November 24, 2009

Delish Detector!- Muscle Milk (WIN a Muscle Milk Gift Package!!)

Thanksgiving is only a few days away and I know that while we all are looking forward to our favorite Turkey Day dishes, we are also dreading gaining the holiday pounds.

Thankfully, after Thanksgiving you can help yourself get back in shape by incorporating exercise and a little Muscle Milk into your diet.

I am actually a Muscle Milk junkie and find it to be a great way to get more protein into my diet.  A Muscle Milk smoothie in the morning, or even having it before the gym is a great way to get your body the protein it needs to perform well in any exercise you do.

Check out Muscle Milk’s Sexy Pilgrim video, then enter to win a Muscle Milk Gift Package!

How to win a Muscle Milk Gift Package:

1. Leave a comment about what dish you’re looking forward to most this Thanksgiving and what you’re most thankful for.

2. A random winner will be picked from the comments left on the comments page.  The winner must be a U.S resident.  Once the winner has been chosen, we will contact you and Muscle Milk will send you your package.

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November 23, 2009
“Veggie Pot Pie and I Don’t Care”- Mini Spinach and Mushroom Pot Pies Last night in my kitchen, it looked like an episode of Iron Chef.  People were running around like crazy, hot pans in hand, pots boiling over.  It was utter chaos.  Why did it turn into kitchen stadium in my house?  Well, I attribute this chaos to the fact that our fridge broke.  In order to save some of the food we had, we went into Iron Chef mode. Everyone in the kitchen had a job to create a dish out of whatever they could salvage from our fridge/freezer.  Let me tell you, it was quite an interesting array of food.  Fortunately, I found puff pastry and decided to run with an idea I saw on TV earlier in the day, mini pot pies. What You Need (Feeds 4): 1/2 Pkg. Puff Pastry (thawed) 1 Pkg. Baby Bella Mushrooms (sliced) 1/2 Onion (diced) 10 oz Frozen Spinach (thawed) Pinch of Herbs (to taste) 1 Tbsp. Mushroom Soup Mix (Osem brand) Salt/Pepper 1/2 Cup Ricotta Cheese 1/4 Cup Pecarino Romano Cheese (grated) 1 Egg (for egg wash) Heat oven to 400 degrees. 1. Roll out puff pastry dough just a bit so it is thinner.  Use a large round cookie cutter to cut 4 circles.  Then use a small/medium cutter to cut 4 smaller rounds.  Then, take the 4 large rounds and place each into a greased cupcake tin.  Set aside. 2. Pre-heat a large greased pan on medium heat.  Add the onions and cook until tender.  Then add in the mushrooms and soup mix.  Saute until tender then add the spinach, cheeses and seasonings.  Stir together until well mixed and turn off heat. 3. Spoon the spinach mixture into each of muffin tins.  Place the extra dough rounds on top and pinch the doughs together around the edge.  Cut a small slit on top.  Then, using a brush, lightly coat the tops with the egg wash. 4. Place in oven for about 20-25 minutes or until browned.

“Veggie Pot Pie and I Don’t Care”- Mini Spinach and Mushroom Pot Pies

Last night in my kitchen, it looked like an episode of Iron Chef.  People were running around like crazy, hot pans in hand, pots boiling over.  It was utter chaos.  Why did it turn into kitchen stadium in my house?  Well, I attribute this chaos to the fact that our fridge broke.  In order to save some of the food we had, we went into Iron Chef mode.

Everyone in the kitchen had a job to create a dish out of whatever they could salvage from our fridge/freezer.  Let me tell you, it was quite an interesting array of food.  Fortunately, I found puff pastry and decided to run with an idea I saw on TV earlier in the day, mini pot pies.

What You Need (Feeds 4):

1/2 Pkg. Puff Pastry (thawed)

1 Pkg. Baby Bella Mushrooms (sliced)

1/2 Onion (diced)

10 oz Frozen Spinach (thawed)

Pinch of Herbs (to taste)

1 Tbsp. Mushroom Soup Mix (Osem brand)

Salt/Pepper

1/2 Cup Ricotta Cheese

1/4 Cup Pecarino Romano Cheese (grated)

1 Egg (for egg wash)

Heat oven to 400 degrees.

