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notifychill4-blog · 6 years ago

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These enormous chocolate ‘Game of Thrones’ dragon eggs are like a fantasy

Fans of HBO’s hit fantasy show “Game of Thrones” know that winter is coming. And British fans who use the food-delivery service Deliveroo can now order white-chocolate dragon eggs to chomp while they watch the long-awaited final season.

How Much Candy Should You Really Allow Your Kids Per Day?

If you’ve watched the show, you know that Daenerys Targaryen (Emilia Clarke) received three dragon eggs as a wedding gift when she married Khal Drogo (Jason Momoa, aka Aquaman, aka one of the hottest actors around). And speaking of hot, the eggs and Daenerys all survive Drogo’s funeral pyre, and the heat helps the supposedly petrified eggs hatch into three dragons – Drogon, Rhaegal, and Viserion.

“Easter is coming and so is the final series of our favorite blood-soaked romp,” Joe Groves of Deliveroo said in a statement. “We see huge spikes of orders around season premieres and finales and we thought what better way to celebrate hardcore fans than with these amazing scaley creations.”

The eggs are made of fairtrade white chocolate and are hand-painted in three different color patterns to look like the three eggs from the show. They’ll be offered in a special Deliveroo temporary section called The Hatchery. The eggs will be here only for one week, from April 14, which is the day the show’s eighth and final season comes to HBO, through Easter Sunday, April 21. And they’re huge – 2.2 pounds (1 kilo) and 7.8 inches (20 cm) high.

And you don’t need to have a treasure chest of gold dragons or silver stags (money in Westeros) – the eggs are only 80 pence apiece (about $1.05 in U.S. money). But you do have to be in a Deliveroo delivery area in London, Manchester and Leeds, which lets us non-Brits out.

This isn’t the first time Deliveroo has made a culinary trip to Westeros. In 2017, the site partnered with Ben Hawkey, the actor who played Arya Stark’s friend, baker Hot Pie, and sold Direwolf-shaped loaves of bread. While Americans might be out of luck with the dragon eggs, maybe the “Game of Thrones” Oreos will soothe their Yankee stomachs. And while they await season eight, fans can check out the best food moments in Game of Thrones so far.

Source: https://www.thedailymeal.com/deliveroo-chocolate-game-of-thrones-dragon-eggs/030819

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notifychill4-blog · 6 years ago

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Crock Pot Monkey Bread

It has been hovering around 100°F here in Minnesota for the past few days. This is what I consider August weather and I’m not accustomed to giving up my oven quite so early in the season, but alas, it is just too hot to turn it on. However, it didn’t stop me from making Monkey Bread. I just threw the pan of cinnamon sugar coated brioche in my crock pot and let it slowly “bake” until I had perfect Monkey Bread. We’ve been baking Five Minute Bread in a crock pot for years, thanks to a request from one of our readers. We were super skeptical at first, but were happily proven wrong and have been doing it ever since. It’s a brilliant way to avoid turning on the oven in the heat of summer, but it is equally useful at the holidays when the oven is in constant use and you still need to bake those holiday buns.

The caramel, sticky goodness of Monkey Bread is perfect for the crock pot, because it doesn’t require a crisp crust and is all the better for having a soft, fluffy texture. I used our classic recipe, but you don’t have to let it rise first, just put the pan in the crock pot, turn it on and let it go. Depending on your slow cooker, it can take anywhere from an hour to 2 hours. just depends on the power of your machine and size of the pan.

Crock Pot Monkey Bread (one recipe, two ways to bake)

1 pound brioche, challah or any other enriched dough from The New Artisan Bread in Five Minutes a Day.

1 stick (4 ounces) unsalted butter, melted

1 cup sugar

1 1/2 tablespoons cinnamon

1/8 teaspoon salt

You can watch a video of me making this Monkey Bread on our @breadin5 instagram account.

Butter an 8-inch cake pan (see picture below) or three 16-ounce ramekins (I used Charlotte Molds, but any heat proof ramekin will do)

Sprinkle the surface of your dough with flour and take out a 1 pound (grapefruit size) piece.

Divide the dough into about 32 pieces, as even in size as possible, but perfection is not needed here.

Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of flour.

Combine the sugar and cinnamon in a bowl. Drop the dough balls into the melted butter, then the bowl of cinnamon sugar and roll them around to coat them evenly.

Place the balls in the prepared pan. Place the pan/s in the Crock-Pot, cover and turn it to high.

Leave the crock pot covered until the dough is cooked through and springs back when touched. Unmold the Monkey bread as soon as you take it out or the caramel will harden and make it harder to get out of the pan.

Add ice cream and enjoy!

Source: https://artisanbreadinfive.com/2018/05/31/crock-pot-monkey-bread/

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notifychill4-blog · 6 years ago

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Baked Salmon with Mustard

This baked salmon with mustard recipe will make fish night into something special.

I think we all get bored with the same old boring roasted fish. My baked salmon and asparagus recipe is good (and ZERO Freestyle SmartPoints) BUT it the fish is flavored with lemon, salt and pepper. I happen to love this recipe but not all the time.

In my scintillating and popular post How to Cook Salmon from Frozen, I use lemon, salt and pepper, and a little bit of dill. Neither recipe is very creative but now they are incredibly low in Smart Points.

Most of us already have Dijon mustard in our pantries so this baked salmon is a simple fix for dull salmon. I also like to use spice rubs and blacken the salmon but I don’t do that in the winter because it smokes up my kitchen.

All of my family ate this up without complaint. I bought wild Alaskan Sockeye salmon, which I find at Costco for $9 per pound. It is in the frozen section and comes in 6 ounce fillets which are very handy for a weeknight dinner. I keep a stash of this in my freezer.

I know how expensive sustainable fish is so it is more of a treat than I would like it to be. I happen to love salmon and will eat it poached, smoked, baked, roasted, whatever!!

