BHG Delish Dish

Stirring Up Ideas In The Kitchen

January 2013

Sweet potatoes are everywhere right now! This is a carb packed with fiber and vitamins- so good for you. There is so much you can do with them, even add them to pizza! I modified this recipe for Potato Pizza and it was delicious. It’s a lighter “white” type pizza and instead of sauce there is just olive oil, herbs and cheese. I used pre-made dough but if you’d like to make your own, here’s a great recipe. This could be served as an appetizer or main course.

Sweet Potato Pizza

  • 1 ten ounce package refrigerated pizza dough
  • 1 tablespoon olive oil (perhaps a little more)
  • 1 tablespoon minced fresh garlic
  • 1 eight ounce package shredded four-or five-cheese blend pizza cheese (2 cups)
  • 2 medium red potatoes, cooked and cut into 1/4-inch slices
  • 2 – 3 teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed

1. Preheat oven to 425 degrees F. Lightly grease a 15×10-inch cookie sheet or 15x10x1-inch baking pan. Unroll pizza dough. Transfer to greased pan, pressing out dough with your hands to a 12×10-inch rectangle. Build up edges slightly. Bake for 7 minutes. Remove from oven.

2. Meanwhile, in a small bowl combine olive oil and garlic. Brush over hot crust. Sprinkle with half of the cheese blend. Arrange sliced potatoes over all. Sprinkle remaining cheese and the rosemary over potatoes. Bake for 12 to 15 minutes or until crust is golden brown. Makes 10 appetizer servings.

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.

When I think of the Midwest in terms of food, I think of fresh sweet corn, bustling farmers’ markets, and some of the best beef and pork in the country. What I don’t think of, is seafood.

See, we’re landlocked. Rocking the ‘no coast’, if you will, and the most exotic seafood I dined on growing up here in Iowa was shrimp and imitation crab sticks. Luckily over the past 10 years or so, many varieties of fresh and reasonably priced fish have become readily available at the grocery store, making it easy to incorporate fish and seafood into my weekly menu.

Salmon in particular has become one of my favorites over the past couple of years, not only for it’s mild taste and versatility, but also for it’s high concentration of Omega 3 fatty acids, which have benefits ranging from boosting heart health, to improving skin tone.

Despite its healthy benefits I think many people, not just here in the Midwest, are unsure of the best way to cook salmon. I promise, it’s actually very easy. I’ll show you how!

First select your salmon. I usually choose 4oz filets of wild-caught sockeye or Atlantic salmon, which taste “salmony” but aren’t too strongly flavored. Brush both the skin and flesh side with extra virgin olive oil, then season liberally with salt and pepper. Don’t be scared by the salmon skin, by the way. I’ll show you an incredibly easy way to remove it in a bit!

Place the salmon skin-side down in a dry skillet over medium-high heat.

Cook the salmon until you can start to see it changing color up the side.

Flip the salmon then let it cook for about 1/2 the time it cooked on the first side.

While the salmon is cooking on the second side, peel back the skin, which is now crisp and should come off in one strip, which you an immediately toss.

See? Easy!

At this point I like to add a squeeze of fresh lemon juice, or add a glaze like this Maple-Bourbon Glaze I spooned onto the salmon after removing the skin. (Made sans bourbon, as the husband got thirsty…)

Flip the salmon over one last time, then slide it onto a plate.

Serve with fresh veggies, and a light starch like rice, and dig in!

Easy, flaky, fuss-free salmon, every time. Let me know in the comments section if you have any other questions!

Hi All. It’s Hali, associate food editor with BHG, writing to you about one of my greatest loves — breakfast. My affection for the morning meal includes everything from simple buttered toast, to an all-out cheesy, meaty, eggy extravaganza that has to include pancakes. Naturally, a meal like this isn’t always the healthiest. That’s where one of our newest magazines, Eat Well, Lose Weight, comes in. It’s brimming with gorgeous photos of delicious recipes that are about balanced eating without sacrificing flavor. Given my proclivities for breakfast, I headed straight to the breakfast section and fell in love with Banana Pancakes with Chocolate Bits and Raspberries.

With a title like that how could you say no? Skimming down the ingredient list I noticed that all the good stuff was present. Mashed ripe bananas? Check! Chocolate? Check, check! The process is simple too. You mix your dry ingredients; you mix your wet ingredients (including the ripe banana). Then combine wet and dry, and fold in the chocolate. You get a rather lumpy batter, so fight the desire to keep mixing, lest you find yourself with a tough pancake. Cook the pancakes on a hot griddle for about 2 minutes, each side, until they are golden.

That’ll put breakfast on the table in 25 minutes. I had these pancakes with a swipe of butter, a drizzle of maple syrup, and a handful of fresh raspberries. Which goes to show you, no matter what, you can still manage to make breakfast a little decadent if you have to. Get the recipe here.

