The 60-Second Food Schmooze

Here’s the best grownup and kid dessert on the planet…chocolate-filled biscuit dough roll-ups. Unwrap a package of refrigerated Crescent rolls. Smear every triangle with chocolate sauce and sprinkle on crumbled salty pretzel sticks. Roll ‘em up and bake according to package directions. So fun and so good. The post Crescent Roll Chocolate Pretzel Bites appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Cooking cherry tomatoes in butter and olive oil is so quick and easy, and the warm blistered beauties make a fantastic side-dish with anything. Melt 2 tablespoons of butter and 1/8th of a cup of olive oil in a heavy skillet on low. Add 3 pints of rinsed whole cherry tomatoes to the pan, crank the heat to high. Don’t overcook them. About five minutes is good. Sprinkle on salt, pepper, and chopped fresh or dried basil. Everybody loves them. Photo: Pixabay.com The post Faith’s Stovetop Cherry Tomatoes in Butter and Olive Oil appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

I call this the disappearing appetizer…Buffalo Chicken Crescent Biscuit Roll-Ups. In a bowl, mix together finely diced rotisserie chicken meat, Frank’s Hot Sauce, a little melted butter, and a sprinkle of crumbled blue cheese. Unroll the tube of Crescent roll triangles. Smear on some of the mixture and roll up each crescent from the wide end to the tip. Put the rolls on a sprayed sheet pan and bake them according to package directions. These easy apps also make the perfect midnight snack. The post Faith’s Buffalo Chicken Crescent Biscuit Roll-Ups appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Want to make a delicious red sauce with just three ingredients? Toss a chopped onion into a saucepan with a can of chopped tomatoes and a combination of olive oil and butter. Simmer it on low for 45 minutes. It’s fantastic. (Thank you Food 52, for the inspiration.) I put my sauce on rice, but you can use it on pasta, of course, or as the saucy element in chicken cacciatore, in a stuffed-pepper mix, or in a thousand different dishes. The post Easiest 3-Ingredient Tomato Sauce appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Healthy dips make good sense, as long as they’re really delicious with chips or veggies. Here’s one I love: White Bean Pesto Dip with Preserved Lemons. Drain and rinse two cans of white beans. Whip until creamy in a food processor. Stir in some store-bought pesto to taste and 1 tablespoon of finely diced preserved lemon or lemon juice. Finish it with a drizzle of extra virgin olive oil. Photo: Pixabay.com The post Faith’s Easy White Bean Pesto Dip appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

So what do Americans love to eat in January? Let’s brain-storm. Saveur magazine says rum-soaked broiled grapefruit. (That must be for retired people.) In the U.K., one popular site says Leek and Gruyere Gratin, which sounds delicious. And since I want it to be calorie-sensible on weeknights, I’m all about hearty stews packed with vegetables, meat or fish, and interesting international flavors, like African Peanut Stew; Chili with Tofu and Butternut Squash, and Slow Cooker Black Bean Enchiladas. Make it calorie-friendly and lovable in January. The post Calorie-Friendly Meals in January appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Here’s how to make a lower-fat and crispy duck breast the easy way. Use a sharp knife to score the duck breast skin in a cross-hatch pattern, trying not to slice the meat underneath. Cook the breast skin-side down in a cast iron skillet on medium heat, until the fat has melted off and the skin has become golden brown and crispy. Place the skillet in a pre-heated 400 degree oven for 15 minutes or until the inside meat is cooked to medium. Slice the breast and serve with sides or over salad. The post Easy Crispy Duck Breast appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Save those orange rinds. There’s a thing that people do in the south of France, and I love it. When you peel an orange, save that peel and tie it to a little string and hang it over your kitchen sink. Let the peel dry out until it’s brittle, and then grate it. Grate it over a beef stew, into a tea, on top of ice cream or cocktails. You can do the same thing with lemon peels. It’s a little bit of the south of France in your own kitchen. Photo: Pixabay.com The post Grate Dried Orange Peels Over Beef Stew, Tea and More appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Want everyone in the house to look forward to breakfast? Make easy Bacon, Tomato and Cheese Egg Muffins. In a large measuring cup beat together 6 eggs, 1/4 cup of crisp chopped bacon, 1/4 cup of shredded cheddar cheese, a dash of garlic powder, and diced tomatoes. Hit a 6-cup muffin tin with non-stick spray and pour the beaten egg mixture so that each cup is half-filled. Bake the muffins at 350 degrees for about 20 minutes. The “muffins” last three days in the fridge or freeze them and microwave them frozen on busy mornings. The post Bacon, Tomato & Cheese Egg Muffins appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

