I am a professional voice over artist, radio personality and I write this food blog. I am married, I live in NYC and if I was 5 years old drawing a picture of what I want to be when I grow up it would be a picture of me hosting a show on the Food Network.
1 15-19oz can of Garbanzo Beans aka Chick Peas, rinsed, drained + dried
1 + 1/2tsp Paprika
1+1/2tsp Garlic Powder
1/2tsp Dried Thyme
1/2-1tsp Cayenne (depending on how spicy you want)
1/4tsp Cinnamon
1+1/2tsp Onion Powder
1tsp Salt
1-2Tbs Oil
Combine all the ingredients in a bowl and toss till well combined and chickpeas are evenly coated. Spread on a baking sheet and bake at 400degrees for 25-35 depending on how crisp you want them. Enjoy!!
In my 29 years on this odd and wonderful planet I have learned a lot of things about myself.
(And believe me, I am aware there is still a lot to learn!)
Lately, certain patterns have emerged and I have found a simple formula that can describe my overall aesthetic…
I like things really big...or really small.
Take flowers for instance, I like large simple flowers like daisies and lilies - or - small, super intricate little...um...little flowers :)
(To be honest I just buy whatever looks fresh and cheap from the deli guy on the corner and pray that they last for more than a day so my husband doesn’t realize how much money I waste on half dead flowers.)
And when it comes to food I gravitate toward things like massive, foot wide cinnamon rolls or tiny, individual...well...everything. For now, let's focus on the small stuff.
Combine mayo, greek yogurt, salt, garlic, cayenne pepper and thyme together. Cut loaf of bread in half and spread yogurt mixture over the cut side of the bread. Top with the parmesan cheese and cook under your broiler until top is brown and bread is crisp. Serve warm and ENJOY!
Apartments are small, apartment kitchens are dicey, but bars and restaurants are plentiful.
So you find yourself headed to your local watering hole to meet up with your fellow winos without even considering the idea of having people over to your home.
My apartments in NYC have slowly...very slowly...gotten bigger and bigger. In 13 years I have lived in 9 different places, all of varying sizes and with varying infestation problems...
My latest apartment has two highly coveted features...space for a dining room table and a window in the kitchen!
It was a simple idea...make a cup...fill it with stuff...
But how?
Well this is how...
With a little help from the store and a mini muffin tin you can suddenly become an assembly line for one of a kind, irresistibly cute little appetizers.
RECIPE:
1 8oz can Crescent Roll Dough
Rolling Pin
Knife/Pizza Wheel
DIRECTIONS:
Unroll crecent roll dough onto a lightly floured surface...
Pinch the seams with your fingers in order to create one seamless rectangle of dough.
Dough should be tacky enough to stick together easily.
Roll out dough till it is about 1/3 bigger than the original size.
Cut the rectangle into 24 even squares. Place squares into a greased mini muffin tin and press the dough to the sides of the cup.
Bake at 350 degrees for 10-15 minutes or until cups are golden brown.
Let cups cool and fill with things like cheese, salads or even mini meatballs. ENJOY!
Sue and her date go to a local restaurant for a nice meal out. Sue orders the salmon, her date the steak and each meal comes with a side of vegetables. They chatter, flirt and then...the meal comes...all they can do is stare in horror at their plates.
It’s not the salmon or the steak that get their attention but that sad, mushy, flavorless, over-steamed broccoli thrown haphazardly on the plate. It’s blatantly obvious that no one at this restaurant cares about broccoli. And being advocates for Broccoli’s rights (ABRs they call themselves) they get up and march out of the restaurant.
For they know, as I do, that broccoli should NEVER be treated this way...
The end.
You see, I didn’t always love broccoli, I’ll admit it. The green tree-like vegetable and me had a bumpy relationship at first. But how can anyone fall in love with this green goddess when she is so often treated and dressed, so poorly?!
Place a popover pan or muffin pan in the oven. Heat the oven and pan to 350 degrees. In the mean time gently warm the milk over low heat until warm to the touch and set aside. Whisk the eggs until frothy and slowly whisk in the warmed milk. Set the mixture aside. Sift the flour with the salt. Slowly add the flour and salt mixture to the milk and eggs until there are no lumps. Remove the pan from the oven and grease LIBERALLY — the top as well as inside the cups. While the batter is still slightly warm or room temp (definitely not cool), fill each cup full. Top each popover with approximately 2 Tbsp of the grated Gruyere.
Bake at 350 degrees for 50 minutes, rotating pan half a turn after 20 minutes of baking. Serve warm and ENJOY!
"Obsession" is a word I don’t throw around too often. But there is one thing in my life that I will easily admit I am obsessed with. One thing that has found its way into my heart, and stomach…
GARLIC
I. LOVE. GARLIC.
And I when I say I love garlic, I love it in all its forms. And that definitely includes it’s sweeter, softer cousin...roasted garlic. But before you can enjoy this garlicky goodness you need to make it, and here’s how...
RECIPE:
1 Head of Garlic
1tsp Olive Oil
Salt
Pepper
Set your oven to 450. Cut off the top 1/3 of the head and drizzle it with the olive oil, salt and pepper. Put garlic head in a tin foil package cut side up making sure the cut side does not touch the tin foil and that the package is sealed completely. Roast in the oven for 45-1 hour until golden brown.
While developing recipes for Dannon's Oikos Greek Yogurt I played around with the idea of making something sweet instead of savory out of the yogurt. But experimenting in the baking world usually means I end up frustrated, covered in flour, downing my 3rd glass of wine....
Well not this time!! This time (and maybe only this time) I am a genius! Or at least I created something edible ;)
RECIPE:
Crust:
9 Graham Crackers
2Tbs Sugar
4Tbs Butter, melted
Filling:
2 containers Oikos Key Lime Greek Yogurt
2 containers Oikos Strawberry or Raspberry Greek Yogurt
4 eggs
1 can sweetened condensed milk
4Tbs All Purpose Flour
Pulse graham crackers, sugar and butter in a food processor. Pat mixture into the bottom of a 9inch spring form pan. Set aside. In a bowl combine 2 containers of Key Lime Greek Yogurt, 2 eggs, 2 Tbs flour and half of the sweetened condensed milk. In a separate bowl combine the Berry Greek Yogurt with the remaining eggs, flour and sweetened condensed milk. Add red food coloring to the Berry mixture and green to the Key Lime mixture if desired. Pour Berry mixture on top of the crust, then slowly pour the Key Lime mixture on top of that. Bake at 350 for 35-40 until the center is set and edges are fully cooked. Refrigerate for at least 3 hour or over-night. Serve and enjoy!!
Friday, March 22, 2013 
Brocolli Tacos
Spinach + Artichoke Bites
Irish Soda Bread
Berry Keylime "Cheesecake"
Chicken Marsala
