Egg in the Hole

Sometimes the Simplest things are the best things. Case in point: Egg in the Hole. Whole Wheat Toast + Sunny Side up Egg = Perfect Breakfast. Since this Month is all about love we've sweetened it up by making the Hole Heat-shaped. 
The Deets are Simple:
Whole Wheat Bread
Eggs
Salt and Pepper to Taste
Butter

The How To
Lightly Toast a piece of your favorite Whole Wheat Bread
Cut a Hole or better yet, a Heart - set aside cutout 

Butter Bread
Place Bread in a Pan over Medium Heat
Crack Egg into Hole

Lightly Salt and Pepper to Taste
Cook until Egg is your desired "doneness" 
Mine took about 4 minutes to Perfect

Add a side of Grapefruit and a slice or 2 of Bacon and you've got a perfect breakfast.
This is also a great breakfast in bed for your sweetie....

OPUS Prime Steakhouse

OPUS Prime Steakhouse is of the Old World decor style, large oversized rod iron doors, dark wood furniture, amber glass lighting. It's over-the-top yet beautiful in its own big way. OPUS is definitely a special occasion restaurant, the food is fantastic, but its pricey.  So file OPUS on your list of places to try when you have something great to celebrate - like say your anniversary...   


First up: Crispy Calamari

I do not say this lightly when I say hands down, the best calamari I can remember eating. The breading was light and crispy, the calamari was cooked perfectly and somehow it wasn't heavy or greasy at all. The dipping sauce was OPUS' take on a traditional marinara-style sauce. It was fresh, flavorful and delicious!
The Calamari earns: 10/10 Stars!


Salad Course: Opus Prime Signature Salad

The "Signature" Salad definitely missed the mark. Mixed Greens, Red Pepper, Olives, Grape Tomatoes, Bacon, Croutons, and Blue Cheese with your choice of house made dressing. First of all, when I'm at a restaurant of this caliber, when I see olives, I assume I'm getting good Kalamata, Spanish or other "good" olives not what the "Signature" contained...canned black olives. Don't get me wrong, I like olives but those olives don't belong on any "Signature" salad. On top of bad olives, the bacon was mushy and flavorless, and the house made dressing was thick and bland. I absolutely would not recommend this salad.
The Signature Salad earns 1/10 Stars


The Main Course: Colorado Rack of Lamb, Atlantic Salmon and Garlic Mashed Potatoes

The Rack of Lamb was served with a peppercorn demi-glaze. The Lamb was a beautiful Medium-Rare+ absolute perfection, tender, juicy perfection and the demi-glaze was just right - which is saying a lot for me, a no sauce kind of girl.
The Rack of Lamb Earns  9/10 Stars

(please forgive the phone quality photo - it was much prettier than it looks)
The Atlantic Salmon was served with Jumbo Lump Crab and a Burre Blanc Sauce. The Salmon was flakey, the Crab was jumbo and succulent and the Burre Blanc was nice. This dish was everything that makes a good Salmon dish.
The Salmon Earns 8/10 Stars

And of course we can't forget the Roasted Garlic Mashed Potatoes...Skin on, extra creamy, just the way I like them. 
The Mashed Potatoes Earn 9/10 Stars


The Report Card for Opus Prime Steakhouse:
Service       7/10
Ambiance   8/10
Food          8/10
Overall        8/10



If you have a special occasion to celebrate I'd recommend OPUS Prime if your willing to splurge for said special occasion. 

Rainbow Smoothie

What starts out looking like a Rainbow and ends up looking like a delicious Mudpuddle? A Rainbow Smoothie of course!

The Deets
2 Stalks Rainbow Chard
1 Banana
1 Cup Blueberries
4-5 Strawberries
3/4 Cup Low Fat Plain Yogurt (you can use Vanilla - but omit the Honey)
1 Cup Ice
1 tsp Creamed Honey

The How To
Clean & Prep your Fruits & Veggies (remember everything that you toss in the blender gets blended - things don't get filtered out like the juicer)
Roughly Chop Chard, and Banana
Add Ice to Blender
Add all other Ingredients
Blend Away!

