Friday, November 8, 2013


I know it I am a flake...I post, post post then nothing absolutely noting out of me for months. Why, why do I keep doing this to you?!? Simple...Life gets crazy! Ever since I added a new little chef to my kitchen last November I get caught up and since we started solid food I am whipping up apples purees, mushing bananas and whirling up the baby bullet with all kinds of concoctions. But this is no reason to leave you out. So here we go again, I will do my best to post, but if it is any consolation when I go into hiding I am still cooking and squirreling away recipes to share with you so you are never far from my mind! So what do I have for you will I entice you to return to reading my blog and following me again...BACON...that's right BACON. Bacon gets everyone's attention and put us all in a good mood. So now that you may have forgiven my flakiness I have the most amazing, irresistible, delicious, mouth watering, serious Mac & Cheese you have ever eaten in your entire life. Forget about your favorite Mac & Cheese it is a Mac & Cheese of the past this is the Mac & Cheese of your future. But wait didn't I mention something about Bacon?!? That is correct, I have added bacon to this Mac & Cheese. There our relationship is now fixed and you will not even remember I ever left the blogging world...Enjoy!
8 oz. elbow macaroni
8 strips of bacon
1/2 cup white onion (chopped)
3 cloves garlic (minced)
1 (12 oz.) can evaporated milk
1 Large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne
8 oz. freshly grated smoked white cheddar cheese
1/4 cup Parmesan cheese
3 tablespoons white truffle oil

In a medium pan over medium heat cook bacon till crispy
Remove from pan with a slotted spoon onto a paper towel lined dish and blot
Crumble when cooled and set aside
In the same pan add onion and cook for 5 minutes
Add garlic and cook for 1 minute
Remove from heat Bring a large pot of salted water for the pasta to a boil and cook according to directions
In a separate bowl, whisk together the evaporated milk, egg, salt/pepper and cayenne
Once the pasta is cooked and drained immediately stir in evaporated milk mixture until combined
Take the pasta and add to the onions and garlic and cook over medium heat for 5-8 minutes or until the sauce comes to a simmer
Remove from heat stir in cheeses
Mix well to incorporate
Gently stir in truffle oil and half of the crumbled bacon
Top with remaining bacon serve immediately
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Tuesday, March 12, 2013

Leave The Crust Out Of This...

I guess I have a small obsession lately with reinventing the recipes for classic egg dishes...last week was my take on eggs benedict and this week quiche.  Quiche - who messes with quiche...I do!  I really love this versatile delight.  A delicious, fluffy egg mix of goodness is really what I believe quiche to be.  I read that a quiche is really just 4 eggs and a 1 1/2 of milk, heavy cream or half and half.  So having said that the possibilities are endless.  We can take the classic quiche Lorraine to a whole new level, a healthier level at that!  While I was dreaming of new filling creations for my quiche I dared to take it a step further and leave out the crust.  I know all these bold moves lately, no holladaise on the egg benedict and now no crust for the quiche, what's next?  Who needs the crust when you can have the custard filling all by itself, which in my opinion, is the best part.  So switch it up with me and make this oh so easy crustless quiche.  Serve it for brunch, lunch or even dinner!  It goes perfect with the traditional tossed salad or a salad with artichoke hearts, mozzarella and balsamic dressing - I just can't help myself I even have to tweak the side salad!  Enjoy...

Crustless Eggplant Quiche
1 Medium Eggplant (diced)
1 Medium Onion (diced)
4 Cloves Garlic (minced)
2 Tablespoons Olive Oil
1 Medium Eggplant (diced)
4 Roasted Red Peppers (sliced)
1/2 Teaspoon Red Pepper Flake
1 Teaspoon Dried Basil
1/4 Cup Grated Parmesan Cheese
4 Eggs
1/2 Cup Heavy Cream, Whole Milk or Half & Half

In a medium size pan add olive oil
Warm over medium heat
Add onions and garlic and cook for 4 minutes
Stirring often so garlic does not burn
Add eggplant and roasted red peppers and season with salt/pepper
Turn to incorporate eggplant and peppers with onions/garlic
Season with red pepper flake and basil
Add a touch more olive oil and mix
Cook for 8 minutes or until eggplant is soft
Remove from flame and set aside to cool
Once cooled add Parmesan cheese and mix well

Preheat oven to 375 degrees

In a medium size bowl
Whisk eggs with heavy cream, milk or half& half
Season with a few grinds of black pepper

Spread eggplant mixture evenly inside of a 9 x13 inch oven proof baking dish or pie plate
Pour egg mixture on top
Bake for 30 minutes
Remove from oven and slice into squares
Serve alongside a tossed salad

Side Salad
1 Head Romaine Lettuce (rinsed, dried and cut)
1 Can Artichoke Hearts (drained and diced)
8oz. Part Skim Mozzarella (diced)
Creamy Balsamic Dressing

In a bowl add lettuce, artichokes and mozzarella
Season with salt/pepper
Toss with desired amount of salad dressing
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Thursday, March 7, 2013

Tony's Benedict...

