Over the last several months, we've had the opportunity to visit several of the Chinese restaurants in the area. Some of them have been crossed off my list as we believe their quality of food has gone down. Some of them we've been frequenting for years.
We were on a hunt recently for something to eat. We didn't want to go too far so we looked around and thought we would try the Wok Express in Peachtree City. The restaurant is small, but clean. We were seated immediately and were delighted to find those fried noodles on the table. When the bowl emptied, more bowls were brought by servers with a smile on their face. Now that was the beginning of a most pleasant meal.
For appetizers, we opted to have both the hot and sour soup and the wanton soup. Both were chock full of ingredients in the soup. It was so very pleasant to have more than broth in the bowl.
We ordered the moo shu, kung pao chicken, and chicken with broccoli dishes. All of the dishes were excellent. Plenty of meat and veggies. Cooked just right and not runny. The broccoli in the chicken dish was not overcooked as it still had that brilliant crunchy green appeal.
When we finished eating and had filled up our to go boxes with the leftovers, the servers delivered an extra treat with the fortune cookies. There was a plate of sugared hot small doughnut type treats. They disappeared in a flash.
We give it a definite thumbs up.
Friday, May 30, 2008
Thursday, May 29, 2008
New Cookbook Encourages Families To Cook Together While Learning About Internet Safety
According to the National Center for Missing & Exploited Children® (NCMEC), it’s important for families to have conversations about serious subjects like safety while doing something positive together – like cooking. Just in time for June, which is National Internet Safety Month, Red Robin Gourmet Burgers, Inc. (Red Robin), the gourmet burger experts, and NCMEC have teamed up to provide families with a resource to discuss the rewards and risks of Internet use – “The Next Gourmet Burger Kids’ Recipe Contest” Cookbook. The new cookbook is filled with tasty kid-invented gourmet burger recipes and important NCMEC Internet safety tips. The cookbook will be sold for $5 online at www.redrobin.com until Aug. 10, 2008, and profits* benefit NCMEC.
“As kids’ Internet use continues to increase, so do parents’ concerns about Internet safety. Cyberbullying, social networking and online gaming have created new risks for today’s kids, making it important for parents and guardians to find a way to talk about Internet safety as a family,” said Robbie Callaway, co-founder of NCMEC. “Cooking offers an excellent opportunity for families to spend time together doing something fun, while also talking about this important issue.”
According to NCMEC’s latest online victimization research, approximately one in seven of the youth online, ages 10 to 17-years-old, has received a sexual solicitation on the Internet. As summer is the time when kids nationwide typically spend more time surfing the Internet, learning now how to successfully approach the topic of online safety can help families protect their kids and keep them safer. Examples of NCMEC’s Internet safety tips found in Red Robin’s “Next Gourmet Burger Kids’ Recipe Contest” Cookbook include:
Keep the computer in a common room, and away from places like a bedroom or basement.
Go on the Internet with your kids and let them show you what they like to do online.
Know who your children are talking to online and set rules for social networking, instant messaging, email and Webcams.
Set time limits for computer use and make sure your children have interests other than the Internet.
The cookbook also includes more than 50 kid-invented gourmet burger recipes submitted in Red Robin’s second annual “The Next Gourmet Burger Kids’ Recipe Contest,” and also includes celebrity recipes from AnnaSophia Robb, the 14-year-old star of “Because of Winn-Dixie” and “Bridge to Terabithia,” and Chef CJ Jacobson from Bravo’s “Top Chef 3: Miami.”
Twelve-year-old San Diego, Calif., resident Joey Yarwick was the grand prize winner of the contest with his “Au Brie Burger a la Francais,” which was selected from more than 10,000 gourmet burger recipes Red Robin received from kids ages six to 12. Yarwick’s winning burger is made with ground sirloin, brie cheese, au gratin potatoes, butter, cream, fresh rosemary, salt and pepper.
“We are honored to support the National Center for Missing & Exploited Children through the sale of our second annual ‘The Next Gourmet Burger Kids’ Recipe Contest’ Cookbook because of the tremendous work NCMEC does to support kids and families,” said Eric Houseman, Red Robin president and chief operating officer. “It’s gratifying to share our passion for gourmet burgers in a way that also helps families talk about such an important issue like Internet safety.”
Each gourmet burger recipe included in the cookbook was selected because of its inventive combination of gourmet ingredients and fun flavors. Peaches, artichokes, honey, pesto and chow mein noodles are just a few popular gourmet burger toppings suggested by kids that can be found in the cookbook.
For more information about Red Robin and its “The Next Gourmet Burger Kids’ Recipe Contest” Cookbook, please visit www.redrobin.com or http://newsinfusion.com/video_details.php?videoId=180. To learn more about NCMEC and their Internet safety resources, visit www.missingkids.com or www.NetSmartz.org.
“As kids’ Internet use continues to increase, so do parents’ concerns about Internet safety. Cyberbullying, social networking and online gaming have created new risks for today’s kids, making it important for parents and guardians to find a way to talk about Internet safety as a family,” said Robbie Callaway, co-founder of NCMEC. “Cooking offers an excellent opportunity for families to spend time together doing something fun, while also talking about this important issue.”
According to NCMEC’s latest online victimization research, approximately one in seven of the youth online, ages 10 to 17-years-old, has received a sexual solicitation on the Internet. As summer is the time when kids nationwide typically spend more time surfing the Internet, learning now how to successfully approach the topic of online safety can help families protect their kids and keep them safer. Examples of NCMEC’s Internet safety tips found in Red Robin’s “Next Gourmet Burger Kids’ Recipe Contest” Cookbook include:
Keep the computer in a common room, and away from places like a bedroom or basement.
Go on the Internet with your kids and let them show you what they like to do online.
Know who your children are talking to online and set rules for social networking, instant messaging, email and Webcams.
Set time limits for computer use and make sure your children have interests other than the Internet.
The cookbook also includes more than 50 kid-invented gourmet burger recipes submitted in Red Robin’s second annual “The Next Gourmet Burger Kids’ Recipe Contest,” and also includes celebrity recipes from AnnaSophia Robb, the 14-year-old star of “Because of Winn-Dixie” and “Bridge to Terabithia,” and Chef CJ Jacobson from Bravo’s “Top Chef 3: Miami.”
Twelve-year-old San Diego, Calif., resident Joey Yarwick was the grand prize winner of the contest with his “Au Brie Burger a la Francais,” which was selected from more than 10,000 gourmet burger recipes Red Robin received from kids ages six to 12. Yarwick’s winning burger is made with ground sirloin, brie cheese, au gratin potatoes, butter, cream, fresh rosemary, salt and pepper.
“We are honored to support the National Center for Missing & Exploited Children through the sale of our second annual ‘The Next Gourmet Burger Kids’ Recipe Contest’ Cookbook because of the tremendous work NCMEC does to support kids and families,” said Eric Houseman, Red Robin president and chief operating officer. “It’s gratifying to share our passion for gourmet burgers in a way that also helps families talk about such an important issue like Internet safety.”
Each gourmet burger recipe included in the cookbook was selected because of its inventive combination of gourmet ingredients and fun flavors. Peaches, artichokes, honey, pesto and chow mein noodles are just a few popular gourmet burger toppings suggested by kids that can be found in the cookbook.
