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Easy Tuna Steaks

Sunday is the day of the week I do food prep for the week, and this past weekend I was searching for a simple recipe for tuna steaks. Add easy to that as well. After checking quite a few and double-checking what I had on hand I came up this and it’s very good.

All you’ll need is about a pound to a pound a half of tuna steaks, 1 tbsp good extra virgin olive oil, 2 tbsp Dijon honey mustard, 2 tsp soy sauce and 2 tbsp white or rice wine vinegar. Blend all that together and place your tuna in a plastic bag or dish and pour the sauce all over it and let it sit for no more than 30 minutes to one hour. Longer than that and you’ll have mushy fish.

I used my favorite copper pan with just a light coating of EVVO and put the steaks in for about 4 minutes per side for a nice char. The steak should still be just a touch pink on the inside. And that’s it! For a few minutes prep, less than one hour of marinating and less than ten minutes on the stove or grill and your steaks are done. One for dinner and the other two in the freezer for another day.

Have a nice, quick recipe for salmon filets? Send it to me at ann.kelly@coxinc.com and I’ll let you know how it goes.

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

Meals make the society, hold the  fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with food itself. - Anthony Bourdain

 

Dr BBQ Has The Recipe For Success

Enter the kingdom of Dr. BBQ. The smoker filled with a delectable arrays of meats, perfuming the air with a scent that really should be bottled (like his sauce) and a staff that loves to share their menu favorites. Yes, I had a wonderful time and was well overdue for a visit down to the two-story building near the Trop at 1101 1st Ave South in St. Petersburg. All it took was an invite to lunch with two good friends, Isaiah Chavez and Katie Ryan.

Sincerely, from the moment I walked in to Dr BBQ The Restaurant it was that aroma that did it for me. That and the sign on the door that read “when we’re out, we’re out.” It takes many hours to smoke those meats and they go quickly. But I knew what I wanted even before I got there. Everyone raved about the “Burnt Ends.” They’re lovely little nuggets of what I regard as beef candy. Made with certified Angus Beef it’s the only meat they served with sauce that has carmelized and added a nice little crunch. But if it’s your first time I would suggest the “Feeding Frenzy.” Your choice of 8 ounces of specialty meats and four sides. For the three of us it was more than enough with a doggie bag at the end of the meal. We chose the Burnt Ends, Pork Belly, Smoked Turkey and Sliced Brisket. We were going to give the Pastrami a try but you guessed it - already sold out. Our sides? The Jack Daniels BBQ Beans that had the perfect kick of heat at the end; my new favorite way to have slaw - Sandi’s Bacon Bleu Cheese Slaw; Creamy Potato Salad and very nice Fries. I also gave the Cornbread Madelines a try,  served with very appealing prickly pear butter. That’s just a few items on the menu and the rest a great reason for another meal.

And talk about lucky. The Dr. was in and Ray Lampe was kind enough to spend a few minutes with us and talk about the new venture and life in the downtown St. Pete culinary jungle. But it’s a winner. From the moment I posted a few shots on Facebook and had many friends asking about Dr. BBQ and when we’re making a return trip, well, that’s going to be the easy part. Love the place Ray, and we’ll see you again soon.

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

There are two different things; there’s grilling and there’s barbeque. Grilling is when people say “we’re going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken. Barbeque is going low and slow. - Guy Fieri

Peeps Creamer And Free Beer

No no no! Not at the same time. But there are two new items on the Florida Foodie radar in Ann Kelly’s Kitchen. International Delights comes up with some tasty holiday flavors like their Pumpkin Spice. But would you pour Peeps Creamer in your coffee? Why not! I love an marshmallow in my latte at times but those usually come from Sugar Rush Marshmallows. But hey, since we already have the Valentine’s Day and St. Patrick’s Day stuff out in the stores why not a little bit of Easter with the Peeps?

And beer, beer, the beer is back at Busch Gardens! The generous folks at Busch Gardens are celebrating their 60th with free beer at specific locations in the park. The two free brews will NOT be offered during Howl-O-Scream, but check here where you can enjoy a cold one courtesy of Busch Gardens.

Is there something I should be checking out for Ann Kelly’s Kitchen? Tell me! Reach out to me at ann.kelly@coxin.com and tell me all about it.

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

Why did the Peep cross the road? Because it was a little chicken - author unknown

Going With The Flow

There are two things that can get in the way of eating healthy and ditching a few pounds; the first is life, it just gets in the way. The second is the added stress of a full-time job and living with an autoimmune disease like Lupus. So my coping mechanisms come down to making good choices and planning. I’ll never be the one to judge anyone that takes advantage of helpful items like veggies that are already prepared like the zucchini noodles and chopped butternut squash that I picked up. I mentioned the scallops recipe I was trying out and it was, well, just okay. What it needed was a little more flavor, a bit more of a kick. I decided to work on a dish that used the scallops but add it to a veggie noodle dish with tomato, garlic and a bit of red pepper I had on hand.

I sauteed the shrimp with a little more garlic, salt and pepper, added the tomato and pepper, then the noodles. One thing I will make sure to do the next time is add a bit of salt to the veggie noodles in a separate bowl to help released some of the moisture first. I used a nonstick pan so I only added about a tablespoon of good extra-virgin olive oil, a tablespoon of minced garlic along with the salt and pepper. This part just takes a few minutes and then add the noodles. Oh, and to brighten things up a bit a squeeze of fresh lemon juice.

How long you saute the noodles depends on how much crunch to your dish. I prefer veggie noodles on the crunchy side just as I would have my pasta noodles al’ dente. It only takes a few minutes for the noodles to soften so be careful not to overdo it. So in the space of really no more than 15 minutes with very little extra prep aside from letting the water release from the noodles it’s a quick way to whip up a dish full of veggie goodness and a nice serving of fish. I did add some nice Parmesan shavings, too.

I do have a spiralizer so I’m going to have a little fun experimenting with other veggies for noodles like sweet potato, carrots, etc. But when I’m dealing with the fatigue that comes along more often than I like it’s a lifesaver. Making enough for a few extra meals also helps to come home to instead of grabbing something to go that’s not good for me. I’ve love to know if you have some special, creative shortcuts to share. Please send those along to me at ann.kelly@coxinc.com. Thanks in advance for your shares!   

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

The price of success is hard work, dedication to the job at hand and the determination that whether we win or lose, we have applied the best of ourselves to the job at hand. - Vince Lombardi

Saying No to Plastic And Styrofoam

St Pete City Council takes up the issue of eliminating plastic straws and Styrofoam at Tuesday’s meeting. It’s a good thing and a nice start. No Straws St Pete was on top of things some time ago and the beaches especially embraced the idea. I have a few of the reusable straws and the biggest problem I ran in to right away was making sure they were clean and sanitized. It’s not always easy when you can’t see what’s inside if you’re using, say, the metal type. But most of the sites I’ve checked said two things. Number one, don’t let the sit around, rinse them with hot, soapy water right away to avoid things drying inside. The second piece of advice was to use pipe cleaners to get in there and give them a good scrubbing. Good idea. But of course, if you log on to Amazon there are “premium” sets of reusable straws that come with their own cleaner and case. That could be a nice little stocking stuffer.

So, what are you doing to avoid the plastic and styrofoam? Personally, I make sure to recycle and take my smooth cup out of the car and rinsing things right away when I get in to work. We’re all in this together so let’s share some secrets of being kinder to the environment. Reach out to me at ann.kelly@coxinc.com. 

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

I hate plastic bottles. Just think about it before you buy one. We pay more for a gallon of water than we do for a gallon of gas. I think people will realize that water quality standards in most municipalities are as good or better for the stuff coming out of the tap than bottled water companies. You'll save money and save the environment, too. - Philippe Cousteau, Jr.

Learn To Cook With Scraps

Honestly I thought I was doing fairly well in Ann Kelly’s Kitchen when it came to not wasting food. But after talking with Lindsay-Jean Hard I know I can do a lot better. It’s all about using what we used to throw out. Her new book “Cooking With Scraps” has me rethinking what to do with the banana peels, the ends of the asparagus I used to throw away and even a better way to make us of pineapple peels. I know, it’s intriguing! When you stop to think about exactly how much food  we waste on an annual basis it will make you pick up this book and try to not add to the 133 billion pounds of food waste.

Stop to think about this as well. When you don’t throw away as much you’re also saving more money and who doesn’t want to do that? You may no longer peel ginger, find new techniques to use on an everyday basis and make sure you’re using all those kitchen tools to maximum efficiency! 

It’s also not a lot of extra work, and I’ll let Lindsay-Jean explain that here. Let’s start the new year with the resolution to waste no more!

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

Cutting food waste is a delicious way money, helping feed the world and protect the planet - Tristram Stuart

How To Spend A Delicious Sunday

For as many times as I been over to City Walk at Universal Orlando, I never dared to set foot in the Toothsome Chocolate Emporium and Savory Feasts Kitchen. The simple reason? Self control! I’ve seen countless postings of indescribable concoctions that looked so good. And a chance for me to be so bad. I never saw past the first few words...but then came the savory. Fear no more. I’ve done the research. I thought it’s all about desserts (and I know that’s not a bad thing), but it’s all about a full menu with sensational savory dishes as well. But as Sean, my new favorite server in the world told me it’s a good idea to start at the back of the menu first and plan from there, as in choose the dessert and go from there. Not bad advice at all.

So my indulgence for the day was the Apple Pie Crepe. Oh my. You’ll never miss the usual pie when you have a lighter version with the nice touch of dried apple slices on top. Worth savoring every bite. So there, we did start with dessert first! But the Waldorf Salad was a very pleasant addition to the day. I’m not a fan of overly-dressed salads in the least and this was simple and just what I wanted. And the half serving was more than enough.

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I especially enjoyed the steampunk design of Toothsome. Be sure to keep an eye out for some culinary creations on the second level created with knives, forks and spoons. I had a great view from there, watching one table when dessert came out - followed by the phones. There are no calories in posts, after all.

Oh and don’t be surprised to meet the twosome that inspired Toothsome; Penelope and her best friend and robot Jacques. Quite fun to chat with and the icing on the proverbial cake to a nice afternoon. I suggest getting there early by the way; I sat down around 11 am and when I left shortly after noon the line was out the door. For good reason.

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

Desserts are the fairy tales of the kitchen, a happily-ever-after to supper - Terri Guillemets

Now THIS Is Now To Spend A Sunday

For as many times as I been over to City Walk at Universal Orlando,  I never dared to set foot in the Toothsome Chocolate Emporium and Savory Feasts Kitchen. The simple reason? Self control! I’ve seen countless postings of indescribable concoctions that looked so good. And a chance for me to be so bad. I never saw past the first few words...but then came the savory. Fear no more. I’ve done the research. I thought it’s all about desserts (and I know that’s not a bad thing), but it’s all about a full menu with sensational savory dishes as well. But as Sean, my new favorite server in the world told me it’s a good idea to start at the back of the menu first and plan from there, as in choose the dessert and go from there. Not bad advice at all.

So my indulgence for the day was the Apple Pie Crepe. Oh my. You’ll never miss the usual pie when you have a lighter version with the nice touch of dried apple slices on top. Worth savoring every bite. So there, we did start with dessert first! But the Waldorf Salad was a very pleasant addition to the day. I’m not a fan of overly-dressed salads in the least and this was simple and just what I wanted. And the half serving was more than enough.

I especially enjoyed the steampunk design of Toothsome and two-story seating. It was fun to watch other diners eyes when dessert came out - followed by the phones. There are no calories in posts, after all.

Oh and don’t be surprised to meet the twosome that inspired Toothsome; Penelope and her best friend and robot Jacques. Quite fun to chat with and the icing on the proverbial cake to a nice afternoon. I suggest getting there early by the way; I sat down around 11 am and when I left shortly after noon the line was out the door. For good reason.

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

Desserts are the fairy tales of the kitchen, a happily-ever-after to supper - Terri Guillemets

From Diet To Lifestyle

Part two of the Benlysta Blues

Diet and exercise, the two go together. But I deal with an auto-immune disease call Systemic Lupus Erythematosus, just one of the more than one hundred forms of arthritis. On my lowest days when the lupus is winning and all I want to do is crash and eat whatever will make me feel better that’s a challenge. There’s a world of difference between what might make me feel better mentally and what really will make the difference physically. I’m human and when that choice is between a slice of cheesecake and a meal with plenty of foods that act as anti-inflammatories I haven’t always made the right choice. Welcome to being human. But with a new mindset and plan thanks to Genevieve Sanders, BS, RDN, LDN, Registered Dietitian Nutritionist for BayCare Fitness Centers I’m focusing on foods that will make a difference and not as much on the numbers – like those on the scale every morning. This is what’s making a big difference and making me feel so much more successful. Sure, it takes a little work and planning but that is what makes it work. I have plenty of busy friends who take one day a week to meal plan and cook, and it makes life much easier. I go for those delicious pans of roasted veggies, maybe something in the crockpot but all with one thing in mind. It takes so good and it’s good for me. More fish, That’s all I want. I’m not looking for rapid weight loss which is in no way healthy, I want to make that change in my life that I can live with. 

Now this sure didn’t help this week. My stove decided it had enough and stop working. The burners were shutting down and since I’ve had it quite a while it was time to get a new one. I did keep that easy as well; it’s kind of like not shopping when you’re hungry. I wasn’t in the mood to shop at all, so I did my research, found what I wanted for an excellent price at Famous Tate and arranged for delivery at my convenience. That’s a big plus as well for lessening the stress in my life. I learn to say no more often and look for solutions that benefit everyone. Now this is going to be the fun part. I have to ability to use it for convection cooking which is great for baking. I’m looking forward to using it and saving a little time and electricity and would welcome your input at @ann.kelly@coxinc.com.. Recipes, do’s and don’ts and all that fun stuff.

Thanks for listening, and I’m looking forward to hearing from you.

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

Life is 10% what happens to you and 90% how you react to it. – Charles Swindoll

Who’s Cooking For You On Thanksgiving?

Oh sure, you forgot to take the turkey out of the freezer to thaw in time for Thanksgiving...or are you just in the mood to keep it casual and let someone help take care of the cooking this year? But where to go? There’s actually plenty of places open ranging from A-Z. Well, almost. From Applebees to Waffle House, it’s a long list. And you can always order something to go to guarantee leftovers for that phenomenal day-after sandwich.

There’s nothing like that adrenalin rush of realizing you need just one more ingredient - and it’s Thanksgiving Day. Need something last minute if everyone’s coming to your house this year? There’s a few stores open Thursday but with shorter hours. So it’s a list you want to check more than twice.  And once  you’re set to cook remember it’s safety first!

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough - Oprah Winfrey

Nature’s Food Patch Expands To Dunedin

It’s not that Cheryl Rosselle, Marketing Director for Nature’s Food Patch minded when someone asked when the Dunedin location was going to open, it was just nice when she could say - it’s open! It’s a slightly smaller version than the original in Clearwater but everything we’ve always loved about it is the same. Add to that a continued commitment to being a solid community partner and you have The Patch, Dunedin style.

I had a chance to catch up with Cheryl to talk about the new location, plans for the holidays and more.  That includes the chance to have healthier options for the holidays with catering,  how to help families in need and lots of delicious recipes. Take a moment to hear from Cheryl and check in with Nature’s Food Patch and social media to stay up to speed with all that’s happening. It’s nice to have them in the neighborhood.

Cake Mix Recall

Could the timing be any worse on this recall? General Mills has recalled two types of Betty Crocker cake mix in the US and one type in Canada over possible E. coli contamination. We have all the information  for you here, but just in case you have questions call 1-800-230-8103 in the U.S. or 1-800-526-4579 in Canada. You also can fill out this form or visit www.generalmills.com/flour.

How Sweet October Is

October is just about one of my favorite months of the year – it’s National Dessert Month! But that doesn’t mean you have to overdo it with the fat and calories. Doon Wintz, President of Wholly Wholesome joined me in Ann Kelly’s Kitchen to talk about that and even passed along a few recipes. Wholly Wholesome has created line of natural baked goods that are organic and some gluten-free. So you actually can have your cake – or pie – and eat it, too without all that guilt.

 

If you’d had the unfortunate experience of tasting what looked delicious in the bakery case but not so much when you actually took a bite you’ll understand why Doon’s father Bob began the business in New Jersey back in 1972, and in the late 70’s began to introduce a line of natural foods to its Northeast supermarket customers that looked and tasted great. Their mission statement is right on their site – to provide “Wholicious ™ Goodness” through their products, people and the planet. To find Wholly Wholesome products and celebrate National Dessert Month, check Publix, Winn Dixie, The Fresh Market, Whole Foods and Sprouts.  Dean was a fun, informative guest and I know you’ll enjoy my chat with him.

 

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

“If you don’t take care of your body, where are you going to live?”  ~Unknown

What’s In A Name?

 

That’s a big question as two well-known business’s change their name. Dunkin’ Donuts is dropping the “donuts” and will now be known as just “Dunkin.” Okay, why? They company says they want to highlight other items on the menu like coffee, etc. A new logo is on the way with the changes coming after the first of the year.

 

Weight Watchers President and Chief Executive Officer Mindy Grossman speaks at a global employee event in New York. Weight Watchers says it is renaming itself to WW to focus more on overall wellness and not just dieting. (Amy Sussman/AP Images for Weight Watchers, File)And maybe after you’d had one too many “Dunkin’s” you’ll head for WW. What’s that? That is what Weight Watchers is about to rebrand itself as. Another why? The weight loss chain says its’ “Weight Watchers reimagined,” and the brand’s new tagline is “Wellness that Works.” WW is taking a hard look at what’s important to us in addition to losing those pounds and making permanent changes. Trying to eat healthier, eat cleaner and become more active all enter into what WW wants to be all about. Personally I think it’s a good move. Check out the full story here.

 

Hazelnut Spread M&Ms will debut in April 2019.So not fair…but sound so delicious. How about something new from M&M’s – “Hazelnut Spread”, which features a hazelnut spread center covered in milk chocolate. But don’t go running to the store quite yet. They’re set to hit the shelves in April but will definitely stand out in a teal colored bag. Oh, and M&M chocolate bars will be hitting the shelves as well just in time to tuck in Christmas stockings. Lucky us – they are set to be a permanent addition to their brand.

 

That’s enough on the plate for now in Ann Kelly’s Kitchen but  you know I love to hear from you – where are those cool new places I need to check out – or stay away from, best cookies around and just when do all those farmer’s markets kick back in? Share the Florida foodie love  with me soon – ann.kelly@coxinc.com.

 

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

“Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.” –   Dave Barry

 

 

Relief – And Refreshments – For Truck Driver Appreciation Week

 

It’s a tough job and I know it’s one I could never do. Being a trucker can mean long days and nights on the road, away from family and those home-cooked meals. But there’s so much more to talk with you about in Ann Kelly’s Kitchen. The week of September 9th is Truck Driver Appreciation Week and thanks to the hard work of the St. Christopher Truckers Development and Relief Fund there are also resources for truckers in need. Shannon Currie joined me for a discussion on why the work of truckers is so important to our health (think getting that farm fresh produce ASAP) and at times sacrificing their own health. But the Fund is an online source for help and it’s funded fully by donations.

Who hasn’t stopped at Love’s out on I-4 for a little relief from road rage and stress? That’s one busy hub full of trucks morning, noon and night. We all need our snacks of course and one of the ways the Relief Fund received support is from Southern Recipe. Let’s talk the ultimate road food – pork rinds! But these aren’t the rinds we grew up with. They’re a little healthier, a few more flavors and for those of us who just love to play with our food we have some new ways to work them into your foodie repertoire.

Take a moment to learn a little bit more about St. Christopher’s and how to show your support for the men and women who rule the roads here, and show them some love during Truck Driver Appreciation Week.

 

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

The everyday kindness of the back roads more than makes up for the acts of greed in the headlines. Charles Kuralt

Winner, Winner For The New Ann Kelly’s Kitchen Collection

 

Kelly's Kitchen Prize PackOkay, I get the hint! It’s time to make you a winner with some of my favorites from the Ann Kelly’s Kitchen Collection. All great to curl up with, share with a friend and give to a fellow foodie for Christmas (no judgement).

 

Image result for Sunny AndersonFirst off, from celeb chef Sunny Anderson it’s “Sunny’s Kitchen” filled with affordable recipes with easy-to-find ingredients fresh from her home to yours. Great for meal planning, snacks for a get-together with the girls or just a little something special for you, it’s a great addition to the library.

 

 

Image result for natalie slaterNext up in the Collection is one with my favorite title – “Bake and Destroy” from Natalie Slater. Please, any book with a forward by pro-wrestler CM Punk has to be unique and this one is. And surprise – they’re VEGAN recipes! Natalie has been described as “Martha Stewart meets Iron Maiden” and once you read the book you’ll get it. Fun, outrageous and downright delicious.

 

 

Image result for anne burrellThen there’s the also unique Anne Burrell (oh that hair!) with “Own Your Own Kitchen.” Are you inspired in your kitchen? How about empowered? Are you having fun? You will with Anne’s book and finally being in charge of your own kitchen.

 

 

eDanielleTrussoni061016_033BSheehan.jpgAnd for our last selection, a nice little book from Danielle Postel-Vinay. I’m a fan of the French home style and “Home Sweet Maison” will be your introduction into the French art of making a home. It’s as Danielle says, the way to make your home a place for conversation, tradition and pleasure. I can live with that.

 

It’s easy to register to win – just click here and we’ll choose one winner at random on Thursday, Sept. 6th. Thanks for dropping by Ann Kelly’s Kitchen.

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

“Ask not what you can do for your country. Ask what’s for lunch.” –  Orson Welles

Brunch At The Rez

 

Brunch is my favorite thing. I reconnect with friends, get ride of the weekday stress and find delicious new restaurants to share with you. The Rez at the Hard Rock Hotel and Casino, Tampa is now a definite favorite in Ann Kelly’s Kitchen. it’s no surprise they were named on of the Top Fifty Restaurants in Tampa Bay 2018 by the Tampa Bay Times in addition to the Award of Excellence from Wine Spectator Magazine. Sitting down on a Sunday and letting the incredible Chef Frank and his talented kitchen crew create our brunch experience was one of the best decisions I’ve made in a long time. From the first bite of a tender biscuit with a surprising topping of Montreal Steak Seasoning to the aged ham tucked in between with a red pepper jam it was obvious I was in for an excellent and creative meal. For those cinnamon bun fans, well, I don’t want to ruin the surprise but when was the last time you were able to pipe your own frosting? Well worth the calories.

 

Since it is Sunday brunch you must try one of their cocktails, My favorite was all about presentation – think an adult version of a juice box with the Peach Sangria complete in the easy-to-handle pound and straw. Just fun! And who would say no to a French 75 or Peach Bellini? ‘Tis the season to celebrate one of our favorite fruits and these work just fine.  Another fun touch at The Rez were the vintage plates used for sensational French Toast stuff with Marscapone cheese, and the simple but very enjoyable Western Omlette with a fresh salad that was a perfect accompaniment. You’d also be doing yourself a real disservice if didn’t try the Sweet Corn Angliotti, the Chicken and Waffles served with citrus butter, bacon jam and maple syrup. If you crave a little pasta make sure you try the house made linguine with clams that had a sauce not to be missed. It made me want to raid the kitchen for the recipe, but I settled for a take home box to enjoy it again later.

