tag:blogger.com,1999:blog-32587358118563126902024-03-14T02:38:28.912-07:00Kristen in the KitchenKristen in the Kitchen was formed in Oct. 2009. It takes viewers on a tour through Hutchinson's restaurants to meet some of the chefs and get their recipes. Readers can get some extra tips and get a few kitchen mishaps right here.Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3258735811856312690.post-41053332249311508032012-07-10T16:54:00.001-07:002012-07-10T16:54:34.909-07:00"Eyeballs for Breakfast"<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="http://ca.pbsstatic.com/l/98/2698/9780606032698.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ca.pbsstatic.com/l/98/2698/9780606032698.jpg" /></a>Right now I'm feeling a bit like Murphy, the main character in the book "Eyeballs for Breakfast" by M.M. Ragz. It's a book I read as a kid.<br />
<br />
I couldn't help thinking about it during today's run. <br />
<br />
His father forces him to get out and jog. The first day he's supposed to go a half mile. After the first lap or so, he's struggling. Gasping for air, praying for the run to be done. Then after a while things start to get easier.<br />
<br />
In day two, that's how my runs have been going. I have to remember that this will get easier. If you're starting out with a jogging program, it will get easier for you too. I promise!<br />
<br />
Murphy's dad also makes him eat egg whites for breakfast instead of the normal sugary treats kids usually eat. Sometimes his dad will add green olives with pimentos to give them a little taste, but it just makes the eggs look like eyes. If Murphy is really good, his dad might add a couple of M&Ms to his breakfast.<br />
<br />
Honestly, I'd probably enjoy that breakfast. Eggs are some of my favorite food, and the whites are very healthy. <br />
<br />
Why not try an <a href="http://www.tasteofhome.com/Recipes/Egg-White-Frittata">egg white frittata</a>? <br />
<br />Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-60778788043731575182012-07-09T16:51:00.005-07:002012-07-09T16:51:54.233-07:00Getting healthyYou'll read in this week's Kristen in the Kitchen about my quest to get fit. My workouts and healthy diet officially started today.<br />
<br />
In the first day, running definitely didn't feel like it did in high school. My legs are weak, I hurt in parts of my body I didn't know I had. I haven't sweated like this in ages. But I have to remember it's day one. It will feel better with time. Like Dr. Oz told the Boulder Daily Camera when he was running the Bolder Boulder 10K, your endurance is the same at 65 than it was at 17. You may not be as fast, or as strong, but your endurance is the same. <br />
<br />
I am about ready to make a healthier version of Chicken Salad, thanks to my friend Jade Piros de Carvalho. Get the recipe on Wednesday! She is one of the most fit and healthiest eaters I know. I'm grateful she lent a hand.<br />
<br />
If you have any recipes or tips on eating healthier, shoot me an email at kroderick@hutchnews.com or leave a comment. I'll take anything I can get. :)Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-35615949526309136912012-04-11T17:58:00.000-07:002012-04-11T17:58:27.078-07:00El Zarape moving locations<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:DoNotOptimizeForBrowser/> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="Body"></div><div class="Body">GARDEN CITY - A popular Mexican food place that is known for its salsa is moving.</div><div class="Body">El Zarape is moving from its current location, at 606 W. Fulton St. in Garden City, to the former Red Baron restaurant location, near the U.S. 50 and 83 bypass.</div><div class="Body">The restaurant doesn’t yet have a date for this move, but it will be this summer, according to its Facebook page.</div><div class="Body">El Zarape was closed in September 2010 because of nonpayment of taxes, but has reopened its doors.</div><div class="Body">The salsa is sold online and across the state, including in Hutchinson’s Smith’s Market, 211 S. Main.</div><div class="Body">El Zarape also has a Dodge City restaurant, at 1301 Wyatt Earp.</div><div class="Body">Check out the restaurant's website at <a href="http://www.elzarapesalsa.com/">http://www.elzarapesalsa.com</a>. </div>Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-90007626109312816192012-04-10T12:51:00.000-07:002012-04-10T12:51:24.984-07:00Restaurant news<b>Roy’s Hickory Pit Barbecue, Hutchinson </b><br />
