Vital Choice Haiku Contest

Wild Salmon so so delish
Olive oil, sea salt,pepper
So pink and tender

Here is my entry for the Vital Choice Haiku Contest for July 5th. If you are interested in submitting your original Haiku about Vital Choice products, here are the contest rules:

Vital Choice Haiku Contest Rules
Each haiku must contain three lines and no more than 17 syllables.
Submit entries by email to craig@vitalchoice.com. (Maximum of three haiku per contestant.)
Include “Contest Entry” in your email subject line.
Entries must be submitted by 12:00 midnight PST on Sunday, July 5, 2009. Prizes will be sent out by July 17, 2009.
Entries must relate in some way to Vital Choice products or practices.
Prizes will be awarded to the winners in the form of a gift code sent by email, and products must be ordered by December 31, 2009.
Orders can only be placed on our Web site.
All submitted haikus can be used in our Web site, emails, catalog, and other business and promotional contexts, with credit to the author and without any other restrictions.

Go to Vital Choice.com for more information! Good luck..

Comments

Jollibee fried peach mango pie

Hmmm. I went to Jollibee in Jersey city, NJ to get one of the peach mango pies. Unfortunately they were out, so I got the banana langka instead. Then I had one of those light bulb moments to make my own Peach mango pie. Crazy huh? The important thing was the filling. The filling would be a little bit hard if the yellow ripe mangoes were out of season. Luckily Del Monte now sells them in the little plastic cups. Filling: 1 C of yellow sliced and cubed mangoes, ripe and peaches or Del Monte cubed mangoes and peaches with syrup 2 T peach jam preserves 1T white sugar In a little saucepan, cook the mangoes in sugar for 1 minute in medium heat until mangoes soften. Add the peach jam and mix. Simmer for another 1 minutes. Transfer to a bowl and cool in refrigerator. Crust: Buy the PUFF pastry crust from the supermarket. Lay out and cut in squares. Add the mango peach filling. Top with ...

Mom's Cooking

I was watching the show on Lifetime called Mom's cooking. This recipe was inpired by that show. This is called Salmon Wellington. Intead of puff pastry, I accidently got the phyllo dough. But still turned out well. I would cook this for a party gathering again, since it was easy to make and it's healthy. Ingredients: Puff Pastry crust (1 sheet for each salmon) 1-2 Salmon filets lemon salt and pepper egg white wash frozen spinach Mozorella cheese Directions: Season salmon with salt and pepper, squeeze some lemon and let sit. Defrost the puff pastry and and unroll. Place on filet of salmon in each crust. Top with a slice of mozorella and frozen spinach. Fold like a burrito. Brush with egg white wash. Bake in oven Preheated 425 F for 30 minutes or until brown.

Mango Cream Pie

For mother's day, a friend of mine gave me 2 yellow mangoes. Mangoes has to be my favorite fruit. My brother shared with me a mango cream pie recipe along with my friend's mother who made it out of mango puree. This recipe is sort of a combination of both. The best mango cream pie has yet to be from Red Ribbon bakery...sweet crust, mangoes and whipped cream. For good results get sweet ripe mangoes for this recipe or add some white sugar to it. If you can't find any good mangoes, you can also try mango puree and just mix it with the cream mixture. Ingredients: 2-3 cups of fresh yellow mangoes, ripe and sweet..cut thinly 1c organic heavy whipping cream 1 small can condensed milk 1/2 c hot water or hot mangoe puree (heated up) 2 sachets of Knox white gelating powder, (2) Pilsbury ready made pie crustor or graham cracker crust, baked according to directions on package 1 tsp vanilla flavoring 1 Tbsp crushed graham cracker crumbs ...

Cooking Pinoy atbp.

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