Nik Snacks

2nd Annual Chick-fil-A Giveaway

noreply@blogger.com (Nikki) — Tue, 10 Jan 2012 19:06:00 +0000

The 2nd Annual Chick-fil-A Cow Calendar Giveaway is starting to become an annual tradition here at Nik Snacks and I would love for you to be able to win! I have FIVE (5) 2012 Chick-fil-A Trail Grazers calendars to give to my loyal (and new) readers. The contest ends Sunday, January 15 at 10:00 am EST.

Simply follow the rules and guidelines outlined here or click on Contests/Giveaway Rules above this post.

Did you know that Chick-Fil-A is also giving away breakfast items January 9-14, 2012? If you haven't reserved your breakfast spot, please do so now. You only have 3 more days to get yourself a chicken or sausage breakfast burrito, bacon, egg & cheese biscuit and more! Complete the start to your day with Simply Orange juice or a fresh-brewed coffee! Don't forget the condiments. A little packet of smoky Chick-Fil-A sauce or Texas Pete can go a long way!

Chick-Fil-A calendars can be found online or for sale at your local Chick-Fil-A restaurant. Not only is a new cow featured each month, you can get free entrees, drinks, desserts in the form of coupons and have fun all year-long with the cows. This year's theme is "Trail Grazers" Did you know that Cowpernicus was the first cow to introduce modern astronomy to the world? Me either. This tidbit of "cow"formation and more can be found in your calendar.

So enter the contest and good luck!

Prime Time

noreply@blogger.com (Nikki) — Tue, 06 Dec 2011 20:31:00 +0000

It's getting closer to Christmas. While you are out shopping for gifts, skipping from party to party, I am dreaming of dinner.

Every Christmas (and Easter) my family has roast lamb. This year I might buck tradition and serve the king of meats: Prime rib.

Prime rib refers to the king of beef cuts, the standing rib roast. It's called this because the roast is positioned on the rib bones in the roasting pan during cooking.

You may order prime rib at a restaurant, but that doesn't mean that you are getting USDA Prime (this is where we get the name). Most prime rib we get from the grocery (and restaurants) are actually USDA Choice quality. If you want USDA Prime rib, you will probably need to special order it from your butcher.

Why is it allowed to be called "Prime Rib", you ask? Its ubiquitous use is almost like a generic term for this cut of meat. The same goes for London broil. London broil is NOT a cut of beef. It is a style of cooking.

HOW TO PURCHASE:
A whole standing rib roast (prime rib roast) consists of ribs 6 through 12 in a cow. Estimate 2 people served for every rib.I do NOT recommend purchasing a boneless rib roast, as roasting with the bones adds flavor. But, if you do purchase a boneless rib roast, cook using the same guidelines as a roast with ribs.

This is an expensive piece of meat. Don't be alarmed if you see prices as high as $16/pound (I wouldn't pay more than $10). The money you invest in this rib roast will be well worth it in the end.

Ohhhhh, yeahhhhh! The first cut. Beautiful, pink, juicy. Mmmm

Have your butcher cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line but do not discard them. They can be cut off in separate pieces or the chine bones can be cut off as one piece with the rib bones (which is my personal favorite). Have the meat placed back on the rib bones and wrap them along with the chine bones to take home to cook along with the roast. Having the bones cut away from the meat before cooking will make carving the finished prime rib a lot easier.
Be sure and check the date the prime rib was packaged. Look at the color of the rib roast; it should have a bright red color and no dry or brown edges. Check for any damage to the packaging and wrapping.

BEFORE COOKING:
Frozen: If your prime rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to come to room temperature may vary.

Room Temperature: To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary. If you don't let the roast come to room temperature, your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center.

Tying Prime Rib: It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. To prevent this, tie the roast at both ends, running the cooking twine parallel to the bone. Most butchers will tie your rib roast for you.

Chewing the fat: Your butcher will have already cut off the excess fat from your roast. Do not trim this. The remaining fat (or fat cap) is necessary because as your roast cooks, the fat will melt, keeping your roast moist, seeping into the muscle, imparting flavor, and ultimately creating tasty drippings in the bottom of the pan to be used for later.

HOW TO COOK:
1) Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven. Uneven temperature may cause uneven cooking, this ruining your expensive piece of meat.

2) Preheat your oven to the highest it will go (mine goes to 550°F). Generously sprinkle salt and pepper all over the roast. That's it. That is all you need. No fancy spice mixes, no experimentation with techniques. Save that for the gravy or au jus.

3) Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven. Unless your thermometer is high-heat safe, remove it from your roast. Your pre-made hole will help you gauge temperature throughout the cooking process without juices running, drying out your meat.

4) Place your roast in the oven for 15 minutes. After 15 minutes on 550°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.

Standing rib roast, before the first cut

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°. Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.

Okay, one more time...

Why rare? Why medium rare? The texture and flavor of this cut of beef is best at these temperatures. Cooked any more, and you have essentially ruined an expensive cut of beef. If you are squeamish about medium-cooked beef, do not attempt this method. Stick to steaks and other parts of the loin.

Thanks, Pumpkin

noreply@blogger.com (Nikki) — Wed, 23 Nov 2011 16:11:00 +0000

My mom calls me Pumpkin. I'm sure there are millions of mothers out there that call their children "Pumpkin" or some other endearing moniker.

Thanks, Pumpkin, for reading my blog. For this I am truly thankful.
This year, I am thankful for a great many things. I won't enumerate them here, but I will say that I am thankful to have this blog, and above all things blog-related, I'm thankful that you're reading these words right now, hopefully smiling, thinking of me and everything I post here on Nik Snacks.

Above all things in the universe, I'm thankful that I am able to share my talent of making this pumpkin cheesecake and sharing it here!

I am not a cheesecake fan. This is the first (and probably last) cheesecake recipe you'll see from me. I chose to make this because it's foolproof, easy and seasonal. It's a great recipe to make with the little people in your life. It's also great to make and take to a potluck or party. You can substitute the pumpkin for some other fruit (drained completely, of course), vegetable or even chocolate. Bananas, pineapple, sweet potatoes, peanut butter...the list could go on.