<br />
Kevin Honeycutt is at it again. <br />
<br />
The man who made a YouTube video about how much he loves the Hutchinson barbecue joint is asking fans of Roy’s to do the same. <br />
<br />
The winner of his contest will get a free rib meal for two at Roy’s Hickory Pit Barbecue, 1018 Nickerson Blvd. <br />
<br />
He wants people to make videos about how much they love Roy’s Hickory Pit Barbecue. They should upload it to YouTube and send him a link at <a href="mailto:kessdack@gmail.com">kessdack@gmail.com</a>. They should add the tag “LoveRoysBBQ” to their entry. <br />
<br />
Honeycutt also is requesting photos of people’s time at the restaurant. People can visit his fan page at <a href="http://web.me.com/khoneycuttessdack/KevinLovesRoys/Welcome.html">http://web.me.com/khoneycuttessdack/KevinLovesRoys/Welcome.html</a> for more information. <br />
<br />
Roy’s is open from 11 a.m. to 3 p.m. (or until the meat is gone) on Tuesday through Saturday. <br />
<br />
<b>The Second Table, Haven </b><br />
<br />
Mark Teter and Corey O’Brien are shutting down the Haven restaurant Wednesday so they can find new ideas. <br />
<br />
The duo is heading to a food show in Oklahoma City and they hope to come back with some new menu items. <br />
<br />
The Second Table, 111 S. Kansas, opened a year ago with the idea of being a sandwich place. Teter and O’Brien made their own pizza crust as an afterthought – it was created an hour before the restaurant’s doors first opened. But the pizza became the restaurant’s staple. <br />
<br />
Aside from today, the Second Table is open from 10 a.m. to 9 p.m. Tuesday through Saturday. <br />
<br />
<b>Taste It Downtown </b><br />
<br />
Want to try downtown Hutchinson restaurants? <br />
<br />
During Taste It Downtown, you can try several different restaurants in one night. <br />
<br />
The April Taste It is on April 19 – during Third Thursday. It’s from 5:30 to 8:30 p.m. <br />
<br />
Tickets are $15 per person or $20 if tickets are still available the day of the event. <br />
<br />
A limited number of tickets are available. They are on sale at Dollar Sense, 701 N. Main; or Hayes Home Furnishings, 2 N. Main. <br />
<br />
Some restaurants on the list are Danny Boy’s Smoke House, Jillian’s Italian Grill, Sushi Miso, Allie’s Deli, Downtown Sampler, Hutchinson Town Club, 21 Santa Fe and Anchor Inn. <br />
<br />
Dan from Danny Boys said what they were serving on the radio on Tuesday, and offered a free barbecue sandwich to anyone who could say via Facebook what it was.Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-53904064899919604092012-03-28T18:32:00.000-07:002012-03-28T18:32:36.112-07:00Dandelion deliciousnessDandelions. They're a huge problem in Hutchinson this year.<br />
<br />
About 30 minutes ago, I told The Hutchinson News Facebook friends to "like" if their yards are full of the yellow flower weeds. Now there are more than 60 "likes."<br />
<br />
My yard is also full. I pull them and they come back. It was actually EXTREMELY annoying, until I found this recipe.<br />
<br />
Apparently dandelions are edible. Bob Colladay suggested making dandelion wine. I thought he was joking until I found this recipe. Who knew?!?!<br />
<br />
Apparently they're good for you. The roots are antiviral. They can help stabilize blood sugars, according to foodscout.org.They help with digestion, lower cholestoral, detoxifying the liver... and ladies, they help with bloating during... that time. <br />
<br />
Dandelion greens are incorporated into a lot of recipes. Food Network's Emeril Lagasse is known for throwing in a few greens with his dishes - BAM!<br />
