#FoodieChats

#Foodiechats is a worldwide online and live social foodie community. "Where The Foodie Community Chats Together." A simple foodie question Tweeted by Steve Green on May 9, 2011, has turned into the social foodie community, called #Foodiechats.

The #Foodiechats Community consists of Foodies, Social Media Influencers, Chefs, Home Cooks, Bloggers, Brands, Restaurants, and Social Foodies! #Foodiechats is the perfect community for all food fans to connect with each other.

The highlight of #Foodiechats is on Monday evenings at 8pm ET. We host our number one Trending Twitter Chat, where social foodies worldwide, eat and Tweet with us for 90 minutes.

Each week, #Foodiechats showcases a new sponsor and theme in a ten question format. Within our ten question format, participants discover new brands, recipes, hot spots and meet new foodie friends worldwide.

What makes #Foodiechats unique is that our restaurant partners across the country will host our #Foodiechats Community live during our Monday night Twitter Chats. Our recipe of pairing online and live creates the perfect blend for foodies and brands to connect.

If you are a brand, restaurant, product, chef, or blogger, #Foodiechats is the perfect media outlet to showcase who you are, and what you offer. Each week our Twitter Chat averages 15 million impressions, one millions followers, with over 400 contributors.

We look forward to sharing with our community who you are, and what you do. To become a #Foodiechats Sponsor, visit our Sponsorship page for details on www.foodiechats.com
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#Foodiechats theme this Monday is “Eat and Talk Like A Pirate” sponsored by Krispy Kreme Doughnuts! This will be one fun night!
 
Join us on Twitter September 9, 2013 8pm ET! Check out their link “Talk Like A Pirate Day” and all of the participating locations- http://KrispyKreme.com/pirate.

         

                                       

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           Monday, September 10, 2012 Theme “Celebrate Local” 


           

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#Foodiechats - The Twitter Show reaches Foodies all over the world every Monday at 7pm CST using the Hashtag, #Foodiechats!  We average 20 million impressions and reach 2 million follows on Twitter weekly! 


Creator and host, Steve Green @steveGOgreen on Twitter asks the #Foodiechats community ten questions during the 90 minute chat!  It’s a great way to build new relationships around our virtual table with Foodies from around the World! We have also added Instagram to the mix as well.

On Monday, September 10, 2012, #Foodiechats is extremely excited to partner with Big Bowl Chinese and Thai and Bison Organic Beer!


Big Bowl Chinese and Thai is apart of Lettuce Entertain You Restaurants, offering locations in Chicago and Suburbs, the Minneapolis area, and Reston, VA., led by Executive Chef, Marc Bernard.


There’s really only one place for authentic Chinese and Thai-and that’s Big Bowl.  It all begins with the highest quality ingredients-naturally raised chicken and beef, heirloom pork, sustainable seafood and produce grown locally.  Because Big Bowl believes that the best food is made from scratch, you can taste big, bold layers of flavors in every dish, from the curries right down to the dipping sauces.  


Everyone raves about the pad Thai, their spicy dishes that are truly hot, and their create-your-own stir-fry-and for good reason.  Every element adds up to big taste and takes their food to another level, be it a fresh squeeze of lime, fragrant herbs or the seared Thai chiles.

The Chicago #Foodiechats Community will be eating and tweeting from Big Bowl’s State and Cedar location in Chicago.  Prepare your taste buds for Spicy Sesame Peanut Noodles, Chicken and Beef Satays, Variety of Summer Rolls, Chicken and Vegetable Potstickers. All passed appetizers will be featuring organic and local produce. 


Not in Chicago? Not a problem, you can join the rest of the #Foodiechats Community on Twitter & Instagram to “Celebrate Local,” virtually!

                         

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In addition to Big Bowl, we welcome Bison Brewing Company as our “Celebrate Local,” Co-host!  Bison’s Mission: “Lead by example, educating that one need not sacrifice the pleasures of everyday living to be green.” 


Bison Brewing Company makes fantastic organic beer, and sells their creations in 15 states.  Owner and Brewer, Daniel Del Grande bought Bison in 1997.  Bison brews balanced, drinkable beers with an interesting twist. Save the planet, one beer at a time!


