Friday, December 17, 2010

Homework: Create a Super Simple After-School Snack

Students at Big Shanty Intermediate School in Kennesaw, Georgia, recently met Lizzie to learn some quick tips on how easy and tasty healthy snacks can be.

Lizzie teamed up with the Metro Atlanta American Heart Association and the Atlanta Falcons for the First Down for Fitness event which addresses childhood obesity through the NFL Play 60 Challenge.

Students had an opportunity to learn the importance of keeping active and eating healthy on a daily basis.

Assess and improve your entire family's heart healthy with the American Heart Association's My Life Check at

Monday, November 15, 2010

Fabulous Pumpkin Pie with Homemade Whipped Cream

Our family has a tradition of baking pumpkin pie this time of year. Here's my favorite recipe along with a bonus: homemade whipped cream!

Pa's Pumpkin Pie

It is a tradition in my family that Pa makes a pumpkin pie every Thanksgiving morning. The fact that he makes this pie with a heap of love makes it extra special!

  • 1 15 ounce can organic pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 1 14 ounce can sweetened condensed milk
  • 2 eggs
  • 1 9 inch deep dish pie shell

Mix pumpkin and spices together. Add remaining ingredients and mix slowly until thoroughly blended. Pour into pie shell. Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake an additional 35-40 minutes. Cool pie completely before serving. Top with fresh made whipped cream. Serves 6 - 8.

Fresh Whipped Cream

My Ma makes the best whipped cream. Ma's best recipes are not written down, so here is my best guess of amounts.

  • 1 or 2 cups heavy whipping cream
  • 1 splash vanilla extract

Place a mixing bowl into the freezer for 5 minutes. The cream whips up faster in an ice cold bowl. Remove bowl from freezer and pour cream and vanilla into it. Beat with a hand beater on a low speed (to reduce splatter) for several seconds, then increase speed to high. Continue to beat cream until it becomes stiff.

A spoonful of whipped cream in a cup of hot cocoa or coffee is a special treat!

Friday, November 5, 2010

My Taste of Atlanta 2010 Recap

Hi, everyone! I had a great time at the Taste of Atlanta this year. I wanted to quickly share with you my thoughts about the event.

Sunday, October 31, 2010

Spooky Halloween Graveyard that You can Eat!

For Halloween, how would you like to make a spooky graveyard complete with dirt and tomb stones ... that you can eat? Here's how!

Linda's Easy Chocolate Cake

This is an old family recipe that came from my great-aunt Linda. No eggs are needed and we've replaced the original oil ingredient for a healthy replacement: all-natural applesauce. This recipe makes one 8x8 cake. Double the recipe for a 13x9 cake.

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 cup water
  • 6 tablespoons all-natural, no sugar added applesauce
  • 3 tablespoons cocoa powder
  • 1 tablespoon vinegar
  • 1/2 teaspoon baking soda

Mix together flour, sugar, baking soda and cocoa. Blend together with water, applesauce and vinegar until creamy. Bake at 350 degrees for 25
- 30 minutes.

Monday, October 25, 2010

Lizzie at the Taste of Atlanta

I had a great time at the Taste of Atlanta and will be posting my thoughts later. Until then, here is a video of me presenting my favorite "Pompeii Pasta Salad"!

You can get the full recipe by clicking here.

Wednesday, October 20, 2010

Do Something Book Signing

Hello everyone! We'd like share an exciting update on a great cause that Lizzie has been working diligently for.

Two years ago, Lizzie received the honor of earning a grant from the Do Something foundation in NYC for her Tasty Tidbits project. Lizzie teaches adults and youth how to have a delicious time preparing fresh, fun and healthy meals while creating healthier communities. Do Something just published a book (click here for details) and Lizzie is one of the featured youth.

The book tour came to Atlanta today, October 19th. Lizzie spoke to students of Inman Middle School in Atlanta to inspire other young people to take action to improve their communities. She had a great time signing books with Do Something CTO, George Weiner.

Tuesday, September 28, 2010

Blancmange goes "Chocolat Mange"

Watch Lizzie put a twist into the traditional Old French recipe!

The Recipe

After accepting a teacher’s challenge to cook blancmange, Lizzie adds a decadent twist to a French classic.

Serves 4

  • 2 1/2 cups milk
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla
  • pinch of salt

Dissolve cornstarch into 1/2 cup of milk in a small bowl by whipping it with a fork. Carefully bring 2 cups of milk to a boil in a pot, make sure not to scorch (burn) the milk. Lower heat to medium and whisk in cornstarch/milk mixture, sugar, and cocoa; whisking constantly until thickened into a pudding. Remove from heat and whisk in vanilla. Pour into either one medium serving bowl or individual small serving cups. Do not place hot pudding into refrigerator, let it cool first. Place a piece of plastic wrap onto the top of pudding before chilling in refrigerator. The plastic wrap pressed onto the pudding will eliminate a skin from forming as it chills. Chill for a couple of hours in refrigerator. Remove plastic wrap before serving.

Serve with a dollop of fresh, whipped cream or a few fresh raspberries.

Monday, September 13, 2010

Sunday Night Football! How About a Salmon Dip?

It's quick and easy to make, and tastes terrific.

The Recipe

A perfect spread for fresh vegetables, bagels, or pita chips.

Serves 6+

  • 8 ounces cream cheese (we use dairy free), room temperature
  • 6 ounces smoked salmon, minced
  • 1/2 cup sour cream (we use dairy free)
  • juice of 1/2 lemon
  • 1/2 tablespoon minced fresh dill or 1/2 teaspoon dried dill
  • 1 teaspoon horseradish
  • pepper, to taste

Beat cream cheese in a mixer until smooth. Add remaining ingredients and mix well. Chill for at least 1 hour. Serve with a variety of dipping devices: vegetable spears – zucchini, carrots, celery, or red bell pepper. Whole grain crackers and pita chips make delicious dippers too.

