Chicken with Onions

I've been trying to scale back on the grocery budget. It's been successful the past two months with Mr. Sideline Chef working out on the road. When he's not home I don't have to worry about putting together a "meat and potatoes with a side of veggies" kinda meal. I normally will just grab this or that and call it good. That also means that the fridge and pantry haven't been as well stocked as normal when he's around.

I came across a recipe for Chicken with Onions and after a quick look in the fridge and pantry I realized I had everything I needed. That was a shocker since it almost looks as if there is nothing available to eat in the house.

Chicken and thinly sliced onions are marinated in spices and lime juice for a couple of hours, browned in a Dutch oven, and then finish baking in the oven. The Chicken and Onions are then served over rice. I did make a few changes to the recipe. Rather than using fresh onions since I didn't have any on hand I used up some onion powder that was pushing it's limit for freshness. I also chose not to finish baking these in the oven. Instead I sauteed them in the olive oil until they were fully cooked. The temperature in my house was not compromised because of that wise decision and I stayed nice and cool.

The flavor of the chicken is stellar. It has a slightly tangy bite with some heat from the red pepper flakes. Serving the Chicken and Onions over rice helps cut the heat a bit. I think the marinade would be great with pork as well. This is a repeat worthy meal.

Chicken With Onions

MyRecipes.com and Cooking Light, January 1996

Makes 8 Servings (Serving size = 1 chicken breast half, 1/2 cup rice, and 1/2 cup onion mixture)

Stars of the Show:

• 1 teaspoon salt
• 1 teaspoon dried crushed red pepper
• 1/8 teaspoon black pepper
• 1/2 cup fresh lime juice
• 8 cups thinly sliced onion (about 4 large) - I used onion powder.
• 5 cloves garlic, minced
• 8 (4-ounce) skinned, boned chicken breast halves
• Vegetable cooking spray
• 1 tablespoon olive oil, divided - I used spicy garlic olive oil from Sotto Voce.
• 4 cups cooked long-grain rice (cooked without salt or fat) - I used brown rice.

And Action:

Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 2 hours, turning bag occasionally. Remove chicken and onion from marinade, discarding marinade. Set aside.

Coat an ovenproof Dutch oven with cooking spray; add 1 1/2 teaspoons oil, and place over medium-high heat until hot. Add 4 chicken breast halves to Dutch oven; cook 2 minutes on each side or until browned. Remove chicken from Dutch oven; set aside, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 4 chicken breast halves.

Remove Dutch oven from heat; add marinated onion slices. Return chicken breasts to Dutch oven, nestling them into onion slices. Bake, uncovered, at 450° for 20 minutes. Remove chicken from Dutch oven; stir onion slices, scraping bottom of Dutch oven to loosen browned bits. Return chicken to Dutch oven; reduce oven temperature to 375°, and bake 15 additional minutes.

Spoon rice evenly onto individual serving plates, and top evenly with chicken and onion mixture.

Nutritional Information Per Serving:

Calories: 303
Calories from fat: 10%
Fat: 3.5g
Saturated fat: 0.6g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 29.8g
Carbohydrate: 36.9g
Fiber: 2.7g
Cholesterol: 66mg
Iron: 2mg
Sodium: 371mg
Calcium: 53mg

Fettuccine with Olive Oil, Garlic, and Red Pepper Flakes

I am a big fan of pasta and olive oil thanks to my Italian mama. Many nights our plates would have a side dish of pasta noodles drizzled with olive oil. It is a comfort food of mine since it immediately transports me back to my mama's table.

This recipe is quick and simple. It makes for a perfect weeknight meal and even for a "Meatless Monday" like our family enjoyed with a side of fresh green beans.

The garlic and red pepper flakes get infused into the olive and then tossed into the pasta with a sprinkling of parmesan cheese and parsley. This pasta packs a heat kick. If you are not a fan of spicy then I would recommend adjusting the red pepper flake amount to your liking.

Fettuccine with Olive Oil, Garlic, and Red Pepper Flakes

MyRecipes.com and Cooking Light, April 2011

Makes 4 servings

Stars of the Show:

• 1/4 cup olive oil, divided - I used half this amount and didn't drizzle the remaining amount over the pasta. I felt it would make it too oily.
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes - This amount makes for quite a spicy kick. Adjust to your liking.
• enough water for boiling fettuccine
• 3 1/4 tsp salt, divided - I only used enough salt for salting the boiling water the noodles cooked in. I decided not to add any extra salt to the pasta since parmesan cheese has a salty bite.
• 8 oz uncooked fettuccine
• 1/2 cup (2 oz) grated Parmesan cheese
• 1/3 cup coarsely chopped fresh flat-leaf parsley - I used dried parsley since that was what I had on hand.

And Action:

Heat a large skillet over medium-high heat. Add 2 tbsp of olive oil and the garlic. Stir constantly for 30 seconds, stir in the red pepper flakes and then remove from heat.

Prepare pasta according to package directions. Drain over a large bowl and reserve 1/2 cup of the liquid. Add the pasta, cooking liquid, and salt (optional) to the garlic mixture. Toss to combine well. Add the parmesan cheese and parsley. Drizzle the pasta with remaining olive oil if desired.

Nutritional Information Per Serving:

Calories: 397
Fat: 19g
Saturated fat: 4.6g
Monounsaturated fat: 11.3g
Polyunsaturated fat: 2.5g
Protein: 13.2g
Carbohydrate: 44g
Fiber: 2.1g
Cholesterol: 12mg
Iron: 2.4mg
Sodium: 559mg
Calcium: 180mg

Don't forget to enter the giveaway for an Organic Bikes Biodegradable Water Bottle!

Cafe Au Lait Granita

Since I have yet to purchase an ice cream maker I've resorted to making granitas. These warm and beautifully sunny days have me wanting frozen treats. I really wanted a Coffee and Almond Milk Granita but since I didn't have any almonds or enough sugar that was a no go.

I searched, MyRecipes, and found a recipe for Cafe Au Lait Granita. Nothing more than coffee, milk, and sugar all combined together and then froze and shaved with a fork to make granita flakes. Easy enough, all ingredients on hand, and that makes for a perfect recipe to make.

My love for coffee and it's presence in this frozen treat made for one tasty treat while I basked in the sun and watched itty bitty enjoy and his bestest little buddy run around and play together.

