Emily Malloy's Cleanliness is Next to Godliness

Roasted Lavender Chickpeas

2012-01-24T09:33:00.000-05:00

Snacks are good.

Snacks are delicious.

Some snacks are bad for you.

Others, nutritious.

I love snacks.

I'm not telling a lie.

I will forever adore snacks.

'Til the day I die.

You are my friends.

And I love you.

Hence forth I will share

My roasted chickpea recipe.

I know. That last line didn't rhyme. Let me rework that one, ahem:

You are my friends.

And I love ~~you~~ thee.

Hence forth I will share

My roasted chickpea recipe.

Roasted Lavender Chickpeas

Yields: 1 to 2 servings

Ingredients:

12 oz can of chickpeas / garbanzo beans, rinsed

2 TBS extra-virgin olive oil

1 & 1/2 TBS dried lavender

Pinch of salt

Directions:

1. Preheat your oven to 425 degrees

2. In a medium-sized bowl, combine all of the ingredients.

3. Spread chickpeas onto a parchment lined baking sheet, and bake for about 25-30 minutes, keep an eye on the chickpeas, to make sure that they don't burn!

My Niece's First Birthday Party

2012-01-22T09:34:00.000-05:00

My niece turned one this weekend.

{{{ONE}}}

How on earth did this kid just turn one? I mean, I swear she was just born.

How did she go from this?

To this?

Hey! Hey kid!! Slow down. The fact that you are a year older means that I am a year older, too!

Yowza. Is that a new wrinkle I see? I need Tums.

Impeccable resemblance between Miss Alexandra and one of Degas' dancers! *wink*

My sister beautifully picked out a Sesame Street theme for Miss Alexandra's party. It was adorable.

And when it came time for the smash cake? My niece was a perfect little lady! :) She most delicately ate the cake!

Happy Birthday Alexandra Noelle!!

All About Quinoa- Power Breakfast

2012-01-16T13:08:00.001-05:00

I am a total food nerd. I am talking mega food nerd. In my free-time, when I am not cooking, or baking, or perusing recipes, I am reading about food.

Food is fascinating, don't you think?

One foodstuff that I adore is quinoa, but it does not get much love.

Quinoa. Sounds like. Keen-wahh.

When I mention quinoa to people, most have no clue what it is and a great majority of people look at me sideways when I mention that it is the main staple of my diet.

Quinoa.

Sure, it sounds like a word used by ninjas as they karate chop you. But, it is so much more.

Quinoa is amazingly good for you. I mean, we're talking crazy good for you. The stats on quinoa:

1. Protein content: 1 cup of quinoa = 4 eggs. Oh, and it's a complete protein, which means it contains all nine amino acids.
2. Mineral content: 1 cup of quinoa = 1/2 recommended daily value of iron, maganese, and magnesium.
3. Low in love-handle-making calories and fat
4. Fiber: 1 cup of quinoa = about 1/2 recommended daily value of fiber.
5. Oh, and it's good for your heart. And helps people who have chronic migranes.

Seriously. I cannot say enough about quinoa.

Oh, and #6: NASA loves it and recommends its astronauts consume it during long flights, as it is the nature's most "perfect" food. Seriously? NASA?! ....Those guys are smart.

Convinced to try it, yet?

Okay, so now that you know more than you could have ever wanted to know about quinoa, a food you may have never even tasted, the question still lingers within your mind as to what the heck this tastes like! It tastes goooood. :)

It is similar to a grain and should be treated as such. (It's technically related to spinach, I know, they're odd cousins).

I eat it for breakfast, I have it with my lunch, and, oh yeah, I eat it with dinner too.

Boy, do I love me some quinoa.

Here is one of my go-to breakfasts. Try it instead of your normal oatmeal routine! You will be pleasantly surprised at how full you will stay.

Quinoa Breakfast Cereal
Yields: 4 servings

Ingredients:
1 cup dry quinoa
2 cups milk: cow's, rice, almond, or soy
1 gala apple, diced
1 banana, diced
1 cup frozen blueberries
1/2 cup pecans

Directions:
1. Combine the quinoa and milk in a medium saucepan.
2. Bring to a boil, reduce heat and simmer for 10 to 12 minutes, stirring occasionally, until all of the liquid is absorbed.
3. Add the fruit.
4. Serve immediately!

380 calories / 14g fat / 9g protein

Uber Healthy, Very Whole Grain Blueberry Muffins (Dairy-Free)

2012-01-10T11:32:00.003-05:00

I am serious about my grocery shopping list. I plot out the items according to which aisle they are in, even down to the order they are in each aisle.

Think of it as me mentally walking through the store shopping, surveying, seeing what it is that I will need to purchase.

Then, I bring along my list with me to the store, keep it in my pocket, and never refer to it again, especially while I am perusing each grocery aisle.

Do I forget some items I write down? Yes, on occasion.
Why don't I refer to the list upon creating it? It's one of life's unanswered questions- like why do we sing of Jimmy cracking corn, if no one cares? I guess we will never know.

Why is it that I do this?

Because I am a bizarre creature.

Needless to say my bizarreness knows no bounds, as made evident by this muffin recipe. I wanted to make a muffin. A very healthy muffin, which kind of isn't muffin-like at all.

And in the process of creating this very healthy muffin, I created a muffin unlike any muffin I have ever consumed. It does not have the typical sweetness of a muffin, but it keeps me very full. Very, very full, in fact. It's like a piece of hearty toast, but so much better because there are blueberries in it! So, very unlike most muffins.

My husband teases me while I eat these muffins and calls them my bread-muffins, because they are essentially that! It has the same sweetness as a hearty piece of bread (which isn't sweet), but the hint of sweet and tart from the blueberries make this a perfect breakfast addition, especially for those who don't want something overly sweet in the morning!

It is whole grain, dairy free, and only sweetened by pure maple syrup. Uber healthy, I tell ya. For those wanting to add sugar, I have included an optional addition of sugar!

Uber Healthy, Very Whole Grain Blueberry Muffins (Dairy-Free)
Yields: 24 muffins

Ingredients:
1 and 1/2 cups 100% whole wheat flour
1 cup spelt flour
1 cup rye flour
1 TBS cornstarch
1 TBS baking powder
1 tsp baking soda
2 cups vanilla almond milk
1/2 cup flaxseed egg substitute *see below for recipe*
1 TBS vanilla extract
1/2 cup canola oil
3/4 cup pure maple syrup
2 cups frozen or fresh blueberries
1/2 cup granulated sugar, optional

Directions:
1. Preheat your oven to 350 degrees and line a muffin pan with paper liners.
2. In a large bowl, whisk together all of the dry ingredients until well combined.
3. Using an electric hand mixer or standing mixer, combine the almond milk, flaxseed egg substitute, oil, vanilla, and syrup. Mix on a medium speed for about 2 to 3 minutes.
4. Add the dry ingredients to the wet, mixing for another minute or two.
5. Gently fold in the berries.
6. Fill each muffin pan liner about 3/4 to 7/8 full. Optional: top with sugar.
7. Bake for 20-22 minutes.
8. Cool for 10 minutes before removing from pan!

148 Calories / 5g fat / 3g protein

*Flaxseed Egg Substitute
Adapted from: Care2.com

Ingredients:
1/4 cup flaxseeds
1 cup cold water

Directions:
1. In a food processor, grind the flaxseeds until they become a powder-like substance.
2. Slowly add the water while the processor is running, and process for about a minute, the mixture will become gelatinous.
3. Store in the refrigerator for at least one hour before using. It keeps up to 2 weeks!

ShopRite Can Can Sale and How You Can Help to Feed the Hungry!

2012-01-07T13:04:00.000-05:00

It's that time of year, guys. Now through January 21st, ShopRite is having their annual Can Can Sale!

I know you Philadelphia locals know the famous song! Sing along with me! "ShopRite Can Can... Doodoodoodoo.."

We must all remember that the time of good will and helping your neighbor is not just for Christmastime, but for the entire year round!

Keep spreading good will and cheer throughout the entire year by feeding your hungry neighbors. With each person who "likes" ShopRite on Facebook, ShopRite will donate one canned good to a local food shelter**.

Now you can finally put your daily Facebook stalking time to good use by helping those in need!

How easy is that?!

**ShopRite Cans for Fans Participating Food Banks:

New Jersey:
Community FoodBank of South Jersey
The Food Bank of South Jersey

Connecticut:
FoodShare
Connecticut FoodBank

Pennsylvania:
Philabundance

New York:
The Food Bank for New York City
The Food Bank of Hudson Valley
Food Bank for Westchester
LI Cares

Maryland:
Maryland Food Bank

Delaware:
Food Bank of Delaware

Cranberry, Apple, and Avocado Salad

2012-01-04T13:01:00.003-05:00

An odd thing happened to me on the way to work today.

{I didn't freeze to death.}

I was fairly certain that it was going to happen. It. Was. Frigid.

So cold that I didn't bother to put on makeup because I was certain that my eyes would water uncontrollably (sort of like what happens to me when I watch The Notebook- a most bizarre and abnormal occurrence, I assure you).

Today's recipe is brought to you by the letter: S for Splotchy-Complexion-That-I-Should-Still-Have-Worn-Makeup-Over. Ha. Kidding. Kinda.

Today's recipe is indeed brought to you by the letter S, but not for the aforementioned reason, but for SALAD!!!

Have you ever been really excited about a salad? I mean really jazzed about the little bowl of healthiness.

A good salad sets the tone of the day. I mean. I just stared at the clock until it was lunchtime, so that I could eat the salad. And I didn't even make it to lunchtime. I devoured it at an unacceptably early time (which I will not share with you... Okay, so 10:30, twist my arm!), not because I was hungry, but because it looked so goshdern good.

You feel this way often about salads, don't you?! Okay, so it may just be me.

You'll very quickly see why I am exuberant over a bowl of roughage. BECAUSE IT'S DELICIOUS (hello?!) and I no longer have to feel overly guilty about ~~lightly sampling one or two cookies~~ devouring a plateful of cookies at Christmastime, a couple of weeks ago.

Cranberry, Apple, and Avocado Salad
Yields: 4-6 servings
Made possible because of: a-post-Christmas-gut / very-hungry-belly

Ingredients:
6 heads of romaine lettuce, chopped
1 avocado, cut into 1/2 inch to 1 inch cubes
2 gala apples, chopped into 1/2 inch to 1 inch cubes
1 cup dried cranberries
1/2 cup roasted red pepper, diced
Honey Dijon Dressing
Feta cheese, optional

Directions:
1. Combine all ingredients in a bowl.
2. Do a happy dance because it tastes so darn good.

Two Bean Chili

2012-01-03T12:59:00.000-05:00

You did it! Huzzah!!

You survived!

*Cue the confetti*

But, what did you survive?

Well, the holiday season of course! You managed to get through the parties, the baking, the wrapping, and endless work. But, it is oh so worth it, isn't it?

Not only did you manage to survive, but you managed to let some holiday pounds creep in. Whoops!

And now, it is time for the ever cliche, but continuously appropriate New Year's Resolution. I'm almost positive that eating well is going to be the tops of many people's New Year's Resolution lists for 2012. Eating healthy is easy and fun and not as hard on the wallet as you may think.

Take this vegetarian two bean chili recipe as an example. Two types of beans are the main stars of this recipe. Add some vegetables as the supporting actors and actresses. And voila! In the easiest of fashions, you provide yourself with a delicious and nutritious dish that will help you fight your way through your new belly fat, while almost leaving your wallet alone.

Two Bean Vegetarian Chili
Inspired by: Martha Stewart

Ingredients:
2 (15 oz) cans of black beans, rinsed
2 (15 oz) cans of chickpeas, rinsed
3 cups spinach
1 cup vidalia onion, chopped
2 cups of water
1 TBS extra-virgin olive oil
1 TBS lemon juice
1 tsp paprika
1 tsp cayenne pepper
1 tsp parsley, minced
1 tsp balsamic vinegar
2 tsps garlic powder
1 tsp Kosher salt
1 tsp fresh ground pepper

Directions:
1. In a slow cooker over high heat, combine all of the ingredients, stirring well to combine.
2. Cook for approximately 2 to 3 hours, stirring occasionally (every half an hour).

Candy Bark

2011-12-22T15:20:00.001-05:00

Heyyyy! Merry-Almost-Christmas... and Happy Hannukah!

Let us celebrate this magical time with my next ShopRite post :)

And I made....

Get ready for it.

Ahem. Drum roll, please....

Heath Bark.

Drool.

Click here to check it out!

Christmas Cookies- Guest Post Alert!

2011-12-14T09:50:00.001-05:00

Remember when I was talking about how important cookies are to Christmas? Yeah, it was only yesterday!

Well... I did a guest post for my gal pal Sarah over at Events by Sarah Elizabeth all about Christmas cookies... And I even list some great recipes done by other food bloggers!! Go on over by clicking here! You just may see your recipe there, too!

Cookies and Cream Cookies

2011-12-13T09:36:00.000-05:00

Guess what I did last night? I used a cookie as the base for another cookie.

Waah? Yeah. I know. Three levels above awesome.

What can I say it's Christmas time? So you gotta do all that you can for Santa!

Know what else I did??? I made an entire cookie batch (enough for about 2 dozen + cookies), but I only put 5 cookies into the oven! And didn't throw out the rest of the batter!

How on Earth did I manage to do that? I froze the rest of it, to save for later... closer to when I'll hear those little hooves on my roof and Santa needs some cookies to recharge!

NOTE: To do this little time-saving trick, you roll the dough into small balls (as you would just before putting the dough onto a prepared cookie sheet), except you place it into a freezer safe, airtight container to bake at another time! The baking temperature will remain the same, but you will have to add a few minutes to your baking time!

Do this with this cookie! With any cookie! (except for a cake-like cookie batter!).

I know. It just made my day, too.

And consequently, Santa's.

Cookies and Cream Cookies
Yields: 2 dozen plus cookies

Ingredients:
3/4 cup salted butter, melted
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1 TBS vanilla
1 extra large egg
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups Oreo cookies, crushed

Directions:
1. Preheat your oven to 325 degrees and line a baking sheet with parchment paper or grease it.
2. Sift together the flour, baking soda, and salt. Set aside.
3. Cream together the butter and sugars until well combined and beginning to fluff a little! Add the vanilla and egg, mixing until combined.
4. Add sifted flour mixture to the wet ingredients.
5. Fold in crushed Oreos until well combined.
6. Form the dough into tablespoon sized balls and place onto prepared baking sheet.
7. Bake for 15 minutes. Cool on a rack for 5 minutes.

ShopRite Post!: Thinking Outside of the Pizza Box

2011-12-12T10:05:00.003-05:00

Hey! Hey you!

Guess what? My recent post for ShopRite is up! Are you having a party coming up soon? Or are going to a party? Of course you are.. It's that time of year!

Here's an idea for an appetizer that you may not have considered before.

Go on over and check it out!

Peppermint Straciatella Gelato

2011-12-07T09:13:00.001-05:00

What makes Christmas so great, other than the yummy foods, is the funny childhood memories of Christmas that each of us possesses.

As I was driving home last night along the winding, yet picturesque Kelly Drive, Winter Wonderland came on the radio. I was singing along, and found myself reminiscing, as I remembered how I misunderstood the lyrics to that song as a little kid..

"...Later on, we'll perspire,
As we dream by the fire
To face unafraid,
The plans that we've made,
Walking in a winter wonderland."

It completely makes sense within my mind.. If I were sitting by the fire canoodling with my husband, there is a 100% chance I'd be sweating and it wouldn't be pretty sight. In fact, we'd both be sweating. Not something you'd picture for a romantic setting.

I guess this confusion runs in the family. As a little girl, my mother also misunderstood the lyrics to We Wish You A Merry Christmas:

"Oh, bring us a piggy pudding;
Oh, bring us a piggy pudding;
Oh, bring us a piggy pudding and a cup of good cheer."

(Sorry, Ma! It's too cute, I had to!)

Piggy pudding might be a questionable item. Unless it were in the form of a bread pudding, not a sweet pudding, with- say- bacon or pork roll, then I'd be all over that like wiz on a cheesesteak.

Don't ya just love Christmas?

