Tuesday, August 14, 2018

Vegetable and Tofu filled Steamed Bao for #BreadBakers

These Vegan Bao buns are the perfect breakfast you need! Juicy vegetables and tofu filled in the dough and steamed to perfection; this recipe is easy to make and addictive! 


Have you all tried steamed buns before? The fluff balls of dough that are pillowy soft and cane be cut to expose the yummy filling in there? If not; I can assure you that you are missing something. If you thought the yeasty dough for bread can only be used to bake; think again! Once you try these steamed buns, you will want them really often! It happened to me so I can promise you that. 

For the longest time this recipe has been on my mind. Ever since I had a TON of these in HongKong last year. Now that three quarters of the year has gone by; I finally shot this one and put it on the blog. And with this month's #Breadbakers theme being Breakfast buns; I HAD to make them appear today on the blog. Thanks to our hostess Felice from All That's Left Are The Crumbs for this theme. 


To give you a background about my love for these buns; it started in HongKong as I mentioned. We planned to go for a vacation there last year and were asking folks we knew for recommendations on food etc. Most people told us it is a little tough for folks who do not eat meat or fish so we were a little dicey too. We packed quite a bit of snacks and ready to cook meals with us. 

But BOY; we were thrilled at the food options we could customize to make it vegetarian friendly there! And from all the things we had like Vegetarian pho, Vegetarian hot pot, Vegan Mongolian bbq, the varieties of Boba tea and other amazing dishes I fell in LOVE with the Steamed Bao. It was sold by a chain at almost every station and they all had just one type of vegetarian bao but I was not complaining! 


I enjoyed Bao for breakfast, sometimes for lunch and mid day snack too. That is when I learnt this was actually a popular breakfast there and so it was sold by stores right next to most train stations. 

Since then, these buns make a regular appearance on our breakfast menu; sometimes fresh and often made earlier and frozen for a busy day! I change the fillings often, but mostly try to add one green, one mushroom type and some protein in the form of tofu or paneer. 



Variations


These buns can be made from scratch early morning or made in advance in two ways. Either make the filling the earlier day and refrigerate. Make the bun dough the next day and steam them. Or make the buns from start to upto steaming them. Then place them on a cookie sheet and freeze them. Once frozen, transfer to a ziploc bag and freeze. When you need a quick breakfast; remove from freezer and steam them for 15 minutes. 

These bao buns are super versatile. Add in the filling you like; leave the ones you do not like. Add in boiled eggs, meat or paneer if you like too. Serve them as is or with some Sriracha. These baos taste great both ways. 

Pin for Later



Ingredients

For the Filling

Baby Bok Choy 1 cup, diced
Brown Mushrooms 5-6 medium
Carrot 1 medium, diced
Broccoli 2-3 florets, diced
Tofu 6 oz (~200 grams)
Napa Cabbage 1 cup, diced
Cilantro 1/2 bunch, chopped
Soy Sauce 2 tsp
Vinegar 1 tsp
Sesame/Vegetable Oil 1 tbsp
Five Spice Powder 1 tsp
Salt and Pepper 

For the Buns

Allpurpose Flour 1 1/2 cups
Corn Starch 1 tbsp
Instant Yeast 1 tsp (3 grams)
Baking Soda 1/8 tsp
Vegetable Oil 1 tbsp
Salt 1 tsp
Sugar 1 tsp



Method

To make the Filling

Wash and finely dice all the vegetables. Make sure there is no water left from washing. 

In a pan heat oil. Add in the mushrooms and let them brown. Then add broccoli, carrots, Bok Choy and Napa cabbage. Let them cook for a couple of minutes and add in tofu. Mix well and cook for a few minutes before adding cilantro. Add cilantro, season with five spice, salt and pepper and mix well. Add in vinegar and soy sauce. Mix and let the mixture cool. 




For the Bun Dough

In a bowl add water, salt and sugar. Warm in microwave to about 110-115 F. Stir in yeast and rest for 15 minutes till it blooms. 