One change I would recommend making is reducing the amount of milk in the original recipe to half the amount. I like a stronger coffee taste and reducing the amount of milk would do that.

Cafe Au Lait Granita

MyRecipes.com and Cooking Light, July 1997

Makes 2 Quarts (Serving size = 1 cup)

Stars of the Show:

• 3 cups hot strong brewed coffee - I used a Gingerbread Coffee from Trader Joe's my mama got me for Christmas.
• 3 cups 1% milk - I used nonfat milk. Next time I would cut this amount in half for a stronger coffee taste.
• 1/2 cup sugar

And Action:

Click here for the original recipe's directions. I didn't see the point in making more dishes dirty than needed. If you don't like doing dishes you can follow my method.

Combine all ingredients in a large bowl and stir until sugar is dissolved. Freeze for 4 hours.

Take a fork and start shaving through the ice to create large granita flakes. Repeat this step every 30 minutes until the liquid is completely frozen.

10 minutes before serving let it sit out and then serve into individual bowls.

Nutritional Information:

Calories: 89 (10% from fat)

Fat: 1g (sat 0.6g,mono 0.3g,poly 0.0g)

Protein: 3.1g

Carbohydrate: 17.2g

Fiber: 0.0g

Cholesterol: 4mg

Iron: 0.4mg

Sodium: 48mg

Calcium: 114mg

Garlic-Dill Crackers

If I had to choose my favorite spice it would come down to garlic and dill. You can imagine how giddy I was when I came across this recipe. Oyster crackers are coated with a vegetable oil spice mixture and then baked until dry.

These crackers on their own are delicious and flavorful. When I added these crackers to my tomato soup for lunch it took an ordinary bowl of soup to a whole new level!

Garlic-Dill Crackers

MyRecipes.com and Cooking Light, July 1996

Makes 4 1/2 cups (Serving size = 1/4 cup)

Stars of the Show:

• 1 1/2 tbsp dry ranch dressing mix
• 2 tbsp vegetable oil
• 2 tsp dried dill
• 1/2 tsp garlic powder
• 1/4 tsp lemon pepper
• 1 (11 oz) package oyster crackers (about 4 1/2 cups)

And Action:

Preheat oven to 175°.

Combine first 5 ingredients in a large bowl and stir well. Add the oyster crackers and toss to coat. Spoon mixture onto a baking sheet.

Bake at 175° for 30 minutes stirring frequently. I stirred my batch every 10 minutes. Cool completely and then store in an airtight container. Add to soups, salads, or grab a handful.

Nutritional Information:

Calories: 90 (34% from fat)

Fat: 3.4g (sat 0.3g,mono 0.5g,poly 1.3g)

Protein: 1.4g

Carbohydrate: 14g

Fiber: 0.0g

Cholesterol: 0.0mg

Iron: 0.1mg

Sodium: 338mg

Calcium: 5mg

Tomorrow is the last day to link your recipe to the Culinary Smackdown Battle. I will be announcing the winner the morning of February 28, 2011. Looking forward to seeing what you come up with!

Yukon Gold Potatoes Sautéed in Clarified Butter

Clarified butter. Never heard of it. From clicking the Clarified Butter link on the original recipe I learned that milk solids are skimmed away leaving the clarified butter to have a higher smoke point than just regular butter. This once again is another reason I call myself the Pretend Chef. I learn something new every day and even after attempting to look in the saucepan of melted butter nothing looked solid. Hmmm.... maybe I just didn't know exactly what I was looking at. I just decided not to bother and continued making the recipe with the butter I had just melted. Saved myself one step as far as I was concerned.

Growing up my mama would make homestyle potatoes with breakfast many mornings. I loved her well seasoned potatoes with my eggs and bacon. Oh how I miss living under here roof and sitting around her table! Although I didn't make these potatoes for breakfast I have plans of reheating them with my eggs and making sort of a scramble.

Whether you know what or how to make clarified butter or just use regular butter these potatoes are amazing! Simple. Yes. But oh so flavorful! Crispy and creamy. The Yukon gold potatoes cook for 20 minutes in a skillet to get tender and browned before being seasoned with parsley, garlic, salt and pepper.

These would make a great side dish for breakfast or dinner. I prefer them for breakfast with a poached egg over the top so the runny yolk runs down and onto the potatoes! Yummy!

Yukon Gold Potatoes Sautéed in Clarified Butter

MyRecipes.com and Cooking Light, January 2007

Makes 8 Servings (Serving size = 1 cup)

Stars of the Show:

• 3 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
• 1/4 cup clarified butter - I used Land O' Lakes Butter with Olive Oil and didn't skim any milk solids off the top. Remember... I had no clue what I was looking for.
• 2 tbsp fresh flat-leaf parsley - I used dried parsley.
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove, minced

And Action:

Place the potatoes in a pot covered with water and bring to a boil. Reduce heat and simmer for 2 minutes. Drain and let stand for 2 minutes.

Heat the butter in a large nonstick skillet over medium high heat. Add the potatoes to the skillet, reduce the heat to medium and cook for 20 minutes or until the potatoes are nice and browned and tender. Stir occasionally. Stir in the parsley, salt, pepper, and garlic.

Nutritional Information:
Calories: 197 (29% from fat)
Fat: 6.4g (sat 4g,mono 1.8g,poly 0.2g)
Protein: 4.1g
Carbohydrate: 30.2g
Fiber: 2.1g
Cholesterol: 16mg
Iron: 1.5mg
Sodium: 158mg
Calcium: 2mg

Cloverleaf Honey Wheat Rolls

I cannot stand wasting food. I dislike it so much that I have created a spreadsheet of ALL the food items that I have in the house and keep it updated on a daily basis. I even color code it with what is expiring during the current month and aim to make as much as I can to use up that ingredient. It's a great tool to have when I menu plan and now nothing gets pushed to the back of the cupboards and forgotten about. Having my spreadsheet has also help cut our food bill significantly.

Seeing that my 100% whole wheat flour was expiring by month's end I decided it was best to put it to use. I searched my favorite recipe website, MyRecipes, and did a quick search for whole wheat flour. Cloverleaf Honey Wheat Rolls. I had all of the other ingredients on hand and it wasn't a hard decision to make these.

