Thursday, May 26, 2011

Flatbread Margarita Pizza

When the moon hits your eye. Like a big-a pizza pie. That's amore ...  That's exactly how I feel about the personal flat-bread pizzas I made the other night.  Fresh tomatoes, fresh mozzarella and fresh basil from the herb garden. Yum!

*1 package of mini flat-breads (fresh from your grocers bakery) *1 ripe tomato *calamata olives *olive oil *fresh basil, chopped *1 fresh garlic clove *fresh mozzarella

1. Preheat your oven to 425 degrees. Make sure you have an additional pan to catch the olive oil if you bake it directly on the rack. (Your kitchen will get awfully smoky if there are any oil drippings that have to burn off the bottom of the oven.)

2. Brush about a table spoon of olive oil around the flat-bread. Sprinkle on your minced garlic. Slice your fresh mozzarella thinly and arrange it evenly around the flat-bread. Next, slice and top with your tomatoes, olives and last but not least your fresh basil.

3. Salt and pop in the oven for about 10 minutes or until the edges brown and the cheese is melted. Serve immediately.

You can create this pizza with any topping of your choice. Don't like tomatoes? No problem. Try mushrooms and turkey bacon! The possibilities are endless.

It's almost Friday and Momorial Day weekend!  Summer is finally here. What are you bringing to your backyard barbeques this weekend? Lime Peel Jello shotsBuffalo Chicken Wontons?  What's your signature dish?

Monday, May 23, 2011

Cherry Apple Sugar Cone Crumble

This weekend we went to a gorgeous engagement party at a lake house in Virginia. The views of the dock at sunset were spectacular. I ate too much ceviche, drank too much cherimoya punch and ate way too many gummy bears on our hour long drive home.

I spent the next morning miserable on the couch with a cold washcloth on my forehead unable to do much but watch re-runs of Chopped on our DVR.  Good thing Nick was there to take care of me.  He made me pancakes!

When I felt better -- after I missed an entire beautiful Sunday --  I made him this Cherry Apple Sugar Cone Crumble. An adaptation of this Apple Berry Brown Betty in this months FoodNetwork Magazine .

*1 can cherry pie filling *2 Fuji apples *4 sugar cones (crushed) *1 teaspoon salt *1/2 cup brown sugar *1/3 cup sliced almonds *1 teaspoon cinnamon *1/2 teaspoon nutmeg *1 stick melted butter

The best part of this dessert was the hint of salt that came out with the brown sugar and crushed sugar cones.  It really elevated the flavor.  I like the tang of the cherries paired with the crunch of apples but you can use any kind of fruit filling you like.  Strawberries would be good too... 

1. (Pre heat oven to 350 degrees.) Peel and slice your Fuji apples into small cubes. In a large bowl mix the cherry filling and chopped apples.

2. In a separate large bowl toss your crushed sugar cones, brown sugar, sliced almonds, cinnamon and nutmeg (don’t underestimate the power of nutmeg, a little is enough).

3. Mix 5 tablespoons of melted butter into your sugar cone crumble.

4. Grease two ramekins with butter and fill each half way with your cherry, apple filling.

5. Pack your sugar cone crumble on top of the filling and then pour more filling on top of that.

6. Top your full ramekins with more sugar cone crumble and place in the oven for 30 minutes.  Serve right away.

Wednesday, May 18, 2011

Bacon Chocolate Chip Cookies

Yes, I really did it... I made bacon, chocolate chip cookies. Nick didn't really "get it," I explained to him it was kind of like dipping french fries in a Wendy's Frosty. You do that too right?

Since we have been together I have been trying to convince him that chocolate and salt go hand in hand. Chocolate covered pretzels,  salted caramel brownies, or if youre hardcore like me and my friend Ashley and Carly you enjoy Mo's Bacon Bars. These cookies were equally, if not more, delicious.

*1 egg *1 stick butter (room temp.) *1 box Krusteaz chocolate chunk cookie mix *8-10 slices of bacon
Makes about a dozen cookies or two dozen mini cookies

1. Preheat oven to 375 degrees.

2. Place two sheets of paper towel on a microwave safe plate. Place half of your bacon on top of the paper towel (absorbs the grease) then more paper towel on top of the bacon. Microwave for 5-6 minutes. Bacon must be crisp, not chewy. Repeat with remaining strips and set aside to cool.

3. Mix room temperature butter and egg until combined and then Krusteaz chocolate chunk cookie mix. Knead with hands if necessary.

4. Rough chop your bacon strips. I placed in my food processor for a quick tumble.

5. Mix bacon into cookie dough.

6. Roll about two table spoons (or one for smaller cookies) into balls, no need to make them perfect, and place them on an un greased cookie sheet. Bake for 12-15 minutes or until just golden around the edges. Cool before removing from the cookie sheet.

