Nibbles of Tidbits, a Food Blog

I’d never been much of a Donut person, until I had a warm one when Krispy Cream passed through a few California towns.  I fell in love while driving to the office with a dozen warm Original Glazed Donuts in my car.  I couldn’t wait, had to have one (eating while driving), then two, and dare I say three?  I did, until I tossed half out the window for the birds — It became one half Donut way too many, but LOVE ’em when they’re “HOT Now.”

Inspired by warm Donuts, the Sugar Donut Muffin photos by Cinnamon Spice & Everything Nice, and the ease of baking versus frying compelled me to make them immediately.

These photos aren’t doing the Sugar Donut Muffins justice, but we truly enjoyed them right out of the oven, rolled in lots and lots of Sugar.  They seemed a little cakey and dry the next day, although still a recipe worth keeping.  It’s linked above.

The “Sugar” Donut Muffins were rolled in 3 choices of Sugar, granulated Sugar, Cinnamon & Sugar and Powdered Sugar.  The Cinnamon & Sugar was the favorite. 🙂

Muffins packed TO GO!

I’m excited to tune-in to Digital Happy Hour for the first time — It’s a Live Broadcast that happens from Charlie Palmer at Bloomingdale’s South Coast Plaza each Wednesday between 5:30-7:00pm.  See you there.  They say…

Each week, Executive Chef Amar Santana & Social Filmmaker Sean Saint-Louis host unique celebrity and social media guests as they unwind with cocktails and culinary delights, while discussing the latest trends in food, film, mixology, sports and fashion.  It’s always progressive, always fun and never predictable.  Wherever you are in the world, you’ll be glad you tuned in to The Digital Happy Hour.

You can learn more from Orange County Films.  And previous Charlie Palmer reviews can be viewed here and here.

Note:  Broadcast times and locations vary, thus check the Digital Happy Hour link above for the latest news.  The video player becomes live each Wednesday.

Does your Vodka bottle speak to you?  Perhaps it will, if you spend enough time together.  MEDEA Vodka is being sold as the world’s first interactive, programmable bottle.  It’s a new Dutch Vodka that I haven’t yet tried, but do appreciate the uniqueness of the bottle.  When I get a bottle, I might program it to say — What are you looking at?  Or, take a picture it might last longer, or back-off.  Or something else fun that’s up to 255 characters long.  We’ll see.  🙂

Circa 10+ years ago, I was subscribing to all the popular gourmet cooking magazines — Gourmet, Bon Appétit, Food & Wine, Saveur, Cook’s Illustrated, etc.  And for Christmas my Grandma got me a subscription to Taste of Home.  I hadn’t known of it and remember her saying… “It’s not a fancy gourmet magazine, but I’ve liked it for a long time.”  She was indeed on to something, because it turned out to be one of my favorite magazines too.  My Grandma (now 89) and I have enjoyed many recipes from Taste of Home magazines over the years.  Thanks Grandma.  And now Taste of Home is having a CONTEST you could possibly win.  It’s a Win-Win Contest, as you’ll learn by reading below.

WIN UP TO $20,000 FOR YOUR SCHOOL, PLUS ANOTHER $20,000 FOR YOU!  ENTER THE TASTE OF HOME TEACHERS RECIPE CONTEST PRESENTED BY BOOKS ARE FUN™

Bake sale blockbusters, popular potlucks, teachers’ lounge favorites, fabulous finger foods, delicious desserts, good for you goodies… The stomach often rules the mind at school. Now, Taste of Home, the world’s most popular cooking magazine, and Books are Fun™ have teamed up to put some money where that food goes with the Taste of Home Teachers Recipe Contest.

Books Are Fun will award more than $70,000 in cash and prizes for the best original submitted recipes chosen by the staff at Taste of Home, with $20,000 awarded to BOTH the grand prize winner and the affiliated school.

“Taste of Home is thrilled to work with Books Are Fun to celebrate our teachers and all the wonderful people who help make our schools so special,” said Catherine Cassidy, editor-in-chief of Taste of Home. “We’ve all heard the news stories about budget cuts. This is a chance to do something positive for schools.”

