Articles: Murder She Baked Coming to Hallmark Movies & Mysteries

Culinary Novels Begin to Get Due Notice

Food News

It's about time.

We at The Food Channel have been saying for years that culinary novels--which are simply light fiction with a food theme, usually with a set of recipes included--should get more attention. They are the ideal escapism when you understand the romance of food, the emotional connection with meal-preparation, and the way food solves a lot of problems in the world.

Now the Hallmark Movie & Mystery Channel is stepping up to the challenge with a focus on culinary mysteries. The first series debuts this week, Saturday, May 2, 2015 and the second right behind it. Here are the details:

“Murder, She Baked: A Chocolate Chip Cookie Mystery” centers on free spirited Hannah Swensen, an expert baker who becomes a culinary detective when her shop, the Cookie Jar, becomes the scene of a crime, just as she is caught in a romantic mystery of her own.  “Murder She Baked: A Chocolate Chip Cookie Mystery,” is based on the New York Times bestselling book Chocolate Chip Cookie Murder by Joanne Fluke.

If you’ve ever read a Hannah Swensen novel by Joanne Fluke you’ll recognize the character (and may we say, Alison Sweeney is the perfect embodiment of Hannah). While it makes it fun to know more of what’s coming, event if you haven’t read the books you’ll be in for a treat as you follow the clues along with Hannah and solve the murder. Or, should we say, follow the cookie crumbs?

Sweeney is a Daytime Emmy^® nominated actress and TV host (“Days of Our Lives”), and her co-stars include Daytime Emmy^® nominated star Cameron Mathison (“All My Children”) and “Debbie Macomber’s Cedar Cove” star Barbara Niven.

Hallmark Movies & Mysteries Original ‘MURDER, SHE BAKED: A CHOCOLATE CHIP COOKIE MYSTERY’ premiers Saturday, May 2 (9pm ET/PT, 8C). See a promo here.

Bottom line? We don’t care who did it, as long as someone bakes the cookies. That could be you, with the recipe links you can find here.

There’s a second series coming right along in the wake of Hannah. This one is based on a Peter King novel and is called Gourmet Detective. Here’s the synopsis:

Dylan Neal & Brooke Burns Star in ‘GOURMET DETECTIVE’ a Hallmark Movies & Mysteries Original World Premiere Saturday, May 16 (9 p.m. ET/PT, 8C).  Famed culinary consultant Henry Ross (Neal) is a charming food industry insider in San Francisco.  When suspicious sabotage ends in a shocking murder at his friend’s five-star restaurant, Henry is put on the case with strong-willed police detective and single mom, Maggie Price (Burns).  Despite Maggie’s protests, they must work together to decipher the clues and investigate all of San Francisco’s top culinary pros. In this first installment in the “Gourmet Detective” Mystery Movie Series franchise, Dylan not only stars, but also co-writes the script with his wife Becky Southwell and serves as Executive Producer. 

The Food Channel was privy to the first episode and it gets high marks—enough that it pushed us to check out additional books by Peter King so we could get ahead of the series! You don’t have to be that kind of fan, though, to enjoy the mysteries that Hallmark is providing. Just sit back, turn on the Channel, and enjoy the best of food, mystery, and the innate comfort and feel good nature of Hallmark.

 

Photo: Alison Sweeney
Photo Credit: Copyright 2015 Crown Media United States, LLC/Photographer: Bettina Strauss 

 

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Recipes: Sally Lunn Herbed Rolls

• Prep Time:3 hours
• Cook Time:30 minutes

 

Tagged:
bread, christmas, entertaining, herbs, holiday, rolls, sally lund, thanksgiving, williams sonoma, yeast,

The French words “soleil,” and “lune” (sun, moon) provide the name for this old English recipe because the top of each roll bakes up as golden as the sun, while the bottom is said to be as pale as a harvest moon. Sally Lunn rolls have been a part of Southern heritage for so long that Southerners claim them as their own.

Recipe courtesy of Williams-Sonoma and Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).

