Archives for posts with tag: Recipes

Brad’s Prevention Tonic – Bon Appétit.



I realize that my photos DO NOT in any way do justice to the deliciousness that this Asian inspired Turkey Meatloaf was, but trust me, its one of the best dishes I have eaten in a long time, and the best part was that I came up with it!  Score!

Basically, I was trying to come up with a more healthy version of my go-to ‘Saucy Meatloaf’ (From Georgia on my Mind Cookbook).  I bought ground turkey, but then I was thinking about Gwyneth Paltrow’s Thai Chicken Burgers (I use turkey) from her “Its All Good” cookbook that I throw on the grill pretty often and I merged the two together, sort of.  The results were seriously spectacular, so flavorful and moist, and reasonably healthy too…you will love it!



Anne’s Asian (Turkey) Meatloaf

*1 pkg. ground turkey 1-1 1/2 lbs. *1/2 onion, chopped fine *2 large scallions, sliced *1 T. grated ginger *1 small grated carrot *1 T. Sesame oil *1 T. SWEET soy sauce *1-2 minced jalapeños, seeded *2 beaten eggs *scant cup of Japanese Panko crumbs or Gluten Free bread crumbs

Glaze: *1/4c. dark brown sugar  *2-3 T. ketchup (you can substitute Sriracha if you like it hotter *1 T. sesame oil *1 T. SWEET soy sauce *1 T. Thai Fish sauce

Mix all the ingredients for the meatloaf together and put into a greased loaf pan.  Mix glaze ingredients together and top meatloaf with all the sauce.  Bake at 350 for about 40 minutes.  Remove from oven and let rest for 10 minutes before serving.

Now for the UNHEALTHY DECADENT part of the week.  My daughter had some friends over so I whipped up this Green Tea Honeysuckle Cake from Southern Living.  With 3, count ’em, 3 sticks of butter, it is not for the faint of heart.



I used more matcha powder than the recipe called for and didn’t swirl it because I wanted a GREEN cake.  It’s a lovely appetizing pale green, not a scary gooey one…



Well, this picture makes it look chartreuse yellow, but you get the idea…my photography skills could be WAY better, I know.  Its a moist cake packed with flavor…enjoy!

We all have those days where nothing seems to go right.  In the cooking department, it can get very ugly.  I had one of those days yesterday, but somehow after all the cussing and self-flagellation, everything worked itself out.



Ok, so its not the prettiest of pictures, but we started snarfing it down as soon as it was cool enough.  This is a flourless chocolate cake from Real Simple that is astonishingly good.  Their picture is much prettier…



But lets get right to the nonsense that went on yesterday.  First of all, I’ve made this cake a few times so I wasn’t concentrating completely.  In went the butter, cream and chocolate to be melted.  No problem.  But as soon as I put the cream in I knew something was wrong.  It called for 1 1/4 cups of heavy cream, but 1 cup of it was for the whipped cream and I had just put the whole thing in the pan…crap.  Timeout.  Being the college educated, intelligent person that I am, I finished melting everything, added some more chocolate and removed one cup of said liquid and moved on.

Then I mixed up the eggs, sugar and cocoa powder (I added more for good measure since I had reduced the chocolaty-ness from my previous mistake).  No problem. Woops, somehow I’d gotten 6 eggs into my head and it only called for 5.  Crap.  Too late.  Oh well, put in some more cocoa powder.  The batter looked fine.  I baked it and voila, it actually was the best one I’ve made so far (according to my man).

Now I had this annoying cup of chocolate/cream/butter mixture left over with no recipe.  Ok, so I added some flour (I can eat gluten), sugar and put it in one of my baby bread molds and popped it in the oven and again, voila!



Petit chocolate cake, which I’m going to have a slice of for breakfast!  As they say, when life gives you lemons, make lemonade, and I did!! Notice the well-used recipe in the background?  Oh yeah, and since I used all my heavy cream and couldn’t make the fancy whipped cream with creme fraiche, I just sprinkled the cake with powdered sugar and it was great.

Anyone else have kitchen foibles they’d like to share (so I don’t feel like the only one)?



Normally I am not a fan of Rachel Ray, but this dish rocks!  It is a vaguely greek inspired grilled chicken with romaine, tomato, cukes, kalamata olives and feta. There is a very light lemony oregano dressing on it.  I forego the red onions because I don’t care for them, and I use chicken breasts instead of chicken tenders.  Seriously, who wants to pay $5.99 for the privilege of only a portion of a chicken breast instead of $1.99 for the whole butcher’s cut?  I planned for leftovers so that the next night I made (leftover) chicken and spinach risotto.



Now, if you’re scared of making risotto because the directions seem bewildering (soffrito, brodo, condiment, riso), let me start by saying not to let the fancy phraseology scare you from trying what I consider to be the most insanely wonderful Italian comfort foods on the planet (and its gluten free, since its rice, not pasta).

