Welcome to V's Daily Indulgence!! My site is dedicated to recipes with ingredients that are easily found in your grocery store, no fancy ingredients, just basic everyday cooking recipes that are easy to follow even for the beginner cook!  

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I am passionate about cooking and keeping my recipes Simple, Savory and Satisfying! Grab a cup of coffee and stay for awhile. I hope you find something that will soon become a family favorite! If you do, I would love to hear your comments! I'm listening.

Favorite quote: " "The best thing to hold on to in life is each other." - Audrey Hepburn

Friday, September 30, 2011

Bumble Bee Quick 'n Easy Recipe Contest

Bumble Bee Quick 'n Easy Recipe Contest
Winner: Michaela Rosenthal!
In August, Bumble Bee launched its Quick ‘n Easy Recipe contest  on Facebook. There were numerous original recipes submitted, and after the fans helped us narrow it down to the top 10 recipes, our celebrity chef partner, Chef Scott Leibfried, declared a winner!
The grand prize winner is Michaela Rosenthal with her Creamy Tuna & Green Olive Quiche recipe. Chef Scott noted that her recipe incorporated an excellent variety of fresh ingredients that are easy to find. Check out Michaela’s full recipe below:

Creamy Tuna & Green Olive Quiche Ingredients:
2 (5 oz) cans Bumble Bee Tuna (packed in oil), drained & flaked
2 teaspoons fresh lemon juice
3 large eggs, beaten
1 cup thick dairy cream
1 cup grated Gruyere or baby Swiss cheese
1/3 cup sliced ripe green olives
¼ cup slivered sun-dried tomatoes (packed in oil)
2 tablespoons minced shallot
2 tablespoons minced chives
2 teaspoons chopped fresh dill 1 teaspoon seafood seasoning
1 (9”) unbaked deep pie crust shell (homemade or purchased)
Heat oven to 375 degrees f. Sprinkle tuna with lemon juice; set aside. In a large bowl, whisk together the eggs and cream. Stir in cheese, green olives and sun-dried tomatoes. Add tuna, shallot, chives, dill and seafood seasoning. Place pie shell on a cookie sheet and fill with quiche mixture. Bake for 50-55 minutes until set. Allow to rest 10 minutes before cutting into wedges. Yield: 6 servings.
As part of the grand prize, Michaela will be heading to Santa Barbara in November for a weekend getaway plus a private cooking lesson with Chef Scott and a meal at his restaurant, Arch Rock Fish.
Additional prizes were also awarded to the following fans for their creative and tasty recipes:
Paula Musegades, Tuna Burgers with Garlic Aioli Sauce
Dee Guelcher, Sweet & Savory Crab Quiche Bites in Bacon Cups!
Jenn Tidwell, Tuna Stuffed Tomato with Pesto Pea Pasta Shells
Debbie Reid, Chicken Enchilada Stuffed Peppers
Nadine Mesch, Italian Salmon Patties with Pasta & Creamy Pesto Sauce
Laurie Figone, Busy Bee Creamed Tuna
Valonda Seward, Chilled Tuna Noodle Salad My Way

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