Baked Egg Bites With Garlic Yogurt Filling

By: The Food Hunter

When you are tasked with making deviled eggs for a summer party....but deviled eggs aren't really your thing...do something fun instead. These baked eggs are a nice change of pace from the classic deviled eggs you'll find at most picnics. They taste delicious, are fun to eat and have a tangy yogurt filling that you won't be able to resist.

I'll admit that making these eggs is even more fun with cool tools like the Le Creuset egg dish, the KitchenIQ measuring spoons and cool cutting boards and of course Stonyfield yogurt.

Baked Egg Bites With Garlic Yogurt Filling
(printable recipe)

6 eggs
1 cup Stonyfield Greek yogurt
1-2 teaspoons garlic powder
salt & pepper
paprika

Preheat the oven to 350 degrees. Butter your Le Crueset egg dish. Whisk eggs with salt & pepper in a large measuring cup. Gently pour into prepared egg dish and bake for 15 mins.

Remove from the oven, pop eggs from dish and allow to cool on a cooling rack. In the meantime mix together yogurt, garlic powder and salt and pepper. Add the mixture to a piping bag.

When the eggs are cool enough to handle you can remove a small amount out of the center of each with a little spoon. Pipe the yogurt filling into the center and top with a sprinkle of paprika.

I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own

Sicilian Style Pepperoni Pizza

By: The Food Hunter

I grew up in an Italian/American household where eating Sicilian style pizza was something we did often. Whether it was homemade or bought from the local pizzeria this Sicilian style pie I am referring to was always square and slightly thicker than the more traditional round pies. Not quite a deep dish and definitely not a thin crust, the Sicilian pizza seems to be its own distinct style of pie.

My mom would spread her pizza dough into a baking sheet, top it with either olive oil and anchovies or tomato sauce and mozzarella; depending on if we wanted a red or white pie. The thick crust, square pie baked up crispy on the bottom and light and chewy on the inside. It was dense yet light all at the same time.

It's been awhile since I've had a good Sicilian pie so when I saw the recipe below on Seriouseats.com I had to give it a try. Let's just say this pie reminds me of being a kid in Philadelphia a time when Sicilian pies of all sorts were much easier to come by then they are today.



Sicilian Style Pepperoni Pizza
(adapted from Seriouseats.com)

For the dough Made in a Food Processor
17.5 ounces bread flour (500g; about 3 1/2 cups)
1/2 ounce salt (14g; about 1 tablespoon)
1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons)
0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan
11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons)

Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds.

Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
9 medium cloves garlic, roughly chopped
1 tablespoon (about 4g) dried oregano
2-3 teaspoons (about 3g) dried red pepper flakes, to taste
1 (28-ounce; 800g) can whole peeled tomatoes

Kosher salt

Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.


To Assemble and Bake:
1 pound (450g) mozzarella chees, shredded
1/2 stick pepperoni, cut into thin slices (see note above)
4 ounces (115g) ground Pecorino Romano cheese

Spread mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese spreading with the back of a spoon. Only put as much sauce as you desire.  Place pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes.

Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

Swedish Visiting Cake & A Bakerstone Pizza Oven Box Giveaway!

By: The Food Hunter

When temperatures hit 100+ degrees I am reluctant to turn the oven on for our weekly pizza night. But I'm also not willing to give up pizza, that's where Bakerstone Pizza Oven Box comes in. The Bakerstone box is a cooking chamber constructed of 5 pieces of refractory stone, encased in steel. It fits most 3 burner outdoor grills and heats up to 600+ degrees. The pizza oven box produces authentic pizza in minutes, without heating up your house.



Don't let the name fool you, the Bakerstone Pizza Box is good for more than just pizza. So far I've roasted eggplant and onions to make a delicious dip,



I made individual pizzas for a party we were having and a Sicilian style square pie (recipe coming soon)



I even baked dessert in it. I can honestly say I am enjoying the Bakerstone Pizza box and the variety of ways it can be used.

***If you like pizza and fun new cooking toys scroll down for details on how you can win a Bakerstone Pizza Box of your own***

One of my all time favorite cakes is Dorrie Greenspan's Swedish Visiting Cake. Traditionally cooked in a cast iron pan it is perfect for the Bakerstone.


Swedish Visiting Cake
(adapted from Baking, From My Home to Yours)

1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.

Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.

Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you're using a cake or pie pan, place the pan on a baking sheet.

Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.


a Rafflecopter giveaway

I received a bakerstone pizza oven to try for myself.  As always, all opinions are 100% my own.

Greek Style Frittata

By: The Food Hunter

In the spirit of summer #TeamFarberware is encouraging families worldwide to go for the gold by preparing team style dishes that are family friendly and require minimal time and effort to put together.



