I know I have not posted for a while…I actually have been working really hard on a project for someone developing over 20+ recipes!! I’m almost done with the project and I will be posting soon – sharing some new recipes I have been working on. I’m so excited that I can share these with you!! So stay tuned!! In the mean time, here’s a quick post with some great chicken recipes that I got to sample lately –
I was recently invited to attend a New Comfort Food event in San Francisco: to hear, taste and discuss the new trends in food, especially with the latest results from a national survey and research performed by Foster Farms. The location was at Feastly which I always wanted to check out.
FYI, Foster Farms is a large chicken supplier in the west coast and they have a new campaign about New Comfort Food along with their new product – Simply Raised chickens. Simply Raised chickens are chickens raised without antibiotics, no hormones, with 100% vegetarian diet and AHA (American Humane Association) certified chickens. BTW, this is NOT a sponsored post. There was a sponsored post opportunity and I applied for it but I did not get it. 🙁 However, I was still invited to attend – which I’m happy about.
Overall, there is nothing negative to report. I was a little disappointed, however, that there wasn’t more research data to learn from. I guess the engineer geek in me was imagining some kind of a seminar-like event with scientific research involving charts, graphs, and various forms of data behind their research on the New Comfort Food. But I realized most bloggers won’t think like me…..hahaha… however, there is still some great information that I got that you may find it useful, especially if you are a blogger so I’m sharing!
Now, it’s usually about 1 hour drive from my home to SF and I got there with plenty of time left (30 minutes) but I spent way too much time on parking and ended up late for the event…sigh…So I missed the first course and also the time to meet everyone. I was, however, able to sit next to some friendly parenting bloggers. I also LOVED the table setting –
I also briefly got to connect with Dr. Kit Yarrow, a consumer psychologist and best-selling author. Got a free bag, and of course, most importantly, got to taste great food prepared by the James Beard Award-nominated cookbook author and Food Network “Chopped” champion, Chef Dean Rucker. So all in all, not a bad day!! Actually, kinda amazing since “Chopped” is the show that I go to sleep watching, every night… 😍
Dr. Kit Yarrow also shared her Pinterest insights about the new trend in comfort food with the whole group which was quite interesting.
(Excerpt from Foster Farm Press Release)
Pinterest insights confirm that comfort food is a hot topic online and that consumers prefer a more health-conscious incarnation:
- Over the last year, people saved nearly 50,000 comfort food ideas every day to more than 14 million boards, a 140 percent increase from the previous year.
- “Veggies” is the most popular word accompanying comfort food Pins.
- Chicken is the most popular protein on Pinterest, as consumers are increasingly focused on leaner meats. In the last year, 35 million people saved 566 million chicken ideas on Pinterest, a 32 percent increase from the previous year, and more than eggs, peanut butter and beef combined.
- Traditional comfort foods are on the decline, including lasagna (down 69 percent), macaroni (down 55 percent) and stroganoff (down 50 percent) over the last year.
According to the national survey, commissioned by Foster Farms,
- 58 percent find noodle and carb substitutes like cauliflower and zucchini noodles, or “zoodles,” appealing.
- Millennials (50 percent) are 16 percent more likely to seek inspiration for recipes on social media, compared to 34 percent of older generations
- 63 percent seek more meat and poultry raised without hormones and antibiotics
- 91 percent like fresh vegetables, with 66 percent saying they are “very appealing.”
- 86 percent agree they focus on simple-to-prepare dishes and wellness.
- 69 percent find incorporating super foods or ingredients that have wellness benefits appealing, more so among millennial moms – 75 percent.
After the talk,we were served lunch and they were all delicious!! You can find Chef Dean Rucker’s recipes for these dishes here.
Slightly sour and sweet green apples, salty and pungent blue cheese, roasted hazelnuts added a great nutty and crunchy touch to what could be somewhat of a common apple chicken salad. The hazelnuts were an amazing touch to this Roasted Apple Chicken Salad with Hazelnuts. And the perfectly cooked chicken breast went perfectly well with the salad. I would have loved some more kale but that may be just me.. I think this is probably my favorite dish of all.
The addition of basil to this Tomato Basil Chicken Zucchini noodles really made the zucchini noodles come alive in my mouth. And the chicken breast was of course, tender and juicy and not dry. If you are going to eat Zoodles (Zucchini Noodles), you have to try adding basil to it. This was the sample plate on display.
This is how we were served. This plate shows off the garlic zoodles better.
Although, not so visually appealing (Risotto never is), the Chicken Mushroom risotto was great. Risotto is one of those things that if it’s not done right, it’s almost hard to eat. But this was made perfectly. Rice was cooked all the way through, soft but not mushy and the mushrooms added great flavor and chewy texture.
The breading of the chicken in the Never Fried Chicken sandwich added a nice crispiness (would be better with more coating) and the Siracha Greek Yogurt dressing really made it all better. Sadly, I had to put the bread to the side since I wanted to minimize my gluten intake.
After the lovely sit-down lunch, there was a live cooking demonstration by Chef Rucker. He made his Chicken Lettuce Tacos. Seeing the assembled lettuce tacos reminded me of Korean Ssam!! He used Quinoa on the bottom (instead of rice) and then topped with chicken, corn and bean salsa and avocado. Didn’t get to taste it but I’m sure it was really good. I also realized this would be gluten-free so I’m bummed I didn’t get to try it. I had to leave in a hurry..
Not my best picture – hard to do under yellow light and while being squeezed in between a group of people. But you get the drift..
I think this would be great as an appetizer. Especially if you use more pickable lettuces like butter lettuce or iceberg. Or even a romain lettuce. I would think a more crunchy salad green will go better with this recipe.
Here are some other examples of new comfort food recipes, developed by Chef Dean Rucker for Foster Farms: http://www.fosterfarms.com/recipes/the-new-comfort-food/.