Have dinner on the table half an hour after you get home! Women’s Health Magazine has 11 great recipes that are not only quick and easy, but yummy too!
Try out these meals this week:
Apricot Pork Tenderloin
Spicy Lime Tilapia
The Even-Faster Stir-Fry
Seafood and Mushroom Pasta
Thai Chicken and Pasta
Quick Burritos
15-Minute Black Bean Soup
Beef and Broccoli
Roasted Red Pepper Pesto Pizza
Easy Parchment-Baked Halibut
Grilled Salmon with Citrus Salsa
According to restaurant chain El Pollo Loco, the marinade for KFC’s new grilled chicken contains beef. Well, actually beef products. El Pollo Loco is planning to play up this fact in a new advertising campaign. The company feels the use of beef products in chicken is “wrong.”
KFC has not hidden that they use these beef products in their new grilled chicken; the information is available on their website, if you’re willing to look for it. It’s found on page 14 of a 37 page document online. I have to assume, though, if you’re eating at KFC, you don’t really care about the nutritional value. However, the grilled chicken was recently added to their menu as a “healthy choice.” Read more…
A massive recall of Lean Cuisine brand frozen chicken dinners has resulted in 879,565 pounds of poultry being pulled off shelves. “Foreign objects” identified as small pieces of hard plastic found in the dinners have resulted in one injury and various consumer complaints.
According to MSNBC.com, the following products are subject to recall:
- 9.5-ounce packages of “Lean Cuisine Pesto Chicken with Bow Tie Pasta” brand frozen meals. Printed on each side of each a use-by date of “Best before NOV 2009.”
-10.5-ounce packages of “Lean Cuisine Chicken Mediterranean” brand frozen meals. Printed on the side of each package is a production code of “8231595912” or “8241595912,” as well as a use-by date of “Best before SEP 2010”; a production code of “8263595912,” “8269595911” or “8274595912,” as well as a use-by date of “Best before OCT 2010”; or, a production code of “8291595912” or “8301595912,” as well as a use-by date of “Best before NOV 2010.”
- 12.5-ounce packages of “Lean Cuisine Chicken Tuscan” brand frozen meals. Printed on the side of each package is a production code of “8234595911” and a use-by date of “Best before SEP 2009”; a production code of “8253595911” or “8269595912” as well as a use-by date of “Best before OCT 2009”; or, a production code of “8292595911” or “8296595911” as well as a use-by date of “Best before NOV 2009.”
Each package also bears the USDA mark of inspection, as well as the establishment number “EST P-9018.” The frozen chicken meals were produced on Aug. 18, Aug. 21, Aug. 28, Sept. 9, Sept. 19, Sept. 25, Sept. 30, Oct. 6, Oct. 17-18, Oct. 22 and Oct. 27 and were distributed to grocery stores nationwide.
Consumers concerned about an injury from consumption of the products should consult a medical professional. Consumers with questions should contact Nestlé Consumer Services Center at (800) 227-6188. The toll-free USDA Meat and Poultry Hotline is 1-888-MPHotline (1-888-674-6854).
A new study has found that the vast majority of beef and chicken served in fast food was fed almost exclusively corn. The study looked at McDonald’s, Wendy’s and Burger King. The findings of the study suggest that mandatory ingredient labeling would be beneficial to the fast food industry. Read more…
The air is getting colder and that means more layers and more nights spent indoors doing nothing. As you begin to bundle up you may also begin to crave your classic comfort foods, bread, pasta and sweets. If you plan on staying slim this winter then you’re in luck because here is a list of comfort foods that will help you achieve your weight loss goal.
From Homemakers.com
The recipe to the 11 herbs and spices in the KFC coating is written on a yellowing, 68-year-old piece of paper, signed by the Colonel Sanders himself. This piece of paper, however, just happens to be one of the most highly-guarded corporate secrets around today. Apparently only two people at any given time know the entire recipe, and these people are top execs. This recipe is being moved today from its current location, so the company can up security and keep their secret safe.
Today (9 September, 2008) would have been the Colonel’s 108th birthday.
When you think of “dangerous” food, it probably conjures up images of eating slugs and bugs on “Survivor.” But most of the estimated 76 million Americans who experience food borne illnesses each year are sickened by nothing more exotic than fruit, vegetables, grilled chicken or coleslaw at a summer picnic.
Here, the top 10 foods you want to consume with caution.
