Great Graduation Party Ideas: Good Food, Fun Activities & More

Posted on May 15, 2013 by K.Nichols

Someone is graduating and you want to throw a graduation party?  Need a little guidance? Congrats to YOU for coming to the right place.

Follow these simple “Do and Don’t” suggestions for a graduation party and you will have everyone feeling good and doing the graduation shuffle.

DO this/NOT that:

 

  1. DO have clusters of 5-6 balloons as table centerpieces; DO NOT inhale helium and talk like a chipmunk at the party
  2. DO go to a dollar store and stock up on graduation banners and other supplies to decorate the party scene; DO NOT create your own banner with poster board and a Magic Marker
  3. DO have a grad party indoors at a house, apartment club house, country club or restaurant; DO NOT have a grad party outdoors as it could rain and be r-u-i-n-e-d.  A home or clubhouse, next to a swimming pool, however, could serve double-duty.
  4. DO have music drifting through the party – such as a karaoke machine set up for guests to tinker with – doubling as something to listen to;  or a popular music mix you put together on a CD. DO NOT plug in a boom box and listen to AM radio
  5. DO have distractions for guests, such as a rented photo booth, chocolate fountain, caricature artist, fortune teller, Las Vegas-style poker tables, or rented inflatable bounce house/slide; DO NOT show off your hula-dancing skills
  6. DO serve yummy food, set up at different tables throughout the party area; DO NOT get too fancy…it’s a graduation party, not a wedding!

GREAT GRADUATION GRUB

  • Ice cream station – At one small table, set out ice cream toppings purchased from the grocery store such as squirt bottles of flavored syrups – chocolate, caramel and strawberry malt; sprinkles, crushed Oreo cookies and crushed Butterfinger candy bars. Keep the ice cream cold in a freezer or ice chest filled with dry ice.
  • Pizza.    Order your favorite pizza and have several arranged on a table with paper plates and napkins. Keep extra pizzas warm in the oven and roll them out as needed. Also consider serving calzone’s or stromboli.
  • Giant subs. Think Jason’s Deli or Subway.
  • Big casseroles. Everyone loves a big scoop of a delicious casserole, which are easy to make and easy to serve. Place casseroles in large, disposable foil pans. Offer macaroni and cheese, king ranch casserole and/or cheese and chicken enchiladas.
  • Grill. If you have the time – and weather permits – grill up a few slabs of beef and chicken fajitas. The cook can grill the meat in advance, or if he’s looking for something to keep himself occupied,  grill during the party.  Serve with sautéd onions and red bell peppers, soft flour tortillas – plus garnishes such as sour cream, shredded cheddar cheese, salsa, guacamole and pico de gallo.  Also consider the old standbys, burgers and hot dogs.
  • Other food – Chilled pasta salad, trays of cookies and brownies, 5-oz. plastic champagne glasses filled with Asian coleslaw, large bowl of chopped salad (kept chilled by placing the salad bowl into a larger bowl filled with ice — dressing on the side to avoid soggy salad.)

CAKE

No graduation party would be complete without a cake. Make one or order a graduation-theme cake from a bakery.  Alternatively, serve cupcakes with graduation decorations.

DRINKS ON THE HOUSE

  • Big money:    Rent a slushee machine for serving non-alcoholic strawberry daiquiris and piña coladas;
  • Little money: Ice cooler filled with various sodas
  • Other beverages to include: 30 qt. coffee pot with creamer and sugar on the side placed next to the cake, along with several cases of chilled, bottled water.

OTHER TIPS

  • Cover tables with tablecloths (plastic is okay)
  • Consider a piñata stuffed with candy as entertainment
  • Limit alcohol availability to white wine spritzers or beer in the fridge and do not allow underage youths to drink alcohol – no matter what
Posted in FORUM HOW-TO, FUN FOOD, GREAT PARTY IDEAS | Tagged , , , , , , , | 1 Comment

How to Make Sopes – Tasty & Unique Mexican-style Torts

Posted on May 12, 2013 by K.Nichols

 

 

 

We are going to tell you how to make SOPES, a tasty and unique Mexican dish that can be served as an appetizer or main course.  One thing is for certain, once you’ve tasted a sope, you’ll be hooked!

Similar to mini pizzas, or tortes, SOPES are round, thick, dense corn cakes easily transformed into delicious treats.

