Love of Food

Recent Recipes

  • Pizza on the Barbie

    Pizza on the Barbie

    Brick Oven Pies from Your Own Backyard By Aly Wagonseller Kind of like burgers, chicken wings and French fried potatoes, pizza made at home has a bad rap.  Sure, frozen pies have somewhat evolved, with quick rising crusts that run …Read More »
  • Recipes From February

    Recipes From February

    Instant Pot Indian Butter Chicken Serves 4­-6 1/4 cup butter flavored coconut oil (Whole Foods) 1/2 sweet onion, thinly sliced  1 small red bell pepper diced 4 cloves garlic, minced 1 Tbsp. freshly grated ginger 2 tsp. garam masala 1 tsp. …Read More »
  • Recipes From April

    Recipes From April

    Eggs in a Basket with Maple Prosciutto 6 servings 1 bag Simply Potatoes fresh hashbrown potatoes 1/2 stick unsalted butter, melted Kosher salt and freshly cracked black pepper 6 slices prosciutto, about 2 1/2 oz., chopped 2 Tbsp. maple syrup 6 …Read More »
  • Recipes From June

    Recipes From June

    Chocolate Raspberry Chia Seed Pudding Serves 4 1/4 cup cacao powder or unsweetened cocoa powder 3-5 Tbsp. maple syrup 1/2 tsp. ground cinnamon 1 pinch sea salt 1/2 tsp. vanilla extract 1 1/2 cups almond or coconut milk 1/2 cup chia …Read More »
  • Fast, Fresh & Fabulous!

    Fast, Fresh & Fabulous!

    Spring has sprung and, in keeping with the newfound spirit of the season, we crave lighter meals that honor the wide variety of seasonal ingredients so plentiful this time of year.  Fresh produce and meats, while simple solo, can be …Read More »
  • Sunshine, Sandwiches and Snacks

    Sunshine, Sandwiches and Snacks

    Food for Picnic Perfect Fun. Food Stylist: Aly Wagonseller Art Director: Kristi Stephenson Photographer: Dave Smith Unlike many parts of the country where the ground’s still solid with frost and winter wardrobes have yet to be packed away for the …Read More »
  • Our Love of Food

    Our Love of Food

    By Aly Wagonseller: Food Stylist Creative Director: Kristi Stephenson Photographer: Dave Smith It’s hard to believe that we’ve been searching for, testing, tweaking and cranking out Love of Food recipes for ten years.  Starting with our first issue, we highlighted …Read More »
  • Martinis & Munchies – Festive Food and Drink for the Holiday Season

    Martinis & Munchies – Festive Food and Drink for the Holiday Season

    Food Stylist: Aly Wagonseller Art Director: Kristi Stephenson Photographer: Dave Smith ‘Tis the season for entertaining, and whether you’re planning a small family gathering or a spirited bash for a bunch, festive appetizers and drinks are sure to be the …Read More »
  • The New Kind of Comfort Food: Classics That Won’t Tip the Scales

    The New Kind of Comfort Food: Classics That Won’t Tip the Scales

    Food Stylist: Aly Wagonseller Art Director: Kristi Stephenson Photographer: Dave Smith Most everyone craves good old-fashioned comfort food from time to time. Especially once the outdoor temperatures start to dip, creamy dishes that are hearty, simple and full of flavor …Read More »
  • Upsetting the Apple Cart – Dibs on Dinner Instead of Dessert

    Upsetting the Apple Cart – Dibs on Dinner Instead of Dessert

    By Aly Wagonseller It’s certainly no mystery that apples make for some mighty good eatin’. Almost everyone will agree this crispy, crunchy fruit is not only a satisfying snack, but it’s also the basis for many delicious dessert options from …Read More »
  • Grillin’ and Chillin’ – Easy Recipes for the Barbeque

    Grillin’ and Chillin’ – Easy Recipes for the Barbeque

    By Aly Wagonseller   It’s the time of year we all wait for. Those fabulous Las Vegas summer evenings spent relaxing in the pool, lounging on the chaise, and enjoying an outdoor meal on the patio. The kids are out …Read More »
  • Eating Healthy – The Mediterranean Way

    Eating Healthy – The Mediterranean Way

    By Aly Wagonseller There’s been plenty of buzz about the Mediterranean Diet lately. Based on the food choices of people from the 1960s living on the Greek island of Crete, the rest of Greece and Southern Italy, the plan has …Read More »
  • Souper Delicious –

    Souper Delicious –

    By Aly Wagonseller  Awww… the mystical allure of a steaming bowl of piping hot soup. Touted as one of the world’s oldest forms of cooking, the simple act of piling fresh vegetables, proteins, a grain or pasta and liquid into …Read More »
  • Back to the Basics – One Recipe – Four Gift Worthy Variations

    Back to the Basics – One Recipe – Four Gift Worthy Variations

     By Aly Wagonseller Holiday baking and candy making is as traditional as Santa on the rooftops, but it can be time consuming, not to mention expensive. Creating an array of sweets without having to purchase every ingredient on the baking …Read More »
  • Power on the Plate – Spices that Boost the Body

    Power on the Plate – Spices that Boost the Body

    By Aly Wagonseller If you’ve ever sweated bullets after consuming throat scorching salsa or fire breathing dragon curry, you know there’s something about spicy food that just revs up the body. It’s long been determined that standby pepper varieties including …Read More »
  • Terrifyingly Tasty –

