PIZZA PIZZA

 Pizza is one of those foods (should be a total food group) that comes with endless choices of toppings as well as an incredible choice for crust preparation.  My husband and I are on a quest to try as many pizza/Italian restaurants as possible. I think pizza is on the top 5 list of comfort foods. And, with the endless combinations, it would be difficult to get bored!
 We have added a new one to our list recently-"Twisted Italian".  It is located on Happy Valley and Lake Pleasant in the Lake Pleasant Towne Center Shopping Center (near the Paradise Bakery).  Pizza crust is more oblong in shape and thin, brushed with garlic infused olive oil.  Suggested toppings are things like fresh made pizza sauce, roasted chicken and pesto, sausage, peppers, baby spinach.  Reasonably priced for individual size pizza-$10-12.  Beer steamed mussels, bruschetta, and fried calamari are a few appetizer choices.  Entrees include things like chicken or eggplant parmesan, herb roasted salmon, classic pastas and even a sirloin pizzaiola.  Service was excellent (we were there for a late lunch) and food came out quickly and hot.  The Twisted Italian also serves beer and wine. I had their Twisted Red Zinfandel and it was superb, only $5.  Cheesecake, Tiramisu and Cannoli topped the dessert list.
 I would say the whole experience was well worth the trip, and would definitely go back to try it for dinner.    Though I probably would not go late in the evening, the hours are M-F 11-Close, and Sat-Sun 12-Close.
Maybe next time I will try the Chicken Picatta, finished with white wine, lemon and butter.  I'll let ya know how it goes!
 Don't forget to comment by clicking on the red comments.

"IT'S GREEK TO ME" SALADS

Sooo many salads, and sooo many dressings to choose from nowadays; you would think we would eat more of them!  With spring on the way, bringing fresh lettuces, let's try a few of my favorites!

My favorite dressing:

GREEK DRESSING
1 Tablespoon Cavender's Greek Seasoning (In the spice section-a 3-1/2 oz. container in red,white and yellow)
1 packet of Splenda
1/4 cup red wine vinegar
1/2 cup canola oil (DO NOT use olive oil-too heavy)
Directions:  Shake ingredients to blend.

Two of my favorite salads:

GREEK SALAD
6 cups romaine lettuce (large head)
3/4 cup Kalamata olives (without pits)
1 cucumber, sliced in 1/4" slices
1 cup cherry tomatoes
1 red onion thinly sliced
1/2 lb. feta cheese
Directions: Toss and serve with Greek Dressing

MESCULIN SALAD
1 bag mesculin or spring mix salad mix
1/4-1/2 cup toasted walnuts (throw walnuts in a cast iron skillet and heat on med-high until toasted OR toast in 350 degree oven until toasted-keep an eye on them)
1/2 cup crumbled blue cheese
small pear thinly sliced (optional)
Directions: Toss salad mix, walnuts, and Greek Dressing.  Top with blue cheese crumbles & pear slices.

NOTE:
What is Mesculin?    Mesculin means mixture. The name mesculin comes from the Provencal (Southern France) word "mescla" which means "to mix".  Most mixes are a combination of young leaves such as radicchio, arugula, red leaf, mustard greens, cherval, endive, even dandelion.  These combinations are very tender and can be a little spicy in taste. YUM!!!!!

I MUST go make a salad now, how about you?  Don't forget to click on the red comments word to comment.  Would appreciate your input as I decide which recipes will be documented for future use. 
 

Good Thing We Weren't The Real Food Critics!

Sooooo, we went to this pizza place that was listed as "gourmet pizza" last night ( the excuse was to celebrate David's birthday a few days early). This place has mostly organic and gluten free items. We arrive and all seems great. Very retro place and not your "Dominos Pizza prices". Pretty crowded at first (restaurant seats 100) so we sat at one of 3 open high top table near the bar. We ask for a take out menu because we have a friend that is trying to eat gluten free.  Ooops, out of take out menus. Waitress came right over, and gave us time to peruse the menu.  We had different salads to start, and were allowed to have the ones we wanted as a smaller "with the entree" size. Very good!  David ordered a thin crust pizza and I ordered lasagna.  Ooops, out of lasagna. My second choice was spaghetti.  Did I mention that the waitress was really chatty and friendly?  First the pizza comes out which took a really long time. The pizza is burnt on the edges and several pieces were also burned on the bottom. Ooops!  The waitress said the chef would make another one but David agreed that he was okay with it as he likes a crispy crust.  Then my spaghetti comes out, looks good, (and tasted pretty good) and I ask for parmesan cheese. Ooops, out of parmesan. The waitress explains, "When I came in this morning I noticed there was no parmesan cheese and the chef said, yep we ran out last night."  As this was our first time at this restaurant we asked the waitress how long they had been in business and she said since 2009, then became very quiet for the remainder of the time we were there. 

Sooooo, here are the questions?  Comment on whether or not you would  return to this restaurant and recommend it to friend?  Why do you think the waitress suddenly became quiet and less friendly?  What expectations would you have from a restaurant that has been open since 2009?  Tell us what you think!

Click on the red comments word at the bottom to comment. If you are prompted to type in name or URL, just type in your first name and it will direct you back to comment.

The Month of Love

Well, we are heading into February on Wednesday -  the month of love!  Do you remember where you hid the leftover candy canes that were in the candy bowl or on the tree?  Here is an easy recipe to use up a few of the candy canes and have a little Valentine snack! 

