Mrs. Bear's Tasty Fare

The Queen's Carrot Ginger Soup

2011-09-29T13:14:00.000-07:00

Ginger Carrot Soup

adapted from Aunt Lynn aka THE QUEEN's Christmas Eve Menu

(I love her)

I eat this soup every Christmas Eve at my Aunt Lynn's house. It is my favorite soup of all time and I crave it every year when September rolls around. This year I decided to try to make it on my own. I took what I knew from my Aunt Lynn and made up my own recipe. It is easy and so delicious! Serve with crusty bread or grated cheese. Mmmmm.

1/2 large vidalia onion - chopped

2 cloves garlic - minced

2 tablespoons butter

2 tablespoons olive oil

2 lbs carrots - peeled, sliced into 1/2 inch pieces

2 inch piece Ginger - shredded

5 cups chicken broth

1 tablespoon pepper

1 tablespoon salt

1/2 cup Half and Half or heavy whipping cream

1. Melt butter over low heat in a dutch oven. Add onions, garlic, and olive oil. Cook until onions are translucent.

2. Add carrots, ginger, chicken broth, pepper, and salt. Stir and turn heat up to medium. Cook for 25 minutes. Use an immersion/hand held blender to blend the carrots and the broth.

3. Stir in half and half slowly. Turn heat down to med-low and cook for 15 more minutes. Use the immersion blender to make sure you have blended everything. Your soup should be thick, but not chunky!

ENJOY!!

Tinfoil, Olive Oil, and a Grill

2011-06-27T06:36:00.000-07:00

Mr. Bear and I have been trying to get healthy the past few weeks - more healthy than we usually do. I have cut out white flour (breads, pasta, crackers, etc) from my diet and he has added more protein to his diet. We went to the grocery store and walked around trying to figure out what we could make for dinner that would be low-fat, high protein, and EASY.

Here is what we settled on...

Tilapia
Red Potatoes
Shrimps

2 Tilapia Fillets

1 tablespoon minced flat leaf parsley

1 tablespoon Jan's crazy salt

1 tablespoon black pepper

Olive Oil

Heavy Duty Tinfoil - 1 large sheet

1. Pat the fillets dry using a paper towel. On top of a large piece of heavy duty tinfoil, sprinkle both sides of the fish with crazy salt and pepper. Drizzle both sides with olive oil.

2. Ignite your grill - allow to heat to 400 degrees. Place the tinfoil on the grill. Cook the fish for 3 minutes on both sides - or until the fish flakes when touched with the fork.

4 Red Potatoes - scrubbed/washed

Crazy Salt

Black Pepper
Garlic Powder

Olive Oil

Heavy Duty Tinfoil - 2 large sheets

1. Cut the potatoes into bite sized pieces. Place them in a bowl. Drizzle with olive oil until all potatoes are coated. Season with salt, garlic powder, and pepper.
2. Dump potatoes on a double layer of heavy duty tinfoil. Fold up sides of tinfoil to create a pouch for the taters to cook in. Make sure there aren't any openings in the tinfoil folds.

3. Place on a hot grill (400 degrees) and cook for 15 minutes on each side.

1/2 lb shrimp - de-veined, tails removed
1/2 cup olive oil

1 tablespoon minced garlic
Small bunch of fresh parsley, thyme, and rosemary
1/4 cup fresh squeezed lemon juice

1 teaspoon crazy salt

1 teaspoon black pepper

Cooking spray

Heavy duty tinfoil - 2 sheets (layered)

1. Combine all ingredients in a large bowl. Cover and refrigerate for at least an hour.

2. Spray tinfoil with cooking spray. Dump shrimp on tinfoil and spread out so they are all laying flat.

3. Cook shrimp on top of the tinfoil on the hot grill for 2 min on each side (or until the shrimp are pink and have curled). Remove the herbs before serving.

Satan-ed Eggs (aka Deviled Eggs)

2011-04-27T14:55:00.000-07:00

Since I made this recipe up... I can't call it Deviled Eggs what with there being a million recipes for "Deviled Eggs" out there in cooking land. My recipe was inspired by... My Mom and Aunt Donna. It's how they told me to make them, and then I added in my own pizzazz.

6 large eggs

1/2 cup Mayo

2 tablespoon Dijon mustard

1 teaspoon Worcestershire

1 tablespoon Nutmeg

1 teaspoon hot sauce

1 tablespoon fresh chopped parsley

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic salt

Paprika

1. In a saucepan, cover the eggs with cool water. Cook eggs on med-high for 15 minutes. Drain eggs and rinse in cool water. Refrigerate for at least 1 hour.

2. Peel the shell from the eggs. Carefully cut the eggs in half and remove the yolk. Place the yolk in a mixing bowl. Smash with a fork/spoon until smooth.

3. Add the mayo, mustard, Worcestershire, nutmeg, hot sauce, salt, pepper, garlic salt, and parsley. Mix until creamy smooth.

4. Use a teaspoon to spoon the mixture into the eggs. Sprinkle the tops with paprika. Enjoy!

Scallops and Shrimp in Prosciutto Tomato Cream Sauce

2011-04-25T05:51:00.000-07:00

After the Celebrity Cruise we went on last week, Mr. Bear and I were craving something warm, creamy, and seafood-y. One of Mr. Bear's favorite dishes is Penne al la Vodka - which is usually made with jarred sauce. For our big Saturday night meal, I decided to make my own sauce - a tomato cream sauce - and throw in a little Prosciutto for a meatier taste. I used shrimp, large scallops, onions, and fresh herbs along with the Penne. As Mr. Bear gobbled up his dinner, he told me with his mouth full, "This is better than anything we ate on the cruise - better than anything you've ever made!" I had to agree, neither of us stopped eating until we were about to burst. And the next day... the pasta was STILL good cold!

¾ pounds Penne Pasta

1 pound Shrimp, de-veined and detailed

6 large Scallops

4 slices Prosciutto

5 Tablespoons Butter

4 Tablespoons Olive Oil

1 whole Vidalia Onion (small)

2 cloves Garlic, diced

½ cups White Wine - Chardonnay is my fav

1 can Diced Tomatoes in Oregano, Basil, Garlic (8 Oz)

1 can Tomato Paste

1 cup Heavy Cream

Fresh Basil - 1/2 cup, cut into slivers

Parmesan Cheese

Salt To Taste

Pepper To Taste

1. Cook penne until al dente in salted water. Drain and set aside.

2. Slice and dice onion (size of piece is your preference). Dice garlic (or crush if you prefer).

3. In a cast iron skillet, add 2 tablespoons of olive oil and 1/2 tablespoon diced garlic. Over medium- low heat, cook 1-2 minutes. Add shrimp, turn heat up to medium, and cook until the tails curl and the shrimps turn pink. DO NOT OVERCOOK (I did about 1-2 min for each side). Remove shrimp, place in a large glass bowl, cover with tinfoil.

4. Add 2 tablespoons of butter to the skillet. Melt over med heat. Cut prosciutto into small pieces. Add to the skillet. Lay scallops on a paper towel and pat both sides dry. Season each side with salt and pepper. Add to skillet and cook 3 minutes for each side. Remove scallops, place in a glass bowl, cover with tinfoil.

*There will be butter/oil residue in the skillet, as well as the pieces of proscuitto. Leave these here for taste.

4. In the same skillet, add two tablespoons of butter and 2 tablespoons of olive oil. Add remaining garlic and the onions. Cook until onions are translucent. Add white wine and cook 4 minutes. Add diced tomatoes and can of tomato paste. Stir and cook sauce for 8 minutes over med-low heat..

5. Turn the heat down to low. Slowly add in your heavy cream and stir using a wooden spoon. Season with salt and pepper.

6. While your sauce simmers on LOW heat, place your shrimp on a cutting board and slice into bite sized pieces. Add to the sauce. Place your scallops on the cutting board and carefully slice your scallops into bite sized pieces. Add to the sauce. Stir and cook on low heat for 4 minutes.

7. Add pasta and stir so that all pieces are coated with sauce. Sprinkle 1/2 chopped Basil into the pasta and stir. Season with salt and pepper if needed.

Enjoy!

**Excuse my poor photos, my camera flash is not working!

J.Christian's Restaurant: Cavatelli

2011-02-22T07:08:00.000-08:00

If I could recreate this dish... I would. It is the Cavatelli from J.Christian's in Wallingford, CT.

**Homemade ricotta dumplings, lobster meat, pea puree, prosciutto di parma, mascarpone**

I highly recommend this dish for lunch if you are ever in Wallingford, CT!!!

Italian Chicken, Broccoli, Onions with Pesto Pasta

2011-02-21T16:11:00.000-08:00

One of Mr. Bear's Favorite Easy Dinners (inspired by the H's chicken, brocc, and pasta dinner)

2 heads broccoli - chopped

1/2 white onion - chopped

spray Pam

olive oil

Jan's crazy salt

4 chicken breast tenderloins

1/2 cup Italian dressing

1 box thin spaghetti

1/4 cup store bought pesto

1/4 cup grated Parmesan cheese

salt and pepper

1. Marinate chicken in Italian dressing for at least 1 hour in the fridge.

2. Drizzle olive oil on a cold skillet. Turn on medium heat and add onions. Cook for 3 minutes and add broccoli. Spray broccoli and onions with Pam. Season with crazy salt (I use lots - use however much you like). Cook over medium heat until onions and broccoli are softened (15 minutes).

3. While broccoli and onions are cooking, spray a skillet with Pam and place over medium heat. Add chicken. Cook 6 minutes on each side. I like to cut my chicken while it is cooking into bite sized pieces. Drizzle with Italian dressing and season with salt and pepper.

4. Boil salted water in saucepan. Add spaghetti. Cook until soft. Drain and place back into saucepan. Add pesto and parmesan cheese, stir until pasta is coated. If pasta is dry, add olive oil.

5. Assemble veggies, pasta, and chicken on a plate. Top with crazy salt and more grated cheese. ENJOY!

Broccoli Black Olive Bread

2011-02-07T16:42:00.000-08:00

Sadly I forgot to take a picture of the stuffed bread I made for the Super Bowl last night -

so this photo from RachelRay will have to suffice.

1 storebought pizza dough - allow to rise at room temp

2 cups chopped broccoli

1/4 cup diced white onion

1 clove minced fresh garlic

1 can black medium pitted olives, sliced

1 cup shredded mozzarella

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon red pepper flakes

1 teaspoon garlic salt

Cooking Spray

Olive Oil

A small cup of milk (any kind)
Flour

large cookie sheet

pastry brush

1. Preheat oven to 400 degrees F. Drizzle olive oil in a medium skillet. Cook white onion and garlic over medium heat for 2 minutes. Add broccoli, season with salt, pepper, red pepper, and garlic salt. Cook broccoli until bright green (5-6 min). Allow to cool 2 minutes.

2. Spray a large cookie sheet with cooking spray. Use flour to coat your hands before handling the pizza dough - on a clean flour coated counter, roll the dough to a size that is big enough for your cookie sheet. Transfer the dough to the cookie sheet.

3. Place broccoli in the center of the dough. Top with olives and shredded cheese. Fold both sides of the dough up over the broccoli and press the edges together - you should have a dough-y log. Seal the ends of the dough together by folding the dough in together (as if you were wrapping a gift).

4. Carefully flip the bread over so that the seam is on the bottom. Use the pastry brush to paint the dough with the milk. Bake for 30 minutes - wetting the dough with the milk every 8-10 minutes.

5. Serve with your favorite marinara!

Celeina's Salad

2011-01-28T12:18:00.000-08:00

My favorite salad is made by my mother-in-law, Celeina. It is so easy and quick to make and SO delicious. I love it served alongside anything and everything from pizza to pasta to crab legs to a big chunk of Ciabatta bread. The salad is amazing on its own as well.

3 heads Romaine lettuce - chopped into bite sized pieces

1 jar sundried tomatoes in olive oil - chopped

1 cup pitted Kalamata olives - chopped

1 container herbed Feta cheese crumbles

3/4 cup olive oil

2 tablespoons Jan's Crazy Salt

Combine everything in a bowl and DIG IN!

Broccoli Vodka Sauce Pizza

2011-01-28T12:08:00.000-08:00

1 bag pre-made pizza dough

1 bag shredded mozzarella

1 cup Vodka Sauce

1 cup diced canned tomatoes

1 bag cut broccoli florets

1/4 cup parmesan cheese

spray pam

1 tablespoon crazy salt

*Optional: Kalamata Olives, Sundried Tomatoes, Artichoke Hearts

1. Allow the dough to rise in the bag for atleast 1 hour in a warm area.

2. Preheat the oven to atleast 500 degrees F. Cook the broccoli in a skillet, or a wok, over medium heat. To keep it low in cal/fat, use the spray pam to keep the broccoli moist and from sticking. Season with Crazy Salt, or your favorite seasoning. Cook for 5 minutes or until the broccoli is bright green and still firm to taste.

3. When the dough is big a puffy, punch it down on a floured surface. Use your hands (or a roller) to flatten to the dough out to whatever shape you are cooking on.

4. Use flour or cornmeal to coat the cookie sheet or baking stone. Transfer the dough carefully. Top with the diced tomatoes and vodka sauce. Add the broccoli, shredded mozz, and parmesan cheese. Add optional diced kalamata olives, sundried tomatoes, and artichoke hearts.

5. Cook pizza for 30 minutes or until cheese is bubbly and crust is soft, but firm.

Serve alongside a small salad!

PatSam's Hot Wings

2011-01-25T16:02:00.000-08:00

Here is the recipe for my Dad's FAVORITE Hot Wings. They are SO easy, so tender, and so good!

1 stick Land O'Lakes Non-Salted Butter, plus 1/4 stick butter

1/2 Large Bottle Frank's RedHot Thick Original Sauce

12 Chicken Wings/Wingettes

1. Preheat the oven to 400 degrees F. In a medium saucepan, heat the RedHot Sauce over medium-low heat. Add the stick of butter and turn the heat to low. Cook for 10 minutes.

2. Place the 1/4 stick butter in a microwave safe dish and cover with a paper towel. Melt the butter in the microwave for 30-45 seconds.

3. Pour the melted butter in a large glass baking dish. Add the chicken. Drizzle the heated RedHot/Butter mixture over the chicken. Use a large spoon to make sure that all of the chicken is coated.

4. Bake the wings uncovered for 40 minutes - checking and stirring the wings around in the sauce every 10 minutes. You must make sure the wings stay moist or they will dry out!

5. Serve alongside blue cheese dressing and celery!

Vegetarian Tex Mex Naan

2011-01-18T13:36:00.000-08:00

This looks kinda yucky but tastes AMAZING!

Since I can't really eat meat anymore (my tummy won't digest it), I have been exploring the wonderful world of "fake meats." I picked up Lightlife Smart Tex Mex the other day and fell in love. It tastes just like a meaty-beany southwestern filling and would be great in a burrito or used in an enchilada recipe!

I decided to warm this up, place it on some Trader Joe's Naan bread, top with salsa, cheddar cheese, and romaine lettuce. MMMMMMMM was it good!!! I definitely recommend this concoction if you are looking for a very filling, absolutely delicious, meatless meal sometime soon! Try it out...I dare ya!

