Posts tagged ‘cooking class’

16-Spice Chicken from Mesa Grill


Prep 10 min   Cook 12 min   Eat 22 min

16-Spice Chicken

16-Spice Chicken

This 16-Spice Chicken from Bobby Flay’s Mesa Grill Cookbook is unbelievably good. You’ll want to be grilling all summer with this spice blend once you taste it.  Mix up the blend, place it in a spice jar and you’ll have enough for most of the summer, making dinner a cinch on those long hot nights.  Perfect for pot-luck barbecues too. (more…)

June 4, 2014 at 9:29 am Leave a comment

Main Dish Salads Cooking Class – June 12, 2014

Vinaigrette ingredients

Making fresh vinaigrette is super simple.

Never buy another bottle of salad dressing!  Once you learn how easy it is to make a fresh vinaigrette with lots of variations, you will be on your way to a limitless supply of salad dressings for all your salads.  That’s a big promise!  When you join us at our Main Dish Salads class on Thursday, June 12, 6:00 – 9:00 at the Holy Nativity Community Hall, you will get the goods. (more…)

May 20, 2014 at 1:31 pm Leave a comment

Kamut – an ancient grain for modern times

raw kamut berries

raw kamut berries

With all the focus on gluten free, why not switch up the grains in your diet and add a healthy wheat grain – Kamut. While it has gluten, it may actually be healthier for those without celiac disease. And it’s delicious! We used this grain to make the side dish at our Spring Entertaining cooking class. It’s pretty enough for company and it’s not the same boring rice side dish you may have made zillions of times. Another plus is that it holds up well when made a day in advance, saving you more time on party day.

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May 5, 2014 at 8:30 am 2 comments

Fig Balsamic Drizzle tops 15-minute Salmon.

Salmon with Balsamic & Pesto Drizzles.

Salmon with Balsamic & Pesto Drizzles.

Making a syrupy balsamic vinegar has been on my to-do list for awhile.  When planning our April Spring Entertaining class, I wanted to take something simple and make it grand, so dressing up this super simple salmon dish with balsamic and pesto drizzles seemed like a great way to show off for company.  But the balsamic I had purchased just wasn’t syrupy enough, even the $20 bottle of Fig Balsamic I bought at the Olive A’Sudden store on my last visit to Palm Springs.  While it tasted heavenly, I was going to have to reduce it to the consistency I was looking for. (more…)

April 23, 2014 at 11:50 am 5 comments

Southwestern Fiesta Cooking Class, May 15, 2014

Mesa Grill's Blue and Yellow Corn Muffins from our 2013 cooking class.

Mesa Grill’s Blue and Yellow Corn Muffins from our 2013 cooking class.

When you live in Southern California, you can count on great Mexican food everywhere you turn.  We love our tacos and enchiladas, but when we want a more glammed up meal, the new Southwestern cuisine combines the spicy flavors of the southwest we love with a grand presentation. (more…)

April 14, 2014 at 1:50 pm 1 comment

Cassolita: Moroccan Butternut Squash with Caramelized Onions

Moroccan Squash with Caramelized Onions

Cassolita: Moroccan Squash with Caramelized Onions

Sometimes cooking a dish sends me into another orbit – in this case, Morocco.  I find myself wanting more experiences from this cuisine.  This was the case with Cassolita, a Moroccan Butternut Squash with Caramelized Onions from Paula Wolfert’s “The Food of Morocco” cookbook, which was featured in our Meals in Minutes cooking class last month. The combination of the ingredients are so wonderful together. The sweet caramelized onions together with the nutty roasted butternut squash and the exotic Ceylon cinnamon make it really special. (more…)

April 3, 2014 at 9:45 am 3 comments

“Caesar” Brussels Sprouts inspired by Baco Mercat Restaurant

"Caesar" Brussels Sprouts

“Caesar” Brussels Sprouts

I wish I had come up with this idea on my own. “Caesar” Brussels sprouts is a no brainer.  Combine two beloved dishes together and you get a new beloved dish.  I tasted “Caesar” Brussels sprouts for the first time at “Baco Mercat” Restaurant in downtown Los Angeles. The next time I was downtown for the Culinary Historians of Southern California meeting at the Central Library, I had to go back for more.  I sat at the counter alone analyzing this dish and taking notes.  How did they make this special?  Sorry, I had to copy it…and thanks to my good detective work, you can have the recipe yourself.  We made this dish in our March Meals in Minutes cooking class and it was a huge hit.  So easy too, rated by team members Cliva and Susan. (more…)

March 21, 2014 at 9:09 am 6 comments

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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