Rhubarb Nut Bread

I recently posted a photo of myself and one of the GIANT rhubarb leaves from my garden on Facebook. At the time, I ask my visitors for their favorite rhubarb recipes - I’ve got enough for every recipe out there! Many were kind enough to send me their best-loved, tried-and-true, blue-ribbon-winner rhubarb treats.

From fruit leathers to sauces, pies to puddings, and bars to breads, I’ll never have to ask myself “What am I going to do with all this rhubarb?!” again!

Here’s the first of many recipes I’ll share. This one comes from Bonnie - thank you!

Rhubarb Nut Bread

Ingredients:

• 1-1/2 cup firmly packed brown sugar

• 2/3 cup veg. oil

• 1 egg

• 1 cup buttermilk

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp vanilla extract

• 2-1/2 cups flour

• 1-1/2 cups fresh rhubarb stalk, cleaned and diced

• 1/2 cups chopped walnuts or pecans

• For Topping:

  • 1/2 cup sugar

  • 1/2 tsp cinnamon

  • 1 Tblspn softened butter

Directions:

1. In a small mixing bowl, combine dry ingredients: flour, salt and baking soda.

2. In a large mixing bowl, combine wet ingredients: brown sugar, oil, buttermilk, egg, and vanilla, blend well.

3. Add dry mixture to large bowl, stir to combine and add diced rhubarb and nuts.

4. Pour into greased and floured bread baking pans.

5. Blend the Topping ingredients in a small bowl with a fork, sprinkle over tops of bread batter.

6. Bake at 325 degrees approximately 50-60 minutes or until toothpick inserted in center comes out clean.

7. Cool, slice, and enjoy with a cup of tea!!!

Yukgaejang (Korean Beef Stew with Fiddleheads)

Gosari is the Korean term for dried fernbrake - or fiddleheads - the tightly curled new fronds of the common Bracken Fern.

Fiddleheads have been prepared and eaten on several continents for hundreds, or perhaps thousands, of years. But there are some precautions you should take with it.

Within bracken fern lurks a substance called ptalquiloside. It’s a known carcinogen, and therefore, NOT our friend, but because it is 1) water-soluable, and 2) breaks down in warmer temperatures, steps can be taken to greatly reduce the levels of this harmful stuff in your hard-earned harvest.

First, you should soak the fiddleheads in cold water for several hours, changing the water often. Second, at some point in the preparation process you should boil bracken fern in salted water for 30 minutes or longer, making it both tender and safer for consumption.

That said, I encourage you to do your research and decide yourself what your comfort level with this is. I’m told that different fern varieties, such as the Lady Fern, contain less or even no ptalquiloside, so perhaps you could educate yourself and use only those types if there is lingering concern.

Kimmy and I harvest the traditional Bracken Fern, soak it, dehydrate it, store it in air-tight baggies and for months following, boil to reconstitute and then use and enjoy it in dishes like Bibimbap (Rice Topped with Vegetables) and Yukgaejang (Beef Stew with Vegetables.)

I’m going to share her recipe for Yukgaejang with you. We enjoy it so much and I think you will find it an enjoyable way to celebrate your adventurous experience!

Korean Yukgaejang

Ingredients:

• 2 Tablespoons sesame oil

• 2 Tablespoons gochugaru (red chili pepper flakes)

• 1/2 large yellow onion

• 2 Tablespoons minced garlic

• 1 cup rehydrated gosari

• 8-10 cups beef broth 

• 8 ounces Korean radish,  cut into chunks

• 3 shiitake mushrooms, sliced (other mushroom varieties may also be used.)

• 1 teaspoon (or more) gochujang ( chili pepper paste)

• 1 teaspoon doenjang (fermented soybean paste)

• 2 tablespoons guk ganjang  (soup soy sauce)

• 2 bunches scallions, sliced

• salt and pepper

Directions:

1. Place dried gosari into a small pot and cover with water. Bring to a boil over medium-high heat and boil for 30 minutes or longer.

2. Rinse in cold water, drain and cut into 3-4 inch lengths. Set Aside.

3. Put 2 tablespoons of sesame oil on the bottom of a large stock pot, heat and add the gochugaru chili pepper flakes. Cook over medium-high heat until the oil begins to turn red from the pepper flakes, turn down to medium then add the onion and garlic; saute until the onion is translucent. Do not burn the chili flakes.

4. Add the gochujang chili pepper paste, and doenjang soybean paste to mixture. (More or less chili paste can be used to create desired level of spice.)

5. Add beef broth, shredded beef, radish, mushrooms, gosari (fiddleheads,) and guk ganjang soup soy sauce. Stir to combine.

6. Boil over medium heat, covered, for 20 minutes.

7. Add scallions and boil for another 10 minutes.

8. Season with 1 teaspoon salt (or more) and pepper to taste.

9. Serve with rice.

Dried and packaged gosari is readily available at Korean markets and since you’ll probably be making a trip to one for several of the ingredients, you could elect to skip the harvesting expedition and go right to making and enjoying this dish!

Strawberry "Poke" Cake

I posted this picture of the strawberry poke-cake I made and served on Easter, to my Facebook page… and received many requests for the recipe after doing so. I wish I could take credit for coming up with the idea, but it’s been around for some time and is already pretty well known.

For those who have never been introduced, here’s the basic gist. A light, moist, refreshing desert with fresh strawberries as a bonus! I am always one to improvise based on what I have on hand, or if I think I might like to change things up a bit, and I encourage you to do the same.

Cream cheese frosting is a departure I made from the recipe when it was given to me. I think whipping cream is what’s traditional. Do what you think you’ll like best!

CAKE

Ingredients:

• 1 box white, yellow (butter,) or even strawberry flavored box cake mix

• eggs, oil and water as called for on the box

• 1 (3 oz.) box Strawberry Jello

• 1 cup boiling water

• cream cheese frosting

• sliced strawberries, for garnish

Directions:

1. Prepare cake batter according to the packaging directions:

2. Pour into greased 9x13 inch baking pan and bake, again, according to box directions.

3. Remove from oven. Let cool 30 minutes.

4. Using the handle of a large wooden spoon, poke holes all over the cake.

5. In a medium bowl, stir together jello mix and boiling water until jello dissolves completely.

6. Carefully pour mixture evenly over the top of cake. Cover with plastic wrap and place in fridge to chill for 2 hours or until Jello is firm and set.

7. Remove from refrigerator and ice with cream cheese frosting (recipe below,) garnish with sliced strawberries.

8. Serve immediately, or return to refrigerator until served.

CREAM CHEESE FROSTING:

• 1/2 cup butter, softened

• 8oz cream cheese

• 4 cups powdered sugar

• 2 tsps vanilla extract

Directions:

1. Combine softened butter and cream cheese in medium bowl: beat on medium speed until well blended.

2. Add powdered sugar and vanilla. Beat until creamy.

Zucchini Fritters

I recently hosted a cooking demonstration on a big boat in a bigger sea.

