Here is the addition for the wonderful and tasty chicken kababs that I had given you  earlier.

 Enjoy! 

 Cilantro-Lime Chutney

 From the Nest

 One 1-inch piece 1-inch diameter fresh ginger, peeled and sliced into coins

 2 to 3 serrano peppers, or 2 small jalapeño peppers, seeded

 Six 6-inch lengths of scallion greens (tops), chopped

 2 cups very tightly packed fresh cilantro, with thin stems (about 2 very large bunches),  coarsely chopped

 1/2 cup tightly packed fresh mint leaves

1/2 teaspoon ground cumin seed

3/4 teaspoon Garam Masala Spice Blend (recipe follows)

1 teaspoon kosher salt

1/2 teaspoon sugar

2 to 3 tablespoons vegetable oil

1/4 cup fresh lime juice

Directions

1. Combine all the ingredients except the lime juice in the bowl of a food processor. Process until finely chopped, pulsing and scraping down the sides of the bowl as needed (this make take a few tries as the herbs can be stubborn). Add the lime juice and process until a bright green paste forms. It should be spreadable but not quite fluid.

Pulse in small amounts of lime juice, oil, or water to thin, if necessary. Serve or transfer to an airtight container and store in the refrigerator for up to a week.

For Garam Masala Recipe Read the rest of this entry »

 Always looking for a quick and painless meal to just throw on the grill this summer.  Well I have just the thing for you with these juicy pieces of chicken marinated in lime  juice, the oil, yogurt, ginger, garlic, coriander, cumin, black pepper, cayenne, garam  masala.  How can anything in that taste bad.

 Exactly, plus when you add a cilantro-lime chutney for dipping you’ll fee; like your on  the islands.

 This is a winner, so fire up your grill and let’s start.
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Rice, is a common staple in many families homes and at their dinner tables.  I know living in a Caribbean home rice was mad almost every night at by my grandmothers and aunts.  It was just what was made to accompany the different chicken and meat dishes that were served. Some of us wonder what other things you can do with rice.

Well I am here to give you guys a couple of ideas for your leftover rice.

If you have any please share below!

California Rolls: Did you know that you can make sushi rolls with leftover brown rice you have in your refrigerator.  All you need to do is wrap the rice with veggies and crab in sheets of seaweed, like Nori.

Rice Pudding:  Now this is  a delicious way to use leftover rice. If you have difficulty finding a recipe try this one, Arborio Rice Pudding, by Tyler Florence.

Soups and Stews: Adding rice not only will add flavor to your soup but will also add great texture.

Risotto: Although Risotto is one of my most favorite dishes especially when paired with fresh succulent shrimp and lobsters. Though this dish is found to be difficult to master in the kitchen it is quite versatile and easy to prepare.  Try Giada DeLaurentiis’ Brown Butter Risotto with Lobster.

Frittatas:  Add some leftover rice to your breakfast frittata, yummy!

Image: Rachel J/Flickr

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Pizza Hut nationally made a statement last week that they will not be changing its name to “The Hut,” and has no plans on it either. According to Brian Niccol, the company’s chief marketing officer,

“Pizza Hut is not changing its name. We are proud of our name and heritage and will continue to be Pizza Hut. We do use ‘The Hut’ in some of our marketing efforts.”

The company, which is best known for its fast-delivery pizzas, has attempted to overcome poor sales by expanding its menu to include other food items, such as launching a new “Big Eat Tiny Price” value menu.”  Pizza Hut started using the shortened nickname “The Hut” on delivery boxes and signage.

Pizza Hut’s new “Big Eat Tiny Price” menu includes

    * Stuffed pizza rolls: Four pepperoni-cheese rolls with marinara or ranch dipping sauce for $5.

    * PANormous pizza: A one-topping, four-slice personal pizza for $5, with additional cost for more toppings.

    * P’Zone pizza: A calzone-style pizza with marinara dipping sauce for $5.99.

    * Pizza Mia: A one-topping medium pizza for $5.99.

Image: Idsgn
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I have been hearing a lot of people ask this question lately… “What is a Foodie?” I have even been asked if I consider myself to be a foodie…. and I Do!

In definition terms, a Foodie is someone who has a deep interest in food. In addition to being interested in food itself, foodies are also interested in the back story: the history, production, science, and industry of food.  Foodies are however, considered amateurs and are usually self-taught.

