At George’s Lowcountry Table in Athens, Georgia, you can get two dozen oysters for $12 on Tuesday. I like my oysters raw, but they also chargrill them.

Wordless Wednesday: Oysters at George’s Lowcountry Table #ww is a post from: This Mama Cooks! Stop by for more healthy recipes!

I’ve been a fan of Lundberg Family Farms rice products for years. However, I’m embarrassed to admit I’ve never tried their rice cakes! That is until now when they challenged me and a few other bloggers to create unique recipes using their new rice cake flavors, Kettle Corn, Hemp-a-Licious and Sweet Chili, which they sent me along with a few jars of Justin’s Honey Almond Butter. (We’re also participating in a group giveaway of $100 of Lundberg and partner products and a $100 VISA gift card – see below!)

Why a freezer pie?

Since eating a rice cake shouldn’t be boring – especially with all the flavors that Lundberg makes – I thought I’d go a bit out of the box and make a summer time dessert with their Kettle Corn Rice Cakes. I often use leftover rice to make gluten free quiche crusts. Taking that method one step further, I decided to use the rice cakes to create a crust, like crushed graham crackers are used in freezer pies. Freezer pies? Indeed, since warm weather is the perfect time for freezer pies as they’re cool, require no baking, and very little stove top cooking. Plus, making one with the honey almond butter would be delicious! (My son, Nathan, agrees and gave my freezer pie two thumbs up!)

This freezer pie recipe also gave me the chance to use a couple of special kitchen gadgets that I love. First, I used a Beka Cookware Bain Marie to melt the chocolate instead of a double broiler. I love the bain marie since it’s almost impossible to burn anything and you don’t run the risk of getting water in your chocolate. Second, I used my Blendtec Blender’s Twister Jar to make most of this recipe, but you could use a food processor instead.

Finally, I tried to use as many organic ingredients in my freezer pie recipe as possible, since Lundberg Rice Cakes and many of the ingredients in the Justin’s almond butter are organic.

And did I mention that this dessert is totally gluten free?

Chocolate & Almond Freezer Pie

The combination of coconut milk and honey almond butter creates a freezer pie with the consistency of ice cream. However, between the almond butter and dark chocolate, this is NOT a light dessert. Serve each person a small piece along with some blueberries for a delicious summer treat.

Inspired by No Bake Almond Butter Pie from One Happy Table

Makes 10 to 12 servings

Ingredients for the Lundberg Rice Cake crust:

• 1 1/2 cups finely ground Lundberg Kettle Corn Rice Cakes
• 6 tablespoons organic vegan buttery spread, like Earth’s Best – at room temperature
• 1/3 cup organic sugar, like Wholesome Sweeteners Fair Trade Organic Sugar

For the chocolate coating and drizzle:

• 2 bars (7 ounces) Green & Black's Dark 85% Cocoa Content Organic Chocolate – melted
• 1 tablespoon plus 1 teaspoon Spectrum Naturals Organic All Vegetable Shortening

For the pie filling:

• 1 cup Justin’s Honey Almond Butter
• 1 can full-fat coconut milk, like Native Forest Organic Classic Coconut Milk
• 1/3 cup organic sugar, like Wholesome Sweeteners Fair Trade Organic Sugar
• 1/4 teaspoon salt

Directions:

To make the pie crust

1. Place rice cakes (about half a package) into a food processor and grind them into fine crumbs.
2. Add the vegan buttery spread and sugar and pulse until combined. Firmly and evenly press the mixture into a pie plate.
3. Break the chocolate into small pieces and combine with the shortening and melt. You can do this in a double boiler, in a bain marie, or carefully over low heat in a sauce pan in medium heat-proof bowl, stirring constantly.
4. Dip a pastry spoon into the melted chocolate and give the pie crust a thin coat by using the pastry brush to paint on the chocolate. Work quickly and try not to loosen the rice cake crust.
5. Chill the crust in the freezer for 15 minutes.

