COOK OUT LOUD

Wild Mushroom Frittata

2012-02-07T14:51:00.000-08:00

Serves 4
You'll Need: 7 large eggs, 1/4 cup 1% or 2% milk, pinch salt, pinch pepper, 1 Tbsp butter, 1 Tbsp olive oil (+1 Tbsp if needed), 1/4 small white onion (chopped), 1-2 cloves garlic (finely diced), 1/4 Tbsp flour, 2 cups mushrooms (use a mixture of fresh varieties), 1 cup shredded Gruyere or Swiss cheese. Optional: 1-2 Tbsp fresh herbs (thinly sliced for garnish)

How to Prepare: Preheat your oven to 350 degrees F. In medium glass bowl, whisk eggs, milk, salt and pepper. Heat oil and butter in a 12-14" oven safe saute pan over medium high heat. Add onions and garlic and stir well (until onions are translucent). Stir in the flour, until it is well incorporated, and cooked through. Add mushrooms to saute pan and stir for 1-2 minutes, until mushrooms are wilted a bit. If needed, add an additional 1 Tbsp olive oil. Pour egg mixture evenly over mushrooms in saute pan and let sit for 2 minutes. Tilt saute pan and with rubber spatula, lift edge of eggs upward on opposite side of pan (so runny part of eggs fills exposed part of pan). Repeat on each side. Place pan in oven for 8-10 minutes until edges are just slightly browned and middle is set. Remove from oven and let cool for a few minutes. Use oven mit when handling pan handle if still hot. With spatula lift under egg mixture and slide onto cutting board or serving plate. Using a knife or pizza cutter, cut 4-8 wedges. Enjoy!

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Mushroom, Blue Cheese Burgers

2012-01-11T08:59:00.000-08:00

Serves 6
Burger Ingredients: 1.5 pounds of lean ground beef, 1/2 cup bread crumbs, 3 Tbsp olive oil, 1 egg, 1/2 cup light parmesan cheese, 3/4 Tbsp crushed garlic, 1/2 tsp salt, 1/4 tsp black pepper
For the Garnish: 1 cup chives (left whole, ends trimmed off), Dani's Blue Cheese Sauce, 6 large croissants (halved)

How to Prepare the Burgers: Mix all the burger ingredients together with your hands in a medium bowl. With edge of your hand, score meat into 6 evenly sized burgers (shape burgers into round disk shapes). Spray grill with a non stick olive oil spray. Pre-heat inside or outside grill (med-high heat). Place burgers on grill for 5-7 minutes on each side (depending on how well done you like it). Place burgers between the croissants. Garnish burgers with Dani's blue cheese, mushroom sauce, and chives. If you are watching your calories, enjoy burgers without a bun. Or, you can serve as an open faced sandwich using half a croissant or atop a piece of wheat toast. Enjoy!
Dani's blue cheese, mushroom Sauce Ingredients: 1/4 white onion (thinly diced), 8 oz crimini mushrooms (quartered), 8 Tbsp butter, 1 Tbsp flour, 1/2 cup dry white wine, pinch of salt and pepper, 6 oz soft Blue vein cheese (crumbled), 2 Tbsp blue cheese dressing
How to Prepare the Sauce: In saute pan on medium heat combine onions, mushrooms, 4Tbsp butter, salt and pepper and saute, while stirring occasionally for 3-4 minutes. On side of pan add flour with additional 4 Tbsp butter and blend together well, to make a roux. Incorporate roux into rest of mixture. Whisk in wine, blue cheese and blue cheese dressing until incorporated well. Let cook for an additional 4-5 minutes on low-medium heat (stirring occasionally) until sauce is reduced down a bit (slightly more viscous). Pour sauce over burgers. Garnish with chives. Enjoy!

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Delicious Cheese Souffle with Champagne

2011-12-31T11:50:00.000-08:00

Today is New Year's Eve. I decided to make a delicious mozzarella souffle with a kick, for breakfast! My husband is Italian... so I wanted to spice up the souffle with a little bit of an Italian flair.

I lined the bottom of my souffle dish with a thin layer of capocollo and prosciutto meat. I added a pinch of nutmeg to the souffle mixture. It tasted delicious. You can also use a mixture of Italian cheeses (combine parmesan, romano, provolone and/or mozzarella). We are trying to cut down on salt, so we just used all mozzarella in ours (the entire 3/4 cup of cheese was shredded mozzarella). You can check out some of my souffle recipes on this site: Low Calorie Mozzarella Souffle or my Prosciutto, Dubliner, Romano Souffle.

Key tips for a successful souffle:
1) Have all of your ingredients measured out and ready before you start cooking. This will allow you to combine everything efficiently for the best souffle possible.
2) Use room temperature eggs. 3) Temper the egg yolks into the milk/butter/flour mixture to avoid scrambling. 4) Don't over beat your egg whites (once they resemble stiff peaks, stop mixing). 5) Mix/whisk in the first 1/3 of the egg whites into the egg yolk/cheese/flour and milk mixture with a whisk. Fold in the remaining 2/3 of the egg whites lightly with a spatula. You want the souffle to be light and fluffy! 6) Serve and enjoy right away. Once the souffle is removed from the oven it will have risen beautifully. If you wait too long to eat it... it could start to droop. Enjoy!

Remember to keep it creative in the kitchen! Try new things... even if they are out of your comfort zone. You won't regret it!

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Luscious Lemon Cupcakes

2011-12-18T10:31:00.000-08:00

Do you like cupcakes? You will love my recipe for luscious lemon cupcakes! I was invited to join some women for a supper club recently. I decided to bring these yummy cupcakes for dessert. They were a hit with the adults and with the kids too! You can find the recipe here at the link for my luscious lemon cake (you'll see the modified baking time for the cupcake version, in the recipe).

I added the sour candies to the top of these cupcakes. You can add a twist of lemon peel, or any candies that you like. Have fun with it, get creative and remember to "Cook Out Loud"!

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collard, cabbage soup (lamb optional)

2011-11-15T11:18:00.000-08:00

Serves 4 Meals (8 appetizers)
You'll need: 4 Organic Carrots (loosely chopped), 1 Yellow Squash (loosely chopped), 4 Green Onions (diced), 1/2 white onion (thinly sliced), 1 Tbsp diced garlic, 2 Tbsp butter and 2 Tbsp Olive Oil (see other ingredients to add at 30 minute mark)

How to make: Saute ingredients above, in a Dutch oven, on med heat for 10 minutes.
Add the following additional ingredients to the Dutch oven: 4 cups beef broth (or use veggy or chicken broth), 4 cups water, 1 cup dry white wine, 1/3 head of green cabbage (chopped), 2 cups green collards (chopped), 8 button or crimini mushrooms (quartered), 3 sage leaves (finely diced), 1 tsp salt and 1 tsp pepper, 1/2 tsp ground cumin, 1/2 tsp ground coriander How to make: Reduce heat to low for 60 minutes, and cook with lid on. Stir every 20 minutes. If you want: Cook 1/2 pound of ground lamb in saute pan w/ 2 Tbsp olive oil for 4-5 minutes. Drain meat. Add meat to Dutch oven.
At 30 minute mark, add these additional ingredients:
1/3 cup of uncooked couscous, 1/4 cup pine nuts, 1/2 cup shredded parmesan cheese.
Spoon soup into serving bowls and sprinkle w/ additional parmesan cheese. Serve with thick bread slices.

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Light Antipasto Platter (for lunch, dinner or appetizer)

2011-10-25T12:28:00.000-07:00

We enjoyed a light and fresh antipasto dinner recently. I sliced up some fresh produce, fresh bread and delicious cheese; heated up some meatballs and garnished my platter with fresh watercress. We accompanied the antipasto platter with a couple of delicious wild greens and arugula salads, with freshly baked croutons, lemon juice and olive oil.

I picked up some of the great food treats at some of my favorite local spots in San Diego, and incorporated them into my antipasto platter. I purchased some great cheese at Venissimo in Mission Hills (http://www.venissimo.com/). I bought a loaf of delicious fig and anise bread at Bread and Cie in Hillcrest (http://breadandciecatering.com/). I purchased some fresh produce at Chino Farms in Rancho Santa Fe. This is the easiest meal or appetizer! Something to consider if you have last minute guests over. Remember to keep it creative in the kitchen... and always "Cook Out Loud". Cheers ~ Danielle!

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Proscuitto Fillet Mignon with Dubliner Sauce

2011-09-26T18:31:00.000-07:00

Serves 4
You'll need: 4 four ounce fillet mignon steaks (round or oval are great, about 1" thick), 4 thin pieces of prosciutto (approx 6" long; 1 piece per fillet), 4 Tbsp of Kerrygold Pure Irish butter (1 Tbsp per fillet), 1/2 tsp salt, 1/2 tsp pepper, 1 serving of Dani's pinot Grigio-Dubliner cheese sauce*, 2 Tbsp fresh basil (thinly cut into confetti strips, for garnish), 1/2 tsp black sesame seeds (split amongst all 4 steaks for garnish on sauce).

To prepare: Salt and pepper each side of the 4 steak fillets. Wrap outter edge of each fillet with a piece of priscuitto (use toothpicks to adhere proscuitto to steak if needed). Place 1 Tbsp of butter on each fillet. Place fillets about 4" apart on a broiler safe baking sheet. Place in broiler for 7-8 min (flip at half way mark). Remove from broiler and let rest for a few minutes. Note, if you like yours more well done, add a few minutes to baking time. Remove toothpicks and place on serving plates. Pour Dubliner cheese sauce over fillets and sprinkle tops with basil and sesame seeds. Serve with a nice glass of Bordeaux.
Dani's Pinot Grigio-Dubliner cheese sauce: 1/2 tsp crushed garlic, 1 Tbsp Kerrygold Pure Irish Butter, 1/4 cup cream cheese (room temp), 1/4 cup Dubliner cheese (grated), 1/8 cup pinot grigio, 1/8 cup beef broth, pinch of grated nutmeg, pinch of black pepper. To prepare: Saute garlic and butter on med low heat for a couple minutes. Stir in cream cheese and dubliner cheese; stirring constantly for a few minutes (until they melt together). Add pinot grigio, beef broth, nutmeg and pepper and stir occasionally for about 5 minutes on med-low heat. Reduce to simmer for up to another 5-10 min, stirring occasionally, or pour over fillets immediately.

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Maple Carr-app-ato

2011-09-18T13:37:00.000-07:00

Serves 4 (as a side dish)
You'll Need: 2 Tbsp extra virgin olive oil, 3 large carrots (thinly sliced lengthwise), 5 medium red potatoes (halved, thinly sliced lengthwise), 1 gala apple (halved, cored, peeled, thinly sliced), 3 Tbsp pure maple syrup, pinch of nutmeg (freshly grated), 2 Tbsp unsalted butter, salt and pepper (to your desired seasoning).

How to Prepare: Heat olive oil in saute pan. Add carrots, potatoes and apple and stir so everything gets exposed to the heat (for a few minutes). Add the maple, nutmeg and butter and continue to saute on medium heat for an additional 10 minutes (stirring every couple minutes). Preheat oven to 350 degrees F. Place oven safe saute pan in the oven (or transfer food to an oven safe baking sheet) for 10-15 minutes. Remove from oven and mix the ingredients up. Return to oven for an additional 10-15 minutes until all is fork tender. Remove from oven and season with salt and pepper (use the quantity that your taste buds dictate). Enjoy as a side dish to a large roast, chicken or fish. I like to pair this with meatloaf because the sweet sauce on the meatloaf pairs nicely with the subtle sweetness of this side dish.

Note, I wash my produce well, and leave the skins on my carrots and potatoes, as I like the rustic approach to my food. If you prefer them peeled, then please do so!

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Peach-Nana Muffins

2011-09-10T19:21:00.000-07:00

Makes 8 Large Muffins
Dry ingredients: 1/4 cup brown sugar, 3/4 cup white sugar, 2 cups all purpose flour, 1/2 tsp salt, 1/8 tsp nutmeg, 1/2 tsp baking soda, 1.5 tsp baking powder, 1/4 cup walnuts (lightly chopped) and Wet Ingredients: 1/2 cup fresh peaches (peeled and lightly chopped), 1.5 ripe bananas (mashed up), 1/4 cup fresh blackberries (halved), 2 tsp lavendar honey, 2 tsp Orange Zest, 1/4 cup dried cranberries, 4 ounces cream cheese (melt 40 sec in microwave), 2 eggs, 1/2 cup melted butter
How to prepare it: Mix all the dry ingredients in a bowl and stir together. Combine all of the wet ingredients together in a separate bowl and mix well. Fold dry ingredients into bowl w/ wet ingredients and mix well (but gently). Spray 8 ramekins w/ non stick butter spray. Pour batter into each ramekin filling it 3/4 of the way full. Evenly place the ramekins into a large casserole or cake baking dish. Fill dish with water so it reaches half the height of ramekins. Bake for 45 minutes on 350 degrees F. When done cooking, let cool for about 10-15 minutes. Serve while warm with butter or soft cream cheese. Or refrigerate lightly warm them for a treat later!
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Mediterranean Tilapia

2011-08-25T16:29:00.000-07:00

This is so EASY, QUICK and DELICIOUS!
Serves 4
You'll need: 8 small tilapia fillets (about 3-4 oz ea; room temperature), 12 med shrimp (shells removed, de-veined, tails left on, room temperature), 2 Tbsp butter, 2 Tbsp olive oil, 2 cloves of garlic (very thinly sliced), 1/8 onion or small shallot (skins removed, thinly diced into rings), 8 sprigs fresh rosemary, 2 Tbsp sundried tomatoes, 2 artichoke hearts (cut into about 16 slices), 1 lemon (zest and juice), salt and pepper to taste, AND four 12"x12" pieces of parchment paper and butcher tie (8 strings about 8" each).

How to prepare: Saute the olive oil, onions and garlic in a saute pan for about 3 min, stirring regularly, on medium heat. Set the garlic and onions in a preparation bowl and set aside. Lay down a piece of parchment paper on a clean work surface. Layer the following items in the middle of the sheet: tilapia, 1/2 Tbsp butter, salt and pepper, garlic and onions, shrimp, tomatoes, artichoke, 1/4 of the lemon zest and juice. Place the rosemary lengthwise on each side of the tilapia. Wrap the paper around tilapia and tie the 2 ends (like a tootsie roll wrapper). Repeat with the other 3. Trim ends of wrapper if necessary. Place in a 375 degree F oven for 10-12 min. Each person can individually open his dinner package. Place all wrapped fish packets on a serving platter atop rice, vegetables or potatoes; or place each directly on serving plates. Note, I recommend a lovely chardonnay with this!

Note - for an extra zing of flavor, feel free to thinly slice up a small handful of kalamata olives and place those on top of the fish ingredients in the parchment paper as well.

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salmon delight

2011-08-01T21:55:00.000-07:00

Serves 4
For the Salmon you'll need: 4 Salmon Fillets (6 ounces each), Salt and Pepper (pinch of each), Juice 1 orange, 2 Tbsp butter How to Prepare Salmon: Place salmon fillets on baking sheet. Salt and pepper each side. Cut up butter and evenly place on salmon tops. Squeeze juice of the orange evenly over fillets. Cook in 350 degree oven for 15-20 minutes.

For the sauce you'll need: 1 tsp crushed garlic, 2 tsp apricot or orange preserve/fruit spread, 1 tsp crushed ginger, 1 tsp orange zest, 3-4 Tbsp of fresh OJ, 4 Tbsp balsamic vinegar, 3 Tbsp white or blush wine, 4 tsp brown sugar, 4 Tbsp pure maple syrup, 1/4 tsp almond extract How to Prepare Sauce: Put all sauce ingredients in a saucepan on low-medium heat. Stir well and let simmer for 15-20 minutes. Sauce will reduce. When salmon comes out of oven, pour sauce evenly over salmon fillets. Serve atop a bed of rice or couscous. Enjoy!

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Mushroom Pasta with Whiskey Butter Sauce

2011-07-31T13:07:00.000-07:00

Serves 4
For the Pasta You'll Need: 16 oz spaghetti pasta, 3 quarts boiling water, 2 tsp salt, 2 Tbsp olive oil
For the Sauce You'll Need: 4 Tbsp butter (portion halved), 1/2 of a small white onion (thinly sliced), 3 oz pancetta (thinly sliced or cubed), 1/2 cup whiskey, 1/2 cup chicken stock (low sodium), 3 garlic cloves (finely diced), 12 medium mushrooms (sliced), 4 cups fresh and organic spinach, 1 cup crumbled feta cheese, 8-16 fresh basil leaves (thinly cut into confetti strips)

How to Prepare the Pasta: Add salt to boiling water. Add pasta to boiling water and stir. Cook 10-12 minutes (or as per package instructions). Strain pasta (do not rinse with water). Drizzle olive oil and additional salt and pepper to taste. Mix all together well with tongs and set aside.
How to Prepare Sauce: In a large saute pan on medium-high heat add 2 Tbsp of the butter, onion and pancetta and stir occasionally for 3-5 minutes (until onions are tender). Add the whiskey, chicken stock, garlic, mushrooms and additional 2 Tbsp butter to the saute pan. Stir everything together well. Reduce heat to medium-low and cover with a lid for 7-10 minutes. Sauce will reduce and mushrooms will soften. Note, if sauce has reduced too much, stir in a splash more of stock. Add salt and pepper to taste if desired.
How to Plate: On each serving plate, evenly lay out a bed of spinach. With tongs, plate the pasta in a circular motion atop the spinach. Spoon in sauce atop the pasta. Sprinkle cheese and basil atop the sauce. A glass of pinot grigio would pair nicely with this light sauce. Cheers.

