We’re starting to work on our holiday classes already and yes, visions of sugarplums are beginning to dance in our head!  But let’s get back to October.  It’s a much easier time to think about.  Enjoy the quiet before the storm.  We have some great Fall classes coming up to help you prepare for the much anticipated cooler weather.

The economy seems to be on the top of everyone’s mind so we will take this opportunity to show you ways to save money on your food budget and even prepare meals quicker than you can go out to eat.  You will save both time and money.  If you plan differently, it becomes really easy to prepare your meals and have some left for lunch the next day.  Our cooking classes can help you with that.

Ok! Ok!  We hear you loud and clear!  We are adding classes during the school year for 8-12 year olds.  See information later in the newsletter.

We also have a favor to ask.  We are working on our website yet again and realized that the same testimonials have been out there for a while.  We’d like to keep things fresh for you.  If you have attended our classes, we would appreciate your taking the time to write a testimonial for us.  If yours appears on our website, you will receive a gift. 

Our recipe for the month is one of my absolute favorites.  It’s chicken and you can make it baked, grilled or on the rotisserie.  It’s versatile, inexpensive, tasty, and can be used as the start of many other dishes.  See our recipe later in this newsletter.

Saving Money at the Grocery Store – Here in Phoenix, our local grocery store food ads come out on Wednesday.  You can always find the ads in the newspapers, but you don’t have to.  Did you know that the food ads are also online?  And better yet, stores such as Sprouts allow you to purchase sale items for both weeks on Wednesday. 

Now why am I talking about food ads today?  Because buying groceries on sale can save you a ton of money.  This week, one store has chicken tenders for $1.88/lb.  They are usually around $4-5/lb.  I use them a lot, so I buy and freeze them.  If you don’t have freezer space, plan your meals around the food ads.  See what is on sale for the week, spend a few minutes a week organizing your meal plan, then shop as you normally do.  Times are rough everywhere right now, but with a few minutes of planning, you can eat well for significantly less.

Here are the links to the major grocery store ads here in Phoenix.  Most sites allow you to personalize your ads by giving your zip code, as well as view them in both broadband and dial up modes.

            Albertsons -- http://albertsonsmarket.com/

            Bashas – http://www.bashas.com/

            Fresh and Easy -- http://www.freshandeasy.com/

  Fry’s -- http://services.frysfood.com/mapquest/storesearchadvanced.aspx   

            Safeway -- http://www.safeway.com/IFL/Grocery/Weekly-Specials

            Sprouts -- http://sprouts.com/home.php

October Adult Classes – Classes are back in full force in October.  We are offering classes on Tuesday 9:30 a.m. to 12:30 p.m.; our Saturday classes have a new time of 10:00 a.m. to 1:00 p.m.  And this month, we have a Thursday Evening Quick Class from 7:00 p.m. to 9:00 p.m.

On Sat Oct 4 we added a class for Panini and Soup.  We will make several types of paninis and show you how to make them with or without a panini press.  Cost is $63 per person.

On Tues 10/7 and Sat 10/11 we offer our Oktoberfest class.  We will make a fantastic German meal that is great for the Fall. Cost is $63 per person. 

On Tues 10/14  and Sat 10/18 we will be making Fall Casseroles.  We will prepare 3 simple casseroles that will help you get out of the kitchen fast.  $63/person

On Thurs 10/16 we will be holding our Cystic Fibrosis Fundraiser.  We will be making several appetizers in this class which are perfect for entertaining or just hanging out at home.  Even better is that 25% of the sales for this class will be donated to Cystic Fibrosis.  Cost for this class is $49 per person. 

On Tues 10/14  we will be featuring another international class with Thai One On.  We will prepare a wonderful Thai yellow curry along with Thai sides and dessert.  If you think Thai food has to be smoking hot, you must try our milder Thai recipes.$63/person

Our last class in October is offered on Tues 10/28 & Sat 11/1.  It is our Dinners in a Hurry class where we will use prepared meats in creative ways to make quick dinners.  $63/person

Upcoming Classes for November – We begin planning for the holiday season in November and our classes will get you there.  We have both 3 hour and ‘quick’ 2 hour classes as well as Saturday classes.  This month, we also have a Thursday evening class.

