From the category archives:

Recipes (P-W)

Tuna Pizza Recipe from StarKist

by Joi on August 30, 2010

1 pouch (6.4oz.) StarKist® Chunk Light Tuna in Oil
1 large prepared pizza crust
2 tbsp.olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil, chopped (or 1 Tablespoon dried basil)

Directions:
1. Preheat oven to 450 °F.
2. Place pizza crust on baking sheet.
3. Heat olive oil in small skillet over medium heat. Add garlic and sauté 30 seconds (do not burn).
4. Spread sautéed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil.
5. Bake 8 – 10 minutes. Cut into wedges and serve.

When I was in high school, my mom asked me one Saturday what I wanted her to fix for lunch.  Like most typical American teenagers, one of the first things that sprang to mind was PIZZA.  So, while I lost myself in Gilligan reruns, she clanged and banged in the kitchen until something smelled amazing.  When she brought our plates into the living room, she told me that she’d used StarKist tuna as a topping on one of the pizzas and (my favorite pizza topping) green olives on the other.

Making what must have been an outstanding face, I told her I hoped she’d brought me a couple of slices of the one with olives only.   She smiled and said there was one slice of each on my plate.

Parents.

I remember thinking she’d finally gone completely around the bin but I thought it best to humor her.  Surprisingly, the tuna pizza was freaking amazing.  Of course, back then it would have been “Like, totally cool!”

Give the recipe above a try as soon as you possibly can.  Tuna on pizza is something that you have to try to truly appreciate.  It’s wonderful!  Plus, the pizza above is healthy as well – you have to love that.

With or without green olives and Gilligan.

Bobby Flay Shares His Grilling Tips and Recipes

by Joi on August 26, 2010

Planning on grilling out this Labor Day weekend? Many people wouldn’t think of having it any other way. I’ve always thought of Labor Day weekend as kind of a farewell to summer as we welcome autumn, so grilling out seems only fitting.

One of the best-known TV personalities, and one of the reasons we needed the phrase Celebrity Chef in the first place, Bobby Flay (who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa) is eager to share his tips on how to become a grilling pro just in time for Labor Day.

Grilling tips from Bobby Flay – does it get any better than that?

Bobby Flay shares his nine best tips, tricks and techniques, in addition to his delicious Ribeye & Anaheim Chile Quesadilla that will wow guests and have everyone licking their fingers.

Here are Bobby Flay’s grilling tips and recipes. Enjoy!

DON’T BE INTIMIDATED BY THE GRILL

  • A grill is just a source of heat. Just like a stove, it is very user-friendly.

CHOOSE THE RIGHT GRILL FOR YOU

  • Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

GIVE YOURSELF ROOM

  • Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.

ORGANIZE & PRIORITIZE

  • Organize your tasks: plan a menu, make lists, do the shopping. When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.

MAKE SURE IT’S HOT

  • Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is – high, medium-high, etc. Until then, you can use the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound a little dangerous, but you’ll pull your hand back at just the right moment.

◦ High: 2 counts

◦ Medium-high: 4 counts

◦ Medium: 6 counts

◦ Medium-low: 8 counts

◦ Low: 10 counts

KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES

  • Items like ribs, whole chicken, bone-in chicken breasts, etc.

DON’T PLAY WITH YOUR FOOD

  • The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.

DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA

  • It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.

GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK

  • You can always put food back on the fire if you need to.

RIBEYE & ANAHEIM CHILE QUESADILLA RECIPE

Serves: 4

Marinated Ribeye:

8 Cloves Garlic, finely chopped
2 Anaheim Chiles, stems removed and coarsely chopped
3 Tablespoons Oregano, finely chopped
1/2 Cup Canola Oil
1 (1-1/4 inch thick) Boneless Ribeye (about 1 lb)
Salt and coarsely ground Black Pepper

1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.

Anaheim Chile Vinaigrette:

3 Large Anaheim Chiles, grilled, peeled, seeded and diced
4 Cloves of Roasted Garlic, peeled
3 Tablespoons Red Wine Vinegar
3 Tablespoons Fresh Lime Juice
1 Tablespoon Honey, or more if needed
Salt and freshly ground Black Pepper
3/4 Cup Canola Oil
1/4 Cup chopped fresh Cilantro

1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.

