October's Giveaway # 1 Pendleton Element Warmer from Scentsy

Photo from whatascent.com

If you haven't heard of the NEW Element warmers from Scentsy, you will be surprise that this unique earthenware warmer does not use a light to warm the scented wax. That is right folks, it is done with element coils that slowly and safely melt the wax; without illumination. This is perfect for those areas were light may be a distraction.  

Photo provided by Shalyce P.

Saltbox House has the privilege to announce our new Scentsy Representative. Shalyce!  

As an established author on Saltbox House, we would like to show you to her business side of things as we host this special giveaway.

 

Shalyce is a Lead Sales Consultant and has been selling Scentsy since 2011. She chose to do this business to have the benefit of being both a stay at home mother and while earning the financial benefits that Scentsy offers.



Photo from whatascent.com

As a host for this month's giveaway, Saltbox House would like to give one of our readers a new Element Warmer and their choice of one scent listed under the Holiday or fall/winter collection ($31.00 value).

 

How to Enter:

There are 4 entry opportunities. Leave us a comment for each entry and answer the following question.

You will receive the given entry numbers for each question answered

 

 

1. FACEBOOK ENTRY

Counts as 2 Entries

 

photo from scentsy.com

 

Do you "Like" Making Scents with Shalyce of Facebook? 

 

Check out her facebook to see all the latest sales like the Monster Monday sales that include selected items every Monday in October for up to 75% off.

 

Click here to enter Shalyc'e Facebook Page and Give her a Thumbs Up "Like"

 

Not on Facebook?.....

Click here to view Shalyce's Scentsy Webpage and leave us comment to tell us one thing you liked about her website.

 

2. FAVORITE SMELL ENTRY

 Counts as 1 Entry

 

photo from Scentsy.com

 

What is your favorite smell this time of year?

 

Scentsy's Scent of the Month is Cider Mill. The perfect scent for those of you who love to warm up this season with a cup of hot apple cider.

 

Just leave a comment tell us your favorite smell during the months of fall. This could be any smell that reminds you of this wonderful season.

 

 

What Scent You Want to Win Entry:

 

Counts as 1 Entry

 

Which Scent would you like to win?

 

Browse these two lists of Holiday Fall/Winter scents for 2013.
Click the images to make them bigger.

 

Click here to view the 2013 Fall Catalog if you need better photos.

 

Leave a comment and tell us which scent you would like to win with your new Pendleton Warmer.  

 

 

This Giveaway ends October 30th and the winner will be announcement October 31st!

March's Author of the Month

Shalyce P.

England

Saltbox Author Since 2010

Read Her Bio Click Here

Favorite Foods:

I have a couple of favorite foods. My newest fave is a Shoyu Chicken recipe that my friend introduced me to. Next up would have to be another newer recipe to my family: Dad's Basil Linguine and Chicken. Mmmm

Favorite Restaurant(s):
I really don't have a favorite restaurant. Since moving to England, I do find that I miss Olive Garden A LOT!

Inspiration to Cook:
It has only been about 2 years since I really started to enjoy cooking. It all happened when I moved to England in 2010. My inspiration really came from the need to learn how to better budget and make our groceries stretch since England is so expensive. I started finding different ways to cook food I already knew, but with the stipulation that it had to include one new ingredient that I was not familiar with.

Feelings about New Foods:
I love trying new things. If I didn't try new ways or new things to cook, I would become quite bored. I even have a month long menu board so that I can make sure I don't fix the same meal more than a couple of times in one month.

At the Table:
I get pretty nervous when it comes time to cook for others. Heck, I get nervous when I cook for my husband.

Here at Saltbox House Cooking Exchange, we have been inspired by Shalyce and chose her for this month's author of the month because of her passion for trying new things. Having this passion for new ideas and living abroad can be challenge that she continues to over come.  She is also our new Tupperware Representative for Saltbox House. Click her to visit here site. To view all of Shalyce's current posts such as delicious recipes, cooking creations, and other food topics see link list below:

Dad's Basil chicken and Linguine

Pulled Pork

Pulled Beef

 Shoyu Chicken

Yummy Trout and Hashbrowns

Mark's Caramelled Popcorn (and Bio)

Dad's Basil chicken and Linguine

This is a tasty and healthy meal for dinner. I found it on cooks.com and would love to share it with you.

Ingredients: 

chicken (I prefer boneless/skinless) enough to feed your family

3 Tbsp Basil

3 Tbsp Parsely

Olive Oil (I eye ball this amount)

1 Cup Parmesan/Romano mixture

Linguine Noodles

 I prefer to boil the chicken for 40 minutes rather than fry it. It doesn't require any butter, and keeps the chicken moist. About 30 minutes in, start boiling your linguine noodles, then drain them when the softness you desire is reached. Use any amount you feel needed to fit your family. 

 While the chicken is boiling, I prepare my seasoning mixture. Parmesan/Romano, basil and parsley stirred together. Drizzle a tsp or so of olive oil at a time into mixture while stirring it around. Continue to add the olive oil until the mixture feels wet and crumbly. Set aside mixture.

 Once chicken is complete, I cut it into pieces and place it in a big bowl. This bowl is where you will combine the entire meal together.

 Once the chicken and noodles are combined, toss in the seasoning mixture a bit at a time. You can judge the amount of mixture you want to the amount of noodles and chicken. I don't like mine overly coated.

Once its all nicely tossed together, bake it in a casserole dish at 350 degrees for about 10 minutes. Serve, and enjoy.