 

Foodie Byte

Ingredients

5 teaspoons (2 packages) active dry yeast
1/3 cup sugar
1 cup warm milk (110°F)
4 eggs
2 teaspoons salt
4 cups bread flour
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup mixed chopped fresh herbs, such as parsley, sage, rosemary and thyme
1 egg, beaten with 1 tablespoon milk
18 fresh flat-leaf parsley or sage leaves

Preparation

In a small bowl, combine the yeast, sugar and milk. Let stand until frothy, about 10 minutes.
In the bowl of a stand mixer fitted with the flat beater, beat together the eggs and salt until fluffy and pale lemon yellow, about 5 minutes. Add the yeast mixture and beat until smooth, about 1 minute. Add the flour in three additions, alternating with the melted butter and beginning and ending with the flour. Then beat in the chopped herbs. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
Preheat an oven to 350°F. Lightly butter 18 standard muffin cups.
Punch down the dough with a wooden spoon. Scoop out and divide the batter among the prepared muffin cups. Lightly butter a sheet of plastic wrap and place, buttered side down, over the rolls. Let rise again until doubled in volume, about 45 minutes.
Uncover the rolls and lightly brush the tops with the egg-milk mixture. Lay 1 whole herb leaf on the center of each roll. Bake until a toothpick inserted into the center of a roll comes out clean, about 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn the rolls out of the pan onto the rack and let cool completely before serving. Makes 18 rolls.

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Recipes: Marinated and Grilled Mexican Chorizo

• Prep Time:1 day and 10 minutes
• Cook Time:15 minutes
• Serves:4

 

Tagged:
beer, chiles, chorizo, cinco de mayo, corona, entertaining, mexican, party ideas, salsa,

Marinating the chorizo in a dark Mexican beer renders the meat more delicate and adds a great malty flavor.

Once your Cinco de Mayo meal is planned, focus on creating a festive atmosphere. A fun and simple idea is to decorate the table with the colors of Mexico’s flag. Use a red tablecloth and save time on dishes by using green and white paper plates and disposable utensils.

Why Try? If you make this dish part of your Cinco de Mayo festivities, you will not regret it!

 

Foodie Byte

You can also use some of the fresh produce of Mexico, such as avocados and peppers, to create vibrant centerpieces or decorations. Add bright, colorful hibiscus flowers in between the fresh ingredients to complete the look. Finally, turn on mariachi music to transport guests to the state of honor, Mexico!

Ingredients

1 pound Mexican chorizo
1 bottle Mexican beer

Preparation

Start by pricking the chorizo with a fork. Place the chorizo in a non-reactive bowl (glass or plastic) and pour a bottle of Mexican beer over the chorizo. Allow the meat to marinate in a refrigerator for about 24 hours. Drain and discard the beer.
Grill the chorizo over moderately high heat, turning until browned all over and cooked through, about 15 minutes.

Nutritional Information

Calories 525, Carbohydrates 3g, Cholesterol 100mg, Fat 43g, Fat Calories 391, Protein 27g, Saturated Fat 16g, Sodium 1401mg. Daily Values: Calcium 9.07mg 1%, Phos 170.1mg 17%, Copper 0.09mg 5%, Zinc 3.87mg 26%, Panto 1.27mg 13%, Magnesium 20.41mg 5%, Iron 1.8mg 10%, Vitamin B6 30%, Vitamin B12 38%, Vitamin D 17%, Vit E-a-Toco 1%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Oatmeal Banana and Walnut Cookies

• Prep Time:15 minutes
• Cook Time:15 minutes
• Serves:24

 

Tagged:
banana, christmas, cookies, dessert, oatmeal, walnuts,

Full of wholesome ingredients, these cookies are practically guilt-free.

Why Try? These are perfect for those who want a cookie that's not super sweet.

 

Foodie Byte

You can turn these into cookie bars by spreading the dough in a baking pan and slicing into squares or rectangles.

Ingredients

1 1/2 cups uncooked oatmeal (quick cooking variety)
1 cup mashed bananas (about 3)

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
3/4 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Preparation

Sift flour with salt, baking soda, nutmeg and cinnamon. Set aside.
In a separate large bowl, mix butter, sugar and egg together.
Add bananas and vanilla and beat until smooth.
Add flour mixture and oatmeal, then add nuts.
If mixture is sticky, refrigerate for up to half an hour. Drop about a teaspoonful per cookie onto lightly greased cookie sheets, or line sheets with parchment paper.
Bake at 400 degrees for 10-12 minutes until nicely browned.

