Foodie Friday: Shari Quinn's Delicious Creations

Shari Quinn's Award Winning 18-layer Red Velvet Cake

Today we are switching your Foodie Friday up by making your mouth water with some amazing pictures of foods you can make if you buy a Capital Region Authors cookbook! Looking for a holiday gift for someone special? Why not look for this book. Taste was written by my friend Shari Quinn. She is the author of Disloyalty and  The Art of Book Writing. Not only is Shari a creative mind and person who wants to build others up- she is also a hottie in the kitchen!

She compiled her treasured family recipes in her cookbook- which I plan to make some recipes with in the future, but I couldn't wait to tell you about her- so here's a look at some of her amazing creations.

Feast your eyes on Shari's Strawberry Crunch Ice Cream Cake! One of Shari's friends asked her to make one. She did and now she's TAKING ORDERS if you want her to make you one! She's so full of orders for Thanksgiving that now she is looking to Christmas. So, if you are in the Capital Region- get your order in soon. Sorry- right now- she doesn't ship... yet! Hint, Hint Shari! LOL! If you'd like to learn how you can get your hands on one of Shari's creations or her cookbook got to www.ShariQuinn.com or find her books on Amazon.

Chocolate Crunch Ice Cream Cake

Shari and I Enjoying Her Tea Cakes

Foodie Friday: C’est Magnifique French Toast

Sit back and savor this delicious dish as breakfast or dessert! Be sure to wear loose fitting clothing because you will not want to pull away from the table!

-1 Loaf - Day old French or Italian Bread
-4 - Large Eggs
-6- Large Egg Whites or ½ cup of Egg Beaters- This will reduce calories and the final product will be just as good. Your family or guest will never know the difference, and I wont tell if you don’t.
-¼ Cup- Granulated Sugar

-2 Tsp- REAL Vanilla (not imitation)
-1 Tsp- Ground Cinnamon
-Pam or Non-Stick Spray or Butter
-Whipped cream (canned or fresh whipped)
-Assorted Sprinkles (if you have kids)
-Maple Syrup or Honey
-Flat griddle or non stick frying pan

Heat Griddle or frying pan to 350 degrees

Cut Bread into ½ inch slices and set aside.

Lightly beat eggs until smooth and well combined.

Add sugar, vanilla, and cinnamon mix until sugar is dissolved.

Place bread into egg mixture and allow bread to soak for about 1-2 minutes.

Place on hot griddle or in frying pan and cook on each side for about 2 minutes.

Remove from pan and place on a plate. Pour syrup or honey on French toast. Top with whipped cream and sprinkles (if desired) and serve hot.

This is great for breakfast or for dessert after a meal. If using for a dessert I suggest that you cut the bread with a cookie cutter and make small round pieces and stack them up and decorate them with a chocolate covered strawberry.

VOILA (there it is)! Trouver Bon (enjoy)

Foodie Friday: Chicken Stock

Well, we got our first snow fall! It's time for comfort food! Why not make a hearty soup? You should start with homemade stock. Here is a can't miss chicken stock recipe.

The bones of one whole chicken (either raw or cooked)

1 medium onion large dice (use the peel)

1 stalk of celery rough chopped (use the whole stalk)

2 unpeeled carrots large dice

1 Tbsp of peppercorns

2 tsp of thyme

2 bay leaf

4 quarts of COLD water (cold water is the key helps extract the flavor from bones slowly)

Place all ingredients into a large stock pot cover with a lid and bring to a boil. Once the liquid reaches a hard boil turn down the heat to a low simmer and cook for about 4-6 hours.** As the stock cooks the liquid will evaporate, so just add more water but just enough to keep the bones covered. After the stock is finished cooking strain with a sieve to remove all the vegetables and spices. Place stock in a container once its cooled down and put in freezer until ready to use. This would be great as a soup starter or any recipe you might have that requires chicken stock.

** If using the bones of a cooked chicken, you will need to add some chicken base to give it some flavor. The cook time will be 1-2 hours if using left over cooked chicken bones. Also if using left over bones leave some of the meat on the bones for added flavor.  