2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.

Quesadilla:

12 Flour Tortillas, 6-inch in diameter
1-1/2 Cups grated Monterey Jack Cheese
Marinated Ribeye slices, from above
6 Ounces Soft Goat Cheese, crumbled
3 Green Onions, thinly sliced
Canola Oil
Salt and freshly ground Black Pepper
1 Teaspoon Ancho Chile Powder
Cilantro Leaves, for garnish

1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.

2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.

ABOUT BOBBY FLAY STEAK:

Bobby Flay puts his avant-garde touch on the quintessential American entrée with his first ever steakhouse, Bobby Flay Steak at Borgata Hotel Casino & Spa. Showcasing a variety of regional steaks prepared with zesty rubs and seasonal ingredients and a special Lobster Bar that features fresh lobster creations, Bobby Flay Steak was designed by David Rockwell to present a chic, comfortable steakhouse that complements the exciting backdrop of Borgata.

ABOUT BORGATA HOTEL CASINO & SPA:

Located at Renaissance Pointe in Atlantic City, Borgata features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.

A Must Have Recipe for Three Cheese Omelets

by Joi on August 23, 2010

Every cook must have a great omelet recipe.  There’s just no getting around it.  Before you approach the recipe, however, you need to make sure you have a perfect pan.  My favorite pan for omelets is the Giada De Laurentiis for Target 12″ Stainless Steel Nonstick Sauté Pan.  You can find Giada’s outstanding line of pans, dishes, and more at Target or Target.com.  I’ve used countless pans over the years for omelets and omelet recipes – this pan is, simply put, the best.

Go to Target. Buy the pan.  Be an Omelet rock star.

Three Cheese Omelets Recipe

I recently bought a bag of Kraft 3 Cheese Crumbles for poking cheese into burgers before my husband grilled them (along with garlic, but that’s another post!).   I had some cheese crumbles left over the next morning, which was surprising given the way I was noshing on them straight from the bag.

I decided to use them in a couple of omelets and the results were cheesy and spectacular.  I strongly recommend using this 3 cheese blend in your next omelet recipe.  Below is my favorite.

2 teaspoons butter (it’s better than margarine for egg recipes)
2 large eggs, beaten (cage-free eggs – and be sure they’re safe)

Heat butter in a great omelet pan or skillet on medium-high heat. You want the butter to melt but you don’t want it brown. As the butter melts, tilt the pan to coat the bottom.

Quickly pour the beaten eggs into the pan. As you slide the pan rapidly back and forth over the heat, stir the eggs with a fork to ensure that they spread across the bottom of the pan and begin to thicken.

Let stand over heat a few seconds to lightly brown the bottom of the omelet. DO NOT OVERCOOK. Remember, eggs continue to cook after they’re removed from the heat and an omelet will continue to cook after it’s folded.

Sprinkle some of the cheese crumbles (about 1/4 cup) onto one side of the omelet’s surface.

Tilt the pan and run a fork or narrow spatula under edge of omelet and move the pan in a jerking motion to loosen the eggs from the bottom of the pan. Fold the omelet over the melting cheese… what a beautiful sight… and remove to a warm plate.

Needless to say, you can also experiment with a variety of other omelet fillings:

  • chopped ham
  • chopped onions
  • chopped green pepper
  • chopped jalapeno
  • chopped red pepper
  • mushrooms
  • leftover steamed asparagus, chopped (delicious)

There are endless options and combinations – but every now and then a gloriously plain and simple cheese omelet is where it’s at.  Especially if you get jazzy with the cheese.  Give Kraft’s 3 Cheese Blend Crumbles a shot – you’ll love them.