But I'm going to keep it seasonal, and stick with the pumpkin. Thanks, Pumpkin. You rock.

Pumpkin Cheesecake

1 cup graham cracker (or other cookie) crumbs
3 Tbs butter, slightly softened
16 oz silken tofu
1 cup canned or fresh, cooked pumpkin
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
8 oz. Neufchatel cream cheese, softened
3 tsp almond extract

1. Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the Smart Balance and pulse until the mixture resembles coarse crumbs. Pat the mixture into an even layer in the bottom of an 8-inch springform pan, or in 1 (9-inch) pie plate.
2. Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees F. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, Neufchatel, almond and process until smooth. Scrape down the sides as necessary.
3. Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
4. Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.

Thanksgiving Hotline

noreply@blogger.com (Nikki) — Tue, 22 Nov 2011 13:38:00 +0000

Thanksgiving is a day where your culinary expertise is really given a chance to shine. It doesn't matter if you're a professional or not, everyone has a signature dish that makes an appearance during the holidays. Something as simple as making reservations, shows culinary prowess to the well-oiled machine that is your family, friends and loved ones.

You get to play your hand at butcher, baker, pastry crust maker--You become an expert on all things potato and green bean, on methods of brining, basting, deep-frying and post-meal sleeping.

Mmm...

There is always the fear that something will go wrong. Your gravy will burn or turn out lumpy, the biscuits will be dry (or the can won't open), the pie will be gloppy or that you have forgotten to remove the bag of giblets or defrost the turkey.

Most likely you will glide through the holiday without experiencing any Thanksgiving day disasters, but just in case you run into a problem, I have put together an array of culinary resources that will help solve any of your meal related hiccups.

Is my pie going to be ok?

From cranberry sauce to turkey basting, consider your Thanksgiving questions answered.

From Wednesday, November 23, 2011 through Thursday, November 24, 2011 local chef and culinary instructor, Nikki Miller-Ka will be standing by to answer your holiday entertaining questions by phone, text, Twitter & email.

These services are free, but any and all monetary donations for this service are welcome and appreciated. All donations will be accepted online via Paypal. Click the yellow tab for for details!

Call (336) 685-1230 between 7 a.m. and 5 p.m. EST on the dates listed above. Your call will be answered, unless all lines are busy. If so, leave a message and your call will be returned promptly.

Text (336) 685-1230 between 7 a.m. and 5 p.m. EST (using 165 characters or less) on the dates listed above and receive a text back!

Follow @Niksnacks on Twitter and you can read others' questions, ask your own & get tips, tricks, & answers to your questions too!

Email turkeyhotline@gmail.com and your question(s) will be answered as soon as possible.

TV Dinner

noreply@blogger.com (Nikki) — Wed, 02 Nov 2011 17:34:00 +0000

The Fall lineup of new prime time shows is in full swing.
(Be warned. This blog post is full of words.)

Trailers have been run, preliminary "what-shows-do-I-want-to-watch" research has been done, and people have decided to point their DVRs to the shows that seem most intriguing. I have yet to point my DVR anywhere. I mean, I still DVR Gilmore Girls on SoapNet every weekend. What do I know about quality fall programming in 2011?

I do know that the one thing that millions of people also point during this time: the fork to their mouths--while in front of the TV.

Fried chicken with onion gravy, collard greens & succotash

Monday:
2 Broke Girls--I like Kat Dennings. The end.
Hart of Dixie--maybe, possibly. I want to see if Rachel Bilson is capable of carrying her own show and if the show portrays Southerners as backwoods rednecks who like to play in the woods. Sweet Home Alabama redux, maybe? I say "let's see", but as a fan of The O.C., I really have to look.
Mike & Molly--I saw this a few times last season. I love Melissa McCarthy & she's really come into her own since Gilmore Girls. She has always been a comic relief. And I plan on watching SNL this Saturday to see her.
I wrote down Castle, but I'll most likely be watching Hawaii Five-0 (they come on at the same time). It's one of my mom's favorites. I liked last season. But this season kinda sucks.

Tuesday:
Ringer and New Girl come on at the same time and lucky for me, I can DVR two shows at one time. Whew. Problem solved.
I can watch Glee on Hulu, if I really want to--but I probably won't.
I can't neglect Parenthood. I loved the movie, I love family shows with kids. And I need my Lauren Graham fix.

Wednesday:
Up All Night looks as if it will be great and long-lasting. I know so many new and soon-to-be new moms who are crushing hard on this show.
Suburgatory sounds sinful and delicious. I'm looking forward to this show most.
Modern Family: I feel as if I should watch this because everyone else is (damn you, peer pressure) but I never watched Arrested Development and we all know what happened to THAT.
Law & Order SVU stays DVR'd and has been for like 12 years, and even if no new episodes are made, this is America: there is a Law & Order on some channel on some network, somewhere in America 24 hours a day.

Thursday:
Big Bang Theory--my boyfriend watches it. I want to watch it because he does. This will precipitate bonding. Because that's what you do with your significant other. More fodder for the DVR.
The Vampire Diaries--I have been watching this show from the beginning and I can't tell you why. There's miniscule slivers of good acting, the plot is mediocre at best, and I don't do vampires. I think they're trendy now and in a few years, something else will take their place (zombies are coming up fast upon the horizon; I hear they can carry weapons now).
Grey's Anatomy--I watched the first season and then something shiny caught my attention and I have only seen a handful of episodes since.

Friday: I plan on painting my town red with my friends so the TV will be off and able to cool down and rest for a few hours before football on Saturday and Sunday afternoons :)

Topsy Tervis Tumbler

noreply@blogger.com (Nikki) — Mon, 31 Oct 2011 12:23:00 +0000

As part of the Foodbuzz Tastemaker program, I was sent a 16 oz. Tervis tumbler in the mail. I decided to treat my tumbler like Flat Stanley and take it everywhere.

Tervis Tumblers come with an unconditional lifetime guarantee and are virtually indestructible. They won’t crack, melt, shatter, or chip. Any Tervis Tumbler can be replaced free of charge. I didn't try to challenge this claim, but this company has been around since 1950, so I believe them.

