Create-Celebrate-Explore

Roasted Tomato and Pancetta Bruschetta

Thank you to Hunt’s for sponsoring this post and encouraging my culinary skills! Visit Hunt’s Signature Recipe Collection to find tons of delicious ideas for using Hunt’s tomatoes in your meals.

This is a very simple dish and perfect for a party appetizer, or just to enjoy for lunch.

Roasted Tomato and Pancetta Bruschetta

Ingredients:

• Baguette
• 1 can Hunts Diced Tomatoes (drained)
• 1 jar or can of artichokes (roughly chopped)
• 1/2 cup Pancetta - Italian bacon (diced)
• 1 red onion (diced)
• 1 heaped tsp crushed garlic
• 1 tsp dried thyme
• salt & pepper to taste
• Olive oil
• Fresh basil (chiffonade)
• Parmesan (shaved)

Turn the oven onto 325F.

Gently combine the tomato, artichoke, pancetta, onion, garlic, thyme, salt, and pepper in a bowl.

Place a piece of foil over a cookie sheet.  Spread the tomato mixture over the foil and place in the oven for appoximately 30 minutes.

Slice the baguette and place on a second cookie sheet.  Brush with just a little olive oil and place in the oven for the last 8 minutes of the tomato mixture cooking (or more, depending on how browned you prefer your bread, I don't like it very crunchy and brown).

Transfer the tomato mixture to a bowl and top with parmesan cheese and basil.  Serve with the toasted bread slices.

 

Tip:  If using a dish such as this for a party appetizer, leave some of the bread fresh, place in a basket and serve with dishes of gourmet oils and balsamic vinegar for dipping.

Did you know: The red antioxidant, lycopene is found naturally in tomatoes. We get most of our lycopene from tomatoes and its absorption is two to three times greater in canned tomatoes than raw tomatoes.

Visit www.Hunts.com for more recipes, and check out the Hunt’s Recipe Rewards program for some great coupons!

Disclosure:  Thank you again to Hunt’s for sponsoring my post. Find more ideas for cooking with tomatoes at Hunt’s Signature Recipe Collection. I was selected for this opportunity by the Clever Girls Collective. All opinions expressed here are my own. #HuntsRecipe #spon

Recipe: Puff Pastry Pizza Rolls (and a giveaway)

UPDATE:  This giveaway has ended and the winner Rebecca Shockley has been notified.

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Ingredients:

• 1 sheet of Pepperidge Farm Puff Pastry (thawed)
• Ragú® Pizza Sauce
• Pepperoni - personally I love the Pepperoni at Trader Joe's or Fresh & Easy
• Mozzarella Provolone Cheese
• 1 egg (lightly beaten)
• Dried basil

Heat the oven to 400F and line a baking sheet with parchment paper

Top your puff pastry sheet with pizza sauce, cheese and pepperoni.

Fold over one edge and carefully roll the puff pastry and toppings into a log.

Brush a little egg over the top and sprinkle on some dried basil.

Using a very sharp knife cut the pizza roll into slices that are about 3/4 inch thick.

Lay the slices on one side on the parchment paper and bake for about 15 minutes.

** These would make a great appetizer for your New Years Eve party.

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Now for the GIVEAWAY!  I know we are all crunching numbers this holiday season as we purchase gifts and buy ingredients for our holiday meals so with thanks to Ragú® I'm giving one person a $300 gift card.

To enter you will need to do the following and leave a comment for each thing you do.

Mandatory entry:

• Tell me how you are celebrating the New Year?

Extra entries:

• Follow @TonyaStaab on Twitter
• Follow @RaguSauce on Twitter
• Subscribe to my blog via email or RSS Feed
• Tweet the following: You can win a $300 gift card with thanks to @RaguSauce and @TonyaStaab http://bit.ly/rNOSEv #momstheword (you can do this once per day)

This sweepstakes is open to entrants with US mailing addresses only , who are over the age of 18. No purchase necessary. Void where prohibited by law. Ends Friday, December 30, 2011 at 9pm PST. One winner will be drawn via random.org and will receive a gift card for $300 to spend how they wish.

Disclosure: This post has been compensated in connection with my appointment as an ambassador in the Ragú® Mom’s the Word on Dinner Program.  Visit http://www.facebook.com/ragusauce to join the conversation.

