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Thursday, December 25, 2008

Christmas Eats and Treats

Round 4
Antipasta Bar, smoked keilbasa, cheeses, feta stuffed olives, asiago, smoked swiss, marinated mushrooms, crackers and bread. I'm gonna blow.

Christmas Eats and Treats

Round 3
Biscotti, turtle cookies, pumpkin roll, nut roll, colachi, buckeyes, thumb print cookies, clothespin cookies, cheesecakes, dough balls, olive oils. I'm stuffed.

Christmas Eats and Treats

Round 2
Don't let the disposable pans fool you. Everything is homemade just easy to pitch or put in the fridge. Lasagna, mild and hot sausage in sauce, antipasta salad, mashed potatoes, sweet potatoes, broccoli and cauliflower in cheese sauce and meatballs of course. Dessert is next. Yum-yum.

Christmas Eats and Treats

Round 2
Christmas Bread and Chatrone

Christmas Eats and Treats

Round 2
Deep Fried Turkey

Christmas Eats & Treats

Round 2
Deep Fried Ham with Pineapple

Christmas Eats & Treats

Wedding Soup
Known only to Youngstown

Christmas eats and treats

Round 1
Eggs and Bacon

Sunday, November 23, 2008

Boston Creme Minis

We'll it's been a while but you'll have that. It's pretty cold here now in Ohio. It seems like just last week it was still a pleasant 65-70 degrees. Now it's mid 20's. Anyway, We had my mom and dad over and Amy's brother and sister & law and their 2 little one's. Amy made these, Boston Creme Mini's

Yum Yum. I ate like 5. 

Recipe is as follows

4 serving pack of vanilla instant pudding (
1 cup of milk
1 1/2 cup cool whip divided (
4 oz semi-sweet baking chocolate

Prepare cake mix as directed on box and pour into cupcake tins and bake.

Cool for 10 mins in pan.

Transfer to wire rack and cool completely

Mix the pudding, milk, refridgerate for 5 min

Fold the 1/2 cup cool whip into the vanilla pudding

Cut cup cakes in half horizz

Micro the remaining 1 cup of cool whip with the chocolate for 30 sec. stir until melted, micro 30 sec more if needed

Spread the pudding mixture on the bottom half of the cupcakes

Put the tops back on

Spread the tops with chocolate mixture

Refridgerate for 15 mins

Sunday, October 19, 2008

Amy's Chicken Noodle Soup

Amy makes great soups and this one is no exception. She snuck it in on me tho. It would've been great to get on video. Good news is I'm eating it so fast, cause it's soooooooo goooooood we're gonna have to make it again soon!

Saturday Night Grilling

You have to work in the industry to know that this is a thing of beauty...or maybe not. ;)

Saturday, October 18, 2008

Horsey Beef Pickles

Again, Yet another family gathering and we needed a appetizer. We went to watch Ohio State last saturday over my brother Marc's house. We ate Hot dogs, hamburgers, 3 different kielbasa's, potato salad and Taco Dip. yum-yum. We Made this appetizer. Here's the vid.

Monday, October 13, 2008

Foodbuzz Publisher Community Launches



      San Francisco – October 13, 2008:   Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world.  At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.  

      “Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,” said Doug Collister, Executive Vice President of Foodbuzz, Inc.  “Food bloggers are the new breed of local food experts and at any minute of the day, Foodbuzz is there to help capture the immediacy of their hands-on experiences, be it a memorable restaurant meal, a trip to the farmers market, or a special home-cooked meal.”    

      Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews.   Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions.  Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.     

      “Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.  

      The Foodbuzz blogger community is growing at a rate of 40 percent per month driven by strong growth in existing partner blogs and the addition of over 100 new blogs per month.  “The Web site is like the stock of a great soup. The Web site provides the base or backbone for bloggers to interact as a community, contribute content, and have that content buzzed by their peers,” said Mr. Dehan.  

Global Blogging Event

      Demonstrating the talent and scope of the Foodbuzz community, 24 Meals, 24 Hours, 24 Blogs offered online food enthusiasts an international, virtual street festival of food and diversity.  The new feature showcased blog posts from 24 Foodbuzz partner bloggers chronicling events occurring around the globe during a 24 hour period and included:


      24 Meals, 24 Hours, 24 Blogs” captures the quality and unique local perspective of our food bloggers and shared it with the world,” said Ryan Stern, Director of the Foodbuzz Publisher Community.  “It illustrates exactly what the future of food publishing is all about – real food, experienced by real people, shared real-time.”    