Enjoy your delicious, nutritious smoothie!

Nutrition and Childhood Obesity

Infograph found at here (along with other great stories, stats, and tips on healthy eating - especially for kids)


Scary isn't it! While I don't believe in scare tactics, I do believe in facing the truth and changing our situations for the better. I hope this little blippit will be a wake up call for all of us to eat a little better.

Apple Plum Beet Juice

We're kicking off the new year in line with our New Food Resolution of Juicing more! The goal is to juice at least once a week. So far so good, two weeks in... Today's juice is bright on color and bold in flavor, apples for sweetness, plums for tang and beets for ultra vitamins. Here's the scoop on this Ruby Drink.

The Deets

2 Apples

4 Plums

1 Beet peeled

The How To

Wash the fruit

Peel beet

Take out pits

Cut to fit juicer (usually this means cut in half or quarter)

 Juice Away!

Isn't that a beautiful color?
*I recommend mixing this juice 2/3 juice to 1/3 water*
Drink up Antioxidant!

New Food Resolutions

It's that time again! Time to renounce all things on the not-so-healthy food list and vow to eat only dark greens, lean proteins, and drink gallons of water a day. All kidding aside, I hope that you are making a least a small goal to eat a little healthier. I also hope that you aren't trying any crazy fad diets or going on a hunger strike.

Here are a few of my Food Resolutions for this year:

1. Juice more. I've been letting work and all the business of life make me "too busy to juice". Really? Too busy to juice? it takes a total of 20 minutes from start to clean up. No more excuses. Juicing more means more vitamins and veggies in my diet and less wasted fruits and veggies in my fridge.

2. Cook more veggies. I'm great at eating salad, but when it comes to cooking up an extra serving of veggies I've really been slacking.

3. Get more creative with whole grains. I have about a dozen standard recipes and I have been really bad at spicing things up lately.

Those are my 3 Food Resolutions. What are yours?

For a little more food-inspiration here are a few great tips I found on my new favorite website pintrest
First a little truth in humor.

I LOVE this one!

Such simple advice.

If you buy good food, you will eat good food. If you buy junk, you'll eat junk. Simple enough.
Happy Healthy New Year!

Spritz Cookies

Time for a Holiday Classic - Spritz Cookies. Spritz cookies are your classic cookie press cookie. I love a good Spritz Cookie, the soft, buttery vanilla crunch. I love them! Plain or decked out to the nines, Spritz Cookies are simple delicious and fun to make. From picking out which shapes and colors to whether to deck them out with colored sugar, sprinkles, nonpareils or leaving them as is, these cookies are just fun! On with the cookies!


The Deets
1 Cup Butter (2 Sticks)
1 1/4 Cup Sugar
1 Egg
1 1/2 tsp Pure Vanilla Extract
1 tsp Pure Almond Extract
2 1/2 Cups Sifted Flour
1/2 tsp Salt
Food Coloring
Sprinkles for Decorating

The How To
Whip Butter, Sugar, Egg, Vanilla and Almond Extract
Add Flour and Salt and Mix until Smooth
Divide Dough into as many colors you wish
Add Food Coloring until you get your desired color
Roll the dough into a roll that will fit into the cookie press
Pick your shape disc & press away (follow the instructions on your cookie press - mine is a Kuhn Rikon and it takes about 1 &1/2 trigger pulls for the perfect cookie)

Once cookies are pressed decorate away!

Bake at 375 for 7-8 Minutes.


Enjoy your perfect crispy spritz cookies & have a very Merry Christmas from my kitchen to yours!