Peppermint Straciatella Gelato
Yields: 6 to 8 Servings

Ingredients:
2 cups whole milk
5 large egg yolks
2 TBS pure vanilla extract
3/4 cup granulated sugar
½ cup heavy cream
½ cup bittersweet chocolate chips
2 tsp canola oil
½ tsp kosher salt
10 peppermints, crushed

Directions:
1. In a medium sized bowl, combine egg, sugar, and salt. Stirring until well combined.
2. Heat milk and vanilla in saucepan over medium. Bring to a light simmer. Reduce heat to low.
3. SLOWLY add the egg mixture to the milk (don’t add it too quickly unless you want scrambled eggs!) and make sure to not like the milk boil. Cook for 3 to 5 minutes, or until a candy thermometer reaches 170 degrees. Voila! You have your custard base!!!
4. Remove from heat and add cream. Refrigerate overnight.
5. In a microwavable bowl, combine chocolate and oil. Melt the chocolate and set aside.
6. Using an ice cream machine, add the custard mixture, and crushed peppermints. Process for approximately 25 minutes.
7. After 25 minutes, pour in the melted chocolate mixture and process for another minute.
8. Serve immediately and ENJOY!

OH GingerSNAP! Ice Cream

2011-12-05T09:06:00.001-05:00

This recipe needs no introductions. It is just too fabulous for words.

I had leftover gingersnap cookies that just beckoned to be made into something. And I love taking risks. And this is what happened.

But, if I must use words to describe this recipe: My husband and I fought over licking the ice cream machine bowl.

...'Nuff said.

Gingersnap Ice Cream
Yields: 4 to 6 servings

Ingredients:

1 cup granulated sugar
2 cups whole milk
1 cup half and half
Pinch of salt
3 large egg yolks
1 tsp vanilla
1 tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
3/4 cup crushed gingersnap cookies

Directions:
1. For the Custard Base: In a medium saucepan over low to medium heat, combine the sugar, vanilla, half and half, milk and yolks. Please be diligent to make sure that it doesn’t boil and turn into scrambled eggs! Cook until the mixture thickens. Allow to cool to room temperature. Refrigerate for 3 hours up to overnight.
2. Using your ice cream machine, add the custard base, spices, and crushed gingersnaps. Process for 25 minutes. Place into a freezer-friendly container. Freeze for 3 to 4 hours before serving.

No Bread Crab Cakes with Avocado Sauce

2011-11-30T14:18:00.001-05:00

There is nothing more disappointing than to take a bite of a beautifully sculpted crab cake to find that it contains hardly any crab! And worst of all, it is mostly comprised of a filler, and (if it gets any worse) the filler is breadcrumbs. Instant. Belly. Poofage.

It almost makes you want to unloosen your belt just thinking about it.

This is the best time of year. It's full of parties. And pies. And cookies. And eggnog. Before you know it, the pounds creep up and your pants no longer fit. Do yourself a favor and give yourself (and your belt) a break in between the parties by making these breadless crab cakes for dinner tonight.

For my dinner, I skipped the traditional mayonnaisey tartar sauce usually served with crab cakes and topped these suckers with a creamy avocado sauce.

Holy potatoes!!!. It was yum central.

No Bread Crab Cakes with Avocado Sauce
Yields: 4 servings

Ingredients for Crab Cakes:
1 pound lump crab meat
1/4 cup garbanzo beans/ chickpeas, mashed in a food processor
1/2 cup onions, chopped
1/3 cup red bell pepper, chopped
1 tsp Dijon mustard
1 TBS Old Bay seasoning
1 tsp Worcestershire sauce
2 egg whites
Salt and pepper
Olive oil

Ingredients for Avocado Sauce:
1 avocado, pit removed, and scooped out from skin
1/2 tsp cumin
1/2 tsp paprika
2 TBS extra virgin olive oil
1 tsp lemon juice
Salt and Pepper to taste

Directions for Crab Cakes:
1. In a saute pan over medium, heat the olive oil. Add the onions and peppers, cooking until softened (About 3 minutes).
2. Add together all of the ingredients (including cooked vegetables) in a medium sized bowl, using a fork until well combined.
3. Cover and place into the refrigerator for at least 30 minutes.
4. After 30 minutes has passed, make patties using 3/4 cup of the refrigerated crab mixture.
5. Heat oil in a saute pan over medium, add each patty, cooking 4 to 5 minutes on the first side, flip and cook 3 to 4 minutes on the other.
6. Place on paper towels to remove excess oil.

Directions for Avocado Sauce:
1. In a food processor, combine all of the ingredients.
2. Yup. It's that easy- done one step. And done by modern machinery. But I want to make you feel as if you accomplished more, therefore, I will say for the second step to pat yourself on the back.

Sweet Potato Pie with Gingersnap-Graham Cracker Crust

2011-11-28T09:55:00.001-05:00

There is nothing quite like the time period between Thanksgiving and New Year's Day. The air just has a certain spark to it. (And a certain chill, brr!).

This time of year requires you to eat pie. And to eat it constantly. I mean, there are just too many delicious pies out there to go neglecting, ya know?

It'd just be plain rude. And this is the time of cheer and good will, and loving thy neighbor, therefore no rudeness is allowed, and you must consume as much pie as possible, and give your neighbor some pie, too.

:)

Yum. It is oh so very worth every extra pound.

Sweet Potato Pie with Gingersnap-Graham Cracker Crust
Adapted from: Better Homes and Gardens
Yields: 8 servings

Gingersnap-Graham Crust
Yields: 1 pie crust

Ingredients:
1& 1/2 cups finely crushed gingersnaps (about 20 cookies)
1 cup finely crushed graham crackers (about 14 squares)
1/4 cup granulated sugar
½ cup salted butter, melted

Directions:
1. Preheat oven to 375 degrees. Butter a 9 inch pie plate.
2. In a large bowl, combine the gingersnaps, graham crackers, and sugar. Stir in melted butter.
3. Spread the crumb mixture evenly upon the bottom and sides of the pie plate.
4. Bake for 5 minutes. Cool on a wire rack before adding filling.

Sweet Potato Pie

Ingredients:
2 cups mashed, cooked sweet potatoes (About 2 large)
½ cup packed brown sugar
½ tsp ground ginger
½ tsp ground cinnamon
1/8 tsp kosher salt
1/8 tsp ground nutmeg
Dash cloves
2 eggs, lightly beaten
1 cup half-and-half or light cream
½ cup finely chopped pecans

Directions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, combine sweet potatoes, brown sugar, ginger, cinnamon, salt, nutmeg, and cloves.
3. Add the lightly beaten eggs, combine lightly with a fork just until just combined. Gradually stir in half-and-half until well combined.
4. Pour filling into pie shell. Cover the edge of the pie with foil.
5. Bake for 30 minutes.
6. Top the pie with pecans. Bake an additional 25 minutes, or until a knife inserted comes out clean.

You're the Butter to My Bread- Flavored Butters

2011-11-22T09:48:00.000-05:00

It's time to rethink the way you butter your bread. Be careful, I am about to blow your mind!

On top of that boring old roll you spread, hold on, wait a minute... Flavored. Butters.

So simple! But so complex! And so... buttery! Mind = blown.

Serve one flavored butter, or six flavored butters, with your Thanksgiving dinner to give those boring rolls some extra pizzazz!

Bourbon Butter
Yields: 6 to 8 servings

Ingredients:
1/2 cup salted butter, softened
1 TBS + 1 tsp bourbon

Directions:
1. In a bowl, using a fork, diligently combine all of the ingredients. Place into a ramekin and cover it, or roll into a log in waxed paper and tie the ends, and store in the refrigerator to harden for approximately 4 to 6 hours before serving.
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Pumpkin Butter
Yields: 6 to 8 servings

Ingredients:
1/2 cup salted butter, softened
2 TBS pumpkin puree
1 tsp brown sugar

Directions:
1. In a bowl, using a fork, diligently combine all of the ingredients. Place into a ramekin and cover it, or roll into a log in waxed paper and tie the ends, and store in the refrigerator to harden for approximately 4 to 6 hours before serving.

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Garlic & Herb Butter
Yields: 6 to 8 servings

Ingredients:
1/2 cup salted butter, softened
3/4 tsp garlic powder
1 TBS chopped fresh parsley

Directions:
1. In a bowl, using a fork, diligently combine all of the ingredients. Place into a ramekin and cover it, or roll into a log in waxed paper and tie the ends, and store in the refrigerator to harden for approximately 4 to 6 hours before serving.

Wyebrook Farm Steer Roast & Apple Cider Braised Cabbage

2011-11-19T10:52:00.001-05:00

This weekend, I was so happy to attend Wyebrook Farm's Steer Roast. Wyebrook Farm is located off of the picturesque and winding Route 82 in Chester County, Pennsylvania.

It was so good to get out of the busy city, and head out home for a beautiful autumn day full of delicious beef.

For those of you who are unfamiliar with Wyebrook Farm, allow yourself to become acquainted. It is well worth the learning. At the crossroads of progressive and old-fashioned farming, Wyebrook Farm provides the consumer a great alternative to purchasing meats by skipping the grocery store. Huh, that's odd. But, wait, isn't that what my grandparents did? Yeup! This is a farm that is doing something in this time that seems so extraordinary, yet in the broader scope of time, they are doing what always was done! In 2012, they will be having a market open on their premises! Very cool stuff!!

Oh, and did I mention they produce the healthiest of meats by skipping artificial fertilizers, herbicides, pesticides, hormones, and/or antibiotics. Amazing.

What would a steer roast be without some good eats?

They served small sliders and apple cider cabbage, both of which were out of this world. I was so excited about eating the cabbage side dish (perfect for Thanksgiving, ahem, ahem), that I went home and instantly tried to recreate it!

Here are some photos of the day (scroll down below for the cabbage recipe!):

Apple Cider Braised Cabbage
Inspired by: Wyebrook Farm Steer Roast
Yields: 6 to 8 servings

Ingredients:
1/2 of a head of savoy cabbage, chopped
1/3 cup apple cider
1 TBS apple cider vinegar
1 TBS butter

Directions:
1. In a medium sized pot, melt the butter over medium heat. Add the cabbage and cook until softened (approximately 4 to 5 minutes).
2. Add the cider and vinegar, stirring until well combined (approximately 3 minutes).
3. Reduce heat to low and cook until the juices reduce or about 10 minutes, stirring to make sure the cabbage does not over brown.

Gearing up for Thanksgiving Part 2: Turkey Stock

2011-11-15T09:15:00.001-05:00

So. You cooked a 16 pound turkey for Thanksgiving and now you're stuck with about 8 pounds of turkey meat and a scary looking carcass left over. Great.

What do you do? What can you do?

LOTS!

First thing's first. Save that scary looking carcass! I know. I thought about passing out, too. It's just so eh looking. What if I told you that by boiling that heap of mess and bones, you won't have to buy stock for- let's say- MONTHS.

Yeah, thought so. I have your attention now.

It's easy and something that you can do while you clean up Thanksgiving dinner, or while you're sitting down to dinner!

This is true thriftiness and getting the most bang for your buck!

The great thing is that you will now be able to pull any meat you weren't able to get- or neglected to get- while carving! So get your containers ready for some more good meat!

Can't use all of the stock right away? No worries! Just freeze it!! :)

Turkey Stock
Yields: A ton of stock. Trust me.

Ingredients:
Turkey carcass, yummm
2 carrots, peeled and cut into 1 inch pieces
1 onion, cut in quarters
3 garlic cloves, peeled
1 red bell pepper, quartered
2 bunches of fresh parsley
1 bay leaf
1 TBS each of salt and pepper
Water
The largest cooking pot you have.

Directions:
1. Place the carcass into a very large pot. Fill with water until there is about 1 inch of water above the carcass.
2. Place in the other ingredients.
3. Over medium-high heat, bring the water to a boil. For the first half an hour, be pretty diligent to remove any of the questionable things (i.e. fat, skin) that rise to the top of the pot.
4. Reduce the heat, so that the water simmers. Simmer for about 3 more hours, checking the pot every half an hour, to see if you need to skim fat from the top.
5. Strain out the vegetables and carcass.
6. Use for soups! Yumm!

Gearing up for Thanksgiving, Part 1: Turkey

2011-11-12T16:41:00.001-05:00

Let's face it. Thanksgiving just isn't Thanksgiving without Turkey.

It's like having Laverne without Shirley.
Cereal without milk.
George Burns without Gracie.
Green eggs without ham.
Dean Martin without Jerry Lewis!

Gah! Can you imagine?! It would be a sheer travesty.

It is a holiday about giving thanks. Yes, even about giving thanks for your great-aunt Mildred who must have majored in nitpicking back in the day and young Snidely who flicks his boogies your way.

Okay. Enough about boogies. This is a food blog and I'm supposed to percolate your senses and make you to want to stuff your face with food.

Cooking a turkey seems like a daunting task.

Especially after watching National Lampoon's Christmas Vacation

But, it's really not that scary! I promise!! Cooking turkeys is actually a lot of fun.

The best part about turkeys? Everyone has their "go-to" their thang that they swear by doing: brining, frying, whatever! I have a challenge for you! Try finding your own thang, and do what you wanna do.

Mine? The slow cooker. I swear by it. Cook your turkey per usual, and when the thermometer reads within 170 degrees, take 'er out, carve 'er up, save 'er juices, and transfer to the slow cooker.

Yes, yes, I know, I know, I know. I can hear the sighs of disapproval now. Not the same presentation as bringing out a gorgeous stuffed bird on your beautiful china platter.

May I refer to the above photo? The first time I cooked a turkey, that was all that I had envisioned. So, I decided to go a safer route, and realized that in the process, I had stumbled upon the most delicious, most juicy turkey of all time!

Stick with me, kid. I gotchyourback.

Roast Turkey

Ingredients:
Whole turkey, whatever size you fancy!, innards removed
1 cup + grapeseed oil (depending on the size of the bird)
1 cup chicken stock
4 sprigs each of Rosemary, Thyme, and Parsley
2 to 3 lemons, cut in half
1 onion, quartered
Salt and pepper

Directions:
1. According to the instructions that came with your turkey, thaw it (Note: make sure that you look 1 to 2 days before the big day, it may need to thaw for a few days in the refrigerator).
2. Preheat your oven to 500 degrees.
3. While the oven is preheating, fill your sink with warm water. (Note: don't be yucky, make sure your sink is clean!) Place the unwrapped and thawed turkey into the warm water. Let it hang out there for about 30 minutes. Remove, pat dry.
4. Place the turkey into a roasting pan, with the wings tucked under the bird, and fill the cavity with the springs, lemons, and onion.
5. Pour the oil onto the bird and liberally cover with salt and pepper and cover it with aluminum foil (make sure the foil does not touch the bird). Pour the stock in the bottom of the roasting pan.
6. Cook the turkey at 500 for 25-30 minutes. After 25-30 minutes, reduce the heat to 350. The turkey may take an additional 2 + hours, depending upon its size.
7. Every 20 to 25 minutes, baste the turkey.
8. When a thermometer registers within the 165-170 range, remove the turkey from the oven, and allow it to sit for about 10 to 20 minutes before carving.
9. Turn your slow cooker onto medium. Pour the oil from the roasting pan into the slow cooker, and place the slices of carved turkey (along with the herbs, onions, and lemons if you can fit 'em) into the slow cooker.
10. Keep the turkey in the slow cooker on medium heat for approximately 45 minutes to an hour.
11. Save the carcass and make a stock! (Recipe coming soon!)

Happy Veterans Day!

2011-11-11T09:26:00.001-05:00

Happy Veterans Day!

Thank you to all who served, and continually serve, so that we may live free!

I also want to thank my grandfather, George G. Ziegler, III, who flew B-24s in WWII. Thank you, grandpa, for your service. Your sacrifice made it possible for so many in this world to be free.

He's pretty dashing, huh?!

Thanksgiving Recipe Inspiration!

2011-11-10T11:30:00.001-05:00

It is that time of year! We are coming upon Thanksgiving so quickly! Yee-haw! I love that holiday!!

