Private by James Patterson and Maxine Paetro

I recently finished listening to Private by James Patterson and Maxine Paetro on audio CD. The novel revolves around Jack Morgan, a former marine helicopter pilot who runs the world renowned investigation company, Private. Private is the investigative firm to the stars because of their discretion, ability to keep dark secrets, their advanced forensic labs, and the amazing, hard working staff.


This book is alive with new plots at every turn. There are three main stories going on throughout the novel. Jack’s uncle is seeking information about a possible fix going on in the NFL. A friend of Jack’s is brutally murdered and his best friend is the only suspect in the case. Finally, there are the schoolgirl slayings. High school aged girls are turning up dead at a rapid pace with no clues in sight.

While Jack and his Private team work diligently to solve all three of these cases, there is plenty of personal strife in his life as well. His twin brother has a huge gambling debt that the mob is looking for him to pay, he gets a daily death threat, a memory from the past that wants to break through is always on the edge of his mind, and his love life is a mess.

The book is action packed with twists and turns in each of the cases as well as Jack’s personal life. Toward the end of the book the cases start coming together and even start overlapping. The explosive conclusions of all the cases kept me on the edge of my seat. Some of the events were easy to spot coming while some came crashing out of nowhere. In any case, there were enough clues throughout the book to keep me guessing, but also enough so that I was able to figure a few things out on my own.

There were times when I was so into what I was listening to that I would sit in the driveway for 5-10 additional minutes just so I could finish a chapter before going into my house. I am excited that there is talk of this being a new series in the works. The characters are strong willed, loyal people, but they all have their faults which make them realistic. I can’t wait for the second book in the series!

I give this book 4 ½ stars out of 5.

Loaded Baked Potato Dip

   I found this dip while searching the web for something different from what I normally make.  This dip was a HUGE hit at our latest party.  It is creamy and tastes faintly of potatoes.  Plus it has bacon and cheese on top of it.  I served it with crispy waffle fries and it tasted just like a loaded potato skin.  Our guests gobbled it up and it's a great dip for kids too.

Loaded Baked Potato Dip (adapted from MyRecipes)

5 slices bacon, cooked and crumbled
1 1/2 c. lowfat sour cream
1 c. cream cheese
1/2 c. instant potato flakes
2 c. cheddar cheese
1/3 c. sliced fresh chives
2 t. hot sauce
1 t. black pepper
1 large bag waffle fries

1.  Stir together sour cream, cream cheese, and potato flakes.  Mix in half the bacon, half the cheese, and half the chives.  Add in the hot sauce and black pepper and mix until everything is well combined.

2.  Pour dip into a 8x8 baking pan.  Top with remaining cheese.  Refrigerate for up to one day.

3.  Twenty minutes before serving preheat the oven to 375 degrees.  Place dip in the oven for 15 minutes.  Remove and top with bacon and chives.  Serve with crispy waffle fries.

This post linked to:

Frugal Food Thursdays, Cooking Thursday

Recipe Swap Thursday, Fat Camp Friday

Friday Potluck, Not Baaad Sundays

King Cake for Mardi Gras

  I almost forgot about Mardi Gras this year.  It totally slipped my mind as I prepared to start the Maryland School Assessments this week with my students.  I saw a post about King Cake this weekend and as I am newly a King this year, I thought it would be neat to make this treat for Mardi Gras.

  I didn't know much about the King Cake, so I looked up some information on it.  The concept of the King Cake is to make a cinnamon raisin roll cake with a hidden plastic baby inside of it.  The person who gets the piece with the baby wins a prize.  The cake is usually decorated with a sweet icing and colored sugar in the colors of Mardi Gras.

 This cake smelled wonderful as it was rising.  The spices really scented the air.  The filling was sweet and sticky almost like the filling in a cinnamon roll.  The cake didn't rise as much as I would have liked, but it still came out golden brown looked great.  The dough was slightly sweet but the filling is the star of the show.  It's sweet and spicy with hints of bourbon-perfect for Mardi Gras!  The cake is finished off with a light sugar icing and sprinkled with green, purple, and yellow colored sugars. 

