Smart phones without mobile applications are not considered smart! I came over this awesome and FREE 10-in-1 mobile wine application that has a bundle of 10 awesome apps in one. It’s called Nat Decants which gives wine lovers a one-tap solution to their dinner plans.

10-in-1:

• Cellar journal
• Articles
• Blog posts
• Glossary
• Newsletter
• Parings
• Wine reviews
• Recipes
• Book excerpt
• Winery directory

Natalie MacLean, the developer of this application, is a certified sommelier and winner of the World’s Best Wine Writer at the World Food Media Awards. This application will feature her work and experiences thought out her 8 years of hedonistic research. She has written reviews, pairings and recipes that will be found in Nat Decants, along with 7.2 million more mouth watering wine reviews, parings and recipes.

To learn more about this application please visit:
http://www.nataliemaclean.com/
http://www.nataliemaclean.com/mobileapp/

For those who are visiting The Ex this year, here’s a surprise for you! Celebrity chefs are doing demostrations at the this year!

Check this out and see if any interest you! http://community.foodnetwork.ca/forums/p/20305/115242.aspx#115242

Summer has always been the season for sangria, and now there are more ways than ever to enjoy this popular, fun, refreshing and inexpensive beverage.

Do you want to surprise to your party’s guest with a new version of this summer’s classic? Try this one!!

Ingredients

• 4 cups store bought mango juice
• 2 cups white wine
• 2 mangoes, large dice
• 1 orange, cut into rounds
• 1 lemon, cut into rounds
• 2 1/2 cups proseco
• 2 cups ice

Directions

For more new ideas for refreshing summertime drinks and party food visit:

http://www.foodnetwork.ca/guides/summer/party-favourites/index.html

Today Is a beautiful day! So I am headed to one of my favorite places with my two favorite little friends! An outing to the lake with my boys sounds just about right! But what to bring for lunch??????

In my search to spice up the picnic basket I came across some really great articles & recipes that should help you have an amazing picnic of your own.

In my Basket

• Juice boxes for the kids
• Club sandwiches
• Pretzels
• Wheat Crackers
• Cream Cheese
• My sisters home made canned Bruichito
• Spring Water for me
• Grapes
• Napkins & Baby Wipes
• Blanky
• Portable radio
• Favorite Books
• Ball & Glove

Mix all these together with the ones you love and enjoy! I try to keep it simple and focus more energy on the time and the people than the meal. I found after many failed attempts to create the perfect picnic scene that the best days will unfold with little planning on your part. AS long as there is a little something for everyone and a fun activity help them work up their appetite you can ensure a wonderful picnic!

From Some Others Baskets

On Next

Monday, July 26, 10:00AM/7:00AM et/pt

Asian Chicken Salad From The Food Network Canada

Ingredients

The Dressing

• Juice of 2 limes
• 2 tablespoons soy sauce
• Dash hot sauce
• Dash sesame oil
• 2 tablespoons honey
• 1/4 cup peanut butter

The Salad

• 1 small bundle of rice vermicelli noodles
• 2 cooked chicken breasts, shredded
• 1 cup snow peas, thinly sliced
• 1 carrot, peeled and shredded
• 1 bunch cilantro, leaves picked
• 4 large rice paper wrappers, soaked until soft

NY Times 101 Picnic Dishes

I copied a few for you but check the link for all the rest! There were tons

http://www.nytimes.com/2008/07/02/dining/02mini.html?_r=1

1 BEET SALAD Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.

2 PESTO CHICKEN ROLLS Season and grill chicken cutlets. Brush lavash or any other wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias.

3 CURRIED EGG SALAD Make egg salad with hard-cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple.

4 TOMATOES AND PEACHES Toss together sliced seeded tomatoes and peaches, along with thinly sliced red onion and chopped cilantro or rosemary. Dress at the last minute with olive oil, lemon juice, salt and pepper.

5 ROAST BEEF AND BLUE Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Pack! lettuce and tomato on the side. Potato chips are mandatory.

So whether you are headed to the high country or the beach I hope you have a wonderful day and you enjoy the people & your food as much as I do!

 Picnic Blessings

I grew up grilling and whether you consider yourself a griller or BBQ’r (yes there is a difference)  I think we can all agree if it’s cooked outside it’s better!

ok confession time…….. I am a pretty good baker, a decent cook, a seasoned canner, and a horrible griller! I am not sure if it is my impatient nature or my constant need to multi task which you cannot do while tending meat on a grill. What ever it is I have burnt everything from fish to the side of my house trying to master this backyard fair.

So I decided to bow out gracefully and just provide you with some links for your summer outdoor cooking!

Enjoy!

www.Heinz57.com

allrecipes.com/Recipes/BBQ–Grilling/Main.aspx ·

www.bbqrecipesecrets.com

I figured I would share with you my classic spring time cake and wish you a wonderful spring!

Ingredients

• Butter, for pans
• 2 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 2 teaspoons bakingsoda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cups vegetableoil
• 3 cups grated carrots
• 1 1/2 cups chopped pecans, optional

Directions

• 2 (8-ounce) packages cream cheese, room temperature
• 1 stick salted butter, room temperature
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanillaextract
• 1/2 cup chopped pecans

Imagine my surprise the other day when I came across this site while sipping coffee in my kitchen.  Food Tube is a whole world of self taping cooks with recipes to share. The wonder of it all is that I can get it on my netbook in my kitchen while I cook! My husband will be soooo excited not to have batter on his remote anymore.

