Archives for May 2011

Grill Your Dinner


1 ea rib eye marinated and seasoned
1 ea romaine Heart
2 ea lemon

Assorted Veggies to Grill


Preheat grill to high on one side and medium high on the other.  Grill meat 3-4 minutes per side on the hot side and Toss the vegetables in olive oil and season with salt and cook on medium-high side until tender.

Slice the hearts of Romaine and season with olive oil and salt and grill on the hottest spot on the grill until slightly charred.  Chop and season with olive oil and lemon juice.

Tips and Tricks

When using a grill always have two different zones of heat.  On the High Heat side you can finish grilling your corn or crisping up the burgers or steak.  On the medium heat side you can cook vegetables thru without charring the outside.

When mixing spices always check the expiration date.  Previously ground spices are “awake” for 3 to six months after they have been ground.

When grilling bread, brush the bread with nice finishing olive oil and place on the hottest part of the grill.  Brush a stroke of garlic clove over the bread once it comes off of the grill.

When grilling always start with clean grill plates.  To achieve this every time when you are done grilling turn the heat all the way up and shut the lid.  Leave the lid down for 5 minutes and turn your grill off and brush clean.

Steak spice mix: Chile Powder, Smoked Paprika, Black Pepper, Onion Powder, Basil, Cumin
Chef Payton Curry would love to hear from you. If you have questions you can e-mail him at:
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Or visit him at Café Boa

Wine Bottle Wrap

Giving a bottle of wine is easy. Personalizing it is special. Show someone you care about a little extra love with this one-of-a-kind wine bottle wrap. Click on the bottle to watch how I made this.

Low Back Relief

There are a few things you can do to maintain a healthy back and prevent low back pain:

1)  While standing, start by taking your thighs back a little, then gently tuck your tailbone towards the floor.  Don’t overtuck, but with a little adjustment, you should have a natural curve and some length in your lumbar spine.

2)  While standing, bend over and bend the knees a lot.  Place your hands on the outside of your shins/calves (side of the leg) and press firmly in with your hands while you press the inner thighs out. This is called “Shins In, Thighs Out”.  Try this a few times a day to create space in the low back.

3)  Partner stretch or counter stretch.  Stand face to face with a friend or spouse.  Grab each others’ wrists and back up with your feet keeping them hips width apart.  Begin to bend your knees and take your hips back.  As you pull gently on your buddy’s wrists, you’ll get a nice side and back stretch.  Keep the low belly drawing inward while doing this partner pose.  If you don’t have a partner, use a solid surface like a counter or wall to hold onto while you step back, widen the knees, bend the knees and pull the hips backward.  Again, keep the core drawing in.

Instruction by Lisa Kneller, yoga instructor.


Breakfast Casserole


1 (10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky
Layers Refrigerated Original Biscuits
10 eggs
1 1/2 cups milk
1 teaspoon dry ground mustard
Salt and pepper, if desired
2 cups diced cooked ham (you can buy this pre-packaged)
1/3 cup chopped onion
4 oz. (1 cup) shredded Cheddar cheese (buy pre-packaged)
4 oz. (1 cup) shredded Swiss cheese (buy pre-packaged)
Fresh Mushrooms (pre-sliced)


Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.

Meanwhile, spray bottom only of 13×9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish.

In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.

Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.