For more information about Red Robin and its “The Next Gourmet Burger Kids’ Recipe Contest” Cookbook, please visit www.redrobin.com or http://newsinfusion.com/video_details.php?videoId=180. To learn more about NCMEC and their Internet safety resources, visit www.missingkids.com or www.NetSmartz.org.
Wednesday, May 28, 2008
A Little Bit of Everything Wins Fayette’s Finest Taste
Downtown Fayetteville got a big taste from a variety of menu’s at the 7th Annual Taste of Fayette the weekend of May 17 at Stonewall Village. Longbranch Steakhouse and Seafood won “Fayette’s Finest Taste” with their sampler of chicken, shrimp and steak and Bugaboo Creek Steak House’s rustic camping décor awarded them the “Most Amazing Booth”.
Approximately 11,500 people attended both the Taste of Fayette and 40th Annual Old Courthouse Art Show weekend.
“This is our seventh year organizing the Taste of Fayette and we’re proud to boast such great food vendors,” remarked Jennifer Cleland, Main Street coordinator. “A lot of new restaurants entered the Taste this year and were able to advertise their product to a wide variety of people. We’ve got several events planned for this summer and invite the community to support the businesses downtown and particularly the revitalization of the downtown square.”
There were eighteen food vendors and thirty businesses showcasing their goods. The food participants included: Johnny’s New York Style Pizza, Longbranch Steak house & Seafood, Partners II Pizza, Bugaboo Creek Steakhouse, Moe’s Southwest Grill, Baci Italian Cuisine, The Mooving Café, Taco Mac, Mr. Fuji Japanese Steakhouse, Rita’s Italian Ice, Mangarelli’s Pizzeria, Gezzo’s Surf & Grill, Ryan Academy of Irish Dance, Metro Catering, Marble Slab Creamery, Mrs. Winner’s Chicken & Biscuits, Latitude 33 Steak & Seafood and the Wyndham. Coca-Cola was the overall sponsor of the Taste of Fayette. Buzzly the Fire Safety Bee, the City of Fayetteville Fire Department and City of Fayetteville Police Crime Lab provided additional entertainment for the day.
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www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
Approximately 11,500 people attended both the Taste of Fayette and 40th Annual Old Courthouse Art Show weekend.
“This is our seventh year organizing the Taste of Fayette and we’re proud to boast such great food vendors,” remarked Jennifer Cleland, Main Street coordinator. “A lot of new restaurants entered the Taste this year and were able to advertise their product to a wide variety of people. We’ve got several events planned for this summer and invite the community to support the businesses downtown and particularly the revitalization of the downtown square.”
There were eighteen food vendors and thirty businesses showcasing their goods. The food participants included: Johnny’s New York Style Pizza, Longbranch Steak house & Seafood, Partners II Pizza, Bugaboo Creek Steakhouse, Moe’s Southwest Grill, Baci Italian Cuisine, The Mooving Café, Taco Mac, Mr. Fuji Japanese Steakhouse, Rita’s Italian Ice, Mangarelli’s Pizzeria, Gezzo’s Surf & Grill, Ryan Academy of Irish Dance, Metro Catering, Marble Slab Creamery, Mrs. Winner’s Chicken & Biscuits, Latitude 33 Steak & Seafood and the Wyndham. Coca-Cola was the overall sponsor of the Taste of Fayette. Buzzly the Fire Safety Bee, the City of Fayetteville Fire Department and City of Fayetteville Police Crime Lab provided additional entertainment for the day.
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www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
Sunday, May 25, 2008
Avocados Give Pasta Dishes A Delightfully Unexpected Twist
NAPSI -Here's food for thought: California-grown avocados are widely acknowledged to be exceptionally creamy and delicious, but it is less well known that they offer more than delectable flavor. One-fifth of a medium avocado (about 1 oz.) has 50 calories and contributes nearly 20 beneficial nutrients to the diet. California avocados are currently in season at peak availability, so now is a perfect time to incorporate this remarkable fruit into your diet.
Renowned chefs and restaurateurs Mary Sue Milliken and Susan Feniger, known together as the "Too Hot Tamales," are so passionate about California avocados that they have teamed up with the California Avocado Commission to create signature recipes inspired by the luscious fruit. "Avocados are big in Latin cooking but their adaptability and rich, nutty flavor takes them beyond just the Latin kitchen," said chef Milliken. "They are the perfect complement to dozens of hot and cold dishes, including soups, sandwiches and salads, and even pastas."
Milliken and Feniger's original recipe for Tequila-Spiked Fettuccine with Shrimp and California Avocado combines avocados with pasta for a delightfully unexpected pairing, which highlights the fruit's versatility.
Tequila-Spiked Fettuccine with Shrimp and
California Avocado
Serves: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients
4 large, ripe tomatoes, cored
1/2 lb. fettuccine
Salt, for pasta water
2 Tbsp. extra virgin olive oil, plus extra for pasta
1 lb. medium domestic shrimp, peeled and deveined
1 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. minced garlic
2 large, ripe tomatoes, cored, seeded and cut into 1/2-inch dice
1/4 cup silver tequila
2 ripe, fresh California avocados, halved, seeded, peeled and cut in 1/2-inch dice
1 bunch basil, cut into thin strips
2 Tbsp. unsalted butter, cold
Salt and freshly ground black pepper, to taste
Instructions
1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.
2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional 30 seconds.
4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
6. Add the reserved tomato puree to the skillet, bring to a boil, lower heat and simmer until the mixture is reduced by about one-third. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.
7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture and serve immediately.
Per serving: 513 calories; 26 grams fat (6 grams saturated, 14 mono, 3 poly); 181 mg cholesterol; 976 mg sodium; 48.5 grams carbohydrate; 6 grams fiber; 28 grams protein.
For other recipes that feature fresh California avocados, visit CaliforniaAvocado.com.
The creamy flavor of avocados adds a twist to a traditional pasta dish.
Renowned chefs and restaurateurs Mary Sue Milliken and Susan Feniger, known together as the "Too Hot Tamales," are so passionate about California avocados that they have teamed up with the California Avocado Commission to create signature recipes inspired by the luscious fruit. "Avocados are big in Latin cooking but their adaptability and rich, nutty flavor takes them beyond just the Latin kitchen," said chef Milliken. "They are the perfect complement to dozens of hot and cold dishes, including soups, sandwiches and salads, and even pastas."
Milliken and Feniger's original recipe for Tequila-Spiked Fettuccine with Shrimp and California Avocado combines avocados with pasta for a delightfully unexpected pairing, which highlights the fruit's versatility.
Tequila-Spiked Fettuccine with Shrimp and
California Avocado
Serves: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients
4 large, ripe tomatoes, cored
1/2 lb. fettuccine
Salt, for pasta water
2 Tbsp. extra virgin olive oil, plus extra for pasta
1 lb. medium domestic shrimp, peeled and deveined
1 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. minced garlic
2 large, ripe tomatoes, cored, seeded and cut into 1/2-inch dice
1/4 cup silver tequila
2 ripe, fresh California avocados, halved, seeded, peeled and cut in 1/2-inch dice
1 bunch basil, cut into thin strips
2 Tbsp. unsalted butter, cold
Salt and freshly ground black pepper, to taste
Instructions
1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.
2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional 30 seconds.
4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
6. Add the reserved tomato puree to the skillet, bring to a boil, lower heat and simmer until the mixture is reduced by about one-third. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.