The Taste of Home Teachers Recipe Contest has six categories for submissions: 

• Appetizers & Snacks – Finger foods are always popular in the teachers’ lounge.  Pick the spreads, snack mix, and other savory bites that keep the staff happily munching!
• Soups, Salads and Sides – What recipe do you grab for your potluck?  We’re looking for dishes that travel well and steal the show, like salads and pasta creations among others!
• Entrees – What’s your best main course outside of school?  We want to see your bubbling casseroles, slow-cooked specialties, family-favorite main dishes and even party subs!
• Desserts – Enter everything from cakes and pies to trifles and tortes in this tooth-tingling category!
• Bake Sale – Send us your favorite cookies, cupcakes, bars, brownies, spiced nuts and home-made jams, whatever clears bake-sale tables the quickest!
• Healthy Recipes – Healthy is huge in school these days.  Submit your favorite recipe that is so good, no one ever guesses it’s lower in fat and calories.

 The Taste of Home tasting panel will pick three winners from all of the submissions. The grand prize winner will win $20,000 and $20,000 for the school affiliated with that winner, plus a free one-year subscription to Taste of Home magazine for all paid full-time teachers and staff at the school. The second-place winner will win $10,000, plus $10,000 for the school. Third place will take home $5,000 plus $5,000 for the school. 

Entry forms and rules can be found at www.tasteofhome.com/teacherscontest or www.teacherscontest.booksarefun.com.  Completed entries must be received by 11:59pm (CT) on November 30, 2010.

Learn where to GIVE in Orange County and throughout California during National Food Bank Week and all year long.  Give today for you may need to receive tomorrow.

Tomorrow begins National Food Bank Week (10/09/10 – 10/15/10) — As Orange County Food Examiner, I’ll be posting about what can be done locally to contribute.  Do you have food or time to donate right now?  If local and unsure how to help, the Orange County Food Bank is a good place to start — And Second Harvest Food Bank is another.  More links and information will be reported on Examiner.com.

Although no voting takes place here, you’re cordially invited to peek at my who cares anymore dinner party, a blog post formerly known as the Challenge #3 Luxury Dinner Party in Project Food Blog.  I’m kidding (kinda), I care.  And we did have a nice party, after I drank away my sorrow, just kidding again (mostly kinda).  The links will provide more information about all that.  We’ll continue with the party — I prepared a few Thai dishes, since I’m familiar with the cuisine and dinner guests were not.

I invited my awesome family to partake in the food and since none were familiar with Thai food, this post is really titled Thai One Over On The Family, instead of who cares. 🙂 I know they do.  They’re generally Steak, Seafood and Potato people.  The Potato People — Sounds scary.  Anyway, they were game to try it all.  I didn’t tell them about the Fish Sauce, but used it sparingly just in case.  Busted — They know now.

Since this post is no longer in competition and other stuff needs to get done, it’ll mostly consist of photos, a few words and relevant links.  Hover your cursor over each photo to learn a little more.  We had a great time together, as always.  I appreciate them so much.

Grilling Chicken and Filet Mignon Satay in the backyard on a beautiful day, with the Coconut Peanut Sauce waiting on the sidelines.

They take just minutes to cook, so turn them over quickly, take ’em off the grill and dig in.  The Satay was the family favorite, as expected.

They’re finally ready to dip into the Coconut Peanut Sauce.

Just a few of the ingredients used to prepare our Thai meal, certainly not all.

The Shrimp and Coconut Milk Soup started with defrosting homemade Chicken Stock, Lemongrass, Kaffir Lime Leaves and Galangal.  I’d made this soup many times before, but it’s been a few years.  About 10 years ago, I was working as a Paralegal at a large law firm and we were having a fund raiser for the United Way.  To assist, I offered to prepare ‘any dish’ for the highest bidder.  One law partner paid $750 for a spicy Tom Kha Gai, a variation of the pictured Soup.  Thank God it turned out well and all proceeds went to the United Way.

Wish we could show you the Shrimp in the “Shrimp” and Coconut Milk Soup.  It’s too late now.

The pots were filled and the Lemongrass Tea chilled and ready for guests.  I’m not sure if the above photo can be considered artsy or if it’s just plain blurry!?  If just blurry, I apologize.  Had I still been in the competition, I would’ve taken more photos. 🙂

I also prepared a Vegetable Curry with a bountiful array of fresh Veggies (Baby Bok Choy, Sweet Pea Pods, Yams, Asparagus Tips, Carrots, Potatoes, Cauliflower, Zucchini and Broccoli).