It was a cruise ship actually, and I was in the middle of the Caribbean, chatting away to a group of Delilah enthusiasts about my kids, my life, my farm, and my love of cooking!

I shared my Zucchini Fritter recipe with everyone, and then we taste-tested the result! Mmmmm.

Perhaps it was the excitement, the sea air, the energetic participants… but oh my, they were delicious if I do say so myself!

It will soon be zucchini season, so here’s the (easy!) recipe if you feel like giving them a try:

Ingredients:

• 2-3 medium zucchini, grated

• 1 small to medium onion, finely diced

• 1/3 cup all purpose flour

• 2/3 cup Panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 2 large eggs, beaten

• 3 cloves garlic, minced (or 2 tsp garlic powder)

• salt, freshly ground black pepper, and paprika to taste (or use about 2 teaspoons of seasoning salt)

• 4 tblsp olive oil

Directions:

1. Place grated zucchini and diced onion in middle of a square of cheesecloth, or a clean kitchen towel, and squeeze to drain as much moisture from the vegetables as you can. Set aside.

2. In a large bowl, combine flour, Panko, Parmesan cheese, garlic, salt, pepper, paprika (or garlic powder and seasoning salt,) then add the zucchini and onion and stir well.  

3. Add the 2 beaten eggs to the batter just before frying, and mix until evenly combined.

4. Working in batches, heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Gently drop mounds of the zucchini batter into the skillet, about 2 heaping tablespoons at a time; flatten slightly with the back of a spatula.

5. Fry until cooked through and golden brown; approximately 2-3 minutes per side. Remove to paper towels, then to serving dish.

6. Serve warm as an appetizer, side, or light lunch/brunch. Use your favorite aioli sauce or plain yogurt for dressing.

Happy Pi Day!

Ok, not exactly A pie, but then again, pie isn’t exactly pi, so let’s dispense with technicalities, and say it’s a wedge, from a circle, which is from whither pi derives. (You’ve caught on by now that no mathematician am I!)

What I offer you here, my pi and pie loving friends, are hand pies. No more mess, or (in my house) arguments over whether someone is dipping inside the un-cut portion of the pie to pull out more filling than they deserve.

These are flakey, buttery, fruit-filled, wedge shaped, hand-held treats of deliciousness!

Ingredients:

BLACKBERRY FILLING:

• 2 cups of cleaned blackberries, fresh or frozen

• 1/2 cup of sugar

• 2 Tablespoons of corn starch

• 2 teaspoons of lemon juice

• 1/2 teaspoon of vanilla extract

PASTRY CRUST:

• 2 cups all-purpose flour

• 1 Tablespoon sugar

• 1/2 tablespoon Salt

• 1 stick cold unsalted butter, cut into small pieces

• 1 egg lightly beaten with 2 teaspoons of water

LEMON GLAZE

• 1 cup powdered sugar

• 3-4 Tablespoons of cream (half and half or milk will do)

• 3-4 Tablespoons of lemon juice

• Zest of 1/2 lemon

Directions:

1. In a medium sized saucepan, combine blackberries, sugar, cornstarch and lemon juice. Cook over low heat, stirring frequently, until well combined and blackberries are hot and releasing juices.

2. Crush blackberries in the saucepan with a potato masher.

3. Stirring constantly, bring to a boil by increasing heat to medium-high. Boil and stir for approximately 3 minutes, then remove from heat.

4. Add vanilla extract, and continue to stir until saucepan has cooled enough that mixture will not burn.

5. Set aside.

PASTRY CRUST:

1. Pulse flour, sugar, and salt together in a food processor, or mix well in a large bowl.

2. Add chopped, cold butter and continue to pulse until coarse crumbs form - or use pastry knife.

3. Turn dough out onto clean, floured surface and dust with a little more flour.

4. Kneed, adding a little flour if needed, or scant cold water, until smooth and no longer sticky.

5. Flatten the dough, then fold, flatten, fold, several times - this creates the desired “flakiness.”

6. Divide the dough in half, roll into balls. Wrap in plastic wrap and refrigerate for at least 30 minutes.

7. Turn cooled dough onto a clean, floured surface, and use a rolling pin to roll each ball into an 8” circle.

8. Place one circle on top the other, then use a pizza cutter to cut into 8 double layer pie wedges.

9. Working with a top and bottom pastry layer at a time, separate, brush the edges of each with egg/water mixture, place 1-2 heaping tablespoons of filling in the center of the bottom layer, then cover with the matching top layer of pastry.

10. Crimp the edges with a fork to seal and place on parchment covered backing sheet.

11. Repeat for all 8 wedges.

12. Brush tops with remaining egg/water mixture

13. Back at 400 degrees for approx 20 minutes, until edges begin to turn golden brown.

14. Cool completely

LEMON GLAZE

1. In medium bowl, whisk together powdered sugar, cream, lemon juice, and lemon zest.

2. Drizzle over cooled hand pies.

3. Let the glaze set (15-30 minutes) before serving.

Notes:

Make filling and dough a day ahead and refrigerate. This breaks the process up, and helps things to move along more quickly the day of assembly and baking (especially if you have little helpers, like I usually do!)

Hi-Octane Breakfast Muffins

This breakfast muffin recipe comes from my friend, Chris, a teacher who needs to fuel up before she starts her day in the classroom. Her hubby, a hard-working construction manager, says they keep him satisfied all morning long. We can all use that kind of fulfillment!

Little muffins packed full of healthful ingredients; seeds, nuts, fruits and veggies, these are truly hi-octane!

There are a LOT of ingredients, so I think it would be a fun recipe to try out with an equally busy friend or neighbor. Shop together and split the cost of the ingredients, then spend a fun afternoon or evening mixing and baking up your healthful breakfast bites for the days (or weeks) ahead.

With so many bodies under my roof, I’d double or triple the recipe, and think about freezing them for those mornings I can’t make breakfast. I say THINK because I know they’d be gone in a flash, even before they got to the freezer!

These are tasty, with the perfect mix of sweet and savory, and the right combo of soft and chewy. Enjoy!!

Ingredients:

• 2 cups multi-grain flour

• 3/4 cup sugar

• 1 tbsp cinnamon

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup shredded coconut

• 1 1/2 - 2 cup dried fruit bits

  • ( Choose 3-4 of your favorites and use a half cup of each: raisins, craisins, dried blueberries, cherries, apricots, dates, figs, etc.)

• 2 cups carrots, grated

• 3/4 cup low-sugar apple sauce ( or one medium apple, shredded)

• 1/2 cup sunflower seeds

• 1/2 cup pumpkin seeds

• 1/4 cup chia seeds

• 1/4 cup hemp seeds

• 3 eggs

• 2/3 cup coconut oil (vegetable or olive oil also work)

• 1 tsp vanilla

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine flour, sugar, cinnamon, baking powder and salt. Mix together.

