Sweetnicks

Food and Life

The Day When We Visited Rachael Ray

· Narrative

Join me for today’s episode of “Moms Play Hooky,” as we ventured into the city to attend a taping of the Rachael Ray show.

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To say I requested tickets for a taping of the Rachael Ray show a long time ago would be an understatement. Like, if I’m not mistaken, I originally requested them some 13 years ago!

And the moment finally arrived. I received an email in early April saying that my request had finally been approved, and they gave me two dates to choose from, and I could have up to four tickets. I picked a date, found some accomplices, got the kids off to school, and headed into the city.

The studio is super simple to find, and with rush hour traffic, it took us about an hour and a half to get there. There is a parking garage on the same street that is not outrageously overpriced, and I parked there to save the loops around the city blocks trying to find street parking. One of my friends was already in line, a line that stretched about half a city block.

The email states that while you have tickets, your entrance is not guaranteed. We missed getting into the show by about ten people, which was a total bummer. But the people in front of us in line, who also didn’t get in, had actually flown in the day before, just to attend the taping … that they now couldn’t get into either. So, perspective.

The good news about getting turned away in line, is that they give you an email address that you can email to request tickets again, and since you didn’t get it in on the first attempt, this next round is guaranteed. The coordinator emailed me back within a day with two dates and two different times to choose from, so that worked out nicely. Since we already were in the city, we took off for some adventuring, and returned back two weeks later for our taping.

Parked the car again, and walked to the studio. This time I approached the coordinator, and because we had guaranteed seating, we were ushered right in.

We had to sign a disclosure, and go through a security checkpoint, and then we waited in a holding room for about half an hour. Good time for a bathroom break! When we first got there, there were only about 20 people in the room; by the time we were done, it was standing room only. Rachael’s audience warm-up guy, Joey Kola, came out to get everyone hyped to attend the taping, and go over some ground rules. Interestingly enough, I’ve only gone to one other taping (Martha Stewart a million years ago), and when I went to go look up the link for that one, it turns out that it was the same warm-up guy.

The biggest rule (and contradictory to Martha Stewart) was that you couldn’t use your phone. It had to be completely turned off the entire time we were in the studio. If you were caught by security, you were escorted out. And that practically killed me. Partially because I wanted to take a picture to document our day and partially because if my kids aren’t with me, I don’t want to be completely cut off like that. But I followed the rules, and luckily no emergencies.

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*taken once we got out of the studio

The taping we attended was in celebration of National Foodie Day, so it aired last week. The guests were Emeril Lagasse, Daphne and Lisa Oz, and Jason Scott. Since it was National Foodie Day, the show also did something different. They had six different food vendors in the studio from Smorgasburg (a market in Brooklyn’s Williamsburg), and during our time there, Rachael and Emeril talked to each vendor, briefly shared their story, and we were allowed to go down to the floor and sample all the food. Rachael made a point of saying that they only do something like this, with an abundance of food for the audience, every six months or so, so we were very lucky!

Of the vendors that were there, I tried everything, but really loved the spring rolls from Roll Play Viet Nom, and the Butter Tarts from B Tarts (like pecan pie without the nuts and so amazingly buttery and smooth). I very carefully saved the banana bread from Bread & Monkey and the sticky buns from Big Buns to take home and share with the kids (and so I could get at least ONE picture from our day). I shared the Banana Bread with Nick, but found it very dry, and unfortunately our dog stole the sticky bun when I walked down to get Maddie off the bus, so only he knows how it tasted, but it looked amazing. (You can watch a clip with the foodie vendor portion here).

During most of the taping, Rachael stayed engaged with her crew and Emeril and was really working; she didn’t talk to the audience too much. Once in the middle for 2-3 minutes, and a quick thank you at the end. I’m sure with at least two tapings a day, it’s a whirlwind of jam-packed activity, but I wish they could carve out 5-10 minutes for a quick Q&A with the audience at the end.

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Recipe: Five Minute Fudge {Wreath}

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A fudge recipe that is delicious AND doesn’t require the use of a candy thermometer is pretty much the only kind of fudge recipe I make.

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A million years ago (thirteen to be exact!), I was in a Supper Club. We would rotate houses and meet once a month over a potluck meal. Sometimes there was a theme, and sometimes it centered around a particular cookbook or cook. I first discovered this recipe for a Five Minute Fudge Wreath when someone brought it to one of our supper club gatherings, and I’ve been making it ever since. In fact, I even taught how to make it in one of my December kids cooking classes.

Although the traditional recipe is for a wreath form and shape, you are certainly not obligated to make it that way. Because why should you miss out on this deliciousness the other eleven months of the year?! Just put it in an 8×8 square pan and it’s all good.