    Terrifyingly Tasty –

     By Aly Wagonseller There’s something about Halloween that brings out the kid in all of us. Clever costumes,   masked madmen and predictable, yet somehow still startling practical jokes fill the evening with spooktacular fanfare and fun. Candy is what it’s …Read More »
  • Dinner on the Patio – Summertime Meals… Alfresco Style

    Dinner on the Patio – Summertime Meals… Alfresco Style

    By Aly Wagonseller Summertime and the livin’ is easy… especially when the sun goes down.  Unlike daylight hours when work, kids and blistering conditions all take their toll, evening is a time when the scorching heat of the day has …Read More »
  • From Farm to Fork – Making the Most of Farmer’s Market Finds

    From Farm to Fork – Making the Most of Farmer’s Market Finds

    By Aly Wagonseller There’s nothing tastier than a fresh tomato straight from the garden. Sweeter, firmer and distinct in flavor, they run culinary circles around the more bland versions found at your local grocer. Other fruits, vegetables and herbs certainly …Read More »
  • Breaking Out of its Shell…Eggs for Any Meal

    Breaking Out of its Shell…Eggs for Any Meal

    By Aly Wagonseller As sure as the rooster cock-a-doodle-doos, eggs have been a mainstay ingredient on most American breakfast tables for decades – and for good reason! Besides having amazing flavor and versatility, these perfect little packages of protein, healthy …Read More »
  • Pump It Up – Recipes for a Healthy Heart

    Pump It Up – Recipes for a Healthy Heart

    By Aly Wagonseller Most of us have had a friend or family member suffer from heart disease.  In fact, the Centers for Disease Control (CDC) states that every 25 seconds, an American will have a coronary event.  Thankfully, knowledge is …Read More »
  • Guess Who’s Coming to Dinner?  A Vegan!

    Guess Who’s Coming to Dinner? A Vegan!

    By Jennifer Moore When planning a holiday meal, most hosts would hate to hear the words, “I’m actually vegan now,” from a guest. But when my cousin Emily informed my mom, Nancy, of her new lifestyle choices, mom got a …Read More »
  • Tried and True – Favorite Recipes from Holidays Past

    Tried and True – Favorite Recipes from Holidays Past

    By Aly Wagonseller Few things evoke memories and a sense of belonging more than the food we enjoy during the holiday season.  Traditional family recipes that have been passed down for generations are as much a part of the festivities …Read More »
  • Terrifyingly Tasty…Spooky Food for Halloween Fun

    Terrifyingly Tasty…Spooky Food for Halloween Fun

     By Aly Wagonseller   There’s something about Halloween that brings out the kid in all of us. Clever costumes,   masked madmen and predictable, yet somehow still startling practical jokes fill the evening with spooktacular fanfare and fun. Candy is what …Read More »
  • Just Chillin’…Simple Summertime Suppers ‘n Such

    Just Chillin’…Simple Summertime Suppers ‘n Such

    By Aly Wagonseller   When the temperature rises above the century mark, the motivation to cook usually dips to an all time low. I mean seriously, who wants to slave over a hot stove or heat up the house with …Read More »
  • A Different Kind of Bubbly – Pairing Beer with Food

    A Different Kind of Bubbly – Pairing Beer with Food

    By Aly Wagonseller Wine and champagne have long been an integral part of the dining experience; diverse varietals lending complexity, dimension and the necessary balance to take ordinary cuisine to extraordinary places.  But wine isn’t the only libation fit for …Read More »
  • A Little Taste of Sunshine – The Vibrant Flavors of Orange

    A Little Taste of Sunshine – The Vibrant Flavors of Orange

    By Aly Wagonseller Ever since Christopher Columbus brought the first oranges to North America in 1493, Americans have forged an ongoing love affair with this bright and flavorful fruit.  In fact, the orange finishes only behind chocolate and good old …Read More »
  • Give it a Twirl – Noodles with International Flair

    Give it a Twirl – Noodles with International Flair

    By Aly Wagoneller Whether twirled on a fork, slurped from a bowl or entwined within tiny fingers too small to navigate utensils, noodles are a mainstay ingredient in kitchens from Sicily to Beijing. It’s really no wonder, considering pasta’s remarkable …Read More »
  • The Magical Fruit…Let’s Have Beans at Every Meal

    The Magical Fruit…Let’s Have Beans at Every Meal

    By Aly Wagonseller Most of us fondly remember that famous schoolyard sing along.  You know…the one that touted the not-so-secret side effects of the fabulous, fibrous and protein friendly morsel…the bean.  Snickering aside, as grown-ups we’ve come to realize the …Read More »
  • A Season to Celebrate – Festive Finger Foods for Holiday Entertaining

    A Season to Celebrate – Festive Finger Foods for Holiday Entertaining

     By Aly Wagonseller From now until New Year’s Eve, it’s party time, with food, wine and festive cocktails capturing center stage. And, while elaborate sit down dinner parties are certainly an option, many modern day hosts prefer a more casual …Read More »
  • Harvest in the Kitchen – The Flavors of Fall

    Harvest in the Kitchen – The Flavors of Fall

     By Aly Wagonseller As the days get shorter and searing temperatures tumble, the crisp nights of autumn beckon meals filled with warmth, substance and the bountiful flavors of fall.  Vibrant acorn and butternut squash, juicy pears, tart apples, ruby red …Read More »
  • Burgers with a Twist

    Burgers with a Twist

    By Aly Wagonseller Burgers have certainly come a long way, with gourmet restaurants and celebrity chefs elevating this humble American staple to something much grander than just seasoned ground meat on a Wonder Bread bun. And we certainly can’t ignore …Read More »
  • Parsley, Sage, Rosemary & Thyme -Cooking with Herbs