100th Post! I'm Never Making These Cookies Again Cookies a.k.a. Cream Wafer Cookies a.k.a. Dream Wafer Cookies

Before I share one of my favorite cookie recipes I want to recognize that this is the 100th Post! It only took 5 years but here we are at 100 posts! I can't think of a better recipe for the 100th Post! It's one of my favorite recipes, its a bit challenging but worth every frustration.
My love of cooking and baking started before I can even remember. One of the things I loved was making cookies with my dad and even better the grand bake-off for Christmas with my mom. It seemed that "we" would spend a whole weekend baking all sorts of great treats. Once I was older I started trying recipes on my own.
My first nemesis in the kitchen were the Cream Wafer Cookies from the old Orange Betty Crocker Cookbook - I renamed them {in ink, in my mother's cookbook} "I'm never making these cookies again cookies". I have fought with this recipe since I was 12 years old. Finally, Finally after all these years (well, not THAT many years) I made a perfect batch! Not a single broken cookie in sight. So here it is, my improved and perfect version of the cream wafer cookie.

The Deets on the Cookie
1 Cup Soft Butter (Not Melted just soft to the touch)
1/3 Cup Whipping Cream
1 tsp Vanilla Bean Paste or Pure Vanilla Extract
2 1/4 Cup Sifted Flour
Sugar for Dipping

The Cookie How To
Whip Butter, Whipping Cream, and Vanilla
Slowly add Flour
The dough will be quite sticky, but that's how it's supposed to be
Sprinkle Flour and Sugar on rolling space (I like to use the counter - liberally use flour & sugar - dough is sticky)
Roll Dough to approximately 1/6 inch thin

Cut into little circles (I've tried other shapes, but it's harder to match the pieces perfectly)
Carefully move cookies - the dough is soft so use extra caution when moving
Dip both cookies in Sugar - evenly coat both sides

*Put on Silpat or parchment paper - I did one batch straight on my gold touch & it worked like a charm - but I still recommend you use a Silpat*

Use a Fork to poke holes in cookies
Bake at 365 degrees for 8 minutes
Let cookies cool prior to filling


The Deets on the Cream Filling
1/2 Cup Soft Butter (1 Stick)
1 1/2 Cups Powdered Sugar
1 1/2 tsp Whipping Cream
1 1/2 tsp Vanilla Bean Paste or Pure Vanilla Extract
Food Coloring to desired color


The Filling How To

Whip all ingredients to a Fluffy Cream

Once cookies are cooled, add a nice heap about 1 - 1/2 TBS of Filling

Top with a second cookie

Enjoy your perfect cream wafer cookies

Mint Meltaway Cookies - 2 Ways

Merry Christmas Season! Let the Holiday Baking Begin! Today's Christmas Cookie Delight is a new recipe I tried based on a recipe I saw on pintrest {did I mention I love pintrest?}. The original recipe is found here. As you know, or should know by now, I have a hard time leaving things alone... this recipe was no different. Here's my take on Mint Meltaway Cookies

The Deets
1 Cup Butter (2 sticks)
1 1/4 Cup Powdered Sugar
3 tsp Pure Mint Extract or Oil
3 tsp Pure Vanilla Extract
2 1/2 Cups Flour
Food Coloring
Hershey's Kisses (Plain or Mint Truffle)
Powdered Sugar


The How To
Preheat Oven to 375
Cream Butter, Sugar, Mint and Vanilla
Add Flour and Food Coloring
Mix Until Smooth


Option 1
Roll Dough into small balls and place on cookie sheet

Dust with Powdered Sugar once they come out of the oven

Option 2
Roll Dough into small balls and push a Kiss into the Center

Either way Bake at 375 for 8-10 minutes

My favorites are the ones with the Mint Truffle Kisses!

Enjoy your minty deliciousness!

Forgotten Favorites: Baked Potatoes

Sometimes I spend so much time trying to come up with creative meals that I forget about some classic (& quick) meals. Recently I rediscovered Baked Potatoes, how did I forget about these delicious spuds?
Another great thing about baked potatoes is they are quick!

