3 Simple and Quick Sheet Pan Supper Recipes: Jambalaya, Drumstick-Quinoa, Buddha Bowls + Video

3 Amazingly Simple Sheet Pan Suppers

(Family Features) At times, spending hours in the kitchen can be a relaxing, enjoyable experience. However, even for avid home cooks, a busy weeknight isn’t one of those times. Fortunately, solutions like sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast.

Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. An added benefit when cooking with onions is that you’re serving up a good source of fiber.

All About Onions

Knowing how to buy and store onions can make them true superstars in your kitchen. Growers and shippers of the National Onion Association and Idaho-Eastern Oregon Onion Committee offer these tips:


When shopping, buy onions with dry outer skins, free of spots or blemishes. The onion should be firm and have no scent. Avoid bulbs that have begun to sprout.

Yellow, red and white onions are available year-round from
producers in the United States.

Seasonal differences like flavor and texture are noticeable and highlighted during these time frames:

Fall and winter onions (available August-April ) have multiple layers of thick, paper-like layers of skin. Known for their mild to pungent flavor profile, these varieties can be eaten raw, and are ideal for roasting, caramelizing, grilling and frying because they have less water content.

Spring and summer onions (available March-August) have thin, often transparent skins and are typically sweeter and milder than fall and winter varieties. Due to their high water content and mild flavor, they are best used for raw, pickled, lightly cooked or grilled dishes.


Store onions in a cool, dry, well-ventilated place, not the refrigerator. Do not store whole, unpeeled onions in plastic bags. Lack of air movement reduces storage life. Peeled or cut onions may be stored in a sealed container in the refrigerator for up to 7 days.

For more tasty recipes to make supper a cinch, visit onions-usa.org and usaonions.com.

Spicy Sheet Pan Roasted Jambalaya

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6
  • 1          large yellow onion, diced
  • 1/2       large green bell pepper, diced
  • 1/2       large yellow bell pepper, diced
  • 1/2       large red bell pepper, diced
  • 3          stalks celery, sliced or diced
  • 2          garlic cloves, minced
  • 1-2       jalapenos, seeded and diced
  • 1          pint cherry tomatoes
  • 3          tablespoons olive oil, divided
  • 1/2       teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          link (13.5 ounces) Andouille sausage, sliced
  • 1          pound large shrimp, peeled and deveined
  • 1          tablespoon Cajun seasoning blend
  • linguine noodles, cooked according to package directions
  • 1-2       lemons, sliced in thin wedges
  • 2          green onions, sliced
  • fresh chopped parsley
  1. Heat oven to 400° F.
  2. Line 13-by-18-inch sheet pan with parchment paper.
  3. In large bowl, combine onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons olive oil, salt and pepper until evenly combined. Spread out evenly on pan in single layer. Add slices of Andouille sausage. Roast 15-20 minutes, or until vegetables are tender and start to brown.
  4. Toss shrimp with Cajun seasoning and prepare linguine noodles.
  5. When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in single layer. Top with half the lemon wedges. Return to oven and cook about 5-8 minutes, or until shrimp is no longer pink.
  6. Serve over linguine garnished with green onions and parsley with remaining fresh lemon wedges on side.

Easy Drumstick-Quinoa Sheet Pan Supper

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6
  • 8-10     chicken legs
  • 1          fennel bulb
  • 1          large yellow onion, sliced
  • 1          large red onion, sliced
  • 2          garlic cloves, sliced
  • 3          medium-sized potatoes, cubed
  • 1          orange (1/4 cup juice and zest)
  • 1/4       teaspoon thyme, dried
  • 2          tablespoons olive oil
  • 1          teaspoon sea salt
  • 1/2       teaspoon black pepper
  • 2          tablespoons fresh chopped parsley
  • orange rind curls
  • brown rice, cooked according to package directions
  • quinoa, cooked according to package directions
  1. Heat oven to 400° F.
  2. Line 13-by-18-inch sheet pan with parchment paper.
  3. Place chicken legs on pan. Spread fennel, yellow onion, red onion, garlic and potatoes around and in between legs.
  4. In small bowl, whisk together orange juice and zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper.
  5. Roast 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa.
  6. Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa.

Sheet Pan-Style Buddha Bowls

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6
  • 2          yellow onions, peeled and cut into 1/2-inch wedges
  • 1/2       head of red or purple cabbage, cut into wedges
  • 2          red potatoes, cut into 1/2-inch wedges
  • 1          small butternut squash, peeled and 1/2-inch diced
  • 1          pound Brussels sprouts, halved
  • extra-virgin olive oil
  • salt, to taste
  • black pepper, to taste
  • 1 1/2    cups quinoa, cooked according to package directions
Tahini sauce:
  • 1          tablespoon tahini
  • 1/2       lemon, juiced
  • 1          teaspoon Dijon mustard
  • 1/2-1    teaspoon maple syrup
  • 2          avocados, peeled and sliced
  • fresh parsley
  1. Heat oven to 400° F.
  2. Line 13-by-18-inch sheet pan with parchment paper.
  3. Place onion, cabbage, potatoes, squash and Brussels sprouts in single layer on pan. Drizzle with olive oil and season with salt and pepper. Roast vegetables 40 minutes, or until tender. Add more salt and pepper if needed.
  4. While vegetables roast, cook quinoa.
  5. To make tahini sauce: In small bowl, whisk tahini, lemon juice, mustard and syrup until smooth.
  6. To assemble Buddha bowls: Spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.

