The Miss Congeniality of Appetizers

Posted on July 28, 2012 by Melissa Boice

Ordering artichoke dip as an appetizer is a pretty unanimous decision. Think back to your restaurant experiences. Has anyone objected fork-in-hand or insisted on the mozzarella sticks? Doubtful. Artichoke dip is the Miss Congeniality of appetizers. Everyone can’t wait to smother their garlic triangles with the steaming, cheesy goodness. And once those run out, there’s a mad scramble to find even more dippables.

-Can we have more bread?!

-Will more of those garlic thingies be extra?

-You serve crackers, right?

Now you can have a restaurant duplicate in the comfort of your own home (and without the begrudging waiter).

Ingredients:

  • 1 (10 ounce) package frozen chopped
  • Spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container Alfredo-style pasta sauce (I suggest Buitoni)
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  •  1/2 (8 ounce) package cream cheese, softened
  • 4 cloves of garlic

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
  3. In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
  4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Tips: Double the recipe for a party. Trust me, it will be gone.

Recipe by TERRAD on allrecipes.com

~ Melissa Boice

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Copy Cat: Chili’s White Chocolate Raspberry Molten Cake

Posted on July 28, 2012 by Melissa Boice

There are a lot of sweets I can resist: Oreos, pecan pie, fudge brownies, lemon bars. That all changes when that Chili’s commercial graces my television with a close-up of a molten lava cake. I am practically drooling on myself. After many (and much-needed) taste tests, I began experimenting in my own laboratory—okay, kitchen.

I was mildly crushed when Chili’s discontinued its White Chocolate Raspberry Molten Cake. To continue its legacy as my favorite dessert, I have perfected an original copy cat recipe. This freezable cake is ideal to pop into the microwave for a quick indulgence.

Our model:

Ingredients:

  • 1 box of white cake mix (I use Betty Crocker Super Moist)
  • 3 eggs
  • 1/3 of vegetable oil
  • 1 1/4 cup of water
  • 1  (6 oz) package of white chocolate morsels
  • Madagascan Vanilla Ice Cream (available at Target)
  • 1 jar of raspberry preserves/sundae topping

Directions:

1. Grease eight mini bunt cake pans with Pam

2. Prepare cake mix as directed on box

3. Bake cakes at 350, three inches apart; cool for around 10 minutes to ensure cake stays warm

4. In a double boiler, melt white chocolate morsels on medium heat until a liquid consistency

5. Take the cakes out by outlining the edges of the pan with a butter knife

6.  Flip the cake over hole-side up; fill the hole with the melted white chocolate

7. Microwave raspberry preserves, if desired

8. Top cake with a scoop of ice cream, preserves, and any extra white chocolate

~ Melissa Boice

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Lose It!

Posted on July 28, 2012 by Melissa Boice

In a world full of temptation, it seems like a challenge to eat well and make it a habit. Enjoying your meal can become a burden as you mentally track everything you ate. Your health-nut consciousness can easily overload. And did you fit in your recommended 30 minutes of exercise for the day?

I am constantly amazed by technology, specifically the iPhone. There is nothing this pocket-sized Einstein can’t do. An app to scan checks. An app to identify songs. An app that transforms your mobile photos into a vintage snapshot. And now, an app to revolutionize the way you eat and exercise.

Upon hearing about the Lose It! app from my friend, I was a bit skeptical of the whole process. Essentially, Lose It! tracks your exercise and calorie count of the foods you eat in a day. I thought the app would become yet another responsibility on top of all the other tasks of being a college student. After enjoying the two ample weeks of being a couch potato for the summer, I decided I needed to get active. So naturally, I begrudgingly downloaded Lose It!

After three days, I was a converted and committed user. I cannot go a day without keeping track of my meals and exercise. Not only does it keep me organized, but gives me a visual representation of my food consumption with a total calorie count for breakfast, lunch, dinner, snack, and exercise categories. You can even set weight goals, follow friends, and change your calorie budget.  My favorite element of Lose It! is the scanning tool. Instead of having to search for foods under the database, simply scan the barcode of what you are eating or drinking and the nutrition facts appear.

A daily example:

My awareness of what I eat, when I eat, and how much I exercise has been transformed by this app. Lose It! was recently featured on the Dr. Oz Show as a viewer weight loss secret. Recording food intake and exercise has never been so portable, simple, and satisfying.

~ Melissa Boice

 

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Pink Foodie on Summer time Food!