Top Photo Credit: nkzs

Cooking for Isaiah Has Recipes That’ll Astonish PLUS a Tailgating Recipe for Proof

by Joi on August 23, 2010

I was recently sent a new cookbook to review that I’m very excited about. Excited to tell you about and excited to cook each and every recipe in the 223 page book! You know how, sometimes, as you’re thumbing through a cookbook you’ll go, “I might make that… I’ll try that one… nah… nah… There’s one I might try…. nah…” With this cookbook, I thumbed through the entire book and each recipe was met with a, “I can’t wait to make that one!”

Not a single nah.

Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals was written by Silvana Nardone, founding editor in Chief of Every Day with Rachael Ray magazine. Rachael Ray, herself, wrote the foreword. Silvana is also a columnist for Every Day with Rachael Ray with the “No-Recipe Zone” and “Sweet Spot” columns.

However, in this particular interest, I’m certain she carries a much simpler name – one worn closer to the heart. When you get down to it, this cookbook was written by “Isaiah’s Mom.”

Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals is a labor of love. Silvana Nardone was challenged to create delicious meals for her young son, Isaiah, after he was diagnosed with food intolerances to gluten and dairy.

Description:
“The cornbread was flavorful, moist and light with a deliciously tender crumb. My only hope with this recipe was that Isaiah would love it… And then Isaiah took a bite. The look on his face was pure heaven.”
Cooking for Isaiah is a love story of Silvana Nardone’s journey to develop great-tasting meals for her son, Isaiah, after he was diagnosed with food intolerances to gluten and dairy. The results of her efforts are found in the pages of this book, through 135 recipes that are not only easy to make, but taste and look delicious.
From “S’mores Pancakes with Marshmallow Sauce” to “Double-Decker Toasted Cornbread and Spicy Greens Stack,” and “Chicken and Waffles with Maple Bacon Gravy” to “Chocolate Birthday Cake with Whipped Chocolate Frosting,” all of the recipes in Cooking for Isaiah are entirely free of gluten and dairy. Crafted with a variety of cooks in mind, an ingredient substitution chart shows you what to swap if, for example, you need to cook without gluten, but dairy is okay. You’ll also find Silvana’s tried-and-tested all-purpose flour and pancake mix recipes, sure to make gluten-free cooking and baking accessible to all. Written by Silvana Nardone, Editor in Chief of Every Day with Rachael Ray magazine, this charming, personal cookbook belongs on every cook’s shelf.

The cookbook is a labor of love.  Silvana Nardone was challenged to develop delicious (so delicious even a child would love them, without feeling like he was being robbed of a normal childhood filled with the kinds of foods kids love) meals for her son, Isaiah, after he was diagnosed with food-intolerances to gluten and dairy.

Remarkably, symptoms that had been plaguing young Isaiah cleared up almost immediately after his mom removed gluten and dairy from his diet.

While this cookbook would seem like a gift straight from Heaven for people of all ages who avoid gluten and/or dairy, I want to make one thing perfectly clear: Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals is an outstanding cookbook for anyone – even those of us who are bedfellows with gluten and dairy.

There are two groups of people who will want to RUSH over to Amazon and buy this cookbook the very minute they finish reading this cookbook review:

  1. Anyone who is gluten and/or dairy-intolerant – or loves someone who is.  These highly-original and creative recipes and meal ideas will knock your socks off.  The recipes will open up a whole new culinary world in which you’ll delight in exploring.  It’ll make eating fun and exciting again.
  2. Everyone else!  Even those of us who aren’t the least bit intolerant of gluten or dairy will fall instantly in love with this cookbook.  There is a wonderful chart on the inside back cover (as well as on page 17) that gives you substitutions to use if you want to… well… gluten-ize and dairy-ize the recipes.   Basically, it’s as simple as using your everyday flour, cow’s milk, pancake mix, and cornbread where the author has used her own gluten-free recipe for flour and pancake mix, or where she has substituted with Rice Milk (although I’m such a fanatic for Rice Milk, I wouldn’t dream of substituting for it… LOVE the stuff!).

The creativity the mom-author shows in these recipes boggles the mind while it leaves you drooling over the pictures (the ones in the book as well as the ones in your own mind).

