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.


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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

Memorial Day potato salad

May 20th, 2015   admin  Uncategorized   No Comments »



What’s Memorial Day without a good old fashion barbecue! If your friends are like mine, we love to plan huge potluck shindigs. But if you’re anything like me, you don’t know your way around the kitchen too well! I’ve got the perfect dish for you to whip up!
Who doesn’t love a great potato salad?
What you will need:
Sugar (optional)

Step 1: Boil water with a dash of salt in a pot and place potatoes inside at boiling temperature. In a separate pot, boil water and place eggs inside at boiling temperature.

Step 2: When both eggs and potatoes are cooked, peel potatoes and eggs.

Step 3: Slice and Dice potatoes and eggs into bite size chunks and place into a bowl.

Step 4: Mix Mayonnaise, salt, and relish into your bowl of potatoes and eggs. Use your discretion with use of salt. Some use a dash, others (including myself) use a palm full.

OPTIONAL: Add sugar! Sugar will add a great pop of flavor along with the relish and salt.. I promise!

Step 5: Refrigerate for 2-3 hours

Step 6: ENJOY!

Happy Memorial Day!


Article by:
Evelyn Jean Francois

Brunch is Incredible!

May 4th, 2015   admin  Uncategorized   No Comments »



My favorite time of day is brunch. If there’s one thing I love, it’s an amazing brunch. Brunch is a perfect mix between breakfast and lunch. It can consist of macaroni and cheese and bacon, or scrambled eggs and pancakes, or chicken and waffles. The amazing thing about brunch, is that it’s just as fulfilling as a dinner. Brunch is very popular during the weekends for the leisure and relaxing vibe after a long work week.


Article by:
Evelyn Jean Francois

A Delicious Bake Macaroni and Cheese Cupcake Recipe Both Delicious and Kid Friendly!

February 3rd, 2015   admin  Uncategorized   No Comments »



There’s nothing better than to bond with your child but it can be a bit difficult after coming home from work to throw the ball around with your little slugger or to even sit down and have tea with your little princess. Having to come home after a long day of work, cook a meal and balance it all can be challenging but you can do both by involving your little one in the cooking process as well. You definitely can have fun, as well as teach them a whole new thing every day. Not to mention it will make the after cleanup a whole lot easier when you have a little helper.

Below find a kid friendly recipe for delicious Baked Macaroni and Cheese Cupcakes that you can cook with your young one and not only will they have fun making it but they will love to eat it!

Baked Macaroni and Cheese Cupcake


1 hr 38 min


45 min


35 min


Yield: 6 to 8 servings


Level: Easy



Vegetable cooking spray

2 cups dried bread crumbs, divided

1 tablespoon olive oil, plus extra for drizzling

8 ounces ground turkey or chicken, preferably dark meat

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

8 ounces small pasta, such as pennette, shells, or elbows

2 cups grated Parmesan

1 1/2 cups grated white Cheddar

1 cup cherry tomatoes, quartered

2 cups chopped broccoli, blanched,* see Cook’s Note

1 pound asparagus, cut into 3/4-inch pieces, blanched



Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.


In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.


Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.


*Cook’s Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use.


Recipe courtesy Giada De Laurentiis

Read more at:


Article by:
Jennifer Montero



Stewed Chicken with Andouille

January 17th, 2015   admin  Uncategorized   No Comments »

In this very COLD weather there’s nothing better than cuddling up on a couch with a blanket and a warm meal. This recipe is perfect for these cold winter evenings.

Stewed Chicken with Andouille





6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed

Kosher salt

1 tablespoon vegetable oil

1 link andouille sausage (about 3 ounces), chopped

1 tablespoon all-purpose flour

1 3/4 cups low-sodium chicken broth

3 medium red potatoes, cut into 1/2-inch pieces

1 10 -ounce package frozen whole baby okra, thawed

Juice of 1 lime

1/4 cup chopped fresh cilantro



Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.


Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro.


Per serving: Calories 397; Fat 13 g (Saturated 3 g); Cholesterol 183 mg; Sodium 895 mg; Carbohydrate 22 g; Fiber 4 g; Protein 47 g


Article by:
Jennifer Montero

Easy After Work Pork Roast Recipe

January 8th, 2015   admin  Uncategorized   No Comments »



Cooking during the week: we know we should do but don’t always have the motivation to especially after a long day at work.

Here is a Quick and Easy Delicious Recipe for a Chinese Pork Roast.


1          jar(s) (7.5 oz) hoisin sauce

2          tablespoon(s) each honey and rice vinegar

4          scallions, finely chopped

2          large sweet potatoes, cut in 1/2-in. strips

1          pound(s) asparagus, trimmed

3          teaspoon(s) oil

1/4 teaspoon(s) salt

1          (1 lb) pork tenderloin


Position racks to divide oven in thirds. Heat oven to 500ºF. You’ll need 2 rimmed baking pans lined with nonstick foil.

Whisk 1/3 cup hoisin sauce, honey, vinegar and scallions in small bowl until blended; reserve for serving.

Place sweet potatoes on one baking pan, asparagus on the other. Toss potatoes with 2 tsp oil, asparagus with 1 tsp. Sprinkle all with salt; toss.

Move potatoes partially to one side of pan. Place pork on same pan with potatoes; brush with remaining hoisin sauce. Roast pork and potatoes on top shelf 15 minutes.

Remove pan from oven, gently toss potatoes and turn pork. Return to oven; roast pork and potatoes on top, asparagus on bottom 10 minutes or until pork registers 155ºF on an instantread thermometer. Rest pork 5 minutes; slice and serve with hoisin-honey sauce.


Article by:
Jennifer Montero

Mini Grilled Cheese Cakes

November 29th, 2014   admin  Uncategorized   No Comments »



Grilled Cheese Sandwiches always seem to give everyone a sense of nostalgia. Grilled cheese sandwiches just remind us our childhoods and after school snacks. These Mini triple layer grilled cheeses are definitely a cute and fun interpretation of a classic.


16 slices firm white sandwich bread

2 tablespoons unsalted butter, melted

1 1/4 cups (about 4 oz.) shredded Cheddar

1/4 cup bottled sweet pepper relish




Preheat oven to 200°F and line a large rimmed baking sheet with foil. Lightly mist a griddle or large skillet with cooking spray.

Use a 2-inch heart-shaped cookie cutter to cut three hearts from each slice of bread. Lightly brush both sides of bread with butter.

Place about 1 1/2 tsp of cheese in center of half of hearts. Use fingers to spread cheese and lightly pack it down, following the shape of hearts. Top cheese with about 1/4 tsp of relish and season with pepper. Place the remaining hearts on top of filling, lightly pressing down to form firm, well-shaped sandwiches.

Working in batches, cook sandwiches on griddle or in skillet over medium-high heat until lightly browned, 3 to 5 minutes per side. Use a small spatula to carefully flip sandwiches over. Place finished sandwiches on lined baking sheet and keep warm in oven until ready to serve.


Article by:
Jennifer Montero