Note, if you are a vegetarian, use vegetable stock instead of chicken stock. Instead of pancetta, use additional mushrooms or replace with an alternate vegetable (maybe small cubed zucchini).
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Teleport to Another Region of the World with Food

2011-07-29T17:07:00.000-07:00

I like to assist my friend, Martha, who is an extraordinary chef, demonstrate how to make gourmet food from around the world. We've celebrated various regions in France, Italy, Mexico and Singapore. The feeling I get when we cook this wonderful food for our salivating observers, is that we get to travel for a day, to a far away, magical place. Food allows one to teleport to another region in a matter of minutes. The distinct and unique food flavors that represent various regions around the world can stimulate the soul, mind and stomach into believing one is actually "somewhere" else for a brief moment in time.

I LOVE food as you all know. So, I want to encourage my readers, friends and family to be creative in the kitchen. Pick a region of the world. Invite friends and family over and have everyone cook some type of food from that chosen region. Play music from that region. Incorporate dance from that region. Wear traditional clothing from that region if desired. And of course... eat

the lovely food from that region. CELEBRATE world travel from your very own kitchen and dining room. Is there a more affordable way to travel to an exotic region of the world for a day?!? Keep it creative in the kitchen and always "Cook Out Loud". Cheers ~ Danielle

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Strawberry-Cream Cheese Crepes

2011-07-15T23:19:00.000-07:00

Serves 4
Crepes: 1 cup flour, 1 tsp brown sugar, 1/4 tsp salt, pinch of ground nutmeg, 1.5 cups milk, 2 eggs (beaten), 1 Tbsp vegetable oil.
Prep: Mix dry ingredients together in a medium bowl. Whisk wet ingredients together in a separate bowl. Combine wet ingredients into the dry ingredients and whisk together until all lumps are gone. Spray a 10" saute pan (or skillet) with butter flavored non-stick spray. Burner should be on med-high heat. Pour 1/3 cup of batter evenly onto saute pan. Lift pan from burner. Rotate pan in circular motion 2-3 times, so batter is evenly spread around. Let cook for 2-3 minutes (on the one side only). Lift edges of crepe from pan with a spatula and transfer to serving plate. Continue with rest of batter.
The filling: 1/3 cup strawberry preserves or jam, 1/4 cup (2 oz) cream cheese (melted, 20-30 seconds in microwave), 2 Tbsp butter (melted, 15-20 seconds in microwave), 2 Tbsp powdered sugar. Prep: In a saucepan on med-low heat, whisk these filling ingredients into a smooth consistency. Stir occasionally for 3-5 minutes until warm. Leave on stovetop, but reduce heat to low. Spoon in 1-2 Tbsp filling onto the center of each crepe (spread across length of crepe). Fold one side of the crepe over the filling in the middle and roll the crepe over, turning it one more time. Add additional strawberry preserves and powdered sugar, or fresh strawberries (if in sesason) on top of crepes as a garnish. Enjoy.

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Luscious Lemon Cake

2011-07-12T12:07:00.000-07:00

Serves 12
Makes 1 large double layered cake or 24 medium cupcakes
For the Cake You'll Need: 1 Super Moist Lemon Cake box mix*, 3.4 oz instant lemon pudding (small box), 4 large eggs (room temperature), 2 cups sour cream, 1.5 tsp fresh lemon zest, 3/4 cups vegetable oil, 1/3 cup limoncello liqueur (or fresh lemon juice), 6 oz white chocolate chips

How to Prepare the Cake: Spray two 9x9" round cake pans with non stick butter flavored spray (or spread bottoms and edges with butter and sprinkle with flour to avoid sticking). Using an electric mixer, beat the cake mix, pudding, eggs (add one at a time), and sour cream together until you have a smooth consistency (about 2-3 minutes on medium speed). Mix in the lemon zest, oil and lemon liqueur, until it is all well incorporated. Fold in the white chocolate chips. Evenly pour the cake batter into both cake pans. Place into a preheated oven at 350 degrees F on medium rack for 30-35 minutes (insert toothpick to check for doneness). Let cool for 10 minutes and then transfer cakes to a cooling rack. Once cake is entirely cool (45-60 minutes later), you can frost the cake.
For the frosting, You'll Need: 4 oz cream cheese (room temperature), 1/8 cup butter (room temperature), 1 Tbsp fresh lemon juice, 1.5 tsp fresh lemon zest, 1/2 tsp vanilla extract, 2.5 cups confectioners' powdered sugar. How to Prepare Frosting: Beat all ingredients together until you have a very smooth texture. Using a frosting spatula, or a butter knife, gently frost the top of the bottom layer of the cake. Place the top layer of the cake on top of the bottom layer. Frost the top and entire sides of the double layered cake. Garnish with lemon peel if desired. You can place in refrigerator for hours before serving, or serve right away!

NOTE: You can make 24 medium cupcakes, instead of a large cake if you'd like. Prepare the batter as described above. Fill the cupcake wrappers 3/4 full and bake in a 350 degree F oven for 20-25 minutes. Remove from oven and let them cool, frost them and serve. The batch of frosting above, will be enough for all 24 cupcakes as well. Kids love these!

* Betty Crocker sells great moist cake box mixes at most grocery stores. I get mine when they are on sale for $2 or less a box. I recommend buying a couple boxes and keeping them on hand for a last minute celebration!

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Salmon Ricotta Raviolis

2011-06-28T09:00:00.000-07:00

Serves 4-6 people
For the raviolis, you'll need: package of 50 square wonton wrappers, 1 batch of salmon/ricotta filling (found below), 3 quarts of boiling water, 1 tsp salt, 2 Tbsp vegetable oil. For the Salmon/Ricotta Filling you'll need: 1 Tbsp crushed garlic, 2 Tbsp butter, 6-7 oz cooked salmon (from can or fresh), 1 cup ricotta cheese, 1/2 tsp dried dill, pinch of salt and pinch of pepper.
How to prepare filling: Place butter and garlic in saute pan on med heat for 2-3 minutes (stir regularly). Add salmon, cheese, dill and stir until all ingredients are mixed well together, for 5-7 minutes. Set aside to cool, before adding to wonton wrappers. How to prepare raviolis: Bring water, salt and oil to a boil. You'll place the raviolis (once put together) in the boiling water for about 2 minutes, or until they float to the top. Then place them in a single layer on a serving platter. For specific instructions on how to put the ravioli's together, see the Vegetable Ravioli's recipe, CLICK HERE. For the sauce, you'll need: 16 oz jar of good, organic tomato and basil pasta sauce, 1/2 cup of red wine. How to prepare sauce: Pour jar of sauce into sauce pan, add red wine and stir occasionally for 10 minutes on low-med heat (until sauce is at preferred temperature).
For garnish, you'll need: 1/2 to 1 cup of grated parmesan cheese, 6 fresh basil leaves thinly sliced (into confetti strips). Simply sprinkle over entrees on serving plates as desired.

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Orange Liqueur Bars

2011-06-13T10:31:00.000-07:00

Makes 28-36 bars
You'll Need: 2 cups flour, 1/2 cup powdered sugar, 2 Tbsp cornstarch, 1/4 tsp salt, 3/4 cup unsalted butter (from refrigerator), 4 eggs (at room temperature, beaten slightly), 1.5 cups granulated white sugar, 3 Tbsp flour, 1.5 tsp orange peel (finely shredded or zested), 1/2 cup orange juice (freshly juiced), 1/4 cup orange liqueur*, 1/4 cup whole milk, extra powdered sugar for garnish

How to Prepare: Spray a 13x9x2 inch baking pan with butter flavored non-stick spray and set aside. Pre-heat oven to 350 degrees F. Combine the first four ingredients together in a large bowl and mix well. Cut the butter into small cubes. Incorporate the butter into the dry ingredients in the large bowl, using a pastry blender until you've achieved coarse crumb consistency. Evenly press the crumb mixture into the bottom of the baking pan. Place in oven for 20 minutes (edges should be golden brown). In a separate large bowl combine the eggs, granulated sugar, additional flour, orange zest, orange juice, orange liqueur and milk. Stir together well until you have a fairly smooth consistency. Remove the crust from the oven and pour this liquid mixture over the hot crust. Return pan to oven and bake for an additional 18-20 minutes (until the center is set). Remove from oven and let it cool on a rack for about 30-60 minutes. Sprinkle powdered sugar evenly across the top of the dessert. With a spatula, carefully loosen the edges and transfer the dessert to a cutting board. Cut the dessert into 28 or 36 bars. Place on a serving tray and serve or refrigerate and serve later.

* The most common types of orange liqueurs are: Cointreau and Grand Marnier.

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Herb-Nut Pasta

2011-05-19T10:58:00.000-07:00

Serves 4
Ingredients
16 oz spaghetti pasta, 3 quarts boiling water, 1 tsp salt, 1/4 cup walnuts, 1/4 cup pine nuts, 1/4 cup almonds, 1/2 cup fresh basil, 1/2 cup fresh mint, 1 tsp orange zest, 1/2 cup freshly grated parmesan, 1/2 cup olive oil, pinch of black pepper

How to Prepare: Add salt and pasta to boiling water. Cook 9-11 minutes (or as per pasta instructions indicate). I use an Italian pasta, which requires 11 minutes to cook. Remove pasta from water and strain. Set aside. In a large food processor, combine nuts, herbs and orange zest. Blend 1-2 minutes until all ingredients are combined together well. With a spatula spoon the herb-nut mixture into the pasta and mix well. Add the cheese, olive oil and black pepper and mix well, until all is incoporated. Garnish with fresh herbs on top and serve.

Note - you can substitute using any combination of your favorite nuts. I made this recently with hazlenuts (as I didn't have almonds on hand) and it was great! Also, for more crunch, add a handful of croutons to the mixer with the nuts and herbs and blend together. It will add just a bite of crispness!

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Garlic, Greek Lamb Pita Burgers

2011-05-18T17:55:00.000-07:00

Serves 4
What you'll need: 2 whole pitas (cut in half), 1/2 cup feta cheese crumbles, 1 pound of ground lamb, 2 tsp crushed garlic, 1 egg, 1/4 cup bread crumbs, zest of 1/2 a lemon, 2 tsp of fresh dill (finely chopped), 1-2 Tbsp kalamata olives (pitted and chopped, about 8 olives), pinch of salt and pepper
How to prepare: With your hands, mix all ingredients (except pitas and cheese) together well, in a bowl. Score meat into four sections. With each section, shape meat into a burger-like shape. Place on grill or saute pan for approximately 4-5 minutes per side.
Place pita halves on grill for about 30 seconds on each side. Place burgers inside pitas. Add the feta cheese. If you'd like, slice onions and place on grill about 30-60 seconds per side; add to pita-burger. Slice up tomatoes; add to pita-burger. Add mustard and/or tzatziki sauce if desired. Danielle's Tzatziki Sauce: 3/4 of a large cucumber (peeled and shredded, keep flesh only), 1/2 cup light sour cream, 1/2 cup Greek yogurt, 1 Tbsp fesh dill (finely chopped), 1 tsp crushed garlic, lemon zest and juice of 1/2 lemon, pinch of salt and pepper. Preparation: Mix all ingredients in a bowl and serve. Recommendation: Serve a Greek salad (lettuce, sliced tomatoes, kalamata olives, feta cheese, grilled yellow bell pepper, lemon wedges, salt and pepper with Greek salad dressing) and slices of pita wedges with tzatziki sauce on the side.

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Apricot Glazed Chicken

2011-05-15T09:38:00.000-07:00

Serves 4-6 people
For the "chicken", You'll need: 1 whole chicken (thawed), 2 carrots (cut in thirds), 3 large red potatoes (halved), 1/2 white onion (thinly sliced), 2 Tbsp crushed gartlic, 3 cups organic chicken stock, 2 cups water, 1/2 tsp salt, 1/2 tsp black pepper.
For the Sauce/Glaze, You'll need: 4 tsp apricot spread (100% spreadable fruit), 3 tsp brown sugar, 3 Tbsp butter (melted), 1 Tbsp sweet white wine (like a muscat canelli), 2 tsp honey, 1/8 tsp ground nutmeg.
Preparation for sauce: Place all ingredients in sauce pan and stir on med-low for 10 minutes. Preparation: Place all the "chicken" ingredients in a crockpot. Cook on med-high heat for 3 hours. This will create a very moist chicken. If desired, remove skin from chicken after cooking in crockpot (for healthier meal). Place chicken and vegetables/potatoes in large baking dish. Bake in 350 degrees F oven for 20 minutes. With glaze brush, cover the chicken and vegetables with the apricot glaze. Put chicken back in oven for additional 10 minutes. Remove from oven and let cool 5-10 min. Cut chicken and place vegetables and chicken on a serving platter. If you'd like to make more glaze so people can spoon more over their meal, please do so. Enjoy! Note, for safety, internal temp of thickest piece of chicken must be at 180 degrees F.

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Delectable Green Beans

2011-05-13T10:40:00.000-07:00

Serves 4
You'll Need: 1 pound fresh green beans (cleaned with ends trimmed off), 1 tsp salt, 1 quart of water, 1/4 white onion (thinly diced), 1 Tbsp butter, 2 Tbsp bacon (pre-cooked and cut into lardons), 2 Tbsp walnuts (chopped), 1/4 cup gorgonzola cheese (crumbled), pinch of salt and pepper

How to Make: Bring 1 tsp salt and water to a boil. Add green beans to water and let cook for 10-15 minutes (lid on) until beans are tender. Remove beans from water and strain in cold water (to stop cooking). On stovetop in saute pan, saute onion and butter for 2-3 minutes on medium heat (until onions are translucent). Add bacon lardons to onion mixture for 2 minutes (to heat through). In large glass bowl combine green beans, onion and bacon mixture, walnuts, cheese, salt and pepper. Mix well with tongs and serve.

Note, you can use bacon bits, instead of pre-cooking bacon if desired. You'll get some good crunch and flavor either way!

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Chocolate Truffle Cran-Orange Cheesecake

2011-05-04T15:42:00.000-07:00

Serves 12
328 calories, 8 grams protein, 17.1 g fat (9.1 g sat fat), 65 mg cholesterol, 306 mg sodium, 16.8 mg potassium, 34 g carbs, 1 g fiber, 15.3 g sugar You'll need: 12 shortbread butter cookies, pinch nutmeg, 2 tsp orange zest, 8 oz low fat ricotta cheese, 16 oz light cream cheese (room temperature), 3/4 cup sugar, 2 Tbsp flour, 3 eggs, 1 tsp orange fruit spread, 1/2 cup dark chocolate truffles (blended in food processor), 1/2 cup fresh cranberries (chopped), Chocolate Sauce Topping
How to Prepare: Blend cookies, nutmeg and 1 tsp of the orange zest in food processor until mixed well (small crumb consistency). Evenly line bottom of 9" spring form pan (lined with parchment paper) with cookie mixture; press down firmly and set aside. In large mixing bowl, combine ricotta cheese, cream cheese, sugar and flour and mix on medium speed for about 3-5 minutes until incorporated well. Add eggs, remaining orange zest, chocolate and cranberries and mix for an additional 2 minutes on low-med speed. Pour mixture in baking pan. Bake in 375 degrees F oven for 40-45 min until edges are set (2.5 inches from edge should be firm). Let cool outside oven for 30 min on wire racks. Place in refrigerator for 4 hours before serving. Remove from refrigerator and pour Chocolate Sauce topping on top.
Chocolate Sauce Topping: 2 Tbsp Irish butter, 1/2 cup semi sweet chocolate chips, 1 tsp orange fruit spread. To make: Combine ingredients in small saucepan on stovetop, low heat. Stir regularly for about 5 -7 minutes until all ingredients are combined and smooth. Drizzle sauce evenly over cheesecake after you remove it from refrigerator, before serving. Enjoy.