National Onion Association and Idaho-Eastern Oregon Onion Committee

The Koss Sauce Story: Meat Flavoring Hand Crafted With Love

The Koss Sauce Story - More Than A BBQ Sauce

For John and Diana Koss, their meat flavoring sauce actually began as a joke.  You see, John and Diana love to cook and grill great tasting food.  For many years, they "catered" countless functions for family and friends, such as weddings and anniversaries.

Diana said they we were often asked for their business card and they would simply reply, "we just do this for fun."

John always made his own flavored cooking sauce when smoking meats.  One day, while making a batch of his now infamous meat flavoring sauce, John simply wrote "Koss Sauce" on the container.

It was an instant hit with family and friends!

   About one year ago, John and Diana began discussing taking their love for cooking from a weekend hobby to a full time occupation.  Like many other entrepreneurs,  John and Diana both had 9-5 jobs, and they were not happy.

John and Diana wanted to enjoy each day, work from our home, and earn an income doing what they love.  They simply wanted to spend more time with their family, while at the same time creating a business legacy that they could pass down to their children.

In essence, John and Diana are chasing the american dream that unfortunately remains a dream for most.

Without wasting another day, John and Diana started making their dream a reality.  First, they applied for a LLC.  Next, they went to their local county office to begin the business zoning permit process.  This eventually lead to a kitchen inspection on August 29th, 2017.

During this process, countless phone calls with questions to local officials were made.  Along with the phone calls and questions came sleepless nights with John and Diana wondering if they were making the right decision.

Diana attributes taking this jump into the entrepreneurial world with their deep faith in God, and many prayers.  With each prayer John and Diana made, a door was opened.  Answered prayers guided them, and let John and Diana know this was the correct path along their business journey.

While paperwork was being filed over the course of several months, John and Diana handed out several samples of their meat sauce to coworkers and neighbors.

Things were looking great; they were getting rave reviews!

Diana said they actually started with a different meat sauce.  The meat sauce they are currently producing is a second generation meat sauce, and people have just fell in love with it.

The current Koss Sauce blend is a versatile meat flavoring sauce.  Not only does the sauce compliment meat, it raises the meat to another level.

John and Diana have used their sauce as a key ingredient in meatloaf and shish kabobs.  They use it as a spread on paninis, and mac and cheese.

Koss Sauce makes a delicious addition to various dipping sauces.  One of Diana's friends actually used it with curly fries, and another friend dipped their chips in it.

Diana is using it today as part of a gravy for a pot roast she will be making for dinner.

With its unique combination of peppers and flavor-filled additives, it's clear that Koss Sauce is a "must-have" for your meat grilling and cooking adventures!  Simply put, Koss Sauce will blend beautifully with the flavor of your favorite meats such as grilled chicken, smoked meats, pork, steak and so much more.

John and Diana live in rural Louisa, Virginia.  They own nine acres and enjoy gardening, hunting, grilling, and most of all, spending time with their family.

They have 4 children, 5 grandchildren (number 6 is on the way), and many family and friends who have been an ever present support group to John and Diana.
Diana finds it hard to believe that on October 16th, 2017, they will begin to sell their sauce nationally via their website Koss Sauce and through various retail outlets.

Not only can you learn more about Koss Sauce on their website, you can also find a great selection of unique recipe ideas using Koss Sauce such as: Tex Mex Lasagna, Grilled BBQ Bacon Pizza, and 6 Hour Slow Smoked Pork Ribs.

In closing, John and Diana would love to connect with you.  They can be reached through the following social media outlets:

Koss Sauce on Facebook

Koss Sauce on Twitter

Koss Sauce on Pintrest

Koss Sauce on Instagram

Koss Sauce on YouTube

Recipe Journey would love to share your own food or travel related story.  Please contact Jon at: recipejourney @ gmail.com to get in touch and start a conversation today.

Use Grapes For Simply Sweet Food Cooking Inspiration [Video]

Use Grapes For Simply Sweet Food Cooking Inspiration

(Family Features) With fresh California grapes as a main ingredient, the possibilities are endless for trying new food cooking recipes in your kitchen. From breakfast parfaits to tasty appetizers, flavorful flatbreads and more, grapes can be an easy way to incorporate flavor, color and freshness into your family's meal planning ideas.

If you’re looking for a simple sweet treat, heart-healthy grapes can also make for a great standalone snack in three colors – green, red or black. Find refreshing grape recipes and more food cooking tips at GrapesfromCalifornia.com.

Watch the quick video for easy grape meal planning ideas:

Distribution authorized by the California Table Grape Commission

California Table Grape Commission

A Sweet Food Solution for Busy School Days

A Sweet Food Solution for Busy School Days

(Family Features) The busy pace of back-to-school schedules can make it feel like nearly every aspect of life has you under a time crunch. Fortunately, when it comes to feeding the family, there are some simple foods you likely already have on hand that can provide easy solutions for snacks and mealtime alike.

