CruiseCritic: Win a 12-Day Alaskan Splendor Cruise and $2,000

CruiseCritic: Win a 12-Day Alaskan Splendor Cruise and $2,000!

Have you always wanted to see Alaska? Enter the CruiseCritic Cruise Alaska with Windstar Sweepstakes and win a 12-day Alaskan Splendor Cruise and $2,000! A $10,358 value. Enter once daily. Ends January 31st, 2019. Good Luck! Just click the highlighted link to enter.

Sponsored Link

Coastal Resale Therapy Treasures and Gifts Galore

Coastal Resale Therapy Treasures and Gifts Galore!

Looking for a unique treasures and gifts? Check out the Coastal Resale Therapy’s latest inventory for that perfect treasure!

Pillsbury Free Samples Monthly, $250 in coupons and more

Pillsbury Free Samples Monthly, $250 in coupons and more!

Sign up for Pillsbury’s FREE emails to receive up to $250 in yearly coupons, access to free samples (10,000 per month). Quantities limited, one per member. Plus get the easiest recipes sent right to your inbox!

Chefs Catalog: Win a 7-Night River Cruise Through France

Chefs Catalog: Win a 7-Night River Cruise Through France!

Have you always wanted to see France? Enter the Chefs Catalog France River Cruise Sweepstakes and win a seven-night epicurean river cruise for two people in southern France! A $7,400 value. Enter once per person. Ends January 31st, 2019. Good Luck! Just click the highlighted link to enter.

Crawfish Boil Potato Salad Recipe

Crawfish Boil Potato Salad Recipe

It is winter, which can only mean one thing to many Southerners: Crawfish boil season. Lucky for all of us, Garden & Gun has a delicious Crawfish Boil Potato Salad recipe that is sure to impress all guests at gatherings and boils. This is an adapted home-cook version from esteemed New Orleans chef, Colleen Quarls. Bon appétit!

INGREDIENTS

FOR THE BOIL

1 gallon water
1 cup Zatarain’s Pro Boil
2 tbsp. kosher salt
¼ cup Crystal hot sauce
2 lemons, halved
1 orange, halved
2 lb. medium red potatoes, cut into quarters
1 intact head of garlic, unpeeled and halved
2 whole artichokes, trimmed and outer leaves removed
2 lb. corn on the cob, husks removed
1 lb. white or portobello mushrooms, cleaned and trimmed
1 lb. green beans, cut into thirds
5 lb. crawfish or 3 lb. of 16- to 20-count unpeeled shrimp

FOR THE DRESSING

1½ cups Duke’s mayonnaise
¼ cup sour cream
2 tbsp. buttermilk
1 tbsp. lemon juice
1 tbsp. Zatarain’s Creole Seasoning
1 tbsp. Creole mustard
1 tbsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. black pepper
½ cup celery, diced
½ cup scallions, sliced thin

PREPARATION

For the boil, place first 4 ingredients in a large stockpot or Dutch oven over high heat. Squeeze lemons and orange into the water, and toss in the halves, too. Bring the liquid to a boil, then reduce to a simmer. Drop in potatoes and garlic, cover, and simmer for 45 minutes to an hour, until tender. With a strainer or a slotted spoon, remove potatoes and garlic and set aside on a sheet pan to cool.

Return liquid to a boil and begin to add vegetables. Start with artichokes. After 15 minutes, add corn. After another 10 minutes, add mushrooms. After 5 more minutes, add green beans, and cook for 3 minutes. With a strainer or a slotted spoon, remove vegetables to a sheet pan to cool.

Return liquid to a boil, drop in crawfish, cook for about 4 minutes, then turn off heat and let the pot sit for 20 minutes. (If using shrimp, turn off the heat immediately and let the pot sit for 5 minutes.) Remove crawfish and discard liquid. When crawfish have cooled, peel, remove the tail meat, and chop. (Discard shells.) Chop potatoes into chunks. Cut the corn kernels from the cob. Remove the leaves from the artichokes and chop the hearts into a medium dice, along with the mushrooms and green beans.

For the dressing, place all ingredients except celery and scallions in a large mixing bowl. Squeeze pulp from cooled garlic cloves (as much or as little as desired) and mince. Add to bowl, and whisk to blend. The dressing can be made ahead and kept for up to five days in the refrigerator.

To assemble the salad, place vegetables and crawfish in a large mixing bowl, and toss to mix. Start with ½ cup of dressing and mix, adding more until you reach the desired consistency. (Any leftovers make a tasty dip for crudités.) Add the celery and scallions; taste and season with salt and pepper.

Win a Landmann Redford Outdoor Fireplace!

Win a Landmann Redford Outdoor Fireplace!

You can enter the Sweep Geek Holiday Sweeps for your chance to win a Landmann Redford Outdoor Fireplace, the perfect addition to your outdoor living area for the Fall and Winter months.

Amazon: Sharpie Markers 5-Ct for just $2.54!

Amazon: Sharpie Markers 5-Ct for just $2.54!

Got plans to make an Amazon order soon? Then add these Sharpie Markers 5-Ct for just $2.54! You need to spend $25 to get this price. Grab it before they mark them back up (see what I did there lol).

Free Breathe Now Samples

Free Breathe Now Samples

It’s that time of year. Allergies, sinus infections, colds, and even the flu are going around. That makes it tough to breathe. Give these Free Breathe Now Samples a try and it may just be the solution you’ve been looking for. They are Safe, ALL-NATURAL alternative to Antihistamines and you should feel relief within minutes without side-effects!

Kentucky Butter Cake Recipe

Kentucky Butter Cake

Don’t you just love a good pound cake? Buttery, dense, no-nonsense pound cake. Well here is a recipe for Kentucky Butter Cake from Cameron at honeysuckleafternoons.com that you just have to try!

Read more

FREE Sample of OLAY Whips!

FREE Sample of OLAY Whips!

Register for your FREE Sample of OLAY Whips and join Club Olay for Exclusive Offers and News. * U.S. residents only, 18 years of age or older. Limited quantity, while supplies lasts. Limit one per person

Page 1 of 9312345...102030...Last »