Monthly Archives: July 2012

Crock Pot Pizza Pasta

Crock Pot Pizza Pasta

By Chef Lippe

Great meals can come from a crock pot believe it or not and the best part is you start it in the morning and then spend the day at the beach and come home to a great meal. A crock pot meal in the summer does not heat your kitchen up and with the kids at home from school it really frees up your day.

Here is my families favorite crock pot pizza. You can change the toppings to any toppings your family likes.


1 pound rigatoni uncooked

2 jars tomato sauce (or your own marinara sauce)

1 Tablespoon dried oregano

1 pound ground beef

1 pound Italian sausage (removed from casing)

1 onion, chopped

1 green pepper chopped

1 – 2 cups sliced mushrooms

4 cups shredded mozzarella cheese (or any combo of cheese that you enjoy)

Sliced pepperoni to taste


In a large skillet, brown the ground beef and drain excess fat.  Set to side. Do the same with the sausage, making sure pieces are small.

Mix the sauce, uncooked pasta and oregano in a large bowl.

Spray the inside of the crock pot with cooking spay.

Make layers using half of each ingredient and then repeat using other half. (pasta, cheese, meat, onions, peppers, mushrooms and pepperoni) Finish top layer with cheese and a few pieces of pepperoni on top to look like a pizza.  Have fun with toppings adding a as much or as little as you like.  If you don’t like mushrooms add olives. Be creative and have fun.

Use lots of sauce because the pasta absorbs a lots it cooks. I even add extra like it was a layer of its own.

Cook on low heat for 6 hours.


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Filed under Artisan Sausage, Chef Lippe, crock pot, Mozzarella, pizza, recipes

Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake

By Chef Lippe

One bite of this cake and you will be hooked! The cake is rich and moist and the Balsamic vinegar pairs up nicely with the chocolate. I used grapeseed oil which has almost no flavor of its own, is high in vitamin E, C and Omega 6. It also contains a natural chlorophyll; a lot of people say to me “why is chlorophyll good?” and the answer is that it helps to eliminate body odors. If you know someone who has smelly feet just have them take alfalfa pills from your local vitamin shop and it will help if not totally eliminate the smell. Grapeseed oil also helps to raise the good cholesterol (HDL).

Now ladies if you were paying attention I have just given you 5 reasons to feel guilt free about eating this wonderful chocolate cake! Maybe I should change the name to: Guilt Free Chocolate Cake.

Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake


2 cups water

2 Tablespoons Balsamic vinegar

½ cup Grapeseed Oil

1 Tablespoon vanilla

3 cups flour

2 cups sugar

2/3 cup unsweetened powdered chocolate

2 teaspoons baking soda

1 teaspoon salt


Sift dry ingredients together.

Blend wet ingredients.

Slowly blend the wet and dry together

Bake 1 hour at 350 F

Let cool and serve with Strawberry Whipped Cream (below)

Fresh Strawberry Whipped Cream


1 1/2 cups strawberries, plus more for garnish

1/3 cup sugar

2 Tablespoons balsamic vinegar

1 vanilla bean, split lengthwise and seeds scraped

2 1/4 cups heavy cream, divided

12 ounces high quality, bittersweet chocolate

2 Tablespoons powdered sugar

Place strawberries, sugar, balsamic vinegar, vanilla bean seeds and pod into a small saucepan. Simmer over low heat until the strawberries break down and the mixture becomes thick and syrupy. Remove from heat and set aside to cool completely.

Finely chop the chocolate and place in a medium bowl. In a small saucepan, warm 1 cup of the heavy cream until steam starts rising from it. Pour the warm cream over the chopped chocolate and stir until smooth and shiny. Set aside.

In a medium bowl, whip the remaining 1 1/4 cups heavy cream until soft peaks begin to form. Sprinkle in the powdered sugar and continue beating until medium stiff peaks form. Gently fold in the cooled strawberry syrup.

Top cake with desired amount of strawberry whipped cream.

Spoon the chocolate on the top, gently spread it to the edge of the cake so that some falls down the sides. Top with fresh-cut strawberries. Allow the chocolate to set. Keep refrigerated but allow the cake to come to room temperature before serving.


