Get your pizza fix with a twist

Hello fellow foodies and food lovers.  Everyone loves pizza!  Today's adventure is a twist on everyone's love for the good old pizza. A step away from the "traditional pizza" without going to far away that you can't dip your crust in your favorite tomato sauce.

Savory Sausage, Spinach, and Onion Turnovers
cooking spray
2/3 cup peeled diced, red potatoes  
1/3 cup diced red bell pepper
1/3 cup diced yellow onion
2 (3.5 ounces) links hot Italian chicken sausage
3 cups washed baby spinach
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 package refrigerated pie dough
2 tablespoons water
1 egg white, lightly beaten
3 tablespoons Parmesan cheese

• 1. Preheat oven to 400°.
• 2. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; sauté 4 minutes or until onion begins to brown, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and crushed red pepper. Remove from heat.
• 3. Cut dough into 4 equal portions. Roll each portion into a 5-inch circle. Spoon about 1/2 cup potato mixture on half of each circle, leaving a 1/2-inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim.
• 4. Place turnovers on a baking sheet coated with cooking spray. Combine 2 tablespoons water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 teaspoons cheese over each turnover. Bake at 400° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving.

There you have it our game plan/ menu for tonight.  Pictures and review to come later tonight until next time, play with your food and have fun.
 

Lighting up without going hungry part 2

Hello fellow foodies and food lovers.  Hope you enjoyed our adventure today as much as i did.  I am full satisfied but not weighed down.  A perfect dinner to round out my week.  This would also be a great hit for a dinner party with friends, or would even make a great first or second course in a fancy meal.

 The cod was nice and flaky moist and delicious. I made the choice to not dust my fish with the dried mushrooms, the cod is a delicate flavor and wanting to be able to taste the cod.  Mushrooms have a deep strong earthy flavor and too me the dried mushrooms would have over powered the simple delicate flavor of the cod.  In the perfect bite you want a layer of flavor that your taste buds dance through.  Biting through the cod you get the soft flavor noticing the flaky texture. Then you taste the meaty, earthy, woodsy flavors of the mushrooms, then your taste buds hit the slight sweetness of the carrot  rounding out the perfect bite

Until next time remember play with you food and have fun.

Lighting up without going hungry

Hello fellow foodies and food lovers.  The end of the week is coming near and for myself and all my weight watchers friends out there, weigh in is always on our mind.  Last week was about getting back on track and we did.  Even when we are on track sometimes we can feel like were eating heavy foods, that are weighing us down.  This does not mean what were eating is unhealthy.  Today's adventure is a light fish dish packed with filling tasty flavor.

Pan-Roasted Fish on Mushroom-Leek Ragout 
2 slices bacon, chopped
1 pound portabella mushroom cups, gills removed and sliced
2 leeks white parts only, rinsed and thinly sliced
1/4 cup finely diced carrot
1/4 cup finely diced celery
1/2 cup chicken broth
1/2 cup white wine
1 1/2 teaspoon minced fresh thyme
S&P
1/2 ounce dried shiitake mushrooms
4 (5oz) pieces cod
1 1/2 tablespoon olive oil 

• 1. In a large frying pan over medium-high heat, stir bacon often until browned and crisp, 6 to 7 minutes. Add portabellas and stir often until golden brown, about 5 minutes; pour into a bowl. Add leeks, carrot, and celery to pan; reduce heat to medium and stir often until vegetables are soft, 8 to 10 minutes.
• 2. Return portabellas to pan and add chicken broth, wine, and thyme; simmer, stirring often, until liquid is almost evaporated, about 10 minutes. Season to taste with salt and pepper.
• 3. Meanwhile, preheat oven to 450°. In a spice or coffee grinder, grind dried mushrooms to a fine powder; pour into a wide, shallow bowl. Sprinkle both sides of fish with salt and pepper, then coat with the ground mushrooms.
• 4. Pour olive oil into another large, ovenproof frying pan over medium-high heat. Add fish and cook until browned on the bottom, 3 to 4 minutes. Turn pieces and transfer pan to oven. Bake just until fish is opaque in center of thickest part, about 8 minutes.
• 5. Divide mushroom-leek ragout among four plates. Top with fish.

Note: If you don't want to dust your fish with the dried mushrooms just skip that step and go onto next step.

There you have it our game plan/menu, pictures and review to come later tonight.  Until next time remember play with your food and have fun.

Number....... to dress up chicken part 2

Hello fellow foodies and food lovers.  Hope you enjoyed this easy and fast dish, one of the many ways to dress up chicken.  No more dreading hearing chicken is whats for dinner.  This is also a perfect meal to make on the fly or when things don't go according to plan.  Running late? Fear not you don't have to go to the frozen isle, you can still have healthy and satisfying try this meal it will not let you down.

 
There was a sweet tang that lingered on your tongue after every bite, just making your taste buds search for exactly what it is your tasting.  Yet the sweetness is not overwhelming because you still have savory flavors of garlic and Italian seasoning that step in and say hello at just the right moment.  Until next time remember play with your food and have fun.

