Oct 21.2014 – Apricot Oat Bars by Giada

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

Trick or Treat Offers on Amazon

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Oh, these are good. The inspired addition of walnuts to the crust gives it an extra dimension of flavor and crunch. Great for the holiday table, breakfast, brunch or dessert.

Makes 24 bars 

Vegetable oil cooking spray  Filling:  1 (13-oz) jar apricot jam or preserves (about 1 ¼ cups)  8 dried apricots, chopped into ¼-inch pieces (about ⅓ cup)  Crust: 1 ¾ cups flour  1 packed cup light brown sugar ♦ 1 t ground cinnamon  ¾ t fine sea salt  ¾ t baking soda   1 ¾ cup old-fashion oats  1 cup (4 oz) coarsely chopped walnuts  1 cup (2 sticks) unsalted butter, melted  1 egg, at room temperature, beaten ♦ 1 t pure vanilla extract

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.

Filling: In a small bowl, mix together the jam and the apricots. Set aside.De Laurentiis, Giada - headshot

Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Click for more information . . .

Giada Giada’s books  CCC Selected Recipes

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Tune in for Thursday for news of a very special Charlie Trotter tribute event in Chicago

Click here or scroll down for savings on Giada’s “Recipe for Adventure” series for kids

Oct 17.2014 – Save on Giada’s “Adventure” series for kids

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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Last year Giada began publishing food-themed books for kids that introduced them to other cultures. Now the first four titles in this Recipe for Adventure series just became available in a boxed set, covering Naples, Paris, HongProduct Details Kong, and New Orleans.

A brother and sister’s aunt is the guide for their adventures as they visit the various cities and as well the kitchen in their own home. The box also includes recipe cards and a chef’s hat.

The individual books are still available as well, in both paperback and Kindle editions. The link below takes you to an Amazon page for all of these options as well as for her “big kid” entry in the series, “Recipe for Adventure: Healthy, Hearty Homemade Recipes for Backpacking.”

Click for more information . . .

Giada’s Adventure books  CCC Book Store

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Tune in Tuesday for Giada’s recipe for

delectable Apricot Oat Bars

Click or scroll down for foodie deals {some may still be available}

Oct 16.2014 – Foodie Deal Day

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,o

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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Here’s the inaugural edition of our showcase of “stuff” of foodie interest on Amazon that is new or on special offer now {click link next to product}

Please note that . . .

-  this is as of today with no promises for tomorrow and there may be limited supplies 

-  Amazon does not always show its regular price for sale items, sometimes only the list. Whenever I can find, will show it

-  all transactions are solely between the seller and buyer

Happy shopping!

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These are new items with regular Amazon discounts

Product Details   BBQ Meat Shredder Forks, $14.95, List $17.99

 

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Ice Pop Molds by Nature’s Kitchen, $9.99, List $14.99

 

 

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World Cuisine 4-blade pasta and veggie cutter, $49.95, List $59.95

 

 

 

 

And some Amazon Warehouse Deals

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Cuisinart Chef’s Classic 10-pc Stainless Cookware Set, $129.00, List $400.00 

 

 

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Cuisinart 14-pc Deluxe Stainless Steel Grill Set, $27.64, List $40.00

 

 

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Dr. Seuss  ”Merry Grinchmas” 4-pc 16 oz glass set, $23.00, List $66.00

 

 

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Hamilton Beach Open Ease Automatic Jar Opener, $11.10, List $29.99 

 

 

Product Details   Hario Ceramic Coffee Mill, $32.97, List $50.00

 

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INOMATA 2-Tiers Picnic Lunch Bento Box, $9.75, List $15.00, fill with goodies for a creative gift 

 

 

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Kitchen Selectives Single Serve Drip Coffee Maker, $15.79, List $30.00

 

 

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MIRA Chefs Professional Digital Kitchen Scale, $24.17, List $40.00

 

 

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Silicone Baking Mat 2pk, $16.95, List $49.95 includes MealEasy sub with 1,000s of recipes for 1 yr

 

 

Product Details   Silicone BBQ Gloves, $25.27, List $54.99

 

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Sale! Stainless Steel Garlic Press with bonus cleaning brush, $14.95, List $66.99, Amazon reg price $55.00

 

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Three-Tiered Keurig Cup Organizer, Holds 54, $21.59, List $34.00

 

 

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Twin Pro “S” 7-pc Block Knife Set, $199.00, List $600

 

 

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Sale! Zazzol Wine Aerator Decantor, $39.97, Amazon reg price $109.00, List $130.00

 

 

For these warehouse deals I showed only new items – if you want to browse the entire category or search by selection factors, click here 

If you would like to look for deals just in kitchen items, click here

For deals in grocery & gourmet, click here

For coupon apps, click here 

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Tune in tomorrow for a new way to buy Giada’s “Recipe for Adventure”

children’s book series 

Scroll down for Farmers Eggs recipe

Oct 14.2014 – Downhome as can be – Farmers Eggs recipe

Hosted & produced by Barbara J Nosek

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This recipe comes from Kathleen Flinn’s “Burnt Toast Makes You Sing Good,” a book that tells a fine tale and as well showcases good ol’ Midwestern cooking. Preps are shared throughout the pages for dishes that are part of the family’s daily life, covering breakfast goodies, like the egg dish below, plus appetizers, entrees, soups, sides and sweets.  

