Parchment Bake by Mrs. Paul's and Van de Kamp's

As a part of the Tastemaker Program through Foodbuzz, I opted in to try out Mrs. Paul's and Van de Kamp's new product Parchment Bake.  They use 100% whole-fillet Tilapia in a sauce and seal the natural flavors and moisture in a parchment bag, similar to the technique used in restaurants.

Mrs. Paul's and Van de Kamp's was even kind enough to send a link
http://www.icebase.com/go2.shtml?1ewPyjLjOcybAJuQ/26add8deb3f8abc5/8f19c1755c06d3a9/kraucoin1@charter.net so my readers could get a Buy One, Get One Free coupon for this product.

The Parchment Bake is offered in three flavors at my local grocer:  Garlic Butter, Roasted Garlic and Classic Teriyaki.  Each fillet has only 80 calories.  So what's not to like? 

A.J. and I enjoy fish, the homegirlz not so much.  They happened to have other plans last Friday night, so I fired up the toaster oven and decided to give these puppies a try.

After reading the directions, I knew this would be a snap.  Place them on a baking sheet and pop them in the oven for approximately 18 minutes/We decided to try the Garlic Butter flavor first.

They came out of the oven all puffed up with steam and I knew the fish would be chocked full of flavor and would be incredibly moist too!

They were so photogenic.  After all we eat with our eyes first, don't we?

Look at all that dreamy, creamy sauce!

Ok, here's the skinny, BIG thumbs down.  Sorry folks, I'm not going to lie.  We both felt the sauce had very little flavor and the fish did not taste fresh at all.  It had a very fishy taste which neither of us care for.  

This completely took the wind out of my sails.

Have a wonderful beginning of Spring weekend!


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Stuffed Chicken Breasts and Pasta Rosa

Through Foodbuzz's Tastemaker Program, I received this box of Bertoli sauces.  Talk about  excited and intrigued by the Four Cheese Rosa Sauce and by the Arrabiata sauce.I was very surprised how good the Four Cheese Rosa sauce tasted; it didn't have that "jar" taste that most cream sauces have.

Today you're getting a "two-fer" that is guaranteed to make you drool and reel! 

In a medium bowl, place 1-1/2 cups shredded mozzarella cheese, 1/2 cup Parmigiano-Reggiano cheese, crumble three strips of crispy bacon and 1 tablespoon dried basil.

Mix together with your hands, this is the stuffing for your chicken.

For some reason my grocery store only packages boneless, skinless chicken breasts in packs of 3 or 5...go figure.  This recipe is enough for 5 boneless, skinless chicken breasts.  Cut a pocket into the chicken and coat the chicken breast in extra virgin olive oil.  Place about a tablespoon of the cheese mixture into the pocket.  No need to fasten with a toothpick.

Very carefully, set the stuffed chicken breast into a bowl with Italian breasd crumbs and coat the chicken with the bread crumbs.  Place the breaded chicken on a prepared baking sheet (sprayed with non-stick cooking spray).  Place the chicken in a 400 degree oven for 35 to 40 minutes. 

While the chicken is baking, cook 1 lb. of your favorite pasta.  I used penne rigate for this dish.  Once the pasta is cooked and drained, return it to the pot  and pour one jar of Bertoli's Four Cheese Rosa pasta sauce and fold into pasta to thoroughly coat.

Your family will worship the ground you walk-on.

They will sing your praises until it's time for dessert...really.

Kelly's Cake Off for a Cause

Wow, where do I begin with this post?  It's going to be a very long one.  Go pour yourself a cup of coffee or tea, get comfortable because I think this will be my favorite post.

I told all of you a while back of why I felt so passionate about Ovarian Cancer Research and there were a few that were touch by this horrific disease with relatives, close frieds and co-workers.

Many of you may know that Kelly Ripa is a baking enthusiast.  She teamed up with accomplished master baker decorator, Buddy Valastro, from TLC's "Cake Boss".  Fifteen food bloggers from across the country decorated some lavish cakes for a cause.  Keely and Buddy teamed up with Electrolux in support of the Ovarian Cancer research Fund.

So starting today, exclusively at Kelly Confidential you can cast your for your favorite cake which I hope is the one my team decorated!  For every vote cast, Electrolux will donate $1 to OCRF as a part of it's $500,000 committment to help figth ovarian cancer.

Visitors to the Web site can get in on cake decorating too!  You can decorate and send a special virtual cake to a friend, family member or someone else you love.  Each day you send a cake, Electrolux will donate another $1 to OCRF.  Plus!!!  There's always a plus!  Buddy's top cake decorating tips are available!  Now that's a freebie you just can't pass up!

