Monday, August 30, 2010

Marinated Fried Drumsticks

Fried chicken legs marinated in a soy and hot sauce blend, dusted with flour and fried.

Marinated Fried Drumsticks

I suppose by now those of y'all who pop by here every so often have probably figured out what my two favorite parts of the bird are. Wings and drumsticks. Love them both, yep I sure do!  Don't get me wrong - I love the rest of the chicken too - those are just my favorites, and drumsticks are a breeze to fry.

This recipe is just a basic fried chicken recipe - yeah, yeah, I know ... it looks like my regular ole Southern Fried Chicken, but I swear it's not! New recipe. New picture. Promise.

Instead of a brine, it is marinated by dipping the drumstick into a mixture of canola and soy sauce, with a bit of hot sauce, seasoned salt and garlic salt for flavor, then dredging it in flour and left to sit in the fridge for awhile. This one was actually inspired by a recipe in Mama Dip's Family Cookbook. It adds a nice, delicate flavor and okay, the truth is, it's just another excuse for chowin' down on some fried chicken!

Depending on your taste for hot sauce and soy sauce, you might want to try it the first time with a lesser amount, say 1 to 2 teaspoons and then adjust to taste the next time you try these. Here's how to make them.

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Saturday, August 28, 2010

Creamy Peanut Butter Pie

A creamy pie made of peanut butter, cream cheese, cream and brown sugar, prepared in a chocolate cookie crust and garnished with chocolate syrup and chopped peanuts.

Creamy Peanut Butter Pie

It'd be a rare southern cook who didn't have some form of peanut butter pie in his or her dessert repertoire and there are several popular varieties, including a favorite of mine that is what I consider an old fashioned peanut butter pie. Made in layers, beginning with a layer of peanut butter crumble, then topped with a layer of homemade custard mixed with peanut butter and topped with more crumble and often meringue. Now that's old school, scratch cookin' and boy is it delicious! There's also the more popular version that combines peanut butter with often large amounts of non-dairy topping. Quick, easy and also very good.

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Friday, August 27, 2010

Chocolate Sables - World Peace Cookies

If you're looking for a great chocolate cookie, this indeed is one. If you're a food blogger, these are pretty much old news for you, but, I needed some chocolate cookies to use for a crust on my Peanut Butter Pie, and when I received my September issue of Bon Appetit magazine, I ran across these featured lovelies by Dorie Greenspan.

I remembered them going across the blogosphere early last year during a round of Tuesdays with Dorie - a group of food bloggers who bake something from her cookbook, Baking From My Home to Yours, and then post it on Tuesdays. Not that I have ever participated in that - if you pop by here with any regularity, you already know that I am not much of a baker, but... having everything on hand, I decided to give these chocolate morsels a go.  I've been kinda craving chocolate here anyway - the kind that a tiny, foil-wrapped, milk chocolate egg, leftover from Easter won't quite squelch.

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Wednesday, August 25, 2010

Crab Stuffed Mushrooms

Stuffer mushroom caps, filled with a crabmeat stuffing and baked.

Crab Stuffed Mushrooms

Stuffed mushrooms are one of my favorite finger-food party snacks, but for these, I grabbed some stuffer caps - the bigger mushrooms already cleaned and ready to stuff - from my local and most favorite grocery store, Rouse's Market. You can use any kind of mushroom that can be stuffed of course, just be sure to save the stems and include them in your stuffing mix.

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Monday, August 23, 2010

Cheesy Stuffed Summer Squash

Summer squash, stuffed with bell pepper, onion, tomatoes and pepper jack cheese, and topped with a sprinkle of panko bread crumbs.
Summer squash, stuffed with bell pepper, onion, tomatoes and pepper jack cheese, and topped with a sprinkle of panko bread crumbs.

Cheesy Stuffed Summer Squash

This is another great recipe to use those prolific summer squash, garden fresh tomatoes and even some of those bell peppers too. I just had to show the image below, which shows the pre-breaded squash because the stuffing is just so fresh looking.

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Saturday, August 21, 2010

Grilled Baked Potatoes

Baking potatoes, halved, toss with olive oil, salt & pepper & cooked on a hot grill.