Nutritional Information

Calories 166, Carbohydrates 22g, Cholesterol 23mg, Fat 8g, Fat Calories 72, Fiber 1g, Protein 2g, Saturated Fat 4g, Sodium 127mg. Daily Values: Calcium 12.02mg 1%, Phos 26.11mg 3%, Copper 0.07mg 4%, Zinc 0.19mg 1%, Panto 0.14mg 1%, Biotin 1.34mcg 447%, Iodine 2.5mcg 2%, Magnesium 10.1mg 3%, Iron 0.86mg 5%, Vitamin B6 4%, Vitamin C 2%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 4%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Chicken with Chili and Lime

• Cook Time:1 hour

 

Tagged:
chicken, chili powder, cilantro, lime, serrano chili,

This dish is wonderful served with black beans and white rice!

Recipe adapted from Williams-Sonoma Collection Series, The Williams-Sonoma Collection: Roasting.

The natural oils present in chilies can burn your fingers (and your eyes, if you rub them), so it’s best to wear rubber or plastic gloves when handling the hotter ones. Trim away the stem end, cut the chili in half lengthwise, and strip out the seeds and ribs. Then slice, dice or mince as directed. If you choose not to wear gloves, remember not to touch your face until after you have washed your hands thoroughly with soap and hot water.

 

Foodie Byte

Ingredients

1 chicken, 3 to 3 1/2 pounds
FOR THE SPICE RUB:
2 tablespoons sweet Hungarian paprika
1 teaspoon chili powder
1/2 teaspoon dried thyme
2 garlic cloves, crushed
1 serrano chili, seeded and minced
3/4 cup chicken stock or canned low-sodium broth
Salt and freshly ground pepper, to taste
1/2 cup chopped fresh cilantro
2 limes, sliced

Preparation

Preheat an oven to 400 degrees F. Oil a heavy roasting pan just large enough to hold the chicken comfortably.
Rinse the chicken under cold running water, discarding the giblets, and pat dry with paper towels. Remove and discard any loose fat.
To make the spice rub, in a small bowl, combine the paprika, chili powder, thyme, garlic and chili and stir to blend.
Place the chicken, breast side up, in the prepared pan. Rub the spice rub all over the outside of the chicken. Roast until the leg joints move easily, the juices run clear when a thigh is pierced with a knife, and an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170 degrees F., 50 to 60 minutes. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhile, place the roasting pan, with the drippings, over medium-high heat and skim off the surface fat. Add the stock and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the bottom of the pan. Bring the liquid to a boil and cook until reduced by half, about 4 minutes. Season with salt and pepper.
Carve the chicken and arrange on a warmed platter. Sprinkle with the cilantro. Drizzle the pan sauce over the chicken and garnish with the lime slices. Serve immediately.
Serves 4.

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Blackened Fish Tacos with Cabbage Mango Slaw

Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly. I served these for dinner last night with some guacamole on the side (not pictured here) and my husband was a very happy man.

I cooked the whole thing outside on the grill which is a great way to keep the fish smell out of your house, but you can also do this indoors on the stove. The only thing that would have made this meal better would probably be a margarita on the side. Hope you enjoy!

Click Here To See The Full Recipe...

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Recipes: Sausage and Pepper Pizza Recipe

• Cook Time:15 minutes

 

Tagged:
appetizer, bread machine dough, entree, fresh oregano, homemade pizza, italian sausage, olive oil, pizza, plum tomatoes, red bell pepper, williams sonoma,

Sausage and Pepper Pizza Recipe. Here's a recipe for a classic Italian sausage and bell pepper pizza. Perfect for a cold winter day.

To avoid mishaps, use a pizza peel to transfer the pizza from your work surface to the pan. Made of metal or wood and equipped with a thin edge, this paddle slides under the crust so you can transport the pizza with ease.

Recipe courtesy of Williams-Sonoma.

