Applebee’s

Mother’s Day Recipes From Food Network Moms

In 1908, Anna M. Jarvis campaigned for the creation of an official Mother’s Day to honor her mother and for peace. Anna petitioned the superintendent of her mother’s church.  She got her wish as the first Mother’s Day celebration took place May 10 of that year.  Anna then spent the rest of her life protesting people for celebrating Mother’s Day.  She ridiculed florists for selling flowers and even petitioned the US  Postal Service to remove the words “Mother’s Day” from a stamp that also feature her own mother on it.  Apparently she was just a tad bit crazy.

Marcela ValladolidMother’s Day is just around the corner.  Rather than prodding mom into the cattle car that is the Olive Garden lobby how about actually cooking her something?  After learning about the originator of Mother’s Day the idea of you cooking for your mother shouldn’t seem quite as crazy.

The Moms of the Food Network have put together a few recipes to help you show your mom a little love.  Marcela Valladolid (pictured above with son Fausto), Sandra Lee, Paula Deen, Gina Neeley and Giada De Laurentiis help you to make a it a Mother’s Day to remember:

: Cream Cheese Filled Bisquits

: Recipe courtesy Paula Deen

  • 2 cups biscuit mix (suggested: Bisquick)
  • 3 ounces cream cheese
  • Milk, to moisten
  • Flour
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten.
  3. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don’t knead too much or your biscuits will be tough.
  4. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes.

Notice this is a Paula Deen recipe without any butter in it.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

: Lazy Sunday Mimosa

: Recipe courtesy The Neely’s

  • 1/2 cup pink sanding sugar
  • 1 (750-ml) bottle brut Champagne
  • 4 tablespoons pineapple juice
  • 4 tablespoons blood orange juice
  • 2 tablespoons orange liqueur (recommended: Grand Marnier)
  1. Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
  2. Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.

Preparation time: 5 minute(s)

Number of servings (yield): 2

Culinary tradition: USA (Southern)

: Guac’ with Fresh Baked Tortilla chips

: Recipe courtesy Marcela Valladolid

Guacamole:

  • 4 firm, ripe avocados, halved, pitted, and peeled
  • 1/2 medium white onion, minced (about 4 tablespoons)
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 medium lime, freshly squeezed (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper

Chips:

  • 12 fresh corn tortillas
  • 1/2 cup vegetable oil
  • Kosher salt

To make the guacamole:

  1. In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.

To make the chips:

  1. Preheat oven to 400 degrees F.
  2. Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.)
  3. Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

Cook’s Note: Season your chips with chipotle powder and/or garlic salt before baking for extra flavor.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

: Sparkling Cider Mimosa

: Recipe courtesy Sandra Lee

  • 1 (25.4-ounce) bottle sparkling apple cider
  • 1/2 cup orange juice
  • 1 cup cranberry juice
  1. Combine all ingredients in a pitcher and pour into chilled champagne flutes.

Preparation time: 2 minute(s)

Number of servings (yield): 4

Culinary tradition: Italian

: Jade’s Mini Pancakes with Blueberries

: Recipe Courtesy of Giada De Laurentiis

Pancakes:

  • 1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)
  • 3/4 cup water
  • 1 1/2 tablespoons unsalted butter, at room temperature

Topping:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pint blueberries
  1. Preheat a griddle or large skillet over medium heat.
  2. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook for 1 to 1 1/2 minutes each side until golden brown.
  3. In a clean bowl, using an electric hand held mixer, beat the heavy whipping cream until thick. Add the sugar and vanilla. Continue whipping until the cream forms stiff peaks.
  4. Top the pancakes with whipped cream and fresh blueberries.

Preparation time: 5 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

 

half-assing it

Food Network’s Facebook Page Flamed

Recently Food Network decided to Spam it’s fans via their popular Facebook Page with a shameless ad for Applebee’s.  The post was a plug for Applebee’s 550 calorie (but high fat, high carb and high sodium) Weight Watcher’s menu.  Neither Applebee’s nor Weight Watcher’s are companies I put much stock in as both have a long track record for taking their customers for granted.  Apparently I am not alone.

