tag:blogger.com,1999:blog-73474160233776808982024-03-05T14:25:48.817-08:00Eat and Feel GreatI love to share my food tips and delicious recipes to all who love food. I try to keep all my food simple by using fresh ingredients whenever possible. Food should be fun and enjoyable and especially tasty!Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-7347416023377680898.post-5516011157098782132011-09-16T07:17:00.000-07:002011-09-16T07:17:22.304-07:00WhoNu?<div dir="ltr" style="text-align: left;" trbidi="on">
WhoNu? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SXHgH37iJhg1amY5naIyB_gIDJQ8x3GLoDky336uV_4fxcjLNNFQH5GeoKkazxcftAG4N1Q5PABxK7Yg1wQqsAY6Rle1cEG4oyRnFsHCUmbGXjg0Oc5U-pM0tHPCjdxj5aZ2WB8eBf0o/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SXHgH37iJhg1amY5naIyB_gIDJQ8x3GLoDky336uV_4fxcjLNNFQH5GeoKkazxcftAG4N1Q5PABxK7Yg1wQqsAY6Rle1cEG4oyRnFsHCUmbGXjg0Oc5U-pM0tHPCjdxj5aZ2WB8eBf0o/s320/003.JPG" width="320" /></a></div>
Recently introduced, this Oreo type cookie claims to have a much fiber as a bowl of oatmeal, as much vitamin C as a cup of blueberries, as much vitamin A as a cup of cottage cheese with fruit, as much vitamin E as two cups of carrot juice, as much iron as a cup of spinach, and as much calcium and vitamin D as an 8 oz glass of milk. <br />
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I had to buy these cookies and try them for myself. Well, I thought that these cookies had to taste bad because they sound so healthy! Wrong. They are delicious. WhoNu? chocolate sandwich cookies taste just like Oreos.<br />
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Unfortunately, the advertisers neglect to inform you of the sugar content. <br />
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Three cookies is considered a serving (yeah, right and ice cream is 1/2 cup for a serving).<br />
These three little morsels have 14 grams of sugar. <br />
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5 grams of sugar equal ONE teaspoon of sugar, so do the math. 3 little cookies equal almost 3 full teaspoons of sugar. I don't know about you, but WOW, that is a lot of sugar. Also consider you are, if you are like me, going to eat at least 5 cookies, making the total sugar 5 teaspoons. <br />
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Oreo cookies have the same amount of sugar and calories, but only have 1 gram of fiber per serving as compared with WhoNU? which has 3 grams per serving.<br />
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Oreos have no vitamin C or vitamin A, only 2% calcium, and 10% iron where as WhoNu? has 25% vitamin C, 20% vitamin A, 30% calcium, and 20% iron, PLUS 20% vitamin E, 25% vitamin D and 20% B12.<br />
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I guess if you are going to eat a bunch of sugar, it's better to have lots of vitamins and minerals added then not.<br />
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Personally, I do not think this snack is worth the calories-160 calories and 3 teaspoons of sugar-for just THREE cookies, for both the Oreo brand and the WhoNu? brand.</div>
Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-62930028662154537192011-09-14T15:31:00.000-07:002011-09-14T15:31:52.278-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-family: 'Courier New', Courier, monospace; font-size: large;"><b><i>This is my 10 year old son's dinner one night. I really believe if it looks interesting to children, they will try it more than not. This is cheese tortellini in olive oil and garlic with parmigiana romano cheeses, steamed spinach lightly tossed in butter and salt and pepper, followed by mini kiwi balls. I made the kiwi balls using my strawberry hauler! My son ate every bit. He does like spinach, asparagus, green beans and broccoli already, but hey, everybody likes a pretty plate.</i></b></span></div>
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Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-64590066002537795832011-09-06T07:12:00.000-07:002011-09-06T07:12:52.243-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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While working in restaurants, I found this is the best way to store lettuce, trust me, it really works.</div>
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Take your lettuce, soak entire head in cool water, shake off excess water, remove bruised leaves and cut two inches off the top, place upside down in plastic container and cover loosely with plastic wrap.<br />
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This will keep your lettuce fresher longer than if you left it in a bag, plus you take what you need and put back the rest. It's already clean and will be so crunchy and fresh, you won't believe it.</div>
Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com1tag:blogger.com,1999:blog-7347416023377680898.post-88243743710413992732011-09-06T06:59:00.000-07:002011-09-06T06:59:01.927-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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My son, Bobby and my brother in law, Don. We were having lunch at the Orlando, Florida airport before my son and I had our flight back to Philadelphia. In this photo, from the top, lettuce wrap with chicken, potato chip nachos, and finally, pot stickers. Wonderful, fabulous tasting food. Cannot think of the name of this place, but it is a must if you need some food before your flight.</div>
Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-48789449100052902732011-09-06T06:54:00.000-07:002011-09-06T06:54:30.890-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Ahhh delicious watermelon. Yes, this is me in my early foodie days!</div>
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Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-61397067711024660602011-08-01T19:26:00.000-07:002011-08-01T19:26:04.392-07:00Tons of cooking shows<div dir="ltr" style="text-align: left;" trbidi="on">I am a chef, I love to cook wonderful dishes for everybody I know. <br />
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Being a chef, you would think I would not want to watch Hell's Kitchen, Chopped, Master Chef, Top Chef, Next Food Network Star, Extreme Chef, Next Iron Chef, Kitchen Nightmares, Bar Rescue, Restaurant Impossible, Dinner Impossible, and Bitchin Kitchen, but I love them! <br />
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I will watch ANYTHING about cooking ANYTIME of the day or night, even after working a 10 hour shift as a head chef.<br />
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I guess it's my obsession, my love, my life.</div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-44425108018098805492011-08-01T19:16:00.000-07:002011-08-01T19:16:04.288-07:00Grilling time<div dir="ltr" style="text-align: left;" trbidi="on">Gosh, I cannot get enough of grilling when the temperature rises above 90. Not wanting to heat my house during the summer, the grill does come in handy, plus the taste is great.<br />
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At least once a summer, I create a dry rub for my pork spare ribs ( on sale of course) and then grill away.<br />
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I use:<br />
Salt<br />
Fresh black pepper<br />
garlic powder<br />
onion powder<br />
paprika<br />
brown sugar<br />
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Make a paste and rub on several pork ribs. Refrigerate for 2 hours. Light the grill and over low-medium heat, cook ribs for about 15 minutes, turn and cook other side for 10-15 minutes. Use a GOOD meat thermometer. Ribs are done at 170 degrees. Slice along bone to separate, place on platter and serve with a good homemade BBQ sauce.</div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-67733132979796669842011-06-23T14:53:00.000-07:002011-06-23T14:53:35.588-07:00Basil tomato summer salad<div dir="ltr" style="text-align: left;" trbidi="on">I planted basil, Italian parsely, cilantro, and Thai basil. Within two weeks, they are growing like weeds!<br />
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Whats good about growing herbs is that you can use them immediately and often through the entire summer and fall.<span id="goog_1204588807"></span><span id="goog_1204588808"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_H4nOXGL2CIscUfLDca3pDKVO_yD0kx17mMKybXny1KS60rwoTUKt-NxclxZSFurdq3xt5GOZTjGBJqpzsc2swYu6qMW-CdWvb2Mx61pwOtPtmBjAMBFU14EyCbSzR8R58pXydz0PU_Nc/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_H4nOXGL2CIscUfLDca3pDKVO_yD0kx17mMKybXny1KS60rwoTUKt-NxclxZSFurdq3xt5GOZTjGBJqpzsc2swYu6qMW-CdWvb2Mx61pwOtPtmBjAMBFU14EyCbSzR8R58pXydz0PU_Nc/s320/052.JPG" width="320" /></a></div>I chopped up fresh plum tomatoes and added Ken's Italian dressing along with cauliflower, carrots, olives and fresh basil. <br />
Chill for at least 2 hours before enjoying.</div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-58513638351953996332011-06-17T18:04:00.000-07:002011-06-17T18:04:59.831-07:00Rick's Italian Restaurant in Lambertville, NJ<div dir="ltr" style="text-align: left;" trbidi="on">When I go out to eat, I want it to be an amazing experience. The food has to be fresh, tasty, and the service good to great. I avoid chain restaurants at all costs. There are so many independent restaurants out there, it would take forever to try them all.<div><br />
</div><div>In Lambertville, NJ I usually go to Siam. Siam's looks like an abandoned building with seating for only 50 at full capacity. Siam is Thai and it is always good. It's a guaranteed amazing.</div><div><br />
</div><div>But, I am expanding my dining experience, so I looked up Italian food in that area. Lambertville, NJ is right next to New Hope, PA and is an old beautiful town with houses dating back to the 1800's. Walking around the town is part of the dining experience.</div><div><br />
</div><div>Rick's is a BYOB, and I am a huge fan of such places. The markup on wine at restaurants is over 200%, so a quick stop at the wine store is fine by me.</div><div><br />
</div><div>Ricks menu is small, another indication of great food. They have the usual parmigiana veal, chicken, and eggplant, but they also offer tofu parmigiana, that's unheard of! They have meatballs, sausage, and lasagna as well.</div><div><br />
</div><div>The specials for the night included baby octopus, crab cake parmigiana, and antipasto for two.</div><div><br />
