Inner Chef

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Product Review: Yoshi Grill & Bake Mats

Yoshi Grill & Bake Mats

(Douglas Combs, Inner Chef Member)

Alright now went to Walmart (aka Wally World) the other day and came across the Yoshi Grill & Baking Mats®. Been a bit of a skeptic on these “As Seen on TV” items, but I went ahead and bought one.

I used it tonight for cooking chicken on the grill. I was duly impressed. Most of us know chicken can be very hard to cook on a grill without it flaring up because of the grease drippings. The Yoshi Mat did a very good job of controlling the flare ups, it cooked very evenly and it kept the chicken moist rendering great flavor.

Very underrated product, so if you’re interested, here is what they look like:

Yoshi Grill & Bake Mats

Yoshi Grill & Bake Mats


Yoshi Grill & Bake Mats

Yoshi Grill & Bake Mats

Douglas is an Inner Chef member and has given Inner Chef permission to post this product review. Douglas Combs was compensated by Yoshi for this review.


No Bake Cookies

No-Bake Cookies

2 Cups granulated sugar

8 Tablespoon (1 stick) unsalted butter

½ cups milk

1 teaspoon vanilla

⅓ cup baking cocoa

½ cup peanut butter

3 cups Quaker® Oats (quick or old fashioned, uncooked)


In medium saucepan, combine sugar, butter, milk, and cocoa.

Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat and stir in peanut butter, oats and vanilla.

Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

Serving Tips: *If using old fashioned oats, cool mixture in saucepan 5 minutes.


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Winter Produce

Winter Produce

We automatically know what produce is in season during the warmer months and how expensive they become during the colder months. You may be surprised to find out the delicious produce that is in season for us during the winter. You can find the produce at a cheaper price and still get great flavors for your cooking and baking needs.

  1. Mustard greens
  2. Collard greens
  3. Kale
  4. Sweet potatoes
  5. Bartlett pears
  6. Anjou pears
  7. Fennel bulbs
  8. Pineapple
  9. Cranberries
  10. Brussels Sprouts
  11. Lemon
  12. Lime
  13. Clementine
  14. Grapefruit
  15. Blood oranges
  16. Navel oranges
  17. Turnips
  18. Rutabaga
  19. Parsnip

So, grab some winter produce and start experiencing the amazement of flavor.

Many supermarkets and local produce shops will allow you to try produce that is new to you. Just ask. Don’t let the look of something shy you away from tasting it. You may be pleasantly surprised.


winter produce2




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Quinoa Caprese Casserole

Quinoa Caprese Casserole       5 servings

(Better Homes & Garden 16th Edition)

Nonstick cooking spray

2 cups water

1 cup quinoa, rinsed and drained

½ tsp. salt

1 ½ cups purchased marinara sauce

2 Tbsp. tomato paste

⅔ cup finely shredded Parmesan cheese

⅓ cup whipping cream

½ tsp. crushed red pepper

¼ tsp. black pepper

1 ½ cup grape or cherry tomatoes, halved

1 cup shredded mozzarella cheese (4 oz.)

¾ cup shredded fresh basil

6 oz. fresh mozzarella, cut into ½-inch cubes

Crusty Italian bread, optional

  1. PREHEAT oven to 350°. Lightly coat a 2-quart square baking dish with cooking spray, set aside. In a medium saucepan, combine the water, quinoa and salt. Bring to boiling; reduce heat and simmer, covered for about 15 minutes or until water is absorbed. Let stand for 5 minutes. Uncover and fluff with a fork; set aside.
  2. COMBINE marinara sauce and tomato paste in a large saucepan. Stir over low heat until smooth. Stir in Parmesan cheese, cream, crushed red pepper and black pepper. Bring to a boil; remove from heat. Add cooked quinoa; mix gently. Using a rubber spatula, fold in ¾ cup of the tomatoes, the shredded mozzarella cheese and ¼ cup of the basil. Spoon quinoa mixture into the prepared baking dish, spreading evenly. Top with fresh mozzarella cheese.
  3. BAKE, uncovered, about 30 minutes or until heated through. Top with remaining ¾ cup tomatoes and the remaining ½ cup basil. If desired, serve with bread.
Better Homes & Garden

Better Homes & Garden


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No-Bake Caramel Popcorn Drops

No-Bake Caramel-Popcorn Drops

(Original recipe from


6 cups popped popcorn

3 cups square pretzels, broken in half

2 cups mixed nuts, coarsely chopped

20 ounce package vanilla-flavor candy coating, coarsely chopped

2/3 cup caramel-flavor ice cream topping


In an extra-large bowl combine popcorn, pretzels, mixed nuts, and raisins.

In a medium heavy saucepan cook and stir candy coating over low heat until melted and smooth. Remove from heat. Stir in caramel topping.

Pour melted coating mixture over popcorn mixture. Stir gently to coat. Turn onto waxed paper-lined baking sheet and toss until mixture is covered by coating mixture. Drop mixture by rounded tablespoons onto a tray lined with waxed paper. Let stand until set.

To Store:

Place cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days.

Inner Chef Notes:

  • Work quickly when mixing the popcorn mixture with the melted candy mixture. I had to use 2 spoons.
  • When I added the caramel sauce to the melted candy coating; it began to get thick, real fast. I had to put the pan on low heat and stir until it came to the correct consistency to coat the popcorn mixture. Be careful not to burn the coating mixture.




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