My oldest kid still loves to lick the dregs from a can of sweetened condensed milk, so the fact that this recipe uses it is a bonus! Just a few other ingredients, mix it up, pour it into the pan, decorate, and let it sit.

If you use just the red cherries to decorate it, it would be perfect for Valentine’s Day, and a sweet treat to cut up and distribute to neighbors, teachers, bus drivers, and the like.

Are you familiar with Chunky bars? I swear I lived on them during my teen years, and this recipe reminds me of the taste of Chunky Bars.

So good!

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Recipe: Vegetable Stoup

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Fall weather always means using the slow cooker more, and this recipe for Vegetable Stoup is just the thing to take the chill off.

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Last week, I got a head start on cooking (and being organized!), and made Egg & Ham Cups, giving myself a week’s worth of breakfast.

Which means I forgot my lunch every. single. day.

I kid you not.

You know the struggle.

Getting everyone out of the house in the morning. On time. With everything that everyone needs.

If something is going to slip, better it be my lunch, instead of my coffee, the kids’ breakfast, or their homework.

So, priorities.

This weekend, I tackled a week’s worth of my lunches by way of this Vegetable Stoup.

Stoup. Thicker than a soup, thinner than a stew. I take no credit for the word (that’s Rachael Ray’s creativity), although the recipe is mine.

And it couldn’t be simpler.

Chop a bunch of things. Open a few cans. Put it all in the slow cooker.

Four hours later, and you’re rewarded with lunch for the week.

Or a light dinner or five.

Depends on how you roll.

It’s the perfect recipe to take advantage of some Fall veggies. And get a good solid boost of fiber by way of the beans.

To make it easier for me in the mornings, once the Vegetable Stoup is done, I portion it out into a bunch of containers, so it’s a super simple case of grab-and-go.

Although the stoup is delicious by itself, it makes a great vehicle for toppings too.

A dollop of sour cream. Diced avocado. Shredded cheese. Even a few crumbled tortilla chips.

Go crazy.

It’s pretty healthy, after all….

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Visit: Donut Dip {West Springfield, Massachusetts}

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Find yourself in Massachusetts with a craving for donuts? Be sure to pop into Donut Dip.

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Many, many years ago, I remember Rachael Ray saying on one of her shows, “If you want a recommendation on where to eat, ask a local.”

It’s something that stuck with me, and has served us well ever since. It led us to Jack’s BBQ when we were in Nashville last year, and last week, it took us to the Donut Dip in West Springfield, Massachusetts.

We were staying at a hotel nearby and we were looking for something quick and delicious for breakfast. As we were checking out of our hotel room, I asked the front desk clerk. She had just finished giving specific directions to the guest in front of me so he could find the “most delicious granola crusted French Toast,” so I knew she was just who to ask.

“Donut Dip. You will love it,” she said when I told her what we were looking for.

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The place was hopping when we got there (just a short walk from our hotel), but despite the small size and amount of customers there, there was barely any wait for service.

But first … the smell. You could seriously smell it before we even walked in the doors.

In fact, it smelled so good that the kids walked in and said “I want to order whatever smells so good.”

Quite honestly, I don’t think it was one thing specifically, but more so everything together, but I’m betting the fresh made cider donuts were definitely leading the scent brigade. These same apple cider donuts are supplied to a local apple orchard as well.

So many donuts to choose from, thank goodness we don’t live closer.

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Rachael Ray’s Nutrish for Cats

· Ad-Free, Narrative

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Since a lot of our animal-centric posts center on our own dogs, and the ones that we foster, our (two) cats sadly have not received their chance at the spotlight. Nor have they received any of the fun packages that our pups have gotten from clients.

Well the tides have finally turned.

We have two cats. Callie and Luke. We’ve had them forever and I’m pretty certain these hale and hearty felines will outlive us.

Cats are feisty like that.

Callie is our Calico. So named because I am terrible at pet names. Clearly. Luke was named by Nick when he was two. He was enamored with my sister’s new brother-in-law, Luke, a sort-of free spirit with wild red curls. When you’re two years old, these are things that fascinate you. The Ex had driven down to a shelter that I wanted to support with a box of donated items and strict instructions not to come back with any pets.

And the self-professed non-cat lover came back with Luke.

And so it goes.

As far as cats go, these two are pretty much the most low maintenance pets we have ever had. Food, water, and an open door. They made themselves outside cats a few years ago. Something I initially was adamantly against, but after them seriously throwing themselves at the door every time someone went in or out, it was a battle that I just gave into.

