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FOOD FUN: Lucky Charms Pudding Parfait

Lucky Charms Parfait

Lucky Charms Parfait for St. Patrick’s Day. Photo courtesy Elegant Affairs Caterers.

 

We love this idea from Elegant Affairs Caterers: a St. Patrick’s Day dessert or snack with Lucky Charms!

Just use a green filling layer: pistachio Jell-O pudding, vanilla pudding or whipped cream tinted green, mint chip ice cream, etc.

RECIPE: LUCKY CHARMS PARFAIT FOR ST. PATRICK’S DAY

Ingredients

  • Cake layer: brownie or chocolate cake cubes, crushed chocolate cookies or non-chocolate alternative
  • Filling layer: green pudding, whipped cream, ice cream
  • Optional: chocolate sauce or other dessert sauce
  • Garnish: Lucky Charms cereal
  • Optional garnish: gold foil chocolate coins
  •  
    Preparation

    1. PLACE the optional chocolate coin at the bottom of a sundae or parfait dish. You can use any other glass vessel, from a mug to a goblet wine glass.

    2. ALTERNATE layers of cake, filling and optional dessert sauce.

    3. GARNISH and serve.

     
    This is not just kid stuff. Adults will love it, too: It’s magically delicious!

     
      

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    RECIPE: Korean Spaghetti & Meatballs

    Korean Meatballs

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/rice noodles indochine kitchen 230r

    Peacock Rice Spaghetti

    Top: Spicy Korean meatballs from Noodles & Company. Center: Cooked rice noodles from Indochine Kitchen. Bottom: Peacock Brand rice noodles, one of our favorites.

     

    March 9th is National Meatball Day. Suggestion: Try something different, instead of the very familiar Italian-American pork blend meatballs with tomato sauce and Parmesan cheese.

    How about a Korean interpretation of Meatballs & Spaghetti? The meatballs are flavored with spicy gochujang sauce (pronounced Go-CHOO-jang); the spaghetti is made from gluten-free rice noodles.

    The meatball and sauce recipes are from Executive Chef Nick Graff of Noodles & Company. THE NIBBLE put them together rice noodles to create the Meatballs & Spaghetti. The substitutions are:

  • Korean BBQ sauce instead of tomato sauce
  • Rice noodles instead of wheat noodles
  • Shredded basil or chopped cilantro instead of grated cheese
  •  
    Don’t want spicy Korean meatballs? Try this Italian-influenced veal meatball recipe.
     
    RECIPE: KOREAN MEATBALLS & SPAGHETTI

    Ingredients For 32 One-Ounce Meatballs

  • Korean BBQ sauce (recipe below)
  • Meatballs (recipe below, or use your favorite recipe)
  • Rice noodles (spaghetti or vermicelli—Peacock Brand rice noodles are available at Amazon, Walmart, Wegmans and retailers nationwide)
  • Garnish: black and white sesame seeds, fresh basil chiffonade or cilantro
  •  
    Ingredients For The Meatballs

  • 1 pound ground chicken
  • 1 pound ground beef
  • 2 eggs
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  •  
    Ingredients For The Korean BBQ Sauce

  • 1 teaspoon fresh ginger, peeled & minced
  • 4 cloves fresh garlic, minced
  • 1 cup soy sauce
  • ¾ cup brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon gochujang sauce/paste (or more to taste)
  • 1 teaspoon red chili flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  •  
    Preparation

    1. MAKE the meatballs: Preheat the oven to 350°F. Mix the ground chicken and beef with the eggs, salt and white pepper. Portion and roll into 1 ounce-size balls (the size of golf balls) and place on an oiled sheet pan. Bake for about 20 minutes.

    2. MAKE the BBQ sauce. Place the ginger, garlic, soy sauce, brown sugar, rice wine vinegar, sesame oil, gochujang paste and red chili flakes in a pan and bring to a boil. Meanwhile…

    3. WHISK the cornstarch and water together in a small bowl and add to boiling sauce. Stir until thickened. Reduce heat to medium and simmer for 5 minutes. Add the heated meatballs and toss to coat completely with the sauce.