 

Foodie Byte

Ingredients

12-inch prepared pizza dough
Cornmeal for dusting
Extra-virgin olive oil for brushing
6 plum tomatoes, peeled, seeded and diced, or 1/4 cup tomato sauce
1/3 pound mozzarella cheese, thinly sliced
Salt and freshly ground pepper, to taste
1/4 pound spicy Italian sausage, removed from casing and crumbled into small pieces
1 red bell pepper, seeded and cut into 1/4-inch-thick slices
1 tablespoon chopped fresh oregano

Preparation

Place a cast-iron pizza pan in an oven and preheat to 450°F.
Roll out the dough into a 12-inch round. Lightly dust a pizza peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the tomatoes evenly on top, leaving a 1/2-inch border. Lay the cheese evenly over the tomatoes. Season with salt and pepper. Distribute the sausage and bell pepper evenly over the cheese. Sprinkle with half of the oregano and season with salt and pepper.
Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven and sprinkle the pizza with the remaining oregano. Let cool for 5 minutes, then cut the pizza into slices and serve immediately. Serves 2.

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Recipes: Salmon Red Potato and Asparagus Salad

• Cook Time:10 minutes

 

Tagged:
asparagus, healthy, mixed baby greens, red potatoes, salad, salmon, sun dried tomatoes,

Perfect for a light supper or a special luncheon, the salad can be prepared quickly just before serving, or the salmon, potatoes and asparagus can be prepared up to 1 day ahead and refrigerated, then combined with the vinaigrette just before serving. This is one of the most heart-healthy salads you will ever eat.

Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma, “Essentials of Healthful Cooking”, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

 

Foodie Byte

Ingredients

1 pound salmon fillet, skin removed
Kosher salt and freshly ground pepper, to taste
1 pound small, round red-skinned potatoes, each about 1 1/2 inches in diameter
3/4 pounds asparagus, tough ends trimmed
FOR THE VINAIGRETTE:
4 dry-packed sun-dried tomato halves
Boiling water as needed
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 teaspoon grated orange zest
1/2 teaspoon minced garlic
1/2 teaspoon Kosher salt
Freshly ground pepper, to taste

10 ounces mixed baby greens (about 8 cups loosely packed)
3 green onions, white and light green portions, thinly sliced

Preparation

Prepare a hot fire in a grill and oil the grill rack, or preheat an oven to 400°F. Season the salmon with salt and pepper.
GRILLING METHOD: Using tongs, place the salmon over the hottest part of the fire or directly over the heat elements and grill, turning once, until the salmon is opaque throughout when tested with a fork, about 4 minutes per side.
ROASTING METHOD: Place the salmon in a baking pan, transfer to the oven and roast until the salmon is opaque throughout when tested with a fork, 10 to 12 minutes.
Transfer the salmon to a plate and let cool to room temperature.
Meanwhile, put the potatoes in a large saucepan and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into slices 1/2 inch thick. Set aside on a large plate to cool completely.
If the asparagus spears are thick, use a vegetable peeler or an asparagus peeler to pare away the tough outer skin of each spear to within about 2 inches of the tip. Cut the spears diagonally into 1-inch lengths. Place in a steamer rack over boiling water, cover the steamer and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate.
When the salmon is cool, cut it into 1-inch chunks and place the chunks alongside the potatoes and asparagus.
To make the vinaigrette, put the sun-dried tomatoes in a heatproof bowl, add boiling water to cover and let stand for 5 minutes. Drain and cut into 1/4-inch dice. In a small bowl, whisk together the olive oil, lemon juice, sun-dried tomatoes, parsley, dill, orange zest, garlic, 2 tablespoons water, salt and a grind of pepper until blended.
In a large bowl, toss the salad greens with 2 tablespoons of vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large, flat spoon or spatula, gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter. Top with the asparagus, potatoes and salmon, and sprinkle with the green onions. Serve at room temperature.
Serves 4.

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Recipes: Brussels Sprouts with Bacon

• Prep Time:5 minutes
• Cook Time:12 minutes
• Serves:6

 

Tagged:
brussels sprouts, christmas, entertaining, holidays, raisins, side dishes, thanksgiving, vegetables,

This may sound like an unlikely combination, but it's unbelievably delicious. Makes a marvelous side dish for those holiday dinners.

Why Try? You’re always trying to make vegetables more interesting and appealing, right?

 

Foodie Byte

You can get a head start on this recipe by trimming the Brussels sprouts a couple of days in advance, and refrigerating them in an unsealed plastic bag.