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Eggplant Sausage Pizza

2011-04-27T10:12:00.000-07:00

Serves 4
You'll Need: 1 prepared dough ball (room temperature), 1/4 cup flour (for rolling out dough), 2 cloves garlic (finely sliced), 1 cup tomato pizza sauce, 4 Tbsp olive oil, 2 turkey sausage links (about 2-3 oz of meat; thinly sliced), 10 thin slices of eggplant (cut into 1/4" to 1/2" rounds), 2 fresh vine ripe tomatoes (thinly sliced), 1 cup Romano cheese (freshly grated), 4 basil leaves (thinly sliced)

How to Prepare: Cut the dough ball in half (to make 2 small pizzas). Flour a work surface and rolling pin and roll the dough balls into 10"x7" rectangles. Pierce each with a fork about 5 times. Transfer rolled dough onto two small cookie/baking sheets (or 1 large sheet). Evenly sprinkle the thinly sliced garlic onto each pizza dough. Place in 450 degree F oven for 3 minutes. Remove from oven and set aside. In a large saute pan add 3 Tbsp of oil and sear eggplant 1-2 minutes on each side (eggplant will become slightly translucent). Set eggplant aside. Put remaining oil in saute pan and saute sausage (stirring regularly) 3-4 minutes, until lightly cooked through. With a spatula, evenly spread tomato sauce onto each pizza dough surface. Evenly add layers of eggplant, tomato, sausage and cheese. Place pizzas in oven for 10-12 minutes (until edges are golden brown and cheese is melted). Remove from oven and evenly sprinkle basil on top of each pizza. Cut each pizza in half, to make 4 servings. Serve and enjoy right away.

Note - I use turkey sausage and wheat dough as they are healthier, but use any types that you like. If you prefer more cheese, then add more cheese too!

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Cran-Apricot Scones with Orange Glaze

2011-04-10T15:56:00.000-07:00

Serves 8

You'll Need: 2.5 cups flour, 2 Tbsp white sugar, 4 tsp baking powder, 1/4 tsp salt, pinch nutmeg, 1/3 cup unsalted butter (cut into pieces), 2 Tbsp unsalted butter (melted), 2 eggs (beaten), 3/4 cup whole milk, 1/4 cup dried apricots (diced), 1/4 cup dried cranberries (diced), 1 egg (for egg wash on tops of scones), 1/4 cup raw sugar, 1/4 cup orange glaze topping (recipe below)

How to Make: In a medium bowl combine your flour, sugar, baking powder, salt and nutmeg. With a pastry blender, mix the dry ingredients with 1/3 cup butter until it looks like coarse crumbs. Make a well in the center of the bowl and set it aside. In a separate medium bowl, combine the 2 Tbsp melted butter, 2 eggs, milk and dried fruits. Add the wet ingredients to the dry ingredients and mix together with a fork until it's all incorporated. Place dough on a floured surface. Knead dough about 10-12 times (dough should be almost smooth). Roll into an 8" circular shape. Cut dough into eight even wedges. Place the scones on a cookie sheet (about 1-2" apart). Brush with the egg wash and evenly sprinkle with the raw sugar. Bake for 13-14 minutes in a 400 degree F oven. Serve warm for breakfast or serve with ice cream for dessert. Optional: drizzle orange glaze on top of scones once they cool slightly from oven, and then serve.

Orange Glaze: Combine in a small glass bowl the following: 1/4 to 1/2 cup powdered sugar, 1 tsp orange zest, 1 to 1.5 Tbsp orange liqueur (add amounts to acquire your desired consistency of drizzle). Drizzle glaze over scones.

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Sweet Balsamic Pork Chops

2011-03-30T11:24:00.000-07:00

Serves 4-8
You'll need: 2 lbs thin cut boneless top loin pork chops, 1.25 cups aged balsamic vinegar, 3 Tbsp unsalted butter, 2 Tbsp honey, 1/4 tsp ground cinnamon, 1/8 tsp freshly grated nutmeg, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1 cup apple sauce, 2 Tbsp unsalted butter.

How to prepare: Using a large saute pan (enough to fit 1 layer of the meat) combine the balsamic vinegar, 3 Tbsp butter and honey on medium heat, stirring occasionally, until it reduces by 1/3rd the amount (about 3-4 minutes). Combine the cinnamon, nutmeg, salt and pepper and mix well in a small bowl. Evenly sprinkle this mixture over the tops of one side of the pork. Evenly place the pork (the unspiced sides) into the balsamic mixture in the saute pan (still medium heat). Let cook in the liquids for about 5-6 minutes. Flip the pork with tongs and allow the other side to cook for an additional 5-6 minutes. Remove from saute pan and place on a serving platter. Pour remaining juices from pan over pork. In a small sauce pan, combine applesauce and remaining butter. Stir on medium heat for about 5 minutes (until butter melts, and sauce is warm). Serve in a sauce dish with a spoon. To plate: Slice pork on a plate and spoon apple/butter sauce on side or on top of pork. Enjoy!

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Antipasto Su Uno Spiedo

2011-03-15T10:18:00.000-07:00

Serves 4-8 (1-2 skewers each)
You'll need: 8 organic orange wedges (slightly grilled), 16 pieces of Italian salami (thin, round pieces), 16 pieces of thin Dubliner cheese (approx 1"x1" pieces), 16 leaves of basil (fresh, organic), 16 pieces of prosciutto (approx 3"x1" pieces), 16 cantelope balls, 16 pieces of provolone cheese (cut into triangle shapes), 16 wedge slices of organic tomatoes (vine grown, seeds and loose flesh removed), 1 orange bell pepper (cut into small rectangular slices; grilled), 1 cup of Dani's orange infused pesto sauce (see recipe below).
How to prepare: Take eight wooden skewers and add the ingredients above to each skewer (in the order that they appear in the recipe), repeating, until skewers are filled up (just place the orange wedge once as the first ingredient). Note, you will wrap the prosciutto around the melon balls. Plate the skewers on a serving platter. Serve the pesto sauce in a dish on the side, or drizzle it atop the skewers. I recommend a nice pinot grigio with this. Ciao! Danielle

Dani's orange infused pesto sauce: 3/4 cup packed basil (fresh; organic), 1 Tbsp crushed garlic, 1/4 cup parmesan cheese, 2 Tbsp pine nuts, 1 cup olive oil, 1/2 tsp orange zest (from organic, fresh orange), 2-3 Tbsp orange juice (from organice, fresh orange), 1/4 tsp Mediterranean seasoning, pinch salt, pinch sugar How to prepare: Combine all ingredients in a food processor. Process for about 3 min until there is a smooth consistency. If you prefer a less viscous sauce, add more olive oil and process again, until you achieve the desired consistency.

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Ground Sirloin Dumpling Pies

2011-03-04T14:31:00.000-08:00

Serves 4 - You'll need: 2 Tbsp olive oil, 1/3 cup of white onion (diced), 1/3 cup of carrots (diced), 1/3 cup of celery (diced), 1-2 Tbsp garlic (finely diced), 1.5 lbs of ground sirloin beef, 1/3 cup dried pomegranite cranberries, 1/3 cup pine nuts (whole), 2 Tbsp brown sugar, 1/4 cup dry white wine, 1 Tbsp honey, 1/4 tsp ground nutmeg, 1/4 tsp cinnamon, 1/4 tsp coriander, 2 Tbsp finely shredded parmesan cheese, 1/8 tsp salt, 1/8 tsp pepper, 1 batch of pastry dough (recipe below), Dani's sweet cheese sauce (recipe below).

How to Make: Saute oil, onions, carrots, and celery on med heat for 2 minutes (stir regularly). Mix in ground beef (stirring to brown all sides) for another 3 min on med heat. Stir in pomegranite cranberries, pine nuts, sugar, wine, honey, nutmeg, cinnamon, coriander, cheese and S and P. Let simmer for 5 minutes (liquid will start to absorb). Section dough into 4 equal sized balls. Roll each out into a circular shape (use flour on hands, rolling surface and pin if needed to prevent sticking). Spoon in equal portions of meat mixture into center of each pastry circle. Lift up sides of pastry dough (crimping in one circular motion) around meat mixture (for all 4). With a large spatula, transfer pies onto a cookie sheet (use 2 if necessary, each should be 2 inches from the other ones). Bake in 400 degree F oven for 25-30 minutes until sides are just slightly browned. Remove from oven and plate each pie on a serving plate. Pour sweet cheese sauce over each pie as desired. Salud!

Pastry: 1.25 cups flour, 1 stick of butter (unsalted), 1/8 tsp salt, 1/2 tsp sugar, 3 Tbsp ice water. Place all ingredients except water into a food processer. Pulse until it resembles cornmeal. Keep motor running and slowly add ice water. Keep pulsing until dough forms a ball. Remove from processor and shape into a small rectangular shape (like a large stick of butter). Wrap in plastic wrap and put in refrigerator for 30 min.
Sweet Cheese Sauce: 4 oz cream cheese (room temp), 2 Tbsp butter (room temp), 1 tsp brown sugar, 1 Tbsp honey, 2 Tbsp brandy. Combine all ingredients in a sauce pan on med-low heat (stirring regularly) for 5 min. Note, pour brandy in sauce pan away from stove top, to avoid catching on fire. Reduce heat to simmer (stirring occasionally) for 10-15 min. Pour over sirloin pies when ready.

Rosemary Cheese Puffs

2011-02-21T07:24:00.000-08:00

Serves 10-12 (about 2 each)
You'll need: 1.25 cups lowfat milk, 10 Tbsp unsalted butter (cold, cut into cubes), 1 tsp salt, 1 cup flour, 5 large eggs (room temperature), 3/4 cup gruyere or jack cheese (shredded), 1 tsp fresh cracked black pepper, 1 Tbsp fresh rosemary (finely chopped), 1 addt'l large egg at room temperature (cracked and beaten in a small bowl), 1/4 cup finely shredded parmesan cheese.
Curious? Click here: What are Gougeres?

How to make: Preheat your oven to 350 degrees F. Line 2 small baking sheets with parchment paper (both small sheets should fit on one rack of oven). In medium saucepan on medium flame, combine milk, butter and salt (stirring occasionally) until mixture is incorporated and comes to a boil. With a quarter of a cup of flour at a time, whisk flour into butter/milk mixture on stove top. Mixture will become smooth and start to pull away from sides of pan. Remove mixture from stovetop and transfer it to a mixing bowl. With paddle attachment, turn mixer to medium high speed and add 1 egg at a time (each egg should incorporate well before adding another). Fold in the rosemary, black pepper and cheese. Using a 1" melon baller, scoop the mixture onto the lined cookie sheets, about 2" apart from one another. Try to fit 12 on each sheet. Brush the tops of each pastry with a bit of egg wash (use basting brush to dab egg wash onto tops). Sprinkle a pinch of parmesan cheese onto the top of each pastry. Place in oven for 30-35 minutes (until just lightly browned). They should puff up into beautiful little round pastries. Enjoy!

I've had the pleasure of learning some French recipes and cooking techniques from my friend, Martha Culbertson. She taught me how to make Gougeres recently. I've modified the recipe slightly to fit my particular kitchen descriptors and taste buds, and I call them "cheese puffs". Also, I use fresh rosemary from my garden, instead of thyme and I add parmesan cheese to the tops of my cheese puffs; I used jack cheese because that's what I had in the refrigerator. If you have fresh herbs that differ from what we use here - use whatever you have that is fresh! Also, if you don't have gruyere or jack cheese on hand, use what you have. Note, if you do not have fresh herbs, then use 1/3rd the amount of dried herbs (it's a 1:3 ratio). In this case, you'd use 1 tsp of dried herbs (Instead of the 1 Tbsp fresh herbs). "Cook Out Loud" - Danielle
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Chocolate Bell Pepper Salad

2011-02-16T11:44:00.000-08:00

Serves 4
168 calories, 4.6 grams protein, 234 mg potassium, 12 g fat (1.5 g sat fat), 10 mg chol, 260 mg sodium, 10.8 g carbs (2.1 g fiber, 5.7 g sugars) You'll Need: For the Salad: 12 oz fresh spinach (approx 4 loosely packed cups), 1/4 cup dried cherries, 1 large chocolate bell pepper (thinly sliced in rings), 1/8 cup pine nuts, 2 oz thinly crumbled feta cheese For the Dressing: 2 Tbsp extra light olive oil, 2 Tbsp raspberry vinegar, 2 Tbsp fresh orange juice, zest of half an orange, pinch of salt, pinch of black pepper

How to Make: Arrange salad ingredients in a large bowl (layer or mix, whichever you prefer). Add the dressing ingredients in a small glass bowl and whisk together. Drizzle dressing over salad. Enjoy!
This would pair nicely with a chilled glass of chardonnay, muscat canelli or pinot grigio!

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Embark on a Fun Foodie Day

2011-02-10T12:14:00.000-08:00

I recently embarked on a fantastically fun "Foodie Day" in San Diego with my friend, Martha. She picked me up and we set sail on a journey to celebrate local, fresh and delicious food throughout San Diego. Our first stop: Chino Farms in Rancho Santa Fe. Their produce is a display of rare beauty, freshness and high quality. High end restaurants throughout California purchase their top quality produce from Chino Farms. It was delightful to purchase our own fresh produce to incorporate into our own dishes at home....
We then headed to Point Loma SeaFoods in Point Loma. I enjoyed a fresh cod lunch, which was probably caught that morning. Seagulls could be heard as we sat overlooking the harbor. The food and atmosphere were delicious! Next stop: Hillcrest, to buy freshly baked bread at Bread and Cie. I bought a loaf of freshly baked goat cheese and garlic bread. Upon entering, our noses were filled with heavenly aromas of the freshly baked goodness around us. Yum! Our next stop: Little Italy, for an enchantment of sweets... a veritable museum of gorgeous desserts. I enjoyed a beautiful lemon bar with a latte while Martha enjoyed homemade ice cream. We each bought a dessert to take home as well; so beautiful it was hard to take the first bite, for fear of cutting into the exquisite dessert. Willpower was slim, and of course we did take that first scintillating bite of goodness! The final stop today: Mission Hills, to obtain take-out for our dinner later that night. If you like Thai food, you will LOVE Saffron. It is as if your nose has entered heaven, upon walking into Saffron in Mission Hills. We asked the gentleman at the counter, "What makes your chicken so moist". His reply "we marinade them in coconut milk". That explains the delicious chicken! And I could literally drink their peanut sauce by the handfuls, it's so delicious! As we headed home, we both remarked that we would need to plan our next Foodie Day soon. Celebrating food throughout our local city was relaxing, delicious and so fun. I encourage all of my readers to plan a Foodie Day of your own, with a close friend or loved one. "Life is short so Savor every bite", Danielle.

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Thin Crust, Mini Pizza Bites (Veggie and Meat versions)

2011-02-07T11:21:00.000-08:00

Makes 4 mini pizzas, Serves 8 (4 mini pieces each)
Veggie version 313 calories, 15 grams protein, 141 mg potassium, 13 g fat (3.7 g sat fat), 15 mg chol, 536 mg sodium, 34 g carbs (4.6 g fiber, 1.7 g sugar)
These are great for adult get togethers or for your kids' parties. I make 2 versions: vegetarian and meat. Try the ingredients I list here or use ingredients you have on hand. Let the kids get involved in picking out their own ingredients. Always keep a dough ball or 2 on hand in your freezer for a last minute get together with friends!

For the Dough You'll Need: 1 dough ball (quartered), 1/2 cup flour (for rolling out dough). For Veggie Version you'll need: 4 Tbsp light cilantro dressing, 2 cups fresh spinach, 4 Tbsp sundried tomatoes, 1/8 cup pine nuts, 4 Tbsp fresh basil (cut in confetti strips), 1 cup low fat 2% mozzarella cheese, pinch black pepper For Meat Version you'll need: 4 Tbsp butternut squash pasta sauce, 4 Tbsp turkey bacon (pre-cooked, thinly sliced), 4 ounces low fat chicken sausage (pre-cooked, thinly sliced), 4 Tbsp fresh basil (cut in confetti strips), 1 cup low fat 2% mozzarella cheese, pinch black pepper To prepare: Roll out each of the 4 sections of dough into a very thin layer (8x11 or so), sprinkling flour on the work surface, rolling pin and dough as needed to avoid sticking. Transfer each thin crust to a non stick, small cookie sheet (4 small cookie sheets should fit in the oven at once). For the veggie versions, divide the toppings in half and evenly layer the ingredients onto 2 of the crusts. For the meat versions, divide the toppings in half and evenly layer the ingredients onto the other 2 crusts. Place cookie sheets in 400 degree oven for 10-12 minutes. Cheese should melt and crust should be lightly browned! Enjoy! Note, if you only want veggie versions, double the amount of the veggie toppings and do all 4 pizza as veggie versions (note, same goes for the meat version).

