I Carve a Meeeean Pumpkin...

Hey there! Did you pick up the October issue of Food Network Magazine yet? I got mine in the mail a couple of weeks ago and immediately turned to the pages showing who is where and found my pumpkin carving. Take a look ...

I've had a few people ask if I actually carved this myself. I've always loved art work and did pretty well in those courses when I was in school. Yes, I sure did :-). There was a room full of us all hacking into our pumpkins. Mine started the day before as a picture. I printed it, then shaded in the dark areas and made a stencil. Here's my starting picture ...
Then I put it over the pumpkin and secured it with tape. Then, I traced the stencil with little pricks from the tip of an Exacto-knife. Next I used carving tools to remove the blank areas of the stencil. If you look in the bottom right of this picture, you can see the finished stencil.
It's actually easier than you think! At first I just carved out the skin to recess the design into the flesh, but when I was done the finishing touch was to run the direction of the carving with the flow of the picture. So, forehead lines across and in the nose area, I followed the contour of the outline. Really helps it look good close up. Shout out to my girl Arti! If you are wondering what she's doing in the background, take a look at the blog I posted last year when we carved these, I called it Carving Out Time for Pumpkin/Burger Time...
That's after I used black ink (that was impromptu and someone went to buy it when I decided it would look better. I rolled most of the ink on, then used a brush to cover the smaller areas. Here's a close up...
Then I decided the pumpkin needed more action all the way around...
This is a long shot ...
Finally when I was done, I took it across the room for it's close up. That's Levi Brown making my pumpkin look it's best!

I did my best to stay out of the way, but knew I'd want to blog about it, so I stepped in between a few shots for a close up under all the lights. Check one side of the pumpkin you won't see in the magazine because of space ...
I took this carving idea from the movie The Shining. I've seen a few pumpkins out there with similar ideas. In the magazine it says I'm a huge movie fan, but actually I'm really a Stephen King fan. He was the first author I bought every book from without question. I've moved on now to other authors, but I love his stories. I fall asleep on a movie in the first 30 minutes if it doesn't grab me lol.

Alright, hope that solves the question of whether I actually carved it or not. Teeheehee, very flattered a couple of people have questioned if I actually did it! Halloween is on the way and I'm working on pumpkin vodka!!

BIG GAME MADNESS!!! New show tomorrow, Access Hollywood Monday!

Hey! There's a new Cooking for Real tomorrow, I'm hangin out on Food Network all weekend between shows and catch me Monday on Access Hollywood live :-). I'm all over these grid-iron eats!

You know we LOVE a food holiday at Food Network and next week's Sunday festivities are just in time if you ask me. Even though the JETS didn't make it, I'm still gonna figure out a way to celebrate and the addition of some comfort food will soothe my wounds. I am really excited actually, just think about it -- next to New Year's Day, the BIG GAME kicks off the eating season for the year. So, one season closes and another opens. All this weekend we have everything you need on Food Network to plan for a great party and we also have some great ideas and recipes online. Remember when I told you a few weeks ago my girl Natina and I taped some stuff at the Chip Shop in Brooklyn? Well, those segments are running all weekend on Food Network, so I hope you enjoy! Ok here's a list of stuff to check out ...

NEW Cooking for Real airs Sunday at 11AM!
It's called GAMER'S GATHERING
On the menu tomorrow ...
Spicy Boiled Peanuts - These are so easy to make and perfect for a party. My dad made these all the time growing up, I just added some spice. Make these the day before and reheat them the morning of the BIG GAME :-). Then make sure there's a big bowl for everyone to discard their shells.

Grown Up Bologna Sandwiches - Just what it sounds like, the childhood pleasure on an adult palate. These are clever and an easy sell to any beefy or skinny guy for that manner, cuz my dude loves them!

Nachos Blanco with Roasted Jalapeno Salsa - Along the same theme, these are grown-up nachos. Not bachelor/bachelorette nachos. Not college student nachos. But, grown woman and man nachos lol. I just think the "huge block of cheese melted with salsa" nachos has seen it's days and the "broiler-burned chips with crusty melted cheddar cheese" nachos is just a tragedy. So, I say phone in the chicken and buy the rotisserie from the grocer, but make the salsa and the cheese sauce. You know if I'm doing it, it's EASY. Trust me, for the little bit of work needed for these nachos, the compliments will be exponential.