Ingredients

20 ounces Brussels sprouts, stems trimmed and thinly sliced
2 tablespoons bacon drippings (6 ounces bacon, cooked)
4 carrots, cut into 1/4-inch pieces
1/2 cup golden raisins
1 1/2 cups low-sodium canned chicken broth
Coarse salt and fresh ground pepper

Preparation

In a skillet fry bacon and reserve 2 tablespoons bacon drippings.
Remove bacon from skillet. Add Brussels sprouts and carrots to the bacon drippings and sauté until sprouts start to turn golden brown, about 3 minutes.
Add raisins and chicken broth; continue cooking, stirring occasionally, until sprouts are tender when pierced, about 12 minutes.
Remove from heat, season with salt and pepper. Serve hot.

Nutritional Information

Calories 238, Carbohydrates 24g, Cholesterol 19mg, Fat 14g, Fat Calories 122, Fiber 5g, Protein 9g, Saturated Fat 4g, Sodium 307mg. Daily Values: Calcium 64.5mg 6%, Phos 166.55mg 17%, Copper 0.18mg 9%, Zinc 0.93mg 6%, Panto 0.57mg 6%, Biotin 2.88mcg 960%, Magnesium 35.43mg 9%, Iron 1.95mg 11%, Vitamin B6 19%, Vitamin C 139%, Vitamin B12 4%, Vitamin D 4%, Vit E-a-Toco 4%, Vitamin A 150%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Classic Madeleines

• Cook Time:10 minutes
• Serves:48

 

Tagged:
cake, christmas, cookies, dessert, madeleines,

These soft seashell-shaped cookies can be made in two sizes, depending on your madeleine pan. (Madeleine pans are available at most specialty kitchen supply stores.)

Why Try? They're so simple to make, but so elegant and luscious.

 

Foodie Byte

Try dipping them in melted chocolate for a nice burst of flavor.

Ingredients

1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel

2 eggs
2/3 cup sugar
Pinch of salt
1 cup flour
10 tablespoons butter, melted

Preparation

Spray or grease madeleine pans. Beat eggs and sugar together, then add vanilla, lemon peel and salt.
Add flour, then melted butter.
Fill each madeleine slot about 3/4 full. Bake at 375 degrees for about 10 minutes for small pans, 15 minutes for larger pans. Sprinkle with powdered sugar or leave plain.

Nutritional Information

Calories 45, Carbohydrates 5g, Cholesterol 14mg, Fat 3g, Fat Calories 23, Fiber 0.07g, Protein 0.56g, Saturated Fat 2g, Sodium 9mg. Daily Values: Calcium 2.34mg 0%, Phos 7.66mg 1%, Copper 0.01mg 1%, Zinc 0.05mg 0%, Panto 0.05mg 1%, Biotin 0.44mcg 147%, Iodine 1.1mcg 1%, Magnesium 0.9mg 0%, Iron 0.16mg 1%, Vitamin C 0%, Vitamin B12 0%, Vitamin D 1%, Vit E-a-Toco 0%, Vitamin A 2%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Ultimate French Toast

 

Tagged:
almond slivers, brunch, eggs, french bread, french toast, fresh fruit, holiday, milk, mint, powdered sugar, vanilla extract,

Ultimate French Toast is easy to prepare & delicious. The presentation is impressive. It is forgiving and even travels well for brunches on the run in an aluminum disposable pan. Enjoy.

Recipe courtesy of Alpenhorn Gasthaus

Top with a variety of toppings. For example, our B&B favorite is mixed black, blue & strawberries with peaches warmed, with a powdered sugar dusting, toasted almonds & a fresh sprig of mint from the garden. My childhood favorite is the way my mom served it…a fresh squeeze of lemon juice & lots of powdered sugar.