    Parsley, Sage, Rosemary & Thyme -Cooking with Herbs

    By Aly Wagonseller   There’s no better way to add flavor to food, without the addition of salt or added fat, than by tossing in a handful of garden fresh herbs. From the woodsy essence exhibited by an earthy sprig …Read More »
  • A Meal with No Rules – Brunch

    A Meal with No Rules – Brunch

    By Aly Wagonseller  Ah the contradiction of brunch–not entirely breakfast or strictly lunch, yet always a wonderful excuse for a mid-morning party. It’s a leisurely time to gather with family and friends to savor a hearty meal, sparkling libation and …Read More »
  • Beans…The Magical Fruit

    Beans…The Magical Fruit

    The Magical Fruit… Let’s Have Beans at Every Meal By Aly Wagonseller Most of us fondly remember that famous schoolyard sing along. You know…the one that touted the not-so-secret side effects of the fabulous, fibrous and protein friendly morsel…the bean. …Read More »
  • Touchdown Tailgating…

    Touchdown Tailgating…

    Fan Food for Football Fun The pigskin has arrived!  It’s time to kick off a party that will have your friends and family cheering not only for the home team, but some good eats as well. Although we have few …Read More »
  • Pizza on the Barbie

    Brick Oven Pies from Your Own Backyard

    By Aly Wagonseller

    Kind of like burgers, chicken wings and French fried potatoes, pizza made at home has a bad rap.  Sure, frozen pies have somewhat evolved, with quick rising crusts that run circles around the cardboard versions of days gone by.  But it’s still difficult for most home cooks to justify the expense and time of making their own pizza; particularly if the evening culminates in the kids speed dialing Domino’s, leaving your dreams of becoming the next Food Network Pizza Challenge winner in a puff of pizza delivery truck smoke.  That is, until now.

    Getting gourmet results without the hefty bill is within your realm. In fact, it’s in your own backyard.  I’m not suggesting that you build a professional pizza kiln; although that would be dreamy. All you really need is your everyday barbecue grill. It’s the perfect tool for making brick oven style pizza without a lot of fuss. Add a pizza stone and peel, (pick up a set on Amazon.com for about $40), as well as the moxie to give it one more shot to impress the troops, and you’re on your way to making homemade pizza your family will actually look forward to!

    There are a few tips to abide by. Picking up pre-made dough at Trader Joes, Fresh and Easy or Whole Foods is a nice, time saving alternative to making your own. They have both white and healthier whole wheat versions, and as long as the dough is not overworked, it makes for a pretty decent base. Visit

    www.finecooking.com/videos/how-to-shape-pizza.aspx for a great video on shaping your crust.  Good pizza sauce is also essential, with many bottled versions being overly thick and distractingly filled with ingredients that only compete with your toppings.  Make your own by simply mixing tomato sauce or crushed tomatoes with a bit of sugar, oil and spices, or choose plainer versions, thinning them with additional water if needed. And who says you have to stick with tomatoes? Get creative, using barbecue, hoisin, Thai peanut or other sauces as a base for gourmet pies.  Remember that less sauce is more, regardless of what type you choose.  Finally, although you can use a stone, don’t be afraid to cook your pie directly on the grill grate. The trick is to lightly oil the grate and cook one side of the crust until golden, then turn the crust over and add the sauce, cheese and toppings, cooking until done. It creates a crust that’s not soggy, rises nicely and has that authentic, brick oven crispiness.

    Delicious, homemade pizza, including our versions of Thai Chicken, Easy Mediterranean, and Pear Pecan dessert pizza, are a flip and a flame away. You might never buy frozen again.

    Easy Mediterranean Pizza  

    Serves 4

    1 lb. prepared pizza dough 

    1-2 Tbsp. olive oil

    1/4-1/2 cup pesto sauce, brought to room temperature

    4 oz. mozzarella cheese, shredded

    1/4 cup kalamata olives, halved

    1/3 cup sun-dried tomatoes cut in strips

    1 cup artichoke hearts, coarsely chopped

    1 cup spinach leaves, slightly wilted

    2 Tbsp. pine nuts, lightly toasted

    4 oz. feta cheese, crumbled

    Preheat barbecue grill or pizza stone placed directly on grill to approximately 450ºF. If not using a pizza stone, lightly oil grate.

    Prepare pizza crust to form a 14 to 15-inch round, or four smaller, individual sized pies. Gently transfer to a lightly floured pizza peel with the raised crust side of the dough facing downwards. Brush exposed dough with oil. Using short, forward motions, lightly shake dough onto grill grate or stone and grill until bottom is light golden brown, about 3-5 minutes. Using tongs and a spatula, carefully flip pizza over. Lightly brush crust with more oil.

    Spread pesto sauce in a thin layer, covering crust up to the raised edge, about ½-inch in on each side. Top with mozzarella cheese, olives, sun-dried tomatoes, artichoke hearts, wilted spinach leaves and pine nuts.  Sprinkle with feta. Close lid and let bake until cheeses are melted and bottom of crust is browned, approximately 5-8 minutes depending on grill heat. If using a stone, this may take longer.  Check pizza frequently to avoid over browning the crust.  If necessary, turn the heat under the pizza off, cooking over indirect heat until toppings are done. Allow to cool for 5 minutes before slicing.