7. Eat one and then give them away immediately.

Sunday, May 15, 2011

Coconut French Toast with Grilled Pineapple

We had breakfast for dinner last night. I saw this recipe in my latest Cooking Light and had to try it.  My version uses regular organic white bread (I didn't think French bread would get that soft, soggy on the inside and crisp around the outside texture I love) and I couldn't leave out the maple syrup.

*1 cup light coconut milk *1/4 cup sugar *1/4 cup low fat milk *3 eggs *4 slices of bread *cooking spray *3 pineapple spears * maple syrup *powdered sugar

We stayed in a lot this weekend because poor Honey Bear had routine surgery on Friday (she got fixed).  It's been pretty difficult for her to sit still so she can heal properly.  We have been camping out on blankets and pillows in the living room with her because she can't jump on and off the bed.

She has the saddest eyes and has to wear an inflatable collar half the time to keep her from licking or biting at her wounds. I wish I could have given her some french toast to cheer her up. She has been settling for Pup-Peroni and Frosty Paws (doggie ice cream).

1. Preheat oven to 200 degrees.
2. Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 minutes on each side or until well marked. Chop pineapple and set aside to place on top of french toast. 
3. Combine coconut milk, sugar, fat-free milk, and eggs in a large bowl and whisk until combined. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.
4. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 2 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place the first batch on warm baking sheet in oven while you cook the second batch.
5. Top with a few sprinkles of powdered sugar and drizzled maple syrup.

Friday, May 13, 2011

Classic Poached Egg with Asparagus

If it's not to much to ask -- I know I just requested that you put mayonnaise on corn -- you should really try a poached egg on top of asparagus. They are a match made in foodie heaven.

*1 egg * asparagus *1 tablespoon apple cider vinegar *salt and pepper *fresh parmesan cheese *olive oil 

Speaking of poached eggs, why have I been frying eggs my whole life when they are just as delish without the  extra calories? I think I was afraid of the process, but I followed Jenna's instructions on Eat, Live, Run and it was a snap. This whole dish took about 10 minutes.


1. Snap off the tough ends of the asparagus with your hands (bend the stalk and it will snap on its on where it needs to) and cook in boiling salted water for 4 to 5 minutes depending on the thickness of the stalks.
2. Remove from heat, and drain. Toss with olive oil and salt and pepper to taste. Place on plate.

Poaching an Egg

1.  Crack an egg in a small bowl and put aside.
2. Boil a pot of water. When boiling add the table spoon of vinegar and a pinch of salt.
3. Carefully pour egg from bowl into boiling water. It will look strange, don't worry, you did it right. Cover the pot and set a timer for 3 minutes. Exactly.
4. After 3 minutes, using a slotted spoon, remove your egg and place on top of the seasoned asparagus. Sprinkle on fresh parmesan shavings and salt and pepper. 

Serve right away. 

Wednesday, May 11, 2011

Mexican Corn on the Cob

Last night I heard some one say, "too much of a good thing, is a good thing" and that's exactly how I feel about taking fresh, juicy corn on the cob and spreading salty, creamy, spicy goodness all over it. 

*Corn *Grated cojita or Parmesan cheese *1 table spoon butter *1 table spoon lite mayonnaise *Red cheyenne pepper *1 lime  

Totally simple but totally worthy of a blog post.  It's flavors rival the best cheese popcorn you've ever had only fresher and bolder.  You have to try it.  (watch Tyler Florence rave/drool about this dish here)

1. Place the corn in boiling water for about 10 minutes. Remove from heat.

2. When it's cool enough to handle spread butter all over the corn and then the mayonnaise  (using a basting brush works best).

3. Sprinkle cheese on the corn next then a pinch or two -- or three -- of cheyenne pepper.  (Don't under estimate the power of cheyenne,  I made mine a little TOO spicy)

4. Finish with a squeeze of lime and enjoy!

Monday, May 9, 2011

Fancy Pink Lemonade Jello Shots

Like my cake pops, my fancy jello shots are no stranger to this blog.  (Check out my Blood Orange, and Watermelon Jello Shots)  They have been so popular and they are so much fun that I had to try a different flavor/color variation for our Southern themed Gold Cup tailgate.  Meet the pink lemonade jello shot.

10 lemons, *one box watermelon (or any kind of pink color) jello * 1 cup vodka  *1 cup boiling water - 10 lemons makes 40 jello shots -

The step by step recipe for these awesome adult treats are posted here (with photos) in my watermelon version.

Tips: I've learned so far that you must buy "Jello" brand jello or the shots are way too strong. Also I prefer the flavor that oranges or lemons lend to jello over the bitter taste of limes, but the combinations are endless!

In addition to our jello shots we had collard greens, blueberry corn muffins, pimento cheese dip, a feta and green apple salad, brown sugar and pecan cookies, deli sandwiches, a cheese and crackers spread, and more.