I have only explored a few episodes and have a couple earmarked if you will for trial. I will let you know what I think. Maybe I am behind the curve here but I am excited non the less!

Anyone ever use this before? Any advise?

Heres to internet cooking!

Irish Stew

Additional information on this Recipe from Food Network Canada

http://www.foodnetwork.ca/recipes/Main/Lamb/recipe.html?dishID=4990

While I am from Irish decent and love all things St. Pattys Day, I do not have a family Irish stew or soda bread recepie. So I did what all good 21st centery home cooks do when in need of an age old favorite. I hit my favorite cooking show website! Enjoy! My family & I did!

Ingredients

Irish Stew

• 4 pounds lamb shoulder, cubed (2 kg)
• 1 1/2 teaspoons kosher salt, plus enough to adjust seasoning (7 mL)
• 1/2 teaspoon freshly ground black pepper, plus enough to adjust seasoning (2 mL)
• 1/4 cup vegetable oil (60 mL)
• 24 pearl onions, peeled, root end trimmed
• 2 medium carrots, cut into 1 1/2-inch (4-cm) pieces
• 1/2 cup dried pearl barley (125 mL)
• 3 cups chicken stock or water (750 mL)
• 2 cups stout (500 mL)
• 1 bay leaf
• 1 tablespoon chopped fresh thyme (15 mL)
• 12 new potatoes, cut in half
• 1/4 cup finely chopped fresh parsley, for garnish (60 mL)
• 1 tablespoon finely chopped fresh chives, for garnish (15 mL)
• Irish Soda Bread, recipe follows

Irish Soda Bread

• 2 cups whole wheat bread flour (500 mL)
• 1 1/2 cups flour, plus for dusting (375 mL)
• 1/2 cup old-fashioned rolled oats (125 mL)
• 2 tablespoons brown sugar (30 mL)
• 2 teaspoons salt (10 mL)
• 1 teaspoon baking soda (5 mL)
• 1 teaspoon baking powder (5 mL)
• 3 tablespoons unsalted butter, cold (45 mL)
• 1 1/2 cups buttermilk (375 mL)
• 1 egg

I started whipping this treat up on Valentines Day a afew years back for a dinner with friends. It was such a hit that I have been asked to make it each year. Serve it up for your sweety this Valentines Day!

Ingredients

• 1 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 3 tablespoon(s) shortening
• 3 tablespoon(s) margarine or butter, (see direction step 1)
• 1/2 cup(s) margarine or butter, (see direction step 3)
• 6 ounce(s) semisweet chocolate
• 1/4 cup(s) sugar
• 1 teaspoon(s) vanilla extract
• 1/2 cup(s) heavy or whipping cream
• 3 large eggs
• White-Chocolate Hearts, for garnish (see directions below)

Directions

1. Preheat oven to 400 degrees F. In bowl, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 3 tablespoons margarine or butter until mixture resembles coarse crumbs. Add 3 tablespoons cold water, 1 tablespoon at a time, tossing with fork just until mixture is moist enough to hold together.
2. On floured surface, with floured rolling pin, roll dough into an 11-inch round. Press dough onto bottom and up side of 9-inch tart pan with removable bottom. Trim edge even with rim of pan. With fork, prick dough in many places to prevent puffing and shrinking during baking. Line tart shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake tart shell 15 minutes; remove foil with weights and bake 10 to 15 minutes longer until golden. Cool in pan on wire rack 15 minutes. Turn oven control to 350 degrees F.
3. While crust is cooling, prepare filling: In 1-quart glass measuring cup, combine semisweet chocolate and 1/2 cup margarine or butter (1 stick); cover with waxed paper. In microwave oven, cook on High 1 1/2 to 2 1/2 minutes until almost melted; stir until smooth. Stir in sugar and vanilla. In small bowl, with fork or wire whisk, lightly beat heavy or whipping cream and eggs. Blend some warm chocolate mixture into egg mixture; stir egg mixture back into chocolate mixture until blended.
4. Pour warm chocolate mixture into tart shell. Bake 20 minutes or until custard is just set (center will appear jiggly).
5. While tart is baking, prepare White-Chocolate Hearts (see below)
6. Cool tart on wire rack; refrigerate to serve cold. Garnish with White-Chocolate Hearts.
7. WHITE-CHOCOLATE HEARTS: With pencil, draw outline of 12 hearts, each about 1 1/2 inches all around, on piece of waxed paper. Place waxed paper, pencil-side down, on cookie sheet; tape to cookie sheet. Melt 1 1/2 ounces white chocolate*, coarsely chopped. Spoon warm white chocolate into small decorating bag with small writing tube; use to pipe heart-shaped outlines on waxed paper. Set aside to dry.

I found this recepie  at http://www.breadtopia.com/moist-whole-wheat-banana-bread/after searching for a GOOD whole wheat banana bread that was worthy to be served with   butter and a cup of  coffee to my friends. After I tried dozens dense, dry failure, I finally found this wonderful one! The only thing I did was add mini chocolate chips to the batter at the end  for a sweet surprise.

Enjoy really! Soooo Good

Moist Whole Wheat Banana Bread Recipe and Instructions:

Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor.

½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar – works fine)
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)
½ cups (2 ounces) chopped walnuts

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.