And a Thai Peanut Noodle Salad, Saffron Rice and homemade Mango Lime Sherbet Ice Cream.  I found the BEST Peanut Dressing recipe for the Noodle Salad and coincidentally it’s by another Foodbuzz Featured Publisher.  It’s linked here and definitely a keeper.

The girls at the Thai Dinner Party (l-r) Niece Lexi, Mom, Sister Ami, Niece Bailee and Maggie, the King Charles Cavalier.  The boys were in the den watching football.

Lexi entertaining the crowd, as usual — She’s staring at YOU.

The Mango Lime Sherbet turned out too tart and I even added more sugar than the recipe called for.  Although everyone claimed to love tart flavors, it was pushing it.  My Dad took one bite and handed it back to me with a pucker on his face.

Above is a little sampling for the dog, just kidding — It’s what I had the next day, a Mini-Meal.  For the Satay and Coconut Peanut Sauce, I used a recipe similar to the one linked here.

My Nieces were in charge of the camera most of the time and secretly recorded us on video too many times.  I can’t use that, hahaha.  And I’m not even sure who this is, but it’s funny.  When it’s discovered by its Star, I may need to take it down — Until then, enjoy. 🙂 The only photo of me is the BBQ’ing hands.  I’m okay with that.  Thanks Kids in the Kitchen.

Hurry, hurry, step right up to see the ‘Easiest Belgian Waffles in the World’ (or wannabes).  The pictured Lemon Luxury Waffles were created for another contest, blah, blah, blah — I’m now up against the last hour deadline, thus there’s no time to explain.  See an earlier entry here for more information.  All week I’d been working on recipe creations using Nature’s Pride 100% Whole Wheat Bread and this was a favorite!

They’re named Lemon Luxury Waffles because it’s a luxury that they’re so easy to make and they taste luxurious with Lemon Zest throughout the recipe.  The above is a mixture of 1 Egg, 1 tsp. of Vanilla and Sugar (each) and 1/4 tsp. of Lemon Zest.  It makes 2 – 3 Waffles using Nature’s Pride Bread (cut into the largest circles possible) and a Belgian Waffle Maker. 

The warm Waffles are topped with fresh Whipped Cream (1 Cup) that’s beat with Powdered Sugar (2 -3 tbsp.) and 1/8 tsp. of Lemon Zest (or just a pinch).

If you don’t have a Belgian Waffle Maker, any will do.

Luxury Lemon Waffles are made similar to French Toast, without turning.  Cut the Bread into the largest rounds possible, then dip each into the above mixture before placing rounds on the Waffle Maker.  Cook until done throughout and golden brown.  Plate and top with the Lemon Zest Cream.  Garnish with a slice of Lemon Rind, Mint Leaf, or pretty Lemon Candy of some sort — I didn’t have the time or resources to jazz this one up, thus opted for available Lemon Rind.

I wasn’t sure if this recipe would work, but it did and beautifully — And the Lemon Zest makes it extra special tasting, kinda like old fashioned homemade Ice Cream.  These Lemon Luxury Waffles were terrific.  I hope I covered it all.  If any questions, just ask.

Although I didn’t officially advance to Challenge #3 in Project Food Blog, I prepared a Thai Feast for my family.  I was sad, but might as well have that Dinner Party, eat and DRINK a lot.

My family is so awesome — They gave me the above as the best consolation prize ever and they’re mostly Meat and Potatoes eaters, but graciously tried the entire Thai MENU I’m no longer required to post by tomorrow, as I’m out of the competition. 🙁 But it’s nice to be back on my own time/terms.  I shall enjoy the outdoors instead.

Chicken and Filet Mignon Satay with Peanut Sauce is just one of the dishes on the MENU.  After 24 hours of marination, the Meat was amazing and didn’t even need the Sauce.  We’ll post our “Thai One On With Family Dinner Party” highlights here soon.  Good luck to the remaining 200 contestants — Talent is abound.  I guess I’ll take my one trophy, sit back and watch.  It’ll certainly be interesting to see who wins.

Be sure to make dinner and/or lunch reservations this week in Orange County.  Restaurant Week is happening now through Saturday.  You can learn more about it here.  In celebration, we attended its Kick Off Party at Prego Ristorante in Irvine.

We enjoyed seemingly endless appetizer platters, Coppola Wine, Agave Tequila and Sobieski Wodka (Polish Vodka).  I had not been to Prego in years.  The service and food was as good as I remember.  We didn’t fall in love with the Kick Off Party appetizers, but our subsequent Three Course Meal for $30 was fantastic.