Let me break it down for you…

1.Soffritto…just saute chopped up onions in butter or butter/olive oil

2. Riso…Then add the arborio rice, usually 1-1 1/2 cups for 4 people and stir in thoroughly to coat the grains.

3. Brodo…first add about 1/2 cup white wine, then have a pot of simmering broth (I always use homemade chicken stock) and add a ladle at a time, as the liquid soaks into the rice.

4.  This is the most important tip…KEEP STIRRING and DO NOT walk away from the stove for 18-20 minutes while doing #3 over and over until the risotto has a soft, but not mushy bite (taste after about 15-16 minutes).  I have a glass of wine already poured for me during this phase of the recipe.

5. Condimenti…at the very end, add whatever you like into the risotto, like my chicken and spinach (right from the bag is fine).  I recently made a ground beef and carrot version that I blogged about which was lovely.  My other fav is ham and pea.  There are umpteen iterations to try…use your imagination.  Just make sure whatever you add is already cooked (like chicken, beef, etc. BEFORE you add it to the risotto).

6.  To finish, sprinkle with parmesan cheese, a splash of cream and freshly ground pepper.

You will thank me…


More than 4 years ago, I was in Amsterdam on a business trip (yes, shopping for apparel samples) and we stopped for dinner at this little ‘boite’ called Van Kerkwijk on a street named Nes 41, right behind Dam Square (we had lots of jokes about that location…time to go to the Dam Square, etc).  I have no idea how to pronounce the name of the restaurant, not even close.  Anyway, the place had no menus, they just told us what the kitchen had that evening.  I don’t remember exactly what I had to eat, EXCEPT for dessert.  There was a huge round dense cake that everyone was ordering.  The waiter called it a pear cake, and it was served with a dollop of sour cream.  Strange, but surprisingly good.  So good, that I can not get it out of my head.  I am desperate to recreate it at home, and I have scoured the Internet repeatedly to find a similar recipe but so far, have been unsuccessful.

I have written to Bon Appetit begging them to try and persuade the elderly sisters who own the place to spill the beans.  We’ll see.  In the meantime, I made this over the weekend…


The recipe is from the lovely blog, Manger.  Hers is called ‘Italian Pear Cake’ and was light and delicious, but not remotely similar to the cake I had in Amsterdam.  I used white peaches instead of pears (since they’re not in season now) and the recipe called for corn starch, which I thought a bit odd, but it made for a delicate texture.  I cooked it wrapped in parchment, which is the same way the cake was baked in Amsterdam.  This would make a wonderful breakfast ‘coffee’ cake of sorts as its not dreadfully sweet.

If anyone out there knows of a very dense, rich Dutch ‘perentaart’ recipe, I would be forever grateful!!  Until then, I’ll keep trying…



I can’t tell you how much I look forward to summer, but not in the way you would expect.  Sure, I like sunshine and vacations, but its the tomato and mozzarella all summer long that I live for.  Call me simple, but NOTHING beats fresh sliced tomatoes (room temp) with mozzarella and basil.  Make sure to use the best aged balsamic you can get your hands on, fleur de sel and fresh ground pepper.  The best summer meal ever…add an ear of corn and some grilled chicken if you’ve got company coming over.



I will let you in on a secret.  My favorite balsamic vinegar is Saporoso.  You can find it online…I bought my first bottle in Milan, and there’s no turning back from the best.  You can purchase various aged versions at  The 8 year is magnificent, but the 6 year is excellent too.  You can also pick up a balsamic glaze for a similar effect (but not the same).  Whatever you do, don’t use cheap balsamic vinegar.  It will skew the taste to tartness, which will ruin the delicate balance.

In no particular order…

Saw Great Gatsby…after all the hype, I wasn’t that impressed.  Yes, LC is delicious, but honestly, the sound track was distracting as was the overt over-the-top visual stimuli…

The Washington Post thought it should be this generation’s Rocky Horror Picture Show…pretty funny!

Took a lovely bike ride with my daughter…I ride, she runs.  It’s great…we talk, we connect, I take her mind off of running… 

Gelato at the new Bella Fresca Cafe…in a word, yum! (it’s at the Arboretum, for you Charlotte folks)

Stopping by Starbucks to see my other barista daughter and have a custom made iced caramel macchiato…

Catching up on “Once upon a Time”…my daughter and I are slightly obsessed…can’t wait to see what happens this fall.  They’re running out of fairy tales to pull from, unless they start converging on ‘Grimm’ territory!


Lunch outside with my wonderful family on Memorial Day!  I made homemade lemonade (that was a hit!), doing a Paula Deen thing (not sure why but it was all good) with her Daddy’s BBQ chicken (really not BBQ, its made with Worcestershire/butter/lemon), her cold almond broccoli salad, Bon Appetit’s cabbage and corn slaw with cilantro and orange dressing (also a hit!) and for dessert, Bon Appetit’s nectarine and blackberry crisp (I used apricots in place of the nectarines) which was awesome served warm with vanilla ice cream….



I hope everyone had a wonderful long weekend, and blessings to our former, present and future military for all they do to protect this wonderful land we call home!