King Cake (adapted from Homemade by Holman)

Dough:
1/2 c. low fat milk
3 T. butter
1 package dry active yeast

1/3 c. warm water (110 degrees)

1/4 c. sugar
1 egg
1 t. salt
1/2 t. nutmeg

1/2 t. cinnamon

2 3/4c. flour

Filling:
2/3 c. brown sugar
2 t. cinnamon
1/3 c. flour
1/4 c. raisins and dried cranberries mixed
2 T. bourbon
1/4c. melted butter

Icing:
1 c. powdered sugar
1 T. low fat milk
1 T.lemon juice

Yellow, green, and purple decorating sugars

1.  Bring the milk just to a boil in a small saucepan.  Remove from heat and add in the butter.  Mix until butter is melted then set aside to cool.

2.  In a large mixing bowl combine warm water, 1 T. sugar, and yeast.  Let sit for 10 minutes or until creamy and starting to bubble.

3. Add the room temperature milk mixture to the yeast mixture.  Whisk in the egg.  Mix in the remaining sugar, salt, nutmeg, and cinnamon.  Slowly beat in the flour until the dough comes together in a ball.  Turn onto a floured surface and knead for 6-8 minutes,until smooth.

4.  Lightly oil a large bowl and place the dough in it.  Turn over to coat with oil.  Cover with a clean dish cloth and let sit in a warm spot for 2 hours or until dough has doubled.

5.  Place the raisin/cranberry mixture into a small bowl and cover with bourbon.  Let sit until ready to make the filling.

6.  To make the filling combine the brown sugar, cinnamon, and flour.  Dump any bourbon not absorbed by the raisin mixture then add the raisin mixture to the brown sugar.  Pour melted butter over top and mix until crumbly.

7. Punch dough down and turn out onto a lightly floured surface.  Roll into a 10 x 16 rectangle.  Sprinkle evenly with the filling.  Start from the long end and roll up like a jellyroll. Bring the ends together and pinch closed, forming an oval.  Place on a greased cookie sheet. 

8. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals.  Let the dough rise again for 1 hour or until the dough doubles in size.

9. Preheat the oven to 375 degrees.  Bake the dough for 30 minutes.  Frost with the powdered sugar icing while still warm.  Sprinkle with the colored sugar and serve.

This post linked to:

Made from Scratch Tuesdays, Tuesdays at the Table

Tuesday Night Supper Club, Dr. Laura's Tasty Tuesdays

What's Cooking Wednesday, Real Food Wednesday

What's on Your Plate?, Sweets for a Saturday

Chicken Stuffed with Spinach, Feta, and Pine Nuts

  I'm always looking for new chicken recipes.  I recently came across one stuffed with spinach, feta, and pine nuts that called my name.  All of my favorites stuffed inside of a chicken breast.  The flavors in this chicken dish meld wonderfully together.  I had some of the filling leftover so I decided to crumble it over top of the chicken which made it even better.  The lemon juice put just enough citrus into this dish to tie it all together.  I served it over couscous which was a great addition to the chicken.

Chicken Stuffed with Spinach, Feta, and Pine Nuts (adapted from Cooking Light )

2 T. olive oil, divided
5 oz. spinach, chopped
3 garlic cloves, minced
1 t. fresh lemon juice
1/2 c. crumbled feta
2 T. pine nuts, toasted
2 T. fresh lemon juice
4 boneless chicken breasts
1 t. salt
1 t. black pepper
2 T. white wine


1.  Preheat oven to 350 degrees. 

2.  Heat olive oil in a large skillet over medium heat.  Add spinach, garlic, and 1 t. lemon juice.  Saute 4-5 minutes or until spinach wilts.  Remove spinach mixture and place in a bowl.   Mix the feta, pine nuts, and 1 T. lemon juice with the spinach mixture. 

3.  Cut a horizontal slit in the chicken breast, going about 3/4 of the way through.  Stuff the slit with the spinach mixture.  Sprinkle chicken breasts with salt and pepper.

4.  Heat the other 1 T. olive oil in the skillet over medium heat.  Add in the chicken breasts and cook for 3-4 minutes on each side.  Remove and place in a baking dish.

5.  Pour remaining lemon juice and white wine over top of chicken breasts, along with any additional spinach mixture.  Bake for 25-30 minutes or until chicken is cooked all the way through.

This post linked to:

Seasonal Sundays, Mommy's kitchen

Not Baaad Sunday

Korean Style Short Ribs

  I recently saw a picture of Korean Short Ribs on a blog I follow.  They looked incredible.  I've never had short ribs before but the recipe sounded simple and delicious.  I went to the market and had to ask for help in the meat department finding the short ribs.  The recipe called for 5 pounds of them, but all my market had left were 2 1/2 pounds, so I took them.