I had tried another recipe similar to these that were good but not great, Herb Cloverleaf Rolls. Their pull apart shape made me giddy. I was excited to get in the kitchen and give the Cloverleaf Honey Wheat Rolls a go. When isn't honey and wheat a winning combination? Cooking Light recipe also. Can't go wrong.

Working with dough no longer intimidates me like in my earlier blogging days. Is that weird to say considering the fact that I've only been at this for three months? I use to question every step of the bread making process and now I can breeze through a recipe such as this without any self doubt. I've come a long way.

After these rolls got out of the oven letting them cool down enough to handle was pure torture. The apartment smelled of fresh bread and the sweetness of the honey had me dying to get my hands on these. I popped them out of the muffin pan and the time it took to photograph them was enough to let them cool.

I pulled one of the "cloverleafs" off and the steam rose. The smell was so sweet and tantalizing. They looked so airy and light. I raise the portion to my mouth and before I was able to take a bite itty bitty had also taken notice of the fresh out of the oven love and raced over to stake claim on a roll too. Both of us shared a first bite together. "Nom-me!" I couldn't agree more. Now if only Mr. Sideline Chef would have been home to see if these Cloverleaf Honey Wheat Rolls would be deemed "engagement" worthy. Guess I'll just have to make them again... oh darn! Haha!

Cloverleaf Honey Wheat Rolls

MyRecipes.com and Cooking Light, September 2002

Makes 1 dozen (Serving size = 1 roll)

*To Freeze: Wrap the baked rolls in foil and reheat at 350º for 10 minutes or until warm.

Stars of the Show:

• 1 package dry yeast (2 1/4 tsp)
• 1 cup warm water (100° to 110°)
• 2 cups bread flour, divided
• 1 cup whole wheat flour
• 3 tbsp honey
• 2 1/2 tbsp butter, melted
• 1 tsp salt
• cooking spray
• 1 tbsp water
• 1 egg

And Action:

Dissolve the yeast in 1 cup warm water in a large bowl and let stand for 5 minutes. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to the yeast mixture stirring well until blended. Add 1/4 cup bread flour and stir to form a soft dough.

Turn the dough onto a well floured surface. Knead until smooth, about 8 minutes. Add enough of the remaining bread flour, 1 tbsp at a time, to prevent dough from sticking to hands.

Place the dough in a large bowl coated with cooking spray and turning the top to coat. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. Punch dough down. Cover and let rest for 5 minutes.

Preheat oven to 425°.

Coat a muffin pan with the cooking spray. Divide the dough into 12 equal portions. Working with one portion at a time, separate each portion into 3 balls. Place the 3 balls into one muffin cup. Cover and let rise 25 minutes or until doubled in size.

Uncover the dough. Combine 1 tbsp water with the egg and brush over the tops of the dough. Bake for 12 minutes or until lightly browned. Serve warm.

Nutritional Information:
Calories: 152 (18% from fat)
Fat: 3g (sat 1.6g,mono 0.9g,poly 0.2g)
Protein: 5.1g
Carbohydrate: 27.3g
Fiber: 2g
Cholesterol: 24mg
Iron: 1.5mg
Sodium: 206mg
Calcium: 4mg

I'm linking this recipe to:

Caramelized Onion Potato Spread

Tuna sandwiches and salads can become so monotonous for lunches. I needed something to shake up my lunch rotation. While searching my favorite recipe website, MyRecipes, I found this recipe for Caramelized Onion and Potato Spread. The nutritional stats for the spread made me do a double take. 45 calories for 3 tablespoons of the spread? Whoa! That is incredible! After reviewing the nutritional stats I figured I would stick with my tuna sandwich and instead have this as a snack with some low fat crackers.

If you recall my first attempt at caramelizing onions didn't turn out so well. They instead burned to a crisp. I still ate them to avoid hurting my own pride. I was a bit nervous to try it again. After the onions started to turn translucent I turned the heat on the stove down and let them turn to a golden brown color instead of black. Job well done. Hope has been restored.

Reminds me of when my mom would make hot dogs for us for dinners and she'd make caramelized onions to put on hers.

This spread has a base of Yukon gold potatoes mashed with navy beans and the caramelized onions blended in. Balsamic vinegar lends another layer of flavor that pairs well with the onions and potatoes. Yogurt and sour cream are then stirred into the mix and then the spread is seasoned with salt and pepper. The original recipe states to let this chill in the fridge for one hour before serving. Pssh... I thought this was fantastic on it's own while it was still warm. Not wanting to blow it by eating this by the spoonful I followed through and demonstrated extreme willpower and brought myself to put it in the fridge.

After it's chill out time I grabbed for my box of crackers and grabbed out the proper portion size, 5, and scooped myself 3 tablespoons worth of the Caramelized Onion Potato Spread. My snack ran me 115 calories. So satisfying and filling. I'll be looking forward to snack time tomorrow.

I also have set out to complete a sort of "bucket list" if you will but for things I want to cook before I turn 24 in June. I call it "Stir the Pot" because that only seems more fitting since this is after all a food blog. Number three on my list was to find a spread for our Game Days that could compare to the Smoked Salmon Cardamom Spread. These two spreads are on two different sides of the flavor spectrum that I couldn't compare one to the other. Mission accomplished. This spread will be fantastic for our next Game Day which will be Super Bowl. If you haven't heard our beloved Steelers are going to the Super Bowl and they're headed close to us in Dallas! Mr. Sideline Chef has already made arrangements for us to go up to Dallas for the weekend and bar hop. (((Hines Ward))) How about the two of us smiling over a cup of cocoa after the game?

Caramelized Onion Potato Spread

MyRecipes.com and Cooking Light, December 2007

Makes 22 Servings (Serving size = 3 tbsp spread)



Stars of the Show:

• 2 tsp olive oil
• 3 1/2 cups finely chopped onion
• 1 lb peeled baking potato, cut into 1-inch cubes - I used Yukon gold potatoes.
• 3/4 cup canned navy beans, rinsed and drained
• 1 tsp balsamic vinegar
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup plain fat free yogurt
• 2 tbsp fat free sour cream

And Action:

Heat oil in a large nonstick skillet over medium high heat. Add the onions to the skillet and saute for 5 minutes. Reduce heat to medium low and cook for 45 minutes or until golden brown, stirring frequently.

