Food Stylist for a day

Friday, October 29, 2010

Hi Everyone, Today October 29th, 2010, I got to be a food stylist for a day, (hopeful more). It all started when I answered an ad on Craigslist for a Chef Position. I got a call the next day to come in on Friday (today). What fun we all had (there where 3 of us ). We sat and talked about our culinary background for the first 45 minutes, then we where asked to put a spin on our favorite sandwich. I choose to do a Monte Cristo on a wrap style sandwich with the raspberry preserves, and they liked that. Then we were asked to do a spin on a Angus beef style sandwich, I did mine with Blue cheese, on a sour dough onion roll, they liked that as well.
Then we moved into the kitchen so show off our skills. I first made a pizza with sauteed onions, Prosciutto, fresh Parmesan cheese,mozzarella cheese and a dash of nutmeg on top. It looked & tasted wonderful. Then I was asked to make some fudge, I made a white chocolate and raspberry fudge. Wow was it awesome. Then I made a Lemon & raspberry pound cake, and guess what ? They also liked that ! I really could do this for the rest of my life ! I would died a very happy woman ! It was a blast, getting paid for something that I really loved doing. Wish me luck ♥♥♥ Below are some shots of my photo shoot today! Please feel free to subscribe and post your comments below :)

Potato Cheese Soup

Wednesday, October 27, 2010

It is that time of year here in the windy city of Chicago, and it time to think about soups. Here is one of my favorites. Enjoy.....

Rich-as-can-be Potato Cheese Soup is a classic restaurant favorite that we can easily simmer on our stovetop. With a stick-to-your ribs thick and hearty potato soup like this, it’s easy to ladle up a satisfying meal chock-full of comfort.
Serves: 4
Cooking Time: 25 min


2 tablespoons butter

1 celery stalk, finely diced

1 small onion, finely diced

1 3/4 cups ready-to-serve chicken broth

3 large potatoes, peeled and diced

2 teaspoons white vinegar

3 tablespoons all-purpose flour

2 1/2 cups milk

1/4 teaspoon salt

1 teaspoon black pepper

2 cups (8 ounces) shredded Cheddar cheese


1.In a soup pot, melt butter over medium-high heat. Add celery and onion and sauté 5 to 7 minutes, or until tender.
2.Add chicken broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender.

3.Add flour, milk, salt, and pepper; cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted. Serve immediately.

Serving Tip:To serve this restaurant-style, top with bacon bits, sliced scallions, and additional shredded cheese.

Cheese Ball Goblin

Thursday, October 14, 2010


2 (8-ounce) packages cream cheese, room temperature, plus 2 (8-ounce) packages whipped cream cheese

4 tablespoons butter, room temperature

1 tablespoon milk

2 cups shredded mixed cheeses, such as cheeses for tacos

Green food coloring

2 large tortilla chips

1 whole pepperoncini pepper

2 pimiento-stuffed olives

1 bell pepper, cut 2 thin strips and 6 small triangles

6 pitted green olives

20 small carrot sticks

3 cups shredded red cabbage


Assorted crackers

Assorted vegetables


Place 2 packages of cream cheese, butter, and milk in a mixing bowl, scraping down the sides of the bowl a few times. Beat with an electric mixer until smooth and combined. Add the shredded cheese and mix until well combined. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 4 hours, or up to 24 hours.

Remove the chilled cheese mixture from the refrigerator. Place the mixture on a piece of waxed paper and form the cheese ball into a head-like shape. Place 3 pieces of waxed paper around the edges of a serving plate, leaving open space in the center. Place the cheese in the center of the platter so some of it is right on the platter, but the edges are on the waxed paper. This will ensure that the platter does not get dirty while you make your goblin.

In a medium bowl, stir the remaining softened cream cheese until totally smooth. With a spatula, spread the whipped cream cheese over the head. It's O.K. if it's not totally smooth - this will give your goblin spooky skin.

Place a few drops of green food coloring in a small bowl. Add 1 tablespoon of water and mix well. With a pastry brush, paint the tortilla chips with the food coloring until they are the desired color. Set aside to dry for a few minutes.

Once the chips are dry, press them into the sides of the cheese ball to form ears. Skewer the pepperoncini with a toothpick and then attach it to the center of the head to make a nose. Press the pimiento-stuffed olives into the head to form eyes. Use the 2 red bell pepper strips to make eyebrows. Take the pepper triangles and insert them into the holes in the pitted green olives. The green olives will serve as toes, and the red pepper strips will be scary toenails. Once the olives are assembled, press them into the bottom of the head to form the toes.

Press the carrot sticks into the head to form teeth. Leave them sticking out a bit to make scary teeth. It's O.K. if your carrot sticks are different lengths and thicknesses. Hold the head onto the platter with a spatula and gently pull away the waxed paper. Finally, press the cabbage into the top of the head to make hair.

Serve with crackers and assorted vegetables.

Chocolate-Dipped Frozen Bananas

I hope your family like this as much as mine does....


8 medium bananas, peeled

8 wooden popsicle sticks

32 ounces semisweet chocolate, chopped or chips

4 tablespoons unsalted butter

Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toastedor untoated coconut .

Line a sheet pan with partchment paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.

Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.

Once frozen, store the bananas in an airtight container.

Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

Stove top Mac & Cheese

Welcome back dear readers. I have got an amazing new recipe for you to try. I hope your family likes this as much as mine does. Your comments are always welcome.

Preparation Time: 10 minutes

Cook Time: 13 minutes

3 Cups Elbow Macaroni

1 cup prepared light Alfredo sauce

2 cups shredded reduced fat Cheddar Cheese or part-skim mozzarella cheese or a combination

1/4cup Parmesan cheese

1/2 cup skim milk

Salt & pepper to taste
1.Cook pasta according to package directions. Drain and return to pan; remove from heat.

2.Immediately add Alfredo sauce, cheese's and milk to pasta; stir constantly until cheese is melted. Add additional milk if necessary for desired consistency. Serve immediately.

Stir-ins: Cooked chicken, turkey, ham cubes, hot dog pieces, meatballs, cooked chicken or turkey sausage, cooked broccoli florets, green peas, chopped tomato or halved cherry tomatoes.

Makes 6 servings.
Nutrition information (1/6 of recipe): 412 calories; 21 g protein; 14 g digestible carbohydrates*; 14 g total fat; 8 g saturated fat; 47 mg cholesterol; 945 mg sodium; 6 g total dietary fiber.

White Chocolate Covered Pretzels

Saturday, October 2, 2010

6 (1 ounce) squares white chocolate
1  package pretzels Logs

1/4 cup Halloween candy sprinkles (optional)


1.Melt white chocolate in the top of a double boiler, stirring constantly.

2.Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.

3.Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

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