Sunday, February 28, 2010

Buffalo Chicken Pizza Pocket

Preheat the oven to 450.

1 bag of pizza dough ( I got mine at the supermarket in the bakery section)
6-8 Chicken Tenderloins
1 cup blue cheese
Buffalo wing sauce
olive oil

Dry then season the chicken and toss in buffalo sauce- bake for 15-20 min. 

While the chicken is cooking - roll out the pizza dough. It should be at least 12 inches long and 10 inches wide. Sprinkle 1/2 of the crumbled blue cheese on the dough.
When the chicken is done, re-toss in buffalo sauce so they are coated well.
Place the chicken on top of the blue cheese and cover with remaining cheese. Brush sides and fold ends in so they are closed securely. Drizzle olive oil in pan and on top of dough. Bake for 15-20 min (until golden brown).

Oatmeal Cherry Chocolate Chip Cookies

The original recipe was from: Schrafft's of Boston Chewy Oatmeal Cookies
Epicurious | October 1999
by Brook Dojny
The New England Cookbook

yield: Makes about 3 dozen cookies


1 1/2 cups old-fashioned or quick-cooking rolled oats (not instant oatmeal)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup whole or lowfat milk
1 cup raisins
1 cup chopped walnuts
print a shopping list for this recipe

But, for my cookies I substituted mini chocolate chips and dried cherries for the raisins and walnuts. And I added 1 tablespoon of cocoa powder.


Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.
Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.
Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire rack

Thursday, February 18, 2010

Roasted and Stuffed Eggplant

1 Large Eggplant
1 Package baby bella mushrooms (chopped)
1 small onion (chopped)
1/4 cup kalamata olives (chopped)
3/4 lb ground beef
3/4 cup sunflower seeds
1/2 cup artichoke hearts (chopped) 
2-3 cloves of garlic (chopped)
3/4 cup Parmesan cheese
Shredded Monteray Jack cheese
Shredded Gouda cheese
1 cup (dry) brown rice
2 cups chicken broth
olive oil
salt and pepper

 First start the rice : Use 1 cup of rice and 2 cups of chicken broth. Bring to a boil with 1 tablespoon of olive oil. Reduce to low and cover. Cook rice over low heat for 55 minutes or until tender.
Preheat oven to 350

Hollow out the eggplant making sure to leave 1/4 inch on all sides. If the walls are too thin they won't hold up with the stuffing. Drizzle baking dish with olive oil and place eggplant halves in center. Drizzle olive oil on eggplant. Cook for 30-40 min. Until cooked but not too soft.

While the eggplant shell is cooking chop 1/2 of the meat from the eggplant and combine with onion, mushrooms, olives, artichokes and saute in pan until browned. Remove from heat and set aside. In another pan, brown the ground beef until cooked through. Combine all ingredients in one bowl. Add rice, sunflower seeds and Parmesan cheese. 

Transfer a large portion of the stuffing to each 1/2 of the eggplant.

Cover with cheeses and place in oven for 15 minutes. Turn on broiler to brown the top.

Monday, February 15, 2010

Mashed Cauliflower

This is a great substitution for mashed potatoes. You get the same texture and a similar taste with out all the white carbs. It goes well with almost anything.

1 head cauliflower
3/4 cup sour cream
1/2 cup cheddar cheese
2 tablespoons butter
salt & pepper

Steam cauliflower and drain. In either a blender or with a hand held mixer, whip ingredients with cauliflower until smooth and creamy and well combined.

Maui Wowie Banana Bread

1/2 cup cooking oil
1 cup sugar
2 beaten eggs
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
4 TBS buttermilk
1 tsp vanilla (I put in more)
1 cup chopped macadamia nuts

1 cup shredded coconut

Preheat oven to 350 degrees.

Beat oil and sugar together. Add eggs and banana pulp, and beat well. Add sifted dry ingredients, milk and vanilla. Mix well. Stir in nuts and pour into greased and floured pan. Sprinkle raw sugar or brown suagar on top. Bake 45-50 min. 

This is awesome with some coconut ice cream!!

Paula Deen's Banana Pudding

This was my first attempt at homemade pudding...and I think it turned out very well. I have had the pleasure of enjoying Paula's Banana Pudding at The Lady and Sons in Savannah so I thought this would be a fun treat. 

3/4 cup sugar
3 tablespoons all purpose flour
2 cups milk
3 egg yolks
1 teaspoon vanilla
1/2 stick butter cut into 4 pieces
3 medium bananas sliced thin
vanilla wafers

Mix together sugar and flour and slowly add milk. This should be cooked on top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens (which takes a while)-- do not leave unattended. Slightly beat yolks and temper with a small amount of hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 8x8 casserole dish, alternate pudding, bananas and wafers, beginning with pudding and ending with pudding. Refrigerate until cool. 