  One thing I loved about this recipe was that it went in the crock-pot and I could leave it while I went to work.  I got a text in the middle of the day from my husband telling me how good the short ribs smelled.  When I walked in the house that night it was all I could do not to run to the crock-pot and have my dinner.

  The short ribs were so tender.  They were easily cut with a fork and well with brown rice.  The sauce had a fant Bar-B-Que and Asian flare it.  It was really good.  My husband immediately told me to keep this recipe as we'd have it again soon.  I had two cups of the sauce leftover so I froze it to later use with tofu stir fry.  Overall this was a great dish that we'll be having again soon!

Korean Style Short Ribs (adapted from Joelen's Culinary Adventures)

1 c. soy sauce

1 c. pakced light brown sugar

4 T. seasame oil
3 T. red wine vinegar
2 T. fresh ginger, minced
6 cloves garlic, minced
1/2 c. water
1 t. red pepper
1 t. ginger
1 t. black pepper
2 1/2 pounds beef short ribs (I went with boneless)
2 green onions, sliced

1.  Mix the soy sauce, brown sugar, seasame oil, vinegar, fresh ginger, garlic, and water in the crockpot, stirring until the brown sugar is well incorporated.  Sprinkle in the red pepper, ginger, and black pepper.  Mix well.

2.  Place the ribs in the crock-pot and spoon sauce over top of ribs.  Cover and cook on low for 8 hours.

3.  Remove ribs from crock and serve over rice.  Top with green onions.

This post is linked to:

It's A Keeper, Frugal Food Thursdays

Recipe Swap Thursdays, Fat Camp Friday

Friday Potluck

Roasted Cauliflower with Herbs and Parmesan Cheese

Cauliflower-I can take it or leave. It’s not my favorite vegetable, but it’s not my least favorite either. I’ll eat it raw if I can dip it into something or eat it cooked if it’s in something. But, the way I cook it that I actually enjoy it is when it’s roasted in the oven with fresh herbs and Parmesan cheese. The herbs and cheese totally transform the cauliflower into something that tastes good and isn’t too bad for me either.


The cauliflower gets a nice crispy brown on the edges but is soft in the middle. It’s topped with parsley, thyme, and garlic. Then drizzled with tangy lemon juice and topped with a bite of Parmesan. Not only do I enjoy my cauliflower this way my husband and several of my young cousins will eat it this way as well. It’s an easy dish to make that turns a “just ok” vegetable into an “I could eat the entire pan myself” vegetable.



Roasted Cauliflower with herbs and Parmesan Cheese (adapted from Cooking Light  )

1 head of cauliflower, cut into florets
1 T. extra virgin olive oil
1 T. fresh chopped parsley
1 T. dried thyme
3 garlic cloves, minced
¼ c. Parmesan cheese
1 T. fresh squeezed lemon juice
½ t. salt
½ t. black pepper

1. Preheat the oven to 450 degrees.

2. Place the cauliflower on a jellyroll pan. Drizzle with olive oil. Toss well to coat. Bake for 20 minutes turning once in the middle of cooking. Pull out of the oven and sprinkle with parsley, thyme, and garlic. Bake an additional 5 minutes.

3. Combine the cauliflower, cheese, lemon juice, salt, and pepper in a large bowl stirring well to coat. Serve hot.

This post linked to:

Tuesdays at the Table, Dr. Laura's Tasty Tuesdays

Tuesday Night Supper Club, What's Cooking Wednesday

What's on Your Plate?  Real Food Wednesdays

White Chocolate Panna Cotta with Mint-Strawberry Gelee and Florentine Cookies: Daring Baker's Challenge

    The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.  Surprisingly I've never made either the panna cotta or the florentine cookies so I was excited to try them.

    I decided to make a white chocolate panna cotta as I like the white color but wanted to add some additional flavor with the chocolate.  The end result was a creamy, pudding like dessert.  It was pretty tasty.  I added my own version of mint-strawberry gelee to give it a tangy, fruit flavor as well.  The combination was fantastic and I'll definitely be making it again.

    The florentines were easy to make and really delicious.  They are crisp and buttery and I loved the addition of chocolate to the cookies.  I went with a trio of florentines, each with their own chocolate; white, milk, and dark.  A strawberry garnish on the plates tied these desserts together nicely.  I was pleasantly surprised with the results of both.