1/2 bag Lightlift Tex Mex (heated following directions on bag)

1/4 cup shredded cheddar cheese

1/8 cup shredded Romaine letter

Chunky spicy salsa (however much you like!)

1 piece Trader Joe's Naan Bread (cooked in toaster oven on 400F for 5 min)

Becky's Stuffed Mushrooms

2010-12-30T06:05:00.000-08:00

-2 packages large mushrooms

- 1/2 large yellow onion; minced (you can really use as much onion as you wish, same with the other vegetables)

- 2 peppers (I usually mix the colors--you can use any kind you want); minced

- 3 celery stalks; minced

- 3 cans minced clams

- Italian style breadcrumbs

Clean and scrape out mushrooms - careful to do this without breaking, but scrape out as much as possible
Pre-heat oven to 375 degrees
Sautee onions, peppers and celery in a little bit of olive oil
Add in clams with juice
You can also add a splash of white wine
I then season with a little salt, pepper and garlic powder. Remove from heat.
Slowly mix in breadcrumbs, a little at time. You don't want too much, you really just want it to absorb the juice
Stuff mushrooms with filling
Melt butter and add some white wine, drizzle over mushrooms
Cover mushrooms with foil and bake for approx. 45 minutes

Parmesan Baked Shrimp

2010-11-07T17:07:00.000-08:00

12 small fresh shrimp, deveined, tails removed

1/2 c olive oil

1/2 c lemon juice

1/8 c fresh parsley, chopped

1/3 c fresh shredded parmesan

1 cup Italian breadcrumbs

1/8 tsp salt and pepper

1/8 teaspoon garlic powder

1 tablespoon melted butter

1. Combine olive oil and lemon juice in a large freezer bag. Add shrimp. Seal bag and lay flat in the fridge - chill/marinate for at least 1 hour.

2. Preheat oven to 400 degrees F.

3. Mix breadcrumbs, parmesan, parsley, salt, pepper, and garlic powder in a pie dish.

4. Remove shrimp from bag and place them in the breadcrumb mix. Use your fingers to bread the shrimp, making sure that each side has a thick layer.

5. Spray a pie plate with non-stick spray. Add the shrimp. Drizzle with butter.

6. Bake 10 minutes or until golden.

What does a Yankee eat on vacation?

2010-09-07T02:09:00.000-07:00

Check out my article about my family vacation to Cape Cod. Topic: FOOD.

The hot buttery lobster rolls were my FAVORITE!

Leave me a comment on The Hungry Southerner and show me some love!!! More comments = more opportunities to write about my favorite topic.

A Yankee Vacation Recipe Guide

Fried Chicken Flop

2010-08-23T17:13:00.000-07:00

Hey everyone - go read about my fifth Yankee Challenge: Fried Chicken here!!!

It was a bit of a flop - my chicken crust was delish but it wasn't cooked in the middle. However, my mashed taters and collard greens were a hit! There are still a few days left to try the challenge and win some Calphalon and a free T-Shirt. Just cook up some fried chicken and post the story and pics on the Facebook fan page!!!

DONT FORGET TO LEAVE ME A COMMENT!!!

Lobsta Rolls

2010-08-15T16:10:00.000-07:00

One of Mr. Bear and my favorite dishes that my mom makes whenever we go home are Lobster Rolls. They are delicious, easy, and so so yummy - plus they just scream Connecticut! (Some lobster rolls are served cold w/ mayo - ours are hot and buttery, mmmm).

1lb Fresh Lobster Meat

1 stick butter

8 hot dog buns

Parsley

1. Begin to melt the stick of butter over low-med heat. Add the lobster meat. Cook until butter is melted and lobster meat is tender.

2. Using a fork and knife, carefully cut the lobster into bite sized pieces. Spoon into a hot dog roll. Sprinkle with parsley. Enjoy alongside homemade french fries and coleslaw!

Red Velvet Cake Yankee Challenge

2010-07-16T14:56:00.000-07:00

Learn how I made Red Velvet Cake from scatch for my Yankee Challenge on the 4th of July!

Read about my latest Yankee Challenge here!

Chili Topping

2010-07-06T13:47:00.000-07:00

Mr. Bear likes his hot dogs with my chili, cheddar cheese, and diced vidalia onions!

Ingredients
1 pound ground beef

1 vidalia onion, diced

1 (6-ounce) can tomato paste

1.5 cups water

2 tablespoons granulated sugar

1 tablespoon chili powder

1/2 teaspoon oregano

Salt and pepper to taste

In a large saucepan, brown the ground beef using a spatula to break the meat into fine pieces. Drain the fat and add the onion. Cook until soft. Stir in tomato paste, water, sugar, chili powder, oregano and salt and pepper to taste. Let mixture come to a boil, cover and reduce the heat. Simmer for 1 hour.

Mrs. Bear's Spicy Turkey Burger with Cilantro Parsley Pesto

2010-06-28T04:03:00.000-07:00

Turkey Burger

1 lb ground turkey

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon olive oil

2 tablespoons Panko bread crumbs

2 teaspoons Worchestershire sauce

1 tablespoon dried parsley

1 teaspoon garlic salt

1 teaspoon sea salt

1 teaspoon black pepper

Cilantro Parsley Pesto

1/2 c Italian parsley

1/2 c cilantro leaves

4 oz pine nuts

1/2 c olive oil (plus extra if dry)

1/2 cup shredded parmesan cheese

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 tablespoon crazy salt

1 tablespoon garlic salt

The easiest directions ever:

Burger:

Combine all of the ingredients in a large bowl and mix it up with your clean hands. Form into 3-4 patties. Cook on a grill or in a non-stick skillet. Top with monteray or cheddar cheese.

Pesto:

Combine all of the ingredients in a food processor. If its too dry, add more olive oil! Top your burger with the pesto OR use the pesto as a spread on the buns.

*The pesto is also tasty on sandwiches, in tacos, or stuffed inside an omelette with monteray jack cheese.

Strawberry Stuffed French Toast

2010-06-25T04:41:00.000-07:00

I made this yummy breakfast dish when my in-laws came to visit last month! Between the four of us, there was not a morsel left. My strawberry stuffed french toast is sweet, creamy, juicy, and oh-so-strawberrylicious. Top it with a sprinkling of powdered sugar and a few extra strawberries!

12-14 slices your favorite bread

12oz strawberry cream cheese

1.5 c sliced strawberries (fresh or frozen - slightly thawed)

5 large eggs

1.5c milk

1 tablespoon vanilla

1 tablespoon cinnamon + extra

4 tablespoons cold hard butter

Powdered Sugar

1. Preheat oven to 400 degrees F. Coat a baking dish with nonstick cooking spray.

2. Shmear strawberry cream cheese on a slice of bread, lay it flat - cream cheese side up - in the baking dish. Repeat until the bottom of the dish is covered.

3. Sprinkle on the strawberries. Repeat step 2 but lay the bread cream cheese side down.

4. In a mixing bowl, combine the eggs, milk, vanilla, and cinnamon. Whisk thoroughly. Pour mixture on top of bread in baking dish.

5. Dot the bread with small pieces of butter. Sprinkle tops of bread with cinnamon.

Bake for 35-40 minutes or until bread is no longer soggy.

6. Enjoy a big steamy slice topped with powdered sugar and extra strawberries!

Shrimp Etouffee and Beignets!

2010-06-18T07:34:00.001-07:00

Check out my third Yankee Challenge here:

Shrimp Etouffee and Beignets!!!

Leave a comment and you could win a t-shirt!

Becky's Baked Shrimp

2010-06-15T06:26:00.000-07:00

My friend Becky made this baked shrimp dish as an appetizer this past weekend. The recipe had been passed on to her by her mother, who had altered the original recipe a friend had passed on to her some time ago. Last night I made Becky's baked shrimp for dinner and used the shrimps three different ways: over a salad, in a taco, and inside a quesadilla. This easy recipe has quickly become one of my favorites and I think that once you try it out you will agree that Becky's Baked Shrimp is incredible!

1/2 cup lite olive oil

2 tablespoons Cajun seasoning

1 tablespoon honey

1 tablespoon lite soy sauce

2 tablespoons freshly chopped cilantro

1 lb fresh shrimp - shelled and deveined

1. Combine ingredients and refridgerate for 1-4 hours.

2. Preheat oven to 450 degrees F. Bake for 10 minutes or until shrimp are firm and pink.

3. Serve over rice or salad, inside a taco, or alone!

Mrs. Bear's Meaty Lasagna

2010-06-10T06:54:00.000-07:00

Sauce

2 tablespoons olive oil

1/2 cup diced white onion

1 large can stewed tomatoes (Italian style - garlic, basil, oregano, etc.)

1 medium can diced Italian seasoned tomatoes (Italian style)

1 small can tomato paste - plus 2 cans filled with water

1 small can tomato sauce (Italian style)

2 tablespoons Italian herb seasoning

1 tablespoon garlic powder

1 tablespoon salt

1 tablespoon white sugar

1 tablespoon black pepper

1 lb ground chuck (crumbled, cooked until brown over md heat in a skillet, drained of grease)

3 hot Italian sausage links (meat removed from casing and cooked with ground chuck)

Filling

16oz ricotta cheese

1 egg

1 tablespoon Italian herb seasoning

1 teaspoon garlic salt

16 oz shredded mozzarella cheese

1 box no cook lasagna noodles

1 large baking dish

Tinfoil

Non-stick cooking spray

Directions

1. Over medium-low heat, cook the onion in olive oil in a large saucepan until translucent. Add the stewed tomatoes, diced tomatoes, and tomato sauce. Add the tomato paste, plus fill the can with water and pour into saucepan two times. Add the seasoning and cook uncovered for 20 minutes over low heat, stirring frequently. Add the meat and cook for another 45 minutes uncovered over low heat, stirring frequently.

2. Preheat oven to 400 degrees F. Combine ricotta, egg, and seasoning in a mixing bowl. Set aside.

3. Coat the bottom of the large baking dish with sauce. Add one layer of noodles. Use a spatula to shmear a thin layer of the ricotta mixture over the noddle layer. Add a layer of sauce. Sprinkle with mozzarella cheese. 4. Cover with a layer of lasagna noodles and repeat the steps for the ricotta, sauce, and mozzarella until you only have enough noodles for one last layer. Top the noodles with sauce and sprinkle mozzarella cheese. 5. Spray a large piece of tinfoil with non-stick cooking spray. Cover the lasagna with the tinfoil, sprayed side down, and bake for 45 minutes. Remove the tinfoil and bake for 5-8 minutes or until cheese is bubbly.

Third Yankee Challenge... and Southerners wanna help?!

2010-06-07T06:57:00.000-07:00

If you don't already know - I am the resident Yankee cook over at The Hungry Southerner and once a month my southern pals challenge me to cook a very southern dish. I am a bit nervous about my newest Yankee Challenge... shrimp etouffee-something and fried dough thing-a-ma-jigs --- umm yah I have no idea what this is or how to make it! I know what a roux is, I am lucky to have access to fresh shrimp here in Maryland, and I just bought some powdered sugar... but yah... this is a scary challenge.

Shrimp Étouffée & Beignets

So my friends... anyone have any advice for making Shrimp Étouffée & Beignets??

Pimento Cheese Pizza?

2010-06-04T08:42:00.000-07:00

Sounds delish huh?

Check out my latest and greatest creation on The Hungry Southerner!

My first Southern Pizza

Mrs. Bear has been BUSY

2010-06-02T07:04:00.000-07:00

Hey folks - sorry for the food blogging hiatus I took without any warning. I've been super busy getting ready for my summer teaching institute, working on some things for The Hungry Southerner, and nannying! Tomorrow I am making a super duper yummy dinner for Mr. Bear's birthday and promise to blog all about it on Friday. In the meantime, check out my Yankee Challenge 2 - Big Southern Vegetable Plate.

Ten Foods that LIE!

2010-05-20T12:12:00.000-07:00

My favorite website Cooking Light has a great article that I must share with you... "10 Foods That Sound Healthy (But Aren't)." Um... you should totally read it here because you WILL be surprised! Here is a rundown of the top ten foods that will trick you into believing they are good for your waistline. Who knew food could be a little liar!

1. Multi-grain and Wheat Bread
2. Prepared Salads
3. Reduced Fat Peanut Butter
4. "Energy" Bars
5. Bran Muffins
6. Smoothies
7. Packaged Turkey
8. Foods labeled "Fat-Free"
9. Restaurant Baked Potatoes
10. Sports Drinks

Okay, here are some of my comments on this list....and then I want to hear yours!

I rarely order a salad from a restaurant with everything that is listed on the menu. And when I do order a salad it isn't always because I am trying to watch my figure. Usually there are some sneaky little guys in prepared salads that make the big bowl not so healthy.

For example, tortilla strips should never be put in a salad - they are high in fat.
Dressing should always be on the side - if your lettuce is drowning than you are ingesting nothing but a bowl of mayo.

I know reduced fat peanut butter isn't good for you b/c of all the sugar but I don't care. I love it!
"Energy" bars are a waste of time b/c they NEVER fill me up and always give me a tummy ache.
Muffins sold in grocery stores are the devil. They taste so good but they are SO bad for you.
Packaged turkey makes me nauseous - its slimy and so not fresh. Do yourself a favor and wait in the deli counter line and order something low sodium.
A fully loaded baked potato should be a meal in itself - not a side item. Sour cream, cheese, butter, bacon bits = heart attack.

Honey Peanut Butter Explosion

2010-05-18T13:20:00.000-07:00

I have no idea what to call this creation other than an ooey gooey delicious mess. I made it last week while I was suffering from a migraine and nothing was sounding appealing to eat. Melted peanut butter and honey drizzled over a banana has always been a favorite snack of mine. When I sprinkled some Apple Cinnamon Cheerios over the banana mess I fell in love. I've also tried the sauce drizzled over sliced apples, Honey Nut Cheerioes or Plain Cheerios. Every combination tastes as good as the others.

1 tablespoon peanut butter

1 tablespoon honey

1/4 teaspoon lite Smart Balance butter

1 teaspoon brown sugar

3/4 cup Cheerios

1 banana, sliced

1. In a small bowl, melt together the first four ingredients in the microwave for 15 seconds. Stir and microwave for another 5-10 seconds. You want the sauce to be creamy, not bubbly/burnt.

2. Combine the Cheerios and banana in a bowl. Drizzle sauce over the top and mix with a spoon. EAT!

Red Onion, Potato, and Goat Cheese Pizza

2010-05-18T08:57:00.000-07:00

If I liked red onion I would be all over this Cooking Light recipe...potatoes + goat cheese + mozz... YUM! My version would use homemade pizza dough and maybe carmelized vidalia onions.

Ingredients

7 ounces fingerling potatoes (about 5 potatoes)

1 teaspoon olive oil

1 medium red onion, cut into 1/2-inch-thick slices

1 (13.8-ounce) can refrigerated pizza crust dough

2 tablespoons cornmeal

1 cup (4 ounces) shredded part-skim mozzarella cheese

3/4 cup (3 ounces) crumbled goat cheese

1 garlic clove, minced

1 1/2 teaspoons fresh thyme leaves

Preparation

1. Preheat oven to 450°.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender.

4. Roll dough out on a lightly floured surface to a 14 x 10–inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450° for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.

