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Father’s Day Breakfast in Bed

Sunday, June 17th, 2007

Happy Father’s Day! We’ve all heard that the way to a man’s heart is through his stomach. (It’s the way to my heart, too!) Here’s a quick and delicious recipe for my husband’s favorite breakfast — French Toast!

French Toast

2 eggs, slightly beaten
1/2 C milk
1/4 t salt
6 slices bread — preferably day-old
2 T vegetable oil
Syrup, confectioner’s sugar, marmalade, or jelly as topping

Combine eggs, milk and salt in small bowl.

Dip bread into mixture. making sure to coat both sides of each slice.

Fry bread slices in vegetable oil until golden brown.

Serve hot with maple-falvored syrup, confectioners’ sugar, marmalade or jelly.

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Tangy Tuna Salad

Tuesday, June 12th, 2007

Next time you’re scrounging for sandwich fixin’s, try this super-easy alternative to traditional tuna salad!

Tangy Tuna Salad
2 cans tuna in water (drained)
2 T pickle relish
3 T (more to taste) fat-free 1000 Island Dressing

Mix all together in bowl. Serve on toasted wheat!

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Beer and Hotdogs — It must be summer.

Monday, June 4th, 2007

Consumer Reports’ June issue has a special section on light beer and reduced fat hotdogs. Now, I gotta say, folks… If you’re going to eat a hotdog, you might as well go, well, whole hog. Who cares about light hotdogs? But for those of you who do… Here is the summary:

Savvy consumers in search of a lower fat dog can fill their buns with a relatively flavorful dog, though the pickings are slim. Of the seven hot dogs that received the “Very Good” Rating by Consumer Reports for flavor and texture, two were of the lower fat variety: Hebrew National Kosher Reduced Fat Beef Franks (120 calories/10 grams fat) and Boar’s Head Lite Skinless Beef Franks (90 calories/6 grams fat). While these two lower fat dogs contain less sodium than many of the hot dogs, as a general rule, hot dogs are loaded with sodium.

When it comes to beer, bigger flavors can be had, even when calories are spared. Eleven light beers rated “Very Good” for flavor with Michelob Ultra Amber leading the pack (114 calories), followed by Michelob Light (113 calories) and Michelob Ultra (95 calories). And beer lovers will be pleased to learn that Consumer Reports also identified three Best Buy beers, Busch Light, Natural Light, and Keystone Light. They all combine
fruity and floral notes and cost less than $4 for a six pack. Unlike “light” foods, there are no government regulations for “light” beers so consumers should keep a watchful eye on calorie labels. CR also notes that consumers watching their alcohol intake may be surprised to learn that light brews have almost as much alcohol as regular beer, despite the “light” label.

Hot Dogs: Dogging Your Health
Consumer Reports tested hot dogs from 23 well-known brands and leading retailers on a concession style grill with rollers. CR identified three Quick Picks, chosen because they had less fat calories and sodium than their full fat brandmates, but a taste and texture that was similar: Hebrew National Kosher Reduced Fat Beef Franks ($.57 per dog/120 cal/10 g fat/360 mg sodium); Boar’s Head Lite Skinless Beef Franks ($.44 per dog/90 cal/6 g fat/270 mg sodium); Oscar Mayer Light Beef Franks ($.32 per dog/90 calories/7 g fat/380 mg sodium). However, most of the best tasting hot dogs were the full-fat beef variety. Nutritionists consulted by CR refused to put these dogs in the “never, never eat” category, noting that a sound diet, with moderation, can accommodate an indulgence from time to time.

Best of the Light Brews
Americans now drink more light beer than any other kind, and more varieties have frothed up to quench the thirst of calorie-counting drinkers. Since there are no standards for light beer, calories and taste are all over the lot. The range of calories across the light beer category is wide, from the 65 calorie Beck’s Premier Light (deemed “cardboardy” by CR’s testers) to the 119-calorie Sam Adams Light (which merited a “Very Good”).

Consumer Reports tested the top-selling light brews along with some pricier newcomers. Overall, six brews stood out for taste: three Michelobs, including the newer Michelob Ultra and Ultra Amber; Sam Adams Light; Budweiser Select; and Coors Light in a can.

Less Is More When You’re Filling Your Cooler
Consumer Reports’ beer ratings also indicate that high price does not necessarily mean better taste when it comes to light beer. Except for Sam Adams Light, at about $7 a six-pack, the best-tasting beers were all in the mid-price range, about $5 to $6 a pack. The more expensive beers like Heineken Premium Light, Amstel Light, Beck’s Premier Light and Corona Light fell to the bottom of the Ratings because of defects, including oxidized and metallic flavors.

CR identified three Best Buys, rated for a combination of taste and price: Busch Light ($3.87/6-pack; 95 calories each); Natural Light ($3.54/6-pack; 95 calories each); and Keystone Light ($3.75/6-pack; 104 calories).

And CR notes that beer is a delicate drink — to lock in freshness and prevent exposure to sunlight, consumers should opt for beer in a brown bottle or can. And beer lovers should pay attention to expiration dates: Wine is for aging.

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Red Lobster Style Citrus-Rum Glaze

Friday, June 1st, 2007

For those of your interested in grilling seafood, Red Lobster’s summer menu includes Scallop/Shrimp kabobs with a citrus-rum glaze. I liked the idea of a citrus-rum glaze, so I thought I’d post this one for you. I’m afraid it isn’t a direct copy of Red Lobster’s, but for home grilling, I think it’ll suit fine!

Citrus-Rum Glaze

2 C orange juice
1 C light brown sugar
2 t pepper
1/4 t ground allspice
1/2 t cinnamon
1/4 C rum (spiced rum is great if you have it)

Bring all ingredients, except the rum to a boil, and continue boiling and whisking until the mixture thickens. When thickened, add rum and continue heating until rum is mixed in properly.

Use glaze on seafood kabobs either before or after grilling. (Glaze applied AFTER grilling will yield a stronger flavor.)

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Summer Veggie Casserole

Thursday, May 31st, 2007

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.

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New Packaging for Bacon? It’s about time!

Wednesday, May 30th, 2007

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.

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Free Donuts!

Tuesday, May 29th, 2007

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.

Kabobs on the Grill

Monday, May 28th, 2007

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

  • Boneless chunks of chicken or steak
  • Kabob sticks (you can get them at your grocery store, usually in the area with cooking tools)
  • Green and/or red bell peppers
  • Onions
  • Cherry tomatoes
  • Italian dressing (the cheap store-brand stuff is great — lots of oil)
  • Soy Sauce
  • 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.

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    Pork BBQ Contest

    Sunday, May 27th, 2007

    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.

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    Three Cheese Italiano with Shrimp & Spinach

    Thursday, May 24th, 2007

    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.

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    Asian Noodle Salad

    Wednesday, May 23rd, 2007

    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.

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    World’s Strangest Food-Related Press Release

    Monday, May 21st, 2007

    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

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    Greek Chicken with Rice

    Sunday, May 20th, 2007

    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.

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    Mac and Cheese for Grown-ups?

    Thursday, May 17th, 2007

    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!

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    Femme Fatale

    Wednesday, May 16th, 2007

    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.

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    About Elementary Chef

    Elementary Chef is a daily blog for those of us who weren't born cooking! Check back daily for recipes, tips, tools, and general information for finding your way around and eventually becoming at home in the kitchen!

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