Saturday, January 28, 2012

Easy Breakfast Pancake

I love to make breakfast on Sunday morning, and one of my "go to" recipes is this pancake.  It is light, thin like a crepe, and a show stopper when it comes out of the oven.  With the sides puffed up and golden brown, sprinkled with powdered sugar,  you would think a chef made it.  Add some fresh berries on top.  It is simply delicious! 

2 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 up milk
2 large eggs
2 teaspoons vanilla extract
1 tablespoon sugar
Pinch of salt
Confectioner's sugar
10 in or 12 in ovenproof saute pan
Maple syrup

Preheat oven to 475.  Whisk flour, milk, eggs, salt, sugar and vanilla together, until smooth. Put butter in the saute pan and heat until melted.  Watch so butter doesn't burn.  Pour batter into saute pan and place in oven for about 12 minutes or until the pancake is puffy and golden brown.  Dust with powdered sugar and top with fresh berries of your choice.  Serve with maple syrup.  Serves 3 to 4.

Friday, January 27, 2012

Happy Hour Cocktails from "The Bubbly Bar"

It's Friday, and I like to share cocktail recipes with you, because, well, it's Friday!  Before you know it
it will be 5 o'clock, and you may want to gather with friends, maybe even have them over.  These recipes are from The Bubbly Bar, a great book that has many cocktails using champagne and sparkling wines as the base. I thought these two looked interesting and different.  Let me know if you happen to try one.

Lava Lamp
Makes 1 cocktail

1 once Pama pomegranate liqueur or 3 tablespoons of pomegrante juice
5 onces sparkling wine
3 pomegranate seeds

Add the pomegranate liqueur or juice to a champagne flute.  Fill glass with sparling wine.  Drop in seeds.

Makes 1 cocktail

I know this seems like a lot of effort for one cocktail, but it looks interesting, and the drink is said to have been created by Harry Cipriani, the famous restaurateur. 

7 to 10 red grapes (to make 1 1/2 ounces fresh-pressed red grape juice)
4 to 5 ounces prosecco
1 red grape for garnish
1 green grape

Puree the grapes in a blender.  Strain the puree through a sieve into a champagne flute.  Discard the grape pulp.  Top with prosecco.  Garnish with red and green grapes on a long bamboo skewer.

Recipes by Maria Hunt
The Bubbly Bar

Tuesday, January 24, 2012

Creamy Peanut Butter Sandwich Cookies

These cookies turned out great. I spotted the recipe on Yummly. Apparently, it was peanut butter day. I just had to try, since I have some Reese's fans. I used reduced fat peanut butter and I thought they tasted great. My taste tester did too. The original recipe uses Izzybelle Chocolate Peanut Butter Sauce, but I substituted Mrs. Richardson's Hot Fudge Sauce. It is thick like frosting and tasted very well with the peanut butter cookies.


1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 cup reduced fat peanut butter
1 1/2 teaspoons vanilla extract
1/2 cup light brown sugar
1/2 cup sugar
2 eggs
extra sugar for rolling
Mrs. Richardson's Hot Fudge Sauce


Preheat oven to 350.  Line cookie sheet with parchment paper.  Beat together butter, peanut butter, and vanilla extract.  Mix in both sugars, salt, and baking powder.  Gradually mix in flour, half at a time.  Beat in eggs, one at a time.

Roll into 1 1/2 inch balls (I used a small scoop) and then roll into sugar.  Using fork, flatten the cookie and make a criss-cross patter.  Bake for 12 to 14 minutes.  Let cookies cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely. When cool, frost cookie on bottom and sandwich together with another.

Monday, January 23, 2012

Grilled Bourbon-Glazed Pork Chops with Creamed Garlic Potatoes

Juicy pork chops and roasted garlic mashed potatoes are on the menu tonight. Don't worry about the bourbon used. The alcohol burns off when grilling and when boiling the marinade. The brown sugar is what makes this glaze. A slightly charred crust forms when grilling, giving the pork chops lots of flavor. Serve with some steamed green beans on the side.  A family pleasing dinner that is very easy to prepare. Serves 4 to 6

Grilled Bourbon-Glazed Pork Chops

1/2 Cup firmly packed dark brown sugar
2 tablespoons of Dijon mustard
2 packets of soy sauce
2 tablespoons bourbon
1/4 teaspoon of salt
1/4 teaspoon pepper
4 or 6 thick cut pork chops

Mix all the ingredients together and marinate pork chops for 1 hour in refrigerator. Remove and let come to room temperature before grilling. Reserve marinade. Bring to a boil, stirring occasionally, before serving. Grill chops for about 12 minutes on each side. Use a meat thermometer if you are not sure. It should be at 160. Place pork chops on a platter and cover with foil for a few minutes before serving.

