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Do you love planning menus & going grocery shopping?
Do you enjoy surfing the net for recipes?
Do you watch cooking shows a lot?
Do you want to learn more about food/cooking?
Well..Then this is the perfect place for you! Visit daily for inspiration, thoughts, photos, and recipes all based around food.

Food is: Energy~Tasty~Fun~Fulfilling~Magnetic

Thursday, June 01, 2006

Make your own "Rice A Roni"

Rice pilaf was one of the first recipes I made in the lab while attending Penn College for Culinary Arts. It's a technique and once you mastered it you can play around with the ingredients to create different ethnic tastes. Do not skip the lightly browning of the rice step. This adds a nutty flavor and is a must. This recipe is an Italian twist. Also try to use fresh basil if possible, it'll just taste better and add freshness. BTW, basil is my all time favorite herb :)

RICE PILAF WITH BASIL AND PINE NUTS

1 14 1/2-ounce can chicken broth
1 1/2 tablespoons olive oil
1/2 large onion, chopped
1 cup long-grain rice
1/3 cup chopped fresh basil or 1 1/2 teaspoons dried, crumbled
1/4 cup toasted pine nuts
Salt and pepper

Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper and serve hot.

2 servings; can be doubled or tripled.
Bon Appétit
December 1990

Saturday, May 27, 2006

Going back to College


Culinary school was awesome but I had to quit in my second semester because I became pregnant. My pregnancy was extremely miserable for the first 3 months from extreme nausia and mornig sickness. Being around food in that time period was not possible. Quitting was hard to do as I have wanted to be a chef since I was a little girl! Well I had my baby boy, got married to the love of my life, and had another baby boy. I am currently a stay at home mom and my boys are almost 3 and almost 2. I love being home with them but do get a little stir crazy once in awhile. So...I decided to go back to school. I will be starting school this fall for Hospitality Management. I'm so excited and can't wait to get back to learning and exploring food. I'm fortunate that my credits that I did receive are going to transfer, yay! I want to get my bachelor's and eventially be a Director for Food and Beverages.

Food Quarks

When I was about 6 or 7 years old, a very horrible thing happened to me! My brother spilled a beer on my peanut butter and jelly sandwich. I know that doesn't seem to drastic but it devastated me! You all must agree that a P B & J sandwich is much beloved and very delicious. But this incident actually led to me not eating this type of sandwich for years! I don't even know why!?! Maybe because the bread became soggy or maybe the smell of the beer. None the less I love beer and peanut butter and jelly sandwiches nowadays! My 2 yr. old son loves them even more. Just as I am writing this he came over to me and saw the pic. He said, Mmm.. butter jelly samwich. I'm just glad I got over that food quark! The only food item that I can honestly say I don't like is pineapple.

Saturday, May 20, 2006

Your drinking wine with that!?!

We all know that delightful snack food, cheese, is lovely with wine. But when you're eating other types of snack food and want a glass of wine with it, what wine do you choose? I found the perfect site with the answers. From nuts to pizza to potato chips.
The snack and wine matcher

GRILLED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER


8 tablespoons (1 stick) butter, room temperature
1/4 cup chopped shallots
2 teaspoons minced garlic
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons chopped fresh chives

4 10- to 12-ounce T-bone steaks

Melt 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and garlic; sauté until transparent, about 1 minute. Transfer shallot mixture to bowl. Add remaining 7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2 tablespoons chives and stir with fork to blend. Season to taste with salt and pepper. Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely. Refrigerate until firm. (Can be prepared 3 days ahead. Keep refrigerated.)

Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish. Place steaks in dish and turn to coat. Let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat). Cut butter log into 8 slices. Season steaks with salt and pepper. Grill to desired doneness, about 5 minutes per side for medium-rare. Top each steak with 2 butter slices and serve.



Serves 4.

Bon Appétit
July 1995

This is a perfect dish for the upcoming summer months. Please don't skip the herbed butter at the end, thats what really sets this apart from an ordinary grilled steak. However feel free to change the herb to your favorite to make this dish your own! Most importantly, enjoy!

Friday, May 19, 2006

Farmers' Markets



Farmers' Markets are typically held outside. Local farmers and growers sell their products usually at wholesale prices. The products are always fresh, local, and usually organic. Shopping at a Farmers' Market is a nice way to spend the morning. Any recipes you make using the food you purchaced will taste much better! Discover what your local market has to offer you.
CLICK HERE

Thursday, May 18, 2006

Don't panic, eat organic

"Organic food is, in general, food produced without the use of artificial pesticides, synthetic fertilizers and in many definitions genetically modified organisms (GMOs). In common usage, the word organic can apply equally to store-bought food products, food from a home garden where no synthetic inputs are used, and even food gathered or hunted in the wild."~Wikipedia

Organic food may be a bit on the expensive side, but it's well worth it. What do you think, leave a comment below on your opinion. I found a really interesting site. You can use various interactive tools. These tools will let you see what types of pestisides and contaminants are on different types of fruits/veggies.
Check it out: CLICK HERE

Nothing beats comfort food

CORN CASSEROLE
My brother and his fiance made this for Easter 06". It's on the right in this picture. It's a little hard to see but remember this dish will have your mouth watering. Believe me you won't be able to stop eating this after one serving. Mmm!


Recipe:
Mix the following ingredients by hand(c-mon it's fun)
-1 can creamed corn
-1 can drained corn
-1 egg
-3/4 package of crushed saltines
-3/4 stick melted butter
-1/4 cup milk(more or less as needed)
-s/p to taste

Put mixture in a greased casserole dish, sprinkle 1/4 package of crushed saltines on top. Put 5-6 pats of butter on top. Cover and bake for 45 minutes in a 350 degree oven. Take off foil or lid and continue cooking 10-15 more minutes until golden brown. Enjoy!
~ Thanks to my aunt in Kentucky for this much loved recipe

"
Yeah and I made aunt judy's corn casserole, remember you gave me the recipe. It didn't turn out as good as when your mom made it when we were in cali, but it was still bangin"~Diana

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