Tuesday, May 24, 2011

GE Momsperience Blogging Conference Part #3

If you've been reading my posts this week, you already know that I went to a blogging conference called
in Louisville, KY last week. I hope you're not tired of hearing about it, because today's post is one sharing some amazing recipes that come straight from the full-time chefs in the GE test kitchens Chef Joe Castro and Chef Brian Logsdon. We were able to make our own lunch one day under their tutelage, and I will definitely be making some of these recipes for my family and friends soon!

The first is an amazing and inspiring idea: a breakfast green salad! Why haven't I done this before? I'm always chafing at the fact that there are no greens in our breakfasts. Here is the perfect solution:
Breakfast Salad (from Chef Joe Castro and Chef Brian Logsdon)
1 8oz container strawberry yogurt
1/4 cup honey
1 T cider vinegar
1 1/2 cups crunchy granola
2 bananas sliced
3/4 cups greens
Mis the yogurt, honey and vinegar together in a large bowl. Just before serving add the remaining ingredients and toss well with the yogurt dressing.
(The salad they served us had mixed berries instead of bananas and it was great!)

We made Kentucky fried chicken for our lunch--which was essentially a double battered, fried chicken breast. But what we put on top of it was ah-mazing! The salad that we topped it with was not included in our written recipes (a new recipe just for us, perhaps?) but it had bean sprouts, corn, cherry tomatoes, bacon, garlic and a vinaigrette dressing. AND on top of that we poured a heavenly 
Red Eye Gravy (from Chef Joe Castro and Chef Brian Logsdon)
1 C country ham-julienned
1/4 cup onions-diced
2 T butter
1 1/2 T blour
1 1/2 C chicken stock
1/2 C coffee
1/2 C cream
salt and pepper to taste
Heat 1 T oil in saucepan until it begins to smoke. Add country ham and spread in a single layer and cook without stirring for 2 minutes. Add onions, stir and cook for 2 minutes. Add butter and allow to melt. Add flour and mix to make a roux and let cook for 1 minute. Add chicken stock. Allow to come to a boil while stirring. Add coffee and cream and season with salt and pepper.

After lunch we had a wonderful 
Bread Pudding (from Chef Joe Castro and Chef Brian Logsdon)
1 Quart cream
15 eggs
1 1/2 C sugar
2 T cinnamon
1 T vanilla
1 1/2 C brown sugar
2 French baguettes
Mix the cream, eggs, sugar, cinnamon and vanilla very well. Slice baguettes lengthwise then cut into 1 inch pieces. Soak the bread in the cream mixture in the refrigerator overnight. Spray a casserole dish with pan spray and layer in soaked bread but not all of the liquid. Leave the bread about 1/2 inch from the top so it has room to rise when baking. Cover the top with brown sugar and bake at 325 degrees for 45 minutes. Remove when center is set.
Linked with Menu Plan Monday and MMMmonday.Linked to Tempt My Tummy TuesdayTuesdays at the TableAnything RelatedDelicious DishesSlightly Indulgent TuesdayTuesday TwisterHearth and Soul HopGraceful Abandon's Blog HopTuesday TastesHandmade Tuesdaysand Tasty Tuesdays over at Balancing Beauty and BedlamShades of GreenWhat's Cooking Wednesday, and This Week's Cravings.


  1. I wanted to THANK YOU for coming over and linking up to THIS WEEK'S CRAVINGS Week #30 "Summer Salads", we feature a different theme each Monday. We hope you come back next week for "Memorial Day BBQ Recipes". Have a great weekend!


  2. HI Olivia! I am so glad that you got a chance to go to a blogging conference and try out these wonderful recipes. Seriously, I think meeting others who blog inspires you to continue to grow and mature as a writer and blogger and shows you that there is a whole community of support out there for you! Thanks for sharing with us at the hearth and soul hop! hugs! Alex

  3. Happily following you :) Btw, I also have a party called the Creative Bloggers' Party & Hop. I hope you can share your creative ideas and posts there :)