Everyone who logs on the the Kelly Confidential site and sends a virtual cake will automatically be entered for a chance to win a new induction range from Electrolux!!!  Now, if that doesn't get you clicking, nothing will.

Kelly and Buddy were wonderful.  They came around and talked to all of us like familiar friends.  Buddy helped each team and didn't fire any off us! 

Before I show you the cakes I need to give you a little background on what we were assigned to do.

We were all assigned a theme and our theme was the hardest.  All the the embellishments on our cake had to be piped and no one on our team bakes, we all cook.  The other cakes were embellished with fondant.  The embellishments were cut out with cookie cutters and fastened to the cake.  The fondant cakes were stunning...ours not so much.  Our cake wasn't the prettiest, but vote for it anyway - PLEASE!!!  Tell your friends, facebook it, tweet it....get our cake all the votes you can get!

Our cake "Here Comes the Sun"

"Take a Bow"

"Snow Day"

"Mod Squad"

"Fall for Me"

We had a great time - vote as many times as you can!

..and Diva, I had a great time going to dinner with you tonight!  You are a doll and I hope we can meet up again. 

The Spotted Pig - Manhattan

Let me show you some food porn....

I REALLY couldn't choose, but this I was sober enough to remember...prunes inside of a pare wrapped in bacon.  You know, bacon always wins...hands down.

Tart-tarts with thyme. bacon and geuyrere....ok, these also made your eyes roll to the back of your head too.

Just an essence of the "cooking studio".

See the girl in the off the shoulder zebra print blouse?  We're bff's now...go figure.

Prey waiting to be delic-ified...seriously!

Chef April!  She adopted me..really all I had to say was grits and crawfish and just like that, she adopted me!  She is a genius!

Chef April took root vegetables, turnips, potaotes, parsnips, potatoes, onions, various heirloom carrrots, and roasted them, covered with just a little salt...

Rough mashed them with a fork, added a little chicken stock and some white wine and wa-la...

Served this amazing soup.  As much as I love to mix up the seasonings, I questioned her and salt was all this soup required, it was amamzing!

When you visit NYC, go to Manhatten and visit Chef April.  Tell her,  her adopted child from Tennessee via the Big Easy sent ya....she'll take really good care of you, I promise.

Tomorrow on the set with Regis and Kelly and cake decorating lessons with the Cake Boss!  I can't wait!!!!

Cajun Pork Alfredo

It's Twelfth Night, Three King's Day and the beginning of the Mardi Gras Season!  Laissez le bon temps rouler! 

I'm working my way through the Newman's Own products and settled on the Alfredo Sauce in a jar.  Fettucine Alfredo has not been featured on this blog yet, but now I have a goal and will feature it soon.

Cajun Pork Alfredo turned out to be a quick, tasty and handy weeknight meal.  There is nothing healthy about it.  If you made a New Year's resolution to lose weight, you better turn around right now.  This is not for the weak.

Did I show you this yet?  My Mama sent it to me in a Christmas care package.  The homegirlz took it literally. 

This was my first time trying a jarred Alfredo sauce.  This sauce was creamy, light in texture but had the jar taste.  I didn't care for it and knew it needed to be "doctored" up a bit.

I used boneless center cut pork schops but bone-in chops, boneless, skinless chicken breasts or thighs would work equally as well.  Liberally season with your favorite Cajun seasoning.  Massage the seasoning into the meat and set aside.

Heat water to cook 1/2 lb. of your favorite pasta.

Dice 3 sun dried tomatoes.

Heat 3 tablespoons of butter over low heat.  Once butter is melted, add in 1 teaspoon minced garlic, 1/4 teaspoon crushed red pepper flakes and the diced sun  dried tomatoes.

Add in juice from half of one lemon, about one tablespoon.

Reduce heat to low and allow flavors to infuse for about 10 minutes.

This is a terrible picture....add in the jar of Alfredo sauce.  Stir to combine and keep the heat on low. 

Heat a skillet to one notch below high heat, add 2 tablespoons of vegetable oil and when oil begins to ripple, right before it starts smoking, carefully add the pork chops.  Cook about 3 to 4 minutes per side.

The sauce still needed something, so I added 1/3 cup of grated Peccorino Romano and 1 teaspoon of freshly ground black pepper.

Once the pasta is cooked and drained, return the pasta to the pot and pour the Alfredo sauce over the pasta and toss to combine.

Turn the chops and cook for another 3 to four minutes.

Nest the pasta in a bowl with the pork chop on top, a side of garlic bread and garnish with sliced green onions.

That's how this Cajun made jar sauce taste fresh...I'm just sayin'.