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.
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.
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….
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.
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!
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.
I was recently sent a new kitchen gadget to review – which means I’ve been walking a little straighter, smiling a little more, and continually humming, “What a Wonderful World.”
Yeah, this gal loves kitchen gadgets.
The source of the humming this time around is the Amco Tomato Slicer. Ingenious!
We eat a lot, a lot, a lot, a lot of tomatoes – year round, really, but never more so than during the summer. We eat the ones from our own garden and we buy regularly from local farmers’ trucks. Our farmers and their families feed our country and tend our land – the least we can do is buy from them on a regular basis.
We also love cheese in our home – so a Tomato Mozzarella Slicer was a perfect fit for our kitchen.
It’s fantastic! I’ve used it for red tomatoes, green tomatoes, and mozzarella. It keeps my hands clean and gives my knives a day off. Giving knives a vacation day is just a good managerial strategy – keeps them sharp, you know.
My oldest daughter (Emily) has a fierce allergy to touching tomatoes – her hands break out when she comes into contact with the juices. This kitchen gadget would be ideal for anyone with such an allergy. They could slice tomatoes for their family and give hydro-cortisone the day off as well.
The Tomato Mozzarella Slicer creates uniform, attractive tomato slices for sandwiches, burgers, and salads. It also allows you to slice green tomatoes perfectly for fried green tomatoes – a staple in my kitchen.
Here’s a fresh, quick, delicious, and easy recipe to try for a change of pace from traditional salads:
Quick & Easy Tomato Mozzarella Salad
Slice a couple of tomatoes and a ball of mozzarella. Lie them on a platter in an attractive manner – fanning them out mozzarella, tomato, mozzarella, tomato, etc. Then drizzle (or mist) lightly with extra virgin olive oil. Now, sprinkle fresh basil over the mozzarella and tomatoes. Outstanding!
This type of quick salad is as healthy as it is good – it adheres to the basics of the Mediterranean Diet, which is always a great way to eat. It’s perfect served alongside soup, spaghetti, lasagna, manicotti, or any Italian recipe you can think of. It also makes a healthy snack for watching television or playing games.
Product Description for this Kitchen Gadget
Slice tomatoes into uniform 1/4-inch thick slices with one easy motion. Create perfect slices every time for hamburgers, sandwiches, salads and more. Simply position tomato in holder, center slicing blades above tomato and press down. Slicer can even cut mozzarella for perfect caprese salad. ABS with stainless steel blades. By Amco. With unique, patented kitchen products Amco’s devotion to innovation has driven new industry standards and redefined categories. They continue to revolutionize the market with ingenious gadgets that simplify and enhance the culinary experience. With a team of in-house designers whose sole purpose is to conceptualize and design new kitchen tools, Amco continues to be at the forefront of innovative, efficient and timeless kitchenware products.
Woman’s Day is one smart publication. They know that when the temperatures climb, the last place people want to be is in front of the stove for hours each night. In the newest issue of Woman’s Day,they’re featuring recipes that don’t require cooking.
Ironic, isn’t it that on a blog called Get Cooking, I’m posting about Not Cooking?! Well… one night a week isn’t going to hurt anyone, right? Shhh, we just won’t tell.
The recipes in the issue include the No Cooking Required recipe below, Southwestern Shrimp. Delicious!
No Cooking Recipes: Southwestern Shrimp
1 lb large peeled cooked shrimp
1 cup diced jicama
1⁄2 cup mild salsa (preferably refrigerated fresh)
1 Tbsp olive oil
1⁄3 cup chopped cilantro
1⁄4 tsp ground cumin
1 ripe avocado, sliced
Serve with: warm corn or flour tortillas, lime wedges
Recipe Preparation
1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.
2. Add avocado; gently toss to mix. Roll up in warm tortillas if desired. Serve with lime wedges.
My husband and I saw Rachael Ray make these beans on a recent episode of 30 Minute Meals and I knew I’d have to take them for a test run. I’m always on the lookout for new bean recipes as well as recipes that utilize the herbs in our herb garden. This one uses a personal favorite herb, rosemary.
Add the fact that I absolutely, positively love myself some Rachael Ray and I knew it’d be a can’t miss.
My husband didn’t know quite what to make of the rosemary in these beans – but I think it’s the best part. He liked them but he said he’d like to try them sometime without the rosemary.
If you have the ingredients on hand, these would make an exceptional side dish for your Fourth of July meal – or any meal, for that matter.
Rachael Ray’s Red White Beans Recipe
2 tablespoons extra-virgin olive oil
1 medium to large onion, chopped
2 sprigs rosemary, leaves finely chopped
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup chicken stock
2 (15-ounce) cans cannellini beans, drained
Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.
Barbequing is one of America’s favorite summer pastimes, especially during Fourth of July weekend. However, grilling and barbecuing have recently been linked to food poisoning and even cancer. Needless to say, this has all of us exercising caution.
ChicagoHealers.com Dr. Martha Howard M.D. provides the following tips for staying safe during summer grilling:
Safety Hazards:
An April 2006 presentation at the American Association for Cancer Research showed that when PhIP, a barbecue/char chemical, was added to rats’ food, they developed cancerous changes in their intestines, spleens and prostates within four weeks.
HCAs, heterocyclic amines, are also produced when meat is charred. This compound can increase the risk of breast, stomach, colon, and prostate cancer.
PAHs, polycyclic aromatic hydrocarbons, are produced by smoking fat from chicken, fish or meat and can damage lung, liver, skin and kidney tissue.
Tips for Safe Barbequing:
Clean the grill:get rid of the old fats left over from previous meals.
Avoid petroleum starters for charcoal: If you use charcoal, use a wood starter and stack your charcoal up in a 2 pound metal can with the ends cut off. Lift off the can with tongs and spread out the coals when they are well started.
Proper timing: Avoid a time gap between opening the valve and starting the grill.
Wash your hands: Keep your hands clean and use separate plates and cutting boards for raw and cooked meats. Be sure to wash hands again before putting on long, heat-proof barbecue gloves.
Trim meat: Trim most of the fat from meat; less fat means fewer PAHs.
Use marinades: This protects the meat from charring. Put the marinade on, and refrigerate until use. Don’t let meat sit out.
Pre-cooking: Use pre-cooking prior to grilling, especially for items like raw brats. Avoid taking burgers, chicken or other meats directly from the freezer to the grill.
Cutting techniques: Cut meat and chicken into smaller pieces so they cook through.
Flipping: Turn down the fire, and turn your burgers, steaks, chops, or chicken often, so they cook through, and come out golden brown.
Meat thermometer: If you are cooking a thicker portion of meat or chicken, use a meat thermometer.
Chicken: 165 degrees
Hamburger: 160 degrees
Pork: 150 degrees
Hot dogs: 140 degrees
Steak: 145 degrees for medium rare and 160 degrees for medium.
Cleaning up: At the end of the barbecue, be sure to put out your charcoal completely, and if you are using propane, be sure the valve is turned off.
Chicago Healers (www.chicagohealers.com) is the nation’s pioneer prescreened integrative health care network, offering a comprehensive understanding of each practitioner’s services, approach, and philosophy. Our holistic health experts teach and advocate natural and empowered health and life choices through their practices, the media, educational events, and our website. With close to 200 practitioners and over 300 treatment services, Chicago Healers has provided nearly 400 free educational events for Chicagoans and has been featured in 300+ TV news programs and print publications. For more information, visit www.chicagohealers.com.
. Ingenious!