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Butternut Squash Lasagna with Ground Turkey

2011-02-02T21:21:00.000-08:00

Serves 12
331 calories, 24.2 grams protein, 14.1 g fat (6.6 g sat fat), 55.8 mg cholesterol, 584.4 mg sodium, 22.5 mg potassium, 28.3 g carb (2.5 g fiber, 8.4 g sugars) You'll Need: 1 pound ground turkey (93% lean), 1/2 cup white onion (chopped), 1 tsp crushed garlic, 2 Tbsp light olive oil, 12 lasagna noodles (uncooked), 1.5 cups non fat cottage cheese, 1.5 cups low fat ricotta cheese, 1/4 cup low fat creme fraiche, 1 Tbsp dried Italian seasoning, 3 cups butternut squash pasta sauce, 12 fresh basil leaves, 3 roma tomatoes (thinly sliced, whole circles), 1 cup mozzarella cheese (part skim, low moisture), 2 Tbsp light parmesan cheese, 1 cup water
How to Make: On medium heat, combine onions, garlic, olive oil and ground turkey in a sauce pan. Stir for 5 min (til meat is browned slightly). Remove from heat and set aside. In a medium bowl combine cottage cheese, ricotta cheese, creme fraiche and Italian seasoning and stir together well. Pour sauce into a separate bowl. In a separate bowl combine mozzarella cheese and parmesan cheese, mix well with fingers. In a casserole dish (12"x9"x3") layer 3.75 noodles (3 length wise and 3/4 of a noodle width wise) to cover the bottom of dish. Spoon in half the meat evenly over noodles. Spoon in half the cottage cheese mixture evenly over the meat. Spoon in 1/3rd of the sauce evenly over the cottage cheese mixture. Place the 12 basil leaves evenly over the sauce. Place another layer of noodles over the basil. Repeat with a layer of meat, cottage cheese mixture and another 1/3rd of the sauce. Place another layer of noodles down. Spoon the rest of the sauce over the noodles. Evenly spread the mozzarella/parmesan cheese mixture atop the last layer of sauce. Evenly layer the roma tomatoes over the cheese. Pour the water evenly down the sides of the dish (to create more steam to cook the noodles). Cover casserole dish with foil. Place in 350 degree F oven for 1 hour. Remove foil and bake an additional 15 min uncovered. Remove from oven and let cool for 5-10 minutes.
I recommend serving this with a glass of cabfranc merlot!

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Caprese Potatoes

2011-02-01T11:11:00.000-08:00

Serves 4
287 calories, 7grams protein, 13 g fat (2.8 g sat fat), 4.5 mg chol, 95 mg sodium, 11.1 mg potassium, 32.2 g carbs (3.6 g fiber, 3.9 g sugar) You'll need: 4 small red potatoes (skins on, thinly sliced into half moons), 3 boiler onions (peeled and sliced into rings), 2 garlic cloves (peeled and thinly sliced), 1 medium roma tomato (halved and thinly sliced, lengthwise), 2 Tbsp olive oil, 3 oz pine nuts, 1/2 cup low sodium vegetable broth, 3 oz low fat 2% mozzarella cheese (cubed), 2 Tbsp fresh basil (thinly sliced into confetti strips), salt and pepper to taste

How to Make: Saute oil, onions, garlic and potatoes in medium sized pot on stovetop, medium heat, stir regularly - 5 minutes. Stir in vegetable broth and tomatoes, put lid on and reduce heat to med-low for 10 minutes (stir once or twice). Potatoes should be fork tender, liquid will be reduced. Stir in pine nuts, cheese and basil. Add salt and pepper to taste. Plate up and enjoy right away!

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Low Calorie Mozzarella Souffle

2011-01-23T11:21:00.000-08:00

Serves 6
193 calories, 11.7 grams of protein, 9.4 g fat (4.9 g sat fat), 159 mg chol, 131 mg sodium, 102 mg potassium, 4.7 g carb
You'll need: 4 Tbsp butter, 3 Tbsp flour, 1 cup low fat milk, pinch of salt, pinch of black pepper, pinch of nutmeg, 4 large egg yolks, 7 large egg whites (eggs at room temperature), 3/4 cup mozzarella cheese (grated), 3 oz lean turkey breast (thinly sliced), 2 large asparagus spears (thinly sliced)

How to prepare: With 1 Tbsp worth of butter and 1 Tbsp worth of flour, butter and then sprinkle flour over inside of a small baking dish (can be a round souffle dish* or if you don't have one of those, use a 6"x9" baking or casserole dish that's 2" deep) coating the base and sides of dish to eliminate sticking. Pour out remaining flour. Put dish in refrigerator for 30 min. In a sauce pan combine remaining 3 Tbsp of butter and 2 Tbsp of flour on med-low heat, stirring regularly til it sizzles, then remove sauce pan from heat. Add milk, salt, pepper and nutmeg with a whisk and return to the stove on medium heat, til it reaches a boil; whisking entire time. Remove from heat and whisk in egg yolks (temper to avoid scrambling). Set aside. In a large mixing bowl, use an electric mixer (or if you have a copper bowl to whisk in) whip egg whites into firm peaks. Whisk in a third of egg whites and cheese into egg yolk mixture. Fold in the rest of the egg whites (to keep them light and fluffy). Line baking dish with turkey breast (thin layer covering bottom of dish). Pour souffle mixture evenly over turkey breast. Place in a 400 degree F oven for 25 minutes. Remove from oven and garnish top with asparagus slices. Cut souffle into 6 slices and serve immediately.

*Note, the round souffle dish will likely allow the eggs whites to rise higher than the rectangular dish, but use what you have on hand, as I do. They both taste amazing! You can serve this for breakfast, brunch or lunch.

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Blueberry, Spinach Salad with Raspberry Vinaigrette

2011-01-08T17:01:00.000-08:00

Serves 4
206 calories, 16.7 g fat, 2.3 g sat fat, 159 mg sodium, 117 mg potassium, 14.2 g carb, 2 g fiber, 10 g sugar, 1.2 g protein You'll need: 2 cups spinach (fresh, organic), 1/2 cup shredded carrots, 1/2 cup fresh blueberries, 1/4 cup dried cranberries, 1/8 cup walnuts (chopped), Dani's raspberry vinaigrette
How to make: Combine all salad ingredients in a beautiful serving bowl and mix gently together. Pour vinaigrette over salad and mix well with salad forks. Serve and enjoy!
Dani's Raspberry Vinaigrette
You'll need: 1 tsp orange marmalade, 1/4 cup extra virgin olive oil, 1/4 cup raspberry vinegar, 1 tsp honey, pinch of salt, pinch of pepper How to make: Whisk all ingredients together well in a small glass bowl. Enjoy!

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Making Homemade Pasta

2010-12-31T11:27:00.000-08:00

I had a wonderful experience yesterday, making homemade pasta with friends. We made "spaghetti", "ravioli", "rotini", and "ziti" with a homemade ricotta and spinach sauce with...
red pepper olive oil. Delicious! Such a fun way to celebrate the holiday week with my husband and close friends. I like to make pasta with my husband, honoring a tradition that celebrates his days with his Nonna Maria, making homemade pasta. There are several different types of pasta and a variety of ways to make it. We started with a very traditional pasta using flour, water, oil and a pinch of salt. In a couple pasta batches, we added "Mediterranean seasoning" and other spices with flavored olive oil to the dough. You can also add an egg to the dough for a different flavor and texture. Next time we are going to purchase Italian flours (semolina, 00, etc) for a finer pasta texture and flavor. We will also substitute the water with vegetable juices to yield a vibrantly colored pasta (ie. use beet juice, carrot juice, tomato juice, etc). For the pasta sauce we used ricotta cheese, cream cheese, crème fraiche, fresh spinach, pine nuts, salt, pepper and red pepper olive oil. My friend, Steve, made a homemade red sauce with fresh tomatoes, tomato paste, onions, garlic and some canned tomatoes. We plated a few sample dishes with the sauces side by side on the pasta. The sauces merged a bit on the plate and filled each bite with explosive flavor. We shaved fresh asiago cheese on top. Making homemade pasta is easy and FUN. I encourage you to have a pasta party of your own. If you don't have a pasta maker, look for a used one at garage sales or online. I find that a lot of people get pasta makers as gifts but seldom use them, so they end up selling them or giving them away. Remember to "Cook Out Loud" in the kitchen... and Savor every bite. Cheers ~ Danielle (Cook Out Loud)

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Pineapple Coconut Shrimp on Jasmine Rice

2010-12-30T08:17:00.000-08:00

Serves 4
490 calories, 13.5 grams protein, 30.2 g fat, 53 mg cholesterol, 617 mg sodium, 399 mg potassium, 39.8 g carb (2 g fiber, 10.4 g sugars)
For the rice, you'll need: 1 cup jasmine rice, 2 cups chicken stock, 1/4 cup pine nuts, 1/4 cup shredded coconut, 2 Tbsp butter For the shrimp, you'll need: 2 Tbsp olive oil, 1 large carrot (cut thinly on a bias), 1/4 of white onion (thinly sliced), 2 green onions (finely diced, green part reserved for garnish), 1 Tbsp garlic (finely chopped), 1/2 cup pineapple (drained and chopped), 10 oz med size shrimp (thawed, de-veined, tails on), 1 tsp brown sugar, juice of half an orange, 2 Tbsp chicken stock, pinch of nutmeg, pinch of coriander, salt and pepper to taste
How to prepare it: Cook the rice in the chicken stock liquid (as per package instructions). Once finished cooking, add the butter and stir it together well. In small saute pan, add the coconut and pinenuts on med-low stovetop. Stir every 30 seconds (up to 3 minutes) til edges are just browned on coconut. Mix this into the rice and stir well. Set aside (with foil on top to keep warm). Add the olive oil, carrots, onions and garlic to saute pan on med heat (stirring occasionally) for 5 min. Stir in the remaining ingredients to saute pan, reduce heat to low and cook for 20-25 min (stirring every 5 min). Sauce should thicken. How to plate: Evenly distribute rice on serving platter. Sprinkle green onion pieces over rice. Top with the shrimp sauce. Garnish with orange wedges if desired. Enjoy!

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Fluffy Coconut Pancakes

2010-12-29T11:50:00.000-08:00

Serves 4
391 calories, 7.7 gram of protein, 20.1 g fat (13.8 g sat fat), 79 mg chol, 586 mg sodium, 216 mg potassium, 41.9 g carb, 1 g fiber, 11.3 g sugar
You'll Need: Dry Ingredients - 1 cup flour, 1 Tbsp brown sugar, 1 Tbsp white sugar, 2 tsp baking powder, pinch nutmeg, 1/2 tsp salt, 1/4 cup shredded coconut Wet Ingredients - 1 egg, 1 cup low fat milk, 1/4 cup butter (melted), 1/4 tsp vanilla, 1/8 cup orange liqueur

How to prepare: Combine all dry in gredients in a bowl. Mix well with a fork. Combine all wet ingredients in a separate bowl and whisk together well. Combine wet ingredients into dry ingredients and mix well, until you have a smooth consistency. Use a griddle on stovetop that is sprayed with butter flavored non stick spray, pour 1/4 cup of pancake mix onto griddle. Repeat until griddle is full (keep about 2" space between pancakes). In about 1-2 minutes, you should see bubbles start to form in the pancakes; flip the pancakes with a spatula and let cook for an additional 1-2 minutes on the other side. Remove from griddle and serve immediately with Dani's Homemade Maple Syrup on top. Garnish with more shredded coconut and walnuts if desired.

Dani's Homemade Maple Syrup: You'll need - 1/2 cup pure maple syrup, 1/4 cup honey, 1 tsp orange marmalade, 1/2 tsp orange zest, 2 Tbsp butter, 1 Tbsp brown sugar, pinch of nutmeg
How to make: Combine all syrup ingredients in a small saucepan over low-medium heat. Stir regularly for 5-7 minutes. Pour over pancakes or french toast. Enjoy!

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Ginger Creme Brulee

2010-12-17T09:35:00.001-08:00

Serves 6
224 calories, 3.1 g protein, 11.8 g fat (6.2 g sat fat), 232 mg chol, 19.4 mg sodium, 70.8 mg potassium, 30.4 g carb, 29.1 g sugar
You'll Need: 6 ramekins (about 7-8 oz each), large rectangular baking dish, 1 quart (4 cups) of heavy whipping cream, 1 vanilla bean (split and scraped; or use 1 tsp of vanilla extract), 3-4 wedges of fresh ginger (without skin), 1/2 cup white sugar, 1/4 cup brown sugar, pinch nutmeg, 6 large egg yolks, 2 quarts hot water, creme brulee torch and 1/2 cup raw sugar for topping if desired
How to Make: In medium saucepan combine the cream, vanilla bean (scrapings and left over bean), and 3/4 of the ginger and bring to a boil, stirring occasionally. Reduce to simmer for 5 minutes. Remove from heat and let cool for about 10 minutes. Remove the vanilla bean and ginger. In a separate bowl whisk the sugars, nutmeg, egg yolks and ginger (grate one of the remaining ginger pieces). Temper the yolk mixture with the cream mixture and combine all together. Evenly pour mixture into the 6 ramekins. Evenly place ramekins into large baking dish. Pour boiling water into baking dish (around edges of the ramekins) until the water reaches half the height of the ramekins. Place in 325 degree F oven for 40-45 minutes. Remove from oven and let cool in refrigerator for 2 hours. Remove from refrigerator and let them sit at room temperature for 30 minutes. Sprinkle raw sugar on top of each brulee and light with a torch (hold about 6" away from ramekin) evenly until sugar is browned slightly and crispy. Let cool for a few minutes before eating. Enjoy!

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Ahi Tuna in White Wine Reduction

2010-12-08T09:59:00.000-08:00

Serves 4
284 calories, 31.7 grams protein, 13.5 g fat (7.2 g sat fat; 3.3 g mono-unsat fat), 106 mg cholesterol, 636 mg sodium, 28 mg potassium, 10.5 g carbohydrate, .4 g fiber, 3.1 g sugars
You'll need:
4 five oz pieces of fresh Ahi tuna, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp orange zest, 4 cloves of garlic (very thinly sliced), 4 Tbsp kerrygold Irish butter, 1 Tbsp Sicilian orange marmalade, 1/2 cup dry white wine, pinch and a half of nutmeg, pinch and a half of pumpkin spice
How to Prepare:
Lay fillets on a preparation plate. Evenly sprinkle salt, pepper and orange zest on top of fillets and set aside. Saute garlic and butter in pan on med heat, stirring regularly for 3 minutes. Whisk in marmalade, wine, nutmeg and pumpkin spice. Saute for an additional 5 minutes on med heat. Place fish in remaining liquid evenly on saute pan. Cover with a lid and reduce heat to med-low, for 4-5 minutes. Remove fish from pan and place on serving plate. Pour remaining sauce on top of fish. For garnish sprinkle black sesame seeds on top and place orange slices on edge of plate.

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Amaretto Chocolate Cake

2010-12-06T15:17:00.000-08:00

Serves 8 delicious slices
You'll need: 3/4 cup amaretto cookies (ground up in food processor; about 10 small cookies), 1 cup Kerrygold Irish butter at room temperature, 1 cup sugar, 5 large egg yolks, 2 tsp orange liqueur, 5 large egg whites, 1/4 cup flour, 4 ounces semi-sweet truffles (blended up in a food processor), 1/4 cup confectioner's sugar

How to Prepare: With an electric mixer, combine the butter and sugar for 3-4 minutes on medium speed. Add the egg yolks and orange liqueur and continue mixing for an additional 5 minutes. Slowly add in the flour and cookie crumbs mixing on med-low speed until all is incorporated well. With a spatula, fold in the chocolate. In a separate mixing bowl, beat the egg whites until they have stiff peaks. Gently fold the egg whites into the rest of the batter. Pour the batter into a non stick 9" cake pan (use a non stick spray or spread butter then flour over pan to avoid sticking). Place pan in pre-heated 350 degree F oven for 45 minutes. Remove and let cool for about 5 minutes. Evenly sprinkle the powdered sugar on top of cake. Serve warm with a small scoop of pure vanilla ice cream. Garnish with a spearmint leaf if you'd like. I received a wonderful recipe for Amaretti Torte from a dear friend, Martha Culbertson. I modified her recipe a bit and made this one. I didn't have semi-sweet chocolate on hand, but I did have several chocolate truffles so I used those. I also love orange liqueur so I added some. I also prefer Kerrygold butter, so I modified that too! Thanks Martha!!!

