I happen to know for a fact that some of you made a New Year’s resolution to kick your cooking skills up a notch this year, so I’ve got just the thing for you.
Tomorrow night Chef Michael Martin of Whole Foods Franklin will be giving a FREE cooking class for those that need a little help in the kitchen.
Join Michael & the Whole Foods Demo Team at 6:30p.m. at the Cool Springs Whole Foods Market to learn how to make some easy, healthy recipes like Soy Ginger Chicken with Winter Greens, Orecchiette with Broccoli Rabe, and Sun-Dried Tomatoes and White Beans!
Register for this class at the customer service desk or call (615) 778-1910.
Thursday, January 14th
Whole Foods Market
1735 Galleria Blvd
Franklin, TN, 37067
So you know that cornbread I served yesterday with the Black-Eyed Pea Jambalaya? I might have said I would share the “recipe” with you today, and that might have been stretching the truth just a tiny bit….
You see, the cornbread was a mix. From a box. Shocker, I know.
Please forgive me for not making it from scratch, but to be completely honest, this is much better than any cornbread I’ve ever made myself.
A few weeks ago a friend had me over for dinner, and she served chili and cornbread. She’s not a cook (she’ll readily admit that), so I was pleasantly surprised by the quality of the cornbread. In fact, I ate 3 pieces, which is unusual for me since I’m not much of a bread girl. I wanted to know her secret – because really – if she could make cornbread this good, then I could (no offense sweetie!).
That’s when the truth came out (not that she was trying to hide it). We were devouring Trader Joe’s cornbread from a box.
Do any of you remember the Kenny Rogers’ Roasters corn muffins from way back in the day? If you do, then I don’t need to explain how tasty they were. I ate more than my fair share during college and have tried to recreate them many times since without much success. No more experimenting necessary, because this cornbread is about as close as you can get. So if you never got to try Kenny’s, now’s your chance.
Trader Joe’s Cornbread Baking Mix $2.69
The little pieces of corn, a hint of sweetness, and a moist, soft texture, with just enough crunch around the edges make it the perfect cornbread. Perfect. Really.
Over the past few months, several people have asked me exactly what products I buy at Trader Joe’s because they’re overwhelmed when they go in. Nothing looks familiar. So I thought it might be fun to chronicle my favorite TJ buys here on my blog. I’ll keep a running list as I go, so you can use it as your cheat sheet if you want. Stay tuned for more delicious product recommendations in the weeks and months to come!
3909 Hillsboro Pike
Nashville, TN 37215
Not in Nashville? Click here to find a location near you!
Raise your hand if you made New Year’s resolutions.
Okay, now raise your hand if one of those was to get healthier and/or lose weight.
Okay, I see a few of you out there. You didn’t know I had spy cams embedded within this blog did you? Oh the marvels of modern technology!
Seriously, for those of you that are trying to be a bit healthier, adopting the Meatless Monday lifestyle could be a good option. Not sure exactly what that means? Just click here to get a better understanding.
When I took the Meatless Monday pledge back in the summer, I was afraid it might be a little difficult to satiate Ravi’s appetite if meat wasn’t a part of the meal. If I were feeding only myself, eating loads and loads of salads would work, but I’ve got my hubby to take care of too, and he needs something a little more substantial.
Turns out that not only has it been pretty simple to cut back on our meat consumption, but it’s actually been a fun challenge to create vegetarian recipes that we enjoy. The key is creating dishes so flavorful that you won’t even miss the meat. Served with a side of cornbread*, a big bowl of this healthy jambalaya is just that.
Black-Eyed Pea Jambalaya
Inspired by this recipe from allrecipes.com. Makes 4 servings.
2 tsp olive oil
1 cup chopped onion (about ½ a medium)
1 medium green bell pepper, chopped
2 stalks celery, chopped
1 clove garlic, finely chopped
2 Tbsp of chopped parsley (optional)
1 ½ cups vegetable broth
½ cup brown rice
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chiles with liquid
1 tsp Cajun seasoning
½ tsp Tabasco
½ tsp black pepper
Salt to taste
Heat olive oil in large saucepan over medium heat. Add onion, bell pepper, and celery, cook about 5 minutes, or until tender. Add garlic and parsley and saute 2-3 more minutes. Pour in the broth, and mix in rice, black-eyed peas, and diced tomatoes with green chiles. Add Cajun seasoning, Tabasco, and black pepper. Bring to a boil, reduce heat to low, and simmer 1 to 1 ½ hours, or until rice is tender.
If you bother to click through my links, you may notice that the original recipe I used as inspiration was called a “gumbo”, but technically it isn’t because there is no roux. To me, it really seems more jambalaya-ish, thus, I renamed it so. If you wanted it to be more soup-like, doubling up the broth would help. Just be sure to add some extra seasonings if you do that so you don’t miss out on the great flavors!