Sopes: Foodreviewsandrecipesforum.com

Sopes: Foodreviewsandrecipesforum.com

We use prepared SOPE rounds that you buy in your grocer’s refrigerator (next to the Mexican cheese such as queso blanco and quesadilla melting cheese.)

The word “sope” is similar to “sopa”, which is “soup” in Spanish, but it is the torte-style sope we speak of here.

  PLAIN, uncooked SOPES…

…Look at how many ways there are to top sopes and create a culinary delight:

Hussongs-Cantina-Sopes

Hussongs Cantina sopes, pictured above.

Below, Supremo brand sopes all dressed up and ready to serve.

 

Guests can assemble sopes, using leftover chicken and fresh ingredients.Ingredient used for these chicken sopes.

Credit: Honest Cooking.com

HOW TO MAKE SOPES

You will need:

  • Package prepared sopes.  Find 10-12 count package in grocer’s refrigerated area next to Mexican cheese such as Queso Fresco, a delightfully mild cheese used in many

Product Details  Queso Fresco

Mexican recipes

  • Large non-stick skillet
  • 1/4 c. oil for frying
  • Plate lined with paper towels
  • Shredded rotisserie chicken
  • 1 c. refried black beans
  • 1 c. crumbled queso fresco OR quesadilla cheese
  • 1 c. shredded Romain or Iceberg lettuce
  • 1 c. avocado slices, sprinkled lightly w/lemon juice
  • Jar of chunky salsa
  • Creama Mexicano (see below)

[Note: Use any ingredient you have on hand to top sopes with.  Leftover BBQ brisket,  sliced fajita meat, fresh tomatoes, the sky is the limit!]

Method:

  1. Follow sopes cooking directions by heating oil in pan over medium high heat.  Using metal kitchen tongs, cook sopes in batches of 3 or 4 until done.  Let sopes cook until golden brown and drain well on paper towel.
  2. Once cooled, top each sopa with a portion of refried beans, shredded chicken, lettuce crumbled queso fresco, and salsa.
  3. Top with 2 avocado slices.
  4. Drizzle with Creama Mexicano for a finishing touch that will curl your toes with delight

 

 Grade A Table Cream such as Crema Mexican by Cacique adds a touch of elegance and fabulous flavor when preparing SOPES.  We found this product at our local Kroger.

   We also love a recipe from The Chubby Vegetarian, Home made Roasted Corn Sopes with Pumpkin Seeds and Smoky Salsa. YUM!

   Baked Sopes with Skirt Steak and Black Beans, from Evil Shenanigans.com 

 

 

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Couscous: Favorite Add-Ins Make Couscous Delicious

Posted on April 24, 2013 by K.Nichols

 

 

 

 Plain Couscous

Families get bored with typical pasta such as spaghetti, penne, and ravioli. Try serving up super-easy to prepare couscous instead.  Add-ins make couscous delicious.

Although couscous is tasty, it can also be bland.  Add-ins are an ideal way to add fresh ingredients tailored to your menu to freshly prepared couscous.  

But first, ditch prepackaged couscous that comes in a box.  Those spice packets contain a lot of salt and some have MSG in them.  

Secondly, select your couscous.  There are two types of couscous:

Couscous is typically defined as “.” There are two kinds of commonly available couscous.

  • Smaller-sized couscous with pasta bits about the size of a pin-head (before preparing)
  • Larger-sized pearl couscous. Pearl couscous, such as OSEM brand Israeli Pearl Couscous, is a nice toasted pasta with surface shapes that pick up sauces, reductions, and herbs.

    Pearl-style couscous

 Favorite Add-Ins to Make Couscous Delicious

1.       Add chicken broth, sliced scallions and zest from a lime, orange or lemon to add citrus-tinged flavor to couscous while cooking.  Pouring 2 TB lime or lemon juice into prepared couscous also works well. 

2. Top prepared couscous with goat cheese and olive oil.

3.     Add fresh, diced tomatoes or just-warmed cherry tomatoes and caramelized onions to couscous.

4. Toss blanched veggies and Greek salad dressing into couscous.

5. Blend with flat leaf parsley and currants before serving.

6.      Stir in a little olive oil and sprinkle with garlic powder and Parmesan cheese when couscous is done cooking.

We also like this website with many .  Translate it from native French in your browser.

Nutritional Info. Plain per 1/3 c. prepared serving: Calories 180, total fat0.5g, cholesterol 0mg, carbs 40g, fiber 2g, sugar 6g, protein 6g.