If you buy farmed Atlantic salmon it is supposed to be grown in an indoor recirculating tank. Since the fish is dead, I can’t ask it where it lived so the next best thing is to look for an Eco-Certification from the Aquaculture Stewardship Council which certifies salmon farms. It is a little blue badge with a check mark.

I did not cook this fish from frozen but I don’t see why it wouldn’t work. I would bake it for about 30 minutes at 400 F with the glaze on. It should be great!!

How do you dress up your salmon?

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Makes 4 servings

1 tablespoon extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice salt and pepper

4 pieces salmon fillet (about 6 ounces each), with skin

Heat the oven to 425 degrees. In a small bowl, mix the olive oil, Dijon, and lemon juice. Place salmon fillets on a rimmed baking sheet or in a glass casserole with the skin side down. Using a spoon or brush, lather mustard mixture onto the fish and top with salt and pepper. Bake for 6 to 8 minutes until no longer bright red. The fish will be a bright pink and a bit flaky. Serve with a salad or side vegetable.

For one salmon fillet = 259 calories, 14.2 g fat, 2 g saturated fat, 0.3 g carbohydrates, 0.1 g sugar, 33.2 g protein, 0.2 g fiber, 200 mg sodium, 1 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Latest posts by Leigh Anne (see all)

Source: https://www.yourhomebasedmom.com/pumpkin-chocolate-chip-bread/

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notifychill4-blog · 6 years ago

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Instant Pot & Pyrex Companies Are Merging—Here's What It Means for You

The company behind the Instant Pot, the 10-year-old wunderkind appliance that everyone tells you to buy for one reason or another, is merging with Corelle Brands, according to a statement. You might recognize Corelle as the makers of recognizable cookware stalwarts like Pyrex and CorningWare.

The Canadian-born Instant Pot, invented by computer scientist Robert Wang with $350,000 of his own money, has invited sometimes-feverish explorations of the machine’s capabilities since it hit the market in 2010. Can the Instant Pot (whose fans are sometimes called "Potheads") make butter chicken, lava cake, or cornbread? Yes, to all three. (Plus, it comes with accessories.)

Pyrex, meanwhile, has been around since 1915, when Corning, Inc., produced a line of extremely durable and heat-tolerant borosilicate glass cookware and storage items, which later grew to include products made from soda-lime glass.

Though that all sounds very technical, Pyrex has historically had a very stately and cherished role in the American home, good enough for wedding registries and family heirloom-status treasures. Don’t forget that if Midge hadn’t gone to collect her beloved Pyrex from The Gaslight Cafe (for the disastrous second time), she never would’ve had a reason to get onstage and become The Marvelous Mrs. Maisel.

As part of the merger, the Instant Pot’s parent company, Instant Brands, will retain its Ottawa headquarters, with Robert Wang serving as its chief innovation officer. Ken Wilkes, now CEO of Corelle Brands, will serve as the CEO of the newly formed company.

Financial terms of the deal have not been released, but the new company carries a combined value somewhere over $2 billion, reports MarketWatch.

What does all of this mean? First of all, as Instant Brands joins a more established kitchenware company, the Instant Pot will have the potential to reach new fans worldwide.

"We are thrilled to partner with a global market leader in Corelle Brands as we look to embark on our next chapter of strategic growth and expansion," Wang said in a joint statement from the two companies.

At the moment, Instant Brands’ products include several versions and sizes of the Instant Pot, two sous vide immersion circulators, and a blender that cooks.

As for Corelle Brands, the company is happy to continue doing its share of the food prep and storage, whether that means holding your mise en place or being the serveware for your next dinner party. With more sourcing options and a greater supply chain, the merger could, and hopefully does, point to even more ways to accessorize the Instant Pot and expand its everything-but-the-kitchen-sink abilities.

Moreover, the new company is likely to bolster sales of both brands as it moves forward with expansion. An estimated 80 percent of American homes have Pyrex items, while the Instant Pot is in just 20 percent of them. With the support of Corelle, the Instant Pot will be able to reach beyond its fanbase to an even greater demographic of people who might have shied away from high-tech appliances and gadget-y kitchen tools—for example, the type of people who still have old school Pyrex.

We'll wait to see if Instant Pot's popularity (and domination) translates around the world.

Are you an Instant Pot fan? Let us know what you think of the news below!

Source: https://food52.com/blog/23894-instant-pot-pyrex-companies-are-merging-here-s-what-it-means-for-you

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notifychill4-blog · 6 years ago

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ButcherBox’s Ground Beef for Life

Hi everyone, my friends at ButcherBox are offering a special promotion this month and I thought you’d want to hear about it.

All new customers who sign up via this link during the month of September will receive 2 lbs of their 100% grass-fed ground beef for the lifetime of their subscription.

I’ve mentioned ButcherBox several times before on my site, and they’re one of my favorite sources of quality meat. They deliver grass-fed beef (free of hormones and antibiotics), heritage breed pork, and free-range organic chicken directly to your door each month through curated or customizable boxes (complete with recipe cards). Their service is very economical, rounding out to less than $6 a meal. And by taking advantage of this promotion, two extra pounds of ground beef in every box is a pretty sweet bonus.

You may be wondering what to do with yourself, since you’ll be swimming in free ground beef for the rest of your life (well, the life of your subscription). Never fear – here are my eight favorite recipes that use ground beef:

Sukuma Wiki (Kenyan Braised Collard Greens with Ground Beef) Beef Tinaktak (Chamorro Coconut Beef) Spaghetti and Meatballs Keema Matar (South Asian Spiced Mincemeat with Peas) Picadillo Cubano (Cuban Beef Hash) Bobotie (South African Mincemeat and Custard) Köttbullar (Swedish Meatballs) Shepherd’s Pie

Click here to take advantage of this offer, which expires at midnight PST on September 31st, 2018. Enjoy!