Need some inspiration as to what to make for the big day? I have compiled a list of some of my old recipes below! And yes, most of the photos are atrocious and before I understood how to make food appear to be appetizing ;) And no, I've never blogged about turkey. Don't you worry. This is going to change. Very soon.

Hint. Hint.

INSPIRATION!:

For Brunch:

Sour Cream Pumpkin Bars

Pumpkin Donuts

Pumpkin Pecan Chocolate Latte

Spinach and Tomato Tartine with Poached Egg

Side Dish:

Crab, Butternut Squash, & Walnut Macaroni & Cheese

Orange-Scented Cranberry Sauce

Dessert:

Pumpkin Pound Cake

Sour Cream Pumpkin Bars

2011-11-03T13:05:00.001-04:00

How hard is it to believe that it's November?! November!!??!!

As this month is November, it means that several things are realities:

1. Men everywhere are growing mustaches and/or beards for the ever-popular Movember for prostate cancer awareness. Fortunately, this year my husband is mustache-less. It was a little frightening to me last year, to be honest!
2. Thanksgiving will be quickly upon those of us residing here in the United States, which means, it's time to start looking at inspiring recipes! So. Fun.
3. It's pumpkin season, so I am still pumpkin obsessed.
4. It is also pantyhose season, which means- to get those suckers up- consequently, I will be doing more plies as an adult than I did as a child ballerina. *Insert mental image*

Regardless of what November means to you, there is one thing that cannot be debated: pumpkin season is winding down. So that means you have to make as much pumpkin stuff as you can! Did I mention I am pumpkin obsessed?

The original recipe for this treat calls for icing, which would be perfect for an after dinner treat. However, if you omit the icing (like I did!), it serves as a perfect accompaniment to your morning coffee!

Sour Cream Pumpkin Bars
Adapted from: Better Homes and Gardens
Yields: 48 servings

Ingredients:

½ cup butter, softened
1 1/3 cups sugar
1 ½ tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup canned pumpkin
½ cup sour cream
1/4 cup lowfat vanilla yogurt
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ cup whole wheat flour
1 cup chopped walnuts or pecans

Directions:

1. Preheat your oven to 350 degrees.
2. Using butter or nonstick cooking spray, grease a 15x10x1 baking pan, or a 9x13 baking pan (note: you will add approximately 5 to 10 minutes to your baking time using a 9x13 pan).
3. Using an upright mixer or a hand mixer, beat the butter for 30 seconds. Add the sugar, baking powder, baking soda, and salt, beating until the mixture becomes fluffy, approximately 1 minute.
4. Add the eggs, pumpkin, sour cream, yogurt, and vanilla, beating until combined, approximately 1 to 2 minutes.
5. Slowly add the all-purpose and whole wheat flours, beating until combined.
6. Using a spatula, fold in the nuts.
7. Spread the mixture evenly into a greased baking pan and back for about 25 minutes (for the 15x10x1 pan), or until a toothpick comes out clean.

Tortilla Chips with Tomato Olive Tapenade

2011-10-26T09:41:00.000-04:00

Snicky snacks.

I love snicky snacks. What are snicky snacks, you ask? Great question!!

Snicky snacks are those delicious little bites that somehow manage to weasel their way into becoming a meal. This is purely a result of their unabashed nature of pure deliciousness. Because snicky snacks are so good, you can't help but to keep eating them.

I mean, it'd just be rude to stop. You'd be refusing the snicky snack of its cunning little purpose.

To be a dinner wrecker.

The salmon you had planned to eat for dinner? Eh, save it for a rainy day, because tonight.... tonight it is all about the snicky snack.

Make this snicky snack.

Then, make your delicious dinner as planned, behave as if you were a pig at the trough, a trough of snicky snack heaven.

Then simply put the planned dinner into a container and put it into the fridge, to eat for lunch tomorrow, so that you can fully appreciate the snicky snack experience.

The same experience that I had for dinner last night.

Regrets? None.

Because I have salmon, whole wheat couscous, and spinach for lunch today! :)

Tortilla Chips with Tomato Olive Tapenade

Yields: 4 Servings

Ingredients:
8 Roma tomatoes, seeds removed, cut in half
3/4 cup pitted olives, cut in half
3 TBS cup extra virgin olive oil
1 tsp garlic powder
1 TBS fresh parsley, chopped
1 TBS fresh rosemary, chopped
4 tortillas (preferably whole wheat), cut into chip size triangles
Salt and pepper to taste

Directions:
1. Turn on the broiler to your oven. Place the sliced tomatoes onto a baking sheet, inside facing up. Place directly under the broiler. Broil for about 3 to 4 minutes, so that it's lightly browning, but keep an eye on it to make sure it isn't burning. Remove from oven, and set aside.
2. In a medium bowl, combine 2 TBS of olive oil, the broiled tomatoes, olives, garlic, parsley, rosemary, and a pinch of salt and pepper. Stir until well combined. Make sure that the tomatoes are breaking up in the process.
3. Preheat your oven to 350 degrees. In a medium bowl, pour 1 TBS of olive oil on top of the tortilla triangles. Season with a pinch of salt and pepper. Mix until well combined. Place onto a cooling rack that is oven proof, and place the rack on top of a baking sheet (if no cooling rack, place on baking sheet and flip the chips halfway through baking), and bake for approximately 5 to 7 minutes, checking every minute or so after 5 minutes, to make sure they are becoming crisp, but not burning. Remove from oven and serve with tapenade.
4. Yummmmmmm.

Philly Area Food & Drink Writer Meet-Up

2011-10-25T11:45:00.001-04:00

This weekend, I had the expressed pleasure to attend a Philly Area Food & Drink Writer Meet-Up at R2L Restaurant.

R2L is a fantastic restaurant, for those who are unfamiliar, with breathtaking views of the downtown Philadelphia buildings. I work in the same building in which R2L is located, and my office has the same view; however, there is a certain mystique within the walls of R2L that the view takes my breath away, as if I had just seen it for the first time.

It was an incredible workshop with delicious food and cocktails.

The exceedingly talented Eric Mencher shared with us a wealth of knowledge on food photography.

Priceless, priceless information was given.

Did I mention the food?! I have been dreaming of the lobster mac & cheese ever since.

They were so kind to set the dishes we tasted during the cocktail hour in such a way that we could practice honing our photography skills.

Yum?!

Double triple yum?!

Poor donut didn't even stand a chance.

Behind the scenes?

It was such a great time. I really urge you to go to R2L, if you are ever in Philadelphia.

Food Network's New York City Wine & Food Festival 2011

2011-10-24T11:11:00.002-04:00

It has honestly taken me one month to articulate the incredible experience I had at this year's Food Network New York City Wine & Food Festival.

Because of the continued generosity of ShopRite, my husband and I were able to spend an incredible day- full of food, celebrity chefs, and laughter.

As a result of my inability to be able to describe the events in all of their splendor, I will do so in a few adjectives:

Awesome.
Delicious.
Beautiful.
Joyous.
Yummy.
Awesome.

I think you get the point. To further illustrate how amazing the day/evening was, I will leave you with some photos from the events!

Photo Courtesy: Keeley Powell

An absolutely incredible experience. Thank you so much, again, ShopRite.

Chicken and Quinoa Soup

2011-10-19T10:42:00.003-04:00

There is nothing quite like getting cozy on your couch, ~~in your muumuu~~, in your most sophisticated outfit with your hair and makeup done, to watch football.

The windows are open to allow in the fresh, crisp autumn air.

These are the kind of days that plead for a hearty bowl of soup.

I implore you to make this on a Sunday morning, and let it cook in your slow cooker until lunch or dinner time.

It. Smells. Like. Heaven.

Well, I don't actually know what heaven smells like. If I had to guess the scent of heaven, it probably smells like a combination of truffles, cloves, pumpkin, coffee, onions cooking in butter, newborn baby and gardenias.

Anywho, the soup smells purty frickin' fantastic.

Chicken and Quinoa Soup
Yields: 6 to 8 servings

Ingredients:
2 boneless, skinless chicken breasts, cubed
1 & 1/2 cups uncooked quinoa
2 cups chicken broth
1 (15 oz) can of whole peeled tomatoes in juice
2 cups of vegetables, any kind of vegetables! Whatchu got in your fridge? Canned on a self? Use it!
1 bay leaf
1 TBS parsley
Salt and pepper to taste

Directions:
1. Combine all of the ingredients in your slow cooker.
2. Cook on high for approximately 3 to 4 hours. The chicken doneness will be the indicator if the soup is ready to be chowed!
3. Go on, wear your muumuu, I won't tell anyone. (I'll probably be wearing one, too).

Crab, Butternut Squash and Walnut Macaroni and Cheese with Broccoli

2011-10-14T11:38:00.003-04:00

Macaroni and cheese is the ultimate comfort food, isn't it?

It doesn't matter what life throws your way, after sitting down to a bowl full of macaroni and cheese, all your troubles seem to melt away.

No, I am not condoning eating your feelings.
But, I am not condoning not eating your feelings, either.

Food has a way of bringing about comfort. And memories. And joy.

For me, macaroni and cheese has a way of bringing about all three of the above. It was my favorite food as a child and it still remains tops for me to this day!

But sometimes, you may feel a little guilty about just eating noodles with some whizzy type of cheese on top for dinner, or even a side dish. It's not the most fancy thing to eat. And you definitely won't impress your boss or in-laws with that kind of dish.

Until now.

With just the simplest additions of crab meat, pureed butternut squash, walnuts, and broccoli, macaroni and cheese just got a promotion. It woke up and put on its fancy pants.

Er, nevermind. Well, we'll just say macaroni and cheese just got kicked up a notch, or twelve.

Try this out for dinner. Or lunch. Or heck, instead of your bacon and eggs in the morning. You won't regret it. Your boss won't regret it. And your in-laws will love you even more because of it.

Crab, Butternut Squash and Walnut Macaroni and Cheese with Broccoli
Yields: 6 servings

Ingredients:
1 lb pasta- any kind will do! I used penne
3 cups shredded Parmesan cheese
1 cup milk
1/2 cup onions, chopped
1 cup broccoli, steamed
6 oz canned crab meat
1/2 cup walnuts, chopped
2 cups pureed butternut squash
1 TBS brown mustard
2 TBS fresh thyme, chopped
Salt and pepper to taste

Directions:
1. Preheat your oven to 350 degrees.
2. Cook the pasta according to the package's instructions. Drain, and put aside in a large bowl. And add broccoli and crab meat to pasta.
3. Heat olive oil in a sauce pan over medium heat. Add onions, cook until translucent (3-5 minutes).
4. Place milk into a food processor with the thyme, mustard, salt and pepper, walnuts, butternut squash. Process for about 30 seconds, until well combined.
5. Add milk mixture to onions in sauce pan. Whisk in cheese.
6. Pour the cheesy mixture over the pasta-broccoli-crab mixture. Stir until well-combined.
7. Pour into a casserole dish. Top with breadcrumbs.
8. Bake for 15 minutes.

Nutmegged Butternut Squash

2011-10-13T13:30:00.003-04:00

Eating lunch at work is seldom a glamorous experience.

The majority of Americans brown bag a bologna and cheese. Maybe a salad, because they are feeling fancy.

...Or it's perhaps that they ate a plethora of hot dogs during the weekend and are afraid to go near a scale.

No, I am not speaking from experience. I am completely unafraid of the scale. I stepped on it. And turned around to see who else was on it with me.

Hence, a squashy lunch. No, not squishy, squashy.

It's fall. And it's rainy. So, I want comfort food. But, I do not want a whole lot of calories. Remember? Hot dogs? Oy.

Oh, yes. And I want glamour. Because it's Thursday. Why else?

This is where the lovely little butternut squash comes in. See? Your lunch immediately got a little more glamorous! So put down that bologna and cheese. Don't you feel better already?!

Throw it on top of some arugula and call it a day.

......Actually, don't call it a day. You should stay at your job until the day is finished, and then call it a day.

*Not held responsible for the deliciousness of your lunch being to the point that you call it a day, and subsequently lose your job*

Nutmegged Butternut Squash

Yields: 2 servings

Calories per serving: 238 calories

I love my lunch spot. It's my office.

Sure I don't get OUT and ABOUT. But on a rainy day, who wants to?

Okay, enough chit-chat, back to stuffing my face.

Ingredients:

3 cups of butternut squash, peeled seeds removed, diced into one inch cubes

2 TBS extra virgin olive oil

1 TBS nutmeg

Salt and pepper to taste

Directions:

1. Place squashy bites onto a microwavable safe plate.

2. Drizzle olive oil over the squash. Spread some love on the bites with the spices.

3. Place a damp paper towel over top to prevent splatterage and keep the squashy bites moist!

4. Nuke 'em on high for 5 minutes.

Check 'Er Out

2011-10-11T13:21:00.001-04:00

Remember my Holy Guacamole Eggs? Of course you do, that was my last post! Oy. I'm losing it I tell ya! Well they were totally yum.

You can find it featured on Eggland's website here! Go on! Check it my recipe, as well as a ton of other great recipes using Eggland's Best Eggs!

Holy Guacamole Eggs - Eggland's Best and Susan G. Komen for the Cure

2011-10-05T14:28:00.001-04:00

October is Breast Cancer Awareness Month. So many of us have been touched by this horrific disease- either personally battling with it, or watching someone we love battle with it. It is the most common form of cancer among women in the United States. And, I don't know about you, but I'm pretty tired of it. And it's about time for this disease to finally hit the road.

Eggland's Best has teamed up with Susan G. Komen, the world's largest breast cancer organization, to help raise money to continue their fight and find a cure to end this terrible disease once and for all! Susan G. Komen has already invested nearly $2 billion since it's founding in 1982 for breast cancerresearch, education, advocacy, health services and social support programs inthe U.S.

For the second year in a row, Eggland's Best has pledged a donation of $50,000.00 to Susan G. Komen's fight for a cure.

This is the carton you need to look for from now until November 15th:

And within it you will see cute little eggs that look like this:

I was contacted by Eggland's Best to create a unique recipe using these great eggs and help bring awareness to their outstanding cause! I was so humbled by this request and my ability (although small) to shed light on such a great cause. Check it out the recipe below!

I am so proud of my maturity! I didn't even once say the word boobies.

...Oops. Blew that didn't I?

Holy Guacamole Eggs
Yields: 6 servings

Ingredients:
1 dozen hard boiled eggs
2 avocados, skins and pits removed
1/2 cup white onion, finely diced
1 garlic clove, minced
1 TBS cilantro
The juice from one lime
1 TBS shredded Parmesan cheese

Directions:
1. Remove the shells from the hard boiled eggs. Cut each egg in half from top to bottom. Remove the yokes, and set the yokes aside.
2. Using a potato masher, mash the avocados. Add the onion, garlic, cilantro, and lime juice. Then break up the yokes that were set aside and lightly fold it into the guacamole.
3. Either using a spoon or a pastry bag (or a heavy duty plastic bag with the corner cut on an angle), add/pipe the guacamole where the egg yolk used to be. Garnish with cheese!
4. Serve and enjoy!

Waffles with Mocha Syrup

2011-10-03T16:04:00.001-04:00

There are some things in life that are just worth jumping up and down about, doing a happy dance in your chair for, and/or yelling Hallelujah from the roof tops over.

This is worth all three. Are you ready for this?:

Mocha. Syrup.

I know. Absolutely incredible. It tastes even better than it sounds.

And it sounds pretty stinkin' fabulous.

How did this recipe come about?

I had a stressful day at work and all I wanted to eat for dinner was a cupcake. Or twelve. I would happily eat a cupcake (or twelve) for dinner, but I don't think my super hungry hunk of a husband would appreciate eating a cupcake for dinner (he is disciplined, he wouldn't eat twelve).

So, I settled for waffles. But I didn't just want any kind of waffle. I wanted something with just a little extra oomph.

This was the oomphiest thing I have ever made.

I think these made me taller. And made my hair grow a little, too. And that blemish I had in my hairline? Disappeared upon my consumption of the mocha syrup.

It's so true that I can hardly stand it.