Who does not like eggs benedict?  Let's be honest perfectly poached eggs dressed up with hollandaise sauce all atop Canadian bacon and a buttery English muffin.  It is the perfect combination of everything wonderful.  It is an indulgent meal, something we cannot eat all of the time but we want to.  We want to sink that fork into the egg and see the yolk pour out all over the plate.  We want that yummy, creamy, salty bite of delight.  But how can I make this not so over the top fattening while maintaining the integrity of the eggs benedict...Simple!  Make a few adjustments, leave off the hollandaise - WHAT no hollandaise - how can that be.  Well when you top it with horseradish mustard you will not even realize the hollandaise is not there believe me.  It truly is a new take on a very classic dish...Enjoy!

Tony's Benedict...
Poached Eggs (see recipe below)
1 Bunch Asparagus (rinsed and rough ends cut off)
Salt/ Lemon Pepper
Olive Oil
4 Smithfield Boneless Pork Chops
Cracked Black Pepper
Horseradish Mustard

Preheat oven to 350 degrees
Lay asparagus in a single layer on a sheet pan
Season with salt/ lemon pepper
Drizzle with olive oil
Roast for 20 minutes
Remove from oven and set aside on a dish
On the same sheet pan place the pork
Bake for 12 minutes or until warmed through
In the meantime begin preparing the poached eggs
Remove pork from oven
Place one piece of pork per plate
Place a few spears of asparagus on top of each pork chop
Top with a poached egg
Season with a small grind of fresh black pepper
Add a small dollop of horseradish mustard

Poached Eggs
4 Eggs
Tablespoon White Vinegar

In a medium size pot bring water and vinegar to a slight simmer
Gently crack one egg at a time into the water
Gently stir water around the egg
Cook for 4 minutes
Remove each egg with slotted spoon to drain excess water

***Cook eggs longer if you desired a harder yolk***

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Friday, February 22, 2013

Margarita Friday...

Not only is it Friday but it is officially Margarita Friday...why you may be asking, because February 22 is National Margarita Day!  Wow it really does not get much better than that when you stop and think about it.   So having said that how about you make a shopping list and grab some items for an amazing, easy dinner and drinks Friday night at home.  These black bean stuffed peppers will not only save you more time for enjoying that Margarita but it will satisfy those taste buds.

I encourage you to enjoy Margarita Friday in a big way but in a responsible way - don't eat too many black bean stuffed peppers!  Enjoy...

Friday Night Stuffed Peppers

4 Large Red Peppers (rinsed and cut in half lengthwise, seeds removed)
1 Can Black Beans (rinsed and drained)
1 Avocado (seeded with fruit removed from peel)
1 Small Onion (diced)
1 Jalapeno (diced)
2 Tablespoons Franks Red Hot
2 Teaspoons Cumin
Salt / Pepper
4 oz. Low Sodium Chicken Broth
Low Fat Sour Cream

Preheat oven to 350 degrees
Arrange Peppers in a baking dish
In a medium size bowl add blacks beans, avocado, onion,
jalapeno, and Franks Red Hot Sauce
Toss to incorporate making sure avocado is well Incorporated into mixture
Season with cumin and salt/pepper
Adjust seasoning as desired (adding more Franks Red Hot for a spicier flavor)
Evenly stuff each pepper with mixture
Pour chicken broth around peppers
Bake for 40 minutes
Allow peppers to cool 5 minutes
Top with low fat sour cream
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Saturday, February 2, 2013

Ain't Nothing But A Chicken Wing...

This phrase cracks me up every time I am really not sure why but it does!  It has nothing to do with chicken wings which is a good thing because I don't even like chicken wings.  The only person around here who is the chicken wing eater is my husband.  He is always on the quest for the wing with the best flavor.  If you live anywhere around Manahawkin, New Jersey where we do, check out Doyle's Pour House for wings.  According to my husband, the self proclaimed wing man, they have the best wings around because they put them "back on the grill".  Which is in his mind is the best thing you can do to a chicken wing...fry it then grill it.  I do not see the thrill but like I said I don't like the wing...not grilled, definitely not fried..I am not interested.

Having said all that this recipe is not my creation it is my wing eaters recipe.  He decided he wanted wings his way.  They are healthier for you since they are not fried and the offer up a very different take on the traditional hot wing.  So gather up the ingredients and make some chicken wings for the big game tomorrow night...Go 49er's!

Ant's Wing Sauce

10-12 Frozen Chicken Wings
1 Zip Lock Bag
3 Tablespoons Honey BBQ Sauce
3 Tablespoons Honey
3 1/2 Tablespoons Franks Red Hot
1/2 Teaspoon Vegetable Oil
3 Teaspoons Jalapeno Pepper (minced)
3 Teaspoons Garlic (minced)

Whisk all of the ingredients in a bowl
Place wings in the Zip Lock Bag
Pour marinade over chicken wings
Marinate 3 hours or overnight in the refrigerator

Preheat oven to 400 degrees
Remove wings from refrigerator and place on a sheet pan
Cook 40 minutes turning once
Remove from oven to cool
Serve hot with paper towels for cleaning hands

***If you like to dip your wings - double the marinade recipe and use half for marinating the chicken and the other half for dipping the cooked chicken.  Do not consume any marinate that has been used on raw chicken***