We love their beer, and especially their website because they provide great information on Beer Cocktails, and Cooking with Bison Beers! You will love the recipes! 

I look forward to Eating, Tweeting and Instagraming with you, live and online! All the best, Steve Green         

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ronniefein:

goddessofscrumptiousness:

Just A Slice Of The Colour Purple 

In the pastry world, blue is just so faux pas, but purple and purple cake (purple sweet potato cake) to me is just wildly pretty and distinctively scrumptious enough, it can very well be the “Rock Star” of cakes. 

This is so gorgeous I had to reblog. Apparently it’s made as a jelly roll, from regular flour and purple sweet potato flour and it’s filled with vanilla buttercream and coconut. ohmyohmyohmy. Wish I had some for my coffee right now. If anyone has a recipe, please send it my way!

          

Monday, August 20, 2012 Theme “Potluck Dinner” 8pm EST on Twitter


       

Join us every Monday at 8pm EST for our weekly Twitter show #Foodiechats. Meet@steveGOgreen your #Foodiechats creator.

#Foodiechats has brought people from all over the world together, and we  invite you to join us every Monday on Twitter 8pm EST!

Over the past year the #Foodiechats community has had participants in  every major city in the United States, and has grown to Australia, Belize, Canada, Dominican Republic, France, Spain and many more. How Exciting!!!!

Each week our Twitter Chat averages 20 million impressions, 2 million followers, and over 500 contributors according to Hashtracking.com. What a great #Foodiechats community we have and we look forward to growing our virtual table!

furikake kettle corn with corn pops, dried pineapple & bacon - photo by cathydanh

(via f-word)

     

It’s National Rum Day, and who doesn’t love a delicious dessert with a touch of Rum!

This recipe from bon appetit will be a great recipe for the upcoming holiday season! 

Enjoy!

      

Ingredients


Ice cream
1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger

1 tablespoon dark rum
Cakes
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour

Additional powdered sugar
Crystallized ginger strips
Preparation
ice cream
Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. DO AHEAD Can be made 1 day ahead. Keep frozen.
cakes
Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend.
Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen.
Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. 
Serve cakes with rum-ginger ice cream.

     

We’re loving the Julia Child Google Doodle! Did you know they offer an App on iPad and Nook of her great recipes!! 

Enjoy! 

                      


       

We saw this adorable Kids Goldfish Theme Birthday Party idea on Pinterest and had to share this with all of you!! Such a great a idea for a boy or a girl! 

Bacon Chocolate Chip Cookies with a maple cinnamon glaze recipe! Food.com

Video: #Foodiechats Celebrates National Hot Dog Day at Vienna Beef on July 23, 2012! Enjoy the show! 

It’s National Watermelon Day, and we love Grilled Watermelon!! Here is a great recipe to try from Breaking the Recipe Rut

Grilled Watermelon Salad
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
EVOO
Salt & Pepper
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled*

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

It’s National Ice Cream Sandwich Day! Enjoy the Chocolate Chip Cookie Ice Cream Sandwich Recipe via Meals.com

    

Estimated Times


Preparation Time: 20 mins 
Cooking Time: 10 mins 

Servings: 12 sandwiches

Ingredients

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough 
2 cups Vanilla or Chocolate DREYER’S or EDY’S® SLOW CHURNED® Light Ice Cream, softened 
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels and/or sprinkles (optional) 

Directions

PREPARE cookies according to package directions. Cool completely. 

PLACE a heaping tablespoon of ice cream on flat side of 1 cookie; top with flat side of second cookie to make a sandwich. Place morsels or sprinkles on plate. Roll sides of sandwiches in morsels or sprinkles. Serve immediately or wrap tightly in plastic wrap and freeze.

                                    Way to GO - Van Gogh!! Will you try it? 