My tumbler was customized with the Foodbuzz logo & I couldn't have been more proud to take it everywhere & show it off.

After a thorough run through the dishwasher...

Front and center, showing off in front of the other cups.

...We went to a cookout & had ice cold beer all day.

Hot burgers, fresh off the grill paired with ice cold Yuengling straight from the tap

...Then we went tailgating at the Wake Forest Vs Virginia Tech game. Preparing for a long game of beer pong, I used my Tervis tumber to drink instead of the obligatory Solo cups.

More tailgating fun!

I promise I've drank more than just beer from my tumbler: fresh water to slake my thirst while I cooked during my Best Health cooking class!

Last, but not least--drinking coffee on the way to work. Hello, Winston-Salem skyline. You're pretty. (brushes hair)

Pierogi Day

noreply@blogger.com (Nikki) — Tue, 11 Oct 2011 16:36:00 +0000

October 8 was National Pierogi Day. Pierogi (the plural form of the word--pierogies doesn't exist), is a delicacy of Eastern Europe (particularly Polish, I think) In the early 1900s these circular pockets became popular in the northeast and the Midwest.

Mrs. T's Pierogies (YEAH, YEAH--I know what I said earlier) is the largest producer of pierogi in the United States. And are the only ones I've ever eaten.

Pierogi are a dish consisting of boiled potato dumplings stuffed with varying ingredients. I believe the best way to eat them are sauteed in butter.

I'm going to miss making myself lunch every day at home...

Harris Teeter has them on sale, Buy One Get One Free--so I've got plenty to last me at least until ~~November~~ next week.

Pierogies. It's what's for lunch.

The above photo: potato, spinach & feta pierogi sauteed in butter with peppers, onions, and black bean sauce

*Saute frozen pierogi in skillet with butter or oil. Turn occasionally until golden brown on both sides, for 8 minutes.

*Bake frozen pierogi in a preheated 400 degree F oven on a baking sheet coated with nonstick spray. Spray both sides of the pierogi. Bake 18-20 minutes until pierogi are puffed and nicely browned. For best results, turn pierogi over halfway through bake time.

Black bean sauce Makes 1 1/2 cups

1 clove garlic
1/2 tbsp oil
1/4 cup water
1/4 tsp paprika
1/4 tsp ground cumin
7 oz black beans, rinsed and drained
1/2 tsp fresh lime juice
3 scallions, white parts minced
black pepper
1/2 cup shredded Parmesan
1 Tbsp canola oil

Place the garlic with the water, paprika, and cumin and mix together in a food processor. Add the beans and process until smooth. Transfer beans to a preheated skillet on medium-low heat. Cook, stirring constantly until the liquid is gone and the beans are almost dry. Add the lime juice, scallions, and black pepper and stir well. Remove from heat and allow to cool to room temperature. Stir in Parmesan.

A Fair Of The Heart

noreply@blogger.com (Nikki) — Fri, 07 Oct 2011 20:10:00 +0000

This is the last weekend of the Dixie Classic Fair. I've been working it for most of the last 7 days and I never thought I'd ever tire of seeing the sights and smelling the scents of the fair. I think I've seen, eaten, smelled, touched, and experienced more than my "fair" share of this yearly event.

This is the booth where I've been working all week. My *new* place of employment! We've got over 100 flavors of popcorn and a sampling of nearly 15 here: cheese, caramel, cinnamon kettle; unique flavors such as dill pickle, buffalo wing, salt & vinegar, banana pudding, Snickers, candy apple and more!


Mmm...popcorn

One of the most down-home items at the fair is a collard green sandwich. That's right, folks. A collard. Green. Sandwich. As you may well know, I am fueled by collard greens and butterbeans, but this took my motto to a new level. Sandwiched between two pieces of sweet cornbread, hot collard greens and two pieces of crispy, salty, fatback. I am not a fan of the fatback and I've never cooked it or with it, but it acted like a crouton, a foil to the cornbread and matched well with the collards.

Crunchy, crispy, sweet, salty--all for only $5. Find it at the G.M.B.C Church booth

Next, there is nothing more homemade and satisfying than a grilled cheese sandwich. It's familiar, filling, and usually inexpensive. How does $2 sound? Visit the Professional Firefighters of Winston-Salem and get a grilled pimiento cheese sandwich for only 2 bucks. Talk about "nom nom nom"!


Look at that ooey, gooey cheese. Mmm. $2. Mmm. Sounds 'bout right, don't it?

Steak, buttered potatoes, onions, peppers & a dinner roll.

Visit the Chuckwagon & get some "Bits & Pieces" which includes steak tips, buttered potatoes (which I think was margarine and dried parsley flakes), bell peppers and onions with a dinner roll. It was pretty good. Not the worst, not the best, but the steak was moist, juicy and hot.

Ok, here is the portion of the program where it gets weird. I've made you comfortable with familiar foods and now I am set to freak you out with the crazy fair foods that are out there (that I've tried).

That's right. That is the ubiquitous Krispy Kreme burger.

Yes, folks. The Krispy Kreme burger. For $6, two original glazed doughnuts, hamburger patty with your choice of lettuce, tomato, onions, and pickle with the option of adding cheese for 50 cents or bacon for $1.00. I added cheese and I was afraid. Afraid of the burger being nasty. Afraid of being stopped by the food police as I stepped away from the booth. Afraid of dropping the little boat of KK Burger before finding a place to sit down and munch. I will say this: it was tasty, messy and something I will never, ever eat again. If the mood ever strikes me, I'll head over to Stratford Road and pick up a couple of doughnuts and make this.

Highlighted on the local nightly news, I was intrigued by the sheer ridiculousness of it: DEEP FRIED BUBBLE GUM. I mean, everything is deep fried nowadays: belts, shoes, lamps, Oreos, butter... the list goes on! But this monstrosity takes the cake. Or takes the bubble gum, I should say.

The farce that is deep fried bubble gum.

