Sunday, March 6, 2011

I'm here. Easy Baked Brown Rice

I'm still here!  

The last 6 months of 2010 were very stressful for me and I needed to take a break from my blog.  Last July I started back to work after 5 years off.  The transition was difficult and I found myself relying on take out far too often.  Blogging definitely wasn't a priority.  The week before Christmas, I received news that my position was eliminated.  I can't say I was too disappointed.  I am happy to be home again able to care for my family full-time.  Nothing is more important to me.  I plan to keep this blog going, as I love finding and sharing great recipes.   Hopefully I have a few readers still. 

This Baked Brown Rice recipe is such an easy, foolproof way to prepare rice. I can never seem to get it to turn out correctly on the stove top. It usually ends up to mushy and sticky.  Brown rice takes much longer to cook than white rice, but it is much healthier.  This method takes the stress out of cooking rice.  I hope you'll give it a try.  Enjoy!

Baked Brown Rice
adapted from Alton Brown,

  • 1 1/2 cups brown rice, medium or short grain
  • 2 1/2 cups water or stock
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt


Preheat the oven to 375 degrees F.  Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.  After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Wednesday, March 2, 2011

Kellogg's Share Your Breakfast

1 in 4 kids live in homes where food isn’t always available  

I am so thankful that we have always been able to put nutritious food on the table for our family.  

You can help feed hungry children by sharing your breakfast at   When you upload a photo or description of your breakfast, Kellogg's will help share breakfast with kids in school who might otherwise miss out. 

What a great way to start the day!

Saturday, September 25, 2010

Tyler Florence Cooking Demo (sort of) @ Soaring Eagle

Tyler's kitchen on stage at Soaring Eagle, presented by KitchenAid

Last Friday night, I went to see Chef Tyler Florence of Food Network fame, do a live cooking demonstration at Soaring Eagle Casino & Resort in Mt. Pleasant, MI.  I was incredibly excited when I found out about the show two months ago, via Soaring Eagle's Facebook site.   They promoted it on their website saying "Chef Tyler will have a full kitchen on stage for a high-energy rock n' roll cooking show!"  Sounds fun right?!  I mean, what fellow foodie wouldn't want to be in the same room with Tyler!   I immediately booked my 4th row center tickets, and counted down the weeks with great anticipation.

A few days before the show, Soaring Eagle posted the following on their Facebook wall:
"It's a rock n' roll cooking show and Chef Tyler will be making: Chicken Fried Steak with Milk Gravy, Black Eyed Peas with Stewed Tomatoes, Candied Yams, Green Beans with Sliced Onion and Bacon, Big Papa's Banana Pudding and Pimento Cheese with Crackers and Crudite'."
Makes your mouth water just reading the menu, doesn't it? 

The show began with an awkward introduction by someone who I believe was a manager at the hotel.  He tried to be slick and funny, but when he started talking about food coupons for the resort food vendors, he lost me.  His introduction of Tyler almost came out of the blue and could not have been more weak.  "Where's the rock?" "Where's the roll?"  I asked my husband.  I was confused.  Then Tyler walked out on stage with his big sexy grin and all was well.  I was ready for some amazing food to be prepared right before my eyes, by one of my favorite chefs. 

        Tyler telling the crowd a story about his early days as an intern at the Grand Traverse Resort. 

What transpired next was beyond unexpected.  The KitchenAid Induction Cooktop, brand new for this demonstration, kept erroring out and wouldn't work properly.  Tyler and his staff had the most difficult time operating it, which resulted in burned custard for the banana pudding, unfinished dishes and a lot of frustration.  Tyler has a great sense of humor though and kept smiling throughout the whole thing.  He engaged the audience well and answered numerous questions.  I felt terrible for him though.  I  wanted to go buy a bottle of Jim Beam (a favorite from his lonely, cold, intern days in MI), and tell him to make himself a cocktail instead!

Eventually, he was able to get his chicken fried steak and black eyed peas recipe partially done, and they smelled delicious.  The green beans and sweet potatoes came out of the oven and looked partially cooked.  The only thing served to an audience member was the chicken fried steak.  I'm sure everything would have tasted fabulous.  I plan on giving the whole menu a try next month, when his new book, Tyler Florence Family Meal comes out.  While the evening didn't turn out as expected, I still had a good time and hope Tyler knows....we still love ya in Michigan!