Tilapia, "St. Peter's Fish," Who Knew?

Did you know? Tilapia is sometime called, "St. Peter's Fish"? This comes from the Bible story when Jesus was asked to pay the Temple Tax.

"When they had come to Capernaum, those who collected the temple tax approached Peter, and said, "Doesn’t your teacher pay the temple tax?"
He said, "Yes."
When he came into the house, before he had tome to speak, Jesus asked him,
"What is your opinion, Simon?
From whom do the kings of the earth take tolls or census tax?
From their subjects or foreigners?"
Peter said to him, "From foreigners."
Jesus said to him, "Then the subjects are exempt.
But, that we may not offend them, go to the sea,
and cast a hook, and take up the first fish that comes up.
When you have opened its mouth, you will find a coin worth twice the temple tax.
Take that, and give it to them for me and you."
-Matthew 17: 24-27

Tradition says that the fish Peter pulled from the sea was a Tilapia fish. And the species serotherodon galilaeus galilaeus is found in the Sea of Galilee today. Next time you're out fishing, be sure to check that fishes' mouth before throwing him back!

So, here's a tasty Tilapia dish to serve for dinner tomorrow on Holy Friday.

Tilapia at Sunset-serves 4
Ingredients:
6 tilapia fillets
Chef Paul's Seafood Magic Seasoning
1 lemon
1 stick of unsalted butter
cook on outside grill


Squeeze 1/2 lemon on fillets
Sprinkle seasoning liberally -
Set in fridge for one hour prior to cooking
Line grill pan with 2 sheets of aluminum foil
Cook over medium heat (target 300 degrees)
Melt butter in grill pan adding fillets
Cook for approximately 5 minutes, turn and finish for another 7 minutes
The finishing touches- squeeze the remaining 1/2 lemon

We wish you and yours a blessed Easter and Easter Season, filled with hope, peace and abundant love.

Rave Review on Our Truffle Infused Olive Oils

So excited. Just got a rave review from a buyer on our Black Truffle, and White Truffle infused Olive Oils. Customer loves the wonderful, full flavors. Check them out; they may be just what you are looking for to jazz up your favorite recipe. While at our store, take a look around at our imported olive oils, vinegars and BBQ seasonings as well. You'll find things here, you can't find anywhere else.

Click on: my sous chef Specialty Store

Lots of New Gourmet Olive Oils and Vinegars Available on "My Sous Chef" Site

Great news for the gourmet home chef, we've just added some wonderful gourmet olive oils and vinegars on our "My Sous Chef" gourmet eBay store. Just click on the title of this post and it will take you to the store.

A new item we've just gotten in is the Divina Renieris Estate Extra Virgin Olive Oil. From the Island of Crete, in the Southern Mediterranean, comes this unique First Cold Press, Extra Virgin Olive Oil. For 2000 years people have journeyed to Crete for its highly prized olive oil. On the hill slopes of the Kissamos region, in Northwest Crete, lie the olive groves of the Renieris Estate. Here the Renieris family grows, crushes, and bottles this exceptional olive oil. Savor this unique oil's bouquet and harmonious flavor with hints of artichoke and arugala.

We've added this to our hand picked, exclusive combination packages, of which already had included Black Truffle and White Truffle infused olive oils; Now you have access to all of the best kept secret ingredients of your favorite restaurant's chefs. Carefully selected to combine with 25 Year Old Blended Los Villares Sweet Pedro Ximenez Vinegar or Castello D'Este Balsamic Vinegar of Modena, these fine olive oils and vinegars will certainly give your recipes a professional chef's attitude and flair.

Head on over to our store to see what's new, and what will bring your recipes new life and flavor. my sous chef Store

Bon Appetit!

