Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 2:48 PM by Nikki @ NikSnacks in , , , , , ,    No comments
“Fiesta de Camotes” is a promotion of the NC SweetPotato Commission and was funded through the USDA Specialty Crop Block Grant Program. I was compensated for this post, but all photos and opinions are my own.



Crafted, The Art of the Taco in Winston-Salem has joined in on the Fiesta de Camotes fun and created Dirty South Nachos, an appetizer to highlight the beauty and joy of sweet potatoes. Whole sweet potatoes are sliced thinly, fried until extra crispy and topped with juicy pulled pork, a sweet and creamy chipotle aioli and garnished with chopped scallions. It's the perfect start to your lunch or dinner before diving into your selection of handpicked (or should I say--handcrafted??) tacos. Crafted, The Art of the Taco is quick to tell you: It's NOT a Mexican restaurant. It's a taco joint.



I like the DSN (that's what people in the know call them--jk,don't do that--if you try doing that no one will know what you're talking about) because of the sweet potato chips. They're real! And they taste great on their own. They're an option as a side with the tacos and that is my go-to. But I do have a PRO TIP for you: ask for the rojo and verde sauces on the side. You won't regret it. I promise.


red means go. and so does green. just get them both.

What's Fiesta de Camotes, you ask? It's a month-long party to highlight Hispanic restaurants and bakeries throughout North Carolina featuring sweet potatoes in a special dish.

With 22 restaurants and bakeries participating, Fiesta de Camotes’ mission is to highlight the use of sweet potatoes in traditional Hispanic dishes as well as fusion dishes. Each restaurant or bakery will be showcasing their special dish from September 1, 2017 to September 30, 2017. Patrons are encouraged to try sweet potato dishes throughout September at one of the participating locations listed HERE.

Born in and opened in 2012, Crafted's big brother opened in Greensboro first. The menu is inspired by international influences. trends, fresh ingredients and diverse taco selections. Nearing its year mark in Winston-Salem, Crafted's little sister has worked itself seamlessly into the DADA section of Downtown Winston-Salem. I have been a fan of owner and executive chef, Krissy Fuller since I met her in 2012. She's my celebrity chef crush. And I crush on her food, too. Hard.
me & the love of my taco life, crafted.

Even though Fiesta De Camotes 2017 is almost over, I have a little hint and a SURPRISE for you: Dirty South Nachos are available ALL YEAR LONG at Crafted AND--



There's a recipe! Right HERE so you can continue the party and enjoy sweet potatoes at home.



For more sweet potato fun, ideas and recipes you can visit the NC Sweet Potato Commission’s website (www.ncsweetpotatoes.com)
On 12:23 PM by Nikki @ NikSnacks in , , , ,    5 comments

“Fiesta de Camotes” is a promotion of the NC SweetPotato Commission and was funded through the USDA Specialty Crop Block Grant Program. I was compensated for this post, but all photos and opinions are my own.

What's Fiesta de Camotes, you ask? It's a month-long party to highlight Hispanic restaurants and bakeries throughout North Carolina featuring sweet potatoes in a special dish.
With 22 restaurants and bakeries participating, Fiesta de Camotes’ mission is to highlight the use of sweet potatoes in traditional Hispanic dishes as well as fusion dishes. Each restaurant or bakery will be showcasing their special dish from September 1, 2017 to September 30, 2017. Patrons are encouraged to try sweet potato dishes throughout September at one of the participating locations listed HERE.
Fortunately, The Porch, Kitchen And Cantina in Winston-Salem has joined in on the fun and created Saint Martin Supper, a dish to highlight the beauty and joy of sweet potatoes. The Porch is a Tex Mex restaurant that started as a home delivery service, delivering "Dinners on the Porch" on select weeknights to families and households in the city. The restaurant is located in the West End Millworks complex and is expanding in 2018 inside the Wake Forest Innovation Quarter to sit alongside Wake Forest Baptist School of Medicine and a host of biotech companies.



I don't know who Saint Martin is, but I sure do like his supper! Roasted sweet potatoes are smashed with a Pickapeppa Sauce, which is a staple in Caribbean cooking.



Wake me up when September ends, because this dish may not be available on the Porch's menu. You can, however, recreate it at home!

