Pizzeria Mozza is coming to Newport Beach

It is official, Pizzeria Mozza will be opening in Newport Beach. According to Nancy Silverton, the lease has been signed however, it is to soon to establish an opening date. Pizzeria Mozza is a joint venture with Nancy Silverton, Mario Batali & Joe Bastianich. It will be located at 800 West Coast Highway. For those not familiar with the area, that is the old Dolce restaurant location.

Check it out at http://www.mozza-la.com

If only I could customize my own protein bars . . . .

WELL YOU CAN ! ! !
You Bars is a company that has built its entire platform around creating custom bars, shakes, trail mixes, cookies and cereals designed by your palate. You get to pick the ingredients and they make it up. What a great concept! It is the perfect solution for a picky eater and a great way to create a snack that is quick, easy and made up of ingredients that you like.

To order YouBars go to http://www.youbars.com

10 Worst Foods for Kids . . . . .

By simply eliminating the foods below from your child's diet you are taking the first steps to improving there overall nutrition.

Say NO when it comes to the list below . . . .

1. Hot Dogs
2. Soda
3. Sticky Candy
4. Doughnuts
5. Prepackaged Lunch Kits
6. Sugary Breakfast Cereals
7. Microwavable Prepackaged Dinners
8. Juice Drinks
9. French Fries
10. Toaster Pastries

For more information you can click here to read the article in its entirety
http://www.livestrong.com/article/70149-top-worst-foods-kids-eat/

FRS Healthy Energy Drinks

FRS low-calorie orange is staple in our home. It truly is the perfect energy drink. FRS comes in concentrate, cans and chews. All which serve a value purpose. Check it out, I promise it will not disappoint! http://www.frs.com

Lasagna with Sausage Ragu Redux

Ingredients

2 tbsp, olive oil divided
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound turkey Italian sausage, casing removed
1 t salt
1 cup low fat milk (1 %)
1/2 cup dry white wine, (chardonnay)
1 can (28 oz) whole tomatoes, including liquid, finely chopped or crushed with your hands
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
2 1/2 cups low fat cottage cheese
1 large egg
1/2 cup freshly grated parmesan cheese
1/4 teaspoon freshly grated nutmeg
12 oz lasagna noodles

The Details . . . .

1. In a large, heavy saucepan, heat 1 tbsp oil over medium heat. Add onion; saute until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.

2. Add milk and cook over medium heat, stirring, until completely evaporated, 10 - 12 minutes. (The mixture will appear quite curdled at this point.) Add wine and cook until reduced by half, about 3 minutes. Add tomatoes and juice, bring to a boil, lower heat and gently simmer uncovered. Cook ragu until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp salt.

3. In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper and the nutmeg until smooth. (can be done by had as well)

4. Preheat oven to 375 degrees. Cook lasagna noodles according to the package directions; don't over cook. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9 x 13 inch baking dish and spread with 1/2 cup ragu. Add a single layer of noodles. Spread with a third of the ragu, then top with another layer of noodles, half of the cheese mixture and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of ragu and sprinkle evenly with remaining parmesan.

5. Cover lasagna with oiled foil and bake until hot, 30 minutes. Let stand 15 minutes before serving.

[recipe featured in Sunset Magazine, Janaury 2010. Photo by Annabelle Breakey, styling by Randy Mon for Sunset Magazine ]

Chicken Cassoulet

Ingredients
4 boned, skinned chicken thighs (4 oz each)
8 oz, turkey sausage (Polish - kielbasa - preferred)
1 oz, French bread
1 onion, peeled & chopped (approx. 8 oz)
2 carrots, peeled & chopped (approx. 8 oz)
2/3 cup chicken broth, fat skimmed
2 teaspoons fresh thyme leaves or 1 t dried thyme
1 dried bay leaf
2 cans cannellini beans, rinsed & drained (15 oz each)
1 tablespoon chopped parsley
Salt


The Details . . . . .

1. Remove and discard the excess fat from the chicken; rinse thighs and pat dry. Cut sausages into 1/2 inch thick slices.

2. Cut or tear bread into 1/2 inch chunks. Whirl in a food processor or blender in coarse crumbs; you should have 1/2 cup. IN a 5-6 quart nonstick pan over medium high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.

3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown all sides, 4-6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.

4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5-7 minutes.

5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.

** Great with a salad, crusty bread and a glass of wine on a cold rainy night!

[recipe featured in Sunset Magazine, January 2010, photograph taken by James Carter for Sunset magazine ]