Source: https://thedomesticman.com/2018/09/01/butcherboxs-ground-beef-for-life/

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notifychill4-blog · 6 years ago

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Sha Cha Chicken: A 10-Minute Stir-fry

This Sha Cha Chicken recipe is another win for lazy cooks everywhere. Just 9 ingredients and 10 minutes are required to make this dish, but the results are no less impressive. In fact, you’ll be able to make a plate of sha cha chicken faster than your rice cooker can steam rice, so make sure to get your rice going before you start prepping!

(I’ve made that mistake before, and believe me, it is TORTURE waiting for your rice to cook when you’ve got a full wok of deliciousness waiting.)

It took me a little while to warm up to sha cha sauce in general. Sometimes translated as “Chinese BBQ sauce,” sha cha sauce is made from seafood (brill fish and dried shrimp, generally), shallots, garlic, and chilies. It has a faint seafoody air about it that made my formerly seafood-averse self shy away from it (everyone makes mistakes).

But today, it’s one of my favorite things to cook with. This sha cha chicken has a savory, delicious flavor with just a hint of seafood that helps you achieve an intense umami character with very few ingredients and that humblest of proteins––chicken breast.

That said, if you’re not a chicken person, you can also check out our recipe for Sha Cha Beef Stir-fry.

Ok, let’s get on with the recipe!

Start by adding your sliced chicken breast, 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil to a medium bowl. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the chicken until it just turns opaque (it can still be slightly pink).

Remove the chicken from the wok and set aside.

Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute.

Add the garlic, sha cha sauce, and sugar, and fry this mixture for 2 minutes.

Then add the chicken back to the wok along with the scallions and the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.

Serve immediately with steamed rice!

Sha Cha Chicken

This Sha Cha Chicken recipe is another win for lazy cooks––just 9 ingredients and 10 minutes are required to make this stir-fry, but the results are no less impressive.

Author: Sarah

Recipe type: Chicken

Cuisine: Chinese

Serves: 2-4

Ingredients

1 pound boneless skinless chicken breast, thinly sliced (can also substitute boneless skinless chicken thighs)

1 teaspoon soy sauce, plus 1 tablespoon

2 teaspoons cornstarch

Vegetable oil

1-2 tablespoons minced ginger

3 cloves garlic, thinly sliced

2 tablespoons Sha Cha Sauce

2 teaspoon sugar

5 scallions, cut on an angle into 2-inch lengths

Instructions

In a medium bowl, add the sliced chicken breast, 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the chicken until it just turns opaque (it can still be slightly pink). Remove the chicken from the wok and set aside.

Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sha cha sauce, and sugar, and fry this mixture for 2 minutes.

Then add the chicken back to the wok along with the scallions and the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted. Serve immediately with steamed rice!

3.5.3251

Source: https://thewoksoflife.com/2018/08/sha-cha-chicken/

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notifychill4-blog · 6 years ago

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Cinnamon Almond Snowball Cookies

Hey guys! I’m so happy to be back. I’m sharing this recipe from my old iMac which recently experienced a complete hard drive failure or should I say, I recently experienced complete devastation, losing nearly four years of data!

Thankfully, I was able to salvage most of my photos, but I lost all backups of my old websites and recipes. So, if you’ve recently emailed me requesting one, my apologies. I haven’t responded to anyone in over a month!

That said, my old server admin was able to recover an additional backup, so I hope to have access to all those old recipes shortly.

Of course, this couldn’t have happened at a better time with Christmas looming and final grades being due at the college, but all is well. I can’t complain. It was my fault for getting lax on my computer maintenance and backup routines.

Anyway, enough boring excuses as to why I haven’t posted, I’m excited to share this simple cookie idea just in time for the holidays!

I modified a recipe I found in this old cookie cookbook which I love.

As per my M.O., I couldn’t leave the recipe alone. I reduced the sugar, added a splash of extract to intensify the almond flavor, measured out the powdered sugar and weighed the cookie balls so I could calculate the nutritional information with more precision.

I love how simple these cookies are. They only take a few minutes to pull together so you could make them in a pinch for company or that cookie exchange part at the office.

And with no flour or butter, they are gluten and dairy free! Not that I set out to make them that way. They just are.

Prep 10 mins

Cook 12 mins

Total 22 mins

Author Roni Noone

Yield 27 cookies

Cinnamon Almond Snowball Cookies are soft on the inside with a warm, almost gooey, cinnamon center. Gluten-free, dairy-free and only six ingredients!

Ingredients

1 1/2 cups almond flour (168g)

1 tbsp ground cinnamon

1/4 cup granulated sugar (50g)

2 egg whites (fresh, not from the carton)

1/4 tsp almond extract

20g powdered sugar

Instructions

Preheat the oven to 350 degrees

Prepare a cookie sheet with nonstick spray or cover in a layer of parchment.

Mix together the almond flour, sugar, and cinnamon. Set aside.

In another bowl, beat the egg white until they stiffen. You should get peaks when you pull the beaters out.

Fold the almond mixture into the egg whites and add the extract. Once incorporated it will make a fairly firm dough.

Roll the mixture into balls around 10g each. You should get about 27 cookies.

Bake for about 12 minutes. The cookie balls should be firm to the touch but with soft, almost gooey insides.

Let the cookies completely cool. Then add the powdered sugar to a plate and roll the cookie balls around it until covered.

Serve!

Notes

Store these in an airtight container, they will harden after a few days.

These can be frozen for later use!

These aren't super light, per se, but they have a pretty good balance of macros. I like trying to make things that have at least some nutritional value and these are cookies are basically sweetened almonds. Plus, they are super fun for the holidays.

