Eco USA Products Review

I’m probably not as “green” as I should be, I try to recycle, use the ecofriendly bags that I carry to the grocery store (when I remember to take them out of the car), make recycled crafts and as you know make a lot of food from scratch so I know what’s going in my dishes. Ecostore USA makes plant-based household products with NO NASTY CHEMICALS and since it’s products you use in everyday life it’s easier then having to remember to do something.

I was offered the chance to choose two Ecostore USA products to sample, and I’ve given them a couple of weeks work to really test them out. I selected the All Purpose Natural Cleaner because I was pleased to see a “modern” cleaning product that was both eco-friendly and safe, plus I’m addicted to cleaning the counters.

The other product I picked was the dog wash because as many of you know my dog is my baby and I want the best products for her. I don’t see any reason to be selfish and use better products on myself and not my dog.

First up is the citrus based All Purpose Cleaner. With all of the cooking I do and the homemade holiday gifts I make I really like this product and I feel safer using it to clean the counters where food goes. The citrus flavor is not over powering and the product is strong enough to help scrub this mess my hubby made on my crockpot from making chili:

It’s super easy to use and the amount of spray that comes out is just enough to get the job done without wasting the product. I actually think my granite is a little more shiny now!

Next up is from their ecopets line – Herbal Fresh All Natural Shampoo.

Mocha as you can tell doesn’t get excited about bath time.

First she had to check it out then we got to business.

My first impression was that I was a little worried because the shampoo felt a little thicker then water and didn’t see how this was going to be able to lather Mocha up. After rubbing it on her fur I quickly changed my mind. The shampoo did work really well and washed off easier then any other product I’ve ever used.

Overall I really enjoyed both of these products and pleasantly surprised how clean things can get without using any chemicals. Mocha enjoyed it as well she didn’t shed as much or itch which is a plus in my book.

These products have definitely opened my eyes to making a real effort to be green for my family and the environment. This is just one of those ways to keeping toxic products away from our children and pets while using plant based instead.

To learn more about these and other products, make sure to visit their website at:
www.ecostoreusa.com and follow them on Twitter at: http://twitter.com/ecostoreusa

Be sure to check out their Cyber Monday Super Sale

Save 60% on our already low prices starting

Monday, Nov. 29, 2010 at 12:01 a.m. and ending Monday night at 11:59 p.m.

Use Coupon Code:  TX883 during checkout and save a bunch.

All orders over $25 get FREE SHIPPING.

Disclosure: I was provided products from the Eco Store to write a review. All opinions are my own.

Peach Pecan Amaretto Scone

 

If you are in need of a super easy breakfast for all your house guest this is the recipe you will want. I used Peach Pecan Amaretto Preserves, but you could easily use any preserves you have on hand to change the flavor.

 

I wish you all the best over the Thanksgiving holiday and hope you have a successful trip if you dare to venture out on black Friday! I'm thankful for all of my friends, family and readers out there I consider you friends and love hearing from you all. I have lots of giveaways to kick off December next week as well as getting into full swing on making Christmas gifts so be sure to check in next week!!

Peach Pecan Amaretto Scone
(Adpted from Fredericksburg Farms)

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2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons cold butter
½ cup Fredericksburg Farms Peach Pecan Amaretto Preserves
2 eggs
½ cup buttermilk

Preheat oven to 450 degrees.

 

In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.

 

 

Cut in butter using a pastry blender or two knives.

 

 

In a separate bowl, beat together the Fredericksburg Farms Peach Pecan Amaretto Preserves, eggs, and buttermilk, blending well.

 

Combine the dry ingredients and wet ingredients, mixing as little as possible.

 

 

Turn dough out onto floured work surface. Pat into a ½-inch thick round and cut into 12 wedges. (I would chill it once it’s mixed, otherwise the dough is really soft and a little tricky to work with.) I also had a brain issue and forgot how to divide evenly lol!!

 

 

Brush with buttermilk and sprinkle tops with sugar.

 

 

Place on ungreased cookie sheet and bake in preheated oven for 12 minutes.

 

Serve with lots of good sweet butter!

Pumpkin Seed Brittle

Thanksgiving is this week and I’m still in shock it’s already here! I’ve been working non stop over the weekend on my gingerbread house for this years Lucky Dog Recue “A Christmas Tail” Third Annual gingerbread doghouse contest and fundraiser. I’ll share pictures of the event and unveil my house next week.

If you picked up a pumpkin to use as a floral centerpiece for your Thanksgiving table this year and you are looking for something to make using the seeds I have a tasty treat that’s super easy to make. I used a few too many seeds in my brittle, but it’s something I would try again. The only change I would make is to add the honey in at the end, because it almost had a burned honey taste to it.

Pumpkin-Seed Brittle

(Adapted from Martha Stewart)

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1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
1/2 cup packed light-brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted

Butter an 11-by-17-inch rimmed baking sheet; set aside.

Melt butter in a small saucepan over medium heat.

Stir in sugar and honey. (I would add the honey in at the end to keep it from having a burned taste.)

Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes.

Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes.

Pour onto prepared baking sheet. Let cool completely. Break into pieces.

**To make as seen on "The Martha Stewart Show," do not butter 11-by-17-inch baking sheet, but instead line it with a nonstick baking mat. The mixture should be cooked until it is dark amber in color. Finally, add 1/2 cup pepitas (shelled pumpkin seeds) in place of the fresh pumpkin seeds.

One last minute decorating tip I have for your Fall décor…. I went to Hobby Lobby last week and they have all of their Thanksgiving and Fall décor items on sale at 80% off so I picked up some items to decorate my potted fake plant in my entry way. You could even use those tall skinny trees they have at Christmas time as well.

Here’s my inspiration which was in the entry way of the Hobby Lobby store:

Here’s the stuff I got on sale:

And finally here’s the finished product:

Perfect Roast Turkey

 

One thing I really love at Thanksgiving is a really moist turkey. I love this recipe because it does just that and it’s super simple to make. My husband started injecting the juices as I was basting the turkey last year and it came out even more juicy. The wonderful thing about this recipe is it's super simple and you can add any flavor of fresh herbs you like. I tend not to stuff my turkey with the dressing it's just easier to serve in a side dish while my husband carves the turkey for a platter before serving.

For the gravy I use Betty Crocker which can be found HERE.

Perfect Roast Turkey
(Adapted from Martha Stewart)

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Serves 12 to 14.
1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature 1 750-ml bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
Classic Stuffing

Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.

Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl.

 

Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.

Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.

 

Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.

 

 

Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.

After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes. (This is when we start injecting the turkey.)

 

 

After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.

 

When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off.