Blueberry & Brie Salad with Puff Pastry Croutons | Food Wine Conference 2016 #FWCon

If you've seen the last few posts I've published, you might be wondering why the heck I'm so excited about attending the Food Wine Conference next month in Orlando. {You might also be wondering if I ever eat anything other than cheese, bacon and dessert. I do, I promise.}

Well, let's start with the two main reasons: FOOD. WINE.

All kidding aside, this will be my second year attending this fantastic conference, but my first time going as a brand ambassador {which basically means that I'll be helping one of our amazing sponsors promote their brand while I'm mingling, learning, sipping and noshing}. Finding out about the conference last year came at the perfect time for me. I was learning to juggle the work-from-home blogging thing with the mama-to-a-6-month-old thing, and quite frankly, I was feeling creatively depleted. {And sleep deprived. Let's not forget that.}

At the very last minute {and at the prodding from my friends Shaina & Sloane}, I decided that maybe a weekend at this conference would reinvigorate me and help me regain my "spark." And it did! 

It's hard not to get excited about what you do when you're surrounded by a ballroom-full of talented and successful people who are willing to share their secrets with you. Also, the eatin' at these things isn't too bad either! {wink, wink!}

Last year's Certified Angus Beef dinner.

I always love food blogging conferences because it's a great place to connect with others who share my passion for food and writing, and it's also nice to meet face to face with the representatives from the brands that sponsor these events. So much of what we do is shared via social media, email and other technology that it's refreshing to be able to look your colleagues in the eye and relate on a human level. It's all about building relationships.

One of the reasons I enjoy FWCon in particular is because I feel like Isabel herself {the founder & creator of the Sunday Supper Movement & FWCon} builds the experience based on her knowledge as a successful food blogger and business person. Every last detail -- from the dining experiences to the selected speakers -- make you feel like she sat down and said, "What would make a conference fun and exciting for me? What would I want to learn?" And it's precisely that personal touch that makes FWCon feel warm, friendly and comfortable for both seasoned bloggers and newbies alike.

All smiles while learning with my blogging buddies! Photo credit: Ashley Hamon Photography

A whole lot of learning takes place at these things with tips coming from the pros themselves, with sessions covering all of the skills and strategies that are needed to stay relevant in today's busy, ever-changing world of digital media. But all that serious information is tempered with tons of lighthearted fun, too! Let's not forget all the snack breaks and all-out feasting that take place throughout the whole weekend. This thing is made for "foodies" after all!

It's not all business at FWCon! Photo credit: Ashley Hamon Photography

Whether you're new to the food blogging world and are looking for an opportunity to sharpen your skills or a long time blogger who is seeking to connect with colleagues, this conference is for you! Good news... you can still join in the fun by purchasing tickets today. {Use code THEKITCHENPREP and receive $50 off your ticket.}

I can't wait to dig into this year's Food Wine Conference... hope to see you there!

Photo credit: Ashley Hamon Photography

. . . . . . . . . . . . . . . . . . . . . 

As I mentioned a few times, the Food Wine Conference is never short on, well... food! Last year, I found myself seeking some greens amidst the dessert tables, cocktails and poutine bar. So, in preparation for all the feasting, I'm gearing up for this year's conference with a salad! 

This Blueberry & Brie Salad with Puff Pastry Croutons is a riff on one of my favorite rich, creamy appetizers: Brie en Croute. You know what I'm talking about -- a wheel of brie wrapped in puff pastry and baked until it's ooey & gooey in the center. 

How do you turn a leafy salad into a mouth-watering version of this decadent appetizer? With puff pastry croutons, of course! I don't know why I never thought to turn puff pastry into croutons before... they're so buttery and flaky, and surprisingly simple to make with a package of store bought puff pastry dough. Genius.

Sometimes Brie en Croute is served with a layer of jam or a fruity compote topping to add an element of sweetness to savory dish. In this salad, fresh blueberries give a pop of freshness to the otherwise savory ingredients. And yes, it's nice to know that you're balancing out the little bit of "naughty" in this salad with a handful of antioxidant-rich blueberries! 

Wish Farms, a 3rd generation family-owned and operated produce company, will be among this year's conference sponsors, and they're hosting a recipe contest looking for delicious ways to use blueberries in salad form. I'd say this salad is my new favorite way to add blueberries to the mix! 

Give it a try the next time you're looking for a way to jazz up your salad game!

Disclosure: I received my FWCon ticket at a discounted price in exchange for my participation as a brand ambassador. Using my discount code in purchasing your ticket will also earn me a commission. 

