Food Network | My Meals are on Wheels

The Union Square Cafe’s Bar Nuts

January 27, 2013 at 3:37 PM | Posted in Food, nuts | Leave a comment
Tags: Butter, Cayenne pepper, Food Network, Nigella Lawson, Nuts, Tablespoon, Teaspoon, Union Square Cafe

Well I seen these on the Food Network yesterday with Nigella Lawson, The Union Square Cafe‘s Bar Nuts. During the show she

mentioned where these are at you’ll go and sit at the bar and they give you a bowl of these and once they do you can’t stop eating them, she’s right! I made some earlier today and word of warning don’t prepare these before you dinner! They have a hint of heat with the Cayenne Pepper and then a hint of sweet with the Dark Brown Sugar, along with the melted Butter and chopped Rosemary just for good measure. Really a great snack. The recipe along with the web link is below.

The Union Square Cafe’s Bar Nuts

Ingredients
2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole

Ready to bake

unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Directions
Preheat the oven to 350 degrees F.

Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.

Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

http://www.foodnetwork.com/recipes/nigella-lawson/the-union-square-cafes-bar-nuts-recipe/index.html

Emeril’s Florida debuts Jan. 6 on Cooking Channel

January 5, 2013 at 12:33 PM | Posted in cooking | Leave a comment
Tags: Chef, Cooking Channel, Emeril Lagasse, Florida, Food Network, Orlando Florida, Restaurant, Television program

Emeril’s Florida debuts Jan. 6 on Cooking Channel with Orlando in focus

With two Orlando restaurants, chef Emeril Lagasse is no stranger to Central Florida. So it’s no surprise that he is intrigued with

uncovering authentic Florida fare. His new television series Emeril’s Florida premieres at 10:30 a.m. Sunday Jan. 6 on the Cooking Channel, an offshoot of the Food Network. The series covers the state’s regional cuisine from farms to restaurants giving viewers a fresh perspective of Florida food from the kitchen. But it is Central Florida that is in focus with the celebrity chef’s first stop at The Ravenous Pig in Winter Park. Lagasse and chef-owner James Petrakis prepare cobia, a favorite Florida catch . After that, cameras roll at Emeril’s Orlando with culinary cirector Bernard Carmouche. For that segment, black grouper with sofrito, rock shrimp and avocado toast is on the menu. The information-packed show showcases Vines Grille & Wine Bar, Orlando Brewing and ICEBAR before heading for dessert. Rosen Shingle Creek Resort’s award-winning executive pastry chef David Ramirez joins Lagasse to talk and sample artisan chocolates.

Beer Battered Fish and Fries

August 22, 2012 at 5:29 PM | Posted in Breyer's Carb Smart Ice Cream, diabetes, diabetes friendly, fish, low calorie, low carb, Ore - Ida | 1 Comment
Tags: Batter, Fish, Fish & Chips, Flour, Food Network, French fries, Kroger, Ore-Ida

Today’s Menu: Beer Battered Fish and Fries

I was at Kroger early this morning trying to find something that sounded good for dinner when I spotted some beautiful looking Haddock Fillets, I found dinner! Beer Battered Fish and Fries. It just sounded right! The recipe for the Beer Batter was based on recipe I found on The Food Network that I tweaked a little. If you like Fish your going to love this recipe! The Beer Batter makes one killer golden crust! I used 2 fillets that I cut up into several small pieces, it made plenty for three people. The Batter makes a delicious tasting crust that fries up golden brown. I used Yuengling Light Lager Beer, 99 calories 8 1/2 carbs, for the Batter. The Fish has a fantastic taste and the Batter encrusts the fillets to keep it moist. If you love Fish as much as I do give this one a try. I left the recipe at the end of the post.

Along with the Fish I baked some Ore Ida Crinkle Fries. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some fresh sliced Peaches.

Beer Battered Fish and Chips

Too Good!

Ingredients
Beer Batter:
1 (12-ounce) bottle beer. I used Yuengling Light Lager 99 calories 8 1/2 carbs
2 cups all-purpose flour
1 teaspoon Seasoning, recipe follows

1 1/2 pounds Haddock fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)

Directions

Spray skillet with Pam Cooking Spray. Preheat Pan on Medium while adding up to 1/2 inch of Extra Virgin Olive Oil. Make sure Oil is hot before adding Fish.

Batter:
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, making sure oil remains hot between batches.

Serve fish with French fries.

Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

August 15, 2012 at 8:48 AM | Posted in cooking, Food, spices and herbs | Leave a comment
Tags: Calif, Chef, cook, Cooking Channel, Food Network, Home, ROGER, Roger Mooking

COOKING CHANNEL‘S ROGER MOOKING PLAYS WITH FIRE IN NEW SERIES “MAN FIRE FOOD”

Series Premieres Tuesday, September 18th at 10pm ET/7pm PT

NEW YORK, NY – August 14, 2012 – The heat is on as chef Roger Mooking travels the country to discover inventive ways to cook with fire, in Cooking Channel’s new series Man Fire Food, premiering Tuesday, September 18th at 10pm ET/7pm PT. Roger endures the heat as he visits with pit masters, chefs and home cooks, all looking to create complex, flavorful dishes utilizing the element of fire. Whether cooking over an open fire in a rustic chuck wagon or smoking meat from inside a double-decker, Roger follows the smoke signals for a mouthful of flavor and a whole lot of heat.

In the series premiere, Roger travels to the Carolinas for a unique barbecue experience that opens his eyes to a new world of fire. He starts at the family-run Skylight Inn in Ayden, NC where they have served whole-hog style barbecue for 65 years. After loading the wood and burning the coal for their 170 square foot smoker Roger helps prepare the hogs for the fire and sinks his teeth into their legendary barbecue pork. Next stop is Greer, SC for Bovinova – a two-day meat-filled feast started by five food-loving friends. While there, Roger is introduced to the custom-built cow rack used to roast a 1,000 pound cow over a colossal open flame and feed more than 600 barbecue lovers.

Upcoming episodes feature visits to Pacifica, Calif., where Roger helps a pit master prepare a whole pig for a Hawaiian-style barbecue right on the coast; Austin, Texas to see how South American parilla-style rib roasts and pork steaks are cooked to perfection on a homemade grill; and Grain Valley, Mo. to meet a local mechanic who has transformed a retired Cessna airplane into a smoker for everything from pork butts to chicken.

Roger Mooking is the host and co-creator of his own internationally broadcast television series Everyday Exotic and host of Man Fire Food on Cooking Channel. He is the co-host of the hit show Heat Seekers on Food Network. To add to his growing plate, Roger’s highly anticipated first cookbook Everyday Exotic: The Cookbook hit shelves in 2011. In addition Mooking is the recording artist and creator of Soul Food; a unique food and music project released by Warner Music. For Roger, music and the epicurean world are seamless. One feeds the body, the other the soul; it is all food in all its various forms.

‘Extreme Chef’ launches second season August 16 on Food Network

July 12, 2012 at 9:12 AM | Posted in Food | Leave a comment
Tags: Anthony Sedlak, Ben Sargent, California, Chef, Cooking Channel, Food Network, Thailand, Troy Johnson

‘Extreme Chef’ launches second season August 16 on Food Network
Seven chefs, extreme locations? What we have here is a new season of ‘Extreme Chef’ debuting August 16 on Food Network.

The series, launching its second season on cable 58, takes seven fearless chefs out of the kitchen and sends them to locations that include the deserts of California and the jungles of Thailand for a competition that will test all of their skills – physical, mental and culinary.

For example, challenges include pulling needles from a cactus pad and using them to create a dish, creating a meal in one hour while on a floating dock while rescuing their ingredients from a capsized fishing boat.

In each episode, the chefs will be judged by a rotating panel of guest judges and the bottom two chefs will face off in a showdown challenge to determine which goes home.

At the season finale, one chef will be declared the most Extreme and take home a $50,000 grand prize.

Special guest judges include Simon Majumdar (‘Next Iron Chef‘ judge and food journalist), Ben Sargent (host of Cooking Channel‘s ‘Hook, Line & Dinner’), and Troy Johnson (host of ‘Crave’ and a food critic and journalist).
The contestants are: Scott Brandolini (Mass.), Susanne Dillingham (N.C.), Terry French (N.J.), Lance Knowling (N.J.), Viet Pham (Utah), Isadora Sarto (Vt.) and, Tiffany Ward (Hawaii).

In the premiere episode, the chefs are dropped into Salton City, Calif., by helicopter and have to scavenge for ingredients and tools in an abandoned wasteland.

They have ’60 minutes to raid a deserted tent village for on-perishable ingredients, build their own cooking stations, and use items like steel wool, batteries and tumbleweed to start a fire. Two chefs will be sent into the Final Showdown where they must create the perfect bite – only one will survive the apocalypse and advance to the next location,’ according to Food Network.

The series will air at 9 p.m. p.m. Thursdays.