A go-to fruit like California grapes is a fresh staple you can depend on because they are always ripe and ready to eat when you buy them. While grapes are indeed ideal for snacking because they hold, store and travel well, this healthy and delicious fruit is also a simple addition to meals throughout the day. Grapes require minimal preparation, so they’re equally easy as a side dish or as a fun way to deliver the fresh produce factor in a wide range of family-friendly recipes, such as these Grape and Ricotta Pita Pizzas.

Tips like these show how you can easily incorporate grapes into every meal:

Breakfast: A cup of creamy yogurt and crunchy granola takes on a sweet note when topped with a handful of grapes. Slice or quarter grapes then mix well for a medley of textures and flavors in every bite.

Morning snack: Pair grapes with cheese and crackers for a sweet and savory snack to keep your energy strong and your hunger in check until lunchtime.

Lunch: A handful of grapes can balance out a sandwich and add some sweet indulgence to the midday meal.

After school: Grapes offer hydration and quick energy so they’re the perfect way to fuel up for after school sports or to lend some extra brain power for study time.

Dinnertime rush: Use grapes for an easy side dish that goes with anything. A quick meal like grilled cheese and grapes brings out the kid in everyone.

Evening snack: Toward the end of the day, cravings can creep up but keeping a bowl of fresh grapes on hand for after dinner snacking helps avoid alternative salty, highly processed choices.
Find more great ideas for enjoying grapes throughout the day at grapesfromcalifornia.com.

Grape and Ricotta Pita Pizzas

Servings: 4
  • 2          whole-wheat pita pocket breads (about 6 inches in diameter)
  • 1          tablespoon olive oil
  • 1/2       cup part-skim ricotta cheese, divided
  • 1          cup seedless red or black California grapes, thinly sliced or halved
  • 2          teaspoons honey
  • 1          teaspoon lemon juice
  • 6          large or 12 small fresh basil leaves, cut into ribbons
  1. Heat oven to 450° F. Line two baking sheets with parchment paper.
  2. Slice pita pockets in half so each forms two rounds, creating four rounds total. Place pita rounds on baking sheets cut-side up and brush top of each with oil.
  3. Spread 2 tablespoons ricotta cheese on each pita, leaving about 1/2-inch border around edges then arrange sliced grapes in single layer on top of cheese. Bake until edges are crisped and cheese is warmed, 5-7 minutes.
  4. In small bowl, stir together honey and lemon juice until honey is dissolved.
  5. When pizzas are done, drizzle each with about 1/2 teaspoon honey-lemon mixture. Sprinkle basil on top of pizzas. Serve immediately.
California Table Grapes Commission

Reach New Heights Today with a Reinvented Burger - The Six Mile High Burger

Reach New Heights with a Reinvented Burger

(Family Features) Text your friends, dust off your apron and fire up the grill. It’s time to throw a barbecue party that won’t sink your summer budget.
You can find everything you’ll need at a one-stop shop like ALDI. With savings up to 50 percent over traditional grocers, you can fill your cart with summer essentials like fresh seasonal produce, premium meats and award-winning wines.

Once shopping is out of the way, you’ll have plenty of time and money to experiment with new recipes. These quick and affordable tips can up your grill game and impress guests:

Boost your burgers. Take burgers to the next level this summer with your favorite ground meats such as turkey, chicken and beef. Then layer on the toppings like avocado, kale, gourmet cheeses and more.

Change up your take on cheesy. Top your burger with a blue cheese mousse by simply blending blue cheese crumbles and cream cheese then season it with your favorite spices.

Spice up your condiments. Combine mayonnaise with fresh orange juice and fresh orange zest to make a citrus aioli or whip up a special sauce by mixing peanut butter with oil and hot water. Sprinkle with bacon for some extra flavor. Toppings such as a pickled red onion can also add a bit of crunch and zest.

Bite better buns. Forgo traditional burger buns and bookend your masterpiece with brioche buns or pretzel rolls.

Find more great grilling tips and recipes for dishes to enjoy all summer at aldi.us.

Six-Mile High Burger

Recipe courtesy of ALDI Test Kitchen
  • 1          tablespoon Carlini Vegetable Oil
  • 10        Baby Bella mushrooms, sliced
  • 8          pieces Specially Selected Center Cut Bacon
  • 8          Season's Choice Whole Onion Rings
  • 4          All Natural 80 percent Lean Ground Beef Patties
  • 8          slices Happy Farms Pepper Jack Cheese
  • 1          cup Burman's Mayonnaise
  • 1/4       cup Burman's Hot Sauce
  • 1/2       cup Burman's Mustard
  • 1/4       teaspoon Stonemill Iodized Salt
  • 1/4       teaspoon Stonemill Ground Black Pepper
  • 4          L'oven Fresh Hamburger Buns
  • 1          tomato, sliced
  • 2          romaine lettuce leaves, cut in half width-wise
  1. Heat grill to medium-high.
  2. In saute pan, heat vegetable oil and saute mushrooms 2-3 minutes. Set aside. Fry bacon to desired doneness, about 5 minutes on each side. Set aside. Bake onion rings according to packaging instructions. Set aside.
  3. Grill burgers 5-7 minutes on each side until they reach desired doneness. Place two slices cheese on each burger and continue to grill until melted. Remove from heat.
  4. Mix together mayonnaise, hot sauce, mustard, salt and pepper, and spread on both sides of buns, to taste.
  5. To assemble burger: layer bottom bun with patty with cheese, tomato, lettuce, mushrooms, two onion rings, two pieces of bacon and top half of bun.