Blueberry & Brie Salad with Puff Pastry Croutons

1 bag of your favorite salad mix

1 pint Wish Farms blueberries

About 4 ounces brie cheese, cut into small cubes

1/2 cup candied pecans

Puff Pastry Croutons {see directions below}

Lemon, Honey & Thyme Vinaigrette {see recipe below}

Make Puff Pastry Croutons:

1/3 sheet of puff pastry from a store bought package

Water

Favorite seasoning {I used a Garlic & Herbs seasoning grinder and salt}

1. Preheat the oven to 400 degrees. Prepare a baking sheet by lining with a piece of parchment paper.

2. Unfold 1 sheet of slightly thawed puff pastry from the package, placing on parchment. Cut one third of the sheet, and save the rest for another use. {Or you could use the whole thing, but it would make a LOT of croutons!}

3. Brush the puff pastry with a bit of water to moisten slightly, then sprinkle with desired seasonings.

4. Use a pizza cutter or sharp knife to cut the puff pastry into tiny squares -- you can make them as big or small as you'd like, but remember that they will puff up significantly when they bake.

5. Bake for about 12-14 minutes or until they're golden brown and puffed. Set aside until ready to use.

Make Vinaigrette:

1/2 cup olive oil

1/4 cup lemon juice

2 tablespoons honey

1 teaspoon Dijon mustard

1/2 teaspoon thyme

1. Whisk all ingredients together in a small bowl. Set aside until ready to use.

Assemble Salad:

1. In a large salad bowl, toss salad mix with vinaigrette to taste until lightly dressed. 

2. Add blueberries, brie and pecans and toss to combine.

3. Sprinkle puff pastry croutons over top. 

Makes a great accompaniment to a dinner entree or a more substantial lunch served with a grilled chicken breast. 

Pimento Cheese Stuffed Cornbread

That whole "twist on a Southern classic" thing I mentioned last week got my wheels turning, and all I've been able to think about are amped up Southern recipes. Plus, my husband and I are planning an anniversary trip to Charleston in June and I've been falling asleep with visions of shrimp & grits dancing in my head. {Much better than sugarplums, in case you were wondering.}

It's only natural that this week my recipe development has gone "South", inspired by some of the most mouthwatering dishes you can find this side of the Mississippi.

The folks who have planned and sponsored this year's Food Wine Conference in Orlando have really asked us to step it up with creativity for their recipe contests, and I'm determined to try my best to deliver! As I mentioned, I already entered the #BreakTheRouxles contest with my Bacon Lattice-Top Peach Pie a la Mode with Bourbon Sweet Tea Syrup. No sooner had I submitted my recipe, another opportunity popped up, this time from Florida Dairy Farmers, a platinum sponsor for FWCON 2016.

Since I love a good recipe challenge, I decided to roll up my sleeves and see what kinds of dairy-filled delights I could come up with for this entry.

My initial thoughts were along the lines of ice cream, pudding and mac & cheese, but they all seemed too obvious and not quite challenging enough for what I had in mind. And then, like all great ideas, I imagined combining two ridiculously delicious foods into one mind-boggling recipe...

... and Pimento Cheese Stuffed Cornbread was born. {And the angels sang a hymn and hit the treadmills in preparation.}

I mixed it all up, slapped it in a pan and prayed for the best. {Literally because I should have used a slightly bigger pan and I was worried the entire time that it would overflow all over my oven. It didn't.} I'm happy to report that my idea worked out. Oh so well.

Tender cornbread employs the element of surprise by harboring a savory Pimento Cheese spread filling in its center. Though I was a little annoyed at first that some of the cheese oozed from the sides as it baked up, the crisp burnt cheese edges {you know, like the ones you fight over on a casserole dish of mac & cheese} turned out to be one of my favorite parts. Truth be told, my original plan was to bake this up as corn muffins with the filling in the center of each, but on a time crunch, I took the easy route and made it a one-pan recipe. And I'm not one bit sorry.

Straightforward dairy-filled delightfulness. Oven. Mouth. Belly. {Thighs.} Done.

Serve it as a side to chili, soup, or whatever your little heart desires. It's a winner for sure.