A Trio of Chocolate Florentine Cookies (recipe adapted from Nestle)

2/3 c. butter
2 c. quick oats
1/2 c. sugar
2/3 c. flour
1/4 c. dark corn syrup
1/4 c. lowfat milk

1 t. vanilla

1/2 t. salt

1/4 c. milk chocolate

1/4 c. white chocolate
1/4 c. dark chocolate

1.  Preheat the oven to 375 degrees.  Cover the baking sheets with parchment paper.

2.  Melt the butter in a pan over medium heat.  After melted remove from heat.  Stir in oats, sugar, flour, corn syrup, milk, vanilla, and salt.  Stir until well combined. 

3.  Drop by heaping teaspoon onto the prepared baking sheet, about 2 inches apart.  Flatten each cookie with the back of a spoon.

4.  Bake for 9-12 minutes or until the cookies are golden brown.  Remove from oven.

5.  For rolled cookies let cool 1 minute then immediately shape over the handle of a wooden spoon.  Move slowly so as not to tear the cookie.  (I used 3 different spoons so that each cookie could cool on the wooden spoon.)  Let remaining cookies cool on baking sheet.  Once cool transfer half of cookies to wire rack.

6.  Melt each of the three chocolates in a zip top baggie in the microwave in 30 seconds increments or until cooled.  Drizzle white chocolate over one third of cookies.  Fill the rolled cookies with milk chocolate.  Flip half of the remaining cookies so the flat side is showing.  Squeeze on dark chocolate, smooth, and top with with a second cookie.  Serve one of each cookie on a plate with garnish.

White Chocolate Panna Cotta (adapted from Bon Appetit)

1 c. lowfat milk

1 T. unflavored gelatin
2 c. heavy whipping cream
1/2 c. sugar
3/4 cps white chocolate chips
1 t. vanilla

1.  Pour milk into a small bowl and sprinkle gelatin over top.  Set aside.

2.  Heat cream, sugar, and vanilla in a medium pan over medium heat.  Bring to a boil. 

3.  Add in white chocolate and whisk until melted.  Continue whisking and add in the milk mixture.  Whisk for 2 minutes or until gelatin is dissolved.

4.  Pour panna cotta into glasses.  I poured half on top of glasses I already had set with mint-strawberry gelee. Refrigerate for 5 hours.  Remove and top with mint-strawberry gelee.  Refrigerate for an additional 3 hours. 

Mint-Strawberry Gelee (a Hezzi-D original)

1 c. strawberries, chopped

1/4 c. water

1/4 c. sugar

1 T. fresh mint, minced

2 t. gelatin

1.  In a saucepan over medium heat combine strawberries, water, and sugar.  Bring to a boil and add in gelatin and mint.  Boil for 10 minutes then remove from heat.  Cool for 15 minutes.

**I made a half recipe and poured into 3 glasses.  I chilled for 2 hours then topped with the white chocolate panna cotta.  I also made another half recipe 5 hours after chilling the white chocolate panna cotta and topped the remaining ones with the gelee at this time.  To serve I sliced a strawberry and placed on top of the panna cotta with a fresh mint leaf.**

This post linked to:
Not Baaad Sundays, Mommy's Kitchen
Meatless Mondays, Your Recipe, My Kitchen
Made From Scratch Tuesday, Sweets for a Saturday

Thai Beef Noodle Salad

  My brother received a recipe from a lady at work for Thai Beef Salad.  He immediately turned it over to me asking if I would make it and let him know how it is.  I wasn't sure about the ingredients, but after a week I decided to go for it.  I made some changes to the recipe including adding noodles and cucumber to the salad which I think helped to make it more filling.

  Don't let the dressing for this salad fool you.  It tastes sweet and yummy, but leaves a kick of spice after you swallow.  We really enjoyed the salad.  It was a light, semi-healthy meal that had enough substance to eat for a dinner.  My husband loved the flavors in this salad and I loved the bright colors of it.  This is a salad I would make for company.  We'll be having this again soon!

Thai Beef Noodle Salad (adapted from a recipe given to me by my brother)

16 oz. beef (we used flank steak)
2 T. garlic, minced

1 T. seasame oil

1 T. olive oil

2 mild chilies, chopped

1 head lettuce

2 small tomatoes

1 cucumber

2 green onions, chopped

1 c. spaghetti noodles, cooked

3 T. soy sauce

For the dressing:
3 T. fresh lemon juice

2 T. fresh chopped mint

1 T. honey

2 T. garlic, minced

1 t. white vinegar

1 t. mild chili, minced

4 T. olive oil

1 T. sesame oil

1 t. black pepper

1 t. salt


1.  Place the beef in a freezer bag.  Add 1 T. sesame oil, 1 T. olive oil, 2 T. garlic.  Marinate for at least 4 hours.

2.  Mix all ingredients for the dressing and whisk until oils are well incorporated.  Place in refrigerator until ready to use.