Number....... to dress up chicken

Hello fellow foodies and food lovers.  Bored to death of hearing chicken is whats for dinner tonight?  No need to dread hearing chicken is whats for dinner, with this recipe you will look forward to chicken tonight.

Balsamic Chicken
1 teaspoon olive oil
3/4 cup coarsely chopped onion
4 garlic cloves, sliced
2 boneless skinless chicken breast
1 cup sliced green bell pepper
1/2 cup balsamic vinegar
1/4 cup sliced mushrooms
1 teaspoon dried Italian seasoning
1(14 1/2 ounce) can diced tomatoes, undrained
1 cup hot cooked long grained rice

Heat the oil in a large skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add chicken; cook 4 minutes on each side or until browned. Add bell pepper and next 4 ingredients (bell pepper through tomatoes). Reduce heat to medium-low; cook 20 minutes or until chicken is done. Serve over rice.

There you have it the game plan/menu for tonight review and pictures to come later tonight.  Until next time remember play with your food and have fun.






   

A little grilling tip

Hello fellow foodies and food lovers.  This is just a short post with a quick tip when grilling veggie kabobs.

Veggie kabobs are easy fast simple and a tasty way of getting in your veggies.  Here is a way to throw a twist on the everyday veggies.  Chop veggies into desired size place in a bowl, pour your favorite marinade over veggies and let sit for hours to soak up flavor.   Tip: you can do this in advance and let sit refrigerated over night.  However if using same day let veggies soak up marinade on the counter of at least an hour, the longer the better.  I use a garlic based marinade finding the veggies soak up the flavor more, but try any marinade you have. Until next time remember play with your food and have fun.

Thursday "fake out take-out" part 2

Hello fellow foodies and food lovers.  Our at home take-out was a knock out,  who needs take out when you can make your very own stir-fry?  That taste even better than what take-out offers.  Take-out is nice, however having control what is in your food is so much better.

This stir-fry is a little labor intensive, but trust me it is well worth it.  Normally I am all about "short cut" but not tonight guys.  You must try this dish at least ounce following the recipe step by step.  You will think your eating a dish from your favorite Chinese restaurant, all from your own kitchen.  All the taste you love salty sweet a little heat the perfect bite. Until next time remember play with your food and have fun.

Thursday "fake out take-out"

Hello fellow foodies and food lovers.   End of the week comes and your tempted to reach for the phone and order in STOP.  Don't let your week of hard work go for one night of take-out.  Were back on track so let's stay on track.  You will be pleasantly surprised by this dish and will want to make it over and over.

Stir- Fried Pork with Broccoli and Cashews
cooking spray
4 cups vertically sliced sweet onion
2 cup small broccoli florets
1 (1pound) pork tenderloin sliced thin
1/4 teaspoon crushed red pepper
1/2 cup chopped green onion
1 tablespoon sugar
1 tablespoon minced peeled ginger 
3 garlic cloves, minced
1/2 chicken broth 
3 tablespoon soy sauce
1/2 chopped, dry-roast cashews
2 teaspoon dark sesame oil
2 cups hot cooked long grain rice 

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add sweet onion; cook 8 minutes, stirring occasionally. Remove the sweet onion from pan; place in a bowl. Recoat pan with cooking spray. Add broccoli; stir-fry 3 minutes. Add broccoli to sweet onion. Recoat pan with cooking spray. Add pork and red pepper; stir-fry 4 minutes or until pork loses its pink color. Reduce heat. Stir in the green onions, sugar, ginger, and garlic, and cook 30 seconds, stirring constantly. Stir in onion mixture, chicken broth, soy sauce, and cashews; cook 1 minute. Drizzle with sesame oil. Serve with rice.

There you have it our game plan/menu, pictures and review to come later tonight.  Until next time remember play with your food and have fun.

"Skinny pasta and meatballs"

Hello fellow foodies and food lovers.  Today's adventure does not happen often due to the fact that my husband does not really know how to cook.  Now before I start no he did not make me dinner I still made dinner.  Though he did make part of it.  Today we made the "skinny" version of pasta and meatballs.

 The husband made the tomato sauce and really wanted me to find a way to use his sauce in today's/ nights adventure.  So right off I think meatballs and Pasta, I wanted to make a tasty meal but healthy.  Using whole wheat pasta is just a small way you can make this healthier, I go further though I also make my meatballs with lean ground turkey breast.  Trust me you can get the same flavor with ground turkey that you can with beef.  It is all about making small changes to your favorite dishes, you don't have to changed everything.  Just by changing the meat used makes it better for you right there.

Worry not tomorrow I will have an adventure that has a step by step recipe along with it.  The past 2 days was just trying to use up some things we had laying around.  Until next time remember play with your food and have fun.