Recipe: Orange and Ginger Caramelized Chicken Wings

During the Cheap Sally Party at BlogHer11 Kmart had a cabana set up where they were showing guests the new line of Gordon Ramsay Cookware which debuted in Kmart stores this past Sunday.  Along with showing guests the new cookware they also provided everyone with a flash drive containing recipes from Gordon Ramsay.

Not only did I pick up Gordon Ramsay's Santoku Knife and Cutting Board over the weekend, but I also made his Orange and Ginger Caramelized Chicken Wings.

Ingredients:

• Vegetable oil (for cooking)
• 6-8 shallots, peeled and sliced
• 4 garlic cloves, peeled and sliced
• 2 lemongrass stalks, trimmed and bashed
• 5cm knob of fresh ginger, peeled and julienned
• Zest and juice of 2 oranges
• 150g / 5.3oz Granulated sugar
• 160ml / 5.5oz water
• 2 tbsp fish sauce
• 1kg / 2.2lbs chicken wings
• Sea salt and crushed black pepper

 
Preheat the oven to 180C (Fan 160C and Gas 350F).  Heat the oil in a pan and add the shallots, garlic, lemongrass, ginger and orange zest and cook for 2-3 minutes, until the ingredients have softened.  Add the sugar, water, orange juice and fish sauce and allow to dissolve.  Cook until the mixture has reduced and thickened.  This should take 3-4 minutes and the sauce should start turning syrupy.  Remove from the heat and set aside.

To prepare the chicken, place a large frying pan over a high heat and add 3-4 tablespoons of vegetable oil.  Season the chicken, then, in batches, sear the pieces for 3 minutes, until browned.  Add the chicken wings to an ovenproof dish and pour over the caramel sauce, mixing well to coat.  Cook in the oven for 40-45 minutes until golden brown and sticky.  Halfway through cooking baste the chicken wings.  Remove the chicken wings form the oven, season with sea salt and crushed black pepper and serve with the sauce spooned over.

Note:  These wings are so darn good.  My husband is not a big fan of wings and when I told him we were having wings for dinner he looked at me like I was trying to starve him.  He ended up going back for seconds and probably would have gone back for thirds, but I have had to instil a new rule in our house that everyone can leave the table after daddy has eaten his second helping.  I served the wings with couscous, salad greens and orange slices.

 

You can view more photographs from my shopping trip and Gordon Ramsay cookware here.

Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias

Week 12: George Foreman 90 Day Challenge

And so begins week 12 of the challenge.  The challenge to be fit and healthy.  The challenge to make it down to my ideal weight.  The challenge to cook healthier meals using my George Foreman Grill.  For some reason I had in my mind that I was around the 157 lbs mark last week.  I weighed myself this morning and thought, that's great, I've lost about a 1 lb, much better than last week.  Then I got on-line to work out all of my results and realized I lost more than I thought so I'm absolutely thrilled.

Here are this weeks weigh-in and measurement results:

• BMI: 24.5 (normal) 26.62

• Weight: 156.6 lbs 170.6 lbs

• Chest: 38.5" 39"

• Waist: 36" 40"

• Hips: 39.50" 41"

• Overall:  Down 14 lbs and 6"

(red denotes initial measurements and weight)

I'm thrilled that I lost 1.8 lbs last week and a 1/4" off my hips.

This weeks recipe:

Apple and Brie Quesadillas

One of my favorite appetizers to serve at parties is peach and brie quesadillas with a little honey drizzled over the top.  I decided to try out a new way to make these because I like to switch things up a bit sometimes.  Brie was on sale at Vons this week so I picked up a couple.

Ingredients:

• 2 Whole Wheat Tortillas
• 1 apple (peeled, cored and thinly sliced)
• Brie (thinly sliced)
• 3 tbs organic blue agave sweetener
• 2 tsp champagne vinegar
• Fresh mint (chopped) - fresh from my pot under my kitchen window.

Place one tortilla on the grill.  Cover the base with thinly sliced Brie, then top with a layer of thinly sliced apples.  Place the second tortilla over the top, close the George Foreman and grill for approximately 4-5 minutes on medium-high.

