Fans of celebrity chef Jamie Oliver's new ABC series "Jamie Oliver's Food Revolution" can rejoice, since ABC has just announced that they are ordering a second season of the show to be filmed in Los Angeles, CA. Research revealed that Season 1 Oliver's program was at the #1 spot in all key demographics during its 9 p.m. time slot.

Additionally, a large portion of ABC's pickup decision may have been influenced by the show's nomination for the 2010 Primetime Emmy awards. In fact, "Food Revolution" was announced as the winner in its "Outstanding Reality Show" category alongside fellow competitors "Antiques Roadshow," "Mythbusters," "Undercover Boss," "Kathy Griffin: My Life On the D-List," and "Dirty Jobs."

Oliver responded to his Emmy win by saying, "A massive congrats to the team -- we won the Emmy for the Food Revolution, guys! Such amazing news! I’m so proud. Big love to all involved in Huntington, [West Virginia]."

The second season of "Food Revolution" will debut later in the fall 2010 season. It will consist of six more episodes produced by Fresh One Productions and Ryan Seacrest Productions. Specific dates and times have yet to be announced.

Sources: JamieOliver.com
Hollywood Insider

Who says you have to leave chocolate or desserts out when trying to eat healthy? You don’t have to deprive yourself of those oh-so-decadent desserts if you make good food choices in the rest of your diet. Low fat, fat-free, and sugar-free ingredients are a great way to incorporate desserts of any kind into a special diet. So enjoy a great dessert like this Malted Chocolate Ice Cream Cake once in while, and keep in line with healthier living while enjoying some of the finer things in life.

Ingredients:

• 1 qt. sugar-free vanilla ice cream, softened
• 1/4 C malted milk powder
• 1 qt. sugar-free chocolate ice cream
• 1/3 C fat-free fudge topping
• 1 C malted milk balls, chopped

Directions:

Place the vanilla ice cream into a bowl. Add the malted milk powder and stir until blended in well. Spread the chocolate ice cream evenly into the bottom of a spring form pan. Drop the topping by spoonfuls over the top of the chocolate ice cream. Sprinkle half of the chopped malted milk balls evenly over the top. Spread the vanilla ice cream evenly over the milk balls. Freeze for at least 4 hours. Make sure the ice cream is firm before removing. Remove the sides of the pan and garnish with the remaining malted milk balls before serving. Makes 16 servings.

Preparation Time: approximately 10 minutes
Freezing Time: approximately 4 hours
Total Time: approximately 4 hours 10 minutes

Nutritional Information: (approximate values per serving)
Calories 204; Fat 4g; Saturated Fat 3g; Carbohydrates 35g; Protein 6g; Fiber 1g; Cholesterol 26mg; Sodium 109mg.

After a seven-year winning streak, "The Amazing Race" didn't take first place in its own game at the 62nd Annual Primetime Emmy awards on Sunday night. Amidst their victory, however, none were as shocked as the winners themselves -- the cast and crew of Bravo's "Top Chef."

"This is something that we never expected," executive producer Dan Cutforth said during his awards speech, to which hostess Padma Lakshmi enthusiastically agreed.

Cutforth went on to thank Bravo and the Academy as well as the "Top Chef" production team. "I want to thank our amazing team at Magical Elves, including my partner Jane Lipsitz. And this is really hilarious -- she's not here tonight, and this is the first time in six years she hasn't been -- she's watching in New York."

This year marks the first win for "Top Chef," which has been consistently nominated for "Outstanding Reality-Competition Program" alongside shows such as "American Idol," "Survivor," "Project Runway," "Dancing with the Stars," and of course, "The Amazing Race."

However, the "Outstanding Reality-Competition Host" winning streak has yet to be broken. This year marks the third win in a row for "Survivor" host Jeff Probst, who has won every award since the category's creation in 2008.

Cutforth spoke for the group during his acceptance speech, wanting to "thank the amazing chefs we work with, because this show is all about their incredible talent -- and without them, the show would be nothing.  I also want to thank all husbands, wives, girlfriends -- the people that support us, the people that put up with the long hours we put into making the show."