Who say's it has to be sunny and 85 to grill

Hello fellow foodies and food lovers.  Were starting to get ready for fall, but don't put your grills and tongs quite yet.  Today's adventure came to me while shopping for weight watchers ice cream products.  While mozying along I came across a great deal..... A half chicken for only 2$.  So when thinking about what I wanted to put in today's blog I deiced to use the nice weather while we still have it.  Also it allows me to have a low key cooking day.  Low key I know your thinking right now that some how i found a way to use our friend the slow cooker right?  No no no not the slow cooker but better, the grill master in my family my husband.

So that was my plan for today a grilled half chicken, corn on the cob and a couscous black bean salad.  And let me tell you it sure was a hit.  Until next time remember play with your food and have fun.

Back on track Chicken

Hello fellow foodies and food lovers.  Feel more on track and off to a good start to the week?  It is often never the question "can we do it"? More "do we want it bad enough to make it happen"?  Dishes like our Lemon Thyme Chicken is one of the many recipes to keep us motivated.  Best thing is our adventure was full of flavor, without a bit of guilt.

The star in this dish tonight was the calorie free flavors used to make the dish pop.  Things like fresh herbs, lemon zest, pepper as well as dried spices.  So use them you will be surprised how much of a punch, pop, or zing they bring to your food for "free".  So until next time remember play with your food and have fun.

Back on track Chicken

Hello fellow foodies and food lovers.  Today's adventure is for all my weight watchers friends out there, as well all those who are seeking healthier lives.  Monday the start of yet another week. Feeling off track?  Get back on track with this light bright dish, that is refreshing and healthy without being boring "rabbit food".

Sauteed Zucchini with Lemon- Thyme Chicken
1 tablespoon lemon zest
1 tablespoon chopped, fresh thyme
1 pound chicken cutlets
1/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
1 tablespoon olive oil
1/2 cup water
1/3 cup uncooked, couscous
3/4 pound zucchini, cut in half moons
1/2 pound yellow squash, cut in half moons
1/4 cup chicken broth

There you have it today's game plan/ menu.  So fear not were back on track, so go out enjoy this beautiful day go to the gym.  Pictures and review to come later tonight, until next time remember play with your food and have fun. 

Waiting out the storm "Crock pot Chili" part 2

Hello fellow foodies and food lovers.  Today's adventure was low key and laid back, but still packed a bit of a punch.  Was warm and comforting on this rainy day, and though it did not turn out quite the way i wanted still a success.

  Today's crock pot chili turned out more like a soup.  However soup or chili the flavor was outstanding. Beans gave this dish a creamy smooth texture with out using milk or cream.  The chilies played a sneak attack, unnoticeable at first bite then in the back of your throat is this silent heat.

Now if you really want this to turn out a chili, here are some idea's i would use the next time i made this dish.  All crock pots are different so get to know your crock pot, as odd as that seems.  The recipe calls for 4 cup of broth and 1 cup of water. Cut the broth down to 3 1/2 cups broth and omit the water all together.  Remember in the end if it is too thick for your liking you can add liquid, it is hard to think-in once you have too much liquid.  Now if you all ready have to much liquid you can try taking the lid off and cooking it for a while, and if that does not get it thick enough for you, you can make a slurry and add it to the "chili".  A slurry is a mixture of broth or water and cornstarch.

So until next time remember play with your food and have fun.

Waiting out the storm "Crock pot Chili"

Hello fellow foodies and food lovers.  If your on the East Coast stormy weather has you hunkered inside, waiting for the storm to pass.  And if your not your tired from our labor intensive adventure yesterday.  Where ever you are were welcoming back our friend the "slow cooker", to help us out on today's cozy comforting adventure.

White Bean Chicken Chili
1 tablespoon vegetable oil 
2 bone-in chicken breast
S&P
2 onion, chopped
4 cloves garlic, chopped
2 4-oz can roast green chilies
1 tablespoon ground cumin
2 15-oz can white beans
4 cups chicken broth

• 1. Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
• 2. Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.

So there you have it our game plan / menu.  So whether your hunkered in by the storm or just relaxing on this Sunday, set it and forget it.  Let our friend the slow cooker do all the work.  Pictures and review to come later tonight.  Until next time remember play with your food and have fun.
 

Just another "Chicken dish" to add to your collection part 2

Hello fellow foodies and food lovers.  Hope you enjoyed this earthy Chicken dish as much as i have.  A little more labor intensive then i had thought, with the side of Roasted Fingerling Potatoes and Broccoli. However it was so worth it.  This is one that will go in the "make again pile.

 This is a dish sure to please any crowd of all ages.  The mushroom sauce had a richness to please the biggest gravy lover, but is without the gilt.  As i am sure you can tell by now i am all into making good, yummy, satisfying, and healthy food.  Don't let the picture fool you it follows all those rules truly it does.  Yummy beyond belief, satisfying on all levels and healthy.  For all my weight watchers friends out there this entire meal is only 7 points.

Just another "Chicken dish" to add to your collection

Hello fellow foodies and food lovers.  If you anything like me Chicken is often on the dinner menu.  Boring? Not with this tasty earthy recipe,  just another way to jazz up your everyday Chicken.