About the Author, Silvana Nardone
Silvana Nardone is the founding Editor in Chief of Every Day with Rachael Ray, where she has been honored with the magazine industry’s top awards since its launch in 2005. She is the magazine’s “No-Recipe Zone” and “Sweet Spot” columnist. A writer, editor, cooking instructor, and food consultant, she is the coauthor of Saveur Cooks Authentic Italian, has been featured in many publications including the New York Times, and has appeared on NBC Weekend Today, WCBS News This Morning, WABC Eyewitness News This Morning, E! Entertainment True Hollywood Story, Fox News Fox & Friends, and the Food Network’s Roker on the Road. She was profiled by Big Apple Parent and About.com for her focus on gluten-free and dairy- free cooking. Silvana owned an Italian bakery, Fanciulla, when Rachael Ray hired her to launch her magazine. She lives in Brooklyn, New York, with her husband Stephen and two children, Isaiah and Chiara. Visit her blog at DishTowelDiaries.com.

The first recipe I made from this outstanding cookbook was the Toasted Ham-and-Tomato Cornbread Sandwiches with Jalapeno Mayonnaise.  I simply used my favorite Buttermilk Cornbread Recipe instead of the “Double Corn Cornbread” called for.  The Double Corn Cornbread recipe is found in the book on page 75 and sounds awesome.  In fact, I plan to give it a try – but I simply had the ingredients on hand for Buttermilk Cornbread, so I went with it.

Besides, I adore buttermilk cornbread and I knew there’d be enough left over for breakfast the next morning.  I love to split cornbread in half, butter it, and toast it lightly on the griddle, right beside eggs as they fry.  Then I top off the cornbread with a layer of Pepper Jelly and place the fried egg right up on top.  SO GOOD.  Then again, the cornbread with pepper jelly is a special experience, with or without the egg.

Toasted Ham-and-Tomato Cornbread Sandwiches with Jalapeno Mayonnaise

1/2 cup mayonnaise
3 jalapenos, seeded and chopped
1/4 cup fresh cilantro or parsley leaves (I used cilantro)
1 tablespoon fresh lime juice
1 teaspoon honey
1/4 teaspoon ground cumin
salt
4 (4-inch) squares Double Corn Cornbread (page 75) or store-bought cornbread – split and toasted
shredded lettuce (about 2 cups) for topping
1 pound deli-sliced smoked ham
4 tomato slices, for topping

1. In a food processor, combine the mayonnaise, jalapenos, cilantro, lime juice, honey, cumin, and 1/4 teaspoon salt. Process until smooth. (This jalapeno mayonnaise is so good you’ll want to eat it straight from the food processor bowl – trust me on this one. Your’s truly spread some on a Ritz cracker and had a fine time.)
2. Spread about 1 tablespoon of the jalapeno mayonnaise on each cornbread bottom; top each with shredded lettuce, ham, and a tomato slice. Spread the remaining jalapeno mayonnaise on each cornbread top and set in place. To serve, cut diagonally.

I actually cooked my cornbread in a large round pan, so my sandwiches were triangular. They were all kinds of cute and even more delicious than I can tell you – however, next time (and there will be many, many next times) I’ll go the square route because it’d be easier to maneuver the tomatoes and lettuce on a wider playing field.

The jalapeno mayonnaise would be incredible on…

  • BLTs
  • Homemade Vegetarian Subway Sandwiches
  • Turkey Paninis
  • Chicken Paninis,
  • Egg sandwiches
  • Ritz Crackers…

The Toasted Ham-and-Tomato Cornbread Sandwiches with Jalapeno Mayonnaise would be an excellent recipe for tailgating.  You’d surely rack up points for creativity AND taste.

Recipes such as this one keep your family on their toes.  The reason I love creative, original recipes is this:  They show your family that you love them enough to make their meals extra-special.  Who wants to come home to the same meal every night?  Keep things interesting and unexpected!

