St. Patty’s Day Shake

February 7th, 2017   admin  Uncategorized   No Comments »

A drink that your kids will love is a Shamrock shake, the perfect beverage for your Saint Patrick’s Day party. With a minty and chocolaty taste that will appeal to children. The shamrock shake is easy to make and the ingredients are easy to find at your local supermarket. This shake will help create your St. Patrick’s Day party into a success.


  • 2 cups vanilla ice cream
  •  1 1/4 cups milk
  •  1/4 teaspoon mint extract, or more to taste
  •  9 drops green food coloring
  •  2 tablespoons chocolate syrup, or to taste (optional)
  •  2 tablespoons whipped cream, or to taste (optional)
  •  1/2 teaspoons green decorator sugar, or to taste (optional)


It takes 10 minutes

  1. Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
  2. Drizzle chocolate syrup around inside walls of 2 tall glasses; pour the shake into a glass. Top with whipped cream and green decorator sugar.


Emily Fermin

Buffalo wings

January 28th, 2017   admin  Uncategorized   No Comments »

Next Sunday, February 5th, 2017 is Super Bowl 51 with the New England Patriots facing off against Atlanta Falcons at NRG Stadium in Houston, Texas. Buffalo wings are the perfect appetizer that people can serve in their homes for their Super Bowl party. This appetizer is a quick and easy recipe that people will love.


  • ¾ cup all-purpose flour
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 20 chicken wings
  • ½ cup melted butter
  • ½ cup hot pepper sauce


  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Emily Fermin

Wendy’s Claps Back At Twitter Troll

January 6th, 2017   admin  Uncategorized   No Comments »


What do you do when a major food chain embarrasses you on social media? You delete your account as fast as humanly possible! Twitter user Thuggy-D (@NHRide) did just that after a brief dialogue with Wendy’s. After the company posted this tweet, “Our beef is way to cool to ever be frozen,” Thuggy-D decided it would be a good idea to come after the franchise giant, “your beef is frozen and we all know it. Y’all know we laugh at your slogan ‘fresh, never frozen’ right? Like you’re really a joke.” After which Wendy’s replied, “Sorry to hear you think that! But you’re wrong, we’ve only ever used fresh beef since we were founded in 1969.” I think most people would stop at this point. Why continue a twitter conversation with a fast food company? However, Thuggy-D did respond, “so you deliver it raw on a hot truck?” That’s when things got interesting, Wendy’s tweeted “Where do you store cold things that aren’t frozen?” Thuggy-D then decided to bring another fast food giant into the conversation, “y’all should give up. @McDonalds got you guys beat with dope ass breakfast.” Finally, Wendy’s shut down the discussion with, “@NHride You don’t have to bring them into this just because you forgot refrigerators existed for a second there.” WELL…if that didn’t stir up the pot! By the time Thuggy-D deleted his Twitter profile, other users had already taken screenshots of the dialogue and share it thousands of times!

Article by:
Gerard G.

No Hogwarts Feast Is Complete Without A Chocolate Gâteau:

December 27th, 2016   admin  Uncategorized   No Comments »


12 tbsp softened butter 1¼ cup flour

½ cup almond flour 1¼ tsp baking soda

½ tsp baking powder 1 tsp salt

¾ cup hot water

4 oz unsweetened chocolate

¼ cup cocoa powder

  • ¾ cup granulated sugar 4 large eggs
  • egg yolks

¾ cup sour cream  2 tsp vanilla extract For the frosting:

16 oz bittersweet chocolate 1 cup sugar

2 tbsp water

2 cups heavy cream 4 tbsp salted butter


Jon Premosch / Jenny Chang / Marie Telling / BuzzFeed


Prepare frosting first to let it settle completely before frosting cakes. In a pan, heat sugar and water over medium heat, stirring constantly until sugar is completely dissolved.

Let mixture bubble, swirling pan occasionally until syrup turns into brown caramel. Take it off the heat and stir in ½ cup heavy cream. Whisk and once bubbling quiets down, add rest of the cream.

Add salted butter, half a tablespoon at a time. Place pan over heat again and stir until well combined. Stir in chocolate and mix until melted. Whisk until mixture is glossy. Let sit at room temperature for 4 hours, until thickened.

Two hours before assembling, preheat oven at 350°F and grease three 8-inch cake pans.