I'm Hoping Your Glass is "Half-Full" This Weekend

If you are a "glass-is-half-full" kind of person then you might view today as the last day of winter. I think that is a positive spin on tomorrow being the first day of spring. Here in the mid-south we've had an unusually cool and wet winter as predicted by the weather service experts and the Farmers Almanac. But, as I write this, the sun is shining, the skies are blue, and we even have the back door by the kitchen open to let in the spring-like breezes. Yesterday at lunch I went out to Shelby Farms for a mid-day run. It was wonderful seeing so many people out running, walking, sitting on blankets reading, and even a few young folks flying kites. People were variously dressed in shorts and tee shirts, sundresses, and sleeveless tank tops, with winter-pale limbs swinging and swaying in the purple weed dotted fields and up and down the running trails throughout the park. We were as lively as the daffodils and irises springing up from the moist dark ground swaying in the breezes, or the teal headed ducks bobbing along on the waves of the ponds and lakes along the trails.

It seemed an impromptu gathering to welcome back the life of spring and summer from the cold and listlessness of the passing winter. But alas, another cool front is due to come in tonight and leave us with a cloudy Sunday with a high of 50. This time of year teases us so cruelly with tastes of spring and then throws us back into the cooler of winter storage. But, trying so hard to be a glass-is-half-full person, I can remind myself that these bolts of cool weather are surely numbered for this season. Maybe a layer or two and a jacket will be needed for my long run on Sunday, but here's hoping afterward I'll be able to put them away until I'll happily be putting them on again in October. Another reminder that the seasons of life are truly a blessing: what we grow tired of one day, we can relish somewhere down the road. What a wonderful gift.

Here is one of Kristy's masterpiece recipes. If you are having a party to celebrate the arrival of spring, or the basketball tournament, or just to enjoy your friends and family this weekend, give this a try.

Pork Roll-ups serves 2 main servings or serve as appetizers

Ingredients:

Pork Tenderloin, sliced into 6 1/6" portions (see recipe for Dijon cutlets for tips on choosing tenderloin, and slicing)
Dijon mustard
1 stick of unsalted butter
2 cups of panko crumbs
3 slices of swiss cheese

Pound pork slices into scaloppini
Thinly spread Dijon mustard on each chop
Add 1/2 slice of Swiss cheese to each chop
Roll and secure with a toothpick
Roll in panko crumbs pressing crumbs into surface
(for extra breading dip in egg wash then roll in panko crumbs)
Melt butter in large non stick pan
Brown pork rolls on all sides and transfer to oiled, non stick baking dish
Bake at 450 for 8-10 minutes

If serving as an appetizer serve with extra Dijon mustard for dipping
If serving as a main dish, slice and place on a bed of pasta with Dijon sauce

Here's hoping that whether your glass is half full or half empty, it is filled with a good wine, and you are surrounded by good friends this weekend.

Free Pastry Day at Starbucks

Here's a deal from Starbucks!

Get a free pastry on the morning of March 23 with the purchase of a handcrafted beverage.

Come to participating Starbucks on Free Pastry Day, March 23. Choose a delicious pastry to pair with your beverage and that tasty item is free.

Better yet, it’s free in another sense – free of all this stuff we removed from our recipes:

No artificial flavors
No artificial dyes
No artificial trans fats
No high-fructose corn syrup
To get your free pastry, print out the coupon below and present it to your barista. Or simply show them the coupon on any mobile device. But Free Pastry Day ends at 10:30 a.m. – so don’t miss out!

Just click on the title of this post to get your coupon.

Dijon Pork Cutlets & Roasted Parmesan Cheese Broccoli

My husband has been in the meat business his entire career; specifically the pork industry. So, even though pork hasn't always been my favorite center-of-the-plate item, it is something that I have worked with over the years to keep him happy at the dinner table. He is a raging bacon fanatic, and loves to cook up massive breakfasts, with pounds and pounds of bacon on the weekends and holidays. But, for dinner, which is my domain, I have developed a few recipes that feature pork. This recipe is one of our favorites, and it calls for boneless pork chops.

Basically that's a boneless pork loin that I cut into 6 oz. portions. For an especially lean but tender cutlet, I recommend buying a "pork tenderloin." This is the smaller "loin" weighing about 2 lbs. or less. Just ask your butcher to point out the difference between the pork loin, and the pork tenderloin if you get confused at the meat counter.