Courses Dessert

Cuisine Any

Nutrition Facts

Serving Size 3 cookies

Amount Per Serving

Calories 156

% Daily Value

Total Fat 10 g

15%

Total Carbohydrates 12 g

4%

Dietary Fiber 2 g

8%

Sugars 9 g

Protein 6 g

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3

Source: https://greenlitebites.com/2018/12/16/cinnamon-almond-snowball-cookies/

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notifychill4-blog · 6 years ago

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Grilled Fish Tacos with Corn and Pepitas

posted by Jaden

Course: Main Course

Cuisine: American

Keyword: fish, taco

Servings: 4 people

Calories: 439 kcal

Author: Jaden

1 1/2 pounds firm fleshed fish fillet 3/4 inch thick (I like grouper or mahi-mahi)

olive oil

3/4 teaspoon garlic salt

1 teaspoon paprika

2 ears corn shucked

2 tomatoes 1/4" dice

2 tablespoons finely chopped cilantro

12 corn tortillas

2 cups shredded cabbage coleslaw mix works well, too

2 limes cut into wedges

1/4 cup pepitas or roasted pumpkin seeds

For the crema sauce

1 cup light sour cream

1/2 teaspoon paprika

1/2 teaspoon garlic salt

1/4 teaspoon ancho chili powder substitute with regular chili powder

Preheat your outdoor grill to medium-high heat.

Roll each ear of corn in a damp paper towel. Microwave 2 minutes. Brush olive oil on each ear of corn.

Brush the fish with olive oil and season with garlic salt and paprika.

In a bowl, stir together the crema sauce ingredients.

Brush the grill grates with some olive oil. We'll grill the corn and the fish at the same time. Add the corn onto the grill (rotate frequently during cooking). Grill the fish for 3 minutes each side, taking care not to overcook the fish. During the last minute of grilling, throw the corn tortillas on the grill, flipping halfway.

Using a serrated knife, cut the kernals off the corn. Assemble tacos with cabbage, a piece of fish, a spoonful of sauce, corn, tomato, a squeeze of lime and a sprinkling of pepitas.

Nutrition Facts

Grilled Fish Tacos with Corn and Pepitas

Amount Per Serving

Calories 439 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 5g 25%

Cholesterol 105mg 35%

Sodium 1033mg 43%

Potassium 949mg 27%

Total Carbohydrates 38g 13%

Dietary Fiber 5g 20%

Sugars 3g

Protein 41g 82%

Vitamin A 16.7%

Vitamin C 26.8%

Calcium 16.1%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://steamykitchen.com/1528-grilled-fish-tacos.html

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notifychill4-blog · 6 years ago

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Coca-Cola Buys Moxie Soda

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Source: https://choice.npr.org/index.html?origin=https://www.npr.org/2018/09/01/643922040/coca-cola-buys-moxie-soda

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notifychill4-blog · 6 years ago

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Watch: This Grill for Making Korean Barbecue at Home Won’t Smoke Out Your Kitchen

New York chef and Kitchen Gadget Test Show host Esther Choi is thrilled about a gadget that could solve the clouds of smoke that fill her kitchen every time she tries to make Korean barbecue at home. “This guy is the newest and the hottest Korean barbecue at-home gadget,” she says. For $175, the KBBQ Electric Grill from Zaigle means that you don’t have to worry about your butane running out while grilling, or the grill even smoking up your kitchen and then your clothes smelling like Korean barbecue until the following day.

Choi is testing the gadget out with short rib, bulgogi (sliced rib eye), and thinly sliced pork belly. “The thing about Korean barbecue is it’s usually a very interactive thing,” says Choi. “Imagine if you had this in the middle of the table [at home] with four of your best friends.”

See more Eater-tested kitchen gadgets and appliances | Follow Eater on YouTube for more videos

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Source: https://www.eater.com/2018/11/24/18106825/korean-barbecue-at-home-no-smoke-video

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notifychill4-blog · 6 years ago

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easy foolproof pie dough

If you eat the filling and leave the thick edge of your pie crust on the plate, you’re making your pie crust wrong. Your pie crust should be crisp, browned, and flaky. Just a little bit sweet so it goes with the fruity filling, rich and buttery. Pie crust isn’t better than the filling, but it isn’t worse either, and every bit of it, including the thick crimped edges, is necessary to balance all the filling.

I’ve tried some of those creative additions (sour cream, vodka), but mostly, I’ve stuck with a traditional crust recipe – butter is cut into flour, salt, and a smidge of sugar, then water is added until it just comes together. But I had a bad habit of adding too much water, so it wasn’t foolproof for me. No one complained; it was still tastier and flakier than a store-bought crust, but it tended to slump when baked.

I don’t consider myself an amateur pie crust maker at this point, but apparently I still needed something foolproof. This recipe solves my problem. The butter is processed into a portion of the flour, not until it’s broken up into pea-sized bits, but until it’s a crumbly, homogeneous mixture. Then the rest of the flour and some water is mixed in.

After resting, the dough rolls out smoothly and trouble-free, without ripping or cracking. You can freeze it either before or after rolling. Then it bakes up golden, puffy, light, crisp. It’s everything you want from a pie crust, just easier to make. It definitely holds its own against any filling.

Easy Pie Dough (not really adapted from The Food Lab)

My butter cubes came straight from the freezer, which might be why it took a lot more than 25 pulses for the dough to form clumps.

2½ cups (12.5 ounces) all-purpose flour 2 tablespoons sugar 1 teaspoon kosher salt 20 tablespoons butter (2½ sticks) cold unsalted butter, cut into ½-inch cubes 6 tablespoons cold water

1. Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse to blend. Spread the butter evenly over flour mix; pulse until no dry flour remains and the dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with the remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer the dough to a large bowl.

2. Sprinkle with the water, then, using a rubber spatula, fold and press the dough until it comes together into a ball. Divide in half and form each half into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before rolling and baking.

Save

Source: http://www.crumblycookie.net/2016/11/21/easy-foolproof-pie-dough/

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notifychill4-blog · 6 years ago

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Restaurant Industry Pros Embrace the Side Hustle

Chef Naomi Pomeroy opened her third business in Portland, Oregon, last year. The space she found, just a five-minute drive from her tasting-menu restaurant Beast and bar Expatriate, wasn’t right for a restaurant, and so she didn’t open a restaurant. Instead, Pomeroy channeled a decade of experience arranging flowers at Beast into her very own flower shop, Colibri. At the time, she worried that people might think opening a flower shop meant she was done cooking. “The public perception that chefs should just be chefs is kind of annoying,” she says. “Maybe some chefs only cook, but I would imagine that a lot of chefs are multitalented.”