In the base of a stand mixer or a bowl add flour, corn starch, oil and bloomed yeast. Mix together and make a soft dough. Knead well for 5-6 minutes. 

Apply some oil to a bowl and place the dough. Apply oil on top and cover. Let the dough rest for 1 hour; till it doubles in size. 

Once it doubles, deflate and divide the dough into 6-7 balls. Let them rest for 10 minutes.



To make the Buns


Cut parchment paper into squares and keep ready. Add water to pan and place a bamboo steamer in it. 


Take each ball of dough and flatten it. Add 2-3 tbsp of the filling and seal the buns. Place each bun on a piece of parchment paper. Place the buns in the bamboo steamer. 


Turn on the gas and let the water come to a simmer. Make sure the water s atleast an inch below the basket.


Once the water simmers; cover the pan and set the flame to medium. Steam for 12 minutes on medium and turn down the flame. Let the buns rest for a couple of minutes before serving. 


These taste awesome wit a side of hot sauce or just by themselves. We enjoy them dipped in a sauce made from soy sauce and thinly sliced ginger too. 




#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

Check out the Breakfast breads that our fellow #BreadBakers have prepared this month:

Thursday, August 9, 2018

Nankhatai (Indian Shortbread Cookies)

Melt-in-the-mouth Indian shortbread cookies; these nuts studded Nankhatais are super yummy when made at home! 


Have you had Nankhatai before? The MELT IN THE MOUTH Indian cookies that taste amazing with Chai or Milk? If you have not tried these yet; you MUST get your hands on a few. Better still; make them yourself using this recipe. 

Though nankhatai is pretty similar to many shortbread cookies that are made around the world; but this one is distinct in flavors. Made with Indian flavors like cardamom and nuts; these cookies are generally eggless. We make a TON of these every year for Diwali; the biggest festival for us! 

My mom always makes great nankhatais; using the method of soaking the ingredients overnight; mixing in yummy nuts and baking them to perfection. She generally uses ghee or clarified butter but I sometimes make it using vegetable oil too. This method makes them easy to make as they do not need any soaking etc. And they taste just as YUMMY! 


The last time I made these was just a few days ago; just because we wanted to enjoy some. With almost zero preparation before; this recipe comes together in 15-20 minutes and it takes 20-25 minutes to bake. So overall; you can have over two dozens of cookies in under an hour! Isn't that amazing? 

This time I chose to add roasted nuts on top of the cookies but anything from whole almonds, cardamom seeds, chocolate to just saffron works really well. I like to make different varieties of these cookies and next up would probably be the ones with chocolate.  

Nankhatai is an amazing accompaniment with cup of Masala Chai. It is one of my favorite tea time snack! Many times I have been guilty of having half a dozen in ONE go! It makes a great breakfast with a glass of milk too. 


Variations

For this recipe I used Vegetable oil instead of ghee. It is especially for people who do not consume ghee on regular basis. Plus, it is a little different from the traditional recipe that tastes jut as good. However, the same recipe can be made with ghee too.

I added just almonds and pistachios on the cookies. Adding cashews, pecans or walnuts is a great idea too. Skip or increase the amount of cardamom based on how you like yours! Or add another spice like cinnamon or powdered cloves. 



Lastly, I let the dough rest under a wet cloth for a while. Another great idea is to refrigerate it just like cookie dough. That makes it super easy to roll. However, if using ghee; it might become a little too hard so be careful.

Any yes, do not forget to make a BIG batch of these! They will vanish in NO time I promise! :)

Pin for Later


Ingredients


Allpurpose Flour 2 1/2 cups

Chickpea Flour (besan) 4 tbsp
Sugar 1 cup, powdered
Yogurt 1/4 cup, room temperature
Vegetable Oil 1 cup (can use ghee too)
Baking Powder 1 tsp
Salt 1/8 tsp
Cardamom Powder 1 tsp
Almonds and Pistachios 4-5 tsp




Method


Chop and dry roast the almonds and pistachios in a pan on medium flame. Once they give out an aroma, turn down the flame and let the nuts cool. 

