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Cooking with the Stars - Celebrity's favorite recipes

It's time to cook with your favorite celebrity! This blog is archived to the left by celebrity and by recipe - spend some time deciding who you want to live vicariously through for dinner tonight. Tom Cruise? Oprah? Bill Clinton? You decide! .Add to Technorati Favorites


Brown-bag Chicken Enchilada (Jennifer Lopez)

Packing a healthy lunch for the office doesn't have to be unglamorous, especially if you're doing it like Jenny from the block. Jenny Lopez's microwave chicken enchilada recipe is quick and easy and it's likely you have the ingredients on hand... so give it a whirl!

Microwave Chicken Enchilada


4 oz. cooked shredded chicken breast
1/4 cup light sour cream
2 Tbsp. shreeded lowfat cheese
1/4 cup pico de gallo
1/8 cup enchilada sauce
1 whole wheat tortilla


Mix together chicken, sour cream cheese, pico de gallo and 1/2 of the enchilada sauce in a bowl.  Place the mixture in the center of  a whole-wheat tortilla. Roll up and put in a microwave-safe portable dish. Pour 1/8 cup enchilada sauce on top and sprinkle with a bit more cheese to your liking.

To prepare, microwave on high for 3 minutes.

One of J.Lo’s enchiladas has 10 grams of fiber and a mere 200 calories.



Artichoke Dip (Dick Clark)

Planning a party where you'll rock the night away? Well then, you'll be needing some hors d'oeuvres for sure. Then break out the Ritz crackers and whip up a big 'ol batch of Dick Clark's...

American Bandstand Artichoke Dip


1(8 oz.) pkg. cream cheese, softened
1 pint sour cream
1/2 cup shredded parmesan cheese
1 pkg. spinach, thawed, rinsed and squeezed dry
1 tsp. marjoram
1 tsp. ground black pepper
1 tsp. red pepper flakes
1 (about 15 oz.) can artichoke hearts
1 Tbsp. good olive oil


In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn. In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well. Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.

Serve either warm or cold with bagel chips.


Tea Sandwiches with Lemon, Honey & Ginger (Padma Lakshmi)

Click pic to get this cookbook at AmazonSupermodel and cooking goddess Padma Lakshmi, host of Top Chef knows from good food. Her cookbook, Tangy Tart Hot & Sweet, features a delicate little recipe for some delicious little sandwiches. With such an elegant dish, there's no way you can call these handheld hot sandwiches "sammies" Rachael Ray!

Tea Sandwiches with Lemon, Honey & Ginger


2 preserved lemon halves*
2 teaspoons honey
1 teaspoon crushed dried red peppers or red pepper flakes
1 tablespoon freshly minced ginger
10 slices of good white bread, toasted
10 thin slices of a hard Italian cheese like pecorino or caciotta


Chop the preserved lemons, being sure to remove any seeds first. Place them in a processor or blender with the honey, red pepper, and ginger; make a smooth paste.

Arrange the toast on a platter.

Spread the paste on the toast and top with a slice of cheese. Diagonally cut each slice to make equal triangles from each slice. You can serve as is or heat in a 350°F oven for a few minutes, just until the cheese melts. Either way, these are wonderful with tea or, even better, a glass of sherry.

Any left over lemon-honey paste will keep in the fridge in an airtight jar for weeks.

RECIPE NOTE: Preserved lemons* are lemons that have been pickled in salt and their own juices, and are often used in North African cuisine. Available in specialty stores or online.



Aunt Pat's Clam Dip (David Letterman)

David's Aunt Pat - makes a mean Clam Dip.  This recipe is from the July 10, 2006 episode of the Late Show with David Letterman. I'm sure if it's good enough for the notoriously private Dave to share - it's good enough to give it a try.


  • 1/4 cup olive oil
  • 2 cans chopped clams
  • 2 cloves of garlic, minced
  • 1 tsp. parsley, snipped
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan cheese


Preheat oven to 350 degrees. Sauté clams, garlic and parsley in olive oil until tender. Add breadcrums and cheese. Place mixture in small casserole dish. Bake until lightly browned, about 25 minutes. Serve with lemon wedges and Italian bread.