3.  Put the cooked spaghetti noodles in a bowl with soy sauce.  Let the noodles soak in the sauce for at least 10 minutes before serving.

4.  Place the lettuce, tomato, cucumber, green onions, and chilies onto 4 plates.  Top with noodles that were in the soy sauce.

5.  Heat a skillet over medium heat.  Take out the marinated steak and cooke 3-4 minutes per side.  Remove from heat and slice thinly.  Place steak on top of salads. 

6.  Pour dressing over top of salads and enjoy!

This post is linked to:

It's A Keeper Thursday, Frugal Food Thursday

What's Cookin' In The Kitchen, Friday Potluck

Recipe Swap Thursday, Seasonal Sundays

Green Giant Winner!

The winner of the Green Giant Giveaway was chosen by random.org.  The winning comment number was 13.

life and kitchen said...

I love making frozen veggie pies, which is like a chicken pot pie but made with frozen veggies. Much easier than the real thing, but still tasty!
February 17, 2011 11:05 AM

Congratulations to life and kitchen!  I will be contacting you later on today to get all of your information.  Thank you to everyone who entered!

Stromboli Two Ways (Chicken/Cheese or Pepperoni/Ham/Cheese)

     When I don’t really feel like cooking, but I don’t feel like going out either my go to meal is stromboli’s. Sometimes my husband will make pizza dough and freeze it so I’ll use that, but most of the time I don’t feel like making the dough so I go with Pillsbury’s thin crust pizza dough. Each tube of this dough is good for making two stromboli’s. The best thing about making a Stromboli is that anything can go into them so it’s not only an easy meal, but it’s a great one to use with leftovers.


     Any combination of vegetables, meats and cheeses can go into the stromboli. I generally like mine with chicken, veggies, and cheese. My husband always goes for pepperoni, any other meat we have left over, and cheeses. My biggest recommendation is to sauté the vegetables in a little olive oil and garlic before putting them into the stromboli.

     This week we had sweet and sour chicken so I had a small container of breaded cooked chicken which was perfect. We also had macaroni and cheese with ham, so there was leftover ham in the refrigerator as well. As far as vegetables went, we had a selection of onions, mushrooms, and peppers.

Chicken and Cheese Stromboli

1 roll of Pillsbury thin crust pizza dough
½ c. shredded cheese (I like half mozzarella and half fontina)
1/3 c. chicken (cooked and cut into small pieces)
1/3 c. vegetables (I used mushrooms)
1 garlic clove, minced
1 t. Italian seasonings
1 t. oregano
1 T. olive oil, divided
¼ c. marinara sauce for dipping

1. Preheat the oven to 400 degrees.

2. In a small sauté pan heat 2 t. olive oil over medium heat. Cook the garlic clove and vegetables 5-7 minutes or until just soft.

3. Roll out the thin crust pizza dough and cut in half. Put the extra half aside to make your other Stromboli. Working with one half of the dough, spread ¼ c. of the cheese from end to end in the middle of the dough. Top with chicken and vegetables. Sprinkle with oregano. Top with the remaining cheese.

4. Fold the bottom of the dough overtop of the filling. Fold the top over and pinch the ends to seals. Pinch the top of the dough to seal, leaving a one inch hole in the middle to vent.

5. Brush with olive oil and sprinkle with Italian seasoning. Bake in the oven for 15 minutes or until golden brown and the cheese is bubbly. Serve with a side of marinara sauce.

Pepperoni, Ham, and Cheese Stromboli

½ of the thin crust pizza dough
½ c. shredded cheese (I used half mozzarella and half fontina, though cheddar works well too)
¼ c. pepperoni
¼ c. ham
1/3 c. vegetables (I used peppers and onions)
1 garlic clove, minced
1 t. Italian seasonings
1 t. oregano
1 T. olive oil, divided
¼ c. marinara sauce for dipping

1. Preheat the oven to 400 degrees.

2. In a small sauté pan heat 2 t. olive oil over medium heat. Cook the garlic clove and vegetables 5-7 minutes or until just soft.