3 Ways to Upgrade Fall Entertaining

3 Ways to Upgrade Fall Entertaining

(Family Features) The transition from summer to fall – from lounging poolside to cozying up fireside – offers opportunities for a different take on entertaining your guests in unexpected ways. Whether it’s a simple dinner with a few friends or a big bash for a crowd, there are simple touches of glamour and charm that can take your hosting skills to a new level.

To help guide your vision for entertaining this autumn, top sommelier Chantelle Pabros and Spring Street Social Society’s hosting guru Amy Virginia Buchanan shared their favorite tips.

Soak in the Season
The bold colors of changing leaves and vivid sunsets mean fall is arriving. Let this backdrop serve as the perfect setting for a toast the next time you host friends. Before guests arrive, set up soft and colorful cotton-weave throw blankets so everyone can keep warm as they enjoy Mother Nature from the comfort of the backyard.

Pabros and Buchanan suggest incorporating shades of the season, including deep maroons, oranges and peaches, into a spread of finger foods. Visit your favorite local bakeshop and pick up items for a sweet station such as macarons and scones with filling like berries, butter, clotted cream and artisanal jams. As the sun sets, match the rose-colored sunset with the deep hue of Champagne Taittinger Prestige Rosé.

Pairing Perfection
A dinner party is the ultimate opportunity to show off your hosting skills as well as your taste, with wine pairings to complement each course. Take your guests on a culinary journey featuring unexpected dishes that celebrate the season.

Buchanan suggests impressing your table with a delightfully classic main course such as Pollock en Papillote paired with Champagne Taittinger Prélude Grands Crus, which is made exclusively with grapes sourced from Grand Cru vineyards.

Lights, Cameras, Cheers
Pabros and Buchanan agree that a movie night is the perfect way to share laughs and memories without much effort or time. After a delicious meal, invite your friends to watch a classic movie. For this part of the evening, popcorn is an obvious snack of choice. Instead of one big bowl, try taping together newspaper cones or using take-out boxes to create individual servings. You can also put together a salt bar for toppings such as matcha salt, truffle salt and grated cheeses. To sweeten things up, Pabros suggests picking up a jar of salted caramel and drizzling over the popcorn.

“Try pairing it with Champagne Taittinger Brut La Française,” Pabros said. “The peachy, nutty, butterscotch notes of the Champagne pair well with the caramel-coated popcorn.”

Find more entertaining inspiration at Facebook.com/taittingerUSA

Pollock en Papillote
Servings: 6

Parchment paper
black pepper
1          lemon, juiced
1          lemon, sliced
4-8       cherry tomatoes, halved
1          handful shiitake mushrooms, thinly sliced
olive oil
dash of white wine

Heat oven to 425 F.

Fold piece of parchment paper in half and cut out heart shape about the size of the fish with four-inch border around edges. Sit fish center of half heart, closest to crease.

Butter center of fish.

Sprinkle salt and pepper over fish.

Sprinkle lemon juice over fish. Place lemon slices on top center of fish.

Place springs of rosemary, thyme and sage along edges of fish.

Place tomatoes and mushrooms on top of and alongside fish.

Drizzle olive oil over fish.

Starting at top of half heart, seal parchment by folding edges over themselves. When there are about 2 inches left before parchment pouch is sealed, pour wine in opening. Once filled, fold and twist pointed end to close pouch.

Bake pouch on baking sheet12 minutes.

Remove from oven and serve immediately. Pair with Champagne Taittinger Prélude Grands Crus. 

The Top Five Dallas, Texas Steakhouses You Need to Visit

Ten-gallon hats, cowboy boots, cattle ranches and that good ole southern drawl…few cities in the U.S. can lay claim to as many iconic cultural and historical traits as Dallas, Texas.  With a booming economy and year-round outdoors friendly weather it’s easy to see why newcomers are flocking to the regional powerhouse of a city, bringing with them modern takes on culture, nightlife and, most importantly, the foodie scene.  Despite Dallas racing to embrace modern trends in dining, there’s one meal that remains quintessentially Texas and a staple to residents and visitors alike.

The steak dinner is long rooted in Texas’ ranching and cattle industries and is the meal that any Dallas restaurant worth its salt should be measured by.  While a quality slab of gourmet steak is a mainstay option in a variety of restaurants, it’s the Dallas steakhouse that continues to embrace the Texas heritage of superb beefy goodness.  In fact, if you’re in the Dallas area and looming for the best steakhouse experience you may be overwhelmed with the sheer number of options.  Don’t worry, at the Chicago Steak Company we’ve got you covered.  We’ve done the research, scoured the city and samples the meaty fare to bring you the top 10 Dallas steakhouses that your appetite just can’t afford to miss.


When preparing our list of top ten Dallas steakhouse restaurants we applied our own high standards, first and foremost, weighting the scores heavily in favor in those who source only the finest quality beef.  Selection of available cuts and variety of sides and accompaniments were our next highest factors.  Finally, we took into consideration the fine details such as ambience, reputation and service.  To break the inevitable close call between these fine establishments we applied the subjective yet all important “Would We Take a First Date Here” test; a time-honored method for evaluating any potential gourmet dinner meal.  What we came up with was a list of 10 of the best Dallas steakhouses, with five more that were so good they deserved a nod to their beefy wonders on our honorable mentions list.

