#FoodieChats

Join @steveGOgreen creator of #Foodiechats, the Twitter show every Monday night 8pm EST. Each week we Tweet about a different Topic! Where The Foodie Community Chats Together! http://www.facebook.com/Foodiechats / @Foodiechats on Twitter
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Memorial Day Recipes #Foodiechats via KraftRecipes.com

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

1/3
cup KRAFT Zesty Italian Dressing
1/2
cup fresh cilantro, divided
1
 jalapeño pepper, finely chopped, divided
4
cups fresh strawberries, finely chopped
1
 navel orange, sectioned, chopped
1/4
cup  finely chopped onions

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

1
lb. ground beef
1/4
cup A.1. Original Steak Sauce, divided
4
 KRAFT Singles
4
 hamburger buns
4
 lettuce leaves
8
slices cooked OSCAR MAYER Bacon, broken in half

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
Cut 1 red pepper into 1/2-inch-wide strips; grill with patties 5 min. on each side or until crisp-tender and lightly charred. Add to sandwiches with bacon.
SERVING SUGGESTION

Serve with fresh fruit and baked chips to round out the meal
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Pop-Pop’s Grilled Peach Salad

2
large ripe fresh peaches, halved, pitted
1/2
cup KRAFT Balsamic Vinaigrette Dressing, divided
1
large heirloom tomato, sliced
Small fresh rosemary sprigs

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.

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Organic Beer - @BisonBrew #Foodiechats

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! 


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OREO Strawberries ‘n Cream Recipe

It’s National Strawberries and Cream Day, so we wanted to share with you a fun recipe to try via KraftRecipes.com. 

8 fresh strawberries
1/4 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 pack (0.81 oz.) NABISCO 100 CAL OREO Thin Crisps, coarsely crushed

make it

SPREAD berries with reduced-fat cream cheese.

ROLL in crushed thin crisps.

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#Foodiechats Theme “Food Crazes,” Monday, May 21st 8pm EST on Twitter
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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

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Delciious!!! Via gastrogirl: chocolate and white chocolate truffle cheesecake.

Delciious!!! Via gastrogirl:

chocolate and white chocolate truffle cheesecake.

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Homemade BBQ Sauce Recipes - National BBQ Day!

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

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 Sauce: 

Ingredients

  • 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

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Chocolate Chip Cheesecake Supreme Recipe
        

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1 cup finely crushed FAMOUS Chocolate Wafers
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIACream Cheese, softened
3/4 cup sugar
1/4 cup flour
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 tsp. vanilla
3 eggs
1 cup miniature semi-sweet chocolate chips


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.

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#Foodiechats Theme “Organic Eating,” Monday, May 14th 8pm EST on Twitter
                                              Like us on Facebook Follow us on Twitter Find us on Google+ Find us on Pinterest Visit our blog


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! 

                      

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Raspberry-Stuffed French Toast with Custard Sauce

4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2
cup sugar
2
tsp. vanilla
1
tsp. ground cinnamon
2
whole eggs
2
egg whites
1-1/4
qt. (5 cups) fat-free milk, divided
1
loaf French bread (16 oz.), ends trimmed, cut into 18 slices
1
pkg. (12 oz.) frozen unsweetenedraspberries
1
pkg. (3.4 oz.) JELL-O Vanilla FlavorInstant Pudding

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

MAKE AHEAD
Assemble casserole as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 40 to 45 min. or until golden brown. Meanwhile, prepare custard sauce and raspberry mixture. Serve as directed.
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Authentic Mexican Breakfast Tacos

  • 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

  1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
  2. 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.
  3. 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.
  4. 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.

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#Foodiechats Facebook Interview with @Capriottis & @CapriottisJason

Voted the Greatest Sandwich in America by AOL|Lemondrop. #1 Overall Excellence by Sandelman and Associates. We share our passion, one sandwich at a time.  Visit Capriottis on Monday, May 7th, as our Vegas #Foodiechats 1 Year Host   Wilmington, DE  http://capriottis.com

       Like us on Facebook  Follow us on Twitter  Find us on Google+  Find us on Pinterest  View our videos on YouTube

#Foodiechats Interview series is live with Capriotti’s Sandwich Shop They have the best sandwiches @capriottis and they are one of our amazing sponsors for our 1-Year celebration. How are you today Capriotti’s?
1Unlike ·  · 
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#Foodiechats Facebook Interview with @MiVesta

 Social cooking, free online interactive events, cook with friends and chefs in real time!

Miami, FL · http://mivesta.com         

   Like us on Facebook Follow us on Twitter Find us on Google+ Find us on Pinterest 


‎#Foodiechats Interview series is live with @mivesta who is one of our 1-Year #Foodiechats sponsorshttp://mivesta.com/ How’s it going today?

Mivesta
www.mivesta.com

2Like ·  · 

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We’re off to the races this weekend, and we must learn how to make the perfect Mint Julep Whiskey Cocktail! Good luck! 

If you have a great Mint Julep Recipe to share with us, Please Tweet us @Foodiechats or Share on our Facebook Fan Page! 

Enjoy your Weekend! 

*Video Source YouTube.com

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#Foodiechats Facebook Interview with @GreenBlacksUS

GREEN & BLACK’S - @greenblacksUS on Twitter

GREEN & BLACK’S amazing chocolates blend some of the finest Fair Trade and organic ingredients. Tweets about flavors, recipes and chocolate! Join them on Facebook 

As we continue our discovery of the GREEN & BLACK’S Flavors we are celebrating Mint in May! Have you had a chance to sample our Mint bar? 

Our #Foodiechats Facebook interview is live with Green & Black’s USA! Follow them on Twitter @GreenBlacksUS How are you today? https://www.facebook.com/GreenandBlacks.US


Green & Black’s USA
The story of how Green & Black’s began is certainly a unique one. People often ask us questions about organic sourcing, ethical sourcing and trading, the early days and how we got our name. So to answer most of your questions, visit our website http://www.greenandblacks.com/us/ 
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Bikini Martini Drink Recipe via Allrecipes.com

Since our #Foodiechats theme tonight 4/30 is “Beach Party”, try this Drink recipe - Bikini Martini via Allrecipes.com!


1 fluid ounce coconut rum
3/4 fluid ounce vodka
1 fluid ounce pineapple juice
1 dash grenadine syrup
Directions

Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel.

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