So, with the pork tenderloin, you can cut the same 6 oz. portions. (Slicing hint: pop the fresh tenderloin in the freezer for about 30 minutes before you slice it. This "tempering" will create a firm outer rim to the loin, making it easy to cut nice clean even portions. -My husband did this work in a production line in a meat processing facility while putting himself through college. He was known as a 'Master-Stick' man at the plant; all the folks on the slicing crew requested him to "man the sticks" because of his deft touch and ability to get them 'just right.'- This works for any raw, solid muscle meat item: chicken breasts, steaks, loins, hamburger in a tube, etc.) Then, take your portions, place a plastic wrap over the pieces, and pound the filets with a meat mallet, a few times on each side to thin them out and break up the muscle fibers to make them even tenderer.



Dijon Pork-serves 4
Ingredients:
Pork cutlets (I like the Hatfield Simply Tender pork) 4/ 6 oz. boneless center cut chops
1 TBS of dry mustard
3 tbs. of unsalted butter
1/2 cup of chopped onions
1/2 cup of dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
2tbs. of Dijon mustard

-Season pork chops with salt pepper and dry mustard patting firmly into cutlet
-In a large fry pan over med high heat, melt 3 tbs. of butter, add more if desired
-Cook chops turning once until a golden brown appearance approximately 8 minutes
-Remove chops from pan- reduce to medium heat; add chopped onions-cook by stirring for 1 minute
-Add wine and broth, stirring to scrape brown bits from pan
-Add cream and Dijon mustard-cook stirring until smooth and bubbling -approximately 1 minute
-Return chops and all juices to pan-cook by simmering over low heat for 2-3 minutes
-Serve over wild rice with roasted broccoli (see below)

Roasted Parmesan Cheese Broccoli
Ingredients:
2 broccoli crowns
Olive oil
1 minced garlic clove
1 cup of shredded Parmesan cheese

-Chop 2 broccoli crowns
-Place in a shallow pan, place chopped broccoli
-Drizzle with olive oil
-Bake at 450 for 20-25 minutes or until browning

-While the broccoli is baking, place garlic and cheese in bowl
-When cooked add broccoli to bowl, toss with cheese and garlic
-Place back in pan and return to oven until cheese is melted- 2-3 minutes

Works just as well with Cauliflower or asparagus

So, there you have it: a few tricks to get the most tender pork cutlets possible, and dinner for Saturday night. With this wonderful combination, maybe your man will get up early Sunday and put on the bacon and eggs and let you enjoy a breakfast in bed.

-Hope you enjoy, Kristy

St. Patrick Wasn't Irish...What do You Think About That?

Are you looking for a reason to celebrate St. Patrick's Day, even if you're not of Irish descent? Well, if you can't abide by today's often heard slogan that "On St. Patrick's Day, everyone is Irish," how about this for a little known St. Patty's Day fact: St. Patrick himself was not of Irish descent. "Blasphemy" you say? Not at all…according to one of my favorite books, "How the Irish Saved Civilization, The Untold Story of Ireland's Heroic Role from the Fall of Rome to the Rise of Medieval Europe," by Thomas Cahill, "Patrick," was actually named Patricius, and was a "Romanized Briton"; in other words as a young boy, he was a middle-class Roman citizen, living somewhere near the western coast of what we now know as England or Scotland. But then something terrible happened to the young lad that has had according to Cahill, monumental consequences for the Western World…and I don't mean corned beef, cabbage, and green beer.

The young Patricius was kidnapped by a Celt raiding party and taken to the Emerald Isle, and sold into slavery. There he spent several years in servitude tending sheep and doing his best just to survive. In his isolation on the rolling green hills, with little to eat, barely enough to keep warm from the elements, and no one to talk with, he turned to God and developed a deep spirituality and love of Jesus.

According to his book "Confessio" after 6 years in servitude he received a message in a dream that he was to return to his homeland. He set out on foot and traveled some 200 miles to the nearest sea port, where he convinced a crew to take him back to the mainland of Europe, most likely France. He finally arrives home to friends and family. However, his "conversion," has deeply affected him, and he goes on to study for the clergy. At the age of 30 he makes the remarkable decision to return to Ireland to preach the Good News of the Resurrected Christ. Over the next 28 years, up to the year 430, Patricius converts thousands of "Hibernians," to the Faith; no small feat considering the thousands of years of pagan worship that preceded his arrival; and the Irish being of a stubborn nature, as my wife can attest.

