My Top Five Favorite Super Bowl Snacks

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

Disclaimer: I am not a football fan. It’s not that I don’t like it; it’s just that I don’t really know the rules and so I get pretty bored watching it. Though, I can remember watching an Eagles game with Matt a couple years ago and there were a ton of fights, which I found it pretty entertaining but Matt tells me games like that aren’t very common. Anyway, fan or not, Super Bowl Sunday is always a great day! Who doesn’t love football snacks? Every year I struggle to limit myself in terms of cooking but it’s tough to say the least. It took me a while to narrow it down but I was finally able to list my top five favorite Super Bowl Snacks.Continue Reading

A Recipe & A Gift

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

This was originally posted on www.foodieturnedfit.com/blog as a healthy recipe and giveaway opportunity for those seeking to improve their health and fitness. But since the outcome is incredibly delicious and I want to share the opportunity with as many people as possible, I wanted to share it here as well!

 

So far, so good on my 2016 goals! I’ve been laser focused on my workouts and my nutrition and have been experimenting a ton in the kitchen. My results are keeping me motivated and the new recipes I’ve been playing with are helping me stay on track mainly because they taste like I’m not staying on track. Ya feel me? Anyway, as Mexican Chicken Tortilla Soupmuch fun as it is to invent new recipes and play with ingredients on my own accord, running my own home based business means I can’t spend ALL my time in the kitchen (I’ve got people to help and coaches to mentor!). That’s where my favorite cookbook comes in.Continue Reading

5 Ways to Transform Your Leftovers

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

I have had multiple people tell me lately that they hate leftovers. This is crazy to me mainly because I happen to love leftovers. Don’t get me wrong, I love to cook, but when there are enough leftovers in the house to allow me a lazy night off, I’m a happy 5 ways to transform leftoversfiancé. Anyway, there may be people who don’t like to eat leftovers but what if those leftovers were transformed into something totally new? After a combination of lots of practice, Pinterest research, and a BuzzFeed article, I’ve developed this list of 5 ways to transform your leftovers.Continue Reading

How to Make Mozzarella Cheese in 10 Easy Steps

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

 

Yesterday was a really great day. Actually, this whole weekend was really great. On Saturday, Matt and I explored downtown Tampa and Oktoberfest and then how to make mozzarella cheeseyesterday, with football games on the TV in the background, we attempted to recreate his mom’s famous meatballs and sauce so we could enjoy meatball subs for dinner. While the kitchen smelled out of this world amazing all day long, I am sad (but not surprised) to say that our attempt to match Mama B’s recipe fell short. The meatballs were still tasty and the sauce was still delicious, but it just wasn’t the same. Hers are just too good to match! However, we also made our first ever batch of homemade mozzarella cheese and THAT was a big win. I immediately knew I had to share the process with you all and I can officially say that if you have the time (about an hour) and the resources, that you should definitely try this one at home. So, the question of the hour is, “How do you make mozzarella cheese?”Continue Reading