Grilled Baked Potatoes

One of the easiest ways to grill baked potatoes is to simply wrap them in foil and cook them over direct heat until tender. You can unwrap them the last few minutes to crisp them up, but to me, it still tastes more like a steamed potato, which is good, but is missing that "baked" flavor. I don't wrap my potatoes when I bake them in the oven either - just wash, prick a few times with a fork or knife, and bake directly on the rack.  Course you can also cook them on the grill without wrapping but, either way, it takes about as long as it would in the oven.

Instead, treat them basically as you do other veggies on the grill, by slicing them lengthwise and then grilling them right over direct heat.  You get that baked flavor you want with a smaller time investment and the bonus of grilling so you don't have to heat up the oven. Simple. Delicious!

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Thursday, August 19, 2010

Chicken and Herb Dressing Casserole

Chicken and dressing made with a whole cooked chicken, a homemade herb dressing and homemade gravy.

Chicken and Herb Dressing

Okay. Fair warning. This chicken and dressing is a bread dressing and it has a butter roux - puh-lenty of butter. Like 1 full stick of Paula Deen worthy butter. And this one is made with a combination of chicken and herb dressing, meaning bread dressing and not cornbread, so don't go balking at me. If you're counting calories or fat grams, well you're probably lost to begin with, but you can factor in your own slenderizing, though I do offer an alternative in the recipe. Let's just say this is not the kind of dish that you'd probably want to serve every day - maybe more of an occasional, company's coming, Sunday dinner, or special weekend, potluck, party or holiday kind of dish.

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Tuesday, August 17, 2010

Shrimp Sauce Piquant

If you love heat, you're gonna love Shrimp Sauce Piquant. Piquant translated from French means literally "pricking" and that is what this spicy sauce piquant is meant to do, prick the tongue.

Shrimp Sauce Piquant

Most of y'all know that I try to keep the Cajun and Creole recipes I feature here with a slight bite, knowing well that many people will take recipes very literally. It is certainly much easier to increase the heat to taste in a spicy recipe than it is to try to take it away! So I try to keep things on the lighter side of spicy here for the general public, and let the reader choose to increase to their own heat level. Sauce piquant is one exception.

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Sunday, August 15, 2010

Bowtie Pasta and Peas with Bacon

Bowtie pasta and peas with bacon, a southernized version of the Italian dish Butterflies and Peas or Farfalle con Piselli.

Bowtie Pasta and Peas with Bacon

This bowtie pasta and peas with bacon dish is a totally un-authentic and highly Southernized version of Butterflies (Bowtie Pasta) and Peas, known as Farfalle con Piselli, a classic Italian pasta dish. It's a super easy and fast but tasty skillet pasta dish I think you'll really enjoy.

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Friday, August 13, 2010

Cajun Chicken Fricassee - Smothered Chicken and Gravy

Chicken is first lightly fried, then a gravy is prepared with the seasoned flour and pan drippings, the chicken is dunked right in the gravy and slow stewed or baked.
Chicken is first lightly fried, then a gravy is prepared with the seasoned flour and pan drippings, the chicken is dunked right in the gravy and slow stewed or baked.

Cajun Chicken Fricassee

This is not your typical fried chicken with gravy, oh no. While the chicken does indeed get a quick fry, the purpose of frying the chicken is primarily to season the oil and add body to the gravy, so don't expect a crunchy fried chicken end product here. Gravy is then made from the seasoned drippings and the chicken is dunked right into the gravy and the whole thing is finished stovetop or slow in the oven. Holy fat grams, it is some kind of delicious y'all.

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Thursday, August 12, 2010

12 Ways to Enjoy Summer Tomatoes

I love summer tomatoes - there's just nothing like them - and while we southerners would all like to lay claim to our states having the best of the best of them, in my little ole humble opinion, any local tomato freshly plucked from a garden is the best!

12 Ways to Enjoy Summer Tomatoes

I do always lament the passing of summer tomatoes because while tomatoes are available to us the rest of the year, they just have no taste in comparison. They aren't local of course, so they have to travel from far away, they are picked early before they are ripe and then are often shot with things like nitrogen to turn them red and make them appear pretty. While they may look nice on the outside, we all know the insides often reveal a mealy texture and they are often lacking in anything remotely tasting like the tomatoes we are accustomed to out of our own backyards or local markets.

