Sponsored Post: Campbell's Dinner Sauces, Holiday Version

This is a sponsored post. All opinions are my own.

The folks over at Campbell's asked me to create another recipe using their Skillet Sauces. This time they were looking for a holiday theme, something I'd serve to my family for Christmas or New Year's. I knew exactly what I wanted to do. I'd had a tough time choosing between the various Skillet Sauces (also available in Marsala, Toasted Sesame, Scampi and Thai Green Curry, which I chose the first time I reviewed these), so I was eager to try another variety.

I always serve fish or seafood for Christmas Eve. I happened to have two tilapia filets in the freezer so I chose the scampi sauce. Traditionally scampi is served with shrimp, but I knew the delicate white fish would go well with the white wine and garlic scampi sauce.

This is an incredibly easy dish that comes together in the time it takes to boil the pasta. I coated the fish in egg and flour before shallow frying it in vegetable oil. I drained off the oil and added the sauce to the skillet to heat through, added a squeeze of fresh lemon juice and then tossed the cooked pasta with the sauce. You could also add the fish to the sauce instead, but I wanted to maintain that nice, crispy coating. The meal was on the table in 15 minutes and we all enjoyed this immensely.

You can check out Campbell's Dinner Sauces on their website and on Facebook.

Tilapia Scampi
Makes 2 servings

1/2 cup flour
1 egg
2 tablespoons water
2 pieces tilapia filets
vegetable oil
1 pouch Campbell's Scampi Skillet Sauce
freshly squeezed lemon juice
8oz spagetti, cooked according to package directions
2 tablespoons minced parsley

Place flour in a pie plate. Beat the egg and water in a second pie plate. Gently coat each tilapia filet with flour on both sides, then place in the egg wash, coating on both side, then put back in the flour and coat on both sides.

Add vegetable oil to a large skillet, about 1/2-inch deep. Heat over medium heat. Place tilapia in skillet and cook for about 5 minutes on each side until golden brown. Remove the fish from the skillet and drain off the oil. Wipe the skillet clean. Add the Scampi Skillet Sauce and a squeeze of fresh lemon juice. Toss the cooked pasta with the sauce, then add the fresh parsley.

Divide the pasta between two bowls. Add one tilapia filet to each bowl and serve.








This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/

Sponsored Post: Walkers Shortbread

When I received an email from Walkers Shortbread asking if I'd be willing to partner with them for their holiday blogger program I knew I had to say yes. My family is obsessed with Walkers Shortbread. I mean, what's not to love about the pure, buttery, sugary goodness that is shortbread?

Walkers Shortbread was founded in 1898 and is still a family-owned company. In addition to shortbread, they also make a variety of cookies, cakes, oatcakes and puddings. They export these products to more than 80 countries, but all their products are baked in the villages of Aberlour and Elgin in the Scottish Highlands. Most importantly, there are no artificial flavorings, colorings or additives.

As part of this program I received samples of Shortbread Petticoat Tails, Assorted Shortbreads, Festive Shapes, Mini Stars, Mini Mincemeat Tarts and Stem Ginger Cookies. I brought a few of each to my parent's house for brunch and the five adults sampled the various treats. Unfortunately, Walkers Shortbread says their products aren't suitable for people with nut allergies, which is a real shame because that means Baby Girl couldn't partake.

As part of the holiday blogger program, Walkers is offering my readers 20% off their products (excluding sale items). Just enter promo code #THCHOLIDAY on the Walkers website. The code expires December 19, 2013.

Visit Walkers on Facebook and Pinterest.

Disclaimer: I received free samples of Walkers Shortbread. I was not paid to write this review and all opinions are my own.

Sponsored Post: Campbell's Dinner Sauces

This is a sponsored post. All opinions are my own.

Recently I was selected to try the new Campbell's Dinner Sauces. The tagline is "Make an awesome weeknight dinner in just 15 minutes" by browning meat, adding the sauce and serving over pasta or rice. I was excited to try it out.

I couldn't choose between the different flavors (the Campbell’s Skillet Sauces are available in Marsala, Toasted Sesame, Scampi and Thai Green Curry), so I asked SP which he preferred. He immediately chose the Thai green curry, which ended up being a good thing because when he went to the store to buy it that was the only flavor they had on the shelf. They've since added the rest of the line-up at our supermarket, however.