Creamed Garlic Potatoes (From Emeril's New Orleans Cooking)

2 cups diced peeled potatoes
3 cups water
2 teaspoons salt
1 cup heavy cream
4 cloves garlic, lightly roasted in tinfoil with oil
1/2 teaspoon white pepper
2 tablespoons unsalted butter

In a medium sauce pan or pot, combine potatoes, water and 1/2 teaspoon of salt and bring to a boil over high heat. Reduce heat to medium-high and cook potatoes until tender, for about 10 minutes. Remove from heat, drain. Place potatoes back in pot over medium heat, add cream, roasted garlic, remaining 1 1/2 teaspoons of salt, and white pepper. Mash with a potato masher until fairly smooth. Remove from heat, whisk in butter. Makes 2 1/2 cups.

Sunday, January 22, 2012

Joy Bauer and the Grape Tomatoes

Remember a couple of weeks ago I posted, on my personal page, a link about the 12 skinny foods for 2012 that we should be eating by Today Shows Joy Bauer? She mentioned several yummy foods that I thought I could incorporate in to my daily diet. So, I stock up on whole grain sandwich thins, cucumbers and grapefruits. I love the sandwich thins. I'm not a fan of cucumbers on their own, but in a salad they're good. I tried to eat egg white breakfast sandwiches with salsa, but after a couple of times I decided that I didn't like the cooked egg whites. I like grapefruit, so I think, OK, I'll eat those. Grape tomatoes? Sure, I can do a lot with those. Well, sometimes what seems like a good idea at the time, doesn't end up like one. Maybe you have done this. You decide you are going to eat healthy, but then don't because life got in the way. I didn't make the time. I had something I needed to do, or my personal road block, the "I got so hungry because I skipped lunch" effect. This is when all you want to do is snack on anything that is salty or sweet when you get home. So, I still have a bowl full of grapefruits that still haven't been eaten, a huge Persian cucumber that went to waste, and grape tomatoes. However, the grape tomatoes could be saved, but I had to do something with them or they would be a goner like the cucumber. My inspired thought was to roast them. I remember a Bobby Flay recipe for roasted tomato salsa that I had made before. So, I drizzled them with olive oil, sprinkled them with salt, freshly ground pepper, dried oregano and dried basil and I added chopped garlic. The smell was fresh and fragrant. I could image how they were going to taste. They looked so beautiful as the oil glistened off the grape tomatoes. I roasted them at 400 degrees for about 40 minutes. What I got was something I could eat after all, without wasting them, and still trying to eat healthy. I can toss them with spaghetti noodles, chop them to make a bruschetta and spread on those whole grain sandwich thins, or make a salsa with them. I could add them to scrambled eggs, no egg whites for me, or stir them in with some steamed green beans. Next time I try to eat "what's in", I'll buy in moderation, adding in a few new things at a time time and I'll make the time to use them. I still have that bowl or grapefruits though. Well, I'll save those recipes for another time.

Thursday, January 19, 2012

Kid Friendly Game Time Appetizers - Adults will like them too!

Thinking about your Super Bowl party? You can put just about anything in puff pastry cups. Try these three ideas. Adults will like them too.

You will need:
  1. Mini muffin pan for 24 
  2. 2 1/2 round cookie cutter
  3. Non-stick cooking spray
  4. A pastry dowel or some other rounded handle to gently push pastry into cups
  5. Pepperidge Farm puff pastry sheets or Trader Joe's - defrosted
  6. Filling of your choice:
    - Pre-made macaroni and cheese (I like Trader Joe's guiltless version) with shredded cheddar
    - Chili (your own pre-made) with shredded cheese
    - Taco meat (your own pre-made), salsa, topped with shredded cheese, garnish with avacado and/or jalepeno slices.
Pre-heat oven to 350. Lightly spray muffin pan with non-stick spray. With board and rolling pin floured, roll out defrosted puff pastry a bit.  Using cookie cutter, cut out rounds of dough and use the dowel to gently push dough into cup. Fill cup with desired filling. If making the mac n'cheese, put a little cheese in the bottom, and top off with cheese.  You can put a small cut out piece of dough made from left overs and put on top of any of these too. Be creative. Mini football shapes would be great for Super Bowl.  Bake for about 15 to 20 minutes, or until golden brown.

