If your child is anything like mine, she loves corn dogs. And if you are anything like me you cringe at the thought of her consuming all of that fat, oil, and who knows what is really in a hot dog.

Disclaimer: I’m not going to be a hypocrite. I love a corn dog from the Texas State Fair. Oh. My. Word. Awesomeness on a stick. I mean you have to have one deep fired corn dog a year, right?

That’s why I’ve been trying to find a healthier substitute or version of a corn dog that Mia would like. After months of trying to put together a cornbread recipe that was healthier for us than the traditional oil laden recipes and finding a natural, uncured, no preservatives, antibiotic and hormone free hot dog, we were in business. The secret ingredients to these corn dog muffins are healthy low-fat buttermilk and Greek yogurt in replace of oil. Low-fat buttermilk and Greek yogurt are super healthy with probiotics, riboflavin, protein, vitamin B12, and zinc.

A savory beef hot dog wrapped in a blanket of slightly sweet cornbread make these homemade healthy mini corn dog muffins a perfect snack or lunch for everyone – not just the kiddos.

Healthy Mini Corn Dog Muffins makes 24

• Butter, room temperature, for pan
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 1/2 Tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 3/4 cup low-fat buttermilk
• 3 Tablespoons Greek yogurt
• 1 cup frozen corn kernels
• 4 beef hot dogs, preferably natural/antibiotic and hormone free

Preheat oven to 425° F. Generously butter a 24 count mini muffin pan.

In a large bowl, combine the dry ingredients; flour, cornmeal, sugar, baking powder, salt, and baking soda.

In a medium bowl, combine the wet ingredients; egg, buttermilk, and Greek yogurt. Mix well.

Once the wet ingredients are combined, add the corn kernels and stir.

Add the buttermilk mixture to the flour mixture and stir till just incorporated being careful to not overmix.

Spoon the batter into the muffin cups, filling the cups 3/4 full.

Next, slice the hot dogs into 1 inch segments.

Place a hot dog piece in the center of each muffin cup and place the muffin pan into the oven. Bake for 10 to 15 minutes until the the tops turn golden and toothpick inserted into the muffin comes out clean.

Carefully remove the corn dog muffins from the muffin cups and place on a cooling rack to cool.

Serve with ketchup and mustard or your favorite corn dog topping. Refrigerate (for up to 3 days) or freeze any leftovers. Reheat in the microwave or oven (preferable oven or toaster oven).

You can’t ever beat a Fletcher’s corn dog from the fair but you can come pretty close without the worry of what you are putting on your child’s lunch plate. Enjoy.

If you haven’t tried roasting a whole chicken before, you are missing out. It’s a very simple recipe that can practically feed a family for at least two to three meals; that is, unless you are a family of 20. If that’s the case, better throw eight chickens or so in the oven.

Last year we talked about roasting chickens with this Herbs de Provence version. But to tell you the truth, there are some things I have learned having a toddler. One is ,when you are making a dinner for the entire family, the quicker the better. This rosemary garlic chicken is very simple with just a few steps; dice, stir, rub, and roast.

What type of chicken is the best for roasting?

Here’s another lesson I have learned when dealing with this yummy bird: a free range/no antibiotic/organic/natural fryer chicken yields the best flavor and tenderness. These are super expensive, so the next choice (and the one we usually opt for) is the free range/no antibiotic/natural fryer chickens. These are, in my opinion, the best types of chickens to eat and they will run you around $10 to $15 at the store (slightly more at a farmers market). Trust me–I’ve been roasting chickens for a long time, and once you taste a free range chicken you will never go back. After finding tumors in two regular fryer chickens last year that I bought at the store I immediately switched, and now can tell the difference between a tough produced chicken and a tender free range “natural” chicken. Plus, research is showing that less human intervention with our meats is better for our health (feeding processed foods laced with hormones, hormone injections, anit-biotics, and such). We will go into detail about that another day.

All of these labels, what do they mean?

Good lord, the labeling issue. With all of this terminology, who do you believe these days? Let’s break it down according to poultry. source: USDA.