Restaurant work is often all consuming, but for many chefs and restaurant owners, life in the kitchen isn’t everything. For the highest-profile chefs, the platform that a restaurant provides can bring opportunities outside of restaurant work. For example, Mission Chinese’s Danny Bowien walked in his first fashion show in October, and Los Angeles chefs Jon Shook and Vinny Dotolo designed a line of sneakers for Vans back in 2016. For some restaurant workers, though, the creativity inherent to devising new dishes or designing a dining room lends itself to side projects that become more than just casual hobbies.

It’s not uncommon for chefs and restaurant owners to develop side hustles that solve problems they encounter on the job. Chicago chef Rick Gresh noticed that the chefs’ knife rolls — the bags that hold their blades when they’re not using them — on the market never seemed to fit the knives he carried. And so when he stumbled across his old leatherworking tools — Gresh has worked with leather since childhood — he decided to make a knife roll that perfectly suited his needs. Eventually, his coworkers took notice and started asking for their own custom knife rolls.

Similarly, Gresh took up woodworking at first to avoid buying furniture for his home — he figured he could make it more cheaply than buying it. And when his restaurant needed a wood board for presenting a dish, he was able to make one. “Again chefs started going, ‘Hey, can you make that for me?’ and next thing you know I have a full-blown woodworking business,” he says. Now he sells knife rolls and wood boards on his website and fills custom orders for restaurants and other clients, all while working as the executive chef at darts bar Flight Club and ping-pong destination Ace Bounce.

It can be difficult to balance restaurant work with a side business. Juliet owner Katrina Jazayeri says that, lately, the Somerville, Massachusetts, restaurant has kept her from dedicating as much time as she’d like to her apron business, Post Oak Aprons. Jazayeri started the company to fulfill a need she spotted for well-fitting, functional aprons. While working at Cambridge, Massachusetts, restaurant the Blue Room, Jazayeri says she “was struck by the fact that nobody — front of house or back of house — was wearing their apron as it was intended to be worn.” The one-size-fits-all models just weren’t working.

Jazayeri started out altering existing aprons before making her own aprons, each sewn by hand and custom-suited to a person and/or a particular job. Since launching the company a few years ago, she’s made the aprons for entire restaurant staffs in addition to the one-off custom work, all while growing Juliet restaurant group Bread & Salt Hospitality with business partner Joshua Lewin.

While some hobbies-turned-hustles exist in tandem with restaurant work, others may compete with it. Los Angeles-based Mori Onodera is both sushi chef and ceramicist. He’s been working on the wheel since 1992 and says it was a natural hobby to pursue for a sushi chef. “Any food needs a plate,” he says, “and especially Japanese cuisine has very unique pottery.”

Onodera made the dishes for his LA restaurant Mori Sushi. In 2011, he sold that restaurant because he was “tired” and wanted to dedicated himself fully to other projects — pottery as well as a rice-growing business in South America. He began making ceramic dishes for other restaurants, including California fine dining destinations Providence and Manresa. But in 2018, Onodera started working as a sushi chef again at Los Angeles restaurant Shiki, and although he still has his own pottery studio, he hasn’t had the time to produce pieces for anyone other than himself. “Unfortunately, I have only one day off right now,” he says. “Making pottery one day is not enough for me,” he says. Still, he serves his sushi on plates he made and thinks about pottery all the time. “I always think about my food and my plates,” he says.

Onodera made the choice to return to life as a chef, but having a side project can also be a path to a new career. Tilit founders Alex McCrery and Jenny Goodman met while working in a restaurant. The former chef and former front-of-house worker now produce apparel for restaurant workers, hotels, and more, and even have a retail store. And when David Mawhinney recently decided that he’d had enough of full-time chef work, having a hobby meant he had an off ramp.

Mawhinney worked as a chef for 15 years, most recently as the culinary director at cooking school and events company Haven’s Kitchen. But last year, he turned his woodworking hobby into a full-fledged business. Earlier this month, he launched Franklin + Emily, a line of designer-style chairs for children. And while on the surface, stylish child-sized chairs have very little to do with cooking food, Mawhinney says his previous career in food has informed his new company. “The approach I took was that kids should be introduced to design-forward objects at an early age, just as parents introduce different and adult foods at that age as well,” he says. “The goal is not to dumb down food or design for children but to elevate their experience in both.”

Mawhinney says he still does some consulting in the restaurant industry space along with private chef work “just to keep my knife sharp,” but he sees Franklin + Emily as his next career. “I think at this age I want to spend a little bit more time with my family,” he says. “In the current environment of restaurants, those two don’t jibe together all the time, or it’s really difficult to make it work.”

A side hustle doesn’t need to become full-time work, and in fact some chefs and restaurant owners see their other projects as improving their restaurant work. For Jazayeri, working on Post Oak Aprons and Bread & Salt Hospitality simultaneously helped develop her business acumen. “These two creative pathways… they existed in parallel processes and sort of allowed me to try out owning a business or running a company on a very, very small scale,” she says.

For Pomeroy, a flower shop has proven to be a healthy outlet. She thinks it’s a lesson others in the restaurant world could stand to learn. “I really feel like the cooking world can be way too all-absorbing, to its detriment,” Pomeroy says, noting that the somewhat-antiquated idea that chefs should be “hardcore” doesn’t allow room for them to do anything other than eat, sleep, and breathe cooking. “Doing something else outside of the box shouldn’t mean that you’re not as hardcore,” she says. “It should mean that you’re trying to diversify your brain.” And, she notes, it makes her cooking better, too.

