Hey everybody I just wanted to update you on a few improvements to the blog. I found out that the comments section wasn't working and it has now been fixed!!!! I'm looking forward to getting all of the comments I've been missing out on. Secondly, a cbox has been added. So drop me a line sometime. And finally the page has been simplified. Hope you enjoy it!!!
Friday, July 24, 2009
Learn how to make awesome home made pizza! I have a great pizza dough recipe for you, so watch the video and learn how to make it. Feel free to use any combination of toppings for your pizza, I just happened to use chicken, mushrooms, sundried tomatoes, and fresh mozzarella cheese.
A great dessert for the summer time; homemade ice cream sandwiches. I made mine with pre made chocolate chip cookies that I baked right in my oven, and once baked, I just sandwiched some store bought butter pecan ice cream between them. These were definitely a yummy treat.
Saturday, July 18, 2009
Wednesday, July 15, 2009
Some of my readers have requested a low carb low fat version of mac and cheese. Here's the South Beach Diet alternative for a lighter version of mac and cheese. Feel free to substitute with any low fat cheeses you like.
1 Tbsp trans-fat-free margarine
1 Tbsp whole wheat flour (feel free to skip, it gives the dish too much of a "wheaty" taste, and you can easily thicken the sauce w/o the need of a rou)
1 1/4 C fat-free half-and-half
1 C shredded reduced-fat sharp cheddar cheese
1/4 tsp salt
1/8 tsp freshly ground black pepper
Heat oven to 400 degrees Bring saucepan of salted water to boil. Cook pasta about 6 mins. Drain & rinse under cold water 30 secs. While pasta cooks, melt margarine in wide, straight-sided skillet over med heat. Add flour, reduce heat to low, & whisk continuously til flour is incorporated & cooked, abt 2 mins. Add half-&-half, bring to a simmer, & cook, whisking frequently, til blended & thickened, 3 to 5 minutes. Add cheese, salt, and pepper; stir until blended. Add pasta and stir until coated and warmed, 1 minute. Transfer to an 8x8 baking dish and bake for 10 minutes. Serve hot.
Sunday, July 12, 2009
- Butter, for greasing dish
- 12 ounces wide egg noodles
- 2 cups heavy cream
- 2 1/2 cups whole milk
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 2 cups (packed) grated Fontina
- 3/4 cup (packed) finely grated Parmesan
- 3/4 cup (packed) grated mozzarella
- 4 ounces cooked ham, diced, optional
- 2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.