Grilled BBQ Chicken Pizza with 10 Minute Pizza Crust

 

Ingredients

Crust
• 3-1/2 to 4 cups all-purpose flour
• 1 envelope Fleischmann's® Pizza Crust Yeast
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 1-1/3 cups very warm water (120 to 130°F)
• 1/3 cup olive oil
• Additional flour for rolling
• Additional oil for grilling
Toppings
• 1/2 cup barbecue sauce
• 1/4 cup chopped red onion
• 2 cups cooked, cubed chicken
• 8 strips of bacon, cooked and crumbled
• 1 to 2 cups shredded cheddar cheese
• 1/4 cup ranch dressing
• 2 tablespoons chopped fresh cilantro or chopped green onion

Instructions

1. Start charcoal fire or preheat gas grill to medium-high heat.
2. Combine 2 cups flour, yeast, sugar and salt in a large bowl.
3. Add very warm water and oil; mix until well blended. Approximately 1 minute.
4. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
5. Knead on a lightly floured surface, adding additional flour if necessary, until smooth and elastic. Approximately 5 minutes. (I use the dough hook on my mixer and it works beautifully. Just continue adding flour as necessary.)
6. Divide dough into 6-8 portions.
7. Pat or roll dough on a well-floured surface until they reach the size and thickness you desire. You want these pizzas to look rustic. I.e. not perfect.
8. Brush both sides of pizza crusts with olive oil.
9. Lift each crust carefully with hands and place on grill.
10. Cook for 3 to 4 minutes until bottom is lightly browned and top looks done.
11. Remove crust from grill and place on a cutting board or baking sheet grilled side up.
12. Spread barbecue sauce over crust. Top with onions, chicken, and bacon.
13. Evenly sprinkle cheddar cheese over toppings.
14. Repeat with remaining pizzas.
15. Carefully slide each pizza onto the grill.
16. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted.
17. Remove from oven and sprinkle with cilantro or green onions.
18. Drizzle ranch over the top of the pizzas if desired and serve immediately.

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Thanks to: http://www.momontimeout.com/2013/06/grilled-bbq-chicken-pizza-with-10-minute-pizza-crust/

Grandma's Lemon Meringue Pie

0 items                     

Prep 30 min

 

Cook 10 min

 

Ready 40 min

Ingredients Serves 1

1. 1 cup white sugar,
2. 2 tbsp all-purpose flour,
3. 3 tbsp corn starch,
4. ¹⁄₄ tsp salt,
5. 1 ¹⁄₂ cup water,
6. 2 lemon, juiced and zested
7. 2 tbsp butter,
8. 4 egg yolk, beaten
9. 9 in baked pie crust,
10. 4 egg white,
11. 6 tbsp white sugar,

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Lemon Cheesecake Morning Buns

Lemon Cheesecake Morning Buns

You know the saying, “Don’t dress for the job you have; dress for the job you want”? I like to adapt that statement for my own ridiculous purposes on occasion.

The other day it was roughly 40 degrees outside, which is basically winter-in-Antarctica weather for me (some New Englander with a snowdrift the size of a Hummer outside their door is about to beat me up). Despite being pathologically repulsed by cold weather, I was too lazy to put on a coat. I ran out in a gauzy t-shirt and jeans to pick up some dinner.
When you make a wardrobe choice like this, you can’t curl up in a ball on the sidewalk, acknowledging defeat. You have to grit your teeth and pretend your choice was appropriate for some secret reason only you are aware of. I therefore ignored my goosebumps and impending hypothermia as I walked along the sidewalk to the restaurant, swinging my arms as if enjoying a gentle summer breeze. Upon noticing a guy in a t-shirt clearly doing the exact same thing, I gave him a nod. “We’re dressing for the weather we want, not the weather we have. It’s strategic!” I yelled toward him.
He responded, “Exactly. And it’s only 40 degrees. We’re not even cold, right?”
“NOPE, not one bit.”

I also often bake for the weather I want, not the weather I have. Naomi at Bakers Royale just acknowledged she sometimes uses out-of-season produce, so I might as well make my confession, too, though I might get excommunicated from the blogosphere. I promise I do care about being green and supporting local business. But sometimes I also want raspberries. My lifestyle is admittedly imperfect.
Now that we’ve gotten that admission out of the way, I can tell you that I’m baking for spring.