To make the pie filling

1. Place the almond butter, coconut milk, sugar, and salt into a large mixing bowl and using a hand mixer, beat until completely blended. If you have a Blendtec or similar blender, you can also combine the ingredients in the blender using the sauce setting.
2. Remove the pie crust from the refrigerator and pour the pie filling into the shell. Gently tap the pie plate on the counter to release any air bubbles.
3. Place the pie back into the freezer for 1 hour or until set.
4. Remove pie from freezer. Prepare the chocolate drizzle by remelting the remaining chocolate, if needed.
5. Take a spoon, dip into the melted chocolate, and drizzle chocolate over the pie in a decorative manner.
6. Place the pie back into the freezer for 30 more minutes.
7. Remove from freezer 15 minutes before serving. Slice carefully and enjoy!

Two ways to win with Lundberg!

Go to Lundberg’s Facebook page and check out their Rice Cake Double Take contest. To enter their contest, “like”  Lundberg, click on the gallery and read how to enter your funny or yummy picture!

You can also enter my group Rafflecopter giveaway below to win $100 in Lundberg and partner products and a $100 VISA gift card!

Chocolate & Almond Freezer Pie {Win $100 of Lundberg products & a $100 VISA card} #RiceCakeDoubleTake #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

Ever since I moved to Georgia from Colorado a year ago I’ve been frustrated by my hair. Back in Colorado with its dry air and lack of humidity, I could air dry my hair and was happy how it looked. My hair dried straight with a bit of a messy (on purpose) wave on the ends as you can see in my this photo. All I would have to do it blow dry the bangs to fight against my natural cowlick.

Here in Georgia with its high humidity, this is how my hair dries – super wavy and really dorky. HATE IT!

I have to spend at least 30 minutes blow drying and styling my hair until it’s super dry. Then an hour later, it’s poufy and messy looking again. It’s so frustrating even though I use anti-frizz products on my hair and my stylist cuts it so it’ll blow dry straight. There have been times where I’ve paid to have a professional blow out before a big event just so my hair looks decent.

Luckily at SoFabCon I received a Infiniti Pro Tourmaline Ceramic Flat Iron [affiliate link] from Conair, one of the conference sponsors. While I was under no obligation to write a review, I had to share with you that I LOVE using the Infiniti Pro Tourmaline Ceramic Flat Iron. In fact, I can truly say it’s changed my life as it now makes getting ready and looking good such a breeze.

OK, maybe "life changing"is a bit of an exaggeration, but I do like that I can now wash my hair, put in my favorite styling cream, Garnier Fructis Style Curl Calm Down Anti-Frizz Cream [affiliate link], and then air dry it. Then I use some Garnier Fructis Haircare Weightless Leave-In Anti-Frizz Serum [affiliate link] and then use the Infiniti Pro to iron my hair straight so it looks good. Plus, it stays straight and fabulous looking until the next shampoo, even after sleeping on it. LOVE IT!

Here’s how my hair looks after using the Conair Infiniti Flat Iron:

So much better, right? I can go from wavy, messy, awful hair to polished straight, professional looking hair in about 15 minutes. The only thing I don’t use the Conair Infiniti Pro Tourmaline Ceramic Flat Iron on is my bangs. Since I want them to curl under slightly, I’m still using a blow dryer to style them with a rounded brush.

I especially like the Infiniti Flat Iron because it only takes 15 seconds to heat up. It features 30 different heat settings for various styles and has floating plates to straighten or flip hair. The auto-off feature keeps the flat iron safe if accidently left on, too. The Infiniti Flat Iron includes a .25 fl. oz. bonus pack for Argan Oil Fusion, which helps condition hair.

Finally, it’s super affordable at around $30. You can buy the Conair Infiniti Flat Iron on Amazon.com as well as Target, Walmart, and Kohl’s.

What do use on your hair to get the perfect style?

Loving my Conair Infiniti Pro Tourmaline Ceramic Flat Iron is a post from: This Mama Cooks! Stop by for more healthy recipes!

