Category Archives: Kids

Quick & Easy Pasta Puntanesca!


Pasta Puntanesca

This quick and easy version of Pasta Puntanesca is perfect for a weeknight meal and is sure to be a crowd pleaser!!

Yields 4-6 servings


1-28 ounce can peeled tomatoes

1/4 cup extra virgin olive oil

1/4 teaspoon red pepper flakes

1/3 cup caper or sliced green olives

4 cup fresh spinach or 1 pound frozen spinach

sea salt and fresh cracked black pepper, to taste

1 pound whole wheat pasta, your favorite brand

1/2  cup shredded Parmesan cheese


Bring 2 quarts water to a rolling boil. Add pasta and cook for 8-10 minutes, drain, Do NOT rinse, and set aside.

Heat saute pan on medium heat, add oil and red pepper flakes and cook for 1 minutes. Add tomatoes and crush with spoon; bring to a boil.

Add capers and spinach. bringing back up to a boil, stirring constantly.

Add cooking pasta, season with salt and pepper, to taste. Garnish with shredded Parmesan cheese.

Serve piping hot.


Chefs of the World: A Taste of Fame

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Last night I had the great privilege to be one of the many talented Chefs cooking at this year’s  9th Annual Chefs of the World: A Taste of Fame charity event. Being in the company of chefs like Marvin Woods, Tony Morrow, Ave Thomas, and Jaaion Barnes always makes me step up my culinary game to a higher level, while Atlanta Technical College Chef Instructors like Ralph “B” Paige, Sara Ray and Teika Blocker reminds me of the high caliber chef it takes to motivate and educate future culinarians.  This year we boasted over 15 participating Chefs, Restaurateurs, and  Hotels, working together to raise scholarship money for up and coming culinary students, which is an awesome feeling!! I have to say a big Thank You to my culinary team, especially my Le Cordon Bleu-Atlanta culinary students for volunteering their time, Derrick Baily for volunteering his wine knowledge and to Chef Leslie Howard for saving the day!

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Georgia Organics: It’s NOT Your Mother’s Garden Club!

Last weekend I attended my very first Georgia Organics Conference, which was held on Jekyll Island, located on the coast of south-east Georgia. There on a scholarship courtesy of Les Dames d’Escoffier International-Atlanta Chapter, I was determined to go and do my best to learn something new about organically raised food. But, I’ll be honest with you-I wasn’t sure what to expect. Would there be a bunch of tree huggers spouting the dangers of eating meat? Would farmers and legislators have a battle royal over the use of the word ‘organic’? Would I be allowed to eat white bread without getting dirty looks? I’m glad to say that it was nothing like I feared and everything I had hoped for; everyone from farmers, to chefs, to educators, to legislators who have made it their life’s mission to get naturally grown food from the farm- to the table -to us, coming together for that one common goal.  As a GA Grown Executive Chef, that is something I can get behind.

So, what is Georgia Organics? It is a member supported, non-profit organization connecting organic food from Georgia farms to Georgia families. They believe that food should be community-based, not commodity-based, and I happen to agree with them.  So if you want to know how your food is grown and where it comes from before you put it in you mouth-then check them out. It’s worth the effort.

Contact them at:                                                                   

Fax: 678.702.0401
200-A Ottley Drive,
Atlanta, GA 30324

Chewy Chocolaty Goodness!

We are in full swing of the holiday season and I couldn’t be more excited! This is the one time of the year that I put on my baking toque, get in the kitchen, and bake cookies until my heart’s content.

This week’s Your Resident Gourmet Newsletter recipe is a new one for me-my daughters made these Hot Cocoa Cookies over the Thanksgiving break and I fell in love with their chewy chocolaty goodness. So of course I had to share it with you and embellish the recipe a bit by adding some crushed candy canes for a peppermint surprise. I hope you enjoy these Peppermint Hot Cocoa Cookies over your holiday break!

 Happy Holidays!

Chef Jennifer


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photo by One Ordinary Day

Peppermint Hot Cocoa Cookies

This recipe tastes exactly like a cup of rich creamy hot cocoa, only better!

Yields 2-3 dozen


1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate

6 peppermint candy canes, crushed + 1 for garnish
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract

25 large marshmallows, cut in half


Preheat oven to 325*F.

Line 2 baking sheets with parchment paper or spray with pan spray.