Free Range - Producers must demonstrate to the Agency that the poultry has been allowed access to the outside. {It does not say how long the chickens have to be outside to be called free range. Vague, I know but at least you are hoping they are able to eat worms, insects and such as they would naturally. This is where it helps to know and trust your source, like from a farm you can visit or from the farmers market.

No Antibiotics – the terms “no antibiotics added” may be used on labels for meat or poultry products if sufficient documentation is provided by the producer to the Agency demonstrating that the animals were raised without antibiotics. 

Organic – That term is a folly in itself these days. Honestly, I can’t find an exact definition when it comes to poultry. Here is the USDA definition to the Organic Label: Products labeled as “100 percent organic” must contain (excluding water and salt) only organically produced ingredients and processing aids. After speaking to a poultry farmer HIS definition is he only feeds his chickens organic additive free feed, organic corn, and the land that the chickens feed off of is not treated with pesticides.

Natural - A product containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product. The label must include a statement explaining the meaning of the term natural (such as “no artificial ingredients; minimally processed”).

To find more information about USDA labeling, please visit the USDA website 

Hope that helps and by all means PLEASE COOK WITH THE CHICKEN YOU FEEL COMFORTABLE WITH! I’m not here to tell you what to cook, just how to cook it. wink wink

Now, on to the chicken! This rosemary garlic roasted chicken is one of our family’s go to meals. It’s tender, juicy, insanely delectable, yields more than one meal, and most importantly, everyone loves it.

Rosemary Garlic Roasted Chicken serves 4 to 6

• 4  pound fryer chicken, preferably free range/natural/antibiotic-free
• 3 garlic cloves, peeled
• 2 sprigs fresh rosemary, 5 to 6 inches long
• 1 sprig fresh oregano, 5 to 6 inches long
• 1 1/2 Tablespoons extra virgin olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper

Finely chop the garlic, rosemary and oregano. Place in a small bowl.

To the garlic and herbs, add olive oil, salt, and pepper. Stir to combine and set aside.

Prep the chicken by trussing it. This will help with even cooking but seriously, you can roast a chicken without trussing it. Note: I am a bit dyslexic. I truss a chicken backwards. I have issues, I know. The harder I try to do it correctly I am sent into a wave of confusion and feel like I’m in second grade math class getting my eights and threes confused. Here’s my wrong (but works) way for all of you other dyslexic people: 1. Cut 3 feet of cooking twine. Lay the chicken breast side up with the drumstick feet facing you. Slide the twine evenly behind the wings underneath the chicken. If you have any leftover herbs place them in the cavity. 2. Bring the twine up and forward over the drumsticks. 3. Next, wrap the twine under the feet. 4. Then, wrap the twine back up and over the feet meeting in the middle of the cavity. Tie the twine tight, bringing the drumsticks together.

Of course there is the proper way that I highly recommend : How to Truss a Chicken from Chow.com

With your fingers, stuff a tablespoon of the garlic and herb mixture in between the skin and the breast.

Rub the remaining garlic mixture over the entire chicken. Place the chicken on a rack in a roasting pan. A large cast iron skillet without a rack or a large casserole dish will work as well. Place in the oven and roast for 1 hour and 20 minutes or until the internal temperature reaches 165°F.

Once roasted remove from the oven and allow to stand for 5 to 10 minutes before carving.

OPTIONAL: Make this dish a one-pot meal by combining root vegetables or winter vegetables with a teaspoon of extra virgin olive oil, salt, and pepper in a bowl. Stir to combine and place the vegetables in the roasting pan around the chicken after the chicken has been cooking for 25 minutes. Allow to cook the remaining time with the chicken. In early spring to summer try a combo of potatoes, carrots, and onions. In the fall through winter, try large diced winter squashes such as butternut and acorn, cauliflower, and brussels sprouts.

The most succulent fall-off-the-bone chicken with the crispiest skin. Seriously good.

My favorite thjigs to do with leftover roasted chicken are: Baked Chicken and Artichoke Egg Rolls and Chicken, Leek, and Kale Soup with Black Rice Noodles.

