Monday, December 28, 2009
Saturday, December 19, 2009
1 Tablespoon olive oil
1 Tablespoon butter
1 package of your favorite pizza crust (such as Boboli)
1 Cup prepared pizza sauce (I use Dei Fratelli)
1 ½ Cups of shredded mozzarella cheese
1/3 Cup of shredded parmesan romano cheese
2 teaspoons of fresh rosemary, chopped
4 slices of Canadian bacon, cut into small squares
Preheat oven to 425 degrees.
Heat oil and butter in small skillet on medium heat; add onion and cook slowly on medium-low heat, stirring occasionally until onions are caramelized.
Place pizza crust on baking stone or cookie sheet; spread pizza sauce on crust.
Add Canadian bacon, rosemary and caramelized onions; top with cheeses.
Bake for 10-15 minutes, until cheese is golden brown and bubbly.
Monday, December 14, 2009
How bad can that be?
Sunday, December 13, 2009
3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan.
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Tuesday, December 8, 2009
Support group: Hi Kristina.
Yes, I am one of "those" people. The ones I previously thought of as disturbed that stand in line for hours to savor 2 seconds of time with a celebrity they adore/stalk. Last night, I met Ree Drummond aka The Pioneer Woman at a local signing of her cookbook here in Atlanta. (In case you aren't familiar, PW has the most amazing blog filled with delicious recipes, beautiful photography and generally entertaining stories about life on an Oklahoma cattle ranch with her cowboy hubby and four kids.)
Now, I have had my share of teenage celebrity crushes (circa NKOTB) and continue to be slightly obsessed with yummies like Jon Bon Jovi (Black leather pants, really? Mmm.) and George Clooney. Never in my life though, have I spent an evening standing in line for someone's signature and a quick shutter click. Until last night.
I must say, there was something quite exhilirating about the frenzy. There were women from Florida and South Carolina that had made girls' trips out of it; there were people like myself that thought it would be cool to just pop over from work; and there were ladies that just wanted an opportunity to chat foodie to foodie (and to find out what Marlboro Man aka PW's cowboy is really like).
PW has quite a following, so it took a bit longer than I expected to actually get to the front of the line, and I'm not sure what I thought would happen (fireworks? spontaneous celebrity by association? instant girlfriend status?), but it was a fun way to spend a Monday evening. Treating myself to a sugar-n-spice latte and piece of chocolate peppermint bread didn't hurt either.
And to think...just a few years ago, she randomly started a blog to entertain herself and keep family and friends updated on her kids. Now she's got sold-out cookbook signings and a mega-popular blog. Definitely makes me think...where can I get one of those cowboys?
Since I read the cookbook (which I highly recommend!) cover to cover while waiting in line, naturally what did I do when I got home at 10:30 p.m.? Grilled chicken, of course!
Seriously, I had a couple boneless, skinless breasts in my favorite marinade and needed to cook them before they were no longer viable. They were deliciously juicy and perfectly done; tender and crispy at once. Too bad the raisin bran I had for dinner didn't taste the same.
After grilling them up on my nonstick grill pan (i.e., panini pan without the panini press), these babies were ready for some red potatoes or a salad. Note: when grilling indoors, always turn on a fan...I'm not sure why I can never learn that lesson until my house smells like chicken for three days.
Tip: if you've not explored your local grocery's marinade section, do so immediately. My favorite marinades are from my local Kroger - this chicken had been getting happy all day in the juices of lemons and herbs o'plenty (mixed in with a shake of no-salt seasonings).
Dinner tonight: grilled chicken atop a bed of baby romaine and spinach topped with feta cheese, dried cranberries and sweet vidalia onion dressing (which I scarfed down too quickly and forgot to snap a photo...you'll just have to use your imagination.)
Who says leftovers are boring?
Fantastic Chicken for the Week
2-4 boneless, skinless chicken breasts
1 bottle of your favorite marinade (I used 30-minute lemon, garlic, herb)
A few shakes of your favorite no-salt seasoning (I use Costco's misc. seasonings, you could use lemon pepper, Montreal Steak, or any other seasoning that floats your boat that day)
Place chicken breasts in a ziploc bag. Pour the marinade over the chicken, add seasonings, seal bag and shake until well coated. Place in the refrigerator for several hours (overnight is best). Grill, broil or bake to your desired doneness. Enjoy the chicken for dinner, lunch, snacks for the rest of the week.
(I like mine over salad for lunch or with roasted potatoes and veggies for dinner; but get crazy! There are no rules!)
Sunday, November 29, 2009
Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray.
3/4 cup (4 ounces) cubed smoked turkey ham or sausage
1/2 cup chopped onion
1/8 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded Swiss cheese, divided
1 cup fresh baby spinach leaves
1 cup fat-free cottage cheese
1/2 cup evaporated fat-free milk
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese
2 large eggs
2 large egg whites
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 teaspoon baking powder
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham, onion, and pepper to pan; sauté 4 minutes or until ham is lightly browned.
3. Sprinkle 1/4 cup shredded Swiss cheese in a 9-inch pie plate coated with cooking spray. Top with ham mixture. (I use a deep dish pie plate.)
4. Combine remaining 1/2 cup Swiss cheese, spinach, and next 5 ingredients (through egg whites) in a large bowl; stir with a whisk.
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a small bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring with a whisk until blended. Pour egg mixture over ham mixture. Bake at 350° for 45 minutes or until a knife inserted in center of quiche comes out clean.
This picture just might be my favorite of the day. I caught Shana's daughter sneaking a taste of the dip while her mommy was looking the other way. Priceless.
Had to get a bite for the road...she headed off to Monkey Joe's for a birthday party after this nibble.
Thanksgiving is probably my favorite holiday (with the exception of Halloween - for obvious reasons if you know me; um, it's my birthday!) because it signals the beginning of a season of hope and joy and faith. The days ahead are filled with red and green, twinkle lights, cookie-baking and shopping for that perfect gift to wrap and place under the tree for someone special. But, all must go through the turkey and stuffing first.
While the turkey rests and awaits it's carving, the delicious smells of my mother's stuffing made with celery, onions and autumn herbs come from the oven.
The cheesy, creamy goodness of Grandma's famous cornbake wafts through every room, calling to me like a long-lost sibling. (Ok, that's a bit dramatic, but this stuff is GOOD.)