As all of you know, I am a serious tea fanatic!

I’ve been off the Chai Latte kick as of late, but still crave hot bevy of tea.

So, my new kick at Starbuck’s is the Tazo Awake Tea Latte. I get the venti because they put 2 tea bags in and that makes it nice and strong like I like it.

The black tea flavor really comes through because there are no confusing flavor notes to distract. It is sweetened with a simple syrup.

Of course, who doesn’t love the foam that comes with a latte, in general? That’s the best part of the latte, isn’t it?

If you’re looking for that winter beverage that will keep you warm and be a solid choice to keep you happy, try the Tazo Awake Tea Latte.

Tip: Don’t forget…you can also ask for it to be “extra hot” so that it will be warm by the time you get home, if you’re carrying out

Be sure to let me know how you enjoyed it by leaving a comment below!

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panorama photo:starbucks.com

New Starbuck’s Favorite – Tazo Awake Tea Latte is a post from: The 'How to Cook' Blog

Have you ever thought of Abu Dhabi as a culinary & lifestyle destination?

Probably not, is my guess.

However, Abu Dhabi Tourism Authority presents you with Gourmet Abu Dhabi. This is a continuing endeavor, as 2012 will be the fourth edition in 2012.

Check out the videos:

Abu Dhabi is in the United Arab Emirates, and is quickly becoming a metropolitan super-city gaining world renown for many of its achievements, including architectural & engineering feats.

Not sure about you all, but that looks like a gala that I would have loved to be at, sampling tidbits from experienced, creative chefs cooking to impress! How about you?

Have you ever been to Abu Dhabi or the United Arab Emirates? What did you think of it? What did you think of the food available? Let us know by leaving a comment below!

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Gourmet Abu Dhabi Gala Opening – A Culinary Destination is a post from: The 'How to Cook' Blog

This is yet another food phenomenon…

Why is it that we keep eating copious amounts of sushi until we feel like we’ll need to be rolled out to our car?

Well, that’s my experience anyway.

Maybe it’s that there’s so much to try, and everything looks so darn cute & yummy!

Maybe I need to go get sushi more often and the novelty will wear off a bit. When I get there, my eyes are always bigger than my tummy, although my tummy will demolish those beautifully wrapped tidbits of rice, fish & veggies.

Plus, don’t forget that awesome coconut soup, the fried dumplings, fried calamari & yams, the edamame…oh, and the red bean ice cream with frozen grapes at the end…topped off with lavish amounts of hot tea.

Okay, now I can see why I needed to be rolled out! LOL

What’s your opinion? Have you experienced the same food phenomenon? Leave a comment below!

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Why Do We Eat So Much Sushi Until We Can’t Move? is a post from: The 'How to Cook' Blog

Is this a phenomenon you have also experienced?

Is it just that your mom makes the best sandwiches, or is it that your brain appreciates not having to make a meal for yourself?

Does everyone else know how to make you a better sandwich?

Maybe it’s the power of surprise, and not knowing exactly what went into that sandwich, whereas if you made it, all the surprise is spoiled.

Maybe it’s because you snack on the ingredients while you make your own sandwich, ruining the build-up of eating the sandwich, so as by the time you’re biting into your sandwich, it’s already overplayed.

Who knows why this is true, but I make sure that when I get an opportunity to have someone else make me a sandwich, I’ll probably take it!

What do you think of this phenomenon about sandwiches? Let us know by leaving a comment below!

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Why Do Sandwiches Taste Better When Someone Else Makes Them? is a post from: The 'How to Cook' Blog

Premiering Sunday, February 12th at 9:00pm ET/PT, Worst Cooks in America is returning with two-time Undefeated Series Champion Team Burrell, headed up by superstar chef Anne Burrell, who will be challenged by Team Flay, headed up by none other than superstar chef, Bobby Flay.