While the quesadilla is grilling combine the blue agave sweetener, champagne vinegar and mint in a bowl.

Serve the quesadillas warm with a little of the nectar mixture drizzled over the top.

 

Disclosure: I am one of 10 Brand Ambassadors in the George Foreman Knock out the Fat Weight Loss Challenge. I was sent a George Foreman Grill for my participation in this challenge and will be compensated for my time at the end of the 90 days.

Week 5: George Foreman 90 Day Challenge

WOW!  I can't believe we are already kicking off week 5 of the challenge.  The time is flying by.  

This week has been filled with unpacking boxes and settling into our new house and neighborhood.  All of the unpacking has definitely been keeping me on my feet and moving a lot more than normal.  There's been little time to sit idly at the computer, to watch television, or even to craft.  Plus with our house having a pool, it also means spending a lot of time outdoors supervising the twins, who are loving being back in sunny San Diego and want to spend as much time playing outside as possible.

I find that my eating habits are definitely changing.  Although I'm still allowing myself treats such as a scoop of delicious pineapple and coconut ice-cream for dessert, or a little piece of cake, I've found myself thinking more about including salad and vegetables with each meal.  I'll explain a little more about this down below when you read about this weeks recipe.

But first, let's weigh-in and check my measurements.  I've lost one more pound and a quarter of an inch.  Slowly but surely it's coming off.

• BMI: 25.5 (overweight) 26.62

• Weight: 162.8 lbs 170.6 lbs

• Chest: 39" 39"

• Waist: 37.5" 40"

• Hips: 40.50" 41"

• Overall:  Down 7.8 lbs and 3"

(red denotes initial measurements and weight)

Recipe of the week:

Meatball Lettuce Wraps

As I mentioned, we moved into a new house this week.  On day 3 our stove (cook-top) decided to stop working, and despite having a repairman out, I was advised to replace it.  After venting a little frustration via social media, a friend turned up on our doorstep with a couple of meals for us.  Don't you just love friends like that.   Anyway, one of the dishes she brought over was pre-cooked meatballs from Fresh & Easy ... have I mentioned how happy I am to be living so close to this fabulous store again.

Normally, when I purchase or make meatballs, I automatically add them to pasta and sauce, but knowing that I couldn't boil pasta on the stove, I had to come up with an alternative.  I thought about making a dipping sauce for them, but wanted to add more salad so that it would be more of a meal.  So began the creation of my Meatball Lettuce Wrap.

Ingredients:

• Meatballs
• Butter lettuce
• 1/4 cup carrot (shredded)
• 6oz Greek non-fat plain yogurt
• 1/2 cup English cucumber (diced)
• 1 tbs red chili pepper (finely chopped)
• 1 green onion (finely sliced)
• 1 stalk of mint leaves (leaves roughly chopped)
• 1 tbs freshly squeeze lemon
• 1 tsp crushed garlic
• 1/2 tsp Cumin
• Pinch Salt & Pepper

Gently combine the yogurt with all of the ingredients following it in a bowl.  Pour into a small bowl and top with a fresh sprig of mint.

Grill the pre-cooked meatballs on the George Foreman grill on medium heat for about 2 minutes (maybe less - keep checking them).  Place a meatball and shredded carrot into the butter lettuce leaf and then top with a spoonful of the yogurt dressing.

Note:  These would make a great party or dinner appetizer too.

 

Disclosure: I am one of 10 Brand Ambassadors in the George Foreman Knock out the Fat Weight Loss Challenge. I was sent a George Foreman Grill for my participation in this challenge and will be compensated for my time at the end of the 90 days.

Week 4: George Foreman 90 Day Challenge

This past week has been particularly hard.  We are moving house. TODAY.  In fact as you are reading this the kids and I are in the car and headed south on Hwy 1 toward San Diego.

So to say that fitting in exercise in between packing boxes, loading the truck, washing walls and windows and farewell dinners has been extremely difficult. 

Thank goodness I at least had a meal plan in place that definitely helped to keep me on track just a little.

And so begins week 4.  Hopefully this week I will find lots of time to exercise in-between un-packing boxes.