And to drink ...
BEER PUNCH!!! - This is something I came up with about 4 years ago. I was working at a magazine called HIP HOP WEEKLY as the Food & Lifestyle editor. I had a little column called Belly of the Beats and interviewed various recording artists about what they ate, cooked, like to drink, etc. Well, rapper Da Brat said she loved to put a drop of grenadine in her beer to turn it pink. I thought, "that's cute", but then thought to myself "where's the flavor with just a drop?". Felt almost like a wasted ingredient that if used right could add flavor and color. So I added some fruit, more grenadine, some sugar and a squirt of lime juice! Now, the grenadine is doing more work than just looking pretty. Give this one a try, beer drinkers like it and so do people that say "eww, I don't do beer".

Still need more help with your BIG GAME party? Check out my section on Food Network.com called Sunny's Strategic Super Bowl Menu

or check out the end zone for Big Game party hosts, touchdowns in the kitchen allowed :-), That's over at the BIG GAMEsegment of the website.


I'm in California a bit early this weekend for my Monday morning visit to Access Hollywood Live with Billy and Kit. I was just here for Thanksgiving and now I'm back with some great tips for a successful Gameday strategy. DVR and check your local listings. Or, just click here and see if it's in your area.

The flood gates are open!!

Hey there! That's me and my bestie Natina taping some segments in Brooklyn last Wednesday for an upcoming promotion on Food Network. Can you guess when this may air?? We taped at place I go for a good beer and something ... ANYthing fried to perfection, Chip Shop. Here I am with one one of the owners, Suzanne.

If everyone needs a Cheers, Chip Shop is mine - complete with a visit from my parents that started sober and ended hilarious. Can't wait for you to see what we shot, of course I'll give more deets when I can, but being here promises that you've got the scoop already!

Well, looks like from comments while I'm thinking I'm saving you from the stereotypical boring vacation slide show, I'm actually holding out on ya! I also took counsel from a former blogger and friend, and he too agrees with you in comments, sharing is caring teeheehee. I now feel so bad I didn't post that 15-lb lobster tail last year! Someone asked in comments where I got the Jurassic Park-sized tails ... I got em in Eleuthera, an outer island of the Bahamas that is an inexpensive, must-stay with a jillion empty and beautiful beaches. I just didn't want to over share, as I actually do in person. So, I promise from now on to post pics from vacay, but since everyone has been so encouraging ... how about a VIDEO??!!

Hope you liked my first video. I haven't edited video since I was in training for broadcasting for the Air Force. Back then one of the pieces of equipment was so big we called it a "toaster" and now I'm editing on a tiny laptop. No cords, board or speakers needed. Crazy.

Anywho, the vacay was to Paris, France. Here's a picture from the day we landed ... in the middle of a blizzard!

Here are a couple more food shots ...Far East in France ...There's a huge and growing Asian immigrant population in Paris and we took advantage of it. We ate all over the place, even at the Louvre. This is a cream of asparagus soup I got at the museum. It had the crunchiest little, oil-laden croutons ...

Very smooth and balanced, see the saffron? Then a vegetable terrine at a place on the Champs Elysees ...
It needed salt, but I tend to think that about many things. And finally a bowl of rummaged through mussels. The frites were served in a little cup on the side and happily throughout dinner, as I ate them, fresh and hot new ones arrived like a refill of tap water. Loved it!

We ended up in Paris because while I was planning a sunny beach vacation I ran into a really cheap apartment rental in Paris. It was actually cheaper to go to Europe than hitting the Caribbean. Another thing, just in case you are a tripper ... it's WAAAAAAY cheaper to rent an apartment or house on vacation if you are planning. Only difference is no room service, but I actually enjoy cooking and dining out on vacay, as I call it. Plus no crazy hotel and tourist taxes added on to the bottom line of the lodging bill. Even in the lean times I've scrounged and taken a vacation at least once a year since I left home at 18, refueling is important for the battle (military ref. lol), but seriously ... growing up moving around all the time, kinda turned me into a "change of scenery" seeker. So, we booked the trip and immediately began to work on our French. I'd been a few times before in my pre-teens, but it was my guy's first time. All I really wanted to know how to say was, "one more please" and "please can I have some more" lol ...