Place the potatoes in a medium pot covered with water. Bring to a boil and then reduce the heat to a simmer and cook for 12 minutes or until very tender. Drain and cool for 5 minutes. Combine the potatoes and beans in a large bowl (I just put them into the pot I used to boil the potatoes) and mash. Add onion, vinegar, salt, and pepper stirring well. Add yogurt and sour cream and stir until blended. Chill at least 1 hour before serving with crackers, baguette slices, or breadsticks.

Nutritional Information:
Calories: 45 (10% from fat)
Fat: 0.5g (sat 0.1g,mono 0.3g,poly 0.1g)
Protein: 1.5g
Carbohydrate: 9.1g
Fiber: 1.1g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 87mg
Calcium: 23mg

Before you set out to make this spread how about visiting Smart Girl Reviews and enter for a chance to win some Cowgirl Chocolates. Drool worthy! Who doesn't love a chance to win free products? What are you still doing here. Head over to Smart Girl Reviews and tell her the Pretend Chef sent you! Thank you in advance!

Apple Cinnamon Granola

My breakfast rotation has just received a shake up. Welcoming to the lineup Apple Cinnamon Granola served over a big bowl of plain yogurt. We all know plain yogurt is crap healthy for us and this just adds a whole other layer of healthiness and makes choking down eating plain yogurt that much more rewarding to your waist line and your taste buds.

If you want to torture yourself you can do what I did. I had this toasting up in the oven while I broke a sweat on the treadmill jumping off only long enough to wash my hands and stir the granola every half hour. The aroma of cinnamon filled the air and the oven warmed our tiny apartment making the aroma that much more intense. I planned my workout and shower to end right about the time the granola finally had a chance to fully cool down so I could eat it afterward. Such a rewarding treat!

This was my first time making granola and this came out perfectly crunchy and sweet. The best part were the walnuts with some of the oats stuck to the outside from the applesauce and brown sugar. For this being my first granola recipe I can happily say I'd be happy if this becomes the only one I make. Sure, that would be boring so I could see how swapping the applesauce for other fruit purees could work and switching up the dried fruits as well would prevent this granola rotation from becoming tiresome. Whatever floats your boat! Make yourself and your taste buds happy. It's such a versatile recipe so make it your own.

Making homemade granola is much lighter on the budget than purchasing premade mixes. It is also simple to prepare with easy cleanup. What more could you ask for in a recipe? The fact that it is a Cooking Light recipe should be a perk as well.

Apples and cinnamon are a winning combination and you can't beat that nutty-apple cinnamon taste on a cold winter's day.

Apple Cinnamon Granola

MyRecipes.com and Cooking Light, November 2005

Makes 6 cups (Serving size = 1/2 cup)



Stars of the Show:

• 3 cups regular oats
• 1 cup Cheerios
• 1/3 cup oat bran cereal
• 1/3 cup finely chopped walnuts
• 2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 2 tbsp butter
• 1/3 cup applesauce
• 1/4 cup honey
• 2 tbsp brown sugar
• cooking spray
• 1 cup chopped dried apples

And Action:

Preheat the oven to 250°.

Combine the first 6 ingredients in a large bowl and stir well to combine.

Melt 2 tbsp butter in a saucepan over medium heat. Add the applesauce, honey, and brown sugar to the pan and bring to a boil. Cook for 1 minute stirrinf frequently. Pour the applesauce mixture over the oat mixture stirring to coat. Spread mixture evenly over a baking sheet that has been coated with cooking spray. Bake at 250° for 1 1/2 hours stirring every 30 minutes. Allow to cool completely. Stir in the chopped dried apples.

Store the Apple Cinnamon Granola in an airtight container for up to one week.

Nutritional Information:

Calories: 196 (27% from fat)

Fat: 5.8g (sat 1.4g,mono 1.6g,poly 2.2g)

Protein: 4.4g

Carbohydrate: 35g

Fiber: 4g

Cholesterol: 5mg

Iron: 2.2mg

Sodium: 128mg

Calcium: 28mg

Smoked Salmon Cardamom Spread

It is absolutely amazing that this Smoked Salmon Cardamom Spread is a Cooking Light recipe! It tastes creamy but only has light sour cream in it and because the amount of sour cream added isn't an excessive amount the taste of the smoked salmon really is the star, which is what I would expect. Ground cardamom offers a unique twist on the standard smoked salmon spread and the flavor profile is a winner.

I served this for the first set of NFL playoff games and offered Triscuit crackers to go with it. I am looking forward to spreading this over a toasted bagel or toast points since I ate damn near the entire box of crackers and still had an abundance of the dip left. This makes a lot of servings. Great for a party or just a quick snack.

All of the ingredients are thrown into the food processor and this spread is ready for serving within 5 minutes. This is a definite must try! Easy, no cook, and can be made up to a day ahead of time. Valentine's Day is right around the corner and this would make for a great appetizer for a romantic dinner or even a fun Single Ladies party!

Smoked Salmon Cardamom Spread

MyRecipes.com and Cooking Light, July 2006

Makes 20 Servings (Serving size = 2 tbsp)



Stars of the Show:

• 1 lb hot-smoked (kippered) boneless salmon fillet - I used cold-smoked (lox) since that is what they had available at the store. Hot-smoked is great for savory dishes. I recommend using the hot-smoked if it is available where you shop. Better yet, smoke your own!
• 3/4 cup reduced fat sour cream
• 1 tsp finely grated lemon rind
• 1 tbsp fresh lemon juice
• 1/4 tsp ground cardamom
• 1/4 tsp fresh ground black pepper
• 1/4 cup chopped fresh chives
• Garnish: chopped fresh chives (optional)

And Action:

Place all ingredients into the food processor, excluding the chopped fresh chives for garnish, and process until smooth. Transfer into a serving bowl. Cover and chill. Garnish with the chopped fresh chives if desired.

Nutritional Information:

Calories: 39 (48% from fat)

Fat: 2.1g (sat 0.9g,mono 0.8g,poly 0.3g)

Protein: 4.4g

Carbohydrate: 0.5g

Fiber: 0.0g

Cholesterol: 9mg

Iron: 0.2mg

Sodium: 182mg

Calcium: 13mg

I'm linking this recipe to:

January 2011 Culinary Smackdown - Battle Salmon! - Head over to Brenda's Canadian Kitchen and get in on the kitchen action. There's already a handful of competitors and some very tasty looking salmon dishes.

