May 15th, 2011 §
This is a sponsored review from BlogHer and Kraft.
Chipotle Roasted Chicken and Vegetable Pizza ~ This is one lean mean 30 minute pizza. Low-fat and punching with flavors, this meal will pretty much become a repeat offender in your home.
Chipotle Roasted Chicken and Vegetable
Made with oven-roasted vegetables, oven-roasted chicken, and a rich tasting low-fat Chipotle Pizza Sauce, this recipe is love at first bite. This Chipotle Roasted Chicken and Vegetable Pizza is also a recipe I created in honor of the Real Women of Philadelphia contest for the entrée portion. » Read the rest of this entry «
May 8th, 2011 §
This is a sponsored review from BlogHer and Kraft.
Roasted Cherry Tomato Tart ~ Given the appearance of this tart you might expect the tomato flavor to run so deep it sidelines all the other flavors. But one layer down you’ll find an unassuming elevating component, the Philadelphia pesto mousse lending a peppery bite and creamy texture to the sweet tart flavors of the tomatoes. There to assist those two layers is a pastry crust cut with parmesan and pine nuts.
Roasted Cherry Tomato Tart
Tomato season is just starting here. With that, my inclination is always to open the season with a twist on a Caprese salad, however, this year my first tomato batch went to what you see here.
But before we move on, let me assure you I have not gone rogue. This savory recipe is one I developed for Philadelphia Cream Cheese with their new Cooking Creme. And since it was a huge hit with my friends at our monthly foodie gathering, I thought it was certainly worthy enough to be submitted to Kraft and to be posted alongside my sweet confections. » Read the rest of this entry «
December 2nd, 2010 §
Sausage and Butternut Squash Stuffing ~ This is my standard issued holiday stuffing. Whether I’m traveling or hosting a holiday, the expectation is this stuffing will be on the table.
Sausage and Butternut Squash Stuffing
As I previously mentioned, I don’t ever prepare the main course for the holidays. The stuffing is about as main course as I get. Call me lazy, but I don’t want to be saddled to an oven on a holiday. The trade-off is I usually do the majority of the sides and desserts and my mother-in-law does the turkey, which works out great because her turkey is terrific.
That said, I like to make my stuffing the evening before and then let the flavors absorb and develop over night. This year my Le Creuset 5 ¾ qt Oval Casserole with Lid made things even easier. I love how it can withstand extreme temperature changes that allows it to go from oven to fridge the day of baking and for overnight storing; from fridge to oven for reheating; and finally from oven to table where its elegance can easily be placed alongside all the other dressy serving platters.
» Read the rest of this entry «