Chicken with Sun-Dried Tomato - Mushroom Sauce 
4 teaspoon olive oil, dived
4 (4oz) skinless, boneless chicken breast
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
2 cups sliced mushrooms
1/3 cup finely diced shallots
3/4 cup chicken broth
1/4 cup sun-dried tomato sprinkles
1/4 dry white wine
1 tablespoon fresh chopped parsley

• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm.
• Reduce heat to medium. Add 2 teaspoons oil, mushrooms, and shallots; cook 2 minutes, stirring frequently. Stir in broth, tomato sprinkles, and wine; cook for 1 minute. Spoon sauce over chicken; sprinkle with parsley.

There you have it our game plan/ menu, so come enjoy this adventure with me. Until next time remember play with your food and have fun.  Note: ( for a earthier flavor use baby portobello's).

Using leftover ingredients

Hello fellow foodies and food lovers.  Today I am back from a night off celebrating a dear friends birthday.  Hope all continued your food adventures in my absences, but if not it is okay I am back.  Today's adventure was inspired by left over ingredients, I had from our "nearly guilt free pasta"  adventure. 

      The leftover ingredients that inspired this Chicken Salad Pita with roasted veg were, Basil, Yellow Squash, and Zucchini.  The Basil was the go to ingredient that formed this dish.  My husband and I love Basil however I did not want to do the same old "Basil Pasta" dish.  So I deiced to create a manly pain yogurt dressing, with a little homemade pesto and light mayonnaise.  Tossed with some grilled chicken I picked up from the local deli.  So hope you enjoyed this fresh, bright and refreshing adventure.  Created with mostly leftover ingredients and some things i picked up.  Until next time remember play with your food and have fun.     

Sarting to feel like fall "comfort food" part 2

Hello fellow foodies and food lovers.  Hope you all enjoyed our fun adventure of making feel good comfort food healthy.  Today's menu was also fun.  Everyone likes to have there own of what ever, so making these meatloaves in muffin tins allowed us to to give everyone there very own.  The muffin tins also helps with serving size, and we all know serving size is often the hardest part of being healthy.

 This is a traditional well love meal, with a fun twist and with a healthier way.  The flavors were comforting and familiar, even with some new fresh spin to it.  Until next time remember play with your food and have fun.

Sarting to feel like fall "comfort food"

Hello fellow foodies and food lovers.  Summer is not quite over yet but slowly starting to feel like fall.  Our adventure today/night is all about how to have that warm comfort without breaking out the fleece.  This is also another recipe that shows you that you can have your favorite comfort food, without giving up on health altogether.

Turkey Mini Meat Loaves
cooking spray
1/2 cup chopped onion
3 tablespoons dry breadcrumbs
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon fresh cracked pepper
8 ounces ground turkey breast
1 large egg white
1/4 teaspoon hot sauce

• Preheat oven to 350°.
• Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until lightly browned. Remove from heat; cool slightly.
• Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl. Stir in 2 tablespoons ketchup. Spoon about 1/2 cup meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. Combine remaining 1 tablespoon ketchup and hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops. Bake at 350° for 30 minutes or until a thermometer registers 165°.

(Note to serve more just double the recipe and bake for 45-50 min.  Also if your store does not have ground turkey use ground chicken as a replacement).

There you have it our game plan/menu for tonight's adventure.  Pictures and review to come later on tonight, until next time.  Remember to play with your food and have fun. 

Pretty close to guilt free "Pasta" part 2

Hello fellow foodies and food lovers.  Our adventure to finding a way of having a cheesy pasta baked dinner, has come and gone.  So what did you think?  Were you left feeling satisfied without guilt? Or left feeling like you were waring lead boots, and thinking I need to get to the gym after that meal?

Surprisingly today's adventure was light fresh and crisp, full of summer brightness.  At the same time tricking your mind and giving you the same satisfaction as a saucy cheesy pasta dish.  The light fresh flavors of the summer veggies made it bright and almost refreshing.  It looks like a rich, dish but has just the right amount of creaminess from the cheese so that your satisfied and not wanting more.  So until next time remember play with your food and have fun.

Pretty close to guilt free "Pasta"

Hello fellow foodies and food lovers.  The days of banishing pasta is over, it is possible to have a great comforting pasta.  All without regretting it in the end. Who could that be you ask?  Today's adventure will show you how to "have your cake and eat it too".  It is all about choices!

Baked Ziti and Summer Veggies
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chapped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup part skim shredded mozzarella cheese, dived
2 tablespoon chopped fresh basil
3/4 teaspoon salt, dived
1/8 teaspoon crushed red pepper
1/4 cup part skim ricotta cheese
1 large egg, lightly beaten

• 1. Cook pasta according to package directions, omitting salt and fat; drain.
• 2. Preheat oven to 400°.
• 3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
• 4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

There you have it today's game plan/ menu, pictures and review to come later tonight. Until next time remember play with your food and have fun.


 

Who needs takeout anyway part two

Hello fellow foodies and food lovers.  I hope you enjoyed our homemade takeout from our own kitchens.  We all know our wallets loved "takeout at home".  But did we?  Were we left satisfied or wishing we had made the call?

