioli!

So, the only suggestion I got for jobs yesterday that would allow me to stay at home would be daycare. Hmm....just don't think I could handle that. Let me remind you our house is about 950 sq. ft. Yes, you heard me right. Feel sorry for me! Any other ideas?

Zucchini time! Who is on overload in their garden with zucchini? If so, make loaves of this bread, throw them in the deep freeze and enjoy all year long.

You can thank me later.

The Best Ever Zucchini Bread

adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (love her!)

1 1/2 c. unsalted butter
1 c. sugar

1/2 c. honey
2 large eggs
2 cups shredded zucchini, drained
1 t. vanilla
2 c. all-purpose flour
1 t. baking soda
1 t. salt

1 t. cinnamon

1 t. nutmeg
1/2 c. buttermilk (or regular milk)
1 c. chopped pecans

Preheat oven to 350 degrees. Grease 2 loaf pans. With an electric mixer or stand alone mixer, cream butter, sugar and honey together until fluffy. Add eggs one at a time. Beat in the zucchini and vanilla. Sift flour together with the baking soda, salt, cinnamon and nutmeg and add to the mixture alternately with the buttermilk, beginning and ending with flour. Fold in nuts.

Pour the batter into the loaf pans and bake for 50 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.

These loaves have shown up at the farmer's market almost every week now...but guess what? I'm out of zucchini!

Grilled Spinach, Artichoke and Cheese Chicken

Another Monday is upon us. Little man and I have already been to Walmart. Am I the only mother that seems to not get diapers until there is only one left?

Side note, shop at big stores early in the morning - NO ONE is there. It was great.

Today we'll be spending some time outside, going for a long walk, and I'll probably be browsing the job market. Yes, you heard me right, we've decided I need to get back to work, at least part time. Too bad this blogging gig doesn't pay well!

I'm pretty heartbroken about it actually. I love staying home with the little guy and I just can't imagine leaving him in daycare. With that being said, I am only going to take a job if it is the right fit and makes sense to pay for daycare.

Anyone have any gigs out there? Ha! As you know in an ideal world, I'd love to work from home, maybe some freelance writing, or of course anything cooking related!

Enough about my soapbox. On to food!

Last night we grilled a delicious stuffed chicken breast. A huge stuffed chicken breast. It looked more like a pork loin.

Grilled Spinach, Artichoke and Cheese Chicken

2 large chicken breasts (still connected), pounded thin

2 c. spinach artichoke dip (I used my homemade version)

1 t. pepper

1 T. garlic powder

On a large cutting board, between plastic wrap, pound chicken to 1/2 in. thickness. Season with pepper and garlic powder. Spoon dip into the middle of the breasts. Roll tightly and secure with toothpicks. (In my case, a zillion toothpicks).

Season outside of breast again with pepper and garlic powder. Grill on medium high heat for 40 minutes, turning every 15 minutes. Once done, let rest for 10 minutes. Slice into strips and enjoy!

I served this with some roasted green beans and brown rice. Yum!

What else do you guys stuff into chicken? I also thought of these combos:

Swiss cheese/mushrooms - OR - Cheddar cheese/jalapenos

Baby Shower Brunch

Whew! Long day. But, fun day!

My girlfriends and I threw a baby shower for the next gal out of our group to have a baby. Here we are all ready to go (minus baby mama, I'm sure she was busy!)

The five of us have been through it all, dating back to elementary school, and when we get together every few months, it's like nothing has changed. We pick up right where we left off.

Do you still keep in touch with school friends? If not, I challenge you too - friends make the world go round.

We opted for a buffet style brunch baby shower and lets just say I walked, or better yet, rolled out, stuffed.

Missy (to the right of me, above) works at a fabulous chocolate shop, Lillie Mae's, and she definitely knows how to cover her strawberries and pretzels. I only had one, or two, or really whose counting?

We also feasted on three different egg casseroles (veggie, ham and sausage). And just because I knew you'd ask for it, I included the recipe below. So easy! Jenelle also brought melt-in-your-mouth zucchini muffins and caramel pecan biscuits (or at least that is what I'm calling them until she sends me the recipe).

I ate enough for both lunch and dinner combined.

Holding this little newborn today made me think back - was little man really this little? He's such a husky guy these days, it's easy to forget.

