Cheese Clafoutis Recipe Review

So as I mentioned we recently returned from Disney World. I was on a culinary quest to broaden my taste buds and rekindle my passion for food. I had not lost it, but being a stay at home mom on a budget can sometimes cause the fire to dwindle a bit. Then I walked into Epcot’s World Showcase section of the park and my heart soared feeling immersed in the cultures and smells coming from kitchens preparing for the dinner rush to come.  I waltzed into a small shop in “France” and found an adorable cookbook for just $9 and it had some wonderful staples I wanted to try. I love trying new recipes, if for nothing else but to try a new cooking technique that broadens my creativity in the kitchen.

Last night, a dear friend was in town and we had an impromptu French-themed night. We watched Ratatouille and made cheese clafoutis. This was chosen for the short list of ingredients and relatively easy on the budget. We were able to cut the recipe in half since it was just the two of us eating it. My husband was really enjoying some time to himself, and the kids had already been put down for the night. Of course the smell from the kitchen woke my son up (or maybe the fact that I grabbed the movie from his room) and we shared a few moments with him. He ooed and awed at the sight of Paris first on the screen, as my friend and I did the same over this delicious dish!  It really felt like a special moment of living in good taste for little cost. 

The Recipe:

Cheese Clafoutis from “The French Kitchen Cookbook: Everday cuisine from the French country kitchen”


Serves 4-6   Prep Time:15 minutes    Cook time: 50-55 minutes (35-40 if halved) 


-Olive oil for greasing    -3 cups Cherry Tomatoes      -3 ounces goat cheese, crumbled     -2 tablespoons fresh thyme leaves    -1/2 cup all-purpose flour  – 4 extra-large eggs    -1 1/4 cup whole milk    -pinch of salt    -pinch of sugar


One: Preheat oven to 350 degrees F. Lightly grease a 1 1/2 quart baking dish. Arrange the Tomatoes in a single layer in the dish, then scatter the Cheese and Thyme over them and set aside.

Two: Sift the Flour, Sugar, and Salt into a large bowl and make a well in the center. Break Eggs into the well and use a whisk or fork to blend them together. Add half of the Milk and stir, gradually incorporating the Flour from the side of the bowl until blended. Stir in the remaining Milk until a smooth batter forms. 

Three: Gently pour the batter over the Tomatoes, shaking the dish slightly to distribute the Cheese and Thyme. Place in preheated oven and bake for 50-55 minutes, or until the batter is puffed, golden, and set and the Tomatoes are tender.

Four: Remove Clafoutis from the oven and let stand for 5 minutes before serving.


This was absolutely delicious!

A few tips to tweak it for healthier eating:

-Use 2% milk instead of whole

-Use whole wheat flour instead of all-purpose

-Limit your serving size. 

Food Snob rating: 9/10


Michael Symon’s Cincinnati Chili Spaghetti Recipe Review


      Every area of the country has a specialty that shows off local flavors and inspirations. In Cincinnati, it is all about the Chili Spaghetti. It is a sweet and spicy sauce made with ground beef over a bed of pasta topped with wonders and magical sharp cheddar. Many natives that move away miss this taste. Micheal Symon from The Chew shared a recipe that comes pretty darn close to the real deal. I made it myself and found it absolutely delicious. Here are some tweaks for a healthier twist so you can still enjoy this dish in your own home.

1.  1 lb of extra lean ground beef and 1 lb ground turkey instead of 2 lbs of beef it calls for.

2.  Whole wheat pasta or Dreamfields spaghetti in place of regular enriched semolina pasta.

3. A vegetarian option could be to use portobello mushrooms or extra beans in place of meat.  

4. Go lighter on the cheese. Use good sharp cheddar and simply use less of it. Great flavor does not need to be in great volume to be treated fairly in a dish. 

5. Choose a smaller plate.

6. Use fresh organic when possible

7. Drain any meat fat after browning! (The excess fat can actually detract from the flavor)

   This recipe can feed a crowd of 6-8 so feel free to invite some friends. You could always reuse the chili sauce for a quick meal later. This meal makes for a great late Sunday Lunch without the cost of eating out.  Plus it is full of fiber, antioxidants, and nutrients that can help you feel good about what you are eating. Your tummy and wallet will thank you.

Here is the link to the original recipe:

Over all Rating: 8/10

Roasted Red Pepper Soup

Great for a cold day or when you want to have something on the table in less than a half hour.

1 jar of Roasted Red Peppers(drained)
2 cups of low-sodium Chicky Broth (Chicken Broth)
3 cups of low-fat Milk
2 cloves of Garlic (peeled)
2 tablespoons Butter/ Butter substitute
2 tablespoons Olive Oil
2 tablespoons whole wheat Flour
Salt and Pepper to taste
Optional: Fresh grated Parmesan

How to make it soup:
1. In a blender combine the jar or Roasted Red Peppers, Garlic, and Chicky Broth. Puree until smooth.
2. While Red Peppers puree, heat a medium sauce pan to medium heat. Add the Butter and Olive Oil.
3. Once butter and oil are melted together, add Flour and whisk quickly and cook until mixture is thickened. Slowly, one cup at a time, add Milk until it becomes thickened and then add the next cup. Continue whisking lightly with each added cup, scrapping the bottom.
4. Add the Red Pepper puree to the sauce pan. Salt and pepper to taste. Stir until warmed through.
5. Serve.

-You may want to serve with a toasted Italian Cheese sammy on whole wheat bread.
– Fresh grated parmesan makes a wonderful garnish, as does a little fresh cracked pepper.
-This also makes a great foundation for a pasta sauce.
-You may want to use vegetable broth in place of chicky broth for a vegetarian dish.

Veggie Quesadillas with Habanero Cheese



Quesadillas with Habanero Cheese

4 Tortillas (low-carb or whole wheat)
Cooking spray
1 cup shredded Habanero cheese
6 Baby Bella Mushrooms (wiped clean and sliced)
1 Green Pepper diced
1 small can of Diced Medium Tomatoes with green chiles
1/2 medium Onion diced
2 cloves of Garlic
1 teaspoon Paprika
1/2 teaspoon Oregano
Salt and Pepper
Sour Cream and Salsa as Garnish

1. Coat medium sized frying pan with Cooking spray and heat to medium heat.
2. Place Onion, Peppers, and Garlic first. Sauté until warmed. Season with Salt and Pepper.
3. Add the mushrooms and cook until mushrooms start to soften. Add the Paprika and Oregano.
4.Add the can of Tomatoes with green chiles and bring to a low boil. Once at a low boil turn down to medium-low heat to simmer.
5. In a seperate small or medium pan, coat with Cooking Spray and bring to meduim-low heat.
6. On a plate, assemble the Tortilla in this fashion: First sprinkle Habanero cheese(approx. 3 tablespoons) onto half the tortilla. Second scoop up veggie filling, that is simmering, with a slotted spoon and spead evenly on top of cheese. Third, sprinkle 1 tablespoon of Habanero cheese on top of that. Fold empty half over that and press down.
7. Using a spatula transfer the assembled tortilla to the empty, heated pan. Cook on each side, flipping carefully, for 2 minutes or once tortillas is browned and cheese is gooey. Repeat for remaining tortillas.
8. Garnish with Sour Cream and Salsa.

Tips: You may also heat tortillas in oven for 3 mins at 350 degrees Farenheight.