Pimento Cheese Stuffed Cornbread
Yields 16 squares 

For Pimento Cheese:
1 1/2 cups sharp cheddar cheese
1/3 cup mayo
1 tablespoon grated white onion
1 teaspoon Worcestershire sauce
1/4 cup diced pimentos
Pinch of salt
Pinch of pepper
Pinch of cayenne pepper

1. Combine all ingredients in a large bowl. Set aside until ready to use {or refrigerate if not using right away}.

For Cornbread:
1 cup cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk {I used whole, but you can use whatever you'd like}
1 teaspoon white vinegar
1/4 cup plain yogurt
1 egg, beaten
1 {8 tablespoons} stick melted butter

1. Preheat the oven to 350 degrees. Line a 9x9 inch pan with parchment or foil and grease the sides. {Alternatively, you can use a 9 inch seasoned cast iron skillet.}

2. In a large bowl, combine all the dry ingredients. Whisk to combine.

3. Create a well in the center of the dry ingredients, and add the wet ingredients. Stir to combine until everything is well-mixed and fully incorporated, but try not to overwork the batter.

4. Ladle half of the batter into the prepared pan or skillet. Gently add the Pimento Cheese mixture to the top of the first layer, spreading it carefully to cover the batter evenly.

5. Scoop the remaining batter on top of the Pimento Cheese mixture and spread with an offset spatula making sure to cover the cheese layer completely.

6. Bake for about 40-45 minutes until the top begins to brown* and a skewer inserted into the cornbread comes out mostly clean with just a few moist crumbs.

7. Remove from oven and allow to cool for at least 30 minutes before trying to remove from pan. Once removed, cut into squares {it's pretty rich, so small squares will do!} and serve warm.

*If your top browns too quickly, lightly tent a piece of foil on top as it bakes through to protect the top from burning.

Cheesy Couscous-Crusted Chicken Tenders with Creamy Salsa Sauce | Sargento Cheese

I'm going to be completely honest and say that competition shows are not my favorite part of Food Network. I find them slightly irritating and can only watch a few minutes at a time before I'm over it. If I want to watch people scramble down grocery store aisles, I'll head to Costco on a Sunday morning.

BUT... there is something about the show Chopped that sucks me in every time. Maybe it's the anticipation of what will be lurking in the mystery basket. Perhaps it's the way the judges deflate the egos of some of the overly-confident chefs that strut in from their top-notch kitchens. I don't know what it is, but I find myself glued to the edge of my seat when I come across an episode.

Will someone lose a finger? How will they use those goat brains in the dessert round?? ARE THEY GOING TO FINISH IN TIME?!

I can get myself pretty worked up, short of yelling at the television screen like I'm watching a high-stakes football game.

I'm almost certain I'd have a meltdown in the Chopped kitchen and find myself in the corner by the ice cream maker curled up in the fetal position while Scott Conant sneers at me from his seat. Something about red onions, he's yelling... :::shudders:::

Anyway, I always thought it would be sort of fun to try my hand at a Chopped-style cooking project... but in the safety of my kitchen. And wouldn't you know it? Sargento® is hosting a friendly little competition called "Chopped at Home", where they're asking you to get creative with their Off the Block Shredded Cheese and come up with a dish worthy of the grand $10,000 prize!

The recipe must contain these items from the "Mystery Basket":

-Sargento® Off the Block 4 Cheese Mexican
-Boneless chicken tenders
-Couscous
-Salsa

Armed with the required ingredients, I headed to the kitchen and came up with this: Mexican Style Couscous-Crusted Chicken Tenders with a Creamy Salsa Sauce.  And believe it or not, they were quite delicious! 

Tossed together with Sargento Off the Block 4 Cheese Mexican, couscous makes a unique coating on these seasoned tenders. The  Though they're flavorful enough on their own, I used the salsa to create a creamy, tangy dipping sauce made with plain yogurt. The best part of this meal might just be the quick prep and easy cleanup -- fabulous when the clock is running out or on any busy weeknight!

So... what would you make with these 4 ingredients? I'm dying to know!

Give it a shot and submit your entries over at the Chopped at Home Challenge page, and you might just find yourself with an extra $10,000 in your pocket!

Meanwhile, make sure to try out my dish... I hope it's one for the dinner table and not the "chopping block!" ;)

Cheesy Couscous-Crusted Chicken Tenders with Creamy Salsa Sauce

For tenders:

1/3 cup cooked couscous {follow package directions}, cooled
1/3 cup Sargento Off the Block 4 Cheese Mexican Shredded Cheese
2 tablespoons chopped fresh cilantro, divided
 1 package boneless chicken tenders
Pinch of salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin

For Creamy Salsa Sauce:

1/3 cup plain low-fat yogurt {Greek-style, if you'd like a thicker sauce}
2 tablespoons mayonnaise
1/2 cup favorite store-bought salsa


1. Preheat oven to 400 degrees. Prepare 2 baking pans by covering with foil and spraying one with non-stick spray. Set aside.