All were on stand by ready to serve food and drinks — Love that!

I enjoyed the Coppola Wine, while my guest had the Wodka.

As soon as one appetizer platter ran out, Prego staff brought out another.

Jill-FM Radio (92.7) DJ was playing great tunes for the crowd. 

Important people were being interviewed — I don’t know who.  It was a Sunday and I don’t get paid to know, hahaha.  The dining room is beautiful at Prego and the bar is larger than it used to be.  The dessert cart is also pictured below.

After the party, we took pleasure in Prego’s Three Course Meal, which includes a Glass of Wine.  It’s an amazing deal for $30.  And I was thrilled to see Carpaccio Cipriani as an option for the First Course.  I was sold on that alone. 

For the Second Course I had Risotto Mare with Arborio Rice, Shrimp, Scallops, Manila Clams and Black Mussels, and my friend had Costata Di Bue, a Mesquite Grilled Rib Eye Steak with Potatoes and Sauteed Vegetables.  Both meals were excellent, especially the Rib Eye and the Sauce that tops it.  Unfortunately the photo didn’t do it justice, thus it’s not posted.

And dessert includes a choice between Tiramisu and Torta Di Limone.  We got one of each.

We love Orange County Restaurant Week FOOD and prices — As previously mentioned, it’s the best time to dine out in the OC.  Eat now before it ends.

Join OC Foodies to stay on top of the latest Orange County food and restaurant news.

Vote for Nibbles of Tidbits HERE.  My entry and recipe for Moroccan Kefta with Eggs and Tomatoes is linked HERE.  Much thanks for your time and vote!  I truly appreciate it and HOPE to advance to Challenge #3, since my Luxury Dinner Party is currently under construction and ready to be hosted this Friday.  You’re cordially invited to view the report and photographs this Sunday — Hopefully they’ll be official.  Good luck to all.

The challenge continues in Morocco, where I’ve mentally traveled the past few days.  As a lucky contender still kicking my way through Project Food Blog, I’m now asked to “tackle a classic dish from another culture” that’s “outside [my] comfort zone” — I can’t wait!  I’m excited to advance to Challenge #2.  Thank you judges, voters, God, family and friends.

During international cookbook immersion, a spark ignited for Kefta with Eggs and Tomato.  I had sought to find a dish we really wanted to eat, one that had unique ingredients, yet not a ridiculous amount, and one that didn’t take too long to make, and it had to be colorful — I initially thought about Rogan Josh, but it didn’t pass the color test.  Another time for that.  Selecting an “ethnic classic” I wasn’t familiar with led me on a journey, as the prompt likely intended.  Before understanding my chosen dish, I thought I’d be dining in the Middle East, then came to realize that I’d actually be in North Africa, most specifically Morocco having the pictured Kefta with Eggs and Tomato for supper with Moroccan friends.  It’s also a classic brunch dish and it’s served as a snack at bus and train stations in between both destinations.

Kefta with Eggs and Tomato (with Ras El Hanout) is pin-pointedly Moroccan and satisfies all self-imposed and set standards of this challenge.  What’s Ras El Hanout?  Last week I had no clue and I’m still not sure how to pronounce it, but now know what it is.  After calling all over town to purchase it off the shelf, I learned one jar was available 40 miles away.  At that moment I realized that it wasn’t necessary to drive there, since [it] is a somewhat subjective spice — Meaning Ras El Hanout is not one spice.  It’s sold in countless spice variations. 

In Arabic, Ras El Hanout means “top of the shop” and refers to the best spices a seller has to offer.  It usually contains no less than a dozen spices and sometimes up to a hundred.  It’s also believed to be an aphrodisiac.  Does it mean that each Ras El Hanout combination magically morphs into an aphrodisiac?  I’m not sure about that, but it’s fun to wonder about.  Since I had all ingredients on hand, I made my own Ras El Hanout to find out.  I found several recipes on the web and chose one that sounded best to me.  I halved the recipe and added two ingredients that were common in similar recipes.  Nibbles of Tidbits’ Ras El Hanout Recipe is posted here:

1 Teaspoon of Cumin
1 Teaspoon of Ginger
1 Teaspoon of Turmeric
1 Teaspoon of Kosher Salt
1 Teaspoon of Black Pepper
1/2 Teaspoon of Allspice
1/2 Teaspoon of Coriander
1/2 Teaspoon of Red Pepper
1/2 Teaspoon of Saffron Threads
1/2 Teaspoon of Cardamom
1/4 Teaspoon of Cloves
1/8 Teaspoon of Nutmeg
1 1/2 Teaspoons of Cinnamon

Toast and grind spices if whole, then combine all and keep in an airtight container.  I reused a saved spice jar and slapped a new label over it. 

