Heather Pitts's Blog

New Song Favorites
December 27, 2010, 7:54 pm
Filed under: song favs

Quite a variety…enjoy!

Ladders to The Stars – by: Fielding

The Moon – by: The Swell Season

You’ve Got The Love – by: Florence & The Machine

Awake My Soul – by: Mumford & Sons

What’s My Name? – by: Rihanna (ft Drake)

The Time (Dirty Bit) – by: The Black Eyed Peas


Connoisseur’s Casserole
December 27, 2010, 7:38 pm
Filed under: recipes

Connoisseur’s Casserole

This is one of my favorite dishes from the holidays and my mom has been making it for years.  It comes from the Tea-Time at the Master’s Cookbook.


  • 1 (11 ounce) can white corn, drained
  • 1 (15 ounce) can green beans, drained
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 (2 ounce) jar chopped pimento peppers
  • 1/2 cup sour cream
  • 1/2 cup shredded Colby cheese
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons butter
  • 1/2 cup slivered almonds
  • 1 cup crushed buttery round crackers


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix white corn, green beans, celery, onion, pimento peppers, sour cream, Colby cheese, cream of celery soup, salt, and pepper. Transfer to a 1 1/2 quart casserole dish.
  3. Melt butter in a small saucepan over medium heat, and stir in slivered almonds and crushed crackers. Sprinkle over the casserole.
  4. Bake for 45 minutes in the preheated oven, or until bubbly and lightly browned.



Some delicious veggie recipes
December 23, 2010, 2:55 pm
Filed under: recipes

My mom made these two recipes for dinner last night.  Yummy!

Rustic Summer Squash Tart

Recipe Ingredients:

    1 Tbsp extra-virgin olive oil
    1 lb mixed summer squash (zucchini, yellow squash), cut in 1/4-in. rounds
    2 shallots, thinly sliced
    2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
    1 tsp chopped garlic
    Freshly ground pepper
    1 refrigerated pie crust (from a 15-oz. box)
    4 oz Gorgonzola
    1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
    1 large plum tomato, sliced, seeds removed
    1 large egg, beaten


    1. Heat oil in large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature.

    2.Heat oven to 400° F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

    3. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

Roasted Cauliflower & Onions

Recipe Ingredients:

    • Cauliflower (about 5 lb total), cut in 1 1/2-in. florets
    • 3 large Vidalia onions, each cut lengthwise in 8 wedges
    • 3 Tbsp extra-virgin olive oil
    • 1/2 tsp each salt and pepper
    • 1/2 cup pitted Kalamata olives, cut in slivers
    • 1/4 cup grated Parmesan
    • 2 Tbsp chopped Italian parsley
    1. Heat oven to 475°F. Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.

    2. Roast 40 to 45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.

    3. Add olives, cheese and parsley; toss to combine. Transfer to a large serving bowl. Serve hot, warm or at room temperature.



The Dog Knowledge
December 15, 2010, 6:01 pm
Filed under: Uncategorized

My new job rocks.  I found it months ago as a random listing on Craig’s List.  The posting read “Must Love Dogs and Antiques”.  Random, huh?  My boss has owned Through The Looking Glass for 25 years.  The company organizes antique buying trips to Europe and handles everything about the travel, purchase and shipment of the antiques.  I will get to take a trip later this year hopefully!  Most of my job is helping with her new business, The Dog Knowledge.  I started with her when she had just the main ideas for the business and the logos.  I started out working at her house, until we found our facility that we molded into this awesome dog training/boarding/social/fitness center.  It was a great learning experience starting a business from the beginning.  I love that I have dogs running around the office at my feet all day.  I mainly run the business side of things, but occasionally help with the dogs.  Check out our website!  I have learned SO much about dog training and dog psychology.  You never know where life is going to take you!

A Frozen Dinner
December 15, 2010, 5:42 pm
Filed under: product favs

Well, I typically don’t buy stuff like this. I like to cook. But, this was on sale, half off at the store the other day and I have been so busy lately with work, being sick and the holidays approaching….so I thought I would give it a try. Delicious! And not terribly bad for you. I will totally buy this again. You should give it a try too…Michael Angelo’s Vegetable Lasagna