If I was on a deserted island living off of coconuts, seaweed, and fish that I caught with my bare hands because I’m awesome like that, I would constantly be dreaming about this meal. I would make little sand castles in shape of porterhouses, sirloins, and filets and sear them on an open flame while the hermit crabs laughed at my insanity.

I’m not ashamed to say it, I love love love love beef. I also love cows which makes this marriage of passions as wrong as a the Pope drinking straight Kentucky bourbon from a mason jar. Oh well, I’ve made peace with it.

Filet Mignon with Cabernet Cremini Sauce is an elegant and super simple dinner to impress for this Valentine’s Day or any special meal. This rich and flavorful piece of meat pairs well with the bright and earthy sauce with a secret ingredient, veal demi glace – an invaluable cooks’ trick for the most impressive sauces, soups, risottos, and braises. Demi Glace is a French base for sauces traditionally made by combining equal parts of veal stock and sauce espagnole with added vegetables and tomato paste and simmered/reduced for 24 hours. It is an intense natural flavor enhancer that elevates dishes to an entirely different level. I highly recommend having some in stock in your kitchen. A little on the pricey side ($24 – 40$), but it is worth every penny. Because it is concentrated, it will last for a long time and stores up to 6 months in the refrigerator and practically forever in the freezer. I have found Williams-Sonoma has a well balanced one for around $30 (US).

Serve it with: This meal is pretty much unforgettable in my mind and the sauce a good one to remember for practically any cut of steak. I like to pair it with mashed potatoes, wild rice, or in this instance Individual Parmesan and Thyme Scalloped Potatoes, and sauteed spinach, or green beans. A nice dry Cabernet pairs well. Filet Mignon with Cabernet Cremini Sauce  – also known as the steak of love.

Filet Mignon with Cabernet Cremini Sauce serves 2

• 2 8oz filet mignons,* about 2 inches thick
• Kosher salt and fresh ground black pepper
• 1 Tbs + 1 tsp extra virgin olive oil
• 8 cremini mushrooms
• 2 garlic cloves
• 1 shallot
• 1 cup Cabernet**
• 2 sprigs of fresh thyme
• 2 Tbs veal demi glace
• 1 Tbs butter

* If another cut of steak is used, adjust the cooking time according to the thickness of the cut

** A dry, not sweet, red wine can be substituted

Set the filets on the counter at room temperature for 10 to 15 minutes prior to cooking. Sprinkle both sides liberally with salt and pepper.

While the filets are shaking off the chill, so to speak, slice the cremini mushrooms 1/4″ thick and set aside to use in the sauce.

Peel and finely dice the garlic and shallot and set aside to use in the sauce.

In a pan over medium/medium-high heat, heat 1 Tablespoon of olive oil. It is important for a good crust and even cooking time for the pan to be hot before adding the filets. Add the filets and cook for 5 minutes a side and an additional minute each 2″ side. If your pan begins to smoke drastically turn the burner to medium. This will give you a medium-rare filet. Adjust time accordingly to your desired doneness. For well done, stick the filets in a 400° oven for 10 additional minutes. Although I do not suggest this, at all, I understand as my parents and mother-in-law are well done kind of people. The point is to enjoy it, any way you like it.

Once done, remove the filets to a plate and loosely cover (tent) with foil. Now for the sauce. In the same pan that the filets were cooked, add 1 teaspoon of olive oil, cremini mushrooms, garlic and shallots. Saute over medium heat for 2 minutes.

Next, add the wine and using a wooden spoon stir and scrape any browned bits of filet mignon off of the bottom of the pan. Add the thyme sprigs and bring to a simmer over medium-high heat. Simmer for 5 to 8 minutes until the wine has reduced a little.

Add the veal demi glace and butter and stir to incorporate. Simmer for an additional minute. At this point your sauce should be thickened with a nice gloss to it. Taste and add salt and pepper if needed. If you do not have veal demi glace in your posession the sauce will still turn out beautifuly.

To plate, place the filet mignons on plates and generously spoon the Cabernet cremini sauce over.

And if you were feeling a little extra naughty you could always have this for desert. Happy Cupid day.