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Proscuitto, Dubliner-Romano Souffle

2010-10-12T18:53:00.000-07:00

Serves 6-8
392 calories, 18 grams protein, 33.1 g fat, 243 mg cholesterol, 630 mg sodium, 123 mg potassium, 3.6 g carbs
You'll Need: 4 Tbsp butter, 3 Tbsp flour, 1 cup cream, pinch of salt, pinch of black papper, pinch of nutmeg, 4 large egg yolks, 7 large egg whites (make sure eggs are at room temperature), 1/2 cup dubliner cheese (finely grated), 1/4 cup pecorino romano cheese (finely grated), 3 oz proscuitto, 3 green onions or scallions (chopped, greens only)

How to Prepare: With about 1 Tbsp worth of flour and butter, butter a small baking dish (can be a round souffle dish* or if you don't have one of those, use a 6"x9" baking or casserole dish that's 2" deep) and sprinkle flour inside to coat the base and sides. Pour out remaining flour. Put the dish in the refrigerator for 30 minutes. In a saute pan combine the remaining butter (3Tbsp) and flour (2Tbsp)on low, stirring regularly til it sizzles, then remove sauce pan from heat. Add the cream, salt, pepper and nutmeg with a whisk and return to the stove on medium heat, til it reaches a boil; whisking the entire time. Remove from the heat and whisk in the egg yolks (temper it to avoid scrambling). Set aside. With an electric mixer (or if you have a copper bowl to whisk in) whip the egg whites into firm peaks. Whisk in a third of the egg whites and the cheeses into the yolk mixture. Fold in the rest of the egg whites (to keep them light and fluffy). Line the baking dish with the prosciutto (thin layer covering the bottom of the dish). Pour the souffle mixture evenly over the prosciutto. Place in a 400 degree F oven for 25 minutes. Remove from oven and garnish top with green onion slices. Cut into slices/pieces and serve immediately, as the souffle is best when it is fresh.
*Note, the round souffle dish will likely allow the eggs whites to rise higher than the rectangular dish, but use what you have on hand, as I do. They both taste amazing! You could serve this for breakfast, brunch or lunch.

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Caprese Pasta

2010-10-01T10:53:00.000-07:00

Serves 4-6 You'll need: 16 oz dried past*, 1/2 tsp salt, 3 quarts of boiling water, 1/2 cup fresh basil leaves, 2 roma tomatoes, 1/2 cup mozzarella balls (or small squares sliced from a cheese block), 2 Tbsp balsamic vinegar, 2 Tbsp virgin olive oil, 1/8 tsp salt, 1/8 tsp pepper.

How to Prepare: Add pasta to the boiling water. Cook 10-12 min (or per package instructions). Strain pasta and place in large bowl. Add other ingredients and mix well. Serve right away! * I recommend using strozzapreti pasta. Strozzapreti means "priest choker" in Italian. One thought is that gluttonous priests loved the delicious pasta so much that they ate it too fast, so they actually choked themselves to death. For more information on this pasta, go to: http://en.wikipedia.org/wiki/Strozzapreti

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Coconut Tempura Shrimp

2010-09-10T11:44:00.000-07:00

I recently returned from my honeymoon in Maui. I was fortunate to be able to observe a local Hawaiin meal preparation by one of the head chefs at the Hyatt..

He asked for someone to assist him with the Coconut Tempura Shrimp dish. I gladly volunteered. It was delicious. You take the large prawns/shrimp and remove the shells (except for the tails), devein them, and butterfly cut them. You soak them in the tempura batter (tempura with water), then dip them in the toasted coconut/bread crumb mixture and immerse them in the hot oil (about 3" deep of oil) for about 1 min on each side. We made an apricot/orange glaze to dip them in. The shrimp was absolutely delicious. Excellent with champagne. We also enjoyed lovely sushi, antipastos, steaks, ahi tuna, tropical martinis and more. Remember to "Cook Out Loud" and take risks in the kitchen!

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Sweet Beets

2010-08-08T14:28:00.000-07:00

Serves 4 - Great side dish. You'll need: 3 quarts boiling water with 1 tsp salt, 4 organic, fresh beets (skins on), 2 Tbsp butter, 2 tsp brown sugar, 5-6 fresh basil leaves (thinly sliced into confetti stripts), 1/8 tsp salt, 1/8 tsp black pepper
How to make: Boil beets in salt water for 45-55 min (insert fork to check for tenderness; should easily slide in and out of beat). Remove and let cool. Cut beets into quarters and add remaining ingredients. Mix gently in a bowl and serve.

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Cornish Game Hens with fresh herbs

2010-07-28T07:24:00.000-07:00

Serves 4:
You'll need: 4 Cornish Game Hens (thawed, washed and patted dry), 8 sprigs of fresh rosemary, 16 fresh sage leaves, 2 lemons (quartered, reserve zest from 1 lemon and set aside), 1/2 cup Dani's sweet and savory sauce. Dani's Sweet and Savory Sauce: zest from 1 lemon, 6 Tbsp butter (melted), 2 tsp brown sugar, pinch of ground nutmeg, 2 Tbsp breadcrumbs (finely ground), 1 Tbsp crushed garlic
How to prepeare: Place 2 pieces of lemon wedges, 2 sprigs of rosemary and 4 sage leaves inside the cavity of each game hen. Close up the cavity (leg over leg) with butcher's string. Continue wrapping the butcher's string around and over the hen, enveloping the wings, legs and cavity tightly against the body of the hen. Mix all the sauce ingredients together in a separate bowl. Brush the sauce generously over the outside of each hen. Note, prior to tying up the hen, you can add some of the sauce under the breast skin to add more moistness, and then tie it up. Place the hens on a large baking dish in a 350 degree F oven for 60-75 min. Note, check it at 1 hr. If it registers 160 degrees in the thickest part of the meat, remove from oven and let rest for 5 min. Check again, as meat should be 165 degrees F before eating. If it's not, place back in oven for another 10-15 min.

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Orange Ginger Salmon

2010-07-18T18:06:00.000-07:00

Serves 4 You'll need: 4 six oz salmon fillets (thawed, skin removed), 1 orange (thinly sliced), 1 rectangular chunk of ginger (about 2"x2"), 4 sprigs of chocolate mint, 4 pieces of parchment paper (12"x12"), 1/4 cup of maple/garlic sauce (see recipe below)
How to make the fish: Place each piece of fish in the middle of each piece of parchment paper. Brush 1 Tbsp of the sauce onto each piece of fish. Place 1-2 slices of orange and ginger on top of the fish, and top with the sprig of mint. Wrap the parchment paper around fish and tie with butcher's tie. Place the little fish packages on a cookie sheet in the oven on 350 degrees F for 18-20 min. Remove, let cool and place each fish package on a serving plate. Guests can unwrap their fish (cut the butcher's tie with a knife). For the sauce you'll need: 1 Tbsp garlic (crushed), 2 Tbsp pure maple, 2 tsp brown sugar, 1 Tbsp olive oil, 2 Tbsp fresh orange juice, 1/4 tsp salt, 1/4 tsp pepper How to make the sauce: Mix all sauce ingredients together well, in a bowl.

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Gorgonzola Frittata

2010-07-18T14:34:00.000-07:00

Serves 4 You'll need: 7 eggs, 1/4 cup milk, pinch of ground nutmeg, pinch salt, pinch pepper, 2 Tbsp olive oil, 1/2 cup broccoli (chopped), 1/2 cup artichoke hearts (thinly sliced), 1/2 Tbsp garlic (finely diced), 1 large roma tomato (thinly sliced in disk shapes), 1/2 cup gorgonzola cheese (crumbled into small pieces), 1/8 cup parmesan cheese
How to Prepare: Whisk eggs, milk, nutmeg, salt and pepper in a medium glass bowl. Heat oil in oven safe saute pan, on medium heat. Add broccoli, artichoke hearts and garlic to saute pan until soft, for approximately 2-4 minutes . Pour egg mixture evenly over vegetables in saute pan and let sit for 2 minutes. Tilt saute pan and lift edge of eggs upward on opposite side (so runny part of eggs fills exposed part of pan). Repeat on each side. Line the edge of egg mixture evenly with tomato slices. Evenly sprinkle both cheeses on top of egg mixture. Place saute pan into 350 degree F oven for 8-10 minutes, until edges are slightly golden brown and center is set. Remove from oven and let cool for a few minutes. Use oven mit when handling pan handle if still hot.With spatula lift under egg mixture and place on serving plate. Using a knife or pizza cutter, cut 4-8 wedges. Enjoy!

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Cheesecake Pie

2010-07-11T09:16:00.000-07:00

Serves 8
You'll need: 1 pie crust (thawed from frozen), 3 eight oz packages of cream cheese (room temp), 1/2 cup regular sugar, 1/4 cup brown sugar, 2 Tbsp flour, 3 eggs, 1/3 cup dried cranberries (cherry or orange flavored), 1/4 cup orange juice (fresh squeezed), 1/2 tsp orange zest, 1/4 tsp vanilla extract, 3/4 cup of fresh strawberries (thinly sliced).
How to prepare: Pierce pie crust with fork 4-6 times and set aside. Combine all other ingredients (except fresh strawberries) in a bowl and mix on med speed for 5 min. Add strawberries to batter and stir them in lightly with a spatula (not mixer). Pour filling into pie shell. Bake for 40 min on 375 degrees F (until middle sets and edges are lightly browned). Note, if you have extra strawberries, slice them thinly and place in small bowl with 1 tsp of regular sugar. After pie cools, line the edge of pie with these strawberries as a garnish. Enjoy!

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Fruity Tarts

2010-07-11T09:11:00.000-07:00

I had strawberries, nectarines and blackberries that I needed to use up, so I made these "fruity tarts". They are easy to make, and quite refreshing. I made one large tart w/ the 3 fruit combination. I had left over dough, so I made a small, individual size blackberry tart. I took the large tart to a dinner party, and there was not one crumb left! I saved the mini-tart for a nice after dinner dessert the next night. It was scrumptious! I'll be posting this recipe very soon.

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Chicken Salad Sandwich Sensation

2010-07-09T06:10:00.000-07:00

Serves 4
You'll need: Cibiatta bread (enough for 4 sandwiches), 4 Tbsp spreadable butter (for bread), 1/3 cup white onion (finely chopped), 1/3 cup celery (thinly sliced), 1/3 cup dried cranberries (chopped), 1/3 cup walnuts (finely chopped), 1/4 cup parmesan cheese (finely shredded), 12.5 oz chicken breast (drained from can), 2 Tbsp mayonnaise, 2 Tbsp creme fraiche (or sour cream), 1/4 tsp dried dill, 1/4 tsp black pepper, 1/4 tsp sea salt, 1/4 tsp black sesame seeds
How to prepare: lightly toast the bread and butter each slice with the spreadable butter (note if you don't have a small toaster oven, bake in oven for 7 min on 350 degrees F). Mix all other ingredients well in a large bowl (smash the chicken with a fork if needed to get it to flake). Spoon the chicken salad onto the bread slices, to make 4 sandwiches. Note, you can also make the chicken salad portion and use to garnish crackers or to top a salad. Enjoy!

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Salmon Burgers on Puff Pastry

2010-07-04T08:59:00.000-07:00

After a long day, I was attempting to make something quick and easy, yet yummy too. I made these salmon burgers on puff pastry. On the side I served cauliflower mashed potatoes using the small red potatoes (leaving the skins on for a rustic taste). These have less carbs than most mashed potatoes. They are so delicious! I'll post the recipes soon!

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Tomato Soup (with quesadillas)

2010-07-04T08:56:00.000-07:00

I made this refreshing and super healthy tomato soup recently. Accompanied with quesadillas and sparkling water. You can serve this hot or room temperature. I'll post the recipe soon.

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Bell Pepper Cups

2010-06-26T17:49:00.000-07:00

Serves 4
You'll need: 4 large bell peppers, 2 Tbsp butter, 2 Tbsp olive oil, 12 oz of chicken thigh meat (thawed; fat cut off, dice meat into 1/2" pieces), 2 tsp garlic (crushed), 10 oz organic spinach (thawed from frozen; water drained out), tops of the bell peppers (finely diced), 1/4 tsp coriander, 1/4 tsp celery seed, 1/4 tsp tumeric, 1/4 tsp chili powder, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 cup med to dark beer, 1/4 cup walnuts (finely chopped), 1/4 cup parmesan cheese (finely grated)
How to prepare: Slice the tops off of the bell peppers and remove the seeds. Set aside the cup shaped portions. Dice up the remaining portion of peppers from the lids (removing the stem). Add the garlic, butter, olive oil, peppers and chicken into a saute pan. Stir on medium heat for 8 min on med-low heat. Add the spinach, spices, salt, pepper and beer and saute an additional 8 min (stirring every couple minutes). Spoon the sauteed mixture into the bell pepper cups and place on a cookie sheet. Evenly sprinkle cheese and walnuts on top. Bake for 20 min in 350 degrees F oven. Serve atop a bed of brown rice. Enjoy!

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Lemon Tart with a Twist

2010-06-03T06:41:00.000-07:00

Serves 8
For the Crust You'll Need: 1 ready made crust at room temperature (I like the kind that I can roll out), 1 Tbsp flour (if rolling dough out), lemon zest 1/2 lemon How to make it: Roll out dough (using flour, to avoid sticking). Place dough into 9" pie or tart dish. Pierce crust 4 times with fork. Evenly sprinkle lemon zest over crust. Bake on 350 degrees F for 10-12 minutes. Remove and let cool 15-20 min.

For the Filling You'll Need: 4 eggs, 3/4 cup fresh lemon juice, zest of 1 lemon, 1/4 cup brown sugar, 3/4 cup white sugar, 1/8 cup ricotta cheese, 1/8 cup plain Greek yogurt (just plain yogurt if you don't have the Greek kind), 1/4 cup cream cheese (softened), 1/4 cup butter (softened), pinch of nutmeg, pinch of salt How to make it: Combine all filling ingredients in mixing bowl. Mix until smooth consistency. Pour into cooled crust. Bake 25-30 min in 350 degree oven. Remove from oven. Let cool 15-20 min. Place in refrigerator for 1-2 hours.
For garnish: thin lemon slices (about 6), 1/4 cup raw sugar, 1/4 cup powdered sugar, 3 lemon wedges
How to garnish: In a single layer, place lemon slices on baking sheet. Sprinkle raw sugar evenly over lemons. Bake on 350 for 20 min. Let cool. Sprinkle powdered sugar evenly over top of lemon tart. Evenly place baked lemon slices around edge of tart. Add 3 small lemon wedges in center if desired. Enjoy!

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Sirloin Steak Pizza

2010-05-25T09:06:00.000-07:00

Serves 4
Things you'll need: 1 ready-made dough ball (at room temperature), 1/2 cup flour (for surfaces and rolling out dough ball), 1 Tbsp fresh rosemary (chopped), 1 cup organic pizza sauce, 1 cup ricotta cheese, 1 cup organic spinach (thawed out; excess water drained), 1/2 cup artichoke hearts (thinly sliced), 1/2 to 1 pound sirloin steak (cooked via grilling or searing; cut into thin strips),
1 cup mozzarella cheese (shredded), 1/2 cup sharp cheddar cheese (shredded), 1 Tbsp fresh basil (thinly sliced), 1/8 tsp black pepper. Let's Prepare it: Generously add flour to rolling pin and non stick surface (preferably a large cutting board). Roll dough evenly into round circle (about 1/4" thick). Pinch edges to create a crust. Add rosemary evenly over crust. Place in 425 degree F oven for 7 min. Remove from oven and evenly add the remaining toppings over dough. Place in oven (still at 425 degrees) for 17-20 min. Remove from oven and cut into 8 pieces w/ pizza cutter. Glass of syrah would accompany this well. Enjoy!

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Wedge Salad

2010-04-20T14:05:00.000-07:00

For 4 people, you'll need: 1 head of iceberg lettuce (quartered), 2 roma tomatoes (sliced into wedges), 4 green onions (chopped), 1/2 cup of cilantro (chopped), 1/2 cup parmesan cheese, 1/2 tsp black sesame seeds, salt and pepper as desired, dressing of choice.

What to do: Plate the salads directly onto the serving plates. Leave the quartered wedges whole as they are or cut them into smaller wedges (it's up to you). Arrange the tomatoes, onions, cilantro, cheese, sesame seeds, s&p and dressing, evenly on each plate. Enjoy!

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Great Spots in Northern California

2010-04-19T12:20:00.000-07:00

Mark and I were in San Jose, CA recently for his aunt's 90th b-day party. We headed north to Napa, CA the next day to visit some wineries. We also stopped in Berkely, CA (my alma mater, UC Berkeley). Northern CA has an extraordinary selection of dining options, ranging from Ethiopian, French, Indian, Cuban, Mexican, Italian, Spanish, middle Eastern, Irish, and more.

Berkeley is a timeless city, where things seem to never change. We visited a favorite book store of mine on Telegraph Ave, Shakespeare & Co.