    Grilled Pear, Pecan Streusel and Cheddar Dessert Pizza 

    Serves 4-6

    1/4 cup flour

    1/4 cup brown sugar

    1/4 cup chilled butter, cut into ½ inch pieces

    1/3 cup coarsely chopped pecans, lightly toasted

    1 lb. prepared pizza dough

    Olive oil

    4-5 oz. sharp, white cheddar cheese, very thinly sliced

    2 medium sized pears, very thinly sliced

    Fresh lemon juice

    Preheat barbecue grill or pizza stone placed directly on grill to approximately 450ºF. If not using a pizza stone, lightly oil grate.

    In a food processor, prepare streusel by pulsing the flour, sugar and butter until coarse crumbs form.  Stir in pecans and set aside.

    Prepare pizza crust to form a 14 to 15-inch round, or four smaller, individual sized pies. Gently transfer to a lightly floured pizza peel with the raised crust side of the dough facing downwards. Brush exposed dough with oil. Using short, forward motions, lightly shake dough onto grill grate or stone and grill until bottom is lightly golden brown, about 3-5 minutes. Using tongs and a spatula, carefully flip pizza over. Lightly brush crust with more oil.

    Layer cheese over crust, covering the surface up to the raised crust edge. Arrange pears over cheese, lightly sprinkling with a small amount of lemon juice.  Sprinkle streusel topping over pears. Close lid and let bake until cheese is melted and bottom of crust is browned, approximately 5-8 minutes. If using a stone, this may take longer.  Check pizza frequently to avoid over browning the crust.  If necessary, turn the heat under the pizza off, cooking over indirect heat until toppings are done. Allow to cool for 5 minutes before slicing.

    Steak, Ricotta and Arugula Piadina 

    Serves 4-6

    ½ cup extra-virgin olive oil

    1 clove garlic, minced

    ½ tsp. each dried thyme, oregano and basil

    3 1/2 cups all-purpose flour

    1/2 tsp. baking soda

    Kosher salt

    ½ cup lard or vegetable shortening, room temperature

    3/4 cup water

    1 1/2 cups fresh ricotta cheese

    Freshly ground pepper

    4 oz. baby arugula (4 cups)

    1 tsp. fresh lemon juice

    How much prosciutto?

    1/4 lb. thinly sliced flank steak, cooked medium rare

    Combine olive oil, garlic and spices in a small bowl.  Set aside.

    In a standing electric mixer fitted with a dough hook, combine flour, baking soda and 2 teaspoons of salt. Add the lard and mix at medium-low speed until evenly combined. Slowly add the water, mixing until the dough forms a mass around the hook. Increase the speed to medium and knead until smooth, 5 minutes. Divide into 6 pieces and roll each into a ball. Wrap the balls in plastic and let rest at room temperature for 30 minutes.

    Heat an iron piastra or cast iron griddle on the barbecue until very hot. On an unfloured work surface, roll out each ball to a 10-inch round, about 1/8-inch thick. Brush both sides with the seasoned oil and grill on the piastra or griddle, turning once, until golden and cooked through, about 3 to 4 minutes. Wrap in foil and keep the flatbreads warm until assembly time.

    In a small bowl, season the ricotta lightly with salt and pepper. In a medium bowl, toss the arugula with 1 tablespoon of oil and the lemon juice and season with salt and pepper. Arrange 3 breads on a work surface and spread with the ricotta. Top with the arugula salad and flank steak. Cover with the remaining bread, cut into quarters and serve warm.

    Thai Chicken Pizza

    Serves 4

    1 lb. prepared pizza dough

    1/2 cup shredded carrots

    1/4 cup sliced green onions

    1/2 cup diagonal-sliced red bell peppers

    1 tsp. sesame oil

    1/2 cup Thai peanut sauce, divided

    1 1/2 cups shredded mozzarella cheese

    2 boneless skinless chicken breast filets, grilled and sliced into strips

    Cilantro

    1 Tbsp. roasted peanuts, chopped

    Preheat barbecue grill or pizza stone placed directly on grill to approximately 450ºF. If not using a pizza stone, lightly oil grate.

    In a small bowl, combine shredded carrots, green onions, bell pepper and sesame oil. Season with salt and pepper if desired and set aside.

    Prepare pizza crust to form a 14 to 15-inch round, or four smaller, individual sized pies. Gently transfer to a lightly floured pizza peel with the raised crust side of the dough facing downwards. Brush exposed dough with oil[LR1] . Using short, forward motions, lightly shake dough onto grill grate or stone and grill until bottom is light golden brown, about 3-5 minutes. Using tongs and a spatula, carefully flip pizza over. Lightly brush crust with more oil.

    Spread 1/3 cup of the peanut sauce in a thin layer, covering crust up to the raised edge, about ½-inch in on each side. Top with mozzarella cheese and chicken slices. Close lid and bake until cheese is melted and bottom of crust is browned, approximately 5-8 minutes depending on grill heat. Check pizza frequently to avoid over browning the crust.  If necessary, turn the heat under the pizza off, cooking over indirect heat until toppings are done. 

    Top warm pizza with carrot mixture and torn cilantro leaves.  Sprinkle with chopped peanuts and drizzle with remaining peanut sauce.


     [LR1]I think we should indicate olive oil in the ingredient list as well as here. People might brush it with sesame oil, which might not be a bad thing.