Other Recipes in Cooking for Isaiah:

  • Penne with Walnut Cream Sauce
  • Tomato Live Black Bean Soup with Avocado Cream
  • Chicken Potpie Soup
  • Hash Brown Belgian Waffles with Apple Sausage and Fried Eggs (You should see the picture!)
  • Chocolate-Dipped Chocolate Doughnuts
  • Bacon-Apple Cornbread Stuffing
  • Creamed Olive Oil Mashed Potatoes
  • Grilled BBQ Onion-Smothered Double Bacon Burgers (I don’t think a teenager would even breath between bites.)
  • Raspberry-Lemon Meringue Layer Cake
  • Chocolate Birthday Cake with Whipped Chocolate Frosting
  • Super Fudge Brownies
  • Rocky Road Rice Crispy Treats
  • Grilled Vegetable Pesto Pizza
  • Chocolate Chip-Banana Split Belgian Waffles with Wet Walnuts and Hot Fudge Sauce
  • Grilled Corn Cakes with Strawberry Syrup
  • Isaiah’s Pumpkin Muffins with Crumble Topping
  • Asparagus Risotto Casserole
  • Creamy Corn Chowder
  • Isaiah’s Whipped Hot Cocoaccino (I’m enjoying one right this minute!!!  This is so delicious – it calls for rice milk, which I always have on hand.  Amazing – you’d know how amazing if you could see me licking my lips like crazy.)

Do yourself a huge favor and order a copy of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals right now. You will not find recipes like these anywhere else.

As for me, my oldest daughter will be home on her lunch break in a few minutes, and I plan on meeting her in the kitchen with a mug of Isaiah’s Whipped Hot Cocoaccino. She’s kind of under the weather and I KNOW this will set her world right again.

Fried Green Tomatoes: A Southern Delicacy

by Joi on August 19, 2010

1 cup yellow cornmeal
1 – 2 TBS All-Purpose Flour
2 beaten eggs
1 tsp. kosher salt, plus extra for sprinkling
1/4 tsp. freshly ground black pepper
Canola oil for frying
3 medium-sized round green tomatoes, sliced 1/2-inch thick

Heat about 1/8 inch oil in a large skillet – over medium heat.   Beat the eggs in a shallow bowl.

Combine the cornmeal, flour, and pepper in a large bowl.

Coat the tomato slices, one at a time, in the egg mixture, then dredge in the cornmeal mixture.

Fry the slices in the hot oil until the cornmeal is a golden brown, about 2 or 3 minutes – each side. The goal is to turn the tomatoes only once during the cooking time.

Carefully remove the tomatoes from the oil and place them on a paper towel-lined plate. Sprinkle with salt while they’re still piping hot!

We LOVE fried green tomatoes around our house and eat them joyfully each summer. I even serve them at breakfast: Toast English muffins and place a fried egg on the bottom half. Place a fried green tomato on top of the egg and top with the other half.

Outstanding!

Freezing Green Tomatoes:

I have never tried freezing green tomatoes (for the record, none ever last long enough in our kitchen TO freeze) but I have heard of people who slice and coat the tomatoes, place them on a baking sheet, and place the sheet into the freezer.  When the tomatoes are frozen solid, they place them into a freezer bag or freezer container.  Word is they thaw and fry up beautifully.

I’m going to have to give this a shot.  How surprised would my family be to see fried green tomatoes on the Thanksgiving table?  I think my hubby would tear up with happiness.

This would be me headed out to the garden to commence the ceremony….

Giada de Laurentiis Products from Target: Must Haves!

by Joi on August 16, 2010

Giada de Laurentiis 3.5-oz. Sicilian Sea Salt with Fresh Lemon

Okay. I normally don’t make broad, sweeping statements (unless it plays something like, “Drink coffee, it makes you sexier,” which doesn’t really count because that’s been proven). However, the time has come to make a doozie: If you ever see a cookbook, food item, kitchen gadget, pot, pan, dish, coffee mug, spoon, small appliance, large appliance, apron, salt shaker, or bulldog puppy (???) with the name Giada de Laurentiis on it, buy it and prepare to be amazed. The woman does not attach her name or beautiful face to anything less than a 10 on a scale of 1-10.

Apparently it’s against her code.

Good code.