Whip cream with vanilla and confectioners sugar until firm.  Spread on pudding and return to refrigerator. Enjoy cold.

Spaghetti Pie

16 oz. spaghetti
1 c. milk
2 eggs
3/4 pound ground pork

3/4 pound ground beef
1 large clove garlic, minced
1/2 tsp oregano (or italian seasoning)
1/2 tsp salt
1/4 tsp black pepper
16 oz. Tomato Sauce
6 ounces monterey Jack cheese
6 ounces grated cheddar

Set oven to 425 degrees.

Cook pasta al dente, drain. Whisk together milk and egg and mix w/ hot pasta. Spread mixture in buttered 9 X 13 inch baking dish. While pasta is baking, cook pork, beef, onion and garlic in large skillet for 6 minutes over medium heat, until meat is cooked through. Drain excess fat. Stir oregano, salt and pepper in and cook 2 min. Stir in tomato sauce and cook 2 minutes. Remove pasta from oven and spread over pasta in baking dish. Sprinkle both cheeses over the top. Bake in lower 1/3 oven for 10 minutes until cheese is melted and casserole is bubbly. Let stand 5 minutes, and then cut into squares.

Drunk in London Broil and Twice Baked Smashed Potatoes

Drunk in London Broil

1 1/1 lb. London Broil (you can obviously go with a bigger cut, that's just what I used)
Red Wine
Salt & Pepper
Balsamic Vinegar

Marinate London Broil overnight in red wine. I used a combination of Chianti and Malbec. Make sure to use something you would drink. You certainly don't want your steak to taste like a wine you don't enjoy.

2 Hours before cooking, drain the liquid and season with salt, pepper and garlic salt. I use Borsari seasoning and its terrific. You can find it at specialty stores and good supermarkets. I know they have it at 
Whole Foods.

Set oven to 350.
After the meat has been seasoned, heat a large skillet on Med-High heat and add 2 tablespoons of butter. Let it melt and add meat. Let it sear on both sides. Remove meat and add 1/2 cup of balsamic vinegar and let reduce. Place the meat in a baking dish and pour reduction over it. Bake in oven for 20 min. or until desired temperature has been reached. 

Remove from oven and slice into pieces about a 1/4 of an inch thick. Serve with juices in pan. 

Twice Baked Smashed Potatoes - Its a twist on two favorites!

3-4lbs of Yukon Gold Potatoes
1 cup Sour Cream
4 tablespoons Butter
4 oz. Cream Cheese
3/4 cup Monterey Jack Cheese
3/4 cup Sharp Cheddar Cheese
1/2 cup Parmesan Cheese
Salt & Pepper

Bake the potatoes in the oven at 350 for an hour (or until they are soft to the touch). 

Remove the potatoes from baking dish and transfer to a bowl for mashing. I leave the skins on but, feel free to  scoop the meat out after baking. If you don't have a potato masher you can use the bottom of a heavy glass (mine masher seemed to grow legs and walk out of my kitchen so I used the worked great!)

Then combine sour cream, butter and cream cheese, mix well. Add 1/4 Parmesan cheese and salt and pepper to taste.  Return mixture to baking pan and place in oven for 15 minutes. Remove and add remaining cheeses and once again return to oven. Bake for 10 min and turn on broiler for 5 min to brown the top.

Sunday, February 14, 2010

Sweet Teeth Chocolates

If you love chocolate like I do...check out

The owner/chocolatier was at Coastal Cupboard today and was giving out samples and naturally I felt obliged ;)
The white chocolate jalapeno pineapple cream was surprisingly delicious. I also tried the sea salt dark chocolate caramel (and bought a bar to share with Hylton) and it was amazing. He was also sharing a red wine chocolate that I could have had a box of.
There were many other samples but I felt it best not to over please check it out and grab some up if you can!!!

Saturday, February 13, 2010

Great find for Artichoke Lovers

Check it out~

Monday, February 8, 2010

Chicken Salad

4 Chicken Breasts
Salt & Pepper

1/2 Cup Sour Cream
1/2 Cup Mayo
1 Tablespoon White Balsamic Vinegar
3 Stalks Celery (finely chopped)

Season chicken with salt and pepper and olive oil. Bake in oven at 350. When finished cut chicken into 1/2 inch pieces.

Combine ingredients in a large bowl. Drizzle the White Balsamic Vinegar so you are sure it distributes evenly. Add salt and pepper to taste and refrigerate.

Serve with slices of muenster cheese on a sub roll.

Chocolate and Peanut Butter Streusel Cake with Chocolate Cocoa Whipped Cream

The cake recipe is from the Bon Appetit Cookbook...I have altered it slightly. It is super quick and easy to make with very little clean up.

2 1/4 cups all purpose flour
2 cups (packed) golden brown sugar
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
1 cup whole milk (I used buttermilk)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 12-ounce package semisweet chocolate chips (2 cups)


Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in chocolate chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel.

Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

(Where the recipe said 35 took about an hour in my oven. Check it at 30 min and if it isn't close to being done I recommend covering it with foil.)

Also- the original recipe called for half of the chocolate chips to be added while blending with the other half on the top of the cake after the streusel is added to the top...I found that the chips did not stick and would have been better off baked inside the cake.

Homemade Chocolate Cocoa Whipped Cream

I found some Hazelnut hot cocoa that Hylton got in his stocking and thought it would make a great addition!! It was delicious! It tastes a bit like Chocolate Mousse- I could have eaten the whole bowl!!

1 container whipping cream
powdered sugar
Flavored hot cocoa mix (I used hazelnut hot cocoa)
Hershey's Cocoa Powder

Blend on high speed in KitchenAid or with handheld mixer. The amounts here depend on the amount of cream you use. Add cocoas and sugar to taste.

Whole Wheat Penne with Asparagus, Brie, Bacon and Carmelized Onions

1 box whole wheat penne (or whatever tube past you prefer)
1 Large wheel of Brie (or 2 smaller)
1 1/2 lb of Asparagus
1 Package Bacon (or you can use Pancetta)
1 large onion
1 1/2 Tablespoons Balsamic Vinegar
Olive Oil
1/2 Cup Half and Half
3/4 Cup Parmesan Cheese

In a skillet cook the package of bacon, enough so that it is crispy but, not overdone. Drain grease and set aside. Chop when cool.

In the same pan cook onion.
Cut the onion into thin slices and saute over medium high heat until they start to brown. Pour balsamic vinegar over and stir. Remove from heat and set aside.

Steam the asparagus and cut into small pieces.

Cut the rind off the brie and cut into 1 inch pieces. Set aside.

Cook pasta until al dente. Drain water and add above ingredients. Add cream and Parmesan Cheese and stir over med-hi heat until cheese has melted and cream has reduced. (You can add more cream and Parmesan according to your taste)

Serve and enjoy!!

Oven Roasted Artichokes

Garlic Cloves
Garlic Paste
Parmesan Cheese
Olive Oil
Aluminum Foil

I used 4 large Artichokes for this recipe.

Preheat the oven to 425

First cut the tops off each one as well as the bottom of the stem. The drizzle with olive oil. On the top of the artichoke rub with ground garlic paste (the kind that you can get in the jar at any supermarket)Cut 4 large pieces of Aluminum foil and get a glass baking dish ready. Place each of the artichokes in a piece of the foil with a garlic clove and second drizzle of olive oil. Wrap tightly and let cook for 1 hour and 15 minutes.

Take out of oven and unwrap carefully. Cut each artichoke in half and lay in baking dish. Add 2 pats of butter for each half and sprinkle with Parmesan cheese. Place back in oven for 10 minutes. Then turn on broiler for until desired browning is reached. Serve hot.

Italian Cream Cake


2 cups sugar
1/2 cup shortening
1/2 cup butter
5 egg yolks
2 cusps sifted cake flour
1 Tsp soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
2 cups choppend pecans
5 egg white siffly beaten
2 cups flaked coconut

1 cup butter (room temperature)
2 package (8 oz each) cream cheese
2 package (16 oz each) powdered sugar
3 tsp. vanilla
1 cup ground pecans

For cake:
Cream sugar, shortening and butter. Add yolks, one at a time. Combine dry ingredients, add to creamed mixture alternately with buttermilk and vanilla. Mix well. Stir in coconut and nuts. Gently fold in egg whites. Pour into 3 greased, floured 9-inch pans. Bake at 350 degrees for 30 to 35 minurtes.

For icing:
Combine first four ingredients. Beat until smooth. Add nuts.

The pictures below are from my first Italian Cream Cake...I think it was my fifth birthday. 
Thanks Aunt Becky! 

Ravioli Lasagne Bake with Homemade Meat Sauce

2 Large Packages of Ravioli (like Contadina or similar- in this case I used mushroom ravioli but you can use cheese or meat filled ravioli)
1 Large Bag of Shredded Mozzarella
Ricotta Cheese
1 1/2 Cups Grated Parmesan Cheese
3 Eggs
1 Can Cannelini Beans
1 Package Baby Bella mushrooms
Marinara or Meat Sauce (If you are using jarred sauce you will need at least a jar and a half)
Olive Oil

In a medium bowl combine the yolk of 3 eggs, the ricotta cheese and the 1 cup of the Parmesan cheese and mix well.

While preparing cheese mixture-Cook Ravioli until al dente. Drain.

Drizzle large baking dish with olive oil and some sauce. Arrange ravioli in single layer overlapping only the edges. Add a layer of sauce, 1/2 the cannelini beans, 1/2 the mushrooms and a thick layer of the ricotta mixture. Repeat and add remaining Parmesan cheese as well as Mozzarella and put in oven to bake for 30 minutes.