Elementary Chef

It’s finally summer veggie time! (At least for those of us in the South. I’m very sorry if those of you in the Northern climes are still waiting!) Here’s a quick and easy (and yummy) casserole using those summer veggies.

Summer Veggie Casserole

3 zucchini — sliced
1 c. sliced mushrooms
2 T olive oil
3 tomatoes — chopped
3 c. torn spinach leaves
Salt — to taste
8 oz. pasta — cooked and drained (spiral, macaroni, rigatoni, whatever is small and handy)
1 c. shredded Swiss cheese
1 c. shredded Cheddar cheese

Preheat oven to 350. In a large skillet, saute zucchini and mushrooms in oil until softened. Add tomatoes, spinach, and salt. Simmer for 15 minutes. Mix in cooked pasta. Place in 9 x 13-inch casserole and sprinkle cheeses on top. Bake for 5 minutes, or until cheese is melted.

summer vegetables, vegetarian, recipes, zucchini

Yea for bacon! I am not a big breakfast meat eater, but I do like bacon. I especially like a yummy BLT sandwich with garden fresh tomatoes. What I hate is the way the package bacon. Those packages never reseal, and the bacon just melds together into a single piece of fattty ham that you have to pry apart. Yuck. But there’s hope! Oscar Meyer to the rescue!

Gone are the days when bacon packaging is difficult to open, messy to handle and cumbersome to store. America’s favorite bacon just got better with Oscar Mayer Center Cut Bacon in the new Stay-Fresh Reclosable Tray, a high-quality easy-to-store bacon package that keeps the last slice of bacon as fresh as the first.

Oscar Mayer was the first to bring home the bacon when they introduced packaged, sliced bacon in 1924. The brand’s latest packaging innovation won’t take up additional space in the refrigerator, and its sturdy, easy open/easy close design cuts down on mess by allowing easy access to the bacon slices inside.

Available nationwide beginning July 2007, Oscar Mayer Center Cut Bacon in the new Stay-Fresh Reclosable Tray can be found in your grocer’s refrigerated meat case section. The average cost is $3.99.

bacon, Oscar Meyer

More than a few of you will be excited by this news…. Krispy Kreme is hosting their annual thank-you day THIS FRIDAY with FREE DONUTS!

What better way to sweeten the first days of summer than with a mouth watering doughnut from Krispy
Kreme! In celebration of National Doughnut Day on Friday, June 1, participating Krispy Kreme stores throughout the U.S. will offer customers a free doughnut of their choice. This annual event invites Krispy Kreme fans to enjoy a free doughnut as a thank you for their continued support.

National Doughnut Day was established in 1938 by the Chicago Salvation Army to raise much-needed funds during the Great Depression and to honor the work of World War I Salvation Army volunteers who prepared doughnuts for thousands of soldiers. National Doughnut Day is celebrated annually on the first Friday in June.

“National Doughnut Day is a perfect time for us to give a little something back to our loyal customers throughout the country,” said Stan Parker, Senior Vice President of Marketing for Krispy Kreme. “It’s also a great opportunity to build awareness and acknowledge the continued good work of the Salvation Army.”

Be sure to visit a participating Krispy Kreme location on Friday, June 1 to receive a free doughnut and celebrate the sweetest day of the year! Also, take a minute to check out some of our newest menu choices including doughnut holes to go, Krispy Kreme Chillers, and our new Whole Wheat doughnut.

One of my favorite things to grill for a crowd is kabobs. They’re attractive, easy to serve, and yummy. While you can buy ready-to-grill kabobs at most neighborhood groceries, they’re easy enough to make at home.

Steph’s Grilled Kabobs

Mix together one-half bottle of soy sauce and one-half bottle of Italian dressing. Marinade meat in mixture for at least 1 hour.

Cut peppers and onions into 1″ chunks.

Layer your kabob sticks with peppers, onions, marinated meat, and tomatoes, in any order you like.