Tuesday, January 17, 2012

Finding A Seat At Your Table

Recently, I began to think about my New Year's post from December 31, 2011. "In 2012 may you all find the joy of cooking and celebrating with family and friends, creating wonderful memories around your table." For many of us we are too busy or tired to get a meal together. Our schedules are crazy and our priorities maybe a little unbalanced. When I was growing up we didn't have so many activities as our children do today. We weren't so connected with everyone either. No cell phones, no email, no texts. Life was a little more simpler back then. When I was growing up my mother always made dinner. There was no take out (except for maybe on Sunday) and going out to dinner was for special occasions. The table was always set properly with placemats, plates, napkins, silverware in the right places and glasses. I also remember her meal was always balanced. A meat or fish with a starch and a vegatable, and we always sat down as a family and we would talk about our day. Recently, I was talking with a friend about family meal time. My friend said to me that even if it is just her and her daughter home for dinner she still requires that they set the table. Her daughter will sometimes protest and say, "why does it matter?", to which my friend says, "It does matter". Now, I am not expecting that families be like the "Cleaver's" or the "Walton's". Surely, though, we can find at least one evening to make a meal and sit down as a family. When our days and lives are so hectic, impart from all our texting and emailing and work loads, setting time to sit down as a family is so important. It is a time to connect with one another. Sharing a meal is so simple and yet it means so much. Find a seat at your own table. Relax, connect and laugh with your family. My hope for my blog and Facebook page is that it truly inspires you to cook, to entertain in a way that suits you, and to try something new.

Not Your Ordinary Meat and Potatoes - Quick Menu

I am really not a fan of convenience foods and I mostly buy products that have no preservatives. My family at times will say, "There is nothing to eat in this house", and that is because in my house you have to actually make it. Sometimes, however, convenience foods help you out in a pinch. Take the product Veri Veri Teriyaki by Soy Vay. Not a new product to most, but you may have forgotten about it. I love the little bits of onion and garlic and sesame seeds in this sauce, and I like this product because it is preservative free. It is simply the best pre-made teriyaki sauce, in my opinion. If you haven't tried this, marinate steaks for at least 5 hours in this teriyaki sauce and grill. Yes, I said grill. I know it's winter, but I grill all year long. Rain or snow, I'm out there! My spicy potatoes pair wonderfully with the steaks. I add steamed sugar snap peas to round out the dinner. I hope you try this menu for your family.

Teriyaki Steaks with Roasted Potatoes in Garlic Chili Sauce

4 Steaks, cut of your choice - I used fillet
Veri Veri Teriyaki
9 golden potatoes, quarters
1 tablespoon sesame seed oil
1/2 teaspoon salt
1 teaspoon chili garlic sauce (found in the Asian foods section)
3/4 of a large bag of sugar snap peas

Marinate steaks in teriyaki sauce for 5 hours in refrigerator. Remove and bring steaks to room temperature for about 30 min before grilling. Meantime, get the potatoes started. In a bowl, combine potatoes with oil, salt and chili garlic sauce, toss to coat. Place in roasting pan and cook for 45 min at 375, or until golden in color and crispy looking. Grill steaks towards the last several minutes of when the potatoes will be done. Plate and cover with foil. Steam sugar snap peas with a little salt and sesame seed oil for 2 to 3 minutes in microwave, or use a steamer over a pot of boiling water for a few minutes. Serves 4.

Sunday, January 15, 2012

Winter Soups - Part 3

Here is an Italian classic. Pasta e fagioli simply means pasta and beans. My version doesn't use bacon or pancetta. I put several dashes of liquid smoke to give the soup a very slight smokey flavor. You can omit this, or use to your own taste.

