Moodi Foodi Favs

Recipes : Peach Salsa with Grilled Pork Chops

3 ripe peaches (or nectarines, which I actually used in combination with peaches), diced
1 small chile (fresno, jalapeno, or serrano), seeds and ribs removed and finely diced
1/4 cup red onion, diced
1/4 cup cilantro, finely chopped
1/2 red bell pepper, diced
juice of 1 lime
1/2 tsp salt
4 1-inch thick pork chops (preferably bone-in)
olive oil
1 tbs cumin
salt and pepper to taste

For The Salsa:
In a medium bowl, mix all the ingredients together. Taste and adjust salt as necessary. You can add more heat to this by adding another chile pepper. I love heat and would actually put more in if I was making this just for myself, but my family isn't into spicy foods, so I left it at one chile and was perfectly happy. Let the salsa sit for at least a half hour to allow the flavors to come together.

For The Pork Chops:
Drizzle olive oil on both sides of the chops. Sprinkle the cumin, salt and pepper over the chops and rub onto both sides. Grill over medium heat about 6 minutes per side. Allow the chops to rest for 10 minutes then serve with the salsa.

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Sources : Peach Salsa with Grilled Pork Chops Photo | Peach Salsa with Grilled Pork Chops Recipe
News : How Oreos Stay In The Game

Oreos have been around for over 100 years but they are still as popular as ever.

In 2014, global retailers sold over $3.2 billion worth of those crème-sandwich cookies-- that’s more than Chips Ahoy!, Keebler, Little Debbie and Girl Scout sales combined, according to data from Euromonitor International.

How does such an old cookie stay relevant?

Mondelez International—the company that now owns the world famous Nabisco cookie brand—has employed a strategy to keep fans excited about the product that gives this cookie more longevity than most snack foods.

Every few months, the company releases a wacky flavored cookie. We’ve seen Birthday Cake, Red Velvet, Candy Corn, Caramel Apple, LimeAde—just to name a few.

“We’re seeing a lot of snack brands try unusual flavors and a lot of this has to do with companies trying to appeal to the millennial consumer,” Jared Koerten, Senior Food Analyst at Euromonitor International told “Younger consumers aren’t looking for the same things their parents ate and they are more willing to take a risk.”

That risk is paying off for brands like Lays with their Do-Us-A-Flavor contest and Doritos-dusted mashups that helped revive Taco Bell. Koerten thinks Mondelez is keenly aware of the “viral nature” wacky snack flavors can have with the social media savvy consumer.

But are any of these new flavors actually worth buying?

We tried the latest Oreo flavor—a carnival theme just in time for summer. Cotton Candy crème sounds like a tooth-ache on a biscuit but one bite and we were in crunchy-cookie heaven. The bright blue blue and pink swirled frosting definitely lets you know this isn’t a natural snack but it really tastes like cotton candy. It's sweet but light and dare we say somehow fluffy? Even people who claimed not to like cotton candy went back for seconds.

Peanut butter fans will also love the brand's limited edition Reese's creme Oreos. Surprisingly, one flavor that wasn't a hit? The tried-and-true tested flavor of mint and chocolate doesn't really translate to an Oreo cookie. We found the mint to be a little too artificial tasting and overwhelmingly sweet, instead of refreshing.

So will any of these flavor mashups overtake the original chocolate cookie-vanilla crème combination? Not likely, according to Koerten.

“The original is always going to be the big one but the more products they can roll out, the more likely it is that people will try something new...even if they don’t buy it again,” says the food analyst. Plus, Koerten says, consumers will likely buy one pack of something new and also buy one pack of the original-- just in case.

“Oreo has a strong heritage in the U.S. and just a handful of brands have that type of staying power.”

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Sources : Oreos Photo | Oreos Article
Drinks : Hi Kai Mai Tai

2 sprigs fresh mint
3 ounces 100% passion fruit juice (no added sugar!)
1 ounce great-quality light rum
1/2 ounce fresh-squeezed lime juice
1/2 ounce premium orange liqueur (such as Grand Marnier or Cointreau)
1/4 ounce simple syrup
1 ounce great-quality dark rum

Smack a few leaves of mint and drop into a cocktail shaker. Combine passion fruit juice, light rum, lime, orange liqueur, and simple syrup in a cocktail shaker and fill halfway with ice. Shake well – about 10 to 15 seconds then strain into a chilled rocks glass, add a few cubes of ice, and garnish with remaining mint leaves.