Deep fried "bubble gum" is this: Three marshmallows dipped in a bubble gum flavored batter, deep fried, drizzled with blue marshmallow creme sauce and sprinkled with Chiclets. Nasty. I only tasted a little of it. Another item I will never, ever try again. It's not so much an experience as it is a novelty item to buy for a mere $5.

More deep fried mess.

Bob's Big Gas Subs & Pub

noreply@blogger.com (Nikki) — Mon, 26 Sep 2011 16:06:00 +0000

Crisp, citrusy, fresh grapefruit flavors

Owner, Robert Powell, trying to look suave (he really is)

Up-close and personal.


Dear Mr. Robert Powell, Please bring back Pap's Pesto Sandwich. It was delicious and the only sandwich I've ever truly loved. Thank you. Love, Me.

I added sprouts. It needed texture.

Culinary Barometer

noreply@blogger.com (Nikki) — Thu, 22 Sep 2011 15:05:00 +0000

In the South, people use potato salad as a barometer for how clean your kitchen is and your culinary prowess. If you can "throwdown" on potato salad, people will eat nearly anything you cook. Not everyone will eat just "anybody's" potato salad. People are picky and finicky when it comes to this comfort food.

German.
Sour Cream.
Red Bliss.
Traditional.
Loaded.
Grilled.
Baked.

And the list goes on. And so does the list of ingredients.

Mayonnaise.
Celery Salt.
Paprika.
Eggs.
Bacon.
Caraway Seeds.
Onions (red, vidalia, white, green, chives, shallots)
Vinegar (white, apple cider, flavored)
Mustard (yellow, whole grain, honey, spicy, brown)
Potatoes (russet, white, red, new, old, borrowed, blue)

My family's 54th annual family reunion was in late August and this year was hosted by my branch of the family tree. My mother, her siblings, her first cousins and I orchestrated all of the events. I was responsible for quite a few things, but the main thing was to make 25 lbs of potato salad for 100 people.

I won't list a recipe here, but I will leave some tips.

*Cut your potatoes in 1-inch pieces before cooking them. You want them in bite-sized pieces; Not so big you need a knife, but not so small they break apart and make mashed potatoes when you're mixing all of the ingredients.
*Make your dressing first. Mix your mayonnaise, vinegar and seasonings while your potatoes are baking, boiling, grilling.
*Pour your dressing over the potatoes while they are hot. The creamy, seasoned, vinegary goodness will soak into the potatoes and make the entire melange of potato salad taste its best this way.
*Nothing says "I didn't plan this out well" more than warm potato salad (unless it's German) so make sure you make your potato salad the night ahead so it can be chilled properly for the next day.

A Fair To Remember

noreply@blogger.com (Nikki) — Tue, 20 Sep 2011 14:15:00 +0000

It's TEN days until the Dixie Classic Fair opens the gates and lets throngs of people in. I will be among those numbers, at a minimum of four times.

The Dixie Classic Fair in Winston-Salem, N.C. is the 2nd largest in the state and the 11th largest in the United States. This year marks the 129th year of this regional attraction. I always feel proud of this event in my hometown, but also miniscule and insignificant when it comes to all of the activities and special events going on at this time.

So much is jam packed in nearly two weeks: livestock shows, gem shows, consumer sale and trade shows, and outdoor events such as picnics, auto shows, food, wine, craft, writing competitions--and more!

Italian lasagna

This year I am entering recipes and dishes in FOUR competitive culinary competitions. Piedmont Books Best Lasagna, Smitty's Apples Fried Apple Pie, Lowes Foods Sausage, and the Great American Spam Championship.

Soon-to-be fried apple pies

The one I'm most looking forward to is the Fried Apple Pie contest. First prize is $800. I've heard there are usually over 200 competitors. I guess your pie has to really be BANGING!

Next, the Spam Championship. I will admit this right now: I do not like Spam, I do not like ham. I do not like any meat that is from a can (except tuna and no one really likes canned tuna, it's just what Americans eat sometimes) but I am willing to enter this contest for the potential to go to Hawaii. I'm not sure if my recipe will win, but I hope I net something from one of the four contests. I'll post them as I compete. I don't want any other contestants googling me & getting tips.

Thirdly, Lowes Foods Sausage. You can make any dish, hot or cold with as many or as little ingredients as you want. Carte blanche in a contest is lethal. I'm going to knock them dead.

Last, but not least, I am only entering the lasagna contest because I make pretty good lasagna. I mean, most lasagnas are run-of-the-mill and taste the same: noodles, sauce, meat, sausage, cheese, the end. I'm toying with the idea of making it with exotic ingredients as opposed to classic ones....but we'll see.

Last Days of Summer

noreply@blogger.com (Nikki) — Thu, 15 Sep 2011 13:24:00 +0000

Summer is coming to an end. Everyone thinks it ends after Labor Day weekend, but I hold on until the last possible second. It's the best, shortest season of the year and I don't understand the lure of cold, harsh wind whipping around your face.

All that being said, there are a few things that you need to do before September 22.

Eat more tomatoes
Summer is peak for tomatoes. They are available year round because of greenhouses, but those fruits are inferior and not worthy to be eaten. A little salt, a little pepper, and you're good to go. The melange of juiciness with firm flesh, balanced acidity, sweetness, earthy freshness all make in-season tomatoes worth while. My favorite varities: Campari, German Johnson, and Cherokee Purple.

Go to the beach & play in the ocean
September and October are prime months to go to the beach because the ocean is at its warmest. I went to the beach in late July/early August and I stayed out in the ocean for hours. So blissful.

Make a fruit pie
The best way to eat summer fruits is in a pie: berries (cherries, blueberries, strawberries, etc.) and stone fruits (peaches, apricots, plums, etc.) Nothing beats fruit sweetened with sugar, thickened with corn starch and wrapped in a piping hot all-butter crust.

Take pictures of you & your friends
I have always been fortunate to be surrounded by lots of dedicated people I like to call my friends. Any given night, you'll find a group of us hanging out, going to concerts, planning trips, and enjoying our awesome city of Winston-Salem.