Grill over medium heat, turning kabobs to keep the vegetables from burning.

grilling, recipes, kabobs

Just in time for Memorial Day, we have a BBQ contest! If you haven’t fired up your grill yet, Memorial Day is the day for it. Whether it’s for burgers, brats or chicken, you’ll get an easy meal that will please the crowds.

For millions of Americans, Memorial Day marks the beginning of a three-month homage to the grill. As outdoor temperatures rise, so does the frequency of hitting the grates for mealtime solutions and palate satisfaction. According to a new “Grilling Across America” survey conducted by the National Pork Board, grilling is hot - - 64 percent of grillers are firing up the flames more than twice a week. The secret to their sizzlin’ success: 85 percent of the grillers said they don’t use a recipe.

Pork tenderloin is one of the grill’s best-kept secrets because of its versatility and leanness. Requiring little preparation and a cooking time of less than 30 minutes, it is the ideal cut for any occasion, especially easy weeknight meals. Not only is pork
tenderloin well- suited for grilling and pairs well with nearly any flavor, it is the leanest cut of pork with only 2.98 grams of fat per 3-ounce serving, making it as lean as a skinless chicken breast.

To uncover grilling secrets in all regions and the trick of doing it without a recipe, the National Pork Board invites backyard cooks from every neck of the woods to share their regionally-inspired, quick and easy menu creations with the Grilling Grates From the 50 States “no recipe” contest. From May 21 through July 12, throw your tongs into the ring by visiting TheOtherWhiteMeat.com to submit a five-ingredient-or-less pork tenderloin recipe that best shows off your region’s favorite flavor.

Five finalists will be selected by the National Pork Board based on:

— regional creativity
— best mouth-watering appeal
— ease of preparation
They will be posted on TheOtherWhiteMeat.com beginning August 1, when America will vote for its favorite recipe to be named the grand prize winner.

The grand prize winner will receive a new Weber(R) Q300(TM) grill and an all-expense-paid trip to Steven Raichlen’s Barbecue University. There, the winner will join other grilling aficionados to hone skills in barbecuing, smoking and grilling. Four lucky runners-up also will receive a new Weber(R) Q300(TM) grill along with $300 in pork gift certificates.

bbq, barbecue, cooking, contest, grill

Maybe you remember that a few days ago I told you about the new Kraft Bistro Deluxe selections. You know, for us grownups? Well, I received a lovely sampler package of these new offerings this week, and last night, I came up with a new recipe that everyone in my family loved. It was SUPER easy — one might say elementary — so I’m sharing it with you here!

Three Cheese Italiano with Shrimp & Spinach
1 package Kraft Bistro Deluxe Three Cheese Italiano
4 oz. elbow macaroni pasta
4-6 oz. frozen, cooked shrimp
4-6 oz. spinach, frozen is fine

Bring 6 cups of water to a rolling boil. Add pasta to the water and boil for 7 minutes. Add shrimp and spinach to the boiling pasta and continue boiling for 3 more minutes. Drain water. Add cheese sauce and stir together.

Kraft Bistro Deluxe, shrimp, spinach, recipes

The folks at Knorr have saved family reunions everywhere! What a nifty new idea for a potluck dinner!

ASIAN NOODLE SALAD

1 package Knorr Sides Plus Veggies - Teriyaki Noodles with Asian Style Vegetables
1/4 C rice wine vinegar
1 T Creamy Peanut Butter
1 t vegetable oil (optional)
3 C coleslaw mix
1 C thinly sliced red bell pepper
1 C thinly sliced cooked chicken or pork
1 small cucumber, peeled, seeded and diced
1/4 C thinly sliced red onion

Prepare Knorr Sides Plus Veggies — Teriyaki Noodles with Asian Style Vegetables according to package directions; cool.

Stir in vinegar, peanut butter and oil. Stir in remaining ingredients.

Chill about 1 hour before serving.

Asian Noodle Salad, recipes

This actually ran on the wire service. I’m not sure who thought it was worth spending the money to run it on the wire, but hey, here I am extending the publicity…! I think this may be the strangest press release I’ve ever read!