Parmesan Scalloped Potato Stacks pictured above

Nothing says comfort food like carnitas to this Texas girl. If you are not familiar with the term carnitas, it’s basically what we call slow roasted pulled pork butt with a little spice. If you’ve been around ISMS for awhile you already know my love for carnitas and might have stumbled upon the low-fat crock pot version of poblano and onion carnitas. In their own right, the healthier version is wonderful and great for an everyday meal but when you want to impress or just need that over the top comfort meal, this recipe that I’m about to share with you will do the trick.

Poblano Carnitas on Goat Cheese Polenta is by far one of my favorite meals and a top choice meal to entertain with because I can cook the meat the day before a party and only have the polenta to cook the day of. Also good for an everyday meal the leftover carnitas make great tacos. Rich, savory, and insanely tender, the spices and flavor of these poblano carnitas elegantly blend with the creamy tangy goat cheese polenta for an unforgettable meal.

*Poblano peppers are known for their very mild heat. For entertaining I will add a serrano pepper or use roasted Anaheim (Hatch chilies) in place of the poblano peppers to kick it up a notch. But if my daughter is eating this meal, and it is one of her favorites, I make sure the poblanos are mild before using and cut back to 2 instead of 3.

Poblano Carnitas on Goat Cheese Polenta serves 6 to 8

for the carnitas:

• 3 poblano peppers
• 1 onion
• 3 garlic cloves
• 3 to 4 pound pork butt roast (Boston or sholder)
• 1 teaspoon Kosher salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 Tablespoon canola oil
• 1/4 cup chicken broth
• chopped cilantro and diced tomatoes for garnish (optional)

for the polenta:
Polenta recipe adapted from The Cooking Of Italy circa 1950s

• 4 1/2 cups water plus 1 teaspoon salt
• 1 cup yellow cornmeal
• 4 ounces (weight) goat cheese
• 1 Tablespoon extra virgin olive oil
• salt to taste

Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.

Peel and slice the onion into rings as well.

Peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.

Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.

In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.

Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Holy moly that smells good. Cover and place in the oven for 4 hours. Yeah, I know it sounds like forever (like the government settling on the debt ceiling kind of forever) but it’s worth it.

This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. But if you are planning on serving right away, set it aside and let it cool off a bit.

Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces. It’s ok, I know you want to take a bite. Go ahead….. I was right wasn’t I? That’s what heaven must taste like. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.

For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes. Tip: before you start your polenta, make sure everything else you are serving is complete, there’s some good music or a TV show on, a guest in the kitchen and most importantly a good glass of wine in arms reach. This makes the 15 minutes of continuous whisking go by much faster.

Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil, and goat cheese. Taste and add salt if needed.

Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).

Creamy, tangy, succulent and a little spicy, Poblano Carnitas on Goat Cheese Polenta will soon be a favorite of yours too. Enjoy.

I’ve been excited about this cookbook release for awhile now and when asked to review it was overjoyed to say the least. If you aren’t aware of Food52 yet, it is an on-line food community created by Amanda Hesser and Merrill Stubbs, successful cookbook authors and noted women in the food world. They created a place to give “people from all over the world a way to exchange their ideas and to celebrate each other’s talents.” Food52.com was such a success that Amanda and Merrill created The Food52 Cookbook released recently and published by William Morrow.

The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks captures the amazing talent from the Food52.com community. For 52 weeks, recipe contests were run on the website and the winning 140 recipes create this book. The collection itself is impressive but not at all overwhelming. I think inspiring is a better word to describe the collection because every time I have opened its beautifully photographed pages I want to jump in the kitchen. The recipes are simple to follow but not “dumbed down” and I love that it includes tips for each recipe, an insight to the recipe creator, and a community review of each recipe. Living up to the name, The Food52 Cookbook is organized by seasons, an idea that is not found often in today’s cookbooks. This is how we should cook. Not by what was made and frozen five months ago but what is in season now.

This is not your average “home cook” collection of  recipes but more of an extensive collection of real, whole, and simply beautiful food. With recipes such as Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms; Wishbone Roast Chicken with Herb Butter; Double Chocolate Espresso Cookies; Ricotta and Chive Gnocchi; and Lazy Mary’s Lemon Tart, this is a cookbook for everyone that really loves food and knows the value of cooking a good meal for their friends and family. The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks is definitely one of my favorites that I will be sucked into for a long time.