 

Foodie Byte

Ingredients

3 Cups of Milk
8 Large Eggs
2 tablespoons Vanilla Extract
Powdered Sugar for topping
1 Loaf French Bread
3 tablespoons Butter
Cinnamon
Toasted Almond Slivers
2/3 Cup Sugar
Assorted Fresh Fruit
8 Springs of Mint

Preparation

Spray 9x11 glass baking dish with non-stick. Slice 8, 1 inch thick slices of French bread & place in baking dish.
Whisk well in large bowl milk, eggs, sugar & vanilla. Pour egg mixture over bread.
Place 1/2 tablespoon of butter on top of each slice of bread & sprinkle generously with cinnamon.
Cover with plastic wrap & let stand overnight in fridge. In the morning remove from fridge & bring to room temperature.
Pre heat oven to 350ºF. Bake for 45 minutes until set & browned.

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Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Grilled chicken tacos piled high with a lettuce-tomato slaw, avocado, and Cotija cheese all served on a charred tortilla. A quick weeknight dinner solution!

We love taco Tuesdays in my house, and I'm not talking about the taco's that come in a kit! Instead I make all kinds of tacos from scratch, from fish tacos, to slow cooker chicken and black bean tacos, turkey taco lettuce wraps and sometimes we even use picadillo in our tacos.

These grilled chicken tacos are a wonderful addition to our taco rotation, and perfect to make outside on the grill now that the weather is warming up. I set all the fixins out on the table and let everyone make their own. You can double or triple this if you want to feed a crowd. If you don't have an outdoor grill, no worries! A grill pan works just as good. If you prefer to skip the tortilla, just turn this into a great big salad!

Click Here To See The Full Recipe...

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Articles: Blue Bell Ice Cream Recall Update

Latest news from the company

Food News

The Blue Bell ice cream store is, for all intents and purposes, closed for right now, as the company announces a period of "intensive cleaning and training." The company, racked by a major recall of all of its products (see official statement, below), is attempting to get out in front with its public notification of its current actions. The most recent release states:

On Monday, April 27, Blue Bell Ice Cream will embark on an intensive cleaning  program while it simultaneously conducts a new training program for its employees at all four production facilities with locations in Alabama, Oklahoma and Texas.

After a thorough review of operations and discussions with an expert microbiologist, it was decided this cleaning and training program will greatly benefit Blue Bell as it moves forward.  Ice cream being produced this week will be used for testing and gathering baseline data and will not be sold to the public.

Training and future improvements at Blue Bell include:

      -Highly aggressive cleaning techniques

      -Increased actions focused on sanitation and cleanliness

      -Strengthening of standard operating procedures

      -Enhancements to its preventative maintenance program

      -Equipment design changes  

“We’ve always worked to make the very highest quality ice cream,” said Blue Bell CEO and President Paul Kruse. “We intend to make a fresh start and that begins with intensive cleaning and enhanced training.  This is a paradigm shifting event at Blue Bell and we want to put in place new systems to drive continuous improvement.”

You can also watch a message from the Blue Bell CEO, by clicking here.

The recall was announced on April 20, 2015, with this release:

Blue Bell Ice Cream of Brenham, Texas, is voluntarily recalling all of its products currently on the market made at all of its facilities including ice cream, frozen yogurt, sherbet and frozen snacks because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

“We’re committed to doing the 100 percent right thing, and the best way to do that is to take all of our products off the market until we can be confident that they are all safe,” said Paul Kruse, Blue Bell CEO and president. “We are heartbroken about this situation and apologize to all of our loyal Blue Bell fans and customers. Our entire history has been about making the very best and highest quality ice cream and we intend to fix this problem. We want enjoying our ice cream to be a source of joy and pleasure, never a cause for concern, so we are committed to getting this right.”

The products being recalled are distributed to retail outlets, including food service accounts, convenience stores and supermarkets in Alabama, Arizona, Arkansas, Colorado, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Mississippi, Missouri, Nevada, New Mexico, North Carolina, Ohio, Oklahoma,  South Carolina, Tennessee, Texas, Virginia, Wyoming and international locations*.

Today’s decision was the result of findings from an enhanced sampling program initiated by Blue Bell which revealed that Chocolate Chip Cookie Dough Ice Cream half gallons produced on March 17, 2015, and March 27, 2015, contained the bacteria. This means Blue Bell has now had several positive tests for Listeria in different places and plants and as previously reported five patients were treated in Kansas and three in Texas after testing positive for Listeria monocytogenes.