Cahill's book "How the Irish Saved Civilization," then takes this story, of Patricius spreading the seeds of faith into Ireland, and shows how those seeds grew into faith communities, churches and most importantly, for Cahill's story, monasteries. In those monasteries the monks in the following 1000 years or so, were transcribing the great-civilized-literature of the Greek and Roman eras, thus preserving it while Rome and most of Western Europe were being sacked and burned by the Barbarians. If it weren't for these monks, in the farthermost remote land in Europe, Ireland, hard at work keeping these treasures alive, we may not have the works of Plato, or Socrates, or any of the first sparks of civilization today. It's a fascinating story when you consider how "civilization, the Irish, and Christianity," are all folded together. As I've heard many times, "God writes straight, with crooked lines."

So there you have it, a nice history lesson, something to ponder upon, and a good reason to celebrate this wonderful Holiday, whether you are of Irish descent or not. And the next time you are reading Cicero, or any of the classics, have a green beer by your side, and thank God for the Irish. Erin Go Braugh!

Smoky Cheddar Pasta to Keep You on the Road

I tried a new recipe last night for dinner and I thought it was ok; I'd cut back on the smoky cheddar cheese next time. My wife seemed to like it, which surprised me a little bit because I thought it was a little too smoky. But since I was doing the chefin' she usually doesn't complain too much. But, I will give her credit, she was right there with me, helping me keep the kitchen tidy, and did a great job helping me with the clean up. It was a good partnership, as it has been now for almost 30 years. My how the years have gone by, so fast it seems. It seems like just a few years ago I would have her over to my apartment and make some exotic beef burgundy stew, or my old stand by, then and now, spaghetti. But I digress…I guess that goes with old age.

Today is a running day, so last night I wanted to fix something with pasta. I'm a big fan of the Barilla Plus Penne Multigrain Pasta. A 100 g (about 1 cup uncooked) has 17g of protein, 360 g of ALA Omega-3, and 7g of fiber. That's 19% of your DV of protein, and a whopping 28% of your DV of ALA Omega-3 and fiber. It does this by fortifying the wheat with lentils, chickpeas, flax, barley, spelt, and oats. It's super pasta!

So, here's what we did:

Pre-heat oven to 350

1/2 Box of Barilla Plus Multigrain Penne Pasta - cook according to directions
2 boneless skinless chicken breasts -pan cooked in butter, with salt and pepper to taste
-cut up into bite sized shards.

Mix together in a blender/ food processor:

1 cup milk
1 cup smoky sharp cheddar -shredded
2/3 cup gruyere cheese -shredded
1/2 cup cream cheese -crumbled
1 large egg
1 tbs. minced onion
1/2 tsp garlic powder
1 tbs. dry BBQ seasoning (Being from Memphis, I like the Rendezvous dry rub seasoning)

Put cooked pasta, and cut up chicken into a cooking dish. Spoon over and mix thoroughly the cheese sauce mixture with the chicken and pasta. Pop in the pre-heated oven for about 20 minutes.

For a less smoky version, cut back on the smoky cheddar and add more gruyere. Also, seems like you could use crumbled cooked bacon instead of the chicken and you've got a nice brunch item. Well, it's time to head out for a run. Hope the penne pasta has me covered for the last mile today.

Kristy's Soon-to-be World Famous Guinness Irish Stew

"Who's the only Irishman who can stay out all night? Patty O'Furniture!"

Let the fun begin this week, with St. Patrick's Day coming up this Wednesday, just in case you've missed all the parades, wonderful Irish recipes and wearin' of the green lately. It's a great time to have a festive celebration as we leave the cold and gray of winter behind, and look forward to the warmth and blooming greens of spring. Coming from the family of Riley, we especially love this festive holiday, and coming as is it does in the middle of Lent this year, we also enjoy a break from the slower pace of the season. But, don't enjoy it too much. Just a pint or two of the Guinness or one of my new favorites, Sam Adams Irish Reds, ought to give you a smile and a twinkle in your eye, but still allow you to be at work the next day, without the wee leprechauns mercilessly pounding away at your spirits.