Visit a local winery
Just because fall harvest is just around the corner doesn't mean you can't throw on a tank top and flip flops and enjoy a day at your favorite local winery or vineyard. What's that? You don't have a favorite? Jump in the car and visit the closest one.

Go stargazing
Viewing the constellations is a great way to pass a clear evening. Starting with the brightest stars and the clearest formations, we can learn to spot constellations. Check out where you should look and what you can see TONIGHT, right here.

Have a cookout
Yes, yes--I know--you've been chillin' and grillin' all summer long. You'll continue to grill during the fall and winter, too. But having one more cookout (or barbecue, as you Northerners call it) won't kill you. Coolers full of ice and beer, smoking grill, sizzling meats, seasoned vegetables, mayonnaise-laden salads... ahh--bliss.

Texas Pete Twin City Rib Fest Part 2

noreply@blogger.com (Nikki) — Wed, 14 Sep 2011 16:59:00 +0000

NOTE: I thought I'd published this post months ago. Oops.

On Saturday, June 11, I was a judge at the Seventh Annual Texas Pete Twin City Rib Fest. By responding to a contest via Facebook,

Click to enlarge

There were 9 professional competitors (and 27 amateurs--I was not a judge for that contest, thank the Lord) and competitors came from South Carolina, Alabama, Ohio, Arkansas, and other points south of the Mason-Dixon line.

Each judging sheet had places for each 9 ribs and 9 sauces. The ribs were judged by taste, texture, and appearance. Each sauce was based on the same. There were so many ribs to try, I couldn't eat them all in one sitting.

The scale to judge the ribs is between 2 and 9. No one category can get a score of 1 or a perfect score of 10.

TRUE STORY: There were 6 judges total, from all walks of life: newspaper journalists, editors, quality control specialists for beer, wine and food...and me. We'd tasted 4 different ribs and all of them lackluster. Run-of-the-mill ribs with mediocre taste, fair-to-middling texture and forgettable taste.

Then we tasted the 4th rib. So hot, tangy, smoky, deep layers of flavor, pink with perfect smoke ring, succulent, moist, and the best rib I'd ever eaten in my life. Hands down, I scribbled three 9's for my scores. I happily ate through 4 more ribs, saving the bulk for my post-judging feast. Lo and behold, the number 4 rib was Bib's Downtown from here in Winston-Salem. Ultimately, Bib's won Grand Champion, Best Ribs and People's Choice.

Yes, I live here in Winston-Salem, but I'd never had ribs from Bib's--only pulled pork and brisket. The ~~losers~~ other competitors were so pissed off, they thought the contest was rigged and stormed off the stage in a huff. Drama!

Texas Pete Twin City Rib Fest

noreply@blogger.com (Nikki) — Sat, 11 Jun 2011 16:48:00 +0000

I'm ready to start eating (read: judging) ribs at the Texas Pete Twin City Rib Fest today!

I've only been once before and my goal was to eat ribs from each competitor. I can't remember if I made it around, but today I'll get my chance!

Here are some pics (and where I ate) in 2009:

My first time trying Bib's ribs. I was sold on it after the very 1st bite.

I fell in love with the hushpuppies in front of about 50 people.

My favorite ribs. They were the defending champs 5 years running and I saw why--

tender, juicy, great sauce, nice crust on the outside.

I hope they're showing at the festival this year *crosses fingers*

Winner! Winner! Chicken Dinner!

noreply@blogger.com (Nikki) — Sat, 04 Jun 2011 15:16:00 +0000

I have unbelievable luck. Anyone who knows me personally can attest to the fact that I am always winning something. Well, you have to pay to play and most of the time I am "playing" on Facebook and Twitter and I hear of contests, giveaways, and promotions from my favorite companies.

I've won everything from concert tickets, pizza parties from Papa John's, airplane tickets, trips across the country, to gift certificates from local restaurants. I've never won any money or contests with fame or prestige. But! Once again, I have struck gold.

This week I won $5 in Moe's Bucks from Moe's Southwest Grill.

A $30 gift certificate to WS|Prime Restaurant at a 336 Events After Work Social.

AND the opportunity to be a guest judge for the Texas Pete Twin City Rib Fest.

I am blessed.

BBQ Favorites

noreply@blogger.com (Nikki) — Fri, 27 May 2011 16:08:00 +0000

IT'S THAT TIME!

Time to fire up the grill and enjoy the season's bounty and the warm weather. The population of verandahs, front porches, backyards, decks and neighborhood pools rises exponentially this time of year! I grilled out for the first time yesterday and I can't wait to do it for nearly every meal for the rest of the Spring and throughout the summer!

Clockwise: Grilled kofta (kefta), Grilled nectarine and blueberry cobbler with granola, Fresh carrots at the Piedmont Farmers Market, Grilled carrots with parsley garnish

Blueberry and Nectarine Cobbler
Serves 8-10
For filling:
1 pint blueberries (2 cups)
8 nectarines (or peaches)
2 tbsp flour
2 tbsp honey
1 tbsp lemon juice
pinch salt

For Granola topping:
Makes about 3 cups

1 c rolled oats
1/3 c wheat germ
1/3 c sunflower seeds
1/3 c unsweetened shredded coconut
1/3 c raw pumpkin seeds
1/3 c brown sugar
1/4 tsp salt

Heat the grill to medium.
In a large heavy skillet, toast the oats and seeds over medium-low heat until they begin to just brown, 5 minutes. Add the sunflower seeds and coconut. Stir until they are warmed (but not yet brown) and then add the wheat germ. Stirring continually, toast until everything is nicely golden.

Add the brown sugar, salt and oil. Stir until everything is nicely mixed. The brown sugar will melt slightly and coat the granola. Wash and peel nectarines. Slice each in half. Place the nectarines cut side down on the grill until browned. Remove from the grill, cut into wedges and place into 8 X 8 baking dish. Wash blueberries. Place fruit into a medium bowl and add 2 tbsp flour, 2 tbsp honey, 1 tbsp lemon juice and a pinch of salt. Stir to combine then pour fruit into dish.