    4. COOK the rice noodles according to package directions, while the BBQ sauce is coming to a boil.

    5 COMBINE the spaghetti, meatballs and sauce, garnish and serve.

     
      

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    FOOD “HOLIDAY”: Caffeine Awareness Month

    Coffee Cup & Beans

    Cold Brew

    Top: People with no conflicting conditions can enjoy coffee 4 cups of brewed coffee daily. Want more? Switch to decaf (photo La Panineria). Bottom: Cold brew coffee, growing in popularity, has the most caffeine by a long shot (photo Seaworth Coffee).

     

    March is Caffeine Awareness Month. The National Consumers League (NCL) shared these facts on the world’s most consumed pick-me-up:

  • Caffeine has been consumed by humans for thousands of years. Tea was first consumed in China as early as 3000 B.C.E., and coffee consumption in Ethiopia appears to have commenced in the 9th century C.E.
  • Caffeine is found naturally in more than 60 plants. It is also produced synthetically and added to products including soft drinks and energy drinks. The actual source of caffeine—natural or synthetic—does not matter to performance or health.
  • Six beverages contain natural caffeine. Can you name them? The answers are below.
  • We are a nation of caffeine consumers. Some 85% of Americans drink at least one caffeinated beverage per day.
  • The caffeine intake of American adults ranges from 110 mg/day (for women ages 19-30) up to 260 mg/day (for men ages 51-70). National caffeine intake has remained steady over the past decade. It is much higher in the world’s top caffeine-consuming nations: Sweden, Norway, Denmark, and the Netherlands.
  • Most caffeine intake in the U.S. comes from coffee, tea and soda. Caffeine is sometimes found in surprising places like orange soda, lemonade and enhanced water beverages. Read the labels!
  • Moderate coffee consumption—up to 400 mg/day of caffeine—can be part of a healthy eating pattern, according to the recently released 2015-2020 U.S. Dietary Guidelines. This amount has also been found to be safe by Health Canada and the European Food Safety Authority.
  • Here’s what 400 mg of caffeine comprises:
  • – 16.6 servings of green tea (24 mg caffeine/8 fl. oz.)
    – 11.5 servings of a cola soft drink (average 35 mg caffeine/12 fl. oz.)
    – 8.5 servings of black tea (47 mg caffeine/8 fl. oz.)
    – 5 servings of Red Bull energy drink (80 mg caffeine/8.4 fl. oz.)
    – 4.2 servings of regular brewed coffee (95 mg caffeine/8 fl. oz.)
    – 2.2 servings of coffee house coffee (180 mg caffeine/8 fl. oz.)
    – 2 servings of 5-Hour Energy (200 mg caffeine/2 fl. oz.)
    – 1 serving of 10-Hour Energy shot (422 mg caffeine/2 fl. oz.)

     

  • Amounts of caffeine in cold-brew coffee can be astonishing: as much as 2,160 mg of caffeine in a 32 fl. oz. bottle, or 540mg per eight-ounce cup. It equates to about 23 cups of home brewed coffee, 62 cans of cola or 45 cups of black tea.
  • Scientific consensus is that everyone is different when it comes to the effects of caffeine. Children and teens should generally consume less caffeine due to their lower body weights.
  • Moderate caffeine consumption in healthy adults is not associated with an increased risk of major chronic diseases (e.g., cancer, heart disease) or premature death, according to the Dietary Guidelines.
  • The Dietary Guidelines are silent on most population groups, but advises that pregnant women, those who may become pregnant, and those who are breastfeeding should consult their health care providers for advice concerning caffeine consumption.
  • Dogs, cats, and birds cannot metabolize caffeine, so don’t feed them chocolate or anything else with caffeine.
  •  

    LABELS DON’T TELL ALL

    The FDA currently requires food labels to disclose added caffeine as an ingredient, but the label is not required to provide the amount of added caffeine or to list natural caffeine.

    As a result, very few products voluntarily list the total amount of caffeine they contain; although some companies, like Red Bull and Monster, and some soft drinks, provide this information voluntarily.

    The NCL is an advocate for transparency. To be able to moderate their intake, says the organization, consumers need to know how much caffeine is in the foods and beverages they consume.