Kefta is basically ground meat, most commonly Lamb and/or Beef that’s mixed with a variety of herbs and spices — It’s then formed into balls, sticks or loaves, and grilled, fried or baked, etc.  The recipe made here is based on one from The African and Middle Eastern Cookbook (pg. 103).  I stayed true to authenticity, yet made it a little tastier by caramelizing the Onions before adding them to the Meatball mixture, and easier by baking them instead of frying ’em.  In addition, I added Garlic, as seen in many Moroccan Kefta recipes, and I used fresh Tomatoes instead of canned.  Nibbles of Tidbits’ Kefta with Eggs and Tomato Recipe is posted here:

1 lb. of Ground Lamb
1 small chopped Sweet Onion
1 Cup of Bread Crumbs
4 – 5 Eggs
1 large minced Garlic Clove
6 large fresh chopped Tomatoes
2 + 1 Teaspoon(s) of Ras El Hanout
1/4 Cup of chopped fresh Cilantro
1/2 Cup of Water* (1/4 + 1/4)
Flat Leaf Parsley (chopped), a little for Sauce and garnish
Salt and freshly ground Pepper
Olive Oil for baking sheet and Onion sauté

Sauté Onion until caramelized.  Add Garlic, cook two minutes longer and set aside.  Combine the Lamb, Bread Crumbs, 1 Egg, Ras El Hanout (2 tsps.), Onions and Garlic, Cilantro and S & P.  Mix together well, then add Water, 1/4 cup at a time until incorporated.  Form into medium sized Meatballs and bake in a preheated 400° oven for 25 – 30 minutes.  

* Adding Water or Milk to a Meatball recipe lightens them up, whereas they cut like butta.  There’s no reason for a Meatball to be tough, unless you’re a biker named One Tough Meatball.

To make the Sauce, combine the Tomatoes, Sugar, reserved Ras El Hanout (1 tsp.) and a handful of Flat Leaf Parsley.  Simmer until reduced, then add the baked Meatballs to the Sauce.  Form 3 – 4 wells for the Eggs.  Crack ’em directly into the skillet, cover and cook until Eggs are set.  Serve straight from the skillet with Crusty Bread.

For continued authenticity, we served the Kefta with Sweet Mint Green Tea, Orange Juice and Olives, popular beverages and a snack in Morocco.  I properly mixed the Tea too.

Kefta with Eggs and Tomato turned out to be a flavorful, hearty and beautiful dish.  For this challenge, I read 15 – 20 recipes to create an adaptation that kept the dish authentic, yet made it easier to prepare and better to eat.  I can’t help it — It’s all I know. 🙂

Could this post be worthy of (1) of your (200) votes?  I hope so!  I’m exhausted, yet still wanting to line up standby guests for the Discovery Dinner Party, in the event there’s reason to celebrate.  My brain is on the last flight back from Morocco.

You may VOTE FOR ME here.

I made it through!  How exciting.  Thanks to those who voted for me during Challenge #1 of Project Food Blog.  I’m now one of (400) competing in Challenge #2, whereas the task is to prepare an “ethnic classic” dish that’s out of my comfort zone.  Cool.  I’m working on it and shall be eating it soon, as it’s necessary since the deadline is in two days.  It seems I’ve joined a fast marathon — Be careful what you ask for, you just might get it.  Overall, it’s a good thing and I have a fantastic recipe selected that’s due here shortly.  Hope it’s as good as it sounds.  We’ll see.

These quick appetizers were inspired by BusyMOM at the Easy Appetizers blog — They caught my eye as a “Top 9” on Foodbuzz, because they looked so nice.  And since I happened to have all ingredients on hand, I made ’em the same day.  Mine differ in that they aren’t as pretty, Yellow Bell Peppers were added and the Asparagus wasn’t cut lengthwise, since they were too skinny.  Aside from their look, the combination of all (Toasted Crostini, Goat Cheese, Asparagus and Yellow Bell Pepper with Olive Oil and S & P) tasted good.  We’d make them again to hopefully swap the above photo for a better one.  They’re fast, easy and tasty.