3. Roll out the thin crust pizza dough and cut in half. Put the extra half aside to make your other Stromboli. Working with one half of the dough, spread ¼ c. of the cheese from end to end in the middle of the dough. Top with pepperoni, ham, and vegetables. Sprinkle with oregano. Top with the remaining cheese.

4. Fold the bottom of the dough overtop of the filling. Fold the top over and pinch the ends to seals. Pinch the top of the dough to seal, leaving a one inch hole in the middle to vent.

5. Brush with olive oil and sprinkle with Italian seasoning. Bake in the oven for 15 minutes or until golden brown and the cheese is bubbly. Serve with a side of marinara sauce.

Clam Chowder

  My husband has been dying for me to make my neighbors clam chowder.  My dad has told him how awesome it is so he's been wanting me to make it.  I'm not sure I've ever eaten clam chowder before so I put off making it until the other night when it was cold and all I wanted was some soup.

  After looking at the recipe I made some changes, hoping that it would still taste ok.  The recipe is incredibly simple and cooks up nicely in the crock-pot.  My first bite I was pleasantly surprised.  This is a thick, creamy soup that has a lot of flavor from the potatoes and the clams both.  The recipe calls for topping it with bacon and green onions, but I passed because the soup was heavy enough without the bacon.  Frank thoroughly enjoyed it and I'm glad I ended up making it!

Clam Chowder (adapted from my neighbor, Mrs. Fichter's, recipe)

1 can cream of potato soup

1 large potato, skin peeled off and chopped

2 (6 oz) cans of clams with the juice
1 pint (2 cups) half and half
2 c. milk
3 T. flour
1 stick butter, cut into small pieces
2 t. black pepper
1 t. salt
bacon and green onions for topping the soup

1.  In a crock-pot mix together the half and half and milk.  Slowly stir in the flour until it is well incorporated.  Stir in the cream of potato soup. 

2.  Add in the potatoes, butter, pepper, and salt.  Put in the juice only from the clams.  Reserve the clams for later (they get too tough if you put them in the soup now). 

3.  Cook on low for 6 hours.  Add in the clams and continue cooking an additional 2 hours on low.

4.  Serve with bacon, green onions, and oyster crackers.

**Note:  If you like your chowder extra thick, use 1 quart of half and half and eliminate the milk.

Don't forget to enter my Green Giant Giveaway HERE!  Entries must be in by Tuesday at midnight! 

This post linked to:

Seasonal Sundays, Meatless Mondays

Dr. Laura's Tasty Tuesdays, Tuesdays at the Table

Made From Scratch Tuesdays

Bacon and Sundried Tomato Scones

My husband went to an auction tonight and I had Zumba so I was looking for a meal that was quick, easy, and light. I went for chicken and vegetable pasta in a white wine sauce. I usually accompany my pastas with garlic bread, but that seemed awfully heavy and fattening for an aerobics night. I came across a recipe for bacon and tomato scones that were fast and easy to make and I just happen to have all the ingredients.


On a quick note, I had difficulty finding the sundried tomatoes that weren’t packed in olive oil. After asking a few people, I found them in the produce section near the garlic.

These scones are simple and fast. They have that homemade bread taste but don’t have yeast in them so they don’t have to rise. I ended up putting sundried tomatoes in my pasta to tie the scones in with the meal perfectly. They scones only have to cook for 12 minutes and taste great when they are warm. They are a great savory bread that would be a great compliment to many different meals.

Bacon and Sundried Tomato Scones (adapted from Better Homes and Gardens )

1 c. sun dried tomatoes (not oil packed) chopped

2 ¼ c. all purpose flour
¼ c. Parmesan cheese
1 T. baking powder
1 t. dried oregano
1 t. Italian seasonings
1 t. garlic salt
½ c. butter, cut into pieces
8 slices of crispy bacon, crumbled
¼ c. light sour cream
1 egg, beaten
3 T. low fat milk
¼ c. shredded mozzarella

1. Preheat the oven to 400 degrees.

2. In a large bowl combine flour, parmesan cheese, baking powder, oregano, garlic salt, and Italian seasoning. Mix well. Cut in the butter until the mixture is in crumbles. Stir in the bacon and tomatoes.

3. In a small bowl combine sour cream, egg, and milk. Mix well.

4. Make a well in the center of the flour mixture and pour in the liquid. Stir until just moist.

5. Put the dough on a floured surface and knead for about a minute. Divide the dough in half. Pat each half into a 6-8 inch circle. Cut each circle into 8 wedges (I used a pizza cutter which worked fantastically).

