Foodie Moms

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Comment by Beth Ann Bentley on September 11, 2009 at 11:38am

Well we have already started our September Giveaway of fantastic spices from The Spice Hunter. This month’s theme is restocking the basics. Here you can win a spice rack makeover. Check out the details and enter. Good Luck!

Comment by Carmen Molina on September 4, 2009 at 8:08am

My new website coming soon!
www.pixntray.com
Hope you could stop by
Thank you(:

Comment by Carmen Molina on September 4, 2009 at 8:05am

Hi Foodie Moms! ...looking forward sharing some great yummy recipes!!!

Have a great weekend!

Comment by MommyBlogs.com on August 18, 2009 at 10:16am

Hi All,

I would appreciate any retweets to promote our Foodie website. Thanks!

Food Blog aggregator website lets you search over 400 food blogs for recipes and other foodie-focused articles. www.FoodBlogs.com

Comment by tali buchler on July 21, 2009 at 1:41pm

not a brilliant recipe, but a great afternnon activity with your kids in the kitchen: cookies on a stick

Comment by Mommies Playtime on July 13, 2009 at 8:11am

Hello Mommies. I've started a new social network for moms called Mommies Playtime and we are looking for moms like you to start groups ,blog and get discussions going. We even have a Moms kitchen for you to share your recipes . We hope to see you there ! http://mommiesplaytime.com

Comment by MommyBlogs.com on July 1, 2009 at 8:21am

@ LAStory - thanks for the RT!

Comment by MommyBlogs.com on June 30, 2009 at 6:15am

FoodBlogs.com launched last week. It is a free resource discover new food blogs, keep up with your favorite blogs and share posts with your friends. If you are a food blogger, we send visitors to your blog. www.FoodBlogs.com

Comment by Beth Ann Bentley on June 30, 2009 at 6:06am

iLunchBox will be hosting monthly giveaways with Spice Hunter; the prize, a basket of the best spices you have ever used. To kick off the program iLunchBox will be giving away one basket a week for four weeks in the month of July. Then the rest of the year will be giving away one basket theme per month, with the exception of November. During November we will give away one basket a week for four weeks filled with all you need for great holiday cooking. For more details and information go to iLunchBox.com. Good Lunch!

Comment by Shuan Brown on June 12, 2009 at 3:30pm

Mario Bartali-one of my favorite chefs inspired me to make an attempt to actually cook this dish at home,and I would have to say it came out perfectly delicious. I thought I would share this with all my fellow twittermoms/foodies. Enjoy!
Paella is a blank canvas. You can add any fish, meat or vegetables into your paella according to your preferences. Add meats like sausage, chicken and chorizo; fish like prawns, calamari, clams, mussels and scampi; and vegetables like peppers, onions, carrots, peas, celery and zucchini.


Ingredients:Makes 6 servings




10 small to medium chicken drumsticks
1/2 cup extra-virgin olive oil
2 cups medium shrimp , enough for about 5 per person
1 medium Spanish onion , cut into 1/4-inch dice
1/2 cup pureed ripe tomatoes
1 tsp. kosher salt , or to taste
1 tsp. saffron threads
2 Tbsp. sweet pimenton (Spanish smoked paprika)
4 quarts chicken stock
2 cups bomba or other shortgrain rice
1 pound Manila clams , scrubbed
1 cup freshly shucked peas
10 spears pencil asparagus , stalks cut on the diagonal into 1/4-inch thick slices
1-inch pieces of sausage
Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside.

In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan.

Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want).

Remove from the heat and let rest for 10 minutes before serving.

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