GIVEAWAY: Win a $500 Calphalon Giftcard!!

So, I'm super duper, incredibly excited to offer my wonderful readers (that would be you!), a chance to win a $500 "Your Set by Calphalon" giftcard...Yes, $500.00, just in time for Valentine's Day!!  It's my largest giveaway to date, and I can't wait to give you all the details...

I recently had the opportunity to have lunch with 2 awesome reps from Calphalon, and they told me about something that I think is really cool.  They have a new program called "Your Set by Calphalon".  Have you ever gone to purchase a new set of pots and pans and wished that you could customize your set instead of being stuck with whatever pots were already included in that particular box set?  The brilliant people at Calphalon have remedied that whole problem.  They've got a wonderfully interactive website where you can pick and choose exactly which pots you want in your set, so that you can create something special and unique...totally tailored to the way YOU cook. 

Starting with a 5 piece base set of core pieces from either Unison Nonstick or AccuCore Stainless Steel, you can add up to 8 pieces from either - or both - collections.  So, you could basically have it all, within one set...the convenience of nonstick pans, and the classic performance of stainless steel.  Pretty cool, huh??

What I really love about the whole thing is the interactive website, which allows you to not only shop by product but by technique and cooking style.  The website will make recommendations for you based on whether you want a pot that's best for soups, braising, stir-frying, roasting, sauteing, etc.  Inspirational menu suggestions, detailed use recommendations and great photography/video all come together to round out the experience.

PRODUCT REVIEW:  AccuCore Stainless Steel 3 qt. Saute Pan & Cover
Calphalon gave me an "AccuCore Stainless Steel 3 qt. Saute Pan & Cover" (photo above) to take home for a test drive.  I had never really cooked with stainless steel before, since my current set is all nonstick.  I love how easy the nonstick pans are to clean.  However, it only took me a few uses with this stainless steel pan to see the difference.  I've already put it through its paces, and it has impressed me every single time.  It's a product that you know is built well.  It feels solid and performs incredibly.

I was worried about food getting stuck or burnt, but I was pleasantly surprised.  So far, no problems at all.  The AccuCore products have a 5 layer construction with a copper core, two internal aluminum layers, and a brushed stainless steel cooking surface and exterior.  The copper core produces controlled, even heating and totally eliminates hot spots.  It was also surprisingly easy to clean, which made me happy.  Plus, it's dishwasher, broiler and oven safe, with a full lifetime warranty.

In summary, I'm so impressed with this saute pan, that I'm seriously considering purchasing an entire set from the AccuCore line.  My current set has seen better days, so it's almost that time.  And I'm not just saying that because Calphalon gave me one to try.  This is an honest review of a product that I feel is a great one.  That's why I'm so excited about this giveaway! :)

Speaking of which, let's get to it!!

How to  Enter:
Simply leave a comment on this post, which answers the following question:

Which Calphalon product is at the top of your wish list?

Also, for extra chances to win, simply do the following and leave SEPARATE additional comments letting me know that you did:

• Like Sugar & Spice on Facebook
• Follow Sugar & Spice by Celeste on Twitter
• Tweet the following "NEW GIVEAWAY: Win a $500 Calphalon Giftcard!!! @SugarSpicebyC @Calphalon #giveaway http://sugarandspice-celeste.blogspot.com/2013/02/giveaway-win-500-calphalon-giftcard.html"
• Follow the Sugar & Spice by Celeste board on Pinterest 

The Rules:

• Entries must be submitted by midnight (CST time) on Wednesday, February 27th. 
• A winner will be picked at random (using random.org) and will be announced on Thursday, February 28th.
• Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
• At this time, the contest is open to US residents only.

Good Luck, and THANKS for reading!  :)

Carol's Easy Greek Salad

My awesome mom-in-law, Carol, makes the most amazing Greek Salad...It's the stuff of dreams.  She makes it often for big family gatherings, and I always save a special spot on my plate for a generous helping.  It's fresh, vibrant flavors are incredible, and you know what?  It couldn't be any easier to make.

Simply chop up all the ingredients, throw them into a large bowl along with a dash of freshly ground black pepper, a little dressing, feta cheese and VIOLA!  

The great thing about this salad is that the longer it sits all cozy and cool in the fridge, the better it gets.  That gives all those wonderful flavors time to meld together into a symphony of Greek deliciousness.  

Doesn't that sound fabulous?!?

Because of that, this is the perfect make-ahead side dish for your next gathering.  Make it the night before and have one less thing to worry with the day of your party.  But don't thank me, thank Carol.  :)

Bon Appetit, my friends!