*stay tuned tomorrow for my cornbread “recipe”
Start making plans now to get together with your friends or take your honey out to dinner next week because it’s once again Nashville Originals Restaurant Week!
Starting on Monday, January 11th and running through Sunday, the 17th, Nashville Originals restaurants will be offering special 2, 3, and even 4-course menus for either $20.10 or $30.10!
What will it be for me? Yellow Porch‘s cheddar fritters and Pork chop on Benton’s bacon sweet potato pancakes with sage brown butter? or maybe Midtown Cafe‘s foie gras over truffled bread pudding and butternut sage gnocchi with mushrooms & roasted garlic cream. Or maybe F Scott’s mixed greens with port vinaigrette, pumpkin seeds and crispy goat cheese followed by steak frites with blue cheese butter. Gah, I’m a sucker for blue cheese…and butter…
Well, just see for yourself all the goods up for grabs. Visit the Nashville Originals website to view the menus and map out your plan. Seats will fill up quickly, so better make your reservations asap!
Today’s Big Deal on Half Off Depot
is $20 of Provence for only $10. Follow this link
to get yours!
In case you need a reminder as to why exactly you should take advantage of this, click here
The offer ends tomorrow morning at 9 a.m., so don’t dilly dally around~
You might remember me talking about this movie a few months back when it hit the theaters. Perhaps you didn’t rush out to see it then like I did, so now’s your chance.
Serious Eats is giving away 5 copies of the DVD, so go there now* and leave a comment for your chance to win!
*Contest ends at noon Eastern time on Friday, January 8th
Every year I host an after-Christmas party for my girlfriends, and I use it as a time to experiment with all sorts of new appetizers. When creating the menu, I look for a mixture of hot & cold, easy & labor intensive, as well as a good mix of veggies, meats, carbs, and vegetarian dishes. Since Président Cheese sent me that package of brie a while back, I knew I wanted to do something with it. Initially I was planning to make the prosciutto wrapped brie with figs, but decided to use the prosciutto in green bean bundles instead.
Before I even had a chance to search for some brie inspiration, The Pioneer Woman updated her blog with a recap of her favorite appetizer posts from the past year, and at the top of the list were these stuffed mushrooms.
These were delicious, and so, so simple. And they’re best served at room temp, so I didn’t have to worry about keeping them warm on the table. Perfect.
Brie Stuffed Mushrooms
Slightly adapted from The Pioneer Woman Cooks.
1 large pack of White Button Mushrooms, washed and stems removed
1/2 stick of butter
4 cloves Garlic, Minced
¼ cup Flat leaf Parsley, Chopped
5 whole Green Onions, Sliced (up to middle of dark green part)
1 wedge of Brie Cheese
Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle with salt. Stir around, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie. Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.
Photo Credit: Ree Drummond, Pioneer Woman Cooks
The past few days I’ve counted down my best in food for 2009, but no New Year’s Eve would be complete without libations, so I thought I would share my Top 5 list when it comes to imbibing as well:
#5 Food & Wine Cocktails ’09
Even though we go out on the town quite often, it’s fun to sometimes experiment at our home bar. Some of the country’s top bartenders contributed their recipes to this little cocktail “cookbook”, one of my best purchases of the year. Maybe you remember the Cajun Lemonade
I made this summer that was such a hit? Yep, it came from this book.
You should definitely consider buying a copy and playing around with some of the drinks. It’s a steal on Amazon – just a little over $3!
#4 Pimm’s Cup
We probably made more of these than any other concoction at home- it was our unofficial drink of the summer. In a few short months, we went through a few cases (yes, cases!
) of Pimm’s No. 1
, which we purchase at our favorite liquor/wine store: The Wine Chap
. Click here
for the recipe so you can share in our love.
Can you tell that I enjoyed this class? It made my Top 10 Food list for 2009 and now, the Top 5 Drink. I’ll alert you when it’s being offered again so you can see for yourself what all the fuss is about!
Back in August I had the pleasure of judging Nashville Lifestyles’ 4th annual Bartender Bash. In previous years, my participation level was only that of an attendee, so I would choose a few of the cocktails to sip as I spent most of the evening socializing. This time all my focus was on tasting 24 creative cocktails since I was at the judges table! No doubt that Nashville has some talented mixologists, and they’re competing at this bash.
This is, in my opinion, the best bang for your buck when it comes to drinking events in Music City. Highly, highly recommend you attend the 5th annual in 2010!
It should come as no surprise to you that The Patterson House is at the top of my list for Drinks of 2009. The menu is so well thought out- seasonal, fresh, innovative, creative…oh, just read for yourself a few of my thoughts on it here, here, or here.
~Everything you need to Eat, Drink & Be Merry in 2010~