• BMI: 25.7 (overweight) 26.62

• Weight: 163.8 lbs 170.6 lbs

• Chest: 39" 39"

• Waist: 37.5" 40"

• Hips: 40.75" 41"

• Overall:  Down 6.8 lbs and 2.75"

(red denotes initial measurements and weight)

Recipe of the week:

Antipasto Platter

Ingredients:

• Zucchini
• Asparagus
• Mushrooms
• Olive oil
• Cherry tomatoes
• Mozzarella
• Basil leaves
• Roast beef
• Prosciutto
• Sun Dried Tomato Bruschetta
• 75% reduced fat Cabot cheese
• Artisan Split Crust Pesto Bread

Cut the zucchini in half and then into 5mm thick strips.  Cut the asparagus stalks a little shorter to make them more manageable as finger food.  You are going to grill the asparagus, zucchini and slices of pesto bread on the George Foreman for approximately 5 minutes each on medium-high.  While each of these is rotating, gently toss the mushrooms in a little olive oil in a pan on the stove.

Cut the mozzarella balls into quarters.  Carefully thread the cherry tomato, basil and mozzarella onto a small skewer.

Arrange each of your ingredients onto a plate, rolling the meats, slicing the cheese and placing the bruschetta in a small bowl with a knife for spreading.

Note:  You know I'm a big fan of our weekly 'do it yourself' night.  This is such a quick and easy dinner and you can add a variety of foods to your platter depending on the likes and dislikes of your family.  

Also, a big thank you to Katherine Marie (and the people from Cabot) who let me know that there was a 75% reduced fat cheese on my tuna melt post.  They actually had it in stock at my local Safeway store this week. 

Enjoy.

 Disclosure: I am one of 10 Brand Ambassadors in the George Foreman Knock out the Fat Weight Loss Challenge. I was sent a George Foreman Grill for my participation in this challenge and will be compensated for my time at the end of the 90 days.

 

Week 3: George Foreman 90 Day Challenge

I'm finding it easier and easier as this challenge progresses.  For me it has been more about portion control and fitting exercise into my everyday routine.  And it's obviously working. 

I'm not one to just sit around watching television.  Normally when I am watching one of my many DVR'd programs I'm on my laptop, folding laundry, or working on my next craft project.  During the ads I get up and clean, put clothes away or take the trash out.  However now I've also incorporated doing @FitMomTraining circuits while watching my shows.  Even the twins have been getting involved and keeping me motivated.   I'm such a party animal that Saturday night was spent doing a workout with my new little trainers, you can read my update on how that went here.

• BMI: 25.7 (overweight) 26.62

• Weight: 164 lbs 170.6 lbs

• Chest: 39" 39"

• Waist: 37.5" 40"

• Hips: 41" 41"

• Overall:  Down 6.6 lbs and 2.5"

(red denotes initial measurements and weight)

Recipe of the week:

Petite Salmon Burgers

Ingredients:

• 2 pouches pink salmon
• 1/2 cup corn kernels
• 1/2 tsp dill
• 1/2 tsp lemon pepper
• 1 tbs seeded mustard
• 1 tbs plain Greek yogurt
• 1 egg
• 1/2 cup Italian style bread crumbs
• Whole Wheat sandwich thins
• Burger toppings:  I used pickles (round), Swiss cheese and spinach

Place the salmon into a bowl and break up any large pieces with a fork.  Add in the bread crumbs and combine.  Lightly whisk the egg and add that to the salmon mixture too. Combine the mustard, yogurt, lemon pepper, and dill in a bowl then add to the salmon mixture along with the corn kernels. Refrigerate for about 15 minutes.

Roll the mixture into small balls, a little larger than a quarter.  Place directly into the George Foreman and close the lid (this will flatten out the balls into a burger patty shape.  They take approximately 4-5 minutes to cook.

Using a small round cookie cutter (or shot glass) cut the cheese and sandwich thins.   Very gently thread your buns, burgers and toppings onto skewers.  Serve with salad.

I had these for lunch one day, but they would make a perfect party appetizer too.

Note:  This recipe makes approximately 20 petite salmon burgers.

Note to self:  Please give yourself a pedicure before next weeks weigh-in.  The orange toenails were so 3 weeks ago.  Also let's try wearing something other than flip flops, cause you know, you are sporting the tell-tale marks on your feet.

