Springfield Fire Department urges caution after multiple kitchen fires

"After a great deal of thought, it has'e time to distance myself from the Freddy's Steakhouse brand," she said. "I must maintain the u'promising values that'e with me to each and every kitchen that I step into; as well as with each dish that leaves it, to be placed before my guests."Flathers has been fielding job offers from four star and five star restaurants from around the country, her spokesman Joshua Queen said. She also plans to start a consulting business where she would travel around and modernize the menus of restaurants across the country. The Colorado native may set up her firm in Chicago, Las Vegas or some other city, but is still in the early stages of planning.

"She's still putting those plans together because she want to ensure it's done right," Queen said. "She wants to make sure it's the best possible business."Even after Flathers's departure, Freddy's still plans to revamp its lunch and dinner menus, Kamradt said. The steakhouse will shorten the number of menu items, and put a new emphasis on fresh ingredients.Popular entrees, such as ribeyes and chops, will remain."I have to keep that the same because people would kill me," Kamradt said.Beverly Steffel measures a'plishments by the number of "wows" each task receives: One wow is great; two are fantastic; three are out of this world.The Chesapeake woman reached stratospheric success last year when she surprised her son, Jeremy Steffel, with a do-it-yourself kitchen makeover at his Virginia Beach condo.Jeremy had fallen in love with the 1,200-square-foot unit when he saw it on New Year's Eve 2012, just hours after it was put on the market as a foreclosure.

He made an offer that night.The Woodbridge location, a condominium'munity that backs to Honey Bee Golf Course, was ideal, as were the unit's features - a loft and spiral staircase, soaring ceilings and two bedrooms.But what the condo lacked in style - the previous owner had selected a ho-hum palette of browns and peaches with accents of blue and a distinct country vibe - it made up for with good "bones," Beverly said.Jeremy said he knew to look past something as changeable as color and moved in in February 2013.Meanwhile, the close-knit Steffel family members - dad, John; sister, Amy; and mom, Beverly - knew that with teamwork they could make Jeremy's first place the home he envisioned. And because the kitchen is considered the heart of the home, they started there.

Chicken Enchilada Casserole

Preheat oven to 350 degrees. In a large skillet, heat the vegetable oil. Add the onion and chilies and sauté until tender, about 5 minutes. Stir in the shredded chicken and taco seasoning mix.In a bowl, mix together the enchilada sauce, sour cream and soup. Set aside 1? cups of the sauce. Stir 1 cup of the remaining sauce mixture and 1 cup of the cheese into the chicken mixture.In a 9-by-13-inch baking dish, spread some of the remaining sauce on the bottom of the dish. Layer 2 tortillas in the bottom of the dish overlapping one another and extending over the sides. Drizzle with some sauce and spread half of the chicken mixture on top. Repeat with another layer of 2 tortillas and chicken. Top with a final layer of tortillas, tucking it under the overlapping edges of the other tortillas as you would when adding a top crust on a pie. Spread the remaining sauce over the top and sprinkle with the remaining cheese.

Cover with foil and bake for about 35-40 minutes or until the cheese bubbles and the dish is heated through. Remove from the oven and let stand 30 minutes before slicing —Besides the chicken quesadillas it will still be warm. Serve topped with a dollop of sour cream and sliced green onions, if desired.Easily assembled recipes can be a cook's best friend. Most don't call for a laundry-list of ingredients, can feed a crowd and are kid-friendly. This Chicken Enchilada Casserole recipe fits that bill. With a few pantry ingredients onion, taco seasoning, condensed soup and leftover chicken breast think rotisserie chicken, folks, it'es together easily. Instead of making individual enchiladas in corn, this recipe calls for layering flour tortillas. Serve squares of this garnished with a dollop of sour cream and a sprinkling of green onions. A side salad of crisp iceberg will round out the meal.

Danielle Ruiz-Wiley refused to let her newborn daughter pay for her hang-ups.Alas, this full-time, dedicated wife and mother had to face foodie facts: Her self-proclaimed "kitchen phobia" was impacting her young family."When I step into the kitchen, my nerves take over and I quickly b'e frustrated," says Ruiz-Wiley, who moved to Heartland Village four years ago with her hubby, John.The result? A freezer stocked full of prepared meals, a penchant for overusing traditional Puerto Rican spices Sazon and Adobo -- and local restaurants who know her family's order by heart."As a result, my husband has gained weight, and with a 14-month-old baby and living expenses, we couldn't afford to eat out as much as we used to," she says. "I was afraid if I didn't learn to cook I would pass my bad habits to my daughter."

Besides the chicken quesadillas

The series has b'e so popular that even after adding a few extra spots, there is still a waiting list, Duckworth said. In the past, the city has only offered the series once or twice a year, but she said she hopes to make it a more regular feature."This will be my first Junior Chef series," Duckworth said. "I've done the Petite Chef series twice before now."The Petite Chef series has been hosted by the city for several years, giving children ages 5 to 10 a chance to enjoy some age-appropriate cooking and food preparation experiences.Duckworth said the slightly older age group will allow for menu items that are a bit more'plicated."It's such a fun class. We are able to work on kitchen safety and learn different terminology, such as the difference between slicing and dicing," Duckworth said."With our pasta salad, we'll make vinaigrette, which will allow us to explore why oil and vinegar don't stay mixed, and emulsions."

Besides the chicken quesadillas and the pasta salad with vinaigrette, the junior chefs also will have the opportunity to bake cupcakes from scratch -It consists of three basic sizes that include full- and along the way, learn more about the precise measurements necessary for successful baking."I really hope these sorts of experiences take the kids beyond their standard chicken nugget or peanut butter and jelly meals, making them open to try other things," Duckworth said."If nothing else, I hope they learn not to be afraid to try new foods and to know that they can make something delicious."If you feel like wandering tonight, you might like to follow the sound of gypsy jazz to Tender Bar + Kitchen in Lawrenceville.

It's the Ortner-Marcinizyn Duo playing a mix of songs that will stir your blood like the swizzle stick stirs your cocktail."I think there is a growing appeal to this music," said guitarist John Marcinizyn, who has been performing with Susanne Ortner-Roberts for almost a year. "Gypsy jazz is one of these styles that is kind of old, but it has a freshness about it as well. It's very exciting. You'll even hear it being used in movies as background.""Gypsy jazz is music that got its name from the great guitar rituals of Django Reinhardt," said Ms. Ortner. "It really'bines elements of gypsy music and jazz. It's very much a string-based jazz approach.