Foodie Friday: Oven Fried Chicken

Trying to save your calorie overload for the upcoming holidays, but still want a taste of down home southern cooking? Why not try this recipe for oven fried chicken. It saves you the calories but not the taste!

-1 Whole Chicken cut into 8 pieces

-4 Cup of All Purpose Flour
-1 Tbsp of Salt
-1 Tbsp of Black Pepper

-1 tsp of Granulated Garlic

-1Tbsp of Paprika
-1 tsp of Dried Thyme Leaves
-1 tsp of Dried Basil Leaves
-1 tsp of Dries Oregano Leaves
-2 cups of Milk
-4 cups of Vegetable oil

Directions:

Use a frying pan or Cast Iron Skillet (best results)

Rinse Chicken and pat dry with a towel.

Combine next 9 items (hold back 1 cup of flour) together and set aside.

Start by dredging chicken in unseasoned flour.

Place chicken in milk and allow the milk to soak into the flour (about 3-4 minutes).

Remove chicken from milk and place into seasoned flour and coat. Seasoned flour should stick to all surfaces of chicken.

Place oil in skillet and warm to 350 degrees.

Very carefully place chicken in oil (always place product in oil going away from you body). Brown on all sides. Place on paper towels to drain excess oil (the purpose of this recipe is to reduce calorie count).

Place on a baking sheet and place into a preheated 400 degree oven. Cook until chicken reaches an internal temperature of 165 degrees. Serve hot and crispy.

** a quick word about cast iron. A well seasoned cast iron skillet is one of the best tools you can have in a kitchen. DO NOT ever use soap on a cast iron skillet. Scrub with a metal scrub pad and wipe dry. After many uses you will notice a shinny build up, that is the seasoning of the pan and the flavor of your food will be enhanced. Again do not use soap**

Foodie Friday: Chicken Lettuce Wrap

 
This Looks like a lot of ingredients but it goes really fast.
1 cup Whole Berry Cranberry Sauce
1/2 cup Cranberry Juice Cocktail
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon minced fresh ginger root
2 teaspoons chili garlic sauce
2 garlic cloves, minced
2 tablespoons lime juice
1 tablespoon grated lime peel
1 1/2 cups shredded cooked chicken breast
1 cup Dried Cranberries
1/2 cup shredded carrot
1/3 cup thinly sliced green onions
1/4 cup minced fresh mint
1/4 cup minced fresh basil
12 Bibb or Boston lettuce leaves
1/2 cup chopped salted peanuts

DIRECTIONS:

Combine the first seven ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.The sauce will reduce and become thick syrup, if it get to thick just add a touch of water. The consistency should resemble molasses. Remove from the heat; stir in lime juice and peel; set aside.

Combine the chicken, dried cranberries, carrot, green onions, mint and basil in a small bowl.

Place about 3 tablespoons chicken mixture on each lettuce leaf. Top with 1 tablespoon cranberry sauce mixture and 2 teaspoons peanuts. Fold lettuce over filling. Serve with remaining sauce.

Foodie Friday: White Chocolate Chip and Oatmeal Cookies

Looking to make a sweet treat for your Valentine? Why not try this! A twist on an old classic. You get tartness from the raisins, and sweet from the White Chocolate Chips. This recipe will yield about 3 to 4 dozen cookies, depending on the size.
1/2 pound of Butter (use butter not Margarine, its the holidays)
1 cup Brown Sugar
1/2 cup Granulated Sugar
2 large Eggs
1 tsp of Vanilla
1/1/2 cups of All Pourpose Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt (I use Kosher)
3 cups of Old Fashioned Rolled Oats
1 cup Raisins
1 cup White Chocolate Chips

Preheat oven to 350 dregrees
Mix the butter and both sugars togeter until light and fluffy.
Add eggs and vanilla, mix until loose.
In a seperate bowl add flour, baking soda, cinnimon and salt and mix or sift well.
Add to egg and sugar mixture, mix until smooth.
Add oats and mix until incorporated.
Remove from mixer and fold in raisins and white chocolate chips by hand. (This will prevent the raisins from getting all mashed up and the chips will keep thier shape)
You can drop onto a baking sheet pan with a spoon or I use a small ice cream scoop (about 1.5 ounces) to form the cookies.
Bake until the edges just turn light brown, about 10 minutes.
Cool on a cooling rack and enjoy with a cold glass of milk or hot coffee.

