July 10, 2012
When you are “Entertaining Elegantly” – it does not need to be stuffy or stuck-up or difficult! Throwing your food “on a stick” is a great way to have beautiful presentation, easy to grab goodies, that everyone will love!
Make skewered antipastos for your next picnic, they are perfect for a grab and go hearty bite between whatever activity you have going on with your picnic. No need to grab junk food or stop your fun to sit and eat – grab a stick & have fun. You could also enjoy these as tasty appetizers, a great way to start off your next party and impress your friends. These skewered antipastos are even perfect for a formal gathering (maybe in a tall vase).
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June 3, 2012
No matter how fancy the cooking gets, sometimes there is nothing better than an awesome Grilled Cheese.
I love Grilled Cheese (and any type of warm grilled sandwich/panini if we are really being honest here). Unfortunately, all of those carbs and cheese calories are not what my pants really love – but it is just so good that who can resist! We are only here to enjoy our lives for a short period of time, so I figure as long as we stay healthy – we are going to eat well! So enjoy Grilled Cheese with Tomato Soup or Roasted Tomato Soup or Spicy Tomato Soup or Whatever you like!
ANYWAYS – back to today’s sandwich…..
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February 22, 2012
WARNING – this is not diet food!
This dip is perfect for a crowd at your next party. At our Super Bowl Party this year this dip was the one that had the highest percentage of it eaten, so that should speak for itself. There is nothing “healthy” about this – so make sure to cook it for a crowd so the calories consumed will be lower… high calories (divided by) more people (equals) less calories per person!
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November 23, 2011
When I suggested making Pumpkin Maccaroni and Cheese to bring to friends, Rich was pretty skeptical. Then, as I was putting the mac & cheese into the casserole dish to bake he was practically licking the pot with the extra pasta clean! Through mouthfuls he was telling me how much this totally worked even though he didn’t think it would. I’ll take it!
This recipe would work wonders on your Thanksgiving Table (it maybe a bit late for this suggestion, sorry). Everything in this recipe works and is perfect for any of your fall mac & cheese cravings. The pumpkin does not come out and smack you in the face like it would in a pumpkin pie but the flavor balance is spot-on and delicious.
Get out your pots and your stretchy pants, and enjoy some of this amazing savory Pumpkin Macaroni & Cheese!
Pumpkin Mac n Cheese
- 16 oz small shell pasta
- 3 tbsp butter
- 3 tbsp flour
- 4 cups milk
- 16 oz grated cheese blend
- ¾ cup pumpkin puree (about half 15-oz can)
- 1.5 tsp minced fresh rosemary
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp cayenne
- ½ cup panko breadcrumbs
Preheat oven to 400 degrees.
Cook pasta in boiling salted water. Drain and rinse with cold water. Set aside.
In a heavy pot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds. Add 2 cups milk and minced rosemary and whisk until smooth. Add another cup of the milk (reserving one cup) and continue to whisk. Cook for four minutes while whisking. The mixture will get very thick! Add 12 ounces of the grated mixed cheese (reserving about a handful of grated cheese) and stir well so that the cheese melts. Add the salt, pepper and cayenne followed by the additional cup of milk and the pumpkin puree. Once everything is smooth, add the cooked macaroni and toss well. Pour into a 9″13″ casserole pan and top with the remaining grated cheese and the breadcrumbs.
Bake for 25 minutes until golden brown and bubbling
Yield: 8 servings
*Note – I had a 12 oz container of pasta so I just took out about 3/4 cup of cheese sauce before mixing the pasta in. Then that can get used in a soup (think cheddar soup, pumpkin soup, beer n cheese soup) or to make more pasta another day or on top of potatoes or whatever you like!
And I leave you with this, Today’s Question of the Day… What food combinations are you not sure will work but then turns out tastefully delicious?
July 29, 2011
We keep on getting stuff called amaranth from our co-op. It is not a bad thing (actually pretty good) and it actually tastes a lot like spinach (with a slightly more bitter & fuzzy-ness to them) The major problem is that we are getting tired of it and we are also avoiding using the oven all the time during these summer months!
With our last crop of Amaranth I decided I wanted to do some sort of Spinach Pie & this recipe looked like it would hit the spot (which it did)! This got huge thumbs up from us & my parents (served with a big salad and some grilled garlic chicken to satisfy dad’s need for protein with every meal). The flavors in this were right on and in many ways it reminded me of my Spinach Feta Pie, (which I guess I never blogged, and am now craving as well)! Veggie Pies are an awesome way to get some tasty flavors into your diet (although “diet” is a rough word to use here with the 3+ cups of cheeses in the pie). So just ENJOY!
Spinach Ricotta Pie
- 1 tablespoons butter
- 1 medium onion, finely chopped
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry OR 1 big bunch spinach which you wilt down yourself
- 8 ounce (1 cup) mozzarella cheese, grated
- 1 cup freshly-grated Parmesan cheese
- 1 15-ounce container ricotta cheese
- 3 large eggs, beaten to blend
- 1/3 cup basil pesto
- 1/4 teaspoon ground nutmeg
Preheat oven to 350° F
Place a large skillet over medium heat. Sauté the chopped onion in the butter until very soft and translucent, about 12 minutes. Mix in the thawed, squeezed spinach.
Combine remaining ingredients in a large mixing bowl. Add the spinach/onion mixture and stir to combine all ingredients thoroughly.
Transfer filling to prepared pie crust. Bake in the preheated oven for 45 to 55 minutes, until puffed and golden. Let stand at least 5 minutes before serving & ENJOY
And I leave you with today’s Question… what is your favorite “health food” – whether it is a true or fake health food?