                                                               CANDY CANE BARK

1-16 oz. package of white chocolate baking squares
4 red & white candy canes (1/2 cup)

Line cookie sheet with waxed paper.
Place candy canes in plastic bag & crush with hammer or kitchen
mallet to about 1/4 inch pieces.
Melt chocolate squares in double boiler OR place in small bowl
and microwave on medium to low, checking every 30 seconds.
Stir in candy canes and spread on waxed paper.
Refrigerate for at least an hour or until hardened.
Hold waxed paper on one end and peel back as you break
up pieces of the bark.












                                                                       


                                                                                    
                                                                                          
                                  

                                                                                           

MORE HELPFUL HINTS

It seems we don't think much about those little things we learn in the kitchen through the years, unless of course we learn from the mistakes we make. Admittedly, we have all overcooked or undercooked something, had cookies stick to the pan.  And I love the one where the turkey giblets are left in the paper inside the turkey.  
Maybe some of these tips will help:
1.  Leave a pen and paper in the kitchen to make a list of the process and items for the meal.  This also helps if you change a recipe and want to remember what you did differently.
2.  Use parchment paper on your cookie sheet to ensure they will not stick.
3.  Don't throw away that extra ginger root, Cut into1 inch pieces and place them in a zip lock bag.  Place in the freezer and store for several months.  Allow to thaw, then peel and cut as required.
4.   When baking stuffed mushrooms-bake in a non stick muffin pan. They are less messy and can be taken with you to a party more safely.
5.  Did you know that baking powder is a combination of baking soda, cream of tartar and cornstarch? Amazing!!!  It does not need an acid to activate like baking soda does.  It just needs liquid to start working.  AND, another cool fact is, when a recipe calls for baking powder and baking soda,  the baking powder helps it rise, and the baking soda neutralizes other acids in the recipe. (Make sure to discard these 2 items when the date expires, as they will not perform as well.)

Well, there's a few more tips I hope you can use.  Get cooking, and please don't forget to hit the red "comment" word below to leave your own tips or comments.  If you haven't signed up to become a follower, you can still leave a comment. Just leave your comment and click "Post". It will take you to "Profile". then you can just pick Name/URL, put you name in and it will post your comments. 

Lessons In Soups

The versatility of soup is endless, making it a popular choice for the beginning of a meal, or as the meal itself. Hot or cold, there are probably too many kinds of soups to imagine. Soup is generally made by combining meat and vegetables with stock, juice, or water or cream. Though most soups are served hot, there are many wonderful cold soups such as Vichyssoise, a creamy, cold potato and leek soup. Let's think of a few ways to prepare soup:
Consomme'   A clear soup made from stock or bouillon that is made by adding ground meats and vegetables and egg whites, simmered then strained through cheesecloth. A more complicated process than we think necessary, but really satisfying to eat, especially when we are sick.  Fortunately for us, consomme' can be purchased at the grocery store.
Bisque          Bisque is a rich, thick creamy soup that is pureed so it has an even texture. It is of French origin and traditionally, bisque includes seafood, wine and cream. Think of Lobster Bisque. Oh my, one of my favorites! And not to be outdone, She -Crab Bisque.  Yes, the crab is female. The term "gravid crab" used to be used, and is defined as an egg bearing crab. She-Crab sounds so much better, and I can tell you it is SPECTACULAR!
Chowder      Soups that are made with seafood or vegetables and cream are called chowders.  These chowders are usually thick and creamy with chunks of the ingredients.  Clam Chowder and Corn Chowder are two popular types of chowders. Bring on those cute oyster crackers and fresh ground pepper!
Stew            Typically, stews are thick and slow-cooked.  Stews contain meat and vegetables and are cooked slow and on lower heat with liquid, and in a closed pot or dish.  To thicken, flour or cornstarch is used, but arrowroot is also a favorite.  Arrowroot is a perennial herb found in rainforest habitats.  The plant grows about 2 feet and has small white flowers.  It is cultivated for a starch obtained from the rootstock.  Arrowroot is labor intensive so the cost is high, but used frequently instead of flour at health spas and five star restaurants, but can also be purchased by the home cook.

So go ahead, pick your soups.  With the chilly weather, there's no better time!!!

Click on the red comment word  or the post comment box at the bottom and tell us about your favorites.

Sometimes you just need a little pasta to go with that sandwich for lunch.  I use whole grain pasta when possible, just so I can make a "healthy" choice. Having said that, I usually choose regular macaroni pasta for Mac n' Cheese. (Why change a classic comfort food!) But that's another story. let's get to a recipe that is easy and colorful:

Chilled Rotini Pasta Salad

                                           

                            2 cups whole grain Rotini pasta (Rotini looks like little twists.)

                            (Fusilli can be a substitute.)    

                            1/2 cup (med/large) green bell pepper, diced

                            1/2 cup (med/large) red bell pepper, diced

                            1/2 cup (medium) carrot, diced OR shredded

                            1/2 cup frozen corn, thawed  

                            3/4 cup (large) tomato, diced

                            1/2 bottle (half of a 16 oz. bottle) Fat Free OR Lite Italian Dressing

                            Pepper to taste 

                            1/8 teaspoon dried thyme

                            1 packet Splenda or Truvia sugar substitute

        

                           

                            1.  Cook pasta according to package directions. Rinse in cold water.
                            2.  Dice green and red bell peppers.

                            3.  Dice or shred carrots.
                            4.  Thaw corn and set aside.
                            5.  Dice tomato. 

                            6.  Add veggies to cooked pasta in large bowl.
                            7.  Pour Italian dressing over top.

                            8.  Add pepper, sugar substitute, and thyme.
                            9.  Mix all ingredients and chill for at least 2 hours or overnight.

 

I have to say, this is easy and taste good too.  I love recipes you can make your own just by changing a few ingredients.  So go ahead, add diced onion or garlic.  Add different herbs like basil or parsley.  ENJOY!