Happy Fall, Autumn, Fall Equinox and happy days to you — The Fall Food Fashions (Soups, Pies, Stews, Turkeys, Casseroles, Roasts, Cakes, Puddings and bottomless holiday goodies) should start surfacing.  Farewell to Summer for now.  It’s time to dig into the comfort food, even though it sometimes seems like Summer all year long here in Southern California.  And it does rain on occasion despite the song. 🙂 Cheers to the new season!

As Orange County Food Examiner, I just posted details and links regarding Orange County Restaurant Week, which starts (again) this Sunday, September 26th.  It’s always the best time to dine out in the OC.  You get more food for less money.

* The pictured Sizzlin Blue Crab Cakes are from Ruth’s Chris Steak House, an Orange County Restaurant Week participant.

Regarding politics I usually preach the importance of voting.  You can’t complain if you don’t vote, I say.  In this instance, I cannot compel voting solely for the benefit of me.  I don’t like to bug.  However, if you’d like to take a minute to log on to Foodbuzz, you can vote for me here in the Project Food Blog Competition.  It can be a win-win.  If looking for recipes, enticing food photos and content, there will be voter satisfaction and potential advancement for me.  Challenge #1 voting commences at 6AM on 09/20/10 and remains open until 6PM on 09/23/10.  400 Winners (of 1,890) will be announced at 12PM on 09/24/10 — All will advance to Challenge #2, where the competition will be cut in half.  Wish us luck and vote if you like. 🙂

Ready, Set, Blog!  It’s time for the first of (10) Challenges developed by Foodbuzz for Project Food Blog, a friendly contest amongst hundreds of talented Featured Publishers to determine the Next Project Food Blog Star.  What an honor that would be!  Oh, $10,000 is the PRIZE too.  Hello.  In Challenge #1 contestants will be put in a colander to see if they make it through to become (1) of (400) selected from (1,850+).  Each challenge eliminates more, until I’m left.  Here the judges want to know WHY I have what it takes to be “the one” and WHAT makes Nibbles of Tidbits unique and sets it apart from other food blog brands.  Good questions.  I hope to answer them clearly here in words and photos.

More about me and WHY I have what it takes to be the Next Food Blog Star*.

Although pictured in my Contestant Profile with my Rocky Mountain Orange Cream Pie at the Fair, I’d opt for Foie Gras in a minute.  And after reserving a slice of the Pie for later, I’d want to smash it in a friend’s face for a laugh, fully deserving retaliation.  If you dish it out, you’ve got to eat it.  Overall, I’m sweet, savory and spicy, and rarely make the same dish twice.  I’ve cooked my way through various classics — Lobster Thermidor, Beef Wellington, Coq au Vin and countless others.  And I’ve explored foods from a number of cultures — Thai, Indian, Greek, etc.  I love to experiment and keen on purchasing ingredients I’ve never tasted and/or used before.  It’s almost as fun as Christmas to determine what to make with them.  Experimentation is how I discovered Parsnips (White Carrots) so long ago and I still can’t believe most I ask haven’t tried them.  I want to taste almost everything.  Too many Americans are missing out by not sampling different things.

More reasons WHY… I’ve been lucky enough to win several ribbons in the Orange County Fair’s Culinary Arts Competitions.  I also won a contest sponsored by Milk, whereas my recipe (Fennel-Cannellini Soup) and photo appeared in Gourmet and Bon Appétit Magazines sporting a Milk Moustache.  I won the Grand Prize in the Soup category.  And another recipe creation (Angel Cake Soufflé) was endorsed by Better Homes and Gardens Test Kitchen.  Family and friends call me with their food related questions and I love answering them.

Equal to my passion for cooking, I’d opt to eat out day and night until tiring of it.  I haven’t yet tired, but my wallet does.  The restaurant options are limitless.  Dining out is instant gratification, as it provides diverse food quickly, without having to do the dishes.  One of the finest meals out caused me to melt down my chair in excitement with every bite — I was under the table by the end of the meal.  Maybe it was the Wine.