<br />
But when I found this recipe for dandelion pancakes, I was intrigued. Dandelion flowers are not as nutritious, but they are still edible.<br />
<br />
Oh, and a tip from pretty much everyone - don't pick your dandelions too close to the road or where dogs might have "marked" them. Also find dandelions that have not been sprayed.<br />
<br />
<b>Dandelion Pancakes</b><br />
3/4 cup gluten-free flour blend<br />
1/4 cup cornmeal<br />
1/2 cup milk (1 cup for looser batter)<br />
1 egg<br />
About 30 dandelion flower heads<br />
a pinch of salt<br />
Coconut oil for frying<br />
<br />
In a small bowl, mix the flour with cornmeal and then add milk and egg. Whisk to combine. Mix in dandelion flowers and salt to the batter. Heat 2-3 Tbsp. of oil in a skillet. When it's hot, drop rounded spoonfulls of dandelion batter into the oil.<br />
Cook the pancakes on one side until brown, and then flip over nad cook on the other side. When they're brown on both sides, remove them from the skillet and drain the excess oil on a paper towel. <br />
Serve with your favorite topping.<br />
<br />
<i>- Winnie Abramson on her blog Healthy Green Kitchen, <a href="http://healthygreenkitchen.com/">healthygreenkitchen.com</a></i>. <i>She used organic ingredients in her blog, so feel free to try those.</i>Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-22191247021994366162012-03-13T12:41:00.000-07:002012-03-13T12:41:36.378-07:00Restaurant feedbackI got a letter from the Wheatland Cafe the other day. The restaurant was the featured Kristen in the Kitchen restaurant in February.<br />
Darrell, Shannon, Harold and Sally Bauer said the story and video has brought the positive response from the restaurant.<br />
They said the restaurant had several calls from Colorado, Florida, Oklahoma, Ulysses, Hutchinson, Emporia, Liberal, Medicine Lodge and Claflin. It helped them sell five of their cookbooks, and several called just to say they made the cinnamon rolls.<br />
The Sunday buffet was "extra busy" on March 4, the Sunday after the column ran. Several people told the Bauers they read the article and came to try it out.<br />
It's so nice to hear feedback on how the show benefits restaurants. People are these restaurants work hard and deserve an extra pat on the back. It's great to have the opportunity to give them a little credit.<br />
If you have a restaurant you think would be a good fit for Kristen in the Kitchen, please let me know.<br />
Either shoot me an email at kroderick@hutchnews.com or call me at (620) 694-5700 ext. 331. I have a few restaurants in mind, but I love to feature the mom and pop restaurants people might otherwise not know about.Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-11451567431776831592012-01-10T12:55:00.000-08:002012-01-10T12:56:25.808-08:00Are you Pin-terested?I think I'm a little behind on the times.<br />
I recently discovered an Internet phenomenon called "<a href="http://www.pinterest.com/">Pinterest</a>." Really, it's great.<br />
<br />
On Monday night, a friend posted healthy recipes she was trying. They looked delicious, so I had to ask her where she got them.<br />
She directed me to "Pinterest." It was a pleasant surprise.<br />
The website suggests you connect with your Facebook or Twitter accounts. It allows you to connect with friends and share cool things you've seen online.<br />
If you see something cool online, you're supposed to "Pin" it. <br />
I was naturally drawn to the "Food and Drink" section.<br />
The recipes are outstanding. Many come from blogs. People have created blogs to try out various recipes. There are decorative desserts, delicious looking entrees and more!<br />
Don't worry if you're not a food fan. There is something for everybody on Pinterest! <br />
