Thursday, October 27, 2011


The original recipe is from  the book "My Nepenthe" but I tweaked it a bit to make it super healthy with lots of protein.


1 c. White Flour
1/2 c. Wheat Flour
1/2 c. Almond flour
4 TBSP. Wheat germ, oatmeal or quinoa flour (or if you want a TBSP of each)
2 TBSP Flaxseed (ground)
2 tsp. baking powder
1 tsp baking soda
Pinch of salt (table salt for iodine)
1 tsp honey or molasses
1 tsp vanilla
2 eggs
4 TBSP coconut oil, canola or safflower oil
2 c. Buttermilk (if you don't have butter milk on hand you can make it yourself by adding 1/2 tsp applecider vinegar to milk and let stand for a minute)
4 TBSP sour cream, yogurt, ricotta cheese, pumpkin puree or bananas (I use whatever one I have on hand and use the pumpkin during the holiday season).

In a large mixing bowl add dry ingredients, then add wet. Blend. I dump it all in my KitchenAid mixer and turn it on. The batter should be slightly thick and lumpy. Heat a griddle, I use Pam to keep the griddle non-stick. Pour a few at a time. When air bubbles appear flip hotcake and let cook for a another minute or two. Flip on your plate and add whatever you would like to top it with, butter, syrup, berries, nuts, peanut butter...the sky's the limit. Jett tells me every morning..."Mom, you make pancakes way better than IHOP." What more could a mom wish for ;)

*Trick...never quite let the batter run out keep adding to it. The other little trick I have is I put in a pourable container. It makes it super easy to pour out a few pancakes every morning for breakfast. I usually add to batter on Sundays and have batter all week long...seriously, it take me 5 min to make the hotcakes in the morning...just as quick as pouring cereal and milk.

Tuesday, October 19, 2010


Last week I was browsing around Tracy Porter's blog (no secret that I totally admire her and her work) she had this amazing recipe for Blue Cheesecakes...I had a girls dinner party to attend and decided to make these darling, yummy little gems for our gathering! Huge hit!! They are sweet and savory. They are super easy to make! A few notes from my experince making them....I got a square "muffin" tin from Kohl's. It's non stick! Very important. Tracy reccomends using a petite cheesecake pan and I agree...I could not find one in time, but now I'm on the hunt for one. If you have a Trader Joe's I used their Triple Ginger Snaps---divine! However, they add a little extra if you want less sweet use regular snaps or make you own! I also used 2/3c blue cheese and 2/3c gorgonzola (the mixture cut back a little on the pungency of the blue cheese but if you LOVE blue then use all blue cheese) Go ahead---knock'em dead with little delicacies!

Here is the link to her helped to watch it...



3 ounces gingersnap cookies (should equal 3/4 C. of crumbs)

2/3 C. yellow raisins

1/2 C. pecans

3 Tbsp. butter (melted) + 1 Tbsp. to butter muffin cups


3 ounces blue cheese (crumble by hand)

1-1/2 Tbsp. shallots, finely minced

1-1/2 tsp. balsamic vinegar

12 ounces cream cheese (room temp)

2 eggs

salt and pepper to taste

1/2 tsp. rosemary, finely chopped

3 Tbsp. honey

1/4 C. sour cream

Preheat oven to 325F degrees. Lightly butter each cup of 12 cup mini muffin tin. If your mini muffin pan does NOT have removable bottoms, I would recommend using paper cups in each cup.

Put all gingersnap crust ingredients (except butter) into food processor. Chop until thoroughly mixed and resembles a pasty crumb mixture. Once finely chopped, add in butter and whirl gingersnap crust again until combined. Divide gingersnap crumb mixture equally amongst all mini muffin cups. Press down firmly and bake at 325F for 8 minutes. Reset oven to 300F when the crust is done.

Beat all blue cheesecake ingredients (except eggs) together in mixer. Once all blue cheesecake ingredients are thoroughly combined, add eggs and continue to mix until well blended. Divide the filling amongst the 12 cups; fill about 3/4 full.

Bake for 30 minutes or until mostly set. Look for the cheesecake to have nicely browned edges. They will look puffed up and luscious. Remove cheesecakes from oven and cool for 30 minutes while still in the muffin pan. These are impossibly decadent with a good glass of white wine and a simple, elegant side salad.