1. Roll out puff pastry dough just a bit so it is thinner.  Use a large round cookie cutter to cut 4 circles.  Then use a small/medium cutter to cut 4 smaller rounds.  Then, take the 4 large rounds and place each into a greased cupcake tin.  Set aside.

2. Pre-heat a large greased pan on medium heat.  Add the onions and cook until tender.  Then add in the mushrooms and soup mix.  Saute until tender then add the spinach, cheeses and seasonings.  Stir together until well mixed and turn off heat.

3. Spoon the spinach mixture into each of muffin tins.  Place the extra dough rounds on top and pinch the doughs together around the edge.  Cut a small slit on top.  Then, using a brush, lightly coat the tops with the egg wash.

4. Place in oven for about 20-25 minutes or until browned.

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November 19, 2009

On My Delish List- Hugo’s West Hollywood

When I’m traveling, whether it be for business or pleasure, I’m always on a mission to find restaurants to add to my “Delish List.”  One of my favorite places to hunt down the best restaurants is Los Angeles.

On my last trip to LA, I had the pleasure of having brunch at Hugo’s in West Hollywood.  After a late night celebrating the first ever Troop Beverly Hills: The Experience, my sister and I ventured over to Hugo’s before my flight back to Florida.

While I browsed the menu, I enjoyed an delish Iced Chai Latte and basked in the sun at an outside table.  I was overwhelmed by the incredible menu and all of the vegetarian options. Don’t you hate when there are so many interesting menu items and you can’t figure out what to choose?

Finally, after a good 15 minutes of reading the menu, I decided on the Oatmeal Frittata.  Which was a combination of Organic steel cut oats, kamut flakes and rye flakes with almonds, folded into an egg white frittata, and garnished with cottage cheese, strawberries and apple sauce.  It was fantastic!  The texture from the steel cut oats combined with the sweetness of the strawberries and the apple sauce made for a perfect combination with the egg whites.

My sister ended up ordering the Go Green Frittata which was a mixture of egg whites, chard, beet greens, kale, spinach puree, broccolini, zucchini, asparagus, quinoa, garlic and extra virgin olive oil. Topped with alfalfa sprouts and an apple-mango-mint sauce.  This frittata may not have been my first choice on the menu, it was still fantastic, especially with the goat cheese she added on top.

These are just two of the many amazing menu items at Hugo’s and I’m sure that I’ll be heading back there next time I’m in town.  I hear their Macaroni and their Pasta Mama breakfast are superb.

Be sure to check out the rest of Hugo’s menu!

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November 17, 2009
Delish Detector!- Mrs. Prindable’s Handmade Confections The holiday season is just around the corner and if you’re like me, you’re usually scrambling to find gifts and create your entertaining menus.  I’m sure you spend hours trying to figure out the perfect dish or gift to bring to your Thanksgiving or holiday feast. Well this year, there will be no need to make yourself crazy.  Mrs. Prindable’s Handmade Confections has got you covered for all of your holiday dessert needs. Mrs. Prindable’s is famous for their Jumbo Gourmet Caramel Apples and are sure to make any holiday feast special. This year, Mrs. Prindable’s is featuring an array of gorgeous holiday gourmet apples topped ornaments for all your special occaisons.  One particular apple that had me forgetting all about the standard holiday desserts was the Double Chocolate Peanut Butter Almond Caramel Apple.  This jumbo apple is sure to make an appearance on my dessert table. Make your holiday season extra special and check out all of Mrs. Prindable’s incredible holiday confections.

Delish Detector!- Mrs. Prindable’s Handmade Confections

The holiday season is just around the corner and if you’re like me, you’re usually scrambling to find gifts and create your entertaining menus.  I’m sure you spend hours trying to figure out the perfect dish or gift to bring to your Thanksgiving or holiday feast.

Well this year, there will be no need to make yourself crazy.  Mrs. Prindable’s Handmade Confections has got you covered for all of your holiday dessert needs. Mrs. Prindable’s is famous for their Jumbo Gourmet Caramel Apples and are sure to make any holiday feast special.