The classic Spam advertisement soon received over a hundred negative comments from Food Network fans many of whom “unliked” the FN Fanpage because of this breach of trust.  There were a few positive comments but most were made by people who’s profiles indicate their paychecks come from FN’s parent company Scripps Networks.  Suspiciously missing from the post was the usual Facebook button allowing you to report a post as Spam.

Let’s forget for a moment that Applebee’s menu is littered with farm raised imported shrimp (which is toxic) and the lowest quality beef and chicken that is legal to sell in the US.  Let’s forget that Weight Watcher’s is notorious for marketing a brand that has absolutely nothing to do with a healthy life style.  Let’s concentrate on the fact that Food Network actually Spammed it’s Facebook fans.  For shame, Food Network, for shame.  I don’t expect Applebee’s or Weight Watcher’s to do right by the American people but I do expect that from you.  For shame.

Food Network Spams Facebook Followers

The Never-Tipping Pasta Bowl

Tis the season for all-you-can-eat specials.

There’s a nip in the air, the kids are back in school and restaurants are empty.  It must be Fall.  The main giveaway is that restaurants are running “bottomless” specials.  After buying uniforms and school supplies parents are tapped out.  There’s no money left for a night on the town.  For this reason it is the slowest time of the year for the restaurant industry.

Servers hate this time of year because it means they have to work harder for less money.  Why?  Because to lure customers in many eateries are offering all-you-can-eat specials at super low prices.  This is great for mom and dad but not necessarily for that struggling undergrad trying to put themselves through school.

Now this lecture is not aimed at those of you who take advantage of such bargains and leave a proper tip for service received.  It is for those of you who rationalize that if you don’t tip the neighborhood mega buffet then why should this be any different.  The difference is that you don’t have to go get your refills yourself.  Someone brings them to you, freshly cooked mind you not poaching on a steam table for hours.

There are probably some of you reading this wondering, “How could anyone think that you wouldn’t have to tip just because the menu says all-you-can-eat?”  That’s the other reason servers hate this time of year.  These specials draw non-tippers like politicians to a kickback.

It also brings out the bingeaholics as well.  These are people whose goal is to make the restaurant lose money.  They will actually skip meals so that they can put away five, six and even seven portions of the never-ending special.  What’s worse many bingeaholics are also non-tippers but even those who aren’t need to realize that if you are going to make the server fill your trough a half a dozen times with unending meatloaf you need to up your tip.  Hey, you are already getting a break on the price so why not throw a few extra George Washingtons at that single parent trying to make ends meat?

Now from the consumer’s standpoint – if they can possibly offer you all-you-can-eat for under ten bucks do you think it is something you want to put in your body?  Doubtful.

Don’t Wait to Honor Mom on Mother’s Day

Sunday is Mother’s Day. This, along with Valentine’s Day, is the busiest day of the year in the restaurant industry. As with V-day I am baffled at the number of people who believe the best way to show your love for someone is to spend 2 hours sitting in the lobby of a fern bar waiting for a table. How about some numbers – 80% of the people who are taking mom out for her special day will do so between 11AM and 2PM Sunday. That is crazy! That means tens of millions of people trying to eat at the same time. What is wrong with taking her out Saturday night? Maybe take her shopping Saturday afternoon and stop by her favorite lunch spot.

Not to mention the message that sends to mom, “I know that you cooked me virtually every meal for the first 18 years of my life, but the one meal a year I am supposed to provide for you involves hanging out in the foyer of O’Apple Tuesday’s Garden and Cantina if you want to collect. Sorry I just don’t have time to cook for you myself.”

Nice logic – We can spend three hours at a chain restaurant, but I don’t have time to make something out of Rachael Ray’s 30 Minute Meals.

The rub – if you refuse to cook then by all means take mom out to eat – she deserves it – but do you really have to take her after church like the other 27 million people in the country?

Food for thought.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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