Foodie Friday: Creamy Tomato Basil Soup

   
    Let's face it... we are busy! Sometimes we go all out and make a fantastic meal for our family and spend the whole day cooking- other days we want food on the table in 15 minutes. This week's recipe is dedicated to those of you who are hungry NOW- not in a couple hours!

   This week's Foodie Friday is about one of my hubby's favorite things to eat. He says "It reminds me of my Mother and growing up in Texas". Of course he put a twist on because we did not keep basil and heavy cream in the house on a regular basis. Even so- it won't take you long to whip up this delicious meal!

  1 Can of Campbell’s Condensed Tomato Soup

  1 Soup Can of Milk or Heavy Cream

  1 tsp of Dried Thyme

  2 tsp of Salt (I use Kosher but it does not matter)

  1 tsp of Crushed Black Pepper

  1 cup of chopped fresh Basil

    1/4 cup fine chopped Onion

  1/4 cup of Butter

  Heat butter in sauce pan and saute onions until tender about 2 minutes.

  Add Basil and saute until fragrant about 1 minute (do not burn, it will ruin the final product)

  Add soup and milk or heavy cream and mix well.

  Bring to a boil and reduce heat to a simmer and adjust with Salt and Pepper.

  Serve hot with a fresh Basil leaf for garnish and a grilled cheese sandwhich!

 

Foodie Friday: Buffalo Chicken Dip

This is a great recipe to use for a get together with friends for the big game this weekend but don't count it out for a get-together if it's just a bunch of women hanging out doing their thing!!!

It would go nice with cold beer or a cool mixed drink.

2 lbs of Boiled Chicken Breast (no skin)
1 block of Cream Cheese
1 jar of Ann Marie's Blue Cheese Dressing (in the produce section of your market)
1/2 bottle of Franks Red Hot Buffalo Wing Sauce
1 lb Shredded Cheddar Cheese

Preheat oven to 350 degrees. Place Cream Cheese in a mixer and beat until smooth. Add chicken breast and mix until chicken is pulled and shredded. Add Blue Cheese Dressing and continue to mix. Add Franks Red Hot Wing Sauce to mixture and incorporate really well. Add half of the cheese to the mixture and place mixture in an oven safe container. Top with remaining cheese and place in oven until internal temperature reaches 165 degrees and the cheese is melted. Remove from oven and serve hot with crackers or tortilla chips.

Have you tried a Foodie Friday? I'd love to see a picture of your creation! Send it to me and I'll feature it here on the blog! Tweet it to me @JoDeeKenney  #FoodieFriday

January's Top 5 Posts

As January comes to an end I thought it would be fun for you to see which stories got the most clicks this month. Do you agree they were the best? Did readers miss something you liked more? Let's count them down now. Leave a comment if there's a story that you liked that didn't make the list.

 

Did you see something fun that you think readers would enjoy seeing here on this site? Drop me an email JoDeeKenney@gmail.com 

 

5.

 



It seems a lot of you got a kick out of this story. Reviews for the Haribo sugarless gummy bears had us rolling on the ground in laughter. Did any of you buy some for your lawmakers.  

 

4. 

Crockpot cooking is soooo easy and the benefits are endless. A lot of you wanted to get the recipe for this tasty dish and also find out what my favorite crockpot cookbook was. Did you buy it yet? It is more than worth the money! If you love easy recipes join me every week for Foodie Friday. We make delicious recipes- like this, this and this.

 

3.

Giving back to your community can make you feel so good. A lot of you liked learning about a program I truly enjoy supporting. The YMCA Black and Latino Achievers program not only benefits the teens in the program but also the adults. Each month leading up to the June awards ceremony I will highlight some of the people involved in the program. 