Nutritional Information

Calories: 314

Fat: 10.3g (sat 4.9g,mono 3.7g,poly 0.6g)

Protein: 14.4g

Carbohydrate: 39.8g

Fiber: 1.8g

Cholesterol: 22mg

Iron: 2.4mg

Sodium: 599mg

Calcium: 173mg

Cheesey Green Pepper Breakfast Bake

2010-05-17T08:23:00.000-07:00

8 slices white bread

6 large eggs

2 cups milk

1/4 cup water

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon hot sauce

1/2 cup frozen diced green peppers

12 oz shredded cheddar cheese

non-stick cooking spray

*Assemble the night before*

1. Coat a baking dish with non-stick spray. Break up the bread into bite sized pieces (they do not have to be equal sizes) and lay it on the bottom of the baking dish.

2. In a mixing bowl combine the eggs, milk, water, salt, pepper, and hot sauce. Whisk together. Pour egg mixture over the bread in the baking dish. Use a spatula to make sure the egg mixture is distributed evenly.

3. Sprinkle the green peppers evenly across the egg mixture. Top with shredded cheese. Cover with plastic wrap and refridgerate overnight.

4. Bake the next morning at 350 degrees F for 45 minutes.

Mexi-Rice ChickenBake

2010-05-11T16:23:00.000-07:00

Poor Mr. Bear hasn't been eating very well since I became sick last week. Migraines do not allow a person to do much of anything - so he's been fending for himself in the kitchen. After my trip to the doctors office and the pharmacy, I was feeling MUCH better and the need to whip up something different for dinner. I searched through our almost bare cabinets and came up with some rice, corn, and chicken. From those ingredients I came up with a Mexi-Rice Chicken Bake that received many hugs and kisses from the Hubs.

1 bag Mexican Rice (Knoll's is a great brand)

1 can Mexican corn, drained

1 can 97% fat free cream of chicken soup

4 chicken thighs OR 2 cups shredded precooked chicken **

1 tablespoon cumin

1 teaspoon chili pepper

1 teaspoon garlic powder

1 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Cook rice according to directions on package, but for less time than instructed (3-4min). You do not want your rice to turn mushy while baking, so only cook the rice until it is partially soft and there is still liquid in the pan.

**2. If you are cooking the chicken thighs, place them in a deep skillet with 2 cups of water and simmer over medium heat until the meat begins to fall off the bone.

Take the thighs out of the stock and remove the skin. Then use a fork to shred the chicken from the bone. Strain the stock to remove any fat or skin that has fallen off of the chicken.

Add the chicken back to the stock and sprinkle in the cumin, chili pepper, and garlic powder. Set aside over low heat for 5 minutes.

3. In a casserole dish combine the rice, corn, soup, and chicken. Sprinkle with cheese.

4. Bake 20 minutes. Enjoy with a spoonful of your favorite salsa!

Note: I have no association with Knoll's - it's just my personal opinion!

Mrs. Bear is Sicky

2010-05-11T10:44:00.000-07:00

While I am off trying to figure out what has been making me sick for over a week now... check out my next Yankee Challenge on The Hungry Southerner!

Yankee Challenge #2 : The Southern Vegetable Plate

If you have any cooking tips about southern veggies PLEASE share!

Aunt Ella's Macaroni and Cheese

2010-05-07T05:45:00.000-07:00

I don't know who Aunt Ella is... but she sure knows how to make some New England mac n cheese!!

I found this recipe in my beloved The Cape Cod Style Cookbook by Jerome Rubin. I paired the cheesy goodness with some fresh corn on the cob and Turkey Meatloaf Muffins last night and let me tell you....Mr. Bear was a very very happy husband.

8 oz macaroni (your favorite shape)

1 tablespoon butter, softened

1 egg, well beaten

1 teaspoon dry mustard

1/2 teaspoon salt

1/8 teaspoon nutmeg (omitted)

1/2 teaspoon garlic salt (added)

1 tablespoon boiling water

1 cup milk

3 cups shredded cheddar cheese

1/4 cup grated onion (omitted)

Paprika to taste

1. Preheat oven to 350 F. Cook the macaroni in boiling water until al dente. Drain the macaroni and return to saucepan. Stir in the butter and the egg.

2. In a large bowl, combine the mustard, salt, garlic salt, and nutmeg with the tablespoon of boiling water. Stir in the milk, 2 1/2 cups of the cheese, onion, and macaroni.

3. Pour the macaroni into a lightly greased baking dish. Top with remaining cheese and sprinkle with paprika. Bake 1 hour or until the top is all light brown and crusty.

Veggie Stuffed Peppers

2010-05-06T08:24:00.000-07:00

Sorry folks - don't have a picture of this one! I made this recipe up back when the Bears were living together one summer and all they had to eat were the veggies from Mr. Bear's Mawmaw's garden! When you make this pleeeease send me your pictures!

4 large green peppers, caps, core, and seeds removed

1 medium yellow onion, diced

Assortment of diced veggies (carrots, celery, zucchini, yellow squash, etc)

1 1/2 c cooked brown rice

1 can tomato paste

2 TBSP Italian seasoning

Salt + pepper

Parmesan cheese

Olive oil

1. Coat skillet with olive oil. Add onion and cook until translucent over med-low heat. Add veggies and spices. Cook 10 minutes.

2. Stir in rice, tomato paste, plus 1/2 can water (use tomato paste can).

3. Preheat oven to 350 degrees F. Coat small baking dish with nonstick cooking spray. Fill peppers with mixture - do not overfill. Sprinkle tops with parmesan cheese.

4. Bake 30-40 minutes or until the peppers are soft.

Parmesan Dill Couscous

2010-05-05T06:52:00.000-07:00

1 box Near East Parmesan Couscous

2 tablespoons chopped fresh dill

1 cup frozen broccoli, microwaved

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon pepper

1. Cook couscous according to directions on box. Add the rest of the ingredients.

2. Serve alongside your favorite fish!

Shredded Chicken Burritos

2010-05-04T06:31:00.000-07:00

Combine the following in a large bowl:

1 Rotisserie Chicken shredded (3 cups shredded chicken)

1 tablespoon cumin

1 tablespoon garlic salt

1 tablespoon chili powder

1 teaspoon cayenne

1 tablespoon garlic salt

1 teaspoon lime juice

Large Flour Tortillas

Use the following in amounts of your personal liking:

Mrs. Bear's guacamole

Mexican Rice - this one is pretty tasty:

Vegetarian Refried Beans (warmed in pan over stove top)

Shredded Cheese (used Mexican blend)

Shredded Lettuce

Fresh Salsa

Lite Sour Cream

Black Olives

Assembly

Warm tortilla between dampened paper towels in microwave for 20 seconds.

Layer beans, rice, chicken, cheese - cover with dampened paper towel. Heat in microwave for 20 seconds.

Top with lettuce, sour scream, salsa, olives.

Fold right and left sides in first. Roll from top to bottom.

Cover and microwave again for 20 seconds.

Cut diagonally and ENJOY!

Other add-ins: jalapenos, diced onion, hot sauce, green chiles, etc.

Easy Guacamole

2010-05-03T05:36:00.000-07:00

2 ripe avocados

2 tablespoons fresh cilantro, finely chopped

1/2 tablespoon garlic powder

1/2 tablespoon coarse sea salt

1/2 tablespoon pepper

1 jalapeno, seeds/rib removed, diced

1 1/2 tablespoons lime juice

1 small tomato, seeds and pulp removed, diced

1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

(See How to Cut and Peel an Avocado.)

2. Using a fork, mash the avocado. Add the cilantro, garlic salt, salt, pepper, jalapeno, and lime juice. Mash the mix some more. Stir in the tomato last.

3. Cover with plastic wrap, directly on the surface of the guacamole to prevent oxidation (green becomes brown), if not serving immediately.

Carmelized Leeks and Tomato Pasta

2010-04-30T06:37:00.000-07:00

I made up this recipe a few nights ago when all we had in the fridge was a few cheeses, leeks, and some fresh parsley. Enjoy my recipe!

2 leeks

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon light brown sugar

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 can drained diced Italian tomatoes (garlic, basil, oregano)

1/2 teaspoon garlic powder

1 tablespoon butter

1 tablespoon flour

1/4 cup milk

1/4 cup shredded Fontina, plus extra for garnish

1/3 cup shredded Parmesan, plus extra for garnish

1 tablespoon fresh chopped Italian parsley, plus 1 tablespoon for garnish

1/2 tablespoon dried oregano

2 bags Shirataki Angel Hair Noodles, drained and rinsed thoroughly

Handful black pitted olives

Crumbled bacon

1. Cut off roots, outer leaves and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water to remove grit/dirt and cut each half into 1-inch half moon strips.

2. Combine butter and oil in a large nonstick skillet over med-low heat. Add leeks to pan; cook 10 minutes, stirring occasionally. Stir in brown sugar, salt, and pepper; cook 10 minutes, sitrring occasionally.

3. Add tomatoes and garlic powder; cook 8 minutes. Pour contents in a bowl and cover. Cook Shirataki noodles according to directions on package. Drain.

4. Turn heat to low. In the same skillet, add 1 tablespoon butter and melt. Sprinkle in one tablespoon flour. Using a rubber spatula, combine the butter and flour so it is a paste. Whisk in 1/4 cup milk until there are no clumps and mixture is smooth.

5. Remove skillet from heat and add cheeses; whisk until sauce is thick, but smooth. Add parsley and oregano. Stir in leeks and tomatoes. Put skillet back on burner over low heat and cook 3 minutes.

6. Add Shirataki noodles to the skillet and stir to combine. Garnish with olives, parsley, and cheeses.

*Note: I used half a bag of egg noodles b/c I only had one bag of Shirataki. Any kind of pasta will work well with this recipe!*

Kelly's Spicy Chicken Dip

2010-04-29T18:14:00.000-07:00

Everytime we go to Ohio to visit Mr. Bear's family, his cousin Kelly makes her famous might fine spicy chicken dip. The first time I met her (five years ago!), she kindly handed over her recipe and now I shall share it with you. It is so easy and SO yummy. Let me know if you make it!

Kelly's Spicy Chicken Dip

2 lg cans chunk chicken, drained

2 8oz pkg cream cheese

12 oz Frank's Red Hot

3/4 cup celery, diced

1 cup Ranch dressing

2 cups sharp cheddar cheese, shredded

Mix all ingredients in a large bowl. Transfer to a baking dish coated with non stick cooking spray. Bake at 350 degrees F for 45 minutes. Serve with assorted crackers, tortilla chips, celery, and carrots.

Beach Bod Salad

2010-04-28T10:50:00.000-07:00

Beach Bod Salad by Samantha Caplan, Certified Health Coach and the creator of Living Beauty

(Also one of my nearest and dearest friends that I hold close to my heart)

Samantha says, "One of the most beautifying of greens is arugula. Just a few of the benefits you'll receive include a cleansing of the skin from the inside out (due to the sulfur content) and a natural protection from the sun (from the beta-carotene)!"

Serves 1 - 2

Ingredients:

1 bunch of arugula (depending on how hungry you are; start with 2 cups and go from there)

½ cup of washed mushrooms

½ sliced yellow pepper

¼ cup of walnuts

¼ of a large red onion sliced

2 tbsp Olive oil

Salt to taste

Optional - if you want a little sweet, add some raisins or other dried fruit of your choice; craisins, apricots, kiwi, or others

Toss all ingredients in a large bowl and enjoy!

*Tip - Use up all of your ingredients and make a salad for the next day, too...saves time!

Samantha has more amazingly healthy recipes and GREAT advice on how to have the best outlook on life. Race on over to her website where you can sign up for her free newsletter: Living Beauty

Mrs. Bear's Meataballs

2010-04-28T05:45:00.000-07:00

I am glad you all enjoyed my song! As promised, here is my easiest meataball recipe (I have quite a few variations). If you make them - let me know how they turn out!

Mrs. Bear's Meataballs

1 lb ground chuck

1 lb ground pork

1 egg

1 green pepper, finely diced

1 small white onion, finely diced

1 tablespoon worchestershire

1 tablespoon tomato sauce

1/4 cup Italian bread crumbs

1 tablespoon Italian seasoning (oregano, basil, parsley) OR 1/2 tablespoon each spice

1/2 tablespoon garlic salt

1/2 tablespoon salt

1/2 tablespoon pepper

1. Preheat the oven to 350 degrees F. Combine all of the ingredients in a large bowl. Mix with your hands! If the mixture is too dry - add more tomato sauce. If the mixture is too wet - add more bread crumbs.

2. Roll the meatballs into whatever size you need for what you are making - teeny balls for pizza, small balls for sandwiches, large balls for pasta - and place them on a cookie sheet that has a high edge (the meatballs will produce some grease that you do not want dripping all over your oven).

3. Bake for 30-40 minutes depending on their size. After the first ten minutes, turn the meatballs around on the cookie sheet so they crisp on all sides. Enjoy!

A song about Meatballs...

2010-04-27T06:10:00.000-07:00

I wrote this little ditty on November 20, 2008 for Mr. Bear in honor of my fabulous meatballs....and Kelis and her "Milkshake"...whatever happened to her anyways?

"My meatballs bring Mr. B to the kitchen,

And he’s like

Theres nothin better than yours,

Damn right, they are the best,

I can teach you,

But I’ll have to charge

I know you want it,

The recipe that makes these,

My meatballs are a hit.

They'll make your tummy growl,

The way I cook,

No one can deny….my skills.

La la-la la la,

Warm the oven up.

Lala-lalala,

The meatballs are com-ing"

Do you want my meatball recipe?

A delay...

2010-04-26T13:21:00.000-07:00

My tour through the Cape Cod cookbook has been delayed! Upon Mr. Bear's return from a two and a half week business trip, he says he wants to eat healthy for awhile to make up for all of the eating out he had done in the West Coast.

My three pages of recipes are going to be so sad they aren't getting some blog time.

This week we will be eating lots of Gorton's cajun blackened fish... canned northern white beans... and frozen broccoli. Yippee skippee.....

My new favorite cookbook...

2010-04-23T08:41:00.000-07:00

The Cape Cod Cookbook by Jerome Ruben

I picked up this gem at the local library last night. Cape Cod means a lot to me... it was my Grandmother's favorite place, my dad's childhood vacation spot, and most importantly...where The Bears got engaged! When I saw this book shoved between some Southern cookbooks on a shelf, I quickly stuffed in into my library bag before anyone could snatch it up (b/c everyone looks Yankee cooking obviously).

So last night, in good cookbook reviewing fashion, I snuggled up into the corner of the couch with a notebook and pen, prepared to write down some of my favorite recipes. From this list I will choose some recipes to try out, and others to copy into my own personal recipe book for later use. After I realized I had recorded the page numbers of the first 30 recipes, I decided that it was more than likely I was going to love 90% of the 210 recipes the book offered. Mr. Bear is going to be thrilled when he sees this...