Seattle Cheese Festival Kicks Off With a ‘Rolling of the Truckles’

SEATTLE, May 18 /PRNewswire/ — Tomorrow morning, hundreds of fans will gather around the Pike Place Market’s famous bronze pig, Rachel, to cheer on a race like no other race Seattle has seen. To launch the Third Annual Seattle Cheese Festival off on the right wheel, a “Rolling of the Truckles” will pit men against cheese on Saturday, May 19 beginning at 10:00 a.m. A truckle is an 18-pound barrel-shaped cheese that’s taller than it is wide. Rolling one of these cylinders requires a special cheese spatula and, perhaps, a sense of humor.

John Maynard, Seattle radio personality, will announce the play-by-play for this event as the competing participants test their skill and coordination.

Competitors include:

— Seattle’s Granite Curling Club
— Chef/Owner Thierry Rautureau, of Rover’s restaurant
— Kurt Beecher Dammeier, of Beecher’s Handmade Cheese

The race will debut on the brick street at Pike Place Market. The race starts at the market’s famous bronze pig, Rachel, and finishes outside of Beecher’s Handmade Cheese.

*****PHOTO OPPORTUNITY*****

WHO:

— Chef/Ower Thierry Rautureau, of nationally-renowned Rover’s restaurant
— Kurt Beecher Dammeier, of Beecher’s Handmade Cheese
— Several members of the Granite Curling Club
— John Maynard, a Seattle radio personality, will announce the play-by-play for this event

WHAT: Rolling of the Truckles Race — requires skill, talent, coordination and a good sense of humor. Hundreds of people will be cheering on the teams as they attempt to “truckle and chuckle” their way down the cobblestone streets of the Pike Place Market.

WHEN:
Saturday, May 19, 2007
9:45 a.m. — Contestants begin stretching for cheese race
10:00 a.m. — Race begins
10:15 a.m. — Winner indulges and devours grand-prize, cheese!

WHERE: Pike Place Market on the brick street between Rachel the pig and Beecher’s Handmade Cheese

bizarre news, cheese, pigs, strange

I love Greek food. Anything with feta cheese added to it is okay by with me. Add to that the joys of an easy recipe? Sounds like a recipe for Monday to me! Check out this one from the fine folks at Knorr.

GREEK CHICKEN WITH RICE

2 T Olive Oil
1-1/4 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
1 small onion, chopped
1 medium red bell pepper, chopped
1/2 t dried oregano leaves, crushed
1 clove garlic, finely chopped
1 bag (10 oz.) baby spinach leaves
2-1/4 C water
1 package Knorr Sides Plus Veggies - Roasted Chicken Rice with Harvest Vegetables
2 T lemon juice
1/4 C crumbled reduced fat feta cheese (optional)

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and cook chicken about 5 minutes, until chicken is thoroughly cooked, stirring occasionally. Remove chicken and keep warm.

Add remaining olive oil to skillet and cook onion, red pepper and oregano over medium heat about 4 minutes, until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute. Add spinach; toss to coat.

Cover and cook about 2 minutes, until spinach is partially wilted, stirring occasionally.

Stir in water and Knorr Sides Plus Veggies — Roasted Chicken Rice with Harvest Vegetables. Bring to a boil. Reduce heat and cook covered about 10 minutes, until rice is tender. Stir in chicken and lemon juice. Sprinkle with cheese.

recipes, chicken, Greek

I am very excited by this product announcement, and I think that Kraft foods should send me some samples to review for all you amazing readers. (But they haven’t. I may just have to go spend $2.89 for a box.)

Kraft has introduced Kraft Bistro Deluxe, a new line of “Mac and Cheese” in “sophisticated” flavorings for grown-ups. Instead of the powdered yellow “cheese” and semolina macaroni, we now have options that include Asiago cheese and marinara. Read on, my friends. Because, really, can it get more elementary than boxed pasta!?!?