The Giada de Laurentiis 3.5-oz. Sicilian Sea Salt with Fresh Lemon, pictured at the top of the post?  Ridiculously excellent.  Like all of Giada’s food products, you get so much more than you pay for or even hope for.

Product Description:
An incredibly tasty Sicilian Sea Salt with Fresh Lemon Zest. The hand-harvested, all-natural sea salt with lemon zest comes from a combination of the pure Sicilian sea water and the freshest lemons grown under the Sicilian sun. Giada’s Sicilian sea salt presents a delicate and intense aroma, with distinct hints of sweet, fresh lemons. Its fresh and delicate taste is characterized by intense notes of lemon, making this gourmet product a perfect ingredient to be coupled with light dishes, ideal for cooked or raw fish and shellfish, poultry, vegetables and desserts. Academia Barilla and Giada De Laurentiis present a piece of Italy to Italian food lovers and food connoisseurs, to taste, enjoy and share. Together, Academia Barilla and Giada De Laurentiis have launched the much anticipated range of high quality, authentic Italian gourmet products.

I regularly buy Giada’s pasta, sauces, and other food products at my local Target…. a store I have nothing but love for. Her spaghetti sauces are amazing – my favorite one is a creamy pasta sauce that boggles the brain.

A recent gift from my husband (for a birthday I acknowledged but didn’t count) is the gorgeous ceramic lasagna pan pictured above. Naturally, like a kid with a toy, I had to use it right away. I normally would have whipped up my favorite vegetarian lasagna but we’d recently had spaghetti — I’m nothing if not anal — so I made a cheesy potato au gratin. Outstanding. The pan refused to allow the potatoes or the cheese to stick, which made serving, eating, and cleaning joyful, delicious, and simple.

It’s such a gorgeous ceramic pan I kind of hated to use it. You really have to see it to appreciate it. It’s worth a special trip to Target to see Giada’s collection of pans, gadgets, and more. She even has a line of sexy aprons as well as her own coffee.

Somebody tell me why I haven’t tried that yet.

By the way, when you click through to the ceramic lasagna pan, if you scroll down you’ll see what appears to be a great recipe for Baked Gnocchi, calling for spinach, nutmeg, gnocchi, chicken broth, heavy cream… is your mouth watering yet?

Another gift the wonderful husband bought me was the Giada De Laurentiis for Target 12″ Stainless Steel Nonstick Sauté Pan (Click through this link for details as well as a recipe for Orzo with Sausage, Peppers and Tomatoes!). This gorgeous pan was initiated into the family with salmon patties and is currently simmering a little pasta sauce for my oldest daughter’s lunch.

It’s quite possibly the best pan I’ve ever owned.

Features:
Pan-Pot Material: Stainless Steel
Handle Material: Stainless Steel
Features: Riveted Handle
Care and Cleaning: Hand-wash Only

Click through any of the links (except for the Giada de Laurentiis 3.5-oz. Sicilian Sea Salt with Fresh Lemon – it has a mind of its own) to browse Target’s outstanding line of Giada de Laurentiis products.

A Must Have for Serious Cooks Is….

by Joi on August 13, 2010

Black & Decker Family-size Electric Griddle

My youngest daughter (Stephany) and her boyfriend (Rusty) got me a Black & Decker Family-size Electric Griddle last Christmas and I’ve used it nearly every day since. Bacon, grilled cheese, fried eggs, hamburgers, veggie burgers, French toast, pancakes, garlic bread – you name it, my beloved griddle and I whip it up.

It came in handy last night with our spaghetti supper. Stephany and I made a killer spaghetti sauce and we very much wanted garlic bread to accompany the meal. However, with our part of Kentucky registering in the late 90s and early 100s the past couple of weeks, we didn’t really want to heat the kitchen up with the oven.

So we heated the griddle, sliced the loaf, buttered and seasoned the slices and grilled them on the convenient, non-kitchen-heating-up griddle. Truth be told, even when the weather isn’t so intensely hot, I still prefer making my garlic bread on the griddle. It makes the outsides crunchy (if you leave it log enough) and golden brown while allowing the inside of the bread to stay soft, warm, and delicious.