Source: Reality TV World

This tasty burger is great for those who are trying to cut back on their meat intake. The sautéed vegetables give it a low-fat twist. For something a little different, try a couple of fresh basil leaves on each sandwich instead of the lettuce leaves. You can also make a great sauce by mixing together 1/4 C light mayonnaise and 1/2 tsp. horseradish, using the mixture in place of the mustard. For a truly vegan recipe, make appropriate substitutions such as soy cheese instead of milk-based mozzarella.

Ingredients:

• 1 tsp. olive oil
• 1 green bell pepper, sliced thin
• 1 sweet red bell pepper, sliced thin
• 1 sweet yellow bell pepper, sliced thin
• 1 onion, sliced thin
• 1 garlic clove, minced
• 1 Tbsp. balsamic vinegar
• 4 slices mozzarella cheese
• 1/4 C mustard
• 4 hard rolls, split and toasted
• 8 lettuce leaves
• 1 tomato, sliced thin

Directions:

Preheat the oven broiler. Pour the oil into a skillet and place the skillet over medium heat. Add all the peppers, onions, and the garlic, and sauté 5 minutes or until crisp and tender. Drizzle the vinegar over the vegetables and toss to coat. Spread the mustard over the top of roll. Spoon the vegetables over the bottom of each roll. Place a slice of cheese over the vegetables. Place the bottom of the rolls on a broiler pan. Place the pan in the broiler and broil 4 inches from the heat for 2 minutes or until the cheese melts. Top each sandwich with a couple slices of tomato and a lettuce leaf, and cover with the top of the bun. Makes 4 sandwiches.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 22 minutes

Nutritional Information: (approximate amounts per serving)
Calories 278; Fat 10g; Saturated Fat 3g; Carbohydrates 39g; Protein 9g; Fiber 3g; Cholesterol 13mg; Sodium 456mg.

It's safe to say that, with the anticipation of tonight's 62nd Primetime Emmy Awards ceremony, the A-list world has gone completely astir. So how do the stars relax and celebrate while they're waiting for their results?

Ty Burrell, Jesse Tyler Ferguson, Eric Stonestreet, and Fred Willard of ABC's critically-acclaimed new sitcom "Modern Family" spent Friday night at Spectra, a Wolfgang Puck restaurant inside California's Pacific Design Center.  They were joined by "Dexter" actor James Remar, "Mad Men" actress Elisabeth Moss, and "Breaking Bad" star Bryan Cranston. Attendees sipped on cocktails and enjoyed live jazz on the restaurant's patio. The menu included Chinese chicken salad, Shangri La lobster, miso-glazed salmon, short ribs and sweet plantains.

At the luxurious Sunset Marquis hotel, helmed by executive chef Guillaume Burlion and winner of the 2010 Wine Spectator Award of Excellence, comedy reigned supreme. Entertainers Kathy Griffin and Bill Maher were in attendance with Seth MacFarlane of "Family Guy", "Last Comic Standing" host Craig Robinson, "Robot Chicken" producer and voice-over comic Seth Green, and Adam Scott and Aubrey Plaza from "Parks & Recreation."

Comedy continues to the live Primetime Emmys show with the hosting talents of SNL alum Jimmy Fallon. Bravo's "Top Chef" franchise has earned a total of five nominations this year. Winners will be announced during the 62nd Annual Primetime Emmy Awards broadcast on tonight at 8:00 p.m. ET on NBC.

Source: The Associated Press

Turkey is easy to cook and adapts to many different flavorings, like this homemade Herb Marinade. Grilling your turkey makes it even more of a snap. Adding the grilled vegetables means less time in the kitchen. Turkey is also quite healthy. Both the white and dark meat contain many nutrients, although dark meat does contain more fat. Use leftovers in a salad or as a lunchtime sandwich.