This year, Mrs. Prindable’s is featuring an array of gorgeous holiday gourmet apples topped ornaments for all your special occaisons.  One particular apple that had me forgetting all about the standard holiday desserts was the Double Chocolate Peanut Butter Almond Caramel Apple.  This jumbo apple is sure to make an appearance on my dessert table.

Make your holiday season extra special and check out all of Mrs. Prindable’s incredible holiday confections.

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November 16, 2009

“Lazy Sunday…Dinner”- Eggplant Parmesan with Spinach, Mushrooms and Onions

On Sunday nights, I’m never in the mood to make too much of a mess in the kitchen, but I’m also not one to just settle for leftovers.  So last night I got in the mood for eggplant and decided to make a quick and easy eggplant parm.

What You Need (Feeds 2):

1 Small-Medium Eggplant (Sliced thin- lengthwise)

1/2-3/4 Cup Ricotta

1 Cup Frozen Spinach (cooked and drained)

1/2 Pkg. Baby Bella Mushrooms (Sliced)

1/2 Yellow Onion (Chopped)

3/4 Cup Shredded Mozzarella Cheese

Italian Seasoning (to taste)

2 Cups Tomato Sauce

Red Pepper Flakes (to taste)

Salt/Pepper

Set Oven to 400 degrees Convection.

1. Place the sliced eggplant on a greased cookie sheet and place in the oven for about 15-20 minutes or until eggplant has become tender and relatively dried out.  Then remove from oven and set aside.

2. Meanwhile, heat a greased saute pan on low-medium heat.  Add in the onions and cook until tender (do not let them brown).  Then add the mushrooms and allow to cook until tender as well.

3. Then, in a small bowl, combine the mushroom mixture with the ricotta and about 1/2 of the mozzarella cheese.  Season with italian seasoning, salt/pepper and red pepper flakes to taste.

4. Next, grease a casserole dish.  Pour just a small amount of tomato sauce in the bottom of the pan.  Next, take a piece of eggplant and spoon a small amount of the cheese mixture onto the eggplant then place it in the casserole dish (cheese side up).  Pour a small amount of tomato sauce on top.  Repeat until you have about 4 layers.  Sprinkle the rest of the mozzarella cheese on the top layers.

5. Place casserole dish in oven for about 20 minutes.  At the last 3 minutes, turn the oven onto broil and allow the cheese to crisp.

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November 13, 2009
“Gators Take The Cake…Pops”-Gameday Tailgate Dish The Florida Gators travel to South Carolina this weekend where they will take on the Gamecocks. Delish Your Dish has got you covered for your game day tailgate party.  This week we’re serving up some Gator’s Take The Cake Pops. Be sure to check out Only Gators for all of your Gator sports news! What You Need: Vanilla Cake Mix Blue and Orange Food Coloring 2 Containers of Vanilla Frosting Lollipop Sticks 1/2 Bag Chocolate Chips 1. Mix cake according to package.  Split the batter into two bowls.  Dye each bowl, one orange and one blue.  Pour the cake batter into separate cake pans and cook according to package directions. 2. Remove the cakes from the oven and allow to cool.  Then crumble each cake into separate bowls.  Add a half container of icing into each bowl and combine until the cake is moistened (Add more icing if the cake needs to moisten more).  Place in fridge to cool and firm up. 3. Then take a little of the orange cake and a little of the blue cake and roll into a 1-2 inch ball.  Dip one end of the stick into the frosting and stick into the ball.  Place the balls onto a tray covered in wax paper.  Once you have rolled all the cake into balls, place tray into the freezer for at least 30 minutes. 4. Meanwhile, microwave the chocolate chips in 30 second intervals until completely melted.  Then remove the cake from the freezer.  Dip the cake pops into the melted chocolate.  Cover about 3/4 of pop with the chocolate then place back on the wax paper.  Then place tray in the fridge to cool until ready to serve.

“Gators Take The Cake…Pops”-Gameday Tailgate Dish

The Florida Gators travel to South Carolina this weekend where they will take on the Gamecocks.

Delish Your Dish has got you covered for your game day tailgate party.  This week we’re serving up some Gator’s Take The Cake Pops.

Be sure to check out Only Gators for all of your Gator sports news!

