Thursday, March 29, 2012

Magazine Moxie

I rarely fall into the trap of buying magazines at the checkout counter. I subscribe to the ones I know that I love and can trust to deliver solid recipes on a monthly basis. It is such a better deal if you are a subscriber, multiply the newstand price times 12 just one time and you will never purchase at the checkout again! But this week I broke my own rule. I was at Micheal's purchasing supplies for Rex's Easter treats for his classmates and I saw this recipe on the cover of this month's Food Network Magazine. I knew I could probably look the recipe up online, but it was just too pretty to wait that long for gratification. I had to have that pretty picture in my possession so I could read the recipe as soon as I got back into the car. So I threw it on top of my goods and purchased it. And I have no regrets - not only is this recipe aesthetically pleasing, but it is unique and oh so delicious!

Pancetta & Egg Tart
Adapted from the Food Network Magazine


  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
  • 2 thick slices of pancetta, diced (substitute bacon if desired)
  • 1 1/2 cups shredded havarti cheese
  • 4 tablespoons shredded parmesan cheese
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • Chopped fresh chives, for topping


Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Press down on the folded over dough to prevent the dough from rising out of shape. Transfer to the prepared baking sheets and prick all over with a fork.

Bake until golden, 8 to 10 minutes.

Meanwhile, cook the pancetta in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes.
Transfer to paper towels to drain, then crumble.

Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart

and crack an egg into each;

season with salt and pepper. Top with the pancetta,

then return to the oven and bake until the egg whites are set, 10 to 15 minutes (12 minutes if you want a runny yolk). Top with chives.

Click Here for My Adapted Printable Recipe

Wednesday, March 21, 2012

Cheese Please !

Growing up in New Orleans, fasting from meat is not that hard during the Lenten season. This town is a seafood mecca and sadly we almost make Friday's an event during Lent where you have the perfect excuse for crawfish boils, fish frys and trips to your favorite seafood restaurant.

When I was a young girl we did partake in all of those options on Friday's of Lent, but I can also remember when my mom opted for the cheaper non-seafood alternative. I can remember her pulling out her heavy cast iron skillet and whipping up grilled cheese sandwiches on those Fridays for our hungry family of six. And I can also distinctly remember taking the pass. I have no idea why, other than my unexplainable pickiness as a child but I did not like grilled cheese at all. I know - what is there not to like? I really can't answer that sitting here today, but I always lament at the loss of all of those delicious chances to eat those melty gooey sandwiches.

This version of a grilled cheese sandwich is even more tempting than the classic is to me today. It wouldn't pass for a Friday Lent option, but it is worth the wait until the next day. This is a decadently rich way to kick up the traditional pan grilled sandwich.

Bacon Avocado Grilled Cheese
Adapted from William Sonoma


  • 8 slices country-style sourdough bread, each 1/2 inch thick
  • 4 tsp. olive oil
  • 1/4 lb. cheddar cheese, thinly sliced
  • 8 bacon slices, cooked
  • 1/4 lb. Monterey jack cheese, thinly sliced
  • 2 ripe Haas avocados, sliced


Brush one side of each bread slice with 1/2 tsp. olive oil.

Lay half the slices, oiled side down, on a clean work surface and top with the cheddar cheese, dividing evenly. Place avocado slices on top of the cheddar

and the bacon slices next

then top with the Monterey jack, dividing evenly.

Top each with one of the remaining bread slices, oiled side up.

Heat a large fry pan or griddle over medium heat until hot. Place 2 of the sandwiches in the pan, reduce the heat to medium-low and cook until the undersides are golden brown, 3 to 4 minutes. Flip the sandwiches and brown the other side, 3 to 4 minutes more. Repeat with the remaining sandwiches.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.

Click Here for My Adapted Printable Recipe

Monday, March 5, 2012

Amazing Asparagus

This is one of the side dishes I added to our at home Valentine's Night celebration with Forrest and Rex. I wanted a side dish that was pretty and would make our night in seem special. We grilled steaks and had seafood stuffed mushrooms that were delicious, but this dish was the aesthetic star of the show. The vibrant colors and the unique presentation were suburb and they tasted delicious too! I highly recommend these quick and easy treats as a fun and simple way to spruce up any meal.

Puff Pastry Wrapped Asparagus and Prosciutto
Adapted from Cooking Light December 2011

  • 3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
  • 30 asparagus spears, trimmed
  • 2 sheets of puff pastry, thawed and cut into 30 long, thin strips
  • Cooking spray


1. Preheat oven to 450°.

2. Wrap 1 prosciutto strip around each asparagus spear, barber pole style.

Wrap the puff pastry strip around the spear following the line of the prosciutto.

Arrange spears on a baking sheet. Repeat procedure with remaining puff pastry strips, asparagus, and cooking spray. Bake at 450° for 10 minutes or until pastry is golden and crisp.

Serve warm or at room temperature.

Click Here for My Adapted Printable Recipe