1- Alfalfa Sprouts - the danger
2- Eggs - the danger
3- Rare Burgers - the danger
4- Packaged Greens - the danger
5- Sushi - the danger
6- Chicken -the danger
7- Mayonnaise - the danger
8- Cantaloupe - the danger
9- Unpasteurized Cheese - the danger
10- Salad Bar Fixings - the danger
According to MSN health
DES MOINES, Iowa, April 17 /PRNewswire/ — A recent survey of more than 1,000 chefs across the country reveals: Latin American cuisine is one of the “hottest” ethnic cuisines in 2008(1). Cinco de Mayo, a holiday that historically celebrates the defeat of the French army by the Mexicans at the Battle of Puebla in 1862, has fast become one of America’s most popular occasions for general celebration and entertaining. It is the perfect occasion to bring the dynamic flavor of Latin food to your family’s dinner table.
To help home cooks create their own Latin fanfare at home, the National Pork Board has teamed up with entertaining experts and co-authors of Latin Chic: Entertaining with Style and Sass, Carolina Buia and Isabel Gonzalez, to offer tips for Cinco de Mayo cooking and entertaining.
“Requiring little preparation, pork is the ideal menu choice for Latin cuisine because the wide arrays of cuts are versatile enough to pair with nearly every flavor,” said Buia. “For example, pork chops or tenderloins can be paired with pre-made fruit or vegetable-based salsas and spice rubs with Caribbean and Latin themes.” Pork’s role in New World cuisine dates back to 1539, when Spanish explorer Hernando de Soto landed in Tampa Bay, Fla. with America’s first 13 pigs, beginning a flavorful tradition that we continue to enjoy today.
Delicioso Edible Essentials
“The secret to spicing up mealtime with Latin-style dishes is choosing simple, yet delicious dishes. Pork recipes are the perfect fit — preparation is as easy as uno, dos, tres so you spend less time in the kitchen and more time with your family and friends,” said Gonzalez.
Buia and Gonzalez created two recipes that incorporate the spirited flavor of Mexican street-food fare and require less than 45 minutes in the kitchen:
— Velveted Pork Tacos — a unique and fun alternative to traditional
chicken or beef tacos; the self-serve style of this dish makes it the
perfect choice for feeding the family or a large crowd!
— Pork Medallions with Mirasol and Cherry Cream Sauce — not only do the
moist pork tenderloin medallions meld the piquant bite of Peruvian
Mirasol peppers with the candied hint of dried cherries, but pork
tenderloin is the leanest cut of pork with only 2.98 grams of fat per
3-ounce serving, making it as lean as a skinless chicken breast.
Serve these delicious pork dishes with grilled corn on the cob with chipotle butter or black beans garnished with cilantro.
Fixings for a Fabulous Fiesta
In addition to eating with zing, set the mood for your Latin-infused dinner by creating a fun atmosphere with these do-it-yourself decor tips from Buia and Gonzalez.
— Charming Centerpieces — For a truly special table presentation, place
several de-stemmed Hibiscus flowers in large, shallow bowls filled with
water. Hibiscus flowers are everywhere in Mexico and are often found
growing in front and back yards.
— Enjoyable Ambiance — Play some regional music and decorate with
festive lights to create the perfect Latin setting.
— Tricks and Treats — Close the night with a pinata for a truly
memorable fiesta, for adults and kids alike!
These recipes and entertaining tips are perfect for Cinco de Mayo (May 5), Mexican Independence Day (Sept. 16) or any occasion throughout the year.
For more inspirational recipe ideas and Latin American entertaining tips, visit TheOtherWhiteMeat.com. Photography for the recipes mentioned above are available for download within the Internet Press Kit and/or upon request.
(1) National Restaurant Association. “What’s Hot, What’s Not” chef
survey, Dec. 2007 (survey addressed hot cuisine for 2008)
CLEARWATER, Fla., March 21 /PRNewswire/ — Hooters Restaurant’s founders kicked off a yearlong celebration of the chain’s 25th anniversary very fittingly — by launching delivery of 150,000 chicken wings to local shelters and food pantries in the Tampa Bay Area.
Neil Kiefer, CEO of Hooters Management Corporation, said, “It’s what we’ve done since 1983, when we first opened our doors. Hooters is not just about fun and great food for our customers, it’s also about commitment to our communities.”
Soon, hundreds of cases of wings will arrive at Clearwater’s Religious Community Services, St. Vincent DePaul’s Soup Kitchen, the Salvation Army, the St. Pete Florida Clinic, Tampa Metropolitan Ministries, Bradenton’s “Meals On Wheels,” and Our Daily Bread.
Representatives from Hooters Foods, Inc., will distribute “Chickens for Charity,” the name given to this special anniversary initiative. Hooters Foods, Inc. distributes Hooters world famous sauces and breading to grocery chains and thousands of other retail outlets throughout the country.