To be quite honest, even though I routinely cook for the dogs (Exhibit A and Exhibit B), and feed them grain-free, holistic food, I don’t give as much thought to the cats’ food. Hardly seems fair, does it? Which is why when there was an opportunity to try out Rachael Ray’s Nutrish Natural Food line, I figured it was a good time to get my act together.

Real meat (like chicken) is always the number one ingredient, which is exactly what you want when looking at a cat food label, and there are no by-products, artificial flavors or preservatives, which is exactly what you want when looking at ANY food label.

Clean eating for cats! Ha, ha.

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Recipe: Cozy Slow-Cooker Chicken ‘n’ Brown Rice {for the Dogs}

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A hearty, nutritious stew with all natural ingredients that your pups will love you for.

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I probably cook for our dogs once a month, sometimes more often. Everything from just boiled chicken (shredding the cooked chicken to mix in with their dry food and saving the “chicken water” as another mix-in) and peanut butter and bacon dog treats, to full-on stews. I do it for a variety of reasons, but most recently it has been because Merry hasn’t been feeling well the past six weeks or so. At the last vet visit, the doctor reported that she had lost a bit of weight; luckily, though, she hadn’t lost her appetite.

We have done a battery of tests and tried different medicines over the past month and a half in an effort to figure out what is wrong with her. I knew something wasn’t right, and just didn’t know what … until yesterday.

The short version is that we have found out that she has huge masses in her lungs. While it is good that we finally have a clear answer, unfortunately it couldn’t be worse news. The vet is hedging on her being with us for another 1-3 months, and sometime during that time we will likely have to make a very tough call and let her go. The kids are understandably upset, they do love her so, but because there is nothing final happening now, they are not having to deal with the true finality yet. Although Merry is a pain in the arse sometimes, she is our pain in the arse. She was our first official foster, and has been with us for only a year and a half. The rough guesstimate on her age is six, and well, that’s so young for her to be dealing with something like this. So we have pain medication to help keep any breathing struggles at bay and from now until whenever, we will spoil her rotten.

Her continued appetite is a good sign. Case in point, she downed six chicken nuggets on the way to the vet yesterday.

And we make stew.

Although this recipe was specifically written for dogs, it doesn’t have anything weird in it and is totally human-friendly too. I chopped, chopped, chopped for what seemed like a half hour on Sunday morning. Then I threw everything in the crock pot and headed out to do a few quick errands with the kids. By the time we arrived home a few hours later, I had forgotten all about it.

Until we walked in the door and smelled it.

Amazeballs.

These are some lucky dogs. Lung masses notwithstanding.

And as I scooped some in a bowl to take a picture, I was sorely missing being able to eat butternut squash. Soon enough.

The stew is full of good things for pups, and it made a nice quantity. With one batch, I have enough for the week for our two dogs, and my parents’ dog, mixing a little bit in with their dry dog food every night for dinner.

Clean bowls every night.

Food is love. And in this limbo stage while Merry is still with us, we’re going to give her as much as we possibly can.

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Recipe: Chicken Piccata with Prosciutto Wrapped Asparagus

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An easy to make, flavorful chicken dish that is perfect for family or entertaining alike.

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Rachael Ray is pretty polarizing. People seem to either love her or hate her.

I can only take small doses of extra perkiness, but her recipes…? I’ve had good luck with them.

But first a disclaimer.

Today’s recipe *might* be billed as a 30 Minute Meal.

Per Rachael Ray.

But if you have an extra five people in your house.

Mostly running through the kitchen.

And three extra kids.

And a dog that is usually closerthanthis to your right heel because he loves you so.

Well, then, all bets are pretty much off in the 30 Minute Meal aspect.

So I’m not vouching for her timing.

Because it took an hour to make this.

That being said? It’s worth making.

And I’m betting a quiet kitchen (they must exist somewhere!) can bring the recipe down to about 40-45 minutes.

And I can live with that.

So company was coming … what to make?

I started with these Bacon Wrapped Stuffed Jalapenos.

Because.

Bacon.

Deviled eggs. Because  I haven’t made them in awhile. And I know Nick loves them. And they’re pretty much always an old school crowd pleaser.

And an antipasto platter with all of my favorites.

A new mac and cheese recipe for the kids.

And Chicken Piccata with Prosciutto Wrapped Asparagus Bundles.

Now the most important part of this recipe? And likely the whole post? If you do nothing else, make the Prosciutto Wrapped Asparagus Bundles. Because it is positively my new favorite way to eat asparagus. It’s not the wrapping in prosciutto that did it. It’s the pan searing of the prosciutto that takes it to limits beyond. Like pure awesomeness. The prosciutto gets a little browned and crispy and it really brings out the saltiness of it.