  • Recipes From February

    Instant Pot Indian Butter Chicken 
    Serves 4­-6

    • 1/4 cup butter flavored coconut oil (Whole Foods)
    • 1/2 sweet onion, thinly sliced 
    • 1 small red bell pepper
    • diced 4 cloves garlic, minced
    • 1 Tbsp. freshly grated ginger
    • 2 tsp. garam masala
    • 1 tsp. ground turmeric
    • 1 tsp. smoked paprika
    • 2 tsp. ground cumin
    • 1/4 tsp. ground cayenne pepper, optional
    • 1 tsp. salt, more to taste 1/2 tsp. pepper, more to taste
    • 1 can diced hot/spicy Rotel tomatoes
    • 1 8 oz. can tomato sauce
    • 1/2 cup chicken stock
    • 2 pounds boneless, skinless chicken thighs, cut into chunks
    • 1/2 cup coconut cream (not milk)
    • 2 Tbsp. almond flour
    • 1/4 cup chopped fresh cilantro leaves, divided
    • Cauliflower rice for serving

    – Combine garam masala, turmeric, paprika, cumin and cayenne in a small bowl; set aside. In another small bowl, whisk together coconut cream and almond flour; set aside.

     – Set Instant Pot to sauté setting. Add coconut oil, onion and bell pepper. Cook, stirring frequently, until tender. Stir in garlic, ginger and spice mix, cooking until fragrant, about 1 minute; season with salt and pepper. Turn off sauté setting and add diced tomatoes, tomato sauce, chicken stock and chicken. Select manual pressure cook setting to high and set for 10 minutes. When finished cooking, quick­release pressure according to manufacturer’s directions.

    – Remove lid and select high sauté setting. Stir in coconut cream mixture and cook, stirring frequently, until slightly thickened, about 3­5 minutes. Stir in cilantro; season with salt and pepper if desired. Serve immediately with cauliflower rice.

    Paleo One-Pot Turkey Bolognese with Spaghetti Squash 
    Serves 4

    • 1 Tbsp. extra-virgin olive oil 1 yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 lb. ground turkey
    • 2 spicy Italian sausage links, cut into bite sized pieces
    • Fine sea salt and freshly ground black pepper
    • 1 (28 oz.) can Cento crushed San Marzano tomatoes
    • 2 celery stalks, diced
    • 2 carrots, diced
    • 1 Tbsp. aged balsamic vinegar
    • 1 tsp. pure maple syrup
    • 1 tsp. dried oregano
    • 1 1/2 tsp. dried basil 1 (3 lb.) spaghetti squash
    • 1/4 cup full-fat coconut milk (optional)

    – Press sauté and add the olive oil, onion, garlic, turkey, sausage and 1 tsp. salt to the Instant Pot. Sauté until the meat is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. Press Cancel to change cooking cycles. Add in the tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and 1/2 teaspoon salt and stir well. 

    -Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, making sure that the area where you pierced the skin is facing up, out of the sauce, to vent. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then release any remaining pressure. Using oven mitts, lift the spaghetti squash out of the pot. Transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper, to taste. 

    -Cut the cooked spaghetti squash in half crosswise and use a spoon to remove the seeds from the center. Use a fork to scrape out “noodles” from the squash and place them on plates. Spoon the Bolognese sauce on top of the noodles and serve. Store leftovers in an airtight container in the fridge for up to one week. 
    Adapted from a recipe by Megan Gilmore from The Fresh and Healthy Instant Pot Cookboo

    Copy Cat Sous Vide Egg Bites Makes 
    7 Bites

    • 4 large eggs
    • 1/4 cup mozzarella cheese
    • 1/4 cup feta cheese
    • 1/2 cup cottage cheese
    • 1 green onion, chopped
    • 1 roasted red bell pepper, chopped
    • 1/4 cup spinach, chopped
    • 1/2 tsp. salt, optional

    Put 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot. In a blender, add eggs and cheese, blending until smooth, about 15­30 seconds. Stir in vegetables and salt. Divide evenly between the cups of a silicone egg bite tray (available at Amazon.com), or use 4 small mason jars that have been sprayed with cooking spray. Cover tightly with foil and lower onto the trivet in the pot. Set the Instant Pot to the steam setting and cook for 10 minutes. Allow the pressure to release naturally for 10 minutes then open the vent to release any remaining pressure. Remove from the pot and let cool for a few minutes before eating. May also be reheated in the microwave for 30­45 seconds.

    Keto Blueberry Lemon Cheesecake
    Serves 6

    • 16 oz. cream cheese, room temperature
    • 1/2 cup sour cream, room temperature
    • 1 1/4 cup + 3 Tbsp. erythritol powdered sugar, like Swerve, divided
    • 1/4 cup lemon juice
    • 4 eggs, room temperature
    • 1/4 cup butter flavored coconut oil
    • 1/2 cup almond flour
    • 1 1/2 cups blueberries
    • Zest of one lemon

    -For the crust, combine almond flour and 1 Tbsp. of erythritol in a small bowl. Cut in coconut oil and work with a fork until crumbly. Press into a lightly greased 7­inch springform pan. Set aside.

    -Blend cream cheese, sour cream and 1 1/4 cup erythritol in a stand mixer until smooth. Add lemon juice and mix. Add eggs, one at a time, mixing thoroughly between each addition. Fold in one cup blueberries with a rubber spatula. Pour over prepared crust in springform pan. Place a paper towel loosely over the top of the pan then cover it tightly with foil. Tear a sheet of foil long enough to go under the pan and up to the top of your Instant pot. Fold into thirds lengthwise. Place the pan in the middle of the foil and bring the sides up to create a “sling handle” on each side. This will allow for easy removal from the pot. 