Pasta E Fagioli

6 Sprigs fresh thyme
2 Rosemary sprigs
1 Bay leaf
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 Cup onion, chopped (two small onions)
12 or more drops of liquid smoke hickory flavor
2 Cloves garlic, minced
5 1/2 Cups chicken broth (1 box plus 1 can)
2 14 1/2 ounce cans red kidney beans, drained and rinsed, reserve 3/4 cup (if you can find the no salt added, use this)
3/4 Cup ditalini pasta
1/2 Cup grated Parmesan cheese
Salt and pepper

Saute onion and garlic in olive oil and butter in a medium pot over medium heat for about 3 or 4 minutes. Add broth, beans and herbs. Bring to a boil, then reduce heat to a simmer, cooking for about 15 minutes. Remove bay leaf, and stems from herbs. Meanwhile, in food processor or blender, puree 3/4 cup of beans with 1/4 cup of liquid from soup until smooth, and add to the soup. Add pasta, bring back to boil and cook for about 8 minutes until pasta is tender. Adjust seasonings with salt and pepper. Serve with Parmesan cheese.

Thursday, January 12, 2012

Winter Soups - Part 2

This soup is a hearty one and it is a great way to use left over beef brisket. You can make this in a crock pot or on the stove.

Beef Brisket Barley Soup (Adapted from Ina Garten)

Olive oil
Left over cooked brisket, about a 1/2 lb to a pound, shredded, or cut in bite sized chunks
4 carrots, peeled and chopped
2 celery stalks, chopped
1 medium sized onion, chopped
2 leeks, white and light green parts
2 garlic cloves, minced
3 bay leaves
Fresh thyme, about 3 or 4 sprigs
10 cups canned beef broth
1 cup, pearled barley
Salt and pepper

Heat oil in large heavy pot over medium heat. Add carrots, celery, leeks, and garlic and cook for 10 minutes, until vegetables are soft. Add 10 cups of broth. Add bay leaves and thyme and bring to a slow boil. Meanwhile, boil 4 cups of water, add barley and reduce to a simmer and cook for 10 minutes uncovered, stirring occationally. Drain and set aside. Add barley and cooked brisket to the soup and simmer for 15 minutes until beef is heated through. Adjust seasoning with salt and pepper.

Wednesday, January 11, 2012

Winter Soups - Part 1

Well, maybe you thought we wouldn't have winter. Our unseasonably warm weather is about to end though. Time to make some soup, because tomorrow there is going to be a blast from old man winter! The great thing about soup is that you can't mess it up. If you don't like cabbage, substitute kale. Want to add a leek, go ahead. Not sure if you'll like a particular spice, try a little in the soup. Taste it, and you can always add more to the soup if you like it. Try my simple minestrone as is, or be inspired to add something, like 1/4 teaspoon of red pepper flakes for a little kick. Make it your own.

Simple Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeling and chopped
3 cloves garlic, minced
1 14 1/2 once can of diced tomatoes
3 14 1/2 onces of canned beef broth (I like Collage Inn)
1 can cannellini beans, drained and rinsed
1/2 head of savoy cabbage, chopped
1 large potato, peeled and cubed
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried thyme
Salt and pepper to taste
Grated Parmesan cheese

Heat olive oil in heavy pot over medium heat. Add onion, celery, carrots and garlic, season with salt and pepper. Saute for about 10 minutes. Add cabbage and potato and cook for 3 or 4 minutes. Add tomatoes with their juices, and oregano and thyme. Cook for about 10 minutes. While this is cooking, combine 2/3 cup of beans and 1/4 cup of broth in food processor and puree. Add this mixture to the pot. Add bay leaves and beef broth. Cook for about 20 minutes, then add reserved beans. Cook for 10 minutes. Season to your taste. Remove bay leaves from pot. Serve with grated Parmesan cheese.

Tuesday, January 10, 2012

Champagne Vinaigrette - Think Spring

With today's temperatures hitting record highs, you will think it's spring. This salad is sure to make you feel like it's spring too. Fresh greens, chopped apples and dried cranberries dressed in this light vinaigrette is the perfect salad for today. This vinaigrette pairs perfectly with the sweetness from the apples and cranberries. Enjoy!