 

2.

 
 
 

Hannah Curlee, Me and Olivia Ward

Don't you love it when people on tv live up to your expectations... and sometimes exceed them? Well, that was the case when I met Biggest Loser Season 11 runner up Hannah Curlee and her sister and Winner Olivia Ward! They shared with us tips on how to get started, stay motivated and live the healthy life we're truly meant to live.  Check out the video once again to stay motivated and be sure to visit their social media sites for more inspiration.

1.

 

With new years resolutions on the line and gyms packed to capacity we all could relate to someone in this viral video making fun at gym stereotypes. I've come to learn that many of us not only know these gym offenders but ARE these gym offenders. Which one are you? Leave a comment below!

 

Don't forget to follow me on Vine. I just posted my first video and am learning the ropes- this should be fun! Also- get lifestyle updates from me on twitter @JoDeeKenney and news updates from @JoDeeOfTWCNews .

 

 



Foodie Friday: Natalie’s Jerked Chicken Wings

I know you're beginning to think of some great snacks for your Superbowl parties! A football party isn't complete until the chicken wings arrive! So here is a recipe from our friend Natalie. She's Jamaican and knows how to jerk some chicken! 

Fresh or Frozen Chicken Wings

2 Cups Oil

Jerk Seasoning (the best one is made by Walkerswood) (no measurement.  Use as needed, the more you use, the hotter the wings will taste).

Pre-heat oven to 350 degrees

Place oil in a frying pan and heat it to 350 degrees.

 

Place wings in oil and cook, until they get a nice golden brown on the skin. (If frozen be very careful placing in oil, as the ice will "pop" the oil and cause burns).

 

After the wings have a nice color, remove from oil and pat dry with a paper towel. 

 

Place wings on a cooking sheet or in an oven safe dish and cook in preheated oven until internal temperature has reached 165 degrees.

 

While the chicken is still hot, place Jerk Seasoning in a bowl and add chicken wings.  Toss lightly, making sure all sides of the wings are coated.

 

Place on a platter and serve hot. You could also put out some ranch dressing or bleu cheese dressing as a dipping sauce.   

Enjoy the wings!

 

I'll have another great party recipe next week!

Foodie Friday: Crock Pot Cooking

Ok, I took these pictures just to text Chef hubby to tell him dinner was looking pretty good- so you will have to forgive me for not giving you some amazing food pictures to drool over. You have to understand- it was ALL GONE WHEN I REALIZED I SHOULD HAVE TAKEN PROFESSIONAL PICTURES OF THIS-- BECAUSE IT WAS BANGIN!!!

You have fast food meals but there are some days when you want to come home to a warm home cooked meal.

That's when you get a wife-- well, if you are the wife-- that's where the crock pot comes in handy.

The other day I made a recipe that was so easy and yet so delicious it would make you wanna slap yo mama! These pictures just don't do it justice- it was great. I got it off the internet and was talking with a girlfriend of mine when I told her that I have a good slow cooker book but the recipes were TOO in-depth and they were intimidating.

She pulled out the book "Crock Pot: The Original Slow Cooker". I'll admit I was hungry when I cracked it open but the next day I kept thinking about some of the recipes.

There are three books in one: chicken recipes, 5 ingredients or less and soups. All of the recipes seem very simple. I hunted it down and now own it myself. $11, Money well spent.

To make this lovely meal:

-brown Italian sausage links whole (we used sweet but you could use spicy too)

-put one can whole tomatoes in crock pot then squish them up

-submerge the whole sausage links and drippings in the tomatoes

-add 1 chopped onion

-add 3 or 4 small potatoes

-season to taste (I used salt, pepper and some garlic)
-let it cook on low for 4 hours

-the last 1/2 hour add zucchini and or squash

When this is done cooking pull out sausage, cut into circles, throw them back in and stir. Sprinkle some bread crumbs on top of served up dish with some cheese on top.

This was such an easy recipe and it was a huge hit in our home!

