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Monthly Archives: January 2013

Butternut Squash and Red Onion Pizza

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This was one of those last-minute decisions that wound up being a huge success.  It was a perfect little Friday night meal that I wasn’t even going to mention.  That’s why there’s no prep pictures.  You know I love some colors stirred up in a bowl.   Even Jake (my husband who eats only corn carrots and green beans) proclaimed this tasty.  Translation:  not an award-winner in his book, but surely good enough for seconds.


Just roast your squash first and then layer it on a store-bought pizza dough with some mozzarella, red onion, and radicchio.  That’s right.  I said radicchio.  Honestly, not my most favorite vegetable.  I have tried it many ways and this is the first time that I loved it.

Here’s the little secret about this recipe:  underneath all the goodness that you can see is some more goodness which consists of garlic, parsley, and olive oil.

This one is from Rachael Ray and a repeater in my book.    Clearly, this is vegetarian, but I can’t help but think that it would be amazing with a little prosciutto.

Eat Well and Savor.


Crispy Beef and Bean Tacos

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Can you still call it a taco if you can’t fold the shell?


Ellie Krieger in Comfort Food Fix had what I thought was an ingenious idea.  Drape the tortillas over two bars of the oven rack and bake.  Well, I think it depends how wide the bars are.  Mine turned out more like tostadas.


It’s still simple, tasty, and only 340 calories, so no complaints here.

In other news:  Today is our four-year anniversary.   I’m really only mentioning it to have a reason to post my wedding pictures.

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Just a few of my favorites.

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It seems like yesterday.

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This is the most important part of course.

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Chocolate with peanut butter filling on the bottom, vanilla with Bavarian cream in the middle, and almond cake with raspberry filling on top.  I wish I had some right now.

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We started cocktail hour with potato martinis and ended the night with a dessert party that included Rice Krispies treats shaped like Mickey Mouse.

Eat Well and Savor.





Sage and Onion Mashed Potatoes

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I made something recently with sage and instead of tossing what was left in the vegetable drawer I made an impromptu bud vase out of a spice jar.  This is not really out of the ordinary.  What is unique is the fact that the sage not only survived, but in my opinion it appears to have thrived.


So of course I went in search of some sage-centric recipes.  The New Dieter’s Cookbook from Better Homes and Gardens actually had two.


Even though these are mashed they were actually roasted in the oven first.


Add some buttermilk and mash.

Eat Well and Savor.





Old-Fashioned White Bread

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Well, a miracle has finally happened.


I was able to get bread dough to rise.


Isn’t it a thing of beauty?  I used a Williams-Sonoma recipe from the book simply entitled Bread.  I wish I could say I owe my fortune to this book.  However, I read a nifty little tip somewhere and I’m sorry I can’t remember where in order to give them credit because it’s the best tip ever.


Just put the dough inside the oven to rise and the pilot light will do all of the heavy lifting.

Let me tell you how great this bread is.  All you need to do is add jelly, or honey, or bacon with lettuce and tomato, or maybe a burger patty.  Basically, anything your little heart desires.  And it’s even better if you toast it.

Eat Well and Savor.

Grilled Pineapple with Nutella

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In theory, this sounds great.


It looks pretty good in the picture and it was fairly easy to make, even though there are a few components.  Truth is, though, it fell a little flat.  I can’t quite figure out why.


How could this go wrong?


After all, I got to use my new pink metal kitchen ruler to ensure that my pineapples were sliced to the 1/2-inch mark that Giada suggested in Everyday Italian.  That’s right.  I’m anal.




Here’s an instance where you shouldn’t listen to GDL:  when she says to rub these babies between your palms to get the skins off.  Hello?  They’re pretty dang hot when they come out of the oven.  I put them on a tea towel and then proceeded to rub away.  Even then it’s hard to remove all of the skin.


Then just mix the Nutella with a little whipping cream and some mascarpone with a tad of vanilla and voila.

The best part about this recipe?  It inspired me to finally make that Nutella pound cake I’ve been hearing so much about.

Eat Well and Savor.

Butternut-Beef Chili

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Another beauty from Cooking Light.  Are you noticing a trend here?


I meant the trend towards healthier fare.  You’re right, though, butternut squash is just popping up everywhere around here.

I found this recipe in Light and Easy Menus.  The easy part is too true.  Just brown the ground beef with some frozen green peppers and onions.


Then you can invite everything else to the party:  stewed tomatoes, cumin, chili powder, kidney beans, garlic, and the beloved butternut squash.  Don’t you just love all the beautiful colors?


Simmer away and you’ve got dinner in a snap.   I doubled this.   Well, for the most part.  I actually neglected to get the second can of beans, and half of the tomatoes are just diced, not stewed.  Really, it didn’t matter one bit.  Besides, that’s the closest I come to improvising or adapting a recipe.

Eat Well and Savor.


Overnight Caramel French Toast

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I feel as though I should be screaming from the rafters that this is a Cooking Light recipe .  And then I should follow that with an apology for the fact that I only have one crappy picture.


Then I guess I should explain the bread.  The recipe suggested Pepperidge Farm French bread, which of course was not available at my Publix.  Well, when I saw the Pepperidge Farm suggestion the French bread just got knocked out of my head.  I wound up with sourdough.  It was still delish and very caramelly on the bottom.  It didn’t even need syrup.

Here is the recipe, which I found in Cooking Light Annual Recipes 2006.

We actually had this on Christmas Eve for dinner.  Somewhere along the lines my family started having breakfast for dinner for the holiday.  It usually starts with biscuits and gravy and ends with a trifle.  I already can’t wait for next year.

Eat Well and Savor.