Someone just sent me the link about when the Food Network would re-air the Steak Fajita Throw Down.

http://www.foodnetwork.com/throwdown-with-bobby-flay/steak-fajitas/index.html

• Dec 16, 20099:30 PM ET/PT
• Dec 17, 200912:30 AM ET/PT
• Dec 27, 200911:30 PM ET/PT

  By the way, to all the people who were wondering about getting aprons and books for Christmas:  We just ordered more – just in time for Christmas and the Re-Airing for the Steak Fajita Throw Down!

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I returned from a two day event in Tempe, Arizona: the Arizona Dairy Council’s 20th annual convention – Targeting Trends. This year, this health and nutrition based conference invited me to be one of the speakers on the topic of healthy family meals.  

How impressive (and humbling) to have an opportunity to speak on a panel with very skilled and talented professionals in the field of  nutrition, health and educational sectors about the “spiritual dimensions” of food as part of a healthy and balanced diet. It showed how the Grace before Meals movement really reaches out to a “universal” audience, while at the same time not compromising the fundamental truths of the movement.  Namely, that God has to be part of the dinner table in order to have a healthy diet.

We stayed at the beautiful Buttes Resort (pronounced, Beut’s, and not “buts” – as I did for the first day – how embarrassing!)  The only difficulty in staying at a place so beautiful was that we really didn’t have a chance to enjoy it.  We were busy, in the best way possible!

But, there was just enough time to visit a family friend (he’s kinda’ like family, actually) who moved out to AZ for some work.  He was originally working with a rather cool Christian Clothing Company (see his hoodie as an example of the design).  It’s good to know that he’s still a good ole’ B-More Orioles fan!

While I was there I served up my “Popeye’s Pollo Pumpkin Pasta” which was featured on the Fox 45 news feature on November 3rd.  It really worked out well, not just because it was tasty, but also because the nutritionists approved of the health and low fat benefits.  Of course, I used skim milk instead of cream, but the taste was pretty much the same – just not as much “love” as I would like.  But, it also made the Dairy Council Happy that I highlighted the healthy aspects of the Dairy Industry in this recipe!

While in the Phoenix / Tempe area, I can offer two restaurant recommendations.  First – The House of Tricks located near the Uuniversity.  Upper Scale Fare of Ne0-Classica Americana Cuisine, but not afraid to mix up some fusion flavors served in a romantic setting that had indoor and outdoor seating.  The indoor section reminded me of an old french classic villa, while the outdoor seating was an elegant all white table-clothed open area with trees and vines to help keep the place feeling “cozy”.  DELICIOUS and I highly recommend this restaurant for celebration or special romantic dinners!

The other place was a delicious lunch venue (although they’re open for dinner as well). It was an old floral shop called, “My Florist” which the restaurant owners continued to use – including the old sign.  Kinda’ confusing, but hey, it worked good enough for the locals.  The place was packed! Lunch fare was very much soup, sandwich and salad, which I found delicately prepared and not afraid to be creative.  For example, I had a Brie and Chicken Salad as my main,

but started off with a delicious pumpkin bisque, with pine nuts and drizzled with pumpkin oil.

You all know what made this soup delicious?  Dairy – namely cream.  

So, even though I couldn’t really enjoy the beautiful benefits of the Buttes Resort while speaking at the Dairy Council Conference, I definitely enjoyed the blessings of the Arizona Dairy!

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Popeye’s Spicy Pollo Pumpkin Pasta – serves 4-6

1 box rigatoni pasta

1.5 lbs (apx. 5-6)– chicken tenders

1 tsp olive oil

2 cloves garlic

1/2 (apx. ½ cup) white onion

1-2 tsp red pepper flakes

1/2 cup brandy

1  can pumpkin pie filling

1 tsp ground sage

1 cup milk

2 Tbs Parmesan cheese

4 cups fresh baby spinach leaves

2 tsp salt

1-2 tsp black pepper

Heat olive oil, and sauté garlic, onions, and red pepper flakes.  Cut chicken into ¼-inch thick pieces and season with salt, pepper flakes and sage.  Add chicken to pan and cook for 1-2 miutes.  Add brandy, and flambé.  Add pie mixture, milk, and Parmesan cheese, and mix.  Add pasta, incorporating apx. 2-4 Tbs of the heated starchy water.  Add fresh baby spinach leaves, and incorporate all the ingredients in the pan.  To serve, you could add a few more fresh spinach leaves around the pasta, with a light drizzle of oil, and then top with a light dusting of Parmesan cheese.  

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