The Deets
2 Baked Potatoes
4 Strips cooked Bacon Crumbled
1/2 Cup Shredded Cheese
Sour Cream
Butter

The How To
Pierce Potatoes and rub with Butter
Microwave for 6-7 minutes (most microwaves have a potato button that works perfectly)
Potatoes will be hot hot hot - cut with care
Top with your favorite toppings

Whether you like a little or a lot of toppings is up to you

Add a nice Salad and Dinner is served!

Plate, Pray & Enjoy!

Carmel Corn

I don't know what it is about fall, but fall brings out the snacker in me...puppy chow, carmel corn, cookies, chocolate covered pretzels...yummy! Today's Snackable is Carmel Corn.

The Deets
5-6 Cups of popped popcorn unsalted
1 Cup Brown Sugar
1/2 Cup Butter (1 Stick)
4 Cups Mini Marshmallows

The How To
Melt Butter over medium heat
Add Brown Sugar and Marshmallows
Stir until evenly melted (Don't Overcook or it will be hard)
Pour over popcorn toss until evenly coated

Enjoy the gooey deliciousness

Happy Snacking!

Perfect Thanksgiving Turkey the secret's in the Brine!

The first time I ever hosted Thanksgiving was during law school, a bunch of us got together and had a nice little eclectic meal; I made my first turkey, was introduced to hashbrown casserole and as always ate too much dessert. My first turkey was ok, but I knew I could do better. The next time I hosted Thanksgiving, I got ambitious and tried brining. I was hooked at first bite. Brining makes the turkey flavorful, juicy and amazingly delicious.

My recipe is based on an Emeril Lagasse recipe, but even though he's the king of "Bam" I of course had to put my own spin on it. So before I share the recipe for a perfect turkey, here are a few tips about brining:
1. Plan Ahead, the turkey should be brined for 12 - 24 hours prior to cooking
2. Make sure you have a big enough pot or other container for the brine and turkey
3. Feel free to spice it up

Ok, On with the Brine!
The Brine Deets
2 Gallons Water
1 Cup Salt
1 Cup Sugar
2 Oranges Quartered
2 Lemons Quartered
1 Onion Quartered
5 Bay Leaves
5 Basil Leaves
1 TBS Rosemary

The How to on the Brine
Remove innereds (giblets, liver, neck...) from Turkey
Rinse the Turkey
Dissolve Salt and Sugar in Water
Squeeze Oranges and Lemons into Water (then toss in the fruit)
Add Onions and spices
Slowly and Carefully add Turkey
Cover and let sit for 12 - 24 hours

Once the Turkey has had a nice briny bath it's time to get cooking. Remove the Turkey from the Brine and rinse. Loosen the Turkey's skin and place turkey in roasting pan.

The Deets for the Turkey
1 Turkey large enough to feed your group (I usually cook a 12ish pound bird)
Butter - Grab a stick and use as much as you think you'll need (I usually use about 1/2 stick)
1 Onion Quartered
2 Oranges Quartered
2 Carrots Quartered
2 Sticks of Celery Quartered
3 Bay Leaves
1 tsp Seasoning Salt
1 Cup Broth for Basting (premade or homemade your choice)

The How To Turkey
Preheat the Oven 325
Slip your hand under the turkey skin and slip in a few tablespoons of butter and massage onto Turkey
Stuff 1/2 Onion, 1/2 Carrots, 1/2 Celery, 1/2 Orange, and Bay Leaves in Turkey
Put remaining 1/2 Onion, 1/2 Carrots, 1/2 Celery, 1/2 Orange around Turkey
Flip the Turkey over, Breast Side Down and cook for one hour
Flip Turkey Breast Side up
Butter the top of the Turkey, sprinkle with Seasoning Salt and put back in the oven
Basting every 30-45 Minutes
Roast according to Turkey Weight
The Turkey is considered done when the internal temp is 165 (stick thermometer in inner thigh to get the best reading)
Let the Turkey Rest for 15-20 Minutes prior to carving.