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Recipes: Skillet Lasagna Recipe

 

Tagged:
butternut squash, garlic cloves, italian sausage, lasagna noodles, olive oil, parmigiano reggiano cheese, parsley, sage, yellow onion,

Skillet Lasagna Recipe. This is the ultimate one-pot dish. The ingredients for the lasagna are cooked in a fry pan, then layered in the same pan and baked in the oven until browned and bubbly.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
4 garlic cloves, minced
Salt and freshly ground pepper, to taste
1 pound mild Italian sausage, casings removed
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 cup grated Parmigiano-Reggiano cheese
1/4 cup plus 1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon minced fresh sage
9 dried lasagna noodles, cooked al dente
3 pounds butternut squash, neck portion only, peeled and sliced into wide, thin sheets

Preparation

Position a rack in the lower third of an oven and preheat to 400°F.
In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic, salt and pepper and cook for 30 seconds. Transfer to a bowl.
In the fry pan over medium-high heat, cook the sausage, breaking it into small pieces, until browned and cooked through, about 8 minutes. Drain the sausage on paper towels, then add to the onion mixture.
In the fry pan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook until thickened, 8 to 10 minutes.
Transfer to a separate bowl. Stir in 3/4 cup of the cheese, the 1/4 cup parsley, the sage, salt and pepper.
To assemble the lasagna, spread 1/3 cup sauce on the bottom of the fry pan and top with a single layer of 3 noodles. Top with 1/3 cup sauce, 1/3 cup sausage and a layer of squash slices. Repeat the layering of sauce, sausage and squash 5 more times, replacing the squash layer with a layer of noodles after every 2 layers of squash. Top with the remaining sauce and the 1/4 cup cheese.
Transfer the pan to the oven and bake until the lasagna is browned and bubbly, about 45 minutes. Sprinkle with the 1 Tbs. parsley. Let the lasagna stand for 15 minutes before slicing.

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15 Healthy Adult Snacks

Here are 15 healthy adult snacks that are perfect to fuel you up in between meals whether you're home, at your desk or on the go!

Click Here To See The Full Recipe...

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Recipes: Roasted Root Vegetables

• Prep Time:10 minutes
• Cook Time:40 minutes
• Serves:5

 

Tagged:
bungalow chef, food channel, mike mech, roasted caraway seeds, roasted vegetables, root vegetables,

Here's a great recipe to liven up any family dinner. These roasted root vegetables will warm your heart and your kitchen with a deep and rich aroma that smells as good as it tastes.

Use a combination of carrots, new potatoes, onions, beets, turnips, parsnips, and even table radishes--really, any root vegetables work great!

Click here for the how to video.

 

Foodie Byte

Caraway, with its anise tones, greatly deepens the flavors of the root vegetables and adds a peppery note as they roast.

Ingredients

4 lb. assorted root vegetables (cleaned, and cut into the same size to equalize the cooking time)
1/4 cup white wine
2 tablespoons caraway seeds
Kosher salt (to taste)
Cracked black pepper (to taste)
1/2 - 1- cup olive oil (enough to cover)

Preparation

Preheat oven to 400 degrees.
Place caraway seeds into a small heavy kitchen sauce pot, add the white wine, using medium temperature cooking until all the wine is evaporated, stirring often. Use caution not to scorch the seeds.
Remove from heat and reserve.
Place cleaned and cut vegetables on a baking sheet with an edge. Don’t over crowd.
Drizzle the olive oil, cooked caraway seeds, Kosher salt and pepper and toss well.
Place in oven for 30 to 40 minutes (turn over vegetables during baking) until the vegetables are well caramelized,

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Green Harissa Salmon

I'm excited to share this guest post from my friend Jackie from CAFE, Celiac and Allergy Friendly Epicurian (I great source for gluten-free recipes). I made this for lunch yesterday with roasted broccoli and loved it! Please welcome her...

My 8 year old son absolutely loves this Asian-Marinated Salmon recipe so I make it almost every week. I like to encourage healthy eating habits and give the kids seafood as much as possible. However, while they don’t mind (and actually even prefer) repetition of meals, I like a little variety. 

Today I made two versions; Asian-marinated for the kids and this spicy green harissa baked salmon for the adults. This dish is very easy to prepare. It didn’t feel like too much extra work. Also, my kids aren’t into foods with too much heat. If my husband and I are craving spicy food, sometimes two variations are a necessity.