</div><div>My husband ordered the veal parmigiana, his favorite Italian dish. I wanted to order the crab cakes, but decided on the shrimp over linguine with olive oil and fresh garlic.</div><div><br />
</div><div>The reason I did not get the crab cakes was because it is an Italian restaurant and I wanted to order totally Italian.</div><div><br />
</div><div>We were asked if we wanted to sit inside or out and being a beautiful night, before it gets so humid you can't stand it, we opted for outside. It was so cute, we were escorted through the indoor dining area and then through the kitchen to the outside patio. The kitchen staff said hi to us when we passed through. I thought it was another indication of good food as they had nothing to hide!</div><div><br />
</div><div>We were served a pitcher of ice water and a basket of bread with fresh butter, plus a small dish containing pureed white beans mixed with fresh garlic and olive oil so we could dip our bread. It was so different and delicious, we ordered another basket of bread.</div><div><br />
</div><div>They offered to open our wine and supplied us with wine glasses. The outside patio was small and quaint with a four top, two two tops, and an eight top.</div><div><br />
</div><div>We sat on white lawn chairs.</div><div><br />
</div><div>Our dinner arrived within 15 minutes of being seated. My husband's veal was perfectly cooked and had fresh roasted tomatoes and mozzarella cheese melted on top, without being over whelming. I tasted it and it was delicious.</div><div><br />
</div><div>My shrimp over linguine was amazing. I received 5 jumbo shrimp that were cooked exactly they way shrimp should be cooked, chewy, not stringy. I tasted fresh basil, garlic, and the olive oil was just enough without overbearing the pasta.</div><div><br />
</div><div>We also had a side of spaghetti with tomato sauce that had the same fabulous roasted fresh tomato sauce as the veal my husband ordered.</div><div><br />
</div><div>I will definitely be going back to Rick's to try all the other dishes they have to offer.</div><div><br />
</div><div> </div></div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-47204264191112011542011-06-15T06:04:00.000-07:002011-06-15T06:04:37.865-07:00Chicken nuggets made with Progresso Panko Italian Style bread crumbs<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">These little morsels of wonderfulness are a little bit of work, but well worth it. Progresso bread crumbs are always so good, I have used them for years. Now they have Italian style panko bread crumbs. They are crunchy and the seasonings are spot on. </div><div class="separator" style="clear: both; text-align: center;"> When my grocery store has skinless/boneless chicken breast on sale, I pick up about 3 pounds. I freeze one or two breasts and with the remainder make chicken two ways , grilled chicken Caesar salad and chicken nuggets </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fOImf-Dagju8gtphqK1Nptcw_QnogJqeCaweybI6IMf0tU1H4_oCp80BA1LXNb7XZ0rw11taHikXSmUqxkzIELYZ4rMkw7WLm83drME4L0KjkccwUXf6HvlXPzvdTt0Lgvy1QeANVo35/s1600/blog+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fOImf-Dagju8gtphqK1Nptcw_QnogJqeCaweybI6IMf0tU1H4_oCp80BA1LXNb7XZ0rw11taHikXSmUqxkzIELYZ4rMkw7WLm83drME4L0KjkccwUXf6HvlXPzvdTt0Lgvy1QeANVo35/s200/blog+007.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tn7XErAuBWpdyXf5pkB6kqJzO4dWiacfep-UmLlJBif7J0CiSPuxZxN9Bx0vey8ZSNOoyZWXjVazI7H982DfJzdpM7I842mUzluTpqiA8Z8nUAVK_fQSWXWKIMs5fxWLXRyjKe-8lyuv/s1600/blog+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tn7XErAuBWpdyXf5pkB6kqJzO4dWiacfep-UmLlJBif7J0CiSPuxZxN9Bx0vey8ZSNOoyZWXjVazI7H982DfJzdpM7I842mUzluTpqiA8Z8nUAVK_fQSWXWKIMs5fxWLXRyjKe-8lyuv/s320/blog+008.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I put about 1/2 cup regular flour, 1 beaten egg, and Progresso Italian Panko bread crumbs in three separate plates. I cut one or two boneless chicken breasts into nugget size pieces.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepOyYyBnBxqOthtjnYrEkwcHJNLAraGsYSmugjIUmubNHSlQzUC4w4ufTG10B17IP5JFktLvsAdcIYuZAqKy7AgPMr-IqBkLtrB7xrkjGoHThR6np1QBPVkhhPbfkjCIXfvpzNq_WM4Ez/s1600/blog+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepOyYyBnBxqOthtjnYrEkwcHJNLAraGsYSmugjIUmubNHSlQzUC4w4ufTG10B17IP5JFktLvsAdcIYuZAqKy7AgPMr-IqBkLtrB7xrkjGoHThR6np1QBPVkhhPbfkjCIXfvpzNq_WM4Ez/s200/blog+006.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Dredge chicken into flour, dip in egg, roll in bread crumbs. Place on a plate and refrigerate for 30 minutes-This helps crumbs adhere to the chicken better.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppl8pEltVQukaz1G9UCfYfoM6_k-ZcFY06QrnSr1k9OLQJga597foQZK8cpKIJfl3_RlJ_pV1JoixMnuIGzjAvrD-9W59taTvLIzFMq1YMXFedaTSSKAIcIMyZHE6GthFwTrASMhjruym/s1600/blog+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppl8pEltVQukaz1G9UCfYfoM6_k-ZcFY06QrnSr1k9OLQJga597foQZK8cpKIJfl3_RlJ_pV1JoixMnuIGzjAvrD-9W59taTvLIzFMq1YMXFedaTSSKAIcIMyZHE6GthFwTrASMhjruym/s200/blog+011.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Heat up 3 tablespoons olive oil in saute pan over medium heat.</div><div class="separator" style="clear: both; text-align: center;">Brown chicken nuggets for 3 minutes each side.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXYp2Iq0GB_jsqehq02Eo5Xf32EQo5TF8qJE2HYczvBsQdtnz8PGrjxl7qB7-zqsKJ3G4vtSUcPe-xpmDXkODm89yI3nIwEBPWaXs8X6B6tWRzYnzZ292n85vSG09da2OFgqq6Tw0_Abj/s1600/blog+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXYp2Iq0GB_jsqehq02Eo5Xf32EQo5TF8qJE2HYczvBsQdtnz8PGrjxl7qB7-zqsKJ3G4vtSUcPe-xpmDXkODm89yI3nIwEBPWaXs8X6B6tWRzYnzZ292n85vSG09da2OFgqq6Tw0_Abj/s320/blog+013.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Place chicken nuggets on baking sheet and continue to cook in 350 degree oven until internal temperature reaches 180 or about 10 minutes. </div><div class="separator" style="clear: both; text-align: center;">I always use my thermometer on chicken. </div><div class="separator" style="clear: both; text-align: center;">Dip into your favorite sauce or slice lengthwise and mix with romaine lettuce, croutons, and Caesar dressing.</div><br />