The Black & Decker Family-size Electric Griddle has an extra large cooking surface for family-size meals but, frankly, I’d want this size even if it were just my husband and I. In fact, there have been times when we were the only two at home for breakfast, lunch, or supper and I’ve used my griddle. I love the convenience of cooking the bacon, eggs, and toast all in one place.

It makes clean-up so much easier!

I made myself a slice of cinnamon toast this morning and, like the garlic bread last night, using the griddle instead of the toaster left me with toast that was crunchy on the outside while remaining a little bit soft on the inside. Never underestimate a slice of warm cinnamon toast with a cup of hot coffee – an excellent way to start the day. What IS it about the aroma and flavor of cinnamon that’s so comforting and relaxing?

The Black & Decker Family-size Electric Griddle has something else that I love muchly – a warming tray. I use the warming tray to heat buns while cooking burgers or hot dogs. Nothing, I mean nothing, beats toasty buns.  The warming tray is also handy for keeping silver dollar or medium-sized pancakes warm while the rest finish cooking.

A removable drip tray collects unwanted oils for easy cleaning and I’m not even gonna lie, I’m all about easy cleaning.

I also use my electric griddle for heating tortillas for soft tacos, burritos, and wraps. All it takes is a few seconds on each side and the tortillas are perfectly warm and soft – just like they are in restaurants.

As I’ve said a gazillion times, a cook is only as good as the kitchen gadgets, appliances, quality ingredients, pots, pans, and equipment he/she surrounds themself with. The Black & Decker Family-size Electric Griddle is one of the best tools you can have in your arsenal.

I swear on my toasty buns.

Best Ever Blueberry Pie Recipe from Land O Lakes

by Joi on August 6, 2010

Best Ever Blueberry Pie Recipe

CRUST INGREDIENTS
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold LAND O LAKES® Butter, cut into chunks
4 to 5 tablespoons cold water

FILLING INGREDIENTS
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 cups fresh blueberries

Heat oven to 400°F. Combine 2 cups flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.

Combine sugar, 2 tablespoons flour, nutmeg and cinnamon in large bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.

Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8 to 10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.

Bake 35 minutes; remove foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.

Cool pie 30 minutes; serve warm. Store refrigerated.

Recipe Tip
If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.

Click here to view a video demonstration of how-to-make this recipe.

Land O Lake Cookbooks

Put on Your Sundae Best and Win with Breyers

by Joi on August 4, 2010

A few nights ago, I got kind of jiggy with peaches, honey, cinnamon, and Breyer’s Vanilla Ice Cream.  I heated the honey in a small skillet, then added sliced peaches.  I sprinkled them with a little cinnamon and warmed them.  Then… oh yeah, this is the good part…. I placed the warm (still firm) peaches on top of bowls of Breyer’s Vanilla ice cream.  The only ones home at the time were me, my oldest daughter (Emily) and my youngest daughter (Stephany).

We stood around the kitchen devouring the deliciousness and just feeling glad to be alive. Ice cream has that effect on us.

Breyers Ice Cream is as good as it gets – mark it down.  I don’t even look at the other brands any more.

Breyers® ice cream teams up with renowned pastry chef Gale Gand to find best sundae in America

Hot Fudge and Bananas Foster sundaes are celebrated members of the sundae Hall of Fame, and now Breyers® is in search of the next sundae great with the Sundae Scoop-Off Contest. With the help of renowned pastry chef Gale Gand and ice cream lovers across the country, the classic ice cream sundae will get a deliciously creative, modern makeover this summer.
Beginning today and running until September 13, 2010, the Sundae Scoop-Off Contest challenges America to create family-friendly ice cream sundae recipes including 10 or fewer ingredients. Enter the recipes at www.breyers.com for a chance to win $10,000, a trip to Chicago featuring a private cooking lesson with Gand and one year of FREE Breyers® ice cream.

The sundae recipe entries will be judged on taste, creativity, use of Breyers® ice cream and presentation.