And now, in the new spirit of sharing ... a final note from my babies ...Meow, meow. :-) That's Truffle on the left and Cheddar on the right. You can buy your cats toys, but they always end up playing with other stuff, the laundry basket is the new thing all of a sudden. Both are rescue cats. Cheddar, or "Ched-rock" was taken to our local vet for boarding and her owners never picked her up and the number they left was fake. I found her 4 months into her extended and caged stay when I made my boyfriend take his cat, yes HIS cat to the vet for a check up. His is a rescue as well, found his on the street years before we met, and very nasty. I keep telling him it's feral lol. Cheddar has a super protruding chest bone, not all of her teeth and when we got her she was a bit ill and in need of some TLC. She's just fine now and she brings me joy everyday, can't believe someone would leave her :-(. Her biggest worry these days is which treats she gets, how many and when. Then my Truffle or "Truffle-duffel" as I tend to call him was at the right place at the right time, I got him from an ASPCA truck during NY Pet Week last year while waiting to meet friends for a trip to Coney Island. Truffle, a Maine Coon, talks allllllll day everyday, very loudly. Cat owners know what I mean. We think it's why he's a rescue, some owners just don't see the beauty in quirks like that, I rather like my kitty alarm clock :-). I mean he is up at 7AM everyday, just talking. To whom? We have no idea lol. If I wanted a quick million I'd record him saying "Hello" and send it to AFV. He also does this very human-like stand on his hind legs when he wants to be picked up, and like a baby he also prefers to be held over the shoulder. Really cute. I know, this totally puts me in the running to be a cat lady, but I'm not, I grew up with dogs and look forward to adding some to the pack soon. Trust me though, rescues are hard to pass up, just ask Lindsey in comments... she was there when I rescued Truffle, he was undeniable.

And in true form, I bury the lead ... My show air times are on the move!!! Until I letcha know, catch new episodes of Cooking for Real, Sundays at 11AM, then catch repeats weekday afternoons (Monday-Friday) at 4PM. Catch it live or set your DVR for the series, or season and let it do the work! This week's episode is "Phonin' in Flavor", I have a tasty frozen drink, I'm grilling some pork and I'm making broccoli shake what the cook is givin' it. :-)

Hidden Valley, but not the ranch ...

Hey there! I'm in Hidden Valley, PA today for a charity event tomorrow and before you ask yourself, let me answer ... nope, this isn't where they make the salad dressing. It's close to where my parents live and my dad works at the hospital nearby. A little while ago he asked if I'd come to town for a charity event with his hospital and like daddy's lil girl, I of course said yes. I grew up in a medical family so I know how these events can really provide relief in much needed areas at a hospital and this event is no different.

So I'm here in NRA country with my family for the Cooking for Hope charity event to benefit the Somerset Hospital. It's sponsored by the Pittsburgh affiliate of Susan G. Komen for the Cure, Big Picture Communications, Cyndi's Hope Fund, the Daily American and the Tribune Democrat. If you are in the area and plan to head over, I can't wait to meet you and your ticket alone is doing a great service, but come ready for a great silent auction as well. At the end of the event I have a menu I plan to demonstrate that is perfect for the holiday season. It's my Butterflied Cornish Hens with Sage Butter, my Holiday Parsnip Puree and a recipe I haven't shared yet on Cooking for Real, my Simple Sauteed Mustard Greens. If you have plans to join us tomorrow at the Clock Tower Restaurant, save room in your belly because I'm not just Cooking for Real, you'll be able to eat what I'm Cooking, for real :-).

I'm happy to be here for a great cause and even better, it's neat to make my daddy proud. Feel me on that girls? I just never grow up where he's concerned. Speaking of, there's a new episode of Cooking for Real on deck, it's called Game Changing Thanksgiving. I sat and watched my dad grin like the cheshire cat today while I presented to the food world his turkey recipe on the newest episode. So neat to see him grinning like that. I took this picture without them knowing while I sat back here typing this up. This is happiness for me ... proud parents.Ok, now on to something I will probably never live down with some, but be a member of the club with others. I took a trip to get a childhood taste of ... don't laugh ... don't cringe ...YESSSSS!!! THE MC RIB IS BACK!!!! This is not an advertisement, as if they need me to shill for them ... it's the MC RIB!!!!!! Wanna know what my bff replied when I told her I was on the way to get a Mc Rib? She said "Sunny, that's disgusting". Teeheehee, I know, but it's so wrong, it's right.

Alright, have a great weekend. If you missed my Thanksgiving episode catch it Monday at 4PM on Food Network and if you are in Hidden Valley, I'll see you tomorrow!!

Buns, Apps, Cravings, Fun and More!

