Happy Friday!

 Happy Friday to ALL!! For some reason this week seems to have been much longer than others. It must be let down after the hectic holiday season. None the less, I cannot wait to get home at 5:05 tonight throw a log on the fire and wait for the flakes to fall with a warm mug of hot cocoa.
  The Munroe Dairy Chocolate milk makes the best and richest hot chocolate every. Just add a few marshmallows and there you have one of the best comforting drinks to be had, it is like getting a big warm hug with every sip.

Here are some great fun facts about cocoa and chocolate from cocoajava.com:

Chocolate syrup was used to represent blood in the famous 45 second shower scene in Alfred Hitchcock's movie, "Psycho" a scene which took 7 days to shoot. Once upon a time, money did grow on trees. Cocoa beans were used as currency by the Mayan and Aztec civilizations over 1400 years ago. When they had too much money to spend, they brewed the excess into hot chocolate drinks. The Swiss consume more chocolate per capita than any other nation on earth. That's 22 pounds each compared to 11 pounds per person in the United States. Rumor has it that Napoleon carried chocolate with him on all his military campaigns for a quick energy snack. The word "chocolate" comes from the Aztec word "xocolatl", which means "bitter water". The amount of caffeine in chocolate is lower than most people think. A 1.4 ounce piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg. of caffeine in both an ounce of milk chocolate and a cup of decaffeinated coffee, while a cup of regular coffee contains between 65 and 150 mg. of caffeine

Playoffs and Snow

This weekend is New Englanders have a break from watch their Patriots hammer down on another team but, that does not mean that televisions will be empty of green fields and big men running after a leather ball. Everyone will be watching to see if Baltimore or Kansas City will be headed to Foxborough next weekend. 

I have already begun planning a few good finger foods for next Sunday's game and eventually the "Big Game" on February 5th.

I love fried foods but, they do not love me the same in return :( For the past few days I have been finding some of what were at one time my favorite game foods and bringing them back to the table in a healthier/ lighter version that still have the same great flavor to them. 

To start fried raviolis have always been one of my favorites the crispiness of the pasta dough with the warm soft ricotta filling inside all finished with the sweet and tangy marinara dipping sauce. However tossing the little pillows of pasta in the hot oil to cook is not the only way to make these little treats. Baking them works out just as well and saves you all of the fat and splatter to clean up later. 

Baked Parmesean Ravioli:

1 Bag of Venda Cheese Ravioli 

1 Cup of Grated Parmesean Cheese

1 Tablespoon of Italian Seasoning

1 Tablespoon of Butter

1 1/2 cups of Italian Corner Pizza Sauce for Dipping (warmed up)

 In a large pot boil the ravioli until cooked al'dente. Strain and and toss in butter to coat. Next add the cheese and seasoning evenly coating all of the pasta. 

 On a lined cookie sheet place the ravioli flat not touching. Bake at 400* for 12 minutes or until browned. 

Serve Warm 

Happy New Year...

This year I have made only one promise to myself for 2011. To drink more water and of course more milk!

she-fit.com

Each year on the 1st of the year hundreds of thousands of people make a promise to themselves to change something for the better in the New Year. Most often the promise has to do with loosing weight, eating healthy and exercise.

  This year I am making a simple promise to just keep myself hydrated. Water makes up the majority of our bodies and has no calories and no fat. In fact the more you drink the better you body will feel. I have a very bad habit of going for the cup of coffee on my desk instead of the glass of water. I know my body and mind would be better with one less coffee and three more waters everyday.

 Now milk is another beverage that I will be adding a bit more of to my daily routine. It has plenty of calcium in it to help with your muscles and metabolism aiding in weight loss and prevention of some health problems (like heartburn to osteoporosis.) 

Nutritional Values

Skim Milk

Serving Size: 8 oz
Calories: 86
Fat: <1 g
Saturated Fat: 0 g
Cholesterol: 4 mg
Carbohydrate: 12 g
Protein: 8 g
Dietary Fiber: 0 g
Sodium: 103 mg
Vitamin A: 500 IU
Vitamin B12: 1 mcg
Niacin: <1 mg
Pantothenic Acid: 1 mg Riboflavin: <1 mg
Vitamin D: 3 mcg
Calcium: 302 mg
Phosphorus: 247 mg
Potassium: 382 mg

Mimi's White Pizza on Top This! Pizza Crusts

Mimi’s White Pizza: by Kerry Rock

Use either white or wheat crust.  This recipe is for one (1) pizza

Ingredients:

1 wood grilled Pizza crust

Olive Oil (for brushing)

Sliced Provolone cheese (about 6-8 slices)

1 large thickly sliced Vidalia onion (caramelized)

1 15 oz can of artichoke hearts (drained and chopped)

4 oz shredded mozzarella cheese

Heat oven to 400

Slice onion and caramelize in a frying pan with a little olive oil, adding about a tsp of sugar once it starts to brown.  When nicely browned and caramelized remove from heat and set aside.

Lightly brush the pizza crust with olive oil, and cover crust with the sliced provolone cheese.  Evenly distribute the chopped drained artichoke hearts over the provolone and then add the caramelized onions over the artichokes.  Sprinkle the shredded mozzarella on top.  Place your pizza on a stone, or cookie sheet  (avoids mess) and place in oven to bake for 15 to 20 minutes or until cooked to your liking.  For an extra crispy crust place pizza directly on oven rack

Gimme Gimme A Breakfast Cupcake!!

With just one morning left until Christmas I could not resist adding one more savory cupcake post to the list. This is one that will make everyone happy on a busy Christmas morning as a quick fix before a day of feasting. Behold the Sausage Pancake Cupcake Topped with Egg & Cheese (for the frosting!)