The establishments that made the cut feature a broad range of style, aesthetic and cultural influences.  Despite these differences, each Dallas restaurant adheres to Texas’ time honored tradition for being one of the top producing and consuming beef regions in the country.  Feel free to check any of these fine establishments out for a representative feast of what Dallas has to offer when it comes to steak.

The Top 5 Dallas Steakhouses


Pappas Bros. Steakhouse

Address: 10477 Lombardy Ln. Dallas, TX 75220

Dry-Aged Beef: Yes

What to Order: 18 oz Prime Ribeye

The Breakdown

From the moment you walk in the door you can’t help but know you’ve stepped into steakhouse heaven in this acclaimed, Dallas gem of a steakhouse.  Forget hiding the meat in the back, the wood lined refrigerator proudly displays the wide variety of cuts and sizes of gourmet, USDA Prime beef.  Each of their cuts are also dry-aged on premises, allowing for a superb level of control over every aspect of the flavor and cooking process.

High marks are also given for the unique ambiance on display at Pappas Bros.  Tall, gold decorated pillars grace cherry wood bases and elaborate carpeted floors.  You’ll wonder if you’ve stepped back into the dinner and dancing era before being brought back to reality by the superbly prepared steaks and exceptional steakhouse sides.  And whatever you do, don’t leave without trying the lobster deviled eggs appetizer.  You can send us your thanks after.


Del Frisco’s Double Eagle Steakhouse

Address: 812 Main Street, Fort Worth Texas 76102

Dry-Aged Beef: Yes

What to Order: Prime Porterhouse

The Breakdown

Some chain restaurants use the acclaim and selling power of their name to scrimp on quality and service.  Del Frisco’s Double Eagle Steakhouse certainly doesn’t fall into that mold.  Quality, USDA Prime, dry-aged steaks grace this comfortable and familiar menu along with all of the gourmet sides your heart could desire.

While the meat certainly lives up to Del Frisco’s high standards, it’s the ambience and décor of the North Dallas location that vaulted the steakhouse to near the top of our list.  Multi-tiered seating with elaborate woodworking and conveniently placed walls for privacy make this the perfect spot for any steak lover’s celebratory occasion.


Bob’s Steak and Chop House

Address: 4300 Lemmon Ave. Dallas, TX 75219

Dry-Aged Beef: Yes

What to Order: 16 oz Prime Filet Mignon

The Breakdown

If you’re looking for that iconic steakhouse atmosphere with luscious, juicy, dry-aged steaks to match, look no further than the central Dallas location of this up and coming chain steakhouse.  Dark wood paneling and elegant white linen tablecloths certainly create an impressive ambiance for anyone looking to impress a date.

That being said, it’s the steaks that will keep you coming back for more.  With a menu full of any cut your carnivorous heart may desire, in sizes ranging from manageable to improbable, all prime and aged to perfection this Dallas staple certainly makes the Chicago Steak Company grade.  In case the meat portions aren’t big enough to satisfy you, each steak comes with a vegetable and potato offering which is a welcome departure from most high-end steak restaurant’s trend towards a la carte dining.


III Forks

Address: 17776 Dallas North Pkwy. Dallas, TX 75287

Website:    www.3forks.com/dallas

Dry-Aged Beef: Yes

What to Order: Tomahawk Ribeye

The Breakdown

Proudly touting its status as serving only USDA Prime beef, the top 2% of all beef produced, III Forks certainly gets points in the Chicago Steak Company handbook for committing to serving only the finest gourmet steaks money can buy.  And with filets that come in three sizes, a lovely peppercorn steak option and a downright decadant Tomahawk ribeye on the menu, 3 Forks certainly follows up on its promises of a luxurious steak dinner.

Less traditional steakhouse and more modern spot to see and be seen, III Forks perfectly meets our date night tie breaker.  The decoration is eclectic, with traditional western wear and antlers on the wall providing an interesting contrast with deep wood paneling and white linen tablecloths.  Overall a perfect spot to satisfy that essential meaty craving.


Chamberlain’s Steak and Chop House

Address: 5330 Belt Line Rd Dallas, TX 75254

Dry-Aged Beef: Yes

What to Order: 40 Day Dry Aged Prime Ribeye

The Breakdown

If you’re looking for the perfect mix of innovation and adherence to time-honored details, look no further than Chamberlain’s Steak and Chop House.  A long time area staple that consistently makes the list of best Dallas steakhouse restaurants, Chamberlain’s certainly knows their meat and flavor pairings.  One of our favorite items on the menu is a trio of filet options, each perfectly accompanied by a sauce or spice blend and rare to find in high end steakhouses.

An extensive wine list is sure to liven your party up and service is top notch, whichever day of the week you may choose to dine.  While we’re generally focused on the beef, leaving the establishment without sampling their smoky meets spicy shrimp cocktail would be a crying shame.

Discover Bella Cosa Restaurant - Fine Italian Dining on Canary Wharf - London England UK

With Chef Antonio Calo’ at the helm, discover fine dining with Bella Cosa Restaurant on London England's Canary Wharf.  Bella Cosa offers everything from small bites to full fine dining fare. 

