#FoodieChats
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You make me feel like I’m living a Parisian dream….
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chorizo on a baguette with manchego cheese
photo by aubreyrose
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hello lunch!
except I don’t have bacon…
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Last month, amidst their meetings with the health department and planting of a production farm, L.A. restaurateurs...
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Anonymous asked: Your blog is fantastic! Ever since I started following you my oatmeal has become so much better lol. Could you post some recipes with protein or with egg whites mixed in? Thanks you so much! :)
Thank you :) I’ll post some later today!
It’s National Mint Julep Day, so here is a classic recipe to follow from TheBar.com.
Drink Recipe Ingredients:
15 oz. Bulleit Bourbon (25 oz. per bottle)30 mint leaves1 cup(s) sugar1 cup(s) water
- TheBar.com suggests it’s best served with Bullet Bourbon.
- Enjoy!
BBQ Ribs1 cup brown sugar
1 cup sugar
1/2 cup salt
1/4 cup cracked black pepper
1/4 cup paprika
2 tablespoon cayenne pepper
BBQ Sauce
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)
Combine all ingredients for the dry rub in a small bowl. Rub the ribs generously on both sides and wrap in plastic wrap. Let marinate in refrigerator at least 8 hours, preferably overnight.
It’s National Biscuit Day, and we wanted to share a delicious recipe with you that we found on AllRecipes.com. Everything is better with Cheddar!
Ingredients
Directions
- Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
- In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
- Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.
#Foodiechats is excited to a Social Media Partner for @MommaCuisine’s “Summer at the French Markets,” with Buick! It’s a FREE event so register today!
Starting on June 16, 2012 in Lisle, Illinois, @MommaCuisine will be touring six Chicagoland French Market locations with Buick. The French Markets, managed by Bensidoun USA are popular attractions throughout the Chicago suburbs and city as market goers clamor to meet farmers and local food artisans.
This year, the French Markets have partnered with Momma Cuisine and Buick to bring live (and free) cooking demos at six of their locations to show market-goers some of my “Great Everyday Meals” recipes using farm-fresh ingredients. Don’t know how to cook kolhrabi? Wanna learn how to deep fry zucchini blossoms? She will show you how!
With Buick in tow, each location where she will doing a cooking demonstration, Buick will present a new vehicle where market-goers can look, touch, feel, and sit in the car. As a Buick owner herself, (her husband drives a Rendezvous), it’s a perfect partnership where their vehicles are family friendly, stylish yet still budget conscious.
LOCATION: On Twitter - Follow the hashtag #Foodiechats and@steveGOgreen, host and creator. 
Servings: 12 * Size: 1/2 cup * Calories: 106 * Old Points: 2.5 pts * Points+: 3 pts
Calories: 105.9 * Fat: 6.0 g * Protein: 3.2 g * Carb: 13.0 g * Fiber: 3.6 g Sugar: 1.2 g
Sodium: 137.8 mg
- 1 15.5 oz can black beans, rinsed and drained
- 9 oz frozen corn, thawed
- 1 tomato, chopped
- 1 small hass avocado, diced
- 1/4 cup red onion, chopped
- 1 scallion, chopped
- 1 lime, juice of
- 3 tbsp extra virgin olive oil
- 1 tbsp cilantro
- salt and fresh pepper
We love gathering with our friends and family and sampling new recipes!! Here are a few we are going to try, and we wanted to share them with you. All recipes are from KraftRecipes.com.
Strawberry-Jalapeño Salsa
make it
BLEND dressing, 1/4 cup cilantro and half the peppers in blender until smooth.
CHOP remaining cilantro; place in medium bowl.
ADD fruit, onions, remaining peppers and dressing mixture; mix lightly.
Cheese-Stuffed Bacon Burgers
make it
HEAT grill to medium-high heat.
MIX meat and 2 Tbsp. steak sauce; shape into 8 (1/4-inch-thick) patties. Fold each Singles into quarters; place on 4 patties. Top with remaining patties; pinch edges together to seal.