Monica Burton is Eater’s associate restaurant editor. Lydia Ortiz is an art director, designer, and illustrator based in New York City. Editor: Hillary Dixler Canavan

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Source: https://www.eater.com/2019/1/18/18175754/chefs-entrepreneurs-starting-businesses-side-hustles

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notifychill4-blog · 6 years ago

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Krispy Kreme's new doughnuts are here to fill the void of your loveless life

What is Valentine’s Day without conversation hearts? We’re about to find out, because the holiday’s most popular candy is sitting this one out for the first time since 1886. Of course there will be knockoffs, but none are quite like Sweethearts, manufactured by now-defunct Necco. According to CandyStore.com, the treat could return in 2020 (because the brand was bought by Spangler Candy Company), but for now, lovers have the option of expressing their affection with Krispy Kreme. Doesn’t sound like a bad deal now, does it?

The Best Doughnut Chains in America

From January 30 through February 14, Krispy Kreme is offering filled “Conversation Doughnuts” topped with edible phrases including “DM ME,” “ALL THE FEELS,” “SO EXTRA,” “PICK ME!” and “BE MINE.” Single people and couples alike can cop them in four different flavors: Cake Batter, Strawberries and Kreme, Raspberry and Chocolate.

“Finding the right word can be like, I don’t know….hard. But eating a doughnut is easy. So we printed the right words on the doughnuts for you so you can’t mess this up,” Krispy Kreme chief marketing officer Dave Skena said in a release.

On February 14, we are accepting doughnuts in all forms — words or no words. Future bae, if you’re out there, this is your sign. If you can’t get your hands on some hot-and-ready Krispy Kremes, one of the best doughnuts in America should do the trick.

Source: https://www.thedailymeal.com/eat/krispy-kremes-conversation-hearts-are-here-fill-void-your-loveless-life/012419

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notifychill4-blog · 6 years ago

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The BEST Homemade Apple Pie Filling

The BEST Homemade Apple Pie Filling is a must have recipe for the holiday season! Perfect for pies, cobblers, strudels, and more! Tastes SO much better than store bought!

Apple recipes are my FAVORITE! Make sure to try these Caramel Apple Cupcakes and Deep Dish Dutch Apple Pie. Don’t forget the Homemade Apple Pie Spice (it’s a money saver this time of year!)

Apple Pie Filling

Hard to believe that summer is coming to an end – so soon! Summer is the greatest season of all for canning. Fruits and vegetables are available in abundance and my garden is in it’s prime, showing off all that it has to offer. My Nana was an amazing canner (tomatoes were her specialty) and I just love what canning represents – preserving those fruits and vegetables that we may not have access to year-round and cutting out waste.

I’ve shared my plum jam recipe before and my homemade pasta sauce with you as well. Today, I’m excited to share one of my favorite canning recipes for homemade apple pie filling. One of our apple trees is an early bloomer resulting in lots of ripe apples ready to go in early July. By the end of July, the apple season is over – at least for that tree 😉

The tree is always laden with apples, producing much more than we can eat. Homemade apple pie filling is the obvious answer! Making pie filling ahead of time as we approach the fall season ensures that I have what I need on hand throughout the holiday season. Apple pies are something we enjoy A LOT and make in abundance. Having the BEST homemade apple pie filling on hand makes my life so much easier!

Make sure to refer to these helpful tips from Ace Hardware before you get started: If You Can Boil Water, You Can – CAN!

How to Make the BEST Apple Pie Filling

Peel, core, and slice apples. It’s a lot. Use one of these great tools to make this process go by quickly.

Now it’s time to cook the apples. You are going to want to use the largest stock pot that you have available. It’s going to seem like a crazy amount of apples, but bit by bit they cook down and look like this:

The fruit is brought to a boil and then simmers for just 5 minutes. Next it’s time to stir in the spices and lemon juice. To make things easy, I used my homemade apple pie spice. (If you’re not a fan of clove, I give measurements for using just cinnamon and nutmeg as well.)

The apples and juice are then ladled into hot jars (the jars are heating up in the canner while the apples are cooking)…

Once the lids are put on and the bands tightened, off to the canner they go. I am in LOVE with my Ball Electric Water Bath Canner – it’s seriously amazing!

The jars are processed for 30 minutes and then…

That’s it! The jars sit out overnight and then off to the pantry they go! Jars of the apple pie filling make excellent gifts! I used a cupcake liner, some twine, and a label to add a little pizazz. When this filling is made into an apple pie…whoah! My husband and kids both agree that this is the BEST APPLE PIE around!

Tips for the Best Homemade Apple Pie Filling

Use the right tools for the job. I think canning can be overwhelming the first, oh, ONE HUNDRED times you do it. But, if you have the right tools, canning can be fun and oh so rewarding. I’ve included lots of links to the tools I use in this post to help you out. This is also a great recipe to start with because it really is very simple.

Read through the directions TWICE. Pull out all your tools and equipment before you get started. This will make the process more streamlined and easy to follow once you get going.

I use my homemade apple pie spice to season this apple pie filling. Please, feel free to use your own blend of spices to get the flavor you want. Adding more or less of the apple pie spice is also okay.

Using different varieties of apples can produce better flavor. I aim to have at least two varieties when I make the filling.

This recipe is very, very simple and I’ve provided what I hope to be detailed instructions on the canning process (which is easier than you might think!) but if this is your first time canning I highly recommend that you take a look at one or both of these Ball Canning Books: The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes and/or the Ball Complete Book of Home Preserving.

How To Make Apple Pie Filling

The BEST Homemade Apple Pie Filling

The BEST Homemade Apple Pie Filling! Perfect for pies, cobblers, strudels, and more! Keep on hand for an easy holiday season! Makes a lovely gift too!