Reformed saltaholic checking in.

Nick goes through phases with eating. Sometimes he likes pretty much nothing I make. And sometimes I cannot stock enough food in the kitchen.

I think that’s called “glimpses of the future.” He had the mac and cheese with the other kids, and then saw the Chicken Piccata and was curious.

And took one portion, even trying capers for the first time.

And then another.

Sarah, you know it’s coming. Winner winner, chicken dinner.

I used chicken breast tenderloins so they cooked up in nothing flat. The sauce came together nicely, just as it was supposed to. And well, capers for the win.

An easy company dinner.

Or for growing 11-1/2 year old boys.

If nothing else, make the prosciutto wrapped asparagus.

Psst… don’t miss this giveaway!

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Recipe: Creamy Buffalo Chicken Bake

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UntitledThe kids and I were discussing what we should have for dinner.

Madeline wanted chocolate chip pancakes. “I know you got them for me when we went out with Miss Sarah, but yours are so much better.”

Keys to my heart? Yeah, she has them.

Nick had a craving for Buffalo Chicken Dip.

And I wanted to avoid being a short order cook.

Do I need to mention it was already after 4 pm and whatever we made required a trip to the grocery store?

Well, except for the Chocolate Chip Pancakes. Because we always have the ingredients for that.

Then I remembered a recipe for a Buffalo Chicken Bake that I had seen recently, one that is a little leaner than the dip we usually make. Ok, a lot leaner.

And so a compromise was reached.

Since the chicken needs to bake for thirty minutes (ours was done in twenty), I could make Madeline’s pancakes during that time, and be efficient. And with a quick run to the grocery store, and just thirty minutes of active cooking time, everyone’s requests were met, and bellies were full and happy shortly thereafter.

Which is mostly my favorite kind of evening.

If you like the heat of Buffalo Chicken, this is an awesome recipe to make. Because it seriously packs a punch. Which means my Mom will not be making this one. But as Nick and I discovered, even though it is hot hot hot and leaves you looking for more and more water, it’s so good, you keep going back for more.

Creamy, pretty healthy and lean, packed with a flavorful heat-packed punch, it was spot on, and kid-approved. Nick inhaled his portion, and we have another recipe to add to our rotation (Madeline has yet to jump on the buffalo chicken flavor bandwagon).

Hungry for more Buffalo Chicken flavor?
These Baked Buffalo Chicken Bites are a crowd pleaser.
Buffalo Chicken Meatballs from Rachael Ray were quick and easy to make, and a perfect party appetizer.

Tomorrow? Birthday reflections.
Thursday? Sharing new chapters in my weight loss journey.
Friday? Celebrating a newly minted 11-year-old.

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Recipe: Chicken and Orzo Soup

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Chicken and Orzo SoupDuring the first few days of Hurricane Sandy striking and its wretched aftermath, our food routines were thrown out the window. Stomachs growling, no regular meal times, we were all just going through the motions and figuring it out as best as we could. After the initial couple of days, we found ourselves gravitating towards comfort food. Something to make us feel better while everything around us was turned upside down.

Little in the way of fruit or vegetables. We’ll all be going on the Hurricane Sandy diet once life resumes something, anything, that resembles normalcy.

My cravings for fruit and vegetables have been rampant, and explains why the first meal I cooked at home last night featured five different dishes that had fruit or vegetables in it.

It’s all we want.

Well, that and our warm beds.

When it comes to comfort food and my ten-year-old son, Nick, he is all about soup. With the exception of Split Pea, he will eat most any soup, and given it’s a complete meal that warms you from the inside out, it couldn’t be more perfect. Especially during these times of unrest.

I made this recipe for Chicken and Orzo Soup a week or two before Hurricane Sandy had her way with us, and Nick did all but inhale it. And I do believe this is the first time he’s ever willingly eaten cannellini beans. One of my co-workers said it was her second favorite food that I’ve ever brought in for her. In the seven years we’ve worked together.

So there’s that.

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Awkward and Awesome #1

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I’ve seen the Awkward and Awesome weekly theme floating around other blogs for awhile now, and always meant to join in, but you know how that goes.  It won’t be a weekly feature here ’cause I’m way too behind on other content as it is, but it will be occasional easy way to share some new things with you.

Awesome
Smart Bagels
Discovered these SmartBagels last week and they were gone in two days between me and the kids. Low calorie, and without all the extra fluff inside that bagels usually have. Which means the kids had them for breakfast and managed to finish them, and when I had a carb craving, I could make a sandwich and not feel too guilty about it. So far, I’ve only see this particular brand at ShopRite, although a few other companies (Thomas’, for example) make similar versions.