Carol's Easy Greek Salad
Adapted from:  Carol Ward

Ingredients:
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
10 oz. grape tomatoes
6 oz. black or Kalamata olives, pitted
8 oz. white mushrooms, sliced
1/2 cup Greek or Italian dressing
Freshly ground black pepper, to taste
8 oz. feta cheese, crumbled

Directions:
Combine broccoli, cauliflower, grape tomatoes, olives and mushrooms in a large bowl.  Pour dressing over vegetables and season with freshly ground black pepper.  Stir thoroughly to combine, making sure all veggies are coated with the dressing.  

Place salad in the refrigerator, covered, for at least 2 hours before serving, so that flavors have a chance to meld together.  

Just before serving, sprinkle feta cheese over the top. 

Note:  This salad is even better the day after making it!  Simply store the salad in the refrigerator overnight, in a sealed container.

Martie Duncan's Arancini - Perfect for Super Bowl Sunday!

Who's ready for the Super Bowl tomorrow??  If truth be told, I'm probably more excited about the commercials (and food, of course!) than the actual football game, but hey, the commercials are usually awesome.  And they better be, especially when the average cost of a mere 30-second ad spot during the game is $4 million!

That's right...$4 Million....WOW.

Awesome party food is an absolute MUST for any Super Bowl party, and my new friend Martie Duncan, from The Next Food Network Star, knows her stuff when it comes to party food.  Martie kicked some serious butt on Season 8 of the show as a finalist, and I recently had the opportunity to help her prepare for her latest cooking segment on our local Fox 6 station here in Birmingham.  On the segment, she demonstrated how to make her A.M.A.Z.I.N.G. Arancini (AKA Italian Rice Balls).

Folks, these are simply irresistible...When you bite into that first perfectly-fried little sphere, your tastebuds are greeted by cheesy, meaty, melty goodness!  And you can't eat just one...Oh, no...I won't tell you how many I had before we left the studio that day!  Hah.

These are super easy to make and are perfect for a large crowd.  Here are some tips that I learned from Martie along the way:

1.  You can make these ahead and freeze them.  Simply thaw and fry as usual just before your guests arrive.
2.  The recipe calls for 1 lb of ground beef + 1 lb of veal.  To save money, you can simply use 2 lbs of ground beef.
3.  This recipe can easily be doubled, if feeding a larger crowd.
4.  It's best to use sticky rice.
5.  If you're pressed for time, use store-bought marinara sauce.

Now, hurry and make these very soon.  You'll thank me, I promise.  :)

CLICK HERE for the recipe.

Be sure to visit Martie's website, Martie Knows Parties, for lots of great party-planning tips, tricks and recipes!

Here's Martie in action on Fox 6 News/Good Day Alabama:

Creamy Orzo with Bay Scallops, Asparagus & Parmesan

I'm currently working on a fun project, that I'm so excited about...I'm photographing a cookbook all about fresh seafood from the Gulf of Mexico, and I can't wait to see the finished book.  It's going to be filled with awesome recipes and everything you need to know about all the different species of fish found in the Gulf.  And I don't know about you, but it's pretty hard to beat a plate full of fresh, yummy seafood!

This recipe is a family favorite around our house and is easy, delicious and incredibly comforting.  Fresh, sauteed bay scallops are the star of this dish, which will make an appearance in the upcoming book.  

 The creamy orzo pairs perfectly with the satisfying crunch of the asparagus, and the addition of grated Parmesan cheese rounds it out wonderfully.  In fact, this recipe is a new version of THIS DISH that you might remember from an earlier post.  That recipe has become such a big hit with you guys, that I decided to add a little bit of a new spin to it.

I hope you like it.  :)

Bon Appetit, my friends!  

Creamy Orzo with Bay Scallops, Asparagus and Parmesan

By Celeste Ward

Ingredients:

1 lb. bay scallops

1/2 cup yellow onion, diced

1 lb. orzo pasta

1 cup asparagus, cut into 1 inch pieces

5 Tbsp butter or margarine, divided

1/2 cup grated parmesan cheese

1/2 cup heavy whipping cream

1 Tbsp fresh parsley, chopped, plus more for garnish

1/2 tsp salt

Freshly ground black pepper, to taste

Directions:

Rinse scallops and pat dry.  Set to the side.

Melt 1 tbsp of the butter in a large skillet over medium heat.  Add the onion and sauté until soft, about 4 - 5 minutes.  Remove the onions to a plate and set aside. 

Next, add 2 tbsp of the butter to the skillet and melt over medium heat.  Add the prepared scallops and sauté for 4 - 5 minutes.  Place scallops on a heated platter and cover with foil.

