Tags: Burger, CALCIUM CHLORIDE, Dietary Reference Intake, Food Network, Health, Nutrition facts label, Ore-Ida, Serving size, Wild Idea Buffalo
Today’s Menu: Sharp Cheddar Buffalo Burger w/ Baked Fries
The last couple of days I’ve been a little nervous as I found a small knot, or lump, on my right arm in the armpit. And with my history of Melanoma it’s always a bit unnerving when something like this pops up. So my Oncologist got me right in this afternoon to check everything out. The news was good! The knot I was feeling is a result of the Cancer Clinical Trial I took a few years back. The knot was near where and injection site was when I received treatment for the trial. As they say better safe than sorry.
For dinner I prepared a Sharp Cheddar Buffalo Burger w/ Baked Fries. I used the Wild Idea Buffalo 1/4 Lb. Buffalo Burger, my favorite which Wil;d Idea Buffalo was featured on the Food Network last night! The Burgers come frozen in a package 4 and pre-made. So just thaw and fry it! I seasoned it with Sea Salt and Ground Black Pepper. I pan fried it in Canola Oil about 3 1/2 minutes per side. i served it on a Healthy Life Whole Grain Hamburger Bun and topped the Burger with a slice of Sargento Ultra Thin Sharp Cheddar.
To go with my Buffalo Burger I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. I had a side of Hidden Valley Smoked Bacon Ranch Spread/Dip for my Fries. I really like these new dips that Hidden Vally has out. Then for dessert later a Del Monte Diced Mano in Light Syrup.
Hidden Valley™ Smoked Bacon Ranch Sandwich Spread & Dip
Transform your sandwich from ordinary to craveable with Hidden Valley™ Sandwich Spread & Dip in Smoked Bacon Ranch.
Sandwich Spreads & Condiments
Surprise your sandwich lovers. The delicious taste of Hidden Valley® isn’t just for salads anymore. Now you can create craveable sandwiches with new Hidden Valley™ Sandwich Spreads & Dips. The mouthwatering possibilities are practically endless, so grab your favorite sandwich fixings and start spreading the yum.
Del monte Diced Mangos in Light Syrup
These rich and luscious mangos are a healthy way to add a little sweetness to your day – fat-free, cholesterol free, and high in Vitamin C – that you can enjoy anywhere.
INGREDIENTS: MANGO, WATER, SUGAR, NATURAL FLAVOR, ASCORBIC ACID (TO PRESERVE COLOR), CALCIUM CHLORIDE, CITRIC ACID.
Serving Size: 4oz (113g)
Amount Per Serving
Calories 70 Calories from Fat 0
% Daily Value *
Potassium: 105mg 3%
Total Carbohydrates: 18g 6%
Fiber: 1g 4%
Sugars: 17g %
Protein: 0g %
Vitamin A: 4%
Vitamin C: 100%
Tags: Cooking, Food Network, Holiday, Home, Labor Day, New York City, Salad, United States
Here’s some great Labor Day tips and recipes to make that Labor Day Dinner a little bit better! The link for it all is at the end of the post.
Labor Day Menu by the Food Network
Tags: Akron, AKRON Ohio, Firestone Country Club, Food Network, Keegan Bradley, NEW YORK, Ohio, Tiger Woods
August 17-18, 2013 National Hamburger Festival – Akron, Ohio
Hamburger Cook-Off, Ohio Hamburger Eating Championships, Bobbing For Burgers, Miss Hamburger Festival, Live Music, Family & Children’s Activities.
The National Hamburger Festival is the brainchild of Drew Cerza President/CEO of the Just Wing It Productions located in New York. As founder of the National Chicken Wing Festival, and the Road to Buffalo Tour, Cerza has a history of successful event management across the country.
This year marks the 7th anniversary of the National Hamburger Festival. Over 120,000 hamburger fans have enjoyed family fun, great entertainment and one of the largest assortments of hamburgers ever assembled in one place. The Food Network filmed the festival for a segment on their hit show “Unwrapped”. Local media, including television, radio and print are always on-site for the annual event. The citizens of Ohio and Akron Mayor Plusquellic embraced the festival with open arms making the event a great success. The festival is held at historic Lock 3 Park in beautiful downtown Akron. The festival raises money each year for one of Akron’s favorite charities, the Akron Children’s Hospital.