    The NCL believes that all products containing caffeine should declare the amount of caffeine per serving-and per container-on the label—and we agree.
     
    And The Answers Are…

     

    Hot Chocolate With Marshmallows

    Not so innocent: Cacao beans, and the cocoa powder made from them, contains caffeine. Photo courtesy La Panineria.

     
    The six foods/beverages that contain natural caffeine are: cacao/cocoa, coffee, guarana, the kola nut, tea (black, green or white Camellia sinensis but not herbal tea, which has no caffeine) and yerba maté.

      

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    RECIPE: Tricolor Jello Fingers For St. Pat’s, July 4th, Halloween, Christmas & More

    Green Jello Squares

    Jell-O Treats

    Tricolor Jello Mold

    Top: St. Patrick’s Day themed Jell-O from TheModernRoost.com used food color to create the darkest green layer. Center: The recipe for this Halloween Jell-O from SomethingNewForDinner.com. Bottom: Christmas Jell-O from Due Forni | Las Vegas.

     

    You’re never to old to enjoy a fancy Jell-O dish. Call it retro, call it Jell-O art; just call it to the table.

    Multi-layer jello finger food (no fork or spoon required), called finger Jell-O, ribbon Jell-O or Jell-O squares, is the type of food fun that the family can look forward to with each holiday. Simply match the colors to the occasion.

    You can make as many layers, and as many colors, as you like. The Pioneer Woman makes an even snazzier version. So does the Brown-Eyed Baker.

    You can slice this into what is known as “finger Jello,” because you can pick it up and eat it with your fingers. Extra gelatin is added to the Jell-O to create a firm texture.

    You can make it in any colors; for example:

  • Green and white for St. Patrick’s Day (one layer of Lime Jell-O, one layer of Melon Jell-O)
  • Red white and blue for Memorial Day and Independence Day
  • Blue and white for Chanukah
  • Orange and Peach or Black Cherry for Halloween
  • Black Cherry red and Raspberry red for Valentine’s Day
  • Team colors for the Super Bowl (use food color to tint as needed)
  •  
    Check out the different flavors and colors of Jell-O.
     
    You can make a diet version with sugar-free Jell-O, and swap the sweetened condensed milk for evaporated milk that you sweeten with a non-caloric sweetener.

    RECIPE: JELL-O SQUARES

    In this recipe, adapted from Taste Of Home, the Jell-O is firmed into “finger Jell-O” or “Jell-O squares” with the addition of extra gelatin. Prep time is 30 minutes, plus 90 minutes chilling/firming time.

    Make the recipe on a day when you can let each mixture come to room temperature at its own pace, and firm up each layer in the fridge for more than 30 minutes. Don’t skimp on the cooling and firming times, or you won’t be pleased with the results.
     
    Ingredients For 32 Pieces

  • 1 box (6 ounces) Lime Jell-O
  • 1 box (6 ounces) Melon Fusion Jell-O
  • 4 envelopes unflavored gelatin
  • 1 can (14 ounces) sweetened condensed milk
  • Boiling water, cold water
  • Preparation

    1. SPRAY a 9×13-inch baking pan (ideally Pyrex) with nonstick spray.

    2. MAKE the bottom layer: In a medium bowl, mix the green Jell-O with 1 envelope of the unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Cool to room temperature and pour into the pan. Refrigerate for 30 minutes or longer, until firm.

    3. MAKE the center layer: In a clean bowl, mix the sweetened condensed milk with 1 cup boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over ½ cup cold water. Let the gelatin stand for 4 minutes and then add ½ cup boiling water to dissolve it. Add to the condensed milk mixture and stir to combine. Cool to room temperature and pour over the bottom layer. Refrigerate for 30 minutes or longer, until firm.

    5. MAKE the top layer. In a medium bowl, mix the red Jell-O with 1 envelope of the unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Cool to room temperature and pour over the middle layer. Refrigerate for 30 minutes or longer, until firm.