Tuesday, September 14, 2010

Macaroni and Cheeses

I love Fall...have I mentioned that? One of my favorite Fall dinners is Macaroni and Cheese, and no, I did not make a typo when I called this recipe "Macaroni and Cheeses." I love blending several different kinds of cheeses in the cheese sauce. Homemade mac 'n cheese is one of the easiest pasta dishes and such a crowd pleaser. Even Jettson loves it! Jett won't eat boxed mac 'n cheese but he will eat his mama's!


Any kind of pasta...macaroni, cavatappi, shells (that's what I used--cuz it's what I had on hand). Make according to package directions.

3 tablespoons butter

3 tablespoons flour

2 cups of milk (you can use any kind...whole, 1%, 2% or 1/2 and 1/2...whatever you have on hand)

1/4 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

1/4 tsp thyme (optional---I love thyme in my cheese sauce)

1 cup shredded Monterey Jack

1 cup shredded Mozzarella (or you could use an Italian cheese blend that you get at the grocery store---the goal is to use what you have on hand)

1 cup shredded cheddar (you can use sharp cheddar if you wish)

4-8 slices American cheese (this is the secret to the creamiest, yummiest mac 'n cheese sauce---don't leave this cheese can substitute all the other cheeses but this one)

Heat oven to 350.

Coat a 3 quart broiler and oven safe dish with nonstick spray and set aside.

Cook pasta according to package directions.

Meanwhile, in a medium sauce pan melt butter over medium heat, stir in flour whisk till smooth (you want to cook the flour for a bit) then start pouring in milk, whisking all the while, reduce heat a bit and start adding cheeses, one cup at a time till melted. Once all cheeses are added and melted add salt, pepper, nutmeg and thyme...taste and adjust. Set aside.

Your pasta should be done by down---drain, rinse & add back to pasta pot and combine cheese sauce. Stir together. Pour pasta mixture in baking dish. At this point you can add a topping if you like---I used a combo of bread crumbs, butter and cheese and crumbled it on top. Bake for 20 minutes. At the last 3 minutes broil the top till lightly browned.

Serve with a veggie or salad!

Cook Pasta

Make cheese(s) sauce

Pour into baking dish

Bake and viola! Macaroni and Cheeses!! Yummy.

Happy Cooking. xoc

Wednesday, July 14, 2010

Grilled Veggie Pizza

This the Grilled Veggie Pizza I made. I loosely used the recipe from Cooking Light Magazine.
The Easiest Homemade Pizza Dough Recipe EVER! This is not from Cooking Light magazine this one comes from, however it's posted right here and with my tweakings.


3 cups flour (you can use white flour or you can use 1/2 white 1/2 wheat, that's what I usually do)

1 1/4 cups warm water

1 tablespoon olive oil

1 teaspoon fast rising yeast

1/2 teaspoon sugar

1/2 teaspoon salt

1. Throw all ingredients into a bowl and mix together with a mixer that has dough hooks or by hand.

2. The dough will be fairly sticky but don't add any more flour.

3. Scrape it into an oiled bowl, cover with a cloth and leave to rise for 30 minutes or until doubled in size. I let my dough rise in a warm area of my kitchen. While it's rising, this is when I usually have to take kids to Karate or someother activity, so it's the perfect amount of time to let the dough sit.

4. When dough is finished rising, pre-heat oven to 400 F degrees or turn your grill on high.

5. Turn onto a floured surface and work in a bit more flour until the dough loses its stickiness -- you shouldn't need too much -- then roll out to desired size, keeping the dough about 1/2 inch thick.

6. Leave to rise for about 10 minutes, before topping with your favourite ingredients. (I did not do this part...but if you feel the need to do this you can ;)

7. Put on a baking sheet sprinkled with flour or cornmeal (I highly reccomend not to skip this's what keeps your pizza from sticking to the pizza pan or grill) and bake for 10-15 minutes in a very hot oven until lightly browned. Our standard is 230-240 C in a fan oven for 10 minutes on a top shelf.

BTW: This is the perfect way to make pizza in the summer that way your house stays nice and cool ;) The idea is to use what you have on hand so that you don't have to go out and buy special's stuff you should already have on hand or using from Sundays dinner.