This show takes America’s most hopeless cooks and transforms them into confident whizzes “dans la cuisine”. The 16 “recruits” on the show were all nominated by family and/or friends for their horrendous cooking skills. After arriving at Base Camp, they will try to impress the superchefs with their “signature dishes”.

Each contestant will be judged by culinary experts David Burke, Marcus Samuelsson and Susan Feniger.

A grand prize of $25,000 is awarded to contestant who achieves the most progress and best performance and ultimately wins. Not only that, the culinary mentor will get bragging rights and a victory under their belts.

“After two undefeated seasons of Worst Cooks in America, I’m ready for a third…Going against Bobby Flay takes the challenge to another level, but I’m ready to whip these contestants into shape and the winner is sure to be from Team Burrell.” ~ Anne Burrell

“Anne may have had some early victories in past seasons, but this show is ready for a change and I’m going to bring it…I’ll work my team until they can chop, filet and grill with the best of them.” ~ Bobby Flay

The finale will air Sunday, April 8th at 9:00pm ET/PT.

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Food Network’s Worst Cooks In America Premieres Feb. 12 is a post from: The 'How to Cook' Blog

Last night, I had one of the most delicious pasta dishes I’ve had in a while, aside from the Gnocchi with Porcini Mushrooms in Cream Sauce I had the night before.

I had Pappardelle pasta in a stewed tomato sauce with Oxtail & fresh peas. It was perfectly done, right from the al-dente pappardelle pasta, which is one of my very favorite long shaped pastas (it’s like big, long ribbons of pasta), but the oxtail was tender and absolutely delicious.

The dish was served with just the right amount of sauce and seasoning. Topped with a bit of fresh Parmesan cheese, freshly cracked black pepper and red pepper flakes, I was in heaven.

The fresh peas were a great accompaniment to keep the dish bright, but “homey” on the same account. This was a down-home dish that you could imagine an Italian grandmother making for you.

I was pleasantly surprised to see this on the menu, and quickly made my decision to order this masterpiece!

Kudos! Try it at home!

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photo:foodsubs.com

Pappardelle with Oxtail in Light Stewed Tomato Sauce – What Did Kimberly Eat? is a post from: The 'How to Cook' Blog

Do you love chocolate? Do you love cake?

Well, how about a killer Chocolate Cake Recipe you can make and enjoy?

How about a chocolate cake recipe that is healthier for you than the usual recipes? I have found one online for you all.

“How can it be healthier?” you may ask…Well, instead of using saturated fats such as shortening or vegetable oil, this recipe happens to use olive oil, which has health properties because it’s packed of mono-unsaturated fats & antioxidants.

Now, I’m not saying this is a healthy recipe, per se, but it is healthier than typical recipes for chocolate cake.

You may also be wondering how this cake will taste with olive oil in it, but you won’t taste it at all. In other words, it won’t distract from that delicious chocolatey taste you are craving when you eat chocolate cake.

I also find that when I use olive oil in recipes for cakes, cupcakes, cookies or muffins, that the finished product stays more moist for a longer period of time.

This chocolate cake recipe suggests using sea salt, instead of table salt, which I always use in all my recipes, as well as organic milk. However, bear in mind, you are able to get nearly every ingredient in an organic form, even the chocolate, cocoa powder, eggs & vanilla extract can be found sold organically.

Whenever I recreate recipes, whether they’re my own or from somewhere else, I try to substitute healthier ingredients, especially organics, to make them not only healthier, but tastier as well.

You will find this recipe, as well as their killer chocolate frosting recipe to go on top of it, at Chocolate-CakeRecipe.com

Be sure to stock up on milk to enjoy along with this cake. You’re going to love it.

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What Could be Better Than Chocolate Cake? is a post from: The 'How to Cook' Blog

If you’re in Niagara, St. Catharines to be exact, and you’re looking for a place that serves great wings, look no further…

J Rocks Bar & Pizza can handle that request with 40 different flavors of chicken wings (+1 since my favorite is plain with salt & pepper).