Red Mango with Boba
On most last visit to Red Mango, I noticed these little pearl toppings in the case next to the fresh fruit. They’re called boba, and are tapioca in nature. They burst once you bite into them, kind of like Fruit Gushers, ‘cept much more healthy. Anyone know if they can be bought on their own, and where?

Flu Shot
A very brave little girl during Flu Shot 2011….

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Pear-Granola Parfaits

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Pear-Granola Parfaits

True story.

I hate pears.

(And apples too.  It’s irrelevant, but I felt the need to get that out there.  Full disclosure and all.)

Beth hates Rachael Ray.

Imagine what would have happened if I hated pears *and* Rachael Ray?

I never would have found this recipe, let alone made it.

But I did.  And I did.

And it was good.  So.very.good.

I saw a picture in an issue of Rachael Ray’s magazine, and added it to the stack of to-try clippings.

Which, truth be told, is more than a stack.

It’s like many file drawers.

And stacks.

Clearly evidenced by the fact that this recipe is from a 2007 issue.

This weekend, when I was making plans for our Sunday dinner guests, I spied the recipe.

A guilt-free dessert.

Clean eating.

Quite possibly kid-approved.

Does it count as kid-approved if 3 out of 5 liked it?

I think so.

And then I made it again this morning for a mid-morning snack.

Because there were ingredients leftover.

And it was good.  So.very.good.

Enough so that I like pears.

In this recipe only.

Oh wait, and in this recipe too.

But that’s it.

And if Beth ate this, she might like Rachael Ray.

If even for a moment.

Like pears?  Hate pears?  How do you feel about Rachael Ray?  None of it matters.  Just make this.  It tastes so sinful you’ll swear you’re cheating.  No matter what eating plan you follow.

Haters be darned.

Project 365
November 15, 2010, #216, 217, 218, 219, 220

Fall Leaves Today

The trees around our office parking lot are positively brimming with leaves. And full of Fall color. Just the thing to perk you up on a dreary wet afternoon.

F is for Fudge

F is for Fudge. Thank goodness next week Madeline’s class is on the letter G. For granola. Have an awesome granola bar recipe to share? Would love to find one that’s slightly sweet and slightly soft.

Just Not Tall Enough

Can I just say how much I love the lighting in Nick’s school? I mean, for an area with no windows (this hallway), it’s gorgeous. Madeline and I spent our lunchtime there, helping the teachers with a project. She was desperate for a drink from the fountain. She needs about another inch and she can reach it herself.

Artwork at Nick's School

Artwork in the hallway from one of the upper grades.

Kindergarten Alley

Butterflies in the hallway where the Kindergarten classes are.

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Fall Fest 2010: Bleu Cheese and Walnut Salad with Maple Dressing

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When I saw that this week’s Fall Fest topic was calling for Fall Salads, I knew exactly the recipe to contribute.  This Bleu Cheese and Walnut Salad with Maple Dressing has been in our Fall rotation (and really, all the other seasons too), for a few years, and the first time I heard about it was when someone on the Cooking Light Bulletin Boards dubbed it “heaven on a plate.”  He was not too far off!  I mentioned it to a friend of mine today and was promptly met by a chorus of “ewwws,” along with a very polite no thank you.  He doesn’t know what he’s missing.

The maple flavor definitely screams Fall, and with the addition of crumbled bleu cheese and some candied walnuts, it’s a wonderful salad that you can throw together in minutes, and I bet you have the dressing ingredients right in your cupboard now.  With dressing recipes like these, you can just skip that bottled salad dressing aisle in your local grocery store.  It’s pretty enough to use when you’re entertaining company, and simple enough that you can have it on a crazy sports-scheduled weeknight when time is short.

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This Honey-Cinnamon Vinaigrette recipe from last week would be another wonderful Fall salad alternative.  Need more Fall Salad flavor options?  Go on and take a look at what my fellow Fall Festers are serving up tonight (more to come tomorrow):

Project 365
October 5, 2010, Photo #173

Good Times-1

With six kids crowded around the dining room table tonight, I just may need to lug the leaf and extra chairs up from the basement. The salad? Kid-approved. Even by the littlest at the head of the table.

A year ago today… the end of Gourmet magazine.
Two years ago today … glittered skulls and a menu plan (those were the days!).
Three years ago today … an OMG recipe from The Neighbor Husband.
Four years ago today … comfort food at its best.
Five years ago today …a picture of Nick and The Girlfriend at our first dinner together, and a bittersweet memory.

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