I like to make a two week dinner menu before I make my list for the grocery store - I usually have breakfast and lunch suggestions on the menu as well. This weekend I will be making the most delicious menu yet! Obviously it is going to be based on the bestest, most mouth-watering, and financially practical recipes I have found in this incredible cookbook.

I will most definitely post the winners when the Bear's Two Week Dinner Menu is complete!

Ooo... but wait... there is a Raspberry Breakfast Cake that might have to make an appearance one morning! Perhaps I will be making menus for more than one meal of the day...

I can cook a southern breakfast!

2010-04-22T05:50:00.000-07:00

Read about my first Yankee Challege: Big Southern Breakfast here!

Leave a comment - I want to know what you think of my story! Plus, your comment will automatically be entered as a chance to win a free Hungry Southerner t-shirt!

While I would love to give you the recipes I used for my bacon skillet gravy and buttermilk biscuits... my lips are sealed! Brandon's Mawmaw was kind enough to share her personal recipes with me and I think I need to keep them in the family =0)

If you want to make your own buttermilk biscuits and gravy - I can tell you what you need. Then you'll have to google some recipes and see which you find easiest to follow.

Ex. Paula Deen has a great recipe for Biscuits with Milk Gravy here.

I think you all need to try the first Yankee Challenge - it wasn't as scary as I anticipated, nor was it anything close to being the kitchen disaster I was imagining. My husband LOVED everything that I made (and he is one honest guy when it comes to my cooking). Also, The Hungry Southerner is offering a prize to the reader with the best pictures and story about their experience cooking a big Southern breakfast.

What's on my lunch plate...

2010-04-21T10:26:00.000-07:00

Canned beets, asparagus cooked in a skillet with garlic salt and spray Pam, walnuts, mixed greens, shredded parmesan, and chicken (marinated in organic ginger soy dressing)

Spinach and Sausage French Bread Boats

2010-04-21T05:50:00.000-07:00

Here is another recipe that I made a couple of years ago... These boats were made for Mr. Bear when he was still just my boyfriend - therefore, I don't have any pictures. (Back then I didn't take pictures of my food...). Spinach and Sausage French Bread Boats are a quick and easy meal one can make to impress a special boy (or girl) in their life. Serve alongside a salad if you are feel frisky.

1 package Italian sausage link (mild or hot)
1/2 white onion, diced
1/2 yellow onion, diced
1 TBSP minced garlic
Non-stick cooking spray
1 bag baby spinach leaves
8oz ricotta cheese
8oz shredded mozzarella cheese
1 TBSP Italian seasoning
1 TSP red pepper flakes
salt & pepper
1 loaf French bread - sliced lengthwise and hollowed out
*don't buy the skinny French baguette... you need a big fat loaf!*

1. Preheat oven to 450 degrees F.
2. Remove sausage from casing. Brown in skillet over medium heat. Drain. Add sausage back to the skillet and add onions and garlic. Cook 3-5 minutes. Set aside in a large mixing bowl.
3. Spray skillet with non-stick cooking spray. Add spinach to skillet, season with salt and pepper. Cook over medium heat until wilted. Add to bowl with sausage and onion.
4. After mixture cools for 4-5 minutes, add ricotta cheese to the bowl. Mix thoroughly.
5. Fill hollowed out bread halves with mixture. Top one pizza with 1/2 seasoning and 1/2 cheese, repeat for other pizza.
6. Bake on pizza stone 12-15 minutes or until cheese is bubbly and crust is crisp.

Sweet Lime Chicken

2010-04-20T05:41:00.000-07:00

I came up with this recipe about three years ago when I saw something similiar in my Cooking Light magazine. I've only made it, and it was for an old friend - we ate it on top of a salad (romaine lettuce, corn, tomatoes). Even though this dish is very sweet, I think the chicken would taste good over rice, or inside of a tortilla with a little bit of lettuce and mexican cheese. I also wonder how it would taste if one added a bit of chipolte seasoning or hot sauce...

3/4 cup chicken broth

1 TBSP brown sugar

2 TBSP lime juice

2 TSP dijon mustard

1 TSP honey mustard

2 TBSP water

1 TSP cornstarch

2 1/2 TBSP butter

1 TBSP lime juice

2 cups shredded cooked chicken

1 TSP cajun or southwestern seasoning

1. Combine first four ingredients in a saucepan and cook over medium-low heat.

2. In a small bowl, whisk together water and cornstarch. Add slowly to saucepan. Turn heat to medium and whisk until mixture is thick.

3. Whisk in butter and lime juice. Cook for 3 minutes. Add shredded chicken and seasoning.

4. Cook for 5 minutes. Serve over rice or as the innards of a burrito.

I'd love to hear your comments if anyone decides to make this - or what kinds of variations you may have for my recipe!

Winner!

2010-04-19T06:05:00.000-07:00

Well my friends, I survived my first Yankee Challenge. My pants are a little snug today from the obscene number of buttermilk biscuits I ate - and the bacon gravy I kept sampling (even though I am not supposed to eat that stuff). It was a huge success and my husband was SO proud of me for killing the big southern breakfast assignment on the first try. He told me it's not every day a Yankee can make a good batch of breakfast gravy without first screwing it up a couple of times.

I'd love to show you all the pretty pictures I took of my food, but I am allowing my friends over at The Hungry Southerner to blog about it first. In the meantime, I will leave you with a glorious picture of my beautiful buttermilk biscuits.

Being the true Yankee that I am... I made my biscuits toooo small. Breakfast biscuits are supposed to be BIG and for some reason I grabbed a tiny glass to use to do the cutting.

Next time they will be fatter - I promise!

The Hungry Southerner's Yankee Challenge

2010-04-15T06:27:00.000-07:00

A friend of a friend contacted me about a month ago about this cooking blog and said he loved what I was doing. He liked my passion for cooking and my dedication to making good food. Soon, with our shared interest in the stuff we put in our tummies, we became foodie friends. He told me about a website he and some fellow foodies were thinking of creating - a website dedicated to southern food and southern food culture - and asked if I wanted to be a part of it: The Hungry Southerner.

Funny thing is that even though I lived in the south (GA & TN) for five years, and am married to the most incredibly gorgeous Tennessean, I am nothing like a southerner. I might have good manners and love college football, but I lack a certain twang and craving for rich food. I don't like fried chicken, sausage gravy, or okra - not because it is yucky, frankly because my stomach can't handle it.

I am 100% Yankee, born and raised in Connecticut, and hold onto my Nutmeg State heritage like it is a piece of platinum gold. Ask my husband - I used to get mad when people said I was starting to pick up a bit of an accent. I proudly tell anyone I encounter that I am from the North. I LOVE being from New England and everything associated with that particular region of the country involving food - lobster rolls, clam bakes in a handmade stone grill or a hole dug on the beach, New Haven pizza, cookouts (not bbqs), bagels and omelettes for breakfast (not grits), and so on. I am also half Irish/half Italian - and my palette is more drawn towards pastas than a big juicy slab of beef.

With all of that being said, I asked my friend how I could contribute to THS. He said he thought it would be great if once a month I attempted a southern meal - this attempt in the form of a Yankee Challenge. All I had to do was make the dish, take some pictures, feed someone other than myself, and blog about my experience. I am always up for a challenge, for I think I can follow any kind of recipe, so I quickly and happily accepted my friend's invitation to be a part of The Hungry Southerner.

I was welcomed to the southern foodie gang with open arms and a sweet intro on the website - Meet the Yankee. Then I was prompted with my first dare...take on a BIG southern breakfast...my first thought was, "OH BOY....what the heck have I gotten myself into??"

Now you may wonder why I am so nervous after stating that I can cook anything.

I think I can cook anything ....but a southern breakfast...

The hungry southerner that will be eating my buttermilk biscuits, eggs, thick cut bacon, stone ground grits, and skillet gravy is MY HUSBAND. The man who was raised eating his MawMaw's famous southern breakfast atleast four times a week. From the first Sunday he brought me to her kitchen, on a ginormous farm in Tennessee, he's told me there is no breakfast better than MawMaw's. Her biscuits & gravy, or her fried potatoes and bacon, no one can compete with her. No one has ever been able to even come close to making anything as delicious as her.

And now I have to cook some of the same things she's known for cooking... and hope that he likes it or I will feel like I've failed my first Yankee Challenge. My husband won't hold back - he will tell me if my gravy is too runny or if my bacon is too soft.

Sunday is the big day... and I'll be posting all about my experience on The Hungry Southerner next week.

Wish me luck! And follow me on Twitter throughout the challenge...

Because I am sure going to need it...

Crab Bruschetta

2010-04-14T08:26:00.000-07:00

Inspired by my recent trip to San Francisco - here is my rendition of Crab Bruschetta from the tasty appetizer my husband and I ordered at Pompei's Grotto in Fisherman's Wharf.

(Pompei's Grotto's Crab Bruschetta)

1/2 lb fresh lumb crab meat, picked over for shells

4 roma tomatoes, diced

1 bunch fresh parsley, chopped

1 tablespoon chopped fresh basil

1 tablespoon minced garlic

1/2 tablespoon sea salt

1/2 tablespoon freshly ground pepper

1 tablespoon fresh squeezed lemon juice

1 teaspoon Old Bay seasoning

2 tablespoons extra virgin olive oil

1/2 cup fresh shredded parmesan

1 loaf Ciabatta bread - sliced and halved

1. Combine tomatoes, crab, parsley, basil, garlic, Old Bay, and lemon juice in a large bowl. Stir with a large spoon. Drizzle in the olive oil, season with salt and pepper, then mix in the parmesan gently.

2. Toast Ciabatta halves under the broiler. Spoon on crab bruschetta and enjoy!

Sad Face

2010-04-14T06:44:00.000-07:00

I am so sad that only ONE of my readers left me a comment about a recipe request while I was on the Weat Coast this past weekend visiting my hubs.

Thank you SO much Miss KatiePerk for the blog love!

I will be posting a scrumptious appetizer recipe for you later today.

Mrs. Bear is taking a vacation...

2010-04-07T09:17:00.000-07:00

Hey fellow foodies... over the next week I will be exploring the West Coast with Mr. Bear - San Francisco to be specific - and while I am away stuffing my face with as much good Californian food as my little bear belly can hold, I need a favor from you...

Send me your recipe requests.

Please? =0)

Mr. Bear is going to be out in California for two weeks, so I am going to have no one to cook for! That means no recipes or food pictures. I would love to spend the time after work when I would normally be cooking for Mr. Bear - searching for the perfect recipe for your cravings!

Click the button on my sidebar to send me an email - or leave me a comment!

You won't be Crabby after you eat these Bundles

2010-04-06T07:38:00.000-07:00

The most scrumptious little crab wontons I've ever had. And I made up the recipe all by myself =0)

mini muffin tin

non-stick cooking spray

wonton wrappers

3 green onions, diced

1 large can crabmeat, drained

8 oz whipped cream cheese, room temperature

1 tablespoon Old Bay seasoning

1/2 teaspoon each: garlic salt, pepper, salt

1. Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray.

2. Combine onions, crabmeat, cream cheese, and all of the seasonings in a mixing bowl.

3. Wet your fingers with water to separate the wonton wrappers. Place the wrapper in a muffin cup. Using a teaspoon, drop a bit of crab mix in the center of the wrapper. Wet your fingers again and twist the top of the wonton closed. Repeat the step for all of the muffin cups.

(You can brush egg whites on the top of your wontons for a bit of a shine if you want - I did not because we were out of eggs).

4. Bake for 20-30 minutes or until the wontons are crispy and tan.

Enjoy alone, with a squirt of lemon, or a side of your favorite dipping sauce. I bet you won't be able to eat just one of these cheesy crabby bundles of goodness!

Easiest Brussel Sprouts EVER

2010-04-05T07:36:00.000-07:00

1 bag frozen brussel sprouts

1 tablespoon sea salt

1 tablespoon pepper

Aluminum Foil

1. Preheat oven to 350 degrees F. Cut a piece of aluminum foil large enough to fit on a small cookie sheet. Pour the brussel sprouts on center of the foil. Sprinkle with sea salt and pepper. Pull up the sides of the tin foil to make a pouch for the brussel sprouts and seal them in side.

2. Bake for 30 minutes. Enjoy right out of their pouch or in a big bowl.

Mini Mac and Cheese Bites

2010-04-01T07:51:00.000-07:00

Source: Photo from YumSugar - Recipe adapted from Food & Wine

Ingredients

1/2 pound elbow macaroni

1 1/2 tablespoons melted butter

Non-stick cooking spray

2 tablespoons all-purpose flour

3/4 cup milk

1 block Velveeta, cut into small cubes

1 large egg yolk

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon garlic salt

2 tablespoons Parmigiano

Directions

1.Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

2. Spray four 12-cup, nonstick mini muffin tins with non-stick cooking spray.

3.In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes.

4.Add the cheddar and American cheeses and whisk until melted.

5.Off the heat, whisk in the egg yolk, salt, pepper, and garlic salt. Fold in the macaroni.

6.Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle Parmigiano on top.

7.Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Spicy Snack Mix

2010-03-31T07:38:00.000-07:00

Source: Better Homes and Gardens' Fast Fix Family Food

4 cups bite size shredded wheat biscuits (Triscuits)
1 1/2 cups broken bagel chips or mini bagel chips
1 cup peanuts
1 cup cashews
1 cup whole almonds
1/4 cup butter, melted
2 tablespoons lime juice
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon onion salt

1. Prehear oven to 300 degrees F. In a bowl, combine shredded wheat biscuits, bagel chips, peanuts, cashews, and almonds. Set aside.
2. In a bowl, combine melted butter, lime juice, garlic salt, chili powder, and onion salt. Pour over cereal mixture; toss to coat. Pour cereal mixture into a roasting pan.
3. Bake for 20 minutes; stirring twice. Remove from oven. Spread mixture on foil to cool. Store in airtight container at room temperature for up to 2 weeks. Makes about 9 cups.

Nutrition per 1/2 cup:
204 cal., 15g fat (3g sat. fat), 7 mg chol., 175mg sodium, 15g carb., 3g fiber, 6g protein

HG's Overstuffed French Toast

2010-03-30T06:48:00.000-07:00

I am literally drooling right now.... two of my favorite things: peanut butter and banana... PLUS butter, syrup, bread, cinnamon... Heavenly good-ness. Thank you Hungry Girl for this incredible tasty and healthy recipe!

I think that this picture does no justice to how tasty this recipe sounds...

I need to see some ooey gooey goodness!

Ingredients:
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 1/4 tsp. vanilla extract, divided
1/2 tsp. plus 1 dash cinnamon, divided
1 no-calorie sweetener packet (like Splenda), divided
1 tbsp. fat-free cream cheese, room temperature
2 tsp. reduced-fat peanut butter, room temperature
2 slices light white bread
1/2 small banana, sliced
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 cup sugar-free pancake syrup

Directions:
Combine egg substitute, 1 tsp. vanilla extract, 1/4 tsp. cinnamon, and half of the sweetener in a bowl, and mix well. Transfer to a small plate and set aside.

In a small bowl, combine cream cheese, peanut butter, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon, and the remaining half-packet of sweetener. Mix until smooth by stirring with the handle of a fork or spoon. (That's the easiest way to mix this!)