When it’s cold and rainy like it has been in Charlotte lately, my already sun-sheltered apartment windows let in an even more dreary landscape than usual. The courtyard of my apartment complex, where the grass has stubbornly refused to take root, becomes a muddy landslide. My morale slides right off into the stormdrain along with the river that forms in my parking lot.
On days like this, I need some lemon. And some bright summer berries. (And a sunlamp and some vitamin D and maybe a tropical vacation, but I digress.)

Since I first made Savory Sweet Potato & Chorizo Cinnamon Rolls and Buttery Coconut & Almond Morning Buns, I’ve been looking for new ways to use my favorite overnight yeast dough. I could’ve just made buttery lemon-glazed rolls, but I decided stuffing some tangy lemon cheesecake in my morning buns was a better idea. This yeast dough is a cinch to whip up and is so forgiving — and its second proof takes place overnight in the fridge. The resulting rolls are soft, buttery, and tangy. They almost have the texture of a flaky bread pudding. And needless to say, they’re delicious. I served them with some raspberries and a tall glass of cold milk. Enjoy!

Lemon Cheesecake Morning Buns

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Recipe by: Willow Bird Baking
Yield: 24 buns
These morning buns could easily double as dessert. They are fluffy, gooey, tangy, buttery, and beyond delicious. I hope you’ll find a space for these rolls on your breakfast or brunch table. They definitely belong in the spotlight.
Roll Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees F)
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons, room temperature
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour
2 tablespoons butter, melted, for after baking
Filling Ingredients:
2 (8-ounce) packages cream cheese, softened
zest of 1 lemon (reserve a little for topping)
1/2 cup sugar
2 tablespoons lemon juice
1 egg, room temperature
1 stick salted butter (or 1 stick unsalted butter and 1/4 teaspoon salt), melted
Glaze Ingredients:
2 cups powdered sugar
1 table lemon juice
1/2 teaspoon vanilla extract
about 1/4 cup milk
extra lemon zest
Directions:
Note on proofing: This yeast dough proofs for a couple of hours after you mix it up, and then the assembled rolls proof in the fridge overnight, so allow for this when planning to make this recipe. With most cinnamon rolls recipes you could switch this and proof in the fridge overnight and then assemble and proof on the countertop, but I opted to switch that method with these because I didn’t want the cream cheese filling sitting out too long.
Note on yield: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later.
Note on freezing: To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual.
Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof in a warm, draft-free place (such as a closed, turned-off oven), for around 2 hours or until doubled in size.
After proofing the dough, lightly spray two 9 x 13-inch baking dishes with cooking spray. Cream the softened cream cheese in a medium bowl until fluffy before adding lemon zest, sugar, lemon juice, and the egg. Mix together until well combined.
Turn the dough out onto a floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the melted butter over the surface of the rolled dough and then dollop the cream cheese mixture all across the surface, spreading gently to create an even layer. Gently roll the dough up into a spiral (I find using a bench scraper to encourage the dough to roll up during this process incredibly helpful) and cut it into 2-inch rolls, placing them close together in your prepared baking dishes (at this point, you could wrap and freeze the rolls for later if you wanted).
Cover the rolls let them rise in the fridge overnight (they will have nearly doubled.) When you’re ready to bake, preheat the oven to 400 degrees F, letting the rolls rise on top of the preheating oven covered by a clean dish towel. Bake them for about 25-30 minutes or until lightly browned on top (don’t underbake or they’ll still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute. Whisk together the glaze ingredients and drizzle the glaze over the warm rolls. Sprinkle with reserved zest and serve immediately.

Cup Clips-Love this!

Get it here

Not a common favorite-I love Brussel Sprouts!

What it took for 4:
* 1 Tbs. extra-virgin olive oil
* 1 Tbs. butter
* 1 pound brussel sprouts, washed, ends trimmed and thinly sliced (then you shred them with your hands)
* 4 thin slices of prosciutto, torn into strips
* 1/2 cup cherry tomatoes
* 1 lemon
* 1 Tbs. poppy seeds
* coarse salt and pepper
Heat a large skillet over medium-high. Add the prosciutto strips and sauté until crisp, 2 minutes. Remove from skillet and chop it all up. Kind of like bacon bits! But with prosciutto.
Back in the skillet, heat the oil and butter over medium-high. Add the brussel sprouts and sauté until they start to brown and soften, 6 minutes. Add the tomatoes and lemon juice. Season with salt and pepper and sauté another 2 minutes.
Toss in the prosciutto bits and poppy seeds. Toss, toss.