    -Add 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot. Place springform pan (with foil handles placed upwards towards the lid and on both sides of the pan) into the Instant Pot. Set for high pressure cooking and cook for 30­35 minutes. Allow the pressure to release naturally, about 20 minutes more. Remove from pot and take off foil and paper towel. Center can be wiggly but shouldn’t be liquid. If it is, cook for 5­10 minutes more. Let cool to room temperature, then refrigerate overnight. 

    -In a small sauce pan, cook remaining ½ cup blueberries, 2 Tbsp. erythritol and the zest of one lemon over low heat. Stir constantly until sweetener is dissolved and sauce has thickened. Cool, then pour onto chilled cheesecake. Remove sides of pan and serve.

  • Recipes From April

    Eggs in a Basket with Maple Prosciutto 
    6 servings

    • 1 bag Simply Potatoes fresh hashbrown potatoes
    • 1/2 stick unsalted butter, melted
    • Kosher salt and freshly cracked black pepper
    • 6 slices prosciutto, about 2 1/2 oz., chopped
    • 2 Tbsp. maple syrup
    • 6 eggs
    • 3/4 cup shredded provolone

    -Preheat oven to 350 degrees F. Spread hashbrowns in a thin layer on paper towels and dry thoroughly. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper to taste. 

    -Spray a 6­cup, jumbo sized muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the cups being sure the potatoes go up the sides and cover the bottom in a thin layer. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes. Meanwhile, in a small bowl, toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside. 

    -Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes. Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and meat crisps slightly, about 1 minute. Top the eggs with crispy prosciutto and serve immediately.

    Recipe from Sunny Anderson, Foodnetwork.com

    AIsraeli Poached Eggs in Spicy Tomato Sauce 
    Serves 4

    • 1/4 cup olive oil
    • 4 Anaheim chiles, stemmed, seeded and finely chopped
    • 1 small yellow onion, chopped
    • 5 cloves garlic, crushed then sliced
    • 1 tsp. ground cumin
    • 1 Tbsp. paprika
    • 1 (28 oz) can whole peeled tomatoes, undrained
    • Kosher salt to taste
    • 6 eggs
    • 1/2 cup feta cheese, crumbled
    • 1 Tbsp. chopped flat-leaf parsley
    • Warm pitas or crusty bread, for serving

    -Heat oil in large skillet over medium­high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin and paprika and cook, stirring frequently, until garlic is soft, about 2 more minutes.

    -Put tomatoes and their liquid into a medium bowl and crush with your hands. Add to skillet along with 1/2 cup water, reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

    -Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta and parsley and serve with bread for dipping.

    Recipe Adapted from Saveur

    Fork and Knife Mediterranean Egg Salad Sandwich
    Serves 2-­4

    • 8 hardboiled eggs
    • 1/2 cup mayonnaise
    • 1 tsp. yellow mustard
    • 1/4 cup thinly chopped green onion
    • 1/4 tsp. smoky paprika
    • Salt and pepper to taste
    • 1-2 Tbsp. olive oil
    • Garlic salt
    • Trader Joe’s Red Pepper/Eggplant Garlic Spread
    • Leaf lettuce
    • Ciabatta bread

    -Combine eggs, mayo, mustard, onion and paprika. Season with salt and pepper to taste and refrigerate for at least one hour.

    -Slice bread into thick slices. Brush with olive oil, sprinkle with small amount of garlic salt and grill until warm through. Cool bread slightly and then coat with a generous amount of red pepper/eggplant spread. -Top pepper mixture with a few slices of leaf lettuce. Scoop egg salad mixture over the lettuce. Garnish with additional paprika if desired

  • Recipes From June

    Chocolate Raspberry Chia Seed Pudding 
    Serves 4

    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 3-5 Tbsp. maple syrup
    • 1/2 tsp. ground cinnamon
    • 1 pinch sea salt
    • 1/2 tsp. vanilla extract
    • 1 1/2 cups almond or coconut milk
    • 1/2 cup chia seeds
    • Raspberries, sliced almonds and unsweetened coconut

    -In a small mixing bowl combine cacao powder, maple syrup, ground cinnamon, salt and vanilla. Add a small amount of the almond milk and whisk until a paste forms. Add remaining almond milk and whisk until smooth. Add chia seeds and whisk once more to combine. Layer pudding and raspberries, almonds and coconut in small jars with lids. Cover and refrigerate overnight, or until it’s achieved a pudding­like consistency. Garnish with additional fruit and nuts.

    Adapted from a recipe found at MinimalistBaker.com.

    Wild Salmon with Berry Noir Sauce 
    Serves 4

    • 4 (6oz.) wild salmon filets, skin on
    • 2 lemons, juiced
    • 4 Tbsp. butter, divided
    • Kosher salt
    • Fresh ground black pepper
    • 1 cup blueberries
    • 1 cup blackberries
    • 1 cup Pinot Noir wine
    • 1/3 cup good quality balsamic vinegar
    • 2 fresh sage leaves

    -Bring the wine and balsamic vinegar to a boil in a small saucepan. Add the sage. Reduce heat and simmer until sauce has reduced by half. Add half of the berries. Muddle the berries to release juices. Add the remaining berries, keeping them whole, and stir in the butter. Season with salt to taste and let simmer for 10 minutes. Keep warm.

    -Season the salmon with lemon juice, salt and pepper. Heat 2 Tbsp. butter in a shallow pan over medium­high heat until melted and just sizzling. Add the salmon filets skin side up and cook three to four minutes. Flip the salmon and cook two to three more minutes, or until the fish is firm and opaque. Remove skin and serve with sauce.