Check out a story soon about this awesome website in <a href="http://www.hutchnews.com/">The Hutchinson News</a>.Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-83998368858252431972011-12-08T17:54:00.000-08:002011-12-08T17:54:09.077-08:00Scalloped Cauliflower Casserole<a href="http://3.bp.blogspot.com/-gPXd_Qt7X_Q/TuFqCMPsHDI/AAAAAAAAA8w/kLCZnxUUj_0/s1600/cauliflowercasserole.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gPXd_Qt7X_Q/TuFqCMPsHDI/AAAAAAAAA8w/kLCZnxUUj_0/s320/cauliflowercasserole.JPG" width="320" /></a>I can’t remember specifics about the first time my mother made Scalloped Cauliflower Casserole, but I can definitely remember the smell.<br />
It reeked.<br />
I was lying in my bed some holiday morning – I can’t remember if it was Christmas or Thanksgiving – and I thought my mischievous brother had put socks he’d worn during long runs over my face.<br />
I couldn’t imagine where it was coming from. So, naturally, it called for an investigation.<br />
My nose led me to the kitchen, where my mother was stirring something in a boiling pot. I didn’t realize it was cauliflower.<br />
She assured me the result would be well worth the odor.<br />
A few minutes later the smell had subsided. When we got to the table about an hour later, the casserole was right next to the turkey. I had to make sure it didn’t taste like feet.<br />
It didn’t. It was amazing.<br />
My mother had the same experience when she was little. Her great aunt Edna Oakes, who lived in Kingman, would make this for holiday dinners. The cooking cauliflower had the same aroma, yet the end result was delicious.<br />
Aunt Edna passed the recipe to my mother, she gave it to me and now I am sharing it with you. <br />
In our family cookbook, my dad even wrote “It’s not a Thanksgiving or Christmas meal without the scalloped cauliflower.”<br />
So try it. You will be glad you did.<br />
<br />
<b>Scalloped Cauliflower Casserole</b><br />
1 head cauliflower<br />
3 Tbsp. butter<br />
1 ½ c. milk<br />
½ lb. Shredded American cheese<br />
1 c. chopped dried beef<br />
3 Tbsp. flour<br />
Salt and pepper<br />
Buttered crumbs<br />
<br />
Break cauliflower up and cooked in boiling salted water until tender (about 30 minutes). Drain and arrange in casserole dish. Add meat. Make cream sauce with butter, flour, milk and seasoning. When thick and smooth, add ¾ of cheese. Stir until melted. Pour sauce over meat and cauliflower. Bake 10 minutes at 350 degrees. Sprinkle with crumbs and remaining cheese and bake 10 minutes more.<br />
<br />
- <i>Edna Oakes </i>Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-5570175300119466922011-11-20T19:41:00.000-08:002011-11-20T19:41:24.202-08:00Whoopie piesThank you to everyone who showed up at The Hutchinson News open house! We appreciate it.<br />
<br />
As a thank you, here is the recipe for whoopie pies with mint buttercream filling from a whoopie pie book by Sarah Billingsley and Amy Treadwill. They are easy and delicious!<br />
<br />
<b>Classic Chocolate Whoopie</b><br />
1 2/3 c. flour<br />
2/3 c. unsweetened cocoa powder<br />
1 1/2 tsp baking soda<br />
1/2 tsp. salt<br />
4 Tbsp. butter at room temperature<br />
1 c. brown sugar<br />
1 large egg<br />
1 tsp. vanilla<br />
1 1/4 c. milk<br />
<br />
Preheat oven to 375 degrees.<br />
Sift the flour, cocoa powder, baking soda and salt. In another bowl, beat together butter, shortening and brown sugar until fluffy and smooth. Add egg and vanilla and beat again.<br />
Add half of the flour mixture and half of the milk into the batter and beat until just incorporated. Scrape down the sides of the bowl and add the rest of the flour mixture and milk, then beat until completely combined.<br />
Drop about 1 Tbsp. of batter onto baking sheets and repeat, spaced at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently.<br />
Remove from oven and let cakes cool for about 5 minutes.<br />
<br />
<b>Mint Buttercream</b><br />
2 c. confectioners' sugar<br />
4 Tbsp. butter<br />
3 Tbsp. heavy cream<br />
2 tsp. vanilla extract<br />
1/2 tsp. mint extract<br />
1/2 tsp. salt<br />
<br />