Chef Calo’and his culinary staff carefully craft your food with the following philosophy: Simplicity, Authenticity, Quality Ingredients, and fair prices.

Chef Calo’ artfully combines generations of Italian traditions with modern techniques, as well as Japanese rigor and precision..

To ensure you receive the best culinary experience, Bella Cosa does not compromise with commercial food trends or unnecessary virtuosity.  Each dish is carefully crafted with the best ingredients from a small Italian producer as well as fresh, local markets.

Bella Cosa offers the following types of menu selections:

Bar Food:  Raw Fish, Salumi / Italian Charcuteries, Antipasti Platter, Snacks, Pasta

A A-La-Carte Menu featuring:  Pan Fried Scallop, Chick Pea, Cinta Senese Lardo, Sea Herbs, Cold Thin Spaghetti ‘Fedelini’, Tuna, Caviar, Mullet Bottarga, Salmon Roe, Tomato Caramelised Foie Gras Terrine, Amarena Cherry, Red Chicory, 12 Years Aged Balsamic Vinegar Sea Bass in Kataifi, Broccoli Bagna Cauda, Kohlrabi, Lemon Slow Braised Veal Cheek, Fried Polenta, Pickled Summer Vegetables, Summer Herbs ‘Bellini’ Peach Sorbet and Prosecco Foam Passion Fruit, Sesame, Chocolate.

A Set Lunch Menu featuring a 2 Course for £24 and a 3 Course for £29 (starter, main and dessert).

A full Fine Wine Selection sure to please the lover of fine wines. 

Bella Cosa has earned a prestigious Trip Advisor 2017 Certificate of Excellence

Whether you are living in or travelling to London, England, make the Bella Cosa Restaurant the first stop on your dining itinerary.

Bella Cosa Restaurant
Drewry House
213 Marsh Wall
E14 9FJ
Phone:  0207 132 1212

Ideas For Cooking A Special Sunday Dinner For Your Family or Pot-Luck Gathering

Ideas For Cooking A Special Sunday Dinner For Your Family or Pot-Luck Gathering

Have you ever noticed that anytime there is a family gathering, or a pot-luck event, person after person will walk in with store purchased fried chicken?  I cannot lie, I too have brought in store bought fried chicken to a special gathering.  In my case, the reason for my fried chicken offering was a lack of time.  Other reason folks might bring the old fried chicken stand-by is a lack of planning, or lack of ideas.  It seems that not matter where you travel in the country for a special gathering, store bought fried chicken is always on the table.

Now don't get me wrong, there is nothing wrong with this of course.  One of my favorite meals is fried chicken served with a side of creamy macaroni and cheese, and a biscuit.  The thing is, there are so many great recipes available for a Sunday, that it seems odd that so many people would resort to this tired old tradition instead of mixing things up with a spicy taco casserole or sweetening the deal with a delightfully delicious and simple to make yummy dessert. 

Sunday dinners or special gatherings obviously aren't the only time when cooking a casserole or making a nice dessert is a good decision for the day.  These alternate choices are, however, the most common offerings I remember from my childhood, which is why I often refer to them.  There are also 'pitch ins' at work that require a contribution and these are an excellent opportunity to make coworkers envy your culinary talents. Even for those who are health conscious however, there are many wonderful types of salads that can be prepared for special occasions that will provide you with a guilt free entrée at the event for which you are preparing your offering. 

You do not have to choose high calorie or fat filled dishes for your Sunday dinner cooking.  In fact, when you are doing the cooking you should cook the things you enjoy eating.  Most of us are much more likely to put our best efforts into preparing the foods we enjoy rather than those that feel as though they are a chore for us to make.  The same holds true when cooking for potlucks and such. Just be careful that you do not prepare the exact same dish every time or people will think that it is the only dish you can prepare.  Although, if you have a specialty dish that is always a hit with the crowd, you may be asked to make it time and time again! 

I recommend checking out casserole recipes online and in your favorite magazines.  Even magazines that offer healthier eating options often have a casserole, large salad, or even a healthy dessert you can prepare for these events.  My personal solution has always been to collect and write recipes on index cards over time that I would like to try out and use the potluck audience as my recipe guinea pigs.  This way if my family or I do not like it, we won't be stuck with leftovers for a week and if we do like it, we can put it into our rotation of recipes for use at home. 

Sunday dinner cooking doesn't have to be nearly as stressful as many of us make it out to be. Many wonderful crock-pot recipes can actually be prepared while you sleep.  Simply load up your slow cooker with the proper ingredients and turn it on before turning in for the night.  You will awaken to the wonderful aroma of whatever delightful dish you have prepared and still manage to get ready for the special occasion record time.  This tried and true technique is a great way to make Sunday dinner cooking quick and easy. 

Even if you are one of those people who has very limited culinary skills or talents, it is quite possible to wow your friends, relatives, and co-workers with a 'simple to make' recipe.  Again, desserts are by far the best way to proceed with this effort which can be made the night before (in many cases) and stored in the refrigerator.  Desserts are almost always a good bet and very few people ever complain about them regardless of the occasion.  The Kraft foods website offers some fabulous, easy to make and delicious desserts, or tasty casseroles if you are in need. The next time it is your turn to join in on the potluck preparation or Sunday meal preparation, don't resort to fried chicken.  Dish up something that will truly make it your time to shine!