        

                  

Chocolate Cupcakes from Scratch:
(you can also use a devils food cake mix and add melted caramel squares to the mix, also I recommend using buttermilk or instant coffee in place of your water. Why use water in a recipe when there are so many other tasty liquids you can add to your boxed cake mixes?)
Dry Ingredients:
2 Cups Sifted Flour
3 oz of unsweetened cocoa (preferably in melting squares)
1 2/3 cup sugar
1 Tsp Baking Soda
1/4 Tsp Salt
Creaming Ingredients:
First Part of Mixing: 1 Beaten Egg
Second Part of Mixing: 2 Eggs
1/2 Cup Unsalted Butter
Liquid Ingredients:
First Part of Mixing: 1/2 Cup Milk
Second Part of Mixing: 2/3 Cup Milk
1 Teaspoon Vanilla
Optional Addition:
8 Melted Caramel Squares
Instructions:
1.  Combine Chocolate, 2/3 Cup of your sugar, 1/2 Cup Milk, and Beaten Egg in Pan on stove. You can also melt your square caramels in the blend at this point if you want to add these.
2.  Cook over low heat until chocolate melts and mixture thickens, stirring constantly.
3.  Cool until it is just about to reach room temperature.
4.  Then add 1/2 C Butter to soften. It should be warm enough that your butter can still melt.
5.  In a separate bowl, combine your dry ingredients.
6.  In your Kitchen Aid Mixer, Cream the Sugar, 2 Eggs & Vanilla together.
7.  Then alternately add your dry ingredient mixture with the 2/3 Cup of milk. 
8.  Blend in your luscious chocolate mixture for dark chocolate goodness.  
9.  Bake at 350 for about 20 minutes. These should turn out puffy and beautiful. This recipe makes about 24 Chocolate Cupcakes.
Chocolate Ganache Recipe:
1 Cup Chocolate Chips
1/2 Cup Heavy Whipping Cream.
In a saucepan on the stove, bring Heavy Whipping Cream to an almost boil.
As soon as it starts to boil, remove from heat and add 1 Cup Chocolate Chips.
Stir Until the Chocolate Chips are completely melted and you have a shiny glaze. ♥
You can add this Chocolate Ganache to the inside of the cupcakes for a delicious surprise.
What you have all been waiting for..The Out of This World Frosting Recipe!
For the Buttercream Frosting:

Optional:  8 oz of Marshmallow Fluff as your base.
8 oz of unsweetened butter
1 tsp vanilla

1/8 tsp salt
2 T milk
appx 4 Cups of Confectioners Sugar
To add to the Buttercream Frosting:
8 mini Milky Way Bars, cut into small squares/pieces
2 Tablespoons of unsweetened butter
2 Tablespoons of Chocolate Ganache
You will also need: A stove & a saucepan.
Instructions for Frosting:
1. In your Kitchen Aid mixer, beat your Marshmallow Fluff, Butter, Vanilla, Salt, and Milk together. 
2. Add powdered sugar until it is the thickness that you like.
3. Take out your saucepan and throw your milky way squares and 2 Tablespoons of butter inside over medium heat.
4.  Stir constantly until it is a goopy caramel-y chocolate naughty yummy hot mess. 
5.  Remove from the heat as soon as it is melted-you don’t want it to burn.
6.  Whip in to your buttercream frosting.  Your buttercream will turn brown and caramel-esque.
7.  Your frosting is almost done.
8.  One last thing I add while I am decorating:  a few random spoonfuls of chocolate ganache. Don’t mix completely into the frosting. Just throw spoonfuls of it into your pastry bag along with the Milky Way frosting..and it will come out as a chocolate ganache swirl… like this:

We found this on Pinterest and had to share with all of our #Foodiechats Friends

Recipe Source: http://amandacupcake.blogspot.com/2011/08/out-of-this-world-milky-way-bar.html



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Eggplant Panini with Pesto via Skinnytaste Servings: 4 Serving Size: 1 panini • Old Points: 7 pts • Points+: 9 pts
Calories: 336 • Fat: 8.5 g • Protein: 11.4 g • Carb: 50 g • Fiber: 3.8 g • Sugar: 2.7 g
Sodium: 394 mg (without salt) 
http://www.skinnytaste.com/2012/07/eggplant-panini-with-pesto.html