Filed under Balsamic Vinegar, Chef Lippe, chocolate, chocolate cake, Food, health through eating, recipes, strawberries

Cornmeal Cake with Strawberry Balsamic Syrup

Cornmeal Cake with Strawberry Balsamic Syrup

By Chef Lippe

Strawberries have been on sale for a while now and the other day they were buy one pound and get one free at the grocery store and they looked good.  Once I got them home I remembered why I love the Farmers Market!  The strawberries were big, bright red but so sour and did not taste like farm fresh strawberries!  The only thing I could think of doing with them was to cook them with Balsamic syrup.

This cake is full of texture and golden summer flavor (sometimes I even add a little of our left over corn to the batter).  The strawberries are first bathed in a little sugar to produce some juices that will turn into pockets of rich fruit.

It’s important to have butter and eggs at room temperature for the butter and sugar to aerate properly and the fats to emulsify. One way to quickly take the chill off of eggs is to place them in a bowl of hot water for a few minutes while you gather and measure out your ingredients.

The sugar level for the fruit will depend on the tartness of your strawberries. Add more to taste if you desire. Same for the balsamic syrup.

When placing small pockets of strawberries into the cake batter, drain most of the juice off so the strawberries are still moist but the cake batter doesn’t become soupy.


1/2 cup fine yellow cornmeal

1/2 cup cake flour

1 tablespoon minced fresh rosemary leaves

1 teaspoon baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1/2 teaspoon vanilla extract

1 1/4 cups powdered sugar

4 large egg yolks

2 large eggs

1/2 cup sour cream


Preheat the oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a mixer, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spoon.  Take some of the strawberries that have been soaking in the Balsamic Syrup and press them into the cake batter at random spaces.

Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate.



1/2 cup sugar (or more to taste)

1/4 cup balsamic vinegar dissolved in a 1/4 cup of water

Small sprig fresh rosemary

Place the sugar, balsamic vinegar, strawberries (chopped) and rosemary in a small sauce pan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.


Filed under Chef Lippe, cornmeal, Food, recipes, strawberries

Lemon Carrot Cake

Lemon Carrot Cake with lemon grapeseed oil

By Chef Lippe

Today’s Sweet Tooth Tuesday recipe is Lemon Carrot cake and is one of my favorites.  I use lemon flavored grape seed oil from Salute Sante.  The lemon flavor is a great combination with the Carrots and cuts down on some of the sweetness that you get with the pineapple.  Carrots have been used in cakes since the medieval period as a sweetener when sugar was scarce.  They became popular once again in WWII because of rationing but they really took off as a food fad in the 1970s and have been a family favorite ever since.



3 large carrots (two cups grated)

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons ground cinnamon

2 cups granulated sugar

1 cup grapeseed oil

½ cup  lemon flavored grapeseed  oil

4 large eggs

1 can of pineapple chunks chopped and drained

1 cup sweetened flaked coconut

1/2 cup chopped walnuts (more for decorating sides, if desired)

2/3 cup raisins

Preheat oven to 350˚F.    Cook on the middle rack of your oven. Butter and flour two 9-inch cake pans, knocking out excess flour.

Shred enough carrots on smallest teardrop holes of box grater or with fine shredding disk in a food processor to measure 2 cups.

Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut, walnuts and raisins.

Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes. Cool layers in pans on a rack for 5 minutes, then run a thin knife around edge of each pan and invert layers onto rack to cool completely.

Place one cake layer bottom side up on a cake plate and spread with some of frosting. Place remaining cake layer right side up on top and spread remaining frosting over top and sides of cake.  Decorate as desired.

Cream Cheese Frosting

8 oz. cream cheese; kept cold

4 Tablespoons unsalted butter; cubed and kept cold

2 teaspoons lemon extract

1 pound confectioners sugar

Cream all ingredients together until light and fluffy. Decorate cake as desired.


Filed under carrot cake, Chef Lippe, Food, Food blog, Grapeseed Oil, Lemon grapeseed oil, recipes

Lemon Thyme Olive Oil Cookies

Lemon Thyme Olive Oil Cookies

Cookies for adults!  Warm and spicy, these unique cookies have a lively taste and are ready within 30 minutes! Slightly crispy on the outside and soft on the inside, these will not last long at your next party.













  •  2 cups all-purpose flour
  •  1 cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon ground black pepper
  • ¼ cup naturally flavored Lemon Olive Oil
  • ¼ cup naturally flavored Thyme Olive Oil
  •  4 tablespoons milk
  • ¼ teaspoon salt


Preheat the oven to 350 degrees. Line baking sheet with parchment paper. Stir together:  flour, sugar, baking soda, pepper. Mix in: Lemon Olive Oil, Thyme Olive Oil, milk. The dough will be crumbly, but if it’s too much so, add a tiny splash of milk.