Just in time for warmer weather, May’s shipment from The Republic of Tea that I received to review as an Enlightenment TEAm blogger, featured four of their refreshing line of iced teas. What makes their iced tea stand out from the rest is The Republic of Tea’s new collection of Large Iced Tea Pouches! These premium, all-natural and certified gluten free iced tea bags are perfectly portioned for easy to steep, healthy tea to help you make the perfect iced tea pitcher every time. These innovative teas allow for safe steeping and, when done, can even be added to compost or soil to make gardens happy.

Here’s what I received this month:

• GINGER PEACH BLACK ICED TEA – This fresh and flavorful black tea offers the lushness of a juicy peach seasoned with the tingle of spicy ginger.

• HIBISCUS SANGRIA HERBAL ICED TEA – Inspired by traditional Spanish sangria, this delightful, caffeine-free herbal blend infuses tangy, premium Nigerian hibiscus flowers with a bounty of fruit.

• LIMÓN BLACK ICED TEA – A Kosher-certified blend of fine black tea from three Rainforest Alliance Certified tea gardens creates a base with classic, full-bodied flavor. Black limón (dried lime from Guatemala) is added for a refreshingly tart, citrus accent.

• WATERMELON MINT BLACK ICED TEA – This black tea captures the essence of summer with the natural, fresh sweetness of sun-ripened watermelon finished with a touch of cool peppermint. This one was my favorite and was especially yummy with Republic of Tea’s special Agave Nectar.

If you purchase one tin of The Republic of Tea’s new Large Iced Tea Pouches between Tuesday, May 21 and Tuesday, May 28 you will receive one complimentary bottle of agave nectar – the ideal all-natural iced tea sweetener (limit one per customer). Just use the promo code – #ICEDTEA6 – at checkout.

How to make iced tea

Read The Republic of Tea’s article on How To Make Iced Tea for brewing tips. Or watch this video!

Do you make iced tea from scratch during the summer months?

Sip and Refresh with The Republic of Tea’s Large Pouch Iced Teas {freebie code} #tea #SipbySpip is a post from: This Mama Cooks! Stop by for more healthy recipes!

During the Windows Champions event in Seattle, we were treated to a wonderful dinner at the Palace Ballroom and entertained with a cooking demo (that was more of a cooking philosophy session) by restaurateur extraordinaire, Tom Douglas. Tom is a wonderful storyteller and inspirational as a man who passionate about good quality food and loves what he does for a living.

The evening’s menu included:

• Caramelized Rapini & Fontina Grilled Cheese
• Dahlia Bakery Breads
• Carrot Handpie with Shaved Washington Asparagus Salad
• Apple Wood Grilled Pork Loin with Shrimp Fried Barley and Green Onion Confit Sauce
• Maple Éclair with Rhubarb Green Apple Sorbet

While Tom talked with us, patiently answered our questions, and got us a round of tequila(!) he casually mentioned that his famous coconut cream pies cost $40 because they’re amazing. To prove this, he had his staff go to his bakery to pick up a pie. It was as delicious as he claimed! So if you’re in Seattle, make sure to check out any of his establishments. I guarantee that you’ll love them as much as I did!

Wordless Wednesday: Dinner at Tom Douglas’s Palace Ballroom in Seattle #WindowsChampions #WW is a post from: This Mama Cooks! Stop by for more healthy recipes!

I’m always on the lookout for food products that make it easier to get dinner on the table, like premade pizza crusts. That’s why I was excited to come across Flatout Flatbread’s Thin Crust Flatbreads Artisan Pizza at Walmart. (Find the store nearest you that sells Flatout’s Thin Crust Flatbreads here.)

I’ve been a big fan of Flatout Flatbread’s other products and was sad to give them up when I went gluten free. However, with Flatout’s Thin Crust Flatbreads, I can use these for my family and save my much more expensive gluten free pizza crusts for me. I’m sure my family will find these a bit more delicious, too.

I especially like individually sized flatbread pizzas since you can custom make them with everyone’s favorite pizza toppings – perfect for picky kids or those with food sensitivities or allergies. Flatout’s Thin Crust Flatbreads also make great party appetizers – just cutting them up into smaller, bite sized pieces. Finally, Flatout’s Thin Crust Flatbreads can be used on the grill as well as the oven.