Back in the day the words “epicure” and “gourmet” were used to describe a foodie.  Now though these out of date words usually bring a sense of snobbish uptight people.

Now the term foodie can be used for anyone who has a great deal of love for food and the knowledge behind food.  Foodies want to not only enjoy food, but are also interested in exploring a wide range of tastes, flavors, and textures.

Are you a foodie?

Image: Microsoft Office Clipart Gallery
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• Recipe du jour: Penne with Shrimp and Herbed Cream Sauce… Yummy!

• Bobby Flay Cooks Father’s Day Barbecue at the White house with President Obama.

• A delightful new children’s book, Peas!: It’s Not Easy Being Peas-y, by Andrew Cullen.

• Want to learn how to caramelize onions, learn here and add them to you burgers and sandwiches.

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Boomette/Flickr

Have any of you ever heard of this cocktail called the Japanese Slipper?

This was the first I had ever heard of one and knew I needed to share it with you all this friday to jump start your weekend off right.

Don’t be alarmed of the intense green color… just enjoy! 🙂

Japanese Slipper Recipe

    * 1 ounce Midori melon liqueur

    * 1 ounce Cointreau liqueur

    * 1 ounce fresh lemon juice

    * ice cubes

    * lemon twist (for garnish)

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Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

This week, actually Yours Truly was cookin in the kitchn… whipping up some yummy, gooey, Chocolate White Chocolate Chunk Cookies.  After submitting a few recipes of mine I was asked by the kitchn to be a guest post on their site and I just jumped up for this cool opportunity.

Also in the kitchn, quesadilla pie… yummy, Part One of growing alfalfa sprouts, getting plastic off the oven, the ingredient turmeric, to the principles of melting cheese.

• Recipe Review: Quesadilla Pie from Simply Recipes: Sounds too yummy for words.

• How To Grow Your Own Alfalfa Sprouts: Part One: Avoid health hazards by growing them yourself.

• Good Question: How Do I Get Melted Plastic Off the Oven?: Ever have this problem, if so try this then.

• From the Spice Cupboard: Turmeric: Do you have a small tin of turmeric just sitting in your cupboard, if so take it out and use it for other things.

• Cheese: On Melting:  The principles on how to melt cheese, gooey and yummy!

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fenderloving/Flickr

Tuna, to me has always been a super de duper easy way to make a quick and fast meal whether it be lunch time as a sandwich or dinner time as a casserole.

Especially now due to these economical times, it allows families to feed one another on the cheap.  Sounds pretty good to me.

If you need some new different and esay ways to incorporate tuna in your meals here are a few different recipes.

So try these 8 and let me know what you think…

1.  Pasta salad. Cold pasta salad with crisp fresh veggies, a light vinaigrette, and flecks of tuna is a great alternative to pasta salad with chicken.

2.  Tuna croquettes or even tuna on crackers.  My kids love these and they are soooo easy.  Need a tuna coquette recipe try this Alton Brown’s.

3.  Tuna Casserole.  Just add noodles, cheese, and cream, and you have a great hearty meal.

4.  Tuna Melts.  Yummy! These are my favorite.  Prepare your tuna to your liking and add your favorite cheese, I use swiss, then broil it and its ready to go.  I always add a little hot sauce to kick it up a notch. 😉

5.  Tuna Salad.  With this recipe you can add either mayo or just go with light salad dressing.

6.  Tuna alone.  Just add some soy sauce.

7.  Stuffed Tuna and Cheese Potatoes.  Just like a twice baked potatoes just add tuna and your mixings and ready to serve.

8.  Try a Nicoise Salad.  Do as the French do… just chop up some potatoes, green beans, hard-boiled eggs, and chunks of tuna.  C’est tres bon!

Do you have any ideas?
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• With all the taxes going on, expect more taxes to be proposed on meat and fast foods.  — The Epi-Log

• Do you know, how to politely take photographs of food in a restaurant? — Serious Eats

• Sandwich of the week, Poached Egg and Prosciutto Muffinwich. — YumSugar

• The proper tips on how to store your coffee. — Slashfood

• Spice paste, what’s it good for? — Cookthink

• Need a cocktail, maybe a summer cocktail, go red and yellow! — Hostess with the Mostess

Image by Micahel Sarver/Flickr
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