Squash and Parsnip Gratin

We celebrated our Christmas on Sunday night since we will be out of town for the holiday. Every year we celebrate our Christmas Eve and Christmas the weekend before our road trip. I was looking forward to cooking and preparing a sit down dinner for Mr. Sideline Chef, itty bitty, and I but the truth is... I was dead tired when the time came to putting in the effort to do so.

After accomplishing a few things around the house that morning we headed to the furniture store to pick up a new couch... I am beyond giddy over this one... but I wasn't even drained at this point. What did it for me was when Mr. Sideline Chef stated our next stop was to Walgreens to get flu shots. My hands went pale and my blood sugar dropped instanteously. I was physically ill. He could see the horror in my eyes and the sweat beading on my forehead. In a moment of understanding he told me I didn't have to get one. That still didn't make it better. The mere mention of needles made me sick to my stomach. Yes, I have a tattoo behind my ear of my son's birthdate and that was 1 minute of pain I would only put myself through if I was heavily sedated had another baby. Needing to get food into my system he suggested the "golden arches" (to keep our toddler from knowing we were headed and having a tantrum in the backseat). A sandwich each to hold us over and we were off to Walgreens.


It was a Mickey Mouse Christmas Celebration!

By the time we got home I saw the mound of dishes in the sink, the dishes needing to be emptied from the dishwasher, and looking at the clock reading 5:30 p.m. I really didn't want to cook. I even shed a few tears. I don't know where they came from... sheer exhaustion... or tears of joy I didn't have to get a shot. Who knows? As the few tears rolled I pushed on to create a dinner that was ate right before bed but oh so worth the 3 hours spent waiting for it to be done.
I made Bacon Wrapped Pork Tenderloin (recipe tomorrow), Squash and Parsnip Gratin, and just heated up some Pillsbury Grands Biscuits since I ran out of sugar from making Peppermint Stick Cocoa on Saturday night. He was lucky that can of biscuits hadn't been used for breakfast biscuits or else the one item he had requested for dinner wouldn't have made it to the table.

Parsnips and I are in a love/hate relationship. Acorn squash being beautifully vibrant and orange stood out next to the white chunks of the parsnips making them easy to segregate. I wasn't into the parsnips tonight. I was into them the other night when I made Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce. Their licorice-y taste was turning me off tonight. The acorn squash on the other hand was fantastic and thankfully there was more of it than parsnips.

Squash and Parsnip Gratin

MyRecipes.com and Cooking Light, November 1995

Makes 6 servings (Serving size = 1 cup)

Stars of the Show: (Standout performance from the acorn squash!)

• 1/3 cup dry breadcrumbs
• 1/4 cup fresh chopped parsley - I used dried parsley.
• 1/2 tsp salt
• 1/4 tsp dried oregano
• 1/4 tsp thyme
• 1/4 tsp black pepper
• 4 cups peeled, cubed, acorn squash (about 1 pound)
• 2 cups peeled, cubed, butternut squash (about 1/2 pound) - When writing down the ingredients I left this out and didn't realize it. The side notes on the original recipe state that any combination of winter squash may be used to make up the 6 cups of squash.
• 2 cups peeled parsnips - I will be leaving these out next time.
• 1 tbsp olive oil
• cooking spray
• 1/2 cup (2 oz) shredded reduced fat sharp cheddar cheese
• oregano sprigs for garnish

And Action:

Combine the first 6 ingredients in a large bowl and stir to mix. Add squashes and parsnips, and oil, tossing to coat. Spoon mixture in a 2-quart casserole dish coated with cooking spray. Cover and bake at 325° for 1 1/2 hours. Sprinkle with cheese and bake uncovered for an additional 15 minutes. Garnish with oregano if desired.

Nutritional Information:

Calories: 178 (24% from fat)

Fat: 4.8g (sat 1.5g,mono 2.4g,poly 0.4g)

Protein: 5.6g

Carbohydrate: 31.1g

Fiber: 3.6g

Cholesterol: 6mg

Iron: 1.8mg

Sodium: 323mg

Calcium: 189mg

Maple Glazed Sour Cream Doughnut Holes

No milk and cookies in our house for Santa. Nope. He's going to receive hot chocolate and doughnuts from here on out as our new family tradition. As I shared with you yesterday, I want to create new and bring into our home traditions both Mr. Sideline Chef and I grew up enjoying. One of our new traditions is leaving hot chocolate and doughnuts out for Santa. It's unique and I think it's something fun for itty bitty to have a tradition that sets his family apart from the others.

Luckily my skin is still intact and so is the house. Making doughnuts was such an overwhelming experience because I had no prior hands on experience of frying and let alone making doughnuts. My cooking anxiety was at Level 3 Meltdown Mode. The dough was sticky which I found out was the way it was supposed to be. The candy thermometer kept climbing above 375° and I didn't know how to keep the temperature constant since we don't have controls on our stove in our apartment, just low-high. I was panicked with having to drop the dough balls, which I made larger because the suggested portion sizes seemed too small and I didn't realize they were going to expand. Yea... I know. I ended up using two spoons to lower the dough balls into the vat of oil and luckily no oil splatters or skin burns! Go me! At one point when transferring the cooked doughnut holes to the plate of paper towels a tiny bit of grease hit the burner and flamed up. Not bad but enough to scare me and having Mr. Sideline Chef race in to make sure my eyebrows were still there for aesthetically reasons. I was in panic mode from start to finish of the frying part. Once all of the doughnut holes were cooked I was finally excited and feeling like I could breath easy again. Glazing was the easiest part next to eating.

We had invited the neighbors over to enjoy the doughnut holes and the Peppermint Stick Cocoa with us. After it was all said and done I feel a little more confident with a redo for next year's "Christmas Eve". The Maple Glazed Sour Cream Doughnut Holes were incredible! You get the crispness when you bite into them with the pillowy insides and the sweet maple glaze was out of this world. Eating these in combination with the Peppermint Stick Cocoa easily put us all into food coma.

Maple Glazed Sour Cream Doughnut Holes

MyRecipes.com and Cooking Light, April 2010

Makes 12 servings (Serving size = 3 doughnut holes)

I ended up with 15 doughnut holes because I didn't think the size of the dough balls was correct and when I make these again I will be sure to do it my way again. I just made a ball that fit comfortably in the inside of my palm. I have teeny tiny hands though.