Waffles with Mocha Syrup
Yields: 8 Waffles and approximately 2 cups of syrup

Ingredients for Waffles:
2 cups cake flour
pinch of salt
2 TBS granulated sugar
2 TBS brown sugar
1/4 cup of milk
1 cup of vanilla yogurt
2 large eggs

Ingredients for Syrup:
1/4 cup of granulated sugar
1/4 cup of coffee
1 cup of brown sugar
1 TBS cocoa powder
6 TBS butter
1/2 cup whole milk

Directions for Waffles:
1. Preheat your waffle iron and spray with oil.
2. In a medium bowl, combine all dry ingredients.
3. In a separate bowl, whisk together the wet ingredients. Slowly add to the dry. Make sure not to over mix.
4. Cook each waffle according to your iron's instructions!

Directions for Syrup:
1. In a small saucepan, combine the granulated sugar and coffee. Mixing until the sugar is melted. Set aside.
2. In a medium saucepan, melt the butter in the milk. Once that has melted, whisk in the sugar and cocoa powder. Once it is beginning to combine, add the coffee/sugar mixture.
3. Allow it to simmer, stirring constantly, until it has thickened into a nice syrup.

ShopRite Goodness!! Food Network Wine & Food Festival and a Recipe, too!

2011-09-28T10:07:00.001-04:00

Hey! Hey you! Over here!

Guess what?!?! I have two very awesome ShopRite related things to tell you:

1. This Friday, I will be working the Grand Tasting Event for ShopRite at the Food Network's New York City Wine & Food Festival and attending the Blue Moon Burger Bash hosted by none other than Whoopi Goldberg! This is going to be a blast ....and crawling with great food celebrities! Stop by and say hi if you're going to be at either of these events, too!

2. My next post for ShopRite is up! Pasta salad after Labor Day seems taboo, but with a recipe like this you can extend the beloved summer dish through the fall and truly enjoy it year round!

Click here to see it!

Butternut Squash, Asian Pear & Caramelized Onion Flatbread

2011-09-26T14:36:00.001-04:00

I am a fall girl.

No, I don't mean a falling girl, as in a girl that falls, because for those who know me, that is a fact. I trip a lot. I am not ashamed of who I am. I am graceful. Sort of.

I'd like to think it's not because I'm clumsy, but because my head is in the clouds. Yes, we will stick with that as my story.

What I meant to say is that I love the fall.

Each year following the Autumnal Equinox, I am no different than a child in a candy store. The flavors. The fashion! The weather! The football! Baseball's Post-Season!

Oh, the list goes on.

There is nothing like fall in Philadelphia. See, I even wrote a song about it, and as one of the lyrics go:

"....I'm gonna spend another Fall in Philadelphia."

Lovely, isn't it?

Okay, so Hall & Oats wrote that song. Technicalities, technicalities.

I practically helped them write it anyway.

Huh, what did you say? It was written in 1972? Oh geez, I wasn't even born then. That'll give away that I didn't write it at all and I want people to think I'm cool. Best you keep that information to yourself....

Butternut Squash, Asian Pear & Caramelized Onion Flatbread
Yields: 2 to 4 servings

Ingredients:
1/2 pound whole wheat dough or pizza dough
1/2 cup butternut squash, peeled, seeds removed and diced into very small pieces
1/2 cup Asian pear, peeled, cored and diced
1/2 cup onion, caramelized- get the how-to here
1/2 cup arugula, rinsed
1/2 cup Balsamic Brown Butter Sauce* recipe below
2 TBS to 1/4 cup Parmesan, shredded

Directions:
1. Preheat your oven to 400 degrees.
2. Roll out your dough. Top with sauce.
3. Evenly place arugula over freshly sauced dough, top with remaining vegetables.
4. Top with cheese.
5. Bake for approximately 10 minutes, or until the crust is firm.

*Balsamic Brown Butter Sauce
Ingredients:
1/4 cup of unsalted butter
2 TBS balsamic vinegar
1/2 cup whole milk
2 TBS all-purpose flour.

Directions:
1. In a small sauce pan, melt the butter over medium heat. Keep heating until the butter begins to lightly brown and give off a nutty aroma. Add flour, make a roux.
2. Whisk in the milk, and add vinegar. Whisk until well combined.
3. Bring to a boil and reduce to a simmer until sauce thickens slightly, about 3 to 4 minutes.

Why I Blog.

2011-09-23T11:02:00.001-04:00

I once was posed a question as to why it is that I blog.

Well, actually, the question was "why do you think that people care about what you have to say?"

Although it was condescension masked behind a question, to which I gave a polite answer, I later found myself stirred within, because I wasn't exactly sure.

This question was not based upon a person simply blogging about life's musings or thoughts (as this woman was a writer herself), but writing about food.

Why write about food? Why blog about food?

Well the primary answer(s) to that question is easy: I like food. I like to eat. And I like to talk to people.

Food is a common denominator that binds people together. Families discuss the happenings of their day while breaking bread. Invitees to parties gather in the kitchen, no matter the size of that kitchen.. (trust me, my kitchen is not huge, but it is where everyone convenes!). This is not a matter of coincidence. Food is a bond.

In my talking to people, I have come to realize that many people, for one reason or another, don't cook anymore. I find that to be sad, honestly. I used to be on that side of the spectrum. However, I have realized the importance of not only eating well, but making your own food! And I want to share that with anybody that I can!

Making your own food forces you to become conscious of what goes into each meal. You are aware of the ingredients (whether healthy or not) going into each dish. (Hopefully) the cook avoids processed foods that cause so many health problems.

Michael Pollen hits the nail on the head when he says, "if you're going to eat junk, make it yourself."

Want to eat french fries? When don't I? (I almost love french fries more than that hunk of a husband of mine). But, when I want french fries, I have learned to make them myself. I peel each potato, I slice them into shape. And cook them in oil. They are delicious. They are sinful. They are work and a mess to deal with after. Therefore, I don't eat them often.

Want to eat a cake? I dream of cake. When I want a cake, I have learned to make it myself. And chances are, an hour later after the cake comes out of the oven, I won't be as quick to dive in face first, as I would had I purchased one already made. Or it may be because I've failed to keep my fingers out of the batter in the meantime.

When you become aware of what it is that you are consuming- and gain control of what you're putting into your body- your whole world changes.

When I finally picked up that knife for the first time, and cut an onion, I became transformed. Yes, yes the outward sign is that I cried like a baby because of the onion fumes. But, there is a metaphor hiding beneath that action somewhere! My life was never the same. I want the same for everyone else, as well!

Cooking. Changes. Everything.

What it boils down to (pun intended) is at the end of the day, if I have made one person - just one person - feel inspired to pick up a knife, to cook a good meal that he or she can be proud of amid what ever crazy life he or she may lead, then I have done my job. I am living the dream.

Now, I have answered that question from nearly 8 months ago. And thank you.

Thank you for asking me that question- not only because it is a good question- but, it has lead me on a journey within a journey to figure out why it is exactly that I do this, why I picked up that knife in the first place.

This is why I blog.

Why is it that you blog? Or, if you don't, why is it that you cook?

Freezer Bag Omelette

2011-09-22T15:49:00.000-04:00

Let's face it.

Sometimes, after a long day at work, the last thing you want to do is cook.

I know.

I know this because I had the same feeling last night. You're tired, maybe you're a tad cranky, and would rather not do much of anything (other than bourbon).

Well, as we all know, that is seldom a good excuse to go hungry - or eat a bag of potato chips - in lieu of creating something delicious, and a little less harsh on your arteries, for dinner.

This is where I come in.

Hi! (A very blurry me, at that!)

Back to the point.

Where was I? Oh yes, cooking dinner after a rotten work day when all you'd like to do is eat a bag of potato chips and crawl into a glass with some bourbon. Ah, yes. I know those days all too well.

Well, you see, because of dinners like this one, your excuses as to why you're not cooking dinner begin to fade away. It's just too easy. And clean up? Pfft. A breeze.

Dinner? Well, let's just say.... It's in the bag.

Hello? Is this mic on?

So. Who are you kidding? Put the bag of fried spuds DOWN.
Hold onto the drink, if you must, but make this dinner!

Freezer Bag Omelette
Yields: one serving
Inspired by: Paula Deen

Ingredients:
1 freezer bag
2 to 3 large eggs, lightly whisked
1 cup arugula, rinsed
1/2 cup grape tomatoes, diced
1/2 cup onions, diced
1/4 cup shredded cheese, doesn't matter what kind- it's your choice!
1/2 cup breakfast meat (I used Smart Sausage), cooked and drained

Directions:
1. Bring a large pot of water to a boil.
2. In a large bowl, combine all of the above ingredients. Pour into a freezer bag and remove all air and seal it.
3. Place into the boiling water. Cook for approximately 8 minutes. Remove with tongs, and allow the bag to cool and dry.
4. Remove omelette from freezer bag! (throw away the bag!) Voila! Dinner is served!

Peeled Snacks Giveaway Winner!

2011-09-19T13:36:00.000-04:00

Awesome news!! We have a wiiiinner!

The Random Number Generator gave us this result!

True Random Number Generator

Min: Max: Result:1Powered by RANDOM.ORG

Meagan, you rocked it! (Or, maybe it's your luck that rocked it.) Either way, you've won! Huzzah!

Shoot me an email with your contact info so that we can get you some of these great products!

Spinach and Tomato Tartine with a Poached Egg

2011-09-14T13:29:00.002-04:00

I love poached eggs, but the reason I mention this is not because they taste delicious.

That is one of life's basic assumptions.
Poached eggs = delicious.

It is similar to life's other basic assumptions, such as: never eat yellow snow and always wear clean underwear in case you get into a car accident.

No, today is not about assumptions. Because you now have a new truth to learn:
Poached egg = volcano.

When I look at a poached egg, I see it as a volcano about to erupt. ....About to erupt goodness and deliciousness and so-worth-it-calories all over the dish beneath, and ...creating total carnage along the way...

"Ahh.. ahhh.. Help! Oh no!..."
I fear that they may never recover...

What? You don't play with your food, too? That's odd.

What on earth is a tartine, you ask? It is simply an open-faced sandwich consisting of delicious layers on top of toasted bread!

Hey you! Don't forget to stop by and enter the giveaway! You have until Friday to enter for your chance to win!

Spinach and Tomato Tartine with a ~~Volcano~~ Poached Egg
Yields: 4 servings

Ingredients:

Either 2 rolls (sliced in half) or 4 slices of thick bread, toasted

2 cups of spinach, rinsed and dried

1/2 cup white onion, diced

1 cup of tomato, diced (I recommend grape or cherry tomatoes)

1/2 cup Parmesan cheese, shredded

4 large eggs

1 tsp white vinegar

Extra virgin olive oil

Directions:

1. In a medium skillet, heat olive oil over medium-high heat. Add the onions and cook until translucent (about 3 to 4 minutes).

2. Add the spinach, cooking for approximately 2 minutes. Add tomatoes and cook for an additional minute.

3. Place about 1/3 to 1/2 cup of the vegetable mixture on top of the toasted bread. Top each sandwich with a few tablespoons of cheese immediately, so that it will slightly melt.

4. To poach an egg, I recommend cracking each egg into individual ramekins or small bowls and setting them aside. Bring a saucepan of water (at least 3 inches high) and vinegar to a boil. Pour the ramekin-housed egg into the boiling water. It'll appear as if some odd science is happening, as a white mist somehow turns into a cooked egg. Allow the egg to cook for approximately 5 minutes. Remove using a slotted spoon!

Peeled Snacks Giveaway!

2011-09-13T09:52:00.001-04:00

Guess what?!

I'm having a giveaway! Huzzah!!! Yippie!

Remember last week when I was chatting with you about how wonderful Peeled Snacks are? Well, now you have your chance to get your hands on summadeese snacks for free!

To enter for your chance to win, all you gotta do is comment below! Really! That's it! Comment and you enter!

You can improve your chances by adding an additional comments for each time you:
1. Tweet about this giveaway.
2. Like Cleanliness is Next to Godliness on Facebook.
3. Like Peeled Snacks on Facebook.

It's that easy! Oh! I hate to say it, but this giveaway is limited to the United States only (booo... hiss), I know, sorry!

Well! What are ya waiting for?

You have until MIDNIGHT on Friday, September 16, 2011 to comment! I will reveal the winner (which will be picked by using a random drawing) on Monday, September 19, 2011.

Good luck!

Peeled Snacks

2011-09-08T16:11:00.001-04:00

Peeled Snacks.

Have you ever heard of 'em? Well, duh! If you have. And what are you waiting for?! If you haven't.

Peeled Snacks is one of those fantastic products that makes you smile when you read the nutrition label.

NO SUGAR ADDED.

Yes! You read that correctly. No sugar added! Just fruit in its purest form, only dried!

Also, all of the fruit that they use is organic! And it's gluten free!

Love.
It.

How many times do you look over your shoulder when shopping for grab-as-you-go snacks in fear that the neighborhood gossip may see you purchasing something that is bound to clog your arteries? ...And tell the whole world about it?!? ("...I did notice her pants were fitting a little more snug lately")

Fuhgeddaboudit.

Peeled Snacks has you covered! No clogged arteries! No tight pants! Just nutritional goodness in each bag!

Oh, did I mention that they were delicious?! Double yum! Honest!

Wonder where on this green (or if you live in Pennsylvania- soggy/wet/flooded) earth you can purchase this product? Easy! You can find Peeled Snacks at any of the following locations:

Starbucks, ShopRite (love 'em), King Kullen, Foodtown, TJ Maxx, Marshalls, and many college campuses throughout the nation (no need to worry about the freshman fifteen!).

So do yourself a favor. Check out their website and like them on Facebook.

Why? Because I said to, k?! Oh, and they will be starting a week-long giveaway on Facebook in which 5 lucky folks can win an "eco-friendly campus care package" which includes goodies from: Peeled Snacks, Late July, Food Should Taste Good, prAna, Tom's of Maine, Bag the Habit, and NibMor. Phew. That's a lot of goodies!

And what's also great is I will be hosting a give-away next week of Peeled Snack's great products on this here blog. So stay tuned for that early next week!

The Magic Number of Seven- My Superlative Links

2011-09-06T16:06:00.008-04:00

I have been so slacky in blogging as of late, if you haven't already been able to tell! August is always an off month for me, but I promise to be much better this September!

My main slice Trix, who you remember from this post, tagged me in a super fun "challenge," so to speak. I am to pick seven posts to re-share with you, but not just any seven posts. I am to pick a post to follow each of these superlatives: beautiful, overlooked, helpful, successful, popular, controversial, and one that is a source of personal pride.

Boy, oh boy. This was seriously difficult, but here goes nothin'.

1. Beautiful. I think my Salmon and Pesto Flatbread was my most beautiful. I was so lucky that the lighting that day was just right and that the colors of the flatbread came out just so. Minimal editing took place here: I only cropped this photo. What I was most excited about this dish was that it tasted as good as it looked.

2. Overlooked. This was a hard one to pick because it all seems so relative. What one person sees as overlooked may not be viewed as being overlooked by another, especially taking into account the posts from when I was just in the beginning of my blogging career. My Sage, Brown Butter, and Walnut Mashed Cauliflower recipe I was totally pumped about, but it didn't get as much overall love as I had hoped:

3. Helpful. I recently did a post on Food Blogging and the tips that I have picked up along the way. I think, of all of my posts, it was the most helpful. Although, it does not appeal to the person simply looking for recipes and cooking tips, just to the other food bloggers out there, I still see it as the most helpful of the lot:

4. Successful. One of my most successful posts was my jumping on the Meatloaf Cupcake with Mashed Potato Frosting train. It still receives a lot of hits to this day!:

5. Popular. I have four posts that could have fallen under the most popular had I gone by the amount of hits it received, as they were around the same number. But, I had decided to take it a bit further to narrow it down to one lucky winner. I decided to go for the post with the most traffic that was either sited or re-posted the most/or made it on the most food porn websites (ie. FoodGawker, TasteSpotting, Photograzing, etc). And the winner there was my Garden Fresh Salsa post:

6. Controversial. Surprisingly, the most controversial was my Apple and Cheddar Ice Cream that I did for a Cabot Cheese Challenge. I had the most doubters over this one! I converted many of the doubters with a simple taste of the creamy goodness that was ice cream. I cannot wait to make it again:

7. One of which I am most proud. I think the post that I am most proud of is the one about the Greek Galette, simply because this post truly marked the start of my real experimentation with food and thinking outside of the box:

Hopefully I picked the right ones! This was very difficult. What do you think? Did I pick any of the wrong ones?