Ingredients:

• 2 Tbsp. olive oil
• 1 Tbsp. fresh garlic, chopped
• 1 Tbsp. fresh rosemary chopped
• 2 tsp. lemon zest, grated
• 1/4 C lemon juice
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 (1 lb.) turkey breast tenders
• 1 (1 lb.) eggplant
• 1 (1 lb.) zucchini
• 3 plum tomatoes

Directions:

Place the oil, garlic, and rosemary into a bowl. Add the lemon zest, lemon juice, salt, and pepper, and whisk well.

Place the turkey into a large bowl. Pour 1/3 C of the marinade over the turkey and coat the turkey evenly. Refrigerate for 45 minutes. Refrigerate the remaining marinade.

Cut the eggplant lengthwise into ½-inch-thick slices. Cut the zucchini lengthwise into ½-inch-thick slices. Cut the tomatoes in half. Place the vegetables on a baking sheet and spray with a non-stick cooking spray.

Heat the grill. Place the turkey on the grill and discard the marinade. Grill the turkey for 7 minutes per side, or until it reaches 160 degrees according to the meat thermometer. Remove the turkey to a platter, tent with foil, and let rest until ready to cut.

Place the eggplant slices and zucchini slices onto the grill. Grill for 4 minutes, then turn and grill an additional 4 minutes or until just tender. Add the tomatoes to the grill and grill for 2 minutes per side, or until charred -- but not too soft. Allow the vegetables to cool enough to handle. Cut the cooled vegetables into bite-size pieces and toss with the remaining marinade. Makes 6 servings.

Preparation Time: approximately 15 minutes
Marinade Time: approximately 45 minutes
Cooking Time: approximately 26 minutes
Total Time: approximately 1 hour 26 minutes

Nutritional Information: (approximate amounts per serving)
Calories 243; Fat 6g; Saturated Fat 1g; Carbohydrates 10g; Protein 39g; Fiber 2g; Cholesterol 94mg; Sodium 159mg.

The racetrack at Churchill Downs in Louisville, KY, is best known as the home of the famed Kentucky Derby. But on September 12, the event center will forgo its equestrian roots to cater to an elite group of foodies for "Fork, Cork & Style."

Churchill Downs is partnering with the Make-A-Wish Foundation of Ohio, Indiana, and Kentucky to make this culinary event a reality. In turn, a portion of the proceeds will benefit the non-profit foundation, which organizes celebrity events and special memories for terminally ill children.

The event's featured headliner is celebrity chef Emeril Lagasse, known for his numerous TV cooking shows, best-selling cookbooks, and -- of course -- his personal catchphrase, "BAM!"  Also appearing at the festival are two former "Top Chef" contestants: seafood chef Brian Malarkey of San Diego's Searsucker from season 3, along with season 6's self-proclaimed "gastronome" Eli Kirshtein of ENO Restaurant & Wine Bar.

During the event, guests will be able to sample local cuisine and food products, taste a wide variety of wines, and receive helpful tailgate party tips. Additionally, VIP guests will have the opportunity to meet the celebrity chefs and obtain priority seating for the cooking demonstrations.

Tickets for "Fork, Cork & Style" at Churchill Downs are $25 for general admission, $60 to include a wine tasting package, and $500 for the limited-availability VIP package. Prices will rise after Sunday, August 29. More information on tickets and event schedules can be found at www.forkcorkandstyle.com.

Source: Business First

These healthy Pumpkin Pie Whole Wheat Muffins are great for a quick breakfast or a late afternoon snack. Most whole wheat flours are ground from red wheat, which leaves the flour with a bitter taste. Whole white-wheat is ground from wheat grains that give us healthier flour along with better taste. Whole white-wheat flour can be used in place of all-purpose flour or whole wheat flour in the same amounts.

Ingredients:

• 1/2 C sugar
• 1/2 C light brown sugar, packed
• 6 Tbsp. unsalted butter, at room temperature
• 2 tsp. cinnamon
• 1-1/2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 2 tsp. vanilla extract
• 2 large eggs
• 2 large egg whites
• 1-1/4 C canned pumpkin
• 2-1/2 C whole white-wheat flour
• 1/2 C milk, separated

Directions:

Preheat the oven to 350 degrees. Line 20 muffin tin cups with paper liners or spray well with a non-stick cooking spray.