And, about the little man - he is starting to walk! Yes, I have an early walker on my hands. He can now take about 5 steps unassisted. Along with getting his front teeth in, this could just be a hell of a week.

Basic Egg Casserole

8 eggs

1 can evaporated milk

1 t. ground mustard

2-3 c. shredded cheese

3 c. hash browns

2 slices of cubed bread

toppings of choice (veggies, ham, sausage, etc.)

salt/pepper

Spray a 9x13 casserole dish. Lay hash browns in bottom of the pan and sprinkle with salt and pepper. Next layer in cubed bread and toppings. Whisk eggs, milk and mustard and pour into pan. Top with shredded cheese.

Cover and refrigerate overnight. Remove from fridge 30 minutes prior to baking. Bake at 375 degrees for one hour.

*For veggies casserole, I sauteed onion, green pepper, jalapeno, garlic and mushrooms over medium heat until tender*

Everyone enjoy the rest of their weekend! I plan on doing NOTHING.

Turkey & Tomato Panini's with Garlic Basil Aioli

I'm not sure why, but I woke up in a great mood this morning. I think it is because I have nothing planned today and I'm headed to my hometown tomorrow to see many friends - it's baby shower time!

Remember my friend Biff? Well, us girls (5 of us who have been close since elementary school) are throwing her a baby shower on Saturday. Who doesn't love babies?

My mood got even better when I saw Biz was holding a giveaway today for a generous load of gifts - cheese, homemade salsa, and two, count them 2 cookbooks! If one of my readers wins, I expect all of this to be shared:)

On to my eats - you all know my LOVE for the panini. I could eat one everyday if allowed. The crisp bread, melty cheese...yum. I usually just throw some meat, cheese, veggies between two slices of bread and call it a day, but this time I got a little more creative.

Do you know what aioli is? If not, it is a flavored mayonnaise, usually with garlic. Healthy? No. Delicious? Yes.

Turkey & Tomato Panini with Garlic Basil Aioli

2 slices whole wheat bread (I use Earthgrains)

3-4 slices mesquite turkey

1 slice muenster cheese

2 slices tomato

1-2 T. garlic basil aioli (recipe below)

Garlic Basil Aioli

1/2 c. mayonnaise

1 T. parmesan cheese

1 T. grainy mustard (I used Annie's horseradish mustard)

1 t. minced garlic or one clove

4-5 leaves of fresh basil if large, more if small (like mine)

In food processor, combine all ingredients and pulse. Once they've come together, blend on high until incorporated. Makes about a 1/2 cup. Will keep in fridge for up to one week.

Spread aioli on bread, layer with turkey, tomato and cheese. Press in panini press until melted and crispy.

I have just enough of the above ingredients left for one last sandwich for lunch. Exciting. In my next life I'm either opening up a panini deli or a bakery. Or better yet, a place that sells panini's and cupcakes on the side.

Yes, that's the right combo.

Jalapeno Popper Dip

It's Wednesday!

Week = 1/2 done.

Before I go into my new dip (that I know many of you were waiting for...), you need to check out my guest post over at Angie's Healthy Living Blog. Angie asked me to write a post for her awhile back, and I finally managed to get something together.

It's features my Flourless Peanut Butter Chocolate Chip Cookies and my Roasted Garlic Asparagus. Have you tried these two recipes yet?

So, I told you the other night I had a dream about this jalapeno popper dip. I have no idea why. We've got crazy dreams going on in this house. The husband woke me up last night talking about using parachutes to get down from his tree stand.

At least my dreams are silent...he talks during his, letting the whole house hear about his flying abilities.

I'm testing this dip out at the market today - and of course will label it "HOT", as it is filled with jalapenos!

Jalapeno Popper Dip

2 8 oz. blocks cream cheese

1/2 c. mayo or plain yogurt

2 c. shredded cheddar cheese

2 T. bacon bits or 2 strips bacon cooked, drained and diced

2 jalapenos, de-seeded and diced

Let cream cheese come to room temperature, then mix with all other ingredients. Put in fridge to chill for at least an hour. When ready to serve, place in greased baking dish and bake at 375 degrees for 25-30 minutes or until hot and bubbly.

Serve with pita chips, toasted baguettes, crackers or veggies.

Think you can handle the heat?

Thank you for all the Chicago eatery suggestions yesterday, keep 'em coming! I am going to make a list of all the places you've recommended and do a little research on them. That way we can narrow down where we want to go!