In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
Beat the sugar, eggs and vanilla, in a medium bowl until well combined.
Add the cooled chocolate mixture and crushed candy cane to the egg mixture and stir until just combined.
While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.

Using a tablespoon or small scoop, scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly. Butter or oil your hands to reduce stickiness.
Bake cookies about 12 minutes.
Remove cookies from oven and press one marshmallow half into the center of each cookie and sprinkle with crushed candy cane.

Return the cookies to the oven and bake another 2-3 minutes.

Remove from oven and allow the pan of cookies to cool a few minutes, and then transfer cookies to cooling rack to cool completely.

Serve with a mug of hot cocoa or a glass of ice cold milk!



photo by jess gonzales

Reduce Your Holiday Stress!!!

Reduce Your Holiday Stress!

WebMD Health News

By Joanne Barker

Reviewed By Hansa D. Bhargava, MD

Talk about stressful. The average American spends 42 hours a year on holiday activities. That’s one standard work week spent shopping, wrapping, and returning presents, attending holiday parties, and traveling from place to place. Often these extra activities get squeezed into already busy schedules.

Holiday stress can take many forms. In a survey conducted by Mental Health America, money concerns and chaotic schedules are two of the top sources of holiday stress. Women reported feeling slightly more stressed than men — and parents in general feel more stressed than most groups.

This year, take the pressure off. Here are eight tips to help you relax this holiday season.

1. Put Stress in its Place: It’s Not About the Holidays

People who get stressed out easily are most likely to feel intense stress during the holidays. It’s really all about you, and not about the holidays. But there’s good news. You can learn to put stress in its place, and take the pressure off throughout the year.

“Stress and distress are often related to worrying about the future or fretting about the past,” says David Levingston, LMFT, a licensed marriage and family therapist in Brattleboro, Vt. To find peace and joy in any season, he advises focusing on the present moment.

2. Create the Holiday You Want

“When the holidays come around, there may be pressures pulling you in all directions off your center,” Levingston says. He suggests you make clear decisions about how you want to spend your time and resources. Do it early, before the decorations go up around town. Consider what is most important to you. What memories will you look back on when the season winds down?

A little advance planning can help identify areas where you could cut back. Maybe nobody in your family enjoys certain functions. If so, be ready to RSVP with a polite no thank you.

3. Involve Your Kids

“It’s a part of all holidays that people get thrown off schedule,” says Hinda Dubin, MD, a University of Maryland professor of psychiatry. Dubin advises parents to stick with kids’ regular meal and bedtime schedules as much as possible.

Eating and going to sleep at roughly the same time each day is good for children, Dubin says. Kids feel more secure when their days follow a predictable order. It improves their moods, and helps to create a peaceful household. Of course, a regular schedule isn’t always possible during the holidays. You can offset holiday chaos by involving your children in holiday planning. Having a say in the planning can help your kids feel more in control during busy times.

4. Beware of Shopping Pitfalls

Shopping — especially if you’re worried about money or getting elbowed in the stores — can drain the fun out of the holiday season. People who focus on gifts generally feel less holiday cheer than those who spend more time with close friends and family.

Also, despite your best efforts, your gifts may not express your love as well as you hope. According to a survey by Consumer Reports, up to 49 million people get gifts they don’t want each year. Some people donate their holiday duds to charity, return them, or try to sell them on eBay. A few even post photos of “bad gifts” online. So, think about what your loved one truly enjoys. Perhaps lunch out together would be appreciated more than a scarf.

5. Get Creative in Your Gift Giving

Many families have had to cut back on holiday gifts. If this includes you, have a family meeting and get creative. “Some families draw names and each person buys for one person. Some families do handmade gifts or coupons,” Dubin says. A coupon might be good for a massage or night off from doing the dishes, for instance. You don’t have to go into debt to make the holidays special.

6. Play Games

Games can keep things fun and light at family gatherings. “Games are a good way to connect with each other and engage your mind, body, and imagination,” says Levingston. The game is up to you. You can play games indoors or out, and they can be anything from a walk, treasure hunt, cards, or charades. “The key thing is, you are in the moment.”

7. Postpone Family Feuds

There is a reason many people equate holidays with family strife. “When you have a group of people in a small area and everyone expecting to have a great time, it is almost a set up for arguments,” Dubin tells WebMD. With so much emotion and expectation, the holidays are not the best time to work things out. If old family baggage surfaces, plan to talk after the festivities wind down. “It’s better to address emotional issues in a more relaxed, private setting,” Dubin says.