 

The Rez is just the start of a re-imagining for the restaurants at the Hard Rock. He’s looked all around the world to find the best talent to assist and he’ll be the first to tell you he sets his expectation rate very high. His own experience in top restaurants is why he wants the best for the Hard Rock, and the best dining experience for us.  He’s achieved that at The Rez from attentive service from our server from Ft Myers – a lovely lady named Aaron who made sure I had a fantastic Mocha Latte to start and nice hot towel to finish. Just in case you thought I could actually leave brunch without something sweet to top the meal off I tried a very creative version of Chef Frank’s lemon meringue pie. You’ll never miss the crust again, and good luck putting down the spoon until you’re done. The Rez is easily accessible from the Lucky Street garage. I’m not a gambler but I did feel like a winner with brunch at The Rez Grill. Give it a try soon and make sure to bring friends.  Sunday Brunch is served from 11 am to 4 pm. For dining hours and special events please take a look here, 

 

Click to view slideshow.

 

 

 

 

 

 

Who’s Making The Food Choices In Your House?

 

Salmonella outbreak traced to eggs sickens dozens across several statesWhen it come to the nutrition train in your house, who’s behind the wheel? More and more it’s our children, specifically teens who are making their own choices. But it’s up to us to make sure they have the information they need to make those choices. Brandy Gamoning, Marketing Manager at NestFresh Eggs took a few minutes to chat with me about nutrition, our kids and just what we need to make sure they’re getting in a healthy diet. We talked about everything from what food trends we’re seeing, which ones may or may not be a good choice and if eggs are on the menu what kind of eggs to look for – and how to make them a part of a nutritious diet.

There’s also the consideration of what kind of snacks to include for our very active kids. You want them to stay focused, have good energy for all those extracurriculars and after-school events.  It’s a great way to start a conversation about nutrition, which diets are and are not safe for them and letting them make those choices for themselves with your help.

Take a moment to hear my conversation with Brandy, and for more information, recipes and how to separate fact from fiction just visit the NestFresh site. If you have some tips and tricks you’d like to share in Ann Kelly’s Kitchen send those to @ann.kelly@coxinc.com. Thanks for your input!

 

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

Food is not just eating energy. It’s an experience. Guy Fieri

 

Snoop Dogg Cookbook

 

Okay, get all the “here’s one way to get your green” jokes out of the way. None of the here. Snoop Dogg has a new cookbook and it’s cannabis free. Guess Martha Stewart did have a good influence on him. The new book, “From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen,  will have 50 of Snoop’s favorites. He had my attention with chicken and waffles and mac ‘n cheese. Can you feel the comfort tonight?

Look for the release on Oct. 23rd. It’s on my list and I am checking it twice.

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

“I was raised on fried chicken. My pacifier was a drumstick.” – Snoop Dogg

 

Is There Weed Killer In Your Cereal?

 

What is weed killer doing in cereal? Good question. What the Environmental Working calls unsafe amounts of the weed killer Glyphosate have been found in oat-based cereals like Cheerios, Lucky Charms and Quaker Old-Fashioned Oats. This is one ingredient you find in Roundup. You’ll want to take a look at the full study to understand what’s going on, but one lawsuit has already been filed and settled.

 

When you read a story like this what’s your reaction – do you head for the organic food aisle, start your own garden? I’d like to hear from you and how you handle food safety in your home @ann.kelly@coxinc.com. I appreciate your input and would love to tell the rest of Tampa Bay what you’re doing!

 

WORDS OF WISDOM FROM ANN KELLY’S KITCHEN

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” – Lewis Grizzard  
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