Monday, July 23, 2012

Son of A Blogger: Mini Chocolate Chip Muffins

Our vacation got moved to next month sometime because Mom had to go to Boston for work and Dad is pretty busy too. So, he said I could write again this week. I wasn't sure what I was going to write about until my friend who likes to bake came to my house. With a little help from Dad, we baked a box of mini chocolate chip muffins. We just followed the directions on the back of the box and topped them with some melted hershey kisses. Dad says that I put too much chocolate on them but I don't think so. They were real easy to make. Here is what you will need: 1 box of chocolate chip muffin mix, a small handful of Hershey Kisses and a small bowl for melting kisses in the microwave. Just follow the direction on the box to make the muffins. Put a handful of Hershey Kisses into a small bowl and melt in the microwave. Here is where my Dad helped us. He made sure the chocolate did not burn. Oh, and he took the picture too.


Monday, July 16, 2012

Guest Post: Son of a Blogger

With writing deadlines, a family vacation and business commitments, the next two weeks are schedule heavy!  After numerous pleas by my 8 yr. old son, I have decided to let him try his hand at blogging.  This is his "story"...

My name is Patrick and I am 8 yrs. old and the son of a food blogger. I like to cook like my dad because it is fun to put ingredients together and see how they taste. I also like to write.

At school I read a book by Emeril Lagasse,(  a famous chef, called "There's A Chef In My Kitchen". In his book I found a recipe for "Baby BAM", a seasoning rub for meat. It is good on pork and steaks because it keeps them juicy inside. It is also very flavorful. I want to share with you today how easy it is to make "Baby BAM".

I hope you have as much fun in your kitchen as I do in mine.

You will need:

3 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon celery salt

Put all ingredients into a medium size bowl. Mix them together well and then put them into a used clean seasoning jar. Make sure the lid is tightly shut. That's it!


Thursday, July 5, 2012

Calypso Salad

I think we'd all agree that beating the heat the past few weeks has been challenging. Air conditioners and cool soaks in the tub just aren't enough. And, sitting in the kiddie pool with my children is like trying to put a square peg in a round hole. Ugh, we still have alot of summer to go. The good news is that it's not just an east coast weather pattern, it's nationwide. The bad news's nationwide. Phew, There's NO escaping it!

Closing my eyes I dream of finding  paradise -  the beauty and splendor of  blue skies, sandy beaches and  fresh crystal clear water where the scent of fresh mangoes, and coconuts fill the air and the water hits the shore echoing a steel drum's hypnotic beat. Listen. Can you hear it?

Dreaming of paradise, I've created a recipe that freshens the palate with exotic flavors of the islands - Calypso Salad. With ingredients of sweet mango, coconut and lime it tames the sizzle of the summertime heat yet with a subtle hint of habanero and red chile it provides a little heat all its own. But, don't take my word for it. Prepare some for yourself. Grill up some shrimp, serve up a margarita (or mohito) and pull up a hammock. Relax, only 69 more days until Fall.


1 pound Pappardelle Calypso blend pasta shells
1-10.5 oz. jar Tropical Pepper Co. brand Mango Coconut pepper sauce, 1 pinch of coconut (for topping and presentation), * 1 pound medium shrimp - Optional.


Place pasta into a large pot. Bring to a boil and reduce heat cooking pasta until al dente. Rinse, drain and set aside in a large mixing bowl. Place contents of sauce into mixing bowl and gently fold into pasta. Add a little water to bottle, shake well and save for presentation. Refrigerate pasta for at least 4 hours. Remove from fridge and serve. Place sauce on plate, followed by a heaping serving of salad and top with a sprinkling of coconut. If desired, add steamed and/or sauteed medium shrimp.


Monday, July 2, 2012

Profile: Pappardelle's Pasta Co.

For the past month I have been enjoying myself creating unique side salads using some very unique pastas - dark chocolate fettucinne, sweet potato orzo, chipotle blackbean fettucinne.

Thanks to Prima Donna's Pasta (717- 917-6228) of Root's Market ( for providing the public with an unusual blend of gourmet pastas. While Mary at Prima Donna brings the product to market each Tuesday, it is Pappardelle Pasta of Denver (CO) that provides the opportunity to be creative in your kitchen with their finely detailed artisan pasta blends.

Using only the best natural ingredients available, Pappardelle ( has been cranking out "edible art" since 1984, earning them the nickname" the Micheangelo of Pasta." Fusing international flavors with time honored Italian craftsmanship, each batch of product is monitored to ensure nothing (flavors, armoa, colors) is lost in the process.

With over 150 products to choose from, Pappardelle makes purchasing easy by dividing each product type into one of the following categories: dried pasta blends and shapes, flat-cut flavors, lasagna, seasonal pastas, gluten-free and nutritional pasta, fresh frozen ravioli and tarts, and fresh frozen gnocci. Sauces and pesto as well as Bella Sol oils and vinegars are also available.

So, What will YOU prepare for dinner tonight? How about lobster in a sweet red pepper dough? Or perhaps gluten-free basil garlic penne? If you can imagine it. You can create it! And with as little as two or three ingredients you can make a gourmet dish in no time at all.

Pappardelle's - L'arte della pasta!


For  additional information regarding Papperdelle's Pasta contact Jesse Stubbs, Director of Consumer Division. He can be reached by calling 1-800-607-2782 ext.102 or via e-mail