The first modern Olympics were held in Athens Greece in 1896 and since then they are one of only four countries to have competed at every summer game. Inspired by their sportsmanship and their need to maximize their strength with hearty meals, I came up with this Greek Style Frittata. This medal worthy dish of eggs, loaded with veggies is just one example of how you can have a healthy and delicious breakfast, lunch or dinner on the table in minutes.

I used several pieces of non-stick cookware from Faberware's stylish 15 piece dishwasher-safe set to prepare this meal. Top-quality non-stick interiors make clean-up a breeze and the fact that they are dishwasher safe makes them ultra-convenient for those nights when you want to spend more time with family.



If you love this dish and want to prepare it for your family or friends click through to Faberware  to grab the full recipe! But before you do make sure to enter the giveaway below! I have teamed with Farberware to allow one lucky reader a chance to win a 15-Piece Farberware dishwasher safe nonstick cookware set. The set comes with one-quart and two-quart covered saucepans, 5-quart covered Dutch oven, 8-inch skillet, 10-inch covered skillet and a medium cookie pan.

Looking for additional recipes and cool giveaways? Be sure to check out Faberware Cookware on Facebook and Instagram and follow #MyFamilyCooks on Twitter.

a Rafflecopter giveaway
 

I have an ongoing relationship with Farberware and will receive product and/or compensation for posts featuring their items. As always, all opinions are 100% my own. This giveaway is sponsored by Farberware and open to US residents only. The winner will be chosen using random.org and notified via email. Winner will have 48 hours to respond and in the event they do not, another winner will be chosen.

Chocolate Coffee Ice Cream Cake

By: The Food Hunter

Ice cream cakes are for those special occasions when one scoop of ice cream just isn't enough. And by that I mean birthdays! Summer birthdays especially deserve a decadent frozen treat like ice cream cake to help celebrate. They are spectacular make-ahead cakes that just about everyone loves.

Though ice cream cakes may seem difficult to make they are actually quite easy. All that is needed is a little time and a big freezer. You'll want to work with cold tools and keep each component frozen as you work on the next piece. A cake is baked in the normal fashion, cut to shape and frozen. Ice cream is made (or bought) and frozen in the same pan used to make the cake to ensure uniformity. (A spring-form pan works well for this) You'll want to work with cold tools and keep each component frozen as you work on the next piece.

Once all of the pieces are made and frozen the cake is put together and kept cold until time to serve. Viola!

Chocolate Coffee Ice Cream Cake
(printable recipe)

For the chocolate cake:
1 cup sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour two 9 inch round pans or 1 spring-form pan. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


For the coffee ice cream:
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
¾ teaspoon vanilla extract
1 ½ cups whole coffee beans

Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is warm but not boiling. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Once the mixture is warm, remove from heat add the remaining cream and vanilla extract, cover and let steep at room temperature for 1 hour.

Chill the mixture thoroughly in the refrigerator. When ready to churn, strain liquid removing the vanilla and coffee beans. Prepare the mixture in your ice cream maker according to the manufacturer's instructions. Scoop into spring-form pan or 9 inch round lined with wax paper. (Best to use the same pan you made the chocolate cake with). Once completely frozen, about two hours, you can remove the ice cream and leave it in the freezer wrapped in the wax paper until ready to use.

For the ganache:
10 oz dark chocolate
7 oz heavy cream

Finely chop the chocolate and put into a bowl. In a small pot, bring the double cream to boil. Add chocolate and stir to melt.

Putting it all together:
Level one of the cake layers and place it on the cake plate. Carefully place the ice cream layer on top of the base cake layer and remove the wax paper. Press down gently on the ice cream with a wide spatula to anchor the ice cream into the cake. Place in freezer to keep the ice cream from melting.

Place second cake layer on top of the ice cream layer and press it down gently. Place entire cake back into freezer to allow coffee ice cream to harden, about 15 minutes. You can use a slightly wet off-set spatula to smooth out the ice cream layer, making it even with the cake layers.

Spread the chocolate ganache over the cake. Freeze until ready to eat.

The Scottsdale Resort at McCormick Ranch A Secluded Oasis In The Desert

By: The Food Hunter

I recently had an opportunity to experience a 24 hour vacation right here in Scottsdale. The recently remodeled Scottsdale Resort boasts a new restaurant, bar, a transformed main pool, a significant addition of outdoor meeting and event space, enhanced guest rooms, and a more open, welcoming feel.



Hubby and I started our mini vacation with lunch poolside in our very own cabana. Twisted Vine, located at the main pool, is a full-service restaurant and bar that serves a nice selection of food and drink. Cabanas at The Scottsdale Resort come stocked with bottled water, fresh fruit and all you can eat chips and salsa.