In another bowl sieve together all purpose flour, chickpea flour, cardamom powder and baking powder. Mix well and set aside. 

In the base of the stand mixer or using a big bowl; mix together oil and sugar. Keep beating till it is light yellow in color. It should take about 5-6 minutes. 

Add in the yogurt and salt; whip again. Do not over mix as the yogurt might become particulate. 


Transfer the dry ingredients into the wet and mix. Do not over beat. Just beat till the dough comes together. Alternatively; use your hands to do this step. 


Remove the bowl from the stand mixer; cover with wet cloth and rest for 10-15 minutes. Meanwhile; preheat oven to 350 F/180 C. Line a cookie tray with parchment paper. 

Remove the dough from the bowl, divide it into 25-28 even sized balls. Flatten each ball and arrange them on the cookie tray. Leave 1 inch on all sides to allow expansion. Press the nuts on the cookies and bake for 22-25 minutes. 

Once they are golden brown; remove and cool completely. Transfer to an airtight container and enjoy for a week to 10 days.




Thursday, August 2, 2018

Instant Pot Spinach Artichoke Mac & Cheese

Everyone’s classic favorite Mac & Cheese gets a makeover with the addition of Spinach and marinated Artichokes. Plus it is made super fast & easy in your Instant Pot!


Instant Pot; that wonderful addition to the kitchen that is making cooking more interesting and one pot! I have been using the IP for a few months now and I am completely LOVING it! From Indian curries to rice and from desserts to yogurt; I use it to make it all. 

Following the recipes that are all around Facebook and Instagram, all my friends now own one of these wonderful pots. So, they urge me to update more recipes using instant pot and I find myself reaching out for the pot almost every weeknight. 

For those who do not have the Instant Pot, I would urge you to get one soon. If you are not a fan, you can make the same recipes using the traditional pressure cooker. Remember; 3 minutes on Instant Pot corresponds to one whistle in traditional pressure cooker. 


This week I made FOUR different Instant Pot recipes and shot them all! So they will appear on the blog really soon. Here is the first recipe I shot this week; a yummy variation to regular Mac and Cheese. When the delicious Mac and Cheese weds the creamy Spinach Artichoke dip; it makes an awesome weeknight dinner recipe. This dish was relished by us for dinner and for lunch the day after! 

Mac n Cheese is definitely a great comfort food. But for days when you want to enjoy a variation to it; this recipe works great. With just a few ingredients, an easy to follow recipe and of course just one pot to wash; this recipe can easily become a family favorite. 


Variations

This recipe is something I tried several times using different combinations of ingredients. This final version is my favorite and the basic recipe works well for any kind of pasta shapes. I used elbow as I had a ton of those in my pantry. Any pasta shape can be used, just use more stock/water if using larger or thicker shapes. 

As we were making this only for the two of us, we added quite a bit of Jalapeno. However, the same recipe tastes awesome even without it. Again, garlic is an optional ingredient and can be skipped if you want. 

The artichokes I used were the marinated hearts. I love how they are super flavorful but fresh hearts or the canned ones work equally well. Last; use sour cream in place of mayo if you desire and if you want to make a skinny version; use half and half in place of whipping cream. 

This recipe works perfectly in the Instant Pot. But can be modified to work with pressure cooker or stove top. Just adjust the water as needed for stove top as more water evaporates when cooked open. 



Hope you enjoy this one and try it yourself! If you bought an Instant Pot; here are a few YUMMY recipes to try:



Pin for Later


Ingredients

Elbow Macaroni 1 1/2 cup
Baby Spinach 2 cups, roughly chopped
Artichoke Hearts 1 cup, chopped
Garlic 2-3 cloves, minced
Pink Onion 1/2 medium, diced
Jalapeno 2 tsp, minced
Olive Oil/ Unsalted Butter 2 tbsp
Whipping Cream 1/2 cup
Mayonnaise 2 tbsp
Mozzarella Cheese 1/4 cup, shredded
Vegetable Stock/ water 1 1/2 cup
Red Chilli Flakes 1 tsp
Dried Oregano 1 tsp
Salt and Pepper to taste


Method

Turn the Instant Pot mode to 'Sau' and set to normal. Add olive oil or unsalted butter and wait till it shows Hot. 