What You Need:

Vanilla Cake Mix

Blue and Orange Food Coloring

2 Containers of Vanilla Frosting

Lollipop Sticks

1/2 Bag Chocolate Chips

1. Mix cake according to package.  Split the batter into two bowls.  Dye each bowl, one orange and one blue.  Pour the cake batter into separate cake pans and cook according to package directions.

2. Remove the cakes from the oven and allow to cool.  Then crumble each cake into separate bowls.  Add a half container of icing into each bowl and combine until the cake is moistened (Add more icing if the cake needs to moisten more).  Place in fridge to cool and firm up.

3. Then take a little of the orange cake and a little of the blue cake and roll into a 1-2 inch ball.  Dip one end of the stick into the frosting and stick into the ball.  Place the balls onto a tray covered in wax paper.  Once you have rolled all the cake into balls, place tray into the freezer for at least 30 minutes.

4. Meanwhile, microwave the chocolate chips in 30 second intervals until completely melted.  Then remove the cake from the freezer.  Dip the cake pops into the melted chocolate.  Cover about 3/4 of pop with the chocolate then place back on the wax paper.  Then place tray in the fridge to cool until ready to serve.

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November 12, 2009
Delish Detector!- Bubbies Homemade Mochi Ice Cream You know that saying, “Good things come in small packages?” Well, I think they were referring to Bubbies Homemade Mochi Ice Cream.  These bite-sized, treats are unlike any other frozen dessert I’ve ever had. You may be thinking to yourself, “What is mochi ice cream?”  Well, these little frozen delights are made up of Bubbies homemade ice cream, wrapped in sweetened rice flour. I first stumbled upon these delish treats at the Fancy Food Show in New York.  Yes I admit I had more than my fair share of samples at the show, but I couldn’t resist…they’re that good! Then, recently I was browsing through Whole Foods and saw the box for Bubbies Mochi Ice Cream.  Let me just say, I’m one happy camper. Check your local Whole Foods or order online from Bubbies so you can get hooked on mochi ice cream too!  Be sure to check out all 19 flavors!!

Delish Detector!- Bubbies Homemade Mochi Ice Cream

You know that saying, “Good things come in small packages?” Well, I think they were referring to Bubbies Homemade Mochi Ice Cream.  These bite-sized, treats are unlike any other frozen dessert I’ve ever had.

You may be thinking to yourself, “What is mochi ice cream?”  Well, these little frozen delights are made up of Bubbies homemade ice cream, wrapped in sweetened rice flour.

I first stumbled upon these delish treats at the Fancy Food Show in New York.  Yes I admit I had more than my fair share of samples at the show, but I couldn’t resist…they’re that good!

Then, recently I was browsing through Whole Foods and saw the box for Bubbies Mochi Ice Cream.  Let me just say, I’m one happy camper.

Check your local Whole Foods or order online from Bubbies so you can get hooked on mochi ice cream too!  Be sure to check out all 19 flavors!!

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November 11, 2009
“A Modern Family TV Dinner”- Vegetarian Meatloaf with Cauliflower Mash and Veggies This dish was inspired by two of my favorite shows right now.  On Wednesday nights you can find me on the couch with my eyes glued to the TV.  Like many of you, I am a huge fan of both Modern Family and Top Chef.  Last week on Top Chef, the quick-fire challenge asked the chefs to create a TV dinner inspired by a show. So in an effort to create a TV Dinner, I used the idea of a “Modern Family” dinner by creating a healthy, vegetarian TV dinner.  Enjoy! What You Need (Serves 2): For The “Meatloaf”: 1 Pkg. Seitan (diced) 1 Cup Chopped Onions 1 Pkg. Sliced Baby Bella Mushrooms (roughly chop) 1 Cup Lentils (rinsed and drained) Onion Powder (to taste) Garlic Powder (to taste) Pepper (to taste) 1/4 Cup Shredded Cheddar Cheese Set Oven to 400 Convection 1. Preheat a greased saute pan on medium heat.  Add the onions and mushrooms to the pan and cook until the onions are almost clear and the mushrooms are tender. 2. Add half of the mushroom mixture to a medium bowl.  Set the rest of the mushrooms aside.  Add half of the seitan to the bowl as well as the lentils.  Use a hand blender to puree the mixture.  Once it is a smooth consistency, add the rest of the mushroom mixture, setian and cheddar cheese.  Fold the mixture until well mixed. 3. Grease a cookie sheet.  Using your hands, form the mixture on the tray into “meatloaf” shapes about 1/2” thick.  It should create about four pieces. 4. Place tray in oven for about 35 minutes. Then remove from oven, flip the patties and place back in the oven for another 10 minutes. For the Cauliflower Mash: What You Need: 1 bag Frozen Cauliflower 1/2-3/4 Cup Sour Cream Butter (optional) Salt/Pepper (to taste) 1. Cook cauliflower according to package.  Puree the cauliflower and sour cream with a hand blender.  Season to taste.