Easy Orange Rolls

 

Ingredients:

• 2 tubes refrigerated biscuits (the smaller biscuits or the Grands biscuits)
• 1 cube (1/2 C.) butter or margarine
• 1 C. sugar
• Zest and juice of 1 orange

Directions:

Combine the butter or margarine, sugar, zest, and orange juice in a small saucepan and heat until sugar is dissolved and butter is melted, stirring frequently.

You may use Pillsbury Grands! biscuits with the flaky layers.

You didn’t have to have a whole biscuit if you didn’t want to.  You could just peal off as many layers as you wanted.

 But they really would work just fine with the smaller biscuits too.

Using a fork or tongs, dip each biscuit into the sauce, scooping some of the zest onto the biscuit.  Place into a well-greased bundt pan.
Pour remaining sauce over the biscuits.
Bake at 350 degrees for approximately 35 minutes.
When done, immediately turn onto a platter and serve.  I place the platter on top of the rolls, then flip the whole thing over.

Eating well during Business Travel

My business travel & eating in when the firm puts us on Per Diem and an under $200/night room rate

I welcome your advice, so please, enter your comments below. 

1. I always try to get a room with refrigerator and microwave.  Then I seek out a nearby Whole Foods because I like to eat organic as much as possible.
2. One of my great go to items is fill the little hotel fridge with Greek Yogurt, my favorite granola, apples, oranges, grapefruits when in season, Korean Green Iced tea, Almond Milk, regular Organic 2% for my coffee and bottles of water. 
3. I like the Marriott, or Hyatt Residence Inn because they have a stocked kitchen.  When I cannot get booked there I bring my own eating utensils, and a bowl. 
4. Lately, when I go to the Silicon Valley to work I stay in a hotel because traffic is brutal!  Since it is close to home I can pack up the car with some of my favorite stuff for the hotel kitchen. 
5. I like my own Peet's coffee so I bring it with me in a little container to last the week along with my Coffee Press. 
6. One other very cool thing I like to take along is my little size 4 cup Cuisinart rice cooker. 
7. Here are some of my favs that with very little ingredients

Make vegetarian or with Chicken
Ingredients:
2-3 cups Chicken or Vegetable Broth-so it covers your ingredients
1 cup Arborio Rice or any rice that you like
1 boneless skinless chicken breast or Tofu
Vegetables:
1 Carrots or Parsnip
1/2 Sweet Potato
Slice small Onion, leek or scallion
Garlic
Spinach
Spice
Salt and Pepper
Add other spices if you like and cilantro lovers here is a chance to add that in too. Or, a little fresh basil.
Push the switch to on and it will be ready in 15 minutes
Mix and match ingredients for this recipe using your imagination.  I sometimes add a small can of beans, or 1/4 cup of Quinoa, even dried peas or wild rice with my Arborio rice (any rice will do)  I just happen to like Arborio because it makes the rice in this dish similar to Risotto.  And, if you want to use meat in this or other spice just be creative.  The best part of this for me is that it is small and the food is ready fast!

This is it!  I got mine on Amazon
In 15 minutes I can have a delicious one pot meal. 
I have been on a doctor's prescribed bland diet.  So, I adapted it to the approach below.  It is good for anyone that is hungry and does not want to go out for dinner after working all day.
 

Swami's Acai Bowl

I love Acai bowls
(pronounced ah-sah-EE)

There are not many places to get them in Northern California so I often make them at home.  I had my first one in Hawaii and was hooked!

 

Two place where I get my Acai bowls are (Blue Hawaii in San Francisco and Vitality Bowl in San Ramon or the Stoneridge Mall Vitality Bowl-Just outside JCP) 

This recipe goes in layers, starting from the bottom (Acai Smoothie pack first

In the blender

2 cups Acai Smoothie pack (in the freezer section at Whole Foods) some have cane juice they also have sugarless

mix in with acai MACA (mixed in with the acai) Hemp, flax, chia seeds, aloe juice (optional)

(blend frozen blueberries, boysenberries, bananas and strawberries)

1/2 cup frozen blueberries

1/2 cup frozen boysenberries

handful of strawberries

 

Topping

2 tbsp bee pollen

1/4 cup coconut (optional)

coco nibs (optional)

granola 

1 banana

gogi berries (optional)

Swirl on some honey (optional)

A lot of Smoothie Ideas

Jamba Juice Smoothies

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANGE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