The Giveaway is now closed and winners have been notified. Thanks for participating!  I’m so in love with this book I want to give you a copy! I have two books, courtesy of William Morrow, to giveaway to two lucky people. This is a must have for the holidays. The giveaway will end at noon (central) on Monday, November 28, 2011. Two winners will be chosen by random.org.

To enter do one or all of the following:

• Leave a comment at the end of this post telling me what your favorite dish to cook for the holiday is.
• Tweet the following: “A must have for the holidays! Enter to win the new Food52 Cookbook from @smonkeyslippers http://su.pr/2yZnjS ” Leave a separate comment saying you did
• Like InSockMonkeySlippers on Facebook. If you already do that works too! Leave a separate comment

Good Luck!

There is nothing more simple to make that produces such an elegant outcome than a compound butter. It is one of my favorite little tricks for entertaining and always adds a pop to a dish. Placing a small bowl of compound butter on a holiday table brings an extra bit of glamor to a meal and will have your guests talking. A compound butter is basically a butter with added ingredients that produces a flavored butter and can change a meal completely! Practically anything can be combined with softened butter and it takes only minutes.

Recently, I was asked by Kerrygold, the makers of pure Irish butter and cheeses, to create a usage for their new Kerrygold Naturally Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter as part of a contest between a few selected food bloggers. Naturally I said yes. I mean how could anyone say no to butter? And Kerrygold isn’t just any plain butter but an all-natural butter that uses milk from grass fed cows.

Their new Naturally Softer Pure Irish Butter is unlike that of many soft spreads out their that contain oils and additives. Kerrygold just contains two ingredients: cream and salt and I have found with it’s smooth consistency it is perfect to use for a compound butter. Their new Reduced Fat Pure Irish Butter is just as good and great to use for a compound butter as well. With 25% less fat than traditional butter and 50% less sodium, Kerrygold’s Reduced Fat Butter is a wonderful choice if you are cutting down on fat and sodium but still want natural ingredients (just cream and salt) and delicious butter flavor. The taste of both Kerrygold Softer Pure Irish Butter and Reduced Fat Irish Butter is unbelievable!

Now lets get onto those compound butters, shall we? Like I said earlier a compound butter can be made with your favorite flavors and spices. Here are two intensely delicious butters to add a kick to practically anything you would use butter with. The first compound butter is a Pumpkin and Spice Compound Butter. Perfect for the holidays or an indulgent treat on breads, pancakes, waffles, or french toast. The second is a reduced fat Roasted Garlic and Herb Compound Butter that will add falvor and depth to sauteed, grilled, or roasted meats, seafood, and vegetables without the extra fat.

*cooks note: today I’m using both Kerrygold Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter that come in 8 ounce tubs. One 8 ounce tub equals 2 (4oz) sticks of butter.

Pumpkin and Spice Compound Butter makes 8oz

• 1 tub (8 ounces) of Kerrygold Softer Pure Irish Butter
• 2 1/2 Tbs pumpkin puree, fresh or canned
• 2 Tbs brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp fresh ground nutmeg (1/4 tsp if using dried ground nutmeg)

Serve immediately or store in an airtight container in the refrigerator. To serve, spread on warm toast, bread, bagels, french toast, waffles, the possibilities are pretty much endless and the outcome is incredible.

…now for the Roasted Garlic Herb Compound Butter.
Just give me a loaf of bread and a knife.

Roasted Garlic and Herb Compound Butter makes 8 ounces

• 1 head of garlic
• 2 Tbs fresh thyme, chopped
• 1 Tbs fresh parsley, chopped
• 1/2 Tbs fresh oregano, chopped
• 1 tub Kerrygold Reduced Fat Pure Irish Butter (8 oz)

Serve right away or store in an air-tight container in the refrigerator.

Try this Roasted Garlic and Herb Compound Butter on grilled or sauteed vegetables, meats and seafood, and pasta for a light meal or on toasted bread for an insanely good garlic bread. Enjoy!