    6. SLICE into individual pieces, plate and serve.

     

    THE HISTORY OF JELL-O

    Gelatin (also spelled gelatine) has been made since ancient times by boiling animal and fish bones. Aspic, a savory, gelatin-like food made from meat or fish stock, was a French specialty centuries before the dawn of commercial gelatin. It was very difficult to prepare, relying only on the natural gelatin found in the meat to make the aspic set.

    Powdered gelatin was invented in 1682 by Denis Papin. But the concept of cooking it with sugar to make dessert dates to 1845 and an American inventor named Peter Cooper. Cooper patented a dessert product that was set with gelatin, but it didn’t take off.

    In 1897, Pearle Wait, a carpenter in Le Roy, New York (Genesee County), experimented with gelatin and developed a fruit flavored dessert which his wife May named Jell-O. The first four flavors were orange, lemon, strawberry and raspberry.

    Wait tried to market his product but lacked the capital and experience. In 1899 he sold his formula to a townsman and manufacturer of proprietary medicines, Orator Frank Woodward, for $450. The Jell-O itself was manufactured by Andrew Samuel Nico of Lyons, New York.

    Alas, sales were slow and one day, Wait sold Sam Nico the business for $35. In 1900, the Genesee Pure Food Company promoted Jell-O in a successful advertising campaign, and by 1902 sales were $250,000. In 1923 the owners created the Jell-O Company, Inc., which replaced the Genesee Pure Foods Company. The purpose was to protect the Jell-O trade name and to keep it from becoming a generic term.

    That same year, the Jell-O Company was sold to the Postum Cereal Company, the first subsidiary of a large merger that would eventually become General Foods Corporation. Lime Jell-O was introduced in 1930.

     

    Old Strawberry Jello Box

    Strawberry Jello Box

    Top: A box of strawberry Jell-O from the 1890s, courtesy eBaumsWorld.com. Bottom: Strawberry Jell-O today. Photo courtesy Kraft Foods.

     

    Today Jell-O is manufactured by Kraft Foods, a subsidiary of Phillip Morris, which acquired both Kraft and General Foods in the 1980s and ultimately merged the two companies. There’s a Jell-O Gallery Museum in Le Roy, New York.

      

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    FOOD FUN: Fried Chicken Sandwiches & New Combinations

    Fried Chicken Sandwich

    Chicken & Waffle Minis

    Top: Trending now, the “gourmet” fried chicken sandwich. This one is from Shake Shack. Bottom: Hold the bun and do something special, like the fried chicken with micro corn muffins and honey butter (for the chicken, not the biscuits) at Honey Butter Fried Chicken | Chicago.

     

    According to Flavor & The Menu, a trends magazine for chefs, a new wave of fried chicken is popping up from coast to coast.

    Much of it is in the form of a gourmet fried chicken sandwich: brined, deftly seasoned, often with antibiotic-free chickens sourced from family farms. It’s a far cry from Chick-Fil-A.

    “Gourmet” (our word) doesn’t refer to an elegant ambiance or fancy plating. Rather, it’s an approach to fried chicken that uses top ingredients, including interesting buns and condiments.

    THE NEW TAKE ON FRIED CHICKEN

  • In Manhattan, food trendsetter David Chang has opened Fuku, with a focus on fried chicken sandwiches. For his Spicy Fried Chicken Sandwich, chicken thighs are marinated in habanero purée, coated in buttermilk, dredged in a spice blend, fried, then placed inside a steamed potato roll with pickles and Fuku butter (butter spiked with fermented chickpeas).
  • For a limited time, Shake Shack, with multiple locations in New York and elsewhere, is offering Chick’n Shack, a crispy hormone-free, antibiotic-free, cage-free chicken breast sandwich with lettuce, pickles and buttermilk mayonnaise on a potato roll (top photo).
  • Honey Butter Fried Chicken in Chicago double-batters buttermilk fried chicken and tops the crispy skin with smoked paprika salt. The chicken is served with honey butter to slather on the chicken, as well as teeny corn muffin bits (second photo).
  • At The Crack Shack in San Diego, fried chicken is served with global-accented sauces such as harissa chimichurri and kimchi barbecue. The sandwich is served on a house-baked English muffin.
  • At Birds & Bubbles on New York’s Lower East Side, the Chicken & Egg Biscuit is marinated in buttermilk and served with deviled egg sauce and a dill pickle. You can also have Birdies In A Blanket, a re-imagined approach to chicken and waffles. The chicken is coated in waffle batter before frying. Out of the fryer, it’s then sprinkled with powdered sugar and cinnamon. (What, no maple syrup?)
  • At Arlen’s Chicken in Evanston, Illinois, a bucket of small pieces of fried chicken comes with either potato tots or crispy biscuits and a choice of three sauces: honey butter, Sriracha honey or Oh So Hot (which includes Scotch bonnets, ghost peppers and red finger chiles). The sandwich version starts with a toasted housemade biscuit, topped with cheddar cheese, a fried chicken thigh, sauce, bread-and-butter pickles, lettuce and tomato. With deference to fried chicken lovers who still want something good-for-you, you can have your chicken and sauce served atop a green salad.
  •  
    Read the entire story at GetFlavor.com.

