Burrata Caramelized Onion and Prosciutto Pizza

March 7, 2015 3:23:48 PM EST


1/4 recipe Homemade Pizza Dough

1 tablespoon Olive oil

1 Vidalia onion - sliced

1 clove garlic - crushed

kosher salt/pepper

1/4 cup Fig preserves


1/2 cup grated Mozzarella

1 ball fresh Burrata

2 slices Prosciutto - roughly torn

1/2 cup arugula



1.    Preheat oven to 500 degrees.

2.    Into a small non-stick skillet heat olive over medium-low heat. Add onions and garlic clove. Season with salt and 
       pepper. Continue cooking, stirring as necessary, until onions have caramelized. Discard garlic clove.

3.    Into a small bowl, mix onions with fig preserves.

4.    Onto a clean work surface sprinkled with cornmeal, roll out dough to desired thickness.

5.    Spread onion mixture onto dough. Sprinkle mozzarella onto dough. Top with spoonfuls of Burrata and torn prosciutto.

6.    Bake for approximately 8-10 minutes OR until pizza is golden and cheese is bubbly.

7.    Garnish with arugula.


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How to Make Pizza Dough

March 6, 2015 12:29:35 PM EST

pizza doughIngredients



1.   Into your stand mixer's bowl add: flour, oil, yeast,  & kosher salt. Using the dough hook, turn mixer on low.

2.   GRADUALLY drizzle the water in until it forms a ball.

3.   Continue kneading for approximately 8-10 minutes. The dough ball should be tacky but not sticky to the touch. 

4.   Cover your dough ball with a kitchen towel and allow it to rise until it's twice it's size.

NOTE: If your dough is too "wet" add a little more flour. If your dough is too "dry" add a little more water.

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February 13 is National Tortellini Day!

February 13, 2015 9:52:16 AM EST

Here's a Classic Recipe to try at home!

From EatingWell:    

baked tortellini

Nutty-flavored Fontina cheese gives this homey baked tortellini casserole a real taste twist and the cheesy breadcrumb topping makes it all but irresistible.

Prep Time: 25 mins  |  Total Time: 45 mins  |  Serving Size: 6


1 tablespoon extra-virgin olive oil 
2 tablespoons all-purpose flour  
2 1/2 cups low-fat milk, heated
1/2 cup grated Fontina cheese, divided 
1/2 teaspoon ground nutmeg  
Salt & freshly ground pepper, to taste
1 pound fresh or frozen cheese tortellini, preferably low-fat 
1/4 cup fine dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1.   Preheat oven to 350°F. Coat 6 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray.    
      Put a large pot of water on to boil for cooking pasta.
2.   Heat oil in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add
      hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat
      and add 1/4 cup Fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper.
3.   Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions.
      Drain and rinse well.
4.   Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with
      the remaining 1/4 cup Fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.
5.   Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.


Tips & Notes

Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw in the refrigerator before baking. Equipment: 6 individual gratin dishes or a 1 1/2-quart shallow baking dish.


Per serving: 366 calories; 12 g fat (6 g sat, 5 g mono); 49 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 17 g protein; 2 g fiber; 738 mg sodium; 241 mg potassium.

Nutrition Bonus: Selenium (84% daily value), Fiber (40% dv), Magnesium (28% dv), Calcium (23% dv). Carbohydrate Servings: 4 Exchanges: 3 starch, 1/2 reduced-fat milk, 1 medium-fat meat

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February 7 is National Fettuccine Alfredo Day

February 5, 2015 10:52:00 AM EST

fettuccine alfredo

Here is a Classic Recipe to try at home:

Prep Time: 10mins  |  Total Time: 25mins  |  Serving Size: 6


8 oz uncooked fettuccine

1/2 cup butter or margarine

1/2 cup whipping cream

3/4 cup freshly shredded Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon black or white pepper

Chopped fresh parsley


1.  In large sauce pot, cook fettuccine as directed on package.
2.  While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
3.  Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated.
4.  Sprinkle with parsley.


Serving Size: 1 Serving  | Calories 385 ( Calories from Fat 245 ), Total Fat 27 g (Saturated Fat 16 g), Cholesterol 105 mg, Sodium 40 mg, Total Carbohydrate 26 g (Dietary Fiber 1 g), Protein 10 g; % Daily Value*: Vitamin A 18%; Vitamin C 0%; Calcium 20%; Iron 10%; Exchanges: 1 1/2 Starch; 1/2 Milk; 5 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

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rib-eye roastMakes 8 servings

The glaze can be made a day ahead; it is intensely flavored, so use it sparingly. Take the roast out of the fridge one hour before cooking. Pairs nicely with Merlot or Australian Shiraz.



  • 2 2/3 cups balsamic vinegar
  • 1 cup dry red wine (such as Chianti)
  • 1 tablespoon (packed) dark brown sugar
  • 2 pounds red-skinned baby potatoes
  • 1 1/2 pounds carrots, peeled, cut into 2-inch-long pieces
  • 2 medium onions, unpeeled, quartered lengthwise
  • 6 tablespoons olive oil



1.   Combine vinegar, wine, and sugar in heavy large saucepan. 
2.   Bring to boil over medium heat, stirring to dissolve sugar.
3.   Boil until syrupy and reduced to 3/4 cup, about 25 minutes.
4.   Remove from heat. (Balsamic glaze can be made 1 day ahead. Cover and let stand at room temperature.)

5.   Position 1 rack in center and 1 rack in bottom third of oven. Preheat to 325°F.

6.   Set meat on rack set in a roasting pan. Sprinkle with salt and pepper. Place on center rack and roast until         thermometer inserted into center registers 125°F; about 1 hour 40 minutes.

7.   Toss potatoes, carrots, and onions with oil in large bowl to coat. Scatter vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Place on lower rack and roast for the last 30 minutes, until tender.

8.   Transfer meat to a cutting board; tent with foil. Let stand 10 minutes.

9.   Mix parsley into vegetables.

10.  Cut meat into 1/2-inch-thick slices. Divide meat slices and vegetables among 8 plates. Drizzle lightly with balsamic glaze and serve.


Nutrition Information per serving (8 servings)

Calories  1039 Sodium  231mg (10%)
Carbohydrates  48g (16%) Polyunsaturated Fat  4g
Fat  67g (103%) Fiber  5g (22%)
Protein  56g (112%) Monounsaturated Fat  34g
Saturated Fat  26g (131%) Cholesterol  193mg (64%)


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