7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture and serve immediately.
Per serving: 513 calories; 26 grams fat (6 grams saturated, 14 mono, 3 poly); 181 mg cholesterol; 976 mg sodium; 48.5 grams carbohydrate; 6 grams fiber; 28 grams protein.
For other recipes that feature fresh California avocados, visit CaliforniaAvocado.com.
The creamy flavor of avocados adds a twist to a traditional pasta dish.
Saturday, May 24, 2008
Add Bold Florida Flavor and Nutrition to Your Next Barbeque
ARA - A lively backyard barbeque is the quintessential kick-off to warm-weather months, but it’s not always the most nutritious way to celebrate. With the right mix of fresh and tasty ingredients, it’s possible to create savory grilled specialties that will enliven guests’ taste buds without derailing their efforts to maintain a healthy lifestyle.
Chef Scott Uehlein, corporate chef of the renowned Canyon Ranch, encourages home chefs to enhance the nutritional value of common barbeque favorites by replacing not-so-healthy ingredients with more nutrient-dense foods and beverages. “Culinary trends this year are focusing on refreshingly bold flavors and natural ways to sweeten dishes; using orange juice is one way to achieve this trend,” explains Uehlein. “Most kitchens contain everyday items, like 100 percent Florida orange juice, which can be used to add regional flair and nutrients to mouth-watering dishes.”
To bring a hint of Florida sunshine to your table during a Memorial Day celebration or graduation feast, fire up the grill and serve citrus-inspired fare. Chef Uehlein's easy-to-prepare Quick Orange BBQ sauce adds zesty flavor to grilled chicken or pork.
Quick Orange BBQ Sauce (Makes approximately 2 cups)
Ingredients:
1 tablespoon olive oil
1/2 cup diced onion (yellow or white)
2 teaspoons minced garlic
1 pinch ground cloves
1 pinch ground cinnamon
1 tablespoon chili powder
1 cup orange juice
1 cup ketchup
2 tablespoons molasses
1/4 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Directions:
Heat olive oil in medium-sized saucepan. Add onion and garlic and sauté until onions are translucent.
Add cloves, cinnamon, chili powder and orange juice to saucepan and bring to a boil. Add remaining ingredients and simmer until sauce thickens, five to 10 minutes. Baste grilled meat with Quick Orange BBQ Sauce during last five to 10 minutes of cooking. Serve remaining sauce on the side.
For more nutrient-rich, sunshine-inspired recipes by Chef Uehlein, visit www.floridajuice.com/backtothegrove. To learn more about Canyon Ranch vacations, visit www.canyonranch.com.
Courtesy of ARAcontent
Chef Scott Uehlein, corporate chef of the renowned Canyon Ranch, encourages home chefs to enhance the nutritional value of common barbeque favorites by replacing not-so-healthy ingredients with more nutrient-dense foods and beverages. “Culinary trends this year are focusing on refreshingly bold flavors and natural ways to sweeten dishes; using orange juice is one way to achieve this trend,” explains Uehlein. “Most kitchens contain everyday items, like 100 percent Florida orange juice, which can be used to add regional flair and nutrients to mouth-watering dishes.”
To bring a hint of Florida sunshine to your table during a Memorial Day celebration or graduation feast, fire up the grill and serve citrus-inspired fare. Chef Uehlein's easy-to-prepare Quick Orange BBQ sauce adds zesty flavor to grilled chicken or pork.
Quick Orange BBQ Sauce (Makes approximately 2 cups)
Ingredients:
1 tablespoon olive oil
1/2 cup diced onion (yellow or white)
2 teaspoons minced garlic
1 pinch ground cloves
1 pinch ground cinnamon
1 tablespoon chili powder
1 cup orange juice
1 cup ketchup
2 tablespoons molasses
1/4 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Directions:
Heat olive oil in medium-sized saucepan. Add onion and garlic and sauté until onions are translucent.
Add cloves, cinnamon, chili powder and orange juice to saucepan and bring to a boil. Add remaining ingredients and simmer until sauce thickens, five to 10 minutes. Baste grilled meat with Quick Orange BBQ Sauce during last five to 10 minutes of cooking. Serve remaining sauce on the side.
For more nutrient-rich, sunshine-inspired recipes by Chef Uehlein, visit www.floridajuice.com/backtothegrove. To learn more about Canyon Ranch vacations, visit www.canyonranch.com.
Courtesy of ARAcontent
Friday, May 23, 2008
Time For An Oil Change: A Simple Way To Eat Healthier
NAPSI - Eating a healthier diet can be as simple as making a few tasty substitutions.
For example, you can use canola oil in any recipe that calls for vegetable, olive, corn or sunflower oil. Light in flavor, canola is the lowest in saturated fat of all cooking oils and has the healthiest balance of fatty acids. While it's cholesterol- and trans fat-free, it's high in omega-3 fatty acids.
Try this healthy, delicious salad, which combines romaine lettuce, spinach, fruits and nuts in a flavorful canola oil vinaigrette. If desired, add a little more curry.
Curried Spinach Salad With Grapes And Oranges
1 head romaine, torn into pieces
1 cup torn fresh spinach
1 11-ounce can mandarin orange sections, chilled and drained
1 cup green grapes, seeded and halved
1/2 cup toasted slivered almonds
1/2 cup canola oil
1/3 cup white wine vinegar
1 clove garlic, minced
2 tablespoons minced frozen chives
1 tablespoon curry powder
1 teaspoon soy sauce
2 tablespoons packed brown sugar
In a large bowl, combine lettuce, spinach, orange sections, grapes and almonds. In a jar with a screw-on lid, combine oil, vinegar, garlic, chives, curry powder, soy sauce and brown sugar. Shake well before serving. Just before serving, toss some of the dressing with the salad and serve the remaining dressing separately.
Serves 6 to 8.
For more fabulous recipes using canola oil, see the new cookbook "Canola Gourmet" (Capital Books) by Sheri Coleman and Sheilah Kaufman. It's available in bookstores and on amazon.com and other book search engines.
For example, you can use canola oil in any recipe that calls for vegetable, olive, corn or sunflower oil. Light in flavor, canola is the lowest in saturated fat of all cooking oils and has the healthiest balance of fatty acids. While it's cholesterol- and trans fat-free, it's high in omega-3 fatty acids.
Try this healthy, delicious salad, which combines romaine lettuce, spinach, fruits and nuts in a flavorful canola oil vinaigrette. If desired, add a little more curry.
Curried Spinach Salad With Grapes And Oranges
1 head romaine, torn into pieces
1 cup torn fresh spinach
1 11-ounce can mandarin orange sections, chilled and drained
1 cup green grapes, seeded and halved
1/2 cup toasted slivered almonds
1/2 cup canola oil
1/3 cup white wine vinegar
1 clove garlic, minced
2 tablespoons minced frozen chives
1 tablespoon curry powder
1 teaspoon soy sauce
2 tablespoons packed brown sugar
In a large bowl, combine lettuce, spinach, orange sections, grapes and almonds. In a jar with a screw-on lid, combine oil, vinegar, garlic, chives, curry powder, soy sauce and brown sugar. Shake well before serving. Just before serving, toss some of the dressing with the salad and serve the remaining dressing separately.
Serves 6 to 8.