    -Recipe adapted from Forkknifeswoon.com. Visit their website for mashed sage parsnips–the perfect accompaniment!

    Blueberry Flatbread with Honeyed Goat Cheese and Prosciutto 
    Serves 2-­3

    • 4 oz. goat cheese, softened
    • 2 Tbsp. honey
    • 3 small pieces of naan bread
    • 1/2 pint fresh blueberries
    • 4 to 5 slices thinly shaved prosciutto
    • 3 tsp. fresh thyme leaves
    • Freshly ground black pepper, optional

    -Preheat oven to 425°F. In a bowl, combine goat cheese and honey until well blended. Place the naan on a baking sheet. With the back end of a spoon or a knife, spread the goat cheese evenly on the naan slices. On top of the goat cheese, add a handful of blueberries. Place in the oven and bake for 15 minutes until the naan is toasted and the blueberries softened.

    -Remove from the oven and add prosciutto and 1 tsp. of thyme to each flatbread. Sprinkle with a pinch of black pepper, if desired. Slice and serve.

    -Recipe adapted from Steelehousekitchen.com

    Grilled Ham and Cheese with Strawberry Habanero Jam 
    Serves 4

    • 1/2 cup good quality strawberry preserves
    • Zest of half an orange
    • 2 habanero chilies, seeded and minced
    • 8 slices crusty bread
    • 8 slices gruyere cheese (double for extra cheesy)
    • 3/4 pounds thinly sliced black forest ham
    • Softened butter

    -In a small saucepan, combine preserves, habanero chilies and orange zest. Bring to a simmer and cook for 5­10 minutes. Let cool.

    -Assemble by spreading strawberry habanero jam on one side of each slice of bread. Layer cheese and equal portions of ham over top of the spread and put the sandwich together. Butter the outside of the sandwich and place in a cold skillet. Turn the heat to medium and grill, turning once, until cheese is melted, ham is heated through and bread is golden brown. Serve with additional strawberry spread if desired.

  • Curried Sweet Potato Latkes

    Curried Sweet Potato Latkes
    Serves 8
    A tasty twist on tired sweet potatoes at the Thanksgiving table.
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    Ingredients
    1. 1 lb. sweet potatoes, peeled
    2. 1/2 cup all-purpose flour
    3. 2 tsp. sugar
    4. 1 tsp. brown sugar
    5. 1 tsp. baking powder
    6. 1/2 tsp. cayenne pepper
    7. 2 tsp. curry powder
    8. 1 tsp. cumin
    9. Salt and freshly ground pepper to taste
    10. 2 large eggs, beaten
    11. 1/2 cup milk (approximately)
    12. Peanut oil for frying
    Instructions
    1. Grate the sweet potatoes coarsely.
    2. In a separate bowl, mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.
    3. Add the eggs and just enough milk to the dry ingredients to make a stiff batter.
    4. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
    5. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking.
    6. Drop in the batter using a 1/4 cup measure and then flatten the latkes with a spoon.
    7. Fry over medium-high heat several minutes on each side until golden.
    8. Drain on paper towels.
    9. Serve with sour cream and cranberry apple chutney.
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  • Hoo-Dunnit Owl Cupcakes

    Hoo-Dunnit Owl Cupcakes
    Serves 12
    Everyone at the party will be asking "whoooo" made these tasty morsels!
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    Ingredients
    1. 12‐ chocolate cupcakes, unfrosted
    2. 1 can stiff, chocolate icing, Wilton’s Decorator Icing works well
    3. 1 tube decorator icing, white
    4. 24‐ Oreo cookies, separated
    5. 24‐ large marshmallows
    6. Assorted colored M&M candies
    Instructions
    1. Prepare each cupcake individually.
    2. Frost top with chocolate icing.
    3. Immediately press 2 halves of an Oreo cookie, filling side intact, as shown to create eyes.
    4. Press each cookie gently in the middle to set into the icing.
    5. Place one orange M&M below eyes for the beak.
    6. Let set until frosting is firm and cookies are completely set.
    7. Meanwhile, lay marshmallows on a parchment lined cookie sheet.
    8. Make an indention in the middle of each marshmallow to flatten and create a crater in the middle of each.
    9. Let dry out for approx. 20‐ 30 min.
    10. Dab a small amount of white decorator frosting to M&M and place into indention in each marshmallow.
    11. Attach flattened marshmallows to Oreo eyes with more frosting.
    12. Let set and serve.
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  • Tasty Rat Truffles

    Tasty Rat Truffles
    Yields 30
    Who knew these creepy creatures could be so delicious?
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    Prep Time
    1 hr 30 min
    Cook Time
    30 min
    Total Time
    2 hr
    Prep Time
    1 hr 30 min
    Cook Time
    30 min
    Total Time
    2 hr
    Ingredients
    1. 3 oz. cream cheese, softened
    2. 2 tbsp. unsalted butter, softened
    3. 1/2 cup confectioners' sugar
    4. 3 1/2 oz. semisweet chocolate, melted and cooled
    5. 4 oz. white chocolate, chopped
    6. 7 oz. extra‐bittersweet chocolate, chopped
    7. 2 (9 inches each) round baked chocolate cake layers, warmed
    8. 1/2 cup sliced almonds
    9. White decorator icing
    10. 12 black licorice whips, (found at Rocket Fizz Candy in Village Square or International Marketplace on Decatur) cut into 3‐inch lengths
    Instructions
    1. In a large bowl, beat the cream cheese with the butter, confectioners' sugar and the melted chocolate.
    2. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated.
    3. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose.
    4. Place on parchment lined cookie sheet.
    5. Press a toothpick into the tail end of each.
    6. Refrigerate minimum 1 hour.
    7. Meanwhile, preheat the oven to 275 degrees F.
    8. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet.
    9. Bake for 30 minutes, stirring frequently, until almost dry.
    10. Very finely crush the crumbs.
    11. Melt the white and extra‐bittersweet chocolate together and cool to 90 degrees.
    12. Using the toothpick as a handle, dip the mice into the chocolate to coat.
    13. Roll the mice in the cake crumbs and press 2 almonds into the heads of each to make ears.
    14. Refrigerate.
    15. Once firm, create eyes with icing, remove toothpicks and insert a licorice whip for the tails.
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  • Frankly Delicious Edible Candy Cups