    Then, give some thought to your own perfect fried chicken sandwich or other “re-imagining.”

     
      

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    TIP OF THE DAY: Plan Something Special For St. Patrick’s Day (45+ Recipes!)

    It’s March first, and that means one thing in our home: Do we want to have a St. Patrick’s Day party?

    If so, should it be dinner for eight of classic Irish dishes or very modern ones (corned beef and cabbage egg rolls and tacos, Guinnesss Stout floats); an after-work cocktail hour with green cocktails; an Irish beer or Irish whiskey tasting with Irish cheeses; or Irish-themed desserts for our sweet-toothed friends, served with coffee, Irish tea and Irish Coffee?

    Note that “Irish-themed” comprises any authentic Irish food, or anything colored green, from Appletinis and Broccoli Salad to Chocolate Mint ice cream, to a anything containing Irish spirits: Guinness and other Irish beers, Irish cream liqueur and Irish whiskey.

    While we mull it over, we sorted through these recipes. As you peruse them, think of what you might like to do.

    IRISH-THEMED BREAKFAST

  • Avocado & Sour Cream On Toast
  • Corned Beef Hash (With Poached Eggs)
  • Irish Breakfast Tea
  • Irish Soda Bread
  • Irish Soda Muffins
  •  
    IRISH-THEMED COCKTAILS

  • Absinthe, The “Green Beast”
  • Appletini
  • Champagne & Oysters
  • Emerald Isle With Pressed Green Juice
  • Irish Coffee Shots
  • Peppermint Paddy Martini
  • Pot O’ Goldtini
  • The Shamrocker (Bright Green)
  • The White Irishman (A White Russian Variation)
  •  
    IRISH-THEMED LUNCH & DINNER RECIPES

  • Avocado Potato Salad
  • Broccoli Salad
  • Corned Beef & Cabbage Egg Rolls
  • Corned Beef & Cabbage Potato Salad
  • Green Deviled Eggs
  • Green Lasagna Or Any Pasta With Pesto
  • Guinness Fish & Chips
  • Guinness-Marinated Corned Beef & Cabbage
  • Lamb Kabobs With Guinness Marinade
  • Leafy Greens
  • Potato-Rosemary Rolls
  • Slow Cooker Beef Stew
  • Warm Spinach Mascarpone Dip
  •  
    IRISH-THEMED DESSERTS

  • Green Cheese With Green Fruits (Granny Smith Apples, Grapes, Green Pears, Kiwi)
  • Grasshopper Pie
  • Green Macarons
  • Green Mint Cheesecake Bars
  • Green Ombre Layer Cake
  • Green Velvet Cupcakes
  • Guinness Chocolate Cupcakes
  • Guinness Chocolate Mousse
  • Irish Cheese Plate
  • Irish Cream Liqueur Cheesecake
  • Irish Cream Swirl Brownies
  • Upside-Down Irish Whiskey Cake
  • Shamrock Cupcakes With Green Jelly Beans
  •  
    IRISH-THEMED SNACKS

  • Apple Leprechaun For Kids
  • Cheddar & Bacon Guacamole
  • Green Marshmallows
  • Green Mint Milkshake
  • Leprechaun Gingerbread Men
  • Matcha Shortbread Cookies
  • Microwave Kale Chips
  • Shamrock Cookies
  •  

    Green Deviled Eggs

    Irish Soda Bread

    Irish Cheddar

    Guinness Float

    Corned Beef & Cabbage

    Green Ombre Cake

    See captions and photo credits at the left, below.