Champagne Vinaigrette

1 1/2 to 2 tsp Dijon mustard
1/4 cup champagne vinegar (I use O citrus champagne vinegar)
3/4 cup extra virgin olive oil
Salt and freshly ground pepper

Whisk, either using a small food processor or by hand, the mustard and vinegar together. Slowly pour the olive oil in. Season with salt and pepper.


Mixed greens
English cucumber, chopped
1 apple, cored and chopped
Dried cranberries
Blue cheese crumbles (optional)

Monday, January 9, 2012

Husband Tested Recipe - Portabella Mushroom Lasagna

When you see this picture in my posts it means that the recipe really is husband tested - I've made it, he ate it, and he liked it. Wondering where this photo is from? This is the second time I've used it and I thought it deserves some credit. It is the cover of an actual cookbook, a relic from a by-gone era! Pet Milk created some advertising cookbooks in the 1940s and 50s, containing homey recipes and some advice for the eager-to-please wife and mother. “Husband Tested Recipes” by Mary Lee Taylor - The cover art,  a collage of happy hubbies, is a humorous piece of advertising artwork that visually describes the domestic ideals, back in the day. Just look at their faces!  Can't you just image what they are thinking?  

This is a decadent, meatless lasagna, that is rich in flavor from the portabella mushrooms, and the three cheese sauce is so creamy. Serve with a salad on the side.

3 1/2 lbs portabella mushrooms, stems removed and chopped fine, caps sliced 1/4 thick.
1 white onion, small dice
2 tablespoons olive oil
2 tablespoons lemon juice
6 tablespoons flour
2 lbs spinach
1 1/2 lb grated provolone
1 lb Ricotta cheese
1/2 lb grated Parmesan cheese
20 oz lasagna noodles, uncooked
6 tablespoons unsalted butter
2 1/2 qts heavy whipping cream

In large pan, heat olive oil and slowly cook onions. Add chopped mushroom stems and cook on low heat for 45 minutes. Place mixture in food processor and grind, set aside. Using same pan, cook mushrooms caps until tender, about 4 to 5 minutes. Set aside. Using a heavy pot, add lemon juice and reduce by 1/2 on medium heat, add butter and flour to make a roux and cook until pale beige. Add heavy cream, reduce heat, add ground mushroom mixture and cook for 45 minutes on low heat, stir occasionally. Season with salt and pepper to your taste.

Assembly: Using a deep baking pan, layer bottom with raw noodles. Place spinach, cheeses, mushroom caps and sauce, and top with uncooked noodles. Alternate these layers, remembering to save cheeses for top. Cover with foil and bake at 450 for 45 minutes. Remove foil and brown cheese on top for 10 minutes. Serves 8 to 10.

Friday, January 6, 2012

It's Friday! Happy Hour Appetizers

I have found a couple of recipes that incorporate liquor and food that look worth trying.

Vodka-Spiked Cherry Tomatoes with Pepper Salt

Makes about 60

3 pints firm small cherry and grape tomatoes
1/2 cup vodka of your choice
3 tablespoons white-wine vinegar
1 tablespoon superfine sugar
1 teaspoon grated lemon zest
3 tablespoons kosher salt
1 1/2 tablespoons coursely ground black pepper

Cut a small x in the bottom of each tomato.  Blanch tomatoes, a few at a time, in a saucepan of boiling water for about three seconds.  Immediately transfer tomatoes with a slotted spoon to an ice bath to stop cooking.  Drain and peel, transfer to shallow dish.  Stir together vodka, vinegar, sugar, and zest until sugar dissolves, then pour over tomatoes.  Gently toss to coat.  Marinate, chilled, at least 30 minutes and up to 1 hour.  You can prepare the tomatoes and marinade 1 day ahead of time, keeping them separately, chilled.

Rick Bayless's Queso Fundido al Tequila

1 tablespoon extra-virgin oilive oil
2 medium tomatoes, cored, seeded and diced
2 jalapenos, seeded and minced
1 small onion, diced
Kosher salt
3 tablespoons tequila of your choice
1/2 pound Monterey Jack cheese, shredded (three cups)
1/4 cup chopped cilantro
Warm corn tortillas or chips

In a large non-stick skillet, heat oil.  Add tomatoes, jalepenos, onion and a pinch of salt and cook over moderately high heat, stiring often, until softened, about 5 minutes.  Pour in tequila and cook until skillet looks nearly dry, about two minutes.  Reduce heat to low.  Add cheese and cook, stirring constantly, until melted, about 30 seconds.  Quickly transfer to serving bowl, sprinkle with cilantro and serve with chips or tortillas.