Harissa is one of my go-to sauces for adding a quick burst flavor to any ingredient. You can put it on veggies, meats, seafood, and eggs and even use it as a dipping sauce. For this recipe, I literally just smothered the harissa on top of the salmon with a little lemon zest and put it in the oven. A little sprinkle of sugar at the end helps it caramelize a bit and cuts into the acidity of the vinegar in the sauce.

I used Mina brand green spicy harissa but you can use any kind you like or are able to find near you, including red spicy or mild. 

Click Here To See The Full Recipe...

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Recipes: Chicken with Amber Lager and Honey

 

Tagged:
chicken, grilled, grilled chicken, honey, lager, michelob amber bock,

This grilled chicken recipe comes to us from “Great Food, Great Beer,” the Anheuser-Busch Cookbook. One of 185 recipes chosen for how well they go with beer, it features a golden glaze created with honey and Michelob Amber Bock.

The synergistic relationship between beer and barbecue enjoys a long and tasty tradition. Whether the product of the brewer’s art is part of the actual recipe or simply used to help wash it down, there is no doubt that grilled food and cold beer are great go-togethers.

This recipe offers a prime example.

 

Foodie Byte

Ingredients

1 onion, finely chopped
5 tablespoons Michelob Amber Bock
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon soy sauce
4 boneless, skinless chicken breast halves (about 6 ounces each)

Preparation

In a small bowl, combine the onion, beer, lemon juice, oil, honey, and soy sauce, stirring well.
Place the chicken in a shallow dish. Pour about 1/2 cup of the beer mixture over the chicken and turn to coat. Cover and marinate in the refrigerator for 4 hours. Cover the remaining beer mixture and set aside.
Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds).
Meanwhile, in a saucepan over medium-high heat, bring the remaining beer mixture to a simmer and cook, stirring occasionally, until reduced and thickened to a glaze, 5 to 6 minutes. Set aside.
Remove the chicken from the marinade and gently pat dry with paper towels. Discard the marinade. Lay the chicken on the grill rack. Cover and cook for 3 to 4 minutes, then brush with the glaze, re-cover, and cook for 4 minutes longer. Turn the chicken and repeat the same steps, cooking until the chicken is cooked through (cut to test) and the juices run clear. Transfer to a platter, pour the remaining glaze over the chicken, and serve.

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Recipes: Tomato Basil Pizza Recipe

• Cook Time:15 minutes

 

Tagged:
appetizer, bread machine dough, entree, fresh basil, gourmet pizza, homemade pizza, mozzarella cheese, olive oil, pizza, plum tomatoes, williams sonoma,

Tomato Basil Pizza Recipe. One of the worlds best-loved herbs, basil is often paired with tomatoes in Italian preparations, such as this pizza. The flavor of fresh basil dissipates rapidly with cooking, so sprinkle the torn leaves on the pizza after removing it from the oven.

Recipe courtesy of Williams-Sonoma.

 

Foodie Byte

Ingredients

12-inch prepared pizza dough
Cornmeal for dusting
Extra-virgin olive oil for brushing
6 plum tomatoes, peeled, seeded and diced, or 1/4 cup tomato sauce
1/3 pound mozzarella cheese, thinly sliced
Salt and freshly ground pepper, to taste
8 fresh basil leaves, torn into 1/2-inch pieces

Preparation

Place a cast-iron pizza pan in an oven and preheat to 450ºF.
Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the tomatoes evenly on top, leaving a 1/2-inch border. Lay the cheese slices evenly over the tomatoes. Season with salt and pepper.
Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven and sprinkle the pizza with the basil. Let cool for 5 minutes before serving. Serves 2.

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Quick Cabbage Slaw

This quick, simple slaw is a staple in my house. Perfect when you need something acidic to balance a savory dish. Everyone loves this, including my toddler only for her I leave out the red onion.

A few weeks ago I updated the photo on my Slow Cooker Pernil Recipe (this is on regular rotation in my house) and I often serve it with this quick slaw. I've since gotten so many emails on how to make the slaw, so here it is. Hope you enjoy!

Click Here To See The Full Recipe...

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