3. Add all the dried fruit, coconut, seeds, carrots and applesauce. Stir well to combine mixture.

4. In a separate bowl, whisk the eggs with coconut oil and vanilla extract.

5. Add the egg and oil combination to the dry mixture in the large bowl and stir to combine well so that all ingredients are evenly mixed.

6. Spray about 12 standard cupcake tins or about 16 smaller muffin tins with non-stick cooking spray, or use paper liners. Fill to heaping.

7. Bake at 350 for 30-35 minutes, until tops are browned well.

Have one or two for breakfast and start your day off on the right foot, fully fueled, for what’s to come, with these hi-octane muffins!

Game Day (Any Day) Pretzel Rolls

A batch of delicious, fluffy, salty topped, pretzel rolls recently made their way into the studio kitchen/break room.

If there are pillows in heaven, they’re made from pretzel rolls… well, maybe not pillows, the tops are rather firm, perhaps stadium cushions then? Yes, stadium cushions in heaven are definitely made of pretzel rolls. lol.

So add these pretzel rolls to your offensive line-up for January play-off games and well beyond. They’ll go perfectly with any soup, chili, or stew, next to a leafy green salad, and paired with innumerable main dishes.

Don’t let the three stages of directions for the rolls daunt your enthusiasm, it’s a relatively easy process, but a written explanation can seem a bit overly-involved. It’s not.

Have fun and enjoy!

Ingredients:

• 3 3/4 cups plus 1 tablespoon flour

• 1 envelope (1/4 ounce) fact-acting yeast

• 2 teaspoons salt

• 1 1/4 cups lukewarm water

• 3 tablespoons unsalted butter, melted

• 3 tablespoons baking soda

• coarse sea salt

Directions:

1st Stage:

1. Combine the flour, yeast and salt in a large bowl.

2. In a medium bowl, whisk together the warm water and melted, cooled, butter. Add to the flour mixture and mix with the dough hooks until well combined. If dough is too sticky, add more flour. Transfer the dough to a work surface kneading and punching-down until a smooth and elastic ball of dough.

3. Place the dough back in the bowl, cover with a tea towel, and let rise in a warm place, or 100°F (35°C) warm oven, for 60 minutes until doubled in size.

4. When the dough has doubled, punch it down, return to work surface, and knead for about 30 seconds.

5. Divide dough into 10 equal (roughly 3-ounce) portions. Dust your hands with flour, roll dough for about 10 seconds until round and firm. This process creates surface tension and prevents the buns from becoming flat. Continue with the remaining dough, then cover with a tea towel and let rise in a warm place for about 20 minutes or until puffy.

6. Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

2nd Stage:

1. In a large wide pot, bring 4¼ cups of water and baking soda to a boil. (Careful, it will foam up!) With a slotted spoon or ladle, slip two rolls into the boiling water and cook for 30 seconds, turn them over, and cook for another 30 seconds. Make sure they are not sticking to the bottom!

2. Transfer the rolls to the lined baking sheets, score the tops, and sprinkle with coarse sea salt.

3. Repeat for all rolls, then place them onto baking sheets.

3rd Stage:

1. Bake, one sheet at a time, for about 15 minutes or until golden brown.

2. Eat warm with butter, or store in a sealed bag or container for up to one week.

Pasta with Gorgonzola Cheese and Roasted Cauliflower

My nephew, Dalton (sister’s son), and niece, Laurel, (brother’s daughter), got together on Christmas eve and cooked up this “boujee” (their description!) version of my favorite dish - mac’n cheese.

Tender roasted cauliflower florets, Gorgonzola cheese, and the organic pasta they used, sets this apart from my typical elbow macaroni and cheddar dish, and make it special enough to serve at any dinner party of distinction. It’s versatile enough to use as a vegetarian main, or a side. (Perhaps to a halibut filet?)

Dalton and Laurel, a very Cousin Christmas!

Ingredients:

• 1 head cauliflower, cut into small florets (less than an inch)

• ¼ cup olive oil

• ¾ teaspoon

• freshly ground black pepper

• 1 large leeks, halved and thinly sliced

• 2 cloves garlic, thinly sliced

• 8 ounces pasta like farfalle, bowtie, or fusilli

• 3 tablespoons unsalted butter, cubed

• 6 ounces Gorgonzola cheese, crumbled

• chives for serving

Directions:

1. Pre-heat oven to 425 degrees.

2. In a large bowl, toss cauliflower, leeks, and garlic with olive oil, salt and 3-4 twists of freshly ground black pepper. Spread in a single layer onto a baking sheet or roulade pan and bake for about 35-40 minutes until cauliflower is tender and all veggies are caramelized.

3. Cook pasta in large stock pot of salted boiling water - remove from heat just BEFORE it is al dente. Remove about 1 cup of the water - set aside, then drain the pot.

4. Return the pasta to the pot, add the butter, Gorgonzola, a few more twists of the black pepper and 1/2 cup pasta water. Stir thoroughly until cheese is melted and evenly distributed.

5. Add the roasted florets. leeks, and garlic to the pasta, then season with additional salt and pepper (if desired). If it is too dry, add more of the reserved pasta water.

6. Dish into shallow serving bowls and garnish with chopped chives. Serve it up warm and delicious!

After carefully taste-testing and much discussion, our two burgeoning chefs decided it could be made even a little more extra by adding crab or lobster to the mix. I have to agree.

Take Comfort | Chicken & Green Chili Soup

The ravages of winter weather have affected much of the country. Whether it’s wind, rain, snow, sleet, or hail, unless you live in a southern state, you know it’s winter!

No kind of food brings me comfort as much as a hearty bowl of soup. This recipe, which calls for chicken (try it with turkey too) and chopped green chili’s, is Mmm Mmm good, and guaranteed both nourish and to you from the inside out!

Ingredients:

• 4 tablespoons butter

• 3 cups Anaheim or Hatch green chili peppers, chopped

• 1 large yellow onion, chopped

• 1/2 large red bell pepper, chopped

• 2 cloves garlic, minced

• 1/4 cup of flour

• 5 cups chicken broth

• 1 can (19 oz) green enchilada sauce

• 1 1/2 teaspoons cayenne pepper

• 3 cups cooked chicken (or turkey,) chopped

• 1 cup carrot, chopped or use the whole, small, peeled kind

• 1 can (15oz) black beans (pinto, cannelloni, or red beans work equally well) drained and rinsed.

• 1 can (15oz) whole kernel corn

• 1 can (15oz) diced tomatoes

Directions:

1. Melt butter in large stock pot over medium heat. Add chopped peppers, onions, and garlic. Cook, stirring occasionally, until softened and onions are translucent.