Our last class in October is offered on Tues 10/28 & Sat 11/1.  Our Dinners in a Hurry class will be offered on Sat 11/1.  We will use prepared meats in creative ways to make simple dinners in a hurry.  $63/person

On Tue 11/4 we will feature Fancy Cakes from a Box.  If you think the only way you can make an impressive cake is to bake it from scratch….think again.  We will make several cakes that will not look or taste ordinary.  $63/person

On Sat 11/8 we will feature our Uptown Brunch class.  Brunch is a great way to entertain during the holidays and this one will get you out of the kitchen quickly.  $63/person

On Tue 11/11 and Sat 11/15 we will feature our Holiday Appetizers class.  We will prepare make-ahead appetizers for your holiday guests.  Sign up early.  Our appetizer classes always fill up fast.  $63/person

On Thur 11/13 we will feature our Mini Desserts Quick Class.  We will make desserts that are perfect for entertaining this season.  $49/person

On Tue 11/18 and Thur 11/20 we will feature our Fancy Cookies class.  This brand new class will include several of my favorite holiday cookes.  You will make cookies that are simple yet look very fancy.  $63/person

For all of you who have asked us for classes that you can take with your kids….this class is for you.  On Sat 11/22 we are offering ourThanksgiving Sides For Families.  You will prepare simple and delicious accompaniments to your Thanksgiving meal.  $63/adult; $47/child

Kids Classes – Our kids classes for 8-12 year olds will show up on our calendar shortly.  We will add one between now and the holidays.  We will also add a few classes around Christmas vacation.  Right now we’re looking at Monday, December 29 and Tuesday, December 30 for kids classes.  Watch our calendar and newsletter for more information.  Don’t forget that we already have some teen classes in December.  We have a special mailing list for kid’s class information.  If you want to be added, let us know. 

Special Offers – Our special for the month of October is sign up and pay for a class in October and receive $5 off your next class fee. 

We are going to be offering holiday specials again this year, so if you are planning on giving a gift certificate to someone, keep in mind that if you spend $275 on a gift certificate, you will receive a personalized apron.  We will keep this offer open until 12/15/2008.  After that we will not have time to get an apron made on time.

Private Groups – If you want to schedule a private class for your group, we can hold classes at your place or ours.  For private groups we can customize a menu perfectly suited for your group.  We have had great feedback on our private group parties held previously, and we would love to hold one for you, too.  

Cancellation Policy – For our adult classes, we must have at least 72 hour notice before class in order to apply a full credit towards another class.  Cancellations made less than 72 hours before class will NOT receive a credit.  Of course, if WE cancel a class, you are entitled to a full refund. 

Cookware Discounts – We are pleased to offer our Simply Impressive friends a 10% discount at Andrews Restaurant Supply & Equip.  Andrews is located at 1719 E. Southern Ave in Tempe.  Call them at 480-496-4755.  The offer excludes equipment, glass and special orders.  Tell them that you are from Simply Impressive.  Offer expires 12/31/2008.

In the media – A while back I was featured on the Vibrant Nation website which is for women over 50.  They recently asked me to provide them with a monthly feature.  Watch http://www.vibrantnation.com/ for recipes, restaurant reviews, cooking ideas, etc. 

I would like to thank for your continued support of Simply Impressive Cooking School and I hope to see you in a class soon. 

Recipe of the Month

As we look at ways to cut our food bill, chicken is the perfect option.  We are featuring one of our favorite chicken recipes this month.  It is my ‘comfort food’.  When you prepare this, why not make an extra one.  Chicken prepared this way is versatile and leftover chicken can be turned into soups, stews, chicken salad, tacos, fajitas….just about anything you can imagine.

Rotisserie-Type Whole Chicken

(4 servings)

1	Whole chicken (3 ½ to 4 ½ pound)
1 clove	Garlic, minced
	Herbs, optional (i.e, Rosemary, Tarragon, Parsley, Thyme, etc.)
	Salt, pepper, herbs to taste
	Butter or cooking spray
	Kitchen string for trussing, optional

Wash and pat dry chicken.  Season chicken inside and out with salt and pepper.  Place garlic into chicken’s cavity.  Optionally place herbs under the skin for a more intense flavor.  For browner skin, rub butter or cooking spray on chicken prior to seasoning the outside. 

Truss chicken, if desired.  Note that if using a rotisserie, you must truss chicken or it will not spin properly.  Trussing can be as simple as tying the legs together and tying the wings down with kitchen string.  Also, if chicken is trussed, it will take about 15 minutes longer to roast. 

Chicken can be cooked in either an oven, a grill or on a rotisserie.

For the grill:  Place chicken on indirect heat and grill for about 1 ¼ to 1 ½ hours. 

For the oven:  Place chicken in pan and roast at 350°approximately 1 ¼ to 1 ½ hours. 

On a rotisserie:  Place trussed chicken on the rotisserie.  Spin and test for doneness after about an hour.

Test for doneness:  Whole chicken should be cooked until 170° in the thigh area, or until juices run clear.  Chicken will continue to cook once removed from the heat source.  When done, remove chicken from heat and cover with foil.  Let rest for 5 minutes before carving to allow juices to redistribute into the meat. 

Chicken can either be carved like a turkey, or cut into 8-10 pieces.