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Archive for the 'Good Eatz' Category

The Kitchen Report, With MaryC

Posted by Maryc on April 18th, 2010


You know, people often stop to ask me, “Mary, what’s the surest way to a man’s heart?”, and I always respond, “A sharp knife and a tire jack to crack open the rib cage!”

Then, based on their expressions, I realize they were just making small talk about food, and I’ve over-shared again. Which is good, actually, because it turns out I know more about food than improvised open heart surgery, anyway.

I went shopping at our local Fresh & Easy (because, let’s face it, if you get enough wine in me I become both those things). I was planning on making hamburgers for dinner that night, but the whole idea just bored me to tears. And then I saw it. Jennie O’s Lean Ground Turkey–Italian Seasoned! Ooooh.

Now, I’ve used this before, in lasagna and a skillet thing I whipped up on another occasion, and it suddenly gave me an idea for a new, non-boring, non-weep-worthy dish: Bruschetta Burgers!

Bruschetta Burgers
(serves 4)

1 pkg of Jennie O’s Italian Seasoned Ground Turkey
4 slices of Mozzarella Cheese
2 Roma Tomatoes, sliced
1/2 loaf of Focaccia Bread sliced into buns (at Fresh & Easy, they sell sandwich-sized focaccia buns — 2 to a package)
4 oz of fresh basil
2 cups of your favorite red pasta sauce
Olive Oil baking spray


Form the ground turkey into 4 uniformly sized patties. (Tip — make sure they are fairly flat. They tend to plump a bit during cooking and it makes for a messy mouthful when eating.)

Cook the patties the way you would cook any other burgers, whether on the grill or stove top, until the juices run clear. Set aside when done. (I cover mine with foil to keep them hot)

Apply olive oil baking spray to a baking pan. Place the focaccia buns inside and spray them with the olive oil baking spray. Bake them at 350 degrees for 3 to 5 minutes.

Heat the pasta sauce according to directions.

On a plate, place the sliced mozzarella, sliced roma tomatoes and basil leaves (use the larger ones if you have them, they take the place of the lettuce you would have on a regular hamburger).

When the focaccia is done, use a basting brush to apply the pasta sauce to each bun.

To build your Bruschetta Burger, place one slice of mozzarella cheese on top of the burger, top that with basil leaves, top that with roma tomato slices. (I also had some balsamic vinegar salad spritzer that I sprayed on the basil and tomato for extra flavor)

Serve with a Caesar Salad.

I would have a picture right here, but I forgot to take one. (We were hungry. So sue us.)


Artist’s conception.

Let me tell you — for something I came up with on a whim, it came out great. The focaccia bread went wonderfully with the pasta sauce and the burger. The basil gave it a nice sweetness, but the roma tomato and the balsamic vinegar kept it from overpowering the whole burger. And the mozzarella cheese? Please. Is there anything better than mozzarella? I ask you!

So. There you go. Bruschetta Burger. Tell your friends.

The Kitchen Report, With MaryC

Posted by Maryc on November 1st, 2009

You know, people often stop to ask me, “Mary, what’s the surest way to a man’s heart?”, and I always respond, “A sharp knife and a tire jack to crack open the rib cage!”

Then, based on the look on their faces at my answer, I realize they aren’t talking about do-it-yourself open heart surgery and are actually talking about food.  Which is good, because I know more about food than open heart surgery, anyway.

And so begins the first in an irregularly posted series of favorite recipes, The Kitchen Report, With MaryC.

Tonight’s recipe will be a welcome addition to the kitchen of any fan of the Twice Baked Honey Chicken dish which was served proudly by the famous Largo supper club at it’s original location of Fairfax.

Oh, the fun times we had in that dark little club, shoulder to shoulder with fans of alternative comedy and music, hoping the dish would get to our table before the show began.  Ah, memories.

Anyway, once I had eaten the famous dish, I was determined to figure out how to make it.  Early attempts did not go well.  I found out I really don’t understand the cooking term, “twice baked”, because when I did it, all I got was “burnt beyond recognition”.

Enter into my kitchen (of all things), Weight Watchers.  Well, to be more specific, Weight Watchers Five Ingredient 15 Minute Cookbook, a magazine-like edition from 2006 which is no longer in print.  In that magazine thing, was a recipe for Honey-Pecan Chicken Breasts.  I’m not a fan of pecans, but the rest of it sounded pretty good, so I decided to make it-sans pecans, of course.

I read the directions, gathered the ingredients, and (to paraphrase Largo entertainer extraordinaire, Paul F. Tompkins) I made that thing, and it was delicious.  In fact, it was the VERY same dish I had come to love at Largo!

And now you too, can have that fabulous dish at home, and it will probably be on your dinner table way faster than if you had it at Largo’s.

Bon Appetite!

Twice Baked Honey Chicken Breasts


2 tablespoons of low sodium soy sauce

2 tablespoons of honey

3/4 of a cup of crushed Kellogg’s Cornflakes (Available in the same aisle of your store where they keep the Shake n Bake.  Oh, and I tend to just pour out the crushed cornflakes on a paper plate.  I don’t really measure it. But that’s just me. I’m a rebel like that)

4 (6 oz) skinless, boneless, chicken breasts. (Actually, that’s not a hard and fast ingredient.  You can just use two. Same diff.)

Cooking Spray


1. Preheat oven to 425 degrees

2. Combine soy sauce and honey in a shallow bowl. Set aside.  Pour crushed cornflakes out onto a paper plate.

3. Dip chicken breasts into soy sauce and honey mixture; dredge in crushed cornflakes, pressing cornflakes onto chicken if necessary. Place chicken breasts on a foil lined baking sheet coated with cooking spray.

4. Bake at 425 degrees for 20 to 22 minutes or until chicken is golden and done.

(h/t to Weight Watchers Five Ingredient 15 Minute Cookbook)


I like to serve this dish in the classic Largo fashion: a side of mashed potatoes and a green salad: