Bacon in Sweets

LOS ANGELES, September 21, 2012 — Bacon is all the craze. With football season in full swing, it’s time to bring bacon—and bacon flavor — to your next tailgating party. After all, who doesn’t love bacon?

Tailgating is a time-honored tradition. Menus typically include hotdogs, hamburgers, chips, and tons of other convenience foods. Even though most fans have their tried and true favorites there is always room for one fun food find to add to the celebration.

Bacon isn’t just for savory dishes anymore. Today it’s popping up in sweets, trail mixes or snacks. Try bringing one of these inspired bacon-infused treats to your next tailgating party. You won’t be disappointed.

Read more: Bacon for football tailgating parties | Washington Times Communities
Follow us: @wtcommunities on Twitter
Follow Chef Mary @chefmarymoran

Bacon for football tailgating parties

Fall grilling

Best vegetables for fall grilling

LOS ANGELES, September 17, 2012 — The end of summer is here and although a chill may be creeping into the air, there’s still time to grill.  Here are the top 10 vegetables to cook on the grill for fall:

1. Belgium Endive- This delicate lettuce is simple to cook. Slice it in half, lightly gloss the cut side with canola oil and season it with salt and pepper. Quickly sear it on the grill.  Add fall flavors by tossing the grilled endive with blue cheese, walnuts, red onion and a final touch of a citrus dressing.

2. Red Onion- Red onion is a versatile vegetable. To grill red onion it’s best to cut it into wedges or circles. The trick is to cut them about 1 ½ to 2 inches thick so the onion doesn’t fall through the grate and it doesn’t disappear while it’s cooking. Red onion is delicious served with grilled red meats.

3. Delicata Squash- Squash is almost always cooked in the oven but you can also cook it on the grill.  However, it does take a bit of patience.  Cut the squash into half rings (remove the seeds and keep the skin on). Lightly coat both sides with canola  oil and season them with salt and pepper. Cook the squash at medium high heat and keep the lid closed as much as possible. You want to grill the squash until they’re cooked through (you can also seal the squash in foil and let them steam for a few extra minutes to make sure they are soft enough). Squash is delicious served as a side dish tossed with toasted pine nuts.

Read More at:

Best vegetables for fall grilling

Read more: Best vegetables for fall grilling | Washington Times Communities
Follow us: @wtcommunities on Twitter
Follow Chef Mary: @chefmarymoran

I am in need of testimonials. If you have read my blog, ate my food, taken a cooking class, watched my webisode, worked with me, coached with me, etc I would love and appreciate a testimonial for my new website. 


Thank you, thank you thank you.
Chef Mary

Roasting Pumpkins

This “how to” is for small to medium sized baking pumpkins also known as pie pumpkins.

These are smaller than decorative pumpkins and easier to handle and cut.

First, preheat your oven to 350 degrees and using a large chef knife cut off the stem and the bottom of the pumpkin.

Slice the pumpkin in half running from where the stem, use to be to the bottom of the pumpkin.

Read More at Hail Mary Food of Grace on The Communities: Roasting Pumpkins

Happy Halloween!

Chef Mary

How to cut shallots

Los Angeles, California, September 20, 2011

Shallots are a gift to the cooking world and they are great to use if you know how to cut them. A relative of the onion, the shallot is basically a smaller onion with a sweeter, milder flavor. Unlike onions, which grow in a single bulb, shallots form in clusters in a manner similar to garlic. When learning to cut them, it’s important to understand the basic configuration of them.

Check out the rest at The Washington Times Communities- How to cut shallots

Body after baby

June 7, 2011

Los Angeles, Ca

As a healthy and fit woman of 30, I was afraid of the condition my body would be left in after having a baby. My yearning for a baby outweighed those frustrating thoughts of losing the body I’d come to know and grown to love over the years. During the last 11 months, my focus was on growing, delivering and keeping a newborn baby healthy. Now, with all the new changes that have come from growing a baby, I’m trying not to forget myself and, most importantly, learn to love my new body.

For more of this article go to Chef Mary's blog at Communities at TWT:

Body after baby

Happy Cooking!

Chef Mary

Email questions for Ask Chef Mary Fridays to mary@hailmarysinc.com

Marinades, rubs and basting

When to use marinades, rubs and basting.