Plate, Pray & Enjoy!

Happy Thanksgiving!

Puppy Chow

One of my favorite fall treats is puppy chow, otherwise known as muddy buddies. Simply put, it's chex cereal with chocolate, peanut butter and powdered sugar. Correctly put, it is a delicious and under appreciated treat!


The Deets
1 Cup Chocolate Chips
1 Cup Almond Butter
6-7 Cups of Chex Cereal
1 Cup Powdered Sugar

The How To
Melt Chocolate (microwave in plastic bowl on 50% heat for about 2 minutes, stirring every 30 seconds)
Add Almond Butter to Chocolate and mix until smooth
Pour over Chex Cereal (or add Chex to chocolate mix) and mix until cereal is covered
Once cereal is well coated, dump into paper bag
Add powdered sugar
Shake until covered with powdered sugar

It's so easy my baby sister can do it (& eat 1/2 the bowl in one evening!)

Enjoy your quick and easy sweet treat!

The Perfect Italian Salad

Every now and then you need a good crisp, classic Italian salad. This is a great classic salad that's sure to be a crowd pleaser. You can mix up the dressing and keep it on hand for a weeks worth of salads or make a big salad for a crowd, either way you'll have happy salad fans.

The Dressing Deets
1/2 Cup Low Fat Plain Yogurt
1/4 Cup White Vinegar
1 TBS Lemon Juice
2 TBS Olive Oil
1 TBS Sugar
1 tsp Italian Seasoning
1/2 tsp Basil Flakes
1/2 tsp Garlic Salt
1 tsp Sea Salt
1/4 Cup Finely Shredded Parmesan Cheese

The How To
Add all ingredients and mix until smooth
Let Dressing set for 30 - 45 minutes prior to use so flavors can meld.

The Salad Deets
1 Head Romaine Heart Lettuce - Roughly Chopped (about 4 Cups)
4 Cups Spinach - Roughly Chopped
2 Tomatoes - Diced or Sliced - your preference
1 Cucumber - Peeled and Sliced
1/3 Small Red Onion Thinly Sliced
1/2 Cup (about 6-8) Pepperoncini Peppers
1/2 Bag of Croutons (About 1 1/2 - 2 Cups)
1/3 Cup Grated Parmesan Cheese

Toss Salad ingredients into a large bowl and add dressing.

Plate, Pray & Enjoy!

Perfect Pizza from Crust to Toppings

I should issue a word of caution to those who love deep dish, thick crust, manly man pizza - this recipe is not for you. This pizza is for all the real pizza lovers, those who prefer Italian style thin crust with fresh toppings. If that sounds like your kind of pizza you are in luck, this recipe is pizza perfection {in my clearly not so humble opinion}. It's taken me a long time to perfect the crust and I finally feel confident that this is the crust. A crust I am willing to share and hope you enjoy.
But we all know that the crust is only half of the symphony that is a slice of pizza. The toppings are also crucial - now I won't pretend to know what you like, but I will give you a few suggestions for great pizza combos. Hopefully you will create your own perfect pizza. And when you do, please share it. I'd love to hear what you come up with. Now on with the food!

The Pizza Crust Deets
1 1/2 Cup All-purpose Flour
1 1/2 Whole Wheat Flour
1 tsp Salt
1 tsp Sugar
1 packet Yeast
1 Cup Warm Water
1 1/2 TBS Olive Oil
Corn Meal for bottom of Crust
*For a twist you can add 1 tsp Rosemary and 1 tsp Crushed Basil

The Pizza Crust How To
You can Mix by Hand or in a Mixer with a Dough Hook - I use the mixer.
Add 1/2 of the Flour to mixing bowl (I like to mix my flour and add 1/2 of the mixture to start)
Add Salt, Sugar and Yeast
Mix Dry Ingredients
Add Warm Water and Olive Oil
Mix on low until dough is "wet"
Mix on medium for 1-2 minutes
Add remaining Flour
Mix until Dough until it holds together
Knead Dough on floured surface until elastic and smooth (Dough will feel smooth and the consistency will be medium-firm - don't kneed until hard or your crust will be tough. Kneading takes about 2-3 minutes.
Knead Dough into a ball and place in a greased bowl and cover with plastic wrap.
Let rest for 20-30 minutes while dough rises - it should double in size.