A Seattle and Dr. Seuss inspired pizza

When I was in Seattle, I had the most wonderful salad – a chopped sirloin patty served on romaine lettuce with a runny egg on top - at Von's GustroBistro. Marvelous!

I started brainstorming about doing something similar with a pizza – greens, eggs, and ham like the famous Dr. Seuss story, Green Eggs and Ham! Instead of ham, I decided to use diced prosciutto since it would be easy to evenly sprinkle it over the flatbread. For greens, I used a mix of arugula and spinach, but feel free to experiment and use your favorite lettuce greens. I also used Flatout’s Spicy Italian Thin Crust Flatbread. If it’s too spicy for you or your family, use Rustic White, Heritage Wheat, or Rosemary & Olive Oil instead.

Also, I should warn you there are hazards serving not fully cooked eggs to family and friends. If you have concerns, you can bake the egg until it’s cooked through. Or you can use slices of hard boiled eggs on your pizza instead. (Adjust cooking times accordingly to just melt cheese, cook greens, and warm egg slices.)

How to make Greens, Eggs & Ham Flatbread Pizza [VIDEO]

Greens, Egg & Ham Flatbread Pizza

Serves 1 to 2 people

Ingredients:

• 1 Spicy Italian Flatout Thin Crust Flatbread
• 1 teaspoon olive oil
• 1/4 cup diced prosciutto
• 1/2 cup shredded pizza cheese (I used a mix of parmesan, asiago, fontina, and mild provolone.)
• 1 cup mixed greens (I used spinach and arugula.)
• 2 eggs
• salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees F.
2. Using a pastry brush, brush on olive oil on one side of flatbread.
3. Place flatbread oil side up on to a baking sheet or pizza peel.
4. Evenly sprinkle prosciutto then shredded cheese on to flatbread.
5. Cover the flatbread with greens. Make two small “wells” in the greens on either end of the flatbread to hold the eggs.
6. Place in oven for 5 until cheese starts to melt. (If using a pizza peel, slide flatbread on to a pizza stone.)
7. Remove pizza from oven. Carefully crack eggs into your wells in the greens. Gently put the pizza back in the oven.
8. Continue baking for 13 minutes until the egg is cooked but still runny.
9. Carefully remove the flatbread pizza from oven and sprinkle just the egg with a little salt and pepper. Allow to rest for a minute or two.
10. Cut in half and serve. You can use pieces of crust to dip into the yolk. Or you can break the yolk and spread it over the surface of your pizza if you like.

Enter the Flatout Flatbread "Taste of Chicago" Giveaway!

Talking about pizza, Flatout Flatbread is giving away a trip for two to attend the Taste of Chicago July 10-14, 2013 – home of some of the best pizza in the country! Enter below:

You can find more Flatout pizza recipes – enough for a full month – on the Flatout Flatbread’s Grilled Pizza Party on Facebook!

Check out these Flatout recipes from This Mama Cooks! On a Diet:

• Crunchy Tuna Wrap
• Egg Salad with Peppers Wrap
• Peanut Butter, Honey and Strawberry Roll-Up
• PB and Banana Roll

Greens, Eggs & Ham Flatbread Pizza & Taste of Chicago Giveaway #FlatoutGood is a post from: This Mama Cooks! Stop by for more healthy recipes!

Even though we have lots of herbs growing in our garden, I’m still enjoying cooking with my tubes of Gourmet Garden Herbs and Spices. (You can read my Gourmet Garden review here.) This recipe from the folks at Gourmet Garden is perfect for Meatless Monday, especially since it gets a boost of vegetarian protein from the raw almonds and lots of veggie goodness from the kale and basil. If you have a food sensitivity or allergy to almonds, use pine nuts instead. 