Tags: Children and Youth, Christmas, cook, Food Network, History, Holidays, Home, Thanksgiving
You’ll find it well worth your time to cook an entire turkey every now and then, especially after Thanksgiving and Christmas when the prices drop dramatically. Stuffing is one of our favorite foods, so we love having “fake Thanksgiving” every once in the while. Then we chop up what we don’t eat, throw it in the freezer, and use it in soups, stir-fries, casseroles, and tons of other meals.
Tags: Alton Brown, Damaris, Eastern Time Zone, Food Network, Rodney, Russell, Twitter, Voting
For those of you that want to vote here’s a link to the Food Network page.
Tags: Alton, Alton Brown, Auction, Chef, Cooking, Cutthroat Kitchen, Food Network, Iron Chef America
Food Network is rolling out a new cooking competition series called Cutthroat Kitchen, hosted by Alton Brown, on August 11 at 10 PM ET/PT. In each episode, four chefs are greeted by Alton with a briefcase filled with $100,000 in cold hard cash and each contestant receives $25,000 to spend wisely over the course of the game on auction items to help themselves or sabotage their competitors. After each cooking challenge is given, chefs have sixty seconds to gather ingredients in the pantry and then regroup for an auction to bid on culinary curveballs such as the exclusive use of salt or not allowing their opponents to taste their dishes. A chef will be eliminated after each of the three rounds, and the last competitor to survive wins the money they have left in their bank.
Tags: Bobby Flay, Chris Hodgson, Food Network, Great Food Truck Race, Guy Fieri, Iron Chef America, Robert Irvine, San Francisco
Food Network Star Season 9
Today the Food Network announced the cast and guests appearing in the ninth season of Food Network Star. The show will premiere on June 2nd, and it’s going to be pretty much exactly the way it has been for the past few seasons.
Food Networkpeople Alton Brown, Bobby Flay, and Giada De Laurentiis are still leading the action, and Food Network execs Susie Fogelson and Bob Tuschman are returning as judges. Viewers should get excited for guests appearances from Alex Guarnaschelli, Robert Irvine, and Guy Fieri (of season two).
The cast includes a mix of restaurant chefs, private chefs, enthusiasts, and people who have already appeared on food tv shows before. Two contestants stand out for having gained national attention for their culinary endeavors: Cleveland’s food truck guru Chris Hodgson and Utah chef Viet Pham.
Hodgson — the chef of the Hodge Podge and Dim and Den Sum food trucks and the restaurant Hodge’s— was a Food & Wine People’s Best New Chef nominee in 2013. Pham is the chef of Forage, and was a Food & Wine Best New Chef in 2011. Both Hodgson and Pham have appeared on Food Network before. Hodgson competed on season two of the The Great Food Truck Race, while Pham has beaten Bobby Flay on Iron Chef America and was the runner-up of Extreme Chef.
Nikki Dinki (New York)
Andres Guillama (Waynesville, NC)
Rodney Henry (Baltimore)
Chris Hodgson (Cleveland)
Connie “Lovely” Jackson (Los Angeles)
Russell Jackson (San Francisco)
Danushka Lysek (New York)
Daniela Perez-Reyes (Haleiwa, Haw.)
Viet Pham (Salt Lake City)
Damaris Phillips (Louisville, Ky.)
Stacey Poon-Kinney (San Diego)
Chad Rosenthal (Ambler, Penn.)
Season 9 kicks off on Sunday, June 2nd at 9pm ET.
Tags: Caraway, Carrot, cook, Dill, Food Network, Food Network Magazine, Home, Vinegar
Came across this recipe in the current issue of the Food Network Magazine, Pickled Dill Carrots. It sounded and looked great so today I made some for myself. They have to refrigerated for at least 24 hours so I’ll let you know how they taste sometime tomorrow. I substituted the Medium Carrots, and slicing them, with Mini Carrots and also I used Splenda Sugar instead of the regular Sugar . I left the recipe along with a web link to the Food Network website.
7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
4 sprigs dill
3/4 cup white wine vinegar
1/3 cup sugar
1 teaspoon dill seeds
1/2 teaspoon caraway seeds
Coarsely ground pepper
Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
Tags: Butter, Cayenne pepper, Food Network, Nigella Lawson, Nuts, Tablespoon, Teaspoon, Union Square Cafe
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
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
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.
Tags: Chef, Cooking Channel, Emeril Lagasse, Florida, Food Network, Orlando Florida, Restaurant, Television program