The grill is ready to go and it’s time to start cooking. Marinades, rubs and bastes are an essential part of summer cooking. We all want our meats to taste restaurant quality with layers of flavor and have a delicious mouth feel. Mastering the grill is only half the battle.

Read the rest of the article at:

Marinades, rubs and basting

Sign up for Hail Mary's newsletter by emailing her at mary@hailmarysinc.com!

Happy Cooking!

Chef Mary

Ask Chef Mary: Peanut butter | Washington Times Communities

LOS ANGELES, May 14, 2011

Dear Chef Mary,

I love peanut butter and am looking for some healthy recipes to use

it in. Any suggestions?

Jessica, Milwaukee

Dear Jessica,

Peanut butter is a classic favorite, and can be mixed and matched in tons of exciting and healthy ways. When I was a kid, my favorite was peanut butter and honey. As an adult, I’m crazy about peanut butter and raspberry jam on wheat bread. The great thing about peanut butter is it can be used in both savory and sweet dishes.

More of this peanut butter article-

Ask Chef Mary: Peanut butter | Washington Times Communities

Happy Cooking!

Chef Mary

Ask Chef Mary:Joining a CSA | Washington Times Communities

Dear Chef Mary,

I'm thinking about joining a CSA. Do you think it’s worth my time and are they worth their value?

Jessica, Milwaukee

Dear Jessica,

As spring comes into full bloom, joining a CSA, also known as a Community Supported Agriculture, is an excellent idea to consider for spring and summer.,. For those of you who don’t know, there are farms all over the county that have programs where you can pay a weekly or monthly fee and receive weekly boxes of seasonal produce.

For more of this article go to:

Ask Chef Mary:Joining a CSA | Washington Times Communities

Happy Cooking!

Chef Mary

Ask Chef Mary:breakfast casserole | Washington Times Communities

Dear Chef Mary,

My in-laws are visiting soon and I’m looking for a breakfast casserole I can prepare on the Friday before they get here and then we can simply put in the oven Saturday morning.

Lea Ann

Oklahoma City, OK

Dear Lea Ann,

There’s nothing like having in-laws come to visit to make you feel overwhelmed in the kitchen. Breakfast is a meal where you need something quick and easy that can be left out so that people can enjoy it at their leisure. Egg casseroles are perfect for just such an occasion. There’s nothing healthy about this recipe, but it’s absolutely delicious. Serving this as early as possible is the key because it’s so filling your guests may not be hungry for lunch.

Mushroom and sausage breakfast casserole- Find the recipe and more ideas at:

Ask Chef Mary:breakfast casserole | Washington Times Communities

Happy Cooking!

Chef Mary

Ask Chef Mary:Chocolate cravings | Washington Times Communities

April 1, 2011

Los Angeles, California

Dear Chef Mary,

I have a huge sweet tooth! Any suggestions to curb my afternoon chocolate cravings?

Sincerely,
Jessica

Dear Jessica,

Chocolate cravings are typical in the afternoon because you’re usually full and sleepy from lunch. The chocolate kick and sugar blast gives us a little extra energy to make it through the next few hours before we get our second wind. If you’re craving chocolate, turn to dark chocolate. It’s a great afternoon treat.

Dark chocolate has antioxidants that your body needs and craves but, remember, a little goes a long way. If you’re looking for other options you can keep stashed in your drawer, try a few of the items listed below:

Ask Chef Mary:Chocolate cravings | Washington Times Communities

Be sure to check out other articles at http://communities.washingtontimes.com/neighborhood/hail-mary-food-grace/

Happy Cooking!

Chef Mary

Ask Chef Mary:Homemade baby foods | Washington Times Communities

Dear Chef Mary,

What wonderful baby foods can I make and store?

Thanks, Barbara

Dear Barbara,

Baby purees are so easy to make at home. Babies are constantly growing and changing and so are their taste buds. So if you can, try to have different food options on hand at all times.

For the rest of this article and recipes go to:

Ask Chef Mary:Homemade baby foods | Washington Times Communities

Happy Cooking!

Chef Mary

Recipe: Guinness cupcakes with cinnamon cream cheese frosting | Washington Times Communities

Recipe: Guinness cupcakes with cinnamon cream cheese frosting | Washington Times Communities

St. Patrick's day recipe:Guinness braised beef | Washington Times Communities

St. Patrick's day recipe:Guinness braised beef | Washington Times Communities