Multigrain Spaghetti with Basil Kale Pesto

Recipe from Gourmet Garden

Serves 6

Ingredients:

• 3/4 pound kale, stemmed, rinsed
• 1/2 cup whole raw almonds
• 1 tube Gourmet Garden Basil
• 2 tablespoon Gourmet Garden Garlic
• 1/4 cup olive oil
• 1/2 cup water
• 1/4 cup shredded parmesan cheese
• 8 ounce multigrain spaghetti

Directions:

1. Bring large pot of water to boil. Submerge all kale in boiling water, stirring until bright green but still crisp for 60-90 seconds. Drain kale, and rinse with cold water to stop cooking. Squeeze dry.
2. In blender or food processor combine kale, almonds, Gourmet Garden Basil, Gourmet Garden Garlic, oil and water. Blend until smooth. Add cheese. Blend. Add more water, if necessary, to reach desired consistency.
3. Cook 8 ounces of multigrain spaghetti according to package directions. Drain. Toss immediately with 3/4 cup basil kale pesto. Serve immediately.
4. Reserve remaining pesto for another use. Pesto will keep in an airtight container in refrigerator for 1-2 weeks. Can be frozen for up to 6 months. Makes 1-1/2 cups

Nutritional information

• Calories 359
• Total Fat 17 g
• Sat Fat 2 g
• Cholesterol 2 mg
• Sodium 599 mg
• Fiber 10 g
• Carbs 40 g
• Protein 11 g

Recipe and picture used with permission.

Meatless Monday: Multigrain Spaghetti with Basil Kale Pesto #meatlessmonday is a post from: This Mama Cooks! Stop by for more healthy recipes!

Tacos are always a go-to meal at my house when I don’t know what else to make, whether it’s fish tacos with a little homemade queso fresca, grilled carne asada tacos, or ground meat with taco seasoning. That’s why when The Motherhood asked me to cook up a Taco Night recipe with McCormick spices, I was happy to join in – especially since they are giving away 30 McCormick Spice Kits in their Pinterest Taco Night Challenge! (See details below.)

The beauty of a Family Taco Night is that it’s easy to make, easy to clean up, and everyone can usually find something they like to eat. With that in mind, I chose to do a pulled pork in my slow cooker using several spices from McCormick’s Gourmet Collection like Smoked Paprika, Chipotle Chile Pepper, and Sicilian Sea Salt along with Ground Cumin and Garlic Powder from their regular line. (Some of the McCormick spices I already had in my kitchen cabinet. Others were sent to me by The Motherhood.) I figured the smokiness of several of the spices would give the feeling of smoked pulled pork without the hassle. Plus, what could be easier to clean up than a slow cooker?

(Here's a recipe for smoked pulled pork done in a smoker that's almost as easy.)

How do you serve your tacos?

I like serving my tacos on warm soft corn tortillas street taco style with the following toppings:

• chopped cilantro straight from the garden
• salsa – sweet, verde and/or fresca
• Mexican hot sauce
• shredded Mexican-style cheese
• crumbled queso fresca
• wedges of lime
• diced tomatoes
• slices of avocado
• chopped green onions

Feel free to use any or all of your favorite toppings along with my Slow Cooker Spicy Pulled Pork Tacos. Or you can make a taco bowl on white or brown rice or pulled pork burritos. Leftover pulled pork can also be reheated with eggs and potatoes in a breakfast hash style dish.

Slow Cooker Spicy Pulled Pork Tacos

You’ll probably notice that I made a huge amount of pulled pork in my large, six-quart Crockpot, since you cannot get a pork shoulder smaller than six pounds here in Georgia. It’s barbecue season and people are serious about their Boston butt around these parts! If you have the same situation in your hometown, feel free to save this recipe for when you’re throwing a Taco Night party or freeze half the meat after cooking for a future Family Taco Night.

Serves 4 people with lots of leftovers or 8 people with hearty appetites!

