Meeting Olympian Julie Chu & Bounty Hockey Moms Recipes #BringIt

It's not everyday you get to meet Julie Chu, Three-Time Olympic Medalist and Women's Ice Hockey player! But I did during an event hosted by Bounty to celebrate Hockey Moms.

Three-Time Olympic Medalist and Women's Ice Hockey player Julie Chu and her mom Miriam Chu

Note: I was invited as media to this event. No other compensation was received. Any personal views expressed are always 100% my own.

Just before the 2014 Olympic Winter Games, Bounty paper towels joined forces with Olympic Women’s Ice Hockey player, Julie Chu and her mother, Miriam, to launched their “Bring It” Campaign which encouraged sports moms everywhere to share how their aspiring athlete trains in the home - despite the mess - using the hashtag “#BringIt”.

For every story shared with @Bounty using the hashtag, Bounty donated one dollar to the P&G Team USA Youth Sports Fund to help other aspiring athletes achieve their dreams.

Bounty Olympic Hockey Moms
Bounty Olympic Hockey Moms

They also hosted a dinner celebrating the moms that embrace the mess while raising an aspiring athlete. At the event the hockey moms shared keeping their athletes inspired and how they manage their home life around their child's sports life.

How these moms managed early morning practices, broken windows and driving to and from games was amazing to me. Not only did they do all of that but they also had time to cook! The moms also generously shared a few Bounty #BringIt Recipe's for Fueling an Olympian!

Miriam Chu Famous Pork Rib Recipe

Miriam Chu Famous Pork Rib Recipe
Mother of Julie Chu

*Makes about 12 pork ribs

2 tablespoons honey
5 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon cooking wine
3 - 4 garlic cloves, crushed then minced

  • In a bowl mix together all the ingredients. Then coat the pork ribs with the mixture. Line the ribs in a baking pan - adding any leftover mixture on top. Let sit in frig about 3 hours.
  • While preheating oven add a little bit of water to the pan so it doesn't burn and it can be used for gravy later.
  • Cook in 350 degree oven for about 45 minutes to 1 hour. Check about 45 minutes to make sure it is cooked if not leave for another 15 minutes.


Mary Duggan White Chili Recipe

Mary Duggan White Chili Recipe
Mother of Meghan Duggan

2 LBS. BONELESS,SKINLESS CHICKEN-CUT IN CUBES
1 MEDIUM ONION-DICED
3 GARLIC CLOVES-CHOPPED FINE
1-2 CANS CHICKEN STOCK* (Add stock to your likeness for thick/thin chili)
2 CANS SMALL WHITE BEANS-NOT DRAINED
2-4OZ. CANS CHOPPED GREEN CHILES
2TBSP OLIVE OIL
SPICE BLEND-2 tsp cumin,1 tsp oregano,1 tsp fresh chopped cilantro,1/2 tsp cayenne pepper, salt

  • Sauté chicken in oil until well cooked-Remove and keep warm.
  • Add onion and garlic and cook until opaque (about 3-4min)-Stir in broth, chiles and spice blend-Simmer 15 min.
  • Stir in Chicken and beans-Simmer another 15-20min.


Marilyn Decker Chicken Enchiladas Recipe

Marilyn Decker Chicken Enchiladas Recipe
Mother of Brianna Decker

Pre-heat oven to 350

4-5 chicken breast
2-3 T olive oil
1 pkg. taco seasoning or mix your own
1 T chili powder
1 t. cumin
½ t. garlic powder
½ t. onion powder
¼ t. paprika

  • Drizzle olive oil in 9 x 13 pan.
  • Coat both sides of chicken breast with oil; sprinkle ½ the mixture; flip and sprinkle the remainder.
  • Bake covered for 40 minutes – flipping half way through.


1 green pepper – chopped 1 medium onion - chopped
¼ bunch of cilantro – chopped
  • In a small dish steam with 1 T butter in the microwave (5 min) or lightly sauté on stove
  • In the 9x13 pan, chop/shred chicken. Add pepper/cilantro mixture to chicken and mix well. Transfer mixture to another

8-10 Large Flour Tortillas 2 - 12oz cans hot enchilada sauce
2 - 12oz cans medium / mild enchilada sauce 1 can sliced black olives
4 cups shredded cheddar (approx.)
  • Mix enchilada sauces in a bowl. In the 9x13 pan (for 8 enchiladas) or 11 x15 pan (for 10 enchiladas) pour a 1/4 of the sauce over the bottom.
  • Take one flour tortilla at a time – lightly coat both sides, pull to one end, fill with 2-3 T heaping of chicken mixture, drizzle a little enchilada sauce, sprinkle a handful of cheese, add a few black olives and roll toward you tucking in the ends.
  • Repeat with the remaining tortillas – adding sauce as needed. Pour remaining sauce over all, sprinkle with cheese and top with black olives.
  • Bake 25-30 min. until sauce is bubbly and cheese is melted and slightly brown.

Serve with sour cream, guacamole, jalapenos, etc. Refried beans and Spanish rice, too.

To learn more about Bounty, visit www.facebook.com/Bounty and follow on Twitter @Bounty

Share this:

, ,

CONVERSATION

0 comments:

Post a Comment