The wings are not only a great size, but they are fried to perfection. They are always crispy on the outside, which is exactly what I prefer.

I like to actually taste the chicken, and regularly order salt & pepper wings with no sauce. I do, however, enjoy blue cheese with celery & carrots like most people do with their chicken wings.

But why not try their other flavors? Try out their unique Montenegro wings, or maybe Mint & Coriander!

If their wings weren’t enough, they also have 40 specialty pizzas as well.

My favorite there is their Cool C-B-R, which consists of pizza sauce, mozzarella, chicken, bacon, ranch, tomatoes & mushrooms. It’s really yummy!

There’s more to love @ J Rocks, but that’s a great start – do stop in, and tell them Kimberly sent you there!

Location: 353 Lake St., St. Catharines, Ontario
Phone: (905) 934-1888

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Great Wings & Pizza at J Rocks Bar & Pizza in St. Catharines, Ontario is a post from: The 'How to Cook' Blog

If so, I’m sure it’s crossed your mind to purchase an espresso machine to accomplish the perfect flavor you’re craving.

However, when you think of purchasing an espresso machine, it will also cross your mind how expensive they are. In fact, it’s a larger purchase than most appliances for the kitchen.

So, it’s important to do your research and find just the right one for you.

That’s why I want to share with you Nespresso Reviews, which is a site that deals solely on reviews of espresso machines, so that you can make an educated decision before buying.

Not all espresso machines are created equally, but I’ve had first hand reports that Nespresso makes a great machine that’s easy to use, and does what it’s supposed to do…make a great espresso.

These Espresso Machine Reviews will narrow your focus to allow you to purchase the right Nespresso machine, if that’s what you decide to do.

Some of them are capable of making lattes and cappuccinos as well, so choose wisely. Being a tea fanatic myself, I do enjoy a latte or cappuccino once in a while!!!

They say Nespresso isn’t just a machine, it’s a way of life…I can understand that, especially since it’s probably an integral part of people’s day, and what sets them on their day, and possibly finishes their dinner.

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Eat Deliciously!художник на икониИкони на светци

Love Espresso? Make the Right Choice When Purchasing an Espresso Machine is a post from: The 'How to Cook' Blog

If you’re looking for a quick meal recipe that’s not only delicious and easy to prepare, but is also fun to eat, then you’ve found the right place.

Kebabs look beautiful and they are easy to eat for everyone. Shrimp cook very quickly, so you can have your meal on the table very quickly. In fact, the side dishes may take longer for you to prepare than the main dish in this instance.

Type: Main Dish
Serve With: Rice or a Side Salad
Prep Time: 15 mins
Cook Time: 7-10 mins
Yield: Serves 4

Ingredients:

• 1 lb shrimp – de-shelled & de-veined – preferably defrosted
• 1/4 cup olive oil + 2 tbsp
• 1 large clove garlic – minced
• juice from 1/2 lemon
• zest from 1/2 lemon – minced
• 1/4 tsp freshly cracked black pepper
• 1/8 tsp cayenne pepper
• 1 tbsp fresh parsley – finely chopped
• 1/2 large onion – chopped into 2 inch chunks
• 1 large green, red or yellow pepper – chopped into 2 inch chunks
• ~ 8 skewers – wooden or metal

Instructions:

1. In a large Ziploc freezer bag, combine spices, olive oil, lemon juice & shrimp and allow to sit in marinade for up to an hour.
2. If you are using wooden skewers and you intend to grill the shrimp kebabs, be sure to submerge them in water to soak for at least 30 mins prior to grilling. You won’t have to soak them if you’re going to bake the shrimp kebabs in the oven.
3. In a large frying pan on medium heat, add 2 tbsp olive oil and add onion & pepper chunks. Lightly soften the pieces so that they aren’t completely raw/hard when adding onto kebabs for the oven. Set aside and allow to cool to the touch. If you don’t do this step, your pepper & onion will be hard and uncooked from such a short cooking time in the oven or on the BBQ.
4. Assemble kebabs by sticking skewer through the shrimp twice so it sits like a crescent moon parallel to skewer, then layer some onion & pepper in between the shrimp. You should be able to get 8 generous kebabs completed. * Tip: For even & effective cooking, don’t overcrowd the kebabs.
5. *** You may grill the kebabs on the BBQ on medium flame, after lightly spraying grill with cooking spray, for about 2-3 minutes per side or until shrimp is pink. *** If you are baking in the oven, preheat to 350 degrees.  Arrange kebabs on a lightly sprayed cookie sheet, so they are not touching each other.  Bake in the oven for 12-15 mins, flipping the skewers halfway. Be sure the shrimp are pink & cooked through.

You may want to serve these shrimp kebabs on a bed of rice or with a side salad, and lemon wedges.

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How to Cook Shrimp Kebabs is a post from: The 'How to Cook' Blog

There may be times where you see a recipe that calls for toasted seeds or seeds to be toasted, as an ingredient or topping.

Seeds are a very healthy part of your diet, even if you’re not a vegetarian or vegan…Seeds can accentuate not only the flavor profile of a dish, but increase the nutrients, and make your dish more aesthetically pleasing.

All kinds of seeds can be used such as sesame seeds (white & black ones), pumpkin seeds, flax seeds, cumin seeds, dill seeds, poppy seeds, chia seeds, fennel seeds and the like.

In fact, many ethnic recipes call for seeds to be toasted before grinding up a spice mixture or pulverizing it with a mortar & pestle.

This is very simple to do, so don’t let it be a bigger job in your head than it really is.

Instructions:

1. In a clean, dry frying pan on medium heat, add desired amount of seeds to be toasted.
2. Shake the pan back and forth frequently, keeping a keen eye on them in the pan, so they don’t burn. You will see the seeds start to toast. Try to toast them evenly by continuing to shake pan back and forth.
3. Then, remove from the pan as soon as they are the desired color.

You will be able to smell the aroma of the spices. Toasting seeds changes the not only the color, but the flavor and the texture of them.

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How to Toast Seeds is a post from: The 'How to Cook' Blog

If you were to take a Live, Online Cooking Class with Kimberly Edwards via Skype, whether you are going to or not, what time would be the best time for you to do so?

Help us out with casting your vote at what time would be best for you (even if you won’t take a class). Cast your vote below!

Yes, that’s right. These classes will be affordable, fun, live & online via Skype, which allows you to directly communicate with me as I’m cooking, and ask pertinent questions with the group.

Cast your vote above as to what time is best for you, so we can determine the optimal time for this type of cooking class. More varied classes will be available soon after this launch that can cater best to many different cooking levels, and based upon wants & needs of you at-home chefs!
~ Kimberly Edwards, web chef

Join in and we can cook together in the comfort of your own home. Be sure to Pre-Register for Classes Here.

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What Time Would You Want to Take a Live, Online Cooking Class with Kimberly Edwards via Skype? is a post from: The 'How to Cook' Blog

This is an ongoing study for me…LOL

As a family, we have often been one that eats relatively late, for whatever reason.

It was most likely due to all the after-school activities I was in, but no matter, we have always enjoyed eating a tad bit later than most families.

Then, there are families that eat like clockwork around 4:30 or whenever parents get home from work.

Whatever your dinner time, leave a comment below and let me know when you eat dinner.

Also, let me know when you start thinking about what you’ll prepare for dinner that night.

* Another reason I’m asking these questions is to decide at what time I’d like to hold my Live, Online Cooking Classes via Skype for everyone. Be sure to Pre-Register here: Pre-Register

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What Time Do You Eat Dinner? is a post from: The 'How to Cook' Blog

Let’s be real…

…There are times I crave the flavor of my youth when I would eat cans of Campbell’s tomato soup.

Heck, to this day, there are times I use it for different purposes in the kitchen.