So, here we go with one delicious stew:

Kristy's Guinness Irish Stew-6 Servings

Ingredients:

2 Lbs. cubed eye of round beef

1 small can of tomato paste

2 tsb.  Montreal steak seasoning

2 cups beef broth

1 cup chopped carrots

1/2 cup chopped onions

2 tbs. olive oil

1 bottle Guinness Stout

Brown meat w/ 2 tbs. of olive oil in dutch-oven

Brown slowly …Don't crowd the pan

With the last batch of meat, add chopped onions

Cook over med high heat 2-3 minutes

Add 3/4 beer- to deglaze the pan

Add remaining ingredients-bring to a boil

Cover and simmer for 3 hours

Serve over mashed potatoes with Irish Soda Bread and more liquid Guinness

Top it off with a dessert of mint chocolate chip ice cream and a drizzle of O'Kaluha.  Even though Kaluha might not be considered Irish, it does contain alcohol which is universally acceptable by all Irishman of any descent on this most holy of Irish Holidays! Erin go braugh!

Fruity Ice Cream in a Minute

Please do not forward this recipe to the James Beard Foundation. This is not a groundbreaking, insightful, or really very interesting idea. It's just some frozen fruit, yogurt, and soy milk. But it is delicious. So, therein lies the beauty of it. I stumbled upon this one day; I guess like all great ideas discovered by man, (and I do mean "man" not as in mankind, but man as in men. Women discover stuff by careful study and determination. We men, discover by tripping over truths laid plainly out before us, like my running shoes left on the floor on a midnight visit to the bathroom.) we stumble upon them.

I was going to make a nice yogurt/ fruit treat one day after a run. I had always used fresh fruit, but had recently purchased some frozen blueberries for convenience, i.e. laziness. I contend that laziness is sometimes the mother of invention. Anyway, I mixed everything together and as I was about to enjoy my fruity-yogurt, the phone rang. I took the call; and as I am known to do, I paced around the house with the phone. I simply cannot talk on the phone in a stationary position. When I stumbled back to my yogurt and frozen berry concoction, it had frozen. Voila'! Frozen (kind of) Blueberry Ice cream.

From the photo above you can detect the ingredients. So simple even I don't have to write them down on a list when I go to the grocery store to pick them up. Stonyfield Low Fat French Vanilla yogurt, Silk Soy milk, and frozen berries...strawberries, blueberries, raspberries, blackberries, mixed or individually. The kids may not like the blacks, straw and raspberries as much because of the tiny seeds. My wife hates those.

You'll need about a cup of berries, 4 tbs. of yogurt, -I like the French Vanilla as shown above, and a few good splashes of soy milk. Mix together and put in the fridge for 10-15 minutes, and then for the coup de grace, add some chopped walnuts or crumbled Kashi pumpkin spice bar.

So there you go, a perfect mid-morning or mid-afternoon snack to chase away the hungries. Simple and delicious, -that's what my wife says about me; well actually just the first part.

Is Using a Crock Pot Cheating? My Wife Doesn't Mind...

I have a confession to make. Although I love to cook, sometimes I don't…love to cook. I love to cook for occasions, but most Mondays thru Thursdays aren't occasions. And so, there are many nights I just want to cook something good, but I also want to cook something especially easy.

I think of my crock pot as my gourmet-mistress. Using it feels a little cheap and tawdry. But after a long day, well, what can I say? Sometimes I want something cheap and tawdry, but still tasty. And since my wife's motto is "My favorite thing to make for dinner is a reservation," she doesn't mind at all that I have these flings with the crock pot. So there, I've admitted it. I feel better. Now, on to the recipe that will make you want to cheat, at least once a week.

Chicken Ragout a la Crock de'Pot

This recipe feeds 8, but I like to make it for our family of 3 (including our one growing boy who eats like 2 people) and then freeze for later…oooh la la, -leftovers…the ultimate cheating!