Tilapia Sandwich w/ Tofu Mac & Cheese

June 1, 2012 at 5:12 PM | Posted in cheese, diabetes, diabetes friendly, fish, House Foods Noodles, low calorie, low carb | 2 Comments
Tags: Black pepper, Food Network, I Can't Believe It's Not Butter!, Macaroni and cheese, Mustard (condiment), Parmigiano-Reggiano, Tofu, Velveeta

Today’s Menu: Tilapia Sandwich w/ Tofu Mac & Cheese

A comfort food classic, with a bit of a spin, for dinner tonight. It’s a Fish sandwich with Mac and Cheese! I love Mac & Cheese but I don’t like the calories and carbs that usually come with it. So to cut back on the calories and carbs I replaced the Pasta Macaroni with Tofu Shiratki (Yam Noodle with Tofu) Macaroni Shape Noodles.

First the Fish,If you want a flat-out delicious Fish recipe look no further! I prepared this with Tilapia but it would go great with Mahi Mahi, Sea Bass, or about any other Fish. This makes one of the most delicious Fish Sandwiches you’ll ever have. I had seen this recipe originally on the Neely’s on the Food Network and I’ve been using it ever since! So I laid out two Tilapia Fillets and I was set. I preheated the oven to 450 degrees F. Then placed a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

First you dredge the fillets in a Melted Butter (I used I Can’t Believe It’s Not Butter), Dijon Mustard, and Chopped Dill. Then you combine Panko Bread Crumbs, Cayenne and Sea Salt and Pepper and dredge the fillets through this making sure the fillets are completely coated. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes. Assemble the sandwich by adding Tartar Sauce or any other of your favorite toppings. I left my version of the recipe at the bottom of the post.

Now for the Mac & Cheese, this is where it gets good! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 3 carbs! I added a half a serving of Velveeta 2% Cheese, 1 slice Sargento Ultra Thin Swiss Cheese, and 1/4 teaspoon Kraft Shredded Parmesan Cheese. Seasoned with Sea Salt and Ground Black Pepper. Mix it all together and microwave on high for 1 minute and 40 seconds. After the first minute stop it to stir and continue with 40 seconds, the time can vary according to your microwave. I’m starting to use Tofu more and more as a noodle substitute. Huge difference in calories and carbs between the two. A thank you to Hungry Girl for the idea. I left the recipe and the link to the Housefoods Tofu at the end of the post. For dessert later something a Yoplait Chocolate Banana Smoothie. on the post below.

Cheesy Tofu Shirataki Mac

Ingredients:
1 bag House Foods Tofu Shirataki Macaroni Shaped Noodle Substitute
1/2 Serving Velveeta 2% Cheese
1 slice Sargento Ultra Thin Swiss Cheese
Sea Salt and Black Pepper, to taste
Sprinkle of Oscar Mayer Real bacon Bits (Optional)

Directions:
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, microwave noodles for 1 minute.

*Drain excess liquid. Dry thoroughly with paper towels.

*Add Noodles back to bowl and add Velveeta and Cheese slice to Noodles breaking both into pieces as you add them. Microwave for 1 minute. Stop and stir, mixing well, and continue to microwave for an additional 40 seconds.

MAKES 1 SERVING

http://www.house-foods.com/tofu/tofu_shirataki.aspx

Tilapia Sandwich

Ingredients

Nonstick spray (Pam w/ Olive Oil)
2 tablespoons melted butter (I Can’t Believe It’s Not Butter)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill
1 cup panko breadcrumbs
1 to 2 teaspoons cayenne pepper
Kosher salt and freshly cracked black pepper
Two 6-ounce tilapia fillets
Two Healthy Life Whole Grain Buns or Healthy Life Whole Grain Bread
Iceberg lettuce, Sliced Tomatoes (Optional)
Heinz Premium Tarter Sauce

Directions

Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.

Assemble the sandwich by adding Tartar Sauce and any other of your favorite toppings to the fillet. Serve on a Healthy Life Whole Grain Bun or Bread.

* Recipe was based on a recipe from The Neely’s on the Food Network *

Chicken ‘n’ Noodles

May 13, 2012 at 5:42 PM | Posted in chicken, diabetes, diabetes friendly, low calorie, low carb, noodle | 1 Comment
Tags: Food Network, Margaret Holmes

Today’s Menu: Chicken ‘n’ Noodles

It’s been a cold and rainy Mother’s Day all day. So we wanted a hot comfort food diinner to warm it up inside. I went with the Margaret Holmes Simple Suppers Chicken ‘n’Noodles Fixins’. It comes in a 5 serving can and contains the Noodles and Seasoning, I added the Chicken. I cut up 2 Chicken Breasts seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done and added the can of Fixins’. Cooked until it the Sauce was bubbling and heated throughout.