Gently spread cream cheese/peanut butter mixture evenly onto one slice of bread. (If needed, use your fingers to help spread.) Top with banana and a dash of cinnamon, and then finish it off with the other slice of bread. Press down lightly to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, evenly coat both sides of your sandwich with egg substitute mixture. Coat the sides of the sandwich as well. (You won't need to use all of the egg mixture.)

Place sandwich in the skillet and cook for 2 - 4 minutes on each side, until golden brown. Serve with syrup for dipping. Enjoy!

MAKES 1 SERVING

Serving Size: 1 stuffed "sandwich" with syrup (entire recipe)
Calories: 327
Fat: 8.5g
Sodium: 700mg
Carbs: 48.5g
Fiber: 7.25g
Sugars: 11g
Protein: 18g

Crispy Wasa Chicken Fingers

2010-03-25T06:39:00.000-07:00

Need an easy low-fat oven fried chicken recipe??

Run to the store and pick up the following ingredients...

Chicken Cutlets (you'll need atleast 6 chicken finger sized cutlets)

1/4 cup flour

1 tablespoon Cayenne Pepper

2 tablespoons Egg Beaters Egg Whites

1 teaspoon water

8 Crisp N Light Wasa Crackers - crumbled

1 tablespoon minced fresh Parsley

Salt & Pepper

Garlic Salt

Here's what you do:

Preheat the oven to 350 degrees F. Season both sides of the chicken cutlets with salt, pepper, and garlic salt. Stack a cooling rack on top of a cookie sheet and set aside.

2. In a small flat dish (mini pie plate works), mix together the flour and cayenne. In another small dish, whisk together the egg whites, water, and cayenne pepper. In a large pie plate, crumble the Wasa crackers into a mixture of crumbs and dust and mix in the fresh parsley.

3. Take a cutlet and dredge both sides in the flour. Next put it in the egg whites, making sure both sides are wet. Finally, press it into the Wasa crackers. You will have to press hard to make sure the Wasa sticks to both sides. Place the cutlet on the cooling rack.

Note: You can also cook the chicken on a tinfoil lined cookie sheet, but you will have to flip the chicken fingers halfway through the cooking time so that both sides are crispy.

4. Repeat step 3 with the rest of the chicken cutlets. Bake for 30 minutes and serve alongside your favorite dipping sauce or drizzle a little Tobasco on top.

P.S. My Zucchini Red Pepper Gratin makes a great side.

Green Goddess Chicken Salad

2010-03-24T13:30:00.000-07:00

The Green Goddess Chicken Salad by Melissa Rubel Jacobson comes from Food and Wine today. How could anyone resist a Goddess salad?

2 oil-packed anchovies, drained

1 small garlic clove

1/2 cup packed flat-leaf parsley leaves

1/4 cup packed basil leaves

1/4 cup coarsely chopped dill

1 tablespoon oregano leaves

3/4 cup mayonnaise

2 1/2 tablespoons fresh lemon juice

2 tablespoons snipped chives

Kosher salt and freshly ground pepper

One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes

One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces

8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise

3 inner celery ribs with leaves, thinly sliced

1/2 cup pitted kalamata olives, halved

1.In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.

2.In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.

Make Ahead

The dressing can be refrigerated for up to 2 days.

Zucchini Red Pepper Gratin

2010-03-24T08:20:00.000-07:00

YUMMY IN MY TUMMY This dish was inspired by my mom's sauteed veggies that she makes in the summer alongside angel hair pasta. She tosses lots of bright vegetables into a skillet with olive oil and cooks them until they are soft. I decided to bake my veggies and top them with a bit of crumbly light cracker.

2 tablespoons butter

1 large red bell pepper, diced

1/2 medium white onion, diced

3 zucchini, sliced into half moon shapes

pinch dried herbs de provence

salt & pepper

non-stick cooking spray

2 tablespoons egg white (Egg Beaters)

2 tablespoons fat free milk

2 crumbled Light n Crispy Wasa crackers

1 tablespoon grated Parmesan cheese

1. Preheat oven to 350 degrees F. Melt the butter in a skillet over low heat. Add the red pepper and onion and raise heat to med-low. Cook for 5 minutes or until the onion is translucent. Stir frequently.

2. Add the zucchini and spices - salt and pepper (2 shakes each). Cook for 5 minutes.

3. Spread the mixture in a baking dish coated with non-stick cooking spray.

4. In a small bowl, whisk the egg whites and milk together. Pour over the vegetables. Sprinkle the crumbled Wasa on top. Bake for 30 minutes. Sprinkle parmesan cheese on top before serving!

Prosciutto and Grilled Fennel Sandwich

2010-03-23T13:28:00.000-07:00

Source: Tina Rupp

I think that this easy sandwich would be DELICIOUS alongside a warm bowl of soup and a big glass of red wine. Or with just the wine... that's what I'd do =0)

Proscuitto and Grilled Fennel Sandwich

Chef Alison Attenborough

Food and Wine

2 slices country bread

Thinly sliced fennel

Olive oil

Goat cheese

Thin slices of prosciutto

Salt

Pepper

Chopped fennel fronds

Brush slices of country bread and thinly sliced fennel with olive oil. Grill the bread and fennel until charred. Lay the fennel on the bread and top with goat cheese and thin slices of prosciutto; season with salt and pepper. Garnish with chopped fennel fronds and serve.

Healthy Snacker

2010-03-23T08:12:00.000-07:00

I am definitely a healthy snacker. And a healthy eater in general too. All around I feel better about myself and my body knowing that I am putting "good" things in it.

I try to avoid the following at all costs - won't buy them, touch them, or even even allow them in my pantry:

Potato Chips

Candy

French Fries

Onion Rings

Tater Tots

Donuts
Snack Cakes (what I would give to eat a frozen Yodel)

You get my point. I don't touch the bad stuff b/c I don't want a huge butt.

That doesn't mean that I don't crave those yummy items though.

If I feel like I need a french fry, I make my own thinly sliced oven roasted potatoes.

If I want a piece of candy, I'll have a few jelly beans.

Anytime I have a sweet tooth I turn to fruit! Everything tastes better with honey.

And once in a blue moon I eat some bbq baked lays.

Here are some of my favorite healthy & tasty snacks that I don't have to cook:

Sliced banana/apple + 1 tablespoon honey + 1 teaspoon cinnamon

Sliced apple/banana + 1 tablespoon reduced fat peanut butter

1 cup applesauce + 1 tablespoon all natural fruit preserves + 1 teaspoon cinnamon

1 cup fat free cottage cheese + fresh chives + black pepper
OR
1 cup fat free cottage cheese + all natural fruit preserves

Celery + reduced fat peanut butter + raisins (Ants on a log anyone?)

Carrot sticks + homemade hummus + hot sauce

Laughing Cow cheese + apple slices

Imitation crab chunks + lettuce cup + spicy mustard

What is your favorite healthy snack?!

Fish Tacos

2010-03-22T13:01:00.000-07:00

Mrs. Bear's Easy Fish Tacos

2 Gorton's Grilled Tilapia Fillets - whatever flavor you like
Medium size tortillas

1 bag of pre-made coleslaw (in the bagged salad section)

Green onion - one stalk, cut into little pieces

1/2 c reduced fat mayo

1/2c fat free sour cream

Juice from 1/2 a lemon

1 tblspn lime juice

Creole seasoning - amount is up to you, but I used about 2 TBL in the sauce 2 TBL on the fish

Garlic Salt - 2 teaspoons

Salt - season to taste

Pepper - season to taste

Shredded cheese - optional

1. In a bowl mix together the sour cream, mayo, lime juice, lemon juice, creole seasoning, garlic salt, salt, and pepper. Refridgerate until needed.

2. Preheat oven to 400 degrees F. In a shallow dish (I used a metal pan lined in non-stick tin foil, but you can use a cookie sheet or any deep baking dish) place the fish fillets. Sprinkle with cajun seasoning and squirt on some lemon juice - so that they are moist.

3. Bake fish for 20 minutes. Remove from oven, drain off any excess liquid on the pan, and bake again for 10 minutes at 300 degrees F. This will firm up the fish so it is easier to break into pieces for the tacos.

4. While the fish cooks, take out your sauce and add 2 handfuls of cabbage to the bowl. I tasted the mixture and found it to be a little bland, so I added more salt, pepper, and lemon juice (2 squirts). Set aside.

5. Remove fish from oven and allow it to cool before cutting into bite sized pieces - I tried to shred my fish but it didn't work. I also squirted a little more lemon and shook a little more cajun seasoning on the fish pieces so that it stayed moist.

6. In a skillet, heat a tortilla over medium heat for 15 seconds. Turn the tortilla over and add the pieces of fish. Cover the fish with the cabbage/sauce mixture, sprinkle in a little cheese (we used shredded mozz), and finally another layer of dry cabbage. Heat for a few seconds until the tortilla has started to crisp.

7. Fold the tortilla over into a taco and put it on a plate!

Pureed Cauliflower with Goat Cheese

2010-03-22T07:04:00.000-07:00

Source

A healthy alternative to mashed potatoes or rice is puréed cauliflower. Since I decided to cut down on my carbs in the evening, I made my first batch last week when I was craving something starchy. I almost ate the whole bowl it was SO good.

1 small head cauliflower

water for steaming

2 teaspoons Heart Healthy butter

1 teaspoon minced garlic

1 tablespoon salt

1 tablespoon pepper
1 teaspoon thyme

1/2 cup crumbled goat cheese

Discard any leaves that may cling to the stem, then break up the cauliflower head. Make sure all of the pieces are around the same size so that they cook evenly.

Put the cauliflower in a flat-bottomed skillet (with a matching lid) and enough water around the cauliflower so that it is halfway covered. Bring to a boil. Reduce the heat to a simmer, cover tightly and steam until tender. Don’t let the cauliflower become too soft though. I cooked my cauliflower for around 12 minutes and it was perfect.

Once the cauliflower is cooked, turn off the heat. Using a slotted spoon, put about half the cauliflower in the bowl of a food processor. Add the garlic and process quickly in short bursts of five or ten seconds. Scrape down the sides of the processor bowl and add the rest of the cauliflower.

When the cauliflower looks like mashed potatoes, transfer it to a large glass bowl. Add the butter, thyme, salt, and pepper. Mix thoroughly. Mix in the goat cheese and pop in the microwave for 30 seconds so it melts. Enjoy on its own or with some veggies and a steamed chicken breast!

Giada's Mushroom Crostata

2010-03-20T06:04:00.000-07:00

I found this recipe last night when I was on a hunt for something mushroom-y. YumSugar is a great website - not only does it offer all kinds of articles about my fav topic - food - but also many different recipes. Giada's recipe for Crostata with Mushrooms and Pancetta looks heavenly. However, she asks for you to make your own pastry crust, and I decided a frozen puff pastry sheet is MUCH easier than trying to make dough when I don't own a large food processor (it was key in the dough making process). If you would like to make your own dough - click the link above for the recipe!

Crostata With Mushrooms and Pancetta

From Giada's Kitchen

Ingredients

For pastry crust:

1 sheet frozen puff pastry - thawed
Non-stick cooking spray

For mushroom filling:

4 tablespoons olive oil

2 ounces diced pancetta

2 shallots, minced

1 pound assorted mushrooms, such as cremini, shiitake, and button

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/3 cup (1 ounce) grated smoked mozzarella cheese

1/3 cup ( 1 ounce) grated fontina cheese

2 tablespoons freshly grated Parmesan cheese

1 large egg, lightly beaten

Directions

1. For the crust: Roll out the thawed puff pastry sheet so it will fit in a 9-inch pie plate with extra dough hanging over the edge. Carefully place the pastry sheet into the pie plate that has been coated with non-stick spray.

2. For the mushroom filling: Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the pancetta and cook until crisp and golden, about four minutes. Using a slotted spoon, transfer the cooked pancetta to a small bowl.

3. Add the remaining 2 tablespoons of olive oil to the pan. Add the shallots and cook for 30 seconds. Add the mushrooms and cook, stirring frequently, until all of the moisture has evaporated, about 12 minutes.

4. Remove the pan from the heat and stir in the cooked pancetta along with fresh thyme, salt, and pepper. Set aside to cool for 10 minutes.
5. Place an oven rack in the lower third of the oven and preheat the oven to 400°F.

6. Stir the mozzarella and fontina into the cooled mushroom filling and spread in the center of the dough circle, leaving a 2-inch border.
7. Sprinkle the filling with Parmesan.

8. Fold the dough border up over the filling to form a crust. Brush the crust with beaten egg. Bake the crostata until the crust is golden about 25 minutes. Slice and serve.

Emeril's Gluten Free, Dairy Free Brownie

2010-03-19T12:30:00.000-07:00

I am always looking for healthy and easy recipes to make with the little guy that I nanny M-F. Today I was on a hunt for a brownie recipe that didn't require butter or eggs ...

In walks Mr. Emeril Lagasse's Gluten Free, Dairy Free Brownie recipe to the rescue! Little T and I whipped up the ingredients in record time, topped the mix with chocolate chips, a couple of marshmallows,
chocolate sauce, and popped it into the oven. We probably made them un-gluten free and dairy free, but you can try making some of these brownies with your little one sans extra choco & mallow!

Yield: 24 brownies

Ingredients:

Vegetable spray or Smart Balance for greasing pan
1 ¼ cups applesauce
1 cup cocoa powder
¼ teaspoon salt
2 cups sugar
1 mashed banana
2 teaspoons vanilla extract
1 1/3 cup brown rice flour
2 cups vegan chocolate chips or mixture of any vegan chips

Method:
Preheat oven to 350º F.

Grease an 8x8 pan using either vegetable spray or Smart Balance* (butter substitute)

In a large mixing bowl, combine all remaining ingredients. Pour mixture into prepared pan.

Bake for 35 to 40 minutes or until a toothpick inserted in the middle of the pan comes out clean.

The marshmallows were added when there was three minutes left to cook. The choco sauce was drizzled after the brownie was served. Yummy!

Asparagus Mushroom Goat Cheese Scramble

2010-03-19T08:04:00.000-07:00

When I looked into my fridge this morning to find something for lunch, I grabbed asparagus, mushrooms, and crumbled goat cheese, threw them in my lunch tote, and brought them along to work. I added some egg whites, parsley, and Tobasco for a lite and healthy scramble!

2 egg whites
1 tablespoon water
1 teaspoon fresh chopped parsley
Salt & Pepper
1/4 cup fresh asparagus, cut into 1 inch pieces
1/4 cup sliced white mushrooms
Non-stick butter spray
1/4 teaspoon balsamic vinegar
1/2 teaspoon garlic salt
1 teaspoon crumbled goat cheese
2 dashes Tobasco (optional)

1. Combine the egg whites, water, and parsley in a small bowl. Scramble with a fork. Season with salt and pepper.
2. In a small skillet coated with non-stick butter spray, cook the mushrooms and asparagus for 8 minutes. Season with garlic salt and drizzle with balsamic vinegar. Cook 2 minutes.
3. Pour egg mixture over the vegetables and stir gently with a spatula. When the egg whites are cook, sprinkle goat cheese over the top. Cook until melted (1 minute). Slide onto a plate and add Tobasco.
4. Enjoy alone or with a slice of toasted Rye or Wheat bread.

