Shefzilla Baby!!!!!!!!!!!!!!!

So, a few weeks ago my other half tells me about this cookbook that he was going to get for me by Chef Stewart Woodman (former owner of Heidi's in Minneapolis). I was so excited because I had heard some great things about him, his wife/partner and his cooking. I promised myself that during my break from school I would take the time to try a few of the recipes in the book. I have read it from cover to cover and I love it!

 I was like a kid in a candy store when my sweetie walked up to me today with a second copy autographed with a personal message from "Shefzilla" himself wishing me the best of luck with my culinary career!!!!! How cool!!!! Who knows if I will ever get to meet him in person but, its always nice to know that he was nice enough to take the time to converse and sign my book.

Thanks Sweetie for my gift and Thanks Chef Woodman!!!!!!!!

I hope to meet you one day!!!!!!!!!!!!!!!!!

MasterChef Classes

I had the opportunity to assist our Executive Chef of Le Cordon Bleu with teaching a MasterChef class. The classes are based of off the TV show MasterChef. Just wanted to share some information with you. I will be assisting with another class on March 24th. I am providing a link with some information. Who knows if you come I may be at your table giving you some great tips I've learned. Check it out. It's a blast!!!!!!!

New MasterChef Cooking Classes, taught by Le Cordon Bleu Chefs

MasterChef Cooking Classes, taught by Le Cordon Bleu Chefs bring together two culinary heavyweights – Le Cordon Bleu culinary schools and global reality TV hit MasterChef. Through a dynamic collection of hands-on cooking classes, cooking enthusiasts can learn first-hand from the same Le Cordon Bleu chef instructors who teach career-path students seeking to become culinary professionals and in the same professional-grade kitchens.

Tell your friends and Family about our next cooking enthusiast classes:

- March 10 – Culinary 101: Braising and Roasting

- March 17 – Culinary 101: The Versatile Ravioli – Old and New

- March 24 – International Cuisine 101: Taste of Asia

Take advantage of the Student, Friends and Family 10% Discount. Use promo code MCSFF. Register online at: www.MasterChefCookingClasses.com

Guess Who's Going to Le Cordon Bleu?

I am so excited! I have not kept up with my blog and feeling really bad about that but, its funny what a new outlook on life will do and how it will inspire you to write. I am starting my second term at LeCordon Bleu today and I couldn't be any happier. Around this time last year life I did not have a sense of good things happening. Now I am on top of the world. My wardrobe has been drastically reduced to a uniform and makeup is not an issue and I don't mind being up at 5AM to get ready for class. Get this!!!! I'm not even a morning person. So far my head is full of french terms, measurements and the History of French Cuisine. I couldn't be happier. I can't wait to see how today goes and how this new venture will inspire me to write.

Today is National Taco Day!!!!!!

In 1520, the conquistador Hernando Cortez wrote to King Charles V of Spain to describe his experiences in the New World. In his letter he mentioned a delicious meal the Aztec inhabitants prepared with “tlaxcalli” or “tortilla.” It is the first historical reference to tacos!

Today is National Coffee Day!!!!!

Today is National Coffee Day....Go enjoy a good cup of coffee at one of your favorite spots...Here are a couple of mine:

Anodyne Coffee House
4301 Nicollet Ave S.
Minneapolis, MN 55409
anodynecoffeehouse.com/

Cuppa Java
400 Penn Ave South
Minneapolis, MN 55405
http://www.cuppajava.com/

What is A Pesco Vegetarian?

What is a Pesco Vegetarian you ask? I guess that's what I am after eating the salmon burger the other night. This is a diet that includes fish as part of the diet with tons of vegetables and other plant foods. So, if someone says to you they are a vegetarian but he or she is chomping on fish... You know the truth.There you have it! I am still proud of that day it wasn't a total catastrophe just a pescotastrophe (not really a word). I say there is nothing wrong with a little pescetarianism in your diet.

Chayote, Corn and Black Bean Wraps with Fresh Pico De Gallo

I was so excited about the dinner that Ashton and I had last night I couldn't wait to post it!

Chayote, Corn and Black Bean Wraps with Fresh Pico De Gallo

1 Chayote (peeled and sliced)

1 cup of fresh or frozen corn

1 cup of black beans

1 small red onion (chopped)

1 Tbs of olive oil

1tsp. of minced garlic

1 cup of monterey jack cheese

4 large Tortilla's

Add oil to hot pan, then add onion, garlic, corn and beans saute for about 5 minutes. Add sliced chayote and saute for another two to three minutes or just until chayote is tender.

Fill each tortilla with mixture and top with monterey jack cheese. Do not overstuff and be sure to get the large tortilla's used for burrito's we got the wrong size and had to use toothpicks to hold our's together...Place in the oven for about three minutes at 350 degrees for the cheese to melt and the wrap to get a slight crunch. Add Pico De Gallo on the side and any other of your favorite topping and it's ready to enjoy!

Fresh Pico De Gallo

3 roma tomatoes (roughly chopped)

1 fresh jalepeno (seed and roughly chopped)

1/2 tsp of minced garlic

2-3 sprigs of cilantro (roughly chopped)

1 Lime

1 small red onion

I love this recipe because there is no rhyme or reason. Just roughly chop everything thing, drop into a bowl squeeze the juice of the lime on top of all ingredients, add garlic and then salt and pepper to taste and you're done! No, mad science and no culinary degree required.... Try it! I promise you will love it!