Foodie Friday: Beef and Broccli

In the grand scheme of all the wonderfully dishes we have planned to tell you about- we decided to go with this one today just in case you were inspired to get fit as a result of yesterday's awesome video interview with the Biggest Loser Goddesses!

This classic Asian dish is delicious and can be relatively healthy if you make it at home and control the ingredients. So- here we go! Donavan... take the reins!

2 lbs thin Sliced Beef (if your knife skills are not sharp, have your butcher slice it for you)
1/4 cup Hoisin Sauce
1/4 cup Canola Oil
3 cloves Fresh Garlic (minced)
1/2 tsp Sesame Oil
1 lg Onion  (chopped or sliced)
2 lg Carrots (chopped or sliced and blanched)
3 heads of Broccoli (cut from stalk and in bit size pieces and blanched)
1 cup beef stock
1/4 cup Low Sodium Soy Sauce (use Low Sodium because the Hoisin will add salt as well)
1/4 cup Corn Starch
1/2 cup Cold Water

I suggest using a Wok to make this dish, if you do not have one use a saute pan.

 A Wok is a must if you plan on cooking a lot of Asian style dishes.

Place canola oil in Wok and get it hot (when you look at the oil you should see ripples in the oil)
Add beef and cook until browned on all sides but still undercooked. Remove beef from pan and add onion, carrots, garlic, sautee until onions are translucent.

Add soy sauce and hoisin sauce to vegetable mixture, bring to a boil and then add par cooked beef back to pan.

Add beef stock (low sodium if you're watching that) and bring to a boil.

Mix corn starch and cold water and add to boiling mixture about 1 Tbsp at a time to reach the desired thickness.

Add broccoli and toss until coated and warmed through, about 3-4 minutes. If sauce is too thick add a little cold water to thin out sauce.

Serve over Rice or Lo Mien Noodles
Enjoy!

Foodie Friday: Mama Kenney’s Garlic Mashed Potatoes

Chef Donavan here for another Foodie Friday Recipe! This is a recipe I grew up on and I still use it today in a professional setting. My mom is one of the reasons I went to culinary school. She taught me the first lesson of cooking "you gotta love to do it". You can serve it up with the Chicken Fried Steak recipe I gave you last week.

5 lbs peeled Russet Potatoes, cubed
8 gloves fresh garlic, peeled (do not use pre-chopped garlic)
1/8 cup of olive oil
½ cup sour cream
½ cup butter softened
Salt and pepper to taste

Place peeled potatoes in a pot with water and boil until tender enough to mash with a fork.

Coat garlic with olive oil and roast in a 400 degree oven until lightly browned and soft enough to mash with a fork.

Drain water off the potatoes and place in a mixer or bowl.

Add butter, sour cream, salt, pepper and garlic

Mix on a medium speed until smooth and creamy. (if mixing by hand use a wire whisk and smash potatoes)

Adjust with salt and pepper to your liking. Hold hot and serve with your favorite meal.

**take note that there is no milk in the recipe. The sour cream will give you the texture you are looking for and also add another layer to your final product.**

Foodie Friday: Chicken Fried Steak- Texas Style

It does not get more Texan than Chicken Fried Steak and Milk Gravy. Here is a recipe Donavan grew up with. We hope you enjoy it.

Ingredients:

-1 cup all-purpose flour

-1/2 teaspoon salt or to taste
-Freshly ground black pepper
-1 large egg
-2 tablespoons milk
-2 pounds cube steak
-1/3 cup vegetable oil
-Milk Gravy (recipe follows)

Preheat oven to 350 degrees F.

In a bowl or baking dish, sift together flour, salt, and pepper.

In another shallow pan, combine egg and milk.

In another bowl or baking dish, Coat steaks in flour mixture, dip in egg mixture, and then coat with flour.

In a large frying pan (Donavan likes to use a cast iron skillet) over medium-high heat, add vegetable oil and heat until a drop of water sizzles.

Add coated steak pieces, in batches, and fry 2 to 3 minutes per side or until golden brown and almost cooked. (add additional vegetable oil if needed).

Remove from pan and place on a baking pan in a pre-heated 350 degree oven to finish cooking until 165 degrees is reached in the middle of the steak.