 

Disclosure: I am one of 10 Brand Ambassadors in the George Foreman Knock out the Fat Weight Loss Challenge. I was sent a George Foreman Grill for my participation in this challenge and will be compensated for my time at the end of the 90 days.

Pistachio and Apricot Cheese Ball

Do you love cheese?  I love cheese.  I love cheese with fruit and crackers and those itty bitty toasts.

So I made a cheese ball.  With three kinds of cheese. 

Ingredients:

• 6oz (1/2 tub) cream cheese
• 1/2 cup feta cheese (crumbled)
• 3/4 cup swiss cheese (freshly grated)
• 1/2 cup dried apricots (chopped)
• 3/4 cup pistachios
• 1/4 cup parsley

In a medium-sized bowl cream together the cream cheese, feta cheese and swiss cheese with an electric beater.

Roll the cheese into a ball, wrap and refrigerate for about an hour.

In a food processor, roughly chop the pistachios, dried apricots and parsley then pour this mixture into a wide bowl.  Roll the cream cheese ball through the mixture to thoroughly coat.

Keep chilled until you are ready to serve.

 
Serve with: assorted Old London Melba Snacks, Melba Toasts or Bagel Chips.  My favorite are the Sea Salt Melba Snacks, they pair beautifully with this Pistachio and Apricot Cheese Ball.  However, if you ask my husband he thinks the Whole Grain Melba Toasts make the perfect accompaniment.

 

Old London are sending one lucky winner (and a guest) on a four-day, three-night, all-expenses-paid vacation to the Hilton Hawaiian Village Beach Resort & Spa in Waikiki.  This trip includes a massage, a private cooking lesson, surfing lessons, and more.  For more invormation and to enter, vist the Aloha Old London Sweepstakes page on Facebook.

Looking for delicious recipes using Old London Melba Snacks and Melba Toasts?  Visit the Old Lond Food and Nutrition page.

Join the conversation with Old London on Facebook and Twitter.

 

Disclosure: I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Old London and received product samples and a gift certificate to thank me for taking the time to participate

Salmon and Cucumber Rounds

We had a Marine  wives girls night out during the week.   We always go to the same salon ... they let us bring in wine and snacks.  We like that.

I took these yummy little Salmon and Cucumber Rounds.  It had been a hot day and I thought these would be a refreshing treat.

The original recipe comes from Family Circle: Fabulous Party Pieces.  It's a recipe book (the type you get as you check out at the grocery store) that I picked up when I worked for the distributor in Australia, way back when ....

I amended the recipe just a little:

Ingredients:

• 2 European cucumbers
• 2 x 6oz cans of pink salmon (boneless and skinless) - drained
• 120g cream cheese
• 1 tsp ground coriander
• 1 tbs sour cream
• 1 tbs plain yogurt
• Juice from 1 lemon
• Pinch ground pepper
• 1 red bell pepper

Put salmon into a medium sized bowl and break apart with a fork.  Mix in the cream cheese.  Gradually add the coriander, sour cream, yogurt, lemon and ground pepper.  Combining as you go. 

Slice the cucumber into fairly thick pieces.  Top with the salmon and cream cheese mixture.

Top with thin shaved strips of red bell pepper.

Black Bean Salsa

Yesterday was our weekly Mexican food night.  It also happened to coincide (completely by accident of course) with National Margarita Day.

We go between tacos, quesadillas and burritos on Mexican food night.  Last night it was Chicken and Mushroom Quesadillas, the recipe is available at Family Circle.  We use whole wheat lavash bread when making quesadillas in the panini press, which is available at Trader Joe's.  The kids love the taste and it fits in our panini press perfectly.

I threw together some homemade salsa to go with it.  I'd picked up some delicious mini heirloom tomatoes from Trader Joe's a few days ago which gave the salsa a beautiful mix of colors.

Ingredients:

• 1 tub mini heirloom tomatoes (quartered).
• 1/4 red onion (diced)
• 1/2 cup corn kernels
• 1 cup black beans (drained)
• 1 serrano chili (finely chopped)
• 2 canned pears (diced)
• 1/2 cup cilantro (roughly chopped)
• Pinch of salt and pepper

Combine all ingredients in a bowl and serve immediately.