Well this will be another Margaret Holmes product that I’ll be buying more of! The noodles and seasoning was perfect and the sauce was unbelievable, a really fantastic flavor. A real hearty and delicious meal. I left the info and web site link at the bottom of the post. I also had Healthy Life Whole Grain Bread. For dessert/snack later Tostito‘s Whole Grain Scoops with Kroger Organic Black Bean and Corn Salsa and settle back and watch the new season of “Next Food Star” on the Food Network tonight!

Margaret Holmes Simple Suppers Chicken n Noodles Fixins’

Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.

Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)

Amount Per Serving
Calories from Fat 45
Calories 230

% Daily Values*
Total Fat 3g     5%
Saturated Fat 1g     5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg     5%
Sodium 860mg     36%
Potassium 0mg
Total Carbohydrate 20g     7%
Dietary Fiber 1g     4%
Sugars 0g
Protein 8g

http://www.margaretholmes.com/

Chicken & Roasted Red Potatoes w/ Green Beans and Whole Grain Bread

April 22, 2012 at 5:33 PM | Posted in bacon, baking, cheese, chicken, diabetes, greenbeans, low calorie, low carb, potatoes | Leave a comment
Tags: Chicken, cook, Dietary fiber, Food Network, Green Bean, Healthy Life Whole Grain Bread, Kraft, Turkey Bacon

Today’s Menu: Chicken & Roasted Red Potatoes w/ Green Beans and Whole Grain Bread

What do you get when add Chicken Breast, Red Potatoes, 2% Cheese, Turkey Bacon, and Kraft Free Ranch Dressing all together, my dinner! Came across this recipe on the http://www.kraftrecipes.com/home.aspx web site, I left the link and full recipe at the end of the post. I cut the carbs and calories from the Kraft recipe by using Turkey Bacon, Kraft Free Ranch Dressing and 2% Kraft Shredded Cheese. I also cut the amounts of everything listed to make just half of the recipe amount. Everything turned out delicious! As they say on the Food Network “Winner, Winner, Chicken Dinner“. A must try recipe!

The Chicken was moist, tender and really flavorful. I marinated the Chicken for about an hour in a 1/4 cup of Kraft Free Ranch Dressing and a 1/2 teaspoon of Frank’s Red Hot Sauce. I then preheated the oven to 400ºF. I cooked the Oscar Mayer Turkey Bacon in large skillet on medium heat until crisp. Removed the bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drained bacon on paper towels. Then added the Red Potatoes chunks and Onions to reserved drippings; cooked 5 min., stirring occasionally. Removed from the heat. Crumbled the bacon. Added to potato mixture; mixing lightly. Spooned into 13×9-inch baking dish. Removed chicken from marinade; discard marinade. Place chicken over potato mixture. I baked the dish for 1 hour and 10 minutes until the potatoes were tender and chicken read 165ºF. Topped with Kraft 2% Shredded Sharp Cheddar Cheese and Parsley. I also had a side of Green Beans and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Chicken & Roasted Red Potatoes

What You Need
1/4 cup KRAFT Ranch Dressing
6 large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
4 slices OSCAR MAYER Bacon
1-1/2 lb. red potatoes (about 5), cut into 1-inch chunks
1 onion, cut into 1/2-inch chunks
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley

Make It

*POUR dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.

*HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13×9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.

*BAKE 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Kraft Kitchens Tips
Serving Suggestion

*Serve with cooked fresh green beans.

Special Extra
*Mix 1/2 tsp. hot pepper sauce with ranch dressing before pouring over chicken.

nutritional info per serving

Calories 430
Total fat 24 g
Saturated fat 9 g
Cholesterol 110 mg
Sodium 410 mg
Carbohydrate 21 g
Dietary fiber 3 g
Sugars 2 g
Protein 31 g
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 15 %DV

http://www.kraftrecipes.com/recipes/chicken-roasted-red-potatoes-132470.aspx

Share Our Strength‘s 3rd annual Great American Bake Sale is April 20-22.

April 13, 2012 at 9:43 PM | Posted in Food | 3 Comments
Tags: Baking, Food Network, Great Comet, Hunger, Poverty, Share Our Strength, Supplemental Nutrition Assistance Program, United States

This is for a really great cause, fighting to End Chilhood Hunger! To read the entire article click on the link at the end of the post.

