Foodbuzz Tastemaker Program: Newman's Own

I've haven't posted in awhile because the month of October has been filled with lots of touring with the dance company. Right now we are in Arizona, staying at an awesome Dude Ranch for two weeks while doing an arts residency. We are being spoiled with three delicious meals a day and beautiful accommodations. My husband says it sounds like I'm on a paid vacation. While it's very nice we are rehearsing long and hard during the day. At night I've been having fun editing some special videos I get to share with you all.......

As part of the Foodbuzz Tastemaker Program partnered with Newman's Own I was chosen to create a Vlog (video blog) using some of Newman's Own products using a Flip HD camera (that they sent me as well!). I was so excited to be able to try out using a Flip HD camera (I've always wanted one!) and to showcase products from a company like this one, whose products I really enjoy.


So I present to you my three videos....for some reason I said "incorporate" alot..... and there were a lot of funny out takes.... my parents got to witness all the funny mess-ups! Food Network people: I give you so much credit because it's not easy to cook and talk at the same time!!

Here are the actual recipes for you!

Roasted Garlic Spinach Artichoke Dip

1 10oz. package Frozen Chopped Spinach, thawed and drained
1 14oz. can Artichoke Hearts, drained and chopped
1 cup Shredded Italian Cheese Blend
1/2 cup Light  Mayonnaise
1 cup Newman's Own Roasted Garlic Alfredo Sauce

1. Preheat oven to 350 degrees.
2. Mix all ingredients in a medium size bowl. Transfer to a casserole dish sprayed lightly with cooking spray.
3. Bake 20-25 minutes until top is bubbly and lightly browned.

Balsamic Marinated Mushrooms 

with Blue Cheese and Walnuts

1 1/2 lbs. Baby Portobello Mushrooms

2 tablespoons Extra Virgin Olive Oil
2 cloves garlic, minced
3/4 cup Newman's Own Red Wine (any variety)
1/3 cup Balsamic Vinegar
1/2 cup Blue Cheese, crumbled
1/2 cup Walnuts, chopped
Salt and Pepper

In a large pot over medium high heat, add oil and stir in mushrooms. Add in garlic and saute for 1 minute. Add wine increase heat to high and cook for about another minute. Follow with balsamic vinegar, salt and pepper and stir through. Reduce heat to low and simmer for 10 minutes. Drain mushrooms and transfer to serving bowl. Stir in blue cheese and walnuts.

Lemonata Cooler Cocktail

2 oz. Limoncello
12 oz. Newman's Own Virgin Lemonade
4 oz. Prosecco
ice cubes
rosemary sprigs or lemon slices

In a pitcher combine Limoncello, lemonade, and Prosecco. Stir through and pour over ice between two glasses. Garnish and serve! (makes 2 servings)





I'll try to make a TILT post tomorrow!

What to you think of the video posts?






Thanks again to Foodbuzz and Newman's Own!
Maybe you'll see more video recipes in the future.....