Sprinkle 2 1/2 cups of granola over cobbler. Cover with foil.
Cook for 40-45 minutes, until juices are bubbly and topping is a nice brown color. Let stand for at least 30 minutes before serving to give the juices a chance to thicken and reabsorb.
Serves 6-8.

Compound butter to accompany grilled carrots

1 T sherry vinegar
1 shallot, minced
8 T Smart Balance OR butter (1 stick), softened
1 tsp crushed red pepper
2 T parsley
1 T orange zest

Mix all ingredients in a bowl. Cover and chill. Bring to room temperature before using.

(Greek Meatballs) Kofta
Makes +/- 40 meatballs
4 cloves garlic
1 pound ground beef chuck or lamb (a mix of two is preferable)
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper

Smash the garlic cloves and mix with meat, onion, parsley, and spices.

Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve.

Grilled new potato salad with bacon & sour cream dressing
Serves 6 to 8 (1/2 cup servings)

2 lbs new potatoes, cut in half
1/2 cup fat-free sour cream
1/4 cup fat-free mayonnaise
2 tbsp white vinegar
1 Tbsp pickle relish
2 cloves garlic, minced
1/4 cup chives
1/2 tbsp yellow mustard
5 slices pre-cooked bacon, crumbled
3 hard-boiled eggs, sliced

Start with cold water, add eggs and potatoes in a large pot on high heat. Boil until potatoes are tender, 20-25 minutes. Remove eggs from pot around 12 minutes into cooking. Cool and peel eggs. Set aside. Meanwhile, In a small bowl, whisk together sour cream, mayonnaise, vinegar, relish, garlic, chives, and mustard. Set aside. Drain potatoes. Place cut side up on rimmed baking sheet and press each gently with a fork to flatten slightly. Coat grill rack with nonstick spray. Prepare grill and grill potatoes cut side down until cut side is crisp and brown, 10-12 minutes. Transfer potatoes to large serving dish or bowl. Pour dressing over potatoes and add crumbled bacon and hard-boiled eggs. Toss potatoes and slightly mash them while combining all ingredients. Serve warm or chill for 1 hr for flavors to develop.

Taste of Carolina

noreply@blogger.com (Nikki) — Thu, 26 May 2011 18:26:00 +0000

I have a new part-time gig! I am now a tour guide for a company called Taste Carolina. Based in the Triangle, recently expanded to Winston-Salem and Greensboro, we do walking culinary tours of the prospective cities.

On the tour, you get to meet chefs and owners of five to eight different restaurants, eat food prepared specially for YOU and learn each stop’s story with historical tidbits about the city along the way.

Every Saturday, rain or shine, the tours go on. Greensboro tours started April 30 and Winston-Salem tours started May 21. There are two Winston tours, to fit in all of the farm-to-table goodness that encompasses downtown Winston-Salem and adjoining neighborhood, West End.

My first introduction to Taste Carolina was Durham. When you think of Durham, you don’t think “Food Capitol of the World!” but this city is transforming itself into a foodie destination, not unlike many of the Triangle’s counterparts (ie. Chapel Hill, Carrboro, Hillsborough).

We started the tour with muffins from Scratch, headed to Piedmont for a sample made with house-made creme fraiche and brioche, popsicles from Loco Pops, crostinis from Toast (where we ran into my mom! Ha!), grilled pimiento cheese sandwich fingers from Parker & Otis, more grilled cheese from Rue Cler with a sampling of wine, and last--we enjoyed a sampling of beer and plates of fried pickle chips from Tyler’s Taproom. All the while, our tour guide filled in historical blanks about Durham with tales about tobacco, warring families, and industrialism that attracted populations to the piedmont area.


The chef at Piedmont was suffering from laryngitis and didn't stay with us long but the sample was delicious.


My chocolate-toffee-fig frozen pop. We visited the "World Headquarters" and the owner, Summer, came out to talk to us


Loco Pops headquarters: Where all the magic is made


The back entrance to Parker & Otis. I didn't think to photograph my sample of pimiento cheese, but I liked the ironwork of the entrance.

Even though Durham is no longer a tobacco center of the state, many structures still stand today.

I’ve been training for this new gig for a month now and even though I am confident I will do an excellent job (talking, eating, and showing off the city! OMG! I was BORN to do this!) I am a little nervous I will leave things out or not be able to answer a question asked of me. This is the same feeling I get right before I teach a class at Best Health. My nerves make me tremble and my heart beats fast from the adrenaline coursing through my veins. But when I open my mouth to pronounce the first syllable, all fear and doubt exit with it. I always knock each class out of the park and I need to remember that I will do the same with these tours!

National Raisin Week

noreply@blogger.com (Nikki) — Sat, 07 May 2011 17:22:00 +0000

Greetings and salutations!

This blog post is coming to you live from Monterey, California a mere 3 hours drive from Kingsburg, world headquarters of Sun-Maid Raisin!

I am on vacation with my family and we decided to stop by the Sun-Maid store to pick up some raisins. Unbeknownst to us, May 1-May 7 is National Raisin Week! I found this information not from workers at the store, but from Facebook!

I know there are different varietals of grapes, but I never considered there were different varietals of raisins. What I've learned about this week: There are currants (tiny, seedless black raisins), Thompsons (also known as sultanas and make chefs charge an extra $8 on menus), and muscats (very large, sweet black raisins). I know there are more, but those are the ones I sampled at the store.

The main raisin crop in the San Joaquin Valley is made from Thompson Seedless Grapes, which was introduced in 1876 by William Thompson, a Scottish Immigrant living in Sacramento. Golden raisins are made from these, too. The first Sun-Maid plant was located in Fresno, 20 minutes away from the current location in Kingsburg. The air is sweet and ripe with the scent of raisins.

Harvest time is in late August, grapes are hand picked, laid on rows of recyclable paper trays and allowed to dry in the sun. After two to three weeks, the fresh grapes becomes a sun-dried raisins!

I have to be honest: I don't care for raisins. Their texture is squidgy and I have to be hard-pressed to eat them. I would always give my little box of raisins away if they were in my lunch when I was a kid. I DO know that raisins are fat-free, cholesterol-free, a good source of fiber, potassium, iron, calcium, and other vitamins, too.