We enjoyed a Cobb salad, a turkey wrap and a Mojito while relaxing by the pool.



After a few hours in the sun we headed back to our room to freshen up for dinner, but not before stopping in the lobby and enjoying the comfortable, friendly space. We hung out for awhile chatting, enjoying watermelon infused water and people watching.



Before dinner we headed to BarSix40 were we enjoyed expertly crafted cocktails (thanks Matthew)



and a small bite to eat. The vibe at the bar was lively and fun, with local entertainment and a nice mix of people.



After enjoying a few drinks we made our way into Kitchen West for dinner. The restaurant, run by Executive Chef Rick Duper, offers delicious American fare that embraces the boldness of the Western spirit.



We started with one of chef's signature kiln cooked flatbread topped with an assortment of mushrooms, melted provolone and fresh greens. Thicker than a traditional flatbread it reminded me more of a pizza. Either way the combination of flavors was spectacular.



My husband, couldn't resist ordering the smoked brisket burger. Two rather large and delicious burger patties with pieces of smoked brisket sandwiched in between was topped with bacon and burnt tomato jam. Let's just say it was delicious.



I decided to get something a bit lighter. The halibut served with farrow, kale and grape salad was amazing and exactly what I was in the mood for.



Dinner was followed by a surprise belated birthday dessert for me. It's always a nice touch to receive something special when dining out and this cake was no exception. Though we were invited to enjoy the resort's movie night at our poolside cabana we decided to retire to our room after such a tasty feast.



The following morning we made our way back to Kitchen West to enjoy the breakfast buffet.



The restaurant offers everything you could possibly want in a buffet including fresh fruit, oatmeal, eggs, breakfast meats, french toast, yogurt and homemade pastries.



Though they weren't serving brunch yet...chef wanted us to try a few of his signature brunch items and I'm glad he did. In the midst of sampling the buffet he sent us a plate of his huckleberry pancakes served with house made honey butter and maple syrup...let's just say he has made a pancake lover out of me.



The star though had to be his Brisket Eggs Benedict. Two eggs served over freshly made biscuits, topped with his signature smoked brisket and homemade hollandaise sauce. I would go back for this dish alone!



If you are looking for a place to relax and unwind in the Phoenix are, I would suggest a mini vacation to The Scottsdale Resort including dinner at Kitchen West.

The Scottsdale Resort
7700 E McCormick Parkway Scottsdale, AZ 85258

This experience was provided complimentary, all opinions are my own.  

Italian Rice Pie

By: The Food Hunter

Although this dessert is often referred to as Italian Easter Pie there is no reason you have to be Italian or even wait until Easter to enjoy a slice. Flavored with citrus and cinnamon, the pie makes a
refreshing anytime treat. 

While there are many versions of this recipe, some made with aborio rice and some made with wheat berries or tiny pasta, my family has always used long grain rice. I was recently given some RiceSelect brand Texmati Long Grain American Basmati to try and immediately thought of this recipe. This widely recognized brand of aromatic rice is delicious on its own and when added to the pie it imparted an exotic nutty flavor and a wonderful texture.

***Want to try RiceSelect brand Texmati Long Grain Basmati Rice for yourself...Enter below for a chance to win a prize pack****

Italian Rice Pie
(printable recipe)

For the Crust

2 cups unbleached all-purpose flour

1 cup cake flour

grated zest of one lemon

1 teaspoons salt

2 tablespoons sugar

1 stick cold unsalted butter, cut into bits

1 egg, slightly beaten

tablespoons of ice water as needed

Lightly spray a 9 inch spring-form pan with butter spray. Set aside. Preheat oven 375.

Mix both flours, salt, and sugar in the bowl of a stand mixer. Add the butter and blend. Add the egg and enough ice water to make a dough that is soft and silky. Roll the dough into a ball and wrap it tightly in plastic wrap. Chill for 30 minutes.

When ready to use divide the dough in half. Roll each half on a lightly floured surface into a 14-inch circle. Line the tart shell with one rolled-out half and trim the edges even with the top sides of the tart pan. Fill with the ricotta filling.

Cut the second sheet of dough into lattice strips and top the pie pinching the edges. Bake for 45-50 minutes or until a toothpick comes out clean.


For the Ricotta Filling

1 cup Texmati long-grain Basmati rice

2 cups whole milk

1 teaspoon vanilla extract (for the rice)

15 ounces ricotta cheese, well drained

3 large eggs

Grated zest of one orange

Grated zest of one lemon

1 cup sugar

2 teaspoons vanilla extract

2-3 teaspoons cinnamon

Pour the rice, vanilla and milk into a 1-quart saucepan, cover, and bring to a boil Cover with a tight fitting lid, reduce heat and simmer for 15 minutes, until all the milk is absorbed. Let cool in covered pot for an additional 10 minutes, until rice is soft.