Utilizing all I’ve learned with a fine palate, I like to uncover (by taste) what’s in a memorable restaurant dish to possibly re-create it at home.  I’ve been successful with a few favorites — One example is linked and others can be found in the ‘Copycat Recipes‘ category.  And finally with respect to WHY I have what it takes, I write as the Orange County Food Examiner on Examiner.com and for others as needed by way of I Need Text Co.  I tell people that starting my blog is one of the best things I’ve done, since I walk and talk FOOD all day long anyway.  It’s truly meant to be that I’m here right now.  Cheers.

* I’m not sure about the “Star” part of the title — I’m most interested in the “Project Food Blog” part, because I love FOOD (the true Star), eating, photography, blogging**, cooking, writing and a good old-fashioned competition.

** Are there better words than blog, blogger and blogging?  The terms are just so… not cool sounding.  I guess it’s too late now.

WHAT makes my blog (Nibbles of Tidbits) unique?  And what sets it apart from other food blog brands?

Nibbles of Tidbits is about the GOOD, the BAD & the FUNNY regarding FOOD — From Yikes to Ooo La La, as the heading states.  Having cooked like a maniac for twenty plus years, I’ve learned that some dishes turn out great and others turn out like crap.  And some published recipes and flavor combinations work and others are just plain wrong.  I report about it all.  Since I’ve fine-tuned my cooking skills over time, most meals turn out GOOD, and I’ve come to realize that the BAD can also be FUNNY.  Photos posted for this first challenge represent the good, bad and funny (GBF) regarding food and drinks.

Nibbles of Tidbits is FOOD without limitations — Thank God since I want to experience all aspects of it, especially that from the earth, food events, restaurants, product testing and comparison, easy recipe creation, unique ingredients, copycat recipe development, cooking shortcuts, special finds and all things interesting.  I sometimes find pleasure in fast food and frozen meals, but feel most excellent at a gourmet (non-stuffy) dining establishment with a glass of Wine in hand.  All is reported about with helpful and entertaining insight.

I’m a snob for freshness, quality and value and want to get what I pay for.  Don’t gouge me with inferiority and all should be good — I prefer not to write bad things, but truth is king.  With a few exceptions, I’ve posted daily for almost 2 1/2 years and challenges include… Taking photos before digging in, measuring ingredients before adding them to creations, and presentation (mine looks too elementary school sometimes).  Nibbles of Tidbits is unique for the reasons mentioned herein and we’re (I’m) excited to encounter more, eat well and laugh along the way.

See my Project Food Blog Contestant Profile linked below — MAKE ME YOUR BABY.  I’ll make you proud! 🙂

Although the pictured isn’t truly a Trifle, since no Sponge Cake, Custard or Fruit Juice is used, and not technically a Parfait, since no Ice Cream or Granola is included, we’re still calling it a Cinnamon & Sugar Toast Breakfast Trifle.  It’s simple to make and the second recipe created for entry in Nature’s Pride Bread Ambassadorship program.  Nibbles of Tidbits’ first recipe submission for Florentine Surprise Eggs & Toast is linked here.  Both are delicious and thus hope one sends me to the Foodbuzz Blogger Festival in style.  We’ll see.  If not, we’d still make ’em again.

Cinnamon & Sugar Toast Breakfast Trifle
Recipe Ingredients, Instructions & Tips:

* Nature’s Pride 100% Whole Wheat Bread * Cinnamon * Sugar * Butter *Yogurt * Fruit

Butter one slice of Wheat Bread per person, then sprinkle each with Cinnamon and Sugar and cut into squares as shown above.  Toss all in a large baggie with a little more Cinnamon and Sugar to liberally coat all sides.  Bake all in the oven (or toaster oven) at 300° until golden brown (10 – 15 minutes).  Be careful not to burn ’em, like the first batch I made.  Once the Cinnamon and Sugar Croutons are prepared, you can build the pseudo-Trifle using your favorite Yogurt and Fruit.  The above Cinnamon & Sugar Toast Breakfast Trifle started with a layer of Cinnamon and Sugar Croutons followed by a layer of fresh Blueberries, then Raspberry Yogurt (repeat ending with Yogurt on top).  It was then garnished with a fresh, fanned Strawberry and a few choice Croutons.  Any combination of Yogurt and Fruit may be used.

We made another (above) using alternating layers of fresh Blueberries and Strawberries with Vanilla Yogurt in between and it was just as good.  They are easy to make and a terrific way to enjoy your morning Toast, Yogurt and Fruit.  Measurements aren’t provided, since it depends on the serving glass size — Generally each should receive one slice of Bread and roughly six ounces of Yogurt, along with the Cinnamon and Sugar Croutons and the freshest Fruit available at the time.  Add just enough Cinnamon and Sugar to adhere to the Bread squares before baking.