In a heatproof bowl, combine hot water, cocoa powder, and chocolate. Place bowl in a bain-marie and stir until perfectly melted and combined. Add 3/4 cup sugar to the bowl and stir until smooth. Set aside.


In a medium bowl, mix the flour, almond flour, baking soda, baking powder, and salt together.

In a large bowl, whisk the eggs and egg yolk. Add the rest of the sugar and whisk until light yellow and creamy. Stir in chocolate and mix until smooth and well combined. Progressively stir in butter, mixing well until perfectly combined.

Stir in a third of the flour mixture and mix with spatula until well-combined. Stir in half of the sour cream and combine well. Stir in a second third of the flour mixture. Combine. Then the other half of the sour cream and the vanilla extract. Pour in remaining flour mixture and whisk until smooth and well-combined.

Fold batter with spatula then pour a third of batter into each of the cake pans. Tap each pan a couple of times against your counter to smooth the dough and spread it evenly.

Bake 25 to 30 minutes until toothpick comes out almost perfectly clean. If your oven is small and you have to place cakes on oven racks at different levels, make sure to rotate the cakes halfway through cooking.

Cool cakes 30 minutes before inverting on wire rack. Let them cool completely before frosting (about an hour).

To assemble, start by leveling your cakes if you want perfectly straight and smooth layers (you can also skip that step for a more rustic, but equally delicious, look). Lie the blade of a serrated knife on the top of your cake, and trim any bumps off the surface.

Place a teaspoon of frosting in the middle of you cake stand and spread it. This will ensure your cake won’t slip during frosting. Place first cake on top of frosting. With icing spatula, spread frosting on top of first cake, until you get a smooth layer of about ¼ inch. Place second cake on top, making sure it’s centered. Spread another layer of frosting on top. Top with third cake. Make sure all the cake sides are lined up, adjust if not.

With icing spatula, apply frosting on the sides of the cake, rotating cake stand as you go along. Apply frosting on top of the cake, too.

Placing blade of bench scraper right against side of the cake, smooth frosting until cake is evenly coated, rotating cake stand as you go along (this is the first layer of coating so it doesn’t have to be perfect.) Chill for an hour, until set.

With icing spatula, apply second layer of frosting all around cake. Smooth with bench scraper until glossy, even, and smooth.

Article by:
Gerard Gagliano

POP! The Little Kernel

December 16th, 2016   admin  Uncategorized   No Comments »

Now that winter is officially upon us and temperatures have dropped dramatically, it is that time of the year again to stay home and spend time with loved ones. What better way to spend these cold winter nights watching a movie with your significant other, drinking hot cocoa, and of course POPCORN! Now, you could reach for a box of Orville or Act II and spend more time picking popcorn out of your teeth than actually watching the movie. Or…you could reach for a bag of The Little Kernel popcorn. Jacqueline Laurita and Chris Laurita of the Real Housewives of New Jersey have created a truly special popcorn brand that will send your tastebuds soaring! Health freaks will be thrilled to know that The Little Kernel popcorn is Non-GMO, whole grain , low in sodium, dairy free, and is cooked in 100% pure olive oil. You may be wondering what makes this brand different from the rest? Why choose this popcorn over the others? When asked these questions, Mr. Laurita explained, “The biggest difference from most other popcorns is the mini kernel we use which is roughly half the size of a regular popcorn kernel. When it pops it’s virtually [hull-less] so it’s rare that you would get anything stuck in your teeth. We’re also committed to giving back to those in need. Our initiative…is to give a portion of all sales to Generation Rescue. An Autism charity that is near and dear to our hearts.” Let me tell you guys something…this popcorn is to die for! I recently had the opportunity to try the “truffle sea salt” flavor and I can promise you it was THE BEST popcorn I’ve ever had. In total, there are six different flavors to choose from: naked no salt added, truffle sea salt, pink Himalayan salt, white cheddar, sweet & salty, and last but not least butter. The best part of The Little Kernel brand is their effort to support Generation Rescue the site explains, “A portion of all of their proceeds goes towards helping provide hope, information and immediate treatment assistance to families affected by autism spectrum disorders.” The Little Kernel has become a staple in movie night for my family. If you’re looking to get your hands on The Little Kernel, Mr. Laurita says, “The Little Kernel is currently available in Sprouts Markets, Mariano’s, Roundy’s, Giants, Westside Markets & many specialty stores in NY & NJ…Stop & Shop, Foodtown, and Shoprite….” Try all the flavors! Jacqueline and her husband Chris are also known for their BLK flavored water.