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Kerrygold. I was not required to write a positive review. The opinions I have expressed are my own. 

First of all, lets all thank Julia Child and Dorie Greenspan for teaching us you can stuff practically anything in a pumpkin, cook it, and have an insanely delicious and impressive meal. Second of all, who is as obsessed with fall vegetables like butternut squash and pumpkin as I am? Love, love, love, me some pumpkins Charlie Brown.

Stuffed pumpkins are very simple to make. Serve in multiple small pie pumpkins or 1 large sugar or Cinderella pumpkin. Just takes a few minutes to prep and then throw it in the oven for about an hour. I love this recipe because it’s healthy, fun, and can be treated as a side or a main dish. And picture how beautiful a wild rice, apple, and cranberry large stuffed pumpkin (minus the ground turkey) would be as a side at your Thanksgiving table? Yeah, that would get you out of the dog house with the in-laws.

Sweet and savory, these Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins is the perfect fall meal for everyday, an upcoming holiday, or dinner party. I will warn you though, the resident 3 year-old was not as impressed with this particular pumpkin and opted for a bowl of peas instead. The Husband on the other hand ate almost 2 whole pumpkins.

Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins
makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin
serves 4 to 6 as a meal 

• 3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
• 1 yellow onion
• 3 cloves garlic
• 1 Tbs extra virgin olive oil
• 1/2 tsp Kosher salt
• 1/2 tsp ground black pepper
• 1 pound ground turkey
• 1 large Granny Smith Apple (about 1 1/2 cups diced)
• 3/4 cup dried cranberries
• 3/4 cup walnut halves
• 3 cups cooked wild rice or wild rice/brown rice mix*
• 2 Tbs fresh sage, chopped or 1 Tbs dried sage
• 1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
• 1/2 cup low-sodium chicken or turkey broth

Oh, what a busy weekend I’ve had. It was Mia’s 3rd birthday, my brother Michael came home on leave from his first tour in Afghanistan, there were family parties galore, and then there was Halloween, of course. All of this going on and the whole time I had the thought of this recipe in my head using my favorite cut of pasta, linguine and my favorite fall vegetable, butternut squash. Recently, Dreamfields Pasta asked me to create a “one pot” recipe using Dreamfields Healthy Pasta and I figured there was no time like the present to try out a recipe while the whole family was under one roof.

Dreamfields Healty Pasta is a unique pasta line that has a 65% lower glycemic index and twice the fiber than regular pasta, making you feel full longer. With only 5 grams of digestible carbs, Dreamfields helps limit the rise in blood sugar levels that normally occur after eating regular pasta. Thus creating a healthier pasta option in your meal plan.

With a delicious taste and texture, Dreamfields was a hit in our family especially with this One-Pot Butternut Squash with Linguine with Kale. Simple and delicious this is now a one of our favorites for fall. It is even Mia, the resident 3 year-old, approved. You can find more information about Dremfields Pasta at  www.dreamfieldsfoods.com, on Twitter, or Facebook.

Dreamfields Pasta would like to give one of ISMS’ readers a few boxes of Dreamfields Healthy Pasta to try for yourself! To enter just leave a comment on this post telling us what your favorite pasta dish is. The winner will be choosen randomly on Tuesday, November 8th, 2011 at noon central time. The winner will be notified by e-mail. U.S. and Canadian residents only, please. The giveaway is now closed and the winner notified. Thanks for participating!

Butternut Squash Linguine with Kale serves 8

• 1 box linguine (13.25 ounces weight), I’m using Dreamfields Linguine
• 1 tsp extra virgin olive oil
• 2 cloves garlic, peeled
• 1 bunch kale, preferably flat leaf
• 1 1/2 cups butternut squash puree, fresh or 1 can
• 4 ounces cream cheese*
• 1/4 cup milk*
• 1/4 tsp nutmeg, fresh or ground
• 1/4 tsp sea salt
• 1/8 tsp ground pepper
• 1 cup broken walnut pieces
• 1/2 cup Parmesan cheese, grated
• 2 Tbs fresh sage, chopped

Sometimes a sandwich is so good that you have to talk about it. This one comes from the one and only Martha Stewart team and I thought I’d share.