Saint Martin Supper
Serves 4

  • 4 medium sweet potatoes
  • 1 tablespoon vegetable oil
  • 6 tablespoons butter, at room temperature
  • ¼ cup Pickapeppa Sauce, or to taste
For the mango habañero pico de gallo:
  • 1 red bell pepper, seeded and diced
  • 1 fresh mango, diced
  • ½ of a medium red onion, diced
  • Habañero pepper, slivered and added to taste
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup freshly squeezed lime juice
  • Salt to taste

The rest of the Saint Martin Supper recipe can be found HERE


For more sweet potato fun, ideas and recipes you can visit the NC Sweet Potato Commission’s website (www.ncsweetpotatoes.com)
On 8:00 AM by Nikki @ NikSnacks in , , , , , , ,    8 comments

I am receiving compensation from the North Carolina Department of Agriculture and Consumer Services to raise awareness about purchasing poultry at farmer’s markets. All opinions and content are my own.


"I feel like chicken, tonight! Chicken tonight!"
Remember that commercial and product that debuted in America during the '90s?

I can guarantee THIS product is better! I am helping to promote poultry at North Carolina farmers markets around the state. During this promotion, FOUR other N.C. bloggers visited local farmers markets and purchased poultry products to highlight the array of products available in N.C. Everything from duck to chicken is highlighted. Don't forget to scroll down to see where and what you can buy at your favorite market.



As you all know, I hosted a cooking show for two years at my local farmers market, Winston-Salem Fairgrounds Farmers Market: $20 Challenge. I still visit the market weekly as I've a good rapport with many of the vendors. As a matter of fact, I used NC chicken during my first-ever episode.

One of my favorite vendors and poultry farmers is Gay Gunn of Grace Meadow Farm in Westfield, N.C.

Everything she and her husband sell at the market come from their farm. The poultry, pork, vegetables--and heir daughter sometimes accompanies them to the market and sells paintings she's done while waiting for the market to be over (she's only 9; I don't blame her).


The Saturday I went to the market to pick up my chicken, there weren't any! But Gay was gracious enough to  set one aside for the for the next week, to make sure I had a fat, juicy roaster to take home!


In my personal and professional opinion, it's important, crucial and best to purchase your poultry from your local farmers market because:
1. You can meet your poultry's maker. Having a conversation with the person who raised your roaster from a baby chick to a full grown bird, is a beautiful thing.
2. You can ask questions: who, what, when, where, how?
3. You can take a field trip and see the place where your chicken was born and hopefully, all of the poultry you'll ever buy
4. Supporting local farmers supports local economy and makes where you live a better place.

But I know you knew all of that. What you DON'T KNOW is how to make your chicken the crispiest it's ever been. People will think you fried the chicken, when all you did was roast it in the oven.

Got To Be NC Chicken at Your Local NC Farmer’s Market


Crispy Roasted Chicken With Blueberry Gastrique

1. Preheat the oven to 500 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
3. Butterfly the chicken: Remove any innards from the chicken. Put the whole chicken breast-side down on a flat surface.
4. Find the backbone running down the center. Use a pair of sharp poultry shears or scissors to cut up along the backbone on one side and then cut along the other side. Remove the backbone and save it to add to chicken stock (or to cook to feed to your pet).
5. Flip the bird over, breast-side up. Gently press down on the breast meat to open the chicken up and flatten it. The breastbone will break as you press. The chicken should now sit almost flat. Use the shears again to cut the chicken completely in half.


6. Cook the chicken: Liberally season the chicken on all sides with sea salt and freshly crack black pepper. Don’t forget to lift up each wing and season under there, too.
7. Put the chicken skin-side up on a rimmed baking sheet lined with a rack, put the pan in the center of the hot oven and cook for 1 hour, undisturbed.
8. Remove the chicken from the oven and allow it to rest for at least 10 to 15 minutes.
9. Slice the chicken onto a platter and serve it with vegetables.


What about this gastrique, Nikki?

Y'all...
I used that word as click bait. Technically, it's a sweet and sour sauce. What's the best sweet and sour thing you can imagine? Pickled blueberries. Tart, sweet and tangy--all in one.

All I did was serve this chicken with pickled blueberries, pickled okra and roasted baby carrots. The recipe for pickled blueberries can be found HERE. And to be honest, the same flavors that would be present in a gastrique, are the same ones in these pickled blueberries. Win-Win. And you can keep your blueberries in the fridge for over a year and pull them out when you need to add a little zing to your chicken, charcuterie board, salad or favorite sandwich!