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Sweet and Savory Pasta

2010-04-11T08:57:00.000-07:00

Pasta: 16 oz whole wheat pasta, 3 quarts water, 1 tsp salt, 2 Tbsp olive oil.
Prep: Bring water, salt and oil to a boil and add pasta. Cook uncovered for 9-11 minutes, stirring occasionally. Strain and set aside.
Sauce: 1/8 cup olive oil, 2 Tbsp butter, 1/4 white onion (thinly sliced), 1 Tbsp garlic (finely diced), 4 asparagus stalks (thinly sliced at an angle, ends trimmed off), 1/2 of a yellow bell pepper (thinly sliced), 1/8 cup white wine, 1 tsp brown sugar, 1/4 pound turkey sausage (pre-cooked; sliced into 1/4" pieces), 1/8 cup dried cranberries, 1/2 tsp fresh orange zest, 2 tsp fresh orange juice, salt & pepper as desired, 1/4 cup grated parmesan cheese
Prep: Saute olive oil, butter, onion, garlic, asparagus and bell pepper on med heat (stirring regularly) for 5-7 minutes. Add wine, sugar, sausage, cranberries, orange zest and juice, salt & pepper, and cook additional 10 minutes on med-low heat (stirring occasionally). Pour sauce over pasta in serving bowl and mix together. Sprinkle cheese evenly atop pasta. Up to you: Add 1/8 cup of chopped pine nuts or walnuts and sprinkle on top. Also, add some fresh basil and mix in at the end if desired.

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Chicken, Walnut, Spinach Pasta

2010-03-26T11:03:00.000-07:00

Serves 4
Pasta: 1 pound Fusilli spinach pasta, 6 quarts water, 1 tsp salt
Prep: Add salt to water on stovetop. Bring water to a boil. Add pasta and cook for 10-12 minutes (until al dente). Reserve 1/8 cup of water, set aside. Strain pasta and place in serving bowl.
Sauce: 1/4 cup olive oil, 1/8 cup of amaretto almond liqueur (or brandy), 1/2 pound of chicken thigh meat (sliced into 1/2" pieces), 3 cloves of garlic (thinly sliced), 1/4 cup walnuts (chopped), 1/8 cup fresh Italian parsley (chopped), 2 Tbsp butter, 1/8 cup of pasta water, 1/4 cup parmesan cheese. Salt & Pepper as desired.
Prep: Saute chicken, garlic and amaretto in oil for 6 min on med heat, stirring regularly (until lightly browned). Add walnuts, parsley and butter, and saute on med-low for additional 3-5 minutes. For a less viscous sauce, add the pasta water, to thin it out a bit (stir for additional few min). Pour sauce over pasta. Sprinkle cheese atop pasta and add salt & pepper as desired. Mix well and serve. This is a delicious treat!

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Apricot Mahi-Mahi, Low-Carb Mashed Potatoes, Sauteed Veggies and Wild Salad

2010-03-23T21:01:00.000-07:00

Serves 4
Mahi-Mahi: 4 steaks of mahi mahi (approx 4-6 oz each), 3-4 tsp fresh apricot fruit spread, zest of 1 lemon, 1 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper
Prep: Pre-heat oven to 350 degrees F. Salt and Pepper each side of fish. Place on baking sheet. In separate bowl, mix apricot spread, lemon zest and olive oil. Drizzle evenly over fish. Bake for 20 min.

Low Carb Mashed Potatoes: 4 medium red potatoes (rinsed, skins on, thinly sliced), 8 florets of cauliflower (approx 2"x2" florets), 1 tsp salt, 3 quarts of water, 2 tsp fresh rosemary (finely chopped), 1/4 cup cream, 3 Tbsp butter, salt and pepper as desired. Prep: Place potatoes, cauliflower and salt in a pot of water. Bring to a boil. Reduce to med-high heat and cook on stovetop for additional 20 minutes. Once cooked (should be fork tender) strain and place back in pot. Add rosemary, cream, butter and salt & pepper. Mash together with a fork.

Veggie Saute: 8 asparagus spears (stems trimmed), 1 cup mushrooms (sliced), 2 tsp crushed garlic, 3 green onions (thinly sliced), 2 Tbsp butter or olive oil, 1/8 tsp fresh lemon zest, 1/2 tsp dried herbs (greek, italian or herbs de provence) and salt & pepper as desired. Prep: Saute asparagus, mushrooms, garlic, onions and butter on med-low heat for 5 minutes (stir regularly). Add lemon zest, dried herbs and salt & pepper. Saute on low for an additional 7-10 minutes.

Wild Salad: 2 cups of wild lettuce leaves, 1 yellow bell pepper (thinly sliced), 1/8 cup pine nuts, 1/4 cup feta cheese (crumbled). Prep: Place all ingredients evenly over serving tray. Drizzle with 4 lemon wedges, 2 Tbsp olive oil and 1 Tbsp raspberry vinegar or use your favorite salad dressing.

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Frisky French Toast

2010-03-23T11:52:00.000-07:00

Serves 4
Ingredients 8 slices of bread (whole wheat or grain), 8 eggs, 1/4 cup cream, 1 tsp fresh orange zest, 1/2 tsp ground nutmeg,
1/2 tsp cinnamon, pinch of salt, 2-4 Tbsp butter, 1/4 cup powdered sugar
Preparation: Whisk eggs, cream, orange zest, nutmeg, cinnamon and salt in a bowl. Soak 2 slices of bread in egg mixture (flip so both sides get covered with egg mix). Add 1/4 of the butter to skillet on med high heat. Place 2 pieces of eggy-bread in saute pan. Let cook approximately 2-4 min on each side (just until lightly browned). Remove from skillet, place on serving plate. Sprinkle powdered sugar and addt'l orange zest on top if desired. Add syrup and more butter as desired. Repeat this process with remaining bread slices. If extra egg mix remains fry it up in saute pan and serve it on side of french toast.

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Spinach and White Wine Pasta

2010-03-22T13:11:00.000-07:00

Serves 4
Pasta: 12-16 oz dry rainbow pasta (or any other dry pasta), 1 tsp salt, 3 quarts water
Preparation Bring water to a boil, add salt and pasta. Cook 9-11 min (until al dente). At 5 min mark, add frozen spinach (from sauce ingredients). Continue cooking until the 9-11 min mark. Strain spinach and set aside. Strain pasta (don't rinse) and set aside.
Sauce: 2 Tbsp butter, 2 Tbsp olive oil, 1/4 of white onion (thinly sliced), 1 Tbsp garlic (diced), 1/2 cup white wine (preferably pinot grigio), 1/4 cup remaining pasta water, 1 roma tomato (thinly sliced), 1/2 tsp lemon zest, 1-2 tsp lemon juice, 2 cups spinach, salt & pepper as desired.
Preparation: Saute butter, olive oil, onion and garlic in saute pan on med heat for 4-6 min (until softened). Add spinach, white wine, pasta water, lemon zest, lemon juice and salt & pepper. Simmer for an additional 15-20 min on med-low (stir occasionally, sauce should reduce). Pour over pasta and serve.

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Light Salami-Salmon Lunch

2010-03-22T12:48:00.000-07:00

Serves 2-4 (depending on appetites)
Ingredients 1 can chick peas (strained), 1 can green beans (drained and heated in microwave until warm, about 1.5 min), 6-8 slices smoked mozzarella cheese, One 7-8 oz can of salmon (drained), 6-8 slices of light salami, salt & pepper as desired. Preparation: Evenly arrange ingredients on serving plates. Enjoy! Recommended Refreshment: Fill large pitcher with 8 cups of water, 8 cups of seltzer water, 4 orange slices, 1/2 tsp vanilla, 1-2 tea bags, 4 large slices of ginger (skin off). Stir and pour over cups w/ ice.

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Baked Corn Beef and Cabbage with Irish Beer

2010-03-15T22:10:00.000-07:00

Every pound of meet makes 2-4 servings (depending on appetite).
You'll Need: 2.5 pounds of corn beef (uncooked), whole head of green cabbage (quartered), 4 organic carrots (halved), 4 white or red medium potatoes (halved), 1 white or yellow onion (quartered), 4 garlic cloves (peeled but left whole), 8-10 ounces of a dark Irish beer, 24 ounces of beef broth, 1 packet corn beef seasoning, 4-6 sprigs of fresh Italian parsely.
Great Irish Stout/Ale recommendations (for those who are 21 years or older): Guinness , Smithwick's , Murphy's

How to Make: Pre-heat oven to 350 degrees F. Place meat on baking rack inside a baking pan. Evenly situate the vegetables, potatoes, garlic and parsley on the bottom and sides of the baking rack (in baking dish; below and around meat, not on top of meat). Evenly rub corn beef seasoning on top of corn beef. Evenly pour the beer and beef broth over the meat and vegetables. Cover dish with foil. Bake for 2 hours. Turn oven down to 275 degrees F, remove foil and cook for an additional 10-15 min. Let cool and serve. Note - I have cooked corn beef and cabbage via this baking method and the traditional boiling method. The baking method is moist and has so much more flavor in my opinion. Serve with a hearty Irish beer!

Note - if you do not want to use Irish beer as part of the liquids in the baking dish, simply use more of the beef broth.

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Strawberry Banana Bread

2010-03-08T10:57:00.000-08:00

Serves 8 - 16
(depending on hunger)
Dry ingredients:
1/4 cup brown sugar,
3/4 cup white sugar,
2 cups all purpose flour,
1/2 tsp salt,
1/4 tsp nutmeg,

1/4 tsp cinnamon,
1/2 tsp baking soda, 1.5 tsp baking powder
Wet Ingredients:
1 cup fresh strawberries (thinly sliced)
2 medium, ripe bananas (mashed)
1/4 cup raisins, 1/2 cup walnuts (finely chopped)
4 ounces cream cheese (melt 40 sec in microwave)
2 eggs, 1/2 cup melted butter, 1/4 tsp vanilla, 1/2 tsp Orange Zest
Prep: Mix all dry ingredients in a bowl and stir together. Mix all wet ingredients together in a separate bowl (note, mash bananas with potato masher in separate bowl and combine with other wet ingredients). Fold dry ingredients into bowl w/ wet ingredients and mix well (but gently). Grease a 9”x5”x3” baking pan. Pour batter into baking dish. Bake for 55 minutes on 350 degrees. Test doneness by inserting toothpick in center. If it removes cleanly, then it's done. If not add more baking time in 5 min increments (and check again). When done cooking, let it cool for about 10-15 minutes. Serve while warm with butter. Or serve warm with my Special Spread: Heat for 30 sec in microwave, 2 oz cream cheese, 2 Tbsp butter. Mix together. Add 1/4 cup powdered sugar. Stir together. Spread on top of strawberry banana bread as desired.

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Chocolate Strawberry Shortcake

2010-03-07T14:31:00.000-08:00

Serves 4
Ingredients 2 cups fresh strawberries (thinly sliced), 1 Tbsp raw sugar, 1-2 tsp fresh spearmint (thinly sliced), 1/2 tsp fresh lemon juice, 4 pieces angel food cake, 1/2 cup chocolate sauce (made for dipping strawberries in).
Prep: Place strawberries, sugar, spearmint and lemon juice in bowl. Stir together well. Place 1 piece of angel food cake on each serving plate. Pour the strawberry mixture over the cake. Drizzle the chocolate on top with a spoon (or place chocolate in a ziplock baggie, trim corner, gently squeeze, creating a piping effect). Enjoy with a hot chocolate!

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Fillet Mignon w/ Mushroom Puree, Arugula Salad & Pineapple Jasmine Rice

2010-03-07T13:31:00.000-08:00

Serves 2-4 (depending on appetite)
Fillet Mignon:
Two 6 oz pieces of fillet mignon (remove from refrigerator and let it sit at room temp for 20 min), 2 Tbsp butter, 1/2 tsp salt, 1/2 tsp pepper. Prep: Salt & Pepper each side of the fillets. Place on broiler safe pan. Thinly slice butter and place atop the fillets. Broil 3-4 minutes on each side (flip half way). Remove and let it rest for 10 min. Slice or serve whole.

Fillet Mignon Mushroom Puree:
Blend in food processor: 1 c mushrooms, 1 Tbsp garlic, 2 Tbsp olive oil. Add this puree to a saute pan. Add 1/8 c butter, 1/8 c red wine and a pinch of salt & pepper. Stir occasionally. Let simmer for 20-30 min (sauce will reduce). Stir in drippings and pan scrapings from fillet mignon baking dish. Pour puree atop fillet mignon as desired.

Arugala Salad: Evenly place the following over a serving plate: 2 cups arugala, baby bok choy (1 leaf, thinly sliced), 1 roma tomato (thinly sliced), 1 cup mung beans. Dressing: zest of half lemon, 2 Tbsp fresh lemon juice, 1 Tbsp pineapple juice, 2 Tbsp raspberry vinegar, 2 Tbsp virgin olive oil, 1/2 tsp mixed dried herbs (greek, italian or herbs de provence) and a pinch of salt & pepper. Mix all ingredients together well and pour atop salad.

Pineapple Jasmine Rice: Place 3 c water, 2" slice of ginger (peeled), whites of 3 green onions (left whole, not sliced), 2 cloves of garlic (peeled, not sliced) and whites of 1 bok choy leaf (thinly sliced) and bring to a boil. Add 1 c jasmine rice to water, reduce heat to low-med, place lid on and let simmer for 20 min. Remove garlic, ginger and whites of onion. Strain rice and place on serving tray. Top with the greens of the 3 onions (thinly sliced) and 1/2 c of pineapple (thinly sliced). Add 1 tsp black sesame seeds and lightly mix together. Add butter, salt and pepper as desired.

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Seaport Village - San Diego

2010-03-05T10:43:00.000-08:00

It was raining the other day. In spite of the rain, I decided it would be a great day for the outdoors. I visited Seaport Village in San Diego. There weren't too many tourists due to the rain, so there were some great photo opportunities. Great little stores, restaurants, photo galleries and lovely views! Great food!!!!

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Wineries - Temecula, CA

2010-03-05T10:38:00.000-08:00

There are 40+ wonderful wineries in Temecula... Leonesse, Ponte, Southcoast, Wilson Creek, Thornton... to name a few. Grab some friends and a designated driver and head to wine country in Temecula! Enjoy great music, restaurants, wine, views and company.

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El Paso, Texas

2010-03-05T07:28:00.000-08:00

It's fun to visit different cities around the country. You'll notice a diverse range in food selection and food preparation. During a recent trip to El Paso, Texas - I was able to taste authentic Mexican and Italian food. Pictures: The old Plaza Hotel (above); Beautiful chandelier in Plaza Hotel (middle); Enjoying great Italian food at one of the oldest Italian restaurants in El Paso, Capetto's (with a great Italian family, The Sergi's).

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Little Italy - San Diego

2010-03-04T07:23:00.000-08:00

It's entertaining to dine out within cultural segments of major cities. Here are a couple of fun photos I took in Little Italy in San Diego. Great food, ambiance and music! Below: An engravement in the sidewalk of Little Italy (Recipe for a great cappuccino). Little Italy sign as you drive into the Little Italy district.

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Old Town, San Diego (Best Mexican food)

2010-03-03T11:41:00.000-08:00

San Diegans and tourists alike, are familiar with Old Town in San Diego, where one can find authentic, delicious Mexican food. Homemade tortillas are made in plain sight from the street. Great margaritas, music, food and photo opportunities can be found here!

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Cottage Cheese, Apples & Salami (dog food)

2010-03-01T12:26:00.000-08:00

Serves 1 meal (for dogs 50lb or more)
You can cut ingredients in half for smaller dogs.
Ingredients
1/2 cup low fat cottage cheese, 1 carrot (sliced), 1 small apple (diced up), 3 pieces light salami (thinly sliced), 1/4 tsp black sesame seeds
Preparation: Place all ingredients on dog's plate. Serve!

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B-B-S: Beet, Broccoli, Salmon (for dogs)

2010-03-01T11:36:00.000-08:00

My dog absolutely loves this recipe! Great omega 3's are good for her heart.

Ingredients:
2-4 small, whole beets (cooked fresh or from can)
4-6 sprigs of fresh broccoli, 4 oz salmon (cooked fresh or from a can)
Preparation: Evenly spread ingredients on a dog dish. Watch it disappear in seconds! Note, this would be a terrific snack for humans too (on a separate dish that is!)

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cheesecake bars

2010-02-24T22:04:00.000-08:00

Makes 12-16 bars
Crust: 8 shortbread cookies (blended in food processor), 1/3 c melted butter, 1 Tbsp brown sugar Prep: Mix crust ingredients together and press into bottom of a 7"x9"x1" mini baking sheet. Bake in 350 degree F toaster oven for 8 min. Remove and set aside to cool.
Filling: 1 c ricotta cheese, 1 c cream cheese (room temp), 1/4 c white sugar, 1/4 c brown sugar, 1 egg, 1/4 tsp vanilla, pinch of salt Prep: Mix these ingredients in electric mixer on med speed for 3-5 min. With spatula, evenly spread mixture over crust on baking sheet. Place in 350 degree F toaster oven for 30-35 min (edges should look solid). Let cool for 30 min at room temperature. Place in refrigerator for 1-4 hours to cool. Slice cheesecake into even sized bars.
Toppings: 6 oz chocolate chips (melted), 6 oz peanut butter chips (melted), 1/4 c shredded coconut, 1/4 c walnuts (chopped). Prep: spoon the melted chocolate into a small plastic bag. Remove air and seal bag. With a sharp knife slice a tiny piece of the corner of the baggie off, so it becomes a piping baggie. Gently squeeze chocolate onto bars or serving plate in any design you choose. Repeat with melted peanuter butter. Add coconut and/or nuts as desired. Recommend serving with cold glass of milk (w/ a dash of vanilla and a pinch of nutmeg in it)!