For more fabulous recipes using canola oil, see the new cookbook "Canola Gourmet" (Capital Books) by Sheri Coleman and Sheilah Kaufman. It's available in bookstores and on amazon.com and other book search engines.
Tuesday, May 20, 2008
Splash More Flavor On Your Next Outdoor Meal
CC Note: We just love finding new ideas for summer cooking. Thought you'd enjoy this one.
NAPSI-The next time you plan the menu for a picnic or barbecue, treat your guests to more than the average outdoor fare with lighter and more flavorful recipes.
A typical outdoor meal may feature healthy eats slathered with not-so-healthy fixings. Marinades, butter, sour cream and dressings are a few traditional ways by which people try to add flavor to food, but in the process can add a surprising amount of calories and fat.
“The secret to being the star of every barbecue is easy, especially when your food explodes with flavor,” said Holly Clegg, author of “Trim & Terrific Home Entertaining the Easy Way.” “I like to use cooking wine and seasoned rice vinegar as alternatives for marinades, salad dressings and other condiments, to name a few. They ensure every outdoor meal is trim and terrific-my everyday food mantra.”
There are endless ways to put an extra kick in your fare, both on and off the grill. For example, seasoned rice vinegar splashed on salads and vegetables adds instant flavor and contains few calories and no fat. Infusing a meat marinade with cooking wine can also instantly liven up the taste while keeping it light.
To get you started, try Tandoori-Style Grilled Chicken Kebobs, which can add flair to your plates straight from the grill. This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked in tandoor ovens in India. The marinade also tastes great when used with seafood.
Tandoori-Style Grilled Chicken Kebobs
1 cup low-fat, plain yogurt
½ cup Nakano® Seasoned Rice Vinegar-Red Pepper or Roasted Garlic
½ small yellow onion, coarsely chopped
¼ cup gingerroot, coarsely chopped
2 large cloves garlic
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
2 pounds chicken tenders
8 (10-inch) skewers
1. In a blender, combine yogurt, seasoned rice vinegar and remaining ingredients except chicken. Cover and run on high until smooth.
2. Place chicken in a non-metallic bowl or sealable plastic bag. Add marinade and stir to coat chicken. Cover and refrigerate at least 8 hours or overnight, stirring chicken one or more times while marinating.
3. If using wood skewers, soak skewers in water 30 minutes. Drain chicken well and discard marinade. Thread chicken onto skewers.
4. Preheat grill to medium-high heat. Grill kebobs about 8 minutes over direct heat with cover closed. Use a metal spatula to turn kebobs. Grill with cover closed 6-8 minutes more or until chicken is no longer pink inside. Serves 6 to 8.
Marinating time 8-24 hours; cook time 14-16 minutes.
Notes:
• Kebobs may be cooked in the broiler.
• Marinate firm fish such as halibut and salmon no more than 8 hours; thinner fish fillets 2-3 hours. Grill whole pieces of fish, not skewered fish.
Nutrition Information, about 1/7 of recipe: Calories 180, Calories from Fat 36, Total Fat 4g, Saturated Fat 1g, Cholesterol 90mg, Sodium 290mg, Total Carbohydrates 4g, Fiber 0g.
For more recipes and information, visit www.mizkan.com.
NAPSI-The next time you plan the menu for a picnic or barbecue, treat your guests to more than the average outdoor fare with lighter and more flavorful recipes.
A typical outdoor meal may feature healthy eats slathered with not-so-healthy fixings. Marinades, butter, sour cream and dressings are a few traditional ways by which people try to add flavor to food, but in the process can add a surprising amount of calories and fat.
“The secret to being the star of every barbecue is easy, especially when your food explodes with flavor,” said Holly Clegg, author of “Trim & Terrific Home Entertaining the Easy Way.” “I like to use cooking wine and seasoned rice vinegar as alternatives for marinades, salad dressings and other condiments, to name a few. They ensure every outdoor meal is trim and terrific-my everyday food mantra.”
There are endless ways to put an extra kick in your fare, both on and off the grill. For example, seasoned rice vinegar splashed on salads and vegetables adds instant flavor and contains few calories and no fat. Infusing a meat marinade with cooking wine can also instantly liven up the taste while keeping it light.
To get you started, try Tandoori-Style Grilled Chicken Kebobs, which can add flair to your plates straight from the grill. This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked in tandoor ovens in India. The marinade also tastes great when used with seafood.
Tandoori-Style Grilled Chicken Kebobs
1 cup low-fat, plain yogurt
½ cup Nakano® Seasoned Rice Vinegar-Red Pepper or Roasted Garlic
½ small yellow onion, coarsely chopped
¼ cup gingerroot, coarsely chopped
2 large cloves garlic
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
2 pounds chicken tenders
8 (10-inch) skewers
1. In a blender, combine yogurt, seasoned rice vinegar and remaining ingredients except chicken. Cover and run on high until smooth.
2. Place chicken in a non-metallic bowl or sealable plastic bag. Add marinade and stir to coat chicken. Cover and refrigerate at least 8 hours or overnight, stirring chicken one or more times while marinating.
3. If using wood skewers, soak skewers in water 30 minutes. Drain chicken well and discard marinade. Thread chicken onto skewers.
4. Preheat grill to medium-high heat. Grill kebobs about 8 minutes over direct heat with cover closed. Use a metal spatula to turn kebobs. Grill with cover closed 6-8 minutes more or until chicken is no longer pink inside. Serves 6 to 8.
Marinating time 8-24 hours; cook time 14-16 minutes.
Notes:
• Kebobs may be cooked in the broiler.
• Marinate firm fish such as halibut and salmon no more than 8 hours; thinner fish fillets 2-3 hours. Grill whole pieces of fish, not skewered fish.
Nutrition Information, about 1/7 of recipe: Calories 180, Calories from Fat 36, Total Fat 4g, Saturated Fat 1g, Cholesterol 90mg, Sodium 290mg, Total Carbohydrates 4g, Fiber 0g.
For more recipes and information, visit www.mizkan.com.
Monday, May 19, 2008
Beyond the Barbecue: Ideas for Unique Summer Soirees
CC Note: It's about time to fire up the grill for the start of summer. Here are a few ideas to spice up that party this weekend!
ARA – The warm weather is here and the summer party season is just getting started. This year, don’t just throw another blasé barbecue or an average pool party for your friends and neighbors - here are four ideas for unique summer soirees that will make a splash:
Backyard Movie Night
Host your own Backyard Movie Night with your favorite summer movies. Blend the fun and camaraderie of group movie watching with a hint of yesteryear’s drive-in theaters by renting a projector that you can set up in your backyard.
It’s possible to rent state-of-the-art high definition projectors for as little as $99 for a weekend from Web sites like www.projector123.com. Place your order online and have the projector shipped directly to your home. The projectors play standard DVDs. For a really nostalgic flare, project onto a large white bed sheet or a wall rather than a rented screen.
Enhance the movie theme by serving theater fare such as bagged popcorn (you can rent a variety of popcorn-making machines and carts), soft drinks in paper cups (specialty Web sites will print personalized cups or cup sleeves for you), oversized candy, nachos and hot dogs. Remember, this theme is easily adaptable for any age group; if you’re hosting a group of kids, pop in a children’s classic. For adults, pick up the latest romantic comedy or action thriller.