 This is a very simple and easy breakfast to make and the cupcake part can be made the night before and just reheated in the morning. Either in the toaster oven or dare I say microwave...


What is needs for 8 servings:
1 lb of Fortuna's Maple Link Breakfast Sausage
Pancake Batter
8 eggs (fried or poached)
8 Slices of Cheese ( preferably cheddar)

Pancake Recipe:

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons granulated white sugar

1 large egg, lightly beaten

1 cup milk 

2 tablespoons unsalted butter, melted

Plus extra melted butter for greasing the pan.

 In a large bowl whisk together the flour, baking powder, salt and sugar.  In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough

For the Sausage I use the Fortuna's Maple Breakfast Sausage. I will cut it up into bite sized pieces about 1/4 inch thick and cook in a fry pan or cast iron skillet and then set aside  the skillet for the eggs.

 Using a greased muffin tin fill the cups about 1/3 full with the pancake batter and then add 5-6 pieces of sausage into each tin and cover with more batter to fill the cups 1/3 of the way up the tin. Bake the cupcakes at 400* for 12- 15 minutes or until golden brown and the batter is cooked inside. 

 Years ago I received some rings from Williams Sonoma for egg frying and they have been a great addition to my kitchen since. I use the rings to make perfectly formed eggs for sandwiches and even pancake molds. I suggest that you use these to fit the egg on top of the cupcake so it will not slide off easily. The other option to cooking the egg would be to poach the eggs. The eggs are held into position on top of the cupcake by the sliced of cheese. The cheese should slightly melt from the warmth of the cupcake and egg on top. 

 Great breakfast for a cold winter morning before heading out for some adventures outside!

If it is made in a muffin tin it is made for me!!

www.thekitchn.com

  Cheddar cheese cornbread with broccoli florets baked right inside!! Oh how nice! Have it on the side of some warm and hearty chili or with some slow roasted turkey with gravy and mashed potatoes. Yum!

 Making cornbread muffins with sour cream keeps them moist and adds a slightly different tangy taste to the cakes and are best served warm.

Sour Cream Cornbread Muffins: makes 12 muffins

(adapted from Land O'Lakes Recipe)

1/4 cup of Sommermaid butter at room temperature
3 tablespoons of granulated sugar
1/2 cup of Cabot Sour Cream
1/2 cup of Milk
2/3 cup of Kenyon Mill Cornmeal
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of baking soda

1/2 cup of shredded Atwell's Gold Cheese - or Sharp Cheddar
12  Broccoli Florets

www.thekitchn.com

Directions:

 Preheat the oven to 425*f. In a large mixing bowl cream together the the  butter and sugar beating at medium speed. Slowly add one egg at t time afer the following is fully incorporated. Stir in sour cream and milk. Once combined add all remaining ingredients.

 Grease the muffin tins with butter and dust with flour. Spoon into the each tin about a quarter inch of cornbread batter. Place a broccoli floret standing upright into the batter and top with more batter to cover the top of the broccoli. Top with a sprinkling of cheese and bake for 15 to 18 minutes or until the tops are golden brown and the muffin center is full cooked.

Oh... Ah... The Savory Cupcake

 I love cupcakes! For some reason there is no guilt in consuming a cupcake in my mind. It is as if the are absent of all calories fat and anything else that is not good for you. The smaller the get the better the are!

 Recently I have been wandering into the world of the savory cupcake. Oh how amazing it is! Having your breakfast, lunch and dinner even snack is just amazing.When entertaining it is a great way to present side dishes and small bites for cocktail parties. If you have children it can be a creative way to get them to eat something that normally would never make it's way onto the fork and the envy of all the other lunch boxes at school.

 Tomorrow will be the official day of winter here in the northern hemisphere; however, the cold weather came much earlier. Nevertheless, cold nights is the best for baking and with all of the holiday cookies, cakes and pies making the guestly appearances at the office, home, and everywhere else it is good to find some less sweet to bake. Lately i have been finding different dinners to bake into the small mold of the muffin tine. So far I have been successful with Turkey Meatloaf with Mashed Potato Topping, Lazy Man's Lasagna, Eggs in a Ham Cup, Sausage and Pancake Bites and the list go on...

Turkey Meatloaf with Whipped Mashed Potato Topping

Turkey Meatloaf:

2  cups of stale bread ( broken apart) or 1 cup of Panko bread crumbs

2 cups of milk

1 yellow onion diced

5 cloves of garlic chopped

2 lbs of Misty Knoll Ground Turkey ( can be substituted for Ground Beef)

1 tablespoon of Italian Seasoning (Oregano, Basil, Marjoram, Rosemary, & Thyme)

2 large eggs

1/4 cup of tomato paste

Salt & Pepper to taste

Baking Spray

Mashed Potato Topping:

5 RI Royal Creamer Potatoes washed and cut evenly into 1" pieces

1 1/2 cup of milk

1/4 cup of butter

Salt & Pepper to taste

Garnish

Shredded Parmesan or other Sharp Cheese

Chopped Parsley

 Preheat oven to 400* and grease the muffin tins. 

 In a large bowl combine all of the meatloaf ingredients. Combine by hand until all ingredients are fully combined. Once all ingredients are combined divided the meatloaf mixture into 8 equal parts and place into the muffin tins flattening the tops of meatloaf. 

 Bake at 400* for 45 minutes

In a large pot of cold salted water add the potatoes and bring to a boil.. Boil the potatoes until tender and can be pierced with a fork. Once cooked drain the potatoes and mash the potatoes with milk and butter. 

 Once the meatloaf is cooked you top the cupcakes with the warm mashed potatoes sprinkle with garnish and serve!