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kiwi, pepper and lemon salad

2010-02-24T16:01:00.000-08:00

Serves 2-4
Ingredients Hearts of romaine lettuce (about 5 leaves per person; sliced, w/ ends trimmed off), 1 kiwi (peeled and thinly sliced), 4 Mini bell peppers (sliced into 1/4" pieces), 4 florets of cauliflower (thinly sliced), 1/4 cup dried cranberries, 1/8 cup pine nuts, 1/2 tsp fresh lemon zest, 1-2 tsp fresh lemon juice (reserve wedges for garnish), 2-3 Tbsp olive oil (add a little vinegar if you'd like too), 1/4 tsp black sesame seeds,
Salt and Pepper to taste
Preparation: Evenly place food ingredients on a platter in the order they are listed here (or evenly distribute on individual serving plates). Drizzle lemon juice and olive oil evenly over salad. Sprinkle sesame seeds and salt and pepper over salad. Place additional lemon wedges around edge of plate. I recommend serving with a pitcher of ice water with cucumber and lemon slices in it. Enjoy!

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fillet mignon pasta

2010-02-22T10:42:00.000-08:00

Serves 2-4
Pasta:16 ounces of penne pasta (dried wheat), 4 quarts of boiling water, 1 tsp salt, 2 Tbsp olive oil
Prep: Bring water to a boil, add pasta, salt and oil to water. Cook about 9-11 minutes (stir occasionally) until pasta is al dente. Once cooked, drain pasta (don't rinse) and set aside.
Sauce: 3 Tbsp butter, 1/4 c of white onion (thinly diced), 3-4 cloves of garlic (thinly sliced), 3/4 cups artichoke hearts (thinly sliced), 12 green olives (thinly sliced), 12 baby Heirloom tomatoes (thinly sliced), 1/2 tsp Herbs de provence, 1/4 tsp salt, 1/4 tsp pepper, 1/4 c olive oil, 2 Tbsp white wine
Prep: Sauté butter, onion and garlic in sauté pan about 3-4 min (until tender). Add in artichokes, olives, tomatoes, herbs, salt & pepper, wine and olive oil and sauté on med-low 8-10 min (stirring every 2-3 min).
Fillet Mignon: 1/2 pound of fillet mignon, 1/4 tsp salt, 1/4 tsp pepper, 1 Tbsp butter
Prep: Salt and pepper each side of the fillet. Add butter to a sauté pan and let it melt on med-high heat for 1-2 minutes. Add the fillet to sauté pan and cover with lid. Let cook 3-4 min on each side. Remove from pan and let it rest about 5 minutes (to keep juices in). Slice fillet and set aside.
Overall prep: Pour sauce over pasta and mix together. Place on serving platter. Evenly spread 1/2 c feta cheese over pasta. Place fillet mignon in middle of pasta. Place additional whole baby heirloom tomatoes on top for garnish if desired. Also, place parsley around edge of platter too if desired.
Great with a good cabernet sauvignon!

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cran-raspberry orange cheesecake

2010-02-15T10:16:00.001-08:00

Serves 8
Getting Started: Make sure you have 1 spring form pan, wax paper, food processor and an oven. Open spring pan and place a sheet of wax paper over bottom. Attach spring form parts. Trim off excess paper around edge. Pre-heat oven to 375 degrees F.

For The Crust You’ll Need: 3/4 cup crushed white chocolate chip cookies (about 12-14 medium size cookies), 2 Tbsp room temperature butter, 1 tsp orange zest How to Prepare: Mix crust ingredients together well, in a bowl. Press crust evenly onto bottom of pan. Bake for 5 min in 375 degree F oven. Remove and set aside to cool. For the filling You’ll Need: 12 oz room temperature cream cheese, 12 oz room temperature ricotta cheese, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 Tbsp flour, 3 eggs, ½ tsp orange zest, ¼ cup milk, 1 tsp orange marmalade, ½ cup dried cranberries How to Prepare: Beat cheeses, sugars and flour in a mixer on medium speed for 3 minutes. Add the eggs, orange zest, milk and marmalade and mix for 2 more minutes. Fold in the cranberries. Pour filling over crust in pan. For the Garnish You’ll Need: ½ cup fresh raspberries, ½ tsp orange zest. How to Prepare: Evenly place raspberries on top of filling (they will gently sink into the filling). Grate additional orange zest evenly over top of filling. Final Preparation: Bake cake in 375 degree F oven for 35-40 min. Sides should be firm. Let cool at room temperature for 30-60 minutes. Refrigerate about 4-6 hours before serving.

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The Zoo - San Diego, CA

2010-02-11T11:34:00.000-08:00

It's fun to re-visit places you used to go as a child, such as the San Diego Zoo (for me). As an adult I notice beautiful scenery, plants, views, great shows, food, etc. As a child I remember large cotton candy, the cool animal sippy cups, the tiger shaped backpack from the souvenir shop, the petting zoo (where goats would chew my pigtails) etc.. On a recent venture to the SD Zoo, I walked through the entrance and headed straight toward the sky baskets, so I could view the entire park from above. This provided great views of San Diego and an overall roadmap of where I wanted to go throughout the park. I saw amazing animals, beautiful landscaping, giraffes eating, koalas sleeping! The zoo offers great picnic areas where one can bring his/her own gourmet lunch. Restaurants serve beer and wine with some nice salads, pastas and burgers too. Visit a local zoo near you!

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squash sweet rings

2010-02-04T15:39:00.001-08:00

Makes 4 appetizers
You'll need: 2 organic winter squashes (Turban, Sweet Dumpling, Carnival, Gold Acorn, Delicata, Buttercup and/or Golden Nugget), 1/2 cup olive oil, 1 tsp salt, 1/2 tsp turmeric, 1 tsp ginger powder, 1 tsp ground cloves, 1 tsp cinnamon, 1/4 c brown sugar, 1/2 tsp orange zest (use an organic orange), 2 tsp white powdered sugar, 3 Tbsp locally gathered, honey How to Make: Cut squash into 1/4" rings (discard round pieces on all sides; scrape out any loose flesh). Lay rings side by side (not overlapping) on 1-2 nonstick cookie sheets. Evenly drizzle olive oil over tops of rings. In separate bowl, mix the following: salt, turmeric, ginger, cloves, cinnamon, brown sugar. Evenly sprinkle this mixture over tops of rings. Zest orange peel evenly over top of rings. Bake in 350 degree F oven for 45 min. Remove from oven and drizzle locally gathered honey and powdered sugar over squash rings. Serve on a festive platter. To eat, remove the squash flesh from skins by gliding inside flesh against your teeth (like you would with an artichoke leaf). Or nibble off the flesh (away from the skin/rind, like you would w/ a piece of watermelon). Great way to turn something healthy into something delectably yummy! Enjoy.

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rainbow pasta

2010-02-02T12:22:00.000-08:00

Serves 4
Pasta: 16 oz semolina colorful pasta, 1/2 tsp salt
Prep: Bring 4 quarts of water to a boil. Add salt and pasta and cook 9-11 min. Drain and set aside.
Sauce: 1) 1 Tbsp crushed garlic, 2) 1/4 c thinly sliced white onion, 3) 1/2 yellow bell pepper (thinly sliced), 4) 1/2 orange bell pepper (thinly sliced), 5) 1/4 c butter, 6) 1/4 c olive oil, 7) 20 cherry tomatoes (halved), 8) 2 tsp chives (chopped), 9) 1/4 c white wine, 10) 1/4 c cream
Prep: Saute on med heat ingredients 1 - 7, for 5 min. Add #s 7-10, and cook on med-low for 15-20 min. Stir regularly.
Garnish: 1/4 cup parsley, 1 tsp sesame seeds, 1 c parmesan cheese, 1/4 tsp lemon zest
Plating: Evenly place pasta on serving tray or plate. Pour sauce over pasta and mix w/ tongs. Place parsley around plate for garnish. Add sesame seeds, cheese and lemon zest evenly over top of pasta.
I recommend listening to fun music while cooking out loud!

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pizza pizzazz!

2010-01-30T21:57:00.000-08:00

Serves 4-6
The Dough: 1 pre-made 12 oz ball of dough (thawed), 1/2 tsp oregano, 1/2 tsp rosemary, 1/8 cup flour (for rolling). Prep: Roll out dough into a round shape (should be about 1/2" thick all around). Pinch the border of dough, to form a crust. Take a fork and puncture the dough evenly about 12x over surface. Bake on 400 degree F for 9-10 min. Note if using a pizza stone, place stone in oven while pre-heating, so pizza enters oven on a hot stone.
The Sauce: 1/2 c artichoke hearts, 1/4 c sun dried tomatoes, 1/8 c pine nuts, 1/2 c ricotta cheese, 1/8 cup olive oil, pinch of salt, pinch of pepper. Prep: Blend all ingredients in food processor (about 60 sec until smooth). With a spatula, evenly spread the sauce over the crust.
The Toppings: 1/2 c fresh spinach, 1 med vine tomato thinly sliced, 1/4 of a white onion thinly sliced, 1/4 c thinly sliced mushrooms, 16 pieces of turkey pepperoni, 1 c mozzarella cheese, 1/4 tsp black pepper. Layer all toppings on top of dough/sauce. Bake an additional 10-14 min (until ingredients look softened, cheese is melted and edges of crust are slightly browned). Remove from oven and evenly pour 1-2 Tbsp of melted butter atop pizza. Slice w/ a pizza cutter. Enjoy w/ a glass of pinot grigio if you'd like.

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vegetable raviolis

2010-01-27T18:46:00.001-08:00

Serves 8
You can choose to make all of the raviolis with one filling type (using ingredient portions listed below each filling type) or you can make half and half of each filling type (splitting ingredients in half for each unique filling recipe)
Type 1: 1 c artichoke hearts, 1/2 c sun dried tomatoes, 1/4 c pine nuts, 1 c ricotta cheese, 1/4 cup olive oil, 1/4 tsp salt, 1/4 tsp pepper
Prep: Process these ingredients in a food processor for about 60 seconds until it's a smooth consistency. Saute the mixture in saute pan on med heat for 3 minutes, stirring regularly. Spoon into a bowl and cover w/ foil to keep warm. Set aside.
Type 2: 1 c spinach (if frozen, make sure to thaw and drain excess water), 1/3 cup mushrooms, 1/4 cup black olives, 1 c ricotta , 1/4 cup olive oil, 1/4 tsp salt, 1/4 tsp pepper Prepare this filling type as you prepared type 1. Set aside in a separate bowl, covered with foil.
Sauce: 4 cloves of garlic (finely diced), 1/2 c butter, 1 Tbsp flour, 1/2 c olive oil. 1/4 c cream, 1/4 tsp salt, 1/4 tsp pepper, 2 Tbsp fresh basil. Prep: Create a roux by combining 2 Tbsp of the butter w/ the flour in saute pan on med heat. Stir constantly for 2 minutes. Stir in garlic and saute for additional 2 min. Add remaining ingredients (except basil) and stir regularly on low-med heat for 10-12 minutes. Reduce to low and stir occasionally while making the rest of the meal. About 5-10 min before serving, stir basil into the sauce. In a separate bowl add 1 c of Parmesan cheese (to place atop raviolis once sauce is poured on them).
Items you'll need to make the raviolis: You'll need a small bowl of water, a small basting brush, won ton wrappers (approx 100 3"x3" wrappers, to create 50 raviolis), a large prep surface, or 2 large cutting boards, 2 towels to place filled raviolis on for drying, 6 quarts of boiling water (w/ 1 tsp of salt in it) and a slotted spoon for inserting and removing raviolis from boiling water.
Preparation of raviolis: place one wrapper on work surface, wipe it with a light layer of water w/ brush, add a 2nd wrapper on top of it (evenly press together). Add 1/2 tsp to 1 tsp of filling in middle, wet the left and bottom edges of wrap, fold the other edges of wrap down (creating a triangle, with filling inside). Lightly press the edges to seal. Place raviolis on towel to dry. Finish with remaining won tons. Now, with slotted spoon, add about 6 raviolis to boiling water at a time. Cook for about 2 min, or until they float to the top. Remove with slotted spoon and place on flat surface (cookie sheet, cutting board, individual plates, or serving tray). Note, raviolis may stick to one another thus the need to separate them after cooking. Finish cooking remaining uncooked raviolis in this fashion. Place 6 raviolis per plate. Spoon sauce evenly over each portion. Add even amount of parmesan cheese atop each portion. Add extra pepper if desired. Enjoy with a lovely spinach salad and garlic bread! Pinot Noir would be nice with this.

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greek-italian sandwich

2010-01-24T20:30:00.000-08:00

Serves 4
Sandwich Ingredients
1) 4 Ciabatta Rolls, 2) 4 Tbsp spicy mustard
3) 8 slices of cheese, 4) 16 slices of salami
5) 16 slices of turkey
6) 1 Large Vine Ripe Tomato (thinly sliced into 8 pieces)
7) 1 cup fresh cilantro, 8) 1/2 white onion thinly sliced
Slice rolls in half. Evenly spread mustard over bottom 4 slices of bread for each sandwich. Evenly place ingredients 3 through 8 on top of mustard covered bread.
Spread for top piece of bread:
1) 1/2 cup cilantro creamy dressing (or any other dressing okay)
2) 1/4 cup chopped artichoke hearts, 3) 1/4 cup chopped sun dried tomatoes 4) 1/8 cup pine nuts chopped, 5) 1/4 tsp horseradish
6) 1/4 tsp Greek or Italian seasoning
Mix all spread ingredients in a bowl and stir well. Evenly spread sauce over 4 remaining pieces of bread. Top each sandwich with top piece of bread and serve. Great with a good red zinfandel or malbec wine.

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scone cookies

2010-01-22T19:59:00.000-08:00

Serves 8 (Makes approx 16-20 large cookies)
You'll need: 1/2 cup butter (softened), 1/2 cup cream cheese (softened), 1 cup packed brown sugar, 1/2 cup granulated sugar, 1/2 tsp baking soda, 2 Tbsp vegetable oil, 2 eggs, 1 Tbsp orange marmalade, 1 tsp vanilla, pinch of salt, 2 ½ cups flour, 6 ounces white chocolate chips, 6 ounces milk chocolate chips, 1 cup chopped walnuts, 1/2 cup shredded coconut

How to prepare: Mix first 5 ingredients w/ electric mixer on med-high speed. Add in ingredients 7-10, continue mixing. Slowly & gradually add in flour. Mix in (on low) chocolate, walnuts and coconut. Pre-heat oven to 375 degrees F. Drop dough onto ungreased cookie sheets about 2" apart, using heaping rounded tablespoons. Bake 12-18 minutes (until edges are brown). Since these are fairly large cookies, test one by inserting a toothpick into center of finished cookie. If it removes cleanly, they are ready. Serve with milk.

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salad toast snack

2010-01-17T16:32:00.000-08:00

Serves 4
You'll need: 1c artichoke hearts, 1/2 c sun dried tomatoes, 1/2 c pine nuts, 1/2 c fresh cilantro, 1/2 c goat cheese, 1/8 c olive oil, 1/2 tsp sesame seeds, 1/4 tsp salt, 1/4 tsp pepper
How to Make: Place all ingredients on cutting board and chop up. Place even amounts atop 4 pieces of bread or rolls (toasted or not toasted). Enjoy as a snack or as an accompaniment to a meal.

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herb-spice pork roast

2010-01-16T19:40:00.000-08:00

Serves 4-8
Roast Ingredients
4-5 pound boneless pork loin roast (thawed),
1 large white onion (skin off and quartered),
6 whole cloves of garlic (peeled),
8 med potatoes (halved & boiled for 10 min, skins on),
3 large carrots (cut in 1/3rds, boiled 10 min, skins on),
1 tsp dried garlic, 10 whole cloves of all spice
Dry Rub Ingredients
2 tsp spiced cider mix, 1 tsp (dried): rosemary, basil, parsley, cumin, garlic powder, salt, black pepper, ginger, coriander
Gravy:
1/2 Tbsp ginger preserve, 1/4 cup white wine,
1/4 cup beef broth, 1/4 cup brown sugar, 3 Tbsp butter, bottom scrapes of remains from pork roast baking dish
Preparation: Preheat oven to 325 degrees F. Mix all of the dry rub ingredients together in small bowl. Place pork loin on large plate. Rub dry rub ingredients evenly over entire pork loin. Place pork loin in roasting pan. Arrange other roast ingredients around pork loin, evenly (in roasting pan). Place in oven (uncovered) for 1 hr 45 minutes to 2 hours (internal temp must be 150 degrees F when removed from oven; 160 degrees after 15 min of resting).
Combine all gravy ingredients in small saucepan on stove (medium heat) 15-20 min (stirring regularly). Once roast is removed from oven, remove pork loin and other roast ingredients and place on serving tray. Add gravy into roasting pan and scrape excess juices/food pieces off roasting pan. Pour gravy back into saucepan and simmer for an additional 5-10 min. Pour gravy over pork and vegetables and serve.