PUMPKIN SMASH
8 oz soymilk
1 scoop pumpkin mix (from can)
4 scoops frozen yogurt
2 scoops ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

WHITE GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

PINK STARBURST
6 oz. lemonade
6 oz. soymilk
1 scoop of each: pineapple, raspberry, lime, and orange sherbet
1 scoop frozen strawberries
1 scoop ice

CHOCOLATE PEANUT BUTTER MOO’D
12 oz. chocolate soy milk
1 T cocoa powder
1 heaping T peanut butter
1-2 scoops frozen banana
1 scoop frozen strawberries (optional)
2-3 scoops vanilla frozen yogurt
1 scoop ice

Chicken with Cashews

Slow Cooker Chicken with Cashews Recipe

You can prepare countless types of meals in the slow cooker, including Chinese chicken with cashews. This recipe does require a little work because you need to brown the chicken in the pan first. If you wanted you could just add the chicken raw into the slow cooker, but the sauce may not be as thick when it has finished cooking. The sauce uses delicious Chinese flavors such as soy sauce, rice wine vinegar, garlic and ginger. The process to preparing this recipe is very easy—the chicken is first coated with flour, browned in the wok or frying pan and then placed into the slow cooker with the sauce and cooked on low for 3-4 hours. This dish goes great when served over white or brown rice. Enjoy. Adapted from 365 Days of Slow Cooking.

Ingredients:
2lbs boneless skinless chicken breasts or thighs (cut into 1” chunks)
¼ cup all-purpose flour
½ teaspoon ground black pepper
1 tablespoon canola oil
¼ cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 teaspoon brown sugar
1 garlic clove (minced)
½ teaspoon grated fresh ginger
¼ teaspoon crushed red pepper flakes
½ cup cashews
½ cup green onions (sliced)

Cooking Instructions:
Step 1:  Add flour and pepper to a large sealable food storage bag or  sealable container. Shake to coat the chicken with the flour mixture. Heat canola oil in a wok or large skillet over medium-high heat. Add the chicken and brown for 2 minutes of each side. Remove from the pan and place the chicken into the slow cooker.
Step 2: In a small bowl combine soy sauce, ketchup, sugar, garlic, ginger, and red pepper flakes. Mix well. Pour the sauce over the chicken in the slow cooker.
Step 3: Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked (the internal temperature has reached 165 degrees). Once the chicken has finished cooking add cashews and stir. Serve over rice and top with sliced green onions.
(Makes 4 Servings)

Blogchef recipe

Sliders for Super Bowl Sunday

SUPER BOWL SUNDAY
SERVE THIS!
PART ONE

SLIDERS
(Use Kings Hawaiian Bread or Brioche Rolls for these sliders)

I love this recipe because it is a crowd pleaser and REALLY easy

Chicken, Ham OR Sausage and Peppers Sliders

1 onion Chopped
1 stick of butter
3 Tablespoons Dijon or sweet hot mustard
2 Teaspoons of Worcestershire sauce
3 Teaspoons of poppy seeds and simmer until onions are soft
Saute Sausage and red and or green bell peppers with the onion if using this version of the recipe.

 

Grab a package of Hawaiian sweet dinner rolls and cut the entire package in half length wise as one large piece.

Place the roll bottoms in a aluminum foil lined 13 by 9 pan. Spread the onion mixture on the entire bottom. You will want to save about 1/4 of the mixture back.

Grab some Chicken or your Sausage and Peppers mixture, and seven to eight slices of swiss cheese. Put the mixture on top of the onions and then add the slices of cheese.

Add the roll tops after the cheese.

Cover with aluminum foil and refrigerate until ready to use.

Bake on 350 degrees for 20 minutes, covered with foil.

This one is made with Ham.  Be creative and choose the filling you want to use the method works great and is supper yummy!

MEATBALL SLIDERS

2 slice(s) white or sandwich bread, torn into 1-inch pieces
1/2 cup(s) whole milk

8 ounce(s) ground beef (85 percent lean) 

8 ounce(s) ground pork

4 ounce(s) ground veal

1 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, divided

3 tablespoon(s) coarsely chopped fresh flat-leaf parsley

1 clove(s) garlic, minced

1 large egg

Coarse salt

marinara sauce

24 brioche rolls, split

1 1/2 cup(s) (5 ounces) coarsely grated mozzarella cheese

1/2 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, for sliders

Small basil leaves

Directions

1. Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
2. Roll mixture into 24 one-ounce balls (each about the size of a golf ball).
3. Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
4. Make the sandwiches: Preheat oven to 400 degrees F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.