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Wednesday, August 11, 2010

Panzanella Salad on Romaine

Panzanella salad may not be a traditional southern dish, but it sure fits in with our hot summer days and you don't even have to turn the oven on for homemade croutons - just grill your bread instead!

Panzanella Salad on Romaine

Yeah, yeah... I know. Panzanella salad isn't southern and it usually isn't served with lettuce either, but I like mine that way so that is how I eat it. I just mix up the panzanella - a salad that was probably originally born out of the need to use up stale bread and whatever else happened to be in abundance in the garden - and then I spoon it over crisp romaine lettuce. The early panzanella salads probably did not even utilize tomatoes, but these days, it is pretty much built around the two - bread and tomatoes - and then mixed with whatever fresh garden veggies are on  hand.

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The Absolute Best Homemade Croutons

Garlic infused olive oil is the key to these beautifully crispy and golden brown croutons.

Homemade Croutons

The Absolute Best. Perfect. World's Best. Awesome. I always smile when I see that in a recipe title, because while it may be a bit presumptuous, sometimes we really do think that our whatever-recipe is the best of the best, don't we?

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Monday, August 9, 2010

Spicy Sugar Steaks

A spicy rub of brown sugar, paprika, chili powder, Cajun seasoning, garlic and onion powder, perfect for grilled or pan seared steaks.

Spicy Sugar Steaks

You don't see much on this site about steaks and it's not because we don't eat them - we certainly do. It's because my favorite steak, hands down, is a rib-eye, and to me they just don't need anything much. A quick dousing of Dale's, Country Bob's, or just plain ole Worcestershire sauce while it comes to room temperature for the grill, and that's about all I ever do most of the time. I don't even add salt or pepper to them, before or after, and no steak sauce or enhancements for this gal.

But my Sugar Steak is one exception.

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Sunday, August 8, 2010

Review: Grilled Chicken Florentine for Two from Macaroni Grill


The giveaway is closed! Congratulations to Linda in New Mexico!! Send me your contact info within 48 hours to claim your prize. Thanks for participating y'all!!

Iced tea and iced coffee have been a "hot" ticket beverage item around this house the past few weeks with this extended heat wave.  I am very grateful for my central air conditioning right now and c'mon fall is about all I can say about that!

Well... to celebrate the end of Deep South Dish's 1st birthday week, I thought that I would host another giveaway courtesy of MyBlogspark and Macaroni Grill, that will help to get you out of the kitchen quick!

First off, I'm a big fan of easy skillet dinners, and especially ones that involve pasta, so I was excited to try the new Macaroni Grill Grilled Chicken Florentine frozen entrée. We don't have a Macaroni Grill Restaurant where I live, so it's nice that Romano's Macaroni Grill is offering four new frozen entrées available right at your supermarket! This entrée contains grilled white meat chicken and spinach with farfalle bow-tie pasta, tossed in a delicious creamy Parmesan cheese and garlic sauce. It's the perfect size for two adults. And let me tell you. Nothing could be easier.

Just literally dump the package in a microwave safe covered casserole dish, or a non-stick skillet, add 1/3 cup of milk - cover and cook for about 15 minutes. That's it!

The flavor of this dish is so fresh and yummy y'all that nobody will know it came out of a package from the freezer. Even my non-veggie eating husband - who wouldn't knowingly touch spinach if his life depended on it - gobbled this dish up and declared it "delicious."  If you know The Cajun, you know that means this dish was a winner for sure. I can't wait to try the other varieties!

Macaroni Grill frozen entrées are available now in your grocery store's freezer section and there are several to choose from. Now you can enter for a chance to try it for yourself!

One winner will receive a Macaroni Grill prize pack that includes one Macaroni Grill Frozen Entrée sample (may be different from this one), in addition to a serving bowl and pasta tongs.

Pop over to Macaroni Grill at Home, come back and leave a comment and share which Macaroni Grill frozen entrée you would most like to try ~OR~ name another favorite Italian meal in the comments that you would love to see Macaroni Grill add to their frozen entrée lineup.  Be sure to grab a coupon while you're there! Please note: To enter you must be at least 18 years of age.