8. Have Compassion for Yourself and Others

Even if you shop less and focus on family time, stressed-out friends, in-laws, and co-workers may still come calling. How can you be a good friend and keep your calm?

Try not to take things personally. Levingston says that’s one of the most important skills you can learn to reduce stress. During the holidays in particular, he says, most people are trying to get their needs met. Maybe it’s their need for love or simply for validation. “Even if someone is being a jerk or insensitive, it is their way of trying to get their needs met,” Levingston says.

So try not to think about how people “should be.” Accept them as they are, and release the tension from your body. “I think when we can see where people are coming from, there can be less frustration and more compassion,” Levingston says.


Have You Best Thanksgiving . . Ever!

8 Days until the big Thanksgiving Feast . . . are you ready?

Yes, Thanksgiving is right around the corner-but don’t panic! Your Resident Gourmet Newsletter will help you have the Best Thanksgiving Ever. A stress-free day filled with family, friends, and great food. How, you ask? With tips on planning for the big day as well as step-by-step guide on cooking the perfect turkey.
So exhale and let’s get down to business!


Happy Thanksgiving!

Chef Jennifer  


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 Your Best
Thanksgiving Ever!

5 Tips for a Stress-free   




1. Plan Your Thanksgiving Menu Early: Are you serving turkey, chicken, or goose? Will there be wine or your special holiday punch? Now is the time to plan your Thanksgiving menu; from soup to nuts. Once you’ve planned your menu you can pull out your recipes and check your cabinets to see what you have in stock and what you’ll need to buy. Write out your shopping list, listing everything you need, and you won’t have to worry about those last minute trips to the store spoiling Thanksgiving Day.


2. Shop Now: Now that you have your grocery list in hand it’s time to head to the grocery store. Buy your non-perishables now and save yourself time later, not to mention you will be able to take advantage of the pre-holiday sales, avoid the long lines and the lack of parking spots. When I shop I keep like items together in my shopping cart so that they are together during checkout and get bagged together as well. Once you get your groceries home, leave them bagged and simply set them aside until you’re ready for them. All you have left to buy are your perishable items and you can purchase them as much as a week out.


3. Cook Now, Relax Later: Decide on the dishes that can be cooked ahead of time and either stored in the refrigerator or frozen until right before Thanksgiving. For example, can you make the cornbread for your cornbread stuffing now and freeze it until you’re ready for it? What about the cranberry relish, collard greens, and sweet potato pies? Cook and store as many of the items from your menu as possible and defrost them the day before Thanksgiving. This tip will definitely save you time and make cooking your holiday meal more relaxed.


4. Get Organized: Now that you have your menu planned, your recipes pulled, have shopped for your non-perishables items, and even precooked some of your dishes; it’s time to decide on your table decor. Go ahead and pull your favorite holiday tablecloth, place mats, and napkins. Make sure that they don’t have any holes or stains and have them laundered and ironed. If you’re using your ‘special occasion’ dishes, flatware, and stemware go ahead and get them out of storage, counted, and wiped down. Doing this now will guarantee you the table of your dreams without the usual holiday stress.


5. Ask For Help: Thanksgiving Day is finally here and it’s time to enlist some help with the finishing touches. Ask someone to set the table. Since the linen is ironed and the dishes counted, this should be an easy task. Someone else can pour the drinks or plate the salads. If you’ve invited guests to share your meal, don’t be shy about asking them to bring a dish to share as well. It’s always nice to have an extra appetizer or dessert or a nice bottle of wine.



How to Cook the Perfect Thanksgiving Turkey!


The temperature in your oven has to be accurate.

You might want to test your oven before the big day by simply preheating it to 250° and testing it with a cooking thermometer. Start your turkey out uncovered in a 425*F oven for 30 minutes. Cover the breast with aluminum foil and drop the temperature down to 325*F for the remainder of the cooking time. This is guarantees a turkey that is crisp outside and juicy inside.

Your turkey has been safely and totally thawed and cleaned.

The only safe way to thaw a frozen turkey is to place it in the refrigerator. Other methods such as running cold water over it or placing it in a microwave oven are not safe because of the chance of bacterial growth and food borne illness. So place your frozen bird in the refrigerator at least 2 days before the big day.


Be sure to remove the neck and giblets from the inside of the turkey!

