Janet K. Keeler, Times Food and Travel Editor

Janet K. Keeler

Janet K. Keeler is the food and travel editor of the Tampa Bay Times. She is an adjunct instructor in the Journalism and Media Studies Department of the University of South Florida St. Petersburg, from which she holds a master's degree. Keeler is also the author of Cookielicious: 150 Fabulous Recipes to Bake and Share. She joined the Times in 1992.

Phone: (727) 893-8586

Email: jkeeler@tampabay.com

Twitter: @RoadEats

  1. Weekday dinner inspiration: Chicken Enchilada Pasta Skillet and more


    Mon | Meatless meal

    Grilled Veggie Pizza on a Pita is tonight's no-meat meal. Heat the grill to medium and lightly brush pita on each side with olive oil. Scatter grated cheese (we like pepper Jack) on pitas and top with thinly sliced sauteed veggies (for example, mushrooms, onions, green peppers). Grill until cheese is melted and veggies are soft. We like corn and black beans, with a squirt or two of lime, on the side. ...

  2. #CookClub Recipe No. 15: Chocolate-Dipped Waffle Cone Bars


    Recipes are a funny thing. And by funny, I mean exasperating.

    #CookClub Recipe No. 15, Chocolate-Dipped Waffle Cone Bars, comes from a source no less esteemed than Southern Living, in its new book Scooped: Ice Cream Treats, Cheats and Frozen Eats (Oxmoor House).

    And yet, I grappled with some of the instructions. This promised to be a simple-to-make dessert; after all, ice cream and waffle cones are the primary ingredients....

  3. 25 simple ideas for burrito fillings, from vegetarian to meat-lovers


    By Janet K. Keeler

    Times Food and Travel Editor

    the burrito has a fuzzy provenance.

    It certainly has Mexican roots, but the bulging carbo-bomb that we know today (thank you, Chipotle) is a California innovation with San Diego, Los Angeles and San Francisco claiming credit. A cafe in Santa Fe, N.M., claims to be the originator of the breakfast burrito. Arizona, New Mexico and Texas foster burrito-mania, too. ...

  4. Weekday dinner inspiration: Creamy Polenta With Kale and Mushrooms and more


    Mon | Meatless meal

    One-pot dishes are fine for Monday or any other day of the week. Creamy Polenta With Kale and Mushrooms (recipe below) is lush, hearty and brimming with flavor. Kale has been a trendy green in the last year, and its appeal doesn't appear to be slowing too much. Here's another way to use it.

    Tues | Spring has sprung

    When winter, such as it is in Florida, ends, we look to lighten up our menus. Grilled Fish With Scallions, Tomatoes and Brown Rice is one of those meals. Simply seasoned fish fillets can be placed on an oiled grill grate for cooking. Fish take about 10 minutes per inch of thickness to cook, so adjust cooking time accordingly. Serve the fish with grilled scallions and brown rice. (For color and flavor, I toss some halved grape or cherry tomatoes into the rice pot for the last few minutes of cooking.) ...

  5. Weekday dinner inspiration: Spring-Vegetable Couscous With Chicken and more


    Mon | Meatless meal

    Play the fusion game tonight by mixing Mediterranean flavor with Hispanic technique for Greek Quesadillas. For tzatziki sauce, mix 1 cup plain Greek yogurt, 1 or 2 minced garlic cloves and a peeled, seeded and diced small cucumber. Set aside. Place a flour tortilla on a hot skillet and layer on shredded mozzarella cheese, feta cheese, strips of roasted red pepper and chopped kalamata olives. Top with second tortilla. Let brown and then flip. Dollop with sauce. Green beans cooked in stewed tomatoes on the side. ...

  6. Top almost any dish with a fried egg for a flavor, protein boost


    It's that time of the year when we think about eggs. Mostly though, as Easter approaches, we consider them in Technicolor and placed lovingly in a child's basket. Some are even plastic with centers of chocolates or jelly beans instead of daffodil-yellow yolks. But Easter is still a ways away — April 20 this year — and today I am celebrating how a fried egg can elevate the most mundane tangle of flavors. Leftover fried rice? Bam. A fried egg on top turns it into Dinner, Night 2. Sick of Caesar salad adorned with chicken or salmon? Slide a fried egg on that ice-cold, dressed Romaine and let the runny yolk make the dressing even creamier. Looking for a new way to garnish a cheeseburger? Let a sunny-side-up egg do the talking (but not to your doctor). Eggs are a hot topic this year, perhaps because of the city chickens phenomenon, which is providing entire neighborhoods fresh eggs from the wanna-be farmers on the block. There are at least seven cookbooks out this year celebrating the egg; among them are three published last month: Eggs on Top by Andrea Slonecker (Chronicle Books), The Farmstead Egg Guide & Cookbook by Terry Golson (Houghton Mifflin Harcourt) and The Egg Cookbook: The Creative Farm-to-Table Guide to Cooking Fresh Eggs by Healdsburg Press. Let the wild egg rumpus begin!...

    Chickpea and Spinach Stew With Fried Egg is a savory, seasonal combination. Crumbled feta cheese finishes the dish.
  7. #CookClub recipe No. 14: Honey Salmon in Foil


    If you're on the hunt for a simple, but elegant, dinner party entree, Honey Salmon in Foil is it.

    Sweet honey, pungent garlic and earthy thyme mingle as a topping for a large piece of salmon roasted to perfection in foil. Food cooked in foil or parchment packets stays moist and cooks evenly, plus clean-up is a snap.