It’s simply a little ham, pear, gruyere and arugula…

pressed together (don’t you love my expensive and top of the line panini press?)…

to form one of the most delicious, mouthwatering, salty and sweet, heavenly sandwiches on this planet. This is now one of Mia, the resident 3 year-old’s, favorites.

For the recipe visit: Pressed Ham and Pear Sandwiches

A while back I received a box on my doorstep that was full of mushroom delicacies form FungusAmongUs {the organic mushroom people} and I was extatic to try out all of these delicacies. If you haven’t heard of or seen FungusAmongus in Whole Foods and other leading markets, they are the leader in delectable, exotic organic and wild crafted mushrooms and mushroom products. The FungusAmongus product line has an extensive varity of unique mushrooms; three Certified Organic Mélange Seasoning and Rub Marinades; a line of three Certified Organic gourmet Soup Mixes; and an Italian truffle line. All of which can be found in various markets and online at FungusAmonUs.com. Great name, don’t you think.

We love mushrooms in this family but living in an area where produce variety is scarce, I was happy to be introduced to this company and their line of products.  My taste buds where almost overwhelmed with anticipation as I opened the box that contained FungusAmongus’ Organic Porcini Powder, Fiesta Blend Organic Mushroom Melange, Mediterranean Blend Organic Mushroom Melange, Balsamic Vinaigrette Infused with White Truffle, and Natural Morel Mushrooms. It was time to get to work.

I tried the Organic Porcini Powder first and was amazed at how fresh the powdered smelled. I think mushroom powders are something underused in the kitchen. A simple tablespoon of a porcini powder for example on baked, grilled or seared meats can give a dish a burst of wonderful flavor. I used 2 tablespoons of this porcini powder combined with 1 teaspoon rosemary, 1 teaspoon sage, 1 tsp Kosher salt, and 1/2 tsp ground pepper to make a rub for 2 pork tenderloins. Roasted in a preheated 425°F oven for 30 minutes and we had a fabulous meal.

Next, I tried the Fiesta Blend Organic Mushroom Melange and the Mediterranean Blend Organic Mushroom Melange, a blend of dried mushrooms, herbs, and spices without any preservatives or added salt. The Fiesta Blend is organic dried Shiitake mushrooms blended with vegetables and spices that added a very pleasant kick to sauteed vegetables. And the Mediterranean Blend is organic dried Porcini mushrooms blended with Mediterranean spices. This was exceptionally good in olive oil for a bread dipper and surprisingly tasty in individual spinach quiches with parmesan shavings that I made in a muffin tin. I found both of these are great flavor boosters for practically anything.

The Balsamic Vinaigrette Infused with White Truffle was also a treat and I found it to be a pleasing mixture of flavors with an abundant note of white truffle. We actually used it as a bread dipper but found it to be a good marinade and salad dressing.

The Dried Natural Morel Mushrooms were definitely a winner. The flavor was outstanding for a dried mushroom and when hydrated and cooked made a meal that the husband said he wanted over and over again.

The verdict for FungusAmongUs… two slippers up. Even the resident three year old enjoyed almost everything. Everything was fresh with abundant flavor and I would certainly recommend any product from them. I found myself kicking myself for not using dried mushrooms more often in my cooking as they add flavor to practically any dish and can be used in so many ways, especially when fresh mushrooms are not available or not in season.

The Giveaway is now closed and the winner is Kim!

FungusAmongUs and I want you to taste the power of dried mushrooms as well. Enter to win a full set of the Melange spice blends (Fiesta, Mediterranean and Pacific). Giveaway ends at noon (central time) on October 26th 2011 and the winner will be notified by e-mail. U.S. and Canadian residents only please.

Four ways to enter:

1. Leave a comment at the end of this post telling us your favorite way to use mushrooms in a recipe or how you plan to use these spice blends.

2. Like ISMS on Facebook and leave a comment here

3. Follow ISMS on Twitter and leave a comment here

4. Like FungusAmongus on Facebook (they post some great recipes) and leave a comment here