For Nate Dogg! Pistachio crusted Chicken Breast

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This Summer I noticed a surge in pistachios entering the market place. Wee Bear and I love them and they, as it turns out, are very healthy! Yippy! Something we love, is good for us! BONUS!!

Pistachios promote probiotics in the stomach. In addition to providing ample protein, vitamin B6 and thiamin, new research conducted at the Human Nutrition Research Center in Beltsville, Md., found that people who ate 3 ounces—a couple handfuls—of pistachios daily for 19 days had elevated levels of probiotics (good bugs) in their digestive tracts. Specifically, pistachios promoted butyrate-producing flora—microbes believed to maintain colon health and even reduce colon cancer risk. Scientists think pistachios' abundant dietary fiber and phytochemicals may be the reasons behind these benefits.

I love the single serving packs for hiking and the large bag of shelled pistachio's for making delicious recipes. Somehow, I like the activity of shelling my pistachio's when I am having them as a snack or with a cocktail. On one of our hikes where we take turns, making lunch, I packed the single serving pistachio's for a snack. I found out that my son-in-law, Nate Dogg (named for his alma mater, University of Washington Husky's) loves pistachio's. Soon after, I blogged about a healthy, skinny pistachio dip (June 16th). Today, I am offering a scrumptious Pistachio crusted Chicken Breast with a mustard cream sauce. 

Chocolate Caramel Tart with Sea Salt.....to die for!

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Chocolate Caramel Tart with Sea Salt

There is a deep divide between those who favor sweet and those who favor salt. This is fact! However, is that a divide that can meld, if you combine the two?

Most people born and raised in the US, tend to be rather salt heavy and frequently use it in our desserts. Brownies, chocolate chip cookies, even bread, ice cream and pie crusts. Fruit based desserts should not use salt, because they rely on the delicate interplay between sweet and sour for their appeal. Most cooks reach for the salt without even thinking when components include cream, chocolate, nuts and caramel are involved. I love the combination of salt and chocolate, and came across this recipe, courtesy of Saveur.

Rhubarb Tart - good for you and oh so DELICIOUS!

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One of my favorite Summer treats is Rhubarb pie! I have combined it with many other fruits, for a delicious dessert or afternoon snack.

 Early records of rhubarb in America identify an unnamed Maine gardener as having obtained seed or root stock from Europe in the period between 1790-1800. He introduced it to growers in Massachusetts where its popularity spread and by 1822 it was sold in produce markets. Earliest records of rhubarb, date back to 2700 BC in China where Rhubarb was cultivated for medicinal purposes (its purgative qualities). It is amazing how far back some of the delicious vegetables, fruits and nuts date. My mind wanders, thinking, how  did our ancestors use it?  From my research, it was used more as medicine, now we enjoy delicious deserts and side dishes. It is a perfect complement to pork or chicken.

Rhubarb is a cool season, perennial crop. It requires temperatures below 40 °F / 5 °C to break dormancy and to stimulate spring growth and summer temperatures averaging less than 75 °F / 24 °C for vigorous vegetative growth. The Northern U.S. and Canada are well suited for rhubarb production. In the United states it grows best in the northern states from Maine south to Illinois and west to Washington state. Once planted, rhubarb plantings remain productive for 8 to 15 years. I am trying to figure out where I can plant a rhubarb plant, I just love it! For now, I buy it at my local farmers market. 

Potato cakes with a twist...baby!

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 Here is a new potato dish, I think you will love! It is easy to make and your family will love you for changing things up a bit! If you have a surplus of left over potatoes this is perfect!  When attending the certificate series, my school age children just loved for me to create new meals for them and their friends.  Whether it be Chinese, Italian, French, German or Japanese, they were eager to try it! This was one of their favorites! With their crispy exterior and creamy, cheesy center, there’s not much to dislike here. I recommend a poached egg on top for breakfast!!

A Little Bite ~ Mini Cannoli Cream Cups

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I was looking for something to present for dessert the other night that was simple and fast, but also tasty. As I do, I scoured the Internet for something that would strike my fancy! Found these little buddies!! Cannoli's traditionally take some work so I was thrilled to come across this super easy recipe. I know we are all strapped for time so today I am offering you these little bites courtesy of Arlene "aka" 'Sugar' at www.cookingwithsugar.com. She provides a video tutorial on how to make these cannolis the easy way -check it out!

Healthy Dessert Pizza! Yum!

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Monday, I gave you a tutorial on "How to make great pizzas on your gas grill". Today, to round out your party, I am giving you a tutorial on Sweet pizza! Kids will love this as well as adults! 

This dessert pizza is going to have your family and friends clapping and cheering for more! It resembles a pizza in so much as it's round, has some type of crust and is finished with toppings, other than that, it's a dessert for sure. I wouldn't mention it in Italy or try to get a slice of it in New York, but that doesn't mean that it's not absolutely delicious! Give it a try!

Pizza! Made on your gas barbeque!!

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When I tell people that one of the best things you can put on your grill is a pizza I get a lot of blank stares. It seems a lot harder than it really is and the results will leave you turning you noses up at fast food pizzas forever. Pizza is fun to make outside and chances are that grill in your backyard is the perfect tool for making the perfect pizza. 
  
All pizzas start with the dough. With a little bit of effort, my dough can easily be mastered. However, if you don't have time or are intimidated by working with yeast, call your local pizza place and see if they will sell you some of their dough. In some areas you can buy refrigerated dough, but the tube kind is not so good. If you use a heavy, bready, prebaked, vacumn packed pizza crust...it just won't be the same.
Here is the recipe for the dough I make, I like it as it has a little wheat in it, but not enough to make the dough tuff.