SEPTEMBER!

2011-09-01T15:33:00.003-04:00

Wow. Can you believe it folks?! It's September. Shew!
I love September. Especially THIS September.
You know why?! Because the Food Network's New York City Wine & Food Festival starts in September. Mmhmm, yessir it does. September 29th to be exact. The Grand Tasting will be presented by ShopRite again this year, too! So full of awesomeness, I cannot contain my joy.

I had a ton of fun last year and cannot wait to go again this year.
Go on and get yourself some tickets and attend! ShopRite's bloggers will be there throughout the weekend, too! Come seek us out and say hey! We won't bite! ....hard (Sorry, couldn't resist an Austin Powers shout out!)
Hope to see you there!

Southwest-Style Burger

2011-08-30T09:32:00.005-04:00

This weekend (Labor Day) marks the "unofficial" end of summer. Grills will be going and the drinks will be a-flowin'!

No need to be sad about summer ending! It means that FALL is right around the corner. Yumm! All I need is a chai latte and some boots and I'm a happy gal. I'm easy to please, really.

Want a different twist to a normal burger for this weekend? Give this recipe a try. I am majorly addicted to having my burgers with a Southwestern twist!

This can be done with any kind of burger you may fancy, may it be angus, turkey, veggie, or salmon! It is soooooooo good.

Make it. And then eat it. And do it now, I say!

Southwest-Style Burger

Yields: 4 servings

Ingredients:

4 burger patties

4 burger buns

1/2 cup of corn, grilled or roasted

1/2 cup tomatoes, diced

1/2 cup white onion, diced

1 tsp cumin

1 tsp paprika

1 tsp chili powder

1 TBS apple cider vinegar

Salt and pepper

Extra-virgin olive oil

Tortilla chips, chopped

Sour cream (optional)

Directions:

1. Cook burgers to desired doneness. Toast the buns!

2. In a large saute pan, saute the onions until translucent, 3-5 minutes. Add corn and tomatoes. Cook for a minute or two. Add spices and vinegar and cook for another 3 to 5 minutes.

3. Top sour cream on top of patty (optional) and spoon a TBS or so of the corn salsa, and some chips.

4. Yummmm!

Knapkins

2011-08-25T09:59:00.002-04:00

Have you ever heard of Knapkins? It's a great website that hosts "Food Duels." It will match up two photos and you get to vote for the one that is yummiest!

So fun! Pop on over there! You may see a few of my photos in the duel!

Oooo! A duel!!! I think I'm going to leave the gun and take the cannoli.

Toasted Oatmeal

2011-08-24T09:33:00.004-04:00

It's no secret that I love oatmeal. It is truly one of my most treasured breakfasts. It is the only thing my husband will eat for breakfast. He's eaten it every morning for breakfast since we got married. Honestly.
One of the best things you can do with your oatmeal is to 'toast it.' Don't you DARE go pouring oats into your toaster, that is not how you do it!

Before you cook your oats as you always do, throw it onto a lightly greased skillet for 3-5 minutes. It heightens the nutty flavor of the oats and just smells great!
I encourage you to try it with a tsp of coconut flakes, 1/2 of a banana, and a dash of vanilla extract. Oh! It's pure heaven.
I must warn you, such a yummy breakfast may result in your having a productive morning. So, beware.

Waterproof Mascara

2011-08-18T10:36:00.014-04:00

Have you ever underestimated Mother Nature? You look outside, see that it's raining and there are a few bolts of lightning, but eh- you think to yourself- I'm sure it will let up.

Then you proceed to walk to work. There is something so romantic about walking along the city streets on a rainy day.
It is poetic and cleansing.
A walk in the rain is good for the soul.
Without the rain, we might never appreciate the beauty of a cloudless day, or the diversion that a stroll in the garden may provide, for flowers aren't much without rain.
As a true believer of the above, I seldom carry an umbrella.

Armed with only my rain coat and my bright yellow Hunter boots, I continued on my journey. The clouds continued to unceasingly drench the world beneath. In fact, it began to worsen. Lightning bolts and rumbling thunder were seemingly following me to work.
Soaked to the bone, while becoming increasingly unsure about the romanticism of rain, I soldiered on. "At least I wore a raincoat with a hood," thought I, "even if it only comes to my waist." My cotton dress did not stand a chance. In its drenched stupor, it clung to me like a needy friend. Maybe rain isn't so romantic after all. Some of my hair managed to continually peak out from under the hood, and become drenched, as well. So much for a good hair day.
The rain managed to drip from my soaked dress, into my boots. The amazing thing about boots is that they are constructed in such a way to be waterproof. It means it prevents water from coming in directly, but it also means that it prevents water from coming out that tricks its way in.
Soaked and demeaned, I made it into my building. I, then, sloshed my way to my office. My feet felt as if they were in a relentless wave pool.
I proceeded to remove my waterlogged boots, and decided to dump its contents into my spider plant. I wrung out my dress into the trash can. I was in a desperate need for a cup of coffee.
I decided to peak at my appearance in the bathroom before trudging into the communal coffee room. My mascara! Not ruined in the slightest. Nevermind the fact that my hair looked like that of Gene Wilder in Young Frankenstein, my mascara had remained untouched! Hallelujah! Huzzah! Yippie!!!! ...Because I would not have been able to handle that kind of setback.
Thank God for waterproof mascara.

Whole Wheat Toast with Ricotta, Peach Slices, and Blueberries

2011-08-16T09:45:00.006-04:00

There is nothing like eating a delicious breakfast.
There is nothing like eating a delicious breakfast that is good for you!
There is nothing like a delicious breakfast that takes less than two minutes to make.
There is nothing like a delicious breakfast that includes cheese.

Okay, that is enough "there is nothing likes" for one day.

Often times, what makes a great meal is its simplicity. If only it were a good thing for people to be so simple, too! D'oh.

This is a great, simple, and mindless breakfast that is great for those who want to stay full, but not have to eat a ton to remain full. And! Because this won't break your daily caloric budget (if you have one!), you can have this on the side of a nice vegetable omelet. Deelish. Or! You can eat two! Double yum.

Whole Wheat Toast with Ricotta, Peach Slices, and Blueberries
Yields: 1 serving
Total calories: 170!!! Yeup! You read that correctly!

Hey, Melissa D! Recognize this napkin? ;)

Ingredients:
1 piece of whole wheat bread, toasted
2 TBS traditional ricotta cheese
1/2 cup sliced peaches
1/4 cup blueberries

Directions:
1. Load up the bread and eat! Yumm! So easy, right?!

General Tsao's Ratatouille

2011-08-15T08:54:00.001-04:00

Hellooooo! I have missed you all. Last week, my husband and I vacationed in Maine and Vermont and it was FANTASTIC. I can't wait to share the details with you!

While I settle back into reality, why don't you check out my recent post for ShopRite: General Tsao's Ratatouille! Yummm!

An Obsession

2011-08-04T11:39:00.005-04:00

I want to talk to you about an obsession I have. No it's not my about my obsession with Gene Kelly- or even Better Homes and Gardens - or, dare I say, Pottery Barn. All are great. All bring me joy. But, these aren't quite the same as my new love.

I have a new obsession and it is called Wasabi Mayonnaise. And you need to make it your new obsession, too.

Make your own. Buy some. Do what ever you have to do to get your hands on summadis.
My favorite way to consume it?

1 piece of whole wheat bread, lightly toasted
2 TBS of the tangy and spicy Wasabi Mayo
2 to 3 big ole slices of homegrown tomatoes

I just want to hide under my desk and eat it.
...Ya know what? On that thought....

Stuffed Patty Pan Squash

2011-07-27T14:13:00.007-04:00

Patty Pan Squash.

They're so dern cute. I mean. Seriously! Look at these little guys. I could pinch their cheeks!

What I love most about stuffing this kind of squash is that it is a precursor -or a hint- of the fun stuffing of vegetables that is indicative of the fall. And I'm not sure if you know this but I looooove the fall.

These are a healthy and fun way to eat a great summer squash!

That there is one stuffy squash!

Stuffed Patty Pan Squash

Yields: 4 to 6 servings

Ingredients:

6 to 8 patty pan squash

1 cup brown rice

1 TBS butter

1 large tomato, diced

1/2 medium onion, diced

1 cup of Brussels Sprouts, chopped, boiled, and drained

Extra virgin olive oil

Salt and pepper to taste

Directions:

1. Preheat your oven to 350 degrees.

2. In a large pot, bring water to a boil. Add the squash and boil for 5 to 10 minutes, until soft.

3. Remove squash from pot and allow to cool. Using a pairing knife, remove the top of the squash (think carving pumpkins). Using a melon baller, or a spoon, remove the seeds and pulp from inside of the squash.

4. Meanwhile, cook your rice, but adding 1 TBS of butter to add a creaminess to the rice. Also, saute your onions until translucent- about 5 minutes- and add the tomatoes and sprouts, cooking for about 1 minute.

5. Add the Brussels sprouts, onions, and tomatoes to the rice, stirring until well combined.

6. Place as much of the rice mixture as you can into each of the squash cavities.

7. Place onto a baking sheet and bake for approximately 10 to 15 minutes.

On Food Blogging...

2011-07-26T09:02:00.010-04:00

When I started this little old food blog in 2009, I did not know the first thing about blogging. I didn't really know much about food, either. My old posts illustrate these two points quite clearly (don't you dare start going back in time in my publishing history. Don't! Ah. Okay. You did anyway. Just don't make fun of me too much, please!).

Over the past two years, I have learned quite a deal about blogging. I was hoping to share what I have learned with you today!:

Numero Uno: The first thing I have learned is that the world of blogging is a lot like fashion, it is always changing and evolving. The best way to keep up with the trends is to really be 'out there.' No, not by being a crazy person (although, insanity often helps), but by seeing what others are doing and learning from them.

And Two!: The second thing I have learned is that you are only going to get better by trying and by practicing. This is not limited to cooking solely. By consistently logging onto your blog and clicking on the "New Post" link, you are already bettering your skills!

Thirdly: BEE YOURSELF. Honestly. I cannot stress this enough. People are not intrigued by flavorless posts (All food-related puns intended). Don't be afraid to have fun and show some of your awesome personality. The reason you have friends is not because you are dull. People are attracted to you because of your great personality. Blogging is no different. If you allow yourself to show through in your writing and in your posts, I guarantee you will attract 'regular customers.'

Quatre: Very related to number 3- find your voice! Find your voice and have fun with it! Your voice may be of a more serious nature, or your posts may be full of one liners! It's okay! As you continue to write regularly, you will develop your voice and blogging personality.

vs.

5: Photography. Photography. Photography. This one is a biggie. It is absolutely huge in importance with food blogging. Trust me, I am no expert in this field. I am an eternal student with food photography. Research is your best friend. Cozy up with some of your favorite cookbooks (hopefully they have pictures!). Study what you like about the photography and try to implement it with your own photoshoots. This is absolutely something that will improve with time. The more you do it, the better you will get. And I highly recommend submitting your photos to websites like Food Gawker or Tastespotting. If they are not accepted, they will tell you why, which will help you immensely with learning how you might improve. I am a constant student of photography and I still need improvement! Look above to see how much I've improved so far!

The best way to capture your food in a yummy way? NATURAL LIGHT. Most forms of artificial will wash out your food and make it look unappetizing. For the majority of the year, mother nature will provide you with all of the lighting you will need for great photos!

Cameras. I hate to say it, but cameras can often make a big difference in your photography. It was not until Christmastime that I got my DSLR. It made a world of a difference. There is absolutely nothing wrong with using a point-and-shoot or even your Blackberry, but using a DSLR will take you to the next level. Without getting technical and trying to type words that I'm not quite sure how to spell, I will just sum this up in a few points: (1) photographing with the DSLR, the image quality is better and (2) the DSLR has an adaptability that is phenomenal in that you are able to alter the camera to shoot beautiful photos, no matter the environment, this is because of its manual controls and widespread settings.

Sechs: Related to number 5: EDITING. Editing is crucial in having great food photography. You do not have to spend ten bagillion dollars on photography editing programs to create great food photos. After I had read about Photoscape- which is free - I downloaded it. My life was never the same. Download it. Do it now I say! You did?! K, thanks :)

Seven: There are many great ways to learn food- aside from culinary school, of course- and one is to really do research! Peruse the internet, magazines, cookbooks, and cooking shows. The Food Network is a great resource. Take notice to which ingredients the people that really know what they are doing are putting together. Also, do not be afraid to experiment. Sure, it can be expensive, but not if you start in a small way with side dishes and slowly work your way up to big experimental meals. You will be surprised at how well you will learn how to pair ingredients.

Ocho: Traffic. No not the super awesome band from the 60s and 70s. (Although I do love Stevie Winwood!) The amount of people that visit your website on a daily/weekly basis can be easily improved. Bloggers adore getting comments and are more than happy to "return your call," so to speak. Visit other bloggers, and make yourself known in their comments section! You can also improve the amount of hits you get by really putting yourself out there! Blogging community websites like Foodbuzz and Tasty Kitchen are two great websites that will get you out there!! Do not underestimate the greatness of Facebook and Twitter, either! Get. Yourself. Out. There! You're obviously not a shy guy or gal. You would not be putting your recipes out there for the world to see if you were a bashful creature.

Niner: Loosen up! Have fun! And enjoy the ride! Trust me, you are only going to improve from where you are at this moment! Don't be afraid to take risks, become food obsessed, or making yourself look like a ninny pinny. I have done all of these and have lived to tell the tale!

Cabot Cheese Dessert Challenge: Apple and Cheddar Ice Cream

2011-07-24T11:20:00.004-04:00

I was so excited when I was contacted by the Super Fabulous Cabot Cheese to take part in a Dessert Challenge! The challenge? Make a yummy and original dessert using Cabot Cheese. ...AND NO CHEDDAR CRUSTS ALLOWED!

When people think of cheese in desserts, I am sure that one thing comes to mind - and it is probably ‘eww.’ It is possible that another thing may come to mind when you think of cheese in a dessert - a cheesecake.

Throw out everything that you know about cheesy desserts because we are going to get a little funky. And I don’t mean old gym shorts funky. I mean funk-aay.

Cue Kool and the Gang because this is a funky fresh dessert.

...Get down on it. Get down on it! How you gonna do it if you really don’t wanna dance, by standing on the wall? Get your back up off the wall!...

This may seem like a time consuming dessert, but remember! the Mona Lisa was not painted in an hour. The same goes for this edible masterpiece.

Click here to vote for my recipe to win!

Apple and Cheddar Ice Cream- using Cabot’s Seriously Sharp Cheese
Yields: 12 to 15 servings

Ingredients:

½ cup granulated sugar + ½ cup granulated sugar
2 cups whole milk
Pinch of salt
3 large egg yolks
1 tsp vanilla
1 cup heavy cream
½ cup of Cabot Seriously Sharp Cheese, shredded
4 fuji apples, peeled, cored and diced

Directions:

1. For the Custard Base: In a medium saucepan over low to medium heat, combine ½ cup of sugar, milk and yolks. Please be diligent to make sure that it doesn’t boil and turn into scrambled eggs! Cook until the mixture thickens. Refrigerate for 3 hours up to overnight.

2. In a medium saucepan, cook the apples and sugar. Cooking until the apples have softened, approximately 5 minutes. Place 3/4 of the apple mixture into a food processor and process until it liquefies. Set aside.

3. In a bowl, whisk the heavy cream and cheese together with the custard. Whisk your little arms into shape until it is well combined!

4. Using your ice cream machine, combine the liquified apple mixture and cheese custard mixture and freeze for 25 minutes. When there is 3 minutes remaining on the freeze time, add the remaining 1/4 of the apple-sugar mixture that was not processed.

5. Place into a freezer-safe container and freeze for 3 hours up to overnight.

Dean Martin's Burger Recipe

2011-07-22T15:30:00.007-04:00

Dean Martin.