Wednesday, January 4, 2012

Have you tried avocado oil?

Thinking of trying something new in your cooking for 2012? Try avocado oil. Like olive oil, avocado oil is a monounsaturated fat. It is unusually light, and has a nutty flavor, and usually mixes well with other foods.  Avocado oil withstands a high cooking temperature.  Its "smoke point" is about 490 degrees, which is much higher than that of olive oil.  Avocado oil is extracted from the flesh, not the seed, of ripe fruits.  The riper the avocado, the darker and more flavorful is the oil. 

Avocado Vinegrette
  1/4 c. raspberry vinegar
  1/2 c. avocado oil
  1 tbsp. freshly grated lemon or orange peel

Put all ingredients in jar with lid tightly closed. Shake.
Use on salad greens or vegetables. Very good on citrus based

Avocado-Goat Cheese Salad with Lime Dressing

1 1/2 cups matchstick-size strips peeled jicama
1/4 cup avocado oil
3 tablespoons fresh lime juice
1 5-ounce package mixed greens
1 large avocado, peeled, pitted, sliced
1 5-ounce package soft fresh goat cheese or cotija cheese, crumbled

Toss first 4 ingredients in large bowl. Sprinkle with salt and pepper. Add avocado and goat cheese; toss gently. Divide salad among plates.

Bon Appétit
January 2011
by The Bon Appétit Test Kitchen

Spiced Shrimp with Avocado Oil
1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon chili powder
1/2 teaspoon
ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 1/2 tablespoons avocado oil, divided
Lime wedges

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.

Maureen Callahan,

MAY 2004

Tuesday, January 3, 2012

Honey, what's for dinner? Easy Roasted Chicken with Vegetables




  • 1 chicken, about 3 pounds, or 7 to 8 lbs to serve 4 (Purdue chicken with pop up timer)
  • Sprig fresh rosemary
  • Sprig fresh thyme
  • Salt and freshly ground black pepper
  • 1/4 cup melted butter
      Roasted vegetables
  • 6 or 8 small potatoes, peeled and cut into quarters
  • 4 or 6 carrots, cut in half, then halved lengthwise
  • 3 leeks, washed, trimmed and cut into logs
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 bay leaves
  • Fresh thyme


For the chicken: Preheat the oven to 400 degrees F. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Rub two tablespoons of butter all over the skin of the chicken. Save remaining butter to baste with. Set the chicken in a roasting pan on its left leg. If you have a roasting rack, put chicken on that and place in roasting pan. Pour 1 cup of water into the bottom of pan.

Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. If making a 7 to 8 lb bird, it will take longer. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear.

For the vegetables: Preheat the oven to 400 degrees F. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet.  Add in the bay leaves and thyme. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.

Monday, January 2, 2012

Carmelized Onions, Roasted Mushrooms and Goat Cheese Pizza

Today, as I was cleaning out the fridge, I was inspired by some items that were going to spoil if I didn't use them. I discovered I needed to use mushrooms, an onion and some goat cheese I had.  I had frozen some pizza dough that I got from Trader Joe's.  If you haven't tried it, please do.  They have whole wheat pizza dough too.  Here is a quick pizza you can make for dinner or as an appetizer.

1 package of Trader Joe's pizza dough
1 large vadalia onion
5 oz of mushrooms
Small log of goat cheese
Garlic olive oil

Saute onions on low heat with garlic olive oil and a sprinkle of salt, and thyme, until carmelized for about 15 min.  Meanwhile, cut mushrooms in quarters, roast at 375 with garlic olive oil and little salt for about 15 minutes. Add mushrooms with their juices to the onions, scraping up the bits on the bottom of pan and turn off stove. Increase oven temperature to 400. Roll out pizza dough on a floured surface. Place dough on either a pizza stone or metal pizza pan that has medium holes on the bottom. Brush dough with some olive oil, and spread mushroom and onion mixture over the dough.  Sprinkle chunks of goat cheese over.  Add a little oregano to the top. Drizzle with oil. Place pizza stone or pan in the middle of oven and bake for 20 minutes or until the crust is golden in color.  

Seasonal Foods