Love pancakes with all the fixin’s? Check out more of our favorite pancake recipes. Want more tasty (and healthy) breakfast recipes? Download a digital copy of Eat Well, Lost Weight magazine.

With Valentine’s Day right around the corner, I thought I’d share with you all a fun, fast and delicious recipe I found on BHG for No-Drip Chocolate Dip. This sweet and chocolatey treat is perfect for parties, special snacks or an intimate dessert for two and can be made well in advance. Plus, easy enough for the novice chef.

I made this dip with my 3 year old for a fun afternoon of Valentine card making.

We had a great day, plus had plenty of chocolate dip leftover for the next few days to share with company.

Here’s how you make it:

Start my chopping 8 ounces of unsweetened chocolate.

Put all that chocolate into a small pot and melt over low heat. Make sure to melt this low and slow. Chocolate says I love you. Burnt chocolate doesn’t really say the same thing!

Once the chocolate is completely smooth and melted, stir in a can of sweetened condensed milk. After you stir this in, the mixture will be a weird very thick texture. This is totally normal! Just keep stirring.

Measure out some light corn syrup,

and vanilla and stir those in. The corn syrup will make the dip shiny and the vanilla will make the chocolate taste even better.

Last thing to add is a little milk. The recipe calls for 1/2 cup, but I added a little more to get it to a thinner consistency. The recipe also calls for cinnamon, but I omitted that.

And just like that, you have some tasty chocolate dip!

I served mine with strawberries, bananas, apples and cubes of rice krispie treats but anything you have on hand would be tasty. Did I mention this is a great way to eat fruit? Everything tastes better dipped in chocolate!

To print this recipe, click here. And for more Valentines Day ideas, check out


Here’s the thing, I’m not a big football fan. Yes, it’s true; I’m one of those folks who have no idea which teams are playing in the Super Bowl until I actually get to the party. Though, what I lack in terms of interest in the game, I think I make up for through my enthusiasm for party food. Whether it’s a delicious dip, a decadent dessert, or a delightful delicacy (something wrapped in bacon!?) – I’m all over it!  With the holidays more than a month behind us, I’m up for any excuse to get together with friends and family, break our diets, and pig out. (I love watching the commercials, too.) As you know, BHG has been creating fabulous recipes for years. Many have become family favorites and others have yet to be explored. So, in celebration of the upcoming biggest game of the year, I have pulled together a number of recipes for game day. Whether you are watching the game, or just the commercials, enjoy the food as you connect with your family and friends!



Michael Wurm, Jr – Inspired by Charm

rosemary roasted nuts

Hello! Kathryne from Cookie and Kate here. If you are on the hunt for a Super Bowl snack with incredible flavor and redeeming nutritional properties, these Rosemary Roasted Nuts are it! This recipe is proof that sometimes a little butter and sugar go a long way.

nuts to be roasted

The recipe is as simple as can be. First, you transform an assortment of raw nuts into fragrant, toasty nuts during a brief stint in the oven. Then, you melt some butter and mix in some herbs, spices, sugar and salt. Once you combine the nuts with a trifecta of salty-sweet-spicy flavors, they become truly irresistible.

rosemary roasted nuts ingredients

BHG’s recipe for Rosemary Roasted Nuts  is pretty much foolproof, but I have a few cooking notes to share now that I’ve made a batch. For starters, buy quality, raw nuts from stores with a high turnover rate (those bagged nuts in average grocery stores are almost always turning rancid). Freshly toasted nuts are infinitely better than store-bought roasted nuts. Feel free to change up the nut varieties, but beware that very small nuts may toast more quickly than larger nuts while they’re in the oven.

Don’t try to brown the butter with the sugar and spices; mine got a little clumpy, but it was absolutely delicious nonetheless. Lastly, I added a final sprinkle of sea salt after tossing the nuts with the butter spice mixture, which transformed the nuts from really good to woah.

rosemary roasted nuts
rosemary roasted nuts


  • 1 1/2 cups whole unblanched almonds
  • 1 1/2 cups raw cashews
  • 1 1/2 cups walnuts and/or pecans
  • 1 cup raw pumpkin seeds (pepitas)
  • 2 tablespoons finely snipped fresh rosemary
  • 2 teaspoons packed brown sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons butter, melted


  1. Preheat oven to 375 degrees F. In a 15x10x1-inch baking pan, mix together all of the nuts. Bake about 12 minutes or until toasted, stirring halfway.
  2. In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in melted butter. Drizzle butter mixture over nuts, tossing gently to coat. Sprinkle with salt to taste. Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days.

Find BHG’s original recipe for Rosemary Roasted Nuts here.

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