09/19/10 Update: It appears this recipe won’t be securing me a spot as Ambassador, since I just saw a similar recipe published by Nature’s Pride a year earlier than this one — I guess it’s a pretty simple assumption.  I have a better idea to be posted soon.

Happily I’ve never had a bad meal at Benihana — The restaurant chain opened more than 40 years ago.  I’ve dined at several locations across the states and haven’t left any without a smile on my face.  The food is always fresh, cooked perfectly and it’s fun to watch it happen.  And if you join The Chef’s Table, you’ll receive a complimentary meal during the month of your birthday, a $30 value.  It’s a great deal.  If you have a birthday coming up, join now.

This visit we ordered the Land ‘N Sea, which includes Benihana’s Onion Soup and Salad, a Hibachi Shrimp appetizer, Zucchini and Onions, steamed or fried Rice, Ice Cream and Green Tea, as like most meals.  The Land ‘N Sea also consists of Filet Mignon and Sea Scallops that are grilled with Lemon and Butter.  Everything tasted fantastic and the cooking show was entertaining as usual, especially when our chef missed catching an Egg that fell and cracked on the floor — It happens.  Unfortunately that photo turned out blurry.

These photos were taken at Benihana’s Newport Beach restaurant.  We recommend Chef Roberto, who is pretty darn funny and talented.  The service seems extra good at this location.  Management was walking around making sure everyone was happy and satisfied.

Chef Roberto made a heart out of the Fried Rice and a volcano out of the Onions.

Our Filet Mignon and Sea Scallops were perfectly cooked, as usual.

Keep it coming — We’re always stuffed on the way out and have leftovers for the next day.

Although we’ve enjoyed countless meals at Benihana, this is Nibbles of Tidbits’ first report.

We celebrated a couple birthdays at our table, thus appreciated the complimentary photo, beautifully carved Pineapple and song.  Chef’s Table birthday meals are honored without a hitch — Just bring in the printed voucher with an ID and you may redeem it anytime during the month of your birthday.  It’s a terrific deal.

I’m advised that National Chicken Day is Wednesday, September 15th — Although there are plenty of places to find Chicken, El Pollo Loco is one of the best and this year they celebrate 30 years of flame-grilled perfection.  I’ve been going there since day one and have yet to find another “fast food” Chicken I like better.  To include guests in on their anniversary celebration, El Pollo Loco is offering daily coupons that can be downloaded directly from their website.  Guests who visit El Pollo Loco on National Chicken Day with their printed coupon will receive a FREE piece of citrus-marinated, flame-grilled Chicken (leg or thigh), warm Tortillas and fresh Salsa.  No purchase is required.  Print your coupon and mark your calendar.  I did.

I’ve always wanted to make Heart Shaped Eggs & Toast and just learned that it’s hard to get the Egg Yolk to perch in the center of the Bread — It tends to settle in one curve of the heart or the other.  Oh well, does it matter?  I think so, since the results look more spooky than romantic.  Did the freshly ground Pepper land perfectly to form eyeballs?  No, they’re fun props once employed for another project.  It’s funny how they instantly bring things to life. 🙂

I used Nature’s Pride 100% Whole Wheat Bread and large fresh (recall proof) Eggs.  To view other Nature’s Pride Bread recipes and info, check out this link.  Should the above be made again for Valentine’s Day or Halloween?  I wonder what Rorschach would say?

I concur with the message in this video by the Bulk is Green Council.  You can save time and money buying certain items in the bulk aisle, rather than elsewhere scattered throughout the store.  I recently experienced its benefits at Henry’s Farmers Market — A great store for bulk.

Above is just a sliver of Henry’s bulk foods selection — Don’t forget to write the item number on each tag / bag sealer, so the checker will know how to ring it up.  Many items look the same, especially the powdered goods.  It can be a fair amount of writing if you get a variety.  This day we tried a little of a lot (about 15 items).  It was entertaining and we did see that money can be saved when needing a little or a lot of certain things.

I’m advised that it’s National Bulk Foods Day on October 23rd — Hhhmmm, it seems there’s a day for everything now.  Did you know it’s National Nibbles of Tidbits Day on December 3rd?  It is!  Until then, buy from the bulk foods aisle.