Earn a bonus entry by following Deep South Dish and Macaroni Grill on Twitter Then share this post and link on your Twitter account:
Win a delicious frozen entree, pasta bowl & tongs from @MacaroniGrill & @DeepSouthDish #myblogspark
If you don't have a Twitter account, you can also SHARE this link on your Facebook page, in an individual post on your blog, or at another community/networking page to earn the extra entries. 

Can be Shared OR Tweeted up to once daily - each for a separate entry!  Just be sure to come back and leave a separate comment, with a link to your tweet or share or post, for it to count toward extra entries. {CLICK ON where it says "xx Minutes Ago" to get the link}

Follow Macaroni Grill on Facebook and Twitter for the latest news and special offers from Macaroni Grill.

Good Luck Y'all!!


The Rules

Giveaway closes on Sunday, August 15, 2010 at 12:00 noon CST. 
➮Open to residents of the United States only please.
➮You must be at least 18 years of age to enter.
➮You must leave an email address in your comment, or be linked to a public profile containing your email address.
➮The winner will be notified by email and will have 48 hours from the time of that email to reply and claim their win before an alternate winner will be selected.

Disclosure:  Macaroni Grill provided me with the free product, information, and prize pack through MyBlogSpark.

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Friday, August 6, 2010

Layered Squash and Tomato Casserole

A squash and tomato casserole, layered in a pan with sweet Vidalia onions, bacon and cheese, and seasonings, topped with panko bread crumbs and garnished with a chiffonade of fresh basil.

Layered Squash and Tomato Casserole

Yes, I know... it's hot out, but if you don't mind turning on the oven, this is a great way to enjoy those fresh summer squash and garden tomatoes. You could eliminate the bacon if you like (but why would you want to?!), but don't skip the panko if at all possible - it provides a wonderful crunchy contrast to the tender vegetables.

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Wednesday, August 4, 2010

Slow Roasted Tomatoes

Slow roasted tomatoes make a fantastic accent to a number of dishes or can be used for dipping and as a condiment. They make a great base for a sauce, or left unprocessed, slip the skins off and add them to a Mason jar topped with extra olive oil for sandwiches or as a snack!

Slow Roasted Tomatoes

Melissa d'Arabian of Food Network's Ten Dollar Dinners, slow roasted some tomatoes on her show last weekend, to use as a dipping sauce for grilled chicken ... which reminded me that I had about a pound of odds and ends tomatoes I need to use up.  These were from the last round of my summer garden harvest that were sitting in a basket on the counter, and starting to get soft. A gal can only eat so many tomato sandwiches y'all!

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Eggo Real Fruit Pizzas from Kellogg's

Update: It appears that this product has since been discontinued - As of 12/2011 I cannot find information on either fruit pizza on the Eggo website. Please visit to view the other fabulous Eggo products.

Oh my goodness, you cannot possibly tell me that that doesn't just look yummy!! Thanks to the Foodbuzz Tastemakers program I had the opportunity to give these new Eggo Real Fruit Pizzas a taste test in both the Strawberry Granola and Mixed Berry Granola flavors.

With school just about to kick in and the hurry-up rush that always seems to come with it ... no matter how organized you think you are ... these are gonna be a great way to get a nutritious meal in your kids - or yourself before heading out the door.  I'll be honest. I had initially planned to try these out on some youngsters myself, but decided to go ahead and give them a spin myself - and boy, I'm really glad I did! I honestly wasn't sure how this product was going to translate taste-wise, but gotta say I really was impressed!

These are individual sized personal pizzas, so they're perfect to keep on hand in the freezer. The crust, which I initially expected to be an Eggo waffle, is actually more pizza-crust like, except that it is lightly sweetened with cinnamon and maple flavors. That's topped with what appears to be a flavored, neufchatel cheese base, and then crunchy granola and real fruit.