Host a Bake Sale to Help Fight Childhood Hunger
by Alison Sickelka

Cookies, cupcakes and brownies: I love spending time in the kitchen baking up my favorite sweet treats. But did you know your baked goods can help end childhood hunger?

Share Our Strength‘s 3rd annual Great American Bake Sale is April 20-22. The idea is simple: Host a bake sale (or join one!) and Share Our Strength will use the proceeds to help end childhood hunger.

Share Our Strength is a national organization working hard to make sure no kid in America grows up hungry. The funds raised by the Great American Bake Sale support No Kid Hungry, Share Our Strength’s campaign to end childhood hunger in America by 2015.

5 Facts About Childhood Hunger in the U.S.

More than 16 million kids in America live in households that struggle to put food on the table. That’s 1 out of 5 kids.
There were also more than 16.4 million children in America living in poverty in 2010. That’s almost 1 million more than in 2009.
On an average school day, 9.8 million kids get free or reduced-price school breakfast, more than ever before — but 10.5 million eligible kids go without.
Only 1 in 7 kids who get free and reduced-priced school lunches receive summer meals.
Almost 45 million Americans used SNAP (Supplemental Nutrition Assistance Program, formerly food stamps) during 2011. Nearly 75 percent of these are in families with children and more than a quarter are in households with seniors or people with disabilities.

Think April 20 is too soon for you to get your bake sale pulled together? No sweat: You can host one anytime of the year. We’re hosting ours May 4 (I’m thinking Kelsey’s Carmelitas will be a hot seller).

Together, we can make No Kid Hungry a reality.

Ways to Get Involved….

http://blog.cookingchanneltv.com/2012/04/11/share-our-strength-great-american-bake-sale/?nl=FF_041312_item5_headline&sni_mid=37671&sni_rid=37671.309.90990

http://gabs.strength.org/site/PageServer?pagename=GABS_homepage

Don’t Miss Hunger Hits Home and also Picnic for the Planet

April 11, 2012 at 9:07 AM | Posted in baking, Food | Leave a comment
Tags: Cooking Channel, Earth, Earth Day, Food Network, Nature Conservancy, Oscar Walker, Picnic basket, Share Our Strength

A couple of alerts from the Food Network and Cooking Channel.

Hunger Hits Home

The new documentary, “Hunger Hits Home,” takes a first-hand look at the crisis of childhood hunger in America through the eyes of the parents, children, anti-hunger activists, educators and politicians on the frontlines of the battle. The film is part of an ongoing partnership between Food Network and Share Our Strength‘s No Kid Hungry Campaign to end childhood hunger in America by 2015.

Our partners at Food Network have produced an amazing documentary about childhood hunger that premieres a week from tomorrow on their network — Saturday, April 14 at 8P et and pt/ 7P ct.

I saw the documentary a few weeks ago, and I’ve watched pieces of it several times since then. It powerfully tells the story of hardworking American families who are struggling with hunger. They’re fathers like Oscar Walker, who says in the film, “I think the biggest misconception that we could ever have in America is that when a person works that they’re not gonna be hungry — that there’s no reason that they should go hungry. When that’s just the biggest misconception, the biggest lie that you could ever fathom.”

And the documentary also profiles hunger heroes who are involved in the No Kid Hungry campaign, like Maryland Governor Martin O’Malley, who shares: “Our nation should be able to feed our children and if we can’t do that there’s not a lot of hope for anything else we hope to do as a people.”

http://www.strength.org/blog/clay_dunn/dont_miss_hunger_hits_home/

http://www.foodnetwork.com/share-our-strength/package/index.html?affiliate=blocker&omnisource=SEM&c1=HungerHitsHome_Computer&c2=Google_Media_Ad&c3=Brand&c4=hunger%20hits%20home

Picnic for the Planet

by Michelle Buffardi

Earth Day is celebrated on April 22 by more than 175 countries, so a picnic to celebrate earth’s big day would have a pretty lengthy guest list. But it’s the Earth, after all, so it deserves it. What better way to celebrate the planet than with the world’s biggest picnic?

That’s just what The Nature Conservancy is planning this year with Picnic for the Planet, and you’re invited to join. All you have to do is throw a picnic, outside, somewhere in the world, sometime on April 22 (get all the rules before you pack your picnic basket). To make sure your picnic’s got the best food and is best for the earth, our test kitchens teamed up with The Nature Conservancy to come up with some picnic-packing guidelines…
Read the entire article by clicking the link below:

http://blog.cookingchanneltv.com/2012/03/28/picnic-for-the-planet/#Picnic%20to%20the%20Planet