Pork and Apples for the Soul

Holly Herrick is loving the Fall harvest! Watch her as she makes her Soulful Braised Pork with Fresh Cider and Winesap Apples from her book Southern Farmers Market Cookbook. Just looking at it makes me hungry!

Whole Foods and Juice Plus+ in Memphis

Ivy Larson, and Andrew Larson, MD were keynote speakers at a recent Juice Plus+ convention in Memphis, TN. Their speech, on whole foods nutrition was an excellent match to the Juice Plus+ pills that are "whole foods in a capsule." The speech was followed by a book signing (pictured right) where over 1,000 books were sold! The bottom photo is of Ivy pictured with "America's Pediatrician" Dr. William Sears of http://www.askdrsears.com/ who was the keynote speaker prior to Ivy and Andy. It was a very successful endeavor to spread the word about whole foods nutrition.


Tasty Thursday

There is so much you can do with pudding! Try this sweet and luscious recipe from 101 Things to Do with Pudding by Stephanie Ashcraft.

Cream Cheese Spice Cake
1 spice cake mix
1/2 cup pecan gems
3/4 cup butterscotch chips
1-1/2 cups cold milk
1 package (8 ounces) cream cheese, softened
1 small box instant cheesecake or coconut cream pudding mix
1 container (8 ounces) frozen whipped topping, thawed

Preheat oven to 350 degrees.

Make cake batter according to package directions. Stir pecan pieces and butterscotch chips into batter. Pour batter into a 9 x 13-inch pan prepared with nonstick spray. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool to room temperature.

In a large bowl, gradually beat milk into cream cheese. Stir in dry pudding mix and then spread over cooled cake. Spread whipped topping over top. Refrigerate until ready to serve. Makes 15 servings.


Tasty Thursday

This time of year soup always sounds good, and now you can make a huge variety of different soups for no more than five bucks! Try this tasty recipe from 100 Soups for $5 or Less by Gayle Pierce.

Creamy Sweet Potato Soup
1-1/2 pounds sweet potatoes, peeled and sliced
2 chicken bouillon cubes
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
2 cups water
1 cup light cream
1/8 teaspoon paprika

Add potatoes, bouillon, salt, cumin, and crushed red peppers to water in a 3-quart saucepan over medium-high heat; bring to a boil. Reduce heat to low. Cover, with lid slightly vented, and cook 10 minutes. Pour soup into a blender and purée. Pour soup back into saucepan over low heat. Stir in cream and cook 5 minutes more, stirring frequently. Ladle into serving dishes. Garnish each serving with a sprinkle of paprika.

Serves 4
Calories per serving 271
Fat per serving 11g


Sizzling in Hell’s Kitchen

Carliss Pond, author of Sizzle in Hell’s Kitchen, recently had an event at Ogilvy & Mather in New York where she not only signed copies of her book, but had a featured dish from the book as well. This dish is the Chilean Sea Bass with Coconut Curry Sauce from the Bamboo 52 restaurant. It was prepared by chef Dean Fangopoulous. Similar events will take place every Tuesday starting October 27, so don’t forget to check out Ogilvy & Mather for some great food and a signed copy of the book!

Tasty Thursday

With Christmas fast approaching, you can start planning some fun theme parties using Easy Christmas Cut-Up Cakes for Kids by Melissa Barlow.

Smiley Snowman
Pans: 1 (1.5-quart) glass bowl
           1 (1-quart) glass bowl

1 cake mix, any flavor
White frosting
Yogos Rollers or Fruit by the Foot
Green or blue Peanut M&Ms
1 tube black frosting
1 baby carrot
Black licorice 

1. Make cake mix according to package directions. Put two-thirds of the batter into a greased 1.5-quart bowl and the remaining batter in a greased 1-quart bowl. Bake at 350 degrees F for 26 to 32 minutes and then carefully remove the smaller bowl from the oven. Bake larger cake another 5 to 10 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in bowls for 10 minutes, and then invert and cool completely on a wire rack.

2. Cut the large cake according to the diagram below. Place the cakes on a large serving platter or foil-wrapped board to create the snowman.  

3. Frost the entire cake with white frosting. Make a scarf around his neck using Yogos Rollers or Fruit by the Foot. 

4. Gently press the M&Ms into the snowman’s belly for buttons, and cut small pieces of black licorice to make his smile.

5. Use the black frosting to draw the circles of the snowman’s eyes and then stick a small piece of black licorice in each for the pupils. Finally, finish by sticking in his carrot nose and licorice arms.