On 7:00 AM by Nikki @ NikSnacks   No comments
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.


40 Bloggers from around North America have shown you their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas - with 170 recipes, there has been something for everyone! Our amazing sponsors have donated some great prizes for the #BrunchWeek giveaway. And I want you to make sure you enter, because if you don't enter, you CAN'T WIN!

Today I'm bringing you the last dish of #BrunchWeek and I could not be more proud. As you're reading this, I am in the middle of a 7-day, 6-night solo trip to Paris. I am here by myself and I could not be happier. I have traveled alone, but never to Europe and I'm doing it right. I'll be posting pics and travel tips next week, but for now I am about to tell you about my brunch piece de resistance: Almond Banana Baklava


I've got a confession to make: I've actually never eaten Baklava before. Never. Ever.

You all know I'm allergic to nuts and traditional baklava is made with pistachios and sometimes walnuts. Lured by the promise of buttery, flaky layers of phyllo dough held together with sweet syrup and honey, I've been missing out all of these years. 




Almonds are another nut I'm allergic to (even though they're really seeds and kin to the peach) but for some reason, I can touch almonds and the smell of them toasting doesn't send me into a coughing fit or to the hospital. But why in THE HELL would I make an allergen-filled item and post it on my blog?


It's simple: I like a challenge. And I've always been a lover of Greek cuisine and I got to make simple syrup and flavor it with rosewater. ROSEWATER, Y'ALL! Rosewater courtesy of Nielssen-Massey. And even though I can't eat it, I did section off a little corner of the pan with just banana and it brought a tear to my eye when I bit into it. Hopefully the same will happen for you, when you make this. 

I used dried banana chips to match the texture of the nuts, but you can get fancy and use another fruit, if you like. I think I'd use toasted sliced almonds next time, because from what I remember (when I could enjoy nut products, 25 years ago) almonds are kind of bland. BUT! Adding salt to your brown sugar mixture may ramp it up a bit.


Almond Banana Baklava 

1 (1-lb.) pkg. frozen phyllo dough
8 oz. dried banana chips
1/2 cup Dixie Crystals granulated sugar
1 c. (2 sticks) plus 3 tbsp. butter, divided
About 1 lb. (about 4 c.) almonds, sliced, untoasted
2 tsp. cinnamon


Syrup:
1 cup water 
2 cups Dixie Crystals granulated sugar
1/4 cup honey  
2 tsp. Nielsen-Massey rose water 


  1. Thaw the phyllo sheets according to package directions.
  2. Combine banana chips, 1/2 cup of sugar, almonds and cinnamon in a medium bowl.
Preheat the oven to 350 degrees.
  1. Prepare the syrup: place sugar and water in a small saucepan and bring to the boil. Allow the syrup to boil 2-3 minutes without stirring. Add the lemon juice and continue boiling for 10 minutes until it is a light, syrupy consistency that coats the back of a spoon. Remove from heat and stir in the orange blossom and rose waters. Set aside.

  1. Brush an 11-by 17-inch or 10-by 15-inch raised-edge baking pan with melted butter.
  2. Just barely dampen a few paper towels or a dish towel to cover the phyllo sheets. Remove the phyllo from the refrigerator, unroll it and trim the stack of sheets to the size of the prepared pan. Immediately cover the stack of phyllo with the damp cloth. Always keep the stack covered. Phyllo dries out very quickly.

  1. Lay one sheet of phyllo into the pan. Brush it with melted butter. Top with another phyllo sheet and brush with more butter. Continue with 4 more sheets. 
  2. After the sixth sheet is brushed with butter, evenly cover with 1/3 of the banana almond mixture. Top with two more sheets of phyllo, brushing each with butter, then sprinkle the top sheet evenly with a generous 1/2 cup of the almond banana mixture. Continue until almost all the sheets of phyllo are used, brushing each sheet with butter and topping every second sheet with the nut mixture. The last two or three sheets (depending on how it works out) should not have nut mixture, only butter.
  3. With a sharp knife, cut the baklava into diamond shapes. Make a series of cuts about an inch apart all along the length of the pan, then make a series of diagonal cuts (across the pan) about 2 inches apart.
  4. Bake for 50-60 minutes. Pour the syrup all over the hot baklava. Set aside to cool and hold its shape. Serve at room temperature.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Buckwheat and Cheddar Waffles from A Kitchen Hoor's Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D's Books and Cooks
Mixed Berry Sweet Rolls from Cookaholic Wife
The Best Yeasted Waffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Breakfast Empanadas from Jane's Adventures in Dinner
Brunch Mac 'n Cheese with Fried Eggs from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Almond Banana Baklava from Nik Snacks
Mini Apple Pies from Forking Up

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
On 7:00 AM by Nikki @ NikSnacks   1 comment
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.