Backyard Olympics
Play to sports fans with a backyard party that celebrates the upcoming Olympic Games. Adorn your back yard with torches in honor of the timeless Olympic symbol. Hang flags that represent participating countries from around the world.
Serve guests ethnic fare that salutes the host country – China – as well as the countries from which your guests’ ancestors hail. Or, invite guests to bring a potluck dish representing their ethnic ancestry.
For entertainment, play backyard versions of popular summer Olympic games like relays (three-legged race), shot put (with Frisbees) or diving (see who can make the biggest splash in a kiddie pool).
Gardening Garden Party
Forget tea and finger sandwiches. This garden party gives guests the chance to get down and dirty – really. Plus, it’s an opportunity to spruce up your landscaping. Invite friends over and provide flowers, plants and gardening tools. Have everyone pitch in to place plants around your backyard. Stage competitions for the quickest planters or prettiest arrangement.
Serve fresh fruits and yogurt dip or crudités and sour cream. Whip up some fruit smoothies in the blender and serve refreshing sorbets.
Dog Days
Don’t sweat it when the “dog days of summer” arrive. Turn them into a chance for your friends and family to bond with their canine companions. Invite friends to your backyard to party with their pooches. Serve fare that appeals to both two-legged and four-legged guests, like burgers and grilled chicken. Have dog biscuits and canine ice-cream on hand for the hounds.
Set up games dogs love like fetch, Frisbee or an obstacle course. Position children’s pools around the yard so canine guests can cool off and humans can dip their toes.
With the right props, food and creativity, you can ensure your guests will have a blast and your sizzling summer soiree will be the talk of the town.
Courtesy of ARAcontent
ARA – The warm weather is here and the summer party season is just getting started. This year, don’t just throw another blasé barbecue or an average pool party for your friends and neighbors - here are four ideas for unique summer soirees that will make a splash:
Backyard Movie Night
Host your own Backyard Movie Night with your favorite summer movies. Blend the fun and camaraderie of group movie watching with a hint of yesteryear’s drive-in theaters by renting a projector that you can set up in your backyard.
It’s possible to rent state-of-the-art high definition projectors for as little as $99 for a weekend from Web sites like www.projector123.com. Place your order online and have the projector shipped directly to your home. The projectors play standard DVDs. For a really nostalgic flare, project onto a large white bed sheet or a wall rather than a rented screen.
Enhance the movie theme by serving theater fare such as bagged popcorn (you can rent a variety of popcorn-making machines and carts), soft drinks in paper cups (specialty Web sites will print personalized cups or cup sleeves for you), oversized candy, nachos and hot dogs. Remember, this theme is easily adaptable for any age group; if you’re hosting a group of kids, pop in a children’s classic. For adults, pick up the latest romantic comedy or action thriller.
Backyard Olympics
Play to sports fans with a backyard party that celebrates the upcoming Olympic Games. Adorn your back yard with torches in honor of the timeless Olympic symbol. Hang flags that represent participating countries from around the world.
Serve guests ethnic fare that salutes the host country – China – as well as the countries from which your guests’ ancestors hail. Or, invite guests to bring a potluck dish representing their ethnic ancestry.
For entertainment, play backyard versions of popular summer Olympic games like relays (three-legged race), shot put (with Frisbees) or diving (see who can make the biggest splash in a kiddie pool).
Gardening Garden Party
Forget tea and finger sandwiches. This garden party gives guests the chance to get down and dirty – really. Plus, it’s an opportunity to spruce up your landscaping. Invite friends over and provide flowers, plants and gardening tools. Have everyone pitch in to place plants around your backyard. Stage competitions for the quickest planters or prettiest arrangement.
Serve fresh fruits and yogurt dip or crudités and sour cream. Whip up some fruit smoothies in the blender and serve refreshing sorbets.
Dog Days
Don’t sweat it when the “dog days of summer” arrive. Turn them into a chance for your friends and family to bond with their canine companions. Invite friends to your backyard to party with their pooches. Serve fare that appeals to both two-legged and four-legged guests, like burgers and grilled chicken. Have dog biscuits and canine ice-cream on hand for the hounds.
Set up games dogs love like fetch, Frisbee or an obstacle course. Position children’s pools around the yard so canine guests can cool off and humans can dip their toes.
With the right props, food and creativity, you can ensure your guests will have a blast and your sizzling summer soiree will be the talk of the town.
Courtesy of ARAcontent
Friday, May 16, 2008
Winner Named in Cookie Mix Recipe Contest
NAPSI-Whether the occasion was helping Mom bake a weekend snack or sneaking a sample of cookie dough, or if you recall the tantalizing aromas coming from the oven, baking cookies created tasty treats while we made memories with parents or grandparents and sometimes siblings.
Bake Life Sweeter™ cookie mix recipe contestants recalled childhood memories as inspiration for their recipes. The grand prize winner used a cookie mix to save time and fuss to create “Cinna-spin” Cookies, reminiscent of her grandmother’s cinnamon rolls.
For more winning recipes, go to www.BakeLifeSweeter.com/cookies.
“Cinna-spin” Cookies
Try a new spin on sugar cookies that’s fun for kids to shape and tastes like snickerdoodles.
Prep Time: 1 Hr, 10 Min
Start to Finish: 1 Hr, 10 Min
Makes: 21/2 dozen cookies
Cookies
1 pouch (1 lb, 1.5 oz) Betty Crocker® sugar cookie mix
½ teaspoon ground cinnamon
½ cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
Glaze
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon vanilla
1. Heat oven to 375°F. In large bowl, mix cookie mix and ½ teaspoon cinnamon. Stir in butter and egg until soft dough forms.
2. On a piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 level tablespoon of dough into a rope 5 inches long and ½ inch in diameter. Press one side of dough rope into cinnamon.
3. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
4. Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
High Altitude (3,500-6,500 ft): Decrease butter to 1/3 cup.
Success: To drizzle the glaze easily, place glaze in a small food-storage plastic bag, snip off a small corner of the bag and squeeze to drizzle glaze over cookies.
Cinnamon swirl cookies are almost as much fun to make as they are to eat.
Bake Life Sweeter™ cookie mix recipe contestants recalled childhood memories as inspiration for their recipes. The grand prize winner used a cookie mix to save time and fuss to create “Cinna-spin” Cookies, reminiscent of her grandmother’s cinnamon rolls.
For more winning recipes, go to www.BakeLifeSweeter.com/cookies.
“Cinna-spin” Cookies
Try a new spin on sugar cookies that’s fun for kids to shape and tastes like snickerdoodles.
Prep Time: 1 Hr, 10 Min
Start to Finish: 1 Hr, 10 Min
Makes: 21/2 dozen cookies
Cookies
1 pouch (1 lb, 1.5 oz) Betty Crocker® sugar cookie mix
½ teaspoon ground cinnamon
½ cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
Glaze
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon vanilla
1. Heat oven to 375°F. In large bowl, mix cookie mix and ½ teaspoon cinnamon. Stir in butter and egg until soft dough forms.
2. On a piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 level tablespoon of dough into a rope 5 inches long and ½ inch in diameter. Press one side of dough rope into cinnamon.
3. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
4. Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
High Altitude (3,500-6,500 ft): Decrease butter to 1/3 cup.
Success: To drizzle the glaze easily, place glaze in a small food-storage plastic bag, snip off a small corner of the bag and squeeze to drizzle glaze over cookies.