Article by:
Gerard Gagliano


December 15th, 2016   admin  Uncategorized   No Comments »

Baked Barley Risotto With Butternut Squash

Let’s begin!


Here’s what you’ll need:


  • 2 tablespoons of olive oil
  • 1 small butternut squash ( about 11/2 pounds) — peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  • 1 onion, finely chopped
  • kosher salt and black pepper
  • 1 cup pearl barley
  • ½ cup dry white wine
  • 3 cups low-sodium vegetable broth
  • 5 ounces baby spinach
  • ½ cup grated Parmesan (2 ounces), plus more for serving
  • 1 tablespoon unsalted butter

Alright Chef Boyardee, let’s get cookin’ !

FIRST STEP: Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.

SECOND STEP: Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.

FINAL STEP: Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.


Gerard Gagliano

Always Popped in 100% Goodness from the Little Kernel

July 7th, 2016   admin  Uncategorized   No Comments »


The Little Kernel is the new popcorn snack that gives you the full wonderful taste of a good popcorn snack without packing in so much calories like other brands for your hangout needs.

The popcorn itself is actually cute and little.  The bright white miniature kernels are probably one half the size of a traditional popcorn kernel. Popcorn is already a snack where a handful of it can be picked up and tossed into your chomper. The popcorn is light and crispy, with a hint of olive oil flavor. With 6 delicious flavors to choose from like Butter, Naked, Pink Himalayan Salt, Sweet & Salty, Trubble Sea Salt and White Cheddar.


Order Online Now

While delivering delicious snacks, The little Kernel supports “Generation Rescue Hope for Recovery”, a leading national organization that provides hope, information and immediate treatment assistance to families affected by autism spectrum disorders. Founded by Jenny McCarthy, President of Generation Rescue; dedicated to recovery for children with autism spectrum disorders by providing guidance and support for medical treatment to directly improve the child’s quality of life for all families in need. To learn more about this organization, visit


Article by
Bryan Vallejo


Delicious Southern Style Dish for Four – Crispy Ramen-Crusted Chicken with Asian Salad

June 14th, 2016   admin  Uncategorized   No Comments »

Buttermilk battered fried chicken might be a Southern classic (and deservedly so!), but it’s always fun to switch things up. Try this Asian-inspired dish that swaps classic batter for crushed ramen noodle pieces, which give these chicken cutlets a satisfying crunch. Complete the dish by pairing it with a citrusy Asian salad.



Yield: Serves 4 (serving size: 1 chicken cutlet and 1 1/2 cups salad)
Total time: 30 Minutes


  • 1bunch kale (about 8 oz.), stems removed, chopped (about 6 cups)
  • 1bunch cilantro, chopped (about 1/3 cup)
  • 3green onions, thinly sliced diagonally
  • 1 1/4 cupsmatchstick carrots
  • 3 1/2 tablespoonsfresh lime juice (about 2 limes)
  • 2 tablespoonssoy sauce
  • 1 teaspoonhoney
  • 6 tablespoonsolive oil, divided
  • 2(3-oz.) pkg. chicken-flavored instant Asian ramen noodle soup mix
  • 1 teaspoonground ginger
  • 1/4 teaspooncayenne pepper
  • 4(5- to 6-oz.) chicken cutlets
  • 2large eggs, lightly beaten
  • 1/2 cupdry-roasted peanuts, chopped


  1. Toss together kale, cilantro, green onions, and carrots. Whisk together lime juice, soy sauce, honey, and 1 tablespoon olive oil in a small bowl; pour over kale mixture, and toss to coat. Set aside while preparing chicken, tossing occasionally.
  2. Break ramen noodles into pieces. Process ramen noodles, seasoning mixtures from ramen packages, ginger, and cayenne pepper in a food processor until combined, 1 minute. Transfer mixture to a shallow dish, and set aside.
  3. Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Dip each cutlet in eggs, and dredge in ramen mixture, pressing to adhere.
  4. Cook half of chicken in 2 1/2 tablespoons hot olive oil in a large skillet over medium until golden brown and done, 2 to 3 minutes on each side. Place on a wire rack in a rimmed baking sheet, and keep warm in a 200° oven. Repeat procedure with remaining chicken and olive oil.
  5. Sprinkle peanuts over kale mixture, and serve with cutlets.