Don’t laugh!  People do this all the time, so check both the top AND the bottom of your turkey for them. There is nothing quite as anti-climactic is carving the Thanksgiving turkey and having the bag of giblets pop out.


  Know the actual weight of the turkey.

Knowing this number guarantees that you cook your turkey the right amount of time and end up with a turkey that’s golden brown, juicy, and delicious. It also helps plan the timing of your side dishes as well. A good rule of thumb to figure out when to start cooking your Thanksgiving turkey is to back track from the time you want to have it on the table.


Add your dressing last.

Stuff your turkey with dressing once the turkey is totally done and has an internal cooking temperature of 165*F.

NEVER stuff a raw turkey-the dressing will absorb the turkey’s uncooked blood and juices and can lead to food borne illness.


You’ve Done It!

Planned the perfect menu, set a beautiful table, and cooked your Thanksgiving meal to perfection. Now it’s time to enjoy the fruits of your labor-all without the usual stresses associated with the holidays.





 Happy Thanksgiving from our family to yours!



What’s Old is New Again: 3 Delicious Recipes to Use Up That Day Old Bread!

Looking for some fresh ways to use that old bread sitting around your kitchen? 

You know what I’m talking about; the end pieces no one wants, the stale French bread that was so good two days ago, and even that leftover roll lost on top of your refrigerator. Your Resident Gourmet Newsletter is here to help with 3 great recipes using . . . . wait for it . . . stale bread! Take

your pick from Pumpkin Bread Pudding, Pecan Praline French Toast, and Spicy Sausage & Spinach Strata or try all 3!



Chef Jennifer  


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The Staff of Life!

These three recipes are quick, inexpensive and great ways to use up any leftover bread !  



Pumpkin Bread Pudding



Yields 6 servings



1 cup heavy cream

3/4 cup roasted and mashed pumpkin 1/2 cup whole milk

1/2 cup brown sugar

2 large eggs plus 1 yolk

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

Pinch of ground cloves

5 cups cubed (1-inch) day-old baguette or crusty bread

5 tablespoons unsalted butter, melted



Preheat oven to 350°F with rack in middle.


Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.



Pecan Praline French Toast


Yields 6 servings



6 eggs

1 1/2 cups half-and-half

1 tablespoon brown sugar

2 teaspoons vanilla extract

1 (12 ounce) loaf day old French bread, sliced 1-inch thick

1 tablespoon butter

3/4 cup firmly packed brown sugar

1/2 cup maple syrup

3/4 cup chopped toasted pecans



Preheat oven to 350*F.


Grease a 9×13-inch baking dish.

Whisk eggs, half-and-half, brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved.

Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.

Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
Bake casserole in the preheated oven until set and golden brown, about 30 minutes.



Spicy Sausage  

& Spinach Strata




Yields 6 servings


12 ounces baby spinach
1 tablespoon olive oil
12 ounces bulk spicy Italian or spicy breakfast sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, minced
Sea salt, to taste

Fresh ground black pepper, to taste
Freshly grated nutmeg
8 cups stale white or French bread, cubed
12 eggs
2 cups half-and-half
1/4 cup Dijon mustard
2 cups Parmigiano-Reggiano cheese, shredded

Heat the oil in a sauté pan over medium heat. Brown the sausage, and then remove the crumbles to a plate.

Return the skillet to the heat, reduce the heat and melt the butter. Add the onions and garlic and cook to soften, 5 to 6 minutes.

Add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and add the browned sausage to the spinach mixture.
Whisk the eggs, half-and -half, mustard and some salt and pepper until thick and creamy.
Arrange half of the bread in a buttered casserole dish.
Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat.

Cover and store in the refrigerator at least 2 hours and up to overnight.
Bring the strata to room temperature for about 30 minutes before you bake it.

Preheat the oven to 350* F with the rack in the center of the oven.
Bake uncovered 1 hour, until bubbling and the top is golden brown.

Let stand 10 minutes before serving.


Ugly Is The New Pretty!

Looking for the perfect tomato? How about one that’s orange, purple or even stripped?Well it’s probably not in your grocery store! These unique varieties are either home grown -or if you’re lucky-found at your local farmer’s market. To help get you up to speed on the many tomato options out there, this week’s Your Resident Gourmet’s Newsletter has some great tomato varieties to share with you. YRG even has a deliciously fresh Heirloom Tomato Bruschetta recipe for you to try! 

