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

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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

Chicago Food Film Festival

November 20th, 2014   admin  Uncategorized   No Comments »



Chicago’s Food Film festival returns to marry food and film in a lovely marriage.  At Chicago’s Food Film Festival “what you see is what you eat”. The festival includes 5 ticketed events where audiences of around 250 people are served the food they see onscreen. George Motz, James Beard Award nominated filmmaker says “we like to to call ourselves the multi-sensory experience. If we can’t recreate that moment, we really can’t show the film…” . The Chicago Food Film festival begins November 19th through the 22nd in Kendal College, 900 N. North Branch. Tickets range from $45 to $95 for regular admission ($325 for a VIP pass). Tickets can be purchased online at


Article by:
Jennifer Montero

Airplane Food Now Available for Home Delivery

September 22nd, 2014   admin  Uncategorized   No Comments »



While some people like to pack food for the plane, especially if it’s going to be a long ride, others get excited over the chance to indulge themselves in provided meals known as ”airplane food”. For the latter, today might be the happiest day of your life. A German based online grocer, has launched a new food program cleverly named “Air Food One.” For customers who enroll in the program, every week they will be sent either a classic or vegetarian meal created by LSG sky chefs, the food purveyor for Lufthansa Airlines. The frozen meal will be exactly what is being served 35,000 feet above that week For those who ask what the difference is between microwavable frozen airplane food and frozen supermarket food, the difference is in the ingredients. Food that is meant for on air is typically seasoned more heavily than regular food due to the impact of altitude. People tend to get dehydrated on flights and lose their sense of smell so the food is prepared to overcome that, providing the passenger with a unique on air dining experience. The service is currently available only in Germany and costs $12.90 per meal.


Article by:
Helen Trieu

Hersh’s Pizza & Drinks Takes a Stand Against Ray Rice

September 15th, 2014   admin  Uncategorized   No Comments »



Ever since the video was released of Ray Rice physically abusing this fiancé, the world has been up in arms about taking a stand against domestic violence. On September 8th, they posted a status on Facebook stating, “Dear Lovers of Women, Not Hitting Women, Non Violence and Just Generally Being a Good Person, Come trade your Ray Rice Ravens Jersey in for a free pizza at Hersh’s. These jerseys will save us money on toilet paper this week. #CutRayRice.” The status got thousands of likes and people are all commending this restaurant for taking a stand. The restaurant also pledged to donate $2.70, a note to Ray Rice’s number being 27, to House of Ruth – an organization for battered women – for every Jersey they collect. Like everything else in the world, even a restaurant standing up for women, there will always be critics. After receiving an excessive amount of phone calls and messages with people spewing profanity and threatening the restaurant with physical violence, Hersh’s has officially ended their Jersey trade-in.

Article by:
Helen Trieu

Fourth Annual Sustainable Food Film Series to Begin

September 8th, 2014   admin  Uncategorized   No Comments »



With our world becoming more and more interested in more organic and natural approaches to eating, there has been an array of educational methods to get the message out there. From conventions to farmers markets, internet videos, documentaries and of now the annual sustainable food film series set in Denver, Colorado. The Fourth Annual Sustainable Food Film Series is set to begin at the Denver Botanic Gardens this week. Screening is $5 for attendees and the film is meant to educate and inform the population of healthy eating. The series will raise awareness on how to grow, produce and consume food in a much healthier and more sustainable way. There will be a total of four films covering organics, sustainable farming, local food, and seafood crisis. The films will be airing beginning September through November at the Denver Botanical Gardens Mitchell Hall. Doors open at 6PM and screenings begin at 6:30PM.

Article by:
Helen Trieu

A Focus on Healthy Eating at this Year’s Let’s Talk About Food Festival

September 1st, 2014   admin  Uncategorized   No Comments »

green and red healthy food


This will be the third annual Let’s Talk About Food Festival, the region’s largest outdoor health education and food festival. Held on Sept. 26-27 of the year, the festival will bring together food writers, scientists, academics and even local and celebrity chefs. The festival will consist of outdoor activities such as gardening seminars, workshops and cooking demonstration for both adults and kids. Some of the faces you will see there this year include White House Pastry Chef Bill Yosses, Harvest Restaurant’s Mary Dumont, Townsman’s Matt Jennings, and Jody Adams from Rialto and Trade. There will be tons of food samples and vendors on site. When asked, the organizers claim that the purpose of the festival is “aimed at increasing the level of public literacy about all aspects of our food system.”


Article by:
Helen Trieu

Have your LEGOS and Eat them Too

August 25th, 2014   admin  Uncategorized   No Comments »


All your childhood dreams have come true. As a kid, I was told never to eat my toys. A life lesson that I have come to accept no matter how real my Barbie cupcake looked. But now the game has changed. Designer Akihiro Mizuuchi has created these chocolate LEGOS in strawberry, white, milk and dark chocolate for the kids inside us so we can have our playtime, and well, eat it too. There have been attempts at LEGO candy before with hard candies being sold as toys but they were never quite right as they did not fit together and allow for us to build things the way we were able to with real LEGOS. Mizuuchi’s design however, is both lifelike and tasty. The chocolate LEGOS fit together perfectly to build robots, cars and more. It’s the perfect treat. The one thing I have not been able to figure out however, is how we are able to do this without the chocolate melting in our hands? How did they create these robot chocolate LEGOS without it being smudged or melting? Magic, perhaps? A cold room and a pair of tweezers? We may never know.

Article by:
Helen Trieu