Hey there!

BUNS!!!
I made mention a post or so ago that I was still rounding out my menus for the next season of Cooking for Real because we start taping in January. Seems far, but it's close when the holidays are on the way and we are already getting into mid-November. Here's the latest addition to my season 9 menus ...Those are my Glazed Apple-Pecan Cinnamon Buns and if you do a count, it's a bakers' dozen!! Recession is ova!!! Teeheehee, whatever happened to the "baker's dozen"? Well, I got this one by accident, really. In development you just try stuff out and I was concerned with the "room-to-grow" factor and removed a few buns from the cake pan before the ride in the oven. I ended up with 13 buns, but plenty of dough left, so I'm plumping up the height of the buns on my next test to make sure I leave no dough on the table. :-) Sounds like I'm brokering a deal! Hope you like the recipe when I share it on the show, the website and now .....


APPS!!!
Well, just over a month ago I had an episode of Cooking for Real that I titled "I Have an App for That". It was a play on the whole advertising campaign for the iPhone applications many people use to make their day easier. Well, my "Apps" weren't applications, but were totally applicable to Appetizers. Now, we have a real App you can use! If you are App crazy, head to the App store and download the Food Network: In the Kitchen application! It's basically more than 45,000 recipes straight from FoodNetwork.com and more neat bells and whistles. There's a shopping list function, a measurements and amounts converter, a cool clock that counts down while you are cooking, the ability to upload your own recipes, neat categories for recipes or an ingredient-based search and so much more. The one thing I like the most about the App is that every time recipes get added to FoodNetwork.com, they are added to the App! It's a cookbook that keeps growing! It's just a buck.99 :-), not bad for 45,000 recipes and more at your finger tips!

Last night was the kick off event for the App and I spent some time on a panel with our design team and creative people that brought it to life. I never got a chance to take any pics, but there was plenty of tweetin' goin' on. Teeheehee, sounds funny when I type it. Ok, real quick, so you know I'm totally feeling old because I need my bff to give me a twitter 101 course before I start talking and stuff. I see plenty of people I just want to say hi to, but I first need to know what I'm doing. Is this the beginning to feeling old? Not intuitively knowing technology? Too funny, well take a look around for some fun pics from last night and click and follow me in the meantime, @SunnyAnderson :-). I promise when I start tweeting, for real :-), I'll withhold my minutiae and do my best to have fun with it. I'm no @AzizAnsari, but I'll do my best to make you smile :-). Ok ...

CRAVINGS!!

Hey, remember when I told you about a brunch-changing experience I had at Prune here in NYC? Well, one of my brunch co-conspirators was Holly at RandomCravingsBlog.com. She put up a cool post just after, then surprised me with an even crazier post soon after that! Turns out she's Cooking for Real, for 6 weeks in a row and sharing it with all her readers!! I was too busy to alert you to her first results post Cooking for Real, Week One - Appetizers and Dessert, but I'm right on time for her second post Cooking for Real, Week Two - Moderation Flies Out the Window! It just went up this morning for your weekend enjoyment :-). Holly has hand-picked some recipes from this new season of shows and is taking them into her kitchen, even adding me to her Thanksgiving menu! Niiiiiiiiice, I'm seriously honored. Check out the blog and bookmark it, she's got some good stuff over there.

FUN ...

I'm headed to Connecticut in the next few hours for some Food and Wine fun! Check in over the weekend and I'll post some pictures from the Foxwoods Food and Wine Festival. If you are in the area, tickets are still available and I have plans to do the bowling event to night and I host the Bon Bon Boogie Bash tomorrow! Come out and say hi! No, really ... say hi :-), I never mind stopping to talk!

More!!!

There's a new episode of Cooking for Real premiering tomorrow on Food Network! It's called Cooking for Real: After School Special. Back when we were taping this episode I wanted to do a tribute to Mr. Roger's and even shared my goal here with my post, Trivets aren't Trivial, but as it would happen, it takes plenty to fill those shoes. Like how do I walk in the door with everything I need to immediately get started on cooking? There were camera lighting and blocking issues and just too many kinks I hadn't considered. Well, I didn't have the answer then, but after we did an actual walk-through on the set, my brain began to work on it and I realized I could plan the show and recipes better. So, I scrapped the whole tribute and will hopefully chase that teeny goal in my next season of shows in January. Can't wait to give it a try after planning it better! In the meantime, catch the show and enjoy my Chicken Chorizo Patty Melt, Jicama Salsa and my Red Velvet Swirl Brownies. Holly says she's going to try the Jicama Salsa and the Red Velvet Swirl Brownies for next week's RandomCravingsblog post, can't wait! If you already have the Food Network: In the Kitchen App, these recipes are already there! Ok, take care and enjoy your weekend! Again, if you are headed to Foxwoods, say hi so we can chat, for real :-)!!

