Klondike Rose Potatoes & Johnny's Salts Giveaway

It's time for another fun-filled giveaway.

Everyone likes free stuff right?

But this giveaway is extra special....

It's FOOD!

 Klondike brands and Johnny's Fine Foods contacted me with a challenge.

You know how I love a good challenge.

To perform this giveaway I first had to create something using 

Klondike Rose potatoes and Johnny's salts.

This is what I came up with.....

 When I first looked at the bag of potatoes and seen that awesome color of red

and the word Rose, the first thing that came to mind was red wine.

You should always go with your first instinct, right?

Right!

 I chopped up 4 of those gorgeous red potatoes and covered them with red wine.

I know this going to be hard for you, and you will probably shed a tear or two,

but believe me, it's well worth it.

I let the potatoes soak in the wine for 2 hours.

I drained the potatoes, and yes, the wine went down the drain....

DON'T CRY!

There is enough left in the bottle for one glass.

 I arranged the chopped potatoes on a foil lined baking sheet

smeared with olive oil. Kind of toss the veggies in the olive oil to coat.

Along with the potatoes I sliced one red pepper and one medium onion, 

sliced and chopped.

Sprinkle with Johnny's Seasoned Sea Salt.

Place the baking sheet with veggies in a preheated 400 degree oven for

20 minutes, or until potatoes are fork tender.

 This is what they looked like when they were done.

We ended up with an awesome breakfast dinner.

Top the potatoes and peppers with a couple soft cooked eggs,

and you have heaven on a plate....NO JOKE!

The wine taste was fantastic mixed with peppers and onions.

So, since I completed my challenge I can now move on to the giveaway.

Two lucky winners will win this prize package shown below,

courtesy of Klondike Brands and Johnny's Fine Foods.

USA residents only please.

Klondike Brand is also providing a coupon for A'lil Country Sugar readers:

Coupon is here!

a Rafflecopter giveaway

Roasted Balsamic Vegetables and Some Changes

 It's a new year!

Which means time for change.

You will see a lot of changes happening around here in 2013.

For one, we are going to focus more on healthy eating.

The taste "good" healthy eating.

Who's up for that?

Don't get me wrong, I'm not going to leave out those

fantastic desserts and full calorie meals,

I'm just going to even things out a little.

Starting next Monday you will see something different that

we should slip in here.

On Mondays you will begin to see one Weight Watchers meal

per week.

For two, I would like to see this blog hold its own domain name.

I will be working hard on that commitment too.

I am just so grateful for all of you faithful fans and followers.

 Now let's get down to business today.

I don't know about you, but I love roasted vegetables.

Any kind of vegetables.

And you can mix this up any way you want to.

I chose fresh green beans and red potatoes.

Don't be afraid to throw in what you like:

Mushrooms

Zucchini chunks

Carrots

Squash chunks

Sweet peppers

Hot peppers

Sweet potatoes....

And I think the list could be endless.

 I made this around the Christmas holiday just to lighten things up a bit.

Are you one that over-ate during the holidays?

Me too!

All you have to do with this recipe is,

throw all of your veggies in a Zip-lock bag and pour the sauce mix in.

Shake or Squeeze!

And then dump onto a foil lined cookie sheet sprayed with non-stick spray.

Pop in the oven, and in about 20-30 minutes you have heaven on a plate.

And the darker the veggies are roasted, the more I love them....

Just a "favorite" taste of mine. 

The inspiration for this recipe came from Kalyn's Kitchen.

I had to leave out the mushrooms due to a mushroom hater in the house.

Roasted Green Beans and Potatoes with Balsamic and Parmesan

1 pound fresh green beans, washed with ends snipped

4 medium sized red potatoes, washed and sliced thin

Place these two ingredients in a gallon size Zip-lock bag.

1 1/2 T. olive oil

1 T. balsamic vinegar

salt and fresh ground black pepper to taste

2 TBS finely grated Parmesan cheese (and more for sprinkling)

Preheat oven to 450 degrees F.

Wash, prep, and slice vegetables of your choice.

Put vegetables into a Zip-lock bag. Whisk together olive oil, balsamic vinegar, and Parmesan cheese. Pour balsamic mixture into bag with veggies. Shake or squeeze bag until all veggies are coated. Arrange on a large cookie sheet covered with foil and sprayed with non-stick spray. Spread out the veggies so they are not crowded on the cookie sheet. Roast for 20 to 30 minutes, starting to check for doneness after 20 minutes. You will want your veggies to be tender-crisp. Season to your taste with more salt and pepper, and then sprinkle with more Parmesan cheese if desired.

This recipe is linked to:
Foodie Friends Friday