I always want to make homemade pizza, but NEVER have the time. Here is a recipe for pizza made with ready-made bread. Nothing could be easier:) Toppings can be changed to your family's preferences.
Ingredients:
* 1 one pound loaf loaf French bread
* 1 cup pizza sauce
* 1 to 2 cups shredded mozzarella cheese
* 1 4 ounce can sliced mushrooms, drained (I would use fresh mushrooms)
* 1 16 ounce can artichoke hearts, drained
* 1/2 large green pepper, sliced (Not for me)
* 1/2 large red or yellow pepper, sliced
* 1/2 cup chopped red onion (No way)
* 1 2 ounce can sliced black olives, drained
* black pepper to taste
Preparation:
Pre-heat oven to 350 degrees.
Slice loaf in half, length-wise, and spread each half with equal amounts of ingredients. Sprinkle lightly with black pepper.
Bake for 7 to 10 minutes, or until cheese melts. Slice each half into fourths.
Servings: 6 to 8
Calories/Serving: 356
Wednesday, August 13, 2008
Egg in a Nest
I have seen this recipe before but have yet to try it. It looks like an easy and not-messy way to serve up a healthy breakfast in a hurry.
Egg in a Nest
Instead of serving your egg on toast, try serving it in toast. This breakfast classic, also known as Egg in a Saddle, Egyptian Egg, One Eye, and Bird in a Nest, is a long-standing favorite.
1 egg
1 slice of bread
1 tablespoon butter
Crack the egg into a bowl and set the bowl aside.
Use a 3-inch cookie cutter (circle, heart, star, or flower) to cut a shape out of the piece of bread.
Melt the butter in a frying pan over medium heat. Place the bread in the pan and fry it lightly on one side (you can also fry the cutout shape). Flip the bread over. Reduce the heat to low.
Carefully pour the egg into the cut-out hole in the middle of the bread. Cover the pan and cook for 2-3 minutes or until the egg has set in the bread "nest." For an over-easy egg, flip the egg and bread and cook it on the other side.
Serves 1.
*This looks really cute when you use a flower cookie cutter
Egg in a Nest
Instead of serving your egg on toast, try serving it in toast. This breakfast classic, also known as Egg in a Saddle, Egyptian Egg, One Eye, and Bird in a Nest, is a long-standing favorite.
1 egg
1 slice of bread
1 tablespoon butter
Crack the egg into a bowl and set the bowl aside.
Use a 3-inch cookie cutter (circle, heart, star, or flower) to cut a shape out of the piece of bread.
Melt the butter in a frying pan over medium heat. Place the bread in the pan and fry it lightly on one side (you can also fry the cutout shape). Flip the bread over. Reduce the heat to low.
Carefully pour the egg into the cut-out hole in the middle of the bread. Cover the pan and cook for 2-3 minutes or until the egg has set in the bread "nest." For an over-easy egg, flip the egg and bread and cook it on the other side.
Serves 1.
*This looks really cute when you use a flower cookie cutter
Monkey Mix
I am always looking for a snack that I can always keep in my car or diaper bag for those days when I forget to pack the kids a snack. I usually keep a box of organic cookies or crackers with me, but they eventually get stale and crushed. I found this online and think that my kids will love it. The great thing is that you can swap out any of the ingredients for whatever you already have on hand.
Monkey Mix
Whip up a batch of Monkey Mix, a combination of some of our curious cousins' favorite foods.
1 1/4 cups dried bananas ( I would use pretzels)
1 cup each dried papaya and dried mango (or pineapple)
1/4 cup sliced almonds (or any sort of nut)
1/4 cup coconut
1/4 cup mini chocolate chips(yogurt/butterscotch chips would work too)
Combine ingredients and enjoy!
*You could easily double or triple this and store it in an airtight container.
Monkey Mix
Whip up a batch of Monkey Mix, a combination of some of our curious cousins' favorite foods.
1 1/4 cups dried bananas ( I would use pretzels)
1 cup each dried papaya and dried mango (or pineapple)
1/4 cup sliced almonds (or any sort of nut)
1/4 cup coconut
1/4 cup mini chocolate chips(yogurt/butterscotch chips would work too)
Combine ingredients and enjoy!
*You could easily double or triple this and store it in an airtight container.
Tuesday, August 12, 2008
Roasted Potatoes
I have not tried this recipe yet, but I am planning on making it tonight. Hope it turns out well!
Crunchy Roasted Rosemary Potatoes
6 to 8 large Yukon gold potatoes, cut into large chunks (I like red potatoes)
4 sprigs fresh rosemary (or dried herbs)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
6 strips bacon, fried and crumbled
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
Preheat the oven to 375 degrees F.
Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.
Crunchy Roasted Rosemary Potatoes
6 to 8 large Yukon gold potatoes, cut into large chunks (I like red potatoes)
4 sprigs fresh rosemary (or dried herbs)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
6 strips bacon, fried and crumbled
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
Preheat the oven to 375 degrees F.
Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.
Cowboy Chicken Casserole
I have not tried this recipe yet, but I am planning on it within the week. I will let you know how it turns out.
Cowboy Chicken Casserole
2 pounds skinless, boneless chicken breasts (I would use "veggie" chicken, you could use leftover rotisserie chicken)
2 1/2 cups chicken stock (vegetable broth)
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves (I don't use cilantro)
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered (Portabellos would also work)
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions (not for me)
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack (Monterey Jack would also work)
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin(could also substitute your favorite seasoning)
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained
Combine the chicken, stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
Preheat the oven to 350 degrees F.
Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1/2 cup
Cowboy Chicken Casserole
2 pounds skinless, boneless chicken breasts (I would use "veggie" chicken, you could use leftover rotisserie chicken)
2 1/2 cups chicken stock (vegetable broth)
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves (I don't use cilantro)
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered (Portabellos would also work)
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions (not for me)
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack (Monterey Jack would also work)
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin(could also substitute your favorite seasoning)
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained
Combine the chicken, stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
Preheat the oven to 350 degrees F.
Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1/2 cup
Monday, August 11, 2008
Artichoke Spinach Dip
Now I take all the credit for this creation! Well not really, but I have combined over 10 different recipes and tweaked ingredients to my liking. Wow, I sound like such a picky person already! Well, I must say that I HATE mayonnaise and sour cream; yet they are the main components of the traditional version of this recipe. So I obviously swapped out nasty ingredients for better/better for you ingredients, and the dip actually tastes good! Take it from Lisa, she will tell you. I made this a few weeks ago when she and the girls came over and she loved it; she called me later that evening for the recipe. That is how I know when someone really likes what I have made! Enjoy!
Artichoke Spinach Dip
1 can of artichokes (I like the ones in water, not oil) chopped
10 oz. frozen spinach, thawed and drained* (1 package)
1 block (8 oz.) of cream cheese, softened
1 cup (8 oz.) organic plain yogurt
1 cup of shredded cheese (mozzarella or Swiss work best)
1/2 cup shredded Parmesan
1 tsp. garlic powder
salt and pepper to taste
Preheat oven to 350 degrees.
Whip cream cheese.(You can do this by hand with a fork; I like to use my KitchenAid mixer)
Combine all of the ingredients; be sure to mix well.
Transfer to a casserole dish (or anything oven-safe)
Sprinkle a little extra cheese on top (Seriously though, just a little, or it will burn)
Bake for 30 minutes.
Serve with a sliced French or sourdough baguette, or baby carrots and celery.
Pig out!
*If you need to thaw the spinach in a hurry, put it in a colander under running warm water, and be sure to SQUEEZE all of the water out
*This can be put together 24 hours ahead of time, just cover and store in the fridge. Preheat the oven just the same, and bake uncovered. You may need to add 5-10 more minutes, just to make sure that it is heated through
Artichoke Spinach Dip
1 can of artichokes (I like the ones in water, not oil) chopped
10 oz. frozen spinach, thawed and drained* (1 package)
1 block (8 oz.) of cream cheese, softened
1 cup (8 oz.) organic plain yogurt
1 cup of shredded cheese (mozzarella or Swiss work best)
1/2 cup shredded Parmesan
1 tsp. garlic powder
salt and pepper to taste
Preheat oven to 350 degrees.
Whip cream cheese.(You can do this by hand with a fork; I like to use my KitchenAid mixer)
Combine all of the ingredients; be sure to mix well.
Transfer to a casserole dish (or anything oven-safe)
Sprinkle a little extra cheese on top (Seriously though, just a little, or it will burn)
Bake for 30 minutes.
Serve with a sliced French or sourdough baguette, or baby carrots and celery.
Pig out!
*If you need to thaw the spinach in a hurry, put it in a colander under running warm water, and be sure to SQUEEZE all of the water out
*This can be put together 24 hours ahead of time, just cover and store in the fridge. Preheat the oven just the same, and bake uncovered. You may need to add 5-10 more minutes, just to make sure that it is heated through
Baking Secret
It is a little know secret in the veggie world that to lower the fat and calories in baked goods, you can swap out butter or oil for applesauce; cup for cup. You can try this in cupcakes, cake mixes (yes, the boxed kind), breads and muffins. I have tried this many times and no one can tell the difference. It adds a little sweetness so you may want to cut out a little of the sugar, but it also cuts some of the richness, so be aware. It is great for the kiddies though, and a great way to sneak more fruit into their day. Even better, it is MUCH cheaper than butter,and in most cases you already have applesauce pre-packaged and measured in a little cup. Try it out!
Coconut Macadamia Nut Banana Bread
Just to start; I HATE bananas! But for some reason I love banana bread; well actually I love MY banana bread and the one from Starbucks. Anyway, I have a favorite banana bread recipe that I always use, but I was looking for something a little lighter and more summery. This is what I found and it is SO good! I copied the recipe exactly, but I will add in my own variations. Enjoy!
Coconut and Macadamia Nut Banana Bread Adapted from a Gourmet Magazine recipe
2 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened (I used 1/2 butter & 1/2 applesauce)
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream (I used organic plain yogurt)
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled (You don't have to toast the coconut, but it adds more flavor and reduces the chance of it clumping)
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar, beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into a buttered and floured 9 by 5 by 3-inch loaf pan and bake the bread in the middle of a preheated 350 degree F. oven for 40 to 50 minutes, or until a tester comes out clean. Cool the bread on a rack. Cooled bread can be wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.(I just sliced the bread and stored it in a "storage" size Ziploc bag)
I baked the bread for 45 minutes and found the middle a little gooey and the top a little burnt. If possible, split the batter between 2 loaf pans, or try them as cupcakes/muffins:)
Coconut and Macadamia Nut Banana Bread Adapted from a Gourmet Magazine recipe
2 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened (I used 1/2 butter & 1/2 applesauce)
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream (I used organic plain yogurt)
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled (You don't have to toast the coconut, but it adds more flavor and reduces the chance of it clumping)
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar, beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into a buttered and floured 9 by 5 by 3-inch loaf pan and bake the bread in the middle of a preheated 350 degree F. oven for 40 to 50 minutes, or until a tester comes out clean. Cool the bread on a rack. Cooled bread can be wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.(I just sliced the bread and stored it in a "storage" size Ziploc bag)
I baked the bread for 45 minutes and found the middle a little gooey and the top a little burnt. If possible, split the batter between 2 loaf pans, or try them as cupcakes/muffins:)
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