The cheesy flavor of Kraft Macaroni & Cheese has been a family favorite for years, but just like you, taste buds grow up. Now adults can enjoy the mac and cheese that they’ve always loved, but with premium taste and ingredients created for
the sophisticated adult palate.

Introducing Kraft Bistro Deluxe, a new premium line of mac and cheese featuring fine ingredients such as sundried tomatoes, Portobello mushrooms and Asiago cheese, that helps adults bring the bistro experience home with the twist of unique flavors. And to help bring a real bistro feel to the kitchen table, Kraft is putting a new spin on the classic combo of wine and cheese … wine and mac and cheese that is! By pairing wines with the more grown-up flavors found in Kraft Bistro Deluxe pastas, adults can create a memorable meal in minutes right in their own kitchens.

All four varieties of Kraft Bistro Deluxe are made with premium Kraft cheeses and pastas made with a blend of durum wheat and whole grain. Each variety makes the perfect one-of-a-kind side dish or main entrée.

Available in premium, easy open, 10 oz. pouches, Kraft Bistro Deluxe pastas include:
— Sundried Tomato Parmesan: Penne pasta with sundried tomatoes and Basil in a cheese sauce
— Creamy Portobello Mushroom: Cavatappi pasta with Portobello mushrooms in a creamy three cheese sauce of Parmesan, Romano and Monterey Jack cheeses
— Classic Cheddar: Elbow pasta in a premium Cheddar cheese sauce
— Three Cheese Italiano: Elbow pasta in a Parmesan, Romano and Asiago cheese sauce

All Kraft Bistro Deluxe pastas are a good source of whole grain and aremade with premium Kraft cheese, an excellent source of calcium. Each serving takes less than 10 minutes to prepare and serves two to three people. Kraft Bistro Deluxe is available now in grocery stores nationwide and has a suggested retail price of $2.89.

$2.89
10 minutes
Asiago

I’m sold!

Kraft Bistro Deluxe, mac and cheese

I LOVE this idea! I’m not much of a beer drinker, but I remember a college boyfriend thinking Grolsch beer was cool. I think because it sounded German. Grolsch has unveiled a new mystery marketing campaign that lets YOU play along! Over 21 only please!

Check it out!

A scoundrel would never flaunt his crime for everyone to see — or would he? Mysterious, intriguing, and altogether groundbreaking, premium imported Grolsch Lager now brings you an online mystery that will have you searching for clues and racing to save the dame with the legs that won’t quit!

Taking its inspiration from 1950s film noir hit movies, Grolsch Gardens, an interactive online mystery that is one of the first of its
kind, debuts today at http://www.grolschgardens.com . Delivering delicious jolts of excitement via a truly innovative point-and-click experience, the Web site drops visitors into the middle of a film noir adventure and challenges them to untangle the complicated plot and save the beautiful Miriam Minx from the villains.

The mystery starts when Miriam, a lady in distress who needs to lay low for a while, leases a room with a view at the luxurious Grolsch Gardens Apartments. It’s not too long before Miss Minx is in love, and in trouble, again! Soon there is a missing lover, a painting has vanished, and a mystery only you can solve. The interactive site features a “rear window” that looks out onto the Grolsch Gardens complex and invites guests to peek into their neighbor’s windows in the search for clues.

And this isn’t the end of the road for our young heroine — the next installment of the Grolsch Gardens story is due to be released in fall 2007.

Groslch, beer, mystery

I love grilling with foil. There really is no such thing as a recipe here. More of a technique. What you need: an assortment of meats and veggies (or just veggies), a large piece of aluminum foil, a bottle of Italian or Vinaigrette dressing.

Heat your grill at high flame to about 450. Once heated, lower flame to medium-low.

Place meat and veggies at the center of the large piece of foil. Pour 1/4 to 1/2 bottle of dressing over mixture. Fold long edges of foil in, overlapping, and folding over to prevent spilling. Then fold in outside edges, again overlapping and folding over to prevent spilling.

Place packet on grill and cook for 10-15 minutes. (If cooking chicken, cook until it is cooked thoroughly.)

