Last time I racked my brain to come up with an ingredient and finally settled on cabbage and received some great entries. I had a strong second contender and always wondered what recipes people would have come up with had I chosen that other ingredient. Now, I don't have to wonder any longer because it's my choice this time around!
This is an ingredient that Johnny and I both love. It can be used solo or mixed with other things. It's easily made sweet or savory. It can be used in breakfast, lunch, dinner, snacks, dessert, or baked goods. Any guesses?
Source
Sour Cream!!!
The winner will receive a $10 Amazon.com gift card! So put your thinking caps on and get cooking!
In case you're new to BSI (or need to brush up on the rules) each week there is a new host and that host must:
- Pick an ingredient, preferably one that is in season and readily available and not too expensive;
- link back to all the other previous weekly hosts;
- review the recipe submissions by Sunday night of each week;
- pick a recipe that is your favorite; and
- post the winner Monday morning and send the winner a token prize of your choosing.
- you do not have to have a food blog to particpate
- you do not have to submit a photograph
- if you don’t have a blog, you can submit your recipe to that weeks host, and they will post your recipe for you
Week 73: The Chef in My Head - Goat Cheese
Week 72: 5 Star Foodie - Asparagus
Week 71: Eats Well With Others – Carrots
Week 70: Burp and Slurp - Brussel Sprouts
Week 69: Fun Fearless Foodie – Parmesan Cheese
Week: 68: Natalie’s Killer Cuisine - Cocoa Powder
Week 67: Eat, Live, Travel, Write - Lemon Zest
Week 66: Travel Eat Love - Coconut Milk
Week 65: Run Beans Run - Tofu
Week 64: Chicago Marathon Val - Mushrooms
Week 63: Biggest Diabetic Loser – Cheddar Cheese
Week 62: A Fit and Spicy Life – Balsamic Vinegar
Week 61: Peanut Butter Fingers - Nutmeg
Week 60: Jenn Eats Nutritiously Now - Garlic
Week 59: Home Cooked Em – Cinnamon
Week 58: The Balanced Broad – Flax
Week 57: Cookin Fanatic - Blue Cheese
Week 56: Foodie in the City - Ricotta Cheese
Week 55: Savvy Eats - Maple Syrup
Weel 54: Sound Eats - Dried Fruit
Week 53: Mega Nerd Runs - Acorn Squash
Week 52: Healthy Tipping Point - Pancake Mix
Week 51: Live, Laugh Eat - Almond Butter
Week 50: Balance, Joy and Delicias! – Cauliflower
Week 49: Healthy San Diego Living - Chickpeas
Week 48: Thought 4 Food - Yogurt
Week 47: London Foodie in New York - Chocolate
Week 46: Johnstone’s Vin Blanc - Oats
Week 45: Guilty Kitchen - Figs
Week 44: Ordinary Recipes Made Gourmet - Peanut Butter
Week 43: The Sophisticated Gourmet - Brown Sugar
Week 42: My Kitchen Addiction – Lime
Week 41: Nutmeg Nanny – Coffee
Week 40: Chaya’s Comfy Cook – Broccoli
Week 39: Healthy Delicious – Plums
Week 38: Zoe - Feta
Week 37: ChezWhat- Potatoes
Week 36: Cinnamon, Spice & Everything Nice – Blueberries
Week 35: Girlichef -Greens
Week 34: The Ungourmet – Watermelon
Week 33: Bread + Butter – Bell Pepper
Week 32: Burp and Slurp -Corn
Week 31: Say Yes to Salad – Kabocha
Week 31 1/2: Simply Fabulous Now – Cherries
Week 30: Thinspired – Bananas
Week 29: To Be The Whole Package – Almonds
Week 28: Kristas Kravings – Lemon
Week 27: From French Fries To Flax Seeds – Coconut
Week 26: Plentiful Plants – Avocado
Week 25: Training Fuel – Eggs
Week 24: Dinner at Christina’s – Cabbage
Week 23: Hey What’s for Dinner, Mom? – Strawberries
Week 22: One Bite at a Time – Basil
Week 21: Just Sweet Enough – Black Beans
Week 20: What I Ate Yesterday – Kale
Week 19: What’s for Dinner – Orange
Week 18: BranAppetit! –Spinach
Week 17: Tales of Expansion Dates
Week 16: Biggest Diabetic Loser – Zucchini
Week 15: Sweet & Natural –Peppermint
Week 14: bella eats [and runs] – Ginger
Week 13: Coffee Talk – Walnuts
Week 12: For the Love of Oats – Pumpkin
Week 11: Trying to Heal – Sweet Potatoes
Week 10: The Inner Workings of a College Graduate – Eggplant
Week 9: Itzy’s Kitchen – Pears
Week 8: The Fitnessista – Cranberries
Week 7: Tri to Cook – Lentils
Week 6: Rhodey Girl Tests – Polenta
Week 5: Eating Bender – Butternut Squash
Week 4: Care to Eat – Apples
Week 3: On a Lobster Placemat – Mushrooms
Week 2: Hangry Pants – Tomatoes
Week 1: sportsnutritionliving – Quinoa
MMMMMM yummy, I have a recipe in mind already!
ReplyDeleteYeah! I am going to see if I can't come up with something - dairy-free sour cream style.
ReplyDeleteNow I have a question - how in the world do I locate the BSI each week?! After spotting a prior BSI, I tried to find the next week's, the person didn't list it in their post - it was a never-ending mission. Searches on the net yielded not a thing. Is there a main site / page for BSI?
I've never participated in a BSI challenge ... perhaps that will change this month. I hope I have a chance to come up with something interesting!
ReplyDeleteA central location for rules and ea. new host is on Biz's blog: http://biz319.wordpress.com/bsi-rules/
ReplyDeleteGreat choice! I recently just gotten hooked on sour cream...it's better than mayonnaise, so I use it on my sandwiches...I've never really created something awesome out of sour cream though...will rack my brains!
ReplyDeleteMmm, sour cream! An ingredient I rarely use, unless I'm dipping nachos in it. I'll have to give this some thought!
ReplyDeleteHappy Monday!
I know just what I am going to make!!!
ReplyDeleteWow, Jenn's going to participate? Cool!
ReplyDeleteI.heart.sour.cream! Thanks again for hosting this week Christina!
Can I use light sour cream?
ReplyDeleteYes Scott any version of sour cream is ok by me! I use light or fat free myself!
ReplyDeleteYeah!! Did Michelle come over?
ReplyDeleteI'm new to BSI. Just emailed you a recipe. Thanks for hosting.
ReplyDelete