by Sharm | May 5, 2011 | Articles
Last year Guy Fieri rocked 21 cities in 30 days with his Road Show, this year he is blowing things up even more! Catch more action, more food, more flavor and more Guy as he visits Kansas City for the 2011 Food Road Show.
Set to launch on May 17th in North Charleston, SC, Guy Fieri is bringing DJ Cobra, and Australian mixologist Hayden Wood to venues across the U.S.
Each night in a different city, Guy takes center stage with an unscripted and wildly entertaining performance—complete with interactive cooking stations, secret tips and dishes from his forthcoming cookbook (Guy Fieri Food, due May 3rd), as well as behind-the-scenes stories from the road, and much more.
The Food Tour sponsored by the National Pork Board will mix the best elements of a live cooking show, the fun of a variety revue, and the non-stop adrenaline rush of a rock concert.
Guy Fieri’s Food Road Show will be in Kansas City on May 30th at the Midland by AMC and I have some tickets to give away! Two lucky readers will win a family four pack of tickets. To enter check out the WYMKC facebook page and “like” it, then at the bottom left of the facebook page click on “share” and tell your friends to “like” What You’re Missing KC! too. Please leave a comment letting me know you did so.
For additional entries, leave another comment for each of the following you complete, so if you have completed all four ways to enter you will have commented four times.
Follow this Blog: http://bit.ly/mIwc5t (if that does not work, just click on “follow” at the right of this page.)
Become a follower on Twitter: @WYMKC
Tweet to your followers: @WYMKC is giving away tickets to Guy Fieri’s Food Road Show http://bit.ly/ki2mXW.
Entires must be received by Sunday, May 15th, winner will be drawn at random and notified by Tuesday, May 17th.
Guy Fieri Food Road Show
Day: Mon, May 30, 2011
Showtime: 7:30 PM
Ages: All Ages
Tickets on sale now
Ticket Prices*: $35.00-$250.00
To purchase tickets of for more information, visit The Midland by AMC.
Good Luck!
If you have a great food fine, event or restaurant in KC you think I am missing, email me.
In Good Taste,
Sharm
by Sharm | May 5, 2011 | Articles
Slow Food KC goes down on the farm in scenic Osborn, Missouri for an exclusive tour and tastings of Shatto Milk Company. The tour will include the dairy, processing and bottling facility (be sure to dress accordingly). There should be lots of baby calves this time of year, so bring the kids!
Sunday May 15, 2011 2-4:30 PM
$17 members/ $22 non-members
This event will sell out fast, so make your reservations early!
Reserve your spot at brownpapertickets.com by May 12th.
Tastings will include:
Homemade four cheese macaroni & cheese
Fried cheese curds
Cheese sampling tray with local honey for dipping
Local bread
Special “surprise” Shatto dessert
Shatto milks, juices, lemonade & tea
MILK AT ITS FINEST
Shatto Milk Company is a small, family owned and operated, dairy farm located just north of the Kansas City metropolitan area. The Shatto family has been farming there for more than 100 years and began the dairy farm more than 60 years ago. The milk sold by Shatto Milk Company comes from cows not treated with rbST (recombinant bovine somatotropin) or recombinant bovine growth hormone (rbGH) and comes only from the cows located on our family farm.
Directions From Kansas City (The directions provided by Mapquest and Yahoo Maps are incorrect.)
Take I-35 North to Exit 40, Highway 116.
Turn West (Left) on Highway 116, go through Lathrop and head towards Plattsburg.
About 4 miles West of Lathrop turn North on 33 Highway.
Continue on 33 Highway about 8 miles until you see our farm on the East (Right) side of the road.
by Sharm | May 4, 2011 | Articles
Go green this Cinco de Mayo with recipes from Mission Foods and TerraCycle. This does not mean that food itself is green; instead, the wrappers from the food products are surprisingly recyclable.
TerraCycle, has partnered with Mission Foods to collect the usually non-recyclable wrappers from tortillas, chips, and other food products and, indeed, recycle them.
Cinco de Mayo brings the opportunity to enjoy both cooking and recycling (yes, recycling) by spicing up the family menu in celebration of the Mexican holiday. Below are three delicious, family-friendly recipes from Mission Foods that feature ingredients with packaging that can be recycled into eco-friendly products and earn money for your favorite charity.
After feasting on treats such as Mango Tango Dip and Chicken Fajitas, the packaging can be sent to TerraCycle, a company that upcycles and recycles food wrappers and other waste into bright backpacks, plant grow kits, and even mini speakers. With Mission and TerraCycle, kids and parents alike can indulge in healthy food while taking care of their environment.
Schools and community groups in Kansas City and the surrounding areas can continue recycling even after Cinco de Mayo by forming a TerraCycle Brigade that collects packaging and sends it to TerraCycle to receive two cents per item for their charity of choice. To get involved, visit www.terracycle.net.
Fiesta Chicken & Black Bean Enchiladas
Ingredients:
cooking spray
1/4 cup chicken broth
1 skinless, boneless chicken breast (approximately 1 pound)
1 medium onion, diced (approximately 1 1 /2 cup)
1 red pepper, stemmed, seeded, and diced
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 can diced green chilies (4 ounces)
2 cups + 1/4 cup low-fat sharp cheddar cheese, grated
2/3 cup fat-free sour cream
8 Mission® Life Balance flour tortillas
2/3 can red Enchilada sauce
tabasco, salt, pepper to taste
Directions:
Heat oven to 350 degrees F. Spray an 8″X11″X2″ baking dish with cooking spray.
1. Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
2. In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
3. In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
4. Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
Chicken Fajitas
Ingredients:
• 10 Mission® Small/Fajita Flour Tortillas
• 1 Tbsp Olive Oil
• 2 Tbsp fresh Lemon Juice
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Cumin
• 20 oz Chicken Breasts, boneless, skinless
• 1 1/4 C Cheese, fat free, shredded
• 1 1/4 C Iceberg Lettuce, shredded
• 1 1/4 C Tomatoes, small dice
• 1/2 C +2 Tbsp Sour Cream, fat free
• 1/2 C +2 Tbsp Green Onions, sliced
• 1/2 C +2 Tbsp Cilantro, chopped
1. Combine the olive oil, lemon juice, salt, pepper, and cumin in a large Ziploc bag. Add the chicken breasts and marinate in the refrigerator for 30 to 45 minutes. (A large Ziploc bag works great for marinating food, saves on refrigerator space and is easy to clean up – no mess).
2. Grill the chicken until it is cooked through, turning occasionally, approximately 7 to 8 minutes. When cooked, slice diagonally.
3. Assemble all of the other ingredients (garnishes).
4. Warm the flour tortillas.
5. Serve the chicken on a platter with the garnishes and warmed tortillas.
Mango Tango Dip
Prep Time: 10 minutes
Servings: 4
Ingredients
Mission® Extra Thin Chips
1 cup Black Beans can, drained
1/2 cup Mangoes jar, small chop
2 tablespoons Mango juice from jar
2 tablespoons Red Onion finely chopped
2 teaspoons Cumin ground
1 tablespoon Fresh Cilantro chopped
2 teaspoons Lime Juice
Instructions:
1. Mash black beans, to a smaller size/paste, with a potato masher or use tines of a fork.
2. Add mangoes, mango juice, onion, cumin, cilantro and lime juice; combine evenly.
3. Serve cold with Mission® chips.