Once Dough has risen, divide in two.
Pull Dough into Flat disk.
Sprinkle Corn Meal on Counter and Rollout the Dough nice and thin (about 1/4 inch thick or less if you like super crisp crust)
Place Crust on greased baking sheet, brush with olive oil
Bake @ 425 for 7-10 minutes depending on your oven
Take crust out of oven and add toppings
Return to Oven and Bake another 7-10 minutes until done.

Topping Suggestions

Classic Margarita 
Brush Crust with Olive Oil and add the following:
5-6 Slices of Fresh Mozzarella
1 Tomato thinly sliced (I prefer Roma Tomatoes)
1 Bunch Fresh Basil Leaves Finely Ribboned (Make a stack of basil leaves, roll them and thinly slice the roll - this will create ribbons)
Bake @425 for 7-10 minutes on 1/2 baked crust

Prosciutto Fig
Brush Crust with Olive Oil and add the following:
4-5 Slices of Fresh Mozzarella
4-5 Dried Figs thinly sliced
Bake @425 for 7-10 minutes on 1/2 baked crust
Add 6-8 slices of Prosciutto
Add a handful of Arugula

Artichoke Parmesan
Brush Crust with Artichoke Paste
8-10 Artichoke Hearts (I buy the quartered hearts and cut them in 1/2)
1 Roma Tomato thinly sliced
1/2 Cup Shredded Mozzarella
1/2 Cup Grated Parmesan
Bake @425 for 7-10 minutes on 1/2 baked crust

Classic Prosciutto

Brush Crust with Olive Oil and add the following:

5-6 Slices of Fresh Mozzarella

1 Tomato thinly sliced (I prefer Roma Tomatoes)

1 Bunch Fresh Basil Leaves Finely Ribboned (Make a stack of basil leaves, roll them and thinly slice the roll - this will create ribbons)

Bake @425 for 7-10 minutes on 1/2 baked crust

Add 6-8 slices of Prosciutto

I have a lot more topping ideas, but I think 4 is plenty to get you started!

Plate, Pray & Enjoy!

Fall into Fall: Chocolate Chip Pumpkin Cookies

Fall = Pumpkin. I'm a big fan of pumpkin in the fall, pumpkin cookies, pumpkin bread, pumpkin muffins, pumpkin seeds. There are only two ways (I know of) that I don't like pumpkin: pumpkin pie (I know, I know, it's a classic - but I can't do it - in fact, I don't like pie at all) and pumpkin soup (sorry mom). Anyway back to the good pumpkin! Today we are whipping up some pumpkin chocolate chip cookies! This recipe is quick easy and yields about 5 dozen fluffy pumpkin chocolate chip cookies. Yummy.


The Deets
1 Cup Butter (2 sticks) 
1/2 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
1 Can Pumpkin Puree
1 tsp Pure Vanilla Extract
3 Cups Flour (I use 2 Cups Regular, 1 Cup Wheat)
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon 
1 tsp Nutmeg 
1 Bag Chocolate Chips (Milk)


The How To
Cream Butter, Sugars and Eggs
Add Vanilla and Pumpkin

Add Flour, Baking Soda, Salt, Cinnamon and Nutmeg
Beat until Smooth

Add Chocolate Chips

Scoop onto cookie sheets (spray sheets with Pam first)

Bake at 350 degrees for 10 - 15 minutes (may take 20 minutes depending on oven)

Enjoy a cookie or two along with your beautiful fall weather!