Stars of the Show:

• 6 tbsp warm water (100° to 110°)
• 1/4 cup sugar
• 1 1/8 tsp dry yeast
• about 1 1/2 cups all-purpose flour, divided
• 1/8 tsp salt
• 3 tbsp sour cream
• 1 egg, lightly beaten
• cooking spray
• 6 cups peanut oil
• 1 1/2 cups powdered sugar
• 2 tbsp maple syrup
• 2 tbsp water

And Action:

Combine the first 3 ingredients in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon 1 1/4 cups flour into dry measuring cups. Combine the flour and salt in another bowl. Add sour cream and egg to yeast mixture, stir until smooth. Add flour mixture and stir to form the dough.

Turn dough onto a lightly floured surface. Knead for about 3 minutes until smooth and elastic. Add 1 tbsp at a time to prevent hands from sticking to the dough. Place dough in a bowl coated with cooking spray. Cover bowl with plastic wrap and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Punch dough down. Divide dough into 36 equal portions. Roll each into a ball. Cover with plastic wrap coated with cooking spray and let stand for 30 minutes.

Clip a candy thermometer on the inside of a dutch oven and add the oil to the pan. Heat oil to 375°. Combine powdered sugar, maple syrup, and 2 tbsp water into a bowl and stir until smooth to create the glaze. Place 9 dough balls in the hot oil, fry 2 minutes (mine cooked a lot quicker and I just eyeballed the doneness by color) and turn them as necessary. Make sure the oil remains at 375°. Remove the doughnut holes from the pan and lay them on a plate lined with paper towels to drain. Dip doughnut holes in the glaze and remove with a slotted spoon. Place them on a cooling rack with a baking sheet placed underneath. Repeat with the remaining doughnut holes.

Nutritional Information:
Calories: 178
Fat: 5.9g (sat 1.4g,mono 2.5g,poly 1.6g)
Protein: 2.4g
Carbohydrate: 29.3g
Fiber: 0.5g
Cholesterol: 19mg
Iron: 0.9mg
Sodium: 33mg
Calcium: 11mg

Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

My absolute favorite way to eat my veggies is by roasting them in a little bit of olive oil and sprinkled with spices. Along with finding the recipe for Mashed Yukon Gold Potatoes with Horseradish Butter I found this one as well to help use up the jar of horseradish that has been sitting in the fridge until the occasional roast beef sandwich was made. Roasted veggies is one of those foods that makes me giddy. I look forward to nights when I create the menu to have a side dish of them and even when Mr. Sideline Chef is out on the road I'll make a pan of them as a stand alone meal. I'm easy to please.

Carrots are one of those foods I couldn't stand as a kid. I could eat them raw but cooked any way just made my stomach turn and my mother's hair grey with trying to get me to eat them. It wasn't until 2 years ago when she had made a large pan of roasted veggies for us at Easter that I gave them a shot and was smitten with the sweetness from roasting.

I recall eating parsnips one time in my childhood. I know they weren't well received and that explains why my mother never bothered making them again. My tastes have since changed in the past 3 years. Mr. Sideline Chef swears it was his love of mushrooms and my love for him that turned me into a mushroom lover and carrots are also now on my radar. Why not give parsnips another go?

This was a score in my personal playbook. Itty bitty had stuffed himself off of leftover pizza and Mr. Sideline Chef was surprised with his favorite and thus filled up on it leaving no room for roasted veggies. Excuses, excuses. More for me and my feelings were definitely not hurt.

The horseradish sauce was yogurt that had been drained of the excess liquid and then mixed with horseradish and salt. Simple and so flavorful and paired well with the roasted vegetables. I damn near licked the plate clean. If Mr. Sideline Chef wasn't home I would have gone wild but since I didn't want to turn his stomach I resorted to cleaning my plate of the sauce with my finger when he wasn't looking. Shameless. Beware Mr. Sideline Chef... your leftovers won't last longer than tomorrow and these roasted veggies will be making an appearance on a plate near you!

Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

MyRecipes.com and Cooking Light, November 1999

Makes 6 servings (Serving size = 1 cup vegetables and 2 tbsp horseradish sauce)

Stars of the Show for the Horseradish Sauce:

• 1 (8 oz) carton plain low-fat yogurt
• 2 tbsp prepared horseradish
• 1/4 tsp salt

And Action:

Spoon yogurt onto several heavy duty paper towels and spread to 1/2-inch thickness. Cover with additional paper towels and let stand for 5 minutes. Scrape the yogurt into a bowl and mix the horseradish and salt. Cover and chill until ready to use.

Stars of the Show for the Roasted Potatoes, Parsnips, and Carrots:

• 1 lb (1-inch thick) sliced carrots
• 1 lb parsnips, peeled, and cut into 1-inch pieces
• 1 lb fingerling potatoes, halved lengthwise - Our local market did not have fingerling potatoes. I had a large bag of Yukon Gold potatoes left from the night I made Mashed Yukon Gold Potatoes with Horseradish Butter. You can also substitute small red potatoes.
• 1 tbsp olive oil
• 2 tsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 garlic cloves, peeled (about 1 garlic head) - I had minced garlic on hand.
• 4 large shallots, peeled and quartered
• 4 thyme sprigs - I used dried thyme.
• cooking spray

And Action:

Preheat oven to 450°.

Before the magic happens.

Combine carrots, parsnips, and next 8 ingredients (parsnips through thyme) in a shallow roasting pan coated with cooking spray. Bake for 20 minutes. Stir. Reduce oven temperature to 400° and bake an additional 30 minutes. I like my veggies with more color and kept stirring mine after the 30 minute mark every 10 minutes for an additional 20 minutes. Discard thyme if you are using the sprigs. Serve with the horseradish sauce.

Nutritional Information:

Calories: 197 (15% from fat)

Fat: 3.3g (sat 0.8g,mono 1.9g,poly 0.4g)

Protein: 5.5g

Carbohydrate: 38.5g

Fiber: 5.5g

Cholesterol: 2mg

Iron: 2.1mg

Sodium: 371mg

Calcium: 129mg

Mashed Yukon Gold Potatoes with Horseradish Butter

I had a jar of prepared horseradish sitting in the fridge that rarely gets used except for the occasional addition to a roast beef sandwich. It was time to put some of it to use. I found a recipe for Mashed Yukon Gold Potatoes with Horseradish Butter and knew I needed to make it. Since setting out on my weight loss journey I rarely top my potatoes with any fatty condiments and such. I feel less guilty for topping my tatoes when I make the recipe or I am eating out.