Add minced garlic and sauté for a minute. Once the raw flavor vanishes, add onions. Cover using a glass lid and let them cook for 2-3 minutes. Uncover, mix and add minced jalapeno and artichoke hearts. Mix well and cook for another 2 minutes. 

Season with salt, pepper, oregano and chilli flakes. Mix well and add uncooked elbow macaroni. Add 1 cup of broth or water and mix well. Make sure all the macaroni is below water. If not, add some more water.

Press Cancel on the Instant Pot. Close the lid and press 'Pressure Cook'. Set time to 4 minutes and pressure to high. Make sure the vent is in sealing position and let the macaroni cook.



Once 4 minutes are up and the Instant Pot beeps, do a quick release. Open the pot and set the mode to 'Saute'. Add in baby spinach, mayonnaise, whipping cream and cheese. Mix well and add more water if required. 

Let the mac and cheese sauté for a couple of minutes, turn the Instant Pot off and serve with Garlic Bread or any bread of your choice. 


Monday, July 30, 2018

FIVE ingredient Chipotle Grilled Eggplant

Grilling season is awesome with these grilled eggplants. A quick marinade; an easy recipe and perfect results each time! 


Are you an eggplant lover? Then this recipe is MADE for you! If not, I promise you will atleast try this and then fall in love with eggplants. In my family and with friends, everyone either LOVES or HATES this violet vegetable. There are a few who would NEVER touch this vegetable in any form! However, this recipe was able to pull over a few on the other side. If you are in a similar spot, read on to find out more. 

We have reached the peak of grilling season and I realized I did not post any grilling recipe this year. As I mentioned in my last post, the last few months have been pretty crazy and we ended up eating take out or making something quick in the Instant Pot.


However, I did make this SUPER delicious Eggplant recipe not long ago. Finally, it makes its way to the blog! This recipe works great with a bunch of other grilled recipes like these:


I tried this recipe a couple of times and it turned out awesome each time. The starting point of this one is picking a good plump eggplant. If it has only a few seeds, it helps in making the recipe super yum and easy to make. I like to make this with big eggplants, but if you cannot find them, Chinese eggplants and Indian ones work well too. 


Made from just FIVE ingredients, this delicious grilling recipe takes hardly any time to bring together. These eggplants need no time to marinate; just top with any easy to make marinade and grill. You can actually bring this together while you grill corn on the cob on the grill! Or make the marinade before time and use that to make these strips at the grill.

We enjoyed these with a simple tomato salad; but this tastes amazing when stuffed into a naan with green chutney and cheese. It makes a great grilled eggplant sandwich that is healthy, filling and easy to make. Plus, it is a great way to get the kids to enjoy eggplant! 


For this recipe I used store bought Chipotle Sauce. Any hot sauce works well for this, but I love how Chipotle blends so well with the eggplant and helps make a flavorful grilling recipe. If you do not like Chipotle for any reason, use any hot sauce like Sriracha chilli garlic sauce. If that is super spicy for you, mix in some ketchup to make the sauce sweet and spicy. You can also add diced onions and chilli flakes to the marinade. And yes, this marinade works well with all kinds of vegetables; so use your favorite vegetables to grill this summer! 

I hope you enjoy this recipe and make it before Summer passes us by! I am working on a few more recipes that make summer awesome. So hop back to the blog and read about them. Hope you are having a great summer peeps! 

Pin for Later



Ingredients

Big Eggplant 1 
Chipotle Sauce 1 tbsp
Minced Garlic 1 tsp
Olive Oil 2 tbsp
Salt and Pepper as required



Method

Slice an eggplant into 1/4 inch slices. Sprinkle salt and rest for a few minutes till the water drains from the slices.

In a bowl mix together Olive oil, Chipotle sauce, minced garlic, 1/2 tsp salt and 1 tsp pepper powder. 

Start the outdoor grill or the stove top grill. Brush the marinade over the eggplant slices. 