Pam Grill Spray


Leftover grilled veggies...any kind, peppers, mushrooms, squash, onions, tomatoes, etc.

2/3 cup Pizza Sauce (make your own, marinara sauce or spaghetti sauce)

1/4 teaspoon freshly ground black pepper

1 cup (4 ounces) shredded fontina cheese or a mix of cheeses...mozzarella, chedder, jack etc.

1/4 cup basil leaves (optional)

2 teaspoons fresh thyme leaves (optional)


1. Prepare grill to high.

2. Prepare your pizza dough as in the above easy pizza dough recipe. Roll it out in any fashion you choose.

3. Grab a cookie sheet spray it with non stick Pam or what have you and then sprinkle the sheet with cornmeal...

4. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Place the cornmeal side down back on your cookie sheet and then... 

*WATCH IT CAREFULLY so it's not burning...also you will need two spatuals if you do not have a pizza paddle to turn it over.

5. Spread pizza sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper (optinal). Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces; sprinkle with basil or thyme (optional). Also at this point I turned my grill down to med so that I would not burn the bottom of my pizza.

Viola! I know it sounds like a lot of steps but I promise once you try it you will see how easy it really is...and the next time you do will be that much more easy.

There are so many can do just cheese, add meats, etc. This weekend I'm going to do mini's for appetizers for a party. I will post pics later and show how those came out. Just thought I would share can't wait to hear if someone tries it and how it turns out. xoC

Tuesday, July 13, 2010

Bacon done the Easy Way!

A couple years back my Aunt Arlene showed me the easiest way in the world to cook bacon. We don't eat bacon very often. However, when we do have it, I make such a huge mess cooking it, and I absolutely detest cooking it! It's greasy and splashes and spits out oily grease everywhere. Yuck! My aunt cooks her's in the oven! & best of all it's not messy! It does'nt even get my oven messy!

Here's what ya do....

*Preheat oven to 400 degrees;
*Line a cookie sheet with foil;
*You can use a little pam on the foil to keep the bacon from sticking. However, I find I don't really need to do this  step.
*Line your bacon strips on your cookie sheet;
*Cook for about 10-15 min or until the doneness you perfer.

Out comes perfect, crisp, yummy bacon! 


Thursday, July 8, 2010


Quite a few postings ago I posted a recipe for roasted veggies...& then you could turn them into a pizza. can do the same thing with your leftover grilled meat and veggies. The above went from

To this....super easy....

You can make your own pizza dough, which is super easy or you can buy premade dough from Trader Joe's for $1.29!! Just follow the back of the directions on the dough...roll it out...use a can of marinara sauce, or speghetti sauce, or you can make your own pizza sauce with a can of tomato paste, olive oil, a little salt, a pinch of brown sugar, brush it on your pizza dough. I did half just cheese (for the boys) I chopped up the chicken, peppers and zucchini---placed them on the dough then sprinkled it with cheese. Cooked in a preheated 425F oven for 20 min! Voila! Homemade pizza in less that 30 minutes!!!

Berry Clafoutis

This is a wonderful light summertime dessert...perfect to showcase summer berries. You can make this while your guests are chatting and digesting their meal.

Serves 6-8

1/2 C all purpose flour (I experimented with cake flour...I do not was ok... but I think it made it more dense instead of light)
1/4 tsp salt
2 large eggs
4 TBSP white sugar
1 C whole milk
1/2 tsp vanilla
1 TBSP unsalted butter
12 oz or 1 1/2 C raspberries, olallieberries, blackberries (which are almost in season) sliced strawberries or blueberries
1 TBSP confectioners sugar

Preheat oven to 425F.

In mixing bowl combine flour, salt, eggs, 2 TBSP sugar, milk, and vanilla. Mix for about a minute or until batter is smooth. Set aside.

In a 9" heavy cast iron skillet melt butter over medium heat, coating bottom and both sides of pan. Add berries and cook for about 2-3 minutes. Sprinkle with remaining sugar. Cook for another 1-2 minutes or until sugar is melted and syrupy.

Pour batter over berry mixture and bake for about 20 minutes or until clafoutis is golden brown.

Important: Keep oven door closed the entire time, or the clafoutis will collapse.

Sprinkle a light dusting of confectioners sugar over top...slice and serve with whip cream or vanilla ice cream!