Fill a large sauce pan of water with 4 - 6 quarts of water and bring to a boil. Add the orzo and stir.

After the orzo has been boiling for 5 minutes, add the asparagus to the same pot and continue to cook for 5 additional minutes.  Once the orzo and asparagus are cooked and tender, drain well and pour into a large mixing bowl.

Quickly add the parmesan cheese and the final 2 tbsp of butter to the orzo and asparagus mixture. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream, while stirring.  Next, add the sautéed onions, scallops and fresh parsley.  Mix well.  Season with salt and pepper.  Garnish with additional parsley.

Serve immediately and enjoy!

Fudgy Chocolate Peanut Butter Cake...Sinfully Delicious!

Folks, this just might be the most decadent, mouth-wateringly rich, sinfully delicious cake that I've ever made...seriously.

Brad wanted a chocolate-peanut butter cake for his birthday this year, and you know how it goes - Ask, and you shall receive!  I wanted to make my awesome hubby an extra-awesome cake this year.  I came across this recipe over at Smells Like Home, and I stopped in my web-searching tracks the minute I saw it.

It was perfect looking - Three rich, extra chocolately layers of cake were surrounded by a creamy, peanut-buttery icing.  And if THAT wasn't enough to get your mouth-watering, it was all topped off with a gorgeous layer of chocolate ganache, artfully dripping down the sides of the cake.

Seriously!?

You'd think that this cake would take hours upon hours in the kitchen to skillfully create.  The truth?  It's easy.  I promise.  Trust me!

This cake is absolutely worth every single calorie that is hiding inside of it.  The icing...OHHH the icing!  It's beyond words.  Please make this soon...You NEED this cake in your life.  :)

Fudgy Chocolate Peanut Butter Cake
Adapted from:  Sky High:  Irresistible Triple-Layer Cakes, via Smitten Kitchen and  Smells Like Home

Ingredients:
For the cake:

• 2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder, preferably Dutch process
• 2 tsp baking soda
• 1 tsp salt
• 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
• 1 cup sour cream
• 1 1/2 cups water
• 2 tbsp distilled white vinegar
• 1 tsp vanilla extract
• 2 eggs

For the frosting:

• 2 cups creamy peanut butter
• 4 cups powdered sugar
• 1 cup plus 2 tbsp unsalted butter, at room temperature
• 1 tbsp plus 1 1/2 tsp pure vanilla extract
• 3/4 tsp Kosher salt
• 1/2 cup heavy whipping cream

For the chocolate-peanut butter ganache:

• 8 oz semisweet chocolate, coarsely chopped
• 3 tbsp smooth peanut butter
• 2 tbsp light corn syrup
• 1/2 cup half-and-half

Instructions:

1. To make the cake: Preheat the oven to 350 degrees F. Grease (no flour is needed here) three 8-inch round cake pans with butter or baking spray. Line the bottom of each pan with a round of parchment paper and lightly grease the paper.
2. In a very large bowl, sift the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water – splashing may occur if you add it too quickly (trust me). Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides and bottom of the bowl and be sure the batter is well-mixed and no flour bits remain. Divide among the 3 prepared cake pans – using a kitchen scale really helps to ensure the layers will be equal in size.
3. Bake for 30 to 35 minutes on the same rack, if possible, without the cake pans touching each other, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, place the peanut butter and butter.  Sift the sugar into the bowl.  Add the vanilla extract and salt.  Starting on low and gradually increasing (to prevent the sugar from covering your kitchen) the speed to medium-high, beat the ingredients until light and fluffy, scraping the sides and bottom of the bowl as needed, about 3-4 minutes.  Beat in the heavy whipping cream.
5. To frost the cake: Place one layer, flat side up, on a cake stand, cardboard cake round, or large serving plate. Spread 2/3 cup of the peanut butter frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with a scant amount of frosting to make a crumb coat to keep the crumbs from popping through the final frosting.  You’ll need just enough to lightly cover the cake – there’s no need to be neat here. Let the cake chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.  Once the cake is fully frosted, chill the cake again and let it firm up before covering it with the ganache.
6. To make the ganache: In the in a medium bowl set over a saucepan of simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.  Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.  (I put the ganache in the fridge for a very short time, just to help it firm up a bit before adding it to the cake.  I didn't want it to be too "drippy".)
7. To decorate with the ganache:  Gently pour the ganache over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the ganache to set completely. Take the cake out of the fridge about 1 hour before serving – it will be difficult to cut through the ganache if it is too cold.

Yields: 12-18 servings