Place the white and brown sugars into a mixing bowl. Add the butter. Sprinkle in the cinnamon, ginger, cloves, baking powder, baking soda, and salt. Pour in the vanilla and beat with a hand-held mixer on medium speed for 2 minutes or until just blended together. Add the whole eggs, one at a time, beating after each addition. Add the egg whites and beat until blended in well. Add the pumpkin and beat in on low speed until just blended in.

Add one third of the flour, add ¼ C milk, add the second third of flour, followed by the last of the milk and the remaining flour, beating consistently until just blended in. Transfer the batter to the prepared muffin cups, filling each cup about 2/3 full. Bake the muffins for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then remove to a wire rack to continue cooling. Makes 20 muffins.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes + cooling

Nutritional Information: (approximate values per muffin)
Calories 150; Fat 4g; Saturated Fat 3g; Carbohydrates 25g; Protein 3g; Fiber 1g; Cholesterol 31mg; Sodium 198mg.

Traveling foodies with a sweet tooth and a soft spot for charitable organizations may be convening in Oklahoma City this Friday night for the Tour de Palate, a gourmet food and wine event which showcases a prestigious cake competition to benefit the Leukemia and Lymphoma Society.

The Tour de Palate Live Challenge cake decorating contest has only been around for three years yet has managed to grab the attention of some of the nation's premier pastry chefs, many of whom are familiar faces on Food Network and TLC. Event manager Ruth Rickey said, "Every year, we've been really fortunate in getting people to compete. I'm so blessed that these people are willing to come here from across the country at their own expense."

Six contestants will compete in the 2010 Live Challenge. They include the undefeated "Ultimate Cake-Off champion Mike Elder, chocolate specialist and "Food Network Challenge" participant Zane Beg, certified master sugar artist and presidential cake designer Norm Davis, former Oklahoma State Wedding Cake Competition winner and "Designer Wedding Cake Off" participant Kim Payne, Texas native and three-year state cake competition winner Ashlee Trotter, and cake decorating instructor John Kuzmic.

This year's decorating theme is "Summer Fun." Each artist will be given 90 minutes to create their masterpiece, followed by a silent auction in which guests can bid on their favorite cakes. And as one could guess, the winning bid takes the cake.

Guests who do not have the winning bid can still enjoy samples of local cuisine and pairings from wine distributor Paragon. A new addition this year is a beer garden which will feature both local and imported brews.

The Tour de Palate will be held at Oklahoma City's National Cowboy & Western Heritage Museum on Friday, August 27 from 7 to 11 p.m.  More information can be found at www.tourdepalate.com.

Source: NewsOK.com

Finding appetizers or party foods that are healthy can be hard to accomplish. These Cheesy Ranch Tortilla Rolls are healthy, and they taste great too. Be careful when chopping the peppers. Use disposable gloves if you have them, and don’t rub your face or eyes unless your hands are thoroughly washed. This will help to avoid unnecessary burns and skin irritations.

Ingredients:

• 2 (8 oz.) packages fat-free cream cheese
• 1 package dry ranch dressing mix
• 2 jalapeno peppers, chopped fine
• 1 (2 oz.) jar diced pimientos, drained well
• 8 (8 in.) flour tortillas

Directions:

Place the cream cheese, dressing mix, peppers and pimientos into a mixing bowl. Mix the ingredients together until well blended. Spread the mixture evenly over the 8 tortillas. Roll the tortillas tightly around the filling. Wrap each tortilla tightly in plastic wrap. Refrigerate for 1 hour or until the filling is firm. Unwrap the tortillas and cut each tortilla into 8 pieces. Makes 16 servings.

Preparation Time: approximately 10 minutes
Chilling Time: approximately 1 hour
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 106; Fat 2g; Saturated Fat 1g; Carbohydrates 15g; Protein 6g; Fiber 0g; Cholesterol 10mg; Sodium 419mg.