Milk Gravy Recipe

Pour off all but 2 tablespoons of the cooking oil(do not discard the pieces of cooked crust in the pan). Place about 2 tablespoons of the seasoned flour you have left in the pan and mix with the oil to make a roux.

Add 1 cup of milk and stir until all the roux is Incorporated.

Simmer for 5-10 minutes.

The milk will thicken as is cooks.

Adjust with salt and pepper and top the Chicken Fried Steak with the gravy.

**if you can find a sweet bread roll (Hawaiian Rolls) to serve with this it really rounds out the meal**

Foodie Friday: Monterey Chicken

Time for another Foodie Friday recipe!

Monterey Chicken
By Chef Donavan Kenney


4 Boneless, Skinless Chicken Breast
1 Ripe Avocado (removed from skin and cut into 16 thin slices)
3 Cups All Purpose Flour
1 Tbsp Chili Powder
1 Tbsp Granulated Garlic
1 Tbsp Ground Cumin
2 Tsp salt
2 Tsp Crushed Black Pepper
½ Tsp Chili Flakes (if desired) for heat
1 Medium Onion (small dice)
3 cups Vegetable Oil
4 Slices Monterrey Jack Cheese
½ cup of Sofrito Sauce (available at most grocery stores in the ethnic food isle)
2 Tbsp Corn Starch
½ cup of water

Clean all excess fat and sinew from chicken breast, rinse under cold water and pat dry with paper towel.

Combine flour, chili powder, garlic, cumin, salt, pepper and chili flakes into a bowl and set aside.

Preheat oven to 400 degrees.

Place oil into a cast iron skillet or non stick pan and turn on flame to med/high and bring oil to 325 degrees.

Start by dredging chicken breast in the seasoned flour, and place on plate.

Very carefully place chicken into hot oil**

Lightly brown on both sides of chicken,remove from oil and place on a baking sheet pan and place into preheated oven.

Cook until internal temperature reaches 165 degrees.

Mix Corn starch and water and set aside.

While chicken is cooking, drain extra oil from the pan but DO NOT remove the flour that is in the bottom of pan. Sautee onions until translucent. Add Sofrito sauce to pan and cook until sauce bubbles and is somewhat loose. If it is not loose add water ¼ cup at a time. Simmer for 10 minutes. Thicken with corn starch and water mixture. Sauce should coat the back of a spoon nicely.

Place 4 slices of avocado on each chicken breast and cover with Jack cheese, return to oven and cook until cheese melts and you are able to see avocado through the cheese about 5 minutes.

Remove the chicken from oven. Serve on a bed of White or Brown Rice with Black Beans.

Ladle about 3 Tbsp of sauce on each chicken breast and serve.

Top with the delicious Crispy Corn Salsa  we recently introduced you to.
I hope you enjoy this classic American dish with a Spanish twist.

** Always place product in hot oil going away from your body. Just in case it splashes, or pops it goes on the stove top and not on your arms or hands. Been there done that! LOL**

Foodie Friday: Crispy Corn Salsa

While we may consider corn a summer staple did you know the harvest of corn in the US takes place between October and November? Here's a healthy and very simple recipe my family enjoys. It's a very fresh, light dish that will take you just 10 minutes to complete.

Ingredients:
*4 ears Fresh Corn on the cob (corn cut off cob)
*3 Large Tomatoes (small dice)
*1 large onion (small dice)
*1 bunch fresh cilantro (rough chopped)
*Salt and pepper to taste
*2 tsp ground cumin
*1 large bell pepper (small dice)
*1/4 cup olive oil
*1/8 cup vinegar (red or white)

Directions:

-Cut corn off cob and boil for 10 minutes or until Al dente (a little crunch still in the kernel)

-mix all the other ingredients together and set at room temperature for 30 minutes.

Serve with all kinds of foods or use as a salad on a cool day.

Tip: make sure when you are dicing your onions, peppers, and tomatoes that they are about the same size as the corn or just a bit larger. You do not want the corn to get "lost" with the other ingredients. Remember the corn is the main ingredient so highlight the corn.

