We've all heard TV cooking-show hosts say, "I wish you could smell this," or "If only we had smell-o-vision."
At the Southern Living Cooking School show, you don't have to wish for new technology. Just sit back and enjoy the scents of great recipes being prepared right in front of you.
This year's shows will be Thursday, Nov. 8, at 10 a.m. and 7 p.m. at Bell Auditorium. Tickets are $5 in advance and $10 at the door.
Last year, tickets sold out two weeks before the show, so I would recommend getting yours soon. And I don't recommend going to the show on an empty stomach. The aroma of a garlic-flavored beef stir-fry and apple pie bread pudding left many stomachs rumbling last year.
The theme of this year's school is "Welcome Home," with special demonstrations and recipes for weekend getaways, easy weeknight meals, cooking together and great ideas for a holiday open house. As always, those present will receive a cookbook, which includes all the recipes demonstrated, as well as additional recipes and a gift bag full of coupons, product samples and information.
The show and recipes in the cookbook are developed and tested at Southern Living's Cooking School in Birmingham, Ala. I prepared many recipes from last year's show.
This week's recipe for Tex-Mex Layered Salad was developed by Southern Living to give you a taste of what you can expect at the show. It's perfect for an autumn picnic or a tailgate party before a college football game.
Romaine lettuce is layered with black beans, corn, avocado, shredded cheese and black olives, then topped with a spicy sour cream dressing. The dressing base consists of diced tomatoes with green chilies, which are combined with sour cream, cream cheese, ground cumin and fresh garlic.
Layer the salad ingredients in a pretty bowl for entertaining at home or in a portable bowl with a lid and carrying case. Use cold packs to keep the salad chilled until serving time.
You can cut the fat in the salad by using reduced-fat or fat-free sour cream and cream cheese and by substituting reduced-fat cheddar cheese for regular. Diced fresh tomatoes would be a pretty addition to the salad, and sliced, grilled chicken breasts could be added to take the salad from side dish to main dish.
|Saturated Fat: 9.8g|
LOWER FAT VERSION
|Saturated Fat: 2.8g|
1 10-ounce can Rotel Mexican Festival Tomatoes and Green Chilies, drained
1 8-ounce container sour cream
1 3-ounce package cream cheese, softened
1 teaspoon McCormick Gourmet Collection Ground Cumin
1 garlic clove, pressed
4 cups shredded romaine lettuce
1 15-ounce can black beans, rinsed and drained
1 15-ounce can whole kernel corn, drained
1 Genuine California Avocado, peeled and chopped
1 cup (4-ounces) shredded sharp cheddar cheese
2 4-ounce cans sliced ripe olives, drained
Chopped green onions, for garnish
Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides; chill.
Layer shredded romaine lettuce and next 6 ingredients in a 3-quart bowl; spoon tomatoes and green chilies mixture evenly over top. Sprinkle evenly with chopped green onions, if desired. Cover and chill 1 hour.
Makes 8 servings.
|ON THE AIR|
Karin Calloway will discuss the Southern Living Cooking School show and her new cookbook at 7:30 a.m. Tuesday, Oct. 23, on radio station WGAC-AM (580) and at 7:30 p.m. Monday, Oct. 29, on Comcast Live (Comcast CSRA, Channel 4).
Nutrient analysis provided by Fran Frye, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to firstname.lastname@example.org.
The Southern Living Cooking School show will be at 10 a.m. and 7 p.m. Thursday, Nov. 8, at Bell Auditorium. The show offers step-by-step instructions on recipe preparation, decorating and entertaining from the staff of the Southern Living Cooking School. Tickets are $5 in advance and $10 at the door. Tickets are on sale at The Chronicle cashier office, 725 Broad St. Tickets may also be purchased at the newspaper's Aiken County bureau, 123 Pendleton St., and at the Columbia County News Times, 4143 Columbia Road. Or see for the mail-in ticket form on Page 9B of today's newspaper. For more information, call 364-6400.
Karin Calloway is the online chef for Viking Range Corp. (www.vikingrange.com) and a member of the International Association of Culinary Professionals. You can write her in care of The Augusta Chronicle Newsroom, PO Box 1928, Augusta, GA 30903. Or send e-mail to email@example.com.
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