2. Add flour, and stir to coat the mixture well. Add chicken broth, enchilada sauce, and cayenne pepper. Bring the mixture to a boil and add chicken, carrots, beans, corn, and diced tomato.

3. Reduce temperature to Medium and continue to cook for approximately 20 minutes (until carrots are tender.)

4. Serve hot. (Add a dollop of sour cream or guac if you like!)

This is a super delicious meal all by itself, but made even heartier with the addition of a slice of Cheesy Jalepeño Loaf (which I conveniently linked to for you!) But only if you’re not actively avoiding carbs, like I am right now…

Roasted Brussel Sprouts with Balsamic-Honey Glaze

My oldest son hosted our Thanksgiving dinner this year. Well, what I really mean to say is that my daughter-in-law hosted Thanksgiving dinner this year.

While Isaiah works hard to provide for his family, so does Riely, and let’s face it, she’s the one that does the majority of the holiday prep.

Nearly 40 guests were invited into their gorgeous new home, where we feasted on not one, but two, delicious smoked turkeys. I brought the mashed potatoes and pumpkin dump cake; all other the sides, salads, and desserts were provided by the rest of the grateful guests.

The roasted Brussel sprouts with a balsamic-honey glaze were a stand out!

Ingredients:

• 2lbs Brussel sprouts, trimmed and halved.

• 1/4 cup Olive oil

• 1 teaspoon each:

  • garlic powder

  • thyme

  • oregano

  • paprika

  • black pepper, and

  • sea salt

• Glaze

  • 1/4 cup Balsamic vinegar

  • 1/4 cup Honey

Directions:

1. Place prepared Brussel sprouts in a large bowl, toss with olive oil and seasonings until evenly coated (add or subtract seasonings as you desire, you know me, I use recipes as guides!)

2. Spread seasoned sprouts on a shallow baking pan and place in preheated 425 degree oven.

3. Meanwhile - combine vinegar and honey in saucepan and heat until mixture begins to reduce and thicken.

4. Roast sprouts until tender and some have begun to blacken - about 25-30 minutes, turning occasionally.

5. Remove from oven, drizzle glaze over the top, stir to coat and return to oven for approximately 5 more minutes.

6. Serve hot.

7. Add cooked bacon or sausage crumbles to the roasting mixture if desired.

Even the kids gobbled these tasty little morsels up! They are super easy to prepare and a nutritious side to any family meal, but fancy enough to serve at your holiday dinner party!

(If you’re as lucky as me, after dinner you’ll get a live musical performance! Because, while my son may not be a domestic wonder, he - and our good friend Sharif - can sure play guitar and sing!)

Enjoy!

2018's 12 Stockings of Christmas Sweepstakes

Christmas is in the air! And ON the air!

Amidst the holly jolly jingles, I’m bringing my 12 Stockings of Christmas out again and hanging them, stuffed full of incredible prizes, along my fireplace hearth, until YOU have won one of them!

Just so you know what will be coming your way if you win (I mean, don’t we all hate to get fun prizes unless we can mentally prepare how we’ll use them? lol) here’s a run-down on a few of my favorite things, that I hope will become your favorites as well!

It works like this: On each of the days noted in the list below, I will feature one great product on my show. Text, or use the code word for each product on the Sweepstakes web page, to be entered to win ALL the items on my list. I’ll be giving away 12 sweepstakes packages to 12 lucky winners.

You may enter as often as you wish, via the 12 Stockings of Christmas Entry Page, or by texting 48484.

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November 23rd 
BALSAM HILL - $100 Gift Voucher
Keyword: HILL or STOCKING

Balsam Hill has been the leading retailer of highly realistic artificial Christmas trees and holiday décor for over a decade, and do I LOVE their products! That’s why I’m bringing them back to my 12 Stocking of Christmas Sweepstakes.

They have beautiful décor for your year-round needs; fantastic fall displays, signature Christmas trees, elegant ornament sets, flickering flameless candles, and a gorgeous spring floral line. My studio always looks amazing with Balsam Hill décor! I was just visiting the Hallmark Channel and their set is also filled with beautiful Balsam Hill decorations.

Balsam Hill have been consistent supporters of my foundation, Point Hope, for the last 4 years, and I’m so grateful. For beautiful holiday décor, you owe it to yourself to visit Balsamhill.com. Shopping for the perfect Christmas and seasonal décor is just a click away! 

BALSAM HILL

12 Stockings Entry Page

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November 26th 
COMPANY STORE - $75 Gift Card 
Keyword: COMPANY or STOCKING

You know what store had been around for over 100 and has set the standard in quality bedding, bath, and décor for your home? The Company Store, that’s who, and I am so excited to welcome them back as one of my sponsors in my 12 Stockings of Christmas Sweepstakes.

They carry the cutest FAMILY pajamas, (I just ordered my families) and beautiful holiday décor; they even have great products for your pets. I love everything they have from their down comforters, pillows that are still made in the USA to their towels and sheets. Your family holiday wish list can be taken care of in one click! Have family or friends coming this holiday get ready by freshening up the linens in the bedrooms and bathrooms with beautiful accessories from THE COMPANY STORE.COM. 

They’re great for last minute shopping because they have guaranteed delivery by Christmas if you order by 10am (ET) December 21st (see website for details). They’ve been all about COMFORT since 1911!

THE COMPANY STORE

12 Stockings Entry Page

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November 27
for KING & COUNTRY, Burn the Ships & Christmas | Live from Phoenix, CD’s
Keyword: KING or STOCKING

Maybe you’ve heard for KING & COUNTRY played on my radio program? You’ve told me how much you love their music and how breathtaking they are to experience in concert. Lucky you, because I’m adding autographed copies of their new CD, “Burn the Ships” http://smarturl.it/BurnTheShipsAlbum and their holiday release, “Christmas | Live from Phoenix.” http://smarturl.it/ fKCChristmasLive. to my 12 Stockings of Christmas Sweepstakes.

If you don’t know them you should; their music is both uplifting and spiritual, singing about the reason for the season. (They have the MOST amazing version of “The Little Drummer Boy”) They’re on tour this holiday season and if they come to your town they are not to be missed. You can check out their music and tour schedule at for KING & COUNTRY’s web site. Both albums are available everywhere.

for KING & COUNTRY

12 Stockings Entry Page

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November 29th
TRAIN: Greatest Hits & Christmas in Tahoe, CD’s
Keyword: TRAIN or STOCKING

I’m welcoming eight-time Grammy nominated TRAIN back to my 12 Stockings of Christmas with, “TRAINS Greatest Hits” https://fanlink.to/traingreatesthits. The new album comes fresh off a sold-out summer tour with Hall and Oats and celebrates 20 years of TRAIN music. It pulls together 16 fan-favorites including “Drops of Jupiter,” “Calling All Angels,” and “Hey Soul Sister” as well as a special cover of a Pat Monahan favorite, George Michael’s “Careless Whisper.” featuring the amazing saxophonist, Kenny G.