Mr. Sideline Chef loves mashed potatoes and could very well have them with every meal. I on the other hand when eating them tend to over do it and get filled up off of them and end up with stomach aches that turn my stomach at the very mention of mashed potatoes days after. Don't get me started on KFC commercials with them dumping gravy onto the pile of mashed potatoes.

Not this mashed potato recipe. It came from Cooking Light and it sure tasted light. The mashed potatoes themselves tasted to me like a plain potato that had been boiled and mashed. The amount of milk, chicken broth and sour cream didn't do much to make them very creamy. The flavor came from the horseradish butter. Butter flavored with shallots, parsley and horseradish.

I loved the horseradish butter. Of course a serving size of the butter wasn't even to satisfy but when does a serving size of butter satisfy? If you are not watching your weight then I suggest making more of it. Mashed potatoes and pools of butter go hand in hand. Mr. Sideline Chef smeared his butter on just a small portion of the tatoes and told me, "I'm not sure what I think." He left it at that. I swear this man doesn't even taste the food. It enters his mouth and I think it just gets swallowed. There were no leftovers if that says along about how much he liked the recipe.

I think the horseradish butter would be delicious spread on warm biscuits as well with some roast beef. What's not to love when it's quick, easy, and delicious?!

Mashed Yukon Gold Potatoes with Horseradish Butter

MyRecipes.com and Cooking Light, December 2009

Makes 8 servings (Serving size = 1/2 cup mashed potatoes and 1 1/2 tsp horseradish butter)

Stars of the Show for the Horseradish Butter:

• cooking spray
• 1 tbsp minced shallots
• 1/4 cup softened butter
• 1 tbsp fresh chopped parsley - I used dried parsley.
• 2 tsp prepared horseradish

And Action:

Heat a small nonstick skillet coated with cooking spray over medium heat. Add shallots and to skillet and cook 1 minute (This step seemed like a waste since 1 minute didn't seem like enough time. I took mine out at the suggested 1 minute but would skip this step entirely next time.) Remove from heat and cool.

Combine shallots, butter, parsley, and horseradish in a small bowl and blend well. Transfer butter mixture to a sheet of plastic wrap. Shape butter mixture into a 3 inch log. Use the plastic wrap to help mold into shape. Wrap tightly and refrigerate until firm.

Stars of the Show for the Mashed Yukon Gold Potatoes:

• 6 1/2 cups cubed, peeled Yukon Gold Potatoes (about 2 1/2 pounds of potatoes)
• 1 bay leaf
• 1/4 cup 1% low fat milk - We only buy nonfat milk in our household.
• 1/4 cup fat free, less sodium chicken broth
• 1/4 cup reduced fat sour cream
• 1 tsp salt
• 1/4 tsp fresh ground black pepper

And Action:

Place potatoes and bay leaf in a large pot and cover with water. Boil. Cover and reduce heat to a simmer. Cook 20 minutes or until fork tender. Drain and discard bay leaf. Combine milk and chicken broth in a microwave safe dish and heat for 1 minute. Add milk mixture, sour cream, salt and pepper to the potatoes. Mash the potatoes until well blended. Serve with the horseradish butter.

Nutritional Information:

Calories: 182

Fat: 6.7g (sat 4.2g,mono 1.8g,poly 0.3g)

Protein: 4g

Carbohydrate: 26.1g

Fiber: 1.8g

Cholesterol: 18mg

Iron: 1.3mg

Sodium: 369mg

Calcium: 21mg

Sweet Carrot Salad

After a day of shopping for our winter essentials for our trip North to Ohio and putting itty bitty in and pulling him out of his car seat 6 times I was worn out. My hands were cold too. Being cold should have made me want something to warm myself up. Not the case last night. I didn't want to stand in the kitchen and put anything together. Not even the prospect of making a new recipe was exciting me. What got me in the kitchen was the thought that Mr. Sideline Chef was at work all day while itty bitty and I had a very enjoyable day out together. The guilt set in that this man busts his balls at work all day and I get to stay at home and reap the benefits of his hard work. He never complains about the sink full of dishes or the floors that get mopped once in a blue moon a week. He deserves a prepared meal when he gets home, it's the least I could do. Although he prefers the enthusiastic hello, hug and kiss when he walks through the door. He's pretty incredible.

We started at Ross and picked up our winter hats, gloves, jackets, an outfit with jeans for itty bitty, and some other items. Next stop was to the mall for the hunt of a Christmas top for itty bitty since his black slacks from the year prior still fit him. After having a mommy/son lunch with him and spoiling him at Cookie Place with an M&M cookie we set out to our last stop in the mall, Macy's, and luckily found the only item that was Christmasy and in his size... a black and grey striped sweater with a skull wearing a Santa hat... I'm sure the family will be thrilled when they receive Santa photos this year. What is it with little girl's having an entire section designated for frilly dresses and boys having a single rack with tuxedos? It's a crock o' shit if you ask me.

With the entire list of needs marked off and the wallet a bit lighter (boo!) we set out to run the rest of the errands. Library, bank, and then grocery shopping. Even though I kept itty bitty out 2+ hours into nap time we had no meltdowns and I enjoyed our time together.

Mr. Sideline Chef arrived home and I still hadn't settled on what we were having for dinner and I hadn't wrote down my recipes yet. Dinner was an hour and a half later. Fish fillet with Yukon Mashed Potatoes with Horseradish Butter (recipe tomorrow) and a side dish of Sweet Carrot Salad.

Didn't like getting their photo taken.

The Sweet Carrot Salad was part of a Moroccan Passover Feast menu. Mr. Sideline Chef would have possibly enjoyed the Passover Vegetable Soup but wanting to only dump one new recipe to try on him I settled on just making the Sweet Carrot Salad.

This makes for a vibrant orange side dish. It has a subtle tang from the lemon juice but is tamed by the sugar added. It is flavored with cinnamon, cumin, parsley, and paprika. The cumin is the dominating flavor in this side dish. It is also served chilled. Mr. Sideline Chef ate what was on his plate but didn't comment until I asked directly what he thought, "Well... I ate it. I didn't like it." Itty bitty took one bite and started placing his carrot slices from his high chair tray to the table to clear them off his plate. Me, I thought it was delicious. First bite I wasn't convinced but after a second bite I really liked it. It'll make a nice side dish to go with my sandwich today for lunch.