Words


1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter, cubed
1 cup warm milk (110° to 115°)
2 eggs, lightly beaten

FILLING
1 1/2 cups sliced Lady Alice apples
1/3 cup brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons clarified butter

GLAZE:
2 cups powdered sugar
3 tablespoons lemon juice
1/2 teaspoon milk


  1. In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt; cut in butter until mixture resembles fine crumbs.
  2.  Stir in the yeast mixture, milk and eggs until blended. 
  3. Turn onto a lightly floured surface; knead about 20 times (dough will be sticky). Cover and refrigerate for at least 2 hours. 
  4. For filling, combine the apple slices, brown sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 15-in. rectangle; brush with butter. Spread filling to within 1/2 in. of edges. 
  5. Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15-in. x 6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Fold each slice, forming a triangle. Place 2 in. apart on greased baking sheets. 
  6. Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over Danish pastry. Yield: 2 1/2 dozen.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Roasted Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy's Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Apple Waffles from Gluten Free Crumbley
Banana Bread Pancakes from Love and Confections
Brown Sugar Poptarts from Big Bear's Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Yeast Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane's Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n' Cooks

Mocha Eclairs from The Redhead Baker


BrunchWeek Main Dishes:
Country Skillet from Feeding Big
Ham, Apple and Cheddar Melts from Cookaholic Wife
Yumbo Sliders from Cindy's Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

BrunchWeek Desserts:
Apple Crisp Ice Cream from From Gate to Plate
Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess
Thumbprint Donuts from A Kitchen Hoor's Adventures


Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

On 7:00 AM by Nikki @ NikSnacks   2 comments
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.


Greens, Eggs and Ham Burrito 

When coming up with dishes for #BrunchWeek, I thought about what things I'd most like to make for myself to eat and came up with some pretty baller ideas. Actually, everything I make and post for Nik Snacks are things I most want to eat. I don't cook things I don't like but I REALLY hope you like this one.


#BrunchWeek is in full effect and for the 2nd year in a row, I'm participating. I want YOU to participate, too! Enter to win a cadre of prizes furnished by #BrunchWeek's generous sponsors by clicking HERE. Just scroll down a bit and then you'll get to the good part: the contest!

She doesn't know it yet, but I made this burrito in honor of my best friend, Maggie. She was born on Dr. Seuss' birthday and celebrates herself and him, every year, by dressing up like the Cat in the Hat for her students at the elementary school where she teaches. If she can put on a hat, gloves and funny nose, I can dress up a burrito, right?


A fun take on the Dr. Seuss classic, "Green Eggs And Ham", I took liberty with this new brunch dish by using greens (collard, kale, mustard, turnip, cress are most popular but hearty salad greens like romaine or frisée will do the trick in a pinch), scrambled eggs, ham (in the form of prosciutto--because I do not ham, said Sam I am) wrapped in a soft flour tortilla and topped with a sharp white cheddar sauce made with Cabot Sharp White Cheddar.
I'm not going to tel you how to scramble some eggs or fold up a burrito, but I WILL share my Cheddar cheese sauce super secret ingredient: Wondra flour. It's superfine flour that helps make sauces and gravies thicken up without fear of lumps or unpleasant starchy flavor from uncooked flour. It's now a staple in my kitchen and now my secret is yours to tell.
1/4 cup clarified butter
1/4 cup Wondra flour
2 cups milk
4 ounces shredded or sliced Cabot Sharp White Cheddar Cheese
Salt and white pepper, to taste
In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in cheese.

Add salsa, guacamole, black bean and corn salad, a fruit salad or even some creamy southern grits and you'll have a nice item to add to your next brunch menu.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Eggs Benedict Quiche from A Kitchen Hoor's Adventures
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Blueberry & Lemon Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D's Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane's Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Ricotta Crostini with Pickled Apples from Culinary Adventures with Camilla
Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos


BrunchWeek Main Dishes:
Green, Eggs and Ham Burrito from Nik Snacks

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy's Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big
Rose Water Vanilla Bean Layer Cake from Love and Confections

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.