Posted in GROCERY FOOD REVIEWS, VEGETARIAN GROCERY FOOD REVIEWS, VEGETARIAN RECIPES | Tagged , , , , , , , , , | 1 Comment

Eat at IKEA: How Convenient is That?

Posted on April 22, 2013 by K.Nichols

 

 

 

 

     Did you know that you can ? Not only that, but arrive at IKEA stores before their showrooms open and grab their .99 cents breakfast and a free cup of coffee. Thereafter,  shop until you drop and then again for lunch!

Part warehouse and part showcase, IKEA is chalk-full of everything necessary to outfit an entire home on a budget; shop for new bath towels and take a look at coffee tables for the living room under one big area that includes several locations to eat at IKEA. 

IKEA houses a restaurant in addition to a cafe and marketplace that sells foodstuff from their Swedish homeland. Trust us, after you have trudged through this massive store, you’re going to be ravenous.

.99-CENT BASIC BREAKFAST

   Get to IKEA early and grab breakfast BEFORE they open. You can’t shop before the store officially opens, but one-hour or so before opening (depending on location) their cafeteria-style restaurant serves breakfast upstairs. Order the basic breakfast, which is available for .99¢.

This mere pittance will get you scrambled eggs, potato wedges and 2 slices of bacon. And the kicker is: Coffee is FREE before their official opening time – talk about incentive to arrive early!

Other breakfast offerings include French-toast and pancakes – - Swedish, of course.

EAT AT IKEA: LUNCH AND DINNER OPTIONS

Lunch and dinner offerings are varied, including chicken tenders, salads, crepes and salmon, for example. A bistro downstairs, known as the Exit Cafe, offers hot dogs, ice cream and other grab-and-go food.

FAMOUS SWEDISH MEATBALLS

While in line to place your order at the bistro, check out the Swedish food market nearby where candy, cookies and yes, IKEA’S famous Swedish meatballs are available for purchase.

Eat In-Store-

   Ikea serves their famous Swedish Meatballs – and more – in the upstairs restaurant, where a meal of 13 meatballs with cream sauce, mashed potatoes and lingonberries (similar to cranberry sauce) will cost you about $3.99.  The potatoes aren’t anything to write home about, but the meatballs and cream sauce are yummy.

Eat At Home- Pre-packaged, frozen meatballs purchased in the Swedish Marketplace (located downstairs near the “Exit Cafe”) come in a 2.5 pound bag that yields about 78 meatballs.

ALERT!  Purchase a  packet of cream-sauce mix from the marketplace as well. You’ll need at least two packets if serving more than 2 people.

Please notice that you must provide the cream OR sour cream (our preference) to make this cream sauce work.

Swedish meatballs are juicy and satisfying, even without cream sauce. Our youngest kid likes it when we serve meatballs skewered on a wooden barbecue grilling stick with a side of ketchup (groan- –we know).

PREPARE A SWEDISH MEATBALL DINNER

You won’t have to eat plus shop IKEA if you make this recipe at home using ingredients purchased from IKEA!

1.  Bring a large pot of water to a rolling boil. Add a 14 or 16 ounce bag of EGG NOODLES (wide wavy noodles) to boiling water. Follow cook times on the bag of noodles.

2. Prepare the cream sauce, using sour cream, if desired, instead of the cream called for on the packet. One packet of cream sauce covers about 20 meatballs WITH cooked noodles.

3. Place 20 frozen meatballs on a large, microwaveable plate. Cover with a paper towel. Microwave meatballs until cooked through – about 1 1/2 to 2 minutes, depending on microwave power.

4. Place drained noodles in a large, microwaveable serving bowl. Top with cooked meatballs and prepared cream sauce. Toss well. Cover serving bowl with a paper towel. Warm the entire contents of serving bowl for a 2 additional minutes in microwave on high.

5. Make a large salad with balsamic dressing.

6. Pop frozen, whole wheat rolls into the oven and bake per package instructions.

NUTRITIONAL INFORMATION of  IKEA FROZEN MEATBALLS (W/OUT SAUCE)

Serving size: 6 meatballs. 11g total fat, 4g saturated fat, 65mg cholesterol (21%), 370mg sodium (15%), carbs 5g, fiber 0g, protein 16g.

Ingredients: Beef, pork, water, onions, breadcrumbs (wheat flour, dextrose, salt, yeast) seasoning (salt, sugar, spices), eggs.

 Smaklig måltid = “Please eat well” in Swedish!