Sweet Carrot Salad

MyRecipes.com and Cooking Light, March 1997

Makes 4 cups (Serving size = 1/2 cup)

Stars of the Show:

• 5 cups (1/2 inch thick) carrot slices
• 2 garlic cloves, halved - I used minced garlic since I always buy garlic in the jars to help cut on prep time. I'm not sure if the garlic bits really did much to change the flavor since the cumin is the dominant taste in this dish.
• 2/3 cup fresh lemon juice - 3 small lemons gave me half of this amount.
• 1/4 cup fresh chopped parsley - I used dried parsley.
• 2 tbsp sugar
• 1 tsp ground cinnamon
• 1/2 tsp cumin
• 1/2 tsp paprika

And Action:

Combine carrots and garlic in a large pot. Cover with water and bring to a boil. Cook 8 minutes or until tender. Drain. Discard garlic.



Looks like artwork!

Combine lemon juice and the remaining ingredients in a medium bowl and stir well. Add carrots to lemon juice mixture and toss to coat. Serve salad at room temperature or chilled.

Nutritional Information:

Calories: 30 (3% from fat)

Fat: 0.1g (sat 0.1g,mono 0.0g,poly 0.0g)

Protein: 0.6g

Carbohydrate: 8g

Fiber: 0.9g

Cholesterol: 0.0mg

Iron: 0.5mg

Sodium: 31mg

Calcium: 19mg

Rosemary Focaccia

My taste buds were in serious need of a shake up. After ending the night before on a low with the Ginger White Rice they needed to be shook up.

My morning started out with a cup of coffee, 2 egg whites, and bacon. Bacon is my love. I would give up my first fourth child in return for a lifetime supply of bacon. I say my fourth child because I only have one and I don't see Mr. Sideline Chef and I having more than 2 more babies. Knock on wood we don't end up with triplets on our next attempt because then it will be adios numero four. For lunch I continued on with eating up some of the leftovers, Ginger White Rice and the Baked Italian Shrimp. Both of those weren't worth a damn for leftovers. As you read from yesterday's post the rice was bland and the Baked Italian Shrimp aren't good reheated since the breaded crust gets soggy. I also grabbed 3 pieces of Hormel's Natural Choice Oven Roasted Turkey Breast and rolled them up and ate them as a quick snack.

Bacon was the highlight of my diet for the day. Bacon never lets me down. By the time dinner rolled around I wanted something with flavor and a change of pace.

I did some searching on MyRecipes.com and found a recipe for Rosemary Focaccia. Done. Also while reading some of my favorite blogs that I follow I came across a recipe for Mesa Grill's Pumpkin Soup. Done. I'll be sharing more about the pumpkin soup tomorrow.

After 3 hours spent in and out of the kitchen I had made my dough, let it rise, prepared my pumpkin puree, punched my dough down, another rise, and then had fresh baked Rosemary Focaccia to go with my pumpkin soup. My timing was not the best considering the fact that I was sitting down for dinner at 8 p.m. My bedtime is usually around 10 p.m. and dinner is usually around 6 p.m. Not a big advocate for myself eating dinner so close to bed time but I made an exception. Once again I am left hoping that my afternoon workout will do my waistline justice after eating four pieces of the focaccia. It was so delicious and addictive. When is fresh bread not?

My taste buds were very grateful for fresh baked bread and a nice big bowl of spicy pumpkin soup. The Rosemary Focaccia had a beautiful airy texture with a slight bite to it. The rosemary salt topping was incredible. My first time making focaccia bread and it was a success and so easy to make.

Going to be using the bread for turkey sandwiches and a side to my pumpkin soup. Wahoo for flavor!!!

Rosemary Focaccia

MyRecipes.com and Cooking Light, January 2005

Makes 14 servings

Stars of the Show:

• 1 1/4 cup boiling water
• 3 tbsp fresh chopped rosemary, divided - I used dried rosemary.
• 1 tbsp honey - I used sugar free honey. Trying to keep my sugar intake to a minimum with the knowing that holiday cookie trays are just around the corner.
• 1 package dry yeast (about 2 1/4 tsp)
• 3 3/4 cups all purpose flour, divided
• 1/4 cup olive oil, divided - I ran out of olive oil after adding what I needed to my dough and had to use vegetable oil when I did my egg wash.
• 1 tsp salt
• cooking spray
• 1 tsp water
• 1 large egg yolk
• 1 tsp sea salt

And Action:

Combine boiling water, 1 tsp rosemary, and honey in a large bowl, cool to cool to 100° to 110°. Sprinkle the yeast over the honey mixture, and let stand for 5 minutes. Lightly spoon flour into dry measuring cups and level with a knife. Add 3 1/4 cups flour, 2 tbsp oil, and 1 tsp salt to the honey mixture, stirring to form the dough. Turn the dough onto a lightly floured surface. Knead until smooth and elastic for about 10 minutes. Add enough of the remaining flour 1 tbsp at a time to prevent the dough from sticking to your hands.

Place dough in a large bowl coated with cooking spray and making sure to coat the top. Cover and let rise in a warm place (85°) free from drafts, I choose putting it on the dryer while it's running, 45 minutes or until doubled in size. Gently press two fingers into dough. If the indentation stays then the dough is ready. Punch it down. Pat dough into a 14x12-inch rectangle on a coated baking sheet. Cover and let rise 20 minutes or doubled in size.

Preheat oven to 350º.

Uncover dough and make indentations on the top of the dough using your fingertips or a wooden spoon handle. Combine 1 tbsp oil, 1 tsp water, and the egg yolk, brush over the dough. Drizzle the remaining 1 tbsp oil and sprinkle with remaining rosemary and sea salt.

Bake for 25 minutes or until lightly browned. Remove from pan and let cool on a wire rack.

Nutritional Information:

Calories: 166 (25% from fat)
Fat: 4.6g (sat 0.7g,mono 3g,poly 0.6g)
Protein: 3.9g
Carbohydrate: 27.1g
Fiber: 1.1g
Cholesterol: 15mg
Iron: 1.7mg
Sodium: 335mg
Calcium: 9mg