Hooters Restaurant chain, which started in Clearwater, Florida, currently has 433 restaurants in 28 countries. Nationally, Hooters will be throwing parties and giving away $25,000 to its customers every month on the 25th, with the yearlong observance culminating in an anniversary celebration in Miami Beach, Florida, on July 23rd, 2008.
Source: Hooters Management Corporation
CARROLLTON, Texas, March 17 /PRNewswire/ — After a nationwide contest to determine the Ultimate Pasta Recipe, an entree inspired by Elizabeth Morath, a 45-year-old insurance specialist from Amherst, New York, will be featured at over 600 US T.G.I. Friday’s® restaurants beginning today.
Morath’s recipe was judged to be the best of the best on Food Network’s “Ultimate Recipe Showdown,” a six-week series featuring America’s greatest home cooks battling head-to-head for $25,000, culinary supremacy and a spot on T.G.I. Friday’s menu.
“This is a perfectly fresh, chilled pasta salad and the warm, crispy eggplant will blow your taste buds away,” said Scott Randolph, senior director of culinary, R&D for T.G.I. Friday’s. “It’s the ultimate blend of crispy, tangy and fresh.”
Randolph and his R&D team were challenged to transition Morath’s “Summer Eggplant Salad” into a dish that would fit a strategic need for the Friday’s menu without sacrificing the spirit and flavors of the original recipe.
Friday’s “ultimate” result: Caprese Lasagna Salad, curly lasagna noodles tossed with tomatoes, Mozzarella, basil and an Herbed Vinaigrette served on a bed of warm, crispy breaded eggplant.
“We are committed to bringing our guests the best tasting food in casual dining,” said Mike Archer, president and chief operating officer of T.G.I. Friday’s USA. “We now feature five best-in-class recipes as determined by food experts from Food Network that you can experience only at Friday’s.”
In addition to the Caprese Lasagna Salad, Friday’s is featuring the following winning recipes from the show’s respective category winners:
Ultimate Chicken, by Amparo Alam, a 51-year-old Wal-Mart bakery worker and full-time mom from Syracuse, Utah: Peruvian Herb-Roasted Chicken, a roasted half-chicken seasoned with a lime, garlic, cumin and herb rub and served with sweet potato fries and a spicy Aji pepper sauce for dipping.
Ultimate Burgers, by Kristine Snyder, a 47-year-old professional harpist from Kihei, Hawaii: Ahi Tuna Ciabatta Burgers, two mini Ahi tuna burgers served on ciabatta with lettuce, tomatoes, green onions and Anaheim Chili sauce and served with a side of field greens tossed with Italian vinaigrette.
Ultimate Comfort Food, by Ivan Aviles, a 39-year-old general manager at Chili’s from Holtsville, New York: Chipotle Grilled Steak Sandwich, tender Cajun-rubbed skirt steak served on toasted ciabatta with a blend of Colby and Monterey Jack cheeses, roasted plantain slices, lettuce, tomato, onion & Chipotle mayo, served with crispy onion rings.
Ultimate Cakes, by Janice Kollar, a 57-year-old singer/songwriter from Atlantic Highlands, New Jersey: Dark Chocolate Cupcake Duo, two rich dark chocolate cupcakes topped with layers of creamy chocolate frosting and sprinkled with dark chocolate chips.
Food Network’s “Ultimate Recipe Showdown,” hosted by Marc Summers and Guy Fieri, features 54 original recipes, whittled down from thousands of submissions, divided into six categories — Burgers, Chicken, Comfort Food, Pasta, Cakes, and Cookies. Every Sunday at 9 pm ET/PT, nine finalists compete under the lights and in front of an enthusiastic crowd to make the most delicious version of their recipe. A panel of judges including Katherine Alford (Director, Food Network Test Kitchen), Kerry Simon (chef and partner at SIMON LA, Simon at Palms Place and CatHouse at the Luxor) and Russ Parsons (Food Columnist, The Los Angeles Times) then score each dish on creativity, appearance, ease of execution and taste. The show’s season finale airs this Sunday, March 23 at 9pm ET/PT.
Carlson Restaurants Worldwide Inc., the parent company of T.G.I. Friday’s Inc., is a privately held company owned by Minneapolis-based Carlson, a world leader in the hospitality, travel and marketing industries. As of March 2008, Carlson Restaurants Worldwide owns, operates, franchises or licenses more than 1,000 restaurants in 60 countries. For more information, visit http://www.fridays.com.
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