Makes “enough for 2 or 3 hungry farmhands”

1 1/2 T vegetable oil  lg yellow onion, chopped  1 lb potatoes, cooked, peeled, cut into bite size pieces  1/2 t coarse salt  few grinds black pepper  1/4 t thyme, oregano or paprika  2 eggs, lightly beaten  2-3 T shredded cheese, optional

Get the oil hot in a large skillet over med-hi heat. Add the onion and cook, stirring continuously, until brown and just opaque, about 3 min {you want it to be a bit crunchy}.

Add the potatoes, salt, pepper and seasoning{s} and cook, stirring occasionally, until the potatoes start to brown, about 2 min.Burnt Toast book

Make a well in the center of the potatoes and add the eggs. Stir until they start to cook, then stir the eggs through the potatoes and onions until cooked through, about 2 min.

Remove from the heat and stir in the cheese if using. Serve hot.

Notes . . . Within the book when they made this dish, also stirred in a bit of crisp cooked bacon . . . the recipe also shows some ethnic variations and a loaded baked potato version.

Click for more information . . .

“Burnt Toast Makes You Sing Good”  CCC Book Store

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Tune in Thursday for some foodie savings

Scroll down for more about this book and then

news & link for Mario Batali’s new cookbook

Oct 10.2014 – Charming foodie book includes recipes

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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You might call them “books with benefits.” Talking about the novels or nonfiction works that include recipes relevant to the subject matter.

Such a book is the charming real life tale, “Burnt Toast Makes You Sing Good” by Kathleen Flinn. It touches on her interesting ancestry but mainly Product Details focuses on family life from birth to high school, with an epilogue to bring us up to date.

The food motif weaves throughout this heartwarming tale of what life is like through good times and bad when the generations are merged into a solid, loving unit. I think you’ll like the way the title comes to life, bringing it all together – the food, the family, the experiences, and maybe most of all, how the bad stuff enhances the days ahead in more ways than one.

Waiting on my bookshelf now is her chronicle of living a dream she had from childhood on – attending Le Cordon Bleu in Paris. Meanwhile, check back on Tuesday for a recipe from the current book. 

Click for more information . . .

“Burnt Toast Makes You Sing Good”  CCC Book Store

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Tune in Tuesday for the Flinn family recipe for Farmers Eggs

Scroll down for news & link for Mario Batali’s new book

 

Oct 9.2014 – Celeb Chef Batali celebrates America & local in new cookbook

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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Just this week, super chef Mario Batali published his new book, “America – Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers.” In his intro, Batali calls farmers the “real rock stars.”

Why? As the chef says in the book intro, “The real story here is the farmers from whom chefs buy produce and meat are capable of changing the food you eat at home much more significantly than equipment or cookbooks or tips or TV shows you watch.”

Batali features farmers from all across the country. And recipes all across the dining spectrum.

Click for more information . . .

Chef Batali’s new book  See all of his cookbooks

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Tune in tomorrow for news of another foodie book

Scroll down for Alton Brown’s “Grilled Grilled Cheese” recipe

Oct 7.2014 – Grilled Grilled Cheese by Alton Brown

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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A little more involved than the usual simple grilled cheese but so interesting with the particular technique and addition of a trio of seasonings. Btw, if you don’t have this special equipment, you could certainly make grilled cheese with your normal method but use chef Brown’s tasty ingredients.

Makes two sandwiches

4 (1/2-inch slices) hearty country bread  1 oz unsalted butter, at room temp  3 oz grated extra sharp cheddar cheese (Cabot)  3 oz grated gruyere cheese  1 t dry mustard  1/2 t smoked paprika  1/4 t freshly ground black pepper 

Spritz 2 pieces of newspaper lightly with vegetable oil and place in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 min.

Meanwhile, butter the bread slices on each side. Combine the cheeses, mustard, paprika and pepper in small bowl.

Fold a 24-inch piece of heavy-duty aluminum foil in half. Set a large metal griddle spatula in the center and fold the sides up around the spatula, forming a tray. Spritz the spatula-tray with vegetable oil. Repeat with a second piece of aluminum foil and another griddle spatula. Divide the cheese mixture evenly between the spatula-trays, and set aside. Set aside two additional 15-inch sheets of heavy-duty aluminum foil.