This one is super simple.  And definitely grill-friendly.  A simple olive oil marinade (I went with the basics here, but you can adjust the seasoning of the marinade to your liking.)  I added a smoked paprika because this seems to give the mushrooms a little bit more of that “meaty” flavor, but you could any spice combination that you want.  As far as toppings go, I modeled the burgers after one of those big fast food chains:  a little chopped onion/dill pickle relish, yellow mustard, and a nice generous helping of ooey-gooey-melty American cheese. But, the possibilities here are endless. Served between a pretzel roll, these won’t last long.
Hope you all have a great Labor Day Weekend!

 

 Portobello Sliders

 

Ingredients
8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container.  They will cook down a bit, so pick a size that you prefer.), cleaned and gills removed
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Pretzel rolls, lightly toasted

For the toppings:  cheese, mustard, chopped dill pickles, onions (your choice!)

Instructions
1. In a small bowl, whisk together the olive oil, salt, pepper, and smoked paprika until combined.
2. Place the mushroom caps on a rimmed baking sheet.
3. Using a silicone brush, gently and generously brush the marinade onto the tops of the mushrooms, turn them over, and brush the undersides of the mushrooms.  Let sit at room temperature for about 10-15 minutes.
4. Meanwhile, preheat your grill or grill pan.
5. Place the mushrooms, gill side up, on the grill or grill pan and cook until softened, about 3-4 minutes.
6. Flip the mushrooms over, gill side down, and cook for another 1-2 minutes.
7. If using cheese, add the cheese to the tops of the mushrooms at this point, and continue cooking for another 1-2 minutes, until the mushrooms are cooked through and the cheese is melted.
8. Assemble the burgers as desired.  Makes 6-8 sliders

Caramel Stuffed Apple Cider Cookies

These look so good!  Had to share it right away!!

Caramel Stuffed Apple Cider Cookies

Ingredients

1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz) -sometimes hard to find after Halloween, though almost always at Rite-aid or Target.

Directions
Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment or a Silplat!)

• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time. Add vanilla and mix well.
• Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
• When you are ready to bake, unwrap your caramels. 
• Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
• Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
• Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
• Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Julia Child's Eggplant Pizzas-Yum

Julia Child's Eggplant Pizzas
(Tranches d'aubergine á l'italienne)

(Makes 3-4 servings or 6-8 appetizer servings, recipe adapted from one found in From Julia Child's Kitchen.)

Ingredients:
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)

Instructions:
Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot, with red pepper flakes to sprinkle on pizza if desired.

 

 

Chocolate Cake from the 50's

SO MOIST 
Chocolate Cake from the 50's

Ingredients:
2
2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1-1/4 tsp. baking soda

1/4 tsp. baking powder   

 3 eggs

1-2/3 cups sugar

1 tsp. vanilla extract

1 cup Hellmann's® or Best Foods® Real Mayonnaise

1-1/3 cups water

Optional: add 1 cup chocolate chips to the batter

 

Instructions:
1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar. *Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean. Enjoy with an ice cold glass of milk!

My Top Secret Diet Weapon

Top Secret Diet Weapon

 

This ultra-healthy

Green Monster Spinach Smoothie

tastes so good and fills you up!

 

Ingredients

(serves 1)

• 1 frozen sliced banana (put several cut up in the freezer in little sandwich bags)
• 1 Tablespoon peanut or almond butter
• 1/2 cup 0% Vanilla Chobani Greek yogurt
• 1 cup Unsweetened Vanilla Almond Breeze it is good and low cal
• 4 cups baby spinach (or more, or less)
• Optional: add Agave (low glycemic and really good), Truvia or Stevia drops for a little more sweetness if using unsweetened yogurt
• Optional Super Food extras: MACA power, Hemp, Flax, Chia seeds, Acai and or blueberries.  Tip-Whole Foods sells the big organic spinach and all the super foods

 

 

 

First add the liquid then sliced frozen banana, and 1 Tablespoon peanut  or almond butter in blender.

Combine all ingredients in a blender and blend until smooth.

Tip: PEEL and SLICE your bananas before you freeze them, or you’ll be sorry because it will make it really hard to grind them!  In a Vitamix this goes really fast other blenders may take a couple of minutes to smooth the spinach.  Add the spinach in a hand-full at a time, blend then add another.

 

 

• Nutritional stats: 350 calories, 10g fiber, 21g protein