Commonly Beth

Was on line today and saw this sweepstakes and thought to share with you. http://c.insidehook.com/hemingway-south-spain?utm_source=LuckyPeach&utm_medium=email They are  sending two lucky winners to the South of Spain with the True.Ink editors  from August 22-27 to spend the week living it up like Hemingway. Included: A five-night stay in a beachside villa, roundtrip airfare for two, behind- the-scenes tour and attendance to the Bullfighting and Flamenco festival, your own starter paella pan kit, box of culinary delights, and meals from top chefs in Southern Spain. ¡Buena suerte!

Serves 1 Or 2 if you Like the other person Take a big pan, sizzle some salted butter in it, and just when the foaming subsides, coarsely grate an unpeeled potato over it on the large holes of a box grater. The potato, unmolested will still have all its starchy essence and the flavor that conveys. Do it sparingly, so that you see as much pan as potato; don’t pile it up anywhere. Ozersky used a 12-inch skillet and rarely did more than half a medium potato at a time. (Alternately, you can grate the potato on the side if you need to brace the grater against the counter, then sprinkle in your latticework by hand.) Once the potato hits the pan, salt it. The reason you want there to be so much space is to give the steam somewhere to go. Potatoes need to shrink and shrivel, concentrating their taste down and replacing their water with precious fat. They can’t do that if they’re being jammed in next to each other like the crowd at a Motorhead concert. Give them room and let them bind with e

Prep Time 10 min. Total Time 8 hr.  10 min. Servings 1/2 cup A.1. Original Sauce 1/2 cup water 1 pkg. (0.9 oz.) onion-mushroom soup mix 1 boneless beef chuck eye roast (2-1/2 lb.) 1 lb. red new potatoes 1 pkg. (16 oz.) baby carrots 1 onion, thickly sliced Mix first 3 ingredients until blended. Place meat in slow cooker; top with vegetables and sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

Prep Time 20 min. Total Time 40 min. Servings 6 servings 1 lb. boneless skinless chicken thighs, cut into bite-size pieces 2 cups frozen mixed vegetables (carrots, corn, green beans, peas) 1 can (10-3/4 oz.) condensed cream of chicken soup 1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes 1 can (8 oz.) refrigerated crescent dinner rolls Heat oven to 400ºF. Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 8 to 10 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA. Unroll dough into 4 rectangles; firmly press seams and perforations together to seal. Place over chicken mixture; press ends of dough to top edge of dish with fork to seal. Bake 20 min. or until crust is deep golden brown.

I love to enter this this is a daily entry http://www.emiliemshop.com/winabaggiveabag?utm_source=Emilie+M+Newsletter&utm_campaign=f037ac38e1-VALENTINES+DAY+BOGO&utm_medium=email&utm_term=0_d1665ffdc8-f037ac38e1-48800085&goal=0_d1665ffdc8-f037ac38e1-48800085&mc_cid=f037ac38e1&mc_eid=30cab8ab7b <a href="http://www.bloglovin.com/blog/18149203/?claim=hmkksxser3q">Follow my blog with Bloglovin</a>

I run the Recipes, Sweeps and More page on Facebook. I am going to start switching to blog and sharing recipes I find as well as coupons and other things.. I have blogged before and now it's time to help others save money. Please like my blog and I will be sharing lots.

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