Posted on June 19, 2012 by Alexandria Jack

Hey Fellow Foodies,

I’d hope you are taking advantage of SUMMER 2012 and exploring some new things, going on vacation, and most of all EATING SUMMER TIME FOOD…!!! I know everyone has worked so hard to get that beech body (I’ve worked hard but still no beach body) Now it’s your chance to eat new things and not feel guilty. So I’d like to share with you a few on my favorite SUMMER FUN FOODS that are just more fun in the SUMMERTIME

#1 Frozen Yogurt

#1 Frozen Yogurt

Well this is year round for me. After high school in 2009 there was this huge uproar, especially in Houston, TX, for frozen yogurt. The first culprit was BERRIPOP and then since I started my new job it’s a place on the strip called Tasti D’ Lite. There is a huge difference between the two and I’ve learned that every frozen yogurt place isn’t the same. Example: Berripop is not meant to be saved for a later snack unless you buy a pint due to being an ICIER frozen yogurt. However, Tasti D’ Lite is a CREAMY frozen yogurt that comes in lots of flavors. So it’s based on preference and it’s a healthier alternative to ICE CREAM (OMG it’s my guilty pleasure). Plus for a hot day the word FROZEN is always key.

#2 GRILLIN’ and BBQ-ing

#2 GRILLIN’ and BBQ-ing

I know that you are not BOBBY but Grilling is key for the summer (P.S and when I say Bobby I mean the KING of Grillin’, BOBBY FLAY). I love everything grilled like veggies, seafood, chicken, steak, and everything else you can thing. I promise you can grill whatever you want. I feel like lots of people don’t want to get in with the groove of grilling (Like my family, they think grilling is the same a BBQ but I feel like its two different arts). When it comes to grilling I believe it gives you more of that space to amplify the taste and technique, whereas BBQ-ing is all about the smoke and juices. If I had to choose (I can’t choose because we have a charcoal pit in the backyard) I’d grill because it’s about that clean taste. I’m not bumping anyone’s opinion but ITS WHATEVER YOU LIKE… DO BOTH IT’S THE SUMMER honey.

#3 Food Trucks:

#3 Food Trucks:

My summer mission is to hit up at least 10 FOOD TRUCKS THIS SUMMER. (How many are you hitting up?) Well here in town I have already listed some that I’d like to try. Houston is a huge city but I know there is other cities out there where the food truck scene is amplified time 100. I hope that the case when we really get into the summer months. I looking at twitter, friends on FB with lots of food trucks here and I haven’t had time to hit one up but since school is out and I’m just working I have lots of time.

Well on that note I just want to end it by saying, it’s just the beginning of the summer so plan to enjoy and be SUPER DUPER spontaneous. Lots of us will be going back to school in the Fall and worked hard this Spring. SO ENJOY your few months of SUMMER(WE TOTALLY DESERVE IT). As always TRY SOMETHING NEW, I can’t stress it enough. Thanks for reading!

HAPPY SUMMER AND HAPPY FOOD!

HAPPY SUMMER AND HAPPY FOOD! The Pink Foodie Thepinkfoodie.tumblr.com

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New Tater in Town!

Posted on June 11, 2012 by Melissa Boice

Everyone loves a good potato. Garlic mashed with a sizzling steak, baked and loaded with a helping of butter and sour cream, scalloped with a creamy sauce, or fried to crispy perfection. The possibilities are endless. But there is a new tater in town, and it’s taking kitchens across the world by storm: the sweet potato.

Rich in antioxidants and anti-inflammatory properties, the sweet potato is marked with its own distinct flavor and graces WebMD’s list of Super Foods. Dietician and author Elisa Zied claims “if we eat more foods like sweet potatoes that are rich sources of potassium, and fewer high-sodium foods, we can blunt the effect of sodium on blood pressure and reduce bone loss.” Sweet Potatoes are shown to reduce blood sugar level as well as serve as significant source of Vitamin A and beta carotene.

New Taters

New Taters

If my health rant didn’t convince you, I’m sure a bite of these roasted herb sweet potato fries will:

Ingredients:
• 4 medium sweet potatoes
• 1/4 cup olive oil
• 1 teaspoon fresh chopped rosemary
• Salt and pepper (to taste)
• 1 tablespoon parmesan cheese
• 1 teaspoon Creole seasoning (for a spicy flavor, if desired)

Directions:
1. Preheat oven to 425
2. Peel sweet potatoes and cut into wedges
3. Coat wedges with olive oil in a large bowl
4. Add remaining spices and cheese; mix well
5. Bake for 25-30 minutes on a lightly greased baking pan
6. Turn fries over halfway during baking time

Yields 4 servings of fries.

Enjoy!

~ Melissa Boice

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Asparagus Something Different for Dinner

Posted on June 7, 2012 by Emily Morris

I LOVE pasta, all kinds of pasta. Anything and everything pasta I love. Sometimes I can get a little tired of the usual pasta and sauce, so I thought I’d branch out. I found this recipe through Pinterest and it has quickly become one of my go to meals. Simmering the balsamic vinegar both mellows and thickens it and then when tossed with the hot pasta and butter it creates a uniquely smooth and flavorful sauce.