Spray non-stick cooking spray on the grill (if required) and grill the slices on both sides. Remove and serve with tomato balsamic salad, pasta or enjoy the slices by themselves. 


Thursday, July 26, 2018

Ricotta Cheese Gulab Jamun

Gulab Jamuns; soft, succulent and melt in mouth dumplings, floating in saffron and cardamom flavored syrup. One of the best Indian sweets made with a surprising ingredient!


Hello folks! I have been away for over a month and finally I am back to blogging! Over the last month or so we have been super occupied with moving into our first house and setting it up. I have been knee deep in moving and spending time with family for a few weeks. That kept me away from blogging; but close to other things I love! 

The new home is now our abode, family is back to India after making some super awesome memories that will last a lifetime! And now, it is back to this space; my little space that lets me write about the recipes I cook, the cuisines I try and the small tricks that make cooking less tedious and more fun. 

In the chaos that happened, an important day passed us by. The day I started the blog was this week and it is now FOUR years that I have been posting here. To celebrate all of the wonderful that went by this part month, here is a sweet that we LOVE at home. 


Gulab Jamun, a yummy Indian dessert that is on the favorites list for almost EVERYBODY! Rounds of mawa or milk powder fried in ghee or oil and dunked in sugar syrup and enjoyed warm or cold. We LOVE it best with a scoop of Vanilla Ice Cream! 

The traditional recipe to make it is by using mawa or milk powder. However, I LOVE to use Ricotta Cheese in my kitchen and it gives some awesome results. Over the last few years I have used Ricotta Cheese in the following recipes:


So you see how much we love that cheese! It works great in sweet and savory recipes. It has such a great texture and super versatile in all recipes. This time I used it to make Gulab Jamuns and they turned out SO GOOD; I am not going back to any other recipe again! 

Gulab Jamun is one of our family favorite recipes! Whether it is a family get together or a festival, we LOVE it each time. Sometimes served as a sweet dish with dinner or with a scoop of ice cream as dessert. 

Though it takes a while to make them, they are super yummy and we can finish them all in NO TIME! Especially when you make them of a smaller size thinking you can enforce portion control. Those are the times I am guilty of eating too many of the mini ones :) 


Coming to the recipe, I made these with ricotta cheese. This cheese helps make them easily and this recipe never fails. In this recipe I added some maida or allpurpose flour and a few other ingredients. These ingredients are needed to perfectly cook the gulab jamuns. A pinch of baking soda is important to make them nice and soft. Cardamom seeds and saffron in the jamuns is optional, but they make the jamuns delicious! 

The most important part of the recipe is the sugar syrup. Made with just a few ingredients, the thickness of the syrup determines the success of the recipe. So make sure the consistency is right. It is pretty simple, just needs some patience to get it right! 

Once the syrup and the ricotta cheese balls are ready, all that is left is to mix them and let the balls soak the syrup. And an AMAZING dessert is ready for your party! So read on and see how to make them perfectly each time!  


Pin for Later




Ingredients

For the Jamun

Ricotta Cheese 2 cups
Allpurpose flour/Maida 2 tbsp
Baking Soda 1/8 tsp
Milk 2 tsp
Cardamom Seeds 1/4 tsp
Saffron Strands a pinch
Oil/ghee to fry

For the Syrup

Sugar 2 cups
Water 1 cup
Cardamom Seeds 1/4 tsp
Saffron Strands a pinch


Method

In a pan add ricotta cheese and cook on medium flame for about 20-25 minutes. This should result in a dry crumbly mixture. Alternatively, microwave the ricotta cheese 5-6 times; for 1 minute each time. 

Let the mixture cool. Knead it using your palms for a few minutes; till it is smooth and grain free.

Add all purpose flour, baking soda, cardamom seeds and saffron. Mix well and knead to form a soft dough. Add a couple of drops of milk to make the dough moist. You might not need the entire milk, so add as needed. 

Once the dough is formed, set aside for a few minutes. Meanwhile, heat water and sugar for the syrup till the sugar melts and the syrup is thick. Add cardamom seeds and saffron strands, let simmer for a few minutes and turn the heat down. 