I wanted to make this a complete meal, so I opted to add some vegetables in with chicken and sauce. I chose potatoes, onions and zucchini, but you could also add mushrooms, green beans, squash, etc.

I was a little skeptical as I was cooking dinner, thinking the flavors would be watered down to be palatable to a wider audience, but we all enjoyed this. It had a nice kick and the green curry flavor really came through, but it wasn't too spicy for Baby Girl. I loved the addition of the veggies, although adding them in did take this from a 15 minute meal to a 30 minute meal.

Campbell's also has a line of slow cooker sauces: Tavern Style Pot Roast, Sweet Korean BBQ, Apple Bourbon BBQ, Hawaiian Luau, Mexican Red Chile Taco and Moroccan Spiced Stew. If I ever get myself a new slow cooker I'd love to try a few of those.

You can check out Campbell's Dinner Sauces on their website and on Facebook.

Thai Green Curry Chicken with Vegetables

4 small-medium Yukon gold potatoes, peeled and cut into chunks
1 tablespoon vegetable oil
1lb chicken breasts, cut into chunks
1 zucchini, cut into chunks
1 small onion, cut into chunks
1 pouch Campbell's Thai Green Curry sauce
rice, for serving

Boil the potatoes in salted water until just tender. Drain and set aside.

Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove to a bowl and set aside. Add the zucchini and onion to the pan and cook until soft, about 5 minutes. Add the chicken back into the pan, along with the potatoes and green curry sauce. Simmer according to package directions.

Serve over rice.













This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.

Sponsored Post: Sauteed Chilean Sea Bass

Certified Steak and Seafood is an online company that sells high quality meat and seafood. It was started by three brothers from a family with three generations of experience in importing seafood and selling it wholesale. They started Certified Steak and Seafood to sell their products online directly to people instead of to restaurants, resorts, hotels, and high-end retail stores.

I was given the opportunity to try their filet mignon and Chilean sea bass recently and I was particularly impressed by their shipping methods - the steaks and fish arrived still frozen, which is obviously important when transporting perishables. Although I love a good steak, I couldn't wait to try the fish. I don't cook fish often and I'd heard good things about the sea bass.

It did not disappoint. With super fresh seafood a light touch is all that's required. I simply dredged the sea bass in flour seasoned with salt and pepper and cooked it in a pan with a touch of oil before finishing it in the oven. A pat of butter melted over the top and a sprinkling of parsley was all that was needed before serving. It was just as promised - buttery yet meaty, with a very mild flavor. I absolutely loved it.

Certified Steak and Seafood's commitments to offering the highest quality products at the best price and backs it with a 100% guarantee. They source directly, which allows them to maintain the highest quality standards.

Sauteed Chilean Sea Bass
Adapted from Food Network Kitchens

1 cup flour, seasoned with salt and pepper
2 Chilean Sea Bass fillets
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chicken broth
Salt and pepper
1 tablespoon chopped fresh parsley

Heat oven to 400 degrees.

Place flour in a shallow bowl. Season with salt and pepper. Coat each fillet with seasoned flour and shake off excess.

Heat a large non-stick skillet over medium heat for 3 to 4 minutes. Add olive oil. Add the fillets and cook, shaking the pan from time to time, until the bottoms are nicely browned, about 3 minutes. Turn and brown the other side.

Remove the fish to a baking dish coated with cooking spray. Place in the oven and cook 8-10 minutes, until the fish is opaque throughout.

Meanwhile, wipe out the skillet and return to medium heat. Add the butter and, once it's melted, add the chicken broth. Bring to a boil and allow to simmer while the fish cooks. Season to taste with salt and pepper.

Remove fish from the oven and top with the sauce. Sprinkle chopped parsley over top and serve immediately.

Below is some more information about the cuts I received:

Buttery Prime Angus Filet Mignon

Each Prime Angus filet is slow aged, custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.

Chilean Sea Bass

A popular favorite in restaurants across America. Chilean Sea Bass from Certified Steak and Seafood is harvested and processed under close inspection of the National Marine Fishery Service. It is a soft, tender and smooth fish.

Visit the Certified Steak & Seafood website and use coupon code FBR125D to get $25 off your order.

This sponsorship is brought to you by Certified Steak & Seafood Company who I have partnered with for this promotion.