Cinnamon swirl cookies are almost as much fun to make as they are to eat.
Thursday, May 15, 2008
Meat Prices On The Rise
Food prices are reaching record highs as the summer “Grilling Season” hits full throttle on Memorial Day. Meat prices are stable now but will increase by Thanksgiving or Christmas, say University of Georgia economists.
From March to April, U.S. food prices increased almost 1 percent, according to the U.S. Bureau of Labor Statistic Consumer Price Index. This is the largest one-month jump in 18 years. If the rate continues, food next year will cost 12 percent more than food today, said John McKissick, an economist with the UGA College of Agricultural and Environmental Sciences.
Meat prices overall haven’t changed much recently, he said. But they will by the end of the year. More of the nation’s corn crop is being used to make ethanol. This leaves less corn to feed animals, making it more expensive. Livestock producers are starting to cut production because of it.
“Right now, we are not really feeling the impact in the meat market of these high feed prices. Prices we are seeing now are reflections of the decisions made last year,” McKissick said.
The price of cheaper cuts of meat is increasing because the demand for them is also increasing. The demand for choice steaks is decreasing, driving down their prices.
“What we see is people will trade down, people will quit buying rib-eyes, but will buy sirloin. They have a grocery budget and a certain amount they are willing to spend on beef,” said Curt Lacy, a livestock economist with the UGA Cooperative Extension Service. “People will trade steak for ground beef or steak for roast.”
Ground chuck has increased 20 cents per pound over the last year, while choice boneless steaks have decreased eight cents per pound. Pork prices are also down. Ham is 13 cents cheaper per pound. Pork chops are a penny cheaper per pound than they were last year, according to Lacy.
Chicken prices have increased 10 cents per pound regardless of the cut. Due to the structure of the industry and short life-cycle of chickens, consumers can expect chicken prices to go even higher in August as producers adjust to rising feed costs, McKissick said.
Pork producers increased production last year due to several years of good profits, but now they are cutting back, too.
“We have to cut back in the animal industry,” McKissick said. “There will be less meat for consumers to eat and it will be at higher prices.”
Consumers can look for sales and buy now, freeze and eat the meat later, said Elizabeth Andress, food safety expert with the UGA Cooperative Extension Service.
“Most meats and poultry, for best quality, keep three to four months in the freezer, although some raw meat roasts and cuts may last up to a year if packaged and stored correctly,” she said. “Hams have a much shorter shelf life and some types are limited to one to two months in the freezer.”
By April Sorrow
University of Georgia
April Sorrow is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.
From March to April, U.S. food prices increased almost 1 percent, according to the U.S. Bureau of Labor Statistic Consumer Price Index. This is the largest one-month jump in 18 years. If the rate continues, food next year will cost 12 percent more than food today, said John McKissick, an economist with the UGA College of Agricultural and Environmental Sciences.
Meat prices overall haven’t changed much recently, he said. But they will by the end of the year. More of the nation’s corn crop is being used to make ethanol. This leaves less corn to feed animals, making it more expensive. Livestock producers are starting to cut production because of it.
“Right now, we are not really feeling the impact in the meat market of these high feed prices. Prices we are seeing now are reflections of the decisions made last year,” McKissick said.
The price of cheaper cuts of meat is increasing because the demand for them is also increasing. The demand for choice steaks is decreasing, driving down their prices.
“What we see is people will trade down, people will quit buying rib-eyes, but will buy sirloin. They have a grocery budget and a certain amount they are willing to spend on beef,” said Curt Lacy, a livestock economist with the UGA Cooperative Extension Service. “People will trade steak for ground beef or steak for roast.”
Ground chuck has increased 20 cents per pound over the last year, while choice boneless steaks have decreased eight cents per pound. Pork prices are also down. Ham is 13 cents cheaper per pound. Pork chops are a penny cheaper per pound than they were last year, according to Lacy.
Chicken prices have increased 10 cents per pound regardless of the cut. Due to the structure of the industry and short life-cycle of chickens, consumers can expect chicken prices to go even higher in August as producers adjust to rising feed costs, McKissick said.
Pork producers increased production last year due to several years of good profits, but now they are cutting back, too.
“We have to cut back in the animal industry,” McKissick said. “There will be less meat for consumers to eat and it will be at higher prices.”
Consumers can look for sales and buy now, freeze and eat the meat later, said Elizabeth Andress, food safety expert with the UGA Cooperative Extension Service.
“Most meats and poultry, for best quality, keep three to four months in the freezer, although some raw meat roasts and cuts may last up to a year if packaged and stored correctly,” she said. “Hams have a much shorter shelf life and some types are limited to one to two months in the freezer.”
By April Sorrow
University of Georgia
April Sorrow is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.
Scrambling for Quick Summer Meals?
ARA - Do summer schedules have you scrambling for quick, on-the-go meals? Although summer brings longer days, time is of the essence in warm weather months. There seems to be even less time for the family to sit down and enjoy a meal together. However, just because your family is going a dozen different directions, it doesn’t mean that nutritious meals need to be over looked … they just need to be portable.
Instead of stopping for fast food, stock your refrigerator with versatile, nutritious foods, like eggs. Eggs contain all-natural, high-quality protein, and they go well with many other foods. Scrambled eggs take just minutes to prepare. Add some garden fresh vegetables, pack them in pita pockets or roll them in tortillas, and you have a hand-held meal that your family can take with them to the baseball game or soccer practice.
If you’re looking to grab a quick snack after an afternoon at the pool, be sure that you have vitamin-rich fruits washed and ready to go along with protein-dense foods such as hard-cooked eggs. These hand-held goodies are sure to offer cool pleasure to hungry snackers.
Here’s a recipe for a portable meal that will be sure to a family favorite. Add any garden fresh toppings that your family may like such as onions, green peppers, chopped tomatoes or shredded lettuce.
Scrambled Egg and Chicken Wraps
(Makes: 3 servings)
Ingredients:
3 eggs
3 tablespoons skim or low-fat milk
3 (7- to 9-inch) flour or whole-wheat tortillas
Cooking spray
1/2 cup (about 3 ounces) chopped cooked chicken
1/4 to 1/2 teaspoon chili powder, if desired
3 tablespoons shredded reduced-fat Cheddar or Monterey Jack cheese
Salsa, taco or pizza sauce
Preparation:
Break eggs into a bowl. Add the milk. Beat the eggs and milk until blended. Set the bowl aside.
Heat tortillas according to package directions. Cover tortillas with a towel to keep them warm.
Coat a 9-inch pan with cooking spray. Heat pan until a few drops of water sizzle in the pan.
Add chicken and chili powder, if desired. Cook and stir the mixture until the chicken is heated all the way through to the middle of each piece, about 1 to 2 minutes.
Pour the egg mixture into the pan over the chicken. The eggs will start to set. Hold a pancake turner upside down and gently pull it across the bottom and sides of the pan. Keep pulling the pancake turner through the eggs and chicken until the eggs are thick and you can’t see any more liquid eggs in the pan. Don’t stir all the time or the eggs will break into tiny pieces. When the eggs are thick and there is no more liquid egg in the pan, remove the pan from the burner.
Spoon the eggs into a 1/3 cup measuring cup. Spoon the eggs into the center of each warm tortilla. Sprinkle each tortilla with 1 tablespoon cheese. Spoon the salsa or taco or pizza sauce on top of the cheese. Add any other toppings you like. Roll up each tortilla.