Courtesy: fameball.com

One of the coolest cats to roam this earth. He could sing. He could charm. He could COOK!

Today is your lucky day, ladies and gents. I am going to share with you Dean Martin's swinging Burger Recipe:

Courtesy: The Art of Manliness

Let me tell ya, the man is onto something. I am glad that he cooks with alcohol the same way that I do.

Happy Friday you guys.

Watermelon Sorbet

2011-07-19T10:16:00.005-04:00

The temperature is RISING across the United States and it is becoming incredibly hot! Anyone else ready for November?! I know I am!

Beat the heat with this incredible sorbet.

The best part about this treat?! It has TWO INGREDIENTS.

TWO!
DEUX!
DOS!
ZWEI!

Freaking.

Awesome.

I urge you to make this as soon as possible!

Watermelon Sorbet
Yields: 8 to 10 servings

Ingredients:

4 cups pureed watermelon

1/2 cup of granulated sugar

I told you there were only two ingredients! Yes!

Directions:

1. Boil 1 cup of the pureed watermelon with the sugar for approximately 3 to 5 minutes, making a syrup. Set aside and allow it to come to room temperature.

2. In an ice cream maker, combine the remaining pureed watermelon and cooled watermelon syrup. Process for 25 minutes.

3. Place into a freezer safe bowl and freeze for 3 hours or up to overnight.

Grilled Pound Cake with a Mineral Water Twist!

2011-07-12T10:03:00.005-04:00

Awesome news! My next post for ShopRite is up!

Remember your grandma's delicious 7-Up Pound Cake?! Well, it just got a healthier twist!

Click here to check it out.

Meatloaf Cupcakes with Mashed Potato Frosting

2011-07-09T13:27:00.010-04:00

I try my best to not follow trends, or get lost in the shuffle, just because "everybody's doing it."

I wouldn't call myself a trend setter. I am more of a trend ignorer.

Well, my trend of not following the crowd pauses for a moment. Don't worry, it's for this post only. Promise.

I think you'll forgive me. I know you will because I've already forgiven myself.

A recent fad in the foodie world is the meatloaf cupcake. It is so stinking cute that I cannot contain myself. The most adorable part? You top it off with mashed potatoes as a "frosting". I mean seriously?! I'm melting over this cuteness.

You can use your mom's killer meatloaf recipe and your grandmother's to die for mashed potato recipe. The trick is in the construction.

However, if you're stuck on finding a recipe, I will share with you my meatloaf recipe. And yes, it's abnormal, but so delicious. I put zucchini and corn in it. Yum! And I use turkey for a healthier meatloaf.

The meatloaf cupcake. Amazing. Really. I encourage you to follow this new trend, too! What a great appetizer these would make, too!!

...Now I'm off to go do some planking. KIDDING!!!!

Meatloaf Cupcakes with Mashed Potato Frosting
Yields: 4 servings or 12 meatloaf cupcakes

Ingredients:
(For Meatloaf)
2 lbs ground turkey
1 large egg, lightly beaten
2 TBS milk
1 cup of corn
1 cup of zucchini, diced
1/2 cup onion, diced
1 TBS mustard

(For Potatoes)
4 russet potatoes, peeled and quartered
1/2 cup of milk
1/2 cup Parmesan cheese, shredded and boiled
Salt and pepper to taste

Directions:
1. Preheat your oven to 350 degrees. Liberally coat your cupcake pan with oil.
2. Combine all of the ingredients for the meatloaf. Form baseball sized balls and lightly press them down into each cupcake slot.
3. Bake for approximately 20 to 25 minutes.
4. While the meatloaf cupcakes are in the oven, make your mashed potatoes. Set aside until cupcakes are ready.
5. Pipe the mashed potatoes on top of the cupcakes, as if it were frosting, while cupcakes are still in the pan.
6. Place cupcakes underneath a broiler for approximately 3 minutes, or until the potatoes have nicely browned.

Shredded Zucchini and Parmesan Flatbread

2011-07-08T09:23:00.003-04:00

A perfectly in season dinner that I dare you to try. Okay, so I won't dare you, because that insinuates that it's nasty. And it's not nasty. It's actually quite tasty!

Anywho, I require you to try it. There. That's better. Yeah, DO IT! :o)

Click here and check out my recent article for the Examiner.

2011 Gerber Generation Photo Search

2011-07-06T13:19:00.008-04:00

My sweet and darling niece Alexandra has been entered in this year's Gerber Generation Photo Search.

If Alexandra wins the Grand Prize, she'll get a $50,000 scholarship and a chance to star in a Gerber print ad!

(Alex is the one to the right. Snicker.)

What else can I say about this little peanut other than the fact that she rocks my world.

Teaching her a thing or two about good cheesy television shows like MST3000.

Oh, be a dear and click here to vote for young Alexandra. I must warn, the website has been running slowly, as so many people are on to vote! ...All the more reason for you to go and vote for my niece! Best part?! You can vote more than once! But only once a day!

Tailgate Party with ShopRite and the Phillies: July 10, 2011

2011-07-05T21:56:00.013-04:00

What are you doing this Sunday? Not sure yet?! Well, do I have plaaaans for you! Join ShopRite for a tailgate party at the Phightin' Phils game to raise awareness for a great cause!

One of best parts?! 98.1 WOGL will be there.

Enough of my rambling! Here is the official press release! Hope that you can attend!:

Tailgate Party with ShopRite and the Phillies!

Join the ShopRite Potluck blogger team as they tailgate with ShopRite and the Phillies this Sunday, July 10th from 11 AM - 3 PM. Aside from a great game (Phillies v. Braves) and an excuse to hang with the Phanatic and Phillies legend Greg Luzinski -- both scheduled to appear! -- this event is also a food drive to benefit Philabundance, the Delaware Valley's largest hunger relief organization. So, come on down, learn to Can Can with your favorite Potluck blogger and the Phillies Ball Girls. Don't forget your canned food donation. Just look for the ShopRite Can Can 40th Anniversary truck, featuring the iconic Can Can dancers, located on Citizens Bank Way -- see you at the ball game!

Additional highlights of the day’s events:

LIVE 98.1 WOGL broadcast with The Breakfast Club hosts Valerie Knight and Frank Lewis;
A chance to win tickets to ShopRite Day at the Phillies on Sunday, August 28;
Food sampling and giveaways, while supplies last;
An appearance by the Phillies Phanatic*;
And… a special visit by Phillies legend Greg Luzinski*.

The event is open to the public; game tickets are not required to access the ShopRite Partners In Caring food drive on Citizens Bank Way.

ShopRite is a proud sponsor of the Phillies and a longtime friend to Philabundance, the largest hunger relief organization in the Delaware Valley. Through its ShopRite Partners In Caring program, ShopRite donates more than $2 million annually to food banks, such as Philabundance, throughout Pennsylvania, New Jersey, New York, Connecticut, Delaware and Maryland.

ShopRite is also one of the many Phillies partners taking part in the Phans Feeding Families month- long initiative, aimed to help raise money and collect food to feed the 900,000 people in the Delaware Valley that are at risk of hunger each year. For more information, please visit www.phillies.com/feeding families.

“Fighting hunger lies at the very heart of the ShopRite Partners In Caring program and we have enjoyed a long partnership with Philabundance, helping them to feed those in need throughout the Philadelphia region,” said Chris Magyarits, spokeswoman for ShopRite Partners In Caring. “Extending that partnership to include the Phillies with this event is a fun way to engage our customers in the cause and to bring awareness to the issue of hunger to the Philadelphia community.”

“ShopRite has long been a supporter of helping to feed those in need," said David Buck, Senior Vice President, Marketing & Advertising Sales, The Phillies. “We're proud to partner with them in this unique food drive, which is among the many outreach efforts included in the month-long Phans Feeding Families initiative.”

“Grocery bills tend to go up during summer months when the children are home, which poses a challenge for many families,” said Marianne Lynch, Director of Development for Philabundance.

“ShopRite Partners In Caring’s tailgate and food drive come at a critical time and will benefit the many families struggling right now in the Delaware Valley.”

*scheduled to appear

About ShopRite

ShopRite is the registered trademark of Wakefern Food Corp., a retailer-owned cooperative, based in Keasbey, NJ and the largest supermarket cooperative in the United States. With more than 230 ShopRite supermarkets located throughout New Jersey, New York, Pennsylvania, Connecticut, Delaware and Maryland, ShopRite serves more than five million customers each week. A long-time supporter of key community efforts, ShopRite is dedicated to fighting hunger in the communities it serves. Through its ShopRite Partners In Caring program, ShopRite has donated more than $24 million to 1,700 worthy charities and food banks since the program began in 1999. As a title sponsor of the LPGA’s ShopRite Classic, ShopRite has raised more than $23 million for local schools, hospitals and community groups. For more information, please visit www.ShopRite.com.

About Philabundance

Philabundance reduces hunger and food insecurity in the Delaware Valley by providing food access to people in need in partnership with organizations and individuals. Philabundance provides a full plate of services to close to 500 member agencies in 9 counties, who serve approximately 65,000 people per week at an aggregate cost of 50 cents per meal. There are more than 900,000 people in the Delaware Valley who are at risk for chronic hunger and malnutrition. In 2010, Philabundance distributed 21 million pounds of food. For more information about Philabundance, visit www.philabundance.org or call 215-339-0900.

Homemade Fig Gelato

2011-06-27T10:29:00.010-04:00

I am so excited to announce that I have undertaken a new endeavor! I recently became a Cooking Examiner for The Examiner Philadelphia.

It is such an exciting opportunity!

Here's a snippet of my first article, in which I give you a YUMMY fig gelato recipe:

"It was one of those quiet, no one is around moments. It was just me and my delectable bowl of fig gelato. I did not have time to grab a spoon, so my fingers had to do. Ah, the joys of adulthood in which I can eat gelato for breakfast and not get caught and scolded by mom. I grabbed a couple of finger fulls of pure heaven and ate it. My husband was not around to make fun of the fact that I am like a pig at the trough. Yes, I got away with it.
...Until my husband came back in from taking out the trash....."

AH! What happened?!?! Click here and check the rest out!

Salmon and Pesto on a Whole Wheat Parmesan Flatbread

2011-06-22T09:53:00.011-04:00

I am an experimenter. What can I say?

My mom used to jokingly call me her 'little risk taker' when I was growing up. I suppose I haven't changed all that much since my youth.

-My hair still is curly.

-Big bird is still my main squeeze.

-The movie Beetle Juice still freaks me out.

-I like to break the tension with my husband by karate chopping him, or channeling my inner Chuck Norris to roundhouse kick him. I'm mature.

-I am still insanely klutzy and have the bruises and scars to prove it.

Yeah, not much has changed, aside from the fact that I am no longer a size 2. Sigh.

Where am I getting with all of this? Oh yes, back to risk taking.

Now, I channel my risk taking nature into cooking dinner. My poor husband.

At least I'm not yelling "Geronimo!" and jumping from the top of the steps and consequently hitting my head on the drop ceiling and knocking myself out. Yes. Yes, that really happened. I wish I could say it was the only time I knocked myself out with my childhood shenanigans, but it isn't. (Ah, why I am such a weirdo is coming into place now!)

Sometimes taking risks with dinner is worth it and completely rewarding. However, there are times when it can be a total flop! But like Wayne Gretzky said, "you miss 100% of the shots you don't take."

I tend to take the majority of my risks out on flatbreads. You can get away with more on a flatbread, I think!

This, ladies and gents, was NOT a flop! Crisis averted and dinner served! :)

Salmon and Pesto Flatbread

Yields: 4 servings

Ingredients

for the dough-

1 & 1/2 cups whole wheat flour

1/2 cup freshly shredded Parmesan cheese

1 TBS extra virgin olive oil

1/2 cup water

1 tsp salt

1 tsp pepper

for the pesto-

3 cups arugula, washed and dried

1/3 cup extra virgin olive oil

2 garlic cloves

1/4 cup Parmesan cheese

1/4 cup walnuts

for the toppings-

4 oz salmon, cubed

2 artichoke hearts

1/2 cup red bell pepper, diced

2 TBS walnuts, chopped

Dijon mustard

Directions:

1. Preheat your oven to 400 degrees, preferably with a baking stone!

2. In a food processor combine all of the ingredients for the dough, except for the water. With the machine running on low, slowly add the water until a ball forms. Knead the dough for 2 minutes on a lightly floured surface, wrap up in either plastic wrap or a clean dish towel and set aside for a few minutes.

3. Also in your food processor, combine all of the ingredients for your pesto. Run the machine, stopping occasionally to scrape down the sides, until a nice sauce forms. Feel free to add or lessen the olive oil, depending upon how thick you would like the sauce.

4. Roll out the dough to 1/4 inch thickness. Top with the pesto sauce.

5. Place toppings on top, put some occasional pours of mustard on top of the flatbread.

6. Bake for approximately 15 to 20 minutes, keeping an eye to make sure it doesn't burn!

7. Eat and enjoy!

One Hot Mama! Baby Shower Cake

2011-06-21T15:46:00.006-04:00

Check out this cake that I recently did for a baby shower!

It was such a ton of fun to do!

Sage, Brown Butter & Walnut Mashed Cauliflower

2011-06-20T18:02:00.009-04:00

There are some things in life that you will just have to emplace your trust in me that it will turn out okay; this recipe is no exception.

Sage, brown butter and walnut mashed cauliflower. Delish!

Sure, it sounds like the oddest compilation of ingredients since putting cheese whiz on a steak sandwich, but similar to the famous Philadelphia cheesesteak, you have to just absolutely trust that it is worth eating. And, as many know, there is nothing quite like the taste of a whiz wit cheesesteak... or whiz witout!

The main ingredient to this recipe that really makes it tick is the red wine. Actually, it's really the best component to just about every one of my dinners.

Red wine, huh?

Yes! Red wine! Take a glass and keep it in your hand to accompany you while the food processor does all of the work.

Hehe.

The great thing about mashed cauliflower is that it will fool a great number of people into thinking it's mashed potatoes; and it obviously has fewer carbohydrates than spuds. A win-win situation!

Cauliflower has a safe and mild flavor, like the potato, that serves as a beautiful canvas upon which to layer a great number of flavors that enable this side dish to take the main stage! After all, the best part of most meals are the side dishes.

Sage, Brown Butter & Walnut Mashed Cauliflower
Yields 4 to 6 servings

Ingredients

1 head of cauliflower, chopped into florets

2 TBS extra virgin olive oil

3 TBS butter

2 TBS sage, chopped

1/3 cup walnuts

1/4 cup of milk

1/4 cup Parmesan cheese, shredded

Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Place the cauliflower florets onto a rimmed baking sheet, drizzle with olive oil. Roast for 25 minutes. When there is 5 minutes' time left to the roasting, add the walnuts to the baking sheet.

2. Get your red wine ready. Snicker.

3. In a small saute pan and on medium high, melt the butter, whisking often, after the butter melts, add the sage. Continue to whisk the butter until it bubbles, begins to get a beautiful brown shade, and has a nutty aroma. You just made brown butter, huzzah! Immediately remove from heat and set aside.

4. Once the cauliflower and walnuts are finished roasting, add them to a food processor. Blend on low for about 2 minutes. Slowly add the brown butter, milk and cheese with the processor still running. Process for another minute or two.

5. Serve immediately and enjoy!

Strawberry Blueberry and Rhubarb Ice Cream

2011-06-18T09:39:00.005-04:00

Hooooooo Doggies.

I wish that I had something more sophisticated and Jane Austen-esque to say about this ice cream other than, Hooo Doggies.

Who am I kidding? If Queen Elizabeth were to taste this herself, she would absolutely exclaim Hooo Doggies!!! (I am hoping that you are also getting an incredibly amusing mental picture!)

After my first bite of this I died and went to heaven, and then came back down to finish the rest.

The rhubarb tanginess absolutely makes this ice cream!

Hurry!! Go get these ingredients and make this ice cream while it's still in season and at the height of their yumminess!!!

...I think I may name my firstborn child Rhubarb. Rhubarb Blue Malloy. We'll call him Rhu.