A Modern Twist on the Classic Sundae

In addition to judging the Sundae Scoop-Off Contest, Gale Gand has created a variety of recipes that put a creative twist on the classic ice cream sundae—everything from the ultimate in family fun to the perfect solution for a dinner party dessert. Gale’s recipes include the Snow Ball Sundae, the Spaghetti and Meatball Sundae, Ice Cream Lollipops and the Mini Coffee Ice Cream Sundae.
Along with her special sundae recipes, Gand provides her top 10 tips for sundae-making, including using two or more ice cream flavors in a sundae to add extra flavor and flair, or rolling scoops of ice cream in any kind of cookie crumbs, crunched cereal or chocolate milk powder to create an ice cream “truffle.”

More All Natural Deliciousness

Great sundae recipes start with great ice cream! Continuing the tradition of creating real ice cream made from only the finest ingredients, Breyers® has refined many family-favorite varieties in the All Natural ice cream line to deliver an even richer and more indulgent dessert than before. For example, Breyers® All Natural Chocolate Chip Cookie Dough is now bursting with cookie dough and chips, and Breyers® All Natural Rocky Road has 20 percent more marshmallow and chocolate flavor.
“My favorite flavor of Breyers All Natural Ice Cream is Butter Pecan,” said Gand. “I don’t always go with tradition, but this ice cream flavor is everything I want it to be. It’s creamy and sweet. And the toasty flavor of the nuts with an ever so slight saltiness, plus their subtle crunch, make them the perfect foil to the smooth, rich-tasting vanilla ice cream surrounding them.”

2010 Sundae Showcase Mobile Tour

Breyers® is taking the art of the sundae on the road and partnering with popular local chefs to create signature ice cream sundae recipes. The Sundae Showcase will visit eight cities, from July 31-September 11, 2010. While at the Sundae Showcase events, families can indulge with free scoops* of delicious Breyers® Original All Natural Chocolate Chip Cookie Dough or Homemade Vanilla ice cream, get creative at the build-your-own sundae bar, and enjoy games, entertainment and chef sundae demonstrations.
Sundae Showcase Tour Schedule:
• July 31: Jacksonville, Fla. at Riverside Arts Market
• August 7: Norfolk, Va. at Saturday Summer Street Festival
• August 8: Richmond, Va. at Carytown Watermelon Festival
• August 14: Nashville, Tenn. at Nashville Zoo
• August 21-22: Louisville, Ky. at Kentucky State Fair
• August 29: Raleigh-Durham, N.C. at Kids Fest at Triangle Town Center
• September 4-5: Indianapolis at Rib America Festival
• September 10-11: Charlotte, N.C. at Blues, Brews & BBQ
For more information on the Sundae Scoop-Off Contest, the signature recipes from Gale Gand and local chefs, and the Sundae Showcase tour, visit www.breyers.com or www.facebook.com/breyers.
Bravo’s “Top Chef Just Desserts”
Tune in this fall to Bravo’s upcoming “Top Chef Just Desserts.” Gale Gand will serve as a guest judge, while Breyers® All Natural Ice Cream is the exclusive ice cream partner of the new series.

Breyers Peach Ice Cream is another favorite in our house!

Perfectly Peachy Fresh Fruit Salad Recipe

by Joi on August 2, 2010

I’m a total fruit fanatic and can never have enough fruit on hand. It’s healthy, delicious, fragrant, and a bowl of fruit (nature’s dessert) just makes a whole room look more attractive.

Below is one of my favorite recipes for fruit salad.  Feel free to experiment with different fruits, but don’t even think about leaving out the peaches.

Fresh Fruit Salad Recipe

2 Peaches
2 Apples
2 Nectarines
2 cups Strawberries
1 cup Red Seedless Grapes
1 cup White Seedless Grapes
2 Bananas
1 pkg. Peach Glaze
3 Tbs. Honey
3 Tbs. Lemon Juice

Use fresh fruit – very important! Slice and place the fruit combination into a large bowl. Combine the peach glaze, honey, and lemon juice. Pour over fruit and mix gently but well.

Keep refrigerated and just TRY not to eat it all at once!  I kid you now when I say this can easily pass for dessert.

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