Nutrition information per serving of 1/3 recipe using 8 inch flour tortilla, 3/8 teaspoon chili powder and Cheddar cheese without salsa or other topping: 273 calories; 12 gm total fat, 243 mg cholesterol, 321 mg sodium, 212 mg potassium, 21 gm protein and 10 percent or more of the RDI for vitamins A and B12, niacin, calcium, iron, phosphorus, zinc.
For more egg recipes and quick summer meal ideas visit www.incredibleegg.org.
Courtesy of ARAcontent
Instead of stopping for fast food, stock your refrigerator with versatile, nutritious foods, like eggs. Eggs contain all-natural, high-quality protein, and they go well with many other foods. Scrambled eggs take just minutes to prepare. Add some garden fresh vegetables, pack them in pita pockets or roll them in tortillas, and you have a hand-held meal that your family can take with them to the baseball game or soccer practice.
If you’re looking to grab a quick snack after an afternoon at the pool, be sure that you have vitamin-rich fruits washed and ready to go along with protein-dense foods such as hard-cooked eggs. These hand-held goodies are sure to offer cool pleasure to hungry snackers.
Here’s a recipe for a portable meal that will be sure to a family favorite. Add any garden fresh toppings that your family may like such as onions, green peppers, chopped tomatoes or shredded lettuce.
Scrambled Egg and Chicken Wraps
(Makes: 3 servings)
Ingredients:
3 eggs
3 tablespoons skim or low-fat milk
3 (7- to 9-inch) flour or whole-wheat tortillas
Cooking spray
1/2 cup (about 3 ounces) chopped cooked chicken
1/4 to 1/2 teaspoon chili powder, if desired
3 tablespoons shredded reduced-fat Cheddar or Monterey Jack cheese
Salsa, taco or pizza sauce
Preparation:
Break eggs into a bowl. Add the milk. Beat the eggs and milk until blended. Set the bowl aside.
Heat tortillas according to package directions. Cover tortillas with a towel to keep them warm.
Coat a 9-inch pan with cooking spray. Heat pan until a few drops of water sizzle in the pan.
Add chicken and chili powder, if desired. Cook and stir the mixture until the chicken is heated all the way through to the middle of each piece, about 1 to 2 minutes.
Pour the egg mixture into the pan over the chicken. The eggs will start to set. Hold a pancake turner upside down and gently pull it across the bottom and sides of the pan. Keep pulling the pancake turner through the eggs and chicken until the eggs are thick and you can’t see any more liquid eggs in the pan. Don’t stir all the time or the eggs will break into tiny pieces. When the eggs are thick and there is no more liquid egg in the pan, remove the pan from the burner.
Spoon the eggs into a 1/3 cup measuring cup. Spoon the eggs into the center of each warm tortilla. Sprinkle each tortilla with 1 tablespoon cheese. Spoon the salsa or taco or pizza sauce on top of the cheese. Add any other toppings you like. Roll up each tortilla.
Nutrition information per serving of 1/3 recipe using 8 inch flour tortilla, 3/8 teaspoon chili powder and Cheddar cheese without salsa or other topping: 273 calories; 12 gm total fat, 243 mg cholesterol, 321 mg sodium, 212 mg potassium, 21 gm protein and 10 percent or more of the RDI for vitamins A and B12, niacin, calcium, iron, phosphorus, zinc.
For more egg recipes and quick summer meal ideas visit www.incredibleegg.org.
Courtesy of ARAcontent
Saturday, May 10, 2008
To Lose Weight, Take a Breakfast Break
(ARA) – It is often difficult to prepare a nutritious breakfast when your mornings are already short on time. But you may want to think twice before skipping the meal altogether.There’s ample evidence to show that eating a nutritious, balanced breakfast is a must if you’re trying to lose weight and maintain a healthy lifestyle.
Starting your day with a healthy meal not only improves your stamina and memory during those busy first hours, it also jumpstarts your metabolism for the day, says Bob Greene, an exercise physiologist, personal trainer to Oprah Winfrey and author of “The Best Life Diet.” In fact, several studies have found that breakfast eaters consume fewer calories throughout the course of the day than breakfast skippers.
“People often pass on breakfast thinking that it will help cut calories,” Greene says. “Instead, they make up for those calories later on, often in the evening, as they raid the cupboards for chips, cookies and other high-calorie foods. And, if people skip both breakfast and lunch, their metabolism may start slowing down. That’s the last thing you need if you’re trying to shed pounds. If you’re short on time, try a protein smoothie. It provides a refreshing, on-the-go pick-me-up to keep you energized until lunch.”
Smoothies are one of the easiest things to whip up at home with a blender and a little creativity. When you begin with a lean protein base like egg whites (about 1/4 to 1/3 cup per smoothie), you’ll have a beverage that will help keep you full and satisfied. Egg whites are an all-natural protein source that is fat-free, cholesterol-free and low in calories, making them ideal for a power breakfast.
Because they’ve been pasteurized and packaged in ready-to-pour cartons, AllWhites offer a safer and more convenient alternative to cracking and separating eggs. Look for AllWhites 100 percent all-natural egg whites in the dairy case of your local supermarket.
With your protein base in place, you can get creative with your favorite fruit and juices. The following recipe has just 282 calories, and is packed with 7 grams of fiber and antioxidants from green tea, raspberries and grapefruit juice to support healthy cells. Pair it with a whole grain cracker spread with a little peanut butter, or a couple of tablespoons of nuts, and you’ll have a complete breakfast to enjoy either at home or on the way to work.
Raspberry Green Tea Protein Smoothie
Ingredients:
1/2 cup white grapefruit juice
1/3 cup ready-to-drink green tea
1/2 cup raspberries (frozen or fresh)
3/4 cup (6 ounces) fat-free vanilla yogurt
1/3 cup AllWhites 100 percent liquid whites
Directions: Combine all ingredients in blender. Cover and blend until smooth. Serve immediately.
1 serving (16 ounces)
For additional great tasting smoothie recipes and other healthy breakfast ideas visit www.betterneggs.com or www.thebestlife.com.
Courtesy of ARAcontent
Starting your day with a healthy meal not only improves your stamina and memory during those busy first hours, it also jumpstarts your metabolism for the day, says Bob Greene, an exercise physiologist, personal trainer to Oprah Winfrey and author of “The Best Life Diet.” In fact, several studies have found that breakfast eaters consume fewer calories throughout the course of the day than breakfast skippers.
“People often pass on breakfast thinking that it will help cut calories,” Greene says. “Instead, they make up for those calories later on, often in the evening, as they raid the cupboards for chips, cookies and other high-calorie foods. And, if people skip both breakfast and lunch, their metabolism may start slowing down. That’s the last thing you need if you’re trying to shed pounds. If you’re short on time, try a protein smoothie. It provides a refreshing, on-the-go pick-me-up to keep you energized until lunch.”
Smoothies are one of the easiest things to whip up at home with a blender and a little creativity. When you begin with a lean protein base like egg whites (about 1/4 to 1/3 cup per smoothie), you’ll have a beverage that will help keep you full and satisfied. Egg whites are an all-natural protein source that is fat-free, cholesterol-free and low in calories, making them ideal for a power breakfast.