I’m also including their wonderful Christmas album, “Christmas in Tahoe,” https://fanlink.to/christmasintahoe that’s filled with holiday classics we’ve come to love. It’s no surprise that TRAIN has had 12 albums on Billboard’s Top 200! Keep them in mind when you’re shopping for the music fan on your list, and be sure and pick up copies of each CD for yourself. .

Put a little TRAIN underneath your Christmas tree this holiday season! They are incredible supporters of Point Hope, and I love them!

TRAIN’S GREATEST HITS
CHRISTMAS IN TAHOE

12 Stockings Entry Page

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December 3rd
SIA, Everyday is Christmas CD
Keyword: SIA or STOCKING

“Everyday is Christmas,” from Sia, is also making it’s way into my 12 Stockings of Christmas Sweepstakes. It’s composed of 10 original songs created by Sia and producer Greg Kurstin. You’ll hear last year’s favorite “Santa’s Coming For Us,” as well as her latest single “Candy Cane Lane”.

The singer has reached into her soul, by writing and composing some modern- day holiday songs that will certainly become classics, like, “Underneath the Mistletoe”, “Sunshine,” the title track “Everyday is Christmas” and the so- adorable-it-can’t-be-real “Puppies Are Forever.”

“Everyday is Christmas” has a song for everyone this holiday season, perfect for your holiday playlist and your favorite persons Christmas stocking.

SIA: EVERYDAY IS CHRISTMAS

12 Stockings Entry Page

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December 6th 
INSTAX CAMARA
Keyword: FUJI or STOCKING

One of my favorites from last year’s 12 Stockings of Christmas, the FUJIFILM Instax Camera, is back! Did you know I use it when I go to Africa for Point Hope? The children love walking away with their pictures in hand.

The INSTAX is a great stocking stuffer, perfect for capturing every moment of every special occasion; birthday celebrations, weddings, parties and CHRISTMAS MORNING. Just snap and watch the pictures develop instantly. There are Instax pictures all over my house of the kids, the dogs, and our farm animals too.

Put some fun in your holiday stocking this Christmas by sharing an original with Fujifilm Instax SQ6 Square Camera!

INSTAX CAMERA

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December 7th
DELILAH’S BOOK: ONE HEART AT A TIME
Keyword: HEART or STOCKING

If you’ve tuned in to the show lately, you know I’ve written a new book, One Heart At A Time, released on October 16. It was a labor of love, and became even more so after the loss of my beloved son, Zachariah, the previous year. Writing stopped for a while, but telling his story became such a pressing need that I pressed on, finished the book, and created a new chapter just about him.

But the book is more than that. This is my story and my plea. The world is facing some trying times, we are more disconnected and lonelier than ever before. How do we change it? One. Heart. At. A. Time.

I’ve included an autographed copy in each of my 12 Stockings this year with the hope that you will enjoy it and it will inspire you to reach out and help me change the world. All we need is love and a heart that is willing to serve.

ONE HEART AT A TIME

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December 10th
GRAVITY BLANKET 
Keyword: BLANKET or STOCKING

Let me introduce you to something I’ve just discovered, the Gravity Blanket. Are you hosting relatives, cooking over-the-top meals, spending hours shopping for gifts, and feeling that holiday stress? You need a Gravity Blanket! It’s a weighted blanket that’s designed to help improve sleep and decrease stress and anxiety.

I gave one to my daughter, Shaylah - baby Rosalie’s mama - and she loves it. A Gravity Blanket is the best gift you can give someone who deserves some rest and relaxation this holiday season and all year through.

Buy yours today and use the promo code ‘DELILAH’ for 15% savings. 

GRAVITY BLANKETS

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December 11th
PEACHSKIN SHEETS
Keyword: PEACH or STOCKING

The name says it all! Original PeachSkinSheets® are so comfortable and soothing! That’s why I’m adding them to my 12 Stockings of Christmas this year! They start at $55 for a complete sheet set, even King size! They won't change body chemistry of course, but they will help keep hot sleepers cooler, drier, and more comfortable during the night. (For women at a certain stage of life, this is heaven!)

PeachSkinSheets® are made from a breathable, athletic grade, performance SMART fabric that wicks away moisture and dries super fast. These ultra-soft, pill-resistant bed sheets also have a luxurious 1500 Thread Count level of softness due to their brushed PeachSkin finish on both sides.

Order free swatches of 19 colors online so that you can Feel to Believe, and purchase with confidence under their 30 day, risk free money back guarantee!

PEACHSKIN SHEETS

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December 12th
SALONTECH SPINSTYLE
Keyword: PERFECT or STOCKING

I fell in love with the SPINSTYLE last year so it just makes sense to add it to my 12 Stockings of Christmas. The perfect gift, SalonTech’s patented Technology Curl Dial works like an extra set of hands to pick up, separate, and guide hair around the barrel, to create easy, fast, and tangle free curls with one hand (just make sure the hair is brushed through!). From tight bouncy curls to loose, voluptuous, beachy waves at the touch of a button, the SpinStyle takes half the time of a regular curling iron.

I do my hair in the morning and I am set for the entire day! I have one for home and one for travel. It makes for the perfect stocking stuffer, and my listeners can get an exclusive, special offer through SpinStyle.

SPINSTYLE

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December 13th
CALUM SCOTT: Only Human CD
Keyword: HUMAN or STOCKING

New music is the perfect gift for everyone! I’m adding Calum Scott’s amazing debut album to the goodies in my stockings. You’ve heard “You Are the Reason” played on my show, and have seen the heartfelt video on my Facebook page. The entire album is filled with music meant to connect people.

Calum is quoted, “I wrote this album with the intention of connecting with people all around the world, using my own personal experiences.” Every song on Only Human evokes wonderful emotion and his videos too are beautiful and emotive.

You won’t go wrong by adding Calum’s Only Human to the list of What To Buy for your favorite people this holiday season.

ONLY HUMAN

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December 17th
STEVE PERRY, TRACES CD
Keyword: TRACES or STOCKING

I am so excited to add one of the most anticipated albums of the year to my 12 Stockings of Christmas! I’m talking about Steve Perry’s new album “Traces” of course. It’s his first new music in nearly a quarter of a century, and it’s available everywhere NOW.

“Traces” is the legendary singer-songwriter’s most honest and vulnerable release to date, chronicling love, loss, and, ultimately, hope. Perry leads with the track “No Erasin” and reassuringly greets fans with the opening line “I know it’s been a long time comin’.” The track is an emotional homecoming; everyone is celebrating his new music. Forbes Magazine exclaims “for all of music it is damn good to have the Steve Perry back.” I couldn’t agree more.

“Traces” has received critical acclaim from many, including USA Today, who highlighted it as one of “10 Albums You Need Too Hear This Fall.” Take yourself and someone special on the emotional journey of “Traces.” 