    _______________________________
    PHOTO CAPTIONS
  • Top: Green Deviled Eggs from the California Avocado Commission.
  • Second: Irish Soda Bread Recipe from The Baker Chick.
  • Third: Irish Cheddar from Murray’s Cheese.
  • Fourth: Guinness Float from R Lounge | Times Square.
  • Fifth: Guinness-Marinated Corned Beef & Cabbage from Justin O’Connor | Guinness Storehouse | Dublin.
  • Bottom: Green Ombre Layer Cake from McCormick.
  •   

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    FOOD FUN: Three Crusts In One

    3 in 1 Pie Crust

    Why not make your pie or cheesecake with three crusts, with this idea from Reynolds Kitchns?

     

    Can’t decide which type of crust you want on your pie or cheesecake?

    Use two or three different crusts!

    This idea is from Reynolds Kitchens, which used gingersnap, chocolate wafer and vanilla wafer crumbs in one crust: something for everyone.

    Whenever you have a recipe with a cookie crust, try it with your own two or three favorite cookie types.

    We did, and decided we like chocolate cookie crust with a plain cheesecake (and even with a fruit topping), and gingersnap crust with a pumpkin cheesecake.

    That’s the way the cookie crumbles.

    Don’t you just love food fun?

     

     
      

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    RECIPE: Surf & Turf Bloody Mary

    We found this Fully Loaded Bloody Mary at The Wayfarer, in the heart of New York City.

    Because it features both bacon and shrimp garnishes, and because February 29th is National Surf & Turf Day (January 1st is National Bloody Mary Day), we’ve renamed it the Surf & Turf Bloody Mary. There are so many nibbles in the drink that it could also be called the Appetizer Mary.

    To add even more taste consider flavored vodka: bacon, cucumber, lemon or lime. We also use chipotle hot sauce instead of the standard heat.

    If you prefer other clear spirits to vodka, make a Bloody Caesar with gin or a Bloody Maria with tequila.

    And, you can vary the surf and turf: Instead of the bacon strip and “appetizer” cocktail pick, substitute a cocktail pick of steak cubes. Any other meat or poultry from the “turf” also works.

    We have quite a few additional options below.

    THE SURF & TURF BLOODY MARY

    Ingredients Per Drink

  • 2/3 cup Bloody Mary mix (our own recipe is below)
  • 2-3 ounces vodka
  • Celery stalk, green onion (scallion) or fennel stalk
  • Dill pickle or cucumber spear, halved
  • Cooked shrimp
  • Crisp bacon strip
  • Cocktail pick: olive, cocktail onion, cheese cube, etc.
  •  
    THE NIBBLE’s Bloody Mary Mix Ingredients

  • 2/3 cup top-quality tomato juice (our favorite is Knudsen’s)
  • 1 teaspoon prepared horseradish
  • 6 shakes hot sauce (or chipotle hot sauce)
  • 1 teaspoon Worcestershire sauce
  • Juice of 1/2 large lime or medium lemon (about 1 tablespoon)
  • 1/8 teaspoon celery salt*
  • 1/8 teaspoon freshly-ground black pepper
  • Optional: fresh dill
  •  
    Ingredients For Cocktail Pick

    Go to the nearest olive bar for the olives and cocktail onions. It may also have gherkins and peppadews.

  • Cheddar cube (we use Beecher’s Flagship (aged Cheddar)
  • Cocktail onion
  • Mini gherkin
  • Olive
  • Pepppadew
  • ____________________
    *If you only have celery seed, you can make your own celery salt with the recipe that follows.
     
    RECIPE: CELERY SALT

    You can buy celery salt, but homemade, without the caking agents, is so much better. We use celery seed far more often than celery salt, so it’s also fresher than a pre-ground, pre-bottled version. And it’s so easy.