Now was this better then sesame chicken from your favorite Chinese restaurant?  Okay maybe not but it did leave me satisfied, without making me feel like I needed to go to the gym after eating.  Now what I really love about this dish is you can taylor it to your own tastes.  You want shrimp instead of chicken go for it.  You can add what ever you want, what we were really learning today/night was the method.  So until next time remember play with your food and have fun.

Who needs takeout anyway

Hello fellow foodies and food lovers.  Why reach for the takeout menu?  Just to over spend on food that is "SO SO", not to mention waiting 45 minutes plus just for it to get to you.  You know how to cook so lets make outstanding Chinese takeout.  We control the salt, heat, the sweet.  That is today's adventure homemade takeout. 

Gingered Chicken with Noddles 
4 (4oz) skinned, boned chicken breasts
1/4 teaspoon salt 
2 teaspoons dark sesame oil
1 tablespoon minced peeled ginger
2 teaspoons minced seeded jalapeno pepper
2 garlic cloves, minced
2 1/2 cups sugar snap peas, trimmed
3/4 cup chicken broth 
1/2 cup Julienne- cut carrots 
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon chicken broth
2 cups hot cooked, Chinese-style egg noddles
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts

• Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Sauté 3 minutes; turn chicken over. Add ginger, jalapeño, and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth, carrot, and soy sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
• Remove chicken and vegetables from pan with a slotted spoon. Combine cornstarch and 1 tablespoon broth, and add to pan. Bring to a boil; cook 1 minute, stirring constantly.
• Place 1/2 cup noodles on each of 4 serving plates; top with 1/2 cup vegetables, one breast half, and sauce. Sprinkle each serving with 1 tablespoon cilantro and 1 tablespoon peanuts.

  There you have it our game plan/menu so put away the takeout menu and put down the phone, and try this instead.  Pictures and review to come later tonight until next time remember play with yout food and have fun.

The healthy side of cheeseburgers part 2

Hello fellow foodies and food lovers.  Hope you enjoyed our adventure on this sunny summer night, having the feeling of satisfaction without a greasy heavy feeling is always a plus.  It just goes to show that we don't have to give up the food we love to be healthy.

  The rosemary onions really stood out, and were the star of this burger sweet and fresh from the rosemary. Such simple flavors all playing together making this a perfect Saturday night grilling with friends.  So until next time remember play with your food and have fun. 

The healthy side of cheeseburgers

Hello fellow foodies and food lovers.  Sunny summer weekends mean one thing Grilling friends and beer right?  And we all know the most loved go to grill item "cheeseburgers".  Everyone loves a good old grilled cheeseburger, but you don't have to throw out  your entire week of eating right just for one cheeseburger.  You can have both health and a cheeseburger.

Turkey Cheeseburgers with Rosemary Onions
1 (20oz) package ground lean turkey breast
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
1 1/2 tablespoon butter, divided
1 large sweet onion, halved and sliced
1 teaspoon chopped fresh rosemary
2 slices of cheese of your choice
whole grain hamburger buns
toppings: lettuce Dijon mustard, sliced tomatoes

• 1. Gently combine first 4 ingredients. Shape mixture into 6 thin patties; cover and chill 30 minutes.
• 2. Melt 1 Tbsp. butter in a nonstick skillet over medium-high heat; add onion and rosemary, and sauté 10 minutes or until onion is tender and golden. Remove onion mixture from skillet.
• 3. Melt remaining 1/2 Tbsp. butter in same skillet over medium heat. Cook patties 6 minutes on each side or until no longer pink in center. Place on an aluminum foil-lined baking sheet or broiler pan coated with cooking spray.
• 4. Top each patty evenly with onion mixture and 1 cheese slice. Broil 6 inches from heat 3 to 5 minutes or until cheese is lightly browned. Serve on hamburger buns with desired toppings.
• *4 oz. blue cheese, Gorgonzola cheese, or Swiss cheese may be substituted.

There you have it our game plan/menu for tonight's adventure.  So until next time remember play with your food and have fun.

End of the week Pizza night

Hello fellow foodies and food lovers.  We have had a great week of adventures of exploring yummy tasty food.  Tonight adventure was a cheaper healthier way to have a fun Friday pizza night, with out going out or picking up a phone.

This is a "white" pizza.  What is a white pizza?  A white pizza is a sauce less pizza, or a pizza with a cheese sauce or cream sauce. We did a sauce less pizza with roasted mushrooms, shallots, a little garlic, S&P and of course cheese.  So simple but packs so much flavor with out being to heavy.  The mushrooms are the star of this pizza and bring such earthy woodsy almost nutty flavor, that makes your taste buds sing.  The mushrooms also have a very meaty texture/feel to them, that tricks your mind a little.  You end up not missing anything. Until next time remember play with your food and have fun.

A light bright bite part 2

Hello foodies and food lovers.  Hope you enjoyed our adventure today, treating someone special to a light bright bite. A dish that is light but rich with flavor making everyone want more.

