The Bikini Chef Susan Irby

Picnic Party Foods

Picnic Party Foods : As the weather gets warmer, picnics and pool parties are in fashion again! In this episode of Bikini Lifestyles on AM 790 KABC radio, hosts Susan Irby and Denice Fladeboe share cool new trends in picnic presentations and partyware, plus… caviar truly is affordable! Caviar expert and General Manager of Petrossian Caviar Boutique West Hollywood, Christopher Klapp, joins us for a lesson in caviar, the affordability of caviar (yes, really!), and creative, delicious ways caviar can be used in the perfect picnic foods. Visit Petrossian.com for information on their Caviar 101 Class!

CHRISTOPHER KLAPP OF PETROSSIAN WEST HOLLYWOOD

Also joining us in studio is Nancy Kerr of Eco Eats Plate-A-Cup eco-friendly picnic partyware! Nancy’s uniquely designed Plate-A-Cup plates help you balance your food and your drink on a convenient, sturdy plate that is made out of sugar cane. No, you can’t eat the plate and yes, it is super durable meaning your veggie burger won’t cause the plate to sag and drop your food after you pile on the tomatoes, onions, and red pepper remoulade. Visit Plate-A-Cup on Facebook!

NANCY KERR OF PLATE A CUP

Listen to Bikini Lifestyles each Saturday night at 7pm PT on AM 790 KABC radio Los Angeles or listen LIVE online at KABC.com

Bikini Lifestyles with Susan Irby The Bikini Chef

Bikini Lifestyles Show Highlights:
*What’s On My Plate? ~ be the first to guess what’s on my plate and post the correct answer on our Get Fit With Fladeboe Facebook page to win a $20 gift certificate to Cha Cha’s Brea.
*The Bikini Chef Recipe of the Week

Get Fit With Fladeboe Weight Loss Challenge

Bikini Lifestyles AM 790 KABC is proudly sponsored by:
Fladeboe Automotive Group of Irvine
“If you need a car, you gotta go to Fladeboe”

Get Fit With Fladeboe Sponsors

“Get Fit With Fladeboe” Community Weight Loss Challenge Sponsors:
Purse Baby
Delano Activewear
Diabolo Beverages

PLATE A CUP FOR THE BIKINI CHEF RECIPE OF THE WEEK

The Bikni Chef Recipe of the Week:
Bikini Chicken Stroganoff
Serves 6

1 1/2 pounds egg noodles
1 pound chicken tenders, diced
2 teaspoons black pepper
1/2 tablespoon butter
1 tablespoon quinoa flour
1 medium onion, diced
2 cups diced celery
1 1/2 cups sliced cremini mushrooms (optional)
1 teaspoon sea salt
2 cups nonfat sour cream or plain greek yogurt
1 to 1/2 cups of the pasta water
1/4 cup diced fresh cilantro leaves or Italian parsley leaves

Fill a large pot three-fourths with water and bring to a boil. Add egg noodles and cook until al dente. Drain but reserve at least 2 cups of the pasta water. Set aside.

While noodles are cooking, cook the chicken in a large non-stick skillet with 1 teaspoon of the black pepper over medium-high heat until just cooked through. Remove chicken from skillet and set aside. Do not wipe out skillet. Add the butter and quinoa flour and mix into a paste. Add the onion and celery (and mushrooms, if using), remaining pepper and salt. Stir occasionally and cook until slightly tender, about 5 minutes. Stir in sour cream until combined. Stir in pasta water until desired thickness. Return chicken to the skillet and stir to coat. Stir in cooked egg noodles and coat well. Add additional pasta water, if desired. Add cilantro or parsley and stir to combine. Season with additional salt and pepper, if desired.

AM 790 KABC

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