Friday, August 27, 2010

Refreshing Pompeii Pasta Salad

Here is a delicious and refreshing pasta salad!

The Recipe

Bursting with fresh, Italian flavors!

Serves 6+

  • 1 pound pasta (use your favorite: fusilli, bow-tie, piccolini, etc.)
  • 1 cup provolone or white sharp cheddar cheese, cut into small cubes
  • 1 cup hard or Genoa salami, cut into small cubes
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 3/4 cup extra virgin olive oil
  • 1/2 cups fresh basil leaves, chopped
  • 1/4 cup white or red wine vinegar
  • 1/4 cup parmesan reggiano cheese, grated
  • 1 teaspoon Dijon mustard
  • 2 pinches sea salt
  • cracked black pepper, to taste

Optional Items

  • 1/2 red or green pepper, chopped
  • several cherry tomatoes, halved
  • 1 cup artichoke hearts, rinsed and quartered
  • 1/2 cup large black olives, rinsed and halved
  • 1/2 cup black beans, rinsed and drained

Boil large pot of water on high heat. Add a few pinches of salt and pasta; cook until pasta is al dente, about 9 minutes. While pasta is boiling, combine shallot, garlic, basil, vinegar, and mustard in a food processor or blender until roughly chopped. Add oil to running processor or blender until well blended into vinaigrette. Drain pasta and cool in colander. Pour cool pasta into large mixing bowl and add meat, cubed cheese and any combination of the optional items. Pour vinaigrette over pasta, mix carefully. Season to taste with salt and pepper. Cover bowl and set in refrigerator to marinate for at least 1 hour or overnight. Serve cold or room temperature. When serving, top with grated parmesan cheese.

This can be an easy vegetarian dish be replacing the meat and cheese with extra vegetables.

Friday, August 13, 2010

Minestrone Soup Part 2

Here is the final part of the Minestrone soup video ... a recipe so easy, even a grownup can do it!

See Part 1 for the complete recipe!

Thursday, August 12, 2010

Minestrone Soup!

Here's how I do Minestrone soup ... with a secret ingredient! Check out the video, more parts are coming soon!

The Recipe

My secret ingredient makes this dish “souper” savory.

Serves 4+

  • 3 cups all-natural, low sodium chicken broth
  • 1 28-ounce can all-natural diced tomatoes
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 cup ditalini pasta, uncooked
  • 1/2 bag fresh, baby spinach or 4 stalks fresh kale, rinsed, pulled off stalk and torn into bite sized pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Sea salt and pepper, to taste
  • Parmesan reggiano cheese (the real deal, not from a cardboard can)
  • SECRET INGREDIENT: The rind of Parmesan reggiano cheese, about 4 inch piece

Heat olive oil over medium heat in a large pot and sauté onions and celery until translucent. Add broth, tomatoes, carrots, thyme, sage, bay leaves, a few pinches of salt/pepper, and cheese rind to pot. Bring to a boil then reduce heat to low and cover pot. Slow cook for at least 1 hour. 30 minutes prior to serving, add pasta and fresh greens (spinach or kale). Before serving, remove rind and bay leaves.

Posted a few New Pictures

I really love the picture that Cherokee Life did for their "Kid in the Kitchen" article:

From Lizzie Marie Cuisine

Wednesday, August 11, 2010

A Peek into what Lizzie Marie Cuisine is All About!

This quick video is fun to watch. Check it out and let us know your thoughts!

Green Eggs and Ham

Pesto and Prosciutto give a Tuscan twist to a childhood classic!

Serves 2

  • 3 eggs
  • 2 slices Prosciutto (Italian ham), torn into bite sized pieces
  • 1 teaspoon all-natural pesto
  • 2 tablespoons grated Parmesan Reggiano cheese (the real deal, not from a cardboard can)
  • 1/2 tablespoon butter
  • 1 pinch sea salt, to taste

Crack eggs into mixing bowl, add pesto, and whisk until eggs and pesto are well combined. Melt butter in pan over medium heat. Pour eggs into pan. Slowly push and pull eggs with a spatula (be sure to scrape bottom of pan too), forming large curds. Add Prosciutto. When eggs are no longer liquid, serve on two plates and top with cheese.

Serve with a toasted slice of challah bread or baguette.

Salmon Turtles

A turtle is a way of cooking I learned in Girl Scouts; wrapping meat in a foil turtle shaped pouch. This is a fun and healthy way to cook salmon because the fish is steamed in the pouch.

Serves 4

  • 4 6-ounce salmon fillets (wild-caught salmon; healthier than farm-raised)
  • 1/2 cup dry white wine
  • 4 – 6 tablespoons extra-virgin olive oil
  • juice of 1 lemon
  • 8 lemon slices (about 2 lemons)
  • 1 or 2 pinches dried rosemary
  • 1 pinch sea salt
  • 1 pinch fresh cracked black pepper
  • 4 teaspoons capers
  • 4 pieces aluminum foil – large enough to fold over and seal each fillet

Preheat oven 400 degrees.

Rinse fish with water and pat dry. Brush both sides of fish with olive oil and place one fillet, skin side down, on each piece of foil (fold up foil edges slightly so liquids do not spill out). Top each fillet with salt, pepper and rosemary, 2 lemon slices, 1 tablespoon lemon juice, 2 tablespoons of wine and 1 teaspoon capers. Wrap up fillets tightly in foil turtles. Place foil turtles in a shallow cooking pan and bake for 12 minutes.

A fresh salad and couscous make excellent side dishes.

Sunday, July 18, 2010

Quick Tip from Lizzie

Here's a quick tip from Lizzie!

Monday, June 21, 2010