A juicy piece of baked salmon with crispy browned Panko breadcrumbs on top. Heat the oven to 425°. Brown Panko crumbs, constantly stirring, in a dry skillet. Coat the fillets with a mixture of Dijon mustard and olive oil. Press the browned crumbs on top of the mustard so they stick.  Bake them for about ten minutes. Crispy with every bite. Photo: Sandor Weisz/Flickr, creative commons The post Crispy Panko-Crusted Salmon appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Picture this…a meatloaf wrapped in buttery puff pastry. Make your favorite meatloaf, put down a sheet of supermarket puff pastry, place the meatloaf in the center, and wrap it like it’s a gift package. Brush it with melted butter and bake it at 350 degrees for 30 minutes, wrapped in foil, and another 30 minutes with the foil removed. When the puff pastry is golden brown, it’s done, or use a meat thermometer to check for doneness. I slice mine and serve it with a hearty salad. They’re going to want seconds. Photo: Rafel Miro/Flickr, creative commons The post Faith’s Meatloaf Wrapped in Puff Pastry appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

What a great way to wake everybody up the morning after any holiday. Make melted ice cream French toast. I like egg-rich Häagen-Dazs® vanilla. Melt a pint in a saucepan over the lowest heat, but no boiling. Heat a non-stick skillet on medium. Dip your favorite bread slices into the melted ice cream, then right into the skillet they go. Brown the bread until golden on both sides. Serve them with maple syrup and soft butter. Grandparents, the kids will love you forever. Or, if it’s a grown-up brunch, wow, Manhattans are perfect with ice cream French toast. The post Dreamy, Easy Melted Ice Cream French Toast appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

How about dazzling your morning guests with plate-sized crispy potato latkes, each topped with two fried eggs! Google any latke recipe (or use this one we like). You’ll need shredded potatoes, diced onion, baking powder, and an egg. When it’s all in the bowl, as instructed, you cover the entire bottom of a cast iron skillet with a thin layer of the mixture. To that mixture I add bits of shredded prosciutto or diced cooked chorizo. Keep the cooked latkes warm in a low oven while you fry the eggs. Two eggs atop each giant crispy latke. You realize this is how brunch is served in heaven, or the morning after holiday meals. Photo: Pixabay.com The post Big Crispy Potato Latkes Topped with Fried Eggs appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Savory crepes are coming, starting now. I saw the Italian master Nicola Savino make crepes on my recent food and wine tour through Puglia. Think pancakes only thinner. All you need is corn flour, milk, eggs, and cornstarch. Pour a thin layer of batter across an entire skillet. When it’s flipped and done, fill with diced ham and cheese. Roll ‘em like cigars and brown the outside of the rolled crepes in the skillet. Staggeringly delicious. Photo: Pixabay.com The post Crazy Good Crepes as a Main Meal appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

One of my new favorite things to do? Use my waffle iron to make food crispy, a texture I adore. Picture those cinnamon buns in a tube at the supermarket—put them in your waffle iron. Omelettes get crazy crispy in the waffle iron, so do grated potatoes, and leftover mashed potatoes are phenomenal. Even folding a pizza slice in half and waffle ironing it turns it into a crispy calzone. Go on, try stuff! Hash brown waffle photo: Stacina/Flickr, creative commons The post Crisp Your Food in a Waffle Iron appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.