Asparagus

Asparagus

The original recipe called for only asparagus and parmesan, but I wanted to add a little more pop to the dish so I added some tomatoes, mozzarella and basil. It really put it over the top.

This is a quick dinner that takes about 30 minutes, if that and, tastes like it took hours. I like to pair this with some good, crusty bread and a nice Sauvignon Blanc for a full delicious meal. This is one pasta dish that will not disappoint, whether for a Wednesday family dinner, a potluck or a special date night at home. I challenge you to find someone who doesn’t love it.

The ingredients:

  •  1 pound asparagus
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/2 cup plus 2 tablespoons balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 1 pound penne
  • 1/4 pound butter, cut into pieces
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 1 to 2 tomatoes, diced
  • 1/3 cup mozzarella cheese
  • Fresh basil

How to prepare:

  1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, Mozzarella, tomato, basil, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Enjoy!

~ Emily Morris

 

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What to Eat Spotlight: Zucchini Fritters

Posted on June 4, 2012 by Melissa Boice

We are all confronted with a pang of guilt as we see a smattering of grease stains on our fast food bags.

We know the culprit— French fries. Those golden little criminals. As tempting and tantalizing as they are, there are healthier options out there that will arrest your craving for something deep fried. It’s time to replace that portion of nap-inducing starch with something unexpected.

Behold the zucchini fritter. Light, crunchy, and baked—a guilt-free alternative to those artery cloggers. A healthy bloomin’ onion if you will. Pair them with a sweet onion dip for a kick of flavor. Make them at home as a side dish, an appetizer for a party, or just plain ole smart snacking!

Zucchini Fritter:

  • 3 medium zucchini, unpeeled, cut into 3″ long sticks
  • 1 tablespoon salt
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon mixed Italian herbs
  • Olive oil spray
  • 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Dip

  • 1 tablespoon butter
  • 1 medium sweet onion, about 1/2 pound, peeled and sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste

Directions for Dip

1. To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

2. Once the onions are a medium brown, remove from the heat and add the vinegar.

3. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

4. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

Directions for zucchini fritters

1. Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

Zucchini sliced

Zucchini sliced

2. Combine the Panko, Parmesan, and Italian seasoning; set aside.

3. Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

4. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

Zucchini Breaded

Zucchini Breaded

5. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

6. Serve immediately, with sweet onion dip. Makes about 3 dozen zucchini sticks, and 1 1/2 cups dip. The recipe is courtesy from King Archer Flour.

Zucchini Fried

Zucchini Fried Ready to Eat!

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The Pink Foodie on New Things

Posted on May 12, 2012 by Alexandria Jack

HELLO BEAUTIFUL PEOPLE,

It’s The Pink Foodie again! I hope that you all were able to figure out what your food resolutions were. I’ve been able to fulfill one of mine already. I tried to cook a new fish, COD. I cooked it baked and fried. I enjoyed the baked better. I even have my family enthused about trying new fish and new fish dishes. How exciting, it’s going to be a family effort. I even have my Dad ready to cook some old family recipes with fish. So make sure you get those resolutions ready, it’s still early but the year is going by really fast so get SOME PEP IN YOUR STEP.

CONFESSION:I have not cooked in a month (EEEKKK!) and fast food has been a friend of mine. It’s sad (head hanging in shame) but I was living the college life and totally neglected a home cooked meal due to millions of test I had this month (okay exaggeration, it was more like 10). Plus I know my sodium intake has been the highest it has ever been since NOVEMBER(when I started my “healthy lifestyle change”).  A lot of people don’t like to cook but one of the main benefits to cooking is taking control of the sodium intake. Well that’s enough of my nutrition talk for today.  However, on the note of COLLEGE FOOD, I’d like to give some of you college junkies a few tips to EXPAND your COLLEGE FOOD HORIZON.

Taco bell, the college kids ultimate paradise, oasis, and tiny piece of heaven. Who doesn’t like taco bell?(answer: people who haven’t experienced life). I love Taco Bell and all other fast food restaurants just like the next college student BUT we have got to find new flavors. If you are at a big city college like University of Houston (GO COOGS) then you are lucky to have, what I call, HOLE IN THE WALLs. These are places that not many people know about. Sometimes they are hidden or only found by word of mouth. Or if you are in a small college town like Abilene Christian University (GO WILDCATS) you may be fortunate to have BBQ delivered to your dorm (I remember those days). Although a 5- Layer is rocking my taste buds even though I haven’t even bought it yet, try new things, get to know all the taste that are surrounding you. Plus I know Dining Hall food has it’s bad days.

#2 COOK!

I know all of us do not have the joy of having a kitchen like many college dorm room occupiers but those of us who have been lucky enough to have a kitchen in college. One word is key… COOK. Plan your meals, entertain, explore, and mess up the kitchen (but clean it up hunnie, we don’t want ROACHES). If you see something odd in the aisles of your local grocery store pick it up and cook. Friends coming over cook you favorite dish, or have a busy week plan a few meals to have. It’s not only fun but its eco-friendly too.