In a mixer bowl, beat the ricotta cheese, eggs, orange and lemon zest, and sugar until smooth. Add the vanilla extract and cinnamon. Fold in the cooled rice and pour into prepared pan.

I received product, coupons and/or compensation for posts featuring this product. As always, all opinions are 100% my own. 

RiceSelect

Mariposa Latin Inspired Grill Is Rocking The Sedona Restaurant Scene

By: The Food Hunter

For nearly two decades restaurateur & chef, Lisa Dahl has been enticing Sedona diners with her exquisite Italian cuisine at both Dahl & DiLuca and Cucina Rustica. These days Dahl is rocking the Sedona food scene with her Latin restaurant, Mariposa. Inspired by her travels to Argentina, Uruguay and Chile; Mariposa offers a fresh, seasonal, South American menu cooked in a wood oven and grill.



Mariposa has an elegant indoor dining room, an outdoor terrace and a large bar area, but the main attraction, aside from the food, is the stunning view. Set on a bluff overlooking the majestic red rocks, Mariposa offers customers the ultimate fine dining experience of delicious food along with breathtaking views.



On a recent visit we were treated to a delicious feast. Appetizers included a tangy bowl of gazpacho served with an avocado topped plantain.



We also received a platter of fried avocado, a first for me, served with a smoky pimento aioli and the most delicious corn & queso empanadas.



The star of the night was Dahl's signature Pulpo Parilla, a combination of grilled Spanish octopus, butter beans and fennel slaw in a light vinaigrette. The texture was perfect and the taste was to die for.



Our entrees included a tender skirt steak marinated in chimichurri and served with delicious yucca fries.



The fish of the day, which was served with roasted tomatoes, charred corn and a quinoa pilaf, was mild tasting with a moist and flaky texture that held up nice to the white wine butter sauce.



We finished off our meal with a decadent chocolate tort adorned with dulce de leche gelato.



If you find yourself in the Sedona area, I highly recommend making plans for dinner at Mariposa....you won't be disappointed.

Mariposa
928.862.4444

This experience was provided complimentary all opinions are my own.

Israeli Couscous With Peas, Pancetta & Mint

By: The Food Hunter

Weeknights are reserved for easy to prepare dinners featuring fresh, good for you foods. The recipe below features Israeli couscous topped with a medley of my favorite summertime flavors. It's so delicious and satisfying even the most finicky eaters will love it.



Israeli Couscous Topped with Peas, Pancetta & Mint
(printable recipe)

2 cups cooked Israeli couscous
olive oil
4 ounces pancetta, chopped
1 medium red onion, chopped
1 cup dry white wine
1 cup frozen peas, thawed
2 tablespoons chopped fresh mint
4 ounces ricotta
salt and pepper to taste

Heat olive oil in a large skillet over medium and cook pancetta about 2 minutes, stirring often. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes.

Add cooked couscous and mix together. Serve topped with ricotta.

Celebrate July 4th With The American Dream Cocktail

By: The Food Hunter

Celebrate the 4th of July with a patriotic libation featuring Bach-Gabrielsen American Oak Cognac. Incorporating both a traditional and new approach to cognac Bach-Gabrielsen is the first of its kind, to be aged in authentic new American Tennessee Oak barrels for a minimum of six months.

The American Dream Cocktail
Created by Beverage Director Joel Cuellar, The Brandy Library

2 parts Bache-Gabrielsen American Oak
1/3 part Cherry Heering
1/3 part Dry Vermouth

Stir all ingredients together, pour in a stemless snifter and add 4 ice cubes. Garnish with a Cognac-marinated cherry.

Apple Coleslaw

By: The Food Hunter

What most people think of when they hear the word coleslaw is the heavy, mayo-laden shredded cabbage side dish available at most deli counters. In reality, slaws are much more than that. They are a crisp mixture of veggies, lightly flavored with a tangy dressing. They are easy to prepare and relatively healthy.

This stress-free side dish is best served straight out of the fridge when it is crunchy and cold. Bring it to your next cookout or picnic and watch how fast it's gobbled up!

 Apple Coleslaw
(printable recipe)

1/2 head cabbage, thinly sliced
2/3 cup nonfat plain Greek yogurt
1/4 cup chopped fresh chives
2 small apple, grated

salt & pepper

In a large bowl, toss together cabbage, chive & apple. Mix in yogurt until well coated. Season with salt & pepper to taste. Best served chilled.