Not only was this dish prefect for sweeping someone off there feet, but it is also perfect for a hot sticky summer night.  I love this dish for it is simple, not to many competing with one another. You got the freshness from the fresh parsley and the bright zing from the fresh lemon juice. Bringing it all together was a little bit of butter.  Playing a very quite roll but a very important roll, leaving a richness lingering on your tongue but not heavy.  Until next time remember play with your food and have fun. 

A light bright bite

Hello fellow foodies and food lovers.  Our last adventure we went back to our childhood, today's adventure is a nice bright summer meal. This is also a great meal to make for "date night" or just someone special. Simple but elegant and oh so refreshing.

Lemon pepper shrimp scampi
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
7 teaspoons butter
1 1/2 pound peeled and deveined 
2 teaspoon minced garlic
2 tablespoon fresh lemon juice
1/4 cracked black pepper

• Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
• 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
• 3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

That is our game plan/menu for tonight so invite someone special over and make this bright vibrant dish.  Sure to please pictures and review to come later.  Until next time remember play with your food and have fun. 

A childhood favorite with a spin part two

Hello fellow foodies and food lovers.  Didn't that meal just make you want to be a kid all over again?  I know i want to be a kid at least once every few weeks.  The spin we put on such a classic i felt really brought it to a whole other level. Here are some pictures of our adventure back in time.

 This meal was every bit as satisfying to me as when i was a kid, in a healthier way.  Weather your a kid at heart or making this for your kids, you will feel good making it and eating.  The cornmeal was prefect it gave the nuggets that crunch that we crave in a chicken nugget, at the same time being light and heavy.  You don't feel weighed down by tons of batter nor are you missing all that batter.  By far the dipping sauce was my all time favorite.  It was so fresh light and innovative that help bring chicken nuggets to the present day.  Also it was pretty good for you because the main ingredient was blackberries.  Not sure about you but i did not feel guilty at all for eating this meal.  That is what good healthy cooking is all about.  Being able to eat the things you love in a balanced healthy way.  Until next time remember play with your food and have fun.  

A Childhood favorite with a grown up spin

Hello fellow foodies and food lovers.  Hope you all enjoyed our adventure yesterday, turning leftovers into something new.  Today' adventure is one i like to have from time to time, no matter how old i get.  What am i talking about?  Feeling like a kid again with a favorite that pretty much all kids loved.  Chicken nuggets with a sweet mustard dipping sauce.  This however is not just any chicken nugget.  We are putting a grown up spin on them, but not so much that kids today won't devourer them.
  
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
1 cup fresh blackberries finely chopped
1 1/2 tablespoons whole grain mustard
2 teaspoons honey
1 pound chicken tenders, cut crosswise
1/2 teaspoon salt
1/4 teaspoon cracked black pepper 
3 tablespoons cornmeal
1 tablespoon olive oil

1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.

So there you have it our game plan/menu for tonight's adventure. I wold recommend serving the chicken nuggets with your choice of starch and veggie for a well balanced meal.  Enjoy going back in time to your childhood, your never to old.  Pictures and review to come later on tonight. Until next time remember play with your food and have fun  

Down south with a twist part 2

Hello fellow foodies and food lovers.  Hope you enjoyed our trip to the Mexican border as much as i did.  Just goes to show with a little tweaking or addition of ingredients, you can take a meal you find in the south to Mexico.

This meal for me was fun bright and cheery if you will.  Not only were there many different levels of flavor there were different textures.  You could mix and match creating a different experience for your taste buds.  Our mouths like to experience different flavor and texture profiles.  Because our taste buds and always changing. When biting into the burrito you got this crisp texture, that then lead into a soft texture of the beans.  Followed by a slightly chewy texture as your teeth sunk into a piece of hot sausage.   That is just the burrito now add your sides like corn and smashed avocado with a touch of sour cream.  You can only imagine the flavor and texture sensations your mouth and taste buds are going through. Until next time remember play with your food and have fun. 

Down south with a twist

Hello again fellow foodies and food lovers.  Today's adventure is utilizing leftovers from our setting it and forgetting it down south adventure.  Were going to give it a Mexican twist, because i don't know about you but i am not a big leftovers person.  There for if i can make my leftovers into something different and transform it then it is not really leftovers right?
So here is our menu/ game plan for tonight's tasty healthy dinner, using our red beans and rice leftovers we are going to go from down south to the Mexican border. With red beans and rice burritos, smashed avocado and corn.  This is really simple and easy, heat up your red beans and rice.  While that is heating up warm some whole wheat flour tortillas. Take your tortilla put about a half cup of your red beans and rice about an inch from the edge of tortilla, and roll up cut in half and serve next to corn and smashed avocado and enjoy your trip to the border.  Pictures and review to come later tonight.  Remember play with your food and have fun.        

A meatless mediterranean experience part 2

Hello fellow foodies and food lovers.  The trip to the Mediterranean was good even with some bumps along the way.  Along with some things i would change.  Before i get into the things i would tweak let me share with you the pictures of our trip.