You'll need:

4 medium sized boneless skinless chicken breasts
2 pkgs. Crockery Gourmet Seasoning Mix for Chicken (This is the one I use. I get it at my local grocer. But I do see it is available on line at Amazon and other outlets.)
1 lb. Baby Bella Mushrooms / sliced
1 cup fresh chopped parsley
1/2 cup fresh chopped tarragon
2 tbs. Butter or Margarine
1 bottle of white wine, I use Sauvignon Blanc -2 cups for the recipe-the rest for the cook
Rice for 8 servings (I normally like brown or wild rice, but for this recipe, white converted works best)
1 loaf Crusty French Bread from the local Bakery

Mix thoroughly in the crock pot the 2 pkgs. of Crockery Gourmet Seasonings, 4 cups of water, and 1 cup of white wine. Add the 4 boneless skinless chicken breasts. (I have a large crock pot and the chicken breasts easily lay side by side without crowding)
Set on low (for about 8 hours) and head out to enjoy your day.

About an hour before dinner, heat a large skillet over medium heat, add the butter and then sauté the mushrooms….as Julie told us in Julie and Julia, "don't crowd the mushrooms;" after about 5 minutes, add one cup of wine, (and a glass for yourself) the parsley and tarragon and continue cooking for about another 5 minutes.

While that is cooking, take out each chicken breast and with your chef's knife, cut cross ways, across the grain, from round end to tip end, and gently mash as you cut to give the bite sized pieces a kind of pulverized look. After cooking in the crock pot all day, the chicken should have a slightly stringy texture to it. Return the cut up chicken to the crock pot; add the mushroom mixture; mix all together and cover. Prepare the rice according to directions, (I use Uncle Ben's converted, this takes about 20 minutes) pre-heat the oven for French Bread, and pour another glass of wine.

(At this point I like to put my face slightly over the boiling steam rising from the pot for the rice, to give me a warm, moist glow, like I've been really hard at work on this recipe. This is optional, depending on how much attention and love you require from your family. Apparently with me, it's a lot.)

Once you get the rice going, step into the living room where the family is invariably enjoying the evening news or some such TV programming, and let them know what a challenge this has been, "but you are sure they will find it worth it!" Enjoy your wine, -and the accolades about the wonderful aroma coming from the kitchen.

About 5 minutes before the rice is done, gently ask someone to go in and pop the French Bread into the oven, implying that you've been slaving in there ever since you got home and now someone else can finally pitch in. It will make them feel helpful and guilty at the same time.

When you finish your wine, gather everyone into the kitchen, masterfully spoon the rice into large bowls, and then cover with your Chicken Ragout masterpiece. Serve with diagonally cut crusty bread to sop up the wonderful juicy gravy. For dessert? Let them take you to Baskin-Robbins. You've done your part already. A gourmet meal on a Tuesday night deserves a special treat. Bon Appetit!

A Runner's Diet Does Not Have to Be Boring

Just got in from a 4 mile run. I'm training for the upcoming Music City (1/2 for me) Marathon in Nashville on April 24th. This will be my 2nd 1/2 Marathon in 6 months, which is a first for me. I've run the St. Jude 1/2 Marathon the previous 3 years, but that has been my only 1/2 marathon on the calendar. So, this is exciting - a second long distance event for the calendar and a road trip!

So far, with the help of a new knee brace, it has been an injury-free training period. The weather here has been lousy this late winter -very cold and lots of rain, which is unusual for our part of the country. So, that has put me back a bit. But, if I can keep the wheels in good shape, I should be ready to hit the hilly streets of Nashville in just a few short weeks from now.

I'm also excited to meet my running guru, John Bingham - "The Penguin." He is scheduled to be at the race and I'm hoping to get a chance to visit with him and his wife Jenny Hadfield. I have run my whole career…3 whole years now, ha ha, based on their philosophy of running your own race, at your own pace. John is known by his followers, by his tag line, "Waddle On." So, you know we are no speedsters here. Just fellow "penguins," waddling on.

For lunch I'm going to have a toasted whole-wheat English muffin with peanut butter and honey, a couple pretzels, a few orange essence dried plums, (ok, they're prunes) and a wonderful square of Hershey's Special dark chocolate. Who says a running diet has to be boring?