Mrs. Bear's Meaty Cheesy Dip

2010-03-18T16:16:00.000-07:00

Instead of allowing Mr. Bear to order a crummy take-out pizza while he watches the NCAA Tournament tonight (Go VOLS!), I threw some things together I found in the fridge to make quite possibly the BEST Meaty Cheesy Dip he has ever had.

Meaty
1/2 lb ground chuck
1/2 cup frozen diced white onion (thawed in microwave for 30 seconds)
3 packages mild taco bell sauce
1 teaspoon chili powder
2 teaspoons garlic salt
2 teaspoons cajun seasoning

Cheesy
15 slices white American cheese - chopped into small pieces
8 oz shredded Mozzarella
1 cup 1% milk
2 tablespoons butter
1 tablespoon jalapeno juice
1 tablespoon jalapeno slices

1. Combine all of the meaty ingredients (except the taco sauce) in a medium skillet and cook until there is no liquid left. Add the taco sauce and stir thoroughly.

2. Combine all of the cheesy ingredients in a double boiler over low heat (or a large bowl sitting on top of a saucepan with simmering water - see picture). Cook slowly over low heat, stirring frequently, until cheese is completely melted.

3. Add the meat and allow dip to cook over low heat for atleast ten minutes. Transfer dip to a small crock pot for your guest's easy dipping OR pour into a ceramic baking dish, pop it in the oven, and cook for 20 minutes on 350 degrees F.

Another way to eat Mrs. Bear's Meaty Cheesy Dip:

Spoon some into the center of a tortilla, top with lettuce, tomato, and salsa, roll up and eat it like a TACO

Mr. Bear said it is better than any Queso from a Mexican restaurant he has ever had - and the taco I assembled rivals all other tacos he has ever had before. I swear if you make this dip/taco for your sweetie he will think you are the world's greatest chef!

Asparagus and Roasted Red Pepper Pie

2010-03-18T07:25:00.000-07:00

I always strive to eat healthy - not just because I have a weak stomach - but also for the fact that I feel better knowing I am putting good things into my body. And to be honest, I care about my weight. I work out 5-6 times a week and I pay attention to my daily fat and calorie intake. I found The Athlete's Palate Cookbook to be very inspiring as it is filled with tons of recipes by renowned chefs who care about their bodies too!

Chef Joe Carei is a runner who came up with a recipe for an Asparagus Omelet Tart in a Dill Polenta Crust that will fuel your body after a big run or race. I used his recipe as inspiration to create a "breakfast-for-dinner" meal that Mr. Bear couldn't turn his back to. This delicious Asparagus and Roasted Red Pepper Pie can be enjoyed for breakfast, lunch, or dinner - and the leftovers are even great served cold!

Crust
3 cups fat free vegetable broth

3/4 cup coarse yellow cornmeal

2 tablespoons dried thyme

2 teaspoons black pepper

1 teaspoon salt

Pie Filling

1 lb fresh asparagus, bottoms trimmed and cut into 2" pieces

1 small jar roasted red peppers, drained and diced

4 large eggs

1/2 cup 1% Organic Milk

1 tablespoon Tobasco sauce

1/3 cup diced white onion

3/4 cup shredded Fontina cheese

1/2 cup shredded Mozzarella cheese

Instructions

1. Preheat oven to 375 degrees F. Bring the broth to a boil in a medium saucepan and whisk in the cornmeal slowly. Reduce the heat and simmer for 30 minutes. Stir frequently.

2. When the polenta does not stick to the sides of the pot, add the thyme and pepper. Mix thoroughly. Pour the polenta into a pie plate and spread evenly. Cook for 10 minutes.
3. Blanch the asparagus pieces in boiling water for 3 minutes. Drain and set aside in a medium size bowl. Add the roasted red pepper and onions to the asparagus.

4. In another bowl, whisk together the eggs, milk, and hot sauce.

5. Place the asparagus, peppers, and onion mixture on top of the polenta shell. Pour the egg mixture over the top of the vegetables. Sprinkle the cheese evenly over the top. Bake for 45 minutes.

Tyler's Ultimate Colcannon

2010-03-17T06:59:00.000-07:00

I LOVE Colcannon! It is a traditional Irish food that was usually eaten on Halloween, but usually appears in my home around St. Patrick's Day - or any day I am craving some warm mashed potato-y comfort food. Here is a great Colcannon recipe from Tyler Florence.

Ingredients
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Directions
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.

Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Two Olive Hummus

2010-03-16T06:04:00.000-07:00

After I discovered how to make Roasted Red Pepper Hummus, I have decided to go on a quest to create my own hummus recipes. Last night I was feeling creative, so I looked through the pantry and refridgerator for some inspiration. Mr. Bear LOVES black olives and I had just opened a can for our dinner salads. So I threw a bunch of black olives in the mini food processor, and grabbed the minced garlic, a can of garbanzo beans, and a jar of Kalamata olives. The end result: Two Olive Hummus.

Or maybe I should call it Black and Purple Hummus... I haven't decided yet.

Ingredients

1 can garbanzo (chick peas) drained and rinsed

1 tablespoon minced garlic

8 medium pitted black olives

2 tablespoons extra virgin olive oil

8 pitted Kalamata olives

1 tablespoons Kalamata olive brine (right outta the jar)

2 teaspoons garlic salt

2 teaspoons black pepper

Directions

For mini food processors: Combine the chick peas and garlic in the food processor - pulse/puree on high. Add the black olives - pulse/puree. Add the olive oil, Kalamata olives, brine, garlic salt, and black pepper. Pulse/puree until the ingredients are all mixed together and the hummus is not chunky. If it seems dry, add another tablespoon of the Kalamata brine. Refridgerate for 30 minutes before eating.

For a large food processor: Combine all of the ingredients and process until smooth.

Refridgerate for 30 minutes before eating.

Easy Tomato Sauce by Mrs. Bear's Momma

2010-03-15T16:57:00.000-07:00

Here is the easiest tomato sauce recipe from the GREATEST Momma in the whole wide universe.

1 large can plum tomatoes

2 tablespoons olive oil

1 tablespoon garlic (crushed)

1 cup onion (diced)

2 tablespoons oregano

2 tablespoons basil

salt

pepper

parmasean cheese

Heat olive oil in a dutch oven or large saucepan.

Add garlic and diced onions. When translucent, add can of tomatoes.

Use a wooden spoon to break up the tomatoes.

Season with spices.

Cook for 45 minutes, stirring frequently.

Serve over pasta.

This is a quick light sauce that will serve atleast four. If you want a thicker sauce, add one can of tomato paste and cook for atleast one hour 30 minutes, stirring frequently.

Clover Cookies

2010-03-13T13:32:00.000-08:00

from Martha Stewart

You will need a clover stencil for this recipe - which I do not have. However, if I make these I will most likely use green frosting and draw on my own clovers! Four leaf clovers or course - because they are the lucky ones =0)

Ingredients

4 cups sifted all-purpose flour, plus more for dusting

1/2 teaspoon salt

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter

2 cups granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

Green sanding sugar

Directions

1.Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs.

2.Reduce speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.

3.Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.

4.Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.

5.Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.

Makes 50.

Common Cooking Mistakes

2010-03-13T08:29:00.000-08:00

No one is perfect... especially when it comes to cooking. Just last night Mrs. Bear tried to create some "eggplant buns" for her low-carb dinner and it was a DISASTER. I also walked away from a roll I was defrosting for Mr. Bear in the toaster oven... only to discover the top of the roll was too close to the heat and much to my dismay, there was now a stinky black charred crust on the bun I was planning to use for Mr. Bear's cheeseburger.

Here are The 25 Most Common Cooking mistakes from Cooking Light. Check these out below, along with detailed explanations here, so you can be better prepared next time you enter the kitchen!

You don't taste as you go.
You don't read the entire recipe before you start cooking.
You make unwise substitutions in baking.
You boil when you should simmer.
You overheat chocolate.
You oversoften butter.
You overheat low-fat milk products.
You don’t know your oven’s quirks and idiosyncrasies.
You're too casual about measuring ingredients.
You overcrowd the pan.
You mishandle egg whites.
You turn the food too often.
You don't get the pan hot enough before you add the food.
You slice meat with - instead of against - the grain.
You underbake cakes and breads.
You don't use a meat thermometer.
Meat gets no chance to rest after cooking.
You try to rush the cooking of carmelized onions.
You overwork lower-fat dough.
You neglect the nuts you are toasting.
You don't shock vegetables when they reach the desired temperature.
You put all the salt in the marinade or the breading.
You pop meat straight from the fridge into the oven or onto the grill.
You don't know when to abandon ship and start over.
You use inferior ingredients.

Now, I can tell you that I have made more than enough of these mistakes when cooking in the kitchen. I do a lot of research before I create a new dish - but sometimes it doesn't always work out because I forget something simple, like forgetting to put my veggies in a cold bath after they cook so they don't become mushy. Take note of those tips and some of my own - compiled from mistakes that I've made in the kitchen):

Don't walk away from the broiler. Whether it's bread you are toasting, or cheese you are melting, the broiler can be a tricky guy. Sometimes he works quick - setting your ciabatta on fire in 2 min flat - and other times he takes a long time to warm up!
Use a non-stick spray when cooking eggs in a new skillet - you never know if the non-stick label is telling the truth!
If you are making instant pancakes (you know the kind where you just add water), pay attention to the directions on the package. Too much water equals runny yucky pancakes!
If you are roasting eggplant in the oven - you MUST cut it thin. Thick eggplant takes forever to cook and it usually comes out mushy.
Also, when you are roasting thin slices of eggplant in the oven, make sure you have applied a non-stick spray to the cookie sheet or the eggplant will stick.

Orange Juice vs. Apple Juice

2010-03-12T08:28:00.000-08:00

Orange Juice and Apple Juice are staples in my refridgerator. I drink both juices daily - morning, noon, and night. One of my favorite websites - Cooking Light - put orange juice and apple juice against one another for a battle - check out which of my favorite juices won below:

Both of America's most popular juices are delicious, low-calorie beverages with many nutrients and no fat. But if you're choosing, go for O.J. It's known as a vitamin C powerhouse and boasts almost twice the potassium of apple juice. It also contains about a quarter of the recommended daily allowance for folic acid, which lowers the risk of heart disease and stroke. Apple juice has a healthful amount of potassium and vitamin C but lacks folic acid.

Orange Juice
(8 ounces, unfortified)
112 calories
0 grams fat
496 milligrams potassium
124 milligrams vitamin C
74 micrograms folate

Apple Juice
(8 ounces, unfortified)
117 calories
0 grams fat
295 milligrams potassium
103 milligrams vitamn C
0 micrograms folate

Here are two yummy Cooking Light recipes that include Orange or Apple juice:
Whole Wheat Orange Juice Muffins
Apple-Oatmeal Crumb Cake

Do you have a favorite juice to drink?

Turkey Meatloaf Muffins

2010-03-11T05:30:00.000-08:00

Last night the Bears ate mini turkey meat loaves... a la Cooking Light. Since I found out that my body does not like red meat last year, I have had to learn how to revamp some of my favorite meals - cheeseburger, meatloaf, meatballs, etc. Turkey and I are only friends once a month or so - too much turkey and I end up looking like a turkey : big belly and all.

NOTES: These are INCREDIBLE. It took everything in my power to not eat more than the serving size.

– Cooking spray

– 1/2 cup chopped onion

– 3 tablespoons dry breadcrumbs

– 1 tablespoon parsley

– 1 teaspoon Worcestershire sauce

– 1/4 teaspoon salt

– 1/4 teaspoon dried oregano

– 1/8 teaspoon freshly ground black pepper

– 8 ounces ground turkey breast

– 1 large egg white

– 3 tablespoons ketchup, divided

– 1/4 teaspoon hot pepper sauce (such as Tabasco)

1. Preheat oven to 350 degrees.

2. Heat small skillet over medium heat. Sauté onion for 5 minutes.

3. In a medium bowl combine the onion, breadcrumbs, and the next 7 ingredients.

4. Stir in two tablespoons of ketchup.

5. Spoon about 1/2 cup meat mixture into each of 3 muffin cups coated with cooking spray.

6. Combine remaining 1 tablespoon ketchup and hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops. Bake at 350° for 30 minutes.

If you need side suggestions: I had steamed veggies- Mr. Bear had some mashed taters.

Nutritional Information (Serving Size: 2 mini loaves)

Calories: 142 (10% from fat)

Fat: 1.5g (sat 0.4g,mono 0.1g,poly 0.2g)

Protein: 20.2g

Carbohydrate: 12g

Fiber: 0.8g

Cholesterol: 30mg

Iron: 1.2mg

Sodium: 508mg

Calcium: 28mg

Basil Couscous and Garbanzo Bean Salad

2010-03-10T08:20:00.000-08:00

This is what I am eating for lunch today.....something I just whipped up with the things I found in the pantry that I guess I will call: Basil Couscous and Garbanzo Bean Salad

1 box Near East Basil & Herb Couscous
1 can organic Garbanzo beans (drained and rinsed thoroughly)
1 can diced Italian tomatoes (drained)
3/4 cup organic sweet corn (frozen)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon dried basil
1/8 teaspoon garlic salt

1. Cook couscous according to directions on the back of the box, omitting the olive oil.
2. Combine the tomatoes and beans in a medium bowl. Stir in the couscous.
3. In the same pot that you cooked the couscous, cook the corn over low heat in 1 tablespoon of water. Cook 3 minutes and add to the medium bowl (liquid included). Add spices and mix thoroughly.
4. Put the salad uncovered in the fridge for atleast 30 minutes! Enjoy it...it's pretty healthy for you =0)

Toasted Ravioli Recipe from BJ's

2010-03-10T08:18:00.000-08:00

I saw this recipe in an article called "7 Meals for Under $12" in the 2010 BJ's Journal. Now while I don't usually eat fried food, I do like to imagine how delicious these Toasted Raviolis would be! The article suggests specific brands that can be found at BJ's to use for each ingredient - and whether or not you choose to follow their suggestions is up to you!

Toasted Ravioli

1 package Joseph's Spinach and Mozzarella Ravioli
1/2 cup Milk
1 cup Progresso Italian Bread Crumbs
2 cups Wesson Vegetable Oil
1/4 cup Locatelli Grated Romano Cheese
2 cups Rozzano Fresh Bruschetta

1. Heat oil in a cast-iron or heavy skillet until thermometer reads 375 degrees F.
2. Pour milk and bread crumbs into individual shallo dishes.
3. Dip ravioli in milk, shaking off excess, and then immediately into bread crumbs.
4. Carefully add ravioli until golden-brownb, about 3 to 4 minutes, turning halfway so that they cook evenly.
5. Carefully remove first batch of ravioli from pan with slotted spoon. Drain on paper towels while second batch cooks.
6. Sprinkle with grated cheese and serve with warm bruschetta.

Carrot Cupcakes

2010-03-10T06:06:00.000-08:00

When I saw the recipe for carrot cupcakes I envisioned a tiny little circle of carrot cake... not what Little T (my pretend son) and I just whipped up. BUT when I put a piece of one of these weird looking cupcakes into my mouth, I realized I might have found a path to heaven-ly goodness. Try them out with your kids... or the ones that you nanny (like me)... or with your husband! I bet he won't believe you that carrot cupcakes are GOOD!