About Foodbuzz, Inc.     

      Based in San Francisco, Foodbuzz, Inc., launched its beta Web site,, in 2007.  In less than a year, and its community of over 1,000 exclusive partner food blogs have grown into an extended online property that reaches more than three million users.  

Tuesday, October 7, 2008

White House Fruit Farm

We took a trip this past weekend to White House Fruit Farm. This place is amazing. The produce section was twice the size of the box food section. Just the opposite of the Giant conglomerate supermarkets. So I snapped a couple of pictures.

The veggies still have dirt on them.

Taste of The Valley

The Second Harvest Food Bank's Taste of the Valley was this weekend. A Great cause that always receives a tremendous turnout. Proceeds raised we're in the hundreds of thousands. I was able to snap a few pictures of the delicious food that was there.
Of Course my food. Shrimp Cocktail with Gran Marnier and Habanero Tabasco infused cocktail sauce. Cranberry Apple Pork with rosemary apples, dried cranberries served with a cranberry peach marmalade. 
Rosetta Stone's Meat and Cheese Table
Tiramisu by Niccolini's
Harvest Lasagna by The Georgetown
Pumpkin Roll

Thursday, September 25, 2008

New Recipes On The Way

Amy and I are working on new Recipes. That's why we haven't posted anything for a while. Here's a couple just to give you a taste. Grilled chicken and Ramen Noodles, Chicken Quesadilla and Pasta Salad. Yum Yum. Also Remember that we take requests. So, if you want to see us cook something just drop us a line. We'll cook it, Tape it and Post it.

Sunday, August 17, 2008

Video Recipe - Tortilla Rollups

These Tortilla Rollups are fast and easy to make and they look great on the plate. Video's only 5 minutes it takes about 10 to make. Any Questions? Drop us a line.

Tuesday, August 5, 2008

Video Recipe - Southwest Bean Dip

This is a great recipe if you have to bring something to a party. Amy and I used it this weekend at her family reunion. There was nothing left to bring home but the dish. I don't even like beans and I smashed on it. You'll need about 10 minutes of prep time to put it together.

Saturday, July 5, 2008

You'll Screw Up

The thing with recipes is that, I don't know anyone, other than decent to accomplished chefs that get it right on the first try. Good cooks are able to pick up on small cues from the food. Such a little wisp of smoke indicating food burning. Or the change in texture of a steak from soft to firm that indicate the steaks temperature. With that in mind, you will screw up a few recipes along the way. The trick is that you pay close attention to the food when you're cooking. Listen to the food. It will talk to you in the language of sizzles and bubbles. Look at the food. It will toast, or brown, or burn right before your eyes. Taste the food. Your cooking it, if anyone should taste it should be you. Smell the food. Close your eyes and try to detect what all the different flavors are. Pay close enough attention to the food your cooking and the screw ups will minimize.

The Grocery Store

Do you know where all the food that your body really needs, like grains, vegetables, fruits, milk and meat are located in a grocery store?All the way in the back. Ever wonder why? Why would they make you walk through the produce section, "organic" food (which is another post alltogether), florist, anitpasti bar, candy stand, pop, beer, wine, magazines, seasonal items, pharmacy, & greeting cards to get to the food you really need? You most likely know the answer now. Other than the produce and maybe pharmacy, you don't need that other so called food to survive. All that other junk are called impulse buys. The grocery store wants you to buy all that junk before you get to what you actually came to the store for in the first place. So you know what i say? Cut through the checkout or the bank. Theres no rule saying you have to walk where they want you to. It's not the pentagon or your cell phone provider's store for that matter.

Thursday, July 3, 2008

On a Mission

Here's the deal. I'm tired of knowing that when I go to that fast food chain for a meal that I'm getting luke warm food that's most likely been under a heat lamp or in a hot drawer for just to long. Or expensive food that took pennies to make. Or in most cases is so processed that it isn't even good for me. That being said, I'm on a mission. I want everyone to have a choice. If you are running late sure spend the money for convienience. But if not and your able to plan for a half hour for the week upcoming, you can make hot, delicious, inexpensive food that is good for you. That's what I'll show you. Do You Burn Toast? If so your in the right place.