STEVE PERRY: TRACES

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December 19th
ALMOND ROCA
Keyword: ROCA or STOCKING

My 12 Stockings of Christmas just aren’t complete until I’ve added my favorite candy, Almond ROCA. This delicious treat brings back the fondest childhood memories of Christmas’ past, and I love giving, and getting into, those pink tins all year long!

Brown and Haley make every batch of ROCA with rich creamy butter, California almonds, and the best quality chocolate! Choose from Almond, Cashew, Dark Chocolate, Sea Salt Caramel, Peppermint, and Mocha ROCA. SO YUMMY!! They have something for EVERYONE.

This holiday season, whether looking for gifts for your office party, your child’s favorite teacher, or sweet treat for yourself, remember, every stocking should be filled with Almond ROCA on Christmas morning. Visit them online or find them at local retailers. 

ALMOND ROCA

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I 'Eight' It All! Chili

Today is my older brother, Matthew’s birthday.

If he were still with us, he’d be turning 60 years old today. Instead, he’ll forever be a young, goofy but brilliant, 26 year old engineer, unafflicted with the arthritis, declining eye sight, and other maladies of age I’m beginning to experience.

I’m posting this recipe in honor of him, because of his love of chili and cornbread, both of which he could put down in extraordinary quantities (6’5” after all…)

And after consumption, I swear he could have provided enough natural gas to fuel a third world country! With 8 cans of beans, I’m sure this is one recipe he would both find fulfilling and get immense devilish glee from!

Make it with ground beef or turkey, or leave the meat out all-together and have a delicious, yet still quite musical, vegan meal.

Ingredients:

• 2 cans White Beans (drained)

• 2 cans Chili Beans (seasoned pintos, not drained)

• 2 cans Pinto Beans (unseasoned, drained)

• 2 cans Kidney Beans (drained)

• 2 tablespoons of cooking oil - your choice

• 1 Red Bell Pepper, diced

• 1 large Yellow Onion, diced

• 2 cans Ro*Tel Diced Tomatoes

• 2 cans Diced Tomatoes (w/green pepper & onion)

• 2 cans Diced Tomatoes

• 2 pkgs dry Chili Seasoning (to taste)

• 1-2 cups of Water

• 3-4 tablespoons granulated Sugar

• 1 ½ pounds of Ground beef or Turkey, browned and fat drained

• Salt & Pepper (to taste)

• Red Pepper Flakes (to taste)

Directions:

1. Sauté pepper and onion in large stock pot until onions are tender and translucent.

2. Add ground meat to pepper/onion and cook until brown.

3. Open Everything! That’s the most difficult part of this recipe (all that thumb exercise!)

4. Add everything on the ingredient list to the large stock pot.

5. Stir together, cook at a simmer for 2-4 hours, just enough to let all the flavors combine; stirring occasionally.

6. If desired, top with shredded cheddar cheese, sour cream & green onion.

7. Serve with a nice chunk of cornbread with butter and honey!

• This also a very good crockpot recipe, but you’ll want to cut the recipe in half to make everything fit!

Happy Birthday Matt! Thanks for taking care of my boys up there in heaven. I’m sure you’re eating chili, watching Blazing Saddles, and laughing your heads off together!

Spinach, Beet & Feta Salad with Candied Walnuts

One of the best things about living amongst a goat herd is the abundance of fresh feta cheese - I kid you not! (See what I did there?!)

And one of the best things about having an abundance of fresh feta is this recipe using another of my favorite things - beets! In combination with a bed of vitamin and iron rich spinach, and protein packed walnuts, it's pretty much a win, win, win, win...

Try it!

Ingredients:

• 4 medium beets - cleaned and cut in half

• 10-12 oz baby spinach greens

• 1/4 medium red onion, thinly sliced

• 1/3 cup chopped walnuts

• 3 tablespoons maple syrup

• 1/2 cup frozen orange juice concentrate

• 1/4 cup balsamic vinegar

• 1/2 cup extra-virgin olive oil

• salt and pepper to taste

Directions:

1. Place beets in enough water to cover in a saucepan. Bring to a boil, and cook until tender; 20 - 30 minutes. Drain, cool, then slice or cut into cubes and salt lightly.

2. While beets are cooking, candy the walnuts. Using a skillet over medium-low heat, cook the nuts until warm and beginning toast. Stir in maple syrup until evenly coated. Remove from pan to small plate and let cool.

3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar, olive oil, salt and pepper to make the dressing.

4. Place a large helping of baby spinach onto each of four salad plates. Divide beets into equal portions and top spinach with them. Do the same with the sliced onion and candied walnuts. Top generously with the feta cheese.

5. Drizzle each with dressing and serve up to hungry diners!
   

   * For a hearty meal, slice up some grilled chicken and add to each plate!

Jalapeño Popper Dip

It’s football season! Which for a lot of us mean it’s chip and dip season! Here’s a favorite of mine and for the studio folks. Jalapeño Popper Dip - so crispy, so cheesy, so packed with flavor!

Serve it up in the den, on the tailgate, or in the studio break room - no matter where or when, it’s going to be gobbled up and enjoyed!

Ingredients:

• 2 8oz packages of cream cheese

• 1/2 cup mayonaise

• 1/2 cup sour cream

• 1 tsp garlic powder

• 1 tsp black pepper

• 4 medium Jalapeño peppers, seeds removed and finely chopped (for extra spicy dip, leave some seeds!)

• 1/2 cup shredded cheddar cheese

• 1cup shredded mozzarella cheese

• 3/4 cup chopped green onion

• 1 cup crispy bacon (or turkey bacon) bits

Topping:

• 6 Tblsp melted butter

• 2 1/2 cup Ritz crackers crushed

• 1/2 cup shredded parmesan cheese

Directions:

1. Preheat oven to 350 degrees

2. In a large bowl, combine cream cheese, mayonnaise, sour cream, garlic powder, black pepper, and chopped jalepenos. Stir well making sure all ingredients are well blended.

3. Add cheddar and mozzarella cheeses, green onion and bacon bits to cream cheese mixture and stir well again.

4. Place mixture in a 7x11” oven proof pan. (Any casserole or baking dish that is at least 1” deep will work.)

5. In a separate bowl, combine melted butter, Ritz crackers, parmesan cheese, and spread over top of dip mixture.

6. Cover pan with foil and cook for approximately 45 minutes, remove foil and cook for approximately 10 minutes more or until topping is crisp.

The next step is to grab your favorite bag of chip and get to dippin’! This dip also is the bomb to top your tacos or any Tex-Mex sorta meal!

Cheesy Jalepeño Loaf

Fall is in the air, in fact, we tried to have a BBQ at the studio recently and even though the sun was shining brightly, the wind was from the north and so cold we picked up our plates and headed in to eat in the dining room!