    For #CookClub Recipe No. 14, a 2-pound piece of salmon is placed on a large sheet of foil which has been turned up at the edges to create a lip. You will pour the honey and herb topping over the top, seal the foil and bake away on a large sheet. You may need to fold two pieces of foil together to make one big enough for the fish....

  8. Weekday dinner inspiration: Butternut Squash and Gorgonzola Pizza and more


    Mon | Meatless meal

    Butternut Squash and Gorgonzola Pizza (recipe below) uses store-bought pizza dough to make it more weeknight friendly. Look for whole-wheat version for more fiber. The recipe calls for walnuts but you could use pecans, if you'd like.

    Tues | Easy peasy pasta

    Our love affair with bacon continues with Bacon and Scallions over Penne. Cook 8 slices bacon in a skillet until crispy. Remove to paper towels to drain; discard fat in pan. Add 2 tablespoons each extra-virgin olive oil and butter. When melted, stir in 8 sliced scallions and cook until just soft. Add cooked pasta, ½ cup shredded Parmesan and bacon to skillet and toss to combine. Season with salt and pepper. Lots of fresh fruit to go with....

  9. Food blogging, writing and photography seminar at USFSP


    You see the obsession with food everywhere. There are more than 16,000 food blogs on the Internet. Cookbooks continue to roll off the presses. TV food shows, both competitive and instructional, are on a multitude of channels, and when was the last time you went to dinner and didn't see someone photographing the plate in front of them?

    The social media bulletin board site Pinterest has revealed a strong interest among young women in DIY food-preparation techniques, with canning and baking among the biggies. On Pinterest, you'll experience a sense of back-to-the-future from a generation that didn't learn to cook at Mom's elbow....

    Nathalie Dupree is the author of 10 cookbooks, selling more than 500,000 copies. She has hosted shows on PBS, the Learning Channel and the Food Network for more than 15 years.
  10. Weekday dinner inspiration: Garlic Shrimp and more


    Mon | Meatless meal

    Sauteed Brussels Sprouts With a Fried Egg on Top is a dish that is highly adaptable to individual tastes. I make it like this: Blanch halved Brussels sprouts for about 1 minute, then drain and set aside. In a large skillet, heat vegetable oil and minced shallots. Make sure the skillet is hot and add the halved sprouts and a chopped, seeded fresh jalapeno. The Brussels sprouts will soften and brown a bit. In another skillet, fry up the eggs seasoned with salt and pepper. Each person should get one egg atop their veggies, cooked to their liking (runny yolk all the way to hard)....

  11. #CookClub recipe No. 13: Olive Oil Granola


    When I was in college, way back in the 1970s, homemade granola was a hippie delight. As I recall, it was rooted in rolled oats and wheat germ and powered by applesauce, honey and brown sugar.

    Dried cherries and cranberries were years away.

    Making granola today is an exercise in experimentation, because there are so many readily available nuts and sweet additions to tinker with. Back in the day, we used vegetable oil in our granola; today it's extra-virgin olive oil, which adds an earthy lushness....

  12. Weekday dinner inspiration: One-Pot Beef Stroganoff With Egg Noodles and more


    Mon | Meatless meal

    Bean and Corn Taco Salad can be served in a fried tortilla shell or with crushed tortilla chips. Either way, use chopped romaine as the base and add black beans, corn kernels, chopped red onion and tomato wedges. Dress lightly with ranch, then top with shredded cheese, chunks of avocado, sour cream, salsa.

    Tues | One big pot

    One-Pot Beef Stroganoff With Egg Noodles (recipe below) includes one of my favorite things: One pot. Even the noodles are cooked in the pot once all the liquids have been added. The recipe calls for cremini mushrooms, but really you can use any variety you'd like....

  13. Weekday dinner inspiration: Chicken Curry in a Hurry and more


    Mon | Meatless meal

    Pesto doesn't always have to be made of basil. Broccoli will do the trick for Bowties With Broccoli Pesto, Capers and Pecans. Cook 12 ounces of bow-tie pasta according to package instructions. Meanwhile, boil 2 cups of broccoli florets for about 2 minutes. Drain and make the pesto by pulsing broccoli, a cup of parsley leaves, some mint leaves if you'd like and ¼ cup of lemon juice in a food processor. Slowly drizzle in about ¼ cup of olive oil. If the mixture looks dry, add a bit more oil. Toss with hot pasta and garnish with capers, lemon zest and some toasted pecans....

  14. Tips for buying, preparing fish just in time for Lent


    Cooking fish is an art.

    And just like art — paintings, drawings and the like — preparing perfect fish requires some skills that are best learned with practice. A little natural talent doesn't hurt either.

    As Lent gets under way and continues through April 17, fish will be on the menus of many Catholics. They customarily give up meat on Ash Wednesday (March 5) and all Fridays during the six weeks leading up to Easter, this year April 20, often substituting fish as a primary protein. This is why so many churches host fish fries during the Lenten season....

  15. #CookClub recipe No. 12: Sauteed Chicken With Sage Browned Butter


    It seems like there's no end to our quest for chicken recipes. It's really our go-to protein.

    But boneless, skinless breasts can be tasteless, despite their promise of being low-fat. Something must be done to elevate them past cardboard status.

    #CookClub recipe No. 12 does just that. Sauteed Chicken With Sage Browned Butter is a little trendy (the browned butter) and a whole lot of easy. You can either pound boneless, skinless chicken breasts into thin, quick-cooking pieces or buy cutlets, which should still be pounded a bit. It's important that the pieces are thin enough to cook at 4 minutes per side or you might char the outside, leaving burned bits in the pan that you don't want incorporated into your sauce....