6. Place wedges on an ungreased baking sheet (I used 2 baking sheets). Sprinkle wedges with mozzarella cheese. Bake 12-13 minutes or until the tops are lightly brown. Serve warm.

Don't forget to enter my Green Giant giveaway HERE by Tuesday, February 22 at midnight!

This post linked to:

Fat Camp Friday, What's Cookin' in the Kitchen?

Not Baaad Sundays, Mommy's Kitchen

Green Giant Giveaway!

  With a new year comes a new you, and Green Giant^® is here to cheer you on! Whether you're already following a weight management plan or looking to start a new one, sometimes it's the small changes that can make a huge difference.

   I was recently contacted about receiving a Green Giant Frozen Boxed Vegetables gift pack for myself and one for my readers as well.  I was immediately interested as I use Green Giant Frozen Vegetables in our dinners just about every week.  What I didn't know is that most of the twenty-nine varieties are endorsed by Weight Watchers and have only 1 or 2 PointsPlus per serving!  Click HERE to see all twenty-nine varieties.

  I received the broccoli and cheese package which is already one of my favorites.  I like how the vegetables don't get soggy in the microwave or even after been in the sauce.  They only take a few minutes in the microwave and I have quick and healthy side dish for dinner.  One of my favorite ways to eat the broccoli and cheese is on top of a baked potato.  It's delicious and is much healthier then butter and sour cream.

  Now you can try Green Giant Frozen Boxed Vegetables as well.  Green Giant and MyBlogSparks have provided me with an awesome prize package and have given me one to share with my readers as well!  Included in the prize pack is a coupon for a free box of Green Giant Frozen Vegetables, a large Zak! designs serving bowl (white on the outside, green on the inside), an Orka all silicone serving spoon (in green), a pedometer, and an insulated tote bag to help carry all those frozen products home from the market without them melting. 

  To enter this giveaway, do any (or all!) of the following three things.  Each one will give you one entry into winning this Green Giant Frozen Boxed Vegetable giveaway.  Don't forget to leave your e-mail so I can contact you if you are the winner!

1.  Become a follower of my blog.  If you already follow my blog leave me a comment telling me that you already follow me.
2.  Visit the Green Giant website HERE and tell me which variety of frozen boxed vegetables you want to try.
3.  Tell me your favorite way of preparing and serving Green Giant Frozen Boxed vegetables.

This contest closes at midnight on Tuesday, February 22, 2011.  The winner will be announced on my blog on Wednesday, February 23, 2011.  Good luck!
Disclaimer:  This prize pack was given to me by Green Giant and information provided by MyBlogSpark.  No other compensation was received and all opinions of Green Giant Frozen Boxed Vegetables are my own.

Fettucini Alfredo with Bacon (Lighter Version!)

     I’m always on the lookout for new pasta recipes. My husband and I both enjoy pasta, but I normally make it with a red sauce. When I came across a recipe for Fettuccine Alfredo with Bacon I knew it would be a winner. We both enjoy alfredo and my husband loves bacon.

     The recipe itself was fairly easy to make. My only problem was juggling making the sauce, pasta, garlic bread, and salad at the same time. If you are making a similar meal, I’d recommend making the salad ahead of time and refrigerating. In addition I would put the garlic bread on the pan ready to go into the oven and have the pasta water boiling before I began the alfredo sauce.

     Otherwise, this recipe was a success. The sauce was cheesy and creamy with a great bacon flavor that went well over fettuccine. It’s definitely a rich, heavy sauce, so use sparingly.

Fettuccine Alfredo with Bacon (adapted from Cooking Light  )

1 pound fettuccine

3 slices of bacon, cooked and chopped

2 garlic cloves, chopped

1 T. flour

1 ¼ c. low fat milk (we used 2%)

¾ c. Parmesan cheese

2 oz. fontina cheese (cut into small pieces)

1 t. salt
2 T. fresh parsley, chopped (or 1 T. dried parsley)
1 t. ground black pepper
½ t. nutmeg

1. Cook the pasta according to package directions. Drain (reserving 1/3 c. pasta water) and set aside.

2. While pasta cooks, cook the bacon in a large skillet over medium high heat. Cook until crisp. Remove and drain on a paper towel. Leave the drippings in the pan.