Variation: You can use chocolate chips in place of the licorice for his mouth and eyes.


Become the Yahoo Yodeler

Yahoo! has announced a new contest, searching for a new take on their original yodel created in 1996 by How to Yodel author Wylie Gustafson. All you need is a webcam or even a cell phone with video. Record your yodel in any style -- traditional country, rock, bluegrass, jazz or punk -- submit it to the contest, and then tell all your friends and family to view your video. The more views, the stronger your chances of winning!

Click here for all the details and start practicing. Grab a copy of How to Yodel for some great tips!


Tasty Thursday

Try this hearty dish from Jon Bonnell's Fine Texas Cuisine. 

Goat Cheese and Pine Nut-Crusted Beef Tenderloin
2 tablespoons pine nuts
1 teaspoon chopped thyme
1 teaspoon chopped chives
1/2 clove garlic, minced
4 tablespoons fresh Texas goat cheese
2 pinches of kosher salt, divided
1 (7-ounce) beef tenderloin fillet
Pinch of freshly ground black pepper
1/2 teaspoon canola oil

Lightly toast the pine nuts in a dry nonstick pan to a light golden brown. Combine the herbs, garlic, goat cheese, and a pinch of salt. Season the fillet with salt and pepper, then sear in canola oil. Be sure to brown each side of the fillet before turning over to really caramelize the outside. If the beef is thick, it may be necessary to finish cooking in the oven. Cook to desired temperature. When the beef is almost finished, smother the top with the herb goat cheese mixture and place in the oven for 1 minute to warm the cheese. Top with the toasted pine nuts and serve.

Serves 1


Tasty Thursday

Today's Tasty Thursday features two recipes from Pizza & Wine by Leonardo Curti and James O. Fraioli—a cookbook filled with mouthwatering pizza recipes and wine pairings. 

Fresh Pizza Dough
(Makes 6 10-inch pizzas)
1 package dry active yeast
2 cups Italian natural spring water (bottled and still, such as Sole)
2 teaspoons sea salt
6 cups all-purpose flour
2 tablespoons extra virgin olive oil

In an electric mixer with the dough hook attached, stir yeast and lukewarm water until combined. Add salt and flour until dough begins to form and is not sticky, about 10 to 12 minutes.

Place dough in a bowl that has been lightly coated with oil. Coat the entire dough ball with oil as well. Cover bowl with plastic wrap and let rise in a warm place for about 1 hour.

Remove dough from bowl and place on a smooth working surface. Divide the dough into 6 balls, about 6 to 7 ounces each. Place each dough ball on a lightly floured surface and cover with a towel. Let rise about 45 minutes.

One at a time, roll each dough ball on a floured surface until a thin 10-inch round pizza shape is formed. Store extra dough balls by simply freezing in plastic wrap.

Traditional Margherita
(Makes 1 10-inch pizza)
1 (6- to 7-ounce) ball fresh pizza dough (see above)
1/2 cup pizza sauce
1 cup grated mozzarella cheese
6 to 8 fresh basil leaves
1/2 tablespoon dried oregano
Extra virgin olive oil

Dust a smooth working surface with flour. Place pizza dough ball in the center. Flatten the dough into a disc shape with your fingers. Next, roll the dough with a rolling pin until it is thin and reaches a diameter of 10-12 inches. Spoon the sauce evenly over the top and sprinkle with the cheese.

Using a metal or wood peel, place the pizza in a wood-fired oven, away from the fire, and let bake several minutes. Turn the pizza 180 degrees and continue baking another few minutes or until crust is golden brown and the cheese is bubbly. Remove pizza from oven. Sprinkle basil leaves on top, along with the oregano and a drizzle of olive oil.

NOTE: If using a conventional oven, cook pizza at 450 degrees F on a preheated pizza stone on the middle oven rack.

Curtis Winery The Crossroad, Santa Barbara Vineyards
The Crossroads is a distinctive blend of Grenache (75%) and Syrah (25%). Enjoy deep red fruit aromas with hints of cola and toasty oak. The palate is long and lively with bright flavors of strawberry cream, pomegranate, plum, and vanilla. Accents of peppery spice emerge on a juicy, harmonious finish.