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/fully garnished thewayfererNYC 230

    Surf & Turf

    Crab Legs Surf & Turf

    Shrimp Surf & Turf

    Top: The Surf & Turf Bloody Mary at The Wayfarer | NYC. Second: The classic lobster tail and fillet mignon from Mackenzie Ltd. Third and Fourth: Switching the lobster for crab legs or shrimp at Ruth’s Chris Steak House.

     
    Ingredients

  • 2 tablespoons ground celery seed (or grind whole celery seed)
  • 2 tablespoons sea salt or kosher salt
  •  
    Preparation

    1. SIFT the celery seed and salt together, into a bowl. Add the combined seasoning to a food processor or spice grinder. You can use a coffee grinder, but first grind white rice in it to eliminate the coffee particles.

    2. STORE the remainder in an airtight container.
     
    MORE INTERPRETATIONS OF SURF & TURF

  • Surf & Turf History Plus Combinations Beyond Steak and Lobster
  • For Breakfast Or Lunch: Surf & Turf Eggs Benedict Recipe
  • The New Surf & Turf, Including Surf & Turf Sushi Roll, Lobster Roll or Clam Roll With Bacon, and 15 More
  • Beef Carpaccio or Steak Tartare Surf & Turf Recipe
  •   

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    TIP OF THE DAY: Fritos Chili Pie For National Chili Day & The Oscars

    Frito Chili Pie Recipe

    Chili In Mason Jar

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/frito pie realmomkitchen 230

    Top: Frito Chili Pie from Frito-Lay. Center: Country Living Magazine suggests making individual servings in Mason jars. Bottom: RealMomKitchen.com made the prettiest version.

     

    Back in 2012, Fritos set the Guinness World Record for the largest-ever Frito Chili Pie: 1,300 pounds of Fritos, chili and cheese.

    For February 28th, National Chili Day, consider recreating the recipe, scaled down to human size.

    Prep time is 5 minutes. It’s comfort food you can make during the commercial breaks during tonight’s Oscars.

    If you want to make your own chili, great; but you’ll be spending more than 5 minutes.

    A bonus for corn chip lovers: There’s also a National Tortilla Chip Day on February 24th (that’s two celebrations in one week!).

    RECIPE: FRITO CHILI PIE

    Ingredients For 4 Servings

  • 1 large bag Fritos Corn Chips (substitute tortilla chips—the difference)
  • 1 can chili with beef (15 ounces, with or without beans)
  • 1 bag (8 ounces) shredded Cheddar or other cheese
  • Garnishes: chopped scallions or red onion, chopped tomatoes, fresh cilantro, shredded lettuce, sliced jalapeños and/or sour cream
  •  
    Preparation

    1. PREHEAT the oven to 350°F.

    2. SPREAD the corn chips evenly over the bottom of an oven-safe serving dish or pie plate (preferably glass). Heat the chili and pour it evenly over corn chips.

    3. SPRINKLE the cheese over the top and pop the pie into the oven to melt the cheese. Remove from the oven, add the garnishes and serve immediately with a serving spoon. Give soup spoons to the participants as well as forks.
     
    Want a vegetarian or vegan recipe? Use all-bean chili, or try this recipe, which substitutes tofu for the beef.

     
    FRITO CHILI PIE HISTORY

    The Fritos brand was born in 1932 when Elmer Doolin of San Antonio, Texas purchased a corn chips recipe from a local producer. He made the first Fritos brand chips in his mother’s kitchen.

    The popularity of the corn chips snack was catapulted in 1961, when Doolin joined forces with H.W. Lay & Company to create Frito-Lay.

    To help sell more product, Doolin’s mother, Daisy Dean Doolin, created recipes using Fritos as a recipe ingredient. She created the now-famous Fritos Chili Pie.

     
    FRITOS PIE VARIATIONS

    Fritos Chili Pie is so popular that it has its own website, FritosPieRemix.com.

    If it looks like you’ve landed on You Tube, that’s because you have: The site is a collection of videos demonstrating different recipes with, among other ingredients, ahi tuna, black beans, cole slaw, cranberries, cream cheese, curry, eggs, elbow macaroni, grits, horseradish, peanut butter, pineapple, potato chips, pork and beans, pumpkin, ramen noodles, spinach and tofu… and applesauce, caramel, chocolate and ice cream!
     