For dinner we are having a smoked-on-the-grill pork tenderloin, rubbed with Keith's Farm Sweet and Hot BBQ Seasoning (ok, shameless plug here), rosemary roasted sweet potatoes, steamed broccoli…and my favorite -Toasted Walnut Oil Salad (see post below).

-Lots of good protein, complex-carbs, greens, and flavor! Again, who says a runner's diet has to be boring???

Tonight's Recipes:

Pork tenderloin: -pat dry and lightly rub with olive oil, and then roll in Sweet and Hot BBQ Rub

Rosemary Sweet Potatoes:
2 large sweet potatoes
1 tsp vanilla extract
1/4 cup White Truffle Olive oil (another shameless plug)
1/8 cup chopped fresh rosemary
Dash of sea salt and fresh ground black pepper
Dash of garlic powder

Pre-heat conventional oven to 400 degrees
Peel and cube sweet potatoes. Mix rest of ingredients together.
Place cubed sweet potatoes in a large, non-stick spray coated cooking dish. Cover and cook for 20 minutes. Take out of oven, let sit for 10 minutes. Coat the cubes with the walnut, rosemary, olive oil, and seasoning mixture. Place back in oven and cook uncovered for another 25 minutes, or until golden brown.

Steamed Broccoli: Pretty sure you can figure that one out…

So, there it is! Hopefully it will fuel me for another good run on Thursday. Four miles today, four on Thursday and then up to 6 on Saturday or Sunday. This is not crazy training, it's just waddling on. Bon Appetit, and maybe I'll see you out on the road.

FORGET punishing gym regimes and endless salads. The key to keeping trim could be cracking open the red.

Cheers! Wine refines the waist

* Daily Mail
* From: Daily Mail
* March 09, 2010 12:00AM

Oh My! I'll drink to this! Women who enjoy a glass or two of wine a day put on less weight than those who stick to mineral water or soft drinks, research shows, with red wine particularly forgiving.

For more go to the Herald Sun

Memphis in May, 2010 World Championship Barbecue Cooking Contest Announced

Memphis is known as the birthplace of Rock and Roll, the Blues, Beale Street, and maybe most famously for its Barbecue. It has more BBQ joints per capita than any place on the planet. On the banks of the Mighty Mississippi River, Barbecue is chopped, pulled, wood smoked, charcoal smoked, served on a plate, on a bun, on the bone,with slaw and without; ribs are muddy, wet, and dry-rubbed. The art of BBQ is venerated and celebrated in the Bluff City like no other place, like no other food.

On any given Saturday night, while you're casually strolling anywhere around the River City, from Beale Street to Collierville, and from Whitehaven to Millington, you are bound to get a wonderful whiff of hickory or charcoal smoked pork coming from (my personal favorite, Central BBQ, The Rendezvous, Three Little Pigs, Corky's, Interstate, Neely's, A&R...the list is nearly infinite. It hovers sweetly in the air and is as inescapable as the heat and humidity in the summertime; as breathtaking as the dogwoods in bloom down Walnut Grove in the springtime, and as serious as the hundreds of sermons thundering from the pulpits from every corner of the city on Sunday mornings. Needless to say, Barbecue is SERIOUS business in Memphis.

And so, like an annual pilgrimage to any sacred site, The World Championship Barbecue Cooking Contest has been announced. To Quote from their site:

"Memphis in May's World Championship Barbecue Cooking Contest is May 13-15, 2010 in Tom Lee Park in downtown Memphis. Hundreds of teams compete for over $100,000 in prizes and supreme bragging rights. Teams adorn their areas with elaborate decoration, trophies attesting to their boasting rights, and as one can imagine, clever and creative team names. While grilling is the main theme, the contest wouldn't be complete without the Ms. Piggie Idol competition where grown men dress in tutus and snouts and women kick their heels (hooves) up. There is also a t-shirt competition and even a best booth contest.

The World Championship Barbecue Cooking Contest, the Granddaddy of Grilling...where on this given Saturday, it's anybody's game."

For more information go to:Memphis in May World Championship Barbecue Cooking Contest

For your own taste of Award Winning Memphis-Style BBQ Rubs and Sauce check out My Sous Chef Specialty Store

With Spring in the air, the sweet smell of hickory smoked pork, is soon to follow!