Roll the dough into 1 inch balls and place about 2 inches apart on prepared baking sheet. Bake 14-15 minutes, or until the tops are very lightly browned. Do not over bake. Yield: about 2 dozen cookies.

GLUTEN Free version – 1 1/2 cups of almond flour and 1/2 cup grapeseed flour instead of regular flour.


Filed under Chef Lippe, Food, gluten free, Lemon Cookies, Lemon Olive Oil, olive oil, recipes, Thyme Olive Oil

Rib Eye with Strawberry and Blue-Cheese Chutney

Rib Eye with Strawberry and Blue-Cheese Chutney

By Chef Lippe

Steak is delicious. You didn’t need me to tell you that, but I just wanted to remind you that it is especially delicious if you pair it with blue-cheese and strawberries.  Now I know I have mentioned my partner and her love of plain food. You all know the type… (True Monk type personality when it comes to food. Don’t let the vegetables touch the meat, plain hot dogs – not even ketchup) So the sky must have fallen and day turn to night when I put her favorite steak in front of her covered with strawberries and blue-cheese!

After 5 minutes of talking (you know the kind that the neighbors can hear) she put a bite in her mouth… and it was true love! Happy ending! In that 5 minutes, I pointed out that there is strawberry salsa that is so good on salmon, that there is a strawberry and fish taco and the list went on and on before she took that first bite.

So I was confident that I have a winning recipe when she asked for a second helping. By the way did I tell you she HATES blue-cheese.


6 rib eye steaks
2 cloves garlic
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
Salt and pepper

1/4 cup olive oil
1/4 cup white wine
1/2 purple onion
1 cup strawberries, rinsed and quartered
1 and 1/2 cups blue-cheese

Prep Time: 35 minutes
Yields: 6 servings

First, deck out those steaks. Cut the garlic into thin slices and sprinkle over steaks.  Then, in a small bowl, mix together olive oil, balsamic vinegar, Worcestershire sauce, salt, and pepper.  Pour over steaks, pop them into the fridge, and let marinade for 4 to 8 hours.

Next, place those steaks on the grill and cook at a high heat to taste.  I prefer mine medium-well.

Remove from grill and let the steaks sit for about 5 minutes.

Slice onion into rings and then half the rings. Bring olive oil and white wine to a simmer in large pan.  Add onions and stir fry for about 3 minutes or until onions are soft.

Toss strawberries into pan and cook just until the juices turn pale pink or roughly 2 minutes.

Now, plate your masterpiece.  Spread 1/4 cup blue cheese on each steak and top with strawberry mixture. Watch the blue cheese melt onto the steak.

Serve immediately with a salad and asparagus.

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Filed under Chef Lippe, chutney, Food, Food blog, grilled, grilled rib eye, olive oil, recipes, strawberries, Strawberry and blue cheese chutney

Grilled Curried Pork Burgers with Sweet Pickled Peaches

Grilled Curried Pork Burgers with Sweet Pickled Peaches

By Chef Lippe

Soon we will be harvesting the peaches from our tree. Usually I make a canned sweet pickled peach, which we give as gifts throughout the year.  I always get the question, “what do you do with these?”  Here is my families favorite combination of sweet pickled peaches and grilled curried pork burgers that work well together.  They are hot and spicy with a sweet peach topping.

Sweet Pickled Peaches


  • 4 pounds peaches
  • 2 cups brown sugar
  • 1 stick cinnamon
  • 1 pint vinegar
  • 4 whole cloves
  • 1 teaspoon ground ginger


Boil sugar, ginger, vinegar and 1 stick cinnamon to make syrup. Peel small peaches. Stick 4 whole cloves into each peach. Cook peaches in syrup until tender. Pack peaches into wide-mouthed jars and pour syrup over them to cover. Seal by following directions on the canning jars you are using.

Curried Pork Burgers

1pound lean ground pork
1/2 cup chopped cilantro
1/3 cup crumbled feta cheese
2 tablespoons curry paste
1 teaspoon dried ground ginger
1 jalapeno pepper, seeded & minced
1/4 teaspoon ground cumin
1/4 teaspoon each salt & pepper

Mix all the meat, the feta, and all the seasonings together & form burgers. Grill. Serve on buns and top with pickled peaches.


Filed under Chef Lippe, Cinnamon, curry pork burgers, Food, Ginger, pickled peaches, Pork, recipes