To float the aged rum, place the tip of a spoon perpendicular to the inside edge of the glass, turn the curve of the spoon toward the ceiling, and slightly angle the spoon downward. Slowly pour the liquid to be floated down the spoon toward the inside of the glass and, so long as the liquid is less dense than the other liquids in the glass, it will float.

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Sources : Hi Kai Mai Tai Photo | Hi Kai Mai Tai Article
Drinks : Hualalai Pineapple Margarita Cocktail

1.5 oz Silver Tequila (I love using Uno Dos Tres Tequila)
.75 oz Cointreau or orange liqueur
2 tablespoons fresh pineapple, cut into small chunks
1 oz orange juice (freshly squeezed preferred)
2 oz pineapple juice (freshly squeezed preferred)
1 ounce fresh lime juice
.25 – .5 ounces agave nectar or simple syrup
Fine Sugar for glass

Take the time to freshly squeeze all the fruits. It makes a big difference, according to Grant and Corey, who makes a mean margarita for pool guests.

Muddle fresh pineapple. Then add orange, pineapple and lime juice. Add the tequila, Cointreau and agave nectar (or simple syrup). Shake in a martini shaker with ice and pour into glass with fine sugar on rim. Cheers!

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Sources : Pineapple Margarita Cocktail Photo | Pineapple Margarita Cocktail Article
Quickspots : West Indian Flavour LLC : Baltimore : Maryand

West Indian Flavour
This business started as a cottage industry in 2003 . Catering to individuals for parties, weddings and holidays with our famous mouth watering Dhalpourie and Paratha roti. Since opening in March of 2006, West Indian Flavour which is located in the East Baltimore neighborhood, has earned the respect of the local community , including rave reviews for our doubles and roti which include chicken, goat, shrimp, beef and vegetarian . A dish that is referred to as the pride of Trinidad and Tobago .

I decided to focus on our West Indian Cuisine because we felt that the American palate was extremely refined and we did not need to tone our food down. As a result, it turns out every body loves it . West Indian Flavour open it's second restaurant in the Park Heights Ave neighborhood catering to very diverse clientele . We taste every food item on the menu to ensure the quality of what we are putting on your plate , so you never loose the opportunity to experience Authentic Caribbean Cuisine.

Menu Item : Chicken Roti : West Indian Flavour

Traditional Chicken Snack Wrap served hot asn seasoned wih garlic, pepper and curry powder.

Chicken Roti Review By Sarah P..: Corvallis, OR
Stopped in here after an event at Johns Hopkins School of Public Health and was absolutely amazed by the food here. As recommended, I ordered a chicken roti and I cannot begin to describe how amazing the flavors were-- the curry with the potatoes and chicken that falls of the bone hit the spot. Just when I thought it couldn't get better, we ordered the sweet plantains. One week later, I am STILL craving those things! Highly recommend this place-- it's mom in the back cooking! Doesn't get more authentic than that!

West Indian Flavour Review By Dawn M. : Washington, DC
My parents are some of the most deeply-rooted, still go 10 times a year, "know your family and your family's family" Trinidadians. Their American-born daughter (who understands and cherishes this strong heritage) found this place after her daily routine of perusing national and local restaurants on yelp and knew she had to surprise them with a trip there. We came, we saw, we conquered a little of everything on the menu. Ah-may-zing. My mother, who makes the best food imaginable, loved this place. My father inhaled a doubles or two (double doubles) before his beef roti even came out the kitchen. And even I, as American-to-the-bone and defiant on most trini foods (outside of my mother's) as you can get; ate a chicken roti standing up. The flavors were incredible. Perfectly seasoned with pepper to taste. We hiked in from Leesburg (90 mins away), got roti skins to go, but will definitely be back. Closest to Trinidad (if not better) that we've found yet (and this is with living minutes from DC and NYC in the last 30 years). Absolutely worth the trip.
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Address : 2111 McElderry St, Baltimore, MD 21205

Sources : West Indian Flavour Photo | Chicken Roti Photo | Chicken Roti Description | Chicken Roti Review | West Indian Flavour Review
Recipes : Buffalo Chicken Egg Rolls

12 egg roll wrappers (buy the ones that are roughly 4" x 4" square)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or coleslaw (dry)
Blue cheese dressing, for serving

1. Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

2. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

3. To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope. 4. Repeat with remaining rolls.

5. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.

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Sources : Buffalo Chicken Egg Rolls Photo | Buffalo Chicken Egg Rolls Article