“A Modern Family TV Dinner”- Vegetarian Meatloaf with Cauliflower Mash and Veggies

This dish was inspired by two of my favorite shows right now.  On Wednesday nights you can find me on the couch with my eyes glued to the TV.  Like many of you, I am a huge fan of both Modern Family and Top Chef.  Last week on Top Chef, the quick-fire challenge asked the chefs to create a TV dinner inspired by a show.

So in an effort to create a TV Dinner, I used the idea of a “Modern Family” dinner by creating a healthy, vegetarian TV dinner.  Enjoy!

What You Need (Serves 2):

For The “Meatloaf”:

1 Pkg. Seitan (diced)

1 Cup Chopped Onions

1 Pkg. Sliced Baby Bella Mushrooms (roughly chop)

1 Cup Lentils (rinsed and drained)

Onion Powder (to taste)

Garlic Powder (to taste)

Pepper (to taste)

1/4 Cup Shredded Cheddar Cheese

Set Oven to 400 Convection

1. Preheat a greased saute pan on medium heat.  Add the onions and mushrooms to the pan and cook until the onions are almost clear and the mushrooms are tender.

2. Add half of the mushroom mixture to a medium bowl.  Set the rest of the mushrooms aside.  Add half of the seitan to the bowl as well as the lentils.  Use a hand blender to puree the mixture.  Once it is a smooth consistency, add the rest of the mushroom mixture, setian and cheddar cheese.  Fold the mixture until well mixed.

3. Grease a cookie sheet.  Using your hands, form the mixture on the tray into “meatloaf” shapes about 1/2” thick.  It should create about four pieces.

4. Place tray in oven for about 35 minutes. Then remove from oven, flip the patties and place back in the oven for another 10 minutes.

For the Cauliflower Mash:

What You Need:

1 bag Frozen Cauliflower

1/2-3/4 Cup Sour Cream

Butter (optional)

Salt/Pepper (to taste)

1. Cook cauliflower according to package.  Puree the cauliflower and sour cream with a hand blender.  Season to taste.

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November 10, 2009
“Ah-Ee-Oo…Mango Tofu”- Vegetable Stirfry with Mango Tofu Annnd we’re back in action.  Sorry for the lack of posting yesterday.  This gal was running around like a mad woman and was unable to make it to a computer.  But now that I’m up to speed, let’s get our tofu on. What You Need: 1 Bag Vegetable Stir-Fry Mix 1 Block of Extra Firm Tofu 1/4 Cup Mango Preserves Red Pepper Flakes (to taste) 1/4 Cup Chopped Dry Roasted Almonds Set oven to 400 degrees convection 1. Drain the tofu and pat dry.  Slice the tofu into 1/2” rectangular slices.  Place the tofu onto a greased cookie sheet.  Scoop about 1 tsp. of mango preserves onto the tofu pieces.  Place in oven for about 45 minutes. 2. Meanwhile, saute stir-fry vegetables with desired flavoring (teriyaki sauce, stir-fry sauce, etc.).  Set aside. 3. Remove tofu from oven and place on plate with stir-fry veggies.  Spoon remaining preserves onto the tofu.  Then, finish the plate with the chopped almonds and red pepper flakes.

“Ah-Ee-Oo…Mango Tofu”- Vegetable Stirfry with Mango Tofu

Annnd we’re back in action.  Sorry for the lack of posting yesterday.  This gal was running around like a mad woman and was unable to make it to a computer.  But now that I’m up to speed, let’s get our tofu on.