I can't think of a better way to eat my way through this transitional time that with a mix of fresh veggies and fruits from the garden and some warm comfort foods like soups. Paired with those items, there can be nothing better than a thick slice of this dense cheesy bread.

Made with a beer batter base, and incorporating a little spice (not too much) with jalepeño peppers, it's just the ticket to a tailgater, an office potluck, or your next family meal.

It's "Steve Made" of course, so you know it's been tried and tested.  Here ya go!

Ingredients:

• 3 cups all-purpose flour
• 3 tablespoons baking powder
• 1 teaspoon garlic salt
• 1 teaspoon granulated sugar
• 1/2 cup packed shredded cheddar cheese
• 1/2 cup packed shredded pepper jack cheese
• 1/4 cup pickled jalepeño peppers, chopped
• 2 tablespoons green onion (green part), chopped
• 12 ounces of beer 
• 1/3 cup unsalted butter, melted, plus extra for greasing

Directions: 

1. Preheat oven to 375°F.
2. Grease a 9 x 5 bread loaf pan with butter.
3. Whisk together the flour, baking powder, garlic salt, and sugar in a large bowl.
4. Add the cheddar and pepper jack cheeses, jalepeños, and green onion, stir until combined.
5. Add beer to mixture, using a spatula stir until combined and batter is wet.
6. Transfer the batter to the greased loaf pan. Use the spatula to level the top.
7. Add the melted butter to the top of the batter, making sure to cover the entire top of the batter.
8. Bake for 1 hour, or until a knife inserted in the middle of bread comes out clean.
9. Remove bread pan from oven to a wire rack and let cool for 10 minutes. Then remove bread from loaf pan and let cool on wire rack for 5 more minutes.

Mmmmm. Thanks Steve!

A Berry Good Day!

There is a little gravel pathway near my studio that is flanked along one side by the back of the city's stables, where the mounted police keep their horses, and on the other by a woodland; a large patch of green towering trees and low brambling undergrowth.

I often walk this short foot path to stretch my legs and get some fresh air after a long recording session. It's maybe only 50-60 yards long and opens to an expansive park with couple of different play areas, a neighborhood P-patch, fields planted with wildflowers, paved sidewalks, and a large wooded area with trails for exploring nature right in the middle of the city. The city scape can be seen by peering beyond, but it is easy to forget where you are and imagine yourself in a forest primeval once you're under the shade of the large copse of Douglas Fir.

The other day after only a few steps onto the gravel, I noticed a plethora of berries growing along the wooded side.  Forever the forager (thank you Mom) I did less stretching of the legs and more stretching of the arms as I reached for sweet morsel after sweet morsel.

I saw first the little wild blackberries, native to the Pacific Northwest, and favored by my Grandpa Luke. These are smaller and not as abundant as the more ubiquitous Himalayan blackberry that was brought here as a cultivar and now dominates the berry scene. The little dewberry, as it's also called, trails gently along the ground and packs a powerful punch. Oh the memories I have of hunting this little gem down, pail in one hand, picking with the other! It was a chore to get enough for a pie, but boy was it worth it!

Next, I was really surprised and delighted to find a rare wild raspberry cane; I've only come across them once or twice out hiking or camping, and here they were in a city park! They look and taste just like the ones you're used to seeing in the grocery aisles, but perhaps just a bit sweeter on the tongue because the thrill of finding them makes your tastebuds stand up and applaud!

I also happened upon some thimble berries, deep red and velvety. It's not really my favorite because of the texture, I think, but others love it, and I appreciate the bright red color, next to the green, green leaves. Speaking of leaves, the thimble berry grows on a thornless bush with wide soft, velvety smooth leaves. The plant seems to invite you in as an honored guest and serves you up the best portion it has to offer. I gladly accepted it's hospitality!

A salmon berry hung just above my head; it was a later hanger-on'er,. Like some of the guest at an outdoor bbq on a warm summer night, this one was just having too much fun. It didn't realize that the shin-dig was over quite some time ago. I helped it on it's way by picking and eating it on the spot!

And lastly a single red huckleberry. It was a early arrival, and as welcome as the friend that comes before the cook out to help you clean the grill and set out the paper plates and napkins! I also, uh, embraced, this bright little morsel with a friendly hug. 

It took me as long to reach the park on this day, than it normally does to make a full circuitous route, but I was happy, finger stained, and most definitely re-energized! 

Are you a berry-hound? Where do you pick, what's your favorite? As always, I love it when you write to me at D@Delilah.com! We all have things we can share with others to spark conversation, warm memories, and new connections!

I hope, as you read this, you too are having a berry good day! With much love and the Lords blessings,

 

Brownie Lovers, Have S'more!

S’more Brownies

Once again our studio's kitchen countertop was covered in Steve Made goodness (badness?) today! A giant platter of S'more Brownies appeared for our snacking pleasure (distress?).

These multi-layer morsels are an ooey-gooey treat, perfect for a summer crowd when a fire pit and roasting sticks are not available!

I had one, but I definitely need S'more!

Ingredients:

• Graham crackers

• 1/2 cup butter

• 1 ounce unsweetened baker’s chocolate

• 1/4 water

• 1/4 cup unsweetened cocoa powder

• 2 teaspoons vanilla

• 1 cup granulated sugar

• pinch of salt

• 2 eggs

• 1/4 cup flour

• 4.4 ounce Hershey’s milk chocolate bar, broken into 16 small sections

• 1 1/2 cups miniature marshmallows

Directions:

1. Preheat oven to 325 degrees. Line the bottom and sides of an 8-inch square baking pan with parchment paper. Lay graham crackers in the bottom of the pan, breaking graham crackers into sections to cover entire bottom of pan.

2. In a medium size sauce pan on medium heat, add butter, baker’s chocolate and water. Whisk until melted, then add unsweetened cocoa, whisk until combined. Remove sauce pan from heat and whisk in vanilla, sugar and salt.

3. Let mixture cool for a about five minutes, then whisk in eggs one at a time. Whisking/beating each time for one to two minutes. Whisk in flour.

4. Pour mixture into the prepared 8-inch baking pan. Bake for 35 minutes. Remove pan from oven and add the Hershey’s chocolate bar sections to the top. Return to oven and bake for 10 more minutes or until a toothpick inserted in middle comes out clean.

5. Remove pan from oven and add the marshmallows to the top. Position oven rack to be about 6 to 8 inches from the broiling element. Set oven to broil, return pan to oven and broil for 20 to 25 seconds. Be careful browning occurs very fast and can     burn the marshmallows.

6. Let brownies cool for 45 minutes to 1 hour. The marshmallows make it very sticky to cut the brownies into squares. I have found that using a sharp knife repeatedly dipped in water makes it much easier. ~Steve

Celebrate Dad | My Top-Pick Father's Day Gifts

Shop my top picks for Dad's Day gifts and enter to Win-A-Bundle for the special dad in your life!