Parents Magazine - November 2009 - LET THEM EAT CUPCAKES
2 cups white whole-wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/4 cups sugar
1/2 cup canola oil
1/4 cup orange juice
1 1/2 cups grated carrots

1. Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners. Combine flour, baking soda, cinnamon, baking powder, and salt in a medium bowl; whisk until blended. In a separate bowl, beat eggs and sugar with a wooden spoon. Add oil and orange juice, then combine with flour mixture. Fold in carrots.

2. Divide batter among prepared liners. Bake 18-22 minutes, or until a toothpick inserted into center comes out clean. Transfer to wire rack and cool completely. Makes 18 cupcakes.

We didn't have enough cream cheese for frosting, so I made a simple sugar glaze:
1 box confectioner's sugar
1 tablespoon of vanilla
3-4 tablespoons milk
1/3 cup butter
Beaten together until creamy with an electric mixer (ours looks so runny b/c we didn't have enough confectioner's sugar either - still yummy though!)

Gluten-Free Cinnamon Buns

2010-03-09T13:28:00.000-08:00

I am so excited that I received my first recipe request - Cinnamon Rolls minus the yeast and soy. In comes The Polka Dot Mommy to the rescue... I was thrilled to find an easy recipe that does not include yeast or soy. This one is for you Brown Eyed Girl!

1 cup The Cravings Place All Purpose Pancake & Waffle Mix

3 Tbs. Earth Balance Soy Free Spread

1/2 cup filtered water

2 Tbs. Granulated sugar (we doubled this) Mix together with cinnamon in a bowl or empty shaker

1 1/2 tsp cinnamon (we just shook it into the sugar until it looked right)

1 Tbs whole milk

1/3 cup powder sugar

1/4 tsp vanilla extract

Cut the butter into the pancake mix. Add water and mix well. At this point, I sprinkled a little more dry mix in to give it a dough consistency vs. a batter. Roll out between two sheets of natural parchment paper into a rectangle about 1/8 inch thick. Finish like you would for the regular buns. Be sure to keep the dough on a layer of parchment, then use the parchment to help roll the dough up, this keeps it together much nicer.

So… now that you have dough-

Roll it out on a lightly floured surface (unless GF, then use parchment as described above). Spread with melted butter. Sprinkle with cinnamon/sugar combo. Roll from one end to the other into a log. Seal ends and seem. Cut into 6 – 8 equal size pieces. Place in prepared baking pan. Bake for about 20 minutes at 325 F. (Until golden brown). We made 8 packages of regular buns and one batch of GF buns. Use smaller baking pans for best results, we found out that our large (9×13) pan left the center buns not all the way cooked.

Combine milk, powder sugar and vanilla to make a glaze… whisk until smooth and glossy. Pour over the buns. Enjoy!

Tossed Salad with Tomato-Basil Dressing

2010-03-09T05:30:00.000-08:00

Sometimes I get bored of the salads that I make - they are usually pretty standard: tomato, cucumber, olives, chick peas, lettuce, cheese. Cooking Light has tons of healthy salad recipes and this one in particular looks easy and tasty.

Ingredients

1/2 cup white wine vinegar

1/3 cup tomato juice

2 tablespoons thinly sliced fresh basil

2 1/2 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon hot sauce

18 cups tightly packed assorted salad greens (such as romaine, red leaf lettuce, and Belgian endive)

3 cups thinly sliced peeled English cucumber (about 1 pound)

4 medium tomatoes, each cut into 3/4-inch-thick wedges

Preparation

Combine first 7 ingredients in a jar. Cover tightly, and shake vigorously. Let stand 15 minutes to 2 hours.

Combine salad greens, cucumber, and tomato wedges in a large bowl. Shake dressing vigorously, and pour over salad; toss well.

Nutritional Information

Calories:55 (52% from fat)

Fat:3.2g (sat 0.4g,mono 2.1g,poly 0.4g)

Protein:2g

Carbohydrate:5.3g

Fiber:2.2g

Cholesterol:0.0mg

Iron:1.3mg

Sodium:185mg

Calcium:39mg

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

2010-03-08T06:28:00.000-08:00

Yummmm, this recipe makes my mouth water! Cooking Light is one of my favorite places to find new and exciting recipes that won't make my butt any bigger than it already is =0)

Ingredients

Sauce:

2 tablespoons honey

2 teaspoons fresh lime juice

1/2 teaspoon grated lime rind

Quesadillas:

1 cup thinly sliced peeled firm ripe peaches (about 2 large)

1 tablespoon chopped fresh chives

1 teaspoon brown sugar

3 ounces Brie cheese, thinly sliced

4 (8-inch) fat-free flour tortillas

Cooking spray

Chive strips (optional)

Preparation

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Nutritional Information

Calories:157 (23% from fat)

Fat:4g (sat 2.5g,mono 1.2g,poly 0.1g)

Protein:5.3g

Carbohydrate:25.5g

Fiber:0.7g

Cholesterol:14mg

Iron:0.9mg

Sodium:316mg

Calcium:30mg

Broccoli Mashed Potato Pizza

2010-03-05T07:09:00.000-08:00

Mashed potato pizza sure sounds interesting, doesn't it? I have heard it is all the rage at BAR in Connecticut - my cousin said it is incredible and that I had to try and create a mashed potato pizza of my own. Being that I am a huge fan of mashed potatoes, I took the challenge and created this pie for my pizza party last Sunday night. It was devoured between five of us. I highly recommend this different pizza for those that hold a special place in their heart for mashed taters.

IngredientsTrader Joe's premade pizza dough (or your fav brand)
3 russet potatoes - peeled and cubed

2 tablespoons butter
2 tablespoons milk
2 teaspoons garlic salt

2 teaspoons pepper
1 teaspoon parsley

1 cup broccoli pieces

7 teaspoons homemade basil pesto

1 cup shredded mozzarella cheese

extra virgin olive oil

flour
cornmeal

pizza stone

Directions

1. Take the pizza dough out of its packaging, form it into a ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour at room temperature.

2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven. In a medium saucepan, cover the potatoes with cold water. Cook on high until they are soft. Drain the potatoes in a strainer. Put them back into the saucepan, but not back on the hot burner, and add the milk, butter, garlic salt, pepper, and parsley. Taste - if they are too dry, add more butter. If they are too bland, add more seasoning.

3. When the dough has risen, sprinkle some flour over the top of the dough ball and onto the counter top. Make sure that you use a well-floured surface that is large enough to roll out your dough to the size of your pizza stone or cookie sheet. Use a well floured rolling pin to flatten your dough to a shape that is a little larger than the pizza stone you are using.

4. Sprinkle about 1 teaspoon of cornmeal on the pizza stone. Carefully transfer your dough onto its baking stone - make sure that there is about an inch of dough draping over the side of the stone. Fold dough over to create a crust. Drizzle olive oil over the crust. Bake for 10 minutes.
5. Drizzle olive oil over the center of the dough. Use a spoon to spread the oil so that every inch of the pizza is glistening in evoo goodness. Spread the mashed potatoes over the center of the dough (you don't have to use all of them, just enough to cover the bottom of the dough).

6. Using a teaspoon, drop the pesto around the pizza on top of the mashed taters. Sprinkle the broccoli over the pizza. Finally cover the pie with the mozzarella cheese. Bake for 40 minutes. Allow to cook before eating. ENJOY!

Note: If your pizza is too dry, add more olive oil before you shmear on the taters.

Homemade Pesto

2010-03-04T06:57:00.000-08:00

My cousin Samantha taught me how to make my own pesto this past weekend (her personal recipe) and let me tell you... it is TDF (to die for). I used it on our favorite chicken pesto pizza and AHH it was so much better than Trader Joe's (sorry TJ, but mine is the bomb diggity...yes I definitely just pulled that out right out of 6th grade).

2 cups fresh basil leaves
1/2 cup pine nuts
1/2 cup extra virgin olive oil
3 garlic cloves - minced
1/2 Parmesan Reggiano - grated

1. In a food processor, add half of the pine nuts and half of the basil leaves. Process until smooth and then add the remaining pine nuts, basil leaves, minced garlic cloves, and the olive oil.
2. Pour the mixture into a bowl and fold in the cheese. Taste - if you feel that it isn't perfect (it is too oily, too basil-y), then add more cheese!
3. Refridgerate for atleast one hour before using. Then add to your favorite pasta or pizza recipe.

NOTE: Fresh pesto would also be tasty mixed with cream cheese and used as a dip for garlic herb toast...Try it!

Nigella's Red Pepper Hummus

2010-03-03T18:19:00.000-08:00

(on the left... mmm mmm good)
In honor of my cousin's visit this past weekend I broke out the Nigella Lawson, Nigella Express Cookbook, she gave me for Christmas last year. I whipped up some Red Pepper Hummus last night for our homemade happy hour this evening before we go out to dinner. My changes to the ingredients are in orange and the directions are in my own words. I will be serving carrot sticks, cucumber slices, and pita chips alongside the Hummus.

Ingredients
12-ounce jar roasted red peppers (Italian style with whole garlic)
14-ounce can chickpeas/garbanzo beans
1 teaspoon paprika (omitted)
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons cream cheese (fat-free)
1 teaspoon lime juice (omitted)
Salt (omitted)

Directions
Drain the red peppers (remove the garlic) and chickpeas. Make sure to rinse the chickpeas thoroughly - the liquid they soak in can make you gassy!

Put the chickpeas in the food processor and process until chunky. Add 1 tablespoon of olive oil and process until smooth. Add the roasted red peppers and another tablespoon of oil. Process until the mixture is red. Add the cream cheese and process until smooth.

Put the hummus in an airtight container and chill for 30 minutes (or overnight like me). Serve with vegetable crudite, pita chips, triscuits, pretzals, or whatever you like!

Spinach Tomato Quiche

2010-03-03T07:19:00.000-08:00

I whipped up this bad boy for my Mom and Cousin's visit this past weekend and the whole quiche was devoured in record time (between four people of course). I must warn you that it takes a long time to cook - so if you have hungry guests you might want to start it before they can wake up and you can hear their tummies rumbling!

Ingredients
1 sheet of puff pastry - thawed and rolled out
1 box frozen spinach - thawed and squeezed of excess water
1/2 can Italian diced tomatoes - drained
8oz shredded Italian blend cheeses
4 eggs
1 cup milk
1 tablespoon parmesan cheese
salt and pepper to taste

Directions
1. Preheat oven to 375 degrees F. Place the rolled out pastry sheet in a 9-inch pie plate that has been coated with non-stick spray.
2. In a medium bowl, mix together the spinach, tomatoes, and cheese. Spoon mixture into the pie plate and spread evenly.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4.Bake in preheated oven for 50 minutes. Sprinkle top with parmesan cheese, and bake an additional 10 minutes, until set in center. Allow to stand 10 minutes before serving.

Mrs. Bear's Chocolate Chip Banana Bread

2010-03-02T07:56:00.000-08:00

After browsing over atleast 15 different banana bread recipes,
I concocted my own and added chocolate chips.
This recipe makes 2 small loaves of Chocolate Chip Banana Bread that is TDF (to-die-for).

Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar
2 eggs
1/2 cup oil
2 cups bananas, mashed
1 1/2 teaspoon vanilla extract
1/2 cup chocolate chips
2 loaf pans

Directions
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and bubbly.

Drizzle in oil. Whisk until mixed thoroughly.

Add mashed bananas and vanilla. Whisk until thick. Fold in dry ingredients and chocolate chips.

Pour the batter evenly between two greased loaf pans. Bake for about 45 minutes to 1 hour. (Insert a toothpick into the center of the loaf to make sure it is cooked all the way through the middle before removing).

Eggless Apple Choco-Raisin Oatmeal Cookies

2010-02-26T08:02:00.000-08:00

Little T (the boy I nanny) and I decided to bake some cookies on this Fun Friday. We didn't have any eggs so I did some research on egg-less cookies. I found this recipe on http://www.eggless.com/. We added chocolate chips and a little less raisins than the recipe called for - so I renamed it:

Eggless Apple Choco-Raisin Oatmeal Cookies

(Sorry the pic is so blurry - my iphone is being a brat)

1/4 cup brown sugar
1/4 cup sugar
3/4 cup unsweetened applesauce, canned or fresh
1 cup sifted plain/all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup rolled oats
1/4 cup seedless raisins

1/4 cup chocolate chips
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Preheat the oven to 375°F

Stir the sugars into the applesauce. Sift together the flour, baking power, salt and spices. Stir in to the applesauce misture. Add the oats, choco chips, and raisins. Mix well.

Drop by tablespoonfuls onto lightly greased cookie sheet. Bake for about 11 minutes. Cool on a wire rack. Makes about 15 cookies.

NOTE: They definitley have a weird texture - probably because of the lack of butter and eggs (a.k.a. fat), but I would recommend these cookies for anyone with lactose problems - or as a healthy treat for the kiddies!

Grown-Up Grilled Cheese

2010-02-24T13:19:00.000-08:00

Cooking Light is one of my favorite magazines and I always find recipes that I want to try and alter a little more to my liking. I have yet to experiment with this recipe but I will surely document my final product =0)

Grown-Up Grilled Cheese
(Yield: four servings - one sandwich)

Ingredients
Cooking spray
1 cup vertically sliced red onion
1 large garlic clove, minced
1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
2 cups fresh spinach leaves
8 (1/4-inch-thick) slices tomato
6 slices center-cut bacon, cooked

Preparation
1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.
2. Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.
3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.

Nutritional Information
Calories:376
Fat:11g (sat 5.3g,mono 4.8g,poly 0.6g)
Protein:20.2g
Carbohydrate:50.3g
Fiber:3.3g
Cholesterol:24mg
Iron:2.9mg
Sodium:876mg
Calcium:308mg

Paula Deen's Cheese Noodles

2010-02-24T10:47:00.000-08:00

1 cup cottage cheese
1 cup sour cream
One 6-ounce package egg noodles, cooked and drained
2 tablespoons grated onion
1 teaspoon Worchestershire sauce
1/2-3/4 teaspoons garlic salt
1/2 cup grated Parmesan cheese
Plus: 1 cup steamed broccoli, 2 pieces leftover cooked chicken breast (olive oil, salt, pepper, parsley), 1/2 cup shredded mozzarella cheese

Stir together the cottage cheese, broccoli, chicken, and sour cream, and add this to the cooked noodles. Add the onion, Worchestershire sauce, and garlic salt to taste, and place in a greased casserole. Sprinkle the Parmesan over the casserole and bake at 350 degrees for 45 minutes.