What You Need:

1 Bag Vegetable Stir-Fry Mix

1 Block of Extra Firm Tofu

1/4 Cup Mango Preserves

Red Pepper Flakes (to taste)

1/4 Cup Chopped Dry Roasted Almonds

Set oven to 400 degrees convection

1. Drain the tofu and pat dry.  Slice the tofu into 1/2” rectangular slices.  Place the tofu onto a greased cookie sheet.  Scoop about 1 tsp. of mango preserves onto the tofu pieces.  Place in oven for about 45 minutes.

2. Meanwhile, saute stir-fry vegetables with desired flavoring (teriyaki sauce, stir-fry sauce, etc.).  Set aside.

3. Remove tofu from oven and place on plate with stir-fry veggies.  Spoon remaining preserves onto the tofu.  Then, finish the plate with the chopped almonds and red pepper flakes.

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November 6, 2009
“Sturgis Kicked Up Gameday Dip”-Spicy Southwest Cheese Dip Last week the Florida Gators sent the Georgia Bulldogs home with their tails between their legs.  During the game, Caleb Sturgis made a 56-yard field goal, a career best.  So this week, the Gator Gameday Grub is celebrating Caleb Sturgis and his 56-yarder. This week as we face Vanderbilt, the Gators are hope to continue their winning streak and continue on the road to a perfect season. For all of your Gator Sports news, be sure to check out ONLY GATORS! What you need: 1 Brick of Cream Cheese (1/3 less fat) 1/2 cup Taco Sauce (You may want to add more depending upon how strong of a flavor you want) 1/2 cup + more to sprinkle on top Mexi-cheese (the kind that has taco seasoning in it) 1/4 cup Shredded Sharp Cheddar Cheese (or Monterey Jack) 1 small tomato (drained and chopped) 1/2-3/4 cup Black Beans (rinsed) 1/2 small Onion (chopped) 1/2 cup Yellow Corn 1/4 cup Jalapenos (chopped) Set oven or toaster oven to 375 degrees 1. In a mixing bowl, add cream cheese and taco sauce.  Mix well, if available, use a hand mixer for a creamy texture. 2. Fold in shredded cheeses, black beans, jalapenos, corn and onions. 3. Pour mixture into a oven safe bowl. Then top with shredded cheese and chopped tomatoes. 4. Place in oven for about 10-15 minutes.  At the last two minutes, kick the oven up to broil so that cheese can crisp.  Serve with tortilla chips, pita chips or carrots!

“Sturgis Kicked Up Gameday Dip”-Spicy Southwest Cheese Dip

Last week the Florida Gators sent the Georgia Bulldogs home with their tails between their legs.  During the game, Caleb Sturgis made a 56-yard field goal, a career best.  So this week, the Gator Gameday Grub is celebrating Caleb Sturgis and his 56-yarder.

This week as we face Vanderbilt, the Gators are hope to continue their winning streak and continue on the road to a perfect season. For all of your Gator Sports news, be sure to check out ONLY GATORS!

What you need:

1 Brick of Cream Cheese (1/3 less fat)

1/2 cup Taco Sauce (You may want to add more depending upon how strong of a flavor you want)

1/2 cup + more to sprinkle on top Mexi-cheese (the kind that has taco seasoning in it)

1/4 cup Shredded Sharp Cheddar Cheese (or Monterey Jack)

1 small tomato (drained and chopped)

1/2-3/4 cup Black Beans (rinsed)

1/2 small Onion (chopped)

1/2 cup Yellow Corn

1/4 cup Jalapenos (chopped)

Set oven or toaster oven to 375 degrees

1. In a mixing bowl, add cream cheese and taco sauce.  Mix well, if available, use a hand mixer for a creamy texture.

2. Fold in shredded cheeses, black beans, jalapenos, corn and onions.

3. Pour mixture into a oven safe bowl. Then top with shredded cheese and chopped tomatoes.

4. Place in oven for about 10-15 minutes.  At the last two minutes, kick the oven up to broil so that cheese can crisp.  Serve with tortilla chips, pita chips or carrots!

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