Happy Cooking!

Chef Jennifer   


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Ugly Is The New Pretty . .  .
when it comes to
Heirloom Tomatoes


black elephant

Big, purplish-brown fruit have a rich, sweet, savory taste and are great for fresh eating. This Russian variety is rather uncharming in looks, in fact most of the fruit tend to be misshapen, cracked and otherwise disagreeable in appearance. Thankfully their deliciousness more than makes up for their looks.

ananas noire


Also known as Black Pineapple, this is one of the most interesting tomatoes we offer. The skin has shades of green, purple, orange, and yellow.

white queen

This fruit has one of the best flavors of all tomatoes, being fragrant, fruity and intensely sweet. It’s creamy white in color and very attractive. A productive variety that has become very rare.


striped roman

Bright green flesh has bursts of red streaks that will definitely add intrigue to your vegetable platter. The lip smacking flavor starts out sweet and ends with the perfect amount of tang.


Heirloom Tomato Bruschetta

photo courtesy of The Noshery of Flicker

Yields 8 servings


  • 1-8 oz loaf Italian bread
  • 1 clove garlic, cut in half
  • 2 cloves garlic, minced
  • 8 medium ripe heirloom tomatoes of choice, seeded and cut into 1/4-inch pieces
  • 2 tablespoons fresh basil leaves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • Sea salt, to taste
  • Fresh ground black pepper, to taste

  1. Preheat oven to 350 degrees F*.
  2. Slice bread diagonally into 1/2-inch-thick pieces
  3. Place bread slices on 1- 2 cookie sheets.
  4. Toast bread 15 minutes or until crusty and dry, turning slices over once halfway through baking.
  5. Transfer bread to wire racks to cool slightly.
  6. When bread is cool enough to handle, rub 1 side of each toast slice with cut side of garlic. Discard garlic.
  7. Meanwhile, in small bowl, gently toss tomatoes, basil, minced garlic, oil, salt, and pepper until combined.
  8. To serve, spoon 1 heaping tablespoon tomato mixture on garlic-rubbed side of each toast slice.

5 Ways to Support Georgia Grown Today!

5 Ways to Support Georgia Grown

5 wyas to support

From Rabun Gap to Bainbridge, Waycross to Blue Ridge, agriculture is part of every life in Georgia.  While all Georgians do not live on farms, agriculture affects each and every citizen of the state.  It is a $70 billion industry providing Georgians with more than 380,000 jobs.  Supporting our local agriculture industry can be a great boost to our economy as well as fun and healthy.  Below are the Top 5 ways your business can promote Georgia’s agriculture industry.

1. Eat Georgia Grown Ask your local grocer for their selection of Georgia Grown products.

2.Buy Georgia Grown There are several great CSAs (Community Supported Agriculture) that will deliver directly to your office building.  Setting up a Georgia Grown CSA delivery to your building will provide your employees an easy way to purchase locally grown products and/or provide your break room with plenty of healthy snacks. Locally grown products are also available at a Georgia Farm Bureau Certified Farm Market near you.

3.Visit Georgia Grown Have your next meeting or retreat on a Georgia farm.  Agritourism and You-Pick operations have been sprouting up all over Georgia.  Several agritourism locations have packages made for office groups and meeting facilities.

4. Wear Georgia Grown In 2011, Georgia harvested 1.495 million acres of cotton, making Georgia the second largest cotton producing state in the nation.  Furthermore, Georgia is home to several apparel companies that make all kinds Georgia Grown clothing.

5. Sponsor Georgia Grown The Georgia Grown program is always looking for partners to help support Georgia’s farmers. We will be happy to work with you to find the best partnership for your business.



If you are interested in implementing any of these ideas at your business or if you have any questions, please give us a call at 404-656-3680 or visit us at

Georgia Grown Savannah Summerfest!

Georgia Grown Savannah Summerfest

June 29th at the Savannah State Farmers Market

sav summerfest Join us at the Savannah State Farmers Market for fresh Georgia Grown produce and free family fun at the Savannah Summerfest! This year’s Summerfest will be held on June 29, 2013 from 10:00am-3:00pm. Stop by the market to purchase your summer produce fresh from the farmer and taste fruits and vegetables from vendors across Georgia. The Summerfest will include children’s rides, face painting, an antique car and tractor show, and samples of Georgia’s finest cheese, jellies, honey and more!