3. Add the garlic to the drippings in the skillet and cook for 1 minute, stirring. Add in the flour and stir constantly for 1 minute. Slowly stir in the milk. Cook until it starts to thicken and bubble.

4. Reduce heat to low. Add in half the Parmesan cheese and half the fontina cheese. Stir until cheese is melted. Add in the remaining cheese and stir until it is all incorporated into the sauce.

5. Stir in salt, pepper, and reserved 1/3 c. pasta water. Cook 5 more minutes. Remove from heat and stir in bacon and nutmeg. Serve over top of cooked fettuccine.

Red Velvet Cupcakes (Happy Valentine's Day!)

    First of all, Happy Valentine's Day!  This is my first Valentine's Day as a married lady and this year we went to a great little Mediterranean place called Ali Baba for dinner on Saturday.  Loved it!  My husband had gyro with hummus, tabbouleh, and warm pitas.  I had the grilled marinated chicken with hummus, baba ghannouj, and warms pitas.  The food was filling and delicious.  Now, onto our dessert!

  This month the What's Baking challenge was hosted by Dunne from With a Cherry On Top.  The challenge for this month was Baked with Love.  I immediately began thinking of Valentine's Day dessert that were read in color.  I've been meaning to make red velvet cupcakes for a while now and decided this would be the perfect time to do so.

    I saw Paula Deen a few months ago and have been dying to try her red velvet cupcake recipe.  I went with a cream cheese frosting and red chocolate hearts on top.  I thought this went well with this months theme.  I took them to work this past week and they were gone within the hour!  I'd say these guys were a HUGE hit!

   One thing of note-I had no idea how many cupcakes this recipe would make, but it makes 48 mini cupcakes or 24 regular sized cupcakes.  I had plenty of icing left over.  I love putting applesauce into these because it makes them so moist and delicious.  There is no hint of the applesauce in the taste, but these cupcakes are to die for!

Red Velvet Cupcakes (adapted from The Deen Family Cookbook)

3 c. flour

1 t. baking soda
1 T. unsweetened cocoa powder

1 c. canola oil

1/2 c. unsweetened applesauce

1 t. white vinegar

1 t. vanilla extract

1 1/2 c. sugar
2 eggs
1 c. low fat milk
Red food coloring

1.  Preheat the oven to 350 degrees.  Put cupcake liners in 48 mini muffin cups or 24 regular muffin cups.

2.  In a medium bowl combine the flour, baking soda, and cocoa.  Stir.  In another medium bowl combine the oil, applesauce, vinegar, and vanilla.

3.  In a large bowl, beat the eggs.  Add in the sugar and continue beating until fluffy.  Add in the oil mixture and mix to combine.  Slowly take turns adding in the flour mixture and milk stirring well in between each addition. 

4.  Mix in enough food coloring to turn the batter red.  Fill the muffin cups 3/4 of the way full.  Bake the mini cupcakes for 13-15 minutes or the large cupcakes for 24 minutes.  Take the cupcakes out and put a toothpick in the center of one.  If it comes out clean transfer the cupcakes to a wire rack to cool.

Cream Cheese Icing (adapted from Paula Deen)

8 oz. cream cheese (I use 1/3 less fat)

1 stick butter

1 t. vanilla
2 1/4 c. powdered sugar

1.  In a bowl beat the softened cream cheese and butter with a mixer until well combined.  Add in the vanilla and powdered sugar and beat until smooth.  Refrigerate until ready to use.

Chocolate Hearts

4 oz. red chocolate

1.  Place the chocolate in a ziplock baggie and put in the microwave.  Heat at intervals of 30 seconds until it's melted.  Seal the top of the baggie, snip of the end, and pipe hearts onto a sheet of waxed paper.  Make designs if desired.

To decorate cupcakes:

1.  Top each cupcake with cream cheese frosting.  Sprinkle with sprinkles if desired.  Top with a red chocolate heart.  Frosted cupcakes need to be kept refrigerated (because of the frosting).

                                           

This post linked to:

Meatless mondays, Tuesday Night Supper Club

Tuesdays at the Table

The Winner Is......

The Winner of My Favorite Things Giveaway was chosen from random.org.  The winning post was # 16 jkjkjkb (Kim B!)


jkjkjkb said...

I'm a happy follower! Kim B.
February 9, 2011 10:06 PM
I will contact you in order to get your information so you can receive your prize!.  Thanks to all who entered.  Stayed tuned later in the week for a new giveaway!