</div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-76014244963154609312011-06-15T05:36:00.000-07:002011-06-15T05:36:58.531-07:00Kandy Kakes<div dir="ltr" style="text-align: left;" trbidi="on">There really is nothing like a Tastykake, be it peanut butter kandy kakes or butterscotch krimpets.<br />
They are always so fresh around this area.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8dcjXUu_S7fvKej8-d0nJxeYN-Qr3QHtbwIXxmcAVtn4H22_YGZISJnVWvK0-DoLse8LJwB7yyXLuKFU8HTbWYMM7SANPdLggEnkGYBStLewxeK9m6oj99VV7i4eQhJwtNAJH9gLjcW8/s1600/blog+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8dcjXUu_S7fvKej8-d0nJxeYN-Qr3QHtbwIXxmcAVtn4H22_YGZISJnVWvK0-DoLse8LJwB7yyXLuKFU8HTbWYMM7SANPdLggEnkGYBStLewxeK9m6oj99VV7i4eQhJwtNAJH9gLjcW8/s320/blog+004.JPG" width="320" /></a></div>Sometimes, I just have to have one.</div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-62615484546440264842011-06-14T10:36:00.000-07:002011-06-14T10:36:57.212-07:00Quakes Rice Snacks<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDxLT8p38VaISO9yIQpASGl9SsJ2lg-r4HGKa72gXTOwqTjV-3CpgtN4qOL9FkqO9KTtqBkoo-gO5EFNZuIeAx3hl_4Hc57t8h-LhneZyS04Mt8WFa92F3WCW2dZCqFHAl9kcPBQe_trp/s1600/snack+blog+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDxLT8p38VaISO9yIQpASGl9SsJ2lg-r4HGKa72gXTOwqTjV-3CpgtN4qOL9FkqO9KTtqBkoo-gO5EFNZuIeAx3hl_4Hc57t8h-LhneZyS04Mt8WFa92F3WCW2dZCqFHAl9kcPBQe_trp/s320/snack+blog+003.JPG" width="240" /></a></div><br />
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These crunchy slightly sweet mini rice cakes are almost as good as Cracker Jack. Only 110 calories per 13 cakes, it's a great alternative to the fat and calorie laden Cracker Jack, minus the peanuts.<br />
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They also have 1 gram of fiber, that's a plus.<br />
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Try these wonderful treats and not feel guilty afterwards.</div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-26764638801444951802011-06-14T07:51:00.001-07:002011-06-14T07:51:20.584-07:00Snack Attack-a healthy one<div dir="ltr" style="text-align: left;" trbidi="on">Nabisco has recently introduced a new snack cookie. Not your regular fig newton.<br />
They are called Newtons Fruit Thins. I saw a commercial and they looked very delicious, so I bought the Cranberry Citrus Oat ones and I must say they are fabulous. Thin and crispy plus a little chewy from the cranberries. It is a nice balance of sweetness of the cranberries, oats and a touch of citrus flavor.<br />
They are made with real fruit, are made with whole grains, and have no high fructose corn syrup. They pack 8 grams of whole grain in 3 cookies.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxE_JyXuRnNiEfCrd_VH55C7jTAGc8fFdJmbNI_xPJZDIzv9xRQzmRzNUr4qISWjQ1oJJno_N9LQFQLjfKMVsdspe4tgoXrR8IxXguwBnhEFUI0KlCiUtLlM_KshzfR0OihL5zcvG68mgJ/s1600/snack+blog+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxE_JyXuRnNiEfCrd_VH55C7jTAGc8fFdJmbNI_xPJZDIzv9xRQzmRzNUr4qISWjQ1oJJno_N9LQFQLjfKMVsdspe4tgoXrR8IxXguwBnhEFUI0KlCiUtLlM_KshzfR0OihL5zcvG68mgJ/s320/snack+blog+002.JPG" width="240" /></a></div><br />
Finally, a good for you crunchy cookie!<br />
They come in other flavors too, which I will check out next week!</div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-42755969510049788432011-06-05T16:59:00.000-07:002011-06-05T16:59:55.916-07:00Asian Meatballs<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEx8VKSpuMvQsHjlI_aaFGxVgBclCCflxSFoUhDVgf_021iF66AtJi2J7Sp7IAQx2OS95K_WeUSUwHzZMQkCr2EC-sM3OHS44xuGjolt22g9d2sVALnrQrUMozWmEFLo7fcb_q-ww9TOl/s1600/Asian+meatballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEx8VKSpuMvQsHjlI_aaFGxVgBclCCflxSFoUhDVgf_021iF66AtJi2J7Sp7IAQx2OS95K_WeUSUwHzZMQkCr2EC-sM3OHS44xuGjolt22g9d2sVALnrQrUMozWmEFLo7fcb_q-ww9TOl/s320/Asian+meatballs.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I had ground beef in the freezer and wanted to try something new and different, so Asian came to mind. I love the scent and taste of ginger. This version has1/2 pound ground beef,1 diced green onion, 1 tablespoon fresh ginger, garlic powder, salt and pepper to taste. I then formed into one bite size meatballs, placed in 350 degree oven for about 15 minutes. Serve with sweet and sour sauce. Makes about 18.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">These are great for appetizers.</div></div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com1tag:blogger.com,1999:blog-7347416023377680898.post-61315408490483646242011-06-02T06:48:00.000-07:002011-06-02T06:48:24.641-07:00sorry I have been away<div dir="ltr" style="text-align: left;" trbidi="on">Just a quick note that I have been in the hospital with what I thought was major, but turned out to be minor, in a manner of speaking. I have been putting in brutal hours at work and with the heat wave, it's been really hard.<br />