Strawberry Blueberry & Rhubarb Ice Cream

Yields 8 to 10 servings

Ingredients

Group 1-

1 & 1/2 cups rhubarb, cut into 1/2 inch pieces

2 cups blueberries

1/2 cup granulated sugar

1 tsp lemon extract

3 TBS orange juice

3 TBS water

Group 2-

1 pint strawberries, chopped

3 TBS granulated sugar

1 TBS orange juice

Group 3-

2 large eggs

1/2 cup granulated sugar

3 cups whole milk

Directions:

1. In a medium saucepan over medium heat, combine the first group of ingredients and bring to a boil. Reduce heat to low and simmer until sauce thickens, stirring often, approximately 20 to 25 minutes. After it has thickened, run the thickened sauce through a blender. Remove 1 cup of the sauce and save the remaining sauce for another day! (I'm thinking compote with pork! Yum!!)

2. Combine all of the ingredients from the second group of ingredients and set aside.

3. From the third group of ingredients, heavily whisk the eggs and slowly add the sugar, whisking until well incorporated. Slowly add the milk, then the blueberry-rhubarb sauce.

4. Using your ice cream machine, pour the egg/milk mixture into the bowl, with the machine running. Allow it to freeze in the machine for 30 minutes. In the last 5 minutes, add the strawberry mixture, mix for another 2 to 3 minutes.

5. Place into a freezer safe container and freeze for 3 hours, up to overnight.

6. Hide in your broom closet and consume all by yourself. Or, if you are a kind soul, you'll share it with a friend, just one. If you are a saint, you'll share it with more than one friend.

7. ENJOY.

Guest Post Exchange with Tasty Trix! Philadelphia vs. Baltimore Cuisine!

2011-06-15T14:24:00.011-04:00

Guest Post Exchange with Tasty Trix!

Philadelphia vs. Baltimore Cuisine!!

It is my expressed pleasure to introduce you to Trix of Tasty Trix. She is a wonderful blogger who creates the most unique and beauteous of dishes, the one below is no exception. I am so honored to have her here. Do me a favor would ya? Show my girl some love (I know you will!) Also stop by here to check out my spin on a Maryland Crab Cake.

When Emily asked me if I wanted to do a guest post exchange, of course I was on board right away. She is, after all, fabulous, as all of you loyal readers of her blog are undoubtedly already aware.

But everything is more fun with a theme, right? So we put our heads together and came up with this: We would each put our own spin on an iconic dish from one another's respective cities. Emily would create something original representing my city of Baltimore (you can check out her yummy creation here on Tasty Trix) and I would make my own version of something famous from Emily's amazing city, Philadelphia. (I not-so-secretly wish I lived there.)

Now, most people think that Philly food begins and ends with the cheesesteak, but I think the city's sandwich culture is much richer than that. To me, the truly iconic Philly hoagie is roast pork, broccoli rabe, and sharp provolone on a seeded roll, and if you ask me, nobody does that better than Paesano's, one of the best sandwich shops in the world (I am not exaggerating). Behold their "Arista," made from juicy roast suckling pig:

slurp

For my Philly creation, I wanted to capture the flavors of this sandwich, but in a new form. I also wanted to incorporate Italian American influences, given that community's profound historic influence on shaping the city's food culture. And so I came up with ...

... broccoli rabe and sharp provolone ravioli, smothered in a rich pork ragu:

Yes, it is every bit as good as it looks! Be warned, though, it's definitely a weekend dish - you've got to start the sauce in the morning and just let it simmer all day until it's thick and porky and infused with layers and layers of flavor. Then, if you're unlucky like I was, your pasta rolling machine will break and you'll spend half of your afternoon hand rolling your ravioli dough in a 300 degree kitchen. I don't recommend it.

But, all's well that ends well. Just have a gander at these beauties:

Considering the fact that I am not an Italian grandma (or granddaughter, for that matter), I had to roll the stuff by hand, and this was my first-ever attempt at home ravioli making, I don't think they turned out too badly! Here's what you do:

First, get your sauce going. In a large stockpot over medium heat, gently saute 2 medium onions, 3-4 celery ribs, and 2-4 carrots, diced small, in 5-6 tablespoons of olive oil. To this, add a few slices of chopped prosciutto and a dash of sat and pepper. Next, add 1 pound each of ground pork and sweet Italian sausage that's been removed from its casing. Don't let the meat brown - just cook until it's fragrant and loses its pink color. Now add one 28 oz can of crushed tomatoes and one 28 oz can of San Marzano plum tomatoes. Give everything a stir, turn the heat down very low, and just let it all come together for hours, stirring occasionally. Once the meat is cooked you can start tasting the sauce for seasoning, but don't go crazy with the salt too early because your sauce will continue to reduce and concentrate in flavor.

Meanwhile, make your dough. You can use AP flour or, ideally, farina tipo "00." Basically, figure you'll need 1-2 large eggs per cup of flour. I used 3 cups of flour and ended up needing 5 eggs. Make a well with the flour (add a good pinch of salt), put the eggs in the middle and mix until the dough comes together. Don't knead for too long or the dough will get tough. I did a pictorial on it here. Let it rest in the fridge for at least an hour.

Now make your filling. Blanch one large bunch of broccoli rabe for one minute in boiling salted water, and immediately plunge into ice water. Dry thoroughly and chop very finely. To this, add 2 ounces of grated sharp provolone, one beaten egg, and enough ricotta to hold everything together.

When you're ready to make the ravioli, roll the dough out into thin sheets, and place one-inch balls of filling at even intervals. Fold the dough over the filling, and cut the ravioli to your desired size. I started out using a ravioli cutter, but I found that in my hot kitchen it was pinching the dough, and I had better luck with my trusty bench cutter and a fork.

You know the rest: Boil the ravioli in salted water for just 3 minutes, top with that luscious sauce, grate a little sharp provolone on top, pour yourself a glass of red wine, and enjoy the fruits of your labor!

The flavors of my favorite Philly sandwich - slightly bitter rabe, garlic, pork, pungent cheese - really were present in this dish, but in an entirely different configuration. Just look at that ravioli filling ... I could eat pounds of it. I think I actually did:

Thank you Emily for having me as your guest - I had a great time! And thank you to Emily's readers for checking out my post - don't forget to go check out her fabulous Baltimore-style creation on Tasty Trix!

Grilled Asparagus

2011-06-14T10:06:00.006-04:00

There is just something about the wonderful aroma of a charcoal grill that evokes the feeling of the summer, quite unlike any other smell!

We Malloys grill quite often, as often as the weather will allow us, that is. If the sun is out, our charcoal grill is going!

Our beautiful little Philadelphian home was built in 1930, and consequently has no air conditioning. For 10 months out of the year, it is simply fine! Once the time period of the end of July through to the first week of September comes to be upon us, we become a tad sweaty (if only you could grasp what an understatement this is). We're talking cold showers and still sweaty after. Eek! Nightmarish. (Don't worry, we do have window units, but usually wait until the last minute to turn them on!).

Considering all of the above, we have become quite experimental and persistent with our grilling because there is no way on this green earth that I am turning on that oven or stove. Ah! So grilling it is.

Granted, I've had some flops, but also some successes. Last week, we had quite the heatwave, with temperatures topping out at 100 degrees! IN JUNE! Bad news bears for my complexion, but good news for our dinner!

Ah, I love to come home to the smell of the charcoal getting ready in the chimney grill starter. It just comes in through the windows and smells like heaven!

My absolute favorite thing to grill is asparagus. The smokey charcoal taste on this little wobbly green vegetable is amazing. I highly recommend you give it a try.

Top it off with Parmesan cheese?! Stick a fork in me. I'm done for.

Grilled Asparagus

Yields: 2 to 4 servings

Ingredients
1 bunch of asparagus, rinsed and ends removed
2 TBS extra virgin olive oil
2 to 3 TBS freshly grated Parmesan cheese
Salt and pepper to taste

Directions:
1. Brush the asparagus with olive oil.
2. On a grill- charcoal or gas- cook the asparagus using indirect heat (not directly over the coals, but pretty close to them) or on medium (if using a gas grill).
3. Cook for approximately 1 to 2 minutes per side, rotate until all sides cooked. The asparagus should brown beautifully.
4. Top with cheese and season with salt and pepper.
5. Yummm!!!

Getting the Most Out of Summer's Bounty: Fresh Salsa- from your garden!

2011-06-09T09:13:00.011-04:00

I’m not sure if you’ve seen the news as of late, but in America, it’s HOT.

I mean it’s hotter than hot. Melt the make-up off of your face kind of hot. These are the days that I am so glad that I do not draw on my eyebrows! Ah! Can you imagine?!

With the heat of summertime comes the beautiful bounty Mother Nature gives us! It is such a pleasure to have a vegetable garden. There is nothing quite like making a meal from produce that you grew in your garden!!

Here's a sneak peek at how my garden is coming along:

oooo... she's a beaut, Clark! ($20 to the first person who knows which movie that's from... okay, so maybe only 50 cents.) It's just begging to be turned into salsa, pizza sauce, or simply sliced down with drizzled balsamic vinegar and sliced mozzarella. When it's ripe, of course!

Repeat after me. Pepper.

Pepper.

Pepppper.

Waiter there is too much pepper in my paprikash.

Any When Harry Met Sally fans out there?!?!?

I loooove jalapenos. I cannot WAIT for these to be ready. Yum, yum, yum!

To inspire you to stay motivated to keep up with your vegetable garden, or to get one started (it's not too late!), I am presenting to you a FOOL PROOF great recipe that you can use some of your garden's bounty to create!

And this way of making salsa won't require you to even turn on your stove! .....Your make-up survives another day!

Fresh Garden Salsa

Yields: 3 cups

Ingredients

2 to 3 medium tomatoes, finely diced (or 10 to 12 mini tomatoes, what ever you are growing!)

½ cup white onion, finely diced

1 jalapeno, seeds removed (and set aside) and diced

½ cup red bell pepper, diced

1 TBS lime juice

1 TBS apple cider vinegar

1 TBS each of the following: chili powder, cumin, cilantro, oregano

Salt and pepper to taste

Directions:

1. Combine all of the ingredients. If you are a spicy kind of person, add leftover jalapeno seeds to add more of a kick.

2. Serve in your favorite way of eating salsa and ENJOY!

My Recent ShopRite Submission!: Grilled Kielbasa, Bell Peppers, and Onion

2011-06-08T11:17:00.002-04:00

Family recipes are absolutely the best, aren't they?!

Well, my next ShopRite Potluck Submission is up! Go on over and check it out!

Stracciatella Gelato- My Guest Post for 5 Star Foodie

2011-06-07T09:27:00.001-04:00

I will never forget the first time I ate gelato. After I had taken my first bite, I was strolling down Via della Paneterria in Rome, listening to the sounds of the birds singing their afternoon song and children’s laughter. The sun kissed my face as I watched a group of nuns quietly whisper and smile as they crossed in front of me. A man resembling Fabio had mistaken me for a young Sophia Loren.

The euphoric state continued with..... AH! Continued with what?!?!? Click here to find out, silly goose!

Scrambled Eggs with Arugula, Crab, Artichoke Hearts, and Tomatoes

2011-06-06T13:13:00.001-04:00

Sometimes all that we need in life is a good breakfast; one that is full of a flavor which tantalizes the senses.

A good breakfast should wake you up and fill your mind with awe and wonder.

With each bite, you are thrown into a complete state of euphoria. You realize that your feet are no longer touching the ground as you are lifted high upon a cloud. In the distance you hear the soft voices of cherubim and seraphim.

You are at peace and all in the world begins to make sense. The puzzle pieces come together, including the true meaning behind James Joyce's Finnegan's Wake and its idiosyncratic language. Why did you ever flunk that exam in high school?!

Oh, yes! Not only do you understand this, but you have come up with the true path to world peace, yes, it all is coming together now...

...until you realize that in 30 minutes that you have to be at work and that your hair is still sticking straight up from your sleepless night and you have black eyes from the mascara that didn't fully wash off the night before, the dog still has to go for a walk, and you never took out the trash.

...But, who really cares because you have just had a breakfast that made your day. And your day has only just begun. And you wonder to yourself, could this possibly be the best egg scramble I have ever eaten?

Yes, dear soul, yes you are correct. It is truly the best egg scramble you have ever eaten.

Scrambled Eggs with Arugula, Crab, Artichoke Hearts, and Tomatoes

Yields: 4 Servings

Ingredients

8 eggs, lightly whisked

2 cups arugula, washed and dried

1/4 cup crab meat

1/2 cup cherry tomatoes, chopped

4 artichoke hearts, chopped

1 TBS Dijon mustard

Salt and Pepper to Taste

Directions:

1. In a large bowl, combine all of the ingredients. Whisk together until well combined.

2. Cook in a large skillet, heated over medium with 1 TBS olive oil, until no longer runny.

3. Serve over toast, in a long roll, or consume plain! And most importantly... ENJOY!

ShopRite LPGA Classic

2011-06-02T09:12:00.000-04:00

Photo courtesy: Dolce Seaview Resort

I am incredibly excited to be attending the ShopRite LPGA Classic this weekend at Dolce Seaview Resort in Galloway, NJ.

Photo Courtesy: ShopRite

Stop by if you're in the area this weekend and see some of ShopRite's Potluck Bloggers at ShopRite's Pavilion tent! It should be a beautiful weekend!!

My Guest Post for More than a Mount Full- Fig, Duck, Gorgonzola, Caramelized Onion and Pear Flatbread

2011-05-26T10:06:00.002-04:00

When I grow up, I want to be a fig.

No, no, wait. Don’t leave! Hear me out!!

Put down that phone – no need to call the authorities and put me away into the looneybin (well, not yet, at least!).

There is a lot of factual evidence, which has enabled my desire to become a fig (courtesy my Williams-Sonoma Kitchen Companion), which is as follows....

Want to see more?! OF COURSE YOU DO!!! Well go here and click and check out my guest post for Chef Dennis at More Than a Mount Full.

Lemon and Thyme Orzo

2011-05-25T09:48:00.002-04:00

Eating is just so much fun. Isn't it?!

Especially when you experience a myriad of glorious flavors that dance around on your tongue merrily before they meet their untimely end. ...Or, perhaps it is a quite timely end. It's an end, no matter how you look at it!

As we are sprinting into summer, I encourage you to try this incredibly simple and light orzo. It is a dish that just beckons you. If you listen real close, you can hear them.. Go on, lean in. Listen -- Do you hear it?

"....Caaaaarpe.. Caaaaarpe diem... seize the day boys, make your lives extraordinary!"

I've always wanted a reason to say that to someone. So, sorry, I couldn't resist.

This dish is light and easy and begs for your attention! And yes, the flavors dance on your tongue! What fun!

Lemon and Thyme Orzo

Yields: 4 to 6 servings

Ingredients:

10 oz. orzo

1 lemon

1 TBS thyme

1 tsp parsley

1 tsp garlic powder

Salt and pepper to taste

Directions:

1. Bring 2 quarts of water to a boil with a pinch of salt. Once boiling, add the orzo and cook to the packages instructions. Drain when finished and run about 1 cup of cold water over it to stop it from cooking.

2. Squeeze the juice from one lemon and also get about 1 TBS of lemon zest into a shallow bowl. Add the seasonings and stir.

3. Add the lemon juice/herb mixture to the orzo. Top with a pinch of Parmesan. Eat and enjoy!

How to Caramelize Onions

2011-05-24T09:00:00.001-04:00

Caramelizing onions is a fantastic and simple way to bring out the best flavor in an onion. Onions, once caramelized, are incredibly versatile and add a great layer of taste to any dish. (You will see an appearance of caramelized onions to a super secret dish that will make an appearance on Friday I know, you can't wait! ...BUT YOU GOTTA).

In a few easy steps, you will have rendered delicious onions. You're so excited. I can tell.

Caramelized Onions

Ingredients
2 lbs onions
2 TBS butter, unsalted
1 TBS sugar
1 tsp salt

Directions:
1. Remove the root and top end of the onion. Peel off the outer layer and cut in half, from root to top. Then slice thinly.

2. Heat a skillet (cast-iron, if you have it, and your grandmother's if you can swing it, hehe), place 2 TBS of butter over medium.