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30 of Grandma's Amazing Old Time Secret Uses For Lemons

30 of Grandma's Amazing Old Time Secret Uses For Lemons

1.  Lemons are one of the most useful fruits available to consumers.

2.  Lemonade is not only a simple luxury beverage, but it is exceedingly wholesome.  It is a good alcohol replacement drink.

3.  The juice of a half of a lemon in a glass of water, without sugar, will frequently cure a headache.

4.  If your hands become stained or dirty, there is nothing that will remove the stain better than a lemon, or a lemon and salt.

5.  Lemon juice and sugar mixed very thick, is useful to relieve coughs and sore throats.  It must be very acid as well as sweet.  Continue the use of them for several weeks.

6.  Lemons may be excellent remedy in certain pulmonary issues.  When used for lung trouble, six to nine lemons a day should be used.  Hot lemonade can help break up a cold if taken at the start of the cold. Make it the same as cold lemonade, only use boiling water instead of cold water and use about one-half as much sugar.

7.  For feverishness and unnatural thirst, soften a lemon by rolling it on a hard surface, cut off the top, add sugar, and work it down into the lemon with a fork, then suck it slowly.

8.  A baked lemon is an excellent remedy for hoarseness, and one often resorted to by singers and public speakers. The lemon is baked like an apple, and a little of the heated and thickened juice is squeezed over a lump-sugar.

9.  More juice is obtained from lemons by boiling them. Put the lemons into cold water and bring slowly to a boil. Boil slowly until they begin to soften ; remove from the water and when cold enough
to handle squeeze until all the juice is extracted, strain and add enough loaf or crushed sugar to make it palatable, being careful not to make it too sweet. Add about twice as much water as there
is juice. This preparation may be made every morning, or enough may be prepared one day to last three or four days, but it must be kept in a cool place.

10.  To take out iron rust cover the spot with fine salt and saturate with lemon juice and lay on the grass. Repeat if necessary.

11.  The discomfort caused by sore and tender feet may be lessened if not entirely cured by applying slices of lemons to the feet.

12.  To cure chilblains (painful inflammation of small blood vessels in the skin) take a piece of lemon, sprinkle fine salt over it and rub the feet well. Repeat if necessary.

13.  The girl who has blotchy skin would be greatly benefited by taking the juice of a lemon squeezed into a glass of hot water.  

14.  The pulp of a lemon rubbed on the roots of the hair will stop ordinary cases of falling out hair.

15.  The dark line around the neck, caused by wearing high collars, can easily be removed by applying lemon juice each morning, and at night before retiring.

16.  The juice of a lemon dissolved in as much sugar as will hold the solution and applied with a camel's hair brush several times a day will cause freckles to disappear.

17.  A very nourishing drink for a convalescent is to add a fresh egg, beaten as light as possible, to a glass of strong lemonade. The lemon will destroy the raw animal taste that is offensive to some.

18.  Clear lemon juice is very irritating; the powerful acid of the juice will cause inflammation if the use of it is continued any length of time.

19.  Lemon juice is also a very good remedy for rheumatism and the so-called biliousness of spring. In the latter case the juice should be taken before breakfast. The pulp may also be eaten, avoiding every particle of skin. A bilious attack may be soon overcome by taking the juice of one or two lemons in a goblet of water before retiring and in the morning before rising. When taken on an empty stomach the lemon has an opportunity to work on the system.

20.  Lemons rid the system of humors and bile and leave no bad effects. Weak, debilitated people sometimes may be greatly benefited by a free use of them.  Lemon juice should be diluted with
water, or sweetened sufficiently so that it will not produce a drawing or burning sensation in the throat.

21.  Lemon juice will remove roughness and vegetable stains from the hands. After having the hands in hot soapsuds rub them with a piece of lemon.  This will prevent chapping and make the hands
soft and white.

22.  A piece of lemon, or stale bread moistened with lemon juice, bound on a corn will cure it. Renew night and morning. The first application will produce soreness, but if treatment is persisted in
for a reasonable length of time a cure will be effected.

23.  To remove mildew take equal parts of soap (a soft soap is best) and fine starch, moisten with lemon juice, spread the paste thickly on both sides of the cloth, then expose to the sun. When the paste becomes dry soften it with more lemon juice.

24.  How to Take Ink Spots Out of Linen or Calico:  Cut a lemon in half, and press the stained part close over one half of the lemon, until it is wet with the juice. Then place it on a hot iron, and the spots will soon disappear.

25.  If silver, after it is cleaned is rubbed with a piece of lemon and then washed and well dried, it gets a white brilliancy which it seldom has otherwise, and will keep clean longer than with the ordinary cleansing.

26.  Copper utensils of all sorts, are often very hard to clean. A good method is to cut a lemon in half and rub over the kettle with it.  After a thorough rubbing the article should be carefully rinsed in
clear, cold water and given a final polish with a soft cloth.

27.  During the warm months a sense of coolness, comfort and invigoration can be produced by a free use of lemonade. For six large glasses of lemonade use six large, juicy lemons; roll on a hard
surface, so that the juice can be easily extracted. Peel and slice. Add sufficient sugar to sweeten, and stir it well into the juice before adding the water.