I woke up with irregular heartbeat, dehydrated, exhausted and very light headed. My hubby insisted I go to the emergency room, which I did. My EKG was perfect, I was hooked up to fluids for my dehydration and given medicine for the vertigo I have been experiencing. I need to be on bed rest for a few days and avoid any kind of strenuous activity, which means my work. I have to quit, it's the only option when it comes to my health.<br />
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I will take care of myself, for once! I will be back posting here very soon. Thanks for understanding</div>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com2tag:blogger.com,1999:blog-7347416023377680898.post-65847362425964158462011-05-24T10:31:00.000-07:002011-05-24T10:31:32.935-07:00Mushroom soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3XJ5cpERs0OwVnbsKt_b0JSv2Wc5M_LJg5p4XT_ZvtmUhvK-3DGxGn9wfNtkejC-ysfXGPl-KaWNImMc6dXNnVdGoOKPM8R27wICmVuiMhX4jlxPCQVGA1AXZ4HVZWFnOiXVLPHyHT0L/s1600/mushroom+soup+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3XJ5cpERs0OwVnbsKt_b0JSv2Wc5M_LJg5p4XT_ZvtmUhvK-3DGxGn9wfNtkejC-ysfXGPl-KaWNImMc6dXNnVdGoOKPM8R27wICmVuiMhX4jlxPCQVGA1AXZ4HVZWFnOiXVLPHyHT0L/s320/mushroom+soup+001.JPG" width="240" /></a></div><br />
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<br />
I know it's hot outside, but I can never get enough of soup. I made this mushroom soup without adding a ton of fat. I usually make this soup really creamy, but I wanted a lighter version. It worked out great and my 10 year old son LOVED it as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6enhSvt9wnZQwlZ2SSKZXa5qSuVIHOmlaOmbIsZffHssfNerIC3iVL6agD8zTEjtHmJ6rqAsSv3spt-Yg51RZdOEOqXcau-Z51oavHClmQVdeDn3L4xgdMXFCWGCUawFehfBiTjQCPUsx/s1600/mushroom+soup+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6enhSvt9wnZQwlZ2SSKZXa5qSuVIHOmlaOmbIsZffHssfNerIC3iVL6agD8zTEjtHmJ6rqAsSv3spt-Yg51RZdOEOqXcau-Z51oavHClmQVdeDn3L4xgdMXFCWGCUawFehfBiTjQCPUsx/s320/mushroom+soup+006.JPG" width="320" /></a></div><br />
<br />
I used 1 pound white mushrooms<br />
1/2 pound baby Bella mushrooms<br />
1/4 cup butter<br />
1/8 cup olive oil<br />
1/2 large onion, diced small<br />
3 gloves garlic, diced small<br />
1/8 cup flour<br />
2 cups vegetable stock<br />
fresh ground pepper<br />
1/4 tsp. dried thyme<br />
salt-use lightly as broth adds salt<br />
4 ounces heavy cream<br />
6 ounces milk-2% or whole<br />
fresh chopped parsley for garnish<br />
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Brush dirt off mushrooms and slice. Heat dutch oven over medium heat and add butter, oil, onion, garlic, and mushrooms. Cook until mushrooms are soft about 15 minutes. Add flour and get to boiling and cook for 5 minutes. Add stock, pepper, thyme, and salt. Cook for 10 more minutes, stirring constantly until slightly thickened. Lower heat to medium, add 4 ounces heavy cream and 6 ounces milk. Mix well and heat through and garnish with fresh parsley.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKJHCYKkotq4OT-u5pTFOkmEjBd5BeBaVocYQPikB9n1XX3xXuYu-GxMkP7U2OsKCPybhbIwGDTnaPkF9PriHXMQFPfM8OIPkLjRtTOGFbkobcb13darn1LhGrlkhu6Y9vvWMJvaMs3bz/s1600/mushroom+soup+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKJHCYKkotq4OT-u5pTFOkmEjBd5BeBaVocYQPikB9n1XX3xXuYu-GxMkP7U2OsKCPybhbIwGDTnaPkF9PriHXMQFPfM8OIPkLjRtTOGFbkobcb13darn1LhGrlkhu6Y9vvWMJvaMs3bz/s320/mushroom+soup+005.JPG" width="320" /></a></div>Serve with fresh toasted bagel.Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com3tag:blogger.com,1999:blog-7347416023377680898.post-77961919807599467142011-05-17T17:14:00.000-07:002011-05-17T17:14:52.780-07:00ONE ingredient ice cream WITHOUT an ice cream maker?Am I skeptical? You bet I am. According to recent information, you can freeze banana slices for two hours, then put in a blender and scrape down the sides until, you have ice cream. My wonderfully talented sister is trying this recipe tonight and will let me know how it turns out. If all goes well, it will be an ice cream without sugar, fat, additives, etc. Completely vegan. Unfortunately for me, I really do not like bananas or the taste of bananas, like strawberry banana juice, etc. I will eat bananas in cereal or a bread because let's face it, they are super good for you. But I will not just pick up a banana and eat one. No thanks.<br />
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Now if it was strawberry or mint chocolate chip ice cream, well, let's talk.<br />
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I'll keep you posted, ha, that's funny, I guess that's why they call it a Post.Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com1tag:blogger.com,1999:blog-7347416023377680898.post-11041517531095897572011-05-15T17:50:00.000-07:002011-05-15T17:50:02.187-07:00Blue Cheese dip for celery and wings of course!If you love, love, love blue cheese dressing or dip, you will LOVE this recipe. Never being able to find a delicious blue cheese dip for my great chicken wings, I made one.<br />