The over all flavors of our adventure were good, but lacked dimension.  With a few tweaks here and there my taste buds would dance and sing with many different notes.  The great thing about recipes is there "guide lines".  Cooking is more about methods rather than amounts of this amounts of  that.  If i were to make this again i would give the falafel more texture by leaving it a little chunky instead of processing the mixture till smooth.  The addition of a little chopped red onion would also help giving this dish more dimension.  Those are just some things i would do to ensure i had a complete Mediterranean experience.  On the other hand the salad so a home run.  The one thing i would say is it is more of a dessert than a side to the falafel.  Keep going forward not all our adventures are going to be prefect. Until next time fellow foodies and food lovers.  Remember play with your food and have fun.  You can travel around the world without even leaving your kitchen.  So where to next ?? 

A meatless mediterranean experience

Hello fellow foodies and food lovers.  I hope you enjoyed your relaxing day yesterday while our friend the slow cooker made us a out standing meal.  Today our friend slow cooker needs the day off.  So we are going to travel to the Mediterranean without even leaving our kitchen.

Falafel - Stuffed Pitas with Grape and walnut salad


 FALAFEL:
1/4 cup dry breadcrumbs
1/4 cup chopped fresh cilantro
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 garlic cloves crushed
1 large egg
1 (15-oz) can chickpeas drained
1 tablespoon olive oil

SAUCE:
1/2 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 garlic clove minced

REMAINING INGREDIENTS:
whole wheat pitas
lettuce
tomato

1. To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into equal portions and shape into patties.  Heat oil in nonstick pan cook patties 5 minutes on each side or until browned.
2. To prepare sauce, combine yogurt, lemon juice, tahini and garlic; stir with a whisk.  Spread 1 1/2 tablespoons tahini sauce into pita.  Fill each pita half with lettuce, tomato and  to patties.
3. To prepare salad; combine 1/2 cup plain low-fat yogurt, 2 table spoons brown sugar, and a dash of cinnamon in bowl. Add 3 cups halved red gapes and 3 tablespoons chopped walnuts mix well.  Serve along side falafel.

There you have it foodies and food lovers.  The game plan/menu for tonight, if it seems like a lot of steps and a bit over whelming i could make everything before hand.  That morning or even the night before that way all you have to do is cook the patties and assemble your pitas.  Photos and review to come later tonight.  Enjoy your travels to the Mediterranean and remember play with your food and have fun.   Note if mixture is too wet and sticking to form into patties add a little more breadcrumbs.

Setting it and forgetting it down south part 2

Hello fellow foodies and food lovers you know what time it is..... Review and picture time.  Yes it was as good as it smelled. There was no pop of flavor tonight instead there was a big bang.  An explosion of heat that hit you full force, then to quickly mellow out leaving a warmth in back of your throat. As the heat and warmth cools you taste all the other subtle flavors.

Fellow foodie and food lovers i hope you enjoyed the relaxing day as our slow cooker did most of all the work for us.  I enjoyed this recipe mostly because i was able to make subtle changes.  Like using brow rice instead of white and putting a little less crushed red pepper.  If your making this for people like my husband who really likes spice you can make it exactly how it says and cool it down with a touch of light or regular sour cream.  Until our next adventure remember to play with your food and have fun.

Setting it and forgetting it down south part 1.5

Hello fellow foodies and food lovers. I could not resist post a short note about how amazing the house is smelling right now.  Tons of rich robust aromas are filling every inch of the house, making my taste buds dance and jump in excitement. So again pictures and review to come later tonight, but dinner is not for at least another hour and a half.  Just could not wait, until next time remember play with your food and have fun.

Setting it and forgetting it down south

Hello again fellow foodies and food lovers, hope your all rested up from our adventures yesterday.  However on the off chance your like me not wanting to slave in the chicken all day, in order to get a great tasty meal that is satisfying and healthy.  Fear not i have a trick up my sleeve. What you mite ask?  My trusty friend the slow cooker, lends a hand and does most of all the work for us. Allowing us to sit back and relax.

Slow cooker Red Beans and Rice 
3 cups water
1 cup dried kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 package (14oz) smoked sausage
1 bay leaf
5 garlic cloves
1/2 teaspoon salt
3 cups hot cooked long grain rice
1/4 cup green onions

Combine first 12 ingredients in an electric slow cooker.  Cover with lid; cook on HIGH 5 hours.  Discard bay leaf; stir in salt.  Serve over rice; sprinkle with green onions.
(Note) do not add salt until the end, it will keep the beans from absorbing water and cooking.

There you go fellow foodies and food lovers the menu/ game plan.  Pictures and review to come in another post later tonight.  Remember play with your food have fun.
 

Uncharted Territory part 3 "The Execution"

Hello fellow foodies and food lovers. We have had quite the exciting day together diving into the uncharted territory of butterflying and grilling a whole bird. How did it come out ? Well lets say for a first time attempt i give it a B+ always room for improvement. here are some pictures of our final product.