Foodie Friday: Candy Corn Pudding Parfait

Here's a quick and fun little recipe that kids of all ages will enjoy!

1- 6 oz box of Instant Vanilla Pudding
2- 3 oz box of Instant White Chocolate Pudding
4 - Clear Plastic Cups
Orange Food Coloring
Yellow Food Cooling

Mix Pudding as directed on box and set in cooler and allow to set up.

Keep flavors separated.

Once set up remove vanilla pudding and divide into 2 equal parts.

Use the orange food color to turn half of the vanilla pudding orange. (you decide how bright to make it)

Use the yellow food color to turn the half of the vanilla pudding yellow. (again you decide how bright to make it)

Layer the orange pudding into the cup first. lightly tap on counter to level it out and remove air bubbles.

Wipe the side so that the next layer is its own color.

Layer the orange into the cup next and tap on counter to level and remove air bubbles. Do not worry the two colors will not mix if they are set up properly.

Top with the white chocolate pudding.

Chill for at least 1 hour and serve.

* If you want you can use White Chocolate Mouse mix made by Jello and follow the same instructions.

Have fun and I hope you enjoy! Chef Donavan.

Meet My Hubby... The Chef

When I tell people I'm married to a Chef they always exclaim "Oh you must eat great all the time!" Well, I have to admit when Donavan cooks- it is pretty darn good!  During his18 years of experience in the culinary field, he has worked in a variety of restaurants...everything from 4 star dining to college dining halls...even a zoo!!

After earning a culinary degree from the University of Alaska at Anchorage, he worked under Chef John Franchetti, who was Emeril Lagasse's Executive Sous Chef at the Commanders Palace in New Orleans, Louisiana.  He also got a taste of the hotel and gaming business in Reno, Nevada where he worked as a Sous Chef.  He learned from some of the finest chefs: Chef Martin Yan (from TV's Yan Can Cook), Chef Paul Prudhomme (owner of K Paul's in New Orleans, a mobile 5 star restaurant), and Chef Berry Fisher (Executive Chef at Disney World's Treasure Island), just to name a few.  He even developed a talent for carving Ice Sculptures under the direction of Chef Allan Cook (winner of the Master Carvers award in Tokyo, Japan).  Over the years, he even catered events for the Former Prime Minster of Iran and Senator Hillary Clinton.  Donavan is currently working on launching Price Chopper's store of the decade in Latham New York.

Every "Foodie Friday" we are going to open up our kitchen and share some recipes and offer tips on how to cook, serve, present and decorate food with a splash of style. From spicing up simple items you can find in a box or can- all the way to scratch recipes- we will show you how we try to serve up delicious meals for our very busy family.

Foodie Friday: Don’t Let The Figs Bug Bite

Donavan thought it would be fun to get a little playful with some salad and figs and in the theme of Halloween leading up to the holiday. He made a spooktacularly delicious treat!

1- package of Dried Figs (cut in half and seed removed from one of the halves, cut the deseeded side in half.)

1- 3oz package of Cream Cheese

2 oz of Crumbled Blue Cheese

2 Tbsp of Mayo

1/4 cup of Chopped Pecans

1/4 cup of Milk

Mixed Field Greens, or Butter Lettuce

1- Wedge of Blue Cheese

Fresh Tomatoes

Balsamic Vinaigrette

Disposable Pastry Bag

In a mixing bowl combine cream cheese, blue cheese, seeds from figs and pecans. Mix until smooth, add milk to get a smooth texture

Fill pastry bag with cream cheese mixture.

Place a small amount of mixture on the fig that still has the seeds.

Place the 2 halves on top of the filling to resemble wings.

On a chilled plate, place the greens in the middle and the wedge of blue cheese in the middle of the greens.

Randomly place the Fig Bugs on and around the wedge of cheese and garnish with fresh tomatoes.

Drizzle with balsamic vinaigrette and serve cold.

*you could also use dates if you do not like figs*

Don't let the Fig Bugs Bite, you bite them. Enjoy!