Today is one of those “lazy lunch” days. The entire key here is to kick it up to a different level than that regular tomato soup, out-of-the-can taste.

So, I’ll let you in on what I do to kick up that flavor of my canned tomato soup.

Firstly, instead of adding milk as the liquid, I add water if I’m stuck. However, what I prefer to add is tea…black tea. I feel it allows the tang of the soup to come through better than the milk that tames it. Water, well, it’s alright, but why not add a bit of flavor and character with the tea. This is especially great for those of us who have tea that went cold in our teapots. It’s perfect for this task.

Next, use freshly cracked black pepper. I add some cayenne pepper and usually some Tabasco or Louisiana hot sauce. Parsley or dill, fresh preferably, is the way to go here. I also may add some onion powder and/or garlic powder.

* Tip: I never add extra salt, because not only am I not a person who really enjoys salt, but canned, processed food is quite packed of sodium already. Check out the can, and adjust to taste, if necessary.

Voila…that’s a kicked up can of soup!

This is yet another way to cook with tea…

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Spice Up Your Campbell’s Tomato Soup is a post from: The 'How to Cook' Blog

One of my favorite dishes my mother makes is her Honey Garlic Pork Ribs she does not on the BBQ, but she boils them and finishes them in the oven for that perfectly done, fall-off-the-bone meat that you are craving.

If you so desire, you may finish the ribs on the BBQ just the same on a medium flame, just to get those great grill marks, and char-grilled flavor.

I’m not crazy about “red sauces” on my meat or BBQ, and much prefer them dry rubbed or with honey garlic sauce.

This recipe is based off of mom’s and her techniques. Enjoy!

Type: Main Dish Recipe
Serve With: Rice, Baked Potato or Side Salad
Prep Time: 10 minutes
Cook Time: 1 1/2 hours total
Yield: 4 servings

Boiling Ingredients:

• 1 pack (2 kg) of pork loin ribs – country style
• 6-10 litres water – in a large pot
• 1 large onion – quartered
• 1 stalk celery – halved
• 1 large carrot – halved
• 5 whole cloves
• 2 bay leaves
• 1 tsp sea salt
• 1 tsp black peppercorns
• 1/4 tsp cayenne pepper
• 3 stalks parsley
• 3 cloves garlic

Sauce Ingredients:

• 1 1/2 cups honey
• 1 tbsp brown sugar
• 1/4 tsp cayenne pepper
• 2 cloves garlic – minced
• cayenne pepper – to taste
• freshly cracked black pepper – to taste
• 1/2 tsp fresh lemon juice

Boiling Instructions:

1. In a large stock pot that holds 6-10 litres of water, add to it: water, onions, celery, carrots, garlic, spices and pork ribs.
2. Turn water on to boil and reduce to a simmer for approximately 1 hour. * Tip: As water simmers, some “imperfections” or the “leas” will come to the top like a brownish foam from the meat. Scoop off the leas with a spoon or ladle and discard.
3. Once meat is tender to your liking, it should almost fall apart but is still attached to the ribs, take it out of the pot.
4. Separate between ribs by cutting in between.

Sauce Instructions:

1. Combine all ingredients in a sauce pot until just warm.
2. Dunk and saturate each rib in the sauce and place in a large baking pan (about 2-3″ deep), creating one layer of ribs on the bottom of pan.
3. Drizzle rest of sauce over the meat in the pan and cover with an aluminum foil tent.

Oven Instructions:

1. Pre-heat oven to 400 degrees and then reduce the heat after putting ribs into oven to 350 degrees.
2. Bake in oven until honey has become sticky and slightly browned, about 20-30 mins.

* Tip: If it’s not browning quickly enough for you, take foil tent off and allow to brown quicker.

Let us know how much you enjoyed this recipe by leaving a comment below!

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How to Make Honey Garlic Pork Ribs in the Oven is a post from: The 'How to Cook' Blog