Beat together confectioners' sugar and the butter until mixture is crumbly. Add heavy cream, vanilla, mint extract and salt and beat until smooth.Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-60054316620625809512011-11-16T13:19:00.000-08:002011-11-16T13:19:56.974-08:00Whoopie for Open HouseHappy (almost) Thanksgiving!<br />
<br />
It seems we need to add that in there, since Thanksgiving seems to be forgotten in the hoopla of Halloween and Christmas. Yet I am guilty of indulging in the Christmas spirit a little too early.<br />
<br />
My tree is up, and yes, I'm already making some Christmas goodies. This year the food might not be my fault, though. I am baking for our Third Thursday Open House at The Hutchinson News. Kids can sit on Santa's lap and their parents can get a behind-the-scenes look at The News. <br />
<br />
<a href="http://1.bp.blogspot.com/-9yOGt0bRa_g/TsQoxlhHgqI/AAAAAAAAA8k/xaEn6OxTsMM/s1600/tree.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-9yOGt0bRa_g/TsQoxlhHgqI/AAAAAAAAA8k/xaEn6OxTsMM/s320/tree.JPG" width="320" /></a>My desk is clean and I have my Charlie Brown Christmas tree set up. Amy Bickel made sure we have enough hot cocoa and cider for everyone who attends.<br />
<br />
A few of us were told to make three dozen cookies to make sure every kid and parent gets a sweet treat as they head through The News.<br />
<br />
If you know me, you'd know that I have a hard time making anything normal. I like to experiment and let people try something new. Hopefully mint-chocolate whoopie pies will do the trick.<br />
<br />
For my birthday, I got a book of Whoopie Pies. I have experimented with the cookies and cremes to see which ones work well together. Half of the chocolate cookies are already made for Thursday's open house. I now need to add the mint creme, complete with small bits of peppermint.<br />
<br />
So come to The News open house if you want to try them. If you can't make it, I'll have the recipe up soon!Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-46650090816816982012011-07-31T14:20:00.000-07:002011-07-31T14:20:10.093-07:00It's hot!There's no denying that it's hot outside. Not just a little, but a lot!<br />
I'm sure I'm not the only one who doesn't want to slave over a hot oven. I want to find a way to stay cooler.<br />
When I was younger, I used to love these hot summer days. My mother would find ways to make delicious treats using the stove as little as possible.<br />
My favorite was a swimmer's seafood salad that she pulled from a U.S. Olympic cookbook. It brings me back to sitting at the table with my brother waiting for our cool treat to arrive.<br />
When I got older, I realized how easy this treat is. I think it's time to make it again...<br />
<br />
<b>Swimmer's Seafood Salad</b><br />
1 package seafood flakes<br />
<b> </b>1/2 c. sliced celery<br />
1/3 c. mayonnaise<br />
2 hard-boiled eggs<br />
2 Tbsp. Sliced green onion<br />
2 tsp. lemon juice<br />
1/2 tsp. dry mustard<br />
<br />
Shred seafood. Mix with celery, mayonnaise, eggs, onion, lemon juice and mustard. Serve with lettuce, sliced whole wheat bread and sliced plum tomatoes if desired. Makes about 4 servings.Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0tag:blogger.com,1999:blog-3258735811856312690.post-1920121906267423372011-06-09T07:58:00.000-07:002011-06-09T07:58:42.428-07:00Starting a blogKristen in the Kitchen airs once a month. I love to watch these chefs cook up something great. Especially when it's one of my favorite dishes at their restaurant.<br />
But once enough doesn't seem nearly enough.<br />
Here is where this blog comes in. I will write about my adventures in the kitchen - good and bad. Expect some mishaps. Expect some fires. It could be a good time.<br />
We will go from making an ordinary egg salad sandwich, to my dad teaching me how to make the perfect meringue - he promised he would!<br />
Feel free to leave comments and suggestions. I love to get feedback from other cooks. If you have a delicious recipe, maybe we'll get you on the show sometime!<br />
So here goes...Kristenhttp://www.blogger.com/profile/13872843713350576322noreply@blogger.com0