The Food Network South Beach Wine & Food Festival presented by FOOD & WINE kicks off this Thursday, February 21, 2013. There will a variety of events going on throughout Miami Beach from February 21 to February 24, 2013. Take the family to Jungle Island to join your favorite chefs and culinary talent for two fun-filled days of food, fitness and learning at Florida Blue presents Fun and Fit as a Family sponsored by Carnival featuring Kellogg’s Kidz Kitchen.
This family-friendly event at the Festival lets parents and kids learn the basics of healthy eating up close with Food Network celebrity chefs. Children will have the chance to explore the food garden, play sports on the beach, get their hands messy in the interactive kitchen and explore the animals of Jungle Island while learning the basics of preparing nutritious meals and having fun doing it. For families who like smiles and sustainable sustenance, Fun and Fit is a superb stop in an already stupendous weekend.
Date: Saturday & Sunday, February 23-24, 2013 Time: 10:00am – 5:00pm Price: $20 Location: Jungle Island, 1111 Parrot Jungle Trail, Miami. For tickets and information visit the SOBEWFF website. Check out some of the recipes that will be featured during this event.
Chef Robert Irvine
Kellogg’s Kids Sand art Parfait: Yields- 4 parfaits
Ingredients
- 3 cups vanilla nonfat yogurt
- 1 cup fresh or defrosted frozen strawberries in juice
- 1Ž2 cup- raspberries
- 1 cup- crushed Kashi Golean Oatmeal Raisin Bar
- 1 cup- Kellogg’s Special K™ cereal
Method
Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses or a Keebler waffle bowl, then top with 1Ž4 cup special k in each glass over yogurt. Next combine strawberries and juice with fresh berries, then alternate layers of fruit and Kashi bar with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.
Chef Reed Alexander
Kewl Chicken Nuggets: Makes approximately 5-6 servings.
Ingredients:
- 1 3/4 lb of raw boneless, skinless chicken breast, sliced into medium-sized chunks
- 1/2 cup of egg whites
- 1 cup of whole-wheat panko breadcrumbs
- 1 cup of crushed Kellogg’s Corn Flakes cereal
- 2 tbsp of chopped fresh Italian flat leaf parsley
- 2 tsp of dried basil
- 2 tsp of dried marjoram
- 2 tsp of dried savory
- 2 tsp of garlic powder
- 1 tsp of sea salt
- 1/2 tsp of ground black pepper
- extra virgin olive oil spray (for spraying a pan & baking sheet)
Method:
- Pre-heat oven to 350 degrees F. Lightly spray a baking sheet with extra virgin olive oil spray. Set aside. Lightly spray a large pan with extra virgin olive oil spray and set over medium-high heat on the stovetop.
- Thoroughly mix the whole-wheat panko breadcrumbs, the crushed cornflakes cereal, the chopped fresh Italian flat leaf parsley, the dried basil, dried marjoram, and dried savory, the garlic powder, the sea salt, and the ground black pepper together in a large bowl or baking dish.
- Dip a chunk of the chicken into the egg whites and then into the breadcrumb and cereal mixture. Coat the chicken in the mixture well. Place on a plate. Repeat the process with each chunk of chicken.
- When all chunks of chicken have been well coated in the breadcrumb and cereal mixture well, place them into the pan for 3 minutes per side, or until a brown, crispy crust has formed on the outside of the chicken.
- Remove the “chicken nuggets” from the pan and place on the baking sheet.
- Bake the chicken nuggets for approximately 12-15 minutes, or until completely cooked through.
- Enjoy!
Disclosure: I was provided with the information in this post by SOBEWFF. No compensation was received.