Sisters and Spaghetti!

Hey there! If you're in New York this weekend I'm hanging out at the Circle of Sisters event with WBLS at the Jacob Javits Center. It's a 2-day event (Sat. & Sun.) with entertainment, seminars, stuff for the kids and I'll be there Cooking, for real :-). Here I am just this morning on local station WPIX talking about the event and more with host Sukanya Krishnan aka "Suki" ...

Sukanya and I have a mutual friend in common so it feels like we know each other and I was too excited to see her again. My first visit to her show was back in 2008 and I blogged about it in "CW 11 Posts video!". Seriously seems like yesterday. You know what they say about time flying, eh? Pretty accurate. Hope you'll join me this weekend at the event and if you can't, please join me for a new episode of Cooking for Real!

I call this new one First Date Spaghetti. I make my Spicy Spaghetti with Mega Meatballs, Easy Garlic and Olive Knots and a drink I call a Juicy Martini. I did this menu for a few reasons. A while back I had dinner at a friend's place and he served spaghetti with a nice kick. It was just on the edge of hot, made you want more to calm the heat that would return with each bite. A crazy vicious cycle and I loved it! I make almost everything a bit spicy, so I'm sharing my personal recipe for a spicy sauce. I love meat balls so I thought I'd go big or go home with some mega meatballs of flavor and stacked them with plenty of love so they aren't just big chunks of meat. I keep 'em juicy and tasty so if you have leftovers you can do a meat ball sandwich the next day with some reserved spaghetti sauce!

Then to go on the side I share my version of an NYC pizza place staple, the garlic knot. Mine are sandwiched with the flavor of garlic, parmesan cheese and olives between two thin layers of pizza dough. I keep pizza dough frozen and defrost it in the fridge over night, but you can also find it in a pop-tube thing. I find the pop tube thing to be a bit on the sweet side, so use a bit more salt when I use that version of dough. It's a really easy recipe and I do it the way I show on this week's episode as well as with other fillings. Sun-dried tomatoes and parm being my second fave, then jalapeno and cheddar.

The drink is something I wanted to share with party guests this summer at the AC Food & Wine Festival. I had a full menu of drinks, sliders and dessert to share at my Sunset, Sliders and Spirits pool party. As we went through the process of trimming the menu down, we had to cut one drink and one slider. I cut the Chicken Chorizo Patty Melt Sliders and My Juicy Martini was put to the side to share at a later date as well. When I was planning this show I thought dessert on a first date would be nice, but with the pasta, the huge meat balls and the knots it just felt really heavy. A drink sounded like a good idea. I love making drinks at home and sometimes do one big signature drink in a pitcher to serve everyone, or myself all night :-). Just kidding ... ok, I hope you enjoy the show! The Chicken Chorizo Patty Melt is on a future show too! Don't forget ...

Cooking for Real: First Date Spaghetti, this Saturday @ noon on Food Network. 11AM central. Tell a friend!!

New Show - Chile Chile Bang Bang!

Hey there! Well, it's been a week, eh? The festival always has the effect of drinking while sitting, when you stand up (when it's over), that's when you feel it! It's full days of running around and packing in all that you can. I had a crazy good brunch last weekend with Holly from Random Cravings and her friend Steve to cap it off and I'll share some pics in a sec, but first ... today's new show!! BTW, Holly posted about our brunch too check it out!

Chile Chile Bang Bang is the newest addition to Season 8 of Cooking for Real and again, I had some fun with the title. I actually was reading Chelsea Handler's similarly named book while planning this episode and it hit me, I have plenty of chiles going on in this episode. Chiles in two different forms are in the main dish and the side, why not have fun with the play on words myself? So, although I know the original inspiration is a 1968 movie title Chitty Chitty Bang Bang, being born in 1975 and more of an old scary, not old kooky movie fan, I've never seen it. Hope you see my newest show, though. :-) It is scary how many ways you can fry a chicken (Chile-Lime Fried Chicken) and I did make some kooky changes to the classic Long Island Iced Tea with my Brooklyn Iced Tea. To round it out, I make my first cornbread on the show so far with my Bacon and Green Chile Cornbread. It's amazing how many shows I can go through and still have things I want to share from my home kitchen, feels like I have a jillion recipes.