The flavors played in a rhythmic dance all supporting each other while at the same time standing on there own.  The key to a successful meal is to pick one star. The star of this dish was Mr chicken singing the loudest with a  bright burst of lemon in a nice lemon pepper mix.  Requiring the baby purple carrots and fingerling potatoes to play a more soft and subdued roll, and yet still stand out.  Brown sugar lent a mellow sweetness to the carrots while a tinny pad of butter added richness.  Both playing off and cutting through the bright zip of the lemon on the chicken.  Last but not least the potatoes, playing more of a helpful hand with the texture created by roasting in the oven on a high temperature.  Giving a crispy and yet pillow like texture.  You bite into this little fingerling potato and you get this potato chip like crunch, and as your teeth sink further into the potato you get this soft fluffy texture.  All and all a great meal with loud notes and soft notes all making for one great exploitation that makes your taste bud dance.  Fellow foodies and food lovers i hope you had just as much fun as i did until our next adventure play with your food have fun.

Uncharted Territory part 2 "The Farmer Market"

Hello again fellow foodies and food lovers.  I am back from the farmers market and could have stayed there for hours on end, it is a beautiful thing fresh local food.  Before i get into what i found and all the fun colors, smells and textures i came across i would like to share with you some pictures i took while at the farmers market.......

Beautiful huh?? That is what i love about the farmers market the food seems to shine in a way you never see in the stores.  All your scenes are taken on this adventure where you see colors so vibrant and bight.  Colors that you were unsure a VEGGIE could ever be.  The smell there is nothing like it and no words to really describe it.  All i can say is there is this freshness in the air coming from all direction and angels, and as your walking through you hit stops where a warm savory smell from one of the local food vendors blends in with the fresh crisp light smell of beautiful goodness all around.  When that happens you just have to stop a find a little treat for your self sweet or savory.  My treat today was a "MAPLE BACON DOUGHNUT"  and let me tell you something about this doughnut it was like nothing i had ever had before.  This doughnut has like magic powers, that in stead of making you feel guilty when eating it you feel happy and almost a little proud for eating this doughnut.  In my entire life i have never eaten a doughnut and then said i was proud. This doughnut though was make with the freshest most local ingredients not to mention a ton of love that it was no longer bad to eat it.  So after you treat yourself your ready to get back to why you were there in the first place.  Mr chicken popped back into my head. That is when i got the idea in my head that i wanted to do a meat and potatoes kinda meal, in a lighter healthier kind of way.  That is when i walked by this veggie stand that stood out from all the others. Why you ask?   I saw the most beautiful purple little baby carrots still attached to their leafy green stems, i just had to have them so i picked a few bunches and off i went. I had my meat and my veg all i needed was my "potato" for this meat and potatoes meal.  And i remembered a few stands back theses little fingerling potatoes and thought with some fresh rosemary and a nice drizzle of olive oil S&P i had a meal.  Inspiration done now all i have to do is execute the meal that looks and smells so good and tasty in my mind.  So fellow foodies that's all to come in the last part of today's adventure stay tuned.

Uncharted Territory

Good morning fellow foodies and food lovers alike.  Well rested and ready to embark on a fun food adventure, full of new experiences and perfecting old skills and recipes.  Today's adventure is totally new to me.  we are going to butterfly and grill a whole chicken.  This idea was not mine alone nor will i be embarking on this adventure alone.  I have a little man muscle behind me in my trusty friend Hector. Who may i just say has never done this before either.  Now the concept seems simple enough buy a whole chicken cut out the back bone and you have a butterflied chicken.  And yet i will now do this until he gets here so as you can see i am a little timid...... so lets get on to the fun part and we can deal with Mr chicken when hector comes over later.  We have the chicken and that is where i get stuck. What are we going to have with the "butterflied grilled chicken"? Now i could sit here  rack my brain and looks though my endless recipes to find something to join Mr chicken, that is option one.  I am going to go for option two.  Letting all my senses take over and guide me in my choice.  The perfect place for this to happen is the farmers market.  So i am going to leave you for now and go off  to the farmers market where i am going to let the colors, smells and textures speak to me. rest up for part two of  uncharted territories "The Farmers market" a bit later.

First day of my day by day cooking project

Now as a foodie i like to think i am a good cook/chef, that however dose mean my every attempt is a thumbs up so today is the day my blog experiment truly starts today. the question is what is going to be my first cooking adventure?  No ideas so that just means going to the store to get inspired.  Okay fellow foodies and those who just have a love for good healthy fresh food, the inspiration is just not there today.  So tomorrow will be our first official day of "project day to day".  That being said not having the inspiration does not mean i can't enjoy some good quality food.  On the menu tonight is a revolution pizza from American Flat bread and a glass white wine.  See you all tomorrow when our adventures begin.     

Summer Salads

The warm hot summers call for something light crisp and refreshing, salads can get so boring so use what our seasons give us. Go out and see what calls to you. weather in a store or at a farmers market  there are fresh seasonal ingredients screaming out use me.  Salads have no rules so go out of the box......whoever said a salad has to be made with just veggies? Put some fruit on that salad and let your taste bids sing with joy.