One minute in the microwave on the crisping tray that is provided and you've got a quick, tasty and convenient breakfast option for those rushed mornings.  I'm not a big fan of cooking in the microwave, particularly with pizza crusts, so I chose to cook mine in the oven for a crispier crust, but these are a perfect size for the toaster oven too.  It takes only 5 to 7 minutes, placed directly on the oven rack and allowed to cool for about a minute. Loved that crunch!

These really would be a nice change from cold yogurt, cereal, or even a snack bar - give 'em a try! I have a feeling you'll love them too.

Disclosure: As part of the Foodbuzz Tastemaker Program, I received Eggo Real Fruit Strawberry and Mixed Berry Real Fruit Granola Pizzas to try.

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Tuesday, August 3, 2010

Cajun Pork and Shrimp Burgers

Cajun Pork and Shrimp Burgers made with onion, bell pepper and celery, the Trinity of Cajun vegetables, Cajun seasonings and a blend of raw ground shrimp and pork.

Cajun Pork and Shrimp Burgers

Pork rules in the south, that's for certain. Part of that comes from the fact that back in the day, just about everybody raised their own hogs, and believe you me, every part of that pig was utilized in some form. These days we pretty much get our pig from the grocery store like most the rest of y'all, but pork still rules down in this part of The South.

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Monday, August 2, 2010

New Zatarain's Products Spice Up Kitchens!


Giveaway is CLOSED! Congratulations to Phillip and Jerry our winners! Please check your email and respond to claim your prize. Thanks for participating and for being loyal readers!

Well, it's my party y'all and what could be better than to start the week off with a giveaway?!  Yep. Deep South Dish dedicated recipe site is a year old this week!  Can y'all believe it?

In truth, I owe a gratitude to all of you for encouraging me with your continued support, for being regular readers, and especially for your friendship, your sweet comments, compliments and emails. You have made Deep South Dish a fun project to be involved with, but wow, has time flown by.

I don't know y'all, could it possibly get any hotter?  Lawdy Mercy!!  Well, "if you can't stand the heat, get out of the kitchen," or at least get out of there faster, I say! It really has been a hot summer and just about everywhere too, even outside of The Deep South. Frankly it's been so darn hot, its hard enough to think about recipe development, never mind to actually get in the kitchen to create anything!  Well, thanks to the great folks at Zatarain's you can minimize that time and still produce an inexpensive, quality meal that'll be welcomed by your family.

I recently had the opportunity to give some of Zatarain's newest products a whirl, including three new Crispy Southern Style Seasoned Seafood Fris for fish and shrimp, perfect for summer seafood dishes, their expanded boxed rice line mixes, including both a mild and a spicy jambalaya mix and a spicy red beans and rice mix, plus a Cajun brown gravy mix, a Creole red gravy mix, and three bold, new flavors of Creole seasoning in Zatarain's Big & Zesty line and gotta say, ♫love them♫ all! Now... in all fairness, like many down here, I have been a fan of Zatarain's products for many years, but if you really love the heat, this new line Zatarain's have just the right bumped up New Orleans flavor we all love. Just look at those seasonings, right out of the box.

Want an easy shrimp and sausage jambalaya like that pictured above? Break open a box of Zatarains New Orleans Style Spicy Jambalaya Mix and toss in a bit of smoked sausage or andouille and some shrimp and you have a beautiful tasty meal.

Dinner is on the table in no time and nothing could be easier.

A crispy seasoned shrimp coating with real lemon? No problem!

A crispy corn based breading for fish? Just zip open the package, dip and fry!

And, of course, those Zatarain's Creole seasonings certainly found their way into a few tasty recipes of my own! They are perfect for chicken, meats and seafood and one of my favorites has been the Big & Zesty Garlic Herb blend.  A blend of Creole seasonings, mixed with garlic and other herbs is a perfect seasoning for including in so many of your favorite dishes. I mean just look at those bold seasonings in there!

I transformed a basic burger into a delicious & spicy Zesty Burger. Mmmm... so good!!

And, I made some jazzed up rolled dumplings that were just delicious! 

The Big & Zesty Original Creole seasoning has made it's way into several dishes where I use Creole or Cajun seasoning too. Look how big and bold these seasonings are - you'll absolutely love it!