Bryan Vallejo

5 Hottest Restaurants on NYC!

May 31st, 2016   admin  Uncategorized   No Comments »

  1. SofrioSofrito on the Hudson
    679 Riverside Dr New York, NY 10031

    1. A Taste of Puerto Rico, in the Heart of New York City. Sofrito is initially defined as an aromatic mix of herbs and spices, used as a base flavoring and seasoning to the Puerto Rican cuisine. At Sofrito, the aromatic mix includes the authentic Puerto Rican Cuisine, the magnificent sounds of music from around the world, the Caribbean atmosphere, the delightful living room, dining room decor and fantastic service which takes you back to La Isla Del Encanto. Welcome to mi casa.. Sofrito
  2. AmadaAmada
    200 Vesey Street New York, NY 10281

    1. Amada is an Andalusian tapas bar and restaurant in a contemporary setting in the thriving neighborhood of Battery Park in Downtown New York City.Chef Jose Garces embraces the rich traditions of Spanish gastronomy while incorporating modern tapas. Offering unique signature dishes available only in NYC, like our whole roasted suckling pig, we do feature classic staples of Philadelphia’s Amada. Amada offers an extensive wine list of completely Spanish wines , including two wines “from the barre”, seasonal sangria and traditional Spanish cocktails. A highlight is our Gin&Tonics with exotic tonic waters and garnishes. With private and semi-private dining options, Amada is the perfect place for your next event. Amada’s café, Amadita, serves coffee, pastries and a selection of grab and go lunch items, such as empanadas and bocadillos.
  3. Speedy Romeo LESSpeedy Romeo LES
    63 Clinton St New York, NY 10002

    1. Situated in a 100 year old bar, turned liquor store, then auto parts shop, Speedy Romeo is cooking with fire. All our dishes are prepared in a hardwood fired Italian pizza oven, and on a wood grill from Mesquite, Texas. Named after the Feldman family’s champion race horse, Speedy Romeo’s portrait has a place of honor in the kitchen. Italian influenced seasonal American cooking at its hottest and freshest. Greenmarket salads and appetizers, Fresh mozzarella pulled every morning, and Provel cheese “imported” from St Louis MO. Turning out perfectly charred pizzas, as well mouthwatering steaks, chops, whole fish and burgers, there is something for all tastes.
  4. logo-shine-pinkThe Lucky Bee
    252 Broome St New York, NY 10002

    1. The Lucky Bee is the new farm-to-table Southeast Asian cafe from restaurateur Rupert Noffs and former Fat Radish sous chef Matty Bennett. The menu includes coconut-braised short ribs, grilled whole shrimp, salt & pepper wings, and green curry with vegetables. The dining room has a kooky vibe, with 60s-style lamps, hanging ferns, and pink & black stripes all over the place.
  5. mrdonahuesDonahue’s
    203 Mott St New York, NY 10012

    1. Anne Redding and Matt Danzer, the chef/restaurateurs behind Uncle Boons, recently debuted this quirky American lunch counter in Nolita. The menu has rotisserie chicken, roast beef, chicken fried pork cheeks, and Swedish American meatballs, plus sides like onion strings, pepperoni bread, and egg drop soup. This is a tiny space with a lot of character.

List by:
Bryan Vallejo

New Food Channel Taking Over the internet

April 26th, 2016   admin  Uncategorized   No Comments »


Have you ever watch a chef prepare a meal on the Food Network and hoped that you can create such a dish? I know I have and I also know with the advent to video streaming like on Facebook or YouTube can now follow pages/channels that’s all about making a dish, but not just a simple steak dish, chicken, fish. You can see videos on meals that you wouldn’t think of, but want to try it. Combinations that would not be sold in most restaurants, but are a must have. This food channel in particular is “Tasty” and they posted new videos every day with a mouthwatering dish that you can make at home and take pleasure in enjoying. Give it a watch and feast yourself on what your stomach needs.

Here are a few examples of their channel:

One-Pan Teriyaki Salmon Dinner

Steak-Stuffed Garlic Bread

Chocolate-Covered Mini Olive Oil Cakes

Chicken Pot Pie (As Made By Wolfgang Puck)

Deep-Fried Deviled Eggs


Article by:
Bryan Vallejo