Course: Dessert

Cuisine: American

Keyword: dessert

Servings: 12

Calories: 228 kcal

Author: Trish - Mom On Timeout

Ingredients

6 lbs apples peeled cored, sliced (about 18 cups)

1 1/2 cups granulated sugar

6 tbsp lemon juice

3 tbsp Apple Pie Spice or 2 1/2 Tbsp cinnamon + 1 tsp ground nutmeg

Pie Assembly

3 tbsp cornstarch

pinch of salt

Instructions

Fill your canner or stockpot halfway with water. Add cleaned jars to the water, filling the jars with water to make sure they don't float. Heat water almost to a simmer.

The jars need to be hot when they are filled so just keep them in the hot water until they are needed.

Combine apples and sugar in the largest stock pot you have available.

Bring mixture to a boil over medium-high heat, stirring occasionally.

Reduce heat to medium and simmer for 5 minutes, uncovered, stirring frequently.

Remove from heat and stir in lemon juice and spices.

Using a funnel, fill the hot jars one a time. The jar and the apples will be hot so be careful.

Measure 1/2 - inch headspace (the space between the food and the top of the jar).

Remove any air bubbles by sliding a spatula between the jar and the apples. A bubble remover also works great.

Use a damp paper towel to clean the rim and threads of each jar.

Place the lid on the jar. Add the band and tighten.

Use a jar lifter to place each jar into the canner.

Water should cover the jars by one to two inches.

Place lid on the canner (or stockpot) and bring water to a full rolling boil.

Once at a full boil, set timer for 30 minutes.

Once the processing is finished, remove the lid and turn off the heat. Let the jars rest for 5 minutes before using a jar lifter to remove jars.

Place jars on a towel and let rest, undisturbed for 12 to 24 hours. Do not touch the lids or bands.

Check lids to make sure that they sealed properly. The center of the lid should not move up and down when pressed and the lid should not come off easily when you try to pull it off with your fingers.

Finally, remove the bands, add labels, and store in a cool, dry place. The apple pie filling is good for up to 1 year.

Pie Assembly

When you are ready to make a pie, drain about 1/3 to 1/2 cup of liquid from the filling into a large bowl. Whisk in corn starch and salt until nice and smooth. Add remaining apple pie filling to the bowl and and stir gently to combine.

Make pie according to directions.

Nutrition Facts

The BEST Homemade Apple Pie Filling

Amount Per Serving

Calories 228

% Daily Value*

Sodium 3mg 0%

Potassium 259mg 7%

Total Carbohydrates 59g 20%

Dietary Fiber 5g 20%

Sugars 48g

Vitamin A 2.4%

Vitamin C 16.6%

Calcium 2.3%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published August 27, 2016

More of my favorite apple recipes:

Apple Walnut Strudel

Slow Cooker Apple Cider Maple Meatballs

Caramel Apple Oat Bars

Caramel Apple Empanadas

For all caramel recipes, go HERE. For all dessert recipes, go HERE. Sign up to get emails when I post new recipes! For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.

Have a great day!

Disclosure: Ace Hardware has provided me with the products used within this project. I was compensated for this blog post. All opinions are my own and do not necessarily reflect those of Ace Hardware. Thank you for supporting the brands that make Mom On Timeout possible!

Source: https://www.momontimeout.com/best-homemade-apple-pie-filling/

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notifychill4-blog · 6 years ago

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Pepper Jack Stuffed Meatloaf

This keto smoked meatloaf recipe is a BBQ lover’s dream. Stuffed with Pepper Jack cheese and slathered in sugar-free BBQ sauce, it’s a low carb meal everyone will love.

Hey there! I’d like you to meet Mr. Traeger. I just recently met him myself but I suspect he’s going to be a good friend of mine. We’ve been hanging out a lot for the past few days. We made this awesome stuffed meatloaf together and he was a key player in making it come out so perfectly.

Traeger, as it happens, is a wood pellet grill. It’s also a smoker. It’s a smoker and a grill, and it’s pretty much my new best friend. Which seems kind of sad, I realize, since my new best friend is made of metal and can’t talk back to me. But you won’t think it’s sad when you see all the things a Traeger Grill can do.

Have you heard of these grills? They are pretty famous among the diehard grilling folks and it was my next door neighbour who urged me to get one. He grills and smokes a lot of the time and I kept peeping over his fence, smelling all the good smells emanating from his yard. So when Traeger reached out and offered me one to try, well, you can guess what happened next.

I thought long and hard about what recipe I might want to do to showcase this mighty grilling machine. So many possibilities and ribs were at the top of my list. But I already have an amazing low carb ribs recipe and I wanted to do something a little different. A plethora of ground meat helped me make up my mind. Smoked meatloaf! And not only smoked but stuffed meatloaf too!

Admittedly, the inspiration was from another blog altogether. If you want to learn about some of the best ways to grill and smoke your favorite foods, you need to check out Hey Grill, Hey by Susie Bulloch. Her blog is fantastic and has steered me in the right direction many times. I spotted her Jack’d Up Smoked Meatloaf and I knew instantly that I wanted to make a low carb version.

But I also consulted some of the many wonderful recipes on the Traeger Grills website. That’s also an amazing reference point for all your grilling and smoking needs. I followed some of the methods outlined for the Not Your Mama’s Meatloaf to make mine, to get an idea of how long to cook it.

To make this a keto meatloaf, I substituted crushed pork rinds for the bread crumbs. And I skipped the onion altogether, but I did add a few cloves of minced garlic to the mix. I stuffed it with plenty of Pepper Jack cheese – I advise using sliced cheese if you can. I used both some sliced cheese and some pre-grated cheese, and the pre-grated didn’t get as melty as I would have liked. When you smoke foods at low temps, the grated cheese doesn’t melt as much.

And then I slathered on some of my Easy Sugar-Free BBQ Sauce in the last 30 minutes of cooking.

Smoking meatloaf takes it to a whole other level, but you can also do this easily on a regular grill or in the oven. I’ve included instructions for both of those methods as well!