I have some news ...

1. I just got picked up for Season 9 of Cooking for Real!! Thanks for watching! I can't do it without you!

2. I'm headed back to co-host all week on Martha Stewart's Sirius radio show Morning Living with Betsy Karetnick. This Monday through Friday tune in from 7am-10am eastern, if you have a tuner :-)! So glad to go back and hang out with the crew!

3. I had a brunch last week that I'm still thinking about this week, here's what I ordered ...Yes, I ordered two plates! On the left, a Fried Oyster Omelet with a side of bacon and on the right, Huevos Rancheros. This is a place on 1st Street and 1st Avenue here in NYC called Prune, but Seinfeld fans know this area as the Nexus of the Universe!Love Seinfeld! Here's a peak inside the Fried Oyster Omelet that was served with hot sauce (visible in the 1st picture) sweetened by powdered sugar ...

I have to tell you, fried oysters are like bacon to me, they make everything better. The people at Prune know how to make an egg too, there was not a spot of browning on either side of my omelet, high standards and a sign that the eggs would be fluffy and light. Boy, were they. I was enjoying myself and the current company so much I forgot that one of our expected brunchers stood us up! Seems the festival got to him and the early wake-up was a bit much, so I sent over this picture to show him what he was missin' ...

Teeheehee, he sent a reply that he was jealous and I went back to eating my two plates. I didn't finish them both, but there was definitely an emphasis on the oyster lol. I just wanted to taste both and was glad I did. I actually have plans to head back very soon, it was just that good. A bit of a wait for a seat, tiny tables, tiny dining room, but big flavor. That's what the Nexus of the Universe delivers!

4. Forget carving a pumpkin a year early, I actually made holiday cookies for December a month ago! Sign up for this year's 12 Days of Cookies and watch here in the next week or so, I'll give a preview of my cookie.

5. Did I mention ... NEW SHOW TODAY!!! :-) Cooking for Real: Chile Chile Bang Bang 12 noon eastern, 11am central! If you miss it today, catch it Monday at 4PM on Food Network!

2nd Annual GLAAD Media Awards in Advertising

Hi there! Well, I headed out last night to present an award at the 2nd Annual GLAAD Media Awards in Advertising along with Anne Burrell. Here I am on the carpet smiling away!

Getty Images

I had on some pretty shoes, but they gave me trouble all night. Ladies, why do we do this to ourselves? I gave up heels at the beginning of the year, but they are like the mob ... they keep pulling me back in! Anyway, I tumbled to the stage and gave away an award with Anne ...Can you see the clear teleprompter things next to the podium? Very presidential, lol. The one on Anne's side was blank or I had the wrong angle to catch it and the one on my side worked, but my angle didn't allow for me to see the whole thing, it was too funny. Good thing I memorized my lines before the show. Too funny. The event was at the Hyatt at Grand Central Terminal and was presented by Omnicom Group, Publicis Groupe, Rokk Vodka, which btw I recommend the apple flavor :-).I tell you the sponsors not because they are paying me, but so you can see the companies involved in causes I believe in, which is equality for all and the portrayal as such in media. I can remember when the Cosby's first aired on television people acted like it was an unrealistic portrayal of an African American family, just to pander to the audience asking for more positive portrayals. To me, it wasn't unrealistic because at the time my dad was a doctor and my mom a lawyer, with many of the same story lines. So, there's something very powerful about media showing all people in a realistic light. It empowers people in a major way and I'm in support of that. But like I say, it was a wedding, over in 2 seconds! Before we went on there was a really funny performance by Mad Men star and host of the evening Brian Batt (Salvatore, if you watch!). He has a one man show on the way called "Batt on a Hot Tin Roof" that begins in a few days if you happen to be in the area. He's hilarious and has a nice voice! Ok, so after Anne and I gave Levi's Gay History Month/Logo Leaders Campaign the award for Outstanding TV Campaign - LGBT Market, I headed back to the little green room to catch a picture with someone I was chatting with just before we went on ...It's Bethenny Frankel!! She was so nice! Even her assistants were nice, which isn't always the case and I found it refreshing. I watch most of the Housewives shows and even watched her spin-off show. There were so many people there! Bravo's Andy Cohen also presented an award and I even caught a glimpse of Ru Paul's Drag Race winner Bebe Zahara Benet, she was so tall and had a really pretty blue dress on, I watched that season so when she walked in I said to myself "ok now we're talkin'!". She brought the glam! Ok, that's it. I didn't get anymore pictures, but I had a great time and was happy to be invited to participate.

