CakeBox Winner!



Cake Box 2

Congratulations Jamie Steagall, you are the winner of our CakeBox Giveaway!

Please contact Katelyn Dunne at kdunne@hoari.com by 2/16/16 to claim your CakeBox!

Not a winner? Don’t worry you can still get your CakeBox or PieBox in our Machine Shed Restaurant Gift Shops! 

 

CakeBox Giveaway!!!



Cake Box 2

 

 

 

 

 

 

 

 

Looking for a new carrier for your homemade (or store bought) cakes and cupcakes?  Well, we’ve found the perfect product for you! As one of our newest additions to The Machine Shed Gift Shop, CakeBox reusable wooden cake and cupcake carrier is a must-have for everyone. Whether you’re driving, biking, taking the bus or even just walking, CakeBox will keep your precious cakes safe and intact. Accommodates most 10″ cake plates and Handcrafted in the USA!

Buy yours today at The Machine Shed Gift Shop or WIN one by commenting on this post what you would use your CakeBox for! Winner will be chosen Tuesday, February 2nd.

 

Baked Walleye Recipe



Walleye

At the Machine Shed we may be known for our beef and pork dishes, but we still love seafood – especially our fish fry every Friday night! We wanted to share one of our fish recipes with you. Click here for our Baked Walleye Recipe. Don’t forget to review the recipe after making it on www.machineshed.com/shed-recipes/. 

 

Cheddar Ham Chowder Recipe



With the lingering winter weather what is better than a heaping bowl of homemade chowder?  In true Machine Shed fashion we gave the traditional chowder recipe a twist by adding pork! Try our Cheddar Ham Chowder Recipe here! 

chowder

 

 

Pulled Pork Salad with Peaches and Cilantro Recipe



Pulled Pork Salad

Healthy lunch options can get pretty boring and new ideas are often hard to think of, spice up your lunch hour with this pulled pork salad!

 







INGREDIENTS:
  • 8 oz. cooked pulled pork (warm or room temperature)
  • 3 Tbs. rice vinegar
  • 1½ Tbs. canola oil, or other neutral-flavored oil
  • 2 Tbs. brown sugar, light
  • 1 tsp. ground ginger
  • 1⁄8 tsp. ground allspice
  • Salt and pepper
  • 5 oz. mixed salad greens (10 cups lightly packed)
  • 1 large peach, pitted and thinly sliced
  • ½ cup red onion, halved and thinly sliced
  • ½ cup fresh cilantro, coarsely chopped
  • 2 Tbs. almonds, sliced and toasted

 

INSTRUCTIONS:
  1. In a small bowl, whisk together the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.
  2. In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.

Recipe Courtesy of The Iowa Food & Family Project.

Tackling Your New Year’s Resolutions One Day at a Time



Hello 2016

2016 has arrived, which means for many of us that its time to set or stick to a New Year’s resolution.  The thought of this is often intimidating, that’s why we suggest breaking down 2016 by day, week or month to make your goals seem more achievable. Watch your progress- or easily hold yourself accountable- with the free printable charts we found on onegoodthingbyjillee.com

 

365 Day Challenge Printable

52 Week Challenge Printable

Old Fashioned Pot Roast Recipe



pot-roast

Ingredients:

  • 2 1/2 to 3 lbs boneless beef chuck roast
  • 2 tbsp cooking oil
  • 1/2 cup beef broth 
  • 1 large onion, quartered
  • 1 tbsp Worcestershire sauce 

Directions: 

  1. Preheat oven to 325 degrees
  2. Trim fat from roast
  3. In a 4 to 6 quart Dutch oven, brown roast on all sides in oil. Drain off fat and add onion into pan. Stir together broth and Worcestershire sauce then pour over roast. Bring to a boil.
  4. Cover and bake in the oven for 2 to 3 hours, until meat is very tender. 
  5. Remove from oven, let cool, enjoy!

Crab Stuffed Mushroom Caps Recipe



The perfect appetizer for a New Year’s Eve party or any gathering!

Freezing & Keeping Holiday Leftovers



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Keeping Leftovers: Leftovers can be kept in the fridge for 1 week, with the exception of highly perishables (fish, seafood, etc.) that should only be kept refrigerated for 2-3 days. 

Freezing Mashed Potatoes: Scoop cooled potatoes into a freezer bag in meal-sized proportions. Can be kept frozen for up to 6 months. **Tip- If you know you are going to have leftovers make your mashed potatoes with plenty of cream or butter to help with reheating.

Freezing Dinner Rolls: Place cooled rolls on aluminum foil, then tightly wrap and put in a freezer bag. Can be kept frozen up to 1 month before freezer burn starts.

Last Minute Holiday Prep



The holidays are just hours away, which probably has hosts in a panic to add the finishing touches to create the perfect holiday. Look no further, here are a few simple ways make your holiday more merry using items you may already have or are available in your backyard.

 

 

Increase the holiday spirit with the sweet scent of stove top potpourri. It is very simple to make, using almost anything you have on hand- especially extra ingredients from holiday dishes. We found a great recipe from Half Baked Harvest, get it here.

 

 

 

 

 

 

 

Add an extra touch to your front porch with an ice lantern. These are great because they only take 10 minutes to make and cost less than $5, you may even have the supplies on hand or could find them around your neighborhood. Get the steps from Practically Functional here.

 

 

 

 

 

 

Make your inexpensive store-bought garland look like lush designer garland with a few simple steps. Find out how to add some natural greenery here from View Along the Way.

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