If you ever get a chance to try out a Traeger Grill, I highly recommend it. It’s fun to use both as a grill and as a smoker. I had so much success with the meatloaf, I decided to spend a full day grilling other meats, including ribs, a brisket, and a pork roast. This grill/smoker is quickly making an addict out of me!

*Please note: I received a Traeger grill in exchange for this post. All thoughts and opinions are my own.

Pepper Jack Stuffed Meatloaf

This keto smoked meatloaf recipe is a BBQ lover's dream. Stuffed with Pepper Jack cheese and slathered in sugar-free BBQ sauce, it's a low carb meal everyone will love.

Course: Main Course

Cuisine: American

Keyword: smoked meatloaf, stuffed meatloaf

Servings: 8 servings

Calories: 453 kcal

Instructions

Preheat your smoker to 225F. Line a baking sheet with foil or parchment paper.

In a large bowl, combine the ground beef, pork rinds, garlic, salt, and pepper. Mix well with your hands to thoroughly combine.

Use half of the mixture to form a rectangle about 5x9 inches on the prepared baking sheet. Layer with the cheese, leaving a border all around. Top with the remaining meat mixture, sealing the cheese inside.

Place the baking sheet on the smoker and smoke for about 2 hours, until the meatloaf registers 160F with an instant read thermometer. In the last half hour of smoking, brush with the BBQ sauce.

Remove and let rest for 10 minutes before slicing. Serve with additional BBQ sauce for drizzling.

Recipe Notes

Regular Grill Instructions: Set up the grill for indirect heat at about 375F to 400F. Set the baking sheet on the grill with the meatloaf centered over the indirect heat. Cook about 50 to 60 minutes, until the internal temperature reaches 160F. Glaze in the last 15 to 20 minutes of grilling.

Oven Instructions: Preheat the oven to 350F and place the baking sheet in the oven. Cook about 50 to 60 minutes, until the internal temperature reaches 160F. Glaze in the last 15 to 20 minutes of cooking.

Nutrition Facts

Pepper Jack Stuffed Meatloaf

Amount Per Serving (1 serving - 1/8th of loaf)

Calories 453 Calories from Fat 268

% Daily Value*

Total Fat 29.8g 46%

Total Carbohydrates 1.7g 1%

Dietary Fiber 0.1g 0%

Protein 42.5g 85%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://alldayidreamaboutfood.com/pepper-jack-stuffed-meatloaf/

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notifychill4-blog · 6 years ago

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Healthy Chicken Pot Pie with Phyllo Crust

A healthy version of the traditional chicken pot pie loaded with vegetables but does not contain any cream, butter or milk (Dairy Free) . Full of fresh herbs and topped with a light and flaky phyllo crust.

Who doesn’t love chicken pot pie? Like a big warm hug, I can’t think of anything more comforting.

My husband introduced me to Harrows Chicken Pie, a Boston area chain, back when we were dating. Hands down, it is the best chicken pie in the world filled with moist chicken, hearty potatoes and topped with a buttery, flaky pie crust worth every last calorie.

Of course, we all know I’ve never made a pie crust in my life so replicating a Harrows pie was out of the question. Instead, I’ve created my own version that is a bit lighter and made without any butter or cream. In fact, this chicken pot pie is completely dairy free.

Another trick? Phyllo dough! Instead of using a two pie crusts, all you need are a few sheets of phyllo to top the entire dish. As my husband stated after the first bite, “The phyllo gives you just the right amount of chicken pot pie texture without any of the heavy feeling.”

Do yourself a favor and make a second one to freeze. You’ll thank me later, I promise.

Your fork is waiting.

A healthy version of the traditional chicken pot pie loaded with vegetables but does not contain any cream, butter or milk (Dairy Free) .

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * fill: #ffffff; ]]> Print Pin Rate

Course: Entree, Main

Cuisine: American

Keyword: dairy free, no cream chicken pot pie

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 327kcal

Author: Liz DellaCroce

Ingredients

2 carrots diced

1 parsnip diced

1 onion diced

2 cloves garlic minced

2 tablespoons fresh thyme minced

1 tablespoon fresh sage minced

1 teaspoon dried poultry seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons white whole wheat flour or all purpose

32 oz chicken broth low sodium

2 cups frozen green peas

1 rotisserie chicken skin removed & breast meat shredded

8 sheets phyllo dough thawed

2 tablespoons olive oil

Instructions

Pre-heat oven to 350 degrees.

Sauté carrots, parsnip, onions and garlic in a large sauce pan sprayed with non-stick spray heated on medium. Stir frequently until softened, about 5-7 minutes.

While veggies are cooking, stir in thyme, sage, poultry seasoning, salt and pepper.

Add flour and stir to incorporate and cook out the flour flavor, about 60 seconds.

Pour in chicken broth and use wooden spoon to scrape up brown bits from the bottom of pan. Bring to a boil and stir until thickened then reduce heat to low and simmer for 10 minutes.

Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.

Pour chicken and vegetable mixture into a large baking dish.

Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on phyllo dough. After each layer is brushed with oil, add on top of baking dish to form a top crust. Continue until all eight sheets are added making sure to paint the top of the last sheet with oil.

Use a knife to poke 2-3 slits in the phyllo crust then bake for 25-30 minutes or until phyllo is browned.

Notes

Love dark meat? Go ahead and use it!

Nutrition Facts

Healthy Chicken Pot Pie with Phyllo Crust

Amount Per Serving

Calories 327 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1.4g 7%

Polyunsaturated Fat 7.6g

Cholesterol 72mg 24%

Sodium 675mg 28%

Total Carbohydrates 32.3g 11%

Dietary Fiber 4.2g 17%

Sugars 5.5g

Protein 29.8g 60%

* Percent Daily Values are based on a 2000 calorie diet.

Want more delicious dinner ideas? Check out my Pinterest board!

Source: https://thelemonbowl.com/lighter-chicken-pot-pie-with-phyllo-dough-dairy-free/

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