#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
Recent Tweets @Foodiechats
Posts I Like
Who I Follow
Posts tagged "Foodiechat"

National Tater Tot Day! Tot-O-Rama! - How to Make Potato Tots!

Have recipes to share to the Foodiechats Community, simply click on this link and post them for us all to try! Make us Hungry! http://foodiechats.tumblr.com/ask 


The 25 Best Burgers in the U.S. Article provided by: Delish.com 

 
We read this mouth watering article about the 25 best burgers in the U.S. and had to share this with you! Which one have you tried?


 California: Gott’s Roadside

Signature Burger: Ahi Burger (seared Ahi tuna burger topped with ginger-wasabi mayonnaise and Asian slaw, served in a toasted egg bun).

Brothers Joel and Duncan Gott’s witty, reimagined ’50s diner recently changed its name from Taylor’s Refresher, but it’s still the undisputed favorite for comfort cravings — especially burgers. www.gottsroadside.com

Be a coffee-drinking individual - espresso yourself! ~Author Unknown

Last night I had an array of vegetables to use up in my fridge, so I immediately thought of making a colorful vegetable stir-fry. To shake things up, I swapped my go-to grain (brown rice) for another whole-grain, quinoa. So here it is folks, my first side-dish post: Quinoa Stir-Fry. 

We love Monday’s because it’s the official night our Twitter Hashtag Chat #Foodiechat 8pm EST! Tonight’s Theme is, “Dining Out.” 
Follow the Hastag on Twitter #Foodiechat for the ten questions moderated by @steveGOgreen! 
Send us a mention @Foodiechats so we can welcome you into our community! 

We love Monday’s because it’s the official night our Twitter Hashtag Chat #Foodiechat 8pm EST! Tonight’s Theme is, “Dining Out.” 

Follow the Hastag on Twitter #Foodiechat for the ten questions moderated by @steveGOgreen

Send us a mention @Foodiechats so we can welcome you into our community! 

chefpandita:

I’m having fruit salad with chia seeds, they are drizzling homemade yogurt and sprinkling toasted coconut on theirs. (Taken with instagram)

ronniefein:

Chicken Soup is the electric blanket of food. You turn it on, heat it up, get yourself a bowlful and you feel warm and snuggly all over. Quickly.

Could there be something, anything better on a cold or dark, gloomy, wintry, rainy day?

It isn’t particularly cold here today in Connecticut. But it is dark, gloomy, wintry and rainy. 

Time to make Chicken Soup from my mother’s wonderful recipe. She would always make this soup on dark, gloomy, wintry, rainy days. Here is her recipe:

My Mom’s Chicken Soup

1 large whole chicken

 water

4 carrots, peeled

3 stalks celery, peeled

1 medium parsnip, peeled

1 large onion, left whole but peeled

small bunch of fresh dill

1 tablespoon salt, or salt to taste

6-8 whole black peppercorns

Wash the chicken inside and out, remove pinfeathers and hairs and place it in a soup pot. Pour enough water in the pot to cover the chicken by 1-inch. Bring the liquid to a boil, lower the heat and for the next several minutes, remove any scum that rises to the surface. Add the carrots, celery, parsnip, onion, dill, salt and peppercorns. Cover the pan partially and simmer the soup for 2-1/2 to 3 hours or until the chicken meat is very soft when pierced with the tip of a sharp knife. Pour the soup through a strainer or colander into a large bowl or a second pot. Set the chicken and vegetables aside. Remove the fat from the surface of the liquid with a spoon or fat-skimming tool or by patting paper towels on the surface. For best results, refrigerate the strained soup; when it is cold, the fat will rise to the surface and harden and you can scoop it off. (Refrigerate the vegetables and the chicken separately.) Serve the soup plain or with the vegetables (cut them up) and chicken (remove the meat from the bones and cut it up). Makes 8 servings

I simply love beets. Aside from their nutritional advantage (high in folic acid, phytonutrients, potassium, & are “cardiovascular health” friendly root vegetables), I relish them for their earthy sweetness. Though I can eat them by themselves, I enjoy them especially when roasted and paired with goat cheese.

In addition to the red variety, I try to keep an eye out for the golden heirloom beets. The vibrancy of color interplay especially on a salad is quite striking.

Here are few of my personal favorite beet recipes, ranging from salad, main course, to brunch. Details at my blog.

Even though I haven’t had the pleasure of traveling to New Orleans yet. Cajun/Creole food was on my mind a tad to much, couldn’t wave it off as a fleeting thought. Decided to bring some LA food in my kitchen. Details at my blog.

 

It’s National Peanut Brittle Day!! We don’t know about you, but this looks so delicious and had to share with you all how to make your own!  Video provided by MyRecipeTV via YouTube! 

Remember - Feel free to post your own recipes right here on our Blog - Click Here To Post!

Have a fantastic day and remember to follow us on Twitter: @Foodiechats

#Foodiechat theme this Monday is “Dining Out” Join us at 8pm EST! Yours truly @steveGOgreen “Where the Foodie Community Chats Together”
Follow the Official Foodiechat Twitter: @Foodiechats 
Become a Fan of the Official Foodiechat on Facebook: Facebook.com/Foodiechats

#Foodiechat theme this Monday is “Dining Out” Join us at 8pm EST! Yours truly @steveGOgreen “Where the Foodie Community Chats Together”

Follow the Official Foodiechat Twitter: @Foodiechats 

Become a Fan of the Official Foodiechat on Facebook: Facebook.com/Foodiechats


Creator of the Popular Hashtag Chat on Twitter #Foodiechat, Steve Green is interviewed by ChatChowTV

Super Bowl Recipe - Spicy Buffalo Chicken Wraps

Super Bowl 46 is coming up! Check out this great recipe to please your guests!