3. Add the onions, stirring to coat the onions fully with the butter. Sweat the onions for about 5 to 7 minutes, then add salt and sugar.

4. Cook for approximately 20 minutes, stirring every couple of minutes, allowing them to brown, but not burn.

Guest Post with Natasha aka the 5 Star Foodie!

2011-05-20T07:27:00.001-04:00

Greetings to all the readers of Cleanliness is Next to Godliness. Emily has been a great blogger friend whose excellent posts and recipes I read on a regular basis, and it is an honor to be guest posting here today.

Every time I travel to new destinations, I bring back an inspiration to create new dishes based on the flavors from the places I visit. Sometimes, if there is a concept of a dish that I've had in a restaurant, I may try to replicate it or create my own version inspired by the original concept.

On our recent trip to Southwest we had a wonderful dinner at Anasazi restaurant in Santa Fe. I ordered the Double Cut Colorado Lamb Chops with green chile grits cakes, cumin carrot puree, snow peas, and pasilla cherry demi glace. It wasn't a perfect dish, with the grits cake being too rich and the pasilla-cherry sauce too subtle, but I loved the concept of this dish, and decided to create my own improved version at home, Grilled Lamb Loin with Pasilla-Cherry Reduction, Green Chile Grits Cakes, and Cumin Carrot Puree. I made the sauce a lot more flavorful by highlighting the cherry flavor and the spicy kick from the chiles. I also did not batter and deep fry the grits cake as in the original dish but simply sauteed them in butter which made them a lot lighter. This was a very successful dish that everyone in my family really enjoyed.

Ingredients:

pasilla-cherry reduction
2 cups pitted sour cherries
1/2 cup sugar (or to taste)
1 teaspoon vanilla extract

4 dried pasilla chiles
1 tablespoon agave syrup

green chile grits cakes
2 cups salted water
1/2 cup uncooked grits
Salt to taste
1 4-ounce jar of green chiles
2 tablespoons Parmesan cheese
2-3 tablespoons butter

carrots
About 8 ounces baby carrots
1/4 light cream
1 teaspoon (or to taste) cumin (toasted cumin seeds, ground)
Salt to taste

lamb
1 boneless lamb loin
1/2 teaspoon ground dried sage
Salt, pepper to taste
Olive oil
Cilantro, for garnish

Directions:

pasilla-cherry reduction
In a medium pot, add sour cherries, sugar and vanilla extract. Cook on medium-high heat, stirring, until the sugar is dissolved. Lower the heat and simmer until the cherries let out the juice. Take off the heat, strain the juice into a bowl, saving the cherries for another use.

Dehydrate pasilla chiles, by cooking them in boiling water. Take the seeds out if desired. Blend in a food processor with agave, and 1/2 cup of leftover liquid from dehydrating the pasilla chiles, adding more liquid if necessary. Strain.

In a saucepan, combine 1/2 cup of cherry juice and 1/4 cup of pasilla chile paste. Bring to boil and simmer, stirring occasionally, until it reduces by about a third. Keep warm until serving.

green chile grits cakes

Add grits to salted boiling water, and cook 10-15 minutes on low heat. Mix in green chiles and Parmesan, then spread prepared grits evenly in a single layer in a baking sheet, and cool completely. Cut out 4 small rounds, 2.5 inches in diameter. Melt butter in a skillet, then add the grits cakes and fry them on both sides until golden brown.

carrots

Add baby carrots to salted boiling water. Simmer until the carrots are tender. Blend in a food processor with cream and cumin. Strain. Keep warm until serving.

lamb loin

Prepare the grill. Sprinkle the lamb loin with olive oil, sage, salt, and pepper. Grill for about 4-5 minutes per side for medium rare. Let the lamb rest for a few minutes then slice into rounds.

to serve:

Spoon cumin carrot puree in a center of the plate, place a green chile grits cake in a middle of the puree, top with a slice of lamb loin and garnish with cilantro if desired. Drizzle the Pasilla-cherry reduction sauce around.

A Giveaway Winner!! Woohooo!!!!!!!!!!!

2011-05-18T08:58:00.000-04:00

We have a winner! We have a winner! Wooohooooooooooooooooooooooooo! The handy Random Number generator gave us a winnner!!

True Random Number GeneratorMin: Max: Result:15Powered by RANDOM.ORG

AliciaS! You won the mini cocotte from Le Creuset!

Congratulations!! You rock!

Send your contact information to emilyamalloy@gmail.com that way we can get you your spoil!!!

Mini Banana Muffins with Mascarpone Cheese Frosting

2011-05-17T08:55:00.002-04:00

Muffins.

I love muffins. Sure they take time to bake, but when you're done, they're done.

Huh? What do I mean?

Once you put in the time and effort into making the muffins, they become a no-fuss-on-the-go-breakfast.

I prefer not to fuss in the morning myself, unless I run out of coffee, then I fuss like a three month old. Not a pretty sight.

The only thing I like more than regular muffins are mini muffins. They're cute and petite. ...What I am striving to become. They are the same amount of fun as a regular muffin, but 1/3 of the size.

33% of the size

33% of the calories

100% chance I'll end up eating 20 of them, telling myself these facts with each bite.

Yum. Full. Yum.

...My pants are feeling tighter already.

These muffins are so delicious that you can eat them with the wrapper on and they still taste good. Seriously! I'm being quite honest! It's been done. Just ask my brother-in-law :)

He ate one with a wrapper on it this weekend. And still said it was good. A little crunchy, but still good.

My recommendations for you:

a) Eat less than 20.

2) Remove the wrappers before consuming. I know, they're so cute and you don't want to waste a minute of your life not eating these mini muffins.

c) Hide a stash for yourself for your own private consumption. You'd be surprised how fast your 6'3" husband can go through these. (So maybe it's just mine. Thank God he takes off the wrappers).

d) You still have time to enter the giveaway. Hurry! It ends tonight!! A winner will be announced tomorrow! AH! So excited.

Banana Muffins with Mascarpone Cheese Frosting

Adapted from Giada De Laurentiis
Yields: 48 mini muffins

Ingredients:

Muffins:

3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 cups granulated sugar

1 cup vegetable oil

3 large eggs

1 TBS vanilla extract

4 ripe bananas, peeled and coarsely mashed

Frosting:

3 ounces cream cheese, room temperature

6 tTBS (3/4 stick) unsalted butter, room temperature

1/3 cup mascarpone cheese, room temperature

3 TBS honey

1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 325 degrees. Line mini muffin pan with paper liners.

2. Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg together in a medium bowl.

3. Beat the sugar, oil, eggs, and vanilla in a large bowl. Add the banana, stirring until well combined.

4. Add the dry ingredients and stir until well combined.

5. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 10 to 12 minutes.

6. For muffin frosting: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Top with walnuts.

Southwestern Salad with Salmon

2011-05-16T09:54:00.001-04:00

Not all salads were created equal. It's true! Some salads are simply more yummy and filling than others!

Take this salad for instance, it's one of those salads that you consume and to your surprise, 25 minutes later, you're not starving and trying to eat your desk.

...Get caught nibbling on your desk at work once, and people will ignore you at the coffee machine! Trust me, it is not a good situation.

Do you want to lose your work friends? Of course you don't.

Do you want to eat a healthy lunch or dinner that will keep you full? Of course you do!

Do you want a promotion at work? Of course you do!*

Well then, make this salad, become full and satisfied, ooh and ahh over the delicious creation. Then you will make lots of friends, not feel overly full and bloated from eating junky food, and get a raise.*

The end.

**Promotions and raises are not guaranteed by this recipe**

There's still time in the giveaway! Click here to enter! Remember, now a winner will be drawn on Wednesday because of the Blogger hiccup!

Southwestern Salad with Salmon

Yields: 4 servings

Ingredients:

1 salmon fillet, with skin on

2 garlic cloves, minced

6 cups baby spinach rinsed

1/2 cup sweet kernel corn

1/2 cup black beans

1/2 avocado, pitted and diced

1/2 red bell pepper, diced

Salad dressing-

Extra virgin olive oil

1 TBS dried cilantro

1 TBS cumin

1 TBS paprika

1 tsp salt

1 tsp pepper

Lime juice from 1/2 of a lime

Directions:

1. Preheat the oven to 350 degrees. Rub the salmon with olive oil and top with minced garlic, salt, and pepper. Bake (skin side down) for approximately 10 to 15 minutes, depending upon the size of the fillet. Once the fillet is finished, and using a fork, flake the salmon.

2. In a saute pan, heat 1 TBS olive oil over medium. Add pepper, corn, and black beans. Cooking for approximately 3 to 5 minutes. Set aside.

3. Top the spinach with salmon, avocado, and corn/black bean mixture.

4. For salad dressing, combine all of the ingredients, shaking well!! Top salad!

IMPORTANT: Giveaway Announcement!

2011-05-13T12:51:00.000-04:00

Hello all. I guess it has been no secret to those in the blogging world that Blogger had been down for quite some time. Mind you, my Old Fashioned Waffles post is still missing because of this error. Insanely frustrating! I just hope it reappears soon!

As a result of this glitch, I know people were unable to access my site, and enter the giveaway. I have decided to push back the giveaway TWO DAYS to give everyone a fair and equal shot to enter!

So here's the deal, all of the same rules still apply, but you have until Tuesday, May 17, 2011 at 11:59PM to enter, and I will draw a winner Wednesday morning!

Best of luck to you all! And thank you so much for your patience during Blogger's hiccup!

Old Fashioned Buttermilk Waffles

2011-05-12T10:06:00.001-04:00

There is nothing quite like breakfast. Well, there is nothing like a good old-fashioned-eat-so-much-you-have-to-unbutton-your-pants kind of breakfast.

Sigh. How romantic.

Every once in a while, I get a real hunkering for a good old fashioned breakfast and this weekend was no exception.

WAFFLES! I thought would do the trick to cure the hunker! ....And you don't get more old fashioned than waffles! They're delicious! They help you to conquer your day! Heck, they might help you to conquer the world!

I mean, I'm sure Attila the Hun consumed tons of waffles before expanding and unifying the Hunnic empire in the mid-400s.

That is incredibly factual.

So, make yourself like Attila the Hun and make yourself these waffles and conquer your day (...but with a little less war, and not so much invasion, and perhaps zero pillaging, if you can help it, please!).

Hey... HEY YOU! Did you forget to enter into the giveaway?!?!? You have until Sunday!!!! Click here and enter, k?! Go on and click! "Sit ubu sit! Good boy!"

Old Fashioned Buttermilk Waffles

Recipe Courtesy: Mark Bittman, How to Cook Everything

Yields: 4 to 6 Servings or 1 Attila the Hun

Ingredients:

2 cups all-purpose flour
1/2 tsp salt
2 TBS sugar
1 1/2 tsp baking soda
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 TBS (1/2 stick butter, melted and cooled)
1/2 tsp vanilla extract
Canola oil

Directions:

1. In a medium sized bowl, combine the dry ingredients.

2. In another bowl, mix together the buttermilk, sour cream or yogurt and the egg yolks only. After well combined, add the butter and vanilla.

3. Coat the waffle iron lightly with oil and preheat it.

4. Combine the wet and dry ingredients, keeping the egg whites aside.

5. Beat the egg whites with a whisk or an electric mixer until they hold soft peaks. Stir them gently into the batter.

6. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

Giveaway Alert! Second Blogiversary Celebration!

2011-05-10T14:58:00.000-04:00

Sound the alarms! Alert the firemen! Grab your children!!! We are having a giveaway!

"Holy batman! A giveaway she says?!"

Yessireebob. In honor of my upcoming SECOND BLOGIVERSARY, I am having a giveaway.

I am doing this for several reasons and they are as follows (and in no particular order):

1. Because I like ya and y'all are my friends! (Really, I refer to you as if we are the oldest and dearest of friends, for instance at dinner I'll say: "You'll never guess what Drick made yesterday, we're moving to Alabama" or "Guess what Trix posted today, it's so fancy!" and "Sabrina is the cutest pregnant woman ever..." or "Claudia made a pizza using foccacia, why didn't she invite me over?! It’s not because I’m in PA and she’s in FL. ..Is it because I forgot to shave my legs today??" ...and so on)

2. Because it's a PAR-TAY (okay, so it's really not a party, let alone a par-tay, but who's to stop me from celebrating within my own mind?)

3. Because I'm getting my roots touched up next week.

4. Refer to reason number 1, which will hopefully lead to reason number 2.

5. It's my freakin' second year blogiversary (which is reason enough, let's face it).

6. Now because of the final part of Reason #1, you now realize I need to shave my legs, and I have the urgent need to redeem myself.

What is being given away, you ask?!

Well... a super awesome Le Creuset Mini Cocotte

I have one, I use it to store my Kosher salt by my stove for easy pinchin' access.

....It almost has as much easy pinch access as my husband's tushy. TMI. Sorry.

REDO: ...It almost has as much easy pinch access as my husband's cheeks ....And I mean the ones on his face. K, much better.

"How do I win??"

There are several ways of winning! One is by commenting on this post about what you'll use this for and you place yourself in the running! Enhance your chance to win by also doing the following:

1. When you tweet about the giveaway, you can add an additional comment!

2. When you follow me on Twitter, you can add yet another comment!

3. When you share on Facebook, you can add another comment!

4. When you follow me on Facebook, you can add ANOTHER COMMENT (that marks 5 altogether!).

5. I won't post anymore number lists on this post, promise.

You can enter up until Sunday, May 15, 2011 at 11:59PM. And on Monday the 16th, I will use the handy random number generator to pull a winner! Huzzah!

...And the fine print?!

There's no real fine print. Honestly...

Exceptforthefactthatbyenteringthiscontestyoupromisetomebybestfriendfortherestofmylifeandgivemesevenbagilliondollars.

....kidding. Unless you really do have a bagillion dollars to give me, then the fine print applies to you.

ShopRite Post!: The Best Dern Pizza This Side of the Mississippi

2011-05-10T10:35:00.001-04:00

Hey guys!! Guess what?! It's Tuesday!

Womp, womp. I know, I'm depressed, too.

But cheer up! My next posting for ShopRite is up! And it's all about pizza! Now what's not to love about that?!

Oooooooo Pizzzaaa! Go on over and check it now, ya hear?!

Cinco de Mayo! Fusion Dish- Tex Mex Ravioletti

2011-05-04T09:24:00.000-04:00

For dinner, I recently made a fusion dish by combining two continually fabulous cuisines: Tex Mex and Italian. Yumm! Two things that are pretty darn awesome on their own, but put them together and BAM!

(I'm really hoping that you are imagining Batman style graphics!)

Don't know what I mean? I mean like this:

Okay, now you definitely know what I mean. Moving on.

.....Fusion. It is a word that just makes you sound like you know what you are talking about. Fusion cuisine.

It also makes the meal sound like it was a science project, and depending upon your audience, that could be a good thing. However, keeping in mind my chemistry and biology grades in high school, I will steer away from calling it a science project.

But that won't take away from the fact that this was GOOD. I am always so surprised when you can put together two different ethnic cuisines and have it turn out to taste pretty darn good!

Happy Cinco de Mayo!

Fusion Dish- Tex Mex Ravioletti

Yields: 4 servings

Ingredients
1 (15oz) can black beans, rinsed and drained
3/4 cup onion, diced
1 cup corn kernels, fresh or frozen
1 tomato, diced
1/2 cup red bell pepper, diced
1 jalapeño, seeds removed and diced
2 TBS ancho chili powder
1 TBS paprika
1 TBS cayenne pepper
1 tsp salt
1 tsp ground pepper
1 TBS cilantro
1 TBS parsley
1/4 cup apple cider vinegar
Extra virgin olive oil

1 lb mini ravioli or ravioletti

Directions:
1. Boil the ravioletti to the packaging's instructions. Drain and set aside.

2. Saute the onions in olive oil over medium heat until translucent. Add the bell and jalapeño peppers and cook for another 2 minutes.
3. Add the corn, beans, tomatoes, and herbs. Cook for another 2 to 3 minutes.
4. Add the vinegar and reduce the heat to low. And cook for approximately 10 minutes.

5. Top the ravioletti with the salsa mixture. Garnish with cheese!