Pulled Pork

I have enjoyed making several crock pot meals this week from the Rival crock pot recipe book. This is the second recipe I tried this week, and it was so yummy and easy. (picture taken from rival crock pot website.)

Yields 8-10 people

1 Pork shoulder roast (2.5 to 4 lbs)

1- 21 ounce bottle BBQ sauce

2 tbsps lemon juice

2 tsps brown sugar

1 medium onion, diced

Buns/Rolls

*Note- when using a 4 quart crock pot, decrease the ingredients in half except the BBQ sauce. Decrease the BBQ sauce to 14 ounces.*

1. Cook roast for 10-12 hours on low or 5-6 hours on high. (I did mine on the high option)

2. Remove roast, discard liquid. Shred pork. return to crock pot. 

3. Add remaining ingredients. Cover; cook on low 1 hour or high 30 minutes. Serve.

Pulled Beef

Unfortunately I did not take any pictures of this dish, but trust me when I say it made for a delicious and easy meal for my family. It's from the crock pot recipe book by Rival.

Yields: 8-10 serving

3 lbs beef rump or bottom roast (I used rump as it has less fat and it costs less per pound)

2 envelopes onion flavor dry soup mix

2 tsp sugar

1 tsp oregano

1 tbsp minced garlic

2 cans beef broth

1 bottle (12 ounces) beer (your choice of flavor)

1. Trim and discard fat off beef. Place beef in crock pot. Do not add water to crock.

2. Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl.

3. Pour mixture over beef. Cover; cook on high 6-8 hours or until beef is fork tender. (I cooked mine for 7)

4. Remove beef. Shred. Return to liquid and mix well. 

Serve and Enjoy! The first night we made this, we used it as the meat for our French dip sandwiches. The second night we used it as a roast with rolls, mashed potatoes and gravy. We preferred this recipe more as the roast dish. 

Great New Year begins with Shoyu Chicken

 Welcome to another wonderful year, 2012. I am so excited to get started with all my goals and to-do's that I have planned. My first to-do, is to increase the number of new recipes I try each pay period. I have a great friend that invited us to dinner and a game a couple of weeks ago, and she made this AMAZING chicken recipe- shoyu chicken

1-2 cups Teriaki sauce (eyeball this amount depending on amt of chicken)

1-2 cups water (equal parts water to teriaki)

1 cup sugar

2-3 cloves minced garlic

onion (small, chopped up for flavor use)

thighs or breasts (for this recipe, I used 6 breasts and 2 cups water/teriaki)

Bring teriaki, water, garlic, and onion to a boil. Add sugar; stir until dissolved. Add Chicken. Return to a boil. Turn down heat and simmer for 45 minutes. Serve with a yummy side of fried rice.

Yummy Trout and Hashbrowns

This is my first time being more than 3 hours from my family. I have missed some of the wonderful traditions my family has every year... golfing over the fourth of July at Star Valley, Wyoming, hunting over Labor Day weekend, bar-b-cues, and parties. This year, the trip I missed the very most was fishing at Henry's Lake over Memorial Day weekend. After going to the grocery store about a thousand times waiting ever so impatiently for the chance to buy trout, it finally arrived. The next day... a family treat, trout and hashbrowns. I would love to share this easy but tasty recipe.

Ingredients:
         trout
         saltines or club crackers (crushed into chunks)
         egg (whipped)
         hashbrowns
         butter
         salt
         pepper
         lemon juice

Hashbrowns:
         Place 3 tbsp butter in frying pan. Put desired amount of hashbowns in pan. Season with salt and pepper. Cook over medium heat stirring often until softened.

Fish:
         Dip filleted fish in egg. Season fish with salt and pepper.. Coat with broken crackers. In a separate pan from hashbrowns, fry over medium heat about 6 minutes each side or until fish becomes pale pink. With the fish, be sure to keep the pan buttered to prevent burning of the crackers.

Add a dash of lemon juice to the fish. Dish up and enjoy!!

An Intro to an Unseasoned Cook

 Hello to all the wonderful viewers of the Saltbox House Cooking Exchange. My name is Shalyce and I am so excited to be making my first post on this blog. To begin, I would like to say that I am no where near a wonderful cook. My food tastes good, is prepared with minimal mess, and makes it to the table 3 times a day. Being a stay at home mom, I have come to realize that I have a lot to do with how my family eats. It all rests in my hands. I never had a real interest in getting better at cooking until I moved to England nearly 8 months ago. That's when I thought... I am sooooo tired of eating what seems like the same thing all week long. So 3 times a day became 3 different chances to learn something new. Whether it be finding a new recipe or finding a way to change up a dish I already make. Thanks to my dear friend Madeline, I have used this blog on many occasions not just for inspiration but for easy meal ideas. I am hoping to become better at understanding the ingredients that go into each dish I make giving my family a nutritious and yummy meal. On the opposite hand of nutritious, I can always go for my favorite and very tasty date night treat. 

 Mark's Caramelled Popcorn (my brother-in-law)

Ingredients:
     2 cubes butter
     1/2 cup Karo Syrup
     1 1/4 cups brown sugar
     1/2 can sweetened condensed milk

In a saucepan, mix together butter, Karo syrup and brown sugar. Stirring continually, bring to a boil.  Taking a half a cup ice cold water, drip some of the caramel mix into the water forming a firm ball with your fingers. If a firm ball is achieved, add 1/2 can sweetened condensed milk to the entire caramel mixture. (If your anything like me, I skip the firm ball test and just keep on stirring the caramel until it looks nice and thick, then I add the sweetened condensed milk.)  Pour mixture over a large bowl  (approximately 3 bags) of freshly made butter less popcorn. Enjoy!