Hello to the Weekend!

If it's the weekend, and there is a hint of warmth in the air, that must mean one thing to millions of folks out there: outdoor BBQ-ing. Well, it is practically a religion here in my part of the country, Memphis, Tennessee. So, for next weekend, for those of you who can plan ahead, go to my eBay store and order some authentic Memphis Style BBQ sauce and rubs. This is the real deal, from the heart of Memphis BBQ country. Keith's Farm supplies the stuff to local BBQ restaurants, and the most successful BBQ cooking teams in the country!

So, click here My eBay Store, and order some of this stuff. I'll get it out on Monday and you'll have it easy by next Friday. You are gonna love it!

My "Breakfast of Champions"

Let me be clear about this: I am not an elite runner. I am not even a moderately fast runner. I'm a disciple of "The Penguin," John Bingham, which means I am a "waddler." I did finish second in my age division in a 5K race last year...there were 3 guys in the division that year. So, I beat one other guy. My mom was so proud. My point is simply this: I love running and eating fairly healthy, to feel the best I can. It's a relative thing...I compete with myself, and as long as I keep ahead, I feel like the years are not overtaking me. So, I thought I'd share my breakfast with you. It's some pretty simple stuff, but put together it's a powerhouse of vitamins, fiber, nutrition, omega-3's...and the best part -I've been eating this same concoction for over 2 years, almost every day! And I never get tired of it. If you get this right, it tastes like a fruity icecream, with the cone crunched up in it. Tell your kids, "it's an ice cream cone, in a bowl." I guarantee, they will love it.

1 cup Nature's Path Organic Flax Plus Multibran cereal
1/4 cup frozen berries...blueberries, mixed strawberries, blues, raspberries
3 tbs Stonyfield Low Fat French Vanilla Yogurt
3 tsps chopped walnuts
3 tsps ground flax seeds
1/2 cup Silk Heart Health soymilk

I put the frozen berries in the bottom of the bowl, add the ground flax seed and walnuts, yogurt, and the soymilk. I mix that all together, and then add the cereal.

The frozen berries slightly freezes the soymilk and yogurt to create an ice cream-creaminess, and the crunchy cereal gives it the ice cream cone effect. I've tried other cereals, but this one is the only one that holds up the crunchiness, and it's pretty darn good for you to boot.

So there it is, my Breakfast of Champions. Give it a try and see if it doesn't get you down the road a little quicker.

Easy Chicken, to Keep You Out of The Weeds

This is one of my all time favourite, easy prep chicken recipes. Like most good meals, it requires a little "ahead" planning. But, once that is taken care of, it is easy-peazy-Japaneezy!

8 piece cut up chicken
1 lb. Italian Turkey Link Sausage
1 cup Olive Oil (Sabatino Tartufi White Truffle infused Olive Oil)
1 onion, sliced
1 large lemon
10 cherry tomatoes
salt and pepper to taste

Rinse and pat dry the 8 piece chicken. In a large/gallon plastic bag, put together the olive oil, sliced onion, juice of lemon, and remainder of lemon, quartered; salt and pepper to taste. Then, add the chicken and the Italian turkey sausage links to the bag and marinate, preferably over night in the refrigerator.

Pre-heat conventional oven to 350. Place items with marinade in a large cooking pan. Place pan in the oven for 30 minutes. After 30 minutes, turn turkey sausage links, and place back into oven for another 30 minutes. Serve with rice, and warm french bread. Everybody loves this, even kids. At least, my picky kids love it! And best of all, it will get you out of the weeds, after a long day.

Toast Walnut Oil, Salad for Four

Here's a recipe using a fantastic new item that makes this salad really special.


6 cups Boston lettuce or other delicate mixed greens
1/2 cup chopped walnuts
1 ripe pear or tart apple
peeled and sliced
4 0z. Crumbled feta or blue cheese
1/3 cup Finely chopped parsley
3 Tbs. Saveurs de la Terre walnut oil
1 Tbs. Balsamic Vinegar of Modena

Mix all ingredients gently. Season with sea salt and freshly ground pepper to taste.
Add more oil or vinegar as desired.
Serves 4