I may have to change my stance on raisins though, I found some Jordan raisins and they had samples of them in the store. I nearly ate the whole tray of samples. I felt compelled to buy them. And that's exactly what I did. And look...

I'm the new face of Sun-Maid raisins! LOL

New Belgium Bites

noreply@blogger.com (Nikki) — Fri, 29 Apr 2011 03:46:00 +0000

As part of the Foodbuzz Tastemaker Program, I received the opportunity to create a pairing or a recipe that features New Belgium Brewing Company's plethora of brews.

Being invited to be one of 150 people in the nation to do this, is exciting and a tiny bit nerve-wracking. I went through dozens of ideas, pairing, recipes, and I decided to stay tried & true to what I know best: Comfort food.

Nothing is more comforting than sampling a flight of beers at your favorite restaurant or brewery.

When this photo was taken, I was on my 3rd flight of beers, so I don't remember which beers are in which order, but here we have: Fat Tire, Somersault,Trippel Belgian Style Ale, and Ranger India Pale Ale.

First, I have a crabcake with brunois sweet potato with a creole remoulade. The remoulade puts the sandwich over the top. Lump crab is sweet, succulent, and absorbs flavors very well. Adding spice and a creamy sauce customizes this sandwich and it pairs well with New Belgium's seasonal brew: Somersault.

The sweetness of Somersault matches the sweetness of the crabmeat while the citrus notes cut the spice of the added remoulade.

Crab Cakes Makes 6 to 8 patties

1 Tbsp butter
1 Tbsp olive oil
3/4 cup sweet potato, brunois (very very small dice)
1/2 cup bell pepper, small dice
1/2 cup green onions (green and white parts), finely chopped
1/4 cup minced fresh flat-leaf parsley
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon garlic powder
Dash salt
Dash cayenne pepper
1 lb. crabmeat, picked free of shells
1/2 lemon, juiced
1/3 cup crushed crackers (Ritz, Keebler Town House)
1/2 cup finely chopped bell pepper
1/2 cup mayonnaise
1 egg
Flour, for dusting
1/2 cup oil

Place the 2 tablespoons butter, 2 tablespoons oil, sweet potato, bell pepper, green onion, parsley, Worcestershire sauce, mustard, garlic powder, salt, cayenne pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, about 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the crackers, mayonnaise, and egg. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

Spicy Remoulade Makes 1 1/2 cups

1 1/4 cups mayonnaise
1/4 cup hot mustard (recommended: Inglehoffer)
1 clove garlic clove, smashed
1 tablespoon chopped pickles, dill
1 tablespoon capers
2 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon hot sauce (recommended: Texas Pete)

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Blooming onions are the bane and the blessing of people all around the nation who visit Outback Steakhouse and food festivals. One of the top fattening foods on the Eat This, Not That list, it pulls in whopping numbers of calories and number of servings for fat, sodium, and everything else bad for you! Ranch dressing is the ketchup of the South and that is what I suggest you serve with this onion.

Beer is synonymous with fatty, fried foods and heavy salty snacks. I'd like to think that I did you proud by adding Fat Tire to the batter and trust me (I'm a professional), this pairs well with Fat Tire, too. Fat Tire is New Belgium's flagship beer. While this recipe is not my flagship recipe, it certainly deserves a place in the hall of fame.

Blooming Onion (adapted from foodnetwork.com)
4 large Vidalia onions
Batter:
1/3 cup cornstarch
1 1/2 cup flour
2 tsp garlic powder
2 tsp paprika
1 tsp pepper
24 oz. New Belgium Brewing Company's Fat Tire
Seasoned Flour:
2 Cup flour
4 tsp paprika
2 tsp garlic powder
1/4 tsp cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add Fat Tire and mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1" of petals from center of onion. Soak the onion in a bath of ice milk for 20 to 30 minutes so it can "bloom" and reduce the bite of the onion flavor. Dip onion in seasoned flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly. Gently place in fryer (or large stock pot) and deep−fry at 375 degrees F for 3 minutes. Use a slotted spoon to submerge onion in oil) Turn over, and fry an additional 3 minutes. Drain on paper towels.

Hometown Discovery

noreply@blogger.com (Nikki) — Wed, 27 Apr 2011 11:10:00 +0000

*happy 30th birthday to me!*

It's always nice to discover hidden gems or rediscover places in your own town. It's not often that I get out during the day unless I have a specific purpose. Days of driving around aimlessly are far and few between, no thanks to $4 gas. Two years ago, I made a pledge to ride the bus to work every day in order to save money, be green, and get extra sleep.

Since I no longer ride the bus to work, I still use the bus to get around town and go to places to get away from monotony of boredom.

I went to Soup's Vietnamese Pho & Grille with my friend, Andrea and it was both our first time.

The first time I'd heard of pho (pronounced fa as in fa-la-la-la-la) it was season 2 of Top Chef. I'd never heard hide nor hair of Vietnamese food. I was still in culinary school at the time and when I wasn't pounding out conch or adding butter to my sauce, I was glued to the tv. Noodles in a super-hot broth that you slurp up in a loud, ceremonious fashion while adding crunchy bean sprouts, a squeeze of lime or ripped pieces of basil? Ok. I can do that.

Apparently there really is a right & wrong way to eat this enormous bowl of. noodles & broth. Here is a humorous (but entirely factual) way to eat.

Next stop! My old-old place of employment, Simplyummy. If you don't know--let me tell you: I am lucky. Every week I win something. I haven't won anything big like a trip, the lottery, or a new car, but I have racked up free meals, t-shirts, gift cards, certificates, mugs, services,and other things. Well--I just happened to win a $20 gift card (and tickets to RiverRun) from Simplyummy. That's my friend, Andrea, enjoying a bite of her FIRST red velvet cupcake.

Despite the photo, we didn't like the cupcake. It tasted minty and it interfered with the smooth, tangy, mild chocolate taste of a delicious red velvet cake. There were chocolate mint cupcakes displayed next to our dessert and we suspected this was the culprit. Also on our thumbs down list--the espresso machine was broken this day. We had to resort to coffee from Starbucks (so much for supporting local businesses!).

