I’m still on my mini pizza kick. What better little obsession is there to have, really? I guess there’s always fitness. And diligent flossing. Or never skipping a healthy breakfast. All good and useful routines to develop and embrace, and each one is less expensive than the hardcore proclivities like designer shoe shopping, fancy French truffles or Beluga caviar. Pizza and fitness. They go hand in hand.
Flatbread pizza recipes have consumed me lately and as a consequence, I’ve consumed a lot of flatbread pizzas. I recently discovered lavash (I mean, I didn’t personally discover it. I found out about it is what I should’ve said) and I’ve been using it like crazy when it comes to entertaining and/or feeding friends. I’ve made about five different versions of these nifty little pizzas in the past few weeks and they’ve all gone over so well, I thought I’d share one of my favorites with you today.
I got this idea from a friend who doesn’t really like to cook, so there’s not really a precise recipe here today — more like just a short list of good quality ingredients you gather up and layer together then roll tightly and bake and magically, this melty and delicious loaf of yumminess will appear in your oven 25 minutes later. Not bad for a weeknight, eh? Not bad for a homemade dinner compiled from a visit to Sendik’s deli. And not a bad idea at all to serve one or two of these babies while you’re watching the Super Bowl on Sunday night.
I saw this recipe in Oprah Magazine last spring when I was killing time in the waiting room at the orthodontist’s office. Because I am a firm believer in leaving reading material intact for the next lady-in-waiting, I did not swipe the magazine or tear out the article and instead made a note in my phone to look it up again at a later date. Anyway, it’s taken me approximately seven months to try the recipe, but I promise you, it is a life-changing risotto making technique. I don’t think I’ll ever go back to the old ‘stand and stir.’ The prep work here is minimal, the variations are endless (check it out; they offer four great versions) and you won’t have to babysit your pan, which will give you more time to shop online or update your Facebook status. : )
Two days ago I had the Fiddle Faddle bug; today it’s hot ham sandwiches. No, I’m not kidding. I saw something on Pinterest recently where someone made baked ham sandwiches on Hawaiian rolls for a football party and ever since then I can’t stop thinking about baking a ham sandwich. Except I don’t care for Hawaiian rolls, and [...]
So I thought it was funny (not funny like haha) that the second news story on The Today Show this morning – second, of course, to the opening piece on the referee debacle from Monday’s Packer / Seahawk game – was that we are about to be faced with a global bacon shortage. Brace yourself. This summer’s drought is going to have an impact. So bacon lovers, carbonara is a great way to get your fill.
This is one of my go-to recipes and I always, ALWAYS, have all of the ingredients on hand. There was a period last spring where I probably made carbonara every ten days or so. The punks call it ‘eggs and bacon pasta.’ Everyone here loves it, and we fight over the leftovers. It’s rich, easy and filling. Although it’s rather rustic, I would absolutely serve it to company. But don’t even go here if you’re on a diet, because I guarantee you won’t be able to stop eating it, and I don’t want anyone’s carbonara-induced muffin top on my conscience. This dish is an exercise in self control. Enjoy! : )
June is Dairy Month, making it a perfect time to celebrate dairy farmers’ commitment to healthy people, healthy communities and a healthy planet! June Dairy Month, an annual tradition developed to celebrate the dairy industry and its many contributions to our society, originated in 1937. It was established to help stabilize dairy demand during periods of peak production, particularly spring, as cows head out to pasture.
Suppose your inner Martha is considering hosting a cookout this coming weekend. You’re feeling pretty good; your patio pots are planted colorfully and the lawn is greening up. The guest list is coming together in your head and it’s growing by the minute because you’re a sweetheart of a gal and it pains you deeply to leave anyone out. The forecast looks amazing. A perfect party playlist is synced up in your head, it just needs to make its way to your portable electronic device. But even though you are channeling Martha, the menu has you stumped.
Can I just keep it real for a moment and tell you that when it came to making this chicken recipe, I was the big jerk last night. First of all, grilling is not my forte. I can handle your basic burger, flank steak, and even fish … but when it comes to chicken, I’m usually an epic failure, as was the case last night. Second of all, though I fully recognize that I’m a terrible chicken griller, that didn’t stop me from chatting on the phone, updating my Facebook status and correcting math homework when all the while, dinner was morphing into a carncinogenic nightmare out on the patio.
A question posed on Sendik’s Facebook page this morning was “My favorite spring-time food is _____.” As I write this there are 12 responses; seven out of 12 respondees filled in their blanks with asparagus. My answer was “anything with grill marks.” If you like to get your grill on, here’s a great recipe for dressed up grilled sirloin, asparagus on the side.
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