Dads are special peeps. They are the ones who who watched and waited anxiously for our arrival. Who paced the floor with us at night, taught us how to hold a hammer, taught themselves how to brush and braid long hair. They picked up and dropped off and yelled themselves hoarse on the sideline. They set examples and loved with all their hearts.

Their day is coming up on Sunday, June 17. It's time to celebrate dads! Just as I did last month for Mother's Day, I've chosen some books, music, candy and cards from some of my favorite radio sponsors to recommend as gifts.  And, just as I did last month...

I'm giving away two (2) bundles of everything you see on this page! Read on for directions to enter my Win-A-Bundle Sweepstakes! 

BOOKS!

From William W. Johnstone, bestselling western writer in the world:

THE LEGEND OF PERLEY GATES
by William W. Johnstone and J.A. Johnstone

The first book in the fiery saga of Perley Gates, a legend born out of the brutality and violence of the American West. Perley is a restless young dreamer who, like his famous grandfather and namesake Perley Gates--a hell-raising mountain man with a heavenly name--wants adventure, excitement, and freedom.

THE CHUCKWAGON TRAIL 
by William W. Johnstone and J.A. Johnstone

The introductory book in a series featuring a heroic chuckwagon cook who knows just what to do when cowboys get hungry—for revenge. 

RATTLESNAKE WELLS, WYOMING
by William W. Johnstone and J.A. Johnstone

The first story in a series about the West’s most dangerous boomtown, and the reformed outlaw who risks his life to keep it safe…

 Buy William W. Johnstone Books

God’s Gift For Fathers
by Jack Countryman

God strengthens fathers. He promises to walk alongside His sons as they raise future generations. With a modern design, and timeless content, God’s Gift For Fathers is a classic in the making. 

Buy God's Gift For Fathers

MUSIC!

The Rest of Our Life
Tim McGraw & Faith Hill

An autographed CD from country power couple, including the smash hit, Humble and Kind. As in life, Tim and Faith's meld together perfectly on the CD of duets; a collaboration of true love and perfect harmony.  

On a side note, Tim has recorded Humble and Kind in Spanish, allowing this important message to be heard everywhere: Listen Now: Nunca Te Olvides De Amar.

Buy The Rest of Our Life

I Knew You When
Bob Seger

You let me know how much you loved Bob Seger when I shared his video I Knew You When on Facebook.  That was the first track from his latest album of the same name; a tribute to his friend and Eagles front-man, Glenn Frey. Honoring love and friendship, it's the perfect selection for my bundle.

Buy I Knew You When

Revamp & Restoration
Elton John tribute albums

Some of the world’s biggest pop, rock and country artists are celebrating Elton John’s most beloved and legendary catalogue of hits with two albums Revamp (Island Records) and Restoration (Universal Music Group Nashville) out today.

With Mary J. Blige, Alessia Cara, Coldplay, Miley Cyrus, Florence And The Machine, Lady Gaga, Miranda Lambert, Vince Gill, Don Henley, The Killers, Demi Lovato, Maren Morris, Mumford and Sons, Willie Nelson, P!nk and Logic, Q-Tip ft., Queens of the Stone Age, Ed Sheeran, Sam Smith, Chris Stapleton, and More!

Buy Revamp & Restoration

CANDY & GIFT CARDS

Almond ROCA (includes a handsome hand crafted wooden gift box)
from Famous Candy Makers, Brown & Haley

Around since 1913, Almond ROCA is steadfastly remains a favorite candy of many - including me! Made from only the freshest ingredients, the combination of crunchy toffee enrobed in chocolate and coated in almond nuggets... it's an unmistakable Brown & Haley specialty. Appeal to Dad's sweet side, maybe he'll share!

Visit Brown & Haley

$50 Gift Card
from The Home Depot 

Most weekends, you'll find me wandering the aisles of The Home Depot. Whether Dad's interest is in gardening, grilling, or garage "sports", he'll find all he needs at The Home Depot!

Visit The Home Depot

I've got two (2) bundles all packed up and ready to ship out to two lucky dads. Are you thinking of a deserving man?

Write to me at Contest@Delilah.com and share a story of a great dad! 
I need your entries by next Thursday, June 14. 
The two winners will be chosen at random.

Mexican Style Beef Pot Roast

Judging by all the comments on my Facebook page, it is still very much winter in most areas of the US. It's been predominantly cold, wet, and dreary at the farm as well, so we're still in hibernation mode.  Bring on the comfort food!

This dish, tried, tested and appropriately adjusted by Steve Made, is a delicious infusion of the classic pot roast bursting with south-of-the-border flavors.

(Pulled, the meat works beautifully for burritos or tacos too!)

Ingredients:

2 – 3 ½ lb beef pot roast
1 lb baby potatoes
3 large carrots, cut into bite sized pieces
1 tsp black pepper½ tsp salt1 large sweet onion, chopped
1 20 oz can red enchilada sauce, medium spice (or as spicy as you like it!)
1 10 oz can diced tomatoes
1 4.25 oz can diced green chilies
1 15 oz can pinto beans, drained and rinsed
1 15 oz can corn, drained
1 2.25 oz can sliced black olives, drained
* Suggested toppings: Sour cream, Green Onion, Cilantro, Lime Slices, Avocad

Instructions:

1. In a 6 quart crock pot pour ½ cup of the enchilada sauce to cover the bottom.
2. Add roast and top with salt, pepper and remaining enchilada sauce.
3. Cover and cook on high for 6 hours or until beef is tender.
4. 2 hours into cooking process, turn over pot roast - add potatoes, onions and carrots.
5. In the last hour of cooking add pinto beans, corn, black olives, diced tomato and green chilies.
6. Garnish with sour cream, green onion, cilantro, sliced avocado, sliced lime and/or fresh squeezed lime juice.

Ole'

Black Bean and Vegetable Soup

Serves 8

This healthful and hearty soup makes a wonderful lunch or dinner to fill you up and warm you up from the inside out on a chilly winter day.  It's a perennial favorite of my family, and I bet it will be for yours too!

The only real effort is in prepping the veggies, after that, it's mainly just toss in a pot and cook till yummy!

Ingredients:

• 1 tablespoon vegetable oil 
• 1 onion, chopped
• 1 clove garlic, minced 
• 2 carrots, chopped 
• 2 teaspoons chili powder 
• 1 teaspoon ground cumin 
• 4 cups vegetable stock 
• 2 (15 ounce) cans black beans, rinsed and drained 
• 1/4 teaspoon ground black pepper 
• 1 (14.5 ounce) can stewed tomatoes

Directions:

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. 
2. Add chili powder and cumin; cook, stirring, for 1 minute. 
3. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
4. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. 
5. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Top with a dollop of sour cream and serve with a thick slice of whole grain bread. MmmMmm.