This photo has very little to do with food, but I will give a prize to the first person to guess whose home this is. This is a painted block print of a famous Southern home (I found it at the snob shop)

This Bud's For You

noreply@blogger.com (Nikki) — Mon, 25 Apr 2011 20:48:00 +0000

The Anheuser-Busch Clydesdales came to Winston-Salem on April 19 and I got to see them! My mom told me that she saw them when they came to Philadelphia, in 1976 for a bicentennial celebration.

I feel privileged and proud that the horses came to see me! Just kidding! I'm not that conceited.

In the video below, the horses are bobbing their heads in time with music that was being played. It's amazing, but these gargantuan equines actually look cute in their stance. Turn down your volume because it was windy that day and all you can hear is he wind whipping past the speakers. And it's quite loud.

The beer wagon (complete with faux cases of beer) pulled away from Recreation Billiards, just as it did on a another tour 62 years ago. There is a framed photo inside this pool hall turned tavern, a place full of Winston-Salem history.

Happy 30th Birthday, To Me

noreply@blogger.com (Nikki) — Sun, 24 Apr 2011 17:01:00 +0000

I have had one of the most amazing weeks in a very long time.

Back in March, I was laid off from my job at the newspaper and for the past month and a half, I have been spending an indiscriminate amount of time at home, re-evaluating my worldly existence, searching for a new job, and planning my 30th birthday party celebration.

This past week, all of my efforts came to fruition.

First, my 30th birthday party.

When I was a kid, my mom only let me have a birthday party on my even years. After you turn 18, birthday parties become far and few between and the parties turn into impromptu social gatherings, less emphasis on the partying part and more emphasis on mortality and how many friends you have surrounding you.

Not me.

I make sure every fête I have includes good food, drink, good people and an element of surprise.

I'm probably never going to look this good. Ever. And I really don't look that great LOL.

The party was held at New Town Bistro in Winston-Salem. I've known the owner, Kyle, for a few years and he was incredibly accommodating and hospitable to my party of 30 people! I had a custom menu and a signature cocktail. The cocktail (as seen above) doesn't have a name other than "Nikki's Birthday Cocktail" but it's Cheerwine, Red Stag, Vodka and a bit o' Sour Mix with a sugared rim. I was telling everyone all night, "I cost $6 and go well with lamb chops."

The menu: a mix of things: price points, salads, steaks, pastas, and most importantly: GUMBO!

After the party, we all headed over to an 80s party (how apropos!) sponsored by the RiverRun Film Festival & partied down while I sang karaoke. There was also a photo booth. I felt slightly regal & my little strip of pictures shows :)

I mentioned at the beginning, how this has been one of the most amazing weeks in a long time... and this was just ONE day... Stay tuned for day #2.

Tacos For A Penny

noreply@blogger.com (Nikki) — Fri, 11 Feb 2011 00:11:00 +0000

Chick-Fil-A Spicy Chicken Biscuit Giveway

noreply@blogger.com (Nikki) — Thu, 13 Jan 2011 01:33:00 +0000

Chik-fil-A has been encouraging us to "Eat Mor Chikin" since 1995 and hopefully soon, you'll be doing just that.

Starting today through Tuesday, February 1st, you can WIN coupons to try the new Spicy Chicken Biscuit from Chik-fil-A for FREE. I'm also throwing in calendars (with $30 worth of coupons) and plush Chick-fil-A cows, too!

To enter this giveaway, simply leave a comment below this post. For details on how to get additional entries (to increase your chances of winning), click here.

The hand-breaded Spicy Chicken Biscuit features a boneless chicken breast seasoned with a blend of peppers and spices on a made-from-scratch buttermilk biscuit. Both are made from scratch each morning in every store. Customize your biscuit with the addition of pepperjack cheese, tomato, or the addition of a few packets of Texas Pete for an extra kick. I like to mix Texas Pete with mayonnaise or dip my biscuit in some smoky Chick-Fil-A sauce.

I had the fortunate opportunity to visit a local Chick-fil-A, sample some menu items and learn more about this 40 year old company. Much to my surprise, more than 70% of the Chick-fil-A menu is made from scratch. They chop lettuce, scrape carrots, slice strawberries, squeeze lemons, hand-bread chicken, roll out biscuits, butter buns, and the list goes on. The menu is uniform and each restaurant across the country serves the same thing. For my fellow Southerners, if you're in Hollywood, California and you're a little homesick, you can still get a sweet iced tea and feel no more than a block away from home.

Hands-On Cooking Class

noreply@blogger.com (Nikki) — Tue, 04 Jan 2011 15:25:00 +0000

Have you ever wanted to attend a hands-on cooking class?
This class will be conducted by me, professional cook and culinary artist, Nikki Miller-Ka!

This day and age, many don't know how to cook. Or if you know how you cook, you don't do it often and you need a little jump start to get your culinary juices flowing!
The menu will be a simple, yet elegant meal that will impress anyone from a boyfriend, wife, husband or mother-in-law!
The menu will include:

Butternut Squash &Mushroom Bisque

Slow-Roasted Whole Chicken

Yeast Rolls

Roasted Red Pepper Potato Gratin

Chocolate Molten Cake **Menu subject to change**

To insure that everyone who wants to cook has a chance, the class will be open only to 12 participants. The class will not be held if we have less than this number of people. Once the class fills, a waiting list will be opened and those individuals will be able to participate WITHOUT the hands-on option for a lower price ($15).
All utensils, instruction, and fun will be provided. Feel free to bring your favorite beverage or any cooking utensils you favor in your own kitchen!
A recipe list, supply list, directions to location, etc. will be furnished after you register (ie. pay) for the class. No refunds will be issued, so check your schedules before RSVP'ing. If the class roster does not reach 12 members by January 11, the class will be cancelled.
At this time, all payments will be taken ONLINE ONLY. No CODs or cash/check at the door.

For more information or questions, contact Nikki Miller-Ka at nicolettemiller.ka[at]gmail.com