I'm headed to my old stompin' grounds of San Antonio, Tx this weekend for Aetna's Healthy Food Fight! Join me at the Grand Hyatt this Sunday! Check the website, they have recipes and winners from each city listed. It's free to come and watch the cooks battle it out this Sunday, so come join us! I went to high school in San Antonio and spent 3 years of my Air Force life there, can't wait to see familiar places and faces! It's been 13 years! Way too long! Ok, I hope to meet you this weekend!

Don't forget the 8th season of Cooking for Real is underway!!! This Saturday catch the new episode "I Have an App for That". I share some small bites that'll get you through any home invasion of friends :-). My Fake Crepes are pretty easy and gooey fun, I also share my Pizza Bites and a recipe that is great with frozen or fresh shrimp, my Shrimp in Garlic Pepperoni Sauce. All are super simple and crowd pleasers. Hope you like the show!

Cooking for Real, Food Network, this Saturday at NOON!

Tell a food friend, don't be stingy, unless it's biscuits :-)

Chow Down TODAY!!! Cleveland tomorrow!

Hey there! Well, here I am getting ready for a trip to Cleveland today for work tomorrow and my guy turns on Food Network to watch. I say "scroll forward and see what I'm cookin' today". He scrolls forward and it looks like a NEW episode of Cooking for Real is on today!!! I just taped it not a month ago and it's ready for you to catch!

NEW EPISODE OF COOKING FOR REAL TODAY!!!!!!

It's called Chow Down and the star of the show is my Chunky Chicken Chowder, perfect if the weather is starting to turn on you wherever you are. A little behind the scenes for you ... The chowder is inspired by a soup I get here often in Brooklyn when I'm feeling under the weather. It's called pesole and actually, my guy goes to get it for me, because this is my go-to soup when a cold has socked me a huge punch and I can't even get out of bed. Traditionally pesole is a soup made with pork, but we get it with chicken to mimic a good ole cold-killin' chicken noodle soup. I've even make it even when I'm not sick, so I give you my version today, not the traditional with pork. A bit healthier and the taste is out of this world! There are huge, plump hominy kernels I simply call white corn or choclo and then what I really like about the soup is locally here in Brooklyn, there's always a huge bone or two in your bowl with meat still attached, sooooooooo gooood! The bone adds flavor, but I love getting to the bottom of the bowl and knawing the rest of my way to health :-).

So, the behind the scenes thing is, to many - that bone in the soup may look unappetizing. Matter of fact it sounded very unappetizing to a member of the production team. There was actually discussion about me not putting the bones in the soup and the final bowl I make for myself. I actually had to make a case for them, even though it may look unappealing to some, it's authentic that way. Gladly, the team agreed I should keep it authentic, ahem Real :-), and the bone stays! To go with the Chunky Chicken Chowder I have my Roasted Tom and Jack Grilled Cheese Sandwiches, these are grilled cheeses for the grilled cheese lover. Roasted plum tomato slices, cilantro, red onions and pepper jack cheese, geez. Hope you really give this one a try! I finish up with a drink only for the heat lovers, it's my Hot Choco Loco. It's chocolaty and it's crazy!!! It's heat on top of heat and I'll just say, it's one of my fave things to have when snuggled up on the couch watching television during cold or rainy weather. I start with 2 jalapenos, but if you are not into it .. maybe try with one? Trust me though ... the heat of two are so on point if you like spicy!

Well, that's it! Food and new tales of eating on today's newest ep of Cooking for Real!! Season 8! Thanks so much for the support!! Hope you like the new season. If you are catching this late because you enjoy internet free weekends ... Catch the show on Monday as well at 4PM!

Aaaaaand ...

Cleveland! I'm on the way! I'm getting into a Healthy Food Fight with Aetna and it's been plenty of fun so far! Come out and hang with me at the Ripe! Food and Garden Festival Sunday all day! Just look for the blue and orange Aetna truck!

Don't forget! Today, Cooking for Real: Chow Down at 12noon eastern. Tell a friend!