Start making small balls of the ricotta mixture. Ensure there are no cracks, use milk if needed to make the balls smooth. 

Heat oil or ghee in a pan. Fry the ricotta balls on medium flame till the balls are golden brown. Remove and dip in the syrup. Let the gulab jamuns absorb the syrup and serve warm or cold. 




Monday, June 25, 2018

Instant Pot Strawberry Chia Jam

An Instant Pot recipe to make a yummy Strawberry Jam. This easy to make jam takes only 3 minutes to cook and needs only four ingredients!

Summer is officially here and it is time to #CookOut! From Summer parties to grilling and drinks of various kinds, it is the time to bring out the swimwear and barbecue tools. 



This year I have joined over 50 bloggers to bring to you a week FULL of recipes that are perfect for cooking out with your friends and family. I am kicking off the week with a quick yummy jam summer sandwiches. 

I was shopping for the ingredients to make all these yummy dishes in association with the sponsors of the week and I brought home a strawberry flat. With super ripe strawberries in the entire case, I HAD to make something quickly.




So I decided to make a BIG bottle of this Strawberry Jam. Most jams have pectin added to them and have a long shelf life. This jam is more of a refrigerator jam which is made and consumed within a week. With zero preservatives, this jam is super yummy and easy to make. 

With multiple uses from sandwiches to adding to your yogurt, this jam is super delicious and needs only a few ingredients. Plus, made in my favorite gadget, this Instant Pot Jam is so simple that I can make t every week using a different berry! 



Why CHIA seeds in a Jam?

For the longest time I have been looking for something that would make my jam nice and thick but is all natural. Though there are various options, CHIA has become my go-to option. With a natural tendency to soak up moisture, these seeds help in getting a perfect texture for any kind of jam. 

Add a spoon full of these seeds and leave the jam for a few hours. After that the jam will be perfectly thick and will taste awesome too. I was reluctant at first, but after adding it a couple of times, I am in LOVE with the consistency it gives to the jam. 



Why Instant Pot to make the Jam?

The easiest way to make a jam to to use an Instant Pot. All you need to do is add all the ingredients to the pot, mix, cook and cool. And with a 6 or 8 qt machine, you can easily make jam using over 3-4 pounds of fruits. 

If you are a strawberry lover like me, this jam is for you. If not, you can add any berries of your choice or mix and match them. You can even make a yummy peach or nectarine jam. The method is the same and the result is always delicious! 

Head straight to the recipe and do not forget to enter the giveaway! Come back tomorrow for another #CookOut recipe! 



Ingredients

Strawberries 2 cups
Chia Seeds 2 tbsp
Sugar 2 tbsp
Lemon Juice 1/4 tsp



Method

Wash and dice the strawberries. In the base of the Instant Pot add the berries and sprinkle sugar over it. Let the sugar rest for 10 minutes. 

After 10 minutes set the mode to pressure cook, time to 3 minutes and pressure to high. Set the vent to sealing.

Add 2 tbsp water and close the lid. Let the berries cook till the end of the cooking time. Let the pressure release naturally for 5 minutes and then do a quick release. 

Open the lid and add in lemon juice and chia seeds. Mix well and let the jam cool to room temperature. As it cools, it will become thick as well. Transfer to and airtight jar and refrigerate. Use as required for upto a week.




Pin for Later



#CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s'mores, campfire meals, and other summer goodies... you are in the right place! This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. 



Here's what one lucky will will receive:
  • Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space. 
  • A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can't wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes. 
  • A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms. 
  • Butter-flavored Organic Coconut Oil from our friends at Barlean's. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It's great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes. 
  • 24 Cartons of Vinegar Shots from our friends at Vermont Village. You'll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.
That's a prize pack worth over $750! 

To enter, follow our sponsors and bloggers on social media by entering your information below: 

a Rafflecopter giveaway 

Here's a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below: The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor's Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene's Recipe Journal ♥ Jonesin' For Taste ♥ Karen's Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour's Cottage Kitchen