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kahlua fudge cake (by marti kittmer)

2010-01-12T12:34:00.000-08:00

Ingredients:
1 chocolate cake mix
4 oz. packet chocolate instant pudding mix
4 eggs
2 cups sour cream
¾ cups vegetable oil
1/3 cup Kahlua
6 oz. chocolate chips
Preparation:
Mix together the first 5 ingredients until smooth. Stir in Kahlua and chocolate chips. Pour into greased baking dish (9"x9"x3"). Bake for 1 hour at 350º F. Insert toothpick (if it comes out clean, it's ready). Let cool for 1 hour. Top with chocolate frosting and whipped cream.

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Banana-Broccoli-Chicken (for dogs)

2010-01-11T10:59:00.000-08:00

Serving Size: 1 meal for dog 50lbs or heavier

(boil multiple chicken breasts at once and prepare several meals in baggies for the week if desired); if smaller dog cut portions in half.

Ingredients:

1 Chicken Breast (or 2 legs or thighs, de-boned)

4 broccoli florets

1/2 banana (thinly sliced)

1/8 cup organic, dry dog food

Protein/Herb/vitamin powder (for dogs, serving size as recommended)

Preparation: Place chicken breast in water. Bring to boil. Once boiling, turn heat down to low and put a lid on pot. Let cook for about an hour. Remove chicken from water and let cool. Remove skin, fat and bones. Layer chicken pieces on a plate. Place broccoli, dry dog food and protein/herbs on chicken. Evenly place bananas around edge of plate (or just toss into bowl w/ other food). Mix well and serve.

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5 cheese veggie lasagna (w/ butter crumb topping)

2009-12-09T10:06:00.001-08:00

Serves 6-9 Sauce:
1 jar organic (16 oz) vegetable pasta sauce, 12 ounces fresh Heirloom tomatoes diced up, 1/4 cup red wine, 1/2 tsp Italian seasoning, 1 Tbsp fresh sweet basil (thinly sliced)
Combine sauce ingredients and simmer on low for 20-30 minutes (add basil at 15 min mark).
Lasagna:
8-10 ounce package of lasagna noodles (uncooked), 1 egg, 1 cup cottage cheese, 1/2 cup cream cheese (room temp), 1 cup Parmesan cheese, 1 cup mozzarella cheese, 1 cup ricotta cheese
Blend cheese ingredients together well (in a bowl) and set aside.
1 yellow squash (thinly sliced lengthwise), 1 green squash (thinly sliced lengthwise), 1/2 an eggplant (peeled and thinly sliced width wise)
Set these vegetables aside on separate plate.
Topping:
1/2 cup bread crumbs, 4 Tbsp melted butter
Mix these 2 ingredients together in a separate bowl.

Preparation: Place 3 noodles on bottom of 12" long by 7.5" wide by 2" tall casserole dish. Spoon 1.5 cups of sauce over noodles and spread out evenly. Add a layer of vegetables (eggplant on one layer and alternate different colored squash on next layer). Add a layer of cheese spread. Repeat one more time (noodles, sauce, veggies, cheese spread). If sauce is thick (not a lot of liquid in it) pour 1/4 to 1/2 cup of hot water around inside edges of dish (skip if sauce has a liquid consistency). Top lasagna with breadcrumb & butter mixture. Place foil over dish, and bake in 350 degree oven for 1 hour and 15 minutes. Carefully remove foil at 1 hour mark (cook remaining 15 min uncovered). Let cool about 10 minutes before serving. Great with garlic bread and salad!

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goat cheese, walnut chicken

2009-12-04T18:30:00.000-08:00

SERVES 2-4
Chicken:
Two half pound chicken breast fillets
1/2 cup dried cranberries
1/2 cup goat cheese
1/2 cup chopped walnuts
zest of half an orange
2 Tbsp olive oil
1/2 tsp of salt & pepper
Fillet each chicken breast in half and lay flat. Flatten each fillet with a meat mallet to about 1/3 of an inch thick. Combine cheese, cranberries, orange zest and walnuts in separate bowl. Mix together with hands. Place half of the filling on one end of each fillet. Roll chicken around the filling. With butcher's string tie about 3 loops to hold it together. In saute pan add 2 Tbsp olive oil on high heat for a few minutes until pan is hot. Add salt and pepper to each side of chicken. Sear chicken in pan 1 minute on each side. Place saute pan (if not oven safe, transfer to baking dish) in pre-heated 350 degree oven for 35-40 min (until internal temperature is 165 degrees).
Sauce:
2 Tbsp pure pomegranate juice, 1 tsp Worcester sauce
juice & zest of half an orange, 1 tsp orange marmalade
2 tsp brown sugar, 2 Tbsp butter, 1 tsp crushed garlic
2 Tbsp fresh African basil, 2 Tbsp balsamic vinegar
2 Tbsp red wine, 1 tsp molasses
Place all sauce ingredients in small sauce pan. Cook on med-high heat for 3-4 minutes. Reduce to low for an additional 35-45 minutes, stirring occasionally (so it reduces down). Pour over cooked chicken and serve.

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sensational veggies

2009-12-03T13:38:00.000-08:00

Serves 1
(multiply quantities proportionally by one, to increase serving sizes)
You'll need: 2 carrots (cut in half lengthwise), 1 zucchini (cut into 1/4" spears), 3 green onions (whole with ends cut off), 1 tsp crushed garlic, 1 Tbsp olive oil, 2 Tbsp broth (veggy or beef), 1/2 lemon (use juice and cut in 2 slices for garnish), 1 tsp seasoning (Herbs de provence, Greek or Italian), Bed of greens for presenation on plate
How to make: Saute carrots, zucchini, onions, garlic and olive oil on med-high for 3-4 minutes. Add broth, lemon juice nd seasoning; cook for 8-12 minutes on low-med heat (liquid will be absorbed by veggies). Serve vegetables atop a bed of greens. Incredibly healthy and yummy! Gives you the subtle crunch and flavor that you might crave in less healthy foods!!!

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prosciutto, butter, sage pasta

2009-11-18T07:30:00.000-08:00

Serves 4
Pasta: 16 ounce package of pasta, 6 quarts of boiled water, 1 tsp salt Prep: Boil Pasta in water per package instructions (7-9 min). Drain and set pasta aside.
Sauce: 1/2 white onion (finely diced), 2 Tbsp crushed garlic, 2 Tbsp olive oil, 1 Tbsp scotch (or whiskey or rum) Prep: Saute the above mentioned ingredients on medium heat for 6 minutes.
1 Tbsp flour, 1/4 cup butter, 3/4 LB of diced chicken breast
Add flour and butter to saute pan (to make a roux in corner of pan) and mix together about 2 minutes. Add chicken to saute pan for a couple minutes on each side to brown.
2 Tbsp fresh, whole sage leaves(about 8 leaves), 1 cup diced asparagus, 1/2 cup white wine, 1/2 cup cream or milk, 1/2 tsp ground cumin, 1/2 tsp salt, 1/2 tsp pepper
Add the above mentioned ingredients to saute pan and stir. Let liquids reduce on medium to high heat for about 6 minutes (stir a few times).
1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, 3 ounces thinly sliced prosciutto, 1/2 tsp fresh lemon zest, 1/8 cup butter
Reduce heat to low and add the cheeses, prosciutto, lemon zest and additional butter. Stir all ingredients together and let simmer for an additional 5-7 min. Pour sauce over pasta and serve! Recommend a nice glass of chardonnay.

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vivaciously veggie pizza

2009-10-22T14:39:00.000-07:00

Creates 3 Mini Pizzas (serves 3-6)
You'll need: 1 store bought dough ball (wheat or white), 2 Tbsp fresh rosemary (chopped), 1 container of pizza sauce (12-16 ounces), 1 cup shredded mozzarella cheese, 1 cup shredded provolone cheese, 1 cup broccoli (sliced), 1 large yellow bell pepper (sliced), 1/2 white onion (sliced),
2 Tbsp garlic (diced), 1 cup artichocke hearts (diced), 1/2 cup sun dried tomatoes (sliced) How to make it: Remove dough from refrigerator. Allow it to sit at room temperature for 20 minutes. Slice dough ball into thirds. Roll out each section into a round, pizza shape (use flour on surface and roller as needed). Lightly poke fork into the flattened dough surfaces (about 6 pokes each). Sprinkle dough surfaces evenly w/ fresh rosemary, pizza sauce and other desired ingredients (in layers). Bake in pre-heated 450 degree oven for 12-14 minutes. Enjoy! NOTE: You can add diced up chicken and/or ground lamb or hamburger meat to add more protein! Just saute the meat on the stovetop w/ a bit of olive oil in a saute pan for about 5-7 minutes on med-high heat. Drain the meat and add it to the pizza as a topping (it will continue to cook in the oven, so don't overcook on stovetop)!

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bella lovin grub recipe (for dogs)

2009-10-20T13:04:00.000-07:00

Serving Size: 1 meal for dog 50lbs or heavier
(boil multiple chicken breasts at once and prepare several meals in baggies for the week if desired); if smaller dog cut portions in half.
Ingredients:
1 Chicken Breast
4 thin slices beets (cooked)
1/8 cup organic, dry dog food
Protein/Herb/vitamin powder (for dogs, serving size as recommended)
Preparation: Place chicken breast in water. Bring to boil. Once boiling, turn heat down to low and put a lid on pot. Let cook for about an hour. Remove chicken from water and let cool. Remove skin, fat and bones. Layer pieces on a plate. Cut beets into thin strips. Add dry dog food and vitamins evenly. Mix well and serve.

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shrimp cups

2009-10-07T22:53:00.000-07:00

Serves 4
For the Shrimp and pastry:
4 puff pastry shells, 12 Large shrimps (tails on), 12 fresh basil leaves (whole), 2 Tbsp Extra Virgin Olive Oil, 2 Tbsp fresh lemon juice
How to make: Place pastry puffs on an ungreased cookie sheet. Cook in 400 degree F oven for 15-20 minutes (until edges are slightly golden). Saute shrimp in saute pan over med heat, w/ olive oil and lemon juice until tender (about 2-3 minutes on each side; don't overcook).
For the Filling: 2-3 Tbsp olive oil, 1/4 cup French green beans, 1/4 cup yellow corn, 1/4 cup sun dried tomatoes (diced), 1/4 cup grilled red bell pepper (diced), 1/4 cup shredded mozzarella cheese, 1/4 tsp dried cumin, 1/4 tsp curry powder, 1/8 tsp salt, 1/8 tsp black pepper, 1/2 tsp lemon zest
How to Make: Mix all filling ingredients (except cheese) and saute over med heat 4-6 minutes, stirring occasionally. Remove from heat. Add cheese and mix all filling ingredients together. Place a pastry shell on a serving plate. Spoon in 2-3 Tbsp of filling in center of pastry shell. Evenly place 3 shrimps on top of the filling. Place basil in the center. Repeat for the other 3. Enjoy! Note, If you do not like shrimp, replace w/ chicken chunks, chopped bacon or prosciutto (about 2-3 oz per cup).

Note - Curry is a strong flavor. If you do not love curry then replace with a spice that you like!
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veggy quiche with a kiss!

2009-10-04T15:05:00.000-07:00

Serves 8
For the crust you'll need: 1 1/4 cups flour
1/8 tsp cumin , 1/4 tsp salt, 1/8 tsp black pepper, 1/3 cup butter or shortening, 5 Tbsp ice water,
2 tsp fresh rosemary (chopped),
How to Prepare: Stir flour, cumin, salt and pepper together in a medium bowl. Combine room temperature butter or shortening into dry ingredients, using a pastry blender. Add water evenly in sections and mix together well with a fork. Roll dough into a ball (place in plastic wrap). Refrigerate for 1/2 hour to 2 hours. Place dough on a large cutting board (place flour on board, rolling pin and hands). Roll out w/ rolling pin (12" circle). Roll flattened dough onto rolling pin, to transfer into the 9" pie/quiche plate. Trim dough to edges of plate (crimp as desired). Prick bottom and sides of dough w/ a fork, and sprinkle rosemary evenly over dough. Cover with foil and bake for 8 min on 450 degrees. Remove foil and bake additional 5 minutes.
For the quiche you'll need: 6 eggs beaten, 3/4 cup cream, 1/8 tsp salt, 1/8 tsp black pepper, pinch of ground nutmeg, 2/3 cup shredded mozzarella cheese, 1/4 cup shredded parmesan cheese, 1/4 cup shredded provolone cheese, 1/8 cup sundried tomatoes (finely chopped), 2 Tbsp flour, 2 tsp chopped fresh rosemary
1/4 cup chopped green onions, 1/4 cup artichoke hearts (finely chopped), 1/4 cup chopped squash, 1/4 cup mushrooms (thinly sliced), 1/4 cup bell pepper (finely chopped), 1 to 2 Tbsp fresh basil (thinly sliced into confetti strips), 1 to 2 Tbsp pine nuts How to prepare: In a medium bowl, stir together the eggs, milk, salt/pepper, nutmeg, tomatoes and rosemary. In a separate bowl, mix cheeses and flour. Combine cheese/flour into bowl w/ eggs. Layer the following over the pie crust: onions, artichoke hearts, squash, mushrooms, bell peppers. Pour egg mixture evenly over ingredients in pie crust. Evenly sprinkle basil and pine nuts on top. Bake in 325 degree oven (uncovered) for 35-40 minutes (until set in center). Let cool for 10 minutes.

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dani's caprese salad

2009-08-23T21:47:00.000-07:00

Serves 4 appetizers
For the Salad you'll need: 2 Large Heirloom Tomatoes, 15 oz can of Sliced Beets, 2 Tbsp Fresh Basil, 3 Tbsp Feta Cheese (crumbled), Crushed black pepper and salt on top to taste
For the Dressing you'll need: 3 Tbsp blackberry ginger balsamic vinegar, 1 Tbsp Extra Virgin Olive Oil, 2 tsp fresh Lemon Juice, 1/2 tsp worcestershire sauce, 2 tsp pomegranate juice, 1/2 tsp beet juice, 1/2 tsp fresh ginger (thinly grated), 1/8 tsp salt, 1 tsp Greek Mediterranean Seasoning (oregano, garlic, lemon peel, dill weed, chili flakes, spearmint, cinnamon, mace, chervil) How to Make: Combine all sauce ingredients in bowl and stir well.
Slice tomatoes (1/4 inch thick slices). Drain beets from can (reserve juice for sauce). Chop basil into confetti strips. Place ingredients on plate, alternating tomatoes w/ beets; sprinkle cheese, basil and salt and pepper on top. Drizzle dressing evenly over salad. Enjoy!

Note - Insalata Caprese originates with a "capri" style from the region "Campania" in Italy. It's usually served as a first course. A true Caprese from this region is made of buffalo mozzarella, tomatoes, basil, salt, pepper and olive oil. "Dani's Caprese" is a play on the overall appearance of an Italian caprese and shares its freshness to the palette. Both are fantastic!
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minty ground lamb meatballs

2009-08-18T22:11:00.000-07:00

Makes 12-14 meatballs
For the Meatballs you'll need: 1 pound ground lamb meat, 1/3 cup bread crumbs, 1 egg, 1 Tbsp olive oil, 2 cloves garlic (finely minced), 1 tsp fresh spearmint leaves (finely chopped), 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp cinnamon, 1/4 tsp salt, 1/4 tsp pepper For the Sauce you'll need: 3/4 cup fresh spearmint leaves, 1/3 cup extra virgin olive oil, 1/8 cup Balsamic Vinegar, 1 tsp greek seasoning, 2 tsp fresh lemon juice, 1/2 tsp worcestershire sauce, 2 cloves garlic, 1/4 cup feta cheese, 1/4 tsp salt, 1/4 tsp pepper How to prepare: Mix meat ingredients in a bowl. Roll into meatballs (about 1.5"x1.5"). Place on baking sheet (2" apart) in 400 degree oven for 20 minutes. Mix all sauce ingredients in food processor until blended together well. Serve sauce on side of meatballs or pour over top. I recommend serving atop couscous, w/ homemade hummus, pita bread, Greak salad and fresh thaziki sauce.

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