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I take 2/3 cup light sour cream (less fat and still tons o flavor)<br />
add: 1/4 cup mayonnaise<br />
1 tsp fresh lemon juice<br />
1 tsp white wine vinegar<br />
Salt and black pepper to taste<br />
4 ounces good quality blue cheese, broken up-you can use more or less if you desire.<br />
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Mix everything and chill in refrigerator at least two hours OR place in freezer for 30 minutes in a pinch.<br />
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I also only use Franks Hot Sauce, it adds the flavor and heat without killing your taste buds. Food is not supposed to cause pain.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxYF_-5W3vBpP_ePrxh6uy0L3rSwRmqwrUK4aUIpT6eW0WEoLLz1eot1y5dtpKCdikOgop29fgFjXvpFf7WzyR90T1k0CuS46UzLdJVNZ5UEgeYKABdvYIEBMWuRHS6gl1sDvzCH-u1iw/s1600/blue+cheese+dip+and+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxYF_-5W3vBpP_ePrxh6uy0L3rSwRmqwrUK4aUIpT6eW0WEoLLz1eot1y5dtpKCdikOgop29fgFjXvpFf7WzyR90T1k0CuS46UzLdJVNZ5UEgeYKABdvYIEBMWuRHS6gl1sDvzCH-u1iw/s320/blue+cheese+dip+and+sauce.JPG" width="240" /></a></div>The new Franks Hot Sauce for Wings is one of the best sauces out there. Try it, you will love it.<br />
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Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-72468084126923880892011-05-15T11:19:00.000-07:002011-05-15T11:19:42.925-07:00StuffSince beginning a new job in April, I have found less time to post here, but I will try to keep up!<br />
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My new job is extremely busy and I find myself working 13 to 15 hours on Saturdays alone with no break longer than 5 minutes at a time, so needless to say, I am quite exhausted when I get home.<br />
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It will be busy at my job like that for the entire Summer and Fall seasons. If I put in 40 hours, it is not a 5 day, 8 hour long shift, it's 40 hours over 4 days.<br />
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Time does not exist during my stint in the seventh circle of hell, or as I call it, "Hell's Kitchen".Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-56906388647350739392011-05-04T06:55:00.000-07:002011-05-04T06:55:22.202-07:00Ideas or Questions about food and cooking<strong><em><span style="color: purple; font-family: Verdana, sans-serif; font-size: large;">Please post any questions, comments, or suggestions regarding food and cooking to me anytime, I would love it!</span></em></strong><br />
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<strong><em><span style="color: purple; font-family: Verdana; font-size: large;">Thanks,</span></em></strong><br />
<strong><em><span style="color: purple; font-family: Verdana; font-size: large;">Chef Kit</span></em></strong>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-54468494969398872662011-05-04T06:42:00.000-07:002011-05-04T06:42:05.760-07:00Fresh crab cakes anyone?<strong><span style="color: blue; font-family: "Courier New", Courier, monospace;">I made lump crab cakes last night along with a dipping sauce.</span></strong><br />
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<strong><span style="color: blue; font-family: Courier New;">They were so delicious and fresh.</span></strong><br />
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<strong><span style="color: blue; font-family: Courier New;">First, I made fresh mayonnaise. One egg yolk, fresh lemon juice, white pepper, salt and olive/corn oil. </span></strong><br />
<strong><span style="color: blue; font-family: Courier New;">I think when most of us buy our Hellmans, we use a bit too much, and so we buy the lower fat version to be 'healthier'. </span></strong><br />
<strong><span style="color: blue; font-family: Courier New;">Well, if you made mayo from scratch every 4 days or so, you would use less than HALF of regular mayo because the fresh is so rich, and don't forget--NO CHEMICALS, no processing, etc. </span></strong><br />
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<strong><span style="color: blue; font-family: Courier New;">Just yummy mayo. I then added chopped capers, more fresh lemon juice, salt, pepper, and my own roasted whole cloves of garlic.</span></strong><br />
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<span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>This was the dipping sauce for the crabcakes.</strong></span><br />
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<span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>I placed 1 cup heavy cream and 4 slices un crusted bread, paprika, and garlic powder in a saucepan and reduced by half and brought down to room temperature before adding to the crab meat, along with one egg, lemon juice, salt, pepper, roasted green onions, and a speck of panko breadcrumbs. I then formed them into patties (6 using 1 pound lump crab meat), dusted in flour, fried in 1 tsp. butter/2 tsp olive oil, for 3 minutes each side. Place in preheated 375-400 degree oven for 10 minutes-this firms them up nicely.</strong></span><br />