Ingredients:

• 1 (6-pound) pork shoulder (also called, “Boston butt”)
• 2 (14-ounce) cans petite diced tomatoes with green chilies
• 2 teaspoons McCormick Smoked Paprika
• 2 teaspoons McCormick Chipotle Chile Pepper
• 2 teaspoons McCormick Garlic Powder
• 1 teaspoon McCormick Cumin
• 4 tablespoons coconut palm sugar or brown sugar
• 1 teaspoon McCormick Sicilian Sea Salt

Directions:

1. Trim any extra fat off of the pork shoulder and place it in your slow cooker.
2. Place canned tomatoes and seasonings in a medium sized bowl. Stir until combined.
3. Pour spicy tomato mixture over the pork shoulder, evenly covering it.
4. Place lid on slow cooker and cook on low for 8 hours or until pork is tender enough to pull apart with a fork.
5. When cooked through, removed shoulder from slow cooker and place on a large carving board or platter.
6. Pull apart – or shred – pork with two forks. Remove any bones and discard.
7. Strain the liquid from the slow cooker to capture smaller pieces of pork and the diced tomato.
8. Place shredded pork in an oven safe dish and add tomatoes. Cover dish with foil and keep on warm in the oven until serving time.
9. Place pulled pork and your favorite taco fillings on your tortilla of choice. Enjoy!

Win a McCormick Spice Kit by entering the Pinterest Taco Night Challenge!

To win one of 30 McCormick Spice kits, pin or repin any taco recipe (including this one as well as any on the McCormick Taco Night Pinterest board) with the hashtag #MCormickTacoNight. Make sure to tag me - @amnichols - in each pin. You have until May 31, 2012 to enter.

Slow Cooker Spicy Pulled Pork Tacos #McCormickTacoNight is a post from: This Mama Cooks! Stop by for more healthy recipes!

During the Windows Champions event in Seattle, we were taken to the home office of Allrecipes.com to try out the Allrecipes Windows 8 app and do a little cooking. We had a great time making (and drinking/eating) mojitos, Vietnamese spring rolls, crab cakes and an apple fold-it-up dessert while we tried out the Allrecipes app on our Samsung ATIV Odyssey™ (Verizon) Windows® Phones, Surface tablets, and Windows 8 laptops.

Wordless Wednesday: Cooking at Allrecipes.com with the #WindowsChampions #WW is a post from: This Mama Cooks! Stop by for more healthy recipes!

If you’re a follower of my Instagram feed, you may have noticed that I make breakfast frittatas several times a week. That’s why this recipe from Avocados from Mexico really appealed to me as a delicious and easy-to-make Mother’s Day brunch dish.

You can make this even healthier by substituting egg whites for some of the eggs. (Use 3 tablespoons egg whites for one regular egg.) Another way to health up this dish is to used sundried tomatoes that aren’t packed in oil. You’ll need to soften them up by soaking in hot water for 15 to 20 minutes or so before chopping them up for the recipe.

Avocado and Feta Frittata

Recipe courtesy of Avocados of Mexico

Ingredients:

• 6 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 avocado from Mexico, halved, pitted, peeled and cubed
• 1/2 cup crumbled feta cheese, divided
• 1/3 cup oil-packed sun-dried tomatoes, chopped
• 1 tablespoon oil
• 2 cups baby arugula, divided

Directions:

1. Preheat broiler.
2. In a medium bowl, beat eggs with salt and pepper.
3. Stir in half of the avocado, half of the feta and half of the tomatoes, and set aside.
4. Heat oil (can be from the tomatoes) in a 9-inch oven-proof skillet over medium heat.  Stir in 1-1/2 cups of the arugula until wilted, about 30 seconds.
5. Add beaten egg mixture. Cook until eggs start to set, lifting sides a bit to let uncooked egg run underneath, about 5 minutes.
6. Sprinkle with remaining cheese and tomatoes.
7. Transfer skillet to broiler. Cook until eggs are set, 1 to 2 minutes; remove from broiler.
8. Sprinkle with remaining avocado and arugula. Serve hot.

Recipe and picture courtesy of Avocados from Mexico and used with permission.

Easy and healthy Mother’s Day brunch recipe: Avocado and Feta Frittata is a post from: This Mama Cooks! Stop by for more healthy recipes!