Because they’ve been pasteurized and packaged in ready-to-pour cartons, AllWhites offer a safer and more convenient alternative to cracking and separating eggs. Look for AllWhites 100 percent all-natural egg whites in the dairy case of your local supermarket.
With your protein base in place, you can get creative with your favorite fruit and juices. The following recipe has just 282 calories, and is packed with 7 grams of fiber and antioxidants from green tea, raspberries and grapefruit juice to support healthy cells. Pair it with a whole grain cracker spread with a little peanut butter, or a couple of tablespoons of nuts, and you’ll have a complete breakfast to enjoy either at home or on the way to work.
Raspberry Green Tea Protein Smoothie
Ingredients:
1/2 cup white grapefruit juice
1/3 cup ready-to-drink green tea
1/2 cup raspberries (frozen or fresh)
3/4 cup (6 ounces) fat-free vanilla yogurt
1/3 cup AllWhites 100 percent liquid whites
Directions: Combine all ingredients in blender. Cover and blend until smooth. Serve immediately.
1 serving (16 ounces)
For additional great tasting smoothie recipes and other healthy breakfast ideas visit www.betterneggs.com or www.thebestlife.com.
Courtesy of ARAcontent
Wednesday, May 7, 2008
Hot Tip for Mother's Day
Ever wondered to get the mother who has everything? Ever wonder as a mother what to give your children?
Why not try making a scrapbook style cookbook? Throw in some pictures of the past and some of mom's favorite recipes. You know the ones I'm talking about. Use the recipes that just make your mouth water when you think of them. Use the recipes that make you think of home with a smile.
Enjoy putting it together now. Enjoy your children's or mother's smile when they, too, are now privy to the best of mom's secret recipes. It's a great idea that is sure to be passed down to the next generation.
----
www.fayettefrontpage.com
Community News You Can Use
Why not try making a scrapbook style cookbook? Throw in some pictures of the past and some of mom's favorite recipes. You know the ones I'm talking about. Use the recipes that just make your mouth water when you think of them. Use the recipes that make you think of home with a smile.
Enjoy putting it together now. Enjoy your children's or mother's smile when they, too, are now privy to the best of mom's secret recipes. It's a great idea that is sure to be passed down to the next generation.
----
www.fayettefrontpage.com
Community News You Can Use
2008 IACP Awards Winners
The International Association of Culinary Professionals held its 2008 Awards Ceremony late last month.
During the evening, awards were presented for the IACP Cookbook Awards, Bert Greene Awards for Journalism, Rhythm on the Plate Food Photography and Styling Competition and the Awards of Excellence.
The IACP Cookbook Awards encourage and promote quality and creativity in both writing and publishing, and honor the best cookbooks published each year. Cookbook Awards were presented in 13 categories.
The prestigious IACP Cookbook of the Year Award was presented to Paul Johnson for his book Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood.
More than 450 books were entered in the competition by publishers from Australia, Canada, England, France, India, Italy, Mexico, New Zealand, Norway, the United Kingdom and the US.
The Bert Greene Awards for Journalism recognize the best food writing each year. Awards were presented in four categories: Essay, Internet, Magazine and Newspaper.
Rhythm on the Plate the Photo Contest was presented by IACP's Food Photographers and Stylists Section. Awards were presented for Best of Show and People's Choice.
The IACP Awards of Excellence honor the top culinary professionals in their field. Awards are presented in five categories, plus Lifetime Achievement and Humanitarian Awards.
This year the Lifetime Achievement Award was presented to Paul Prudhomme, chef-restauratuer of K-Paul's restaurant and founder of Chef Paul Prudhomme's Magic Seasoning Blends.
The Humanitarian Award was presented to Judy Wicks, owner and founder of White Dog Cafe.
Click on the links below to view the IACP Awards winners:
Cookbook Awards Winners
Bert Greene Journalism Awards Winners
Rhythm on the Plate Photo Contest Winners
Awards of Excellence Winners
During the evening, awards were presented for the IACP Cookbook Awards, Bert Greene Awards for Journalism, Rhythm on the Plate Food Photography and Styling Competition and the Awards of Excellence.
The IACP Cookbook Awards encourage and promote quality and creativity in both writing and publishing, and honor the best cookbooks published each year. Cookbook Awards were presented in 13 categories.
The prestigious IACP Cookbook of the Year Award was presented to Paul Johnson for his book Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood.
More than 450 books were entered in the competition by publishers from Australia, Canada, England, France, India, Italy, Mexico, New Zealand, Norway, the United Kingdom and the US.
The Bert Greene Awards for Journalism recognize the best food writing each year. Awards were presented in four categories: Essay, Internet, Magazine and Newspaper.
Rhythm on the Plate the Photo Contest was presented by IACP's Food Photographers and Stylists Section. Awards were presented for Best of Show and People's Choice.
The IACP Awards of Excellence honor the top culinary professionals in their field. Awards are presented in five categories, plus Lifetime Achievement and Humanitarian Awards.
This year the Lifetime Achievement Award was presented to Paul Prudhomme, chef-restauratuer of K-Paul's restaurant and founder of Chef Paul Prudhomme's Magic Seasoning Blends.
The Humanitarian Award was presented to Judy Wicks, owner and founder of White Dog Cafe.
Click on the links below to view the IACP Awards winners:
Cookbook Awards Winners
Bert Greene Journalism Awards Winners
Rhythm on the Plate Photo Contest Winners
Awards of Excellence Winners
Public House founders plan opening of H & F Bread Co.
In a partnership between promising baker Eli Kikov, and the five founders of Holeman and Finch Public House, Chef Linton and Gina Hopkins, Greg Best, Regan Smith and Andy Minchow; H & F Bread Co. was born. The bakery, which will be in a central location in The Aramore building on Peachtree Road will open each morning at 6:30 and offer fresh, made-from-scratch artisan breads and sweet bakery items with an old-world sensibility, combining traditional elements such as tiled walls and dark stained concrete floors with modern conveniences such as WiFi and cutting edge baking equipment. The shop is set to open early this summer.
“We are very excited to welcome H & F Bread Company to The Aramore,” said Kevin Brangers, Director of Real Estate Brokerage and Acquisitions for Kairos Development, developers of the Aramore. “H & F Bread Company will rejuvenate the bread scene in Atlanta and offer the finest breads available every day.”
The Bread Company team’s mission is simple, “to make good honest bread,” says Chef Linton Hopkins.The shop will welcome customers with a menu to include assorted fresh bagels, a pie or cake of the day, croissants, Danish, cupcakes, ciabatta bread, baguettes, French loaves and other breads and sweets along with rich coffees and homemade juices. All items will be organic, made with the freshest and finest ingredients– all items will be made with out trans fat.
“We are very excited to welcome H & F Bread Company to The Aramore,” said Kevin Brangers, Director of Real Estate Brokerage and Acquisitions for Kairos Development, developers of the Aramore. “H & F Bread Company will rejuvenate the bread scene in Atlanta and offer the finest breads available every day.”
The Bread Company team’s mission is simple, “to make good honest bread,” says Chef Linton Hopkins.The shop will welcome customers with a menu to include assorted fresh bagels, a pie or cake of the day, croissants, Danish, cupcakes, ciabatta bread, baguettes, French loaves and other breads and sweets along with rich coffees and homemade juices. All items will be organic, made with the freshest and finest ingredients– all items will be made with out trans fat.
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