    Frankly Delicious Edible Candy Cups
    What's the use if you can't eat the bowl! These adorable cups can be used for anything from work to school and beyond!
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    Prep Time
    30 min
    Cook Time
    45 min
    Total Time
    1 hr 15 min
    Prep Time
    30 min
    Cook Time
    45 min
    Total Time
    1 hr 15 min
    Ingredients
    1. 12 oz. green melting chocolate wafers
    2. Small round water balloons
    3. Black decorator icing
    4. 20 candy eyeballs (found at Michael’s)
    5. 20 mini marshmallows
    6. 5 cups assorted Halloween candy
    Instructions
    1. Melt wafers in a small, deep microwave‐safe bowl as directed.
    2. Blow up the balloons until they’re the size you want your candy cups to be, and tie them off.
    3. When the coating is still melted but not too warm, dip balloons, holding by the knot, in the
    4. melted coating until it comes halfway up the sides.
    5. Rotate the sides ensure they are evenly coated.
    6. Remove from coating, allowing excess to drip back into the bowl.
    7. Place the dipped balloons on a baking sheet covered in parchment paper.
    8. Refrigerate for 20 min.
    9. To remove the balloons from the candy shell, hold the balloon tightly right below the knot.
    10. Cut a small hole above your fingers, and carefully loosen your grip so that the air lets out slowly and steadily. Use your other hand to help pull the balloon away from the side of the candy as it deflates.
    11. When most of the air has left the balloon, very gently peel it away from the bottom of the bowl.
    12. Smooth tops with a knife if desired.
    13. Decorate with icing, eyes and marshmallows as illustrated.
    14. Fill with candy.
    Notes
    1. Need a how-to video? Here it is: http://youtu.be/QuJXkU-GMw4
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  • Bloody Brained Meat Head

    Bloody Brained Meat Head
    Serves 8
    A spooky treat for your weekend Halloween party.
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    Prep Time
    1 hr
    Cook Time
    5 hr
    Total Time
    6 hr
    Prep Time
    1 hr
    Cook Time
    5 hr
    Total Time
    6 hr
    Ingredients
    1. 1 pound large shrimp, cooked
    2. 1 1⁄2 tsp. powdered gelatin
    3. 1⁄2 tsp. finely grated fresh horseradish 3⁄4 tsp. coarse salt
    4. 1/4 cup freshly squeezed lemon juice 1/2 tsp.
    5. Old Bay seasoning
    6. 1/8 tsp. cayenne pepper
    7. Prepared cocktail sauce, for serving 8‐10 oz.
    8. Prosciutto
    9. 2 lychees in syrup, drained
    10. 2 brandied cherries
    11. Brain shaped gelatin mold Life‐sized plastic skull
    12. Gauze or bloodied bandage from costume store
    Instructions
    1. Wash and dry plastic skull.
    2. Wrap face, back of head and forehead in prosciutto, layering for eerie effect.
    3. Place one brandied cherry in each lychee hole; place in eye socket of skull.
    4. Set aside.
    5. Arrange shrimp in a brain‐shaped mold with tails facing upwards in vertical rows (You’ll only use approximately one third of the mold.)
    6. Fill a glass bowl with 3/4 cup plus 1 tbsp. cold water
    7. Sprinkle gelatin over water and let stand 5 minutes.
    8. In a small saucepan, cook gelatin mixture over medium‐low heat, stirring constantly, until gelatin has dissolved.
    9. Whisk in lemon juice, horseradish, salt, Old Bay, and cayenne pepper until well combined.
    10. Pour gelatin mixture over shrimp in mold.
    11. Cover with plastic wrap, pressing down on the surface.
    12. Fit a plate or bowl into mold and weight with cans.
    13. Refrigerate until set, about 5 hours.
    14. Invert mold onto top of skull, securing with a plastic wrap band between meat and gelatin.
    15. Wrap with gauze to hide plastic wrap.
    16. Serve with cocktail sauce and crackers or crostini.
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  • Fruit Salad with Minted Sugar

    Fruit Salad with Minted Sugar
    Serves 6
    Who needs ice cream when you can indulge in this delicious, fresh and perfectly sweet dessert. Top with a dollop of Cool Whip if you feel like being bad.
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    Ingredients
    1. 1/4 cup loosely packed fresh mint leaves
    2. 3 Tbsp. sugar
    3. 1 1/4 lb. blackberries, left whole
    4. 3 firm-ripe medium peaches halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
    5. 1 1/2 cups green grapes, halved
    6. 1 orange, sectioned and sliced in half
    Instructions
    1. Pulse mint and sugar in a food processor until finely ground.
    2. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
    3. Let stand 5 minutes before serving.
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