Carefully distribute the hot charcoal onto one side of the charcoal grate. Set the cooking grate in place and heat for 2 to 3 minutes.

Set the cheese-filled spatula-trays on the grill over indirect heat. Cook for 6 to 9 minutes or until the cheese melts and bubbles around the edges. You may have to adjust the placement of the spatula-trays to ensure even melting and keep the cheese from overheating and breaking.

Grill the bread for 1 to 2 minutes per side over direct heat.

Place 1 slice of bread on each of the reserved sheets of aluminum foil. Pour off excess grease into a bowl, if desired, then drizzle one spatula’s worth of cheese onto one slice of bread and top with the a second slice of bread. Fold the foil around the sandwich. Repeat with remaining cheese and bread slices, and then return the sandwich packets to the grill over indirect heat for 1 to 2 minutes.

Click for more information . . .

Alton Brown  Grilled Grilled Cheese demo 

Alton Brown cookbooks & videos

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Tune in Thursday for Mario Batali’s new book

Scroll down to Oct 2 for news of the Alton Brown Live tour

 

Oct 3.2014 – First Friday Foodie e-Book Sale

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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Here’s our First Friday showcase of books of foodie interest on Amazon Kindle that are either free or on sale or that can be borrowed for free by Kindle Unlimited subscribers

These can be short term limited time offers be sure to check pricing before ordering

Below this month’s featured books you’ll find links to the whole list of Amazon’s foodie books that are either free or offered on Kindle Unlimited

{Note that all transactions are solely between the seller and buyer}

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Click for more information . . .

 Current free foodie e-books on Amazon

Current Kindle Unlimited foodie books on Amazon

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Tune in for next Tuesday for Alton Brown’s “Grilled Grilled Cheese” recipe

Scroll down for the scoop on Alton Brown’s multi-city tour

Oct 2.2014 – Alton Brown on tour . . . everywhere

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

Trick or Treat Offers on Amazon

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Hey, good chance this will be coming to a town near you. It’s the Alton Brown Live! Edible Inevitable Tour.

“Alton Brown brings his brand of quirky humor and culinary-science antics to theBrown, Alton - live stage.  The two hour show is a unique blend of stand up comedy, food experimentation, talk show antics, multimedia lecture, and, for the first time…live music.” 

It debuts Oct 21 in Anthens GA, then meanders around the southeast, midwest and east coast throughout the year and into 2015, and then in Feb it makes its way westward, all in all hitting about a zillion cities. Click the link below for the schedule specifics.

And tune in Tuesday for Alton’s Grilled Grilled Cheese recipe. Link for video demo too.

Click for more information . . .

Alton Brown  Tour  Alton’s books & videos

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Tune in tomorrow for our second First Friday Foodie Book Sale

Scroll down for Emeril’s chile for the slow cooker recipe

Sept 30.2014 – Emeril’s Chuckwagon Chili for the Slow Cooker

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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I know, I know, there’s a truckload of ingredients. But believe me they all goEmeril's Chuck Wagon Chili For The Slow Cooker together pretty fast.

Even more to the point, this is an absolutely fabulous tasting chili. The recipe comes from Emeril’s cookbook, “Sizzling Skillets and Other One Pot Wonders.”

Btw, if you happen to be in Charlotte NC on Oct 7, check out the Wine and Cheese event at Emeril’s e2, featuring paired wares of local merchants. At $45/person, $80/couple, resv at 704.414.4787 or dylan.amos@emerillagasse.com.

12 servings

1/4 c chili powder  2 T whole cumin seeds ♦ 1 t cayenne  3/4 t ground cinnamon  2 t dried Mexican or regular oregano, crumbled between your fingers  3 bay leaves  2 t light or dark brown sugar  4 lbs boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes  1 t freshly ground black pepper  2 1/2 T kosher salt  3 T vegetable oil  3 medium onions, coarsely chopped (about 4 c)  1 1/2 c chopped celery, including leaves  6 cloves garlic, roughly chopped  2 jalapeño chiles, roughly chopped  12-ounce bottle dark Mexican beer, such as Negro Modelo  2 T tomato paste  28-ounce can crushed tomatoes ♦ 1 oz semisweet chocolate, coarsely chopped  3 T masa harina (corn flour, not cornstarch)  1/2 c chopped fresh cilantro leaves  1/2 c chopped fresh parsley leaves  Grated cheddar cheese, chopped green onion, sour cream for garnish

Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.

Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.

Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.

Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining  1/2 tablespoon salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

Note . . . Emeril says leftover chili may thicken up and need to be reheated with a little low-sodium broth.

Click for more information . . .

Emeril  “Sizzling Skillets” cookbook 

All of Emeril’s cookbooks  Emeril’s store on Amazon

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Tune in Thursday for news of the Alton Brown tour

Scroll down to see how you can livestream the Beard kitchen