If you’re in the SD area and want to see what it is that I have been so secretive about (I’m sure you may have an idea…but the real details are being announced at the event), then come to The Center for the monthly event Two Cents with Aaron Heier.  Aaron is not only a PR maven, but social do-gooder, and an amazing friend.  The event starts at 7pm, with some tasty tidbits and something to whet your whistle provided by Urban Mo’s.

I hope to see you all there, so I can share my news with you LIVE!!!!

Keep Cooking!

-Chef Rich

Don’t forget you can follow me on Twitter (@chefrichsweeney) and Facebook.com/ChefRichSweeney!

Have you signed the petition to overhaul the US Schools’ Food System?  Sign up HERE!!!!!!  We have to realize, as a people, that we CAN make a difference in the way we all eat – including children at schools.  I know, personally, I would have preferred a freshly prepared meal, as opposed to an overly processed junk food meal.  I’m interested to see how Jamie will fare tonight against High School Students – I remember at my HS we had a pizza line, to buy slices of Little Ceasars’ Pizza in place of normal lunch.  Plus, we had a separate line that was soft serve ice cream, Little Debby snack cakes, etc – all things that teens and kids LOVE to eat, but are slowly killing us from the inside out!

This is the kind of food I grew up eating in school – where I became overweight and have stayed chubby ever since.  Sure, I could’ve eaten something else, but even eating meals that follow the strict food guidelines given to school lunch programs, you notice that they are still overly processed and unhealthy!

Do your part and sign the petition today.  I don’t even have kids, but I want to see changes made.  What do you think? Leave me a note in the comments below!  Be a part of the Revolution, and let me know when you’ve signed the petition!

Keep Cooking

-Chef Rich

Good luck to everyone who enters – but I’m trying to win em too!!!!!

Happy Cooking

-Chef Rich

Meatloaf?

Mac n Cheese?

Salisbury Steak?

What are the foods you used to it, but haven’t had in FOREVER?  Lemme know in my comments below!

-Chef Rich

I’m sorry for the uber-delays in updating the blog with new recipes/posts (my computer had died on me, and was using my dinosaur of a desktop).

Happy to report that I’m now sporting a new MacBook, so I will be back on track and posting new recipes this week!  Thanks to everyone who’s still checking out the site!

-Rich

I’m finding myself standing in front of the fridge (no, not looking for a snack…though one does sound good…hmmm) just to stay cool.  Watching the dogs chomp down on ice cubes got me in the mood for something cool myself.  And, since it’s a holiday weekend, I figured a refreshing alcoholic beverage would be in order to get my own friday happy hour started!

So, I just whipped up a batch of Basil Red Sangria that I started making in the elimination house from Top Chef, and brought to the bar when I was Executive Chef at Confidential.  It’s a nice twist on a staple summertime drink, with the basil bringing a refreshing lighter note.  Feel free to swap out other fruits for some of the apples and oranges – I love using summer sweet plums, and even peaches (usually reserved for lighter white sangrias). 

Even if you’re not much of a red wine drinker, this Basil Red Sangria has mass appeal – or swap out the red wine for your favorite white!

Time to go cool off and sit in front of the fan for a bit….more postings (and recipes) to come when the weather here cools off!

-Rich

Also, I’m working to get more pictures on the site – both of myself, and of all the recipes – they are in the works, so check back soon!

Ok, I’m off to find a fan to sit in front of……I can’t tell who’s panting more – me or my dogs!

Keep cooking (and in this summer heat, get outside and grill)!

Last night I whipped up the Creamy Tarragon Chicken with Zucchini Papardelle, which turned out pretty nice, and surprisingly refreshing & filling all at the same time.  Dessert was the seasonal fruit & Honey-Yogurt Parfait…I changed it up and added some cubed angel food cake (store-bought) to add to it.

Tonight….not quite sure what I’m gonna make, if anything – all day I have been craving a burger & a beer…and I might just try to convince Steve to say yes – or, I’ll whip up something from the fridge (which needs to be cleaned out soon – getting pretty full in there…not yet scary, but getting close).  In the mean time, I’ll keep plugging away at tomorrow’s class recipes!

That being said, please bear with us while we tweak a few ideas to get things just right.  Also, check out the guys who are getting this all set up for me at www.4MoreHits.com  They do great work, if anyone is looking to have a site built, or get more responses to you current website.

Playing with your food - to me - is the best part of cooking – it’s where your true creativity gets to shine through.  It also helps to break up the mundane-ness of making something from your recipe arsenal.  Even as a chef, I get bored making the same things over and over again.  So, sometimes I like to look and see what I have on hand, then flip through my cookbooks and get ideas for dishes.  Today it was ground turkey, cilantro, and potatoes in the cupboard.  So I had to run to the store and fill in the gaps, but now we are gonna have something a little bit different.  After all, when was the last time you saw “Southwestern Shepherd’s Pie” on a menu or in a recipe book? (but, if it works out, I’ll happily be posting the recipe on here!)

The point – you don’t have to be boring when making dinner – take charge of the food and make something fun and new for yourself and your family.  Now time to see how it came out!

Keep cooking, and leaving me comments!