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<span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>I served a baby field green salad with tomatoes, almonds, seseame seeds, dried cranberries with a homemade basil balsamic vinegariette dressing.</strong></span><br />
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<span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>Along with the crabcake, I took canned artichoke hearts, drained an rinsed, fresh lemon juice, olive oil, salt and pepper, garlic powder, and fresh parsley. I marinated them for 4 hours and served nice and cold along with the hot crabcakes.</strong></span><br />
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<span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>The crabcakes were subperb and delectible, the sauce fresh and creamy. The salad was perfect because I used a great balsamic vinegar--invest in the good stuff, it makes a world of difference.</strong></span><br />
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<span style="color: blue; font-family: "Courier New", Courier, monospace;"><strong>Note: I have two crabcakes left. Since it's raining out today, I look forward to lunch and eating leftovers. Leftovers will never taste better!</strong></span>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com1tag:blogger.com,1999:blog-7347416023377680898.post-77358878114753227152011-04-26T16:14:00.000-07:002011-04-26T16:14:30.541-07:00Easter, fun and sunSpring has passed us by and Summer has landed. Sunburned and sweaty, I am not the happy camper I should be because it is, frankly, too hot! 80 degrees is too too warm, considering the temperature less than one week ago was in the low 40's. My tulips are melting.<br />
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Easter was fun because we got to hang outside with the kids and play games. <br />
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We went from Winter to Summer and have completely stepped over the beautiful Spring weather that we sometimes enjoy. I mean what the? Global warming perhaps.Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com1tag:blogger.com,1999:blog-7347416023377680898.post-15056460163757197942011-04-18T16:43:00.000-07:002011-04-18T16:43:39.117-07:00Good luck in your new career dinnerMy daughter is going off to New York for her new career/job. Since she will be over 5 hours away and we are going to miss her like crazy, I decided to surprise her with a fab farewell dinner.<br />
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On the menu for Tuesday, April 19, 2011:<br />
<b><span class="Apple-style-span" style="color: red;">Shrimp cocktail with homemade cocktail sauce</span></b><br />
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<b><span class="Apple-style-span" style="color: #38761d;"> Prime rib roast marinated in red wine and garlic, served with homemade creamy horseradish sauce</span></b><br />
<b><span class="Apple-style-span" style="color: #38761d;"> Grilled mushrooms and onions in a garlic/parsley olive oil and red wine sauce</span></b><br />
<b><span class="Apple-style-span" style="color: #38761d;"> Mashed potatoes</span></b><br />
<b><span class="Apple-style-span" style="color: #38761d;"> Fresh steamed asparagus spears in a light brown butter</span></b><br />
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<span class="Apple-style-span" style="color: blue;"><b>Dessert:</b></span><br />
<span class="Apple-style-span" style="color: blue;"><b>Fudge Chocolate cake with ganache frosting and fresh sliced strawberries with whip cream.</b></span><br />
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<span class="Apple-style-span" style="color: blue;"><b>Sounds pretty delicious to me!</b></span><br />
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<span class="Apple-style-span" style="color: blue;"><b>Pics will be posted tomorrow.</b></span>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-58042546340225314242011-04-13T18:18:00.000-07:002011-04-13T18:18:30.908-07:00Sometimes you feel like a nut, sometimes, you don't.The world has gone mad, Almond Joy flavored coffee creamer, Cinnabon flavored coffee creamer, and the best; chocolate covered potato chip ice cream.<br />
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I am convinced there is a higher power when I saw these items at my Shop Rite tonight. I purchased all three of these products and I can say without a doubt, I cannot wait to try them! <br />
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I also purchased coffee called, Eye Opener, because it is a blend of Colombian, Central American with zesty French Roast beans. It sounds and smells wonderful. I have it ready to brew for tomorrow morning.<br />
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I love going to the supermarket by myself so I can explore and really look at the items, you know not just get what I need and get out.<br />
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How about Snickers candy bar flavored coffee creamer or Twix? Yes, it's not the healthiest of products, but life is short enough without depriving yourself of goodies. <br />
