Tuesday, March 30, 2010

Crab-Veggie-Mornay Pasta

Cook 1/4 box of spaghetti noodles. 

Melt 1.5 T butter in saucepan, add salt/pepper
Add 1.5 T flour, stir until combined, cook
Voila- you have a roux. 

Warm 1 c. milk in microwave on 50% power
SLOWLY add to butter/flour, stirring frequently, cook until almost simmering
Voila- you have a b├ęchamel sauce.

Add 1 or 2 c. shredded cheddar cheese and some garlic
Voila- you have a (pseudo) mornay sauce.

Add the noodles, combine and set aside.

In large skillet:

  • Warm few T. of olive oil
  • Saute 1/2 c. chopped onion, add salt- cook
  • Add bite-sized pieces of broccoli- cook
  • Add one package of imitation crab meat, cut into bite-sized pieces- cook
  • Add matchstick carrots & mushrooms, add salt- cook
Add the noodles and sauce to the large skillet, combine. 
Voila- a cheesy, seafood pasta.

Wednesday, March 17, 2010


  • 1 cup taco meat
  • 5 eggs
  • 3 slices of American cheese
  • good sprinkle of Tex-Mex seasoning
  • salt/pepper
  • salsa
  • Optional: onion, green bell peppers, mushroom

  • Warm meat in skillet
  • Add eggs, pre-scrambled in bowl
  • Sprinkle with seasoning, salt & pepper
  • When almost done, mix in cheese and salsa
  • When complete, top with salsa and optional dash of hot sauce

Wednesday, March 10, 2010

Playdate Pizzas

I had some ladies over for playgroup today and made these yummy little pizzas that were perfect for snacking and so easy.

2 packages of english muffins or little biscuits, pre-made and pre-sliced.
  • Mini-Pizzas

    • Vegetarian marinara sauce
    • Shredded mozzerella cheese
    • Pepperoni (optional)
    • Mushroom (optional)
  • BBQ Chicken Pizzas
    • BBQ sauce
    • Chicken- baked, cut into small pieces
    • Shredded cheddar cheese 
  • Hummus Veggie Pizzas

    • Hummus, (any variety- I like the red pepper hummus)
    • Cucumber, peeled and chopped
    • Tomato, chopped
    • Red onion, chopped
Pre-heat oven to 350-degrees F.
Open the muffins/biscuits and place them on 2 foil lined cookie sheets.
Spread some of the sauce on the bread, cover with toppings and insert in oven for approx. 10 minutes.
Remove from oven.
Using a cutting board, cut each into quarters using a sharp, non-serated knife.

Arrange on serving dish and viola!

Sunday, March 7, 2010

Veggie Pizza Minis

I la-la-love Paula Deen and her show, Paula's Home Cooking. This is her recipe that can be easily adapted for any day-party!

  • 2 tablespoons extra virgin olive oil
  • 3/4 cup halved grape tomatoes
  • 3 English muffins, sliced in 1/2
  • 3 cups diced eggplant
  • 1/4 Vidalia onion, sliced
  • 1 small yellow squash, thinly sliced
  • 1 small zucchini, grated
  • 1 tablespoon balsamic vinegar
  • 1/2 cup grated mozzarella
  • 1/3 cup crumbled feta cheese
  • 3/4 teaspoon Greek seasoning
  • 1/4 cup shredded fresh basil leaves


Preheat oven to 400 degrees F.
Heat 1 tablespoon of olive oil in a skillet and add tomatoes. Cook until tomatoes are softened. Add salt, to taste.
Spoon cooked tomatoes evenly over English muffin halves. In a skillet, saute eggplant and onions in 1 tablespoon of olive oil. Add squash and zucchini and cook until tender. Do not over cook, since they will cook some more in the oven. Add salt and pepper to taste. Spoon sauteed vegetables evenly over the tomatoes. Sprinkle each mini pizza with balsamic vinegar. Top with mozzarella and feta cheese. Sprinkle pizza with Greek seasoning and basil.
Bake 25 minutes, or until cheese is melted and crust is lightly browned.

Sweet Couscous with Nuts & Dried Fruit

Giada De Laurentiis sure knows how to do things right... this is a great recipe from her show, Everyday Italian.

  • 2 1/3 cups water
  • 1/2 cup sugar
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, chopped
  • 1/3 cup dried cherries, chopped
  • 2 1/2 cups (about 1 pound) couscous
  • 1/2 cup coarsely chopped toasted slivered almonds
  • 1/2 cup coarsely chopped toasted & skinned hazelnuts
  • 1/4 cup extra-virgin olive oil, if desired


In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
Transfer the couscous to an airtight container and store in the refrigerator.
Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.