Monday, November 24, 2008

Chef John: Another MOZO Enthusiast.

Chef John officially started his culinary career by enrolling at Paul Smith’s College, New York, in 1981. Two years later he graduated with an AAS Degree, with Honors, in Culinary Arts/Chef Training and was also awarded “Outstanding Chef Training Student.” Over the next 20 plus years, Chef John held just about every position possible in the food industry. After having seen, and done, it all in the food industry, Chef John went on to teach at the California Culinary Academy. After almost five years of teaching, John eventually decided to leave the school and follow his dream of teaching a larger audience how to cook and enjoy fine food. Chef John’s reputation among those who have had him as a teacher at culinary school is second to none. His students universally enjoyed his insightful lectures, along with his legendary sense of humor. His ability to reach and inspire others made him one of the most popular Chef’s at the school. Now, Chef John has taken this same engaging approach to the online culinary realm and has quickly gained a large and loyal following of foodies that anxiously await his daily video recipes.

http://foodwishes.blogspot.com

http://www.youtube.com/foodwishes

Sue Slaughter knows how to make a meal!

Harm Wijcherson's Pumpkin Soup
Fry 50g bacon pieces in 2 spoonfuls of oil.
Add 2 chopped onions or 1 large one.
Add 2 teaspoons of dried basil.
Add 2 teaspoons of curry.

Pour in 1 liter of water with some salt. (Some use 1 packet of chicken broth in 2 cups of water and then add 1 can of chicken broth.)
Add one pumpkin (center) in little pieces. Boil about 20 minutes, then mash and add some cream to finish it off. (If you want to save time, you can use 1 large can of pumpkin and a dollop of sour cream to finish if off!)

Green Beans with Feta cheese and Pecans

1.5lbs of fresh green beans. washed, trimmed, and broken into 1 inch pieces.
2/3 cups Olive Oil
1 Tsp dried dill weed
1/4 Tsp salt
1/2 Tsp minced garlic
1/4 Tsp freshly ground black pepper
1/3 cup white wine vinegar
1 Cup coarsely chopped pecans, toasted. (Toast pecans on plate in microwave 3-4 minutes on high, turning midway.)
1/2 cup diced red onion
1 cup crumbled Feta Cheese

Cook beans in boiling water for about 4- 7 minutes. Drain, immerse in cold water, drain and pat dry. In small bowl, combine oil, dill, vinegar, garlic, salt and pepper. Whisk to blend. Place beans in shallow serving bowl. Sprinkle with pecans, red onion, and Feta. Just before serving, add dressing and toss.

Now for dessert: Caramel Cream Brownie Trifle

1 box Betty Crocker Supreme walnut chocolate chunk brownie mix
2 cups of milk
1/4 cup of caramel topping
1 container (8oz) frozen whipped topping, thawed
1 box (serving size: 4) chocolate fudge instant pudding and pie filling mix

1. Heat oven to 350F. Make brownies as directed for 13 X 9" pan. Cool completely.
2. Make pudding mix as directed on box for pudding using milk: refrigerate.
3. Cut brownies into 1" pieces. Stir caramel topping into whipped topping. In 3qt bowl, layer half each of the brownies, pudding, and whipped topping mixture. Repeat. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

AMAZING RECIPES!!!! Thanks Eve.

Thursday, November 20, 2008

Spread the love.



MOZO would like to take a moment and remind everyone to be thankful for their health and well-being! Please take some time to check out these organizations and spread the love over the holiday season!

http://www.projectangelheart.org/

http://denverrescuemission.org

http://www.citymeals.org

http://www.mowaa.org

Happy Holidays!

MMMMMMMMM Turkey.


It's almost Thanksgiving!!! That means: FOOD COMA DAY! The MOZO team LOVES Thanksgiving and wants to know what thanksgiving dish you would choose to eat if you only got to eat ONE on Turkey Day. Is it the cranberries you can't live without or the turkey??? Let us know! Also, please send us recipes to try out this year!

Summer: "There is no way that I could have a Thanksgiving feast without Sweet Potato and Marshmellow casserole!"

Eve: "Fresh baked sweet potatoes!!!"

Steve: "Creamed onions> Little pearl onions are to die for!"

Stuart: "Turkey. Obviously."

Team MOZO also loves STUFFING!!!!

email summer@mozoshoes.com and let me know which food you just can't go without!

Monday, November 17, 2008

We love customer Feedback.


"I stumbled upon a pair of MOZO shoes in a local store, and thought they looked a little clunky. I wasn't immediately attracted to them. Then I tried them on. They are the most comfortable shoes I have ever owned. While I was not in love with the look, they are so comfortable that I bought 2 pairs! I wear them every day all year long.

That was 3 years ago and they are still holding up fabulously. Go MOZO!"
-Satisfied Customer, J.W.

Tuesday, November 11, 2008

Leslie Roseman from Florida recommends Lemon and Garlic Roast Chicken


Lemon and Garlic Roast Chicken

Serves:
3 to 4 servings

Ingredients:
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Copyright, 2004, Ina Garten, All Rights Reserved
www.foodnetwork.com

Thursday, November 6, 2008

Want MOZO shoes? Ask SYSCO for an exclusive price!



As a restaurant owner, you are most likely familiar with SYSCO. They provide you with delicious recipe ingredients and keep your restaurant well stocked. Now you can get MOZO shoes from your SYSCO Marketing Associate. The retail price for a pair of MOZO Executive Line shoes is $149.99. Ask your SYSCO MA if they are a MOZO representative and purchase a pair of MOZO shoes through them for the SYSCO exclusive price of $119.99. If your SYSCO MA is not a MOZO representative, email summer@mozoshoes.com to learn more about the SYSCO discount and how to receive it.

If you are a SYSCO Marketing Associate and would like to find out more about MOZO shoes and how to sell them, please contact summer@mozoshoes.com or court@mozoshoes.com.

Monday, November 3, 2008

Halloween Contest: ELIZA REED WON OUR STOMACHS OVER

Eliza Reed is the winner of the 50% off MOZO Coupon!!!! Thanks to everyone for sending amazing recipes!!!!