Transform a classic club sandwich with some Cajun Mayo, or throw some in a seafood pasta dish or this yummy Southern Red Rice with Shrimp, or toss in some of your favorite veggie dishes to kick things up a notch. The Big & Zesty Original made its way into those gorgeous pork and shrimp burgers pictured below. And there's even a Big & Zesty Blacked Creole Seasoning I've yet to try, but I know it's gonna be good y'all!

Don't worry if  you're not feeling particularly creative in this heatwave because I totally get that! Zatarain's to the rescue with some great - and easy - recipes that will help you to fully utilize these products.

Like this great jambalaya dish:

Crescent City Jambalaya

This spicy, flavorful dish is perfect for a party, and it really is “big easy.” The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix (spicy or mild), doubling all the other ingredients and cooking in a Dutch oven or saucepot.

Makes 8 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 35 minutes

1 tablespoon olive oil
1 medium onion, chopped
1 each medium green and yellow bell pepper, chopped
1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained
1 cup water
1 package ZATARAIN'S® Spicy or Mild Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
1/4 cup chopped fresh parsley (optional)

1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Nutritional Info per 1 serving

Calories: 264 Sodium: 813
Fat: 8 Carbohydrates: 29
Cholesterol: 107
Fiber: 2
Protein: 19

or this, spicy shrimp cake:

Easy Creole Shrimp Cakes

In this versatile recipe, crabmeat or fish may be used in place of the shrimp.

Makes 5 (2 shrimp cake) servings.
Prep Time: 20 minutes
Cook Time: 12 minutes

1 pound shrimp, peeled, deveined and finely chopped
3/4 cup unseasoned bread crumbs
1 cup finely chopped onion
2 eggs, slightly beaten
2 green onions, finely chopped
2 teaspoons ZATARAIN'S® Creole Seasoning
1/2 cup ZATARAIN'S® Wonderful Fish Fri
1/4 to 1/2 cup vegetable oil

1. Mix shrimp, bread crumbs, onion, eggs, green onions and Creole Seasoning in large bowl until well mixed. Shape into 10 shrimp cakes, 2 inches each. Coat in Fish-Fri, pressing mixture firmly into each shrimp cake.

2. Heat 1/4 cup of the oil in large skillet on medium-high heat. Carefully add shrimp cakes, a few at a time.

3. Fry 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp cakes, adding remaining oil as necessary.

Nutritional Info per 1 serving

Calories: 303
Sodium: 1158
Fat: 15 Carbohydrates: 22
Cholesterol: 219
Fiber: 1
Protein: 20

Pop over to the Zatarain's website for many more great recipe ideas! Okay... down to business. I am so excited!!

CLOSED  - TWO lucky readers will  have the chance to try out this HUGE box filled with some fantastic Zatarain's products! Look at this y'all!!

Pop over to Zatarain's Facebook page and "LIKE" (become a Fan of) the page.  Come back here and leave a comment to let me know you liked them! That'll earn you one entry for a chance to win one of these great Zatarain's packages!
Anonymous comments are open, however, you must leave at least a first name and a way for me to contact you in your comment for it to count!
 (If you don't have a Facebook account, visit Zatarain's Recipes Page and come back and leave a comment to tell me one you might like to try.)

Earn a bonus entry by following Deep South Dish and Zatarain's on Twitter Then share this post and link on your Twitter account:

Win a fantastic gift pack @DeepSouthDish chocked full of awesome @MyZatarains products

If you don't have a Twitter account, you can also SHARE this link on your Facebook page for the extra entries.    

Can be Shared OR Tweeted up to once daily - each for a separate entry! 

Just be sure to come back and leave a separate comment, with a link to your tweet or share, for it to count toward extra entries. {CLICK ON where it says "xx Minutes Ago" to get the link}

Best of luck y'all!


The Rules:

Giveaway closes on Tuesday, August 10, 2010 at 12:00 noon CST. 
➮Open to residents of the United States only please.
➮You must leave an email address in your comment, or be linked to a public profile containing your email address.
➮The winner will be notified by email and will have 48 hours from the time of that email to reply and claim their win before an alternate winner will be selected.

Disclosure: Zatarain's provided me with a gift basket of the products described, both for me to try and to giveaway to two readers.

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