2. On the unsprayed pan, toss together cooked couscous, 1 tablespoon of cilantro and shredded cheese until uniformly mixed. Set aside.

3. Season chicken tenders with salt, onion powder & cumin. With tongs, place each chicken tender in the couscous mixture and roll around until fully coated. This may take a little bit of pressing to adhere the mixture. Place coated tenders on sprayed baking pan. Repeat until all tenders are coated.

4. Bake tenders for 18-20 minutes or until cooked through. The coating should start to become golden in some parts.

5. Meanwhile, in a small bowl whisk together yogurt, mayonnaise and salsa. Pour into a serving bowl and serve along side hot chicken tenders.

A side salad or avocado & tomato salad would make this a great meal!

Product Info: Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!

This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

Hellmann's "Opa!" {Greek Style} Chicken

I recently found out that Hellmann's brand and I have something in common: We both believe that great meals start with real, quality ingredients.

I can't deny that you will find way more decadent desserts around here than I care to admit. If you're trying to watch your figure {or get ready for bikini season} you may not want to go clicking around in these archives. You got me there.

But if you take a close look, almost all of the recipes I share around here are made completely from scratch.

You know why? So I can rationalize eating more of them know exactly what's in them.

That's important to me because I love food... and I like it even more when it's "real". Imagine that.

Sadly, I can't take the credit for this concept. Hellmann's {and grandmas all over the world} have been doing this for 100+ years. And if that doesn't call for a celebration, then I don't know what does.

In order to mark this momentous milestone year, Hellmann's has teamed up with Chef Mario Batali to show that -- while they're certainly no newbies to the food scene -- their product never goes out of style.

Like the Jackie O. of condiments.

Hellmann's has been around long enough to have gained a great reputation and star in some of your all-time favorite recipes. And the best part is, its classic flavor works great with updated versions of your best-loved dishes.

To demonstrate its versatility, Mario {we're on a first name basis now} whipped up a few old school recipes with a new school twist to show just how adaptable and relevant Hellmann's has remained over their century of existing.

I got a sneak peek at what Mario did with some old favorites, and let me tell you, it was enough to inspire me to get into the kitchen and try my hand at some spin offs on his innovative dishes.

I took Mario's sassed-up version of Favorite Parm Chicken and sent it on a flavor-trip to Greece! Fragrant basil and mint, Kalamata olives, tomatoes, peperoncini, and feta cheese make this dish anything but ordinary. Using Hellmann's Light Mayonnaise keeps the chicken from drying out, making each bite juicy and delicious {and a little more figure friendly}!

{Note: I know some of you are not fans of the idea of mayo. Neither is my husband... but he had zero complaints about this dish. I urge you to give it a try!}

Feeling inspired to create your own twist on a Hellmann's classic? Click here for ideas and enter your recipe for a chance to win a trip to NYC and a seat at Mario's table for a centennial celebration!

Disclosure: I was selected for this opportunity through Yummly's Brand Partner Blogger Network and will be compensated for this post. As always, the opinions written here are all my own! :)

Hellmann's "Opa!" Chicken
Adapted from Chef Mario Batali & Hellmann's

4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon oreganoew
1 teaspoon dried basil
1 teaspoon dried, crushed mint
1/2 cup Hellmann's Light Mayonnaise {or Mayonnaise Dressing with Olive Oil}
1/4 cup, plus 1 tablespoon  reduced fat feta cheese, divided
1 tomato, diced
1/4 cup Kalamata olives, pitted and chopped
4 peperoncini peppers {stems removed}, chopped
Optional: 4-5 fresh basil leaves, chopped
              4 lemon wedges

1. Prepare a sheet pan by covering with foil. Preheat the oven to 425 degrees.

2. In a small bowl {or a ziptop bag}, combine salt, pepper, dried basil, and mint. Season chicken breasts evenly with mixture, on both front and back.

3. In a medium bowl, add mayonnaise and 3 tablespoons of feta cheese.  Stir to combine.

4. Dip chicken breasts in mayonnaise mixture to coat evenly, or spread mayonnaise mixture evenly with a spoon or silicone basting brush over each chicken breast. {Make sure to do both sides.}

5. Bake for 15-20 minutes {depending on thickness of chicken breasts}, until cooked through and juices run clear.

6. Remove from oven and top with tomato, olives, peppers, and basil if desired. Sprinkle with remaining feta cheese. Squeeze fresh lemon juice over top {or serve with lemon wedges}, if desired, and serve hot.