Ideas for this:

Let your imagination run wild!

grilling, foil cooking, recipes

My sister-in-law mentioned this casserole on Mother’s Day. I had forgotten about it. This one is great for a family brunch or an office breakfast, and kids LOVE it!

French Toast Casserole

1 loaf French bread, sliced into one-inch thick slices
8 large eggs
3 C milk (2% works better than skim, sorry to say)
2 T sugar
1 t vanilla
1/4 t ground cinnamon
1/4 t ground nutmeg
Maple syrup or powdered sugar

Spray a 9 x 13 baking dish with butter-flavored cooking spray. In a medium mixing bowl, gently whisk together the eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Arrange one-half of the bread slices in the prepared dish, overlapping slices. Pour one-half of mixture over the bread. Add a second layer of bread slices, and the pour the remaining egg mixture over the top layer of bread. Cover the baking dish tightly and refrigerate overnight.

The next morning, bake at 350 for 40 minutes. Serve with maple syrup or powdered sugar.

French toast, casserole, recipes

Ready for another Olive Garden recipe? This one is for their fabulous Toscana Soup. It’s a knock-off (not officially sanctioned), but I’m pretty sure you’ll approve!

Toscana Soup

12 sausage links, sliced
3/4 c diced onion
1 1/4 t minced garlic
2 T chicken base or 4 chicken bullion cubes
1 quart water
2 medium potatoes — cut into cubes
2 c sliced kale leaves
1/3 c heavy whipping cream

Bake sausage 25 minutes at 300 degrees; cut into 1/2-inch slices. Cook onions and bacon in a large saucepan over medium heat until onions are almost clear, then add garlic and continue cooking for about one more minute. Add chicken base, water and potatoes, and simmer 15 minutes. Add sausage, kale and cream. Simmer 5 minutes and serve.

recipes, cooking, Olive Garden, Toscana Soup, Italian food

I’ve been halfway following this story with a low level of interest. (Wow. There’s a great way to capture your attention!) I want to care more, but the fact is, I like my Diet Coke with Splenda. I like my flavored water with Splenda. I think it tastes better. Splenda has been marketed for as long as I’ve known of the product as being the no-calorie sweetener that is actually derived from sugar. In the US, this hasn’t posed much of a problem, but in Europe, lawsuits have abounded.

The funny thing about these European lawsuits is that since they don’t wind up in the multiple millions and billions of dollars like they do in the good old U S of A, no one seems to care much about them. However, the marketing machine surrounding Splenda can be very much impacted — and as of last week it WILL BE impacted in the foodie capital of the world, France.

In France, Splenda will no longer be allowed to claim that it comes from sugar.

The ruling orders McNeil to amend all advertising and promotions that contain these and other claims, and to amend all packaging within a period of 30 days starting as of the service of the judgment. In addition, the Court prohibited the distribution of any products under the trademark Splenda(R) with unchanged packaging after a period of four months starting as of the service of the decision.

“We’re pleased the Court held McNeil accountable for Splenda(R) advertising that we believe has intentionally fooled a significant number of consumers into thinking Splenda(R) contains sugar and no calories, and that it is a natural product; both are completely false,” said Paul Block, chief executive officer of Merisant. “We want to ensure fair competition through accurate advertising so that consumers can make informed decisions about the products they’re buying. This ruling is a victory not just for Merisant, but for French consumers who no longer will be misled into thinking Splenda(R) is something it’s not. Splenda(R) is a synthetic compound — created in a lab and manufactured in a chemical plant — and is no more natural than any other low-calorie sweetener.”

OK. So I’m fine with Merisant’s claim here. And I’m fine with believing that Splenda is indeed a CHEMICAL. I willingly put plenty of other chemicals in my body. As with all things, it’s a matter of limiting your intake. So here’s the question of the day — do we care that Splenda isn’t sugar?

And, just ’cause I know you’re curious… Guess how much Splenda has to pay in damages? The equivalent of US $54,000.

Splenda, Merisant, law suit, sugar, sweetener