Gold Cup was so much fun that we already have our outfits and menu planned out for next year. Photo credits to Maggie Mae's fiance Ben, who did a great job making all of us look amazing.

For featuring on your website please make sure to contact

Thursday, May 5, 2011

Pineapple White Chocolate Cake Pops

Cake pops, Cake pops, Cake pops.  I just can't stop making you.

 *1 Box Pineapple Cake Mix *3 Large Eggs *1/3 Cup Canola Oil *1 1/3 Cups Water *5 Large Table Spoons Butter Cream Frosting *1 Bag White Chocolate Candy Melts *Lolly Pop sticks (Wilton makes them)

Now if only Starbucks would have invested in  my cake pops  I would be set for life...

I'd stay at home with the Honey Bear and make different variations of cake pops all day long.

recipe here. And my tips here

Wednesday, May 4, 2011

Weddings Always Make Me Cry

I've been slightly obsessed with the show "My Fair Wedding" on WE  lately. Nick teases me for watching and I think it might even scare him a little ;)

Even better than "My Fair Wedding" are these amazing HD videos from Joe Simon that Ericka at The Sweet Life introduced me to years ago. Joe has won several awards for cinematography and live event films. It's almost hard to believe these are real couples. Don't get your hopes up though ladies, unless you can afford up to $10,000 for your wedding video.

Take a mid day yogurt break, grab some tissues and enjoy! (P.S. I think they take some time to load but it's worth it.)

Kate + James's Cayman Island Short Film from Joe Simon Films on Vimeo.

Watch more here

Tuesday, May 3, 2011

Derby Cocktails: Bloody Mary

The Kentucky Derby is this Saturday -- but we will be attending the Virginia Gold Cup race. It's  much closer to home.

The race only lasts two minutes, but the event lasts all day and it's all about traditions. Big hats, pretty dresses, pastels, plaid, and good tailgating food!

Jenny over at Savory Style helped us come up with our Southern theme for the tailgate. I am making several jugs of bloody mary's (my favorite) and corn muffins.

*2 shots of Absolute vodka *1 cup V8 vegetable juice *1 teaspoon horseradish *2 shakes of Worcestershire sauce *1 teaspoon lemon juice  *1 teaspoon Tabasco (if you like it hot!) *salt *Old Bay seasoning *1  celery stalk
Makes 1 - 16 oz bloody mary

1. Use two similar size glasses, keep one empty and to the side. Pour your vodka and V8 into one glass.

2. Spoon in your horseradish, and two shakes of Worcestershire and teaspoon of lemon juice. Stir with a spoon and add a handful of ice cubes.

3. In a bowl or on a plate mix about 1/4 cups salt and 2 table spoons old bay seasoning into a circular mound. Wet the rim of your empty glass and then twist it around the salt and seasoning.

4. Carefully pour your bloody mary into the now salt rimmed glass. Garnish with a celery stalk (or lemon wedge.)

Honey so badly wants to come to the race. I really wish I could get her a mini derby hat with two holes cut out for her ears. I would walk her around on her pretty pink leash, she is certainly a Southern belle. After all we did rescue her from South Carolina! :)

The most traditional derby cocktail is the mint julep of course! Jenny is bringing that one. We will also have mimosas and sangria.

Sunday, May 1, 2011

Sunday Breakfast: Baked Eggs

For Sunday breakfast I make this delicious baked egg recipe.  You could get fancy and call it Eggs en Cocotte if you want.  It's super simple and has runny eggs and melted cheese,  two of my favorite things.

I used bacon, mozzarella cheese (the new kind from Kraft that has Philadelphia cream cheese in it), chives and french bread,  but you put anything you want in the ramekin. Mushroom, spinach, sausage, even french toast or pancakes (hmmm... I may have to try it again with pancakes!)

*2 slices of bacon,*2 eggs * 2 teaspoons heavy cream *butter *french bread *chives *your choice of cheese (grated)

1. Butter your ramekin, then place two small french bread slices on the bottom then chopped bacon slices on top of the bread.

2. Sprinkle your grated cheese on top of the bacon, then crack your two eggs on top.

3. Spoon a teaspoon of cream on top of each egg, salt and pepper the eggs, then sprinkle some more cheese. 

4. Place the ramekin in a baking pan, resting in 1 1/2 inch hot water at 350 degrees for 20-25 minutes (just so the egg sets, if you over cook the egg everything will be dry instead of runny, learned that one the hard way).

5. Carefully remove from oven and water bath, sprinkle with chives, and serve with more sliced french bread.

Don't be afraid to try this one, it really is as easy as it sounds. It's soft and cheesy, salty and eggy, everything that breakfast should be.
Related Posts Plugin for WordPress, Blogger...