Name: Campbell’s AdDress Your Heart
Description: “With more than 42 million American women suffering from some form of heart disease and risk factors on the rise(1), eating a heart-healthy diet has never been more important — or more delicious thanks to Campbell Soup Company. As part of the company’s AdDress Your Heart Cooking Challenge, celebrity Chef Richard Blais and Campbell’s Master Chef Thomas Griffiths were asked to face-off in a friendly competition to create mouthwatering dishes that incorporate two of Campbell’s nearly 100 heart-healthy products, all in support of the American Heart Association’s Go Red For Women(R) movement.
All the action is available for viewing on the Campbell’s Kitchen(SM) Facebook page as a three-part webisode. Viewers can vote for their favorite recipe, which will trigger a donation by Campbell to the American Heart Association’s Go Red For Women movement, to help fund research and eradicate heart disease. For every vote through March 1, 2012, Campbell will donate $1 to the movement, up to $625,000.
Blais — the winner of Bravo’s “Top Chef All-Stars,” renowned restaurateur and television personality — created a Spicy BouilliaBlais that was inspired by his love of Spicy Hot Low Sodium V8(R) 100% Vegetable juice, fresh seafood and fragrant herbs and spices. riffiths’ Mediterranean-inspired recipe, Spiced Chicken with Balsamic-Blueberry Green Bean Salad, amps up classic grilled chicken with the rich flavor of aged balsamic vinegar, sweet blueberries and a marinade made with Campbell’s(R) Select Harvest (R) Healthy Request(R) Harvest Tomato with Basil soup. A warm salad of oyster mushrooms and green beans, together with brown rice infused with Pomegranate Blueberry V8 V-Fusion(R) 100% juice, rounds out this tangy, savory entree inspired by Campbell products.”
Review of Product: I received such a nice package from Campbell’s for this campaign and really enjoyed preparing the recipe below with the products provided. The recipe was so yummy and easy to follow even though it had a lot of ingredients. I am all for eating healthier and especially heart health is so important and plus I love spicy foods! I added some extra kick to the recipe!
Chef Richard Blais’ Spicy BouilliaBlais
Prep: 55 minutes Cook: 20 minutes Makes: 4 servings
2 lemons, medium 2 tablespoons plus 2 teaspoons olive oil 1 medium carrot, peeled and diced (about 1/2 cup) 1/4 cup celery, sliced 1/2 cup fennel, diced 20 cloves garlic, peeled 1 small onion, diced (about 1/4 cup) 4 teaspoons fennel seed 2 teaspoons dried oregano leaves, crushed 2 teaspoons dried thyme leaves, crushed 4 cups Spicy Hot Low Sodium V8(R) 100% Vegetable Juice 4 cups Low Sodium V8(R) 100% Vegetable Juice 8 clams 1/2 cup fresh basil leaves, chopped 4 fresh halibut fillets (about 12 ounces total) 4 fresh scallops 4 fresh shrimp, peeled and deveined 1 teaspoon ground black pepper 1/2 cup fresh parsley, chopped 1 can (10 3/4 ounces) Campbell’s(R) Healthy Request(R) Condensed Cream of Chicken Soup 1 slice Whole Grain 100% Whole Wheat Bread, toasted and cut in quarters
— Grate and zest lemon and squeeze the juice from the lemons into separate containers, set aside.
— Heat 2 tablespoons oil in a 12-inch skillet over low heat. Add carrot, celery, fennel, 12 cloves garlic, sliced, onion, fennel seed, oregano and thyme and cook until the vegetables are soft but not browned, stirring occasionally.
— Add vegetable juices and clams to the skillet. Increase the heat to medium and cook until clams open. Remove clams from skillet, cover and keep warm. Cook the remaining vegetable juice mixture until reduced by one-third. Stir in basil and half the lemon zest.
— Season fish, scallops and shrimp with the black pepper. Heat 2 teaspoons oil in separate 12-inch skillet over medium-high heat. Add fish, shrimp and scallops and cook until browned on both sides and cooked through. Sprinkle with the remaining lemon zest, lemon juice and parsley.
— Mince remaining garlic and stir in remaining oil in a medium bowl. Stir in 1/2 cup soup. Spread the soup mixture on the bread quarters. Reserve the remaining soup for another use.
— Divide the fish, scallops, shrimp and vegetable juice mixture among 4 shallow bowls. Place 1 bread quarter on each fish fillet. Top each with 2 clams.
Ingredient Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.
Nutrition Information Per Serving: 422 Calories, Total Fat 13g, Saturated Fat 2g, Trans Fat 0g, Carbohydrates 44g, Cholesterol 54mg, Sodium 591mg, Fiber 9g, Protein 33g, Vitamin A 166%DV, Vitamin C 143%DV
Giveaway: The folks at Campbell’s have graciously decided to give one (1) lucky Nicole’s Nickels winner their own prize package – containing an immersion blender, microplane, assorted spices, and products from Campbell’s and V8
Enter using the Rafflecopter form below – you can only do each entry once! Giveaway ends at 12:01 am on Tuesday, March 6, 2012. For information on how to enter Rafflecopter Giveaways check out this post.
I received the same prize package as the winner. My opinions remain my own.
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