#3 MAKE NEW FRIENDS

I know you are like “Pink, what does that have to do with food?” Well hunnie pies when you make new friend you learn new things causing you to explore different backgrounds and new foods. See it all connects. If you are like me and study 24/7 it can be hard to make friends but strike up a convo, talk about food. Not only will you eventually learn about their background but you learn about their favorite restaurants and hangouts. It’s the easiest thing to do. I’ve found some of my favorite restaurants through a new friend. P.S join a club on campus many of them like to go out to eat and have socials. I’ve found some cool places hanging with my on campus group.

Those are just a few of my advice to you all. I’d hope you all take my advice and always remember TRY NEW THINGS. I can’t stress it enough.

Till next time.

The Pink Foodie

 

 

The Pink Foodie

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Healthy Banana Oat Cookies with Coconut and Dark Chocolate

Posted on May 7, 2012 by Emily Morris

The end of April officially marks the beginning of the summer season… at least in my eyes. And that means barbeques, sunny days, no school and trips to the beach. It also means swim suits. If anyone out there is in the same position as me you have not been the most vigilant about your eating habits over the last few (let’s be real, since about September) months but you are, however, unwilling to give up the finer things in life. And by “finer things” I mean dessert. So I have made it my mission to seek out some delicious treats that might be a little kinder to my midsection. I’m proud to say that it’s been a success thus far.

First I have to admit something: chocolate chip cookies are my weakness. I’m not talking one or two at a time, it’s more like I blink my eyes and half the batch is gone and all I’m left with is chocolate covered fingers and a nauseous yet satisfied feeling unparalleled by any other. Needless to say I was over the moon when I found this recipe. Add in the banana and coconut and hot diggity, they could be my new favorite food! These cookies are butterless, flourless, eggless and (almost) sugarless, so they’re healthy for you to boot. I could probably talk about these for longer than you’d care to read, so I’ll just leave the reviews of these suckers up to you. Make them and try for yourselves!

Healthy Banana Oat Cookies with Coconut and Dark Chocolate (http://mylittletableny.com/2012/04/15/healthy-banana-oat-cookies-with-coconut-and-dark-chocolate/)

Makes about 20-25 cookies

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup vegetable oil
2 cups rolled oats
2/3 cup almond flour (or oat flour)
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 teaspoon baking powder
6 – 7 ounces dark chocolate chips

1. Preheat oven to 350 degrees, with racks in the top third of the oven.
2. In a large bowl combine the bananas, vanilla extract, and vegetable oil. Set aside.
3. In another bowl whisk together the oats, almond or oat flour, shredded coconut, cinnamon, salt, and baking powder.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the chocolate chips. The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet.
6. Bake for 12 – 14 minutes and enjoy!

If you’re interested in using almond flour but can’t find it (which is not out of the question) you can just grind almonds super finely in a food processor or coffee grinder, that’s all almond flour is anyway. Also feel free to substitute regular coconut flakes or chocolate chips instead of what is called for, just know that it changes the sugar content in the cookies. Not that that’s a bad thing. Finally, I’d suggest keeping these in the fridge for storage, that is if they last that long!

~ Emily Morris

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Spring has Sprung! Fruit Pizza!

Posted on May 2, 2012 by Julie Combs
Spring Flowers

Spring Flowers

Spring is in the air, finally. Now it’s time for picnics, camp-outs and many other outdoor activities. I love eating certain foods during each season. In the fall it’s anything pumpkin, in the winter I crave chex mix and ham but for the summer I always find myself eating fresh corn on the cob and fruit! During the spring there are endless ways you can enjoy fresh fruit. Such as fruit kebabs, grilled fruit, fruit salad and my most recent favorite way is transforming fruit into a sweet and delectable pizza! I tried a fruit pizza for the first time at my friend’s cook out and it is out of this world good. I mean, who doesn’t love pizza for dessert? Right after the cook-out I made her spill her secret recipe for her fruit pizza and now I am going to share it with you

Fruit Pizza!

Fruit Pizza!

You will need:

• 1 (18 ounce) package refrigerated sugar cookie dough
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 cups sliced fresh strawberries; bananas and blueberries (add any other fruit you wish!)
• 1/2 cup white sugar
• 1 pinch salt
• 1 tablespoon cornstarch
• 1/2 cup orange juice
• 2 tablespoons lemon juice
• 1/4 cup water
• 1/2 teaspoon orange zest

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
2. In a large bowl, soften cream cheese, and then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don’t darken. Then make a sauce to spoon over fruit.
4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.
Bon-appétit and enjoy making your own creative version of the fruit pizza this spring!

~ Julie Combs

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