      

    Comments

    RECIPE: Strawberry Thyme Ice Cubes

    Strawberry Ice Cubes

    Strawberries In Colander

    Top: Strawberry ice cube, a recipe from
    Shari’s Berries. Bottom: Beautiful berries
    from the California Strawberry Commission.

     

    It’s National Strawberry Day. You can have a classic bowl of strawberries and cream, or eat your berries plain. And we have lots of strawberry recipes below, from cocktails and salads to (of course) desserts.

    To start the celebration, here’s a fun and tasty recipe from Shari’s Berries: Strawberry Thyme Ice Cubes.

    Use them in cocktails, iced tea, punch bowls, sparkling water, water pitchers or soft drinks like Ginger Ale, 7-Up and Fresca.

    RECIPE: STRAWBERRY THYME ICE CUBES

    Ingredients

  • Large silicon ice cube tray*
  • 18† medium-sized fresh strawberries
  • 6 sprigs of fresh thyme (substitute basil chiffonade)
  • Mortar and pestle
  • Water
  • _____________________
    *The larger the cubes, the more slowly they melt.

    †The number will vary based on the size of strawberries available, and how many ice cubes you’d like to make.
     
    Preparation

    1. MUDDLE the strawberries with a mortar and pestle. Distribute evenly so each section of the ice cube tray is filled 2/3 with muddled berries. Each cube requires 2-3 berries.

    2. FILL the ice cube sections the rest of the way with water, and top with a sprig of fresh thyme. Freeze 4-5 hours.
     

    MORE STRAWBERRY RECIPES

    Beverages & Cocktails

  • Strawberry Basil Gimlet
  • Strawberry Egg Cream
  • Strawberry Margarita
  • Strawberry Mojito
  •  
    Breakfast

  • Strawberry Banana Pancake Stack
  • Strawberry Yogurt Parfait
  •  
    Desserts

  • Angel Food Cake With Strawberry Glaze
  • Cheesecake Stuffed Strawberries
  • Easy Strawberry Sorbet
  • Strawberry Cheesecake Topping
  • Strawberry Cream Pie
  • Strawberry Ice Cream Cake
  • Strawberry Shortcake With Yellow Cake
  • Strawberry Shortcake With Biscuits
  • Strawberry Parfait
  • Strawberry Sundae
  •  

    First Courses & Mains

  • Chilled Strawberry Soup
  • Green Salad With Strawberries
  • Strawberries marinated in Grand Marnier or other orange liqueur
  • Strawberry-Orange Pasta Salad
  • Strawberry gastrique (sauce) sweet-and-sour sauce
  •  
    Snacks

  • Crunchy Strawberry Ice Cream Sandwich
  • Strawberry & Brownie Skewers
  • Strawberry Cheesecake Frozen Pops
  • Strawberry Margarita Ice Pops
  • Strawberry Shortcake Ice Cream Sandwiches
  •  
    STRAWBERRY TRIVIA

  • Strawberries are native to the temperate regions of the Northern Hemisphere.
  • Strawberries are the only fruit with seeds on the outside.
  • The strawberry is not a true berry, but what is known as an aggregate accessory fruit: The fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries. Each “seed” (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.
  • Strawberries do not reproduce with their seeds, but via long shoots of new growth.
  • The most widely held view of the origin of the name is that the berries are “strewn” about on the plants. The name “strewn berry” evolved into “strawberry.”
  • The strawberry belongs to the botanical genus Fragraria, which is in the rose family, along with apples and plums. The name of the scientific classification was derived from the Old Latin word for fragrant. The garden strawberry is Fragaria × ananassa.
  • The garden strawberry was first bred in Brittany, France, in the 1750s as a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile in 1714.
  • Strawberries are the first fruit to ripen in the spring.
  •  

    Strawberry Mojito

    Strawberry Ice Cream Sandwiches

    Top: Strawberry Mojito (photo Hard Rock Cafe). Bottom: Strawberry Ice Cream Sandwiches (photo Pillsbury).

     
    How will you enjoy strawberries today?

      

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