HoHoHo Food Network!

JoValHolidayEpisodeRedMy husband Peter and I have had so much fun being guests on Valerie Bertinelli’s cooking show, “Valerie’s Home Cooking”. She and her husband Tom are great friends (and neighbors) so we’ve had the privilege of filming several episodes this past year. The show currently airs on Saturday mornings (here in L.A.) on the Food Network.

The holiday “Ho! Ho! Ho! Company’s Coming” episode premiered this morning and it was such a hoot to relive the day. Val’s mom and dad (both hilarious) flew in for the shoot, which included friends Lisa and Dave Dinsmore.

For this holiday segment, Val made lasagna with a deliciously rich béchamel sauce, baked sausage balls, salad and really pretty Neapolitan cookies. Tom is in charge of cocktails and we toasted the holidays with his berry kir royales.

My favorite bite of the night was Val’s scrumptious SAUSAGE BALLS. I love anything spicy and she totally kicked up this updated version. Check out her easy recipe here.

Short intro video clip on my instagram here.

Valerie Bertinelli on Food Network (her main page)

Val aka @WolfiesMom on twitter and on instagram

Valerie Bertinelli FaceBook Page

THANK YOU for the wonderful hair styling Kim Urgel!

Cute picture of my niece Kindal on set. She was also a guest on the “Valerie Gives Back” segment!!

And Joe, you rule.


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Leftovers – Stuffing Frittata

Stuffing Frittata (Thanksgiving leftovers)
This is my favorite “Thanksgiving Leftover” recipe, an easy-to-do frittata for breakfast or brunch.

Cooking spray
2 cups leftover stuffing
1 cup of diced leftover turkey
1 cup of shredded cheddar cheese
8 large eggs
3/4 cup milk
1/4 teaspoon ground fresh nutmeg
2 tablespoons grated Parmesan
Pinch of red pepper flakes
Salt and pepper
2 tablespoons chopped fresh parsley leaves

Preheat oven to 400

Coat an ovenproof nonstick skillet with cooking spray.

Place over medium heat (on stovetop).

Mix stuffing and turkey in a bowl, then put mixture in the bottom of pan to warm through.

Sprinkle grated cheddar cheese over top.

In a medium bowl, whisk together eggs, milk, 1 tablespoon of parsley (save the rest for later), red pepper flakes, and nutmeg.

Add salt and pepper to taste… it depends on how much seasoning was used in the stuffing.

Pour egg mixture over stuffing and cheese to cover stuffing.

Sprinkle Parmesan over top.

Carefully transfer to preheated oven.

Bake until the eggs are set and the sides have puffed up a little bit and cheese is golden, about 15 to 20 minutes.

Cool before cutting.

Sprinkle with remaining fresh parsley.

This isn’t just for “Thanksgiving Leftovers”. I’ve made it with JUST good old Stovetop stuffing on a lovely Spring day. It’s fun, easy and super tasty.


Originally posted on 11/28/08 @MyLastBite

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Bacon-Wrapped Breadsticks

I’ve been making this EASY BACON appetizer for years, and they’re always a hit when I bring a batch to dinner parties.

The original recipe is from Paula Deen, and they can be made a day or two before you need them. I added cayenne (for heat) and fresh nutmeg to the original mix.

Bacon-Wrapped BreadsticksIngredients
1 cup grated parmesan
2 teaspoons garlic salt or powder
1 teaspoon of cayenne pepper
1/2 teaspoon of freshly grated nutmeg
24 slices bacon
24 long breadsticks
Note: Paula Deen likes sesame seed breadsticks because the seeds help hold on the bacon. But I like cheese-flavored breadsticks for that extra punch.

You will also need: parchment paper 

Preheat oven to 350

Line cookie sheet with parchment paper.
In a medium size mixing bowl, combine the parmesan, garlic salt, cayenne and nutmeg.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
GENTLY wrap each breadstick with a slice of bacon (so breadsticks don’t break), then place wrapped bread sticks on a cookie sheet lined with parchment paper. If you break one, just cut bacon to fit and add to sheet. No one will care if the pieces are small.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
Bake for 15 minutes or until bacon is cooked to your liking.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
Next, roll the breadsticks in cheese & spices. Do this while bacon and breadsticks are still warm, then set aside and let cool. (Peter loves this part!)

Can be made a day ahead and even taste great cold (hey, it’s bacon)!

Paula Deen’s Original Recipe (Note: I added Cayenne & Nutmeg)


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Originally posted July 2009