Orzo and Three Cheese "Risotto"

2010-02-24T06:57:00.000-08:00

from Vegetarian Dinner in Minutes by Linda Gassenheimer

I haven't made this yet but it is on my list of "Must Try Soon"...I included my probable changes
and additions to the recipe =0)
(source)

4 cups vegetable broth
1 teaspoon saffron strands (prob won't include this)
1/2 medium red onion, diced (prob will use white onion)
4 oz crumbled feta cheese (sundried tomato)
2 cups uncooked orzo
1/2 cup nonfat ricotta cheese
1/4 cup skim milk
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon cayenne pepper
Salt and Pepper to taste
Parsley

1. Bring broth and saffron to a boil in a large nonstick saucepan. Add onion, feta cheese, and orzo. Return to a boil and cook, uncovered, 5 minutes, sirring occasionally.
2. Meanwhile, in a medium-sized bowl, mix ricotta cheese, milk, Parmesan cheese, and cayenne together.
3. Test orzo to make sure it is cooked thoroughly and cook another minute or two if necessary. Stir in the ricotta mixture and adjust with seasoning (salt and pepper) to taste.

Tip: Orzo tends to stick to the bottom of the pan. Use a nonstick pan, or scrape the bottom several times while cooking.

Pillsbury Bacon Cheese Pull-Aparts

2010-02-23T06:36:00.000-08:00

Ingredients
2 eggs
4 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
4 pieces cooked bacon - crumbled
8 oz. shredded Cheddar cheese
Salt & Pepper

Directions
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat eggs, salt, pepper, and milk with wire whisk until smooth.
2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon and cheese. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

I modified this recipe by adding more egg and milk, omitting onion, and adding salt and pepper. Mr. Bear's coworkers said that these little breakfast snacks were to die for and I will surely be making them again for their next in office breakfast!

Original Recipe found here.

Quick Post for Sausage, Pepper, Broccoli Stuffed Crust Pizza

2010-02-23T06:31:00.000-08:00

Note: I included this recipe with 2 others in one blog post so I'd thought I would post it alone so it would be easier to follow.

*Pre-made Pizza Dough (I always use Trader Joe's white pizza dough)
*8-9 mozzarella sticks (string cheese)
*1/2 cup pizza sauce (we like Sweet onion & garlic Ragu)
*1 1/2 cups shredded Mozzarella cheese
*1 green pepper - sliced into small slivers
*3 Spicy Italian Sausages
*1/2 cup black olives
*1/2 cup broccoli - rinsed and chopped into small pieces
*Extra Virgin Olive Oil
*Flour
*Pizza Stone - or cookie sheet

1. Take the pizza dough out of its packaging, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.
2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.
3. In a medium skillet over med-low heat, coat the bottom with olive oil. Remove the casings from the sausage and add to the skillet. Crumble it as it cooks for 10-15 minutes or until no longer pink.
4. When the dough has risen, sprinkle some flour over the top of the dough ball and onto the counter top. Make sure that you use a well-floured surface that is large enough to roll out your dough to the size of your pizza stone or cookie sheet. Use a well floured rolling pin to flatten your dough to a shape that is a little larger than the pizza stone you are using.
5. Carefully transfer your dough onto its baking stone - make sure that there is about an inch of dough draping over the side of the stone. Place mozzarella sticks along the edge of the stone, all the way around, and fold dough over the stick. Pinch dough to make sure the cheese is sealed in. Bake for 5 minutes.
6. Assemble the pizza - spread the sauce around, sprinkle the sausage, peppers, olives, and broccoli on top of the sauce, cover with cheese. Bake for 30-40 minutes. ENJOY!!

Broccoli Ricotta Pizza

2010-02-22T11:59:00.001-08:00

Are you getting sick of me talking about pizza all the time?

Hope not because I have another recipe!!!!

Trader Joe's Garlic Herb Dough

8 oz Ricotta Cheese

1 large tomato - thinly sliced

1 cup frozen broccoli - cooked in microwave

8 oz mozzarella

1 cup black olives

2 tsp dried basil

1 tsp garlic salt
Nonstick aluminum foil

1. Take the pizza dough out of its packaging, put some flour on your hands, sprinkle some flour on the dough, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.
2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.
3. After the dough has risen place it on a flour surface. Using a well floured rolling pin, roll the dough out so it is a little bit larger than your pizza stone. Transfer it to the stone and fold over the egdes to make a crust. Drizzle olive oil over the dough and bake for 10 minutes.
4. Remove the pizza from the oven. Using a spatula, spread the ricotta cheese over the dough, making a thin layer. Add the broccoli first, then the olives, and finally the tomatoes. Season with dried basil and garlic salt. Sprinkle half of the cheese over the top of the pizza and bake for 15 minutes.
5. Carefully add the rest of the mozzarella to the top pizza. Use a piece of non-stick aluminum foil to cover the pizza so that the cheese does not start to burn. If you do not have non-stick, spray the size that will cover the pizza with non-stick cooking spray. Bake for another 15 minutes. Remove and allow to cool for 5 minutes uncovered and then enjoy!

Apple Bread

2010-02-18T09:04:00.000-08:00

Recipe from Better Homes and Gardens Breast Cancer Awareness Cookbook 2007

Apple Bread

1 1/4 cups all purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp nutmeg

1 1/2 c peeled, shredded apple (roughly one apple)

1 egg, beaten

1 c sugar

1/4 c baking oil

1. Grease the bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan, set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of the flour mixture, set aside.

2. In another medium bowl combin egg, sugar, apple, and oil. Add apple mixture all at once to the well in the center of the flour mixture. Stir just until moistened (batter should be lumpy). Spread into prepared pan.

3. Bake in a 350 degree oven for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

My husband and I were so surprised at how easy and tasty this bread is! I drizzled a little bit of caramel sauce from a packet I had leftover after bringing the boys I nanny to McDonalds. I also sampled a few pieces slathered with a thin layer of Trader Joe's Pumkin Butter or Peanut Butter. Both shmears were pretty tasty - but the bread is really the best when eaten by itself!

Pizza Party

2010-02-16T06:38:00.001-08:00

So we didn't end up having a three course meal due to some unexpected events I cannot discuss. We did however enjoy THREE amazing pizzas on Valentine's Day. I spent a few hours making my signature Chicken Pesto Pizza, a Four Cheese Spinach Pizza, and .... are you ready for this... a STUFFED CRUST PIZZA!!!

First up: CHICKEN PESTO PIZZA

*Pre-made Pizza Dough (I always use Trader Joe's white pizza dough)

*Homemade Basil Pesto

*Pesto Marinated Chicken Breast - boneless skinless from Trader Joe's

(you can always use plain chicken breast- seasoned with salt, pepper, basil, and garlic salt)

*1 cup shredded Fontina cheese

*1 cup shredded Mozzarella cheese

*Extra Virgin Olive Oil

*1/2 cup black pitted olives (sliced)

*1/2 diced Vidalia Onion (Optional, cooked with the chicken)

*Flour

*Pizza Stone - or cookie sheet

1. Take the pizza dough out of its packaging, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.

2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.

2. While the dough is rising, you can cook your chicken in a skillet over medium heat. After the pan is heated, coat the bottom of the skillet with olive oil. If you are using the onions, you can add them now and cook until they are soft. Add the chicken.

3. As the chicken begins to cook I start to cut it up, right in the skillet, into bite sized pieces. (I hate cutting raw chicken so I always wait until the outside is tough and white.) Once I do the cut test to see the inside of the chicken is no longer pink, I take it off of the burner and allow it to cool in a covered bowl.

4. When the dough has risen, sprinkle some flour over the top of the dough ball and onto the counter top. Make sure that you use a well-floured surface that is large enough to roll out your dough to the size of your pizza stone or cookie sheet. Use a well floured rolling pin to flatten your dough in the necessary shape.

5. Carefully transfer your dough onto its baking sheet and roll the edges up so you have a nice crust. Spoon on the basil pesto. This is another time when you can use as much or as little as you wish. If you go with a little bit of pesto, make sure to add some olive oil, so the pizza remains moist.

6. Bake your pizza for 5-10 min so that the crust begins to form.

7. Remove the pizza and immediately add the toppings in this order: chicken, olives, cheese.

6. Put your pizza in the oven and cook for 30 minutes. If you have never made pizza in your oven I recommend that you constantly check on it to make sure nothing is burning.

Second: Four Cheese Spinach Pizza

*Pre-made Pizza Dough (I always use Trader Joe's white pizza dough)

*Extra Virgin Olive Oil

*1/2 cup shredded Fontina cheese

*1 cup shredded Mozzarella cheese

*1 cup low-fat Ricotta cheese

*1/2 cup shredded Asiago cheese

*1 cup rinsed fresh spinach

*Salt & Pepper

*Garlic Salt

*Flour

*Pizza Stone - or cookie sheet

1. Take the pizza dough out of its packaging, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.

2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.

4. Carefully transfer your dough onto its baking sheet and roll the edges up so you have a nice crust. Bake for 5-10 minutes.

5. Place the spinach in a bowl and coat with olive oil. Sprinkle 1/4 teaspoon each of salt, pepper, and garlic salt.

6. Drizzle a capful of olive oil onto the pizza dough and spread with a spatula. Drop the ricotta cheese around the dough - it does not need to be spread. Add the spinach. Add the other cheeses.

7. Bake for 25-30 minutes or until the cheese is bubbly.

Finale: Sausage, Pepper, Broccoli Stuffed Crust Pizza

*Pre-made Pizza Dough (I always use Trader Joe's white pizza dough)

*8-9 mozzarella sticks (string cheese)

*1/2 cup pizza sauce (we like Sweet onion & garlic Ragu)

*1 1/2 cups shredded Mozzarella cheese

*1 green pepper - sliced into small slivers

*3 Spicy Italian Sausages

*1/2 cup black olives

*1/2 cup broccoli - rinsed and chopped into small pieces

*Extra Virgin Olive Oil

*Flour

*Pizza Stone - or cookie sheet

1. Take the pizza dough out of its packaging, form it into a big ball, put it on a floured surface, and walk away. The dough needs to rest for atleast an hour.

2. Preheat your oven for 500 degrees F. The best pizza is cooked in a HOT oven.

3. In a medium skillet over med-low heat, coat the bottom with olive oil. Remove the casings from the sausage and add to the skillet. Crumble it as it cooks for 10-15 minutes or until no longer pink.

5. Carefully transfer your dough onto its baking stone - make sure that there is about an inch of dough draping over the side of the stone. Place mozzarella sticks along the edge of the stone, all the way around, and fold dough over the stick. Pinch dough to make sure the cheese is sealed in. Bake for 5 minutes.

6. Assemble the pizza - spread the sauce around, sprinkle the sausage, peppers, olives, and broccoli on top of the sauce, cover with cheese. Bake for 30-40 minutes. ENJOY!!

Valentine's Day Menu...Ideas??

2010-02-12T06:37:00.001-08:00

This will be our first Valentine's Day as a married couple - and our sixth V-Day together. We've always gone out to dinner to celebrate, but restaurants are usually crowded and service is never up to par. This year I thought that maybe we could start a new tradition as newlyweds - cooking a meal together at home. We'll put on Frank Sinatra (a tradition since the beginning), light some candles, dress in nice clothing, and enjoy one another while we eat, instead of overhearing the convos of the couples around us.

I'd like to make something that I have never tried on my own before, so I have been browsing websites and cookbooks for the last few weeks. I have yet to finalize our menu (mainly b/c I can't decide what to make), but here are some of my ideas - most of the recipes are from the Food Network website.

Appetizers
Crab stuffed mushrooms
Artichoke Pesto on Ciabatta
Crab Cakes with Lemon-Dill Sauce

Salads
Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette
Grilled Romaine w/ Blue Cheese Bacon Vinaigrette
Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette

Main Course Options

Goat-Cheese Ravioli w/ Parsley Sauce - Martha Stewart
Spaghetti with Pinot Grigio and Seafood

Scallops Bonne Femme and Spinach w/ Crispy Proscuitto

Dessert

Grandmother Paula's Red Velvet Cake

Strawberries, Bananas, Marshmallows w/ Classic Chocolate Fondue

If you are staying in for Valentine's Day with a loved one, or even a friend, what will you be cooking in your kitchen??

Risotto al Funghi

2010-02-11T10:40:00.000-08:00

from The North End Italian Cookbook by Marguerite DiMino Buonopane

"Risotto requires a little more effort than most of my recipes, but it makes a wonderful meal in itself or a side dish to accompany any meats or fishes. This risotto recipe is richer than most."

3 tablespoons finely chopped onion
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped celery
salt and freshly ground pepper to taste
10 ounces fresh mushrooms, thinly sliced
1 cup milk
1 1/2 cups Italian Arborio rice
4 tablespoons cream
2 14 1/2 oz. cans chicken broth, heated in a saucepan
1 tablespoon butter
1 cup grated Parmesan cheese

1. In a deep saucepan, over medium high heat, saute the onion and garlic in oil.
2. Add the parsley, celery, salt and pepper.
3. Discard the garlic when it becomes pale brown.
4. After about 5 minutes, add the mushrooms and cook over low heat. Stir frequently and add the milk to keep the mushrooms tender.
5. Add rice and cream.
6. Cook the rice by adding the hot chicken broth, a ladelful at a time. Stir constantly and add more broth to rice mixture as liquid evaporates. Watch carefully to prevent rice from burning.
7. When rice is cooked (approximately 25 minutes), add the butter and cheese. Serve immediately.

Arugula White Pizza

2010-02-05T13:12:00.000-08:00

Making homemade pizza is one of my most favorite things to do for Mr. Bear and myself. His favorite is my chicken pesto pizza and my favorite is... well, I am still searching for the perfect pie. One pizza that I really enjoyed creating was a White Arugula Pizza - inspired by Ina Garten's white pie I saw her make awhile back on the Food Network. For some reason I love eating pizza with greens on the side, or in this case, right on top.

Ingredients
1 roll Pizza Dough (Trader Joe's)
1 container Ricotta Cheese
1 container Basil Pesto (Trader Joe's)
Olive Oil
Flour
16 oz shredded Mozzarella
1 bag Arugula - rinsed
Ken's Balsamic & Onion marinade (or any balsamic bottle dressing)

Directions
1. Allow the pizza dough to rise...take it out of the bag, put it in a deep bowl, drizzle some olive oil over it so it stays moist, and then leave it alone for 30-40 minutes.
2. Preheat the oven to 450 degrees. When the dough has become big and bubbly - sprinkle some flour on your baking plate, your hands, and the dough. Then use your hands to form it into a flattened...well, whatever shape the dish is that you will be baking it on (either circular or rectanglular - I have both shape pizza stones).

NOTE: If you are using a pizza stone and it is brand new, make sure to sprinkle flour or cornmeal on the stone before baking. If you are using a cookie sheet, drizzle olive oil all over the sheet so that the dough does not stick while baking.
3. Carefully place the dough on the baking stone. Drizzle olive oil over the dough... then add one tablespoon of basil pesto. Use the back of the spoon to spread the pesto over the dough.
4. Spoon on some ricotta cheese... and spread it out with the back of the spoon so that there is a nice thin layer. (If you really love some ricotta, use as much as you'd like! I use the whole 8 oz.)
5. Sprinkle the pie with mozzarella cheese. Bake for 30 minutes.
6. Remove the pizza from the oven. While it is still hot, cover the pie with arugula - use a lot or a little depending on how much you like the spicy green leaf.
7. Drizzle the balsamic marinade over the top of the arugula. Cut yourself a BIG slice. Enjoy!!