28.  Lemons, either sliced or grated, and then steeped in water or spirits, are reviving. 

29.  Never throw away any part of a lemon or its peel; in the lack of anything else, this, steeped in water, is an excellent astringent for the skin, and refreshing at the same time.

30.  The same may be said of lime—lime-water being one of the best washes for the skin yet known, and it is also an antidote against disease.

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A Complete Beginner's Guide To Kitchen Knife Techniques (INFOGRAPHIC)

Our friend's at Kitchen Knives have put together a wonderful infographic called "A Beginner's Guide to Kitchen Knives Techniques."  Learning to use a knife effectively should be one of the first things any amateur chef nails down.  Perfecting your chopping skills will make the rest of your work in the kitchen a lot easier, and once you have it down, knife work will become second nature to you!

Here are some of the main techniques which you’ll need to know, with step by step instructions:

Learn More About Kitchen Knives - Since 1899

KitchenKnives.co.uk (part of Gastronomy Plus Ltd.) is a small company but our passion for quality knives knows no bounds. We are well for our wide selection of kitchen knives, from the world's top brands including Global and IO Shen. However, where we come into our own is with the more unique pieces from Japan, specifically the Tamahagane San Tsubame Micarta series and the handmade Tojiro range"

Visiting Vermont? Be Sure To Checkout The Growing Food Truck Scene Happening In The Green Mountain State

Whether you are traveling in Vermont, or a full time resident of the Green Mountain State, one thing is certain, we need to eat.  Deciding on where to chow-down can be a challenge.  Fortunately, the folks at Vermont's independent news voice, Seven Days, have put together an awesome Food Truck Finder on their website.  Simply visit the Food Truck Finder page, click on the day you want to get your grub from a food truck, and make your pick from several different trucks listed on the page.

Currently, there are trucks serving a wide variety of lunch and dinner treats 7 days per week from locations in Burlington, Essex Junction, Williston, Milton, Waitsfield, Montpelier, West Danville, Fair Haven, Hartland, and Randolph.

Seven Days updates their list every week.  If you own and operate a food truck in Vermont, be sure to contact them and have your truck posted on their list!

To learn more about Vermont's food truck scene, visit Seven Days for The Vermont Food Truck Finder!

Don't Miss The 7 Seas Food and Wine Festival in San Antonio Texas Going on Now Through May 29, 2017

Jill Robbins, creator of the blog "Ripped Jeans and Bifocals - A blog about adoption, motherhood and life," posted a great article about about the annual 7 Seas Food and Wine Festival at Sea World in San Antonio, Texas.

This year, the festival is being held from April 21 to May 29, 2017 - so there is still time to catch this great event if you are in the San Antonio Texas area.

Jill gives us 5 compelling reasons to attend this fun event, along with some awesome photographs to go along with her article.

The food looks delicious, the atmosphere looks chill, plus there appears to be plenty going on to keep you entertained for hours!

Click here to read more about Jill's adventure at the 7 Seas Food and Wine Festival!  

Quench Your Summertime Fun-time Thirst with Mermaid Lemonade! For Adults Only ;)

In case you didn't know, summertime is almost here!  If you are looking for a tasty adult beverage to satisfy your thirst, look no further.  Mermaid Lemonade is a quick and easy drink to enjoy while lounging at your favorite summertime chill zone.  Get the details from Delish:

Get The Party Started: 50 Fun Finger Food Recipes

These 50 Finger Food Recipes Are Both Easy-To-Make and Tasty Too!

Dial Your Breakfast Up To 10: Powerful Protein Pancakes - Start Your Day Right

A Power Protein Pancake Recipe That Prove You’re Doing Breakfast All Wrong

If you are a workout buff, hitting the weights and building your strength is just another part of your day.  In order to fuel those workouts, you need to eat.  Pancakes are an awesome way to get those calories you need to keep your progress moving forward.

I created this recipe a couple years ago out of necessity.  I work long hours, and needed a food I could cook quickly in a few minutes, pack it up, and take it with me.  Oh yeah, I also wanted it to be high in  calories, protein and able to satisfy hunger at the same time.

That's when I created Power Protein Pancakes.  With this recipe, I'm only going to give you the total calories and protein content each pancake will give you.  I'm not getting into micro-nutrients or fat content. 

Here's the breakdown:

1.5 Cups of Oatmeal
2 Large Eggs
2 Table Spoons of Peanut Butter
1 Serving of your favorite Protein Powder
A sprinkle of Brown Sugar to taste
A sprinkle of Cinnamon to taste
A splash of Vanilla 
A sprinkle of mini chocolate chips to taste

Mix all these ingredients in a bowl until smooth and combined.  Warm up your skillet to medium heat.  Coat the pan with your favorite non-stick cooking spray.  Dump the mixture into the skillet and press the mixture into a flat pancake form.  Heat both sides as you would a pancake, making sure the wet ingredients (eggs) are cooked.

Once the pancake is cooked, place on a plate to cool and eat, or cut up into quarters to take with you and munch on as a snack throughout the day.  That's it!

Here's the approximate calorie and protein content of this power pancake masterpiece:

Calories:  695
Protein:  54 grams 

There you have it!  A calorie filled, protein packed power pancake to help fuel your weight training conquests!