GRILL 5 min. on each side or until done (160ºF), placing buns, cut-sides down, on grill grate the last 2 min.
FILL buns with lettuce, burgers, remaining steak sauce and bacon.
SPECIAL EXTRA
Serve with fresh fruit and baked chips to round out the meal
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Pop-Pop’s Grilled Peach Salad
make it
PREHEAT grill to medium-high heat. Brush peaches with 2 Tbsp. of the dressing. Grill 5 to 8 min. or until peaches are softened, turning after 4 min. Remove from grill; cut into wedges.
ARRANGE tomatoes on serving plate; top evenly with peaches.
DRIZZLE with remaining dressing; top with rosemary.
What an awesome care package from @bisonbrew & @TheBeerWench my #Foodiechats friends. I love you too! Cheers!
To learn more about their amazing Beer Follow them on Twitter or visit their website!
It’s National Strawberries and Cream Day, so we wanted to share with you a fun recipe to try via KraftRecipes.com.
make it
SPREAD berries with reduced-fat cream cheese.
ROLL in crushed thin crisps.
Monday, May 21st our #Foodiechats Twitter Show Theme is “Food Crazes” 8pm EST. Follow@steveGOgreen on Twitter - Host and Creator! Also follow @Foodiechats and add the Hashtag #Foodiechats to all of your Food Tweets!
CHOCOLATE CHOCOLATE CHIP COOKIE DOUGH CUPCAKES
THE DOUGHNUT VAULT
BACON LOLLIPOPS
Delciious!!! Via gastrogirl:
We thought that since it’s National BBQ Day, what better to share than how to create the perfect BBQ sauces!! We found a few great BBQ Sauce Recipes to share with you via Foodnetwork! We are showcasing three recipes that caught our taste buds, and for the full list of recipes click here.
Kansas City Style BBQ Sauce- 2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 slightly heaping tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper
- 1/4 teaspoon ground allspice
- Pinch ground cloves
- 2 cups ketchup
- 2 cups water
- 1/2 cup cider vinegar
- 1/4 cup dark molasses
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons English-style dried mustard
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
Directions
Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
Peach Mustard BBQ Sauce Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons minced onion
- 2 cloves garlic, minced
- 3 tablespoons cider vinegar
- 1/2 cup whole-grain mustard
- 1/4 cup Dijon mustard
- 3/4 cup peach jam or preserves
- 1 tablespoon bourbon
- 1/2 teaspoon kosher salt
Directions
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
Cook’s Note: The bourbon is stirred in at the end—uncooked—to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.
Chile-Coffee BBQ SauceIngredients
- 3 guajillo chiles
- 3 mulato chiles
- 1/2 medium onion, cut into wedges
- 6 cloves garlic, unpeeled
- 2 tablespoons corn oil
- 1 cup tomato puree
- 1 cup strong black coffee
- 1/4 cup turbinado sugar
- 1 tablespoon kosher salt, plus additional for seasoning
- 1 teaspoon dried oregano, preferably Mexican
- Pinch ground cloves
- Pinch cumin
- 2 teaspoons cider vinegar
Directions
Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
Stir in vinegar and season with salt to taste.
Cook’s Note: For this recipe, we prefer Mexican oregano. It’s stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce
PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in chips; pour over crust.
BAKE 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Monday, May 14th our #Foodiechats Twitter Show Theme is “Organic Eating.” 8pm EST. Follow @steveGOgreen on Twitter - Host and Creator! Also follow @Foodiechats and add the Hashtag #Foodiechats to all of your Food Tweets!
Raspberry-Stuffed French Toast with Custard Sauce
make it
BEAT first 4 ingredients in large bowl with mixer until well blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
ARRANGE 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.
HEAT oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warmed.
SPOON pudding over individual servings of French toast; top with berries.
kraft kitchens tips
- 6 ounces chorizo sausa
- 8 (6 inch) corn tortillas
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
- 1/2 cup salsa
Directions
- Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
- Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
- Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
- Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