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At my shopping trip tonight, I observed an elderly couple shopping, they were in front of me at various spots throughout the store, so I eavesdropped a little. I love seeing what people are buying and what they are talking about to each other. The elderly lady was talking to her husband about her losing weight and how it was working out for her. This couple was about 80 years old and not at all overweight. <br />
I just wanted to tell her, "Hey, forget about it, just enjoy yourself, and forget calorie counting!" Then I thought, "Man I still have to worry about my weight when I am 80?" What the? Is there no justice in the world?Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0tag:blogger.com,1999:blog-7347416023377680898.post-44172079178821324672011-04-12T13:51:00.001-07:002011-04-12T14:15:29.459-07:00Haggis, fortune cookies, chop suey<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilq754dyEzm3X1wAc06llGIYH3TfWwbYOw-iO16KwxIwjZjgrhhazI73g_HfocOZa3VJCXEkt0B1HV0y8JSmHwzJSeZOOnmzKMEF4v2wMV_JZLLHTiNGzs5ESyRUziqchNxex7g7nLsq4/s1600/scrapple.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilq754dyEzm3X1wAc06llGIYH3TfWwbYOw-iO16KwxIwjZjgrhhazI73g_HfocOZa3VJCXEkt0B1HV0y8JSmHwzJSeZOOnmzKMEF4v2wMV_JZLLHTiNGzs5ESyRUziqchNxex7g7nLsq4/s320/scrapple.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: red; font-family: 'Courier New', Courier, monospace;"><b><i>Haggis is from Scotland and some people call it the Scottish equivalent of scrapple. Frankly, I say no. Scrapple is a mixture of ground pork shoulder, mixed with cornmeal and spices.</i></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCBCHDC19bVnLT_UqJNzW-lIlCgRvBmNmP2eKFvxOUEOdyDk4SFI2dczWGfEfDMasmiYOgaoXB_RASR8cuEADdtlpWP3jQFG6TJbaJmxvjNavbuZu25Vgm3QF8vxPpzBbp-r5SCDoXi6s/s1600/220px-Scotland_Haggis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCBCHDC19bVnLT_UqJNzW-lIlCgRvBmNmP2eKFvxOUEOdyDk4SFI2dczWGfEfDMasmiYOgaoXB_RASR8cuEADdtlpWP3jQFG6TJbaJmxvjNavbuZu25Vgm3QF8vxPpzBbp-r5SCDoXi6s/s1600/220px-Scotland_Haggis.jpg" /></a></div><span class="Apple-style-span" style="color: red; font-family: 'Courier New', Courier, monospace;"><b><i>Haggis</i></b></span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;"> is a dish containing <a href="http://en.wikipedia.org/wiki/Sheep" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;">sheep</a>'s <a href="http://en.wikipedia.org/wiki/Offal" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Offal">'pluck'</a> (<a href="http://en.wikipedia.org/wiki/Heart" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;">heart</a>, <a href="http://en.wikipedia.org/wiki/Liver" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;">liver</a> and <a href="http://en.wikipedia.org/wiki/Lung" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Lung">lungs</a>), <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Minced" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Minced">minced</a> with <a href="http://en.wikipedia.org/wiki/Onion" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;">onion</a>, <a href="http://en.wikipedia.org/wiki/Oatmeal" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;">oatmeal</a>, <a href="http://en.wikipedia.org/wiki/Suet" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;">suet</a>, <a href="http://en.wikipedia.org/wiki/Spice" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Spice">spices</a>, and <a href="http://en.wikipedia.org/wiki/Salt" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;">salt</a>, mixed with <a href="http://en.wikipedia.org/wiki/Stock_(food)" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Stock (food)">stock</a>, and traditionally <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Simmer" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Simmer">simmered</a> in the animal's <a href="http://en.wikipedia.org/wiki/Stomach" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;">stomach</a> for approximately three hours. Most modern commercial haggis is prepared in a <a href="http://en.wikipedia.org/wiki/Casing_(sausage)" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Casing (sausage)">casing</a> rather than an actual stomach.</span><br />
<span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 19px;">OK they both look kind of nasty, but at least scrapple doesn't have livers, lungs, and suet. Do you know what suet is??</span></span><br />
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<span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">Fortune cookies were first made in California as an added sweet surprise at the end of a Chinese meal.</span><br />
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<span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">Chop Suey is leftover Chinese food. In China, when there were lots of leftover meats, noodles, and vegetables, they would throw into a wok and TA DA-a meal. In Chinatown in California, Americans people wanted Chop Suey as there mainstay of Chinese cuisine, not the traditional Chinese fare such as dumplings, won ton soup, etc. So Chop Suey was at that time the most sought after Chinese food by locals, not Chinese folk. The other advantage of Chop Suey: very affordable take out!</span>Chef Kit at the Passhttp://www.blogger.com/profile/03857775927468694141noreply@blogger.com0