Posted in DELICIOUS RECIPES, Entertaining/Party Food, Frozen Food Reviews, RESTAURANT REVIEWS/RESTAURANT FOOD | Tagged , | Leave a comment

McDonald’s McWrap: McYummy & McSalty

Posted on April 18, 2013 by K.Nichols

 

 

 

 

   McDonald’s Chicken Bacon McWrap

Three things to love about McWrap from McDonalds:

  1. Price.  At approximately $4 each, are appropriately priced.
  2. Size.  Impressive portion is almost more than an average person can eat in one sitting.
  3. Freshness.  A flour tortilla softly envelopes crisp produce, tangy sauce and warm, sliced chicken.

One thing to dislike about McWrap sandwiches from McDonald’s:

  1. Sodium.  Of the three different types of McWraps available (Chicken Ranch, Sweet Chili, and Chicken Bacon), a nutritional search shows that, whether grilled or “crispy”, every version contains over 1,000 mg sodium; more than 50% daily recommended value.  Yikes!

As they say, “Enjoy responsibly.”

 

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Jennie-O Turkey Bacon: It Works When Pan-Cooked

Posted on April 17, 2013 by K.Nichols

 
Turkey Bacon Jennie-O

Sure, Jennie-O Turkey bacon isn’t the real thing, but it works.  Let’s face it, nothing beats a strip of bacon cooked just the way you like it. Whether eating bacon with eggs, crumbled in salads or placed atop a juicy burger, bacon adds a smoky touch of flavor when paired with other foods.

Turkey bacon lacks the main property that make bacon so tasty, and one of those things is fat.   Jennie-O brand turkey bacon has 55% less fat than typical bacon — and there lies the worth of trading regular pork sliced bacon for turkey bacon. At 150mg sodium (6% d.v.) per slice, however, turkey bacon still provides the salty taste associated with regular bacon.

Pan-fry Jennie-O turkey bacon per recommended cooking directions. The final product resembles fried, thinly sliced bologna in taste and texture. Turkey bacon does not get terribly crisp when pan fried, but it does get bits of brown on its exterior.

When microwaving turkey bacon (a method not recommended by Jennie-O) bacon slices become crisp but sacrifice moisture and become dry if over-cooked.

We give it 3.5 forks (out of 5).  Nutritional Information: Serving: 1 slice, Calories 35, fat 3g, sat. fat 1g, cholesterol 15mg, carbs 1g, fiber 0, protein 3g

Posted in GROCERY FOOD REVIEWS, Turkey | Tagged , , | 5 Comments

Kale Stuffed Mushrooms

Posted on April 11, 2013 by K.Nichols

 
Elegant Presentation, Easy to Prepare And so Delicious!

 

Kale Stuffed Mushrooms, Photo by Food Reviews and Recipes Forum.com
Kale , Photo by Food Reviews and Recipes Forum.com

 

YOU WILL NEED:

  • 10 large white mushrooms
  • 10 turkey pepperoni disks such as used on pizza
  • 1/2 c. finely chopped kale leaves
  • 1/2 c. 6-cheese Italian shreds [divided into 1/4 c. portions]
  • 1/2 t. garlic powder
  • 1 T. Parmesan cheese
  • 1/2 t. red pepper flakes

METHOD:  Pre-heat oven to 350°

  1. Remove stems from mushrooms. Rinse and pat mushrooms dry with a paper towel. Discard stems. Place mushrooms cap-side down in a 9×12 low-sided glass baking dish.
  2. Place one turkey pepperoni disk inside each mushroom cap.
  3. Put chopped kale in a small, microwaveable bowl and add 1 T. water. Cover and microwave on high for 40 seconds.
  4. Remove kale from microwave and drain water off.
  5. Add to the bowl of kale garlic powder, Parmesan cheese, pepper flakes and 1/4 c. Italian cheese.  Mix well.
  6. Scoop a teaspoonful of kale mixture into each pepperoni-filled mushroom cap.
  7. Press mixture down firmly in each cap, taking care not to tear mushroom.
  8. Top each mushroom with a pinch of remaining Italian cheese.

Bake at 350° for 30 minutes.  Serve and enjoy.

 

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Cheddar’s Restaurant Review: What Happened?

Posted on April 10, 2013 by K.Nichols

 

 

 

It used to be a cool place to go — and their burgers were evil-good.  What has happened to Cheddar’s restaurant?

We decided to pay a visit to one of their locations and report our experience post haste.

Interior decor? We thought we were inside an IHOP. Yet, with a parking lot that full, you would have thought Cheddar’s was packed inside. Oops, wait a minute. Those cars are the property of folks hot-footing it across a dusty field to pop into a newly installed .

But surely the food is as bodacious as we recalled? Incorrect. ”Blackened salmon” was doused with seasoning salt (feel ankles puff as you dine) while an 8 oz. sirloin ordered by a member of our party ended up being beef that greatly resembled a chunk of Salisbury steak without the gravy.

To top it off (or not) Cheddar’s mushroom burger is a blasphemy of all things holy regarding a mushroom burger.

Our biggest hamburger let-down since Chili’s took their “Chili’s Trip” hamburger off the menu, Cheddar’s mushroom burger is described on the Cheddar’s menu as follows:

“A half-pound burger topped with sautéed fresh mushrooms, lettuce, tomato, mayonnaise and melted cheese.”

Notice those last two words, “melted cheese.” Those words are called RED FLAGS, my friends. If a menu item requiring cheese does not precisely state WHAT type of cheese will be served, then you get what you deserve if you do not make an inquiry regarding the cheese in question.

Cheddar’s mushroom burger was served with a rubbery slab of something that might be in the cheese family – - with an unappealing shade of day-glow orange.

No Swiss cheese allowed

You heard it here first. No Swiss cheese or any other genuine cheese, for that matter, allowed — just “melted cheese” on a mushroom burger.

We asked the waiter if Swiss cheese was available and were told that there was, in fact, NOT a single slice of Swiss cheese to be had in the entire establishment.

How unconscionable. How wrong.  Hello, In-N-Out Burger!

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Whole Foods Market 365 Decaf: Coffee in a Can Loses to Bagged Version

Posted on April 9, 2013 by K.Nichols

 

 

 

365 Everyday Value Ground Coffee Decaffeinated House Blend  Whole Food’s 365 Ground Decaf

We are now a good $6 bucks poorer (i.e. money deprived or “in the hole”) thanks to the purchase of a can of ground decaffeinated House Blend coffee from the Whole Foods Market 365 Coffee lineup.

There is nothing much better than a good cup of joe in the morning, yet Whole Foods Market 365 Decaf House Blend left us limp.

Aroma? None. Flavor? Close to bitter. Additionally, for a medium roast blend, this coffee is surprisingly weak.

We can’t blame our spanking new Cuisinart coffee maker on the pot of brewed blandness, either, as other brands of brewed ground coffee smelled and tasted divine.

For a delish cup of coffee, try Community Coffee’s Dark Roast or Half-Caff and Seattle’s Best Decaf Level 3 for a decaf ground coffee that is pungent, rich, and full of earthy flavor.

Interestingly, Whole Foods Market 365 Decaf ground coffee in a bag was, well….quite good.  Who knew?

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McDonald’s Fish McBites: Not Bad

Posted on April 9, 2013 by K.Nichols

 

 

 

McDonald’s Fish McBites’ recent appearance at some McDonald’s locations surprised us because… we didn’t hate them.

McDonald’s Fish McBites come and go on the menu, apparently scheduled to reappear occasionally, similar to the McRib.  The McDonald’s shift manager we spoke with today told us that Fish McBites were on the menu recently “Because of Lent” but we have not verified that info. with McDonald’s corporate.  Such reasoning is plausible but seems unlikely.  Go figure.

Fish McBites Photo credit: McDonald’s

Fish McBites are about half the size of a golf ball, with an all-white fish interior that is not minced, but rather a solid chunk of Pollock with a tender, flaky texture.

While the interior fish portion of Fish McBites has a nicely mild fish flavor, the exterior USED TO BE  typically-disappointing McDonald’s fried breading – - too thick to allow the taste of the fish to shine through while far too heavy on the salt.

The latest incarnation of Fish McBites is pretty good.  Sure, it’s fried fare, but it can fit the bill for fish eaters on the run.

For a thicker slab of ‘fried fast food fish’ (try saying that 3 times!) head to Long John Silver’s and nosh on their Thick-Cut Cod,  a slab of buttery cod encased in fried batter.  LJS’s Thick-Cut Cod, much like McDonald’s Fish McBites, also has a sporadic appearance on the menu, but such availability is, as they say in the restaurant business, “subject to change.”

Recipes for homemade fish sticks/nuggets are plentiful on the Internet, but we like THIS ONE.

Otherwise, grab a Fish McBite…you won’t hate it.

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